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| author | nfenwick <nfenwick@pglaf.org> | 2025-03-08 00:43:57 -0800 |
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| committer | nfenwick <nfenwick@pglaf.org> | 2025-03-08 00:43:57 -0800 |
| commit | 435dfa3e7c4670c6bb6890bd533d6ad80f6df261 (patch) | |
| tree | 67e8d188f134b2c549f10e6c5fe8cf815bc09e58 /42450-h | |
| parent | e996ca6976afd81d21b4db5f0ba8537109e9e57f (diff) | |
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diff --git a/42450-h/42450-h.htm b/42450-h/42450-h.htm index be7aa9d..b5f1171 100644 --- a/42450-h/42450-h.htm +++ b/42450-h/42450-h.htm @@ -4,7 +4,7 @@ <html xmlns="http://www.w3.org/1999/xhtml"> <head> - <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <meta http-equiv="Content-Type" content="text/html;charset=UTF-8" /> <meta http-equiv="Content-Style-Type" content="text/css" /> <title> The Project Gutenberg eBook of Housekeeping in Old Virginia, by Marion Cabell Tyree. @@ -133,45 +133,7 @@ td {padding-left: 1em; </style> </head> <body> - - -<pre> - -Project Gutenberg's Housekeeping in Old Virginia, by Marion Cabell Tyree - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org - - -Title: Housekeeping in Old Virginia - -Author: Marion Cabell Tyree - -Release Date: March 31, 2013 [EBook #42450] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK HOUSEKEEPING IN OLD VIRGINIA *** - - - - -Produced by Melissa McDaniel and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive) - - - - - - -</pre> - +<div>*** START OF THE PROJECT GUTENBERG EBOOK 42450 ***</div> <div class="tnbox"> <p class="center"><b>Transcriber's Note:</b></p> @@ -525,7 +487,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Richmond.</td> </tr> <tr> -<td><span class="smcap">Mrs. R. T. H. Adams</span></td> +<td><span class="smcap">Mrs. R. T. H. Adams</span></td> <td class="tdr">Lynchburg.</td> </tr> <tr> @@ -553,11 +515,11 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Liberty.</td> </tr> <tr> -<td><span class="smcap">Mrs. C. S. Bliss</span></td> +<td><span class="smcap">Mrs. C. S. Bliss</span></td> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. S. Brady</span></td> +<td><span class="smcap">Mrs. S. Brady</span></td> <td class="tdr">Wheeling, West Va.</td> </tr> <tr> @@ -577,7 +539,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Lexington.</td> </tr> <tr> -<td><span class="smcap">Mrs. M. B.</span></td> +<td><span class="smcap">Mrs. M. B.</span></td> <td class="tdr">Warrenton, Fauquier Co.</td> </tr> <tr> @@ -638,7 +600,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Buckingham Co.</td> </tr> <tr> -<td><span class="smcap">Mrs. H. Coalter Cabell</span></td> +<td><span class="smcap">Mrs. H. Coalter Cabell</span></td> <td class="tdr">Richmond.</td> </tr> <tr> @@ -670,7 +632,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Charlotte Co.</td> </tr> <tr> -<td><span class="smcap">Mrs. Theo. M. Carson</span></td> +<td><span class="smcap">Mrs. Theo. M. Carson</span></td> <td class="tdr">Lynchburg.</td> </tr> <tr> @@ -710,7 +672,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Richmond.</td> </tr> <tr> -<td><span class="smcap">Mrs. H. P. Chew</span></td> +<td><span class="smcap">Mrs. H. P. Chew</span></td> <td class="tdr">Fredericksburg.</td> </tr> <tr> @@ -718,11 +680,11 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">Dr. E. A. Craighill</span></td> +<td><span class="smcap">Dr. E. A. Craighill</span></td> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. D. Cone</span></td> +<td><span class="smcap">Mrs. D. Cone</span></td> <td class="tdr">Warren Co. <span class="pagenum"><a name="Page_XIII" id="Page_XIII">xiii</a></span></td> </tr> @@ -775,7 +737,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Suffolk Co.</td> </tr> <tr> -<td><span class="smcap">Miss D. D.</span></td> +<td><span class="smcap">Miss D. D.</span></td> <td class="tdr">Norfolk.</td> </tr> <tr> @@ -799,7 +761,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. J. D. Ewing</span></td> +<td><span class="smcap">Mrs. J. D. Ewing</span></td> <td class="tdr">Harrisonburg.</td> </tr> <tr> @@ -811,15 +773,15 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Virginia.</td> </tr> <tr> -<td><span class="smcap">Mrs. F. B. Ficklin</span></td> +<td><span class="smcap">Mrs. F. B. Ficklin</span></td> <td class="tdr">Fredericksburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. F. F. Fitzgerald</span></td> +<td><span class="smcap">Mrs. F. F. Fitzgerald</span></td> <td class="tdr">Farmville.</td> </tr> <tr> -<td><span class="smcap">Mrs. J. H. Figgat</span></td> +<td><span class="smcap">Mrs. J. H. Figgat</span></td> <td class="tdr">Fincastle.</td> </tr> <tr> @@ -843,11 +805,11 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Nelson Co.</td> </tr> <tr> -<td><span class="smcap">Mrs. Judge Geo. H. Gilmer</span></td> +<td><span class="smcap">Mrs. Judge Geo. H. Gilmer</span></td> <td class="tdr">Pittsylvania Co.</td> </tr> <tr> -<td><span class="smcap">Mrs. F. D. Goodwin</span></td> +<td><span class="smcap">Mrs. F. D. Goodwin</span></td> <td class="tdr">Wytheville.</td> </tr> <tr> @@ -860,7 +822,7 @@ amply repaid for all the labor her work has cost.</p> <span class="pagenum"><a name="Page_XIV" id="Page_XIV">xiv</a></span></td> </tr> <tr> -<td><span class="smcap">Mrs. E. P. Goggin</span></td> +<td><span class="smcap">Mrs. E. P. Goggin</span></td> <td class="tdr">Lynchburg.</td> </tr> <tr> @@ -884,7 +846,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Charlotte Co.</td> </tr> <tr> -<td><span class="smcap">Mrs. E. Winston Henry</span></td> +<td><span class="smcap">Mrs. E. Winston Henry</span></td> <td class="tdr">Charlotte Co.</td> </tr> <tr> @@ -908,11 +870,11 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. J. P. Hubbard</span></td> +<td><span class="smcap">Mrs. J. P. Hubbard</span></td> <td class="tdr">Shepherdstown, West Va.</td> </tr> <tr> -<td><span class="smcap">Mrs. Wm. L. Hyland</span></td> +<td><span class="smcap">Mrs. Wm. L. Hyland</span></td> <td class="tdr">Parkersburg, West Va.</td> </tr> <tr> @@ -920,7 +882,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Roanoke Co.</td> </tr> <tr> -<td><span class="smcap">Mrs. J. J. Irby</span></td> +<td><span class="smcap">Mrs. J. J. Irby</span></td> <td class="tdr">New Orleans, La.</td> </tr> <tr> @@ -940,7 +902,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Lexington.</td> </tr> <tr> -<td><span class="smcap">Mrs. J. Johnson</span></td> +<td><span class="smcap">Mrs. J. Johnson</span></td> <td class="tdr">Abingdon.</td> </tr> <tr> @@ -952,7 +914,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Pulaski Co.</td> </tr> <tr> -<td><span class="smcap">Mrs. D. B. Kinckle</span></td> +<td><span class="smcap">Mrs. D. B. Kinckle</span></td> <td class="tdr">Lynchburg.</td> </tr> <tr> @@ -968,11 +930,11 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. K.</span></td> +<td><span class="smcap">Mrs. K.</span></td> <td class="tdr">Norfolk.</td> </tr> <tr> -<td><span class="smcap">Mrs. L. D. Leighton</span></td> +<td><span class="smcap">Mrs. L. D. Leighton</span></td> <td class="tdr">Petersburg.</td> </tr> <tr> @@ -1017,23 +979,23 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. M. L.</span></td> +<td><span class="smcap">Mrs. M. L.</span></td> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. Geo. D. Lawrence</span></td> +<td><span class="smcap">Mrs. Geo. D. Lawrence</span></td> <td class="tdr">Mis.</td> </tr> <tr> -<td><span class="smcap">Mrs. Wm. H. Little</span></td> +<td><span class="smcap">Mrs. Wm. H. Little</span></td> <td class="tdr">Fredericksburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. J. D. L.</span></td> +<td><span class="smcap">Mrs. J. D. L.</span></td> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">L. D. L.</span></td> +<td><span class="smcap">L. D. L.</span></td> <td class="tdr">Albemarle Co.</td> </tr> <tr> @@ -1045,8 +1007,8 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Fredericksburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. O. Massie</span></td> -<td class="tdr">Brooklyn, N. Y.</td> +<td><span class="smcap">Mrs. O. Massie</span></td> +<td class="tdr">Brooklyn, N. Y.</td> </tr> <tr> <td><span class="smcap">Mrs. Patrick Massie</span></td> @@ -1061,11 +1023,11 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. Charles L. C. Minor</span></td> +<td><span class="smcap">Mrs. Charles L. C. Minor</span></td> <td class="tdr">Blacksburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. C. C. McPhail</span></td> +<td><span class="smcap">Mrs. C. C. McPhail</span></td> <td class="tdr">Charlotte Co.</td> </tr> <tr> @@ -1077,11 +1039,11 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Prince Edward Co.</td> </tr> <tr> -<td><span class="smcap">Mrs. R. K. Meade</span></td> +<td><span class="smcap">Mrs. R. K. Meade</span></td> <td class="tdr">Petersburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. Wm. H. Mosby</span></td> +<td><span class="smcap">Mrs. Wm. H. Mosby</span></td> <td class="tdr">Amherst Co.</td> </tr> <tr> @@ -1093,7 +1055,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Missouri.</td> </tr> <tr> -<td><span class="smcap">Mrs. C. V. McGee</span></td> +<td><span class="smcap">Mrs. C. V. McGee</span></td> <td class="tdr">Ala.</td> </tr> <tr> @@ -1101,7 +1063,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Pulaski Co.</td> </tr> <tr> -<td><span class="smcap">Gen. M.</span></td> +<td><span class="smcap">Gen. M.</span></td> <td class="tdr">Virginia.</td> </tr> <tr> @@ -1121,7 +1083,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Bedford Co.</td> </tr> <tr> -<td><span class="smcap">Mrs. Gen. F. T. Nichols</span></td> +<td><span class="smcap">Mrs. Gen. F. T. Nichols</span></td> <td class="tdr">New Orleans, La. <span class="pagenum"><a name="Page_XVI" id="Page_XVI">xvi</a></span></td> </tr> @@ -1138,11 +1100,11 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. Geo. W. Palmer</span></td> +<td><span class="smcap">Mrs. Geo. W. Palmer</span></td> <td class="tdr">Saltville.</td> </tr> <tr> -<td><span class="smcap">Mrs. R. L. Page</span></td> +<td><span class="smcap">Mrs. R. L. Page</span></td> <td class="tdr">Norfolk.</td> </tr> <tr> @@ -1214,11 +1176,11 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Roanoke Co.</td> </tr> <tr> -<td><span class="smcap">Mrs. Wm. C. Rives</span></td> +<td><span class="smcap">Mrs. Wm. C. Rives</span></td> <td class="tdr">Albemarle Co.</td> </tr> <tr> -<td><span class="smcap">Mrs. J. Henry Rives</span></td> +<td><span class="smcap">Mrs. J. Henry Rives</span></td> <td class="tdr">Lynchburg.</td> </tr> <tr> @@ -1226,11 +1188,11 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. J. H. Robinson</span></td> +<td><span class="smcap">Mrs. J. H. Robinson</span></td> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. W. Russell Robinson</span></td> +<td><span class="smcap">Mrs. W. Russell Robinson</span></td> <td class="tdr">Richmond.</td> </tr> <tr> @@ -1242,7 +1204,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Fredericksburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. E. M. Ruggles</span></td> +<td><span class="smcap">Mrs. E. M. Ruggles</span></td> <td class="tdr">Fredericksburg.</td> </tr> <tr> @@ -1250,7 +1212,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Liberty.</td> </tr> <tr> -<td><span class="smcap">Mrs. Geo. D. Saunders</span></td> +<td><span class="smcap">Mrs. Geo. D. Saunders</span></td> <td class="tdr">Buckingham Co.</td> </tr> <tr> @@ -1267,27 +1229,27 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Ala.</td> </tr> <tr> -<td><span class="smcap">Mrs. H. H. Service</span></td> +<td><span class="smcap">Mrs. H. H. Service</span></td> <td class="tdr">Alexandria.</td> </tr> <tr> -<td><span class="smcap">Mrs. J. W. Shields</span></td> +<td><span class="smcap">Mrs. J. W. Shields</span></td> <td class="tdr">Richmond.</td> </tr> <tr> -<td><span class="smcap">Mrs. Jas. W. Shields</span></td> +<td><span class="smcap">Mrs. Jas. W. Shields</span></td> <td class="tdr">King Geo. Co.</td> </tr> <tr> -<td><span class="smcap">Mrs. H. T. Silverthorn</span></td> +<td><span class="smcap">Mrs. H. T. Silverthorn</span></td> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. Wm. A. Strother</span></td> +<td><span class="smcap">Mrs. Wm. A. Strother</span></td> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">Mr. Wm. A. Strother</span></td> +<td><span class="smcap">Mr. Wm. A. Strother</span></td> <td class="tdr">Lynchburg.</td> </tr> <tr> @@ -1343,7 +1305,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Pittsylvania Co.</td> </tr> <tr> -<td><span class="smcap">Mrs. A. H. M. Taliaferro</span></td> +<td><span class="smcap">Mrs. A. H. M. Taliaferro</span></td> <td class="tdr">Orange Co.</td> </tr> <tr> @@ -1351,19 +1313,19 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Campbell Co.</td> </tr> <tr> -<td><span class="smcap">Mrs. Major Thos. L. Taylor</span></td> -<td class="tdr">Campbell C. H.</td> +<td><span class="smcap">Mrs. Major Thos. L. Taylor</span></td> +<td class="tdr">Campbell C. H.</td> </tr> <tr> <td><span class="smcap">Miss Julia Thompson</span></td> <td class="tdr">Williamsburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. C. L. Thompson</span></td> +<td><span class="smcap">Mrs. C. L. Thompson</span></td> <td class="tdr">Richmond.</td> </tr> <tr> -<td><span class="smcap">Mrs. J. Hanson Thomas</span></td> +<td><span class="smcap">Mrs. J. Hanson Thomas</span></td> <td class="tdr">Baltimore, Md.</td> </tr> <tr> @@ -1400,7 +1362,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. Col. W.</span></td> +<td><span class="smcap">Mrs. Col. W.</span></td> <td class="tdr">Lynchburg.</td> </tr> <tr> @@ -1412,7 +1374,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. Dr. R. W. Withers</span></td> +<td><span class="smcap">Mrs. Dr. R. W. Withers</span></td> <td class="tdr">Campbell Co.</td> </tr> <tr> @@ -1424,11 +1386,11 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Maryland.</td> </tr> <tr> -<td><span class="smcap">Mrs. R. M. C. Wingfield</span></td> +<td><span class="smcap">Mrs. R. M. C. Wingfield</span></td> <td class="tdr">Portsmouth.</td> </tr> <tr> -<td><span class="smcap">Mrs. J. C. Wheat</span></td> +<td><span class="smcap">Mrs. J. C. Wheat</span></td> <td class="tdr">Winchester.</td> </tr> <tr> @@ -1448,7 +1410,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">Mrs. Wm. N. Welford</span></td> +<td><span class="smcap">Mrs. Wm. N. Welford</span></td> <td class="tdr">Lynchburg.</td> </tr> <tr> @@ -1460,7 +1422,7 @@ amply repaid for all the labor her work has cost.</p> <td class="tdr">Lynchburg.</td> </tr> <tr> -<td><span class="smcap">Dr. Thos. L. Walker</span></td> +<td><span class="smcap">Dr. Thos. L. Walker</span></td> <td class="tdr">Lynchburg.</td> </tr> <tr> @@ -1717,11 +1679,11 @@ which process, there will be no danger of discoloration.</p> <p>Ten eggs are 1 lb.</p> <p>Flour. 8 quarts are 1 peck.</p> <p>Flour. 4 pecks are 1 bushel.</p> -<p>16 large tablespoonfuls are ½ pint.</p> +<p>16 large tablespoonfuls are ½ pint.</p> <p>8 large tablespoonfuls are 1 gill.</p> -<p>2 gills are ½ pint.</p> -<p>A common sized tumbler holds ½ pint.</p> -<p>A tablespoonful is ½ oz.</p> +<p>2 gills are ½ pint.</p> +<p>A common sized tumbler holds ½ pint.</p> +<p>A tablespoonful is ½ oz.</p> <p>60 drops are equal to a teaspoonful.</p> <p>4 teaspoonfuls are equal to 1 tablespoonful.</p> </div></div> @@ -1746,7 +1708,7 @@ 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.—<i>Mrs. S. T.</i></p> +Bread made from it is always sweet.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Irish Potato Yeast.</span></p> @@ -1754,7 +1716,7 @@ Bread made from it is always sweet.—<i>Mrs. S. T.</i></p> <div class="ings"> <p>1 quart of potatoes, boiled and mashed fine.</p> <p>1 teaspoonful of salt.</p> -<p>½ teacup of sugar.</p> +<p>½ teacup of sugar.</p> </div></div> <p>Put two cups of flour in a bowl, and pour over it three cups @@ -1765,7 +1727,7 @@ enough, add a cup of yeast, or leaven.</p> <p>Set it by the fire to rise.</p> -<p>It will be ready for use in five or six hours.—<i>Mrs. E.</i></p> +<p>It will be ready for use in five or six hours.—<i>Mrs. E.</i></p> <p class="recipe"><i>Another Recipe for Yeast.</i></p> @@ -1780,7 +1742,7 @@ enough, add a cup of yeast, or leaven.</p> <p>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.—<i>Mrs. Dr. S.</i></p> +this yeast, when risen, to two quarts of flour.—<i>Mrs. Dr. S.</i></p> <p class="recipe"><i>Yeast that Never Fails.</i></p> @@ -1808,7 +1770,7 @@ together.</p> <p>Put two large tablespoonfuls of it to a quart of flour, and when making up, boil a potato and mix with it.</p> -<p>This yeast never sours, and is good as long as it lasts.—<i>Mrs. A. F.</i></p> +<p>This yeast never sours, and is good as long as it lasts.—<i>Mrs. A. F.</i></p> <p class="recipe"><span class="smcap">Alum Yeast.</span></p> @@ -1830,7 +1792,7 @@ stand till milk-warm.</p> <p>Let it stand till it works, and then spread it in the shade to dry.</p> -<p>To a quart of flour put a tablespoonful of crumbs.—<i>Mrs. P.</i></p> +<p>To a quart of flour put a tablespoonful of crumbs.—<i>Mrs. P.</i></p> <p class="recipe"><span class="smcap">Leaven.</span></p> @@ -1851,7 +1813,7 @@ dry.</p> o'clock <span class="s08">P.M.</span> 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 <span class="s08">P.M.</span> This amount of leaven is sufficient for two quarts -of flour. If for loaf bread, leave out the eggs and butter.—<i>Mrs. M.</i></p> +of flour. If for loaf bread, leave out the eggs and butter.—<i>Mrs. M.</i></p> <p class="recipe"><span class="smcap">Excellent Bread for Breakfast.</span></p> @@ -1888,7 +1850,7 @@ 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.—<i>Mrs. S. T.</i> +to warmed-over bread.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_29" id="Page_29">29</a></span></p> <p class="recipe"><span class="smcap">Recipe for Family Bread.</span></p> @@ -1903,7 +1865,7 @@ to warmed-over bread.—<i>Mrs. S. T.</i> </div> </div> -<p>Make into rolls and bake with very little fire under the oven.—<i>Mrs. A. C.</i></p> +<p>Make into rolls and bake with very little fire under the oven.—<i>Mrs. A. C.</i></p> <p class="recipe"><span class="smcap">Loaf Bread.</span></p> @@ -1926,7 +1888,7 @@ little water.</p> <p>Work it smoothly and set it to rise.</p> <p>When risen, add a small piece of lard, work it well again, -let it stand an hour and then bake it slowly.—<i>Mrs. P. W.</i></p> +let it stand an hour and then bake it slowly.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Old Virginia Loaf Bread.</span></p> @@ -1960,7 +1922,7 @@ to rise before baking and one hour to bake in a moderate oven. Then it will be thoroughly done and well dried.</p> <p>Use a little lard on the hands when making out the loaf, as -it keeps the crust from being too hard.—<i>Mrs. S.</i></p> +it keeps the crust from being too hard.—<i>Mrs. S.</i></p> <p class="recipe"><i>Another Recipe for Loaf Bread.</i></p> @@ -2000,7 +1962,7 @@ 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 <span class="pagenum"><a name="Page_31" id="Page_31">31</a></span> a moderate fire, evenly kept up. It will then come out without -sticking, if the pans are well cared for.—<i>Mrs. J. J. A.</i></p> +sticking, if the pans are well cared for.—<i>Mrs. J. J. A.</i></p> <p class="recipe"><span class="smcap">Light Bread.</span></p> @@ -2019,7 +1981,7 @@ sticking, if the pans are well cared for.—<i>Mrs. J. J. A.</i></p> 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.—<i>Mrs. -Dr. S.</i></p> +Dr. S.</i></p> <p class="recipe"><span class="smcap">Recipe for Hot Rolls Or Cold Loaf Bread.</span></p> @@ -2038,7 +2000,7 @@ Dr. S.</i></p> <p>Set it to rise at eleven o'clock in the morning, for early tea. Make into rolls at five o'clock <span class="s08">P.M.</span>, and bake as soon as risen. In cool weather, set before the fire, both before and after making -it into rolls.—<i>Mrs. S.</i></p> +it into rolls.—<i>Mrs. S.</i></p> <p class="recipe"><span class="smcap">French Rolls.</span></p> @@ -2056,7 +2018,7 @@ it into rolls.—<i>Mrs. S.</i></p> <p>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.—<i>Mrs. Col. W.</i></p> +second rise, and when risen, bake them.—<i>Mrs. Col. W.</i></p> <p class="recipe"><i>Another Recipe for French Rolls.</i></p> @@ -2070,7 +2032,7 @@ second rise, and when risen, bake them.—<i>Mrs. Col. W.</i></p> </div> <p>Mix up with milk and warm water and set to rise.—<i>Mrs. -Dr. E.</i></p> +Dr. E.</i></p> <p class="recipe"><i>Another Recipe for French Rolls or Twist.</i></p> @@ -2086,7 +2048,7 @@ Dr. E.</i></p> <p>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.—<i>Mrs. S.</i></p> +strips and braid it. Bake thirty minutes, on buttered tins.—<i>Mrs. S.</i></p> <p class="recipe"><span class="smcap">Velvet Rolls.</span></p> @@ -2104,7 +2066,7 @@ strips and braid it. Bake thirty minutes, on buttered tins.—<i>Mrs. S.</i> <p>Let it rise, work in a small quantity of flour, beat as before and make into rolls. After the second rising, bake quickly.—<i>Mrs. -Dr. S.</i> +Dr. S.</i> <span class="pagenum"><a name="Page_33" id="Page_33">33</a></span></p> <p class="recipe"><span class="smcap">Pocketbook Rolls.</span></p> @@ -2128,7 +2090,7 @@ working put in the rest of the lard and a little more flour.</p> <p>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—<i>Mrs. L. C. C.</i></p> +brown—<i>Mrs. L. C. C.</i></p> <p class="recipe"><span class="smcap">Turnovers.</span></p> @@ -2153,7 +2115,7 @@ 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—<i>Mrs. A. C.</i> +it—<i>Mrs. A. C.</i> <span class="pagenum"><a name="Page_34" id="Page_34">34</a></span></p> <p class="recipe"><i>Another Recipe for Turnovers.</i></p> @@ -2169,7 +2131,7 @@ it—<i>Mrs. A. C.</i> <p>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—<i>Mrs. I.</i></p> +well risen the second time, bake—<i>Mrs. I.</i></p> <p class="recipe"><span class="smcap">Twist.</span></p> @@ -2178,7 +2140,7 @@ 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.—<i>Mrs. S. T.</i></p> +together to prevent unrolling.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Pockets.</span></p> @@ -2213,7 +2175,7 @@ then rub in an Irish potato, mashed fine.</p> <span class="pagenum"><a name="Page_35" id="Page_35">35</a></span> 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.—<i>Mrs. S. T.</i></p> +and bake without a second kneading.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Another Recipe for Sally-Lunn.</i></p> @@ -2227,7 +2189,7 @@ and bake without a second kneading.—<i>Mrs. S. T.</i></p> </div> </div> -<p>Set it to rise in the pan in which it is to be baked.—<i>Mrs. A. C.</i></p> +<p>Set it to rise in the pan in which it is to be baked.—<i>Mrs. A. C.</i></p> <p class="recipe"><i>Another Recipe for Sally-Lunn.</i></p> @@ -2244,7 +2206,7 @@ and bake without a second kneading.—<i>Mrs. S. T.</i></p> <p>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.—<i>Mrs. Dr. T.</i></p> +about an hour.—<i>Mrs. Dr. T.</i></p> <p class="recipe"><i>Recipe for the Same.</i></p> @@ -2260,7 +2222,7 @@ about an hour.—<i>Mrs. Dr. T.</i></p> <p>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.—<i>Mrs. L.</i> +as light bread. Bake quickly.—<i>Mrs. L.</i> <span class="pagenum"><a name="Page_36" id="Page_36">36</a></span></p> <p class="recipe"><span class="smcap">Quick Sally-Lunn.</span></p> @@ -2278,7 +2240,7 @@ as light bread. Bake quickly.—<i>Mrs. L.</i> </div> </div> -<p>Bake fifteen minutes.—<i>Mrs. Dr. S.</i></p> +<p>Bake fifteen minutes.—<i>Mrs. Dr. S.</i></p> <p class="recipe"><span class="smcap">Muffins.</span></p> @@ -2287,7 +2249,7 @@ as light bread. Bake quickly.—<i>Mrs. L.</i> <p>1 quart of flour.</p> <p>6 eggs, beaten very light.</p> <p>2 tablespoonfuls of butter.</p> -<p>2 tablespoonfuls of yeast.—<i>Mrs. Dr. E.</i></p> +<p>2 tablespoonfuls of yeast.—<i>Mrs. Dr. E.</i></p> </div> </div> @@ -2300,7 +2262,7 @@ flour as they will take in; then add milk and flour alternately 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.—<i>Mrs. L.</i></p> +a hot oven.—<i>Mrs. L.</i></p> <p class="recipe"><span class="smcap">Salt Sulphur Muffins.</span></p> @@ -2308,7 +2270,7 @@ a hot oven.—<i>Mrs. L.</i></p> 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.—<i>Mrs. L.</i> +allow half an hour or more for them to rise before baking.—<i>Mrs. L.</i> <span class="pagenum"><a name="Page_37" id="Page_37">37</a></span></p> <p class="recipe"><span class="smcap">Superior Muffins.</span></p> @@ -2335,7 +2297,7 @@ 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.</p> -<p>These are the best muffins I ever ate.—<i>Mrs. S. T.</i></p> +<p>These are the best muffins I ever ate.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Parker House Muffins.</span></p> @@ -2344,7 +2306,7 @@ 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.—<i>Mrs. W. H. M.</i></p> +iron muffin moulds.—<i>Mrs. W. H. M.</i></p> <p class="recipe"><span class="smcap">Muffins.</span></p> @@ -2355,12 +2317,12 @@ iron muffin moulds.—<i>Mrs. W. H. M.</i></p> <p>3 eggs.</p> <p>1 heaping tablespoonful lard.</p> <p>1 heaping tablespoonful butter.</p> -<p>½ cup yeast.</p> +<p>½ cup yeast.</p> <p>1 teaspoonful sugar.</p> </div> </div> -<p>Mix and beat till perfectly light.—<i>Mrs. W. S.</i> +<p>Mix and beat till perfectly light.—<i>Mrs. W. S.</i> <span class="pagenum"><a name="Page_38" id="Page_38">38</a></span></p> <p class="recipe"><i>Another Recipe for Muffins.</i></p> @@ -2368,7 +2330,7 @@ iron muffin moulds.—<i>Mrs. W. H. M.</i></p> <p>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.—<i>Mrs. C. W. B.</i></p> +bake in snow-ball cups as soon as made.—<i>Mrs. C. W. B.</i></p> <p class="recipe"><span class="smcap">Muffin Bread.</span></p> @@ -2383,7 +2345,7 @@ bake in snow-ball cups as soon as made.—<i>Mrs. C. W. B.</i></p> </div> </div> -<p>Make up at night. This makes two loaves.—<i>Mrs. A. F.</i></p> +<p>Make up at night. This makes two loaves.—<i>Mrs. A. F.</i></p> <p class="recipe"><span class="smcap">Soda Muffins.</span></p> @@ -2409,7 +2371,7 @@ immediately.</p> </div> <p>Add enough milk to make it into a thin batter. Put in a -little salt. Very nice.—<i>Mrs. C. C. McP.</i></p> +little salt. Very nice.—<i>Mrs. C. C. McP.</i></p> <p class="recipe"><span class="smcap">Cream Muffins.</span></p> @@ -2434,7 +2396,7 @@ McG., Ala.</i></p> </div> </div> -<p>Make as Sally-Lunn and bake in rolls.—<i>Mrs. Dr. S.</i></p> +<p>Make as Sally-Lunn and bake in rolls.—<i>Mrs. Dr. S.</i></p> <p class="recipe"><span class="smcap">Cottage Loaf.</span></p> @@ -2449,7 +2411,7 @@ McG., Ala.</i></p> </div> <p>Make up at night for breakfast, mixing it with water. Bake -in a quart tin pan.—<i>Mrs. A. B.</i></p> +in a quart tin pan.—<i>Mrs. A. B.</i></p> <p class="recipe"><span class="smcap">Potato Bread.</span></p> @@ -2465,7 +2427,7 @@ through a colander.</p> </div> <p>To be made up with water, not so stiff as light bread dough. -Bake in a loaf or rolls.—<i>Mrs. J. H. F.</i></p> +Bake in a loaf or rolls.—<i>Mrs. J. H. F.</i></p> <p class="recipe"><span class="smcap">Old Maids.</span></p> @@ -2474,7 +2436,7 @@ of saucers in the morning, for the second rising. Bake on a hoe, turning over as a hoe cake. Then toast the sides, in <span class="pagenum"><a name="Page_40" id="Page_40">40</a></span> front of a fire. A very nice, old-fashioned bread.—<i>Mrs. -Dr. E.</i></p> +Dr. E.</i></p> <p class="recipe"><span class="smcap">Graham Bread.</span></p> @@ -2493,14 +2455,14 @@ 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.—<i>Mrs. D. Cone.</i></p> +the oven and bake until done. Especially good for dyspeptics.—<i>Mrs. D. Cone.</i></p> <p class="recipe"><span class="smcap">Box Bread.</span></p> <p>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.—<i>Mrs. R. E. W.</i></p> +working it a second time. Let it rise again and then bake it.—<i>Mrs. R. E. W.</i></p> <p class="recipe"><span class="smcap">Rusks.</span></p> @@ -2517,7 +2479,7 @@ working it a second time. Let it rise again and then bake it.—<i>Mrs. R. E Let it rise; then add enough flour to make rolls, and <span class="pagenum"><a name="Page_41" id="Page_41">41</a></span> also add a teacup of lard and butter mixed. Bake as rolls after -they have risen.—<i>Mrs. H.</i></p> +they have risen.—<i>Mrs. H.</i></p> <p class="recipe"><span class="smcap">Egg Rusks.</span></p> @@ -2527,7 +2489,7 @@ 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.—<i>Mrs. -Dr. S.</i></p> +Dr. S.</i></p> <p class="recipe"><span class="smcap">German Rusks.</span></p> @@ -2545,7 +2507,7 @@ Dr. S.</i></p> <p>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.—<i>Mrs. C. L. T.</i></p> +with butter and sugar.—<i>Mrs. C. L. T.</i></p> <p class="recipe"><span class="smcap">French Biscuit.</span></p> @@ -2563,13 +2525,13 @@ 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.—<i>Mrs. S. T.</i> +on it. Set to rise a second time before baking.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_42" id="Page_42">42</a></span></p> <p class="recipe"><span class="smcap">Vanity Biscuit.</span></p> <p>One pint of flour, one of milk, three eggs beaten well together. -Bake in cups.—<i>Miss D.</i></p> +Bake in cups.—<i>Miss D.</i></p> <p class="recipe"><span class="smcap">Beaten Biscuit.</span></p> @@ -2577,7 +2539,7 @@ Bake in cups.—<i>Miss D.</i></p> 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.—<i>Mrs. S. T.</i></p> +a hot oven, yet not sufficiently hot to blister the biscuit.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Another Recipe for Beaten Biscuit.</i></p> @@ -2592,7 +2554,7 @@ a hot oven, yet not sufficiently hot to blister the biscuit.—<i>Mrs. S. T. <p>Mix up these ingredients with skimmed milk, work them well together and beat fifteen minutes. Stick with a fork and -bake quickly.—<i>Mrs. E. B.</i></p> +bake quickly.—<i>Mrs. E. B.</i></p> <p class="recipe"><span class="smcap">Soda Biscuit.</span></p> @@ -2600,7 +2562,7 @@ bake quickly.—<i>Mrs. E. B.</i></p> <p>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.—<i>Mrs. E. B.</i></p> +of lard and make up the dough with milk and water.—<i>Mrs. E. B.</i></p> <p class="recipe"><span class="smcap">Cream Biscuit.</span></p> @@ -2614,7 +2576,7 @@ then add it to the flour. The dough ought to be very soft; but <span class="pagenum"><a name="Page_43" id="Page_43">43</a></span> 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.—<i>Mrs. J. H. F.</i></p> +in a quick oven five minutes.—<i>Mrs. J. H. F.</i></p> <p class="recipe"><span class="smcap">Excellent Light Biscuit.</span></p> @@ -2624,14 +2586,14 @@ 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.—<i>Mrs. M. G. H.</i></p> +bake them quickly.—<i>Mrs. M. G. H.</i></p> <p class="recipe"><span class="smcap">Light Biscuit.</span></p> <p>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.—<i>Mrs. -Dr. S.</i></p> +Dr. S.</i></p> <p class="recipe"><span class="smcap">Thick Biscuit.</span></p> @@ -2639,13 +2601,13 @@ Dr. S.</i></p> 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.—<i>Mrs. M. A. P.</i></p> +oven. This will make sixteen biscuit.—<i>Mrs. M. A. P.</i></p> <p class="recipe"><span class="smcap">Thin Biscuit or Crackers.</span></p> <p>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.—<i>Mrs. A. C.</i></p> +till it blisters. Roll thin, stick, and bake quickly.—<i>Mrs. A. C.</i></p> <p class="recipe"><span class="smcap">Soda Crackers.</span></p> @@ -2661,7 +2623,7 @@ till it blisters. Roll thin, stick, and bake quickly.—<i>Mrs. A. C.</i></p <p><span class="pagenum"><a name="Page_44" id="Page_44">44</a></span></p> <p>Make a stiff paste with buttermilk, beat until light, roll -tolerably thin, cut in squares, prick, and bake quickly.—<i>Mrs. A. C.</i></p> +tolerably thin, cut in squares, prick, and bake quickly.—<i>Mrs. A. C.</i></p> <p class="recipe"><span class="smcap">Huntsville Crackers.</span></p> @@ -2671,7 +2633,7 @@ 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.—<i>Miss E. P.</i></p> +bake in a brisk oven.—<i>Miss E. P.</i></p> <p class="recipe"><span class="smcap">Water Crackers.</span></p> @@ -2699,7 +2661,7 @@ quickly.</p> <p>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.—<i>Mrs. W. S.</i></p> +Put in the fire and bake.—<i>Mrs. W. S.</i></p> <p class="recipe"><span class="smcap">Nun's Puffs.</span></p> @@ -2708,7 +2670,7 @@ 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.—<i>Mrs. A. D.</i> +nice for tea.—<i>Mrs. A. D.</i> <span class="pagenum"><a name="Page_45" id="Page_45">45</a></span></p> <p class="recipe"><i>Miscellaneous Flour Breads.</i></p> @@ -2727,7 +2689,7 @@ nice for tea.—<i>Mrs. A. D.</i> 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.—<i>Mrs. Dr. J.</i></p> +A delicious bread.—<i>Mrs. Dr. J.</i></p> <p class="recipe"><i>A Plainer Recipe for the Same.</i></p> @@ -2755,7 +2717,7 @@ little pans.</p> <p>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.—<i>Mrs. F.</i></p> +Made just before eating.—<i>Mrs. F.</i></p> <p class="recipe"><span class="smcap">Henrietta Bread.</span></p> @@ -2768,7 +2730,7 @@ Made just before eating.—<i>Mrs. F.</i></p> </div> </div> -<p>Make the consistency of poor man's pudding. Bake in cups.—<i>Mrs. K.</i> +<p>Make the consistency of poor man's pudding. Bake in cups.—<i>Mrs. K.</i> <span class="pagenum"><a name="Page_46" id="Page_46">46</a></span></p> <p class="recipe"><span class="smcap">Jenny Lind Bread.</span></p> @@ -2779,12 +2741,12 @@ Made just before eating.—<i>Mrs. F.</i></p> <p>A lump of butter the size of an egg.</p> <p>2 teacups of milk.</p> <p>4 eggs.</p> -<p>1½ teaspoonfuls of soda.</p> +<p>1½ teaspoonfuls of soda.</p> <p>2 teaspoonfuls of cream of tartar.</p> </div> </div> -<p>Bake twenty minutes.—<i>Mrs. L.</i></p> +<p>Bake twenty minutes.—<i>Mrs. L.</i></p> <p class="recipe"><span class="smcap">Lunch Bread.</span></p> @@ -2801,13 +2763,13 @@ Made just before eating.—<i>Mrs. F.</i></p> </div> <p>Bake in a flat pan in a quick oven. To be eaten hot with -butter.—<i>Mrs. I. H.</i></p> +butter.—<i>Mrs. I. H.</i></p> <p class="recipe"><span class="smcap">Breakfast Puffs.</span></p> <p>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.—<i>Mrs. I. H.</i></p> +the white of the egg. Bake a few minutes in a hot oven.—<i>Mrs. I. H.</i></p> <p class="recipe"><i>Another Recipe for the Same.</i></p> @@ -2833,7 +2795,7 @@ full. <p>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.—<i>Mrs. T. L. J.</i></p> +risen sufficiently, bake it.—<i>Mrs. T. L. J.</i></p> <p class="recipe"><i>Another Recipe for the Same.</i></p> @@ -2851,7 +2813,7 @@ 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.—<i>Miss N. C. A.</i></p> +the morning.—<i>Miss N. C. A.</i></p> <p class="recipe"><span class="smcap">Waffles.</span></p> @@ -2869,7 +2831,7 @@ the morning.—<i>Miss N. C. A.</i></p> have good waffles, the batter must be made thin. Add another <span class="pagenum"><a name="Page_48" id="Page_48">48</a></span> egg and a teacup of boiled rice to the above ingredients, if you -wish to make rice waffles.—<i>Mrs. S. T.</i></p> +wish to make rice waffles.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Waffles.</span></p> @@ -2878,12 +2840,12 @@ wish to make rice waffles.—<i>Mrs. S. T.</i></p> <p>1 quart of flour.</p> <p>1 quart of sour cream (or buttermilk, if you have no cream).</p> <p>6 eggs.</p> -<p>1½ teaspoonful of soda.</p> +<p>1½ teaspoonful of soda.</p> <p>Half a tablespoonful of melted lard, poured in after the batter is mixed.</p> </div> </div> -<p>This may be baked as flannel cakes or muffins.—<i>Mrs. H. D.</i></p> +<p>This may be baked as flannel cakes or muffins.—<i>Mrs. H. D.</i></p> <p class="recipe"><i>Another Recipe for Waffles.</i></p> @@ -2891,7 +2853,7 @@ wish to make rice waffles.—<i>Mrs. S. T.</i></p> <div class="ings"> <p>1 quart of flour.</p> <p>6 eggs beaten very light,</p> -<p>1½ pint of new milk.</p> +<p>1½ pint of new milk.</p> <p>2 teaspoonfuls of salt.</p> <p>3 tablespoonfuls of yeast.</p> </div> @@ -2900,7 +2862,7 @@ wish to make rice waffles.—<i>Mrs. S. T.</i></p> <p>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.—<i>Mrs. Dr. J.</i></p> +summer.—<i>Mrs. Dr. J.</i></p> <p class="recipe"><span class="smcap">Soda Waffles.</span></p> @@ -2935,7 +2897,7 @@ summer.—<i>Mrs. Dr. J.</i></p> <p>Bake in hot irons.</p> <p>One secret of having good waffles is to have the batter thin.—<i>Miss -R. S.</i></p> +R. S.</i></p> <p class="recipe"><span class="smcap">Superior Rice Waffles.</span></p> @@ -2950,7 +2912,7 @@ R. S.</i></p> <p>Make into a batter with buttermilk. Bake quickly in waffle irons. Batter made as above and baked on a griddle makes -excellent breakfast cakes.—<i>Mrs. D. B. K.</i></p> +excellent breakfast cakes.—<i>Mrs. D. B. K.</i></p> <p class="recipe"><span class="smcap">Rice Waffles.</span></p> @@ -2965,27 +2927,27 @@ excellent breakfast cakes.—<i>Mrs. D. B. K.</i></p> </div> </div> -<p>Beat well.—<i>Mrs. F.</i></p> +<p>Beat well.—<i>Mrs. F.</i></p> <p class="recipe"><i>Another Recipe for the Same.</i></p> <p>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.—<i>Mrs. Dr. S.</i></p> +batter. Beat till very light.—<i>Mrs. Dr. S.</i></p> <p class="recipe"><span class="smcap">Mush Waffles.</span></p> <p>With one pint of milk, make corn mush. When cool, add a <span class="pagenum"><a name="Page_50" id="Page_50">50</a></span> tablespoonful of butter, a little salt, and thicken with flour to a -stiff batter. Bake quickly in irons.—<i>Mrs. C. L. T.</i></p> +stiff batter. Bake quickly in irons.—<i>Mrs. C. L. T.</i></p> <p class="recipe"><span class="smcap">Breakfast Cakes.</span></p> <p>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.—<i>Mrs. Dr. J.</i></p> +then bake as buckwheat cakes.—<i>Mrs. Dr. J.</i></p> <p class="recipe"><span class="smcap">Madison Cakes.</span></p> @@ -2994,7 +2956,7 @@ 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.—<i>Mrs. L.</i></p> +covered with a cloth, till fifteen minutes before breakfast.—<i>Mrs. L.</i></p> <p class="recipe"><span class="smcap">Orange Cakes.</span></p> @@ -3009,7 +2971,7 @@ covered with a cloth, till fifteen minutes before breakfast.—<i>Mrs. L.</i <p>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.—<i>Mrs. A. C.</i></p> +cups to rise before baking.—<i>Mrs. A. C.</i></p> <p class="recipe"><span class="smcap">Velvet Cakes.</span></p> @@ -3023,7 +2985,7 @@ cups to rise before baking.—<i>Mrs. A. C.</i></p> </div> </div> -<p>Bake in muffin rings.—<i>Mrs. A. C.</i> +<p>Bake in muffin rings.—<i>Mrs. A. C.</i> <span class="pagenum"><a name="Page_51" id="Page_51">51</a></span></p> <p class="recipe"><span class="smcap">Flannel Cakes.</span></p> @@ -3040,7 +3002,7 @@ cups to rise before baking.—<i>Mrs. A. C.</i></p> </div> <p>Beat well together and let it rise till usual time in a warm -place. Excellent.—<i>Mrs. W. B.</i></p> +place. Excellent.—<i>Mrs. W. B.</i></p> <p class="recipe"><i>Another Recipe for Flannel Cakes.</i></p> @@ -3048,7 +3010,7 @@ place. Excellent.—<i>Mrs. W. B.</i></p> <div class="ings"> <p>1 quart of flour.</p> <p>2 eggs.</p> -<p>1½ pint boiled milk (used cold).</p> +<p>1½ pint boiled milk (used cold).</p> <p>2 teaspoonfuls of salt.</p> <p>3 tablespoonfuls of yeast<br /> (added after the other ingredients have been mixed).</p> @@ -3057,7 +3019,7 @@ place. Excellent.—<i>Mrs. W. B.</i></p> <p>Beat light, and set to rise till morning.</p> -<p>Bake on a griddle.—<i>Mrs. Dr. J.</i></p> +<p>Bake on a griddle.—<i>Mrs. Dr. J.</i></p> <p class="recipe"><i>Another Recipe for the Same.</i></p> @@ -3071,7 +3033,7 @@ place. Excellent.—<i>Mrs. W. B.</i></p> </div> </div> -<p>Flour to make the batter like pound cake.—<i>Mrs. S.</i></p> +<p>Flour to make the batter like pound cake.—<i>Mrs. S.</i></p> <p class="recipe"><span class="smcap">Buckwheat Cakes.</span></p> @@ -3088,7 +3050,7 @@ place. Excellent.—<i>Mrs. W. B.</i></p> <p>After rising, stir in a half teacup of butter or lard. Let it <span class="pagenum"><a name="Page_52" id="Page_52">52</a></span> rise a second time, grease the griddle, dip the spoon in lightly, -and cook quickly.—<i>Mrs. P. W.</i></p> +and cook quickly.—<i>Mrs. P. W.</i></p> <p class="recipe"><i>Another Recipe for Buckwheat Cakes.</i></p> @@ -3103,7 +3065,7 @@ and cook quickly.—<i>Mrs. P. W.</i></p> <p>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.—<i>Mrs. Col. W.</i></p> +pinch of soda dissolved in milk or water.—<i>Mrs. Col. W.</i></p> <p class="recipe"><span class="smcap">Buckwheat Cakes.</span></p> @@ -3111,7 +3073,7 @@ pinch of soda dissolved in milk or water.—<i>Mrs. Col. W.</i></p> <div class="ings"> <p>1 quart buckwheat flour.</p> <p>1 pint wheat flour.</p> -<p>½ teacup yeast.</p> +<p>½ teacup yeast.</p> <p>A pinch of salt.</p> </div> </div> @@ -3119,21 +3081,21 @@ pinch of soda dissolved in milk or water.—<i>Mrs. Col. W.</i></p> <p>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.—<i>Mrs. D. B. K.</i></p> +and send to the table hot.—<i>Mrs. D. B. K.</i></p> <p class="recipe"><i>Another Recipe for the Same.</i></p> <div class="block-container"> <div class="ings"> <p>1 pint buckwheat.</p> -<p>½ pint sifted meal.</p> +<p>½ pint sifted meal.</p> <p>2 teaspoonfuls of salt.</p> <p>4 tablespoonfuls of yeast.</p> -<p>1½ pint lukewarm water.</p> +<p>1½ pint lukewarm water.</p> </div> </div> -<p>Beat well and set to rise till morning.—<i>Mrs. Dr. J.</i></p> +<p>Beat well and set to rise till morning.—<i>Mrs. Dr. J.</i></p> <p class="recipe"><span class="smcap">Cream Cakes.</span></p> @@ -3162,7 +3124,7 @@ bake quickly in pans. Salt to taste.</p> </div> </div> -<p>Flour for a thick batter.—<i>Mrs. G.</i></p> +<p>Flour for a thick batter.—<i>Mrs. G.</i></p> <p class="recipe"><i>Another Recipe for the Same.</i></p> @@ -3176,14 +3138,14 @@ bake quickly in pans. Salt to taste.</p> </div> </div> -<p>Bake in tins.—<i>Mrs. A. C.</i></p> +<p>Bake in tins.—<i>Mrs. A. C.</i></p> <p class="recipe"><span class="smcap">Boston Cream Cakes.</span></p> <div class="block-container"> <div class="ings"> <p>2 cups of flour.</p> -<p>2½ cups of water.</p> +<p>2½ cups of water.</p> <p>1 cup of butter.</p> <p>5 eggs.</p> </div> @@ -3201,7 +3163,7 @@ 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.</p> -<p>Open the cakes and fill them with this cream.—<i>M. H. K.</i> +<p>Open the cakes and fill them with this cream.—<i>M. H. K.</i> <span class="pagenum"><a name="Page_54" id="Page_54">54</a></span></p> <p class="recipe"><span class="smcap">Buttermilk Cakes.</span></p> @@ -3210,7 +3172,7 @@ When cool, add vanilla to the taste.</p> <div class="ings"> <p>1 quart of flour.</p> <p>2 eggs, well beaten.</p> -<p>1½ pint of buttermilk.</p> +<p>1½ pint of buttermilk.</p> <p>1 teaspoonful of salt.</p> </div> </div> @@ -3218,7 +3180,7 @@ When cool, add vanilla to the taste.</p> <p>Beat very light, after mixing the ingredients. Just before baking, stir in a little soda, mixed in a little of the buttermilk.</p> -<p>Bake on a griddle, free from grease.—<i>Mrs. L.</i></p> +<p>Bake on a griddle, free from grease.—<i>Mrs. L.</i></p> <p class="recipe"><span class="smcap">Sour Milk Cakes.</span></p> @@ -3241,7 +3203,7 @@ baking, stir in a little soda, mixed in a little of the buttermilk.</p> 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.—<i>Mrs. S.</i></p> +taste.—<i>Mrs. S.</i></p> <p class="recipe"><span class="smcap">Rice Cakes.</span></p> @@ -3250,7 +3212,7 @@ 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.—<i>Mrs. W.</i> +the whole well and bake on a griddle like other batter cakes.—<i>Mrs. W.</i> <span class="pagenum"><a name="Page_55" id="Page_55">55</a></span></p> <p class="recipe"><i>Another Recipe for Rice Cakes.</i></p> @@ -3266,7 +3228,7 @@ greased griddle.</p> 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.—<i>Mrs. C. L. T.</i></p> +Put two spoonfuls of batter to a cake.—<i>Mrs. C. L. T.</i></p> <p class="recipe"><i>Another Recipe for Batter Cakes.</i></p> @@ -3280,13 +3242,13 @@ Put two spoonfuls of batter to a cake.—<i>Mrs. C. L. T.</i></p> </div> </div> -<p>Make up with buttermilk.—<i>Mrs. Dr. J.</i></p> +<p>Make up with buttermilk.—<i>Mrs. Dr. J.</i></p> <p class="recipe"><i>Batter Cakes made of Stale Bread.</i></p> <p>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.—<i>Mrs. R.</i></p> +If too thin, add a little flour.—<i>Mrs. R.</i></p> <p class="recipe"><i>Old Virginia Batter Cakes.</i></p> @@ -3297,7 +3259,7 @@ teaspoonful of soda and stir well. It is better to grease the griddle with fat bacon than with lard.</p> <p>The above proportions will make enough batter cakes for two -or three persons.—<i>Mrs. S. T.</i> +or three persons.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_56" id="Page_56">56</a></span></p> <p class="recipe"><i>Another Recipe for the Same.</i></p> @@ -3315,7 +3277,7 @@ or three persons.—<i>Mrs. S. T.</i> <p>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.—<i>Mrs. J. P.</i></p> +Bake on a griddle.—<i>Mrs. J. P.</i></p> <p class="recipe"><i>Cheap Recipe for Batter Cakes.</i></p> @@ -3328,7 +3290,7 @@ Bake on a griddle.—<i>Mrs. J. P.</i></p> </div> </div> -<p>Bake on a hoe.—<i>Miss E. P.</i></p> +<p>Bake on a hoe.—<i>Miss E. P.</i></p> <p class="recipe"><span class="smcap">Indian Griddle Cakes.</span></p> @@ -3362,20 +3324,20 @@ 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.—<i>Mrs. S. T.</i></p> +egg and dispense with the soda.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Batter Bread.</span></p> <p>Four cups of meal, two cups sweet milk, four eggs, two tablespoonfuls flour, one tablespoonful lard, one teaspoonful salt, -half teaspoonful soda.—<i>Mrs. F.</i></p> +half teaspoonful soda.—<i>Mrs. F.</i></p> <p class="recipe"><span class="smcap">Batter Bread.</span></p> <p>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.—<i>Mrs. G.</i></p> +Bake in cups.—<i>Mrs. G.</i></p> <p class="recipe"><span class="smcap">Corn Muffins.</span></p> @@ -3390,14 +3352,14 @@ Bake in cups.—<i>Mrs. G.</i></p> </div> <p>Meal enough to make the batter of the consistency of pound-cake -batter.—<i>Mrs. I.</i></p> +batter.—<i>Mrs. I.</i></p> <p class="recipe"><span class="smcap">Corn Meal Waffles.</span></p> <p>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.—<i>Mrs. Dr. S.</i> +Thin to the proper consistency with milk.—<i>Mrs. Dr. S.</i> <span class="pagenum"><a name="Page_58" id="Page_58">58</a></span></p> <p class="recipe"><span class="smcap">St. Nicholas' Pone.</span></p> @@ -3410,7 +3372,7 @@ Thin to the proper consistency with milk.—<i>Mrs. Dr. S.</i> <p>1 tablespoonful of melted butter.</p> <p>1 teaspoonful of salt.</p> <p>2 teaspoonfuls cream of tartar.</p> -<p>1 teaspoonful of soda.—<i>Mrs. C. C.</i></p> +<p>1 teaspoonful of soda.—<i>Mrs. C. C.</i></p> </div> </div> @@ -3425,7 +3387,7 @@ Thin to the proper consistency with milk.—<i>Mrs. Dr. S.</i> </div> <p>Add enough meal and hominy to make a batter, and bake -quickly.—<i>Mrs. C. L. T.</i></p> +quickly.—<i>Mrs. C. L. T.</i></p> <p class="recipe"><span class="smcap">Hominy Bread.</span></p> @@ -3436,7 +3398,7 @@ 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.—<i>Mrs. F. D.</i></p> +When done, it looks like a baked batter pudding.—<i>Mrs. F. D.</i></p> <p class="recipe"><span class="smcap">Corn Cake.</span></p> @@ -3454,7 +3416,7 @@ When done, it looks like a baked batter pudding.—<i>Mrs. F. D.</i></p> <p>Boil the milk and pour it over the meal, flour, and butter. <span class="pagenum"><a name="Page_59" id="Page_59">59</a></span> Beat light. When cool, add eggs well beaten. Bake in a buttered -pan.—<i>Mrs. G. W. P.</i></p> +pan.—<i>Mrs. G. W. P.</i></p> <p class="recipe"><span class="smcap">Mush Bread.</span></p> @@ -3464,14 +3426,14 @@ 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.</p> -<p>Butter a yellow dish and bake slowly till brown.—<i>Mrs. C. L. T.</i></p> +<p>Butter a yellow dish and bake slowly till brown.—<i>Mrs. C. L. T.</i></p> <p class="recipe"><span class="smcap">Light Corn Bread.</span></p> <p>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.—<i>Miss E. P.</i></p> +of flour, a little butter.—<i>Miss E. P.</i></p> <p class="recipe"><span class="smcap">Soft Egg Bread.</span></p> @@ -3485,7 +3447,7 @@ of flour, a little butter.—<i>Miss E. P.</i></p> </div> <p>Make in a pudding dish. Rice is an improvement to the -above.—<i>Mrs. P.</i></p> +above.—<i>Mrs. P.</i></p> <p class="recipe"><span class="smcap">Old-fashioned Egg Bread.</span></p> @@ -3499,7 +3461,7 @@ above.—<i>Mrs. P.</i></p> </div> <p>Add enough sweet milk to make a rather thin batter. Bake -quickly.—<i>Mrs. S. T.</i> +quickly.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_60" id="Page_60">60</a></span></p> <p class="recipe"><i>Another Recipe for Egg Bread.</i></p> @@ -3516,7 +3478,7 @@ quickly.—<i>Mrs. S. T.</i> <p>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.—<i>Mrs. I. H.</i></p> +you desire it.—<i>Mrs. I. H.</i></p> <p class="recipe"><span class="smcap">Indian Bread.</span></p> @@ -3534,20 +3496,20 @@ bake in a pan, in a hot oven.</p> <p>1 pint sweet milk.</p> <p>1 teacup boiled rice.</p> <p>2 teacups sifted corn meal,</p> -<p>½ teacup melted butter.</p> +<p>½ teacup melted butter.</p> <p>3 eggs, beaten separately,</p> -<p>½ teaspoonful salt.</p> +<p>½ teaspoonful salt.</p> </div> </div> -<p>Bake in a very hot oven, using buttered iron muffin moulds.—<i>Mrs. S. T.</i></p> +<p>Bake in a very hot oven, using buttered iron muffin moulds.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Cracklin Bread.</span></p> <p>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.—<i>Mrs. P. W.</i> +dough. Make into pones, and eat hot.—<i>Mrs. P. W.</i> <span class="pagenum"><a name="Page_61" id="Page_61">61</a></span></p> <p class="recipe"><span class="smcap">Virginia Ash Cake.</span></p> @@ -3559,7 +3521,7 @@ Put the cake on it and cover it with hot wood ashes.</p> <p>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.—<i>Mrs. S. T.</i></p> +which case it need not be washed.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Plain Corn Bread.</span></p> @@ -3573,7 +3535,7 @@ which case it need not be washed.—<i>Mrs. S. T.</i></p> <p>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.—<i>Mrs. P. W.</i></p> +in a hot pan.—<i>Mrs. P. W.</i></p> <hr class="l15" /> @@ -3586,7 +3548,7 @@ 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.</p> -<p>Two pints of coffee become three pints after toasting.—<i>Mrs. S. T.</i></p> +<p>Two pints of coffee become three pints after toasting.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Boiled Coffee.</span></p> @@ -3608,7 +3570,7 @@ milk, to serve with the coffee.</p> <p>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.—<i>Mrs. S. T.</i></p> +than a spirit lamp for keeping coffee hot.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Coffee.</span></p> @@ -3626,7 +3588,7 @@ the coffee to be ready for the table.</p> <p>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.—<i>Mrs. M. C. C.</i></p> +rich cream, a cream jug of boiling sweet milk.—<i>Mrs. M. C. C.</i></p> <p class="recipe"><i>Coffee.</i></p> @@ -3640,22 +3602,22 @@ 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.—<i>Mrs. J. P.</i></p> +of cold water, which will settle all the floating grounds.—<i>Mrs. J. P.</i></p> <p class="recipe"><span class="smcap">Dripped or Filtered Coffee.</span></p> <p>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.—<i>Mrs. S. T.</i></p> +the fire and boil up, taking from the fire immediately.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Dripped Coffee.</span></p> <p>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.—<i>Mrs. J. R. McD.</i></p> +strong enough, pass through the dripper a second time.—<i>Mrs. J. R. McD.</i></p> -<p class="recipe"><span class="smcap">Café au Lait.</span></p> +<p class="recipe"><span class="smcap">Café au Lait.</span></p> <div class="block-container"> <div class="ings"> @@ -3668,40 +3630,40 @@ strong enough, pass through the dripper a second time.—<i>Mrs. J. R. McD.< 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.—<i>Mrs. J. W. S.</i></p> +taste.—<i>Mrs. J. W. S.</i></p> <p class="recipe"><span class="smcap">Green Tea.</span></p> <p>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.—<i>Mrs. J. R. McD.</i> +add boiling water till it has the strength desired.—<i>Mrs. J. R. McD.</i> <span class="pagenum"><a name="Page_64" id="Page_64">64</a></span></p> <p class="recipe"><i>Green Tea.</i></p> <p>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.—<i>Mrs. S. T.</i></p> +this where it will keep hot, but not quite boil.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>A good Cup of Green Tea.</i></p> <p>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.—<i>Mrs. M. E. L. W.</i></p> +with boiling water and let it stand five minutes.—<i>Mrs. M. E. L. W.</i></p> <p class="recipe"><span class="smcap">Black Tea.</span></p> <p>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.—<i>Mrs. S. T.</i></p> +put in a little green tea.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Black Tea.</i></p> <p>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.—<i>Mrs. J. +minutes. If too strong, weaken with boiling water.—<i>Mrs. J. R. McD.</i></p> <p class="recipe"><span class="smcap">Iced Tea.</span></p> @@ -3714,7 +3676,7 @@ 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.—<i>Mrs. S. T.</i> +healthful, as it will correct the astringent tendency.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_65" id="Page_65">65</a></span></p> <p class="recipe"><span class="smcap">Chocolate.</span></p> @@ -3723,7 +3685,7 @@ healthful, as it will correct the astringent tendency.—<i>Mrs. S. T.</i> 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.—<i>Mrs. S. T.</i></p> +will make it foam beautifully. Sweeten to the taste, at table.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Cocoa.</span></p> @@ -3731,17 +3693,17 @@ will make it foam beautifully. Sweeten to the taste, at table.—<i>Mrs. S. 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.—<i>Mrs. S. T.</i></p> +boiled with it.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Broma.</span></p> <p>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.—<i>Mrs. S. T.</i></p> +Sweeten to the taste.—<i>Mrs. S. T.</i></p> <p>A cream-pitcher of whipped cream should always accompany -chocolate or any preparation of it, such as cocoa or broma.—<i>Mrs. S. T.</i></p> +chocolate or any preparation of it, such as cocoa or broma.—<i>Mrs. S. T.</i></p> <hr class="l15" /> @@ -3803,7 +3765,7 @@ 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.—<i>Mrs. S. T.</i></p> +it, being careful to keep it always under the brine.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Recipe for Putting up Butter.</i></p> @@ -3827,7 +3789,7 @@ rolls into brine, prepared as follows:</p> 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.—<i>Mrs. R. C.</i></p> +put up in October.—<i>Mrs. R. C.</i></p> <p class="recipe"><span class="smcap">Clabber.</span></p> @@ -3838,7 +3800,7 @@ for. By the way, refrigerators (as well as water-coolers) should be washed every morning with water in which a tablespoonful <span class="pagenum"><a name="Page_68" id="Page_68">68</a></span> of common soda has been dissolved. They should then be aired -before filling with ice for the day.—<i>Mrs. S. T.</i></p> +before filling with ice for the day.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Cottage Cheese.</span></p> @@ -3888,7 +3850,7 @@ the subject here.</p> <p>100 oysters.</p> <p>1 teaspoonful salt.</p> <p>1 tablespoonful black pepper.</p> -<p>¼ pound butter.</p> +<p>¼ pound butter.</p> <p>Yolks of 3 eggs.</p> <p>1 pint rich milk, perfectly fresh.</p> <p>3 tablespoonfuls flour.</p> @@ -3920,7 +3882,7 @@ pint milk.</p> <p>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.—<i>Mrs. Lt.-Gov. M.</i> +preferred rich, leave out some of the water.—<i>Mrs. Lt.-Gov. M.</i> <span class="pagenum"><a name="Page_70" id="Page_70">70</a></span></p> <p class="recipe"><span class="smcap">Oyster Soup.</span></p> @@ -3940,9 +3902,9 @@ 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.—<i>Mrs. R.</i></p> +of mace, tied up in a net bag, but they are little improvement.—<i>Mrs. R.</i></p> -<p class="recipe"><span class="smcap">Purée of Oysters.</span></p> +<p class="recipe"><span class="smcap">Purée of Oysters.</span></p> <p>For fifty oysters.</p> @@ -3954,7 +3916,7 @@ nearly done. Beat well together:</p> <div class="ings"> <p>1 egg.</p> <p>1 dessertspoonful butter.</p> -<p>½ pint milk.</p> +<p>½ pint milk.</p> <p>1 cracker sifted.</p> <p>Salt, pepper (mace, also, if liked).</p> </div> @@ -3981,7 +3943,7 @@ 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.—<i>Mrs. E. W.</i></p> +cup of cream. Cayenne pepper is an improvement.—<i>Mrs. E. W.</i></p> <p class="recipe"><span class="smcap">Turtle Soup.</span></p> @@ -4000,7 +3962,7 @@ to suit your taste.</p> 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.—<i>Mrs. N.</i></p> +add a glass of claret or Madeira wine.—<i>Mrs. N.</i></p> <p class="recipe"><i>Turtle Soup.</i></p> @@ -4020,13 +3982,13 @@ turtle will drop to pieces, then add:</p> thyme and parsley tied together, and two large onions; when <span class="pagenum"><a name="Page_72" id="Page_72">72</a></span> ready to come off, add two sliced lemons, one pint good wine, -and a small quantity of curry powder; thicken with flour.—<i>Mrs. D.</i></p> +and a small quantity of curry powder; thicken with flour.—<i>Mrs. D.</i></p> <p class="recipe"><i>Turtle Soup.</i></p> <div class="block-container"> <div class="ings"> -<p>To 2½ quarts soup add:</p> +<p>To 2½ quarts soup add:</p> <p>1 ounce mace.</p> <p>1 dessertspoonful allspice.</p> <p>1 teaspoonful cloves.</p> @@ -4040,7 +4002,7 @@ 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.—<i>Miss -E. W.</i></p> +E. W.</i></p> <p class="recipe"><span class="smcap">Mock Turtle Soup.</span></p> @@ -4049,7 +4011,7 @@ 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.</p> -<p>Thicken with flour and add brandy and wine.—<i>Miss E. P.</i></p> +<p>Thicken with flour and add brandy and wine.—<i>Miss E. P.</i></p> <p class="recipe"><span class="smcap">Mock Terrapin Soup.</span></p> @@ -4057,7 +4019,7 @@ pepper and salt to your taste.</p> 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.—<i>Mrs. S. M.</i></p> +ten or fifteen minutes. Good way to use up cold meats.—<i>Mrs. S. M.</i></p> <p class="recipe"><span class="smcap">Clam Soup.</span></p> @@ -4068,7 +4030,7 @@ 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.—<i>Mrs. C.</i></p> +Let it boil twenty minutes and serve.—<i>Mrs. C.</i></p> <p class="recipe"><i>Clam Soup.</i></p> @@ -4077,7 +4039,7 @@ add:</p> <div class="block-container"> <div class="ings"> -<p>½ gallon water.</p> +<p>½ gallon water.</p> <p>3 good onions.</p> <p>2 tablespoonfuls butter.</p> <p>A small bunch of parsley and thyme.</p> @@ -4085,7 +4047,7 @@ add:</p> </div> <p>Just before taking off, add one quart rich milk and thicken -with flour.—<i>Mrs. D.</i></p> +with flour.—<i>Mrs. D.</i></p> <p class="recipe"><span class="smcap">Crab Soup.</span></p> @@ -4109,7 +4071,7 @@ 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 <span class="pagenum"><a name="Page_74" id="Page_74">74</a></span> -thickening. Any firm fish prepared by this recipe is excellent.—<i>Mrs. J. I.</i></p> +thickening. Any firm fish prepared by this recipe is excellent.—<i>Mrs. J. I.</i></p> <p class="recipe"><i>Crab Soup.</i></p> @@ -4122,7 +4084,7 @@ pint. Boil two hours. Season with pepper, spice if liked, and half-pint wine.</p> <p>The claws are to be cracked and divested of the jaws. A -Hampton recipe.—<i>Miss E. W.</i></p> +Hampton recipe.—<i>Miss E. W.</i></p> <p class="recipe"><span class="smcap">Beef Soup.</span></p> @@ -4141,7 +4103,7 @@ well. Then add:</p> </div> <p>When the vegetables are tender, add a little parsley chopped -fine, with salt and pepper to the taste. Serve hot.—<i>Mrs. P. +fine, with salt and pepper to the taste. Serve hot.—<i>Mrs. P. McG.</i></p> <p class="recipe"><i>Another Recipe for Beef Soup.</i></p> @@ -4149,7 +4111,7 @@ McG.</i></p> <p>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.—<i>Mrs. H. P. C.</i></p> +one onion, thyme, cabbage, and celery-seed.—<i>Mrs. H. P. C.</i></p> <p class="recipe"><i>To prepare a Beef's Head as Stock for Soup.</i></p> @@ -4166,7 +4128,7 @@ 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.—<i>Mrs. A. M. D.</i></p> +nearly the flavor of mock turtle.—<i>Mrs. A. M. D.</i></p> <p class="recipe"><span class="smcap">Calf's Head Soup.</span></p> @@ -4178,7 +4140,7 @@ add one-half the brains; then:</p> <div class="ings"> <p>1 onion.</p> <p>1 spoonful spice.</p> -<p>½ spoonful cloves.</p> +<p>½ spoonful cloves.</p> <p>1 spoonful black pepper and a piece of mace.</p> <p>3 tablespoonfuls flour.</p> <p>3 tablespoonfuls flour, and salt to the taste.</p> @@ -4191,7 +4153,7 @@ add one-half the brains; then:</p> of wine.</p> <p>A little brandy and walnut catsup, with more eggs, will -improve it, though it is a delightful soup as it is.—<i>Mrs. W. A. C.</i></p> +improve it, though it is a delightful soup as it is.—<i>Mrs. W. A. C.</i></p> <p class="recipe"><i>Calf's Head Soup.</i></p> @@ -4223,7 +4185,7 @@ About five minutes before serving, add:</p> </div> <p>When sent to the table have two hard-boiled eggs sliced and -floating on top.—<i>Mrs. J. D.</i></p> +floating on top.—<i>Mrs. J. D.</i></p> <p class="recipe"><i>Calf's Head Soup.</i></p> @@ -4247,7 +4209,7 @@ dished, add one cup walnut catsup, and one cup port or claret wine.</p> <p>The brains must be beaten up with an egg, fried in little -cakes, and dropped in the tureen.—<i>Miss N.</i></p> +cakes, and dropped in the tureen.—<i>Miss N.</i></p> <p class="recipe"><span class="smcap">Calf's Head Soup.</span></p> @@ -4264,7 +4226,7 @@ butter rubbed in it. Have— <div class="ings"> <p>1 tablespoonful mace.</p> <p>1 tablespoonful allspice.</p> -<p>½ doz. cloves.</p> +<p>½ doz. cloves.</p> </div> </div> @@ -4278,7 +4240,7 @@ butter rubbed in it. Have— </div> <p>Pour the soup on them. Have the brains fried, and two -hard boiled eggs sliced and dropped in the soup.—<i>Mrs. T. C.</i></p> +hard boiled eggs sliced and dropped in the soup.—<i>Mrs. T. C.</i></p> <p class="recipe"><i>Brown Calf's Head Soup.</i></p> @@ -4305,7 +4267,7 @@ butter and brown flour.</p> <p>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.—<i>Mrs. -Col. A. F.</i></p> +Col. A. F.</i></p> <p class="recipe"><i>Calf's Head Soup.</i></p> @@ -4330,7 +4292,7 @@ one gill catsup, nutmeg, mace, allspice.</p> <p>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.—<i>Miss B. L.</i></p> +up, and hard boiled eggs sliced up and put in.—<i>Miss B. L.</i></p> <p class="recipe"><i>Ox-tail Soup.</i></p> @@ -4346,7 +4308,7 @@ forms on the surface. When it ceases to rise, add:</p> <p>1 large bunch savory herbs.</p> <p>1 head celery.</p> <p>2 turnips.</p> -<p>6 or 8 cloves, and ½ teaspoonful peppercorns.</p> +<p>6 or 8 cloves, and ½ teaspoonful peppercorns.</p> </div> </div> @@ -4356,7 +4318,7 @@ 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.—<i>Mrs. P.</i></p> +flavor the soup, and serve very hot.—<i>Mrs. P.</i></p> <p class="recipe"><span class="smcap">Chicken Soup.</span></p> @@ -4375,13 +4337,13 @@ thin slices bacon. Let it boil well, then put in:</p> <p><span class="pagenum"><a name="Page_79" id="Page_79">79</a></span></p> <p>Let all boil up. Some dumplings made like biscuits are very -nice in it.—<i>Mrs. W.</i></p> +nice in it.—<i>Mrs. W.</i></p> <p class="recipe"><i>Roast Veal and Chicken-bone Soup.</i></p> <p>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.—<i>Mrs. S.</i></p> +hour. Color with a little soy or catsup.—<i>Mrs. S.</i></p> <p class="recipe"><i>Chicken Soup.</i></p> @@ -4391,7 +4353,7 @@ 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.—<i>Mrs. P. W.</i></p> +much longer for a squirrel to boil done.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Giblet Soup.</span></p> @@ -4408,13 +4370,13 @@ much longer for a squirrel to boil done.—<i>Mrs. P. W.</i></p> <p>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.—<i>Mrs. R. R.</i></p> +and serve. Will be enough for six or eight persons.—<i>Mrs. R. R.</i></p> <p class="recipe"><span class="smcap">Okra Soup.</span></p> <div class="block-container"> <div class="ings"> -<p>1½ gallons water.</p> +<p>1½ gallons water.</p> <p>2 quarts young okra, cut very fine.</p> <p>2 quarts tomatoes.</p> <p>Onions, prepared as for pea soup.</p> @@ -4426,7 +4388,7 @@ and serve. Will be enough for six or eight persons.—<i>Mrs. R. R.</i></p> <p><span class="pagenum"><a name="Page_80" id="Page_80">80</a></span></p> <p>Add the tomatoes about twelve o'clock. Put the soup on -early in the morning.—<i>Mrs. I.</i></p> +early in the morning.—<i>Mrs. I.</i></p> <p class="recipe"><span class="smcap">Gumbo Soup.</span></p> @@ -4437,8 +4399,8 @@ early in the morning.—<i>Mrs. I.</i></p> <p>1 onion.</p> <p>1 bunch parsley.</p> <p>Few celery tops—fry all together. Put in one quart skinned tomatoes.</p> -<p>1½ gallons water, boil to ½ gallon.</p> -<p>Teacup of wine after taking from the fire.—<i>Mrs. R. A.</i></p> +<p>1½ gallons water, boil to ½ gallon.</p> +<p>Teacup of wine after taking from the fire.—<i>Mrs. R. A.</i></p> </div> </div> @@ -4456,7 +4418,7 @@ 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.—<i>Mrs. T.</i></p> +nice in beef soup instead of okra.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Fine Vegetable Soup.</span></p> @@ -4480,7 +4442,7 @@ about one hour or more before dinner, add:</p> <p>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.—<i>Mrs. Dr. L.</i></p> +vinegar. Boil till thick.—<i>Mrs. Dr. L.</i></p> <p class="recipe"><span class="smcap">Vegetable Soup.</span></p> @@ -4531,7 +4493,7 @@ stew by adding</p> </div> </div> -<p>Boil up and serve.—<i>Mrs. S. T.</i></p> +<p>Boil up and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Tomato Soup.</span></p> @@ -4556,7 +4518,7 @@ 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.—<i>Mrs. S. T.</i></p> +milk and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Tomato Soup.</i></p> @@ -4569,7 +4531,7 @@ butter beans and celery.</p> and also cut the beef up fine. It is best to season with salt and <span class="pagenum"><a name="Page_83" id="Page_83">83</a></span> pepper when you first put it on. The beef should be put on -very early.—<i>Mrs. J. L.</i></p> +very early.—<i>Mrs. J. L.</i></p> <p class="recipe"><i>Clear Tomato Soup.</i></p> @@ -4585,7 +4547,7 @@ very early.—<i>Mrs. J. L.</i></p> <p>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.—<i>Mrs. R. R.</i></p> +salt to taste.—<i>Mrs. R. R.</i></p> <p class="recipe"><span class="smcap">Asparagus Soup.</span></p> @@ -4593,14 +4555,14 @@ salt to taste.—<i>Mrs. R. R.</i></p> 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.—<i>Mrs. H.</i></p> +meat.—<i>Mrs. H.</i></p> <p class="recipe"><i>Asparagus Soup.</i></p> <p>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.—<i>Mrs. S.</i></p> +asparagus is done.—<i>Mrs. S.</i></p> <p class="recipe"><span class="smcap">Pea Soup.</span></p> @@ -4610,9 +4572,9 @@ 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.</p> -<p>Let the whole boil three hours, then pass the purée through +<p>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.—<i>Mrs. A.</i> +fried in butter.—<i>Mrs. A.</i> <span class="pagenum"><a name="Page_84" id="Page_84">84</a></span></p> <p class="recipe"><span class="smcap">Green Pea Soup.</span></p> @@ -4625,7 +4587,7 @@ with pepper, salt, spoonful butter rolled in flour.</p> <p>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.—<i>Mrs. W.</i></p> +and boil. Two hours will be enough to boil green pea soup.—<i>Mrs. W.</i></p> <p class="recipe"><i>Green Pea Soup.</i></p> @@ -4639,7 +4601,7 @@ chopped thyme, parsley, pepper and salt.</p> <p>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.—<i>Mrs. I.</i></p> +thicken.—<i>Mrs. I.</i></p> <p class="recipe"><span class="smcap">Potato Soup.</span></p> @@ -4648,7 +4610,7 @@ spoonful butter.</p> <p>Pour boiling water on them till you have the desired quantity. Boil until it thickens; season with salt, parsley, and pepper to -your taste.—<i>Mrs. R. E.</i></p> +your taste.—<i>Mrs. R. E.</i></p> <p class="recipe"><i>Potato Soup.</i></p> @@ -4657,7 +4619,7 @@ adding two or three slices of middling; boil thoroughly done. Take them out, mash the potatoes well and return all to the <span class="pagenum"><a name="Page_85" id="Page_85">85</a></span> same water, together with pepper, salt, one spoonful butter, and -one quart milk, as for chicken soup.—<i>Mrs. W.</i></p> +one quart milk, as for chicken soup.—<i>Mrs. W.</i></p> <hr class="l15" /> @@ -4666,20 +4628,20 @@ one quart milk, as for chicken soup.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">Stewed Oysters.</span></p> <p>Put butter, salt and pepper in a stew-pan, and put the oysters -to the butter and stew until perfectly done.—<i>Mrs. D.</i></p> +to the butter and stew until perfectly done.—<i>Mrs. D.</i></p> <p class="recipe"><i>Stewed Oysters.</i></p> <p>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.—<i>Mr. K. N.</i></p> +strain and put back in pan, then add oysters and boil five minutes.—<i>Mr. K. N.</i></p> <p class="recipe"><i>Stewed Oysters.</i></p> <div class="block-container"> <div class="ings"> -<p>Pour into a stew-pan ½ gallon oysters.</p> +<p>Pour into a stew-pan ½ gallon oysters.</p> <p>2 tablespoonfuls pepper vinegar.</p> <p>1 teaspoonful black pepper.</p> <p>1 teaspoonful salt.</p> @@ -4696,7 +4658,7 @@ liquor, etc., back into it, and set it on the fire. When it comes to a boil, serve.</p> <p>This method deprives the oysters of the bits of shell.—<i>Mrs -S. T.</i> +S. T.</i> <span class="pagenum"><a name="Page_86" id="Page_86">86</a></span></p> <p class="recipe"><i>To Stew Oysters.</i></p> @@ -4707,7 +4669,7 @@ and pepper.</p> <p>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.—<i>Mrs. P. W.</i></p> +cracker crumbs and a little salt in the stew.—<i>Mrs. P. W.</i></p> <p class="recipe"><i>To Stew Oysters.</i></p> @@ -4719,15 +4681,15 @@ with flour, and seasoned with pepper and salt, and poured boiling-hot onto the oysters.</p> <p>The advantage of this way of cooking is that the oysters -become large and plump.—<i>Mrs. Dr. E. R.</i></p> +become large and plump.—<i>Mrs. Dr. E. R.</i></p> <p class="recipe"><i>To Cook Oysters.</i></p> <div class="block-container"> <div class="ings"> -<p>½ gallon oysters.</p> +<p>½ gallon oysters.</p> <p>1 quart fresh milk.</p> -<p>½ pound butter.</p> +<p>½ pound butter.</p> <p>1 tablespoonful flour.</p> <p>1 teaspoonful salt.</p> <p>1 teaspoonful pepper.</p> @@ -4739,7 +4701,7 @@ become large and plump.—<i>Mrs. Dr. E. R.</i></p> 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.—<i>Miss -N. S. L.</i></p> +N. S. L.</i></p> <p class="recipe"><span class="smcap">Scalloped Oysters.</span></p> @@ -4751,7 +4713,7 @@ too fine, or it will be clammy.</p> <div class="block-container"> <div class="ings"> -<p>½ teacupful cream.</p> +<p>½ teacupful cream.</p> <p>2 great spoonfuls butter.</p> <p>Salt and pepper.</p> </div> @@ -4767,7 +4729,7 @@ 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.—<i>Mrs. R.</i></p> +upper shelf of the oven for two or three minutes only.—<i>Mrs. R.</i></p> <p class="recipe"><i>Scalloped Oysters.</i></p> @@ -4779,7 +4741,7 @@ 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.—<i>Mrs. D. P.</i></p> +in fifteen or twenty minutes you will find the oysters delicious.—<i>Mrs. D. P.</i></p> <p class="recipe"><i>Scalloped Oysters.</i></p> @@ -4791,7 +4753,7 @@ 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.—<i>Mrs. W.</i></p> +oven to brown.—<i>Mrs. W.</i></p> <p class="recipe"><i>Oysters Scalloped in the Shell.</i></p> @@ -4803,7 +4765,7 @@ and pepper.</p> and lay in the shell, which should be arranged in a baking-pan.</p> <p>Add to each a little lemon juice, sift bread crumbs over it, -and bake in a quick oven till done. Serve in the shells.—<i>Mrs. S.</i></p> +and bake in a quick oven till done. Serve in the shells.—<i>Mrs. S.</i></p> <p class="recipe"><i>Scalloped Oysters.</i></p> @@ -4811,7 +4773,7 @@ and bake in a quick oven till done. Serve in the shells.—<i>Mrs. S.</i></p Season with butter, salt and pepper; a few bread crumbs.</p> <p>Cook until well done; add a piece of butter just before they -are served.—<i>Mrs. R. L. O.</i></p> +are served.—<i>Mrs. R. L. O.</i></p> <p class="recipe"><span class="smcap">Devilled Oysters.</span></p> @@ -4832,7 +4794,7 @@ butter.</p> <p>Have ready one dozen deep shells, nicely cleaned, and fill them with the oysters; sprinkle with bread crumbs, and bake -in a few minutes.—<i>Mrs. H. S.</i> +in a few minutes.—<i>Mrs. H. S.</i> <span class="pagenum"><a name="Page_89" id="Page_89">89</a></span></p> <p class="recipe"><i>To Cook Oysters.</i></p> @@ -4843,19 +4805,19 @@ 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.—<i>Mrs. P. W.</i></p> +soon as browned it will be ready for the table.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Fried Oysters.</span></p> <p>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.—<i>Mrs. D.</i></p> +in hot lard until a light brown.—<i>Mrs. D.</i></p> <p class="recipe"><span class="smcap">Oyster Fritters.</span></p> <p>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.—<i>Mrs. B.</i></p> +salt; dip the oysters in this and fry them in hot lard.—<i>Mrs. B.</i></p> <p class="recipe"><i>Oyster Fritters.</i></p> @@ -4864,14 +4826,14 @@ salt; dip the oysters in this and fry them in hot lard.—<i>Mrs. B.</i></p> <div class="block-container"> <div class="ings"> <p>6 tablespoonfuls flour.</p> -<p>1½ pint rich milk.</p> +<p>1½ pint rich milk.</p> </div> </div> <p>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.—<i>Mrs. R.</i></p> +if too thick, milk.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">To Fry Oysters.</span></p> @@ -4879,7 +4841,7 @@ if too thick, milk.—<i>Mrs. R.</i></p> 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.—<i>Mrs. E.</i> +but serve hot.—<i>Mrs. E.</i> <span class="pagenum"><a name="Page_90" id="Page_90">90</a></span></p> <p class="recipe"><span class="smcap">Fried Oysters.</span></p> @@ -4889,25 +4851,25 @@ 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.—<i>Mrs. R.</i></p> +to keep the fat of oysters from burning.—<i>Mrs. R.</i></p> <p class="recipe"><i>To Fry Oysters.</i></p> <p>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.—<i>Mrs. P.</i></p> +before frying, and they will not shrink.—<i>Mrs. P.</i></p> <p class="recipe"><i>To Fry Oysters.</i></p> <p>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.—<i>Mrs. P. W.</i></p> +Add pepper and salt to taste, and fry.—<i>Mrs. P. W.</i></p> <p class="recipe"><i>Clam or Oyster Fritters.</i></p> <p>Chop up the clam very fine (when of oysters, leave them -whole); put them in a batter and fry them.—<i>Mrs. D.</i></p> +whole); put them in a batter and fry them.—<i>Mrs. D.</i></p> <p class="recipe"><span class="smcap">Broiled Oysters.</span></p> @@ -4917,7 +4879,7 @@ 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.—<i>Mrs. S. T.</i></p> +and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Steamed Oysters.</span></p> @@ -4929,7 +4891,7 @@ 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.—<i>Mrs. S. T.</i></p> +pepper with a bit of fresh butter on each oyster. Serve immediately.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Roast Oysters.</span></p> @@ -4938,7 +4900,7 @@ 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.—<i>Mrs. S. T.</i></p> +oyster.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Pickled Oysters.</span></p> @@ -4956,7 +4918,7 @@ oyster.—<i>Mrs. S. T.</i></p> <p>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.—<i>Mrs. R. R.</i></p> +stand two days.—<i>Mrs. R. R.</i></p> <p class="recipe"><i>Pickled Oysters.</i></p> @@ -4969,7 +4931,7 @@ nutmeg. <span class="pagenum"><a name="Page_92" id="Page_92">92</a></span></p> <p>When it is cool, pour over the oysters. Before serving add a -few raw cranberries and thin slices of lemon.—<i>Mrs. S. T.</i></p> +few raw cranberries and thin slices of lemon.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Pickled Oysters.</i></p> @@ -4980,14 +4942,14 @@ one teaspoonful mace, a little red pepper and half a pint of strong vinegar.</p> <p>Let it boil a few minutes and then pour over the oysters. -When nearly cool, slice in them a large fresh lemon.—<i>Mrs. Col. A. F.</i></p> +When nearly cool, slice in them a large fresh lemon.—<i>Mrs. Col. A. F.</i></p> <p class="recipe"><span class="smcap">Oyster Pie.</span></p> <p>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.—<i>Mrs. T.</i></p> +put in the oysters, grate bread crumbs over top, and bake.—<i>Mrs. T.</i></p> <p class="recipe"><i>Oyster Pie.</i></p> @@ -4997,14 +4959,14 @@ 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.—<i>Mrs. W——.</i></p> -<p class="recipe"><span class="smcap">Oyster Pâtés.</span></p> +<p class="recipe"><span class="smcap">Oyster Pâtés.</span></p> <p>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.—<i>Mrs. D.</i> +or three oysters in each.—<i>Mrs. D.</i> <span class="pagenum"><a name="Page_93" id="Page_93">93</a></span></p> <p class="recipe"><span class="smcap">Oyster Short Cake.</span></p> @@ -5028,7 +4990,7 @@ once.</p> <p>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.—<i>Mrs. K.</i></p> +that are left in a gravy-dish and replenish when needed.—<i>Mrs. K.</i></p> <p class="recipe"><span class="smcap">Oyster Sausage.</span></p> @@ -5038,7 +5000,7 @@ pound suet.</p> <p>Mix with bread crumbs, and pound all in a mortar. Season with salt and pepper, adding an egg, well beaten.</p> -<p>Make into cakes like pork sausage.—<i>Mrs. E.</i></p> +<p>Make into cakes like pork sausage.—<i>Mrs. E.</i></p> <p class="recipe"><span class="smcap">Raw Oysters.</span></p> @@ -5051,7 +5013,7 @@ helped, each guest may season to taste.</p> <p>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.—<i>Mrs. S. T.</i> +slimy.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_94" id="Page_94">94</a></span></p> <p class="recipe"><span class="smcap">To keep Oysters alive and Fatten.</span></p> @@ -5071,14 +5033,14 @@ 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.—<i>Mrs. K. Norfolk.</i></p> +butter; put all in the shell again and bake half an hour.—<i>Mrs. K. Norfolk.</i></p> <p class="recipe"><span class="smcap">Crab Stew.</span></p> <p>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.—<i>Mrs. R. L. O.</i></p> +and cayenne pepper.—<i>Mrs. R. L. O.</i></p> <p class="recipe"><span class="smcap">Devilled Crab.</span></p> @@ -5087,7 +5049,7 @@ catsup to taste. Add olive oil or butter.</p> <p>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.—<i>Miss E. W.</i></p> +or in a pan.—<i>Miss E. W.</i></p> <p class="recipe"><span class="smcap">Devilled Crabs.</span></p> @@ -5098,7 +5060,7 @@ picked free from shell, add: <div class="block-container"> <div class="ings"> <p>3 tablespoonfuls of stale bread crumbs.</p> -<p>½ wine glass of cream.</p> +<p>½ wine glass of cream.</p> <p>Yolks of 3 eggs.</p> <p>A little chopped parsley.</p> <p>1 tablespoonful butter.</p> @@ -5106,21 +5068,21 @@ picked free from shell, add: </div> </div> -<p>Put them in the shell and bake in a quick oven.—<i>Mrs. M. E. L. W.</i></p> +<p>Put them in the shell and bake in a quick oven.—<i>Mrs. M. E. L. W.</i></p> <p class="recipe"><span class="smcap">Soft Crabs.</span></p> <p>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.—<i>Mrs. D.</i></p> +them, a little salt, and fry them in hot lard.—<i>Mrs. D.</i></p> <p class="recipe"><span class="smcap">Devilled Crabs.</span></p> <p>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.—<i>Mrs. D.</i></p> +to the top shells, and bake.—<i>Mrs. D.</i></p> <p class="recipe"><span class="smcap">To Devil Hard Crabs.</span></p> @@ -5128,7 +5090,7 @@ to the top shells, and bake.—<i>Mrs. D.</i></p> 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 <i>top</i> shell and bake, -or bake in pans.—<i>Mrs. J. C.</i></p> +or bake in pans.—<i>Mrs. J. C.</i></p> <p class="recipe"><span class="smcap">Lobster Curry.</span></p> @@ -5147,7 +5109,7 @@ of mace.</p> </div> </div> -<p>Simmer for an hour and serve hot.—<i>Mrs. C.</i></p> +<p>Simmer for an hour and serve hot.—<i>Mrs. C.</i></p> <p class="recipe"><span class="smcap">Turtle or Terrapin Stew.</span></p> @@ -5160,7 +5122,7 @@ egg, spices, lemon, and champagne or other wine.</p> <p class="recipe"><span class="smcap">Stewed Turtle.</span></p> <p>Make a stew of the turtle and add all the ingredients used in -the turtle-soup, except wine and lemons.—<i>Mrs. D.</i></p> +the turtle-soup, except wine and lemons.—<i>Mrs. D.</i></p> <p class="recipe"><span class="smcap">Terrapin.</span></p> @@ -5170,7 +5132,7 @@ up and pick to pieces. Clean the top shell well; add a few crackers, onions, parsley, allspice, black pepper, butter, and wine.</p> -<p>Return it to the shell, put sliced lemon on and bake it.—<i>Mrs. D.</i></p> +<p>Return it to the shell, put sliced lemon on and bake it.—<i>Mrs. D.</i></p> <p class="recipe"><span class="smcap">Turtle or Terrapin Steaks.</span></p> @@ -5196,7 +5158,7 @@ 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.—<i>Mrs. A. D.</i></p> +one-half pint Madeira wine.—<i>Mrs. A. D.</i></p> <hr class="l15" /> @@ -5245,7 +5207,7 @@ for fish, never use the water in which the fish has been boiled.</p> <p>Full directions for stewing fish are to be found in the subsequent pages.</p> -<p class="recipe"><span class="smcap">Fish à la Crême.</span></p> +<p class="recipe"><span class="smcap">Fish à la Crême.</span></p> <p>Boil a firm fish, remove the bones, pick it to pieces. Mix one pint cream or milk with two tablespoonfuls flour, one onion, @@ -5253,7 +5215,7 @@ one-half pound butter (or less), and salt.</p> <p>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.—<i>Mrs. W. C. R.</i></p> +thirty minutes, use four crackers.—<i>Mrs. W. C. R.</i></p> <p class="recipe"><span class="smcap">Halibut.</span></p> @@ -5261,7 +5223,7 @@ thirty minutes, use four crackers.—<i>Mrs. W. C. R.</i></p> eggs well beaten; pepper and salt to taste, then one cup butter.</p> <p>Put it in a stewpan and cook until the eggs are done sufficiently. -Serve very hot on toast.—<i>Miss F. N.</i></p> +Serve very hot on toast.—<i>Miss F. N.</i></p> <p class="recipe"><i>Halibut.</i></p> @@ -5295,7 +5257,7 @@ with a pint of water, a large lump of butter.</p> <p>1 onion, one teaspoonful mustard, one-half teacupful walnut catsup.</p> <p>Stew until quite thick, garnish with sliced lemon and serve -hot.—<i>Mrs. P. W.</i></p> +hot.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Cat-fish Chowder or Hog-fish.</span></p> @@ -5305,7 +5267,7 @@ very fine and add:</p> <div class="block-container"> <div class="ings"> <p>2 good sized onions.</p> -<p>¼ pound butter.</p> +<p>¼ pound butter.</p> <p>1 tablespoonful salt.</p> <p>1 tablespoonful pepper.</p> <p>2 tablespoonfuls Worcestershire sauce.</p> @@ -5315,7 +5277,7 @@ very fine and add:</p> <p>Add a little celery or celery-seed, a little thyme, a little parsley.</p> <p>Pour over all about one quart of boiling water and cook fast -about half an hour.—<i>Miss F. N.</i> +about half an hour.—<i>Miss F. N.</i> <span class="pagenum"><a name="Page_100" id="Page_100">100</a></span></p> <p class="recipe"><span class="smcap">Fish Chowder.</span></p> @@ -5325,7 +5287,7 @@ fat bacon at the bottom of the pot and then a layer of fish, onions, cracker dust, red and black pepper, salt, and butter.</p> <p>Then more layers, until you have used all the fish. Cover the -whole with water and cook until well done.—<i>Mrs. D.</i></p> +whole with water and cook until well done.—<i>Mrs. D.</i></p> <p class="recipe"><span class="smcap">Boiled Sheep's-head.</span></p> @@ -5341,13 +5303,13 @@ 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.—<i>Miss E. W.</i></p> +slow.—<i>Miss E. W.</i></p> <p class="recipe"><span class="smcap">Boiled Sheep's-head or Rock.</span></p> <p>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.—<i>Mrs. D.</i></p> +done, lay some sprigs on it in the dish.—<i>Mrs. D.</i></p> <p class="recipe"><span class="smcap">Baked Sheep's-head.</span></p> @@ -5355,7 +5317,7 @@ done, lay some sprigs on it in the dish.—<i>Mrs. D.</i></p> 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.—<i>Mrs. D.</i> +gravy. Rock or shad may be cooked the same way.—<i>Mrs. D.</i> <span class="pagenum"><a name="Page_101" id="Page_101">101</a></span></p> <p class="recipe"><i>Baked Sheep's-head.</i></p> @@ -5368,7 +5330,7 @@ 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.—<i>Miss F. N.</i></p> +sauce, according to taste.—<i>Miss F. N.</i></p> <p class="recipe"><span class="smcap">Boiled Rock-fish.</span></p> @@ -5376,7 +5338,7 @@ sauce, according to taste.—<i>Miss F. N.</i></p> 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.—<i>Miss F. N.</i></p> +sauce or catsup.—<i>Miss F. N.</i></p> <p class="recipe"><i>Boiled Rock-fish.</i></p> @@ -5384,21 +5346,21 @@ sauce or catsup.—<i>Miss F. N.</i></p> 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.—<i>Mrs. W.</i></p> +to keep hot.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">To Stew Rock-fish.</span></p> <p>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.—<i>Mrs. J. T.</i></p> +and set in a stewpan. One hour is sufficient for cooking.—<i>Mrs. J. T.</i></p> <p class="recipe"><span class="smcap">Baked Rock.</span></p> <p>Boil the fish and take out the bones. Season with cream, <span class="pagenum"><a name="Page_102" id="Page_102">102</a></span> butter, pepper, and salt, and grated bread crumbs over the top. -Bake slightly in a flat dish or scollop shells.—<i>Mrs. R.</i></p> +Bake slightly in a flat dish or scollop shells.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">To Pickle Rock.</span></p> @@ -5407,7 +5369,7 @@ water to cover it. Put in a handful of salt, some white pepper, one tablespoonful allspice, a few cloves and mace.</p> <p>When the fish is nearly done, add a quart of vinegar. In -putting away, use as much liquor as will cover it.—<i>Mrs. J. W. S.</i></p> +putting away, use as much liquor as will cover it.—<i>Mrs. J. W. S.</i></p> <p class="recipe"><span class="smcap">Baked Shad.</span></p> @@ -5419,7 +5381,7 @@ of a walnut.</p> <p>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.—<i>Mrs. J. H. F.</i></p> +with flour, baste well and bake slowly an hour and a half.—<i>Mrs. J. H. F.</i></p> <p class="recipe"><span class="smcap">To Fry Shad.</span></p> @@ -5433,7 +5395,7 @@ and fry with lard.—<i>Mrs. R——.</i></p> 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.—<i>Mrs. D.</i></p> +drawn butter and parsley.—<i>Mrs. D.</i></p> <p class="recipe"><span class="smcap">To Broil Shad.</span></p> @@ -5444,7 +5406,7 @@ drawn butter and parsley.—<i>Mrs. D.</i></p> 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.—<i>Mrs. S.</i></p> +pepper to taste.—<i>Mrs. S.</i></p> <p class="recipe"><span class="smcap">Potted Shad.</span></p> @@ -5453,7 +5415,7 @@ 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.</p> -<p>A nice relish for tea.—<i>Mrs. C. L. T.</i></p> +<p>A nice relish for tea.—<i>Mrs. C. L. T.</i></p> <p class="recipe"><span class="smcap">To Barbecue a Shad.</span></p> @@ -5464,14 +5426,14 @@ gridiron with the skin down.</p> piece of butter with a small quantity of flour, and when brown add pepper, salt, and a little water.</p> -<p>Dish in a tureen.—<i>Mrs. J. W. S.</i></p> +<p>Dish in a tureen.—<i>Mrs. J. W. S.</i></p> <p class="recipe"><span class="smcap">Scolloped Sturgeon.</span></p> <p>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.—<i>Mrs. R. R.</i></p> +and salt. Serve on white lettuce leaves.—<i>Mrs. R. R.</i></p> <p class="recipe"><span class="smcap">Sturgeon Cutlet.</span></p> @@ -5485,14 +5447,14 @@ crumbs and pepper them well.</p> burnt; lay in the pieces of fish and cover with a lid. Turn <span class="pagenum"><a name="Page_104" id="Page_104">104</a></span> them over as they brown and remove the lid when they are -nearly done.—<i>Mrs. Dr. P. C.</i></p> +nearly done.—<i>Mrs. Dr. P. C.</i></p> <p class="recipe"><span class="smcap">Sturgeon or Drum.</span></p> <p>Slice it like beefsteak, and roll in a thin egg batter, and fry in hot lard.</p> -<p>Chopped parsley and black pepper may be added, if liked.—<i>Mrs. D., Suffolk.</i></p> +<p>Chopped parsley and black pepper may be added, if liked.—<i>Mrs. D., Suffolk.</i></p> <p class="recipe"><span class="smcap">Baked Sturgeon.</span></p> @@ -5501,18 +5463,18 @@ 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.—<i>Mrs. D.</i></p> +the gravy; return to the pan and bake until done.—<i>Mrs. D.</i></p> <p class="recipe"><span class="smcap">To Fry Perch.</span></p> <p>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.—<i>Mrs. W.</i></p> +well and put in the fish. Serve hot.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">To Fry Trout.</span></p> <p>Split the fish down the back, insert a thin slice of fat pork. -Squeeze lemon juice over it and fry brown.—<i>Mrs. J. I., La.</i></p> +Squeeze lemon juice over it and fry brown.—<i>Mrs. J. I., La.</i></p> <p class="recipe"><span class="smcap">Boiled Cod-fish.</span></p> @@ -5560,14 +5522,14 @@ taking out all the bones. Then add:</p> <p>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.—<i>Mrs. A. C.</i></p> +put in until during the cooking.—<i>Mrs. A. C.</i></p> <p class="recipe"><span class="smcap">Boiled Mackerel.</span></p> <p>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.—<i>Mrs. B.</i></p> +few minutes longer. Serve in a hot dish.—<i>Mrs. B.</i></p> <p class="recipe"><span class="smcap">To Broil Mackerel.</span></p> @@ -5576,14 +5538,14 @@ 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.—<i>Mrs. R.</i> +broil; serve in the same way as the fresh.—<i>Mrs. R.</i> <span class="pagenum"><a name="Page_106" id="Page_106">106</a></span></p> <p class="recipe"><span class="smcap">To Cook Salt Mackerel.</span></p> <p>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.—<i>Mrs. T.</i></p> +with hot butter.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Baked Salmon.</span></p> @@ -5596,7 +5558,7 @@ 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.—<i>Mrs. T.</i></p> +with bleached tops of celery and curled parsley alternately.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Boiled Salmon.</span></p> @@ -5610,7 +5572,7 @@ 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.—<i>Mrs. S. T.</i></p> +with curled parsley.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Salmon Steak.</span></p> @@ -5622,13 +5584,13 @@ 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.—<i>Mrs. T.</i></p> +place the cover on, and serve.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Pickled Salmon.</span></p> <p>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.—<i>Mrs. A. P.</i></p> +cold, boil your vinegar with spice and pour on the fish.—<i>Mrs. A. P.</i></p> <p class="recipe"><span class="smcap">German Fish Stew.</span></p> @@ -5640,7 +5602,7 @@ 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.—<i>Mrs. A. D.</i></p> +for the fish.—<i>Mrs. A. D.</i></p> <hr class="l15" /> @@ -5654,7 +5616,7 @@ 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.—<i>Mrs. T.</i> +it stew a little longer.—<i>Mrs. T.</i> <span class="pagenum"><a name="Page_108" id="Page_108">108</a></span></p> <p class="recipe"><span class="smcap">Venison Haunch.</span></p> @@ -5690,7 +5652,7 @@ of butter, pepper, and salt.</p> </div> </div> -<p>The same receipt will answer for cold mutton.—<i>Mrs. R. L. O.</i></p> +<p>The same receipt will answer for cold mutton.—<i>Mrs. R. L. O.</i></p> <p class="recipe"><span class="smcap">To Barbecue Squirrel.</span></p> @@ -5712,7 +5674,7 @@ 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.—<i>Mrs. B.</i></p> +it up, and roast or bake quickly.—<i>Mrs. B.</i></p> <p class="recipe"><span class="smcap">Barbecued Rabbit.</span></p> @@ -5725,7 +5687,7 @@ 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.—<i>Mrs. T.</i></p> +and serve hot.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Stewed Rabbit.</span></p> @@ -5734,7 +5696,7 @@ 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.—<i>Mrs. C. C.</i></p> +till quite tender, and then serve hot.—<i>Mrs. C. C.</i></p> <p class="recipe"><i>Stewed Rabbit.</i></p> @@ -5749,7 +5711,7 @@ 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.—<i>Mrs. T.</i></p> +squirrel.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Wild Turkey.</span></p> @@ -5767,7 +5729,7 @@ 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.—<i>Mrs. T.</i></p> +with celery or oyster sauce.—<i>Mrs. T.</i></p> <p class="recipe"><i>A Simpler Way to Prepare Wild Turkey.</i></p> @@ -5783,7 +5745,7 @@ hot.</p> through. This makes them as delicate as if roasted on a spit. If roasted in a pan, they will be exceedingly greasy and have <span class="pagenum"><a name="Page_111" id="Page_111">111</a></span> -the <i>stovey</i> taste to which so many persons object.—<i>Mrs. J. W. S.</i></p> +the <i>stovey</i> taste to which so many persons object.—<i>Mrs. J. W. S.</i></p> <p class="recipe"><span class="smcap">Wild Goose.</span></p> @@ -5798,7 +5760,7 @@ vinegar; a little chopped onion; pepper and salt to the taste.</p> 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.—<i>Mrs. T.</i></p> +serve merely with its own gravy.—<i>Mrs. T.</i></p> <p class="recipe"><i>Wild Goose.</i></p> @@ -5818,14 +5780,14 @@ minutes, if the fire is brisk. Serve with gravy made as for wild turkey.</p> <p>Canvas-back ducks are cooked in the same way, only you -leave on their heads and do not use onion with them.—<i>Mrs. R. L. O.</i></p> +leave on their heads and do not use onion with them.—<i>Mrs. R. L. O.</i></p> <p class="recipe"><i>To Cook Wild Duck for Breakfast.</i></p> <p>Split open in the back, put in a pan with a little water, butter, <span class="pagenum"><a name="Page_112" id="Page_112">112</a></span> pepper and salt, and cook till tender. Baste with flour. If -for dinner, cook whole.—<i>Mrs. J. L. C.</i></p> +for dinner, cook whole.—<i>Mrs. J. L. C.</i></p> <p class="recipe"><span class="smcap">To Broil Partridges.</span></p> @@ -5840,13 +5802,13 @@ 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.—<i>Mrs. T.</i></p> +sift over them powdered cracker, first browned.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">To Roast Partridges.</span></p> <p>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.—<i>Mrs. W. C.</i></p> +way.—<i>Mrs. W. C.</i></p> <p class="recipe"><span class="smcap">To Cook Partridges and Pheasants.</span></p> @@ -5860,7 +5822,7 @@ 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.—<i>Mrs. T.</i></p> +pour into the dish, but not over the birds.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">To Broil Pigeons.</span></p> @@ -5892,7 +5854,7 @@ 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.—<i>Mrs. C. C.</i></p> +and a half.—<i>Mrs. C. C.</i></p> <p class="recipe"><span class="smcap">To Dress Reed Birds.</span></p> @@ -5902,7 +5864,7 @@ 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.—<i>Mrs. A. M. D.</i></p> +serve hot.—<i>Mrs. A. M. D.</i></p> <p class="recipe"><span class="smcap">To Cook Sora, Ortolans, and Other Small Birds.</span></p> @@ -5917,7 +5879,7 @@ 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.—<i>Mrs. T.</i></p> +cracker over the birds, and pour gravy into the dish.—<i>Mrs. T.</i></p> <p class="recipe"><i>To Cook Sora, Ortolans, and Other Small Birds.</i></p> @@ -5927,7 +5889,7 @@ 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.—<i>Mrs. T.</i></p> +water to keep the birds hot, juicy, and tender till wanted.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Sora, Ortolans, Robins, and Other Small Birds.</span></p> @@ -6131,12 +6093,12 @@ hob dish. Sprinkle over pepper, salt, a little sage, chopped onion, and parsley; then butter profusely.</p> <p>Grate over all hard biscuit or crackers that have been browned -and serve.—<i>Mrs. S. T.</i></p> +and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Spare-ribs.</span></p> <p>Pork chop and pork cutlet may be cooked in the same way, -omitting the onion if not liked.—<i>Mrs. T.</i></p> +omitting the onion if not liked.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Pork Spare-rib.</span></p> @@ -6146,7 +6108,7 @@ over the potatoes, affords a good substitute for goose.</p> <p class="recipe"><span class="smcap">Spare-ribs.</span></p> <p>Always parboil spare-ribs: then broil with pepper and salt; -cut in pieces three or four bones each.—<i>Mrs. W.</i></p> +cut in pieces three or four bones each.—<i>Mrs. W.</i></p> <p class="recipe"><i>Spare-Ribs.</i></p> @@ -6161,7 +6123,7 @@ parsley.</p> <p>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.—<i>Mrs. S. T.</i></p> +browned cracker and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Cook Spare-ribs and Griskin or Short-ribs.</span></p> @@ -6170,7 +6132,7 @@ 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.—<i>Mrs. P. W.</i></p> +These are good for breakfast.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">To Cook Backbone or Chine.</span></p> @@ -6185,7 +6147,7 @@ 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.</p> -<p>The chine and ham of a hog are nice, corned like beef.—<i>Mrs. P. W.</i></p> +<p>The chine and ham of a hog are nice, corned like beef.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Backbone Pie.</span></p> @@ -6198,14 +6160,14 @@ which they were boiled; also salt, butter, and pepper to taste, with bits of pastry.</p> <p>Cover top of baking-dish with pastry; put in stove and -brown nicely.—<i>Mrs. G. B.</i></p> +brown nicely.—<i>Mrs. G. B.</i></p> <p class="recipe"><span class="smcap">To Cook a Ham of Pork.</span></p> <p>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.—<i>Mrs. P. W.</i></p> +nice to slice and broil with pepper and butter over it.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Leg of Pork Stuffed.</span></p> @@ -6223,7 +6185,7 @@ the outside of the meat with salt, cayenne pepper and sage.</p> off the fat and add some browned flour wet in a little cold water, and boil up once.</p> -<p>Serve with apple or cranberry sauce.—<i>Mrs. A. M. D.</i></p> +<p>Serve with apple or cranberry sauce.—<i>Mrs. A. M. D.</i></p> <p class="recipe"><span class="smcap">To Dress Chine.</span></p> @@ -6232,7 +6194,7 @@ 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.</p> -<p>It will make two large dishes.—<i>Mrs. W.</i></p> +<p>It will make two large dishes.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">Roast Chine.</span></p> @@ -6246,7 +6208,7 @@ serving—just to get the flavor; minced onion, and parsley.</p> <p>Baste and brown quickly that it may not dry.</p> -<p>This is only stewed chine browned.—<i>Mrs. S. T.</i></p> +<p>This is only stewed chine browned.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Pork Royal.</span></p> @@ -6267,7 +6229,7 @@ apples.</p> <p>9 pounds back fat.</p> <p>2 ounces sage.</p> <p>4 ounces black pepper.</p> -<p>12 ounces salt.—<i>Mrs. J. P.</i></p> +<p>12 ounces salt.—<i>Mrs. J. P.</i></p> </div> </div> @@ -6285,7 +6247,7 @@ apples.</p> </div> </div> -<p>Mix well together.—<i>Mrs. S. M.</i></p> +<p>Mix well together.—<i>Mrs. S. M.</i></p> <p class="recipe"><span class="smcap">Sausage Meat.</span></p> @@ -6302,7 +6264,7 @@ apples.</p> <p>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.—<i>Mrs. J. D.</i></p> +it down in small pots and pour melted lard over the top.—<i>Mrs. J. D.</i></p> <p class="recipe"><span class="smcap">Sweetbread of Hog.</span></p> @@ -6311,7 +6273,7 @@ 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.</p> -<p>Or they are very nice fried or broiled.—<i>Mrs. P. W.</i></p> +<p>Or they are very nice fried or broiled.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Souse Cheese.</span></p> @@ -6330,7 +6292,7 @@ season with pepper and salt.</p> 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.—<i>Mrs. W.</i></p> +head and one dozen ears will make a good-sized cheese.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">To Make Souse from Hog's Feet.</span></p> @@ -6350,7 +6312,7 @@ 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.—<i>Mrs. P. W.</i></p> +the foot in half and fried in egg batter.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">To Cure Lard.</span></p> @@ -6380,7 +6342,7 @@ Salt <i>not too heavily</i> 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.—<i>Mrs. P. C. M.</i></p> +pack them in hickory ashes in a bulk.—<i>Mrs. P. C. M.</i></p> <p class="recipe"><span class="smcap">To Cure Bacon.</span></p> @@ -6410,7 +6372,7 @@ water:</p> <p>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.—<i>Mrs. Dr. J.</i></p> +to seven weeks.—<i>Mrs. Dr. J.</i></p> <p class="recipe"><span class="smcap">For Curing Hams.</span></p> @@ -6418,8 +6380,8 @@ to seven weeks.—<i>Mrs. Dr. J.</i></p> <div class="block-container"> <div class="ings"> -<p>1 peck and 1½ gallons fine Liverpool salt.</p> -<p>1¾ pounds saltpetre.</p> +<p>1 peck and 1½ gallons fine Liverpool salt.</p> +<p>1¾ pounds saltpetre.</p> <p>1 quart hickory ashes well sifted.</p> <p>1 quart molasses.</p> <p><span class="pagenum"><a name="Page_126" id="Page_126">126</a></span></p> @@ -6437,7 +6399,7 @@ 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.—<i>Mrs. R. M.</i></p> +Strong ashes will rot into the meat.—<i>Mrs. R. M.</i></p> <p class="recipe"><span class="smcap">An Improvement to Hams.</span></p> @@ -6445,7 +6407,7 @@ Strong ashes will rot into the meat.—<i>Mrs. R. M.</i></p> 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.—<i>Mrs. S. T.</i></p> +skippers.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Boil a Ham Weighing Ten Pounds.</span></p> @@ -6454,7 +6416,7 @@ 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.—<i>Mrs. W. C. R.</i></p> +paper. Serve with the rind on. To be eaten cold.—<i>Mrs. W. C. R.</i></p> <p class="recipe"><span class="smcap">To Boil Ham.</span></p> @@ -6462,7 +6424,7 @@ paper. Serve with the rind on. To be eaten cold.—<i>Mrs. W. C. R.</i></p> and parsley.</p> <p>Boil slowly for two hours, if it weighs ten pounds; then -bake. Soak all hams twenty-four hours before cooking.—<i>Mrs. M.</i> +bake. Soak all hams twenty-four hours before cooking.—<i>Mrs. M.</i> <span class="pagenum"><a name="Page_127" id="Page_127">127</a></span></p> <p class="recipe"><i>To Boil Ham.</i></p> @@ -6477,7 +6439,7 @@ 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.—<i>Mrs. S. T.</i></p> +This mode keeps the ham juicy.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Baked Ham.</span></p> @@ -6493,14 +6455,14 @@ 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.—<i>Mrs. S. T.</i></p> +with scraped horseradish and parsley, and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Baked Ham or Tongues.</span></p> <p>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.—<i>Mrs. R.</i> +ham with parsley.—<i>Mrs. R.</i> <span class="pagenum"><a name="Page_128" id="Page_128">128</a></span></p> <p class="recipe"><i>Baked Ham.</i></p> @@ -6510,7 +6472,7 @@ 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.—<i>Mrs. B. J. B.</i></p> +side and set it away to cool.—<i>Mrs. B. J. B.</i></p> <p class="recipe"><span class="smcap">Stuffed and Baked Ham.</span></p> @@ -6523,7 +6485,7 @@ water.</p> Rub the ham with an egg beaten, and grate on bread crumbs and white sugar.</p> -<p>Put in the oven and brown.—<i>Mrs. D. R.</i></p> +<p>Put in the oven and brown.—<i>Mrs. D. R.</i></p> <p class="recipe"><span class="smcap">To Stuff Fresh Cured Ham.</span></p> @@ -6531,7 +6493,7 @@ and white sugar.</p> <div class="ings"> <p>Boil the ham.</p> <p>Take one-half pound grated cracker or bread.</p> -<p>½ pound butter.</p> +<p>½ pound butter.</p> <p>1 teaspoonful spice.</p> <p>1 teaspoonful cloves.</p> <p>1 teaspoonful nutmeg.</p> @@ -6556,7 +6518,7 @@ ham add:</p> <div class="block-container"> <div class="ings"> -<p>½ cup molasses.</p> +<p>½ cup molasses.</p> <p>1 tablespoonful spice.</p> <p>1 tablespoonful black pepper.</p> <p>A pinch of saltpetre.</p> @@ -6564,7 +6526,7 @@ ham add:</p> </div> <p>Let them stand four days, turning each day, then hang them -up.—<i>Mrs. D. R.</i></p> +up.—<i>Mrs. D. R.</i></p> <p class="recipe"><span class="smcap">Broiled Ham.</span></p> @@ -6574,7 +6536,7 @@ 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.—<i>Mrs. S. T.</i></p> +a few minutes, then broiled as above.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Fried Ham.</span></p> @@ -6584,13 +6546,13 @@ 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.—<i>Mrs. S. T.</i></p> +milk, pepper, and minced parsley; boil up and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Shoulder of Bacon.</span></p> <p>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.—<i>Mrs. P. W.</i></p> +inferior to the ham or middling.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Bacon and Greens.</span></p> @@ -6604,13 +6566,13 @@ 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."—<i>Mrs. P. W.</i></p> +bacon."—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Fried Bacon.</span></p> <p>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.—<i>Mrs. W.</i></p> +taking off the fire, pour to the gravy a cup of cream.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">Jowl and Turnip Salad.</span></p> @@ -6624,7 +6586,7 @@ also good broiled for breakfast with pepper and butter over it.</p> <p>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.—<i>Mrs. P. W.</i></p> +fresh poached eggs.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Pickled Pork Equal to Fresh.</span></p> @@ -6659,7 +6621,7 @@ pork; it is almost as good as fresh roast pork.</p> cream, and a little cayenne pepper.</p> <p>Stir all on the fire until it thickens, and spread on hot toast -with the crust cut off.—<i>Mrs. J. T. B.</i></p> +with the crust cut off.—<i>Mrs. J. T. B.</i></p> <p class="recipe"><span class="smcap">Ham Toast.</span></p> @@ -6668,7 +6630,7 @@ cooked; take two spoonfuls veal gravy; a few bread crumbs.</p> <p>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.—<i>Mrs. S.</i></p> +crumbs over it and brown it before the fire.—<i>Mrs. S.</i></p> <p class="recipe"><span class="smcap">Ham Relish.</span></p> @@ -6701,7 +6663,7 @@ 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.—<i>Mrs. S. T.</i></p> +gravy.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Roast a Fore Quarter of Shoat.</span></p> @@ -6711,7 +6673,7 @@ 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.—<i>Mrs. P. W.</i></p> +rare. Grate some bread crumbs over it and serve.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">To Barbecue Shoat.</span></p> @@ -6731,7 +6693,7 @@ 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.—<i>Mrs. S. T.</i></p> +in a hot oven and brown.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Roast Pig.</span></p> @@ -6777,7 +6739,7 @@ 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.—<i>Mrs. S. T.</i></p> +the parsley.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Stew Pig's Head and Jowl.</span></p> @@ -6795,7 +6757,7 @@ fine, a stalk of celery.</p> <p>A teaspoonful mustard improves it.</p> -<p>Stew half an hour; thicken the gravy with grated bread.—<i>Mrs. P. W.</i></p> +<p>Stew half an hour; thicken the gravy with grated bread.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Shoat's Head.</span></p> @@ -6818,7 +6780,7 @@ pieces. Season with: on the top of the head; set it in the oven to bake.</p> <p>Veal or mutton head, can be cooked in the same way, but -are not so nice.—<i>Mrs. R.</i></p> +are not so nice.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Shoat's Head, to Stew.</span></p> @@ -6836,7 +6798,7 @@ 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.—<i>Mrs. R.</i></p> +very small, use bread and butter instead of the liver.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">To Hash Pig's Head.</span></p> @@ -6856,7 +6818,7 @@ cut them up fine, taking out the bones.</p> <p>Put it back in the same vessel with liquor and cook till <span class="pagenum"><a name="Page_136" id="Page_136">136</a></span> done, then thicken with a little flour. Add two hard-boiled -eggs and one cup walnut catsup.—<i>Mrs. Dr. J.</i></p> +eggs and one cup walnut catsup.—<i>Mrs. Dr. J.</i></p> <hr class="l15" /> @@ -6895,7 +6857,7 @@ to gravy by some persons. <p>Every portion of the beef, from head to feet, is useful and delicious when properly prepared.</p> -<p>The rounds and rump pieces are generally used for beef <i>à la mode</i>.</p> +<p>The rounds and rump pieces are generally used for beef <i>à la mode</i>.</p> <p>Fresh beef from the ribs, boiled with turnips, is considered a nice dish by some persons.</p> @@ -6974,7 +6936,7 @@ four to six weeks old.</p> <p>The sirloin, or fore and middle ribs, are best for roasting.</p> <p>The steaks are best cut from the ribs, or the inner part of -the sirloin; shank, tail and head make nice soup.—<i>Mrs. W.</i></p> +the sirloin; shank, tail and head make nice soup.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">To Roast Beef.</span></p> @@ -6993,7 +6955,7 @@ and roasting as much longer.</p> <p>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.—<i>Mrs. S. T.</i></p> +with. Grated horseradish is also excellent with the roast.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Rib Roast of Beef.</span></p> @@ -7008,7 +6970,7 @@ 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.—<i>Mrs. B.</i></p> +and parsley added to the gravy, which should be brown.—<i>Mrs. B.</i></p> <p class="recipe"><span class="smcap">To Roast Beef.</span></p> @@ -7018,10 +6980,10 @@ and parsley added to the gravy, which should be brown.—<i>Mrs. B.</i></p> 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.—<i>Mrs. P. W.</i> +roast till done.—<i>Mrs. P. W.</i> <span class="pagenum"><a name="Page_140" id="Page_140">140</a></span></p> -<p class="recipe"><span class="smcap">Beef à la Mode.</span></p> +<p class="recipe"><span class="smcap">Beef à la Mode.</span></p> <p>Take, from a round of fresh beef, the bone; beat the meat all over slightly to make tender. Grate a loaf of bread, mix @@ -7032,7 +6994,7 @@ with it equal quantities of—</p> <p>Thyme and parsley, rubbed fine.</p> <p>1 onion.</p> <p>The marrow from the bone.</p> -<p>¼ pound suet.</p> +<p>¼ pound suet.</p> <p>Pepper and salt, cloves and nutmeg to the taste.</p> </div> </div> @@ -7047,9 +7009,9 @@ 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.—<i>Mrs. J. W. S.</i></p> +flowers, whites of eggs boiled hard and chopped fine.—<i>Mrs. J. W. S.</i></p> -<p class="recipe"><i>Beef à la Mode.</i></p> +<p class="recipe"><i>Beef à la Mode.</i></p> <p>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 @@ -7098,9 +7060,9 @@ 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.—<i>Mrs. S. T.</i></p> +grated or scraped horseradish and parsley.—<i>Mrs. S. T.</i></p> -<p class="recipe"><i>Beef à la Mode.</i></p> +<p class="recipe"><i>Beef à la Mode.</i></p> <div class="block-container"> <div class="ings"> @@ -7113,7 +7075,7 @@ grated or scraped horseradish and parsley.—<i>Mrs. S. T.</i></p> <p>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.—<i>Mrs. M. B.</i></p> +taken for this purpose.—<i>Mrs. M. B.</i></p> <p class="recipe"><span class="smcap">Boiled Beef and Turnips.</span></p> @@ -7128,7 +7090,7 @@ about thirty minutes. Dress with one teacup of milk, pepper and salt to the taste.</p> <p>Stew together a short time and put in bottom of dish with -beef on the top.—<i>Mrs. P. W.</i></p> +beef on the top.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">To Collar Beef.</span></p> @@ -7136,7 +7098,7 @@ beef on the top.—<i>Mrs. P. W.</i></p> saltpetre, thyme, and sage.</p> <p>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.—<i>Mrs. M. P.</i></p> +then boil till done. It must be served up cold, cut in slices.—<i>Mrs. M. P.</i></p> <p class="recipe"><span class="smcap">Rolled Beefsteak.</span></p> @@ -7153,7 +7115,7 @@ hand; if none, two teacups of boiling water, and one small minced onion, pepper, salt, and one slice of pork.</p> <p>Simmer and baste as you would a roast duck. Sift over it -browned cracker, pounded fine. Very nice.—<i>Mrs. S. T.</i></p> +browned cracker, pounded fine. Very nice.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Beefsteak Broiled.</span></p> @@ -7164,7 +7126,7 @@ 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.—<i>Mrs. P. W.</i> +three to five minutes is sufficient to cook.—<i>Mrs. P. W.</i> <span class="pagenum"><a name="Page_143" id="Page_143">143</a></span></p> <p class="recipe"><span class="smcap">Broiled Steak.</span></p> @@ -7179,7 +7141,7 @@ 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.—<i>Mrs. S. T.</i></p> +made mustard, for those who like highly seasoned food.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">How to Cook Beefsteak.</span></p> @@ -7193,7 +7155,7 @@ 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.—<i>Mrs. S. T.</i></p> +last moment, after it is on the platter, draws out its juices.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Beefsteak Fried with Onions.</span></p> @@ -7203,7 +7165,7 @@ the gravy one chopped onion, pepper, salt, one-half teacup water, and a little mustard.</p> <p>Cook a few minutes, put the steak in the gravy—let it remain -a short time; send to the table hot.—<i>Mrs. P. W.</i> +a short time; send to the table hot.—<i>Mrs. P. W.</i> <span class="pagenum"><a name="Page_144" id="Page_144">144</a></span></p> <p class="recipe"><span class="smcap">To Fry Steak.</span></p> @@ -7215,7 +7177,7 @@ 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.—<i>Mrs. S.</i></p> +and one of raw mustard.—<i>Mrs. S.</i></p> <p class="recipe"><i>Fried Steak.</i></p> @@ -7233,7 +7195,7 @@ the steak and gravy brown.</p> 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.—<i>Mrs. S. T.</i></p> +over and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Frizzled Beef.</span></p> @@ -7243,10 +7205,10 @@ 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.—<i>Mrs. F.</i> +toast.—<i>Mrs. F.</i> <span class="pagenum"><a name="Page_145" id="Page_145">145</a></span></p> -<p class="recipe"><span class="smcap">Fricasséed Beef.</span></p> +<p class="recipe"><span class="smcap">Fricasséed Beef.</span></p> <p>Take any piece of beef from the fore quarter, such as is generally used for corning, and cook it tender in just water enough @@ -7256,7 +7218,7 @@ 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.—<i>Mrs. D.</i></p> +sauce.—<i>Mrs. D.</i></p> <p class="recipe"><span class="smcap">Beef Stew.</span></p> @@ -7284,7 +7246,7 @@ if none is at hand, use water instead—just covering the beef.</p> <p>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.—<i>Mrs. S. T.</i></p> +small pieces and mixed or stewed separately in this way.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Stew a Rump of Beef.</span></p> @@ -7293,7 +7255,7 @@ 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. <span class="pagenum"><a name="Page_146" id="Page_146">146</a></span> 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.—<i>Mrs. M. P.</i></p> +served up, pour a little wine over it and strew the top with allspice.—<i>Mrs. M. P.</i></p> <p class="recipe"><span class="smcap">Lebanon Stew.</span></p> @@ -7302,13 +7264,13 @@ 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.—<i>Mrs. S. T.</i></p> +as you would hash.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Beef Collaps.</span></p> <div class="block-container"> <div class="ings"> -<p>1 ½ pounds lean beef, chopped fine.</p> +<p>1 ½ pounds lean beef, chopped fine.</p> <p>1 tablespoonful lard.</p> <p>1 tablespoonful of butter.</p> <p>With enough water to cook it.</p> @@ -7316,7 +7278,7 @@ as you would hash.—<i>Mrs. S. T.</i></p> </div> <p>After being well cooked, thicken gravy, and season with vinegar -and pepper.—<i>Mrs. H. D.</i></p> +and pepper.—<i>Mrs. H. D.</i></p> <p class="recipe"><span class="smcap">To Stew Beef Tongue.</span></p> @@ -7324,9 +7286,9 @@ and pepper.—<i>Mrs. H. D.</i></p> 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.—<i>Mrs. S. T.</i></p> +the gravy, and stew awhile together.—<i>Mrs. S. T.</i></p> -<p class="recipe"><span class="smcap">Tongue à la Terrapin.</span></p> +<p class="recipe"><span class="smcap">Tongue à la Terrapin.</span></p> <p>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 @@ -7337,7 +7299,7 @@ in the ingredients, before putting in the tongue. Three hard-boiled eggs chopped up fine and put in the stew. Add a glass <span class="pagenum"><a name="Page_147" id="Page_147">147</a></span> of wine just before taking up. Send to the table hot, garnished -with hard boiled eggs cut in rings.—<i>Mrs. L. C.</i></p> +with hard boiled eggs cut in rings.—<i>Mrs. L. C.</i></p> <p class="recipe"><span class="smcap">Tongue Toast.</span></p> @@ -7346,7 +7308,7 @@ 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.—<i>Mrs. S.</i></p> +toast with the tongue and serve up directly.—<i>Mrs. S.</i></p> <p class="recipe"><span class="smcap">To Roast an Ox Heart.</span></p> @@ -7357,14 +7319,14 @@ suet or butter, thyme or parsley, salt, pepper, and nutmeg.</p> <p>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.—<i>Mrs. A. M. D.</i></p> +gravy. To roast, allow twenty minutes to every pound.—<i>Mrs. A. M. D.</i></p> <p class="recipe"><span class="smcap">Beef Heart.</span></p> <p>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.—<i>Mrs. J. H.</i></p> +several times. Baste with gravy whilst baking.—<i>Mrs. J. H.</i></p> <p class="recipe"><span class="smcap">Stewed Kidneys.</span></p> @@ -7372,20 +7334,20 @@ several times. Baste with gravy whilst baking.—<i>Mrs. J. H.</i></p> 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.—<i>Mrs. P. W.</i></p> +seasoned.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">To Stew Beef Kidneys.</span></p> <p>Cut into pieces and stew in water, with a nice addition of <span class="pagenum"><a name="Page_148" id="Page_148">148</a></span> savory herbs, pepper and salt, and a handful flour to thicken -the gravy; flavor and color the latter with burnt sugar.—<i>Mrs. H.</i></p> +the gravy; flavor and color the latter with burnt sugar.—<i>Mrs. H.</i></p> <p class="recipe"><span class="smcap">Kidneys Fried.</span></p> <p>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.—<i>Mrs. M.</i></p> +minutes in rich brown gravy.—<i>Mrs. M.</i></p> <p class="recipe"><span class="smcap">Beef Kidney, to Fry.</span></p> @@ -7398,7 +7360,7 @@ 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.—<i>Mrs. A. M. D.</i></p> +may be added when it is liked.—<i>Mrs. A. M. D.</i></p> <p class="recipe"><span class="smcap">Kidneys Grilled.</span></p> @@ -7406,7 +7368,7 @@ may be added when it is liked.—<i>Mrs. A. M. D.</i></p> 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.—<i>Mrs. K.</i></p> +other sauce.—<i>Mrs. K.</i></p> <p class="recipe"><span class="smcap">Broiled Kidneys.</span></p> @@ -7416,23 +7378,23 @@ across them to keep them open; pepper, salt, and dip them in melted butter.</p> <p>Broil them over a clear fire on both sides, doing the cut side -first; remove the skewer, have ready some maître d'hote sauce, +first; remove the skewer, have ready some maître d'hote sauce, viz.: butter beaten up with chopped parsley, salt and pepper, <span class="pagenum"><a name="Page_149" id="Page_149">149</a></span> and a little lemon juice. Put a small piece in the hollow of -each kidney and serve hot.—<i>Mrs. P.</i></p> +each kidney and serve hot.—<i>Mrs. P.</i></p> <p class="recipe"><span class="smcap">Beef's Liver.</span></p> <p>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.—<i>Mrs. C.</i></p> +Season to taste.—<i>Mrs. C.</i></p> <p class="recipe"><span class="smcap">To Fry Liver.</span></p> <p>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.—<i>Mrs. P. W.</i></p> +Fry in hot lard.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Beef Liver with Onions.</span></p> @@ -7446,12 +7408,12 @@ 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.—<i>Mrs. S. T.</i></p> +grate pounded cracker on the top, and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Dried Liver for Relish.</span></p> <p>Salt the liver well for four days; hang to smoke and dry. -Cut in very thin slices, and broil in pepper and butter.—<i>Mrs. W.</i></p> +Cut in very thin slices, and broil in pepper and butter.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">Fried Liver.</span></p> @@ -7464,7 +7426,7 @@ the liver back, stir it up, and cover it up for a short time to keep it from being hard.</p> <p>Kidneys can be cooked the same way, excepting you must -add some butter, as they are very dry.—<i>Mrs. P. W.</i></p> +add some butter, as they are very dry.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">To Stew Brains.</span></p> @@ -7473,13 +7435,13 @@ 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.—<i>Mrs. P. W.</i></p> +Add one tablespoonful vinegar.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">To Dress Brains.</span></p> <p>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.—<i>Mrs. W.</i></p> +them.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">To Fry Beef Brains.</span></p> @@ -7487,7 +7449,7 @@ them.—<i>Mrs. W.</i></p> 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.—<i>Mrs. P. W.</i></p> +Season with pepper and salt. Fry in hot lard.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">To Fry Brains.</span></p> @@ -7499,7 +7461,7 @@ 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.—<i>Mrs. S. T.</i> +Keep closely covered while frying.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_151" id="Page_151">151</a></span></p> <p class="recipe"><span class="smcap">Brain Croquettes.</span></p> @@ -7508,7 +7470,7 @@ Keep closely covered while frying.—<i>Mrs. S. T.</i> 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.—<i>Mrs. R. L.</i></p> +stale bread crumbs, and fry in lard.—<i>Mrs. R. L.</i></p> <p class="recipe"><span class="smcap">To Prepare Tripe.</span></p> @@ -7519,7 +7481,7 @@ 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.—<i>Mrs. J. H.</i></p> +square, and fry in egg batter.—<i>Mrs. J. H.</i></p> <p class="recipe"><span class="smcap">Tripe.</span></p> @@ -7533,7 +7495,7 @@ 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.—<i>Mrs. R.</i></p> +it may be put with the feet.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Beef Tripe.</span></p> @@ -7550,7 +7512,7 @@ and salt.</p> 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.—<i>Mrs. P. W.</i></p> +is done, turn it over on the other side.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Gravy for Roast Beef.</span></p> @@ -7561,13 +7523,13 @@ 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.—<i>Mrs. P.</i></p> +superfluous.—<i>Mrs. P.</i></p> <p class="recipe"><span class="smcap">Brown Gravy.</span></p> <p>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.—<i>Miss E. P.</i></p> +salt. Stew all together.—<i>Miss E. P.</i></p> <p class="recipe"><span class="smcap">Bologna Sausage.</span></p> @@ -7575,13 +7537,13 @@ salt. Stew all together.—<i>Miss E. P.</i></p> 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.—<i>Mrs. -Dr. S.</i></p> +Dr. S.</i></p> <p class="recipe"><span class="smcap">Beef Sausage.</span></p> <p>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.—<i>Mrs. C.</i> +beefsteak. Season to the taste.—<i>Mrs. C.</i> <span class="pagenum"><a name="Page_153" id="Page_153">153</a></span></p> <p class="recipe"><span class="smcap">Cow Heel.</span></p> @@ -7595,7 +7557,7 @@ 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.—<i>Mrs. R.</i></p> +of vinegar. In a day or two, they are fit for use.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Cow Heel Fried.</span></p> @@ -7603,13 +7565,13 @@ of vinegar. In a day or two, they are fit for use.—<i>Mrs. R.</i></p> with salt and pepper.</p> <p>Have ready an egg batter; fry brown, and serve hot. A nice -breakfast dish.—<i>Mrs. R. L. O.</i></p> +breakfast dish.—<i>Mrs. R. L. O.</i></p> <p class="recipe"><span class="smcap">To Fry Beef Heel.</span></p> <p>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.—<i>Mrs. P. W.</i></p> +vinegar over them while frying.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Daube Froide.</span></p> @@ -7623,7 +7585,7 @@ black pepper, salt and celery seed.</p> <p>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.—<i>Mrs. C. M. A.</i></p> +as souse.—<i>Mrs. C. M. A.</i></p> <p class="recipe"><span class="smcap">A French Dish.</span></p> @@ -7637,7 +7599,7 @@ sprig parsley, all chopped fine.</p> 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.—<i>Mrs. T.</i></p> +Press as souse cheese.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Brine for Beef.</span></p> @@ -7646,7 +7608,7 @@ Press as souse cheese.—<i>Mrs. T.</i></p> <p>9 quarts salt.</p> <p>18 gallons water.</p> <p>2 pounds brown sugar.</p> -<p>½ pound saltpetre.</p> +<p>½ pound saltpetre.</p> </div> </div> @@ -7657,7 +7619,7 @@ of a few months, that the brine be boiled and skimmed a second time.</p> <p>This quantity will suffice for about half of an ordinary sized -beef.—<i>Mrs. A. C.</i></p> +beef.—<i>Mrs. A. C.</i></p> <p class="recipe"><span class="smcap">To Corn Beef.</span></p> @@ -7678,7 +7640,7 @@ 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.—<i>Mrs. Dr. S.</i> +to keep.—<i>Mrs. Dr. S.</i> <span class="pagenum"><a name="Page_155" id="Page_155">155</a></span></p> <p class="recipe"><span class="smcap">To Corn Beef Tongues and Beef.</span></p> @@ -7690,16 +7652,16 @@ 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.—<i>Mrs. S. T.</i></p> +indefinite length of time. Fit for use in two weeks.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Corn Beef or Pork.</span></p> <div class="block-container"> <div class="ings"> <p>50 pounds meat.</p> -<p>4½ pounds salt.</p> -<p>1½ pounds brown sugar.</p> -<p>½ pound saltpetre.</p> +<p>4½ pounds salt.</p> +<p>1½ pounds brown sugar.</p> +<p>½ pound saltpetre.</p> <p>1 quart molasses.</p> </div> </div> @@ -7708,7 +7670,7 @@ indefinite length of time. Fit for use in two weeks.—<i>Mrs. S. T.</i></p> 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.—<i>Mrs. P. W.</i></p> +Keep the meat under the brine.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">To Pickle Tongue.</span></p> @@ -7724,14 +7686,14 @@ 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 <span class="pagenum"><a name="Page_156" id="Page_156">156</a></span> -out of the pickle, or hang it in wood smoke to dry.—<i>Mrs. A. M. D.</i></p> +out of the pickle, or hang it in wood smoke to dry.—<i>Mrs. A. M. D.</i></p> <p class="recipe"><span class="smcap">To Corn Beef.</span></p> <p>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.—<i>Mrs. Col. A. F.</i></p> +for use in a week.—<i>Mrs. Col. A. F.</i></p> <p class="recipe"><span class="smcap">Corned Beef.</span></p> @@ -7742,7 +7704,7 @@ to which add:</p> <div class="block-container"> <div class="ings"> -<p>½ pound saltpetre.</p> +<p>½ pound saltpetre.</p> <p>3 pounds brown sugar.</p> </div> </div> @@ -7752,7 +7714,7 @@ 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.—<i>Mrs. Wm. A. S.</i></p> +housekeepers.—<i>Mrs. Wm. A. S.</i></p> <p class="recipe"><span class="smcap">Hunter's Beef, or Spiced Round.</span></p> @@ -7764,7 +7726,7 @@ housekeepers.—<i>Mrs. Wm. A. S.</i></p> <p>3 ounces coarsest sugar.</p> <p>1 ounce cloves.</p> <p>1 nutmeg.</p> -<p>½ ounce allspice.</p> +<p>½ ounce allspice.</p> <p>3 handfuls salt.</p> </div> </div> @@ -7779,7 +7741,7 @@ weeks.</p> 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.—<i>Mrs. T. C.</i></p> +Bake five hours.—<i>Mrs. T. C.</i></p> <p class="recipe"><span class="smcap">Hunter's Round, or Spiced Beef.</span></p> @@ -7804,7 +7766,7 @@ small quantity of salt on it. Let it remain three weeks. Then make a stiff paste of flour and water, cover the <i>round</i> 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.—<i>Mrs. W. A. S.</i></p> +horizontally. Served only when cold.—<i>Mrs. W. A. S.</i></p> <p class="recipe"><span class="smcap">To Spice a Round of Beef.</span></p> @@ -7816,7 +7778,7 @@ 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.—<i>Mrs. R. L. P.</i></p> +its burning.—<i>Mrs. R. L. P.</i></p> <p class="recipe"><span class="smcap">Spiced Beef.</span></p> @@ -7830,8 +7792,8 @@ the following proportions being used:</p> <div class="ings"> <p>1 ounce black pepper.</p> <p>1 ounce allspice.</p> -<p>½ ounce ground ginger.</p> -<p>¼ ounce cloves.</p> +<p>½ ounce ground ginger.</p> +<p>¼ ounce cloves.</p> <p>⅛ ounce mace.</p> </div> </div> @@ -7853,7 +7815,7 @@ heavy weight upon it, and when cold take off the tape.</p> <p>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.—<i>Mrs. P. W.</i></p> +When perfectly cold, trim nicely and cut it across the grain.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">To Cook Corned Beef-Tongue, etc.</span></p> @@ -7868,7 +7830,7 @@ 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 <span class="pagenum"><a name="Page_159" id="Page_159">159</a></span> tender. With a sharp knife carefully trim, and garnish with -scraped horseradish and curled parsley.—<i>Mrs. S. T.</i></p> +scraped horseradish and curled parsley.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">How to Cook Corned Beef.</span></p> @@ -7879,7 +7841,7 @@ 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.—<i>Mrs. P. W.</i></p> +the cloth and strings; trim it, and you have a nice dish.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Smoked Beef.</span></p> @@ -7891,13 +7853,13 @@ you rub in the following:</p> <p>1 pint salt.</p> <p>1 cup brown sugar.</p> <p>1 cup molasses.</p> -<p>½ teaspoonful pounded saltpetre.</p> +<p>½ teaspoonful pounded saltpetre.</p> </div> </div> <p>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.—<i>Mrs. H. T.</i></p> +for several days.—<i>Mrs. H. T.</i></p> <p class="recipe"><span class="smcap">To Cure Beef for Drying.</span></p> @@ -7912,7 +7874,7 @@ 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 <span class="pagenum"><a name="Page_160" id="Page_160">160</a></span> place for drying. Allow all the mixture to adhere to the meat -that will.—<i>Mrs. A. M. D.</i></p> +that will.—<i>Mrs. A. M. D.</i></p> <p class="recipe"><span class="smcap">To Cure Beef Ham.</span></p> @@ -7923,7 +7885,7 @@ 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.—<i>Miss K. W.</i></p> +from insects, and keep hanging till used.—<i>Miss K. W.</i></p> <p class="recipe"><span class="smcap">To Dry Beef and Tongue.</span></p> @@ -7933,7 +7895,7 @@ 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.—<i>Mrs. R.</i></p> +there come a wet season, put them in the sun to dry a little.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Stewed Loin of Veal.</span></p> @@ -7953,7 +7915,7 @@ 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.—<i>Mrs. J.</i></p> +to a richer consistency.—<i>Mrs. J.</i></p> <p class="recipe"><span class="smcap">Veal Chops.</span></p> @@ -7963,7 +7925,7 @@ 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.—<i>Mrs. S. T.</i></p> +stove to brown. Garnish and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Roast Veal.</span></p> @@ -7975,7 +7937,7 @@ 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.—<i>Mrs. S. T.</i></p> +Irish potato if white gravy is desired.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Veal Steak.</span></p> @@ -7990,7 +7952,7 @@ and salt it plentifully, and pour over the melted butter. butter to fry, which is ruinous to the flavor of steaks, game, <span class="pagenum"><a name="Page_162" id="Page_162">162</a></span> etc.) When done, sift over grated cracker. Garnish with parsley -and serve hot.—<i>Mrs. S. T.</i></p> +and serve hot.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Veal Cutlet.</span></p> @@ -7999,7 +7961,7 @@ 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.—<i>Mrs. D.</i></p> +This way is superior to batter.—<i>Mrs. D.</i></p> <p class="recipe"><i>Veal Cutlet.</i></p> @@ -8009,7 +7971,7 @@ 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.—<i>Mrs. W.</i></p> +frequently.—<i>Mrs. W.</i></p> <p class="recipe"><i>Veal Cutlets.</i></p> @@ -8025,7 +7987,7 @@ 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.—<i>Mrs. S. T.</i> +browned cracker over such dishes.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_163" id="Page_163">163</a></span></p> <p class="recipe"><span class="smcap">Cold Veal Dressed with White Sauce.</span></p> @@ -8039,7 +8001,7 @@ also a piece of butter.</p> <p>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.—<i>Mrs. G. P.</i></p> +fried to a crisp, make a good relish with this dish.—<i>Mrs. G. P.</i></p> <p class="recipe"><span class="smcap">Minced Veal.</span></p> @@ -8053,14 +8015,14 @@ 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.—<i>Mrs. P.</i></p> +with sippets of fried bread.—<i>Mrs. P.</i></p> <p class="recipe"><span class="smcap">Veal Loaf.</span></p> <div class="block-container"> <div class="ings"> <p>2 pounds chopped veal.</p> -<p>½ pound chopped pork.</p> +<p>½ pound chopped pork.</p> <p>3 tablespoonfuls powdered cracker.</p> <p>1 tablespoonful sage.</p> <p>2 tablespoonfuls butter.</p> @@ -8075,7 +8037,7 @@ with sippets of fried bread.—<i>Mrs. P.</i></p> half hours. This is an excellent dish to use with lettuce, etc., <span class="pagenum"><a name="Page_164" id="Page_164">164</a></span> in the spring or early autumn, when game is out of season. -It is best to be made the day before using.—<i>Mrs. R. R.</i></p> +It is best to be made the day before using.—<i>Mrs. R. R.</i></p> <p class="recipe"><span class="smcap">Veal Loaf.</span></p> @@ -8091,7 +8053,7 @@ 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.—<i>Mrs. G. P.</i></p> +inside of the loaf.—<i>Mrs. G. P.</i></p> <p class="recipe"><span class="smcap">Veal Cake.</span></p> @@ -8113,7 +8075,7 @@ 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.—<i>Mrs. R. P.</i> +day beforehand, which it is best to do if the weather permits.—<i>Mrs. R. P.</i> <span class="pagenum"><a name="Page_165" id="Page_165">165</a></span></p> <p class="recipe"><span class="smcap">Sweetbreads.</span></p> @@ -8123,7 +8085,7 @@ them well and lay in cold water, then take out and dry well. Add egg, bread crumbs, and herbs.</p> <p>Put on a dish and brown in an oven. Eat with mushroom -or tomato sauce.—<i>Mrs. R.</i></p> +or tomato sauce.—<i>Mrs. R.</i></p> <p class="recipe"><i>Sweetbreads.</i></p> @@ -8132,7 +8094,7 @@ or tomato sauce.—<i>Mrs. R.</i></p> <p>Stew in cold water to blanch them.</p> <p>They may be cut in slices or in dice and put in fricassee or -meats, or ragoûts, or used as a separate dish.—<i>Mrs. W.</i></p> +meats, or ragoûts, or used as a separate dish.—<i>Mrs. W.</i></p> <p class="recipe"><i>Sweetbreads.</i></p> @@ -8142,7 +8104,7 @@ and salt. Dip in one egg beaten stiff. Sift over pounded cracker.</p> <p>Butter a baking-dish, lay them in, and set in a hot oven to -brown, or fry until a light brown.—<i>Mrs. S. T.</i></p> +brown, or fry until a light brown.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Calves' Feet dressed as Terrapins.</span></p> @@ -8156,7 +8118,7 @@ mustard, a very little cayenne, and salt to the taste.</p> <p>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.—<i>Mrs. M. E. L. W.</i></p> +before serving.—<i>Mrs. M. E. L. W.</i></p> <p class="recipe"><span class="smcap">Calf's Liver Broiled.</span></p> @@ -8164,7 +8126,7 @@ before serving.—<i>Mrs. M. E. L. W.</i></p> and water half an hour to draw out the blood. Parboil in <span class="pagenum"><a name="Page_166" id="Page_166">166</a></span> fresh salt and water, and broil, basting frequently in butter. -Lay on a hot dish with a lump of butter.—<i>Mrs. A. M. D.</i></p> +Lay on a hot dish with a lump of butter.—<i>Mrs. A. M. D.</i></p> <p class="recipe"><span class="smcap">To Fry Calf's Liver.</span></p> @@ -8173,7 +8135,7 @@ and parsley.</p> <p>Dredge with flour and fry brown with lard. Have it thoroughly done, but it must not be hard; keep covered while -frying.—<i>Mrs. R.</i></p> +frying.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Calf's Liver Fried.</span></p> @@ -8186,26 +8148,26 @@ 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.—<i>Mrs. A. M. D.</i></p> +gently until the herbs are done, and pour over the liver.—<i>Mrs. A. M. D.</i></p> <p class="recipe"><span class="smcap">Bewitched Liver.</span></p> <div class="block-container"> <div class="ings"> <p>3 pounds calf's liver, chopped fine.</p> -<p>¼ pound salt pork.</p> +<p>¼ pound salt pork.</p> <p>1 cup grated bread crumbs.</p> <p>2 eggs well beaten.</p> <p>2 teaspoonfuls salt.</p> <p>2 teaspoonfuls black pepper.</p> -<p>½ teaspoonful red pepper.</p> +<p>½ teaspoonful red pepper.</p> </div> </div> <p>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.—<i>Mrs. J. H.</i></p> +out.—<i>Mrs. J. H.</i></p> <p class="recipe"><span class="smcap">Simple Way of Cooking Liver.</span></p> @@ -8213,7 +8175,7 @@ out.—<i>Mrs. J. H.</i></p> <span class="pagenum"><a name="Page_167" id="Page_167">167</a></span> 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.—<i>Mrs. J. P. H.</i></p> +little of the water.—<i>Mrs. J. P. H.</i></p> <p class="recipe"><span class="smcap">Calf's Brains.</span></p> @@ -8225,7 +8187,7 @@ in little flat cakes and lay on top of the baked head.</p> <p>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.—<i>Mrs. R.</i></p> +with forcemeat balls in the soup.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Calf's Head.</span></p> @@ -8233,7 +8195,7 @@ with forcemeat balls in the soup.—<i>Mrs. R.</i></p> 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.—<i>Mrs. J. D.</i></p> +head. Put in a dish and bake with or without paste.—<i>Mrs. J. D.</i></p> <p class="recipe"><span class="smcap">Baked Calf's Head.</span></p> @@ -8267,7 +8229,7 @@ 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.—<i>Mrs. S. T.</i></p> +frying.—<i>Mrs. S. T.</i></p> <hr class="l15" /> @@ -8316,7 +8278,7 @@ 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.—<i>Mrs. P. W.</i></p> +garnished with horseradish and eaten with currant jelly.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Roast Leg of Mutton.</span></p> @@ -8333,7 +8295,7 @@ should be brown. Cover the roast with grated brown cracker <span class="pagenum"><a name="Page_170" id="Page_170">170</a></span> and garnish at intervals with chopped parsley; pour the gravy in the dish, not over it. Mutton should always be perfectly -done.—<i>Mrs. S. T.</i></p> +done.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Roast Saddle of Mutton.</span></p> @@ -8356,7 +8318,7 @@ and one cut across. Strain the gravy and serve as usual.</p> <p>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.—<i>Mrs. R.</i></p> +constantly boiling.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Broiled Mutton.</span></p> @@ -8372,7 +8334,7 @@ from the fire, unwrap and drain. Serve with drawn butter, adding capers or nasturtium seed, or if you have neither, use <span class="pagenum"><a name="Page_171" id="Page_171">171</a></span> chopped sour pickle instead. Mutton should always be served -with caper sauce, if possible.—<i>Mrs. S. T.</i></p> +with caper sauce, if possible.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Cook a Saddle of Mutton.</span></p> @@ -8385,7 +8347,7 @@ 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.—<i>Mrs. P. W.</i></p> +before a fire than in a stove.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Saddle of Mutton.</span></p> @@ -8408,7 +8370,7 @@ the parsley to ornament the saddle also.—<i>Mrs. Judge S.</i></p> <p>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.—<i>Miss R. S.</i> +corn beef.—<i>Miss R. S.</i> <span class="pagenum"><a name="Page_172" id="Page_172">172</a></span></p> <p class="recipe"><span class="smcap">Shoulder of Mutton Corned.</span></p> @@ -8419,7 +8381,7 @@ corn beef.—<i>Miss R. S.</i> <div class="ings"> <p>2 ounces salt.</p> <p>2 ounces sugar.</p> -<p>½ ounce saltpetre.</p> +<p>½ ounce saltpetre.</p> </div> </div> @@ -8436,7 +8398,7 @@ enough water to cover them.</p> <p>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.—<i>Mrs. S. T.</i></p> +oven to brown.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Mutton Chops dressed with Tomatoes.</span></p> @@ -8449,7 +8411,7 @@ Lay the chops on a hot dish, put on a little butter, pepper and salt.</p> <p>With a spoon, cover each chop with tomatoes. Sift over -pounded cracker and serve.—<i>Mrs. S. T.</i></p> +pounded cracker and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Mutton Chop.</span></p> @@ -8458,7 +8420,7 @@ 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.—<i>Mrs. A. P.</i> +side of the vessel, till it is brown; stir in a lump of butter.—<i>Mrs. A. P.</i> <span class="pagenum"><a name="Page_173" id="Page_173">173</a></span></p> <p class="recipe"><i>Mutton Chop.</i></p> @@ -8466,7 +8428,7 @@ side of the vessel, till it is brown; stir in a lump of butter.—<i>Mrs. A. <p>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.—<i>Mrs. R.</i></p> +and broil.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Broiled Mutton Chops.</span></p> @@ -8476,7 +8438,7 @@ 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.—<i>Mrs. S. T.</i></p> +over them melted butter, and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Mutton Stew.</span></p> @@ -8489,12 +8451,12 @@ when nearly done put in—</p> <p>3 large spoonfuls jelly.</p> <p>A little salt.</p> <p>1 teaspoonful mustard.</p> -<p>½ teacup of walnut catsup.</p> +<p>½ teacup of walnut catsup.</p> <p>Butter size of an egg.</p> </div> </div> -<p>Stew slowly a short time.—<i>Mrs. F. D.</i></p> +<p>Stew slowly a short time.—<i>Mrs. F. D.</i></p> <p class="recipe"><i>Mutton Stew.</i></p> @@ -8521,7 +8483,7 @@ pieces or cut in little slices, and toasted before used.</p> alternately.</p> <p>The peppers, celery-seed, cloves, cinnamon, and mace must all -be pounded fine.—<i>Mrs. C.</i></p> +be pounded fine.—<i>Mrs. C.</i></p> <p class="recipe"><span class="smcap">Grilled Slices of Mutton.</span></p> @@ -8549,7 +8511,7 @@ 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.—<i>Mrs. P. W.</i></p> +to be good.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">To Grill a Shoulder of Lamb.</span></p> @@ -8565,7 +8527,7 @@ is liked. A breast of lamb is often grilled in the same way.</p> 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.—<i>Mrs. R.</i></p> +the fricassee into the dish, and garnish with the fried pieces.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Lamb's Head.</span></p> @@ -8587,7 +8549,7 @@ 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.—<i>Mrs. T.</i></p> +and lemon; lay these around the dish and serve.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Decorations and Garnishes for Cold Meats and Salads.</span></p> @@ -8606,7 +8568,7 @@ of the dish.</p> <p>The cutting of these flowers makes a charming and interesting pastime for the young members of the family, in the evening -before.—<i>Mrs. C. G.</i></p> +before.—<i>Mrs. C. G.</i></p> <hr class="l15" /> @@ -8715,7 +8677,7 @@ 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.—<i>Mrs. S. T.</i></p> +celery and serve with cranberry sauce.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Roast Turkey.</i></p> @@ -8737,7 +8699,7 @@ flour and water, mixed smoothly. Place where it will boil.</p> <p>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.—<i>Mrs. W.</i></p> +on a little butter and salt. Serve with drawn butter.—<i>Mrs. W.</i></p> <p class="recipe"><i>Roast Turkey.</i></p> @@ -8752,7 +8714,7 @@ 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.—<i>Mrs. A. D.</i></p> +at least three hours' cooking.—<i>Mrs. A. D.</i></p> <p class="recipe"><span class="smcap">Roast Turkey, with Truffles.</span></p> @@ -8765,7 +8727,7 @@ 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.—<i>Mrs. S. G.</i></p> +substitute.—<i>Mrs. S. G.</i></p> <p class="recipe"><span class="smcap">Boiled Turkey.</span></p> @@ -8780,7 +8742,7 @@ 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.—<i>Mrs. S. T.</i></p> +sauce. Garnish with sliced lemons.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Boiled Turkey.</i></p> @@ -8788,7 +8750,7 @@ sauce. Garnish with sliced lemons.—<i>Mrs. S. T.</i></p> 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.—<i>Mrs. W.</i></p> +fat. Season after heating.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">To Steam a Turkey.</span></p> @@ -8802,7 +8764,7 @@ thickened with a little butter and flour. Let it come to a boil and whiten with a little boiled cream. Pour this over the <span class="pagenum"><a name="Page_181" id="Page_181">181</a></span> steamed turkey and send to the table hot. Garnish with sliced -lemons.—<i>Mrs. S. T.</i></p> +lemons.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Turkey Hash.</span></p> @@ -8810,7 +8772,7 @@ lemons.—<i>Mrs. S. T.</i></p> 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.—<i>Mrs. R.</i></p> +together.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Devilled Turkey.</span></p> @@ -8828,7 +8790,7 @@ slowly. Have ready a sauce made of—</p> </div> <p>Lay the broiled turkey on a hot dish. Pour the dressing -and sift pounded cracker over it.—<i>Mrs. S. T.</i></p> +and sift pounded cracker over it.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Potato Stuffing for Turkeys and other Fowls.</span></p> @@ -8891,7 +8853,7 @@ 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.—<i>Mrs. S. T.</i></p> +preparing meat jelly follow.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Meat Jelly for Boned Turkey.</span></p> @@ -8905,7 +8867,7 @@ 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.—<i>Mrs. S. T.</i></p> +turkey and border the edges of the dish with them.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Chickens.</span></p> @@ -8922,7 +8884,7 @@ placing the bony side down; then turn it and brown the other side. Forty minutes is the medium time for broiling a chicken.</p> <p>For roast chicken, boil the gizzard and liver by themselves, -and use the water for gravy.—<i>Mrs. Col. W.</i> +and use the water for gravy.—<i>Mrs. Col. W.</i> <span class="pagenum"><a name="Page_184" id="Page_184">184</a></span></p> <p class="recipe"><span class="smcap">Roast Chicken.</span></p> @@ -8941,7 +8903,7 @@ each part may be equally browned. Add chopped thyme and parsley to the gravy.</p> <p>Some persons think ground ginger a more delicate flavoring -for the dressing than pepper.—<i>Mrs. S. T.</i></p> +for the dressing than pepper.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Boil Chicken.</span></p> @@ -8954,7 +8916,7 @@ 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.—<i>Mrs. S. T.</i></p> +and salt, or, if preferred, six hard-boiled eggs chopped fine.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Steam Chicken.</span></p> @@ -8966,7 +8928,7 @@ and set it inside a steamer, which close and keep over boiling water four hours. When thoroughly done, lay on a dish and <span class="pagenum"><a name="Page_185" id="Page_185">185</a></span> pour over it drawn butter or celery sauce. Garnish with curled -parsley, and serve.—<i>Mrs. S. T.</i></p> +parsley, and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Smothered Chicken.</span></p> @@ -8980,7 +8942,7 @@ done, place on a hot dish.</p> <p>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.—<i>Mrs. S. T.</i></p> +with parsley, and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Stewed Chicken.</span></p> @@ -8998,7 +8960,7 @@ 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.—<i>Mrs. S. T.</i></p> +with curled parsley.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Stewed Chicken.</i></p> @@ -9010,7 +8972,7 @@ 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.—<i>Mrs. Col. W.</i></p> +Take off the fire and serve hot.—<i>Mrs. Col. W.</i></p> <p class="recipe"><span class="smcap">Fried Chicken.</span></p> @@ -9030,7 +8992,7 @@ 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.—<i>Mrs. S. T.</i></p> +curled parsley round the edge of the dish and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Fried Chicken.</i></p> @@ -9040,14 +9002,14 @@ 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.—<i>Mrs. -Col. W.</i></p> +Col. W.</i></p> <p class="recipe"><span class="smcap">To Dress Chickens With Tomatoes.</span></p> <p>Fry till a light brown. Then add some tomatoes, cut in <span class="pagenum"><a name="Page_187" id="Page_187">187</a></span> small pieces, with the juice. Strain the tomatoes from the seed, -season them with salt, pepper, a little sugar, and let them stew.—<i>Mrs. J. B. D.</i></p> +season them with salt, pepper, a little sugar, and let them stew.—<i>Mrs. J. B. D.</i></p> <p class="recipe"><span class="smcap">To Fricassee Chicken.</span></p> @@ -9061,7 +9023,7 @@ 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.—<i>Mrs. -Col. W.</i></p> +Col. W.</i></p> <p class="recipe"><span class="smcap">To Broil Chicken.</span></p> @@ -9074,7 +9036,7 @@ 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.—<i>Mrs. S. T.</i></p> +or grated cracker.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Chicken Pie.</span></p> @@ -9094,7 +9056,7 @@ cooked. Just before taking from the fire, rub together:</p> </div> </div> -<p>Stir well and pour in a pan lined with a paste.—<i>Mrs. A. C.</i></p> +<p>Stir well and pour in a pan lined with a paste.—<i>Mrs. A. C.</i></p> <p class="recipe"><i>Chicken Pie.</i></p> @@ -9105,7 +9067,7 @@ 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.—<i>Mrs. Col. W.</i></p> +It will take two hours to bake.—<i>Mrs. Col. W.</i></p> <p class="recipe"><span class="smcap">Chicken Pudding.</span></p> @@ -9115,7 +9077,7 @@ pepper and salt, and a little of the water in which the chicken was stewed.</p> <p>Make a batter of one quart milk, five eggs, a little salt. -Pour this batter over the chicken, and bake half an hour.—<i>Mrs. A. B.</i></p> +Pour this batter over the chicken, and bake half an hour.—<i>Mrs. A. B.</i></p> <p class="recipe"><i>Chicken Pudding.</i></p> @@ -9123,7 +9085,7 @@ Pour this batter over the chicken, and bake half an hour.—<i>Mrs. A. B.</i <div class="ings"> <p>10 eggs beaten very light.</p> <p>1 quart rich milk.</p> -<p>¼ pound melted butter.</p> +<p>¼ pound melted butter.</p> <p>Pepper and salt to the taste.</p> </div> </div> @@ -9133,7 +9095,7 @@ 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.—<i>Mrs. Dr. C.</i></p> +a boat.—<i>Mrs. Dr. C.</i></p> <p class="recipe"><span class="smcap">Chicken Pudding With Potatoes.</span></p> @@ -9143,11 +9105,11 @@ 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.</p> -<p>Boiled rice is a good substitute for potatoes.—<i>Mrs. E. W.</i></p> +<p>Boiled rice is a good substitute for potatoes.—<i>Mrs. E. W.</i></p> -<p>N. B.—Most of the recipes given for turkey apply to pea-fowl, +<p>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.—<i>Mrs. S. T.</i></p> +guinea fowl.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Roast Goose.</span></p> @@ -9173,7 +9135,7 @@ set in a hot oven, and baste frequently. Turn so that every part may be equally browned. Serve with gravy or onion sauce.</p> -<p>The above recipe will answer equally as well for duck.—<i>Mrs. S. T.</i></p> +<p>The above recipe will answer equally as well for duck.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Devilled Goose.</span></p> @@ -9194,14 +9156,14 @@ the taste.</p> <p>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.—<i>Mrs. S. T.</i></p> +answer equally as well for wild goose.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Prepare Young Ducks.</span></p> <p>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.—<i>Mrs. R.</i></p> +the same day as killed, they are better roasted.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">To Stew Ducks.</span></p> @@ -9212,7 +9174,7 @@ 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.—<i>Mrs. Col. W.</i></p> +in flour.—<i>Mrs. Col. W.</i></p> <hr class="l15" /> @@ -9233,7 +9195,7 @@ subsequent pages.</p> <div class="block-container"> <div class="ings"> -<p>½ gallon fresh oysters.</p> +<p>½ gallon fresh oysters.</p> <p>The yolks of four hard-boiled eggs.</p> <p>1 raw egg, well whipped.</p> <p>2 large spoonfuls salad oil or melted butter.</p> @@ -9257,7 +9219,7 @@ 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.—<i>Mrs. E. P. G.</i></p> +pour dressing over all.—<i>Mrs. E. P. G.</i></p> <p class="recipe"><span class="smcap">Salmon and Lobster Salad.</span></p> @@ -9288,7 +9250,7 @@ the green leaves of the celery, or with curled parsley and the whites of eggs cut in rings.</p> <p>Lobster salad is prepared in the same way. Take the nicest -parts of the lobster.—<i>Mrs. C. C.</i></p> +parts of the lobster.—<i>Mrs. C. C.</i></p> <p class="recipe"><span class="smcap">Lobster Salad.</span></p> @@ -9298,7 +9260,7 @@ 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.—<i>Mrs. S. T.</i></p> +over the lobster and celery.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Fish Salad.</span></p> @@ -9308,7 +9270,7 @@ 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.—<i>Miss F. N.</i></p> +and sherry wine.—<i>Miss F. N.</i></p> <p class="recipe"><span class="smcap">Terrapin Salad.</span></p> @@ -9325,7 +9287,7 @@ 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.</p> -<p>Be careful to remove the skin from the legs.—<i>Mrs. A. M. D.</i></p> +<p>Be careful to remove the skin from the legs.—<i>Mrs. A. M. D.</i></p> <p class="recipe"><span class="smcap">Turkey Salad.</span></p> @@ -9339,7 +9301,7 @@ melted butter or fine olive oil, and pour in strong vinegar to the taste.</p> <p>Mix the turkey and celery, and pour over the mixture just -before eating.—<i>Mrs. F. C. W.</i></p> +before eating.—<i>Mrs. F. C. W.</i></p> <p class="recipe"><i>Turkey Salad.</i></p> @@ -9364,7 +9326,7 @@ thick cream.</p> <p>2 teaspoonfuls black pepper.</p> <p>2 teaspoonfuls salt.</p> <p>2 teaspoonfuls of mustard.</p> -<p>Vinegar to the taste.—<i>Mrs. Dr. S.</i></p> +<p>Vinegar to the taste.—<i>Mrs. Dr. S.</i></p> </div> </div> @@ -9391,7 +9353,7 @@ and one large mango cut fine, put in stuffing and all.</p> <p>Have ready as much celery as you have fowl, cut fine, mix meat and celery carefully together, and pour the dressing over -all.—<i>Mrs. E. I.</i></p> +all.—<i>Mrs. E. I.</i></p> <p class="recipe"><span class="smcap">Chicken Salad.</span></p> @@ -9419,7 +9381,7 @@ from the water in which the chicken has boiled. Salt and pepper to taste.</p> <p>Pour on the dressing just before serving. If the salad is kept -too cool the dressing will curdle.—<i>Mrs. E.</i></p> +too cool the dressing will curdle.—<i>Mrs. E.</i></p> <p class="recipe"><i>Chicken Salad.</i></p> @@ -9428,7 +9390,7 @@ too cool the dressing will curdle.—<i>Mrs. E.</i></p> <p>The meat of 2 boiled fowls chopped very fine.</p> <p>2 or 3 heads of cabbage cut fine.</p> <p>1 cup olive oil.</p> -<p>½ pint vinegar.</p> +<p>½ pint vinegar.</p> <p>Yolks of 9 hard-boiled eggs.</p> <p>1 gill made mustard.</p> <p>1 small teaspoonful black pepper.</p> @@ -9444,12 +9406,12 @@ N.</i></p> <div class="block-container"> <div class="ings"> <p>Yolks of 4 eggs beaten lightly.</p> -<p>¼ box of mixed mustard, and salt to the taste.</p> +<p>¼ box of mixed mustard, and salt to the taste.</p> </div> </div> <p>Add slowly, beating all the time, one large sized bottle of -best salad oil. Lastly, add two-thirds teacup of vinegar.—<i>Mrs. C. C. McP.</i></p> +best salad oil. Lastly, add two-thirds teacup of vinegar.—<i>Mrs. C. C. McP.</i></p> <p class="recipe"><i>Chicken Salad.</i></p> @@ -9462,7 +9424,7 @@ best salad oil. Lastly, add two-thirds teacup of vinegar.—<i>Mrs. C. C. Mc <p>3 small cucumber pickles.</p> <p>1 tablespoonful mustard.</p> <p>A little cayenne pepper.</p> -<p>½ cup butter; ½ cup cream.</p> +<p>½ cup butter; ½ cup cream.</p> <p>1 onion.</p> <p>1 teaspoonful sugar.</p> </div> @@ -9474,7 +9436,7 @@ best salad oil. Lastly, add two-thirds teacup of vinegar.—<i>Mrs. C. C. Mc a little vinegar.</p> <p>Chop up the whites of the eggs, the pickle, chicken, cabbage -and celery—then mix. If liked, add a little olive oil.—<i>Mrs. O. B.</i></p> +and celery—then mix. If liked, add a little olive oil.—<i>Mrs. O. B.</i></p> <p class="recipe"><i>Chicken Salad.</i></p> @@ -9487,7 +9449,7 @@ one half at a time, stirring all well together.</p> <p>Season with salt and pepper.</p> <p>Let it simmer ten minutes; then add half a gill of Madeira -wine, and send to the table while hot.—<i>Mrs. P.</i></p> +wine, and send to the table while hot.—<i>Mrs. P.</i></p> <p class="recipe"><span class="smcap">Celery Salad.</span></p> @@ -9498,9 +9460,9 @@ wine, and send to the table while hot.—<i>Mrs. P.</i></p> <p>2 tablespoonfuls melted butter, or 1 of oil.</p> <p>1 tablespoonful sugar.</p> <p>1 teaspoonful mustard.</p> -<p>½ teaspoonful salt.</p> -<p>½ teaspoonful pepper.</p> -<p>½ teacup vinegar.</p> +<p>½ teaspoonful salt.</p> +<p>½ teaspoonful pepper.</p> +<p>½ teacup vinegar.</p> </div> </div> @@ -9515,7 +9477,7 @@ then pour over the dressing.</p> 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.—<i>Mrs. S. T.</i> +celery salad.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_197" id="Page_197">197</a></span></p> <p class="recipe"><span class="smcap">Tomato Salad.</span></p> @@ -9530,7 +9492,7 @@ celery salad.—<i>Mrs. S. T.</i> <p>1 raw egg beaten.</p> <p>2 teaspoonfuls salt.</p> <p>1 saltspoon nearly full cayenne pepper.</p> -<p>¾ teacup vinegar.</p> +<p>¾ teacup vinegar.</p> </div> </div> @@ -9540,7 +9502,7 @@ tomatoes should be peeled and sliced and set in the refrigerator—the dressing also.</p> <p>Just before serving, cover the tomatoes with ice broken up; -sprinkle over a little salt and pour over the dressing.—<i>Mrs. S. T.</i></p> +sprinkle over a little salt and pour over the dressing.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">A Salad of Turnips.</span></p> @@ -9549,7 +9511,7 @@ sprinkle over a little salt and pour over the dressing.—<i>Mrs. S. T.</i>< <p>Scrape six common sized turnips.</p> <p>Add 2 cups of sugar.</p> <p>1 or more cups vinegar.</p> -<p>Mustard, celery-seed, and pepper to taste.—<i>Mrs. G. A. B.</i></p> +<p>Mustard, celery-seed, and pepper to taste.—<i>Mrs. G. A. B.</i></p> </div> </div> @@ -9558,14 +9520,14 @@ sprinkle over a little salt and pour over the dressing.—<i>Mrs. S. T.</i>< <p>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.—<i>W. S. S.</i></p> +pour over them.—<i>W. S. S.</i></p> <p class="recipe"><span class="smcap">Veal and Potato Salad.</span></p> <p>Take equal proportions of cold veal and boiled Irish potatoes.</p> <p>Shred the veal and cut up the potatoes. Season with a little -butter or oil, vinegar, salt, pepper, celery, and mustard.—<i>Mrs. R.</i> +butter or oil, vinegar, salt, pepper, celery, and mustard.—<i>Mrs. R.</i> <span class="pagenum"><a name="Page_198" id="Page_198">198</a></span></p> <p class="recipe"><span class="smcap">Irish Potato Salad.</span></p> @@ -9586,7 +9548,7 @@ Put into a salad bowl with—</p> be made several hours before putting on the table.</p> <p>Throw in bits of pickle, cold fowl, a garnish of grated -cracker, and hard-boiled eggs.—<i>Mrs. C. V. McG., Alabama.</i></p> +cracker, and hard-boiled eggs.—<i>Mrs. C. V. McG., Alabama.</i></p> <p class="recipe"><span class="smcap">Potato Salad.</span></p> @@ -9620,7 +9582,7 @@ a colander:</p> <p>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.—<i>Mrs. S. T.</i></p> +Garnish with curled parsley, and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Lettuce Salad.</span></p> @@ -9632,14 +9594,14 @@ pieces, rub into a bowl and sprinkle over them— <div class="block-container"> <div class="ings"> <p>1 teaspoonful salt.</p> -<p>½ teaspoonful pepper.</p> +<p>½ teaspoonful pepper.</p> <p>3 ounces salad oil.</p> <p>2 ounces English, or 1 ounce French vinegar.</p> </div> </div> <p>Stir the salad lightly in the bowl until well mixed. Tarragon -and chevies, or a little water or mustard cress.—<i>Mrs. R.</i></p> +and chevies, or a little water or mustard cress.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Slaw.</span></p> @@ -9647,7 +9609,7 @@ and chevies, or a little water or mustard cress.—<i>Mrs. R.</i></p> <div class="ings"> <p>Chop fine one head of cabbage put in a pan.</p> <p>1 cup cream.</p> -<p>1½ teaspoonful mustard.</p> +<p>1½ teaspoonful mustard.</p> <p>1 teaspoonful salt.</p> <p>1 tablespoonful butter.</p> <p>1 tablespoonful sugar.</p> @@ -9656,7 +9618,7 @@ and chevies, or a little water or mustard cress.—<i>Mrs. R.</i></p> </div> <p>When boiled add one-half cup of strong vinegar; stir well -and pour over the cabbage.—<i>Mrs. E. T.</i></p> +and pour over the cabbage.—<i>Mrs. E. T.</i></p> <p class="recipe"><span class="smcap">Cold Slaw.</span></p> @@ -9672,14 +9634,14 @@ just before taking from the fire.</p> <p>Add mustard, pepper, and salt, to the butter and flour, before putting in the vinegar.</p> -<p>Pour all, when hot, over the cabbage and set away to cool.—<i>Mrs. M. C.</i></p> +<p>Pour all, when hot, over the cabbage and set away to cool.—<i>Mrs. M. C.</i></p> <p class="recipe"><i>Cold Slaw.</i></p> <p>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.—<i>Mrs. W.</i> +or two.—<i>Mrs. W.</i> <span class="pagenum"><a name="Page_200" id="Page_200">200</a></span></p> <p class="recipe"><span class="smcap">Lettuce Dressed.</span></p> @@ -9689,22 +9651,22 @@ made of salt and pepper, mustard, hard-boiled egg, and olive oil.</p> <p>Cream the yolk of the egg and mustard together with a little -oil, until quite smooth. Add vinegar if desired.—<i>Mrs. R.</i></p> +oil, until quite smooth. Add vinegar if desired.—<i>Mrs. R.</i></p> <p class="recipe"><i>Lettuce Dressed.</i></p> <div class="block-container"> <div class="ings"> <p>Lettuce chopped fine.</p> -<p>½ cup vinegar.</p> -<p>½ cup ice-water.</p> +<p>½ cup vinegar.</p> +<p>½ cup ice-water.</p> <p>1 tablespoonful white sugar.</p> <p>1 teaspoonful salt.</p> <p>1 saltspoonful cayenne.</p> <p>2 hard-boiled eggs, chopped.</p> <p>1 onion chopped.</p> <p>1 tablespoonful made mustard.</p> -<p>1 tablespoonful of olive oil.—<i>Mrs. S. T.</i></p> +<p>1 tablespoonful of olive oil.—<i>Mrs. S. T.</i></p> </div> </div> @@ -9716,7 +9678,7 @@ oil, until quite smooth. Add vinegar if desired.—<i>Mrs. R.</i></p> <p>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.—<i>Mrs. J. H. F.</i></p> +vinegar and one of tomato catsup.—<i>Mrs. J. H. F.</i></p> <p class="recipe"><span class="smcap">Fish Sauce.</span></p> @@ -9727,7 +9689,7 @@ drawn butter.</p> two tablespoonfuls minced parsley, a little thyme, and salt to the taste.</p> -<p>Pour over the fish and slice a lemon over all.—<i>Mrs. S. T.</i> +<p>Pour over the fish and slice a lemon over all.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_201" id="Page_201">201</a></span></p> <p class="recipe"><span class="smcap">Sauce for Fish.</span></p> @@ -9736,7 +9698,7 @@ the taste.</p> fresh butter, a little salt.</p> <p>To be stirred over a slow fire till it thickens, it must only -be warm or it will curdle and spoil.—<i>Mrs. S.</i></p> +be warm or it will curdle and spoil.—<i>Mrs. S.</i></p> <p class="recipe"><span class="smcap">Sauce for Cod's Head.</span></p> @@ -9758,13 +9720,13 @@ out of the lobster, pull it in bits and put it in your butter; add:</p> </div> <p>Boil them one minute; then take out the lemon and horseradish, -and serve it up in the sauce-boat.—<i>Mrs. R.</i></p> +and serve it up in the sauce-boat.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Dutch Sauce for Fish.</span></p> <div class="block-container"> <div class="ings"> -<p>½ teaspoonful flour.</p> +<p>½ teaspoonful flour.</p> <p>2 ounces butter.</p> <p>4 tablespoonfuls vinegar.</p> <p>Yolks of two eggs.</p> @@ -9778,10 +9740,10 @@ 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.—<i>Mrs. C.</i> +instead of plain, and by many is considered far preferable.—<i>Mrs. C.</i> <span class="pagenum"><a name="Page_202" id="Page_202">202</a></span></p> -<p class="recipe"><span class="smcap">Maître d'Hôte Sauce.</span></p> +<p class="recipe"><span class="smcap">Maître d'Hôte Sauce.</span></p> <p>It is nothing more than butter-sauce made thus:</p> @@ -9795,7 +9757,7 @@ instead of plain, and by many is considered far preferable.—<i>Mrs. C.</i> </div> <p>Beat with an egg-whip while simmering. Good for almost -any dish of fish or meat.—<i>Mrs. S. T.</i></p> +any dish of fish or meat.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Fish Sauce.</span></p> @@ -9807,7 +9769,7 @@ any dish of fish or meat.—<i>Mrs. S. T.</i></p> </div> </div> -<p>Pepper, salt, and mustard to the taste. Stew till well mixed.—<i>Mrs. J. D.</i></p> +<p>Pepper, salt, and mustard to the taste. Stew till well mixed.—<i>Mrs. J. D.</i></p> <p class="recipe"><span class="smcap">Anchovy Sauce.</span></p> @@ -9817,7 +9779,7 @@ into one teacup drawn butter.</p> <p>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.—<i>Mrs. S. T.</i></p> +cayenne pepper; one squeeze of lemon.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Horseradish Sauce.</span></p> @@ -9828,12 +9790,12 @@ cayenne pepper; one squeeze of lemon.—<i>Mrs. S. T.</i></p> <p>1 tablespoonful sugar.</p> <p>4 tablespoonfuls vinegar, or olive oil if preferred.</p> <p>Pepper and salt.</p> -<p>1 teaspoonful turmeric.—<i>Mrs. J. H. T.</i></p> +<p>1 teaspoonful turmeric.—<i>Mrs. J. H. T.</i></p> </div> </div> <p>Celery sauce is good made in the same way, by adding butter -instead of oil, and celery instead of horseradish.—<i>Mrs. P. W.</i> +instead of oil, and celery instead of horseradish.—<i>Mrs. P. W.</i> <span class="pagenum"><a name="Page_203" id="Page_203">203</a></span></p> <p class="recipe"><span class="smcap">Mushroom Sauce, for Fried or Broiled Fish.</span></p> @@ -9848,7 +9810,7 @@ desired. You can add seasoning as required; all necessary to keep it is enough salt and pepper.</p> <p>This makes a nice flavoring for any sauce or gravy mixed -with soy or lemon pickle.—<i>Mrs. C. C.</i></p> +with soy or lemon pickle.—<i>Mrs. C. C.</i></p> <p class="recipe"><span class="smcap">Pepper Vinegar.</span></p> @@ -9857,7 +9819,7 @@ put in two tablespoonfuls sugar, and fill with good cider vinegar.</p> <p>Invaluable in seasoning sauces, and good to eat with fish or meat. If small peppers cannot be obtained, cut up large pods -instead.—<i>Mrs. S. T.</i></p> +instead.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Tomato Sauce.</span></p> @@ -9868,7 +9830,7 @@ sugar, one tablespoonful flour, together.</p> <p>When the tomatoes are thoroughly done, and reduced to a fine pulp, add pepper and salt.</p> -<p>Stir the butter, sugar, and flour in. Let boil up and serve.—<i>Mrs. S. T.</i></p> +<p>Stir the butter, sugar, and flour in. Let boil up and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Mushroom Sauce.</span></p> @@ -9878,7 +9840,7 @@ 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.</p> -<p>Let it boil up once, shaking the pan well, and serve.—<i>Mrs. S. T.</i> +<p>Let it boil up once, shaking the pan well, and serve.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_204" id="Page_204">204</a></span></p> <p class="recipe"><span class="smcap">Onion Sauce.</span></p> @@ -9887,19 +9849,19 @@ pepper, salt, another small piece of butter.</p> the water, then drain them. Chop fine and boil with one teacup new milk, salt, pepper, and one tablespoonful pepper sauce.</p> -<p>Add drawn butter and serve.—<i>Mrs. S. T.</i></p> +<p>Add drawn butter and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Nasturtium Sauce.</span></p> <p>This is made by stirring into one teacup drawn butter, three tablespoonfuls pickled nasturtiums, adding a little salt and pepper. -Simmer gently and serve.—<i>Mrs. S. T.</i></p> +Simmer gently and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Apple Sauce.</span></p> <p>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.—<i>Mrs. S. T.</i></p> +butter to the taste, a squeeze of lemon juice, and a little nutmeg.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Mint Sauce.</span></p> @@ -9912,7 +9874,7 @@ butter to the taste, a squeeze of lemon juice, and a little nutmeg.—<i>Mrs </div> </div> -<p>Mix ten minutes before using.—<i>Mrs. S. T.</i></p> +<p>Mix ten minutes before using.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Sauces especially suitable for Fowls, though they may be used for any kind of Meats.</i></p> @@ -9926,7 +9888,7 @@ then thicken with a quarter pound butter mixed with flour and boil it five or six minutes.</p> <p>Mix the yolks of two eggs with one teacup good cream; put -it in the saucepan, shaking over the fire till done.—<i>Mrs. Dr. S.</i> +it in the saucepan, shaking over the fire till done.—<i>Mrs. Dr. S.</i> <span class="pagenum"><a name="Page_205" id="Page_205">205</a></span></p> <p class="recipe"><span class="smcap">Sauce for Boiled Poultry.</span></p> @@ -9936,7 +9898,7 @@ 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.—<i>Mrs. S.</i></p> +a teacup of fresh cream.—<i>Mrs. S.</i></p> <p class="recipe"><span class="smcap">Celery Sauce.</span></p> @@ -9944,21 +9906,21 @@ a teacup of fresh cream.—<i>Mrs. S.</i></p> 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.—<i>Mrs. S. T.</i></p> +of drawn butter.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Egg Sauce.</span></p> <p>Cut up six hard-boiled eggs, with salt and pepper to taste.</p> <p>Stir in a sufficient quantity of drawn butter, adding, just -as you serve, minced onion, parsley, and thyme.—<i>Mrs. S. T.</i></p> +as you serve, minced onion, parsley, and thyme.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Asparagus Sauce.</span></p> <p>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.—<i>Mrs. S. T.</i></p> +serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Oyster Sauce.</span></p> @@ -9966,7 +9928,7 @@ serve.—<i>Mrs. S. T.</i></p> them; adding one tablespoonful pepper vinegar, a little black pepper and salt.</p> -<p>Pour into a sufficient quantity of drawn butter and serve.—<i>Mrs. S. T.</i></p> +<p>Pour into a sufficient quantity of drawn butter and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Drawn Butter.</span></p> @@ -9979,7 +9941,7 @@ into a saucepan and add to it four tablespoonfuls cold water. 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.—<i>Mrs. Dr. S.</i></p> +milk for water.—<i>Mrs. Dr. S.</i></p> <p class="recipe"><i>Drawn Butter.</i></p> @@ -9988,7 +9950,7 @@ heaping teaspoonfuls sifted flour; add to this six teaspoonfuls water.</p> <p>Put it in a small tin saucepan and set it in a vessel of boiling -water, until it begins to simmer, shaking it often.—<i>Mrs. S. T.</i></p> +water, until it begins to simmer, shaking it often.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Drawn Butter.</i></p> @@ -9996,7 +9958,7 @@ water, until it begins to simmer, shaking it often.—<i>Mrs. S. T.</i></p> boiling water.</p> <p>Shake continually over the fire without letting it boil, till it -thickens.—<i>Mrs. P. W.</i></p> +thickens.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Cranberry Sauce.</span></p> @@ -10004,7 +9966,7 @@ thickens.—<i>Mrs. P. W.</i></p> 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.—<i>Mrs. S. T.</i></p> +before the sauce is done.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Mushroom Sauce.</span></p> @@ -10014,7 +9976,7 @@ a little salt, nutmeg, one blade of mace, one pint cream, lump of butter rubbed in flour.</p> <p>Boil them up and stir till done, then pour it round the -chickens. Garnish with lemon.—<i>Mrs. C. C.</i> +chickens. Garnish with lemon.—<i>Mrs. C. C.</i> <span class="pagenum"><a name="Page_207" id="Page_207">207</a></span></p> <hr class="l15" /> @@ -10038,14 +10000,14 @@ needed.—<i>Mrs. McK.</i></p> <div class="block-container"> <div class="ings"> <p>Beat two eggs. Add butter size of half an egg.</p> -<p>½ teaspoonful mustard rubbed smooth in a little water.</p> +<p>½ teaspoonful mustard rubbed smooth in a little water.</p> <p>4 tablespoonfuls vinegar.</p> -<p>½ teacupful boiling water.</p> +<p>½ teacupful boiling water.</p> </div> </div> <p>Set it in a bowl on top of the tea-kettle and stir until as -thick as cream.—<i>Mrs. W. H. M.</i></p> +thick as cream.—<i>Mrs. W. H. M.</i></p> <p class="recipe"><span class="smcap">Dressing.</span></p> @@ -10064,7 +10026,7 @@ Then throw in:</p> </div> <p>Stir well and pour out. Will keep for weeks. Good for -chicken salad.—<i>Mrs. W.</i></p> +chicken salad.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">Dressing for Salad.</span></p> @@ -10086,7 +10048,7 @@ To one turkey, weighing about nine pounds, allow nine eggs: </div> </div> -<p>This will last a week.—<i>Mrs. A. M. D.</i></p> +<p>This will last a week.—<i>Mrs. A. M. D.</i></p> <p class="recipe"><span class="smcap">Dressing for Chicken Salad.</span></p> @@ -10096,12 +10058,12 @@ smooth with:</p> <div class="block-container"> <div class="ings"> <p>1 raw egg beaten light.</p> -<p>½ teacup of mustard.</p> -<p>½ teaspoonful red pepper.</p> +<p>½ teacup of mustard.</p> +<p>½ teaspoonful red pepper.</p> <p>1 teacup salad oil.</p> <p>1 cup of vinegar.</p> <p>1 quart of cut celery.</p> -<p>Salt to the taste.—<i>Mrs. J. W.</i></p> +<p>Salt to the taste.—<i>Mrs. J. W.</i></p> </div> </div> @@ -10112,10 +10074,10 @@ smooth with:</p> <p>1 raw egg.</p> <p>1 tablespoonful sugar.</p> <p>1 teaspoonful salt.</p> -<p>½ teaspoonful mustard.</p> +<p>½ teaspoonful mustard.</p> <p>A little cayenne pepper (never use black pepper on lettuce).</p> <p>2 tablespoonfuls best olive oil.</p> -<p>1 tablespoonful vinegar.—<i>Miss R. S.</i></p> +<p>1 tablespoonful vinegar.—<i>Miss R. S.</i></p> </div> </div> @@ -10129,7 +10091,7 @@ smooth with:</p> <p>1 teaspoonful mustard.</p> <p>2 teaspoonfuls sugar, mashed smooth.</p> <p>1 cup of cream.</p> -<p>Vinegar to your taste.—<i>Mrs. E. C. G.</i></p> +<p>Vinegar to your taste.—<i>Mrs. E. C. G.</i></p> </div> </div> @@ -10153,7 +10115,7 @@ and covered thickly with sauce.</p> <p>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.—<i>Mrs. E. P., Cin.</i></p> +dress or garnish the dish, but not be mixed with the salmon.—<i>Mrs. E. P., Cin.</i></p> <p class="recipe"><span class="smcap">Salad for Slaw.</span></p> @@ -10170,7 +10132,7 @@ dress or garnish the dish, but not be mixed with the salmon.—<i>Mrs. E. P. </div> <p>Stir well over the fire until as thick as custard. Let it cool -and pour over cabbage.—<i>Mrs. R. A.</i> +and pour over cabbage.—<i>Mrs. R. A.</i> <span class="pagenum"><a name="Page_210" id="Page_210">210</a></span></p> <p class="recipe"><span class="smcap">Dressing for Cold Slaw.</span></p> @@ -10192,7 +10154,7 @@ the eggs last.</p> <p>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.—<i>Miss N.</i></p> +minutes. Pour on the slaw when cold.—<i>Miss N.</i></p> <p class="recipe"><span class="smcap">Lettuce Dressing.</span></p> @@ -10208,7 +10170,7 @@ minutes. Pour on the slaw when cold.—<i>Miss N.</i></p> <p>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.—<i>Mrs. A. M. D.</i></p> +a bottle.—<i>Mrs. A. M. D.</i></p> <p class="recipe"><span class="smcap">Salad Dressing.</span></p> @@ -10222,7 +10184,7 @@ 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.</p> -<p>Bottle the dressing and it will keep for a month.—<i>Mrs. P.</i> +<p>Bottle the dressing and it will keep for a month.—<i>Mrs. P.</i> <span class="pagenum"><a name="Page_211" id="Page_211">211</a></span></p> <p class="recipe"><span class="smcap">Celery Dressing.</span></p> @@ -10238,7 +10200,7 @@ spoonfuls sugar, and one spoonful bruised celery-seed.</p> </div> </div> -<p>Boil and use cold.—<i>Mrs. I. D.</i></p> +<p>Boil and use cold.—<i>Mrs. I. D.</i></p> <p class="recipe"><span class="smcap">To Dress Celery.</span></p> @@ -10251,7 +10213,7 @@ spoonfuls sugar, and one spoonful bruised celery-seed.</p> <p>3 tablespoonfuls vinegar.</p> <p>1 teaspoonful olive oil.</p> <p>1 teaspoonful mustard.</p> -<p>1 teaspoonful salt.—<i>Mrs. Dr. S.</i></p> +<p>1 teaspoonful salt.—<i>Mrs. Dr. S.</i></p> </div> </div> @@ -10268,7 +10230,7 @@ spoonfuls sugar, and one spoonful bruised celery-seed.</p> <p>1 quart potatoes cooked and mashed.</p> <p>1 quart cooked butter-beans.</p> <p>1 quart raw corn.</p> -<p>1½ quart raw tomatoes peeled and chopped.</p> +<p>1½ quart raw tomatoes peeled and chopped.</p> </div> </div> @@ -10283,7 +10245,7 @@ bread and two slices of middling are an improvement to it.</p> <p>Season with salt and pepper to the taste; and when ready to serve, drop into the tureen two or three tablespoonfuls butter.</p> -<p>This makes a tureen and about a vegetable-dish full.—<i>Mrs. R. P.</i></p> +<p>This makes a tureen and about a vegetable-dish full.—<i>Mrs. R. P.</i></p> <p class="recipe"><i>Brunswick Stew.</i></p> @@ -10295,7 +10257,7 @@ handful butter-beans, and part pod of red pepper.</p> <p>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.—<i>Mrs. M. M. D.</i></p> +large spoonful butter.—<i>Mrs. M. M. D.</i></p> <p class="recipe"><i>Brunswick Stew.</i></p> @@ -10303,7 +10265,7 @@ large spoonful butter.—<i>Mrs. M. M. D.</i></p> 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.—<i>Mrs. I. H.</i></p> +and butter as seasoning.—<i>Mrs. I. H.</i></p> <p class="recipe"><i>Brunswick Stew.</i></p> @@ -10316,7 +10278,7 @@ one dozen large tomatoes, and one pound butter.</p> cook until it is well done and thick enough to be eaten with a fork.</p> -<p>Season with pepper and salt.—<i>Mrs. R.</i> +<p>Season with pepper and salt.—<i>Mrs. R.</i> <span class="pagenum"><a name="Page_213" id="Page_213">213</a></span></p> <p class="recipe"><span class="smcap">Gumbo.</span></p> @@ -10335,7 +10297,7 @@ pod pepper.</p> <p>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.—<i>Mrs. G.</i></p> +spoonfuls in a plate and pour the gumbo over it.—<i>Mrs. G.</i></p> <p class="recipe"><i>Gumbo.</i></p> @@ -10345,7 +10307,7 @@ few slices pickled pork.</p> <p>Put in three or four quarts boiling water, together with pepper and salt, eighteen okras, one-half peck cut up tomatoes.</p> -<p>Stew one hour and a half.—<i>Mrs. D. R.</i></p> +<p>Stew one hour and a half.—<i>Mrs. D. R.</i></p> <p class="recipe"><i>Gumbo.</i></p> @@ -10361,10 +10323,10 @@ salt, and black and red pepper to the taste.</p> <p>Let the whole boil one hour.</p> -<p>Boil rice very dry and serve with it.—<i>Mrs. P. McG.</i> +<p>Boil rice very dry and serve with it.—<i>Mrs. P. McG.</i> <span class="pagenum"><a name="Page_214" id="Page_214">214</a></span></p> -<p class="recipe"><span class="smcap">Gumbo Filit à la Creole.</span></p> +<p class="recipe"><span class="smcap">Gumbo Filit à la Creole.</span></p> <p>Put into a deep pot one tablespoonful lard, when hot put in one tablespoonful flour, stir in until brown, then slice one @@ -10389,15 +10351,15 @@ 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.</p> -<p>N. B. <i>Filit</i> is only pulverized sassafras leaves, dried and -sifted; you can make it yourself.—<i>Mrs. S., La.</i></p> +<p>N. B. <i>Filit</i> is only pulverized sassafras leaves, dried and +sifted; you can make it yourself.—<i>Mrs. S., La.</i></p> -<p class="recipe"><span class="smcap">Veal Pâtés.</span></p> +<p class="recipe"><span class="smcap">Veal Pâtés.</span></p> <div class="block-container"> <div class="ings"> -<p>3½ pounds leg of veal.</p> -<p>¼ pound salt pork.</p> +<p>3½ pounds leg of veal.</p> +<p>¼ pound salt pork.</p> <p>6 soda crackers rolled and sifted.</p> <p>1 tablespoonful salt.</p> <p>1 tablespoonful black pepper.</p> @@ -10414,7 +10376,7 @@ the baking dish; half a teacup water, and baste frequently while baking. In moulding it and when mixing it keep wetting <span class="pagenum"><a name="Page_215" id="Page_215">215</a></span> the hands in cold water, also wet the dish when you begin -moulding it in shape.—<i>Mrs. J. P. H.</i></p> +moulding it in shape.—<i>Mrs. J. P. H.</i></p> <p class="recipe"><span class="smcap">Hashed Mutton.</span></p> @@ -10459,7 +10421,7 @@ tablespoonful browned flour. Add—</p> <p>If a small dish, proportion the seasoning.</p> -<p>Beef, goose, and duck hash can be made the same way.—<i>Mrs. R.</i> +<p>Beef, goose, and duck hash can be made the same way.—<i>Mrs. R.</i> <span class="pagenum"><a name="Page_216" id="Page_216">216</a></span></p> <p class="recipe"><span class="smcap">Hotch Potch.</span></p> @@ -10497,7 +10459,7 @@ add pepper and salt, one finely chopped onion, two slices of bread which have been soaked in milk, and one egg.</p> <p>Mix well together and bake in a form. This makes an -admirable tea or breakfast dish.—<i>Mrs. J.</i></p> +admirable tea or breakfast dish.—<i>Mrs. J.</i></p> <p class="recipe"><span class="smcap">Black Stew.</span></p> @@ -10507,14 +10469,14 @@ jelly, one tablespoonful of wine, one large spoonful butter, one-half onion chopped, pepper and salt.</p> <p>Stir all together fifteen minutes. Pickle cut up is an improvement, -and brown sugar can be used instead of currant jelly.—<i>Mrs. J. T.</i></p> +and brown sugar can be used instead of currant jelly.—<i>Mrs. J. T.</i></p> <p class="recipe"><span class="smcap">A nice Side-dish.</span></p> <p>Make a mince meat of turkey; after it is stewed put boiled <span class="pagenum"><a name="Page_217" id="Page_217">217</a></span> rice around the dish and set it in an oven to brown. Then garnish -with hard boiled eggs.—<i>Mrs. E. I.</i></p> +with hard boiled eggs.—<i>Mrs. E. I.</i></p> <p class="recipe"><span class="smcap">Meat Croquettes.</span></p> @@ -10526,7 +10488,7 @@ 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.—<i>Mrs. T.</i></p> +serve hot.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Croquettes.</span></p> @@ -10536,7 +10498,7 @@ 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.—<i>Mrs. F. D.</i></p> +cover thickly with grated bread. Fry a light brown.—<i>Mrs. F. D.</i></p> <p class="recipe"><i>Croquettes.</i></p> @@ -10546,7 +10508,7 @@ one-quarter pound butter, salt and pepper, a little mace.</p> <p>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.—<i>Mrs. M. E. L. W., Md.</i></p> +crackers and drop in boiling lard till a light brown.—<i>Mrs. M. E. L. W., Md.</i></p> <p class="recipe"><span class="smcap">Chicken Croquettes.</span></p> @@ -10556,7 +10518,7 @@ season with salt and pepper; add chopped parsley, moisten with <span class="pagenum"><a name="Page_218" id="Page_218">218</a></span> 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.—<i>Mrs. G. P.</i></p> +Brown lightly. Lemon flavoring can be added at will.—<i>Mrs. G. P.</i></p> <p class="recipe"><span class="smcap">Potato Croquettes.</span></p> @@ -10566,7 +10528,7 @@ four eggs and some milk.</p> <p>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.—<i>Mrs. E.</i></p> +off when done; drain, dish, and serve immediately.—<i>Mrs. E.</i></p> <p class="recipe"><span class="smcap">Croquette Balls.</span></p> @@ -10575,7 +10537,7 @@ 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.—<i>Mrs. S. G.</i></p> +breakfast or tea.—<i>Mrs. S. G.</i></p> <p class="recipe"><span class="smcap">Croquettes.</span></p> @@ -10587,7 +10549,7 @@ two tablespoonfuls flour, and one tablespoonful butter.</p> <p>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.—<i>Miss E. P.</i></p> +an egg, then in bread crumbs, and fry a nice brown.—<i>Miss E. P.</i></p> <p class="recipe"><i>Croquettes.</i></p> @@ -10600,7 +10562,7 @@ butter.</p> <span class="pagenum"><a name="Page_219" id="Page_219">219</a></span> 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.—<i>Miss M. C. L.</i></p> +light brown.—<i>Miss M. C. L.</i></p> <p class="recipe"><span class="smcap">Sausage Croquettes.</span></p> @@ -10615,7 +10577,7 @@ light brown.—<i>Miss M. C. L.</i></p> <p>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.—<i>Mrs. R. K. M.</i></p> +lard. Roll the balls in cracker dust before frying.—<i>Mrs. R. K. M.</i></p> <p class="recipe"><span class="smcap">Sausage Croquettes.</span></p> @@ -10624,7 +10586,7 @@ crumbs well minced.</p> <p>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.—<i>Mrs. G.</i></p> +ham served in the same way is delicious; mince it very fine.—<i>Mrs. G.</i></p> <p class="recipe"><span class="smcap">Forcemeat Balls.</span></p> @@ -10637,7 +10599,7 @@ 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.—<i>Mrs. A. M. D.</i></p> +prefer them with less suet and eggs.—<i>Mrs. A. M. D.</i></p> <p class="recipe"><span class="smcap">Mince with Bread Crumbs.</span></p> @@ -10649,7 +10611,7 @@ black pepper, and salt. <p>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.—<i>Mrs. C. M. A.</i></p> +until it is a good brown on top.—<i>Mrs. C. M. A.</i></p> <p class="recipe"><span class="smcap">Mince with Potatoes.</span></p> @@ -10660,7 +10622,7 @@ with one raw egg, one onion, black pepper, and salt.</p> <p>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.—<i>Mrs. C. M. A.</i></p> +very nice made of cold pickled beef.—<i>Mrs. C. M. A.</i></p> <p class="recipe"><span class="smcap">Pot Pourri.</span></p> @@ -10668,7 +10630,7 @@ very nice made of cold pickled beef.—<i>Mrs. C. M. A.</i></p> 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.—<i>Mrs. F. D.</i></p> +of sweet cream. Bake to a light brown.—<i>Mrs. F. D.</i></p> <p class="recipe"><span class="smcap">Hash.</span></p> @@ -10687,7 +10649,7 @@ butter, salt and pepper. You can serve it with buttered toast underneath, or you may set it into the oven to brown on top, <span class="pagenum"><a name="Page_221" id="Page_221">221</a></span> or drop eggs into a skillet of boiling salt water, and when -cooked, place on top of hash.—<i>Mrs. J.</i></p> +cooked, place on top of hash.—<i>Mrs. J.</i></p> <p class="recipe"><span class="smcap">Cassa Rolls.</span></p> @@ -10696,9 +10658,9 @@ and add an equal quantity of salt meat chopped fine. Mix with this several well beaten eggs, one spoonful butter, some pepper and salt.</p> -<p>Bake in little cakes like potato cakes.—<i>Mrs. F. D.</i></p> +<p>Bake in little cakes like potato cakes.—<i>Mrs. F. D.</i></p> -<p class="recipe"><span class="smcap">Ragoût Souse.</span></p> +<p class="recipe"><span class="smcap">Ragoût Souse.</span></p> <p>Split four feet once, fry with one or two dozen large oysters, a light brown. Lay them in a stewpan over the liquor from @@ -10708,7 +10670,7 @@ wine, one glass walnut catsup, and pepper.</p> <p>Stew gently until dinner, skimming off any grease. Garnish with hard-boiled eggs. Mace or cloves may be used instead of -allspice.—<i>Mrs. B.</i></p> +allspice.—<i>Mrs. B.</i></p> <p class="recipe"><span class="smcap">Breakfast Dish.</span></p> @@ -10719,7 +10681,7 @@ potatoes mashed fine, and add two well-beaten eggs.</p> <p>Season with butter, pepper, and other spices if you like.</p> <p>Make it into a loaf and bake it brown, or fry it in cakes if -preferred.—<i>Mrs. J. F. G.</i></p> +preferred.—<i>Mrs. J. F. G.</i></p> <p class="recipe"><span class="smcap">Mock Terrapin.</span></p> @@ -10731,7 +10693,7 @@ little flour rubbed in.</p> <p>Let all steam five minutes, and serve hot on toast.</p> -<p>A nice relish for breakfast or lunch.—<i>Miss E. S., La.</i> +<p>A nice relish for breakfast or lunch.—<i>Miss E. S., La.</i> <span class="pagenum"><a name="Page_222" id="Page_222">222</a></span></p> <p class="recipe"><span class="smcap">Breakfast Dish.</span></p> @@ -10741,7 +10703,7 @@ 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.—<i>Miss E.</i></p> +used, but keep the pan covered while frying.—<i>Miss E.</i></p> <p class="recipe"><span class="smcap">Baked Hash.</span></p> @@ -10750,7 +10712,7 @@ 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.—<i>Mrs. J. H. F.</i></p> +brown.—<i>Mrs. J. H. F.</i></p> <p class="recipe"><span class="smcap">Sandwiches.</span></p> @@ -10769,7 +10731,7 @@ inside of biscuit.</p> <p class="recipe"><i>Sandwiches.</i></p> <p>Mince ham and tongue together, and spread between buttered -bread. Add a little French mustard to the mince if liked.—<i>Mrs. R.</i></p> +bread. Add a little French mustard to the mince if liked.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Pillau.</span></p> @@ -10780,7 +10742,7 @@ 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.</p> -<p>Bake in a deep dish.—<i>Mrs. A. B.</i></p> +<p>Bake in a deep dish.—<i>Mrs. A. B.</i></p> <p class="recipe"><span class="smcap">Calf's Head Pudding.</span></p> @@ -10794,7 +10756,7 @@ if liked; pepper and salt.</p> <p>Lay the brains all over the top and bake. Bread crumbs are an improvement. The liquor seasoned makes excellent soup.—<i>Miss -F. E.</i></p> +F. E.</i></p> <p class="recipe"><span class="smcap">Liver Pudding.</span></p> @@ -10825,7 +10787,7 @@ light. Bake two hours, and lay over hard-boiled eggs sliced, and strips of pastry across the top.</p> <p>Calf's Head Pudding can be made in the same way.—<i>Mrs. -Col. S.</i></p> +Col. S.</i></p> <p class="recipe"><span class="smcap">Potato Pie.</span></p> @@ -10840,13 +10802,13 @@ 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.—<i>Mrs. R. P.</i></p> +quantity of salt.—<i>Mrs. R. P.</i></p> <p class="recipe"><span class="smcap">A Nice Pie.</span></p> <p>One pound steak, three soft crackers rolled, one small piece of butter, two tablespoonfuls of water, salt and pepper. Bake -in a deep pan.—<i>Mrs. R.</i></p> +in a deep pan.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Potato Pie.</span></p> @@ -10858,7 +10820,7 @@ 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.—<i>Mrs. S.</i></p> +meat is not fat, and it should not be too fat.—<i>Mrs. S.</i></p> <p class="recipe"><span class="smcap">Crumb Pie.</span></p> @@ -10868,7 +10830,7 @@ 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.—<i>Mrs. W.</i></p> +oven till a fine brown. Send to the table hot.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">Haggis.</span></p> @@ -10883,7 +10845,7 @@ 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.—<i>Mrs. A. P.</i></p> +before cooking.—<i>Mrs. A. P.</i></p> <p class="recipe"><span class="smcap">Devilled Cold Chicken.</span></p> @@ -10895,7 +10857,7 @@ before cooking.—<i>Mrs. A. P.</i></p> <p>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.—<i>Mrs. T.</i></p> +and sweet herbs. Season with mushroom or walnut catsup.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Squab Pie.</span></p> @@ -10917,7 +10879,7 @@ Cover with a rich crust and bake.</p> <p>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.—<i>Mrs. S. T.</i></p> +the bird.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Beef Cakes.</span></p> @@ -10932,7 +10894,7 @@ on the top and bottom of each. Lay a piece of butter on every cake and put it in an oven to brown.</p> <p>Other cold meats may be prepared in the same way for -a breakfast dish.—<i>Mrs. D.</i></p> +a breakfast dish.—<i>Mrs. D.</i></p> <p class="recipe"><span class="smcap">Fish and Potatoes.</span></p> @@ -10940,7 +10902,7 @@ a breakfast dish.—<i>Mrs. D.</i></p> chop yolks of hard boiled eggs.</p> <p>Mix all together with butter; make very hot, and keep it so -at table.—<i>Mrs. R.</i></p> +at table.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Beefsteak and Potatoes.</span></p> @@ -10958,7 +10920,7 @@ with butter, pepper, and salt. Bake a little while. 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.—<i>Mrs. M. D.</i></p> +hot. This will make two dishes.—<i>Mrs. M. D.</i></p> <p class="recipe"><span class="smcap">Italian Manner of Cooking Macaroni.</span></p> @@ -10971,7 +10933,7 @@ grated cheese. Add cayenne pepper, salt, butter, and a little wine.</p> <p>A thick layer of grated cracker crumbs and cheese on top. -Serve with a stand of grated Stilton cheese.—<i>Mrs. R. R.</i></p> +Serve with a stand of grated Stilton cheese.—<i>Mrs. R. R.</i></p> <p class="recipe"><span class="smcap">Macaroni.</span></p> @@ -10984,7 +10946,7 @@ 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.—<i>Mrs. S. T.</i></p> +serving.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Macaroni.</i></p> @@ -11003,14 +10965,14 @@ beaten up, is a great improvement.</p> <p>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.—<i>Mrs. M. C.</i></p> +quality, so that each one may add what they like.—<i>Mrs. M. C.</i></p> <p class="recipe"><i>Macaroni.</i></p> <p>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.—<i>Mrs. R. A.</i></p> +milk to fill a dish. Sprinkle bread crumbs over top and bake.—<i>Mrs. R. A.</i></p> <p class="recipe"><i>Macaroni.</i></p> @@ -11024,7 +10986,7 @@ layer of cheese, with plenty of butter, using quarter of a pound of butter for the dish.</p> <p>Then pour the stew over the top, and bake fifteen minutes.—<i>Miss -M. B. B.</i></p> +M. B. B.</i></p> <p class="recipe"><span class="smcap">To Boil Hominy.</span></p> @@ -11036,7 +10998,7 @@ 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.—<i>Mrs. P. W.</i></p> +down on the dish.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Hominy Croquettes.</span></p> @@ -11046,19 +11008,19 @@ 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.</p> <p>Roll into oval balls with floured hands; dip in beaten egg, -then roll in cracker crumbs and fry in hot lard.—<i>Mrs. M.</i></p> +then roll in cracker crumbs and fry in hot lard.—<i>Mrs. M.</i></p> <p class="recipe"><span class="smcap">Fried Hominy.</span></p> <p>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.—<i>Mrs. E.</i></p> +Fry like mashed potatoes.—<i>Mrs. E.</i></p> <p class="recipe"><span class="smcap">To Boil Hominy.</span></p> <p>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.—<i>Mrs. W.</i></p> +water whitens and seasons it.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">To Stew, Fry, or Broil Mushrooms.</span></p> @@ -11067,9 +11029,9 @@ 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.—<i>Mrs. C. C.</i></p> +mushrooms are used for the two latter modes of cooking them.—<i>Mrs. C. C.</i></p> -<p class="recipe"><span class="smcap">Sweetbread and Mushroom Pâtés.</span></p> +<p class="recipe"><span class="smcap">Sweetbread and Mushroom Pâtés.</span></p> <p>Ten sweetbreads, parboiled, skinned and all the fat removed; cut into small pieces. Add one even teaspoonful salt, one can of @@ -11081,7 +11043,7 @@ lump of butter size of guinea egg.</p> 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.—<i>Mrs. R. R.</i> +be added.—<i>Mrs. R. R.</i> <span class="pagenum"><a name="Page_230" id="Page_230">230</a></span></p> <p class="recipe"><span class="smcap">To Stew Mushrooms.</span></p> @@ -11095,7 +11057,7 @@ 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.—<i>Mrs. C. C.</i></p> +particle of butter which may be floating on top, and serve.—<i>Mrs. C. C.</i></p> <p class="recipe"><span class="smcap">Broiled Mushrooms.</span></p> @@ -11104,9 +11066,9 @@ 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.—<i>Mrs. C. C.</i></p> +the fire, and when the butter is melted, serve quickly.—<i>Mrs. C. C.</i></p> -<p class="recipe"><span class="smcap">Fondée.</span></p> +<p class="recipe"><span class="smcap">Fondée.</span></p> <div class="block-container"> <div class="ings"> @@ -11125,7 +11087,7 @@ 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.—<i>Mrs. H. H. S.</i> +stove. Mustard is considered by some an improvement.—<i>Mrs. H. H. S.</i> <span class="pagenum"><a name="Page_231" id="Page_231">231</a></span></p> <p class="recipe"><span class="smcap">Welsh Rarebit.</span></p> @@ -11133,9 +11095,9 @@ stove. Mustard is considered by some an improvement.—<i>Mrs. H. H. S.</i> <p>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.—<i>Mrs. S.</i></p> +with pepper, salt, and catsup.—<i>Mrs. S.</i></p> -<p class="recipe"><span class="smcap">Rice and Egg Pâtés.</span></p> +<p class="recipe"><span class="smcap">Rice and Egg Pâtés.</span></p> <p>Mix cold rice with well-beaten eggs, season with pepper, and salt.</p> @@ -11150,7 +11112,7 @@ spices to the taste.</p> <p>Let it stew until perfectly well cooked.</p> -<p>When nearly done, add one lemon.—<i>Miss M. B. B.</i></p> +<p>When nearly done, add one lemon.—<i>Miss M. B. B.</i></p> <p class="recipe"><span class="smcap">To Stew Dried Apples, Peaches, Quinces, or Pears.</span></p> @@ -11161,14 +11123,14 @@ 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.—<i>Mrs. S. T.</i></p> +The other fruits need no seasoning.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Fried Apples.</span></p> <p>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.—<i>Mrs. G. B.</i> +fry until done, sweetening to taste.—<i>Mrs. G. B.</i> <span class="pagenum"><a name="Page_232" id="Page_232">232</a></span></p> <p class="recipe"><span class="smcap">Spiced Apples.</span></p> @@ -11179,7 +11141,7 @@ fry until done, sweetening to taste.—<i>Mrs. G. B.</i> <p>4 pounds sugar.</p> <p>1 quart vinegar.</p> <p>1 ounce stick cinnamon,</p> -<p>½ ounce cloves.</p> +<p>½ ounce cloves.</p> </div> </div> @@ -11200,7 +11162,7 @@ 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.</p> -<p>Excellent side dish for winter or spring.—<i>Mrs. S. T.</i></p> +<p>Excellent side dish for winter or spring.—<i>Mrs. S. T.</i></p> <hr class="l15" /> @@ -11219,7 +11181,7 @@ the bottom. <p class="recipe"><span class="smcap">Boiled Eggs.</span></p> <p>Let the water be boiling when you put the eggs in it, and let -the eggs boil three minutes after putting them in.—<i>Mrs. S. T.</i></p> +the eggs boil three minutes after putting them in.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Soft-boiled Eggs.</span></p> @@ -11227,19 +11189,19 @@ the eggs boil three minutes after putting them in.—<i>Mrs. S. T.</i></p> 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.—<i>Mrs. S. T.</i></p> +becoming hard.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Scrambled Eggs.</span></p> <p>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.—<i>Mrs. E.</i></p> +tablespoonful butter, pour in the eggs, and scramble quickly.—<i>Mrs. E.</i></p> <p class="recipe"><i>Scrambled Eggs.</i></p> <p>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.—<i>Mrs. B.</i></p> +butter and a little salt. Stir till done.—<i>Mrs. B.</i></p> <p class="recipe"><span class="smcap">Eggs for Breakfast.</span></p> @@ -11250,7 +11212,7 @@ 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.—<i>Mrs. A. M. D.</i></p> +put in.—<i>Mrs. A. M. D.</i></p> <p class="recipe"><span class="smcap">Egg Cups—A Breakfast Dish.</span></p> @@ -11262,7 +11224,7 @@ 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.—<i>Mrs. A. M. D.</i></p> +of curled parsley.—<i>Mrs. A. M. D.</i></p> <p class="recipe"><span class="smcap">Omelette.</span></p> @@ -11272,7 +11234,7 @@ 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.—<i>Miss E. P.</i></p> +and turn into the dish.—<i>Miss E. P.</i></p> <p class="recipe"><i>Omelette.</i></p> @@ -11282,7 +11244,7 @@ and turn into the dish.—<i>Miss E. P.</i></p> 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.—<i>Mrs. J. D.</i></p> +immediately.—<i>Mrs. J. D.</i></p> <p class="recipe"><i>Omelette.</i></p> @@ -11296,7 +11258,7 @@ immediately.—<i>Mrs. J. D.</i></p> </div> <p>Fry a light brown in a well buttered pan. Some minced -ham or oysters improve the flavor.—<i>Mrs. R.</i></p> +ham or oysters improve the flavor.—<i>Mrs. R.</i></p> <p class="recipe"><i>Omelette.</i></p> @@ -11304,26 +11266,26 @@ ham or oysters improve the flavor.—<i>Mrs. R.</i></p> <div class="ings"> <p>4 eggs beaten separately.</p> <p>3 tablespoonfuls cream.</p> -<p>Salt and pepper to the taste.—<i>Mrs. G. W. P.</i></p> +<p>Salt and pepper to the taste.—<i>Mrs. G. W. P.</i></p> </div> </div> <p><span class="pagenum"><a name="Page_235" id="Page_235">235</a></span></p> -<p class="recipe"><span class="smcap">Omelette Soufflé.</span></p> +<p class="recipe"><span class="smcap">Omelette Soufflé.</span></p> <p>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.—<i>Mrs. M. E. L. W.</i></p> +pudding dish, fifteen minutes, in a quick oven.—<i>Mrs. M. E. L. W.</i></p> <p class="recipe"><span class="smcap">Mock Omelette.</span></p> <p>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.—<i>Mrs. E. W.</i></p> +stirred in; pepper, one teaspoonful salt.—<i>Mrs. E. W.</i></p> <p class="recipe"><span class="smcap">Ham Omelette.</span></p> @@ -11331,7 +11293,7 @@ stirred in; pepper, one teaspoonful salt.—<i>Mrs. E. W.</i></p> <div class="ings"> <p>1 ounce minced ham.</p> <p>A little pepper.</p> -<p>Eggs beaten very light and fried in lard.—<i>Miss E. W.</i></p> +<p>Eggs beaten very light and fried in lard.—<i>Miss E. W.</i></p> </div> </div> @@ -11340,13 +11302,13 @@ stirred in; pepper, one teaspoonful salt.—<i>Mrs. E. W.</i></p> <div class="block-container"> <div class="ings"> <p>3 eggs beaten to a thick froth.</p> -<p>½ teacup grated cracker.</p> +<p>½ teacup grated cracker.</p> <p>3 tablespoonfuls grated cheese.</p> </div> </div> <p>Cook in a frying-pan with butter. -Some persons add chopped thyme and parsley.—<i>Mrs. P.</i></p> +Some persons add chopped thyme and parsley.—<i>Mrs. P.</i></p> <p class="recipe"><span class="smcap">German Omelette.</span></p> @@ -11361,7 +11323,7 @@ salted, spreading them over the whole surface. Run a knife carefully around the edges, and turn into a heated dish when done. <span class="pagenum"><a name="Page_236" id="Page_236">236</a></span> It is an improvement to mix one-third of the frothed whites -with the yolks before pouring into the pan.—<i>Mrs. M. C. C.</i></p> +with the yolks before pouring into the pan.—<i>Mrs. M. C. C.</i></p> <p class="recipe"><span class="smcap">Poached Eggs.</span></p> @@ -11371,20 +11333,20 @@ 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.—<i>Mrs. S. T.</i></p> +mars the appearance of the dish.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Eggs with Toast.</span> (<i>A Spring Dish.</i>)</p> <p>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.—<i>Mrs. S. T.</i></p> +over them, and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Rumble Eggs.</span></p> <p>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.—<i>Mrs. S.</i></p> +it rises up, dish it immediately on toast.—<i>Mrs. S.</i></p> <p class="recipe"><span class="smcap">Ham and Eggs.</span></p> @@ -11396,7 +11358,7 @@ of hot water.</p> 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.—<i>Mrs. S. T.</i> +the yolks to get hard. Lay an egg on each slice of meat.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_237" id="Page_237">237</a></span></p> <p class="recipe"><span class="smcap">Ham and Egg Pudding.</span> (<i>A Spring Dish.</i>)</p> @@ -11414,15 +11376,15 @@ the yolks to get hard. Lay an egg on each slice of meat.—<i>Mrs. S. T.</i> <p>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. -<i>Mrs. V. P. M.</i></p> +<i>Mrs. V. P. M.</i></p> -<p class="recipe"><span class="smcap">Eggs à la Crême.</span></p> +<p class="recipe"><span class="smcap">Eggs à la Crême.</span></p> <p>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.—<i>Miss N.</i></p> +brown.—<i>Miss N.</i></p> <p class="recipe"><span class="smcap">Baked Eggs for Dinner.</span></p> @@ -11431,7 +11393,7 @@ 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.—<i>Mrs. A. M. D.</i></p> +layer be of bread crumbs.—<i>Mrs. A. M. D.</i></p> <p class="recipe"><span class="smcap">Egg Pie.</span></p> @@ -11445,7 +11407,7 @@ 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.—<i>Mrs. D. P.</i> +bits of butter on each egg and bake.—<i>Mrs. D. P.</i> <span class="pagenum"><a name="Page_238" id="Page_238">238</a></span></p> <hr class="l15" /> @@ -11487,7 +11449,7 @@ 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.—<i>Mrs. S. T.</i></p> +tablespoonful fresh butter and put in a covered dish.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Cook Asparagus.</span></p> @@ -11499,14 +11461,14 @@ 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.—<i>Mrs. S. T.</i></p> +salt and pepper.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>To Cook Asparagus.</i></p> <p>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.—<i>Mrs. P. W.</i></p> +melted butter over it, and serve hot.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">To Boil Beets.</span></p> @@ -11514,7 +11476,7 @@ melted butter over it, and serve hot.—<i>Mrs. P. W.</i></p> 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.—<i>Mrs. S. T.</i></p> +improvement.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Bake Onions.</span></p> @@ -11535,7 +11497,7 @@ butter, and salt.</p> <p>Wash and slice them. Chop fine, put in a frying-pan and cover with water. Simmer till the water is dried up, then fry <span class="pagenum"><a name="Page_240" id="Page_240">240</a></span> -brown, with a large slice of fat pork. Add pepper and salt.—<i>Mrs. S. T.</i></p> +brown, with a large slice of fat pork. Add pepper and salt.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Dress Raw Onions.</span></p> @@ -11547,34 +11509,34 @@ salt.</p> <p>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.—<i>Mrs. S. T.</i></p> +the breath.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Radishes.</span></p> <p>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.—<i>Mrs. S. T.</i></p> +the edges.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Celery.</span></p> <p>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.—<i>Mrs. S. T.</i></p> +have been broken, split and curl them.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Boil Snaps.</span></p> <p>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.—<i>Mrs. S. T.</i></p> +bacon is boiling.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Boil Snaps Without Bacon.</span></p> <p>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.—<i>Mrs. S. T.</i></p> +pepper, fresh butter and a little cream.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Stew Cymlings</span> (<i>or Squash, as it is sometimes called</i>).</p> @@ -11583,7 +11545,7 @@ pepper, fresh butter and a little cream.—<i>Mrs. S. T.</i></p> 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.—<i>Mrs. S. T.</i></p> +and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Fry Cymlings.</span></p> @@ -11592,7 +11554,7 @@ 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.—<i>Mrs. S. T.</i></p> +to the pan and fry it a pale brown.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Cymlings Fried with Bacon.</span></p> @@ -11600,7 +11562,7 @@ to the pan and fry it a pale brown.—<i>Mrs. S. T.</i></p> 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.—<i>Mrs. G. B.</i></p> +and serve with the bacon, if you like.—<i>Mrs. G. B.</i></p> <p class="recipe"><span class="smcap">Cymling Fritters.</span></p> @@ -11617,7 +11579,7 @@ and salt.</p> <p>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.—<i>Mrs. M. C. C.</i></p> +and grated cracker on top.—<i>Mrs. M. C. C.</i></p> <p class="recipe"><span class="smcap">To Boil Green Corn.</span></p> @@ -11626,7 +11588,7 @@ Cut off the ends. Throw into boiling water. Boil an hour. <span class="pagenum"><a name="Page_242" id="Page_242">242</a></span> Strip off the silk with the shuck. Cut from the cob while hot. Sprinkle over salt, add a tablespoonful fresh butter and serve -hot.—<i>Mrs. S. T.</i></p> +hot.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Corn Pudding.</span></p> @@ -11647,14 +11609,14 @@ 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.—<i>Mrs. S. T.</i></p> +Grate cracker or bread crumbs over it and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Corn pudding.</i></p> <p>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.—<i>Mrs. Dr. E.</i></p> +salt and pepper to the taste. Bake in a dish.—<i>Mrs. Dr. E.</i></p> <p class="recipe"><span class="smcap">Corn Fritters.</span></p> @@ -11671,7 +11633,7 @@ salt and pepper to the taste. Bake in a dish.—<i>Mrs. Dr. E.</i></p> 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.—<i>Mrs. Dr. J.</i> +for turning them.—<i>Mrs. Dr. J.</i> <span class="pagenum"><a name="Page_243" id="Page_243">243</a></span></p> <p class="recipe"><i>Corn Fritters.</i></p> @@ -11687,13 +11649,13 @@ for turning them.—<i>Mrs. Dr. J.</i> </div> <p>Make the mixture the consistency of a soft batter, and fry in -lard or butter.—<i>Mrs. A. W.</i></p> +lard or butter.—<i>Mrs. A. W.</i></p> <p class="recipe"><span class="smcap">Corn Fritters for Breakfast.</span></p> <p>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.—<i>Mrs. A. P.</i></p> +the cob, and fry.—<i>Mrs. A. P.</i></p> <p class="recipe"><span class="smcap">Baked Tomatoes.</span></p> @@ -11713,7 +11675,7 @@ the cob, and fry.—<i>Mrs. A. P.</i></p> 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.—<i>Mrs. S. T.</i></p> +brown biscuit on top, and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Baked Tomatoes.</i></p> @@ -11724,7 +11686,7 @@ baking dish and line it with thin slices of light bread buttered. Pour the tomatoes in the dish, crumming up a little light bread <span class="pagenum"><a name="Page_244" id="Page_244">244</a></span> on them. Spread on top a layer of heavily buttered light -bread, and bake.—<i>Mrs. M. C. C.</i></p> +bread, and bake.—<i>Mrs. M. C. C.</i></p> <p class="recipe"><span class="smcap">Stewed Tomatoes.</span></p> @@ -11733,14 +11695,14 @@ brown sugar, one teacup butter, one teacup bread crumbs. One tablespoonful salt; one teaspoonful black pepper.</p> <p>Stew till free from lumps and perfectly done. Pour in a -deep dish, sift powdered crackers over it, and serve.—<i>Mrs. S. T.</i></p> +deep dish, sift powdered crackers over it, and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Stewed Tomatoes.</i></p> <p>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.—<i>Mrs. V. P. M.</i></p> +stew in a saucepan.—<i>Mrs. V. P. M.</i></p> <p class="recipe"><span class="smcap">Tomato Omelette.</span></p> @@ -11750,7 +11712,7 @@ 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.—<i>Mrs. I. G.</i></p> +canned tomatoes, when fresh cannot be obtained.—<i>Mrs. I. G.</i></p> <p class="recipe"><span class="smcap">Fried Tomatoes.</span></p> @@ -11760,7 +11722,7 @@ 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.—<i>Mrs. C. L. T.</i></p> +them. Serve hot.—<i>Mrs. C. L. T.</i></p> <p class="recipe"><span class="smcap">Ropa Viga.</span></p> @@ -11768,13 +11730,13 @@ them. Serve hot.—<i>Mrs. C. L. T.</i></p> <span class="pagenum"><a name="Page_245" id="Page_245">245</a></span> 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.—<i>Mrs. A. D.</i></p> +over them. Fry sufficiently, and serve hot.—<i>Mrs. A. D.</i></p> <p class="recipe"><span class="smcap">Tomato Toast.</span></p> <p>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.—<i>Mrs. Dr. G.</i></p> +bread, buttered and softened with cream.—<i>Mrs. Dr. G.</i></p> <p class="recipe"><span class="smcap">To dress Raw Tomatoes.</span></p> @@ -11782,7 +11744,7 @@ bread, buttered and softened with cream.—<i>Mrs. Dr. G.</i></p> 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.—<i>Mrs. R. L. O.</i></p> +add sugar.—<i>Mrs. R. L. O.</i></p> <p class="recipe"><i>To dress Raw Tomatoes.</i></p> @@ -11791,19 +11753,19 @@ 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.—<i>Mrs. S. T.</i></p> +in the refrigerator ten minutes before serving.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Lima Beans.</span></p> <p>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.—<i>Mrs. S. T.</i></p> +cooked enough.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Lima Beans.</i></p> <p>Shell and lay in cold water. Boil thoroughly, and then stew -a little with butter, pepper, salt, and cream.—<i>Mrs. R.</i> +a little with butter, pepper, salt, and cream.—<i>Mrs. R.</i> <span class="pagenum"><a name="Page_246" id="Page_246">246</a></span></p> <p class="recipe"><span class="smcap">Succotash.</span></p> @@ -11821,14 +11783,14 @@ 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.—<i>Mrs. S. T.</i></p> +table.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Fry Cucumbers.</span></p> <p>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.—<i>Mrs. S. T.</i></p> +on till light brown. Prepare exactly as egg-plant.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Dress Cucumbers Raw.</span></p> @@ -11837,7 +11799,7 @@ 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.—<i>Mrs. S. T.</i></p> +a lump of ice on top.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Okra.</span></p> @@ -11851,7 +11813,7 @@ it and serve hot.</p> <p>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.—<i>Mrs. S. T.</i> +mealy.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_247" id="Page_247">247</a></span></p> <p class="recipe"><span class="smcap">Creamed Potatoes.</span></p> @@ -11861,7 +11823,7 @@ 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.—<i>Mrs. S. T.</i></p> +much lighter when well creamed and beaten.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Potato Snow.</span></p> @@ -11870,36 +11832,36 @@ 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.—<i>Mrs. S. T.</i></p> +serve with it at table.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Irish Potato Chips.</span></p> <p>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.—<i>Mrs. R. L. O.</i></p> +Sprinkle a little salt over them.—<i>Mrs. R. L. O.</i></p> <p class="recipe"><span class="smcap">To Fry Sliced Potatoes.</span></p> <p>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.—<i>Mrs. R.</i></p> +a little salt over them.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Potato Cakes.</span></p> <p>Mash potatoes, just boiled. Add salt, pepper, butter, and -cream, make into cakes, and fry brown on both sides.—<i>Mrs. P. W.</i></p> +cream, make into cakes, and fry brown on both sides.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Potato Pudding.</span></p> <p>May be made by putting potatoes prepared exactly as above -directed, in a pudding dish, and baking.—<i>Mrs. S. T.</i></p> +directed, in a pudding dish, and baking.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Potato Hash.</span></p> <p>Cut cold boiled potatoes in slices. Put in a pan with boiling <span class="pagenum"><a name="Page_248" id="Page_248">248</a></span> water, adding pepper, salt, and butter. Stew till thick, and -serve.—<i>Mrs. Dr. G.</i></p> +serve.—<i>Mrs. Dr. G.</i></p> <p class="recipe"><span class="smcap">To Boil Sweet Potatoes.</span></p> @@ -11912,7 +11874,7 @@ butter, sifted sugar, and grated nutmeg.</p> <p>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.—<i>Mrs. S. T.</i></p> +pan, sift over them pounded cracker, and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Cook Inferior Sweet Potatoes.</span></p> @@ -11921,14 +11883,14 @@ 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.—<i>Mrs. S. T.</i></p> +few minutes. Put grated cracker, on top.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Dress Yams.</span></p> <p>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.—<i>Mrs. Dr. P. C.</i></p> +over it milk or cream, and bake brown.—<i>Mrs. Dr. P. C.</i></p> <p class="recipe"><span class="smcap">To Stew Egg-plants.</span></p> @@ -11938,7 +11900,7 @@ them well in a deep dish, adding a large spoonful butter and some grated bread crumbs. Grate bread crumbs on top, and brown it.</p> -<p>Purple egg-plants are best.—<i>Mrs. M.</i> +<p>Purple egg-plants are best.—<i>Mrs. M.</i> <span class="pagenum"><a name="Page_249" id="Page_249">249</a></span></p> <p class="recipe"><span class="smcap">To Fry Egg-plant.</span></p> @@ -11948,7 +11910,7 @@ 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.—<i>Mrs. S. T.</i></p> +and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Egg-plant Pudding.</span></p> @@ -11958,7 +11920,7 @@ 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.</p> -<p>Bake in an earthen dish twenty minutes.—<i>Mrs. R. L. O.</i></p> +<p>Bake in an earthen dish twenty minutes.—<i>Mrs. R. L. O.</i></p> <p class="recipe"><span class="smcap">To Bake Egg-plant.</span></p> @@ -11973,12 +11935,12 @@ by the same recipe.</p> 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.—<i>Mrs. R.</i></p> +and vinegar.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">To Stew Parsnips.</span></p> <p>Peel and slice parsnips. Boil them in a covered vessel with -slices of nice pork, until done, adding salt and pepper to taste.—<i>Mrs. G. B.</i></p> +slices of nice pork, until done, adding salt and pepper to taste.—<i>Mrs. G. B.</i></p> <p class="recipe"><span class="smcap">To Fry Parsnips.</span></p> @@ -11986,7 +11948,7 @@ slices of nice pork, until done, adding salt and pepper to taste.—<i>Mrs. fat pork, sprinkling over them salt, pepper, and sugar. Grate <span class="pagenum"><a name="Page_250" id="Page_250">250</a></span> bread crumbs over it and serve. Salsify may be cooked the -same way.—<i>Mrs. S. T.</i></p> +same way.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Cook Parsnips.</span></p> @@ -11998,7 +11960,7 @@ batter, and season as before.</p> <p>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.—<i>Mrs. A. P.</i></p> +and milk. Put in a dish and bake brown.—<i>Mrs. A. P.</i></p> <p class="recipe"><span class="smcap">To Stew Salsify.</span></p> @@ -12019,7 +11981,7 @@ Throw in a saucepan with</p> <p>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.—<i>Mrs. S. T.</i></p> +one quart salsify.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Another Way to Stew Salsify.</i></p> @@ -12027,7 +11989,7 @@ one quart salsify.—<i>Mrs. S. T.</i></p> 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.—<i>Mrs. S. T.</i></p> +and salt it, grate cracker over it and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Fry Salsify.</span></p> @@ -12036,7 +11998,7 @@ a colander. Add grated cracker, two eggs, well beaten, one <span class="pagenum"><a name="Page_251" id="Page_251">251</a></span> 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.—<i>Mrs. S. T.</i></p> +cakes, roll in grated cracker, and fry a light brown.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Boil Cabbage with Bacon.</span></p> @@ -12044,7 +12006,7 @@ cakes, roll in grated cracker, and fry a light brown.—<i>Mrs. S. T.</i></p 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.—<i>Mrs. S. T.</i></p> +improve the flavor of both bacon and cabbage.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Cabbage Boiled without Bacon.</span></p> @@ -12052,7 +12014,7 @@ improve the flavor of both bacon and cabbage.—<i>Mrs. S. T.</i></p> <p>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.—<i>Mrs. S. T.</i></p> +pepper-vinegar, and salt and pepper to your taste.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Cabbage Pudding.</span></p> @@ -12065,7 +12027,7 @@ mixed mustard; pepper and salt to the taste.</p> <p>Pour in a buttered deep dish; put on top dusted pepper, bits of fresh butter, and grated cracker or stale bread.</p> -<p>Bake a light brown.—<i>Mrs. M. C. C.</i></p> +<p>Bake a light brown.—<i>Mrs. M. C. C.</i></p> <p class="recipe"><i>Cabbage Pudding.</i></p> @@ -12082,7 +12044,7 @@ flour. Put a piece of butter, the size of an egg, in the oven <span class="pagenum"><a name="Page_252" id="Page_252">252</a></span> 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.—<i>Mrs. S. G.</i></p> +quantity of vinegar, pour it over the cabbage and heat thoroughly.—<i>Mrs. S. G.</i></p> <p class="recipe"><i>Warm Slaw.</i></p> @@ -12101,7 +12063,7 @@ water to keep it from burning.</p> <p>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.—<i>Mrs. Col. W.</i></p> +cabbage and let it boil up.—<i>Mrs. Col. W.</i></p> <p class="recipe"><span class="smcap">Fried Cabbage.</span></p> @@ -12116,7 +12078,7 @@ 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.—<i>Mrs. R.</i></p> +that you cut it in two pieces instead of four.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Spinach.</span></p> @@ -12128,7 +12090,7 @@ 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.—<i>Mrs. S. T.</i></p> +the same recipe.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Turnip Salad.</span></p> @@ -12140,13 +12102,13 @@ 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.—<i>Mrs. S. T.</i></p> +Any other kind of salad might be cooked by this recipe.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Turnips.</span></p> <p>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.—<i>Mrs. Col. W.</i></p> +you may bake them.—<i>Mrs. Col. W.</i></p> <p class="recipe"><span class="smcap">To Stew Turnips.</span></p> @@ -12155,7 +12117,7 @@ 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.—<i>Mrs. C. M. A.</i></p> +very nice.—<i>Mrs. C. M. A.</i></p> <p class="recipe"><span class="smcap">Resipee for cukin kon-feel Pees.</span></p> @@ -12182,20 +12144,20 @@ 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.—<i>Mrs. S. T.</i></p> +fresh.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Boil Dried Peas.</span></p> <p>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.—<i>Mrs. Col. W.</i></p> +ham, and boil till tender.—<i>Mrs. Col. W.</i></p> <p class="recipe"><span class="smcap">To Boil Dried Lima, or other Beans.</span></p> <p>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.—<i>Mrs. S. T.</i></p> +little salt.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Corn Put up in Brine.</span></p> @@ -12210,7 +12172,7 @@ 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.—<i>Mrs. S. T.</i></p> +will impart a delicious flavor.—<i>Mrs. S. T.</i></p> <hr class="l15" /> @@ -12264,7 +12226,7 @@ pickle as they take it out of the jar. </div> <p>This ought to be prepared several months before using, and -always kept on hand ready for use.—<i>Mrs. S. T.</i></p> +always kept on hand ready for use.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Pickle Vinegar.</i></p> @@ -12284,7 +12246,7 @@ always kept on hand ready for use.—<i>Mrs. S. T.</i></p> </div> </div> -<p>Make in May, and sun all summer.—<i>Mrs. D. R.</i></p> +<p>Make in May, and sun all summer.—<i>Mrs. D. R.</i></p> <p class="recipe"><span class="smcap">Vinegar for Pickles.</span></p> @@ -12295,14 +12257,14 @@ always kept on hand ready for use.—<i>Mrs. S. T.</i></p> <p>1 cup black mustard-seed.</p> <p><span class="pagenum"><a name="Page_257" id="Page_257">257</a></span></p> <p>1 cup garlic.</p> -<p>½ cup black pepper.</p> +<p>½ cup black pepper.</p> <p>1 cup celery-seed.</p> -<p>½ cup of mace.</p> -<p>½ cup of cloves.</p> -<p>½ cup of turmeric.</p> +<p>½ cup of mace.</p> +<p>½ cup of cloves.</p> +<p>½ cup of turmeric.</p> <p>2 pounds brown sugar.</p> <p>1 pod red pepper.</p> -<p>1 handful horseradish.—<i>Mrs. P. W.</i></p> +<p>1 handful horseradish.—<i>Mrs. P. W.</i></p> </div> </div> @@ -12310,7 +12272,7 @@ always kept on hand ready for use.—<i>Mrs. S. T.</i></p> 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.—<i>Mrs. J. J. C.</i></p> +ready for use.—<i>Mrs. J. J. C.</i></p> <p class="recipe"><span class="smcap">Yellow Pickle Vinegar.</span></p> @@ -12335,7 +12297,7 @@ ready for use.—<i>Mrs. J. J. C.</i></p> </div> </div> -<p>The liquid should be mixed in the spring, and set in the sun.—<i>Mrs. T. M. C.</i> +<p>The liquid should be mixed in the spring, and set in the sun.—<i>Mrs. T. M. C.</i> <span class="pagenum"><a name="Page_258" id="Page_258">258</a></span></p> <p class="recipe"><span class="smcap">Ingredients to One Gallon Green Pickle.</span></p> @@ -12343,14 +12305,14 @@ ready for use.—<i>Mrs. J. J. C.</i></p> <div class="block-container"> <div class="ings"> <p>3 pounds of sugar.</p> -<p>½ ounce of mace, full weight, and beaten.</p> -<p>½ ounce of black pepper, full weight, and beaten.</p> +<p>½ ounce of mace, full weight, and beaten.</p> +<p>½ ounce of black pepper, full weight, and beaten.</p> <p>1 ounce ginger, light weight, and beaten.</p> -<p>½ ounce allspice, light weight.</p> +<p>½ ounce allspice, light weight.</p> <p>⅕ ounce cloves, light weight.</p> -<p>½ tablespoonful salt, light weight.</p> -<p>½ ounce celery-seed, light weight.</p> -<p>2⅕ ounces cinnamon, beaten.—<i>Mrs. Dr. P. C.</i></p> +<p>½ tablespoonful salt, light weight.</p> +<p>½ ounce celery-seed, light weight.</p> +<p>2⅕ ounces cinnamon, beaten.—<i>Mrs. Dr. P. C.</i></p> </div> </div> @@ -12363,7 +12325,7 @@ 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.—<i>Mrs. R.</i></p> +vinegar in May, and expose to the sun every day for some time.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Yellow Pickle.</span></p> @@ -12385,19 +12347,19 @@ several minutes. Prepare your vegetables by quartering the cabbage and scalding them in brine; cover them and leave until <span class="pagenum"><a name="Page_259" id="Page_259">259</a></span> cold; squeeze dry and hang in the sun; when bleached, throw -in plain vinegar, then into the spiced vinegar.—<i>Mrs. P.</i></p> +in plain vinegar, then into the spiced vinegar.—<i>Mrs. P.</i></p> <p class="recipe"><i>Yellow Pickle.</i></p> <div class="block-container"> <div class="ings"> -<p>2½ gallons vinegar.</p> +<p>2½ gallons vinegar.</p> <p>7 pounds sugar.</p> <p>1 pound white mustard-seed.</p> <p>1 bottle mustard.</p> <p>1 pound white ginger.</p> -<p>½ pound white pepper.</p> -<p>½ pound turmeric.</p> +<p>½ pound white pepper.</p> +<p>½ pound turmeric.</p> <p>2 ounces nutmeg.</p> <p>2 ounces allspice.</p> <p>2 ounces cloves.</p> @@ -12415,7 +12377,7 @@ 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.—<i>Mrs. J. T. A.</i></p> +turmeric in the plain vinegar to turn the cabbage yellow.—<i>Mrs. J. T. A.</i></p> <p class="recipe"><i>Yellow Pickle.</i></p> @@ -12427,9 +12389,9 @@ add one ounce turmeric, and boil one hour. Then add:</p> <div class="block-container"> <div class="ings"> <p>2 pounds brown sugar.</p> -<p>½ ounce mace.</p> -<p>½ ounce allspice.</p> -<p>½ ounce cloves.</p> +<p>½ ounce mace.</p> +<p>½ ounce allspice.</p> +<p>½ ounce cloves.</p> <p><span class="pagenum"><a name="Page_260" id="Page_260">260</a></span></p> <p>4 tablespoonfuls mixed mustard.</p> <p>1 teacup black peppercorn.</p> @@ -12438,7 +12400,7 @@ add one ounce turmeric, and boil one hour. Then add:</p> </div> </div> -<p>Boil till clear.—<i>Mrs. S. B.</i></p> +<p>Boil till clear.—<i>Mrs. S. B.</i></p> <p class="recipe"><i>Yellow Pickle.</i></p> @@ -12467,7 +12429,7 @@ 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.—<i>Mrs. S. T.</i></p> +in the spiced vinegar.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Yellow Pickled Cabbage.</span></p> @@ -12480,7 +12442,7 @@ in the spiced vinegar.—<i>Mrs. S. T.</i></p> <p>A few pieces of ginger.</p> <p><span class="pagenum"><a name="Page_261" id="Page_261">261</a></span></p> <p>4 tablespoonfuls made mustard.</p> -<p>½ ounce mace.</p> +<p>½ ounce mace.</p> <p>2 pounds sugar.</p> <p>1 tablespoonful allspice.</p> </div> @@ -12491,7 +12453,7 @@ 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.—<i>Mrs. W. H. M.</i></p> +cold it is ready for use.—<i>Mrs. W. H. M.</i></p> <p class="recipe"><span class="smcap">A quick way to make Yellow Pickle.</span></p> @@ -12504,7 +12466,7 @@ cover the whole well.</p> <p>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.—<i>Mrs. J. C. W.</i></p> +made.—<i>Mrs. J. C. W.</i></p> <p class="recipe"><span class="smcap">Yellow Pickle.</span></p> @@ -12536,7 +12498,7 @@ 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.—<i>Mrs. J. B. D.</i></p> +and boil until a straw will go through.—<i>Mrs. J. B. D.</i></p> <p class="recipe"><span class="smcap">Cabbage Pickle for Present Use.</span></p> @@ -12562,7 +12524,7 @@ dishes, drain or press them in a towel.</p> </div> <p>Pour it over the cabbage boiling hot. If you have no garlic, -use one pint onions chopped fine.—<i>Mrs. H.</i></p> +use one pint onions chopped fine.—<i>Mrs. H.</i></p> <p class="recipe"><span class="smcap">Cut Cabbage Pickle.</span></p> @@ -12572,14 +12534,14 @@ one handful horseradish.</p> <div class="block-container"> <div class="ings"> <p>3 tablespoonfuls black pepper.</p> -<p>½ tablespoonful red pepper.</p> +<p>½ tablespoonful red pepper.</p> <p><span class="pagenum"><a name="Page_263" id="Page_263">263</a></span></p> <p>3 tablespoonfuls coriander-seed.</p> <p>3 tablespoonfuls celery-seed.</p> <p>2 tablespoonfuls mace.</p> <p>2 tablespoonfuls allspice.</p> <p>1 dozen cloves.</p> -<p>½ teacup made mustard.</p> +<p>½ teacup made mustard.</p> <p>4 tablespoonfuls white mustard-seed.</p> <p>1 pound sugar.</p> <p>4 or 5 sliced onions.</p> @@ -12592,7 +12554,7 @@ 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.—<i>Mrs. S. M.</i></p> +hard. When cold, it is ready for use.—<i>Mrs. S. M.</i></p> <p class="recipe"><span class="smcap">Chopped Cabbage Pickle.</span></p> @@ -12609,9 +12571,9 @@ cabbage put:</p> <p>1 small cut onion.</p> <p>1 pound brown sugar.</p> <p>1 small box mustard.</p> -<p>½ pound white mustard-seed.</p> +<p>½ pound white mustard-seed.</p> <p>1 small cup grated horseradish.</p> -<p>½ ounce mace.</p> +<p>½ ounce mace.</p> <p>1 tablespoonful ground black pepper.</p> <p>2 ounces celery-seed.</p> <p>1 ounce turmeric.</p> @@ -12621,7 +12583,7 @@ cabbage put:</p> <p>Chopped celery and nasturtiums, if they can be had. Mix <span class="pagenum"><a name="Page_264" id="Page_264">264</a></span> all, and cover with cold vinegar. If necessary, add more vinegar -after it has stood awhile.—<i>Mrs. C. N.</i></p> +after it has stood awhile.—<i>Mrs. C. N.</i></p> <p class="recipe"><span class="smcap">Green Pickle.</span></p> @@ -12659,7 +12621,7 @@ to one gallon vinegar:</p> <p>20 drops oil of cloves, or 3 ounces of cloves.</p> <p>1 ounce celery-seed.</p> <p>1 pod red pepper.</p> -<p>2 tablespoonfuls grated horseradish.—<i>Mrs. C.</i></p> +<p>2 tablespoonfuls grated horseradish.—<i>Mrs. C.</i></p> </div> </div> @@ -12677,9 +12639,9 @@ take:</p> <div class="ings"> <p>1 teacup black pepper.</p> <p>1 teacup allspice.</p> -<p>½ teacup of ginger.</p> -<p>½ teacup of mace.</p> -<p>½ teacup of cloves, all beaten, but not fine.</p> +<p>½ teacup of ginger.</p> +<p>½ teacup of mace.</p> +<p>½ teacup of cloves, all beaten, but not fine.</p> <p>2 heads of cabbage chopped fine.</p> <p>2 teacups horseradish.</p> <p>8 onions chopped fine.</p> @@ -12692,21 +12654,21 @@ 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.</p> -<p>This makes very superior pickle.—<i>Miss S. S. V.</i></p> +<p>This makes very superior pickle.—<i>Miss S. S. V.</i></p> <p class="recipe"><i>Green Pickle</i> [<i>3 gallons</i>].</p> <div class="block-container"> <div class="ings"> <p>2 ounces mace.</p> -<p>½ pound ginger, scalded and sliced.</p> +<p>½ pound ginger, scalded and sliced.</p> <p>2 ounces cloves.</p> <p>2 ounces cinnamon.</p> <p>2 ounces long pepper.</p> <p>2 ounces black pepper.</p> <p>2 ounces allspice.</p> <p>1 ounce nutmeg.</p> -<p>¼ pound horseradish scraped, sliced, but not <i>dried</i>.</p> +<p>¼ pound horseradish scraped, sliced, but not <i>dried</i>.</p> <p>1 ounce turmeric.</p> <p>4 ounces black mustard-seed.</p> <p>1 ounce coriander-seed.</p> @@ -12732,7 +12694,7 @@ the seasoning before mentioned; fill with strong cider vinegar. Tie up closely, and keep in a warm, dry place.</p> <p>The spices must be bruised or beaten tolerately fine before -putting with pickles; and a little salad oil added is an improvement.—<i>Mrs. P. McG.</i></p> +putting with pickles; and a little salad oil added is an improvement.—<i>Mrs. P. McG.</i></p> <p class="recipe"><span class="smcap">Cucumbers or other small Pickles.</span></p> @@ -12758,13 +12720,13 @@ spices. One teaspoonful red pepper will improve it. Boil the <span class="pagenum"><a name="Page_267" id="Page_267">267</a></span> vegetables in plain vinegar before putting in the spiced vinegar.</p> -<p>Gherkins and snaps are made in the same way as cucumbers—<i>Mrs. S.</i></p> +<p>Gherkins and snaps are made in the same way as cucumbers—<i>Mrs. S.</i></p> <p class="recipe"><span class="smcap">Pickled Cucumbers.</span></p> <div class="block-container"> <div class="ings"> -<p>½ gallon vinegar.</p> +<p>½ gallon vinegar.</p> <p>3 pounds brown sugar.</p> <p>2 tablespoonfuls cloves.</p> <p>2 tablespoonfuls allspice.</p> @@ -12783,7 +12745,7 @@ vegetables in plain vinegar before putting in the spiced vinegar.</p> <p>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.—<i>Mrs. E. I.</i></p> +on the cucumbers, cover with leaves, and boil a little while.—<i>Mrs. E. I.</i></p> <p class="recipe"><span class="smcap">Cucumber Pickle.</span></p> @@ -12794,11 +12756,11 @@ on the cucumbers, cover with leaves, and boil a little while.—<i>Mrs. E. I <p>1 cup mustard-seed.</p> <p>1 cup garlic.</p> <p>2 onions chopped fine.</p> -<p>½ teacup black pepper.</p> +<p>½ teacup black pepper.</p> <p>1 teacup celery-seed.</p> -<p>½ ounce mace.</p> -<p>½ ounce cloves.</p> -<p>½ ounce turmeric.</p> +<p>½ ounce mace.</p> +<p>½ ounce cloves.</p> +<p>½ ounce turmeric.</p> <p><span class="pagenum"><a name="Page_268" id="Page_268">268</a></span></p> <p>1 pod red pepper.</p> <p>1 handful horseradish.</p> @@ -12809,7 +12771,7 @@ on the cucumbers, cover with leaves, and boil a little while.—<i>Mrs. E. I <p>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.—<i>Mrs. P. W.</i></p> +be ready for use in a week.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Boiled Cucumber Pickle.</span></p> @@ -12825,7 +12787,7 @@ 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.—<i>Mrs. C. C. McP.</i></p> +will be ready for use in a few days.—<i>Mrs. C. C. McP.</i></p> <p class="recipe"><span class="smcap">Pickled Cucumbers.</span></p> @@ -12842,7 +12804,7 @@ turmeric, and two and one-half pounds sugar. Fold a double piece of linen, and a soft, thick brown paper, and tie the <span class="pagenum"><a name="Page_269" id="Page_269">269</a></span> jars tight; throw in the vinegar and keep in a dry place. A -bladder and linen cloth are nice to be over the pots.—<i>Mrs. G. P.</i></p> +bladder and linen cloth are nice to be over the pots.—<i>Mrs. G. P.</i></p> <p class="recipe"><span class="smcap">Sweet Cucumber Pickle.</span></p> @@ -12852,7 +12814,7 @@ 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.—<i>Mrs. S. M.</i></p> +boil till the syrup is thick enough. Add some sliced ginger.—<i>Mrs. S. M.</i></p> <p class="recipe"><span class="smcap">Cucumber Sweet Pickle.</span></p> @@ -12862,13 +12824,13 @@ 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.—<i>Mrs. A. C.</i></p> +Boil all together until the syrup is sufficiently thickened.—<i>Mrs. A. C.</i></p> <p class="recipe"><span class="smcap">To Pickle Ripe Cucumbers.</span></p> <p>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.—<i>Mrs. C.</i></p> +syrup same as for peaches; in a week scald the vinegar again.—<i>Mrs. C.</i></p> <p class="recipe"><span class="smcap">Green Tomato Pickle.</span></p> @@ -12876,7 +12838,7 @@ syrup same as for peaches; in a week scald the vinegar again.—<i>Mrs. C.</ 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.—<i>Mrs. M. D.</i></p> +vinegar, and cook until tender.—<i>Mrs. M. D.</i></p> <p class="recipe"><span class="smcap">Green Tomato Pickle.</span></p> @@ -12889,7 +12851,7 @@ 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.—<i>Mrs. L. P.</i></p> +put away for use.—<i>Mrs. L. P.</i></p> <p class="recipe"><i>Green Tomato Pickle.</i></p> @@ -12906,7 +12868,7 @@ them.</p> <div class="block-container"> <div class="ings"> <p>3 pounds sugar to one gallon vinegar.</p> -<p>1½ ounces ground pepper.</p> +<p>1½ ounces ground pepper.</p> <p>1 ounce whole cloves.</p> <p>1 ounce mustard-seed.</p> <p>1 ounce allspice.</p> @@ -12915,7 +12877,7 @@ them.</p> </div> <p>Put all in a kettle, with vinegar enough to cover; boil till -tender.—<i>Mrs. S. B.</i></p> +tender.—<i>Mrs. S. B.</i></p> <p class="recipe"><span class="smcap">To make Green Tomato Sauce.</span></p> @@ -12924,23 +12886,23 @@ tender.—<i>Mrs. S. B.</i></p> <p>16 pounds tomatoes.</p> <p>7 pints good cider vinegar.</p> <p>4 pounds brown sugar.</p> -<p>½ pint celery-seed.</p> -<p>½ pint mustard-seed.</p> -<p>1½ pints onions, cut fine.</p> +<p>½ pint celery-seed.</p> +<p>½ pint mustard-seed.</p> +<p>1½ pints onions, cut fine.</p> <p>1 teacup ground mustard.</p> -<p>½ ounce mace.</p> +<p>½ ounce mace.</p> <p>2 ounces cinnamon.</p> <p>1 ounce allspice.</p> <p><span class="pagenum"><a name="Page_271" id="Page_271">271</a></span></p> -<p>½ ounce cloves.</p> -<p>¼ pound black pepper.</p> +<p>½ ounce cloves.</p> +<p>¼ pound black pepper.</p> </div> </div> <p>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.—<i>Mrs. Dr. S.</i></p> +and boil the tomatoes in the spiced vinegar till done.—<i>Mrs. Dr. S.</i></p> <p class="recipe"><span class="smcap">Green Tomato Sauce.</span></p> @@ -12949,7 +12911,7 @@ and boil the tomatoes in the spiced vinegar till done.—<i>Mrs. Dr. S.</i>< <div class="block-container"> <div class="ings"> <p>5 tablespoonfuls ground mustard.</p> -<p>2½ tablespoonfuls ground black pepper.</p> +<p>2½ tablespoonfuls ground black pepper.</p> <p>2 tablespoonfuls ground allspice.</p> <p>2 tablespoonfuls ground cloves.</p> <p>3 gills white mustard-seed.</p> @@ -12962,7 +12924,7 @@ and boil the tomatoes in the spiced vinegar till done.—<i>Mrs. Dr. S.</i>< </div> <p>Beat all the spices, except the mustard-seed, and boil together -until thick as marmalade.—<i>Mrs. S. T.</i></p> +until thick as marmalade.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Green Tomato Sauce.</i></p> @@ -12971,19 +12933,19 @@ until thick as marmalade.—<i>Mrs. S. T.</i></p> <p>2 gallons tomatoes, sliced.</p> <p>3 tablespoonfuls salt.</p> <p>3 gills of mustard-seed, whole.</p> -<p>2½ tablespoonfuls pepper.</p> -<p>1½ tablespoonfuls allspice.</p> +<p>2½ tablespoonfuls pepper.</p> +<p>1½ tablespoonfuls allspice.</p> <p>3 tablespoonfuls mustard, beaten smooth.</p> <p>1 teaspoonful cloves.</p> <p>1 teaspoonful cinnamon.</p> <p>1 teaspoonful celery-seed.</p> <p>1 pint onions, chopped fine.</p> <p>1 quart sugar.</p> -<p>2 ½ quarts vinegar.</p> +<p>2 ½ quarts vinegar.</p> </div> </div> -<p>Mix thoroughly and boil till done.—<i>Mrs. P. McG.</i> +<p>Mix thoroughly and boil till done.—<i>Mrs. P. McG.</i> <span class="pagenum"><a name="Page_272" id="Page_272">272</a></span></p> <p class="recipe"><span class="smcap">Sweet Tomato Pickle.</span></p> @@ -12993,13 +12955,13 @@ ginger tea until clear. To four pounds tomatoes, two pounds sugar, not quite one quart vinegar; cinnamon, mace, nutmeg, to taste.</p> -<p>Scald the tomatoes and pour on boiling hot.—<i>Mrs. J. H. F.</i></p> +<p>Scald the tomatoes and pour on boiling hot.—<i>Mrs. J. H. F.</i></p> <p class="recipe"><i>Sweet Tomato Pickle.</i></p> <p>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.—<i>Mrs. P.</i></p> +one pound sugar, cinnamon, cloves and mace to your taste.—<i>Mrs. P.</i></p> <p class="recipe"><i>Sweet Tomato Pickle.</i></p> @@ -13011,7 +12973,7 @@ 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.—<i>Mrs. Dr. P. C.</i></p> +be ready for use.—<i>Mrs. Dr. P. C.</i></p> <p class="recipe"><span class="smcap">To make Piccalilli.</span></p> @@ -13022,7 +12984,7 @@ horseradish, nearly one pint salt, four tablespoonfuls ground cloves, four tablespoonfuls allspice.</p> <p>Mix thoroughly in a stone jar and cover with vinegar, making -a hole in the centre to let the vinegar to the bottom.—<i>Mrs. B.</i></p> +a hole in the centre to let the vinegar to the bottom.—<i>Mrs. B.</i></p> <p class="recipe"><span class="smcap">Ripe Tomato Pickle.</span></p> @@ -13036,7 +12998,7 @@ 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.—<i>Mrs. C. C.</i></p> +of tomatoes, use a box of mustard dissolved in the vinegar.—<i>Mrs. C. C.</i></p> <p class="recipe"><span class="smcap">Tomato Marmalade or Sauce for Meats.</span></p> @@ -13053,20 +13015,20 @@ ten minutes. Put away in quart jars—<i>Mrs. McG.</i></p> <div class="block-container"> <div class="ings"> <p>1 gallon cabbage.</p> -<p>½ gallon green tomatoes.</p> -<p>¼ gallon onions,—all chopped fine.</p> +<p>½ gallon green tomatoes.</p> +<p>¼ gallon onions,—all chopped fine.</p> <p>4 tablespoonfuls salt.</p> <p>2 tablespoonfuls ginger.</p> <p>2 tablespoonfuls cloves.</p> <p>1 tablespoonful cinnamon.</p> <p>2 tablespoonfuls mustard.</p> -<p>1½ pounds brown sugar.</p> +<p>1½ pounds brown sugar.</p> <p>Plenty of celery-seed.</p> -<p>½ gallon strong vinegar.</p> +<p>½ gallon strong vinegar.</p> </div> </div> -<p>Boil the whole one-half hour.—<i>Mrs. H. D.</i></p> +<p>Boil the whole one-half hour.—<i>Mrs. H. D.</i></p> <p class="recipe"><i>Hyden Salad.</i></p> @@ -13096,15 +13058,15 @@ salt, and let them stand over night. Then take:</p> <p>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.—<i>Mrs. C. M. A.</i></p> +Ready for use very soon, and very good.—<i>Mrs. C. M. A.</i></p> <p class="recipe"><i>Hyden Salad.</i></p> <div class="block-container"> <div class="ings"> <p>1 gallon cabbage, chopped fine.</p> -<p>½ gallon green tomatoes, chopped fine.</p> -<p>½ pint green pepper, chopped fine.</p> +<p>½ gallon green tomatoes, chopped fine.</p> +<p>½ pint green pepper, chopped fine.</p> <p>1 pint onions, chopped fine.</p> </div> </div> @@ -13122,7 +13084,7 @@ boiling water over, and squeeze dry. Take:</p> <p>1 ounce celery-seed.</p> <p>2 pounds sugar.</p> <p>2 spoonfuls salt.</p> -<p>½ gallon vinegar. Boil ten minutes.—<i>Mrs. H.</i></p> +<p>½ gallon vinegar. Boil ten minutes.—<i>Mrs. H.</i></p> </div> </div> @@ -13133,8 +13095,8 @@ boiling water over, and squeeze dry. Take:</p> <div class="block-container"> <div class="ings"> <p>Cut up fine, 1 gallon cabbage.</p> -<p>½ gallon green tomatoes.</p> -<p>½ pint green pepper.</p> +<p>½ gallon green tomatoes.</p> +<p>½ pint green pepper.</p> <p>1 quart onions minced, the juice thrown away.</p> </div> </div> @@ -13156,19 +13118,19 @@ boiling water over, and squeeze dry. Take:</p> <p>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.—<i>Mrs. R.</i></p> +pepper. Make late in the summer.—<i>Mrs. R.</i></p> <p class="recipe"><i>Hyden Salad.</i></p> <div class="block-container"> <div class="ings"> <p>1 gallon of finely chopped cabbage.</p> -<p>1½ gallon green tomatoes.</p> -<p>1 pint green peppers—½ pint will do.</p> +<p>1½ gallon green tomatoes.</p> +<p>1 pint green peppers—½ pint will do.</p> <p>1 quart onions.</p> -<p>½ pint horseradish.</p> +<p>½ pint horseradish.</p> <p>1 pound sugar.</p> -<p>½ gallon vinegar.</p> +<p>½ gallon vinegar.</p> <p>4 tablespoonfuls ground mustard.</p> <p>2 tablespoonfuls ginger.</p> <p>1 tablespoonful cloves.</p> @@ -13183,7 +13145,7 @@ minutes. <span class="pagenum"><a name="Page_276" id="Page_276">276</a></span></p> <p>Black peppers can be used instead of the green, one tablespoonful -ground.—Mrs. <i>E. C. G.</i></p> +ground.—Mrs. <i>E. C. G.</i></p> <p class="recipe"><span class="smcap">Oil Mangoes.</span></p> @@ -13197,7 +13159,7 @@ ground.—Mrs. <i>E. C. G.</i></p> <p>2 ounces black pepper.</p> <p>2 ounces turmeric.</p> <p>2 ounces cloves.</p> -<p>½ ounce mace.</p> +<p>½ ounce mace.</p> <p>1 ounce celery-seed.</p> <p>2 pounds sugar.</p> </div> @@ -13208,7 +13170,7 @@ 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.—<i>Mrs. T. C.</i></p> +as will cover them.—<i>Mrs. T. C.</i></p> <p class="recipe"><span class="smcap">To Make Oil Mangoes.</span></p> @@ -13219,9 +13181,9 @@ and remove the seed.</p> <div class="block-container"> <div class="ings"> -<p>1½ pound white mustard-seed.</p> -<p>¼ pound pounded ginger.</p> -<p>½ pound black pepper, pounded.</p> +<p>1½ pound white mustard-seed.</p> +<p>¼ pound pounded ginger.</p> +<p>½ pound black pepper, pounded.</p> <p>4 tablespoonfuls celery-seed.</p> <p>3 ounces mace.</p> </div> @@ -13232,7 +13194,7 @@ mangoes with it, adding scraped horseradish and one blade of garlic. Pour cold vinegar over them, and one pound salt. Press <span class="pagenum"><a name="Page_277" id="Page_277">277</a></span> the mangoes under the vinegar, and watch them closely. It is -well to scald the vinegar in the spring.—<i>Mrs. H. T.</i></p> +well to scald the vinegar in the spring.—<i>Mrs. H. T.</i></p> <p class="recipe"><span class="smcap">To Green Mangoes.</span></p> @@ -13240,7 +13202,7 @@ well to scald the vinegar in the spring.—<i>Mrs. H. T.</i></p> 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.—<i>Mrs. E.</i></p> +second day.—<i>Mrs. E.</i></p> <p class="recipe"><span class="smcap">Mangoes.</span></p> @@ -13251,9 +13213,9 @@ take:</p> <div class="ings"> <p>1 teacup black pepper.</p> <p>1 ounce allspice.</p> -<p>½ ounce ginger.</p> -<p>½ ounce mace.</p> -<p>½ ounce cloves, beat well, but not fine.</p> +<p>½ ounce ginger.</p> +<p>½ ounce mace.</p> +<p>½ ounce cloves, beat well, but not fine.</p> <p>Take one head of raw cabbage.</p> <p>8 onions.</p> <p>2 teacups of horseradish.</p> @@ -13268,7 +13230,7 @@ stuffing.</p> <p>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.—<i>Mrs. H. C.</i></p> +cover the pickle.—<i>Mrs. H. C.</i></p> <p class="recipe"><span class="smcap">Stuffing for Sixty Mangoes.</span></p> @@ -13284,7 +13246,7 @@ cover the pickle.—<i>Mrs. H. C.</i></p> <p>1 ounce turmeric, well mixed with cold water.</p> <p>Pound the mace, nutmeg, and pepper.</p> <p>1 cup sweet oil.</p> -<p>½ pound English mustard.</p> +<p>½ pound English mustard.</p> <p>4 pounds brown sugar.</p> </div> </div> @@ -13304,14 +13266,14 @@ 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.—<i>Mrs. C. C.</i></p> +be put in the vinegar.—<i>Mrs. C. C.</i></p> <p class="recipe"><i>Peach Mangoes.</i></p> <p>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.—<i>Mrs. H. T.</i></p> +drop them in with the yellow cabbage.—<i>Mrs. H. T.</i></p> <p class="recipe"><i>Peach Mangoes.</i></p> @@ -13326,7 +13288,7 @@ prepared vinegar. To prepare the stuffing:</p> 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.—<i>Miss S.</i></p> +Quantity of spices can be regulated by your taste.—<i>Miss S.</i></p> <p class="recipe"><i>Peach Mangoes.</i></p> @@ -13343,7 +13305,7 @@ 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.—<i>Mrs. R.</i></p> +weeks.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Pepper Mangoes.</span></p> @@ -13370,7 +13332,7 @@ with the mixture, and replace the cap.</p> Do this until the jar is filled; then pour on them strong <span class="pagenum"><a name="Page_280" id="Page_280">280</a></span> cold vinegar. They are ready for use in three weeks. You -can use spices and sugar, if preferred.—<i>Mrs. W. A. S.</i></p> +can use spices and sugar, if preferred.—<i>Mrs. W. A. S.</i></p> <p class="recipe"><span class="smcap">To Pickle Walnuts.</span></p> @@ -13379,7 +13341,7 @@ 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.—<i>Mrs. S. T.</i></p> +pepper instead of white.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Walnut Pickle.</span></p> @@ -13391,7 +13353,7 @@ 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.—<i>Mrs. C. C.</i></p> +or in proportion to quantity of pickle.—<i>Mrs. C. C.</i></p> <p class="recipe"><i>Walnut Pickle.</i></p> @@ -13409,12 +13371,12 @@ pickled vinegar:</p> <p>7 ounces of garlic.</p> <p>7 ounces of salt.</p> <p>7 ounces of horseradish.</p> -<p>½ ounce red pepper.</p> +<p>½ ounce red pepper.</p> <p><span class="pagenum"><a name="Page_281" id="Page_281">281</a></span></p> -<p>½ ounce of orange peel.</p> -<p>½ ounce of mace.</p> -<p>½ ounce of cloves, all boiled in 1 gallon strong vinegar.</p> -<p>1 ounce black pepper also.—<i>Mrs. J. H. F.</i></p> +<p>½ ounce of orange peel.</p> +<p>½ ounce of mace.</p> +<p>½ ounce of cloves, all boiled in 1 gallon strong vinegar.</p> +<p>1 ounce black pepper also.—<i>Mrs. J. H. F.</i></p> </div> </div> @@ -13425,7 +13387,7 @@ 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.—<i>Mrs. T.</i></p> +for use, in two or three weeks.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">To Pickle Martinas.</span></p> @@ -13440,7 +13402,7 @@ scald a large handful of horseradish, scraped fine.</p> <div class="ings"> <p>A cupful black pepper.</p> <p>1 cupful ginger.</p> -<p>½ cupful black mustard-seed.</p> +<p>½ cupful black mustard-seed.</p> <p>3 tablespoonfuls of beaten cloves.</p> <p>3 onions sliced fine.</p> <p>1 pod red pepper.</p> @@ -13448,7 +13410,7 @@ scald a large handful of horseradish, scraped fine.</p> </div> </div> -<p>Pour them over the pickle, and fill with cold vinegar.—<i>Mrs. S. D.</i></p> +<p>Pour them over the pickle, and fill with cold vinegar.—<i>Mrs. S. D.</i></p> <p class="recipe"><span class="smcap">Pickled Martinas.</span></p> @@ -13463,9 +13425,9 @@ scald: <div class="ings"> <p>A large handful of scraped horseradish.</p> <p>1 cup allspice.</p> -<p>½ cup black pepper.</p> +<p>½ cup black pepper.</p> <p>1 cup of ginger.</p> -<p>½ cup of black mustard.</p> +<p>½ cup of black mustard.</p> <p>3 large spoonfuls of cloves, all beaten.</p> <p>3 onions sliced.</p> <p>1 pod red pepper.</p> @@ -13474,7 +13436,7 @@ scald: </div> <p>Pour it over the martinas, and fill up with cold vinegar.—<i>Miss -E. T.</i></p> +E. T.</i></p> <p class="recipe"><span class="smcap">To Pickle Martinas.</span></p> @@ -13489,8 +13451,8 @@ them in a jar; if not full, fill up with cold vinegar.</p> <div class="ings"> <p>1 large handful of sliced horseradish.</p> <p>1 teacup of allspice.</p> -<p>½ cup of black pepper.</p> -<p>½ cup of mustard-seed (black).</p> +<p>½ cup of black pepper.</p> +<p>½ cup of mustard-seed (black).</p> <p>2 tablespoonfuls cloves.</p> <p>2 pounds brown sugar.</p> <p>3 or four onions, sliced.</p> @@ -13498,23 +13460,23 @@ them in a jar; if not full, fill up with cold vinegar.</p> </div> <p>The spices to be beaten, but not too fine. This quantity fills -a two-gallon jar.—<i>Mrs. J. J. M.</i></p> +a two-gallon jar.—<i>Mrs. J. J. M.</i></p> <p class="recipe"><span class="smcap">Chow-Chow Pickle.</span></p> <div class="block-container"> <div class="ings"> -<p>½ peck green tomatoes.</p> +<p>½ peck green tomatoes.</p> <p>2 large cabbages.</p> <p>15 onions.</p> <p>25 cucumbers.</p> <p>1 plate horseradish.</p> -<p>½ pound mustard-seed.</p> +<p>½ pound mustard-seed.</p> <p><span class="pagenum"><a name="Page_283" id="Page_283">283</a></span></p> <p>1 ounce celery-seed.</p> <p>2 ounces ground pepper.</p> <p>2 ounces turmeric.</p> -<p>½ ounce cinnamon.</p> +<p>½ ounce cinnamon.</p> </div> </div> @@ -13523,14 +13485,14 @@ 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.—<i>Mrs. R. A.</i></p> +Mix two boxes ground seed.—<i>Mrs. R. A.</i></p> <p class="recipe"><span class="smcap">Chow-Chow.</span></p> <div class="block-container"> <div class="ings"> -<p>½ peck onions.</p> -<p>½ peck green tomatoes.</p> +<p>½ peck onions.</p> +<p>½ peck green tomatoes.</p> <p>5 dozen cucumbers.</p> </div> </div> @@ -13553,17 +13515,17 @@ them, and let them stand all night; then add:</p> </div> <p>Cover all with one gallon and one pint of strong vinegar, and -boil thirty minutes.—<i>Miss E. T.</i></p> +boil thirty minutes.—<i>Miss E. T.</i></p> <p class="recipe"><i>Chow-Chow.</i></p> <div class="block-container"> <div class="ings"> -<p>½ peck onions.</p> -<p>½ peck green tomatoes.</p> +<p>½ peck onions.</p> +<p>½ peck green tomatoes.</p> <p>3 dozen large cucumbers.</p> <p>4 large green peppers.</p> -<p>½ pint small peppers, red and green.</p> +<p>½ pint small peppers, red and green.</p> </div> </div> @@ -13580,8 +13542,8 @@ pickles:</p> <p>1 ounce black pepper.</p> <p>1 ounce white mustard-seed.</p> <p>1 ounce turmeric.</p> -<p>½ ounce cloves.</p> -<p>½ ounce celery-seed.</p> +<p>½ ounce cloves.</p> +<p>½ ounce celery-seed.</p> <p>3 tablespoonfuls made mustard.</p> <p>2 pounds brown sugar.</p> <p>With a little horseradish.</p> @@ -13589,7 +13551,7 @@ pickles:</p> </div> <p>Cover with vinegar, and boil till tender, a half-hour or more. -When cold, ready for use.—<i>Mrs. C. N.</i></p> +When cold, ready for use.—<i>Mrs. C. N.</i></p> <p class="recipe"><span class="smcap">Chow-Chow Pickle.</span></p> @@ -13602,14 +13564,14 @@ When cold, ready for use.—<i>Mrs. C. N.</i></p> <p>2 tablespoonfuls black pepper.</p> <p>2 tablespoonfuls of allspice.</p> <p>2 tablespoonfuls of celery-seed.</p> -<p>½ pint mustard-seed.</p> +<p>½ pint mustard-seed.</p> <p>1 tablespoonful ground mustard.</p> </div> </div> <p>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.—<i>Mrs. J. H. F.</i></p> +spices, and sugar; boil until syrup is formed. Excellent.—<i>Mrs. J. H. F.</i></p> <p class="recipe"><span class="smcap">Chow-Chow.</span></p> @@ -13618,16 +13580,16 @@ must be increased, of course. The ingredients consist of:</p> <div class="block-container"> <div class="ings"> -<p>¼ peck green tomatoes.</p> +<p>¼ peck green tomatoes.</p> <p>1 large head of cabbage.</p> <p><span class="pagenum"><a name="Page_285" id="Page_285">285</a></span></p> <p>6 large onions.</p> <p>1 dozen cucumbers.</p> -<p>½ pint grated horseradish</p> -<p>½ pound white mustard-seed.</p> -<p>½ ounce celery-seed.</p> +<p>½ pint grated horseradish</p> +<p>½ pound white mustard-seed.</p> +<p>½ ounce celery-seed.</p> <p>A few small onions.</p> -<p>½ teacup ground pepper.</p> +<p>½ teacup ground pepper.</p> <p>Turmeric, ground cinnamon.</p> <p>A little brown sugar.</p> </div> @@ -13637,13 +13599,13 @@ must be increased, of course. The ingredients consist of:</p> 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.—<i>Mrs. O. B.</i></p> +be mixed in while warm.—<i>Mrs. O. B.</i></p> <p class="recipe"><span class="smcap">Leesburg Chow-Chow.</span></p> <div class="block-container"> <div class="ings"> -<p>½ peck green tomatoes.</p> +<p>½ peck green tomatoes.</p> <p>2 large heads cabbage.</p> <p>15 large white onions.</p> <p>25 cucumbers.</p> @@ -13657,19 +13619,19 @@ Mix with this, then:</p> <div class="block-container"> <div class="ings"> <p>1 pint grated horseradish.</p> -<p>½ pint small white onions.</p> -<p>½ pound white mustard-seed.</p> +<p>½ pint small white onions.</p> +<p>½ pound white mustard-seed.</p> <p>1 ounce celery-seed.</p> -<p>½ teacup ground black pepper.</p> -<p>½ teacup turmeric.</p> -<p>½ teacup cinnamon.</p> +<p>½ teacup ground black pepper.</p> +<p>½ teacup turmeric.</p> +<p>½ teacup cinnamon.</p> </div> </div> <p>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.—<i>Mrs. J. B. D.</i> +sweet oil.—<i>Mrs. J. B. D.</i> <span class="pagenum"><a name="Page_286" id="Page_286">286</a></span></p> <p class="recipe"><span class="smcap">Sweet Pickle Peaches.</span></p> @@ -13680,20 +13642,20 @@ sweet oil.—<i>Mrs. J. B. D.</i> 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.—<i>Mrs. D. R.</i></p> +pour on the syrup. Cover when cool.—<i>Mrs. D. R.</i></p> <p class="recipe"><span class="smcap">To Pickle Peaches.</span></p> <div class="block-container"> <div class="ings"> <p>1 pound peaches.</p> -<p>½ pound sugar.</p> +<p>½ pound sugar.</p> <p>1 pint vinegar.</p> </div> </div> <p>Mace, cloves, cinnamon; boil the ingredients every day, for -six days, and pour over the peaches.—<i>Mrs. F. D. G.</i></p> +six days, and pour over the peaches.—<i>Mrs. F. D. G.</i></p> <p class="recipe"><span class="smcap">Spiced Peaches.</span></p> @@ -13704,14 +13666,14 @@ 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.</p> -<p>Cherries can be pickled in the same way.—<i>Mrs. C. C.</i></p> +<p>Cherries can be pickled in the same way.—<i>Mrs. C. C.</i></p> <p class="recipe"><span class="smcap">Peaches to Pickle.</span></p> <p>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.—<i>Mrs. A. H.</i></p> +half an hour, adding cinnamon, cloves, and allspice.—<i>Mrs. A. H.</i></p> <p class="recipe"><span class="smcap">Pickled Peaches</span></p> @@ -13721,29 +13683,29 @@ sugar to one pint vinegar. Allow three pounds sugar and three pints vinegar to one pan peaches. Scald the vinegar, then put <span class="pagenum"><a name="Page_287" id="Page_287">287</a></span> on the peaches; boil till nearly soft, then take out and boil the -vinegar a little longer, and pour over the fruit.—<i>Mrs. G. P.</i></p> +vinegar a little longer, and pour over the fruit.—<i>Mrs. G. P.</i></p> <p class="recipe"><i>Pickled Peaches.</i></p> <p>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.—<i>Miss E. T.</i></p> +turmeric in your vinegar. Pour it on hot.—<i>Miss E. T.</i></p> <p class="recipe"><span class="smcap">Peach, Pear, Quince and Apple Pickle.</span></p> <div class="block-container"> <div class="ings"> <p>1 pound fruit.</p> -<p>½ pound sugar</p> -<p>½ pint vinegar.</p> +<p>½ pound sugar</p> +<p>½ pint vinegar.</p> </div> </div> <p>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.—<i>Mrs. Dr. J.</i></p> +fruit for nine mornings.—<i>Mrs. Dr. J.</i></p> <p class="recipe"><span class="smcap">Sweet Pickle.</span> (<i>Honolulu Melon.</i>)</p> @@ -13759,7 +13721,7 @@ fruit for nine mornings.—<i>Mrs. Dr. J.</i></p> <p>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.—<i>Mrs. M. W. T.</i></p> +pour on the pickles until they seem done.—<i>Mrs. M. W. T.</i></p> <p class="recipe"><span class="smcap">Cantaloupe Pickle.</span></p> @@ -13771,7 +13733,7 @@ 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 <span class="pagenum"><a name="Page_288" id="Page_288">288</a></span> day pour off, and boil the syrup until it thickens a little, and -return to the fruit boiling-hot.—<i>Mrs. F. F. F.</i></p> +return to the fruit boiling-hot.—<i>Mrs. F. F. F.</i></p> <p class="recipe"><i>Cantaloupe Pickle.</i></p> @@ -13781,7 +13743,7 @@ brown sugar; cloves and mace to your taste.</p> <p>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.—<i>Mrs. E. I.</i></p> +pickles, hot. When cold, it is ready for use.—<i>Mrs. E. I.</i></p> <p class="recipe"><i>Cantaloupe Pickle.</i></p> @@ -13790,7 +13752,7 @@ 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.—<i>Mrs. R. P.</i></p> +in the fruit, cooking it thirty or forty minutes.—<i>Mrs. R. P.</i></p> <p class="recipe"><span class="smcap">Ripe Muskmelon Pickles.</span></p> @@ -13800,7 +13762,7 @@ 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.—<i>Mrs. A. C.</i></p> +sugar to one gallon vinegar, and boil until it is right thick.—<i>Mrs. A. C.</i></p> <p class="recipe"><span class="smcap">Sweet Watermelon Pickle.</span></p> @@ -13816,7 +13778,7 @@ 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.—<i>Mrs. L. W. C.</i></p> +all necessary.—<i>Mrs. L. W. C.</i></p> <p class="recipe"><span class="smcap">Watermelon Pickle.</span></p> @@ -13832,7 +13794,7 @@ all necessary.—<i>Mrs. L. W. C.</i></p> <p>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.—<i>Mrs. A. T.</i></p> +pour in the vinegar.—<i>Mrs. A. T.</i></p> <p class="recipe"><span class="smcap">Watermelon Rind Pickle.</span></p> @@ -13840,7 +13802,7 @@ pour in the vinegar.—<i>Mrs. A. T.</i></p> 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.—<i>Mrs. C. C. +it come to a boil; then pour it over the melons.—<i>Mrs. C. C. McP.</i></p> <p class="recipe"><span class="smcap">Pickle of Watermelon Rind.</span></p> @@ -13851,7 +13813,7 @@ 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.—<i>Mrs. -Dr. P. C.</i></p> +Dr. P. C.</i></p> <p class="recipe"><span class="smcap">Pickled Plums.</span></p> @@ -13868,7 +13830,7 @@ Dr. P. C.</i></p> <p>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.—<i>Mrs. W.</i></p> +three days, the last time scalding plums and syrup together.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">To Pickle Damsons.</span></p> @@ -13880,20 +13842,20 @@ cloves, half-ounce allspice.</p> 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.—<i>Miss D. D.</i></p> +till the fruit is done.—<i>Miss D. D.</i></p> <p class="recipe"><span class="smcap">Sweet Pickle.</span></p> <p>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.—<i>Mrs. O. B.</i></p> +peeled peaches.—<i>Mrs. O. B.</i></p> <p class="recipe"><span class="smcap">German Pickle.</span></p> <div class="block-container"> <div class="ings"> -<p>½ pound white sugar.</p> +<p>½ pound white sugar.</p> <p>1 pound damsons.</p> <p>1 pint vinegar.</p> <p>1 teaspoonful cloves.</p> @@ -13904,7 +13866,7 @@ peeled peaches.—<i>Mrs. O. B.</i></p> <p>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.—<i>Mrs. R. L. P.</i> +three-fourths full, and pour in the syrup.—<i>Mrs. R. L. P.</i> <span class="pagenum"><a name="Page_291" id="Page_291">291</a></span></p> <p class="recipe"><span class="smcap">Damson Pickle.</span></p> @@ -13923,15 +13885,15 @@ three-fourths full, and pour in the syrup.—<i>Mrs. R. L. P.</i> <p>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.—<i>Mrs. C. N.</i></p> +vinegar for four days.—<i>Mrs. C. N.</i></p> <p class="recipe"><span class="smcap">Composition Pickle.</span></p> <div class="block-container"> <div class="ings"> <p>1 gallon chopped cabbage.</p> -<p>½ gallon green tomatoes, sliced.</p> -<p>½ gallon cucumbers.</p> +<p>½ gallon green tomatoes, sliced.</p> +<p>½ gallon cucumbers.</p> <p>1 quart onions.</p> </div> </div> @@ -13948,11 +13910,11 @@ off the water. Add:</p> <p>2 ounces celery seed.</p> <p>2 pounds brown sugar.</p> <p>2 spoonfuls salt.</p> -<p>½ gallon strong vinegar; boil twenty minutes.—<i>Mrs. C. C.</i></p> +<p>½ gallon strong vinegar; boil twenty minutes.—<i>Mrs. C. C.</i></p> </div> </div> -<p class="recipe"><span class="smcap">Ragoût Pickle.</span></p> +<p class="recipe"><span class="smcap">Ragoût Pickle.</span></p> <div class="block-container"> <div class="ings"> @@ -13971,7 +13933,7 @@ off the water. Add:</p> </div> </div> -<p>Boil all well together, and it is ready for use.—<i>Miss E. T.</i></p> +<p>Boil all well together, and it is ready for use.—<i>Miss E. T.</i></p> <p class="recipe"><span class="smcap">Kentucky Pickle.</span></p> @@ -13981,15 +13943,15 @@ 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.</p> -<p>Pack in jars, and cover with strong cold vinegar.—<i>Mrs. M. D.</i></p> +<p>Pack in jars, and cover with strong cold vinegar.—<i>Mrs. M. D.</i></p> <p class="recipe"><span class="smcap">French Pickles.</span></p> <div class="block-container"> <div class="ings"> <p>1 peck green tomatoes.</p> -<p>¼ peck onions.</p> -<p>¼ pound white mustard-seed.</p> +<p>¼ peck onions.</p> +<p>¼ pound white mustard-seed.</p> <p>1 ounce allspice.</p> <p>1 ounce cloves.</p> <p>1 bottle mixed mustard.</p> @@ -14006,14 +13968,14 @@ off the brine.</p> <p>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.—<i>Mrs. Dr. S.</i></p> +hour.—<i>Mrs. Dr. S.</i></p> <p class="recipe"><i>French Pickle.</i></p> <div class="block-container"> <div class="ings"> <p>1 gallon cabbage.</p> -<p>½ gallon green tomatoes.</p> +<p>½ gallon green tomatoes.</p> <p><span class="pagenum"><a name="Page_293" id="Page_293">293</a></span></p> <p>1 quart onions.</p> <p>6 pods green pepper, without the seed.</p> @@ -14024,8 +13986,8 @@ hour.—<i>Mrs. Dr. S.</i></p> <p>1 tablespoonful cloves.</p> <p>2 tablespoonfuls salt.</p> <p>1 tablespoonful celery.</p> -<p>¼ pound sugar.</p> -<p>½ gallon vinegar.</p> +<p>¼ pound sugar.</p> +<p>½ gallon vinegar.</p> </div> </div> @@ -14033,7 +13995,7 @@ hour.—<i>Mrs. Dr. S.</i></p> 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.—<i>Mrs. M. +only make a small quantity when boiled down.—<i>Mrs. M. McN.</i></p> <p class="recipe"><span class="smcap">Spanish Pickle.</span></p> @@ -14042,8 +14004,8 @@ McN.</i></p> <div class="ings"> <p>4 dozen large cucumbers.</p> <p>4 large green peppers.</p> -<p>½ peck onions.</p> -<p>½ peck green tomatoes.</p> +<p>½ peck onions.</p> +<p>½ peck green tomatoes.</p> </div> </div> @@ -14055,7 +14017,7 @@ 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.—<i>Mrs. J. J. M.</i></p> +hour.—<i>Mrs. J. J. M.</i></p> <p class="recipe"><span class="smcap">Onion Pickle.</span></p> @@ -14063,7 +14025,7 @@ hour.—<i>Mrs. J. J. M.</i></p> thirty minutes; take them out and lay on dishes in the sun, a <span class="pagenum"><a name="Page_294" id="Page_294">294</a></span> day or two, then put them in vinegar prepared as for cabbage -pickle.—<i>Mrs. Dr. J.</i></p> +pickle.—<i>Mrs. Dr. J.</i></p> <p class="recipe"><span class="smcap">Pickled Onions.</span></p> @@ -14072,7 +14034,7 @@ 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.—<i>Mrs. A. H.</i></p> +onions in a few minutes; add sugar to your taste.—<i>Mrs. A. H.</i></p> <p class="recipe"><span class="smcap">Lemon Pickle.</span></p> @@ -14083,7 +14045,7 @@ 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.—<i>Mrs. A.</i></p> +The time to pickle them is about February.—<i>Mrs. A.</i></p> <p class="recipe"><span class="smcap">Pickling Fifty Lemons.</span></p> @@ -14095,7 +14057,7 @@ white mustard-seed, two tablespoonfuls mace, one pound ginger, four tablespoonfuls celery-seed, one pound black pepper, two pounds sugar, one handful horseradish scraped.</p> -<p>All the spices, except mustard-seed, must be pulverized.—<i>Mrs. H. P. C.</i></p> +<p>All the spices, except mustard-seed, must be pulverized.—<i>Mrs. H. P. C.</i></p> <p class="recipe"><span class="smcap">Apple Pickle.</span></p> @@ -14114,7 +14076,7 @@ pounds sugar, one handful horseradish scraped.</p> </div> </div> -<p>Boil until the apples are perfectly clear.—<i>Mrs. J. A. S.</i></p> +<p>Boil until the apples are perfectly clear.—<i>Mrs. J. A. S.</i></p> <p class="recipe"><span class="smcap">Cherry Pickle.</span></p> @@ -14126,7 +14088,7 @@ to your taste, allspice, mace, cloves, and cinnamon.</p> 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.—<i>Mrs. C.</i></p> +and your pickle is ready for use.—<i>Mrs. C.</i></p> <p class="recipe"><span class="smcap">Pickled Blackberries.</span></p> @@ -14134,7 +14096,7 @@ and your pickle is ready for use.—<i>Mrs. C.</i></p> 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.—<i>Mrs. W.</i></p> +minutes more. The spices can be omitted, if preferred.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">Tomato Catsup.</span></p> @@ -14143,7 +14105,7 @@ 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.—<i>Mrs. A. A.</i></p> +salt, pepper, and spices.—<i>Mrs. A. A.</i></p> <p class="recipe"><i>Tomato Catsup.</i></p> @@ -14153,14 +14115,14 @@ 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.—<i>Mrs. C. B.</i></p> +thick.—<i>Mrs. C. B.</i></p> <p class="recipe"><i>Cold Tomato Catsup.</i></p> <div class="block-container"> <div class="ings"> -<p>½ peck ripe tomatoes.</p> -<p>½ gallon vinegar.</p> +<p>½ peck ripe tomatoes.</p> +<p>½ gallon vinegar.</p> <p>1 teacup salt.</p> <p>1 teacup mustard, ground fine.</p> <p>4 pods red pepper.</p> @@ -14171,7 +14133,7 @@ thick.—<i>Mrs. C. B.</i></p> </div> <p>All of the ingredients must be cut fine, and mixed cold. Put -in bottles, cork, and seal tight. It is better kept awhile.—<i>Mrs. P.</i></p> +in bottles, cork, and seal tight. It is better kept awhile.—<i>Mrs. P.</i></p> <p class="recipe"><i>Tomato Catsup.</i></p> @@ -14188,7 +14150,7 @@ in bottles, cork, and seal tight. It is better kept awhile.—<i>Mrs. P.</i> </div> <p>Boil all well together, then add three pounds sugar, and boil -awhile.—<i>Mrs. M. S. C.</i></p> +awhile.—<i>Mrs. M. S. C.</i></p> <p class="recipe"><i>Tomato Catsup.</i></p> @@ -14208,14 +14170,14 @@ one nutmeg, salt and sugar to the taste.</p> <p>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.—<i>Mrs. S. T.</i></p> +fire. Bottle, cork, and seal.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Cucumber Catsup.</span></p> <p>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.—<i>Mrs. L. P.</i></p> +the air.—<i>Mrs. L. P.</i></p> <p class="recipe"><i>Cucumber Catsup.</i></p> @@ -14224,7 +14186,7 @@ tablespoonful black pepper, one tablespoonful salt, one teaspoonful pounded celery-seed.</p> <p>Put the catsup in bottles, with large mouths; as the cucumber -settles, and is hard to get out.—<i>Mrs. H. T.</i></p> +settles, and is hard to get out.—<i>Mrs. H. T.</i></p> <p class="recipe"><i>Cucumber Catsup.</i></p> @@ -14232,13 +14194,13 @@ settles, and is hard to get out.—<i>Mrs. H. T.</i></p> 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.—<i>Mrs. P. W.</i></p> +with good vinegar, and bottle.—<i>Mrs. P. W.</i></p> <p class="recipe"><i>Cucumber Catsup.</i></p> <p>One dozen cucumbers, four large onions, four tablespoonfuls salt, four teaspoonfuls black pepper, one quart strong vinegar. -Grate onions and cucumbers.—<i>Mrs. H. D.</i> +Grate onions and cucumbers.—<i>Mrs. H. D.</i> <span class="pagenum"><a name="Page_298" id="Page_298">298</a></span></p> <p class="recipe"><span class="smcap">Walnut Catsup.</span></p> @@ -14251,9 +14213,9 @@ Grate onions and cucumbers.—<i>Mrs. H. D.</i> <p>A handful horseradish.</p> <p>1 cup mustard-seed, bruised.</p> <p>1 pint eschalots, cut fine.</p> -<p>½ pint garlic.</p> -<p>¼ pound allspice.</p> -<p>¼ pound black pepper.</p> +<p>½ pint garlic.</p> +<p>¼ pound allspice.</p> +<p>¼ pound black pepper.</p> <p>A tablespoonful ginger.</p> </div> </div> @@ -14262,7 +14224,7 @@ Grate onions and cucumbers.—<i>Mrs. H. D.</i> 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.—<i>Mrs. A. C.</i></p> +nearly cool, strain, bottle, and seal the bottles.—<i>Mrs. A. C.</i></p> <p class="recipe"><i>Walnut Catsup.</i></p> @@ -14270,7 +14232,7 @@ nearly cool, strain, bottle, and seal the bottles.—<i>Mrs. A. C.</i></p> 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.—<i>Miss E. T.</i></p> +it. Have good corks.—<i>Miss E. T.</i></p> <p class="recipe"><i>To make Catsup of Walnuts.</i></p> @@ -14280,7 +14242,7 @@ 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.—<i>Mrs. M. P.</i></p> +then strain it again, and bottle for use.—<i>Mrs. M. P.</i></p> <p class="recipe"><i>To make Walnut Catsup from the Leaves.</i></p> @@ -14295,7 +14257,7 @@ 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.—<i>Mrs. E. W.</i></p> +liquor, strain and bottle.—<i>Mrs. E. W.</i></p> <p class="recipe"><i>Bay Sauce.</i></p> @@ -14310,7 +14272,7 @@ Put it in the sun for a fortnight, then bottle. It will not be good for use until it is six months old.</p> <p>This is an excellent sauce for fish. It will improve it to add -a tablespoonful of ground ginger.—<i>Mrs. E. C. G.</i></p> +a tablespoonful of ground ginger.—<i>Mrs. E. C. G.</i></p> <p class="recipe"><i>Bay Sauce.</i></p> @@ -14321,7 +14283,7 @@ 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.—<i>Mrs. H. D.</i></p> +six months. Some think two or three large onions an addition.—<i>Mrs. H. D.</i></p> <p class="recipe"><span class="smcap">Mushroom Catsup.</span></p> @@ -14334,14 +14296,14 @@ 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.</p> -<p>Cork and seal.—<i>Mrs. C.</i></p> +<p>Cork and seal.—<i>Mrs. C.</i></p> <p class="recipe"><i>Mushroom Sauce.</i></p> <p>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.—<i>Mrs. J. S.</i></p> +taken from the broiler. A very nice sauce for steaks.—<i>Mrs. J. S.</i></p> <p class="recipe"><span class="smcap">Mushroom Catsup.</span></p> @@ -14353,7 +14315,7 @@ black pepper, one-quarter ounce allspice, one-half ounce ginger, two large blades mace.</p> <p>Boil quickly twenty minutes. When perfectly cold, put into -bottles, and cork well, and keep in a cool place.—<i>Mr. J. B. N.</i></p> +bottles, and cork well, and keep in a cool place.—<i>Mr. J. B. N.</i></p> <p class="recipe"><i>Mushroom Catsup.</i></p> @@ -14367,7 +14329,7 @@ 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.</p> -<p>Let it cool and bottle.—<i>Mrs. C. C.</i> +<p>Let it cool and bottle.—<i>Mrs. C. C.</i> <span class="pagenum"><a name="Page_301" id="Page_301">301</a></span></p> <p class="recipe"><span class="smcap">Horseradish Sauce.</span></p> @@ -14376,7 +14338,7 @@ it is reduced one-half.</p> 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.—<i>Mrs. S. T.</i></p> +before using.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Horseradish Sauce.</i></p> @@ -14390,7 +14352,7 @@ made.</p> <p>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.—<i>Mrs. -Dr. J.</i></p> +Dr. J.</i></p> <p class="recipe"><i>Celery Vinegar.</i></p> @@ -14403,7 +14365,7 @@ 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.—<i>Mrs. R.</i></p> +days; then strain, cork, and seal.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Pepper Sauce.</span></p> @@ -14421,13 +14383,13 @@ days; then strain, cork, and seal.—<i>Mrs. R.</i></p> </div> <p>Boil the spices and sugar in two quarts of best cider vinegar, -and pour boiling hot over the cabbage and pepper.—<i>Mrs. W. A. S.</i></p> +and pour boiling hot over the cabbage and pepper.—<i>Mrs. W. A. S.</i></p> <p class="recipe"><span class="smcap">Pepper Vinegar.</span></p> <p>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.—<i>Mrs. Dr. J.</i></p> +quart; strain through a sieve, and bottle for use.—<i>Mrs. Dr. J.</i></p> <p class="recipe"><span class="smcap">Red Pepper Catsup.</span></p> @@ -14438,20 +14400,20 @@ 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.—<i>Mrs. G. N.</i></p> +and cork tightly.—<i>Mrs. G. N.</i></p> <p class="recipe"><span class="smcap">Caper Sauce.</span></p> <p>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.—<i>Mrs. R.</i></p> +be good substitutes for the capers. For boiled mutton.—<i>Mrs. R.</i></p> <p class="recipe"><i>Caper Sauce.</i></p> <p>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.—<i>Mrs. S. T.</i></p> +pepper. Let it boil up once and serve.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Tartan Sauce.</span></p> @@ -14467,7 +14429,7 @@ 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.—<i>Miss E. S.</i></p> +oysters.—<i>Miss E. S.</i></p> <p class="recipe"><span class="smcap">Morcan's Tartan Sauce.</span></p> @@ -14480,7 +14442,7 @@ 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.—<i>Mrs. S.</i></p> +cold meats, chicken or turkey.—<i>Mrs. S.</i></p> <p class="recipe"><span class="smcap">Aromatic Mustard.</span></p> @@ -14498,13 +14460,13 @@ cold meats, chicken or turkey.—<i>Mrs. S.</i></p> <p>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.—<i>Mr. R. H. M.</i></p> +of time.—<i>Mr. R. H. M.</i></p> <p class="recipe"><span class="smcap">To Mix Mustard.</span></p> <p>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.—<i>Mrs. P. W.</i> +preferred, one teaspoonful pepper, and one of salt.—<i>Mrs. P. W.</i> <span class="pagenum"><a name="Page_304" id="Page_304">304</a></span></p> <hr class="l15" /> @@ -14577,7 +14539,7 @@ after cooling it and wrapping it in a thick napkin.</p> </div> <p>Use a little more flour, if the almonds are omitted.—<i>Mrs. -Dr. S.</i></p> +Dr. S.</i></p> <p class="recipe"><i>White Cake.</i></p> @@ -14589,7 +14551,7 @@ Dr. S.</i></p> <p>The whites of 5 eggs.</p> <p>3 cups of flour.</p> <p>3 teaspoonfuls cream of tartar.</p> -<p>1 teaspoonful of soda.—<i>Mrs. D. C. K.</i></p> +<p>1 teaspoonful of soda.—<i>Mrs. D. C. K.</i></p> </div> </div> @@ -14599,7 +14561,7 @@ Dr. S.</i></p> <div class="ings"> <p>1 pound sugar.</p> <p>The whites of 10 eggs.</p> -<p>¾ pound butter.</p> +<p>¾ pound butter.</p> <p>1 pound of flour.</p> </div> </div> @@ -14607,7 +14569,7 @@ Dr. S.</i></p> <p><span class="pagenum"><a name="Page_306" id="Page_306">306</a></span></p> <p>Flavor with lemon or rose-water, and bake in a moderate -oven.—<i>Mrs. F. C. W.</i></p> +oven.—<i>Mrs. F. C. W.</i></p> <p class="recipe"><span class="smcap">Leighton Cake.</span></p> @@ -14619,7 +14581,7 @@ oven.—<i>Mrs. F. C. W.</i></p> <p>4 pints flour.</p> <p>2 teaspoonfuls essence of almonds.</p> <p>The whites of 12 eggs.</p> -<p>2 teaspoonfuls yeast powder, mixed in flour.—<i>Mrs. N.</i></p> +<p>2 teaspoonfuls yeast powder, mixed in flour.—<i>Mrs. N.</i></p> </div> </div> @@ -14639,22 +14601,22 @@ oven.—<i>Mrs. F. C. W.</i></p> <p>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.—<i>Mrs. P. McG.</i></p> +each layer of icing.—<i>Mrs. P. McG.</i></p> <p class="recipe"><i>White Mountain Cake.</i></p> <div class="block-container"> <div class="ings"> <p>1 pound sugar.</p> -<p>½ pound butter.</p> -<p>¾ pound of flour.</p> +<p>½ pound butter.</p> +<p>¾ pound of flour.</p> <p>1 large teaspoonful essence of bitter almonds.</p> <p>Whites of 10 eggs, whipped very stiff.</p> </div> </div> <p>Cream butter and sugar, put next the eggs, then the flour, -lastly the flavoring.—<i>Mrs. D. C. K.</i></p> +lastly the flavoring.—<i>Mrs. D. C. K.</i></p> <p class="recipe"><i>White Mountain Cake.</i></p> @@ -14664,7 +14626,7 @@ 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.—<i>Mrs. J. L.</i></p> +well, and put between the cakes as you would jelly.—<i>Mrs. J. L.</i></p> <p class="recipe"><i>White Mountain Cake.</i></p> @@ -14672,7 +14634,7 @@ well, and put between the cakes as you would jelly.—<i>Mrs. J. L.</i></p> <div class="ings"> <p>1 pound flour.</p> <p>1 pound sugar.</p> -<p>¾ pound butter.</p> +<p>¾ pound butter.</p> <p>Whites of 16 eggs.</p> <p>Wine-glass of wine or brandy.</p> <p>Bake in flat pans.</p> @@ -14682,7 +14644,7 @@ well, and put between the cakes as you would jelly.—<i>Mrs. J. L.</i></p> <p>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.—<i>Mrs. M.</i></p> +Ice it all, or only on top, or not at all, as you please.—<i>Mrs. M.</i></p> <p class="recipe"><i>Mountain Cake.</i></p> @@ -14692,15 +14654,15 @@ Ice it all, or only on top, or not at all, as you please.—<i>Mrs. M.</i></ <p>1 cup of butter.</p> <p>2 cups of sugar.</p> <p>3 cups of flour.</p> -<p>½ cup sweet milk.</p> +<p>½ cup sweet milk.</p> <p>1 teaspoonful of cream of tartar.</p> -<p>½ teaspoonful of soda.</p> +<p>½ teaspoonful of soda.</p> </div> </div> <p>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.—<i>Mrs. Dr. S.</i></p> +jelly; then form a large cake, and ice over.—<i>Mrs. Dr. S.</i></p> <p class="recipe"><span class="smcap">Snow Mountain Cake.</span></p> @@ -14709,8 +14671,8 @@ jelly; then form a large cake, and ice over.—<i>Mrs. Dr. S.</i></p> <p>1 cup of butter.</p> <p>3 cups of sugar, creamed together.</p> <p>1 cup of sweet cream.</p> -<p>1 teaspoonful cream of tartar and ½ teaspoon of soda, sprinkled</p> -<p>in 3½ cups of sifted flour.</p> +<p>1 teaspoonful cream of tartar and ½ teaspoon of soda, sprinkled</p> +<p>in 3½ cups of sifted flour.</p> <p>Whites of 10 eggs.</p> </div> </div> @@ -14721,14 +14683,14 @@ jelly; then form a large cake, and ice over.—<i>Mrs. Dr. S.</i></p> each layer with grated cocoanut.</p> <p>Take the whites of three eggs for the icing, and grate one -cocoanut.—<i>Mrs. C. M. A.</i></p> +cocoanut.—<i>Mrs. C. M. A.</i></p> <p class="recipe"><span class="smcap">Snow Cake.</span></p> <div class="block-container"> <div class="ings"> <p>Whites of 10 eggs.</p> -<p>1½ cups of sugar.</p> +<p>1½ cups of sugar.</p> <p>1 cup of flour.</p> <p>2 teaspoons of cream of tartar.</p> <p>Salt.</p> @@ -14738,7 +14700,7 @@ cocoanut.—<i>Mrs. C. M. A.</i></p> <p>Rub the flour, cream tartar, sugar, and salt, well together. Add the eggs beaten light, and stir only sufficient to mix very -lightly.—<i>Mrs. G. P.</i></p> +lightly.—<i>Mrs. G. P.</i></p> <p class="recipe"><span class="smcap">White Mountain Ash Cake.</span></p> @@ -14746,9 +14708,9 @@ lightly.—<i>Mrs. G. P.</i></p> <div class="ings"> <p>1 pound white sugar.</p> <p>1 teacup of butter.</p> -<p>½ teacup sweet milk.</p> +<p>½ teacup sweet milk.</p> <p>Whites of 10 eggs.</p> -<p>½ small teaspoonful of soda.</p> +<p>½ small teaspoonful of soda.</p> <p>1 teaspoonful cream tartar.</p> <p>3 cups of flour.</p> <p>Flavor with vanilla or almond.</p> @@ -14758,7 +14720,7 @@ lightly.—<i>Mrs. G. P.</i></p> <p>Bake in jelly-cake pans, with icing and cocoanut between.</p> <p><i>Icing for cake.</i>—One pound fine white sugar, and whites of -three eggs.—<i>Miss E. P.</i></p> +three eggs.—<i>Miss E. P.</i></p> <p class="recipe"><span class="smcap">Mountain Ash Cake.</span></p> @@ -14768,9 +14730,9 @@ three eggs.—<i>Miss E. P.</i></p> <p>1 cup of butter.</p> <p>2 cups of sugar.</p> <p>3 cups of flour.</p> -<p>½ cup of sweet milk.</p> +<p>½ cup of sweet milk.</p> <p><span class="pagenum"><a name="Page_309" id="Page_309">309</a></span></p> -<p>½ teaspoonful of soda.</p> +<p>½ teaspoonful of soda.</p> <p>1 teaspoonful cream of tartar.</p> </div> </div> @@ -14778,15 +14740,15 @@ three eggs.—<i>Miss E. P.</i></p> <p>Mix all the ingredients well, and flavor with lemon.</p> <p>Bake in shallow pans; ice each cake separately and cover -with jelly, then form a large cake and ice over.—<i>Mrs. P.</i></p> +with jelly, then form a large cake and ice over.—<i>Mrs. P.</i></p> <p class="recipe"><span class="smcap">Bride's Cake.</span></p> <div class="block-container"> <div class="ings"> <p>1 pound flour.</p> -<p>¾ pounds sugar.</p> -<p>½ pound butter.</p> +<p>¾ pounds sugar.</p> +<p>½ pound butter.</p> <p>Whites of 14 eggs.</p> </div> </div> @@ -14794,74 +14756,74 @@ with jelly, then form a large cake and ice over.—<i>Mrs. P.</i></p> <p>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.—<i>Mrs. H. D.</i></p> +cake.—<i>Mrs. H. D.</i></p> <p class="recipe"><i>Bride's Cake.</i></p> <div class="block-container"> <div class="ings"> <p>Whites of 18 eggs.</p> -<p>1¼ pounds sugar.</p> +<p>1¼ pounds sugar.</p> <p>1 pound flour.</p> -<p>¾ pound butter.</p> +<p>¾ pound butter.</p> </div> </div> <p>Cream butter and sugar together; whip the eggs to a stiff froth, then add gradually, flour, butter, sugar.</p> -<p>Season with lemon or brandy. Bake as pound cake.—<i>Mrs. R. E.</i></p> +<p>Season with lemon or brandy. Bake as pound cake.—<i>Mrs. R. E.</i></p> <p class="recipe"><i>Bride's Cake.</i></p> <div class="block-container"> <div class="ings"> -<p>1½ pounds flour.</p> -<p>1½ pounds sugar.</p> +<p>1½ pounds flour.</p> +<p>1½ pounds sugar.</p> <p>1⅛ pounds butter.</p> <p>Whites of 20 eggs.</p> -<p>½ a teaspoon of powdered ammonia dissolved in ½ a wineglass of brandy.</p> -<p>Heavy plain icing. 1½ pound mould.</p> +<p>½ a teaspoon of powdered ammonia dissolved in ½ a wineglass of brandy.</p> +<p>Heavy plain icing. 1½ pound mould.</p> </div> </div> -<p>Insert the ring after the cake is baked.—<i>Miss S.</i> +<p>Insert the ring after the cake is baked.—<i>Miss S.</i> <span class="pagenum"><a name="Page_310" id="Page_310">310</a></span></p> <p class="recipe"><i>Bride's Cake.</i></p> <div class="block-container"> <div class="ings"> -<p>¾ pound flour.</p> -<p>½ pound butter.</p> +<p>¾ pound flour.</p> +<p>½ pound butter.</p> <p>14 whites of eggs.</p> <p>1 pound sugar—beat in the whites.</p> <p>The acid of 1 green lemon.</p> </div> </div> -<p>Double for one and a half pound cake.—<i>Mrs. J.</i></p> +<p>Double for one and a half pound cake.—<i>Mrs. J.</i></p> <p class="recipe"><span class="smcap">Silver Cake.</span></p> <div class="block-container"> <div class="ings"> <p>Whites of 8 eggs.</p> -<p>¼ pound of butter.</p> -<p>½ pound of sugar.</p> -<p>¼ and ½ a quarter of a pound of sifted flour, or 6 ounces of flour.</p> +<p>¼ pound of butter.</p> +<p>½ pound of sugar.</p> +<p>¼ and ½ a quarter of a pound of sifted flour, or 6 ounces of flour.</p> </div> </div> -<p>Cream the butter and sugar.—<i>Mrs. W. C. R.</i></p> +<p>Cream the butter and sugar.—<i>Mrs. W. C. R.</i></p> <p class="recipe"><i>Silver Cake.</i></p> <div class="block-container"> <div class="ings"> <p>1 pound powdered sugar.</p> -<p>¾ pound flour.</p> -<p>½ pound butter.</p> +<p>¾ pound flour.</p> +<p>½ pound butter.</p> <p>Whites of 11 eggs.</p> <p>1 teaspoonful essence of bitter almond.</p> </div> @@ -14870,17 +14832,17 @@ froth, then add gradually, flour, butter, sugar.</p> <p>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.—<i>Mrs. S. T.</i></p> +almonds.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Silver Cake.</i></p> <div class="block-container"> <div class="ings"> <p>One cup sugar.</p> -<p>½ cup butter.</p> -<p>1½ cups flour.</p> -<p>½ cup of milk.</p> -<p>½ teaspoon of cream tartar, and half as much soda.</p> +<p>½ cup butter.</p> +<p>1½ cups flour.</p> +<p>½ cup of milk.</p> +<p>½ teaspoon of cream tartar, and half as much soda.</p> <p>Whites of 4 eggs.</p> </div> </div> @@ -14889,7 +14851,7 @@ almonds.—<i>Mrs. S. T.</i></p> flour with the soda and cream tartar; whisk the whites of the <span class="pagenum"><a name="Page_311" id="Page_311">311</a></span> eggs to a froth, and stir them in gently at the last. Flavor with -lemon.—<i>Mrs. C.</i></p> +lemon.—<i>Mrs. C.</i></p> <p class="recipe"><span class="smcap">Gold Cake.</span></p> @@ -14897,7 +14859,7 @@ lemon.—<i>Mrs. C.</i></p> <div class="ings"> <p>1 pound flour.</p> <p>1 pound sugar.</p> -<p>¾ pound butter.</p> +<p>¾ pound butter.</p> <p>Yolks of 11 eggs.</p> <p>Grated rind of an orange.</p> <p>Juice of 2 lemons.</p> @@ -14911,7 +14873,7 @@ lemon juice.</p> <p>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.—<i>Mrs. S. T.</i></p> +one pound cake-mould. Flavor the icing with lemon.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Angel's Cake.</span></p> @@ -14922,27 +14884,27 @@ one pound cake-mould. Flavor the icing with lemon.—<i>Mrs. S. T.</i></p> <p>2 cups of sugar.</p> <p>3 cups of flour.</p> <p>1 teaspoonful cream of tartar.</p> -<p>½ teaspoonful of soda, dissolved in ½ cup of milk.</p> +<p>½ teaspoonful of soda, dissolved in ½ cup of milk.</p> </div> </div> <p>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.—<i>Mrs. C.</i></p> +sides, sprinkling grated cocoanut over the whole.—<i>Mrs. C.</i></p> <p class="recipe"><span class="smcap">Lady Cake.</span></p> <div class="block-container"> <div class="ings"> <p>1 pound sugar.</p> -<p>½ pound of flour.</p> +<p>½ pound of flour.</p> <p>6 ounces of butter.</p> <p>The whites of 14 eggs.</p> </div> </div> -<p>Season with two drops oil of bitter almond.—<i>Miss S.</i> +<p>Season with two drops oil of bitter almond.—<i>Miss S.</i> <span class="pagenum"><a name="Page_312" id="Page_312">312</a></span></p> <p class="recipe"><i>Lady Cake.</i></p> @@ -14954,28 +14916,28 @@ sides, sprinkling grated cocoanut over the whole.—<i>Mrs. C.</i></p> <p>2 cups of sugar.</p> <p>1 cup of butter, creamed with the sugar.</p> <p>1 teaspoonful cream of tartar in the flour.</p> -<p>½ teaspoonful of soda in ½ cup sweet milk.</p> +<p>½ teaspoonful of soda in ½ cup sweet milk.</p> </div> </div> <p>Beat all together, and bake in a mould or small pans. Season to taste. A little whisky or rum improves cake of all kinds.—<i>Mrs. -Dr. C.</i></p> +Dr. C.</i></p> <p class="recipe"><span class="smcap">Delicate Cake.</span></p> <div class="block-container"> <div class="ings"> <p>2 cups white sugar.</p> -<p>2½ cups corn starch.</p> +<p>2½ cups corn starch.</p> <p>8 tablespoonfuls butter.</p> <p>Whites of 8 eggs.</p> -<p>½ teaspoonful soda, dissolved in milk.</p> -<p>½ teaspoonful cream tartar in corn starch.</p> +<p>½ teaspoonful soda, dissolved in milk.</p> +<p>½ teaspoonful cream tartar in corn starch.</p> </div> </div> -<p>Flavor with juice of one lemon.—<i>Mrs. R. R.</i></p> +<p>Flavor with juice of one lemon.—<i>Mrs. R. R.</i></p> <p class="recipe"><i>Delicate Cake.</i></p> @@ -14986,7 +14948,7 @@ Dr. C.</i></p> <p>Stir in 1 pound of sifted flour.</p> -<p>Flavor to the taste. Bake immediately.—<i>Mrs. A. H.</i></p> +<p>Flavor to the taste. Bake immediately.—<i>Mrs. A. H.</i></p> <p class="recipe"><span class="smcap">Merry Christmas Cake.</span></p> @@ -14996,7 +14958,7 @@ Dr. C.</i></p> <p>1 cup corn starch.</p> <p>2 cups flour.</p> <p>1 cup butter.</p> -<p>½ cup sweet milk.</p> +<p>½ cup sweet milk.</p> <p>Whites of 8 eggs.</p> <p>2 teaspoonfuls baking powder.</p> </div> @@ -15013,17 +14975,17 @@ pretty dish.—<i>Mrs. McG.</i></p> <div class="ings"> <p>1 cup butter.</p> <p>2 cups sugar.</p> -<p>1½ cups corn starch.</p> +<p>1½ cups corn starch.</p> <p>2 cups flour.</p> <p>1 cup milk, perfectly sweet.</p> -<p>½ teaspoonful soda.</p> -<p>½ teaspoonful cream tartar.</p> +<p>½ teaspoonful soda.</p> +<p>½ teaspoonful cream tartar.</p> </div> </div> <p>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.<i>—Mrs. S.</i></p> +Mix these well, and then add the whites of eight eggs well beaten.<i>—Mrs. S.</i></p> <p class="recipe"><span class="smcap">White Fruit Cake.</span></p> @@ -15035,7 +14997,7 @@ Mix these well, and then add the whites of eight eggs well beaten.<i>—Mrs. <p>1 pound blanched almonds.</p> <p>3 pounds citron.</p> <p>1 cocoanut.</p> -<p>Whites of 16 eggs.—<i>Mrs. Dr. J.</i></p> +<p>Whites of 16 eggs.—<i>Mrs. Dr. J.</i></p> </div> </div> @@ -15044,7 +15006,7 @@ Mix these well, and then add the whites of eight eggs well beaten.<i>—Mrs. <div class="block-container"> <div class="ings"> <p>1 pound pulverized sugar.</p> -<p>¾ pound butter.</p> +<p>¾ pound butter.</p> <p>Whites of 12 eggs, beaten very light.</p> <p>1 pound flour.</p> <p>2 grated cocoanuts.</p> @@ -15078,7 +15040,7 @@ Mix these well, and then add the whites of eight eggs well beaten.<i>—Mrs. <div class="ings"> <p>1 pound white sugar.</p> <p>1 pound flour.</p> -<p>½ pound butter.</p> +<p>½ pound butter.</p> <p>Whites of 12 eggs.</p> <p>2 pounds citron, cut in thin, long strips.</p> <p>2 pounds almonds, blanched and cut in strips.</p> @@ -15092,16 +15054,16 @@ 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.—<i>Mrs. W.</i></p> +slowly and carefully, as you do other fruit cake.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">Black Cake.</span></p> <div class="block-container"> <div class="ings"> -<p>1¼ pounds butter.</p> -<p>1½ pounds sugar.</p> -<p>1½ pounds flour.</p> -<p>1½ dozen eggs.</p> +<p>1¼ pounds butter.</p> +<p>1½ pounds sugar.</p> +<p>1½ pounds flour.</p> +<p>1½ dozen eggs.</p> <p>2 pounds stoned raisins.</p> <p>2 pounds picked and washed currants.</p> <p>1 pound sliced citron.</p> @@ -15112,7 +15074,7 @@ slowly and carefully, as you do other fruit cake.—<i>Mrs. W.</i></p> <p>2 tablespoonfuls cinnamon.</p> <p>1 tablespoonful powdered ginger.</p> <p>1 teaspoonful salt.</p> -<p>2 wineglasses of brandy.—<i>Mrs. D.</i></p> +<p>2 wineglasses of brandy.—<i>Mrs. D.</i></p> </div> </div> @@ -15120,9 +15082,9 @@ slowly and carefully, as you do other fruit cake.—<i>Mrs. W.</i></p> <div class="block-container"> <div class="ings"> -<p>1½ pounds flour.</p> -<p>1½ pounds butter.</p> -<p>1½ pounds sugar.</p> +<p>1½ pounds flour.</p> +<p>1½ pounds butter.</p> +<p>1½ pounds sugar.</p> <p>1 pound citron.</p> <p>2 pounds beaten raisins.</p> <p>2 pounds sweet raisins, well cut.</p> @@ -15133,7 +15095,7 @@ slowly and carefully, as you do other fruit cake.—<i>Mrs. W.</i></p> <p>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.—<i>Mrs. P.</i></p> +flour.—<i>Mrs. P.</i></p> <p class="recipe"><i>Black Cake.</i></p> @@ -15153,8 +15115,8 @@ and in place put five spoonfuls of seconds, and one of corn meal.</p> <div class="ings"> <p>4 pounds seedless raisins.</p> <p>⅓ pound citron.</p> -<p>½ pound currants.</p> -<p>½ pound almonds and palm nuts.</p> +<p>½ pound currants.</p> +<p>½ pound almonds and palm nuts.</p> <p>2 ounces grated cocoanut.</p> <p>2 ounces fine chocolate.</p> <p>1 tablespoonful finely ground coffee.</p> @@ -15167,7 +15129,7 @@ and in place put five spoonfuls of seconds, and one of corn meal.</p> </div> </div> -<p>Bake the mass six hours very moderately.—<i>Mrs. J.</i></p> +<p>Bake the mass six hours very moderately.—<i>Mrs. J.</i></p> <p class="recipe"><span class="smcap">Fruit Cake with Spices.</span></p> @@ -15186,10 +15148,10 @@ and in place put five spoonfuls of seconds, and one of corn meal.</p> <div class="ings"> <p>Add 1 pound almonds.</p> <p>1 pound raisins.</p> -<p>¼ pound citron.</p> +<p>¼ pound citron.</p> <p>1 ounce mace.</p> <p>1 ounce cloves.</p> -<p>1 ounce allspice.—<i>Mrs. A. C.</i></p> +<p>1 ounce allspice.—<i>Mrs. A. C.</i></p> </div> </div> @@ -15212,11 +15174,11 @@ the fruit, stir into the batter—</p> <div class="block-container"> <div class="ings"> -<p>4½ teaspoonfuls cream of tartar.</p> -<p>1½ teaspoonful soda.</p> +<p>4½ teaspoonfuls cream of tartar.</p> +<p>1½ teaspoonful soda.</p> <p>1 large tablespoonful of ground cinnamon.</p> <p>1 small tablespoonful of white ginger.</p> -<p>4½ nutmegs.</p> +<p>4½ nutmegs.</p> <p>1 tablespoonful of <i>best</i> molasses.</p> </div> </div> @@ -15225,19 +15187,19 @@ the fruit, stir into the batter—</p> <p>Add by degrees the fruit and one-half teacup best brandy; bake slowly five hours. Excellent, and will keep good six -months.—<i>Mrs. F.</i></p> +months.—<i>Mrs. F.</i></p> <p class="recipe"><i>Fruit Cake.</i></p> <div class="block-container"> <div class="ings"> <p>18 eggs.</p> -<p>1½ pounds flour.</p> -<p>1½ pounds sugar.</p> -<p>1½ pounds butter.</p> +<p>1½ pounds flour.</p> +<p>1½ pounds sugar.</p> +<p>1½ pounds butter.</p> <p>2 pounds raisins.</p> <p>2 pounds currants, washed and picked.</p> -<p>1½ pounds citron.</p> +<p>1½ pounds citron.</p> <p>2 nutmegs.</p> <p>2 pounds almonds, weighed in shell.</p> <p>2 tablespoonfuls cinnamon.</p> @@ -15253,16 +15215,16 @@ months.—<i>Mrs. F.</i></p> </div> <p>Let it rise about three hours, then bake slowly, and let it -stand a good while after it is baked, in the oven.—<i>Mrs. C. B.</i></p> +stand a good while after it is baked, in the oven.—<i>Mrs. C. B.</i></p> <p class="recipe"><i>Fruit Cake.</i></p> <div class="block-container"> <div class="ings"> -<p>2½ pounds butter.</p> -<p>2½ pounds flour.</p> +<p>2½ pounds butter.</p> +<p>2½ pounds flour.</p> <p>25 eggs.</p> -<p>2½ pounds sugar.</p> +<p>2½ pounds sugar.</p> <p>3 pounds citron.</p> <p>5 pounds currants.</p> <p>5 pounds raisins.</p> @@ -15275,13 +15237,13 @@ stand a good while after it is baked, in the oven.—<i>Mrs. C. B.</i></p> </div> </div> -<p>This will make a very large cake.—<i>Mrs. A. P.</i></p> +<p>This will make a very large cake.—<i>Mrs. A. P.</i></p> <p class="recipe"><i>Fruit Cake.</i></p> <div class="block-container"> <div class="ings"> -<p>1½ pound risen dough.</p> +<p>1½ pound risen dough.</p> <p>10 eggs.</p> <p>2 cups butter.</p> <p>4 cups sugar.</p> @@ -15289,14 +15251,14 @@ stand a good while after it is baked, in the oven.—<i>Mrs. C. B.</i></p> <p>1 cup wine, or brandy.</p> <p>1 light teaspoonful soda.</p> <p>1 teaspoonful lemon extract.</p> -<p>½ teaspoonful cloves.</p> +<p>½ teaspoonful cloves.</p> </div> </div> <p>Beat these ingredients together and add one pound of stoned raisins, one pound of citron dredged in flour.</p> -<p>If very soft for cake, add a little flour.—<i>Mrs. J. W.</i></p> +<p>If very soft for cake, add a little flour.—<i>Mrs. J. W.</i></p> <p class="recipe"><span class="smcap">Rich Fruit Cake.</span></p> @@ -15306,8 +15268,8 @@ raisins, one pound of citron dredged in flour.</p> <p>1 pound of fresh butter, cut up in 1 pound powdered sugar.</p> <p>12 eggs.</p> <p>3 pounds of bloom raisins.</p> -<p>1½ pound of Zante currants.</p> -<p>¾ pound of sliced citron.</p> +<p>1½ pound of Zante currants.</p> +<p>¾ pound of sliced citron.</p> <p>1 tablespoonful each of mace and cinnamon.</p> <p>2 nutmegs.</p> <p>1 large wineglassful Madeira wine.</p> @@ -15320,7 +15282,7 @@ the fruit well, and add the flour and other ingredients, putting the fruit in last. Bake in a straight side mould, as it turns <span class="pagenum"><a name="Page_319" id="Page_319">319</a></span> out easier. One pound of blanched almonds will improve this -recipe. Bake until thoroughly done, then ice while warm.—<i>Mrs. L.</i></p> +recipe. Bake until thoroughly done, then ice while warm.—<i>Mrs. L.</i></p> <p class="recipe"><i>Fruit Cake.</i></p> @@ -15334,11 +15296,11 @@ recipe. Bake until thoroughly done, then ice while warm.—<i>Mrs. L.</i></p <p>1 pound citron.</p> <p>2 tablespoonfuls of mace and cinnamon.</p> <p>2 nutmegs, powdered.</p> -<p>½ pint of brandy and wine, mixed.</p> +<p>½ pint of brandy and wine, mixed.</p> </div> </div> -<p>Bake in a slow oven. Seedless raisins are best for cake.—<i>Mrs. F. C. W.</i></p> +<p>Bake in a slow oven. Seedless raisins are best for cake.—<i>Mrs. F. C. W.</i></p> <p class="recipe"><span class="smcap">Pineapple, or Orange Cake.</span></p> @@ -15347,8 +15309,8 @@ recipe. Bake until thoroughly done, then ice while warm.—<i>Mrs. L.</i></p <p>1 cup of butter.</p> <p>3 cups sugar.</p> <p>5 eggs, beaten separately.</p> -<p>3½ cups flour.</p> -<p>½ cup sweet milk.</p> +<p>3½ cups flour.</p> +<p>½ cup sweet milk.</p> <p>2 teaspoonfuls cream of tartar.</p> <p>1 teaspoonful soda.</p> </div> @@ -15358,7 +15320,7 @@ recipe. Bake until thoroughly done, then ice while warm.—<i>Mrs. L.</i></p 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.—<i>Mrs. C. C.</i></p> +acid.—<i>Mrs. C. C.</i></p> <p class="recipe"><span class="smcap">Orange Cake.</span></p> @@ -15371,16 +15333,16 @@ sugar.</p> <span class="pagenum"><a name="Page_320" id="Page_320">320</a></span></p> <p>The rind and juice of one-half lemon; the other half to be -used for the cake.—<i>Mrs. P. McG.</i></p> +used for the cake.—<i>Mrs. P. McG.</i></p> <p class="recipe"><i>Orange Cake.</i></p> <div class="block-container"> <div class="ings"> <p>8 eggs.</p> -<p>1½ pounds sugar.</p> -<p>1½ pounds flour.</p> -<p>¾ pound butter.</p> +<p>1½ pounds sugar.</p> +<p>1½ pounds flour.</p> +<p>¾ pound butter.</p> <p>1 pint milk.</p> <p>2 teaspoonfuls cream tartar.</p> <p>1 teaspoonful soda.</p> @@ -15397,7 +15359,7 @@ pans.</p> 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.—<i>Mrs. J. C. W.</i></p> +last layer on top of the cake.—<i>Mrs. J. C. W.</i></p> <p class="recipe"><i>Orange Cake.</i></p> @@ -15406,7 +15368,7 @@ 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.—<i>Mrs. C. B.</i></p> +between each cake, and on top of the whole cake.—<i>Mrs. C. B.</i></p> <p class="recipe"><span class="smcap">Lemon Cake.</span></p> @@ -15430,7 +15392,7 @@ between each cake, and on top of the whole cake.—<i>Mrs. C. B.</i></p> </div> </div> -<p>Bake in small or shallow tins.—<i>Mrs. C.</i></p> +<p>Bake in small or shallow tins.—<i>Mrs. C.</i></p> <p class="recipe"><i>Lemon Cake.</i></p> @@ -15440,7 +15402,7 @@ a cream.</p> <p>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.—<i>Mrs. Dr. S.</i></p> +and grated peel of one lemon.—<i>Mrs. Dr. S.</i></p> <p class="recipe"><span class="smcap">"Robert E. Lee" Cake.</span></p> @@ -15450,7 +15412,7 @@ 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.—<i>Mrs. G.</i></p> +used up. Spread a layer of it on top and on sides.—<i>Mrs. G.</i></p> <p class="recipe"><span class="smcap">"Gen. Robert Lee" Cake.</span></p> @@ -15458,8 +15420,8 @@ used up. Spread a layer of it on top and on sides.—<i>Mrs. G.</i></p> <div class="ings"> <p>10 eggs.</p> <p>1 pound sugar.</p> -<p>½ pound flour.</p> -<p>Rind of 1 lemon, and juice of ½ lemon.</p> +<p>½ pound flour.</p> +<p>Rind of 1 lemon, and juice of ½ lemon.</p> </div> </div> @@ -15468,7 +15430,7 @@ 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.—<i>Mrs. I. H.</i> +makes two cakes.—<i>Mrs. I. H.</i> <span class="pagenum"><a name="Page_322" id="Page_322">322</a></span></p> <p class="recipe"><span class="smcap">Cocoanut Cake.</span></p> @@ -15477,7 +15439,7 @@ makes two cakes.—<i>Mrs. I. H.</i> <div class="ings"> <p>1 teacup fresh butter.</p> <p>3 teacups white sugar.</p> -<p>3½ teacups flour.</p> +<p>3½ teacups flour.</p> <p>Whites of ten eggs.</p> <p>1 cup sweet milk.</p> <p>1 light teaspoonful soda.</p> @@ -15490,7 +15452,7 @@ makes two cakes.—<i>Mrs. I. H.</i> 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.—<i>Miss P.</i></p> +cocoanut.—<i>Miss P.</i></p> <p class="recipe"><i>Cocoanut Cake.</i></p> @@ -15499,7 +15461,7 @@ 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.—<i>Mrs. C. V. McG.</i></p> +Pour the mixture in a well-buttered pan, and bake quickly.—<i>Mrs. C. V. McG.</i></p> <p class="recipe"><span class="smcap">Mountain Cocoanut Cake.</span></p> @@ -15514,7 +15476,7 @@ one pound sugar; boil until it glistens. Beat the whites of four eggs to a stiff froth, stir into the boiling icing, then add <span class="pagenum"><a name="Page_323" id="Page_323">323</a></span> half a pound of grated cocoanut. Spread the icing between the -cakes and on the top.—<i>Miss S.</i></p> +cakes and on the top.—<i>Miss S.</i></p> <p class="recipe"><span class="smcap">Angel's Bread.</span></p> @@ -15526,8 +15488,8 @@ cakes and on the top.—<i>Miss S.</i></p> <p>2 cups sugar.</p> <p>3 cups flour.</p> <p>Whites of eight eggs.</p> -<p>½ cup sweet milk.</p> -<p>½ teaspoonful soda, 1 teaspoonful cream of tartar, stirred in the milk.</p> +<p>½ cup sweet milk.</p> +<p>½ teaspoonful soda, 1 teaspoonful cream of tartar, stirred in the milk.</p> <p>Flavor with vanilla.</p> <p>Bake in jelly-cake pans.</p> <p>1 grated cocoanut.</p> @@ -15538,7 +15500,7 @@ cakes and on the top.—<i>Miss S.</i></p> 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.—<i>Mrs. D. R.</i></p> +one lemon.—<i>Mrs. D. R.</i></p> <p class="recipe"><span class="smcap">Clay Cake.</span></p> @@ -15560,7 +15522,7 @@ one lemon.—<i>Mrs. D. R.</i></p> 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.—<i>Mrs. L. W.</i> +the layers on each other as in making jelly cake.—<i>Mrs. L. W.</i> <span class="pagenum"><a name="Page_324" id="Page_324">324</a></span></p> <p class="recipe"><i>Cocoanut Cake.</i></p> @@ -15568,7 +15530,7 @@ the layers on each other as in making jelly cake.—<i>Mrs. L. W.</i> <div class="block-container"> <div class="ings"> <p>2 cups powdered sugar.</p> -<p>½ cup butter.</p> +<p>½ cup butter.</p> <p>3 eggs.</p> <p>1 cup milk.</p> <p>3 cups flour.</p> @@ -15583,7 +15545,7 @@ the layers on each other as in making jelly cake.—<i>Mrs. L. W.</i> 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.—<i>Mrs. D. C. K.</i></p> +and strew thickly on top of the cake.—<i>Mrs. D. C. K.</i></p> <p class="recipe"><i>One, Two, Three, Four Cocoanut Cake.</i></p> @@ -15594,8 +15556,8 @@ and strew thickly on top of the cake.—<i>Mrs. D. C. K.</i></p> <p>3 cups flour.</p> <p>Whites of 4 eggs.</p> <p>1 teaspoonful cream of tartar.</p> -<p>½ teaspoonful soda.</p> -<p>½ small cocoanut, stirred in at the last.—<i>Mrs. D. C. K.</i></p> +<p>½ teaspoonful soda.</p> +<p>½ small cocoanut, stirred in at the last.—<i>Mrs. D. C. K.</i></p> </div> </div> @@ -15605,9 +15567,9 @@ and strew thickly on top of the cake.—<i>Mrs. D. C. K.</i></p> <div class="ings"> <p>1 teacup of butter.</p> <p>3 teacups of sugar.</p> -<p>3½ teacups of flour.</p> +<p>3½ teacups of flour.</p> <p>Whites of 10 eggs.</p> -<p>½ cup sweet milk, with one teaspoon not quite full of soda.</p> +<p>½ cup sweet milk, with one teaspoon not quite full of soda.</p> <p>2 teaspoonfuls cream of tartar.</p> <p>Essence of lemon.</p> </div> @@ -15622,15 +15584,15 @@ 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.—<i>Mrs. M. S. C.</i></p> +cocoanut all over the cake, to give it a frosted appearance.—<i>Mrs. M. S. C.</i></p> <p class="recipe"><span class="smcap">Chocolate Cake.</span></p> <div class="block-container"> <div class="ings"> -<p>1½ pounds grated chocolate.</p> +<p>1½ pounds grated chocolate.</p> <p>12 eggs.</p> -<p>1¾ pounds brown sugar.</p> +<p>1¾ pounds brown sugar.</p> <p>1 teaspoonful cinnamon.</p> <p>1 teaspoonful nutmeg.</p> <p>1 teaspoonful cloves.</p> @@ -15641,7 +15603,7 @@ cocoanut all over the cake, to give it a frosted appearance.—<i>Mrs. M. S. <p>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.—<i>Mrs. T.</i></p> +with lard, and bake quickly.—<i>Mrs. T.</i></p> <p class="recipe"><i>Chocolate Cake.</i></p> @@ -15650,10 +15612,10 @@ with lard, and bake quickly.—<i>Mrs. T.</i></p> <p>2 cupfuls sugar.</p> <p>1 cupful butter.</p> <p>3 cupfuls flour.</p> -<p>¾ cupful sour cream or milk.</p> +<p>¾ cupful sour cream or milk.</p> <p>3 eggs.</p> <p>1 teaspoonful cream tartar.</p> -<p>½ teaspoonful soda.</p> +<p>½ teaspoonful soda.</p> </div> </div> @@ -15662,14 +15624,14 @@ one at a time; then add the flour, then the sour cream with the soda. Bake in jelly-cake pans.</p> <p>Filling: two ounces of chocolate, one cupful of sugar, three-quarters -cup of sweet milk; boil half-done.—<i>Mrs. F.</i></p> +cup of sweet milk; boil half-done.—<i>Mrs. F.</i></p> <p class="recipe"><i>Chocolate Cake.</i></p> <div class="block-container"> <div class="ings"> <p>3 cupfuls sifted flour.</p> -<p>1½ cupfuls sugar.</p> +<p>1½ cupfuls sugar.</p> <p><span class="pagenum"><a name="Page_326" id="Page_326">326</a></span></p> <p>1 cupful sweet milk.</p> <p>1 egg.</p> @@ -15690,7 +15652,7 @@ 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.—<i>Mrs. H.</i></p> +taste.—<i>Mrs. H.</i></p> <p class="recipe"><i>Chocolate Cake.</i></p> @@ -15700,8 +15662,8 @@ taste.—<i>Mrs. H.</i></p> <p>1 cupful butter.</p> <p>Yolks of 5 eggs and whites of 2.</p> <p>1 cupful milk,</p> -<p>3½ cupfuls flour.</p> -<p>½ teaspoonful soda.</p> +<p>3½ cupfuls flour.</p> +<p>½ teaspoonful soda.</p> <p>1 teaspoonful cream tartar, sifted in the flour.</p> </div> </div> @@ -15711,7 +15673,7 @@ taste.—<i>Mrs. H.</i></p> <p>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.—<i>Mrs. K.</i></p> +of the cake.—<i>Mrs. K.</i></p> <p class="recipe"><i>Chocolate Cake.</i></p> @@ -15742,7 +15704,7 @@ 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.—<i>Mrs. B.</i></p> +ordinary jelly-cake recipe.—<i>Mrs. B.</i></p> <p class="recipe"><span class="smcap">Citron Cake.</span></p> @@ -15756,14 +15718,14 @@ ordinary jelly-cake recipe.—<i>Mrs. B.</i></p> </div> </div> -<p>Mix like a pound cake.—<i>Mrs. C. L. T.</i></p> +<p>Mix like a pound cake.—<i>Mrs. C. L. T.</i></p> <p class="recipe"><i>Citron Cake.</i></p> <div class="block-container"> <div class="ings"> <p>4 large coffeecups sifted flour.</p> -<p>2½ cupfuls powdered sugar.</p> +<p>2½ cupfuls powdered sugar.</p> <p>1 cupful butter.</p> <p>Whites of 10 eggs, beaten to a stiff froth.</p> <p>Add two tablespoonfuls rose water.</p> @@ -15781,12 +15743,12 @@ sliced in long, thin slices.—<i>Mrs. McG.</i></p> <div class="ings"> <p>1 pound flour.</p> <p>1 pound sugar.</p> -<p>¾ pound butter.</p> +<p>¾ pound butter.</p> <p>12 eggs.</p> <p>2 pounds citron.</p> <p>2 pounds grated cocoanut.</p> <p>2 pounds almonds.</p> -<p>1 teaspoonful mace.—<i>Mrs. M. E.</i></p> +<p>1 teaspoonful mace.—<i>Mrs. M. E.</i></p> </div> </div> @@ -15795,25 +15757,25 @@ sliced in long, thin slices.—<i>Mrs. McG.</i></p> <div class="block-container"> <div class="ings"> <p>1 pound of flour.</p> -<p>½ pound of sugar,</p> -<p>¾ pound of butter.</p> +<p>½ pound of sugar,</p> +<p>¾ pound of butter.</p> <p>10 or 12 eggs.</p> <p>2 pounds of citron.</p> <p>1 cocoanut, grated.</p> </div> </div> -<p>Fruit to be put in last.—<i>Mrs. Dr. S.</i></p> +<p>Fruit to be put in last.—<i>Mrs. Dr. S.</i></p> <p class="recipe"><span class="smcap">Almond Cake.</span></p> <div class="block-container"> <div class="ings"> -<p>1¼ pounds of sugar.</p> -<p>1¼ pounds of butter.</p> +<p>1¼ pounds of sugar.</p> +<p>1¼ pounds of butter.</p> <p>1 pound of flour.</p> <p>12 eggs.</p> -<p>1 pound almonds.—<i>Mrs. B.</i></p> +<p>1 pound almonds.—<i>Mrs. B.</i></p> </div> </div> @@ -15835,7 +15797,7 @@ sliced in long, thin slices.—<i>Mrs. McG.</i></p> <p>One wine-glass of brandy.</p> -<p>Mix like pound cake.—<i>Mrs. S. T.</i></p> +<p>Mix like pound cake.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Dark Fig Cake.</span></p> @@ -15854,7 +15816,7 @@ sliced in long, thin slices.—<i>Mrs. McG.</i></p> <p>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.—<i>Mrs. A. T.</i></p> +to prevent crumbling. This recipe makes two loaves.—<i>Mrs. A. T.</i></p> <p class="recipe"><span class="smcap">Currant Cake.</span></p> @@ -15862,15 +15824,15 @@ to prevent crumbling. This recipe makes two loaves.—<i>Mrs. A. T.</i></p> <div class="ings"> <p>1 cup butter.</p> <p>2 cups sugar.</p> -<p>½ cup sweet milk.</p> +<p>½ cup sweet milk.</p> <p>5 eggs.</p> <p>4 cups flour.</p> -<p>½ a nutmeg.</p> +<p>½ a nutmeg.</p> <p>3 teaspoonfuls baking powder.</p> </div> </div> -<p>One pound currants washed, dried, and rolled in the flour.—<i>Mrs. W. L. H.</i></p> +<p>One pound currants washed, dried, and rolled in the flour.—<i>Mrs. W. L. H.</i></p> <p class="recipe"><span class="smcap">Pound Cake.</span></p> @@ -15886,7 +15848,7 @@ to prevent crumbling. This recipe makes two loaves.—<i>Mrs. A. T.</i></p> <p><span class="pagenum"><a name="Page_330" id="Page_330">330</a></span></p> <p>After the butter is creamed, work the sugar and butter well -before mixing.—<i>Mrs. M. S. C.</i></p> +before mixing.—<i>Mrs. M. S. C.</i></p> <p class="recipe"><i>Pound Cake.</i></p> @@ -15905,7 +15867,7 @@ 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.—<i>Mrs. S. T.</i></p> +hours to bake.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Pound Cake.</i></p> @@ -15913,7 +15875,7 @@ hours to bake.—<i>Mrs. S. T.</i></p> <div class="ings"> <p>1 pound flour.</p> <p>1 pound of sugar.</p> -<p>¾ pound of butter.</p> +<p>¾ pound of butter.</p> <p>10 eggs.</p> </div> </div> @@ -15925,7 +15887,7 @@ 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.—<i>Mrs. A. C.</i></p> +cake.—<i>Mrs. A. C.</i></p> <p class="recipe"><i>Pound Cake.</i></p> @@ -15936,7 +15898,7 @@ until it looks frothy; then sift in by degrees one pound of flour and cream them together, and add the other mixture. Put a <span class="pagenum"><a name="Page_331" id="Page_331">331</a></span> little powdered mace, if you like, a wine-glass of wine, and the -same of brandy.—<i>Mrs. W.</i></p> +same of brandy.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">Very Delicate Pound Cake.</span></p> @@ -15945,7 +15907,7 @@ same of brandy.—<i>Mrs. W.</i></p> <p>16 eggs, 4 yolks.</p> <p>1 pound of flour.</p> <p>1 pound of sugar.</p> -<p>¾ pound of butter.—<i>Mrs. S. T.</i></p> +<p>¾ pound of butter.—<i>Mrs. S. T.</i></p> </div> </div> @@ -15954,7 +15916,7 @@ same of brandy.—<i>Mrs. W.</i></p> <div class="block-container"> <div class="ings"> <p>1 pound of white sugar.</p> -<p>¾ pound of butter.</p> +<p>¾ pound of butter.</p> <p>1 pound of flour.</p> <p>Whites of 12 eggs, yolks of 9.</p> </div> @@ -15963,7 +15925,7 @@ same of brandy.—<i>Mrs. W.</i></p> <p>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.—<i>Mrs. F. C. W.</i></p> +a moderate oven.—<i>Mrs. F. C. W.</i></p> <p class="recipe"><i>Pound Cake.</i></p> @@ -15971,7 +15933,7 @@ a moderate oven.—<i>Mrs. F. C. W.</i></p> <div class="ings"> <p>1 pound flour.</p> <p>1 pound sugar.</p> -<p>¾ pound butter.</p> +<p>¾ pound butter.</p> <p>11 eggs.</p> </div> </div> @@ -15983,7 +15945,7 @@ 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.—<i>Mrs. M.</i></p> +and nutmeg, to your taste.—<i>Mrs. M.</i></p> <p class="recipe"><span class="smcap">Butter Sponge Cake.</span></p> @@ -15999,7 +15961,7 @@ and nutmeg, to your taste.—<i>Mrs. M.</i></p> </div> <p>All the ingredients added to the beaten yolks, and the frothed -whites stirred in last.—<i>Mrs. S. T.</i></p> +whites stirred in last.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Butter Sponge Cake.</i></p> @@ -16013,7 +15975,7 @@ whites stirred in last.—<i>Mrs. S. T.</i></p> </div> </div> -<p>Bake quickly.—<i>Mrs. S.</i></p> +<p>Bake quickly.—<i>Mrs. S.</i></p> <p class="recipe"><span class="smcap">Sponge Cake.</span></p> @@ -16033,14 +15995,14 @@ whites stirred in last.—<i>Mrs. S. T.</i></p> <div class="ings"> <p>1 cupful white sugar.</p> <p>2 cupfuls sifted flour.</p> -<p>½ cupful cold water.</p> +<p>½ cupful cold water.</p> <p>3 eggs.</p> </div> </div> <p>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.—<i>Miss S.</i></p> +whites (beaten to a stiff froth first), then the flour.—<i>Miss S.</i></p> <p class="recipe"><span class="smcap">Sponge Cake.</span></p> @@ -16061,7 +16023,7 @@ 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.—<i>Mrs. S. T.</i></p> +cover with buttered paper.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Sponge Cake.</i> (<i>Never fails.</i>)</p> @@ -16080,7 +16042,7 @@ 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.</p> -<p>When the cake is hot, <i>lemon sauce</i> is nice to eat with it.—<i>Mrs. K.</i></p> +<p>When the cake is hot, <i>lemon sauce</i> is nice to eat with it.—<i>Mrs. K.</i></p> <p class="recipe"><span class="smcap">Cream Sponge Cake.</span></p> @@ -16096,7 +16058,7 @@ vinegar, just as you put it in the tins or moulds.</p> <p>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.—<i>Mrs. F. C. W.</i></p> +stir that in gently, without beating. Very nice.—<i>Mrs. F. C. W.</i></p> <p class="recipe"><span class="smcap">Extra Sponge Cake.</span></p> @@ -16111,14 +16073,14 @@ stir that in gently, without beating. Very nice.—<i>Mrs. F. C. W.</i></p> <span class="pagenum"><a name="Page_334" id="Page_334">334</a></span> 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.—<i>Mrs. D. C. K.</i></p> +the flour. Bake quickly.—<i>Mrs. D. C. K.</i></p> <p class="recipe"><span class="smcap">Sponge Cake Roll.</span></p> <div class="block-container"> <div class="ings"> <p>6 eggs.</p> -<p>1½ teacups flour.</p> +<p>1½ teacups flour.</p> <p>1 teacup powdered sugar.</p> <p>Rind and juice of a lemon.</p> </div> @@ -16132,7 +16094,7 @@ 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.—<i>Mrs. M. C.</i></p> +slices and eaten as small cakes.—<i>Mrs. M. C.</i></p> <p class="recipe"><span class="smcap">Sponge Roll.</span></p> @@ -16147,7 +16109,7 @@ slices and eaten as small cakes.—<i>Mrs. M. C.</i></p> <p>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.—<i>Mrs. -Col. S.</i></p> +Col. S.</i></p> <p class="recipe"><span class="smcap">Jelly for Cake.</span></p> @@ -16164,7 +16126,7 @@ Col. S.</i></p> then mix all together; put into a can or cup and set into a pot <span class="pagenum"><a name="Page_335" id="Page_335">335</a></span> of water. Let boil until it is cooked, and use as you would for -common jelly cake.—<i>Mrs. W. McF.</i></p> +common jelly cake.—<i>Mrs. W. McF.</i></p> <p class="recipe"><span class="smcap">Another Filling for Cake.</span></p> @@ -16174,23 +16136,23 @@ 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.</p> -<p>Spread between the cakes while it is still soft.—<i>Mrs. E. C. G.</i></p> +<p>Spread between the cakes while it is still soft.—<i>Mrs. E. C. G.</i></p> <p class="recipe"><span class="smcap">Jelly Cake.</span></p> <div class="block-container"> <div class="ings"> <p>Beat 8 eggs very light.</p> -<p>Cream ½ pound butter.</p> -<p>¾ pound flour.</p> -<p>¾ pound sugar well beaten.</p> +<p>Cream ½ pound butter.</p> +<p>¾ pound flour.</p> +<p>¾ pound sugar well beaten.</p> <p>1 teaspoonful tartaric acid.</p> <p>1 teaspoonful of soda.</p> </div> </div> <p>Stir these in when ready to bake. Bake in thin pans, and -put on jelly while warm.—<i>Mrs. J. L.</i></p> +put on jelly while warm.—<i>Mrs. J. L.</i></p> <p class="recipe"><span class="smcap">Lemon Jelly Cake.</span></p> @@ -16198,7 +16160,7 @@ put on jelly while warm.—<i>Mrs. J. L.</i></p> 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.—<i>Mrs. S. T.</i></p> +Ice with lemon icing, or sift over powdered sugar.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Jelly Cake.</span></p> @@ -16219,14 +16181,14 @@ sugar, yolks of three eggs, juice and grated rind of one lemon. <p>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.—<i>Mrs. E. C. G.</i></p> +between layers of cake.—<i>Mrs. E. C. G.</i></p> <p class="recipe"><span class="smcap">Lemon Jelly Cake.</span></p> <p>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.—<i>Mrs. C. C.</i></p> +cool, it must be thick-spread between the cakes; ice the top.—<i>Mrs. C. C.</i></p> <p class="recipe"><span class="smcap">Rolled Jelly Cake.</span></p> @@ -16243,7 +16205,7 @@ 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.—<i>Mrs. A. H.</i></p> +needed.—<i>Mrs. A. H.</i></p> <p class="recipe"><i>Rolled Jelly Cake.</i></p> @@ -16251,7 +16213,7 @@ needed.—<i>Mrs. A. H.</i></p> <div class="ings"> <p>1 cupful sugar.</p> <p>1 tablespoonful of butter.</p> -<p>1½ cupful of flour.</p> +<p>1½ cupful of flour.</p> <p>⅔ cupful of milk.</p> <p>1 egg.</p> </div> @@ -16266,7 +16228,7 @@ dessert. For the sauce, beat together one egg, one teaspoonful of corn-starch, or one tablespoonful flour and two tablespoonfuls <span class="pagenum"><a name="Page_337" id="Page_337">337</a></span> 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.—<i>Mrs. M.</i></p> +a good custard. Remove from the fire and flavor with vanilla.—<i>Mrs. M.</i></p> <p class="recipe"><span class="smcap">Filling for Jelly Cake.</span></p> @@ -16278,11 +16240,11 @@ a good custard. Remove from the fire and flavor with vanilla.—<i>Mrs. M.</ </div> </div> -<p>Put this between the layers, and on top the cakes.—<i>Mrs. C. C.</i></p> +<p>Put this between the layers, and on top the cakes.—<i>Mrs. C. C.</i></p> <p>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.—<i>Mrs. C. C.</i></p> +is better than the soda recipe.—<i>Mrs. C. C.</i></p> <p class="recipe"><span class="smcap">Marble Cake.</span></p> @@ -16294,7 +16256,7 @@ one teaspoonful of nutmeg, finely ground.</p> <p>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.—<i>Mrs. C. L. T.</i></p> +layers.—<i>Mrs. C. L. T.</i></p> <p class="recipe"><span class="smcap">Marble or Spiced Cake.</span></p> @@ -16304,7 +16266,7 @@ 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.—<i>Mrs. C. V. McG.</i></p> +plain. Bake as a pound cake.—<i>Mrs. C. V. McG.</i></p> <p class="recipe"><span class="smcap">Marble Cake.</span> <i>Light Part.</i></p> @@ -16344,11 +16306,11 @@ plain. Bake as a pound cake.—<i>Mrs. C. V. McG.</i></p> <div class="block-container"> <div class="ings"> <p>1 cupful white sugar.</p> -<p>½ cupful butter.</p> -<p>½ cupful buttermilk.</p> +<p>½ cupful butter.</p> +<p>½ cupful buttermilk.</p> <p>Whites of 3 eggs.</p> <p>1 teaspoonful cream tartar.</p> -<p>½ teaspoonful soda.</p> +<p>½ teaspoonful soda.</p> <p>2 cupfuls flour.</p> </div></div> @@ -16356,23 +16318,23 @@ plain. Bake as a pound cake.—<i>Mrs. C. V. McG.</i></p> <div class="block-container"> <div class="ings"> -<p>½ cupful brown sugar.</p> -<p>¼ cupful butter.</p> -<p>½ cupful molasses.</p> -<p>¼ cupful milk.</p> -<p>½ nutmeg.</p> +<p>½ cupful brown sugar.</p> +<p>¼ cupful butter.</p> +<p>½ cupful molasses.</p> +<p>¼ cupful milk.</p> +<p>½ nutmeg.</p> <p>1 teaspoonful cinnamon.</p> -<p>½ teaspoonful allspice.</p> +<p>½ teaspoonful allspice.</p> <p>2 cupfuls flour.</p> <p><span class="pagenum"><a name="Page_339" id="Page_339">339</a></span></p> -<p>½ teaspoonful soda.</p> +<p>½ teaspoonful soda.</p> <p>1 teaspoonful cream tartar.</p> <p>Yolks of 3 eggs.</p> </div> </div> <p>Put in the mould, alternately, tablespoonfuls of light and dark -batter.—<i>Mrs. D. C. K.</i></p> +batter.—<i>Mrs. D. C. K.</i></p> <p class="recipe"><span class="smcap">Marble or Bismarck Cake.</span></p> @@ -16415,7 +16377,7 @@ drops. This fills a two-pound mould.</p> <p>12 eggs, leaving out the whites of 3.</p> <p>1 pound flour.</p> <p>1 pound sugar,</p> -<p>¾ pound butter.</p> +<p>¾ pound butter.</p> <p>2 small teaspoonfuls cream tartar.</p> <p>2 small teaspoonfuls powdered alum.</p> <p>1 small teaspoonful soda.</p> @@ -16436,11 +16398,11 @@ cake to cut for baskets.</p> <div class="block-container"> <div class="ings"> <p>Yolks of 4 eggs.</p> -<p>Mix 2½ teaspoonfuls yeast powder in 2½ cupfuls flour.</p> +<p>Mix 2½ teaspoonfuls yeast powder in 2½ cupfuls flour.</p> <p>1 cupful brown sugar.</p> -<p>½ cupful syrup,</p> -<p>½ cupful butter, must be melted after being measured.</p> -<p>Stir with the sugar 2½ teaspoonfuls powdered cloves.</p> +<p>½ cupful syrup,</p> +<p>½ cupful butter, must be melted after being measured.</p> +<p>Stir with the sugar 2½ teaspoonfuls powdered cloves.</p> <p>1 teaspoonful powdered cinnamon.</p> <p>1 teaspoonful powdered allspice.</p> </div> @@ -16449,7 +16411,7 @@ cake to cut for baskets.</p> <p>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.—<i>Mrs. W.</i></p> +pans, after having them buttered.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">Cream Cake.</span></p> @@ -16457,7 +16419,7 @@ pans, after having them buttered.—<i>Mrs. W.</i></p> <div class="ings"> <p>2 cupfuls of sugar.</p> <p>3 cupfuls of flour.</p> -<p>½ cupful of butter.</p> +<p>½ cupful of butter.</p> <p>3 eggs.</p> <p>1 cupful of sour milk.</p> <p>1 teaspoonful of soda.</p> @@ -16486,7 +16448,7 @@ 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.—<i>Mrs. J. F. G.</i></p> +grated cocoanut, and spread between the cakes.—<i>Mrs. J. F. G.</i></p> <p class="recipe"><i>Cream Cake.</i></p> @@ -16497,7 +16459,7 @@ grated cocoanut, and spread between the cakes.—<i>Mrs. J. F. G.</i></p> <p>3 cupfuls of flour.</p> <p>2 tablespoonfuls of butter.</p> <p>4 eggs.</p> -<p>½ teaspoonful of soda.</p> +<p>½ teaspoonful of soda.</p> <p>1 teaspoonful of cream tartar.</p> </div> </div> @@ -16509,7 +16471,7 @@ grated cocoanut, and spread between the cakes.—<i>Mrs. J. F. G.</i></p> <div class="block-container"> <div class="ings"> <p>2 cupfuls of sugar.</p> -<p>½ pint of sweet milk.</p> +<p>½ pint of sweet milk.</p> <p>⅓ cupful of flour.</p> <p>1 egg.</p> </div> @@ -16519,7 +16481,7 @@ grated cocoanut, and spread between the cakes.—<i>Mrs. J. F. G.</i></p> take a little milk, and make a smooth paste with the flour, and stir into the sugar and egg, then stir all into the <span class="pagenum"><a name="Page_342" id="Page_342">342</a></span> -milk. Let it boil until thick, then spread between cakes.—<i>Mrs. A. H.</i></p> +milk. Let it boil until thick, then spread between cakes.—<i>Mrs. A. H.</i></p> <p class="recipe"><span class="smcap">Capital Cake.</span> (<i>Delicious.</i>)</p> @@ -16532,7 +16494,7 @@ milk. Let it boil until thick, then spread between cakes.—<i>Mrs. A. H.</i <p>6 eggs beaten light.</p> <p>2 teaspoonfuls of cream tartar, sifted in the flour.</p> <p>1 teaspoonful of soda dissolved in the milk. Flavor with</p> -<p>lemon or nutmeg.—<i>Mrs. M.</i></p> +<p>lemon or nutmeg.—<i>Mrs. M.</i></p> </div> </div> @@ -16542,7 +16504,7 @@ milk. Let it boil until thick, then spread between cakes.—<i>Mrs. A. H.</i <div class="ings"> <p>5 cupfuls of flour.</p> <p>3 cupfuls of sugar.</p> -<p>1½ cupfuls of butter.</p> +<p>1½ cupfuls of butter.</p> <p>As much fruit as you like.</p> <p>1 teaspoonful of soda dissolved in a cupful of milk.</p> <p>3 eggs.</p> @@ -16551,7 +16513,7 @@ milk. Let it boil until thick, then spread between cakes.—<i>Mrs. A. H.</i </div> </div> -<p>Mix as pound cake.—<i>Mrs. J. W. H.</i></p> +<p>Mix as pound cake.—<i>Mrs. J. W. H.</i></p> <p class="recipe"><i>Cup Cake.</i></p> @@ -16559,10 +16521,10 @@ milk. Let it boil until thick, then spread between cakes.—<i>Mrs. A. H.</i <div class="ings"> <p>1 cupful of butter.</p> <p>2 cupfuls of sugar.</p> -<p>2½ cupfuls of flour.</p> -<p>½ cupful of milk.</p> +<p>2½ cupfuls of flour.</p> +<p>½ cupful of milk.</p> <p>5 eggs, beaten separately.</p> -<p>1 teaspoonful yeast powder.—<i>Miss M. W.</i></p> +<p>1 teaspoonful yeast powder.—<i>Miss M. W.</i></p> </div> </div> @@ -16577,24 +16539,24 @@ milk. Let it boil until thick, then spread between cakes.—<i>Mrs. A. H.</i <p>1 cupful of butter.</p> <p>1 cupful of milk.</p> <p>1 teaspoonful cream of tartar,</p> -<p>½ teaspoonful of soda.</p> +<p>½ teaspoonful of soda.</p> </div> </div> <p>Season with mace and nutmeg. Bake in cups or little tin -pans.—<i>Mrs. Wm. C. R.</i></p> +pans.—<i>Mrs. Wm. C. R.</i></p> <p class="recipe"><span class="smcap">A Delicious Cake.</span></p> <div class="block-container"> <div class="ings"> -<p>2¼ pounds flour.</p> +<p>2¼ pounds flour.</p> <p>2 pounds butter.</p> <p>24 eggs, yolks and whites.</p> <p>12 ounces almonds.</p> <p>2 tablespoonfuls rose water, in which the almonds should be beaten.</p> <p>2 wine-glasses of French brandy.</p> -<p>2 heaping teaspoonfuls beaten mace, and a butter-plate of preserved lemon-peel.—<i>L. T.</i></p> +<p>2 heaping teaspoonfuls beaten mace, and a butter-plate of preserved lemon-peel.—<i>L. T.</i></p> </div> </div> @@ -16629,10 +16591,10 @@ five thin cakes.—<i>Mrs. McG.</i></p> </div> <p>1 light measure of both Horsford's powders, or, if preferred, -a small teaspoonful of soda, and ½ cup of buttermilk.</p> +a small teaspoonful of soda, and ½ cup of buttermilk.</p> <p>Cream of tartar takes the place of buttermilk, when used -with soda.—<i>Mrs. A.</i></p> +with soda.—<i>Mrs. A.</i></p> <p class="recipe"><span class="smcap">Cake</span> (<i>with sauce</i>.)</p> @@ -16640,11 +16602,11 @@ with soda.—<i>Mrs. A.</i></p> <div class="ings"> <p>5 eggs.</p> <p>1 pound of flour,</p> -<p>¾ pound of sugar.</p> -<p>½ pound butter.</p> +<p>¾ pound of sugar.</p> +<p>½ pound butter.</p> <p>1 cup of cream.</p> <p>2 teaspoonfuls cream of tartar.</p> -<p>1 teaspoonful of soda.—<i>Mrs. C. B.</i></p> +<p>1 teaspoonful of soda.—<i>Mrs. C. B.</i></p> </div> </div> @@ -16654,12 +16616,12 @@ with soda.—<i>Mrs. A.</i></p> <div class="ings"> <p>1 pound sugar.</p> <p>1 pound flour.</p> -<p>¾ pound butter.</p> +<p>¾ pound butter.</p> <p>8 eggs.</p> <p>1 teacup of sweet cream.</p> <p>2 teaspoonfuls cream of tartar, sifted in the flour.</p> <p>1 teaspoonful of soda dissolved in a little water, and put in</p> -<p>the cream. Bake in pans or cups.—<i>Mrs. P.</i></p> +<p>the cream. Bake in pans or cups.—<i>Mrs. P.</i></p> </div> </div> @@ -16667,7 +16629,7 @@ with soda.—<i>Mrs. A.</i></p> <div class="block-container"> <div class="ings"> -<p>½ cupful butter.</p> +<p>½ cupful butter.</p> <p>2 cupfuls sugar.</p> <p>7 eggs, leaving out 4 yolks.</p> <p>3 cupfuls flour.</p> @@ -16682,16 +16644,16 @@ mix with a little of the milk cold, and then stir it gradually <span class="pagenum"><a name="Page_345" id="Page_345">345</a></span> 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.—<i>Mrs. C. B.</i></p> +and put between the cakes.—<i>Mrs. C. B.</i></p> <p class="recipe"><span class="smcap">Mrs. Galt's Cake.</span></p> <div class="block-container"> <div class="ings"> <p>Whites of 13 eggs, yolks of 3.</p> -<p>¾ pound of butter.</p> +<p>¾ pound of butter.</p> <p>1 pound of flour.</p> -<p>1 pound of sugar. Season to taste.—<i>Miss E. T.</i></p> +<p>1 pound of sugar. Season to taste.—<i>Miss E. T.</i></p> </div> </div> @@ -16706,10 +16668,10 @@ and put between the cakes.—<i>Mrs. C. B.</i></p> <p>3 teacups of sugar.</p> <p>1 teacup of cream.</p> <p>4 teacups of flour.</p> -<p>½ nutmeg.</p> +<p>½ nutmeg.</p> <p>1 wine-glass of brandy.</p> <p>1 pound raisins.</p> -<p>1 teaspoonful of soda, dissolved in cream.—<i>Mrs. Dr. S.</i></p> +<p>1 teaspoonful of soda, dissolved in cream.—<i>Mrs. Dr. S.</i></p> </div> </div> @@ -16739,8 +16701,8 @@ as common pound cake. It is good with <div class="ings"> <p>2 pounds currants.</p> <p>2 pounds raisins.</p> -<p>½ pound citron.</p> -<p>1 glass of brandy.—<i>Mrs. M. C. C.</i></p> +<p>½ pound citron.</p> +<p>1 glass of brandy.—<i>Mrs. M. C. C.</i></p> </div> </div> @@ -16752,9 +16714,9 @@ as common pound cake. It is good with <p>1 large teacupful brown sugar.</p> <p>4 cupfuls flour.</p> <p>3 cupfuls molasses.</p> -<p>1½ cupful butter.</p> +<p>1½ cupful butter.</p> <p>Ginger and spice to the taste.</p> -<p>1 teaspoonful soda, dissolved in a little milk. Bake.—<i>Mrs. D. R.</i></p> +<p>1 teaspoonful soda, dissolved in a little milk. Bake.—<i>Mrs. D. R.</i></p> </div> </div> @@ -16762,11 +16724,11 @@ as common pound cake. It is good with <div class="block-container"> <div class="ings"> -<p>1½ pound flour.</p> +<p>1½ pound flour.</p> <p>1 pound sugar.</p> <p>9 ounces butter.</p> <p>3 gills milk.</p> -<p>¼ pint yeast.</p> +<p>¼ pint yeast.</p> <p>4 eggs.</p> </div> </div> @@ -16779,14 +16741,14 @@ 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.—<i>Mrs. I. H.</i></p> +it in the oven. It requires some time to soak.—<i>Mrs. I. H.</i></p> <p class="recipe"><span class="smcap">Ruggles' Cake.</span></p> <div class="block-container"> <div class="ings"> <p>6 eggs.</p> -<p>1½ cupful butter.</p> +<p>1½ cupful butter.</p> <p>3 cupfuls sugar.</p> <p><span class="pagenum"><a name="Page_347" id="Page_347">347</a></span></p> <p>4 cupfuls flour.</p> @@ -16795,13 +16757,13 @@ it in the oven. It requires some time to soak.—<i>Mrs. I. H.</i></p> </div> </div> -<p>Season to taste.—<i>Mrs. R.</i></p> +<p>Season to taste.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Tipsy Cake.</span></p> <p>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.—<i>Mrs. Dr. S.</i></p> +whites, beat to stiff froth, to put over last.—<i>Mrs. Dr. S.</i></p> <p class="recipe"><span class="smcap">Velvet Cake.</span></p> @@ -16813,7 +16775,7 @@ cream of tartar, sifted in one pound of flour.</p> <p>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.—<i>Mrs. A. B.</i></p> +with the batter. Beat considerably and bake half an hour.—<i>Mrs. A. B.</i></p> <p class="recipe"><span class="smcap">Whortleberry Cake.</span></p> @@ -16821,9 +16783,9 @@ with the batter. Beat considerably and bake half an hour.—<i>Mrs. A. B.</i <div class="ings"> <p>6 eggs, beaten separately.</p> <p>1 pound sugar.</p> -<p>¾ pound butter.</p> +<p>¾ pound butter.</p> <p>1 quart flour.</p> -<p>½ pint sifted meal.</p> +<p>½ pint sifted meal.</p> <p>1 teaspoonful soda.</p> <p>A little mace and cinnamon.</p> </div> @@ -16831,7 +16793,7 @@ with the batter. Beat considerably and bake half an hour.—<i>Mrs. A. B.</i <p>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.—<i>Mrs. A. P.</i></p> +the soda with one-half pint of cream or milk.—<i>Mrs. A. P.</i></p> <p class="recipe"><span class="smcap">Naples Biscuit.</span></p> @@ -16852,14 +16814,14 @@ be frequently turned in the pans.</p> <div class="block-container"> <div class="ings"> -<p>1½ pound sugar.</p> -<p>½ pint water.</p> +<p>1½ pound sugar.</p> +<p>½ pint water.</p> </div> </div> <p>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.—<i>Mrs. W.</i></p> +Then put in the eggs, and beat for an hour.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">Hot Icing.</span></p> @@ -16868,7 +16830,7 @@ water, and boil.</p> <p>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.—<i>Mrs. P.</i></p> +to your taste, spread on the cake, and put in a hot place.—<i>Mrs. P.</i></p> <p class="recipe"><span class="smcap">Icing.</span></p> @@ -16880,20 +16842,20 @@ water.</p> <p>Then strain the sugar and pour it into the egg, beating it hard until cool.</p> -<p>Add one-half teaspoonful lemon acid.—<i>L. D. L.</i></p> +<p>Add one-half teaspoonful lemon acid.—<i>L. D. L.</i></p> <p class="recipe"><span class="smcap">Boiled Icing.</span></p> <div class="block-container"> <div class="ings"> -<p>1½ pound cut sugar, or double refined.</p> +<p>1½ pound cut sugar, or double refined.</p> <p>1 teacup of water.</p> <p>6 whites of eggs.</p> </div> </div> <p>Boil the sugar to candy height; when nearly cold put in eggs.—<i>Miss -E. P.</i></p> +E. P.</i></p> <p class="recipe"><span class="smcap">Cold Icing.</span></p> @@ -16908,7 +16870,7 @@ E. P.</i></p> <p>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.—<i>Miss E. P.</i></p> +give a pretty gloss upon the icing.—<i>Miss E. P.</i></p> <p class="recipe"><span class="smcap">Icing for Cake.</span></p> @@ -16920,7 +16882,7 @@ 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.—<i>Mrs. F C. W.</i></p> +for half an hour.—<i>Mrs. F C. W.</i></p> <p class="recipe"><span class="smcap">Icing.</span></p> @@ -16936,12 +16898,12 @@ 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.—<i>Mrs. S. T.</i></p> +strawberry or cranberry juice with the lemon juice.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Icing for Cakes.</span></p> <p>Whites of six eggs to one pound sugar, or one egg to three -teaspoonfuls of sugar.—<i>Mrs. Dr. J.</i></p> +teaspoonfuls of sugar.—<i>Mrs. Dr. J.</i></p> <p class="recipe"><span class="smcap">Boiled Icing.</span></p> @@ -16951,7 +16913,7 @@ 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.—<i>Mrs. S. T.</i></p> +if too stiff, add a little more white of egg.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Soft Ginger Cake.</span></p> @@ -16962,13 +16924,13 @@ if too stiff, add a little more white of egg.—<i>Mrs. S. T.</i></p> <p>1 cupful molasses.</p> <p>1 cupful sour cream.</p> <p>3 eggs.</p> -<p>½ tablespoonful of soda.</p> +<p>½ tablespoonful of soda.</p> <p>2 tablespoonfuls of ginger.</p> </div> </div> <p>Flour until the spoon will almost stand alone. Cloves and -cinnamon to taste. (This is very good.)—<i>Mrs. J. F.</i></p> +cinnamon to taste. (This is very good.)—<i>Mrs. J. F.</i></p> <p class="recipe"><span class="smcap">Soft Gingerbread.</span></p> @@ -16976,11 +16938,11 @@ cinnamon to taste. (This is very good.)—<i>Mrs. J. F.</i></p> <div class="ings"> <p>3 eggs.</p> <p>1 teacup butter.</p> -<p>½ teacup ginger.</p> +<p>½ teacup ginger.</p> <p>1 teacup molasses.</p> <p>3 teacups sifted flour.</p> <p>1 large tablespoonful of ginger.</p> -<p>1 small teaspoonful of soda, dissolved in ½ teacup of sour cream.—<i>Mrs. McG.</i></p> +<p>1 small teaspoonful of soda, dissolved in ½ teacup of sour cream.—<i>Mrs. McG.</i></p> </div> </div> @@ -16994,7 +16956,7 @@ cinnamon to taste. (This is very good.)—<i>Mrs. J. F.</i></p> <p>6 cupfuls flour.</p> <p>1 teaspoonful soda.</p> <p>1 tablespoonful ginger.</p> -<p>Cinnamon to your taste.—<i>Mrs. P. W.</i></p> +<p>Cinnamon to your taste.—<i>Mrs. P. W.</i></p> </div> </div> @@ -17008,20 +16970,20 @@ cinnamon to taste. (This is very good.)—<i>Mrs. J. F.</i></p> <p>1 pound nice brown sugar.</p> <p>1 pound butter.</p> <p>6 eggs.</p> -<p>½ pint molasses.</p> +<p>½ pint molasses.</p> <p>3 ounces ginger.</p> </div> </div> -<p>Bake in a large cake.—<i>Mrs. A. T.</i></p> +<p>Bake in a large cake.—<i>Mrs. A. T.</i></p> <p class="recipe"><span class="smcap">Lightened Gingerbread.</span></p> <div class="block-container"> <div class="ings"> -<p>1½ pound of flour.</p> -<p>½ pound butter.</p> -<p>½ pound sugar.</p> +<p>1½ pound of flour.</p> +<p>½ pound butter.</p> +<p>½ pound sugar.</p> <p>6 eggs.</p> <p>6 races of white ginger.</p> <p>1 teaspoonful soda.</p> @@ -17029,7 +16991,7 @@ cinnamon to taste. (This is very good.)—<i>Mrs. J. F.</i></p> </div> </div> -<p>To be baked in tins or a pan.—<i>Mrs. I. H.</i></p> +<p>To be baked in tins or a pan.—<i>Mrs. I. H.</i></p> <p class="recipe"><span class="smcap">Ginger Cup Cake.</span></p> @@ -17039,13 +17001,13 @@ cinnamon to taste. (This is very good.)—<i>Mrs. J. F.</i></p> <p>1 cupful molasses.</p> <p>1 cupful sugar.</p> <p>1 cupful butter (half lard will answer).</p> -<p>½ teaspoonful soda, dissolved in 1 tablespoonful buttermilk.</p> +<p>½ teaspoonful soda, dissolved in 1 tablespoonful buttermilk.</p> <p>1 tablespoonful ground ginger.</p> -<p>2½ cupfuls flour.</p> +<p>2½ cupfuls flour.</p> </div> </div> -<p>Mix as other cake. Some like allspice.—<i>Mrs. H. D.</i></p> +<p>Mix as other cake. Some like allspice.—<i>Mrs. H. D.</i></p> <p class="recipe"><span class="smcap">Molasses Cake.</span></p> @@ -17063,7 +17025,7 @@ cinnamon to taste. (This is very good.)—<i>Mrs. J. F.</i></p> </div> </div> -<p>All well beaten together. Bake as pound cake.—<i>Miss E. T.</i></p> +<p>All well beaten together. Bake as pound cake.—<i>Miss E. T.</i></p> <p class="recipe"><i>Molasses Cake.</i></p> @@ -17078,20 +17040,20 @@ cinnamon to taste. (This is very good.)—<i>Mrs. J. F.</i></p> </div> <p>Flour enough to make it as thick as ordinary cake.—<i>Miss -J. C.</i></p> +J. C.</i></p> <p class="recipe"><span class="smcap">Molasses Pound Cake.</span></p> <div class="block-container"> <div class="ings"> -<p>½ pound butter.</p> +<p>½ pound butter.</p> <p>2 cupfuls sugar.</p> <p>2 cupfuls molasses.</p> <p>6 cupfuls flour.</p> <p>1 cupful cream.</p> <p>4 eggs.</p> <p>Some cloves and nutmeg; add lemon to taste. -—<i>Mrs. Dr. S.</i></p> +—<i>Mrs. Dr. S.</i></p> </div> </div> @@ -17102,10 +17064,10 @@ J. C.</i></p> <p>1 quart flour.</p> <p>5 eggs.</p> <p>1 pint molasses.</p> -<p>¼ pound butter.</p> +<p>¼ pound butter.</p> <p>2 tablespoonfuls ginger.</p> <p>1 teaspoonful soda, dissolved in 1 teacup sour milk. -—<i>Mrs. T. C.</i></p> +—<i>Mrs. T. C.</i></p> </div> </div> @@ -17119,9 +17081,9 @@ J. C.</i></p> <div class="block-container"> <div class="ings"> -<p>1½ pound flour.</p> -<p>1½ pound brown sugar.</p> -<p>1½ pound butter.</p> +<p>1½ pound flour.</p> +<p>1½ pound brown sugar.</p> +<p>1½ pound butter.</p> <p>1 tablespoonful lard.</p> <p>4 tablespoonfuls powdered cinnamon.</p> <p>1 teaspoonful soda, dissolved in a cup of milk.</p> @@ -17129,17 +17091,17 @@ J. C.</i></p> </div> <p>Roll on extra flour very thin. Dip the face of each cake in -granulated sugar. Bake slowly in greased pans.—<i>Mrs. R. R.</i></p> +granulated sugar. Bake slowly in greased pans.—<i>Mrs. R. R.</i></p> <p class="recipe"><span class="smcap">Scotch Cakes.</span> (<i>Very nice.</i>)</p> <div class="block-container"> <div class="ings"> <p>2 pounds flour.</p> -<p>1½ pound sugar.</p> +<p>1½ pound sugar.</p> <p>1 pound butter.</p> <p>6 eggs, beaten together.</p> -<p>3 nutmegs.—<i>Mrs. P. McG.</i></p> +<p>3 nutmegs.—<i>Mrs. P. McG.</i></p> </div> </div> @@ -17149,7 +17111,7 @@ granulated sugar. Bake slowly in greased pans.—<i>Mrs. R. R.</i></p> <div class="ings"> <p>4 eggs.</p> <p>4 cupfuls sugar.</p> -<p>½ pound butter.</p> +<p>½ pound butter.</p> <p>1 teaspoonful soda.</p> <p>1 cupful sour cream.</p> <p>Pounded cinnamon and grated nutmeg for flavoring.</p> @@ -17157,7 +17119,7 @@ granulated sugar. Bake slowly in greased pans.—<i>Mrs. R. R.</i></p> </div> </div> -<p>Roll thin and cut it with tin shapes, and bake quickly.—<i>Mrs. S.</i></p> +<p>Roll thin and cut it with tin shapes, and bake quickly.—<i>Mrs. S.</i></p> <p class="recipe"><span class="smcap">Drop Cake.</span></p> @@ -17165,9 +17127,9 @@ granulated sugar. Bake slowly in greased pans.—<i>Mrs. R. R.</i></p> <div class="ings"> <p>6 eggs.</p> <p>1 pound sugar.</p> -<p>¾ pound butter.</p> +<p>¾ pound butter.</p> <p>1 teaspoonful soda, in 1 cupful sour cream.</p> -<p>2 teaspoonfuls cream of tartar, in 1 quart flour.—<i>Mrs. S.</i></p> +<p>2 teaspoonfuls cream of tartar, in 1 quart flour.—<i>Mrs. S.</i></p> </div> </div> @@ -17191,7 +17153,7 @@ 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.—<i>Mrs. H. M.</i></p> +and insert the cream.—<i>Mrs. H. M.</i></p> <p class="recipe"><span class="smcap">Marguerites.</span></p> @@ -17205,7 +17167,7 @@ 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.—<i>Miss M. C. L.</i></p> +them out.—<i>Miss M. C. L.</i></p> <p class="recipe"><i>Marguerites.</i></p> @@ -17222,7 +17184,7 @@ 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.—<i>Mrs. H.</i></p> +on each cake. Put the cakes in the oven to brown.—<i>Mrs. H.</i></p> <p class="recipe"><span class="smcap">Marguerites, or Jelly Cakes.</span></p> @@ -17239,7 +17201,7 @@ 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.—<i>Mrs. I. H.</i></p> +out.—<i>Mrs. I. H.</i></p> <p class="recipe"><span class="smcap">Shrewsbury Cake.</span></p> @@ -17253,7 +17215,7 @@ out.—<i>Mrs. I. H.</i></p> </div> <p>Add two tablespoonfuls rose water, or two teaspoonfuls beaten -mace. Roll and bake in tin sheets or in an oven.—<i>Mrs. T.</i> +mace. Roll and bake in tin sheets or in an oven.—<i>Mrs. T.</i> <span class="pagenum"><a name="Page_356" id="Page_356">356</a></span></p> <p class="recipe"><span class="smcap">Macaroons.</span></p> @@ -17269,13 +17231,13 @@ quickly.</p> <div class="block-container"> <div class="ings"> <p>1 pound flour,</p> -<p>¾ pound butter.</p> +<p>¾ pound butter.</p> <p>1 pound sugar.</p> <p>3 eggs. Flavor with mace.</p> </div> </div> -<p>A delicious cake.—<i>Mrs. A. T.</i></p> +<p>A delicious cake.—<i>Mrs. A. T.</i></p> <p class="recipe"><span class="smcap">Jackson Jumbles.</span></p> @@ -17290,7 +17252,7 @@ quickly.</p> </div> <p>The grated rind of one or two lemons, or a little grated nutmeg. -Roll out and bake.—<i>Mrs. H. S.</i></p> +Roll out and bake.—<i>Mrs. H. S.</i></p> <p class="recipe"><span class="smcap">Jumbles.</span></p> @@ -17301,7 +17263,7 @@ Roll out and bake.—<i>Mrs. H. S.</i></p> <p>1 pound butter.</p> <p>8 eggs.</p> <p>1 teaspoonful soda.</p> -<p>A little milk if the eggs are not enough.—<i>Mrs. M. E.</i></p> +<p>A little milk if the eggs are not enough.—<i>Mrs. M. E.</i></p> </div> </div> @@ -17310,7 +17272,7 @@ Roll out and bake.—<i>Mrs. H. S.</i></p> <p>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.—<i>Mrs. J. W.</i> +brandy.—<i>Mrs. J. W.</i> <span class="pagenum"><a name="Page_357" id="Page_357">357</a></span></p> <p class="recipe"><span class="smcap">Coffee Cake.</span></p> @@ -17325,11 +17287,11 @@ brandy.—<i>Mrs. J. W.</i> <p>1 teaspoonful of cinnamon.</p> <p>1 teaspoonful cloves.</p> <p>1 teaspoonful cream tartar.</p> -<p>½ teaspoonful soda.</p> +<p>½ teaspoonful soda.</p> <p>1 pound of raisins.</p> -<p>¼ pound of citron.</p> +<p>¼ pound of citron.</p> <p>3 eggs.</p> -<p>½ wine-glass of brandy.—<i>Mrs. J. H. F.</i></p> +<p>½ wine-glass of brandy.—<i>Mrs. J. H. F.</i></p> </div> </div> @@ -17346,7 +17308,7 @@ brandy.—<i>Mrs. J. W.</i> <p>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.—<i>Mrs. I. H.</i></p> +almonds. Lay them on tins, and bake them in a slow oven.—<i>Mrs. I. H.</i></p> <p class="recipe"><span class="smcap">Cinnamon Cakes.</span></p> @@ -17354,9 +17316,9 @@ almonds. Lay them on tins, and bake them in a slow oven.—<i>Mrs. I. H.</i> <div class="ings"> <p>2 quarts flour.</p> <p>6 or 8 eggs, the yolks only.</p> -<p>½ pound butter.</p> -<p>½ pound sugar.</p> -<p>1 spoonful cinnamon.—<i>Mrs. Dr. R. E.</i></p> +<p>½ pound butter.</p> +<p>½ pound sugar.</p> +<p>1 spoonful cinnamon.—<i>Mrs. Dr. R. E.</i></p> </div> </div> @@ -17373,7 +17335,7 @@ almonds. Lay them on tins, and bake them in a slow oven.—<i>Mrs. I. H.</i> </div> </div> -<p>Bake quickly.—<i>Mrs. A. T.</i></p> +<p>Bake quickly.—<i>Mrs. A. T.</i></p> <p class="recipe"><span class="smcap">Holmcroft Cake.</span></p> @@ -17383,7 +17345,7 @@ almonds. Lay them on tins, and bake them in a slow oven.—<i>Mrs. I. H.</i> <p>2 tablespoonfuls of butter not melted.</p> <p>1 teacup of sweet milk.</p> <p>Whites of 2 eggs, or 1 whole egg.</p> -<p>2 coffee-cups of flour.—<i>Mrs. N.</i></p> +<p>2 coffee-cups of flour.—<i>Mrs. N.</i></p> </div> </div> @@ -17392,14 +17354,14 @@ almonds. Lay them on tins, and bake them in a slow oven.—<i>Mrs. I. H.</i> <p>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.—<i>Mrs. T. C.</i></p> +sprinkle with powdered sugar.—<i>Mrs. T. C.</i></p> <p class="recipe"><span class="smcap">Sugar Cakes.</span></p> <p>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.—<i>Mrs. Dr. S.</i></p> +milk, one teaspoonful of soda.—<i>Mrs. Dr. S.</i></p> <p class="recipe"><span class="smcap">Cookies.</span></p> @@ -17418,7 +17380,7 @@ milk, one teaspoonful of soda.—<i>Mrs. Dr. S.</i></p> <p>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.—<i>Mrs. F. F. F.</i> +thin and bake quickly.—<i>Mrs. F. F. F.</i> <span class="pagenum"><a name="Page_359" id="Page_359">359</a></span></p> <p class="recipe"><span class="smcap">Gloucester Cakes.</span></p> @@ -17435,7 +17397,7 @@ thin and bake quickly.—<i>Mrs. F. F. F.</i> <p>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.—<i>Mrs. J. D.</i></p> +small moulds.—<i>Mrs. J. D.</i></p> <p class="recipe"><span class="smcap">Tea Cakes.</span></p> @@ -17452,7 +17414,7 @@ small moulds.—<i>Mrs. J. D.</i></p> </div> </div> -<p>Roll out half an inch thick, and bake in a moderate oven.—<i>Mrs. F. C. W.</i></p> +<p>Roll out half an inch thick, and bake in a moderate oven.—<i>Mrs. F. C. W.</i></p> <p class="recipe"><span class="smcap">Crullers.</span></p> @@ -17474,7 +17436,7 @@ 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 <span class="pagenum"><a name="Page_360" id="Page_360">360</a></span> when brown on the lower side, turn over with a fork. They -are more convenient to turn with a hole in the centre.—<i>Mrs. B.</i></p> +are more convenient to turn with a hole in the centre.—<i>Mrs. B.</i></p> <p class="recipe"><span class="smcap">Tea Cakes.</span></p> @@ -17486,7 +17448,7 @@ are more convenient to turn with a hole in the centre.—<i>Mrs. B.</i></p> <p>5 eggs.</p> <p>1 teaspoonful of soda dissolved in 2 tablespoonfuls of sweet milk.</p> <p>2 teaspoonfuls cream of tartar.</p> -<p>Season with lemon or nutmeg.—<i>Mrs. H.</i></p> +<p>Season with lemon or nutmeg.—<i>Mrs. H.</i></p> </div> </div> @@ -17496,12 +17458,12 @@ are more convenient to turn with a hole in the centre.—<i>Mrs. B.</i></p> <div class="ings"> <p>Whites of 3 eggs beaten to a froth.</p> <p>1 cupful of pulverized sugar.</p> -<p>½ cupful of sweet milk.</p> +<p>½ cupful of sweet milk.</p> <p>1 teaspoonful cream of tartar.</p> -<p>½ teaspoonful of soda.</p> -<p>2½ cupfuls of flour.</p> +<p>½ teaspoonful of soda.</p> +<p>2½ cupfuls of flour.</p> <p>1 teaspoonful of almonds.</p> -<p>½ cupful of melted butter.—<i>Mrs. R.</i></p> +<p>½ cupful of melted butter.—<i>Mrs. R.</i></p> </div> </div> @@ -17513,7 +17475,7 @@ 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.—<i>Mrs. D.</i></p> +Season with mace or wine. They will rise very much.—<i>Mrs. D.</i></p> <p class="recipe"><span class="smcap">A Delicate Cake for Tea.</span></p> @@ -17524,7 +17486,7 @@ 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.</p> -<p>Bake in shallow pans.—<i>Mrs. C. V. McG.</i></p> +<p>Bake in shallow pans.—<i>Mrs. C. V. McG.</i></p> <p class="recipe"><span class="smcap">Lemon Jumbles.</span></p> @@ -17532,15 +17494,15 @@ soda, two teaspoonfuls cream of tartar, sifted in the flour.</p> <div class="ings"> <p>1 egg.</p> <p>1 teacupful sugar.</p> -<p>½ teacupful of butter.</p> +<p>½ teacupful of butter.</p> <p>3 teaspoonfuls milk.</p> <p>1 teaspoonful cream of tartar.</p> -<p>½ teaspoonful of soda.</p> +<p>½ teaspoonful of soda.</p> <p>2 small lemons; juice of two and grated rind of one.</p> </div> </div> -<p>Mix rather stiff. Roll and cut out with a cake-cutter.—<i>Mrs. W.</i></p> +<p>Mix rather stiff. Roll and cut out with a cake-cutter.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">Bonnefeadas.</span></p> @@ -17550,7 +17512,7 @@ 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.—<i>Mrs. -Col. A. L.</i></p> +Col. A. L.</i></p> <p class="recipe"><span class="smcap">Delicious Small Cakes.</span></p> @@ -17558,7 +17520,7 @@ Col. A. L.</i></p> <div class="ings"> <p>Yolks of 6 eggs.</p> <p>1 light pound flour.</p> -<p>¼ pound butter.</p> +<p>¼ pound butter.</p> <p>1 spoonful lard.</p> <p>1 pound sugar.</p> </div> @@ -17576,7 +17538,7 @@ 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.—<i>Mrs. M. C. C.</i></p> +cakes.—<i>Mrs. M. C. C.</i></p> <p class="recipe"><span class="smcap">Wafers.</span></p> @@ -17587,7 +17549,7 @@ cakes.—<i>Mrs. M. C. C.</i></p> <p>5 ounces flour.</p> <p>4 eggs.</p> <p>1 glass of wine.</p> -<p>A little mace and nutmeg.—<i>Mrs. Dr. J.</i></p> +<p>A little mace and nutmeg.—<i>Mrs. Dr. J.</i></p> </div> </div> @@ -17610,7 +17572,7 @@ while hot.</p> <p>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.—<i>Mrs. A. C.</i></p> +Drop on tins and bake in a cool oven.—<i>Mrs. A. C.</i></p> <p class="recipe"><span class="smcap">Ginger Cakes.</span></p> @@ -17621,8 +17583,8 @@ Drop on tins and bake in a cool oven.—<i>Mrs. A. C.</i></p> <p>1 teacup sour milk.</p> <p>7 cupfuls flour.</p> <p><span class="pagenum"><a name="Page_363" id="Page_363">363</a></span></p> -<p>1½ teacup molasses.</p> -<p>1½ teaspoonfuls soda.—<i>Mrs. C. B.</i></p> +<p>1½ teacup molasses.</p> +<p>1½ teaspoonfuls soda.—<i>Mrs. C. B.</i></p> </div> </div> @@ -17641,7 +17603,7 @@ next pour in the hot butter and lard, one egg beaten light, one teacup ground ginger.</p> <p>Have the mixture milk-warm; work flour in briskly. Roll -them and bake quickly.—<i>Miss N. S. L.</i></p> +them and bake quickly.—<i>Miss N. S. L.</i></p> <p class="recipe"><span class="smcap">Ginger Cakes.</span></p> @@ -17653,7 +17615,7 @@ them and bake quickly.—<i>Miss N. S. L.</i></p> <p>1 pound sugar.</p> <p>1 pint molasses.</p> <p>1 small teacup of ginger.</p> -<p>1 teaspoonful of soda.—<i>Mrs. Col. S.</i></p> +<p>1 teaspoonful of soda.—<i>Mrs. Col. S.</i></p> </div> </div> @@ -17664,7 +17626,7 @@ them and bake quickly.—<i>Miss N. S. L.</i></p> <p>3 pints of flour.</p> <p>1 large spoonful of lard.</p> <p>2 large spoonfuls of ginger.</p> -<p>1 dessertspoonful of soda in a pint of molasses.—<i>Mrs. H. S.</i></p> +<p>1 dessertspoonful of soda in a pint of molasses.—<i>Mrs. H. S.</i></p> </div> </div> @@ -17672,15 +17634,15 @@ them and bake quickly.—<i>Miss N. S. L.</i></p> <div class="block-container"> <div class="ings"> -<p>¾ pound butter, ½ pound sugar, rubbed to a cream.</p> -<p>½ nutmeg.</p> +<p>¾ pound butter, ½ pound sugar, rubbed to a cream.</p> +<p>½ nutmeg.</p> <p>1 tablespoonful ginger.</p> </div> </div> <p>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.—<i>Mrs. H. D.</i> +easily worked. Roll out and bake in quick oven.—<i>Mrs. H. D.</i> <span class="pagenum"><a name="Page_364" id="Page_364">364</a></span></p> <p class="recipe"><span class="smcap">Molasses Cakes.</span></p> @@ -17698,7 +17660,7 @@ easily worked. Roll out and bake in quick oven.—<i>Mrs. H. D.</i> </div> <p>Let the dough be as soft as you can conveniently handle it. -Bake in a moderately quick oven.—<i>Mrs. R. L.</i></p> +Bake in a moderately quick oven.—<i>Mrs. R. L.</i></p> <p class="recipe"><span class="smcap">Spice Nuts.</span></p> @@ -17707,14 +17669,14 @@ Bake in a moderately quick oven.—<i>Mrs. R. L.</i></p> <p>1 pound sugar.</p> <p>1 pound flour.</p> <p>1 pint molasses. Mix well.</p> -<p>¾ pound butter.</p> +<p>¾ pound butter.</p> <p>3 tablespoonfuls ginger.</p> <p>1 tablespoonful allspice.</p> <p>1 tablespoonful cinnamon.</p> </div> </div> -<p>Bake in small drops or cakes.—<i>Mrs. Dr. J.</i></p> +<p>Bake in small drops or cakes.—<i>Mrs. Dr. J.</i></p> <p class="recipe"><span class="smcap">Ginger Snaps.</span></p> @@ -17727,7 +17689,7 @@ Bake in a moderately quick oven.—<i>Mrs. R. L.</i></p> </div> <p>Stir and let it cool; add sifted flour enough to make a dough; -roll thin and bake.—<i>Mrs. S. B.</i></p> +roll thin and bake.—<i>Mrs. S. B.</i></p> <p class="recipe"><span class="smcap">Drop Ginger Cakes.</span></p> @@ -17738,7 +17700,7 @@ roll thin and bake.—<i>Mrs. S. B.</i></p> <p>1 pound sugar.</p> <p>1 pint molasses.</p> <p>5 eggs.</p> -<p>2 tablespoonfuls ginger.—<i>Mrs. N.</i></p> +<p>2 tablespoonfuls ginger.—<i>Mrs. N.</i></p> </div> </div> @@ -17782,7 +17744,7 @@ best.</p> <p>1 pound sliced citron.</p> <p>3 pounds currants.</p> <p>4 pounds seeded raisins.</p> -<p>½ ounce nutmeg, and the same of mace, cloves, and cinnamon.</p> +<p>½ ounce nutmeg, and the same of mace, cloves, and cinnamon.</p> <p>Half pint wine.</p> <p>Half pint French cooking brandy.</p> </div> @@ -17797,7 +17759,7 @@ them in a cool, dry place.</p> <p>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.—<i>Mrs. T. M. C.</i></p> +year.—<i>Mrs. T. M. C.</i></p> <p class="recipe"><i>Plum Pudding.</i></p> @@ -17808,11 +17770,11 @@ year.—<i>Mrs. T. M. C.</i></p> <p>1 pound seeded raisins.</p> <p>1 pound currants.</p> <p>1 pound stale bread crumbs.</p> -<p>½ pound citron.</p> +<p>½ pound citron.</p> <p>1 nutmeg.</p> <p>1 wine-glassful wine.</p> <p>1 wine-glassful brandy.</p> -<p>½ pound brown sugar.</p> +<p>½ pound brown sugar.</p> </div> </div> @@ -17822,7 +17784,7 @@ 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.—<i>Mrs. E. B.</i></p> +from sticking.—<i>Mrs. E. B.</i></p> <p class="recipe"><i>Plum Pudding.</i></p> @@ -17839,7 +17801,7 @@ 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.—<i>Mrs. S. T.</i></p> +sauce.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Rich Plum Pudding.</span></p> @@ -17865,7 +17827,7 @@ serve with sauce made as follows:</p> <p>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.—<i>Mrs. F.</i></p> +or brandy, and serve immediately.—<i>Mrs. F.</i></p> <p class="recipe"><span class="smcap">English Plum Pudding.</span></p> @@ -17875,7 +17837,7 @@ or brandy, and serve immediately.—<i>Mrs. F.</i></p> <p>1 pound currants.</p> <p>1 pound sugar.</p> <p>1 pound of suet chopped as fine as flour.</p> -<p>¼ of a pound of raisins, and the same of citron.</p> +<p>¼ of a pound of raisins, and the same of citron.</p> </div> </div> @@ -17890,7 +17852,7 @@ 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.—<i>Mrs. Dr. S.</i></p> +hours.—<i>Mrs. Dr. S.</i></p> <p class="recipe"><span class="smcap">Christmas Plum Pudding.</span></p> @@ -17908,7 +17870,7 @@ hours.—<i>Mrs. Dr. S.</i></p> 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.—<i>Mrs. M. E. J. B.</i></p> +cook.—<i>Mrs. M. E. J. B.</i></p> <p class="recipe"><span class="smcap">Plum Pudding.</span></p> @@ -17917,7 +17879,7 @@ cook.—<i>Mrs. M. E. J. B.</i></p> <p>8 eggs (the yolks and whites beaten very light).</p> <p>1 pint of suet chopped fine.</p> <p>1 pint of sweet milk.</p> -<p>1½ pint stoned raisins, rubbed in flour.</p> +<p>1½ pint stoned raisins, rubbed in flour.</p> <p>1 quart of bread crumbs rubbed till very fine.</p> <p>Half pint citron sliced thin.</p> <p>1 teacup of light brown sugar.</p> @@ -17926,7 +17888,7 @@ cook.—<i>Mrs. M. E. J. B.</i></p> <p>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.—<i>Mrs. B. C. C.</i> +wine, and nutmeg.—<i>Mrs. B. C. C.</i> <span class="pagenum"><a name="Page_369" id="Page_369">369</a></span></p> <p class="recipe"><i>Recipe for a simpler Plum Pudding.</i></p> @@ -17937,21 +17899,21 @@ wine, and nutmeg.—<i>Mrs. B. C. C.</i> <p>1 cupful raisins.</p> <p>1 cupful brown sugar.</p> <p>1 cupful buttermilk.</p> -<p>½ cup molasses.</p> +<p>½ cup molasses.</p> <p>1 cup of suet, or half a cup of butter.</p> <p>2 eggs.</p> <p>1 teaspoonful soda.</p> </div> </div> -<p>Boil and eat with sauce.—<i>Mrs. E. B.</i></p> +<p>Boil and eat with sauce.—<i>Mrs. E. B.</i></p> <p class="recipe"><span class="smcap">Economical Plum Pudding.</span></p> <div class="block-container"> <div class="ings"> <p>4 cupfuls flour.</p> -<p>1½ cup of suet.</p> +<p>1½ cup of suet.</p> <p>1 cupful milk.</p> <p>2 cupfuls raisins.</p> <p>1 cupful molasses.</p> @@ -17959,13 +17921,13 @@ wine, and nutmeg.—<i>Mrs. B. C. C.</i> </div> </div> -<p>Boil four hours.—<i>Mrs. L.</i></p> +<p>Boil four hours.—<i>Mrs. L.</i></p> <p class="recipe"><i>Another Recipe for the Same.</i></p> <p>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.—<i>Mrs. L.</i></p> +pleasure. Boil four hours.—<i>Mrs. L.</i></p> <p class="recipe"><span class="smcap">Original Pudding.</span></p> @@ -17981,13 +17943,13 @@ brown, it must be covered with a buttered paper. <span class="pagenum"><a name="Page_370" id="Page_370">370</a></span></p> <p>Dough for French rolls or muffin bread is especially adapted -to this kind of pudding.—<i>Mrs. S. T.</i></p> +to this kind of pudding.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Steamed Pudding.</span></p> <div class="block-container"> <div class="ings"> -<p>½ pound of seeded raisins.</p> +<p>½ pound of seeded raisins.</p> <p>4 eggs.</p> <p>2 cupfuls of sugar.</p> <p>3 cupfuls of flour.</p> @@ -17998,7 +17960,7 @@ to this kind of pudding.—<i>Mrs. S. T.</i></p> </div> <p>Let it steam two hours. Have the water boiling fast, and -don't open till it has boiled two hours.—<i>Mrs. Dr. J.</i></p> +don't open till it has boiled two hours.—<i>Mrs. Dr. J.</i></p> <p class="recipe"><span class="smcap">Boiled Pudding.</span></p> @@ -18011,14 +17973,14 @@ of preserves). A little mace and wine.</p> <p class="recipe"><span class="smcap">Sauce for the Same.</span></p> <p>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.—<i>Mrs. A. F.</i></p> +Season to the taste. Let it cook, but not come to a boil.—<i>Mrs. A. F.</i></p> <p class="recipe"><i>Another Sauce.</i></p> <p>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.—<i>Mrs. F.</i></p> +soon as it boils, serve it for the table.—<i>Mrs. F.</i></p> <p class="recipe"><span class="smcap">Amherst Pudding.</span></p> @@ -18032,12 +17994,12 @@ soon as it boils, serve it for the table.—<i>Mrs. F.</i></p> <p>2 cupfuls of raisins.</p> <p>1 teaspoonful of salt.</p> <p>1 teaspoonful of cloves and the same of cinnamon.</p> -<p>½ teaspoonful of soda, dissolved in milk.</p> +<p>½ teaspoonful of soda, dissolved in milk.</p> </div> </div> <p>To be boiled three hours in a coarse bag, and eaten with wine -sauce.—<i>Mrs. W.</i></p> +sauce.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">Boiled Pudding of Acid Fruit.</span></p> @@ -18047,13 +18009,13 @@ sauce.—<i>Mrs. W.</i></p> <p>2 eggs.</p> <p>1 pint of milk.</p> <p>1 teaspoonful of salt.</p> -<p>½ pound of dried fruit.</p> +<p>½ pound of dried fruit.</p> </div> </div> <p>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.—<i>Mrs. T.</i></p> +mace and nutmeg, and eat with sauce.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Cherry Pudding.</span></p> @@ -18070,7 +18032,7 @@ mace and nutmeg, and eat with sauce.—<i>Mrs. T.</i></p> </div> <p>Mix well, put in a buttered mould, and boil three hours and a -half—<i>Miss E. T.</i></p> +half—<i>Miss E. T.</i></p> <p class="recipe"><span class="smcap">Troy Pudding.</span></p> @@ -18078,8 +18040,8 @@ half—<i>Miss E. T.</i></p> <div class="ings"> <p>1 cupful of milk.</p> <p>1 cupful of molasses.</p> -<p>½ cupful of currants.</p> -<p>½ cupful of butter.</p> +<p>½ cupful of currants.</p> +<p>½ cupful of butter.</p> <p>1 teaspoonful of baking soda, dissolved in the milk.</p> <p>1 teaspoonful of ginger.</p> <p>1 teaspoonful of ground cloves.</p> @@ -18094,7 +18056,7 @@ tie the mould in a cloth and boil four hours.</p> <p>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.—<i>Mrs. W. C. R.</i></p> +Add wine, if you like.—<i>Mrs. W. C. R.</i></p> <p class="recipe"><span class="smcap">Sweet Potato Roll.</span></p> @@ -18102,14 +18064,14 @@ Add wine, if you like.—<i>Mrs. W. C. R.</i></p> 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.—<i>Mrs. Dr. J. F. G.</i></p> +sugar sauce.—<i>Mrs. Dr. J. F. G.</i></p> <p class="recipe"><span class="smcap">Boiled Sweetmeat Pudding.</span></p> <p>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.—<i>Mrs. T.</i></p> +cloth. Pour sauce over it.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Boiled Bread Pudding.</span></p> @@ -18117,28 +18079,28 @@ cloth. Pour sauce over it.—<i>Mrs. T.</i></p> 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.—<i>Mrs. J. A. B.</i></p> +sauce.—<i>Mrs. J. A. B.</i></p> <p class="recipe"><i>Boiled Bread Pudding.</i> (<i>Economical.</i>)</p> <p>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.—<i>Miss E. T.</i></p> +in any sort of fruit you like, and then boil.—<i>Miss E. T.</i></p> <p class="recipe"><span class="smcap">Boiled Pudding.</span></p> <p>One quart milk, four eggs, lard size of turkey's egg. Flour enough to make a batter for a teacup of fruit.</p> -<p>Boil and eat with sauce.—<i>Mrs. R.</i> +<p>Boil and eat with sauce.—<i>Mrs. R.</i> <span class="pagenum"><a name="Page_373" id="Page_373">373</a></span></p> <p class="recipe"><span class="smcap">Paste for Boiled Dumplings.</span></p> <p>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.—<i>Mrs. E. W.</i></p> +One teaspoonful soda, and two teaspoonfuls cream of tartar.—<i>Mrs. E. W.</i></p> <p class="recipe"><span class="smcap">Apple Dumplings.</span></p> @@ -18149,7 +18111,7 @@ cloth.</p> <p>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.—<i>Mrs. G. N.</i></p> +heavy. Eat with sauce.—<i>Mrs. G. N.</i></p> <p class="recipe"><span class="smcap">Boiled Molasses Pudding.</span></p> @@ -18159,7 +18121,7 @@ heavy. Eat with sauce.—<i>Mrs. G. N.</i></p> <p>1 cupful sweet milk.</p> <p>4 cupfuls sifted flour.</p> <p>1 cupful stoned raisins.</p> -<p>½ cupful butter.</p> +<p>½ cupful butter.</p> <p>1 teaspoonful soda.</p> <p>1 teaspoonful salt.</p> </div> @@ -18180,7 +18142,7 @@ McG.</i></p> <p>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.—<i>Mrs. B.</i></p> +hour.—<i>Mrs. B.</i></p> <p class="recipe"><i>Suet Pudding.</i></p> @@ -18189,14 +18151,14 @@ hour.—<i>Mrs. B.</i></p> <p>1 pint milk.</p> <p>3 eggs, well beaten.</p> <p><span class="pagenum"><a name="Page_374" id="Page_374">374</a></span></p> -<p>½ pound finely chopped suet.</p> +<p>½ pound finely chopped suet.</p> <p>1 teaspoonful powdered ginger.</p> <p>1 teaspoonful salt.</p> </div> </div> <p>Add flour gradually, till you have made it into a thick batter. -Boil two or three hours, and serve with hot sauce.—<i>Mrs. P. W.</i></p> +Boil two or three hours, and serve with hot sauce.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Suet Dumplings.</span></p> @@ -18206,24 +18168,24 @@ 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.—<i>Mrs. G. S.</i></p> +of butter, sugar, and wine.—<i>Mrs. G. S.</i></p> <p class="recipe"><span class="smcap">Eve's Pudding.</span></p> <div class="block-container"> <div class="ings"> -<p>½ pound finely grated bread crumbs.</p> -<p>½ pound finely chopped apples.</p> +<p>½ pound finely grated bread crumbs.</p> +<p>½ pound finely chopped apples.</p> <p>4 eggs.</p> <p>6 ounces sugar.</p> <p>2 ounces citron, and lemon peel.</p> -<p>½ pound finely chopped suet.</p> -<p>½ pound currants.</p> +<p>½ pound finely chopped suet.</p> +<p>½ pound currants.</p> <p>A little nutmeg.</p> </div> </div> -<p>Butter the mould well, and boil three hours.—<i>Mrs. H. T. S.</i></p> +<p>Butter the mould well, and boil three hours.—<i>Mrs. H. T. S.</i></p> <p class="recipe"><span class="smcap">Fruit Pudding.</span></p> @@ -18237,7 +18199,7 @@ of butter, sugar, and wine.—<i>Mrs. G. S.</i></p> </div> <p>Apples or peaches cut in thin slices, and dropped in the batter. -Serve with sauce.—<i>Mrs. Dr. S.</i> +Serve with sauce.—<i>Mrs. Dr. S.</i> <span class="pagenum"><a name="Page_375" id="Page_375">375</a></span></p> <p class="recipe"><span class="smcap">Baked Peach Dumplings.</span></p> @@ -18253,7 +18215,7 @@ 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.—<i>Mrs. S. T.</i></p> +pie." Baked apple dumplings may be made in the same way.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Currant Pudding.</span></p> @@ -18266,7 +18228,7 @@ pie." Baked apple dumplings may be made in the same way.—<i>Mrs. S. T.</i> </div> <p>Nutmeg to suit the taste. Citron will improve the flavor. -Eat with wine sauce.—<i>Mrs. Dr. E.</i></p> +Eat with wine sauce.—<i>Mrs. Dr. E.</i></p> <p class="recipe"><span class="smcap">Raspberry Pudding.</span></p> @@ -18274,7 +18236,7 @@ Eat with wine sauce.—<i>Mrs. Dr. E.</i></p> 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.—<i>Mrs. C. C.</i></p> +with sauce.—<i>Mrs. C. C.</i></p> <p class="recipe"><span class="smcap">Cherry Pudding.</span></p> @@ -18283,7 +18245,7 @@ with sauce.—<i>Mrs. C. C.</i></p> <p>10 eggs.</p> <p>1 cupful melted butter.</p> <p>1 quart milk, make in a thick batter.</p> -<p>1 pound dried cherries (stoned).—<i>Mrs. Dr. E.</i></p> +<p>1 pound dried cherries (stoned).—<i>Mrs. Dr. E.</i></p> </div> </div> @@ -18295,20 +18257,20 @@ with sauce.—<i>Mrs. C. C.</i></p> <div class="ings"> <p>1 pound apples stewed very dry.</p> <p>1 pound sugar.</p> -<p>½ pound butter.</p> +<p>½ pound butter.</p> <p>Yolks of 7 eggs.</p> <p>Rind and juice two lemons.</p> </div> </div> -<p>Bake in a paste.—<i>Mrs. Dr. E.</i></p> +<p>Bake in a paste.—<i>Mrs. Dr. E.</i></p> <p class="recipe"><i>Delicious Apple Pudding.</i></p> <p>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.—<i>Mrs. M. M. D.</i></p> +will make two plates.—<i>Mrs. M. M. D.</i></p> <p class="recipe"><i>Apple Pudding.</i></p> @@ -18316,7 +18278,7 @@ will make two plates.—<i>Mrs. M. M. D.</i></p> 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.—<i>Mrs. M.</i></p> +sugar on top.—<i>Mrs. M.</i></p> <p class="recipe"><i>Apple Pudding.</i></p> @@ -18329,7 +18291,7 @@ sugar on top.—<i>Mrs. M.</i></p> </div> </div> -<p>Bake quickly after mixing, and eat with sauce.—<i>Miss E. T.</i></p> +<p>Bake quickly after mixing, and eat with sauce.—<i>Miss E. T.</i></p> <p class="recipe"><i>Dried Apple Pudding.</i></p> @@ -18338,7 +18300,7 @@ 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.—<i>Mrs. R.</i> +sized pudding.—<i>Mrs. R.</i> <span class="pagenum"><a name="Page_377" id="Page_377">377</a></span></p> <p class="recipe"><span class="smcap">Baked Apple Roll.</span></p> @@ -18347,9 +18309,9 @@ sized pudding.—<i>Mrs. R.</i> 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.—<i>Mrs. S. T.</i></p> +Any other kind of fruit can be made into the same kind of roll.—<i>Mrs. S. T.</i></p> -<p class="recipe"><span class="smcap">Apple Méringue</span>, <i>with custard</i>.</p> +<p class="recipe"><span class="smcap">Apple Méringue</span>, <i>with custard</i>.</p> <div class="block-container"> <div class="ings"> @@ -18363,9 +18325,9 @@ Any other kind of fruit can be made into the same kind of roll.—<i>Mrs. S. <p>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.—<i>Mrs. G. W. P.</i></p> +the oven to brown, and eat with whipped cream or soft custard.—<i>Mrs. G. W. P.</i></p> -<p class="recipe"><i>Apple Méringue.</i></p> +<p class="recipe"><i>Apple Méringue.</i></p> <p>Stew the apples until well done and smooth. Sweeten to the taste; add the rind of a grated lemon. Beat the whites of @@ -18373,14 +18335,14 @@ 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.—<i>Mrs. C. McG.</i></p> +hot.—<i>Mrs. C. McG.</i></p> <p class="recipe"><span class="smcap">Apple Custard Pudding.</span></p> <p>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.—<i>Mrs. M. B. B.</i></p> +pour the custard over them, and bake slowly half an hour.—<i>Mrs. M. B. B.</i></p> <p class="recipe"><span class="smcap">Apple Charlotte.</span></p> @@ -18389,14 +18351,14 @@ pour the custard over them, and bake slowly half an hour.—<i>Mrs. M. B. B. 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.—<i>Mrs. I. H.</i></p> +long time.—<i>Mrs. I. H.</i></p> <p class="recipe"><span class="smcap">Apple Custard.</span></p> <div class="block-container"> <div class="ings"> -<p>1½ pint stewed apples.</p> -<p>½ pound sugar.</p> +<p>1½ pint stewed apples.</p> +<p>½ pound sugar.</p> </div> </div> @@ -18404,15 +18366,15 @@ long time.—<i>Mrs. I. H.</i></p> <p>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.—<i>Mrs. F.</i></p> +minutes.—<i>Mrs. F.</i></p> <p class="recipe"><span class="smcap">Citron Pudding.</span></p> <div class="block-container"> <div class="ings"> <p>Yolks of 8 eggs.</p> -<p>¾ pound sugar.</p> -<p>¼ pound butter (melted).</p> +<p>¾ pound sugar.</p> +<p>¼ pound butter (melted).</p> </div> </div> @@ -18422,21 +18384,21 @@ 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.—<i>Mrs. S. T.</i></p> +the stove again, and bake a light brown.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Citron Pudding.</i></p> <div class="block-container"> <div class="ings"> <p>Yolks of 12 eggs.</p> -<p>½ pound butter.</p> +<p>½ pound butter.</p> <p>1 pound sugar.</p> </div> </div> <p>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.—<i>Mrs. H.</i></p> +a quick oven.—<i>Mrs. H.</i></p> <p class="recipe"><span class="smcap">Orange Pudding.</span></p> @@ -18449,7 +18411,7 @@ 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.—<i>Mrs. E. P. G.</i></p> +cold.—<i>Mrs. E. P. G.</i></p> <p class="recipe"><i>Orange Pudding.</i></p> @@ -18462,14 +18424,14 @@ cold.—<i>Mrs. E. P. G.</i></p> </div> <p>The rinds of two oranges, grated, and the juice of one lemon.—<i>Mrs. -Dr. T. W.</i></p> +Dr. T. W.</i></p> <p class="recipe"><i>Orange Pudding.</i></p> <p>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.—<i>Mrs. J. T. G.</i></p> +glass of wine, brandy, and rose water.—<i>Mrs. J. T. G.</i></p> <p class="recipe"><i>Orange Pudding.</i></p> @@ -18477,7 +18439,7 @@ glass of wine, brandy, and rose water.—<i>Mrs. J. T. G.</i></p> 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.—<i>Mrs. F.</i></p> +persons.—<i>Mrs. F.</i></p> <p class="recipe"><i>Orange Pudding.</i></p> @@ -18489,14 +18451,14 @@ sliced and cored. Lay in the lemons and oranges; stew them tender. Cover the dish with puff-paste. Put in the fruit carefully, <span class="pagenum"><a name="Page_380" id="Page_380">380</a></span> in alternate layers. Pour over the syrup, put some slips -of paste across it, and bake it.—<i>Mrs. E.</i></p> +of paste across it, and bake it.—<i>Mrs. E.</i></p> <p class="recipe"><span class="smcap">Lemon Pudding.</span></p> <div class="block-container"> <div class="ings"> -<p>½ pound sugar.</p> -<p>¼ pound butter, well creamed.</p> +<p>½ pound sugar.</p> +<p>¼ pound butter, well creamed.</p> <p>Yolks of 8 eggs.</p> </div> </div> @@ -18504,18 +18466,18 @@ of paste across it, and bake it.—<i>Mrs. E.</i></p> <p>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.—<i>Mrs. I. D.</i></p> +Then add the juice of two lemons, pour this méringue over the +pudding and brown it quickly.—<i>Mrs. I. D.</i></p> <p class="recipe"><i>Lemon Pudding.</i></p> <div class="block-container"> <div class="ings"> -<p>½ pound butter.</p> -<p>¾ pound sugar.</p> +<p>½ pound butter.</p> +<p>¾ pound sugar.</p> <p>6 eggs.</p> -<p>½ pint milk.</p> -<p>3 lemons, juice and rind.—<i>Miss E. W.</i></p> +<p>½ pint milk.</p> +<p>3 lemons, juice and rind.—<i>Miss E. W.</i></p> </div> </div> @@ -18524,13 +18486,13 @@ pudding and brown it quickly.—<i>Mrs. I. D.</i></p> <div class="block-container"> <div class="ings"> <p>6 eggs.</p> -<p>¾ pound sugar.</p> -<p>¼ pound butter.</p> +<p>¾ pound sugar.</p> +<p>¼ pound butter.</p> <p>Juice of two lemons.</p> </div> </div> -<p>Pour on the butter boiling hot.—<i>Mrs. E. B.</i></p> +<p>Pour on the butter boiling hot.—<i>Mrs. E. B.</i></p> <p class="recipe"><i>Lemon Pudding.</i></p> @@ -18544,10 +18506,10 @@ pudding and brown it quickly.—<i>Mrs. I. D.</i></p> </div> </div> -<p>Season with extract of lemon, beat well and bake in a crust.—<i>Mrs. A. C.</i> +<p>Season with extract of lemon, beat well and bake in a crust.—<i>Mrs. A. C.</i> <span class="pagenum"><a name="Page_381" id="Page_381">381</a></span></p> -<p class="recipe"><span class="smcap">Lemon Méringue.</span></p> +<p class="recipe"><span class="smcap">Lemon Méringue.</span></p> <div class="block-container"> <div class="ings"> @@ -18561,23 +18523,23 @@ pudding and brown it quickly.—<i>Mrs. I. D.</i></p> <p>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.—<i>Mrs. Col. S.</i></p> +Spread over the top and brown.—<i>Mrs. Col. S.</i></p> -<p class="recipe"><i>Lemon Méringue.</i></p> +<p class="recipe"><i>Lemon Méringue.</i></p> <div class="block-container"> <div class="ings"> <p>The rind of two small lemons and the juice of one.</p> <p>2 cupfuls sugar.</p> -<p>½ cup butter.</p> -<p>½ cup cream (or sweet milk).</p> +<p>½ cup butter.</p> +<p>½ cup cream (or sweet milk).</p> <p>6 eggs, beaten separately.</p> </div> </div> <p>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.—<i>Mrs. H.</i></p> +Bake in a rich paste.—<i>Mrs. H.</i></p> <p class="recipe"><span class="smcap">Almond Pudding.</span></p> @@ -18585,7 +18547,7 @@ Bake in a rich paste.—<i>Mrs. H.</i></p> 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.—<i>Mrs. Dr. T. W.</i></p> +crust.—<i>Mrs. Dr. T. W.</i></p> <p class="recipe"><span class="smcap">Cocoanut Pudding.</span></p> @@ -18593,14 +18555,14 @@ crust.—<i>Mrs. Dr. T. W.</i></p> <div class="ings"> <p>Two grated cocoanuts.</p> <p>1 pound sugar.</p> -<p>¼ pound butter.</p> +<p>¼ pound butter.</p> <p>8 eggs, leaving out 4 whites.</p> </div> </div> <p>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.—<i>Mrs. D. R.</i> +you like. Bake in tins lined with pastry.—<i>Mrs. D. R.</i> <span class="pagenum"><a name="Page_382" id="Page_382">382</a></span></p> <p class="recipe"><i>Cocoanut Pudding.</i></p> @@ -18608,7 +18570,7 @@ you like. Bake in tins lined with pastry.—<i>Mrs. D. R.</i> <p>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.—<i>Mrs. I. H.</i></p> +too hot.—<i>Mrs. I. H.</i></p> <p class="recipe"><i>Cocoanut Pudding.</i></p> @@ -18616,8 +18578,8 @@ too hot.—<i>Mrs. I. H.</i></p> <div class="block-container"> <div class="ings"> -<p>½ pound butter.</p> -<p>½ pound sugar.</p> +<p>½ pound butter.</p> +<p>½ pound sugar.</p> <p>A glass of wine.</p> <p>6 eggs (beaten light).</p> </div> @@ -18625,16 +18587,16 @@ too hot.—<i>Mrs. I. H.</i></p> <p>When all these ingredients have been stirred together till light, add a pound of grated cocoanut, mixed with a little -stale cake.—<i>Mrs. E. T.</i></p> +stale cake.—<i>Mrs. E. T.</i></p> <p class="recipe"><i>Cocoanut Pudding.</i></p> <div class="block-container"> <div class="ings"> <p>1 pound sugar.</p> -<p>¼ pound butter,</p> -<p>¾ pound grated cocoanut.</p> -<p>½ pint cream.</p> +<p>¼ pound butter,</p> +<p>¾ pound grated cocoanut.</p> +<p>½ pint cream.</p> <p>7 whole eggs, or 9 whites and 2 yolks.</p> <p>1 lemon.</p> <p>Half a nutmeg.</p> @@ -18642,12 +18604,12 @@ stale cake.—<i>Mrs. E. T.</i></p> </div> <p>Stir butter and sugar as for cake. Beat eggs well. Bake -some time.—<i>Mrs. E. G.</i></p> +some time.—<i>Mrs. E. G.</i></p> <p class="recipe"><i>Cocoanut Pudding.</i></p> <p>One grated cocoanut, one pound of sugar, one quarter of a -pound of melted butter, and six eggs.—<i>Mrs. M. S. C.</i></p> +pound of melted butter, and six eggs.—<i>Mrs. M. S. C.</i></p> <p class="recipe"><span class="smcap">Chocolate Pudding.</span></p> @@ -18662,7 +18624,7 @@ 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.—<i>Mrs. J. B. F., Jr.</i></p> +by being put in a pan of boiling water. Eat cold.—<i>Mrs. J. B. F., Jr.</i></p> <p class="recipe"><i>Chocolate Pudding.</i></p> @@ -18680,22 +18642,22 @@ by being put in a pan of boiling water. Eat cold.—<i>Mrs. J. B. F., Jr.</i eggs, sugar, and corn-starch. Let it boil about a minute, then take it off the fire and add the chocolate.</p> -<p class="recipe"><span class="smcap">Chocolate Méringue.</span></p> +<p class="recipe"><span class="smcap">Chocolate Méringue.</span></p> <p>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 +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.—<i>Mrs. B.</i></p> +minutes.—<i>Mrs. B.</i></p> <p class="recipe"><span class="smcap">Caromel Pudding.</span></p> <p>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.—<i>Mrs. A. D.</i></p> +very light and season with a teaspoonful vanilla. Bake on pastry.—<i>Mrs. A. D.</i></p> <p class="recipe"><span class="smcap">Queen of Puddings.</span></p> @@ -18705,7 +18667,7 @@ 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.—<i>Mrs. M. D.</i></p> +over the top of the pudding and bake a very light brown.—<i>Mrs. M. D.</i></p> <p class="recipe"><i>Queen of Puddings.</i></p> @@ -18713,7 +18675,7 @@ over the top of the pudding and bake a very light brown.—<i>Mrs. M. D.</i> <div class="ings"> <p>1 pint bread crumbs.</p> <p>1 quart milk.</p> -<p>1 ½ cupful of sugar.</p> +<p>1 ½ cupful of sugar.</p> <p>Yolks of 4 eggs, well beaten.</p> <p>1 teacup of butter, well creamed.</p> <p>Grated rind of one lemon.</p> @@ -18726,18 +18688,18 @@ 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.—<i>Mrs. B. J. B.</i></p> +to brown.—<i>Mrs. B. J. B.</i></p> <p class="recipe"><i>Queen of Puddings.</i></p> <div class="block-container"> <div class="ings"> -<p>1½ cupful white sugar.</p> +<p>1½ cupful white sugar.</p> <p>2 cupfuls fine dry bread crumbs.</p> <p>Yolks of 5 eggs.</p> <p>1 tablespoonful of butter, flavored to taste.</p> <p>1 quart fresh, rich milk.</p> -<p>½ cup jelly or jam.</p> +<p>½ cup jelly or jam.</p> </div> </div> @@ -18746,8 +18708,8 @@ 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.—<i>Mrs. D. C. K.</i> +cover this with a méringue made of the whipped whites and the +half cupful of sugar. Bake till the méringue begins to color.—<i>Mrs. D. C. K.</i> <span class="pagenum"><a name="Page_385" id="Page_385">385</a></span></p> <p class="recipe"><i>Queen of Puddings.</i></p> @@ -18757,9 +18719,9 @@ 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.—<i>Mrs. J. V. G.</i></p> +of the eggs well beaten. Sift sugar on top and bake.—<i>Mrs. J. V. G.</i></p> -<p class="recipe"><i>Méringue Pudding or Queen of Puddings.</i></p> +<p class="recipe"><i>Méringue Pudding or Queen of Puddings.</i></p> <p>Fill a baking dish within one and a half inch of the top with slices of sponge cake, buttered slightly on both sides, scattering @@ -18769,7 +18731,7 @@ eggs, sweetened to the taste.</p> <p>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.—<i>Mrs. R. P.</i></p> +a little. Eat with sauce of butter and sugar.—<i>Mrs. R. P.</i></p> <p class="recipe"><span class="smcap">Tapioca Pudding.</span></p> @@ -18789,7 +18751,7 @@ 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.—<i>Mrs. A. B.</i></p> +This serves as sauce for the pudding.—<i>Mrs. A. B.</i></p> <p class="recipe"><i>Tapioca Pudding.</i></p> @@ -18798,7 +18760,7 @@ half an hour. Then stir in a custard made of a quart of milk, <span class="pagenum"><a name="Page_386" id="Page_386">386</a></span> 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.—<i>Mrs. Dr. S.</i></p> +bottom, whilst baking.—<i>Mrs. Dr. S.</i></p> <p class="recipe"><i>Tapioca Pudding with Apples.</i></p> @@ -18808,7 +18770,7 @@ 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.—<i>Mrs. E. W.</i></p> +of an hour. To be eaten cold with sugar and cream.—<i>Mrs. E. W.</i></p> <p class="recipe"><span class="smcap">Snow Pudding.</span></p> @@ -18824,7 +18786,7 @@ stiff froth.</p> <p>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.—<i>Mrs. B. J. B.</i></p> +of the mould.—<i>Mrs. B. J. B.</i></p> <p class="recipe"><i>Snow Pudding.</i></p> @@ -18833,7 +18795,7 @@ 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.—<i>Mrs. Dr. P. C.</i> +with vanilla.—<i>Mrs. Dr. P. C.</i> <span class="pagenum"><a name="Page_387" id="Page_387">387</a></span></p> <p class="recipe"><i>Snow Pudding.</i></p> @@ -18845,7 +18807,7 @@ 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.—<i>Mrs. A. B.</i></p> +to put around the pudding, when congealed.—<i>Mrs. A. B.</i></p> <p class="recipe"><span class="smcap">Cake Pudding.</span></p> @@ -18854,7 +18816,7 @@ 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.—<i>Mrs. V. R. I.</i></p> +poured over the pudding before baking. Eat hot with hot sauce.—<i>Mrs. V. R. I.</i></p> <p class="recipe"><span class="smcap">Preserve Pudding.</span></p> @@ -18867,7 +18829,7 @@ poured over the pudding before baking. Eat hot with hot sauce.—<i>Mrs. V. </div> </div> -<p>Bake in pastry.—<i>Mrs. E. B.</i></p> +<p>Bake in pastry.—<i>Mrs. E. B.</i></p> <p class="recipe"><span class="smcap">Jelly Roll.</span></p> @@ -18877,12 +18839,12 @@ poured over the pudding before baking. Eat hot with hot sauce.—<i>Mrs. V. <p>1 cupful sugar.</p> <p>1 cupful flour.</p> <p>1 teaspoonful cream of tartar.</p> -<p>½ teaspoonful soda, dissolved in milk.</p> +<p>½ teaspoonful soda, dissolved in milk.</p> </div> </div> <p>Bake in pie-pans, spread with acid jelly, roll up in a compact -form.—<i>Mrs. R.</i> +form.—<i>Mrs. R.</i> <span class="pagenum"><a name="Page_388" id="Page_388">388</a></span></p> <p class="recipe"><span class="smcap">Sweetmeat Pudding.</span></p> @@ -18904,8 +18866,8 @@ may be used.—<i>Mrs. ——.</i></p> <div class="block-container"> <div class="ings"> -<p>½ pound of sugar.</p> -<p>½ pound of butter.</p> +<p>½ pound of sugar.</p> +<p>½ pound of butter.</p> <p>Juice and rind of one lemon.</p> <p>8 eggs.</p> </div> @@ -18925,15 +18887,15 @@ brown sugar, and the same of butter, well creamed together.</p> <p>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.—<i>Mrs. Dr. P. C.</i></p> +or rum. Bake in a pastry, in small tins or plates.—<i>Mrs. Dr. P. C.</i></p> <p class="recipe"><span class="smcap">Transparent Pudding.</span></p> <div class="block-container"> <div class="ings"> <p>8 eggs, beaten very light.</p> -<p>½ pound of sugar.</p> -<p>½ pound of butter.</p> +<p>½ pound of sugar.</p> +<p>½ pound of butter.</p> <p>Nutmeg, mace, or any spice for flavoring.</p> </div> </div> @@ -18941,14 +18903,14 @@ or rum. Bake in a pastry, in small tins or plates.—<i>Mrs. Dr. P. C.</i></ <p>Put it on the fire in a tin pan, stirring constantly till it begins <span class="pagenum"><a name="Page_389" id="Page_389">389</a></span> to thicken. When cool, pour it over a rich paste, and bake -over a moderate fire. Add citron, if you like.—<i>Mrs. Dr. E.</i></p> +over a moderate fire. Add citron, if you like.—<i>Mrs. Dr. E.</i></p> <p class="recipe"><i>Transparent Pudding.</i></p> <div class="block-container"> <div class="ings"> -<p>¼ pound of sugar.</p> -<p>¼ pound of butter.</p> +<p>¼ pound of sugar.</p> +<p>¼ pound of butter.</p> <p>Dessertspoonful of rose water.</p> <p>Stir well till light.</p> </div> @@ -18957,7 +18919,7 @@ over a moderate fire. Add citron, if you like.—<i>Mrs. Dr. E.</i></p> <p>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.—<i>Mrs. I. H.</i></p> +on, and bake for nearly an hour.—<i>Mrs. I. H.</i></p> <p class="recipe"><i>Transparent Pudding.</i></p> @@ -18965,7 +18927,7 @@ on, and bake for nearly an hour.—<i>Mrs. I. H.</i></p> <div class="ings"> <p>Yolks of 10 eggs; whites of 2.</p> <p>1 pound of sugar,</p> -<p>½ pound of butter.</p> +<p>½ pound of butter.</p> <p>Season with nutmeg.</p> </div> </div> @@ -18974,7 +18936,7 @@ on, and bake for nearly an hour.—<i>Mrs. I. H.</i></p> 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.—<i>Mrs. E.</i></p> +Then put it again in the stove, a few minutes, to brown.—<i>Mrs. E.</i></p> <p class="recipe"><span class="smcap">Arrow-root Pudding.</span></p> @@ -18984,21 +18946,21 @@ 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.—<i>Mrs. S. T.</i></p> +of sugar, and flavored to the taste.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Sago Pudding.</span></p> <p>Boil one cupful of sago in a quart of water. Pare apples, put <span class="pagenum"><a name="Page_390" id="Page_390">390</a></span> them in a dish and stew a little. Pour the sago over them, -and bake thirty minutes. Sweeten and flavor to the taste.—<i>Mrs. A. B.</i></p> +and bake thirty minutes. Sweeten and flavor to the taste.—<i>Mrs. A. B.</i></p> <p class="recipe"><i>Sago Pudding.</i></p> <p>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.—<i>Mrs. V. P. M.</i></p> +in a paste.—<i>Mrs. V. P. M.</i></p> <p class="recipe"><span class="smcap">Bread Pudding.</span></p> @@ -19008,7 +18970,7 @@ 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.—<i>Mrs. Col. S.</i></p> +Grate nutmeg over it, when done.—<i>Mrs. Col. S.</i></p> <p class="recipe"><span class="smcap">Custard Pudding.</span></p> @@ -19017,7 +18979,7 @@ 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.—<i>Mrs. R.</i></p> +then put it in the stove a few minutes more to brown on top.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Sippet Pudding.</span></p> @@ -19028,7 +18990,7 @@ 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.—<i>Mrs. M. C. C.</i> +sponge cake instead of light bread.—<i>Mrs. M. C. C.</i> <span class="pagenum"><a name="Page_391" id="Page_391">391</a></span></p> <p class="recipe"><span class="smcap">Mrs. Spence's Pudding.</span> (<i>Original.</i>)</p> @@ -19056,7 +19018,7 @@ butter seasoned with nutmeg and Madeira wine.</p> <p>3 eggs.</p> <p>1 gill of cream.</p> <p>Wine glass of brandy.</p> -<p>Spice and sugar to taste.—<i>Mrs. Dr. J.</i></p> +<p>Spice and sugar to taste.—<i>Mrs. Dr. J.</i></p> </div> </div> @@ -19070,7 +19032,7 @@ 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.—<i>Mrs. C.</i></p> +again in the oven and bake a light brown.—<i>Mrs. C.</i></p> <p class="recipe"><span class="smcap">Fruit Pudding.</span></p> @@ -19079,9 +19041,9 @@ again in the oven and bake a light brown.—<i>Mrs. C.</i></p> <p>1 pint grated bread crumbs.</p> <p>1 pound raisins.</p> <p><span class="pagenum"><a name="Page_392" id="Page_392">392</a></span></p> -<p>¾ pound suet chopped fine.</p> -<p>½ pound sugar.</p> -<p>½ pint chopped apples.</p> +<p>¾ pound suet chopped fine.</p> +<p>½ pound sugar.</p> +<p>½ pint chopped apples.</p> <p>Yolks of three eggs, well beaten.</p> </div> </div> @@ -19095,7 +19057,7 @@ sweetened. Bake an hour.—<i>Mrs. ——.</i></p> 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.—<i>Miss N.</i></p> +hour.—<i>Miss N.</i></p> <p class="recipe"><span class="smcap">Marrow Pudding.</span></p> @@ -19104,7 +19066,7 @@ 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.—<i>Mrs. E.</i></p> +pudding of this, if you prefer.—<i>Mrs. E.</i></p> <p class="recipe"><span class="smcap">Original Pudding.</span></p> @@ -19117,7 +19079,7 @@ the size of a walnut, cut it in bits and throw it on top.</p> <p><i>Sauce.</i> 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.—<i>Miss -R. S.</i></p> +R. S.</i></p> <p class="recipe"><span class="smcap">Cracker Pudding.</span></p> @@ -19130,7 +19092,7 @@ 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.—<i>Mrs. M. C. C.</i></p> +them.—<i>Mrs. M. C. C.</i></p> <p class="recipe"><span class="smcap">Rice Pudding.</span></p> @@ -19139,13 +19101,13 @@ 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.—<i>Mrs. E.</i></p> +butter, sugar, and wine.—<i>Mrs. E.</i></p> <p class="recipe"><i>Rice Pudding.</i></p> <p>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.—<i>Mrs. H. S.</i></p> +washed. Bake, and serve cold.—<i>Mrs. H. S.</i></p> <p class="recipe"><i>Rice Pudding.</i></p> @@ -19153,11 +19115,11 @@ washed. Bake, and serve cold.—<i>Mrs. H. S.</i></p> <div class="ings"> <p>3 cupfuls boiled rice.</p> <p>6 eggs.</p> -<p>1½ cupful sugar.</p> -<p>1½ pint milk.</p> +<p>1½ cupful sugar.</p> +<p>1½ pint milk.</p> <p>1 wine-glassful wine and brandy.</p> <p>1 tablespoonful melted butter.</p> -<p>Flavor with nutmeg.—<i>Mrs. Col. S.</i></p> +<p>Flavor with nutmeg.—<i>Mrs. Col. S.</i></p> </div> </div> @@ -19171,13 +19133,13 @@ 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.—<i>Mrs. -Dr. R. W. W.</i></p> +Dr. R. W. W.</i></p> <p class="recipe"><i>Rice Pudding.</i></p> <p>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.—<i>Mrs. B.</i></p> +taste, and bake.—<i>Mrs. B.</i></p> <p class="recipe"><span class="smcap">Irish Potato Pudding.</span></p> @@ -19193,7 +19155,7 @@ taste, and bake.—<i>Mrs. B.</i></p> </div> <p>Stir the ingredients thoroughly together. Bake in pastry -without tops.—<i>Mrs. Dr. J. F. G.</i></p> +without tops.—<i>Mrs. Dr. J. F. G.</i></p> <p class="recipe"><span class="smcap">Sweet Potato Pudding.</span></p> @@ -19208,7 +19170,7 @@ without tops.—<i>Mrs. Dr. J. F. G.</i></p> </div> </div> -<p>Bake slowly in a pan. Serve with sauce.—<i>Mrs. G. A. B.</i></p> +<p>Bake slowly in a pan. Serve with sauce.—<i>Mrs. G. A. B.</i></p> <p class="recipe"><i>Sweet Potato Pudding.</i></p> @@ -19217,7 +19179,7 @@ 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.—<i>Mrs. W. C. R.</i> +a crust.—<i>Mrs. W. C. R.</i> <span class="pagenum"><a name="Page_395" id="Page_395">395</a></span></p> <p class="recipe"><i>Sweet Potato Pudding.</i></p> @@ -19228,7 +19190,7 @@ 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.—<i>Mrs. A. C.</i></p> +may be made by the same recipe.—<i>Mrs. A. C.</i></p> <p class="recipe"><span class="smcap">Cream Pudding.</span></p> @@ -19236,7 +19198,7 @@ may be made by the same recipe.—<i>Mrs. A. C.</i></p> 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.—<i>Mrs. Col. W.</i></p> +in cups or pudding dishes.—<i>Mrs. Col. W.</i></p> <p class="recipe"><span class="smcap">Tyler Pudding.</span></p> @@ -19249,14 +19211,14 @@ in cups or pudding dishes.—<i>Mrs. Col. W.</i></p> </div> </div> -<p>Bake in a paste.—<i>Mrs. C. N.</i></p> +<p>Bake in a paste.—<i>Mrs. C. N.</i></p> <p class="recipe"><span class="smcap">Molasses Pudding.</span></p> <div class="block-container"> <div class="ings"> <p>1 cupful molasses.</p> -<p>½ cupful butter and lard mixed.</p> +<p>½ cupful butter and lard mixed.</p> <p>1 cup not quite full of buttermilk.</p> <p>3 eggs.</p> <p>1 teaspoonful soda.</p> @@ -19264,7 +19226,7 @@ in cups or pudding dishes.—<i>Mrs. Col. W.</i></p> </div> <p>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.—<i>Mrs. M. S. C.</i></p> +to eat it cold, add another cup of sugar. Bake it quickly.—<i>Mrs. M. S. C.</i></p> <p class="recipe"><i>Molasses Pudding.</i></p> @@ -19293,7 +19255,7 @@ Eat with sauce. Excellent.</p> </div> </div> -<p>Bake in a paste.—<i>Mrs. P. W.</i></p> +<p>Bake in a paste.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Cottage Pudding.</span></p> @@ -19303,7 +19265,7 @@ 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.—<i>Mrs. A. F.</i></p> +with wine sauce.—<i>Mrs. A. F.</i></p> <p class="recipe"><span class="smcap">Texas Pudding.</span></p> @@ -19330,7 +19292,7 @@ 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.—<i>Mrs. S. T.</i></p> +to brown a little.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Thickened Milk Pudding.</span></p> @@ -19338,7 +19300,7 @@ to brown a little.—<i>Mrs. S. T.</i></p> 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.—<i>Mrs. R.</i></p> +mace to your taste.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Delicious Hasty Pudding.</span></p> @@ -19346,7 +19308,7 @@ mace to your taste.—<i>Mrs. R.</i></p> 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.—<i>Mrs. P. McG.</i></p> +twenty minutes. Eat with nun's butter or wine sauce.—<i>Mrs. P. McG.</i></p> <p class="recipe"><span class="smcap">Feather Pudding.</span></p> @@ -19358,27 +19320,27 @@ twenty minutes. Eat with nun's butter or wine sauce.—<i>Mrs. P. McG.</i></ <p>1 egg.</p> <p>1 tablespoonful butter.</p> <p>1 teaspoonful cream of tartar.</p> -<p>½ teaspoonful soda.</p> +<p>½ teaspoonful soda.</p> </div> </div> -<p>Season with nutmeg and eat with sauce.—<i>Mrs. D. C. K.</i></p> +<p>Season with nutmeg and eat with sauce.—<i>Mrs. D. C. K.</i></p> <p class="recipe"><span class="smcap">Washington Pudding.</span></p> <div class="block-container"> <div class="ings"> <p>6 eggs (well beaten).</p> -<p>½ pound butter.</p> -<p>½ pound sugar.</p> -<p>½ pound marmalade.</p> +<p>½ pound butter.</p> +<p>½ pound sugar.</p> +<p>½ pound marmalade.</p> </div> </div> <p><span class="pagenum"><a name="Page_398" id="Page_398">398</a></span></p> <p>Beat well together, season with nutmeg, and bake in a paste.—<i>Mrs. -Dr. S.</i></p> +Dr. S.</i></p> <p class="recipe"><span class="smcap">One Egg Pudding.</span></p> @@ -19394,7 +19356,7 @@ Dr. S.</i></p> </div> </div> -<p>Eat with sauce.—<i>Mrs. A. C.</i></p> +<p>Eat with sauce.—<i>Mrs. A. C.</i></p> <p class="recipe"><span class="smcap">Delicious Pudding.</span></p> @@ -19405,7 +19367,7 @@ 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.—<i>Mrs. S. T.</i></p> +eaten as soon as done.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Balloons.</span></p> @@ -19422,7 +19384,7 @@ eaten as soon as done.—<i>Mrs. S. T.</i></p> <p>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.—<i>Mrs. Dr. E.</i></p> +and eat with sauce.—<i>Mrs. Dr. E.</i></p> <p class="recipe"><span class="smcap">Virginia Pudding.</span></p> @@ -19434,7 +19396,7 @@ the grated rind of one lemon. Bake twenty minutes.</p> <p><i>Sauce.</i>—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.—<i>Miss E. S.</i></p> +table.—<i>Miss E. S.</i></p> <p class="recipe"><span class="smcap">Extra Fine Pudding.</span></p> @@ -19458,7 +19420,7 @@ in a buttered pan and serve with wine sauce.—<i>Mrs. McG.</i></p> 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.—<i>Mrs. D. C. K.</i></p> +top of the pudding, and brown slightly.—<i>Mrs. D. C. K.</i></p> <p class="recipe"><span class="smcap">Baked Indian Pudding.</span></p> @@ -19466,7 +19428,7 @@ top of the pudding, and brown slightly.—<i>Mrs. D. C. K.</i></p> 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.—<i>Mrs. J. A. B.</i></p> +a little citron. Bake nearly two hours. Eat with sauce.—<i>Mrs. J. A. B.</i></p> <p class="recipe"><span class="smcap">Excellent Batter Pudding.</span></p> @@ -19474,7 +19436,7 @@ a little citron. Bake nearly two hours. Eat with sauce.—<i>Mrs. J. A. B.</ <div class="ings"> <p>1 quart flour.</p> <p>7 eggs.</p> -<p>½ cupful melted butter.</p> +<p>½ cupful melted butter.</p> <p><span class="pagenum"><a name="Page_400" id="Page_400">400</a></span></p> <p>1 teaspoonful salt.</p> <p>1 teaspoonful soda, dissolved in lukewarm water.</p> @@ -19484,7 +19446,7 @@ a little citron. Bake nearly two hours. Eat with sauce.—<i>Mrs. J. A. B.</ <p>Enough sweet milk to make a batter the consistency of sponge cake batter. Bake in a mould and eat with brandy -sauce.—<i>Mrs. M. C. C.</i></p> +sauce.—<i>Mrs. M. C. C.</i></p> <p class="recipe"><span class="smcap">Puff Pudding.</span></p> @@ -19499,13 +19461,13 @@ sauce.—<i>Mrs. M. C. C.</i></p> <p>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.—<i>Mrs. D. C. K.</i></p> +Eat with cold or hot sauce.—<i>Mrs. D. C. K.</i></p> <p class="recipe"><span class="smcap">Penny Pudding.</span></p> <p>Beat five eggs very light. Mix with five tablespoonfuls of flour, one large spoonful of butter and one pint of milk. Eat -with sauce.—<i>Mrs. A. T.</i></p> +with sauce.—<i>Mrs. A. T.</i></p> <p class="recipe"><span class="smcap">Economical Pudding.</span></p> @@ -19521,7 +19483,7 @@ with sauce.—<i>Mrs. A. T.</i></p> </div> </div> -<p>Boil three hours and a half.—<i>Miss E. T.</i></p> +<p>Boil three hours and a half.—<i>Miss E. T.</i></p> <p class="recipe"><span class="smcap">Poor Man's Pudding.</span></p> @@ -19530,15 +19492,15 @@ with sauce.—<i>Mrs. A. T.</i></p> <p>6 eggs.</p> <p>1 pint sour cream.</p> <p>1 cupful melted butter.</p> -<p>1½ cupful sugar.</p> +<p>1½ cupful sugar.</p> <p><span class="pagenum"><a name="Page_401" id="Page_401">401</a></span></p> <p>1 teaspoonful soda.</p> -<p>½ nutmeg.</p> +<p>½ nutmeg.</p> </div> </div> <p>Put the butter in after the flour. Make the consistency of -pound cake batter.—<i>Mrs. A. B.</i></p> +pound cake batter.—<i>Mrs. A. B.</i></p> <p class="recipe"><span class="smcap">Plain Pudding.</span></p> @@ -19552,7 +19514,7 @@ pound cake batter.—<i>Mrs. A. B.</i></p> </div> <p>Put chopped apples or peaches in the batter and bake. Eat -with sauce.—<i>Mrs. A. H.</i></p> +with sauce.—<i>Mrs. A. H.</i></p> <hr class="l15" /> @@ -19563,7 +19525,7 @@ with sauce.—<i>Mrs. A. H.</i></p> <p>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.—<i>Mrs. R.</i></p> +after taking it off.—<i>Mrs. R.</i></p> <p class="recipe"><i>Wine Sauce.</i></p> @@ -19571,14 +19533,14 @@ after taking it off.—<i>Mrs. R.</i></p> 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.—<i>Mrs. T.</i></p> +and lastly the wine.—<i>Mrs. T.</i></p> <p class="recipe"><i>Wine Sauce.</i></p> <p>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.—<i>Mrs. T.</i> +nutmeg on it when you pour it into the sauce-bowl.—<i>Mrs. T.</i> <span class="pagenum"><a name="Page_402" id="Page_402">402</a></span></p> <p class="recipe"><span class="smcap">Brandy Sauce.</span></p> @@ -19588,14 +19550,14 @@ 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.—<i>Miss E. P.</i></p> +into a warm sauce tureen.—<i>Miss E. P.</i></p> <p class="recipe"><span class="smcap">French Sauce.</span></p> <p>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.—<i>Mrs. F. D.</i></p> +off the fire.—<i>Mrs. F. D.</i></p> <p class="recipe"><span class="smcap">A Nice Sauce for Puddings.</span></p> @@ -19605,13 +19567,13 @@ one nutmeg (grated), the white of one egg.</p> <p>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.—<i>Mrs. M. E. J. B.</i></p> +tureen, on the hearth, stirring all the while. Do not let it boil.—<i>Mrs. M. E. J. B.</i></p> <p class="recipe"><span class="smcap">Rich Sauce for Puddings.</span></p> <p>One pint cream; half pound sugar; one tablespoonful butter; one glass of wine. Season to the taste. Do not let it boil.—<i>Miss -E. P.</i></p> +E. P.</i></p> <p class="recipe"><span class="smcap">Sauce for Pudding.</span></p> @@ -19626,31 +19588,31 @@ McG.</i></p> one egg, well beaten; one tablespoonful butter; one teaspoonful <span class="pagenum"><a name="Page_403" id="Page_403">403</a></span> corn-starch. Boil all together till a thick syrup. Take off the -fire and add grated nutmeg and a glass of wine.—<i>Mrs. S. T.</i></p> +fire and add grated nutmeg and a glass of wine.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Cold Sauce.</span></p> <p>Whites of five eggs beaten to a stiff froth. Sweeten to the taste. Pour in some hot melted butter, stirring well. Season -with lemon.—<i>Mrs. M. G. H.</i></p> +with lemon.—<i>Mrs. M. G. H.</i></p> <p class="recipe"><i>Cold Sauce.</i></p> <p>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.—<i>Mrs. M. F. G.</i></p> +essence of any kind, as a flavor.—<i>Mrs. M. F. G.</i></p> <p class="recipe"><i>Cold Sauce</i> (<i>for about eight people</i>).</p> <p>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.—<i>Mrs. P. McG.</i></p> +grated nutmeg.—<i>Mrs. P. McG.</i></p> <p class="recipe"><span class="smcap">Pudding Sauce.</span></p> <p>One cupful of butter; two cupfuls sugar; three eggs; one -wine-glass of wine. Stir well, and let it come to a boil.—<i>Mrs. F. D.</i></p> +wine-glass of wine. Stir well, and let it come to a boil.—<i>Mrs. F. D.</i></p> <p class="recipe"><i>Pudding Sauce.</i></p> @@ -19665,7 +19627,7 @@ 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.—<i>Mrs. K.</i> +eaten hot with sponge cake.—<i>Mrs. K.</i> <span class="pagenum"><a name="Page_404" id="Page_404">404</a></span></p> <p class="recipe"><span class="smcap">Sauce for Boiled Pastry.</span></p> @@ -19675,14 +19637,14 @@ 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.—<i>Mrs. I. H.</i></p> +and stir till it thickens. Season with lemon or vanilla.—<i>Mrs. I. H.</i></p> <p class="recipe"><span class="smcap">Molasses Sauce.</span></p> <p>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.—<i>Mrs. Dr. J.</i></p> +Season with nutmeg and lemon.—<i>Mrs. Dr. J.</i></p> <hr class="l15" /> @@ -19722,7 +19684,7 @@ 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.—<i>Mrs. M. C. C.</i></p> +to put five teacups of flour, instead of four.—<i>Mrs. M. C. C.</i></p> <p class="recipe"><span class="smcap">Pastry.</span></p> @@ -19730,7 +19692,7 @@ to put five teacups of flour, instead of four.—<i>Mrs. M. C. C.</i></p> 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.—<i>Mrs. W.</i></p> +heavy.—<i>Mrs. W.</i></p> <p class="recipe"><i>Pastry.</i></p> @@ -19765,7 +19727,7 @@ 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.—<i>Mrs. T. M. C.</i></p> +make two pies.—<i>Mrs. T. M. C.</i></p> <p class="recipe"><i>Lemon Pie.</i></p> @@ -19782,7 +19744,7 @@ of the eggs, frothed and sweetened.—<i>Mrs. McG.</i></p> 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.—<i>Mrs. Col. S.</i></p> +over the pies and bake again till brown.—<i>Mrs. Col. S.</i></p> <p class="recipe"><i>Lemon Pie.</i></p> @@ -19791,7 +19753,7 @@ yolks of six eggs, grated rind and juice of four lemons, four heaping tablespoonfuls flour. Mix well. Add a cupful buttermilk, <span class="pagenum"><a name="Page_407" id="Page_407">407</a></span> and one teaspoonful soda. Froth and sweeten the whites -of the eggs and put them on top the pies.—<i>Mrs. N.</i></p> +of the eggs and put them on top the pies.—<i>Mrs. N.</i></p> <p class="recipe"><span class="smcap">Lemon Cream Pie.</span></p> @@ -19815,15 +19777,15 @@ 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.—<i>Mrs. M. B. B.</i></p> +hour, in puff paste.—<i>Mrs. M. B. B.</i></p> <p class="recipe"><i>Orange Pie.</i></p> <p>One pint of milk, three oranges, one cupful of sugar, three eggs, one and a half tablespoonful of corn-starch. Bake in puff -paste.—<i>Mrs. H. H. S.</i></p> +paste.—<i>Mrs. H. H. S.</i></p> -<p class="recipe"><span class="smcap">Peach Méringue Pie.</span></p> +<p class="recipe"><span class="smcap">Peach Méringue Pie.</span></p> <p>Pare and stew ripe peaches. When nearly done, sweeten, take from the fire. Stir in a heaping teaspoonful fresh butter @@ -19832,8 +19794,8 @@ 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 <span class="pagenum"><a name="Page_408" id="Page_408">408</a></span> -slightly. Apple méringue pie may be made in the same way, -only flavoring the fruit.—<i>Mrs. S. T.</i></p> +slightly. Apple méringue pie may be made in the same way, +only flavoring the fruit.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Peach Pie.</span></p> @@ -19841,14 +19803,14 @@ only flavoring the fruit.—<i>Mrs. S. T.</i></p> 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.—<i>Mrs. S. T.</i></p> +plates. Spread and pile up the fruit on each.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Peach Pie.</i></p> <p>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.—<i>Mrs. T.</i></p> +top, dredge with flour, then cover with a top crust, and bake.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Prune Pie.</span></p> @@ -19858,7 +19820,7 @@ 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.—<i>Mrs. S. T.</i></p> +Cover with a rich paste and bake.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Damson Pie.</span></p> @@ -19866,13 +19828,13 @@ Cover with a rich paste and bake.—<i>Mrs. S. T.</i></p> 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.—<i>Mrs. T.</i></p> +bake.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Strawberry Short-cake.</span></p> <p>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.—<i>Mrs. H.</i> +six deep. In winter, use preserved or canned berries.—<i>Mrs. H.</i> <span class="pagenum"><a name="Page_409" id="Page_409">409</a></span></p> <p class="recipe"><span class="smcap">Cherry Pie.</span></p> @@ -19882,7 +19844,7 @@ 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.—<i>Mrs. S. T.</i></p> +thoroughly done.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Cranberry Pie.</span></p> @@ -19904,7 +19866,7 @@ Cover with paste and bake.</p> 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.—<i>Mrs. E.</i></p> +and bake it.—<i>Mrs. E.</i></p> <p class="recipe"><i>Apple Pie.</i></p> @@ -19915,7 +19877,7 @@ 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.—<i>Mrs. S. T.</i> +four deep.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_410" id="Page_410">410</a></span></p> <p class="recipe"><i>Apple Pie.</i></p> @@ -19927,7 +19889,7 @@ 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.—<i>Mrs. S. T.</i></p> +improve it.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Blackberry Pie.</span></p> @@ -19940,13 +19902,13 @@ little nutmeg, dredge with flour, put on a top crust and bake.</p> <p>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.—<i>Mrs. S. T.</i></p> +with flour, cover with paste and bake.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Gooseberry Pie.</span></p> <p>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.—<i>Mrs. M. C. C.</i></p> +Then spread over shapes of rich puff paste, already baked.—<i>Mrs. M. C. C.</i></p> <p class="recipe"><span class="smcap">Tomato Pie.</span></p> @@ -19955,7 +19917,7 @@ 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.—<i>Mrs. S. T.</i> +bake.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_411" id="Page_411">411</a></span></p> <p class="recipe"><span class="smcap">Sliced Potato Pie.</span></p> @@ -19964,7 +19926,7 @@ bake.—<i>Mrs. S. T.</i> 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.—<i>Mrs. S. T.</i></p> +of butter in bits, a wine-glass of brandy or Madeira wine.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Sweet Potato Pie.</span></p> @@ -19977,7 +19939,7 @@ frothed whites. Bake in deep pie plates, lined with paste, without a top crust. Sift powdered sugar over the pies.</p> <p>Irish potato pie may be made in the same way; only adding -the juice and grated rind of a lemon.—<i>Mrs. T.</i></p> +the juice and grated rind of a lemon.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Rhubarb Pie.</span></p> @@ -19986,7 +19948,7 @@ 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.—<i>Mrs. T.</i></p> +a top crust and bake.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Mincemeat.</span></p> @@ -19995,7 +19957,7 @@ 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.—<i>Mrs. J. W.</i> +if to keep long. Put in a cool place.—<i>Mrs. J. W.</i> <span class="pagenum"><a name="Page_412" id="Page_412">412</a></span></p> <p class="recipe"><i>Mincemeat.</i></p> @@ -20004,7 +19966,7 @@ if to keep long. Put in a cool place.—<i>Mrs. J. W.</i> 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.—<i>Mrs. M. E. J. B.</i></p> +pounds brown sugar.—<i>Mrs. M. E. J. B.</i></p> <p class="recipe"><i>Mincemeat.</i></p> @@ -20029,15 +19991,15 @@ one wineglass rose water.</p> 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 +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.—<i>Mrs. T.</i></p> +brown.—<i>Mrs. T.</i></p> <p class="recipe"><i>Cream Pie.</i></p> <p>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.—<i>Mrs. A. B.</i> +quart boiling milk, stir all together and bake in deep dishes.—<i>Mrs. A. B.</i> <span class="pagenum"><a name="Page_413" id="Page_413">413</a></span></p> <p class="recipe"><span class="smcap">Soda Cracker Pie.</span></p> @@ -20046,7 +20008,7 @@ quart boiling milk, stir all together and bake in deep dishes.—<i>Mrs. A. 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.—<i>Miss H. L.</i></p> +pastry and bake.—<i>Miss H. L.</i></p> <p class="recipe"><span class="smcap">Silver Pie.</span></p> @@ -20057,14 +20019,14 @@ of white sugar, and one of cold water.</p> <p>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.—<i>Mrs. M. B. B.</i></p> +jam, just before taking it to the table.—<i>Mrs. M. B. B.</i></p> <p class="recipe"><span class="smcap">Custard Pie.</span></p> <p>One quart milk, five eggs, five tablespoonfuls sugar; flavor with lemon.</p> -<p>Bake slowly, half an hour.—<i>Mrs. M. B. B.</i></p> +<p>Bake slowly, half an hour.—<i>Mrs. M. B. B.</i></p> <p class="recipe"><span class="smcap">Washington Pie.</span></p> @@ -20072,25 +20034,25 @@ with lemon.</p> 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.—<i>Mrs. Dr. J.</i></p> +layer.—<i>Mrs. Dr. J.</i></p> <p class="recipe"><span class="smcap">Sugar Pie.</span></p> <p>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.—<i>Mrs. J. F. G.</i></p> +beat well together; bake in pastry, without tops.—<i>Mrs. J. F. G.</i></p> <p class="recipe"><span class="smcap">Molasses Pie.</span></p> <p>Three eggs, beaten separately, one pint molasses, one tablespoonful -melted butter. Bake on a rich crust.—<i>Mrs. Dr. J.</i> +melted butter. Bake on a rich crust.—<i>Mrs. Dr. J.</i> <span class="pagenum"><a name="Page_414" id="Page_414">414</a></span></p> <p class="recipe"><i>Molasses Pie.</i></p> <p>One teacup molasses, one teacup sugar, four eggs, four tablespoonfuls butter. Mix sugar and eggs together, pour in butter, -and add molasses.—<i>Mrs. Dr. S.</i></p> +and add molasses.—<i>Mrs. Dr. S.</i></p> <p class="recipe"><span class="smcap">Cheese Cakes.</span></p> @@ -20100,7 +20062,7 @@ milk, flour, and butter, creamed, and lemons put in together, after the eggs are well beaten. Stir all well together till it curds.</p> -<p>Bake in paste.—<i>Mrs. A. C.</i></p> +<p>Bake in paste.—<i>Mrs. A. C.</i></p> <p class="recipe"><span class="smcap">Lemon Cheese Cakes.</span></p> @@ -20108,7 +20070,7 @@ curds.</p> butter, four lemons, boiling rinds twice before using, two tablespoonfuls powdered cracker.</p> -<p>Bake in paste.—<i>Mrs. Dr. E.</i></p> +<p>Bake in paste.—<i>Mrs. Dr. E.</i></p> <p class="recipe"><i>Lemon Cheese Cakes.</i></p> @@ -20116,13 +20078,13 @@ powdered cracker.</p> 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.—<i>Mrs. V. P. M.</i></p> +spoonfuls brandy. Mix well and bake in rich pastry.—<i>Mrs. V. P. M.</i></p> <p class="recipe"><i>Lemon Cheese Cakes.</i></p> <p>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—<i>Miss D. D.</i></p> +grated rind of three. Bake in rich pastry—<i>Miss D. D.</i></p> <p class="recipe"><span class="smcap">Corn-starch Cheese Cakes.</span></p> @@ -20132,7 +20094,7 @@ tablespoonfuls butter. Boil the water, mix the corn starch with <span class="pagenum"><a name="Page_415" id="Page_415">415</a></span> 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.—<i>Miss D. D.</i></p> +add the lemons and eggs.—<i>Miss D. D.</i></p> <p class="recipe"><span class="smcap">Almond Cheese Cakes.</span></p> @@ -20141,7 +20103,7 @@ and the whites of four eggs.</p> <p>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.—<i>Mrs. I. H.</i></p> +almonds or rose water, and bake with pastry, in tins.—<i>Mrs. I. H.</i></p> <p class="recipe"><i>Almond Cheese Cakes.</i></p> @@ -20159,13 +20121,13 @@ the bottom. Small tin shapes are best for cheese cakes.</p> <p>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.—<i>Mrs. M. B. B.</i></p> +prettiest and most delicate of tarts.—<i>Mrs. M. B. B.</i></p> <p class="recipe"><span class="smcap">Lemon Tarts.</span></p> <p>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.—<i>Mrs. M. B. B.</i></p> +paste, put a spoonful in each and bake.—<i>Mrs. M. B. B.</i></p> <p class="recipe"><span class="smcap">Prune Tarts.</span></p> @@ -20173,7 +20135,7 @@ paste, put a spoonful in each and bake.—<i>Mrs. M. B. B.</i></p> kernels in a little cranberry juice with the prunes, and some <span class="pagenum"><a name="Page_416" id="Page_416">416</a></span> sugar. Simmer them, and when cold put in tart shapes in pastry -and bake.—<i>Mrs. V. P. M.</i></p> +and bake.—<i>Mrs. V. P. M.</i></p> <p class="recipe"><span class="smcap">French Fritters.</span></p> @@ -20186,7 +20148,7 @@ 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.—<i>Mrs. Dr. E.</i></p> +them in a colander to drain the lard off of them.—<i>Mrs. Dr. E.</i></p> <p class="recipe"><span class="smcap">Fritters</span> (<i>made with yeast</i>).</p> @@ -20196,7 +20158,7 @@ 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.—<i>Mrs. A. C.</i></p> +about nine in the morning, in the summer, about eleven.—<i>Mrs. A. C.</i></p> <p class="recipe"><span class="smcap">Bell Fritters.</span></p> @@ -20218,7 +20180,7 @@ and served hot.</p> <p>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.—<i>Mrs. S. T.</i></p> +and put it by for use.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Quire of Paper Pancakes.</span></p> @@ -20227,7 +20189,7 @@ 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.—<i>Mrs. R.</i></p> +will suffice for five or six persons.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Common Pancakes.</span></p> @@ -20316,11 +20278,11 @@ Serve the custard with whipped cream on top.</p> <p>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 +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.—<i>Mrs. T.</i></p> +whites of one dozen eggs to clear it.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Calves' Foot Jelly.</span></p> @@ -20331,7 +20293,7 @@ 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.—<i>Mrs. I. H.</i> +jelly.—<i>Mrs. I. H.</i> <span class="pagenum"><a name="Page_420" id="Page_420">420</a></span></p> <p class="recipe"><span class="smcap">Isinglass Jelly.</span></p> @@ -20343,7 +20305,7 @@ 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.—<i>Mrs. W. R. R.</i></p> +pour in a pint of wine.—<i>Mrs. W. R. R.</i></p> <p class="recipe"><span class="smcap">Crystal Jelly.</span></p> @@ -20353,7 +20315,7 @@ 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.—<i>Mrs. E. P. G.</i></p> +in moulds.—<i>Mrs. E. P. G.</i></p> <p class="recipe"><span class="smcap">Gelatine Jelly.</span></p> @@ -20363,7 +20325,7 @@ 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.—<i>Mrs. M. M. D.</i></p> +saw.—<i>Mrs. M. M. D.</i></p> <p class="recipe"><i>Gelatine Jelly.</i></p> @@ -20371,7 +20333,7 @@ saw.—<i>Mrs. M. M. D.</i></p> 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.—<i>Mrs. Col. S.</i></p> +Strain through a napkin and let it stand to jelly.—<i>Mrs. Col. S.</i></p> <p class="recipe"><i>Gelatine Jelly</i> (<i>without straining</i>).</p> @@ -20383,14 +20345,14 @@ 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.—<i>Mrs. Dr. J.</i></p> +place to congeal.—<i>Mrs. Dr. J.</i></p> <p class="recipe"><span class="smcap">Jelly without Eggs or Boiling.</span></p> <p>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.—<i>Mrs. E. B.</i></p> +two pounds of sugar. Stir all well together until dissolved.—<i>Mrs. E. B.</i></p> <p class="recipe"><i>Jelly without Boiling.</i></p> @@ -20399,7 +20361,7 @@ 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.—<i>Miss D. D.</i></p> +the vessel with the jelly on ice, in summer.—<i>Miss D. D.</i></p> <p class="recipe"><span class="smcap">Cream Jelly.</span></p> @@ -20414,7 +20376,7 @@ 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.—<i>Mrs. C. C.</i> +while hot. Pour into moulds.—<i>Mrs. C. C.</i> <span class="pagenum"><a name="Page_422" id="Page_422">422</a></span></p> <p class="recipe"><i>Blanc-mange.</i></p> @@ -20425,7 +20387,7 @@ 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.—<i>Mrs. J. H. T.</i></p> +thicken, pour into moulds. Serve with plain cream.—<i>Mrs. J. H. T.</i></p> <p class="recipe"><i>Blanc-mange.</i></p> @@ -20434,7 +20396,7 @@ 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.—<i>Mrs. G. D. L.</i></p> +Eat with cream, plain or seasoned. A delicious dish.—<i>Mrs. G. D. L.</i></p> <p class="recipe"><i>Blanc-mange.</i> (<i>Very fine.</i>)</p> @@ -20443,14 +20405,14 @@ 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.—<i>Mrs. W. S.</i></p> +vanilla, and sweeten to your taste.—<i>Mrs. W. S.</i></p> <p class="recipe"><span class="smcap">Custard Blanc-mange.</span></p> <p>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.—<i>Mrs. E. P. G.</i></p> +moulds. Eat with whipped cream.—<i>Mrs. E. P. G.</i></p> <p class="recipe"><span class="smcap">Arrow-root Blanc-mange.</span></p> @@ -20461,7 +20423,7 @@ 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.—<i>Mrs. H.</i></p> +your taste.—<i>Mrs. H.</i></p> <p class="recipe"><span class="smcap">Chocolate Mange.</span></p> @@ -20469,7 +20431,7 @@ your taste.—<i>Mrs. H.</i></p> 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.—<i>Mrs. W. H. L.</i></p> +and sugar.—<i>Mrs. W. H. L.</i></p> <p class="recipe"><span class="smcap">Coffee Mange.</span></p> @@ -20487,7 +20449,7 @@ 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.—<i>Mrs. W. C. R.</i></p> +serve.—<i>Mrs. W. C. R.</i></p> <p class="recipe"><i>Charlotte Russe.</i></p> @@ -20497,7 +20459,7 @@ three-quarters of a pound of sugar, and the yolks of eight eggs. When it has boiled, add the gelatine, and flavor with vanilla. <span class="pagenum"><a name="Page_424" id="Page_424">424</a></span> When it begins to congeal, stir in a quart rich cream, whipped -to a froth.—<i>Mrs. M.</i></p> +to a froth.—<i>Mrs. M.</i></p> <p class="recipe"><i>Charlotte Russe.</i></p> @@ -20511,7 +20473,7 @@ 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.—<i>Mrs. W. H. L.</i></p> +to cool.—<i>Mrs. W. H. L.</i></p> <p class="recipe"><i>Strawberry Charlotte Russe.</i></p> @@ -20531,7 +20493,7 @@ 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.—<i>Mrs. D.</i></p> +cream, and garnish the dish.—<i>Mrs. D.</i></p> <p class="recipe"><i>Charlotte Russe.</i></p> @@ -20541,7 +20503,7 @@ 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.—<i>Miss M. C. L.</i></p> +sponge cake, and if in summer put it on ice.—<i>Miss M. C. L.</i></p> <p class="recipe"><span class="smcap">Baked Custard.</span></p> @@ -20555,12 +20517,12 @@ 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.—<i>Mrs. R.</i></p> +require at least ten minutes to bake.—<i>Mrs. R.</i></p> <p class="recipe"><i>Baked Custard.</i></p> <p>Seven eggs; one quart milk; three tablespoonfuls sugar. -Flavor to taste.—<i>Mrs. Dr. E.</i></p> +Flavor to taste.—<i>Mrs. Dr. E.</i></p> <p class="recipe"><i>Baked Custard.</i></p> @@ -20569,7 +20531,7 @@ 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.—<i>Mrs. J. J. A.</i></p> +set, which will be in twenty minutes.—<i>Mrs. J. J. A.</i></p> <p class="recipe"><span class="smcap">Spanish Cream.</span></p> @@ -20580,7 +20542,7 @@ thickens. Then set it aside to cool, and meantime beat the <span class="pagenum"><a name="Page_426" id="Page_426">426</a></span> six whites very stiff and stir them into the custard when almost cold. Pour into moulds. Flavor to your taste, before adding -the whites.—<i>Mrs. W.</i></p> +the whites.—<i>Mrs. W.</i></p> <p class="recipe"><i>Spanish Cream.</i></p> @@ -20589,14 +20551,14 @@ 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.—<i>Mrs. J. T. B.</i></p> +moulds.—<i>Mrs. J. T. B.</i></p> <p class="recipe"><span class="smcap">Italian Cream.</span></p> <p>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.—<i>Mrs. A. B.</i></p> +hard, eat with cream, flavored with wine.—<i>Mrs. A. B.</i></p> <p class="recipe"><span class="smcap">Russian Cream.</span></p> @@ -20605,7 +20567,7 @@ 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.—<i>Mrs. A. P.</i></p> +taste, and mould.—<i>Mrs. A. P.</i></p> <p class="recipe"><span class="smcap">Bavarian Cream.</span></p> @@ -20614,7 +20576,7 @@ 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.—<i>Mrs. D. R.</i></p> +place and it will be ready for use in a few hours.—<i>Mrs. D. R.</i></p> <p class="recipe"><i>Bavarian Cream.</i></p> @@ -20626,7 +20588,7 @@ 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.—<i>Mrs. N. A. L.</i></p> +to cool.—<i>Mrs. N. A. L.</i></p> <p class="recipe"><span class="smcap">Tapioca Cream.</span></p> @@ -20638,14 +20600,14 @@ 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.—<i>Mrs. G. W. P.</i></p> +Eat cold.—<i>Mrs. G. W. P.</i></p> <p class="recipe"><span class="smcap">Tapioca.</span></p> <p>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.—<i>Mrs. J. H. T.</i></p> +cream to two tablespoonfuls before boiling.—<i>Mrs. J. H. T.</i></p> <p class="recipe"><span class="smcap">Lemon Froth.</span></p> @@ -20657,20 +20619,20 @@ of two.</p> 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.—<i>Mrs. A. C.</i></p> +saucers.—<i>Mrs. A. C.</i></p> <p class="recipe"><span class="smcap">Syllabub.</span></p> <p>Half a pound sugar, three pints lukewarm cream, one cupful wine. Dissolve the sugar in the wine, then pour it on the milk <span class="pagenum"><a name="Page_428" id="Page_428">428</a></span> -from a height and slowly, so as to cause the milk to froth.—<i>Mrs. E.</i></p> +from a height and slowly, so as to cause the milk to froth.—<i>Mrs. E.</i></p> <p class="recipe"><span class="smcap">Slip.</span></p> <p>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.—<i>Mrs. Dr. E.</i></p> +dressing of cream, sugar and wine.—<i>Mrs. Dr. E.</i></p> <p class="recipe"><span class="smcap">Bonny-clabber.</span></p> @@ -20679,7 +20641,7 @@ table. If the weather is warm, set it in the refrigerator after it has become clabber.</p> <p>Help each person to a large ladleful, being careful not to -break it. Eat with powdered sugar, nutmeg and cream.—<i>Mrs. S. T.</i></p> +break it. Eat with powdered sugar, nutmeg and cream.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Float.</span></p> @@ -20687,7 +20649,7 @@ break it. Eat with powdered sugar, nutmeg and cream.—<i>Mrs. S. T.</i></p> 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.—<i>Mrs. T.</i></p> +together.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Apple Float.</span></p> @@ -20696,7 +20658,7 @@ 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.—<i>Mrs. I. H.</i></p> +apples on top.—<i>Mrs. I. H.</i></p> <p class="recipe"><span class="smcap">Apple Snow.</span></p> @@ -20716,14 +20678,14 @@ or two small ones.</p> <p>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.—<i>Mrs. A. F.</i></p> +boiled custard, or eat with seasoned cream.—<i>Mrs. A. F.</i></p> <p class="recipe"><span class="smcap">A Nice, Plain Dessert.</span></p> <p>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.—<i>Mrs. T.</i></p> +of the stewed apples. Eat with cream.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Apple Compote.</span></p> @@ -20732,7 +20694,7 @@ 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.—<i>Mrs. E.</i></p> +apples.—<i>Mrs. E.</i></p> <p class="recipe"><span class="smcap">Nice Preparation of Apples.</span></p> @@ -20751,7 +20713,7 @@ 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.—<i>Mrs. Dr. J.</i></p> +custard. They will keep two days.—<i>Mrs. Dr. J.</i></p> <p class="recipe"><span class="smcap">Iced Apples.</span></p> @@ -20760,7 +20722,7 @@ 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.—<i>Mrs. A. D.</i></p> +glass dish, and eat with rich cream or custard.—<i>Mrs. A. D.</i></p> <hr class="l15" /> @@ -20846,12 +20808,12 @@ 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.—<i>Mrs. Dr. E.</i></p> +the taste and freeze.—<i>Mrs. Dr. E.</i></p> <p class="recipe"><i>Ice Cream.</i></p> <p>One quart milk, two eggs, one teaspoonful corn starch, one -teaspoonful arrow-root. A small lump of butter.—<i>Mrs. E. B.</i></p> +teaspoonful arrow-root. A small lump of butter.—<i>Mrs. E. B.</i></p> <p class="recipe"><i>Ice Cream.</i></p> @@ -20874,14 +20836,14 @@ flavored and colored by it. Then add two teacups of sugar.</p> <p>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.—<i>Mrs. S. T.</i></p> +in freezing.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Orange Ice Cream.</span></p> <p>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.—<i>Mrs. M.</i></p> +pulverized sugar before freezing.—<i>Mrs. M.</i></p> <p class="recipe"><span class="smcap">Strawberry Cream.</span></p> @@ -20895,7 +20857,7 @@ 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.—<i>Mrs. S. T.</i></p> +recipe.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Peach Cream.</span></p> @@ -20904,7 +20866,7 @@ 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.—<i>L. D. L.</i></p> +the gelatine, and when cold, mix with the peaches.—<i>L. D. L.</i></p> <p class="recipe"><i>Peach Cream.</i></p> @@ -20927,7 +20889,7 @@ common freezer, the patent freezer needing nothing of the kind.</p> <p>Tie over the freezer large newspapers, to exclude the air, and set aside till wanted.</p> -<p>Apricot cream may be made exactly by this receipt.—<i>Mrs. S. T.</i></p> +<p>Apricot cream may be made exactly by this receipt.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Pineapple Ice Cream.</span></p> @@ -20942,7 +20904,7 @@ white sugar. When well mixed, stir into the cream.</p> 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.—<i>Mrs. S. T.</i></p> +cream.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Vanilla Ice Cream.</span></p> @@ -20956,7 +20918,7 @@ 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.—<i>Mrs. S. T.</i></p> +close, dark place till the ice cream is wanted.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Norvell House Caramel Ice Cream.</span></p> @@ -20968,7 +20930,7 @@ five tablespoonfuls caramel. Mix well and freeze hard.</p> <p>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.—<i>Mrs. J. W. H.</i></p> +a little boiling water. Bottle and cork, ready for use.—<i>Mrs. J. W. H.</i></p> <p class="recipe"><i>Caramel Ice Cream.</i></p> @@ -20977,7 +20939,7 @@ 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.—<i>Mrs. W. C. R.</i></p> +well beaten. Then freeze.—<i>Mrs. W. C. R.</i></p> <p class="recipe"><span class="smcap">Chocolate Ice Cream.</span></p> @@ -20986,7 +20948,7 @@ 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.—<i>Mrs. D. R.</i></p> +on the fire to thicken. When cool, season and freeze.—<i>Mrs. D. R.</i></p> <p class="recipe"><i>Chocolate Ice Cream.</i></p> @@ -20995,7 +20957,7 @@ in a pint of boiling water, three heaping tablespoonfuls arrow-root well mixed in cold milk, one pound and a half of brown <span class="pagenum"><a name="Page_436" id="Page_436">436</a></span> sugar, vanilla to the taste. Made like custard, and boiled very -thick.—<i>Miss D. D.</i></p> +thick.—<i>Miss D. D.</i></p> <p class="recipe"><i>Chocolate Ice Cream.</i></p> @@ -21014,13 +20976,13 @@ cold, stir in three pints fresh cream, then freeze.</p> <p class="recipe"><i>Cocoanut Ice Cream.</i></p> <p>One cocoanut, pared and grated. Mix with a quart of cream, -sweeten, and freeze.—<i>Mrs. E. I.</i></p> +sweeten, and freeze.—<i>Mrs. E. I.</i></p> <p class="recipe"><i>Cocoanut Ice Cream.</i></p> <p>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.—<i>Mrs. D. R.</i></p> +Sweeten to the taste, and freeze.—<i>Mrs. D. R.</i></p> <p class="recipe"><span class="smcap">Gelatine Ice Cream.</span></p> @@ -21029,7 +20991,7 @@ 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.—<i>Miss -E. T.</i></p> +E. T.</i></p> <p class="recipe"><span class="smcap">White Ice Cream.</span></p> @@ -21039,7 +21001,7 @@ added to the eggs. Boil the milk and pour over the eggs, etc. <span class="pagenum"><a name="Page_437" id="Page_437">437</a></span> 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.—<i>Mrs. D. R.</i></p> +freeze.—<i>Mrs. D. R.</i></p> <p class="recipe"><i>Ice Cream without Cream.</i></p> @@ -21047,7 +21009,7 @@ freeze.—<i>Mrs. D. R.</i></p> 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.—<i>Mrs. E. W.</i></p> +once.—<i>Mrs. E. W.</i></p> <p class="recipe"><span class="smcap">Bisque Ice Cream.</span></p> @@ -21055,7 +21017,7 @@ once.—<i>Mrs. E. W.</i></p> 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. -<span class="smcap">Mrs. H. L. S.</span></p> +<span class="smcap">Mrs. H. L. S.</span></p> <p class="recipe"><span class="smcap">Buttermilk Cream.</span></p> @@ -21063,14 +21025,14 @@ One can of condensed milk may be used with less clabber. 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.—<i>Mrs. D. R.</i></p> +taste, then freeze.—<i>Mrs. D. R.</i></p> <p class="recipe"><span class="smcap">Caramel Custard</span> (<i>Frozen</i>).</p> <p>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.—<i>Mrs. J. J. B.</i></p> +in the custard.—<i>Mrs. J. J. B.</i></p> <p class="recipe"><span class="smcap">Frozen Custard.</span></p> @@ -21081,20 +21043,20 @@ yolks. Then wash the kettle and put the custard on the fire <span class="pagenum"><a name="Page_438" id="Page_438">438</a></span> 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.—<i>Mrs. C. N.</i></p> +and freeze.—<i>Mrs. C. N.</i></p> <p class="recipe"><i>Frozen Custard.</i></p> <p>Twelve eggs, one gallon milk, four lemons, sugar to taste, -freeze.—<i>Mrs. Dr. S.</i></p> +freeze.—<i>Mrs. Dr. S.</i></p> <p class="recipe"><span class="smcap">Bisque.</span></p> <p>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.—<i>Mrs. A. P.</i></p> +of macaroon almonds. When cold, freeze.—<i>Mrs. A. P.</i></p> -<p class="recipe"><span class="smcap">Plumbière.</span></p> +<p class="recipe"><span class="smcap">Plumbière.</span></p> <p>Make a rich custard, and flavor it when cool with wine and extract of lemon. When half frozen, add blanched almonds, @@ -21113,9 +21075,9 @@ 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.—<i>Miss E. W.</i></p> +mixed. Add last a wine-glass of brandy.—<i>Miss E. W.</i></p> -<p class="recipe"><span class="smcap">Plum Pudding Glacé.</span></p> +<p class="recipe"><span class="smcap">Plum Pudding Glacé.</span></p> <p>To one pint cream or new milk, stir in thoroughly two tablespoonfuls arrow-root. Boil three pints milk, and while boiling @@ -21124,7 +21086,7 @@ and sugar to the taste. When cold season with vanilla bean, <span class="pagenum"><a name="Page_439" id="Page_439">439</a></span> 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.—<i>Mrs. T.</i></p> +moulds.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Cream Sherbet.</span></p> @@ -21132,7 +21094,7 @@ moulds.—<i>Mrs. T.</i></p> 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.—<i>Mrs. A. P.</i></p> +lemons. Mix all together just before freezing.—<i>Mrs. A. P.</i></p> <p class="recipe"><span class="smcap">Lemon Sherbet.</span></p> @@ -21150,7 +21112,7 @@ the whites of six eggs beaten very light.</p> <p>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.—<i>Miss E. T.</i></p> +freezing.—<i>Miss E. T.</i></p> <p class="recipe"><i>Lemon Sherbet.</i></p> @@ -21158,7 +21120,7 @@ freezing.—<i>Miss E. T.</i></p> 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.—<i>Mrs. M.</i></p> +begins to freeze.—<i>Mrs. M.</i></p> <p class="recipe"><i>A new Recipe for Lemon Sherbet.</i></p> @@ -21174,24 +21136,24 @@ 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.—<i>Mrs. F. C. W.</i></p> +Delicious.—<i>Mrs. F. C. W.</i></p> <p class="recipe"><span class="smcap">Orange Sherbet.</span></p> <p>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.—<i>Mrs. M.</i></p> +peel. Mix as lemon sherbet, and freeze.—<i>Mrs. M.</i></p> <p class="recipe"><span class="smcap">Orange Ice.</span></p> <p>One dozen oranges, juice of two lemons, two quarts water; sugar to the taste. Rind of four oranges grated on sugar. -Freeze as usual.—<i>Mrs. G. D. L.</i></p> +Freeze as usual.—<i>Mrs. G. D. L.</i></p> <p class="recipe"><i>Orange Ice.</i></p> <p>Juice of nine oranges, juice of one lemon, one and one-quarter -pounds powdered sugar, two quarts water. To be frozen.—<i>Mrs. I. H.</i></p> +pounds powdered sugar, two quarts water. To be frozen.—<i>Mrs. I. H.</i></p> <p class="recipe"><span class="smcap">Pineapple Ice.</span></p> @@ -21199,14 +21161,14 @@ pounds powdered sugar, two quarts water. To be frozen.—<i>Mrs. I. H.</i></ 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.—<i>Mrs. I. H.</i></p> +Sweeten to your taste and freeze.—<i>Mrs. I. H.</i></p> <p class="recipe"><i>Pineapple Ice.</i></p> <p>One large pineapple peeled and finely grated, juice of one <span class="pagenum"><a name="Page_441" id="Page_441">441</a></span> lemon, two quarts water. Sweeten to the taste, and freeze -hard.—<i>Mrs. G. D. L.</i></p> +hard.—<i>Mrs. G. D. L.</i></p> <p class="recipe"><i>Pineapple Ice.</i></p> @@ -21219,18 +21181,18 @@ ice cream.</p> <p>Beat six eggs separately and stir in the mixture. When half frozen, beat rapidly half a dozen times, at intervals.</p> -<p>This makes two gallons when frozen.—<i>Mrs. E. T.</i></p> +<p>This makes two gallons when frozen.—<i>Mrs. E. T.</i></p> <p class="recipe"><span class="smcap">Citron Ice.</span></p> -<p>Slice citron, pour on it a rich, hot lemonade, and freeze.—<i>Mrs. E. I.</i></p> +<p>Slice citron, pour on it a rich, hot lemonade, and freeze.—<i>Mrs. E. I.</i></p> <p class="recipe"><span class="smcap">Raspberry Ice.</span></p> <p>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.—<i>Mrs. M. C. C.</i></p> +ice.—<i>Mrs. M. C. C.</i></p> <p class="recipe"><span class="smcap">Watermelon Ice</span> (<i>beautiful and delicious</i>).</p> @@ -21240,7 +21202,7 @@ 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.—<i>Mrs. J. J.</i></p> +hard with a large iron spoon.—<i>Mrs. J. J.</i></p> <p class="recipe"><span class="smcap">Gelatine Ice.</span></p> @@ -21255,33 +21217,33 @@ and freeze before allowing it to congeal. Delicious.</p> <p>Pare and slice as many oranges as you choose, in a glass bowl. Sprinkle sugar and grated cocoanut over each layer.—<i>Mrs. W -C. R.</i></p> +C. R.</i></p> <p class="recipe"><i>Ambrosia.</i></p> <p>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.—<i>Mrs. T.</i></p> +or sherry wine over the dish.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Pineapple.</span></p> <p>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.—<i>Mrs. S. T.</i></p> +wanted.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Watermelons.</span></p> <p>Keep on ice till wanted. If lacking in sweetness, sprinkle -powdered sugar over them.—<i>Mrs. S. T.</i></p> +powdered sugar over them.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Cantaleupes.</span></p> <p>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.—<i>Mrs. S. T.</i></p> +end. Eat with powdered sugar, salt, and pepper.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Peaches and Cream.</span></p> @@ -21290,7 +21252,7 @@ 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.—<i>Mrs. S. T.</i> +serve with cream.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_443" id="Page_443">443</a></span></p> <p class="recipe"><span class="smcap">Strawberries</span></p> @@ -21306,7 +21268,7 @@ with strawberry leaves.</p> <p>The same directions will apply to raspberries, blackberries, and dewberries. Whortleberries may be washed, picked, and -drained, though not sweetened till dinner.—<i>Mrs. S. T.</i></p> +drained, though not sweetened till dinner.—<i>Mrs. S. T.</i></p> <hr class="l15" /> @@ -21388,7 +21350,7 @@ thick and sufficient to cover the rind.</p> <p>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.—<i>Mrs. F. M. C.</i></p> +sweetmeat keeps indefinitely and never ferments.—<i>Mrs. F. M. C.</i></p> <p class="recipe"><span class="smcap">Watermelon or Muskmelon Marmalade.</span></p> @@ -21399,7 +21361,7 @@ 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.—<i>Mrs. S. T.</i></p> +thick. Put in wide-mouthed glass jars.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Ripe Muskmelon or Watermelon Preserves.</span></p> @@ -21417,7 +21379,7 @@ 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.—<i>Mrs. S. T.</i></p> +screw tops.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Ripe Muskmelon Preserves.</span></p> @@ -21431,7 +21393,7 @@ taste of ginger.</p> 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.—<i>Mrs. R. L.</i></p> +use sliced lemons as a seasoning instead of ginger.—<i>Mrs. R. L.</i></p> <p class="recipe"><span class="smcap">Pineapple Preserves.</span></p> @@ -21440,7 +21402,7 @@ 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. -—<i>Mrs. F. C.</i></p> +—<i>Mrs. F. C.</i></p> <p class="recipe"><span class="smcap">Orange Preserves.</span></p> @@ -21455,7 +21417,7 @@ 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 <span class="pagenum"><a name="Page_447" id="Page_447">447</a></span> it, and boil it down thick. Then pour it over the fruit. A -few lemons added is a great improvement.—<i>Mrs. J. H.</i></p> +few lemons added is a great improvement.—<i>Mrs. J. H.</i></p> <p class="recipe"><span class="smcap">Orange Marmalade.</span></p> @@ -21463,7 +21425,7 @@ few lemons added is a great improvement.—<i>Mrs. J. H.</i></p> 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.—<i>Mrs. C. C. McP.</i></p> +the syrup, and boil all for two hours.—<i>Mrs. C. C. McP.</i></p> <p class="recipe"><span class="smcap">Orange Marmalade.</span></p> @@ -21483,7 +21445,7 @@ 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.—<i>Mrs. S. T.</i></p> +glass jar with a screw top.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Sliced Lemon Preserves.</span></p> @@ -21499,7 +21461,7 @@ 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.—<i>Mrs. S. T.</i></p> +with a screw top. The same recipe may be used for oranges.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Lemon Marmalade.</span></p> @@ -21512,7 +21474,7 @@ 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.—<i>Mrs. S. T.</i></p> +(pippins are best). Boil till very thick.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Lemon Preserves</span></p> @@ -21523,7 +21485,7 @@ 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.—<i>Mrs. S. T.</i></p> +cold it will be jellied.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Peach Preserves.</span></p> @@ -21543,7 +21505,7 @@ 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.—<i>Mrs. S. T.</i></p> +become thin, boil again.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Peach Preserves.</i></p> @@ -21553,7 +21515,7 @@ 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.—<i>Mrs. P. W.</i></p> +with brandy, and tie up tightly to exclude the air.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Peach Marmalade.</span></p> @@ -21563,7 +21525,7 @@ 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.—<i>Mrs. S. T.</i></p> +the last with lemon juice and rind.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Brandy Peaches.</span></p> @@ -21577,7 +21539,7 @@ 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.—<i>Mrs. S. T.</i></p> +too much sugar. Always use freestone peaches.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Brandy Peaches.</i></p> @@ -21586,20 +21548,20 @@ 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.—<i>Mrs. G. N.</i></p> +the syrup. Carefully exclude the air.—<i>Mrs. G. N.</i></p> <p class="recipe"><span class="smcap">Pear Preserves.</span></p> <p>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.—<i>Mrs. J. J. A.</i></p> +sugar as you have of fruit.—<i>Mrs. J. J. A.</i></p> <p class="recipe"><span class="smcap">Preserved Apples for Winter Use.</span></p> <p>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.—<i>Mrs. B. J. B.</i></p> +Stew till clear, and eat with cream.—<i>Mrs. B. J. B.</i></p> <p class="recipe"><span class="smcap">Apple Mange.</span></p> @@ -21607,7 +21569,7 @@ Stew till clear, and eat with cream.—<i>Mrs. B. J. B.</i></p> 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.—<i>Mrs. B. J. B.</i></p> +nice as apples, prepared this way.—<i>Mrs. B. J. B.</i></p> <p class="recipe"><span class="smcap">Crab Apple Preserves.</span></p> @@ -21640,13 +21602,13 @@ out readily. Then boil till thoroughly done in a thick syrup made of as many pounds sugar as there are pounds of damsons.</p> <p>Preserve green gage plums and other plums by the same -recipe.—<i>Miss P.</i></p> +recipe.—<i>Miss P.</i></p> <p class="recipe"><span class="smcap">Fox Grape Preserves.</span></p> <p>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.—<i>Mrs. A. D.</i></p> +sugar to one pound of grapes, and boil gently about twenty minutes.—<i>Mrs. A. D.</i></p> <p class="recipe"><span class="smcap">Cherry Preserves.</span></p> @@ -21661,7 +21623,7 @@ 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.</p> -<p>Scarlet short stems and large wax cherries are best for preserving.—<i>Mrs. S. T.</i></p> +<p>Scarlet short stems and large wax cherries are best for preserving.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Strawberry Preserves.</span></p> @@ -21677,7 +21639,7 @@ 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.—<i>Mrs. S. T.</i></p> +turner.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Raspberry Jam.</span></p> @@ -21702,7 +21664,7 @@ take from the fire and season with extract of lemon or ginger. <p>The figs must not be peeled, as the salt water removes the roughness from the skin and keeps the fruit firm and hard.—<i>Miss -A. S.</i></p> +A. S.</i></p> <p class="recipe"><span class="smcap">Tomato Preserves</span> (<i>either ripe or green</i>).</p> @@ -21719,7 +21681,7 @@ 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.—<i>Mrs. S. T.</i></p> +been boiled to a thick jelly.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Green Tomato Sweetmeats.</span></p> @@ -21731,7 +21693,7 @@ 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.—<i>Mrs. C. M.</i></p> +over the tomatoes.—<i>Mrs. C. M.</i></p> <p class="recipe"><span class="smcap">Recipe for putting up Fruit.</span></p> @@ -21740,7 +21702,7 @@ 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, <span class="pagenum"><a name="Page_454" id="Page_454">454</a></span> -being careful to screw down the tops tightly.—<i>Mrs. Dr. E. T. R.</i></p> +being careful to screw down the tops tightly.—<i>Mrs. Dr. E. T. R.</i></p> <p class="recipe"><span class="smcap">Candied Fruit.</span></p> @@ -21752,7 +21714,7 @@ dipped in uncooked.</p> <p>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.—<i>Mrs. T.</i></p> +sugar. Pack closely in a jar and cover with part of the sugar.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Orange Conserves.</span></p> @@ -21767,19 +21729,19 @@ Put away in a cool place for flavoring puddings, pies, etc.</p> 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.—<i>Mrs. W. P.</i></p> +boxes.—<i>Mrs. W. P.</i></p> <p class="recipe"><span class="smcap">Golden Syrup.</span></p> <p>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.—<i>Mrs. D. C.</i></p> +keep for months.—<i>Mrs. D. C.</i></p> <p class="recipe"><span class="smcap">Blackberry Jelly.</span></p> <p>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.—<i>Mrs. E.</i></p> +Stir it while over the fire, then put it in pots.—<i>Mrs. E.</i></p> <p class="recipe"><span class="smcap">Currant Jelly without cooking.</span></p> @@ -21787,7 +21749,7 @@ Stir it while over the fire, then put it in pots.—<i>Mrs. E.</i></p> <span class="pagenum"><a name="Page_455" id="Page_455">455</a></span> 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.—<i>Mrs. E.</i></p> +to a hot sun two or three days.—<i>Mrs. E.</i></p> <p class="recipe"><span class="smcap">Currant Jelly.</span></p> @@ -21798,7 +21760,7 @@ through—without squeezing, however, as this makes it cloudy.</p> <p>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.—<i>Mrs. P. W.</i></p> +glasses while hot, and sun daily.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Cranberry Jelly.</span></p> @@ -21810,7 +21772,7 @@ 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.—<i>Mrs. S. T.</i></p> +possible.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Apple Jelly.</span></p> @@ -21819,7 +21781,7 @@ 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.—<i>Mrs. P. W.</i></p> +while boiling.—<i>Mrs. P. W.</i></p> <p class="recipe"><i>Apple Jelly.</i></p> @@ -21827,7 +21789,7 @@ while boiling.—<i>Mrs. P. W.</i></p> enough water to cover them. Strain as for currant jelly. <span class="pagenum"><a name="Page_456" id="Page_456">456</a></span> Allow a pound of sugar for each pound of juice. Put them -together and strain. Boil four or five minutes, skimming thoroughly.—<i>Mrs. M. B. B.</i></p> +together and strain. Boil four or five minutes, skimming thoroughly.—<i>Mrs. M. B. B.</i></p> <p class="recipe"><i>Apple Jelly.</i></p> @@ -21835,7 +21797,7 @@ together and strain. Boil four or five minutes, skimming thoroughly.—<i>Mr 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.—<i>Mrs. G. W.</i></p> +and put in while the apples are cooking.—<i>Mrs. G. W.</i></p> <p class="recipe"><span class="smcap">Crab Apple Jelly.</span></p> @@ -21844,7 +21806,7 @@ 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.—<i>Mrs. P. W.</i></p> +Delicious with meats.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">Quince Jelly.</span></p> @@ -21853,7 +21815,7 @@ 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.—<i>Mrs. M. B. B.</i></p> +of sugar. Boil fifteen minutes.—<i>Mrs. M. B. B.</i></p> <p class="recipe"><span class="smcap">Orange Jelly.</span></p> @@ -21862,7 +21824,7 @@ 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.—<i>Mrs. V. P. M.</i> +boil up once. Then strain it and put it in a mould.—<i>Mrs. V. P. M.</i> <span class="pagenum"><a name="Page_457" id="Page_457">457</a></span></p> <p class="recipe"><span class="smcap">Jelly Oranges.</span></p> @@ -21887,7 +21849,7 @@ 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.—<i>Mrs. E.</i></p> +may be made in the same way.—<i>Mrs. E.</i></p> <p class="recipe"><span class="smcap">Grape Jelly.</span></p> @@ -21904,13 +21866,13 @@ strain, and to every pint of juice, allow one pound of white sugar. After the juice comes to the boiling point, boil twenty <span class="pagenum"><a name="Page_458" id="Page_458">458</a></span> minutes, pour it over the heated sugar, and stir constantly till -all is dissolved. Then fill the jelly glasses.—<i>J. I. M.</i></p> +all is dissolved. Then fill the jelly glasses.—<i>J. I. M.</i></p> <p class="recipe"><span class="smcap">Remedy for Mouldiness in Fruit Jellies.</span></p> <p>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.—<i>Mrs. R. C. M. W.</i></p> +loaf sugar. Thus protected, they will keep for years.—<i>Mrs. R. C. M. W.</i></p> <p class="recipe"><span class="smcap">Tomato Jelly.</span></p> @@ -21918,13 +21880,13 @@ loaf sugar. Thus protected, they will keep for years.—<i>Mrs. R. C. M. W.< 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.—<i>Mrs. -Dr. P. C.</i></p> +Dr. P. C.</i></p> <p class="recipe"><span class="smcap">Sugar Candy.</span></p> <p>Two cupfuls sugar, one cupful water, one wineglassful vinegar, one tablespoonful butter. Cook ten or fifteen minutes.—<i>Mrs. -Dr. J.</i></p> +Dr. J.</i></p> <p class="recipe"><i>Sugar Candy.</i></p> @@ -21939,7 +21901,7 @@ 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.—<i>Mrs. R.</i></p> +bottom parts together. Continue till all are thus prepared.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Nut Candy.</span></p> @@ -21949,7 +21911,7 @@ 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.—<i>Mrs. S. T.</i></p> +may be made by the same recipe.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Cream Candy.</span></p> @@ -21966,7 +21928,7 @@ 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.—<i>Mrs. S. T.</i></p> +dish, and cut in squares just before it gets cold.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Caramels.</span></p> @@ -21979,20 +21941,20 @@ 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.—<i>Mrs. S. T.</i></p> +squares.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Caramels.</i></p> <p>Three pounds white sugar, half a pound of chocolate, one pint <span class="pagenum"><a name="Page_460" id="Page_460">460</a></span> milk, six ounces of butter. Boil three-quarters of an hour and -stir constantly.—<i>Mrs. R. C.</i></p> +stir constantly.—<i>Mrs. R. C.</i></p> <p class="recipe"><span class="smcap">Chocolate Caramels.</span></p> <p>Two and one-half pounds of sugar, three-quarters pound of chocolate, one quarter pound of butter, half a pint of milk or -cream.—<i>Mrs. W. C. R.</i></p> +cream.—<i>Mrs. W. C. R.</i></p> <p class="recipe"><span class="smcap">Cream Chocolate.</span></p> @@ -22002,7 +21964,7 @@ 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.—<i>Miss N.</i></p> +vanilla and the dish should be buttered.—<i>Miss N.</i></p> <p class="recipe"><span class="smcap">Cocoanut Caramels.</span></p> @@ -22012,7 +21974,7 @@ 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.—<i>Mrs. S. T.</i></p> +place on buttered dishes.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>Cocoanut Caramels.</i></p> @@ -22021,7 +21983,7 @@ 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.—<i>Mrs. W. C.</i></p> +in blocks.—<i>Mrs. W. C.</i></p> <p class="recipe"><span class="smcap">Cocoanut Balls.</span></p> @@ -22029,7 +21991,7 @@ in blocks.—<i>Mrs. W. C.</i></p> <span class="pagenum"><a name="Page_461" id="Page_461">461</a></span> 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.—<i>Mrs. J. M.</i></p> +dishes, and as soon as it can be handled make into balls.—<i>Mrs. J. M.</i></p> <p class="recipe"><span class="smcap">Cocoanut Drops.</span></p> @@ -22037,7 +21999,7 @@ dishes, and as soon as it can be handled make into balls.—<i>Mrs. J. M.</i 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.—<i>Mrs. R.</i></p> +oven. Take them out when they begin to look yellowish.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Almond Macaroons.</span></p> @@ -22048,7 +22010,7 @@ 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.—<i>Mrs. M. G. H.</i></p> +an hour. Cocoanut may be used instead of almonds.—<i>Mrs. M. G. H.</i></p> <hr class="l15" /> @@ -22105,7 +22067,7 @@ 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, <span class="pagenum"><a name="Page_463" id="Page_463">463</a></span> stirring and skimming each day. Put it in a demijohn, but -do not cork it up for some time.—<i>Mrs. M. D.</i></p> +do not cork it up for some time.—<i>Mrs. M. D.</i></p> <p class="recipe"><i>Blackberry Wine.</i></p> @@ -22129,7 +22091,7 @@ 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.—<i>Mrs. F.</i></p> +currant wine may be made by this recipe.—<i>Mrs. F.</i></p> <p class="recipe"><i>Blackberry Wine.</i></p> @@ -22142,7 +22104,7 @@ 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, <span class="pagenum"><a name="Page_464" id="Page_464">464</a></span> -When two months old it will be fit for use.—<i>Mrs. Gen. R. E. +When two months old it will be fit for use.—<i>Mrs. Gen. R. E. Lee.</i></p> <p>[Copied from a recipe in Mrs. Lee's own handwriting.]</p> @@ -22160,21 +22122,21 @@ 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.—<i>Mr. W. A. S.</i></p> +it can be drawn off perfectly clear.—<i>Mr. W. A. S.</i></p> <p class="recipe"><i>Grape Wine.</i></p> <p>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.—<i>Mrs. R. L.</i></p> +months, and then bottle, putting three raisins in each bottle.—<i>Mrs. R. L.</i></p> <p class="recipe"><i>Grape Wine.</i></p> <p>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.—<i>Mrs. R. A.</i></p> +is over.—<i>Mrs. R. A.</i></p> <p class="recipe"><span class="smcap">Catawba Grape Wine.</span></p> @@ -22185,7 +22147,7 @@ bung out, and put coarse muslin over the hole to admit the air. <span class="pagenum"><a name="Page_465" id="Page_465">465</a></span> 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.—<i>Mrs. R. D.</i></p> +after which it may be drawn off.—<i>Mrs. R. D.</i></p> <p class="recipe"><i>Catawba Grape Wine.</i></p> @@ -22195,7 +22157,7 @@ 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.—<i>Mrs. Dr. E.</i></p> +racked, bottled, and sealed.—<i>Mrs. Dr. E.</i></p> <p class="recipe"><span class="smcap">Fox Grape Wine.</span></p> @@ -22204,7 +22166,7 @@ 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.—<i>Mrs. Gen. R. E. Lee.</i></p> +fourteen days, and then close the bung.—<i>Mrs. Gen. R. E. Lee.</i></p> <p>[The above was copied from an autograph recipe of Mrs. Lee's, kindly furnished by her daughter.]</p> @@ -22218,7 +22180,7 @@ you prefer a red wine, let the water stand on the grapes all night. The light wine is the best, however.</p> <p>This wine has to be kept much longer than blackberry wine -before it is fit for use.—<i>Mrs. M. D.</i></p> +before it is fit for use.—<i>Mrs. M. D.</i></p> <p class="recipe"><span class="smcap">Native Grape Wine.</span></p> @@ -22230,7 +22192,7 @@ 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.—<i>Mrs. Dr. S.</i></p> +will be fit for use in nine months.—<i>Mrs. Dr. S.</i></p> <p class="recipe"><span class="smcap">Gooseberry Wine.</span></p> @@ -22238,14 +22200,14 @@ will be fit for use in nine months.—<i>Mrs. Dr. S.</i></p> 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.—<i>Mrs. R. T. H. A.</i></p> +other wines.—<i>Mrs. R. T. H. A.</i></p> <p class="recipe"><span class="smcap">Currant Wine.</span></p> <p>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.—<i>Mrs. Gen. R. E. Lee.</i></p> +before you draw it off.—<i>Mrs. Gen. R. E. Lee.</i></p> <p>[Copied from a recipe in her own handwriting.]</p> @@ -22255,7 +22217,7 @@ before you draw it off.—<i>Mrs. Gen. R. E. Lee.</i></p> 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.—<i>Mrs. -Dr. S.</i></p> +Dr. S.</i></p> <p class="recipe"><i>Currant Wine.</i></p> @@ -22263,7 +22225,7 @@ Dr. S.</i></p> 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.—<i>Mrs. Dr. E.</i> +clean, open cask.—<i>Mrs. Dr. E.</i> <span class="pagenum"><a name="Page_467" id="Page_467">467</a></span></p> <p class="recipe"><span class="smcap">Cherry Wine.</span></p> @@ -22283,7 +22245,7 @@ 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.—<i>Mrs. E.</i></p> +after the fermentation is over.—<i>Mrs. E.</i></p> <p class="recipe"><span class="smcap">Orange Wine.</span></p> @@ -22293,7 +22255,7 @@ 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.—<i>Mrs. N.</i></p> +you prefer a wine less sweet.—<i>Mrs. N.</i></p> <p class="recipe"><span class="smcap">Cider Wine.</span></p> @@ -22301,7 +22263,7 @@ you prefer a wine less sweet.—<i>Mrs. N.</i></p> 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.—<i>Mrs. E. B.</i></p> +seal up.—<i>Mrs. E. B.</i></p> <p class="recipe"><span class="smcap">Tomato Wine.</span></p> @@ -22311,7 +22273,7 @@ bushel will make five gallons of juice). Add from two and a <span class="pagenum"><a name="Page_468" id="Page_468">468</a></span> 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.—<i>Mrs. A. D.</i></p> +be added to a bushel of tomatoes, the wine will be as good.—<i>Mrs. A. D.</i></p> <p class="recipe"><span class="smcap">Eggnog.</span></p> @@ -22320,7 +22282,7 @@ 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.—<i>Mrs. F.</i></p> +slowly all the time; then add the whites, and lastly the milk.—<i>Mrs. F.</i></p> <p class="recipe"><i>Eggnog.</i></p> @@ -22329,7 +22291,7 @@ 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.—<i>Mrs. P. W.</i></p> +reserving enough for top-dressing.—<i>Mrs. P. W.</i></p> <p class="recipe"><i>Eggnog.</i></p> @@ -22341,7 +22303,7 @@ 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.—<i>Mrs. R. C.</i></p> +the top.—<i>Mrs. R. C.</i></p> <p class="recipe"><span class="smcap">Apple Toddy.</span></p> @@ -22351,7 +22313,7 @@ apples, baked without peeling, one pound of sugar, with enough <span class="pagenum"><a name="Page_469" id="Page_469">469</a></span> hot water to dissolve it; spice, if you like. This toddy, bottled after straining, will keep for years, and improve with -age.—<i>Mrs. C. C. McP.</i></p> +age.—<i>Mrs. C. C. McP.</i></p> <p class="recipe"><i>Apple Toddy.</i></p> @@ -22359,12 +22321,12 @@ age.—<i>Mrs. C. C. McP.</i></p> 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.—<i>Col. S.</i></p> +Let it stand three or four days before using.—<i>Col. S.</i></p> <p class="recipe"><span class="smcap">Rum Punch.</span></p> <p>Make a rich, sweet lemonade, add rum and brandy to taste, -only dashing with brandy. It must be sweet and strong.—<i>Mrs. D. R.</i></p> +only dashing with brandy. It must be sweet and strong.—<i>Mrs. D. R.</i></p> <p class="recipe"><span class="smcap">Regent Punch.</span></p> @@ -22372,7 +22334,7 @@ only dashing with brandy. It must be sweet and strong.—<i>Mrs. D. R.</i></ 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.—<i>Mrs. C. C. McP.</i></p> +plenty of ice.—<i>Mrs. C. C. McP.</i></p> <p class="recipe"><span class="smcap">Tea Punch.</span></p> @@ -22381,7 +22343,7 @@ 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.—<i>Mrs. A. B.</i></p> +Fine for hot weather.—<i>Mrs. A. B.</i></p> <p class="recipe"><span class="smcap">Roman Punch.</span></p> @@ -22390,7 +22352,7 @@ pounds of sugar. Squeeze the juice of these, and let it stand several hours. Strain them through a sieve. Add one quart <span class="pagenum"><a name="Page_470" id="Page_470">470</a></span> of champagne and the whites of three eggs, beaten very light. -Freeze, and serve in hock glasses.—<i>Mrs. C. C. McP.</i></p> +Freeze, and serve in hock glasses.—<i>Mrs. C. C. McP.</i></p> <p class="recipe"><i>Roman Punch.</i></p> @@ -22398,7 +22360,7 @@ Freeze, and serve in hock glasses.—<i>Mrs. C. C. McP.</i></p> 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.—<i>Mrs. B. C. C.</i></p> +together, and freeze.—<i>Mrs. B. C. C.</i></p> <p class="recipe"><span class="smcap">Blackberry Cordial.</span></p> @@ -22414,7 +22376,7 @@ times a day, as the case may require.</p> <p>Whortleberry cordial may be made by the same recipe. Good old whiskey may be used for either, in the absence of -brandy.—<i>Mrs. Gen. S.</i></p> +brandy.—<i>Mrs. Gen. S.</i></p> <p class="recipe"><i>Blackberry Cordial.</i></p> @@ -22424,7 +22386,7 @@ 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 diarrhœa or dysentery. Dose, one teaspoonful or more according -to age.-<i>Mrs. S. B.</i></p> +to age.-<i>Mrs. S. B.</i></p> <p class="recipe"><span class="smcap">Dewberry Cordial.</span></p> @@ -22432,7 +22394,7 @@ to age.-<i>Mrs. S. B.</i></p> <span class="pagenum"><a name="Page_471" id="Page_471">471</a></span> together fifteen minutes. When cool, add one gill brandy, one tablespoonful mace, cloves, and allspice powdered. Bottle and -cork tightly.—<i>Mrs. A. D.</i></p> +cork tightly.—<i>Mrs. A. D.</i></p> <p class="recipe"><i>Dewberry Cordial.</i></p> @@ -22441,7 +22403,7 @@ 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.—<i>Mrs. D. R.</i></p> +cold, add one pint best French brandy. Bottle and cork tightly.—<i>Mrs. D. R.</i></p> <p class="recipe"><span class="smcap">Strawberry Cordial.</span></p> @@ -22452,7 +22414,7 @@ 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.—<i>Mrs. C. F. C.</i></p> +one quart cordial.—<i>Mrs. C. F. C.</i></p> <p class="recipe"><span class="smcap">Cherry Cordial.</span></p> @@ -22467,7 +22429,7 @@ cool place. Delicious with iced water.</p> <p>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.—<i>Mrs. E.</i> +let it stand a month.—<i>Mrs. E.</i> <span class="pagenum"><a name="Page_472" id="Page_472">472</a></span></p> <p class="recipe"><span class="smcap">Mint Cordial.</span></p> @@ -22480,7 +22442,7 @@ 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.—<i>Mrs. -Dr. J.</i></p> +Dr. J.</i></p> <p class="recipe"><span class="smcap">Strawberry Acid.</span></p> @@ -22492,7 +22454,7 @@ 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.—<i>Mrs. Col. R.</i></p> +must be kept erect.—<i>Mrs. Col. R.</i></p> <p class="recipe"><span class="smcap">Royal Strawberry Acid.</span></p> @@ -22503,7 +22465,7 @@ 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.—<i>Mrs. G.</i></p> +seal.—<i>Mrs. G.</i></p> <p class="recipe"><span class="smcap">Strawberry Vinegar.</span></p> @@ -22518,7 +22480,7 @@ 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.—<i>Mrs. E. P. G.</i></p> +the first few days. Use a few spoonfuls to a glass of water.—<i>Mrs. E. P. G.</i></p> <p class="recipe"><span class="smcap">Raspberry Vinegar.</span></p> @@ -22528,7 +22490,7 @@ 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.—<i>Mrs. C. N.</i></p> +Blackberry vinegar may be made by the same recipe.—<i>Mrs. C. N.</i></p> <p class="recipe"><i>Raspberry Vinegar.</i></p> @@ -22540,7 +22502,7 @@ 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.—<i>Miss N. L.</i></p> +and, when cold, bottle.—<i>Miss N. L.</i></p> <p class="recipe"><span class="smcap">Raspberry Acid.</span></p> @@ -22550,14 +22512,14 @@ hours, and then strain without bruising the fruit. To each pint clear juice add one pound and a half dissolved sugar, and leave <span class="pagenum"><a name="Page_474" id="Page_474">474</a></span> a few days. If a slight fermentation takes place, delay corking -a few days. Then cork and seal.—<i>Mrs. G.</i></p> +a few days. Then cork and seal.—<i>Mrs. G.</i></p> <p class="recipe"><span class="smcap">Lemon Vinegar.</span></p> <p>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.—<i>Mrs. M. C. C.</i></p> +beverage (very much like lemonade), but will answer for seasoning.—<i>Mrs. M. C. C.</i></p> <p class="recipe"><span class="smcap">Lemon or Orange Syrup.</span></p> @@ -22571,14 +22533,14 @@ syrup by the above recipe.</p> <p>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.—<i>Mrs. I. H.</i></p> +and two tablespoonfuls essence of bitter almonds.—<i>Mrs. I. H.</i></p> <p class="recipe"><span class="smcap">Summer Beer.</span></p> <p>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.—<i>Mrs. E. W.</i></p> +twenty-four hours.—<i>Mrs. E. W.</i></p> <p class="recipe"><span class="smcap">Cream Beer.</span></p> @@ -22587,7 +22549,7 @@ 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.—<i>Mrs. E.</i> +tumbler of water, in which put one-quarter teaspoonful soda.—<i>Mrs. E.</i> <span class="pagenum"><a name="Page_475" id="Page_475">475</a></span></p> <p class="recipe"><span class="smcap">Lemon Beer.</span></p> @@ -22596,7 +22558,7 @@ tumbler of water, in which put one-quarter teaspoonful soda.—<i>Mrs. E.</i 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.—<i>Mrs. G. W. P.</i></p> +cork tightly.—<i>Mrs. G. W. P.</i></p> <p class="recipe"><span class="smcap">Ginger Beer.</span></p> @@ -22604,7 +22566,7 @@ cork tightly.—<i>Mrs. G. W. P.</i></p> 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.—<i>Mrs. G. W. P.</i></p> +use.—<i>Mrs. G. W. P.</i></p> <p class="recipe"><span class="smcap">Small Beer.</span></p> @@ -22613,21 +22575,21 @@ 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.—<i>Mrs. M. P.</i></p> +blanket till next morning, and then bottle.—<i>Mrs. M. P.</i></p> <p class="recipe"><span class="smcap">Mulled Cider.</span></p> <p>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.—<i>Mr. R. H. M.</i></p> +fire and stir till it fairly boils. Then pour off.—<i>Mr. R. H. M.</i></p> <p class="recipe"><span class="smcap">Crab Cider.</span></p> <p>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.—<i>Mrs. A. D.</i> +as you think best.—<i>Mrs. A. D.</i> <span class="pagenum"><a name="Page_476" id="Page_476">476</a></span></p> <hr class="l15" /> @@ -22786,7 +22748,7 @@ 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.—<i>Mrs. S. T.</i> +in the beaten white. Milk may be used instead of water.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_480" id="Page_480">480</a></span></p> <p class="recipe"><i>Arrowroot.</i></p> @@ -22795,14 +22757,14 @@ in the beaten white. Milk may be used instead of water.—<i>Mrs. S. T.</i> 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.—<i>Mrs. R. C. M. W.</i></p> +cinnamon.—<i>Mrs. R. C. M. W.</i></p> <p class="recipe"><span class="smcap">Seamoss Farina.</span></p> <p>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.—<i>M. L. G.</i></p> +lemon. Suitable for sick persons.—<i>M. L. G.</i></p> <p class="recipe"><span class="smcap">Racahaut.</span></p> @@ -22810,24 +22772,24 @@ lemon. Suitable for sick persons.—<i>M. L. G.</i></p> 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.—<i>Mrs. J. H. T.</i></p> +Give it a boil up and season with vanilla.—<i>Mrs. J. H. T.</i></p> <p class="recipe"><span class="smcap">Cracked Wheat.</span></p> <p>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.—<i>Mrs. A. M.</i></p> +cream.—<i>Mrs. A. M.</i></p> <p class="recipe"><span class="smcap">Breakfast for an Invalid.</span></p> -<p>Bread twelve hours old, an egg and black tea.—<i>Mrs. A.</i></p> +<p>Bread twelve hours old, an egg and black tea.—<i>Mrs. A.</i></p> <p class="recipe"><span class="smcap">Food for a Sick Infant.</span></p> <p>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.—<i>Mrs. J. D.</i></p> +to the taste.—<i>Mrs. J. D.</i></p> <p class="recipe"><span class="smcap">Wine Whey.</span></p> @@ -22836,21 +22798,21 @@ to the taste.—<i>Mrs. J. D.</i></p> 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.—<i>Mrs. R. C. M. W.</i></p> +cool, strain for use.—<i>Mrs. R. C. M. W.</i></p> <p class="recipe"><span class="smcap">Milk Punch.</span></p> <p>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.—<i>Mrs. R. C. M. W.</i></p> +every two or three hours, but children must take less.—<i>Mrs. R. C. M. W.</i></p> <p class="recipe"><span class="smcap">Beef Essence.</span></p> <p>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.—<i>Mrs. Col. W.</i></p> +the same way. Nice for the sick.—<i>Mrs. Col. W.</i></p> <p class="recipe"><span class="smcap">Beef-Tea.</span></p> @@ -22882,7 +22844,7 @@ 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.—<i>Mrs. M. C. C.</i></p> +well extracted, then pour them off for the patient.—<i>Mrs. M. C. C.</i></p> <p class="recipe"><span class="smcap">Chicken Jelly.</span></p> @@ -22890,7 +22852,7 @@ well extracted, then pour them off for the patient.—<i>Mrs. M. C. C.</i></ 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.—<i>Mrs. S. T.</i></p> +a little salt on it, and strain in a bowl. Keep on ice.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">A Nourishing Way to Prepare Chicken, Squirrel, or Beef for the Sick.</span></p> @@ -22898,7 +22860,7 @@ Beef for the Sick.</span></p> <p>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.—<i>Mrs. T.</i></p> +salt, stir in a teaspoonful of fresh milk, and give to the patient.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Panada.</span></p> @@ -22907,12 +22869,12 @@ 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.—<i>Mrs. T.</i></p> +little grated nutmeg.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Dry Toast.</span></p> <p>Slice thin, some nice, white bread, perfectly sweet. Toast a -light brown, and butter with fresh butter.—<i>Mrs. S. T.</i> +light brown, and butter with fresh butter.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_483" id="Page_483">483</a></span></p> <p class="recipe"><span class="smcap">Scalded Toast.</span></p> @@ -22920,27 +22882,27 @@ light brown, and butter with fresh butter.—<i>Mrs. S. T.</i> <p>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.—<i>Mrs. S. T.</i></p> +slice, with a small pinch of salt. Serve in a covered dish.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Milk Toast.</span></p> <p>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.—<i>Mrs. S. T.</i></p> +pour over it boiling milk.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Carolina Small Hominy.</span></p> <p>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.—<i>Mrs. S. T.</i></p> +butter and salt, or with sugar, butter and nutmeg.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Dishes Suitable for the Sick</span></p> <p>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.—<i>Mrs. S. T.</i></p> +chronic sore-throat.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Thieves' Vinegar.</span></p> @@ -22948,7 +22910,7 @@ chronic sore-throat.—<i>Mrs. S. T.</i></p> 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.—<i>Mrs. D. R.</i></p> +tightly.—<i>Mrs. D. R.</i></p> <p class="recipe"><span class="smcap">Aromatic Vinegar.</span></p> @@ -22958,14 +22920,14 @@ one drachm; gum camphor, one ounce. Dissolve the camphor (bruised) in the acid, then add perfumes. After standing a <span class="pagenum"><a name="Page_484" id="Page_484">484</a></span> few days, with occasional shaking, strain, and it is ready for -use.—<i>Dr. E. A. C.</i></p> +use.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Soda Mint.</span></p> <p>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.—<i>Dr. E. A. C.</i></p> +drops to a tablespoonful, according to age.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Lime-Water.</span></p> @@ -22978,7 +22940,7 @@ 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.—<i>Mrs. T.</i></p> +fresh lime.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Tarrant's Effervescent Seltzer Aperient.</span></p> @@ -22995,7 +22957,7 @@ 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.—<i>Mrs. S. T.</i></p> +Fill up with water, stir and drink.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Mustard.</span></p> @@ -23022,7 +22984,7 @@ is considered the best by many persons.</p> 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 +Those manufactured by Seabury & Johnson, N. Y., are considered excellent and superior to the foreign article.</p> <p class="recipe"><span class="smcap">Compound Syrup of Horehound and tar.</span></p> @@ -23035,19 +22997,19 @@ chest. Manufactured by Faulkner & Craighill, Lynchburg, Va.</p> <p>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.—<i>Dr. T. L. W.</i></p> +the throat every few hours.—<i>Dr. T. L. W.</i></p> <p class="recipe"><i>For Sore-Throat.</i></p> <p>Rub the throat well with camphorated oil, and gargle frequently -with a strong solution chlorate of potash.—<i>Mrs. S. T.</i> +with a strong solution chlorate of potash.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_486" id="Page_486">486</a></span></p> <p class="recipe"><i>For Sore-Throat.</i></p> <p>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.—<i>Mr. E. C.</i></p> +Use as a gargle, three or four times daily.—<i>Mr. E. C.</i></p> <p class="recipe"><span class="smcap">A Cure for Epilepsy</span> (<i>one I have known to succeed in many cases</i>).</p> @@ -23056,14 +23018,14 @@ cases</i>).</p> pieces an inch square. Eat one three times a day, never taking any food after four <span class="s08">P.M.</span> 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.—<i>Mrs. R. C.</i></p> +cord. The red peony will do, if you cannot get the white.—<i>Mrs. R. C.</i></p> <p class="recipe"><span class="smcap">Cure for Cramp.</span></p> <p>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.—<i>Mrs. R.</i></p> +relieved.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">For Cramp-Colic, or Pain Resulting from Disordered Bowels.</span></p> @@ -23071,7 +23033,7 @@ Bowels.</span></p> <p>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.—<i>Dr. J. T. W.</i></p> +This is for one dose. If it does not relieve in an hour, repeat.—<i>Dr. J. T. W.</i></p> <p class="recipe"><span class="smcap">For Chilblains.</span></p> @@ -23082,14 +23044,14 @@ letting it remain till the glue wears off.</p> <p class="recipe"><span class="smcap">For Fresh Cuts.</span></p> <p>Varnish them with common furniture varnish. This remedy -has been known to prove very efficacious.—<i>Mr. W.</i></p> +has been known to prove very efficacious.—<i>Mr. W.</i></p> <p class="recipe"><span class="smcap">The Ocean Salt.</span></p> <p>Is now much used by those who cannot go to the seaside. <span class="pagenum"><a name="Page_487" id="Page_487">487</a></span> Seventy-five cents for half a bushel. Dissolve a large handful -in a pitcher of water. Use a sponge to rub the flesh.—<i>Mrs. A.</i></p> +in a pitcher of water. Use a sponge to rub the flesh.—<i>Mrs. A.</i></p> <p class="recipe"><span class="smcap">Breast Salve.</span></p> @@ -23099,23 +23061,23 @@ turpentine, one ounce; oil lavender, one-half ounce; rosin, one-half ounce.</p> <p>Melt together and strain through flannel. Spread lightly on -a soft linen rag, apply to the breast, and the relief is almost instantaneous.—<i>Dr. E. A. C.</i></p> +a soft linen rag, apply to the breast, and the relief is almost instantaneous.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">An Excellent Wash for Inflamed Eyes.</span></p> <p>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.—<i>Dr. E. A. C.</i></p> +corner of the eye several times a day.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Eye-Water for Weak Eyes.</span></p> <p>One teaspoonful laudanum, two teaspoonfuls Madeira wine, -twelve teaspoonfuls rose-water.—<i>Mrs. E. I.</i></p> +twelve teaspoonfuls rose-water.—<i>Mrs. E. I.</i></p> <p class="recipe"><span class="smcap">For Earache.</span></p> <p>Equal parts of laudanum and tincture of arnica. Mix, saturate -a piece of wool in the mixture, and insert in the ear.—<i>Dr. E. A. C.</i></p> +a piece of wool in the mixture, and insert in the ear.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Toothache Drops.</span> (<i>Sure cure.</i>)</p> @@ -23123,13 +23085,13 @@ a piece of wool in the mixture, and insert in the ear.—<i>Dr. E. A. C.</i> 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.—<i>Dr. E. A. C.</i></p> +hollow tooth, being certain that the cavity is cleaned out.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Preventive of Scarlet Fever.</span></p> <p>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.—<i>Dr. E. A. C.</i> +give the child for a dose as many drops as the years of his age.—<i>Dr. E. A. C.</i> <span class="pagenum"><a name="Page_488" id="Page_488">488</a></span></p> <p class="recipe"><span class="smcap">For Preventing Scarlet Fever.</span></p> @@ -23138,25 +23100,25 @@ give the child for a dose as many drops as the years of his age.—<i>Dr. E. white sugar, two drachms; alcohol, two drachms; pure water, thirteen drachms. Mix thoroughly and label belladonna, <i>poison</i>. Dose, one drop for each year of the child's age, repeated twice -a day.—<i>Dr. E. A. C.</i></p> +a day.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">To Relieve "Prickly Heat."</span></p> <p>Sulphate of copper, grains ten; pure water, f. ounce i. Mix sol. -Apply with camel-hair brush daily or oftener.—<i>Dr. E. A. C.</i></p> +Apply with camel-hair brush daily or oftener.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">For Snake Bites.</span></p> <p>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.—<i>Mrs. T.</i></p> +be a certain remedy.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">Remedy for Chicken Cholera.</span></p> <p>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.—<i>Mrs. N. G.</i></p> +whenever tried.—<i>Mrs. N. G.</i></p> <p class="recipe"><span class="smcap">Mashed Finger.</span></p> @@ -23186,7 +23148,7 @@ brandy and water till the patient rallies.</p> <p>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.—<i>Dr. E. A. C.</i></p> +quantity commercial sol. carbolic acid.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Compound Chalk Mixture for Infants and Young Children.</span></p> @@ -23198,25 +23160,25 @@ ounces.</p> <p>Mix thoroughly and shake well before administering. Dose, from half to a teaspoonful, according to age and urgency of the -case.—<i>Dr. E. A. C.</i></p> +case.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">A Simple Remedy for Dysentery.</span></p> <p>Black or green tea steeped in boiling water and sweetened -with loaf sugar.—<i>Mrs. R. C. M. W.</i></p> +with loaf sugar.—<i>Mrs. R. C. M. W.</i></p> <p class="recipe"><span class="smcap">For Diarrhœa.</span></p> <p>Take equal parts of laudanum, tincture capsicum, tincture camphor, and aromatic syrup rhubarb. Mix. Dose, from half -to a teaspoonful, in water, when needed.—<i>Dr. E. A. C.</i></p> +to a teaspoonful, in water, when needed.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Chill Pills.</span></p> <p>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.—<i>Dr. E. A. C.</i> +pill three times a day.—<i>Dr. E. A. C.</i> <span class="pagenum"><a name="Page_490" id="Page_490">490</a></span></p> <p class="recipe"><span class="smcap">Cure for Cold in the Head.</span></p> @@ -23224,12 +23186,12 @@ pill three times a day.—<i>Dr. E. A. C.</i> <p>Muriate of morphia, two grains; powdered gum arabic, two drachms; sub. nit. bismuth, six drachms.</p> -<p>Mix and snuff frequently.—<i>Dr. E. A. C.</i></p> +<p>Mix and snuff frequently.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Prompt Remedy for Cold in the Head.</span></p> <p>Sulph. quinine, twenty-four grains; cayenne pepper, five -grains. Make twelve pills, and take one every three hours.—<i>Mr. E. C.</i></p> +grains. Make twelve pills, and take one every three hours.—<i>Mr. E. C.</i></p> <p class="recipe"><span class="smcap">Cure for Dyspepsia.</span></p> @@ -23242,7 +23204,7 @@ quart. This will bear filling up several times.</p> <p>Drop a fresh, unbroken egg in lemon juice. When dissolved, sweeten and give a spoonful occasionally when the cough comes -on.—<i>Mrs. E. I.</i></p> +on.—<i>Mrs. E. I.</i></p> <p class="recipe"><span class="smcap">An Excellent Remedy for Coughs.</span></p> @@ -23251,13 +23213,13 @@ 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.</p> -<p>Take one spoonful or more when the cough is troublesome.—<i>N. A. L.</i></p> +<p>Take one spoonful or more when the cough is troublesome.—<i>N. A. L.</i></p> <p class="recipe"><span class="smcap">Remedy for Coughs.</span></p> <p>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.—<i>N. A. L.</i></p> +ounce loaf sugar. Take a teaspoonful every few hours.—<i>N. A. L.</i></p> <p class="recipe"><i>Remedy for Coughs.</i></p> @@ -23267,7 +23229,7 @@ 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.—<i>Mrs. J. D. L.</i></p> +than a small quantity is desired, double the above proportions.—<i>Mrs. J. D. L.</i></p> <p class="recipe"><span class="smcap">Remedy for Asthma, Sore-Throat, or a Cough.</span></p> @@ -23280,19 +23242,19 @@ 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.—<i>Mrs. M. L.</i></p> +resembling it.—<i>Mrs. M. L.</i></p> <p class="recipe"><span class="smcap">Remedy for Poison Oak.</span></p> <p>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.—<i>Gen. M.</i></p> +and it will be found a very efficacious remedy.—<i>Gen. M.</i></p> <p class="recipe"><i>Remedy for Poison Oak.</i></p> <p>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.—<i>Mrs. S. T.</i></p> +rag to a stick. Often a speedy cure.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Cure for Jaundice.</span></p> @@ -23300,7 +23262,7 @@ rag to a stick. Often a speedy cure.—<i>Mrs. S. T.</i></p> 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.—<i>Dr. B.</i> +quantity of bark. It will be fit for use in a few hours.—<i>Dr. B.</i> <span class="pagenum"><a name="Page_492" id="Page_492">492</a></span></p> <p class="recipe"><span class="smcap">Cure for Bone Felon.</span></p> @@ -23308,35 +23270,35 @@ quantity of bark. It will be fit for use in a few hours.—<i>Dr. B.</i> <p>One ounce assafœtida 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.—<i>Mrs. J. D. P.</i></p> +time. A painful but effective remedy.—<i>Mrs. J. D. P.</i></p> <p class="recipe"><span class="smcap">For Treating Corns.</span></p> <p>Apply night and morning with a brush one or two drops of -protoxide of iron for two weeks.—<i>Mrs. W.</i></p> +protoxide of iron for two weeks.—<i>Mrs. W.</i></p> <p class="recipe"><span class="smcap">Cure for Corns Between the Toes.</span></p> <p>Wet them several times a day with hartshorn, and in a short -time they will disappear.—<i>Mrs. W. B.</i></p> +time they will disappear.—<i>Mrs. W. B.</i></p> <p class="recipe"><span class="smcap">Carrot Salve for Blisters.</span></p> <p>Scrape two carrots and stew in two tablespoonfuls hog's lard. Add two plantain leaves. When the carrots are well done, -strain.—<i>Mrs. E. I.</i></p> +strain.—<i>Mrs. E. I.</i></p> <p class="recipe"><span class="smcap">Liniment for Rheumatism.</span></p> <p>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.—<i>Mrs. T.</i></p> +good for man or beast.—<i>Mrs. T.</i></p> <p class="recipe"><span class="smcap">A Good Liniment.</span></p> <p>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.—<i>Mrs. H.</i></p> +sprains, cuts, or bruises.—<i>Mrs. H.</i></p> <p class="recipe"><span class="smcap">A Good Treatment for Croup.</span></p> @@ -23352,14 +23314,14 @@ 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.—<i>Mrs. P. W.</i></p> +treatment does not relieve, send immediately for a physician.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">To Take Quinine without Tasting it.</span></p> <p>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.—<i>Mrs. J. A. S.</i></p> +any taste.—<i>Mrs. J. A. S.</i></p> <p class="recipe"><span class="smcap">Dressing for Blisters.</span></p> @@ -23368,13 +23330,13 @@ 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.—<i>Mrs. S. T.</i></p> +linen rag.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">An Excellent and Simple Salve for Boils.</span></p> <p>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.—<i>Mrs. S. T.</i></p> +plaster for the boil, both before and after it breaks.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">For Boils.</span></p> @@ -23382,7 +23344,7 @@ plaster for the boil, both before and after it breaks.—<i>Mrs. S. T.</i></ 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.—<i>Mrs. S. T.</i></p> +and after it breaks.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Extinguish the Flames when the Clothing has taken Fire.</span></p> @@ -23402,7 +23364,7 @@ bed and covering up with the bedclothes is also a good plan.</p> 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.—<i>Mrs. G.</i></p> +cough. Taken half a teaspoonful at a time.—<i>Mrs. G.</i></p> <p class="recipe"><span class="smcap">Poisons and Antidotes.</span></p> @@ -23434,7 +23396,7 @@ 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.</p> +other over lower cervical vertebræ.</p> <p><i>Chloroform.</i>—Draw out the tongue, if retracted. Give plenty of air. Raise the body and lower the head, till the body is @@ -23476,7 +23438,7 @@ may do the patient good.</p> <p><i>Phosphorus.</i>—Emetic, then water with whites of eggs, magnesia in suspension, milk. Avoid oils.</p> -<p><i>Prussic Acid.</i>—Affusions of water over the cervical vertebræ. +<p><i>Prussic Acid.</i>—Affusions of water over the cervical vertebræ. <span class="pagenum"><a name="Page_496" id="Page_496">496</a></span> Cause the gas from chlorine water to be inhaled. Give from twenty to forty drops of Labbaraque's solution largely @@ -23585,7 +23547,7 @@ or otherwise unfit for kitchen use.</p> 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.—<i>Mrs. E.</i></p> +affected by rain.—<i>Mrs. E.</i></p> <p class="recipe"><span class="smcap">Indoor Whitewashing.</span></p> @@ -23599,7 +23561,7 @@ 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."—<i>Mrs. S. T.</i> +Almost as brilliant as "Zinc White."—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_499" id="Page_499">499</a></span></p> <p class="recipe"><span class="smcap">To Oil Floors.</span></p> @@ -23608,7 +23570,7 @@ Almost as brilliant as "Zinc White."—<i>Mrs. S. T.</i> 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.—<i>Mrs. S. T.</i></p> +wipe over the floor.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Dye Floors a Pretty Color.</span></p> @@ -23620,63 +23582,63 @@ a cloth rub the dye in well, taking care to wipe up and down the floor, so as to prevent streaking.</p> <p>Let it dry, then wipe over with weak lye, and as soon as -this dries off, rub with a waxed brush.—<i>Mrs. Dr. P. C.</i></p> +this dries off, rub with a waxed brush.—<i>Mrs. Dr. P. C.</i></p> <p class="recipe"><span class="smcap">To Clean Paint.</span></p> <p>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.—<i>Mrs. R.</i></p> +new. Not for paint in imitation of oak.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">To Wash Oil-Cloth.</span></p> <p>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.—<i>Mrs. H. D.</i></p> +water.—<i>Mrs. H. D.</i></p> <p class="recipe"><i>To Wash Oil-Cloth.</i></p> <p>Sweep it well. Wash with cold water, using a brush. Then -wash with milk and wipe dry. Never use hot water.—<i>Mrs. R.</i></p> +wash with milk and wipe dry. Never use hot water.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">To Wash Carpets.</span></p> <p>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.—<i>Mrs. R.</i> +putting it on each strip of carpet.—<i>Mrs. R.</i> <span class="pagenum"><a name="Page_500" id="Page_500">500</a></span></p> <p>Carpets should be washed in spots, with a brush or flannel, -one tablespoonful ox-gall in one or two quarts water.—<i>Mrs. A.</i></p> +one tablespoonful ox-gall in one or two quarts water.—<i>Mrs. A.</i></p> <p class="recipe"><span class="smcap">To Remove Ink from Carpets.</span></p> <p>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.—<i>Mrs. R.</i></p> +off immediately with cold water. Then wet with hartshorn.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">To Clean Marble Slabs, etc.</span></p> <p>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.—<i>Dr. E. A. C.</i></p> +well on the marble, and then wash with soap and water.—<i>Dr. E. A. C.</i></p> <p>Sapolio, rubbed on a flannel rag which has just been dipped -in hot water and squeezed, is also good for cleaning marble.—<i>Mrs. S. T.</i></p> +in hot water and squeezed, is also good for cleaning marble.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Remove Grease from Wall Paper.</span></p> <p>Dip a flannel in spirits of wine and go carefully over the -soiled places once or twice.—<i>Mrs. R.</i></p> +soiled places once or twice.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">To Clean Furniture.</span></p> <p>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.—<i>Mrs. H. S.</i></p> +flannel.—<i>Mrs. H. S.</i></p> <p class="recipe"><span class="smcap">To Clean Varnished Furniture, Mahogany Especially.</span></p> @@ -23693,7 +23655,7 @@ using.—<i>Mrs. McG.</i></p> 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.—<i>Dr. E. A. C.</i></p> +woollen cloth.—<i>Dr. E. A. C.</i></p> <p class="recipe"><i>Furniture Polish.</i></p> @@ -23702,7 +23664,7 @@ 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.—<i>G. C. W.</i></p> +and add the alcohol, and last the ether.—<i>G. C. W.</i></p> <p class="recipe"><span class="smcap">To Clean Silver.</span></p> @@ -23711,20 +23673,20 @@ 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.—<i>Mrs. S. T.</i></p> +ammonia has been poured.—<i>Mrs. S. T.</i></p> <p class="recipe"><i>To Clean Silver.</i></p> <p>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.—<i>Mrs. R.</i></p> +polish with chamois skin.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">To Remove Egg Stains from Silver Spoons.</span></p> <p>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.—<i>Mrs. M. C. C.</i></p> +white tea-china by careless usage.—<i>Mrs. M. C. C.</i></p> <p class="recipe"><span class="smcap">To Clean Brasses, etc.</span></p> @@ -23733,7 +23695,7 @@ Baltimore, is the best article that can be procured for this purpose. The price is twenty-five cents per box, with full directions <span class="pagenum"><a name="Page_502" id="Page_502">502</a></span> for use. It may be procured of any druggist. If not -convenient to get it, use powdered brick-dust.—<i>Mrs. S. T.</i></p> +convenient to get it, use powdered brick-dust.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">For the Kitchen.</span></p> @@ -23746,13 +23708,13 @@ hands.</p> <p>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.—<i>Mrs. S. T.</i></p> +to froth them.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Remove Rust from Knives or any Steel.</span></p> <p>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.—<i>Mrs. K.</i></p> +quickly, wash in hot water, and renew as may be necessary.—<i>Mrs. K.</i></p> <p class="recipe"><span class="smcap">To Clean Knives, Tins, etc.</span></p> @@ -23763,7 +23725,7 @@ used in the preparation of breakfast, may be quickly cleaned at the table while the tea-china is being washed.</p> <p>When not convenient to obtain the Crystal Kitchen Soap, -knives may be cleaned with ashes either of coal or wood.—<i>Mrs. S. T.</i></p> +knives may be cleaned with ashes either of coal or wood.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Whiten the Ivory on the Handles of Knives.</span></p> @@ -23771,7 +23733,7 @@ knives may be cleaned with ashes either of coal or wood.—<i>Mrs. S. T.</i> 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.—<i>Mrs. S. T.</i> +as new.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_503" id="Page_503">503</a></span></p> <p class="recipe"><span class="smcap">Mixture for Shading Glass.</span></p> @@ -23780,48 +23742,48 @@ as new.—<i>Mrs. S. T.</i> 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.—<i>Dr. E. A. C.</i></p> +washed or scraped off, if desired.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Cement for Rubber and Glass.</span></p> <p>Pulverized gum shellac in ten times its weight of strong -spirits hartshorn.—<i>Dr. E. A. C.</i></p> +spirits hartshorn.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">To Destroy Bedbugs.</span></p> <p>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.—<i>Mrs. Dr. P. C.</i></p> +the bugs and their eggs also.—<i>Mrs. Dr. P. C.</i></p> <p class="recipe"><span class="smcap">Bedbug Poison.</span></p> <p>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.—<i>Dr. E. A. C.</i></p> +carbolic acid will greatly improve the above.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">To Destroy Bugs, Ants, etc.</span></p> <p>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.—<i>Mrs. S. T.</i></p> +and sprinkle it about beds infested with bugs.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Remedy for Red Ants.</span></p> <p>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.—<i>Mrs. J. W.</i></p> +barrel.—<i>Mrs. J. W.</i></p> <p>Cayenne pepper will keep the store-room and pantry free from -ants and cockroaches.—<i>Mrs. S. D.</i> +ants and cockroaches.—<i>Mrs. S. D.</i> <span class="pagenum"><a name="Page_504" id="Page_504">504</a></span></p> <p class="recipe"><span class="smcap">Remedy for Mosquitoes Or Other Blood-sucking Insects.</span></p> <p>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.—<i>Mrs. S. D.</i></p> +room.—<i>Mrs. S. D.</i></p> <p>For the stings of insects, wasps, hornets, bees, etc. Apply to the place soda, hartshorn, or arnica.</p> @@ -23831,7 +23793,7 @@ the place soda, hartshorn, or arnica.</p> <p>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.—<i>Mrs. S. D.</i></p> +cayenne in solution and stuff it into his hole.—<i>Mrs. S. D.</i></p> <p class="recipe"><span class="smcap">Concentrated Lye Soap.</span></p> @@ -23850,7 +23812,7 @@ 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.—<i>Mrs. P. W.</i></p> +necessity of using more dripped lye to consume the grease.—<i>Mrs. P. W.</i></p> <p class="recipe"><span class="smcap">A Washing Mixture.</span></p> @@ -23863,7 +23825,7 @@ 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.—<i>Mrs. Dr. E.</i></p> +result will be satisfactory.—<i>Mrs. Dr. E.</i></p> <hr class="l15" /> @@ -23877,7 +23839,7 @@ 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.—<i>Mrs. B.</i></p> +flannel and expose to the air.—<i>Mrs. B.</i></p> <p class="recipe"><span class="smcap">Soap To Remove Grease From Cloth.</span></p> @@ -23886,13 +23848,13 @@ 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.—<i>Dr. E. A. C.</i></p> +make it in smaller quantities, observing the same relative proportions.—<i>Dr. E. A. C.</i></p> <p class="recipe"><i>To Remove Spots from Cloth.</i></p> <p>Aqua ammonia, two ounces; alcohol, two ounces; spirits camphor, one ounce; transparent soap, one ounce; rain-water, one -quart.—<i>Mr. E. C., Jr.</i></p> +quart.—<i>Mr. E. C., Jr.</i></p> <p class="recipe"><span class="smcap">To Wash Black Cashmere.</span></p> @@ -23910,7 +23872,7 @@ 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.—<i>Mrs. S. T.</i></p> +over it.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Restore old Black Silk.</span></p> @@ -23920,14 +23882,14 @@ 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.—<i>Mrs. S. T.</i></p> +look like new.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">To Freshen old Black Silk.</span></p> <p>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.—<i>Mrs. M. E. L. W.</i></p> +woollens also.—<i>Mrs. M. E. L. W.</i></p> <p class="recipe"><span class="smcap">To Renew Black Crape Veils.</span></p> @@ -23937,7 +23899,7 @@ 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.—<i>Mrs. M. C. C.</i> +heavy weights on it, and let it stand an hour or two.—<i>Mrs. M. C. C.</i> <span class="pagenum"><a name="Page_507" id="Page_507">507</a></span></p> <p class="recipe"><span class="smcap">To Set Colors.</span></p> @@ -23974,7 +23936,7 @@ off. Sometimes one coating suffices, but generally several are required.</p> <p>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.—<i>Dr. E. A. C.</i></p> +injure the cloth.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">To Prevent Fruit Stains from being Permanent.</span></p> @@ -23984,7 +23946,7 @@ and there will be no sign of it when the article comes in.</p> <p class="recipe"><span class="smcap">For Removing Fruit or Ink Stains.</span></p> <p>Two drachms chloride of lime, two drachms acetic acid, one -and a half ounce water. Mix well.—<i>Dr. E. A. C.</i> +and a half ounce water. Mix well.—<i>Dr. E. A. C.</i> <span class="pagenum"><a name="Page_508" id="Page_508">508</a></span></p> <p class="recipe"><span class="smcap">Iron Rust.</span></p> @@ -24047,7 +24009,7 @@ use a glass stopper for it, as it is very evanescent and is injurious to corks.</p> <p>[The above remarks on the usefulness of ammonia were furnished -and endorsed by Mrs. A. D., of Virginia.]</p> +and endorsed by Mrs. A. D., of Virginia.]</p> <p class="recipe"><span class="smcap">Borax.</span></p> @@ -24057,13 +24019,13 @@ 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.—<i>Mrs. S. T.</i></p> +of the linen.—<i>Mrs. S. T.</i></p> <p class="recipe"><span class="smcap">Red Ink.</span></p> <p>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.—<i>Dr. E. A. C.</i></p> +pure rain-water, four ounces. Mix, and add ten drops creosote.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Black Ink.</span></p> @@ -24077,23 +24039,23 @@ 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.—<i>Dr. E. A. C.</i></p> +black ink in the world, at a cost of about ten cents a gallon.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Common Bottle Wax.</span></p> <p>Rosin, eighteen ounces; shellac, one ounce; beeswax, two -ounces. Melt together and color to suit the fancy.—<i>Dr. E. A. C.</i></p> +ounces. Melt together and color to suit the fancy.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Grafting Wax.</span></p> <p>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.—<i>Dr. E. A. C.</i></p> +work with the hands till pliable.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Liquid Glue.</span></p> <p>Acetic acid, one ounce; water, half an ounce; glue, two -ounces; gum tragacanth, one ounce. Mix and dissolve.—<i>Dr. E. A. C.</i></p> +ounces; gum tragacanth, one ounce. Mix and dissolve.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Shoe Blacking</span> (<i>equal to Mason's</i>).</p> @@ -24101,13 +24063,13 @@ ounces; gum tragacanth, one ounce. Mix and dissolve.—<i>Dr. E. A. C.</i></ 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.—<i>Dr. E. A. C.</i></p> +very carefully, stirring constantly, till effervescence ceases.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Liquid Blacking.</span></p> <p>Ivory black, in fine powder, one pound; molasses, twelve ounces; sweet-oil, two ounces; beer and vinegar, two pints of -each. Mix thoroughly together.—<i>Dr. E. A. C.</i></p> +each. Mix thoroughly together.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">What Most of the Baking Powders are Composed of.</span></p> @@ -24118,19 +24080,19 @@ each. Mix thoroughly together.—<i>Dr. E. A. C.</i></p> (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.—<i>Dr. E. A. C.</i></p> +through a fine sieve.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">To Dry Herbs.</span></p> <p>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.—<i>Mrs. R.</i></p> +in bottles, cover tightly, and keep in a dry place.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">To Keep Weevil out of Wheat.</span></p> <p>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.—<i>Mrs. Dr. P. C.</i></p> +cloths over them. A sure preventive.—<i>Mrs. Dr. P. C.</i></p> <p class="recipe"><span class="smcap">Fertilizer for Strawberries.</span></p> @@ -24139,19 +24101,19 @@ 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.—<i>Mrs. R.</i></p> +is for forty feet square.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">Red Lip Salve.</span></p> <p>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.—<i>Dr. E. A. C.</i></p> +Color with carmine, and perfume with oil of roses.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Lotion for Chaps.</span></p> <p>Borax, two drachms; strong rose-water, twelve ounces; glycerine, three ounces; mucilage of quince seed, ten drachms. -Mix.—<i>Dr. E. A. C.</i></p> +Mix.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Cold Cream.</span></p> @@ -24161,14 +24123,14 @@ 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.—<i>Dr. E. A. C.</i></p> +desired.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Camphor Ice.</span></p> <p>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.—<i>Dr. E. A. C.</i></p> +into eighteen cakes.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Camphor Salve for Chapped Lips, Hands, etc.</span></p> @@ -24178,7 +24140,7 @@ pure olive-oil, half an ounce. Melt in water-bath, and stir with it, while cooling, two drachms glycerine.</p> <p><i>Note.</i>—This is excellent, will relieve almost instantly, and -will cure in a few applications.—<i>Dr. E. A. C.</i></p> +will cure in a few applications.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Tooth Powder.</span></p> @@ -24190,56 +24152,56 @@ 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.—<i>Dr. E. A. C.</i></p> +all the ingredients. Sift through the finest apothecaries' sieve.—<i>Dr. E. A. C.</i></p> <p class="recipe"><i>For the Teeth.</i></p> <p>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.—<i>Mrs. S. T.</i> +N. Y., is all that it claims to be. I have known it tried ten +years consecutively with the happiest results.—<i>Mrs. S. T.</i> <span class="pagenum"><a name="Page_513" id="Page_513">513</a></span></p> <p class="recipe"><span class="smcap">Charcoal Tooth Powder.</span></p> <p>Powdered charcoal, six ounces; gum myrrh, one ounce; pale -Peruvian bark, one ounce. Mix thoroughly.—<i>Dr. E. A. C.</i></p> +Peruvian bark, one ounce. Mix thoroughly.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Hair-Oil.</span></p> -<p>Pure olive-oil, six ounces; perfumed with oil of jessamine.—<i>Dr. E. A. C.</i></p> +<p>Pure olive-oil, six ounces; perfumed with oil of jessamine.—<i>Dr. E. A. C.</i></p> <p class="recipe"><i>Hair-Oil.</i></p> <p>Castor-oil, ten ounces; pure alcohol, six ounces. Perfume -with oil of bergamot or any other perfume preferred.—<i>Dr. E. A. C.</i></p> +with oil of bergamot or any other perfume preferred.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Hair Tonic.</span></p> <p>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.—<i>Dr. E. A. C.</i></p> +four ounces. Mix together; perfume with oil of roses.—<i>Dr. E. A. C.</i></p> <p class="recipe"><i>Another Hair Tonic.</i></p> <p>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.—<i>Dr. E. A. C.</i></p> +one and a half ounce; rose-water, three and a half ounces.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Hair Dye, No. 1.</span></p> <p>Pyrogallic acid, one drachm; distilled water, three ounces. -Dissolve.—<i>Dr. E. A. C.</i></p> +Dissolve.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">No. 2.</span></p> <p>Nitrate of silver (crystals), one drachm; aqua ammonia, -strong, two drachms; distilled water, six drachms. Mix.—<i>Dr. E. A. C.</i></p> +strong, two drachms; distilled water, six drachms. Mix.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Hair Restorative.</span></p> <p>Sugar of lead (chemically pure), one drachm; milk of sulphur, two drachms; rose-water, four ounces; glycerine, one ounce. -Mix.—<i>Dr. E. A. C.</i></p> +Mix.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Shampoo Liquor.</span></p> @@ -24247,7 +24209,7 @@ Mix.—<i>Dr. E. A. C.</i></p> <span class="pagenum"><a name="Page_514" id="Page_514">514</a></span> and a half ounces; carb. ammonia, half an ounce; salts of tartar, one ounce. Mix. Thoroughly cleanse the hair with -clean water after using.—<i>Dr. E. A. C.</i></p> +clean water after using.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Rose Bandoline.</span></p> @@ -24257,13 +24219,13 @@ 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.—<i>Dr. E. A. C.</i></p> +and color with carmine.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">Almond Bandoline.</span></p> <p>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.—<i>Dr. E. A. C.</i></p> +instead of rose.—<i>Dr. E. A. C.</i></p> <p class="recipe"><span class="smcap">To Clean the Hair and Hair-Brushes and Combs.</span></p> @@ -24271,18 +24233,18 @@ instead of rose.—<i>Dr. E. A. C.</i></p> 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.—<i>Mrs. R.</i></p> +little water.—<i>Mrs. R.</i></p> <p class="recipe"><span class="smcap">To Remove Dandruff.</span></p> <p>Wash the hair thoroughly in rain-water with a good deal of -borax dissolved in it.—<i>Mrs. C. C.</i></p> +borax dissolved in it.—<i>Mrs. C. C.</i></p> <p class="recipe"><span class="smcap">To Remove Blood Stains.</span></p> <p>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.—<i>Mrs. D.</i> +Two or three applications will remove the worst stains.—<i>Mrs. D.</i> <span class="pagenum"><a name="Page_515" id="Page_515">515</a></span></p> <h2 class="p6">INDEX.</h2> @@ -24809,7 +24771,7 @@ Two or three applications will remove the worst stains.—<i>Mrs. D.</i> CHOCOLATE.</td> </tr> <tr> -<td>Café au lait</td> +<td>Café au lait</td> <td class="tdr"><a href="#Page_63">63</a></td> </tr> <tr> @@ -25007,7 +24969,7 @@ CHOCOLATE.</td> <td class="tdr"><a href="#Page_69">69</a></td> </tr> <tr> -<td>Oyster soup, purée of</td> +<td>Oyster soup, purée of</td> <td class="tdr"><a href="#Page_70">70</a></td> </tr> @@ -25195,7 +25157,7 @@ SHELL FISH.</td> <td class="tdr"><a href="#Page_94">94</a></td> </tr> <tr> -<td>Oysters, pâtés</td> +<td>Oysters, pâtés</td> <td class="tdr"><a href="#Page_92">92</a></td> </tr> <tr> @@ -25259,7 +25221,7 @@ SHELL FISH.</td> <td class="tdc" colspan="2">FISH.</td> </tr> <tr> -<td>A la crême</td> +<td>A la crême</td> <td class="tdr"><a href="#Page_98">98</a></td> </tr> @@ -25774,15 +25736,15 @@ SHELL FISH.</td> <td class="tdc" colspan="2">BEEF AND VEAL.</td> </tr> <tr> -<td>À-la mode</td> +<td>À-la mode</td> <td class="tdr"><a href="#Page_140">140</a></td> </tr> <tr> -<td>À-la mode, 2d</td> +<td>À-la mode, 2d</td> <td class="tdr"><a href="#Page_140">140</a></td> </tr> <tr> -<td>À-la mode, 3d</td> +<td>À-la mode, 3d</td> <td class="tdr"><a href="#Page_141">141</a></td> </tr> @@ -25886,7 +25848,7 @@ SHELL FISH.</td> <td class="tdr"><a href="#Page_144">144</a></td> </tr> <tr> -<td>Fricasséed beef</td> +<td>Fricasséed beef</td> <td class="tdr"><a href="#Page_145">145</a></td> </tr> @@ -26035,7 +25997,7 @@ SHELL FISH.</td> </tr> <tr> -<td>Tongue à la terrapin</td> +<td>Tongue à la terrapin</td> <td class="tdr"><a href="#Page_146">146</a></td> </tr> <tr> @@ -26576,7 +26538,7 @@ SHELL FISH.</td> </tr> <tr> -<td>Maître d'Hôte sauce</td> +<td>Maître d'Hôte sauce</td> <td class="tdr"><a href="#Page_202">202</a></td> </tr> <tr> @@ -26840,7 +26802,7 @@ SIDE DISHES.</td> <td class="tdr"><a href="#Page_219">219</a></td> </tr> <tr> -<td>Fondée</td> +<td>Fondée</td> <td class="tdr"><a href="#Page_230">230</a></td> </tr> @@ -26862,7 +26824,7 @@ SIDE DISHES.</td> <td class="tdr"><a href="#Page_213">213</a></td> </tr> <tr> -<td>Gumbo, filet à la Creole</td> +<td>Gumbo, filet à la Creole</td> <td class="tdr"><a href="#Page_214">214</a></td> </tr> @@ -26945,7 +26907,7 @@ SIDE DISHES.</td> <td class="tdr"><a href="#Page_229">229</a></td> </tr> <tr> -<td>Mushrooms, and sweetbread pâtés</td> +<td>Mushrooms, and sweetbread pâtés</td> <td class="tdr"><a href="#Page_229">229</a></td> </tr> <tr> @@ -26988,11 +26950,11 @@ SIDE DISHES.</td> </tr> <tr> -<td>Ragoût souse</td> +<td>Ragoût souse</td> <td class="tdr"><a href="#Page_221">221</a></td> </tr> <tr> -<td>Rice and egg pâtés</td> +<td>Rice and egg pâtés</td> <td class="tdr"><a href="#Page_231">231</a></td> </tr> @@ -27043,7 +27005,7 @@ SIDE DISHES.</td> </tr> <tr> -<td>Veal pâtés</td> +<td>Veal pâtés</td> <td class="tdr"><a href="#Page_214">214</a></td> </tr> @@ -27056,7 +27018,7 @@ SIDE DISHES.</td> <td colspan="2" class="tdc">EGGS.</td> </tr> <tr> -<td>À la crême</td> +<td>À la crême</td> <td class="tdr"><a href="#Page_237">237</a></td> </tr> @@ -27124,7 +27086,7 @@ SIDE DISHES.</td> <td class="tdr"><a href="#Page_235">235</a></td> </tr> <tr> -<td>Omelette, soufflé</td> +<td>Omelette, soufflé</td> <td class="tdr"><a href="#Page_235">235</a></td> </tr> @@ -27650,7 +27612,7 @@ SIDE DISHES.</td> </tr> <tr> -<td>Ragoût pickle</td> +<td>Ragoût pickle</td> <td class="tdr"><a href="#Page_291">291</a></td> </tr> @@ -27925,7 +27887,7 @@ SIDE DISHES.</td> <td class="tdr"><a href="#Page_311">311</a>, <a href="#Page_312">312</a></td> </tr> <tr> -<td>Lee cake, (R. E.), 2</td> +<td>Lee cake, (R. E.), 2</td> <td class="tdr"><a href="#Page_321">321</a></td> </tr> <tr> @@ -28315,7 +28277,7 @@ SIDE DISHES.</td> <td class="tdr"><a href="#Page_377">377</a></td> </tr> <tr> -<td>Apple méringue, 2</td> +<td>Apple méringue, 2</td> <td class="tdr"><a href="#Page_377">377</a></td> </tr> <tr> @@ -28476,7 +28438,7 @@ SIDE DISHES.</td> <td class="tdr"><a href="#Page_380">380</a></td> </tr> <tr> -<td>Lemon méringue, 2</td> +<td>Lemon méringue, 2</td> <td class="tdr"><a href="#Page_381">381</a></td> </tr> <tr> @@ -28803,7 +28765,7 @@ SIDE DISHES.</td> <td class="tdr"><a href="#Page_408">408</a></td> </tr> <tr> -<td>Peach méringue pie</td> +<td>Peach méringue pie</td> <td class="tdr"><a href="#Page_407">407</a></td> </tr> <tr> @@ -29126,11 +29088,11 @@ CUSTARDS, CREAMS, ETC.</td> </tr> <tr> -<td>Plumbière</td> +<td>Plumbière</td> <td class="tdr"><a href="#Page_438">438</a></td> </tr> <tr> -<td>Plum pudding glacé</td> +<td>Plum pudding glacé</td> <td class="tdr"><a href="#Page_438">438</a></td> </tr> @@ -30342,383 +30304,6 @@ REMOVING STAINS, ETC.</td> <p class="center p6">THE END</p> - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of Housekeeping in Old Virginia, by -Marion Cabell Tyree - -*** END OF THIS PROJECT GUTENBERG EBOOK HOUSEKEEPING IN OLD VIRGINIA *** - -***** This file should be named 42450-h.htm or 42450-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/4/2/4/5/42450/ - -Produced by Melissa McDaniel and the Online Distributed -Proofreading Team at http://www.pgdp.net (This file was -produced from images generously made available by The -Internet Archive) - - -Updated editions will replace the previous one--the old editions -will be renamed. - -Creating the works from public domain print editions means that no -one owns a United States copyright in these works, so the Foundation -(and you!) can copy and distribute it in the United States without -permission and without paying copyright royalties. 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