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+*** START OF THE PROJECT GUTENBERG EBOOK 42450 ***
+
+Transcriber's Note:
+
+  Inconsistent hyphenation and spelling in the original document have
+  been preserved. Obvious typographical errors have been corrected.
+
+  Italic text is denoted by _underscores_.
+
+  On page 51, the phrase starting "the over-night" may be missing
+  words.
+
+  On page 214, the phrase "half a cup of water" may be missing words.
+
+  Index spellings were made consistent with the text.
+
+
+  [Illustration: Cook preparing fowl in kitchen]
+
+
+
+
+     HOUSEKEEPING
+     IN OLD VIRGINIA.
+
+     CONTAINING
+
+     CONTRIBUTIONS FROM TWO HUNDRED AND FIFTY
+     LADIES IN VIRGINIA AND HER SISTER
+     STATES,
+
+     _DISTINGUISHED FOR THEIR SKILL IN THE CULINARY ART AND
+     OTHER BRANCHES OF DOMESTIC ECONOMY._
+
+
+     EDITED BY
+
+     MARION CABELL TYREE.
+
+
+     "Who can find a virtuous woman? for her price is far above
+      rubies.... She looketh well to the ways of her household
+      and eateth not the bread of idleness."
+
+     _Prov., chap. 31, verses 10 and 27._
+
+     JOHN P. MORTON & CO.,
+     _LOUISVILLE, KY._
+     1878.
+
+
+     COPYRIGHT BY
+     MARION CABELL TYREE.
+     1877.
+
+
+
+
+     _Dedicated_
+     TO
+     THE SISTER HOUSEKEEPERS,
+     WHOSE KIND ASSISTANCE AND CONTRIBUTIONS HAVE SO MUCH
+     LIGHTENED THE LABORS OF THE WRITER AND
+     ENHANCED THE VALUE OF HER WORK.
+
+
+
+
+GENERAL CONTENTS.
+
+
+                                                            PAGE
+
+     _Preface_                                                 7
+
+     _List of Contributors_                                   11
+
+     Bread                                                    19
+
+     Coffee, Tea, and Chocolate                               61
+
+     Milk and Butter                                          65
+
+     Soup                                                     68
+
+     Oysters and other Shell Fish                             85
+
+     Fish                                                     97
+
+     Game                                                    107
+
+     Meats                                                   114
+
+     Beef and Veal                                           136
+
+     Mutton and Lamb                                         168
+
+     Poultry                                                 176
+
+     Salads                                                  190
+
+     Sauces                                                  200
+
+     Brunswick Stews, Gumbo, and Side Dishes                 211
+
+     Eggs                                                    232
+
+     Vegetables                                              238
+
+     Pickles and Catsups                                     255
+
+     Cake                                                    304
+
+     Icing                                                   348
+
+     Gingerbread                                             350
+
+     Small Cakes                                             353
+
+     Puddings                                                365
+
+     Pudding Sauces                                          401
+
+     Pastry                                                  404
+
+     Fritters and Pancakes                                   416
+
+     Jelly, Blanc-mange, Charlotte Russe, Baked Custard,
+     Creams, and Miscellaneous Desserts                      417
+
+     Ice Cream and Frozen Custard                            430
+
+     Fruit Desserts                                          442
+
+     Preserves and Fruit Jellies                             443
+
+     Confectionery                                           458
+
+     Wines                                                   461
+
+     Beverages, Cordials, etc.                               468
+
+     The Sick-Room--Diet and Remedies for the Sick           476
+
+     House-cleaning, etc.                                    497
+
+     Recipes for Restoring Old Clothes, Setting Colors,
+     Removing Stains, etc.                                   505
+
+     Miscellaneous Recipes                                   508
+
+
+
+
+PREFACE.
+
+
+Virginia, or the Old Dominion, as her children delight to call her,
+has always been famed for the style of her living. Taught by the
+example of her royal colonial governors, and the numerous adherents of
+King Charles, who brought hither in their exile the graces and
+luxuriousness of his brilliant court, she became noted among the
+colonies for the princely hospitality of her people and for the beauty
+and richness of their living. But when at length her great son in the
+House of Burgesses sounded the cry of war, and her people made haste
+to gird themselves for the long struggle, her daughters, not to be
+outdone either in services or patriotism, set about at once the
+inauguration of a plan of rigid retrenchment and reform in the
+domestic economy, while at the same time exhibiting to their sisters a
+noble example of devotion and self-sacrifice.
+
+Tearing the glittering arms of King George from their sideboards, and
+casting them, with their costly plate and jewels, as offerings into
+the lap of the Continental Congress, they introduced in their homes
+that new style of living in which, discarding all the showy
+extravagance of the old, and retaining only its inexpensive graces,
+they succeeded in perfecting that system which, surviving to this day,
+has ever been noted for its beautiful and elegant simplicity.
+
+This system, which combines the thrifty frugality of New England with
+the less rigid style of Carolina, has been justly pronounced, by the
+throngs of admirers who have gathered from all quarters of the Union
+around the generous boards of her illustrious sons, as the very
+perfection of domestic art.
+
+It is the object of the compiler of this book, for she does not claim
+the title of author, to bring within the reach of every American
+housekeeper who may desire it, the domestic principles and practices
+of these famous Virginia homes. In doing this she has not sought to
+pursue the plan adopted by so many authors of such books--to depend
+upon her own _authorship_ for her rule. She confesses that in this
+matter her labors have been largely editorial.
+
+Through a long life it has been her good fortune to be a frequent
+visitor, and often the intimate guest and kinswoman, at many of these
+homes; and she has sought, by the opportunities thus afforded, and
+guided by her own extensive experience as a housekeeper, to gather and
+select from these numerous sources those things which seemed to her
+best and most useful to the practical housewife, and which, carefully
+observed, would bring the art within reach of all who have the
+ambition to acquire it.
+
+It will be seen that she is indebted to near 250 contributors to her
+book. Among these will be found _many names famous_ _through the
+land_. Associated with them will be discovered others of less national
+celebrity, but who have acquired among their neighbors an equally
+merited distinction for the beautiful order and delightful cuisine of
+their homes.
+
+The labors of the writer have been greatly lightened by the kindness
+of these contributors. And she desires in this public way to renew her
+thanks for the aid which they have given her, but even more for the
+goodness which prompts them, at cost of their sensitiveness, to allow
+her to append their names to the recipes which they furnish.
+
+The book, after great care in its preparation, is now offered to the
+public with much confidence. All that is here presented has been so
+thoroughly tested, and approved by so many of the best housekeepers in
+Virginia, that she feels it must meet with a cordial and very general
+reception at the hands of all accomplished housewives throughout the
+land, and will supply a long-felt and real need.
+
+If she shall thus succeed in disseminating a knowledge of the practice
+of the _most admirable system of domestic art known in our country_;
+if she shall succeed in lightening the labors of the housewife by
+placing in her reach a guide which will be found _always trusty and
+reliable_; if she shall thus make her tasks lighter and home-life
+sweeter; if she shall succeed in contributing something to the health
+of American children by instructing their mothers in the art of
+preparing light and wholesome and palatable food; _if she, above all,
+shall succeed in making American homes more attractive to American
+husbands, and spare_ _them a resort to hotels and saloons for those
+simple luxuries which their wives know not how to provide_; if she
+shall thus add to the comfort, to the health and happy contentment of
+these, she will have proved in some measure a public benefactor, and
+will feel amply repaid for all the labor her work has cost.
+
+     MARION CABELL TYREE.
+     LYNCHBURG, VA., January, 1877.
+
+
+
+
+LIST OF CONTRIBUTORS.
+
+     MRS. ROBERT ALEXANDER                    Fredericksburg, Va.
+     MRS. JOHN J. AMBLER                               Lynchburg.
+     MRS. JUDGE ANDERSON                               Lexington.
+     MRS. CHARLOTTE ARMSTRONG                           Richmond.
+     MISS NANNIE AVERETT                              Amherst Co.
+     "MOZIS ADDUMS."                                    Richmond.
+     MRS. R. T. H. ADAMS                               Lynchburg.
+     MRS. JOHN T. ANDERSON                              Virginia.
+     MRS. JOHN THOMPSON BROWN                          Nelson Co.
+     MRS. BENJAMIN J. BARBOUR                          Orange Co.
+     MRS. JUDGE BARTON                            Fredericksburg.
+     MISS MARY BELLA BEALE                              Richmond.
+     MRS. ORVILLE BELL                                   Liberty.
+     MRS. C. S. BLISS                                  Lynchburg.
+     MRS. S. BRADY                             Wheeling, West Va.
+     MRS. EMMA BRECKENRIDGE                            Fincastle.
+     MRS. JULIA BRECKENRIDGE                               "
+     MRS. BRINCKERHOFF                            Fredericksburg.
+     MRS. JOHN BROOKE                                  Lexington.
+     MRS. M. B.                           Warrenton, Fauquier Co.
+     MRS. BRUCE                                         Virginia.
+     MRS. MARCUS B. BUCK                  Front Royal, Warren Co.
+     MRS. ARMSTEAD BURWELL                           Franklin Co.
+     MRS. CHARLES W. BURWELL                    Ellicot City, Md.
+     MRS. WM. BURWELL                                    Georgia.
+     MRS. CHARLES BUTTON                               Lynchburg.
+     DR. BURNEY                                  Montgomery, Ala.
+     MRS. GEORGE A. BURKS                              Lynchburg.
+     MRS. BROADDUS                                Mecklenburg Co.
+     MRS. BYRD                                          Virginia.
+     MRS. WILLIAM CAMERON                             Petersburg.
+     MRS. CLARA CABELL                                 Nelson Co.
+     MRS. LOUIS W. CABELL                          Buckingham Co.
+     MRS. MARGARET C. CABELL                            "      "
+     MRS. H. COALTER CABELL                             Richmond.
+     MRS. MARY C. CAMPBELL                         Baltimore, Md.
+     MRS. THOS. CAMPBELL                              Bedford Co.
+     MRS. WM. CAMPBELL                                   "     "
+     MRS. ELIZA H. CARRINGTON                         Halifax Co.
+     MRS. PAUL CARRINGTON                                "     "
+     MRS. FANNIE CARRINGTON                         Charlotte Co.
+     MRS. HENRY CARRINGTON                              "      "
+     MRS. THEO. M. CARSON                              Lynchburg.
+     MR. EDWARD CAMM                                       "
+     MRS. FANNIE CHALMERS                                  "
+     MRS. ADDISON COBBS                      Charleston, West Va.
+     MRS. ALICE COLEMAN                               Halifax Co.
+     MRS. DR. COLEMAN                               Williamsburg.
+     MRS. JOHN L. COLES                        Northumberland Co.
+     MRS. PEYTON COLES                              Albemarle Co.
+     MRS. TUCKER COLES                                  "      "
+     MRS. RALEIGH COLSTON                               Richmond.
+     MRS. H. P. CHEW                              Fredericksburg.
+     MRS. CAMILLUS CHRISTIAN                           Lynchburg.
+     DR. E. A. CRAIGHILL                                   "
+     MRS. D. CONE                                      Warren Co.
+     MRS. DAVIS                                  Chesterfield Co.
+     MRS. ROBERT J. DAVIS                              Lynchburg.
+     MRS. MARY M. DAME                                  Danville.
+     MRS. JOHN B. DANGERFIELD                         Alexandria.
+     MRS. ADDISON M. DAVIES                            Lynchburg.
+     MRS. HORATIO DAVIS                          Pittsylvania Co.
+     MRS. FRANK DEANE                                  Lynchburg.
+     MRS. JOS. DEANS                               Gloucester Co.
+     MRS. JUDGE ASA DICKINSON                   Prince Edward Co.
+     MRS. MELVILLE DUNN                                 Richmond.
+     MRS. ANDREW DUNN                                 Petersburg.
+     MRS. DUKE                                        Suffolk Co.
+     MISS D. D.                                          Norfolk.
+     MISS DIDLAKE                                      Lynchburg.
+     MRS. MARIA EDMONDS                         Prince Edward Co.
+     MRS. JOHN T. EDWARDS                              Lynchburg.
+     MRS. DR. EARLY                                        "
+     MRS. EARLY                                            "
+     MRS. J. D. EWING                               Harrisonburg.
+     MRS. ELAM                                          Virginia.
+     MRS. FITZ HUGH                                        "
+     MRS. F. B. FICKLIN                           Fredericksburg.
+     MRS. F. F. FITZGERALD                             Farmville.
+     MRS. J. H. FIGGAT                                 Fincastle.
+     MRS. COL. FORSBERG                                Lynchburg.
+     MRS. GRAVES                                        Kentucky.
+     MRS. CAROLINE GARLAND                             Lynchburg.
+     MRS. MARY L. GARLAND                                  "
+     MRS. JOHN F. GARDNER                              Nelson Co.
+     MRS. JUDGE GEO. H. GILMER                   Pittsylvania Co.
+     MRS. F. D. GOODWIN                               Wytheville.
+     MRS. JUDGE GOOLRICK                          Fredericksburg.
+     MRS. JANE V. GOOLRICK                                 "
+     MRS. E. P. GOGGIN                                Lynchburg.
+     MRS. SUSAN GOGGIN                               Bedford Co.
+     MRS. NEWTON GORDON                               Lynchburg.
+     MRS. ISABELLA GILMER                                 "
+     MRS. ISABELLA HARRISON                     Charles City Co.
+     MRS. ELVIRA HENRY                             Charlotte Co.
+     MRS. E. WINSTON HENRY                            "       "
+     MRS. MARY G. HARDING                              Staunton.
+     MRS. FRED. HICKEY                                Lynchburg.
+     MRS. JOHN W. HOLT                                    "
+     MRS. ANN HOLT                                      Liberty.
+     MRS. FERDINAND C. HUTTER                         Lynchburg.
+     MRS. J. P. HUBBARD                  Shepherdstown, West Va.
+     MRS. WM. L. HYLAND                    Parkersburg, West Va.
+     MRS. EDWARD INGLE                               Roanoke Co.
+     MRS. J. J. IRBY                            New Orleans, La.
+     MRS. JOSEPH M. JONES                              Kentucky.
+     MRS. DR. JONES                                  Bedford Co.
+     MRS. ARTHUR JOHNS                           Northampton Co.
+     MRS. COL. JOHNSON                                Lexington.
+     MRS. J. JOHNSON                                   Abingdon.
+     MRS. THOMAS L. JOHNSON                           Lynchburg.
+     MRS. DAVID KENT                                 Pulaski Co.
+     MRS. D. B. KINCKLE                               Lynchburg.
+     MRS. KINSOLVING                                 Halifax Co.
+     MRS. KNOX                                   Fredericksburg.
+     MRS. DR. HENRY LATHAM                            Lynchburg.
+     MRS. K.                                   Norfolk.
+     MRS. L. D. LEIGHTON                             Petersburg.
+     MRS. COL. AUGUSTINE LEFTWICH                     Lynchburg.
+     MRS. GEN. ROBERT E. LEE       "Arlington," Westmoreland Co.
+     MISS MILDRED C. LEE                              Lexington.
+     MRS. GOV. JOHN LETCHER                               "
+     MRS. DR. ROBERT T. LEMMON                      Campbell Co.
+     MRS. ANDREW LEWIS                             Harrisonburg.
+     MRS. JAMES LANGHORNE                             Lynchburg.
+     MRS. JOHN A. LANGHORNE                       Montgomery Co.
+     MRS. NANNIE A. LANGHORNE                         Lynchburg.
+     MRS. RICHARD T. LACY                                 "
+     MRS. M. L.                                           "
+     MRS. GEO. D. LAWRENCE                                  Mis.
+     MRS. WM. H. LITTLE                          Fredericksburg.
+     MRS. J. D. L.                                    Lynchburg.
+     L. D. L.                                      Albemarle Co.
+     MRS. GOV. MARYE                             Fredericksburg.
+     MRS. JOHN MASON                                    "
+     MRS. O. MASSIE                              Brooklyn, N. Y.
+     MRS. PATRICK MASSIE                              Nelson Co.
+     MRS. SARAH MEEM                                   Abingdon.
+     MRS. JOHN F. MILLER                              Lynchburg.
+     MRS. CHARLES L. C. MINOR                        Blacksburg.
+     MRS. C. C. MCPHAIL                            Charlotte Co.
+     MRS. JOHN R. MCDANIEL                            Lynchburg.
+     MRS. MARY MCNUTT                          Prince Edward Co.
+     MRS. R. K. MEADE                                Petersburg.
+     MRS. WM. H. MOSBY                               Amherst Co.
+     MRS. ALICE MURREL                                Lynchburg.
+     MRS. WM. MCFARLAND                                Missouri.
+     MRS. C. V. MCGEE                                       Ala.
+     MRS. MCGAVOCK                                   Pulaski Co.
+     GEN. M.                                           Virginia.
+     MRS. JAMES J. MOORE                               Richmond.
+     MRS. GEO. NEWTON                                   Norfolk.
+     MISS FANNIE NELSON                                Yorktown.
+     MRS. GEO. NICHOLS                               Bedford Co.
+     MRS. GEN. F. T. NICHOLS                    New Orleans, La.
+     MRS. CHARLES NORVELL                             Lynchburg.
+     MISS NORWOOD                                      Richmond.
+     MRS. ROBERT L. OWEN                              Lynchburg.
+     MRS. GEO. W. PALMER                              Saltville.
+     MRS. R. L. PAGE                                    Norfolk.
+     MRS. DAVID PIERCE                               Wytheville.
+     MRS. JOHN D. POWELL                             Portsmouth.
+     MRS. WM. BALLARD PRESTON                     Montgomery Co.
+     MRS. GEN. ROBERT PRESTON                          "      "
+     MRS. JAS. PRESTON                                 "      "
+     MRS. PRESTON                                      Virginia.
+     MRS. ANNIS E. PRESTON                            Lynchburg.
+     MRS. RICHARD POLLARD                                 "
+     MRS. JAMES F. PAYNE                                  "
+     MISS ELIZA PAYNE                                     "
+     MRS. ANNIE PHILLIPS                         Fredericksburg.
+     MRS. EDMUND H. PENDLETON                  Cincinnati, Ohio.
+     MRS. PRICE                                    Charlotte Co.
+     MRS. JOHN H. PARKER                        Chesterfield Co.
+     MRS. REID                                          Norfolk.
+     MRS. MATTIE REID                                Winchester.
+     MRS. DAVID S. READ                              Roanoke Co.
+     MRS. WM. C. RIVES                             Albemarle Co.
+     MRS. J. HENRY RIVES                              Lynchburg.
+     MRS. ROANE                                           "
+     MRS. J. H. ROBINSON                                  "
+     MRS. W. RUSSELL ROBINSON                          Richmond.
+     MRS. DR. EDWARD T. ROBINSON                           "
+     MRS. JOHN ROBERTS                           Fredericksburg.
+     MRS. E. M. RUGGLES                                 "
+     MRS. DR. SALE                                      Liberty.
+     MRS. GEO. D. SAUNDERS                        Buckingham Co.
+     MRS. ANN SAUNDERS                                Lynchburg.
+     MRS. JAMES A. SEDDON                           Goochland Co.
+     MRS. DR. SEMPLE                                         Ala.
+     MRS. H. H. SERVICE                               Alexandria.
+     MRS. J. W. SHIELDS                                 Richmond.
+     MRS. JAS. W. SHIELDS                           King Geo. Co.
+     MRS. H. T. SILVERTHORN                            Lynchburg.
+     MRS. WM. A. STROTHER                                  "
+     MR. WM. A. STROTHER                                   "
+     MRS. JOHN W. STONE                                    "
+     MRS. JOHN F. SLAUGHTER                                "
+     MISS LILLIE SLAUGHTER                                 "
+     MRS. KATE SLAUGHTER                                   "
+     MRS. JUDGE SPENCE                                     "
+     MRS. HENDERSON SUTER                                Liberty.
+     MRS. HARRIET STANSBURY                      New Orleans, La.
+     MRS. SHANNON                                           Miss.
+     MISS ELLEN SHUTE                            New Orleans, La.
+     MISS REBECCA SMITH                                  Norfolk.
+     MRS. CHARLES SHARP                                     "
+     MRS. SPARKS                                        Virginia.
+     MRS. COL. SMITH                             Pittsylvania Co.
+     MRS. A. H. M. TALIAFERRO                          Orange Co.
+     MRS. MARY W. TAYLOR                             Campbell Co.
+     MRS. MAJOR THOS. L. TAYLOR                    Campbell C. H.
+     MISS JULIA THOMPSON                            Williamsburg.
+     MRS. C. L. THOMPSON                                Richmond.
+     MRS. J. HANSON THOMAS                         Baltimore, Md.
+     MRS. ELI TUTWILER                                 Lexington.
+     MRS. SAMUEL TYREE                                 Lynchburg.
+     MRS. JOHN H. TYREE                                    "
+     MRS. JAS. TAYLOR                             Fredericksburg.
+     MISS EDMONIA TAYLOR                               Orange Co.
+     MRS. TUCKER                                        Virginia.
+     MRS. JUDGE WATSON                                  Abingdon.
+     MRS. DR. THOS. WALKER                             Lynchburg.
+     MRS. COL. W.                                          "
+     MRS. COL. ROBERT E. WITHERS                      Wytheville.
+     MRS. PHILIP T. WITHERS                            Lynchburg.
+     MRS. DR. R. W. WITHERS                          Campbell Co.
+     MRS. EDMUND WITHERS                               Nelson Co.
+     MRS. DR. WINGFIELD                                 Maryland.
+     MRS. R. M. C. WINGFIELD                          Portsmouth.
+     MRS. J. C. WHEAT                                 Winchester.
+     MRS. JUDGE WHARTON                                  Liberty.
+     MISS EMILY WHITEHEAD                                Norfolk.
+     MRS. ROBERT WHITEHEAD                             Nelson Co.
+     MRS. JOHN M. WARWICK                              Lynchburg.
+     MRS. WM. N. WELFORD                                   "
+     MR. PHILIP WITHERS                                    "
+     MISS KATE WILSON                                      "
+     DR. THOS. L. WALKER                                   "
+     MISS NANNIE S. LANGHORNE                              "
+
+
+
+
+HOUSEKEEPING IN OLD VIRGINIA.
+
+
+
+
+BREAD.
+
+
+Bread is so vitally important an element in our nourishment that I
+have assigned to it the first place in my work. Truly, as Frederika
+Bremer says, "when the bread rises in the oven, the heart of the
+housewife rises with it," and she might have added that the heart of
+the housewife sinks in sympathy with the sinking bread.
+
+I would say to housewives, be not daunted by one failure, nor by
+twenty. Resolve that you _will_ have good bread, and never cease
+striving after this result till you have effected it. If persons
+without brains can accomplish this, why cannot you? I would recommend
+that the housekeeper acquire the practice as well as the theory of
+bread-making. In this way, she will be able to give more exact
+directions to her cook and to more readily detect and rectify any
+blemish in the bread. Besides, if circumstances should throw her out
+of a cook for a short time, she is then prepared for the emergency. In
+this country fortunes are so rapidly made and lost, the vicissitudes
+of life are so sudden, that we know not what a day may bring forth. It
+is not uncommon to see elegant and refined women brought suddenly face
+to face with emergencies which their practical knowledge of household
+economy and their brave hearts enable them to firmly meet and
+overcome.
+
+To return to the bread question, however. Good flour is an
+indispensable requisite to good bread. Flour, whether old or new,
+should always be sunned and aired before being used. In the morning,
+get out the flour to be made up at night for next morning's breakfast.
+Sift it in a tray and put it out in the sun, or, if the day is damp,
+set it near the kitchen fire. Only experience will enable you to be a
+good judge of flour. One test is to rub the dry flour between your
+fingers, and if the grains feel round, it is a sign that the flour is
+good. If after trying a barrel of flour twice, you find it becomes wet
+and sticky, after being made up of the proper consistency, you had
+better then return it to your grocer.
+
+The best flour is worthless without good yeast. Yeast made up in the
+morning ought to be fit for use at night. It should be foamy and
+frothy, with a scent slightly like ammonia. After closely following
+the directions for yeast-making, given in the subsequent pages, the
+bread will be apt to succeed, if the flour employed is good.
+
+There is a great art in mixing bread, and it is necessary to observe a
+certain rotation in the process. To make a small quantity of bread,
+first sift one quart of flour; into that sift a teaspoonful of salt,
+next rub in an Irish potato, boiled and mashed fine, then add a piece
+of lard the size of a walnut, and next a half teacup of yeast in which
+three teaspoonfuls of white sugar have been stirred. (Under no
+circumstances use soda or saleratus in your light dough.) Then make
+into a soft dough with cold water in summer, and lukewarm in winter.
+Knead without intermission for half an hour, _by the clock_. Otherwise
+five minutes appear to be a half hour when bread is being kneaded or
+beaten. Then place it in a stone crock, greased with lard at the
+bottom, and set it to rise. In summer, apply no artificial heat to it,
+but set it in a cool place. As bread rises much more quickly in summer
+than in winter, you must make allowance for this difference, during
+the respective seasons. The whole process, including both the first
+and second rising, may be accomplished in seven or eight hours in
+summer, though this will be regulated partly by the flour, as some
+kinds of flour rise much more quickly than others. In summer you may
+make it up at nine o'clock P.M., for an eight o'clock breakfast next
+morning, but in winter, make it up at seven P.M., and then set it on a
+shelf under which a lighted coal-oil lamp is placed. If you can have a
+three-cornered shelf of slate or sheet-iron, placed in a corner of the
+kitchen, just above the bread block, it will be all the better, though
+a common wooden shelf, made very thin, will answer, where you cannot
+get the other. The coal-oil lamp underneath without running the risk
+of burning the shelf (if wooden), will keep the bread gently heated
+all night, and will answer the double purpose of keeping a light
+burning, which most persons like to do at night, and which they can do
+with scarcely any expense, by using a coal-oil lamp.
+
+Never knead bread a second time in the morning, as this ruins it.
+Handle lightly as possible, make into the desired shapes and put into
+the moulds in which it is to be baked. Grease your hands before doing
+this, so as to grease the loaf or each roll as you put it in, or else
+dip a feather in lard and pass lightly over the bread just before
+putting it in the oven to bake. Let it be a little warmer during the
+second rise than during the first. Always shape and put in the moulds
+two hours before breakfast. If hot bread is desired for dinner,
+reserve part of the breakfast dough, keeping it in the kitchen in
+winter, and in the refrigerator in summer till two hours before
+dinner.
+
+In baking, set the bread on the floor of the stove or range, never on
+the shelf. Always turn up the damper before baking any kind of bread.
+As you set the bread in the stove, lay a piece of stiff writing paper
+over it to keep it from browning before heating through. Leave the
+door ajar a few minutes, then remove the paper and shut the door. When
+the top of the loaf is a light amber color, put back the paper that
+the bread may not brown too much while thoroughly baking. Turn the
+mould around so that each part may be exposed to equal heat. Have an
+empty baking-pan on the shelf above the bread, to prevent it from
+blistering: some persons fill the pan with water, but I think this is
+a bad plan, as the vapor injures the bread. When thoroughly done, wrap
+the bread a few moments in a clean, thick, bread towel and send to the
+table with a napkin over it, to be kept on till each person has taken
+his seat at table.
+
+I would suggest to housekeepers to have made at a tinner's, a
+sheet-iron shape for bread, eight inches long, four and one-half
+inches wide, and five and one-half deep. This is somewhat like a
+brickbat in shape, only deeper, and is very desirable for bread that
+is to be cut in slices, and also for bread that is to be pulled off in
+slices. A quart of flour will make eight large rolls, six inches high,
+for this mould, and three or four turnovers. It is a nice plan after
+making out the eight rolls to roll them with greased hands till each
+one will reach across the pan (four and one-half inches), making eight
+slices of bread which will pull off beautifully when well done, and
+thus save the task of slicing with a knife. It requires an hour to
+bake this bread properly.
+
+Do not constantly make bread in the same shapes: each morning, try to
+have some variation. Plain light bread dough may be made into loaves,
+rolls, twist, turnovers, light biscuit, etc., and these changes of
+shape make a pleasant and appetizing variety in the appearance of the
+table. The addition of three eggs to plain light bread dough will
+enable you to make French rolls, muffins, or Sally-Lunn of it. As
+bread is far more appetizing, baked in pretty shapes, I would suggest
+the snow-ball shape for muffins and egg bread. Very pretty iron shapes
+(eight or twelve in a group, joined together) may be procured from
+almost any tinner.
+
+If you should have indifferent flour of which you cannot get rid, bear
+in mind that it will sometimes make excellent beaten biscuit when it
+will not make good light bread. In making beaten biscuit, always put
+one teaspoonful of salt, a piece of lard the size of an egg, and a
+teacup of milk to a quart of flour, adding enough cold water to make a
+stiff dough: no other ingredients are admissible. Make the dough much
+stiffer than for other breads, beat steadily a half hour, _by the
+clock_. Cut with a biscuit cutter or shape by hand, being careful to
+have the shape of each alike and perfect. Make them not quite half an
+inch thick, as they rise in baking. Do not let them touch each other
+in the pan, and let the oven be very hot. It is well not to have
+beaten biscuit and light bread baked at the same time, as they require
+different degrees of heat. When two kinds of bread are required, try
+to have two such as require the same amount of heat. Egg bread and
+corn muffins require the same degree of heat as beaten biscuit, while
+Sally-Lunn and muffins need the same as light bread.
+
+There is no reason why the poor man should not have as well prepared
+and palatable food as the wealthy, for, by care and pains, the finest
+bread may be made of the simplest materials, and surely the loving
+hands of the poor man's wife and daughter will take as much pains to
+make his bread nice and light as hirelings will do for the wealthy.
+The mistake generally made by persons in restricted circumstances is
+to make too great a use of soda bread, which is not only less
+wholesome, but is more expensive than light bread or beaten biscuit,
+as it requires more ingredients. The bread, coffee and meat, which
+constitute the poor man's breakfast, properly cooked, furnish a meal
+fit for a prince.
+
+The furnishing of the kitchen is so important that I must here say a
+few words on the subject. First, the housekeeper must have a good
+stove or range, and it is well for her to have the dealer at hand when
+it is put up, to see that it draws well. Besides the utensils
+furnished with the range or stove, she must provide every kitchen
+utensil needed in cooking. She must have a kitchen safe,--a bread
+block in the corner, furnished with a heavy iron beater; trays,
+sifters (with iron rims) steamers, colanders, a porcelain preserving
+kettle, perforated skimmers and spoons, ladles, long-handled iron
+forks and spoons, sharp knives and skewers, graters, egg beaters (the
+Dover is the best), plenty of extra bread pans, dippers and tins of
+every kind, iron moulds for egg bread and muffins, wash pans, tea
+towels, bread towels, and hand towels, plates, knives, forks and
+spoons for use of the servants, a pepper box, salt box and dredge box
+(filled), a match safe, and last, but not least, a clock. Try as far
+as possible to have the utensils of metal, rather than of wood. In
+cases where you cannot have cold and hot water conveyed into the
+kitchen, always keep on the stove a kettle of hot water, with a clean
+rag in it, in which all greasy dishes and kitchen utensils may be
+washed before being rinsed in the kitchen wash pan. Always keep your
+cook well supplied with soap, washing mops and coarse linen dish rags.
+I have noticed that if you hem the latter, servants are not so apt to
+throw them away. Insist on having each utensil cleaned immediately
+after being used. Have shelves and proper places to put each article,
+hooks to hang the spoons on, etc. If you cannot have an oilcloth on
+your kitchen floor, have it oiled and then it may be easily and
+quickly wiped over every morning. Once a week, have the kitchen and
+every article in it thoroughly cleaned. First clean the pipe of the
+stove, as the dust, soot and ashes fly over the kitchen and soil
+everything. Then take the stove to pieces, as far as practicable,
+cleaning each part, especially the bottom, as neglect of this will
+prevent the bread from baking well at the bottom. After the stove is
+thoroughly swept out,--oven and all, apply stove polish. I consider
+"Crumbs of Comfort" the best preparation for this purpose. It comes in
+small pieces, each one of which is sufficient to clean the stove once,
+and is thus less apt to be wasted or thrown away by servants than
+stove polish that comes in a mass. Next remove everything from the
+kitchen safe and shelves, which must be scoured before replacing the
+utensils belonging to them, and these too must first be scoured,
+scalded, and wiped dry. Then wash the windows, and lastly the floor,
+scouring the latter unless it is oiled, in which case, have it merely
+wiped over.
+
+Never let a servant take up ashes in a wooden vessel. Keep a
+sheet-iron pan or scuttle for the purpose. At night, always have the
+water buckets filled with water and also the kettles, setting the
+latter on the stove or range, in case of sickness or any emergency
+during the night. Have kindling wood at hand also, so that a fire may
+be quickly made, if needed.
+
+Sometimes a discoloration is observable in iron kettles or other iron
+vessels. This may be avoided by filling them with hay before using
+them. Pour water over the hay, set the vessel on the fire and let it
+remain till the water boils. After this, scour in sand and ashes--then
+wash in hot soap-suds, after which process, there will be no danger of
+discoloration.
+
+
+HOUSEHOLD MEASURES.
+
+     Wheat Flour. 1 lb. is 1 quart.
+     Indian Meal. 1 lb. 2 oz. are 1 quart.
+     Butter, when soft, 1 lb. is 1 pint.
+     Loaf sugar, broken, 1 lb. is 1 quart.
+     White sugar, powdered, 1 lb. 1 oz. are 1 quart.
+     Best brown sugar, 1 lb. 2 oz. are 1 quart.
+     Ten eggs are 1 lb.
+     Flour. 8 quarts are 1 peck.
+        "   4 pecks are 1 bushel.
+     16 large tablespoonfuls are ½ pint.
+     8 large tablespoonfuls are 1 gill.
+     2 gills are ½ pint.
+     A common sized tumbler holds ½ pint.
+     A tablespoonful is ½ oz.
+     60 drops are equal to a teaspoonful.
+     4 teaspoonfuls are equal to 1 tablespoonful.
+
+
+YEAST.
+
+Boil one quart of Irish potatoes in three quarts of water. When done,
+take out the potatoes, one by one, on a fork, peel and mash them fine,
+in a tray, with a large iron spoon, leaving the boiling water on the
+stove during the process. Throw in this water a handful of hops, which
+must scald, not boil, as it turns the tea very dark to let the hops
+boil.
+
+Add to the mashed potatoes a heaping teacupful of powdered white sugar
+and half a teacupful of salt; then slowly stir in the strained hop
+tea, so that there will be no lumps. When milk-warm add a teacupful of
+yeast and pour into glass fruit jars, or large, clear glass bottles,
+to ferment, being careful not to close them tightly. Set in a warm
+place in winter, a cool one in summer. In six hours it will be ready
+for use, and at the end of that time the jar or bottle must be
+securely closed. Keep in a cold room in winter, and in the
+refrigerator in summer. This yeast will keep two weeks in winter and
+one week in summer. Bread made from it is always sweet.--_Mrs. S. T._
+
+
+IRISH POTATO YEAST.
+
+     1 quart of potatoes, boiled and mashed fine.
+     1 teaspoonful of salt.
+     ½ teacup of sugar.
+
+Put two cups of flour in a bowl, and pour over it three cups of strong
+hop-water, scalding hot, and stir it briskly.
+
+Then put all the ingredients in a jar together, and when cool enough,
+add a cup of yeast, or leaven.
+
+Set it by the fire to rise.
+
+It will be ready for use in five or six hours.--_Mrs. E._
+
+
+_Another Recipe for Yeast._
+
+     12 large potatoes, boiled and mashed fine.
+     1 teacup of brown sugar.
+     1 teacup of salt.
+     1 gallon of hop tea.
+
+Mix the ingredients well, and when milk-warm, add a pint of yeast. Set
+it in a warm place to rise. Put one teacupful of this yeast, when
+risen, to two quarts of flour.--_Mrs. Dr. S._
+
+
+_Yeast that Never Fails._
+
+Boil twelve potatoes in four quarts of water till reduced to three
+quarts.
+
+Then take out and mash the potatoes, and throw into the water three
+handfuls of hops.
+
+When the hops have boiled to a good tea, strain the water over the
+potatoes, a small quantity at a time, mixing them well together.
+
+     Add one teacup of brown sugar.
+     1 teacup of salt.
+     1 tablespoonful of ground ginger.
+
+When milk-warm, add yeast of the same sort to make it rise.
+
+Put it in bottles, or a jug, leaving it uncorked for a day.
+
+Set it in a cool place.
+
+Put two large tablespoonfuls of it to a quart of flour, and when
+making up, boil a potato and mix with it.
+
+This yeast never sours, and is good as long as it lasts.--_Mrs. A. F._
+
+
+ALUM YEAST.
+
+On one pint of flour pour enough boiling water to make a thick batter,
+stirring it until perfectly smooth, and then let it stand till
+milk-warm.
+
+     Then add a teaspoonful of powdered alum.
+     1 teaspoonful of salt.
+     1 tablespoonful of sugar.
+     Half a teacup of yeast.
+
+After it ferments, add enough meal to make it a stiff dough.
+
+Let it stand till it works, and then spread it in the shade to dry.
+
+To a quart of flour put a tablespoonful of crumbs.--_Mrs. P._
+
+
+LEAVEN.
+
+     2 tablespoonfuls of flour.
+     1 tablespoonful of lard or butter.
+     2 tablespoonfuls of yeast.
+     2 eggs.
+     1 potato.
+     2 teaspoonfuls of sugar.
+
+Make the leaven soon after breakfast in winter, and at one o'clock
+P.M. in summer. Let it be of the consistency of batter. Put it in a
+small bucket, in a warm place, to rise till four o'clock P.M. This
+amount of leaven is sufficient for two quarts of flour. If for loaf
+bread, leave out the eggs and butter.--_Mrs. M._
+
+
+EXCELLENT BREAD FOR BREAKFAST.
+
+     1 quart of flour.
+     Lard the size of a walnut.
+     1 small Irish potato, boiled and mashed fine.
+     1 heaping teaspoonful of salt.
+     Half a teacup of good yeast, into which put a tablespoonful of
+       white sugar.
+
+Make up a soft dough with cold water in summer and milk-warm water in
+winter. This must be kneaded for thirty minutes, and then set to rise,
+in a cool place in summer, and a warm one in winter; must never be
+kept more than milk-warm.
+
+Two hours before breakfast, make the dough into the desired shapes,
+handling it lightly, _without kneading it_, first rubbing lard over
+the hands, and taking especial care to grease the bread on top. Then
+set it to rise again.
+
+Thirty minutes are sufficient for baking it, unless it be in the form
+of a loaf or rolls, in which case, it must be baked fifteen minutes
+longer. Excellent muffins may be made by the above receipt, adding two
+eggs well beaten, so that from the same batch of dough both plain
+bread and muffins may be made.
+
+Iron moulds are best for baking.
+
+For those who prefer warm bread for dinner, it is a good plan to
+reserve a portion of the breakfast dough, setting it away in a cool
+place till two hours before dinner, then make into turnovers or twist,
+set it to rise and bake it for dinner, as for breakfast. Very nice on
+a cold day, and greatly preferable to warmed-over bread.--_Mrs. S. T._
+
+
+RECIPE FOR FAMILY BREAD.
+
+     2 quarts of flour.
+     2 tablespoonfuls of lard or butter.
+     2 teaspoonfuls of salt.
+     Enough sponge for a two-quart loaf of bread.
+     Mix with one pint of sweet milk.
+
+Make into rolls and bake with very little fire under the oven.--_Mrs.
+A. C._
+
+
+LOAF BREAD.
+
+First make a batter of the following ingredients.
+
+     1 pint of flour.
+     1 teaspoonful of salt.
+     1 teaspoonful of sugar.
+     A cup of water.
+     A cup of good yeast.
+
+Set this to rise and when risen work in two pints of flour, or, if the
+batter is not sufficient to work up this flour, add a little water.
+
+Work it smoothly and set it to rise.
+
+When risen, add a small piece of lard, work it well again, let it
+stand an hour and then bake it slowly.--_Mrs. P. W._
+
+
+OLD VIRGINIA LOAF BREAD.
+
+Sponge for the same.
+
+Boil one large Irish potato, until well done, then peel and mash it
+fine, adding a little cold water to soften it. Stir into it
+
+     1 teaspoonful of brown sugar.
+     1 tablespoonful of sweet lard.
+
+Then add three tablespoonfuls of good hop yeast.
+
+Mix the ingredients thoroughly, then put the sponge in a mug with a
+close-fitting top, and let it stand several hours to rise.
+
+Sift into the tray three pints of the best family flour, to which add
+a teaspoonful of salt. Then pour in the sponge and add enough cold
+water to the flour to work it up into a rather stiff dough. Knead it
+till the dough is smooth, then let it stand all night to rise. Work it
+over in the morning, using just enough flour to keep it from sticking
+to the hands. Allow it one hour to rise before baking and one hour to
+bake in a moderate oven. Then it will be thoroughly done and well
+dried.
+
+Use a little lard on the hands when making out the loaf, as it keeps
+the crust from being too hard.--_Mrs. S._
+
+
+_Another Recipe for Loaf Bread._
+
+Good flour is the first requisite, and next, good yeast and sufficient
+kneading.
+
+For a loaf of ordinary size, use
+
+     2 lbs. of flour.
+     Lard the size of a hen's egg.
+     A saltspoonful of salt.
+     2 gills of yeast.
+
+Mix up these ingredients into a moderately stiff dough, using for the
+purpose, from three gills to a pint of water. Some flour being more
+adhesive than others, you have to learn by experience the exact amount
+of water required.
+
+Knead the dough till perfectly smooth, then set it to rise, in a cool
+place, in summer, but in a warm place, free from draughts, in winter.
+In the latter season it is better to keep a blanket wrapped around it.
+
+This amount of flour will rise to the top of a gallon and a half jar
+or bucket. If it is ready before time, stir it down and set it in a
+cooler place.
+
+When you put it in the baking-pan (in which it will be in an inch of
+the top, if the pan be of a suitable size for the amount of flour)
+cover it well, or a hard crust will form from the effects of the
+atmosphere. Keep it a little warmer during the second rise than during
+the first. When ready for baking, set it in the oven and bake it for
+three-quarters of an hour with a moderate fire, evenly kept up. It
+will then come out without sticking, if the pans are well cared
+for.--_Mrs. J. J. A._
+
+
+LIGHT BREAD.
+
+     2 quarts of flour.
+     1 teaspoonful of sugar.
+     1 teaspoonful of salt.
+     Half a teacup of yeast.
+     One egg, well beaten.
+     1 pint of water.
+
+Sift the flour and divide it into three parts. Mix one third in the
+batter, one third in the jar to rise in, and pour the other third over
+the batter. Let it stand two hours and then work it well, adding a
+small piece of lard before baking.--_Mrs. Dr. S._
+
+
+RECIPE FOR HOT ROLLS OR COLD LOAF BREAD.
+
+Mix the following ingredients.
+
+     Four pints of flour.
+     1 pint of fresh milk.
+     2 eggs, well beaten.
+     1 large tablespoonful of melted lard.
+     1 large tablespoonful of hop yeast.
+
+Set it to rise at eleven o'clock in the morning, for early tea. Make
+into rolls at five o'clock P.M., and bake as soon as risen. In cool
+weather, set before the fire, both before and after making it into
+rolls.--_Mrs. S._
+
+
+FRENCH ROLLS.
+
+     1 quart of flour.
+     1 teaspoonful of salt.
+     2 eggs.
+     1 large tablespoonful of lard.
+     2 tablespoonfuls of yeast.
+
+Work and knead it well at night, and in the morning work it well
+again, make it into rolls, put them in the oven to take a second rise,
+and when risen, bake them.--_Mrs. Col. W._
+
+
+_Another Recipe for French Rolls._
+
+     3 pints of flour.
+     1 gill of yeast.
+     1 egg (beaten up).
+     1 tablespoonful of butter.
+
+Mix up with milk and warm water and set to rise.--_Mrs. Dr. E._
+
+
+_Another Recipe for French Rolls or Twist._
+
+     1 quart of lukewarm milk.
+     1 teaspoonful of salt.
+     1 teacup of yeast.
+     Enough flour to make a stiff batter.
+
+When very light, add one beaten egg and two teaspoonfuls of butter,
+and knead in the flour till stiff enough to roll. Let it rise a second
+time, and, when very light, roll out, cut in strips and braid it. Bake
+thirty minutes, on buttered tins.--_Mrs. S._
+
+
+VELVET ROLLS.
+
+     Three pints of flour.
+     Two eggs.
+     One teacup of sweet milk.
+     One teacup of yeast.
+     1 tablespoonful of lard, and the same of butter.
+
+Mix well and beat the dough till it blisters.
+
+Let it rise, work in a small quantity of flour, beat as before and
+make into rolls. After the second rising, bake quickly.--_Mrs. Dr. S._
+
+
+POCKETBOOK ROLLS.
+
+     1 quart of flour.
+     1 teaspoonful of salt.
+     2 teaspoonfuls of sugar.
+     2 tablespoonfuls of lard.
+     3 tablespoonfuls of yeast.
+     2 eggs.
+
+Mix up these ingredients with warm water, making up the dough at ten
+A.M. in summer and eight A.M. in winter. Put in half the lard when it
+is first worked up, and at the second working put in the rest of the
+lard and a little more flour.
+
+Roll out the dough in strips as long and wide as your hand, spread
+with butter and roll up like a pocketbook. Put them in buttered tins,
+and, when they are light, bake them a light brown--_Mrs. L. C. C._
+
+
+TURNOVERS.
+
+     1 quart of flour.
+     1 large Irish potato, boiled and mashed.
+     3 eggs.
+     1 tablespoonful of butter or lard.
+     2 tablespoonfuls of yeast.
+     1 teacup of milk.
+
+Rub the potato in the flour, then the lard and other ingredients,
+making it into a soft dough. Then set it to rise, at night if you wish
+it for breakfast next morning. Early in the morning, take off a piece
+of dough, the size of a biscuit, roll it out, about five inches long,
+then turn it about half over. When you have made up all the dough, in
+shapes like this, place them on a dish or board, cover with a napkin
+and set aside for a second rising. When ready to bake, dip a feather
+in water and pass over them to prevent the crust being too hard. If
+the dough should be sour, knead in a little soda, which will correct
+it--_Mrs. A. C._
+
+
+_Another Recipe for Turnovers._
+
+     1 quart of flour.
+     4 eggs.
+     1 tablespoonful of lard or butter.
+     1 tablespoonful of yeast.
+
+Set it to rise, then make them up round and flat, greasing the upper
+side with lard and turning over one side. When well risen the second
+time, bake--_Mrs. I._
+
+
+TWIST.
+
+From the dough of loaf bread or French rolls, reserve enough to make
+two long strips or rolls, say, fifteen inches long and one inch in
+diameter. Rub lard well between the hands before handling and shaping
+these strips. Pinch the two ends so as to make them stick together.
+Twist them, pressing the other ends together to prevent
+unrolling.--_Mrs. S. T._
+
+
+POCKETS.
+
+     1 quart of flour.
+     4 eggs.
+     1 cup of butter.
+     1 cup of yeast.
+     1 large Irish potato, boiled and mashed into the flour.
+
+Add the yeast, butter and eggs, after mashing the potato in the flour.
+Knead all together and set to rise.
+
+
+SALLY-LUNN.
+
+     1 quart of flour.
+     1 teaspoonful of salt.
+     1 tablespoonful of white sugar.
+     Rub in a heaping tablespoonful of butter and lard in equal parts,
+       then rub in an Irish potato, mashed fine.
+     Half a teacup of yeast.
+     3 eggs well beaten.
+
+Make up the dough to the consistency of light bread dough, with warm
+water in winter, and cold in summer. Knead half an hour. When it has
+risen light, handle lightly, put into a cake-mould and bake without a
+second kneading.--_Mrs. S. T._
+
+
+_Another Recipe for Sally-Lunn._
+
+     1 quart of flour.
+     1 tablespoonful of yeast.
+     4 eggs well beaten.
+     2 oz. of butter or lard.
+     1 pint of milk.
+
+Set it to rise in the pan in which it is to be baked.--_Mrs. A. C._
+
+
+_Another Recipe for Sally-Lunn._
+
+     3 pints of flour.
+     1 tablespoonful of butter and the same of lard.
+     3 eggs.
+     1 light teacup of yeast.
+     2 large tablespoonfuls of sugar.
+
+Use as much milk in mixing as will make a soft dough. Work this well,
+as it gets only one working. Then grease it, put it in a greased pan,
+and set it in a warm place to rise. Bake about an hour.--_Mrs. Dr. T._
+
+
+_Recipe for the Same._
+
+     1 quart of flour.
+     3 tablespoonfuls of yeast.
+     3 eggs.
+     1 saltspoonful of salt.
+     Butter the size of an egg.
+
+Make up with new milk into a tolerably stiff batter. Set it to rise
+and when risen pour into a mould and set to rise again, as light
+bread. Bake quickly.--_Mrs. L._
+
+
+QUICK SALLY-LUNN.
+
+     1 quart of flour.
+     Half cup of butter.
+     2 eggs.
+     2 cups of milk.
+     Two teaspoonfuls of cream of tartar.
+     1 teaspoonful of soda.
+     2 tablespoonfuls of sugar.
+     1 saltspoonful of salt.
+
+Bake fifteen minutes.--_Mrs. Dr. S._
+
+
+MUFFINS.
+
+     1 quart of flour.
+     6 eggs, beaten very light.
+     2 tablespoonfuls of butter.
+     2 tablespoonfuls of yeast.--_Mrs. Dr. E._
+
+
+SWEET SPRING MUFFINS.
+
+Sift three good pints of flour. Beat well six eggs, leaving out one
+and a half of the whites. Then beat into them as much flour as they
+will take in; then add milk and flour alternately (beating all the
+while) till all the flour is used. Add five tablespoonfuls of yeast,
+and when this batter is well beaten, stir into it two ounces of melted
+butter, cooled but liquid. The batter must be as stiff as can be
+beaten with an iron spoon. Bake in a hot oven.--_Mrs. L._
+
+
+SALT SULPHUR MUFFINS.
+
+Work together, about twelve o'clock in the day, one pint of yeast,
+half a pint of water, six eggs, one pound of butter and enough flour
+to make a dough just stiff enough not to stick to the fingers. After
+the dough is risen, make it out in biscuit and allow half an hour or
+more for them to rise before baking.--_Mrs. L._
+
+
+SUPERIOR MUFFINS.
+
+     1 quart of flour.
+     1 teaspoonful of salt.
+     1 tablespoonful of white sugar.
+
+Rub in one heaping tablespoonful of butter and lard mixed, and one
+tablespoonful of Irish potato, mashed free from lumps.
+
+Pour in three well beaten eggs and a half teacup of yeast. Make into a
+soft dough with warm water in winter and cold in summer. Knead well
+for half an hour. Set to rise where it will be milk-warm, in winter,
+and cool in summer. If wanted for an eight o'clock winter breakfast,
+make up at eight o'clock the night before. At six o'clock in the
+morning, make out into round balls (without kneading again), and drop
+into snow-ball moulds that have been well greased. Take care also to
+grease the hands and pass them over the tops of the muffins. Set them
+in a warm place for two hours and then bake.
+
+These are the best muffins I ever ate.--_Mrs. S. T._
+
+
+PARKER HOUSE MUFFINS.
+
+Boil one quart of milk. When nearly cool stir in one quart sifted
+flour, one teaspoonful salt, one half cup of yeast. Then stir in three
+well beaten eggs. Let it rise in a warm place in winter and a cool one
+in summer, eight or ten hours. When risen light, stir in one
+tablespoonful melted butter and bake in iron muffin moulds.--_Mrs. W.
+H. M._
+
+
+MUFFINS.
+
+     1 quart of flour.
+     1 pint milk.
+     3 eggs.
+     1 heaping tablespoonful lard.
+     1    "          "       butter.
+     ½ cup yeast.
+     1 teaspoonful sugar.
+
+Mix and beat till perfectly light.--_Mrs. W. S._
+
+
+_Another Recipe for Muffins._
+
+One quart of milk, one dozen eggs, one pound of butter. Beat the
+butter and yolks together. Beat the whites to a stiff froth. Make the
+batter the consistency of pound cake, and bake in snow-ball cups as
+soon as made.--_Mrs. C. W. B._
+
+
+MUFFIN BREAD.
+
+     3 pints of flour.
+     4 eggs.
+     1 pint of milk.
+     1 large tablespoonful of butter.
+     1 gill of yeast.
+     A little salt.
+
+Make up at night. This makes two loaves.--_Mrs. A. F._
+
+
+SODA MUFFINS.
+
+     1 quart of flour.
+     2 eggs.
+     3 teaspoonfuls of cream of tartar.
+     1 teaspoonful of soda.
+
+Add enough buttermilk to make a stiff batter, and bake immediately.
+
+
+WHITE EGG MUFFINS.
+
+     1 pint of flour.
+     Whites of 8 eggs, beaten to a stiff froth.
+
+Add enough milk to make it into a thin batter. Put in a little salt.
+Very nice.--_Mrs. C. C. McP._
+
+
+CREAM MUFFINS.
+
+Beat the whites and yolks of four eggs separately. When well beaten,
+mix them and add to them a half pint of cream, a lump of melted butter
+half the size of an egg. Then mix in slowly one pint of flour and
+bake it quickly, in small tins, without any further beating. A
+delicious breakfast bread.--_Mrs. McG., Ala._
+
+
+_Miscellaneous Yeast Breads._
+
+
+BUNNS.
+
+     1 pint of potato yeast.
+     4 ounces of sugar.
+     4 ounces of butter.
+     1 egg and as much flour as will make a soft dough.
+
+Make as Sally-Lunn and bake in rolls.--_Mrs. Dr. S._
+
+
+COTTAGE LOAF.
+
+     1 quart of flour.
+     1 tablespoonful of sugar.
+     1 tablespoonful of butter.
+     1 tablespoonful of yeast.
+     2 eggs, and a little salt.
+
+Make up at night for breakfast, mixing it with water. Bake in a quart
+tin pan.--_Mrs. A. B._
+
+
+POTATO BREAD.
+
+     1 quart of flour.
+     4 eggs.
+     4 good sized Irish potatoes, boiled, mashed and strained
+       through a colander.
+     2 ounces of butter.
+     As much yeast as is needed to make it rise.
+
+To be made up with water, not so stiff as light bread dough. Bake in a
+loaf or rolls.--_Mrs. J. H. F._
+
+
+OLD MAIDS.
+
+Made at night like common light bread. Roll out the size of saucers in
+the morning, for the second rising. Bake on a hoe, turning over as a
+hoe cake. Then toast the sides, in front of a fire. A very nice,
+old-fashioned bread.--_Mrs. Dr. E._
+
+
+GRAHAM BREAD.
+
+The night before baking, make a sponge of white flour, using half new
+milk and half cold water, with a teacup two thirds full of home-made
+yeast. In the morning, put four tablespoonfuls of this sponge in a
+separate dish, adding three tablespoonfuls of molasses, a little milk
+or water, and stirring in as much Graham flour as you can with a
+spoon. Then let it rise and mould the same as white bread.
+
+
+BROWN BREAD.
+
+One quart of light bread sponge, one-half teacup of molasses. Stir
+into the above, with a large spoon, unbolted wheat meal, until it is a
+stiff dough. Grease a deep pan, put the mixture in; when light, put
+the pan over a kettle of hot water (the bread well covered), and steam
+for half an hour. Then put in the oven and bake until done. Especially
+good for dyspeptics.--_Mrs. D. Cone._
+
+
+BOX BREAD.
+
+One quart of flour, one teacup of yeast, one teacup of melted lard or
+butter, four eggs, one teaspoonful of salt. Let it rise as light
+bread, and, when risen, make it into square rolls, without working it
+a second time. Let it rise again and then bake it.--_Mrs. R. E. W._
+
+
+RUSKS.
+
+     1 cup of yeast.
+     1 cup of sugar.
+     1 cup of cream.
+     4 eggs.
+
+Enough flour to make a batter, mixed with the other ingredients. Let
+it rise; then add enough flour to make rolls, and also add a teacup
+of lard and butter mixed. Bake as rolls after they have risen.--_Mrs.
+H._
+
+
+EGG RUSKS.
+
+Melt three ounces of butter in a pint of milk. Beat six eggs into
+one-fourth of a pound of sugar. Mix these ingredients with enough
+flour to make a batter, adding a gill of yeast and half a teaspoonful
+of salt. When light, add flour to make a dough stiff enough to mould.
+Make into small cakes and let them rise in a warm place while the oven
+is heating.--_Mrs. Dr. S._
+
+
+GERMAN RUSKS.
+
+     1 quart of flour.
+     2 eggs.
+     2 cups of sugar.
+     2 cups of lard and butter mixed.
+     2 cups of potato yeast.
+     2 cups of milk.
+     1 nutmeg.
+
+Put all the ingredients in the middle of the flour, work well together
+and set to rise as loaf bread. Wash the rolls over with butter and
+sugar.--_Mrs. C. L. T._
+
+
+FRENCH BISCUIT.
+
+     1 quart of flour.
+     1 teaspoonful of salt.
+
+Rub in one tablespoonful of butter and lard mixed.
+
+Pour in half a teacup of yeast, two well beaten eggs, and enough water
+to make a soft dough. Knead half an hour. Then set to rise; when well
+risen, roll out, without kneading again. Handle lightly, first
+greasing the hands with butter. Cut with a biscuit cutter, greasing
+one biscuit and placing another on it. Set to rise a second time
+before baking.--_Mrs. S. T._
+
+
+VANITY BISCUIT.
+
+One pint of flour, one of milk, three eggs beaten well together. Bake
+in cups.--_Miss D._
+
+
+BEATEN BISCUIT.
+
+One quart of flour, lard the size of a hen's egg, one teaspoonful of
+salt. Make into a moderately stiff dough with sweet milk. Beat for
+half an hour. Make out with the hand or cut with the biscuit cutter.
+Stick with a fork and bake in a hot oven, yet not sufficiently hot to
+blister the biscuit.--_Mrs. S. T._
+
+
+_Another Recipe for Beaten Biscuit._
+
+     1 quart of flour.
+     1 teaspoonful of salt.
+     1 egg.
+     1 tablespoonful of butter and the same of lard.
+
+Mix up these ingredients with skimmed milk, work them well together
+and beat fifteen minutes. Stick with a fork and bake quickly.--_Mrs.
+E. B._
+
+
+SODA BISCUIT.
+
+1 quart of flour.
+
+1 heaping teaspoonful of cream of tartar, the same of soda, and the
+same of salt. Sift these together, then rub in a tablespoonful of lard
+and make up the dough with milk and water.--_Mrs. E. B._
+
+
+CREAM BISCUIT.
+
+1 quart of sifted flour.
+
+Four teaspoonfuls of cream of tartar and two teaspoonfuls of fine
+table salt, which must be well diffused through the flour. Then add
+two ounces of fresh, good butter. Take one pint of pure, sweet cream,
+put in it two even teaspoonfuls of soda and then add it to the flour.
+The dough ought to be very soft; but should it be too soft, add a
+little more flour. Work it well, roll it out half an inch thick, cut
+with a biscuit cutter and bake in a quick oven five minutes.--_Mrs. J.
+H. F._
+
+
+EXCELLENT LIGHT BISCUIT.
+
+Boil four large Irish potatoes. While hot, mash them with a piece of
+lard the size of an egg. Add one teacup of milk and one of yeast. Stir
+in enough flour to make a good batter and set it to rise. It will take
+about two quarts of flour. When light, make up the dough. You
+generally have to add more water or milk. Roll thick, let them rise
+slowly, but bake them quickly.--_Mrs. M. G. H._
+
+
+LIGHT BISCUIT.
+
+Two quarts flour, one large tablespoonful lard, and the same of
+butter. Salt to the taste. One teaspoonful soda and enough buttermilk
+to make a soft dough. Bake quickly.--_Mrs. Dr. S._
+
+
+THICK BISCUIT.
+
+One quart flour, one large tablespoonful lard and butter mixed, one
+teaspoonful salt, enough morning's milk to make a stiff dough. Work
+well and beat with a rolling-pin or iron pestle, at least half an
+hour. Make into small biscuit and bake in a quick oven. This will make
+sixteen biscuit.--_Mrs. M. A. P._
+
+
+THIN BISCUIT OR CRACKERS.
+
+One quart of flour, one tablespoonful lard and butter mixed, a little
+salt. Make a stiff paste with water. Beat the dough till it blisters.
+Roll thin, stick, and bake quickly.--_Mrs. A. C._
+
+
+SODA CRACKERS.
+
+     1 quart of flour.
+     1 tablespoonful of lard and butter mixed.
+     1 egg; a little salt.
+     1 teaspoonful of soda, sifted into the flour.
+
+Make a stiff paste with buttermilk, beat until light, roll tolerably
+thin, cut in squares, prick, and bake quickly.--_Mrs. A. C._
+
+
+HUNTSVILLE CRACKERS.
+
+Take a lump of risen dough, as large as your double fist, a heaping
+teaspoonful of loaf sugar, beaten with the yolk of an egg. Mix with
+the dough a lump of butter the size of a hen's egg and an equal
+quantity of lard, a tablespoonful of soda, dissolved in a cup of
+cream. Beat a long time, stirring in flour all the while, till quite
+stiff. Roll out, cut in square cakes and bake in a brisk oven.--_Miss
+E. P._
+
+
+WATER CRACKERS.
+
+     1 lb. of flour.
+     1 teaspoonful of salt and the same of soda.
+     1 tablespoonful of lard.
+
+Make up with sweet milk, beat well, roll thin, and bake quickly.
+
+
+WAFERS.
+
+     1 quart flour.
+     Yolk of one egg.
+     1 heaping tablespoonful lard.
+     A little salt.
+
+Mix with milk, as stiff as you would for biscuit. Beat well with the
+biscuit beater, roll out thin and put in the wafer irons. Put in the
+fire and bake.--_Mrs. W. S._
+
+
+NUN'S PUFFS.
+
+Boil one pint of milk with half a pound of butter. Stir them into
+three-quarters of a pound of flour and let them cool. Then add nine
+eggs, yolks and whites to be beaten separately, and whites to be added
+last. Fill cups or tins half full and bake. When done, sprinkle with
+white sugar while hot. Very nice for tea.--_Mrs. A. D._
+
+
+_Miscellaneous Flour Breads._
+
+
+LAPLAND BREAD.
+
+     1 quart of flour.
+     1 quart of cream.
+     1 teaspoonful of salt.
+
+Twelve eggs (whites and yolks beaten separately and very light). Put
+the whites in the batter the last thing, beat very light, bake in a
+quick oven, in small tins, which must be perfectly dry and sprinkled
+with a little flour before being greased. A delicious bread.--_Mrs.
+Dr. J._
+
+
+_A Plainer Recipe for the Same._
+
+     1 pint of flour.
+     1 pint of milk.
+     2 eggs.
+
+Beat the eggs well and stir in the flour and milk. Bake in little
+pans.
+
+
+NEW BREAD.
+
+     1 quart of flour.
+     1 dessertspoonful of lard and the same of butter.
+     1 teaspoonful of soda.
+
+Work the lard and butter in the flour, and sprinkle in the soda, with
+salt to taste. Mix with buttermilk or clabber to the consistency of
+biscuit. Roll it round to the size of a teaplate. Made just before
+eating.--_Mrs. F._
+
+
+HENRIETTA BREAD.
+
+     1 pint of flour.
+     1 pint of sweet milk.
+     2 eggs, beaten separately.
+     1 tablespoonful of lard or butter.
+
+Make the consistency of poor man's pudding. Bake in cups.--_Mrs. K._
+
+
+JENNY LIND BREAD.
+
+     1 quart of sifted flour.
+     A lump of butter the size of an egg.
+     2 teacups of milk.
+     4 eggs.
+     1½ teaspoonfuls of soda.
+     2 teaspoonfuls of cream of tartar.
+
+Bake twenty minutes.--_Mrs. L._
+
+
+LUNCH BREAD.
+
+     1 pint of flour.
+     1 tablespoonful of butter.
+     3 tablespoonfuls of sugar.
+     1 teaspoonful of soda.
+     2 teaspoonfuls cream of tartar.
+     2 eggs.
+     1 cup of milk and a little salt.
+
+Bake in a flat pan in a quick oven. To be eaten hot with
+butter.--_Mrs. I. H._
+
+
+BREAKFAST PUFFS.
+
+One tumbler of flour, one tumbler of milk, and one egg. Beat the yolk
+and milk together, then add the flour, and lastly the white of the
+egg. Bake a few minutes in a hot oven.--_Mrs. I. H._
+
+
+_Another Recipe for the Same._
+
+Take two eggs well beaten and stir into a pint of milk; add a little
+salt, two spoonfuls of melted butter, one and one-half pints of flour.
+Stir thoroughly, so as to avoid lumps. Grease the cups in which you
+pour the batter, and fill them two-thirds full.
+
+
+SALT-RISEN BREAD.
+
+Make into a thin batter:
+
+     1 pint of flour.
+     1 tablespoonful of corn meal.
+     Half-teaspoonful salt.
+
+Set in a warm place to rise. After it has risen, pour into it two
+quarts of flour, with sufficient warm water to make up a loaf of
+bread. Work it well, set it to rise again, and when risen
+sufficiently, bake it.--_Mrs. T. L. J._
+
+
+_Another Recipe for the Same._
+
+Into a pitcher, put one teacup of milk fresh from the cow, two teacups
+of boiling water, one tablespoonful of sugar, one teaspoonful of salt.
+Into this stir thoroughly a little less than a quart of flour. Set the
+pitcher in a kettle of moderately warm water and keep it at a uniform
+temperature. Keep a towel fastened over the mouth of the pitcher. Set
+the kettle in front of the fire to keep the water warm. Let it stand
+three hours, then beat it up well, after which do not interrupt it. If
+in two hours it does not begin to rise, put in a large slice of apple.
+As soon as it rises sufficiently, have ready two quarts of flour, half
+a tablespoonful of lard and more salt, and make up immediately. Should
+there not be yeast enough, use warm water. Put into an oven and set
+before a slow fire to rise, after which bake slowly. The yeast must be
+made up at seven o'clock in the morning.--_Miss N. C. A._
+
+
+WAFFLES.
+
+     1 pint milk.
+     3 tablespoonfuls flour.
+     1 tablespoonful corn meal.
+     1 tablespoonful melted butter.
+     1 light teaspoonful salt.
+
+Three eggs, beaten separately, the whites added last. To have good
+waffles, the batter must be made thin. Add another egg and a teacup
+of boiled rice to the above ingredients, if you wish to make rice
+waffles.--_Mrs. S. T._
+
+
+WAFFLES.
+
+     1 quart of flour.
+     1 quart of sour cream (or buttermilk, if you have no cream).
+     6 eggs.
+     1½ teaspoonful of soda.
+     Half a tablespoonful of melted lard, poured in after the batter
+       is mixed.
+
+This may be baked as flannel cakes or muffins.--_Mrs. H. D._
+
+
+_Another Recipe for Waffles._
+
+     1 quart of flour.
+     6 eggs beaten very light,
+     1½ pint of new milk.
+     2 teaspoonfuls of salt.
+     3 tablespoonfuls of yeast.
+
+Set it to rise at night, and stir with a spoon, in the morning, just
+before baking. When you want them for tea, make them up in the
+morning, in winter, or directly after dinner, in summer.--_Mrs. Dr.
+J._
+
+
+SODA WAFFLES.
+
+     1 pint of flour.
+     1 pint of milk.
+     1 teaspoonful of soda, dissolved in the milk.
+     2 teaspoonfuls of cream of tartar, mixed in the flour.
+     2 eggs.
+     1 tablespoonful of butter.
+
+Beat up and bake quickly.
+
+
+_Another Recipe for Waffles._
+
+1 quart of flour, with a kitchen-spoonful of corn meal added.
+
+     3 eggs beaten separately.
+     1 quart of milk.
+     1 teacup of water.
+     1 teaspoonful of salt.
+     Lump of butter large as a walnut, melted and poured in.
+
+Bake in hot irons.
+
+One secret of having good waffles is to have the batter thin.--_Miss
+R. S._
+
+
+SUPERIOR RICE WAFFLES.
+
+     1 quart flour.
+     3 eggs.
+     1 cup boiled rice, beaten into the flour.
+     1 light teaspoonful soda.
+
+Make into a batter with buttermilk. Bake quickly in waffle irons.
+Batter made as above and baked on a griddle makes excellent breakfast
+cakes.--_Mrs. D. B. K._
+
+
+RICE WAFFLES.
+
+     1 pint of flour.
+     1 pint of new milk.
+     The yolks of three eggs.
+     Lump of butter the size of an egg.
+     Half teacup of boiled rice.
+     A pinch of salt and a pinch of soda, sprinkled in the flour and
+       sifted with it.
+
+Beat well.--_Mrs. F._
+
+
+_Another Recipe for the Same._
+
+Two gills of rice, mixed with three ounces of butter, three eggs,
+three gills of flour, a little salt, and cream enough to make the
+batter. Beat till very light.--_Mrs. Dr. S._
+
+
+MUSH WAFFLES.
+
+With one pint of milk, make corn mush. When cool, add a tablespoonful
+of butter, a little salt, and thicken with flour to a stiff batter.
+Bake quickly in irons.--_Mrs. C. L. T._
+
+
+BREAKFAST CAKES.
+
+In the morning take the dough of a pint of flour. Beat two eggs light
+and mix them with a half pint of milk, then add these ingredients to
+the dough, let it stand an hour to rise, and then bake as buckwheat
+cakes.--_Mrs. Dr. J._
+
+
+MADISON CAKES.
+
+Two pounds of flour, two eggs, two ounces of lard, three
+tablespoonfuls of yeast. Make up with new milk, the consistency of
+roll dough, at night. Flour the biscuit board and roll out the dough
+in the morning about three quarters of an inch thick, cutting the
+cakes with a dredging-box top. Let them rise, covered with a cloth,
+till fifteen minutes before breakfast.--_Mrs. L._
+
+
+ORANGE CAKES.
+
+     1 quart of flour.
+     1 teacup of butter.
+     4 eggs.
+     1 tablespoonful of yeast.
+
+Make into a stiff batter with milk, the over-night. Next morning, add
+a teacup of Indian meal. Beat well and put in cups to rise before
+baking.--_Mrs. A. C._
+
+
+VELVET CAKES.
+
+     1 quart of flour.
+     1 quart of milk.
+     1 tablespoonful of yeast.
+     1 tablespoonful of melted butter.
+     3 eggs.
+
+Bake in muffin rings.--_Mrs. A. C._
+
+
+FLANNEL CAKES.
+
+     1 quart of flour.
+     1 pint of meal.
+     1 teacup of milk.
+     1 teacup of yeast.
+     3 eggs.
+     2 teaspoonfuls of salt.
+
+Beat well together and let it rise till usual time in a warm place.
+Excellent.--_Mrs. W. B._
+
+
+_Another Recipe for Flannel Cakes._
+
+     1 quart of flour.
+     2 eggs.
+     1½ pint boiled milk (used cold).
+     2 teaspoonfuls of salt.
+     3 tablespoonfuls of yeast (added after the other ingredients have
+       been mixed).
+
+Beat light, and set to rise till morning.
+
+Bake on a griddle.--_Mrs. Dr. J._
+
+
+_Another Recipe for the Same._
+
+     4 eggs.
+     1 quart of milk.
+     Half teacup of butter or lard.
+     2 tablespoonfuls of yeast.
+     1 teaspoonful of salt.
+
+Flour to make the batter like pound cake.--_Mrs. S._
+
+
+BUCKWHEAT CAKES.
+
+     1 quart buckwheat flour.
+     1 pint sifted corn meal.
+     Half teacup of yeast.
+     1 teaspoonful of salt.
+     Enough water to make a stiff batter.
+
+After rising, stir in a half teacup of butter or lard. Let it rise a
+second time, grease the griddle, dip the spoon in lightly, and cook
+quickly.--_Mrs. P. W._
+
+
+_Another Recipe for Buckwheat Cakes._
+
+     1 pint of buckwheat flour.
+     1 tablespoonful of meal.
+     1 tablespoonful of yeast.
+     1 teaspoonful of salt.
+
+Make up with water the over-night, and beat till it bubbles. In the
+morning beat again, and just before baking stir in a pinch of soda
+dissolved in milk or water.--_Mrs. Col. W._
+
+
+BUCKWHEAT CAKES.
+
+     1 quart buckwheat flour.
+     1 pint wheat flour.
+     ½ teacup yeast.
+     A pinch of salt.
+
+Make into a batter with warm water. Set to rise. Thin the batter with
+a cup of milk (to make them brown well). Add a pinch of soda and bake
+quickly on a griddle. Butter and send to the table hot.--_Mrs. D. B.
+K._
+
+
+_Another Recipe for the Same._
+
+     1 pint buckwheat.
+     ½ pint sifted meal.
+     2 teaspoonfuls of salt.
+     4 tablespoonfuls of yeast.
+     1½ pint lukewarm water.
+
+Beat well and set to rise till morning.--_Mrs. Dr. J._
+
+
+CREAM CAKES.
+
+     1 pint of flour.
+     1 pint of cream (or milk).
+     2 eggs, well beaten.
+     Lump of butter size of an egg.
+
+Put the milk and butter on the fire till it boils. Mix and bake
+quickly in pans. Salt to taste.
+
+
+_Another Recipe for Cream Cakes._
+
+     1 quart of cream (sour is preferable).
+     4 eggs.
+     1 teaspoonful of soda.
+     1 teaspoonful of salt.
+
+Flour for a thick batter.--_Mrs. G._
+
+
+_Another Recipe for the Same._
+
+     1 quart of flour.
+     3 eggs.
+     1 tablespoonful of lard.
+     1 pint of cream.
+     1 teaspoonful of salt.
+
+Bake in tins.--_Mrs. A. C._
+
+
+BOSTON CREAM CAKES.
+
+     2 cups of flour.
+     2½ cups of water.
+     1 cup of butter.
+     5 eggs.
+
+Boil the butter and water together, stir in the flour while boiling;
+after it is cool, add the eggs, well beaten. Put a large spoonful in
+muffin rings, and bake twenty minutes in a hot oven.
+
+The cream for them is made as follows:
+
+Put over the fire one cup of milk and not quite a cup of sugar, one
+egg, mixed with three teaspoonfuls of corn starch and one
+tablespoonful of butter. Boil a few moments only. When cool, add
+vanilla to the taste.
+
+Open the cakes and fill them with this cream.--_M. H. K._
+
+
+BUTTERMILK CAKES.
+
+     1 quart of flour.
+     2 eggs, well beaten.
+     1½ pint of buttermilk.
+     1 teaspoonful of salt.
+
+Beat very light, after mixing the ingredients. Just before baking,
+stir in a little soda, mixed in a little of the buttermilk.
+
+Bake on a griddle, free from grease.--_Mrs. L._
+
+
+SOUR MILK CAKES.
+
+     1 pint sour milk.
+     1 pint flour.
+     Butter size of a small egg.
+     1 tablespoonful of sugar.
+     1 saltspoonful of salt.
+     Half teaspoonful of soda.
+
+Bake in hot and well greased iron clads.
+
+
+FARINA CAKES.
+
+Melt together one pint of milk and one tablespoonful of butter. Then
+add four tablespoonfuls of farina and boil till quite thick. Set aside
+to cool. When ready to bake, add three well beaten eggs, a few
+spoonfuls of flour, and salt to your taste.--_Mrs. S._
+
+
+RICE CAKES.
+
+Put one pound of rice in soak the over-night. Boil very soft in the
+morning, drain the water from it and mix with it, while hot, a quarter
+of a pound of butter. After it has cooled, add to it one quart of
+milk, a little salt, and six eggs. Sift over it and stir into it
+gradually a half pound of flour. Beat the whole well and bake on a
+griddle like other batter cakes.--_Mrs. W._
+
+
+_Another Recipe for Rice Cakes._
+
+One cup of cold boiled rice, rubbed in a quart of milk, one pint of
+flour, a teaspoonful of salt, two eggs beaten light. Beat all till
+free from lumps. Bake as soon as made, on a well greased griddle.
+
+
+BATTER CAKES.
+
+Two eggs beaten separately. Pour into the yolks a pint of buttermilk,
+then put in two handfuls of meal and one of flour, then the whites of
+the eggs, half a teaspoonful of soda and a little salt. Fry with very
+little grease, or with egg shells. Put two spoonfuls of batter to a
+cake.--_Mrs. C. L. T._
+
+
+_Another Recipe for Batter Cakes._
+
+     1 quart of flour.
+     1 pint of meal.
+     1 teaspoonful of soda.
+     1 teaspoonful of salt.
+     3 eggs.
+
+Make up with buttermilk.--_Mrs. Dr. J._
+
+
+_Batter Cakes made of Stale Bread._
+
+Put a loaf of stale bread to stand all day in a pint of milk. Just
+before tea add three eggs and one large spoonful of butter. If too
+thin, add a little flour.--_Mrs. R._
+
+
+_Old Virginia Batter Cakes._
+
+Beat two eggs very light in a bowl. Add one teacup of clabber, one of
+water, one of corn meal, a teacup of flour, one-half teaspoonful of
+salt. Just before baking, sift in half a teaspoonful of soda and stir
+well. It is better to grease the griddle with fat bacon than with
+lard.
+
+The above proportions will make enough batter cakes for two or three
+persons.--_Mrs. S. T._
+
+
+_Another Recipe for the Same._
+
+     1 quart sweet milk.
+     1 heaping pint corn meal.
+     4 eggs.
+     1 teaspoonful of salt.
+     Half teaspoonful of soda.
+     1 tablespoonful of warmed butter or fresh lard.
+
+Break the eggs, whites and yolks together, beat slightly, then add the
+milk, stir in the meal and beat until it looks light. Bake on a
+griddle.--_Mrs. J. P._
+
+
+_Cheap Recipe for Batter Cakes._
+
+     1 pint of sour milk.
+     1 teaspoonful of soda.
+     1 tablespoonful of flour.
+     Enough meal to make a good batter.
+
+Bake on a hoe.--_Miss E. P._
+
+
+INDIAN GRIDDLE CAKES.
+
+     1 quart of sour milk.
+     1 large tablespoonful of butter, melted after measuring.
+     2 eggs.
+     1 teaspoonful of soda.
+     Half a teaspoonful of salt.
+
+Make a thin batter, with two-thirds Indian meal, and one-third flour.
+
+A small bag made of coarse but thin linen or cotton, and filled with
+common salt, is much better to rub over the griddle than lard, when
+cakes are to be fried or baked.
+
+
+BATTER BREAD.
+
+Break two eggs into a bowl. Beat to a stiff froth. Pour in one teacup
+of clabber or butter-milk, one of water, one of corn meal, one of
+flour, half teaspoonful of salt, a heaping teaspoonful of butter
+melted. Beat all well together. Have already heated on the stove or
+range, iron-clad muffin moulds (eight or ten in a group). Grease them
+well with a clean rag, dipped in lard. Fill each one nearly full with
+the batter, first sifting in half a teaspoonful soda. Set in a hot
+oven and bake a nice brown. Oblong shapes are the nicest. If
+preferred, sweet milk may be used instead of sour milk and water. In
+this case add another egg and dispense with the soda.--_Mrs. S. T._
+
+
+BATTER BREAD.
+
+Four cups of meal, two cups sweet milk, four eggs, two tablespoonfuls
+flour, one tablespoonful lard, one teaspoonful salt, half teaspoonful
+soda.--_Mrs. F._
+
+
+BATTER BREAD.
+
+One cup meal, one cup sweet milk, one cup butter-milk, two eggs, one
+tablespoonful butter, one tablespoonful flour, half teaspoonful of
+salt, and same of soda. Bake in cups.--_Mrs. G._
+
+
+CORN MUFFINS.
+
+     3 eggs, beaten light.
+     1 pint of buttermilk (if very sour, use less).
+     1 teacup of cream or milk.
+     1 small teaspoonful of soda.
+     Lard or butter size of an egg.
+
+Meal enough to make the batter of the consistency of pound-cake
+batter.--_Mrs. I._
+
+
+CORN MEAL WAFFLES.
+
+One pint of corn meal scalded. While hot add to it, two tablespoonfuls
+of lard or butter, three well beaten eggs, a cup of boiled rice, a
+pint of flour, a teaspoonful of salt. Thin to the proper consistency
+with milk.--_Mrs. Dr. S._
+
+
+ST. NICHOLAS' PONE.
+
+     1 quart of meal.
+     1 quart of milk.
+     4 eggs.
+     1 tablespoonful of melted butter.
+     1 teaspoonful of salt.
+     2 teaspoonfuls cream of tartar.
+     1 teaspoonful of soda.--_Mrs. C. C._
+
+
+GRIT OR HOMINY BREAD.
+
+     2 eggs, beaten separately.
+     1 pint of milk.
+     Small piece of butter.
+
+Add enough meal and hominy to make a batter, and bake quickly.--_Mrs.
+C. L. T._
+
+
+HOMINY BREAD.
+
+Mix with two teacups of hot hominy a very large spoonful of butter.
+Beat two eggs very light and stir into the hominy. Next add a pint of
+milk, gradually stirring it in. Lastly, add half a pint of corn meal.
+The batter should be of the consistency of rich boiled custard. If
+thicker, add a little more milk. Bake with a good deal of heat at the
+bottom, but not so much at the top. Bake in a deep pan, allowing space
+for rising. When done, it looks like a baked batter pudding.--_Mrs. F.
+D._
+
+
+CORN CAKE.
+
+     1 pint of corn meal.
+     1 pint of sweet milk.
+     2 eggs.
+     1 tablespoonful of butter.
+     2 tablespoonfuls of flour.
+     1 teaspoonful of salt.
+
+Boil the milk and pour it over the meal, flour, and butter. Beat
+light. When cool, add eggs well beaten. Bake in a buttered pan.--_Mrs.
+G. W. P._
+
+
+MUSH BREAD.
+
+Make a thin mush of corn meal and milk (or hot water, if milk is
+scarce). Cook till perfectly done, stirring all the time to keep it
+smooth. Then add a good lump of butter; and, after it cools a little,
+two eggs, one at a time. Beat in a very small pinch of soda and a
+little salt.
+
+Butter a yellow dish and bake slowly till brown.--_Mrs. C. L. T._
+
+
+LIGHT CORN BREAD.
+
+Pour one quart of boiled milk over one pint of corn meal. Add a
+teaspoonful of salt, a teaspoonful of cream of tartar, half
+teaspoonful of soda, three well beaten eggs, four tablespoonfuls of
+flour, a little butter.--_Miss E. P._
+
+
+SOFT EGG BREAD.
+
+     1 quart of milk.
+     Half pint of meal.
+     3 eggs.
+     Large spoonful of butter.
+
+Make in a pudding dish. Rice is an improvement to the above.--_Mrs.
+P._
+
+
+OLD-FASHIONED EGG BREAD.
+
+     1 pint of meal.
+     3 eggs well beaten.
+     1 teaspoonful of salt.
+     1 tablespoonful melted butter.
+
+Add enough sweet milk to make a rather thin batter. Bake
+quickly.--_Mrs. S. T._
+
+
+_Another Recipe for Egg Bread._
+
+     1 quart of milk.
+     3 eggs.
+     1 tablespoonful of butter.
+     1 pint of corn meal.
+     1 teaspoonful of salt.
+
+Beat the eggs very light and add to the other ingredients. Bake in a
+pan or dish. Add a little soda dissolved in milk, if you desire
+it.--_Mrs. I. H._
+
+
+INDIAN BREAD.
+
+Beat two eggs very light, mix alternately with them one pint of sour
+milk or buttermilk, and one pint of fine corn meal. Melt one
+tablespoonful of butter, and add to the mixture. Dissolve one
+teaspoonful of soda in a small portion of the milk, and add to the
+other ingredients, last of all. Beat hard and bake in a pan, in a hot
+oven.
+
+
+RICE BREAD.
+
+     1 pint sweet milk.
+     1 teacup boiled rice.
+     2 teacups sifted corn meal,
+     ½ teacup melted butter.
+     3 eggs, beaten separately,
+     ½ teaspoonful salt.
+
+Bake in a very hot oven, using buttered iron muffin moulds.--_Mrs. S.
+T._
+
+
+CRACKLIN BREAD.
+
+Take one quart sifted corn meal and a teacup of cracklins. Rub the
+latter in the meal as fine as you can. Add a teaspoonful of salt and
+make up with warm water into a stiff dough. Make into pones, and eat
+hot.--_Mrs. P. W._
+
+
+VIRGINIA ASH CAKE.
+
+Add a teaspoonful of salt to a quart of sifted corn meal. Make up with
+water and knead well. Make into round, flat cakes. Sweep a clean place
+on the hottest part of the hearth. Put the cake on it and cover it
+with hot wood ashes.
+
+Wash and wipe it dry, before eating it. Sometimes a cabbage leaf is
+placed under it, and one over it, before baking, in which case it need
+not be washed.--_Mrs. S. T._
+
+
+PLAIN CORN BREAD.
+
+     1 pint sifted meal.
+     1 teaspoonful salt.
+     Cold water sufficient to make a stiff dough.
+
+Work well with the hands, pat out in long, narrow pones, six or seven
+inches long and as wide as the wrist. Bake quickly in a hot
+pan.--_Mrs. P. W._
+
+
+
+
+COFFEE, TEA, AND CHOCOLATE.
+
+
+TO TOAST COFFEE.
+
+Wash and pick the coffee, put it in a very large stove-pan in a hot
+oven. Stir often, giving constant attention. It must be toasted the
+darkest brown, yet not one grain must be burned. It should never be
+glazed, as this destroys the aroma.
+
+Two pints of coffee become three pints after toasting.--_Mrs. S. T._
+
+
+BOILED COFFEE.
+
+To one quart of boiling water (poured in after scalding the pot) stir
+in three gills of coffee, not ground too fine. Boil twenty minutes,
+scraping from the sides and stirring occasionally. Five minutes before
+breakfast, scrape from the spout, pour out half a teacupful, and
+return to the pot. Do this a second time. Set it with the side of the
+pot to the fire, so that it will be just at the boiling point. Do not
+let it boil, however. Serve in the same coffee-pot.
+
+Coffee should never be glazed.
+
+Have a liberal supply of thick, sweet cream, also of boiled milk, to
+serve with the coffee.
+
+If the members of the family drop in at intervals, it is well to keep
+the coffee over a round iron weight, heated just enough to keep the
+coffee hot, without boiling it. This answers better than a spirit lamp
+for keeping coffee hot.--_Mrs. S. T._
+
+
+COFFEE.
+
+Take equal quantities of Mocha, Java, Laguayra and Rio coffee. Have
+the coffee roasted a chestnut brown. To every twelve cups of coffee to
+be drawn, use eighteen heaping tablespoons of the ground coffee. Have
+the water boiling hot, scald the biggin or percolator, put the ground
+coffee in the upper part, then pour on some boiling water for it to
+draw--about two teacups if you are to make twelve cups of coffee. Let
+it stand a few moments and pour again into the upper part of the
+percolator the first drawn coffee. Then add, one by one, the cups of
+boiling water required. It will take ten minutes for the coffee to be
+ready for the table.
+
+Use the best white sugar, and in winter let the milk stand twenty-four
+hours for the cream to rise. Use together with rich cream, a cream jug
+of boiling sweet milk.--_Mrs. M. C. C._
+
+
+_Coffee._
+
+Buy Java and Laguayra mixed, two-thirds Java and one-third Laguayra,
+which will give a delightful aroma to the Java.
+
+Scald the pot. Then put in a teacup of coarsely ground coffee,
+parched a light brown and mixed with cold water till it forms a paste,
+to six cups of boiling water. Before you put in the boiling water, add
+to the grounds one or more egg-shells or whites of eggs, to keep it
+clear. Let it boil ten or fifteen minutes. Before taking it off the
+fire, drop in about a teaspoonful of cold water, which will settle all
+the floating grounds.--_Mrs. J. P._
+
+
+DRIPPED OR FILTERED COFFEE.
+
+If one quart of coffee is desired, grind three gills of coffee, put it
+in the filterer and pour boiling water over it. If not sufficiently
+strong, pour out and return to the filterer. Then set on the fire and
+boil up, taking from the fire immediately.--_Mrs. S. T._
+
+
+DRIPPED COFFEE.
+
+One-half pint Java coffee ground and put in the dripper. Pour over it
+two and one-half pints boiling water. If not strong enough, pass
+through the dripper a second time.--_Mrs. J. R. McD._
+
+
+CAFÉ AU LAIT.
+
+     1 cup German chiccory.
+     2 cups ground coffee.
+
+Put in three pints boiling water with a pinch of isinglass, boil five
+minutes and allow it to settle, or, if made in a percolator it will be
+better. Use three-quarters of a cup boiling milk and one-quarter of
+strong coffee, with sugar to suit the taste.--_Mrs. J. W. S._
+
+
+GREEN TEA.
+
+Scald the teapot, and add one-half pint boiling water to two
+teaspoonfuls of the best green tea. Set it where it will keep hot, but
+not boil. When it has drawn fifteen or twenty minutes, add boiling
+water till it has the strength desired.--_Mrs. J. R. McD._
+
+
+_Green Tea._
+
+Scald the teapot. If you wish a pint of tea, put in one heaping
+teaspoonful tea after putting in a pint boiling water. Set this where
+it will keep hot, but not quite boil.--_Mrs. S. T._
+
+
+_A good Cup of Green Tea._
+
+Before putting in any water, set the teapot with the tea in it before
+the fire and let it get thoroughly hot. Then fill the pot with boiling
+water and let it stand five minutes.--_Mrs. M. E. L. W._
+
+
+BLACK TEA.
+
+If you wish a quart of tea, put that quantity of boiling water into
+the teapot, after scalding it. Add four teaspoonfuls of tea. Boil
+twenty minutes. It is a great improvement to put in a little green
+tea.--_Mrs. S. T._
+
+
+_Black Tea._
+
+Add one and one-half pint boiling water to a half-teacupful of the
+best black tea. Boil gently for ten or fifteen minutes. If too strong,
+weaken with boiling water.--_Mrs. J. R. McD._
+
+
+ICED TEA.
+
+After scalding the teapot, put into it one quart of boiling water and
+two teaspoonfuls green tea. If wanted for supper, do this at
+breakfast. At dinner time, strain, without stirring, through a
+tea-strainer into a pitcher. Let it stand till tea time and then pour
+into decanters, leaving the sediment in the bottom of the pitcher.
+Fill the goblets with ice, put two teaspoonfuls granulated sugar in
+each, and pour the tea over the ice and sugar. A squeeze of lemon will
+make this delicious and healthful, as it will correct the astringent
+tendency.--_Mrs. S. T._
+
+
+CHOCOLATE.
+
+Scrape fine one square of Baker's chocolate (which will be an ounce).
+Put it in a pint of boiling water and milk, mixed in equal parts. Boil
+it ten minutes, and during this time mill it or whip it with a Dover
+egg-whip (one with a wheel), which will make it foam beautifully.
+Sweeten to the taste, at table.--_Mrs. S. T._
+
+
+COCOA.
+
+To one pint milk and one pint cold water add three tablespoonfuls
+grated cocoa. Boil fifteen or twenty minutes, milling or whipping as
+directed in foregoing recipe. Sweeten to taste, at the table. Some
+persons like a piece of orange-peel boiled with it.--_Mrs. S. T._
+
+
+BROMA.
+
+Dissolve one large tablespoonful broma in one tablespoonful warm
+water. Pour on it one pint boiling milk and water (equal parts). Boil
+ten minutes, milling or whipping as above directed. Sweeten to the
+taste.--_Mrs. S. T._
+
+A cream-pitcher of whipped cream should always accompany chocolate or
+any preparation of it, such as cocoa or broma.--_Mrs. S. T._
+
+
+
+
+MILK AND BUTTER.
+
+
+The most exquisite nicety and care must be observed in the management
+of milk and butter. A housekeeper should have two sets of milk vessels
+(tin or earthenware, never stoneware, as this is an absorbent). She
+should never use twice in succession the same milk vessels without
+having them scalded and aired.
+
+In warm weather, sweet milk should be set on ice, if practicable, or
+if not, in a spring-house. Never put ice in sweet milk, as this
+dilutes it. One pan of milk should always be set aside to raise cream
+for coffee. A bucket with a close-fitting lid should be filled with
+milk and set aside for dinner, one for supper, one for breakfast, and
+a fourth for cooking purposes.
+
+For making butter, strain unskimmed milk into a scalded churn, where
+the churning is done daily. This will give sweeter butter and nicer
+buttermilk than when cream is skimmed and kept for churning, as this
+sometimes gives a cheesy taste to the butter. Do not let the milk in
+the churn exceed blood heat. If overheated, the butter will be white
+and frothy, and the milk thin and sour. Churn as soon as the milk is
+turned. In summer try to churn early in the morning, as fewer flies
+are swarming then, and the butter can be made much firmer.
+
+A stone churn is in some respects more convenient than a wooden churn;
+but no matter which you use, the most fastidious neatness must be
+observed. Have the churn scalded and set out to sun as soon as
+possible after churning. Use your last made butter for buttering
+bread, reserving the staler for cookery.
+
+Butter should be printed early in the morning, while it is cool. A
+plateful for each of the three meals should be placed in the
+refrigerator ready for use. Do not set butter in a refrigerator with
+anything else in it but milk, or in a safe with anything but milk. It
+readily imbibes the flavor of everything near it. After churning,
+butter should be taken up in what is called "a piggin," first scalded
+and then filled with cold water. With an old-fashioned butter-stick
+(scalded) wash and press the butter till no water is left. Then add a
+little salt, finely beaten. Beat again in a few hours, and make up in
+half-pound prints. I would advise all housekeepers (even those who do
+not make their own butter) to keep a piggin, a butter-stick, and a
+pretty butter-print.
+
+
+_To secure nice Butter for the Table in Winter._
+
+In October and November, engage butter to be brought weekly, fresh
+from the churn in rolls. Wrap each roll in a piece of old table cloth,
+and put in a sweet firkin or stone jar which has been washed with soda
+water, scalded and sunned for a month before using. Pour over it a
+clear strong brine, which also must have been prepared at least a week
+beforehand, by pouring off the settlings and repeated strainings. Have
+a nice flat rock washed and weight the butter down with it, being
+careful to keep it always under the brine.--_Mrs. S. T._
+
+
+_Recipe for Putting up Butter._
+
+     2 quarts best common salt.
+     1 ounce pulverized saltpetre.
+     1 ounce white sugar.
+
+Work the butter over three times, the last time adding an ounce of the
+above mixture to every pound butter. Of course, the butter is salted,
+when first made. Make the butter into rolls and wrap in cloths or pack
+in jars, within four inches of the top of each jar. If the latter is
+done, fill the jars with brine and tie up closely. If the former is
+preferred, drop the rolls into brine, prepared as follows:
+
+To every gallon brine that will bear an egg, add one pound white sugar
+and one-half ounce saltpetre. Boil well and skim. Keep the brine
+closely covered. I have used butter on my table in May, put up in this
+way, and it tasted as well as when put up in October.--_Mrs. R. C._
+
+
+CLABBER.
+
+To have clabber in perfection, place in small glass dishes or bowls
+enough milk to make clabber for each person. After it has turned, set
+it in the refrigerator, if in summer, till called for. By the way,
+refrigerators (as well as water-coolers) should be washed every
+morning with water in which a tablespoonful of common soda has been
+dissolved. They should then be aired before filling with ice for the
+day.--_Mrs. S. T._
+
+
+COTTAGE CHEESE.
+
+When the tea-kettle boils, pour the water into a pan of "loppered"
+milk. It will curd at once. Stir it and turn it into a colander, pour
+a little cold water over it, salt it and break it up. A better way is
+to put equal parts of buttermilk and thick milk in a kettle, over the
+fire, heat it almost boiling hot, pour into a linen bag and let it
+drain till next day. Then take it out, salt it, put in a little cream
+or butter, as it may be thick or not, and make it up into balls the
+size of an orange.
+
+
+
+
+SOUP.
+
+
+As making soup is a tedious process, it is best to make enough at once
+to last several days. Beef shank is most generally used in making
+nutritious soup. It is best to get this the day before using it, and
+soak it all night in cold, clear water. If you cannot do this,
+however, get it as early in the morning as you can. Break the bones,
+wash it, soak it a few minutes in weak salt and water, and put it in a
+large boiler of cold water. As soon as it begins to simmer, remove the
+dark scum that rises on top. Keep the boiler closely covered, and boil
+very slowly till an hour or two before dinner. Then, with a ladle,
+remove all the fat from the top, as it is this element that makes soup
+unwholesome. Strain and season, or, if you prefer, season just enough
+for one meal, reserving the rest as foundation for another sort of
+soup. It is well always to keep some of this stock on hand in cold
+weather, as by the addition of a can of tomatoes, or other
+ingredients, a delicious soup may be quickly made of it. Never throw
+away water in which any sort of meat has been boiled, as it is much
+better to simmer hash or a stew in this liquor than in water, and it
+is also invaluable for basting fowls or meats that have not been
+parboiled.
+
+Directions for soup making are so fully given in the following pages
+that it is needless for me to say anything further on the subject
+here.
+
+
+OYSTER SOUP.
+
+     100 oysters.
+     1 teaspoonful salt.
+     1 tablespoonful black pepper.
+     ¼ pound butter.
+     Yolks of 3 eggs.
+     1 pint rich milk, perfectly fresh.
+     3 tablespoonfuls flour.
+
+Separate the oysters from the liquor: put the liquor to boil, when
+boiled add salt, pepper and butter, then the flour, having previously
+made it into a batter. Stir all the time. When it comes to a boil, add
+the eggs well beaten, then the milk, and when the mixture reaches a
+boil, put in the oysters; let them also just boil, and the soup is
+done. Stir all the time to prevent curdling.--_Mrs. Judge M._
+
+
+ECONOMICAL OYSTER SOUP.
+
+     1 quart oysters.
+     2 quarts water.
+     Boil with salt and pepper.
+
+Cut up one tablespoonful butter with flour and put in while boiling;
+beat the yolks of four eggs light, mix them with one-half pint milk.
+
+When the oysters are well cooked, pour on the milk and eggs, stirring
+all the time. Let it boil up, and take off quickly, and pour into the
+tureen, over toasted bread cut into dice--if preferred rich, leave out
+some of the water.--_Mrs. Lt.-Gov. M._
+
+
+OYSTER SOUP.
+
+Empty the oysters into a colander and drain off all the liquor; then
+strain the liquor through a very coarse cloth to rid it of all scum,
+etc. To a whole can of oysters take a quart of milk.
+
+Put the milk, oyster liquor, one level tablespoonful flour rubbed very
+smooth with one heaping tablespoonful of butter, one tablespoonful
+salt, one-half teaspoonful pepper, all on the fire together in a
+farina-boiler (or put a skillet one-third filled with boiling water
+under the saucepan, to prevent the milk burning). When it comes to a
+boil, put in the oysters and let them stew for twenty minutes or till
+the gill of the oyster turns and begins to ruffle and crimp at the
+edge. Serve immediately, for if they are cooked too long, they become
+hard, dark and tasteless. If you put the salt in last, it will not
+curdle the soup. Some add one level teaspoonful whole cloves and same
+of mace, tied up in a net bag, but they are little improvement.--_Mrs.
+R._
+
+
+PURÉE OF OYSTERS.
+
+For fifty oysters.
+
+Put the oysters on in their own liquor--let them come to a boil--take
+them out and mince them; skim the liquor when nearly done. Beat well
+together:
+
+     1 egg.
+     1 dessertspoonful butter.
+     ½ pint milk.
+     1 cracker sifted.
+     Salt, pepper (mace, also, if liked).
+
+Pour this into boiling liquor and then add the minced oysters. When
+done, the soup is smooth. The milk must be fresh or it will
+curdle.--_Mrs. John Walker, Alabama._
+
+
+OYSTER SOUP.
+
+     Take two quarts of oysters, wash them, and add,
+     2 quarts water.
+     A bundle of herbs.
+     1 small onion sliced.
+
+Let it boil until all the substance is out of the oysters. Strain the
+liquor from the ingredients and put it back in the pot. Add a large
+spoonful butter mixed with flour. Have ready two dozen oysters to
+throw in just as it is ready to be dished--at the same time stir up
+two yolks of eggs with a cup of cream. Cayenne pepper is an
+improvement.--_Mrs. E. W._
+
+
+TURTLE SOUP.
+
+Kill the turtle at daylight in summer, the night before in winter, and
+hang it up to bleed. After breakfast, scald it well and scrape the
+outer skin off the shell; open it carefully, so as not to break the
+gall. Break both shells to pieces and put them into the pot. Lay the
+fins, the eggs and some of the more delicate parts by--put the rest
+into the pot with a quantity of water to suit the size of your family.
+
+Add two onions, parsley, thyme, salt, pepper, cloves and allspice to
+suit your taste.
+
+About half an hour before dinner thicken the soup with brown flour and
+butter rubbed together. An hour before dinner, take the parts laid by,
+roll them in brown flour, fry them in butter, put them and the eggs in
+the soup; just before dinner add a glass of claret or Madeira
+wine.--_Mrs. N._
+
+
+_Turtle Soup._
+
+To one turtle that will weigh from four to five pounds, after being
+dressed, add one-half gallon water, and boil until the turtle will
+drop to pieces, then add:
+
+     2 tablespoonfuls allspice.
+     1 tablespoonful black pepper.
+     2 tablespoonfuls butter, and salt to the taste.
+
+When nearly done, put in a small handful pot marjoram, thyme and
+parsley tied together, and two large onions; when ready to come off,
+add two sliced lemons, one pint good wine, and a small quantity of
+curry powder; thicken with flour.--_Mrs. D._
+
+
+_Turtle Soup._
+
+     To 2½ quarts soup add:
+     1 ounce mace.
+     1 dessertspoonful allspice.
+     1 teaspoonful cloves.
+     Pepper, black and cayenne, and salt to your taste.
+
+Tie up a bunch of parsley, thyme, and onion in a cloth, and throw into
+soup when boiling. When nearly done, thicken with two tablespoonfuls
+flour. To give it a good color, take one tablespoonful brown sugar and
+burn it; when burnt, add a wineglass of water. Of this coloring, put
+two tablespoonfuls in soup, and just before serving, add half a pint
+Madeira wine.--_Miss E. W._
+
+
+MOCK TURTLE SOUP.
+
+Put on beef and boil very tender; take out, chop fine, and put back to
+boil. Put potatoes, mace, cloves, cinnamon, parsley, thyme, spice,
+celery seed, and ten hard-boiled eggs; pepper and salt to your taste.
+
+Thicken with flour and add brandy and wine.--_Miss E. P._
+
+
+MOCK TERRAPIN SOUP.
+
+Cut up two pounds roast or boiled beef in small pieces. Put one large
+teacup new milk, one large teacup of wine, a piece of butter size of
+an egg (rolled in flour), a little nutmeg, two or three spoonfuls
+mixed mustard--all in a stewpan, and cook ten or fifteen minutes. Good
+way to use up cold meats.--_Mrs. S. M._
+
+
+CLAM SOUP.
+
+Boil half a peck of clams fifteen minutes; then take them from the
+shells, clean and wash them. Have ready the stew-kettle; strain the
+water, in which clams have been boiled; chop up clams, and put in with
+three or four slices of salt pork, some mashed potatoes, salt and
+pepper to taste. Thicken with grated cracker, and add two spoonfuls
+butter rolled in flour. Let it boil twenty minutes and serve.--_Mrs.
+C._
+
+
+_Clam Soup._
+
+Open the clams and chop them up fine. To twenty clams, add:
+
+     ½ gallon water.
+     3 good onions.
+     2 tablespoonfuls butter.
+     A small bunch of parsley and thyme.
+
+Just before taking off, add one quart rich milk and thicken with
+flour.--_Mrs. D._
+
+
+CRAB SOUP.
+
+Open, and cleanse of the deadman's fingers and sandbag, twelve small
+fat crabs raw. Cut the crabs into two parts. Parboil and extract the
+meat from the claws, and simply extract the fat from the back shells
+of the crabs. Scald eighteen ripe tomatoes, skin them and squeeze the
+pulp from the seeds through a colander. Chop them fine and pour
+boiling water over the seeds and juice, and strain them. Stew a short
+time in the soup-pot one large onion, one clove of garlic, in one
+spoonful butter and two spoonfuls lard, and put them in the tomatoes.
+
+After stewing a few minutes, add the meat from the claws, then the
+crabs, and lastly the fat from the back shells. Season with salt,
+cayenne and black pepper, parsley, sweet marjoram and thyme, one-half
+teaspoonful lemon juice, and peel of one lemon. Pour in the water with
+which the seeds were scalded, adding more should there not be the
+quantity of soup required. Boil moderately one hour. About a quarter
+of an hour before serving, sift in grated bread crumbs or pounded
+crackers as a thickening. Any firm fish prepared by this recipe is
+excellent.--_Mrs. J. I._
+
+
+_Crab Soup._
+
+One dozen crabs to one gallon water. Take off top shell; clear body of
+crabs. Cut through the middle, put them into a kettle, mix with some
+butter, and brown them. Then add one gallon water, and simmer for half
+an hour. Skim slightly, and add the hock of an old ham, and strained
+tomato juice one pint. Boil two hours. Season with pepper, spice if
+liked, and half-pint wine.
+
+The claws are to be cracked and divested of the jaws. A Hampton
+recipe.--_Miss E. W._
+
+
+BEEF SOUP.
+
+Crack the bone of a shin of beef, and put it on to boil in one quart
+water. To every pound meat add one large teaspoonful salt to each
+quart water. Let it boil two hours and skim it well. Then add:
+
+     4 turnips, pared and cut into quarters.
+     4 onions, pared and sliced.
+     2 carrots, scraped and sliced.
+     1 root of celery, cut into small pieces.
+
+When the vegetables are tender, add a little parsley chopped fine,
+with salt and pepper to the taste. Serve hot.--_Mrs. P. McG._
+
+
+_Another Recipe for Beef Soup._
+
+One shin beef in one-half gallon water, put on before breakfast and
+boiled until dinner. Thicken with brown flour two or three hours
+before dinner. Put in one carrot, two turnips, one onion, thyme,
+cabbage, and celery-seed.--_Mrs. H. P. C._
+
+
+_To prepare a Beef's Head as Stock for Soup._
+
+Cut up the head into small pieces, and boil in a large quantity of
+water until it is all boiled to pieces. Take out all the bones as for
+souse cheese, and boil again until thick. Then while hot, season very
+highly with pepper, salt, catsup, allspice, and onions chopped fine.
+
+Put into a mould to get cold. For a small family cut a thick slice,
+say five inches square, whenever you want soup in a hurry, adding
+about a quart of water. It need cook for a few minutes only, and is
+valuable as keeping well and being ready in times of emergency. By
+adding a few slices of hard-boiled egg and a gill of good cooking
+wine, this soup may have very nearly the flavor of mock turtle.--_Mrs.
+A. M. D._
+
+
+CALF'S HEAD SOUP.
+
+Take one-half liver and the head of a mutton, veal or beef, and boil
+until the meat drops from the bone. Cut up fine and add one-half the
+brains; then:
+
+     1 onion.
+     1 spoonful spice.
+     ½ spoonful cloves.
+     1 spoonful black pepper and a piece of mace.
+     3 tablespoonfuls flour.
+     3 tablespoonfuls flour, and salt to the taste.
+
+Put in enough water at first, as adding it makes the soup thin.
+
+Cut up three hard boiled eggs, and add, when done, one glass of wine.
+
+A little brandy and walnut catsup, with more eggs, will improve it,
+though it is a delightful soup as it is.--_Mrs. W. A. C._
+
+
+_Calf's Head Soup._
+
+Clean the head, laying aside the brains. Put the head in a gallon of
+water, with pepper and salt. Boil to pieces and take out bones; return
+to the pot with--
+
+     1 teacup of mushroom or tomato catsup.
+     1 teaspoonful allspice.
+     1 lemon rind, grated.
+     1 grated nutmeg.
+     1 tablespoonful butter.
+     1 teacup of browned flour.
+
+Fry, and add the brains when nearly ready for the table. About five
+minutes before serving, add:
+
+     1 teacup of wine.
+     1 teaspoonful cloves.
+     1 teaspoonful mace.
+
+When sent to the table have two hard-boiled eggs sliced and floating
+on top.--_Mrs. J. D._
+
+
+_Calf's Head Soup._
+
+Take a large calf's head and boil it with four gallons water and a
+little salt; when tender, bone and chop it fine, keeping out the
+brains, and put the meat back in the pot and boil down to a tureenful.
+Half an hour before serving the soup, add:
+
+     1 tablespoonful mustard.
+     1 teaspoonful black pepper.
+     1 teaspoonful powdered cloves.
+     1 teaspoonful mace.
+     1 teaspoonful nutmeg.
+
+Brown a cup of flour to thicken and just as the soup is dished, add
+one cup walnut catsup, and one cup port or claret wine.
+
+The brains must be beaten up with an egg, fried in little cakes, and
+dropped in the tureen.--_Miss N._
+
+
+CALF'S HEAD SOUP.
+
+Take the head, split it open and take out the brains; then put the
+head, brains, and haslet in salt water--let them soak one hour. Put on
+to boil at eight o'clock; after boiling four hours, take it up and
+chop up the head and haslet, removing all the bones; return to the
+soup, with a small pod of pepper. Thicken it with one pint browned
+flour with one tablespoonful butter rubbed in it. Have--
+
+     1 tablespoonful mace.
+     1 tablespoonful allspice.
+     ½ doz. cloves.
+
+Beat all together and put in the tureen with,
+
+     1 teacup of tomato catsup.
+     1 teacup of cooking wine.
+
+Pour the soup on them. Have the brains fried, and two hard boiled eggs
+sliced and dropped in the soup.--_Mrs. T. C._
+
+
+_Brown Calf's Head Soup._
+
+Scald and clean the head, and put it to boil in two gallons water,
+with
+
+     A shank of veal.
+     2 carrots.
+     3 onions.
+     A small piece of bacon.
+     A bunch of sweet herbs.
+
+When they have boiled half an hour, take out the head and shank, and
+cut all the meat off the bone in pieces two inches square. Let the
+soup boil half an hour longer, then strain it and put in the meat, and
+season with salt, black and cayenne pepper (and a few cloves, if you
+like them). Thicken with butter and brown flour.
+
+Let it now boil nearly an hour longer, and just before serving it,
+stir in one tablespoonful sugar browned in a frying-pan, and half a
+pint wine. A good substitute for turtle soup.--_Mrs. Col. A. F._
+
+
+_Calf's Head Soup._
+
+Have a head nicely cleaned, the brains taken out and the head put to
+soak. Put it on with,
+
+     1 gallon water.
+     1 piece of fat ham.
+     Thyme, parsley, pepper and salt.
+
+Boil together until the flesh is tender; take out and chop--strain the
+water--two tablespoonfuls brown flour, four ounces butter--returning
+the "dismembered" fragments; let it boil till reduced to two quarts.
+Season with one-half pint wine, one gill catsup, nutmeg, mace,
+allspice.
+
+Cut up the liver, and fry; beat the brains up with an egg, pepper and
+salt; fry in cakes and lay in the soup when served up, and hard boiled
+eggs sliced up and put in.--_Miss B. L._
+
+
+_Ox-tail Soup._
+
+Wash and soak three tails; pour on them one gallon cold water; let
+them be brought gradually to boil, throw in one and a half ounce salt,
+and clear off the scum carefully as soon as it forms on the surface.
+When it ceases to rise, add:
+
+     4 moderate sized carrots.
+     2 or 3 onions.
+     1 large bunch savory herbs.
+     1 head celery.
+     2 turnips.
+     6 or 8 cloves, and ½ teaspoonful peppercorns.
+
+Stew these gently from three hours to three and a half hours. If the
+tails be very large, lift them out, strain the liquor and strain off
+all the fat. Cut the meat from the tails and put it in two quarts or
+more of the stock. Stir in, when this begins to boil, a thickening of
+arrow-root or of rice flour, mixed with as much cayenne and salt as
+may be required to flavor the soup, and serve very hot.--_Mrs. P._
+
+
+CHICKEN SOUP.
+
+Put on the chickens with about three quarts water and some thin slices
+bacon. Let it boil well, then put in:
+
+     A spoonful butter.
+     1 pint milk.
+     1 egg, well beaten.
+     Pepper, salt, and celery or celery-seed or parsley.
+
+Let all boil up. Some dumplings made like biscuits are very nice in
+it.--_Mrs. W._
+
+
+_Roast Veal and Chicken-bone Soup._
+
+Boil the veal and chicken bones with vegetables, and add one handful
+maccaroni, broken up fine. Boil the soup half an hour. Color with a
+little soy or catsup.--_Mrs. S._
+
+
+_Chicken Soup._
+
+Put on the fire a pot with two gallons water and a ham bone, if you
+have it; if not, some slices of good bacon. Boil this two hours, then
+put in the chickens and boil until done: add one-half pint milk and a
+little thickening; pepper and salt to the taste. After taking off the
+soup, put in a piece of butter size of an egg. Squirrel soup is good
+made the same way, but takes much longer for a squirrel to boil
+done.--_Mrs. P. W._
+
+
+GIBLET SOUP.
+
+     1 pint dried green English peas.
+     1 pound giblets.
+     1 dozen cloves.
+     1 small piece red pepper.
+     Nearly 1 gallon water.
+
+Boil peas slowly seven hours. Add giblets, spices, and salt to taste,
+two hours before dinner. When peas are dissolved, strain through
+sieve; cut giblets into dice and return to soup; boil up and serve.
+Will be enough for six or eight persons.--_Mrs. R. R._
+
+
+OKRA SOUP.
+
+     1½ gallons water.
+     2 quarts young okra, cut very fine.
+     2 quarts tomatoes.
+     Onions, prepared as for pea soup.
+     Pepper; salt.
+     1 large spoonful butter.
+
+Add the tomatoes about twelve o'clock. Put the soup on early in the
+morning.--_Mrs. I._
+
+
+GUMBO SOUP.
+
+     1 fried chicken.
+     1 quart okra, cut up.
+     1 onion.
+     1 bunch parsley.
+     Few celery tops--fry all together. Put in one quart skinned tomatoes.
+     1½ gallons water, boil to ½ gallon.
+     Teacup of wine after taking from the fire.--_Mrs. R. A._
+
+
+_Gumbo Soup._
+
+Fry two fowls, old or young, with parsley, pepper, salt, onion, lard
+or bacon.
+
+Put it in the pot with water sufficient for the soup. One quart sliced
+okra, scrap of ham or fried sausage to boil with it.
+
+Sassafras Gumbo is made in the same way, except after the fowl has
+boiled until the flesh has left the bone, just before taking off the
+fire, stir in one tablespoonful sassafras flour. Oysters are a great
+improvement to sassafras gumbo. Gather the sassafras leaves green, and
+dry in the shade, as sage; when thoroughly dry, rub through a sieve
+and bottle and cork tightly. It is nice in beef soup instead of
+okra.--_Mrs. T._
+
+
+FINE VEGETABLE SOUP.
+
+Put on two pounds of fresh beef, or a good-sized chicken, or ham bone
+if you have it, early in the morning. Put your boiler on filled with
+water. Keep boiling, and when boiled down, about one hour or more
+before dinner, add:
+
+     Grated lemon peel.
+     6 ears corn.
+     1 dozen good tomatoes.
+     Beans.
+     1 small head of cabbage.
+     A few Irish potatoes.
+     Sweet herbs, pepper and salt to the taste.
+
+A few leaves of dried sassafras rubbed up will improve the taste.
+Serve hot with toast, a small quantity of sugar and vinegar. Boil till
+thick.--_Mrs. Dr. L._
+
+
+VEGETABLE SOUP.
+
+Before breakfast, wash a beef shank in several waters, break the bone,
+and put it in a large pot of cold water. Keep it steadily boiling
+until one hour before dinner, when the following vegetables,
+previously prepared, must be added to the soup after it has been
+carefully skimmed of all grease, and strained.
+
+     1 quart peeled and chopped tomatoes.
+     1 pint lima or butter beans.
+     1 pint grated corn.
+     1 pint chopped cabbage.
+     1 pint sliced Irish potatoes.
+     1 sliced turnip.
+     1 carrot.
+     A little minced onion.
+     Parsley.
+     1 tablespoonful pepper sauce.
+     1 heaping tablespoonful flour rubbed into--
+     1 teacup milk.
+     1 teacup brown sugar.
+     1 teaspoonful black pepper.
+
+Boil an hour: thicken with mixed milk and flour, and serve.
+
+A piece of middling, bacon, or any other kind of meat, may be used
+instead of the beef shank. The best meat of the shank may be freed
+from gristle, chopped fine and made into a nice stew by adding
+
+     1 grated turnip.
+     1 mashed potato.
+     1 tablespoonful pepper sauce.
+     1 tablespoonful made mustard.
+     1 tablespoonful butter.
+     1 teaspoonful celery seed.
+     1 teaspoonful fruit jelly.
+     1 teacup milk.
+     Minced onion and parsley.
+
+Boil up and serve.--_Mrs. S. T._
+
+
+TOMATO SOUP.
+
+Take one quart ripe tomatoes, peeled and chopped up, or a three-pound
+can of same, put in an earthenware baking dish with
+
+     1 pint grated corn (or, if in winter, dried corn prepared as if
+       for the table), and add--
+     1 teacup sugar.
+     1 teacup grated cracker.
+     1 teacup butter.
+     1 teaspoonful black pepper.
+     2 teaspoonfuls salt.
+
+Set this in a hot oven with a tin plate over it to prevent browning.
+Have ready, in a porcelain kettle or pan, two quarts new milk boiling
+hot. When the tomatoes and corn are thoroughly done, stir in one large
+Irish potato mashed smooth, a little minced onion and parsley, and
+pour into the boiling milk and serve.--_Mrs. S. T._
+
+
+_Tomato Soup._
+
+A shin of beef, season to your taste with all kinds of vegetables:
+
+Tomatoes, turnips, carrots, potatoes, cabbage cut fine, corn, butter
+beans and celery.
+
+When nearly done, take vegetables out and mash them well, and also cut
+the beef up fine. It is best to season with salt and pepper when you
+first put it on. The beef should be put on very early.--_Mrs. J. L._
+
+
+_Clear Tomato Soup._
+
+     1 large can tomatoes.
+     1 beef shin.
+     1 bunch soup herbs.
+     1 gallon water.
+
+Boil eight hours, stir and skim several times. Strain through wire
+sieve, add one tablespoonful Worcester sauce and same of brown sugar.
+Serve with dice of toasted bread; pepper and salt to taste.--_Mrs. R.
+R._
+
+
+ASPARAGUS SOUP.
+
+Cut the asparagus into small pieces and put on to boil in salt water,
+with slices of middling; just before dinner, taking it off, beat four
+eggs and stir in one pint milk or cream, a piece of butter. A piece of
+veal may be boiled with it, if you wish meat.--_Mrs. H._
+
+
+_Asparagus Soup._
+
+Parboil the asparagus with as much water as will cover them; then pour
+the water and asparagus into milk, then add butter, pepper and salt,
+also bread crumbs, and boil until the asparagus is done.--_Mrs. S._
+
+
+PEA SOUP.
+
+Soak one pint of split peas in water for twelve hours; drain off the
+water, put the peas into a saucepan with three pints cold water,
+one-half pound bacon, two sprigs of dried mint, a bay leaf, some
+parsley, an onion stuck with one or two cloves, some whole pepper, and
+salt to taste.
+
+Let the whole boil three hours, then pass the purée through a hair
+sieve; make it hot again and serve with dice of bread fried in
+butter.--_Mrs. A._
+
+
+GREEN PEA SOUP.
+
+Boil one quart peas in two quarts water, and two thin slices bacon.
+When done mash through a colander; then put back in the same water,
+throwing away the slices of bacon. Season with pepper, salt, spoonful
+butter rolled in flour.
+
+Boil well again. Toast some bread and cut in slices, and put in the
+tureen when the soup is served. The hulls of green peas will answer;
+boil them well with a few peas, then season as above and boil. Two
+hours will be enough to boil green pea soup.--_Mrs. W._
+
+
+_Green Pea Soup._
+
+Boil half a peck of peas in one and a half gallons water, till
+perfectly done. Take out, mash and strain through a colander, then
+pour a little of the water well boiled over them, to separate the pulp
+from the hull. Return it to the water they were boiled in; chop up one
+large or two small onions; fry them in smallest quantity of lard, not
+to brown them. Add this with chopped thyme, parsley, pepper and salt.
+
+Just before taking off the fire stir in one tablespoonful butter. If
+the soup is too thin, cream a little butter with flour to
+thicken.--_Mrs. I._
+
+
+POTATO SOUP.
+
+Mash potatoes, pour on them one teacup cream, one large spoonful
+butter.
+
+Pour boiling water on them till you have the desired quantity. Boil
+until it thickens; season with salt, parsley, and pepper to your
+taste.--_Mrs. R. E._
+
+
+_Potato Soup._
+
+Pour two quarts water on six or seven large peeled potatoes, adding
+two or three slices of middling; boil thoroughly done. Take them out,
+mash the potatoes well and return all to the same water, together
+with pepper, salt, one spoonful butter, and one quart milk, as for
+chicken soup.--_Mrs. W._
+
+
+
+
+OYSTERS AND OTHER SHELL FISH.
+
+
+STEWED OYSTERS.
+
+Put butter, salt and pepper in a stew-pan, and put the oysters to the
+butter and stew until perfectly done.--_Mrs. D._
+
+
+_Stewed Oysters._
+
+Take one-quarter pound nice butter, put it in a pan and melt, then
+pepper and salt, add a small piece of cheese. When it is all melted
+add one pint of oyster liquor, and boil; when hot, strain and put back
+in pan, then add oysters and boil five minutes.--_Mr. K. N._
+
+
+_Stewed Oysters._
+
+     Pour into a stew-pan ½ gallon oysters.
+     2 tablespoonfuls pepper vinegar.
+     1 teaspoonful black pepper.
+     1 teaspoonful salt.
+
+Let them simmer until the oysters are plump; take them out with a fork
+and drop them into a tureen, on a handful of crackers and three
+heaping tablespoonfuls fresh butter.
+
+Pour one pint milk to the liquor, let it boil up and strain it on the
+oysters. Rinse out the stew-pan and pour the oysters, liquor, etc.,
+back into it, and set it on the fire. When it comes to a boil, serve.
+
+This method deprives the oysters of the bits of shell.--_Mrs S. T._
+
+
+_To Stew Oysters._
+
+Put into the kettle one pint liquor, one-half pound butter, and
+pepper.
+
+Let it boil, then put in the oysters, after draining them in a
+colander. They will be done as soon as they boil up, or when they curl
+right well. When ready to take up, add half teacup cracker crumbs and
+a little salt in the stew.--_Mrs. P. W._
+
+
+_To Stew Oysters._
+
+Put into a shallow stew-pan the oysters. As soon as the gills begin to
+open pour off all the liquor. Continue to cook them, stirring all the
+time until done. The liquor that was poured off must be thickened with
+a good lump of butter rubbed up with flour, and seasoned with pepper
+and salt, and poured boiling-hot onto the oysters.
+
+The advantage of this way of cooking is that the oysters become large
+and plump.--_Mrs. Dr. E. R._
+
+
+_To Cook Oysters._
+
+     ½ gallon oysters.
+     1 quart fresh milk.
+     ½ pound butter.
+     1 tablespoonful flour.
+     1 teaspoonful salt.
+     1 teaspoonful pepper.
+     1 egg.
+
+Rub the egg and flour together and thin with a little of the milk. Mix
+the oysters, pepper and salt, and let them come to a boil; then add
+the milk, and when this boils add the egg and flour with the butter.
+Let the whole boil three minutes.--_Miss N. S. L._
+
+
+SCALLOPED OYSTERS.
+
+Do not drain the liquor from the oysters, but fork them out of it as
+you use them; in that way as much liquor as you require adheres to
+them. Use stale bread, and do not crumb it too fine, or it will be
+clammy.
+
+     ½ teacupful cream.
+     2 great spoonfuls butter.
+     Salt and pepper.
+
+Oysters part with a great deal of moisture in cooking, and if the
+mixture is too wet it is not as good; it should be rather dry when
+done. Cover the bottom of a well-buttered dish with a layer of very
+dry bread crumbs, dust over a little salt and pepper, and stick little
+bits of butter all over the crumbs; then, with a spoon, moisten it
+with cream. Next, place a layer of oysters, alternating with bread
+crumbs, until the dish is filled, finishing with butter and cream;
+invert a plate over it to keep in the flavor. Bake three-quarters of
+an hour, or until the juice bubbles to the top. Remove the plate, and
+brown on the upper shelf of the oven for two or three minutes
+only.--_Mrs. R._
+
+
+_Scalloped Oysters._
+
+Those who are fond of oysters prepared in this way will find them much
+more delicate when cooked entirely by reflected heat. Have your tinner
+make you an old-fashioned "tin-kitchen" with _sloping_ sides. Take
+small oblong dishes, such as are in general use at hotels, fill them
+with alternate layers of oysters and rolled crackers, and lay lumps of
+fresh butter liberally on top of each dish. Arrange them in the
+"kitchen," set the open dish in front of a bright fire or very warm
+grate, and in fifteen or twenty minutes you will find the oysters
+delicious.--_Mrs. D. P._
+
+
+_Scalloped Oysters._
+
+Put on the oysters with just enough liquor to keep from burning, and
+parboil slightly. Season the rest of the liquor as for stewed oysters
+with butter, pepper, salt, and a little flour, and boil until done.
+Put the parboiled oysters in a baking-dish, with a piece of butter
+and a grated cracker or stale bread and pepper, and pour as much of
+the gravy as the dish will hold. Put a little of the grated cracker on
+top, and set it in the oven to brown.--_Mrs. W._
+
+
+_Oysters Scalloped in the Shell._
+
+Open the shells, setting aside for use the deepest ones. Have ready
+some melted butter, not hot, seasoned with minced parsley and pepper.
+
+Roll each oyster in this, letting it drip as little as may be, and lay
+in the shell, which should be arranged in a baking-pan.
+
+Add to each a little lemon juice, sift bread crumbs over it, and bake
+in a quick oven till done. Serve in the shells.--_Mrs. S._
+
+
+_Scalloped Oysters._
+
+Put in the scallop shells as many oysters as each will hold. Season
+with butter, salt and pepper; a few bread crumbs.
+
+Cook until well done; add a piece of butter just before they are
+served.--_Mrs. R. L. O._
+
+
+DEVILLED OYSTERS.
+
+Put a layer of raw oysters in a pan, and then a layer of breadcrumbs,
+black and red pepper, salt, butter, mustard, and a little vinegar
+mixed together.
+
+Put alternate layers of each until full, and then bake.--_Mrs. Duke._
+
+
+_Devilled Oysters._
+
+Drain one quart oysters; chop thoroughly and season with cayenne
+pepper, lemon-juice, salt, and yolks of two hard-boiled eggs, and
+yolks of two raw eggs beaten and stirred in; one-half as much bread
+crumbs as you have oysters, and one large tablespoonful butter.
+
+Have ready one dozen deep shells, nicely cleaned, and fill them with
+the oysters; sprinkle with bread crumbs, and bake in a few
+minutes.--_Mrs. H. S._
+
+
+_To Cook Oysters._
+
+Put into a baking-bowl a layer of cracker-crumbs, pepper, and butter.
+If the butter is salty do not use any salt. Then a layer of oysters,
+after they have been drained from their liquor; do this alternately
+till the dish is full. Be sure and put the cracker crumbs at the top
+of the dish, and bits of butter, also pepper: this makes it brown
+nicely. Set it in a hot oven; as soon as browned it will be ready for
+the table.--_Mrs. P. W._
+
+
+FRIED OYSTERS.
+
+Take each oyster separately and put salt and pepper on them; then roll
+them in equal portions of meal and flour. Fry them in hot lard until a
+light brown.--_Mrs. D._
+
+
+OYSTER FRITTERS.
+
+Beat two eggs very light; then stir in two tablespoonfuls cream or
+milk, three tablespoonfuls sifted flour, a pinch of salt; dip the
+oysters in this and fry them in hot lard.--_Mrs. B._
+
+
+_Oyster Fritters._
+
+Wipe the oysters dry. Beat 6 eggs light, and stir into them:
+
+     6 tablespoonfuls flour.
+     1½ pint rich milk.
+
+Beat to smooth batter. Have in a pan some butter and lard; when it
+begins to froth, put a small ladleful of the batter, with an oyster in
+the middle, into it to fry. If too thin, add flour; if too thick,
+milk.--_Mrs. R._
+
+
+TO FRY OYSTERS.
+
+Drain the oysters through a sieve; sprinkle a little salt and pepper
+over them. Dip each oyster into meal. Have the pan hot, and drop in an
+equal portion of lard and butter; when boiling, put in the oysters and
+fry. Do not let them stand, but serve hot.--_Mrs. E._
+
+
+FRIED OYSTERS.
+
+Drain the oysters through a sieve. Beat up two or three eggs. Have
+ready some grated bread crumbs. Sprinkle some salt and a little pepper
+over the oysters; then dip each oyster into the egg and bread crumbs.
+Have the pan hot and clean; put equal portions of butter and lard into
+the pan. Be careful to keep the fat of oysters from burning.--_Mrs.
+R._
+
+
+_To Fry Oysters._
+
+Wash them and dry them on a clean napkin; dip in beaten egg and
+pounded crackers sifted, and let them lie several hours before frying,
+and they will not shrink.--_Mrs. P._
+
+
+_To Fry Oysters._
+
+Drain the oysters dry. Three eggs beaten, and grated crackers. Dip the
+oyster first in the egg and then in the crackers; do this twice.
+Grease the pan with butter or lard. Add pepper and salt to taste, and
+fry.--_Mrs. P. W._
+
+
+_Clam or Oyster Fritters._
+
+Chop up the clam very fine (when of oysters, leave them whole); put
+them in a batter and fry them.--_Mrs. D._
+
+
+BROILED OYSTERS.
+
+Select the largest oysters, examining each one, to see that no
+particle of shell adheres to it. Dry with a nice linen cloth; then
+pepper and salt them, and sift over a little finely-powdered cracker.
+Place them on an oyster gridiron over a quick fire. As soon as plump,
+dip each one in a cup of melted fresh butter; lay on a hot dish
+garnished with scraped horseradish and parsley, and serve.--_Mrs. S.
+T._
+
+
+STEAMED OYSTERS.
+
+Wash shell oysters perfectly clean; lay them on a steamer, so the
+juice will not escape from the shells when opened. It is best to lay
+the upper shells down. Cover the lid of the steamer with a coarse
+towel and press closely on. Set this over a pot of water boiling hard.
+In from twenty minutes to half an hour, the shells will have opened.
+Have ready a hot dish, on which lay the oysters; sprinkle over them a
+little salt and pepper with a bit of fresh butter on each oyster.
+Serve immediately.--_Mrs. S. T._
+
+
+TO ROAST OYSTERS.
+
+Wash and wipe one peck large shell oysters. Put in a hot oven, taking
+care to put the upper shell downward, so the juice will not escape. As
+soon as the shells open, lay on a hot dish and serve with horseradish
+or pepper-sauce, after sprinkling on them a little salt, and putting a
+bit of fresh butter on each oyster.--_Mrs. S. T._
+
+
+PICKLED OYSTERS.
+
+     1 gallon oysters.
+     1 tablespoonful salt.
+     1   "           unground black pepper.
+     1   "           allspice.
+     6 blades mace.
+     1 small piece cayenne pepper.
+
+Pick oysters out from the juice with a fork; stew until gills are
+opened well, then lay on flat dishes until cold; put in a jar, and
+cover with equal parts of stewed juice and vinegar. Let stand two
+days.--_Mrs. R. R._
+
+
+_Pickled Oysters._
+
+Take two hundred oysters of largest size, rinse them in their own
+liquor and put them in a stew-pan. Strain the liquor to them, let them
+come to a boil, and _no more_. Take them out of the liquor; have ready
+one quart or more of pure cider vinegar, with which boil whole pepper,
+a little salt, mace, cloves, and nutmeg.
+
+When it is cool, pour over the oysters. Before serving add a few raw
+cranberries and thin slices of lemon.--_Mrs. S. T._
+
+
+_Pickled Oysters._
+
+Take one gallon oysters and cook them in their own liquor till nearly
+done. Then skim out the oysters and add to the liquor one teaspoonful
+whole black pepper, one teaspoonful allspice, one teaspoonful mace, a
+little red pepper and half a pint of strong vinegar.
+
+Let it boil a few minutes and then pour over the oysters. When nearly
+cool, slice in them a large fresh lemon.--_Mrs. Col. A. F._
+
+
+OYSTER PIE.
+
+Stew the oysters, not entirely done, with butter, pepper and one
+tablespoonful pepper-sauce, and salt. Make a paste of one pound flour
+and one-half pound butter. Line the dish and put in the oysters, grate
+bread crumbs over top, and bake.--_Mrs. T._
+
+
+_Oyster Pie._
+
+Put a paste in a deep dish. Wash the oysters, drain and put them in
+the dish, seasoning with butter, pepper, salt, and a little mace, if
+liked; then put in a layer of grated cracker. When the dish is full,
+cover with paste and slips of paste laid across; then bake.--_Mrs.
+W----._
+
+
+OYSTER PÂTÉS.
+
+Stew some large oysters with a little nutmeg, a few cloves, some yolk
+of egg boiled hard and grated, a little butter and as much liquor from
+the oysters as will cover them. When stewed a few minutes, take them
+out of the pan to cool. Have shells of puff paste, previously baked in
+patty pans, and lay two or three oysters in each.--_Mrs. D._
+
+
+OYSTER SHORT CAKE.
+
+     1 quart flour.
+     3 teaspoonfuls baking powder.
+     1 tablespoonful butter.
+     A pinch of salt.
+     Enough sweet milk to moisten well.
+
+Roll about one inch thick and bake on tin pie plates quickly. While it
+is baking, take one quart oysters and one-half cup water and put on
+the stove; then take one-half cup milk, and one-half cup butter mixed
+with one tablespoonful flour, and a little salt or pepper; add all
+together and boil up once.
+
+When the cakes are done, split them open and spread the oysters
+between them, and some on the top. Put the oysters that are left in a
+gravy-dish and replenish when needed.--_Mrs. K._
+
+
+OYSTER SAUSAGE.
+
+Chop one pint oysters, with one-quarter pound veal, and one-quarter
+pound suet.
+
+Mix with bread crumbs, and pound all in a mortar. Season with salt and
+pepper, adding an egg, well beaten.
+
+Make into cakes like pork sausage.--_Mrs. E._
+
+
+RAW OYSTERS.
+
+Take each oyster separately on a fork and drain from the liquor. Place
+on the table in an oyster tureen or salad bowl; have near a pile of
+small oblong dishes; scraped horseradish, pepper sauce, and
+Worcestershire sauce, etc., so that after being helped, each guest may
+season to taste.
+
+When oysters are transported some distance, it is well to boil the
+liquor from which they have been taken and pour over them: this makes
+them plump and prevents them from being slimy.--_Mrs. S. T._
+
+
+TO KEEP OYSTERS ALIVE AND FATTEN.
+
+Mix one pint of salt with thirty pints of water. Put the oysters in a
+tub that will not leak, with their mouths upwards and feed them with
+the above, by dipping in a broom and frequently passing over their
+mouths. It is said that they will fatten still more by mixing fine
+meal with the water.--_Mrs. R----._
+
+
+TO COOK CRABS.
+
+Take live crabs and put them in cool water, let them remain for half
+an hour. Then put them in a vessel, pour boiling water on them
+sufficient to cover them; boil ten minutes. Take them off and wipe
+them clean, first removing the dead men, and proceed to remove the
+meat. Take the upper shell, clean it. Season the meat with pepper,
+salt, mustard, and plenty of butter; put all in the shell again and
+bake half an hour.--_Mrs. K. Norfolk._
+
+
+CRAB STEW.
+
+One peck live crabs, steam twenty minutes, bone and pick the claws and
+bodies. Stew with one pint milk or cream, the flesh and eggs of the
+crabs, fifteen minutes. Flavor with salt and cayenne pepper.--_Mrs. R.
+L. O._
+
+
+DEVILLED CRAB.
+
+After crabs are picked, season with mustard, pepper, salt, and catsup
+to taste. Add olive oil or butter.
+
+Cover with bread crumbs moistened with milk and lumps of butter (put a
+little milk in the crab also). Bake in the shells or in a pan.--_Miss
+E. W._
+
+
+DEVILLED CRABS.
+
+To the flesh of one dozen crabs boiled fifteen minutes and picked free
+from shell, add:
+
+     3 tablespoonfuls of stale bread crumbs.
+     ½ wine glass of cream.
+     Yolks of 3 eggs.
+     A little chopped parsley.
+     1 tablespoonful butter.
+     Salt and pepper to the taste.
+
+Put them in the shell and bake in a quick oven.--_Mrs. M. E. L. W._
+
+
+SOFT CRABS.
+
+Turn up the ends of the shells and take out the dead man's fingers and
+take off the flap, and cut out the sand-bag; lay them in cold water
+until ready to fry. Then dust flour over them, a little salt, and fry
+them in hot lard.--_Mrs. D._
+
+
+DEVILLED CRABS.
+
+After the crabs are boiled, pick them up fine and add one third the
+quantity of crab, in cracker dust or bread crumbs, mustard, red and
+black pepper, salt, and butter. Return them to the top shells, and
+bake.--_Mrs. D._
+
+
+TO DEVIL HARD CRABS.
+
+Take them while alive, put them in very little water and steam them
+till perfectly done and brown, set them away till cold, take all out
+of the shell. Mix with eggs, bread crumbs, butter, and pepper. Either
+put back in the _top_ shell and bake, or bake in pans.--_Mrs. J. C._
+
+
+LOBSTER CURRY.
+
+Put the meat of a large lobster into a stewpan with one blade of mace.
+
+     1 large cup of meat stock, or gravy.
+     1 tablespoonful corn starch, mixed smooth, with a little milk or
+       cream.
+     Add salt.
+     1 small piece of butter.
+     1 dessertspoonful curry powder.
+     Juice of one lemon.
+
+Simmer for an hour and serve hot.--_Mrs. C._
+
+
+TURTLE OR TERRAPIN STEW.
+
+After they are well cleaned, parboil the meat, then pick it to pieces.
+Season highly with pepper, salt, cayenne pepper, hard-boiled egg,
+spices, lemon, and champagne or other wine.
+
+Stew until well done.
+
+
+STEWED TURTLE.
+
+Make a stew of the turtle and add all the ingredients used in the
+turtle-soup, except wine and lemons.--_Mrs. D._
+
+
+TERRAPIN.
+
+First cut up the head and put it in the pot to boil with the shell on;
+when done enough to remove the under shell, take it up and pick to
+pieces. Clean the top shell well; add a few crackers, onions, parsley,
+allspice, black pepper, butter, and wine.
+
+Return it to the shell, put sliced lemon on and bake it.--_Mrs. D._
+
+
+TURTLE OR TERRAPIN STEAKS.
+
+Cut the turtle or terrapin in thin slices; broil or fry them with
+pepper, salt, and butter.
+
+
+TURTLE OR TERRAPIN IN BATTER.
+
+Smother the steaks in an egg-batter. Season with pepper, salt, butter,
+and with a little bread crumbs; fry or broil.
+
+
+TO COOK TURTLES.
+
+Drop four turtles into boiling water, and boil one hour; then take
+them out and remove the skin from the legs and feet, and replace them
+in fresh boiling water, where they should continue to boil one and
+one-half hour and then be taken out to cool. When cold, clean them
+thoroughly, removing the round liver which contains the gall. Cut them
+into small bits and place them in a stewpan, adding pepper, salt, the
+eggs that are found within, one quart water, one-half pound butter,
+and two tablespoonfuls flour mixed with a little cold water. Stir the
+flour and water well into the other ingredients, and stew about twenty
+minutes. As you remove them from the fire, pour in one-half pint
+Madeira wine.--_Mrs. A. D._
+
+
+
+
+FISH.
+
+
+In selecting fish, notice if the flesh is firm and hard, the eyes full
+and prominent, the scales bright, the fins stiff, and the gills red,
+as all these indications denote their being fresh. Wash the fish, rub
+it with salt and pepper, and lay it on a dish, or hang it up till
+ready to cook. Never keep it lying in water, either in preparing it
+for cooking, or in trying to keep it till the next day.
+
+In boiling fish, put it in boiling water, and simmer very slowly. It
+will require an hour to boil a large fish, and about twenty minutes
+for a small one. Every housekeeper should have a fish-kettle for fish.
+
+Be careful to have boiling-hot lard in the frying-pan when you go to
+fry fish. First rub salt and pepper and flour or meal on the fish,
+then keep it well covered while frying, as you should do to every
+thing that is being fried. Doing this will enable you to fry the fish
+(or other article of food) a pretty amber color, while at the same
+time it will be perfectly done.
+
+Always have a tin sheet for lifting boiled fish and for turning
+broiled fish. Before broiling, rub with pepper and salt, and then
+grease with fresh butter. Lay the fish on a gridiron well greased with
+sweet lard and lay the tin sheet over it. When you wish to turn, take
+the gridiron from the fire, holding the tin sheet on top the fish.
+Hold them together, then lay them on a table with the tin sheet down
+and the gridiron uppermost. Carefully raise the gridiron, leaving the
+fish lying unbroken on the tin sheet. The cook may now easily slide
+the fish on the gridiron, put it again on the fire and brown the other
+side, putting the tin sheet back on top of it. Every thing should be
+covered while being broiled. When done, lay it on a dish and pour over
+it melted butter in which has been stirred pepper, salt, and minced
+parsley. If devilled fish is desired, add to this dressing, one
+tablespoonful pepper vinegar, one of celery vinegar, one of walnut
+catsup, one of made mustard, one wine-glassful of acid fruit jelly. In
+making sauces for fish, never use the water in which the fish has been
+boiled.
+
+Full directions for stewing fish are to be found in the subsequent
+pages.
+
+
+FISH À LA CRÊME.
+
+Boil a firm fish, remove the bones, pick it to pieces. Mix one pint
+cream or milk with two tablespoonfuls flour, one onion, one-half pound
+butter (or less), and salt.
+
+Set it on the fire and stir until it is as thick as custard. Fill a
+baking-dish alternately with fish, cracker, and cream. Bake for thirty
+minutes, use four crackers.--_Mrs. W. C. R._
+
+
+HALIBUT.
+
+Boil one pound halibut, then chop it very fine and add eight eggs well
+beaten; pepper and salt to taste, then one cup butter.
+
+Put it in a stewpan and cook until the eggs are done sufficiently.
+Serve very hot on toast.--_Miss F. N._
+
+
+_Halibut._
+
+Halibut should be cut in slices of four pounds each. If to be boiled,
+cover with salt water, and skim often; drain off and serve with butter
+sauce.
+
+If baked or fried, garnish with horseradish and serve with melted
+butter.
+
+
+FISH CHOWDER.
+
+Fry a few slices of salt pork, cut the fish in small pieces, pare and
+slice the potatoes, add a little onion chopped fine.
+
+Place all in layers in the kettle; season with salt and pepper. Stew
+over a slow fire thirty minutes.
+
+
+CAT-FISH CHOWDER.
+
+To be made of New River cat-fish.
+
+Wash the fish in warm water, put it on in just water enough to cover
+it, boil until tender or until the bones will slip out; take out the
+largest bones, chop up the fish, put it in a stewpan with a pint of
+water, a large lump of butter.
+
+1 cup of cream, pepper and not much salt.
+
+1 onion, one teaspoonful mustard, one-half teacupful walnut catsup.
+
+Stew until quite thick, garnish with sliced lemon and serve
+hot.--_Mrs. P. W._
+
+
+CAT-FISH CHOWDER OR HOG-FISH.
+
+Take two cat-fish, skin, and boil till thoroughly done; pick very fine
+and add:
+
+     2 good sized onions.
+     ¼ pound butter.
+     1 tablespoonful salt.
+     1 tablespoonful pepper.
+     2 tablespoonfuls Worcestershire sauce.
+
+Add a little celery or celery-seed, a little thyme, a little parsley.
+
+Pour over all about one quart of boiling water and cook fast about
+half an hour.--_Miss F. N._
+
+
+FISH CHOWDER.
+
+Take any large fish, and cut in thin slices, lay some slices of fat
+bacon at the bottom of the pot and then a layer of fish, onions,
+cracker dust, red and black pepper, salt, and butter.
+
+Then more layers, until you have used all the fish. Cover the whole
+with water and cook until well done.--_Mrs. D._
+
+
+BOILED SHEEP'S-HEAD.
+
+Clean the fish and boil well done. Serve hot with butter and egg
+sauce.
+
+
+TO BAKE A SHEEP'S-HEAD.
+
+Put two tablespoonfuls butter and two tablespoonfuls lard in a
+skillet; also, with that, two tablespoonfuls flour, a little parsley,
+one pint boiling water, a little wine, catsup, salt, and cayenne
+pepper. Boil a few minutes; then take four eggs, half a pint cream or
+butter; beat well together. Lay the fish in a large deep dish, pour
+gravy from skillet over it; spread butter over top of fish. The bottom
+of the oven to be quite hot, top slow.--_Miss E. W._
+
+
+BOILED SHEEP'S-HEAD OR ROCK.
+
+Lay the fish in a fish boiler, in a cloth, to prevent breaking. Throw
+into the water a handful parsley, and when the fish is done, lay some
+sprigs on it in the dish.--_Mrs. D._
+
+
+BAKED SHEEP'S-HEAD.
+
+Put the fish in a pan and cover with water; put a little parsley,
+onions, and fat bacon, chopped up together, black pepper and salt, in
+the fish and over it, and when nearly done, beat up one egg and a
+little flour, and pour over it to thicken the gravy. Rock or shad may
+be cooked the same way.--_Mrs. D._
+
+
+_Baked Sheep's-head._
+
+When ready for cooking, salt and pepper well, gash the sides in three
+or four places. Cut four onions very fine, to which add one pint bread
+crumbs, fat meat minced very fine, as it suits better than lard,
+cayenne pepper, thyme, a little salt, and the yolks of two eggs, all
+mashed together, with which stuff the fish inside and gashes on the
+outside. Then sprinkle over with flour and black pepper; put into a
+large pan with one quart cold water. Bake two hours, slowly. Serve
+with or without sauce, according to taste.--_Miss F. N._
+
+
+BOILED ROCK-FISH.
+
+Clean the fish nicely, rub well with salt and pepper. Put into a large
+deep pan, that it may lie at full length; cover with cold water,
+adding salt and pepper. Boil steadily for three-quarters of an hour;
+dish and serve with melted butter and sauce or catsup.--_Miss F. N._
+
+
+_Boiled Rock-fish._
+
+Clean nicely and hang it up; do not lay it in water, but wash it when
+ready for cooking. Put on in boiling water, seasoning with salt to
+taste. It takes two hours to boil, if large. Serve with egg sauce, and
+send to the table in a napkin to keep hot.--_Mrs. W._
+
+
+TO STEW ROCK-FISH.
+
+Take a rock, clean and season with parsley, sweet marjoram, onions,
+one-half pint water, salt to taste, one pint Port wine, one-half pound
+butter, and a little flour. Put them in a dish, and set in a stewpan.
+One hour is sufficient for cooking.--_Mrs. J. T._
+
+
+BAKED ROCK.
+
+Boil the fish and take out the bones. Season with cream, butter,
+pepper, and salt, and grated bread crumbs over the top. Bake slightly
+in a flat dish or scollop shells.--_Mrs. R._
+
+
+TO PICKLE ROCK.
+
+Cut a rock-fish into pieces and put in a kettle with sufficient water
+to cover it. Put in a handful of salt, some white pepper, one
+tablespoonful allspice, a few cloves and mace.
+
+When the fish is nearly done, add a quart of vinegar. In putting away,
+use as much liquor as will cover it.--_Mrs. J. W. S._
+
+
+BAKED SHAD.
+
+Open the shad down the back, wash well and salt it; wipe dry and rub
+inside and out with a little cayenne pepper. Prepare a stuffing of
+bread, seasoned with pepper, salt, thyme, or parsley, celery-seed, a
+little chopped onion, piece of butter, size of a walnut.
+
+Tie up the fish and put in a baking pan with one pint water (to a good
+sized fish) and butter, size of a hen's egg. Sprinkle with flour,
+baste well and bake slowly an hour and a half.--_Mrs. J. H. F._
+
+
+TO FRY SHAD.
+
+Clean and hang in a cool place. When ready to use wash thoroughly, cut
+up and sprinkle lightly with flour, pepper, salt, and fry with
+lard.--_Mrs. R----._
+
+
+TO ROAST SHAD.
+
+Fill the inside with forcemeat, sew it up and tie it on a board, not
+pine, cover with bread crumbs, a little salt, and pepper, and place
+before the fire. When done one side, turn it; when sufficiently done,
+pull out the thread; dish and serve with drawn butter and
+parsley.--_Mrs. D._
+
+
+TO BROIL SHAD.
+
+Clean, wash, and split the shad, and wipe it dry.
+
+Sprinkle with pepper and salt, and place it over a clear, slow fire,
+with the skin down so as to retain the juice; put on a clean gridiron,
+rubbed with lard. Turn it when nearly done; take up, and season with a
+generous piece of butter, salt, and pepper to taste.--_Mrs. S._
+
+
+POTTED SHAD.
+
+Cut the fish as for frying; pack in a stone jar with layers of mixed
+spices, seasoning with salt; after the jar is filled, pour vinegar
+over; cover tightly with a cloth. Put the jar in a large pot of water
+and boil until the fish is thoroughly done.
+
+A nice relish for tea.--_Mrs. C. L. T._
+
+
+TO BARBECUE A SHAD.
+
+Split the back of the fish, pepper and salt it, and put on the
+gridiron with the skin down.
+
+Baste the upper side of the fish with butter; brown a little piece of
+butter with a small quantity of flour, and when brown add pepper,
+salt, and a little water.
+
+Dish in a tureen.--_Mrs. J. W. S._
+
+
+SCOLLOPED STURGEON.
+
+Four pounds sturgeon, boiled; when cold, pick to pieces and then wash
+and squeeze out the water. Make a mayonnaise dressing, using celery,
+cayenne pepper instead of black pepper, and salt. Serve on white
+lettuce leaves.--_Mrs. R. R._
+
+
+STURGEON CUTLET.
+
+Remove all the fat from the fish; cut it into steak pieces. Beat up
+the yolks of eggs enough to moisten the pieces well; dip them into the
+beaten egg. Have ready a dish of grated bread crumbs (stale bread is
+best), then roll them in the bread crumbs and pepper them well.
+
+Prepare a vessel of melted lard, have it boiling hot, but not burnt;
+lay in the pieces of fish and cover with a lid. Turn them over as
+they brown and remove the lid when they are nearly done.--_Mrs. Dr. P.
+C._
+
+
+STURGEON OR DRUM.
+
+Slice it like beefsteak, and roll in a thin egg batter, and fry in hot
+lard.
+
+Chopped parsley and black pepper may be added, if liked.--_Mrs. D.,
+Suffolk._
+
+
+BAKED STURGEON.
+
+Wash the skin _well_, put in a pan and bake for three-quarters of an
+hour. Then take it out on a dish; pierce it with a knife in several
+places. Make a stuffing of pot-meat, bread crumbs, onions, parsley,
+thyme, pepper, and salt, all chopped well together. Stuff the holes
+with the mixture and put the rest in the gravy; return to the pan and
+bake until done.--_Mrs. D._
+
+
+TO FRY PERCH.
+
+Sprinkle with salt and dredge with flour; after a while dredge with
+flour the other side. When the lard boils hard, skim it well and put
+in the fish. Serve hot.--_Mrs. W._
+
+
+TO FRY TROUT.
+
+Split the fish down the back, insert a thin slice of fat pork. Squeeze
+lemon juice over it and fry brown.--_Mrs. J. I., La._
+
+
+BOILED COD-FISH.
+
+Boil over a slow fire and skim frequently. Season with salt. Garnish
+with parsley and rings of hard boiled eggs, and serve with butter and
+egg-sauce.
+
+
+COD-FISH BALLS.
+
+One-fourth fish, to three-fourths potatoes, eggs enough to moisten.
+Season with pepper and salt, and fry brown.
+
+
+NANTUCKET COD-FISH.
+
+Cut the thick part out of a firm, white dried codfish, and soak it
+over night, then cut into very small pieces and parboil for a few
+minutes, changing the water until the fish remains but slightly
+salted. Drain off the water, leaving the fish in the saucepan. Pour
+over a little more milk than will cover it; when it becomes heated,
+add a little butter and pepper, thicken with flour stirred smooth in
+milk. Stir constantly for a few minutes.
+
+
+TO DRESS SALT COD-FISH.
+
+Take one-third of a large fish; soak it from three to four hours;
+next, boiling it till thoroughly done, pick the meat fine, taking out
+all the bones. Then add:
+
+     3 hard-boiled eggs, chopped fine.
+     3 to 4 Irish potatoes, boiled and mashed.
+
+Mix all well together in a stewpan, with--
+
+     1 teacup of hot water.
+     Salt and mustard to the taste.
+
+Boil half an hour, and add a liberal supply of butter just before
+serving. If preferred, the salt and mustard need not be put in until
+during the cooking.--_Mrs. A. C._
+
+
+BOILED MACKEREL.
+
+Well wash the fish, put it into nearly boiling water with one
+tablespoonful salt in it; boil up quickly, then let it simmer gently
+for a quarter of an hour, and if the fish be very large, a few minutes
+longer. Serve in a hot dish.--_Mrs. B._
+
+
+TO BROIL MACKEREL.
+
+If the mackerel is fresh, after it is nicely scaled and cleaned, dry
+it; pepper and salt and broil it on a gridiron; baste it with fresh
+butter. After it is broiled, put it on a hot dish, pour melted butter
+over it, and serve. If the fish is salt, pour boiling water over it,
+soak it several hours; butter and pepper, and broil; serve in the same
+way as the fresh.--_Mrs. R._
+
+
+TO COOK SALT MACKEREL.
+
+Soak the fish over night in fresh water. In the morning drain off the
+water and place on a gridiron to broil, dressing with hot
+butter.--_Mrs. T._
+
+
+BAKED SALMON.
+
+When washed and dried, sprinkle over pepper and salt. Have ready in a
+baking-pan a small grating; lay the fish on this, with bits of butter
+over it; set in a hot oven, basting often and freely with butter. When
+nicely browned, butter a sheet of white paper and lay over it, to
+prevent its getting too dry; when done and tender, place on a hot
+dish. Add to the gravy one teacupful milk, one tablespoonful pepper
+vinegar, pepper, salt, and a mashed Irish potato smoothly mixed in;
+boil, and pour over the fish. Sift over all browned cracker. Garnish
+with bleached tops of celery and curled parsley alternately.--_Mrs.
+T._
+
+
+BOILED SALMON.
+
+After the fish has been cleaned and washed, dry it and sew it up in a
+cloth; lay it in a fish-kettle, cover with warm water, and simmer
+until done and tender. Meanwhile have ready in a saucepan one pint
+cream, two tablespoonfuls fresh butter, salt, pepper, minced parsley,
+and thyme; let it boil up once, not too quickly. Take the fish from
+the kettle, carefully unwrap it, lay it for a moment on a folded
+napkin to dry. Have ready a hot dish, lay the fish on it carefully,
+without breaking it, pour over the cream. Slice some hard-boiled eggs,
+and lay over the fish alternately with sliced lemon. Border the edges
+of the dish with curled parsley.--_Mrs. S. T._
+
+
+SALMON STEAK.
+
+When well dried, pepper and salt, sift over powdered cracker, and lay
+upon a gridiron, which has been first greased with butter or lard,
+over hot coals. As soon as the side next to the fire is brown, turn it
+by carefully slipping under it a batter-cake turner and holding the
+fish on it with the other hand, lest it should break. When both sides
+are of a light brown, lay in a hot dish; pepper and salt again; pour
+over melted butter; place the cover on, and serve.--_Mrs. T._
+
+
+PICKLED SALMON.
+
+Soak the salmon twenty-four hours, changing the water. Put it in
+boiling water, with a little vinegar. When done and cold, boil your
+vinegar with spice and pour on the fish.--_Mrs. A. P._
+
+
+GERMAN FISH STEW.
+
+Put the fish in a kettle to boil. Stew together in a saucepan one
+onion chopped fine and a wine-glass of sweet oil; when well done, pour
+them in with the fish. Then mix yolks of three eggs, juice of two
+lemons strained, one tablespoonful sifted flour. Beat these well
+together, and pour upon the fish when nearly done. Then add ginger,
+pepper, and salt to taste; stew three or four minutes, after mixing
+all the ingredients. Oysters may be cooked by the same receipt, only
+substituting one quart oysters for the fish.--_Mrs. A. D._
+
+
+
+
+GAME.
+
+
+HAUNCH OF VENISON.
+
+Rub the venison over with pepper, salt, and butter. Repeat the
+rubbing. After it has been put in the oven, put in as much cold water
+as will prevent burning and draw the gravy. Stick five or six cloves
+in different parts of the venison. Add enough water to make sufficient
+gravy. Just before dinner, put in a glass of red wine and a lump of
+butter rolled in flour, and let it stew a little longer.--_Mrs. T._
+
+
+VENISON HAUNCH.
+
+Prepare the venison as you would mutton.
+
+Put in a baking-pan, lard with a little bacon, add a pint of water, a
+gill of red wine, salt, and a little cayenne pepper. Bake quickly, and
+serve with or without gravy.
+
+
+STEWED VENISON.
+
+Cut in tolerably thick slices. Put in an oven with two spoonfuls of
+water and a piece of lard. Cook till nearly done, then pour off the
+gravy and baste it well with a large spoonful of butter, pepper, and
+salt.
+
+
+_Stewed Venison._
+
+Slice cold venison in a chafing dish and add--
+
+     A cup of water.
+     A small teacup of red wine.
+     A small teacup of currant jelly.
+     A tablespoonful of butter.
+     A teaspoonful of made mustard.
+     A little yellow pickle.
+     A little chopped celery.
+     A little mushroom catsup.
+     Salt and cayenne pepper to the taste.
+
+The same receipt will answer for cold mutton.--_Mrs. R. L. O._
+
+
+TO BARBECUE SQUIRREL.
+
+Put some slices of fat bacon in an oven. Lay the squirrels on them and
+lay two slices of bacon on the top. Put them in the oven and let them
+cook until done. Lay them on a dish and set near the fire. Take out
+the bacon, sprinkle one spoonful of flour in the gravy and let it
+brown. Then pour in one teacup of water, one tablespoonful of butter,
+and some tomato or walnut catsup. Let it cool, and then pour it over
+the squirrel.
+
+
+ROAST RABBIT.
+
+Stew the rabbit. After boiling the haslet and liver, stew them with
+parsley, thyme, celery-seed, butter, salt, and pepper, for gravy. Soak
+a piece of loaf bread, a short time, in water. Mix with it the yolk of
+an egg and some butter, for stuffing; then soak it in milk and cream.
+Sprinkle the inside of the rabbit with salt and pepper, fill it with
+the above dressing, sew it up, and roast or bake quickly.--_Mrs. B._
+
+
+BARBECUED RABBIT.
+
+Lay the rabbit in salt and water half an hour, scald with boiling
+water, wipe dry, grease with butter, and sprinkle with pepper and a
+little salt. Lay it on the gridiron, turning often so that it may cook
+through and through, without becoming hard and dry. When brown, lay on
+a hot dish, butter plentifully on both sides, and add a little salt
+and pepper. Set in the oven, while preparing four teaspoonfuls of
+vinegar, one of made mustard, and one of currant jelly or brown sugar.
+Pour this over the rabbit, rubbing it in, then pour over the gravy and
+serve hot.--_Mrs. T._
+
+
+STEWED RABBIT.
+
+Cut up the rabbit and wash it. Put it in a stewpan and season it with
+salt and pepper. Pour in half a pint of water, and when this has
+nearly stewed away, add half a pint of Port wine, two or three blades
+of mace, and a tablespoonful of flour, mixed with a quarter of a pound
+of butter. Let it stew gently till quite tender, and then serve
+hot.--_Mrs. C. C._
+
+
+_Stewed Rabbit._
+
+Cut a rabbit into eight pieces. After soaking in salt and water, put
+it in a stewpan, with a slice of pork or bacon, and with more than
+enough water to cover it. When nearly done, take out the pieces,
+strain the water in which they have boiled, and return all to the
+stewpan, with a teacup of milk, a little pepper, salt, chopped onion
+and parsley. After this boils up, stir in a heaping tablespoonful of
+butter, in which a tablespoonful of flour has been rubbed. Let it boil
+up once more; then serve in a covered dish, with four hard-boiled eggs
+sliced over it, and grated bread crumbs. The same receipt will answer
+for squirrel.--_Mrs. T._
+
+
+WILD TURKEY.
+
+If the turkey is old, after it is dressed wash it inside thoroughly
+with soda and water. Rinse it and plunge it into a pot of boiling
+water for five minutes. Make a stuffing of bits of pork, beef, or any
+other cold meat, plenty of chopped celery, stewed giblets, hard-boiled
+eggs, pounded cracker, pepper, and salt, and a heaping spoonful of
+butter. Work this well and fill the turkey. With another large
+spoonful of butter grease the bird, and then sprinkle salt and pepper
+over it. Lay in a pan, with a pint of stock or broth in which any kind
+of meat has been boiled. Place in a hot oven. When it begins to brown,
+dredge with flour and baste, turning often, so that each part may be
+equally browned. Put a buttered sheet of paper over the breast, to
+prevent dryness. When thoroughly done, lay on a dish, brown some
+crackers, pound and sift over it, and serve with celery or oyster
+sauce.--_Mrs. T._
+
+
+_A Simpler Way to Prepare Wild Turkey._
+
+Prepare the turkey as usual, rub the inside with salt and cayenne
+pepper, and put in the baking-pan, with water enough to make gravy.
+Cut up the gizzard and liver with a lump of butter and a spoonful of
+cream. Mix with the gravy and serve hot.
+
+
+_To Roast Wild Fowl in a Stove._
+
+Put them on a rack above a pan, so that the gravy will drip through.
+This makes them as delicate as if roasted on a spit. If roasted in a
+pan, they will be exceedingly greasy and have the _stovey_ taste to
+which so many persons object.--_Mrs. J. W. S._
+
+
+WILD GOOSE.
+
+After the goose is dressed, soak it several hours in salt and water.
+Put a small onion inside and plunge it into boiling water for twenty
+minutes. Stuff with chopped celery, chopped eggs, mashed potatoes,
+bits of fat pork or other cold meat; a little butter; raw turnip
+grated; a tablespoonful of pepper vinegar; a little chopped onion;
+pepper and salt to the taste.
+
+A teacup of stock or broth must be put in the pan with the fowl.
+Butter it, dredge with flour, and baste often. Pin a buttered paper
+over the breast to prevent its becoming hard. Serve with mushroom or
+celery sauce, or, for a simpler taste, serve merely with its own
+gravy.--_Mrs. T._
+
+
+_Wild Goose._
+
+Put a small onion inside, a slice of pork, pepper, salt, and a
+spoonful of red wine.
+
+Lay in a pan with water enough to make gravy. Dredge with flour, and
+baste with butter frequently. Cook quickly and serve with gravy made
+as for wild turkey.
+
+
+WILD DUCK.
+
+When the duck is ready dressed, put in it a small onion, pepper, salt,
+and a spoonful of red wine. Lay in a pan with water enough to make the
+gravy. Cook in fifteen or twenty minutes, if the fire is brisk. Serve
+with gravy made as for wild turkey.
+
+Canvas-back ducks are cooked in the same way, only you leave on their
+heads and do not use onion with them.--_Mrs. R. L. O._
+
+
+_To Cook Wild Duck for Breakfast._
+
+Split open in the back, put in a pan with a little water, butter,
+pepper and salt, and cook till tender. Baste with flour. If for
+dinner, cook whole.--_Mrs. J. L. C._
+
+
+TO BROIL PARTRIDGES.
+
+Place them in salt and water, an hour or two before broiling. When
+taken out, wipe them dry, and rub them all over with fresh butter,
+pepper and salt. First broil the under or split side on the gridiron,
+over bright, clear coals, turning until the upper side is of a fine,
+light brown. It must be cooked principally from the under side. When
+done, rub well again with fresh butter and if not ready to serve them
+immediately, put them in a large shallow tin bucket, cover it and set
+it over a pot or kettle of boiling water, which will keep them hot
+without making them hard or dry and will give time for the many "last
+things" to be done before serving a meal. When served, sift over them
+powdered cracker, first browned.--_Mrs. T._
+
+
+TO ROAST PARTRIDGES.
+
+Clean the birds as for stuffing. Rub with butter, salt and pepper. Put
+in sheets of letter paper and allow to cook in this way.--_Mrs. W. C._
+
+
+TO COOK PARTRIDGES AND PHEASANTS.
+
+Place them in a steamer, over a pot of boiling water, till tender.
+
+Have ready a saucepan of large fresh oysters, scalded just enough to
+make them plump and seasoned with pepper-sauce, butter, and a little
+salt. Rub the cavity of the birds with salt and pepper, fill with
+oysters and sew up. Broil till a light brown. Place on a hot dish and
+sift over them browned cracker. Add a large tablespoonful of butter
+and one of pounded cracker to the oyster liquor. Boil it up once and
+pour into the dish, but not over the birds.--_Mrs. T._
+
+
+TO BROIL PIGEONS.
+
+Pigeons may be broiled the same as chickens, only cover the breast
+with slices of bacon. When nearly done, remove the bacon, dredge with
+flour and baste with butter. They will be done in half an hour.
+
+
+STEWED PIGEONS.
+
+The pigeons must be seasoned with pepper, salt, cloves, mace and sweet
+herbs. Wrap the seasoning up in a piece of butter and put it in the
+pigeon. Then tie up the neck and vest and half roast the pigeons. Then
+put them in a stewpan with a quart of good gravy, a little white wine,
+some pickled mushrooms, a few peppercorns, three or four blades of
+mace, a bit of lemon peel, a bit of onion and a bunch of sweet herbs.
+Stew until done, then thicken with butter and yolks of eggs. Garnish
+with lemon.
+
+
+PIGEON PIE.
+
+Take six young pigeons. After they are drawn, trussed, and singed,
+stuff them with the chopped livers mixed with parsley, salt, pepper,
+and a small piece of butter. Cover the bottom of the dish with rather
+small pieces of beef. On the beef, place a thin layer of chopped
+parsley and mushrooms, seasoned with pepper and salt. Over this place
+the pigeons, between each putting the yolk of a hard-boiled egg. Add
+some brown sauce or gravy. Cover with puff paste and bake the pie for
+an hour and a half.--_Mrs. C. C._
+
+
+TO DRESS REED BIRDS.
+
+Pick open and carefully wash one dozen or more birds. Place them
+between the folds of a towel, and with a rolling-pin mash the bones
+quite flat. Season with salt and a little cayenne and black pepper.
+Either fry or broil on a gridiron made for broiling oysters. This must
+be done over a clear fire. When done, season, put a lump of butter on
+each bird and serve hot.--_Mrs. A. M. D._
+
+
+TO COOK SORA, ORTOLANS, AND OTHER SMALL BIRDS.
+
+Prepare as you would a chicken for roasting. Lay in a pan and pour
+boiling water over them or, if convenient, steam them. Scald a few
+large fresh oysters till just plump, season them with cayenne pepper,
+salt and butter. Pour into the cavity of each bird a few drops of
+pepper-sauce and then put a large oyster in each. Broil a short time,
+frequently turning that they may not become dry. If not ready to serve
+them as soon as they are done, lay in a tin bucket, butter them and
+sprinkle them again with black pepper, cover the bucket and set it
+over boiling water till wanted. When laid in the dish, sift browned
+cracker over the birds, and pour gravy into the dish.--_Mrs. T._
+
+
+_To Cook Sora, Ortolans, and Other Small Birds._
+
+After they are split open in the back and dressed, lay them in weak
+salt and water for a short time. Then lay them on a board and roll
+with a rolling-pin to flatten the breastbone. Put butter, pepper, and
+salt on them. Lay them on a gridiron and broil slowly. When just done,
+add more butter and pepper, lay in a flat tin bucket, which set over a
+vessel of boiling water to keep the birds hot, juicy, and tender till
+wanted.--_Mrs. T._
+
+
+SORA, ORTOLANS, ROBINS, AND OTHER SMALL BIRDS.
+
+They should be carefully cleaned, buttered, sprinkled with pepper and
+salt, and broiled. When they are served, butter them again. If you
+like, serve each bird on a piece of toast, and pour over them a sauce
+of red wine, mushroom catsup, salt, cayenne pepper, and celery.
+
+
+
+
+MEATS.
+
+
+All meats are better in winter for being kept several weeks, and it is
+well, in summer, to keep them as long as you can without danger of
+their being tainted. If it is not in your power to keep meat in an
+ice-house, in summer, keep it in a cool dark cellar, wrapped around
+with wet cloths, on top of which lay boughs of elderberry. The
+evaporation from the cloth will keep the meat cool and the elderberry
+will keep off insects.
+
+If you should unfortunately be obliged to use stale meat or poultry,
+rub it in and out with soda, before washing it. Tough meats and
+poultry are rendered more tender by putting a little vinegar or a few
+slices of lemon in the water in which they are boiled. The use of an
+acid will save time and fuel in cooking them and will render them more
+tender and digestible.
+
+If possible, keep the meat so clean that it will not be necessary to
+wash it, as water extracts the juices. When it is frozen, lay it in
+cold water to thaw, and then cook quickly, to prevent its losing its
+moisture and sweetness.
+
+In roasting or boiling, use but little salt at first, as it hardens
+meat to do otherwise. In roasting, baste frequently, to prevent the
+meat from hardening on the outside, and try to preserve the juices. If
+possible, roast the meat on a spit before a large, open fire, after
+using salt, pepper, butter or lard, and dredging with flour. Where an
+open fire-place cannot be obtained, however, the meat may be well
+roasted in a stove or range. Mutton, pork, shote and veal should be
+well done, but beef should be cooked rare.
+
+In boiling, put on salt meat in cold water, but fresh meat in hot.
+Remember also that salt meat requires more water and a longer time to
+cook than fresh. Boil slowly, removing the scum that rises when it
+begins to simmer. Keep a tea-kettle of boiling water at hand to
+replenish the water in the pot, as it boils away. Do not let the meat
+boil too hard or too long, as this will toughen it and extract the
+juices. Add salt to fresh meat, just before it is done.
+
+Lardering beef, veal, and poultry is a great improvement, keeping it
+moist whilst cooking and adding richness to the flavor. Lardering
+consists in introducing slips of clear fat bacon or salt pork, into
+the surface of meat, by means of a pin, sharp at one end and cleft
+into four divisions at the other. This pin may be obtained at any
+hardware store.
+
+As the housekeeper is sometimes hurried in preparing a dish, it will
+save time and trouble for her to keep on hand a bottle of
+meat-flavoring compounded of the following ingredients.
+
+     2 chopped onions.
+     3 pods of red pepper (chopped).
+     2 tablespoonfuls brown sugar.
+     1 tablespoonful celery seed.
+     1 tablespoonful ground mustard.
+     1 teaspoonful turmeric.
+     1 teaspoonful black pepper.
+     1 teaspoonful salt.
+
+Put all in a quart bottle and fill it up with cider vinegar. A
+tablespoonful of this mixed in a stew, steak, or gravy, will impart
+not only a fine flavor, but a rich color. Keeping this mixture on hand
+will obviate the necessity of the housekeeper looking through various
+spice boxes and packages to get together the requisite ingredients for
+flavoring, and will thus save her time and trouble.
+
+
+HOW TO SELECT MEATS.
+
+Good and wholesome meat should be neither of a pale rosy or pink
+color, nor of a deep purple. The first denotes the diseased condition,
+the last proves the animal has died a natural death. Good meat has
+more of a marble look, in consequence of the branching of the veins
+which surround the adipose cells. The fat, especially of the inner
+organs, is always firm and suety and never moist, while in general the
+fat from diseased cattle is flabby and watery and more often resembles
+jelly or boiled parchment. Wholesome meat will always show itself firm
+and elastic to the touch, and exhibit no dampness, while bad meat will
+appear soft and moist, in fact, often more wet, so that the liquid
+substance runs out of the blood when pressed hard. Good meat has very
+little smell and diffuses a certain medicinal odor. This can be
+distinctly proved by cutting the meat through with a knife and
+smelling the blade or pouring water over it. Lastly, bad meat has the
+peculiarity that it shrinks considerably in the boiling, wholesome
+meat rather swells and does not lose an ounce in weight.
+
+
+OBSERVATIONS ON PORK, CURING BACON, ETC.
+
+Hogs weighing from 150 to 200 pounds are the most suitable size for
+family use. They should not exceed twelve months in age, as they are
+much more tender from being young. They should be well kept and should
+be corn-fed several weeks before being killed. After being properly
+dressed, they should hang long enough to get rid of the animal heat.
+When they are ready to be cut up, they should be divided into nine
+principal parts, two hams, two shoulders, two middlings, the head or
+face, jowl and chine. The hog is laid on its back to be cut up. The
+head is cut off just below the ears, then it is split down on each
+side of the backbone, which is the chine. This is divided into three
+pieces, the upper portion being a choice piece to be eaten cold. The
+fat portion may be cut off to make lard. Each half should then first
+have the leaf fat taken out, which is done by cutting the thin skin
+between it and the ribs, when it is easily pulled out. Just under
+this, the next thing to be removed is the mousepiece or tenderloin,
+lying along the edge, from which the backbone was removed, commencing
+at the point of the ham. This is considered the most delicate part and
+is used to make the nicest sausage. Just under this tenderloin are
+some short ribs about three inches long, running up from the point of
+the ham which are known as the griskin. This is removed by a sharp
+knife being run under it, taking care to cut it smooth and not too
+thick. When broiled, it is as nice as a partridge.
+
+The ribs are next taken out of the shoulder and middling, though some
+persons prefer leaving them in the middling. In this case seven should
+be taken from the shoulder, by a sharp knife cutting close to the
+ribs, which make a delicious broil. Then cut off the ham as near the
+bone as possible, in a half circle. The shoulder is then cut square
+across just behind the leg. The feet are then chopped off with a sharp
+axe or cleaver. From the shoulder, they should be cut off leaving a
+stump of about two inches. From the ham, they should be cut off at the
+joint, as smoothly as possible, and then you may proceed to salt the
+meat.
+
+In order to impart redness to the hams, rub on each a teaspoonful of
+pulverized saltpetre before salting. If the weather is very cold, warm
+the salt before applying it. First rub the skin side well with salt
+and then the fleshy side, using for the purpose a shoe-sole or leather
+glove. No more salt should be used than a sufficiency to preserve the
+meat, as an excess hardens the meat. A bushel of salt is sufficient
+for a thousand pounds of meat. For the chine and ribs a very light
+sprinkling of salt will suffice.
+
+The meat as salted should be packed with the skin side down, where it
+should remain from four to six weeks, according to the weather. If the
+weather is mild, four weeks will answer. Should the weather be very
+cold and the pork in an exposed place, it will freeze, and the salt,
+failing to penetrate the meat, will be apt to injure it.
+
+After it has taken salt sufficiently, the old Virginia mode is to
+break the bulk, shake off the salt, rub the joint pieces (hams and
+shoulders) with good, green-wood ashes (hickory preferred). Then
+rebulk it and let it remain two weeks longer, when it should be hung
+up with the joints down and the other pieces may be hung up for
+smoking at the same time. It is not necessary that the smoke-house
+should be very tight, but it is important that the pork should not be
+very close to the fire.
+
+A smothered fire made of small billets of wood or chips (hickory
+preferred), or of corn cobs, should be made up three times a day till
+the middle of March or first of April, when the joint pieces should be
+taken down and packed in hickory or other green-wood ashes, as in
+salt, where they will remain all the summer without danger of bugs
+interfering with them.
+
+This recipe has been obtained from an old Virginia family, famous for
+their skill in this department of housekeeping. This mode of curing
+makes the best bacon in the world, far superior to what are generally
+called Virginia cured hams.
+
+Shoat (which I must explain to the uninitiated is a term applied in
+the South to a young pig past the age when it may be cooked whole)
+should be kept up and fattened on buttermilk, several weeks before
+being killed, as this makes the flesh extremely delicate. It is best
+killed when between two and three months old. It should then be
+divided into four quarters. It is more delicate and wholesome eaten
+cold.
+
+
+PORK STEAK.
+
+Remove the skin, beat without breaking into holes; scald with boiling
+water, wipe dry and broil. When brown lay in a hob dish. Sprinkle over
+pepper, salt, a little sage, chopped onion, and parsley; then butter
+profusely.
+
+Grate over all hard biscuit or crackers that have been browned and
+serve.--_Mrs. S. T._
+
+
+SPARE-RIBS.
+
+Pork chop and pork cutlet may be cooked in the same way, omitting the
+onion if not liked.--_Mrs. T._
+
+
+PORK SPARE-RIB.
+
+With stuffing of sage and onions, roasted spare-rib, done over the
+potatoes, affords a good substitute for goose.
+
+
+SPARE-RIBS.
+
+Always parboil spare-ribs: then broil with pepper and salt; cut in
+pieces three or four bones each.--_Mrs. W._
+
+
+_Spare-Ribs._
+
+Cut them into pieces of two or three ribs each; put them into a
+covered stewpan and boil or stew until perfectly done. Just before you
+take them out, add salt, pepper, and minced parsley.
+
+Put on the cover and simmer until well seasoned.
+
+Take them out of the pan, drain and dry them. For one moment let them
+scorch on a gridiron over a bed of hot coals; lay on a hot dish;
+butter each one; pepper added; sift over browned cracker and
+serve.--_Mrs. S. T._
+
+
+TO COOK SPARE-RIBS AND GRISKIN OR SHORT-RIBS.
+
+Put them on in a small quantity of water and boil for fifteen or
+twenty minutes. Gash them with a knife; sprinkle with pepper and put
+them on a hot gridiron as near the fire as possible; broil quickly,
+but not too brown. Have some butter melted and pour over the meat and
+shut it up in the dish. These are good for breakfast.--_Mrs. P. W._
+
+
+TO COOK BACKBONE OR CHINE.
+
+Cut the chine in three pieces; the large end must be about a foot
+long, the remainder cut in half. Put it in a pot of water and boil for
+two hours; then put it in a pan, baste and set it in the stove to
+brown. Peel some Irish potatoes and put them in the pot; boil till
+done, mash them up and season with pepper, a little salt, and some of
+the gravy dripping out of the chine while baking; spread them in the
+dish, then lay the chine on top. The largest piece is generally put
+aside to eat cold, and is very nice. Turnips are good, cooked in the
+same way as potatoes, with the chine.
+
+The chine and ham of a hog are nice, corned like beef.--_Mrs. P. W._
+
+
+BACKBONE PIE.
+
+Take the smallest end of the backbone, cut in pieces two or three
+inches long; put in water and boil until done. Make nice rich pastry
+as for chicken pie; line the sides of a baking dish with the pastry,
+put in the bones, adding some water in which they were boiled; also
+salt, butter, and pepper to taste, with bits of pastry.
+
+Cover top of baking-dish with pastry; put in stove and brown
+nicely.--_Mrs. G. B._
+
+
+TO COOK A HAM OF PORK.
+
+Wash off the salt and put it in a pot of water; boil from four to six
+hours, according to size. Do not take off the skin, as it preserves
+the juice and is much better cold. It is also nice to slice and broil
+with pepper and butter over it.--_Mrs. P. W._
+
+
+LEG OF PORK STUFFED.
+
+Make deep incisions in the meat parallel to the bone, trim it so as to
+leave the skin longer than the flesh; then boil some potatoes, and
+when they are done, mash them with a piece of butter, cayenne pepper
+and salt, an onion finely chopped, and a little rubbed sage.
+
+With this dressing fill the incisions, draw the skin down and skewer
+it over to keep the dressing from falling out. Season the outside of
+the meat with salt, cayenne pepper and sage.
+
+Roast it slowly; when done, pour the gravy in a pan, skim off the fat
+and add some browned flour wet in a little cold water, and boil up
+once.
+
+Serve with apple or cranberry sauce.--_Mrs. A. M. D._
+
+
+TO DRESS CHINE.
+
+Rub the large end with salt and saltpetre, and it will keep some time,
+or you may boil it fresh. Cut the bones of the other end apart,
+sprinkle with flour and a little salt: add one teacup of water, and
+stew.
+
+It will make two large dishes.--_Mrs. W._
+
+
+ROAST CHINE.
+
+Chine should always be parboiled and stewed before roasting, to take
+away the gross taste which the melted fat frying from it gives. After
+this lay in the pan with one pint water in which it was boiled, from
+which all the fat has been skimmed. Put in this several whole leaves
+of sage, to be removed before serving--just to get the flavor; minced
+onion, and parsley.
+
+Baste and brown quickly that it may not dry.
+
+This is only stewed chine browned.--_Mrs. S. T._
+
+
+PORK ROYAL.
+
+Take a piece of shoulder of fresh pork, fill with grated bread and the
+crust soaked, pepper, salt, onion, sage and thyme: a bit of butter and
+lard. Place in a pan with some water; when about half done, place
+around it some large apples; when done, place your pork on a dish,
+with the apples round it; put flour and water on your pan, flour
+browned, some thyme and sage; boil, strain through a very small
+colander over your pork and apples.
+
+
+SEASONING FOR SAUSAGE.
+
+     18 pounds meat.
+     9 pounds back fat.
+     2 ounces sage.
+     4 ounces black pepper.
+     12 ounces salt.--_Mrs. J. P._
+
+
+EXCELLENT RECIPE FOR SAUSAGE.
+
+     12 pounds of the lean of the chine.
+     6 pounds " " fat.
+     5 tablespoonfuls salt.
+     6     "     sage.
+     2     "     thyme.
+     5     "     pepper.
+     3     "     sweet marjoram.
+
+Mix well together.--_Mrs. S. M._
+
+
+SAUSAGE MEAT.
+
+     25 pounds lean pieces cut from the shoulder and tenderloin.
+     15 pounds fat from the back of the chine.
+     1 pound salt; a half pound of black pepper.
+     4 ounces allspice.
+     1 ounce sage.
+
+Cut the fat in small pieces and then chop it; chop the lean very fine:
+mix all together, kneading in the seasoning. Press it down in small
+pots and pour melted lard over the top.--_Mrs. J. D._
+
+
+SWEETBREAD OF HOG.
+
+This nice morsel is between the maw and ruffle piece inside of the
+hog. Put them in soak for a day; parboil them and then gash them and
+stew them in pepper, butter, one teacup of milk and a little vinegar.
+
+Or they are very nice fried or broiled.--_Mrs. P. W._
+
+
+SOUSE CHEESE.
+
+Lay the meat in cold water as cut from the hog. Let it stand three or
+four days, shifting the water each day. Scrape it and let it stand a
+day or two longer, changing the water often, and if it should turn
+warm, pour a little salt in the water. The oftener it is scraped, the
+whiter will be the souse. Boil in plenty of water to cover it,
+replenishing when needed. When tender enough, put it in milk-warm
+water, and when cold in salt water. Boil the head until the bones will
+almost fall out. Clean one dozen or more ears and boil also; while
+hot, chop very fine, and season with pepper and salt.
+
+Put in a mold or bowl with a weight on top. The feet may be soused
+whole, or cut up with the head and ears; but it is not so nice. Clean
+them by dipping in boiling water and scraping; do not hold them to the
+fire to singe off the hair. One head and one dozen ears will make a
+good-sized cheese.--_Mrs. W._
+
+
+TO MAKE SOUSE FROM HOG'S FEET.
+
+As soon as the hog is cleaned, cut off the feet and throw them in a
+tub of cold water with a handful of salt; let them remain covered in
+water until you are ready to clean them, which should be done as soon
+as possible, as they will be much whiter. To get the hoof off, put the
+feet in hot water (not above the hoof); as soon as they get hot
+enough, slip a knife between the foot and hoof, and slip it off; then
+scrape the foot nicely, and throw into a tub of clear water; do this
+for several days. When you have scraped and changed the water for a
+week, then wash them clean and put them on to boil. First put them in
+a clean pot with a thin gruel made of corn meal; boil until half done.
+Wash them off, and put on in clear hot water, and boil till done, then
+take them up and throw them into a firkin of clean salt and water;
+keep closely covered to prevent them from molding. They are now ready
+to fry, which should be done by splitting the foot in half and fried
+in egg batter.--_Mrs. P. W._
+
+
+TO CURE LARD.
+
+As soon as it is taken from the hog, cut in small pieces, wash clean,
+press out the water, and put in the pot to boil, with one gallon of
+water to a vessel holding four gallons. Boil briskly until nearly
+done, or until the cracklins begin to brown, then cook slowly to
+prevent burning. The cracklins should be of a light brown and crisp,
+and will sink to the bottom when done. This is Leaf Lard.
+
+The fat off of the backbone is also very nice, done in the same way,
+and does not require soaking, unless bloody. The fat from the entrails
+can also be made into nice lard by soaking for a day or two in fresh
+water, changing it frequently, and throwing a handful of salt in the
+tub of water to draw out the blood and impurities. When ready to
+render, wash in warm water twice and boil in more water than you do
+for leaf lard. The cracklins will not become crisp, but remain soft,
+and will sink to the bottom; they are used for making soap.
+
+
+VIRGINIA MODE OF CURING HAMS.
+
+Put one teaspoonful saltpetre on the fleshy side of each ham. Salt
+_not too heavily_ for five weeks; if the weather is freezing cold, six
+weeks; then brush the hams well, and rub them with hickory ashes; let
+them lie for one week, then hang and smoke them for six weeks with
+green hickory chips. After brushing, pack them in hickory ashes in a
+bulk.--_Mrs. P. C. M._
+
+
+TO CURE BACON.
+
+Pack the meat in salt and allow it to remain five weeks. Then take the
+hams up, wash off, and wipe dry. Have some sacks made of about
+seven-eighths shirting, large enough to hold the hams and tie above
+the hock. Make a pot of sizing of equal portions of flour and corn
+meal, boil until thick, and dip each sack until the outside is well
+coated with sizing. Put the hams in bags, and tie tight with a strong
+twine and hang by the same in the smoke-house.
+
+
+CURING BACON.
+
+One peck salt to five hundred pounds pork. To five gallons water:
+
+     4 pounds salt.
+     1 pound sugar.
+     1 pint molasses.
+     1 teaspoonful saltpetre.
+
+Mix, and after sprinkling the fleshy side of the ham with the salt,
+pack in a tight barrel. Hams first, then shoulders, middlings. Pour
+over the brine; leave the meat in brine from four to seven
+weeks.--_Mrs. Dr. J._
+
+
+FOR CURING HAMS.
+
+For five hundred pounds hams.
+
+     1 peck and 1½ gallons fine Liverpool salt.
+     1¾ pounds saltpetre.
+     1 quart hickory ashes well sifted.
+     1 quart molasses.
+     2 teacups cayenne pepper.
+     1 teacup black pepper.
+
+Mix these ingredients well together in a large tub, rub it into each
+ham with a brick, or something rough to get it in well. Pack in a
+tight, clean tub and weigh down. Let the hams remain six weeks; then
+take them out and rub each one on the fleshy side with one
+tablespoonful black pepper to avoid skippers. Hang in the meat house,
+and smoke with green hickory for from ten to twelve hours a day for
+six weeks, not suffering the wood to blaze. On the 1st of April, take
+them down and pack in any coal ashes or pine ashes well slaked. Strong
+ashes will rot into the meat.--_Mrs. R. M._
+
+
+AN IMPROVEMENT TO HAMS.
+
+Sometimes very good bacon is found to be of a bad color when cooked.
+This may be remedied by keeping it in ashes (hickory is best) for a
+few weeks before using. Must then be hung up, with ashes adhering,
+until needed. This also prevents skippers.--_Mrs. S. T._
+
+
+TO BOIL A HAM WEIGHING TEN POUNDS.
+
+Let it soak for twenty-four hours, changing the water two or three
+times. Boil it slowly eight or ten hours: when done, put it into a
+dish, as nearly as possible the shape of a ham, taking care first to
+take out the bone--turn the rind down. When cold, turn it out into a
+large dish, garnish with jelly and ornamental paper. Serve with the
+rind on. To be eaten cold.--_Mrs. W. C. R._
+
+
+TO BOIL HAM.
+
+Put in the water one pint vinegar, a bay leaf, a little thyme, and
+parsley.
+
+Boil slowly for two hours, if it weighs ten pounds; then bake. Soak
+all hams twenty-four hours before cooking.--_Mrs. M._
+
+
+_To Boil Ham._
+
+The day before you wish to boil a ham, scrape, wash and wipe it dry,
+and put it in the sun. At night put it into water and soak till next
+morning. Then lay it with the skin down in a boiler of cold water, and
+boil slowly for five hours. If the ham is large, boil six hours. When
+perfectly done and tender, set the boiler aside, with the ham and
+liquor undisturbed, until cold. Then take off the skin, sprinkle black
+pepper over thickly, and sift over crackers first browned and pounded;
+for special occasions, place at equal distances over the ham, scraped
+horseradish in lozenge shape, and edged with curled parsley. This mode
+keeps the ham juicy.--_Mrs. S. T._
+
+
+BAKED HAM.
+
+First of all, soak an old ham overnight, having first washed and
+scraped it. Next morning put in a boiler of milk-warm water with the
+skin side down. Boil slowly for four or five hours, according to size,
+and if a very large ham, six hours. When done, set aside the boiler
+with the ham and liquor in it, to remain until cold, when the skin
+must be taken off, and it must be trimmed of a nice shape. Sprinkle
+over two tablespoonfuls black pepper. Lay the ham on a grating or
+twist in the baking-pan, in which pour a pint of water, and set it in
+a hot oven. This mode prevents the frying so disagreeable to the
+taste. After the ham is heated through, and the pepper strikes in,
+sift over cracker; return to the oven and brown, then decorate with
+scraped horseradish and parsley, and serve.--_Mrs. S. T._
+
+
+BAKED HAM OR TONGUES.
+
+Boil the ham and grate some powdered cracker thickly over it; first
+rubbing it with beaten yolk of egg. Bake with butter. Lay slices of
+currant jelly around the tongue, and garnish the ham with
+parsley.--_Mrs. R._
+
+
+_Baked Ham._
+
+Most persons boil ham, but it is much better if baked properly. Soak
+it for an hour in clean water and wipe dry; next spread it all over
+with a thin batter, put it into a deep dish with sticks under it to
+keep it out of the gravy. When it is fully done, take off the skin and
+batter crusted upon the flesh side and set it away to cool.--_Mrs. B.
+J. B._
+
+
+STUFFED AND BAKED HAM.
+
+After your ham is boiled, take the skin off. Take pepper, allspice,
+cloves and mace, well pounded; add a little bread crumbs, and a little
+brown sugar; mix with a little butter and water.
+
+Gash your ham and take out plugs; fill in with the mixture. Rub the
+ham with an egg beaten, and grate on bread crumbs and white sugar.
+
+Put in the oven and brown.--_Mrs. D. R._
+
+
+TO STUFF FRESH CURED HAM.
+
+     Boil the ham.
+     Take one-half pound grated cracker or bread.
+     ½ pound butter.
+     1 teaspoonful spice.
+     1 teaspoonful cloves.
+     1 teaspoonful nutmeg.
+     1 teaspoonful ginger.
+     1 teaspoonful mace.
+     3 spoonfuls sugar.
+     Celery-seed or celery.
+     6 eggs, beaten light.
+     1 spoonful mustard.
+
+Mix all well together and moisten with cream, if too stiff. Whilst the
+ham is hot, make holes to the bone and fill with this mixture. Put in
+the stove to brown.
+
+
+SPICED HAM.
+
+Salt the hams for two days; put them in a keg and for each ham add:
+
+     ½ cup molasses.
+     1 tablespoonful spice.
+     1 tablespoonful black pepper.
+     A pinch of saltpetre.
+
+Let them stand four days, turning each day, then hang them up.--_Mrs.
+D. R._
+
+
+BROILED HAM.
+
+To have this dish in a perfection, ham must first be soaked, then
+boiled nearly done, and set aside to take slices from, as wanted. Cut
+rather thin, lay on a gridiron over hot coals; when hot through, lay
+on a dish, and pepper well. Pour over fresh butter melted, and serve.
+If a raw ham is used, the slices must be cut thicker, dropped in a pan
+of boiling water for a few minutes, then broiled as above.--_Mrs. S.
+T._
+
+
+FRIED HAM.
+
+The slices are always taken from a raw ham, but are most delicate when
+first simmered a short time: five minutes in a stewpan, dried with a
+clean cloth and put in a hot frying-pan, first removing the skin. The
+pan must be hot enough to scorch and brown both ham and gravy quickly.
+Lay the slices on a hot dish, pour into the gravy half a teacup new
+milk, pepper, and minced parsley; boil up and serve.--_Mrs. S. T._
+
+
+SHOULDER OF BACON.
+
+This piece is not used until cured or smoked, it is then boiled with
+cabbage or salad, as you would the middling. It is inferior to the ham
+or middling.--_Mrs. P. W._
+
+
+BACON AND GREENS.
+
+The middling is generally used for this purpose: cut a piece about a
+foot square, boil three hours.
+
+Take a good head of cabbage, cut, quarter, and wash clean; press the
+water out as dry as you can. Boil them one or two hours with half a
+pod of red pepper; put them on a dish and the middling on top. You can
+fry the cabbage next day, and make a savory dish, but it does not suit
+dyspeptics. The thin part of the middling is used for frying, and is
+called "breakfast bacon."--_Mrs. P. W._
+
+
+FRIED BACON.
+
+Dip the ham or slices of middling in bread crumbs. Put in a frying-pan
+with chopped parsley and pepper. Just before taking off the fire, pour
+to the gravy a cup of cream.--_Mrs. W._
+
+
+JOWL AND TURNIP SALAD.
+
+This is an old Virginia dish, and much used in the spring of the year.
+
+The jowl, which must have been well smoked, must be washed clean, and
+boiled for three hours. Put in the salad, and boil half an hour; if
+you boil too long, it will turn yellow. It is also good broiled for
+breakfast with pepper and butter over it.
+
+The jaw-bone should be removed before sending to the table; this is
+easily done by running a knife around the lip and under the tongue.
+The jowl and salad should always be served with fresh poached
+eggs.--_Mrs. P. W._
+
+
+PICKLED PORK EQUAL TO FRESH.
+
+Let the meat cool thoroughly; cut into pieces four to six inches wide,
+weigh them and pack them as tight as possible in a barrel, salting
+very slightly. Cover the meat with brine made as strong as possible.
+Pour off a gallon of brine and mix with it one tablespoonful saltpetre
+for every 100 pounds meat and return it to the barrel. Let it stand
+one month, then take out the meat, let it drain twelve hours. Put the
+brine in an iron kettle, and one quart treacle or two pounds sugar,
+and boil until perfectly clear. When it is cold, return the meat to
+the barrel and pour on the brine. Weight it down and keep it covered
+close, and you will have the sweetest meat you ever tasted.
+
+
+HOW TO COOK SALT PORK.
+
+Many people do not relish salt pork fried, but it is quite good to
+soak it in milk two or three hours, then roll in Indian meal and fry
+to a light brown. This makes a good dish with mashed turnips, or raw
+onions cut in vinegar; another way is to soak it over night in skimmed
+milk and bake like fresh pork; it is almost as good as fresh roast
+pork.
+
+
+HAM TOAST.
+
+Mince about one pint boiled lean ham.
+
+Add the yolks of three eggs well beaten, two tablespoonfuls cream, and
+a little cayenne pepper.
+
+Stir all on the fire until it thickens, and spread on hot toast with
+the crust cut off.--_Mrs. J. T. B._
+
+
+HAM TOAST.
+
+Chop very fine two spoonfuls of lean ham that has been cooked; take
+two spoonfuls veal gravy; a few bread crumbs.
+
+Put all together in a stewpan and heat it. Have ready a toast
+buttered, spread the above upon it, strew a few bread crumbs over it
+and brown it before the fire.--_Mrs. S._
+
+
+HAM RELISH.
+
+Cut a slice of dressed ham, season it highly with cayenne pepper and
+broil it brown; then spread mustard over it, squeeze on it a little
+lemon juice, and serve quickly.
+
+
+POTTED TONGUE OR HAM.
+
+Remove all skin, gristle, and outside parts from one pound of the lean
+of cold boiled tongue or ham.
+
+Pound it in a mortar to a smooth paste with either one-quarter pound
+of the fat, or with two ounces fresh butter. Season with cayenne,
+pounded mace and allspice.
+
+Press it well into pots and cover with clarified butter or fat.
+
+
+TO ROAST SHOAT.
+
+The hind-quarter is considered best. Cut off the foot, leaving the
+hock quite short. Wash well and put into boiling water; simmer until
+done, adding salt and pepper just before lifting from the kettle; salt
+put in sooner hardens and toughens. Place the meat in a baking-pan and
+score across, in the direction in which it is to be carved. Skim
+several ladlefuls from the top of the kettle and pour over; after this
+has dried off, sprinkle over a little salt and pepper, cover with an
+egg beaten stiff, sift over powdered cracker, and set to brown. Lay
+around sweet potatoes first parboiled, then cut in thick slices. Serve
+with minced parsley and thyme, both on the meat and in the
+gravy.--_Mrs. S. T._
+
+
+TO ROAST A FORE QUARTER OF SHOAT.
+
+Put it on in hot water, boil for half an hour; take it out, put in a
+pan, gash it across with a sharp knife, in diamond shapes, grease it
+with lard and dredge with flour, pepper and a little salt. Peel some
+good Irish potatoes, lay them around the pan and set in the stove to
+brown, basting frequently. This meat should be cooked done, as it is
+not good the least rare. Grate some bread crumbs over it and
+serve.--_Mrs. P. W._
+
+
+TO BARBECUE SHOAT.
+
+Lay the shoat in water till ready for use; if small, it will cook in
+an hour. Put in the oven with two spoonfuls of water, a piece of lard,
+and dredge with flour. When ready for use, pour in half a teacup of
+walnut catsup, and, if not fat, a piece of butter.
+
+
+SHOAT JOWL.
+
+The upper half of the head is what is generally used for what is
+called "The Pig's-head Stew." Another nice dish may be made of the
+under jaw or jowl by parboiling until the jaw-bone can be taken out;
+always adding pepper and salt just before it is done. When perfectly
+tender, score across; pepper and salt again, cover with beaten egg,
+then with cracker. Set in a pan with some of the water in which it was
+boiled. Put in a hot oven and brown.--_Mrs. S. T._
+
+
+ROAST PIG.
+
+When roasted whole, a pig should not be under four nor over six weeks
+old. In town, the butcher prepares for roasting, but it is well to
+know, in the country, how this may be done. As soon as the pig is
+killed, throw it into a tub of cold water, to make it tender; as soon
+as cold, take it by the hind leg, and plunge into scalding, not
+boiling water (as the last cooks the skin so that the hair can with
+difficulty be removed), shake it about until the hair can be removed
+by the handful. When all that is possible has been taken off in this
+way, rub from the tail up to the end of the nose with a coarse cloth.
+Take off the hoofs, scrape and wash the ears and nose until perfectly
+clean. The nicest way to dress it is to hang it by the hind legs, open
+and take out the entrails; wash well with water, with a little soda
+dissolved in it; rinse again and again, and leave hanging an hour.
+Wrap in a coarse cloth wrung out of cold water and lay on ice or in a
+cool cellar until next morning, when, if the weather is warm, it must
+be cooked. It should never be used the same day that it is killed.
+
+First prepare the stuffing of the liver, heart and haslets of the pig,
+stewed, seasoned, and chopped. Mix with these an equal quantity of
+boiled potatoes mashed; add a large spoonful of butter, with some
+hard-boiled eggs, parsley and thyme, chopped fine, pepper and salt.
+
+Scald the pig on the inside, dry it and rub with pepper and salt,
+fill and sew up. Bend the fore legs under the body, the hind legs
+forward, under the pig, and skewer to keep in position. Place in a
+large baking-pan, pour over one quart of boiling water. Have a lump of
+fresh butter tied up in a clean rag; rub it all over the pig, then
+sprinkle over pepper and salt, putting some in the pan with a bunch of
+herbs; invert over it a baking-pan while it simmers, and steam until
+entirely done. Underdone pork, shoat, or pig, is both unpalatable and
+unwholesome. Remove the pan, rub over with the butter and baste often.
+When of a fine brown, cover the edges of a large dish with a deep
+fringe of curled parsley; first sift over the pig powdered cracker,
+then place it, kneeling, in the green bed. Place in its mouth an
+orange or a red apple; and, if eaten hot, serve with the gravy in a
+tureen or sauce-boat. It is much nicer cold; served with little mounds
+of grated horseradish amongst the parsley.--_Mrs. S. T._
+
+
+TO STEW PIG'S HEAD AND JOWL.
+
+Clean the head and feet; take out the bone above the nose; cut off the
+ears, clean them nicely. Separate the jowl from the head; take care of
+the brains to add to the stew. Put the head, jowl, feet and part of
+the liver in water sufficient to keep well covered; boil until quite
+done. Split the feet to put on the dish; hash the head and liver; but
+do not spoil the jowl, which must be put in the middle of the dish and
+surrounded with the feet and hash. Put all of the hash, jowl and feet
+in the pot and season with a cup of cream, a lump of butter, pepper
+and salt, a tablespoonful walnut catsup, an onion chopped fine, a
+stalk of celery.
+
+A teaspoonful mustard improves it.
+
+Stew half an hour; thicken the gravy with grated bread.--_Mrs. P. W._
+
+
+SHOAT'S HEAD.
+
+Get a shoat's head and clean it nicely. Boil and chop in pieces.
+Season with:
+
+     2 tablespoonfuls tomato catsup.
+     2 tablespoonfuls walnut catsup.
+     2 cups water.
+     A little flour.
+     1 large spoonful butter.
+     Pepper and salt.
+
+Have two or three hard-boiled eggs, cut them in half and lay on the
+top of the head; set it in the oven to bake.
+
+Veal or mutton head, can be cooked in the same way, but are not so
+nice.--_Mrs. R._
+
+
+SHOAT'S HEAD, TO STEW.
+
+Clean the head and feet; and put them on to parboil with the liver.
+Then split up the head, through the nose, taking out the bones. Cut
+the meat from the feet and chop up with the liver, season this with
+pepper and salt.
+
+Lay the head open and fill it with this mince and the yolks of some
+hard-boiled eggs: if this does not fill the head, add some grated
+bread crumbs or crackers and butter.
+
+Sew up the head and bind it with thread; put it in the pot with the
+water it has been parboiled in and let it stew slowly. Take up the
+head, and add to the gravy a lump of butter, rolled in flour, some
+browning and some walnut catsup. Pour this over the head, which should
+be brown. If the shoat is not very small, use bread and butter instead
+of the liver.--_Mrs. R._
+
+
+TO HASH PIG'S HEAD.
+
+Take head, feet, and haslet of pig; boil them until done, then cut
+them up fine, taking out the bones.
+
+     Add black pepper, salt, a little sage.
+     2 onions chopped fine.
+     A little red pepper.
+     1 teaspoonful mace.
+     1 teaspoonful cloves.
+
+Put it back in the same vessel with liquor and cook till done, then
+thicken with a little flour. Add two hard-boiled eggs and one cup
+walnut catsup.--_Mrs. Dr. J._
+
+
+
+
+BEEF AND VEAL.
+
+
+In selecting beef, see that the flesh is firm and of a clear red, and
+the fat of a yellowish white. In buying a quarter of beef, it is
+better to have it cut up by the butcher, if you are living in town.
+The hind quarter is considered better, and sells higher than the fore
+quarter. If a roasting piece is desired, the sirloin from the hind
+quarter is usually preferred. It is not generally known, however, that
+the second cut of the rib-roast from the fore quarter is the finest
+roast from the beef.
+
+When the bone has been removed, and the meat skewered in the shape of
+a round, by the butcher, it is well to roast it on a spit before an
+open fire. If the latter cannot be obtained, however, plunge the beef
+for a moment in boiling water, then rub well with salt and pepper,
+dredge with flour, and place on a little grate or trivet which will
+readily go in a baking-pan. In this pour about a pint of the water in
+which the beef was scalded. Place it in a very hot oven, with an
+inverted tin plate on top of the roast. Remove this plate often to
+baste the meat. When nearly done, which will be in about two hours for
+a roast of six pounds, baste several times and bake a nice brown.
+Season the gravy with minced onion, parsley and thyme, add a little
+salt and pepper and a tablespoonful of the meat flavoring of which a
+receipt was given in the general directions about meat. Serve the
+gravy in a sauce-tureen, so that each person may choose whether to eat
+the beef with gravy or with the juice that escapes from the meat while
+it is being carved. The latter mixed with grated horseradish is
+preferred to gravy by some persons.
+
+Every portion of the beef, from head to feet, is useful and delicious
+when properly prepared.
+
+The rounds and rump pieces are generally used for beef _à la mode_.
+
+Fresh beef from the ribs, boiled with turnips, is considered a nice
+dish by some persons.
+
+For steak, nothing is so nice as tenderloin or porter-house steak. I
+take this occasion to protest against the unwholesome custom of frying
+steak in lard. When inconvenient to broil, it may be deliciously
+cooked by being first beaten till tender, then laid in a hot
+frying-pan, closely covered, and cooked without lard or butter, in its
+own juices. When scorched brown on both sides, but not hard, remove
+the pan from the fire, pepper and salt the steak, and put a large
+tablespoonful of fresh butter on it. Press this in with a knife and
+fork, turning the steak, so that each side may absorb the butter.
+Serve on a hot dish. The whole process will not consume five minutes.
+Some persons think it best to add the salt after the steak is done,
+though many good housekeepers salt and pepper the steak before
+broiling it. Beefsteak should be cooked rare; it is a great mistake to
+cook it till hard and indigestible.
+
+The parts most suitable for soup are the head, neck, shank, and all
+the unsightly parts. After the bones are broken and the meat boiled
+from them, the liquor is used for soup, while the meat, picked or cut
+to pieces, will make an excellent stew seasoned with potatoes,
+turnips, sweet herbs, one tablespoonful of butter and the same of meat
+flavoring.
+
+It is well always to keep brine on hand for corning beef. All the
+parts not desirable for roast or steak had better be corned.
+
+The beef, after being dressed, should be hung up by the hind legs,
+with a smooth, round piece of timber sufficiently strong to hold the
+weight, passed through the legs at the hock, or run between the tendon
+and bone, with short pegs to keep the legs stretched apart. Then with
+a sharp axe, standing behind the suspended beef, split it down the
+backbone, severing it in half. Then pass a knife through the ribs,
+leaving two or three short ribs on the hind-quarter. Sever the
+backbone with an axe. Then cut with a sharp knife straight across the
+parallel line with the spinal bone, which piece must be divided into
+two pieces, the sirloin and steak. Then take off two rounds, or three,
+according to the size of the animal, cutting with a sharp knife, and
+cutting the bone with a meat saw or axe, as near the joints as
+possible, which leaves the shin-bone.
+
+The fore quarter then is divided into four pieces, after taking off
+the shoulder, which may be divided into three or more pieces.
+
+The loin of veal is the nicest part, and is always roasted.
+
+The fillets and knuckles may be stewed and roasted.
+
+The latter is nicest for soup.
+
+The breast may be stewed or roasted.
+
+The cutlets are nicest from the legs or fillet.
+
+The head is a dish for soup, stew or pie.
+
+Sweetbreads from the throat make a delicious dish, much prized by
+epicureans.
+
+The feet, boiled till the bones drop out, make a delightful dish,
+fried in batter, while the water in which they are boiled makes
+excellent jelly.
+
+Veal, to be eaten in its perfection, should be killed when from four
+to six weeks old.
+
+
+BEEF.
+
+The sirloin, or fore and middle ribs, are best for roasting.
+
+The steaks are best cut from the ribs, or the inner part of the
+sirloin; shank, tail and head make nice soup.--_Mrs. W._
+
+
+TO ROAST BEEF.
+
+Lay the meat on some sticks in a dripping-pan or other vessel, so that
+it will not touch the water which it is necessary to have in the
+bottom. Season with salt and pepper, and put in the oven three or
+four hours before it is wanted for the table. Baste it often with the
+water in the bottom of the pan, renewing it as often as it gets low.
+This makes sweet, juicy roast beef. The great secret of it is, not to
+have the meat touch the water in the bottom of the pan, and to baste
+it often. Tough, unpromising pieces of beef are best cooked by
+steaming them an hour and a half or so and then putting them in the
+oven and roasting as much longer.
+
+Crackers, first browned and then pounded, should always be kept to
+sift over roast meats: and curled parsley to garnish with. Grated
+horseradish is also excellent with the roast.--_Mrs. S. T._
+
+
+RIB ROAST OF BEEF.
+
+Get, from the butcher, a rib-roast--the second cut is best--and get
+him to take out the bones, and roll and skewer it: if this is not
+convenient, it can be done at home with a sharp knife. Before
+roasting, take out the wooden skewers put in at market, unroll, season
+well with salt and pepper and anything else liked, and roll again
+tightly, fastening securely with the iron skewer pins. Put it in a pan
+on a little iron griddle or trivet, made for the purpose to keep it
+just over the pint of water in the pan. Pepper and salt freely, dredge
+with flour and baste. Some persons like half a teacup of pepper
+vinegar, poured over just before it is done; and minced onion, thyme
+and parsley added to the gravy, which should be brown.--_Mrs. B._
+
+
+TO ROAST BEEF.
+
+The sirloin is the nicest for the purpose.
+
+Plunge the beef in boiling water and boil for thirty minutes: then put
+it in the stove-pan; skim the top of the water in which it has been
+boiled, and baste the roast, after dredging it with flour; pepper and
+salt to taste. Baste frequently, and roast till done.--_Mrs. P. W._
+
+
+BEEF À LA MODE.
+
+Take, from a round of fresh beef, the bone; beat the meat all over
+slightly to make tender. Grate a loaf of bread, mix with it equal
+quantities of--
+
+     Thyme and parsley, rubbed fine.
+     1 onion.
+     The marrow from the bone.
+     ¼ pound suet.
+     Pepper and salt, cloves and nutmeg to the taste.
+
+Mix these ingredients with three eggs well beaten: fill the place from
+whence came the bone, and what is left rub all over the round: fasten
+well with a tape, tied round to keep in shape. Cover the pan with
+slices of bacon, lay the beef upon them, baste with butter: pour in
+the pan a pint of water. Cover closely and stew gently for six hours;
+when thoroughly done, take out the beef, skim the fat from the gravy,
+strain into a saucepan, set it on the stove and stir into it one
+teacup Port wine. Let it come to a boil and send to the table in a
+sauce tureen. You may, for supper, dish cold: dress with vegetable
+flowers, whites of eggs boiled hard and chopped fine.--_Mrs. J. W. S._
+
+
+_Beef à la Mode._
+
+Take a round or a rump piece of beef, take out the bone, the gristle
+and all the tough pieces about the edges. Fill the cavities from which
+the bone was taken, with suet, and fat salt pork.
+
+Press this so as to make it perfectly round, pass around a coarse,
+strong piece of cloth, so as to hold it firmly in shape. If the round
+is six inches thick, the cloth must be six inches wide, leaving the
+top and bottom open. With a larding needle, fill this thickly with
+strips of fat pork, running through from top to bottom and about one
+inch apart each way. Set this in a baking-pan, pour over:
+
+     1 teacup boiling water,
+     1 teacup boiling vinegar; mixed.
+
+Add to this one heaping tablespoonful brown sugar and a bunch of
+herbs.
+
+Sprinkle over the beef liberally with salt and black pepper; chop one
+small onion fine, and lay over top of the beef. Simmer this for two or
+three hours, basting frequently and keeping an inverted tin plate over
+the beef except when basting. If the gravy stews down too much, add
+stock or broth of any kind. Turn it over, and let the top be at the
+bottom. When it is done and tender, skim the fat from the gravy. Pour
+over:
+
+     2 tablespoonfuls celery vinegar.
+     2 tablespoonfuls pepper.
+     2 tablespoonfuls made mustard.
+     1 wineglassful acid fruit jelly.
+
+Simmer and bake for two hours longer, frequently basting, that it may
+be soft and seasoned through and through. Take the beef from the pan
+and remove the cloth; place in a large flat dish, pour over the gravy,
+and over this one teacup of mushroom sauce. Sift finely powdered
+cracker over the top and garnish with grated or scraped horseradish
+and parsley.--_Mrs. S. T._
+
+
+_Beef à la Mode._
+
+     To 10 pounds of beef, 4 onions chopped up.
+     1 tablespoonful allspice, 1 teaspoonful mace.
+     Red pepper and salt to the taste.
+     1 pint strong vinegar.
+
+Rub the beef in the mixture for three or four days, then cook, with
+all these ingredients. The H piece is generally the part taken for
+this purpose.--_Mrs. M. B._
+
+
+BOILED BEEF AND TURNIPS.
+
+The brisket or breast of beef is nicest for boiling. Keep sufficiently
+covered in water, boiling three hours, or until tender.
+
+Peel and slice half a dozen turnips and put with beef, boiling until
+soft enough to mash with a spoon, which will require about thirty
+minutes. Dress with one teacup of milk, pepper and salt to the taste.
+
+Stew together a short time and put in bottom of dish with beef on the
+top.--_Mrs. P. W._
+
+
+TO COLLAR BEEF.
+
+Take a flank of fresh beef, stew it with pepper, salt, allspice,
+saltpetre, thyme, and sage.
+
+Then roll as hard as you can, and wind a string around it; then boil
+till done. It must be served up cold, cut in slices.--_Mrs. M. P._
+
+
+ROLLED BEEFSTEAK.
+
+Beat a large tender steak thoroughly and carefully.
+
+Sprinkle over salt, pepper, sage, minced onion, minced parsley, and
+bits of butter.
+
+Have ready some mealy Irish potatoes mashed fine, and seasoned with a
+little butter and salt. Spread over all, and roll up tightly: fasten
+the ends and sides securely with skewer pins. Place in a pan with such
+broth or gravy as may be on hand; if none, two teacups of boiling
+water, and one small minced onion, pepper, salt, and one slice of
+pork.
+
+Simmer and baste as you would a roast duck. Sift over it browned
+cracker, pounded fine. Very nice.--_Mrs. S. T._
+
+
+BEEFSTEAK BROILED.
+
+Cut the steak one-half inch thick; it should then be beaten with a
+steak beater or pestle. The griddle should be hot and on the coals:
+place the steak on the griddle, and as soon as seared, turn it; when
+both sides are seared, place it in a pan, season it with pepper, salt,
+and butter: repeat this for every piece of steak, and place in the
+pan, which should be kept closely covered without being on the fire.
+If your heat is sufficient, from three to five minutes is sufficient
+to cook.--_Mrs. P. W._
+
+
+BROILED STEAK.
+
+A porter-house steak is considered, by some persons, best, others
+prefer the tenderloin. Beat either tender, and place on a gridiron
+over coals, frequently turning. Have ready a hot dish, place the steak
+on it, pepper and salt well, then with a knife and fork profusely
+butter, with one large tablespoonful fresh butter, turning and
+pressing it so as to absorb the butter; pepper again and set the dish
+over boiling water until wanted, when it will be found tender and
+juicy, if not cooked too long on a gridiron. One tablespoonful pepper
+vinegar gives this the taste of venison, and to this may be added one
+tablespoonful made mustard, for those who like highly seasoned
+food.--_Mrs. S. T._
+
+
+HOW TO COOK BEEFSTEAK.
+
+Take a thin, long-handled frying-pan, put it on the stove and heat it
+quite hot. In this put the pieces of steak previously pounded, but do
+not put a particle of butter in the frying-pan and do not salt the
+steak. Allow the steak to merely glaze over and then turn it quickly
+to the other side, turning it several times in this manner, until it
+is done. Four minutes is sufficient for cooking. When done, lay it on
+the platter, previously warmed; butter and salt, and set a moment in
+the hot oven. Allow the steak to heat but a moment on each side; this
+helps it to retain all its sweet juices, and putting on the salt at
+the last moment, after it is on the platter, draws out its
+juices.--_Mrs. S. T._
+
+
+BEEFSTEAK FRIED WITH ONIONS.
+
+Prepare the steak as for broiling, pepper and roll in flour and fry in
+lard; remove the steak from the pan when done; add to the gravy one
+chopped onion, pepper, salt, one-half teacup water, and a little
+mustard.
+
+Cook a few minutes, put the steak in the gravy--let it remain a short
+time; send to the table hot.--_Mrs. P. W._
+
+
+TO FRY STEAK.
+
+Hunt up all the pickle and take from each one teacup vinegar, lay the
+steak in a deep dish, pour over the vinegar and let it stand one hour.
+Take a clean frying-pan, throw in one ounce butter, and some of the
+vinegar from the dish, sufficient to stew the steak. If managed
+properly, when done it will be imbedded in a thick gravy. Put the
+steak in a hot dish, before the fire; into the pan, put one spoonful
+black pepper, one or two of catsup, and one of raw mustard.--_Mrs. S._
+
+
+_Fried Steak._
+
+Get from the butcher a tenderloin or porter-house steak. Do not wash
+it, but be careful to lay it on a clean block and beat it well, but
+not into holes, nor so as to look ragged. Sprinkle over pepper and
+salt, then dredge with flour on both sides.
+
+Have ready a hot frying-pan, lay in the steak and cover closely. The
+juice of the meat will be sufficient to cook it. Turn often, as the
+pan must be hot enough to scorch and make the steak and gravy brown.
+
+Before it gets hard or overdone, butter liberally; place in a hot
+dish. Pepper again, and, if preferred, pour over first one
+tablespoonful pepper vinegar, then one tablespoonful made mustard, and
+turn in over all the hot gravy. Sift powered cracker over and
+serve.--_Mrs. S. T._
+
+
+FRIZZLED BEEF.
+
+Shred some dried beef, parboil it until it is sufficiently freshened,
+drain off the water and add enough boiling water to cover it. Rub
+equal quantities of butter and flour together until smooth, then add
+to the beef. Beat up three eggs, yolks and whites together, stir these
+in with a little pepper, a couple of minutes before taking from the
+fire. This is to be served hot on toast.--_Mrs. F._
+
+
+FRICASSÉED BEEF.
+
+Take any piece of beef from the fore quarter, such as is generally
+used for corning, and cook it tender in just water enough to have it
+all evaporate in cooking. When about half done, put in salt enough to
+season well, and half teaspoonful pepper. If the water should not boil
+away soon enough, turn it off, and let the beef fry fifteen
+minutes--it is better than the best roast beef. Take two
+tablespoonfuls flour, adding the fat--when mixed, pour on the hot
+juice of the meat. Serve with apple sauce.--_Mrs. D._
+
+
+BEEF STEW.
+
+This is best when made of slices cut from an underdone roast, and
+simmered in any liquor in which meat has been boiled, but if none is
+at hand, use water instead--just covering the beef.
+
+To a half dozen slices of the usual size, add:
+
+     2 tablespoonfuls pepper vinegar.
+     1 tablespoonful of made mustard.
+     1 tablespoonful of acid fruit jelly.
+     1 tablespoonful of butter.
+     1 teaspoonful salt.
+     1 teaspoonful celery-seed.
+     1 saltspoonful black pepper.
+     1 raw turnip, grated or scraped fine.
+     1 mashed Irish potato.
+     Add minced onion and parsley.
+     Boil up and serve.
+
+Cold beefsteak or mutton chops, which are always unfit to appear upon
+the table a second time, are delicious cut up in small pieces and
+mixed or stewed separately in this way.--_Mrs. S. T._
+
+
+TO STEW A RUMP OF BEEF.
+
+Stuff the beef with shallots, thyme, parsley, chopped fine, slips of
+bacon, pepper, salt and allspice. Then lay it in a pot with water
+sufficient to keep it from burning before it is done. Thicken the
+gravy with burnt flour and butter, and when it is served up, pour a
+little wine over it and strew the top with allspice.--_Mrs. M. P._
+
+
+LEBANON STEW.
+
+Take scraps of raw beef, such as are not fit for boiling, cut very
+fine, picking out all the strings, and put into a kettle, and more
+than cover with cold water. Let it boil several hours, or until the
+water is nearly all gone. Season with butter, pepper and salt. It is
+rich and needs but little seasoning. Serve hot, as you would
+hash.--_Mrs. S. T._
+
+
+BEEF COLLAPS.
+
+     1½ pounds lean beef, chopped fine.
+     1 tablespoonful lard.
+     1 tablespoonful of butter.
+     With enough water to cook it.
+
+After being well cooked, thicken gravy, and season with vinegar and
+pepper.--_Mrs. H. D._
+
+
+TO STEW BEEF TONGUE.
+
+Put a fresh tongue in water sufficient to cover it, and let it simmer
+six or seven hours. Skim the gravy well. Half an hour before dishing
+it, add one-half wineglassful wine, one-half wineglassful walnut
+catsup, a little mace, and a few cloves to the gravy, and stew awhile
+together.--_Mrs. S. T._
+
+
+TONGUE À LA TERRAPIN.
+
+Take a freshly salted tongue and boil tender; take out, and split it,
+stick a few cloves in, cut up a small onion, put in some sticks of
+mace, and a little brown flour.
+
+Have water enough in a stewpan to cover the tongue; mix in the
+ingredients, before putting in the tongue. Three hard-boiled eggs
+chopped up fine and put in the stew. Add a glass of wine just before
+taking up. Send to the table hot, garnished with hard boiled eggs cut
+in rings.--_Mrs. L. C._
+
+
+TONGUE TOAST.
+
+Take cold tongue that has been well boiled, mince fine, mix it well
+with cream or a little milk, if there is no cream. Add the beaten yolk
+of one egg and give it a simmer over the fire. Toast nicely some thin
+slices of stale bread and, having buttered, lay them in a flat dish,
+that has been heated, then cover the toast with the tongue and serve
+up directly.--_Mrs. S._
+
+
+TO ROAST AN OX HEART.
+
+Wash it well and clean all the blood carefully from the pipes; parboil
+it ten or fifteen minutes in boiling water; drain and put in a
+stuffing which has been made of bread crumbs, minced suet or butter,
+thyme or parsley, salt, pepper, and nutmeg.
+
+Put it down to roast while hot, baste it well with butter, and just
+before serving, stir one tablespoonful currant jelly into the gravy.
+To roast, allow twenty minutes to every pound.--_Mrs. A. M. D._
+
+
+BEEF HEART.
+
+Parboil the heart until nearly tender, then gash and stuff with rich
+stuffing of loaf bread, seasoned with onion, salt, pepper, and sage.
+Then put in a pan and bake, turning it several times. Baste with gravy
+whilst baking.--_Mrs. J. H._
+
+
+STEWED KIDNEYS.
+
+Soak the kidneys for several hours, put them on to boil until tender.
+Roll them in flour, add a lump of butter the size of an egg, two
+spoonfuls catsup--any kind will answer, though walnut is the best;
+pepper and salt to the taste. Stew them until well seasoned.--_Mrs. P.
+W._
+
+
+TO STEW BEEF KIDNEYS.
+
+Cut into pieces and stew in water, with a nice addition of savory
+herbs, pepper and salt, and a handful flour to thicken the gravy;
+flavor and color the latter with burnt sugar.--_Mrs. H._
+
+
+KIDNEYS FRIED.
+
+After plunging in boiling water, cut them in thin slices and fry in
+hot butter; add pepper, salt, and toss them for a few minutes in rich
+brown gravy.--_Mrs. M._
+
+
+BEEF KIDNEY, TO FRY.
+
+Trim and cut the kidney in slices; season them with salt and pepper,
+and dredge well with flour; fry on both sides, and when done, lift
+them out, empty the pan and make a gravy for them with a small piece
+of butter, one dessertspoonful flour, pepper, salt, and a cup of
+boiling water. Shake these around and give them a minute's simmering;
+add a little tomato or mushroom catsup, lemon juice, vinegar, or any
+good sauce to give it a flavor. Minced herbs are to many tastes an
+improvement to this dish, to which a small quantity of onion may be
+added when it is liked.--_Mrs. A. M. D._
+
+
+KIDNEYS GRILLED.
+
+Prepare them as for stewing, cut each kidney in half and dip them in
+egg beaten up with salt and pepper; bread-crumb them, dip them in
+melted butter, bread-crumb them again, then grill before a slow fire;
+serve with Worcestershire or some other sauce.--_Mrs. K._
+
+
+BROILED KIDNEYS.
+
+Plunge some kidneys in boiling water; open them down the centre, but
+do not separate them; peel and pass a skewer across them to keep them
+open; pepper, salt, and dip them in melted butter.
+
+Broil them over a clear fire on both sides, doing the cut side first;
+remove the skewer, have ready some maître d'hote sauce, viz.: butter
+beaten up with chopped parsley, salt and pepper, and a little lemon
+juice. Put a small piece in the hollow of each kidney and serve
+hot.--_Mrs. P._
+
+
+BEEF'S LIVER.
+
+Skin the liver, cut in slices and lay in salt water, as soon as it
+comes from market. Fry in lard with pepper, very brown. Season to
+taste.--_Mrs. C._
+
+
+TO FRY LIVER.
+
+The slices must be cut thin, as they require some time to fry; brown
+both sides; when taken up, add butter and salt to taste. Fry in hot
+lard.--_Mrs. P. W._
+
+
+BEEF LIVER WITH ONIONS.
+
+Slice the liver rather thin, and throw into salt and water. Meantime
+slice the onions and put into a deep frying-pan, just covered with
+water, and boil until done, keeping it closely covered. When the water
+has all boiled away, put in a heaping spoonful of sweet lard, and fry
+until the onions are a light brown. Take them up in a deep plate; set
+them on the back of the stove or range to keep hot, and fry the liver
+in the same pan, adding more lard if there is not enough. Season all
+with salt and pepper, cutting the liver in slices suitable to help one
+person. Make a little mound of fried onions on each piece, grate
+pounded cracker on the top, and serve.--_Mrs. S. T._
+
+
+DRIED LIVER FOR RELISH.
+
+Salt the liver well for four days; hang to smoke and dry. Cut in very
+thin slices, and broil in pepper and butter.--_Mrs. W._
+
+
+FRIED LIVER.
+
+Cut the slices thin, scald them for some minutes, put them in a pan
+with hot lard, and fry slowly till browned on both sides; add a little
+salt and pepper. Take up the liver, and pour into the pan half a
+teacup of water; let it boil a few minutes; put the liver back, stir
+it up, and cover it up for a short time to keep it from being hard.
+
+Kidneys can be cooked the same way, excepting you must add some
+butter, as they are very dry.--_Mrs. P. W._
+
+
+TO STEW BRAINS.
+
+Have them thoroughly soaked in salt water to get the blood out. Put
+them in a stewpan with water enough to cover them; boil half an hour,
+pour off the water, and add one teacup of cream or milk, salt, pepper,
+and butter the size of an egg. Boil well together for ten minutes,
+when put into the dish. Add one tablespoonful vinegar.--_Mrs. P. W._
+
+
+TO DRESS BRAINS.
+
+Lay in salt and water, then either scramble like eggs, or beat the
+yolks of eggs with a little flour; dip the brains in and fry
+them.--_Mrs. W._
+
+
+TO FRY BEEF BRAINS.
+
+Pour over the brains salt water, let them remain for an hour, changing
+the water to draw the blood out, then pour over them some boiling
+water and remove the skin. Beat up two eggs, and make a batter with a
+little flour, bread crumbs and crackers. Season with pepper and salt.
+Fry in hot lard.--_Mrs. P. W._
+
+
+TO FRY BRAINS.
+
+Soak the brains for several hours in weak salt water to get out the
+blood; drain and put them in a saucepan and pour very little boiling
+water on; simmer a few minutes. Handle them lightly, and arrange so as
+to form round cakes, without breaking. Pepper them and use very little
+salt; brains require very little salt. Have ready a beaten egg, and
+cover the top of the cakes with it, using a spoon to put it on. Sift
+over grated cracker and fry in hot lard; serve the other side the same
+way. Keep closely covered while frying.--_Mrs. S. T._
+
+
+BRAIN CROQUETTES.
+
+Wash the brains of three heads very thoroughly, until they are free
+from membraneous matter and perfectly white. Then scramble with three
+eggs. When cold, roll into egg-shaped balls, with floured hands; dip
+in beaten egg, then in cracker or stale bread crumbs, and fry in
+lard.--_Mrs. R. L._
+
+
+TO PREPARE TRIPE.
+
+Empty the contents of the stomach of a fat beef; put it in boiling
+water, one piece at a time, to prevent getting too hot. Scrape with a
+sharp knife, then put it in a vessel of cold water with salt; wash
+thoroughly, and change the salt water every day for four or five
+consecutive days; when perfectly white, boil in a very clean vessel of
+salt water. Then put it in vinegar until you wish to use it. Cut it in
+pieces of three or four inches square, and fry in egg batter.--_Mrs.
+J. H._
+
+
+TRIPE.
+
+The moment the tripe is taken out, wash it thoroughly in many cold
+waters. (If you have quick-lime, sift it over the dark inner coat, and
+instantly scrape off the coat.) Cut it in four parts. Have ready
+boiling water, dip and scrape until it becomes quite white. Prepare
+weak brine with a considerable mixture of meal; let it soak a day.
+Continue to shift it every day, and every other day scrape it; this
+must be done for a week, and then make nice gruel, in which it must be
+well boiled, first tying it up in a cloth. When boiled, take it out of
+the cloth, and lay it in a weak brine for a night, after which it may
+be put with the feet.--_Mrs. R._
+
+
+BEEF TRIPE.
+
+Clean the tripe carefully. Soak several days in salt water, then in
+clear water, changing several times. Cut in slices, boil perfectly
+done, dip in a batter of egg (beaten light), milk and flour, or sift
+meal over it. Fry or broil. Season with pepper and salt.
+
+
+TO FRY TRIPE.
+
+Cut the tripe after it has been boiled, into strips about four inches
+wide and six long. Make a batter with two eggs, one teacup of flour
+and a little milk. Pepper the tripe and roll it in the batter. Fry in
+a pan of hot lard; as soon as one side is done, turn it over on the
+other side.--_Mrs. P. W._
+
+
+GRAVY FOR ROAST BEEF.
+
+When the joint is done to a turn, dish it and place before the fire;
+then carefully remove the fat from the dripping-pan, and pour the
+gravy into the dish, not over the meat, as is the custom of
+inexperienced cooks, who, moreover, ruthlessly drown it with a cupful
+of boiling water or highly flavored made-gravy. This is an error, for
+there is always a sufficient quantity of natural gravy in good meat to
+render the use of foreign sauces superfluous.--_Mrs. P._
+
+
+BROWN GRAVY.
+
+Take the gravy that drips from the meat; add a little water, one
+spoonful butter, a little flour, a little pepper and a little salt.
+Stew all together.--_Miss E. P._
+
+
+BOLOGNA SAUSAGE.
+
+Take ten pounds of beef, and four pounds pork, two-thirds lean and
+one-third fat; chop very fine and mix well together. Season with six
+ounces fine salt, one ounce black pepper, one-half ounce cayenne
+pepper, and sage to the taste.--_Mrs. Dr. S._
+
+
+BEEF SAUSAGE.
+
+Take tough beef and run it through a sausage machine. Form the pulp
+into shapes an inch thick, and the size of a common beefsteak. Season
+to the taste.--_Mrs. C._
+
+
+COW HEEL.
+
+As soon as the beef is killed, throw the feet in cold water, and let
+them remain during the night. In the morning, put them into a pot of
+cold water and let them boil until you find you can easily take off
+the hair and the hoof with a knife; take care as the water boils away
+to replenish with boiling water. Have ready strong brine, not boiled
+nor strong enough to bear an egg, and the moment the feet are
+stripped, throw them in. Let them stand one night and in the morning
+pour the brine from them and put to them a fresh brine, with a small
+quantity of vinegar. In a day or two, they are fit for use.--_Mrs. R._
+
+
+COW HEEL FRIED.
+
+Buy the feet prepared at the butchers; boil well done. Season with
+salt and pepper.
+
+Have ready an egg batter; fry brown, and serve hot. A nice breakfast
+dish.--_Mrs. R. L. O._
+
+
+TO FRY BEEF HEEL.
+
+Have a batter made of eggs, flour, etc., as for tripe. Split the feet
+into convenient shapes and fry in hot lard. Pour some vinegar over
+them while frying.--_Mrs. P. W._
+
+
+DAUBE FROIDE.
+
+Take a beef shin, chop in several places to break the bone, keep it
+cooking in just water enough to prevent burning, till it falls to
+pieces.
+
+Then after taking out the bones, season with one heaping teaspoonful
+flour rubbed into one tablespoonful butter, red and black pepper, salt
+and celery seed.
+
+Stew it long enough to cook the flour. Pour into a deep dish, cover
+with a plate, and put weights on it to press it. Eat cold, as
+souse.--_Mrs. C. M. A._
+
+
+A FRENCH DISH.
+
+To two beef feet, put four gallons water; set on the fire at eight
+o'clock in the morning. When the bones have dropped off add the half
+of one large onion, two red peppers, and one sprig parsley, all
+chopped fine.
+
+Take another pot, put in two gallons water, in which cut up one-half
+gallon nice pieces of beef, half an onion, one red pepper, parsley,
+all chopped fine, and salt. When all has boiled to pieces, put all
+together and let it boil half an hour. Press as souse cheese.--_Mrs.
+T._
+
+
+BRINE FOR BEEF.
+
+     9 quarts salt.
+     18 gallons water.
+     2 pounds brown sugar.
+     ½ pound saltpetre.
+
+Boil and skim well. Let the beef get thoroughly cold, and let as much
+as possible of the blood be drained out before putting it in the
+brine. It may sometimes be necessary, in the course of a few months,
+that the brine be boiled and skimmed a second time.
+
+This quantity will suffice for about half of an ordinary sized
+beef.--_Mrs. A. C._
+
+
+TO CORN BEEF.
+
+For every hundred pounds of beef, take:
+
+     6 pounds salt.
+     2 pounds brown sugar.
+     2 ounces saltpetre.
+     3 or 4 ounces soda.
+     1 ounce red pepper.
+
+The whole to be dissolved in four gallons of water. The beef must be
+closely packed in a barrel, and the mixture poured over so as to cover
+it. Let it stand a week or ten days, or longer if the weather is cold;
+then pour off the brine, boil it, and skim off the blood. Let it cool,
+and pour back on the beef. Warranted to keep.--_Mrs. Dr. S._
+
+
+TO CORN BEEF TONGUES AND BEEF.
+
+One tablespoonful saltpetre to each tongue or piece of beef; rub this
+in first, then a plenty of salt. Pack down in salt; after it has
+remained ten or twelve days, put this, with a few pods of red pepper
+cut up fine, in a brine of only salt and water, which has been boiled,
+strained, and cooled, and strong enough to bear an egg. Wash a rock
+clean and place on the beef or tongues, to keep them under the brine.
+This will keep an indefinite length of time. Fit for use in two
+weeks.--_Mrs. S. T._
+
+
+TO CORN BEEF OR PORK.
+
+     50 pounds meat.
+     4½ pounds salt.
+     1½ pounds brown sugar.
+     ½ pound saltpetre.
+     1 quart molasses.
+
+Mix well, boil and skim. When milk-warm, pour it over the meat with a
+ladle. The beef must be soaked in clear water and wiped dry, before
+putting in the brine. It will be ready for use in a few weeks. Should
+the brine mould, skim and boil again. Keep the meat under the
+brine.--_Mrs. P. W._
+
+
+TO PICKLE TONGUE.
+
+Rub it well with salt and leave it alone four or five hours; pour off
+the foul brine; take two ounces saltpetre beaten fine, and rub it all
+over the tongue; then mix one-quarter of a pound brown sugar and one
+ounce sal-prunella (the bay salt and sal prunella beat very fine), and
+rub it well over the tongue. Let it lie in the pickle three or four
+days; make a brine of one gallon water with common salt strong enough
+to bear an egg, a half-pound brown sugar, two ounces saltpetre, and
+one-quarter of a pound bay salt. Boil one quarter of an hour, skimming
+well; when cold put in the tongue; let it lie in the pickle fourteen
+days, turning it every day. When ready to use take it out of the
+pickle, or hang it in wood smoke to dry.--_Mrs. A. M. D._
+
+
+TO CORN BEEF.
+
+One tablespoonful saltpetre to each piece of beef, well rubbed in.
+Then rub in as much salt as it will take. Let it stand ten or twelve
+days, and then put it in strong brine. Will be ready for use in a
+week.--_Mrs. Col. A. F._
+
+
+CORNED BEEF.
+
+Having a quarter of beef cut into proper size and shape for nice
+roasting pieces, put it in a barrel of weak brine and let it remain
+four days. Then make a brine that will bear an egg, to which add:
+
+     ½ pound saltpetre.
+     3 pounds brown sugar.
+
+Transfer the beef to this barrel, cover closely, and let it remain a
+week. Put a weight on the meat to insure its being kept under the
+brine. Beef thus prepared in January will keep well through the month
+of March, improving with the lapse of time. It is best served cold. A
+valuable receipt for country housekeepers.--_Mrs. Wm. A. S._
+
+
+HUNTER'S BEEF, OR SPICED ROUND.
+
+To a round of beef weighing twenty-four pounds, take:
+
+     3 ounces saltpetre.
+     3 ounces coarsest sugar.
+     1 ounce cloves.
+     1 nutmeg.
+     ½ ounce allspice.
+     3 handfuls salt.
+
+Beat all into the finest powder; allow the beef to hang three or four
+days; remove the bone, then rub the spices well into it, continuing to
+do so every two or three days, for two or three weeks.
+
+When to be dressed, dip it in cold water, to take off the loose
+spices, bind it up tightly and put into a pan with a teacupful water
+at the bottom. Sprinkle the top of the meat with suet, cover it over
+with a thick batter, and brown paper over it. Bake five hours.--_Mrs.
+T. C._
+
+
+HUNTER'S ROUND, OR SPICED BEEF.
+
+To a round of beef that weighs twenty-five pounds, take the following:
+
+     3 ounces saltpetre.
+     1 ounce cloves.
+     1 ounce nutmeg.
+     1 ounce allspice.
+     1 pint salt.
+
+Let the round of beef hang in a cool, dry place twenty-four hours.
+Take out the bone, and fill the space with suet and spices mixed. Rub
+the above ingredients all over the _round_; put in a wooden box or
+tub, turn it over occasionally and rub a small quantity of salt on it.
+Let it remain three weeks. Then make a stiff paste of flour and water,
+cover the _round_ with it and set in the oven. Bake three hours
+slowly. Remove the paste when cold, and trim neatly the rough outside,
+and slice horizontally. Served only when cold.--_Mrs. W. A. S._
+
+
+TO SPICE A ROUND OF BEEF.
+
+Take three tablespoonfuls saltpetre, four tablespoonfuls brown sugar,
+with which rub your beef well. Two teacups of salt, one teacup of
+cloves, one teacup of allspice (the spice must be ground fine). Rub
+the beef with these ingredients. Put it into a tub as near the size of
+the beef as possible; turn it every day in the pickle it makes. In
+about four weeks it will be ready for use. For thirty pounds use two
+pounds beef suet. When cooked place sticks across the bottom of the
+pot to prevent its burning.--_Mrs. R. L. P._
+
+
+SPICED BEEF.
+
+Take eight or ten pounds of the thin flank, remove any gristle, skin
+or bones; rub it over with half ounce saltpetre, half ounce bay salt,
+then rub it well in with a mixture of spices, the the following
+proportions being used:
+
+     1 ounce black pepper.
+     1 ounce allspice.
+     ½ ounce ground ginger.
+     ¼ ounce cloves.
+     1/8 ounce mace.
+
+Use only as much as will suffice to rub the beef all over; then add
+three ounces common salt, and quarter of a pound coarse sugar.
+
+Let the beef remain a fortnight in this pickle, turning it and rubbing
+it every day: then take it out, cover it with the spices and chopped
+sweet herbs, roll it very tight, tie it with tape, put it into a pan
+with half-pint water, and half-pound suet.
+
+Bake it after the bread has been drawn, for six hours; put a heavy
+weight upon it, and when cold take off the tape.
+
+
+TO COOK A CORNED ROUND OF BEEF.
+
+Wash it clean of the brine, sew it in a coarse towel and boil six to
+eight hours. Do not remove the towel until next day; it is nicer to
+put it in a round mould and gives it a good shape. When perfectly
+cold, trim nicely and cut it across the grain.--_Mrs. P. W._
+
+
+TO COOK CORNED BEEF-TONGUE, ETC.
+
+If the beef has been in brine long or has been dried, it must be
+soaked in cold water twelve hours before boiling. If freshly cured it
+is unnecessary. The beef should be put on in a large pot of water
+early in the morning and simmer for hours. Set the pot at the back of
+the range or stove, where it will gently boil during the preparation
+of dinner. When it first commences to boil, take off the scum. After
+it is thoroughly done, take off the boiler or pot. Set away with the
+beef under the liquor to remain until next day, when it will be found
+juicy and tender. With a sharp knife carefully trim, and garnish with
+scraped horseradish and curled parsley.--_Mrs. S. T._
+
+
+HOW TO COOK CORNED BEEF.
+
+The flank is a nice piece to corn; though an ugly piece of meat, it
+can be made a nice and delicious dish. Wash the flank clean, roll it
+up as tight as you can, and tie it with strong cord in three places;
+then sew it up in a coarse towel and put it on and boil from five to
+six hours, according to size; take it out of the pot, but do not undo
+it, put it on a dish or pan and put a weight on it; let it stand until
+next day, then remove the cloth and strings; trim it, and you have a
+nice dish.--_Mrs. P. W._
+
+
+SMOKED BEEF.
+
+To a piece of beef weighing about twelve or fourteen pounds, you rub
+in the following:
+
+     1 pint salt.
+     1 cup brown sugar.
+     1 cup molasses.
+     ½ teaspoonful pounded saltpetre.
+
+Rub this well on the beef and turn it several times. At the end of ten
+days drain it, rub bran on it, hang it up and smoke for several
+days.--_Mrs. H. T._
+
+
+TO CURE BEEF FOR DRYING.
+
+This recipe keeps the meat moist, so that it has none of that
+toughness dried beef mostly has when a little old. To every
+twenty-eight or thirty pounds, allow one tablespoonful saltpetre, one
+quart fine salt, mixed with molasses until the color is about that of
+light brown sugar; rub the pieces of meat with the mixture, and when
+done, let all stick to it that will. Pack in a keg or half-barrel,
+that the pickle may cover the meat, and let it remain forty-eight
+hours; at the end of that time, enough pickle will be formed to cover
+it. Take it out and hang in a suitable place for drying. Allow all
+the mixture to adhere to the meat that will.--_Mrs. A. M. D._
+
+
+TO CURE BEEF HAM.
+
+Divide the ham into three parts; rub on half-pint molasses; let it
+remain in this molasses a day and two nights, turning it over
+occasionally during the time. Rub on then one handful salt and put it
+back in the vessel with the molasses; turn it over, morning and night
+for ten days. Hang it up to dry for one week, then smoke a little. It
+is an excellent plan, after sufficiently smoked, to put each piece of
+beef in a bag, to protect from insects, and keep hanging till
+used.--_Miss K. W._
+
+
+TO DRY BEEF AND TONGUE.
+
+The best pieces are the brisket, the round and rib pieces that are
+used for roasting. Put about the middle of February in brine. Rub
+first with salt, and let them lie for a fortnight, then throw them in
+brine and let them lay there three weeks, take them out and wipe dry:
+rub them over with bran and hang in a cool place and dark, not letting
+them touch anything. Should there come a wet season, put them in the
+sun to dry a little.--_Mrs. R._
+
+
+STEWED LOIN OF VEAL.
+
+Take part of a loin of veal, the chump end will do. Put it into a
+large, thick, well-tinned iron saucepan, or into a stew-pan, add about
+two ounces of butter, and shake it over a moderate fire until it
+begins to brown; flour the veal well over, lay it in a saucepan, and
+when it is of a fine, equal light brown, pour gradually in veal broth,
+gravy or boiling water, to nearly half its depth; add a little salt,
+one or two sliced carrots, a small onion, or more when the flavor is
+liked, and one bunch parsley.
+
+Stew the veal very softly for an hour or rather more, then turn it and
+let it stew for nearly or quite another hour or longer, should it not
+appear perfectly done. A longer time must be allowed when the meat is
+more than middling size. Dish the joint; skim all the fat from the
+gravy and strain it over the meat, or keep the joint hot while it is
+rapidly reduced to a richer consistency.--_Mrs. J._
+
+
+VEAL CHOPS.
+
+First beat until tender, then lay the chops in a pan, pour in just
+enough boiling water to barely cover them. Cover closely and simmer
+till tender, sprinkling over after they are nearly done, with a little
+pepper and salt. Lift from the pan, dry with a clean towel, butter
+them, then cover with beaten egg, and sift on cracker crumbs. Lay on a
+baking dish or pan and set in the stove to brown. Garnish and
+serve.--_Mrs. S. T._
+
+
+ROAST VEAL.
+
+Plunge into boiling water, dry with a clean cloth; rub well with
+pepper and salt, then with butter. Dredge with flour, and put into a
+pan with two teacups of boiling water, a slice of bacon or pork,
+minced onion and parsley, pepper and salt. Set in a hot oven; simmer,
+baste and brown. Veal is longer cooking than lamb. When a light brown,
+with a pin, stick on a buttered paper to prevent dryness. Thicken the
+gravy with brown flour, if brown gravy is wanted, but always with
+mashed Irish potato if white gravy is desired.--_Mrs. S. T._
+
+
+VEAL STEAK.
+
+First beat until it is tender, then without washing lay on a gridiron
+over coals; turn over it a tin plate to prevent hardness and dryness.
+Turn the steak, and when well done, with a knife and fork press it and
+turn it in a pan or plate of hot melted butter. After putting in plate
+of hot butter and letting it absorb as much of the butter as possible,
+lay it on a dish, pepper and salt it plentifully, and pour over the
+melted butter. (Set in the oven a few minutes, but not long enough for
+the butter to fry, which is ruinous to the flavor of steaks, game,
+etc.) When done, sift over grated cracker. Garnish with parsley and
+serve hot.--_Mrs. S. T._
+
+
+VEAL CUTLET.
+
+Cut the veal as if for steak or frying, put lard or butter in the pan,
+and let it be hot. Beat up an egg on a plate and have flour on
+another; dip the pieces first in the egg, then in the flour, on both
+sides, and lay in the pan and fry until done, turning it carefully
+once. This makes an excellent dish if well prepared. This way is
+superior to batter.--_Mrs. D._
+
+
+_Veal Cutlet._
+
+Cut it in pieces the size of your hand, and lay in salt water some
+little time. Take out and wipe dry. Put a small piece of lard in the
+pan and sprinkle the cutlet with a very little flour, pepper, and
+salt. Fry until nearly done. When it begins to brown, pour off the
+lard, and pour in a little water, one large spoonful butter, and a
+little celery-seed. Turn it over frequently.--_Mrs. W._
+
+
+_Veal Cutlets._
+
+Trim smoothly and beat till tender, sprinkle over pepper and salt;
+then with a spoon spread over an egg beaten till thick, and cover
+thickly with pounded cracker.
+
+Have some hot lard ready in the frying-pan, put the cutlets on to fry,
+with the prepared side down; when of a light yellow brown, dress the
+other side the same way and fry, keeping closely covered. When they
+are perfectly done (veal should never be rare), place in a hot dish;
+pour one teacup of milk, one small piece of butter, pepper, salt, and
+minced onion and parsley into the pan, stirring constantly. When it
+boils up, pour into the dish and garnish with parsley. Always sift
+browned cracker over such dishes.--_Mrs. S. T._
+
+
+COLD VEAL DRESSED WITH WHITE SAUCE.
+
+Boil one pint milk and thicken it a little with one teaspoonful flour,
+wet with cold water. When well boiled, put in very thin slices of
+veal, and simmer slowly for fifteen minutes.
+
+Have the yolk of an egg well beaten up, and add to the meat, also a
+piece of butter.
+
+Let it boil up once, stirring all the time, and serve it on toasted
+slices of bread. A few slices of bacon, cut thin and fried to a crisp,
+make a good relish with this dish.--_Mrs. G. P._
+
+
+MINCED VEAL.
+
+Cut some slices of cold veal into small bits or dice; take the cold
+gravy and add to it a half-pint of boiling water, one teaspoonful
+tomato or walnut catsup, the grated peel of one lemon, pepper and
+salt.
+
+Simmer it with the meat slowly for half an hour; then add half a
+teaspoonful flour made into a thin batter and pour it into the gravy,
+stirring it rapidly. Boil for ten minutes; turn in one-half cupful
+cream, or same quantity of milk with a small piece of butter; let it
+boil up. Serve on a hot platter garnished with sippets of fried
+bread.--_Mrs. P._
+
+
+VEAL LOAF.
+
+     2 pounds chopped veal.
+     ½ pound chopped pork.
+     3 tablespoonfuls powdered cracker.
+     1 tablespoonful sage.
+     2 tablespoonfuls butter.
+     1 teaspoonful black pepper.
+     1 teaspoonful mace.
+     Salt to taste.
+     1 egg well beaten and mixed in the ingredients.
+
+Make up into a loaf or pone, and bake slowly three and a half hours.
+This is an excellent dish to use with lettuce, etc., in the spring or
+early autumn, when game is out of season. It is best to be made the
+day before using.--_Mrs. R. R._
+
+
+VEAL LOAF.
+
+Two and a half pounds meat taken from fillet or shoulder, or wherever
+the meat is free from fat. Take out all the little white, fibrous or
+sinewy particles, and chop very finely, almost to a paste. Mix in
+rolled cracker crumbs with one egg to hold it together, a little
+butter, red and black pepper, and salt to taste.
+
+Form into a small loaf; dredge with the cracker crumbs, and put
+several little pieces of butter over the outside. Set this loaf
+uncooked, with about one quart water or some broth, in a pan; put it
+in the oven and baste constantly for two hours, and when taken out to
+cool, pour any remaining liquid over the loaf. It ought to cut in
+slices and be quite compact--no caverns in the inside of the
+loaf.--_Mrs. G. P._
+
+
+VEAL CAKE.
+
+Take one and a half pounds veal, and half a pound of bacon, stew
+together with very little water, a little salt and pepper, thyme and
+parsley.
+
+When the veal is tender, cut into small square pieces, as also the
+bacon.
+
+Boil four eggs hard and slice them up, and chop some raw parsley fine.
+
+Take a mould or small bowl, lay the slices of egg in a kind of pattern
+prettily at the bottom of it. Sprinkle the parsley between the slices.
+Add veal, bacon, and more egg alternately, pepper and salt to taste,
+and a little grated lemon-peel, also some more parsley, and so on
+until the bowl is nearly full. Fill up with the gravy the veal was
+boiled in, which ought to be very rich. Let it stand until quite cold,
+then turn out on a flat dish. The slices cut firmer and more solid
+when the cake is made the day beforehand, which it is best to do if
+the weather permits.--_Mrs. R. P._
+
+
+SWEETBREADS.
+
+Three good throat sweetbreads will make a dish. Blanch them well and
+lay in cold water, then take out and dry well. Add egg, bread crumbs,
+and herbs.
+
+Put on a dish and brown in an oven. Eat with mushroom or tomato
+sauce.--_Mrs. R._
+
+
+_Sweetbreads._
+
+Soak, and put in boiling water for ten minutes.
+
+Stew in cold water to blanch them.
+
+They may be cut in slices or in dice and put in fricassee or meats, or
+ragoûts, or used as a separate dish.--_Mrs. W._
+
+
+_Sweetbreads._
+
+Lay them in salt and water, after washing; parboil until done; drain,
+dry, and split in half. Rub with butter, pepper and salt. Dip in one
+egg beaten stiff. Sift over pounded cracker.
+
+Butter a baking-dish, lay them in, and set in a hot oven to brown, or
+fry until a light brown.--_Mrs. S. T._
+
+
+CALVES' FEET DRESSED AS TERRAPINS.
+
+Boil eight feet until the meat leaves the bones, then remove them. Put
+them in a pan with one-half pint of the rich gravy in which they are
+boiled, and add two large spoonfuls butter.
+
+Rub the yolks of three hard-boiled eggs with a small teaspoonful
+mustard, a very little cayenne, and salt to the taste.
+
+When well mixed with the egg, stir all together into the feet or
+gravy. Let it simmer ten minutes, and just before dishing add two
+wineglasses of good cooking wine and simmer again before
+serving.--_Mrs. M. E. L. W._
+
+
+CALF'S LIVER BROILED.
+
+Cut the liver in thin slices, wash it and let it stand in salt and
+water half an hour to draw out the blood. Parboil in fresh salt and
+water, and broil, basting frequently in butter. Lay on a hot dish with
+a lump of butter.--_Mrs. A. M. D._
+
+
+TO FRY CALF'S LIVER.
+
+Cut in thin slices. Season with pepper and salt, sweet herbs, and
+parsley.
+
+Dredge with flour and fry brown with lard. Have it thoroughly done,
+but it must not be hard; keep covered while frying.--_Mrs. R._
+
+
+CALF'S LIVER FRIED.
+
+A calf's liver, as white as can be procured, flour, one bunch savory
+herbs, including parsley, juice of a lemon; pepper and salt to taste,
+a little water.
+
+Cut the liver into slices of a good and equal shape. Dip them in flour
+and fry brown. Place on a hot dish and keep before the fire while you
+prepare the gravy. Mince the herbs fine and put into the frying-pan
+with a little more butter; add the other ingredients with one
+teaspoonful flour. Simmer gently until the herbs are done, and pour
+over the liver.--_Mrs. A. M. D._
+
+
+BEWITCHED LIVER.
+
+     3   pounds calf's liver, chopped fine.
+     ¼ pound salt pork.
+     1   cup grated bread crumbs.
+     2   eggs well beaten.
+     2   teaspoonfuls salt.
+     2   teaspoonfuls black pepper.
+     ½ teaspoonful red pepper.
+
+Mix all well together, and put into a tin mould; set it in a pot of
+cold water and let it boil two hours. Then set the mould in a cool
+oven to dry off a little; when thoroughly cold turn it out.--_Mrs. J.
+H._
+
+
+SIMPLE WAY OF COOKING LIVER.
+
+Wash calf's liver and heart thoroughly; chop them fine as possible,
+after they have been boiled till very tender; then add pepper and
+salt, and one tablespoonful flour, straining into it a little of the
+water.--_Mrs. J. P. H._
+
+
+CALF'S BRAINS.
+
+Beat up the brains with a little lemon-peel cut fine, a little nutmeg
+grated, a little mace beaten, thyme and parsley.
+
+Shred fine the yolk of an egg, and dredge with flour. Fry in little
+flat cakes and lay on top of the baked head.
+
+If for soup, mix in one-half the brains with the soup while the soup
+is boiling, and make the other in cakes and lay together with
+forcemeat balls in the soup.--_Mrs. R._
+
+
+CALF'S HEAD.
+
+Split the head, take out the brains, boil till it will fall to pieces.
+Cut it up fine and season with pepper, salt and nutmeg to the taste;
+add one-quarter pound of butter, wineglassful wine, and the brains,
+which are not to be boiled with the head. Put in a dish and bake with
+or without paste.--_Mrs. J. D._
+
+
+BAKED CALF'S HEAD.
+
+Boil until tender, then cut into pieces and put into a deep dish with
+pepper, salt, a few cloves, mace, a little thyme.
+
+A spoonful butter with flour, well mixed through the meat, a layer of
+bread crumbs on top. Then add a wineglass of wine and fill up the dish
+with the water the head was boiled in, and bake three-quarters of an
+hour. Garnish with forcemeat balls and rings of hard-boiled eggs, just
+before sending to the table.--_Miss N._
+
+
+VEAL DAUBE.
+
+After the head of a calf is skinned and the feet prepared by taking
+off the hoofs, scraping, etc., throw them into cold water for
+twenty-four hours. Put them in a boiler of cold water, and simmer
+until the flesh leaves the bones and there is but little water left.
+
+Throw in salt, pepper, minced onion, parsley, and thyme; take the meat
+and bones out. Beat up two eggs until light, add two tablespoonfuls
+cold water, then the liquor from the boiler. Stir all together, boil
+up and strain on the meat from the head, which must first be cut up or
+picked fine and chopped with six hard-boiled eggs, and seasoned to the
+taste with the juice of one lemon and wineglass of jelly. This is set
+aside in a mould or bowl and eaten cold with garnish of scraped
+horseradish and parsley. The calves' feet make another good dish by
+drying first, then dipping in batter made of an egg, one spoonful of
+flour, one small teacupful milk, with a little salt, and
+frying.--_Mrs. S. T._
+
+
+
+
+MUTTON AND LAMB.
+
+
+When the weather will admit of it, mutton is better for being kept a
+few days before cooking. The saddle, which is considered the finest
+piece, consists of the back or loin and upper part of the hind legs.
+In getting this nice roast, however, you spoil the hind quarter, as
+the saddle takes some of the nicest parts of this and leaves it too
+dry to cook by itself. The hind quarter and loin together make a very
+nice dish--the latter being fat and juicy.
+
+The fore quarter is sometimes cut by taking off the shoulder and
+taking the rib-piece, making a piece called the brisket or breast, and
+many persons esteem this the choicest part of the mutton. The ribs cut
+next to the back are used for mutton chops.
+
+When you have a large supply of mutton on hand, it is well to put the
+hind quarters in brine, as you can thus corn them as nicely as beef.
+As mutton spoils easily, this plan is very advisable.
+
+Whilst boiled mutton is very nice, lamb is spoiled by this mode of
+cooking. If lamb is to be roasted, it should be covered with the caul,
+as the fat, dripping from this, will preserve the moisture of the
+meat.
+
+In carving the fore quarter of lamb, first take off the shoulder and
+then cut the ribs in strips.
+
+Lamb is seldom cut except in quarters, and when nicely cooked there is
+nothing better. It should be four months old before being eaten. The
+season for lamb is from May to August, whilst that for mutton is from
+August to Christmas.
+
+
+TO ROAST MUTTON.
+
+The hind quarter is the nicest part of the mutton to roast, and
+requires longer to cook than lamb. Put it in a pot of boiling water
+and let it simmer one hour. Lift it into a baking-pan, rub with salt
+and pepper (too much salt makes the meat tough). Rub over it a little
+lard and then dredge with flour: skim off the top of the water and
+pour over it. Set it in a hot oven, basting frequently to prevent it
+from being hard and dry; roast till thoroughly done. This is nice to
+set aside for a cold dish, garnished with horseradish and eaten with
+currant jelly.--_Mrs. P. W._
+
+
+ROAST LEG OF MUTTON.
+
+Choose young and tender mutton. Take off the shank--wash it well; let
+it lie fifteen or twenty minutes in salt water to take the blood out.
+Rub with little salt and pepper well. Lay on a grate, which will go
+nicely in a baking-pan, over one pint boiling water; break the bones
+of the shank in the water, adding more pepper and salt. Set it in a
+very hot oven, and baste frequently to prevent it from being hard and
+dry. When it is of a light brown, cover with sheets of buttered paper.
+Place it on a dish; add minced parsley to the gravy, which should be
+brown. Cover the roast with grated brown cracker and garnish at
+intervals with chopped parsley; pour the gravy in the dish, not over
+it. Mutton should always be perfectly done.--_Mrs. S. T._
+
+
+ROAST SADDLE OF MUTTON.
+
+Trim the joint carefully, roast it at a brisk, clear fire; baste
+frequently, and when done dredge it plentifully with salt, and serve
+with the gravy well freed from fat.
+
+
+TO BOIL A LEG OF MUTTON.
+
+Make a paste of flour quite plain, mixed stiff with water, roll out as
+for a meat pudding; break and turn in the shank bone; then cover the
+leg of mutton carefully with the paste; tie up tight in a well-floured
+cloth. Have ready sufficient boiling water, place in the joint, allow
+ten minutes for checking the boiling, and twenty minutes for each
+pound of meat. Carefully remove the paste, which can be done by one
+cut longitudinally and one cut across. Strain the gravy and serve as
+usual.
+
+
+BOILED LEG OF MUTTON.
+
+Dip a cloth in hot water, tie up the mutton and put in boiling water.
+Boil slowly for two hours, or longer, if not kept constantly
+boiling.--_Mrs. R._
+
+
+BROILED MUTTON.
+
+After a leg of mutton has been washed and wiped dry, place in a cloth
+that has been dipped in boiling water. Roll it up, pin and tie
+securely; put in a pot of boiling water. Let it simmer several hours,
+removing the scum that rises when it first begins to boil. If a small
+leg of mutton, it will require a shorter time to cook than a large
+one. Just before it is done, add enough salt to season it properly,
+half an onion, and one heaping teaspoonful of black pepper. When this
+has properly seasoned the meat, take from the fire, unwrap and drain.
+Serve with drawn butter, adding capers or nasturtium seed, or if you
+have neither, use chopped sour pickle instead. Mutton should always
+be served with caper sauce, if possible.--_Mrs. S. T._
+
+
+TO COOK A SADDLE OF MUTTON.
+
+Meats are all better for being kept a day or two before cooking,
+particularly mutton. If the mutton be tender, do not boil it, but put
+it in a pan of water, set it on the stove, and cook slowly, basting
+constantly with the gravy or water in the pan; with pepper and salt to
+taste. Just before it is done, put some scraped horseradish over it,
+and garnish the dish with the same; add a little ground mustard and
+grated bread or cracker; pour the gravy over it, and grate bread over,
+and set aside to cool. This is for cold mutton. All meats are better
+for roasting before a fire than in a stove.--_Mrs. P. W._
+
+
+SADDLE OF MUTTON.
+
+This should be covered with paper, and carefully roasted or baked.
+Season with a little pepper and salt; garnish with horseradish.
+
+
+ICED SADDLE OF MUTTON.
+
+Reserve the drippings from the meat when it is roasting. After the
+saddle is nicely cooked, let it get cold. Then take the white part of
+the gravy and melt it to the consistency of cream. Pour this over the
+saddle until it is covered with a white coat; if it appears rough,
+warm an iron spoon and pass over it until it is smooth. Place it on a
+dish, and dress the dish all round with vegetable flowers and curled
+parsley, using the parsley to ornament the saddle also.--_Mrs. Judge
+S._
+
+
+TO CORN MUTTON.
+
+Mutton being less apt to keep than other meat, it is well, when you
+have an over-supply, to corn it exactly as you would corn beef.--_Miss
+R. S._
+
+
+SHOULDER OF MUTTON CORNED.
+
+Take a small shoulder of mutton, rub it with
+
+     2 ounces salt.
+     2 ounces sugar.
+     ½ ounce saltpetre.
+
+After twenty-four hours, rub it again with the pickle; next day boil
+this in paste like the leg of mutton. Serve smothered in onion sauce.
+
+
+MUTTON CHOP.
+
+Get from your butcher nicely shaped mutton chops, not too long. Put
+them into a pan with pepper and salt, and barely enough water to cover
+them.
+
+Cover close and simmer till done; drain, wipe dry; pepper, salt and
+butter them; with a spoon, cover with an egg beaten stiff. Sift over
+pounded crackers. Put in a pan and set in an oven to brown.--_Mrs. S.
+T._
+
+
+MUTTON CHOPS DRESSED WITH TOMATOES.
+
+Place in a pan tomatoes peeled and chopped; season with butter,
+pepper, sugar, and salt.
+
+Take from your gridiron some nicely broiled mutton chops; put into a
+pan, cover close, and simmer for fifteen minutes. Lay the chops on a
+hot dish, put on a little butter, pepper and salt.
+
+With a spoon, cover each chop with tomatoes. Sift over pounded cracker
+and serve.--_Mrs. S. T._
+
+
+MUTTON CHOP.
+
+Cut the steaks; pepper and salt them. Broil them lightly on both
+sides; take them off the gridiron, lay them on a spider. Slice up one
+large onion and stew until it becomes tender; put a layer between each
+chop and stew until they become tender. Take out the steaks, cover
+them closely or tilt the gravy to the side of the vessel, till it is
+brown; stir in a lump of butter.--_Mrs. A. P._
+
+
+_Mutton Chop._
+
+Mushroom catsup is a nice flavoring. Put pepper and salt on the chops
+and lay them in melted butter; when they have imbibed sufficient, take
+out and cover with grated bread crumbs and broil.--_Mrs. R._
+
+
+BROILED MUTTON CHOPS.
+
+Beat the mutton chops till tender; then trim, making them of uniform
+size and shape; pour on them boiling water. Let them remain in it a
+minute, dry them and rub with pepper, salt, and fresh butter. Lay on a
+gridiron over hot coals, always remembering to cover them while
+broiling. Turn them, and as soon as nicely browned place in a hot
+dish, pepper again, pour over them melted butter, and serve.--_Mrs. S.
+T._
+
+
+MUTTON STEW.
+
+Cut slices of rare mutton and put on to stew in a little water; when
+nearly done put in--
+
+     1 teacup of sweet pickle vinegar.
+     3 large spoonfuls jelly.
+     A little salt.
+     1 teaspoonful mustard.
+     ½ teacup of walnut catsup.
+     Butter size of an egg.
+
+Stew slowly a short time.--_Mrs. F. D._
+
+
+_Mutton Stew._
+
+Slice cold mutton or lamb, lay it in a baking dish; put in--
+
+     1 teaspoonful black pepper.
+     1 teaspoonful red pepper.
+     1 teaspoonful celery-seed, pounded.
+     Rather more than 1 teaspoonful each of pounded cloves, cinnamon
+       and mace.
+     1 teacup of yellow pickle vinegar.
+     1 glassful wine.
+
+Slice up a little yellow pickled cucumber, sugar to taste, one-quarter
+pound butter, one roll of light bread broken in small pieces or cut in
+little slices, and toasted before used.
+
+In preparing this dish put a layer of the meat and seasonings
+alternately.
+
+The peppers, celery-seed, cloves, cinnamon, and mace must all be
+pounded fine.--_Mrs. C._
+
+
+GRILLED SLICES OF MUTTON.
+
+Cut some rather thick slices of underdone cold mutton, score them well
+and rub in plentifully some common mustard, salt, and cayenne pepper;
+then broil them over a clear fire, and serve with onion sauce.
+
+
+SHEEP'S TONGUES.
+
+Boil them till the skin can be taken off; split them, and put them
+into a stew-pan, with some gravy, parsley, mushrooms, and one minced
+shallot, and some butter, some pepper, and salt.
+
+Stew till tender, and strain the gravy over them; or they may be
+glazed and served with the gravy under them. Sheep's tongues may also
+be skinned, larded, braised, and glazed; and served with onion sauce.
+
+
+TO ROAST LAMB.
+
+The hind quarter is the nicest piece for roasting. Drop it in a pot of
+boiling water; boil half an hour, put it in a pan, dredge it with
+lard, pepper, flour, a little salt; skim the top of the water in which
+it is boiled, and pour over it; as soon as the gravy accumulates in
+the pan keep it basted frequently to prevent it from being hard and
+dry. Lamb should be cooked done to be good.--_Mrs. P. W._
+
+
+TO GRILL A SHOULDER OF LAMB.
+
+Half boil it, score and cover it with egg, crumbs, and parsley
+seasoned as for cutlets. Broil it over a very clear, slow fire, or
+put it in a Dutch oven to brown it; serve with any sauce that is
+liked. A breast of lamb is often grilled in the same way.
+
+
+LAMB'S HEAD TO FRICASSEE.
+
+Parboil the head and haslet (the liver excepted); cut the meat in
+slices from the head; slice the heart, tongue, etc., and fricassee as
+for chicken. Have the liver fried in slices with the sweetbreads and
+slices of bacon and bunches of parsley. Pour the fricassee into the
+dish, and garnish with the fried pieces.--_Mrs. R._
+
+
+LAMB'S HEAD.
+
+Boil the head and liver, but so as not to let the liver be too much
+done. Take up the head, split it through the bone, which must remain
+with the meat on. Cut the meat across and across with a knife, grate
+some nutmeg on it and lay it on a dish before a good fire; then throw
+over it some grated bread crumbs, some sweet herbs, some allspice, a
+little lemon peel chopped fine, a very little pepper and salt. Baste
+it with butter, and dredge a little flour over it.
+
+Just as it is done, take one-half the liver, the lights, the meat, the
+tongue; chop them small with six or eight spoonfuls water or gravy.
+First shake some flour over the meat and stew it together; then put in
+the gravy or water, a good piece of butter rolled in a little flour,
+pepper and salt, and what runs from the head in the dish. Simmer all
+together a few minutes, and add half a spoonful of vinegar; pour it on
+the head. Lay the head on the centre of the mince-meat; have ready the
+other half of liver, cut in pieces and fried quickly with slices of
+bacon and lemon; lay these around the dish and serve.--_Mrs. T._
+
+
+DECORATIONS AND GARNISHES FOR COLD MEATS AND SALADS.
+
+The day before giving a dinner or evening entertainment, gather up
+medium and small sized pure white and yellow turnips, carrots, red and
+pink beets, the different colored radishes. From these the most
+beautiful flowers can be cut; camellias, roses, dahlias, tulips,
+tuberoses, etc. No explicit directions can be given except, first,
+smoothly to pare each vegetable, taking care not to keep them too near
+the fire, which will cause them to wilt and lose the waxy freshness
+which makes them so beautiful. Each flower may be laid on a cluster of
+green leaves or curled parsley, and over the cold meats, and around
+the edge of the dish.
+
+The cutting of these flowers makes a charming and interesting pastime
+for the young members of the family, in the evening before.--_Mrs. C.
+G._
+
+
+
+
+POULTRY.
+
+
+In summer, kill and dress the poultry the day beforehand, except
+chicken for frying, which is not good unless killed the same day it is
+eaten.
+
+The best way to kill a fowl is to tie it by its legs, hang it up, and
+then cut off its neck. In this way, it dies more quickly, suffers
+less, and bleeds more freely.
+
+It is best to pick fowls dry; though, if you are pressed for time, you
+may facilitate the picking of chickens, as well as of partridges and
+other small birds, by putting them first into water, hot, but not
+boiling. Then take off the feathers carefully, so as not to break the
+skin. Never scald a turkey, duck or goose, however, before picking.
+
+To draw the crop, split the skin of all poultry on the back of the
+neck. Pull the neck upward and the skin downward, and the crop can be
+easily pulled out. Then cut off the neck close to the body, leaving
+the skin to skewer at the back of the neck after the dressing has been
+put in. Make an incision under the rump lengthwise, sufficient to
+allow the entrails to be easily removed. Be careful not to break the
+gall, and to preserve the liver whole. Cut open the gizzard, take out
+the inner skin, and wash both carefully. Wash the bird inside several
+times, the last time with salt and water. Some persons object to using
+water inside or outside, but I consider it more cleanly to wash the
+bird first and then wipe it dry with a clean towel. It should then be
+hung with the neck downwards till ready to cook.
+
+The head, neck, and feet, after being nicely washed and the bones in
+them broken, should be stewed in the gravy, as they make it much
+richer.
+
+It is said that throwing chickens into cold water immediately after
+they have finished bleeding, and allowing them to remain there ten or
+fifteen minutes, will make them deliciously tender, which can be
+accounted for scientifically. Frozen fowls or game should be thawed
+gradually, by being laid in cold water. If cooked without being
+thawed, it will require double time, and they will not be tender nor
+high-flavored.
+
+The tests by which you may tell the age of a turkey are these. An old
+turkey has rough and red legs, and if a gobbler, long spurs, while
+young turkeys have black legs, and if gobblers, small spurs. The
+fatter they are and the broader their breasts, the better. When
+dressed, the skin should be a yellowish white, and, if tender, you may
+easily rip it with a pin. If, when you bend back the wings, the sinews
+give and crack, this is another test of the turkey being young, and
+the same test will apply to other fowls. The bill and feet of an old
+goose are red and hairy. A young goose has pen feathers and its flesh
+is whiter than that of an old one.
+
+If young, the lower part of a hen's legs and feet are soft and smooth,
+while a young cock has small spurs. When dressed, the flesh should be
+white and the fat a pale yellow. Turn the wing back, and if the sinews
+snap it is a sign the chicken is young.
+
+A few words on the subject of carving may not be out of place here. A
+sharp knife, with a thin and well tempered blade is essential to good
+carving. In carving a turkey, cut off first the wing nearest to you,
+then the leg and second joint, then slice the breast till a rounded,
+ivory-shaped piece appears. Insert the knife between that and the
+bone, and separate them. This part is the nicest bit of the breast.
+Next comes the merry-thought. After this, turn over the bird a little,
+and just below the breast you will find the oyster, which you will
+separate as you did the inner breast. The side bone lies beside the
+rump, and the desired morsel can be taken out without separating the
+whole bone. Proceed with the other side in the same way. The fork need
+not be removed during the whole process.
+
+Chicken and partridges are carved in the same way.
+
+
+ROAST TURKEY.
+
+Wash nicely in and out. Plunge into boiling water ten minutes. Have
+ready a dressing of
+
+     Bread crumbs.
+     Hard boiled eggs, chopped fine.
+     1 tablespoonful butter.
+     Minced parsley, thyme and celery.
+
+After rubbing the cavity well with salt and pepper and putting in a
+slice of pork or bacon, fill with the above dressing. Do the same also
+to the crop, so as to make the turkey look plump. Rub the turkey well
+with butter and sprinkle salt and pepper over it. Dredge with flour.
+Lay in the pan with a slice of pork or bacon and a pint of boiling
+water. Lay the liver and gizzard in the pan with it. Put in a hot
+oven, basting and turning frequently till every part is a beautiful
+brown. When the meat is amber color, pin a buttered sheet of writing
+paper over it to keep it from becoming hard and dry. Cook three or
+four hours. Season the gravy with minced parsley and celery and serve
+with cranberry sauce.--_Mrs. S. T._
+
+
+_Roast Turkey._
+
+Wash the turkey thoroughly inside and out, having removed the
+insides. Make a dressing of bread soaked in cold water, drained and
+mashed fine, a small piece of melted butter or salt pork chopped,
+pepper and salt, sweet herbs, a hard boiled egg, chopped fine.
+
+Any kind of cooked meat is good, minced fine and added to the
+dressing. The body and crop must be filled with the dressing and sewed
+up. The giblets ought to be boiled tender, if they are to be used. Use
+the water in which they are boiled, for gravy, adding a little of the
+turkey drippings, seasoning with pepper, salt, and sweet herbs, and
+thickening with a little flour and water, mixed smoothly. Place where
+it will boil.
+
+When the fowl is put on to roast, put a little water into the
+dripping-pan. At first it should be roasted slowly and basted
+frequently. Tie up the wings and legs before roasting, and rub on a
+little butter and salt. Serve with drawn butter.--_Mrs. W._
+
+
+_Roast Turkey._
+
+Put the gizzard, heart and liver in cold water and boil till tender.
+When done, chop fine and add stale bread, grated, salt and pepper,
+sweet herbs, if liked, two eggs well beaten.
+
+Fill the turkey with this dressing, sew the openings, drawing the skin
+tightly together. Put a little butter over the turkey and lay it upon
+the grate of your meat-pan. Cover the bottom of the pan well with
+boiling water. In half an hour, baste the turkey by pouring over it
+the gravy that has begun to form in the pan. Repeat this basting every
+fifteen minutes. In an oven of average temperature, a twelve-pound
+turkey will require at least three hours' cooking.--_Mrs. A. D._
+
+
+ROAST TURKEY, WITH TRUFFLES.
+
+Truffles must be peeled, chopped and pounded in a mortar; one and a
+half pound will do for one turkey. Rasp the same amount of fat bacon
+and mix with the truffles and stuff the turkey with it. This dressing
+is usually placed in the turkey two days beforehand, to impart its
+flavor to the fowl. Lay thin slices of fat bacon over the breast of
+the turkey, cover it with half a sheet of white paper, and roast two
+hours. Chestnuts dressed in the same way as truffles are found an
+excellent substitute.--_Mrs. S. G._
+
+
+BOILED TURKEY.
+
+Wash well with cold water, then put on in milk-warm water, either tied
+in a coarse cloth dredged with flour or with a half-pound of rice in
+the water. Keep well under water, and boil slowly three hours, adding
+salt just before it is done. When perfectly done and tender, take out
+of the pot, sprinkle in the cavity a little pepper and salt, and fill
+with oysters stewed just enough to plump them, and season, with
+butter, pepper, salt and vinegar. Place in a dish and set in a steamer
+to keep hot. Strain the liquor in which the oysters were scalded, add
+drawn butter, chopped celery, parsley and thyme; pour over the turkey,
+and serve. If not convenient to use oysters, use egg and butter sauce.
+Garnish with sliced lemons.--_Mrs. S. T._
+
+
+_Boiled Turkey._
+
+Prepare the turkey as for roasting. Tie it in a cloth or boil rice in
+the pot with it, if you wish it to look white. It is improved by
+boiling a pound or two of salt pork with it. If soup is made of the
+liquor, let it stand till next day and skim the fat. Season after
+heating.--_Mrs. W._
+
+
+TO STEAM A TURKEY.
+
+Rub butter, pepper and salt inside the turkey after it has been well
+washed, fill with oysters, sew up, lay in a dish and set in a steamer
+placed over boiling water. Cover closely and steam from two hours to
+two and a half. Take up, strain the gravy which will be found in the
+dish. Have an oyster sauce ready, prepared like stewed oysters, and
+pour into it this gravy thickened with a little butter and flour. Let
+it come to a boil and whiten with a little boiled cream. Pour this
+over the steamed turkey and send to the table hot. Garnish with
+sliced lemons.--_Mrs. S. T._
+
+
+TURKEY HASH.
+
+Cut up the meat very fine. Stew the bones in a little water, then stir
+into this water the meat, adding a large tablespoonful butter, a cup
+of cream, salt and pepper, a little chopped parsley, thyme or celery
+(or else a very few celery-seeds). Stew all together.--_Mrs. R._
+
+
+DEVILLED TURKEY.
+
+Place the legs and wings (jointed) on a gridiron. Broil slowly. Have
+ready a sauce made of--
+
+     1 tablespoonful pepper vinegar.
+     1 tablespoonful made mustard.
+     1 tablespoonful celery sauce.
+     1 tablespoonful acid fruit jelly.
+     A little salt and pepper.
+
+Lay the broiled turkey on a hot dish. Pour the dressing and sift
+pounded cracker over it.--_Mrs. S. T._
+
+
+POTATO STUFFING FOR TURKEYS AND OTHER FOWLS.
+
+Mash smoothly six good-sized boiled Irish potatoes. Chop a small onion
+very fine and fry a light brown, in a frying-pan, with a
+dessertspoonful lard. Then add the potatoes with salt and pepper, and
+a lump of butter as large as a walnut. To this add one well beaten
+egg, stirring till perfectly dry. If for geese or ducks, add a little
+sifted sage and a small quantity of red pepper.--_Mrs. McG._
+
+
+BONED TURKEY.
+
+The turkey must be full grown, moderately fat, and picked dry. Do not
+remove the entrails. Cut off the neck about one inch from the body.
+Take off the wings above the second joint and cut off the legs as
+usual. With a sharp pointed knife, split the skin from the end of the
+neck to the rump. Run the knife between the bones and flesh on one
+side, till you come to where the wing and leg join the body. Twist
+the wing and raise it, cracking the joint. Separate it from the body.
+Then proceed with the leg in the same way, on the same side. Run the
+knife between the bones and flesh till you reach the breast bone.
+Repeat this on the other side. Take out the craw. Carefully run a
+sharp knife under the rump, detaching it from the bone without cutting
+the skin, as it must come off with the flesh. Hold the turkey by the
+neck and pull the skin carefully down, until the upper part of the
+breast bone is uncovered. Cut the flesh from the bone on both sides,
+till the end of the bone is nearly reached. The turkey must now be
+laid on the back and held by the neck, the front of the turkey being
+toward you. Take hold of the skin of the neck with the left hand,
+pulling downwards with a knife in the right hand, separate the skin
+from the end of the bone. The whole of the turkey is now detached from
+the carcass. Lay it on a table with the skin down. Pull the bones from
+the wings and legs, first running the knife around so as to leave the
+flesh. Pull out all the tendons of the legs. Push them and the wings
+inside. Cut off the ring under the rump. All this must be done slowly
+and carefully. Have ready a half-dozen slices of salt pork, and a
+salad made of shoat, veal or lamb, chopped and seasoned, as turkey
+salad, with celery, etc. Mix with this salad three or four large Irish
+potatoes, boiled and mashed, with a spoonful of butter. Now lay the
+turkey on the table, inside up and the neck from you; pepper and salt
+it; lay three or four slices of pork on it, then a layer of the salad;
+pork again and salad alternately until filled; draw the two sides
+together and sew it up, giving it as near as possible its proper
+shape. Sew it up carefully in a cloth, place in a kettle of the proper
+shape, cover with boiling water, adding the broken bones, three pounds
+fresh lean beef, parsley, thyme, onions and two dozen whole black
+peppercorns, with salt to the taste. Simmer three hours, then take it
+from the water and remove the towel. Carefully remove all
+discolorations and settlings of the water from the turkey. Scald a
+clean cloth, wrap it up again; place it on its back, put a dish over
+it with a weight on it and set it in a cool place till next day.
+Unwrap and remove the twine with which it was sewed. Glaze it with a
+little meat jelly; just before the jelly congeals sift over a little
+cracker browned and pounded; decorate with meat jelly and serve.
+Directions for preparing meat jelly follow.--_Mrs. S. T._
+
+
+MEAT JELLY FOR BONED TURKEY.
+
+As soon as the water in which the turkey was boiled is cold, take off
+all the fat and strain it, put it in a porcelain-lined kettle; two
+ounces gelatine, three eggs, with shells, a wine-glass of sherry, port
+or madeira wine; stir well. Add one quart of the strained liquor; beat
+rapidly with an egg-beater, put it on the fire and stir until it
+boils. Simmer ten or fifteen minutes. Sprinkle in a pinch of turmeric
+and strain just as any other jelly. When congealed break it up and
+place around the turkey. Cut some in thick slices and in fanciful
+shapes with paste cutters. Place some of these lozenges over the
+turkey and border the edges of the dish with them.--_Mrs. S. T._
+
+
+CHICKENS.
+
+These, whether for boiling or roasting, should have a dressing
+prepared as for turkeys. Six spoonfuls of rice boiled with the
+chickens will cause them to look white. If the water is cold when they
+are put in, they will be less liable to break. They are improved by
+boiling a little salt pork with them. If not thus boiled, they will
+need salt.
+
+For broiling, chickens should be split, the innards taken out, and the
+chickens then washed. Broil very slowly till done, placing the bony
+side down; then turn it and brown the other side. Forty minutes is the
+medium time for broiling a chicken.
+
+For roast chicken, boil the gizzard and liver by themselves, and use
+the water for gravy.--_Mrs. Col. W._
+
+
+ROAST CHICKEN.
+
+Chicken should never be cooked the same day it is killed. Wash well
+with cold water, then pour boiling water over it and into the cavity.
+Rub the latter with salt and pepper, and fill with a dressing made of
+bread soaked in water and squeezed out, a tablespoonful butter, a
+little salt, pepper and parsley.
+
+Rub the chicken well with butter. Sprinkle pepper and salt over it and
+dredge with flour. Lay it into a pan with a slice of pork or bacon and
+a pint of water. Let it simmer slowly two hours, basting and dredging
+frequently. Turn the chicken so each part may be equally browned. Add
+chopped thyme and parsley to the gravy.
+
+Some persons think ground ginger a more delicate flavoring for the
+dressing than pepper.--_Mrs. S. T._
+
+
+TO BOIL CHICKEN.
+
+Never boil the same day the chicken is killed. Soak them overnight in
+weak salt and water. Place in a kettle of water, with a handful of
+rice and a little milk to make the chicken white. Simmer slowly two or
+three hours, removing the scum that rises when the chicken first
+begins to boil. Keep under the water, with an inverted deep plate.
+Just before taking off the fire, add salt to the taste. Lay on a hot
+dish near the fire. Skim off the fat from the top of the liquor,
+strain it and add chopped celery, parsley and thyme, drawn butter, a
+little pepper and salt, or, if preferred, six hard-boiled eggs chopped
+fine.--_Mrs. S. T._
+
+
+TO STEAM CHICKEN.
+
+Soak two hours, in salt and water, a fat young pullet. Drain and dry.
+Rub in the cavity a little salt and pepper and a large lump of butter.
+Fill with large, plump oysters, seasoned with pepper and salt, and sew
+up. Lay the chicken on a dish or pan, and set it inside a steamer,
+which close and keep over boiling water four hours. When thoroughly
+done, lay on a dish and pour over it drawn butter or celery sauce.
+Garnish with curled parsley, and serve.--_Mrs. S. T._
+
+
+SMOTHERED CHICKEN.
+
+Kill the day before it is smothered. Split open the back, as if to
+broil. When ready to cook, wipe dry with a clean towel, rub well with
+butter and sprinkle with pepper and salt. Put in a pan with a slice of
+bacon or pork and a pint of water. Simmer an hour or more, basting
+frequently. When thoroughly done, place on a hot dish.
+
+Stir into the gravy remaining on the fire a beaten egg, mixing it
+carefully. Pour this into the dish, but not on the chicken. Sift over
+it cracker, first browned and then pounded. Garnish with parsley, and
+serve.--_Mrs. S. T._
+
+
+STEWED CHICKEN.
+
+Cut up the chicken as if to fry, adding the prepared head and feet.
+Soak in weak salt and water. If for dinner, do this immediately after
+breakfast.
+
+An hour and a half before dinner, put in a saucepan, covering well
+with water. Let it simmer slowly for one hour. Take it out with a fork
+and lay in a bowl. Add a teacup milk and half a teaspoonful black
+pepper to the liquor. Let it boil up and strain on the chicken. Rinse
+the saucepan and return all to the fire. Beat one egg with a
+tablespoonful of flour and one of milk until quite smooth. Mince some
+parsley, thyme, and a very little onion, and stir all into the
+saucepan. Then put in a tablespoonful of butter. Stir around and pour
+into a dish in which small pieces of toast have been neatly arranged.
+Garnish with curled parsley.--_Mrs. S. T._
+
+
+_Stewed Chicken._
+
+Cut up and lay in salt and water. Put them in water enough to cover
+them, with some slices of middling. Let them boil till nearly done.
+Then put in the dumplings, made like biscuit but rolled thin, and let
+them boil till done. Roll a piece of butter in flour, with pepper,
+salt, chopped parsley and celery, or a little celery-seed. When the
+gravy is thick enough, pour in a teacup of cream or milk, and let it
+boil up once. Take off the fire and serve hot.--_Mrs. Col. W._
+
+
+FRIED CHICKEN.
+
+This dish is best when the chicken is killed the same day it is fried.
+Cut off the wings and legs, cut the breast in two, and also the back.
+Wash well and throw in weak salt and water, to extract the blood. Let
+it remain for half an hour or more. Take from the water, drain and dry
+with a clean towel, half an hour before dinner. Lay on a dish,
+sprinkle a little salt over it, and sift flour thickly first on one
+side and then on the other, letting it remain long enough for the
+flour to stick well. Have ready on the frying-pan some hot lard, in
+which lay each piece carefully, not forgetting the liver and gizzard.
+Cover closely and fry till a fine amber color. Then turn over each
+piece and cover well again, taking care to have the chicken well done,
+yet not scorched. Take the chicken up and lay in a hot dish near the
+fire. Pour into the gravy a teacup of milk, a teaspoonful of butter, a
+saltspoon of salt, and one of pepper. Let it boil up and pour into the
+dish, but not over the chicken. Put curled parsley round the edge of
+the dish and serve.--_Mrs. S. T._
+
+
+_Fried Chicken._
+
+Kill the chicken the night before, if you can, and lay on ice, or else
+kill early in the morning. When ready, wipe dry, flour it, add pepper
+and salt, and fry in a little lard. When nearly done, pour off the
+lard, add one-half teacup water, large spoonful butter, and some
+chopped parsley. Brown nicely and serve. Meal mush fried is nice with
+the chicken.--_Mrs. Col. W._
+
+
+TO DRESS CHICKENS WITH TOMATOES.
+
+Fry till a light brown. Then add some tomatoes, cut in small pieces,
+with the juice. Strain the tomatoes from the seed, season them with
+salt, pepper, a little sugar, and let them stew.--_Mrs. J. B. D._
+
+
+TO FRICASSEE CHICKEN.
+
+Wash and joint the chicken; place the pieces in a stew-pan with the
+skin side down. Sprinkle salt and pepper on each piece. Add three or
+four slices of pork, stew till tender, take them out and thicken the
+liquor with flour, and add a piece of butter the size of a hen's egg.
+Replace the chicken in the pan and let it stew five minutes longer.
+When it is taken up, soak in the gravy some pieces of toast, put them
+on plates and lay the chicken on the toast, pouring the gravy over it.
+To brown the chicken, stew till tender, without the pork; brown the
+pork, take that up, then put in the chicken and fry a light
+brown.--_Mrs. Col. W._
+
+
+TO BROIL CHICKEN.
+
+Kill the chicken the day before using, split open in the back, nicely
+clean, and, if the weather is warm, slightly sprinkle with salt. If
+for breakfast, half an hour before press between the folds of a clean
+towel till dry, grease well with fresh butter, sprinkle with pepper
+and salt and lay on a gridiron, over hot coals, with the inside of the
+chicken down. Let it cook principally from this side, but turn often
+till the outside of the chicken is of a bright, yellow brown. When
+thoroughly done, pour over it melted butter, sprinkle pepper, and sift
+pounded or grated cracker.--_Mrs. S. T._
+
+
+CHICKEN PIE.
+
+Cut up the chicken and place in a deep oven with one large spoonful of
+lard. Let it brown a little and add one onion, parsley, thyme, sage
+and black pepper, to suit the taste. Pour on it a cupful boiling
+water, stir well and let it simmer till well cooked. Just before
+taking from the fire, rub together:
+
+     1 cup cream.
+     1 spoonful butter.
+     Yolks of 2 hard-boiled eggs.
+     1 grated nutmeg and other spices to the taste.
+
+Stir well and pour in a pan lined with a paste.--_Mrs. A. C._
+
+
+_Chicken Pie._
+
+Make into a paste one quart of flour with the weight of four eggs in
+butter and a large spoonful of lard. Put the paste in a deep dish,
+lining the bottom and side with chicken interspersed with layers of
+very thin bacon. Add some large crumbs, some pepper, and a
+quarter-pound butter. Fill the dish with cold water, and yolks of four
+or six hard-boiled eggs, then dredge with flour and put on the top
+crust. Let it bake gradually. It will take two hours to bake.--_Mrs.
+Col. W._
+
+
+CHICKEN PUDDING.
+
+Cut up the chicken and stew it a little, after which lay the pieces in
+a buttered dish with a few bits of butter, a little pepper and salt,
+and a little of the water in which the chicken was stewed.
+
+Make a batter of one quart milk, five eggs, a little salt. Pour this
+batter over the chicken, and bake half an hour.--_Mrs. A. B._
+
+
+_Chicken Pudding._
+
+     10 eggs beaten very light.
+     1 quart rich milk.
+     ¼ pound melted butter.
+     Pepper and salt to the taste.
+
+Stir in enough flour to make a thin, good batter. Put four young
+chickens, nicely prepared and jointed, in a saucepan, with some salt
+and water and a bundle of thyme or parsley. Boil till nicely done,
+then take up the chickens and put in the batter. Put all in a deep
+dish and bake. Serve with gravy in a boat.--_Mrs. Dr. C._
+
+
+CHICKEN PUDDING WITH POTATOES.
+
+Cut up a young chicken as if to fry, and parboil it. Boil and mash
+Irish potatoes. Beat up three or four eggs, add to the potatoes, and
+thin with milk. Season with butter, pepper and salt, stir in the
+chicken, and bake it.
+
+Boiled rice is a good substitute for potatoes.--_Mrs. E. W._
+
+N. B.--Most of the recipes given for turkey apply to pea-fowl, and
+most of those given for chicken may be used for guinea fowl.--_Mrs. S.
+T._
+
+
+TO ROAST GOOSE.
+
+A goose must never be eaten the same day it is killed. If the weather
+is cold, it should be kept a week before using. Before cooking let it
+lie several hours in weak salt and water, to remove the strong taste.
+Then plunge it in boiling water, for five minutes, if old. Fill the
+goose with a dressing made of:
+
+     Mealy Irish potatoes, boiled and mashed fine.
+     A small lump of butter.
+     A little salt or fresh pork chopped fine.
+     A little minced onion.
+     Parsley, thyme, and a pinch of chopped or powdered sage.
+
+Grease with sweet lard or butter. Lay in a pan with the giblets, neck,
+etc. Pour in two teacups of boiling water, set in a hot oven, and
+baste frequently. Turn so that every part may be equally browned.
+Serve with gravy or onion sauce.
+
+The above recipe will answer equally as well for duck.--_Mrs. S. T._
+
+
+DEVILLED GOOSE.
+
+Plunge the goose into a pot of boiling water and let it remain half an
+hour. Fill with a stuffing made of:
+
+Mashed Irish potatoes, a heaping tablespoonful butter, minced onions,
+sage, parsley and thyme, half a teaspoonful black pepper.
+
+Place it in a pan with a slice of fat pork and a pint of broth or
+liquor in which any kind of meat has been boiled.
+
+Mix two tablespoonfuls pepper vinegar, celery vinegar, made mustard,
+and one of acid fruit jelly. Butter the breast of the goose and pour
+this mixture over it, adding salt and pepper to the taste.
+
+Place in a hot oven, dredge with flour and baste frequently till done;
+when serve with its own gravy. This receipt will answer equally as
+well for wild goose.--_Mrs. S. T._
+
+
+TO PREPARE YOUNG DUCKS.
+
+Kill and hang to drain. Plunge, one at a time, in boiling water, then
+immediately in cold water, which makes them easier to pick. Kill some
+days before using, or if obliged to use them the same day as killed,
+they are better roasted.--_Mrs. R._
+
+
+TO STEW DUCKS.
+
+Truss the ducks and stuff them with bread, butter, and onion. Flour
+them and brown them in lard. Have prepared slips of bacon, giblets,
+onion, water, pepper, salt, and a little clove or mace, if you like.
+Put in the ducks and let them stew gently but constantly for two
+hours. Then add the juice of green grapes or of a lemon, or else a
+little lemon pickle. Flour the ducks each time you turn them, and
+thicken with butter rolled in flour.--_Mrs. Col. W._
+
+
+
+
+SALADS.
+
+
+In making salads, be careful to add the vinegar last. Where oil cannot
+be obtained, fresh butter, drawn or melted, is an excellent substitute
+and is indeed preferred to oil by some persons, epicureans to the
+contrary notwithstanding. Always use good cider vinegar in making
+salads, as chemical vinegar is sometimes very unwholesome. Much
+depends on the rotation in which you mix the ingredients for a salad,
+so I would call particular attention to the directions given on this
+point on the subsequent pages.
+
+
+OYSTER SALAD.
+
+     ½ gallon fresh oysters.
+     The yolks of four hard-boiled eggs.
+     1 raw egg, well whipped.
+     2 large spoonfuls salad oil or melted butter.
+     2 teaspoonfuls salt.
+     2 teaspoonfuls black pepper.
+     2 teaspoonfuls made mustard.
+     1 teacup good vinegar.
+     2 good sized pickled cucumbers, cut up fine.
+     Nearly as much celery as oysters, cut up into small dice.
+
+Drain the liquor from the oysters and throw them into some hot vinegar
+on the fire; let them remain until they are _plump_, not cooked. Then
+put them at once into clear cold water; this gives them a nice plump
+look and they will not then shrink and look small. Drain the water
+from them and set them away in a cool place, and prepare your
+dressing. Mash the yolks as fine as you can and rub into it the salt,
+pepper, and mustard, then rub the oil in, a few drops at a time. When
+it is all smooth, add the beaten egg, and then the vinegar, a spoonful
+at a time. Set aside. Mix oysters, celery, and pickle, tossing up well
+with a silver fork. Sprinkle in salt to your taste. Then pour dressing
+over all.--_Mrs. E. P. G._
+
+
+SALMON AND LOBSTER SALAD.
+
+If the salmon salad is made of the fish preserved in cans, drain it
+from the oil and mince the meat fine. Cut up one third as much lettuce
+or celery.
+
+For one box of salmon, boil four eggs hard; lay them in cold water a
+few minutes, shell and separate the whites from the yolks; lay the
+whites aside. Mash the yolks smooth with two tablespoonfuls sweet
+olive oil or one teacup sweet rich milk or cream. The oil makes the
+smoothest and best paste. Dissolve in one teacup vinegar,
+
+     1 tablespoonful sugar.
+     1 teaspoonful salt.
+     2 or more teaspoonfuls fine mustard.
+     Pepper to the taste.
+
+Mix this with the paste and toss lightly over the meat with a silver
+fork. Ornament the dish in which it is served with the green leaves of
+the celery, or with curled parsley and the whites of eggs cut in
+rings.
+
+Lobster salad is prepared in the same way. Take the nicest parts of
+the lobster.--_Mrs. C. C._
+
+
+LOBSTER SALAD.
+
+Chop up one can of lobsters; cut in small pieces as much celery. Then
+cream with one teacup butter, one tablespoonful mustard, one
+tablespoonful sugar, one teaspoonful salt, and yolks of four
+hard-boiled eggs, rubbed smooth; stir in five tablespoonfuls pepper
+vinegar (simply pepper steeped in vinegar and sweetened with a little
+sugar), and pour the mixture over the lobster and celery.--_Mrs. S.
+T._
+
+
+FISH SALAD.
+
+Boil four flounders, or any medium sized fish; when done, take off the
+skin and pick out the bones, then shred very fine. Add pepper and
+salt, one tablespoonful mixed mustard, a half cup vinegar, and half a
+pound butter, and mix all well with the fish. Put into shallow pans,
+set in the oven and bake ten minutes. When cold put over it a little
+Worcestershire sauce, and sherry wine.--_Miss F. N._
+
+
+TERRAPIN SALAD.
+
+Boil them until the shells will come off easily and the nails pull
+out; then cut into small pieces and carefully remove the sand-bag and
+gall.
+
+To three good sized terrapins, take six hard-boiled eggs; remove the
+yolks and rub into a powder with half a pound sweet butter. When
+creamy and light, add one teaspoonful flour. Put this with the meat
+into a saucepan; season with cayenne pepper and salt, and let it boil
+for one or two minutes. Just before taking from the fire, add wine to
+taste, and if desired, a little mace.
+
+Be careful to remove the skin from the legs.--_Mrs. A. M. D._
+
+
+TURKEY SALAD.
+
+Mince the turkey very fine. Have ready the following mixture, for a
+large company.
+
+Twelve or fourteen eggs boiled hard; mash the yolks smooth with one
+spoonful water; add to it pepper, salt, and mustard to the taste. Two
+teaspoonfuls celery-seed, one teacup of fresh melted butter or fine
+olive oil, and pour in strong vinegar to the taste.
+
+Mix the turkey and celery, and pour over the mixture just before
+eating.--_Mrs. F. C. W._
+
+
+_Turkey Salad._
+
+Remove the skin and fat from a turkey; mince the meat fine.
+
+     Mince 2 or 3 slices lean ham.
+     2 or 3 bunches celery.
+     3 or 4 apples.
+     3 or 4 cucumber pickles; mix well together.
+
+Prepare a dressing of the yolks of four eggs, rubbed in a little thick
+cream.
+
+     4 tablespoonfuls butter.
+     2 teaspoonfuls black pepper.
+     2 teaspoonfuls salt.
+     2 teaspoonfuls of mustard.
+     Vinegar to the taste.
+
+     --_Mrs. Dr. S._
+
+
+_Turkey Salad._
+
+Boil two turkeys till well done, pick out all the bones, skin and fat,
+and cut up the balance in small pieces.
+
+Boil one dozen eggs hard, let them cool, then separate the yolks and
+whites, mash the yolks fine, chop the whites very fine and set them to
+one side.
+
+Have a large flat dish, in which put four large spoonfuls mixed
+mustard; pour in a little oil, and with a fork rub it in till smooth,
+then a little vinegar, in which has been melted two full
+tablespoonfuls of salt, then oil, and alternately put in oil and
+vinegar, each time rubbing it in till well mixed. When you have mixed
+a whole bottle of oil and one pint vinegar till it is as smooth as
+butter, add one heaping teaspoonful cayenne pepper, three teaspoonfuls
+celery-seed rubbed fine in a mortar, and one large mango cut fine, put
+in stuffing and all.
+
+Have ready as much celery as you have fowl, cut fine, mix meat and
+celery carefully together, and pour the dressing over all.--_Mrs. E.
+I._
+
+
+CHICKEN SALAD.
+
+One large chicken boiled; when cold remove the skin and chop into a
+dish, over which throw a towel slightly dipped in cold water to keep
+the meat moist. When the celery is cut, put between clean cloths to
+dry.
+
+Take one tablespoonful best mustard, the yolk of one raw egg, which
+drop into a dish large enough to hold all the dressing; beat well for
+ten minutes and slowly add to the mustard one tablespoonful vinegar.
+
+When well mixed add three-eighths bottle of oil, a drop at a time,
+always stirring the same way.
+
+Rub the yolks of six hard-boiled eggs very smooth and stir in half a
+teacup of vinegar. Pour this mixture to the mustard, oil, etc.,
+stirring together as lightly as possible.
+
+Add to the chicken one pint chopped celery, a little yellow pickle,
+and half a loaf of stale bread crumbs, and the oil taken from the
+water in which the chicken has boiled. Salt and pepper to taste.
+
+Pour on the dressing just before serving. If the salad is kept too
+cool the dressing will curdle.--_Mrs. E._
+
+
+_Chicken Salad._
+
+     The meat of 2 boiled fowls chopped very fine.
+     2 or 3 heads of cabbage cut fine.
+     1 cup olive oil.
+     ½ pint vinegar.
+     Yolks of 9 hard-boiled eggs.
+     1 gill made mustard.
+     1 small teaspoonful black pepper.
+     1 small teaspoonful salt.
+
+Mix smoothly with the oil and then add the vinegar.--_Miss N._
+
+
+_Chicken Salad for Thirty-five People._
+
+     Yolks of 4 eggs beaten lightly.
+     ¼ box of mixed mustard, and salt to the taste.
+
+Add slowly, beating all the time, one large sized bottle of best salad
+oil. Lastly, add two-thirds teacup of vinegar.--_Mrs. C. C. McP._
+
+
+_Chicken Salad._
+
+     1 head cabbage.
+     2 heads celery.
+     2 chickens finely minced.
+     10 eggs.
+     3 small cucumber pickles.
+     1 tablespoonful mustard.
+     A little cayenne pepper.
+     ½ cup butter; ½ cup cream.
+     1 onion.
+     1 teaspoonful sugar.
+
+Boil the eggs hard, mash the yolks, put in the seasoning with a little
+vinegar.
+
+Chop up the whites of the eggs, the pickle, chicken, cabbage and
+celery--then mix. If liked, add a little olive oil.--_Mrs. O. B._
+
+
+_Chicken Salad._
+
+Boil a chicken; while warm, mince it, taking out the bones. Put it in
+a stewpan with boiling water. Then stir together until smooth, one
+quarter of a pound butter, one teaspoonful flour and yolk of one raw
+egg; all of which add to the chicken one half at a time, stirring all
+well together.
+
+Season with salt and pepper.
+
+Let it simmer ten minutes; then add half a gill of Madeira wine, and
+send to the table while hot.--_Mrs. P._
+
+
+CELERY SALAD.
+
+     2 boiled eggs.
+     1 raw egg.
+     2 tablespoonfuls melted butter, or 1 of oil.
+     1 tablespoonful sugar.
+     1 teaspoonful mustard.
+     ½ teaspoonful salt.
+     ½ teaspoonful pepper.
+     ½ teacup vinegar.
+
+Rub the yolks of eggs smooth, then add the oil, mustard, etc., the
+vinegar last. Cut the celery into pieces half an inch long. Set all in
+a cool place.
+
+Just before serving sprinkle over a little salt and black pepper, then
+pour over the dressing.
+
+If you have any cold fowl, chicken, or turkey left from dinner, chop
+it up and mix it with some of the above--equal proportions of
+both--and it will make a delicious salad; or a few oysters left in the
+tureen will be a great addition to the celery salad.--_Mrs. S. T._
+
+
+TOMATO SALAD.
+
+     8 large tomatoes.
+     1 tablespoonful made mustard.
+     1 tablespoonful salad oil.
+     2 tablespoonfuls white sugar.
+     4 hard-boiled eggs.
+     1 raw egg beaten.
+     2 teaspoonfuls salt.
+     1 saltspoon nearly full cayenne pepper.
+     ¾ teacup vinegar.
+
+First rub the yolks of eggs smooth, adding mustard, oil, sugar, salt,
+pepper and beaten raw egg--then the vinegar. The tomatoes should be
+peeled and sliced and set in the refrigerator--the dressing also.
+
+Just before serving, cover the tomatoes with ice broken up; sprinkle
+over a little salt and pour over the dressing.--_Mrs. S. T._
+
+
+A SALAD OF TURNIPS.
+
+     Scrape six common sized turnips.
+     Add 2 cups of sugar.
+     1 or more cups vinegar.
+     Mustard, celery-seed, and pepper to taste.--_Mrs. G. A. B._
+
+
+POTATO SALAD.
+
+Boil your potatoes very carefully; or, rather, steam them until very
+dry and mealy; cut in slices and prepare a dressing of egg, onion,
+mustard, oil, pepper, salt, and vinegar, and pour over them.--_W. S.
+S._
+
+
+VEAL AND POTATO SALAD.
+
+Take equal proportions of cold veal and boiled Irish potatoes.
+
+Shred the veal and cut up the potatoes. Season with a little butter or
+oil, vinegar, salt, pepper, celery, and mustard.--_Mrs. R._
+
+
+IRISH POTATO SALAD.
+
+Cut ten or twelve cold boiled potatoes into small pieces. Put into a
+salad bowl with--
+
+     4 tablespoonfuls vinegar.
+     4 tablespoonfuls best salad oil.
+     1 teaspoonful minced parsley.
+     Pepper and salt to taste.
+
+Stir all well that they may be thoroughly mixed; it should be made
+several hours before putting on the table.
+
+Throw in bits of pickle, cold fowl, a garnish of grated cracker, and
+hard-boiled eggs.--_Mrs. C. V. McG., Alabama._
+
+
+POTATO SALAD.
+
+To one quart potatoes mashed fine and rubbed through a colander:
+
+     1 tablespoonful fresh butter.
+     1 teaspoonful salt.
+     1 teacupful rich milk.
+
+Cream all together and beat until light.
+
+Rub the yolks of three hard-boiled eggs with--
+
+     2 teaspoonfuls mustard.
+     2 teaspoonfuls sugar.
+     1 teaspoonful pepper.
+     1 teaspoonful salt.
+     Enough pepper vinegar to moisten.
+
+Then chop the whites of the eggs very fine and mix in.
+
+Put a layer of the potatoes in the salad-bowl and with a spoon put the
+dressing over in spots. Another layer of potatoes, then the dressing,
+and so on, putting the dressing on top. Garnish with curled parsley,
+and serve.--_Mrs. S. T._
+
+
+LETTUCE SALAD.
+
+Take two large lettuces, after removing the outer leaves and rinsing
+the rest in cold water, cut lengthwise in four or six pieces, rub into
+a bowl and sprinkle over them--
+
+     1 teaspoonful salt.
+     ½ teaspoonful pepper.
+     3 ounces salad oil.
+     2 ounces English, or 1 ounce French vinegar.
+
+Stir the salad lightly in the bowl until well mixed. Tarragon and
+chevies, or a little water or mustard cress.--_Mrs. R._
+
+
+SLAW.
+
+     Chop fine one head of cabbage put in a pan.
+     1 cup cream.
+     1½ teaspoonful mustard.
+     1 teaspoonful salt.
+     1 tablespoonful butter.
+     1 tablespoonful sugar.
+     And yolk of one egg, beaten light.
+
+When boiled add one-half cup of strong vinegar; stir well and pour
+over the cabbage.--_Mrs. E. T._
+
+
+COLD SLAW.
+
+Wash well and shred fine, a firm white cabbage.
+
+Boil one teacup vinegar.
+
+One tablespoonful butter in a little flour, stir this in the vinegar.
+
+Beat the yolks of four eggs till light and stir also in the mixture,
+just before taking from the fire.
+
+Add mustard, pepper, and salt, to the butter and flour, before putting
+in the vinegar.
+
+Pour all, when hot, over the cabbage and set away to cool.--_Mrs. M.
+C._
+
+
+_Cold Slaw._
+
+Wash your cabbage and lay in cold water some hours. Have a seasoning
+of egg, mustard, oil, pepper, salt, celery-seed, and vinegar, and pour
+over it. In winter the slaw will keep a day or two.--_Mrs. W._
+
+
+LETTUCE DRESSED.
+
+Take well headed lettuce, chop it fine and pour over a dressing made
+of salt and pepper, mustard, hard-boiled egg, and olive oil.
+
+Cream the yolk of the egg and mustard together with a little oil,
+until quite smooth. Add vinegar if desired.--_Mrs. R._
+
+
+_Lettuce Dressed._
+
+     Lettuce chopped fine.
+     ½ cup vinegar.
+     ½ cup ice-water.
+     1 tablespoonful white sugar.
+     1 teaspoonful salt.
+     1 saltspoonful cayenne.
+     2 hard-boiled eggs, chopped.
+     1 onion chopped.
+     1 tablespoonful made mustard.
+     1 tablespoonful of olive oil.--_Mrs. S. T._
+
+
+
+
+SAUCES.
+
+
+SAUCE FOR SALAD OR FISH.
+
+Yolks of two hard-boiled eggs, mashed well with mixed mustard, pepper,
+salt, three tablespoonfuls salad oil, three of vinegar and one of
+tomato catsup.--_Mrs. J. H. F._
+
+
+FISH SAUCE.
+
+Six hard-boiled eggs, chopped and stirred into two cups of drawn
+butter.
+
+Let it simmer, then add one tablespoonful of pepper-sauce, two
+tablespoonfuls minced parsley, a little thyme, and salt to the taste.
+
+Pour over the fish and slice a lemon over all.--_Mrs. S. T._
+
+
+SAUCE FOR FISH.
+
+Yolks of three eggs, one tablespoonful vinegar, half a tablespoonful
+fresh butter, a little salt.
+
+To be stirred over a slow fire till it thickens, it must only be warm
+or it will curdle and spoil.--_Mrs. S._
+
+
+SAUCE FOR COD'S HEAD.
+
+Take a lobster, stick a skewer through the tail, to keep the water
+out; throw a handful of salt in the water. When it boils put in the
+lobster and boil half an hour; pick off the spawns, if any, and pound
+them very fine in a marble mortar and put them in one-half pound drawn
+butter. Take the meat out of the lobster, pull it in bits and put it
+in your butter; add:
+
+     1 spoonful walnut catsup.
+     1 slice of lemon.
+     1 or 2 slices horseradish.
+     A little pounded mace.
+     Salt and cayenne pepper.
+
+Boil them one minute; then take out the lemon and horseradish, and
+serve it up in the sauce-boat.--_Mrs. R._
+
+
+DUTCH SAUCE FOR FISH.
+
+     ½ teaspoonful flour.
+     2 ounces butter.
+     4 tablespoonfuls vinegar.
+     Yolks of two eggs.
+     Juice of half a lemon.
+     Salt to the taste.
+
+Put all the ingredients, except the lemon juice, into a stewpan; set
+it over the fire and keep constantly stirring. When it is sufficiently
+thick, take it off, as it should not boil. If, however, it happens to
+curdle, strain the sauce through a taminy, add the lemon juice, and
+serve. Tarragon vinegar may be used instead of plain, and by many is
+considered far preferable.--_Mrs. C._
+
+
+MAÎTRE D'HÔTE SAUCE.
+
+It is nothing more than butter-sauce made thus:
+
+     Add to one teacup drawn butter, the juice of one-half lemon.
+     2 teaspoonfuls chopped parsley.
+     A little minced onion and thyme.
+     Cayenne pepper and salt to taste.
+
+Beat with an egg-whip while simmering. Good for almost any dish of
+fish or meat.--_Mrs. S. T._
+
+
+FISH SAUCE.
+
+     3 tablespoonfuls butter.
+     1 wineglassful vinegar.
+     2 wineglassfuls tomato or mushroom catsup.
+
+Pepper, salt, and mustard to the taste. Stew till well mixed.--_Mrs.
+J. D._
+
+
+ANCHOVY SAUCE.
+
+Soak eight anchovies in cold water, for several hours; cut up and stew
+in a very little water for twenty minutes; strain into one teacup
+drawn butter.
+
+Pour all in a saucepan and set it on the fire. Beat it up until it
+comes to a boil; pour into a sauce tureen. Add a little cayenne
+pepper; one squeeze of lemon.--_Mrs. S. T._
+
+
+HORSERADISH SAUCE.
+
+     Grate one teacupful horseradish.
+     1 tablespoonful ground mustard.
+     1 tablespoonful sugar.
+     4 tablespoonfuls vinegar, or olive oil if preferred.
+     Pepper and salt.
+     1 teaspoonful turmeric.--_Mrs. J. H. T._
+
+Celery sauce is good made in the same way, by adding butter instead of
+oil, and celery instead of horseradish.--_Mrs. P. W._
+
+
+MUSHROOM SAUCE, FOR FRIED OR BROILED FISH.
+
+Get fine-grown fresh gathered mushrooms; break them up and sprinkle
+salt over them. Let them lie for the juice to run out, stirring them
+often. When the juice has been extracted, strain it, boil well with a
+little ginger and pepper.
+
+Do not season much, as it is the mushroom flavor to be desired. You
+can add seasoning as required; all necessary to keep it is enough salt
+and pepper.
+
+This makes a nice flavoring for any sauce or gravy mixed with soy or
+lemon pickle.--_Mrs. C. C._
+
+
+PEPPER VINEGAR.
+
+Fill a quart bottle with small peppers, either green or ripe; put in
+two tablespoonfuls sugar, and fill with good cider vinegar.
+
+Invaluable in seasoning sauces, and good to eat with fish or meat. If
+small peppers cannot be obtained, cut up large pods instead.--_Mrs. S.
+T._
+
+
+TOMATO SAUCE.
+
+Scald and peel six large ripe tomatoes; chop them up and stew slowly.
+Cream one tablespoonful butter, one tablespoonful sugar, one
+tablespoonful flour, together.
+
+When the tomatoes are thoroughly done, and reduced to a fine pulp, add
+pepper and salt.
+
+Stir the butter, sugar, and flour in. Let boil up and serve.--_Mrs. S.
+T._
+
+
+MUSHROOM SAUCE.
+
+Roll a piece of butter as large as an egg into one heaping teaspoonful
+sifted flour; stir in two tablespoonfuls warm water; let it simmer.
+Pour in one teacup cream, and stir; throw in one pint young mushrooms,
+washed, picked, and skinned; add pepper, salt, another small piece of
+butter.
+
+Let it boil up once, shaking the pan well, and serve.--_Mrs. S. T._
+
+
+ONION SAUCE.
+
+Boil four or five large white onions in salt and water; change the
+water, then drain them. Chop fine and boil with one teacup new milk,
+salt, pepper, and one tablespoonful pepper sauce.
+
+Add drawn butter and serve.--_Mrs. S. T._
+
+
+NASTURTIUM SAUCE.
+
+This is made by stirring into one teacup drawn butter, three
+tablespoonfuls pickled nasturtiums, adding a little salt and pepper.
+Simmer gently and serve.--_Mrs. S. T._
+
+
+APPLE SAUCE.
+
+Pare and slice some tart apples; stew until tender in a very little
+water, then reduce to a smooth pulp. Stir in sugar and butter to the
+taste, a squeeze of lemon juice, and a little nutmeg.--_Mrs. S. T._
+
+
+MINT SAUCE.
+
+     3 tablespoonfuls vinegar.
+     2 tablespoonfuls mint.
+     1 tablespoonful powdered sugar.
+     1 saltspoonful salt.
+
+Mix ten minutes before using.--_Mrs. S. T._
+
+
+_Sauces especially suitable for Fowls, though they may be used for any
+kind of Meats._
+
+
+WHITE SAUCE FOR FOWLS.
+
+Take the neck, gizzard, liver, and feet of fowls, with a piece of
+mutton or veal, if you have any, and boil in one quart water with a
+few whole peppers, and salt, till reduced to one pint; then thicken
+with a quarter pound butter mixed with flour and boil it five or six
+minutes.
+
+Mix the yolks of two eggs with one teacup good cream; put it in the
+saucepan, shaking over the fire till done.--_Mrs. Dr. S._
+
+
+SAUCE FOR BOILED POULTRY.
+
+One stick of white, blanched celery, chopped very small; put it in a
+saucepan with one quart milk and a few black peppercorns; let it boil
+gently, till reduced to one pint. Keep stirring the celery up with the
+milk until it is in a pulp. Thicken the whole with the yolk of one
+fresh egg well beaten, and half a teacup of fresh cream.--_Mrs. S._
+
+
+CELERY SAUCE.
+
+Chop celery into pieces half an inch long, enough to fill one pint
+measure, and stew in a small quantity of water till tender. Add one
+tablespoonful pepper vinegar, a little salt and pepper; pour in one
+teacup cream or milk, then add a sufficient quantity of drawn
+butter.--_Mrs. S. T._
+
+
+EGG SAUCE.
+
+Cut up six hard-boiled eggs, with salt and pepper to taste.
+
+Stir in a sufficient quantity of drawn butter, adding, just as you
+serve, minced onion, parsley, and thyme.--_Mrs. S. T._
+
+
+ASPARAGUS SAUCE.
+
+Parboil one bunch of asparagus, first scraping. When nearly done,
+drain and cut in small pieces. Stew in a teacup of milk, with pepper
+and salt. When done pour into drawn butter, and serve.--_Mrs. S. T._
+
+
+OYSTER SAUCE.
+
+Scald one pint large fresh oysters, just enough to plump them; adding
+one tablespoonful pepper vinegar, a little black pepper and salt.
+
+Pour into a sufficient quantity of drawn butter and serve.--_Mrs. S.
+T._
+
+
+DRAWN BUTTER.
+
+Take one-quarter pound of best fresh butter, cut it up and mix with it
+two teaspoonfuls flour; when thoroughly mixed, put it into a saucepan
+and add to it four tablespoonfuls cold water.
+
+Cover the pan and set it in a kettle of boiling water, shake it round
+continually, always moving it the same way. When the butter is
+entirely melted and begins to simmer, then let it rest until it boils
+up. In melting butter for pudding, some substitute milk for
+water.--_Mrs. Dr. S._
+
+
+_Drawn Butter._
+
+Cream together one-quarter pound fresh butter, with two heaping
+teaspoonfuls sifted flour; add to this six teaspoonfuls water.
+
+Put it in a small tin saucepan and set it in a vessel of boiling
+water, until it begins to simmer, shaking it often.--_Mrs. S. T._
+
+
+_Drawn Butter._
+
+Rub a piece of butter in a little flour, add two or three
+tablespoonfuls boiling water.
+
+Shake continually over the fire without letting it boil, till it
+thickens.--_Mrs. P. W._
+
+
+CRANBERRY SAUCE.
+
+Stew two quarts cranberries; putting only water enough to keep from
+sticking to the bottom of kettle. Keep covered until nearly done, then
+stir in one quart white sugar, and boil until thick. The color is
+finer when the sugar is added just before the sauce is done.--_Mrs. S.
+T._
+
+
+MUSHROOM SAUCE.
+
+Wash and pick one pint young mushrooms, rub them with salt to take off
+the tender skin. Put them in a saucepan with a little salt, nutmeg,
+one blade of mace, one pint cream, lump of butter rubbed in flour.
+
+Boil them up and stir till done, then pour it round the chickens.
+Garnish with lemon.--_Mrs. C. C._
+
+
+
+
+SALAD DRESSINGS.
+
+Take the yolk of one raw egg; add to that one-half tablespoonful of
+either dry or thickly mixed mustard, salt and pepper to your taste.
+
+When well mixed together, add sweet oil in _very_ small quantities, at
+a time, stirring briskly until it is very thick. Then add a little
+vinegar, but not sufficient to make the dressing thin. These are the
+proportions for the yolk of one raw egg, sufficient for four people.
+The quantity of eggs, mustard, etc., must be increased in proportion
+to the quantity of dressing needed.--_Mrs. McK._
+
+
+SALAD DRESSING.
+
+     Beat two eggs. Add butter size of half an egg.
+     ½ teaspoonful mustard rubbed smooth in a little water.
+     4 tablespoonfuls vinegar.
+     ½ teacupful boiling water.
+
+Set it in a bowl on top of the tea-kettle and stir until as thick as
+cream.--_Mrs. W. H. M._
+
+
+DRESSING.
+
+To one tumblerful vinegar, warmed in a stewpan, add four beaten eggs;
+stir for a few minutes till cooked like boiled custard. Then throw in:
+
+     A teaspoonful of salt.
+     1 teaspoonful of sugar.
+     1 teaspoonful of mustard.
+     1 teaspoonful of pepper.
+     A lump of butter size of half an egg, instead of oil.
+
+Stir well and pour out. Will keep for weeks. Good for chicken
+salad.--_Mrs. W._
+
+
+DRESSING FOR SALAD.
+
+Turkey is more economical and better for salad than chicken. To one
+turkey, weighing about nine pounds, allow nine eggs:
+
+     7 hard-boiled eggs.
+     2 raw eggs, yolks and whites beaten separately.
+     To each egg allow 2 tablespoonfuls salad oil, perfectly pure and
+       sweet.
+     1 saltspoonful salt.
+     1 saltspoonful made mustard.
+     2 saltspoonfuls cayenne pepper to the whole amount.
+     Celery to the taste.
+     Lettuce leaves, if in season, using only the heart.
+     The juice of 2 lemons.
+
+This will last a week.--_Mrs. A. M. D._
+
+
+DRESSING FOR CHICKEN SALAD.
+
+To four chickens, the yolks of twelve eggs mashed very smooth with:
+
+     1 raw egg beaten light.
+     ½ teacup of mustard.
+     ½ teaspoonful red pepper.
+     1 teacup salad oil.
+     1 cup of vinegar.
+     1 quart of cut celery.
+     Salt to the taste.--_Mrs. J. W._
+
+
+LETTUCE DRESSING.
+
+     1 raw egg.
+     1 tablespoonful sugar.
+     1 teaspoonful salt.
+     ½ teaspoonful mustard.
+     A little cayenne pepper (never use black pepper on lettuce).
+     2 tablespoonfuls best olive oil.
+     1 tablespoonful vinegar.--_Miss R. S._
+
+DRESSING FOR CABBAGE.
+
+     The yolk of an egg.
+     1 teaspoonful salt.
+     1 teaspoonful mustard.
+     2 teaspoonfuls sugar, mashed smooth.
+     1 cup of cream.
+     Vinegar to your taste.--_Mrs. E. C. G._
+
+
+SANA MAYONNAISE.
+
+The yolks (raw) of two eggs.
+
+Stir in oil, a drop at a time, until it begins to thicken, and then
+pour it in slowly still, but in greater quantities, stirring
+continually. Add cayenne pepper, salt, and vinegar to the taste.
+
+If mustard is liked in the sauce, it must be mixed with the yolks of
+the eggs before dropping the oil.
+
+This sauce should be nearly as thick as soft butter. It makes a
+delicious dressing for lettuce, celery, cold poultry or game; and also
+for cold boiled fish or pickled salmon. If used with the latter, the
+salmon should be placed in the centre of the dish and covered thickly
+with sauce.
+
+Boiled chestnuts, peeled, small pickled onions, sliced cucumbers,
+lettuce, etc., are a great addition, and should be used to dress or
+garnish the dish, but not be mixed with the salmon.--_Mrs. E. P.,
+Cin._
+
+
+SALAD FOR SLAW.
+
+     3 eggs well beaten.
+     Nearly a cup of sugar.
+     1 tablespoonful butter.
+     1 tablespoonful mustard.
+     Pepper and salt to your taste.
+     Tumbler of milk.
+     Tumbler of vinegar.
+
+Stir well over the fire until as thick as custard. Let it cool and
+pour over cabbage.--_Mrs. R. A._
+
+
+DRESSING FOR COLD SLAW.
+
+     1 cup of vinegar.
+     2 eggs well beaten.
+     1 teaspoonful salt.
+     1 teaspoonful mustard.
+     1 tablespoonful sugar.
+     1 tablespoonful butter.
+     A little black pepper.
+
+Mix together the butter, salt, pepper, sugar, mustard; add the eggs
+last.
+
+Have the vinegar boiling and pour it on, stirring all the time. Then
+pour it back in the saucepan and boil a few minutes. Pour on the slaw
+when cold.--_Miss N._
+
+
+LETTUCE DRESSING.
+
+     Yolks of 4 eggs.
+     1 teacup milk.
+     1 teacup vinegar.
+     4 tablespoonfuls oil or melted butter.
+
+After mixing all well together, except the vinegar, let it come to a
+boil. When cold, beat well, add the vinegar, salt, pepper, and made
+mustard to suit the taste. Keep corked in a bottle.--_Mrs. A. M. D._
+
+
+SALAD DRESSING.
+
+Put one tumbler vinegar, and one lump butter, size of an egg, on to
+boil.
+
+Beat up the yolks of three or four eggs, and pour the boiling vinegar
+over them, stirring all the time; return it to the fire and continue
+to stir, until it thickens like custard. When it is perfectly cold add
+one tumblerful cream, into which has been mixed one tablespoonful
+salt, one tablespoonful mustard, two spoonfuls sugar, and one spoonful
+bruised celery-seed.
+
+Bottle the dressing and it will keep for a month.--_Mrs. P._
+
+
+CELERY DRESSING.
+
+     2 tablespoonfuls butter.
+     2 beaten eggs.
+     1 teaspoonful salt.
+     1 teaspoonful mixed mustard.
+     1 cup vinegar.
+     1 cup fresh milk or cream.
+
+Boil and use cold.--_Mrs. I. D._
+
+
+TO DRESS CELERY.
+
+Beat light the yolk of one egg; add:
+
+     2 tablespoonfuls cream.
+     1 tablespoonful white sugar.
+     3 tablespoonfuls vinegar.
+     1 teaspoonful olive oil.
+     1 teaspoonful mustard.
+     1 teaspoonful salt.--_Mrs. Dr. S._
+
+
+
+
+BRUNSWICK STEWS, GUMBO, AND SIDE DISHES.
+
+
+BRUNSWICK STEW.
+
+     A twenty-five cent shank of beef.
+     A five-cent loaf of bread--square loaf, as it has more crumb, and
+       the crust is not used.
+     1 quart potatoes cooked and mashed.
+     1 quart cooked butter-beans.
+     1 quart raw corn.
+     1½ quart raw tomatoes peeled and chopped.
+
+If served at two o'clock, put on the shank as for soup, at the
+earliest possible hour; then about twelve o'clock take the shank out
+of the soup and shred and cut all of the meat as fine as you can,
+carefully taking out bone and gristle, and then return it to the
+soup-pot and add all of the vegetables; the bread and two slices of
+middling are an improvement to it.
+
+Season with salt and pepper to the taste; and when ready to serve,
+drop into the tureen two or three tablespoonfuls butter.
+
+This makes a tureen and about a vegetable-dish full.--_Mrs. R. P._
+
+
+_Brunswick Stew._
+
+About four hours before dinner, put on two or three slices of bacon,
+two squirrels or chickens, one onion sliced, in one gallon water. Stew
+some time, then add one quart peeled tomatoes, two ears of grated
+corn, three Irish potatoes sliced, and one handful butter-beans, and
+part pod of red pepper.
+
+Stew altogether about one hour, till you can take out the bones. When
+done, put in one spoonful bread crumbs and one large spoonful
+butter.--_Mrs. M. M. D._
+
+
+_Brunswick Stew._
+
+Take one chicken or two squirrels, cut them up and put one-half gallon
+water to them. Let it stew until the bones can be removed. Add
+one-half dozen large tomatoes, one-half pint butter-beans, and corn
+cut from half a dozen ears, salt, pepper, and butter as
+seasoning.--_Mrs. I. H._
+
+
+_Brunswick Stew._
+
+Take two chickens or three or four squirrels, let them boil in water.
+Cook one pint butter-beans, and one quart tomatoes; cook with the
+meat. When done, add one dozen ears corn, one dozen large tomatoes,
+and one pound butter.
+
+Take out the chicken, cut it into small pieces and put back; cook
+until it is well done and thick enough to be eaten with a fork.
+
+Season with pepper and salt.--_Mrs. R._
+
+
+GUMBO.
+
+Put one tablespoonful lard into a pan. Slice two onions and fry them
+in it a few minutes. Have ready a chicken cut up, and fry it in the
+lard till it slightly browns, also one or two slices of bacon or pork,
+and three or four bunches parsley cut up.
+
+Have a heaping plateful of ochra cut up; put that in the pan and let
+it wilt a few minutes (you must stir it), then add three or four
+tomatoes cut up. Then put the whole into a stewpan, pour hot water to
+it, not quite as much as for soup. Let it boil until quite thick.
+Season with pepper and salt, also red or green pod pepper.
+
+It must be dished like soup and eaten with rice; the rice to be boiled
+dry and served in a vegetable dish; put one or two spoonfuls in a
+plate and pour the gumbo over it.--_Mrs. G._
+
+
+_Gumbo._
+
+Cut up two chickens, fry slightly with a little onion, and a few
+slices pickled pork.
+
+Put in three or four quarts boiling water, together with pepper and
+salt, eighteen okras, one-half peck cut up tomatoes.
+
+Stew one hour and a half.--_Mrs. D. R._
+
+
+_Gumbo._
+
+Take one chicken, frying size, cut up in hot lard; add one quart ochra
+chopped fine, and one good sized onion chopped fine, when the chicken
+begins to brown, stirring all the time until it ceases to rope and is
+a nice brown.
+
+Then put it into a deep vessel and pour on enough boiling water to
+make soup for ten or twelve persons, adding two or three tomatoes,
+skinned and sliced, two ears of tender corn, salt, and black and red
+pepper to the taste.
+
+Let the whole boil one hour.
+
+Boil rice very dry and serve with it.--_Mrs. P. McG._
+
+
+GUMBO FILIT À LA CREOLE.
+
+Put into a deep pot one tablespoonful lard, when hot put in one
+tablespoonful flour, stir in until brown, then slice one large onion
+and fry it till brown; skim out the onion and do not put it back until
+a chicken cut up in small pieces has been fried. Stir it all the time.
+Have a kettle of boiling water near by; pour one or two cups of water
+on the chicken, stir well and let it simmer slowly. Add:
+
+     10 allspice.
+     8 cloves.
+     Red and black pepper.
+     Parsley and thyme if you like it.
+
+Put in two quarts of water, boiling, and let it boil gently two hours.
+Have ready the liquor from one quart oysters, put that in with the
+water; put the oysters in later, allowing them time to cook. When
+ready to serve stir in one tablespoonful filit, boil up once. To be
+eaten with rice cooked dry.
+
+N. B. _Filit_ is only pulverized sassafras leaves, dried and sifted;
+you can make it yourself.--_Mrs. S., La._
+
+
+VEAL PÂTÉS.
+
+     3½ pounds leg of veal.
+     ¼ pound salt pork.
+     6 soda crackers rolled and sifted.
+     1 tablespoonful salt.
+     1 tablespoonful black pepper.
+     1 nutmeg.
+     2 eggs well beaten.
+     Butter the size of an egg.
+
+Hash veal and pork together, cutting very fine. Then mix seasoning
+very thoroughly and form into oval shapes. Put a small piece of butter
+and bread crumbs over the top, while in the baking dish; half a teacup
+water, and baste frequently while baking. In moulding it and when
+mixing it keep wetting the hands in cold water, also wet the dish
+when you begin moulding it in shape.--_Mrs. J. P. H._
+
+
+HASHED MUTTON.
+
+Cut cold mutton into very thin slices, and make a gravy by boiling the
+bones for two hours with a little onion, pepper and salt.
+
+Strain this gravy and thicken it with a little flour, adding a small
+amount of tomato or mushroom gravy to flavor it, and a small piece of
+butter. When the gravy is of a proper consistency, put in the slices
+of mutton, and let it simmer slowly for ten minutes. Serve on a
+platter with parsley and sippets of bread.
+
+
+_Hashed Mutton._
+
+Fry in a saucepan three small onions, and three small slices of bacon
+or ham, until they are brown; then add a little more than half a pint
+water, and thicken it with flour. Next strain it and add it to the
+meat with a little sauce; pepper and salt to the taste.
+
+It will take about an hour to hash.
+
+
+MUTTON HASH.
+
+Cut the meat up fine, putting the bones on to stew in water; then take
+out the bones and put in the hash, with pepper, salt and gravy left
+from the day before.
+
+Let these stew at least half an hour. Put in one large tablespoonful
+browned flour. Add--
+
+     6 tablespoonfuls red wine.
+     1 tablespoonful walnut catsup.
+     1 tablespoonful tomato catsup.
+     A lump of butter rolled in a little flour.
+
+If a small dish, proportion the seasoning.
+
+Beef, goose, and duck hash can be made the same way.--_Mrs. R._
+
+
+HOTCH POTCH.
+
+During the summer season get lamb chops, which half fry. Cut up
+cabbage, lettuce, turnips, onions and any other vegetables, which
+boil, with seasoning of pepper, salt, etc.; one hour before dinner,
+put in the lamb chops, with some green peas; boil the potatoes
+separately.
+
+
+SCOTCH BROTH.
+
+     3 pounds of the scrag end of a neck of mutton.
+     1 onion.
+     1 small turnip.
+     A little parsley.
+     A little thyme.
+
+Put the mutton in the pan and cover with two quarts cold water, add
+the vegetables and not quite one teacup rice; one small carrot and a
+little celery added will give a nice flavor.
+
+When it boils, skim carefully, cover the pan, and let it simmer for
+two hours. Of course, the vegetables must be cut small.
+
+
+MEAT LOAF.
+
+Chop fine whatever cold meat you may have, fat and lean together; add
+pepper and salt, one finely chopped onion, two slices of bread which
+have been soaked in milk, and one egg.
+
+Mix well together and bake in a form. This makes an admirable tea or
+breakfast dish.--_Mrs. J._
+
+
+BLACK STEW.
+
+Take any kind of fresh meat that has been boiled or roasted, cut up
+enough to make a dish; put one tablespoonful currant jelly, one
+tablespoonful of wine, one large spoonful butter, one-half onion
+chopped, pepper and salt.
+
+Stir all together fifteen minutes. Pickle cut up is an improvement,
+and brown sugar can be used instead of currant jelly.--_Mrs. J. T._
+
+
+A NICE SIDE-DISH.
+
+Make a mince meat of turkey; after it is stewed put boiled rice
+around the dish and set it in an oven to brown. Then garnish with hard
+boiled eggs.--_Mrs. E. I._
+
+
+MEAT CROQUETTES.
+
+Any nice cold meat when nicely minced will make good croquettes,
+especially veal. Take about one-quarter loaf bread, well soaked in
+water and squeezed dry; mix with the minced meat about one
+dessertspoonful chopped parsley, one dessertspoonful ground ginger,
+three eggs, a pinch of ground mace, pepper and salt, roll them into
+egg-shaped balls; have ready two or three eggs well beaten, in one
+plate, and flour in another; first roll in the flour, then in the egg,
+fry in boiling drippings; serve hot.--_Mrs. T._
+
+
+CROQUETTES.
+
+Take cold fowl or fresh meat of any kind, with slices of fat ham; chop
+together very fine, add one-half as much stale bread grated, salt and
+pepper, grated nutmeg, one tablespoonful catsup, one teaspoonful made
+mustard, and lump of butter size of an egg. Mix well together till it
+resembles sausage meat; mould them into cakes, dip into well beaten
+yolk of an egg, cover thickly with grated bread. Fry a light
+brown.--_Mrs. F. D._
+
+
+_Croquettes._
+
+Boil or roast a turkey, chop the meat as fine as possible. Mix eight
+beaten eggs with the meat, add one quart of milk, one-quarter pound
+butter, salt and pepper, a little mace.
+
+Stew all together for a few minutes, then take it off to cool and make
+into little cone shapes. Roll each one into pounded crackers and drop
+in boiling lard till a light brown.--_Mrs. M. E. L. W., Md._
+
+
+CHICKEN CROQUETTES.
+
+Cold chicken, chopped parsley, a little cream, grated crackers, lemon
+flavoring, salt and pepper. Cut chicken very fine and season with salt
+and pepper; add chopped parsley, moisten with cream sufficient to
+make paste; mould in a wineglass with grated cracker or bread crumbs
+on outside. Fry quickly in hot lard. Brown lightly. Lemon flavoring
+can be added at will.--_Mrs. G. P._
+
+
+POTATO CROQUETTES.
+
+Peel, boil, and mash one quart potatoes, mix with yolks of four eggs
+and some milk.
+
+Set on the fire, stir two minutes; set on a dish to cool or leave
+overnight. In the morning add a little milk, mix thoroughly, roll in
+bread crumbs; divide in cakes and fry in lard. Take off when done;
+drain, dish, and serve immediately.--_Mrs. E._
+
+
+CROQUETTE BALLS.
+
+Chop up one quart of any cold meat very fine, to which add one pint
+stale bread. Mix up one egg, mustard, pepper, salt and butter, and
+pour over the bread and meat; roll into balls, which must be rolled
+into the white of an egg, then into bread crumbs, and bake a nice
+brown. This is a nice side-dish for breakfast or tea.--_Mrs. S. G._
+
+
+CROQUETTES.
+
+Have some nice pieces of veal or fowl, chopped fine, season with
+nutmeg, pepper and salt to your taste.
+
+Boil one-half pint milk with one small garlic. Thicken with two
+tablespoonfuls flour, and one tablespoonful butter.
+
+Let it remain till thoroughly done: stir in the meat and then form the
+croquettes. Roll in bread crumbs, then the yolk of an egg, then in
+bread crumbs, and fry a nice brown.--_Miss E. P._
+
+
+_Croquettes._
+
+Take cold meat or fresh meat, with grated ham, fat and lean, chopped
+very fine--add one-half as much stale bread grated, salt, pepper, and
+nutmeg, one tablespoonful catsup, a lump of butter.
+
+Knead all well together--if not soft enough add cream or gravy. Make
+in cakes the shape of a pear; dip them in the yolk of an egg beaten,
+roll in dried bread crumbs, and fry a light brown.--_Miss M. C. L._
+
+
+SAUSAGE CROQUETTES.
+
+     2 pounds of meat.
+     4 eggs.
+     1 cup butter.
+     1 cup milk.
+
+Add powdered cracker or stale bread crumbs sufficient to thicken,
+while on the fire. Roll in oblong shapes and fry in lard. Roll the
+balls in cracker dust before frying.--_Mrs. R. K. M._
+
+
+SAUSAGE CROQUETTES.
+
+One pound sausage meat, two eggs, well beaten, and bread crumbs well
+minced.
+
+Make the meat into cakes, then roll in the beaten egg, and afterwards
+in bread crumbs. Fry in pan and serve hot. Cold ham served in the same
+way is delicious; mince it very fine.--_Mrs. G._
+
+
+FORCEMEAT BALLS.
+
+One pound of fresh suet, one ounce ready dressed veal, or chicken
+chopped fine, bread crumbs, a little shallot or onion, salt and pepper
+(white), nutmeg; parsley and thyme, finely shred.
+
+Beat as many eggs, yolks and whites separately, as will make the above
+ingredients into a moist paste; roll into small balls, and fry in
+boiling lard. When of a light brown, take out with a perforated
+skimmer. Forcemeat balls made in this way are remarkably light, but
+being somewhat greasy, some persons prefer them with less suet and
+eggs.--_Mrs. A. M. D._
+
+
+MINCE WITH BREAD CRUMBS.
+
+Chop up any kind of cold meat very fine, place in a baking dish a
+layer of bread crumbs, seasoned with lump of butter, black pepper, and
+salt.
+
+Then a layer of minced meat, and so on with alternate layers, till the
+dish is filled. Pour over all a cup of rich cream, and be sure to have
+enough lumps of butter to make it rich. Bake until it is a good brown
+on top.--_Mrs. C. M. A._
+
+
+MINCE WITH POTATOES.
+
+Chop fine any cold meat; parboil enough Irish potatoes to be
+two-thirds as many as there is chopped meat. Mix all together with one
+raw egg, one onion, black pepper, and salt.
+
+Fry with butter, either in large or small cakes in a pan, the cakes
+rather larger than sausages. If you have cold ham, it is an advantage
+to add some of it to the mince; and the whole is very nice made of
+cold pickled beef.--_Mrs. C. M. A._
+
+
+POT POURRI.
+
+Take any kind of fresh meat chopped fine, and put into a stewpan with
+a little warm water, pepper and salt, and chopped onion. Cook twenty
+minutes; then put into a baking-dish with an equal quantity of bread
+crumbs, and pour over a cup of sweet cream. Bake to a light
+brown.--_Mrs. F. D._
+
+
+HASH.
+
+One and one-half teacup of boiling water must be poured into a
+saucepan, mix one heaping spoonful flour with one tablespoonful cold
+water, stir it in and boil three minutes. Then add two teaspoonfuls
+salt, half a small teaspoonful pepper, and butter size of an egg.
+
+After removing all tough, gristly pieces from the cold cooked meat,
+chop it fine with some boiled potatoes. Put them in the dressing, heat
+through, then serve. It injures meat to cook it _again_, making it
+hard and unpalatable. Should you have any cold gravy left, use it; in
+that case you will require less butter, salt and pepper. You can serve
+it with buttered toast underneath, or you may set it into the oven to
+brown on top, or drop eggs into a skillet of boiling salt water, and
+when cooked, place on top of hash.--_Mrs. J._
+
+
+CASSA ROLLS.
+
+Boil some Irish potatoes until quite done, mash them smooth and add an
+equal quantity of salt meat chopped fine. Mix with this several well
+beaten eggs, one spoonful butter, some pepper and salt.
+
+Bake in little cakes like potato cakes.--_Mrs. F. D._
+
+
+RAGOÛT SOUSE.
+
+Split four feet once, fry with one or two dozen large oysters, a light
+brown. Lay them in a stewpan over the liquor from the oysters, or some
+beef or veal gravy; add one large spoonful butter rolled in flour, one
+dozen allspice, beaten, one glass red wine, one glass walnut catsup,
+and pepper.
+
+Stew gently until dinner, skimming off any grease. Garnish with
+hard-boiled eggs. Mace or cloves may be used instead of
+allspice.--_Mrs. B._
+
+
+BREAKFAST DISH.
+
+Take the remnant of any cold meats, either boiled or roasted. Prepare
+it, as if for chicken salad, in fine shreds. Mix with potatoes mashed
+fine, and add two well-beaten eggs.
+
+Season with butter, pepper, and other spices if you like.
+
+Make it into a loaf and bake it brown, or fry it in cakes if
+preferred.--_Mrs. J. F. G._
+
+
+MOCK TERRAPIN.
+
+Mince cold veal very fine, sprinkle with salt and cayenne. Mash the
+yolks of three hard-boiled eggs, three tablespoonfuls cooking wine,
+three tablespoonfuls cream or milk, a little nutmeg and a little mixed
+mustard, a large lump of butter with a little flour rubbed in.
+
+Let all steam five minutes, and serve hot on toast.
+
+A nice relish for breakfast or lunch.--_Miss E. S., La._
+
+
+BREAKFAST DISH.
+
+One pound pork sausage, one tablespoonful pounded crackers, two well
+beaten eggs. Work thoroughly together, and make into cakes. These will
+be rather soft, but dropping each one into a plate of pounded or
+grated cracker will enable you to handle them. Put into a hot
+frying-pan. No lard is to be used, but keep the pan covered while
+frying.--_Miss E._
+
+
+BAKED HASH.
+
+Take cold beef or veal, chop the meat very fine, put it in a pan with
+some water; add salt, pepper, butter and bread crumbs to taste. Season
+with a little chopped onion, parsley and thyme, all minced fine, half
+a cup milk or cream with one egg beaten. Grate some crumbs over the
+top, and bake till brown.--_Mrs. J. H. F._
+
+
+SANDWICHES.
+
+Grate one quarter pound cold ham in a bowl, with one tablespoonful
+chopped pickle, one teaspoonful mustard, a little black pepper, six
+dessertspoonfuls butter; put in a bowl and stir quickly until a cream.
+
+Add the ham and seasoning, mix all together well. Have slices of light
+bread and spread the mixture on each side of each slice.
+
+Cold grated tongue, instead of ham, is very nice spread on the inside
+of biscuit.
+
+
+_Sandwiches._
+
+Mince ham and tongue together, and spread between buttered bread. Add
+a little French mustard to the mince if liked.--_Mrs. R._
+
+
+PILLAU.
+
+Take cold fresh meat, either chicken or veal, and cut it up quite
+small after taking off the outer skin either fat or gristle. Mix it
+well with some cold rice, then stir this in a batter made of two eggs
+well beaten, and about one quart milk. Season with salt, pepper, and
+butter.
+
+Bake in a deep dish.--_Mrs. A. B._
+
+
+CALF'S HEAD PUDDING.
+
+Skin the head, take out the brains. Thoroughly wash, then soak the
+head one night to extract the blood. Put on in cold water and boil
+five or six hours, or until the bones are ready to drop out. Pick it
+very fine, taking all the bones out; then add the liquor in which it
+was boiled, one tablespoonful butter, four eggs well beaten; one small
+piece of lemon or pickle; one onion, if liked; pepper and salt.
+
+Lay the brains all over the top and bake. Bread crumbs are an
+improvement. The liquor seasoned makes excellent soup.--_Miss F. E._
+
+
+LIVER PUDDING.
+
+Take two hog's heads, clean nicely; two livers, two lights, and cut
+all the good part off half a dozen milts; half a dozen sweetbreads;
+half a dozen kidneys, split open.
+
+Put all together in a tub of salt and water; let them soak all night;
+take them out next morning, put them in a kettle with two slices of
+fat pork. Let all boil until done, then take it up and let it cool a
+little and grind it in a sausage mill, and while grinding, skim some
+of the grease off of the kettle and pour it into the mill. After it is
+ground, season with black pepper, salt, and onions chopped fine, to
+suit the taste.
+
+If it is not rich enough, boil more middling or pork and mix with the
+meat; if stuffed, boil again a few minutes.
+
+
+PIG'S HEAD PUDDING.
+
+Boil head and liver until perfectly done, cut up as for hash. Put it
+on again in warm water and season highly with butter, pepper, salt,
+and a little chopped onion.
+
+After well seasoned, put in a baking-dish with one egg beaten light.
+Bake two hours, and lay over hard-boiled eggs sliced, and strips of
+pastry across the top.
+
+Calf's Head Pudding can be made in the same way.--_Mrs. Col. S._
+
+
+POTATO PIE.
+
+The remains of cold mutton, either roasted or boiled, cut into nice
+slices, three hard-boiled eggs, also sliced, and two or three
+potatoes, seasoning of pepper, salt, and pounded mace to your taste.
+
+All laid alternately in a baking-dish and filled nearly up with any
+gravy or stock at hand; cover with a potato crust, full two inches
+thick, and bake until the potatoes are a nice brown color. If the
+potatoes are scratched over with a fork, it gives them a pretty, rough
+appearance. To make the crust, boil and mash the potatoes with a
+little butter and milk and a small quantity of salt.--_Mrs. R. P._
+
+
+A NICE PIE.
+
+One pound steak, three soft crackers rolled, one small piece of
+butter, two tablespoonfuls of water, salt and pepper. Bake in a deep
+pan.--_Mrs. R._
+
+
+POTATO PIE.
+
+A savory potato pie is made thus: A layer of mashed potatoes placed in
+a pie dish and then slices of any cold meat (if chicken or veal,
+slices of tongue or ham may be added), and herbs, pepper and salt,
+sprinkled over to taste. Continue these layers alternately till the
+dish is full; the potatoes must well cover the top, which should have
+some butter added, and be brushed over with the yolk of an egg, and
+put into the oven till done through. A little butter on each layer is
+needed if the meat is not fat, and it should not be too fat.--_Mrs.
+S._
+
+
+CRUMB PIE.
+
+Mince any cold meat very finely, season it to taste, and put it into a
+pie dish; have some finely grated bread crumbs, with a little salt,
+pepper, and nutmeg; and pour into the dish any gravy that is at hand.
+Cover over with a thick layer of bread crumbs and put small pieces of
+butter over top. Place in the oven till a fine brown. Send to the
+table hot.--_Mrs. W._
+
+
+HAGGIS.
+
+Cut cold beef in pieces and mix with mashed potatoes; fill a
+baking-dish and season with butter, pepper, and salt. Bake and serve
+hot.
+
+
+COLD CHICKEN WITH VINEGAR.
+
+Cut up the chicken in fine pieces and crack the bones. Season with
+salt and pepper; put it in a deep baking plate with a lump of butter,
+and one tablespoonful vinegar. Cover it with hot water. Put a plate
+over it and stew on a stove or over hot embers. Add one heaping teacup
+chopped celery to the mixture before cooking.--_Mrs. A. P._
+
+
+DEVILLED COLD CHICKEN.
+
+Take the legs and wings of any cold fowl.
+
+Dress with pepper, salt, mustard, and butter; then broil.
+
+
+GIBLET PIE.
+
+Made as chicken pie, adding livers of chicken or pigeon, which have
+been boiled in the water left from cooking; celery and sweet herbs.
+Season with mushroom or walnut catsup.--_Mrs. T._
+
+
+SQUAB PIE.
+
+After the squabs are picked and drawn as a large fowl is for roasting,
+wash them and put them in a saucepan with a close cover. They should
+be covered with boiling water and boiled slowly till tender, when a
+little salt and an onion clove should be added. Then take them out,
+drain and dry, and put in each squab a teaspoonful of butter, a little
+pepper, salt, minced parsley and thyme. Then put into the cavity of
+each squab, a hard-boiled egg. Lay them in a large, round, earthen
+baking dish, three or four inches deep. Strain over them the liquor in
+which they were simmered. Add a tablespoonful of butter and a teacup
+of milk or cream. Sift in two tablespoonfuls of cracker crumbs not
+browned, a tablespoonful of minced parsley and thyme, and a little
+salt. Put in a few slips of pastry. Cover with a rich crust and bake.
+
+The same recipe will answer for robins, except that the eggs must be
+chopped, instead of being placed whole in the cavity of the
+bird.--_Mrs. S. T._
+
+
+BEEF CAKES.
+
+Chop pieces of roast beef very fine. Mix up grated bread crumbs,
+chopped onions, and parsley; season with pepper and salt, moisten with
+a little dripping or catsup.
+
+Cold ham or tongue may be added to improve it.
+
+Make in broad, flat cakes, and spread a coat of mashed potatoes on the
+top and bottom of each. Lay a piece of butter on every cake and put it
+in an oven to brown.
+
+Other cold meats may be prepared in the same way for a breakfast
+dish.--_Mrs. D._
+
+
+FISH AND POTATOES.
+
+Boil salmon or other fish; mash up boiled Irish potatoes; chop yolks
+of hard boiled eggs.
+
+Mix all together with butter; make very hot, and keep it so at
+table.--_Mrs. R._
+
+
+BEEFSTEAK AND POTATOES.
+
+Cut up in a stewpan, with cold water, and stew till well cooked, the
+steak you will use; mash some potatoes with creamed butter, pepper and
+salt.
+
+Line a baking dish with it and put in the steak, seasoning with
+butter, pepper, and salt. Bake a little while.
+
+
+BACON FRAISE.
+
+Take a nice piece of middling about six inches square, pare off the
+skin and cut in small square pieces, then fry it. Make a batter of
+three pints flour, five eggs, one handful parsley, chopped fine. Beat
+all light and fry with bacon. Serve hot. This will make two
+dishes.--_Mrs. M. D._
+
+
+ITALIAN MANNER OF COOKING MACARONI.
+
+One and a half pound macaroni, parboiled with a little salt, and one
+clove garlic. One pound of beef chopped fine, lean and fat stewed with
+one pint tomatoes.
+
+Alternate layers of macaroni and the stewed beef with grated cheese.
+Add cayenne pepper, salt, butter, and a little wine.
+
+A thick layer of grated cracker crumbs and cheese on top. Serve with a
+stand of grated Stilton cheese.--_Mrs. R. R._
+
+
+MACARONI.
+
+Break into pieces one inch long and put in the dish you wish to fill,
+filling it only one-third full. Wash well and boil in a covered
+stewpan until soft and tender, drain off all the water; cover with
+this the bottom of a baking dish. Sprinkle over pepper and salt,
+grated cracker, bits of butter and grated cheese; then another layer
+of macaroni, etc., in the same order. When the dish is filled, pour
+over fresh milk until all is barely covered. Sift over pounded cracker
+and set in the oven. If it becomes too brown, sift over more cracker
+before serving.--_Mrs. S. T._
+
+
+_Macaroni._
+
+Boil one-half pound macaroni in water, with salt, one small onion and
+two blades mace.
+
+Put in one sweetbread, chopped fine, or the same amount of fresh veal,
+the nice part being taken.
+
+Boil till tender before taking it up, drain off the water and add one
+large spoonful butter, one-half pint milk, a quantity of grated
+cheese; one teaspoonful mustard; two teaspoonfuls black pepper, one
+pint skinned tomatoes, salt to the taste; one egg, beaten up, is a
+great improvement.
+
+Butter a deep dish and bake the macaroni a light brown. Have it served
+with a small bowl of grated cheese, of the best quality, so that each
+one may add what they like.--_Mrs. M. C._
+
+
+_Macaroni._
+
+Parboil enough macaroni to make a dish; lay alternate layers of
+macaroni, and grated cheese. Season with salt, pepper, and butter; add
+three eggs, well beaten, and enough milk to fill a dish. Sprinkle
+bread crumbs over top and bake.--_Mrs. R. A._
+
+
+_Macaroni._
+
+To one and one-half pound macaroni, add one pound beef, chopped fine.
+Make a stew of the beef with one quart water, one clove of garlic,
+catsup, tomato, or walnut, to suit the taste, one dessertspoonful
+currant jelly, salt and pepper.
+
+Boil the macaroni; put in a pan a layer of macaroni and a layer of
+cheese, with plenty of butter, using quarter of a pound of butter for
+the dish.
+
+Then pour the stew over the top, and bake fifteen minutes.--_Miss M.
+B. B._
+
+
+TO BOIL HOMINY.
+
+Take two quarts of hominy, wash through several waters until the water
+is clear; put it on to boil in a pot half full of water, with a plate
+turned down in the bottom of the pot to prevent its burning. Boil for
+six hours--do not stir it; when done, take off the vessel and set it
+aside in a cool place. When it is ready to fry, put a little lard in
+the pan, let it get hot, and mash in the hominy; then add a little
+salt. Put it in the pan and press down; let it fry till brown, turning
+it upside down on the dish.--_Mrs. P. W._
+
+
+HOMINY CROQUETTES.
+
+To one cup cold boiled hominy, add two teaspoonfuls melted butter,
+and stir it well, adding by degrees one cup milk, till all is made in
+a soft light paste; adding one well-beaten egg.
+
+Roll into oval balls with floured hands; dip in beaten egg, then roll
+in cracker crumbs and fry in hot lard.--_Mrs. M._
+
+
+FRIED HOMINY.
+
+Warm the boiled hominy; add a piece of butter, a little salt, half a
+pint cream, two eggs, and flour enough to stiffen the mixture. Fry
+like mashed potatoes.--_Mrs. E._
+
+
+TO BOIL HOMINY.
+
+Soak in hot water the overnight. Next morning wash out in two waters
+and boil thoroughly. A little milk added to the water whitens and
+seasons it.--_Mrs. W._
+
+
+TO STEW, FRY, OR BROIL MUSHROOMS.
+
+After you have peeled them, sprinkle with salt and pepper and put them
+in a stewpan with a little water and lump of butter. Let them boil
+fast for ten minutes and stir in a thickening of flour and cream. They
+may be broiled on a gridiron, and seasoned with butter. Fry them also
+in butter. The large mushrooms are used for the two latter modes of
+cooking them.--_Mrs. C. C._
+
+
+SWEETBREAD AND MUSHROOM PÂTÉS.
+
+Ten sweetbreads, parboiled, skinned and all the fat removed; cut into
+small pieces. Add one even teaspoonful salt, one can of French
+mushrooms. Slice thin, add to juice one teaspoonful salt, one
+teaspoonful pepper, one saltspoonful powdered mace, lump of butter
+size of guinea egg.
+
+Simmer slowly twenty minutes. Add sweetbreads dredged with one heaping
+spoonful corn starch, well mixed in the sweetbread. Let it boil up
+once, stirring to prevent sticking. Serve in puff paste shapes, hot. A
+little chopped parsley may be added.--_Mrs. R. R._
+
+
+TO STEW MUSHROOMS.
+
+One pint mushroom buttons, three ounces fresh butter, pepper and salt
+to taste, lemon juice, one teaspoonful flour, cream or milk, a little
+nutmeg.
+
+Pare the mushrooms, put them into a basin of water with a little lemon
+juice. Take them from the water, put into a stewpan, with the above
+ingredients. Cover the pan closely and let them stew gently twenty
+minutes. If the mushrooms are not perfectly tender, stew them five
+minutes longer; remove every particle of butter which may be floating
+on top, and serve.--_Mrs. C. C._
+
+
+BROILED MUSHROOMS.
+
+Cleanse the large mushrooms by wiping with flannel and a little salt.
+Cut off stalks and peel the tops; broil them over a clear fire,
+turning them once. Arrange on a hot dish. Put a small piece of butter
+on each mushroom, season with pepper and salt; squeeze over them a
+little lemon juice. Place before the fire, and when the butter is
+melted, serve quickly.--_Mrs. C. C._
+
+
+FONDÉE.
+
+     2 ounces butter.
+     4 ounces bread crumbs.
+     8 ounces cheese.
+     1 cup sweet milk.
+     3 eggs.
+
+Cut the butter and cheese into small pieces and place them in a large
+bowl with the bread; on this pour scalding milk, after which add the
+yolks well beaten, also a little salt. Mix well together, cover and
+place on the back of the range, stirring occasionally, till all is
+dissolved; when add the whites beaten to a stiff froth. Place in a
+buttered pie-plate and bake in a quick oven for twenty minutes. Serve
+as soon as taken from the stove. Mustard is considered by some an
+improvement.--_Mrs. H. H. S._
+
+
+WELSH RAREBIT.
+
+Cut up cheese fine and place in a saucepan with a little butter, add
+one or two spoonfuls beer, and boil till the cheese is well dissolved.
+Cut a slice of bread, pour on the cheese; season with pepper, salt,
+and catsup.--_Mrs. S._
+
+
+RICE AND EGG PÂTÉS.
+
+Mix cold rice with well-beaten eggs, season with pepper, and salt.
+
+Then cook like scrambled egg; don't let the rice burn.
+
+
+TONGUE AND PRUNES.
+
+Get a fresh beef tongue, parboil and skin it. Add one pound prunes,
+one pound raisins, one-quarter pound sugar, spices to the taste.
+
+Let it stew until perfectly well cooked.
+
+When nearly done, add one lemon.--_Miss M. B. B._
+
+
+TO STEW DRIED APPLES, PEACHES, QUINCES, OR PEARS.
+
+Take three pounds of dried fruit; wash it in lukewarm water, through
+three or four waters, rubbing it hard. Pour on this five quarts
+boiling water; boil at least three hours. Just before taking from the
+fire, add two teacups nice brown sugar. Do not stir, except
+occasionally, to prevent sticking to the bottom. Try to cook the
+pieces of fruit separate, except the apples, which run through a
+colander and season with nutmeg. The other fruits need no
+seasoning.--_Mrs. S. T._
+
+
+FRIED APPLES.
+
+Slice apples without peeling; cut and fry some thin slices of
+breakfast bacon until thoroughly done; remove the slices from the
+vessel, adding water to the gravy left. Put in apples and fry until
+done, sweetening to taste.--_Mrs. G. B._
+
+
+SPICED APPLES.
+
+     8 pounds apples pared.
+     4 pounds sugar.
+     1 quart vinegar.
+     1 ounce stick cinnamon,
+     ½ ounce cloves.
+
+Boil the sugar, vinegar, and spices together; put in the apples when
+boiling, and let them remain until tender; then take them out and put
+them in a jar; boil the syrup down, and pour over them.
+
+
+STEWED PRUNES.
+
+Immediately after breakfast, wash two pounds prunes in several waters,
+rubbing them in the hands.
+
+Put in a preserving kettle with one gallon boiling water. Simmer three
+or four hours. Add two teacups light brown sugar and boil till the
+syrup is thick. Keep closely covered and do not stir, so each prune
+may be stewed whole. Put in a shallow bowl and set to cool. This
+amount will make two dishes.
+
+Excellent side dish for winter or spring.--_Mrs. S. T._
+
+
+
+
+EGGS.
+
+
+Properly cooked, eggs are very wholesome and nutritious diet. Always
+be certain, however, that they are fresh, before attempting to make a
+dish of them. Some persons use Krepp's family egg-tester, to ascertain
+if an egg is sound. Full directions, as to the mode of using it,
+accompany the egg tester; so it is unnecessary to give them here. A
+simple mode of testing the soundness of an egg, is to put it in water;
+and if fresh it will sink to the bottom.
+
+
+BOILED EGGS.
+
+Let the water be boiling when you put the eggs in it, and let the eggs
+boil three minutes after putting them in.--_Mrs. S. T._
+
+
+SOFT-BOILED EGGS.
+
+Put the eggs in a large tin cup or any tin vessel convenient. Pour
+boiling water over them, and let them remain near the fire, five
+minutes. Do not let them boil. Eggs cooked thus are slightly jellied
+throughout. They can be kept hot without becoming hard.--_Mrs. S. T._
+
+
+SCRAMBLED EGGS.
+
+Beat four eggs very light. Add a teacup milk, thickened with a
+teaspoonful flour. Have the pan very hot, put in a tablespoonful
+butter, pour in the eggs, and scramble quickly.--_Mrs. E._
+
+
+_Scrambled Eggs._
+
+Wash the pan with hot water and soap. Wipe dry. Grease with a little
+lard. Break into this the eggs, adding a lump of butter and a little
+salt. Stir till done.--_Mrs. B._
+
+
+EGGS FOR BREAKFAST.
+
+Heat in the oven a common white dish, large enough to hold the number
+of eggs to be cooked, allowing plenty of room for each. Melt in it a
+small piece of butter, break the eggs, one at a time, carefully in a
+saucer, and slip them in the hot dish. Sprinkle over them pepper and
+salt, and let them cook four or five minutes. It is a great
+improvement to allow to every two eggs a tablespoonful of cream,
+adding it when the eggs are first put in.--_Mrs. A. M. D._
+
+
+EGG CUPS--A BREAKFAST DISH.
+
+Boil some eggs perfectly hard. Halve them, take out the yolks, which
+mix smoothly with some finely chopped or ground ham or fowl, salt and
+pepper, and a few spoonfuls melted butter or salad oil. Cut a piece
+off the bottom of each white half, to make them stand, and fill each
+with a chopped mixture. Make a sauce of sweet cream, boiled within an
+inner saucepan, and pour over the eggs. Decorate the edges of the dish
+with sprigs of curled parsley.--_Mrs. A. M. D._
+
+
+OMELETTE.
+
+Break six eggs in a pan, beat them well together, add half a gill of
+milk, pepper and salt to suit the taste, and a few sprigs of parsley
+chopped fine. Beat all well together. Have the cooking-pan hot enough
+to brown the butter. Put in half a tablespoonful of butter. Pour the
+mixture in the pan or skillet to cook. When sufficiently done, roll
+with a spoon and turn into the dish.--_Miss E. P._
+
+
+_Omelette._
+
+Boil one pint milk in a shallow vessel.
+
+Beat up four eggs very light; add salt, pepper, and a little flour,
+making it of the consistency of paste. Put this into the boiling milk.
+Have a pan well buttered, into which turn the mixture, and set inside
+an oven to bake a light brown. Serve immediately.--_Mrs. J. D._
+
+
+_Omelette._
+
+     6 eggs beaten very light.
+     2 ounces butter.
+     Salt and pepper to the taste.
+     Chopped parsley or celery.
+
+Fry a light brown in a well buttered pan. Some minced ham or oysters
+improve the flavor.--_Mrs. R._
+
+
+_Omelette._
+
+     4 eggs beaten separately.
+     3 tablespoonfuls cream.
+     Salt and pepper to the taste.--_Mrs. G. W. P._
+
+
+OMELETTE SOUFFLÉ.
+
+Six eggs, whites and yolks beaten separately and very light. Put on
+the stove a teacup milk with a piece of butter in it the size of a
+walnut. When the butter is melted, mix in one tablespoonful corn
+starch. Mix this with the yolks, add salt to the taste, then stir in
+slowly the whites. Bake in a buttered pudding dish, fifteen minutes,
+in a quick oven.--_Mrs. M. E. L. W._
+
+
+MOCK OMELETTE.
+
+Two cups bread crumbs soaked all night in one and one-half cup milk.
+Add, next morning, three eggs, whites lightly stirred in; pepper, one
+teaspoonful salt.--_Mrs. E. W._
+
+
+HAM OMELETTE.
+
+     1 ounce minced ham.
+     A little pepper.
+     Eggs beaten very light and fried in lard.--_Miss E. W._
+
+
+CHEESE OMELETTE.
+
+     3 eggs beaten to a thick froth.
+     ½ teacup grated cracker.
+     3 tablespoonfuls grated cheese.
+
+Cook in a frying-pan with butter. Some persons add chopped thyme and
+parsley.--_Mrs. P._
+
+
+GERMAN OMELETTE.
+
+3 eggs (yolks and whites beaten separately).
+
+Mix thoroughly one-half teacup milk and one teaspoonful of flour. Then
+add it to the yolks (well beaten) together with a little salt. Pour
+this mixture into a moderately hot pan, greased with butter. When this
+is nearly done (which will be in about five minutes), add the whites,
+stiffly frothed and slightly salted, spreading them over the whole
+surface. Run a knife carefully around the edges, and turn into a
+heated dish when done. It is an improvement to mix one-third of the
+frothed whites with the yolks before pouring into the pan.--_Mrs. M.
+C. C._
+
+
+POACHED EGGS.
+
+Let the eggs be perfectly fresh, and the pan at least two inches deep
+in boiling water. Break the eggs carefully, just over the water or in
+a spoon, so that they may be slipped into the water with their shape
+preserved. Take them up in a large perforated spoon, cover with fresh
+melted butter and sprinkle with salt--never pepper, as some persons do
+not use it, and it mars the appearance of the dish.--_Mrs. S. T._
+
+
+EGGS WITH TOAST. (_A Spring Dish._)
+
+Cut bread in squares, and toast a light brown. Poach eggs nicely,
+place each one on a piece of toast. Pour melted butter over them, and
+serve.--_Mrs. S. T._
+
+
+RUMBLE EGGS.
+
+Beat up three eggs with two ounces fresh butter or well washed salt
+butter. Add a teaspoonful cream or new milk. Put all in a saucepan and
+stir over the fire five minutes. When, it rises up, dish it
+immediately on toast.--_Mrs. S._
+
+
+HAM AND EGGS.
+
+Slice the ham rather thick. Fry in a hot pan. Before it becomes hard,
+take from the pan and lay in a dish over a vessel of hot water.
+
+Let the pan remain on the fire, so as to keep the ham gravy hot, that
+it may cook the eggs nicely when dropped into it. Break the eggs
+carefully, drop them in whole, and do not let them touch each other.
+Cook a light brown, not allowing the yolks to get hard. Lay an egg on
+each slice of meat.--_Mrs. S. T._
+
+
+HAM AND EGG PUDDING. (_A Spring Dish._)
+
+     6 eggs beaten very light.
+     A light pint of flour.
+     A pint of milk.
+     A small piece of butter.
+     Salt and pepper to the taste.
+
+Sprinkle some slices of boiled ham (both fat and lean) with pepper,
+and lay them across a deep dish that has been greased. Then pour the
+pudding batter over the bacon and bake quickly. _Mrs. V. P. M._
+
+
+EGGS À LA CRÊME.
+
+Six eggs boiled hard and chopped fine, and stale bread. Put in a dish
+alternate layers of chopped egg and grated bread. When the dish is
+full, pour on one pint boiling milk seasoned with salt, pepper, and
+one tablespoonful butter. Bake a light brown.--_Miss N._
+
+
+BAKED EGGS FOR DINNER.
+
+Have ready eight or ten hard-boiled eggs, a cup of light grated bread
+crumbs, butter, pepper and salt. Place in a buttered pudding dish a
+layer of sliced eggs, dotted with bits of butter, and sprinkled with
+salt and pepper; next a layer of bread crumbs, and so on to the top,
+being careful to let the top layer be of bread crumbs.--_Mrs. A. M.
+D._
+
+
+EGG PIE.
+
+Take six hard-boiled eggs, slice, season with salt, pepper, and
+butter, bake in a paste, top and bottom.
+
+
+STUFFED EGGS.
+
+Boil six eggs very hard. Peel them, and after having sliced a bit off
+of each end to make them stand well, cut in halves and extract the
+yolks. Rub up the yolks with a pinch of pepper and salt, melted
+butter, bread crumbs, and finely chopped celery. Fill in the whites
+nicely, stand on end in the pan, lay bits of butter on each egg and
+bake.--_Mrs. D. P._
+
+
+
+
+VEGETABLES.
+
+
+If possible, use vegetables gathered early in the morning, with the
+dew on them. It is even better to gather them late the evening before,
+with the evening dew on them (setting them in the ice-house or some
+cool place), than to gather them after the morning sun has grown hot.
+If you are living in the city, get your vegetables from market as
+early in the morning as possible.
+
+As soon as gathered or brought from market, all vegetables should be
+carefully picked over, washed, placed in fresh water, and set in a
+cool place till the cook is ready to put them on for dinner.
+
+Put them on in water neither cold nor boiling hot. The slow heating
+that takes place when you put them on in cold water deprives them of
+their flavor, to some extent, whilst too rapid heating toughens the
+vegetable fibre.
+
+Just before they are thoroughly done and tender, add sufficient salt
+to season them. Do not stir them and mutilate them with a spoon, but
+turn them into a colander and drain. Place them in a hot dish and put
+a large tablespoonful of fresh butter over them.
+
+In cooking dried peas and beans, as well as corn, put up in brine,
+always soak them the overnight. These vegetables should first be
+parboiled, whether they are to be used for soup or for side dishes.
+
+
+TO BOIL GREEN PEAS.
+
+Early in the morning, either buy the peas from market or have them
+gathered in your garden, while the dew is on them. Shell and lay in
+cold water till half an hour before dinner. Then put in boiling water
+and boil steadily a half hour. Add a little salt, just before taking
+from the fire. Drain, add a heaping tablespoonful fresh butter and put
+in a covered dish.--_Mrs. S. T._
+
+
+TO COOK ASPARAGUS.
+
+As soon as you get the asparagus from market or your garden, throw
+into salt and water, after scraping the outer skin and tying up in
+bunches. Put on to boil one hour before dinner. After boiling thirty
+minutes, drain, cut in pieces half an inch long, and put in the
+saucepan with enough milk to cover them. Just before serving, add one
+tablespoonful fresh butter, in which one teaspoonful flour has been
+rubbed. Season with salt and pepper.--_Mrs. S. T._
+
+
+_To Cook Asparagus._
+
+Wash well, scrape, cut off the tough end, tie up in bunches and put in
+boiling water with a spoonful of salt. Boil thirty minutes or till
+tender. Lay it on slices of toast in a dish, pour melted butter over
+it, and serve hot.--_Mrs. P. W._
+
+
+TO BOIL BEETS.
+
+Wash them. Do not break or cut the roots. Leave an inch of the tops,
+so that the color and juice cannot escape. Boil hard for two hours.
+When tender, slice them, sprinkling over them sugar, then butter and
+salt to the taste. Sugar is the greatest improvement.--_Mrs. S. T._
+
+
+TO BAKE ONIONS.
+
+Boil six onions in water, or milk and water with a seasoning of pepper
+and salt. When done enough to mash, take them off, mash them with
+butter, grate bread crumbs over them and set them to bake. Or place
+them whole in the baking dish with butter and bread crumbs.
+
+
+TO COOK ONIONS.
+
+Boil till tender, in milk and water. Pour melted butter over them, and
+serve; or chop up and stew with a little milk, butter, and salt.
+
+
+TO FRY ONIONS.
+
+Wash and slice them. Chop fine, put in a frying-pan and cover with
+water. Simmer till the water is dried up, then fry brown, with a
+large slice of fat pork. Add pepper and salt.--_Mrs. S. T._
+
+
+TO DRESS RAW ONIONS.
+
+Slice and chop fine, and put in weak salt and water till just before
+dinner. Then drain off and dress with half a teacup vinegar, two
+tablespoonfuls pepper vinegar, two tablespoonfuls made mustard, two
+tablespoonfuls white sugar, one tablespoonful salt.
+
+Lay a large lump of ice on top, and garnish with curled parsley;
+which, eaten after onions, is said to remove the scent from the
+breath.--_Mrs. S. T._
+
+
+RADISHES.
+
+As soon as taken from the ground, put in cold water. Then put red and
+white radishes alternately in a dish of fanciful design, ornamenting
+with curled parsley, in the centre and around the edges.--_Mrs. S. T._
+
+
+CELERY.
+
+Wash carefully and put in cold water to keep crisp till dinner. Remove
+all the green, as nothing is so ornamental as the pure white leaves of
+bleached celery. If the ends of the stalks have been broken, split and
+curl them.--_Mrs. S. T._
+
+
+TO BOIL SNAPS.
+
+Early in the morning, string round, tender snaps. Throw into water and
+set in a cool place, till an hour before dinner, when they must be
+drained and thrown into a pot where the bacon is boiling.--_Mrs. S.
+T._
+
+
+TO BOIL SNAPS WITHOUT BACON.
+
+Prepare as above directed. Boil an hour in hot water, adding a little
+salt, just before they are done. Drain and serve with pepper, fresh
+butter and a little cream.--_Mrs. S. T._
+
+
+TO STEW CYMLINGS (_or Squash, as it is sometimes called_).
+
+Peel and boil till tender. Run through a colander. To a pint of pulp,
+add one half pint rich milk, a heaping tablespoonful fresh butter and
+a little salt. Stew till thick like marmalade. Pepper freely, pour
+over it, if convenient, half teacup cream, and serve.--_Mrs. S. T._
+
+
+TO FRY CYMLINGS.
+
+Steam or boil the cymlings (unpeeled), till tender. When cool, slice
+and butter them, sprinkle pepper and salt and pour over them a
+spoonful of eggs, lightly beaten. Sift over it cracker, pounded fine,
+and fry a light yellow brown. Take from the frying pan, prepare the
+other side the same way. Return to the pan and fry it a pale
+brown.--_Mrs. S. T._
+
+
+CYMLINGS FRIED WITH BACON.
+
+Fry some slices of fat bacon in a pan. Remove the bacon when done and
+keep hot. Fry in the gravy some cymlings that have been boiled tender
+and cut in slices. While frying, mash fine with a large spoon, and add
+pepper and salt. Fry brown, and serve with the bacon, if you
+like.--_Mrs. G. B._
+
+
+CYMLING FRITTERS.
+
+After boiling and running through a colander, mix with an egg, season
+with salt, pepper, and butter, make into cakes and fry a light brown.
+
+
+CYMLING PUDDING.
+
+Boil young cymlings, mash and run through a colander. Add one teacup
+of milk, three eggs, a large lump of butter, pepper and salt.
+
+Put in a buttered deep dish, and bake a light brown. For a change, you
+might line the dish with thin slices of buttered bread, pour in the
+cymling batter and put some pieces of butter and grated cracker on
+top.--_Mrs. M. C. C._
+
+
+TO BOIL GREEN CORN.
+
+Strip off the outer shucks, leaving only the thin white ones. Cut off
+the ends. Throw into boiling water. Boil an hour. Strip off the silk
+with the shuck. Cut from the cob while hot. Sprinkle over salt, add a
+tablespoonful fresh butter and serve hot.--_Mrs. S. T._
+
+
+CORN PUDDING.
+
+     1 pint milk.
+     3 eggs, whites and yolks beaten separately.
+     3 tablespoonfuls melted butter.
+     1 dessertspoonful white sugar.
+     1 heaping teaspoonful cornstarch or flour.
+     1 teaspoonful salt.
+     6 ears of corn.
+
+With a sharp knife, slit each row of corn in the centre. Then shave in
+thinnest slices. Add the corn to the yolks of the eggs, next the
+butter, cornstarch, sugar, and salt, then the milk, gradually, and
+last of all the whites. Bake in a hot oven. As soon as a light brown
+on top, cover with a buttered paper. Grate cracker or bread crumbs
+over it and serve.--_Mrs. S. T._
+
+
+_Corn pudding._
+
+One dozen large ears corn. Cut off the top of the grain, scrape with a
+knife, so as to get the heart of the grain without the husk. Season
+with a teacup of cream, a large tablespoonful butter, salt and pepper
+to the taste. Bake in a dish.--_Mrs. Dr. E._
+
+
+CORN FRITTERS.
+
+     3 dozen ears corn.
+     6 eggs, beaten well.
+     3 tablespoonfuls flour
+     Salt to the taste.
+
+Grate the corn, add to it the flour, and gradually mix with the eggs.
+Beat all hard together. Drop in oval shapes, three inches long, into a
+pan, in which fry them brown, in equal parts of lard and butter. A
+batter cake-turner is convenient for turning them.--_Mrs. Dr. J._
+
+
+_Corn Fritters._
+
+     8 large ears of corn, cut three times (not grated).
+     2 eggs.
+     1 teacup sweet milk (or more, if the corn is not juicy).
+     2 teaspoonfuls flour.
+     Salt and pepper to taste.
+
+Make the mixture the consistency of a soft batter, and fry in lard or
+butter.--_Mrs. A. W._
+
+
+CORN FRITTERS FOR BREAKFAST.
+
+Make a batter as you would for fritters, put in pepper, salt, lard, or
+butter, add to a quart of batter, a pint of corn, cut from the cob,
+and fry.--_Mrs. A. P._
+
+
+BAKED TOMATOES.
+
+     1 quart peeled and sliced tomatoes (not scalded).
+     1 cup sugar.
+     1 tablespoonful butter.
+     1 dessertspoonful salt.
+     1 teaspoonful black pepper.
+     1 roll of bread.
+
+Spread a layer of tomatoes on the bottom of an earthen (never a tin)
+baking dish. Put over it half the sugar, butter, pepper and salt, and
+crumble half the roll over it in small bits. Then spread another layer
+of tomato, sugar, etc., ending with the remaining half of the roll.
+Grate cracker or hard brown biscuit on top, and serve.--_Mrs. S. T._
+
+
+_Baked Tomatoes._
+
+Scald and peel the tomatoes, or else peel thin with a sharp knife,
+without scalding. Cut in small pieces, season with a little sugar,
+salt, pepper, and finely minced onion. Grease a baking dish and line
+it with thin slices of light bread buttered. Pour the tomatoes in the
+dish, crumming up a little light bread on them. Spread on top a layer
+of heavily buttered light bread, and bake.--_Mrs. M. C. C._
+
+
+STEWED TOMATOES.
+
+Peel and chop tomatoes till you have a quart. Add one teacup brown
+sugar, one teacup butter, one teacup bread crumbs. One tablespoonful
+salt; one teaspoonful black pepper.
+
+Stew till free from lumps and perfectly done. Pour in a deep dish,
+sift powdered crackers over it, and serve.--_Mrs. S. T._
+
+
+_Stewed Tomatoes._
+
+Scald and peel the tomatoes, chop fine, season with salt, pepper,
+onion, and a little sugar. Put in some pieces of buttered light bread,
+cut up very fine. Add a lump of butter, and stew in a saucepan.--_Mrs.
+V. P. M._
+
+
+TOMATO OMELETTE.
+
+Peel and chop fine one quart of tomatoes, add salt and pepper, a
+little onion minced fine, a half teacup grated bread. Beat five eggs
+to a foam, stir into the tomatoes and turn the mixture into a hot pan,
+greased with butter, stir rapidly till it begins to thicken. Let it
+brown a few minutes on the bottom, then fold it half over and serve
+hot. This dish may be made of canned tomatoes, when fresh cannot be
+obtained.--_Mrs. I. G._
+
+
+FRIED TOMATOES.
+
+Slice tomatoes one-quarter inch thick. Put them in a skillet in which
+a spoonful of nice lard has been melted. After getting hot, the skins
+of the tomatoes may be removed. Sprinkle with salt and pepper, take
+the tomatoes out, thicken the gravy with a teacup cream in which a
+teaspoonful flour has been stirred. Put the tomatoes in a dish and
+pour the gravy over them. Serve hot.--_Mrs. C. L. T._
+
+
+ROPA VIGA.
+
+Select fine ripe tomatoes. Pour boiling water over them so as to
+remove the skins readily. Put them in a pan of melted butter, with
+some pepper and salt. Shred cold meat or fowl over them. Fry
+sufficiently, and serve hot.--_Mrs. A. D._
+
+
+TOMATO TOAST.
+
+Put some canned tomatoes in a frying pan with a little butter and
+salt. Cook lightly and pour over slices of toasted bread, buttered and
+softened with cream.--_Mrs. Dr. G._
+
+
+TO DRESS RAW TOMATOES.
+
+Slice a plateful large fresh tomatoes. Pour over them a dressing made
+of the yolk of one egg and olive oil, creamed smoothly together; salt
+and pepper to the taste; one teaspoonful prepared mustard, a little
+vinegar. If you like, you may add sugar.--_Mrs. R. L. O._
+
+
+_To dress Raw Tomatoes._
+
+Peel and cut in thick slices six large ripe tomatoes which have been
+kept on ice. Put a layer into a salad bowl, sprinkle with salt,
+pepper, and powdered sugar. Put in another layer, and so on, till all
+the tomatoes are disposed of. Pour over the top a teacup of weak
+vinegar. Cover the top with ice, and set in the refrigerator ten
+minutes before serving.--_Mrs. S. T._
+
+
+LIMA BEANS.
+
+Shell and throw into cold water. Put in boiling water an hour before
+dinner; add some salt; when tender, drain off the water and add a
+tablespoonful fresh butter. Beans are seldom cooked enough.--_Mrs. S.
+T._
+
+
+_Lima Beans._
+
+Shell and lay in cold water. Boil thoroughly, and then stew a little
+with butter, pepper, salt, and cream.--_Mrs. R._
+
+
+SUCCOTASH.
+
+     1 pint shelled Lima beans.
+     1 quart green corn, cut from the cob.
+     1 quart tomatoes, prepared and seasoned as for baking.
+
+Boil the corn and beans together till done, then drain off the water
+and pour in a cup of milk, a tablespoonful of butter, and salt to the
+taste. Let it boil up, and then pour in the tomatoes. Let all simmer
+an hour. Baked or stewed dishes should have cracker or brown biscuit
+grated on top, before sending to the table.--_Mrs. S. T._
+
+
+TO FRY CUCUMBERS.
+
+Peel, cut lengthwise in thick slices and lay in water till just before
+dinner. Wipe dry, sprinkle with pepper and salt, dip in beaten egg,
+sift over pounded cracker and fry with the cover on till light brown.
+Prepare exactly as egg-plant.--_Mrs. S. T._
+
+
+TO DRESS CUCUMBERS RAW.
+
+Gather early in the morning, peel, lay in cold water till just before
+dinner. Then drain, slice as thin as possible into ice water, which
+drain and then fill a dish with alternate layers of sliced cucumber
+and thinly sliced white onion, sprinkled with salt and pepper. Pour a
+cup of weak vinegar over it and lay a lump of ice on top.--_Mrs. S.
+T._
+
+
+OKRA.
+
+Boil young okra till tender, in salt and water. Drain, add half a
+teacup of cream, and a heaping tablespoonful butter. Let it boil up,
+turn it out in a dish, sprinkle salt and pepper over it and serve hot.
+
+
+TO BOIL IRISH POTATOES.
+
+Old potatoes must be nicely peeled and dropped in boiling water,
+covered with a lid and boiled hard half an hour. Then drain off the
+water and set by the fire. This makes them mealy.--_Mrs. S. T._
+
+
+CREAMED POTATOES.
+
+Peel and boil white mealy potatoes, till perfectly done. Take out one
+at a time from the saucepan, which must be left on the fire. With a
+large spoon, mash perfectly fine; add salt, a heaping tablespoonful
+butter and a teacup rich milk. Stir rapidly ten or fifteen minutes and
+send hot to the table. It is much lighter when well creamed and
+beaten.--_Mrs. S. T._
+
+
+POTATO SNOW.
+
+Peel and boil in a saucepan, six large mealy white potatoes. Add a
+little salt to the water. Take them out one by one, leaving the
+saucepan on the fire. Rub through a sieve into a deep dish, letting it
+fall in a mound. Do not touch with a spoon or the hand. Have a
+sauce-boat of melted butter to serve with it at table.--_Mrs. S. T._
+
+
+IRISH POTATO CHIPS.
+
+Shave the raw potatoes with a cabbage cutter. Drop the pieces, one at
+a time, into boiling lard, and fry a rich brown. Sprinkle a little
+salt over them.--_Mrs. R. L. O._
+
+
+TO FRY SLICED POTATOES.
+
+Peel and slice thin. Dry well in a cloth. Fry in lard, stirring till
+crisp. Take up and lay on a sieve to drain. Sprinkle a little salt
+over them.--_Mrs. R._
+
+
+POTATO CAKES.
+
+Mash potatoes, just boiled. Add salt, pepper, butter, and cream, make
+into cakes, and fry brown on both sides.--_Mrs. P. W._
+
+
+POTATO PUDDING.
+
+May be made by putting potatoes prepared exactly as above directed, in
+a pudding dish, and baking.--_Mrs. S. T._
+
+
+POTATO HASH.
+
+Cut cold boiled potatoes in slices. Put in a pan with boiling water,
+adding pepper, salt, and butter. Stew till thick, and serve.--_Mrs.
+Dr. G._
+
+
+TO BOIL SWEET POTATOES.
+
+Boil large, smooth potatoes till quite done. Peel and slice
+lengthwise. Pour melted butter over them. Some persons like a dressing
+of pepper, salt, butter, and cream. Others prefer butter, sifted
+sugar, and grated nutmeg.
+
+
+TO FRY SWEET POTATOES.
+
+Parboil and cut in thick slices, sprinkling over them pepper, salt,
+and sugar. Fry with a slice of fat pork. Take from the pan, sift over
+them pounded cracker, and serve.--_Mrs. S. T._
+
+
+TO COOK INFERIOR SWEET POTATOES.
+
+Boil till nearly done. Cut in thick slices; put a layer in the bottom
+of a baking dish. Put pepper, salt, sugar, bits of butter, and a
+teaspoonful vinegar on this layer, and so on till the dish is filled,
+leaving a layer of seasoning for the top. Pour over it a teacup rich
+milk. Put a tin plate on top and bake a few minutes. Put grated
+cracker, on top.--_Mrs. S. T._
+
+
+TO DRESS YAMS.
+
+Steam them till done, peel and slice them. Put in a buttered
+baking-dish a layer of yam, on which put sugar and some lumps of
+butter. Fill up the dish in this way, and when full, pour over it milk
+or cream, and bake brown.--_Mrs. Dr. P. C._
+
+
+TO STEW EGG-PLANTS.
+
+Put them on whole in a plenty of water, and let them simmer till
+tender. Then take off the skin and divide them. Mash them well in a
+deep dish, adding a large spoonful butter and some grated bread
+crumbs. Grate bread crumbs on top, and brown it.
+
+Purple egg-plants are best.--_Mrs. M._
+
+
+TO FRY EGG-PLANT.
+
+Cut the egg-plant in thick slices, carefully paring each piece. Throw
+it in salt and water, and let it remain there several hours. Take from
+the water, drain and wipe. Then butter the slices of egg-plant, dip in
+beaten egg, then in grated cracker, and fry a light brown. Pepper,
+grate more cracker over them, and serve.--_Mrs. S. T._
+
+
+EGG-PLANT PUDDING.
+
+Quarter the egg-plant and lay it in salt and water the overnight, to
+extract the bitterness. The next day, parboil, peel and chop fine, and
+add bread crumbs (one teacup to a pint of egg-plant), eggs (two to a
+pint of egg-plant), salt, pepper, and butter to taste; enough milk to
+make a good batter.
+
+Bake in an earthen dish twenty minutes.--_Mrs. R. L. O._
+
+
+TO BAKE EGG-PLANT.
+
+Parboil the egg-plant. Take out the meat and mix it with butter,
+pepper, salt, and bread crumbs. Fill the hulls with this mixture and
+bake a dark brown. Cucumbers may be prepared by the same recipe.
+
+
+BURR ARTICHOKES.
+
+Strip off the coarse outer leaves, cut the stalk, and lay several
+hours in cold water. Then put in boiling water, with their leaves
+downward. Keep covered with a plate. Boil steadily two or three hours.
+Serve with butter, pepper, salt, mustard, and vinegar.--_Mrs. R._
+
+
+TO STEW PARSNIPS.
+
+Peel and slice parsnips. Boil them in a covered vessel with slices of
+nice pork, until done, adding salt and pepper to taste.--_Mrs. G. B._
+
+
+TO FRY PARSNIPS.
+
+Peel and parboil the parsnips. Slice lengthwise, and fry with fat
+pork, sprinkling over them salt, pepper, and sugar. Grate bread
+crumbs over it and serve. Salsify may be cooked the same way.--_Mrs.
+S. T._
+
+
+TO COOK PARSNIPS.
+
+Boil the parsnips till thoroughly done. Serve with salt, pepper,
+butter, and cream; or mash the parsnips, mix with an egg batter, and
+season as before.
+
+
+TO COOK SALSIFY.
+
+Wash, trim, scrape the roots and cut them up fine. Boil till tender,
+mash and season with pepper, salt, bread crumbs, butter, and milk. Put
+in a dish and bake brown.--_Mrs. A. P._
+
+
+TO STEW SALSIFY.
+
+Scrape and throw at once in water to prevent from turning dark. Boil
+till tender in a closely covered vessel. Drain off the water and cut
+the salsify in pieces half an inch long. Throw in a saucepan with
+
+     1 teacup vinegar.
+     1 teacup water.
+     1 tablespoonful sugar.
+     1 tablespoonful butter.
+     Salt and pepper to taste.
+
+Just before serving, add the yolk of an egg, beaten up and mixed with
+a little water. The seasoning above given is for one quart
+salsify.--_Mrs. S. T._
+
+
+_Another Way to Stew Salsify._
+
+Prepare the salsify exactly as in the foregoing recipe. Boil till
+tender, drain and cut in pieces, half an inch long, and then stew in
+milk. Just before serving, add a tablespoonful of butter, rolled in a
+teaspoonful flour. Let it boil up once. Pepper and salt it, grate
+cracker over it and serve.--_Mrs. S. T._
+
+
+TO FRY SALSIFY.
+
+Prepare as for stewing. When perfectly tender, run through a colander.
+Add grated cracker, two eggs, well beaten, one tablespoonful vinegar,
+one tablespoonful butter, one teaspoonful salt, one teaspoonful sugar,
+a little pepper. Make into oval cakes, roll in grated cracker, and fry
+a light brown.--_Mrs. S. T._
+
+
+TO BOIL CABBAGE WITH BACON.
+
+Quarter a head of hard white cabbage, examine for insects, lay in salt
+and water several hours. An hour before dinner, drain and put in a pot
+in which bacon has been boiling--a pod of red pepper boiled with it
+will make it more wholesome and improve the flavor of both bacon and
+cabbage.--_Mrs. S. T._
+
+
+CABBAGE BOILED WITHOUT BACON.
+
+Prepare exactly as directed in the foregoing recipe.
+
+Boil an hour in a large pot of boiling water. Drain, chop fine, add a
+tablespoonful butter, the same of cream, the same of pepper-vinegar,
+and salt and pepper to your taste.--_Mrs. S. T._
+
+
+CABBAGE PUDDING.
+
+Boil nice, hard, white cabbage with good bacon.
+
+When thoroughly done, chop fine and add a large lump of butter, one
+teacup rich milk, three eggs beaten light, two teaspoonfuls mixed
+mustard; pepper and salt to the taste.
+
+Pour in a buttered deep dish; put on top dusted pepper, bits of fresh
+butter, and grated cracker or stale bread.
+
+Bake a light brown.--_Mrs. M. C. C._
+
+
+_Cabbage Pudding._
+
+Boil the cabbage till tender, chop fine and add four eggs, well
+beaten, one pound bread crumbs, one teacup melted butter, milk enough
+to make it as thick as mush, salt and pepper to the taste. Bake in a
+dish till the eggs and milk are cooked.--_Mrs. McD._
+
+
+WARM SLAW.
+
+Cut the cabbage very fine and sprinkle over it a tablespoonful flour.
+Put a piece of butter, the size of an egg, in the oven to melt. Salt
+and pepper the cabbage and put it in the oven with the butter. Mix
+half a teacup of cream with the same quantity of vinegar, pour it over
+the cabbage and heat thoroughly.--_Mrs. S. G._
+
+
+_Warm Slaw._
+
+Cut the cabbage (hard red is best) as for cold slaw. Put in a saucepan
+one-quarter pound butter, two gills water, three gills vinegar, one
+teaspoonful salt, and a little cayenne pepper. If you like, add a
+garlic, minced fine. When this mixture has come to a boil, pour it
+boiling hot over the cabbage, and cover it five or ten minutes, when
+it will be ready for use.
+
+
+_Warm Slaw._
+
+Wash the cabbage, cut fine and put on the fire with enough water to
+keep it from burning.
+
+When sufficiently tender, have ready a dressing made of vinegar,
+pepper, salt, mustard, a spoonful of butter rolled in flour, and
+beaten eggs, all thoroughly mixed. Stir this quickly in the cabbage
+and let it boil up.--_Mrs. Col. W._
+
+
+FRIED CABBAGE.
+
+Reserve some cabbage from dinner. Set it away till next morning. Chop
+fine, season with pepper and salt, and fry brown with a slice of fat
+bacon.
+
+
+CAULIFLOWER.
+
+Remove the outside leaves. Cut in four parts, tie them together, put
+in boiling water and let them simmer till the stalk is thoroughly
+tender, keeping it covered with water, and removing the scum. Boil two
+hours, drain well and serve with melted butter. You may cook broccoli
+by the same recipe, except that you cut it in two pieces instead of
+four.--_Mrs. R._
+
+
+SPINACH.
+
+Pick and soak several hours in cold water. Drain and shake each
+bunch. Throw in boiling water and boil till tender. Take up with a
+perforated skimmer. Put in a saucepan with a heaping tablespoonful
+butter; pepper and salt to taste. Stir in three hard-boiled eggs,
+chopped up. Let it simmer, stirring frequently. Put in a deep dish and
+cover with nicely poached eggs, buttered, peppered, and salted.
+Sea-kale may be prepared by the same recipe.--_Mrs. S. T._
+
+
+TURNIP SALAD.
+
+Pick early in the morning. Wash one peck and put in cold water. Have
+ready a pot of boiling water in which a piece of bacon has boiled
+several hours, and the amount of water become much reduced. Take out
+the bacon, put in the salad, put the bacon back on top of the salad,
+and boil till very tender. Dip from the pot with a perforated skimmer,
+lay in a deep dish, skim the fat from the liquor and pour over the
+salad. Cover with nicely poached eggs. Cover and send to the table
+hot. Any other kind of salad might be cooked by this recipe.--_Mrs. S.
+T._
+
+
+TURNIPS.
+
+Boil and mash through a colander. Season with a cup cream, spoonful
+butter, pepper, and salt, and stew quite dry. Then you may bake
+them.--_Mrs. Col. W._
+
+
+TO STEW TURNIPS.
+
+Peel five or six turnips and put on to boil, adding a little salt to
+the water. When thoroughly done, mash fine through a colander, season
+with a teacup of cream, or milk, a tablespoonful butter, red and black
+pepper, and a little more salt, if needed. Stew two or three minutes.
+Cabbage prepared the same way is very nice.--_Mrs. C. M. A._
+
+
+RESIPEE FOR CUKIN KON-FEEL PEES.
+
+Gether your pees 'bout sun-down. The folrin day, 'bout leven o'clock,
+gowge out your pees with your thum nale, like gowgin out a man's
+eye-ball at a kote house. Rense your pees, parbile them, then fry 'em
+with som several slices uv streekt middlin, incouragin uv the gravy to
+seep out and intermarry with your pees. When modritly brown, but not
+scorcht, empty intoo a dish. Mash 'em gently with a spune, mix with
+raw tomarters sprinkled with a little brown shugar and the immortal
+dish ar quite ready. Eat a hepe. Eat mo and mo. It is good for your
+genral helth uv mind and body. It fattens you up, makes you sassy,
+goes throo and throo your very soul. But why don't you eat? Eat on. By
+Jings. Eat. _Stop!_ Never, while thar is a pee in the dish.--_Mozis
+Addums._
+
+
+CORNFIELD OR BLACK EYE PEAS.
+
+Shell early in the morning, throw into water till an hour before
+dinner, when put into boiling water, covering close while cooking. Add
+a little salt, just before taking from the fire. Drain and serve with
+a large spoonful fresh butter, or put in a pan with a slice of fat
+meat, and simmer a few minutes. Dried peas must be soaked overnight,
+and cooked twice as long as fresh.--_Mrs. S. T._
+
+
+TO BOIL DRIED PEAS.
+
+Soak in boiling water the night before. Then next day parboil and
+drain. Put in fresh water with a piece of middling or ham, and boil
+till tender.--_Mrs. Col. W._
+
+
+TO BOIL DRIED LIMA, OR OTHER BEANS.
+
+Soak overnight. Next morning, soak in fresh water till two hours
+before dinner, when boil steadily in a covered saucepan two hours.
+Drain and add a large spoonful fresh butter, and a little salt.--_Mrs.
+S. T._
+
+
+CORN PUT UP IN BRINE.
+
+Late as possible in the fall prepare tender roasting ears for winter
+use. Strip off the outer shuck, leaving the inner, silky ones next to
+the grain. Have ready a nice clean wooden firkin or tub, properly
+scalded and sunned. Sprinkle salt over the bottom. Pack closely with
+corn. Wash a large flat rock and lay on the top, when nearly full.
+Pour strong brine over the corn, covering it well. The day before
+using, strip off the shuck and silk, place in a bucket of cold water
+(renewing the water once, or twice), and let it stand till ready to
+use it. Two ears soaked thus, and shaved into a pot of soup with other
+vegetables, will impart a delicious flavor.--_Mrs. S. T._
+
+
+
+
+PICKLES AND CATSUPS.
+
+For pickles and catsups, use the best cider vinegar, it being not only
+more wholesome than other kinds of vinegar, but the only sort that
+will keep pickles or catsup for any length of time.
+
+In making catsup, or in scalding pickles in vinegar, if a brass kettle
+is used, it must be scoured with sand and ashes, washed and wiped dry,
+and then scoured with vinegar and salt. By attending to these
+directions, the brass kettle may be safely used--though the pickles or
+catsup must be poured from it the instant it is taken from the fire,
+or they will canker.
+
+In making pickles, it is a good rule to allow two pounds of sugar to
+each gallon of vinegar for sour pickle, though a larger proportion
+must be allowed for sweet pickle.
+
+Vinegar for pickling should be spiced and set to sun from spring to
+autumn. Never put pickle in a jar that has been used for butter or
+lard. Examine often to see if the pickle is well covered with vinegar,
+and if any of it has turned soft, remove it. Keep it in a dry, airy
+closet, and be careful not to let it freeze. Pickle is generally
+considered best when from six months to a year old. Some housekeepers
+use the same vinegar (with a slight addition) from year to year, by
+draining the pickle as they take it out of the jar.
+
+
+PICKLE VINEGAR.
+
+     2 gallons cider vinegar.
+     4 ounces white pepper, beaten.
+     4 ounces whole allspice.
+     4 ounces mustard-seed.
+     2 ounces ground mustard.
+     2 ounces of mace.
+     2 ounces of turmeric.
+     2 ounces of white ginger.
+     2 ounces of garlic.
+     2 ounces of horseradish.
+     2 gills of celery-seed.
+     2 sliced lemons.
+     5 pounds of sugar.
+
+This ought to be prepared several months before using, and always kept
+on hand ready for use.--_Mrs. S. T._
+
+
+_Pickle Vinegar._
+
+     2 gallons vinegar.
+     1 pint black mustard-seed.
+     4 ounces ginger.
+     3 ounces allspice.
+     1 ounce cloves.
+     4 ounces whole black pepper.
+     1 ounce celery-seed.
+     3 pounds brown sugar.
+     2 handfuls scraped horseradish.
+     1 handful garlic.
+     3 sliced lemons.
+
+Make in May, and sun all summer.--_Mrs. D. R._
+
+
+VINEGAR FOR PICKLES.
+
+     2 gallons vinegar.
+     1 cup bruised ginger.
+     1 cup black mustard-seed.
+     1 cup garlic.
+     ½ cup black pepper.
+     1 cup celery-seed.
+     ½ cup of mace.
+     ½ cup of cloves.
+     ½ cup of turmeric.
+     2   pounds brown sugar.
+     1   pod red pepper.
+     1   handful horseradish.--_Mrs. P. W._
+
+Cucumbers (sliced), snaps, gherkins, muskmelons, cabbage, onions, or
+anything to be put into the spiced vinegar, must be previously boiled
+tender in strong vinegar and salt--well pressed out--and then put into
+the pickle vinegar, will soon be ready for use.--_Mrs. J. J. C._
+
+
+YELLOW PICKLE VINEGAR.
+
+     2 gallons of pure cider vinegar.
+     1 pint black mustard-seed.
+     1 pint white mustard-seed.
+     2 ounces ground mustard.
+     4 ounces white ginger.
+     3 ounces pepper.
+     3 ounces allspice.
+     1 ounce mace.
+     1 ounce cloves.
+     2 ounces turmeric.
+     1 large handful horseradish.
+     1 handful garlic.
+     1 spoonful salt.
+     1 gill celery-seed.
+     6 lemons.
+     5 pounds sugar.
+
+The liquid should be mixed in the spring, and set in the sun.--_Mrs.
+T. M. C._
+
+
+INGREDIENTS TO ONE GALLON GREEN PICKLE.
+
+     3 pounds of sugar.
+     ½ ounce of mace, full weight, and beaten.
+     ½ ounce of black pepper, full weight, and beaten.
+     1 ounce ginger, light weight, and beaten.
+     ½ ounce allspice, light weight.
+     1/5 ounce cloves, light weight.
+     ½ tablespoonful salt, light weight.
+     ½ ounce celery-seed, light weight.
+     2-1/5 ounces cinnamon, beaten.--_Mrs. Dr. P. C._
+
+
+PREPARING PICKLES.
+
+Vegetables for pickle should be kept in cold and strong brine till
+they turn yellow: then put vine-leaves in the bottom of the kettle,
+then a layer of vegetables and a layer of leaves till full. Pour on
+them, boiling salt and water and let them boil until a bright green.
+Take them, while hot, and place in weak vinegar for a whole week. Then
+add them to the spiced vinegar. Afterwards rub on them a little
+turmeric. Prepare the spiced vinegar in May, and expose to the sun
+every day for some time.--_Mrs. R._
+
+
+YELLOW PICKLE.
+
+     2 gallons vinegar.
+     2 pounds sugar.
+     1 ounce turmeric.
+     3 ounces allspice.
+     1 ounce cloves.
+     1 ounce mace.
+     1 pint mustard-seed.
+     2 tablespoonfuls celery-seed.
+
+Pound all together and stir into the hot cider vinegar for several
+minutes. Prepare your vegetables by quartering the cabbage and
+scalding them in brine; cover them and leave until cold; squeeze dry
+and hang in the sun; when bleached, throw in plain vinegar, then into
+the spiced vinegar.--_Mrs. P._
+
+
+_Yellow Pickle._
+
+     2½ gallons vinegar.
+     7 pounds sugar.
+     1 pound white mustard-seed.
+     1 bottle mustard.
+     1 pound white ginger.
+     ½ pound white pepper.
+     ½ pound turmeric.
+     2 ounces nutmeg.
+     2 ounces allspice.
+     2 ounces cloves.
+     2 ounces celery-seed.
+
+Pound them all before putting in the vinegar, add one pound scraped
+horseradish, half-dozen lemons sliced.
+
+Scald two dozen onions, sprinkle them with salt, and let them stand a
+day; drain off the water and wash well with the vinegar. Add them to
+your spiced vinegar. Cut your cabbage and scald them in strong salt
+water till you can run a straw through them; drain them for a day and
+put into plain vinegar for two weeks; let them drain again a day or
+two before putting into the prepared vinegar. Put two tablespoonfuls
+turmeric in the plain vinegar to turn the cabbage yellow.--_Mrs. J. T.
+A._
+
+
+_Yellow Pickle._
+
+One peck cabbage cut up. Lay in a jar, sprinkling with salt; leave it
+twenty-four hours; squeeze out and put in a kettle with half a dozen
+onions chopped, cover with vinegar, add one ounce turmeric, and boil
+one hour. Then add:
+
+     2 pounds brown sugar.
+     ½ ounce mace.
+     ½ ounce allspice.
+     ½ ounce cloves.
+     4 tablespoonfuls mixed mustard.
+     1 teacup black peppercorn.
+     4 tablespoonfuls ground ginger.
+     2 tablespoonfuls celery-seed.
+
+Boil till clear.--_Mrs. S. B._
+
+
+_Yellow Pickle._
+
+     2 gallons cider vinegar.
+     4 ounces beaten white pepper.
+     4 ounces whole allspice.
+     4 ounces white mustard-seed.
+     4 ounces black mustard-seed.
+     2 ounces mace.
+     2 ounces turmeric.
+     2 ounces white ginger.
+     2 ounces ground mustard.
+     3 ounces garlic.
+     3 ounces horseradish.
+     2 gills celery-seed.
+     4 sliced lemons.
+     5 pounds brown sugar.
+
+Should be prepared months before using. Cabbage to be pickled should
+be boiled or scalded in salt and water until the leaves can be turned
+back so as to sprinkle salt between them; then must be dried in the
+sun. Shake all the salt out when dry, and soak in plain vinegar, with
+a little turmeric sprinkled on each layer of cabbage. After ten days,
+drain them and put in the spiced vinegar.--_Mrs. S. T._
+
+
+YELLOW PICKLED CABBAGE.
+
+     1 ounce turmeric.
+     1 gill black pepper.
+     1 gill celery-seed.
+     A few cloves.
+     A few pieces of ginger.
+     4 tablespoonfuls made mustard.
+     ½ ounce mace.
+     2 pounds sugar.
+     1 tablespoonful allspice.
+
+Take one peck of quartered cabbage; slice them and put a layer of
+cabbage and one of salt; let it remain over night. In the morning
+squeeze them and put on the fire with four chopped onions, and cover
+with vinegar; boil for an hour, then add the spices mentioned above,
+and let it boil an hour longer; when cold it is ready for use.--_Mrs.
+W. H. M._
+
+
+A QUICK WAY TO MAKE YELLOW PICKLE.
+
+Two gallons chopped cabbage, sprinkle one handful salt through it, and
+let stand over night. Squeeze it out dry and put into a kettle. Add
+one ounce of celery-seed, one ounce of turmeric, one quarter-pound of
+mustard-seed, (black and white mixed), five pounds brown sugar, with
+vinegar enough to cover the whole well.
+
+Boil until the cabbage is tender. Put it in stone jars and keep it
+closely covered. It is fit for use the day after it is made.--_Mrs. J.
+C. W._
+
+
+YELLOW PICKLE.
+
+     2 ounces black mustard-seed.
+     2 ounces white mustard-seed.
+     2 ounces celery-seed.
+     1 ounce coriander.
+     1 ounce white pepper.
+     1 ounce green ginger.
+     2 ounces turmeric.
+     1 pound brown sugar.
+
+Put these in one and one-half gallons best cider vinegar, and set in
+the sun. This can be prepared during the winter, if you choose.
+Quarter your cabbages (small heads about the size of a large apple are
+best), and put in a tub. Make a strong brine, boil and pour over
+while hot. Let them stand twenty-four hours and then repeat. On the
+third day spread them on a board or table, salt them slightly, and let
+them stand in the hot sun four days, taking care that no dew shall
+fall on them. Put in a jar, and pour on your prepared vinegar boiling
+hot. This pickle will not be ready for the table till it has softened
+and absorbed the vinegar. You can judge of this by your taste. To make
+quick pickle by this recipe, you simply salt your cabbage for one
+night, pouring off in the morning the water drawn out by the salt.
+Then put in the kettle with the spices and vinegar, and boil until a
+straw will go through.--_Mrs. J. B. D._
+
+
+CABBAGE PICKLE FOR PRESENT USE.
+
+Boil the cabbage in salt and water till tender; lay them on dishes,
+drain or press them in a towel.
+
+Boil together two gallons strong vinegar.
+
+     1 pint white mustard-seed.
+     4 ounces ginger.
+     3 ounces black pepper.
+     3 ounces allspice.
+     1 ounce mace.
+     1 ounce cloves.
+     1 ounce turmeric.
+     1 large handful horseradish.
+     1 large handful garlic.
+     1 ounce celery-seed.
+     2 pounds brown sugar.
+
+Pour it over the cabbage boiling hot. If you have no garlic, use one
+pint onions chopped fine.--_Mrs. H._
+
+
+CUT CABBAGE PICKLE.
+
+Fill the jar with cut cabbage. To every gallon of cabbage put one
+handful horseradish.
+
+     3 tablespoonfuls black pepper.
+     ½ tablespoonful red pepper.
+     3 tablespoonfuls coriander-seed.
+     3 tablespoonfuls celery-seed.
+     2 tablespoonfuls mace.
+     2 tablespoonfuls allspice.
+     1 dozen cloves.
+     ½ teacup made mustard.
+     4 tablespoonfuls white mustard-seed.
+     1 pound sugar.
+     4 or 5 sliced onions.
+
+Salt your cabbage first as for slaw, and let it stand two or three
+hours. Put in a porcelain kettle and cover with weak vinegar; put
+turmeric enough to color, boil it till tender, then drain off the weak
+vinegar, and cover it with strong cider vinegar, and mix the spices
+well through it; add three or more tablespoonfuls turmeric, and boil
+the whole fifteen minutes very hard. When cold, it is ready for
+use.--_Mrs. S. M._
+
+
+CHOPPED CABBAGE PICKLE.
+
+Cut the cabbage as for slaw, pour over it enough boiling brine to
+cover it. Chop and scald a few onions in the same way, cover both, and
+leave twenty-four hours; then squeeze in a cloth until free from
+brine. If it should taste very salt, soak in clear water for a few
+hours and squeeze again. Loosen and mix the cabbage and onions
+thoroughly. To one-half gallon cabbage put:
+
+     1 small cut onion.
+     1 pound brown sugar.
+     1 small box mustard.
+     ½ pound white mustard-seed.
+     1 small cup grated horseradish.
+     ½ ounce mace.
+     1 tablespoonful ground black pepper.
+     2 ounces celery-seed.
+     1 ounce turmeric.
+
+Chopped celery and nasturtiums, if they can be had. Mix all, and
+cover with cold vinegar. If necessary, add more vinegar after it has
+stood awhile.--_Mrs. C. N._
+
+
+GREEN PICKLE.
+
+Put the pickles in a strong brine, strong enough to bear an egg. Three
+weeks is long enough for them to remain in brine, if you wish to make
+your pickle early in the fall; but they will keep several months,
+indeed all the winter, by having them always well covered with the
+brine.
+
+When ready to make your pickle, drain off _every drop_ of brine, and
+pour boiling water over the pickles. Repeat this for three mornings in
+succession. Then pour off this last water, and soak the pickles two
+days in cold water, changing the water each morning. Next, pouring off
+this water, scald the pickles _three_ mornings in weak vinegar,
+weakening the vinegar by putting two quarts of water to one of
+vinegar. This is the time for greening the pickles, by putting in the
+jar or keg a layer of pickle, then sprinkling in a little powdered
+alum, and so on, till the vessel is filled; then pouring on the
+weakened vinegar. Only use the alum the first morning; but the other
+mornings pour off the vinegar and pour on a fresh quantity. All this
+is necessary, if you wish to have pickle perfectly free from the
+brine, and in a condition to keep. Fill your jars with the pickle thus
+prepared, and pour over them the best of vinegar, after seasoning it
+and letting it boil a few minutes. Seasoning to one gallon vinegar:
+
+     3 pounds brown sugar.
+     1 tablespoonful allspice.
+     1 tablespoonful of cinnamon.
+     1 tablespoonful of ginger.
+     1 tablespoonful of black pepper, all pounded.
+     20 drops oil of cloves, or 3 ounces of cloves.
+     1 ounce celery-seed.
+     1 pod red pepper.
+     2 tablespoonfuls grated horseradish.--_Mrs. C._
+
+
+_Green Pickles._
+
+Put the pickle in strong brine for two days; then boil the brine and
+pour it over them hot. Repeat this twice. Then pour over them boiling
+vinegar and water mixed, three successive times, at intervals of two
+days. For a three-gallon jar take:
+
+     1 teacup black pepper.
+     1 teacup allspice.
+     ½ teacup of ginger.
+     ½ teacup of mace.
+     ½ teacup of cloves, all beaten, but not fine.
+     2 heads of cabbage chopped fine.
+     2 teacups horseradish.
+     8 onions chopped fine.
+     1 quart mustard seed.
+
+Take half of the beaten spices and mix with the latter ingredients,
+also three cups of brown sugar; stuff the mangoes with this. Add the
+rest to the vinegar with five pounds of sugar, and pour on the pickle
+hot.
+
+This makes very superior pickle.--_Miss S. S. V._
+
+
+_Green Pickle_ [_3 gallons_].
+
+     2 ounces mace.
+     ½ pound ginger, scalded and sliced.
+     2 ounces cloves.
+     2 ounces cinnamon.
+     2 ounces long pepper.
+     2 ounces black pepper.
+     2 ounces allspice.
+     1 ounce nutmeg.
+     ¼ pound horseradish scraped, sliced, but not _dried_.
+     1 ounce turmeric.
+     4 ounces black mustard-seed.
+     1 ounce coriander-seed.
+     2 ounces garlic, or onion.
+     2 pounds brown sugar.
+
+Prepare the cucumbers as follows: gather cucumbers, snaps, etc., and
+put them in a large stone jar, pouring over them a strong brine which
+has been boiled and skimmed--hot, but not boiling; cover with an old
+table-cloth to keep the steam in. Let them stand about a week, then
+take and soak twenty-four hours in cold water. Next put them in a
+large kettle lined with grape leaves, and fill, covering with weak
+vinegar. Sprinkle in a dessertspoonful of powdered alum, and cover
+with grape leaves, setting on the stove until a beautiful bright
+green. Put in a jar and pour this vinegar over them and let them stand
+until next day; then dry the pickles with a cloth, and have ready the
+jar, putting in a layer of the pickles with a layer of the seasoning
+before mentioned; fill with strong cider vinegar. Tie up closely, and
+keep in a warm, dry place.
+
+The spices must be bruised or beaten tolerately fine before putting
+with pickles; and a little salad oil added is an improvement.--_Mrs.
+P. McG._
+
+
+CUCUMBERS OR OTHER SMALL PICKLES.
+
+     2 gallons vinegar.
+     3 tablespoonfuls ginger.
+     2 tablespoonfuls celery-seed.
+     1 tablespoonful cinnamon.
+     2 tablespoonfuls turmeric.
+     1 tablespoonful horseradish.
+     1 tablespoonful garlic.
+     2 tablespoonfuls pepper.
+     1 teaspoonful cloves.
+     1 teaspoonful of mace.
+     1 teaspoonful of allspice; all the spices must be pulverized.
+
+Add the garlic and horseradish when cold. Add two pounds sugar, which
+must be boiled in the vinegar and poured over the spices. One
+teaspoonful red pepper will improve it. Boil the vegetables in plain
+vinegar before putting in the spiced vinegar.
+
+Gherkins and snaps are made in the same way as cucumbers--_Mrs. S._
+
+
+PICKLED CUCUMBERS.
+
+     ½ gallon vinegar.
+     3 pounds brown sugar.
+     2 tablespoonfuls cloves.
+     2 tablespoonfuls allspice.
+     2 tablespoonfuls mustard.
+     2 tablespoonfuls celery.
+     1 tablespoonful white ginger.
+     1 tablespoonful cinnamon.
+     1 tablespoonful black pepper.
+     2 pods green pepper.
+     4 lemons sliced.
+     A little horseradish.
+     12 onions, and as many cucumbers as the vinegar will well cover.
+
+Boil all together until the cucumbers are tender, and they will be
+ready for use in a week or so. To green the fruit: line your brass
+kettle with grape-leaves, and then pour weak vinegar on the cucumbers,
+cover with leaves, and boil a little while.--_Mrs. E. I._
+
+
+CUCUMBER PICKLE.
+
+     2 gallons good vinegar.
+     1 cup bruised ginger.
+     1 cup mustard-seed.
+     1 cup garlic.
+     2 onions chopped fine.
+     ½ teacup black pepper.
+     1 teacup celery-seed.
+     ½ ounce mace.
+     ½ ounce cloves.
+     ½ ounce turmeric.
+     1 pod red pepper.
+     1 handful horseradish.
+     3 pounds brown sugar.
+
+After greening the cucumbers, put them in plain vinegar for a few
+days. Then boil the spices in one gallon of the vinegar, and pour it
+over the pickle boiling hot. Do this twice; it will be ready for use
+in a week.--_Mrs. P. W._
+
+
+BOILED CUCUMBER PICKLE.
+
+Take fresh cucumbers (size for eating), put them in brine for a few
+days; take them out, and put them in vinegar to soak for two days.
+Then wipe them dry, cut them in pieces one inch thick. Make a
+seasoning of a mixture of allspice, cloves, mace, nutmeg, and whole
+black pepper, about two ounces to seventy-five cucumbers. Add
+celery-seed, and onion chopped fine.
+
+Take a large stone jar, put a layer of cucumber and a layer of the
+mixture, with plenty of brown sugar (about eight pounds to a large
+jar). In this way fill the jar, then cover it with strong vinegar: tie
+the mouth up securely, put the jar in a pot of cold water, and boil
+until the cucumber is tender, and they will be ready for use in a few
+days.--_Mrs. C. C. McP._
+
+
+PICKLED CUCUMBERS.
+
+Put them in a wooden or stone vessel, pour over strong salt and water
+boiling hot, put a weight on to keep them under the pickle. After
+three days, pour it off, boil, and turn it over again: let stand three
+days again; then take them out and let them lie one night in plain
+cold water; next day put them over the fire, but do not let them boil,
+allowing one tablespoonful alum to one gallon vinegar; mace, cinnamon,
+peppercorns, white and black mustard-seed and grated horseradish, one
+tablespoonful each to every gallon vinegar, and one teaspoonful
+turmeric, and two and one-half pounds sugar. Fold a double piece of
+linen, and a soft, thick brown paper, and tie the jars tight; throw
+in the vinegar and keep in a dry place. A bladder and linen cloth are
+nice to be over the pots.--_Mrs. G. P._
+
+
+SWEET CUCUMBER PICKLE.
+
+Slice cucumbers and soak in brine a week; then soak in salt water
+until the salt is extracted sufficiently. Boil in strong alum water
+half an hour, then in ginger tea half an hour. Make a syrup of one
+quart good vinegar, one pint water, three pounds sugar, to four pounds
+cucumbers; season with mace, cinnamon, cloves, and celery-seed. Put in
+the cucumbers and boil till the syrup is thick enough. Add some sliced
+ginger.--_Mrs. S. M._
+
+
+CUCUMBER SWEET PICKLE.
+
+First lay the cucumbers in salt and water for one week or ten days;
+next cut them in slices quarter of an inch thick. Then soak out the
+salt and boil them in alum water half an hour, and afterwards in
+ginger tea for one hour. Then make a syrup of one pint water, one
+quart vinegar, three pounds sugar to every four pounds cucumbers.
+Flavor with cloves, mace, and cinnamon. Boil all together until the
+syrup is sufficiently thickened.--_Mrs. A. C._
+
+
+TO PICKLE RIPE CUCUMBERS.
+
+Take them yellow, but not too ripe, scrape the seeds well out; lay
+them in salt and water twenty-four hours, then make syrup same as for
+peaches; in a week scald the vinegar again.--_Mrs. C._
+
+
+GREEN TOMATO PICKLE.
+
+Slice green tomatoes and onions; sprinkle each layer with salt; let
+them stand until next day, then press all the juice out, and season
+very highly with red and black pepper, celery, mustard seed, a little
+turmeric, and some sugar; cover with vinegar, and cook until
+tender.--_Mrs. M. D._
+
+
+GREEN TOMATO PICKLE.
+
+Slice and chop green tomatoes, until you have one gallon. Chop one
+dozen large onions. Mix and sprinkle four large spoonfuls of salt upon
+them, let it stand one night; next day drain off all the water, and
+have one quart strong vinegar, two pounds sugar, spices and pepper to
+your taste. Put in the vinegar, and put with the tomatoes in a
+porcelain kettle; boil half an hour. Place in the jar for keeping and
+cover closely. Three or four days afterwards, boil again for a few
+minutes and put away for use.--_Mrs. L. P._
+
+
+_Green Tomato Pickle._
+
+     One peck tomatoes sliced.
+     One dozen onions.
+
+Sprinkle with salt, and lay by twenty-four hours; then drain them.
+
+     3 pounds sugar to one gallon vinegar.
+     1½ ounces ground pepper.
+     1 ounce whole cloves.
+     1 ounce mustard-seed.
+     1 ounce allspice.
+     1 cup mustard, mixed.
+
+Put all in a kettle, with vinegar enough to cover; boil till
+tender.--_Mrs. S. B._
+
+
+TO MAKE GREEN TOMATO SAUCE.
+
+     16 pounds tomatoes.
+     7 pints good cider vinegar.
+     4 pounds brown sugar.
+     ½ pint celery-seed.
+     ½ pint mustard-seed.
+     1½ pints onions, cut fine.
+     1 teacup ground mustard.
+     ½ ounce mace.
+     2 ounces cinnamon.
+     1 ounce allspice.
+     ½ ounce cloves.
+     ¼ pound black pepper.
+
+Put all of the spices in the vinegar, and boil one hour. Then put in
+the tomatoes, which you must slice the night before, and put one layer
+of salt and one of tomatoes. Drain the water off, and boil the
+tomatoes in the spiced vinegar till done.--_Mrs. Dr. S._
+
+
+GREEN TOMATO SAUCE.
+
+Peel and slice the tomatoes. To two gallons add:
+
+     5 tablespoonfuls ground mustard.
+     2½ tablespoonfuls ground black pepper.
+     2 tablespoonfuls ground allspice.
+     2 tablespoonfuls ground cloves.
+     3 gills white mustard-seed.
+     1 gill celery-seed.
+     1 gill salt.
+     1 pint onions, chopped fine.
+     2 quarts brown sugar.
+     2 quarts vinegar.
+
+Beat all the spices, except the mustard-seed, and boil together until
+thick as marmalade.--_Mrs. S. T._
+
+
+_Green Tomato Sauce._
+
+     2 gallons tomatoes, sliced.
+     3 tablespoonfuls salt.
+     3 gills of mustard-seed, whole.
+     2½ tablespoonfuls pepper.
+     1½ tablespoonfuls allspice.
+     3 tablespoonfuls mustard, beaten smooth.
+     1 teaspoonful cloves.
+     1 teaspoonful cinnamon.
+     1 teaspoonful celery-seed.
+     1 pint onions, chopped fine.
+     1 quart sugar.
+     2½ quarts vinegar.
+
+Mix thoroughly and boil till done.--_Mrs. P. McG._
+
+
+SWEET TOMATO PICKLE.
+
+Peel small tomatoes with a sharp knife; scald in strong ginger tea
+until clear. To four pounds tomatoes, two pounds sugar, not quite one
+quart vinegar; cinnamon, mace, nutmeg, to taste.
+
+Scald the tomatoes and pour on boiling hot.--_Mrs. J. H. F._
+
+
+_Sweet Tomato Pickle._
+
+Boil green tomatoes in strong ginger tea for ten minutes. Then take
+out, and to every two pounds add one quart of vinegar, one pound
+sugar, cinnamon, cloves and mace to your taste.--_Mrs. P._
+
+
+_Sweet Tomato Pickle._
+
+Slice one gallon green tomatoes, and put a handful salt to each layer
+of tomatoes. Let them stand twelve hours, then drain off the liquor,
+and add to them two green peppers, and from two to four onions,
+sliced; take two quarts vinegar, half a pint molasses, two
+tablespoonfuls mustard, one teaspoonful allspice, and one of cloves;
+heat it until it begins to boil, then put in tomatoes, onions, and
+peppers; let them boil ten minutes: pour into a stone jar, and seal
+tight. In a fortnight they will be ready for use.--_Mrs. Dr. P. C._
+
+
+TO MAKE PICCALILLI.
+
+To one-half bushel nicely chopped tomatoes, which must be squeezed
+dry, add two dozen onions, chopped fine, one dozen green peppers,
+chopped, one box ground mustard, one large root horseradish, nearly
+one pint salt, four tablespoonfuls ground cloves, four tablespoonfuls
+allspice.
+
+Mix thoroughly in a stone jar and cover with vinegar, making a hole in
+the centre to let the vinegar to the bottom.--_Mrs. B._
+
+
+RIPE TOMATO PICKLE.
+
+Puncture the tomato with a thorn or straw. Put a layer of tomatoes,
+with onions cut up. Sprinkle salt on them, then put another layer of
+tomatoes and onions, with salt sprinkled over them. When you have
+filled the jar or vessel with tomatoes, let them remain about a week,
+then lay them in dishes to drain. Give each tomato a gentle squeeze,
+to get the salt water out. Put them in a jar and cover with strong
+vinegar. Boil a small quantity of vinegar with pepper, horseradish,
+and such other spices as you like, and pour it over the tomatoes. To
+two gallons of tomatoes, use a box of mustard dissolved in the
+vinegar.--_Mrs. C. C._
+
+
+TOMATO MARMALADE OR SAUCE FOR MEATS.
+
+Scald and peel fully ripe tomatoes, then cut them up, if large. To
+twelve pounds add six pounds sugar, one tablespoonful beaten cloves,
+one tablespoonful spice and one tablespoonful cinnamon.
+
+Boil all in a kettle until the syrup becomes the thickness of
+molasses. Then add one quart of strong vinegar and boil for ten
+minutes. Put away in quart jars--_Mrs. McG._
+
+
+HYDEN SALAD.
+
+     1 gallon cabbage.
+     ½ gallon green tomatoes.
+     ¼ gallon onions,--all chopped fine.
+     4 tablespoonfuls salt.
+     2 tablespoonfuls ginger.
+     2 tablespoonfuls cloves.
+     1 tablespoonful cinnamon.
+     2 tablespoonfuls mustard.
+     1½ pounds brown sugar.
+     Plenty of celery-seed.
+     ½ gallon strong vinegar.
+
+Boil the whole one-half hour.--_Mrs. H. D._
+
+
+_Hyden Salad._
+
+Cut one gallon cabbage as for slaw, one-half gallon green tomatoes.
+Cut up one pint green pepper, taking out the seed carefully and
+cutting up the pod (do not use the seed), one quart onions cut up, and
+the water pressed from them and thrown away.
+
+Mix all these, and sprinkle through them 2 tablespoonfuls salt, and
+let them stand over night. Then take:
+
+     2 pounds sugar.
+     3 large spoonfuls ginger.
+     3 large spoonfuls turmeric.
+     3 spoonfuls celery-seed.
+     3 spoonfuls ground mustard.
+     2 spoonfuls allspice.
+     2 spoonfuls cinnamon.
+     1 spoonful cloves.
+     1 spoonful mace.
+
+Beat all fine, and mix with the salad; pour over the whole three
+quarts good vinegar, and simmer for twenty minutes. Ready for use very
+soon, and very good.--_Mrs. C. M. A._
+
+
+_Hyden Salad._
+
+     1 gallon cabbage, chopped fine.
+     ½ gallon green tomatoes, chopped fine.
+     ½ pint green pepper, chopped fine.
+     1 pint onions, chopped fine.
+
+Sprinkle salt, and let it stand overnight; next morning, pour boiling
+water over, and squeeze dry. Take:
+
+     2 ounces ginger.
+     4 tablespoonfuls ground mustard.
+     1 ounce cinnamon.
+     1 ounce cloves.
+     2 ounces turmeric.
+     1 ounce celery-seed.
+     2 pounds sugar.
+     2 spoonfuls salt.
+     ½ gallon vinegar. Boil ten minutes.--_Mrs. H._
+
+
+_Hyden Salad._
+
+     Cut up fine, 1 gallon cabbage.
+     ½ gallon green tomatoes.
+     ½ pint green pepper.
+     1 quart onions minced, the juice thrown away.
+
+Add to all these:
+
+     4 tablespoonfuls ground mustard.
+     2 tablespoonfuls ginger.
+     1 tablespoonful cinnamon.
+     1 tablespoonful cloves.
+     2 ounces of turmeric.
+     1 ounce celery-seed.
+     2 pounds sugar.
+     2 tablespoonfuls salt.
+
+Mix all well together, add one-half gallon good vinegar, and boil
+slowly twenty minutes. Take the seed out of the green pepper. Make
+late in the summer.--_Mrs. R._
+
+
+_Hyden Salad._
+
+     1 gallon of finely chopped cabbage.
+     1½ gallon green tomatoes.
+     1 pint green peppers--½ pint will do.
+     1 quart onions.
+     ½ pint horseradish.
+     1 pound sugar.
+     ½ gallon vinegar.
+     4 tablespoonfuls ground mustard.
+     2 tablespoonfuls ginger.
+     1 tablespoonful cloves.
+     1 tablespoonful cinnamon.
+     1 tablespoonful celery-seed.
+     2 spoonfuls salt.
+
+Beat the spice well, mix all together well, and boil fifteen minutes.
+
+Black peppers can be used instead of the green, one tablespoonful
+ground.--_Mrs. E. C. G._
+
+
+OIL MANGOES.
+
+     1 pound race ginger, well soaked, beaten and dried.
+     1 pound horseradish.
+     1 pound white mustard-seed.
+     1 pound black mustard-seed.
+     2 ounces ground mustard.
+     2 ounces black pepper.
+     2 ounces turmeric.
+     2 ounces cloves.
+     ½ ounce mace.
+     1 ounce celery-seed.
+     2 pounds sugar.
+
+Beat the ingredients together in a mortar, and mix the mustard with as
+much olive oil as will make a paste. Then after the mangoes have been
+in brine two weeks, and greened as you would cucumbers, stuff them; if
+any filling is left, sprinkle between the layers in the jar. Pour over
+as much boiling vinegar as will cover them.--_Mrs. T. C._
+
+
+TO MAKE OIL MANGOES.
+
+Put the mangoes in strong brine for five days. Wash them, and remove
+the seed.
+
+Stuffing for the same.
+
+     1½ pound white mustard-seed.
+     ¼ pound pounded ginger.
+     ½ pound black pepper, pounded.
+     4 tablespoonfuls celery-seed.
+     3 ounces mace.
+
+Mix these ingredients with as little oil as possible, stuff the
+mangoes with it, adding scraped horseradish and one blade of garlic.
+Pour cold vinegar over them, and one pound salt. Press the mangoes
+under the vinegar, and watch them closely. It is well to scald the
+vinegar in the spring.--_Mrs. H. T._
+
+
+TO GREEN MANGOES.
+
+After taking them from the brine, lay them in a kettle with grape-vine
+leaves between each layer of mangoes; a little alum sprinkled on each
+layer. Let them simmer all day, changing the leaves if necessary. If
+not green enough, put them on the second day.--_Mrs. E._
+
+
+MANGOES.
+
+To a three-gallon jar of mangoes prepared for the vinegar, take:
+
+     1 teacup black pepper.
+     1 ounce allspice.
+     ½ ounce ginger.
+     ½ ounce mace.
+     ½ ounce cloves, beat well, but not fine.
+     Take one head of raw cabbage.
+     8 onions.
+     2 teacups of horseradish.
+     1 quart of mustard-seed.
+
+Take half the beaten spices, and mix with the latter ingredients, also
+three cups of brown sugar; besides, put one teaspoonful brown sugar in
+each mango before you put in the stuffing.
+
+It takes five pounds of sugar for a three-gallon jar. The balance of
+the sugar mix with the spice and vinegar enough to cover the
+pickle.--_Mrs. H. C._
+
+
+STUFFING FOR SIXTY MANGOES.
+
+     1 pound black mustard-seed.
+     1 pound white mustard-seed.
+     2 pounds chopped onion.
+     1 ounce mace.
+     1 ounce nutmeg.
+     2 handfuls black pepper.
+     1 ounce turmeric, well mixed with cold water.
+     Pound the mace, nutmeg, and pepper.
+     1 cup sweet oil.
+     ½ pound English mustard.
+     4 pounds brown sugar.
+
+Mix all these well together, throwing in little bits of mango or
+cucumbers.
+
+
+PEACH MANGOES.
+
+Pour boiling salt water over the peaches--let them stand two days;
+take them out and slit them on one side, and put them in turmeric
+vinegar for two days. Extract the seed, stuff and sew them up, and put
+in the prepared vinegar. Prepare the stuffing as follows: chop some of
+the peaches from the turmeric vinegar, add a large quantity of
+mustard-seed, celery-seed, a good deal of brown sugar--one pound to
+two and a half pounds peaches; ground ginger, cinnamon, cloves,
+pepper, turmeric, and any other spices, if you like. Onions chopped
+fine. Vinegar to be seasoned the same way; and any of the stuffing
+left may be put in the vinegar.--_Mrs. C. C._
+
+
+_Peach Mangoes._
+
+Remove the stones from large white Heath peaches by cutting in halves.
+Stuff them with white mustard-seed, a little pounded mace, turmeric,
+and celery-seed. Sew them up, and drop them in with the yellow
+cabbage.--_Mrs. H. T._
+
+
+_Peach Mangoes._
+
+Pour boiling salt water over the peaches, let them stand two days;
+then take them out, slit them on the side, and put them in turmeric
+vinegar for two days or longer. Take them out, extract the seed, stuff
+them, sew them up, and put into the prepared vinegar. To prepare the
+stuffing:
+
+Chop up some of the peaches, add a large quantity of white
+mustard-seed, a good deal of brown sugar, some ground ginger,
+cinnamon, cloves, pepper, turmeric, celery-seed, also a great deal of
+chopped onion. Vinegar, seasoned with same ingredients. Quantity of
+spices can be regulated by your taste.--_Miss S._
+
+
+_Peach Mangoes._
+
+Take large plum peaches, sufficient quantity to fill the jar. Peel
+nicely, and take out the stones. Have ready the stuffing in proportion
+to the peaches. Mince fine some soft peaches, preserved orange peel,
+preserved ginger, coriander-seed, celery-seed, a small quantity mace,
+cinnamon, candied strawberries, if you have them, and pickled
+cherries. Sew the peaches up, after stuffing them, and fill the jar.
+Then to every pound coffee sugar add one-half pint vinegar, allowing
+the above quantity to two pounds fruit. Make a syrup of the sugar and
+vinegar, and pour on the peaches, boiling-hot. Repeat this for three
+mornings; the fourth morning put them all on together, and boil a
+short time; add a few spices, cinnamon, and ginger to the syrup when
+you make it. They will be ready for use in a few weeks.--_Mrs. R._
+
+
+PEPPER MANGOES.
+
+With a sharp knife take the cap out of the pod, then scrape out the
+seed. Lay the pods in weak salt and water for one hour.
+
+Take hard cabbage, chop them very fine, and to every quart of cabbage,
+add
+
+     1 tablespoonful salt.
+     1 tablespoonful pulverized black pepper.
+     2 tablespoonfuls white mustard-seed.
+     1 teaspoonful ground mustard.
+
+Mix all this well together, drain the peppers, and stuff them with the
+mixture, and replace the cap.
+
+Pack them closely in a stone jar, with the small end downwards. Do
+this until the jar is filled; then pour on them strong cold vinegar.
+They are ready for use in three weeks. You can use spices and sugar,
+if preferred.--_Mrs. W. A. S._
+
+
+TO PICKLE WALNUTS.
+
+After the walnuts have been in brine six weeks, scrape and wipe them
+with a coarse towel. Put them in plain vinegar, and let them remain
+for a week or two. Drain them well--place in a jar, and pour over them
+vinegar spiced and prepared as for yellow pickles, omitting the
+turmeric and lemons, and using black pepper instead of white.--_Mrs.
+S. T._
+
+
+WALNUT PICKLE.
+
+The walnuts must be quite green and tender. First soak them in fresh
+water, then rub off with a coarse towel. The walnuts must be kept in
+brine a week, and then soaked in clear water for several hours. Boil
+them in vinegar a little while--this time put water in the vinegar;
+then put them in good strong vinegar, a portion of which must be
+boiled and poured over them four successive mornings. Season with
+cinnamon, mace, cloves, and add two pounds sugar to one gallon
+vinegar, or in proportion to quantity of pickle.--_Mrs. C. C._
+
+
+_Walnut Pickle._
+
+Gather the nuts about the 10th or 20th of June, when they are
+sufficiently tender to be pierced with a pin; pour boiling salt water
+on, and let them be covered with it nine days, changing it every third
+day. Put them on dishes to air, until they are black; then soak out
+the salt, and put them in weak vinegar for a day or two; put into the
+jar, and pour on hot the following pickled vinegar:
+
+     7 ounces ginger.
+     7 ounces of garlic.
+     7 ounces of salt.
+     7 ounces of horseradish.
+     ½ ounce red pepper.
+     ½ ounce of orange peel.
+     ½ ounce of mace.
+     ½ ounce of cloves, all boiled in 1 gallon strong vinegar.
+     1 ounce black pepper also.--_Mrs. J. H. F._
+
+
+_Walnut Pickle._
+
+Put the walnuts in salt water for five or six weeks; then in fresh
+water for twenty-four hours; boil in weak vinegar and water until soft
+enough to run a straw through. Then rub them with a coarse towel; make
+a strong liquor of vinegar, horseradish, garlic, and mace; pour on,
+and leave them till ready for use, in two or three weeks.--_Mrs. T._
+
+
+TO PICKLE MARTINAS.
+
+Take one gallon pot full of martinas. Make a brine strong enough to
+bear an egg; keep them covered for ten days. Take them out and wash
+them in cold water, then put them in cold vinegar. Let them remain for
+ten days; drain them, and put them in the jar intended for use. In
+half a gallon of vinegar scald a large handful of horseradish, scraped
+fine.
+
+     A cupful black pepper.
+     1 cupful ginger.
+     ½ cupful black mustard-seed.
+     3 tablespoonfuls of beaten cloves.
+     3 onions sliced fine.
+     1 pod red pepper.
+     3 pounds brown sugar.
+
+Pour them over the pickle, and fill with cold vinegar.--_Mrs. S. D._
+
+
+PICKLED MARTINAS.
+
+Put three gallons of martinas in very strong brine, keep covered for
+ten days, then wash them in cold water, and put them in vinegar to
+stand ten more days; then drain and put them in the jar intended for
+them. In three pints of vinegar, scald:
+
+     A large handful of scraped horseradish.
+     1 cup allspice.
+     ½ cup black pepper.
+     1 cup of ginger.
+     ½ cup of black mustard.
+     3 large spoonfuls of cloves, all beaten.
+     3 onions sliced.
+     1 pod red pepper.
+     3 pounds brown sugar.
+
+Pour it over the martinas, and fill up with cold vinegar.--_Miss E.
+T._
+
+
+TO PICKLE MARTINAS.
+
+Put the martinas in a strong brine of salt and water, let them remain
+a week or ten days. Then wash them, and put them in cold vinegar, to
+soak the salt and greenish taste out of them. When ready to pickle,
+lay them out to drain; scald the following ingredients in a gallon of
+vinegar, and pour over them in a jar; if not full, fill up with cold
+vinegar.
+
+     1 large handful of sliced horseradish.
+     1 teacup of allspice.
+     ½ cup of black pepper.
+     ½ cup of mustard-seed (black).
+     2 tablespoonfuls cloves.
+     2 pounds brown sugar.
+     3 or four onions, sliced.
+
+The spices to be beaten, but not too fine. This quantity fills a
+two-gallon jar.--_Mrs. J. J. M._
+
+
+CHOW-CHOW PICKLE.
+
+     ½ peck green tomatoes.
+     2 large cabbages.
+     15 onions.
+     25 cucumbers.
+     1 plate horseradish.
+     ½ pound mustard-seed.
+     1 ounce celery-seed.
+     2 ounces ground pepper.
+     2 ounces turmeric.
+     ½ ounce cinnamon.
+
+Cut the onions, tomatoes, cucumbers and cabbage in small pieces; pack
+them down overnight in salt, lightly; in the morning pour off the
+brine, and put them to soak in weak vinegar two days; drain again, and
+mix the spices. Boil half a gallon vinegar and three pounds sugar, and
+pour over them hot. Mix two boxes ground seed.--_Mrs. R. A._
+
+
+CHOW-CHOW.
+
+     ½ peck onions.
+     ½ peck green tomatoes.
+     5 dozen cucumbers.
+
+Slice all very fine, and put in a few whole cucumbers, one pint small
+red and green peppers; sprinkle one pint salt over them, and let them
+stand all night; then add:
+
+     1 ounce mace.
+     1 ounce white mustard-seed.
+     1 ounce celery-seed.
+     1 ounce turmeric.
+     1 ounce whole cloves.
+     3 tablespoonfuls ground mustard.
+     2 pounds brown sugar.
+     1 stalk horseradish, grated fine.
+
+Cover all with one gallon and one pint of strong vinegar, and boil
+thirty minutes.--_Miss E. T._
+
+
+_Chow-Chow._
+
+     ½ peck onions.
+     ½ peck green tomatoes.
+     3 dozen large cucumbers.
+     4 large green peppers.
+     ½ pint small peppers, red and green.
+
+Sprinkle one pint salt on, and let them stand all night; the cucumbers
+not peeled, but sliced one inch thick, the onions also sliced. In the
+morning drain off the brine, and add to the pickles:
+
+     1 ounce mace.
+     1 ounce black pepper.
+     1 ounce white mustard-seed.
+     1 ounce turmeric.
+     ½ ounce cloves.
+     ½ ounce celery-seed.
+     3 tablespoonfuls made mustard.
+     2 pounds brown sugar.
+     With a little horseradish.
+
+Cover with vinegar, and boil till tender, a half-hour or more. When
+cold, ready for use.--_Mrs. C. N._
+
+
+CHOW-CHOW PICKLE.
+
+     1 gallon chopped cabbage.
+     4 onions.
+     2 pounds brown sugar.
+     2 pints strong vinegar.
+     2 tablespoonfuls black pepper.
+     2 tablespoonfuls of allspice.
+     2 tablespoonfuls of celery-seed.
+     ½ pint mustard-seed.
+     1 tablespoonful ground mustard.
+
+The cabbage and onions must stand in strong salt and water two hours,
+then place in a brass kettle, with the vinegar and spices, and sugar;
+boil until syrup is formed. Excellent.--_Mrs. J. H. F._
+
+
+CHOW-CHOW.
+
+The recipe is for one gallon pickle; for more, the quantities must be
+increased, of course. The ingredients consist of:
+
+     ¼ peck green tomatoes.
+     1 large head of cabbage.
+     6 large onions.
+     1 dozen cucumbers.
+     ½ pint grated horseradish
+     ½ pound white mustard-seed.
+     ½ ounce celery-seed.
+     A few small onions.
+     ½ teacup ground pepper.
+     Turmeric, ground cinnamon.
+     A little brown sugar.
+
+Cut the cabbage, onions and cucumbers into small pieces, and pack them
+down in salt one night; then put in vinegar, poured over hot. Do this
+three mornings. The third morning, mix one box ground mustard with
+one-quarter pint salad oil. To be mixed in while warm.--_Mrs. O. B._
+
+
+LEESBURG CHOW-CHOW.
+
+     ½ peck green tomatoes.
+     2 large heads cabbage.
+     15 large white onions.
+     25 cucumbers.
+
+Cut these up, and pack in salt for a night. Drain off, and then soak
+in vinegar and water for two days. Drain again. Mix with this, then:
+
+     1 pint grated horseradish.
+     ½ pint small white onions.
+     ½ pound white mustard-seed.
+     1 ounce celery-seed.
+     ½ teacup ground black pepper.
+     ½ teacup turmeric.
+     ½ teacup cinnamon.
+
+Pour over one and a half gallons boiling hot vinegar. Boil this
+vinegar for three mornings; the third morning, mix with two boxes
+mustard, three pounds brown sugar, and half-pint sweet oil.--_Mrs. J.
+B. D._
+
+
+SWEET PICKLE PEACHES.
+
+Powder cloves, mace, and allspice, and mix well together.
+
+To every pound fruit add one-quarter pound sugar, one gill vinegar,
+one teaspoonful of the mixed spices. Boil all together, and when the
+fruit is done, take from the syrup, and lay on dishes. Let the syrup
+cook thoroughly. Put the fruit in jars, and pour on the syrup. Cover
+when cool.--_Mrs. D. R._
+
+
+TO PICKLE PEACHES.
+
+     1 pound peaches.
+     ½ pound sugar.
+     1 pint vinegar.
+
+Mace, cloves, cinnamon; boil the ingredients every day, for six days,
+and pour over the peaches.--_Mrs. F. D. G._
+
+
+SPICED PEACHES.
+
+Take nine pounds ripe peaches, rub them with a coarse towel, and halve
+them. Put four pounds sugar and one pint good vinegar in the kettle
+with cloves, cinnamon, and mace. When the syrup is formed, throw in
+the peaches a few at a time; when clear, take them out and put in
+more. Boil the syrup till quite rich; pour it over the peaches.
+
+Cherries can be pickled in the same way.--_Mrs. C. C._
+
+
+PEACHES TO PICKLE.
+
+Make a syrup with one quart vinegar and three pounds sugar; peel the
+peaches and put them in the vinegar, and let boil very little. Take
+out the fruit, and let the vinegar boil half an hour, adding cinnamon,
+cloves, and allspice.--_Mrs. A. H._
+
+
+PICKLED PEACHES
+
+Take peaches pretty ripe, but not mellow; wipe with flannel as smooth
+as possible; stick a few cloves in each one. One pound sugar to one
+pint vinegar. Allow three pounds sugar and three pints vinegar to one
+pan peaches. Scald the vinegar, then put on the peaches; boil till
+nearly soft, then take out and boil the vinegar a little longer, and
+pour over the fruit.--_Mrs. G. P._
+
+
+_Pickled Peaches._
+
+Put the peaches in strong brine, and let them remain three or four
+days; take them out, and wipe them dry; put them in a pot with
+allspice, pepper, ginger, and horseradish; boil some turmeric in your
+vinegar. Pour it on hot.--_Miss E. T._
+
+
+PEACH, PEAR, QUINCE AND APPLE PICKLE.
+
+     1 pound fruit.
+     ½ pound sugar
+     ½ pint vinegar.
+
+Dissolve sugar and vinegar together; put a small quantity of fruit;
+boil until you can stick a straw through it. Season with cinnamon and
+mace. Rescald the vinegar, and pour over the fruit for nine
+mornings.--_Mrs. Dr. J._
+
+
+SWEET PICKLE. (_Honolulu Melon._)
+
+     4 pints vinegar, very clear.
+     4 pints sugar.
+     1 ounce cloves.
+     1 ounce cinnamon.
+
+Put all to boil, then drop in the melons, as much as the vinegar will
+cover, and boil fifteen minutes. Put them in jars, and every day, for
+two or three days, pour off the vinegar, boil it over, and pour on the
+pickles until they seem done.--_Mrs. M. W. T._
+
+
+CANTALOUPE PICKLE.
+
+Cut up ripe melons into small square pieces, peel and scrape out the
+soft pulp and seeds, soak one night in alum water, and then boil in
+strong ginger tea. Then to each pound of fruit add three-quarters of a
+pound loaf sugar, mace, cinnamon, and white ginger to the taste, and
+cover with best cider vinegar. Boil till it can be pierced with a
+straw, then set aside, and the next day pour off, and boil the syrup
+until it thickens a little, and return to the fruit
+boiling-hot.--_Mrs. F. F. F._
+
+
+_Cantaloupe Pickle._
+
+Pare and cut in small pieces, cover with vinegar; pour off and
+measure, and to each pint put three-quarters of a pound brown sugar;
+cloves and mace to your taste.
+
+Boil the syrup, put in the fruit and boil until clear; then take out
+the fruit, boil a few minutes longer, and pour it on the pickles, hot.
+When cold, it is ready for use.--_Mrs. E. I._
+
+
+_Cantaloupe Pickle._
+
+Take four or five cantaloupes, quarter, and cover with vinegar; to
+stand twenty-four hours. Then measure off the vinegar, leaving out one
+quart. To each quart, add three pounds brown sugar, cinnamon, cloves,
+and mace to the taste. Place the spiced vinegar over the fire, and
+when it has boiled awhile, drop in the fruit, cooking it thirty or
+forty minutes.--_Mrs. R. P._
+
+
+RIPE MUSKMELON PICKLES.
+
+Take hard melons, after they are sufficiently ripe to be well
+flavored. Slice them lengthwise, scrape out the seed, and lay the
+melon in salt over night; wash and wipe dry, put them in alum water
+one hour, wash and wipe them again; cut them in slices and pack in
+jars. Pour over them a syrup of vinegar seasoned with cinnamon and
+cloves; put three or four pounds of sugar to one gallon vinegar, and
+boil until it is right thick.--_Mrs. A. C._
+
+
+SWEET WATERMELON PICKLE.
+
+Trim the rinds nicely, being careful to cut off the hard coating with
+the outer green. Weigh ten pounds rind and throw it in a kettle, and
+cover with soft water; let this boil gently for half an hour, take it
+off and lay it on dishes to drain. Next morning put one quart vinegar,
+three pounds brown sugar, one ounce cinnamon, one ounce mace, the
+white of one egg well beaten and thrown on top of the liquid (to clear
+it as you would jelly), three teaspoonfuls turmeric, all together in a
+kettle, and boil for a few minutes; skim off what rises as scum with
+the egg. Throw in the rind, and boil for twenty minutes. The peel of
+two fresh lemons will give a nice flavor, though not at all
+necessary.--_Mrs. L. W. C._
+
+
+WATERMELON PICKLE.
+
+     4 pounds watermelon rind.
+     2 pounds sugar.
+     1 pint vinegar.
+     Mace, cloves, cinnamon, and ginger to the taste.
+
+Peel the rind and cut in pieces; boil in ginger tea till clear, then
+throw in cold water overnight. Next morning make a syrup and preserve
+the rind; just before taking off the fire, pour in the vinegar.--_Mrs.
+A. T._
+
+
+WATERMELON RIND PICKLE.
+
+Ten pounds melon, boil in water until tender. Drain the water off.
+Make a syrup of two pounds sugar, one quart vinegar, one-half ounce
+cloves, one ounce cinnamon; boil all this and pour over rind
+boiling-hot; drain off the syrup and let it come to a boil; then pour
+it over the melons.--_Mrs. C. C. McP._
+
+
+PICKLE OF WATERMELON RIND.
+
+Cut in pieces and soak the rind in weak salt and water for twenty-four
+hours--of course having first peeled off the outside. To seven pounds
+rind put three pounds sugar; scald well in ginger tea, and make a
+syrup of the sugar and vinegar, enough to cover the rind. Season the
+syrup with mace and ginger, and boil the rind in it till tender. A
+delicious pickle.--_Mrs. Dr. P. C._
+
+
+PICKLED PLUMS.
+
+     7 pounds sweet blue plums.
+     4 pounds brown sugar.
+     2 ounces stick cinnamon.
+     2 ounces whole cloves.
+     1 quart vinegar.
+
+Put a layer of plums and spice alternately; scald the vinegar and
+sugar together; pour it on the plums; repeat for two or three days,
+the last time scalding plums and syrup together.--_Mrs. W._
+
+
+TO PICKLE DAMSONS.
+
+Take seven pounds damsons, wash and wipe them dry, three pounds sugar,
+one-half ounce cinnamon, half-ounce mace, half-ounce cloves,
+half-ounce allspice.
+
+With one quart strong vinegar and the sugar make a syrup, and pour it
+over the fruit boiling-hot. Let it stand twenty-four hours; repeat the
+boiling next day, and let it remain twenty-four hours longer; then put
+all on the fire together and cook till the fruit is done.--_Miss D.
+D._
+
+
+SWEET PICKLE.
+
+Boil in three quarts of vinegar four or five pounds sugar, one ounce
+cinnamon, one ounce allspice, one ounce mace, one-half ounce cloves,
+and pour all over fourteen pounds damsons or peeled peaches.--_Mrs. O.
+B._
+
+
+GERMAN PICKLE.
+
+     ½ pound white sugar.
+     1 pound damsons.
+     1 pint vinegar.
+     1 teaspoonful cloves.
+     A few sticks of cinnamon.
+
+Make a syrup with vinegar, sugar and spices, then drop in a few of the
+damsons at a time. Scald them until the skins crack, laying each
+quantity in a dish till all are done. Fill the jars three-fourths
+full, and pour in the syrup.--_Mrs. R. L. P._
+
+
+DAMSON PICKLE.
+
+     7 pounds fruit.
+     1 ounce cinnamon.
+     1 ounce cloves.
+     1 ounce mace.
+     1 ounce celery-seed.
+     3 pounds brown sugar.
+
+Spices to be beaten fine; put them in the jar, sprinkling the spice
+through in layers. Boil one quart vinegar with the sugar, and pour
+over the fruit and spices. Repeat the scalding of the vinegar for four
+days.--_Mrs. C. N._
+
+
+COMPOSITION PICKLE.
+
+     1 gallon chopped cabbage.
+     ½ gallon green tomatoes, sliced.
+     ½ gallon cucumbers.
+     1 quart onions.
+
+all finely chopped. Let them stew several hours, then drain off the
+water. Add:
+
+     4 tablespoonfuls ground mustard.
+     2 tablespoonfuls ginger.
+     1 ounce cloves.
+     2 ounces turmeric.
+     2 ounces celery seed.
+     2 pounds brown sugar.
+     2 spoonfuls salt.
+     ½ gallon strong vinegar; boil twenty minutes.--_Mrs. C. C._
+
+
+RAGOÛT PICKLE.
+
+     2 gallons chopped cabbage.
+     2 gallons green or ripe tomatoes.
+     5 tablespoons of mustard, ground.
+     3 gills mustard-seed.
+     2 tablespoonfuls allspice.
+     2 teaspoonfuls cloves.
+     1 gill salt.
+     1 pint chopped onions.
+     1 pound brown sugar.
+     Some chopped celery, or celery-seed.
+     3 quarts good cider vinegar.
+
+Boil all well together, and it is ready for use.--_Miss E. T._
+
+
+KENTUCKY PICKLE.
+
+Take green tomatoes, cabbage, and onions, about equal
+quantities--grind them in a sausage machine. Salt, and put the mixture
+in a bag, and let it hang all night or until the juice has run from
+it--then season with red and black pepper, mustard-seed, celery-seed,
+cloves, sugar.
+
+Pack in jars, and cover with strong cold vinegar.--_Mrs. M. D._
+
+
+FRENCH PICKLES.
+
+     1 peck green tomatoes.
+     ¼ peck onions.
+     ¼ pound white mustard-seed.
+     1 ounce allspice.
+     1 ounce cloves.
+     1 bottle mixed mustard.
+     2 tablespoonfuls black pepper.
+     1 tablespoonful cayenne.
+     1 ounce celery-seed.
+     1 pound brown sugar.
+
+Slice the tomatoes and lay them in salt for twelve hours; pour off the
+brine.
+
+Slice the onions, and put a layer of onions, tomatoes, spices and
+sugar into a bell-metal kettle, until the ingredients are all in. Pour
+in vinegar until well covered, and boil for one hour.--_Mrs. Dr. S._
+
+
+_French Pickle._
+
+     1 gallon cabbage.
+     ½ gallon green tomatoes.
+     1 quart onions.
+     6 pods green pepper, without the seed.
+     3 tablespoonfuls ground mustard, or seed.
+     1 tablespoonful ginger.
+     1 tablespoonful horseradish.
+     1 tablespoonful cinnamon.
+     1 tablespoonful cloves.
+     2 tablespoonfuls salt.
+     1 tablespoonful celery.
+     ¼ pound sugar.
+     ½ gallon vinegar.
+
+Chop up cabbage, tomatoes, onions, and pepper; sprinkle salt over it,
+and let it stand an hour or so, and pour off the liquor. Add spices
+and vinegar, boil all together until you can stick a straw through the
+cabbage and tomatoes. This, as you see, will only make a small
+quantity when boiled down.--_Mrs. M. McN._
+
+
+SPANISH PICKLE.
+
+     4 dozen large cucumbers.
+     4 large green peppers.
+     ½ peck onions.
+     ½ peck green tomatoes.
+
+Slice the whole, and sprinkle over with one pint salt, allow them to
+remain over night, then drain them. Put the whole into a preserving
+kettle, and add the following ingredients: sliced horseradish
+according to your judgment, one ounce mace, one ounce white pepper,
+one ounce turmeric, one ounce white mustard-seed, half an ounce
+cloves, half an ounce celery-seed, four tablespoonfuls of dry mustard,
+one and a half pounds brown sugar. Cover the whole with vinegar, and
+boil it one hour.--_Mrs. J. J. M._
+
+
+ONION PICKLE.
+
+Peel and scald the onions in strong salt water twenty-five or thirty
+minutes; take them out and lay on dishes in the sun, a day or two,
+then put them in vinegar prepared as for cabbage pickle.--_Mrs. Dr.
+J._
+
+
+PICKLED ONIONS.
+
+Pour boiling water over the onions and let them stand until the brine
+gets cooled; then change the brine for nine mornings, warming it every
+day. The ninth day put them in fresh water, and let them soak one day
+and night. Then put the spices and vinegar on the fire, and let them
+come to a boil, and drop in the onions in a few minutes; add sugar to
+your taste.--_Mrs. A. H._
+
+
+LEMON PICKLE.
+
+Rasp the lemons a little and nick them at one end; lay them in a dish
+with very dry salt, let them be near the fire, and covered. They must
+stand seven or eight days, then put in fresh salt, and remain the same
+time; then wash them well, and pour on boiling vinegar, grated nutmeg,
+mace, and whole pepper. Whenever the salt becomes damp, it must be
+taken out and dried. The lemons will not be tender for nearly a year.
+The time to pickle them is about February.--_Mrs. A._
+
+
+PICKLING FIFTY LEMONS.
+
+Grate off the yellow rind, cut off the end, and pack in salt for eight
+days. Set them in a hot oven, in dishes; turning until the salt
+candies on them. Place them in a pot and pour on two gallons vinegar
+(boiling) to which has been added two pounds white mustard-seed, two
+tablespoonfuls mace, one pound ginger, four tablespoonfuls
+celery-seed, one pound black pepper, two pounds sugar, one handful
+horseradish scraped.
+
+All the spices, except mustard-seed, must be pulverized.--_Mrs. H. P.
+C._
+
+
+APPLE PICKLE.
+
+     3 pounds apples.
+     2 pounds sugar.
+     1 pint vinegar.
+     1 teaspoonful mace.
+     1 tablespoonful beaten cinnamon.
+     1 dozen cloves.
+     2 teaspoonfuls allspice.
+     1 tablespoonful beaten ginger.
+     1 tablespoonful celery-seed.
+
+Boil until the apples are perfectly clear.--_Mrs. J. A. S._
+
+
+CHERRY PICKLE.
+
+Pick firm, ripe, short-stem cherries, and lay them in a stone jar,
+with the stems on. Put into a kettle vinegar, sweetened to your taste,
+allspice, mace, cloves, and cinnamon.
+
+Put on the fire until it is scalding hot, then pour over the cherries,
+and let them stand until next day, when the vinegar must be poured off
+them into the kettle again, and scalded as before, and poured on the
+cherries. Repeat this for nine mornings, and your pickle is ready for
+use.--_Mrs. C._
+
+
+PICKLED BLACKBERRIES.
+
+One pound sugar, one pint vinegar, one teaspoonful powdered cinnamon,
+one teaspoonful allspice, one teaspoonful cloves, one teaspoonful
+nutmeg. Boil all together, gently, fifteen minutes, then add four
+quarts blackberries, and scald (but not boil) ten minutes more. The
+spices can be omitted, if preferred.--_Mrs. W._
+
+
+TOMATO CATSUP.
+
+Take sound, ripe tomatoes, grate them on a coarse grater, then strain
+through a wire sieve, throwing away the skins and seed. Then put the
+liquid in a cotton bag and let it drip for twenty-four hours. Take the
+residuum and thin to the proper consistency with vinegar. Then season
+it to your taste with garlic, salt, pepper, and spices.--_Mrs. A. A._
+
+
+_Tomato Catsup._
+
+One-half bushel tomatoes stewed sufficiently to be strained through a
+colander; to every gallon of pulp add three quarts strong vinegar, two
+tablespoonfuls salt, four tablespoonfuls grated horseradish, one pound
+brown sugar, three large onions chopped fine, one tablespoonful black
+pepper. Boil till quite thick.--_Mrs. C. B._
+
+
+_Cold Tomato Catsup._
+
+     ½ peck ripe tomatoes.
+     ½ gallon vinegar.
+     1 teacup salt.
+     1 teacup mustard, ground fine.
+     4 pods red pepper.
+     3 tablespoonfuls black pepper.
+     A handful celery-seed.
+     1 cup horseradish.
+
+All of the ingredients must be cut fine, and mixed cold. Put in
+bottles, cork, and seal tight. It is better kept awhile.--_Mrs. P._
+
+
+_Tomato Catsup._
+
+     1 gallon pulp of tomatoes
+     1 tablespoonful ginger.
+     2 tablespoonfuls cloves.
+     1 tablespoonful black pepper.
+     2 tablespoonfuls grated horseradish.
+     2 tablespoonfuls salt.
+     2/3 gallon vinegar.
+
+Boil all well together, then add three pounds sugar, and boil
+awhile.--_Mrs. M. S. C._
+
+
+_Tomato Catsup._
+
+Put into a preserving kettle about one pint water, fill up the kettle
+with ripe red tomatoes, previously washed and picked, with the skins
+on, cover closely, and set on a hot fire; frequently stirring that
+they may not stick to the bottom. Boil about one hour. Turn into a
+wooden tray; when cool enough, rub through a coarse sieve, through
+which neither skin nor seed can pass. Measure five quarts of this
+pulp, and boil until very thick, then add two tablespoonfuls
+horseradish, two tablespoonfuls white mustard-seed, two tablespoonfuls
+celery-seed, two tablespoonfuls black pepper beaten fine, two or three
+races of ginger beaten fine, three or four onions chopped fine, a
+little garlic, one nutmeg, salt and sugar to the taste.
+
+Stir all in, and let it come to a boil. Pour in one quart strong cider
+vinegar. Let it boil up once more, and take off the fire. Bottle,
+cork, and seal.--_Mrs. S. T._
+
+
+CUCUMBER CATSUP.
+
+Pare and grate the cucumbers. To one quart of cucumbers add three
+large onions grated, one teaspoonful salt, one teaspoonful pepper, and
+as much vinegar as cucumbers. Exclude the air.--_Mrs. L. P._
+
+
+_Cucumber Catsup._
+
+Grate three cucumbers; one onion, one pint of vinegar, one
+tablespoonful black pepper, one tablespoonful salt, one teaspoonful
+pounded celery-seed.
+
+Put the catsup in bottles, with large mouths; as the cucumber settles,
+and is hard to get out.--_Mrs. H. T._
+
+
+_Cucumber Catsup._
+
+Chop three dozen large cucumbers and eight white onions, fine as
+possible, or grate them. Sprinkle over them three-fourths of a pint of
+salt, one-half teacup ground pepper; before seasoning, drain off all
+the water through a sieve; mix well with good vinegar, and
+bottle.--_Mrs. P. W._
+
+
+_Cucumber Catsup._
+
+One dozen cucumbers, four large onions, four tablespoonfuls salt, four
+teaspoonfuls black pepper, one quart strong vinegar. Grate onions and
+cucumbers.--_Mrs. H. D._
+
+
+WALNUT CATSUP.
+
+     To one gallon vinegar:
+     Add 100 walnuts pounded.
+     2 tablespoonfuls salt.
+     A handful horseradish.
+     1 cup mustard-seed, bruised.
+     1 pint eschalots, cut fine.
+     ½ pint garlic.
+     ¼ pound allspice.
+     ¼ pound black pepper.
+     A tablespoonful ginger.
+
+If you like, you can add cloves, mace, sliced ginger, and sliced
+nutmeg. Put all these in a jug, cork tightly, shake well, and set it
+out in the sun for five or six days, remembering to shake it well each
+day. Then boil it for fifteen minutes, and when nearly cool, strain,
+bottle, and seal the bottles.--_Mrs. A. C._
+
+
+_Walnut Catsup._
+
+Take forty black walnuts that you can stick a pin through; mash and
+put them in a gallon of vinegar, boil it down to three quarts and
+strain it. Then add a few cloves of garlic or onion, with any kind of
+spice you like, and salt. When cool, bottle it. Have good
+corks.--_Miss E. T._
+
+
+_To make Catsup of Walnuts._
+
+Bruise the walnuts (when large enough to pickle) in a mortar; strain
+off the liquor and let it stand till it be clear; to every quart thus
+cleared add one ounce of allspice, one ounce black pepper, one ounce
+ginger bruised fine. Boil the whole about half an hour; then add one
+pint best vinegar, one ounce salt, eight eschalots, or one ounce
+horseradish. Let it stand to cool; then strain it again, and bottle
+for use.--_Mrs. M. P._
+
+
+_To make Walnut Catsup from the Leaves._
+
+Provide a jar that will hold about three gallons. Mix the following
+ingredients: common salt one pound, one-half ounce powdered cloves,
+four ounces powdered ginger, one handful garlic sliced, six pods
+bruised red pepper, three handfuls horseradish root, sliced. Gather
+the young leaves from the walnut--cut them small. Put a layer at the
+bottom of the jar; then sprinkle on some of the ingredients, and so on
+with alternate layers, until the jar is packed full. Let the whole
+remain in this state one night. Then fill with boiling vinegar, tie it
+closely, and let it set in the sun for a fortnight. Then press out the
+liquor, strain and bottle.--_Mrs. E. W._
+
+
+_Bay Sauce._
+
+Get young walnut leaves while tender. Make a mixture of the following
+ingredients: one quart salt, one handful horseradish, one-half dozen
+onions chopped up, two teaspoonfuls allspice, one tablespoonful black
+ground pepper.
+
+Put in a layer of the leaves, and then one of the mixture, so on till
+the jar is nearly filled; cover with good cold vinegar. Put it in the
+sun for a fortnight, then bottle. It will not be good for use until it
+is six months old.
+
+This is an excellent sauce for fish. It will improve it to add a
+tablespoonful of ground ginger.--_Mrs. E. C. G._
+
+
+_Bay Sauce._
+
+One pound salt, one-half ounce cloves, four ounces ginger, all
+powdered; three handfuls garlic, three handfuls horseradish scraped
+fine, six pods of red pepper cut up fine. Gather leaves of black
+walnut when young, cut them up fine; put a layer of leaves in the
+bottom of a jar, then one of ingredients (mixed together), until the
+jar is filled; tie it up closely and set it in the sun for two weeks;
+then bottle for use. It is not good for six months. Some think two or
+three large onions an addition.--_Mrs. H. D._
+
+
+MUSHROOM CATSUP.
+
+Take the largest mushrooms, cut off the roots, put them in a stone
+jar, with salt; mash them and cover the jar. Let them stand two days,
+stirring them several times a day; then strain and boil the liquor, to
+every quart of which put one teaspoonful whole pepper, cloves,
+mustard-seed, a little ginger; when cold bottle it, leaving room in
+each bottle for one teacupful strong vinegar, and one tablespoonful
+brandy.
+
+Cork and seal.--_Mrs. C._
+
+
+_Mushroom Sauce._
+
+After peeling, lay them on the oyster broiler and sprinkle with a
+little salt. Have ready a hot dish with butter, pepper, salt, and
+cream, and throw the mushrooms into this as they are taken from the
+broiler. A very nice sauce for steaks.--_Mrs. J. S._
+
+
+MUSHROOM CATSUP.
+
+Break one peck large mushrooms into a deep earthen pan. Strew
+three-quarters pound salt among them, and set them one night in a cool
+oven, with a fold of cloth or paper over them. Next day strain off the
+liquor, and to each quart add one ounce black pepper, one-quarter
+ounce allspice, one-half ounce ginger, two large blades mace.
+
+Boil quickly twenty minutes. When perfectly cold, put into bottles,
+and cork well, and keep in a cool place.--_Mr. J. B. N._
+
+
+_Mushroom Catsup._
+
+Pack the mushrooms in layers, with salt, in a jar; let them stand
+three hours, then pound them in a mortar, return them to the jar and
+let them remain three or four days, stirring them occasionally.
+
+For every quart of the liquor add, one ounce of pepper, half ounce
+allspice; set the jar in the kettle of water, and boil four hours,
+then pour the liquor through a fine sieve, and boil until it is
+reduced one-half.
+
+Let it cool and bottle.--_Mrs. C. C._
+
+
+HORSERADISH SAUCE.
+
+Five tablespoonfuls scraped or grated horseradish, two teaspoonfuls
+sugar, one teaspoonful salt, half teaspoonful pepper, one
+tablespoonful mixed mustard, one tablespoonful vinegar, four
+tablespoonfuls rich sweet cream. Must be prepared just before
+using.--_Mrs. S. T._
+
+
+_Horseradish Sauce._
+
+Just before dinner, scrape one teacup of horseradish, add one
+teaspoonful white sugar, one saltspoonful salt, and pour over two
+tablespoonfuls good cider vinegar. It is best when just made.
+
+
+CELERY VINEGAR.
+
+Pound a gill of celery-seed, put in a bottle and fill with strong
+vinegar. Shake it every day for two weeks, then strain it, and keep it
+for use. It will flavor very pleasantly with celery.--_Mrs. Dr. J._
+
+
+_Celery Vinegar._
+
+Take two gills celery-seed, pound and put it in a celery bottle, and
+fill it with sharp vinegar. Shake it every day for two weeks; then
+strain it, and keep it for use. It will impart an agreeable flavor to
+everything in which celery is used. Mint and thyme may be prepared in
+the same way, using vinegar or brandy. The herbs should not remain in
+the liquid more than twenty-four hours. They should be placed in a
+jar--a handful is enough, and the vinegar or brandy poured over them;
+take out the herbs next day, and put in fresh. Do this for three days;
+then strain, cork, and seal.--_Mrs. R._
+
+
+PEPPER SAUCE.
+
+     2 dozen peppers.
+     Twice this quantity of cabbage.
+     1 root of horseradish, cut up fine.
+     1 tablespoonful mustard-seed.
+     1 dessertspoonful cloves.
+     2 tablespoonfuls sugar.
+     A little mace.
+
+Boil the spices and sugar in two quarts of best cider vinegar, and
+pour boiling hot over the cabbage and pepper.--_Mrs. W. A. S._
+
+
+PEPPER VINEGAR.
+
+One dozen pods red pepper, fully ripe. Take out stems and cut them in
+two. Add three pints vinegar. Boil down to one quart; strain through a
+sieve, and bottle for use.--_Mrs. Dr. J._
+
+
+RED PEPPER CATSUP.
+
+To four dozen fine ripe bell-peppers add two quarts good vinegar, one
+quart water, three tablespoonfuls grated horseradish, five onions
+chopped fine. Boil till soft, and rub through a sieve. Then season to
+your taste with salt, spice, black and white mustard well beaten;
+after which boil ten minutes. Add celery-seed if liked, and a pod or
+more strong pepper, a little sugar. All should be cut up and the seed
+boiled with it. Bottle and cork tightly.--_Mrs. G. N._
+
+
+CAPER SAUCE.
+
+Stir in melted butter two large tablespoonfuls capers, a little
+vinegar. Nasturtiums pickled, or cucumbers cut very fine will be good
+substitutes for the capers. For boiled mutton.--_Mrs. R._
+
+
+_Caper Sauce._
+
+To one cup drawn butter add three tablespoonfuls green pickled capers.
+If prepared for boiled mutton, use half teacupful of the water in
+which it was boiled; add salt and cayenne pepper. Let it boil up once
+and serve.--_Mrs. S. T._
+
+
+TARTAN SAUCE.
+
+One mustardspoon of mixed mustard, salt and cayenne to the taste, the
+latter highly.
+
+Yolk of one raw egg, sweet-oil added very slowly, until the quantity
+is made that is desired; thin with a little vinegar.
+
+Take two small cucumber pickles, two full teaspoonfuls capers, three
+small sprigs parsley, and one small shallot or leek. Chop all fine,
+and stir into the sauce about an hour before serving. If very thick,
+add a tablespoonful cold water. This quantity will serve eight
+persons--is good with trout, veal cutlets, and oysters.--_Miss E. S._
+
+
+MORCAN'S TARTAN SAUCE.
+
+Put into a bowl one spoonful of dry mustard, two spoonfuls salt, a
+little cayenne pepper, yolk of one raw egg; mix these together.
+
+Then add, drop by drop, one teacupful sweet-oil; stir until a thick
+mass. Add a little vinegar. Chop very fine two small cucumber pickles,
+two teaspoonfuls capers, two sprigs parsley, one leek or small onion,
+and a little celery; stir all into the dressing. This is delicious
+with boiled fish, either hot or cold--also cold meats, chicken or
+turkey.--_Mrs. S._
+
+
+AROMATIC MUSTARD.
+
+     4 tablespoonfuls ground mustard.
+     1 tablespoonful flour.
+     1 tablespoonful sugar.
+     1 teaspoonful salt.
+     1 teaspoonful black pepper.
+     1 teaspoonful cloves.
+     1 teaspoonful cinnamon.
+
+Mix smoothly with boiling vinegar, add a little salad oil, and let it
+stand several hours before using. It will keep any length of
+time.--_Mr. R. H. M._
+
+
+TO MIX MUSTARD.
+
+Take half a cup ground mustard, one tablespoonful sugar, four
+tablespoonfuls vinegar, olive oil, or water, whichever is preferred,
+one teaspoonful pepper, and one of salt.--_Mrs. P. W._
+
+
+
+
+CAKE.
+
+
+Before commencing to make cake, be sure that you have all the
+ingredients in the house, and all the implements at hand, such as
+trays, bowls, large dishes, large strong iron spoons, egg-beaters,
+etc.
+
+Use none but the best family flour in making cake. It is a good plan
+to sift it before weighing or measuring it, and to let it air and sun
+several hours before using it; as this makes it much lighter.
+
+It is a great mistake to set aside rancid or indifferent butter for
+cake-making. The butter used for the purpose should be good and fresh.
+
+Always use granulated sugar or else powdered loaf or cut sugar; as
+pulverized sugar is apt to have plaster of Paris or other foreign
+elements in it. Never use brown or even clarified sugar in
+cake-making, unless it be for gingerbread.
+
+Do not attempt to make cake without fresh eggs. Cream of tartar, soda
+and yeast powders are poor substitutes for these.
+
+A fresh egg placed in water will sink to the bottom.
+
+In breaking eggs, do not break them over the vessels in which they are
+to be beaten. Break them, one by one, over a saucer, so that if you
+come across a defective one, you will not spoil the rest by mixing it
+with them; whereas, if it is a good one, it will be easy to pour the
+white from the saucer into the bowl with the rest of the whites, and
+to add the yolk which you retain in the egg-shell to the other yolks.
+
+The Dover egg-beater saves much time and trouble in beating eggs and
+will beat the yolks into as stiff a froth as the whites. It is well to
+have two egg-beaters, one for the yolks and the other for the whites.
+Eggs well beaten ought to be as stiff as batter. Cool the dishes that
+you are to use in beating eggs. In summer, keep the eggs on ice before
+using them, and always try to make the cake before breakfast, or as
+early in the morning as possible.
+
+Some of the best housewives think it advisable to cream the butter and
+flour together, and add the sugar to the yolks when these are whipped
+to a stiff froth, as it produces yellow specks when you add the sugar
+sooner. The whites must always be added last.
+
+In making fruit cake, prepare the fruit the day before. In winter
+time, this may be easily and pleasantly done after tea. It requires a
+longer time to bake fruit cake, than plain. Every housekeeper should
+have a close cake-box in which to put cake after cooling it and
+wrapping it in a thick napkin.
+
+
+WHITE CAKE.
+
+     The whites of 20 eggs.
+     1 pound of flour.
+     1 pound of butter.
+     1 pound of almonds.
+
+Use a little more flour, if the almonds are omitted.--_Mrs. Dr. S._
+
+
+_White Cake._
+
+     1 cup of butter.
+     3 cups of sugar.
+     1 cup of sweet milk.
+     The whites of 5 eggs.
+     3 cups of flour.
+     3 teaspoonfuls cream of tartar.
+     1 teaspoonful of soda.--_Mrs. D. C. K._
+
+
+SUPERIOR WHITE CAKE.
+
+     1 pound sugar.
+     The whites of 10 eggs.
+     ¾ pound butter.
+     1 pound of flour.
+
+Flavor with lemon or rose-water, and bake in a moderate oven.--_Mrs.
+F. C. W._
+
+
+LEIGHTON CAKE.
+
+     1 pint butter.
+     1 pint cream.
+     2 pints sugar.
+     4 pints flour.
+     2 teaspoonfuls essence of almonds.
+     The whites of 12 eggs.
+     2 teaspoonfuls yeast powder, mixed in flour.--_Mrs. N._
+
+
+WHITE MOUNTAIN CAKE.
+
+     4 cups flour.
+     1 cup butter.
+     3 cups sugar, creamed with the butter.
+     1 cup sweet milk.
+     2 small teaspoonfuls cream of tartar.
+     1 small teaspoonful of soda.
+     Whites of 10 eggs beaten very light.
+
+Bake in jelly-cake pans; when cold, make an icing of whites of three
+eggs and one pound of sugar. Grate cocoanut over each layer of
+icing.--_Mrs. P. McG._
+
+
+_White Mountain Cake._
+
+     1 pound sugar.
+     ½ pound butter.
+     ¾ pound of flour.
+     1 large teaspoonful essence of bitter almonds.
+     Whites of 10 eggs, whipped very stiff.
+
+Cream butter and sugar, put next the eggs, then the flour, lastly the
+flavoring.--_Mrs. D. C. K._
+
+
+_White Mountain Cake._
+
+Make four or five thicknesses of cake, as for jelly cake. Grate one
+large cocoanut. The juice and grated rind of two lemons or oranges.
+The whites of six eggs beaten very light, with one pound sugar. To
+this add the milk of one cocoanut, then rind and juice of one orange.
+Lastly, stir in the cocoanut well, and put between the cakes as you
+would jelly.--_Mrs. J. L._
+
+
+_White Mountain Cake._
+
+     1 pound flour.
+     1 pound sugar.
+     ¾ pound butter.
+     Whites of 16 eggs.
+     Wine-glass of wine or brandy.
+     Bake in flat pans.
+
+Grate two cocoanuts. Beat the whites of four or five eggs to a stiff
+froth, and mix as much sugar as for icing. Stir in the cocoanut;
+spread between each layer of the cake, as jelly cake. Ice it all, or
+only on top, or not at all, as you please.--_Mrs. M._
+
+
+_Mountain Cake._
+
+     The whites of 8 eggs.
+     1 cup of butter.
+     2 cups of sugar.
+     3 cups of flour.
+     ½ cup sweet milk.
+     1 teaspoonful of cream of tartar.
+     ½ teaspoonful of soda.
+
+Mix all the ingredients well, and flavor with lemon. Bake in very
+shallow pans. Ice each cake separately and cover with jelly; then form
+a large cake, and ice over.--_Mrs. Dr. S._
+
+
+SNOW MOUNTAIN CAKE.
+
+     1 cup of butter.
+     3 cups of sugar, creamed together.
+     1 cup of sweet cream.
+     1 teaspoonful cream of tartar and ½ teaspoon of soda, sprinkled
+     in 3½ cups of sifted flour.
+     Whites of 10 eggs.
+
+Bake in thin cakes as for jelly cakes. Ice and sprinkle each layer
+with grated cocoanut.
+
+Take the whites of three eggs for the icing, and grate one
+cocoanut.--_Mrs. C. M. A._
+
+
+SNOW CAKE.
+
+     Whites of 10 eggs.
+     1½ cups of sugar.
+     1 cup of flour.
+     2 teaspoons of cream of tartar.
+     Salt.
+     Flavoring.
+
+Rub the flour, cream tartar, sugar, and salt, well together. Add the
+eggs beaten light, and stir only sufficient to mix very
+lightly.--_Mrs. G. P._
+
+
+WHITE MOUNTAIN ASH CAKE.
+
+     1 pound white sugar.
+     1 teacup of butter.
+     ½ teacup sweet milk.
+     Whites of 10 eggs.
+     ½ small teaspoonful of soda.
+     1 teaspoonful cream tartar.
+     3 cups of flour.
+     Flavor with vanilla or almond.
+
+Bake in jelly-cake pans, with icing and cocoanut between.
+
+_Icing for cake._--One pound fine white sugar, and whites of three
+eggs.--_Miss E. P._
+
+
+MOUNTAIN ASH CAKE.
+
+     The whites of 8 eggs.
+     1 cup of butter.
+     2 cups of sugar.
+     3 cups of flour.
+     ½ cup of sweet milk.
+     ½ teaspoonful of soda.
+     1 teaspoonful cream of tartar.
+
+Mix all the ingredients well, and flavor with lemon.
+
+Bake in shallow pans; ice each cake separately and cover with jelly,
+then form a large cake and ice over.--_Mrs. P._
+
+
+BRIDE'S CAKE.
+
+     1 pound flour.
+     ¾ pounds sugar.
+     ½ pound butter.
+     Whites of 14 eggs.
+
+Cream sugar and butter together, and stir in them flour and beaten
+whites, very little at a time; one and a half pounds fruit, prepared
+and mixed with batter, will make a nice fruit cake.--_Mrs. H. D._
+
+
+_Bride's Cake._
+
+     Whites of 18 eggs.
+     1¼ pounds sugar.
+     1 pound flour.
+     ¾ pound butter.
+
+Cream butter and sugar together; whip the eggs to a stiff froth, then
+add gradually, flour, butter, sugar.
+
+Season with lemon or brandy. Bake as pound cake.--_Mrs. R. E._
+
+
+_Bride's Cake._
+
+     1½ pounds flour.
+     1½ pounds sugar.
+     1-1/8 pounds butter.
+     Whites of 20 eggs.
+     ½ a teaspoon of powdered ammonia dissolved in ½ a wineglass of brandy.
+     Heavy plain icing. 1½ pound mould.
+
+Insert the ring after the cake is baked.--_Miss S._
+
+
+_Bride's Cake._
+
+     ¾ pound flour.
+     ½ pound butter.
+     14 whites of eggs.
+     1 pound sugar--beat in the whites.
+     The acid of 1 green lemon.
+
+Double for one and a half pound cake.--_Mrs. J._
+
+
+SILVER CAKE.
+
+     Whites of 8 eggs.
+     ¼ pound of butter.
+     ½ pound of sugar.
+     ¼ and ½ a quarter of a pound of sifted flour, or 6 ounces of flour.
+
+Cream the butter and sugar.--_Mrs. W. C. R._
+
+
+_Silver Cake._
+
+     1 pound powdered sugar.
+     ¾ pound flour.
+     ½ pound butter.
+     Whites of 11 eggs.
+     1 teaspoonful essence of bitter almond.
+
+Cream the butter, gradually rub in the flour, then the sugar; add the
+flavoring; last of all, stir in the whites of the eggs beaten to a
+stiff froth. Flavor the icing with vanilla or bitter almonds.--_Mrs.
+S. T._
+
+
+_Silver Cake._
+
+     One cup sugar.
+     ½ cup butter.
+     1½ cups flour.
+     ½ cup of milk.
+     ½ teaspoon of cream tartar, and half as much soda.
+     Whites of 4 eggs.
+
+Beat the butter and eggs to a cream, then add the milk and flour with
+the soda and cream tartar; whisk the whites of the eggs to a froth,
+and stir them in gently at the last. Flavor with lemon.--_Mrs. C._
+
+
+GOLD CAKE.
+
+     1 pound flour.
+     1 pound sugar.
+     ¾ pound butter.
+     Yolks of 11 eggs.
+     Grated rind of an orange.
+     Juice of 2 lemons.
+     1 teaspoonful soda.
+
+Cream the butter well, rub into it the flour. Beat the yolks well, put
+in the sugar, and beat again; add the orange rind and lemon juice.
+
+Mix all together, and beat for ten minutes. Last of all, sift in the
+soda, stirring it in well. Requires two hours to bake in one pound
+cake-mould. Flavor the icing with lemon.--_Mrs. S. T._
+
+
+ANGEL'S CAKE.
+
+     Whites of 8 eggs, well beaten.
+     1 cup of butter.
+     2 cups of sugar.
+     3 cups of flour.
+     1 teaspoonful cream of tartar.
+     ½ teaspoonful of soda, dissolved in ½ cup of milk.
+
+Mix in this way; add the sugar to the eggs, then the butter well
+creamed, then the flour and milk alternately. Season to taste. Bake
+thin, and spread icing between, on the top and sides, sprinkling
+grated cocoanut over the whole.--_Mrs. C._
+
+
+LADY CAKE.
+
+     1 pound sugar.
+     ½ pound of flour.
+     6 ounces of butter.
+     The whites of 14 eggs.
+
+Season with two drops oil of bitter almond.--_Miss S._
+
+
+_Lady Cake._
+
+     The whites of 8 eggs, beaten to a froth.
+     3 cups flour.
+     2 cups of sugar.
+     1 cup of butter, creamed with the sugar.
+     1 teaspoonful cream of tartar in the flour.
+     ½ teaspoonful of soda in ½ cup sweet milk.
+
+Beat all together, and bake in a mould or small pans. Season to taste.
+A little whisky or rum improves cake of all kinds.--_Mrs. Dr. C._
+
+
+DELICATE CAKE.
+
+     2 cups white sugar.
+     2½ cups corn starch.
+     8 tablespoonfuls butter.
+     Whites of 8 eggs.
+     ½ teaspoonful soda, dissolved in milk.
+     ½ teaspoonful cream tartar in corn starch.
+
+Flavor with juice of one lemon.--_Mrs. R. R._
+
+
+_Delicate Cake._
+
+One pound pulverized white sugar, seven ounces of butter (stirred to a
+cream).
+
+Whites of 16 eggs, beaten stiff.
+
+Stir in 1 pound of sifted flour.
+
+Flavor to the taste. Bake immediately.--_Mrs. A. H._
+
+
+MERRY CHRISTMAS CAKE.
+
+     2 cups sugar.
+     1 cup corn starch.
+     2 cups flour.
+     1 cup butter.
+     ½ cup sweet milk.
+     Whites of 8 eggs.
+     2 teaspoonfuls baking powder.
+
+Bake in jelly-cake pans. Between each layer when done, on sides and
+top, spread icing, with grated cocoanut. A very pretty dish.--_Mrs.
+McG._
+
+
+CORN STARCH CAKE.
+
+     1 cup butter.
+     2 cups sugar.
+     1½ cups corn starch.
+     2 cups flour.
+     1 cup milk, perfectly sweet.
+     ½ teaspoonful soda.
+     ½ teaspoonful cream tartar.
+
+Beat the sugar and butter together. Dissolve the soda and corn starch
+in the milk; put the cream tartar in the flour. Mix these well, and
+then add the whites of eight eggs well beaten.-_-Mrs. S._
+
+
+WHITE FRUIT CAKE.
+
+     1 pound sugar.
+     1 pound flour.
+     1 pound butter.
+     1 pound blanched almonds.
+     3 pounds citron.
+     1 cocoanut.
+     Whites of 16 eggs.--_Mrs. Dr. J._
+
+
+_White Fruit Cake._
+
+     1 pound pulverized sugar.
+     ¾ pound butter.
+     Whites of 12 eggs, beaten very light.
+     1 pound flour.
+     2 grated cocoanuts.
+     2 pounds citron, cut in small pieces.
+     2 pounds blanched almonds, cut in thin slices.
+
+Bake slowly.
+
+
+_White Fruit Cake._
+
+     Whites of 16 eggs, beaten well.
+     8 ounces butter.
+     1 pound flour.
+     1 pound sugar.
+     1 teacup citron.
+     1 cup almonds.
+     3 cups grated cocoanut.
+
+The citron and almonds to be cut and blanched, of course.
+
+
+_White Fruit Cake_ [_superior, tried recipe_].
+
+     1 pound white sugar.
+     1 pound flour.
+     ½ pound butter.
+     Whites of 12 eggs.
+     2 pounds citron, cut in thin, long strips.
+     2 pounds almonds, blanched and cut in strips.
+     1 large cocoanut, grated.
+
+Before the flour is sifted, add to it one teaspoonful of soda, two
+teaspoonfuls cream tartar. Cream the butter as you do for pound cake,
+add the sugar, and beat it awhile; then add the whites of eggs, and
+flour; and after beating the batter sufficiently, add about one-third
+of the fruit, reserving the rest to add in layers, as you put the
+batter in the cake-mould. Bake slowly and carefully, as you do other
+fruit cake.--_Mrs. W._
+
+
+BLACK CAKE.
+
+     1¼ pounds butter.
+     1½ pounds sugar.
+     1½ pounds flour.
+     1½ dozen eggs.
+     2 pounds stoned raisins.
+     2 pounds picked and washed currants.
+     1 pound sliced citron.
+     2 tablespoonfuls pulverized cloves.
+     2 tablespoonfuls nutmeg.
+     2 tablespoonfuls mace.
+     2 tablespoonfuls cinnamon.
+     1 tablespoonful powdered ginger.
+     1 teaspoonful salt.
+     2 wineglasses of brandy.--_Mrs. D._
+
+
+_Black Cake._
+
+     1½ pounds flour.
+     1½ pounds butter.
+     1½ pounds sugar.
+     1 pound citron.
+     2 pounds beaten raisins.
+     2 pounds sweet raisins, well cut.
+     2 pounds currants.
+
+The juice and rind of two lemons and two oranges, one teaspoonful of
+soda; after the beaten fruit is well beaten, add the cut fruit. The
+citron or orange peel should never be rubbed in flour.--_Mrs. P._
+
+
+_Black Cake._
+
+     Yolks of 24 eggs.
+     1 pound butter.
+     1 pound sugar.
+
+Take out a gill of the sugar, and in place put one gill of molasses,
+one pound flour; out of it take six tablespoonfuls, and in place put
+five spoonfuls of seconds, and one of corn meal.
+
+     4 pounds seedless raisins.
+     1/3 pound citron.
+     ½ pound currants.
+     ½ pound almonds and palm nuts.
+     2 ounces grated cocoanut.
+     2 ounces fine chocolate.
+     1 tablespoonful finely ground coffee.
+     1 tablespoonful allspice, mace, and cloves.
+     1 tablespoonful vanilla.
+     1 gill blackberry wine, or brandy.
+     1 teaspoonful soda.
+     2 teaspoonfuls cream tartar.
+
+Bake the mass six hours very moderately.--_Mrs. J._
+
+
+FRUIT CAKE WITH SPICES.
+
+     1 pound butter.
+     1 pound sugar.
+     1 pound flour.
+     1 dozen eggs.
+
+Mix as for pound cake.
+
+     Add 1 pound almonds.
+     1 pound raisins.
+     ¼ pound citron.
+     1 ounce mace.
+     1 ounce cloves.
+     1 ounce allspice.--_Mrs. A. C._
+
+
+FRUIT CAKE.
+
+     2 pounds best stoned raisins.
+     2 pounds currants.
+     1 pound citron.
+     12 eggs.
+     1 pound fresh butter.
+     1 pound loaf sugar.
+     1 pound flour.
+
+Make the batter as you would for nice cake, and before adding the
+fruit, stir into the batter--
+
+     4½ teaspoonfuls cream of tartar.
+     1½ teaspoonful soda.
+     1 large tablespoonful of ground cinnamon.
+     1 small tablespoonful of white ginger.
+     4½ nutmegs.
+     1 tablespoonful of _best_ molasses.
+
+Add by degrees the fruit and one-half teacup best brandy; bake slowly
+five hours. Excellent, and will keep good six months.--_Mrs. F._
+
+
+_Fruit Cake._
+
+     18 eggs.
+     1½ pounds flour.
+     1½ pounds sugar.
+     1½ pounds butter.
+     2 pounds raisins.
+     2 pounds currants, washed and picked.
+     1½ pounds citron.
+     2 nutmegs.
+     2 pounds almonds, weighed in shell.
+     2 tablespoonfuls cinnamon.
+     2 tablespoonfuls mace.
+     1 small teaspoonful cloves.
+     1 small teaspoonful salt.
+     2 teaspoonfuls ginger.
+     2 wine-glasses of wine.
+     1 wine-glass of brandy.
+     1 teaspoonful soda.
+     2 teaspoonfuls cream of tartar, in a cup of milk.
+
+Let it rise about three hours, then bake slowly, and let it stand a
+good while after it is baked, in the oven.--_Mrs. C. B._
+
+
+_Fruit Cake._
+
+     2½ pounds butter.
+     2½ pounds flour.
+     25 eggs.
+     2½ pounds sugar.
+     3 pounds citron.
+     5 pounds currants.
+     5 pounds raisins.
+     A large spoonful cinnamon.
+     1 spoonful mace.
+     4 nutmegs.
+     A glass wine.
+     A glass brandy.
+
+This will make a very large cake.--_Mrs. A. P._
+
+
+_Fruit Cake._
+
+     1½ pound risen dough.
+     10 eggs.
+     2 cups butter.
+     4 cups sugar.
+     1 cup milk.
+     1 cup wine, or brandy.
+     1 light teaspoonful soda.
+     1 teaspoonful lemon extract.
+     ½ teaspoonful cloves.
+
+Beat these ingredients together and add one pound of stoned raisins,
+one pound of citron dredged in flour.
+
+If very soft for cake, add a little flour.--_Mrs. J. W._
+
+
+RICH FRUIT CAKE.
+
+     1 quart of sifted flour.
+     1 pound of fresh butter, cut up in 1 pound powdered sugar.
+     12 eggs.
+     3 pounds of bloom raisins.
+     1½ pound of Zante currants.
+     ¾ pound of sliced citron.
+     1 tablespoonful each of mace and cinnamon.
+     2 nutmegs.
+     1 large wineglassful Madeira wine.
+     1 large wineglassful French brandy mixed with the spices.
+
+Beat the butter and sugar together--eggs separately. Flour the fruit
+well, and add the flour and other ingredients, putting the fruit in
+last. Bake in a straight side mould, as it turns out easier. One
+pound of blanched almonds will improve this recipe. Bake until
+thoroughly done, then ice while warm.--_Mrs. L._
+
+
+_Fruit Cake._
+
+     1 pound sugar.
+     1 pound flour.
+     1 pound butter.
+     2 pounds raisins.
+     2 pounds currants.
+     1 pound citron.
+     2 tablespoonfuls of mace and cinnamon.
+     2 nutmegs, powdered.
+     ½ pint of brandy and wine, mixed.
+
+Bake in a slow oven. Seedless raisins are best for cake.--_Mrs. F. C.
+W._
+
+
+PINEAPPLE, OR ORANGE CAKE.
+
+     1 cup of butter.
+     3 cups sugar.
+     5 eggs, beaten separately.
+     3½ cups flour.
+     ½ cup sweet milk.
+     2 teaspoonfuls cream of tartar.
+     1 teaspoonful soda.
+
+Bake in jelly-cake tins, four or five deep. Have ready a thick icing,
+which put on the cakes as thickly as will stick; spread thickly on
+that the grated pineapple, or orange, the icing to be flavored with
+the juice of the fruit and a little tartaric acid.--_Mrs. C. C._
+
+
+ORANGE CAKE.
+
+Bake sponge cake in jelly-cake pans, three for each cake. Spread an
+icing between the cakes, made of whites of three eggs, beaten very
+light, and one and one-quarter pounds powdered sugar.
+
+The rind and juice of one large, or two small oranges.
+
+The rind and juice of one-half lemon; the other half to be used for
+the cake.--_Mrs. P. McG._
+
+
+_Orange Cake._
+
+     8 eggs.
+     1½ pounds sugar.
+     1½ pounds flour.
+     ¾ pound butter.
+     1 pint milk.
+     2 teaspoonfuls cream tartar.
+     1 teaspoonful soda.
+
+Beat the eggs very light, and mix in the sugar and creamed butter.
+Pour in half the milk, and dissolve the cream tartar and soda in the
+other half. Add the sifted flour as quickly as possible after the
+foaming milk is poured in. Bake in jelly-cake pans.
+
+Take six oranges, grate the peel and squeeze the juice with two pounds
+pulverized sugar. If you use sweet oranges, add the juice of two
+lemons. After stirring to a smooth paste, spread between the layers of
+the cake. Ice, or sprinkle over sugar the last layer on top of the
+cake.--_Mrs. J. C. W._
+
+
+_Orange Cake._
+
+First make a sponge cake with twelve eggs, the weight of twelve eggs
+in sugar, and weight of ten in flour. Then make an icing of the whites
+of two eggs, the juice of one lemon, and the juice and grated rind of
+two oranges; add sufficient powdered sugar to make the proper
+consistency for icing--then put between each cake, and on top of the
+whole cake.--_Mrs. C. B._
+
+
+LEMON CAKE.
+
+     1 cupful butter.
+     3 cupfuls white sugar.
+     5 eggs beaten separately.
+
+Cream butter and sugar together.
+
+     1 teaspoonful soda.
+     1 cup milk.
+     The juice and grated rind of one lemon.
+     5 small teacupfuls flour.
+
+Bake in small or shallow tins.--_Mrs. C._
+
+
+_Lemon Cake._
+
+One cupful of butter, three cupfuls of white sugar, rubbed to a cream.
+
+Stir in the yolks of five eggs well beaten, and one teaspoonful of
+soda dissolved in a cupful of milk; add the whites, and sift in as
+lightly as possible four cupfuls of flour. Add the juice and grated
+peel of one lemon.--_Mrs. Dr. S._
+
+
+"ROBERT E. LEE" CAKE.
+
+Twelve eggs, their full weight in sugar, a half-weight in flour. Bake
+it in pans the thickness of jelly cakes. Take two pounds of nice "A"
+sugar, squeeze into it the juice of five oranges and three lemons
+together with the pulp; stir it in the sugar until perfectly smooth;
+then spread it on the cakes, as you would do jelly, putting one above
+another till the whole of the sugar is used up. Spread a layer of it
+on top and on sides.--_Mrs. G._
+
+
+"GEN. ROBERT LEE" CAKE.
+
+     10 eggs.
+     1 pound sugar.
+     ½ pound flour.
+     Rind of 1 lemon, and juice of ½ lemon.
+
+Make exactly like sponge cake, and bake in jelly-cake tins. Then take
+the whites of two eggs beat to a froth, and add one pound sugar, the
+grated rind and juice of one orange, or juice of half a lemon. Spread
+it on the cakes before they are perfectly cold, and place one layer on
+another. This quantity makes two cakes.--_Mrs. I. H._
+
+
+COCOANUT CAKE.
+
+     1 teacup fresh butter.
+     3 teacups white sugar.
+     3½ teacups flour.
+     Whites of ten eggs.
+     1 cup sweet milk.
+     1 light teaspoonful soda.
+     2 light teaspoonfuls cream of tartar.
+     A little essence of lemon.
+
+Bake in cakes an inch thick and spread with icing, having grated
+cocoanut stirred in; pile one on another, allowing a little time for
+drying off. In making the icing, reserve some plain for the outside of
+cake. Finish off by sprinkling on the prepared cocoanut.--_Miss P._
+
+
+_Cocoanut Cake._
+
+Beat to a fine cream three-quarters of a pound of butter and half a
+pound of sugar. Add gradually eight eggs well beaten, then mixed, one
+tablespoonful essence of lemon, one small nutmeg, grated; mix all well
+together, then stir in lightly half a pound flour in turn with half a
+pound of grated cocoanut. Pour the mixture in a well-buttered pan, and
+bake quickly.--_Mrs. C. V. McG._
+
+
+MOUNTAIN COCOANUT CAKE.
+
+Cream together one pound sugar, half a pound butter. Beat eight eggs
+lightly without separating. Stir them gradually into the butter and
+sugar. Sift in one pound of flour, beat all light, then put in an even
+teaspoonful of soda dissolved in half a teacupful of sweet milk, two
+even teaspoonfuls cream of tartar dissolved in the same quantity of
+milk. Season with lemon or vanilla. For the icing, nine tablespoonfuls
+of water and one pound sugar; boil until it glistens. Beat the whites
+of four eggs to a stiff froth, stir into the boiling icing, then add
+half a pound of grated cocoanut. Spread the icing between the cakes
+and on the top.--_Miss S._
+
+
+ANGEL'S BREAD.
+
+_A variety of Cocoanut Cake._
+
+     1 cup butter.
+     2 cups sugar.
+     3 cups flour.
+     Whites of eight eggs.
+     ½ cup sweet milk.
+     ½ teaspoonful soda, 1 teaspoonful cream of tartar, stirred in the
+       milk.
+     Flavor with vanilla.
+     Bake in jelly-cake pans.
+     1 grated cocoanut.
+
+Spread top and bottom of cake with icing, then put on the cocoanut,
+and so on till your cake is large as you wish. Ice the whole cake, and
+sprinkle on cocoanut. Make the icing, three whites to one pound of
+pulverized sugar, with juice of one lemon.--_Mrs. D. R._
+
+
+CLAY CAKE.
+
+     3 cups sugar.
+     1 cup butter.
+     4 cups flour.
+     1 cup sweet milk.
+     6 eggs.
+     1 teaspoonful soda in the milk.
+     1 teaspoonful cream of tartar in the flour.
+
+Flavor with vanilla. Bake it in layers.
+
+_Icing for the Cake._--Beat the whites of four eggs into a froth, and
+add nine teaspoonfuls of pulverized sugar to each egg, flavoring it
+with vanilla. Then grate up two large cocoanuts, and after icing each
+layer, sprinkle grated cocoanut on it. Put the layers on each other as
+in making jelly cake.--_Mrs. L. W._
+
+
+_Cocoanut Cake._
+
+     2 cups powdered sugar.
+     ½ cup butter.
+     3 eggs.
+     1 cup milk.
+     3 cups flour.
+     2 teaspoonfuls cream of tartar.
+     1 teaspoonful soda.
+
+Bake in jelly-cake pans.
+
+Filling: one grated cocoanut; to half-pound of this add the whites of
+three eggs beaten to a froth, one cup of powdered sugar; lay this
+between the layers of the cake; mix with the other half of the
+cocoanut four tablespoonfuls powdered sugar, and strew thickly on top
+of the cake.--_Mrs. D. C. K._
+
+
+_One, Two, Three, Four Cocoanut Cake._
+
+     1 cup butter.
+     2 cups sugar.
+     3 cups flour.
+     Whites of 4 eggs.
+     1 teaspoonful cream of tartar.
+     ½ teaspoonful soda.
+     ½ small cocoanut, stirred in at the last.--_Mrs. D. C. K._
+
+
+_Cocoanut Cake._
+
+     1 teacup of butter.
+     3 teacups of sugar.
+     3½ teacups of flour.
+     Whites of 10 eggs.
+     ½ cup sweet milk, with one teaspoon not quite full of soda.
+     2 teaspoonfuls cream of tartar.
+     Essence of lemon.
+
+Beat the eggs very light. Cream the butter, then mix the ingredients
+gradually. Sift the cream tartar with the flour, and dissolve the soda
+in the milk, and add to the cake last. Bake in pans; an inch thick
+when baked. Mix prepared cocoanut with the icing; ice the top of the
+first cake with the cocoanut icing, dry it slightly; lay another cake
+on top, and ice again, and continue until the last cake is added, then
+ice all over. When the last coat of icing is put on, sprinkle the
+prepared cocoanut all over the cake, to give it a frosted
+appearance.--_Mrs. M. S. C._
+
+
+CHOCOLATE CAKE.
+
+     1½ pounds grated chocolate.
+     12 eggs.
+     1¾ pounds brown sugar.
+     1 teaspoonful cinnamon.
+     1 teaspoonful nutmeg.
+     1 teaspoonful cloves.
+     A few coriander-seed.
+
+Break the eggs in the sugar and beat them, adding the chocolate by
+degrees, until well incorporated; then add the spices, all of which
+must be well powdered. Grease some small tins with lard, and bake
+quickly.--_Mrs. T._
+
+
+_Chocolate Cake._
+
+     2 cupfuls sugar.
+     1 cupful butter.
+     3 cupfuls flour.
+     ¾ cupful sour cream or milk.
+     3 eggs.
+     1 teaspoonful cream tartar.
+     ½ teaspoonful soda.
+
+Beat the sugar and butter together; break the eggs into it one at a
+time; then add the flour, then the sour cream with the soda. Bake in
+jelly-cake pans.
+
+Filling: two ounces of chocolate, one cupful of sugar, three-quarters
+cup of sweet milk; boil half-done.--_Mrs. F._
+
+
+_Chocolate Cake._
+
+     3 cupfuls sifted flour.
+     1½ cupfuls sugar.
+     1 cupful sweet milk.
+     1 egg.
+     2 tablespoonfuls butter.
+     1 teaspoonful soda.
+     2 teaspoonfuls cream tartar.
+     1 teaspoonful essence lemon.
+
+Beat the butter and sugar to a cream, then add the milk (in which the
+soda should be dissolved), next the eggs well beaten, and lastly the
+essence. Mix two cupfuls of flour, and afterwards the third cupful of
+flour into which the cream tartar has been stirred. Bake in square,
+flat pans. Grate three ounces of chocolate, add four tablespoonfuls of
+milk; warm slowly, and add eight tablespoonfuls of white sugar. Boil
+three minutes, and pour over top of the cake. If you choose, you can
+slice open the cake, and put inside of it a custard of one pint of
+milk, warmed, and two eggs added, with sugar and flour to your
+taste.--_Mrs. H._
+
+
+_Chocolate Cake._
+
+     2 cupfuls sugar.
+     1 cupful butter.
+     Yolks of 5 eggs and whites of 2.
+     1 cupful milk,
+     3½ cupfuls flour.
+     ½ teaspoonful soda.
+     1 teaspoonful cream tartar, sifted in the flour.
+
+Bake in jelly-cake tins.
+
+Filling: whites of three eggs, one and a half cupfuls of sugar, three
+tablespoonfuls of grated chocolate, one teaspoonful of vanilla. Beat
+well together; spread on top and between layers of the cake.--_Mrs.
+K._
+
+
+_Chocolate Cake._
+
+Cream together one pound sugar, one and a half pounds butter. Beat
+eight eggs light without separating; stir them gradually into the
+sugar and butter. Sift in one pound of flour; beat all light. Then
+put in an even teaspoonful of soda dissolved in a half-teacupful of
+sweet milk, two even teaspoonfuls cream tartar dissolved in the same
+quantity of milk. Season with lemon or vanilla. Bake in jelly pans.
+
+Icing for the same: nine tablespoonfuls of water, one pound of sugar;
+boil till it glistens.
+
+Beat the whites of four eggs to a stiff froth. Stir them into the
+boiling icing, then add one-quarter pound grated chocolate.
+
+Spread the icing between the cakes and over the top.--_Miss S._
+
+
+CHOCOLATE JELLY CAKE.
+
+Make a sponge cake according to old family recipe, bake either in
+jelly tins or moulds; then slice the cake for the following
+preparation: one teacupful of milk, half a cake Baker's chocolate,
+scraped or grated, one egg beaten with sugar enough to make it sweet;
+flavor with vanilla. Let it boil (stirring all the time) till quite
+thick. Place it evenly and thickly between the slices of cake. Instead
+of the sponge cake, some use the ordinary jelly-cake recipe.--_Mrs.
+B._
+
+
+CITRON CAKE.
+
+     12 ounces flour.
+     12 ounces butter.
+     10 eggs.
+     1 pound sugar.
+     1 pound citron, cut in thin slices.
+
+Mix like a pound cake.--_Mrs. C. L. T._
+
+
+_Citron Cake._
+
+     4 large coffeecups sifted flour.
+     2½ cupfuls powdered sugar.
+     1 cupful butter.
+     Whites of 10 eggs, beaten to a stiff froth.
+     Add two tablespoonfuls rose water.
+
+Butter a cake pan, and put alternate layers of batter and citron
+sliced in long, thin slices.--_Mrs. McG._
+
+
+CITRON CAKE.
+
+     1 pound flour.
+     1 pound sugar.
+     ¾ pound butter.
+     12 eggs.
+     2 pounds citron.
+     2 pounds grated cocoanut.
+     2 pounds almonds.
+     1 teaspoonful mace.--_Mrs. M. E._
+
+
+_Citron Cake._
+
+     1 pound of flour.
+     ½ pound of sugar,
+     ¾ pound of butter.
+     10 or 12 eggs.
+     2 pounds of citron.
+     1 cocoanut, grated.
+
+Fruit to be put in last.--_Mrs. Dr. S._
+
+
+ALMOND CAKE.
+
+     1¼ pounds of sugar.
+     1¼ pounds of butter.
+     1 pound of flour.
+     12 eggs.
+     1 pound almonds.--_Mrs. B._
+
+
+_Almond Cake._
+
+     12 eggs.
+     1 pound flour.
+     1 pound sugar.
+     1 pound butter.
+     1 pound almonds (blanched).
+     1 pound citron.
+
+Blanch the almonds, and slice the citron thin.
+
+One wine-glass of brandy.
+
+Mix like pound cake.--_Mrs. S. T._
+
+
+DARK FIG CAKE.
+
+     2 cups of sugar.
+     1 cup of butter.
+     One cup of cold water, with one teaspoonful of soda dissolved in it.
+     3 cups of raisins, chopped fine.
+     Cinnamon and nutmeg.
+     4 eggs.
+     1 pound of figs.
+
+Use the figs whole, covering them well with the cake to prevent
+burning. Bake in layers, frosting between each layer. Make as stiff as
+pound cake. Cut with a very sharp knife, to prevent crumbling. This
+recipe makes two loaves.--_Mrs. A. T._
+
+
+CURRANT CAKE.
+
+     1 cup butter.
+     2 cups sugar.
+     ½ cup sweet milk.
+     5 eggs.
+     4 cups flour.
+     ½ a nutmeg.
+     3 teaspoonfuls baking powder.
+
+One pound currants washed, dried, and rolled in the flour.--_Mrs. W.
+L. H._
+
+
+POUND CAKE.
+
+     1 pound butter.
+     1 pound flour.
+     1 pound sugar.
+     16 eggs, yolks of 4.
+
+After the butter is creamed, work the sugar and butter well before
+mixing.--_Mrs. M. S. C._
+
+
+_Pound Cake._
+
+     1 pound sugar.
+     1 pound butter.
+     1 pound of flour.
+     12 eggs.
+
+Cream the butter; rub into it gradually the sifted and dried flour.
+Beat the yolks of ten eggs very light, then add the powdered sugar,
+beat again, add a wine-glass of brandy or one of good whiskey flavored
+with nutmeg, or the grated rind of a lemon; mix all together. Stir in
+the whites of twelve eggs beaten to a stiff froth, just before baking.
+It will take two hours to bake.--_Mrs. S. T._
+
+
+_Pound Cake._
+
+     1 pound flour.
+     1 pound of sugar.
+     ¾ pound of butter.
+     10 eggs.
+
+Cream the butter well with flour; beat the yolks well, and add, by
+degrees, the butter and flour, and then the whites beaten to a stiff
+froth. Season with mace and one glass of wine. Bake in cups well
+greased. For fruit cake add to above, two pounds of raisins, two
+pounds of currants, one-half a pound of citron, stirred in by degrees.
+Add nutmeg and cinnamon to the seasoning. One pound of butter, and one
+dozen eggs for fruit cake.--_Mrs. A. C._
+
+
+_Pound Cake._
+
+Beat the whites of twelve eggs to a stiff froth. The yolks beat until
+they look light and white; then beat in one pound of sugar; next add
+the whites; cream the light pound of butter until it looks frothy;
+then sift in by degrees one pound of flour and cream them together,
+and add the other mixture. Put a little powdered mace, if you like, a
+wine-glass of wine, and the same of brandy.--_Mrs. W._
+
+
+VERY DELICATE POUND CAKE.
+
+     16 eggs, 4 yolks.
+     1 pound of flour.
+     1 pound of sugar.
+     ¾ pound of butter.--_Mrs. S. T._
+
+
+SUPERIOR POUND CAKE.
+
+     1 pound of white sugar.
+     ¾ pound of butter.
+     1 pound of flour.
+     Whites of 12 eggs, yolks of 9.
+
+Cream the butter; add part of the sugar and yolks, and beat well; then
+gradually add the whites, and flour and balance of yolks. Beat well,
+flavor with extract of lemon, and bake in a moderate oven.--_Mrs. F.
+C. W._
+
+
+_Pound Cake._
+
+     1 pound flour.
+     1 pound sugar.
+     ¾ pound butter.
+     11 eggs.
+
+Sift and dry the flour, sift the sugar; wash all the salt out of the
+butter, and squeeze all the water out of it. Cream the butter with
+half the flour or more; beat the whites and yolks separately, beating
+rather more than half of the sugar with the yolks; then rub the
+remaining sugar and flour up together. Mix all these ingredients, part
+at a time, first one, then another. Beat well, and season with French
+brandy and lemon, or wine and nutmeg, to your taste.--_Mrs. M._
+
+
+BUTTER SPONGE CAKE.
+
+     14 eggs.
+     Weight of 14 in sugar.
+     Weight of 8 in butter.
+     Weight of 6 in flour.
+     Juice and grated rind of two lemons.
+
+All the ingredients added to the beaten yolks, and the frothed whites
+stirred in last.--_Mrs. S. T._
+
+
+_Butter Sponge Cake._
+
+     14 eggs.
+     Their weight in sugar.
+     8 in flour.
+     6 in butter.
+     The rind of 1, and juice of 2 lemons.
+
+Bake quickly.--_Mrs. S._
+
+
+SPONGE CAKE.
+
+     The weight of 1 dozen eggs in sugar.
+     The weight of 4 eggs in flour.
+     The juice and rind of 1 lemon.
+
+Beat well, and bake quickly.--_Mrs. McG._
+
+
+CONFEDERATE SPONGE CAKE.
+
+     1 cupful white sugar.
+     2 cupfuls sifted flour.
+     ½ cupful cold water.
+     3 eggs.
+
+One teaspoonful yeast powder in the flour; flavor to the taste. Mix
+yolks and sugar, then add the water after the whites (beaten to a
+stiff froth first), then the flour.--_Miss S._
+
+
+SPONGE CAKE.
+
+     14 eggs.
+     Weight of 10 in powdered sugar.
+     Weight of 6 in flour.
+     Grated rind and juice of 1 lemon.
+
+Beat the yolks of eight eggs very light, then add the sugar and beat
+again. Put in the juice and grated rind of a lemon, then the whites of
+fourteen eggs beaten to a stiff froth. Beat all together for fifteen
+minutes without cessation, stirring in the flour last, barely mixing;
+do not beat it. Pour into buttered moulds or shapes and bake in a hot
+oven. A large cake will require fully an hour for baking. If it bakes
+too fast on top, cover with buttered paper.--_Mrs. S. T._
+
+
+_Sponge Cake._ (_Never fails._)
+
+     12 eggs.
+     Their weight in sugar.
+     The weight of 7 in flour.
+     Juice of 1 lemon.
+     1 tablespoonful good vinegar.
+
+Beat the whites, beat the yolks and sugar; add the whites, beat well;
+add the flour, and after adding it, do not beat it longer than is
+required to stir it in; then add the lemon and vinegar, just as you
+put it in the tins or moulds.
+
+When the cake is hot, _lemon sauce_ is nice to eat with it.--_Mrs. K._
+
+
+CREAM SPONGE CAKE.
+
+     4 eggs, whites and yolks beaten separately.
+     2 teacupfuls sugar.
+     1 cupful sweet cream.
+     2 heaping cupfuls flour.
+     1 teaspoonful soda.
+
+Two teaspoonfuls cream of tartar, mixed in the flour before it is
+sifted. Add whites of eggs last thing before the flour, then stir that
+in gently, without beating. Very nice.--_Mrs. F. C. W._
+
+
+EXTRA SPONGE CAKE.
+
+     Whites of 14 eggs.
+     Yolks of only 7.
+
+One pound best white sugar stirred in the yolks after they are well
+beaten. Add the whites, and lastly stir in very lightly half a pound
+of sifted flour. Beat very little after putting in the flour. Bake
+quickly.--_Mrs. D. C. K._
+
+
+SPONGE CAKE ROLL.
+
+     6 eggs.
+     1½ teacups flour.
+     1 teacup powdered sugar.
+     Rind and juice of a lemon.
+
+Beat the eggs separately and very light. Do not beat the batter much
+after adding the flour, which must be done last of all. Get a square
+baking-pan, butter it, and pour one-half the batter in, reserving the
+rest for a second layer. Have ready a nice damp towel, lay the cake on
+it when taken out of the pan; spread over the cake, jam or currant
+jelly; roll it up whilst damp, and when firmly set put it in a place
+to dry. It is good eaten with sauce, when for a dinner dish, or it can
+be cut in slices and eaten as small cakes.--_Mrs. M. C._
+
+
+SPONGE ROLL.
+
+     4 cupfuls of sugar.
+     4 cupfuls of flour.
+     1 dozen eggs.
+
+Mix as for sponge cake. Bake in thin sheets and spread on stewed
+apples, or any kind of fruit, a little sweetened; roll the sheets with
+the top on the outside. Serve with rich wine sauce.--_Mrs. Col. S._
+
+
+JELLY FOR CAKE.
+
+     1 lemon bruised and strained.
+     1 cupful sugar.
+     1 large apple.
+     1 egg.
+
+Beat the egg and mash the apple fine, grate the lemon peel, then mix
+all together; put into a can or cup and set into a pot of water. Let
+boil until it is cooked, and use as you would for common jelly
+cake.--_Mrs. W. McF._
+
+
+ANOTHER FILLING FOR CAKE.
+
+Dissolve one-half cake of chocolate in one teacup of cream or milk,
+and let it cool slowly; then take it off the fire and stir in the
+well-beaten whites of three eggs mixed with one pound of sugar. Let it
+cool, stirring all the time till you find that it will harden when
+cool.
+
+Spread between the cakes while it is still soft.--_Mrs. E. C. G._
+
+
+JELLY CAKE.
+
+     Beat 8 eggs very light.
+     Cream ½ pound butter.
+     ¾ pound flour.
+     ¾ pound sugar well beaten.
+     1 teaspoonful tartaric acid.
+     1 teaspoonful of soda.
+
+Stir these in when ready to bake. Bake in thin pans, and put on jelly
+while warm.--_Mrs. J. L._
+
+
+LEMON JELLY CAKE.
+
+Bake sponge-cake batter (by recipe given) in jelly-cake pans. Beat
+with three eggs, two cupfuls sugar, butter size of an egg, melted, and
+juice and grated rind of two lemons. Stir over a slow fire until it
+boils, then spread between the layers of cake. Ice with lemon icing,
+or sift over powdered sugar.--_Mrs. S. T._
+
+
+JELLY CAKE.
+
+     8 eggs.
+     The weight of 4 in flour.
+     The weight of 6 in sugar.
+
+To be baked in flat tins.
+
+For the jelly: one-quarter pound butter, one-half pound sugar, yolks
+of three eggs, juice and grated rind of one lemon.
+
+To be put in a saucepan and allowed to come to a boil. Then the three
+whites, beaten to a stiff froth, must be stirred in and the saucepan
+returned to the fire until it boils up. Spread between layers of
+cake.--_Mrs. E. C. G._
+
+
+LEMON JELLY CAKE.
+
+Bake as for the orange cake. For the jelly: take the juice and rind of
+three lemons, one pound sugar, one-quarter pound butter, six eggs;
+beat together; scald as you do custard. When cool, it must be
+thick-spread between the cakes; ice the top.--_Mrs. C. C._
+
+
+ROLLED JELLY CAKE.
+
+     3 eggs.
+     1 teacup of sugar.
+     1 teacup of flour.
+
+Beat the yolks of the eggs till light, then add the sugar; continue
+beating for some time, then add the whites beaten to a stiff froth;
+next put in the flour, a little at a time. Bake in a long pan, well
+greased; when done turn out on bread-board, then cover the top with
+jelly and roll while warm, and slice as needed.--_Mrs. A. H._
+
+
+_Rolled Jelly Cake._
+
+     1 cupful sugar.
+     1 tablespoonful of butter.
+     1½ cupful of flour.
+     2/3 cupful of milk.
+     1 egg.
+
+Two teaspoonfuls of baking powder sifted with the flour. Bake in a
+large sheet, and when done, spread on the jelly and cut the sheets in
+strips three or four inches wide and roll up. If instead of jelly a
+sauce is made and spread between the layers of cake, it may be eaten
+as a cream-pie and furnish a very nice dessert. For the sauce, beat
+together one egg, one teaspoonful of corn-starch, or one tablespoonful
+flour and two tablespoonfuls of sugar. Stir into a half-pint of milk
+and boil until it forms a good custard. Remove from the fire and
+flavor with vanilla.--_Mrs. M._
+
+
+FILLING FOR JELLY CAKE.
+
+     Whites of two eggs, beaten to a froth.
+     2 cupfuls of sugar.
+     Juice and grated peel of 2 oranges.
+
+Put this between the layers, and on top the cakes.--_Mrs. C. C._
+
+Oranges cut fine, and sweetened and mixed with grated cocoanut, also
+chocolate, is used for filling jelly cake. Sponge cake is better than
+the soda recipe.--_Mrs. C. C._
+
+
+MARBLE CAKE.
+
+Weigh and make a pound cake; add a spoonful of yeast, take one-third
+part of the batter and add to it two teaspoonfuls of cinnamon, two
+teaspoonfuls of mace, one teaspoonful of cloves, one teaspoonful of
+nutmeg, finely ground.
+
+Put in your pan, first a layer of the plain batter, then a layer of
+the spiced, finishing with the plain. The batter will make three
+layers of plain and two of spiced. It bakes in beautiful
+layers.--_Mrs. C. L. T._
+
+
+MARBLE OR SPICED CAKE.
+
+Make up a pound cake and add two teaspoonfuls of yeast-powder. Take
+one-third part of the batter and add to it two teaspoonfuls of
+cinnamon and mace each, one teaspoonful of cloves and allspice each,
+one nutmeg finely powdered. Then grease a pan and put in first a layer
+of the plain batter, then the spiced, alternately, till you have it
+full, finishing with the plain. Bake as a pound cake.--_Mrs. C. V.
+McG._
+
+
+MARBLE CAKE. _Light Part._
+
+     3 cupfuls sugar.
+     1 cupful butter.
+     1 cupful sour cream.
+     5 cupfuls flour.
+     Whites of 8 eggs.
+     1 teaspoonful soda.
+
+_Dark Part._
+
+     2 cupfuls brown sugar.
+     1 cupful molasses.
+     1 cupful sour cream.
+     1 cupful butter.
+     5 cupfuls flour.
+     1 teaspoonful soda.
+     Yolks of 8 eggs.
+     1 whole egg.
+     1 wine-glassful wine.
+     Mixed spices.
+
+Put alternately layers of each kind in two-pound moulds.
+
+
+_Marble Cake._
+
+_Light Part._
+
+1 cupful white sugar.
+½ cupful butter.
+½ cupful buttermilk.
+Whites of 3 eggs.
+1 teaspoonful cream tartar.
+½ teaspoonful soda.
+2 cupfuls flour.
+
+_Dark Part._
+
+     ½ cupful brown sugar.
+     ¼ cupful butter.
+     ½ cupful molasses.
+     ¼ cupful milk.
+     ½ nutmeg.
+     1 teaspoonful cinnamon.
+     ½ teaspoonful allspice.
+     2 cupfuls flour.
+     ½ teaspoonful soda.
+     1 teaspoonful cream tartar.
+     Yolks of 3 eggs.
+
+Put in the mould, alternately, tablespoonfuls of light and dark
+batter.--_Mrs. D. C. K._
+
+
+MARBLE OR BISMARCK CAKE.
+
+     3 cupfuls white sugar.
+     1 cupful butter.
+     1 cupful sour cream, or buttermilk.
+     5 cupfuls flour.
+     Whites of 8 eggs.
+     1 small spoonful soda.
+
+This is for the white batter.
+
+_Dark Batter._
+
+     2 cupfuls coffee sugar.
+     1 cupful molasses.
+     1 cupful sour cream.
+     1 cupful butter.
+     5 cupfuls flour.
+     1 teaspoonful soda.
+     Yolks of 8 eggs, and a whole one.
+     1 wine-glassful mixed spices, finely powdered.
+
+Put in the pan, in alternate layers of light and dark batter. Bake
+quickly, like sponge cake. Ice and ornament with chocolate drops. This
+fills a two-pound mould.
+
+
+ROSE OR CLOUDED CAKE.
+
+     12 eggs, leaving out the whites of 3.
+     1 pound flour.
+     1 pound sugar,
+     ¾ pound butter.
+     2 small teaspoonfuls cream tartar.
+     2 small teaspoonfuls powdered alum.
+     1 small teaspoonful soda.
+     2 small teaspoonfuls cochineal, dissolved in 1/3 cupful boiling water.
+
+Having dissolved the alum, soda, and cream tartar, mix with the
+cochineal. Stir these ingredients in nearly one-third of the batter.
+Pour into the cake mould a layer of white batter, and a layer of red
+batter, alternately, beginning and ending with white; three layers of
+white and two of red. This is an ornamental cake to cut for baskets.
+
+
+SPICE CAKE.
+
+     Yolks of 4 eggs.
+     Mix 2½ teaspoonfuls yeast powder in 2½ cupfuls flour.
+     1 cupful brown sugar.
+     ½ cupful syrup,
+     ½ cupful butter, must be melted after being measured.
+     Stir with the sugar 2½ teaspoonfuls powdered cloves.
+     1 teaspoonful powdered cinnamon.
+     1 teaspoonful powdered allspice.
+
+The spices must be put in the flour, the syrup added after the sugar
+and butter are stirred together, then the eggs and milk, and lastly
+the flour. Mix the above alternately, in your pans, after having them
+buttered.--_Mrs. W._
+
+
+CREAM CAKE.
+
+     2 cupfuls of sugar.
+     3 cupfuls of flour.
+     ½ cupful of butter.
+     3 eggs.
+     1 cupful of sour milk.
+     1 teaspoonful of soda.
+     2 teaspoonfuls of cream tartar.
+
+Dissolve the soda in the milk, melt the butter and add it to the eggs.
+Add the sugar and cream tartar to the flour. Pour it all together in
+shallow pans that have been well greased. Bake twenty minutes.
+
+While baking the above, get one pint of sweet milk, one cupful of
+sugar, one cup of flour, butter one-half size of an egg. If you use
+cream instead of milk, you can omit butter. Break two eggs into the
+sugar, beat awhile, then add flour and beat thoroughly. Have the milk
+on the fire, and as soon as it boils, stir the mixture in it, after
+thinning it with some of the milk until it is like paste; cook until
+it is like stiff starch. Season freely with vanilla when cold, and
+spread it between the cakes as jelly cake is made.
+
+Grated cocoanut can be used instead, by preparing as follows: one
+large cocoanut grated, two pounds of loaf sugar. Pour the milk from
+the nut on the sugar; boil it two or three minutes, first mixing in
+the whites of three eggs; if not soft enough, add some sweet milk.
+Take it off the fire, stir in the grated cocoanut, and spread between
+the cakes.--_Mrs. J. F. G._
+
+
+_Cream Cake._
+
+     2 cupfuls of sugar.
+     1 cupful of sweet milk.
+     3 cupfuls of flour.
+     2 tablespoonfuls of butter.
+     4 eggs.
+     ½ teaspoonful of soda.
+     1 teaspoonful of cream tartar.
+
+Bake in four jelly pans.
+
+
+CREAM FOR THE SAME.
+
+     2 cupfuls of sugar.
+     ½ pint of sweet milk.
+     1/3 cupful of flour.
+     1 egg.
+
+Heat the milk to boiling heat, beat the egg and sugar together; take a
+little milk, and make a smooth paste with the flour, and stir into the
+sugar and egg, then stir all into the milk. Let it boil until thick,
+then spread between cakes.--_Mrs. A. H._
+
+
+CAPITAL CAKE. (_Delicious._)
+
+     1 pound of sugar.
+     4 cupfuls of flour, after being sifted.
+     1 cupful of butter.
+     1 cupful of morning's milk.
+     6 eggs beaten light.
+     2 teaspoonfuls of cream tartar, sifted in the flour.
+     1 teaspoonful of soda dissolved in the milk. Flavor with
+     lemon or nutmeg.--_Mrs. M._
+
+
+CUP CAKE.
+
+     5 cupfuls of flour.
+     3 cupfuls of sugar.
+     1½ cupfuls of butter.
+     As much fruit as you like.
+     1 teaspoonful of soda dissolved in a cupful of milk.
+     3 eggs.
+     1 nutmeg.
+     1 wine-glass wine and brandy mixed.
+
+Mix as pound cake.--_Mrs. J. W. H._
+
+
+_Cup Cake._
+
+     1 cupful of butter.
+     2 cupfuls of sugar.
+     2½ cupfuls of flour.
+     ½ cupful of milk.
+     5 eggs, beaten separately.
+     1 teaspoonful yeast powder.--_Miss M. W._
+
+
+_A Nice Cup Cake._
+
+     6 eggs.
+     4 cupfuls of flour.
+     3 cupfuls of sugar.
+     1 cupful of butter.
+     1 cupful of milk.
+     1 teaspoonful cream of tartar,
+     ½ teaspoonful of soda.
+
+Season with mace and nutmeg. Bake in cups or little tin pans.--_Mrs.
+Wm. C. R._
+
+
+A DELICIOUS CAKE.
+
+     2¼ pounds flour.
+     2 pounds butter.
+     24 eggs, yolks and whites.
+     12 ounces almonds.
+     2 tablespoonfuls rose water, in which the almonds should be beaten.
+     2 wine-glasses of French brandy.
+     2 heaping teaspoonfuls beaten mace, and a butter-plate of preserved
+       lemon-peel.--_L. T._
+
+
+_Delicious Cake._
+
+     2 cupfuls of sugar.
+     1 cupful of butter.
+     1 cupful of milk.
+     3 cupfuls of flour, after being sifted.
+     3 eggs.
+     2 tablespoonfuls baking powder.
+
+Bake in jelly-cake pans, and between each layer put fruit jelly, icing
+of chocolate and cocoanut each. This quantity will bake five thin
+cakes.--_Mrs. McG._
+
+
+CAKE.
+
+     1 quart of flour, well dried.
+     1 cupful of butter.
+     3 cupfuls granulated sugar--it is better than pulverized.
+     6 eggs, well beaten.
+     Lemon, or other seasoning.
+
+1 light measure of both Horsford's powders, or, if preferred, a small
+teaspoonful of soda, and ½ cup of buttermilk.
+
+Cream of tartar takes the place of buttermilk, when used with
+soda.--_Mrs. A._
+
+
+CAKE (_with sauce_.)
+
+     5 eggs.
+     1 pound of flour,
+     ¾ pound of sugar.
+     ½ pound butter.
+     1 cup of cream.
+     2 teaspoonfuls cream of tartar.
+     1 teaspoonful of soda.--_Mrs. C. B._
+
+
+CAKE THAT CANNOT FAIL.
+
+     1 pound sugar.
+     1 pound flour.
+     ¾ pound butter.
+     8 eggs.
+     1 teacup of sweet cream.
+     2 teaspoonfuls cream of tartar, sifted in the flour.
+     1 teaspoonful of soda dissolved in a little water, and put in
+     the cream. Bake in pans or cups.--_Mrs. P._
+
+
+CUSTARD CAKE.
+
+     ½ cupful butter.
+     2 cupfuls sugar.
+     7 eggs, leaving out 4 yolks.
+     3 cupfuls flour.
+     1 cupful of milk.
+     2 teaspoonfuls baking powder. Bake in shallow pans.
+
+For the custard: one quart of milk, let come to a boil, sweeten it;
+take the four yolks and three tablespoonfuls of cornstarch, mix with a
+little of the milk cold, and then stir it gradually into the boiling
+milk, and continue to stir until done. Add a piece of butter the size
+of a walnut; flavor with vanilla, and put between the cakes.--_Mrs. C.
+B._
+
+
+MRS. GALT'S CAKE.
+
+     Whites of 13 eggs, yolks of 3.
+     ¾ pound of butter.
+     1 pound of flour.
+     1 pound of sugar. Season to taste.--_Miss E. T._
+
+
+NORFOLK CAKE.
+
+Beat to a cream:
+
+     1 teacup of butter.
+     6 eggs.
+     3 teacups of sugar.
+     1 teacup of cream.
+     4 teacups of flour.
+     ½ nutmeg.
+     1 wine-glass of brandy.
+     1 pound raisins.
+     1 teaspoonful of soda, dissolved in cream.--_Mrs. Dr. S._
+
+
+KETTLE CAKE.
+
+Have a large, nice brass kettle ready. Set it on a few warm embers,
+not with any fire; put into the kettle:
+
+     12 eggs.
+     1 pound sugar.
+     1 pound butter.
+     A light pound of flour.
+     1 teaspoonful of mace.
+     Rind and juice of a large lemon.
+
+Stir all the materials rapidly, and with a strong, large iron spoon or
+a long butter-ladle. When it is light, which will be in about
+three-quarters of an hour, put it in a mould and bake as common pound
+cake. It is good with
+
+     2 pounds currants.
+     2 pounds raisins.
+     ½ pound citron.
+     1 glass of brandy.--_Mrs. M. C. C._
+
+
+PARSON'S CAKE.
+
+     5 eggs.
+     1 large teacupful brown sugar.
+     4 cupfuls flour.
+     3 cupfuls molasses.
+     1½ cupful butter.
+     Ginger and spice to the taste.
+     1 teaspoonful soda, dissolved in a little milk. Bake.--_Mrs.
+     D. R._
+
+
+RISEN CAKE.
+
+     1½ pound flour.
+     1 pound sugar.
+     9 ounces butter.
+     3 gills milk.
+     ¼ pint yeast.
+     4 eggs.
+
+Work the butter and sugar together. Put the yeast in the flour and
+one-half the butter and sugar the overnight; then mix the milk in, and
+beat it some time. Set it where it will rise. In the morning, when
+well risen, mix in the remainder of the butter and sugar, and the
+eggs, also some currants or raisins, or both, if you wish them, a
+little nutmeg or mace, and beat all well together for some time. Then
+put it in the pan and set it to rise again. It must be very light
+before you put it in the oven. It requires some time to soak.--_Mrs.
+I. H._
+
+
+RUGGLES' CAKE.
+
+     6 eggs.
+     1½ cupful butter.
+     3 cupfuls sugar.
+     4 cupfuls flour.
+     1 cupful milk.
+     1 teaspoonful soda.
+
+Season to taste.--_Mrs. R._
+
+
+TIPSY CAKE.
+
+Soak sponge cake in wine and water. Make a custard of six eggs to one
+quart of milk, and pour over it. Reserve the whites, beat to stiff
+froth, to put over last.--_Mrs. Dr. S._
+
+
+VELVET CAKE.
+
+Half a pound of butter, one pound sugar; creamed together. One teacup
+of cold water, with a level teaspoonful of soda dissolved in it, and
+poured in the butter and sugar, two teaspoonfuls cream of tartar,
+sifted in one pound of flour.
+
+Mix the flour with butter, sugar, and water, and beat well. Take five
+eggs, beat yolks and whites separately, and then beat them together
+three minutes. Season as you like, and mix with the batter. Beat
+considerably and bake half an hour.--_Mrs. A. B._
+
+
+WHORTLEBERRY CAKE.
+
+     6 eggs, beaten separately.
+     1 pound sugar.
+     ¾ pound butter.
+     1 quart flour.
+     ½ pint sifted meal.
+     1 teaspoonful soda.
+     A little mace and cinnamon.
+
+After mixing, stir in one quart of the berries, so as not to mash
+them, having previously dusted them with flour. Mix the soda with
+one-half pint of cream or milk.--_Mrs. A. P._
+
+
+NAPLES BISCUIT.
+
+     1 pound flour.
+     1 pound sugar.
+     12 whites, and 10 yolks of eggs.
+     2 glasses wine.
+
+They should gradually harden in the oven till quite crisp, and be
+frequently turned in the pans.
+
+
+ICING.
+
+     1½ pound sugar.
+     ½ pint water.
+
+Boil until it ropes. Have ready the whites of seven eggs well beaten,
+pour the syrup into a bowl, and beat until milk-warm. Then put in the
+eggs, and beat for an hour.--_Mrs. W._
+
+
+HOT ICING.
+
+Dissolve one pint powdered sugar in two or three tablespoonfuls water,
+and boil.
+
+Beat the whites of four eggs to a strong froth; add the hot sugar,
+stirring in till smooth. Beat about two minutes and flavor to your
+taste, spread on the cake, and put in a hot place.--_Mrs. P._
+
+
+ICING.
+
+Whites of two eggs, beaten to a froth.
+
+One pound of sugar, dissolved and boiled in a small teacup of water.
+
+Then strain the sugar and pour it into the egg, beating it hard until
+cool.
+
+Add one-half teaspoonful lemon acid.--_L. D. L._
+
+
+BOILED ICING.
+
+     1½ pound cut sugar, or double refined.
+     1 teacup of water.
+     6 whites of eggs.
+
+Boil the sugar to candy height; when nearly cold put in eggs.--_Miss
+E. P._
+
+
+COLD ICING.
+
+     Whites of 3 eggs.
+     1 pound sugar.
+
+Beat very light and season with vanilla or lemon. After beating very
+lightly, add the white of another egg and it will give a pretty gloss
+upon the icing.--_Miss E. P._
+
+
+ICING FOR CAKE.
+
+Take three pounds cut or best quality of loaf sugar, dissolve it in a
+small quantity of water, boil to candy height or until it ropes. Have
+ready the whites of thirteen eggs well beaten. When the sugar is
+boiled sufficiently, pour it into a deep bowl, occasionally stirring
+it gently, until you can just bear your finger in it; then add the
+beaten egg all at once, beating it very hard for half an hour, when it
+is ready for use. Strain into the icing the juice of one lemon into
+which the peel has been grated, for half an hour.--_Mrs. F C. W._
+
+
+ICING.
+
+Break into a dish the whites of four eggs. Whip in by degrees one and
+one-quarter pound of the finest loaf sugar, powdered and sifted. Beat
+till stiff and smooth, then add the strained juice of a large lemon
+with a few drops of oil of lemon, and beat again; in all beat half an
+hour. If too stiff add a little more white of egg. Some persons put it
+on with a knife, but it is far smoother and more evenly spread over
+the cake if put on with a large spoon. Dip up a spoonful of the icing
+and pour it from the spoon over the cake. Pour it over the top of the
+cake and it will diffuse itself down the sides. To color icing yellow,
+steep the rind of an orange or lemon in the lemon juice before
+straining it into the icing. To make it pink, put in strawberry or
+cranberry juice with the lemon juice.--_Mrs. S. T._
+
+
+ICING FOR CAKES.
+
+Whites of six eggs to one pound sugar, or one egg to three
+teaspoonfuls of sugar.--_Mrs. Dr. J._
+
+
+BOILED ICING.
+
+One and one-fourth pound loaf sugar, added to one teacup of water and
+boiled to a thick syrup. Then strain it through thin muslin, and,
+while hot, stir into it the whites of three eggs beaten stiff. Then
+beat in the strained juice of a lemon and season with a little oil of
+lemon. If too thin, add a little sugar; if too stiff, add a little
+more white of egg.--_Mrs. S. T._
+
+
+SOFT GINGER CAKE.
+
+     1 cupful butter.
+     1 cupful sugar.
+     1 cupful molasses.
+     1 cupful sour cream.
+     3 eggs.
+     ½ tablespoonful of soda.
+     2 tablespoonfuls of ginger.
+
+Flour until the spoon will almost stand alone. Cloves and cinnamon to
+taste. (This is very good.)--_Mrs. J. F._
+
+
+SOFT GINGERBREAD.
+
+     3 eggs.
+     1 teacup butter.
+     ½ teacup ginger.
+     1 teacup molasses.
+     3 teacups sifted flour.
+     1 large tablespoonful of ginger.
+     1 small teaspoonful of soda, dissolved in ½ teacup of sour
+       cream.--_Mrs. McG._
+
+
+GINGER LOAF.
+
+     6 eggs.
+     4 cupfuls molasses.
+     2 cupfuls of butter.
+     6 cupfuls flour.
+     1 teaspoonful soda.
+     1 tablespoonful ginger.
+     Cinnamon to your taste.--_Mrs. P. W._
+
+
+RISEN GINGERBREAD.
+
+     2 pounds flour.
+     1 pound nice brown sugar.
+     1 pound butter.
+     6 eggs.
+     ½ pint molasses.
+     3 ounces ginger.
+
+Bake in a large cake.--_Mrs. A. T._
+
+
+LIGHTENED GINGERBREAD.
+
+     1½ pound of flour.
+     ½ pound butter.
+     ½ pound sugar.
+     6 eggs.
+     6 races of white ginger.
+     1 teaspoonful soda.
+     1 pint molasses.
+
+To be baked in tins or a pan.--_Mrs. I. H._
+
+
+GINGER CUP CAKE.
+
+     3 eggs.
+     1 cupful molasses.
+     1 cupful sugar.
+     1 cupful butter (half lard will answer).
+     ½ teaspoonful soda, dissolved in 1 tablespoonful buttermilk.
+     1 tablespoonful ground ginger.
+     2½ cupfuls flour.
+
+Mix as other cake. Some like allspice.--_Mrs. H. D._
+
+
+MOLASSES CAKE.
+
+     5 light cupfuls flour.
+     5 eggs.
+     2 cupfuls sugar.
+     2 cupfuls molasses.
+     1 cupful butter.
+     1 cupful cream, with one teaspoonful soda.
+     2 tablespoonfuls cream of tartar.
+     2 teaspoonfuls ground ginger.
+
+All well beaten together. Bake as pound cake.--_Miss E. T._
+
+
+_Molasses Cake._
+
+     1 teaspoonful soda.
+     1 pound butter.
+     1 pound sugar.
+     1 pint molasses.
+     1 tablespoonful ginger.
+
+Flour enough to make it as thick as ordinary cake.--_Miss J. C._
+
+
+MOLASSES POUND CAKE.
+
+     ½ pound butter.
+     2 cupfuls sugar.
+     2 cupfuls molasses.
+     6 cupfuls flour.
+     1 cupful cream.
+     4 eggs.
+     Some cloves and nutmeg; add lemon to taste.--_Mrs. Dr. S._
+
+
+BLACK, OR MOLASSES CAKE.
+
+     1 quart flour.
+     5 eggs.
+     1 pint molasses.
+     ¼ pound butter.
+     2 tablespoonfuls ginger.
+     1 teaspoonful soda, dissolved in 1 teacup sour milk.--_Mrs. T. C._
+
+
+
+
+SMALL CAKES.
+
+
+ALBANY CAKES.
+
+     1½ pound flour.
+     1½ pound brown sugar.
+     1½ pound butter.
+     1 tablespoonful lard.
+     4 tablespoonfuls powdered cinnamon.
+     1 teaspoonful soda, dissolved in a cup of milk.
+
+Roll on extra flour very thin. Dip the face of each cake in granulated
+sugar. Bake slowly in greased pans.--_Mrs. R. R._
+
+
+SCOTCH CAKES. (_Very nice._)
+
+     2 pounds flour.
+     1½ pound sugar.
+     1 pound butter.
+     6 eggs, beaten together.
+     3 nutmegs.--_Mrs. P. McG._
+
+
+SWEET CRACKERS.
+
+     4 eggs.
+     4 cupfuls sugar.
+     ½ pound butter.
+     1 teaspoonful soda.
+     1 cupful sour cream.
+     Pounded cinnamon and grated nutmeg for flavoring.
+     Sufficient flour for a soft dough.
+
+Roll thin and cut it with tin shapes, and bake quickly.--_Mrs. S._
+
+
+DROP CAKE.
+
+     6 eggs.
+     1 pound sugar.
+     ¾ pound butter.
+     1 teaspoonful soda, in 1 cupful sour cream.
+     2 teaspoonfuls cream of tartar, in 1 quart flour.--_Mrs. S._
+
+
+CREAM CAKES.
+
+Beat up one egg, add to it half a cupful sugar, half a cupful flour,
+mixing thoroughly. While this is being done, put on the fire half a
+pint milk; when it boils, stir in the eggs, sugar, and flour mixture,
+then add a piece of butter, half the size of an egg. Stir all the time
+until it is of the desired consistency, which will be in a few
+minutes. When cold, add, and thoroughly mix, one and one-half
+teaspoonful vanilla.
+
+For the cake: put one tumblerful of water to boil, and then add
+one-quarter pound butter; when melted, put in one and one-half
+tumblerful of flour. Stir in, mixing thoroughly, being careful not to
+burn it. It is sufficiently cooked by the time it is thoroughly mixed.
+Remove from the fire, and when cool, stir in five unbeaten eggs,
+mixing one at a time. It will then be the consistency of stiff paste.
+Drop on buttered tins, and bake in a quick oven fifteen or twenty
+minutes. Cut the side and insert the cream.--_Mrs. H. M._
+
+
+MARGUERITES.
+
+Cream together one pound of sugar and one pound of butter very light.
+Beat the yolks of six eggs, sift one and one-half pound of flour into
+the eggs, butter, and sugar; one teaspoonful of mixed spices, one-half
+glassful of rose water. Stir the whole well, and roll it on the board
+till it is half an inch thick; cut in cakes and bake quickly. When
+cold, spread the surface of each cake with marmalade. Beat the whites
+of four eggs light, and add enough powdered sugar to make them as
+thick as icing. Flavor it with lemon, and put it on top of each cake.
+Put the cakes in the oven, and as soon as they are of a pale brown,
+take them out.--_Miss M. C. L._
+
+
+_Marguerites._
+
+Two pounds of flour, one pound and five ounces of sugar, one pound and
+five ounces of butter, eight eggs. Rub together the butter and sugar
+till perfectly light; beat the eggs till very thick, leaving out the
+whites of six eggs for the icing. Sift the flour into the eggs, butter
+and sugar, one teaspoonful of mixed spices (cinnamon, mace, and
+nutmeg), half a glass of rose water. Stir the whole well together, and
+roll it on your paste-board about half an inch thick; then cut out the
+cakes and bake them a few minutes. When cold, spread the surface of
+each cake with marmalade or jam. Beat the whites, left out, very
+light, and add enough powdered sugar to make them as thick as icing.
+Season with lemon or vanilla, and with a spoon put it on each cake.
+Put the cakes in the oven to brown.--_Mrs. H._
+
+
+MARGUERITES, OR JELLY CAKES.
+
+Rub together one pound sugar, one pound of butter, till perfectly
+light. Beat six eggs till very thick, leaving out the whites. Sift one
+and a half pound of flour into the eggs, butter, and sugar, one
+teaspoonful of mixed spices (cinnamon, mace, and nutmeg), and half a
+glass of rose water. Stir the whole well, and roll it on the
+paste-board about one-quarter inch thick. Then cut out the cakes and
+bake them a few minutes. When cold, spread the surface of each cake
+with peach jam or any marmalade. Beat the whites of four eggs very
+light, and add enough powdered sugar to make them as thick as icing.
+Flavor it with lemon or rose water and with a spoon put it on each
+cake, high in the centre. Put the cakes in the oven, and as soon as
+they are of a pale brown take them out.--_Mrs. I. H._
+
+
+SHREWSBURY CAKE.
+
+     1 pound flour.
+     12 ounces sugar.
+     12 ounces butter.
+     2 eggs.
+
+Add two tablespoonfuls rose water, or two teaspoonfuls beaten mace.
+Roll and bake in tin sheets or in an oven.--_Mrs. T._
+
+
+MACAROONS.
+
+Blanch and pound one pound of sweet almonds with a little rose water;
+whip the whites of seven eggs to a froth; add one pound sugar; beat
+some time. Add the almonds; mix well. Drop on buttered paper, sift
+sugar over them, and bake quickly.
+
+
+JUMBLES.
+
+     1 pound flour,
+     ¾ pound butter.
+     1 pound sugar.
+     3 eggs. Flavor with mace.
+
+A delicious cake.--_Mrs. A. T._
+
+
+JACKSON JUMBLES.
+
+     3 teacups sugar.
+     1 teacup lard.
+     6 teacups flour.
+     1 teaspoonful soda in one cup of sour cream.
+     3 eggs.
+
+The grated rind of one or two lemons, or a little grated nutmeg. Roll
+out and bake.--_Mrs. H. S._
+
+
+JUMBLES.
+
+     3 pounds flour.
+     2 pounds sugar.
+     1 pound butter.
+     8 eggs.
+     1 teaspoonful soda.
+     A little milk if the eggs are not enough.--_Mrs. M. E._
+
+
+_Jumbles._
+
+Rub one pound butter into one and a quarter pound flour; beat four
+eggs with one and a quarter pound sugar, very light; mix well with the
+flour. Add one nutmeg and a glass of brandy.--_Mrs. J. W._
+
+
+COFFEE CAKE.
+
+     1 teacup of molasses.
+     1 cupful of good liquid coffee.
+     1 cupful sugar.
+     1 cupful butter.
+     4 cupfuls flour.
+     1 teaspoonful of cinnamon.
+     1 teaspoonful cloves.
+     1 teaspoonful cream tartar.
+     ½ teaspoonful soda.
+     1 pound of raisins.
+     ¼ pound of citron.
+     3 eggs.
+     ½ wine-glass of brandy.--_Mrs. J. H. F._
+
+
+CINNAMON CAKES.
+
+     1 pound butter.
+     2 pounds flour.
+     1 pound sugar.
+
+Six eggs, leaving out two yolks, which you will beat up with a little
+rose water, and, with a feather, spread on the cakes; then strew
+cinnamon and sugar on them, and blanched almonds. Lay them on tins,
+and bake them in a slow oven.--_Mrs. I. H._
+
+
+CINNAMON CAKES.
+
+     2 quarts flour.
+     6 or 8 eggs, the yolks only.
+     ½ pound butter.
+     ½ pound sugar.
+     1 spoonful cinnamon.--_Mrs. Dr. R. E._
+
+
+STRAWBERRY CAKES.
+
+     2 pounds flour.
+     1 pound loaf sugar.
+     1 pound butter.
+     6 eggs.
+     Mace and a little wine to flavor.
+
+Bake quickly.--_Mrs. A. T._
+
+
+HOLMCROFT CAKE.
+
+     1 coffee-cup of sugar.
+     2 tablespoonfuls of butter not melted.
+     1 teacup of sweet milk.
+     Whites of 2 eggs, or 1 whole egg.
+     2 coffee-cups of flour.--_Mrs. N._
+
+
+NOTHINGS.
+
+Take one egg, two tablespoonfuls cream, butter the size of a walnut,
+flour to make the dough very stiff; work it well and roll it very
+thin. Cut the size of a saucer. Fry in lard and sprinkle with powdered
+sugar.--_Mrs. T. C._
+
+
+SUGAR CAKES.
+
+Mix four cupfuls of sugar with eight cupfuls of flour and one large
+spoonful of coriander-seed; add one cupful of butter, one cupful of
+lard, six eggs, two tablespoonfuls of sour cream or milk, one
+teaspoonful of soda.--_Mrs. Dr. S._
+
+
+COOKIES.
+
+     3 eggs.
+     1 cupful of butter or lard.
+     2 cupfuls of sugar.
+     6 cupfuls of sifted flour.
+     1 nutmeg.
+     1 teaspoonful of soda.
+     2 teaspoonfuls of cream of tartar, sifted with the flour.
+
+Cream the butter with one cup of the sugar, beat the eggs separately
+and put into the yolks the remaining cup of sugar; add this to the
+butter, and put in whites and flour last. Roll thin and bake
+quickly.--_Mrs. F. F. F._
+
+
+GLOUCESTER CAKES.
+
+     5 eggs.
+     1 quart of milk.
+     1 quart of flour.
+     A piece of butter the size of an egg.
+
+Beat the eggs very light; mix into them the flour and milk
+alternately, and beating it until perfectly smooth, add a little salt.
+Melt the butter and stir it into the batter. Bake in small
+moulds.--_Mrs. J. D._
+
+
+TEA CAKES.
+
+     2 quarts of flour.
+     1 small teacup of lard.
+     1 small teacup of butter.
+     3 cupfuls of sugar.
+     3 eggs.
+     1 cupful of cream (sour is best).
+     2 small teaspoonfuls of soda.
+     1 grated nutmeg.
+
+Roll out half an inch thick, and bake in a moderate oven.--_Mrs. F. C.
+W._
+
+
+CRULLERS.
+
+     2 quarts of flour.
+     2 cups of sugar.
+     6 eggs.
+     2 spoonfuls of soda.
+     4 spoonfuls cream of tartar.
+     4 tablespoonfuls of melted butter.
+     A little salt.
+
+Rub the cream tartar, flour, and sugar together; wet with sweet milk
+quite soft. Have the lard several inches deep in the pot or pan you
+cook in, and when boiling lay in enough crullers just to cover the
+bottom. They must be quite thin, and when brown on the lower side,
+turn over with a fork. They are more convenient to turn with a hole in
+the centre.--_Mrs. B._
+
+
+TEA CAKES.
+
+     2 quarts of flour.
+     3 cupfuls of sugar.
+     1 cup of butter.
+     5 eggs.
+     1 teaspoonful of soda dissolved in 2 tablespoonfuls of sweet milk.
+     2 teaspoonfuls cream of tartar.
+     Season with lemon or nutmeg.--_Mrs. H._
+
+
+DELICATE TEA CAKES.
+
+     Whites of 3 eggs beaten to a froth.
+     1 cupful of pulverized sugar.
+     ½ cupful of sweet milk.
+     1 teaspoonful cream of tartar.
+     ½ teaspoonful of soda.
+     2½ cupfuls of flour.
+     1 teaspoonful of almonds.
+     ½ cupful of melted butter.--_Mrs. R._
+
+
+TARTARIC CAKES.
+
+Beat the yolks of three eggs, the whites whipped to a froth, three
+full cups of brown sugar, half a pound of butter, one spoonful lard,
+one and a half pound of flour, leaving two spoonfuls to roll with. Mix
+all well together. Dissolve one teaspoonful soda and three-quarters
+teaspoonful tartaric acid in a little cream. First mix the soda with
+the dough, then the acid. Season with mace or wine. They will rise
+very much.--_Mrs. D._
+
+
+A DELICATE CAKE FOR TEA.
+
+Beat the yolks and whites of two eggs separately; to the yolks add two
+coffee-cups of sugar, and two cupfuls of sweet milk; then four
+tablespoonfuls butter creamed; next the white of the eggs, lastly,
+four cupfuls of flour with one teaspoonful soda, two teaspoonfuls
+cream of tartar, sifted in the flour.
+
+Bake in shallow pans.--_Mrs. C. V. McG._
+
+
+LEMON JUMBLES.
+
+     1 egg.
+     1 teacupful sugar.
+     ½ teacupful of butter.
+     3 teaspoonfuls milk.
+     1 teaspoonful cream of tartar.
+     ½ teaspoonful of soda.
+     2 small lemons; juice of two and grated rind of one.
+
+Mix rather stiff. Roll and cut out with a cake-cutter.--_Mrs. W._
+
+
+BONNEFEADAS.
+
+Make a rich paste with one quart flour; roll it out very thin, first
+dividing it in two pieces, spread it with butter, washed and creamed,
+"A" sugar, and pulverized cinnamon. Roll it up, cut it in pieces one
+inch wide; put them in a pan with the whole side down; sprinkle over
+them sugar, butter, and cinnamon. Bake quickly. Take them out of the
+pan while hot.--_Mrs. Col. A. L._
+
+
+DELICIOUS SMALL CAKES.
+
+     Yolks of 6 eggs.
+     1 light pound flour.
+     ¼ pound butter.
+     1 spoonful lard.
+     1 pound sugar.
+
+These cakes are better without soda and of the consistency of
+Shrewsbury cakes. Beat the whites of three eggs to a strong froth;
+weigh one pound of the best "A" sugar, put it in a tin can with three
+wine-glasses of water. Let it boil slowly, till it begins to rope, or
+rather, when a little of it will cool on a plate, like it would begin
+to candy. Then pour the boiling sugar gradually to the white of egg;
+beat it well till it begins to thicken and to cool somewhat, then beat
+into the icing two tablespoonfuls of powdered cinnamon, and ice over
+the little cakes, using a stiff feather for the purpose. You can add
+the other unbeaten whites of eggs, with an addition of sugar, to make
+more small cakes.--_Mrs. M. C. C._
+
+
+WAFERS.
+
+     4 ounces butter.
+     4 ounces sugar.
+     5 ounces flour.
+     4 eggs.
+     1 glass of wine.
+     A little mace and nutmeg.--_Mrs. Dr. J._
+
+
+_Wafers._
+
+     4 spoonfuls flour.
+     4 spoonfuls sugar.
+     4 spoonfuls cream.
+     1 spoonful butter.
+     Orange peel, mace, and nutmeg.
+
+Prepare as for pound cake. Bake in wafer irons, rolling them while
+hot.
+
+
+DIMPLES.
+
+Beat the whites of three eggs and three-quarters pound of sugar till
+well mixed. Stir in blanched almonds, cut fine. Drop on tins and bake
+in a cool oven.--_Mrs. A. C._
+
+
+GINGER CAKES.
+
+     1 teacup of butter.
+     1 teacup brown sugar.
+     1 teacup sour milk.
+     7 cupfuls flour.
+     1½ teacup molasses.
+     1½ teaspoonfuls soda.--_Mrs. C. B._
+
+
+GINGER SNAPS.
+
+     1 pint of molasses.
+     1 teacup brown sugar.
+     1 teacup of butter and lard mixed.
+
+Beat the molasses till it looks light, then put it in the sugar; next
+pour in the hot butter and lard, one egg beaten light, one teacup
+ground ginger.
+
+Have the mixture milk-warm; work flour in briskly. Roll them and bake
+quickly.--_Miss N. S. L._
+
+
+GINGER CAKES.
+
+     1 dozen eggs.
+     2 pounds of flour.
+     1 pound butter.
+     1 pound sugar.
+     1 pint molasses.
+     1 small teacup of ginger.
+     1 teaspoonful of soda.--_Mrs. Col. S._
+
+
+CHEAP GINGER CAKES.
+
+     3 pints of flour.
+     1 large spoonful of lard.
+     2 large spoonfuls of ginger.
+     1 dessertspoonful of soda in a pint of molasses.--_Mrs. H. S._
+
+
+GINGER BUNNS.
+
+     ¾ pound butter, ½ pound sugar, rubbed to a cream.
+     ½ nutmeg.
+     1 tablespoonful ginger.
+
+Stir all together, then add two eggs well beaten, stir in one pound of
+flour and moisten with sweet milk, until it can be easily worked. Roll
+out and bake in quick oven.--_Mrs. H. D._
+
+
+MOLASSES CAKES.
+
+     7 cupfuls of flour.
+     2 cupfuls of molasses.
+     1 cupful sugar.
+     1 cupful of butter.
+     1 cupful of sour milk.
+     1 even tablespoonful of soda.
+     2 tablespoonfuls of ginger.
+
+Let the dough be as soft as you can conveniently handle it. Bake in a
+moderately quick oven.--_Mrs. R. L._
+
+
+SPICE NUTS.
+
+     1 pound sugar.
+     1 pound flour.
+     1 pint molasses. Mix well.
+     ¾ pound butter.
+     3 tablespoonfuls ginger.
+     1 tablespoonful allspice.
+     1 tablespoonful cinnamon.
+
+Bake in small drops or cakes.--_Mrs. Dr. J._
+
+
+GINGER SNAPS.
+
+     1 cupful butter.
+     1 tablespoonful ginger.
+     1 teaspoonful soda, in 1 pint boiling molasses.
+
+Stir and let it cool; add sifted flour enough to make a dough; roll
+thin and bake.--_Mrs. S. B._
+
+
+DROP GINGER CAKES.
+
+     1 pound butter, cream it as for pound cake.
+     2 packed quarts flour.
+     1 pound sugar.
+     1 pint molasses.
+     5 eggs.
+     2 tablespoonfuls ginger.--_Mrs. N._
+
+
+
+
+PUDDINGS.
+
+
+The directions given for cake apply likewise to puddings. Always beat
+the whites and yolks of the eggs separately and very light, and add
+the whites just before baking or boiling. All puddings (except those
+risen with yeast), should be baked immediately after the ingredients
+are mixed. Thick yellow earthenware dishes are better than tin for
+baking puddings, on several accounts. One is that the pudding, to be
+good, must be baked principally from the bottom, and tin burns more
+easily than earthenware. Another reason is, that the acids employed in
+some puddings corrode and discolor tin. Garnish the pudding with
+sifted white sugar, and with candied or preserved orange or lemon
+peel.
+
+In boiling a pudding, cold water should never be added. Keep a kettle
+of hot water to replenish the water in the pot as it boils away. As
+soon as the pudding is done, remove it from the boiling water. A
+decrease in heat whilst cooking, makes boiled pudding sodden, and
+makes baked pudding fall. The best sauce for a boiled pudding is cold
+sauce made of the frothed whites of eggs, butter, sugar, nutmeg, and a
+little French brandy, while for a baked pudding, a rich, boiled wine
+sauce is best.
+
+
+PLUM PUDDING.
+
+     3 dozen eggs.
+     3 pounds baker's bread, stale, and grated fine.
+     3 pounds suet.
+     3 pounds brown sugar.
+     1 pound sliced citron.
+     3 pounds currants.
+     4 pounds seeded raisins.
+     ½ ounce nutmeg, and the same of mace, cloves, and cinnamon.
+     Half pint wine.
+     Half pint French cooking brandy.
+
+Mix and divide into six parts. Tie each part in a twilled cotton
+cloth, put them in boiling water, and let them boil four hours. Then
+hang them in the air to dry a day or two. Keep them in a cool, dry
+place.
+
+When you wish to use one, it must be boiled an hour before dinner.
+Serve with rich sauce. It will keep six months or a year.--_Mrs. T. M.
+C._
+
+
+_Plum Pudding._
+
+     10 eggs.
+     1 pound chopped suet.
+     1 pound seeded raisins.
+     1 pound currants.
+     1 pound stale bread crumbs.
+     ½ pound citron.
+     1 nutmeg.
+     1 wine-glassful wine.
+     1 wine-glassful brandy.
+     ½ pound brown sugar.
+
+Beat the eggs light, add the sugar and spices, stir in the suet and
+bread crumbs, add the fruit by degrees, then the wine and brandy. Pour
+into a well-floured bag, leaving a third as much room as the mixture
+occupies, for swelling. Put into a pot of boiling water and boil four
+hours. Dip the bag into cold water when ready to turn out the pudding,
+to prevent it from sticking.--_Mrs. E. B._
+
+
+_Plum Pudding._
+
+At sunrise, sift a quart of the best flour; rub into it an Irish
+potato mashed, free from lumps. Put in it a teaspoonful of salt, and a
+half teacup of yeast. Add six eggs, beaten separately, and enough
+water to make a soft dough. Knead half an hour without intermission.
+In winter, set it in a warm place, in summer set it in a cool place to
+rise. If dinner is wanted at two o'clock, knead into this at one
+o'clock, half pound of butter, two pounds of stoned raisins, cut up,
+and a grated nutmeg. Work very little, just enough to mix. Wet a thick
+cloth, flour it and tie it loosely that the pudding may have room to
+rise. Put it in a kettle of milk-warm water, heating slowly until it
+boils. Boil one hour. Serve with wine sauce.--_Mrs. S. T._
+
+
+RICH PLUM PUDDING.
+
+Nine eggs beaten to a froth.
+
+Add flour sufficient to make a thick batter, free from lumps. Then add
+one pint of new milk and beat well. Afterwards add the following
+ingredients, in small quantities at a time, keeping it well stirred.
+
+Two pounds stoned raisins, two pounds currants, well washed, picked,
+and dried. One-quarter pound bitter almonds, blanched and divided;
+three-quarters pound brown sugar; three-quarters pound beef suet,
+chopped fine; one nutmeg, grated fine; one teaspoonful of ground
+allspice, the same of mace and cinnamon.
+
+This pudding should be mixed several days before cooking, then well
+beaten, and more milk should be added, if required. Make this into two
+puddings, put in cotton bags and boil four hours. By changing the
+bags, and hanging in a cool, dry place, they will keep six months and
+be the better for it. Steam and serve with sauce made as follows:
+
+One cup of sugar, one of butter. Beat well together. Break an egg in
+and mix well. Add a tablespoonful of wine or brandy, and serve
+immediately.--_Mrs. F._
+
+
+ENGLISH PLUM PUDDING.
+
+     1 pound of stale bread grated.
+     1 pound currants.
+     1 pound sugar.
+     1 pound of suet chopped as fine as flour.
+     ¼ of a pound of raisins, and the same of citron.
+
+When ready to boil, wet the above with ten eggs, well beaten, two
+wine-glasses of wine and the same of brandy. Grate the rinds of two
+lemons, pare and chop them and beat all well together. Then dip a
+strong cloth in boiling water and wring it dry. Lay it on a waiter,
+greasing well with butter. Put it in a large bowl and pour the pudding
+in, putting two sticks in the cloth across each other, and tying below
+the sticks. Have the water boiling and throw in the pudding as soon as
+tied. Put a plate at the bottom of the pot and boil four hours.--_Mrs.
+Dr. S._
+
+
+CHRISTMAS PLUM PUDDING.
+
+     Half a loaf of bread (grated).
+     1 pound currants.
+     2 pounds stoned raisins.
+     1 pound chopped suet.
+     6 eggs, and 2 pieces of citron cut up.
+
+Beat the yolks of the eggs with two cups of flour and some milk, then
+stir in the other ingredients, adding a little salt and ginger. If too
+stiff, add more milk. The water must be boiling when the pudding is
+put in. It will take two hours to cook.--_Mrs. M. E. J. B._
+
+
+PLUM PUDDING.
+
+     8 eggs (the yolks and whites beaten very light).
+     1 pint of suet chopped fine.
+     1 pint of sweet milk.
+     1½ pint stoned raisins, rubbed in flour.
+     1 quart of bread crumbs rubbed till very fine.
+     Half pint citron sliced thin.
+     1 teacup of light brown sugar.
+
+Grease and flour your mould, pour your pudding in, boil two hours, and
+eat with rich boiled sauce, made of sugar, butter, wine, and
+nutmeg.--_Mrs. B. C. C._
+
+
+_Recipe for a simpler Plum Pudding._
+
+     3 cupfuls flour.
+     1 cupful raisins.
+     1 cupful brown sugar.
+     1 cupful buttermilk.
+     ½ cup molasses.
+     1 cup of suet, or half a cup of butter.
+     2 eggs.
+     1 teaspoonful soda.
+
+Boil and eat with sauce.--_Mrs. E. B._
+
+
+ECONOMICAL PLUM PUDDING.
+
+     4 cupfuls flour.
+     1½ cup of suet.
+     1 cupful milk.
+     2 cupfuls raisins.
+     1 cupful molasses.
+     2 eggs, and 1 teaspoonful of soda.
+
+Boil four hours.--_Mrs. L._
+
+
+_Another Recipe for the Same._
+
+One bowl of raisins, one of currants; one of bread crumbs; one bowl of
+eggs; one of brown sugar; one of suet; citron at pleasure. Boil four
+hours.--_Mrs. L._
+
+
+ORIGINAL PUDDING.
+
+Reserve a portion of light dough intended for breakfast. Set it in a
+cool place, and four hours before dinner, roll thin, without kneading.
+Sprinkle thickly over it, first, a layer of sliced citron, then a
+layer of seeded raisins. Roll up and lay on a buttered bread-pan till
+very light. Then either boil in a cloth, prepared by wetting first and
+then flouring (the pudding being allowed room for rising in this
+cloth), or set the pan in the stove and bake. In the latter case,
+after it becomes a light brown, it must be covered with a buttered
+paper.
+
+Dough for French rolls or muffin bread is especially adapted to this
+kind of pudding.--_Mrs. S. T._
+
+
+STEAMED PUDDING.
+
+     ½ pound of seeded raisins.
+     4 eggs.
+     2 cupfuls of sugar.
+     3 cupfuls of flour.
+     1 cupful of sour cream.
+     1 teaspoonful of soda.
+     2 teaspoonfuls of cream tartar.
+
+Let it steam two hours. Have the water boiling fast, and don't open
+till it has boiled two hours.--_Mrs. Dr. J._
+
+
+BOILED PUDDING.
+
+One pound of flour, twelve ounces of butter, eight ounces of sugar,
+twelve ounces of fruit (either dried cherries or two kinds of
+preserves). A little mace and wine.
+
+Boil like a plum pudding.
+
+
+SAUCE FOR THE SAME.
+
+One pint of cream, large spoonful of butter, one glass of wine. Season
+to the taste. Let it cook, but not come to a boil.--_Mrs. A. F._
+
+
+_Another Sauce._
+
+Cream half a pound of butter; work into it six tablespoonfuls of
+sugar; beat in one egg, add a wine-glass of wine or brandy, and half a
+grated nutmeg. Set it on the fire, and as soon as it boils, serve it
+for the table.--_Mrs. F._
+
+
+AMHERST PUDDING.
+
+     3 cupfuls of flour.
+     1 cupful of suet.
+     1 cupful of milk.
+     1 cupful of molasses.
+     2 cupfuls of raisins.
+     1 teaspoonful of salt.
+     1 teaspoonful of cloves and the same of cinnamon.
+     ½ teaspoonful of soda, dissolved in milk.
+
+To be boiled three hours in a coarse bag, and eaten with wine
+sauce.--_Mrs. W._
+
+
+BOILED PUDDING OF ACID FRUIT.
+
+     1 quart of flour (or the weight in stale bread).
+     2 eggs.
+     1 pint of milk.
+     1 teaspoonful of salt.
+     ½ pound of dried fruit.
+
+If apples are used, plump them out by pouring boiling water on them,
+and let them cool before using them. Season with mace and nutmeg, and
+eat with sauce.--_Mrs. T._
+
+
+CHERRY PUDDING.
+
+     3 cupfuls of flour.
+     2 cupfuls of fruit.
+     1 cupful of molasses.
+     1 cupful of milk.
+     2 teaspoonfuls of cream tartar.
+     1 teaspoonful of soda, put in the flour.
+     1 cupful of suet.
+
+Mix well, put in a buttered mould, and boil three hours and a
+half--_Miss E. T._
+
+
+TROY PUDDING.
+
+     1 cupful of milk.
+     1 cupful of molasses.
+     ½ cupful of currants.
+     ½ cupful of butter.
+     1 teaspoonful of baking soda, dissolved in the milk.
+     1 teaspoonful of ginger.
+     1 teaspoonful of ground cloves.
+
+Enough flour to make it as stiff as soft gingerbread. Put it in a
+mould, and steam four hours. If no steamer is at hand, tie the mould
+in a cloth and boil four hours.
+
+Sauce: One egg (frothed), one cupful of powdered sugar, one cupful of
+cream or milk, boiled with a small piece of butter. Add wine, if you
+like.--_Mrs. W. C. R._
+
+
+SWEET POTATO ROLL.
+
+Prepare pastry as for cherry roll. Spread it out, and cover it with
+layers of boiled sweet potatoes, thoroughly mashed. Pour over it
+melted butter and sugar, highly flavored with lemon. Roll it up, boil
+in a bag, and serve with butter and sugar sauce.--_Mrs. Dr. J. F. G._
+
+
+BOILED SWEETMEAT PUDDING.
+
+Twelve ounces flour and eight ounces butter rolled in a square sheet
+of paste. Spread over the whole sweetmeats (or stewed fruit, if more
+convenient). Roll closely and boil in a cloth. Pour sauce over
+it.--_Mrs. T._
+
+
+BOILED BREAD PUDDING.
+
+Pour one quart milk over a loaf of grated stale bread. Let it stand
+till near dinner time. Then beat six eggs very light and add them to
+the bread and milk, together with a little flour, to make the whole
+stick. Flour the bag and boil. Eat with sauce.--_Mrs. J. A. B._
+
+
+_Boiled Bread Pudding._ (_Economical._)
+
+Soak one pound stale bread in enough milk to make a pudding. When
+soft, beat it up with two eggs and three tablespoonfuls flour. Pour in
+a large lump of butter, melted. Put in any sort of fruit you like, and
+then boil.--_Miss E. T._
+
+
+BOILED PUDDING.
+
+One quart milk, four eggs, lard size of turkey's egg. Flour enough to
+make a batter for a teacup of fruit.
+
+Boil and eat with sauce.--_Mrs. R._
+
+
+PASTE FOR BOILED DUMPLINGS.
+
+One quart flour, three good-sized Irish potatoes (boiled and mashed).
+One tablespoonful butter, and the same of lard. One teaspoonful soda,
+and two teaspoonfuls cream of tartar.--_Mrs. E. W._
+
+
+APPLE DUMPLINGS.
+
+Three pints of flour, one and one-half pint of milk, one large
+tablespoonful of butter, one egg. As many apples (chopped fine) as the
+batter will take. Boil two hours in a well-floured cloth.
+
+The water should be boiling when the dumplings are dropped in, and it
+should be kept boiling all the while, else they will be heavy. Eat
+with sauce.--_Mrs. G. N._
+
+
+BOILED MOLASSES PUDDING.
+
+     1 cupful molasses.
+     1 cupful sweet milk.
+     4 cupfuls sifted flour.
+     1 cupful stoned raisins.
+     ½ cupful butter.
+     1 teaspoonful soda.
+     1 teaspoonful salt.
+
+Boil or steam in a pudding mould. Eat with wine sauce.--_Mrs. McG._
+
+
+SUET PUDDING.
+
+     1 quart flour.
+     2 teacups suet, chopped fine.
+     1 teaspoonful salt.
+
+Mix the suet with two-thirds of the flour, reserving the rest of the
+flour to roll the dough in. Put in a cloth and boil one hour.--_Mrs.
+B._
+
+
+_Suet Pudding._
+
+     1 pint milk.
+     3 eggs, well beaten.
+     ½ pound finely chopped suet.
+     1 teaspoonful powdered ginger.
+     1 teaspoonful salt.
+
+Add flour gradually, till you have made it into a thick batter. Boil
+two or three hours, and serve with hot sauce.--_Mrs. P. W._
+
+
+SUET DUMPLINGS.
+
+Rub into one quart flour, one-half pound beef suet, free of skin, and
+chopped very fine. Add a little salt, one teaspoonful of soda
+dissolved in buttermilk, one pound fruit, either apples, dried
+cherries, or dried peaches cut very fine, and sufficient water to make
+it into dough. Make it into dumplings half an inch thick, boil two or
+three hours, and eat with a sauce made of butter, sugar, and
+wine.--_Mrs. G. S._
+
+
+EVE'S PUDDING.
+
+     ½ pound finely grated bread crumbs.
+     ½ pound finely chopped apples.
+     4 eggs.
+     6 ounces sugar.
+     2 ounces citron, and lemon peel.
+     ½ pound finely chopped suet.
+     ½ pound currants.
+     A little nutmeg.
+
+Butter the mould well, and boil three hours.--_Mrs. H. T. S._
+
+
+FRUIT PUDDING.
+
+     4 eggs.
+     1 pint milk.
+     4 tablespoonfuls flour.
+     1 tablespoonful butter.
+
+Apples or peaches cut in thin slices, and dropped in the batter. Serve
+with sauce.--_Mrs. Dr. S._
+
+
+BAKED PEACH DUMPLINGS.
+
+Make up one quart of flour as for soda biscuit. Roll like pastry,
+putting on bits of lard or butter several times. Make out the dough
+like biscuit, roll thin and on each piece put two or three pieces of
+canned peaches. (Peach preserves or marmalade would answer also.) Add
+a teaspoonful of butter, and (if you use canned peaches) a
+tablespoonful of sugar to each dumpling. Draw the edges firmly
+together and place them in a deep, large baking-dish. Put sugar and
+butter between, and pour, over all, the syrup from the can. (Use a
+three-pound can for this quantity of flour.) Bake quickly and serve
+with or without sauce. A good substitute for the old-fashioned "pot
+peach pie." Baked apple dumplings may be made in the same way.--_Mrs.
+S. T._
+
+
+CURRANT PUDDING.
+
+     1 pound currants.
+     1 teaspoonful soda.
+     1 teaspoonful salt.
+
+Nutmeg to suit the taste. Citron will improve the flavor. Eat with
+wine sauce.--_Mrs. Dr. E._
+
+
+RASPBERRY PUDDING.
+
+One pint flour, six eggs, yolks and whites beaten separately. Mix the
+eggs with a pint of milk and one cupful of butter. Into this stir the
+flour. Make the berries very sweet. Mash them and stir them into the
+batter. Bake in a dish and serve with sauce.--_Mrs. C. C._
+
+
+CHERRY PUDDING.
+
+     10 eggs.
+     1 cupful melted butter.
+     1 quart milk, make in a thick batter.
+     1 pound dried cherries (stoned).--_Mrs. Dr. E._
+
+
+APPLE PUDDING.
+
+     1 pound apples stewed very dry.
+     1 pound sugar.
+     ½ pound butter.
+     Yolks of 7 eggs.
+     Rind and juice two lemons.
+
+Bake in a paste.--_Mrs. Dr. E._
+
+
+_Delicious Apple Pudding._
+
+Three eggs, one cupful sugar, one cupful melted butter, one cupful
+sweet milk, one and one-third cupful of apples, one teaspoonful
+essence of lemon; baked in pastry. This quantity will make two
+plates.--_Mrs. M. M. D._
+
+
+_Apple Pudding._
+
+Boil and strain twelve apples as for sauce. Stir in one-quarter pound
+butter, and the same of sugar. When cold, add four eggs, well beaten.
+Pour into a baking-dish thickly strewn with crumbs, and strew crumbs
+on the top. When done, grate white sugar on top.--_Mrs. M._
+
+
+_Apple Pudding._
+
+     1 quart chopped apples.
+     1 pint flour.
+     1 pint new milk.
+     3 eggs.
+
+Bake quickly after mixing, and eat with sauce.--_Miss E. T._
+
+
+_Dried Apple Pudding._
+
+Wash ten ounces of apples well in warm water. Boil them in a quart of
+water. When soft, add ten ounces of sugar, eight ounces of butter, the
+juice and grated rind of two lemons. When cold and ready to bake, add
+five beaten eggs. Bake with or without pastry. Ten ounces of apples
+will make a common sized pudding.--_Mrs. R._
+
+
+BAKED APPLE ROLL.
+
+Make a paste, roll out thin. Spread over it apples cut in thin slices.
+Sprinkle nice sugar, and put bits of butter all over this. Roll it up,
+place it in a baking-pan. Pour in water and put sugar and butter
+around it, grating over all a nutmeg. Any other kind of fruit can be
+made into the same kind of roll.--_Mrs. S. T._
+
+
+APPLE MÉRINGUE, _with custard_.
+
+     1 quart apple-sauce.
+     Juice of a lemon.
+     Whites of 4 eggs.
+     1 large cup of sugar.
+
+Strain apple-sauce through a colander. Put it in the dish in which it
+is to be served. Beat the whites to a stiff froth, adding a little
+sugar. Cover the apples with the frosting. Set in the oven to brown,
+and eat with whipped cream or soft custard.--_Mrs. G. W. P._
+
+
+_Apple Méringue._
+
+Stew the apples until well done and smooth. Sweeten to the taste; add
+the rind of a grated lemon. Beat the whites of five eggs to a stiff
+froth; add to them a teacup powdered sugar, a little rose water, juice
+of a lemon, or any seasoning preferred. Put the fruit in a flat dish,
+and put the egg on with a spoon. Brown a few minutes. Add a little
+butter to the apples while hot.--_Mrs. C. McG._
+
+
+APPLE CUSTARD PUDDING.
+
+Stew six sour apples in half a cup of water. Rub through a sieve and
+sweeten. Make a custard of three pints milk, six eggs, four
+tablespoonfuls sugar. Put the apples in a pudding-dish, pour the
+custard over them, and bake slowly half an hour.--_Mrs. M. B. B._
+
+
+APPLE CHARLOTTE.
+
+Equal quantities stewed apples and bread crumbs, one spoonful butter,
+three eggs beaten up and stirred in at the last, just before baking.
+Spoonful wine, cinnamon, nutmeg, lemon peel, and plenty of brown
+sugar. Stir together, and bake quite a long time.--_Mrs. I. H._
+
+
+APPLE CUSTARD.
+
+     1½ pint stewed apples.
+     ½ pound sugar.
+
+Set them away till cold.
+
+Beat six eggs very light, and stir in gradually a quart sweet milk.
+Mix all together, pour in a deep dish, and bake twenty minutes.--_Mrs.
+F._
+
+
+CITRON PUDDING.
+
+     Yolks of 8 eggs.
+     ¾ pound sugar.
+     ¼ pound butter (melted).
+
+Two tablespoonfuls of cracker soaked in a teacup of new milk, and made
+into a paste with a spoon. A glass of wine, a little nutmeg, all well
+beaten together and poured over sliced citron, laid on a rich paste.
+After baking it, pour over it the whites beaten to a stiff froth,
+sweetened with four tablespoonfuls of powdered sugar, and flavored to
+the taste. Put it in the stove again, and bake a light brown.--_Mrs.
+S. T._
+
+
+_Citron Pudding._
+
+     Yolks of 12 eggs.
+     ½ pound butter.
+     1 pound sugar.
+
+Stir in the butter while warming the eggs. Cut the citron in pieces
+and drop in the mixture. Have a rich paste, and bake in a quick
+oven.--_Mrs. H._
+
+
+ORANGE PUDDING.
+
+Peel and cut five good oranges into thin slices, taking out the seed.
+Pour over them a coffee-cup of white sugar. Let a pint of milk get
+boiling hot by setting it in some boiling water. Add yolks of three
+eggs well beaten, one tablespoonful corn starch, made smooth with a
+little milk. Stir all the time, and as soon as thickened pour over the
+fruit. Beat the whites to a stiff froth, adding a tablespoonful of
+sugar, spread over the top. Set it in the oven a few minutes to
+harden. Serve either hot or cold.--_Mrs. E. P. G._
+
+
+_Orange Pudding._
+
+     Yolks of 16 eggs.
+     1 pound powdered sugar.
+     1 pound butter, creamed.
+
+The rinds of two oranges, grated, and the juice of one lemon.--_Mrs.
+Dr. T. W._
+
+
+_Orange Pudding._
+
+Take skin of a large orange, boil it soft, pound it, and add the juice
+of one orange, with the juice of a lemon, ten eggs, one pound butter,
+one pound sugar; beat to a cream; add glass of wine, brandy, and rose
+water.--_Mrs. J. T. G._
+
+
+_Orange Pudding._
+
+Pare two oranges, beat very fine, and add half a pound of sugar, and
+half a pound of butter, washed. Beat the yolks of sixteen eggs, and
+add to them the other ingredients, well mixed and beaten together.
+Bake in a puff-paste. For eight or ten persons.--_Mrs. F._
+
+
+_Orange Pudding._
+
+Put two oranges and two lemons into five quarts of water. Boil them
+till the rinds are tender, then take them out, slice them thin, and
+take out the seed. Put a pound of sugar into a pint of water. When it
+boils, slice into it twelve pippins, sliced and cored. Lay in the
+lemons and oranges; stew them tender. Cover the dish with puff-paste.
+Put in the fruit carefully, in alternate layers. Pour over the syrup,
+put some slips of paste across it, and bake it.--_Mrs. E._
+
+
+LEMON PUDDING.
+
+     ½ pound sugar.
+     ¼ pound butter, well creamed.
+     Yolks of 8 eggs.
+
+Pour this mixture into a rich crust of pastry, after adding the grated
+rind of two lemons. Then partially bake it. Beat the whites very
+stiff, and add a spoonful of sugar for each egg. Then add the juice of
+two lemons, pour this méringue over the pudding and brown it
+quickly.--_Mrs. I. D._
+
+
+_Lemon Pudding._
+
+     ½ pound butter.
+     ¾ pound sugar.
+     6 eggs.
+     ½ pint milk.
+     3 lemons, juice and rind.--_Miss E. W._
+
+
+_Lemon Pudding._
+
+     6 eggs.
+     ¾ pound sugar.
+     ¼ pound butter.
+     Juice of two lemons.
+
+Pour on the butter boiling hot.--_Mrs. E. B._
+
+
+_Lemon Pudding._
+
+     6 eggs.
+     7 tablespoonfuls sugar.
+     1 tablespoonful flour.
+     1 tablespoonful butter.
+     1 pint of buttermilk.
+
+Season with extract of lemon, beat well and bake in a crust.--_Mrs. A.
+C._
+
+
+LEMON MÉRINGUE.
+
+     One pint of bread crumbs soaked in a quart of new milk.
+     1 cup of sugar.
+     Yolks of 4 eggs.
+     Grated rind of 1 lemon.
+
+Beat these ingredients light and bake as custard. Then spread on fruit
+jelly or stewed apples (fresh). Froth the whites with four
+tablespoonfuls of sugar and juice of the lemon. Spread over the top
+and brown.--_Mrs. Col. S._
+
+
+_Lemon Méringue._
+
+     The rind of two small lemons and the juice of one.
+     2 cupfuls sugar.
+     ½ cup butter.
+     ½ cup cream (or sweet milk).
+     6 eggs, beaten separately.
+
+Leave out the whites of two eggs, which must be mixed with sugar and
+put on top of the pudding just before it is done. Bake in a rich
+paste.--_Mrs. H._
+
+
+ALMOND PUDDING.
+
+Blanch a pound of almonds, pound them with rose water to prevent their
+oiling; mix with them four crackers, pounded, six eggs, a pint of milk
+or cream, a pound of sugar, half a pound of butter, four
+tablespoonfuls of wine. Bake on a crust.--_Mrs. Dr. T. W._
+
+
+COCOANUT PUDDING.
+
+     Two grated cocoanuts.
+     1 pound sugar.
+     ¼ pound butter.
+     8 eggs, leaving out 4 whites.
+
+Beat the eggs separately and to the yolks add the butter, sugar,
+cocoanut, and whites. Add a little wine or brandy, if you like. Bake
+in tins lined with pastry.--_Mrs. D. R._
+
+
+_Cocoanut Pudding._
+
+One-half pound butter, one-half pound sugar, a whole cocoanut grated,
+five eggs beaten to a froth, leaving out two whites. Bake in plates
+with pastry underneath. The oven must not be too hot.--_Mrs. I. H._
+
+
+_Cocoanut Pudding._
+
+Stir together,
+
+     ½ pound butter.
+     ½ pound sugar.
+     A glass of wine.
+     6 eggs (beaten light).
+
+When all these ingredients have been stirred together till light, add
+a pound of grated cocoanut, mixed with a little stale cake.--_Mrs. E.
+T._
+
+
+_Cocoanut Pudding._
+
+     1 pound sugar.
+     ¼ pound butter,
+     ¾ pound grated cocoanut.
+     ½ pint cream.
+     7 whole eggs, or 9 whites and 2 yolks.
+     1 lemon.
+     Half a nutmeg.
+
+Stir butter and sugar as for cake. Beat eggs well. Bake some
+time.--_Mrs. E. G._
+
+
+_Cocoanut Pudding._
+
+One grated cocoanut, one pound of sugar, one quarter of a pound of
+melted butter, and six eggs.--_Mrs. M. S. C._
+
+
+CHOCOLATE PUDDING.
+
+Scrape fine three ounces of chocolate. Add to it a teaspoonful of
+powdered nutmeg and one of cinnamon. Put it in a saucepan, and pour
+over it a quart of rich milk, stirring it well. Cover it and let it
+come to a boil. Then remove the lid, stir up the chocolate from the
+bottom and press out the lumps. When dissolved and smooth, put it on
+the fire again. Next stir in, gradually and while it is boiling hot,
+half a pound white sugar. Set it away to cool. Beat six or eight eggs
+very light. Pour into the pan of chocolate when quite cold. Stir the
+whole very hard. Put it in an oven and bake well. It will bake best by
+being put in a pan of boiling water. Eat cold.--_Mrs. J. B. F., Jr._
+
+
+_Chocolate Pudding._
+
+     1 quart milk.
+     3 eggs.
+     Sugar to taste.
+     2 tablespoonfuls corn-starch, dissolved in milk.
+     4 tablespoonfuls chocolate.
+
+Set the milk on the fire, and just before it boils put in the eggs,
+sugar, and corn-starch. Let it boil about a minute, then take it off
+the fire and add the chocolate.
+
+
+CHOCOLATE MÉRINGUE.
+
+One quart milk and yolks of four eggs, made into custard. Three
+tablespoonfuls powdered chocolate, put into a cup of warm water. One
+tablespoonful of corn-starch. Sweeten to your taste and let all boil
+together. Then put it in a baking-dish, and when done, cover with a
+méringue of the whites of eggs and white sugar. Put in the oven again
+to brown, a few minutes.--_Mrs. B._
+
+
+CAROMEL PUDDING.
+
+Cream together one cupful of butter, and one of sugar. Add five eggs
+(yolks and whites beaten separately) and one cupful of preserved
+damsons, removing the seed. Beat all together very light and season
+with a teaspoonful vanilla. Bake on pastry.--_Mrs. A. D._
+
+
+QUEEN OF PUDDINGS.
+
+Take slices of sponge cake and spread with preserves or jelly. Place
+them in a deep dish. Make a custard with one quart of milk and yolks
+of four eggs. Sweeten and season to the taste and pour over the cake.
+Beat the whites stiff, adding five or six spoonfuls of sugar and
+seasoning with lemon. Spread this over the top of the pudding and bake
+a very light brown.--_Mrs. M. D._
+
+
+_Queen of Puddings._
+
+     1 pint bread crumbs.
+     1 quart milk.
+     1½ cupful of sugar.
+     Yolks of 4 eggs, well beaten.
+     1 teacup of butter, well creamed.
+     Grated rind of one lemon.
+
+Bake until done, but not watery. Whip the whites of the four eggs
+(above mentioned) very stiff and beat into a teacup of sugar, into
+which has been strained the juice of the lemon aforesaid. Spread over
+the top of the pudding, after it has slightly cooked, a layer of jelly
+or sweetmeats. Then pour over it the dressing of eggs, sugar, and
+lemon, and set it in the oven to brown.--_Mrs. B. J. B._
+
+
+_Queen of Puddings._
+
+     1½ cupful white sugar.
+     2 cupfuls fine dry bread crumbs.
+     Yolks of 5 eggs.
+     1 tablespoonful of butter, flavored to taste.
+     1 quart fresh, rich milk.
+     ½ cup jelly or jam.
+
+Rub the butter into a cupful of the sugar, and cream these together,
+with the yolks beaten very light. The bread crumbs soaked in the milk
+come next, then the seasoning. Bake this in a large butter dish, but
+two-thirds full, till the custard is "set." Spread over the top of
+this a layer of jam or jelly and cover this with a méringue made of
+the whipped whites and the half cupful of sugar. Bake till the
+méringue begins to color.--_Mrs. D. C. K._
+
+
+_Queen of Puddings._
+
+Saturate the crumbs of a loaf of bread with a quart of rich milk. Add
+to this the yolks of six eggs, two tablespoonfuls of butter,
+three-quarters pound of sugar. Beat well together, season to taste,
+and when well stirred, put it on to bake. When nearly done, spread
+over it a layer of fruit jam or jelly and whites of the eggs well
+beaten. Sift sugar on top and bake.--_Mrs. J. V. G._
+
+
+_Méringue Pudding or Queen of Puddings._
+
+Fill a baking dish within one and a half inch of the top with slices
+of sponge cake, buttered slightly on both sides, scattering between
+the slices, seeded raisins (about half a pound). Over this pour a
+custard made of a quart of milk, the yolks of eight eggs, sweetened to
+the taste.
+
+As soon as it has baked a light brown, make an icing of the eight
+whites and put it on top. Set again in the oven to brown a little. Eat
+with sauce of butter and sugar.--_Mrs. R. P._
+
+
+TAPIOCA PUDDING.
+
+     4 tablespoonfuls of tapioca.
+     1 quart of milk.
+     The yolks of 4 eggs.
+     Whites of 2 eggs.
+     1 tablespoonful of sugar.
+
+Soak the tapioca over night or several hours in a little water, boil
+the milk and turn over the tapioca and when it is blood-warm, add the
+sugar and the eggs well beaten, flavor the pudding with lemon or rose
+water. Bake it about an hour. After it has cooled a little add the two
+remaining whites of the eggs and one-half pound of white sugar beaten
+together for frosting. This serves as sauce for the pudding.--_Mrs. A.
+B._
+
+
+_Tapioca Pudding._
+
+Wash a teacup of tapioca in warm water and let it stand half an hour.
+Then stir in a custard made of a quart of milk, four eggs, a small
+piece of butter, and sugar to taste. Bake about an hour and a quarter.
+Stir two separate times from the bottom, whilst baking.--_Mrs. Dr. S._
+
+
+_Tapioca Pudding with Apples._
+
+Soak a cupful of tapioca in three cupfuls of water, four or five
+hours, where it will be warm, but not cook. Peel and core six apples
+and stew till tender. Put them in a pudding-dish, filling the holes
+(from which the cores were extracted) with sugar and nutmeg or grated
+lemon peel. Then pour over them the soaked tapioca, slightly sweetened
+and bake three-quarters of an hour. To be eaten cold with sugar and
+cream.--_Mrs. E. W._
+
+
+SNOW PUDDING.
+
+Let a box of gelatine stand one hour in a pint of cold water. Then add
+two pints of boiling water, four cupfuls of crushed sugar, the juice
+of four lemons and the rind of the same, pared thin. (The latter must,
+however, be taken out when the pudding begins to congeal.)
+
+Beat the whites of six eggs to a stiff froth, adding two
+tablespoonfuls of sugar. Then beat all together till it becomes a
+stiff froth.
+
+Make the six yolks into a custard flavored with vanilla or nutmeg and
+pour over the pudding after it has been turned out of the
+mould.--_Mrs. B. J. B._
+
+
+_Snow Pudding._
+
+Dissolve one-half box gelatine in one pint hot water. Let it stand
+long enough to cool a little but not to congeal. Then add the whites
+of three eggs, juice of two lemons and sugar to taste. Beat all to a
+stiff froth and pour into moulds. Serve with a custard made of the
+yolks of the eggs and a pint of milk seasoned with vanilla.--_Mrs. Dr.
+P. C._
+
+
+_Snow Pudding._
+
+Soak a half box of gelatine in a half pint of cold water, all night.
+In the morning, add the grated rind of two lemons and the juice of
+one, three cupfuls of white sugar and a half pint of boiling water.
+Strain into a deep vessel and add the unbeaten whites of three eggs.
+Beat constantly for three-quarters of an hour, then set it in a cool
+place. With the yolks of the eggs, make a pint of custard flavored
+with vanilla or rose-water, to put around the pudding, when
+congealed.--_Mrs. A. B._
+
+
+CAKE PUDDING.
+
+Take a moderate sized baking-dish, around which lay small sponge
+cakes, split and buttered on both sides. Spread them with marmalade or
+preserves on the inside. Put in the centre of the dish pieces of cake
+buttered and spread with preserves on both sides. Leave room for a
+custard, to be made, seasoned and poured over the pudding before
+baking. Eat hot with hot sauce.--_Mrs. V. R. I._
+
+
+PRESERVE PUDDING.
+
+     1 cupful preserves.
+     1 cupful sugar.
+     Nearly a cupful butter.
+     5 eggs.
+
+Bake in pastry.--_Mrs. E. B._
+
+
+JELLY ROLL.
+
+     3 eggs.
+     1 cupful sugar.
+     1 cupful flour.
+     1 teaspoonful cream of tartar.
+     ½ teaspoonful soda, dissolved in milk.
+
+Bake in pie-pans, spread with acid jelly, roll up in a compact
+form.--_Mrs. R._
+
+
+SWEETMEAT PUDDING.
+
+     Yolks of 10 eggs.
+     Whites of 2.
+     1 pound of sugar.
+
+Half a pound of butter, beaten with the sugar, and poured over pastry,
+on which is placed a layer of sweetmeats and a layer of some other
+preserves. Any two kinds of preserves may be used.--_Mrs. ----._
+
+
+_Sweetmeat Pudding._
+
+     ½ pound of sugar.
+     ½ pound of butter.
+     Juice and rind of one lemon.
+     8 eggs.
+
+Mix the eggs, well beaten, with the sugar. Melt the butter and pour
+into the mixture. Line a dish with rich pastry, on which lay
+sweetmeats, damson, or peach preserves, or any other kind that may be
+convenient. On this, place one layer of the mixture above mentioned,
+then another of sweetmeats. Put a layer of the mixture on top, and
+bake.
+
+
+CHEESE-CAKE PUDDING.
+
+Yolks of eight fresh eggs, three-quarters of a pound of good brown
+sugar, and the same of butter, well creamed together.
+
+Beat the eggs light, mix all the ingredients well; season with nutmeg
+or extract of lemon; add a tablespoonful of good brandy or rum. Bake
+in a pastry, in small tins or plates.--_Mrs. Dr. P. C._
+
+
+TRANSPARENT PUDDING.
+
+     8 eggs, beaten very light.
+     ½ pound of sugar.
+     ½ pound of butter.
+     Nutmeg, mace, or any spice for flavoring.
+
+Put it on the fire in a tin pan, stirring constantly till it begins
+to thicken. When cool, pour it over a rich paste, and bake over a
+moderate fire. Add citron, if you like.--_Mrs. Dr. E._
+
+
+_Transparent Pudding._
+
+     ¼ pound of sugar.
+     ¼ pound of butter.
+     Dessertspoonful of rose water.
+     Stir well till light.
+
+Beat four eggs very light, and add to the other ingredients. Butter
+the baking-dish, line with stale cake, sliced thin, which you may
+cover with sweetmeats of any kind. Pour the mixture on, and bake for
+nearly an hour.--_Mrs. I. H._
+
+
+_Transparent Pudding._
+
+     Yolks of 10 eggs; whites of 2.
+     1 pound of sugar,
+     ½ pound of butter.
+     Season with nutmeg.
+
+Make pastry, on which put a layer of citron or any other fruit. Pour
+the mixture over it and bake. Beat the remaining whites to a froth.
+Add a teacup of powdered sugar, flavor to taste, and pour over the top
+of the pudding after baking. Then put it again in the stove, a few
+minutes, to brown.--_Mrs. E._
+
+
+ARROW-ROOT PUDDING.
+
+Boil a quart of milk and make it into a thick batter with arrow-root.
+Add the yolks of six eggs, half a pound of sugar, one-quarter of a
+pound of butter, half a nutmeg, and a little grated lemon peel. Bake
+it nicely in a pastry. When done, stick slips of citron all over the
+top, and pour over it the whites of the six eggs, beaten stiff,
+sweetened with three or four tablespoonfuls of sugar, and flavored to
+the taste.--_Mrs. S. T._
+
+
+SAGO PUDDING.
+
+Boil one cupful of sago in a quart of water. Pare apples, put them in
+a dish and stew a little. Pour the sago over them, and bake thirty
+minutes. Sweeten and flavor to the taste.--_Mrs. A. B._
+
+
+_Sago Pudding._
+
+Boil one pint and a half of new milk with four spoonfuls of sago,
+nicely washed and picked. Sweeten to the taste; flavor with lemon
+peel, cinnamon, and mace. Mix all, and bake slowly in a paste.--_Mrs.
+V. P. M._
+
+
+BREAD PUDDING.
+
+Slice some stale bread, omitting the crust. Butter it moderately
+thick. Butter a deep dish, and cover the bottom with slices of bread,
+over which put a layer of any kind of preserved fruit. (Acid fruits
+are best.) Cover all with a light layer of brown sugar. Make a rich
+custard, allowing four eggs to a pint of milk. Pour it over the
+pudding, and bake an hour. Grate nutmeg over it, when done.--_Mrs.
+Col. S._
+
+
+CUSTARD PUDDING.
+
+Cut thin slices of bread. Butter them, and lay them in a baking-dish.
+Mix a cold custard of three pints of milk, the yolks of eight or ten
+eggs, beaten light; sweeten to your taste; pour over the bread; bake,
+and let it stand to cool. Froth and sweeten the whites, pour them over
+the top of the pudding, and then put it in the stove a few minutes
+more to brown on top.--_Mrs. R._
+
+
+SIPPET PUDDING.
+
+Butter a baking-dish, cut slices of light bread very thin, buttering
+them before cutting. Put them in the dish, strewing over each separate
+layer, currants, citron, raisins, and sugar. When the dish is full,
+pour over it an unboiled custard of milk and eggs, sweetened to the
+taste. Saturate the bread completely with this, then pour on a glass
+of brandy and bake a light brown. This pudding is very nice made of
+stale pound or sponge cake instead of light bread.--_Mrs. M. C. C._
+
+
+MRS. SPENCE'S PUDDING. (_Original._)
+
+One pint grated bread crumbs put into one quart fresh sweet milk. Beat
+the yolks of five eggs very light. Add one teacup of sugar to them.
+Stir in the milk and crumbs and add three-quarters of a pound clipped
+raisins and one-quarter of a pound sliced citron. Season with mace.
+Bake nicely.
+
+Whip the whites of the five eggs to a stiff froth. Add one teacup
+pulverized sugar and season with extract of vanilla. Put this over the
+pudding and set in the stove again to brown it slightly. Serve hot
+with a rich sauce made of sugar and butter seasoned with nutmeg and
+Madeira wine.
+
+
+TEACUP PUDDING.
+
+     1 teacup grated bread.
+     1 teacup raisins.
+     1 teacup chopped apples.
+     1 teacup chopped suet.
+     3 eggs.
+     1 gill of cream.
+     Wine glass of brandy.
+     Spice and sugar to taste.--_Mrs. Dr. J._
+
+
+FRENCH PUDDING.
+
+Grate one pint stale bread. Pour over it one quart fresh milk, yolks
+of four eggs, rind of one lemon and part of juice, one teacup of
+sugar, piece of butter size of an egg. Mix all well, put in a
+pudding-dish and bake until it looks like custard. Then set it to
+cool, after which spread the top with jelly or preserves. Beat the
+whites of the four eggs to a stiff froth, adding the remaining juice
+of the lemon and three tablespoonfuls of sugar. Spread this on top the
+preserves, then put the pudding again in the oven and bake a light
+brown.--_Mrs. C._
+
+
+FRUIT PUDDING.
+
+     1 pint grated bread crumbs.
+     1 pound raisins.
+     ¾ pound suet chopped fine.
+     ½ pound sugar.
+     ½ pint chopped apples.
+     Yolks of three eggs, well beaten.
+
+Pour over the top the whites of the three eggs, frothed and sweetened.
+Bake an hour.--_Mrs. ----._
+
+
+PUDDING WITHOUT MILK OR EGGS.
+
+Put into a buttered baking-dish, alternate layers of grated bread, and
+finely chopped apples seasoned with brown sugar, bits of butter and
+allspice. Pour over it a pint of wine and water mixed. Let the top
+layer be bread crumbs, and bake one hour.--_Miss N._
+
+
+MARROW PUDDING.
+
+Grate a large loaf of bread and pour on the crumbs a pint of rich
+milk, boiling hot. When cold, add four eggs, a pound of beef marrow,
+sliced thin, a gill of brandy with sugar and nutmeg to your taste. Mix
+all well together and bake it. When done stick slices of citron on the
+top. You may make a boiled pudding of this, if you prefer.--_Mrs. E._
+
+
+ORIGINAL PUDDING.
+
+Crumb up four rolls. Pour over them a quart of fresh milk at the
+breakfast table. A half hour before dinner, beat up separately the
+yolks and whites of six eggs. After beating, put them together and
+stir them up. Take a piece of butter the size of a walnut, cut it in
+bits and throw it on top.
+
+_Sauce._ Throw in a bowl, a tablespoonful of flour and a large piece
+of butter. Cream it round and round. Add two teacups of sugar, one
+wine-glass of light wine, and nutmeg, and boil up.--_Miss R. S._
+
+
+CRACKER PUDDING.
+
+Put into a deep dish six or eight large soda crackers. Add a large
+lump of butter and a teacup of sugar. Grate the rind of two lemons
+and squeeze the juice over the crackers. Then pour boiling water all
+over them, and allow them to stand till they have absorbed it and
+become soft. Beat the yolks and whites of three eggs separately. Stir
+them gently into the crackers. Butter a deep dish and pour in the
+mixture, baking it a nice brown. If not sweet enough, add sugar to the
+eggs before mixing them.--_Mrs. M. C. C._
+
+
+RICE PUDDING.
+
+Boil half a pound of rice in milk, till quite tender. Then mash the
+grains well with a wooden spoon. Add three-quarters of a pound of
+sugar, and the same of melted butter, half a nutmeg, six eggs, a gill
+of wine, and some grated lemon peel. Bake it in a paste. For a change,
+it may be boiled, and eaten with butter, sugar, and wine.--_Mrs. E._
+
+
+_Rice Pudding._
+
+Sweeten three pints of sweet milk, and flavor with lemon or vanilla.
+Put in this a small cupful of raw rice, thoroughly washed. Bake, and
+serve cold.--_Mrs. H. S._
+
+
+_Rice Pudding._
+
+     3 cupfuls boiled rice.
+     6 eggs.
+     1½ cupful sugar.
+     1½ pint milk.
+     1 wine-glassful wine and brandy.
+     1 tablespoonful melted butter.
+     Flavor with nutmeg.--_Mrs. Col. S._
+
+
+_Rice Pudding._
+
+Boil a cup of rice till nearly done, then add a pint of milk.
+
+When perfectly done, mash, and, while hot, add half a pound of butter,
+one pound of sugar, six fresh eggs, beaten till light. (Beat the
+sugar with the eggs.) Season with wine or brandy, and one grated
+nutmeg. Lemon is another good seasoning for it. Put in rich puff
+paste, and bake till a light brown.--_Mrs. Dr. R. W. W._
+
+
+_Rice Pudding._
+
+Boil one cup of rice in one quart of milk. Add six eggs and a small
+tablespoonful of butter. Sweeten and flavor to the taste, and
+bake.--_Mrs. B._
+
+
+IRISH POTATO PUDDING.
+
+     1 pound mashed Irish potatoes.
+     1 pound sugar.
+     2 cupfuls butter, well creamed.
+     5 eggs.
+     1 teacup cream.
+     1 wine-glassful brandy.
+
+Stir the ingredients thoroughly together. Bake in pastry without
+tops.--_Mrs. Dr. J. F. G._
+
+
+SWEET POTATO PUDDING.
+
+     1 quart grated sweet potatoes.
+     10 eggs, well beaten.
+     3 cupfuls sugar.
+     1 cupful flour.
+     1 cupful butter.
+     1 quart milk.
+
+Bake slowly in a pan. Serve with sauce.--_Mrs. G. A. B._
+
+
+_Sweet Potato Pudding._
+
+Grate three or four large sweet potatoes and put them immediately in
+three pints of sweet milk to prevent them from turning dark. Beat six
+eggs light, add four ounces melted butter, and mix well with potatoes
+and milk. Add eight tablespoonfuls of sugar, and season with lemon or
+vanilla. Bake without a crust.--_Mrs. W. C. R._
+
+
+_Sweet Potato Pudding._
+
+Boil one and a half pounds potatoes very tender. Add half a pound
+butter, and rub both together through a sieve. Then add a small cupful
+milk, six eggs, one and a half cupful sugar. Beat all together and add
+a little salt, the juice and rind of a lemon. Then beat again, and
+prepare pastry. Bake twenty minutes. It may be baked without pastry.
+Irish potato pudding may be made by the same recipe.--_Mrs. A. C._
+
+
+CREAM PUDDING.
+
+Beat six eggs to a froth and stir into them three tablespoonfuls sugar
+and the grated rind of a lemon. Mix one pint milk, one pound flour,
+and two teaspoonfuls salt. Add eggs and sugar. Just before baking, add
+a pint of thick cream. Bake in cups or pudding dishes.--_Mrs. Col. W._
+
+
+TYLER PUDDING.
+
+     4 eggs.
+     3 cupfuls sugar.
+     1 cupful butter, washed and melted.
+     1 cupful cream, seasoned with lemon.
+
+Bake in a paste.--_Mrs. C. N._
+
+
+MOLASSES PUDDING.
+
+     1 cupful molasses.
+     ½ cupful butter and lard mixed.
+     1 cup not quite full of buttermilk.
+     3 eggs.
+     1 teaspoonful soda.
+
+Flour enough to make it as thick as cake batter. If you wish to eat it
+cold, add another cup of sugar. Bake it quickly.--_Mrs. M. S. C._
+
+
+_Molasses Pudding._
+
+     1 teacup sugar.
+     1 teacup butter.
+     2 teacups molasses.
+     2 teacups flour.
+     4 eggs.
+     1 tablespoonful ginger.
+
+1 teaspoonful soda dissolved in a few spoonfuls of buttermilk. Eat
+with sauce. Excellent.
+
+
+_Molasses Pudding._
+
+     9 eggs.
+     4 cupfuls molasses.
+     1 teacup butter.
+
+Bake in a paste.--_Mrs. P. W._
+
+
+COTTAGE PUDDING.
+
+Beat to a cream one large cupful of sugar and two and a half
+tablespoonfuls of lard and butter mixed. Stir in one well beaten egg,
+one large cup of buttermilk with soda dissolved in it. Add nutmeg to
+the taste. Take one pint of flour and rub into it, dry, two
+tablespoonfuls cream of tartar. Then add the other ingredients. Bake
+three-quarters of an hour and serve with wine sauce.--_Mrs. A. F._
+
+
+TEXAS PUDDING.
+
+     3 eggs (yolks and whites beaten separately).
+     3 cupfuls sugar.
+     1 cupful butter.
+     1 cupful sweet milk.
+
+Two tablespoonfuls of flour. Bake in a crust. This will fill three
+pie-plates.--_Mrs. McN._
+
+
+SNOWBALL PUDDING.
+
+Boil one quart of rich milk and then thicken it with a tablespoonful
+of flour or arrow-root. Beat up the yolks of four eggs with three
+tablespoonfuls of white sugar. Then pour the milk slowly into the eggs
+and sugar, stirring all the time. Pour this custard into a pudding
+dish and brown it slightly. Beat up the whites to a stiff froth,
+adding four tablespoonfuls of sugar, and flavoring with lemon. Drop it
+on the custard (when browned) in the form of balls, as large as an
+egg. Set it back in the stove to brown a little.--_Mrs. S. T._
+
+
+THICKENED MILK PUDDING.
+
+Boil one pint of milk and one-half pint of water. Thicken with one
+pint of flour, and stir in three ounces butter, while warm. When cold,
+add nine eggs (well beaten), one pound sugar, one wine-glassful wine,
+and powdered cinnamon and mace to your taste.--_Mrs. R._
+
+
+DELICIOUS HASTY PUDDING.
+
+Seven eggs beaten separately. Add to the yolks gradually ten
+tablespoonfuls of sifted flour, alternately with a quart of milk and
+half a teaspoonful of salt. Beat till perfectly smooth. Then add the
+whites, pour into a buttered dish, and bake twenty minutes. Eat with
+nun's butter or wine sauce.--_Mrs. P. McG._
+
+
+FEATHER PUDDING.
+
+     2 cupfuls flour.
+     1 cupful sugar.
+     1 cupful sweet milk.
+     1 egg.
+     1 tablespoonful butter.
+     1 teaspoonful cream of tartar.
+     ½ teaspoonful soda.
+
+Season with nutmeg and eat with sauce.--_Mrs. D. C. K._
+
+
+WASHINGTON PUDDING.
+
+     6 eggs (well beaten).
+     ½ pound butter.
+     ½ pound sugar.
+     ½ pound marmalade.
+
+Beat well together, season with nutmeg, and bake in a paste.--_Mrs.
+Dr. S._
+
+
+ONE EGG PUDDING.
+
+     1 egg.
+     1 cupful sugar.
+     1 cupful milk.
+     2 cupfuls flour.
+     1 tablespoonful butter.
+     1 teaspoonful soda.
+     2 teaspoonfuls cream of tartar.
+
+Eat with sauce.--_Mrs. A. C._
+
+
+DELICIOUS PUDDING.
+
+Beat the yolks of six eggs very light. Stir in alternately three
+tablespoonfuls of flour and a pint of milk. Put a tablespoonful of
+melted butter and half a teaspoonful of salt in the batter. Then stir
+in the whites of the six eggs, beaten to a stiff froth. Butter the
+baking dish or cups, fill them a little more than half full, and bake
+quickly. Eat with wine sauce. Make this pudding half an hour before
+dinner, as it must be eaten as soon as done.--_Mrs. S. T._
+
+
+BALLOONS.
+
+     6 eggs.
+     7 tablespoonfuls of flour.
+     1 quart of milk.
+     1 teacup of sugar.
+     1 tablespoonful of butter.
+     1 tablespoonful of lard.
+
+Cream the butter and lard with the flour. Beat the eggs and sugar
+together. Mix the milk in gradually, bake quickly, and eat with
+sauce.--_Mrs. Dr. E._
+
+
+VIRGINIA PUDDING.
+
+Scald one quart of milk. Pour it on three tablespoonfuls of sifted
+flour. Add the yolks of five eggs, the whites of two, and the grated
+rind of one lemon. Bake twenty minutes.
+
+_Sauce._--The whites of three eggs, beaten to a stiff froth, a full
+cup of sugar, then a wine-glass of wine and the juice of a lemon. Pour
+over the pudding just as you send it to the table.--_Miss E. S._
+
+
+EXTRA FINE PUDDING.
+
+Make a batter of two teacupfuls of flour and four of milk. Beat the
+yolks and whites of four eggs separately. Then mix all together and
+add one tablespoonful of melted butter. Bake in a buttered pan and
+serve with wine sauce.--_Mrs. McG._
+
+
+SUPERIOR PUDDING.
+
+     4 eggs.
+     1 quart of milk.
+     1 cup of sugar.
+     2 tablespoonfuls of flour.
+
+Beat the sugar, flour, and yolks of the eggs together, with one cup of
+the milk, scald the remainder of the milk and put the above in it.
+Flavor with lemon or vanilla. Beat the whites of the eggs to a stiff
+froth, add a little sugar, spread on top of the pudding, and brown
+slightly.--_Mrs. D. C. K._
+
+
+BAKED INDIAN PUDDING.
+
+Take nearly one pint sifted meal and make into a mush. Pour over it
+one quart of boiled sweet milk. Add one gill of molasses, one gill of
+sugar, six eggs beaten separately, half a pint chopped suet. If you
+like, add a few currants, raisins, or a little citron. Bake nearly two
+hours. Eat with sauce.--_Mrs. J. A. B._
+
+
+EXCELLENT BATTER PUDDING.
+
+     1 quart flour.
+     7 eggs.
+     ½ cupful melted butter.
+     1 teaspoonful salt.
+     1 teaspoonful soda, dissolved in lukewarm water.
+     2 teaspoonfuls cream of tartar, also dissolved.
+
+Enough sweet milk to make a batter the consistency of sponge cake
+batter. Bake in a mould and eat with brandy sauce.--_Mrs. M. C. C._
+
+
+PUFF PUDDING.
+
+     10 eggs (beaten separately).
+     10 tablespoonfuls sifted flour.
+     1 quart milk.
+     A little salt.
+
+Beat the eggs to a stiff froth. Then put the flour with the yolks,
+then add the milk and lastly the whites, well beaten. Eat with cold or
+hot sauce.--_Mrs. D. C. K._
+
+
+PENNY PUDDING.
+
+Beat five eggs very light. Mix with five tablespoonfuls of flour, one
+large spoonful of butter and one pint of milk. Eat with sauce.--_Mrs.
+A. T._
+
+
+ECONOMICAL PUDDING.
+
+     1 cup chopped suet.
+     1 cupful golden syrup.
+     1 cupful milk.
+     2 cupfuls chopped raisins.
+     3 cupfuls flour.
+     1 teaspoonful soda (put in the milk).
+     2 teaspoonfuls cream of tartar put in the dry flour.
+
+Boil three hours and a half.--_Miss E. T._
+
+
+POOR MAN'S PUDDING.
+
+     6 eggs.
+     1 pint sour cream.
+     1 cupful melted butter.
+     1½ cupful sugar.
+     1 teaspoonful soda.
+     ½ nutmeg.
+
+Put the butter in after the flour. Make the consistency of pound cake
+batter.--_Mrs. A. B._
+
+
+PLAIN PUDDING.
+
+     1 pint milk.
+     3 eggs.
+     4 tablespoonfuls flour.
+     1 tablespoonful butter.
+
+Put chopped apples or peaches in the batter and bake. Eat with
+sauce.--_Mrs. A. H._
+
+
+
+
+PUDDING SAUCES.
+
+
+WINE SAUCE.
+
+Dissolve one pound sugar in a little water. Boil till nearly candied.
+Add a lump of butter the size of an egg, just before taking it off the
+fire, and stir in wine and nutmeg to your taste, after taking it
+off.--_Mrs. R._
+
+
+_Wine Sauce._
+
+Melt half a pound of butter, three cupfuls sugar and two of Madeira
+wine together, for a large pudding. Put a little water in the stewpan
+and let it boil. Roll the butter in a little flour, and stir it in the
+boiling water quickly. Then add the sugar, and lastly the wine.--_Mrs.
+T._
+
+
+_Wine Sauce._
+
+One-half pound butter, yolks of two eggs, beaten well and creamed with
+the butter; nine tablespoonfuls nice brown sugar; two glasses of wine.
+Let it simmer on the fire a short time. Grate nutmeg on it when you
+pour it into the sauce-bowl.--_Mrs. T._
+
+
+BRANDY SAUCE.
+
+Cream together one-quarter pound fresh butter, and one-quarter pound
+pulverized white sugar. Mix with it one gill of lemon brandy, or half
+the quantity of brandy; the juice of one lemon, and half a nutmeg
+grated. Stir it slowly into half a cup of boiling water, and after
+letting it simmer a moment, pour into a warm sauce tureen.--_Miss E.
+P._
+
+
+FRENCH SAUCE.
+
+Cream half a pound butter, and stir in half a pound sugar. Then add
+the yolk of an egg, and a gill of wine. Put it on the fire; stir till
+it simmers. Grate nutmeg over it, after taking it off the fire.--_Mrs.
+F. D._
+
+
+A NICE SAUCE FOR PUDDINGS.
+
+Half a pound of butter; eight tablespoonfuls brown sugar; one nutmeg
+(grated), the white of one egg.
+
+The butter must be creamed and the sugar beaten into it, then the egg.
+The wine poured gently in and stirred till the sauce is cold, then
+grate the nutmeg. Make it in a common sauce tureen, on the hearth,
+stirring all the while. Do not let it boil.--_Mrs. M. E. J. B._
+
+
+RICH SAUCE FOR PUDDINGS.
+
+One pint cream; half pound sugar; one tablespoonful butter; one glass
+of wine. Season to the taste. Do not let it boil.--_Miss E. P._
+
+
+SAUCE FOR PUDDING.
+
+Two large cupfuls brown sugar; one large cupful butter; one teacup
+wine; a little rose water. Boil the sugar and wine together. Then add
+the butter and grated nutmeg.--_Mrs. McG._
+
+
+PUDDING SAUCE.
+
+One cupful cream, from morning's milk; two cupfuls sugar; one egg,
+well beaten; one tablespoonful butter; one teaspoonful corn-starch.
+Boil all together till a thick syrup. Take off the fire and add grated
+nutmeg and a glass of wine.--_Mrs. S. T._
+
+
+COLD SAUCE.
+
+Whites of five eggs beaten to a stiff froth. Sweeten to the taste.
+Pour in some hot melted butter, stirring well. Season with
+lemon.--_Mrs. M. G. H._
+
+
+_Cold Sauce._
+
+Half a pound of butter and half a pound of sugar (powdered), beaten to
+a froth. The juice and grated rind of a lemon, or essence of any kind,
+as a flavor.--_Mrs. M. F. G._
+
+
+_Cold Sauce_ (_for about eight people_).
+
+One heaping tablespoonful of butter, creamed till very light, adding
+sugar till as thick as you can stir. Then add two tablespoonfuls of
+very rich milk, a glass of good wine, and a little grated
+nutmeg.--_Mrs. P. McG._
+
+
+PUDDING SAUCE.
+
+One cupful of butter; two cupfuls sugar; three eggs; one wine-glass of
+wine. Stir well, and let it come to a boil.--_Mrs. F. D._
+
+
+_Pudding Sauce._
+
+Cream together half a pound of sugar and butter. Add the yolk of one
+egg, the juice of a lemon, and a glass of wine. Stir over a slow fire,
+but don't boil.--_Mrs. McG._
+
+
+LEMON SAUCE.
+
+One pound sugar; three ounces butter; half a teacup of water. Juice
+and sliced rinds of two lemons. Pour this into a saucepan, and while
+it is coming to a boil, beat the yolks of two eggs and add them. When
+well boiled, take it from the fire and add the whites of the two eggs,
+beaten to a froth. To be eaten hot with sponge cake.--_Mrs. K._
+
+
+SAUCE FOR BOILED PASTRY.
+
+Stew for fifteen minutes one pint of water, half a pound of sugar, and
+a piece of butter as large as an egg. Beat the yolks of three eggs.
+Remove the pan from the fire, and pour several spoonfuls of its
+contents into the beaten eggs, stirring briskly. Then pour all into
+the pan, place it over a slow fire and stir till it thickens. Season
+with lemon or vanilla.--_Mrs. I. H._
+
+
+MOLASSES SAUCE.
+
+Moderately boil a pint of molasses from five to twenty minutes,
+according to its consistency. Add three eggs well beaten. Stir them
+and continue to boil a few minutes longer. Season with nutmeg and
+lemon.--_Mrs. Dr. J._
+
+
+
+
+PASTRY.
+
+
+Pastry has fallen somewhat into disfavor, on account of its
+unwholesome properties, but as many persons still use it, we will give
+some directions for making it as wholesome and palatable as possible.
+
+It is a great mistake to use what is called "cooking butter" and old
+lard for pastry. Only fresh butter and sweet lard should be employed
+for the purpose, and in summer these should be placed on ice before
+being used for pastry. Pastry, like cake, should be made in the cool
+of the morning, and it should be eaten fresh, as, unlike cake, it will
+not admit of being kept.
+
+If a marble slab cannot be obtained, it is well to keep a thick wooden
+board exclusively for rolling out pastry. Handle as little as
+possible, and if anything should prevent you from putting it on to
+bake as soon as it is rolled out, put it on ice in the interim, as
+this will make it nicer and more flaky. Sometimes there is a delay
+about getting the oven or fire ready, in which case the cook generally
+leaves the pastry lying on the kitchen table; but its quality would be
+much improved if it were put on the ice instead, whilst waiting to be
+baked.
+
+
+EXCELLENT RECIPE FOR PASTRY.
+
+Four teacups flour, one teacup firm butter, one teacup nice lard, one
+teacup ice water, one teaspoonful salt. Mix the lard and butter in the
+flour with a large, flat knife, then add the ice water. Do not touch
+it with the hands. Take it up in a rough-looking mass, roll it out
+quickly--not too thin. Cut it with a very sharp knife around the edges
+of the patty-pans. When intending to bake lemon puddings or
+cheese-cakes, let the pastry bake four or five minutes before adding
+butter, as this prevents the pastry from being heavy at the bottom. In
+summer it is best to put five teacups of flour, instead of
+four.--_Mrs. M. C. C._
+
+
+PASTRY.
+
+One pound fresh butter, one quart flour. Make up the dough with ice
+water. Divide the butter into parts. Roll out, and cover thickly with
+one part of the butter. Continue till all is rolled, sifting flour
+each time. Don't handle much, or it will be heavy.--_Mrs. W._
+
+
+_Pastry._
+
+Mix with water one quart flour and two teaspoonfuls salt. Work well
+and roll out thin. Spread over with lard, sift flour over the dough,
+and cut it in strips of two inches. Lay them in a pile one above
+another, cut them in squares, and again pile them up. Press down with
+the hands, and roll out thin as before. Repeat this several times, and
+the pastry will be improved each time. Do not use your hands after the
+roller is applied.
+
+
+PUFF PASTE.
+
+One pound flour, to be made up with cold water and beaten fifteen
+minutes. One pound butter (or half lard, if you have not enough
+butter), which must be spread on the dough four times and rolled in.
+
+It must be made thin, put in tins, and baked in a moderate oven.
+
+
+LEMON PIE.
+
+Grate the rind and squeeze the juice of two lemons. Stir two
+tablespoonfuls corn-starch into two teacups hot water, and boil,
+stirring well. Add three-quarters of a pound of granulated sugar. When
+cool, add the yolks of four eggs well beaten, then the lemon-juice and
+grated rind, stirring the whole well together. Line the plates with
+rich pastry, and pour the mixture in. Bake until the crust is done.
+Beat the whites of the eggs very light, add six ounces powdered sugar,
+pour over the pies, set them again in the oven, and slightly brown.
+This will make two pies.--_Mrs. T. M. C._
+
+
+_Lemon Pie._
+
+One cupful sugar, one cupful sweet milk, one tablespoonful flour, one
+tablespoonful butter, three eggs, one lemon. Mix the grated rind and
+juice of the lemon with the yolks of the eggs and the sugar. Add the
+milk next, and then the butter and flour. Bake in a paste. After it is
+cold, spread on the whites of the eggs, frothed and sweetened.--_Mrs.
+McG._
+
+
+_Lemon Pie._
+
+Yolks of four eggs, white of one, beaten very light; grated rind and
+juice of one large lemon; five heaping tablespoonfuls sugar. Bake in
+an undercrust till the pastry is done. Froth the whites of three eggs
+with five tablespoonfuls sugar. Spread over the pies and bake again
+till brown.--_Mrs. Col. S._
+
+
+_Lemon Pie._
+
+One tablespoonful butter, creamed with two cups of sugar, yolks of six
+eggs, grated rind and juice of four lemons, four heaping
+tablespoonfuls flour. Mix well. Add a cupful buttermilk, and one
+teaspoonful soda. Froth and sweeten the whites of the eggs and put
+them on top the pies.--_Mrs. N._
+
+
+LEMON CREAM PIE.
+
+One cupful sugar, one of water; one raw potato, grated; juice and
+grated rind of one lemon. Bake in pastry, top and bottom.
+
+
+ORANGE PIE.
+
+Pulp and juice of two oranges, a little of the grated peel, the yolks
+of three eggs, one cupful sugar, one cupful milk. Stir the yolks with
+the sugar, then a tablespoonful of butter, then the juice, lastly the
+milk. Bake in a dish. After the pie has cooled, spread on it the
+whites of the three eggs, stiffly frothed and sweetened. Then set it
+again on the fire, to brown slightly.--_Mrs. McG._
+
+
+_Orange Pie._
+
+One quart milk, eight eggs, one small teacup rolled cracker, half a
+cupful butter, two grated fresh oranges, or the juice and chopped peel
+of two, one wine-glassful wine. Cream the butter and sugar, add the
+wine, oranges, and eggs beaten to a foam, the whites separately, the
+milk and the cracker. Bake half an hour, in puff paste.--_Mrs. M. B.
+B._
+
+
+_Orange Pie._
+
+One pint of milk, three oranges, one cupful of sugar, three eggs, one
+and a half tablespoonful of corn-starch. Bake in puff paste.--_Mrs. H.
+H. S._
+
+
+PEACH MÉRINGUE PIE.
+
+Pare and stew ripe peaches. When nearly done, sweeten, take from the
+fire. Stir in a heaping teaspoonful fresh butter to each pie. Pour in
+a deep pie-plate, lined with paste. Bake; when done, remove from the
+oven and cover with the whites of three eggs beaten to a stiff froth,
+and sweetened with three tablespoonfuls powdered sugar. Set back in
+the oven to brown slightly. Apple méringue pie may be made in the
+same way, only flavoring the fruit.--_Mrs. S. T._
+
+
+PEACH PIE.
+
+Pare and stew a quart of peaches with a pint of sugar, stirring often;
+when boiled to look nearly as thick as marmalade, take from the fire
+and when nearly cool, add one tablespoonful fresh butter. Have ready
+three crusts, baked in shallow tin plates. Spread and pile up the
+fruit on each.--_Mrs. S. T._
+
+
+_Peach Pie._
+
+Pare and stew the peaches till nearly done. Sweeten and boil a little
+longer. Set aside and when nearly cool, pour into deep pie-plates,
+lined with paste. Put bits of butter over the top, dredge with flour,
+then cover with a top crust, and bake.--_Mrs. T._
+
+
+PRUNE PIE.
+
+Wash the prunes through several waters. Put in a preserving kettle in
+the proportion of two pounds fruit to one pound sugar. Pour a quantity
+of boiling water over them and let them boil at least two hours. When
+they are thoroughly done and the syrup thickens, take from the fire
+and pour into tin plates, lined with paste. Add one teaspoonful of
+butter. Cover with a rich paste and bake.--_Mrs. S. T._
+
+
+DAMSON PIE.
+
+Scald the damsons slightly, in just enough water to prevent burning.
+Set aside till cool enough to handle. Remove the stones, sweeten well,
+and put in a deep pie-plate, lined with paste. Dredge with a little
+flour, cover with a top crust, and bake.--_Mrs. T._
+
+
+STRAWBERRY SHORT-CAKE.
+
+Bake a rich paste in pie-plates. Have six ready. In these spread
+stewed strawberries well sweetened; lay one upon another, six deep. In
+winter, use preserved or canned berries.--_Mrs. H._
+
+
+CHERRY PIE.
+
+Seed the cherries first, then scald them in their own juice. Sweeten
+liberally and pour into a deep pie plate lined with a rich paste.
+Dredge with flour, cover with a top crust and bake. Scarlet or
+short-stem cherries are best. It is necessary to scald most fruits, as
+otherwise the pastry will burn before the fruit is thoroughly
+done.--_Mrs. S. T._
+
+
+CRANBERRY PIE.
+
+Prepare as for sauce, stewing two pounds fruit to one pound sugar.
+Pour into a pie plate lined with paste, cover with a top crust and
+bake.
+
+
+CURRANT PIE.
+
+Wash and thoroughly pick the fruit. Sweeten liberally and put in a
+yellow baking-dish, adding a little boiling water to melt the sugar;
+let it simmer a little; then set it aside to cool. Pour into a pie
+plate, covered with paste. Dredge with flour. Cover with paste and
+bake.
+
+
+APPLE PIE.
+
+Put a crust in the bottom of a dish. Put on it a layer of ripe apples,
+pared, cored, and sliced thin, then a layer of powdered sugar. Do this
+alternately, till the dish is filled. Add a few teaspoonfuls rose
+water and some cloves. Put on a crust and bake it.--_Mrs. E._
+
+
+_Apple Pie._
+
+Pare and stew the apples till thoroughly done and quite dry. Rub
+through a colander and sweeten with powdered sugar. When cool add the
+whites of eggs--three eggs to a pint of apples--and a teacup of cream,
+whipped. Beat all the ingredients together with a patent egg-whip--one
+with a wheel if convenient. Spread upon crusts of rich paste, baked in
+shallow tin pie-plates. Grate nutmeg on each one and pile up three or
+four deep.--_Mrs. S. T._
+
+
+_Apple Pie._
+
+Pare and slice the apples. Make a little thick syrup of white sugar,
+into which throw a few cloves, allspice, or mace, as you prefer. In
+this syrup, scald a few apples at a time, taking them out and putting
+more in till all are slightly cooked. Set aside to cool, then pour
+into deep pie plates lined with paste. Dredge with flour. Put bits of
+butter over all. Dredge again. Cover with paste and bake. A glass of
+brandy or wine will improve it.--_Mrs. S. T._
+
+
+BLACKBERRY PIE.
+
+Pick the berries, but do not wash them. Stew slightly, sweeten, pour
+into a pie plate, lined with paste. Grate in a little nutmeg, dredge
+with flour, put on a top crust and bake.
+
+
+WHORTLEBERRY PIE.
+
+Pour just enough boiling water on the fruit to prevent it from
+sticking to the bottom of the preserving kettle. Boil a minute,
+sweeten and pour into a pie-plate lined with paste. Dredge with flour,
+cover with paste and bake.--_Mrs. S. T._
+
+
+GOOSEBERRY PIE.
+
+Put one pound sugar to one of fruit, adding just enough water to
+prevent it from burning. Cook till it begins to jelly. Then spread
+over shapes of rich puff paste, already baked.--_Mrs. M. C. C._
+
+
+TOMATO PIE.
+
+Slice green tomatoes and stew in a thick syrup of sugar and lemon
+juice. Grate in the yellow rind of a lemon. When transparent, spread
+evenly over the bottom of a pie-plate that has been lined with paste.
+Spread strips of pastry across or cut into ornamental leaves with a
+cake-cutter, place over the fruit and bake.--_Mrs. S. T._
+
+
+SLICED POTATO PIE.
+
+Steam or boil the potatoes. Slice and lay in a syrup of sugar seasoned
+with whole cloves or allspice. Scald and set aside till nearly cool.
+Then place the slices evenly on the bottom of a deep pie-plate lined
+with crust. Put in each pie a tablespoonful of butter in bits, a
+wine-glass of brandy or Madeira wine.--_Mrs. S. T._
+
+
+SWEET POTATO PIE.
+
+One pint potatoes, boiled and mashed with a teacup sweet milk, and run
+through a colander. Beat separately four eggs; cream one teacup butter
+with one of sugar. Beat in the yolks, then the potatoes, grate in half
+a nutmeg, pour in a large wine-glass of brandy or good whiskey, and
+last of all, stir in the frothed whites. Bake in deep pie plates,
+lined with paste, without a top crust. Sift powdered sugar over the
+pies.
+
+Irish potato pie may be made in the same way; only adding the juice
+and grated rind of a lemon.--_Mrs. T._
+
+
+RHUBARB PIE.
+
+Carefully skin the stalks, cut in pieces half an inch long. Scald in a
+little rich syrup, but not long enough to become soft. Set aside, and
+when nearly cool, pour into a pie plate, lined with paste. Put a
+little grated lemon rind and a piece of butter the size of a walnut,
+in each pie. Dredge with flour, put on a top crust and bake.--_Mrs.
+T._
+
+
+MINCEMEAT.
+
+Two quarts boiled beef, two quarts suet, chopped fine (or a part
+butter, for suet). Six quarts apples, one quart molasses (best
+quality). Four pounds sugar, three pounds raisins, one pound citron.
+Nutmeg, cinnamon, cloves, allspice, and wine to your taste. Mix well,
+pack in jars, with melted butter on top, if to keep long. Put in a
+cool place.--_Mrs. J. W._
+
+
+_Mincemeat._
+
+Three pounds meat (after it is boiled). Four pounds suet, three and
+one-half pounds raisins, one and one-half pounds currants, one-half
+pound dried cherries, two nutmegs, and mace to your taste. Four pints
+white wine, one pint brandy, four pounds brown sugar.--_Mrs. M. E. J.
+B._
+
+
+_Mincemeat._
+
+Six cupfuls beef, twelve cupfuls apples, three cupfuls sugar, two
+cupfuls molasses, two cupfuls butter, two pounds raisins, one quart
+cider, three tablespoonfuls cinnamon, two tablespoonfuls allspice, two
+nutmegs.
+
+
+_Mincemeat._
+
+Two pounds lean fresh beef, boiled and chopped. Two pounds beef suet
+chopped fine, four pounds pippin apples, two pounds raisins stoned and
+chopped, two pounds currants, one-half pound citron, two grated
+nutmegs, one ounce powdered cinnamon, one-half ounce each of cloves
+and mace, two large oranges, one teaspoonful salt, one quart brandy,
+one quart wine, one wineglass rose water.
+
+
+CREAM PIE.
+
+One quart morning's milk, 1 cupful sugar, yolks of six eggs, three
+tablespoonfuls sifted flour. Boil twenty minutes, after seasoning with
+nutmeg, wine, and vanilla or lemon. Have rich pastry already baked, in
+deep pie plates. Fill with the above mixture and bake. Make a méringue
+of the whites and some sugar, pour over the pie, and set it in the
+stove again to brown.--_Mrs. T._
+
+
+_Cream Pie._
+
+One half pound butter, four eggs, sugar and nutmeg to taste, two
+tablespoonfuls flour well mixed with milk. Pour over it one quart
+boiling milk, stir all together and bake in deep dishes.--_Mrs. A. B._
+
+
+SODA CRACKER PIE.
+
+Pour water on two large or four round soda crackers and let them
+remain till thoroughly wet. Then press out the water and crush them up
+together. Stir in the juice and grated peel of a lemon, with a cupful
+or more of powdered sugar. Put in pastry and bake.--_Miss H. L._
+
+
+SILVER PIE.
+
+Peel and grate one large white potato. Add the juice and grated rind
+of a lemon, the beaten white of one egg, one cupful of white sugar,
+and one of cold water.
+
+Bake in a nice paste. After baking, spread on top the whites of three
+eggs, frothed, sweetened and flavored with lemon. Set again on the
+fire and brown. Lay on small pieces of jelly or jam, just before
+taking it to the table.--_Mrs. M. B. B._
+
+
+CUSTARD PIE.
+
+One quart milk, five eggs, five tablespoonfuls sugar; flavor with
+lemon.
+
+Bake slowly, half an hour.--_Mrs. M. B. B._
+
+
+WASHINGTON PIE.
+
+One cupful sugar, one-half cupful butter, one-half cupful sweet milk,
+one-half cupful flour, one egg, one teaspoonful cream of tartar,
+one-half teaspoonful soda; flavor with lemon. Put on dinner
+plates-spread with apple sauce between each layer.--_Mrs. Dr. J._
+
+
+SUGAR PIE.
+
+Three cupfuls light brown sugar, one-half cupful melted butter,
+one-half cupful cream, three eggs. Season with lemon; beat well
+together; bake in pastry, without tops.--_Mrs. J. F. G._
+
+
+MOLASSES PIE.
+
+Three eggs, beaten separately, one pint molasses, one tablespoonful
+melted butter. Bake on a rich crust.--_Mrs. Dr. J._
+
+
+_Molasses Pie._
+
+One teacup molasses, one teacup sugar, four eggs, four tablespoonfuls
+butter. Mix sugar and eggs together, pour in butter, and add
+molasses.--_Mrs. Dr. S._
+
+
+CHEESE CAKES.
+
+Yolks of twelve eggs, one pound sugar, one-half pound butter, one
+cupful flour, one pint milk, juice of two lemons. The milk, flour, and
+butter, creamed, and lemons put in together, after the eggs are well
+beaten. Stir all well together till it curds.
+
+Bake in paste.--_Mrs. A. C._
+
+
+LEMON CHEESE CAKES.
+
+Yolks of sixteen eggs, one pound sugar, three-quarters pound butter,
+four lemons, boiling rinds twice before using, two tablespoonfuls
+powdered cracker.
+
+Bake in paste.--_Mrs. Dr. E._
+
+
+_Lemon Cheese Cakes._
+
+Mix and gently melt four ounces of sugar and four ounces of butter;
+add yolks of two eggs, white of one; grated rind of three lemons,
+juice of one and a half lemon, one small Savoy or sponge biscuit, some
+almonds blanched and pounded, three spoonfuls brandy. Mix well and
+bake in rich pastry.--_Mrs. V. P. M._
+
+
+_Lemon Cheese Cakes._
+
+Yolks of eight eggs or yolks of five and whites of three, one-half
+pound sugar, a lump of butter, juice of one lemon and grated rind of
+three. Bake in rich pastry--_Miss D. D._
+
+
+CORN-STARCH CHEESE CAKES.
+
+Juice and rind of three lemons, three cupfuls water, three cupfuls
+sugar, three eggs, three tablespoonfuls corn starch, two
+tablespoonfuls butter. Boil the water, mix the corn starch with a
+little cold water and pour on the boiling water. Let it boil up once
+and then pour it on the butter and sugar. After it cools add the
+lemons and eggs.--_Miss D. D._
+
+
+ALMOND CHEESE CAKES.
+
+Beat up together very light one-half pound powdered sugar, and the
+whites of four eggs.
+
+Blanch and cut in small pieces four ounces of almonds, which must be
+beaten up with the eggs and sugar. Add a little oil of almonds or rose
+water, and bake with pastry, in tins.--_Mrs. I. H._
+
+
+_Almond Cheese Cakes._
+
+Soak one-half pound Jordan almonds in cold water all night. Next
+morning, blanch them in cold water, lay them on a clean cloth to dry,
+and then beat them fine in a marble mortar with a little orange-flower
+or rose water. Then beat and strain six yolks and two whites of eggs,
+add a half-pound white sugar, and a little powdered mace. Rub all well
+together in the mortar. Melt ten ounces fresh butter, and add a grated
+lemon peel. Mix all the ingredients and fill the pans, after putting a
+paste at the bottom. Small tin shapes are best for cheese cakes.
+
+
+CREAM TARTS.
+
+Make them small, of rich paste. Fill them after baking, with whipped
+cream, and drop a small spot of jelly in each one. The prettiest and
+most delicate of tarts.--_Mrs. M. B. B._
+
+
+LEMON TARTS.
+
+Chop or grate a lemon; add a cupful white sugar, a cupful water, one
+egg, one tablespoonful flour. Line small patties with paste, put a
+spoonful in each and bake.--_Mrs. M. B. B._
+
+
+PRUNE TARTS.
+
+Scald the prunes, take out the stones, break them and put the kernels
+in a little cranberry juice with the prunes, and some sugar. Simmer
+them, and when cold put in tart shapes in pastry and bake.--_Mrs. V.
+P. M._
+
+
+FRENCH FRITTERS.
+
+One quart of milk (half to be boiled, and the other half mixed with a
+quart of flour, and used to thicken the boiling milk with).
+
+Let it get done. While cooking, beat ten eggs very light; add a
+spoonful at a time to the batter, beating all the time, till well
+mixed. Add salt to your taste. Have a small oven full of nice lard,
+boiling hot. Put not quite a spoonful of batter to each fritter. Take
+them out before they turn dark and put them in a colander to drain the
+lard off of them.--_Mrs. Dr. E._
+
+
+FRITTERS (_made with yeast_).
+
+One quart flour, three tablespoonfuls yeast, five eggs, one pint milk.
+Beat into a tolerably stiff batter. Stir a cupful of boiled rice into
+the batter, a short time before baking. A good deal of lard (boiling
+hot) is required for frying the fritters. Drop the batter in with a
+spoon, which must be dipped, each time, in boiling water. In cool
+weather, make the fritters about nine in the morning, in the summer,
+about eleven.--_Mrs. A. C._
+
+
+BELL FRITTERS.
+
+Put a pint of boiling water in a preserving kettle, and as it boils,
+put in a tablespoonful of fresh butter. Have ready a pint of the best
+flour, sifted and wet with cold water, as for starch. Dip up some of
+the boiling water and pour to this, being careful to have it smooth.
+Return this to the kettle, stirring rapidly to prevent lumps. Turn
+into a wooden tray, and while hot, beat in six well beaten eggs, a
+spoonful at a time. Beat till very light, and beat quickly that the
+eggs may not cook in lumps. Have ready a pint of boiling lard in a
+pan. Make the fritters the shape of an egg, drop in and fry a light
+brown.
+
+To be eaten with a pint of molasses, a heaping tablespoonful of
+butter, a little ginger and cinnamon, boiled to a thick syrup and
+served hot.
+
+A great deal of lard is required to fry fritters nicely; yet it is not
+extravagant, as it may be used again. Strain what remains and put it
+by for use.--_Mrs. S. T._
+
+
+QUIRE OF PAPER PANCAKES.
+
+Mix with half a pint of rich milk the yolks of four eggs, well beaten.
+Add three tablespoonfuls fine flour, four ounces sugar, five ounces
+fresh butter, melted and cooled, four tablespoonfuls Madeira wine,
+half a nutmeg. Grease the pans once with fresh butter, and this will
+answer for all. The above quantity will suffice for five or six
+persons.--_Mrs. R._
+
+
+COMMON PANCAKES.
+
+Eight eggs, four tablespoonfuls flour, one pint of milk, one
+teaspoonful salt.
+
+
+
+
+JELLY, BLANC-MANGE, CHARLOTTE RUSSE, BAKED CUSTARD, CREAMS, ETC.
+
+
+Jelly made of the feet of calves, hogs, etc., is more troublesome, but
+is also considered more nutritious than jelly made of gelatine. It is
+very desirable, for country housekeepers in particular, to make this
+sort of jelly, as the materials are generally in their reach. It is
+well, however, in all cases, to keep on hand Cox's or Nelson's
+gelatine, on account of the expedition with which jelly may be made
+from these preparations.
+
+As jelly is considered more wholesome when not colored by any foreign
+substance, no directions will be given in the subsequent pages for
+coloring it. The palest amber jelly, clear and sparkling, flavored
+only by the grated rind and juice of a lemon and pale Madeira or
+sherry wine, is not only the most beautiful, but the most palatable
+jelly that can be made.
+
+Though the recipes accompanying boxes of gelatine do not always
+recommend boiling, it is a great improvement to jelly, adding
+brilliancy, transparency, and a better flavor. Only the grated yellow
+rind and strained juice of the lemon should be used, and these, with
+the requisite quantity of pale Madeira or sherry, should be added
+after the other ingredients have been well boiled together. The white
+rind or one single lemon seed will render the jelly bitter. A
+delicious preserve (for which a receipt is given under the proper
+heading), may be made of lemons, after the yellow rind has been grated
+off and the juice pressed out for jelly.
+
+The best and most simple arrangement for straining jelly is to invert
+a small table, fold an old table-cloth four double, tie each corner to
+a leg of the table; set a bowl under the bag thus formed, with another
+bowl at hand to slip in its place when the jelly first run through is
+returned to the bag, as will be necessary, the first never being
+transparently clear. Catch a little in a glass. If clear as crystal,
+it will be unnecessary to return it again to the bag. You may then put
+a thick cloth over the bag to keep in the heat, and if in winter,
+place before a fire. Shut up the room, and let it drip. The jelly will
+run through the bag more rapidly if the bag is first scalded.
+
+Jelly should never be made in hot weather. Ices are much better and
+more seasonable.
+
+Always serve jelly with a pitcher of whipped cream, but do not mix it
+beforehand with the cream, as it is best to leave it to the taste of
+each person.
+
+For blanc-mange and gelatine, it is best to use gelatine and as few
+spices as possible, as spices turn gelatine dark. As such explicit
+directions are given in the subsequent pages for the making of these
+dishes, it is unnecessary to say anything further on the subject at
+present.
+
+A nice custard is made in the following manner: Mix the beaten yolks
+of six eggs with a teacup of sugar. Have a quart of milk boiling in a
+kettle. Dip up a teacup of milk at a time and pour on the eggs, till
+the kettle is emptied, stirring rapidly all the time. Wash out the
+kettle, pour the mixture back, and stir constantly till it thickens.
+Then pour it into a bowl and stir till cool, to make it smooth and
+prevent it from curdling. Put in the bottom of glass mugs slips of
+preserved orange, lemon, or citron. Fill nearly full with custard; put
+whipped cream and grated nutmeg on top.
+
+Or, the yolks may be mixed with boiled milk and sugar in the same
+proportions, but instead of being returned to the kettle, may be
+poured into china or earthenware custard-cups, set in a pan of boiling
+water, placed in a stove or range, and baked. The boiled milk must be
+seasoned by boiling a vanilla bean in it, or a few peach leaves, or it
+may be flavored with caromel. Serve the custard with whipped cream on
+top.
+
+
+STOCK JELLY.
+
+To one and a half gallons of stock, put the whipped whites of eight
+eggs. Put in six blades of mace and the rind of three lemons, 4½
+pounds sugar. Let it boil ten minutes, then add three pints of Madeira
+wine, juice of eight lemons, a little vinegar or sharp cider. Let it
+boil only a few minutes. Strain through a dripper. If the stock is not
+very nice, it may require the whites of one dozen eggs to clear
+it.--_Mrs. T._
+
+
+CALVES' FOOT JELLY.
+
+One quart nice jelly stock, one pint wine, half a pound white sugar,
+whites of four eggs beaten up, three spoonfuls lemon juice. Boil all
+well and pass through a jelly-bag, kept hot before the fire. Try some
+at first, till it drips clear, and then pour out the whole. Peel the
+lemons as thin as possible and strain the jelly on the peelings.
+Should you wish to turn out the jelly in moulds, put one ounce
+isinglass to three pints of jelly.--_Mrs. I. H._
+
+
+ISINGLASS JELLY.
+
+Dissolve two ounces isinglass in two quarts of boiling water. When
+cold, add juice of three lemons and skin of one, whites of three eggs,
+well beaten, one and a half pounds of sugar, one pint cider, four
+pieces cinnamon (size of the little finger), eight blades of mace. Let
+it boil up well. Be careful not to stir after the ingredients are
+thoroughly mixed. Let it stand ten minutes after removing from the
+fire, and just before straining pour in a pint of wine.--_Mrs. W. R.
+R._
+
+
+CRYSTAL JELLY.
+
+Pare off the rind of one large lemon. Boil in one pint water with one
+ounce isinglass; add one pound sugar and one cup pale wine. As soon as
+the isinglass is dissolved, strain through a muslin and let it stand
+till cold. Grate the rind of another lemon and let it stand in the
+juice of the two lemons for a short time. Strain all in a bowl, and
+whisk it till it begins to stiffen. Pour in moulds.--_Mrs. E. P. G._
+
+
+GELATINE JELLY.
+
+Soak one box of Cox's gelatine, three hours, in a pint of cold water.
+Then add one pint of cooking wine, the rind and juice of one lemon,
+two pounds white sugar, a little mace. Stir these ingredients till the
+sugar dissolves, then add two quarts of boiling water, gently stirring
+till mixed. Strain at once, through a flannel bag twice. This recipe
+makes the best jelly I ever saw.--_Mrs. M. M. D._
+
+
+_Gelatine Jelly._
+
+To one package of gelatine add one pint cold water, the rind of one
+lemon and juice of three. Let it stand an hour. Then add three pints
+of boiling water, one pint wine, two and a quarter pounds loaf sugar,
+a wineglass of brandy or the best rum. Strain through a napkin and let
+it stand to jelly.--_Mrs. Col. S._
+
+
+_Gelatine Jelly_ (_without straining_).
+
+Add a pint cold water to one box Cox's gelatine. Let it stand fifteen
+minutes, then add three pints boiling water, one pint wine, the
+strained juice and peelings (cut thin) of three lemons, half a teacup
+of best vinegar, one and a half pounds loaf sugar, one wine-glass
+French brandy, mace or any other spice you like, and a little essence
+of lemon. Let it stand an hour, then take out the lemon peel and mace.
+Let it stand in a cool place to congeal.--_Mrs. Dr. J._
+
+
+JELLY WITHOUT EGGS OR BOILING.
+
+Dissolve one package gelatine, an hour, in a pint of cold water. Then
+add three pints of boiling water, the strained juice of four lemons
+and the rind of two, one quart of wine, two pounds of sugar. Stir all
+well together until dissolved.--_Mrs. E. B._
+
+
+_Jelly without Boiling._
+
+To one of the shilling packages of Cox's gelatine, add one pint cold
+water. After letting it stand an hour, add one and a half pounds of
+loaf sugar, the juice of four lemons, one pint light wine, three pints
+boiling water, and cinnamon to the taste. In cold weather this is
+ready for use in four or five hours. Set the vessel with the jelly on
+ice, in summer.--_Miss D. D._
+
+
+CREAM JELLY.
+
+Two measures of stock, one of cream; sweeten and flavor to the taste.
+Pour in moulds to congeal.
+
+
+BLANC-MANGE.
+
+Dissolve over a fire an ounce of isinglass in a gill of water. Pour
+the melted isinglass in a quart of cream (or mixed cream and milk),
+and half a pound of loaf sugar. Put in a porcelain kettle, and boil
+fast for half an hour. Strain it, and add a quarter of pound of
+almonds, blanched, and shaved fine. Season to the taste with vanilla
+and wine, but do not add the wine while hot. Pour into moulds.--_Mrs.
+C. C._
+
+
+_Blanc-mange._
+
+Pour two tablespoonfuls cold water on one ounce gelatine to soften it.
+Boil three pints rich cream. Stir the gelatine into it whilst on the
+fire, and sweeten to the taste. When it cools, season with three
+tablespoonfuls peach water. Four ounces almonds, blanched and pounded
+very fine and boiled with the blanc-mange, are a great improvement.
+When it begins to thicken, pour into moulds. Serve with plain
+cream.--_Mrs. J. H. T._
+
+
+_Blanc-mange._
+
+Sweeten a pint of cream and flavor it with lemon juice. Then whip it
+over ice, till a stiff froth. Add one-quarter of an ounce gelatine,
+dissolved in a little boiling water, and whip it well again to keep
+the gelatine from settling at the bottom. Pour in a mould, and set on
+ice till stiff enough to turn out. Eat with cream, plain or seasoned.
+A delicious dish.--_Mrs. G. D. L._
+
+
+_Blanc-mange._ (_Very fine._)
+
+Dissolve one box gelatine in two quarts milk, let stand for two hours.
+Boil six almonds in the milk. Strain through a sifter while this is
+being boiled. Pound together in a mortar, two handfuls blanched
+almonds and half a cupful granulated sugar. Stir into the boiled milk.
+Add one tablespoonful vanilla, and sweeten to your taste.--_Mrs. W.
+S._
+
+
+CUSTARD BLANC-MANGE.
+
+Make a custard with one quart milk, four eggs, one teacup sugar. Stir
+into it while boiling, half a box gelatine after it has soaked ten
+minutes. Season with vanilla, and pour in moulds. Eat with whipped
+cream.--_Mrs. E. P. G._
+
+
+ARROW-ROOT BLANC-MANGE.
+
+Boil in a saucepan (tightly covered) one quart milk and a piece of
+vanilla bean. Stir into half a pint cream, a teacup arrow-root, and a
+little sauce, mixing them smoothly. Pour into this the quart boiling
+milk, stir it well, put it in the saucepan again and let it simmer ten
+minutes. Sweeten to your taste. Set it in moulds to cool. Eat with
+cream, flavored to your taste.--_Mrs. H._
+
+
+CHOCOLATE MANGE.
+
+Dissolve one ounce Cox's gelatine in a pint cold water. Let it stand
+an hour. Then boil two quarts of milk, and add to it six ounces
+chocolate with the gelatine. Sweeten to your taste and pour into
+moulds. Eat with sauce made of cream, wine, and sugar.--_Mrs. W. H.
+L._
+
+
+COFFEE MANGE.
+
+One cupful very strong coffee, one cupful sugar, one cupful rich
+cream. Dissolve half a box gelatine in two cupfuls milk, over the
+fire. Add the cream last, after the rest is cool. Pour in a mould to
+congeal.--_Mrs. McG._
+
+
+CHARLOTTE RUSSE.
+
+One pint milk made into a custard with the yolks of six eggs,
+sweetened with half a pound sugar, and flavored with vanilla. Strain
+into the custard, one ounce isinglass, dissolved in two cupfuls milk.
+When this mixture is cold and begins to stiffen, mix with it
+gradually, one pint rich cream, previously whipped to a froth. Then
+put strips of sponge cake around the mould and put the Charlotte Russe
+in. Turn it out when ready to serve.--_Mrs. W. C. R._
+
+
+_Charlotte Russe._
+
+Soak three-quarters of a package of gelatine in three teacups fresh
+milk. Make a custard of one and a half pint fresh milk, three-quarters
+of a pound of sugar, and the yolks of eight eggs. When it has boiled,
+add the gelatine, and flavor with vanilla. When it begins to congeal,
+stir in a quart rich cream, whipped to a froth.--_Mrs. M._
+
+
+_Charlotte Russe._
+
+Have a tin or earthernware mould six inches high, and the same in
+diameter (or oblong, if you like). Slice sponge cake or lady-fingers
+and line the mould with them. Then beat three pints rich cream to a
+froth, and put the froth on a sieve to drain the milk from it. Take
+one pint calf's-foot jelly (or one and a half ounces gelatine), half a
+pint rich milk, and the yolks of six eggs. Place over a slow fire, and
+beat till they nearly boil. Then take them off the fire and beat till
+cool. Put in the frothed cream, sweeten to your taste, flavor with
+vanilla, and stir all well together. Fill the mould and place it on
+ice to cool.--_Mrs. W. H. L._
+
+
+_Strawberry Charlotte Russe._
+
+Six eggs, one ounce isinglass, one quart milk. Sweeten to the taste
+and flavor with vanilla. Pour into moulds. Then put it on sponge cake,
+covered with strawberry jam, and pour around the dish whipped cream,
+sweetened and flavored with wine.--_Mrs. McG._
+
+
+CHARLOTTE RUSSE.
+
+Sweeten one quart cream, flavor it with wine and whip it lightly.
+Dissolve half a box gelatine in a tablespoonful cold water and the
+same quantity of boiling water. Set over the steam of a kettle to
+dissolve. Then add half a pint of cream. When cold, stir it into the
+whipped cream. Beat the whites of four eggs very light, and stir into
+the cream. When it begins to stiffen, pour into a glass bowl, lined
+with thin strips of sponge cake. Whip, sweeten and flavor another pint
+of cream, and garnish the dish.--_Mrs. D._
+
+
+_Charlotte Russe._
+
+One ounce gelatine; one quart rich cream; eight eggs; one quart new
+milk. Sugar and flavoring to taste. Whip the cream to a stiff froth.
+Make a custard of the milk, gelatine and yolks of the eggs. When cool,
+add the whites of the eggs well beaten and the whipped cream. Line the
+mould with sponge cake, and if in summer put it on ice.--_Miss M. C.
+L._
+
+
+BAKED CUSTARD.
+
+Boil a quart or three pints of cream, or rich milk, with cinnamon, and
+three dozen beaten peach kernels, tied in a piece of muslin, or you
+may substitute some other flavoring, if you choose. After boiling, let
+it cool.
+
+Then beat the yolks of fourteen eggs and whites of four, sweeten and
+strain in a pitcher. After it has settled, pour it in cups and set
+them in the oven, putting around them as much boiling water as will
+reach nearly to the top of the cups. Let it boil till you see a scum
+rising on top the custard. It will require at least ten minutes to
+bake.--_Mrs. R._
+
+
+_Baked Custard._
+
+Seven eggs; one quart milk; three tablespoonfuls sugar. Flavor to
+taste.--_Mrs. Dr. E._
+
+
+_Baked Custard._
+
+Scald eight teacups milk. (Be careful not to boil it.) After cooling,
+stir into it eight eggs and two teacups sugar. Bake in a dish or cups.
+Set in a stove pan and surround with water, but not enough to boil
+into the custard cups. An oven for baking puddings is the right
+temperature. Bake when the custard is set, which will be in twenty
+minutes.--_Mrs. J. J. A._
+
+
+SPANISH CREAM.
+
+Boil, till dissolved, one ounce of gelatine in three pints of milk.
+Then add the yolks of six eggs, beaten light, and mixed with two
+teacups sugar. Put again on the fire and stir till it thickens. Then
+set it aside to cool, and meantime beat the six whites very stiff and
+stir them into the custard when almost cold. Pour into moulds. Flavor
+to your taste, before adding the whites.--_Mrs. W._
+
+
+_Spanish Cream._
+
+Dissolve half a box gelatine in half a pint milk. Boil one quart milk,
+and while boiling beat six eggs separately and very light. Mix the
+yolks with the boiling milk, and when it thickens add the gelatine.
+Sweeten and season to the taste. Pour all while hot on the whites of
+the eggs. Pour into moulds.--_Mrs. J. T. B._
+
+
+ITALIAN CREAM.
+
+Soak a box of gelatine in one pint cold water. Then add one quart nice
+cream, season with fresh lemons, sweeten to your taste, beat well
+together, and set away in a cool place. When hard, eat with cream,
+flavored with wine.--_Mrs. A. B._
+
+
+RUSSIAN CREAM.
+
+Boil, till dissolved, one ounce gelatine in three pints milk. Then add
+the yolks of four eggs, well beaten, and five ounces sugar. Mix the
+whole and let it cook. Then strain and set aside to cool. Beat the
+four whites to a stiff froth, and when the cream is nearly congealed,
+beat them in. Flavor to your taste, and mould.--_Mrs. A. P._
+
+
+BAVARIAN CREAM.
+
+Sweeten one pint thick cream to your taste and flavor it with lemon or
+vanilla. Churn the cream to a froth, skim off the froth as it rises
+and put it in a glass dish. Dissolve one and a half tablespoonfuls
+gelatine in warm water, and when dissolved pour into the froth and
+stir fifteen minutes. Set in a cold place and it will be ready for use
+in a few hours.--_Mrs. D. R._
+
+
+_Bavarian Cream._
+
+Soak half a box gelatine in cold water till thoroughly dissolved. Then
+add three pints milk or cream, and put on the fire till scalding hot,
+stirring all the while. Then take it off and add three teacups sugar
+and the yolks of eight eggs (by spoonfuls) stirring all the time. Set
+on the fire again and let it remain till quite hot. Then take it off
+and add the eight beaten whites and eight teaspoonfuls vanilla. Put
+into moulds to cool.--_Mrs. N. A. L._
+
+
+TAPIOCA CREAM.
+
+Three tablespoonfuls tapioca, one quart milk, three eggs, one cupful
+sugar. Flavor with lemon or vanilla.
+
+Soak the tapioca, in a little water, overnight. After rinsing, put it
+in milk and let it cook soft. Add sugar and yolks of eggs. Whip the
+whites stiff and pour on the tapioca, as you remove it from the fire.
+It should be cooked in a tin pail, set in a kettle of boiling water,
+to prevent the milk from scorching. Eat cold.--_Mrs. G. W. P._
+
+
+TAPIOCA.
+
+Boil the pearl tapioca (not the lump kind) as you do rice. When cool,
+sweeten to the taste and season with nutmeg. Pour rich cream over it
+and stir it to make it smooth. Put one pint cream to two
+tablespoonfuls before boiling.--_Mrs. J. H. T._
+
+
+LEMON FROTH.
+
+Dissolve a box of gelatine in a pint of warm water, then add a pint of
+cold water. In winter three pints may be used instead of two.
+
+Add the juice of six lemons and the rind; cut them as for jelly. Let
+it stand till it begins to harden. Then take out the rind and add the
+whites of twelve eggs beaten to a stiff froth. Beat them into the
+jelly, put in a glass bowl, and serve in saucers.--_Mrs. A. C._
+
+
+SYLLABUB.
+
+Half a pound sugar, three pints lukewarm cream, one cupful wine.
+Dissolve the sugar in the wine, then pour it on the milk from a
+height and slowly, so as to cause the milk to froth.--_Mrs. E._
+
+
+SLIP.
+
+One quart milk (warm as when milked), one tablespoonful wine of the
+rennet. After the milk is turned, eat it with a dressing of cream,
+sugar and wine.--_Mrs. Dr. E._
+
+
+BONNY-CLABBER.
+
+Set away the milk in the bowl in which it is brought to the table. If
+the weather is warm, set it in the refrigerator after it has become
+clabber.
+
+Help each person to a large ladleful, being careful not to break it.
+Eat with powdered sugar, nutmeg and cream.--_Mrs. S. T._
+
+
+FLOAT.
+
+To a common-sized glass bowl of cream, sweetened with loaf sugar and
+flavored with wine, take the whites of six eggs, three large
+tablespoonfuls sugar, and three of fruit jelly. Do not beat the eggs
+to a froth, but put in the jelly and sugar and beat all
+together.--_Mrs. T._
+
+
+APPLE FLOAT.
+
+Mash a quart cooked or coddled apples smooth through a sieve; sweeten
+with six tablespoonfuls sugar, and flavor with nutmeg. Then add the
+apples, a spoonful at a time, to the whites of four eggs, well beaten.
+Put a pint of cream, seasoned with sugar and nutmeg, at the bottom of
+your dish, and put the apples on top.--_Mrs. I. H._
+
+
+APPLE SNOW.
+
+Pare and slice one dozen large apples; stew them perfectly done, and
+run through a colander. Then add whites of twelve eggs, beaten to a
+stiff froth, and one pound white sugar. Eat with sweet cream.
+
+
+A NICE DESSERT OF APPLES.
+
+Pare and weigh two pounds green apples. Cut them in small pieces, and
+drop them in a rich syrup, made of a pound and a quarter of "A" sugar
+and a little water. As soon as the syrup begins to boil, add the juice
+and grated rind of one large lemon or two small ones.
+
+Boil till the apples become a solid mass. Turn out in a wet mould to
+stand till cold. Serve on a dish surrounded with boiled custard, or
+eat with seasoned cream.--_Mrs. A. F._
+
+
+A NICE, PLAIN DESSERT.
+
+Peel and slice the apples, stew till done, then run through a colander
+and sweeten, season. Beat the whites of three eggs to a stiff froth,
+and just before serving whip them into a quart of the stewed apples.
+Eat with cream.--_Mrs. T._
+
+
+APPLE COMPOTE.
+
+Pare, core, and quarter the apples, wash them, and put them in a pan
+with sugar and water enough to cover them. Add cinnamon, and lemon
+peel which has been previously soaked, scraped and cut in strings.
+Boil gently till done; lay in a deep dish. Boil the syrup to the
+proper consistency, and pour over the apples.--_Mrs. E._
+
+
+NICE PREPARATION OF APPLES.
+
+Quarter and core some well-flavored apples, place in a shallow tin pan
+or plate, sprinkle thickly with white sugar and a few small pieces of
+cinnamon. Pour on enough cold water to half cover the apples, and
+scatter a few small pieces of butter over them. Cook slowly till
+thoroughly done, then set away to cool.--_Mrs. McG._
+
+
+BAKED APPLES.
+
+Pare and core the apples, keeping them whole. Put in a baking-dish,
+and fill the holes with brown sugar. Pour into each apple a little
+lemon juice, and stick into each a piece of lemon peel. Put enough
+water to prevent their burning. Bake till tender, but not broken. Set
+away to cool. Eat with cream or custard. They will keep two
+days.--_Mrs. Dr. J._
+
+
+ICED APPLES.
+
+Pare and core one dozen fine, firm apples, leaving them whole. Place
+in a stewpan, with enough water to cover them, and stew till you can
+pierce them with a straw. Then remove from the fire, and set in a dish
+to cool. Then fill the centre with currant or some other jelly, and
+ice over as you would cake. Serve in a glass dish, and eat with rich
+cream or custard.--_Mrs. A. D._
+
+
+
+
+ICE CREAM AND FROZEN CUSTARD.
+
+
+After having tried many new and patent freezers, some of the best
+housekeepers have come to the conclusion that the old-fashioned
+freezer is the best. It is well, however, to keep a patent freezer on
+hand, in case of your wanting ice cream on short notice; but for
+common use an old-fashioned one is the best, especially as servants
+are so apt to get a patent freezer out of order.
+
+The great secret of freezing cream quickly in a common freezer is to
+have the cream and salt in readiness before breaking the ice into
+small pieces the size of a walnut. There must be a space of two inches
+between the freezer and the tub in which it is set. Put a little ice
+and salt under the bottom of the freezer, then pack alternate layers
+of ice and salt several inches higher than the cream is in the
+freezer. If there is no top to the tub, with an aperture to admit the
+freezer, pin a woollen cloth over it and turn the freezer rapidly.
+When the cream begins to harden on the sides of the freezer, cut it
+down with a knife, scrape from the sides, and beat with a large iron
+spoon. Then cover again, and turn rapidly till it is as hard as mush.
+When the ice begins to melt, drain off the salt and water, adding more
+salt and ice, which must be kept above the level of the cream in the
+freezer. When done, tie large newspapers over the tub and freezer. Put
+a woollen cloth or blanket over these, and set the cream in a dark,
+cool closet till wanted. In this way it may be kept for hours in
+summer, and for days in winter, and will grow harder instead of
+melting. As cream can be kept thus, it is well to make it early in the
+day and set it aside, leaving more leisure for other preparations that
+are better made immediately before dinner.
+
+Ice cream making, like other branches of housekeeping, is much
+facilitated by having all the ingredients at hand before beginning on
+it. As such explicit directions for the process are given in the
+subsequent pages, it is unnecessary for me to add anything further on
+the subject. Unless you have pure cream to freeze, it is better to
+make plain boiled custard rather than to attempt an imitation of ice
+cream.
+
+It is a good plan to make jelly and custard at the same time, so that
+the yolks of eggs not used in the jelly may be utilized in custard
+either boiled or baked. The same proportions are generally used for
+boiled and baked custard. Instead of flavoring with extract of
+vanilla, it is much better to boil a vanilla bean in the milk, or to
+boil some peach leaves tied up in a piece of muslin (six or eight
+leaves to a quart of milk), or to flavor it with burnt sugar. Never
+flavor custard with extract of lemon, when you can obtain fresh lemons
+for the purpose.
+
+When you have no yolks left from making jelly, boil a quart of milk
+(flavored by the above directions). Have ready three eggs, whites and
+yolks beaten together to a stiff froth, and into these stir a teacup
+of powdered white sugar. Dip up the boiling milk, pour slowly on the
+eggs, stirring rapidly. When all the milk has been stirred in the
+eggs, wash out the kettle, put the milk and eggs back into it, and let
+the mixture boil till it begins to thicken, when it must be taken
+immediately from the fire, poured into a bowl, and stirred till cold
+and smooth.
+
+Many persons, before freezing, stir in the frothed whites of three
+eggs. The same directions given for freezing cream apply to the
+freezing of custard.
+
+Boiled custard should never be used as a substitute for cream in
+making fruit ice creams, nor should it ever be eaten with jelly.
+
+
+ICE CREAM.
+
+Dissolve five teaspoonfuls Oswego starch or arrow-root in a teacup
+milk. Add to it the whites of three eggs well frothed, and the yolk of
+one, well beaten.
+
+Sweeten with loaf sugar and boil half a gallon new milk. As soon as it
+begins to boil, pour it in small quantities over the mixture of eggs
+and starch, till about half the milk is taken out of the kettle. Then
+pour all back in the kettle and stir a few moments. After it cools,
+add one quart rich cream; season to the taste and freeze.--_Mrs. Dr.
+E._
+
+
+_Ice Cream._
+
+One quart milk, two eggs, one teaspoonful corn starch, one teaspoonful
+arrow-root. A small lump of butter.--_Mrs. E. B._
+
+
+_Ice Cream._
+
+Cream one tablespoonful butter from which the salt has been washed.
+Add three tablespoonfuls com starch. Dissolve this in half a gallon
+new milk, heated, sweetened and seasoned. Beat the whites of four
+eggs, and stir in just before freezing.--_Mrs. McG._
+
+
+LEMON ICE CREAM.
+
+One gallon rich cream, six lemons, first rubbed till soft, and then
+grated. Tie the yellow peel, which has been grated off, in a piece of
+coarse muslin. Cut each lemon in half and squeeze the juice from it.
+Strain the juice, and soak the muslin bag of lemon peel in it,
+squeezing it frequently till it becomes highly flavored and colored by
+it. Then add two teacups of sugar.
+
+In sweetening the cream, allow a teacup of sugar to each quart. Pour
+the juice into it slowly, carefully stirring. Froth and freeze,
+reserving a portion of cream to pour in as it sinks in freezing.
+--_Mrs. S. T._
+
+
+ORANGE ICE CREAM.
+
+Four oranges, one gallon cream. Rub four or five lumps of sugar on the
+orange peel, squeeze the juice out, put the lumps of sugar in it and
+pour into the cream. Sweeten heavily with pulverized sugar before
+freezing.--_Mrs. M._
+
+
+STRAWBERRY CREAM.
+
+Four quarts thick sweet cream, four quarts strawberries. The berries
+must be mashed or bruised, caps and all, with a teacup of granulated
+sugar to each quart. After standing several hours, strain through a
+thin coarse cloth.
+
+Put four teacups of white sugar to the cream, and then add the juice
+of the berries. Whip or froth the cream with a patent egg-whip or
+common egg-beater. Pour two-thirds of the cream into the freezer,
+reserving the rest to pour in after it begins to freeze. Raspberry
+cream may be made by the same recipe.--_Mrs. S. T._
+
+
+PEACH CREAM.
+
+Take nice, soft peaches, perfectly ripe. Pare and chop fine, make them
+very sweet, and mash to a fine jam. To each quart of peaches, add one
+pint of cream and one pint of rich milk. Mix well and freeze. If you
+cannot get cream, melt an ounce of Cox's gelatine in a cup of water.
+Boil the milk, pour it on the gelatine, and when cold, mix with the
+peaches.--_L. D. L._
+
+
+_Peach Cream._
+
+To two quarts of rich, sweet cream, add two teacups of sugar. Whip to
+a stiff froth with a patent egg-whip, one with a wheel, if
+convenient; if not, use the common egg-whip. Then peel soft, ripe
+peaches till you have about two quarts. As you peel, sprinkle over
+them two teacups powdered white sugar. Mash quickly with a silver
+tablespoon, or run through a colander, if the fruit is not soft and
+ripe. Then stir into the whipped cream, and pour into the freezer,
+reserving about one-fourth to add when the cream begins to sink in
+freezing. When you add the remainder, first cut down the frozen cream
+from the sides of the freezer. Beat hard with a strong iron spoon,
+whenever the freezer is opened to cut down the cream, till it becomes
+too hard. This beating and cutting down is required only for the
+common freezer, the patent freezer needing nothing of the kind.
+
+Tie over the freezer large newspapers, to exclude the air, and set
+aside till wanted.
+
+Apricot cream may be made exactly by this receipt.--_Mrs. S. T._
+
+
+PINEAPPLE ICE CREAM.
+
+Whip two quarts rich, sweet cream to a froth, with two teacups
+powdered white sugar. Use a patent egg-whip with a wheel, if
+convenient; if not, use the common egg-whip.
+
+Grate two ripe pineapples, and add to them two teacups white sugar.
+When well mixed, stir into the cream.
+
+Pour into the freezer, reserving one-fourth. When it begins to freeze,
+it will sink; then beat in the remainder with a strong iron spoon.
+Beat every time the freezer is opened to cut down the cream from the
+sides. Never cook fruit of any sort to make cream.--_Mrs. S. T._
+
+
+VANILLA ICE CREAM.
+
+Boil half a vanilla bean, cut in small pieces, in half a pint of rich
+new milk. When cool, strain and add to two quarts thick sweet cream.
+Sweeten with two heaping teacups powdered sugar, and whip to a stiff
+froth. Pour into a freezer, reserving one-fourth of the cream. As soon
+as it begins to freeze, stir from the sides with a large iron spoon,
+and beat hard. Add the remaining cream when it begins to sink. Beat
+every time the freezer is opened. When frozen, tie newspapers over the
+freezer and bucket, throw a blanket over them, and set in a close,
+dark place till the ice cream is wanted.--_Mrs. S. T._
+
+
+NORVELL HOUSE CARAMEL ICE CREAM.
+
+One gallon rich, sweet cream, four teacups powdered sugar, five
+tablespoonfuls caramel. Mix well and freeze hard.
+
+
+CARAMEL.
+
+Put in a stewpan one teacup nice brown sugar and half a teacup water.
+Stew over a hot fire till it burns a little. If too thick, make it of
+the consistency of thin molasses, by adding a little boiling water.
+Bottle and cork, ready for use.--_Mrs. J. W. H._
+
+
+_Caramel Ice Cream._
+
+Three quarts cream, two pints brown sugar, put in a skillet and stir
+constantly over a brisk fire until it is dissolved. Be careful not to
+let it burn, however. While it is melting, heat one pint milk, and
+stir a little at a time with the dissolved sugar. Then strain it, and
+when cool, pour it into the cream, well beaten. Then freeze.--_Mrs. W.
+C. R._
+
+
+CHOCOLATE ICE CREAM.
+
+Half a pound sweet chocolate, twelve eggs, one gallon milk, two
+tablespoonfuls arrow-root, sugar and vanilla to the taste. Dissolve
+the chocolate in one pint and a half boiled milk. Whip the eggs. Mix
+the arrow-root in a little cold milk, and add to the eggs. Then pour
+on one gallon boiled milk, and put on the fire to thicken. When cool,
+season and freeze.--_Mrs. D. R._
+
+
+_Chocolate Ice Cream._
+
+Three quarts milk, eight eggs, six ounces chocolate dissolved in a
+pint of boiling water, three heaping tablespoonfuls arrow-root well
+mixed in cold milk, one pound and a half of brown sugar, vanilla to
+the taste. Made like custard, and boiled very thick.--_Miss D. D._
+
+
+_Chocolate Ice Cream._
+
+One quart morning's milk, one-quarter of a pound chocolate, one
+teaspoonful vanilla, sugar to the taste. Boil as for table use. When
+ready to freeze, whip in one quart rich cream.
+
+
+COCOANUT ICE CREAM.
+
+One pound grated cocoanut, one pound sugar, one pint cream. Stir the
+grated nut gradually into the cream. Boil gently, or merely heat it,
+so as to thoroughly get the flavor of the nut. Then pour the cream
+into a bowl and stir in the sugar. When cold, stir in three pints
+fresh cream, then freeze.
+
+
+_Cocoanut Ice Cream._
+
+One cocoanut, pared and grated. Mix with a quart of cream, sweeten,
+and freeze.--_Mrs. E. I._
+
+
+_Cocoanut Ice Cream._
+
+One grated nut, three and a half quarts of milk, one pint of cream,
+two tablespoonfuls arrow-root mixed in a little cold milk. Sweeten to
+the taste, and freeze.--_Mrs. D. R._
+
+
+GELATINE ICE CREAM.
+
+Soak one-half package of Cox's gelatine in a pint of morning's milk.
+Boil three pints of milk, and while hot, pour on the gelatine,
+stirring till dissolved. When cold, add two quarts of cream, and
+sweeten and season to your taste. Then freeze. It is improved by
+whipping the cream before freezing.--_Miss E. T._
+
+
+WHITE ICE CREAM.
+
+Three quarts milk, whites of four eggs beaten light, three
+tablespoonfuls arrow-root mixed in a little cold water and added to
+the eggs. Boil the milk and pour over the eggs, etc. Then put on the
+fire and thicken a little. When nearly cold, add a quart of cream.
+Sweeten and season to the taste and freeze.--_Mrs. D. R._
+
+
+_Ice Cream without Cream._
+
+One gallon milk, yolks of two eggs well beaten, whites of twelve eggs
+well beaten. Sweeten and scald the milk, and pour it on the eggs,
+stirring all the time. Put it in the kettle again and let it come to a
+boil. Season to the taste and freeze at once.--_Mrs. E. W._
+
+
+BISQUE ICE CREAM.
+
+One half-gallon of freshly turned clabber, one-half gallon rich sweet
+cream, one good vanilla bean boiled in one-half pint sweet milk, sugar
+to the taste. Churn this five minutes before freezing. One can of
+condensed milk may be used with less clabber. MRS. H. L. S.
+
+
+BUTTERMILK CREAM.
+
+One gallon buttermilk, yolks of eight eggs, and whites of four, well
+beaten; three pints sweet milk. Boil the sweet milk and pour on the
+eggs; then thicken, stirring all the time. When cool stir in the
+buttermilk slowly, season and sweeten to the taste, then
+freeze.--_Mrs. D. R._
+
+
+CARAMEL CUSTARD (_Frozen_).
+
+Make a rich custard, allowing a cup of nice brown sugar to every
+quart. Stew the sugar till it burns a little. Then mix it with the
+custard while both are hot. Boil two sticks cinnamon in the
+custard.--_Mrs. J. J. B._
+
+
+FROZEN CUSTARD.
+
+One quart fresh milk, eight eggs, yolks and whites beaten separately.
+Put the milk on the fire, sweetened to the taste, and let it come to
+boiling heat; then take it off and add the yolks. Then wash the kettle
+and put the custard on the fire again, and let it boil till quite
+thick. Take it off, and when cool enough, add the whites. Flavor with
+lemon or vanilla, and freeze.--_Mrs. C. N._
+
+
+_Frozen Custard._
+
+Twelve eggs, one gallon milk, four lemons, sugar to taste,
+freeze.--_Mrs. Dr. S._
+
+
+BISQUE.
+
+Make one-half gallon rich boiled custard, allowing six eggs to each
+quart. Add, before taking it from the fire, two pounds of macaroon
+almonds. When cold, freeze.--_Mrs. A. P._
+
+
+PLUMBIÈRE.
+
+Make a rich custard, and flavor it when cool with wine and extract of
+lemon. When half frozen, add blanched almonds, chopped citron, brandy
+peaches cut up, and any other brandied or crystallized fruit. Make the
+freezer half full of custard and fill with fruit.
+
+
+FROZEN PUDDING.
+
+Forty blanched almonds pounded rather fine, one ounce citron cut in
+small squares, two ounces currants, two ounces raisins stoned and
+divided. Soak all in two wine-glasses wine, all night. Make custard of
+a pint of cream or milk. If cream, use yolks of four eggs; if milk,
+yolks of eight eggs. Make a syrup of one pound white sugar and a pint
+of water. When nearly boiling, put in the fruit and wine and boil one
+minute. When cool, mix with the custard. Whip whites of the eggs to a
+stiff froth, and add to the custard and syrup after they are mixed.
+Add last a wine-glass of brandy.--_Miss E. W._
+
+
+PLUM PUDDING GLACÉ.
+
+To one pint cream or new milk, stir in thoroughly two tablespoonfuls
+arrow-root. Boil three pints milk, and while boiling add the cold
+cream and arrow-root, also three eggs well beaten, and sugar to the
+taste. When cold season with vanilla bean, and stir in half a pound
+cut citron, half a pound currants, half a pound raisins cut and
+seeded. Freeze hard and serve in moulds.--_Mrs. T._
+
+
+CREAM SHERBET.
+
+Three quarts water, four lemons, whites of six eggs, one pound and two
+ounces sugar, one pint sweet cream. Mix one-half the sugar with the
+cream and eggs, which must be beaten to a stiff froth; mix the rest of
+the sugar with the water and lemons. Mix all together just before
+freezing.--_Mrs. A. P._
+
+
+LEMON SHERBET.
+
+Take one dozen lemons, squeeze out the juice, then slice the rind and
+pour over it six quarts boiling water. Mix three pounds sugar with the
+lemon juice, and one quart milk, brought to a boil and thickened with
+three tablespoonfuls arrow-root or corn-starch. Be careful to remove
+all the seed and most of the rind, leaving only a few slices to make
+the dish pretty. After the lemonade begins to freeze, stir in the
+thickened milk, and the whites of six eggs beaten very light.
+
+
+_Lemon Sherbet._
+
+One dozen good lemons, whites of twelve eggs beaten stiff, three
+pounds white sugar, one gallon water. Stir all well together and add
+one quart nice fresh cream. Stir often while freezing.--_Miss E. T._
+
+
+_Lemon Sherbet._
+
+Two quarts water, four large lemons, one pound and a half sugar,
+whites of six eggs. Rub some lumps of sugar on the rind of the lemons.
+Powder some of the sugar, beat it with the whites of the eggs, and mix
+with the lemonade when it begins to freeze.--_Mrs. M._
+
+
+_A new Recipe for Lemon Sherbet._
+
+Make one and a half gallon rather acid lemonade, grating the peel of
+three or four of the lemons before straining the juice into the water.
+Let it stand fifteen minutes. Then make and add to it the following
+mixture: pour a pint cold water over one box gelatine and let it stand
+half an hour; then pour over it one pint boiling water, and let it
+stand till thoroughly dissolved. Beat the whites of eight eggs with
+two pounds pulverized sugar till as thick as icing; then churn a quart
+rich cream till it is reduced to a pint; then beat the froth of the
+cream into the egg and sugar. Pour in gradually the lemonade, beating
+all the time so as to mix thoroughly, and then freeze. Delicious.
+--_Mrs. F. C. W._
+
+
+ORANGE SHERBET.
+
+One gallon water, twelve oranges, juice of three lemons, whites of six
+eggs. Rub some lumps of sugar on the orange peel. Mix as lemon
+sherbet, and freeze.--_Mrs. M._
+
+
+ORANGE ICE.
+
+One dozen oranges, juice of two lemons, two quarts water; sugar to the
+taste. Rind of four oranges grated on sugar. Freeze as usual.--_Mrs.
+G. D. L._
+
+
+_Orange Ice._
+
+Juice of nine oranges, juice of one lemon, one and one-quarter pounds
+powdered sugar, two quarts water. To be frozen.--_Mrs. I. H._
+
+
+PINEAPPLE ICE.
+
+To a two-pound can of pineapples add three quarts water, half a box
+gelatine (prepared as for jelly), juice of two oranges, whites of four
+eggs. Remove the black and hard pieces of pineapple, then pass it
+through the colander by beating with a potato-masher. Sweeten to your
+taste and freeze.--_Mrs. I. H._
+
+
+_Pineapple Ice._
+
+One large pineapple peeled and finely grated, juice of one lemon, two
+quarts water. Sweeten to the taste, and freeze hard.--_Mrs. G. D. L._
+
+
+_Pineapple Ice._
+
+Dissolve one box gelatine in one gallon water. Beat two pounds
+pineapple through a colander with a wooden pestle. Add the juice of
+two lemons and the juice of two oranges; sweeten to your taste, but
+add more sugar than is required for ice cream.
+
+Beat six eggs separately and stir in the mixture. When half frozen,
+beat rapidly half a dozen times, at intervals.
+
+This makes two gallons when frozen.--_Mrs. E. T._
+
+
+CITRON ICE.
+
+Slice citron, pour on it a rich, hot lemonade, and freeze.--_Mrs. E.
+I._
+
+
+RASPBERRY ICE.
+
+Three quarts juice, one quart water. Sweeten heavily, and after
+putting in the freezer add the whites of six eggs beaten very light.
+The same recipe will answer for currant or cherry ice.--_Mrs. M. C.
+C._
+
+
+WATERMELON ICE (_beautiful and delicious_).
+
+Select a ripe and very red melon. Scrape some of the pulp and use all
+the water. A few of the seeds interspersed will add greatly to the
+appearance. Sweeten to the taste and freeze as you would any other
+ice. If you wish it very light, add the whites of three eggs,
+thoroughly whipped, to one gallon of the icing just as it begins to
+congeal. Beat frequently and very hard with a large iron spoon.--_Mrs.
+J. J._
+
+
+GELATINE ICE.
+
+Let one ounce sparkling gelatine stand an hour in a pint of cold
+water. Then add three pints boiling water, one and one-half pounds
+loaf sugar, one and one-half pint wine, juice of three lemons, rind
+of two lemons. Stir all these ingredients and freeze before allowing
+it to congeal. Delicious.
+
+
+AMBROSIA.
+
+Pare and slice as many oranges as you choose, in a glass bowl.
+Sprinkle sugar and grated cocoanut over each layer.--_Mrs. W C. R._
+
+
+_Ambrosia._
+
+Cut pineapple and orange in slices, sprinkle with sugar, and put in a
+deep dish alternately to form a pyramid. Put grated cocoanut between
+each layer. If you like, pour good Madeira or sherry wine over the
+dish.--_Mrs. T._
+
+
+PINEAPPLE.
+
+Peel and slice thin, just before eating. Sprinkle pulverized sugar
+over it, but nothing else, as the flavor of this delicious fruit is
+impaired by adding other ingredients. Keep on ice till wanted.--_Mrs.
+S. T._
+
+
+WATERMELONS.
+
+Keep on ice till wanted. If lacking in sweetness, sprinkle powdered
+sugar over them.--_Mrs. S. T._
+
+
+CANTALEUPES.
+
+Cut out carefully the end with the stem, making a hole large enough to
+admit an apple. With a spoon, remove the seed. Fill with ice, replace
+the round piece taken out, and place on end. Eat with powdered sugar,
+salt, and pepper.--_Mrs. S. T._
+
+
+PEACHES AND CREAM.
+
+While the first course is being served, peaches should be pared and
+split, and the stones removed. Lay in a glass bowl and sprinkle
+liberally with powdered sugar. No fruit should be sweetened till just
+before eating. Ornament the edges of the bowl with any handsome,
+glossy leaves convenient, and serve with cream.--_Mrs. S. T._
+
+
+STRAWBERRIES
+
+Should never be washed unless sand or earth adheres to them. Cap
+carefully while the first course is being served, or, if more
+convenient, you may cap in the morning, but never sweeten till just
+before eating, as sweetening long beforehand extracts the juice and
+makes the fruit tough. Set it on ice, or in a refrigerator. No ice
+must be put on fruit. Serve with cream that has been set on ice.
+Decorate the edges of the bowl with strawberry leaves.
+
+The same directions will apply to raspberries, blackberries, and
+dewberries. Whortleberries may be washed, picked, and drained, though
+not sweetened till dinner.--_Mrs. S. T._
+
+
+
+
+PRESERVES AND FRUIT JELLIES.
+
+
+Always make preserves in a porcelain or brass kettle. If the latter,
+have it scoured first with sand, then with salt and vinegar. Then
+scald it and put in the sugar and water for the syrup.
+
+In peeling fruit, throw it into cold water to keep it from turning
+dark, and let it remain there till you are ready to throw it in the
+boiling syrup. Bear in mind that exposure to the air turns peeled
+fruit dark.
+
+Boil rather quickly. In preserving fruit whole, boil it a short time
+in the syrup, take it out, let it get cold, and then put it again in
+the kettle.
+
+Cut sugar is best for preserves which you wish to be clear and
+light-colored, but nice brown sugar is best for dark-colored jams and
+marmalades, such as those made of blackberries, raspberries,
+whortleberries, etc.
+
+The best peaches for preserving, brandying, or pickling, are white
+freestone peaches, not quite ripe enough to eat with cream. Pears and
+quinces also should be preserved before they are quite ripe enough for
+eating. They should be parboiled before eating. No fruit should be
+over-ripe when preserved. Damsons and blue plums should be slit
+lengthwise with a pen knife, and set in the sun before preserving,
+which will render it easy to extract the stones. Cherries also should
+be stoned before preserving. A piece of paper dipped in brandy and
+laid on top the preserves will help to keep them. I would suggest to
+housekeepers that they always put their preserves in glass jars with
+screw tops. By this means they can readily inspect it and see if it is
+keeping well, without the trouble of untying the jar and looking
+inside, as would be necessary in the case of stone jars.
+
+Set the jar of preserves, if they become dry or candied, in a pot of
+cold water, which allow to come gradually to a boil. If the preserves
+ferment, boil them over with more sugar.
+
+The great secret of making nice fruit jelly is to boil the syrup well
+before adding the sugar (which should always be loaf or cut), and you
+should allow a pound of sugar to a pint of the juice in acid fruit
+jellies, though less will answer for sweet fruit. By boiling the syrup
+well before adding the sugar, the flavor and color of the fruit are
+retained. Keep the jelly in small, common glasses.
+
+
+SWEETMEAT PRESERVES.
+
+Cut the rind in any shapes fancied (such as flowers, fruits, leaves,
+grapes, fish, etc.), put it in brine strong enough to float an egg,
+cover closely with grape leaves, and set away the jar. When ready to
+make the preserves, soak the rind in fresh water, changing it till all
+taste of salt is removed from the rind. Dissolve four tablespoonfuls
+pulverized alum in one gallon water. Lay the rind in this, covered
+closely with grape or cabbage leaves. Simmer till it becomes a pretty
+green, then soak out the alum by throwing the rind in soft water.
+
+Pour boiling water on half a pound white ginger, and let it stand
+long enough to soften sufficiently to slice easily in thin pieces
+(retaining the shapes of the races as much as possible). Then boil it
+an hour in half a gallon water, and add one ounce mace and two pounds
+best cut sugar. This makes a thin syrup, in which boil the rind gently
+for half an hour, adding water to keep the rind covered with syrup.
+
+Set the kettle away for four days and then boil again as before,
+adding two pounds sugar and more water, if necessary. Repeat the
+boiling six or seven times, till the syrup is rich and thick and
+sufficient to cover the rind.
+
+The quantity of seasoning given above is for three gallons rind. Allow
+two pounds sugar to each pound fruit. This sweetmeat keeps
+indefinitely and never ferments.--_Mrs. F. M. C._
+
+
+WATERMELON OR MUSKMELON MARMALADE.
+
+Weigh twelve pounds rind, previously soaked in brine, and the salt
+extracted by fresh water, parboil, put on with twelve pounds sugar
+made into a thin syrup, and boil to pieces. Add the peelings of twelve
+oranges and twelve lemons, previously soaked in water, cut in strips
+and boiled extremely soft, the water being changed three times while
+boiling. Stir constantly from the bottom with a batter-cake turner.
+Cook very thick. Put in wide-mouthed glass jars.--_Mrs. S. T._
+
+
+RIPE MUSKMELON OR WATERMELON PRESERVES.
+
+During the summer, peel and slice indifferent cantaleupes (such as you
+do not care to eat), especially such as are not quite ripe. Throw them
+into brine, together with your thickest watermelon rinds, peeling off
+the outside skin. When you have enough, weigh them, throw them in
+fresh water, which change daily till the salt is extracted. Boil in a
+preserving kettle till soft enough to pierce with a straw. Make a
+syrup, allowing one pound sugar for each pound fruit. When it boils,
+put the rind in it and simmer steadily till the rind is transparent
+and the syrup thick. When cool, add the juice and grated rind of
+twelve lemons. Let it stand in a bowl several days. Then strain the
+syrup (which will have become thin), boil it again, pour over the
+rind, and put the preserves in glass jars with screw tops.--_Mrs. S.
+T._
+
+
+RIPE MUSKMELON PRESERVES.
+
+Peel and slice the melons, soak them twenty-four hours in salt water,
+twenty-four hours in alum water, and twenty-four hours in fresh water,
+changing the latter several times. Then make a strong ginger tea, in
+which boil them slowly till they taste of ginger.
+
+Make a syrup, allowing a pound and a half sugar to each pound fruit,
+and adding mace and sliced ginger (the latter must be soaked in
+boiling water twelve hours before it is wanted). Cook the melon in the
+syrup till clear and tender. You may use sliced lemons as a seasoning
+instead of ginger.--_Mrs. R. L._
+
+
+PINEAPPLE PRESERVES.
+
+Parboil the pineapples, then peel and cut in thick slices, carefully
+taking out the cores, which, if allowed to remain, will cause the
+preserves to ferment. Put a pound of sugar to a pound of fruit, and
+let it remain all night to make the syrup. Boil then till done,
+without adding a drop of water to the syrup. --_Mrs. F. C._
+
+
+ORANGE PRESERVES.
+
+Peel a thin rind off the oranges and make a hole in each end, getting
+out all the seed. Pour boiling water over them and let them stand till
+next morning. If the water tastes bitter, search for seed. Pour
+boiling water over them every day, as long as the bitterness remains.
+Boil till soft enough to run a straw through them. Add a pound and a
+half sugar to each pound fruit. Make a thin syrup of half the sugar,
+and boil the oranges in it a short time. Let them stand in the syrup
+three days, then pour the syrup from the fruit, put the rest of the
+sugar to it, and boil it down thick. Then pour it over the fruit. A
+few lemons added is a great improvement.--_Mrs. J. H._
+
+
+ORANGE MARMALADE.
+
+Peel the oranges, taking all the seed and tough skin out of them. Cut
+the peel in small pieces, put in cold water and boil till tender. Make
+a syrup, one pound sugar to one pint water. Put a pound of the oranges
+(mixed with the peel) to a pint of the syrup, and boil all for two
+hours.--_Mrs. C. C. McP._
+
+
+ORANGE MARMALADE.
+
+The day before making, peel one dozen oranges (no matter how sour and
+indifferent). Throw the peel in a bucket of water, take out the seed,
+cut up the pulp fine with a pair of old scissors. Then take the peel,
+cut it in thin strips and throw it into fresh water. Pare and slice
+pippins (or any other nice apple). Weigh six pounds of them, stew with
+a little water till perfectly done, and set away. Next day, run this
+pulp through a colander into a preserving kettle. Add six pounds sugar
+and boil slowly, constantly scraping from the bottom.
+
+Take the orange peel (which should have been left in soak all night),
+boil till perfectly soft and free from bitterness, changing the water
+three times while boiling. In another preserving kettle, simmer this
+with the orange pulp and two pounds sugar. When both are nearly done,
+turn the oranges into the apples and cook them very thick. Cool in a
+bowl, and then put in a glass jar with a screw top.--_Mrs. S. T._
+
+
+SLICED LEMON PRESERVES.
+
+Take large, firm lemons, not quite ripe, cut in slices one-quarter
+inch thick, and take out the seed. Soak in brine a week. Then soak
+several days in clear water, changing the water twice a day. When all
+the salt and the bitter taste are extracted, weigh the lemons and boil
+till tender enough to pierce with a straw. Make a thin syrup, allowing
+one pound of sugar to each pound of fruit. Put the lemons in and let
+them simmer slowly a good many hours. Pour into a large bowl and let
+it remain there several days. At the end of that time strain the syrup
+(which will have become thin), put the lemons in it again, and boil
+till they jelly. When cool put in a glass jar with a screw top. The
+same recipe may be used for oranges.--_Mrs. S. T._
+
+
+LEMON MARMALADE.
+
+Every housekeeper should keep a large jar, or other nice vessel,
+filled with brine, in which she may throw lemon peels after being
+deprived of the grated rind and juice, used for creams, jellies, etc.
+These may remain any length of time, to suit one's convenience. Before
+preserving, soak in pure water till all the taste of salt is
+extracted. Boil till soft enough to pierce with a straw. Then put in a
+preserving kettle nine pounds cut sugar and one quart water. As soon
+as it boils, add six pounds lemon peel and three pounds nice sliced
+apples (pippins are best). Boil till very thick.--_Mrs. S. T._
+
+
+LEMON PRESERVES
+
+May be made of lemon peel, prepared exactly by the above recipe. Put
+the peel in a preserving kettle and keep covered, while boiling in
+clear water, till you can run a straw through it. Then throw it into a
+rich syrup (one pound sugar to one of lemon peel), and boil a long
+time. Put in a bowl till the next day; then take the syrup (which will
+be somewhat thin) and boil again till very thick. Pour it over the
+lemon, and when cold it will be jellied.--_Mrs. S. T._
+
+
+PEACH PRESERVES.
+
+Pare white freestone peaches, not quite ripe. Split in half, take out
+the stones, and throw the peaches in a bucket of water to prevent them
+from turning dark. Make a syrup of white sugar, using as many pounds
+of sugar as you have pounds of peaches. When it has boiled thick, put
+in as many peaches as will cover the bottom of the kettle. Let them
+boil till nearly done; then take them out, one by one, in a perforated
+spoon. Lay them in dishes and set in the sun. When all the peaches
+have been carried through this process, put back the first dish of
+peaches in the kettle, taking them out when a pretty amber color, and
+so on till all have been boiled twice. Meantime the peach-kernels
+should have been scalded and skinned. Put them in the boiling syrup,
+which must be kept on the fire till very thick. Put the peaches when
+cool in glass jars, and pour the syrup over them. In a few days
+examine, and if the syrup has become thin, boil again.--_Mrs. S. T._
+
+
+_Peach Preserves._
+
+Pare, and add to a pound of peaches one and one-quarter pounds best
+sugar. Cook very fast for a few moments, in a porcelain kettle. Turn
+out in a bowl, cover with muslin or cambric, set in the sun, stirring
+every day till they seem quite transparent. They retain their flavor
+much better this way than when cooked on the fire. Put in jars, cover
+with paper saturated with brandy, and tie up tightly to exclude the
+air.--_Mrs. P. W._
+
+
+PEACH MARMALADE.
+
+Boil twelve pounds soft peaches in a little water. When reduced to a
+pulp, run through a colander and boil again till very thick,
+constantly scraping from the bottom. Add half a pound sugar to one
+pound fruit. Cool in a bowl, and then put in glass jars with screw
+tops. Pear marmalade may be made by the same recipe, and also apple
+marmalade, except that you flavor the last with lemon juice and
+rind.--_Mrs. S. T._
+
+
+BRANDY PEACHES.
+
+For twelve pounds large freestone Heath peaches, not quite ripe and
+delicately pared, make a syrup of four pounds sugar. Scald a few
+peaches at a time in the syrup, till all have gone through this
+process. Place on dishes to cool. Then put in glass jars and add
+enough good whiskey or brandy to the syrup to cover the peaches. Any
+spirit will do, if strong enough. Add a few blanched peach-kernels. In
+a few days see if more liquor or sugar is required. If so, drain off
+the syrup, add what is needed, and pour again over the fruit. It is a
+mistake to put too much sugar. Always use freestone peaches.--_Mrs. S.
+T._
+
+
+_Brandy Peaches._
+
+Put the peaches (a few at a time) in boiling lye. Let them remain five
+minutes, to loosen the fur. Then take them out and wipe perfectly
+clean and white. Then drop them in cold water. Boil them gently in a
+rich syrup till a straw will pierce them. Then put in a jar, and mix
+equal parts of French brandy with the syrup. Carefully exclude the
+air.--_Mrs. G. N._
+
+
+PEAR PRESERVES.
+
+Scald the fruit, but do not let it remain till it comes to pieces.
+Boil till clear, in a syrup made of as many pounds of sugar as you
+have of fruit.--_Mrs. J. J. A._
+
+
+PRESERVED APPLES FOR WINTER USE.
+
+Pare and slice pippins. Put to each pound apples half a pound sugar,
+and to every eight pounds thus sweetened one quart water, a few
+cloves, the thin rind and juice of a lemon. Stew till clear, and eat
+with cream.--_Mrs. B. J. B._
+
+
+APPLE MANGE.
+
+Stew and mash well three pounds pippins, then add three pounds sugar.
+Just before they are done, add a few drops lemon juice. Put in moulds
+and it will keep two years. Turned out and sliced, it is a nice dish
+for tea. Quinces are as nice as apples, prepared this way.--_Mrs. B.
+J. B._
+
+
+CRAB APPLE PRESERVES.
+
+Put the crab apples in a kettle, with some alum, keeping them
+scalding hot for an hour. Take them out, skin and extract the seed
+with a small knife, leaving on the stems. Put them in cold water
+awhile, then take them out, wipe them and put them in a syrup made of
+as many pounds sugar as you have of fruit. Let them stew gently till
+they look clear, then take them out and let the syrup boil longer.
+Siberian crabs may be preserved in the same way, except that they are
+not peeled and cored.
+
+
+QUINCE JAM.
+
+Pour boiling water over them and let them remain till the skin rubs
+off easily. Then peel them and cut off the fair slices. To each pound
+put twelve ounces sugar, and let them stew together till the syrup is
+sufficiently thick.
+
+Quince preserves may be made by the same recipe as that used for
+pears.
+
+
+DAMSON PRESERVES.
+
+With a sharp penknife, cut a long slit lengthwise in each damson.
+Spread in dishes and set in the sun till the seed comes out readily.
+Then boil till thoroughly done in a thick syrup made of as many pounds
+sugar as there are pounds of damsons.
+
+Preserve green gage plums and other plums by the same recipe.--_Miss
+P._
+
+
+FOX GRAPE PRESERVES.
+
+Seed the grapes, then pour scalding water on them and let them stand
+till cold; then draw off the water, put one pound sugar to one pound
+of grapes, and boil gently about twenty minutes.--_Mrs. A. D._
+
+
+CHERRY PRESERVES.
+
+Wash, pick and stone the cherries, saving the juice. Allow one pound
+sugar to each pound fruit. Boil the juice and sugar to a thick syrup,
+then put in half the cherries and stew till nearly done. Take them out
+with a perforated spoon and lay on dishes. Pat in the other half, let
+them stew as long as the first; then take out and lay in dishes.
+Meantime boil the syrup gently. When the cherries are cool, put them
+again in the syrup and boil a short time. Pour in a large bowl and
+cool, then put in glass jars and cover tightly.
+
+Scarlet short stems and large wax cherries are best for
+preserving.--_Mrs. S. T._
+
+
+STRAWBERRY PRESERVES.
+
+Cap the berries. Put one and a half pounds sugar to each pound fruit.
+Let them stand two or three hours, and then boil thirty minutes.
+
+
+STRAWBERRY JAM.
+
+Cap and wash the berries, and put them on to stew with a very small
+quantity of water. Stir constantly. When thoroughly done and mashed to
+a soft pulp, add one pound sugar to each pound fruit. The advantage of
+adding sugar last is that it preserves the color and flavor of the
+fruit. Stew till sufficiently thick, scraping constantly from the
+bottom with a batter-cake turner.--_Mrs. S. T._
+
+
+RASPBERRY JAM.
+
+Wash and pick the berries, boil with a little water, mashing and
+scraping from the bottom as they simmer. When reduced to a thick pulp,
+add one-half pound sugar to each pound berries. Stew till very thick,
+scraping constantly from the bottom. Cool in a large bowl, then put in
+a glass jar with screw top. Blackberry, Dewberry, and Whortleberry Jam
+may be made by the same recipe.
+
+
+FIG PRESERVES.
+
+Pick the figs fully ripe the evening before. Cut off about half the
+stem, and let them soak all night in very weak salt and water. Drain
+off the salt water in the morning and cover them with fresh. Make a
+thick syrup, allowing three-quarters pound loaf sugar to each pound
+fruit. When it boils, drop the figs carefully in and let them cook
+till they look clear. When done take from the fire and season with
+extract of lemon or ginger.
+
+The figs must not be peeled, as the salt water removes the roughness
+from the skin and keeps the fruit firm and hard.--_Miss A. S._
+
+
+TOMATO PRESERVES (_either ripe or green_).
+
+The day before preserving, peel and weigh eight pounds pale yellow,
+pear-shaped or round tomatoes, not quite ripe; spread on dishes
+alternate layers of tomato and sugar, mixing with the latter the
+grated rind and juice of four lemons. In the morning, drain off the
+juice and sugar and boil to a thick syrup. Drop in half the tomatoes
+and boil till transparent. Take up with a perforated spoon and put on
+dishes to cool. Then carry the other half through exactly the same
+process. Then strain the juice, wash the kettle, and put in the juice
+again. When it boils hard, put in again the first boiled tomatoes.
+Take them out when they become amber color, and put in the rest. When
+they are all boiled to an amber color, and cooled on dishes, put them
+in half-gallon glass jars, and add the syrup after it has been boiled
+to a thick jelly.--_Mrs. S. T._
+
+
+GREEN TOMATO SWEETMEATS.
+
+Slice the tomatoes and soak them a day and night in salt and water,
+then in fresh water for an hour or two, then scald in alum water with
+grape leaves. When taken out of alum water, put in cold water to cook.
+Scald in ginger-tea and again put in cold water, while you make the
+syrup. To each pound tomatoes put one and a quarter pounds sugar and a
+few races of white ginger. Cook the tomatoes till clear, the syrup
+till thick. When cool, season the syrup with essence of lemon and pour
+over the tomatoes.--_Mrs. C. M._
+
+
+RECIPE FOR PUTTING UP FRUIT.
+
+For fruit not very acid, weigh one-quarter of a pound white sugar to
+one pound fruit perfectly ripe. After sprinkling the fruit with sugar,
+put it in a preserving kettle and let it just come to a boil. Then put
+it quickly in glass self-sealing cans, being careful to screw down
+the tops tightly.--_Mrs. Dr. E. T. R._
+
+
+CANDIED FRUIT.
+
+Preserve the fruit, then dip it in sugar boiled to a candied
+thickness, and dry it. Grapes and some other fruits may be dipped in
+uncooked.
+
+
+LEMON CONSERVES.
+
+Wash and dry ten lemons. Pare the yellow rind off clear of the white,
+and beat it in a mortar with double its weight of sugar. Pack closely
+in a jar and cover with part of the sugar.--_Mrs. T._
+
+
+ORANGE CONSERVES.
+
+Cut the peel in long, thin strips, and stew in water till all
+bitterness is extracted. Drain off this water and stew again in a
+thick syrup, allowing one pound sugar to each pound peel. Put away in
+a cool place for flavoring puddings, pies, etc.
+
+
+PEACH CONSERVES.
+
+Pare the peaches and cut from the stone in thick slices. Make a syrup,
+allowing three-quarters pound sugar to each pound fruit. Boil the
+peaches and put them on dishes to dry. As they dry, roll them in
+granulated sugar, and pack in jars or boxes.--_Mrs. W. P._
+
+
+GOLDEN SYRUP.
+
+Five pounds white sugar; one quart water. Let it boil two or three
+minutes, then add two pounds strained honey. It will keep for
+months.--_Mrs. D. C._
+
+
+BLACKBERRY JELLY.
+
+Crush one quart blackberries with one pound best loaf sugar. Cook it
+over a gentle fire till thick, then add one gill best brandy. Stir it
+while over the fire, then put it in pots.--_Mrs. E._
+
+
+CURRANT JELLY WITHOUT COOKING.
+
+Press the juice from the currants and strain it. To one pint juice
+put one pound white sugar. Mix together till the sugar is dissolved.
+Then put them in jars, seal them and expose them to a hot sun two or
+three days.--_Mrs. E._
+
+
+CURRANT JELLY.
+
+Pick ripe currants from the stem, and put them in a stone jar. Then
+set the jar in an iron pot and let the fruit boil till the juice is
+extracted. Pour in a flannel bag and let it drip through--without
+squeezing, however, as this makes it cloudy.
+
+To each pint of juice add one pound good white sugar. Boil about
+twenty minutes and keep it well skimmed. Put in the glasses while hot,
+and sun daily.--_Mrs. P. W._
+
+
+CRANBERRY JELLY.
+
+Wash and pick the cranberries, put them in the preserving kettle with
+a very small quantity of water, cover closely and stew till done. Pour
+through a jelly bag or coarse towel, without squeezing, as this will
+prevent it from being clear. Measure and pour the liquid into the
+preserving kettle. Let it boil up and remove the scum, then add the
+sugar, cut or loaf, one pound to a pint. Boil about twenty minutes, or
+until it jellies. It preserves the color of fruit jellies to add the
+sugar as late as possible.--_Mrs. S. T._
+
+
+APPLE JELLY.
+
+Take half a peck of pippin apples, wash them clean, slice them from
+the core, put them in a preserving kettle with a quart of water. Boil
+till entirely soft, then strain through a flannel bag. To each pint of
+juice add one pound white sugar and the juice of three lemons. Boil
+till jellied. Do not stir while boiling.--_Mrs. P. W._
+
+
+_Apple Jelly._
+
+Pare and stew sour, juicy apples (Greenings are best), in enough water
+to cover them. Strain as for currant jelly. Allow a pound of sugar
+for each pound of juice. Put them together and strain. Boil four or
+five minutes, skimming thoroughly.--_Mrs. M. B. B._
+
+
+_Apple Jelly._
+
+Take any number of juicy apples, put them in a porcelain kettle, and
+boil to rags. Then strain them through a cloth or sieve. Put a pound
+of loaf sugar to each pint of the juice, and boil till it jellies.
+Flavor with the seed beaten in a mortar, and put in while the apples
+are cooking.--_Mrs. G. W._
+
+
+CRAB APPLE JELLY.
+
+Slice the apples, take out the cores and seed, as they make the jelly
+bitter. Put them in a kettle cover with water, and boil till quite
+soft, keeping it well skimmed. Pour the pulp in a jelly bag, and let
+it drip through. To each pint of juice, add one pound and a half of
+sugar. Pour in the glasses while hot. Delicious with meats.--_Mrs. P.
+W._
+
+
+QUINCE JELLY.
+
+Make the same as apple jelly, only do not pare or core the fruit, as
+much of the jelly is contained in those parts. Or, you may take the
+sound parings and cores, stew them and strain the liquor twice, and
+you will have a jelly as nice as that made from the fruit. To each
+pound of juice allow one pound of sugar. Boil fifteen minutes.--_Mrs.
+M. B. B._
+
+
+ORANGE JELLY.
+
+Grate the rinds of two Seville and two China oranges, and two lemons.
+Squeeze the juice of six oranges and three lemons. Add one and a
+quarter pounds of loaf sugar and one-quarter of a pint of water, and
+boil till it jellies. Have ready a quart of isinglass jelly, made
+quite stiff. Put it to the syrup and let it boil up once. Then strain
+it and put it in a mould.--_Mrs. V. P. M._
+
+
+JELLY ORANGES.
+
+Dissolve one package gelatine in one cup cold water, afterwards adding
+two cups boiling water to thoroughly dissolve it. Add then three cups
+white sugar, one-quarter teaspoonful cinnamon, grated rind of three
+oranges, juice of twelve fine oranges. Strain through a flannel bag
+into a pitcher, without shaking or squeezing. Extract the pulp from
+the orange, by making a hole in one end of it large enough to admit a
+mustard spoon. Soak the rind a few hours, and then pour the jelly into
+each orange through the hole at the end. Then set aside to congeal.
+Garnish with orange leaves. Cut each orange in two. A very ornamental
+dish.--_Mrs. McG._
+
+
+GREEN GRAPE JELLY.
+
+Gather Catawba grapes before ripening. Pick them from the stem, wash
+them, and put them in a stone jar. Set the jar in a kettle of cold
+water over a hot fire. When the juice comes out of the grapes, take
+the kettle off and strain the grapes. To each pint of juice put one
+pound of the best loaf sugar. Boil twenty minutes in the kettle. Ripe
+grape jelly may be made in the same way.--_Mrs. E._
+
+
+GRAPE JELLY.
+
+The chief art in making jelly is to boil it continuously, slowly and
+gently. It will not harden well if the boiling stops, even for a few
+moments. To preserve the true color and flavor of fruit in jellies or
+jams, boil well before adding the sugar; in this way the water
+contained in all fruit juices is evaporated. Heat the sugar before
+adding it. In making grape jelly, pick the grapes from their stems,
+wash them, put them over the fire in a vessel containing a little
+water, to keep them from burning. Stew a few moments; mash gently with
+a silver spoon, strain, and to every pint of juice, allow one pound of
+white sugar. After the juice comes to the boiling point, boil twenty
+minutes, pour it over the heated sugar, and stir constantly till all
+is dissolved. Then fill the jelly glasses.--_J. I. M._
+
+
+REMEDY FOR MOULDINESS IN FRUIT JELLIES.
+
+Fruit jellies may be preserved from mouldiness by covering the surface
+one-quarter of an inch deep with finely pulverized loaf sugar. Thus
+protected, they will keep for years.--_Mrs. R. C. M. W._
+
+
+TOMATO JELLY.
+
+Take ripe tomatoes, peel them carefully, cutting out all the seams and
+rough places. To every pound put half a pound of sugar. Season with
+white ginger and mace. Boil to a stiff jelly, then add enough good
+cider vinegar to keep it.--_Mrs. Dr. P. C._
+
+
+SUGAR CANDY.
+
+Two cupfuls sugar, one cupful water, one wineglassful vinegar, one
+tablespoonful butter. Cook ten or fifteen minutes.--_Mrs. Dr. J._
+
+
+_Sugar Candy._
+
+Three cupfuls sugar, half a cupful vinegar, half a cupful water, juice
+of one lemon. Boil without stirring, till brittle. Pour on a buttered
+dish and pull till white and light.--_Mrs. McG._
+
+
+SUGAR KISSES.
+
+Whisk the whites of four eggs to a stiff froth and stir in half a
+pound sifted white sugar. Flavor as you like. Lay it when stiff in
+heaps the size of a small egg, on white paper. Lay on a board half an
+inch thick and put in a hot oven. When a little yellowish, slip off
+two of the kisses with a knife and join the bottom parts together.
+Continue till all are thus prepared.--_Mrs. R._
+
+
+NUT CANDY.
+
+Make sugar candy by one of the foregoing receipts, but instead of
+pouring it into a dish, drop it at intervals over a buttered dish. On
+each bit of candy thus dropped, lay half the kernel of an English
+walnut, and when a little cool, pour half a spoonful of sugar candy on
+top. Candy of almonds, pecans, or palm nuts may be made by the same
+recipe.--_Mrs. S. T._
+
+
+CREAM CANDY.
+
+Two pounds of sugar, half a cup water, two tablespoonfuls vinegar, one
+tablespoonful butter. Boil twenty minutes. Season with lemon or
+vanilla, just as you take it off. Put in a dish and stir till
+cold.--_Mrs. McN._
+
+
+MOLASSES CANDY.
+
+Boil one quart molasses in a rather deep vessel. Boil steadily,
+stirring from sides and bottom. When a little, poured in a glass of
+cold water, becomes brittle, it is done. Pour in a buttered dish and
+pull as soon as cool enough to handle, or you may stir in, when it is
+nearly done, some picked kernels of the common black walnut. Boil a
+little longer, pour on a buttered dish, and cut in squares just before
+it gets cold.--_Mrs. S. T._
+
+
+CARAMELS.
+
+One cake (half a pound) of Baker's chocolate broken up, four pounds
+brown sugar, half a pound fresh butter, one pint of milk. Pour the
+milk in a preserving kettle and pour the other ingredients into this.
+Let it boil at least half an hour, stirring frequently. When done, a
+crust of sugar will form on the spoon and on the side of the kettle.
+Pour in a large tablespoonful extract of vanilla, take from the fire
+and stir rapidly till it begins to thicken like mush. Then pour
+quickly into buttered dishes or pans, and when nearly cold cut into
+small squares.--_Mrs. S. T._
+
+
+_Caramels._
+
+Three pounds white sugar, half a pound of chocolate, one pint milk,
+six ounces of butter. Boil three-quarters of an hour and stir
+constantly.--_Mrs. R. C._
+
+
+CHOCOLATE CARAMELS.
+
+Two and one-half pounds of sugar, three-quarters pound of chocolate,
+one quarter pound of butter, half a pint of milk or cream.--_Mrs. W.
+C. R._
+
+
+CREAM CHOCOLATE.
+
+One cupful of cream, with enough white sugar to thicken it. Boil till
+thick, and when cold, roll up in little balls and put them on a dish
+on which has been poured some melted chocolate. Then pour over them
+with a spoon some melted chocolate. When quite cool, cut apart and
+trim off the edges, if uneven. This cream should be seasoned with a
+few drops of vanilla and the dish should be buttered.--_Miss N._
+
+
+COCOANUT CARAMELS.
+
+One-quarter pound Baker's chocolate (half cake), one-quarter pound
+butter, two pounds nice brown sugar, one teacup rich milk. Stew half
+an hour or till thick. Add a grated cocoanut. Stir till it begins to
+boil again. Take from the fire, stir in a tablespoonful vanilla, and
+pour into buttered dishes. When cool enough to handle, make into
+balls, the size of a walnut and place on buttered dishes.--_Mrs. S.
+T._
+
+
+_Cocoanut Caramels._
+
+Pour a teacup of boiling milk over one-quarter cake of pounded
+chocolate. Let it steep an hour, then add one and one-quarter pounds
+of white sugar, and the milk of a cocoanut. Boil till perfectly done.
+Then remove from the fire, adding the grated cocoanut. Season with
+vanilla, pour in buttered dishes, and cut in blocks.--_Mrs. W. C._
+
+
+COCOANUT BALLS.
+
+Wet two pounds of sugar with the milk of a cocoanut. Boil and stir
+till it begins to granulate. Then stir in the cocoanut grated fine.
+Boil a short time longer, then pour into buttered dishes, and as soon
+as it can be handled make into balls.--_Mrs. J. M._
+
+
+COCOANUT DROPS.
+
+The white part of a grated cocoanut, whites of four eggs well beaten,
+one-half pound sifted white sugar. Flavor with rose water or lemon.
+Mix all as thick as can be stirred; lay in heaps half an inch apart,
+on paper or on a baking-pan, in a hot oven. Take them out when they
+begin to look yellowish.--_Mrs. R._
+
+
+ALMOND MACAROONS.
+
+One-half pound almonds, blanched and pounded, with a teaspoonful
+essence of lemon, till a smooth paste. Add an equal quantity of sifted
+white sugar and the whites of two eggs. Work well together with a
+spoon. Dip your hand into water and work them into balls the size of a
+nutmeg. Lay them on white paper an inch apart, then dip your hand in
+water and smooth them. Put them in a slow oven for three-quarters of
+an hour. Cocoanut may be used instead of almonds.--_Mrs. M. G. H._
+
+
+
+
+WINE.
+
+
+Be sure to get perfectly ripe fruit for making wine, but do not gather
+it immediately after rain, as it is watery then and less sweet than
+usual.
+
+Be very careful to stop the wine securely as soon as fermentation
+ceases, as otherwise it will lose its strength and flavor. Watch
+carefully to see when fermentation ceases.
+
+Strawberry wine makes a delicious flavoring for syllabub, cake, jelly,
+etc., and so does gooseberry wine. Dewberries make a prettier and
+better wine than blackberries, and have all the medicinal virtues of
+the latter.
+
+The clearest wine is made without straining, by the following process:
+Take a tub or barrel (a flour-barrel for instance), and make a little
+pen of sticks of wood at the bottom. On top of this pen lay an armful
+of clean straw. Bore a hole in the side of the tub or barrel as near
+the bottom as possible, and set it on a stool or box so as to admit of
+setting a vessel underneath it. After mashing the berries intended for
+wine, put them on top the straw, and let the juice drain through it
+and run through the hole at the side of the tub or barrel into the
+vessel set beneath to catch it. Be careful to have this vessel large
+enough to avoid its being overrun. Any open stone vessel not used
+before for pickle will answer, or a bucket or other wooden vessel may
+be used. Let the berries remain on the straw and drain from evening
+till the next morning. Some persons make a slight variation on the
+process above described, by pouring hot water over the berries after
+putting them on the straw. After the draining is over, an inferior
+sort of wine may be made by squeezing the berries.
+
+The following process will make wine perfectly clear: To a half-gallon
+of wine put two wine-glasses of sweet milk. Stir it into the wine and
+pour it all in a transparent half-gallon bottle. Stop it and set it by
+for twenty-four hours, at the end of which time the wine will be
+beautifully clear, the sediment settling with the milk at the bottom.
+Pour off the wine carefully into another bottle, not allowing any of
+the sediment or milk to get into the fresh bottle. The same directions
+apply to vinegar.
+
+
+BLACKBERRY WINE.
+
+Fill large stone jars with ripe black or dewberries. Cover them with
+water, mash them, and let them stand several hours, or, if freshly
+gathered, let them stand all night. Then strain through a thick cloth
+and add three pounds white sugar to each gallon of juice. Let the wine
+stand a few days in the jars, stirring and skimming each day. Put it
+in a demijohn, but do not cork it up for some time.--_Mrs. M. D._
+
+
+_Blackberry Wine._
+
+Measure the berries and bruise them; to every gallon adding one quart
+of boiling water. Let it stand twenty-four hours, stirring
+occasionally; then strain off the liquor into a cask, adding two
+pounds sugar to every gallon. Cork tight and let it stand till the
+following October, when it will be ready for use without further
+boiling or straining.
+
+
+_Blackberry Wine._
+
+One bushel very ripe berries makes ten gallons wine. Mash the berries
+as fine as possible and pour over them a water-bucket of clear spring
+water. Cover it and let it stand twenty-four hours to ferment. Next
+day strain through a cloth, and to every three quarts juice add two
+quarts clear cold water and five pounds common brown sugar. Pour in a
+demijohn or runlet, reserving some to fill the vessel as fermentation
+goes on. After six or eight days, put to every ten gallons one-half
+box gelatine. After two weeks, cover the bung-hole with a piece of
+muslin. Two or three weeks later, cork tightly and then leave
+undisturbed for six months. After that time, bottle and seal. Superior
+currant wine may be made by this recipe.--_Mrs. F._
+
+
+_Blackberry Wine._
+
+Fill a large stone jar with the ripe fruit and cover it with water.
+Tie a cloth over the jar and let them stand three or four days to
+ferment; then mash and press them through a cloth. To every gallon of
+juice add three pounds of brown sugar. Return the mixture to the jar
+and cover closely. Skim it every morning for more than a week, until
+it clears from the second fermentation. When clear, pour it carefully
+from the sediment into a demijohn. Cork tightly, set in a cool place,
+When two months old it will be fit for use.--_Mrs. Gen. R. E. Lee._
+
+[Copied from a recipe in Mrs. Lee's own handwriting.]
+
+
+GRAPE WINE.
+
+Take any convenient quantity of perfectly ripe grapes. Mash them so as
+to break all the skins, and put them in a tub or other clean vessel,
+and let them remain twenty-four hours; with a cider-press or other
+convenient apparatus, express all the juice, and to each gallon of
+juice thus obtained add from two to two and a half pounds of white
+sugar (if the grapes are sweet, two pounds will be enough), put the
+juice and sugar in a keg or barrel, and cover the bung-hole with a
+piece of muslin, so the gas can escape and dust and insects cannot get
+in; let it remain perfectly quiet until cold weather, then bung up
+tightly. This wine will need no clarifying; if allowed to rest
+perfectly still it can be drawn off perfectly clear.--_Mr. W. A. S._
+
+
+_Grape Wine._
+
+Pick the grapes from the bunch, mash thoroughly, and let them stand
+twenty-four hours. Then strain and add three pounds of sugar to every
+gallon of juice. Leave in a cask six months, and then bottle, putting
+three raisins in each bottle.--_Mrs. R. L._
+
+
+_Grape Wine._
+
+Press the grapes, and when the juice settles, add two pounds of white
+sugar to four quarts of juice. Let it stand twenty-four hours, drain,
+put in a cask; do not stop tightly till the fermentation is
+over.--_Mrs. R. A._
+
+
+CATAWBA GRAPE WINE.
+
+Mash ripe grapes to a pulp, and let them stand twenty-four hours. Then
+squeeze through a cloth, and add two pounds of sugar to each gallon of
+pure juice. Put in a cask, leave the bung out, and put coarse muslin
+over the hole to admit the air. Let it stand six weeks, or till
+fermentation ceases. Then close the mouth of the cask and let the wine
+stand several months, after which it may be drawn off.--_Mrs. R. D._
+
+
+_Catawba Grape Wine._
+
+To every gallon of grape juice add one quart of cold, clear water, and
+three pounds of "A" sugar. Pour into a runlet and let it remain
+uncorked fourteen days, and then cork loosely. Add half a box gelatine
+to every ten gallons, fourteen days after making it. At the end of a
+month tighten the cork, then let it remain undisturbed for six months,
+after which it may be carefully racked, bottled, and sealed.--_Mrs.
+Dr. E._
+
+
+FOX GRAPE WINE.
+
+To every bushel of fox grapes add twenty-two quarts of water. Mash the
+fruit and let it stand twenty-four hours. Strain through a linen or
+fine sieve that will prevent the seed from getting through. To every
+gallon of juice add two pounds of brown sugar. Fill the cask not quite
+full. Let it stand open fourteen days, and then close the bung.--_Mrs.
+Gen. R. E. Lee._
+
+[The above was copied from an autograph recipe of Mrs. Lee's, kindly
+furnished by her daughter.]
+
+
+WILD BLACK GRAPE WINE.
+
+Pick the grapes from the stem and cover with water. Mash and strain
+immediately. Add three pounds white sugar to one gallon juice. Garden
+grape wine is made in the same way. If you prefer a red wine, let the
+water stand on the grapes all night. The light wine is the best,
+however.
+
+This wine has to be kept much longer than blackberry wine before it is
+fit for use.--_Mrs. M. D._
+
+
+NATIVE GRAPE WINE.
+
+Pick all the perfect grapes from the bunches, wash them and pack them
+down in a wooden or stone vessel. Pour over them boiling water--about
+one quart to every bushel of grapes. Tie a cloth over them and let
+them stand a week or ten days. Then strain it and add three pounds
+sugar to every gallon juice, mixing it well. Put in demijohns and tie
+a cloth over the top. Let it stand six months, and then cork it
+tightly. The wine will be fit for use in nine months.--_Mrs. Dr. S._
+
+
+GOOSEBERRY WINE.
+
+To every gallon of gooseberries add three pints of boiling water. Let
+it stand two days, then mash and squeeze out the juice, to every
+gallon of which add three pounds of sugar. Put it in a cask and draw
+off about the usual time of drawing off other wines.--_Mrs. R. T. H.
+A._
+
+
+CURRANT WINE.
+
+Put three pounds of brown sugar to every squeezed gallon of currants.
+Add a gallon of water, or two, if juice is scarce. It is better to put
+it in an old wine-cask and let it stand a year before you draw it
+off.--_Mrs. Gen. R. E. Lee._
+
+[Copied from a recipe in her own handwriting.]
+
+
+_Currant Wine._
+
+Mash the currants well and strain through a linen towel. Add a gallon
+of water to every gallon of juice. Allow three pounds sugar to every
+gallon of the mixture. Put in a cask and cork loosely till
+fermentation is over. Bottle in September.--_Mrs. Dr. S._
+
+
+_Currant Wine._
+
+To one gallon well picked and washed currants, add one gallon water.
+Let it stand twenty-four hours, then strain through a flax linen
+cloth. Add to a gallon of juice and water three pounds brown sugar.
+Let it stand fourteen days in a clean, open cask.--_Mrs. Dr. E._
+
+
+CHERRY WINE.
+
+Measure the berries and bruise them, adding to every gallon one quart
+boiling water. Let it stand twenty-four hours, stirring occasionally.
+Then strain off the liquor, put in a jar, adding two pounds sugar to
+every gallon. Stop tightly, and let it stand till the next October,
+when it will be fit for use without straining or boiling.
+
+
+STRAWBERRY WINE.
+
+Mash the berries and add to each gallon of fruit a half-gallon boiling
+water. Let it stand twenty-four hours, then strain and add three
+pounds brown sugar to each gallon juice. Let it stand thirty-six
+hours, skimming the impurities that rise to the top. Put in a cask,
+reserving some to add as it escapes from the cask. Fill each morning.
+Cork and seal tightly after the fermentation is over.--_Mrs. E._
+
+
+ORANGE WINE.
+
+One gallon juice of sour oranges, four gallons water, twenty pounds
+sugar. Boil it and clarify with the whites of two eggs; skim the
+liquid till the scum has disappeared. Pour into a vessel of suitable
+size, taking the precaution to first strain it through flannel. Add
+three-quarters of a bottle of raw juice and let it ferment. Bottle in
+six months. Put less sugar if you prefer a wine less sweet.--_Mrs. N._
+
+
+CIDER WINE.
+
+One gallon sweet cider, three pounds sugar. Put in a cask and let it
+ferment. Keep the vessel full so that it will run over. Let it stand
+fifteen days. Put the corks in a little tighter every day. Let it
+stand three months, then bottle and seal up.--_Mrs. E. B._
+
+
+TOMATO WINE.
+
+Pick small, ripe tomatoes off the stems, put them in a clean bucket or
+tub, mash well, and strain through a linen rag (a bushel will make
+five gallons of juice). Add from two and a half to three pounds brown
+sugar to each gallon. Put in a cask and let it ferment like raspberry
+wine. If two gallons water be added to a bushel of tomatoes, the wine
+will be as good.--_Mrs. A. D._
+
+
+EGGNOG.
+
+To each egg one tablespoonful of sugar, one wine-glassful of milk, one
+wine-glassful of liquor. The sugar and yolks to be well beaten
+together, and the whites (well beaten) added by degrees. To twelve
+eggs, put eight glassfuls of brandy and four of wine. Put the liquor
+in the yolks and sugar, stirring slowly all the time; then add the
+whites, and lastly the milk.--_Mrs. F._
+
+
+_Eggnog._
+
+Three dozen eggs, three pounds of sugar, half a gallon of brandy, half
+a pint of French brandy, half a gallon of milk. Beat the yolks and
+whites separately. Stir the sugar thoroughly into the yolks, add the
+brandy slowly so as to cook the eggs, then add the milk, and lastly
+the whites, with grated nutmeg, reserving enough for top-dressing.
+--_Mrs. P. W._
+
+
+_Eggnog._
+
+Take any number of eggs you wish, beat the whites and yolks separately
+and as light as possible. Stir into the yolks, while beating, a
+tablespoonful of sugar to each egg. Then pour on the yolks and sugar a
+small wine-glassful of wine, flavored with a little vanilla, to each
+egg. On that pour a wine-glassful of rich milk or cream to each egg.
+Beat the whites as if for cake, then beat in enough sugar to make them
+smooth and stiff. Stir this into the eggnog for twenty minutes, and
+grate nutmeg on the top.--_Mrs. R. C._
+
+
+APPLE TODDY.
+
+Half a gallon of apple brandy, half a pint of French brandy, half a
+pint of peach brandy, half a pint of Madeira wine, six apples, baked
+without peeling, one pound of sugar, with enough hot water to
+dissolve it; spice, if you like. This toddy, bottled after straining,
+will keep for years, and improve with age.--_Mrs. C. C. McP._
+
+
+_Apple Toddy._
+
+One gallon of apple brandy or whiskey, one and a half gallon of hot
+water, well sweetened, one dozen large apples, well roasted, two
+grated nutmegs, one gill of allspice, one gill of cloves, a pinch of
+mace. Season with half a pint of good rum. Let it stand three or four
+days before using.--_Col. S._
+
+
+RUM PUNCH.
+
+Make a rich, sweet lemonade, add rum and brandy to taste, only dashing
+with brandy. It must be sweet and strong.--_Mrs. D. R._
+
+
+REGENT PUNCH.
+
+One pint of strong black tea (in which put the rind of four lemons cut
+very thin). Two pounds of sugar, juice of six lemons, juice of six
+oranges, one pint of French brandy, one pint of rum, two quarts of
+champagne. Serve in a bowl, with plenty of ice.--_Mrs. C. C. McP._
+
+
+TEA PUNCH.
+
+Three cups of strong green tea (in which put the rind of six lemons,
+pared very thin), one and one-half pound of sugar, juice of six
+lemons. Stir together a few minutes, then strain, and lastly add one
+quart of good rum. Fill the glasses with crushed ice when used. It
+will keep any length of time bottled. Fine for hot weather.--_Mrs. A.
+B._
+
+
+ROMAN PUNCH.
+
+Grate the rind of four lemons and two oranges upon two pounds of
+sugar. Squeeze the juice of these, and let it stand several hours.
+Strain them through a sieve. Add one quart of champagne and the
+whites of three eggs, beaten very light. Freeze, and serve in hock
+glasses.--_Mrs. C. C. McP._
+
+
+_Roman Punch._
+
+To make a gallon. One and a half pint of lemon juice, rinds of two
+lemons grated on sugar, one pint of rum, half a pint of brandy, two
+quarts of water, three pounds of loaf sugar. A pint-bottle of
+champagne is a great improvement. Mix all together, and freeze.--_Mrs.
+B. C. C._
+
+
+BLACKBERRY CORDIAL.
+
+Two quarts blackberry juice, one pound loaf sugar, four grated
+nutmegs, one-quarter ounce ground cloves, one-quarter ounce ground
+allspice, one-quarter ounce ground cinnamon. Simmer all together, for
+thirty minutes, in a stewpan closely covered, to prevent evaporation.
+Strain through a cloth when cold and add a pint of the best French
+brandy. Soothing and efficacious in the summer complaints of children.
+Dose, one teaspoonful poured on a little pounded ice, once or several
+times a day, as the case may require.
+
+Whortleberry cordial may be made by the same recipe. Good old whiskey
+may be used for either, in the absence of brandy.--_Mrs. Gen. S._
+
+
+_Blackberry Cordial._
+
+Half a bushel of berries, well mashed, one-quarter pound of allspice
+(pulverized), two ounces cloves (pulverized). Mix and boil slowly till
+done. Then strain through homespun or flannel, and add one pound white
+sugar to each pint of juice. Boil again, and, when cool, add half a
+gallon best brandy. Good for diarrhoea or dysentery. Dose, one
+teaspoonful or more according to age.-_Mrs. S. B._
+
+
+DEWBERRY CORDIAL.
+
+To one quart juice put one pound loaf sugar and boil these together
+fifteen minutes. When cool, add one gill brandy, one tablespoonful
+mace, cloves, and allspice powdered. Bottle and cork tightly.--_Mrs.
+A. D._
+
+
+_Dewberry Cordial._
+
+Two quarts strained juice, one pound loaf sugar, four grated nutmegs,
+one-half ounce pulverized cinnamon, one-quarter ounce pulverized
+cloves, one-quarter ounce pulverized allspice. Simmer all together for
+thirty minutes, in a saucepan tightly covered to prevent evaporation.
+Then strain through a cloth, and, when cold, add one pint best French
+brandy. Bottle and cork tightly.--_Mrs. D. R._
+
+
+STRAWBERRY CORDIAL.
+
+One gallon apple brandy, four quarts strawberries. After standing
+twenty-four hours, press them through a cotton bag, and add four
+quarts more of berries. After twenty-four hours more, repeat this
+process. To every quart of the cordial add one pound of sugar, or
+sweeten it with a syrup made as follows: two pounds sugar, one pint
+water, white of one egg whipped a little--all boiled together. When
+cold, add one pint syrup to one quart cordial.--_Mrs. C. F. C._
+
+
+CHERRY CORDIAL.
+
+Extract the juice from ripe Morella cherries as you would from
+berries. Strain through a cloth, sweeten to your taste, and when
+perfectly clear, boil it. Put a gill of brandy in each bottle, cork
+and seal tightly. Will keep all the summer in a cool place. Delicious
+with iced water.
+
+
+CHERRY CORDIAL OR CHERRY BRANDY.
+
+Take three pounds Morella cherries. Stone half and prick the rest.
+Throw into a jar, adding the kernels of half slightly bruised. Add one
+pound white sugar. Cover with brandy, and let it stand a month.--_Mrs.
+E._
+
+
+MINT CORDIAL.
+
+Pick the mint early in the morning while the dew is on it. Do not
+bruise it. Pour some water over it, and then drain it off. Put two
+handfuls in a pitcher with a quart of French brandy. Cover and let it
+stand till next day. Take out the mint carefully, and put in as much
+more, which take out next day. Add fresh mint a third time, taking it
+out after twenty-four hours. Then add three quarts water and one pound
+loaf sugar to the brandy. Mix well, and, when clear, bottle.--_Mrs.
+Dr. J._
+
+
+STRAWBERRY ACID.
+
+Put twelve pounds fruit in a pan. Cover it with two quarts water,
+having previously acidulated the water with five ounces tartaric acid.
+Let it remain forty-eight hours. Then strain, taking care not to
+bruise the fruit. To each pint of juice add one pound and a half
+powdered sugar. Stir till dissolved, and leave a few days. Then bottle
+and cork lightly. If a slight fermentation takes place, leave the
+corks out for a few days. The whole process to be cold. When put away,
+the bottles must be kept erect.--_Mrs. Col. R._
+
+
+ROYAL STRAWBERRY ACID.
+
+Dissolve two ounces citric acid in one quart spring water, which pour
+over three pounds ripe strawberries. After standing twenty-four hours,
+drain the liquor off, and pour it over three pounds more of
+strawberries. Let it stand twenty-four hours more, and again drain the
+liquor off. Add to the liquor its own weight of sugar. Boil three or
+four minutes, put in cool bottles, cork lightly for three days, then
+cork tightly and seal.--_Mrs. G._
+
+
+STRAWBERRY VINEGAR.
+
+Four pounds strawberries, three quarts vinegar. Put fresh, ripe
+berries in a jar, adding to each pound a pint and a half of fine, pale
+white-wine vinegar. Tie a thick paper over them and let them remain
+three or four days. Then drain off the vinegar, and pour it over four
+pounds fresh fruit. After three days drain it again, and add it a
+third time to fresh fruit. After draining the last time, add one pound
+refined sugar to each pint of vinegar. When nearly dissolved, stir the
+syrup over a fire till it has dissolved (five minutes). Skim it, pour
+it in a pitcher, cover it till next day. Then bottle it, and cork it
+loosely for the first few days. Use a few spoonfuls to a glass of
+water.--_Mrs. E. P. G._
+
+
+RASPBERRY VINEGAR.
+
+Put a quart red raspberries in a bowl. Pour over them a quart strong
+apple vinegar. After standing twenty-four hours, strain through a bag,
+and add the liquid to a quart of fresh berries. After twenty-four
+hours more, strain again, and add the liquid to a third quart of
+berries. After straining the last time, sweeten liberally with pounded
+loaf sugar, refine and bottle. Blackberry vinegar may be made by the
+same recipe.--_Mrs. C. N._
+
+
+_Raspberry Vinegar._
+
+Put two quarts ripe, fresh gathered berries in a stone or china
+vessel, and pour over them a quart of vinegar. After standing
+twenty-four hours, strain through a sieve. Pour the liquid over two
+quarts fresh berries, which strain after twenty-four hours. Allow one
+pound loaf sugar to each pint of juice. Break up the sugar and let it
+melt in the liquid. Put the whole in a stone jar, cover closely, and
+set in a kettle of boiling water, which must be kept boiling briskly
+an hour. Take off the scum, and, when cold, bottle.--_Miss N. L._
+
+
+RASPBERRY ACID.
+
+Dissolve five ounces tartaric acid in two quarts water, and pour it
+over twelve pounds berries. Let it stand twenty-four hours, and then
+strain without bruising the fruit. To each pint clear juice add one
+pound and a half dissolved sugar, and leave a few days. If a slight
+fermentation takes place, delay corking a few days. Then cork and
+seal.--_Mrs. G._
+
+
+LEMON VINEGAR.
+
+Fill a bottle nearly full of strong cider vinegar. Put in it the rind
+of two or three lemons, peeled very thin. In a week or two it will be
+ready for use, and will not only make a nice beverage (very much like
+lemonade), but will answer for seasoning.--_Mrs. M. C. C._
+
+
+LEMON OR ORANGE SYRUP.
+
+Put one pound and a half white sugar to each pint of juice. Add some
+peel, and boil ten minutes, then strain and cork. It makes a fine
+beverage, and is useful for flavoring pies and puddings. The juice of
+any acid fruit may be made into a syrup by the above recipe.
+
+
+ORGEAT.
+
+Make a syrup of one pound sugar to one pint water. Put it aside till
+cold. To five pounds sugar put one gill rose-water and two
+tablespoonfuls essence of bitter almonds.--_Mrs. I. H._
+
+
+SUMMER BEER.
+
+Twelve quarts water, one quart molasses, one quart strong hop-tea,
+one-half pint yeast. Mix well and allow to settle. Strain through a
+coarse cloth, and bottle. It will be good in twenty-four hours.--_Mrs.
+E. W._
+
+
+CREAM BEER.
+
+Two ounces tartaric acid, two pounds white sugar, three pints water,
+juice of one lemon. Boil all together. When nearly cold, add whites of
+three eggs, well beaten, with one-half cupful flour, and one-half
+ounce essence wintergreen. Bottle and keep in a cool place. Take two
+tablespoonfuls of this mixture for a tumbler of water, in which put
+one-quarter teaspoonful soda.--_Mrs. E._
+
+
+LEMON BEER.
+
+Cut two large lemons in slices and put them in a jar. Add one pound
+white sugar and one gallon boiling water. Let it stand till cool; then
+add one-quarter cupful yeast. Let it stand till it ferments. Bottle in
+the evening in stone jugs and cork tightly.--_Mrs. G. W. P._
+
+
+GINGER BEER.
+
+One and a half ounce best ground Jamaica ginger, one and a half ounce
+cream of tartar, one pound brown sugar, two sliced lemons, four quarts
+boiling water, one-half pint yeast. Let it ferment twenty-four hours.
+In two weeks it will be ready for use.--_Mrs. G. W. P._
+
+
+SMALL BEER.
+
+Fifteen gallons water, one gallon bran, one and a half gallon
+molasses, one quart corn or oats, one-quarter pound hops. Let it boil
+up once; take it off and sweeten with the aforementioned molasses. Put
+it in a tub to cool. When a little more than milk warm, add one and a
+half pint yeast. Cover it with a blanket till next morning, and then
+bottle.--_Mrs. M. P._
+
+
+MULLED CIDER.
+
+To one quart cider take three eggs. Beat them light and add sugar
+according to the acidity of the cider. When light, pour the boiling
+cider on, stirring briskly. Put back on the fire and stir till it
+fairly boils. Then pour off.--_Mr. R. H. M._
+
+
+CRAB CIDER.
+
+To a thirty-gallon cask put one bushel clean picked grapes. Fill up
+with sweet cider, just from the press--crab preferred. Draw off in
+March, and it is fit for use. Add brandy, as much as you think
+best.--_Mrs. A. D._
+
+
+
+
+THE SICK-ROOM--DIET AND REMEDIES FOR THE SICK.
+
+
+First of all, let me say that after a reliable physician has been
+called in, his directions should be strictly followed, and his
+instructions should be the law in the sick-room. Have everything in
+readiness for his admission immediately after his arrival, as his time
+is valuable and it occasions him both annoyance and loss of time to be
+kept waiting outside of the sick-room, after reaching the house of the
+patient.
+
+Pure air is of vital importance in the sick-room. Many persons exclude
+fresh air for fear of dampness, but even damp air is better than
+impure. Even in cold weather, there should be a free circulation of
+air. If there are no ventilators, let the air circulate from the tops
+of the windows, rather than admit it by opening the door, which is apt
+to produce a draft. Meantime keep up a good fire; if practicable, let
+it be a wood fire, but if this be not attainable, have an open grate,
+with a coal fire. The sight of a bright blaze is calculated to cheer
+the patient, while the sight of a dark, close stove is depressing. By
+no means allow a sick person to be in a room warmed by a flue or
+register.
+
+The old idea of darkening the sick-room is exploded. It should be
+darkened only when the patient wishes to sleep. If the eyes are weak,
+admit the sunshine from a quarter where it will not fall upon them.
+The modern science of physics has come to recognize sunshine as one of
+the most powerful of remedial agencies, and cases are not rare in
+which invalids have been restored to health by using sun-baths, and
+otherwise freely enjoying the sunshine.
+
+It is best to have no odors in the sick-room unless it be bay rum,
+German cologne, or something else especially fancied by the sick
+person. Where there is any unpleasant exhalation, it is far better to
+let it escape by properly ventilating the room, than to try to
+overcome it by the aid of perfumery. In fevers, where there are
+offensive exhalations from the body, sponging with tepid water will
+help to remove the odor, and will also prove soothing to the patient.
+In winter, expose but a small portion of the body at a time, in
+sponging. Then rub gently with the hand or a coarse towel, and there
+will be no danger of the patient's taking cold, even in winter.
+
+Be careful to keep warm, soft flannels on the sick person in winter.
+In summer, do not keep a pile of bedclothes on the patient, even
+though chilly. It is better to keep up the circulation by other means,
+such as rubbing or stimulants. Scrupulous neatness should be observed
+about the bed-linen (as well as the other appointments of the
+sick-room). Never use bed-quilts or comforts; they are not only heavy,
+but retain the exhalations from the body. Use soft, fleecy blankets
+instead.
+
+The nurse should watch her opportunity of having the bedclothes taken
+into the fresh air and shaken, and the bed made up, when the patient
+has been lifted up and set in an easy-chair near the fire. The
+arrangements about the bed should be quickly made, so that the patient
+may be able to lie down again as soon as fatigued. Let such sweeping
+and dusting as are necessary be also done with dispatch, using a
+dust-pan to receive the dust from the carpet. Avoid clouds of dust
+from the carpet, and of ashes from the fireplace.
+
+The nurse has a very important part to play, as physicians say that
+nursing is of equal importance as medical attendance. The nurse should
+be careful not to wear a dress that rustles, nor shoes that creak, and
+if the patient has any fancy, or any aversion connected with colors,
+she should regard it in her dress. Indeed, the patient should be
+indulged in every fancy that is not hurtful.
+
+The nurse should be prompt in every arrangement. Where blisters or
+poultices are to be used, she should not wait till the last moment to
+prepare them, but should do so before uncovering the patient to apply
+them, or even broaching the subject. If anything painful or
+distasteful has to be undergone by the patient, it should not be
+discussed beforehand with or before the patient; but when all is in
+readiness, with cheerful and soothing words, let it be done.
+
+The patient should never be kept waiting for food, medicine, bath, or
+any other requisite. Every arrangement should be made beforehand to
+supply his or her needs in good time. Crushed ice and other needful
+things should be kept always at hand, so the patient may have them at
+any moment without delay. Especially on the approach of night, try to
+provide everything needed during the night, such as ice, mustard, hot
+water, kindling wood, a large piece of soapstone for the feet, as this
+is more cleanly and retains heat better than other things used for the
+purpose. Other things, such as the nature of the sickness may call
+for, should be thought of and provided before nightfall.
+
+As the sick are very fastidious, all food for them must be prepared in
+the most delicate manner. Do not bring the same article of food
+several times consecutively, but vary it from time to time. Do not let
+a sick person have any article of food forbidden by a physician, as
+there are many reasons known to them only, why dishes fancied by the
+sick should be injurious.
+
+Avoid whispering, as this excites nervousness and apprehension on the
+part of the sick. Do not ask in a mournful tone of voice how the
+patient is. Indeed, it is best to ask the sick as few questions as
+possible. It is far better to watch their symptoms for yourself than
+to question them. Examine for yourself if their feet are warm, and
+endeavor to discover their condition and their wants, as far as
+possible, without questions.
+
+In a case of illness, many well-meaning persons crowd to see the
+patient; do not admit them into the sick-room, as it is both exciting
+and fatiguing to an ill person to see company, and, when in a critical
+condition, the balance might be disastrously turned by the injudicious
+admission of visitors. Both mind and body must be kept quiet to give
+the patient a chance for recovery. When well enough to listen to
+conversation, the patient should hear none but what is cheerful and
+entertaining, never any of an argumentative or otherwise unpleasant
+nature.
+
+Do not allow the patient to read, as it is too great a tax on the
+sight and brain before convalescence. Suitable books, in large print,
+are a great resource to the patient when arrived at this stage, but
+should be read only in moderation.
+
+Driving out is a delightful recreation for convalescents, and they
+should be indulged in it as soon as the physician pronounces it safe.
+In winter, they should be carried driving about noon, so as to enjoy
+the sunshine at its warmest. In summer, the cool of the morning or
+evening is the best time to drive them out; but if the latter time be
+chosen, be careful to return immediately after sundown. Make
+arrangements for the patient on returning to find the room thoroughly
+cleaned, aired, and adorned with fresh flowers (always so cheering in
+a sick-room), and let the bed be nicely made up and turned down. It is
+well to have some little refreshment awaiting after the drive--a
+little cream or milk toddy, a cup of tea or coffee, or, if the weather
+be hot, some cooling draught perhaps would be more acceptable. It is
+well to keep the convalescent cheered, by projecting each day some new
+and pleasant little plan for the morrow.
+
+
+ARROWROOT.
+
+Break an egg. Separate the yolk and white. Whip each to a stiff froth.
+Add a tablespoonful of arrowroot and a little water to the yolk. Rub
+till smooth and free from lumps. Pour slowly into half a pint of
+boiling water, stirring all the time. Let it simmer till jelly-like.
+Sweeten to the taste and add a tablespoonful of French brandy. Stir in
+the frothed white and take hot in winter. In summer, set first on ice,
+then stir in the beaten white. Milk may be used instead of
+water.--_Mrs. S. T._
+
+
+_Arrowroot._
+
+Mix one tablespoonful arrowroot with enough cold water to make a
+paste, free from lumps. Pour this slowly into half a pint boiling milk
+and let it simmer till it becomes thick and jelly-like. Sweeten to the
+taste and add a little nutmeg or cinnamon.--_Mrs. R. C. M. W._
+
+
+SEAMOSS FARINA.
+
+One tablespoonful in one quart hot water makes jelly; one
+tablespoonful in one quart milk makes blanc-mange. Stir fifteen
+minutes, and, while simmering, flavor with vanilla or lemon. Suitable
+for sick persons.--_M. L. G._
+
+
+RACAHAUT.
+
+One pound rice flour, one pound chocolate, grated fine, two
+tablespoonfuls arrowroot. From a half-pound to a pound of sugar. Mix
+well together and put in a close jar. To one quart milk, rub in four
+dessertspoonfuls of the above mixture. Give it a boil up and season
+with vanilla.--_Mrs. J. H. T._
+
+
+CRACKED WHEAT.
+
+Soak the wheat in cold water all night. Pour off this water in the
+morning. Pour boiling water then over the wheat and boil it about half
+an hour, adding salt and butter. Eat with cream.--_Mrs. A. M._
+
+
+BREAKFAST FOR AN INVALID.
+
+Bread twelve hours old, an egg and black tea.--_Mrs. A._
+
+
+FOOD FOR A SICK INFANT.
+
+Gelatine two inches square, milk half a pint, water half a pint, cream
+one-half to one gill, arrowroot a teaspoonful. Sweeten to the
+taste.--_Mrs. J. D._
+
+
+WINE WHEY.
+
+Put half pint milk over the fire, and, as soon as it begins to boil,
+pour slowly into it a wine-glass of sherry wine, mixed with a
+teaspoonful white sugar. Grate into it a little nutmeg, and as soon as
+it comes to a boil again, take it off the fire. When cool, strain for
+use.--_Mrs. R. C. M. W._
+
+
+MILK PUNCH.
+
+Pour two tablespoonfuls good brandy into six tablespoonfuls milk. Add
+two teaspoonfuls ground loaf sugar and a little grated nutmeg. An
+adult may take a tablespoonful of this every two or three hours, but
+children must take less.--_Mrs. R. C. M. W._
+
+
+BEEF ESSENCE.
+
+Cut one pound beef in small bits, sprinkle with a very little salt,
+tie up in a close stone jar, and set in boiling water. Boil it hard an
+hour or more, then strain it. Chicken may be prepared the same way.
+Nice for the sick.--_Mrs. Col. W._
+
+
+BEEF-TEA.
+
+Take half a pound fresh beef for every pint of beef-tea required.
+Carefully remove all fat, sinew, veins, and bone from the beef. Cut it
+in pieces under an inch square and let it soak twelve hours in
+one-third of the water required to be made into tea. Then take it out
+and let it simmer three hours in the remaining two-thirds of the
+water, the quantity lost by evaporation being replaced from time to
+time. The boiling liquor is then to be poured on the cold liquor in
+which the meat was soaked. The solid meat is to be dried, pounded in a
+mortar, and minced so as to cut up all strings in it, and mixed with
+the liquid. When the beef-tea is made daily, it is convenient to use
+one day's boiled meat for the next day's tea, as thus it has time to
+dry and is more easily pounded. Avoid having it sticky and too much
+jellied, when cold.
+
+
+ESSENCE OF CHICKEN.
+
+In a case of extreme sickness, when it is important that what little
+nourishment the patient can take should be highly condensed, the
+following is an excellent mode for concentrating, in a small compass,
+all the nutritive properties of a chicken.
+
+After picking the chicken, sprinkle a little salt over it and cut it
+in pieces, as if for frying. Put the pieces in a small glass jar (or
+wide-mouthed bottle), stop it tightly, and put it in a pot of cold
+water, gradually heating the latter till it boils. Let the jar of
+chicken remain in the water till the juices are well extracted, then
+pour them off for the patient.--_Mrs. M. C. C._
+
+
+CHICKEN JELLY.
+
+Take a large chicken, cut the flesh from its bones, break the bones,
+soak an hour in weak salt and water to extract the blood. Put on in a
+stewpan with three pints of cold water. Simmer till reduced to less
+than half its original quantity. Sprinkle a little salt on it, and
+strain in a bowl. Keep on ice.--_Mrs. S. T._
+
+
+A NOURISHING WAY TO PREPARE CHICKEN, SQUIRREL, OR BEEF FOR THE SICK.
+
+Put in a clean, glazed jar or inner saucepan. Set this in another
+vessel of boiling water. Cover closely, and keep boiling for hours.
+Season the juice thus extracted with a little salt, stir in a
+teaspoonful of fresh milk, and give to the patient.--_Mrs. T._
+
+
+PANADA.
+
+Lay six nice crackers in a bowl. Sprinkle over them powdered sugar and
+a pinch of salt, adding a very small piece of fresh butter. Pour
+boiling water over the crackers, and let them remain near the fire
+half an hour. Then add a teaspoonful of good French brandy, or a
+tablespoonful of Madeira wine, and a little grated nutmeg.--_Mrs. T._
+
+
+DRY TOAST.
+
+Slice thin, some nice, white bread, perfectly sweet. Toast a light
+brown, and butter with fresh butter.--_Mrs. S. T._
+
+
+SCALDED TOAST.
+
+Prepare and toast the bread as above directed. Then lay in a covered
+dish and pour boiling water over it. Turn to one side, and drain out
+the water. Then put fresh butter on each slice, with a small pinch of
+salt. Serve in a covered dish.--_Mrs. S. T._
+
+
+MILK TOAST.
+
+Slice the bread thin, toast a light brown, butter each side, and
+sprinkle with a little salt. Put in a covered dish, and pour over it
+boiling milk.--_Mrs. S. T._
+
+
+CAROLINA SMALL HOMINY.
+
+Wash and pick. Drain, and soak an hour in cold water. Drain again, and
+put in a saucepan, with one pint boiling water to one pint hominy.
+Boil till dry like rice. Eat with cream, butter and salt, or with
+sugar, butter and nutmeg.--_Mrs. S. T._
+
+
+DISHES SUITABLE FOR THE SICK
+
+May be found in various parts of this work, such as rice pudding,
+baked custard, and various preparations of tapioca, sago, and
+arrowroot. Grapes are valuable in fever, and also good for chronic
+sore-throat.--_Mrs. S. T._
+
+
+THIEVES' VINEGAR.
+
+A handful of sage and the same of mint, tansy, rue, rosemary,
+lavender, and thyme; one ounce of camphor. Put in a gallon demijohn,
+and fill with good vinegar. Set in the sun two weeks with a piece of
+leather over the mouth, then stop tightly.--_Mrs. D. R._
+
+
+AROMATIC VINEGAR.
+
+Acetic acid (concentrated), eight ounces; oil of lavender (Eng.), two
+drachms; oil of rosemary, one drachm; oil of cloves, one drachm; gum
+camphor, one ounce. Dissolve the camphor (bruised) in the acid, then
+add perfumes. After standing a few days, with occasional shaking,
+strain, and it is ready for use.--_Dr. E. A. C._
+
+
+SODA MINT.
+
+Bicarb. soda (Eng.), one drachm; pure water, three ounces; spearmint
+water, four ounces; glycerine, one ounce; ar. spts. ammonia,
+thirty-two drops. Mix and filter. Dose, from twenty drops to a
+tablespoonful, according to age.--_Dr. E. A. C._
+
+
+LIME-WATER.
+
+This is easily prepared, and a bottle should always be kept ready for
+use. It is an antidote to many poisons and a valuable remedy in a
+sick-room. Put some pieces of unslacked lime in a bottle, fill up with
+cold water, keep it corked and in a cool, dark place. It does not
+matter about the quantity of lime, as the water will not dissolve more
+than a certain quantity. It is ready for use in a few minutes, and the
+clear lime-water can be poured off as needed. When all the water is
+used, fill up again, which may be done several times before it is
+necessary to use fresh lime.--_Mrs. T._
+
+
+TARRANT'S EFFERVESCENT SELTZER APERIENT.
+
+Is an invaluable remedy for sick headache, nausea, constipation, and
+many of the attendant evils of dyspepsia. Directions accompany each
+bottle. Colic and other violent pains of the stomach are sometimes
+instantly relieved by adding to the dose of Seltzer Aperient a
+teaspoonful of Brown's Jamaica Ginger.
+
+
+BROWN'S JAMAICA GINGER.
+
+Is not only an invaluable remedy, but a refreshing and delightful
+drink may be made from it in summer, when iced lemonade would be
+unsafe and iced juleps, etc., would be too heating for one suffering
+from over-fatigue. Fill a goblet with crushed ice, add two
+teaspoonfuls of powdered sugar and one of Jamaica ginger. Fill up with
+water, stir and drink.--_Mrs. S. T._
+
+
+MUSTARD.
+
+It is not safe to pass a day without mustard in the house, so
+valuable are its medicinal properties. When a large plaster is wanted,
+put into a plate or bowl two tablespoonfuls ground mustard. Wet it
+with cold water and stir with a spoon or knife till a smooth paste.
+Lay on an inverted tea-board a piece of newspaper twice the size of
+the plaster wanted. On one-half spread evenly and thinly the mustard.
+Fold over the other half and fold over the edges as if to hem a piece
+of cloth, to prevent the mustard from getting on the skin or clothing.
+In winter, warm slightly before applying. Keep it on an adult fifteen
+minutes; on a child, half that time. In this way, painful blisters
+will always be avoided. If the pain is in the chest or stomach, place
+the same plaster on the back just opposite, and let it remain on
+twenty minutes the second time. Colman's mustard is considered the
+best by many persons.
+
+
+MUSTARD LEAVES OR PLASTERS.
+
+It is well in travelling to carry a package of these plasters, in case
+of sudden sickness. It is important also to keep them at home, as
+sometimes they are needed suddenly in the night, and even one moment
+gained is important in great emergencies. Those manufactured by
+Seabury & Johnson, N. Y., are considered excellent and superior to the
+foreign article.
+
+
+COMPOUND SYRUP OF HOREHOUND AND TAR.
+
+Is excellent for coughs, colds, bronchitis, and diseases of the chest.
+Manufactured by Faulkner & Craighill, Lynchburg, Va.
+
+
+FOR SORE-THROAT.
+
+Carbolic acid crystals, pure, half a drachm; tincture kino, one
+drachm; chlorate potash, two drachms; simple syrup, half an ounce.
+Water sufficient to make an eight-ounce mixture. Gargle the throat
+every few hours.--_Dr. T. L. W._
+
+
+_For Sore-Throat._
+
+Rub the throat well with camphorated oil, and gargle frequently with a
+strong solution chlorate of potash.--_Mrs. S. T._
+
+
+_For Sore-Throat._
+
+Carbolic acid, fifteen grains; chlorate potash, thirty grains;
+rose-water, one and a half ounces; glycerine, one-half ounce. Use as a
+gargle, three or four times daily.--_Mr. E. C._
+
+
+A CURE FOR EPILEPSY (_one I have known to succeed in many cases_).
+
+Procure the fresh root of a white peony. Scrape and cut in pieces an
+inch square. Eat one three times a day, never taking any food after
+four P.M. Use a month, stop two weeks and begin again. The best way to
+keep the root is to string it on a cord. The red peony will do, if you
+cannot get the white.--_Mrs. R. C._
+
+
+CURE FOR CRAMP.
+
+Wet a cloth in spirits turpentine and lay it over the place where the
+pain is felt. If the pain moves, move the cloth. Take five drops
+spirits turpentine at a time on white sugar till relieved.--_Mrs. R._
+
+
+FOR CRAMP-COLIC, OR PAIN RESULTING FROM DISORDERED BOWELS.
+
+One teaspoonful paregoric, one teaspoonful Jamaica ginger, one
+teaspoonful spirits camphor, one-half teaspoonful carbonate soda, two
+tablespoonfuls water, two tablespoonfuls whiskey. This is for one
+dose. If it does not relieve in an hour, repeat.--_Dr. J. T. W._
+
+
+FOR CHILBLAINS.
+
+Take common furniture glue from the pot, spread it on a linen rag or
+piece of brown paper, and apply hot to the chilblain, letting it
+remain till the glue wears off.
+
+
+FOR FRESH CUTS.
+
+Varnish them with common furniture varnish. This remedy has been known
+to prove very efficacious.--_Mr. W._
+
+
+THE OCEAN SALT.
+
+Is now much used by those who cannot go to the seaside. Seventy-five
+cents for half a bushel. Dissolve a large handful in a pitcher of
+water. Use a sponge to rub the flesh.--_Mrs. A._
+
+
+BREAST SALVE.
+
+Linseed oil (raw), four ounces; mutton tallow, four ounces; yellow
+wax, two ounces; Burgundy pitch, one ounce; Venice turpentine, one
+ounce; oil lavender, one-half ounce; rosin, one-half ounce.
+
+Melt together and strain through flannel. Spread lightly on a soft
+linen rag, apply to the breast, and the relief is almost
+instantaneous.--_Dr. E. A. C._
+
+
+AN EXCELLENT WASH FOR INFLAMED EYES.
+
+Sulph. zinc, two grains; wine of opium, ten drops; distilled water,
+one ounce. Mix. Drop two or three drops in the outer corner of the eye
+several times a day.--_Dr. E. A. C._
+
+
+EYE-WATER FOR WEAK EYES.
+
+One teaspoonful laudanum, two teaspoonfuls Madeira wine, twelve
+teaspoonfuls rose-water.--_Mrs. E. I._
+
+
+FOR EARACHE.
+
+Equal parts of laudanum and tincture of arnica. Mix, saturate a piece
+of wool in the mixture, and insert in the ear.--_Dr. E. A. C._
+
+
+TOOTHACHE DROPS. (_Sure cure._)
+
+Morphia, six grains; half on ounce each of tincture aconite root,
+chloroform, laudanum, creosote, oil cloves, cajuput. Add as much gum
+camphor as the chloroform will dissolve. Saturate with the above
+mixture a piece of wool and put it in the hollow tooth, being certain
+that the cavity is cleaned out.--_Dr. E. A. C._
+
+
+PREVENTIVE OF SCARLET FEVER.
+
+Extract belladonna (pure), three grains; cinnamon-water, one drachm;
+distilled water, seven drachms. Mix, label poison, and give the child
+for a dose as many drops as the years of his age.--_Dr. E. A. C._
+
+
+FOR PREVENTING SCARLET FEVER.
+
+Extract belladonna, six grains; cinnamon-water, one drachm; white
+sugar, two drachms; alcohol, two drachms; pure water, thirteen
+drachms. Mix thoroughly and label belladonna, _poison_. Dose, one drop
+for each year of the child's age, repeated twice a day.--_Dr. E. A.
+C._
+
+
+TO RELIEVE "PRICKLY HEAT."
+
+Sulphate of copper, grains ten; pure water, f. ounce i. Mix sol. Apply
+with camel-hair brush daily or oftener.--_Dr. E. A. C._
+
+
+FOR SNAKE BITES.
+
+Apply ammonia or hartshorn immediately to the bite, and swallow ten
+drops, dissolved in a wine-glass of water. Said to be a certain
+remedy.--_Mrs. T._
+
+
+REMEDY FOR CHICKEN CHOLERA.
+
+Dip a small feather or brush into tincture of iodine, hold the
+chicken's mouth open, and mop the inside of the throat thoroughly with
+the iodine. This treatment has proved successful whenever
+tried.--_Mrs. N. G._
+
+
+MASHED FINGER.
+
+Bind up with old linen and keep constantly wet with cold water. If
+there is much pain, add laudanum or tincture of arnica. If
+discoloration and swelling remain, after the pain subsides, use
+stimulating liniment to encourage a flow of pure blood and the washing
+away of the injured blood.
+
+
+BURNS AND SCALDS.
+
+If the burn or scald is serious, send immediately for a physician. In
+the meantime, cover with wet linen cloths, pouring on more water
+without removing them, till the pain is alleviated, when pure hog's
+lard may be applied, which is one of the best and most easily procured
+dressings. If the scald or burn is trifling, this is all that is
+needed. Lather of soap from the shaving-cup applied by the brush
+often produces relief. White of egg applied in the same way is a
+simple and useful dressing. Never tamper with a bad burn. This
+requires the skilful treatment of a physician. If the shock is great,
+and there is no reaction, administer frequently aromatic spirits of
+ammonia or a little brandy and water till the patient rallies.
+
+
+LINIMENT FOR RECENT BURNS AND SCALDS.
+
+Take equal parts of lime-water, linseed-oil, and laudanum. Mix and
+apply on a soft linen rag. Some add about one-quarter quantity
+commercial sol. carbolic acid.--_Dr. E. A. C._
+
+
+COMPOUND CHALK MIXTURE FOR INFANTS AND YOUNG CHILDREN.
+
+Prepared chalk, powdered white sugar, gum arabic, two drachms each.
+Tincture kino, paregoric, each six drachms. Lime-water, one ounce;
+peppermint water, sufficient for four ounces.
+
+Mix thoroughly and shake well before administering. Dose, from half to
+a teaspoonful, according to age and urgency of the case.--_Dr. E. A.
+C._
+
+
+A SIMPLE REMEDY FOR DYSENTERY.
+
+Black or green tea steeped in boiling water and sweetened with loaf
+sugar.--_Mrs. R. C. M. W._
+
+
+FOR DIARRHOEA.
+
+Take equal parts of laudanum, tincture capsicum, tincture camphor, and
+aromatic syrup rhubarb. Mix. Dose, from half to a teaspoonful, in
+water, when needed.--_Dr. E. A. C._
+
+
+CHILL PILLS.
+
+Sulph. quinine, two drachms; arsenious acid, one grain; strychnia, one
+grain; Prussian blue, twenty grains; powdered capsicum, one drachm.
+Mix, and make sixty pills. Take one pill three times a day.--_Dr. E.
+A. C._
+
+
+CURE FOR COLD IN THE HEAD.
+
+Muriate of morphia, two grains; powdered gum arabic, two drachms; sub.
+nit. bismuth, six drachms.
+
+Mix and snuff frequently.--_Dr. E. A. C._
+
+
+PROMPT REMEDY FOR COLD IN THE HEAD.
+
+Sulph. quinine, twenty-four grains; cayenne pepper, five grains. Make
+twelve pills, and take one every three hours.--_Mr. E. C._
+
+
+CURE FOR DYSPEPSIA.
+
+Best Turkish rhubarb, one ounce; gentian root, bruised, one-half
+ounce; columbo, one-half ounce; orange peel, one-half ounce; fennel
+seed, one-half ounce; best French brandy, one quart. This will bear
+filling up several times.
+
+
+FOR WHOOPING-COUGH.
+
+Drop a fresh, unbroken egg in lemon juice. When dissolved, sweeten and
+give a spoonful occasionally when the cough comes on.--_Mrs. E. I._
+
+
+AN EXCELLENT REMEDY FOR COUGHS.
+
+Boil three fresh lemons till quite soft. Then slice them on a pound of
+brown sugar. Stew them together fifteen or twenty minutes, or till
+they form a rich syrup. When cool, add one tablespoonful oil of sweet
+almonds.
+
+Take one spoonful or more when the cough is troublesome.--_N. A. L._
+
+
+REMEDY FOR COUGHS.
+
+Boil one ounce licorice root in one-half pint of water, till it is
+reduced one-half. Then add one ounce gum arabic and one ounce loaf
+sugar. Take a teaspoonful every few hours.--_N. A. L._
+
+
+_Remedy for Coughs._
+
+Boil three lemons for fifteen minutes. Slice them thin while hot over
+one pound of loaf sugar. Put on the fire in a porcelain-lined
+saucepan and stew till the syrup is quite thick. After taking it from
+the fire, add one tablespoonful of oil of sweet almonds. Stir till
+thoroughly mixed and cool. If more than a small quantity is desired,
+double the above proportions.--_Mrs. J. D. L._
+
+
+REMEDY FOR ASTHMA, SORE-THROAT, OR A COUGH.
+
+Cut up two or three bulbs of Indian turnip, put the pieces in a quart
+bottle, which fill up with good whiskey. Dose, a tablespoonful, three
+or four times a day. It is especially desirable to take it just after
+rising and just before going to bed. Wonderful cures of asthma have
+been effected by this remedy, and many persons living near the writer
+have tested its efficacy. The bottle will bear refilling with whiskey
+several times. Great care must be taken in procuring the genuine
+Indian turnip for this preparation, as there is a poisonous plant much
+resembling it.--_Mrs. M. L._
+
+
+REMEDY FOR POISON OAK.
+
+Make a strong decoction of the leaves or bark of the common willow.
+Bathe the parts affected frequently with this decoction, and it will
+be found a very efficacious remedy.--_Gen. M._
+
+
+_Remedy for Poison Oak._
+
+Forty grains caustic potash to five ounces of water. Apply to the
+eruption with a small mop, made by tying a soft linen rag to a stick.
+Often a speedy cure.--_Mrs. S. T._
+
+
+CURE FOR JAUNDICE.
+
+Fill a quart bottle a third full of chipped inner cherry bark. Add a
+large teaspoonful soda, and fill the bottle with whiskey or brandy.
+Take as large a dose three times a day as the system will tolerate. If
+it affects the head unpleasantly, lessen the quantity of bark. It will
+be fit for use in a few hours.--_Dr. B._
+
+
+CURE FOR BONE FELON.
+
+One ounce assafoetida in one pint vinegar, as hot as the hand can
+bear. Keep it hot by placing the vessel over the top of a teakettle.
+Use it frequently through the day, an hour at a time. A painful but
+effective remedy.--_Mrs. J. D. P._
+
+
+FOR TREATING CORNS.
+
+Apply night and morning with a brush one or two drops of protoxide of
+iron for two weeks.--_Mrs. W._
+
+
+CURE FOR CORNS BETWEEN THE TOES.
+
+Wet them several times a day with hartshorn, and in a short time they
+will disappear.--_Mrs. W. B._
+
+
+CARROT SALVE FOR BLISTERS.
+
+Scrape two carrots and stew in two tablespoonfuls hog's lard. Add two
+plantain leaves. When the carrots are well done, strain.--_Mrs. E. I._
+
+
+LINIMENT FOR RHEUMATISM.
+
+Half an ounce gum camphor, half an ounce saltpetre, half an ounce
+spirits ammonia, half a pint alcohol. Old-fashioned liniment, good for
+man or beast.--_Mrs. T._
+
+
+A GOOD LINIMENT.
+
+One egg beaten light, half a pint spirits turpentine, half a pint good
+apple vinegar. Shake well before using. Good for sprains, cuts, or
+bruises.--_Mrs. H._
+
+
+A GOOD TREATMENT FOR CROUP.
+
+When the child is taken with a hoarse, tight cough, give it
+immediately from ten drops to half a teaspoon of hive or croup syrup,
+or if you have not these, use ipecac syrup, though this is less rapid
+in its effects. Put a mustard plaster on the wind-pipe, and let it
+redden the skin, but not blister. Put the feet in mustard-water as hot
+as they can bear it. Then wipe them dry and keep them covered warm. A
+child from three to six years old will require from ten drops to half
+a teaspoon of the syrup every half-hour till relieved. From six to
+twelve, give from a half teaspoon to a full teaspoon, according to the
+age of the patient. Croup requires very prompt treatment. If home
+treatment does not relieve, send immediately for a physician.--_Mrs.
+P. W._
+
+
+TO TAKE QUININE WITHOUT TASTING IT.
+
+Put a little of the mucilage from slippery elm in a teaspoon. Drop the
+quinine on it, and put some mucilage on top. This will make the
+quinine slip down the throat without leaving any taste.--_Mrs. J. A.
+S._
+
+
+DRESSING FOR BLISTERS.
+
+The first dressing should be of collard leaves, prepared thus. With a
+sharp knife carefully pare smooth all the stalk and veining. Then
+scald and squeeze each one to a pleasant moisture, keeping them
+blood-warm until applied. Second dressing--pure lard or mutton suet
+spread evenly and thinly on a soft linen rag.--_Mrs. S. T._
+
+
+AN EXCELLENT AND SIMPLE SALVE FOR BOILS.
+
+Melt together, in equal parts, the white rosin that exudes from the
+common pine tree and mutton suet. This makes a good plaster for the
+boil, both before and after it breaks.--_Mrs. S. T._
+
+
+FOR BOILS.
+
+Slippery elm flour wet with cold water, and put in a soft muslin bag,
+and applied to the boil till the inflammation subsides, is an
+admirable remedy. Then apply carbolic salve spread on a linen rag,
+which is a good dressing for the boil, both before and after it
+breaks.--_Mrs. S. T._
+
+
+TO EXTINGUISH THE FLAMES WHEN THE CLOTHING HAS TAKEN FIRE.
+
+First, throw the person on the ground to prevent the upward flames
+from being inhaled. Then quickly roll the person in a carpet
+hearth-rug or blanket; if neither is at hand, use any woollen garment,
+such as a coat, overcoat, or cloak. Keep the blaze as much as possible
+from the face, wrapping the woollen garment first around the neck and
+shoulders. Jumping into bed and covering up with the bedclothes is
+also a good plan.
+
+
+FOR WEAK BACK.
+
+Two tablespoonfuls finely powdered rosin, four tablespoonfuls white
+sugar, whites of two eggs, one quart best whiskey. Dose, a
+tablespoonful three times a day, either before or after meals.
+Excellent also for colds or weak lungs; will stop an irritating cough.
+Taken half a teaspoonful at a time.--_Mrs. G._
+
+
+POISONS AND ANTIDOTES.
+
+_Acids_--_Sulphuric_, _Nitric_, _Muriatic_, _Phosphoric_, _Oxalic_,
+_Citric_, _Tartaric_, _Acetic_.--Give freely of magnesia or soap-water
+(half an ounce white soap to two quarts tepid water). Also very weak
+solutions of carbonate of soda or potassa may be used. Give demulcent
+drinks and milk-baths, cataplasms, antiphlogistics. Avoid lime-water.
+
+_Alkalies_--_Caustic_, _Potassa_, _Soda_, _Lime_, _Strontia_,
+_Baryta_, _and their Carbonates_.--Give diluted vinegar in abundance,
+four ounces vinegar to one quart water. Citric or tartaric lemonade,
+whites of eggs with tepid water, milk, sweet-oil. Baths, lotions,
+fomentations.
+
+_Arsenic._--Prompt emetic. Give freely of hydrated peroxide of iron;
+dose, half an ounce, frequently repeated. If this is not at hand, give
+magnesia in large quantities of tepid water. Demulcent drinks, baths,
+and counter-irritants over the stomach to relieve spasms.
+
+_Carbolic Acid._--Saccharated lime in water; also demulcent drinks.
+
+_Chloral._--Keep the patient warm in bed, with hot blankets and hot
+water bottles, the bottles also to be applied over the heart. A warm
+bath may be of advantage. If respiration threatens to fail, maintain
+it artificially, and apply galvanic battery (induced current), one
+pole over pit of stomach and the other over lower cervical vertebræ.
+
+_Chloroform._--Draw out the tongue, if retracted. Give plenty of air.
+Raise the body and lower the head, till the body is almost inverted.
+Maintain artificial respiration. Use the galvanic battery as above
+directed.
+
+_Copper_, Salts of.--Cause vomiting, and then give freely of whites of
+eggs and water, demulcent drinks, soothing clysters, lotions,
+fomentations. Avoid vinegar.
+
+_Corrosive Sublimate._--First, cause vomiting, then give whites of
+eggs in water, four whites to one quart water. Milk, demulcent drinks,
+and gargles.
+
+_Gases._--The antidote for chlorine is to inhale ammonia. Asphyxia by
+other gases, treated by cold applications to the head, plenty of air,
+artificial respiration.
+
+_Glass_, in powder.--Farina or light food in abundance. Then an
+emetic, then milk and demulcent drinks.
+
+_Iodine._--Starch-water containing albumen in large quantities, or
+starch-water alone.
+
+_Lead_, Salts of.--White of eggs, epsom salts, or sulphuric acid
+lemonade. (One drachm diluted acid to a quart sweetened water.)
+
+_Nitrate of Silver_ (lunar caustic).--Give salt water freely.
+
+_Opium and Salts of Morphine._--Cause free vomiting by sulphate of
+zinc, sulphate of copper, and tartar emetic, and use the stomach-pump.
+Then administer one-sixteenth grain atropine, hypodermically, and
+repeat with caution till the pupils dilate. Also give strong coffee or
+tea. Keep the patient awake. If depression and drowsiness are extreme,
+bleeding may do the patient good.
+
+_Phosphorus._--Emetic, then water with whites of eggs, magnesia in
+suspension, milk. Avoid oils.
+
+_Prussic Acid._--Affusions of water over the cervical vertebræ.
+Cause the gas from chlorine water to be inhaled. Give from twenty to
+forty drops of Labbaraque's solution largely diluted, also coffee.
+
+_Strychnine._--Cause vomiting. Give ether or chloroform by inhalation,
+and chloral internally. Insufflate the lungs.
+
+_Tartar Emetic._--If there is vomiting, favor it by giving whites of
+eggs with water in large quantities, then give infusion of gall or oak
+bark. If vomiting is not free, use the stomach-pump.
+
+_Venomous Bites_, Serpents.--Apply a moderately tight ligature above
+the bite. Wash the wound freely with warm water to encourage bleeding,
+then cauterize thoroughly. Afterwards apply lint dipped in equal parts
+of olive-oil and spirits hartshorn. Internally give freely of
+alcoholic stimulants, with liquid ammonia, largely diluted.
+
+_Rabid Dogs._--Apply ligature as above described, wash the wound
+thoroughly with warm water, and cauterize immediately with nitric acid
+or lunar caustic, leaving no part of the wound untouched.
+
+
+
+
+HOUSE-CLEANING.
+
+
+Do not clean but one room at a time, as it is a bad plan to have the
+whole house in confusion at once. It is best to commence with the
+attic.
+
+Before beginning on your spring cleaning, remove the curtains, all the
+movable furniture, and the carpets. With a broom and dust-pan remove
+all dust from the floor. Then with a wall-brush thoroughly sweep and
+dust the ceiling and side-walls, window and door frames, pictures and
+chandeliers. Then go over the floor again, removing the dust that has
+fallen from the ceiling and walls. Then proceed to wash all the paint
+in the room. If it be white paint, use whiting or such other
+preparations as are recommended for the purpose in the subsequent
+pages. If it be varnished, or in imitation of oak or walnut, wipe with
+a cloth dipped in milk-warm water. If the wood work in the room be of
+unvarnished walnut or oak, wipe it off first, and then oil it, rubbing
+in the oil well.
+
+Then with a soft flannel rag and a cake of sapolio clean every piece
+of marble in the room. Next wipe the mirrors carefully with a flannel
+rag, wrung out of warm water and dipped in a little whiting, or you
+may rub a little silver soap on the rag. The gilding must be merely
+dusted, as the least dampness or a drop of water will injure it.
+
+The windows (sash and all) must then be washed in soap and water, with
+a common brush such as is used for washing paint. A little soda
+dissolved in the water will improve the appearance of the windows. It
+is unnecessary to use such a quantity of soap and water as to splash
+everything around. After being washed, the windows should be polished
+with newspapers. Except in a general house-cleaning, windows may be
+cleaned by the directions given above for mirrors.
+
+The metal about the door-knobs, tongs, etc., may be cleaned by
+electro-silicon, and the grates may be varnished with the black
+varnish kept for the purpose by dealers in grates, stoves, etc. Every
+chair and article of furniture should be carefully cleaned before
+being brought back into the room, and linen covers should be put on
+the chairs. If you are going to put down matting, do so before
+bringing back the first article of furniture. Some housekeepers,
+however, allow their matting to remain during the winter under their
+carpets. Spots on matting may be removed by being scoured with a
+cloth, dipped first in hot water and then in salt. This, however, will
+cause wet spots to appear on it in damp weather. After the spots are
+removed, scrub the matting with dry corn-meal and a coarse cloth.
+Sweep it over several times, till all the meal is removed.
+
+For persons who do not use matting in summer, a recipe is given later
+for beautifully coloring the floor with boiled linseed oil and burnt
+sienna. Where different woods are used alternately in the floor, this
+oil answers better than revarnishing the floor every spring.
+
+As soon as the carpets are taken up, have them nicely shaken, swept,
+and brushed on both sides. Every spot should be carefully washed and
+wiped dry. The carpets should then be rolled up smoothly, with tobacco
+sprinkled between the folds, sewed up in coarse linen cloths, and put
+away till autumn. A cedar closet is an excellent place to keep carpets
+as well as other woollens. If you have no cedar closet, however, a
+cedar chest will serve to protect your woollen clothes against moths,
+and it is better to preserve them in this way than to sprinkle them
+with tobacco, which imparts an unpleasant scent to them.
+
+
+WHITEWASH FOR OUTDOOR USE.
+
+Take good quick-lime in lumps. Slack it with hot water, and while
+slacking add to what will make a pailful one pound tallow or other
+grease, free from dirt. It may be rancid, smoked, or otherwise unfit
+for kitchen use.
+
+When the violent slacking is over, stir thoroughly. All the water
+should be added before the slacking ceases, and the mixing together
+should be thorough. Do not dilute with cold water. If well made, it
+will be very smooth and but little affected by rain.--_Mrs. E._
+
+
+INDOOR WHITEWASHING.
+
+We have recently seen recommended in a journal a fine and brilliant
+whitewash preparation of chalk, called "Paris White," and said to be
+admirable for whitewashing walls. It sells in paint stores at three
+cents per pound, retail. For every sixteen pounds Paris White, get
+half a pound white transparent glue. Cover the glue with cold water at
+night, and in the morning heat it, without scorching, till dissolved.
+Stir in the Paris White with hot water to give it a milky consistency.
+Then add and mix well the glue. Apply with a common lime whitewash
+brush. A single coating will do, except on very dingy walls. Almost as
+brilliant as "Zinc White."--_Mrs. S. T._
+
+
+TO OIL FLOORS.
+
+To one gallon boiled linseed oil add half a pound burnt sienna. The
+druggist who sells these articles will mix them. If economy is
+necessary, instead of employing a painter to put it on, dip a large
+woollen rag into the mixture, and with this wipe over the
+floor.--_Mrs. S. T._
+
+
+TO DYE FLOORS A PRETTY COLOR.
+
+Make a strong decoction of the inside bark of red oak. Set it a dark
+color with copperas.
+
+Have the floors well swept and cleaned of spots. Then with a cloth rub
+the dye in well, taking care to wipe up and down the floor, so as to
+prevent streaking.
+
+Let it dry, then wipe over with weak lye, and as soon as this dries
+off, rub with a waxed brush.--_Mrs. Dr. P. C._
+
+
+TO CLEAN PAINT.
+
+Wring out a clean flannel, take up as much powdered whiting as will
+adhere to it, then rub the paint. Wash off with clean water and rub
+dry with a soft cloth, and it will look new. Not for paint in
+imitation of oak.--_Mrs. R._
+
+
+TO WASH OIL-CLOTH.
+
+Wash oil-cloths with salt water; say, one pint salt dissolved in a
+pailful water. When dry wipe over with a little milk and water.--_Mrs.
+H. D._
+
+
+_To Wash Oil-Cloth._
+
+Sweep it well. Wash with cold water, using a brush. Then wash with
+milk and wipe dry. Never use hot water.--_Mrs. R._
+
+
+TO WASH CARPETS.
+
+Shake, beat, and sweep well. Tack firmly on the floor. Mix three
+quarts soft, cold water with one quart beef's gall. Wash with a
+flannel, rub off with a clean flannel, immediately after putting it on
+each strip of carpet.--_Mrs. R._
+
+Carpets should be washed in spots, with a brush or flannel, one
+tablespoonful ox-gall in one or two quarts water.--_Mrs. A._
+
+
+TO REMOVE INK FROM CARPETS.
+
+Take up the ink with a spoon. Pour cold water on the stained spot,
+take up the water with a spoon, and repeat this process frequently.
+Then rub on a little oxalic acid and wash off immediately with cold
+water. Then wet with hartshorn.--_Mrs. R._
+
+
+TO CLEAN MARBLE SLABS, ETC.
+
+Sal soda, four ounces; powdered pumice-stone, two ounces; prepared
+chalk, two ounces. Mix well, add sufficient water, rub well on the
+marble, and then wash with soap and water.--_Dr. E. A. C._
+
+Sapolio, rubbed on a flannel rag which has just been dipped in hot
+water and squeezed, is also good for cleaning marble.--_Mrs. S. T._
+
+
+TO REMOVE GREASE FROM WALL PAPER.
+
+Dip a flannel in spirits of wine and go carefully over the soiled
+places once or twice.--_Mrs. R._
+
+
+TO CLEAN FURNITURE.
+
+One-half pint linseed oil, one half pint vinegar, one-half pint
+turpentine. Apply with a flannel rag, and then rub with a dry
+flannel.--_Mrs. H. S._
+
+
+TO CLEAN VARNISHED FURNITURE, MAHOGANY ESPECIALLY.
+
+Wash the piece of furniture with warm water and soap, and then rub
+dry; afterwards take a flannel rag, and rub with the following
+mixture: equal proportions of vinegar, sweet-oil, and spirits of
+turpentine, in a bottle which must be shaken before using.--_Mrs.
+McG._
+
+
+AN EXCELLENT FURNITURE POLISH.
+
+Alcohol, three ounces; linseed oil, boiled, two ounces; oxalic acid,
+one drachm; gum shellac, two drachms; gum benzoin, two drachms; rosin,
+two drachms. Dissolve the gums in the alcohol, and then add oil and
+oxalic acid. Apply with a woollen cloth.--_Dr. E. A. C._
+
+
+_Furniture Polish._
+
+One pint of alcohol, one pint of spirits of turpentine, one and
+one-half pint of raw linseed oil, one ounce balsam fir, one ounce
+ether. Cut the balsam with the alcohol, which will take about twelve
+hours. [That is to say, dilute the balsam with the alcohol.] Mix the
+oil with the turpentine in a separate vessel and add the alcohol, and
+last the ether.--_G. C. W._
+
+
+TO CLEAN SILVER.
+
+There is nothing better for this purpose than Colgate's Silver Soap,
+and Robinson's Indexical Silver Soap, made in Boston. After the silver
+has been cleaned, according to the directions accompanying each
+package of the aforementioned kinds of soap, wash it in a pan of hot
+water in which a tablespoonful of ammonia has been poured.--_Mrs. S.
+T._
+
+
+_To Clean Silver._
+
+Make a paste of whiting and spirits of wine. Put it on with a soft
+cloth, then rub it off also with a soft cloth, and polish with chamois
+skin.--_Mrs. R._
+
+
+TO REMOVE EGG STAINS FROM SILVER SPOONS.
+
+Rub with salt, and it will entirely remove the discoloration produced
+by eating a boiled egg with a silver spoon. Rubbing with salt will
+also remove the grayish streaks that collect on white tea-china by
+careless usage.--_Mrs. M. C. C._
+
+
+TO CLEAN BRASSES, ETC.
+
+Electro-silicon, manufactured by J. Seth Hopkins & Co., Baltimore, is
+the best article that can be procured for this purpose. The price is
+twenty-five cents per box, with full directions for use. It may be
+procured of any druggist. If not convenient to get it, use powdered
+brick-dust.--_Mrs. S. T._
+
+
+FOR THE KITCHEN.
+
+Sapolio, manufactured by Enoch Morgan & Sons, should be in every
+kitchen. It is invaluable for cleaning tins, iron-ware, knobs, and is
+so neat a preparation that it does not blacken the hands.
+
+
+THE DOVER EGG-BEATER.
+
+Is indispensable to housekeepers. It froths eggs in less than a fourth
+of the time a spoon or an ordinary egg-beater requires to froth
+them.--_Mrs. S. T._
+
+
+TO REMOVE RUST FROM KNIVES OR ANY STEEL.
+
+Rub very hard with a piece of wash leather, dipped in powdered
+charcoal, moistened with spirits of wine. Rub off quickly, wash in hot
+water, and renew as may be necessary.--_Mrs. K._
+
+
+TO CLEAN KNIVES, TINS, ETC.
+
+Crystal Kitchen Soap, manufactured by Eastman & Brooke, Philadelphia,
+is excellent for this purpose, being so neat a compound that the
+knives and coffee-pot, as well as the tins used in the preparation of
+breakfast, may be quickly cleaned at the table while the tea-china is
+being washed.
+
+When not convenient to obtain the Crystal Kitchen Soap, knives may be
+cleaned with ashes either of coal or wood.--_Mrs. S. T._
+
+
+TO WHITEN THE IVORY ON THE HANDLES OF KNIVES.
+
+The ivory handles of knives sometimes become yellow from being allowed
+to remain in dish-water. Rub them with sandpaper till white. If the
+blades have become rusty from careless usage, rub them also with
+sandpaper and they will look as nice as new.--_Mrs. S. T._
+
+
+MIXTURE FOR SHADING GLASS.
+
+Spanish whiting, one pound; white glue, one-quarter pound; litharge,
+one ounce; alum, one ounce. Boil the glue and alum in a sufficient
+quantity of water. Let it cool, then add the whiting and litharge.
+Stir well and use at once. It may be washed or scraped off, if
+desired.--_Dr. E. A. C._
+
+
+CEMENT FOR RUBBER AND GLASS.
+
+Pulverized gum shellac in ten times its weight of strong spirits
+hartshorn.--_Dr. E. A. C._
+
+
+TO DESTROY BEDBUGS.
+
+Dissolve one ounce corrosive sublimate in one pint strong spirits. Put
+it on the bedsteads with a feather, and it will destroy the bugs and
+their eggs also.--_Mrs. Dr. P. C._
+
+
+BEDBUG POISON.
+
+Alcohol, two and a half pints; camphor, one ounce; spirits turpentine,
+one ounce; corrosive sublimate, half an ounce. Mix and dissolve. If
+the scent is not objectionable, two ounces commercial carbolic acid
+will greatly improve the above.--_Dr. E. A. C._
+
+
+TO DESTROY BUGS, ANTS, ETC.
+
+Dissolve two pounds alum in three quarts boiling water. Apply boiling
+hot with a brush. Add alum to whitewash for store-rooms, pantries, and
+closets. It is well to pound alum fine and sprinkle it about beds
+infested with bugs.--_Mrs. S. T._
+
+
+REMEDY FOR RED ANTS.
+
+Kerosene oil is a sure remedy for red ants. Place small blocks under a
+sugar barrel, so as not to let the oil touch the barrel.--_Mrs. J. W._
+
+Cayenne pepper will keep the store-room and pantry free from ants and
+cockroaches.--_Mrs. S. D._
+
+
+REMEDY FOR MOSQUITOES OR OTHER BLOOD-SUCKING INSECTS.
+
+Uncork a bottle of oil of pennyroyal, and it will drive them away, nor
+will they return so long as the scent of it is in the room.--_Mrs. S.
+D._
+
+For the stings of insects, wasps, hornets, bees, etc. Apply to the
+place soda, hartshorn, or arnica.
+
+
+RATS.
+
+Mix a little powdered potash with meal and throw it into the rat-holes
+and it will not fail to drive the rats away. If a mouse enters into
+any part of your dwelling, saturate a rag with cayenne in solution and
+stuff it into his hole.--_Mrs. S. D._
+
+
+CONCENTRATED LYE SOAP.
+
+All fat and grease from the kitchen should be carefully saved, and
+should be made into soap before accumulating and becoming offensive.
+
+Boil for six hours ten gallons of lye made of green wood ashes. Then
+add eight or ten pounds of grease, and continue to boil it. If thick
+or ropy, add more lye till the grease is absorbed. This is ascertained
+by dropping a spoonful in a glass of water, and if grease remains it
+will show on the water.
+
+If hard soap is desired, put one quart of salt in half-gallon of hot
+water. Stir till dissolved and pour into the boiling soap. Boil twenty
+minutes, stirring continually. Remove from the fire, and when cold cut
+in cakes and dry. A box of concentrated lye may be used instead of
+salt, as it will obviate the necessity of using more dripped lye to
+consume the grease.--_Mrs. P. W._
+
+
+A WASHING MIXTURE.
+
+Mix and boil twenty minutes one gallon soft soap; half a gallon of
+weak boiled lye; four ounces sal soda; half a gill of spirits
+turpentine. Soak the clothes overnight in milk-warm water. In the
+morning, rinse and wring them. To every gallon cold water add one
+pint of the above mixture. Stir it well in the water. Open the clothes
+and boil fifteen or twenty minutes; rinse out of those suds. If the
+articles are not thoroughly cleansed, rub a little of the mixture on
+the soiled places, and the result will be satisfactory.--_Mrs. Dr. E._
+
+
+
+
+RECIPES FOR RESTORING OLD CLOTHES, SETTING COLORS, REMOVING STAINS,
+ETC.
+
+
+FOR CLEANING CLOTHES.
+
+Castile soap, one ounce; aqua ammonia (34), a quarter-pound; sulphur
+ether, one ounce; glycerine, one ounce; spirits wine, one ounce. Shave
+the soap into thin pieces, dissolve it in two quarts rain (or any
+other soft water). Then add the other ingredients. Rub the soiled
+spots with a sponge or piece of flannel and expose to the air.--_Mrs.
+B._
+
+
+SOAP TO REMOVE GREASE FROM CLOTH.
+
+Detersive soap, three pounds; alcohol, two pints; oxalic acid, half an
+ounce; essential oil to flavor. First bring the alcohol to a boil,
+then gradually add the soap (pared in thin shavings) and stir
+constantly. Then add the acid and oil, pour into moulds while hot, and
+let it cool. You may, of course, make it in smaller quantities,
+observing the same relative proportions.--_Dr. E. A. C._
+
+
+_To Remove Spots from Cloth._
+
+Aqua ammonia, two ounces; alcohol, two ounces; spirits camphor, one
+ounce; transparent soap, one ounce; rain-water, one quart.--_Mr. E.
+C., Jr._
+
+
+TO WASH BLACK CASHMERE.
+
+Wash in hot suds, with a little borax in the water. Rinse in bluing
+water, and iron very damp.
+
+
+TO RESTORE THE PILE OF VELVET.
+
+Heat a large flat-iron, place it in a pan, and lay on it a wet cloth.
+The steam will rise rapidly. Hold the right side of the velvet over
+it. If this does not restore the pile, wet it on the wrong side. Have
+a smooth flat-iron very hot. Set it on the edge of the table, upright.
+If it is a narrow piece of velvet, it may be easily ironed by passing
+the wet side against the iron. If a large piece, have some one to hold
+the bottom of the iron upwards while the wet side of the velvet is
+passed over it.--_Mrs. S. T._
+
+
+TO RESTORE OLD BLACK SILK.
+
+Pour one pint boiling water on two tablespoonfuls gum arabic. When a
+little cooled, add one teaspoonful spirits turpentine and the same of
+spirits ammonia. With a large sponge wipe the silk on both sides with
+this mixture. Then lay the silk on an ironing-table, place over it a
+thin piece of colored rice cambric, and iron it very hard with a hot
+iron. This makes old silk look like new.--_Mrs. S. T._
+
+
+TO FRESHEN OLD BLACK SILK.
+
+Boil one ounce crushed soap bark in one quart water till reduced to
+one pint. Strain it; sponge the material with the liquid, and while
+wet iron on the wrong side. Good for black woollens also.--_Mrs. M. E.
+L. W._
+
+
+TO RENEW BLACK CRAPE VEILS.
+
+Wring two large towels out of water. Then put the veil (folded across
+the middle, lengthways) on the lower towel; spread the other on top
+and roll the veil, when between, in a small tight roll. Let it stand
+an hour, or till it is damp through. Take it out and air it a little
+before it dries. Fold it then in smooth squares, put it in a large
+book, such as an atlas, put heavy weights on it, and let it stand an
+hour or two.--_Mrs. M. C. C._
+
+
+TO SET COLORS.
+
+Wash in strong salt or alum water and rinse in water in which Irish
+potatoes have been sliced and boiled, to stiffen.
+
+A strong tea of hay or fodder preserves the color of brown linen. One
+spoonful gall to a gallon of water will set the colors of almost any
+goods. A teaspoonful sugar of lead in a gallon cold water (some say a
+tablespoonful in a quart soft water) will set colors. Let the material
+soak in it an hour.
+
+A teacup of lye in a pail of water will improve black calicoes.
+
+
+TO RESTORE COLORS THAT HAVE BEEN TAKEN OUT.
+
+Rub the spots with hartshorn and place in the sun till dry.
+
+
+TO KEEP BLUE CALICOES BRIGHT AND FRESH.
+
+The first time they are washed, put them in water with a cupful
+spirits of turpentine to each pail of water. This will set the color,
+and they will always look well.
+
+
+MILDEW.
+
+Moisten the mildewed spot with clear water, then rub over it a thick
+coating of castile soap. Scrape chalk with the soap, mixing and
+rubbing with the end of the finger. Then wash it off. Sometimes one
+coating suffices, but generally several are required.
+
+
+LABARAQUE SOLUTION.
+
+Will remove mildew, ink, or almost any fruit stain from cloth. The
+solution should be washed off soon after applying, as it may injure
+the cloth.--_Dr. E. A. C._
+
+
+TO PREVENT FRUIT STAINS FROM BEING PERMANENT.
+
+Wet the stained spot with whiskey before sending it to wash, and there
+will be no sign of it when the article comes in.
+
+
+FOR REMOVING FRUIT OR INK STAINS.
+
+Two drachms chloride of lime, two drachms acetic acid, one and a half
+ounce water. Mix well.--_Dr. E. A. C._
+
+
+IRON RUST.
+
+Salts of lemon applied to the place and exposed to the sun will remove
+all iron rust in linen, etc.
+
+
+
+
+MISCELLANEOUS RECIPES.
+
+
+AMMONIA.
+
+No housekeeper should be without a bottle of spirits of ammonia, for,
+besides its medical value, it is highly useful for household purposes.
+It is nearly as useful as soap, and its cheapness brings it in the
+reach of all. Put a teaspoonful ammonia in a quart of warm soapsuds,
+dip in a flannel cloth, wipe off the dust and fly-specks, and see how
+much scrubbing it will save you.
+
+For washing windows and mirrors, it is very desirable. A few drops on
+a piece of paper will take off every spot or fingermark on the glass.
+
+It cleanses and brightens silver wonderfully. Dip your forks, spoons,
+etc., in a pint of suds, mixed with a teaspoonful spirits ammonia.
+Then rub with a brush and polish with chamois skin.
+
+It will take grease spots from every fabric. Put on the ammonia nearly
+clear. Lay blotting-paper on the place, and press a hot flat-iron on
+it a few moments. A few drops of it will clean and whiten laces, also
+muslins.
+
+It is highly useful and refreshing at the toilet-table. A few drops in
+the bath will remove all offensive perspiration and glossiness (if the
+skin is oily). Nothing is better for cleansing the hair from dust and
+dandruff. A teaspoonful in a pint of water will cleanse the dirtiest
+brushes. Shake the brushes through the water, and when they look
+white, rinse them in water and put them in the sunshine or a warm
+place to dry.
+
+For medicinal purposes ammonia is almost unrivalled. Inhaling it will
+often cure headache and catarrhal cold. Ten drops aromatic spirits of
+ammonia in a wine-glass of water is excellent for heartburn or
+dyspepsia. The ordinary spirits of ammonia may be used also for the
+purpose, but it is not so palatable.
+
+Ammonia is also good for vegetation. If you desire roses, fuschias,
+geraniums, etc., to become more flourishing, add five or six drops
+ammonia to every pint of lukewarm water you give them. Do not repeat
+this more than once in five or six days, lest you should stimulate
+them too highly.
+
+Be sure to keep a large bottle of ammonia in the house, and use a
+glass stopper for it, as it is very evanescent and is injurious to
+corks.
+
+[The above remarks on the usefulness of ammonia were furnished and
+endorsed by Mrs. A. D., of Virginia.]
+
+
+BORAX.
+
+It is very desirable to keep borax in the house. Its effect is to
+soften the hardest water, and it is excellent for cleansing the hair.
+Some washerwomen use borax for a washing powder, instead of soda, in
+the proportion of a handful of borax powder to ten gallons boiling
+water, and they save in soap nearly half, whilst the borax, being a
+neutral salt, does not injure the texture of the linen.--_Mrs. S. T._
+
+
+RED INK.
+
+Bicarb. potash, half an ounce; cochineal, half an ounce; bitart.
+potash, half an ounce; powdered alum, half an ounce; pure rain-water,
+four ounces. Mix, and add ten drops creosote.--_Dr. E. A. C._
+
+
+BLACK INK.
+
+Extract logwood (pulv.), two ounces; hot rain-water, one gallon.
+Simmer over water-bath one hour, till logwood is dissolved. Put into a
+bottle the following: bichromate potass., one hundred grains; prus.
+of potass., forty grains; warm rain-water, four ounces. Shake till
+dissolved, put into the logwood solution, stir well together, strain
+through flannel, and, when cold, add corrosive sublimate, ten grains;
+warm rain-water, one ounce. Dissolve thoroughly, put with the above,
+and add pure carbolic acid crys., one drachm. This makes the best
+black ink in the world, at a cost of about ten cents a gallon.--_Dr.
+E. A. C._
+
+
+COMMON BOTTLE WAX.
+
+Rosin, eighteen ounces; shellac, one ounce; beeswax, two ounces. Melt
+together and color to suit the fancy.--_Dr. E. A. C._
+
+
+GRAFTING WAX.
+
+Rosin, two pounds; beeswax, one pound; tallow, one pound. Melt
+together, pour into a tub of cold water, and work with the hands till
+pliable.--_Dr. E. A. C._
+
+
+LIQUID GLUE.
+
+Acetic acid, one ounce; water, half an ounce; glue, two ounces; gum
+tragacanth, one ounce. Mix and dissolve.--_Dr. E. A. C._
+
+
+SHOE BLACKING (_equal to Mason's_).
+
+Ivory black, twelve ounces; molasses, four ounces; sperm-oil, one
+ounce; oil of vitriol, by weight, two drachms; vinegar, one pint. Mix
+the black, molasses, and oil, and add the vinegar gradually, stirring
+all the time. Then add the oil of vitriol very carefully, stirring
+constantly, till effervescence ceases.--_Dr. E. A. C._
+
+
+LIQUID BLACKING.
+
+Ivory black, in fine powder, one pound; molasses, twelve ounces;
+sweet-oil, two ounces; beer and vinegar, two pints of each. Mix
+thoroughly together.--_Dr. E. A. C._
+
+
+WHAT MOST OF THE BAKING POWDERS ARE COMPOSED OF.
+
+(_One of the Best._)
+
+Cream tartar, twelve and one-quarter ounces; bicarb. soda (Eng.), six
+and one-half ounces; tartaric acid, one and one-third ounces;
+carbonate of ammonia, four-fifths of an ounce; good wheat flour, four
+ounces. Mix thoroughly, and pass through a fine sieve.--_Dr. E. A. C._
+
+
+TO DRY HERBS.
+
+Gather on a dry day, just before they flower. Put them in an oven, and
+when dry take them out, pick off the leaves, put in bottles, cover
+tightly, and keep in a dry place.--_Mrs. R._
+
+
+TO KEEP WEEVIL OUT OF WHEAT.
+
+Put the wheat in barrels, smooth it, and sprinkle a layer of salt over
+the top. Keep the barrels well covered by tying cloths over them. A
+sure preventive.--_Mrs. Dr. P. C._
+
+
+FERTILIZER FOR STRAWBERRIES.
+
+Nitrate of potash, one pound; glauber salts, one pound; sal soda, one
+pound; nitrate of ammonia, one-quarter pound. Dissolve the above in
+forty gallons of water, one-third to be applied when the leaves begin
+to appear, one-third ten days later, and the rest when the vines begin
+to bloom. This quantity is for forty feet square.--_Mrs. R._
+
+
+RED LIP SALVE.
+
+Oil of sweet almonds, two ounces; pure olive-oil, six ounces;
+spermaceti, one and one-half ounce; white wax, one ounce. Color with
+carmine, and perfume with oil of roses.--_Dr. E. A. C._
+
+
+LOTION FOR CHAPS.
+
+Borax, two drachms; strong rose-water, twelve ounces; glycerine, three
+ounces; mucilage of quince seed, ten drachms. Mix.--_Dr. E. A. C._
+
+
+COLD CREAM.
+
+Rose-water, half an ounce; oil of sweet almonds, half an ounce; pure
+olive-oil, two ounces; spermaceti, half an ounce; white wax, one
+drachm. Melt sperm and wax with the oil by means of water-bath. Then
+add the rose-water, and stir till cool. When nearly cool, add oil of
+roses or any other perfume desired.--_Dr. E. A. C._
+
+
+CAMPHOR ICE.
+
+White wax, two ounces; spermaceti, two ounces and two drachms;
+camphor, six drachms. Melt, and add olive-oil, five ounces and five
+drachms; glycerine, three drachms. Make into eighteen cakes.--_Dr. E.
+A. C._
+
+
+CAMPHOR SALVE FOR CHAPPED LIPS, HANDS, ETC.
+
+Spermaceti, two drachms; white wax, two drachms; pulverized camphor,
+two drachms; washed lard, half an ounce; pure olive-oil, half an
+ounce. Melt in water-bath, and stir with it, while cooling, two
+drachms glycerine.
+
+_Note._--This is excellent, will relieve almost instantly, and will
+cure in a few applications.--_Dr. E. A. C._
+
+
+TOOTH POWDER.
+
+Prepared chalk, two pounds; powdered orris-root, two pounds; powdered
+white castile soap, quarter of a pound; powdered white sugar, quarter
+of a pound; powdered pumice-stone, half an ounce; powdered carmine,
+half an ounce; oil of lemon, half an ounce; oil of lavender, half an
+ounce. Powder the carmine as fine as possible; then add to it the
+pumice-stone, then the sugar, then the soap, orris, and chalk in
+succession. Then add the flavoring drop by drop, mixing it thoroughly
+with all the ingredients. Sift through the finest apothecaries'
+sieve.--_Dr. E. A. C._
+
+
+_For the Teeth._
+
+Van Buskirk's Sozodont, manufactured by Hall & Ruckel, N. Y., is all
+that it claims to be. I have known it tried ten years consecutively
+with the happiest results.--_Mrs. S. T._
+
+
+CHARCOAL TOOTH POWDER.
+
+Powdered charcoal, six ounces; gum myrrh, one ounce; pale Peruvian
+bark, one ounce. Mix thoroughly.--_Dr. E. A. C._
+
+
+HAIR-OIL.
+
+Pure olive-oil, six ounces; perfumed with oil of jessamine.--_Dr. E.
+A. C._
+
+
+_Hair-Oil._
+
+Castor-oil, ten ounces; pure alcohol, six ounces. Perfume with oil of
+bergamot or any other perfume preferred.--_Dr. E. A. C._
+
+
+HAIR TONIC.
+
+Glycerine, one and a half ounces; tincture cantharides (95 per cent.),
+half an ounce; sulph. quinine, twenty grains; alcohol, four ounces.
+Mix together; perfume with oil of roses.--_Dr. E. A. C._
+
+
+_Another Hair Tonic._
+
+Claimed to restore falling out hair, when baldness is not hereditary.
+Tincture of cantharides (officinal), one ounce; glycerine, one and a
+half ounce; rose-water, three and a half ounces.--_Dr. E. A. C._
+
+
+HAIR DYE, NO. 1.
+
+Pyrogallic acid, one drachm; distilled water, three ounces.
+Dissolve.--_Dr. E. A. C._
+
+
+NO. 2.
+
+Nitrate of silver (crystals), one drachm; aqua ammonia, strong, two
+drachms; distilled water, six drachms. Mix.--_Dr. E. A. C._
+
+
+HAIR RESTORATIVE.
+
+Sugar of lead (chemically pure), one drachm; milk of sulphur, two
+drachms; rose-water, four ounces; glycerine, one ounce. Mix.--_Dr. E.
+A. C._
+
+
+SHAMPOO LIQUOR.
+
+Bay rum, three quarts; tincture cantharides (officinal), one and a
+half ounces; carb. ammonia, half an ounce; salts of tartar, one ounce.
+Mix. Thoroughly cleanse the hair with clean water after using.--_Dr.
+E. A. C._
+
+
+ROSE BANDOLINE.
+
+Gum tragacanth, six ounces; rose-water, one gallon; otto of roses,
+half an ounce. Steep the gum in the water a day or two. Agitate
+frequently while forming into a gelatinous mass. After standing
+forty-eight hours, strain through a clean, coarse linen cloth. Again
+let it stand a few days, and then strain a second time. When the
+consistency is uniform, add the otto of roses, and color with
+carmine.--_Dr. E. A. C._
+
+
+ALMOND BANDOLINE.
+
+Is made as the above, except that no coloring is used, and it is
+scented with quarter of an ounce of oil of bitter almonds instead of
+rose.--_Dr. E. A. C._
+
+
+TO CLEAN THE HAIR AND HAIR-BRUSHES AND COMBS.
+
+Dissolve one ounce borax and half an ounce camphor in a quart boiling
+water. For cleaning combs and brushes use two teaspoonfuls
+supercarbonate soda dissolved in half a pint boiling water, or else
+use one teaspoonful hartshorn dissolved in a little water.--_Mrs. R._
+
+
+TO REMOVE DANDRUFF.
+
+Wash the hair thoroughly in rain-water with a good deal of borax
+dissolved in it.--_Mrs. C. C._
+
+
+TO REMOVE BLOOD STAINS.
+
+Make a thin paste of starch and water. Spread over the stain. When
+dry, brush the starch off and the stain is gone. Two or three
+applications will remove the worst stains.--_Mrs. D._
+
+
+
+
+INDEX.
+
+
+     BREAD.
+
+                                                                  PAGE
+     Batter bread,                                                  56
+       "      "    2d recipe,                                       57
+       "      "    3d   " ,                                         57
+     Brown bread,                                                   40
+     Biscuit, beaten,                                               42
+       "        "     2d recipe,                                    42
+       "        "     cream,                                        42
+       "        "     French,                                       41
+       "        "     excellent light,                              43
+       "        "     light,                                        43
+       "        "     soda,                                         42
+       "        "     thick,                                        43
+       "        "     thin or crackers,                             43
+     Box bread,                                                     40
+     Bunns,                                                         39
+     Cakes, Virginia ash,                                           61
+       "    batter,                                                 55
+       "       "    2d recipe,                                      55
+       "       "    made of stale bread,                            55
+       "       "    cheap recipe,                                   56
+       "    old Virginia batter cakes,                              55
+       "     "            "       "    2d,                          56
+     Cakes, Boston cream,                                           53
+       "    breakfast,                                              50
+       "    buckwheat,                                              51
+       "        "      2d recipe,                                   52
+       "        "      3d   " ,                                     52
+       "        "      4th  " ,                                     52
+       "    buttermilk,                                             54
+       "   corn,                                                    58
+       "   cream,                                                   52
+       "     "    2d,                                               53
+       "     "    3d,                                               53
+       "   farina,                                                  54
+       "   flannel,                                                 51
+       "      "     2d method,                                      51
+       "      "     3d   " ,                                        51
+       "   Indian griddle,                                          56
+       "   Madison,                                                 50
+       "   orange,                                                  50
+       "   rice,                                                    54
+       "   sour milk,                                               54
+       "   velvet,                                                  50
+     Corn-bread, plain,                                             61
+       "    "    light,                                             59
+     Crackers, Huntsville,                                          44
+           "   soda,                                                43
+           "   water,                                               44
+     Cracklin-bread,                                                60
+     Egg-bread,                                                     60
+       "   "    old-fashioned,                                      59
+       "   "    soft,                                               59
+     Family bread,                                                  29
+     Graham bread,                                                  40
+     Grit or hominy bread,                                          58
+       "       "      "    2d recipe,                               58
+     Henrietta bread,                                               45
+     Indian      " ,                                                60
+     Lapland     " ,                                                45
+       "         "  plain recipe,                                   45
+     Leaven,                                                        27
+     Light bread,                                                   31
+     Jenny Lind bread,                                              46
+     Loaf, cottage,                                                 39
+     Loaf bread,                                                    29
+       "    "    old Virginia,                                      29
+       "    "    3d method,                                         30
+     Lunch bread,                                                   46
+     Lunn, quick Sallie,                                            36
+       "   Sallie 2d,                                               34
+       "      "   3d,                                               35
+       "      "   4th,                                              35
+       "      "   5th,                                              35
+     New bread,                                                     45
+     Old maids,                                                     39
+     Muffins,                                                       36
+       "      2d,                                                   37
+       "      3d,                                                   38
+       "      bread,                                                38
+       "      corn,                                                 57
+       "      cream,                                                38
+       "      white egg,                                            38
+       "      Parker House,                                         37
+       "      salt sulphur,                                         36
+       "      soda,                                                 38
+       "      superior,                                             37
+       "      sweet spring,                                         36
+     Mush bread,                                                    59
+     Pockets,                                                       34
+     Pone, St. Nicholas,                                            58
+     Potato bread,                                                  39
+     Puffs, breakfast,                                              46
+       "    nun's,                                                  44
+     Rice bread,                                                    60
+     Rolls, hot or cold loaf bread,                                 31
+       "    French,                                                 31
+       "      "     2d,                                             32
+       "      "     or twist,                                       32
+       "    pocketbook,                                             33
+       "    velvet,                                                 32
+     Rusks,                                                         40
+       "    egg,                                                    41
+       "    German,                                                 41
+     Salt risen bread,                                              47
+       "    "     "    2d,                                          47
+     Turnovers,                                                     33
+     Twist,                                                         34
+     Wafers,                                                        44
+     Waffles,                                                       47
+       "      2d,                                                   48
+       "      3d,                                                   48
+       "      corn meal,                                            57
+       "      mush,                                                 49
+       "      rice,                                                 49
+       "       "    2d,                                             49
+       "      superior rice,                                        49
+       "      soda,                                                 48
+       "      another recipe,                                       48
+     Yeast,                                                         25
+       "    alum,                                                   27
+       "    another recipe,                                         26
+       "    Irish potato,                                           26
+       "    that never fails,                                       26
+
+
+     COFFEE, TEA AND CHOCOLATE.
+
+     Café au lait,                                                  63
+     Coffee, to make,                                               62
+       "       "      2d,                                           62
+       "     boiled,                                                61
+       "     dripped or filtered,                                   63
+       "        "          "      2d,                               63
+       "     to toast,                                              61
+     Broma,                                                         65
+     Chocolate,                                                     65
+     Cocoa,                                                         65
+     Black tea,                                                     64
+       "    "   2d,                                                 64
+     Green " ,                                                      63
+       "   "   2d,                                                  64
+       "   "  a good cup of,                                        64
+     Iced  " ,                                                      64
+
+
+     MILK AND BUTTER.
+
+     Butter, to secure nice for the table in winter,                67
+     Butter, putting up,                                            67
+     Clabber,                                                       67
+     Cottage cheese,                                                68
+
+
+     SOUP.
+
+     Asparagus soup,                                                83
+       "         "   2d,                                            83
+     Beef        " ,                                                74
+       "         "   2d,                                            74
+     Beef's head, to prepare as stock for soup,                     74
+     Calf's head soup,                                              75
+       "      "    "   2d,                                          75
+       "      "    "   3d,                                          76
+       "      "    "   4th,                                         76
+       "      "    "   5th,                                         77
+       "      "    "   brown,                                       77
+     Clam soup,                                                     72
+       "    "   2d,                                                 73
+     Chicken soup,                                                  78
+       "       "   2d,                                              79
+     Crab      " ,                                                  73
+       "       "   2d,                                              74
+     Giblet    " ,                                                  79
+     Gumbo     " ,                                                  80
+       "       "   2d,                                              80
+     Okra      " ,                                                  79
+     Ox-tail   " ,                                                  78
+     Oyster    " ,                                                  69
+       "       "   2d,                                              70
+       "       "   3d,                                              70
+       "       "   economical,                                      69
+       "       "   purée of,                                        70
+     Pea       " ,                                                  83
+       "       "   green,                                           84
+       "       "   2d,                                              84
+     Potato    " ,                                                  84
+       "       "   2d,                                              84
+     Terrapin soup, mock,                                           72
+     Turtle    " ,                                                  71
+       "       "   2d,                                              71
+       "       "   3d,                                              72
+       "       "   mock,                                            72
+     Tomato    " ,                                                  82
+       "       "   2d,                                              83
+       "       "   clear,                                           83
+     Veal      "   roast, and chicken bone soup,                    79
+     Vegetable soup,                                                81
+       "         "   fine,                                          80
+
+
+     OYSTERS AND OTHER SHELL FISH.
+
+     Clam or oyster fritters,                                       90
+     Crabs, to cook,                                                94
+       "    devilled,                                               94
+       "        "     2d,                                           94
+       "    hard, to devil,                                         95
+     Crab stew,                                                     94
+       "  soft,                                                     95
+     Lobster curry,                                                 95
+     Terrapin,                                                      96
+       "      or turtle in batter,                                  96
+       "         "      steaks,                                     96
+       "         "      stew,                                       96
+     Turtles, to cook,                                              96
+       "      stewed,                                               96
+     Oysters, broiled,                                              90
+       "      to cook,                                              86
+       "       " ,                                                  89
+       "      devilled,                                             88
+       "         " ,                                                88
+       "      fritters,                                             89
+       "          " ,                                               89
+       "      to fry,                                               89
+       "      fried,                                                89
+       "        "    2d,                                            90
+       "      to fry,                                               90
+       "        "     2d,                                           90
+       "      to keep alive and fatten,                             94
+       "      pâtés,                                                92
+       "      pie,                                                  92
+       "       "   2d,                                              92
+       "      pickled,                                              91
+       "        "      2d,                                          91
+       "        "      3d,                                          92
+       "      raw,                                                  93
+       "      to roast,                                             91
+       "      sausage,                                              93
+       "      steamed,                                              90
+       "      shortcake,                                            93
+       "      scalloped,                                            86
+       "          "      2d,                                        87
+       "          "      3d,                                        87
+       "          "      4th,                                       88
+
+
+     FISH.
+
+     A la crême,                                                    98
+     Cat fish,                                                      99
+      "   "    or hog fish,                                         99
+     Cod fish balls,                                               104
+      "   "   boiled,                                              104
+      "   "   salt, to dress,                                      105
+      "   "   Nantucket,                                           105
+     Chowder,                                                       99
+     Chowder, 2d,                                                  100
+     Drum or sturgeon,                                             104
+     German fish stew,                                             107
+     Halibut,                                                       98
+       "      2d,                                                   98
+     Mackerel, boiled,                                             105
+       "       to broil,                                           105
+       "       salt, to cook,                                      106
+     Perch, to fry,                                                104
+     Rock fish, baked,                                             101
+     Rock, to boil,                                                101
+       "   boiled, 2d,                                             101
+       "   pickled,                                                102
+       "   to stew,                                                101
+     Shad, baked,                                                  102
+       "   to barbecue,                                            103
+       "    " broil,                                               102
+       "    " fry,                                                 102
+       "   potted,                                                 103
+       "   to roast,                                               102
+     Salmon, to bake, to boil and steak,                           106
+       "     to pickle,                                            107
+     Sheep's head, to bake,                                        100
+            "      or rock, to boil,                               100
+            "      to bake, 2d,                                    100
+            "       "   "   3d,                                    101
+            "      boiled,                                         100
+     Sturgeon, baked,                                              104
+       "       cutlet,                                             103
+       "       scalloped,                                          103
+     Trout, to fry,                                                104
+
+
+     GAME.
+
+     Duck, wild,                                                   111
+       "     "   to cook for breakfast,                            111
+     Fowl    "    " roast in a stove,                              110
+     Goose   " ,                                                   111
+       "     "   2d,                                               111
+     Partridges, to broil,                                         112
+          "      and pheasants, to cook,                           112
+          "      to roast,                                         112
+     Pigeon, to broil,                                             112
+       "     pie,                                                  113
+       "     to stew,                                              113
+     Rabbit, barbecue,                                             109
+       "     roast,                                                109
+       "     stewed,                                               109
+       "       "     2d,                                           109
+     Reed birds, to dress,                                         113
+     Sora, ortolans and other small birds, to cook,                113
+     Sora, ortolans, robins and other small birds, to cook,        114
+     Squirrel, to barbecue,                                        108
+     Turkey, wild,                                                 110
+       "       "   simple way of preparing,                        110
+     Venison, haunch,                                              108
+       "        "     of,                                          107
+     Venison, stewed,                                              108
+       "        "     2d,                                          108
+
+
+     MEATS.
+
+     Backbone or chine, to cook,                                   120
+       " pie,                                                      120
+     Bacon, to cure,                                               125
+       "    curing,                                                125
+       "    fried,                                                 130
+       "    and greens,                                            129
+       "    shoulder of,                                           129
+     Chine, to dress,                                              121
+       "    roast,                                                 121
+     Ham, baked,                                                   127
+      "     "    2d,                                               128
+      "   or tongue, bake,                                         127
+      "   broiled,                                                 129
+      "   of pork, to cook,                                        121
+      "   for curing,                                              125
+      "   Virginia mode of curing,                                 124
+      "   to boil,                                                 126
+      "    "   "   2d,                                             127
+      "   weighing 10 lbs,                                         126
+      "   fried,                                                   129
+      "   an improvement to,                                       126
+      "   relish,                                                  131
+      "   spiced,                                                  129
+      "   stuffed and baked,                                       128
+      "   to stuff, fresh cured,                                   128
+      "   toast,                                                   131
+      "     "    2d,                                               131
+     Jowl and turnip salad,                                        130
+     Lard, to cure,                                                124
+     Leg of pork stuffed,                                          121
+     Pickled pork, equal to fresh,                                 130
+     Pork royal,                                                   122
+       "  steak,                                                   119
+     Sausage meat,                                                 122
+       "       "   excellent recipe,                               122
+       "     seasoning for,                                        122
+     Salt pork, how to cook,                                       131
+     Spare ribs,                                                   119
+       "     "   pork,                                             119
+       "     "   3d,                                               119
+       "     "   4th,                                              119
+       "     "   grisken and short ribs, to cook,                  120
+     Souse cheese,                                                 123
+       "   to make from hogs' feet,                                123
+     Sweetbread of hog,                                            123
+     Tongue or ham, potted,                                        131
+     Barbecue shoat,                                               132
+     Forequarter of shoat to roast,                                132
+     Head of shoat,                                                134
+       "   "   "    to stew,                                       135
+       "   " pig to hash,                                          135
+     Head and jowl of pig to stew,                                 134
+     Jowl of shoat,                                                133
+     Roast pig,                                                    133
+       " shoat,                                                    132
+
+
+     BEEF AND VEAL.
+
+     À-la mode,                                                    140
+       "    "   2d,                                                140
+       "    "   3d,                                                141
+     Boiled beef and turnips,                                      141
+     Brine for beef,                                               154
+     Brains, croquettes,                                           151
+       "     to dress,                                             150
+       "      " fry,                                               150
+       "      "  " ,                                               150
+       "      " stew,                                              150
+     Collaps, beef,                                                146
+     Collar,                                                       142
+     Cow heel,                                                     153
+      "    " fried,                                                153
+     Corned beef,                                                  154
+       "      "   2d,                                              156
+       "      "   3d,                                              156
+       "      "   and tongues,                                     155
+       "      "   or pork,                                         155
+       "    round, to cook,                                        158
+       "    beef, how to cook,                                     159
+       "      "   tongue, to cook,                                 158
+     Cure     "   for drying,                                      159
+       "      "   ham,                                             160
+     Daube Froide,                                                 163
+     Dry beef and tongue,                                          160
+     French dish,                                                  153
+     Frizzled beef,                                                144
+     Fricasséed beef,                                              145
+     Gravy brown,                                                  152
+       " for roast beef,                                           152
+     Heel of beef to fry,                                          153
+     Hunter's beef or spiced round,                                156
+       "        "   "   "      "    2d,                            157
+     Heart of   " ,                                                147
+     Kidneys, broiled,                                             148
+       "      fried,                                               148
+       "        "    2d,                                           148
+       "      grilled,                                             148
+       "      stewed,                                              147
+       "         "    2d,                                          147
+     Liver,                                                        149
+       "    fried,                                                 149
+       "    to fry,                                                149
+       "    to fry with onions,                                    149
+       "    dried for relish,                                      149
+     Ox-heart, to roast,                                           147
+     Roast beef,                                                   138
+       "     "   2d,                                               139
+     Rib roast of beef,                                            139
+     Round of beef, to spice,                                      157
+     Rump  "    "   to stew,                                       145
+     Steak, broiled,                                               142
+       "      "      2d,                                           143
+       "    how to cook,                                           143
+       "    fried,                                                 144
+       "    to fry,                                                144
+       "    fried with onions,                                     148
+     Stew, Lebanon,                                                146
+     Sausage, beef,                                                152
+       "      bologna,                                             152
+     Smoked beef,                                                  159
+     Spiced   " ,                                                  157
+     Tongue à la terrapin,                                         146
+       "    toast,                                                 147
+       "    to stew,                                               146
+       "    to pickle,                                             155
+     Tripe,                                                        151
+       "    2d,                                                    151
+       "    to fry,                                                152
+       "     " prepare,                                            151
+     Calves' brains,                                               167
+     Cake, of veal,                                                164
+     Chops, veal,                                                  161
+     Cutlets, veal,                                                162
+       "        "   2d,                                            162
+       "        "   3d,                                            162
+     Cold veal, dressed with white sauce,                          163
+     Daub veal,                                                    167
+     Feet, calf's, dressed as terrapins,                           165
+     Head, calf's,                                                 167
+       "     "     to bake,                                        167
+     Liver, bewitched,                                             166
+       "    broiled,                                               165
+       "    to fry,                                                166
+       "      "     2d,                                            166
+       "    simple way of cooking,                                 166
+     Loaf, veal,                                                   163
+       "     "   2d,                                               164
+     Loin of veal, stewed,                                         160
+     Minced    " ,                                                 163
+     Roast     " ,                                                 161
+     Steak     " ,                                                 161
+     Sweetbreads,                                                  165
+       "    "     2d,                                              165
+       "    "     3d,                                              165
+
+
+     MUTTON AND LAMB.
+
+     Broiled,                                                      170
+     Chops, mutton,                                                172
+       "      "     2d,                                            172
+       "      "     3d,                                            173
+       "      "     broiled,                                       173
+     Corned   " ,                                                  171
+     Leg of mutton, boiled,                                        170
+     Leg of mutton, boiled, 2d,                                    170
+      "       "     roast,                                         169
+     Roast mutton,                                                 169
+     Saddle of mutton, to cook,                                    171
+       "         "       " ,                                       171
+       "         "     iced,                                       171
+       "         "     to roast,                                   170
+     Shoulder    "     corned,                                     172
+     Slices, grilled,                                              174
+     Stew,                                                         173
+       "   2d,                                                     173
+     Tongues, sheep,                                               174
+     Lamb's head,                                                  175
+       "      "   to fricassee,                                    175
+     Roast lamb,                                                   174
+     Shoulder of lamb, to grill,                                   174
+     Decorations and garnishes for cold meat and salads,           175
+
+
+     POULTRY.
+
+     Chickens,                                                     183
+       "      to boil,                                             184
+       "      " broil,                                             187
+       "      " dress with tomatoes,                               186
+       "      " fricassee,                                         187
+       "      fried,                                               186
+       "        "    2d,                                           186
+       "      pie,                                                 187
+       "       "   2d,                                             188
+       "      pudding,                                             188
+       "          "    2d,                                         188
+       "          "    with potatoes,                              188
+       "      to roast,                                            184
+       "      smothered,                                           185
+       "      to steam,                                            184
+       "      "  stew,                                             185
+       "      "   " ,                                              185
+     Ducks, young, to prepare,                                     190
+       "    to stew,                                               190
+     Goose, devilled,                                              189
+       "    to roast,                                              189
+     Turkey, boiled,                                               180
+       "       "     2d,                                           180
+       "     boned,                                                181
+       "     devilled,                                             181
+       "     hash,                                                 181
+     Turkey, meat jelly for,                                       183
+       "     roast,                                                178
+       "       "    2d,                                            178
+       "       "    3d,                                            179
+       "       "    with truffles,                                 179
+       "     to steam,                                             180
+
+
+     SALADS.
+
+     Celery salad,                                                 196
+     Chicken  " ,                                                  194
+     Chicken salad, 2d,                                            195
+       "       "    3d,                                            195
+       "       "    4th,                                           196
+       "       "    for 35 people,                                 195
+     Fish salad,                                                   192
+     Irish potato salad,                                           198
+     Lettuce salad,                                                198
+       "     dressed,                                              200
+       "        " ,                                                200
+     Lobster salad,                                                192
+     Oyster    " ,                                                 191
+     Potato    " ,                                                 197
+       "       "   2d,                                             198
+     Salmon salad, and lobster,                                    191
+     Slaw,                                                         199
+       "   cold,                                                   199
+       "    "    2d,                                               199
+     Terrapin salad,                                               192
+     Tomato     " ,                                                197
+     Turnip     " ,                                                197
+     Turkey     " ,                                                193
+       "        "   2d,                                            193
+       "        "   3d,                                            194
+     Veal and potato salad,                                        197
+
+
+     SAUCES.
+
+     Anchovy sauce,                                                202
+     Apple     " ,                                                 204
+     Cod's head, " for,                                             201
+     Fish      " ,                                                 200
+       "       "   2d,                                             201
+       "       "   3d,                                             202
+       "       "  or sauce for salad,                              200
+     Dutch     "  for fish,                                        201
+     Horseradish sauce,                                            202
+     Maître d'Hôte sauce,                                          202
+     Mint sauce,                                                   204
+     Mushroom sauce,                                               203
+       "        " ,                                                203
+     Nasturtium " ,                                                204
+     Onion      " ,                                                204
+     Pepper vinegar,                                               203
+     Tomato sauce,                                                 203
+
+
+     SAUCES ESPECIALLY SUITABLE FOR FOWLS.
+
+     Asparagus sauce,                                              205
+     Celery      " ,                                               205
+     Cranberry   " ,                                               206
+     Drawn butter,                                                 205
+       "     "     2d,                                             206
+       "     "     3d,                                             206
+     Egg sauce,                                                    205
+     Mushroom sauce,                                               206
+     Oyster     " ,                                                205
+     Sauce for boiled poultry,                                     205
+     White sauce,                                                  204
+     SALAD DRESSING.
+     Cabbage dressing,                                             208
+     Celery dressing,                                              211
+       "      "       2d,                                          211
+     Chicken salad dressing,                                       208
+     Cold slaw       " ,                                           210
+     Lettuce   " ,                                                 208
+       "       "   2d,                                             210
+     Sana Mayonnaise,                                              209
+     Salad dressing,                                               207
+       "     "       2d,                                           207
+       "     "       3d,                                           207
+       "     "       4th,                                          208
+       "     "       5th,                                          210
+
+
+     BRUNSWICK STEWS, GUMBO, SIDE DISHES.
+
+     Apples, fried,                                                231
+       "     spiced,                                               232
+     Bacon fraise,                                                 227
+     Beef cakes,                                                   226
+     Beefsteak and potatoes,                                       226
+     Breakfast dish,                                               221
+       "         "   2d,                                           222
+     Broth, Scotch,                                                216
+     Cassa rolls,                                                  221
+     Calf's head pudding,                                          223
+     Cold chicken, devilled,                                       225
+       "     "     with vinegar,                                   225
+     Croquettes,                                                   217
+         "       2d,                                               217
+         "       3d,                                               218
+         "       4th,                                              218
+     Chicken Croquettes,                                           217
+     Croquettes balls,                                             218
+         "      potato                                             218
+         "      sausage                                            219
+         "         "    2d,                                        219
+         "      meat,                                              217
+     Crumb pie,                                                    224
+     Dried apples, peaches, quinces and pears, to stew,            231
+     Fish and potatoes,                                            226
+     Forcemeat balls,                                              219
+     Fondée,                                                       230
+     Giblet pie,                                                   225
+     Gumbo,                                                        213
+       "    2d,                                                    213
+       "    3d,                                                    213
+       "    filet à la Creole,                                     214
+     Haggis,                                                       225
+     Hash,                                                         220
+       "   baked,                                                  222
+     Hominy, to boil,                                              228
+       "       "      2d,                                          229
+       "     croquettes,                                           228
+       "     fried,                                                229
+     Hotch potch,                                                  216
+     Liver pudding,                                                223
+     Loaf, meat,                                                   216
+     Macaroni,                                                     227
+        "      2d,                                                 227
+        "      3d,                                                 227
+        "      Italian method,                                     227
+     Mince, with bread crumbs,                                     219
+       "      "  potatoes,                                         220
+     Mushrooms, broiled,                                           230
+         "      to stew,                                           230
+         "       " fry or broil,                                   229
+         "      and sweetbread pâtés,                              229
+     Mutton, hashed,                                               215
+       "       "     2d,                                           215
+       "       "     3d,                                           215
+     Nice pie,                                                     223
+     Pig's head pudding,                                           223
+     Potato pie,                                                   223
+       "     "   2d,                                               223
+     Pot pourri,                                                   220
+     Prunes, stewed,                                               232
+     Ragoût souse,                                                 221
+     Rice and egg pâtés,                                           231
+     Sandwiches,                                                   222
+         "       2d,                                               222
+     Squab pie,                                                    225
+     Side dish,                                                    216
+     Stew, black,                                                  216
+     Stew, Brunswick,                                              211
+     Stew      "      2d,                                          212
+       "       "      3d,                                          212
+       "       "      4th,                                         212
+     Terrapin, mock,                                               221
+     Tongue and prunes,                                            231
+     Veal pâtés,                                                   214
+     Welsh rarebit,                                                231
+
+
+     EGGS.
+
+     À la crême,                                                   237
+     Boiled eggs,                                                  233
+       "      "   soft,                                            333
+     Baked for dinner,                                             237
+     Egg cups, breakfast dish,                                     233
+      "  for breakfast,                                            233
+     Egg with toast,                                               236
+     Ham and eggs,                                                 236
+      "  egg pudding,                                              237
+     Omelette,                                                     234
+       "       2d,                                                 234
+       "       3d,                                                 234
+       "       4th,                                                234
+       "       cheese,                                             235
+       "       German,                                             235
+       "       ham,                                                235
+       "       mock,                                               235
+       "       soufflé,                                            235
+     Pie, egg,                                                     237
+     Poached eggs,                                                 236
+     Rumble    " ,                                                 236
+     Scrambled eggs,                                               233
+       "         " ,                                               233
+     Stuffed,                                                      237
+
+
+     VEGETABLES.
+
+     Artichokes, burr,                                             249
+     Asparagus, to cook,                                           238
+       "          "      2d,                                       239
+     Beans, lima, to boil,                                         245
+       "      "     "      2d,                                     245
+       "      "     "      3d,                                     254
+     Beets, to boil,                                               239
+     Cabbage, with bacon, to boil,                                 251
+       "      boiled without bacon,                                251
+       "      fried,                                               252
+       "      pudding,                                             251
+       "         "     2d,                                         251
+     Cauliflower,                                                  252
+     Celery,                                                       240
+     Corn fritters,                                                242
+       "     "      2d,                                            243
+       "     "      for breakfast,                                 243
+       "  green, to boil,                                          241
+       "  pudding,                                                 242
+       "    "      2d,                                             242
+       "  put in brine,                                            254
+     Cucumbers, to dress raw,                                      246
+     Cucumbers, to fry,                                            246
+     Cymlings, with bacon,                                         240
+        "      to fry,                                             241
+        "      fritters,                                           241
+        "      pudding,                                            241
+        "      or squash to stew,                                  240
+     Egg-plant, to bake,                                           249
+      "    "    to fry,                                            249
+      "    "    pudding,                                           249
+      "    "    to stew,                                           248
+     Okra,                                                         246
+     Onions, to bake,                                              239
+       "      " cook,                                              239
+       "      " dress raw,                                         240
+     Onions, to fry,                                               239
+     Parsnips, to cook,                                            250
+       "        " fry,                                             249
+       "        " stew,                                            249
+     Peas, cornfield or black-eye,                                 254
+       "   dried, to boil,                                         254
+       "   green,   " ,                                            238
+     Pees, kon-feel,                                               253
+     Potato chips, Irish,                                          247
+       "    cakes,                                                 247
+     Potatoes creamed,                                             247
+       "      Irish, to boil,                                      246
+     Potato hash,                                                  247
+       "    pudding,                                               247
+       "    snow,                                                  247
+     Potatoes, sliced, to fry,                                     247
+       "       sweet, to boil,                                     248
+       "         "    to cook inferior,                            248
+       "         "    to fry,                                      248
+     Radishes,                                                     240
+     Ropa Viga,                                                    244
+     Salsify, to cook,                                             250
+       "       " fry,                                              250
+       "       " stew,                                             250
+       "       "  " ,                                              250
+     Slaw, warm,                                                   251
+       "     "   2d,                                               252
+       "     "   3d,                                               252
+     Snaps, to boil,                                               240
+     Spinach,                                                      252
+     Succotash,                                                    246
+     Tomatoes, baked,                                              243
+       "         "    2d,                                          243
+       "       fried,                                              244
+       "       omelet,                                             244
+       "       raw, to dress,                                      245
+       "        "      "      2d,                                  245
+       "       stewed,                                             244
+       "         "     2d,                                         244
+     Tomato toast,                                                 245
+     Turnips,                                                      253
+       "      salad,                                               253
+       "      to stew,                                             253
+     Yams, to dress,                                               248
+
+
+     PICKLE AND CATSUPS.
+
+     Apple pickle,                                                 294
+     Blackberry pickle,                                            295
+     Cabbage      "     for present use,                           262
+       "          "     cut,                                       262
+       "          "     chopped,                                   263
+     Cantaloupe pickle, 3,                                    287, 288
+     Composition  " ,                                              291
+     Cherry       " ,                                              295
+     Chow-chow    "     5,                                     282-284
+       "    "     "  (Leesburg),                                   285
+     Cucumber pickle, 4,                                       266-268
+       "        "    boiled,                                       268
+       "        "    ripe,                                         269
+       "        "    sweet, 2,                                     269
+     Damson     "    2,                                       290, 291
+     French     "    2,                                            292
+     Green      "    3,                                        264-266
+     German     " ,                                                290
+     Honolulu melon pickle,                                        287
+     Hyden salad, 5,                                           273-275
+     Ingredients for one gallon green pickle,                      258
+     Kentucky pickle,                                              292
+     Lemon      "     2,                                           294
+     Mangoes, oil, 3,                                              276
+       "      to green,                                            270
+       "      stuffing for 60,                                     270
+       "      peach, 4,                                       278, 279
+       "      pepper,                                              279
+     Martinas pickle,                                         281, 282
+     Muskmelon pickle,                                             288
+     Onion       "     2,                                     293, 294
+     Peach       "     4,                                     286, 287
+       "         "     spiced,                                     286
+       "         "     sweet,                                      286
+     Pear, peach or quince pickle,                                 287
+     Plum pickle,                                                  289
+     Preparing pickles,                                            258
+     Ragoût pickle,                                                291
+     Spanish  " ,                                                  293
+     Sweet    " ,                                             287, 290
+     Tomato   "  (green) 3,                                   269, 270
+       "      "  (sweet) 3,                                        272
+       "      "  (ripe)                                            272
+       "   sauce (green) 3,                                   270, 271
+       "   marmalade or sauce for meats,                           273
+     Vinegar for pickle, 3,                                        256
+       "      "  yellow pickle,                                    257
+     Walnut pickle, 4,                                        280, 281
+     Watermelon pickle, 4,                                         289
+       "          "     sweet,                                     288
+     Yellow       "     7,                                     258-261
+     Bay sauce, 2,                                                 299
+     Caper sauce,                                                  302
+     Celery vinegar,                                               301
+     Cucumber catsup, 4,                                           297
+     Horseradish sauce,                                            301
+     Mushroom catsup, 4,                                      299, 300
+       "      sauce,                                               300
+     Mustard, to mix,                                              303
+       "      aromatic,                                            303
+     Pepper catsup,                                                302
+       "    sauce,                                                 301
+       "    vinegar,                                               302
+     Tomato catsup, 2,                                        295, 296
+     Tartan sauce,                                                 302
+       "      "    (Morcan's),                                     303
+     Walnut catsup, 3,                                             298
+       "    leaves, catsup from,                                   298
+     CAKE.
+     Almond cake, 2,                                               328
+     Angel's  " ,                                                  311
+       "     bread,                                                323
+     Black cake,                                              314, 315
+     Brides' cake, 4,                                         309, 310
+     Capital   " ,                                                 342
+     Citron    " 4,                                           327, 328
+     Cocoanut cake, 6,                                        322, 324
+     Chocolate  " 5,                                          325, 326
+       "       jelly cake,                                         327
+     Corn-starch " ,                                               313
+     Clay        " ,                                               323
+     Cream       " 2,                                         340, 341
+     Currant     " ,                                               329
+     Cup         " 3,                                              342
+     Custard     " ,                                               344
+     Cake,                                                         343
+       "   with sauce,                                             344
+       "   that never fails,                                       344
+     Delicate cake, 2,                                             312
+     Delicious  "   2,                                             343
+     Fruit      "   7,                                         316-319
+     Fig        " ,                                                329
+     Gold       " ,                                                311
+     Mrs. Galt's cake,                                             345
+     Jelly for     " 2,                                       334, 335
+     Jelly         " 2,                                            335
+     Jelly cake (lemon) 2,                                    335, 336
+       "     "  (rolled) 2,                                        336
+       "     "  filling for,                                       337
+     Kettle cake,                                                  345
+     Lady     " 2,                                            311, 312
+     Lee      " (R. E.) 2,                                         321
+     Leighton cake,                                                306
+     Lemon      " 2,                                          320, 321
+     Mountain cake,                                                307
+       "      ash-cake,                                            308
+     Merry Christmas cake,                                         312
+     Marble cake,                                             337, 339
+       "    or Bismarck cake,                                      339
+     Norfolk " ,                                                   345
+     Naples biscuit,                                               347
+     Orange cake, 3,                                          319, 320
+     Parson's " ,                                                  346
+     Pound    " 7,                                            329, 331
+     Pineapple " ,                                                 319
+     Risen    " ,                                                  346
+     Rose or clouded cake,                                         339
+     Ruggles'          " ,                                         346
+     Silver            " ,                                         310
+     Snow              " ,                                         308
+       " mountain      " ,                                         307
+     Spice mountain cake,                                          340
+     Sponge           " 2,                                         332
+     Sponge cake (confederate),                                    332
+       "      "  (cream)                                           333
+       "      "  (butter) 2,                                  331, 332
+       "      "  (extra),                                          333
+       "      "  that never fails,                                 333
+       "      "  roll, 2,                                          334
+     Tipsy cakes,                                                  347
+     Velvet  " ,                                                   347
+     White   " 2,                                                  305
+       "     " (superior)                                          305
+       "   mountain cake, 4,                                  306, 307
+       "       "    ash-cake,                                      308
+       "   fruitcake, 4,                                      313, 314
+     Whortleberry,                                                 347
+     Icing for cakes,                                              349
+     Icing, 5, 348,                                                349
+       "    boiled, 2,                                        348, 349
+       "    cold,                                                  348
+       "    hot,                                              348, 349
+     Ginger bread,                                            350, 351
+     Ginger bread, cup cake,                                       351
+       "      "    lightened,                                      351
+       "      "    risen,                                          351
+       "      "    soft,                                           350
+     Ginger loaf,                                                  350
+     Molasses cake, 2,                                        351, 352
+       "      or black cake,                                       352
+       "      pound cake,                                          352
+     Small cakes,                                                  353
+     Albany cakes,                                                 353
+     Bonnefeadas,                                                  361
+     Coffee cakes,                                                 357
+     Cookies,                                                      358
+     Cinnamon cakes, 2,                                            357
+     Coffee     " ,                                                357
+     Cream      " ,                                                354
+     Crullers,                                                     359
+     Delicate tea cakes, 2,                                        360
+     Delicious small cakes,                                        361
+     Dimples,                                                      362
+     Drop cakes,                                                   353
+     Ginger cakes, 2,                                         362, 363
+       "      "    (drop)                                          364
+       "      "    (cheap)                                         363
+       "    bunns,                                                 363
+       "    snaps, 2,                                         363, 364
+     Gloucester cakes,                                             359
+     Holmcroft,                                                    358
+     Jumbles, 3,                                                   356
+       "      (Jackson),                                           356
+       "      (lemon),                                             361
+     Macaroons,                                                    356
+     Marguerites, 3,                                          354, 355
+     Molasses cakes,                                               364
+     Nothings,                                                     358
+     Scotch cakes,                                                 353
+     Strawberry cakes,                                             357
+     Sugar        " ,                                              358
+     Shrewsbury   " ,                                              355
+     Sweet crackers,                                               353
+     Spice nuts,                                                   364
+     Tea cakes, 2,                                            359, 360
+     Tartaric cakes,                                               360
+     Wafers, 2,                                                    362
+
+
+     PUDDINGS.
+
+     Apple pudding, 5,                                             376
+     Apple charlotte,                                              377
+     Apple custard,                                                378
+     Apple custard pudding,                                        377
+     Apple méringue, 2,                                            377
+     Apple dumplings,                                              373
+     Apple roll (baked),                                           377
+     Almond pudding,                                               381
+     Amherst   " ,                                                 370
+     Arrowroot " ,                                                 389
+     Batter    " ,                                                 398
+     Balloons,                                                     398
+     Bread pudding,                                                390
+     Boiled bread pudding, 2,                                      372
+     Boiled pudding of acid fruit,                                 371
+       "    sweetmeat pudding,                                     372
+       "    molasses    " ,                                        373
+       "    pudding, 2,                                       370, 372
+       "    dumplings, paste for,                                  373
+     Cake pudding,                                                 387
+     Caramel pudding,                                              383
+     Citron    " 2,                                                378
+     Cocoanut  " 5,                                           381, 382
+     Chocolate " 2,                                           382, 383
+     Cherry    " ,                                                 371
+     Cheese-cake pudding,                                          388
+     Cracker      " ,                                              392
+     Cream        " ,                                              395
+     Currant      " ,                                              375
+     Custard      " ,                                              390
+     Cottage      " ,                                              396
+     Delicious pudding,                                            398
+         "     hasty pudding,                                      397
+     Eve's pudding,                                                374
+     Economical pudding,                                           400
+     Extra fine   " ,                                              399
+     Fruit        " ,                                         374, 391
+     French       " ,                                              391
+     Feather      " ,                                              397
+     Irish potato " ,                                              394
+     Indian       " ,                                              399
+     Jelly roll,                                                   387
+     Lemon pudding, 4,                                             380
+     Lemon méringue, 2,                                            381
+     Molasses pudding, 3,                                     395, 396
+     Marrow pudding,                                               392
+     Original  "    2,                                        369, 392
+     Orange    "    4,                                        378, 379
+     One egg   " ,                                                 398
+     Peach dumplings,                                              375
+     Penny pudding,                                                400
+     Plain   " ,                                                   401
+     Plum    "     4,                                          365-368
+       "     "     Christmas,                                      368
+       "     "     economical, 2,                                  369
+       "     "     English,                                        367
+       "     "     rich,                                           367
+       "     "     simpler kind of,                                369
+     Poor man's pudding,                                           400
+     Puff         " ,                                              400
+     Preserve     " ,                                              387
+     Pudding without milk or eggs,                                 382
+     Queen of puddings, 5,                                     383-385
+     Raspberry pudding,                                            375
+     Rice        "     3,                                     393, 394
+     Sago        " ,                                          389, 390
+     Sippet      " ,                                               390
+     Snow        "     3,                                     386, 387
+     Snowball    " ,                                               396
+     Sweet potato " ,                                         394, 395
+       "     "    roll,                                            372
+     Suet pudding, 2,                                              373
+       "  dumplings,                                               374
+     Steam pudding,                                                370
+     Superior " ,                                                  399
+     Sweetmeat pudding, 2,                                         388
+     Mrs. Spence's " ,                                             391
+     Tapioca       " ,                                             385
+       "     with apples,                                          386
+     Teacup pudding,                                               391
+     Texas    " ,                                                  396
+     Thickened milk pudding,                                       347
+     Transparent      " ,                                     388, 389
+     Troy             " ,                                          371
+     Tyler            " ,                                          395
+     Virginia         " ,                                          398
+     Washington       " ,                                          397
+
+
+     PUDDING SAUCES.
+
+     Brandy sauce,                                                 402
+     Cold     "   3,                                               403
+     French   " ,                                                  402
+     Lemon    " ,                                                  403
+     Molasses " ,                                                  404
+     Nice     " ,                                                  402
+     Rich     " ,                                                  403
+     Sauce for pudding, 3,                                    402, 403
+       "   for boiled pastry,                                      404
+     Wine sauce, 3,                                                400
+
+
+     PASTRY.
+
+     Apple pie, 1, 2, 3,                                      409, 410
+     Blackberry pie,                                               410
+     Cherry      " ,                                               409
+     Cream       " 1, 2,                                           412
+     Currant     " ,                                               409
+     Custard     " ,                                               413
+     Cream tarts,                                                  415
+     Cheese cakes, almond, 1, 2,                                   415
+           "       cornstarch,                                     414
+           "       lemon,                                          414
+     Damson pie,                                                   408
+     Gooseberry pie,                                               410
+     Lemon       " 1, 2, 3, 4,                                     406
+     Lemon cream pie,                                              406
+     Lemon tarts,                                                  415
+     Mince meat, 1, 2, 3, 4,                                  411, 412
+     Molasses pie, 1, 2,                                      413, 414
+     Orange pie, 1, 2, 3,                                          407
+     Pastry, 1, 2, 3,                                              405
+     Puff paste,                                                   405
+     Peach pie,                                                    408
+     Peach méringue pie,                                           407
+     Potato pie (sliced),                                          411
+       "     " (sweet),                                            411
+     Prune   " ,                                                   408
+     Prune tarts,                                                  415
+     Rhubarb pie,                                                  411
+     Soda cracker pie,                                             413
+     Silver        " ,                                             413
+     Sugar         " ,                                             413
+     Strawberry shortcake,                                         408
+     Washington pie,                                               413
+     Whortleberry " ,                                              410
+     Fritters (Bell),                                              416
+        "     (French),                                            416
+        "     (made with yeast),                                   416
+     Pancakes (common),                                            417
+         "    (quire of paper),                                    417
+
+
+     JELLIES, BLANC-MANGE, CHARLOTTE RUSSE, BAKED
+       CUSTARDS, CREAMS, ETC.
+
+     Jelly (calves' feet),                                         419
+       "    cream,                                                 421
+       "    crystal,                                               420
+       "    gelatine, 2,                                           420
+       "        "     without straining,                           420
+       "        "     without eggs or boiling,                     421
+     Jelly without boiling,                                        421
+       "   (stock),                                                419
+     Blanc-mange, 4,                                          421, 422
+          "       (arrowroot),                                     422
+          "       (coffee),                                        423
+     Blanc-mange, (chocolate),                                     423
+          "       (custard),                                       422
+     Charlotte russe, 6,                                      423, 424
+       "         "    (strawberry),                                424
+     Baked custard, 3,                                             425
+     Apples (baked),                                               429
+     Apple compote,                                                429
+       "   float,                                                  428
+     Apples (nice dessert of),                                     429
+       "    (nice plain dessert of),                               429
+       "    (iced),                                                430
+       "    (nice preparation of),                                 429
+     Apple snow,                                                   428
+     Bonny clabber,                                                428
+     Cream (Bavarian) 2,                                           426
+       "    Italian,                                               426
+       "    Russian,                                               426
+       "    Spanish, 2,                                       425, 426
+       "    Tapioca, 2,                                            427
+     Float,                                                        428
+     Lemon froth,                                                  427
+     Slip,                                                         428
+     Syllabub,                                                     427
+
+
+     ICE-CREAM.
+
+     Bisque ice-cream,                                             437
+     Buttermilk ice-cream,                                         437
+     Caramel ice-cream,                                            435
+       "        "       (Norvell House),                           435
+     Cocoanut   " 3,                                               436
+     Chocolate  " ,                                           435, 436
+     Gelatine   " ,                                                436
+     Ice-cream, 3,                                                 432
+        "       (without cream),                                   437
+     Lemon ice-cream,                                              432
+     Orange   " ,                                                  433
+     Peach    " ,                                                  433
+     Pineapple " ,                                                 434
+     Strawberry ice-cream,                                         433
+     Vanilla       " ,                                             434
+     White         " ,                                             436
+
+     _Frozen Custards._
+     Bisque,                                                       438
+     Caramel custard,                                              437
+     Frozen custard, 2,                                       437, 438
+       "    pudding,                                               438
+     Plumbière,                                                    438
+     Plum pudding glacé,                                           438
+
+     _Sherbet._
+     Cream sherbet,                                                439
+     Lemon   " 4,                                                  439
+     Orange  " ,                                                   439
+
+     _Water Ices._
+     Citron ice,                                                   441
+     Gelatine ice,                                                 441
+     Orange    "  2,                                               440
+     Pineapple ice, 3,                                        440, 441
+     Raspberry  " ,                                                441
+     Watermelon ice,                                               441
+
+    _Fruit Desserts._
+     Ambrosia, 2,                                                  442
+     Cantaleupes,                                                  442
+     Peaches and cream,                                            442
+     Pineapple,                                                    442
+     Strawberries,                                                 443
+     Watermelons,                                                  442
+
+
+     PRESERVES AND FRUIT JELLIES.
+
+     Apples (preserved for winter use),                            450
+     Apple mange,                                                  450
+       "   preserves (crab),                                       450
+     Cherry   " ,                                                  451
+     Candied fruit,                                                454
+     Damson preserves,                                             451
+     Fig       " ,                                                 452
+     Fox grape " ,                                                 451
+     Fruit (putting up),                                           453
+     Lemon preserves,                                              448
+       "       "     (sliced),                                     447
+       "   marmalade,                                              448
+       "   conserves,                                              454
+     Muskmelon preserves (ripe),                                   446
+     Orange      " ,                                               446
+       "    marmalade, 2,                                          447
+       "    conserves,                                             454
+     Peach preserves, 2,                                      448, 449
+       "   marmalade,                                              449
+       "   (brandy) 2,                                        449, 450
+       "   conserves,                                              454
+     Pear preserves,                                               450
+     Pineapple preserves,                                          446
+     Quince jam,                                                   451
+     Raspberry jam,                                                452
+     Sweetmeat preserves,                                          444
+     Strawberry   " ,                                              452
+         "     jam,                                                452
+     Syrup (golden),                                               454
+     Tomato preserves,                                             453
+        "   sweetmeats,                                            453
+     Watermelon marmalade,                                         445
+         "      or muskmelon preserves,                            445
+     Apple jelly, 3,                                          455, 456
+       "     "   (crab),                                           456
+     Blackberry jelly,                                             454
+     Currant      " ,                                              455
+       "          "   (without cooking),                           454
+     Cranberry jelly,                                              455
+     Grape       " ,                                               457
+     Green grape jelly,                                            457
+     Orange        " ,                                             456
+     Jelly oranges,                                                457
+     Quince jelly,                                                 456
+     Tomato,                                                       458
+
+
+     CONFECTIONERY.
+
+     Almond macaroons,                                             460
+     Caramels, 2,                                                  459
+        "     (chocolate),                                         460
+     Cocoanut balls,                                               460
+        "     caramels, 2,                                         460
+        "     drops,                                               460
+     Cream candy,                                                  459
+     Cream chocolate,                                              460
+     Nut candy,                                                    458
+     Molasses candy,                                               459
+     Sugar      "   2,                                             458
+       "   kisses,                                                 458
+
+
+     WINE.
+
+     Blackberry wine, 4,                                      462, 463
+     Cider        " ,                                              467
+     Cherry       " ,                                              467
+     Currant      "  3,                                            466
+     Gooseberry   " ,                                              466
+     Grape Wine, 3,                                                464
+       "     "  (Catawba),                                    464, 465
+       "     "  (wild black),                                      465
+       "     "  (native),                                          465
+     Fox grape wine,                                               465
+     Orange      " ,                                               467
+     Strawberry  " ,                                               467
+     Tomato      " ,                                               467
+     Apple toddy, 2,                                          468, 469
+     Beer (cream),                                                 474
+       "  (ginger),                                                475
+       "  (lemon),                                                 475
+       "  (small),                                                 475
+       "  (summer),                                                474
+     Blackberry cordial, 2,                                        470
+     Cherry       " ,                                              471
+     Crab cider,                                                   475
+     Cider (mulled),                                               475
+     Dewberry cordial, 2,                                     470, 471
+     Eggnog,                                                       468
+     Lemon vinegar,                                                474
+       "   or orange syrup,                                        474
+     Mint cordial,                                                 472
+     Orgeat,                                                       474
+     Raspberry acid,                                               473
+         "     vinegar, 2,                                         473
+     Regent punch,                                                 469
+     Roman punch,                                             469, 470
+     Rum     " ,                                                   469
+     Strawberry acid, 2,                                           472
+         "      cordial,                                           471
+         "      vinegar,                                           472
+     Tea punch,                                                    469
+
+
+     THE SICK-ROOM DIET AND REMEDIES FOR THE SICK.
+
+     Aromatic vinegar,                                             483
+     Arrowroot, 2,                                            479, 480
+     Asthma, sore-throat and cough, remedy for,                    491
+     Beef essence,                                                 481
+       "  tea,                                                     481
+     Boils,                                                        493
+       "   salve for,                                              493
+     Bone felon,                                                   492
+     Blisters, dressing for,                                       493
+     Breakfast for an invalid,                                     480
+     Breast salve,                                                 487
+     Burns and scalds,                                             488
+     Carolina small hominy,                                        483
+     Carrot salve for blisters,                                    492
+     Cold in the head, cure for, 2,                                490
+     Colic, cure for,                                              486
+       "   cramp, cure for,                                        486
+     Corns, remedy for,                                            492
+     Coughs, remedies for,                                         490
+     Chalk mixture for infants and young children,                 489
+     Chicken essence,                                              481
+        "    jelly,                                                482
+        "    cholera,                                              488
+     Chilblains,                                                   486
+     Chill pills,                                                  489
+     Cuts,                                                         486
+     Cracked wheat,                                                480
+     Croup, good treatment for,                                    492
+     Diarrhoea, remedy for,                                        489
+     Dysentery      "     " ,                                      489
+     Earache        "     " ,                                      487
+     Inflamed eyes, remedy for,                                    487
+     Epilepsy         "     " ,                                    486
+     Food for sick infants,                                        480
+     Flames, to extinguish clothing in,                            492
+     Jaundice, remedy for,                                         491
+     Jamaica ginger (Brown's),                                     484
+     Lime-water,                                                   484
+     Liniment (a good),                                            492
+         "    for rheumatism,                                      492
+         "    for recent burns,                                    489
+     Mashed finger,                                                488
+     Milk punch,                                                   481
+     Mustard,                                                      484
+        "    leaves,                                               485
+     Nourishing way to prepare chicken, squirrel, or beef for the
+       sick,                                                       482
+     Ocean salt,                                                   486
+     Panada,                                                       482
+     Prickly heat, remedy for,                                     488
+     Poison oak      "     "  2,                                   491
+     Poisons, antidotes to,                                    494-496
+     Acids,                                                        494
+     Alkalies,                                                     494
+     Arsenic,                                                      494
+     Carbolic acid,                                                494
+     Chloral,                                                      494
+     Chloroform,                                                   495
+     Copper,                                                       495
+     Corrosive sublimate,                                          495
+     Gases,                                                        495
+     Glass, in powder,                                             495
+     Iodine,                                                       495
+     Lead,                                                         495
+     Nitrate of silver,                                            495
+     Opium,                                                        495
+     Phosphorus,                                                   495
+     Prussic acid,                                                 495
+     Strychnine,                                                   496
+     Tartar emetic,                                                496
+     Venomous bites of rabid dogs and serpents,                    496
+     Quinine, to take without tasting,                             493
+     Racahaut,                                                     480
+     Seamoss farina,                                               480
+     Seltzer aperient,                                             484
+     Soda mint,                                                    484
+     Sore throat, remedy for, 3,                              485, 486
+     Sick-room, 476,                                               496
+     Scarlet fever, preventive to, 2,                         487, 488
+     Snake bites,                                                  488
+     Toast, dry,                                                   482
+       "    milk,                                                  483
+       "    scalded,                                               483
+     Toothache drops,                                              487
+     Thieves' vinegar,                                             483
+     Weak back, remedy for,                                        494
+     Wine whey,                                                    480
+     Whooping-cough, remedy for,                                   490
+
+
+     HOUSE-CLEANING.
+
+     Ants and bugs, to destroy,                                    503
+     Bedbugs         "   " ,                                       503
+        "    poison,                                               503
+     Brasses, to clean,                                            501
+     Carpets, to wash,                                             499
+        "     to remove ink from,                                  500
+     Cement for rubber and glass,                                  503
+     Egg-beater,                                                   502
+     Egg stains, to remove from silver spoons,                     501
+     Floors to oil,                                                499
+        "   to dye,                                                499
+     Furniture to clean,                                           500
+         "     unvarnished, to clean,                              500
+         "     polish, 2,                                     500, 501
+     House-cleaning (directions for),                          496-498
+     Knives and tins, to clean,                                    502
+             "        to remove rust from,                         502
+             "        to whiten handles of,                        502
+     Mosquitoes,                                                   504
+     Marble slabs, to clean,                                       500
+     Oil-cloth, to wash, 2,                                        499
+     Paint, to clean,                                              499
+     Rats,                                                         504
+     Red ants, remedy for,                                         503
+     Sapolio for kitchen use,                                      502
+     Silver, to clean, 2,                                          501
+     Shading glass, mixture for,                                   503
+     Soap, concentrated lye,                                       504
+     Wall paper, to remove grease from,                            500
+     Washing mixture,                                              504
+     Whitewash, outdoor,                                           498
+         "      indoor,                                            498
+
+
+     RECIPES FOR RESTORING OLD CLOTHES, SETTING COLORS,
+       REMOVING STAINS, ETC.
+
+     Black cashmere, to wash,                                      505
+     Black crape veils, to renew,                                  506
+     Black silk, to renew old,                                     506
+       "     "   to freshen old,                                   506
+     Blue calicoes, to keep bright and fresh,                      507
+     Colors, to set,                                               507
+     Colors, to restore,                                           507
+     Cloth, to remove spots from,                                  505
+     Cloth, soap for removing grease from,                         505
+     Clothes to clean,                                             505
+     Fruit stains, to remove,                                      507
+       "   or ink stains, to remove,                               507
+     Iron rust, to remove,                                         508
+     Mildew,     "   " ,                                           507
+       "     Labaraque solution for,                               507
+     Velvet, to restore the pile of,                               506
+
+
+     MISCELLANEOUS RECIPES.
+
+     Almond bandoline,                                             514
+     Ammonia,                                                      508
+     Borax,                                                        509
+     Bottle wax,                                                   510
+     Blood stains, to remove,                                      514
+     Camphor ice,                                                  512
+        "    salve,                                                512
+     Cold cream,                                                   511
+     Chaps, lotion for,                                            511
+     Dandruff, to remove,                                          514
+     Fertilizer for strawberries,                                  511
+     Grafting wax,                                                 510
+     Hair-oil, 3,                                                  513
+       "  dye, 2,                                                  513
+       "  tonic,                                                   513
+       "  restorative,                                             518
+       "  to clean,                                                514
+       "  brushes, to clean,                                       514
+     Herbs, to dry,                                                511
+     Ink (black),                                                  509
+      "  (red),                                                    509
+     Liquid glue,                                                  510
+        "   blacking,                                              510
+     Lip salve (red),                                              511
+     Rose bandoline,                                               514
+     Shoe blacking,                                                510
+     Shampoo liquor,                                               513
+     Sozodont,                                                     512
+     Tooth powder,                                                 512
+       "     "     charcoal,                                       513
+
+
+THE END.
+
+
+
+
+
+End of the Project Gutenberg EBook of Housekeeping in Old Virginia, by 
+Marion Cabell Tyree
+
+*** END OF THE PROJECT GUTENBERG EBOOK 42450 ***