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diff --git a/42450.txt b/42450.txt deleted file mode 100644 index 3f651eb..0000000 --- a/42450.txt +++ /dev/null @@ -1,23723 +0,0 @@ -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: ASCII - -*** 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) - - - - - - - -Transcriber's Note: - - Inconsistent hyphenation and spelling in the original document have - been preserved. Obvious typographical errors have been corrected. - - Italic text is denoted by _underscores_. - - On page 51, the phrase starting "the over-night" may be missing - words. - - On page 214, the phrase "half a cup of water" may be missing words. - - Index spellings were made consistent with the text. - - - [Illustration: Cook preparing fowl in kitchen] - - - - - HOUSEKEEPING - IN OLD VIRGINIA. - - CONTAINING - - CONTRIBUTIONS FROM TWO HUNDRED AND FIFTY - LADIES IN VIRGINIA AND HER SISTER - STATES, - - _DISTINGUISHED FOR THEIR SKILL IN THE CULINARY ART AND - OTHER BRANCHES OF DOMESTIC ECONOMY._ - - - EDITED BY - - MARION CABELL TYREE. - - - "Who can find a virtuous woman? for her price is far above - rubies.... She looketh well to the ways of her household - and eateth not the bread of idleness." - - _Prov., chap. 31, verses 10 and 27._ - - JOHN P. MORTON & CO., - _LOUISVILLE, KY._ - 1878. - - - COPYRIGHT BY - MARION CABELL TYREE. - 1877. - - - - - _Dedicated_ - TO - THE SISTER HOUSEKEEPERS, - WHOSE KIND ASSISTANCE AND CONTRIBUTIONS HAVE SO MUCH - LIGHTENED THE LABORS OF THE WRITER AND - ENHANCED THE VALUE OF HER WORK. - - - - -GENERAL CONTENTS. - - - PAGE - - _Preface_ 7 - - _List of Contributors_ 11 - - Bread 19 - - Coffee, Tea, and Chocolate 61 - - Milk and Butter 65 - - Soup 68 - - Oysters and other Shell Fish 85 - - Fish 97 - - Game 107 - - Meats 114 - - Beef and Veal 136 - - Mutton and Lamb 168 - - Poultry 176 - - Salads 190 - - Sauces 200 - - Brunswick Stews, Gumbo, and Side Dishes 211 - - Eggs 232 - - Vegetables 238 - - Pickles and Catsups 255 - - Cake 304 - - Icing 348 - - Gingerbread 350 - - Small Cakes 353 - - Puddings 365 - - Pudding Sauces 401 - - Pastry 404 - - Fritters and Pancakes 416 - - Jelly, Blanc-mange, Charlotte Russe, Baked Custard, - Creams, and Miscellaneous Desserts 417 - - Ice Cream and Frozen Custard 430 - - Fruit Desserts 442 - - Preserves and Fruit Jellies 443 - - Confectionery 458 - - Wines 461 - - Beverages, Cordials, etc. 468 - - The Sick-Room--Diet and Remedies for the Sick 476 - - House-cleaning, etc. 497 - - Recipes for Restoring Old Clothes, Setting Colors, - Removing Stains, etc. 505 - - Miscellaneous Recipes 508 - - - - -PREFACE. - - -Virginia, or the Old Dominion, as her children delight to call her, -has always been famed for the style of her living. Taught by the -example of her royal colonial governors, and the numerous adherents of -King Charles, who brought hither in their exile the graces and -luxuriousness of his brilliant court, she became noted among the -colonies for the princely hospitality of her people and for the beauty -and richness of their living. But when at length her great son in the -House of Burgesses sounded the cry of war, and her people made haste -to gird themselves for the long struggle, her daughters, not to be -outdone either in services or patriotism, set about at once the -inauguration of a plan of rigid retrenchment and reform in the -domestic economy, while at the same time exhibiting to their sisters a -noble example of devotion and self-sacrifice. - -Tearing the glittering arms of King George from their sideboards, and -casting them, with their costly plate and jewels, as offerings into -the lap of the Continental Congress, they introduced in their homes -that new style of living in which, discarding all the showy -extravagance of the old, and retaining only its inexpensive graces, -they succeeded in perfecting that system which, surviving to this day, -has ever been noted for its beautiful and elegant simplicity. - -This system, which combines the thrifty frugality of New England with -the less rigid style of Carolina, has been justly pronounced, by the -throngs of admirers who have gathered from all quarters of the Union -around the generous boards of her illustrious sons, as the very -perfection of domestic art. - -It is the object of the compiler of this book, for she does not claim -the title of author, to bring within the reach of every American -housekeeper who may desire it, the domestic principles and practices -of these famous Virginia homes. In doing this she has not sought to -pursue the plan adopted by so many authors of such books--to depend -upon her own _authorship_ for her rule. She confesses that in this -matter her labors have been largely editorial. - -Through a long life it has been her good fortune to be a frequent -visitor, and often the intimate guest and kinswoman, at many of these -homes; and she has sought, by the opportunities thus afforded, and -guided by her own extensive experience as a housekeeper, to gather and -select from these numerous sources those things which seemed to her -best and most useful to the practical housewife, and which, carefully -observed, would bring the art within reach of all who have the -ambition to acquire it. - -It will be seen that she is indebted to near 250 contributors to her -book. Among these will be found _many names famous_ _through the -land_. Associated with them will be discovered others of less national -celebrity, but who have acquired among their neighbors an equally -merited distinction for the beautiful order and delightful cuisine of -their homes. - -The labors of the writer have been greatly lightened by the kindness -of these contributors. And she desires in this public way to renew her -thanks for the aid which they have given her, but even more for the -goodness which prompts them, at cost of their sensitiveness, to allow -her to append their names to the recipes which they furnish. - -The book, after great care in its preparation, is now offered to the -public with much confidence. All that is here presented has been so -thoroughly tested, and approved by so many of the best housekeepers in -Virginia, that she feels it must meet with a cordial and very general -reception at the hands of all accomplished housewives throughout the -land, and will supply a long-felt and real need. - -If she shall thus succeed in disseminating a knowledge of the practice -of the _most admirable system of domestic art known in our country_; -if she shall succeed in lightening the labors of the housewife by -placing in her reach a guide which will be found _always trusty and -reliable_; if she shall thus make her tasks lighter and home-life -sweeter; if she shall succeed in contributing something to the health -of American children by instructing their mothers in the art of -preparing light and wholesome and palatable food; _if she, above all, -shall succeed in making American homes more attractive to American -husbands, and spare_ _them a resort to hotels and saloons for those -simple luxuries which their wives know not how to provide_; if she -shall thus add to the comfort, to the health and happy contentment of -these, she will have proved in some measure a public benefactor, and -will feel amply repaid for all the labor her work has cost. - - MARION CABELL TYREE. - LYNCHBURG, VA., January, 1877. - - - - -LIST OF CONTRIBUTORS. - - MRS. ROBERT ALEXANDER Fredericksburg, Va. - MRS. JOHN J. AMBLER Lynchburg. - MRS. JUDGE ANDERSON Lexington. - MRS. CHARLOTTE ARMSTRONG Richmond. - MISS NANNIE AVERETT Amherst Co. - "MOZIS ADDUMS." Richmond. - MRS. R. T. H. ADAMS Lynchburg. - MRS. JOHN T. ANDERSON Virginia. - MRS. JOHN THOMPSON BROWN Nelson Co. - MRS. BENJAMIN J. BARBOUR Orange Co. - MRS. JUDGE BARTON Fredericksburg. - MISS MARY BELLA BEALE Richmond. - MRS. ORVILLE BELL Liberty. - MRS. C. S. BLISS Lynchburg. - MRS. S. BRADY Wheeling, West Va. - MRS. EMMA BRECKENRIDGE Fincastle. - MRS. JULIA BRECKENRIDGE " - MRS. BRINCKERHOFF Fredericksburg. - MRS. JOHN BROOKE Lexington. - MRS. M. B. Warrenton, Fauquier Co. - MRS. BRUCE Virginia. - MRS. MARCUS B. BUCK Front Royal, Warren Co. - MRS. ARMSTEAD BURWELL Franklin Co. - MRS. CHARLES W. BURWELL Ellicot City, Md. - MRS. WM. BURWELL Georgia. - MRS. CHARLES BUTTON Lynchburg. - DR. BURNEY Montgomery, Ala. - MRS. GEORGE A. BURKS Lynchburg. - MRS. BROADDUS Mecklenburg Co. - MRS. BYRD Virginia. - MRS. WILLIAM CAMERON Petersburg. - MRS. CLARA CABELL Nelson Co. - MRS. LOUIS W. CABELL Buckingham Co. - MRS. MARGARET C. CABELL " " - MRS. H. COALTER CABELL Richmond. - MRS. MARY C. CAMPBELL Baltimore, Md. - MRS. THOS. CAMPBELL Bedford Co. - MRS. WM. CAMPBELL " " - MRS. ELIZA H. CARRINGTON Halifax Co. - MRS. PAUL CARRINGTON " " - MRS. FANNIE CARRINGTON Charlotte Co. - MRS. HENRY CARRINGTON " " - MRS. THEO. M. CARSON Lynchburg. - MR. EDWARD CAMM " - MRS. FANNIE CHALMERS " - MRS. ADDISON COBBS Charleston, West Va. - MRS. ALICE COLEMAN Halifax Co. - MRS. DR. COLEMAN Williamsburg. - MRS. JOHN L. COLES Northumberland Co. - MRS. PEYTON COLES Albemarle Co. - MRS. TUCKER COLES " " - MRS. RALEIGH COLSTON Richmond. - MRS. H. P. CHEW Fredericksburg. - MRS. CAMILLUS CHRISTIAN Lynchburg. - DR. E. A. CRAIGHILL " - MRS. D. CONE Warren Co. - MRS. DAVIS Chesterfield Co. - MRS. ROBERT J. DAVIS Lynchburg. - MRS. MARY M. DAME Danville. - MRS. JOHN B. DANGERFIELD Alexandria. - MRS. ADDISON M. DAVIES Lynchburg. - MRS. HORATIO DAVIS Pittsylvania Co. - MRS. FRANK DEANE Lynchburg. - MRS. JOS. DEANS Gloucester Co. - MRS. JUDGE ASA DICKINSON Prince Edward Co. - MRS. MELVILLE DUNN Richmond. - MRS. ANDREW DUNN Petersburg. - MRS. DUKE Suffolk Co. - MISS D. D. Norfolk. - MISS DIDLAKE Lynchburg. - MRS. MARIA EDMONDS Prince Edward Co. - MRS. JOHN T. EDWARDS Lynchburg. - MRS. DR. EARLY " - MRS. EARLY " - MRS. J. D. EWING Harrisonburg. - MRS. ELAM Virginia. - MRS. FITZ HUGH " - MRS. F. B. FICKLIN Fredericksburg. - MRS. F. F. FITZGERALD Farmville. - MRS. J. H. FIGGAT Fincastle. - MRS. COL. FORSBERG Lynchburg. - MRS. GRAVES Kentucky. - MRS. CAROLINE GARLAND Lynchburg. - MRS. MARY L. GARLAND " - MRS. JOHN F. GARDNER Nelson Co. - MRS. JUDGE GEO. H. GILMER Pittsylvania Co. - MRS. F. D. GOODWIN Wytheville. - MRS. JUDGE GOOLRICK Fredericksburg. - MRS. JANE V. GOOLRICK " - MRS. E. P. GOGGIN Lynchburg. - MRS. SUSAN GOGGIN Bedford Co. - MRS. NEWTON GORDON Lynchburg. - MRS. ISABELLA GILMER " - MRS. ISABELLA HARRISON Charles City Co. - MRS. ELVIRA HENRY Charlotte Co. - MRS. E. WINSTON HENRY " " - MRS. MARY G. HARDING Staunton. - MRS. FRED. HICKEY Lynchburg. - MRS. JOHN W. HOLT " - MRS. ANN HOLT Liberty. - MRS. FERDINAND C. HUTTER Lynchburg. - MRS. J. P. HUBBARD Shepherdstown, West Va. - MRS. WM. L. HYLAND Parkersburg, West Va. - MRS. EDWARD INGLE Roanoke Co. - MRS. J. J. IRBY New Orleans, La. - MRS. JOSEPH M. JONES Kentucky. - MRS. DR. JONES Bedford Co. - MRS. ARTHUR JOHNS Northampton Co. - MRS. COL. JOHNSON Lexington. - MRS. J. JOHNSON Abingdon. - MRS. THOMAS L. JOHNSON Lynchburg. - MRS. DAVID KENT Pulaski Co. - MRS. D. B. KINCKLE Lynchburg. - MRS. KINSOLVING Halifax Co. - MRS. KNOX Fredericksburg. - MRS. DR. HENRY LATHAM Lynchburg. - MRS. K. Norfolk. - MRS. L. D. LEIGHTON Petersburg. - MRS. COL. AUGUSTINE LEFTWICH Lynchburg. - MRS. GEN. ROBERT E. LEE "Arlington," Westmoreland Co. - MISS MILDRED C. LEE Lexington. - MRS. GOV. JOHN LETCHER " - MRS. DR. ROBERT T. LEMMON Campbell Co. - MRS. ANDREW LEWIS Harrisonburg. - MRS. JAMES LANGHORNE Lynchburg. - MRS. JOHN A. LANGHORNE Montgomery Co. - MRS. NANNIE A. LANGHORNE Lynchburg. - MRS. RICHARD T. LACY " - MRS. M. L. " - MRS. GEO. D. LAWRENCE Mis. - MRS. WM. H. LITTLE Fredericksburg. - MRS. J. D. L. Lynchburg. - L. D. L. Albemarle Co. - MRS. GOV. MARYE Fredericksburg. - MRS. JOHN MASON " - MRS. O. MASSIE Brooklyn, N. Y. - MRS. PATRICK MASSIE Nelson Co. - MRS. SARAH MEEM Abingdon. - MRS. JOHN F. MILLER Lynchburg. - MRS. CHARLES L. C. MINOR Blacksburg. - MRS. C. C. MCPHAIL Charlotte Co. - MRS. JOHN R. MCDANIEL Lynchburg. - MRS. MARY MCNUTT Prince Edward Co. - MRS. R. K. MEADE Petersburg. - MRS. WM. H. MOSBY Amherst Co. - MRS. ALICE MURREL Lynchburg. - MRS. WM. MCFARLAND Missouri. - MRS. C. V. MCGEE Ala. - MRS. MCGAVOCK Pulaski Co. - GEN. M. Virginia. - MRS. JAMES J. MOORE Richmond. - MRS. GEO. NEWTON Norfolk. - MISS FANNIE NELSON Yorktown. - MRS. GEO. NICHOLS Bedford Co. - MRS. GEN. F. T. NICHOLS New Orleans, La. - MRS. CHARLES NORVELL Lynchburg. - MISS NORWOOD Richmond. - MRS. ROBERT L. OWEN Lynchburg. - MRS. GEO. W. PALMER Saltville. - MRS. R. L. PAGE Norfolk. - MRS. DAVID PIERCE Wytheville. - MRS. JOHN D. POWELL Portsmouth. - MRS. WM. BALLARD PRESTON Montgomery Co. - MRS. GEN. ROBERT PRESTON " " - MRS. JAS. PRESTON " " - MRS. PRESTON Virginia. - MRS. ANNIS E. PRESTON Lynchburg. - MRS. RICHARD POLLARD " - MRS. JAMES F. PAYNE " - MISS ELIZA PAYNE " - MRS. ANNIE PHILLIPS Fredericksburg. - MRS. EDMUND H. PENDLETON Cincinnati, Ohio. - MRS. PRICE Charlotte Co. - MRS. JOHN H. PARKER Chesterfield Co. - MRS. REID Norfolk. - MRS. MATTIE REID Winchester. - MRS. DAVID S. READ Roanoke Co. - MRS. WM. C. RIVES Albemarle Co. - MRS. J. HENRY RIVES Lynchburg. - MRS. ROANE " - MRS. J. H. ROBINSON " - MRS. W. RUSSELL ROBINSON Richmond. - MRS. DR. EDWARD T. ROBINSON " - MRS. JOHN ROBERTS Fredericksburg. - MRS. E. M. RUGGLES " - MRS. DR. SALE Liberty. - MRS. GEO. D. SAUNDERS Buckingham Co. - MRS. ANN SAUNDERS Lynchburg. - MRS. JAMES A. SEDDON Goochland Co. - MRS. DR. SEMPLE Ala. - MRS. H. H. SERVICE Alexandria. - MRS. J. W. SHIELDS Richmond. - MRS. JAS. W. SHIELDS King Geo. Co. - MRS. H. T. SILVERTHORN Lynchburg. - MRS. WM. A. STROTHER " - MR. WM. A. STROTHER " - MRS. JOHN W. STONE " - MRS. JOHN F. SLAUGHTER " - MISS LILLIE SLAUGHTER " - MRS. KATE SLAUGHTER " - MRS. JUDGE SPENCE " - MRS. HENDERSON SUTER Liberty. - MRS. HARRIET STANSBURY New Orleans, La. - MRS. SHANNON Miss. - MISS ELLEN SHUTE New Orleans, La. - MISS REBECCA SMITH Norfolk. - MRS. CHARLES SHARP " - MRS. SPARKS Virginia. - MRS. COL. SMITH Pittsylvania Co. - MRS. A. H. M. TALIAFERRO Orange Co. - MRS. MARY W. TAYLOR Campbell Co. - MRS. MAJOR THOS. L. TAYLOR Campbell C. H. - MISS JULIA THOMPSON Williamsburg. - MRS. C. L. THOMPSON Richmond. - MRS. J. HANSON THOMAS Baltimore, Md. - MRS. ELI TUTWILER Lexington. - MRS. SAMUEL TYREE Lynchburg. - MRS. JOHN H. TYREE " - MRS. JAS. TAYLOR Fredericksburg. - MISS EDMONIA TAYLOR Orange Co. - MRS. TUCKER Virginia. - MRS. JUDGE WATSON Abingdon. - MRS. DR. THOS. WALKER Lynchburg. - MRS. COL. W. " - MRS. COL. ROBERT E. WITHERS Wytheville. - MRS. PHILIP T. WITHERS Lynchburg. - MRS. DR. R. W. WITHERS Campbell Co. - MRS. EDMUND WITHERS Nelson Co. - MRS. DR. WINGFIELD Maryland. - MRS. R. M. C. WINGFIELD Portsmouth. - MRS. J. C. WHEAT Winchester. - MRS. JUDGE WHARTON Liberty. - MISS EMILY WHITEHEAD Norfolk. - MRS. ROBERT WHITEHEAD Nelson Co. - MRS. JOHN M. WARWICK Lynchburg. - MRS. WM. N. WELFORD " - MR. PHILIP WITHERS " - MISS KATE WILSON " - DR. THOS. L. WALKER " - MISS NANNIE S. LANGHORNE " - - - - -HOUSEKEEPING IN OLD VIRGINIA. - - - - -BREAD. - - -Bread is so vitally important an element in our nourishment that I -have assigned to it the first place in my work. Truly, as Frederika -Bremer says, "when the bread rises in the oven, the heart of the -housewife rises with it," and she might have added that the heart of -the housewife sinks in sympathy with the sinking bread. - -I would say to housewives, be not daunted by one failure, nor by -twenty. Resolve that you _will_ have good bread, and never cease -striving after this result till you have effected it. If persons -without brains can accomplish this, why cannot you? I would recommend -that the housekeeper acquire the practice as well as the theory of -bread-making. In this way, she will be able to give more exact -directions to her cook and to more readily detect and rectify any -blemish in the bread. Besides, if circumstances should throw her out -of a cook for a short time, she is then prepared for the emergency. In -this country fortunes are so rapidly made and lost, the vicissitudes -of life are so sudden, that we know not what a day may bring forth. It -is not uncommon to see elegant and refined women brought suddenly face -to face with emergencies which their practical knowledge of household -economy and their brave hearts enable them to firmly meet and -overcome. - -To return to the bread question, however. Good flour is an -indispensable requisite to good bread. Flour, whether old or new, -should always be sunned and aired before being used. In the morning, -get out the flour to be made up at night for next morning's breakfast. -Sift it in a tray and put it out in the sun, or, if the day is damp, -set it near the kitchen fire. Only experience will enable you to be a -good judge of flour. One test is to rub the dry flour between your -fingers, and if the grains feel round, it is a sign that the flour is -good. If after trying a barrel of flour twice, you find it becomes wet -and sticky, after being made up of the proper consistency, you had -better then return it to your grocer. - -The best flour is worthless without good yeast. Yeast made up in the -morning ought to be fit for use at night. It should be foamy and -frothy, with a scent slightly like ammonia. After closely following -the directions for yeast-making, given in the subsequent pages, the -bread will be apt to succeed, if the flour employed is good. - -There is a great art in mixing bread, and it is necessary to observe a -certain rotation in the process. To make a small quantity of bread, -first sift one quart of flour; into that sift a teaspoonful of salt, -next rub in an Irish potato, boiled and mashed fine, then add a piece -of lard the size of a walnut, and next a half teacup of yeast in which -three teaspoonfuls of white sugar have been stirred. (Under no -circumstances use soda or saleratus in your light dough.) Then make -into a soft dough with cold water in summer, and lukewarm in winter. -Knead without intermission for half an hour, _by the clock_. Otherwise -five minutes appear to be a half hour when bread is being kneaded or -beaten. Then place it in a stone crock, greased with lard at the -bottom, and set it to rise. In summer, apply no artificial heat to it, -but set it in a cool place. As bread rises much more quickly in summer -than in winter, you must make allowance for this difference, during -the respective seasons. The whole process, including both the first -and second rising, may be accomplished in seven or eight hours in -summer, though this will be regulated partly by the flour, as some -kinds of flour rise much more quickly than others. In summer you may -make it up at nine o'clock P.M., for an eight o'clock breakfast next -morning, but in winter, make it up at seven P.M., and then set it on a -shelf under which a lighted coal-oil lamp is placed. If you can have a -three-cornered shelf of slate or sheet-iron, placed in a corner of the -kitchen, just above the bread block, it will be all the better, though -a common wooden shelf, made very thin, will answer, where you cannot -get the other. The coal-oil lamp underneath without running the risk -of burning the shelf (if wooden), will keep the bread gently heated -all night, and will answer the double purpose of keeping a light -burning, which most persons like to do at night, and which they can do -with scarcely any expense, by using a coal-oil lamp. - -Never knead bread a second time in the morning, as this ruins it. -Handle lightly as possible, make into the desired shapes and put into -the moulds in which it is to be baked. Grease your hands before doing -this, so as to grease the loaf or each roll as you put it in, or else -dip a feather in lard and pass lightly over the bread just before -putting it in the oven to bake. Let it be a little warmer during the -second rise than during the first. Always shape and put in the moulds -two hours before breakfast. If hot bread is desired for dinner, -reserve part of the breakfast dough, keeping it in the kitchen in -winter, and in the refrigerator in summer till two hours before -dinner. - -In baking, set the bread on the floor of the stove or range, never on -the shelf. Always turn up the damper before baking any kind of bread. -As you set the bread in the stove, lay a piece of stiff writing paper -over it to keep it from browning before heating through. Leave the -door ajar a few minutes, then remove the paper and shut the door. When -the top of the loaf is a light amber color, put back the paper that -the bread may not brown too much while thoroughly baking. Turn the -mould around so that each part may be exposed to equal heat. Have an -empty baking-pan on the shelf above the bread, to prevent it from -blistering: some persons fill the pan with water, but I think this is -a bad plan, as the vapor injures the bread. When thoroughly done, wrap -the bread a few moments in a clean, thick, bread towel and send to the -table with a napkin over it, to be kept on till each person has taken -his seat at table. - -I would suggest to housekeepers to have made at a tinner's, a -sheet-iron shape for bread, eight inches long, four and one-half -inches wide, and five and one-half deep. This is somewhat like a -brickbat in shape, only deeper, and is very desirable for bread that -is to be cut in slices, and also for bread that is to be pulled off in -slices. A quart of flour will make eight large rolls, six inches high, -for this mould, and three or four turnovers. It is a nice plan after -making out the eight rolls to roll them with greased hands till each -one will reach across the pan (four and one-half inches), making eight -slices of bread which will pull off beautifully when well done, and -thus save the task of slicing with a knife. It requires an hour to -bake this bread properly. - -Do not constantly make bread in the same shapes: each morning, try to -have some variation. Plain light bread dough may be made into loaves, -rolls, twist, turnovers, light biscuit, etc., and these changes of -shape make a pleasant and appetizing variety in the appearance of the -table. The addition of three eggs to plain light bread dough will -enable you to make French rolls, muffins, or Sally-Lunn of it. As -bread is far more appetizing, baked in pretty shapes, I would suggest -the snow-ball shape for muffins and egg bread. Very pretty iron shapes -(eight or twelve in a group, joined together) may be procured from -almost any tinner. - -If you should have indifferent flour of which you cannot get rid, bear -in mind that it will sometimes make excellent beaten biscuit when it -will not make good light bread. In making beaten biscuit, always put -one teaspoonful of salt, a piece of lard the size of an egg, and a -teacup of milk to a quart of flour, adding enough cold water to make a -stiff dough: no other ingredients are admissible. Make the dough much -stiffer than for other breads, beat steadily a half hour, _by the -clock_. Cut with a biscuit cutter or shape by hand, being careful to -have the shape of each alike and perfect. Make them not quite half an -inch thick, as they rise in baking. Do not let them touch each other -in the pan, and let the oven be very hot. It is well not to have -beaten biscuit and light bread baked at the same time, as they require -different degrees of heat. When two kinds of bread are required, try -to have two such as require the same amount of heat. Egg bread and -corn muffins require the same degree of heat as beaten biscuit, while -Sally-Lunn and muffins need the same as light bread. - -There is no reason why the poor man should not have as well prepared -and palatable food as the wealthy, for, by care and pains, the finest -bread may be made of the simplest materials, and surely the loving -hands of the poor man's wife and daughter will take as much pains to -make his bread nice and light as hirelings will do for the wealthy. -The mistake generally made by persons in restricted circumstances is -to make too great a use of soda bread, which is not only less -wholesome, but is more expensive than light bread or beaten biscuit, -as it requires more ingredients. The bread, coffee and meat, which -constitute the poor man's breakfast, properly cooked, furnish a meal -fit for a prince. - -The furnishing of the kitchen is so important that I must here say a -few words on the subject. First, the housekeeper must have a good -stove or range, and it is well for her to have the dealer at hand when -it is put up, to see that it draws well. Besides the utensils -furnished with the range or stove, she must provide every kitchen -utensil needed in cooking. She must have a kitchen safe,--a bread -block in the corner, furnished with a heavy iron beater; trays, -sifters (with iron rims) steamers, colanders, a porcelain preserving -kettle, perforated skimmers and spoons, ladles, long-handled iron -forks and spoons, sharp knives and skewers, graters, egg beaters (the -Dover is the best), plenty of extra bread pans, dippers and tins of -every kind, iron moulds for egg bread and muffins, wash pans, tea -towels, bread towels, and hand towels, plates, knives, forks and -spoons for use of the servants, a pepper box, salt box and dredge box -(filled), a match safe, and last, but not least, a clock. Try as far -as possible to have the utensils of metal, rather than of wood. In -cases where you cannot have cold and hot water conveyed into the -kitchen, always keep on the stove a kettle of hot water, with a clean -rag in it, in which all greasy dishes and kitchen utensils may be -washed before being rinsed in the kitchen wash pan. Always keep your -cook well supplied with soap, washing mops and coarse linen dish rags. -I have noticed that if you hem the latter, servants are not so apt to -throw them away. Insist on having each utensil cleaned immediately -after being used. Have shelves and proper places to put each article, -hooks to hang the spoons on, etc. If you cannot have an oilcloth on -your kitchen floor, have it oiled and then it may be easily and -quickly wiped over every morning. Once a week, have the kitchen and -every article in it thoroughly cleaned. First clean the pipe of the -stove, as the dust, soot and ashes fly over the kitchen and soil -everything. Then take the stove to pieces, as far as practicable, -cleaning each part, especially the bottom, as neglect of this will -prevent the bread from baking well at the bottom. After the stove is -thoroughly swept out,--oven and all, apply stove polish. I consider -"Crumbs of Comfort" the best preparation for this purpose. It comes in -small pieces, each one of which is sufficient to clean the stove once, -and is thus less apt to be wasted or thrown away by servants than -stove polish that comes in a mass. Next remove everything from the -kitchen safe and shelves, which must be scoured before replacing the -utensils belonging to them, and these too must first be scoured, -scalded, and wiped dry. Then wash the windows, and lastly the floor, -scouring the latter unless it is oiled, in which case, have it merely -wiped over. - -Never let a servant take up ashes in a wooden vessel. Keep a -sheet-iron pan or scuttle for the purpose. At night, always have the -water buckets filled with water and also the kettles, setting the -latter on the stove or range, in case of sickness or any emergency -during the night. Have kindling wood at hand also, so that a fire may -be quickly made, if needed. - -Sometimes a discoloration is observable in iron kettles or other iron -vessels. This may be avoided by filling them with hay before using -them. Pour water over the hay, set the vessel on the fire and let it -remain till the water boils. After this, scour in sand and ashes--then -wash in hot soap-suds, after which process, there will be no danger of -discoloration. - - -HOUSEHOLD MEASURES. - - Wheat Flour. 1 lb. is 1 quart. - Indian Meal. 1 lb. 2 oz. are 1 quart. - Butter, when soft, 1 lb. is 1 pint. - Loaf sugar, broken, 1 lb. is 1 quart. - White sugar, powdered, 1 lb. 1 oz. are 1 quart. - Best brown sugar, 1 lb. 2 oz. are 1 quart. - Ten eggs are 1 lb. - Flour. 8 quarts are 1 peck. - " 4 pecks are 1 bushel. - 16 large tablespoonfuls are 1/2 pint. - 8 large tablespoonfuls are 1 gill. - 2 gills are 1/2 pint. - A common sized tumbler holds 1/2 pint. - A tablespoonful is 1/2 oz. - 60 drops are equal to a teaspoonful. - 4 teaspoonfuls are equal to 1 tablespoonful. - - -YEAST. - -Boil one quart of Irish potatoes in three quarts of water. When done, -take out the potatoes, one by one, on a fork, peel and mash them fine, -in a tray, with a large iron spoon, leaving the boiling water on the -stove during the process. Throw in this water a handful of hops, which -must scald, not boil, as it turns the tea very dark to let the hops -boil. - -Add to the mashed potatoes a heaping teacupful of powdered white sugar -and half a teacupful of salt; then slowly stir in the strained hop -tea, so that there will be no lumps. When milk-warm add a teacupful of -yeast and pour into glass fruit jars, or large, clear glass bottles, -to ferment, being careful not to close them tightly. Set in a warm -place in winter, a cool one in summer. In six hours it will be ready -for use, and at the end of that time the jar or bottle must be -securely closed. Keep in a cold room in winter, and in the -refrigerator in summer. This yeast will keep two weeks in winter and -one week in summer. Bread made from it is always sweet.--_Mrs. S. T._ - - -IRISH POTATO YEAST. - - 1 quart of potatoes, boiled and mashed fine. - 1 teaspoonful of salt. - 1/2 teacup of sugar. - -Put two cups of flour in a bowl, and pour over it three cups of strong -hop-water, scalding hot, and stir it briskly. - -Then put all the ingredients in a jar together, and when cool enough, -add a cup of yeast, or leaven. - -Set it by the fire to rise. - -It will be ready for use in five or six hours.--_Mrs. E._ - - -_Another Recipe for Yeast._ - - 12 large potatoes, boiled and mashed fine. - 1 teacup of brown sugar. - 1 teacup of salt. - 1 gallon of hop tea. - -Mix the ingredients well, and when milk-warm, add a pint of yeast. Set -it in a warm place to rise. Put one teacupful of this yeast, when -risen, to two quarts of flour.--_Mrs. Dr. S._ - - -_Yeast that Never Fails._ - -Boil twelve potatoes in four quarts of water till reduced to three -quarts. - -Then take out and mash the potatoes, and throw into the water three -handfuls of hops. - -When the hops have boiled to a good tea, strain the water over the -potatoes, a small quantity at a time, mixing them well together. - - Add one teacup of brown sugar. - 1 teacup of salt. - 1 tablespoonful of ground ginger. - -When milk-warm, add yeast of the same sort to make it rise. - -Put it in bottles, or a jug, leaving it uncorked for a day. - -Set it in a cool place. - -Put two large tablespoonfuls of it to a quart of flour, and when -making up, boil a potato and mix with it. - -This yeast never sours, and is good as long as it lasts.--_Mrs. A. F._ - - -ALUM YEAST. - -On one pint of flour pour enough boiling water to make a thick batter, -stirring it until perfectly smooth, and then let it stand till -milk-warm. - - Then add a teaspoonful of powdered alum. - 1 teaspoonful of salt. - 1 tablespoonful of sugar. - Half a teacup of yeast. - -After it ferments, add enough meal to make it a stiff dough. - -Let it stand till it works, and then spread it in the shade to dry. - -To a quart of flour put a tablespoonful of crumbs.--_Mrs. P._ - - -LEAVEN. - - 2 tablespoonfuls of flour. - 1 tablespoonful of lard or butter. - 2 tablespoonfuls of yeast. - 2 eggs. - 1 potato. - 2 teaspoonfuls of sugar. - -Make the leaven soon after breakfast in winter, and at one o'clock -P.M. in summer. Let it be of the consistency of batter. Put it in a -small bucket, in a warm place, to rise till four o'clock P.M. This -amount of leaven is sufficient for two quarts of flour. If for loaf -bread, leave out the eggs and butter.--_Mrs. M._ - - -EXCELLENT BREAD FOR BREAKFAST. - - 1 quart of flour. - Lard the size of a walnut. - 1 small Irish potato, boiled and mashed fine. - 1 heaping teaspoonful of salt. - Half a teacup of good yeast, into which put a tablespoonful of - white sugar. - -Make up a soft dough with cold water in summer and milk-warm water in -winter. This must be kneaded for thirty minutes, and then set to rise, -in a cool place in summer, and a warm one in winter; must never be -kept more than milk-warm. - -Two hours before breakfast, make the dough into the desired shapes, -handling it lightly, _without kneading it_, first rubbing lard over -the hands, and taking especial care to grease the bread on top. Then -set it to rise again. - -Thirty minutes are sufficient for baking it, unless it be in the form -of a loaf or rolls, in which case, it must be baked fifteen minutes -longer. Excellent muffins may be made by the above receipt, adding two -eggs well beaten, so that from the same batch of dough both plain -bread and muffins may be made. - -Iron moulds are best for baking. - -For those who prefer warm bread for dinner, it is a good plan to -reserve a portion of the breakfast dough, setting it away in a cool -place till two hours before dinner, then make into turnovers or twist, -set it to rise and bake it for dinner, as for breakfast. Very nice on -a cold day, and greatly preferable to warmed-over bread.--_Mrs. S. T._ - - -RECIPE FOR FAMILY BREAD. - - 2 quarts of flour. - 2 tablespoonfuls of lard or butter. - 2 teaspoonfuls of salt. - Enough sponge for a two-quart loaf of bread. - Mix with one pint of sweet milk. - -Make into rolls and bake with very little fire under the oven.--_Mrs. -A. C._ - - -LOAF BREAD. - -First make a batter of the following ingredients. - - 1 pint of flour. - 1 teaspoonful of salt. - 1 teaspoonful of sugar. - A cup of water. - A cup of good yeast. - -Set this to rise and when risen work in two pints of flour, or, if the -batter is not sufficient to work up this flour, add a little water. - -Work it smoothly and set it to rise. - -When risen, add a small piece of lard, work it well again, let it -stand an hour and then bake it slowly.--_Mrs. P. W._ - - -OLD VIRGINIA LOAF BREAD. - -Sponge for the same. - -Boil one large Irish potato, until well done, then peel and mash it -fine, adding a little cold water to soften it. Stir into it - - 1 teaspoonful of brown sugar. - 1 tablespoonful of sweet lard. - -Then add three tablespoonfuls of good hop yeast. - -Mix the ingredients thoroughly, then put the sponge in a mug with a -close-fitting top, and let it stand several hours to rise. - -Sift into the tray three pints of the best family flour, to which add -a teaspoonful of salt. Then pour in the sponge and add enough cold -water to the flour to work it up into a rather stiff dough. Knead it -till the dough is smooth, then let it stand all night to rise. Work it -over in the morning, using just enough flour to keep it from sticking -to the hands. Allow it one hour to rise before baking and one hour to -bake in a moderate oven. Then it will be thoroughly done and well -dried. - -Use a little lard on the hands when making out the loaf, as it keeps -the crust from being too hard.--_Mrs. S._ - - -_Another Recipe for Loaf Bread._ - -Good flour is the first requisite, and next, good yeast and sufficient -kneading. - -For a loaf of ordinary size, use - - 2 lbs. of flour. - Lard the size of a hen's egg. - A saltspoonful of salt. - 2 gills of yeast. - -Mix up these ingredients into a moderately stiff dough, using for the -purpose, from three gills to a pint of water. Some flour being more -adhesive than others, you have to learn by experience the exact amount -of water required. - -Knead the dough till perfectly smooth, then set it to rise, in a cool -place, in summer, but in a warm place, free from draughts, in winter. -In the latter season it is better to keep a blanket wrapped around it. - -This amount of flour will rise to the top of a gallon and a half jar -or bucket. If it is ready before time, stir it down and set it in a -cooler place. - -When you put it in the baking-pan (in which it will be in an inch of -the top, if the pan be of a suitable size for the amount of flour) -cover it well, or a hard crust will form from the effects of the -atmosphere. Keep it a little warmer during the second rise than during -the first. When ready for baking, set it in the oven and bake it for -three-quarters of an hour with a moderate fire, evenly kept up. It -will then come out without sticking, if the pans are well cared -for.--_Mrs. J. J. A._ - - -LIGHT BREAD. - - 2 quarts of flour. - 1 teaspoonful of sugar. - 1 teaspoonful of salt. - Half a teacup of yeast. - One egg, well beaten. - 1 pint of water. - -Sift the flour and divide it into three parts. Mix one third in the -batter, one third in the jar to rise in, and pour the other third over -the batter. Let it stand two hours and then work it well, adding a -small piece of lard before baking.--_Mrs. Dr. S._ - - -RECIPE FOR HOT ROLLS OR COLD LOAF BREAD. - -Mix the following ingredients. - - Four pints of flour. - 1 pint of fresh milk. - 2 eggs, well beaten. - 1 large tablespoonful of melted lard. - 1 large tablespoonful of hop yeast. - -Set it to rise at eleven o'clock in the morning, for early tea. Make -into rolls at five o'clock P.M., and bake as soon as risen. In cool -weather, set before the fire, both before and after making it into -rolls.--_Mrs. S._ - - -FRENCH ROLLS. - - 1 quart of flour. - 1 teaspoonful of salt. - 2 eggs. - 1 large tablespoonful of lard. - 2 tablespoonfuls of yeast. - -Work and knead it well at night, and in the morning work it well -again, make it into rolls, put them in the oven to take a second rise, -and when risen, bake them.--_Mrs. Col. W._ - - -_Another Recipe for French Rolls._ - - 3 pints of flour. - 1 gill of yeast. - 1 egg (beaten up). - 1 tablespoonful of butter. - -Mix up with milk and warm water and set to rise.--_Mrs. Dr. E._ - - -_Another Recipe for French Rolls or Twist._ - - 1 quart of lukewarm milk. - 1 teaspoonful of salt. - 1 teacup of yeast. - Enough flour to make a stiff batter. - -When very light, add one beaten egg and two teaspoonfuls of butter, -and knead in the flour till stiff enough to roll. Let it rise a second -time, and, when very light, roll out, cut in strips and braid it. Bake -thirty minutes, on buttered tins.--_Mrs. S._ - - -VELVET ROLLS. - - Three pints of flour. - Two eggs. - One teacup of sweet milk. - One teacup of yeast. - 1 tablespoonful of lard, and the same of butter. - -Mix well and beat the dough till it blisters. - -Let it rise, work in a small quantity of flour, beat as before and -make into rolls. After the second rising, bake quickly.--_Mrs. Dr. S._ - - -POCKETBOOK ROLLS. - - 1 quart of flour. - 1 teaspoonful of salt. - 2 teaspoonfuls of sugar. - 2 tablespoonfuls of lard. - 3 tablespoonfuls of yeast. - 2 eggs. - -Mix up these ingredients with warm water, making up the dough at ten -A.M. in summer and eight A.M. in winter. Put in half the lard when it -is first worked up, and at the second working put in the rest of the -lard and a little more flour. - -Roll out the dough in strips as long and wide as your hand, spread -with butter and roll up like a pocketbook. Put them in buttered tins, -and, when they are light, bake them a light brown--_Mrs. L. C. C._ - - -TURNOVERS. - - 1 quart of flour. - 1 large Irish potato, boiled and mashed. - 3 eggs. - 1 tablespoonful of butter or lard. - 2 tablespoonfuls of yeast. - 1 teacup of milk. - -Rub the potato in the flour, then the lard and other ingredients, -making it into a soft dough. Then set it to rise, at night if you wish -it for breakfast next morning. Early in the morning, take off a piece -of dough, the size of a biscuit, roll it out, about five inches long, -then turn it about half over. When you have made up all the dough, in -shapes like this, place them on a dish or board, cover with a napkin -and set aside for a second rising. When ready to bake, dip a feather -in water and pass over them to prevent the crust being too hard. If -the dough should be sour, knead in a little soda, which will correct -it--_Mrs. A. C._ - - -_Another Recipe for Turnovers._ - - 1 quart of flour. - 4 eggs. - 1 tablespoonful of lard or butter. - 1 tablespoonful of yeast. - -Set it to rise, then make them up round and flat, greasing the upper -side with lard and turning over one side. When well risen the second -time, bake--_Mrs. I._ - - -TWIST. - -From the dough of loaf bread or French rolls, reserve enough to make -two long strips or rolls, say, fifteen inches long and one inch in -diameter. Rub lard well between the hands before handling and shaping -these strips. Pinch the two ends so as to make them stick together. -Twist them, pressing the other ends together to prevent -unrolling.--_Mrs. S. T._ - - -POCKETS. - - 1 quart of flour. - 4 eggs. - 1 cup of butter. - 1 cup of yeast. - 1 large Irish potato, boiled and mashed into the flour. - -Add the yeast, butter and eggs, after mashing the potato in the flour. -Knead all together and set to rise. - - -SALLY-LUNN. - - 1 quart of flour. - 1 teaspoonful of salt. - 1 tablespoonful of white sugar. - Rub in a heaping tablespoonful of butter and lard in equal parts, - then rub in an Irish potato, mashed fine. - Half a teacup of yeast. - 3 eggs well beaten. - -Make up the dough to the consistency of light bread dough, with warm -water in winter, and cold in summer. Knead half an hour. When it has -risen light, handle lightly, put into a cake-mould and bake without a -second kneading.--_Mrs. S. T._ - - -_Another Recipe for Sally-Lunn._ - - 1 quart of flour. - 1 tablespoonful of yeast. - 4 eggs well beaten. - 2 oz. of butter or lard. - 1 pint of milk. - -Set it to rise in the pan in which it is to be baked.--_Mrs. A. C._ - - -_Another Recipe for Sally-Lunn._ - - 3 pints of flour. - 1 tablespoonful of butter and the same of lard. - 3 eggs. - 1 light teacup of yeast. - 2 large tablespoonfuls of sugar. - -Use as much milk in mixing as will make a soft dough. Work this well, -as it gets only one working. Then grease it, put it in a greased pan, -and set it in a warm place to rise. Bake about an hour.--_Mrs. Dr. T._ - - -_Recipe for the Same._ - - 1 quart of flour. - 3 tablespoonfuls of yeast. - 3 eggs. - 1 saltspoonful of salt. - Butter the size of an egg. - -Make up with new milk into a tolerably stiff batter. Set it to rise -and when risen pour into a mould and set to rise again, as light -bread. Bake quickly.--_Mrs. L._ - - -QUICK SALLY-LUNN. - - 1 quart of flour. - Half cup of butter. - 2 eggs. - 2 cups of milk. - Two teaspoonfuls of cream of tartar. - 1 teaspoonful of soda. - 2 tablespoonfuls of sugar. - 1 saltspoonful of salt. - -Bake fifteen minutes.--_Mrs. Dr. S._ - - -MUFFINS. - - 1 quart of flour. - 6 eggs, beaten very light. - 2 tablespoonfuls of butter. - 2 tablespoonfuls of yeast.--_Mrs. Dr. E._ - - -SWEET SPRING MUFFINS. - -Sift three good pints of flour. Beat well six eggs, leaving out one -and a half of the whites. Then beat into them as much flour as they -will take in; then add milk and flour alternately (beating all the -while) till all the flour is used. Add five tablespoonfuls of yeast, -and when this batter is well beaten, stir into it two ounces of melted -butter, cooled but liquid. The batter must be as stiff as can be -beaten with an iron spoon. Bake in a hot oven.--_Mrs. L._ - - -SALT SULPHUR MUFFINS. - -Work together, about twelve o'clock in the day, one pint of yeast, -half a pint of water, six eggs, one pound of butter and enough flour -to make a dough just stiff enough not to stick to the fingers. After -the dough is risen, make it out in biscuit and allow half an hour or -more for them to rise before baking.--_Mrs. L._ - - -SUPERIOR MUFFINS. - - 1 quart of flour. - 1 teaspoonful of salt. - 1 tablespoonful of white sugar. - -Rub in one heaping tablespoonful of butter and lard mixed, and one -tablespoonful of Irish potato, mashed free from lumps. - -Pour in three well beaten eggs and a half teacup of yeast. Make into a -soft dough with warm water in winter and cold in summer. Knead well -for half an hour. Set to rise where it will be milk-warm, in winter, -and cool in summer. If wanted for an eight o'clock winter breakfast, -make up at eight o'clock the night before. At six o'clock in the -morning, make out into round balls (without kneading again), and drop -into snow-ball moulds that have been well greased. Take care also to -grease the hands and pass them over the tops of the muffins. Set them -in a warm place for two hours and then bake. - -These are the best muffins I ever ate.--_Mrs. S. T._ - - -PARKER HOUSE MUFFINS. - -Boil one quart of milk. When nearly cool stir in one quart sifted -flour, one teaspoonful salt, one half cup of yeast. Then stir in three -well beaten eggs. Let it rise in a warm place in winter and a cool one -in summer, eight or ten hours. When risen light, stir in one -tablespoonful melted butter and bake in iron muffin moulds.--_Mrs. W. -H. M._ - - -MUFFINS. - - 1 quart of flour. - 1 pint milk. - 3 eggs. - 1 heaping tablespoonful lard. - 1 " " butter. - 1/2 cup yeast. - 1 teaspoonful sugar. - -Mix and beat till perfectly light.--_Mrs. W. S._ - - -_Another Recipe for Muffins._ - -One quart of milk, one dozen eggs, one pound of butter. Beat the -butter and yolks together. Beat the whites to a stiff froth. Make the -batter the consistency of pound cake, and bake in snow-ball cups as -soon as made.--_Mrs. C. W. B._ - - -MUFFIN BREAD. - - 3 pints of flour. - 4 eggs. - 1 pint of milk. - 1 large tablespoonful of butter. - 1 gill of yeast. - A little salt. - -Make up at night. This makes two loaves.--_Mrs. A. F._ - - -SODA MUFFINS. - - 1 quart of flour. - 2 eggs. - 3 teaspoonfuls of cream of tartar. - 1 teaspoonful of soda. - -Add enough buttermilk to make a stiff batter, and bake immediately. - - -WHITE EGG MUFFINS. - - 1 pint of flour. - Whites of 8 eggs, beaten to a stiff froth. - -Add enough milk to make it into a thin batter. Put in a little salt. -Very nice.--_Mrs. C. C. McP._ - - -CREAM MUFFINS. - -Beat the whites and yolks of four eggs separately. When well beaten, -mix them and add to them a half pint of cream, a lump of melted butter -half the size of an egg. Then mix in slowly one pint of flour and -bake it quickly, in small tins, without any further beating. A -delicious breakfast bread.--_Mrs. McG., Ala._ - - -_Miscellaneous Yeast Breads._ - - -BUNNS. - - 1 pint of potato yeast. - 4 ounces of sugar. - 4 ounces of butter. - 1 egg and as much flour as will make a soft dough. - -Make as Sally-Lunn and bake in rolls.--_Mrs. Dr. S._ - - -COTTAGE LOAF. - - 1 quart of flour. - 1 tablespoonful of sugar. - 1 tablespoonful of butter. - 1 tablespoonful of yeast. - 2 eggs, and a little salt. - -Make up at night for breakfast, mixing it with water. Bake in a quart -tin pan.--_Mrs. A. B._ - - -POTATO BREAD. - - 1 quart of flour. - 4 eggs. - 4 good sized Irish potatoes, boiled, mashed and strained - through a colander. - 2 ounces of butter. - As much yeast as is needed to make it rise. - -To be made up with water, not so stiff as light bread dough. Bake in a -loaf or rolls.--_Mrs. J. H. F._ - - -OLD MAIDS. - -Made at night like common light bread. Roll out the size of saucers in -the morning, for the second rising. Bake on a hoe, turning over as a -hoe cake. Then toast the sides, in front of a fire. A very nice, -old-fashioned bread.--_Mrs. Dr. E._ - - -GRAHAM BREAD. - -The night before baking, make a sponge of white flour, using half new -milk and half cold water, with a teacup two thirds full of home-made -yeast. In the morning, put four tablespoonfuls of this sponge in a -separate dish, adding three tablespoonfuls of molasses, a little milk -or water, and stirring in as much Graham flour as you can with a -spoon. Then let it rise and mould the same as white bread. - - -BROWN BREAD. - -One quart of light bread sponge, one-half teacup of molasses. Stir -into the above, with a large spoon, unbolted wheat meal, until it is a -stiff dough. Grease a deep pan, put the mixture in; when light, put -the pan over a kettle of hot water (the bread well covered), and steam -for half an hour. Then put in the oven and bake until done. Especially -good for dyspeptics.--_Mrs. D. Cone._ - - -BOX BREAD. - -One quart of flour, one teacup of yeast, one teacup of melted lard or -butter, four eggs, one teaspoonful of salt. Let it rise as light -bread, and, when risen, make it into square rolls, without working it -a second time. Let it rise again and then bake it.--_Mrs. R. E. W._ - - -RUSKS. - - 1 cup of yeast. - 1 cup of sugar. - 1 cup of cream. - 4 eggs. - -Enough flour to make a batter, mixed with the other ingredients. Let -it rise; then add enough flour to make rolls, and also add a teacup -of lard and butter mixed. Bake as rolls after they have risen.--_Mrs. -H._ - - -EGG RUSKS. - -Melt three ounces of butter in a pint of milk. Beat six eggs into -one-fourth of a pound of sugar. Mix these ingredients with enough -flour to make a batter, adding a gill of yeast and half a teaspoonful -of salt. When light, add flour to make a dough stiff enough to mould. -Make into small cakes and let them rise in a warm place while the oven -is heating.--_Mrs. Dr. S._ - - -GERMAN RUSKS. - - 1 quart of flour. - 2 eggs. - 2 cups of sugar. - 2 cups of lard and butter mixed. - 2 cups of potato yeast. - 2 cups of milk. - 1 nutmeg. - -Put all the ingredients in the middle of the flour, work well together -and set to rise as loaf bread. Wash the rolls over with butter and -sugar.--_Mrs. C. L. T._ - - -FRENCH BISCUIT. - - 1 quart of flour. - 1 teaspoonful of salt. - -Rub in one tablespoonful of butter and lard mixed. - -Pour in half a teacup of yeast, two well beaten eggs, and enough water -to make a soft dough. Knead half an hour. Then set to rise; when well -risen, roll out, without kneading again. Handle lightly, first -greasing the hands with butter. Cut with a biscuit cutter, greasing -one biscuit and placing another on it. Set to rise a second time -before baking.--_Mrs. S. T._ - - -VANITY BISCUIT. - -One pint of flour, one of milk, three eggs beaten well together. Bake -in cups.--_Miss D._ - - -BEATEN BISCUIT. - -One quart of flour, lard the size of a hen's egg, one teaspoonful of -salt. Make into a moderately stiff dough with sweet milk. Beat for -half an hour. Make out with the hand or cut with the biscuit cutter. -Stick with a fork and bake in a hot oven, yet not sufficiently hot to -blister the biscuit.--_Mrs. S. T._ - - -_Another Recipe for Beaten Biscuit._ - - 1 quart of flour. - 1 teaspoonful of salt. - 1 egg. - 1 tablespoonful of butter and the same of lard. - -Mix up these ingredients with skimmed milk, work them well together -and beat fifteen minutes. Stick with a fork and bake quickly.--_Mrs. -E. B._ - - -SODA BISCUIT. - -1 quart of flour. - -1 heaping teaspoonful of cream of tartar, the same of soda, and the -same of salt. Sift these together, then rub in a tablespoonful of lard -and make up the dough with milk and water.--_Mrs. E. B._ - - -CREAM BISCUIT. - -1 quart of sifted flour. - -Four teaspoonfuls of cream of tartar and two teaspoonfuls of fine -table salt, which must be well diffused through the flour. Then add -two ounces of fresh, good butter. Take one pint of pure, sweet cream, -put in it two even teaspoonfuls of soda and then add it to the flour. -The dough ought to be very soft; but should it be too soft, add a -little more flour. Work it well, roll it out half an inch thick, cut -with a biscuit cutter and bake in a quick oven five minutes.--_Mrs. J. -H. F._ - - -EXCELLENT LIGHT BISCUIT. - -Boil four large Irish potatoes. While hot, mash them with a piece of -lard the size of an egg. Add one teacup of milk and one of yeast. Stir -in enough flour to make a good batter and set it to rise. It will take -about two quarts of flour. When light, make up the dough. You -generally have to add more water or milk. Roll thick, let them rise -slowly, but bake them quickly.--_Mrs. M. G. H._ - - -LIGHT BISCUIT. - -Two quarts flour, one large tablespoonful lard, and the same of -butter. Salt to the taste. One teaspoonful soda and enough buttermilk -to make a soft dough. Bake quickly.--_Mrs. Dr. S._ - - -THICK BISCUIT. - -One quart flour, one large tablespoonful lard and butter mixed, one -teaspoonful salt, enough morning's milk to make a stiff dough. Work -well and beat with a rolling-pin or iron pestle, at least half an -hour. Make into small biscuit and bake in a quick oven. This will make -sixteen biscuit.--_Mrs. M. A. P._ - - -THIN BISCUIT OR CRACKERS. - -One quart of flour, one tablespoonful lard and butter mixed, a little -salt. Make a stiff paste with water. Beat the dough till it blisters. -Roll thin, stick, and bake quickly.--_Mrs. A. C._ - - -SODA CRACKERS. - - 1 quart of flour. - 1 tablespoonful of lard and butter mixed. - 1 egg; a little salt. - 1 teaspoonful of soda, sifted into the flour. - -Make a stiff paste with buttermilk, beat until light, roll tolerably -thin, cut in squares, prick, and bake quickly.--_Mrs. A. C._ - - -HUNTSVILLE CRACKERS. - -Take a lump of risen dough, as large as your double fist, a heaping -teaspoonful of loaf sugar, beaten with the yolk of an egg. Mix with -the dough a lump of butter the size of a hen's egg and an equal -quantity of lard, a tablespoonful of soda, dissolved in a cup of -cream. Beat a long time, stirring in flour all the while, till quite -stiff. Roll out, cut in square cakes and bake in a brisk oven.--_Miss -E. P._ - - -WATER CRACKERS. - - 1 lb. of flour. - 1 teaspoonful of salt and the same of soda. - 1 tablespoonful of lard. - -Make up with sweet milk, beat well, roll thin, and bake quickly. - - -WAFERS. - - 1 quart flour. - Yolk of one egg. - 1 heaping tablespoonful lard. - A little salt. - -Mix with milk, as stiff as you would for biscuit. Beat well with the -biscuit beater, roll out thin and put in the wafer irons. Put in the -fire and bake.--_Mrs. W. S._ - - -NUN'S PUFFS. - -Boil one pint of milk with half a pound of butter. Stir them into -three-quarters of a pound of flour and let them cool. Then add nine -eggs, yolks and whites to be beaten separately, and whites to be added -last. Fill cups or tins half full and bake. When done, sprinkle with -white sugar while hot. Very nice for tea.--_Mrs. A. D._ - - -_Miscellaneous Flour Breads._ - - -LAPLAND BREAD. - - 1 quart of flour. - 1 quart of cream. - 1 teaspoonful of salt. - -Twelve eggs (whites and yolks beaten separately and very light). Put -the whites in the batter the last thing, beat very light, bake in a -quick oven, in small tins, which must be perfectly dry and sprinkled -with a little flour before being greased. A delicious bread.--_Mrs. -Dr. J._ - - -_A Plainer Recipe for the Same._ - - 1 pint of flour. - 1 pint of milk. - 2 eggs. - -Beat the eggs well and stir in the flour and milk. Bake in little -pans. - - -NEW BREAD. - - 1 quart of flour. - 1 dessertspoonful of lard and the same of butter. - 1 teaspoonful of soda. - -Work the lard and butter in the flour, and sprinkle in the soda, with -salt to taste. Mix with buttermilk or clabber to the consistency of -biscuit. Roll it round to the size of a teaplate. Made just before -eating.--_Mrs. F._ - - -HENRIETTA BREAD. - - 1 pint of flour. - 1 pint of sweet milk. - 2 eggs, beaten separately. - 1 tablespoonful of lard or butter. - -Make the consistency of poor man's pudding. Bake in cups.--_Mrs. K._ - - -JENNY LIND BREAD. - - 1 quart of sifted flour. - A lump of butter the size of an egg. - 2 teacups of milk. - 4 eggs. - 11/2 teaspoonfuls of soda. - 2 teaspoonfuls of cream of tartar. - -Bake twenty minutes.--_Mrs. L._ - - -LUNCH BREAD. - - 1 pint of flour. - 1 tablespoonful of butter. - 3 tablespoonfuls of sugar. - 1 teaspoonful of soda. - 2 teaspoonfuls cream of tartar. - 2 eggs. - 1 cup of milk and a little salt. - -Bake in a flat pan in a quick oven. To be eaten hot with -butter.--_Mrs. I. H._ - - -BREAKFAST PUFFS. - -One tumbler of flour, one tumbler of milk, and one egg. Beat the yolk -and milk together, then add the flour, and lastly the white of the -egg. Bake a few minutes in a hot oven.--_Mrs. I. H._ - - -_Another Recipe for the Same._ - -Take two eggs well beaten and stir into a pint of milk; add a little -salt, two spoonfuls of melted butter, one and one-half pints of flour. -Stir thoroughly, so as to avoid lumps. Grease the cups in which you -pour the batter, and fill them two-thirds full. - - -SALT-RISEN BREAD. - -Make into a thin batter: - - 1 pint of flour. - 1 tablespoonful of corn meal. - Half-teaspoonful salt. - -Set in a warm place to rise. After it has risen, pour into it two -quarts of flour, with sufficient warm water to make up a loaf of -bread. Work it well, set it to rise again, and when risen -sufficiently, bake it.--_Mrs. T. L. J._ - - -_Another Recipe for the Same._ - -Into a pitcher, put one teacup of milk fresh from the cow, two teacups -of boiling water, one tablespoonful of sugar, one teaspoonful of salt. -Into this stir thoroughly a little less than a quart of flour. Set the -pitcher in a kettle of moderately warm water and keep it at a uniform -temperature. Keep a towel fastened over the mouth of the pitcher. Set -the kettle in front of the fire to keep the water warm. Let it stand -three hours, then beat it up well, after which do not interrupt it. If -in two hours it does not begin to rise, put in a large slice of apple. -As soon as it rises sufficiently, have ready two quarts of flour, half -a tablespoonful of lard and more salt, and make up immediately. Should -there not be yeast enough, use warm water. Put into an oven and set -before a slow fire to rise, after which bake slowly. The yeast must be -made up at seven o'clock in the morning.--_Miss N. C. A._ - - -WAFFLES. - - 1 pint milk. - 3 tablespoonfuls flour. - 1 tablespoonful corn meal. - 1 tablespoonful melted butter. - 1 light teaspoonful salt. - -Three eggs, beaten separately, the whites added last. To have good -waffles, the batter must be made thin. Add another egg and a teacup -of boiled rice to the above ingredients, if you wish to make rice -waffles.--_Mrs. S. T._ - - -WAFFLES. - - 1 quart of flour. - 1 quart of sour cream (or buttermilk, if you have no cream). - 6 eggs. - 11/2 teaspoonful of soda. - Half a tablespoonful of melted lard, poured in after the batter - is mixed. - -This may be baked as flannel cakes or muffins.--_Mrs. H. D._ - - -_Another Recipe for Waffles._ - - 1 quart of flour. - 6 eggs beaten very light, - 11/2 pint of new milk. - 2 teaspoonfuls of salt. - 3 tablespoonfuls of yeast. - -Set it to rise at night, and stir with a spoon, in the morning, just -before baking. When you want them for tea, make them up in the -morning, in winter, or directly after dinner, in summer.--_Mrs. Dr. -J._ - - -SODA WAFFLES. - - 1 pint of flour. - 1 pint of milk. - 1 teaspoonful of soda, dissolved in the milk. - 2 teaspoonfuls of cream of tartar, mixed in the flour. - 2 eggs. - 1 tablespoonful of butter. - -Beat up and bake quickly. - - -_Another Recipe for Waffles._ - -1 quart of flour, with a kitchen-spoonful of corn meal added. - - 3 eggs beaten separately. - 1 quart of milk. - 1 teacup of water. - 1 teaspoonful of salt. - Lump of butter large as a walnut, melted and poured in. - -Bake in hot irons. - -One secret of having good waffles is to have the batter thin.--_Miss -R. S._ - - -SUPERIOR RICE WAFFLES. - - 1 quart flour. - 3 eggs. - 1 cup boiled rice, beaten into the flour. - 1 light teaspoonful soda. - -Make into a batter with buttermilk. Bake quickly in waffle irons. -Batter made as above and baked on a griddle makes excellent breakfast -cakes.--_Mrs. D. B. K._ - - -RICE WAFFLES. - - 1 pint of flour. - 1 pint of new milk. - The yolks of three eggs. - Lump of butter the size of an egg. - Half teacup of boiled rice. - A pinch of salt and a pinch of soda, sprinkled in the flour and - sifted with it. - -Beat well.--_Mrs. F._ - - -_Another Recipe for the Same._ - -Two gills of rice, mixed with three ounces of butter, three eggs, -three gills of flour, a little salt, and cream enough to make the -batter. Beat till very light.--_Mrs. Dr. S._ - - -MUSH WAFFLES. - -With one pint of milk, make corn mush. When cool, add a tablespoonful -of butter, a little salt, and thicken with flour to a stiff batter. -Bake quickly in irons.--_Mrs. C. L. T._ - - -BREAKFAST CAKES. - -In the morning take the dough of a pint of flour. Beat two eggs light -and mix them with a half pint of milk, then add these ingredients to -the dough, let it stand an hour to rise, and then bake as buckwheat -cakes.--_Mrs. Dr. J._ - - -MADISON CAKES. - -Two pounds of flour, two eggs, two ounces of lard, three -tablespoonfuls of yeast. Make up with new milk, the consistency of -roll dough, at night. Flour the biscuit board and roll out the dough -in the morning about three quarters of an inch thick, cutting the -cakes with a dredging-box top. Let them rise, covered with a cloth, -till fifteen minutes before breakfast.--_Mrs. L._ - - -ORANGE CAKES. - - 1 quart of flour. - 1 teacup of butter. - 4 eggs. - 1 tablespoonful of yeast. - -Make into a stiff batter with milk, the over-night. Next morning, add -a teacup of Indian meal. Beat well and put in cups to rise before -baking.--_Mrs. A. C._ - - -VELVET CAKES. - - 1 quart of flour. - 1 quart of milk. - 1 tablespoonful of yeast. - 1 tablespoonful of melted butter. - 3 eggs. - -Bake in muffin rings.--_Mrs. A. C._ - - -FLANNEL CAKES. - - 1 quart of flour. - 1 pint of meal. - 1 teacup of milk. - 1 teacup of yeast. - 3 eggs. - 2 teaspoonfuls of salt. - -Beat well together and let it rise till usual time in a warm place. -Excellent.--_Mrs. W. B._ - - -_Another Recipe for Flannel Cakes._ - - 1 quart of flour. - 2 eggs. - 11/2 pint boiled milk (used cold). - 2 teaspoonfuls of salt. - 3 tablespoonfuls of yeast (added after the other ingredients have - been mixed). - -Beat light, and set to rise till morning. - -Bake on a griddle.--_Mrs. Dr. J._ - - -_Another Recipe for the Same._ - - 4 eggs. - 1 quart of milk. - Half teacup of butter or lard. - 2 tablespoonfuls of yeast. - 1 teaspoonful of salt. - -Flour to make the batter like pound cake.--_Mrs. S._ - - -BUCKWHEAT CAKES. - - 1 quart buckwheat flour. - 1 pint sifted corn meal. - Half teacup of yeast. - 1 teaspoonful of salt. - Enough water to make a stiff batter. - -After rising, stir in a half teacup of butter or lard. Let it rise a -second time, grease the griddle, dip the spoon in lightly, and cook -quickly.--_Mrs. P. W._ - - -_Another Recipe for Buckwheat Cakes._ - - 1 pint of buckwheat flour. - 1 tablespoonful of meal. - 1 tablespoonful of yeast. - 1 teaspoonful of salt. - -Make up with water the over-night, and beat till it bubbles. In the -morning beat again, and just before baking stir in a pinch of soda -dissolved in milk or water.--_Mrs. Col. W._ - - -BUCKWHEAT CAKES. - - 1 quart buckwheat flour. - 1 pint wheat flour. - 1/2 teacup yeast. - A pinch of salt. - -Make into a batter with warm water. Set to rise. Thin the batter with -a cup of milk (to make them brown well). Add a pinch of soda and bake -quickly on a griddle. Butter and send to the table hot.--_Mrs. D. B. -K._ - - -_Another Recipe for the Same._ - - 1 pint buckwheat. - 1/2 pint sifted meal. - 2 teaspoonfuls of salt. - 4 tablespoonfuls of yeast. - 11/2 pint lukewarm water. - -Beat well and set to rise till morning.--_Mrs. Dr. J._ - - -CREAM CAKES. - - 1 pint of flour. - 1 pint of cream (or milk). - 2 eggs, well beaten. - Lump of butter size of an egg. - -Put the milk and butter on the fire till it boils. Mix and bake -quickly in pans. Salt to taste. - - -_Another Recipe for Cream Cakes._ - - 1 quart of cream (sour is preferable). - 4 eggs. - 1 teaspoonful of soda. - 1 teaspoonful of salt. - -Flour for a thick batter.--_Mrs. G._ - - -_Another Recipe for the Same._ - - 1 quart of flour. - 3 eggs. - 1 tablespoonful of lard. - 1 pint of cream. - 1 teaspoonful of salt. - -Bake in tins.--_Mrs. A. C._ - - -BOSTON CREAM CAKES. - - 2 cups of flour. - 21/2 cups of water. - 1 cup of butter. - 5 eggs. - -Boil the butter and water together, stir in the flour while boiling; -after it is cool, add the eggs, well beaten. Put a large spoonful in -muffin rings, and bake twenty minutes in a hot oven. - -The cream for them is made as follows: - -Put over the fire one cup of milk and not quite a cup of sugar, one -egg, mixed with three teaspoonfuls of corn starch and one -tablespoonful of butter. Boil a few moments only. When cool, add -vanilla to the taste. - -Open the cakes and fill them with this cream.--_M. H. K._ - - -BUTTERMILK CAKES. - - 1 quart of flour. - 2 eggs, well beaten. - 11/2 pint of buttermilk. - 1 teaspoonful of salt. - -Beat very light, after mixing the ingredients. Just before baking, -stir in a little soda, mixed in a little of the buttermilk. - -Bake on a griddle, free from grease.--_Mrs. L._ - - -SOUR MILK CAKES. - - 1 pint sour milk. - 1 pint flour. - Butter size of a small egg. - 1 tablespoonful of sugar. - 1 saltspoonful of salt. - Half teaspoonful of soda. - -Bake in hot and well greased iron clads. - - -FARINA CAKES. - -Melt together one pint of milk and one tablespoonful of butter. Then -add four tablespoonfuls of farina and boil till quite thick. Set aside -to cool. When ready to bake, add three well beaten eggs, a few -spoonfuls of flour, and salt to your taste.--_Mrs. S._ - - -RICE CAKES. - -Put one pound of rice in soak the over-night. Boil very soft in the -morning, drain the water from it and mix with it, while hot, a quarter -of a pound of butter. After it has cooled, add to it one quart of -milk, a little salt, and six eggs. Sift over it and stir into it -gradually a half pound of flour. Beat the whole well and bake on a -griddle like other batter cakes.--_Mrs. W._ - - -_Another Recipe for Rice Cakes._ - -One cup of cold boiled rice, rubbed in a quart of milk, one pint of -flour, a teaspoonful of salt, two eggs beaten light. Beat all till -free from lumps. Bake as soon as made, on a well greased griddle. - - -BATTER CAKES. - -Two eggs beaten separately. Pour into the yolks a pint of buttermilk, -then put in two handfuls of meal and one of flour, then the whites of -the eggs, half a teaspoonful of soda and a little salt. Fry with very -little grease, or with egg shells. Put two spoonfuls of batter to a -cake.--_Mrs. C. L. T._ - - -_Another Recipe for Batter Cakes._ - - 1 quart of flour. - 1 pint of meal. - 1 teaspoonful of soda. - 1 teaspoonful of salt. - 3 eggs. - -Make up with buttermilk.--_Mrs. Dr. J._ - - -_Batter Cakes made of Stale Bread._ - -Put a loaf of stale bread to stand all day in a pint of milk. Just -before tea add three eggs and one large spoonful of butter. If too -thin, add a little flour.--_Mrs. R._ - - -_Old Virginia Batter Cakes._ - -Beat two eggs very light in a bowl. Add one teacup of clabber, one of -water, one of corn meal, a teacup of flour, one-half teaspoonful of -salt. Just before baking, sift in half a teaspoonful of soda and stir -well. It is better to grease the griddle with fat bacon than with -lard. - -The above proportions will make enough batter cakes for two or three -persons.--_Mrs. S. T._ - - -_Another Recipe for the Same._ - - 1 quart sweet milk. - 1 heaping pint corn meal. - 4 eggs. - 1 teaspoonful of salt. - Half teaspoonful of soda. - 1 tablespoonful of warmed butter or fresh lard. - -Break the eggs, whites and yolks together, beat slightly, then add the -milk, stir in the meal and beat until it looks light. Bake on a -griddle.--_Mrs. J. P._ - - -_Cheap Recipe for Batter Cakes._ - - 1 pint of sour milk. - 1 teaspoonful of soda. - 1 tablespoonful of flour. - Enough meal to make a good batter. - -Bake on a hoe.--_Miss E. P._ - - -INDIAN GRIDDLE CAKES. - - 1 quart of sour milk. - 1 large tablespoonful of butter, melted after measuring. - 2 eggs. - 1 teaspoonful of soda. - Half a teaspoonful of salt. - -Make a thin batter, with two-thirds Indian meal, and one-third flour. - -A small bag made of coarse but thin linen or cotton, and filled with -common salt, is much better to rub over the griddle than lard, when -cakes are to be fried or baked. - - -BATTER BREAD. - -Break two eggs into a bowl. Beat to a stiff froth. Pour in one teacup -of clabber or butter-milk, one of water, one of corn meal, one of -flour, half teaspoonful of salt, a heaping teaspoonful of butter -melted. Beat all well together. Have already heated on the stove or -range, iron-clad muffin moulds (eight or ten in a group). Grease them -well with a clean rag, dipped in lard. Fill each one nearly full with -the batter, first sifting in half a teaspoonful soda. Set in a hot -oven and bake a nice brown. Oblong shapes are the nicest. If -preferred, sweet milk may be used instead of sour milk and water. In -this case add another egg and dispense with the soda.--_Mrs. S. T._ - - -BATTER BREAD. - -Four cups of meal, two cups sweet milk, four eggs, two tablespoonfuls -flour, one tablespoonful lard, one teaspoonful salt, half teaspoonful -soda.--_Mrs. F._ - - -BATTER BREAD. - -One cup meal, one cup sweet milk, one cup butter-milk, two eggs, one -tablespoonful butter, one tablespoonful flour, half teaspoonful of -salt, and same of soda. Bake in cups.--_Mrs. G._ - - -CORN MUFFINS. - - 3 eggs, beaten light. - 1 pint of buttermilk (if very sour, use less). - 1 teacup of cream or milk. - 1 small teaspoonful of soda. - Lard or butter size of an egg. - -Meal enough to make the batter of the consistency of pound-cake -batter.--_Mrs. I._ - - -CORN MEAL WAFFLES. - -One pint of corn meal scalded. While hot add to it, two tablespoonfuls -of lard or butter, three well beaten eggs, a cup of boiled rice, a -pint of flour, a teaspoonful of salt. Thin to the proper consistency -with milk.--_Mrs. Dr. S._ - - -ST. NICHOLAS' PONE. - - 1 quart of meal. - 1 quart of milk. - 4 eggs. - 1 tablespoonful of melted butter. - 1 teaspoonful of salt. - 2 teaspoonfuls cream of tartar. - 1 teaspoonful of soda.--_Mrs. C. C._ - - -GRIT OR HOMINY BREAD. - - 2 eggs, beaten separately. - 1 pint of milk. - Small piece of butter. - -Add enough meal and hominy to make a batter, and bake quickly.--_Mrs. -C. L. T._ - - -HOMINY BREAD. - -Mix with two teacups of hot hominy a very large spoonful of butter. -Beat two eggs very light and stir into the hominy. Next add a pint of -milk, gradually stirring it in. Lastly, add half a pint of corn meal. -The batter should be of the consistency of rich boiled custard. If -thicker, add a little more milk. Bake with a good deal of heat at the -bottom, but not so much at the top. Bake in a deep pan, allowing space -for rising. When done, it looks like a baked batter pudding.--_Mrs. F. -D._ - - -CORN CAKE. - - 1 pint of corn meal. - 1 pint of sweet milk. - 2 eggs. - 1 tablespoonful of butter. - 2 tablespoonfuls of flour. - 1 teaspoonful of salt. - -Boil the milk and pour it over the meal, flour, and butter. Beat -light. When cool, add eggs well beaten. Bake in a buttered pan.--_Mrs. -G. W. P._ - - -MUSH BREAD. - -Make a thin mush of corn meal and milk (or hot water, if milk is -scarce). Cook till perfectly done, stirring all the time to keep it -smooth. Then add a good lump of butter; and, after it cools a little, -two eggs, one at a time. Beat in a very small pinch of soda and a -little salt. - -Butter a yellow dish and bake slowly till brown.--_Mrs. C. L. T._ - - -LIGHT CORN BREAD. - -Pour one quart of boiled milk over one pint of corn meal. Add a -teaspoonful of salt, a teaspoonful of cream of tartar, half -teaspoonful of soda, three well beaten eggs, four tablespoonfuls of -flour, a little butter.--_Miss E. P._ - - -SOFT EGG BREAD. - - 1 quart of milk. - Half pint of meal. - 3 eggs. - Large spoonful of butter. - -Make in a pudding dish. Rice is an improvement to the above.--_Mrs. -P._ - - -OLD-FASHIONED EGG BREAD. - - 1 pint of meal. - 3 eggs well beaten. - 1 teaspoonful of salt. - 1 tablespoonful melted butter. - -Add enough sweet milk to make a rather thin batter. Bake -quickly.--_Mrs. S. T._ - - -_Another Recipe for Egg Bread._ - - 1 quart of milk. - 3 eggs. - 1 tablespoonful of butter. - 1 pint of corn meal. - 1 teaspoonful of salt. - -Beat the eggs very light and add to the other ingredients. Bake in a -pan or dish. Add a little soda dissolved in milk, if you desire -it.--_Mrs. I. H._ - - -INDIAN BREAD. - -Beat two eggs very light, mix alternately with them one pint of sour -milk or buttermilk, and one pint of fine corn meal. Melt one -tablespoonful of butter, and add to the mixture. Dissolve one -teaspoonful of soda in a small portion of the milk, and add to the -other ingredients, last of all. Beat hard and bake in a pan, in a hot -oven. - - -RICE BREAD. - - 1 pint sweet milk. - 1 teacup boiled rice. - 2 teacups sifted corn meal, - 1/2 teacup melted butter. - 3 eggs, beaten separately, - 1/2 teaspoonful salt. - -Bake in a very hot oven, using buttered iron muffin moulds.--_Mrs. S. -T._ - - -CRACKLIN BREAD. - -Take one quart sifted corn meal and a teacup of cracklins. Rub the -latter in the meal as fine as you can. Add a teaspoonful of salt and -make up with warm water into a stiff dough. Make into pones, and eat -hot.--_Mrs. P. W._ - - -VIRGINIA ASH CAKE. - -Add a teaspoonful of salt to a quart of sifted corn meal. Make up with -water and knead well. Make into round, flat cakes. Sweep a clean place -on the hottest part of the hearth. Put the cake on it and cover it -with hot wood ashes. - -Wash and wipe it dry, before eating it. Sometimes a cabbage leaf is -placed under it, and one over it, before baking, in which case it need -not be washed.--_Mrs. S. T._ - - -PLAIN CORN BREAD. - - 1 pint sifted meal. - 1 teaspoonful salt. - Cold water sufficient to make a stiff dough. - -Work well with the hands, pat out in long, narrow pones, six or seven -inches long and as wide as the wrist. Bake quickly in a hot -pan.--_Mrs. P. W._ - - - - -COFFEE, TEA, AND CHOCOLATE. - - -TO TOAST COFFEE. - -Wash and pick the coffee, put it in a very large stove-pan in a hot -oven. Stir often, giving constant attention. It must be toasted the -darkest brown, yet not one grain must be burned. It should never be -glazed, as this destroys the aroma. - -Two pints of coffee become three pints after toasting.--_Mrs. S. T._ - - -BOILED COFFEE. - -To one quart of boiling water (poured in after scalding the pot) stir -in three gills of coffee, not ground too fine. Boil twenty minutes, -scraping from the sides and stirring occasionally. Five minutes before -breakfast, scrape from the spout, pour out half a teacupful, and -return to the pot. Do this a second time. Set it with the side of the -pot to the fire, so that it will be just at the boiling point. Do not -let it boil, however. Serve in the same coffee-pot. - -Coffee should never be glazed. - -Have a liberal supply of thick, sweet cream, also of boiled milk, to -serve with the coffee. - -If the members of the family drop in at intervals, it is well to keep -the coffee over a round iron weight, heated just enough to keep the -coffee hot, without boiling it. This answers better than a spirit lamp -for keeping coffee hot.--_Mrs. S. T._ - - -COFFEE. - -Take equal quantities of Mocha, Java, Laguayra and Rio coffee. Have -the coffee roasted a chestnut brown. To every twelve cups of coffee to -be drawn, use eighteen heaping tablespoons of the ground coffee. Have -the water boiling hot, scald the biggin or percolator, put the ground -coffee in the upper part, then pour on some boiling water for it to -draw--about two teacups if you are to make twelve cups of coffee. Let -it stand a few moments and pour again into the upper part of the -percolator the first drawn coffee. Then add, one by one, the cups of -boiling water required. It will take ten minutes for the coffee to be -ready for the table. - -Use the best white sugar, and in winter let the milk stand twenty-four -hours for the cream to rise. Use together with rich cream, a cream jug -of boiling sweet milk.--_Mrs. M. C. C._ - - -_Coffee._ - -Buy Java and Laguayra mixed, two-thirds Java and one-third Laguayra, -which will give a delightful aroma to the Java. - -Scald the pot. Then put in a teacup of coarsely ground coffee, -parched a light brown and mixed with cold water till it forms a paste, -to six cups of boiling water. Before you put in the boiling water, add -to the grounds one or more egg-shells or whites of eggs, to keep it -clear. Let it boil ten or fifteen minutes. Before taking it off the -fire, drop in about a teaspoonful of cold water, which will settle all -the floating grounds.--_Mrs. J. P._ - - -DRIPPED OR FILTERED COFFEE. - -If one quart of coffee is desired, grind three gills of coffee, put it -in the filterer and pour boiling water over it. If not sufficiently -strong, pour out and return to the filterer. Then set on the fire and -boil up, taking from the fire immediately.--_Mrs. S. T._ - - -DRIPPED COFFEE. - -One-half pint Java coffee ground and put in the dripper. Pour over it -two and one-half pints boiling water. If not strong enough, pass -through the dripper a second time.--_Mrs. J. R. McD._ - - -CAFE AU LAIT. - - 1 cup German chiccory. - 2 cups ground coffee. - -Put in three pints boiling water with a pinch of isinglass, boil five -minutes and allow it to settle, or, if made in a percolator it will be -better. Use three-quarters of a cup boiling milk and one-quarter of -strong coffee, with sugar to suit the taste.--_Mrs. J. W. S._ - - -GREEN TEA. - -Scald the teapot, and add one-half pint boiling water to two -teaspoonfuls of the best green tea. Set it where it will keep hot, but -not boil. When it has drawn fifteen or twenty minutes, add boiling -water till it has the strength desired.--_Mrs. J. R. McD._ - - -_Green Tea._ - -Scald the teapot. If you wish a pint of tea, put in one heaping -teaspoonful tea after putting in a pint boiling water. Set this where -it will keep hot, but not quite boil.--_Mrs. S. T._ - - -_A good Cup of Green Tea._ - -Before putting in any water, set the teapot with the tea in it before -the fire and let it get thoroughly hot. Then fill the pot with boiling -water and let it stand five minutes.--_Mrs. M. E. L. W._ - - -BLACK TEA. - -If you wish a quart of tea, put that quantity of boiling water into -the teapot, after scalding it. Add four teaspoonfuls of tea. Boil -twenty minutes. It is a great improvement to put in a little green -tea.--_Mrs. S. T._ - - -_Black Tea._ - -Add one and one-half pint boiling water to a half-teacupful of the -best black tea. Boil gently for ten or fifteen minutes. If too strong, -weaken with boiling water.--_Mrs. J. R. McD._ - - -ICED TEA. - -After scalding the teapot, put into it one quart of boiling water and -two teaspoonfuls green tea. If wanted for supper, do this at -breakfast. At dinner time, strain, without stirring, through a -tea-strainer into a pitcher. Let it stand till tea time and then pour -into decanters, leaving the sediment in the bottom of the pitcher. -Fill the goblets with ice, put two teaspoonfuls granulated sugar in -each, and pour the tea over the ice and sugar. A squeeze of lemon will -make this delicious and healthful, as it will correct the astringent -tendency.--_Mrs. S. T._ - - -CHOCOLATE. - -Scrape fine one square of Baker's chocolate (which will be an ounce). -Put it in a pint of boiling water and milk, mixed in equal parts. Boil -it ten minutes, and during this time mill it or whip it with a Dover -egg-whip (one with a wheel), which will make it foam beautifully. -Sweeten to the taste, at table.--_Mrs. S. T._ - - -COCOA. - -To one pint milk and one pint cold water add three tablespoonfuls -grated cocoa. Boil fifteen or twenty minutes, milling or whipping as -directed in foregoing recipe. Sweeten to taste, at the table. Some -persons like a piece of orange-peel boiled with it.--_Mrs. S. T._ - - -BROMA. - -Dissolve one large tablespoonful broma in one tablespoonful warm -water. Pour on it one pint boiling milk and water (equal parts). Boil -ten minutes, milling or whipping as above directed. Sweeten to the -taste.--_Mrs. S. T._ - -A cream-pitcher of whipped cream should always accompany chocolate or -any preparation of it, such as cocoa or broma.--_Mrs. S. T._ - - - - -MILK AND BUTTER. - - -The most exquisite nicety and care must be observed in the management -of milk and butter. A housekeeper should have two sets of milk vessels -(tin or earthenware, never stoneware, as this is an absorbent). She -should never use twice in succession the same milk vessels without -having them scalded and aired. - -In warm weather, sweet milk should be set on ice, if practicable, or -if not, in a spring-house. Never put ice in sweet milk, as this -dilutes it. One pan of milk should always be set aside to raise cream -for coffee. A bucket with a close-fitting lid should be filled with -milk and set aside for dinner, one for supper, one for breakfast, and -a fourth for cooking purposes. - -For making butter, strain unskimmed milk into a scalded churn, where -the churning is done daily. This will give sweeter butter and nicer -buttermilk than when cream is skimmed and kept for churning, as this -sometimes gives a cheesy taste to the butter. Do not let the milk in -the churn exceed blood heat. If overheated, the butter will be white -and frothy, and the milk thin and sour. Churn as soon as the milk is -turned. In summer try to churn early in the morning, as fewer flies -are swarming then, and the butter can be made much firmer. - -A stone churn is in some respects more convenient than a wooden churn; -but no matter which you use, the most fastidious neatness must be -observed. Have the churn scalded and set out to sun as soon as -possible after churning. Use your last made butter for buttering -bread, reserving the staler for cookery. - -Butter should be printed early in the morning, while it is cool. A -plateful for each of the three meals should be placed in the -refrigerator ready for use. Do not set butter in a refrigerator with -anything else in it but milk, or in a safe with anything but milk. It -readily imbibes the flavor of everything near it. After churning, -butter should be taken up in what is called "a piggin," first scalded -and then filled with cold water. With an old-fashioned butter-stick -(scalded) wash and press the butter till no water is left. Then add a -little salt, finely beaten. Beat again in a few hours, and make up in -half-pound prints. I would advise all housekeepers (even those who do -not make their own butter) to keep a piggin, a butter-stick, and a -pretty butter-print. - - -_To secure nice Butter for the Table in Winter._ - -In October and November, engage butter to be brought weekly, fresh -from the churn in rolls. Wrap each roll in a piece of old table cloth, -and put in a sweet firkin or stone jar which has been washed with soda -water, scalded and sunned for a month before using. Pour over it a -clear strong brine, which also must have been prepared at least a week -beforehand, by pouring off the settlings and repeated strainings. Have -a nice flat rock washed and weight the butter down with it, being -careful to keep it always under the brine.--_Mrs. S. T._ - - -_Recipe for Putting up Butter._ - - 2 quarts best common salt. - 1 ounce pulverized saltpetre. - 1 ounce white sugar. - -Work the butter over three times, the last time adding an ounce of the -above mixture to every pound butter. Of course, the butter is salted, -when first made. Make the butter into rolls and wrap in cloths or pack -in jars, within four inches of the top of each jar. If the latter is -done, fill the jars with brine and tie up closely. If the former is -preferred, drop the rolls into brine, prepared as follows: - -To every gallon brine that will bear an egg, add one pound white sugar -and one-half ounce saltpetre. Boil well and skim. Keep the brine -closely covered. I have used butter on my table in May, put up in this -way, and it tasted as well as when put up in October.--_Mrs. R. C._ - - -CLABBER. - -To have clabber in perfection, place in small glass dishes or bowls -enough milk to make clabber for each person. After it has turned, set -it in the refrigerator, if in summer, till called for. By the way, -refrigerators (as well as water-coolers) should be washed every -morning with water in which a tablespoonful of common soda has been -dissolved. They should then be aired before filling with ice for the -day.--_Mrs. S. T._ - - -COTTAGE CHEESE. - -When the tea-kettle boils, pour the water into a pan of "loppered" -milk. It will curd at once. Stir it and turn it into a colander, pour -a little cold water over it, salt it and break it up. A better way is -to put equal parts of buttermilk and thick milk in a kettle, over the -fire, heat it almost boiling hot, pour into a linen bag and let it -drain till next day. Then take it out, salt it, put in a little cream -or butter, as it may be thick or not, and make it up into balls the -size of an orange. - - - - -SOUP. - - -As making soup is a tedious process, it is best to make enough at once -to last several days. Beef shank is most generally used in making -nutritious soup. It is best to get this the day before using it, and -soak it all night in cold, clear water. If you cannot do this, -however, get it as early in the morning as you can. Break the bones, -wash it, soak it a few minutes in weak salt and water, and put it in a -large boiler of cold water. As soon as it begins to simmer, remove the -dark scum that rises on top. Keep the boiler closely covered, and boil -very slowly till an hour or two before dinner. Then, with a ladle, -remove all the fat from the top, as it is this element that makes soup -unwholesome. Strain and season, or, if you prefer, season just enough -for one meal, reserving the rest as foundation for another sort of -soup. It is well always to keep some of this stock on hand in cold -weather, as by the addition of a can of tomatoes, or other -ingredients, a delicious soup may be quickly made of it. Never throw -away water in which any sort of meat has been boiled, as it is much -better to simmer hash or a stew in this liquor than in water, and it -is also invaluable for basting fowls or meats that have not been -parboiled. - -Directions for soup making are so fully given in the following pages -that it is needless for me to say anything further on the subject -here. - - -OYSTER SOUP. - - 100 oysters. - 1 teaspoonful salt. - 1 tablespoonful black pepper. - 1/4 pound butter. - Yolks of 3 eggs. - 1 pint rich milk, perfectly fresh. - 3 tablespoonfuls flour. - -Separate the oysters from the liquor: put the liquor to boil, when -boiled add salt, pepper and butter, then the flour, having previously -made it into a batter. Stir all the time. When it comes to a boil, add -the eggs well beaten, then the milk, and when the mixture reaches a -boil, put in the oysters; let them also just boil, and the soup is -done. Stir all the time to prevent curdling.--_Mrs. Judge M._ - - -ECONOMICAL OYSTER SOUP. - - 1 quart oysters. - 2 quarts water. - Boil with salt and pepper. - -Cut up one tablespoonful butter with flour and put in while boiling; -beat the yolks of four eggs light, mix them with one-half pint milk. - -When the oysters are well cooked, pour on the milk and eggs, stirring -all the time. Let it boil up, and take off quickly, and pour into the -tureen, over toasted bread cut into dice--if preferred rich, leave out -some of the water.--_Mrs. Lt.-Gov. M._ - - -OYSTER SOUP. - -Empty the oysters into a colander and drain off all the liquor; then -strain the liquor through a very coarse cloth to rid it of all scum, -etc. To a whole can of oysters take a quart of milk. - -Put the milk, oyster liquor, one level tablespoonful flour rubbed very -smooth with one heaping tablespoonful of butter, one tablespoonful -salt, one-half teaspoonful pepper, all on the fire together in a -farina-boiler (or put a skillet one-third filled with boiling water -under the saucepan, to prevent the milk burning). When it comes to a -boil, put in the oysters and let them stew for twenty minutes or till -the gill of the oyster turns and begins to ruffle and crimp at the -edge. Serve immediately, for if they are cooked too long, they become -hard, dark and tasteless. If you put the salt in last, it will not -curdle the soup. Some add one level teaspoonful whole cloves and same -of mace, tied up in a net bag, but they are little improvement.--_Mrs. -R._ - - -PUREE OF OYSTERS. - -For fifty oysters. - -Put the oysters on in their own liquor--let them come to a boil--take -them out and mince them; skim the liquor when nearly done. Beat well -together: - - 1 egg. - 1 dessertspoonful butter. - 1/2 pint milk. - 1 cracker sifted. - Salt, pepper (mace, also, if liked). - -Pour this into boiling liquor and then add the minced oysters. When -done, the soup is smooth. The milk must be fresh or it will -curdle.--_Mrs. John Walker, Alabama._ - - -OYSTER SOUP. - - Take two quarts of oysters, wash them, and add, - 2 quarts water. - A bundle of herbs. - 1 small onion sliced. - -Let it boil until all the substance is out of the oysters. Strain the -liquor from the ingredients and put it back in the pot. Add a large -spoonful butter mixed with flour. Have ready two dozen oysters to -throw in just as it is ready to be dished--at the same time stir up -two yolks of eggs with a cup of cream. Cayenne pepper is an -improvement.--_Mrs. E. W._ - - -TURTLE SOUP. - -Kill the turtle at daylight in summer, the night before in winter, and -hang it up to bleed. After breakfast, scald it well and scrape the -outer skin off the shell; open it carefully, so as not to break the -gall. Break both shells to pieces and put them into the pot. Lay the -fins, the eggs and some of the more delicate parts by--put the rest -into the pot with a quantity of water to suit the size of your family. - -Add two onions, parsley, thyme, salt, pepper, cloves and allspice to -suit your taste. - -About half an hour before dinner thicken the soup with brown flour and -butter rubbed together. An hour before dinner, take the parts laid by, -roll them in brown flour, fry them in butter, put them and the eggs in -the soup; just before dinner add a glass of claret or Madeira -wine.--_Mrs. N._ - - -_Turtle Soup._ - -To one turtle that will weigh from four to five pounds, after being -dressed, add one-half gallon water, and boil until the turtle will -drop to pieces, then add: - - 2 tablespoonfuls allspice. - 1 tablespoonful black pepper. - 2 tablespoonfuls butter, and salt to the taste. - -When nearly done, put in a small handful pot marjoram, thyme and -parsley tied together, and two large onions; when ready to come off, -add two sliced lemons, one pint good wine, and a small quantity of -curry powder; thicken with flour.--_Mrs. D._ - - -_Turtle Soup._ - - To 21/2 quarts soup add: - 1 ounce mace. - 1 dessertspoonful allspice. - 1 teaspoonful cloves. - Pepper, black and cayenne, and salt to your taste. - -Tie up a bunch of parsley, thyme, and onion in a cloth, and throw into -soup when boiling. When nearly done, thicken with two tablespoonfuls -flour. To give it a good color, take one tablespoonful brown sugar and -burn it; when burnt, add a wineglass of water. Of this coloring, put -two tablespoonfuls in soup, and just before serving, add half a pint -Madeira wine.--_Miss E. W._ - - -MOCK TURTLE SOUP. - -Put on beef and boil very tender; take out, chop fine, and put back to -boil. Put potatoes, mace, cloves, cinnamon, parsley, thyme, spice, -celery seed, and ten hard-boiled eggs; pepper and salt to your taste. - -Thicken with flour and add brandy and wine.--_Miss E. P._ - - -MOCK TERRAPIN SOUP. - -Cut up two pounds roast or boiled beef in small pieces. Put one large -teacup new milk, one large teacup of wine, a piece of butter size of -an egg (rolled in flour), a little nutmeg, two or three spoonfuls -mixed mustard--all in a stewpan, and cook ten or fifteen minutes. Good -way to use up cold meats.--_Mrs. S. M._ - - -CLAM SOUP. - -Boil half a peck of clams fifteen minutes; then take them from the -shells, clean and wash them. Have ready the stew-kettle; strain the -water, in which clams have been boiled; chop up clams, and put in with -three or four slices of salt pork, some mashed potatoes, salt and -pepper to taste. Thicken with grated cracker, and add two spoonfuls -butter rolled in flour. Let it boil twenty minutes and serve.--_Mrs. -C._ - - -_Clam Soup._ - -Open the clams and chop them up fine. To twenty clams, add: - - 1/2 gallon water. - 3 good onions. - 2 tablespoonfuls butter. - A small bunch of parsley and thyme. - -Just before taking off, add one quart rich milk and thicken with -flour.--_Mrs. D._ - - -CRAB SOUP. - -Open, and cleanse of the deadman's fingers and sandbag, twelve small -fat crabs raw. Cut the crabs into two parts. Parboil and extract the -meat from the claws, and simply extract the fat from the back shells -of the crabs. Scald eighteen ripe tomatoes, skin them and squeeze the -pulp from the seeds through a colander. Chop them fine and pour -boiling water over the seeds and juice, and strain them. Stew a short -time in the soup-pot one large onion, one clove of garlic, in one -spoonful butter and two spoonfuls lard, and put them in the tomatoes. - -After stewing a few minutes, add the meat from the claws, then the -crabs, and lastly the fat from the back shells. Season with salt, -cayenne and black pepper, parsley, sweet marjoram and thyme, one-half -teaspoonful lemon juice, and peel of one lemon. Pour in the water with -which the seeds were scalded, adding more should there not be the -quantity of soup required. Boil moderately one hour. About a quarter -of an hour before serving, sift in grated bread crumbs or pounded -crackers as a thickening. Any firm fish prepared by this recipe is -excellent.--_Mrs. J. I._ - - -_Crab Soup._ - -One dozen crabs to one gallon water. Take off top shell; clear body of -crabs. Cut through the middle, put them into a kettle, mix with some -butter, and brown them. Then add one gallon water, and simmer for half -an hour. Skim slightly, and add the hock of an old ham, and strained -tomato juice one pint. Boil two hours. Season with pepper, spice if -liked, and half-pint wine. - -The claws are to be cracked and divested of the jaws. A Hampton -recipe.--_Miss E. W._ - - -BEEF SOUP. - -Crack the bone of a shin of beef, and put it on to boil in one quart -water. To every pound meat add one large teaspoonful salt to each -quart water. Let it boil two hours and skim it well. Then add: - - 4 turnips, pared and cut into quarters. - 4 onions, pared and sliced. - 2 carrots, scraped and sliced. - 1 root of celery, cut into small pieces. - -When the vegetables are tender, add a little parsley chopped fine, -with salt and pepper to the taste. Serve hot.--_Mrs. P. McG._ - - -_Another Recipe for Beef Soup._ - -One shin beef in one-half gallon water, put on before breakfast and -boiled until dinner. Thicken with brown flour two or three hours -before dinner. Put in one carrot, two turnips, one onion, thyme, -cabbage, and celery-seed.--_Mrs. H. P. C._ - - -_To prepare a Beef's Head as Stock for Soup._ - -Cut up the head into small pieces, and boil in a large quantity of -water until it is all boiled to pieces. Take out all the bones as for -souse cheese, and boil again until thick. Then while hot, season very -highly with pepper, salt, catsup, allspice, and onions chopped fine. - -Put into a mould to get cold. For a small family cut a thick slice, -say five inches square, whenever you want soup in a hurry, adding -about a quart of water. It need cook for a few minutes only, and is -valuable as keeping well and being ready in times of emergency. By -adding a few slices of hard-boiled egg and a gill of good cooking -wine, this soup may have very nearly the flavor of mock turtle.--_Mrs. -A. M. D._ - - -CALF'S HEAD SOUP. - -Take one-half liver and the head of a mutton, veal or beef, and boil -until the meat drops from the bone. Cut up fine and add one-half the -brains; then: - - 1 onion. - 1 spoonful spice. - 1/2 spoonful cloves. - 1 spoonful black pepper and a piece of mace. - 3 tablespoonfuls flour. - 3 tablespoonfuls flour, and salt to the taste. - -Put in enough water at first, as adding it makes the soup thin. - -Cut up three hard boiled eggs, and add, when done, one glass of wine. - -A little brandy and walnut catsup, with more eggs, will improve it, -though it is a delightful soup as it is.--_Mrs. W. A. C._ - - -_Calf's Head Soup._ - -Clean the head, laying aside the brains. Put the head in a gallon of -water, with pepper and salt. Boil to pieces and take out bones; return -to the pot with-- - - 1 teacup of mushroom or tomato catsup. - 1 teaspoonful allspice. - 1 lemon rind, grated. - 1 grated nutmeg. - 1 tablespoonful butter. - 1 teacup of browned flour. - -Fry, and add the brains when nearly ready for the table. About five -minutes before serving, add: - - 1 teacup of wine. - 1 teaspoonful cloves. - 1 teaspoonful mace. - -When sent to the table have two hard-boiled eggs sliced and floating -on top.--_Mrs. J. D._ - - -_Calf's Head Soup._ - -Take a large calf's head and boil it with four gallons water and a -little salt; when tender, bone and chop it fine, keeping out the -brains, and put the meat back in the pot and boil down to a tureenful. -Half an hour before serving the soup, add: - - 1 tablespoonful mustard. - 1 teaspoonful black pepper. - 1 teaspoonful powdered cloves. - 1 teaspoonful mace. - 1 teaspoonful nutmeg. - -Brown a cup of flour to thicken and just as the soup is dished, add -one cup walnut catsup, and one cup port or claret wine. - -The brains must be beaten up with an egg, fried in little cakes, and -dropped in the tureen.--_Miss N._ - - -CALF'S HEAD SOUP. - -Take the head, split it open and take out the brains; then put the -head, brains, and haslet in salt water--let them soak one hour. Put on -to boil at eight o'clock; after boiling four hours, take it up and -chop up the head and haslet, removing all the bones; return to the -soup, with a small pod of pepper. Thicken it with one pint browned -flour with one tablespoonful butter rubbed in it. Have-- - - 1 tablespoonful mace. - 1 tablespoonful allspice. - 1/2 doz. cloves. - -Beat all together and put in the tureen with, - - 1 teacup of tomato catsup. - 1 teacup of cooking wine. - -Pour the soup on them. Have the brains fried, and two hard boiled eggs -sliced and dropped in the soup.--_Mrs. T. C._ - - -_Brown Calf's Head Soup._ - -Scald and clean the head, and put it to boil in two gallons water, -with - - A shank of veal. - 2 carrots. - 3 onions. - A small piece of bacon. - A bunch of sweet herbs. - -When they have boiled half an hour, take out the head and shank, and -cut all the meat off the bone in pieces two inches square. Let the -soup boil half an hour longer, then strain it and put in the meat, and -season with salt, black and cayenne pepper (and a few cloves, if you -like them). Thicken with butter and brown flour. - -Let it now boil nearly an hour longer, and just before serving it, -stir in one tablespoonful sugar browned in a frying-pan, and half a -pint wine. A good substitute for turtle soup.--_Mrs. Col. A. F._ - - -_Calf's Head Soup._ - -Have a head nicely cleaned, the brains taken out and the head put to -soak. Put it on with, - - 1 gallon water. - 1 piece of fat ham. - Thyme, parsley, pepper and salt. - -Boil together until the flesh is tender; take out and chop--strain the -water--two tablespoonfuls brown flour, four ounces butter--returning -the "dismembered" fragments; let it boil till reduced to two quarts. -Season with one-half pint wine, one gill catsup, nutmeg, mace, -allspice. - -Cut up the liver, and fry; beat the brains up with an egg, pepper and -salt; fry in cakes and lay in the soup when served up, and hard boiled -eggs sliced up and put in.--_Miss B. L._ - - -_Ox-tail Soup._ - -Wash and soak three tails; pour on them one gallon cold water; let -them be brought gradually to boil, throw in one and a half ounce salt, -and clear off the scum carefully as soon as it forms on the surface. -When it ceases to rise, add: - - 4 moderate sized carrots. - 2 or 3 onions. - 1 large bunch savory herbs. - 1 head celery. - 2 turnips. - 6 or 8 cloves, and 1/2 teaspoonful peppercorns. - -Stew these gently from three hours to three and a half hours. If the -tails be very large, lift them out, strain the liquor and strain off -all the fat. Cut the meat from the tails and put it in two quarts or -more of the stock. Stir in, when this begins to boil, a thickening of -arrow-root or of rice flour, mixed with as much cayenne and salt as -may be required to flavor the soup, and serve very hot.--_Mrs. P._ - - -CHICKEN SOUP. - -Put on the chickens with about three quarts water and some thin slices -bacon. Let it boil well, then put in: - - A spoonful butter. - 1 pint milk. - 1 egg, well beaten. - Pepper, salt, and celery or celery-seed or parsley. - -Let all boil up. Some dumplings made like biscuits are very nice in -it.--_Mrs. W._ - - -_Roast Veal and Chicken-bone Soup._ - -Boil the veal and chicken bones with vegetables, and add one handful -maccaroni, broken up fine. Boil the soup half an hour. Color with a -little soy or catsup.--_Mrs. S._ - - -_Chicken Soup._ - -Put on the fire a pot with two gallons water and a ham bone, if you -have it; if not, some slices of good bacon. Boil this two hours, then -put in the chickens and boil until done: add one-half pint milk and a -little thickening; pepper and salt to the taste. After taking off the -soup, put in a piece of butter size of an egg. Squirrel soup is good -made the same way, but takes much longer for a squirrel to boil -done.--_Mrs. P. W._ - - -GIBLET SOUP. - - 1 pint dried green English peas. - 1 pound giblets. - 1 dozen cloves. - 1 small piece red pepper. - Nearly 1 gallon water. - -Boil peas slowly seven hours. Add giblets, spices, and salt to taste, -two hours before dinner. When peas are dissolved, strain through -sieve; cut giblets into dice and return to soup; boil up and serve. -Will be enough for six or eight persons.--_Mrs. R. R._ - - -OKRA SOUP. - - 11/2 gallons water. - 2 quarts young okra, cut very fine. - 2 quarts tomatoes. - Onions, prepared as for pea soup. - Pepper; salt. - 1 large spoonful butter. - -Add the tomatoes about twelve o'clock. Put the soup on early in the -morning.--_Mrs. I._ - - -GUMBO SOUP. - - 1 fried chicken. - 1 quart okra, cut up. - 1 onion. - 1 bunch parsley. - Few celery tops--fry all together. Put in one quart skinned tomatoes. - 11/2 gallons water, boil to 1/2 gallon. - Teacup of wine after taking from the fire.--_Mrs. R. A._ - - -_Gumbo Soup._ - -Fry two fowls, old or young, with parsley, pepper, salt, onion, lard -or bacon. - -Put it in the pot with water sufficient for the soup. One quart sliced -okra, scrap of ham or fried sausage to boil with it. - -Sassafras Gumbo is made in the same way, except after the fowl has -boiled until the flesh has left the bone, just before taking off the -fire, stir in one tablespoonful sassafras flour. Oysters are a great -improvement to sassafras gumbo. Gather the sassafras leaves green, and -dry in the shade, as sage; when thoroughly dry, rub through a sieve -and bottle and cork tightly. It is nice in beef soup instead of -okra.--_Mrs. T._ - - -FINE VEGETABLE SOUP. - -Put on two pounds of fresh beef, or a good-sized chicken, or ham bone -if you have it, early in the morning. Put your boiler on filled with -water. Keep boiling, and when boiled down, about one hour or more -before dinner, add: - - Grated lemon peel. - 6 ears corn. - 1 dozen good tomatoes. - Beans. - 1 small head of cabbage. - A few Irish potatoes. - Sweet herbs, pepper and salt to the taste. - -A few leaves of dried sassafras rubbed up will improve the taste. -Serve hot with toast, a small quantity of sugar and vinegar. Boil till -thick.--_Mrs. Dr. L._ - - -VEGETABLE SOUP. - -Before breakfast, wash a beef shank in several waters, break the bone, -and put it in a large pot of cold water. Keep it steadily boiling -until one hour before dinner, when the following vegetables, -previously prepared, must be added to the soup after it has been -carefully skimmed of all grease, and strained. - - 1 quart peeled and chopped tomatoes. - 1 pint lima or butter beans. - 1 pint grated corn. - 1 pint chopped cabbage. - 1 pint sliced Irish potatoes. - 1 sliced turnip. - 1 carrot. - A little minced onion. - Parsley. - 1 tablespoonful pepper sauce. - 1 heaping tablespoonful flour rubbed into-- - 1 teacup milk. - 1 teacup brown sugar. - 1 teaspoonful black pepper. - -Boil an hour: thicken with mixed milk and flour, and serve. - -A piece of middling, bacon, or any other kind of meat, may be used -instead of the beef shank. The best meat of the shank may be freed -from gristle, chopped fine and made into a nice stew by adding - - 1 grated turnip. - 1 mashed potato. - 1 tablespoonful pepper sauce. - 1 tablespoonful made mustard. - 1 tablespoonful butter. - 1 teaspoonful celery seed. - 1 teaspoonful fruit jelly. - 1 teacup milk. - Minced onion and parsley. - -Boil up and serve.--_Mrs. S. T._ - - -TOMATO SOUP. - -Take one quart ripe tomatoes, peeled and chopped up, or a three-pound -can of same, put in an earthenware baking dish with - - 1 pint grated corn (or, if in winter, dried corn prepared as if - for the table), and add-- - 1 teacup sugar. - 1 teacup grated cracker. - 1 teacup butter. - 1 teaspoonful black pepper. - 2 teaspoonfuls salt. - -Set this in a hot oven with a tin plate over it to prevent browning. -Have ready, in a porcelain kettle or pan, two quarts new milk boiling -hot. When the tomatoes and corn are thoroughly done, stir in one large -Irish potato mashed smooth, a little minced onion and parsley, and -pour into the boiling milk and serve.--_Mrs. S. T._ - - -_Tomato Soup._ - -A shin of beef, season to your taste with all kinds of vegetables: - -Tomatoes, turnips, carrots, potatoes, cabbage cut fine, corn, butter -beans and celery. - -When nearly done, take vegetables out and mash them well, and also cut -the beef up fine. It is best to season with salt and pepper when you -first put it on. The beef should be put on very early.--_Mrs. J. L._ - - -_Clear Tomato Soup._ - - 1 large can tomatoes. - 1 beef shin. - 1 bunch soup herbs. - 1 gallon water. - -Boil eight hours, stir and skim several times. Strain through wire -sieve, add one tablespoonful Worcester sauce and same of brown sugar. -Serve with dice of toasted bread; pepper and salt to taste.--_Mrs. R. -R._ - - -ASPARAGUS SOUP. - -Cut the asparagus into small pieces and put on to boil in salt water, -with slices of middling; just before dinner, taking it off, beat four -eggs and stir in one pint milk or cream, a piece of butter. A piece of -veal may be boiled with it, if you wish meat.--_Mrs. H._ - - -_Asparagus Soup._ - -Parboil the asparagus with as much water as will cover them; then pour -the water and asparagus into milk, then add butter, pepper and salt, -also bread crumbs, and boil until the asparagus is done.--_Mrs. S._ - - -PEA SOUP. - -Soak one pint of split peas in water for twelve hours; drain off the -water, put the peas into a saucepan with three pints cold water, -one-half pound bacon, two sprigs of dried mint, a bay leaf, some -parsley, an onion stuck with one or two cloves, some whole pepper, and -salt to taste. - -Let the whole boil three hours, then pass the puree through a hair -sieve; make it hot again and serve with dice of bread fried in -butter.--_Mrs. A._ - - -GREEN PEA SOUP. - -Boil one quart peas in two quarts water, and two thin slices bacon. -When done mash through a colander; then put back in the same water, -throwing away the slices of bacon. Season with pepper, salt, spoonful -butter rolled in flour. - -Boil well again. Toast some bread and cut in slices, and put in the -tureen when the soup is served. The hulls of green peas will answer; -boil them well with a few peas, then season as above and boil. Two -hours will be enough to boil green pea soup.--_Mrs. W._ - - -_Green Pea Soup._ - -Boil half a peck of peas in one and a half gallons water, till -perfectly done. Take out, mash and strain through a colander, then -pour a little of the water well boiled over them, to separate the pulp -from the hull. Return it to the water they were boiled in; chop up one -large or two small onions; fry them in smallest quantity of lard, not -to brown them. Add this with chopped thyme, parsley, pepper and salt. - -Just before taking off the fire stir in one tablespoonful butter. If -the soup is too thin, cream a little butter with flour to -thicken.--_Mrs. I._ - - -POTATO SOUP. - -Mash potatoes, pour on them one teacup cream, one large spoonful -butter. - -Pour boiling water on them till you have the desired quantity. Boil -until it thickens; season with salt, parsley, and pepper to your -taste.--_Mrs. R. E._ - - -_Potato Soup._ - -Pour two quarts water on six or seven large peeled potatoes, adding -two or three slices of middling; boil thoroughly done. Take them out, -mash the potatoes well and return all to the same water, together -with pepper, salt, one spoonful butter, and one quart milk, as for -chicken soup.--_Mrs. W._ - - - - -OYSTERS AND OTHER SHELL FISH. - - -STEWED OYSTERS. - -Put butter, salt and pepper in a stew-pan, and put the oysters to the -butter and stew until perfectly done.--_Mrs. D._ - - -_Stewed Oysters._ - -Take one-quarter pound nice butter, put it in a pan and melt, then -pepper and salt, add a small piece of cheese. When it is all melted -add one pint of oyster liquor, and boil; when hot, strain and put back -in pan, then add oysters and boil five minutes.--_Mr. K. N._ - - -_Stewed Oysters._ - - Pour into a stew-pan 1/2 gallon oysters. - 2 tablespoonfuls pepper vinegar. - 1 teaspoonful black pepper. - 1 teaspoonful salt. - -Let them simmer until the oysters are plump; take them out with a fork -and drop them into a tureen, on a handful of crackers and three -heaping tablespoonfuls fresh butter. - -Pour one pint milk to the liquor, let it boil up and strain it on the -oysters. Rinse out the stew-pan and pour the oysters, liquor, etc., -back into it, and set it on the fire. When it comes to a boil, serve. - -This method deprives the oysters of the bits of shell.--_Mrs S. T._ - - -_To Stew Oysters._ - -Put into the kettle one pint liquor, one-half pound butter, and -pepper. - -Let it boil, then put in the oysters, after draining them in a -colander. They will be done as soon as they boil up, or when they curl -right well. When ready to take up, add half teacup cracker crumbs and -a little salt in the stew.--_Mrs. P. W._ - - -_To Stew Oysters._ - -Put into a shallow stew-pan the oysters. As soon as the gills begin to -open pour off all the liquor. Continue to cook them, stirring all the -time until done. The liquor that was poured off must be thickened with -a good lump of butter rubbed up with flour, and seasoned with pepper -and salt, and poured boiling-hot onto the oysters. - -The advantage of this way of cooking is that the oysters become large -and plump.--_Mrs. Dr. E. R._ - - -_To Cook Oysters._ - - 1/2 gallon oysters. - 1 quart fresh milk. - 1/2 pound butter. - 1 tablespoonful flour. - 1 teaspoonful salt. - 1 teaspoonful pepper. - 1 egg. - -Rub the egg and flour together and thin with a little of the milk. Mix -the oysters, pepper and salt, and let them come to a boil; then add -the milk, and when this boils add the egg and flour with the butter. -Let the whole boil three minutes.--_Miss N. S. L._ - - -SCALLOPED OYSTERS. - -Do not drain the liquor from the oysters, but fork them out of it as -you use them; in that way as much liquor as you require adheres to -them. Use stale bread, and do not crumb it too fine, or it will be -clammy. - - 1/2 teacupful cream. - 2 great spoonfuls butter. - Salt and pepper. - -Oysters part with a great deal of moisture in cooking, and if the -mixture is too wet it is not as good; it should be rather dry when -done. Cover the bottom of a well-buttered dish with a layer of very -dry bread crumbs, dust over a little salt and pepper, and stick little -bits of butter all over the crumbs; then, with a spoon, moisten it -with cream. Next, place a layer of oysters, alternating with bread -crumbs, until the dish is filled, finishing with butter and cream; -invert a plate over it to keep in the flavor. Bake three-quarters of -an hour, or until the juice bubbles to the top. Remove the plate, and -brown on the upper shelf of the oven for two or three minutes -only.--_Mrs. R._ - - -_Scalloped Oysters._ - -Those who are fond of oysters prepared in this way will find them much -more delicate when cooked entirely by reflected heat. Have your tinner -make you an old-fashioned "tin-kitchen" with _sloping_ sides. Take -small oblong dishes, such as are in general use at hotels, fill them -with alternate layers of oysters and rolled crackers, and lay lumps of -fresh butter liberally on top of each dish. Arrange them in the -"kitchen," set the open dish in front of a bright fire or very warm -grate, and in fifteen or twenty minutes you will find the oysters -delicious.--_Mrs. D. P._ - - -_Scalloped Oysters._ - -Put on the oysters with just enough liquor to keep from burning, and -parboil slightly. Season the rest of the liquor as for stewed oysters -with butter, pepper, salt, and a little flour, and boil until done. -Put the parboiled oysters in a baking-dish, with a piece of butter -and a grated cracker or stale bread and pepper, and pour as much of -the gravy as the dish will hold. Put a little of the grated cracker on -top, and set it in the oven to brown.--_Mrs. W._ - - -_Oysters Scalloped in the Shell._ - -Open the shells, setting aside for use the deepest ones. Have ready -some melted butter, not hot, seasoned with minced parsley and pepper. - -Roll each oyster in this, letting it drip as little as may be, and lay -in the shell, which should be arranged in a baking-pan. - -Add to each a little lemon juice, sift bread crumbs over it, and bake -in a quick oven till done. Serve in the shells.--_Mrs. S._ - - -_Scalloped Oysters._ - -Put in the scallop shells as many oysters as each will hold. Season -with butter, salt and pepper; a few bread crumbs. - -Cook until well done; add a piece of butter just before they are -served.--_Mrs. R. L. O._ - - -DEVILLED OYSTERS. - -Put a layer of raw oysters in a pan, and then a layer of breadcrumbs, -black and red pepper, salt, butter, mustard, and a little vinegar -mixed together. - -Put alternate layers of each until full, and then bake.--_Mrs. Duke._ - - -_Devilled Oysters._ - -Drain one quart oysters; chop thoroughly and season with cayenne -pepper, lemon-juice, salt, and yolks of two hard-boiled eggs, and -yolks of two raw eggs beaten and stirred in; one-half as much bread -crumbs as you have oysters, and one large tablespoonful butter. - -Have ready one dozen deep shells, nicely cleaned, and fill them with -the oysters; sprinkle with bread crumbs, and bake in a few -minutes.--_Mrs. H. S._ - - -_To Cook Oysters._ - -Put into a baking-bowl a layer of cracker-crumbs, pepper, and butter. -If the butter is salty do not use any salt. Then a layer of oysters, -after they have been drained from their liquor; do this alternately -till the dish is full. Be sure and put the cracker crumbs at the top -of the dish, and bits of butter, also pepper: this makes it brown -nicely. Set it in a hot oven; as soon as browned it will be ready for -the table.--_Mrs. P. W._ - - -FRIED OYSTERS. - -Take each oyster separately and put salt and pepper on them; then roll -them in equal portions of meal and flour. Fry them in hot lard until a -light brown.--_Mrs. D._ - - -OYSTER FRITTERS. - -Beat two eggs very light; then stir in two tablespoonfuls cream or -milk, three tablespoonfuls sifted flour, a pinch of salt; dip the -oysters in this and fry them in hot lard.--_Mrs. B._ - - -_Oyster Fritters._ - -Wipe the oysters dry. Beat 6 eggs light, and stir into them: - - 6 tablespoonfuls flour. - 11/2 pint rich milk. - -Beat to smooth batter. Have in a pan some butter and lard; when it -begins to froth, put a small ladleful of the batter, with an oyster in -the middle, into it to fry. If too thin, add flour; if too thick, -milk.--_Mrs. R._ - - -TO FRY OYSTERS. - -Drain the oysters through a sieve; sprinkle a little salt and pepper -over them. Dip each oyster into meal. Have the pan hot, and drop in an -equal portion of lard and butter; when boiling, put in the oysters and -fry. Do not let them stand, but serve hot.--_Mrs. E._ - - -FRIED OYSTERS. - -Drain the oysters through a sieve. Beat up two or three eggs. Have -ready some grated bread crumbs. Sprinkle some salt and a little pepper -over the oysters; then dip each oyster into the egg and bread crumbs. -Have the pan hot and clean; put equal portions of butter and lard into -the pan. Be careful to keep the fat of oysters from burning.--_Mrs. -R._ - - -_To Fry Oysters._ - -Wash them and dry them on a clean napkin; dip in beaten egg and -pounded crackers sifted, and let them lie several hours before frying, -and they will not shrink.--_Mrs. P._ - - -_To Fry Oysters._ - -Drain the oysters dry. Three eggs beaten, and grated crackers. Dip the -oyster first in the egg and then in the crackers; do this twice. -Grease the pan with butter or lard. Add pepper and salt to taste, and -fry.--_Mrs. P. W._ - - -_Clam or Oyster Fritters._ - -Chop up the clam very fine (when of oysters, leave them whole); put -them in a batter and fry them.--_Mrs. D._ - - -BROILED OYSTERS. - -Select the largest oysters, examining each one, to see that no -particle of shell adheres to it. Dry with a nice linen cloth; then -pepper and salt them, and sift over a little finely-powdered cracker. -Place them on an oyster gridiron over a quick fire. As soon as plump, -dip each one in a cup of melted fresh butter; lay on a hot dish -garnished with scraped horseradish and parsley, and serve.--_Mrs. S. -T._ - - -STEAMED OYSTERS. - -Wash shell oysters perfectly clean; lay them on a steamer, so the -juice will not escape from the shells when opened. It is best to lay -the upper shells down. Cover the lid of the steamer with a coarse -towel and press closely on. Set this over a pot of water boiling hard. -In from twenty minutes to half an hour, the shells will have opened. -Have ready a hot dish, on which lay the oysters; sprinkle over them a -little salt and pepper with a bit of fresh butter on each oyster. -Serve immediately.--_Mrs. S. T._ - - -TO ROAST OYSTERS. - -Wash and wipe one peck large shell oysters. Put in a hot oven, taking -care to put the upper shell downward, so the juice will not escape. As -soon as the shells open, lay on a hot dish and serve with horseradish -or pepper-sauce, after sprinkling on them a little salt, and putting a -bit of fresh butter on each oyster.--_Mrs. S. T._ - - -PICKLED OYSTERS. - - 1 gallon oysters. - 1 tablespoonful salt. - 1 " unground black pepper. - 1 " allspice. - 6 blades mace. - 1 small piece cayenne pepper. - -Pick oysters out from the juice with a fork; stew until gills are -opened well, then lay on flat dishes until cold; put in a jar, and -cover with equal parts of stewed juice and vinegar. Let stand two -days.--_Mrs. R. R._ - - -_Pickled Oysters._ - -Take two hundred oysters of largest size, rinse them in their own -liquor and put them in a stew-pan. Strain the liquor to them, let them -come to a boil, and _no more_. Take them out of the liquor; have ready -one quart or more of pure cider vinegar, with which boil whole pepper, -a little salt, mace, cloves, and nutmeg. - -When it is cool, pour over the oysters. Before serving add a few raw -cranberries and thin slices of lemon.--_Mrs. S. T._ - - -_Pickled Oysters._ - -Take one gallon oysters and cook them in their own liquor till nearly -done. Then skim out the oysters and add to the liquor one teaspoonful -whole black pepper, one teaspoonful allspice, one teaspoonful mace, a -little red pepper and half a pint of strong vinegar. - -Let it boil a few minutes and then pour over the oysters. When nearly -cool, slice in them a large fresh lemon.--_Mrs. Col. A. F._ - - -OYSTER PIE. - -Stew the oysters, not entirely done, with butter, pepper and one -tablespoonful pepper-sauce, and salt. Make a paste of one pound flour -and one-half pound butter. Line the dish and put in the oysters, grate -bread crumbs over top, and bake.--_Mrs. T._ - - -_Oyster Pie._ - -Put a paste in a deep dish. Wash the oysters, drain and put them in -the dish, seasoning with butter, pepper, salt, and a little mace, if -liked; then put in a layer of grated cracker. When the dish is full, -cover with paste and slips of paste laid across; then bake.--_Mrs. -W----._ - - -OYSTER PATES. - -Stew some large oysters with a little nutmeg, a few cloves, some yolk -of egg boiled hard and grated, a little butter and as much liquor from -the oysters as will cover them. When stewed a few minutes, take them -out of the pan to cool. Have shells of puff paste, previously baked in -patty pans, and lay two or three oysters in each.--_Mrs. D._ - - -OYSTER SHORT CAKE. - - 1 quart flour. - 3 teaspoonfuls baking powder. - 1 tablespoonful butter. - A pinch of salt. - Enough sweet milk to moisten well. - -Roll about one inch thick and bake on tin pie plates quickly. While it -is baking, take one quart oysters and one-half cup water and put on -the stove; then take one-half cup milk, and one-half cup butter mixed -with one tablespoonful flour, and a little salt or pepper; add all -together and boil up once. - -When the cakes are done, split them open and spread the oysters -between them, and some on the top. Put the oysters that are left in a -gravy-dish and replenish when needed.--_Mrs. K._ - - -OYSTER SAUSAGE. - -Chop one pint oysters, with one-quarter pound veal, and one-quarter -pound suet. - -Mix with bread crumbs, and pound all in a mortar. Season with salt and -pepper, adding an egg, well beaten. - -Make into cakes like pork sausage.--_Mrs. E._ - - -RAW OYSTERS. - -Take each oyster separately on a fork and drain from the liquor. Place -on the table in an oyster tureen or salad bowl; have near a pile of -small oblong dishes; scraped horseradish, pepper sauce, and -Worcestershire sauce, etc., so that after being helped, each guest may -season to taste. - -When oysters are transported some distance, it is well to boil the -liquor from which they have been taken and pour over them: this makes -them plump and prevents them from being slimy.--_Mrs. S. T._ - - -TO KEEP OYSTERS ALIVE AND FATTEN. - -Mix one pint of salt with thirty pints of water. Put the oysters in a -tub that will not leak, with their mouths upwards and feed them with -the above, by dipping in a broom and frequently passing over their -mouths. It is said that they will fatten still more by mixing fine -meal with the water.--_Mrs. R----._ - - -TO COOK CRABS. - -Take live crabs and put them in cool water, let them remain for half -an hour. Then put them in a vessel, pour boiling water on them -sufficient to cover them; boil ten minutes. Take them off and wipe -them clean, first removing the dead men, and proceed to remove the -meat. Take the upper shell, clean it. Season the meat with pepper, -salt, mustard, and plenty of butter; put all in the shell again and -bake half an hour.--_Mrs. K. Norfolk._ - - -CRAB STEW. - -One peck live crabs, steam twenty minutes, bone and pick the claws and -bodies. Stew with one pint milk or cream, the flesh and eggs of the -crabs, fifteen minutes. Flavor with salt and cayenne pepper.--_Mrs. R. -L. O._ - - -DEVILLED CRAB. - -After crabs are picked, season with mustard, pepper, salt, and catsup -to taste. Add olive oil or butter. - -Cover with bread crumbs moistened with milk and lumps of butter (put a -little milk in the crab also). Bake in the shells or in a pan.--_Miss -E. W._ - - -DEVILLED CRABS. - -To the flesh of one dozen crabs boiled fifteen minutes and picked free -from shell, add: - - 3 tablespoonfuls of stale bread crumbs. - 1/2 wine glass of cream. - Yolks of 3 eggs. - A little chopped parsley. - 1 tablespoonful butter. - Salt and pepper to the taste. - -Put them in the shell and bake in a quick oven.--_Mrs. M. E. L. W._ - - -SOFT CRABS. - -Turn up the ends of the shells and take out the dead man's fingers and -take off the flap, and cut out the sand-bag; lay them in cold water -until ready to fry. Then dust flour over them, a little salt, and fry -them in hot lard.--_Mrs. D._ - - -DEVILLED CRABS. - -After the crabs are boiled, pick them up fine and add one third the -quantity of crab, in cracker dust or bread crumbs, mustard, red and -black pepper, salt, and butter. Return them to the top shells, and -bake.--_Mrs. D._ - - -TO DEVIL HARD CRABS. - -Take them while alive, put them in very little water and steam them -till perfectly done and brown, set them away till cold, take all out -of the shell. Mix with eggs, bread crumbs, butter, and pepper. Either -put back in the _top_ shell and bake, or bake in pans.--_Mrs. J. C._ - - -LOBSTER CURRY. - -Put the meat of a large lobster into a stewpan with one blade of mace. - - 1 large cup of meat stock, or gravy. - 1 tablespoonful corn starch, mixed smooth, with a little milk or - cream. - Add salt. - 1 small piece of butter. - 1 dessertspoonful curry powder. - Juice of one lemon. - -Simmer for an hour and serve hot.--_Mrs. C._ - - -TURTLE OR TERRAPIN STEW. - -After they are well cleaned, parboil the meat, then pick it to pieces. -Season highly with pepper, salt, cayenne pepper, hard-boiled egg, -spices, lemon, and champagne or other wine. - -Stew until well done. - - -STEWED TURTLE. - -Make a stew of the turtle and add all the ingredients used in the -turtle-soup, except wine and lemons.--_Mrs. D._ - - -TERRAPIN. - -First cut up the head and put it in the pot to boil with the shell on; -when done enough to remove the under shell, take it up and pick to -pieces. Clean the top shell well; add a few crackers, onions, parsley, -allspice, black pepper, butter, and wine. - -Return it to the shell, put sliced lemon on and bake it.--_Mrs. D._ - - -TURTLE OR TERRAPIN STEAKS. - -Cut the turtle or terrapin in thin slices; broil or fry them with -pepper, salt, and butter. - - -TURTLE OR TERRAPIN IN BATTER. - -Smother the steaks in an egg-batter. Season with pepper, salt, butter, -and with a little bread crumbs; fry or broil. - - -TO COOK TURTLES. - -Drop four turtles into boiling water, and boil one hour; then take -them out and remove the skin from the legs and feet, and replace them -in fresh boiling water, where they should continue to boil one and -one-half hour and then be taken out to cool. When cold, clean them -thoroughly, removing the round liver which contains the gall. Cut them -into small bits and place them in a stewpan, adding pepper, salt, the -eggs that are found within, one quart water, one-half pound butter, -and two tablespoonfuls flour mixed with a little cold water. Stir the -flour and water well into the other ingredients, and stew about twenty -minutes. As you remove them from the fire, pour in one-half pint -Madeira wine.--_Mrs. A. D._ - - - - -FISH. - - -In selecting fish, notice if the flesh is firm and hard, the eyes full -and prominent, the scales bright, the fins stiff, and the gills red, -as all these indications denote their being fresh. Wash the fish, rub -it with salt and pepper, and lay it on a dish, or hang it up till -ready to cook. Never keep it lying in water, either in preparing it -for cooking, or in trying to keep it till the next day. - -In boiling fish, put it in boiling water, and simmer very slowly. It -will require an hour to boil a large fish, and about twenty minutes -for a small one. Every housekeeper should have a fish-kettle for fish. - -Be careful to have boiling-hot lard in the frying-pan when you go to -fry fish. First rub salt and pepper and flour or meal on the fish, -then keep it well covered while frying, as you should do to every -thing that is being fried. Doing this will enable you to fry the fish -(or other article of food) a pretty amber color, while at the same -time it will be perfectly done. - -Always have a tin sheet for lifting boiled fish and for turning -broiled fish. Before broiling, rub with pepper and salt, and then -grease with fresh butter. Lay the fish on a gridiron well greased with -sweet lard and lay the tin sheet over it. When you wish to turn, take -the gridiron from the fire, holding the tin sheet on top the fish. -Hold them together, then lay them on a table with the tin sheet down -and the gridiron uppermost. Carefully raise the gridiron, leaving the -fish lying unbroken on the tin sheet. The cook may now easily slide -the fish on the gridiron, put it again on the fire and brown the other -side, putting the tin sheet back on top of it. Every thing should be -covered while being broiled. When done, lay it on a dish and pour over -it melted butter in which has been stirred pepper, salt, and minced -parsley. If devilled fish is desired, add to this dressing, one -tablespoonful pepper vinegar, one of celery vinegar, one of walnut -catsup, one of made mustard, one wine-glassful of acid fruit jelly. In -making sauces for fish, never use the water in which the fish has been -boiled. - -Full directions for stewing fish are to be found in the subsequent -pages. - - -FISH A LA CREME. - -Boil a firm fish, remove the bones, pick it to pieces. Mix one pint -cream or milk with two tablespoonfuls flour, one onion, one-half pound -butter (or less), and salt. - -Set it on the fire and stir until it is as thick as custard. Fill a -baking-dish alternately with fish, cracker, and cream. Bake for thirty -minutes, use four crackers.--_Mrs. W. C. R._ - - -HALIBUT. - -Boil one pound halibut, then chop it very fine and add eight eggs well -beaten; pepper and salt to taste, then one cup butter. - -Put it in a stewpan and cook until the eggs are done sufficiently. -Serve very hot on toast.--_Miss F. N._ - - -_Halibut._ - -Halibut should be cut in slices of four pounds each. If to be boiled, -cover with salt water, and skim often; drain off and serve with butter -sauce. - -If baked or fried, garnish with horseradish and serve with melted -butter. - - -FISH CHOWDER. - -Fry a few slices of salt pork, cut the fish in small pieces, pare and -slice the potatoes, add a little onion chopped fine. - -Place all in layers in the kettle; season with salt and pepper. Stew -over a slow fire thirty minutes. - - -CAT-FISH CHOWDER. - -To be made of New River cat-fish. - -Wash the fish in warm water, put it on in just water enough to cover -it, boil until tender or until the bones will slip out; take out the -largest bones, chop up the fish, put it in a stewpan with a pint of -water, a large lump of butter. - -1 cup of cream, pepper and not much salt. - -1 onion, one teaspoonful mustard, one-half teacupful walnut catsup. - -Stew until quite thick, garnish with sliced lemon and serve -hot.--_Mrs. P. W._ - - -CAT-FISH CHOWDER OR HOG-FISH. - -Take two cat-fish, skin, and boil till thoroughly done; pick very fine -and add: - - 2 good sized onions. - 1/4 pound butter. - 1 tablespoonful salt. - 1 tablespoonful pepper. - 2 tablespoonfuls Worcestershire sauce. - -Add a little celery or celery-seed, a little thyme, a little parsley. - -Pour over all about one quart of boiling water and cook fast about -half an hour.--_Miss F. N._ - - -FISH CHOWDER. - -Take any large fish, and cut in thin slices, lay some slices of fat -bacon at the bottom of the pot and then a layer of fish, onions, -cracker dust, red and black pepper, salt, and butter. - -Then more layers, until you have used all the fish. Cover the whole -with water and cook until well done.--_Mrs. D._ - - -BOILED SHEEP'S-HEAD. - -Clean the fish and boil well done. Serve hot with butter and egg -sauce. - - -TO BAKE A SHEEP'S-HEAD. - -Put two tablespoonfuls butter and two tablespoonfuls lard in a -skillet; also, with that, two tablespoonfuls flour, a little parsley, -one pint boiling water, a little wine, catsup, salt, and cayenne -pepper. Boil a few minutes; then take four eggs, half a pint cream or -butter; beat well together. Lay the fish in a large deep dish, pour -gravy from skillet over it; spread butter over top of fish. The bottom -of the oven to be quite hot, top slow.--_Miss E. W._ - - -BOILED SHEEP'S-HEAD OR ROCK. - -Lay the fish in a fish boiler, in a cloth, to prevent breaking. Throw -into the water a handful parsley, and when the fish is done, lay some -sprigs on it in the dish.--_Mrs. D._ - - -BAKED SHEEP'S-HEAD. - -Put the fish in a pan and cover with water; put a little parsley, -onions, and fat bacon, chopped up together, black pepper and salt, in -the fish and over it, and when nearly done, beat up one egg and a -little flour, and pour over it to thicken the gravy. Rock or shad may -be cooked the same way.--_Mrs. D._ - - -_Baked Sheep's-head._ - -When ready for cooking, salt and pepper well, gash the sides in three -or four places. Cut four onions very fine, to which add one pint bread -crumbs, fat meat minced very fine, as it suits better than lard, -cayenne pepper, thyme, a little salt, and the yolks of two eggs, all -mashed together, with which stuff the fish inside and gashes on the -outside. Then sprinkle over with flour and black pepper; put into a -large pan with one quart cold water. Bake two hours, slowly. Serve -with or without sauce, according to taste.--_Miss F. N._ - - -BOILED ROCK-FISH. - -Clean the fish nicely, rub well with salt and pepper. Put into a large -deep pan, that it may lie at full length; cover with cold water, -adding salt and pepper. Boil steadily for three-quarters of an hour; -dish and serve with melted butter and sauce or catsup.--_Miss F. N._ - - -_Boiled Rock-fish._ - -Clean nicely and hang it up; do not lay it in water, but wash it when -ready for cooking. Put on in boiling water, seasoning with salt to -taste. It takes two hours to boil, if large. Serve with egg sauce, and -send to the table in a napkin to keep hot.--_Mrs. W._ - - -TO STEW ROCK-FISH. - -Take a rock, clean and season with parsley, sweet marjoram, onions, -one-half pint water, salt to taste, one pint Port wine, one-half pound -butter, and a little flour. Put them in a dish, and set in a stewpan. -One hour is sufficient for cooking.--_Mrs. J. T._ - - -BAKED ROCK. - -Boil the fish and take out the bones. Season with cream, butter, -pepper, and salt, and grated bread crumbs over the top. Bake slightly -in a flat dish or scollop shells.--_Mrs. R._ - - -TO PICKLE ROCK. - -Cut a rock-fish into pieces and put in a kettle with sufficient water -to cover it. Put in a handful of salt, some white pepper, one -tablespoonful allspice, a few cloves and mace. - -When the fish is nearly done, add a quart of vinegar. In putting away, -use as much liquor as will cover it.--_Mrs. J. W. S._ - - -BAKED SHAD. - -Open the shad down the back, wash well and salt it; wipe dry and rub -inside and out with a little cayenne pepper. Prepare a stuffing of -bread, seasoned with pepper, salt, thyme, or parsley, celery-seed, a -little chopped onion, piece of butter, size of a walnut. - -Tie up the fish and put in a baking pan with one pint water (to a good -sized fish) and butter, size of a hen's egg. Sprinkle with flour, -baste well and bake slowly an hour and a half.--_Mrs. J. H. F._ - - -TO FRY SHAD. - -Clean and hang in a cool place. When ready to use wash thoroughly, cut -up and sprinkle lightly with flour, pepper, salt, and fry with -lard.--_Mrs. R----._ - - -TO ROAST SHAD. - -Fill the inside with forcemeat, sew it up and tie it on a board, not -pine, cover with bread crumbs, a little salt, and pepper, and place -before the fire. When done one side, turn it; when sufficiently done, -pull out the thread; dish and serve with drawn butter and -parsley.--_Mrs. D._ - - -TO BROIL SHAD. - -Clean, wash, and split the shad, and wipe it dry. - -Sprinkle with pepper and salt, and place it over a clear, slow fire, -with the skin down so as to retain the juice; put on a clean gridiron, -rubbed with lard. Turn it when nearly done; take up, and season with a -generous piece of butter, salt, and pepper to taste.--_Mrs. S._ - - -POTTED SHAD. - -Cut the fish as for frying; pack in a stone jar with layers of mixed -spices, seasoning with salt; after the jar is filled, pour vinegar -over; cover tightly with a cloth. Put the jar in a large pot of water -and boil until the fish is thoroughly done. - -A nice relish for tea.--_Mrs. C. L. T._ - - -TO BARBECUE A SHAD. - -Split the back of the fish, pepper and salt it, and put on the -gridiron with the skin down. - -Baste the upper side of the fish with butter; brown a little piece of -butter with a small quantity of flour, and when brown add pepper, -salt, and a little water. - -Dish in a tureen.--_Mrs. J. W. S._ - - -SCOLLOPED STURGEON. - -Four pounds sturgeon, boiled; when cold, pick to pieces and then wash -and squeeze out the water. Make a mayonnaise dressing, using celery, -cayenne pepper instead of black pepper, and salt. Serve on white -lettuce leaves.--_Mrs. R. R._ - - -STURGEON CUTLET. - -Remove all the fat from the fish; cut it into steak pieces. Beat up -the yolks of eggs enough to moisten the pieces well; dip them into the -beaten egg. Have ready a dish of grated bread crumbs (stale bread is -best), then roll them in the bread crumbs and pepper them well. - -Prepare a vessel of melted lard, have it boiling hot, but not burnt; -lay in the pieces of fish and cover with a lid. Turn them over as -they brown and remove the lid when they are nearly done.--_Mrs. Dr. P. -C._ - - -STURGEON OR DRUM. - -Slice it like beefsteak, and roll in a thin egg batter, and fry in hot -lard. - -Chopped parsley and black pepper may be added, if liked.--_Mrs. D., -Suffolk._ - - -BAKED STURGEON. - -Wash the skin _well_, put in a pan and bake for three-quarters of an -hour. Then take it out on a dish; pierce it with a knife in several -places. Make a stuffing of pot-meat, bread crumbs, onions, parsley, -thyme, pepper, and salt, all chopped well together. Stuff the holes -with the mixture and put the rest in the gravy; return to the pan and -bake until done.--_Mrs. D._ - - -TO FRY PERCH. - -Sprinkle with salt and dredge with flour; after a while dredge with -flour the other side. When the lard boils hard, skim it well and put -in the fish. Serve hot.--_Mrs. W._ - - -TO FRY TROUT. - -Split the fish down the back, insert a thin slice of fat pork. Squeeze -lemon juice over it and fry brown.--_Mrs. J. I., La._ - - -BOILED COD-FISH. - -Boil over a slow fire and skim frequently. Season with salt. Garnish -with parsley and rings of hard boiled eggs, and serve with butter and -egg-sauce. - - -COD-FISH BALLS. - -One-fourth fish, to three-fourths potatoes, eggs enough to moisten. -Season with pepper and salt, and fry brown. - - -NANTUCKET COD-FISH. - -Cut the thick part out of a firm, white dried codfish, and soak it -over night, then cut into very small pieces and parboil for a few -minutes, changing the water until the fish remains but slightly -salted. Drain off the water, leaving the fish in the saucepan. Pour -over a little more milk than will cover it; when it becomes heated, -add a little butter and pepper, thicken with flour stirred smooth in -milk. Stir constantly for a few minutes. - - -TO DRESS SALT COD-FISH. - -Take one-third of a large fish; soak it from three to four hours; -next, boiling it till thoroughly done, pick the meat fine, taking out -all the bones. Then add: - - 3 hard-boiled eggs, chopped fine. - 3 to 4 Irish potatoes, boiled and mashed. - -Mix all well together in a stewpan, with-- - - 1 teacup of hot water. - Salt and mustard to the taste. - -Boil half an hour, and add a liberal supply of butter just before -serving. If preferred, the salt and mustard need not be put in until -during the cooking.--_Mrs. A. C._ - - -BOILED MACKEREL. - -Well wash the fish, put it into nearly boiling water with one -tablespoonful salt in it; boil up quickly, then let it simmer gently -for a quarter of an hour, and if the fish be very large, a few minutes -longer. Serve in a hot dish.--_Mrs. B._ - - -TO BROIL MACKEREL. - -If the mackerel is fresh, after it is nicely scaled and cleaned, dry -it; pepper and salt and broil it on a gridiron; baste it with fresh -butter. After it is broiled, put it on a hot dish, pour melted butter -over it, and serve. If the fish is salt, pour boiling water over it, -soak it several hours; butter and pepper, and broil; serve in the same -way as the fresh.--_Mrs. R._ - - -TO COOK SALT MACKEREL. - -Soak the fish over night in fresh water. In the morning drain off the -water and place on a gridiron to broil, dressing with hot -butter.--_Mrs. T._ - - -BAKED SALMON. - -When washed and dried, sprinkle over pepper and salt. Have ready in a -baking-pan a small grating; lay the fish on this, with bits of butter -over it; set in a hot oven, basting often and freely with butter. When -nicely browned, butter a sheet of white paper and lay over it, to -prevent its getting too dry; when done and tender, place on a hot -dish. Add to the gravy one teacupful milk, one tablespoonful pepper -vinegar, pepper, salt, and a mashed Irish potato smoothly mixed in; -boil, and pour over the fish. Sift over all browned cracker. Garnish -with bleached tops of celery and curled parsley alternately.--_Mrs. -T._ - - -BOILED SALMON. - -After the fish has been cleaned and washed, dry it and sew it up in a -cloth; lay it in a fish-kettle, cover with warm water, and simmer -until done and tender. Meanwhile have ready in a saucepan one pint -cream, two tablespoonfuls fresh butter, salt, pepper, minced parsley, -and thyme; let it boil up once, not too quickly. Take the fish from -the kettle, carefully unwrap it, lay it for a moment on a folded -napkin to dry. Have ready a hot dish, lay the fish on it carefully, -without breaking it, pour over the cream. Slice some hard-boiled eggs, -and lay over the fish alternately with sliced lemon. Border the edges -of the dish with curled parsley.--_Mrs. S. T._ - - -SALMON STEAK. - -When well dried, pepper and salt, sift over powdered cracker, and lay -upon a gridiron, which has been first greased with butter or lard, -over hot coals. As soon as the side next to the fire is brown, turn it -by carefully slipping under it a batter-cake turner and holding the -fish on it with the other hand, lest it should break. When both sides -are of a light brown, lay in a hot dish; pepper and salt again; pour -over melted butter; place the cover on, and serve.--_Mrs. T._ - - -PICKLED SALMON. - -Soak the salmon twenty-four hours, changing the water. Put it in -boiling water, with a little vinegar. When done and cold, boil your -vinegar with spice and pour on the fish.--_Mrs. A. P._ - - -GERMAN FISH STEW. - -Put the fish in a kettle to boil. Stew together in a saucepan one -onion chopped fine and a wine-glass of sweet oil; when well done, pour -them in with the fish. Then mix yolks of three eggs, juice of two -lemons strained, one tablespoonful sifted flour. Beat these well -together, and pour upon the fish when nearly done. Then add ginger, -pepper, and salt to taste; stew three or four minutes, after mixing -all the ingredients. Oysters may be cooked by the same receipt, only -substituting one quart oysters for the fish.--_Mrs. A. D._ - - - - -GAME. - - -HAUNCH OF VENISON. - -Rub the venison over with pepper, salt, and butter. Repeat the -rubbing. After it has been put in the oven, put in as much cold water -as will prevent burning and draw the gravy. Stick five or six cloves -in different parts of the venison. Add enough water to make sufficient -gravy. Just before dinner, put in a glass of red wine and a lump of -butter rolled in flour, and let it stew a little longer.--_Mrs. T._ - - -VENISON HAUNCH. - -Prepare the venison as you would mutton. - -Put in a baking-pan, lard with a little bacon, add a pint of water, a -gill of red wine, salt, and a little cayenne pepper. Bake quickly, and -serve with or without gravy. - - -STEWED VENISON. - -Cut in tolerably thick slices. Put in an oven with two spoonfuls of -water and a piece of lard. Cook till nearly done, then pour off the -gravy and baste it well with a large spoonful of butter, pepper, and -salt. - - -_Stewed Venison._ - -Slice cold venison in a chafing dish and add-- - - A cup of water. - A small teacup of red wine. - A small teacup of currant jelly. - A tablespoonful of butter. - A teaspoonful of made mustard. - A little yellow pickle. - A little chopped celery. - A little mushroom catsup. - Salt and cayenne pepper to the taste. - -The same receipt will answer for cold mutton.--_Mrs. R. L. O._ - - -TO BARBECUE SQUIRREL. - -Put some slices of fat bacon in an oven. Lay the squirrels on them and -lay two slices of bacon on the top. Put them in the oven and let them -cook until done. Lay them on a dish and set near the fire. Take out -the bacon, sprinkle one spoonful of flour in the gravy and let it -brown. Then pour in one teacup of water, one tablespoonful of butter, -and some tomato or walnut catsup. Let it cool, and then pour it over -the squirrel. - - -ROAST RABBIT. - -Stew the rabbit. After boiling the haslet and liver, stew them with -parsley, thyme, celery-seed, butter, salt, and pepper, for gravy. Soak -a piece of loaf bread, a short time, in water. Mix with it the yolk of -an egg and some butter, for stuffing; then soak it in milk and cream. -Sprinkle the inside of the rabbit with salt and pepper, fill it with -the above dressing, sew it up, and roast or bake quickly.--_Mrs. B._ - - -BARBECUED RABBIT. - -Lay the rabbit in salt and water half an hour, scald with boiling -water, wipe dry, grease with butter, and sprinkle with pepper and a -little salt. Lay it on the gridiron, turning often so that it may cook -through and through, without becoming hard and dry. When brown, lay on -a hot dish, butter plentifully on both sides, and add a little salt -and pepper. Set in the oven, while preparing four teaspoonfuls of -vinegar, one of made mustard, and one of currant jelly or brown sugar. -Pour this over the rabbit, rubbing it in, then pour over the gravy and -serve hot.--_Mrs. T._ - - -STEWED RABBIT. - -Cut up the rabbit and wash it. Put it in a stewpan and season it with -salt and pepper. Pour in half a pint of water, and when this has -nearly stewed away, add half a pint of Port wine, two or three blades -of mace, and a tablespoonful of flour, mixed with a quarter of a pound -of butter. Let it stew gently till quite tender, and then serve -hot.--_Mrs. C. C._ - - -_Stewed Rabbit._ - -Cut a rabbit into eight pieces. After soaking in salt and water, put -it in a stewpan, with a slice of pork or bacon, and with more than -enough water to cover it. When nearly done, take out the pieces, -strain the water in which they have boiled, and return all to the -stewpan, with a teacup of milk, a little pepper, salt, chopped onion -and parsley. After this boils up, stir in a heaping tablespoonful of -butter, in which a tablespoonful of flour has been rubbed. Let it boil -up once more; then serve in a covered dish, with four hard-boiled eggs -sliced over it, and grated bread crumbs. The same receipt will answer -for squirrel.--_Mrs. T._ - - -WILD TURKEY. - -If the turkey is old, after it is dressed wash it inside thoroughly -with soda and water. Rinse it and plunge it into a pot of boiling -water for five minutes. Make a stuffing of bits of pork, beef, or any -other cold meat, plenty of chopped celery, stewed giblets, hard-boiled -eggs, pounded cracker, pepper, and salt, and a heaping spoonful of -butter. Work this well and fill the turkey. With another large -spoonful of butter grease the bird, and then sprinkle salt and pepper -over it. Lay in a pan, with a pint of stock or broth in which any kind -of meat has been boiled. Place in a hot oven. When it begins to brown, -dredge with flour and baste, turning often, so that each part may be -equally browned. Put a buttered sheet of paper over the breast, to -prevent dryness. When thoroughly done, lay on a dish, brown some -crackers, pound and sift over it, and serve with celery or oyster -sauce.--_Mrs. T._ - - -_A Simpler Way to Prepare Wild Turkey._ - -Prepare the turkey as usual, rub the inside with salt and cayenne -pepper, and put in the baking-pan, with water enough to make gravy. -Cut up the gizzard and liver with a lump of butter and a spoonful of -cream. Mix with the gravy and serve hot. - - -_To Roast Wild Fowl in a Stove._ - -Put them on a rack above a pan, so that the gravy will drip through. -This makes them as delicate as if roasted on a spit. If roasted in a -pan, they will be exceedingly greasy and have the _stovey_ taste to -which so many persons object.--_Mrs. J. W. S._ - - -WILD GOOSE. - -After the goose is dressed, soak it several hours in salt and water. -Put a small onion inside and plunge it into boiling water for twenty -minutes. Stuff with chopped celery, chopped eggs, mashed potatoes, -bits of fat pork or other cold meat; a little butter; raw turnip -grated; a tablespoonful of pepper vinegar; a little chopped onion; -pepper and salt to the taste. - -A teacup of stock or broth must be put in the pan with the fowl. -Butter it, dredge with flour, and baste often. Pin a buttered paper -over the breast to prevent its becoming hard. Serve with mushroom or -celery sauce, or, for a simpler taste, serve merely with its own -gravy.--_Mrs. T._ - - -_Wild Goose._ - -Put a small onion inside, a slice of pork, pepper, salt, and a -spoonful of red wine. - -Lay in a pan with water enough to make gravy. Dredge with flour, and -baste with butter frequently. Cook quickly and serve with gravy made -as for wild turkey. - - -WILD DUCK. - -When the duck is ready dressed, put in it a small onion, pepper, salt, -and a spoonful of red wine. Lay in a pan with water enough to make the -gravy. Cook in fifteen or twenty minutes, if the fire is brisk. Serve -with gravy made as for wild turkey. - -Canvas-back ducks are cooked in the same way, only you leave on their -heads and do not use onion with them.--_Mrs. R. L. O._ - - -_To Cook Wild Duck for Breakfast._ - -Split open in the back, put in a pan with a little water, butter, -pepper and salt, and cook till tender. Baste with flour. If for -dinner, cook whole.--_Mrs. J. L. C._ - - -TO BROIL PARTRIDGES. - -Place them in salt and water, an hour or two before broiling. When -taken out, wipe them dry, and rub them all over with fresh butter, -pepper and salt. First broil the under or split side on the gridiron, -over bright, clear coals, turning until the upper side is of a fine, -light brown. It must be cooked principally from the under side. When -done, rub well again with fresh butter and if not ready to serve them -immediately, put them in a large shallow tin bucket, cover it and set -it over a pot or kettle of boiling water, which will keep them hot -without making them hard or dry and will give time for the many "last -things" to be done before serving a meal. When served, sift over them -powdered cracker, first browned.--_Mrs. T._ - - -TO ROAST PARTRIDGES. - -Clean the birds as for stuffing. Rub with butter, salt and pepper. Put -in sheets of letter paper and allow to cook in this way.--_Mrs. W. C._ - - -TO COOK PARTRIDGES AND PHEASANTS. - -Place them in a steamer, over a pot of boiling water, till tender. - -Have ready a saucepan of large fresh oysters, scalded just enough to -make them plump and seasoned with pepper-sauce, butter, and a little -salt. Rub the cavity of the birds with salt and pepper, fill with -oysters and sew up. Broil till a light brown. Place on a hot dish and -sift over them browned cracker. Add a large tablespoonful of butter -and one of pounded cracker to the oyster liquor. Boil it up once and -pour into the dish, but not over the birds.--_Mrs. T._ - - -TO BROIL PIGEONS. - -Pigeons may be broiled the same as chickens, only cover the breast -with slices of bacon. When nearly done, remove the bacon, dredge with -flour and baste with butter. They will be done in half an hour. - - -STEWED PIGEONS. - -The pigeons must be seasoned with pepper, salt, cloves, mace and sweet -herbs. Wrap the seasoning up in a piece of butter and put it in the -pigeon. Then tie up the neck and vest and half roast the pigeons. Then -put them in a stewpan with a quart of good gravy, a little white wine, -some pickled mushrooms, a few peppercorns, three or four blades of -mace, a bit of lemon peel, a bit of onion and a bunch of sweet herbs. -Stew until done, then thicken with butter and yolks of eggs. Garnish -with lemon. - - -PIGEON PIE. - -Take six young pigeons. After they are drawn, trussed, and singed, -stuff them with the chopped livers mixed with parsley, salt, pepper, -and a small piece of butter. Cover the bottom of the dish with rather -small pieces of beef. On the beef, place a thin layer of chopped -parsley and mushrooms, seasoned with pepper and salt. Over this place -the pigeons, between each putting the yolk of a hard-boiled egg. Add -some brown sauce or gravy. Cover with puff paste and bake the pie for -an hour and a half.--_Mrs. C. C._ - - -TO DRESS REED BIRDS. - -Pick open and carefully wash one dozen or more birds. Place them -between the folds of a towel, and with a rolling-pin mash the bones -quite flat. Season with salt and a little cayenne and black pepper. -Either fry or broil on a gridiron made for broiling oysters. This must -be done over a clear fire. When done, season, put a lump of butter on -each bird and serve hot.--_Mrs. A. M. D._ - - -TO COOK SORA, ORTOLANS, AND OTHER SMALL BIRDS. - -Prepare as you would a chicken for roasting. Lay in a pan and pour -boiling water over them or, if convenient, steam them. Scald a few -large fresh oysters till just plump, season them with cayenne pepper, -salt and butter. Pour into the cavity of each bird a few drops of -pepper-sauce and then put a large oyster in each. Broil a short time, -frequently turning that they may not become dry. If not ready to serve -them as soon as they are done, lay in a tin bucket, butter them and -sprinkle them again with black pepper, cover the bucket and set it -over boiling water till wanted. When laid in the dish, sift browned -cracker over the birds, and pour gravy into the dish.--_Mrs. T._ - - -_To Cook Sora, Ortolans, and Other Small Birds._ - -After they are split open in the back and dressed, lay them in weak -salt and water for a short time. Then lay them on a board and roll -with a rolling-pin to flatten the breastbone. Put butter, pepper, and -salt on them. Lay them on a gridiron and broil slowly. When just done, -add more butter and pepper, lay in a flat tin bucket, which set over a -vessel of boiling water to keep the birds hot, juicy, and tender till -wanted.--_Mrs. T._ - - -SORA, ORTOLANS, ROBINS, AND OTHER SMALL BIRDS. - -They should be carefully cleaned, buttered, sprinkled with pepper and -salt, and broiled. When they are served, butter them again. If you -like, serve each bird on a piece of toast, and pour over them a sauce -of red wine, mushroom catsup, salt, cayenne pepper, and celery. - - - - -MEATS. - - -All meats are better in winter for being kept several weeks, and it is -well, in summer, to keep them as long as you can without danger of -their being tainted. If it is not in your power to keep meat in an -ice-house, in summer, keep it in a cool dark cellar, wrapped around -with wet cloths, on top of which lay boughs of elderberry. The -evaporation from the cloth will keep the meat cool and the elderberry -will keep off insects. - -If you should unfortunately be obliged to use stale meat or poultry, -rub it in and out with soda, before washing it. Tough meats and -poultry are rendered more tender by putting a little vinegar or a few -slices of lemon in the water in which they are boiled. The use of an -acid will save time and fuel in cooking them and will render them more -tender and digestible. - -If possible, keep the meat so clean that it will not be necessary to -wash it, as water extracts the juices. When it is frozen, lay it in -cold water to thaw, and then cook quickly, to prevent its losing its -moisture and sweetness. - -In roasting or boiling, use but little salt at first, as it hardens -meat to do otherwise. In roasting, baste frequently, to prevent the -meat from hardening on the outside, and try to preserve the juices. If -possible, roast the meat on a spit before a large, open fire, after -using salt, pepper, butter or lard, and dredging with flour. Where an -open fire-place cannot be obtained, however, the meat may be well -roasted in a stove or range. Mutton, pork, shote and veal should be -well done, but beef should be cooked rare. - -In boiling, put on salt meat in cold water, but fresh meat in hot. -Remember also that salt meat requires more water and a longer time to -cook than fresh. Boil slowly, removing the scum that rises when it -begins to simmer. Keep a tea-kettle of boiling water at hand to -replenish the water in the pot, as it boils away. Do not let the meat -boil too hard or too long, as this will toughen it and extract the -juices. Add salt to fresh meat, just before it is done. - -Lardering beef, veal, and poultry is a great improvement, keeping it -moist whilst cooking and adding richness to the flavor. Lardering -consists in introducing slips of clear fat bacon or salt pork, into -the surface of meat, by means of a pin, sharp at one end and cleft -into four divisions at the other. This pin may be obtained at any -hardware store. - -As the housekeeper is sometimes hurried in preparing a dish, it will -save time and trouble for her to keep on hand a bottle of -meat-flavoring compounded of the following ingredients. - - 2 chopped onions. - 3 pods of red pepper (chopped). - 2 tablespoonfuls brown sugar. - 1 tablespoonful celery seed. - 1 tablespoonful ground mustard. - 1 teaspoonful turmeric. - 1 teaspoonful black pepper. - 1 teaspoonful salt. - -Put all in a quart bottle and fill it up with cider vinegar. A -tablespoonful of this mixed in a stew, steak, or gravy, will impart -not only a fine flavor, but a rich color. Keeping this mixture on hand -will obviate the necessity of the housekeeper looking through various -spice boxes and packages to get together the requisite ingredients for -flavoring, and will thus save her time and trouble. - - -HOW TO SELECT MEATS. - -Good and wholesome meat should be neither of a pale rosy or pink -color, nor of a deep purple. The first denotes the diseased condition, -the last proves the animal has died a natural death. Good meat has -more of a marble look, in consequence of the branching of the veins -which surround the adipose cells. The fat, especially of the inner -organs, is always firm and suety and never moist, while in general the -fat from diseased cattle is flabby and watery and more often resembles -jelly or boiled parchment. Wholesome meat will always show itself firm -and elastic to the touch, and exhibit no dampness, while bad meat will -appear soft and moist, in fact, often more wet, so that the liquid -substance runs out of the blood when pressed hard. Good meat has very -little smell and diffuses a certain medicinal odor. This can be -distinctly proved by cutting the meat through with a knife and -smelling the blade or pouring water over it. Lastly, bad meat has the -peculiarity that it shrinks considerably in the boiling, wholesome -meat rather swells and does not lose an ounce in weight. - - -OBSERVATIONS ON PORK, CURING BACON, ETC. - -Hogs weighing from 150 to 200 pounds are the most suitable size for -family use. They should not exceed twelve months in age, as they are -much more tender from being young. They should be well kept and should -be corn-fed several weeks before being killed. After being properly -dressed, they should hang long enough to get rid of the animal heat. -When they are ready to be cut up, they should be divided into nine -principal parts, two hams, two shoulders, two middlings, the head or -face, jowl and chine. The hog is laid on its back to be cut up. The -head is cut off just below the ears, then it is split down on each -side of the backbone, which is the chine. This is divided into three -pieces, the upper portion being a choice piece to be eaten cold. The -fat portion may be cut off to make lard. Each half should then first -have the leaf fat taken out, which is done by cutting the thin skin -between it and the ribs, when it is easily pulled out. Just under -this, the next thing to be removed is the mousepiece or tenderloin, -lying along the edge, from which the backbone was removed, commencing -at the point of the ham. This is considered the most delicate part and -is used to make the nicest sausage. Just under this tenderloin are -some short ribs about three inches long, running up from the point of -the ham which are known as the griskin. This is removed by a sharp -knife being run under it, taking care to cut it smooth and not too -thick. When broiled, it is as nice as a partridge. - -The ribs are next taken out of the shoulder and middling, though some -persons prefer leaving them in the middling. In this case seven should -be taken from the shoulder, by a sharp knife cutting close to the -ribs, which make a delicious broil. Then cut off the ham as near the -bone as possible, in a half circle. The shoulder is then cut square -across just behind the leg. The feet are then chopped off with a sharp -axe or cleaver. From the shoulder, they should be cut off leaving a -stump of about two inches. From the ham, they should be cut off at the -joint, as smoothly as possible, and then you may proceed to salt the -meat. - -In order to impart redness to the hams, rub on each a teaspoonful of -pulverized saltpetre before salting. If the weather is very cold, warm -the salt before applying it. First rub the skin side well with salt -and then the fleshy side, using for the purpose a shoe-sole or leather -glove. No more salt should be used than a sufficiency to preserve the -meat, as an excess hardens the meat. A bushel of salt is sufficient -for a thousand pounds of meat. For the chine and ribs a very light -sprinkling of salt will suffice. - -The meat as salted should be packed with the skin side down, where it -should remain from four to six weeks, according to the weather. If the -weather is mild, four weeks will answer. Should the weather be very -cold and the pork in an exposed place, it will freeze, and the salt, -failing to penetrate the meat, will be apt to injure it. - -After it has taken salt sufficiently, the old Virginia mode is to -break the bulk, shake off the salt, rub the joint pieces (hams and -shoulders) with good, green-wood ashes (hickory preferred). Then -rebulk it and let it remain two weeks longer, when it should be hung -up with the joints down and the other pieces may be hung up for -smoking at the same time. It is not necessary that the smoke-house -should be very tight, but it is important that the pork should not be -very close to the fire. - -A smothered fire made of small billets of wood or chips (hickory -preferred), or of corn cobs, should be made up three times a day till -the middle of March or first of April, when the joint pieces should be -taken down and packed in hickory or other green-wood ashes, as in -salt, where they will remain all the summer without danger of bugs -interfering with them. - -This recipe has been obtained from an old Virginia family, famous for -their skill in this department of housekeeping. This mode of curing -makes the best bacon in the world, far superior to what are generally -called Virginia cured hams. - -Shoat (which I must explain to the uninitiated is a term applied in -the South to a young pig past the age when it may be cooked whole) -should be kept up and fattened on buttermilk, several weeks before -being killed, as this makes the flesh extremely delicate. It is best -killed when between two and three months old. It should then be -divided into four quarters. It is more delicate and wholesome eaten -cold. - - -PORK STEAK. - -Remove the skin, beat without breaking into holes; scald with boiling -water, wipe dry and broil. When brown lay in a hob dish. Sprinkle over -pepper, salt, a little sage, chopped onion, and parsley; then butter -profusely. - -Grate over all hard biscuit or crackers that have been browned and -serve.--_Mrs. S. T._ - - -SPARE-RIBS. - -Pork chop and pork cutlet may be cooked in the same way, omitting the -onion if not liked.--_Mrs. T._ - - -PORK SPARE-RIB. - -With stuffing of sage and onions, roasted spare-rib, done over the -potatoes, affords a good substitute for goose. - - -SPARE-RIBS. - -Always parboil spare-ribs: then broil with pepper and salt; cut in -pieces three or four bones each.--_Mrs. W._ - - -_Spare-Ribs._ - -Cut them into pieces of two or three ribs each; put them into a -covered stewpan and boil or stew until perfectly done. Just before you -take them out, add salt, pepper, and minced parsley. - -Put on the cover and simmer until well seasoned. - -Take them out of the pan, drain and dry them. For one moment let them -scorch on a gridiron over a bed of hot coals; lay on a hot dish; -butter each one; pepper added; sift over browned cracker and -serve.--_Mrs. S. T._ - - -TO COOK SPARE-RIBS AND GRISKIN OR SHORT-RIBS. - -Put them on in a small quantity of water and boil for fifteen or -twenty minutes. Gash them with a knife; sprinkle with pepper and put -them on a hot gridiron as near the fire as possible; broil quickly, -but not too brown. Have some butter melted and pour over the meat and -shut it up in the dish. These are good for breakfast.--_Mrs. P. W._ - - -TO COOK BACKBONE OR CHINE. - -Cut the chine in three pieces; the large end must be about a foot -long, the remainder cut in half. Put it in a pot of water and boil for -two hours; then put it in a pan, baste and set it in the stove to -brown. Peel some Irish potatoes and put them in the pot; boil till -done, mash them up and season with pepper, a little salt, and some of -the gravy dripping out of the chine while baking; spread them in the -dish, then lay the chine on top. The largest piece is generally put -aside to eat cold, and is very nice. Turnips are good, cooked in the -same way as potatoes, with the chine. - -The chine and ham of a hog are nice, corned like beef.--_Mrs. P. W._ - - -BACKBONE PIE. - -Take the smallest end of the backbone, cut in pieces two or three -inches long; put in water and boil until done. Make nice rich pastry -as for chicken pie; line the sides of a baking dish with the pastry, -put in the bones, adding some water in which they were boiled; also -salt, butter, and pepper to taste, with bits of pastry. - -Cover top of baking-dish with pastry; put in stove and brown -nicely.--_Mrs. G. B._ - - -TO COOK A HAM OF PORK. - -Wash off the salt and put it in a pot of water; boil from four to six -hours, according to size. Do not take off the skin, as it preserves -the juice and is much better cold. It is also nice to slice and broil -with pepper and butter over it.--_Mrs. P. W._ - - -LEG OF PORK STUFFED. - -Make deep incisions in the meat parallel to the bone, trim it so as to -leave the skin longer than the flesh; then boil some potatoes, and -when they are done, mash them with a piece of butter, cayenne pepper -and salt, an onion finely chopped, and a little rubbed sage. - -With this dressing fill the incisions, draw the skin down and skewer -it over to keep the dressing from falling out. Season the outside of -the meat with salt, cayenne pepper and sage. - -Roast it slowly; when done, pour the gravy in a pan, skim off the fat -and add some browned flour wet in a little cold water, and boil up -once. - -Serve with apple or cranberry sauce.--_Mrs. A. M. D._ - - -TO DRESS CHINE. - -Rub the large end with salt and saltpetre, and it will keep some time, -or you may boil it fresh. Cut the bones of the other end apart, -sprinkle with flour and a little salt: add one teacup of water, and -stew. - -It will make two large dishes.--_Mrs. W._ - - -ROAST CHINE. - -Chine should always be parboiled and stewed before roasting, to take -away the gross taste which the melted fat frying from it gives. After -this lay in the pan with one pint water in which it was boiled, from -which all the fat has been skimmed. Put in this several whole leaves -of sage, to be removed before serving--just to get the flavor; minced -onion, and parsley. - -Baste and brown quickly that it may not dry. - -This is only stewed chine browned.--_Mrs. S. T._ - - -PORK ROYAL. - -Take a piece of shoulder of fresh pork, fill with grated bread and the -crust soaked, pepper, salt, onion, sage and thyme: a bit of butter and -lard. Place in a pan with some water; when about half done, place -around it some large apples; when done, place your pork on a dish, -with the apples round it; put flour and water on your pan, flour -browned, some thyme and sage; boil, strain through a very small -colander over your pork and apples. - - -SEASONING FOR SAUSAGE. - - 18 pounds meat. - 9 pounds back fat. - 2 ounces sage. - 4 ounces black pepper. - 12 ounces salt.--_Mrs. J. P._ - - -EXCELLENT RECIPE FOR SAUSAGE. - - 12 pounds of the lean of the chine. - 6 pounds " " fat. - 5 tablespoonfuls salt. - 6 " sage. - 2 " thyme. - 5 " pepper. - 3 " sweet marjoram. - -Mix well together.--_Mrs. S. M._ - - -SAUSAGE MEAT. - - 25 pounds lean pieces cut from the shoulder and tenderloin. - 15 pounds fat from the back of the chine. - 1 pound salt; a half pound of black pepper. - 4 ounces allspice. - 1 ounce sage. - -Cut the fat in small pieces and then chop it; chop the lean very fine: -mix all together, kneading in the seasoning. Press it down in small -pots and pour melted lard over the top.--_Mrs. J. D._ - - -SWEETBREAD OF HOG. - -This nice morsel is between the maw and ruffle piece inside of the -hog. Put them in soak for a day; parboil them and then gash them and -stew them in pepper, butter, one teacup of milk and a little vinegar. - -Or they are very nice fried or broiled.--_Mrs. P. W._ - - -SOUSE CHEESE. - -Lay the meat in cold water as cut from the hog. Let it stand three or -four days, shifting the water each day. Scrape it and let it stand a -day or two longer, changing the water often, and if it should turn -warm, pour a little salt in the water. The oftener it is scraped, the -whiter will be the souse. Boil in plenty of water to cover it, -replenishing when needed. When tender enough, put it in milk-warm -water, and when cold in salt water. Boil the head until the bones will -almost fall out. Clean one dozen or more ears and boil also; while -hot, chop very fine, and season with pepper and salt. - -Put in a mold or bowl with a weight on top. The feet may be soused -whole, or cut up with the head and ears; but it is not so nice. Clean -them by dipping in boiling water and scraping; do not hold them to the -fire to singe off the hair. One head and one dozen ears will make a -good-sized cheese.--_Mrs. W._ - - -TO MAKE SOUSE FROM HOG'S FEET. - -As soon as the hog is cleaned, cut off the feet and throw them in a -tub of cold water with a handful of salt; let them remain covered in -water until you are ready to clean them, which should be done as soon -as possible, as they will be much whiter. To get the hoof off, put the -feet in hot water (not above the hoof); as soon as they get hot -enough, slip a knife between the foot and hoof, and slip it off; then -scrape the foot nicely, and throw into a tub of clear water; do this -for several days. When you have scraped and changed the water for a -week, then wash them clean and put them on to boil. First put them in -a clean pot with a thin gruel made of corn meal; boil until half done. -Wash them off, and put on in clear hot water, and boil till done, then -take them up and throw them into a firkin of clean salt and water; -keep closely covered to prevent them from molding. They are now ready -to fry, which should be done by splitting the foot in half and fried -in egg batter.--_Mrs. P. W._ - - -TO CURE LARD. - -As soon as it is taken from the hog, cut in small pieces, wash clean, -press out the water, and put in the pot to boil, with one gallon of -water to a vessel holding four gallons. Boil briskly until nearly -done, or until the cracklins begin to brown, then cook slowly to -prevent burning. The cracklins should be of a light brown and crisp, -and will sink to the bottom when done. This is Leaf Lard. - -The fat off of the backbone is also very nice, done in the same way, -and does not require soaking, unless bloody. The fat from the entrails -can also be made into nice lard by soaking for a day or two in fresh -water, changing it frequently, and throwing a handful of salt in the -tub of water to draw out the blood and impurities. When ready to -render, wash in warm water twice and boil in more water than you do -for leaf lard. The cracklins will not become crisp, but remain soft, -and will sink to the bottom; they are used for making soap. - - -VIRGINIA MODE OF CURING HAMS. - -Put one teaspoonful saltpetre on the fleshy side of each ham. Salt -_not too heavily_ for five weeks; if the weather is freezing cold, six -weeks; then brush the hams well, and rub them with hickory ashes; let -them lie for one week, then hang and smoke them for six weeks with -green hickory chips. After brushing, pack them in hickory ashes in a -bulk.--_Mrs. P. C. M._ - - -TO CURE BACON. - -Pack the meat in salt and allow it to remain five weeks. Then take the -hams up, wash off, and wipe dry. Have some sacks made of about -seven-eighths shirting, large enough to hold the hams and tie above -the hock. Make a pot of sizing of equal portions of flour and corn -meal, boil until thick, and dip each sack until the outside is well -coated with sizing. Put the hams in bags, and tie tight with a strong -twine and hang by the same in the smoke-house. - - -CURING BACON. - -One peck salt to five hundred pounds pork. To five gallons water: - - 4 pounds salt. - 1 pound sugar. - 1 pint molasses. - 1 teaspoonful saltpetre. - -Mix, and after sprinkling the fleshy side of the ham with the salt, -pack in a tight barrel. Hams first, then shoulders, middlings. Pour -over the brine; leave the meat in brine from four to seven -weeks.--_Mrs. Dr. J._ - - -FOR CURING HAMS. - -For five hundred pounds hams. - - 1 peck and 11/2 gallons fine Liverpool salt. - 13/4 pounds saltpetre. - 1 quart hickory ashes well sifted. - 1 quart molasses. - 2 teacups cayenne pepper. - 1 teacup black pepper. - -Mix these ingredients well together in a large tub, rub it into each -ham with a brick, or something rough to get it in well. Pack in a -tight, clean tub and weigh down. Let the hams remain six weeks; then -take them out and rub each one on the fleshy side with one -tablespoonful black pepper to avoid skippers. Hang in the meat house, -and smoke with green hickory for from ten to twelve hours a day for -six weeks, not suffering the wood to blaze. On the 1st of April, take -them down and pack in any coal ashes or pine ashes well slaked. Strong -ashes will rot into the meat.--_Mrs. R. M._ - - -AN IMPROVEMENT TO HAMS. - -Sometimes very good bacon is found to be of a bad color when cooked. -This may be remedied by keeping it in ashes (hickory is best) for a -few weeks before using. Must then be hung up, with ashes adhering, -until needed. This also prevents skippers.--_Mrs. S. T._ - - -TO BOIL A HAM WEIGHING TEN POUNDS. - -Let it soak for twenty-four hours, changing the water two or three -times. Boil it slowly eight or ten hours: when done, put it into a -dish, as nearly as possible the shape of a ham, taking care first to -take out the bone--turn the rind down. When cold, turn it out into a -large dish, garnish with jelly and ornamental paper. Serve with the -rind on. To be eaten cold.--_Mrs. W. C. R._ - - -TO BOIL HAM. - -Put in the water one pint vinegar, a bay leaf, a little thyme, and -parsley. - -Boil slowly for two hours, if it weighs ten pounds; then bake. Soak -all hams twenty-four hours before cooking.--_Mrs. M._ - - -_To Boil Ham._ - -The day before you wish to boil a ham, scrape, wash and wipe it dry, -and put it in the sun. At night put it into water and soak till next -morning. Then lay it with the skin down in a boiler of cold water, and -boil slowly for five hours. If the ham is large, boil six hours. When -perfectly done and tender, set the boiler aside, with the ham and -liquor undisturbed, until cold. Then take off the skin, sprinkle black -pepper over thickly, and sift over crackers first browned and pounded; -for special occasions, place at equal distances over the ham, scraped -horseradish in lozenge shape, and edged with curled parsley. This mode -keeps the ham juicy.--_Mrs. S. T._ - - -BAKED HAM. - -First of all, soak an old ham overnight, having first washed and -scraped it. Next morning put in a boiler of milk-warm water with the -skin side down. Boil slowly for four or five hours, according to size, -and if a very large ham, six hours. When done, set aside the boiler -with the ham and liquor in it, to remain until cold, when the skin -must be taken off, and it must be trimmed of a nice shape. Sprinkle -over two tablespoonfuls black pepper. Lay the ham on a grating or -twist in the baking-pan, in which pour a pint of water, and set it in -a hot oven. This mode prevents the frying so disagreeable to the -taste. After the ham is heated through, and the pepper strikes in, -sift over cracker; return to the oven and brown, then decorate with -scraped horseradish and parsley, and serve.--_Mrs. S. T._ - - -BAKED HAM OR TONGUES. - -Boil the ham and grate some powdered cracker thickly over it; first -rubbing it with beaten yolk of egg. Bake with butter. Lay slices of -currant jelly around the tongue, and garnish the ham with -parsley.--_Mrs. R._ - - -_Baked Ham._ - -Most persons boil ham, but it is much better if baked properly. Soak -it for an hour in clean water and wipe dry; next spread it all over -with a thin batter, put it into a deep dish with sticks under it to -keep it out of the gravy. When it is fully done, take off the skin and -batter crusted upon the flesh side and set it away to cool.--_Mrs. B. -J. B._ - - -STUFFED AND BAKED HAM. - -After your ham is boiled, take the skin off. Take pepper, allspice, -cloves and mace, well pounded; add a little bread crumbs, and a little -brown sugar; mix with a little butter and water. - -Gash your ham and take out plugs; fill in with the mixture. Rub the -ham with an egg beaten, and grate on bread crumbs and white sugar. - -Put in the oven and brown.--_Mrs. D. R._ - - -TO STUFF FRESH CURED HAM. - - Boil the ham. - Take one-half pound grated cracker or bread. - 1/2 pound butter. - 1 teaspoonful spice. - 1 teaspoonful cloves. - 1 teaspoonful nutmeg. - 1 teaspoonful ginger. - 1 teaspoonful mace. - 3 spoonfuls sugar. - Celery-seed or celery. - 6 eggs, beaten light. - 1 spoonful mustard. - -Mix all well together and moisten with cream, if too stiff. Whilst the -ham is hot, make holes to the bone and fill with this mixture. Put in -the stove to brown. - - -SPICED HAM. - -Salt the hams for two days; put them in a keg and for each ham add: - - 1/2 cup molasses. - 1 tablespoonful spice. - 1 tablespoonful black pepper. - A pinch of saltpetre. - -Let them stand four days, turning each day, then hang them up.--_Mrs. -D. R._ - - -BROILED HAM. - -To have this dish in a perfection, ham must first be soaked, then -boiled nearly done, and set aside to take slices from, as wanted. Cut -rather thin, lay on a gridiron over hot coals; when hot through, lay -on a dish, and pepper well. Pour over fresh butter melted, and serve. -If a raw ham is used, the slices must be cut thicker, dropped in a pan -of boiling water for a few minutes, then broiled as above.--_Mrs. S. -T._ - - -FRIED HAM. - -The slices are always taken from a raw ham, but are most delicate when -first simmered a short time: five minutes in a stewpan, dried with a -clean cloth and put in a hot frying-pan, first removing the skin. The -pan must be hot enough to scorch and brown both ham and gravy quickly. -Lay the slices on a hot dish, pour into the gravy half a teacup new -milk, pepper, and minced parsley; boil up and serve.--_Mrs. S. T._ - - -SHOULDER OF BACON. - -This piece is not used until cured or smoked, it is then boiled with -cabbage or salad, as you would the middling. It is inferior to the ham -or middling.--_Mrs. P. W._ - - -BACON AND GREENS. - -The middling is generally used for this purpose: cut a piece about a -foot square, boil three hours. - -Take a good head of cabbage, cut, quarter, and wash clean; press the -water out as dry as you can. Boil them one or two hours with half a -pod of red pepper; put them on a dish and the middling on top. You can -fry the cabbage next day, and make a savory dish, but it does not suit -dyspeptics. The thin part of the middling is used for frying, and is -called "breakfast bacon."--_Mrs. P. W._ - - -FRIED BACON. - -Dip the ham or slices of middling in bread crumbs. Put in a frying-pan -with chopped parsley and pepper. Just before taking off the fire, pour -to the gravy a cup of cream.--_Mrs. W._ - - -JOWL AND TURNIP SALAD. - -This is an old Virginia dish, and much used in the spring of the year. - -The jowl, which must have been well smoked, must be washed clean, and -boiled for three hours. Put in the salad, and boil half an hour; if -you boil too long, it will turn yellow. It is also good broiled for -breakfast with pepper and butter over it. - -The jaw-bone should be removed before sending to the table; this is -easily done by running a knife around the lip and under the tongue. -The jowl and salad should always be served with fresh poached -eggs.--_Mrs. P. W._ - - -PICKLED PORK EQUAL TO FRESH. - -Let the meat cool thoroughly; cut into pieces four to six inches wide, -weigh them and pack them as tight as possible in a barrel, salting -very slightly. Cover the meat with brine made as strong as possible. -Pour off a gallon of brine and mix with it one tablespoonful saltpetre -for every 100 pounds meat and return it to the barrel. Let it stand -one month, then take out the meat, let it drain twelve hours. Put the -brine in an iron kettle, and one quart treacle or two pounds sugar, -and boil until perfectly clear. When it is cold, return the meat to -the barrel and pour on the brine. Weight it down and keep it covered -close, and you will have the sweetest meat you ever tasted. - - -HOW TO COOK SALT PORK. - -Many people do not relish salt pork fried, but it is quite good to -soak it in milk two or three hours, then roll in Indian meal and fry -to a light brown. This makes a good dish with mashed turnips, or raw -onions cut in vinegar; another way is to soak it over night in skimmed -milk and bake like fresh pork; it is almost as good as fresh roast -pork. - - -HAM TOAST. - -Mince about one pint boiled lean ham. - -Add the yolks of three eggs well beaten, two tablespoonfuls cream, and -a little cayenne pepper. - -Stir all on the fire until it thickens, and spread on hot toast with -the crust cut off.--_Mrs. J. T. B._ - - -HAM TOAST. - -Chop very fine two spoonfuls of lean ham that has been cooked; take -two spoonfuls veal gravy; a few bread crumbs. - -Put all together in a stewpan and heat it. Have ready a toast -buttered, spread the above upon it, strew a few bread crumbs over it -and brown it before the fire.--_Mrs. S._ - - -HAM RELISH. - -Cut a slice of dressed ham, season it highly with cayenne pepper and -broil it brown; then spread mustard over it, squeeze on it a little -lemon juice, and serve quickly. - - -POTTED TONGUE OR HAM. - -Remove all skin, gristle, and outside parts from one pound of the lean -of cold boiled tongue or ham. - -Pound it in a mortar to a smooth paste with either one-quarter pound -of the fat, or with two ounces fresh butter. Season with cayenne, -pounded mace and allspice. - -Press it well into pots and cover with clarified butter or fat. - - -TO ROAST SHOAT. - -The hind-quarter is considered best. Cut off the foot, leaving the -hock quite short. Wash well and put into boiling water; simmer until -done, adding salt and pepper just before lifting from the kettle; salt -put in sooner hardens and toughens. Place the meat in a baking-pan and -score across, in the direction in which it is to be carved. Skim -several ladlefuls from the top of the kettle and pour over; after this -has dried off, sprinkle over a little salt and pepper, cover with an -egg beaten stiff, sift over powdered cracker, and set to brown. Lay -around sweet potatoes first parboiled, then cut in thick slices. Serve -with minced parsley and thyme, both on the meat and in the -gravy.--_Mrs. S. T._ - - -TO ROAST A FORE QUARTER OF SHOAT. - -Put it on in hot water, boil for half an hour; take it out, put in a -pan, gash it across with a sharp knife, in diamond shapes, grease it -with lard and dredge with flour, pepper and a little salt. Peel some -good Irish potatoes, lay them around the pan and set in the stove to -brown, basting frequently. This meat should be cooked done, as it is -not good the least rare. Grate some bread crumbs over it and -serve.--_Mrs. P. W._ - - -TO BARBECUE SHOAT. - -Lay the shoat in water till ready for use; if small, it will cook in -an hour. Put in the oven with two spoonfuls of water, a piece of lard, -and dredge with flour. When ready for use, pour in half a teacup of -walnut catsup, and, if not fat, a piece of butter. - - -SHOAT JOWL. - -The upper half of the head is what is generally used for what is -called "The Pig's-head Stew." Another nice dish may be made of the -under jaw or jowl by parboiling until the jaw-bone can be taken out; -always adding pepper and salt just before it is done. When perfectly -tender, score across; pepper and salt again, cover with beaten egg, -then with cracker. Set in a pan with some of the water in which it was -boiled. Put in a hot oven and brown.--_Mrs. S. T._ - - -ROAST PIG. - -When roasted whole, a pig should not be under four nor over six weeks -old. In town, the butcher prepares for roasting, but it is well to -know, in the country, how this may be done. As soon as the pig is -killed, throw it into a tub of cold water, to make it tender; as soon -as cold, take it by the hind leg, and plunge into scalding, not -boiling water (as the last cooks the skin so that the hair can with -difficulty be removed), shake it about until the hair can be removed -by the handful. When all that is possible has been taken off in this -way, rub from the tail up to the end of the nose with a coarse cloth. -Take off the hoofs, scrape and wash the ears and nose until perfectly -clean. The nicest way to dress it is to hang it by the hind legs, open -and take out the entrails; wash well with water, with a little soda -dissolved in it; rinse again and again, and leave hanging an hour. -Wrap in a coarse cloth wrung out of cold water and lay on ice or in a -cool cellar until next morning, when, if the weather is warm, it must -be cooked. It should never be used the same day that it is killed. - -First prepare the stuffing of the liver, heart and haslets of the pig, -stewed, seasoned, and chopped. Mix with these an equal quantity of -boiled potatoes mashed; add a large spoonful of butter, with some -hard-boiled eggs, parsley and thyme, chopped fine, pepper and salt. - -Scald the pig on the inside, dry it and rub with pepper and salt, -fill and sew up. Bend the fore legs under the body, the hind legs -forward, under the pig, and skewer to keep in position. Place in a -large baking-pan, pour over one quart of boiling water. Have a lump of -fresh butter tied up in a clean rag; rub it all over the pig, then -sprinkle over pepper and salt, putting some in the pan with a bunch of -herbs; invert over it a baking-pan while it simmers, and steam until -entirely done. Underdone pork, shoat, or pig, is both unpalatable and -unwholesome. Remove the pan, rub over with the butter and baste often. -When of a fine brown, cover the edges of a large dish with a deep -fringe of curled parsley; first sift over the pig powdered cracker, -then place it, kneeling, in the green bed. Place in its mouth an -orange or a red apple; and, if eaten hot, serve with the gravy in a -tureen or sauce-boat. It is much nicer cold; served with little mounds -of grated horseradish amongst the parsley.--_Mrs. S. T._ - - -TO STEW PIG'S HEAD AND JOWL. - -Clean the head and feet; take out the bone above the nose; cut off the -ears, clean them nicely. Separate the jowl from the head; take care of -the brains to add to the stew. Put the head, jowl, feet and part of -the liver in water sufficient to keep well covered; boil until quite -done. Split the feet to put on the dish; hash the head and liver; but -do not spoil the jowl, which must be put in the middle of the dish and -surrounded with the feet and hash. Put all of the hash, jowl and feet -in the pot and season with a cup of cream, a lump of butter, pepper -and salt, a tablespoonful walnut catsup, an onion chopped fine, a -stalk of celery. - -A teaspoonful mustard improves it. - -Stew half an hour; thicken the gravy with grated bread.--_Mrs. P. W._ - - -SHOAT'S HEAD. - -Get a shoat's head and clean it nicely. Boil and chop in pieces. -Season with: - - 2 tablespoonfuls tomato catsup. - 2 tablespoonfuls walnut catsup. - 2 cups water. - A little flour. - 1 large spoonful butter. - Pepper and salt. - -Have two or three hard-boiled eggs, cut them in half and lay on the -top of the head; set it in the oven to bake. - -Veal or mutton head, can be cooked in the same way, but are not so -nice.--_Mrs. R._ - - -SHOAT'S HEAD, TO STEW. - -Clean the head and feet; and put them on to parboil with the liver. -Then split up the head, through the nose, taking out the bones. Cut -the meat from the feet and chop up with the liver, season this with -pepper and salt. - -Lay the head open and fill it with this mince and the yolks of some -hard-boiled eggs: if this does not fill the head, add some grated -bread crumbs or crackers and butter. - -Sew up the head and bind it with thread; put it in the pot with the -water it has been parboiled in and let it stew slowly. Take up the -head, and add to the gravy a lump of butter, rolled in flour, some -browning and some walnut catsup. Pour this over the head, which should -be brown. If the shoat is not very small, use bread and butter instead -of the liver.--_Mrs. R._ - - -TO HASH PIG'S HEAD. - -Take head, feet, and haslet of pig; boil them until done, then cut -them up fine, taking out the bones. - - Add black pepper, salt, a little sage. - 2 onions chopped fine. - A little red pepper. - 1 teaspoonful mace. - 1 teaspoonful cloves. - -Put it back in the same vessel with liquor and cook till done, then -thicken with a little flour. Add two hard-boiled eggs and one cup -walnut catsup.--_Mrs. Dr. J._ - - - - -BEEF AND VEAL. - - -In selecting beef, see that the flesh is firm and of a clear red, and -the fat of a yellowish white. In buying a quarter of beef, it is -better to have it cut up by the butcher, if you are living in town. -The hind quarter is considered better, and sells higher than the fore -quarter. If a roasting piece is desired, the sirloin from the hind -quarter is usually preferred. It is not generally known, however, that -the second cut of the rib-roast from the fore quarter is the finest -roast from the beef. - -When the bone has been removed, and the meat skewered in the shape of -a round, by the butcher, it is well to roast it on a spit before an -open fire. If the latter cannot be obtained, however, plunge the beef -for a moment in boiling water, then rub well with salt and pepper, -dredge with flour, and place on a little grate or trivet which will -readily go in a baking-pan. In this pour about a pint of the water in -which the beef was scalded. Place it in a very hot oven, with an -inverted tin plate on top of the roast. Remove this plate often to -baste the meat. When nearly done, which will be in about two hours for -a roast of six pounds, baste several times and bake a nice brown. -Season the gravy with minced onion, parsley and thyme, add a little -salt and pepper and a tablespoonful of the meat flavoring of which a -receipt was given in the general directions about meat. Serve the -gravy in a sauce-tureen, so that each person may choose whether to eat -the beef with gravy or with the juice that escapes from the meat while -it is being carved. The latter mixed with grated horseradish is -preferred to gravy by some persons. - -Every portion of the beef, from head to feet, is useful and delicious -when properly prepared. - -The rounds and rump pieces are generally used for beef _a la mode_. - -Fresh beef from the ribs, boiled with turnips, is considered a nice -dish by some persons. - -For steak, nothing is so nice as tenderloin or porter-house steak. I -take this occasion to protest against the unwholesome custom of frying -steak in lard. When inconvenient to broil, it may be deliciously -cooked by being first beaten till tender, then laid in a hot -frying-pan, closely covered, and cooked without lard or butter, in its -own juices. When scorched brown on both sides, but not hard, remove -the pan from the fire, pepper and salt the steak, and put a large -tablespoonful of fresh butter on it. Press this in with a knife and -fork, turning the steak, so that each side may absorb the butter. -Serve on a hot dish. The whole process will not consume five minutes. -Some persons think it best to add the salt after the steak is done, -though many good housekeepers salt and pepper the steak before -broiling it. Beefsteak should be cooked rare; it is a great mistake to -cook it till hard and indigestible. - -The parts most suitable for soup are the head, neck, shank, and all -the unsightly parts. After the bones are broken and the meat boiled -from them, the liquor is used for soup, while the meat, picked or cut -to pieces, will make an excellent stew seasoned with potatoes, -turnips, sweet herbs, one tablespoonful of butter and the same of meat -flavoring. - -It is well always to keep brine on hand for corning beef. All the -parts not desirable for roast or steak had better be corned. - -The beef, after being dressed, should be hung up by the hind legs, -with a smooth, round piece of timber sufficiently strong to hold the -weight, passed through the legs at the hock, or run between the tendon -and bone, with short pegs to keep the legs stretched apart. Then with -a sharp axe, standing behind the suspended beef, split it down the -backbone, severing it in half. Then pass a knife through the ribs, -leaving two or three short ribs on the hind-quarter. Sever the -backbone with an axe. Then cut with a sharp knife straight across the -parallel line with the spinal bone, which piece must be divided into -two pieces, the sirloin and steak. Then take off two rounds, or three, -according to the size of the animal, cutting with a sharp knife, and -cutting the bone with a meat saw or axe, as near the joints as -possible, which leaves the shin-bone. - -The fore quarter then is divided into four pieces, after taking off -the shoulder, which may be divided into three or more pieces. - -The loin of veal is the nicest part, and is always roasted. - -The fillets and knuckles may be stewed and roasted. - -The latter is nicest for soup. - -The breast may be stewed or roasted. - -The cutlets are nicest from the legs or fillet. - -The head is a dish for soup, stew or pie. - -Sweetbreads from the throat make a delicious dish, much prized by -epicureans. - -The feet, boiled till the bones drop out, make a delightful dish, -fried in batter, while the water in which they are boiled makes -excellent jelly. - -Veal, to be eaten in its perfection, should be killed when from four -to six weeks old. - - -BEEF. - -The sirloin, or fore and middle ribs, are best for roasting. - -The steaks are best cut from the ribs, or the inner part of the -sirloin; shank, tail and head make nice soup.--_Mrs. W._ - - -TO ROAST BEEF. - -Lay the meat on some sticks in a dripping-pan or other vessel, so that -it will not touch the water which it is necessary to have in the -bottom. Season with salt and pepper, and put in the oven three or -four hours before it is wanted for the table. Baste it often with the -water in the bottom of the pan, renewing it as often as it gets low. -This makes sweet, juicy roast beef. The great secret of it is, not to -have the meat touch the water in the bottom of the pan, and to baste -it often. Tough, unpromising pieces of beef are best cooked by -steaming them an hour and a half or so and then putting them in the -oven and roasting as much longer. - -Crackers, first browned and then pounded, should always be kept to -sift over roast meats: and curled parsley to garnish with. Grated -horseradish is also excellent with the roast.--_Mrs. S. T._ - - -RIB ROAST OF BEEF. - -Get, from the butcher, a rib-roast--the second cut is best--and get -him to take out the bones, and roll and skewer it: if this is not -convenient, it can be done at home with a sharp knife. Before -roasting, take out the wooden skewers put in at market, unroll, season -well with salt and pepper and anything else liked, and roll again -tightly, fastening securely with the iron skewer pins. Put it in a pan -on a little iron griddle or trivet, made for the purpose to keep it -just over the pint of water in the pan. Pepper and salt freely, dredge -with flour and baste. Some persons like half a teacup of pepper -vinegar, poured over just before it is done; and minced onion, thyme -and parsley added to the gravy, which should be brown.--_Mrs. B._ - - -TO ROAST BEEF. - -The sirloin is the nicest for the purpose. - -Plunge the beef in boiling water and boil for thirty minutes: then put -it in the stove-pan; skim the top of the water in which it has been -boiled, and baste the roast, after dredging it with flour; pepper and -salt to taste. Baste frequently, and roast till done.--_Mrs. P. W._ - - -BEEF A LA MODE. - -Take, from a round of fresh beef, the bone; beat the meat all over -slightly to make tender. Grate a loaf of bread, mix with it equal -quantities of-- - - Thyme and parsley, rubbed fine. - 1 onion. - The marrow from the bone. - 1/4 pound suet. - Pepper and salt, cloves and nutmeg to the taste. - -Mix these ingredients with three eggs well beaten: fill the place from -whence came the bone, and what is left rub all over the round: fasten -well with a tape, tied round to keep in shape. Cover the pan with -slices of bacon, lay the beef upon them, baste with butter: pour in -the pan a pint of water. Cover closely and stew gently for six hours; -when thoroughly done, take out the beef, skim the fat from the gravy, -strain into a saucepan, set it on the stove and stir into it one -teacup Port wine. Let it come to a boil and send to the table in a -sauce tureen. You may, for supper, dish cold: dress with vegetable -flowers, whites of eggs boiled hard and chopped fine.--_Mrs. J. W. S._ - - -_Beef a la Mode._ - -Take a round or a rump piece of beef, take out the bone, the gristle -and all the tough pieces about the edges. Fill the cavities from which -the bone was taken, with suet, and fat salt pork. - -Press this so as to make it perfectly round, pass around a coarse, -strong piece of cloth, so as to hold it firmly in shape. If the round -is six inches thick, the cloth must be six inches wide, leaving the -top and bottom open. With a larding needle, fill this thickly with -strips of fat pork, running through from top to bottom and about one -inch apart each way. Set this in a baking-pan, pour over: - - 1 teacup boiling water, - 1 teacup boiling vinegar; mixed. - -Add to this one heaping tablespoonful brown sugar and a bunch of -herbs. - -Sprinkle over the beef liberally with salt and black pepper; chop one -small onion fine, and lay over top of the beef. Simmer this for two or -three hours, basting frequently and keeping an inverted tin plate over -the beef except when basting. If the gravy stews down too much, add -stock or broth of any kind. Turn it over, and let the top be at the -bottom. When it is done and tender, skim the fat from the gravy. Pour -over: - - 2 tablespoonfuls celery vinegar. - 2 tablespoonfuls pepper. - 2 tablespoonfuls made mustard. - 1 wineglassful acid fruit jelly. - -Simmer and bake for two hours longer, frequently basting, that it may -be soft and seasoned through and through. Take the beef from the pan -and remove the cloth; place in a large flat dish, pour over the gravy, -and over this one teacup of mushroom sauce. Sift finely powdered -cracker over the top and garnish with grated or scraped horseradish -and parsley.--_Mrs. S. T._ - - -_Beef a la Mode._ - - To 10 pounds of beef, 4 onions chopped up. - 1 tablespoonful allspice, 1 teaspoonful mace. - Red pepper and salt to the taste. - 1 pint strong vinegar. - -Rub the beef in the mixture for three or four days, then cook, with -all these ingredients. The H piece is generally the part taken for -this purpose.--_Mrs. M. B._ - - -BOILED BEEF AND TURNIPS. - -The brisket or breast of beef is nicest for boiling. Keep sufficiently -covered in water, boiling three hours, or until tender. - -Peel and slice half a dozen turnips and put with beef, boiling until -soft enough to mash with a spoon, which will require about thirty -minutes. Dress with one teacup of milk, pepper and salt to the taste. - -Stew together a short time and put in bottom of dish with beef on the -top.--_Mrs. P. W._ - - -TO COLLAR BEEF. - -Take a flank of fresh beef, stew it with pepper, salt, allspice, -saltpetre, thyme, and sage. - -Then roll as hard as you can, and wind a string around it; then boil -till done. It must be served up cold, cut in slices.--_Mrs. M. P._ - - -ROLLED BEEFSTEAK. - -Beat a large tender steak thoroughly and carefully. - -Sprinkle over salt, pepper, sage, minced onion, minced parsley, and -bits of butter. - -Have ready some mealy Irish potatoes mashed fine, and seasoned with a -little butter and salt. Spread over all, and roll up tightly: fasten -the ends and sides securely with skewer pins. Place in a pan with such -broth or gravy as may be on hand; if none, two teacups of boiling -water, and one small minced onion, pepper, salt, and one slice of -pork. - -Simmer and baste as you would a roast duck. Sift over it browned -cracker, pounded fine. Very nice.--_Mrs. S. T._ - - -BEEFSTEAK BROILED. - -Cut the steak one-half inch thick; it should then be beaten with a -steak beater or pestle. The griddle should be hot and on the coals: -place the steak on the griddle, and as soon as seared, turn it; when -both sides are seared, place it in a pan, season it with pepper, salt, -and butter: repeat this for every piece of steak, and place in the -pan, which should be kept closely covered without being on the fire. -If your heat is sufficient, from three to five minutes is sufficient -to cook.--_Mrs. P. W._ - - -BROILED STEAK. - -A porter-house steak is considered, by some persons, best, others -prefer the tenderloin. Beat either tender, and place on a gridiron -over coals, frequently turning. Have ready a hot dish, place the steak -on it, pepper and salt well, then with a knife and fork profusely -butter, with one large tablespoonful fresh butter, turning and -pressing it so as to absorb the butter; pepper again and set the dish -over boiling water until wanted, when it will be found tender and -juicy, if not cooked too long on a gridiron. One tablespoonful pepper -vinegar gives this the taste of venison, and to this may be added one -tablespoonful made mustard, for those who like highly seasoned -food.--_Mrs. S. T._ - - -HOW TO COOK BEEFSTEAK. - -Take a thin, long-handled frying-pan, put it on the stove and heat it -quite hot. In this put the pieces of steak previously pounded, but do -not put a particle of butter in the frying-pan and do not salt the -steak. Allow the steak to merely glaze over and then turn it quickly -to the other side, turning it several times in this manner, until it -is done. Four minutes is sufficient for cooking. When done, lay it on -the platter, previously warmed; butter and salt, and set a moment in -the hot oven. Allow the steak to heat but a moment on each side; this -helps it to retain all its sweet juices, and putting on the salt at -the last moment, after it is on the platter, draws out its -juices.--_Mrs. S. T._ - - -BEEFSTEAK FRIED WITH ONIONS. - -Prepare the steak as for broiling, pepper and roll in flour and fry in -lard; remove the steak from the pan when done; add to the gravy one -chopped onion, pepper, salt, one-half teacup water, and a little -mustard. - -Cook a few minutes, put the steak in the gravy--let it remain a short -time; send to the table hot.--_Mrs. P. W._ - - -TO FRY STEAK. - -Hunt up all the pickle and take from each one teacup vinegar, lay the -steak in a deep dish, pour over the vinegar and let it stand one hour. -Take a clean frying-pan, throw in one ounce butter, and some of the -vinegar from the dish, sufficient to stew the steak. If managed -properly, when done it will be imbedded in a thick gravy. Put the -steak in a hot dish, before the fire; into the pan, put one spoonful -black pepper, one or two of catsup, and one of raw mustard.--_Mrs. S._ - - -_Fried Steak._ - -Get from the butcher a tenderloin or porter-house steak. Do not wash -it, but be careful to lay it on a clean block and beat it well, but -not into holes, nor so as to look ragged. Sprinkle over pepper and -salt, then dredge with flour on both sides. - -Have ready a hot frying-pan, lay in the steak and cover closely. The -juice of the meat will be sufficient to cook it. Turn often, as the -pan must be hot enough to scorch and make the steak and gravy brown. - -Before it gets hard or overdone, butter liberally; place in a hot -dish. Pepper again, and, if preferred, pour over first one -tablespoonful pepper vinegar, then one tablespoonful made mustard, and -turn in over all the hot gravy. Sift powered cracker over and -serve.--_Mrs. S. T._ - - -FRIZZLED BEEF. - -Shred some dried beef, parboil it until it is sufficiently freshened, -drain off the water and add enough boiling water to cover it. Rub -equal quantities of butter and flour together until smooth, then add -to the beef. Beat up three eggs, yolks and whites together, stir these -in with a little pepper, a couple of minutes before taking from the -fire. This is to be served hot on toast.--_Mrs. F._ - - -FRICASSEED BEEF. - -Take any piece of beef from the fore quarter, such as is generally -used for corning, and cook it tender in just water enough to have it -all evaporate in cooking. When about half done, put in salt enough to -season well, and half teaspoonful pepper. If the water should not boil -away soon enough, turn it off, and let the beef fry fifteen -minutes--it is better than the best roast beef. Take two -tablespoonfuls flour, adding the fat--when mixed, pour on the hot -juice of the meat. Serve with apple sauce.--_Mrs. D._ - - -BEEF STEW. - -This is best when made of slices cut from an underdone roast, and -simmered in any liquor in which meat has been boiled, but if none is -at hand, use water instead--just covering the beef. - -To a half dozen slices of the usual size, add: - - 2 tablespoonfuls pepper vinegar. - 1 tablespoonful of made mustard. - 1 tablespoonful of acid fruit jelly. - 1 tablespoonful of butter. - 1 teaspoonful salt. - 1 teaspoonful celery-seed. - 1 saltspoonful black pepper. - 1 raw turnip, grated or scraped fine. - 1 mashed Irish potato. - Add minced onion and parsley. - Boil up and serve. - -Cold beefsteak or mutton chops, which are always unfit to appear upon -the table a second time, are delicious cut up in small pieces and -mixed or stewed separately in this way.--_Mrs. S. T._ - - -TO STEW A RUMP OF BEEF. - -Stuff the beef with shallots, thyme, parsley, chopped fine, slips of -bacon, pepper, salt and allspice. Then lay it in a pot with water -sufficient to keep it from burning before it is done. Thicken the -gravy with burnt flour and butter, and when it is served up, pour a -little wine over it and strew the top with allspice.--_Mrs. M. P._ - - -LEBANON STEW. - -Take scraps of raw beef, such as are not fit for boiling, cut very -fine, picking out all the strings, and put into a kettle, and more -than cover with cold water. Let it boil several hours, or until the -water is nearly all gone. Season with butter, pepper and salt. It is -rich and needs but little seasoning. Serve hot, as you would -hash.--_Mrs. S. T._ - - -BEEF COLLAPS. - - 11/2 pounds lean beef, chopped fine. - 1 tablespoonful lard. - 1 tablespoonful of butter. - With enough water to cook it. - -After being well cooked, thicken gravy, and season with vinegar and -pepper.--_Mrs. H. D._ - - -TO STEW BEEF TONGUE. - -Put a fresh tongue in water sufficient to cover it, and let it simmer -six or seven hours. Skim the gravy well. Half an hour before dishing -it, add one-half wineglassful wine, one-half wineglassful walnut -catsup, a little mace, and a few cloves to the gravy, and stew awhile -together.--_Mrs. S. T._ - - -TONGUE A LA TERRAPIN. - -Take a freshly salted tongue and boil tender; take out, and split it, -stick a few cloves in, cut up a small onion, put in some sticks of -mace, and a little brown flour. - -Have water enough in a stewpan to cover the tongue; mix in the -ingredients, before putting in the tongue. Three hard-boiled eggs -chopped up fine and put in the stew. Add a glass of wine just before -taking up. Send to the table hot, garnished with hard boiled eggs cut -in rings.--_Mrs. L. C._ - - -TONGUE TOAST. - -Take cold tongue that has been well boiled, mince fine, mix it well -with cream or a little milk, if there is no cream. Add the beaten yolk -of one egg and give it a simmer over the fire. Toast nicely some thin -slices of stale bread and, having buttered, lay them in a flat dish, -that has been heated, then cover the toast with the tongue and serve -up directly.--_Mrs. S._ - - -TO ROAST AN OX HEART. - -Wash it well and clean all the blood carefully from the pipes; parboil -it ten or fifteen minutes in boiling water; drain and put in a -stuffing which has been made of bread crumbs, minced suet or butter, -thyme or parsley, salt, pepper, and nutmeg. - -Put it down to roast while hot, baste it well with butter, and just -before serving, stir one tablespoonful currant jelly into the gravy. -To roast, allow twenty minutes to every pound.--_Mrs. A. M. D._ - - -BEEF HEART. - -Parboil the heart until nearly tender, then gash and stuff with rich -stuffing of loaf bread, seasoned with onion, salt, pepper, and sage. -Then put in a pan and bake, turning it several times. Baste with gravy -whilst baking.--_Mrs. J. H._ - - -STEWED KIDNEYS. - -Soak the kidneys for several hours, put them on to boil until tender. -Roll them in flour, add a lump of butter the size of an egg, two -spoonfuls catsup--any kind will answer, though walnut is the best; -pepper and salt to the taste. Stew them until well seasoned.--_Mrs. P. -W._ - - -TO STEW BEEF KIDNEYS. - -Cut into pieces and stew in water, with a nice addition of savory -herbs, pepper and salt, and a handful flour to thicken the gravy; -flavor and color the latter with burnt sugar.--_Mrs. H._ - - -KIDNEYS FRIED. - -After plunging in boiling water, cut them in thin slices and fry in -hot butter; add pepper, salt, and toss them for a few minutes in rich -brown gravy.--_Mrs. M._ - - -BEEF KIDNEY, TO FRY. - -Trim and cut the kidney in slices; season them with salt and pepper, -and dredge well with flour; fry on both sides, and when done, lift -them out, empty the pan and make a gravy for them with a small piece -of butter, one dessertspoonful flour, pepper, salt, and a cup of -boiling water. Shake these around and give them a minute's simmering; -add a little tomato or mushroom catsup, lemon juice, vinegar, or any -good sauce to give it a flavor. Minced herbs are to many tastes an -improvement to this dish, to which a small quantity of onion may be -added when it is liked.--_Mrs. A. M. D._ - - -KIDNEYS GRILLED. - -Prepare them as for stewing, cut each kidney in half and dip them in -egg beaten up with salt and pepper; bread-crumb them, dip them in -melted butter, bread-crumb them again, then grill before a slow fire; -serve with Worcestershire or some other sauce.--_Mrs. K._ - - -BROILED KIDNEYS. - -Plunge some kidneys in boiling water; open them down the centre, but -do not separate them; peel and pass a skewer across them to keep them -open; pepper, salt, and dip them in melted butter. - -Broil them over a clear fire on both sides, doing the cut side first; -remove the skewer, have ready some maitre d'hote sauce, viz.: butter -beaten up with chopped parsley, salt and pepper, and a little lemon -juice. Put a small piece in the hollow of each kidney and serve -hot.--_Mrs. P._ - - -BEEF'S LIVER. - -Skin the liver, cut in slices and lay in salt water, as soon as it -comes from market. Fry in lard with pepper, very brown. Season to -taste.--_Mrs. C._ - - -TO FRY LIVER. - -The slices must be cut thin, as they require some time to fry; brown -both sides; when taken up, add butter and salt to taste. Fry in hot -lard.--_Mrs. P. W._ - - -BEEF LIVER WITH ONIONS. - -Slice the liver rather thin, and throw into salt and water. Meantime -slice the onions and put into a deep frying-pan, just covered with -water, and boil until done, keeping it closely covered. When the water -has all boiled away, put in a heaping spoonful of sweet lard, and fry -until the onions are a light brown. Take them up in a deep plate; set -them on the back of the stove or range to keep hot, and fry the liver -in the same pan, adding more lard if there is not enough. Season all -with salt and pepper, cutting the liver in slices suitable to help one -person. Make a little mound of fried onions on each piece, grate -pounded cracker on the top, and serve.--_Mrs. S. T._ - - -DRIED LIVER FOR RELISH. - -Salt the liver well for four days; hang to smoke and dry. Cut in very -thin slices, and broil in pepper and butter.--_Mrs. W._ - - -FRIED LIVER. - -Cut the slices thin, scald them for some minutes, put them in a pan -with hot lard, and fry slowly till browned on both sides; add a little -salt and pepper. Take up the liver, and pour into the pan half a -teacup of water; let it boil a few minutes; put the liver back, stir -it up, and cover it up for a short time to keep it from being hard. - -Kidneys can be cooked the same way, excepting you must add some -butter, as they are very dry.--_Mrs. P. W._ - - -TO STEW BRAINS. - -Have them thoroughly soaked in salt water to get the blood out. Put -them in a stewpan with water enough to cover them; boil half an hour, -pour off the water, and add one teacup of cream or milk, salt, pepper, -and butter the size of an egg. Boil well together for ten minutes, -when put into the dish. Add one tablespoonful vinegar.--_Mrs. P. W._ - - -TO DRESS BRAINS. - -Lay in salt and water, then either scramble like eggs, or beat the -yolks of eggs with a little flour; dip the brains in and fry -them.--_Mrs. W._ - - -TO FRY BEEF BRAINS. - -Pour over the brains salt water, let them remain for an hour, changing -the water to draw the blood out, then pour over them some boiling -water and remove the skin. Beat up two eggs, and make a batter with a -little flour, bread crumbs and crackers. Season with pepper and salt. -Fry in hot lard.--_Mrs. P. W._ - - -TO FRY BRAINS. - -Soak the brains for several hours in weak salt water to get out the -blood; drain and put them in a saucepan and pour very little boiling -water on; simmer a few minutes. Handle them lightly, and arrange so as -to form round cakes, without breaking. Pepper them and use very little -salt; brains require very little salt. Have ready a beaten egg, and -cover the top of the cakes with it, using a spoon to put it on. Sift -over grated cracker and fry in hot lard; serve the other side the same -way. Keep closely covered while frying.--_Mrs. S. T._ - - -BRAIN CROQUETTES. - -Wash the brains of three heads very thoroughly, until they are free -from membraneous matter and perfectly white. Then scramble with three -eggs. When cold, roll into egg-shaped balls, with floured hands; dip -in beaten egg, then in cracker or stale bread crumbs, and fry in -lard.--_Mrs. R. L._ - - -TO PREPARE TRIPE. - -Empty the contents of the stomach of a fat beef; put it in boiling -water, one piece at a time, to prevent getting too hot. Scrape with a -sharp knife, then put it in a vessel of cold water with salt; wash -thoroughly, and change the salt water every day for four or five -consecutive days; when perfectly white, boil in a very clean vessel of -salt water. Then put it in vinegar until you wish to use it. Cut it in -pieces of three or four inches square, and fry in egg batter.--_Mrs. -J. H._ - - -TRIPE. - -The moment the tripe is taken out, wash it thoroughly in many cold -waters. (If you have quick-lime, sift it over the dark inner coat, and -instantly scrape off the coat.) Cut it in four parts. Have ready -boiling water, dip and scrape until it becomes quite white. Prepare -weak brine with a considerable mixture of meal; let it soak a day. -Continue to shift it every day, and every other day scrape it; this -must be done for a week, and then make nice gruel, in which it must be -well boiled, first tying it up in a cloth. When boiled, take it out of -the cloth, and lay it in a weak brine for a night, after which it may -be put with the feet.--_Mrs. R._ - - -BEEF TRIPE. - -Clean the tripe carefully. Soak several days in salt water, then in -clear water, changing several times. Cut in slices, boil perfectly -done, dip in a batter of egg (beaten light), milk and flour, or sift -meal over it. Fry or broil. Season with pepper and salt. - - -TO FRY TRIPE. - -Cut the tripe after it has been boiled, into strips about four inches -wide and six long. Make a batter with two eggs, one teacup of flour -and a little milk. Pepper the tripe and roll it in the batter. Fry in -a pan of hot lard; as soon as one side is done, turn it over on the -other side.--_Mrs. P. W._ - - -GRAVY FOR ROAST BEEF. - -When the joint is done to a turn, dish it and place before the fire; -then carefully remove the fat from the dripping-pan, and pour the -gravy into the dish, not over the meat, as is the custom of -inexperienced cooks, who, moreover, ruthlessly drown it with a cupful -of boiling water or highly flavored made-gravy. This is an error, for -there is always a sufficient quantity of natural gravy in good meat to -render the use of foreign sauces superfluous.--_Mrs. P._ - - -BROWN GRAVY. - -Take the gravy that drips from the meat; add a little water, one -spoonful butter, a little flour, a little pepper and a little salt. -Stew all together.--_Miss E. P._ - - -BOLOGNA SAUSAGE. - -Take ten pounds of beef, and four pounds pork, two-thirds lean and -one-third fat; chop very fine and mix well together. Season with six -ounces fine salt, one ounce black pepper, one-half ounce cayenne -pepper, and sage to the taste.--_Mrs. Dr. S._ - - -BEEF SAUSAGE. - -Take tough beef and run it through a sausage machine. Form the pulp -into shapes an inch thick, and the size of a common beefsteak. Season -to the taste.--_Mrs. C._ - - -COW HEEL. - -As soon as the beef is killed, throw the feet in cold water, and let -them remain during the night. In the morning, put them into a pot of -cold water and let them boil until you find you can easily take off -the hair and the hoof with a knife; take care as the water boils away -to replenish with boiling water. Have ready strong brine, not boiled -nor strong enough to bear an egg, and the moment the feet are -stripped, throw them in. Let them stand one night and in the morning -pour the brine from them and put to them a fresh brine, with a small -quantity of vinegar. In a day or two, they are fit for use.--_Mrs. R._ - - -COW HEEL FRIED. - -Buy the feet prepared at the butchers; boil well done. Season with -salt and pepper. - -Have ready an egg batter; fry brown, and serve hot. A nice breakfast -dish.--_Mrs. R. L. O._ - - -TO FRY BEEF HEEL. - -Have a batter made of eggs, flour, etc., as for tripe. Split the feet -into convenient shapes and fry in hot lard. Pour some vinegar over -them while frying.--_Mrs. P. W._ - - -DAUBE FROIDE. - -Take a beef shin, chop in several places to break the bone, keep it -cooking in just water enough to prevent burning, till it falls to -pieces. - -Then after taking out the bones, season with one heaping teaspoonful -flour rubbed into one tablespoonful butter, red and black pepper, salt -and celery seed. - -Stew it long enough to cook the flour. Pour into a deep dish, cover -with a plate, and put weights on it to press it. Eat cold, as -souse.--_Mrs. C. M. A._ - - -A FRENCH DISH. - -To two beef feet, put four gallons water; set on the fire at eight -o'clock in the morning. When the bones have dropped off add the half -of one large onion, two red peppers, and one sprig parsley, all -chopped fine. - -Take another pot, put in two gallons water, in which cut up one-half -gallon nice pieces of beef, half an onion, one red pepper, parsley, -all chopped fine, and salt. When all has boiled to pieces, put all -together and let it boil half an hour. Press as souse cheese.--_Mrs. -T._ - - -BRINE FOR BEEF. - - 9 quarts salt. - 18 gallons water. - 2 pounds brown sugar. - 1/2 pound saltpetre. - -Boil and skim well. Let the beef get thoroughly cold, and let as much -as possible of the blood be drained out before putting it in the -brine. It may sometimes be necessary, in the course of a few months, -that the brine be boiled and skimmed a second time. - -This quantity will suffice for about half of an ordinary sized -beef.--_Mrs. A. C._ - - -TO CORN BEEF. - -For every hundred pounds of beef, take: - - 6 pounds salt. - 2 pounds brown sugar. - 2 ounces saltpetre. - 3 or 4 ounces soda. - 1 ounce red pepper. - -The whole to be dissolved in four gallons of water. The beef must be -closely packed in a barrel, and the mixture poured over so as to cover -it. Let it stand a week or ten days, or longer if the weather is cold; -then pour off the brine, boil it, and skim off the blood. Let it cool, -and pour back on the beef. Warranted to keep.--_Mrs. Dr. S._ - - -TO CORN BEEF TONGUES AND BEEF. - -One tablespoonful saltpetre to each tongue or piece of beef; rub this -in first, then a plenty of salt. Pack down in salt; after it has -remained ten or twelve days, put this, with a few pods of red pepper -cut up fine, in a brine of only salt and water, which has been boiled, -strained, and cooled, and strong enough to bear an egg. Wash a rock -clean and place on the beef or tongues, to keep them under the brine. -This will keep an indefinite length of time. Fit for use in two -weeks.--_Mrs. S. T._ - - -TO CORN BEEF OR PORK. - - 50 pounds meat. - 41/2 pounds salt. - 11/2 pounds brown sugar. - 1/2 pound saltpetre. - 1 quart molasses. - -Mix well, boil and skim. When milk-warm, pour it over the meat with a -ladle. The beef must be soaked in clear water and wiped dry, before -putting in the brine. It will be ready for use in a few weeks. Should -the brine mould, skim and boil again. Keep the meat under the -brine.--_Mrs. P. W._ - - -TO PICKLE TONGUE. - -Rub it well with salt and leave it alone four or five hours; pour off -the foul brine; take two ounces saltpetre beaten fine, and rub it all -over the tongue; then mix one-quarter of a pound brown sugar and one -ounce sal-prunella (the bay salt and sal prunella beat very fine), and -rub it well over the tongue. Let it lie in the pickle three or four -days; make a brine of one gallon water with common salt strong enough -to bear an egg, a half-pound brown sugar, two ounces saltpetre, and -one-quarter of a pound bay salt. Boil one quarter of an hour, skimming -well; when cold put in the tongue; let it lie in the pickle fourteen -days, turning it every day. When ready to use take it out of the -pickle, or hang it in wood smoke to dry.--_Mrs. A. M. D._ - - -TO CORN BEEF. - -One tablespoonful saltpetre to each piece of beef, well rubbed in. -Then rub in as much salt as it will take. Let it stand ten or twelve -days, and then put it in strong brine. Will be ready for use in a -week.--_Mrs. Col. A. F._ - - -CORNED BEEF. - -Having a quarter of beef cut into proper size and shape for nice -roasting pieces, put it in a barrel of weak brine and let it remain -four days. Then make a brine that will bear an egg, to which add: - - 1/2 pound saltpetre. - 3 pounds brown sugar. - -Transfer the beef to this barrel, cover closely, and let it remain a -week. Put a weight on the meat to insure its being kept under the -brine. Beef thus prepared in January will keep well through the month -of March, improving with the lapse of time. It is best served cold. A -valuable receipt for country housekeepers.--_Mrs. Wm. A. S._ - - -HUNTER'S BEEF, OR SPICED ROUND. - -To a round of beef weighing twenty-four pounds, take: - - 3 ounces saltpetre. - 3 ounces coarsest sugar. - 1 ounce cloves. - 1 nutmeg. - 1/2 ounce allspice. - 3 handfuls salt. - -Beat all into the finest powder; allow the beef to hang three or four -days; remove the bone, then rub the spices well into it, continuing to -do so every two or three days, for two or three weeks. - -When to be dressed, dip it in cold water, to take off the loose -spices, bind it up tightly and put into a pan with a teacupful water -at the bottom. Sprinkle the top of the meat with suet, cover it over -with a thick batter, and brown paper over it. Bake five hours.--_Mrs. -T. C._ - - -HUNTER'S ROUND, OR SPICED BEEF. - -To a round of beef that weighs twenty-five pounds, take the following: - - 3 ounces saltpetre. - 1 ounce cloves. - 1 ounce nutmeg. - 1 ounce allspice. - 1 pint salt. - -Let the round of beef hang in a cool, dry place twenty-four hours. -Take out the bone, and fill the space with suet and spices mixed. Rub -the above ingredients all over the _round_; put in a wooden box or -tub, turn it over occasionally and rub a small quantity of salt on it. -Let it remain three weeks. Then make a stiff paste of flour and water, -cover the _round_ with it and set in the oven. Bake three hours -slowly. Remove the paste when cold, and trim neatly the rough outside, -and slice horizontally. Served only when cold.--_Mrs. W. A. S._ - - -TO SPICE A ROUND OF BEEF. - -Take three tablespoonfuls saltpetre, four tablespoonfuls brown sugar, -with which rub your beef well. Two teacups of salt, one teacup of -cloves, one teacup of allspice (the spice must be ground fine). Rub -the beef with these ingredients. Put it into a tub as near the size of -the beef as possible; turn it every day in the pickle it makes. In -about four weeks it will be ready for use. For thirty pounds use two -pounds beef suet. When cooked place sticks across the bottom of the -pot to prevent its burning.--_Mrs. R. L. P._ - - -SPICED BEEF. - -Take eight or ten pounds of the thin flank, remove any gristle, skin -or bones; rub it over with half ounce saltpetre, half ounce bay salt, -then rub it well in with a mixture of spices, the the following -proportions being used: - - 1 ounce black pepper. - 1 ounce allspice. - 1/2 ounce ground ginger. - 1/4 ounce cloves. - 1/8 ounce mace. - -Use only as much as will suffice to rub the beef all over; then add -three ounces common salt, and quarter of a pound coarse sugar. - -Let the beef remain a fortnight in this pickle, turning it and rubbing -it every day: then take it out, cover it with the spices and chopped -sweet herbs, roll it very tight, tie it with tape, put it into a pan -with half-pint water, and half-pound suet. - -Bake it after the bread has been drawn, for six hours; put a heavy -weight upon it, and when cold take off the tape. - - -TO COOK A CORNED ROUND OF BEEF. - -Wash it clean of the brine, sew it in a coarse towel and boil six to -eight hours. Do not remove the towel until next day; it is nicer to -put it in a round mould and gives it a good shape. When perfectly -cold, trim nicely and cut it across the grain.--_Mrs. P. W._ - - -TO COOK CORNED BEEF-TONGUE, ETC. - -If the beef has been in brine long or has been dried, it must be -soaked in cold water twelve hours before boiling. If freshly cured it -is unnecessary. The beef should be put on in a large pot of water -early in the morning and simmer for hours. Set the pot at the back of -the range or stove, where it will gently boil during the preparation -of dinner. When it first commences to boil, take off the scum. After -it is thoroughly done, take off the boiler or pot. Set away with the -beef under the liquor to remain until next day, when it will be found -juicy and tender. With a sharp knife carefully trim, and garnish with -scraped horseradish and curled parsley.--_Mrs. S. T._ - - -HOW TO COOK CORNED BEEF. - -The flank is a nice piece to corn; though an ugly piece of meat, it -can be made a nice and delicious dish. Wash the flank clean, roll it -up as tight as you can, and tie it with strong cord in three places; -then sew it up in a coarse towel and put it on and boil from five to -six hours, according to size; take it out of the pot, but do not undo -it, put it on a dish or pan and put a weight on it; let it stand until -next day, then remove the cloth and strings; trim it, and you have a -nice dish.--_Mrs. P. W._ - - -SMOKED BEEF. - -To a piece of beef weighing about twelve or fourteen pounds, you rub -in the following: - - 1 pint salt. - 1 cup brown sugar. - 1 cup molasses. - 1/2 teaspoonful pounded saltpetre. - -Rub this well on the beef and turn it several times. At the end of ten -days drain it, rub bran on it, hang it up and smoke for several -days.--_Mrs. H. T._ - - -TO CURE BEEF FOR DRYING. - -This recipe keeps the meat moist, so that it has none of that -toughness dried beef mostly has when a little old. To every -twenty-eight or thirty pounds, allow one tablespoonful saltpetre, one -quart fine salt, mixed with molasses until the color is about that of -light brown sugar; rub the pieces of meat with the mixture, and when -done, let all stick to it that will. Pack in a keg or half-barrel, -that the pickle may cover the meat, and let it remain forty-eight -hours; at the end of that time, enough pickle will be formed to cover -it. Take it out and hang in a suitable place for drying. Allow all -the mixture to adhere to the meat that will.--_Mrs. A. M. D._ - - -TO CURE BEEF HAM. - -Divide the ham into three parts; rub on half-pint molasses; let it -remain in this molasses a day and two nights, turning it over -occasionally during the time. Rub on then one handful salt and put it -back in the vessel with the molasses; turn it over, morning and night -for ten days. Hang it up to dry for one week, then smoke a little. It -is an excellent plan, after sufficiently smoked, to put each piece of -beef in a bag, to protect from insects, and keep hanging till -used.--_Miss K. W._ - - -TO DRY BEEF AND TONGUE. - -The best pieces are the brisket, the round and rib pieces that are -used for roasting. Put about the middle of February in brine. Rub -first with salt, and let them lie for a fortnight, then throw them in -brine and let them lay there three weeks, take them out and wipe dry: -rub them over with bran and hang in a cool place and dark, not letting -them touch anything. Should there come a wet season, put them in the -sun to dry a little.--_Mrs. R._ - - -STEWED LOIN OF VEAL. - -Take part of a loin of veal, the chump end will do. Put it into a -large, thick, well-tinned iron saucepan, or into a stew-pan, add about -two ounces of butter, and shake it over a moderate fire until it -begins to brown; flour the veal well over, lay it in a saucepan, and -when it is of a fine, equal light brown, pour gradually in veal broth, -gravy or boiling water, to nearly half its depth; add a little salt, -one or two sliced carrots, a small onion, or more when the flavor is -liked, and one bunch parsley. - -Stew the veal very softly for an hour or rather more, then turn it and -let it stew for nearly or quite another hour or longer, should it not -appear perfectly done. A longer time must be allowed when the meat is -more than middling size. Dish the joint; skim all the fat from the -gravy and strain it over the meat, or keep the joint hot while it is -rapidly reduced to a richer consistency.--_Mrs. J._ - - -VEAL CHOPS. - -First beat until tender, then lay the chops in a pan, pour in just -enough boiling water to barely cover them. Cover closely and simmer -till tender, sprinkling over after they are nearly done, with a little -pepper and salt. Lift from the pan, dry with a clean towel, butter -them, then cover with beaten egg, and sift on cracker crumbs. Lay on a -baking dish or pan and set in the stove to brown. Garnish and -serve.--_Mrs. S. T._ - - -ROAST VEAL. - -Plunge into boiling water, dry with a clean cloth; rub well with -pepper and salt, then with butter. Dredge with flour, and put into a -pan with two teacups of boiling water, a slice of bacon or pork, -minced onion and parsley, pepper and salt. Set in a hot oven; simmer, -baste and brown. Veal is longer cooking than lamb. When a light brown, -with a pin, stick on a buttered paper to prevent dryness. Thicken the -gravy with brown flour, if brown gravy is wanted, but always with -mashed Irish potato if white gravy is desired.--_Mrs. S. T._ - - -VEAL STEAK. - -First beat until it is tender, then without washing lay on a gridiron -over coals; turn over it a tin plate to prevent hardness and dryness. -Turn the steak, and when well done, with a knife and fork press it and -turn it in a pan or plate of hot melted butter. After putting in plate -of hot butter and letting it absorb as much of the butter as possible, -lay it on a dish, pepper and salt it plentifully, and pour over the -melted butter. (Set in the oven a few minutes, but not long enough for -the butter to fry, which is ruinous to the flavor of steaks, game, -etc.) When done, sift over grated cracker. Garnish with parsley and -serve hot.--_Mrs. S. T._ - - -VEAL CUTLET. - -Cut the veal as if for steak or frying, put lard or butter in the pan, -and let it be hot. Beat up an egg on a plate and have flour on -another; dip the pieces first in the egg, then in the flour, on both -sides, and lay in the pan and fry until done, turning it carefully -once. This makes an excellent dish if well prepared. This way is -superior to batter.--_Mrs. D._ - - -_Veal Cutlet._ - -Cut it in pieces the size of your hand, and lay in salt water some -little time. Take out and wipe dry. Put a small piece of lard in the -pan and sprinkle the cutlet with a very little flour, pepper, and -salt. Fry until nearly done. When it begins to brown, pour off the -lard, and pour in a little water, one large spoonful butter, and a -little celery-seed. Turn it over frequently.--_Mrs. W._ - - -_Veal Cutlets._ - -Trim smoothly and beat till tender, sprinkle over pepper and salt; -then with a spoon spread over an egg beaten till thick, and cover -thickly with pounded cracker. - -Have some hot lard ready in the frying-pan, put the cutlets on to fry, -with the prepared side down; when of a light yellow brown, dress the -other side the same way and fry, keeping closely covered. When they -are perfectly done (veal should never be rare), place in a hot dish; -pour one teacup of milk, one small piece of butter, pepper, salt, and -minced onion and parsley into the pan, stirring constantly. When it -boils up, pour into the dish and garnish with parsley. Always sift -browned cracker over such dishes.--_Mrs. S. T._ - - -COLD VEAL DRESSED WITH WHITE SAUCE. - -Boil one pint milk and thicken it a little with one teaspoonful flour, -wet with cold water. When well boiled, put in very thin slices of -veal, and simmer slowly for fifteen minutes. - -Have the yolk of an egg well beaten up, and add to the meat, also a -piece of butter. - -Let it boil up once, stirring all the time, and serve it on toasted -slices of bread. A few slices of bacon, cut thin and fried to a crisp, -make a good relish with this dish.--_Mrs. G. P._ - - -MINCED VEAL. - -Cut some slices of cold veal into small bits or dice; take the cold -gravy and add to it a half-pint of boiling water, one teaspoonful -tomato or walnut catsup, the grated peel of one lemon, pepper and -salt. - -Simmer it with the meat slowly for half an hour; then add half a -teaspoonful flour made into a thin batter and pour it into the gravy, -stirring it rapidly. Boil for ten minutes; turn in one-half cupful -cream, or same quantity of milk with a small piece of butter; let it -boil up. Serve on a hot platter garnished with sippets of fried -bread.--_Mrs. P._ - - -VEAL LOAF. - - 2 pounds chopped veal. - 1/2 pound chopped pork. - 3 tablespoonfuls powdered cracker. - 1 tablespoonful sage. - 2 tablespoonfuls butter. - 1 teaspoonful black pepper. - 1 teaspoonful mace. - Salt to taste. - 1 egg well beaten and mixed in the ingredients. - -Make up into a loaf or pone, and bake slowly three and a half hours. -This is an excellent dish to use with lettuce, etc., in the spring or -early autumn, when game is out of season. It is best to be made the -day before using.--_Mrs. R. R._ - - -VEAL LOAF. - -Two and a half pounds meat taken from fillet or shoulder, or wherever -the meat is free from fat. Take out all the little white, fibrous or -sinewy particles, and chop very finely, almost to a paste. Mix in -rolled cracker crumbs with one egg to hold it together, a little -butter, red and black pepper, and salt to taste. - -Form into a small loaf; dredge with the cracker crumbs, and put -several little pieces of butter over the outside. Set this loaf -uncooked, with about one quart water or some broth, in a pan; put it -in the oven and baste constantly for two hours, and when taken out to -cool, pour any remaining liquid over the loaf. It ought to cut in -slices and be quite compact--no caverns in the inside of the -loaf.--_Mrs. G. P._ - - -VEAL CAKE. - -Take one and a half pounds veal, and half a pound of bacon, stew -together with very little water, a little salt and pepper, thyme and -parsley. - -When the veal is tender, cut into small square pieces, as also the -bacon. - -Boil four eggs hard and slice them up, and chop some raw parsley fine. - -Take a mould or small bowl, lay the slices of egg in a kind of pattern -prettily at the bottom of it. Sprinkle the parsley between the slices. -Add veal, bacon, and more egg alternately, pepper and salt to taste, -and a little grated lemon-peel, also some more parsley, and so on -until the bowl is nearly full. Fill up with the gravy the veal was -boiled in, which ought to be very rich. Let it stand until quite cold, -then turn out on a flat dish. The slices cut firmer and more solid -when the cake is made the day beforehand, which it is best to do if -the weather permits.--_Mrs. R. P._ - - -SWEETBREADS. - -Three good throat sweetbreads will make a dish. Blanch them well and -lay in cold water, then take out and dry well. Add egg, bread crumbs, -and herbs. - -Put on a dish and brown in an oven. Eat with mushroom or tomato -sauce.--_Mrs. R._ - - -_Sweetbreads._ - -Soak, and put in boiling water for ten minutes. - -Stew in cold water to blanch them. - -They may be cut in slices or in dice and put in fricassee or meats, or -ragouts, or used as a separate dish.--_Mrs. W._ - - -_Sweetbreads._ - -Lay them in salt and water, after washing; parboil until done; drain, -dry, and split in half. Rub with butter, pepper and salt. Dip in one -egg beaten stiff. Sift over pounded cracker. - -Butter a baking-dish, lay them in, and set in a hot oven to brown, or -fry until a light brown.--_Mrs. S. T._ - - -CALVES' FEET DRESSED AS TERRAPINS. - -Boil eight feet until the meat leaves the bones, then remove them. Put -them in a pan with one-half pint of the rich gravy in which they are -boiled, and add two large spoonfuls butter. - -Rub the yolks of three hard-boiled eggs with a small teaspoonful -mustard, a very little cayenne, and salt to the taste. - -When well mixed with the egg, stir all together into the feet or -gravy. Let it simmer ten minutes, and just before dishing add two -wineglasses of good cooking wine and simmer again before -serving.--_Mrs. M. E. L. W._ - - -CALF'S LIVER BROILED. - -Cut the liver in thin slices, wash it and let it stand in salt and -water half an hour to draw out the blood. Parboil in fresh salt and -water, and broil, basting frequently in butter. Lay on a hot dish with -a lump of butter.--_Mrs. A. M. D._ - - -TO FRY CALF'S LIVER. - -Cut in thin slices. Season with pepper and salt, sweet herbs, and -parsley. - -Dredge with flour and fry brown with lard. Have it thoroughly done, -but it must not be hard; keep covered while frying.--_Mrs. R._ - - -CALF'S LIVER FRIED. - -A calf's liver, as white as can be procured, flour, one bunch savory -herbs, including parsley, juice of a lemon; pepper and salt to taste, -a little water. - -Cut the liver into slices of a good and equal shape. Dip them in flour -and fry brown. Place on a hot dish and keep before the fire while you -prepare the gravy. Mince the herbs fine and put into the frying-pan -with a little more butter; add the other ingredients with one -teaspoonful flour. Simmer gently until the herbs are done, and pour -over the liver.--_Mrs. A. M. D._ - - -BEWITCHED LIVER. - - 3 pounds calf's liver, chopped fine. - 1/4 pound salt pork. - 1 cup grated bread crumbs. - 2 eggs well beaten. - 2 teaspoonfuls salt. - 2 teaspoonfuls black pepper. - 1/2 teaspoonful red pepper. - -Mix all well together, and put into a tin mould; set it in a pot of -cold water and let it boil two hours. Then set the mould in a cool -oven to dry off a little; when thoroughly cold turn it out.--_Mrs. J. -H._ - - -SIMPLE WAY OF COOKING LIVER. - -Wash calf's liver and heart thoroughly; chop them fine as possible, -after they have been boiled till very tender; then add pepper and -salt, and one tablespoonful flour, straining into it a little of the -water.--_Mrs. J. P. H._ - - -CALF'S BRAINS. - -Beat up the brains with a little lemon-peel cut fine, a little nutmeg -grated, a little mace beaten, thyme and parsley. - -Shred fine the yolk of an egg, and dredge with flour. Fry in little -flat cakes and lay on top of the baked head. - -If for soup, mix in one-half the brains with the soup while the soup -is boiling, and make the other in cakes and lay together with -forcemeat balls in the soup.--_Mrs. R._ - - -CALF'S HEAD. - -Split the head, take out the brains, boil till it will fall to pieces. -Cut it up fine and season with pepper, salt and nutmeg to the taste; -add one-quarter pound of butter, wineglassful wine, and the brains, -which are not to be boiled with the head. Put in a dish and bake with -or without paste.--_Mrs. J. D._ - - -BAKED CALF'S HEAD. - -Boil until tender, then cut into pieces and put into a deep dish with -pepper, salt, a few cloves, mace, a little thyme. - -A spoonful butter with flour, well mixed through the meat, a layer of -bread crumbs on top. Then add a wineglass of wine and fill up the dish -with the water the head was boiled in, and bake three-quarters of an -hour. Garnish with forcemeat balls and rings of hard-boiled eggs, just -before sending to the table.--_Miss N._ - - -VEAL DAUBE. - -After the head of a calf is skinned and the feet prepared by taking -off the hoofs, scraping, etc., throw them into cold water for -twenty-four hours. Put them in a boiler of cold water, and simmer -until the flesh leaves the bones and there is but little water left. - -Throw in salt, pepper, minced onion, parsley, and thyme; take the meat -and bones out. Beat up two eggs until light, add two tablespoonfuls -cold water, then the liquor from the boiler. Stir all together, boil -up and strain on the meat from the head, which must first be cut up or -picked fine and chopped with six hard-boiled eggs, and seasoned to the -taste with the juice of one lemon and wineglass of jelly. This is set -aside in a mould or bowl and eaten cold with garnish of scraped -horseradish and parsley. The calves' feet make another good dish by -drying first, then dipping in batter made of an egg, one spoonful of -flour, one small teacupful milk, with a little salt, and -frying.--_Mrs. S. T._ - - - - -MUTTON AND LAMB. - - -When the weather will admit of it, mutton is better for being kept a -few days before cooking. The saddle, which is considered the finest -piece, consists of the back or loin and upper part of the hind legs. -In getting this nice roast, however, you spoil the hind quarter, as -the saddle takes some of the nicest parts of this and leaves it too -dry to cook by itself. The hind quarter and loin together make a very -nice dish--the latter being fat and juicy. - -The fore quarter is sometimes cut by taking off the shoulder and -taking the rib-piece, making a piece called the brisket or breast, and -many persons esteem this the choicest part of the mutton. The ribs cut -next to the back are used for mutton chops. - -When you have a large supply of mutton on hand, it is well to put the -hind quarters in brine, as you can thus corn them as nicely as beef. -As mutton spoils easily, this plan is very advisable. - -Whilst boiled mutton is very nice, lamb is spoiled by this mode of -cooking. If lamb is to be roasted, it should be covered with the caul, -as the fat, dripping from this, will preserve the moisture of the -meat. - -In carving the fore quarter of lamb, first take off the shoulder and -then cut the ribs in strips. - -Lamb is seldom cut except in quarters, and when nicely cooked there is -nothing better. It should be four months old before being eaten. The -season for lamb is from May to August, whilst that for mutton is from -August to Christmas. - - -TO ROAST MUTTON. - -The hind quarter is the nicest part of the mutton to roast, and -requires longer to cook than lamb. Put it in a pot of boiling water -and let it simmer one hour. Lift it into a baking-pan, rub with salt -and pepper (too much salt makes the meat tough). Rub over it a little -lard and then dredge with flour: skim off the top of the water and -pour over it. Set it in a hot oven, basting frequently to prevent it -from being hard and dry; roast till thoroughly done. This is nice to -set aside for a cold dish, garnished with horseradish and eaten with -currant jelly.--_Mrs. P. W._ - - -ROAST LEG OF MUTTON. - -Choose young and tender mutton. Take off the shank--wash it well; let -it lie fifteen or twenty minutes in salt water to take the blood out. -Rub with little salt and pepper well. Lay on a grate, which will go -nicely in a baking-pan, over one pint boiling water; break the bones -of the shank in the water, adding more pepper and salt. Set it in a -very hot oven, and baste frequently to prevent it from being hard and -dry. When it is of a light brown, cover with sheets of buttered paper. -Place it on a dish; add minced parsley to the gravy, which should be -brown. Cover the roast with grated brown cracker and garnish at -intervals with chopped parsley; pour the gravy in the dish, not over -it. Mutton should always be perfectly done.--_Mrs. S. T._ - - -ROAST SADDLE OF MUTTON. - -Trim the joint carefully, roast it at a brisk, clear fire; baste -frequently, and when done dredge it plentifully with salt, and serve -with the gravy well freed from fat. - - -TO BOIL A LEG OF MUTTON. - -Make a paste of flour quite plain, mixed stiff with water, roll out as -for a meat pudding; break and turn in the shank bone; then cover the -leg of mutton carefully with the paste; tie up tight in a well-floured -cloth. Have ready sufficient boiling water, place in the joint, allow -ten minutes for checking the boiling, and twenty minutes for each -pound of meat. Carefully remove the paste, which can be done by one -cut longitudinally and one cut across. Strain the gravy and serve as -usual. - - -BOILED LEG OF MUTTON. - -Dip a cloth in hot water, tie up the mutton and put in boiling water. -Boil slowly for two hours, or longer, if not kept constantly -boiling.--_Mrs. R._ - - -BROILED MUTTON. - -After a leg of mutton has been washed and wiped dry, place in a cloth -that has been dipped in boiling water. Roll it up, pin and tie -securely; put in a pot of boiling water. Let it simmer several hours, -removing the scum that rises when it first begins to boil. If a small -leg of mutton, it will require a shorter time to cook than a large -one. Just before it is done, add enough salt to season it properly, -half an onion, and one heaping teaspoonful of black pepper. When this -has properly seasoned the meat, take from the fire, unwrap and drain. -Serve with drawn butter, adding capers or nasturtium seed, or if you -have neither, use chopped sour pickle instead. Mutton should always -be served with caper sauce, if possible.--_Mrs. S. T._ - - -TO COOK A SADDLE OF MUTTON. - -Meats are all better for being kept a day or two before cooking, -particularly mutton. If the mutton be tender, do not boil it, but put -it in a pan of water, set it on the stove, and cook slowly, basting -constantly with the gravy or water in the pan; with pepper and salt to -taste. Just before it is done, put some scraped horseradish over it, -and garnish the dish with the same; add a little ground mustard and -grated bread or cracker; pour the gravy over it, and grate bread over, -and set aside to cool. This is for cold mutton. All meats are better -for roasting before a fire than in a stove.--_Mrs. P. W._ - - -SADDLE OF MUTTON. - -This should be covered with paper, and carefully roasted or baked. -Season with a little pepper and salt; garnish with horseradish. - - -ICED SADDLE OF MUTTON. - -Reserve the drippings from the meat when it is roasting. After the -saddle is nicely cooked, let it get cold. Then take the white part of -the gravy and melt it to the consistency of cream. Pour this over the -saddle until it is covered with a white coat; if it appears rough, -warm an iron spoon and pass over it until it is smooth. Place it on a -dish, and dress the dish all round with vegetable flowers and curled -parsley, using the parsley to ornament the saddle also.--_Mrs. Judge -S._ - - -TO CORN MUTTON. - -Mutton being less apt to keep than other meat, it is well, when you -have an over-supply, to corn it exactly as you would corn beef.--_Miss -R. S._ - - -SHOULDER OF MUTTON CORNED. - -Take a small shoulder of mutton, rub it with - - 2 ounces salt. - 2 ounces sugar. - 1/2 ounce saltpetre. - -After twenty-four hours, rub it again with the pickle; next day boil -this in paste like the leg of mutton. Serve smothered in onion sauce. - - -MUTTON CHOP. - -Get from your butcher nicely shaped mutton chops, not too long. Put -them into a pan with pepper and salt, and barely enough water to cover -them. - -Cover close and simmer till done; drain, wipe dry; pepper, salt and -butter them; with a spoon, cover with an egg beaten stiff. Sift over -pounded crackers. Put in a pan and set in an oven to brown.--_Mrs. S. -T._ - - -MUTTON CHOPS DRESSED WITH TOMATOES. - -Place in a pan tomatoes peeled and chopped; season with butter, -pepper, sugar, and salt. - -Take from your gridiron some nicely broiled mutton chops; put into a -pan, cover close, and simmer for fifteen minutes. Lay the chops on a -hot dish, put on a little butter, pepper and salt. - -With a spoon, cover each chop with tomatoes. Sift over pounded cracker -and serve.--_Mrs. S. T._ - - -MUTTON CHOP. - -Cut the steaks; pepper and salt them. Broil them lightly on both -sides; take them off the gridiron, lay them on a spider. Slice up one -large onion and stew until it becomes tender; put a layer between each -chop and stew until they become tender. Take out the steaks, cover -them closely or tilt the gravy to the side of the vessel, till it is -brown; stir in a lump of butter.--_Mrs. A. P._ - - -_Mutton Chop._ - -Mushroom catsup is a nice flavoring. Put pepper and salt on the chops -and lay them in melted butter; when they have imbibed sufficient, take -out and cover with grated bread crumbs and broil.--_Mrs. R._ - - -BROILED MUTTON CHOPS. - -Beat the mutton chops till tender; then trim, making them of uniform -size and shape; pour on them boiling water. Let them remain in it a -minute, dry them and rub with pepper, salt, and fresh butter. Lay on a -gridiron over hot coals, always remembering to cover them while -broiling. Turn them, and as soon as nicely browned place in a hot -dish, pepper again, pour over them melted butter, and serve.--_Mrs. S. -T._ - - -MUTTON STEW. - -Cut slices of rare mutton and put on to stew in a little water; when -nearly done put in-- - - 1 teacup of sweet pickle vinegar. - 3 large spoonfuls jelly. - A little salt. - 1 teaspoonful mustard. - 1/2 teacup of walnut catsup. - Butter size of an egg. - -Stew slowly a short time.--_Mrs. F. D._ - - -_Mutton Stew._ - -Slice cold mutton or lamb, lay it in a baking dish; put in-- - - 1 teaspoonful black pepper. - 1 teaspoonful red pepper. - 1 teaspoonful celery-seed, pounded. - Rather more than 1 teaspoonful each of pounded cloves, cinnamon - and mace. - 1 teacup of yellow pickle vinegar. - 1 glassful wine. - -Slice up a little yellow pickled cucumber, sugar to taste, one-quarter -pound butter, one roll of light bread broken in small pieces or cut in -little slices, and toasted before used. - -In preparing this dish put a layer of the meat and seasonings -alternately. - -The peppers, celery-seed, cloves, cinnamon, and mace must all be -pounded fine.--_Mrs. C._ - - -GRILLED SLICES OF MUTTON. - -Cut some rather thick slices of underdone cold mutton, score them well -and rub in plentifully some common mustard, salt, and cayenne pepper; -then broil them over a clear fire, and serve with onion sauce. - - -SHEEP'S TONGUES. - -Boil them till the skin can be taken off; split them, and put them -into a stew-pan, with some gravy, parsley, mushrooms, and one minced -shallot, and some butter, some pepper, and salt. - -Stew till tender, and strain the gravy over them; or they may be -glazed and served with the gravy under them. Sheep's tongues may also -be skinned, larded, braised, and glazed; and served with onion sauce. - - -TO ROAST LAMB. - -The hind quarter is the nicest piece for roasting. Drop it in a pot of -boiling water; boil half an hour, put it in a pan, dredge it with -lard, pepper, flour, a little salt; skim the top of the water in which -it is boiled, and pour over it; as soon as the gravy accumulates in -the pan keep it basted frequently to prevent it from being hard and -dry. Lamb should be cooked done to be good.--_Mrs. P. W._ - - -TO GRILL A SHOULDER OF LAMB. - -Half boil it, score and cover it with egg, crumbs, and parsley -seasoned as for cutlets. Broil it over a very clear, slow fire, or -put it in a Dutch oven to brown it; serve with any sauce that is -liked. A breast of lamb is often grilled in the same way. - - -LAMB'S HEAD TO FRICASSEE. - -Parboil the head and haslet (the liver excepted); cut the meat in -slices from the head; slice the heart, tongue, etc., and fricassee as -for chicken. Have the liver fried in slices with the sweetbreads and -slices of bacon and bunches of parsley. Pour the fricassee into the -dish, and garnish with the fried pieces.--_Mrs. R._ - - -LAMB'S HEAD. - -Boil the head and liver, but so as not to let the liver be too much -done. Take up the head, split it through the bone, which must remain -with the meat on. Cut the meat across and across with a knife, grate -some nutmeg on it and lay it on a dish before a good fire; then throw -over it some grated bread crumbs, some sweet herbs, some allspice, a -little lemon peel chopped fine, a very little pepper and salt. Baste -it with butter, and dredge a little flour over it. - -Just as it is done, take one-half the liver, the lights, the meat, the -tongue; chop them small with six or eight spoonfuls water or gravy. -First shake some flour over the meat and stew it together; then put in -the gravy or water, a good piece of butter rolled in a little flour, -pepper and salt, and what runs from the head in the dish. Simmer all -together a few minutes, and add half a spoonful of vinegar; pour it on -the head. Lay the head on the centre of the mince-meat; have ready the -other half of liver, cut in pieces and fried quickly with slices of -bacon and lemon; lay these around the dish and serve.--_Mrs. T._ - - -DECORATIONS AND GARNISHES FOR COLD MEATS AND SALADS. - -The day before giving a dinner or evening entertainment, gather up -medium and small sized pure white and yellow turnips, carrots, red and -pink beets, the different colored radishes. From these the most -beautiful flowers can be cut; camellias, roses, dahlias, tulips, -tuberoses, etc. No explicit directions can be given except, first, -smoothly to pare each vegetable, taking care not to keep them too near -the fire, which will cause them to wilt and lose the waxy freshness -which makes them so beautiful. Each flower may be laid on a cluster of -green leaves or curled parsley, and over the cold meats, and around -the edge of the dish. - -The cutting of these flowers makes a charming and interesting pastime -for the young members of the family, in the evening before.--_Mrs. C. -G._ - - - - -POULTRY. - - -In summer, kill and dress the poultry the day beforehand, except -chicken for frying, which is not good unless killed the same day it is -eaten. - -The best way to kill a fowl is to tie it by its legs, hang it up, and -then cut off its neck. In this way, it dies more quickly, suffers -less, and bleeds more freely. - -It is best to pick fowls dry; though, if you are pressed for time, you -may facilitate the picking of chickens, as well as of partridges and -other small birds, by putting them first into water, hot, but not -boiling. Then take off the feathers carefully, so as not to break the -skin. Never scald a turkey, duck or goose, however, before picking. - -To draw the crop, split the skin of all poultry on the back of the -neck. Pull the neck upward and the skin downward, and the crop can be -easily pulled out. Then cut off the neck close to the body, leaving -the skin to skewer at the back of the neck after the dressing has been -put in. Make an incision under the rump lengthwise, sufficient to -allow the entrails to be easily removed. Be careful not to break the -gall, and to preserve the liver whole. Cut open the gizzard, take out -the inner skin, and wash both carefully. Wash the bird inside several -times, the last time with salt and water. Some persons object to using -water inside or outside, but I consider it more cleanly to wash the -bird first and then wipe it dry with a clean towel. It should then be -hung with the neck downwards till ready to cook. - -The head, neck, and feet, after being nicely washed and the bones in -them broken, should be stewed in the gravy, as they make it much -richer. - -It is said that throwing chickens into cold water immediately after -they have finished bleeding, and allowing them to remain there ten or -fifteen minutes, will make them deliciously tender, which can be -accounted for scientifically. Frozen fowls or game should be thawed -gradually, by being laid in cold water. If cooked without being -thawed, it will require double time, and they will not be tender nor -high-flavored. - -The tests by which you may tell the age of a turkey are these. An old -turkey has rough and red legs, and if a gobbler, long spurs, while -young turkeys have black legs, and if gobblers, small spurs. The -fatter they are and the broader their breasts, the better. When -dressed, the skin should be a yellowish white, and, if tender, you may -easily rip it with a pin. If, when you bend back the wings, the sinews -give and crack, this is another test of the turkey being young, and -the same test will apply to other fowls. The bill and feet of an old -goose are red and hairy. A young goose has pen feathers and its flesh -is whiter than that of an old one. - -If young, the lower part of a hen's legs and feet are soft and smooth, -while a young cock has small spurs. When dressed, the flesh should be -white and the fat a pale yellow. Turn the wing back, and if the sinews -snap it is a sign the chicken is young. - -A few words on the subject of carving may not be out of place here. A -sharp knife, with a thin and well tempered blade is essential to good -carving. In carving a turkey, cut off first the wing nearest to you, -then the leg and second joint, then slice the breast till a rounded, -ivory-shaped piece appears. Insert the knife between that and the -bone, and separate them. This part is the nicest bit of the breast. -Next comes the merry-thought. After this, turn over the bird a little, -and just below the breast you will find the oyster, which you will -separate as you did the inner breast. The side bone lies beside the -rump, and the desired morsel can be taken out without separating the -whole bone. Proceed with the other side in the same way. The fork need -not be removed during the whole process. - -Chicken and partridges are carved in the same way. - - -ROAST TURKEY. - -Wash nicely in and out. Plunge into boiling water ten minutes. Have -ready a dressing of - - Bread crumbs. - Hard boiled eggs, chopped fine. - 1 tablespoonful butter. - Minced parsley, thyme and celery. - -After rubbing the cavity well with salt and pepper and putting in a -slice of pork or bacon, fill with the above dressing. Do the same also -to the crop, so as to make the turkey look plump. Rub the turkey well -with butter and sprinkle salt and pepper over it. Dredge with flour. -Lay in the pan with a slice of pork or bacon and a pint of boiling -water. Lay the liver and gizzard in the pan with it. Put in a hot -oven, basting and turning frequently till every part is a beautiful -brown. When the meat is amber color, pin a buttered sheet of writing -paper over it to keep it from becoming hard and dry. Cook three or -four hours. Season the gravy with minced parsley and celery and serve -with cranberry sauce.--_Mrs. S. T._ - - -_Roast Turkey._ - -Wash the turkey thoroughly inside and out, having removed the -insides. Make a dressing of bread soaked in cold water, drained and -mashed fine, a small piece of melted butter or salt pork chopped, -pepper and salt, sweet herbs, a hard boiled egg, chopped fine. - -Any kind of cooked meat is good, minced fine and added to the -dressing. The body and crop must be filled with the dressing and sewed -up. The giblets ought to be boiled tender, if they are to be used. Use -the water in which they are boiled, for gravy, adding a little of the -turkey drippings, seasoning with pepper, salt, and sweet herbs, and -thickening with a little flour and water, mixed smoothly. Place where -it will boil. - -When the fowl is put on to roast, put a little water into the -dripping-pan. At first it should be roasted slowly and basted -frequently. Tie up the wings and legs before roasting, and rub on a -little butter and salt. Serve with drawn butter.--_Mrs. W._ - - -_Roast Turkey._ - -Put the gizzard, heart and liver in cold water and boil till tender. -When done, chop fine and add stale bread, grated, salt and pepper, -sweet herbs, if liked, two eggs well beaten. - -Fill the turkey with this dressing, sew the openings, drawing the skin -tightly together. Put a little butter over the turkey and lay it upon -the grate of your meat-pan. Cover the bottom of the pan well with -boiling water. In half an hour, baste the turkey by pouring over it -the gravy that has begun to form in the pan. Repeat this basting every -fifteen minutes. In an oven of average temperature, a twelve-pound -turkey will require at least three hours' cooking.--_Mrs. A. D._ - - -ROAST TURKEY, WITH TRUFFLES. - -Truffles must be peeled, chopped and pounded in a mortar; one and a -half pound will do for one turkey. Rasp the same amount of fat bacon -and mix with the truffles and stuff the turkey with it. This dressing -is usually placed in the turkey two days beforehand, to impart its -flavor to the fowl. Lay thin slices of fat bacon over the breast of -the turkey, cover it with half a sheet of white paper, and roast two -hours. Chestnuts dressed in the same way as truffles are found an -excellent substitute.--_Mrs. S. G._ - - -BOILED TURKEY. - -Wash well with cold water, then put on in milk-warm water, either tied -in a coarse cloth dredged with flour or with a half-pound of rice in -the water. Keep well under water, and boil slowly three hours, adding -salt just before it is done. When perfectly done and tender, take out -of the pot, sprinkle in the cavity a little pepper and salt, and fill -with oysters stewed just enough to plump them, and season, with -butter, pepper, salt and vinegar. Place in a dish and set in a steamer -to keep hot. Strain the liquor in which the oysters were scalded, add -drawn butter, chopped celery, parsley and thyme; pour over the turkey, -and serve. If not convenient to use oysters, use egg and butter sauce. -Garnish with sliced lemons.--_Mrs. S. T._ - - -_Boiled Turkey._ - -Prepare the turkey as for roasting. Tie it in a cloth or boil rice in -the pot with it, if you wish it to look white. It is improved by -boiling a pound or two of salt pork with it. If soup is made of the -liquor, let it stand till next day and skim the fat. Season after -heating.--_Mrs. W._ - - -TO STEAM A TURKEY. - -Rub butter, pepper and salt inside the turkey after it has been well -washed, fill with oysters, sew up, lay in a dish and set in a steamer -placed over boiling water. Cover closely and steam from two hours to -two and a half. Take up, strain the gravy which will be found in the -dish. Have an oyster sauce ready, prepared like stewed oysters, and -pour into it this gravy thickened with a little butter and flour. Let -it come to a boil and whiten with a little boiled cream. Pour this -over the steamed turkey and send to the table hot. Garnish with -sliced lemons.--_Mrs. S. T._ - - -TURKEY HASH. - -Cut up the meat very fine. Stew the bones in a little water, then stir -into this water the meat, adding a large tablespoonful butter, a cup -of cream, salt and pepper, a little chopped parsley, thyme or celery -(or else a very few celery-seeds). Stew all together.--_Mrs. R._ - - -DEVILLED TURKEY. - -Place the legs and wings (jointed) on a gridiron. Broil slowly. Have -ready a sauce made of-- - - 1 tablespoonful pepper vinegar. - 1 tablespoonful made mustard. - 1 tablespoonful celery sauce. - 1 tablespoonful acid fruit jelly. - A little salt and pepper. - -Lay the broiled turkey on a hot dish. Pour the dressing and sift -pounded cracker over it.--_Mrs. S. T._ - - -POTATO STUFFING FOR TURKEYS AND OTHER FOWLS. - -Mash smoothly six good-sized boiled Irish potatoes. Chop a small onion -very fine and fry a light brown, in a frying-pan, with a -dessertspoonful lard. Then add the potatoes with salt and pepper, and -a lump of butter as large as a walnut. To this add one well beaten -egg, stirring till perfectly dry. If for geese or ducks, add a little -sifted sage and a small quantity of red pepper.--_Mrs. McG._ - - -BONED TURKEY. - -The turkey must be full grown, moderately fat, and picked dry. Do not -remove the entrails. Cut off the neck about one inch from the body. -Take off the wings above the second joint and cut off the legs as -usual. With a sharp pointed knife, split the skin from the end of the -neck to the rump. Run the knife between the bones and flesh on one -side, till you come to where the wing and leg join the body. Twist -the wing and raise it, cracking the joint. Separate it from the body. -Then proceed with the leg in the same way, on the same side. Run the -knife between the bones and flesh till you reach the breast bone. -Repeat this on the other side. Take out the craw. Carefully run a -sharp knife under the rump, detaching it from the bone without cutting -the skin, as it must come off with the flesh. Hold the turkey by the -neck and pull the skin carefully down, until the upper part of the -breast bone is uncovered. Cut the flesh from the bone on both sides, -till the end of the bone is nearly reached. The turkey must now be -laid on the back and held by the neck, the front of the turkey being -toward you. Take hold of the skin of the neck with the left hand, -pulling downwards with a knife in the right hand, separate the skin -from the end of the bone. The whole of the turkey is now detached from -the carcass. Lay it on a table with the skin down. Pull the bones from -the wings and legs, first running the knife around so as to leave the -flesh. Pull out all the tendons of the legs. Push them and the wings -inside. Cut off the ring under the rump. All this must be done slowly -and carefully. Have ready a half-dozen slices of salt pork, and a -salad made of shoat, veal or lamb, chopped and seasoned, as turkey -salad, with celery, etc. Mix with this salad three or four large Irish -potatoes, boiled and mashed, with a spoonful of butter. Now lay the -turkey on the table, inside up and the neck from you; pepper and salt -it; lay three or four slices of pork on it, then a layer of the salad; -pork again and salad alternately until filled; draw the two sides -together and sew it up, giving it as near as possible its proper -shape. Sew it up carefully in a cloth, place in a kettle of the proper -shape, cover with boiling water, adding the broken bones, three pounds -fresh lean beef, parsley, thyme, onions and two dozen whole black -peppercorns, with salt to the taste. Simmer three hours, then take it -from the water and remove the towel. Carefully remove all -discolorations and settlings of the water from the turkey. Scald a -clean cloth, wrap it up again; place it on its back, put a dish over -it with a weight on it and set it in a cool place till next day. -Unwrap and remove the twine with which it was sewed. Glaze it with a -little meat jelly; just before the jelly congeals sift over a little -cracker browned and pounded; decorate with meat jelly and serve. -Directions for preparing meat jelly follow.--_Mrs. S. T._ - - -MEAT JELLY FOR BONED TURKEY. - -As soon as the water in which the turkey was boiled is cold, take off -all the fat and strain it, put it in a porcelain-lined kettle; two -ounces gelatine, three eggs, with shells, a wine-glass of sherry, port -or madeira wine; stir well. Add one quart of the strained liquor; beat -rapidly with an egg-beater, put it on the fire and stir until it -boils. Simmer ten or fifteen minutes. Sprinkle in a pinch of turmeric -and strain just as any other jelly. When congealed break it up and -place around the turkey. Cut some in thick slices and in fanciful -shapes with paste cutters. Place some of these lozenges over the -turkey and border the edges of the dish with them.--_Mrs. S. T._ - - -CHICKENS. - -These, whether for boiling or roasting, should have a dressing -prepared as for turkeys. Six spoonfuls of rice boiled with the -chickens will cause them to look white. If the water is cold when they -are put in, they will be less liable to break. They are improved by -boiling a little salt pork with them. If not thus boiled, they will -need salt. - -For broiling, chickens should be split, the innards taken out, and the -chickens then washed. Broil very slowly till done, placing the bony -side down; then turn it and brown the other side. Forty minutes is the -medium time for broiling a chicken. - -For roast chicken, boil the gizzard and liver by themselves, and use -the water for gravy.--_Mrs. Col. W._ - - -ROAST CHICKEN. - -Chicken should never be cooked the same day it is killed. Wash well -with cold water, then pour boiling water over it and into the cavity. -Rub the latter with salt and pepper, and fill with a dressing made of -bread soaked in water and squeezed out, a tablespoonful butter, a -little salt, pepper and parsley. - -Rub the chicken well with butter. Sprinkle pepper and salt over it and -dredge with flour. Lay it into a pan with a slice of pork or bacon and -a pint of water. Let it simmer slowly two hours, basting and dredging -frequently. Turn the chicken so each part may be equally browned. Add -chopped thyme and parsley to the gravy. - -Some persons think ground ginger a more delicate flavoring for the -dressing than pepper.--_Mrs. S. T._ - - -TO BOIL CHICKEN. - -Never boil the same day the chicken is killed. Soak them overnight in -weak salt and water. Place in a kettle of water, with a handful of -rice and a little milk to make the chicken white. Simmer slowly two or -three hours, removing the scum that rises when the chicken first -begins to boil. Keep under the water, with an inverted deep plate. -Just before taking off the fire, add salt to the taste. Lay on a hot -dish near the fire. Skim off the fat from the top of the liquor, -strain it and add chopped celery, parsley and thyme, drawn butter, a -little pepper and salt, or, if preferred, six hard-boiled eggs chopped -fine.--_Mrs. S. T._ - - -TO STEAM CHICKEN. - -Soak two hours, in salt and water, a fat young pullet. Drain and dry. -Rub in the cavity a little salt and pepper and a large lump of butter. -Fill with large, plump oysters, seasoned with pepper and salt, and sew -up. Lay the chicken on a dish or pan, and set it inside a steamer, -which close and keep over boiling water four hours. When thoroughly -done, lay on a dish and pour over it drawn butter or celery sauce. -Garnish with curled parsley, and serve.--_Mrs. S. T._ - - -SMOTHERED CHICKEN. - -Kill the day before it is smothered. Split open the back, as if to -broil. When ready to cook, wipe dry with a clean towel, rub well with -butter and sprinkle with pepper and salt. Put in a pan with a slice of -bacon or pork and a pint of water. Simmer an hour or more, basting -frequently. When thoroughly done, place on a hot dish. - -Stir into the gravy remaining on the fire a beaten egg, mixing it -carefully. Pour this into the dish, but not on the chicken. Sift over -it cracker, first browned and then pounded. Garnish with parsley, and -serve.--_Mrs. S. T._ - - -STEWED CHICKEN. - -Cut up the chicken as if to fry, adding the prepared head and feet. -Soak in weak salt and water. If for dinner, do this immediately after -breakfast. - -An hour and a half before dinner, put in a saucepan, covering well -with water. Let it simmer slowly for one hour. Take it out with a fork -and lay in a bowl. Add a teacup milk and half a teaspoonful black -pepper to the liquor. Let it boil up and strain on the chicken. Rinse -the saucepan and return all to the fire. Beat one egg with a -tablespoonful of flour and one of milk until quite smooth. Mince some -parsley, thyme, and a very little onion, and stir all into the -saucepan. Then put in a tablespoonful of butter. Stir around and pour -into a dish in which small pieces of toast have been neatly arranged. -Garnish with curled parsley.--_Mrs. S. T._ - - -_Stewed Chicken._ - -Cut up and lay in salt and water. Put them in water enough to cover -them, with some slices of middling. Let them boil till nearly done. -Then put in the dumplings, made like biscuit but rolled thin, and let -them boil till done. Roll a piece of butter in flour, with pepper, -salt, chopped parsley and celery, or a little celery-seed. When the -gravy is thick enough, pour in a teacup of cream or milk, and let it -boil up once. Take off the fire and serve hot.--_Mrs. Col. W._ - - -FRIED CHICKEN. - -This dish is best when the chicken is killed the same day it is fried. -Cut off the wings and legs, cut the breast in two, and also the back. -Wash well and throw in weak salt and water, to extract the blood. Let -it remain for half an hour or more. Take from the water, drain and dry -with a clean towel, half an hour before dinner. Lay on a dish, -sprinkle a little salt over it, and sift flour thickly first on one -side and then on the other, letting it remain long enough for the -flour to stick well. Have ready on the frying-pan some hot lard, in -which lay each piece carefully, not forgetting the liver and gizzard. -Cover closely and fry till a fine amber color. Then turn over each -piece and cover well again, taking care to have the chicken well done, -yet not scorched. Take the chicken up and lay in a hot dish near the -fire. Pour into the gravy a teacup of milk, a teaspoonful of butter, a -saltspoon of salt, and one of pepper. Let it boil up and pour into the -dish, but not over the chicken. Put curled parsley round the edge of -the dish and serve.--_Mrs. S. T._ - - -_Fried Chicken._ - -Kill the chicken the night before, if you can, and lay on ice, or else -kill early in the morning. When ready, wipe dry, flour it, add pepper -and salt, and fry in a little lard. When nearly done, pour off the -lard, add one-half teacup water, large spoonful butter, and some -chopped parsley. Brown nicely and serve. Meal mush fried is nice with -the chicken.--_Mrs. Col. W._ - - -TO DRESS CHICKENS WITH TOMATOES. - -Fry till a light brown. Then add some tomatoes, cut in small pieces, -with the juice. Strain the tomatoes from the seed, season them with -salt, pepper, a little sugar, and let them stew.--_Mrs. J. B. D._ - - -TO FRICASSEE CHICKEN. - -Wash and joint the chicken; place the pieces in a stew-pan with the -skin side down. Sprinkle salt and pepper on each piece. Add three or -four slices of pork, stew till tender, take them out and thicken the -liquor with flour, and add a piece of butter the size of a hen's egg. -Replace the chicken in the pan and let it stew five minutes longer. -When it is taken up, soak in the gravy some pieces of toast, put them -on plates and lay the chicken on the toast, pouring the gravy over it. -To brown the chicken, stew till tender, without the pork; brown the -pork, take that up, then put in the chicken and fry a light -brown.--_Mrs. Col. W._ - - -TO BROIL CHICKEN. - -Kill the chicken the day before using, split open in the back, nicely -clean, and, if the weather is warm, slightly sprinkle with salt. If -for breakfast, half an hour before press between the folds of a clean -towel till dry, grease well with fresh butter, sprinkle with pepper -and salt and lay on a gridiron, over hot coals, with the inside of the -chicken down. Let it cook principally from this side, but turn often -till the outside of the chicken is of a bright, yellow brown. When -thoroughly done, pour over it melted butter, sprinkle pepper, and sift -pounded or grated cracker.--_Mrs. S. T._ - - -CHICKEN PIE. - -Cut up the chicken and place in a deep oven with one large spoonful of -lard. Let it brown a little and add one onion, parsley, thyme, sage -and black pepper, to suit the taste. Pour on it a cupful boiling -water, stir well and let it simmer till well cooked. Just before -taking from the fire, rub together: - - 1 cup cream. - 1 spoonful butter. - Yolks of 2 hard-boiled eggs. - 1 grated nutmeg and other spices to the taste. - -Stir well and pour in a pan lined with a paste.--_Mrs. A. C._ - - -_Chicken Pie._ - -Make into a paste one quart of flour with the weight of four eggs in -butter and a large spoonful of lard. Put the paste in a deep dish, -lining the bottom and side with chicken interspersed with layers of -very thin bacon. Add some large crumbs, some pepper, and a -quarter-pound butter. Fill the dish with cold water, and yolks of four -or six hard-boiled eggs, then dredge with flour and put on the top -crust. Let it bake gradually. It will take two hours to bake.--_Mrs. -Col. W._ - - -CHICKEN PUDDING. - -Cut up the chicken and stew it a little, after which lay the pieces in -a buttered dish with a few bits of butter, a little pepper and salt, -and a little of the water in which the chicken was stewed. - -Make a batter of one quart milk, five eggs, a little salt. Pour this -batter over the chicken, and bake half an hour.--_Mrs. A. B._ - - -_Chicken Pudding._ - - 10 eggs beaten very light. - 1 quart rich milk. - 1/4 pound melted butter. - Pepper and salt to the taste. - -Stir in enough flour to make a thin, good batter. Put four young -chickens, nicely prepared and jointed, in a saucepan, with some salt -and water and a bundle of thyme or parsley. Boil till nicely done, -then take up the chickens and put in the batter. Put all in a deep -dish and bake. Serve with gravy in a boat.--_Mrs. Dr. C._ - - -CHICKEN PUDDING WITH POTATOES. - -Cut up a young chicken as if to fry, and parboil it. Boil and mash -Irish potatoes. Beat up three or four eggs, add to the potatoes, and -thin with milk. Season with butter, pepper and salt, stir in the -chicken, and bake it. - -Boiled rice is a good substitute for potatoes.--_Mrs. E. W._ - -N. B.--Most of the recipes given for turkey apply to pea-fowl, and -most of those given for chicken may be used for guinea fowl.--_Mrs. S. -T._ - - -TO ROAST GOOSE. - -A goose must never be eaten the same day it is killed. If the weather -is cold, it should be kept a week before using. Before cooking let it -lie several hours in weak salt and water, to remove the strong taste. -Then plunge it in boiling water, for five minutes, if old. Fill the -goose with a dressing made of: - - Mealy Irish potatoes, boiled and mashed fine. - A small lump of butter. - A little salt or fresh pork chopped fine. - A little minced onion. - Parsley, thyme, and a pinch of chopped or powdered sage. - -Grease with sweet lard or butter. Lay in a pan with the giblets, neck, -etc. Pour in two teacups of boiling water, set in a hot oven, and -baste frequently. Turn so that every part may be equally browned. -Serve with gravy or onion sauce. - -The above recipe will answer equally as well for duck.--_Mrs. S. T._ - - -DEVILLED GOOSE. - -Plunge the goose into a pot of boiling water and let it remain half an -hour. Fill with a stuffing made of: - -Mashed Irish potatoes, a heaping tablespoonful butter, minced onions, -sage, parsley and thyme, half a teaspoonful black pepper. - -Place it in a pan with a slice of fat pork and a pint of broth or -liquor in which any kind of meat has been boiled. - -Mix two tablespoonfuls pepper vinegar, celery vinegar, made mustard, -and one of acid fruit jelly. Butter the breast of the goose and pour -this mixture over it, adding salt and pepper to the taste. - -Place in a hot oven, dredge with flour and baste frequently till done; -when serve with its own gravy. This receipt will answer equally as -well for wild goose.--_Mrs. S. T._ - - -TO PREPARE YOUNG DUCKS. - -Kill and hang to drain. Plunge, one at a time, in boiling water, then -immediately in cold water, which makes them easier to pick. Kill some -days before using, or if obliged to use them the same day as killed, -they are better roasted.--_Mrs. R._ - - -TO STEW DUCKS. - -Truss the ducks and stuff them with bread, butter, and onion. Flour -them and brown them in lard. Have prepared slips of bacon, giblets, -onion, water, pepper, salt, and a little clove or mace, if you like. -Put in the ducks and let them stew gently but constantly for two -hours. Then add the juice of green grapes or of a lemon, or else a -little lemon pickle. Flour the ducks each time you turn them, and -thicken with butter rolled in flour.--_Mrs. Col. W._ - - - - -SALADS. - - -In making salads, be careful to add the vinegar last. Where oil cannot -be obtained, fresh butter, drawn or melted, is an excellent substitute -and is indeed preferred to oil by some persons, epicureans to the -contrary notwithstanding. Always use good cider vinegar in making -salads, as chemical vinegar is sometimes very unwholesome. Much -depends on the rotation in which you mix the ingredients for a salad, -so I would call particular attention to the directions given on this -point on the subsequent pages. - - -OYSTER SALAD. - - 1/2 gallon fresh oysters. - The yolks of four hard-boiled eggs. - 1 raw egg, well whipped. - 2 large spoonfuls salad oil or melted butter. - 2 teaspoonfuls salt. - 2 teaspoonfuls black pepper. - 2 teaspoonfuls made mustard. - 1 teacup good vinegar. - 2 good sized pickled cucumbers, cut up fine. - Nearly as much celery as oysters, cut up into small dice. - -Drain the liquor from the oysters and throw them into some hot vinegar -on the fire; let them remain until they are _plump_, not cooked. Then -put them at once into clear cold water; this gives them a nice plump -look and they will not then shrink and look small. Drain the water -from them and set them away in a cool place, and prepare your -dressing. Mash the yolks as fine as you can and rub into it the salt, -pepper, and mustard, then rub the oil in, a few drops at a time. When -it is all smooth, add the beaten egg, and then the vinegar, a spoonful -at a time. Set aside. Mix oysters, celery, and pickle, tossing up well -with a silver fork. Sprinkle in salt to your taste. Then pour dressing -over all.--_Mrs. E. P. G._ - - -SALMON AND LOBSTER SALAD. - -If the salmon salad is made of the fish preserved in cans, drain it -from the oil and mince the meat fine. Cut up one third as much lettuce -or celery. - -For one box of salmon, boil four eggs hard; lay them in cold water a -few minutes, shell and separate the whites from the yolks; lay the -whites aside. Mash the yolks smooth with two tablespoonfuls sweet -olive oil or one teacup sweet rich milk or cream. The oil makes the -smoothest and best paste. Dissolve in one teacup vinegar, - - 1 tablespoonful sugar. - 1 teaspoonful salt. - 2 or more teaspoonfuls fine mustard. - Pepper to the taste. - -Mix this with the paste and toss lightly over the meat with a silver -fork. Ornament the dish in which it is served with the green leaves of -the celery, or with curled parsley and the whites of eggs cut in -rings. - -Lobster salad is prepared in the same way. Take the nicest parts of -the lobster.--_Mrs. C. C._ - - -LOBSTER SALAD. - -Chop up one can of lobsters; cut in small pieces as much celery. Then -cream with one teacup butter, one tablespoonful mustard, one -tablespoonful sugar, one teaspoonful salt, and yolks of four -hard-boiled eggs, rubbed smooth; stir in five tablespoonfuls pepper -vinegar (simply pepper steeped in vinegar and sweetened with a little -sugar), and pour the mixture over the lobster and celery.--_Mrs. S. -T._ - - -FISH SALAD. - -Boil four flounders, or any medium sized fish; when done, take off the -skin and pick out the bones, then shred very fine. Add pepper and -salt, one tablespoonful mixed mustard, a half cup vinegar, and half a -pound butter, and mix all well with the fish. Put into shallow pans, -set in the oven and bake ten minutes. When cold put over it a little -Worcestershire sauce, and sherry wine.--_Miss F. N._ - - -TERRAPIN SALAD. - -Boil them until the shells will come off easily and the nails pull -out; then cut into small pieces and carefully remove the sand-bag and -gall. - -To three good sized terrapins, take six hard-boiled eggs; remove the -yolks and rub into a powder with half a pound sweet butter. When -creamy and light, add one teaspoonful flour. Put this with the meat -into a saucepan; season with cayenne pepper and salt, and let it boil -for one or two minutes. Just before taking from the fire, add wine to -taste, and if desired, a little mace. - -Be careful to remove the skin from the legs.--_Mrs. A. M. D._ - - -TURKEY SALAD. - -Mince the turkey very fine. Have ready the following mixture, for a -large company. - -Twelve or fourteen eggs boiled hard; mash the yolks smooth with one -spoonful water; add to it pepper, salt, and mustard to the taste. Two -teaspoonfuls celery-seed, one teacup of fresh melted butter or fine -olive oil, and pour in strong vinegar to the taste. - -Mix the turkey and celery, and pour over the mixture just before -eating.--_Mrs. F. C. W._ - - -_Turkey Salad._ - -Remove the skin and fat from a turkey; mince the meat fine. - - Mince 2 or 3 slices lean ham. - 2 or 3 bunches celery. - 3 or 4 apples. - 3 or 4 cucumber pickles; mix well together. - -Prepare a dressing of the yolks of four eggs, rubbed in a little thick -cream. - - 4 tablespoonfuls butter. - 2 teaspoonfuls black pepper. - 2 teaspoonfuls salt. - 2 teaspoonfuls of mustard. - Vinegar to the taste. - - --_Mrs. Dr. S._ - - -_Turkey Salad._ - -Boil two turkeys till well done, pick out all the bones, skin and fat, -and cut up the balance in small pieces. - -Boil one dozen eggs hard, let them cool, then separate the yolks and -whites, mash the yolks fine, chop the whites very fine and set them to -one side. - -Have a large flat dish, in which put four large spoonfuls mixed -mustard; pour in a little oil, and with a fork rub it in till smooth, -then a little vinegar, in which has been melted two full -tablespoonfuls of salt, then oil, and alternately put in oil and -vinegar, each time rubbing it in till well mixed. When you have mixed -a whole bottle of oil and one pint vinegar till it is as smooth as -butter, add one heaping teaspoonful cayenne pepper, three teaspoonfuls -celery-seed rubbed fine in a mortar, and one large mango cut fine, put -in stuffing and all. - -Have ready as much celery as you have fowl, cut fine, mix meat and -celery carefully together, and pour the dressing over all.--_Mrs. E. -I._ - - -CHICKEN SALAD. - -One large chicken boiled; when cold remove the skin and chop into a -dish, over which throw a towel slightly dipped in cold water to keep -the meat moist. When the celery is cut, put between clean cloths to -dry. - -Take one tablespoonful best mustard, the yolk of one raw egg, which -drop into a dish large enough to hold all the dressing; beat well for -ten minutes and slowly add to the mustard one tablespoonful vinegar. - -When well mixed add three-eighths bottle of oil, a drop at a time, -always stirring the same way. - -Rub the yolks of six hard-boiled eggs very smooth and stir in half a -teacup of vinegar. Pour this mixture to the mustard, oil, etc., -stirring together as lightly as possible. - -Add to the chicken one pint chopped celery, a little yellow pickle, -and half a loaf of stale bread crumbs, and the oil taken from the -water in which the chicken has boiled. Salt and pepper to taste. - -Pour on the dressing just before serving. If the salad is kept too -cool the dressing will curdle.--_Mrs. E._ - - -_Chicken Salad._ - - The meat of 2 boiled fowls chopped very fine. - 2 or 3 heads of cabbage cut fine. - 1 cup olive oil. - 1/2 pint vinegar. - Yolks of 9 hard-boiled eggs. - 1 gill made mustard. - 1 small teaspoonful black pepper. - 1 small teaspoonful salt. - -Mix smoothly with the oil and then add the vinegar.--_Miss N._ - - -_Chicken Salad for Thirty-five People._ - - Yolks of 4 eggs beaten lightly. - 1/4 box of mixed mustard, and salt to the taste. - -Add slowly, beating all the time, one large sized bottle of best salad -oil. Lastly, add two-thirds teacup of vinegar.--_Mrs. C. C. McP._ - - -_Chicken Salad._ - - 1 head cabbage. - 2 heads celery. - 2 chickens finely minced. - 10 eggs. - 3 small cucumber pickles. - 1 tablespoonful mustard. - A little cayenne pepper. - 1/2 cup butter; 1/2 cup cream. - 1 onion. - 1 teaspoonful sugar. - -Boil the eggs hard, mash the yolks, put in the seasoning with a little -vinegar. - -Chop up the whites of the eggs, the pickle, chicken, cabbage and -celery--then mix. If liked, add a little olive oil.--_Mrs. O. B._ - - -_Chicken Salad._ - -Boil a chicken; while warm, mince it, taking out the bones. Put it in -a stewpan with boiling water. Then stir together until smooth, one -quarter of a pound butter, one teaspoonful flour and yolk of one raw -egg; all of which add to the chicken one half at a time, stirring all -well together. - -Season with salt and pepper. - -Let it simmer ten minutes; then add half a gill of Madeira wine, and -send to the table while hot.--_Mrs. P._ - - -CELERY SALAD. - - 2 boiled eggs. - 1 raw egg. - 2 tablespoonfuls melted butter, or 1 of oil. - 1 tablespoonful sugar. - 1 teaspoonful mustard. - 1/2 teaspoonful salt. - 1/2 teaspoonful pepper. - 1/2 teacup vinegar. - -Rub the yolks of eggs smooth, then add the oil, mustard, etc., the -vinegar last. Cut the celery into pieces half an inch long. Set all in -a cool place. - -Just before serving sprinkle over a little salt and black pepper, then -pour over the dressing. - -If you have any cold fowl, chicken, or turkey left from dinner, chop -it up and mix it with some of the above--equal proportions of -both--and it will make a delicious salad; or a few oysters left in the -tureen will be a great addition to the celery salad.--_Mrs. S. T._ - - -TOMATO SALAD. - - 8 large tomatoes. - 1 tablespoonful made mustard. - 1 tablespoonful salad oil. - 2 tablespoonfuls white sugar. - 4 hard-boiled eggs. - 1 raw egg beaten. - 2 teaspoonfuls salt. - 1 saltspoon nearly full cayenne pepper. - 3/4 teacup vinegar. - -First rub the yolks of eggs smooth, adding mustard, oil, sugar, salt, -pepper and beaten raw egg--then the vinegar. The tomatoes should be -peeled and sliced and set in the refrigerator--the dressing also. - -Just before serving, cover the tomatoes with ice broken up; sprinkle -over a little salt and pour over the dressing.--_Mrs. S. T._ - - -A SALAD OF TURNIPS. - - Scrape six common sized turnips. - Add 2 cups of sugar. - 1 or more cups vinegar. - Mustard, celery-seed, and pepper to taste.--_Mrs. G. A. B._ - - -POTATO SALAD. - -Boil your potatoes very carefully; or, rather, steam them until very -dry and mealy; cut in slices and prepare a dressing of egg, onion, -mustard, oil, pepper, salt, and vinegar, and pour over them.--_W. S. -S._ - - -VEAL AND POTATO SALAD. - -Take equal proportions of cold veal and boiled Irish potatoes. - -Shred the veal and cut up the potatoes. Season with a little butter or -oil, vinegar, salt, pepper, celery, and mustard.--_Mrs. R._ - - -IRISH POTATO SALAD. - -Cut ten or twelve cold boiled potatoes into small pieces. Put into a -salad bowl with-- - - 4 tablespoonfuls vinegar. - 4 tablespoonfuls best salad oil. - 1 teaspoonful minced parsley. - Pepper and salt to taste. - -Stir all well that they may be thoroughly mixed; it should be made -several hours before putting on the table. - -Throw in bits of pickle, cold fowl, a garnish of grated cracker, and -hard-boiled eggs.--_Mrs. C. V. McG., Alabama._ - - -POTATO SALAD. - -To one quart potatoes mashed fine and rubbed through a colander: - - 1 tablespoonful fresh butter. - 1 teaspoonful salt. - 1 teacupful rich milk. - -Cream all together and beat until light. - -Rub the yolks of three hard-boiled eggs with-- - - 2 teaspoonfuls mustard. - 2 teaspoonfuls sugar. - 1 teaspoonful pepper. - 1 teaspoonful salt. - Enough pepper vinegar to moisten. - -Then chop the whites of the eggs very fine and mix in. - -Put a layer of the potatoes in the salad-bowl and with a spoon put the -dressing over in spots. Another layer of potatoes, then the dressing, -and so on, putting the dressing on top. Garnish with curled parsley, -and serve.--_Mrs. S. T._ - - -LETTUCE SALAD. - -Take two large lettuces, after removing the outer leaves and rinsing -the rest in cold water, cut lengthwise in four or six pieces, rub into -a bowl and sprinkle over them-- - - 1 teaspoonful salt. - 1/2 teaspoonful pepper. - 3 ounces salad oil. - 2 ounces English, or 1 ounce French vinegar. - -Stir the salad lightly in the bowl until well mixed. Tarragon and -chevies, or a little water or mustard cress.--_Mrs. R._ - - -SLAW. - - Chop fine one head of cabbage put in a pan. - 1 cup cream. - 11/2 teaspoonful mustard. - 1 teaspoonful salt. - 1 tablespoonful butter. - 1 tablespoonful sugar. - And yolk of one egg, beaten light. - -When boiled add one-half cup of strong vinegar; stir well and pour -over the cabbage.--_Mrs. E. T._ - - -COLD SLAW. - -Wash well and shred fine, a firm white cabbage. - -Boil one teacup vinegar. - -One tablespoonful butter in a little flour, stir this in the vinegar. - -Beat the yolks of four eggs till light and stir also in the mixture, -just before taking from the fire. - -Add mustard, pepper, and salt, to the butter and flour, before putting -in the vinegar. - -Pour all, when hot, over the cabbage and set away to cool.--_Mrs. M. -C._ - - -_Cold Slaw._ - -Wash your cabbage and lay in cold water some hours. Have a seasoning -of egg, mustard, oil, pepper, salt, celery-seed, and vinegar, and pour -over it. In winter the slaw will keep a day or two.--_Mrs. W._ - - -LETTUCE DRESSED. - -Take well headed lettuce, chop it fine and pour over a dressing made -of salt and pepper, mustard, hard-boiled egg, and olive oil. - -Cream the yolk of the egg and mustard together with a little oil, -until quite smooth. Add vinegar if desired.--_Mrs. R._ - - -_Lettuce Dressed._ - - Lettuce chopped fine. - 1/2 cup vinegar. - 1/2 cup ice-water. - 1 tablespoonful white sugar. - 1 teaspoonful salt. - 1 saltspoonful cayenne. - 2 hard-boiled eggs, chopped. - 1 onion chopped. - 1 tablespoonful made mustard. - 1 tablespoonful of olive oil.--_Mrs. S. T._ - - - - -SAUCES. - - -SAUCE FOR SALAD OR FISH. - -Yolks of two hard-boiled eggs, mashed well with mixed mustard, pepper, -salt, three tablespoonfuls salad oil, three of vinegar and one of -tomato catsup.--_Mrs. J. H. F._ - - -FISH SAUCE. - -Six hard-boiled eggs, chopped and stirred into two cups of drawn -butter. - -Let it simmer, then add one tablespoonful of pepper-sauce, two -tablespoonfuls minced parsley, a little thyme, and salt to the taste. - -Pour over the fish and slice a lemon over all.--_Mrs. S. T._ - - -SAUCE FOR FISH. - -Yolks of three eggs, one tablespoonful vinegar, half a tablespoonful -fresh butter, a little salt. - -To be stirred over a slow fire till it thickens, it must only be warm -or it will curdle and spoil.--_Mrs. S._ - - -SAUCE FOR COD'S HEAD. - -Take a lobster, stick a skewer through the tail, to keep the water -out; throw a handful of salt in the water. When it boils put in the -lobster and boil half an hour; pick off the spawns, if any, and pound -them very fine in a marble mortar and put them in one-half pound drawn -butter. Take the meat out of the lobster, pull it in bits and put it -in your butter; add: - - 1 spoonful walnut catsup. - 1 slice of lemon. - 1 or 2 slices horseradish. - A little pounded mace. - Salt and cayenne pepper. - -Boil them one minute; then take out the lemon and horseradish, and -serve it up in the sauce-boat.--_Mrs. R._ - - -DUTCH SAUCE FOR FISH. - - 1/2 teaspoonful flour. - 2 ounces butter. - 4 tablespoonfuls vinegar. - Yolks of two eggs. - Juice of half a lemon. - Salt to the taste. - -Put all the ingredients, except the lemon juice, into a stewpan; set -it over the fire and keep constantly stirring. When it is sufficiently -thick, take it off, as it should not boil. If, however, it happens to -curdle, strain the sauce through a taminy, add the lemon juice, and -serve. Tarragon vinegar may be used instead of plain, and by many is -considered far preferable.--_Mrs. C._ - - -MAITRE D'HOTE SAUCE. - -It is nothing more than butter-sauce made thus: - - Add to one teacup drawn butter, the juice of one-half lemon. - 2 teaspoonfuls chopped parsley. - A little minced onion and thyme. - Cayenne pepper and salt to taste. - -Beat with an egg-whip while simmering. Good for almost any dish of -fish or meat.--_Mrs. S. T._ - - -FISH SAUCE. - - 3 tablespoonfuls butter. - 1 wineglassful vinegar. - 2 wineglassfuls tomato or mushroom catsup. - -Pepper, salt, and mustard to the taste. Stew till well mixed.--_Mrs. -J. D._ - - -ANCHOVY SAUCE. - -Soak eight anchovies in cold water, for several hours; cut up and stew -in a very little water for twenty minutes; strain into one teacup -drawn butter. - -Pour all in a saucepan and set it on the fire. Beat it up until it -comes to a boil; pour into a sauce tureen. Add a little cayenne -pepper; one squeeze of lemon.--_Mrs. S. T._ - - -HORSERADISH SAUCE. - - Grate one teacupful horseradish. - 1 tablespoonful ground mustard. - 1 tablespoonful sugar. - 4 tablespoonfuls vinegar, or olive oil if preferred. - Pepper and salt. - 1 teaspoonful turmeric.--_Mrs. J. H. T._ - -Celery sauce is good made in the same way, by adding butter instead of -oil, and celery instead of horseradish.--_Mrs. P. W._ - - -MUSHROOM SAUCE, FOR FRIED OR BROILED FISH. - -Get fine-grown fresh gathered mushrooms; break them up and sprinkle -salt over them. Let them lie for the juice to run out, stirring them -often. When the juice has been extracted, strain it, boil well with a -little ginger and pepper. - -Do not season much, as it is the mushroom flavor to be desired. You -can add seasoning as required; all necessary to keep it is enough salt -and pepper. - -This makes a nice flavoring for any sauce or gravy mixed with soy or -lemon pickle.--_Mrs. C. C._ - - -PEPPER VINEGAR. - -Fill a quart bottle with small peppers, either green or ripe; put in -two tablespoonfuls sugar, and fill with good cider vinegar. - -Invaluable in seasoning sauces, and good to eat with fish or meat. If -small peppers cannot be obtained, cut up large pods instead.--_Mrs. S. -T._ - - -TOMATO SAUCE. - -Scald and peel six large ripe tomatoes; chop them up and stew slowly. -Cream one tablespoonful butter, one tablespoonful sugar, one -tablespoonful flour, together. - -When the tomatoes are thoroughly done, and reduced to a fine pulp, add -pepper and salt. - -Stir the butter, sugar, and flour in. Let boil up and serve.--_Mrs. S. -T._ - - -MUSHROOM SAUCE. - -Roll a piece of butter as large as an egg into one heaping teaspoonful -sifted flour; stir in two tablespoonfuls warm water; let it simmer. -Pour in one teacup cream, and stir; throw in one pint young mushrooms, -washed, picked, and skinned; add pepper, salt, another small piece of -butter. - -Let it boil up once, shaking the pan well, and serve.--_Mrs. S. T._ - - -ONION SAUCE. - -Boil four or five large white onions in salt and water; change the -water, then drain them. Chop fine and boil with one teacup new milk, -salt, pepper, and one tablespoonful pepper sauce. - -Add drawn butter and serve.--_Mrs. S. T._ - - -NASTURTIUM SAUCE. - -This is made by stirring into one teacup drawn butter, three -tablespoonfuls pickled nasturtiums, adding a little salt and pepper. -Simmer gently and serve.--_Mrs. S. T._ - - -APPLE SAUCE. - -Pare and slice some tart apples; stew until tender in a very little -water, then reduce to a smooth pulp. Stir in sugar and butter to the -taste, a squeeze of lemon juice, and a little nutmeg.--_Mrs. S. T._ - - -MINT SAUCE. - - 3 tablespoonfuls vinegar. - 2 tablespoonfuls mint. - 1 tablespoonful powdered sugar. - 1 saltspoonful salt. - -Mix ten minutes before using.--_Mrs. S. T._ - - -_Sauces especially suitable for Fowls, though they may be used for any -kind of Meats._ - - -WHITE SAUCE FOR FOWLS. - -Take the neck, gizzard, liver, and feet of fowls, with a piece of -mutton or veal, if you have any, and boil in one quart water with a -few whole peppers, and salt, till reduced to one pint; then thicken -with a quarter pound butter mixed with flour and boil it five or six -minutes. - -Mix the yolks of two eggs with one teacup good cream; put it in the -saucepan, shaking over the fire till done.--_Mrs. Dr. S._ - - -SAUCE FOR BOILED POULTRY. - -One stick of white, blanched celery, chopped very small; put it in a -saucepan with one quart milk and a few black peppercorns; let it boil -gently, till reduced to one pint. Keep stirring the celery up with the -milk until it is in a pulp. Thicken the whole with the yolk of one -fresh egg well beaten, and half a teacup of fresh cream.--_Mrs. S._ - - -CELERY SAUCE. - -Chop celery into pieces half an inch long, enough to fill one pint -measure, and stew in a small quantity of water till tender. Add one -tablespoonful pepper vinegar, a little salt and pepper; pour in one -teacup cream or milk, then add a sufficient quantity of drawn -butter.--_Mrs. S. T._ - - -EGG SAUCE. - -Cut up six hard-boiled eggs, with salt and pepper to taste. - -Stir in a sufficient quantity of drawn butter, adding, just as you -serve, minced onion, parsley, and thyme.--_Mrs. S. T._ - - -ASPARAGUS SAUCE. - -Parboil one bunch of asparagus, first scraping. When nearly done, -drain and cut in small pieces. Stew in a teacup of milk, with pepper -and salt. When done pour into drawn butter, and serve.--_Mrs. S. T._ - - -OYSTER SAUCE. - -Scald one pint large fresh oysters, just enough to plump them; adding -one tablespoonful pepper vinegar, a little black pepper and salt. - -Pour into a sufficient quantity of drawn butter and serve.--_Mrs. S. -T._ - - -DRAWN BUTTER. - -Take one-quarter pound of best fresh butter, cut it up and mix with it -two teaspoonfuls flour; when thoroughly mixed, put it into a saucepan -and add to it four tablespoonfuls cold water. - -Cover the pan and set it in a kettle of boiling water, shake it round -continually, always moving it the same way. When the butter is -entirely melted and begins to simmer, then let it rest until it boils -up. In melting butter for pudding, some substitute milk for -water.--_Mrs. Dr. S._ - - -_Drawn Butter._ - -Cream together one-quarter pound fresh butter, with two heaping -teaspoonfuls sifted flour; add to this six teaspoonfuls water. - -Put it in a small tin saucepan and set it in a vessel of boiling -water, until it begins to simmer, shaking it often.--_Mrs. S. T._ - - -_Drawn Butter._ - -Rub a piece of butter in a little flour, add two or three -tablespoonfuls boiling water. - -Shake continually over the fire without letting it boil, till it -thickens.--_Mrs. P. W._ - - -CRANBERRY SAUCE. - -Stew two quarts cranberries; putting only water enough to keep from -sticking to the bottom of kettle. Keep covered until nearly done, then -stir in one quart white sugar, and boil until thick. The color is -finer when the sugar is added just before the sauce is done.--_Mrs. S. -T._ - - -MUSHROOM SAUCE. - -Wash and pick one pint young mushrooms, rub them with salt to take off -the tender skin. Put them in a saucepan with a little salt, nutmeg, -one blade of mace, one pint cream, lump of butter rubbed in flour. - -Boil them up and stir till done, then pour it round the chickens. -Garnish with lemon.--_Mrs. C. C._ - - - - -SALAD DRESSINGS. - -Take the yolk of one raw egg; add to that one-half tablespoonful of -either dry or thickly mixed mustard, salt and pepper to your taste. - -When well mixed together, add sweet oil in _very_ small quantities, at -a time, stirring briskly until it is very thick. Then add a little -vinegar, but not sufficient to make the dressing thin. These are the -proportions for the yolk of one raw egg, sufficient for four people. -The quantity of eggs, mustard, etc., must be increased in proportion -to the quantity of dressing needed.--_Mrs. McK._ - - -SALAD DRESSING. - - Beat two eggs. Add butter size of half an egg. - 1/2 teaspoonful mustard rubbed smooth in a little water. - 4 tablespoonfuls vinegar. - 1/2 teacupful boiling water. - -Set it in a bowl on top of the tea-kettle and stir until as thick as -cream.--_Mrs. W. H. M._ - - -DRESSING. - -To one tumblerful vinegar, warmed in a stewpan, add four beaten eggs; -stir for a few minutes till cooked like boiled custard. Then throw in: - - A teaspoonful of salt. - 1 teaspoonful of sugar. - 1 teaspoonful of mustard. - 1 teaspoonful of pepper. - A lump of butter size of half an egg, instead of oil. - -Stir well and pour out. Will keep for weeks. Good for chicken -salad.--_Mrs. W._ - - -DRESSING FOR SALAD. - -Turkey is more economical and better for salad than chicken. To one -turkey, weighing about nine pounds, allow nine eggs: - - 7 hard-boiled eggs. - 2 raw eggs, yolks and whites beaten separately. - To each egg allow 2 tablespoonfuls salad oil, perfectly pure and - sweet. - 1 saltspoonful salt. - 1 saltspoonful made mustard. - 2 saltspoonfuls cayenne pepper to the whole amount. - Celery to the taste. - Lettuce leaves, if in season, using only the heart. - The juice of 2 lemons. - -This will last a week.--_Mrs. A. M. D._ - - -DRESSING FOR CHICKEN SALAD. - -To four chickens, the yolks of twelve eggs mashed very smooth with: - - 1 raw egg beaten light. - 1/2 teacup of mustard. - 1/2 teaspoonful red pepper. - 1 teacup salad oil. - 1 cup of vinegar. - 1 quart of cut celery. - Salt to the taste.--_Mrs. J. W._ - - -LETTUCE DRESSING. - - 1 raw egg. - 1 tablespoonful sugar. - 1 teaspoonful salt. - 1/2 teaspoonful mustard. - A little cayenne pepper (never use black pepper on lettuce). - 2 tablespoonfuls best olive oil. - 1 tablespoonful vinegar.--_Miss R. S._ - -DRESSING FOR CABBAGE. - - The yolk of an egg. - 1 teaspoonful salt. - 1 teaspoonful mustard. - 2 teaspoonfuls sugar, mashed smooth. - 1 cup of cream. - Vinegar to your taste.--_Mrs. E. C. G._ - - -SANA MAYONNAISE. - -The yolks (raw) of two eggs. - -Stir in oil, a drop at a time, until it begins to thicken, and then -pour it in slowly still, but in greater quantities, stirring -continually. Add cayenne pepper, salt, and vinegar to the taste. - -If mustard is liked in the sauce, it must be mixed with the yolks of -the eggs before dropping the oil. - -This sauce should be nearly as thick as soft butter. It makes a -delicious dressing for lettuce, celery, cold poultry or game; and also -for cold boiled fish or pickled salmon. If used with the latter, the -salmon should be placed in the centre of the dish and covered thickly -with sauce. - -Boiled chestnuts, peeled, small pickled onions, sliced cucumbers, -lettuce, etc., are a great addition, and should be used to dress or -garnish the dish, but not be mixed with the salmon.--_Mrs. E. P., -Cin._ - - -SALAD FOR SLAW. - - 3 eggs well beaten. - Nearly a cup of sugar. - 1 tablespoonful butter. - 1 tablespoonful mustard. - Pepper and salt to your taste. - Tumbler of milk. - Tumbler of vinegar. - -Stir well over the fire until as thick as custard. Let it cool and -pour over cabbage.--_Mrs. R. A._ - - -DRESSING FOR COLD SLAW. - - 1 cup of vinegar. - 2 eggs well beaten. - 1 teaspoonful salt. - 1 teaspoonful mustard. - 1 tablespoonful sugar. - 1 tablespoonful butter. - A little black pepper. - -Mix together the butter, salt, pepper, sugar, mustard; add the eggs -last. - -Have the vinegar boiling and pour it on, stirring all the time. Then -pour it back in the saucepan and boil a few minutes. Pour on the slaw -when cold.--_Miss N._ - - -LETTUCE DRESSING. - - Yolks of 4 eggs. - 1 teacup milk. - 1 teacup vinegar. - 4 tablespoonfuls oil or melted butter. - -After mixing all well together, except the vinegar, let it come to a -boil. When cold, beat well, add the vinegar, salt, pepper, and made -mustard to suit the taste. Keep corked in a bottle.--_Mrs. A. M. D._ - - -SALAD DRESSING. - -Put one tumbler vinegar, and one lump butter, size of an egg, on to -boil. - -Beat up the yolks of three or four eggs, and pour the boiling vinegar -over them, stirring all the time; return it to the fire and continue -to stir, until it thickens like custard. When it is perfectly cold add -one tumblerful cream, into which has been mixed one tablespoonful -salt, one tablespoonful mustard, two spoonfuls sugar, and one spoonful -bruised celery-seed. - -Bottle the dressing and it will keep for a month.--_Mrs. P._ - - -CELERY DRESSING. - - 2 tablespoonfuls butter. - 2 beaten eggs. - 1 teaspoonful salt. - 1 teaspoonful mixed mustard. - 1 cup vinegar. - 1 cup fresh milk or cream. - -Boil and use cold.--_Mrs. I. D._ - - -TO DRESS CELERY. - -Beat light the yolk of one egg; add: - - 2 tablespoonfuls cream. - 1 tablespoonful white sugar. - 3 tablespoonfuls vinegar. - 1 teaspoonful olive oil. - 1 teaspoonful mustard. - 1 teaspoonful salt.--_Mrs. Dr. S._ - - - - -BRUNSWICK STEWS, GUMBO, AND SIDE DISHES. - - -BRUNSWICK STEW. - - A twenty-five cent shank of beef. - A five-cent loaf of bread--square loaf, as it has more crumb, and - the crust is not used. - 1 quart potatoes cooked and mashed. - 1 quart cooked butter-beans. - 1 quart raw corn. - 11/2 quart raw tomatoes peeled and chopped. - -If served at two o'clock, put on the shank as for soup, at the -earliest possible hour; then about twelve o'clock take the shank out -of the soup and shred and cut all of the meat as fine as you can, -carefully taking out bone and gristle, and then return it to the -soup-pot and add all of the vegetables; the bread and two slices of -middling are an improvement to it. - -Season with salt and pepper to the taste; and when ready to serve, -drop into the tureen two or three tablespoonfuls butter. - -This makes a tureen and about a vegetable-dish full.--_Mrs. R. P._ - - -_Brunswick Stew._ - -About four hours before dinner, put on two or three slices of bacon, -two squirrels or chickens, one onion sliced, in one gallon water. Stew -some time, then add one quart peeled tomatoes, two ears of grated -corn, three Irish potatoes sliced, and one handful butter-beans, and -part pod of red pepper. - -Stew altogether about one hour, till you can take out the bones. When -done, put in one spoonful bread crumbs and one large spoonful -butter.--_Mrs. M. M. D._ - - -_Brunswick Stew._ - -Take one chicken or two squirrels, cut them up and put one-half gallon -water to them. Let it stew until the bones can be removed. Add -one-half dozen large tomatoes, one-half pint butter-beans, and corn -cut from half a dozen ears, salt, pepper, and butter as -seasoning.--_Mrs. I. H._ - - -_Brunswick Stew._ - -Take two chickens or three or four squirrels, let them boil in water. -Cook one pint butter-beans, and one quart tomatoes; cook with the -meat. When done, add one dozen ears corn, one dozen large tomatoes, -and one pound butter. - -Take out the chicken, cut it into small pieces and put back; cook -until it is well done and thick enough to be eaten with a fork. - -Season with pepper and salt.--_Mrs. R._ - - -GUMBO. - -Put one tablespoonful lard into a pan. Slice two onions and fry them -in it a few minutes. Have ready a chicken cut up, and fry it in the -lard till it slightly browns, also one or two slices of bacon or pork, -and three or four bunches parsley cut up. - -Have a heaping plateful of ochra cut up; put that in the pan and let -it wilt a few minutes (you must stir it), then add three or four -tomatoes cut up. Then put the whole into a stewpan, pour hot water to -it, not quite as much as for soup. Let it boil until quite thick. -Season with pepper and salt, also red or green pod pepper. - -It must be dished like soup and eaten with rice; the rice to be boiled -dry and served in a vegetable dish; put one or two spoonfuls in a -plate and pour the gumbo over it.--_Mrs. G._ - - -_Gumbo._ - -Cut up two chickens, fry slightly with a little onion, and a few -slices pickled pork. - -Put in three or four quarts boiling water, together with pepper and -salt, eighteen okras, one-half peck cut up tomatoes. - -Stew one hour and a half.--_Mrs. D. R._ - - -_Gumbo._ - -Take one chicken, frying size, cut up in hot lard; add one quart ochra -chopped fine, and one good sized onion chopped fine, when the chicken -begins to brown, stirring all the time until it ceases to rope and is -a nice brown. - -Then put it into a deep vessel and pour on enough boiling water to -make soup for ten or twelve persons, adding two or three tomatoes, -skinned and sliced, two ears of tender corn, salt, and black and red -pepper to the taste. - -Let the whole boil one hour. - -Boil rice very dry and serve with it.--_Mrs. P. McG._ - - -GUMBO FILIT A LA CREOLE. - -Put into a deep pot one tablespoonful lard, when hot put in one -tablespoonful flour, stir in until brown, then slice one large onion -and fry it till brown; skim out the onion and do not put it back until -a chicken cut up in small pieces has been fried. Stir it all the time. -Have a kettle of boiling water near by; pour one or two cups of water -on the chicken, stir well and let it simmer slowly. Add: - - 10 allspice. - 8 cloves. - Red and black pepper. - Parsley and thyme if you like it. - -Put in two quarts of water, boiling, and let it boil gently two hours. -Have ready the liquor from one quart oysters, put that in with the -water; put the oysters in later, allowing them time to cook. When -ready to serve stir in one tablespoonful filit, boil up once. To be -eaten with rice cooked dry. - -N. B. _Filit_ is only pulverized sassafras leaves, dried and sifted; -you can make it yourself.--_Mrs. S., La._ - - -VEAL PATES. - - 31/2 pounds leg of veal. - 1/4 pound salt pork. - 6 soda crackers rolled and sifted. - 1 tablespoonful salt. - 1 tablespoonful black pepper. - 1 nutmeg. - 2 eggs well beaten. - Butter the size of an egg. - -Hash veal and pork together, cutting very fine. Then mix seasoning -very thoroughly and form into oval shapes. Put a small piece of butter -and bread crumbs over the top, while in the baking dish; half a teacup -water, and baste frequently while baking. In moulding it and when -mixing it keep wetting the hands in cold water, also wet the dish -when you begin moulding it in shape.--_Mrs. J. P. H._ - - -HASHED MUTTON. - -Cut cold mutton into very thin slices, and make a gravy by boiling the -bones for two hours with a little onion, pepper and salt. - -Strain this gravy and thicken it with a little flour, adding a small -amount of tomato or mushroom gravy to flavor it, and a small piece of -butter. When the gravy is of a proper consistency, put in the slices -of mutton, and let it simmer slowly for ten minutes. Serve on a -platter with parsley and sippets of bread. - - -_Hashed Mutton._ - -Fry in a saucepan three small onions, and three small slices of bacon -or ham, until they are brown; then add a little more than half a pint -water, and thicken it with flour. Next strain it and add it to the -meat with a little sauce; pepper and salt to the taste. - -It will take about an hour to hash. - - -MUTTON HASH. - -Cut the meat up fine, putting the bones on to stew in water; then take -out the bones and put in the hash, with pepper, salt and gravy left -from the day before. - -Let these stew at least half an hour. Put in one large tablespoonful -browned flour. Add-- - - 6 tablespoonfuls red wine. - 1 tablespoonful walnut catsup. - 1 tablespoonful tomato catsup. - A lump of butter rolled in a little flour. - -If a small dish, proportion the seasoning. - -Beef, goose, and duck hash can be made the same way.--_Mrs. R._ - - -HOTCH POTCH. - -During the summer season get lamb chops, which half fry. Cut up -cabbage, lettuce, turnips, onions and any other vegetables, which -boil, with seasoning of pepper, salt, etc.; one hour before dinner, -put in the lamb chops, with some green peas; boil the potatoes -separately. - - -SCOTCH BROTH. - - 3 pounds of the scrag end of a neck of mutton. - 1 onion. - 1 small turnip. - A little parsley. - A little thyme. - -Put the mutton in the pan and cover with two quarts cold water, add -the vegetables and not quite one teacup rice; one small carrot and a -little celery added will give a nice flavor. - -When it boils, skim carefully, cover the pan, and let it simmer for -two hours. Of course, the vegetables must be cut small. - - -MEAT LOAF. - -Chop fine whatever cold meat you may have, fat and lean together; add -pepper and salt, one finely chopped onion, two slices of bread which -have been soaked in milk, and one egg. - -Mix well together and bake in a form. This makes an admirable tea or -breakfast dish.--_Mrs. J._ - - -BLACK STEW. - -Take any kind of fresh meat that has been boiled or roasted, cut up -enough to make a dish; put one tablespoonful currant jelly, one -tablespoonful of wine, one large spoonful butter, one-half onion -chopped, pepper and salt. - -Stir all together fifteen minutes. Pickle cut up is an improvement, -and brown sugar can be used instead of currant jelly.--_Mrs. J. T._ - - -A NICE SIDE-DISH. - -Make a mince meat of turkey; after it is stewed put boiled rice -around the dish and set it in an oven to brown. Then garnish with hard -boiled eggs.--_Mrs. E. I._ - - -MEAT CROQUETTES. - -Any nice cold meat when nicely minced will make good croquettes, -especially veal. Take about one-quarter loaf bread, well soaked in -water and squeezed dry; mix with the minced meat about one -dessertspoonful chopped parsley, one dessertspoonful ground ginger, -three eggs, a pinch of ground mace, pepper and salt, roll them into -egg-shaped balls; have ready two or three eggs well beaten, in one -plate, and flour in another; first roll in the flour, then in the egg, -fry in boiling drippings; serve hot.--_Mrs. T._ - - -CROQUETTES. - -Take cold fowl or fresh meat of any kind, with slices of fat ham; chop -together very fine, add one-half as much stale bread grated, salt and -pepper, grated nutmeg, one tablespoonful catsup, one teaspoonful made -mustard, and lump of butter size of an egg. Mix well together till it -resembles sausage meat; mould them into cakes, dip into well beaten -yolk of an egg, cover thickly with grated bread. Fry a light -brown.--_Mrs. F. D._ - - -_Croquettes._ - -Boil or roast a turkey, chop the meat as fine as possible. Mix eight -beaten eggs with the meat, add one quart of milk, one-quarter pound -butter, salt and pepper, a little mace. - -Stew all together for a few minutes, then take it off to cool and make -into little cone shapes. Roll each one into pounded crackers and drop -in boiling lard till a light brown.--_Mrs. M. E. L. W., Md._ - - -CHICKEN CROQUETTES. - -Cold chicken, chopped parsley, a little cream, grated crackers, lemon -flavoring, salt and pepper. Cut chicken very fine and season with salt -and pepper; add chopped parsley, moisten with cream sufficient to -make paste; mould in a wineglass with grated cracker or bread crumbs -on outside. Fry quickly in hot lard. Brown lightly. Lemon flavoring -can be added at will.--_Mrs. G. P._ - - -POTATO CROQUETTES. - -Peel, boil, and mash one quart potatoes, mix with yolks of four eggs -and some milk. - -Set on the fire, stir two minutes; set on a dish to cool or leave -overnight. In the morning add a little milk, mix thoroughly, roll in -bread crumbs; divide in cakes and fry in lard. Take off when done; -drain, dish, and serve immediately.--_Mrs. E._ - - -CROQUETTE BALLS. - -Chop up one quart of any cold meat very fine, to which add one pint -stale bread. Mix up one egg, mustard, pepper, salt and butter, and -pour over the bread and meat; roll into balls, which must be rolled -into the white of an egg, then into bread crumbs, and bake a nice -brown. This is a nice side-dish for breakfast or tea.--_Mrs. S. G._ - - -CROQUETTES. - -Have some nice pieces of veal or fowl, chopped fine, season with -nutmeg, pepper and salt to your taste. - -Boil one-half pint milk with one small garlic. Thicken with two -tablespoonfuls flour, and one tablespoonful butter. - -Let it remain till thoroughly done: stir in the meat and then form the -croquettes. Roll in bread crumbs, then the yolk of an egg, then in -bread crumbs, and fry a nice brown.--_Miss E. P._ - - -_Croquettes._ - -Take cold meat or fresh meat, with grated ham, fat and lean, chopped -very fine--add one-half as much stale bread grated, salt, pepper, and -nutmeg, one tablespoonful catsup, a lump of butter. - -Knead all well together--if not soft enough add cream or gravy. Make -in cakes the shape of a pear; dip them in the yolk of an egg beaten, -roll in dried bread crumbs, and fry a light brown.--_Miss M. C. L._ - - -SAUSAGE CROQUETTES. - - 2 pounds of meat. - 4 eggs. - 1 cup butter. - 1 cup milk. - -Add powdered cracker or stale bread crumbs sufficient to thicken, -while on the fire. Roll in oblong shapes and fry in lard. Roll the -balls in cracker dust before frying.--_Mrs. R. K. M._ - - -SAUSAGE CROQUETTES. - -One pound sausage meat, two eggs, well beaten, and bread crumbs well -minced. - -Make the meat into cakes, then roll in the beaten egg, and afterwards -in bread crumbs. Fry in pan and serve hot. Cold ham served in the same -way is delicious; mince it very fine.--_Mrs. G._ - - -FORCEMEAT BALLS. - -One pound of fresh suet, one ounce ready dressed veal, or chicken -chopped fine, bread crumbs, a little shallot or onion, salt and pepper -(white), nutmeg; parsley and thyme, finely shred. - -Beat as many eggs, yolks and whites separately, as will make the above -ingredients into a moist paste; roll into small balls, and fry in -boiling lard. When of a light brown, take out with a perforated -skimmer. Forcemeat balls made in this way are remarkably light, but -being somewhat greasy, some persons prefer them with less suet and -eggs.--_Mrs. A. M. D._ - - -MINCE WITH BREAD CRUMBS. - -Chop up any kind of cold meat very fine, place in a baking dish a -layer of bread crumbs, seasoned with lump of butter, black pepper, and -salt. - -Then a layer of minced meat, and so on with alternate layers, till the -dish is filled. Pour over all a cup of rich cream, and be sure to have -enough lumps of butter to make it rich. Bake until it is a good brown -on top.--_Mrs. C. M. A._ - - -MINCE WITH POTATOES. - -Chop fine any cold meat; parboil enough Irish potatoes to be -two-thirds as many as there is chopped meat. Mix all together with one -raw egg, one onion, black pepper, and salt. - -Fry with butter, either in large or small cakes in a pan, the cakes -rather larger than sausages. If you have cold ham, it is an advantage -to add some of it to the mince; and the whole is very nice made of -cold pickled beef.--_Mrs. C. M. A._ - - -POT POURRI. - -Take any kind of fresh meat chopped fine, and put into a stewpan with -a little warm water, pepper and salt, and chopped onion. Cook twenty -minutes; then put into a baking-dish with an equal quantity of bread -crumbs, and pour over a cup of sweet cream. Bake to a light -brown.--_Mrs. F. D._ - - -HASH. - -One and one-half teacup of boiling water must be poured into a -saucepan, mix one heaping spoonful flour with one tablespoonful cold -water, stir it in and boil three minutes. Then add two teaspoonfuls -salt, half a small teaspoonful pepper, and butter size of an egg. - -After removing all tough, gristly pieces from the cold cooked meat, -chop it fine with some boiled potatoes. Put them in the dressing, heat -through, then serve. It injures meat to cook it _again_, making it -hard and unpalatable. Should you have any cold gravy left, use it; in -that case you will require less butter, salt and pepper. You can serve -it with buttered toast underneath, or you may set it into the oven to -brown on top, or drop eggs into a skillet of boiling salt water, and -when cooked, place on top of hash.--_Mrs. J._ - - -CASSA ROLLS. - -Boil some Irish potatoes until quite done, mash them smooth and add an -equal quantity of salt meat chopped fine. Mix with this several well -beaten eggs, one spoonful butter, some pepper and salt. - -Bake in little cakes like potato cakes.--_Mrs. F. D._ - - -RAGOUT SOUSE. - -Split four feet once, fry with one or two dozen large oysters, a light -brown. Lay them in a stewpan over the liquor from the oysters, or some -beef or veal gravy; add one large spoonful butter rolled in flour, one -dozen allspice, beaten, one glass red wine, one glass walnut catsup, -and pepper. - -Stew gently until dinner, skimming off any grease. Garnish with -hard-boiled eggs. Mace or cloves may be used instead of -allspice.--_Mrs. B._ - - -BREAKFAST DISH. - -Take the remnant of any cold meats, either boiled or roasted. Prepare -it, as if for chicken salad, in fine shreds. Mix with potatoes mashed -fine, and add two well-beaten eggs. - -Season with butter, pepper, and other spices if you like. - -Make it into a loaf and bake it brown, or fry it in cakes if -preferred.--_Mrs. J. F. G._ - - -MOCK TERRAPIN. - -Mince cold veal very fine, sprinkle with salt and cayenne. Mash the -yolks of three hard-boiled eggs, three tablespoonfuls cooking wine, -three tablespoonfuls cream or milk, a little nutmeg and a little mixed -mustard, a large lump of butter with a little flour rubbed in. - -Let all steam five minutes, and serve hot on toast. - -A nice relish for breakfast or lunch.--_Miss E. S., La._ - - -BREAKFAST DISH. - -One pound pork sausage, one tablespoonful pounded crackers, two well -beaten eggs. Work thoroughly together, and make into cakes. These will -be rather soft, but dropping each one into a plate of pounded or -grated cracker will enable you to handle them. Put into a hot -frying-pan. No lard is to be used, but keep the pan covered while -frying.--_Miss E._ - - -BAKED HASH. - -Take cold beef or veal, chop the meat very fine, put it in a pan with -some water; add salt, pepper, butter and bread crumbs to taste. Season -with a little chopped onion, parsley and thyme, all minced fine, half -a cup milk or cream with one egg beaten. Grate some crumbs over the -top, and bake till brown.--_Mrs. J. H. F._ - - -SANDWICHES. - -Grate one quarter pound cold ham in a bowl, with one tablespoonful -chopped pickle, one teaspoonful mustard, a little black pepper, six -dessertspoonfuls butter; put in a bowl and stir quickly until a cream. - -Add the ham and seasoning, mix all together well. Have slices of light -bread and spread the mixture on each side of each slice. - -Cold grated tongue, instead of ham, is very nice spread on the inside -of biscuit. - - -_Sandwiches._ - -Mince ham and tongue together, and spread between buttered bread. Add -a little French mustard to the mince if liked.--_Mrs. R._ - - -PILLAU. - -Take cold fresh meat, either chicken or veal, and cut it up quite -small after taking off the outer skin either fat or gristle. Mix it -well with some cold rice, then stir this in a batter made of two eggs -well beaten, and about one quart milk. Season with salt, pepper, and -butter. - -Bake in a deep dish.--_Mrs. A. B._ - - -CALF'S HEAD PUDDING. - -Skin the head, take out the brains. Thoroughly wash, then soak the -head one night to extract the blood. Put on in cold water and boil -five or six hours, or until the bones are ready to drop out. Pick it -very fine, taking all the bones out; then add the liquor in which it -was boiled, one tablespoonful butter, four eggs well beaten; one small -piece of lemon or pickle; one onion, if liked; pepper and salt. - -Lay the brains all over the top and bake. Bread crumbs are an -improvement. The liquor seasoned makes excellent soup.--_Miss F. E._ - - -LIVER PUDDING. - -Take two hog's heads, clean nicely; two livers, two lights, and cut -all the good part off half a dozen milts; half a dozen sweetbreads; -half a dozen kidneys, split open. - -Put all together in a tub of salt and water; let them soak all night; -take them out next morning, put them in a kettle with two slices of -fat pork. Let all boil until done, then take it up and let it cool a -little and grind it in a sausage mill, and while grinding, skim some -of the grease off of the kettle and pour it into the mill. After it is -ground, season with black pepper, salt, and onions chopped fine, to -suit the taste. - -If it is not rich enough, boil more middling or pork and mix with the -meat; if stuffed, boil again a few minutes. - - -PIG'S HEAD PUDDING. - -Boil head and liver until perfectly done, cut up as for hash. Put it -on again in warm water and season highly with butter, pepper, salt, -and a little chopped onion. - -After well seasoned, put in a baking-dish with one egg beaten light. -Bake two hours, and lay over hard-boiled eggs sliced, and strips of -pastry across the top. - -Calf's Head Pudding can be made in the same way.--_Mrs. Col. S._ - - -POTATO PIE. - -The remains of cold mutton, either roasted or boiled, cut into nice -slices, three hard-boiled eggs, also sliced, and two or three -potatoes, seasoning of pepper, salt, and pounded mace to your taste. - -All laid alternately in a baking-dish and filled nearly up with any -gravy or stock at hand; cover with a potato crust, full two inches -thick, and bake until the potatoes are a nice brown color. If the -potatoes are scratched over with a fork, it gives them a pretty, rough -appearance. To make the crust, boil and mash the potatoes with a -little butter and milk and a small quantity of salt.--_Mrs. R. P._ - - -A NICE PIE. - -One pound steak, three soft crackers rolled, one small piece of -butter, two tablespoonfuls of water, salt and pepper. Bake in a deep -pan.--_Mrs. R._ - - -POTATO PIE. - -A savory potato pie is made thus: A layer of mashed potatoes placed in -a pie dish and then slices of any cold meat (if chicken or veal, -slices of tongue or ham may be added), and herbs, pepper and salt, -sprinkled over to taste. Continue these layers alternately till the -dish is full; the potatoes must well cover the top, which should have -some butter added, and be brushed over with the yolk of an egg, and -put into the oven till done through. A little butter on each layer is -needed if the meat is not fat, and it should not be too fat.--_Mrs. -S._ - - -CRUMB PIE. - -Mince any cold meat very finely, season it to taste, and put it into a -pie dish; have some finely grated bread crumbs, with a little salt, -pepper, and nutmeg; and pour into the dish any gravy that is at hand. -Cover over with a thick layer of bread crumbs and put small pieces of -butter over top. Place in the oven till a fine brown. Send to the -table hot.--_Mrs. W._ - - -HAGGIS. - -Cut cold beef in pieces and mix with mashed potatoes; fill a -baking-dish and season with butter, pepper, and salt. Bake and serve -hot. - - -COLD CHICKEN WITH VINEGAR. - -Cut up the chicken in fine pieces and crack the bones. Season with -salt and pepper; put it in a deep baking plate with a lump of butter, -and one tablespoonful vinegar. Cover it with hot water. Put a plate -over it and stew on a stove or over hot embers. Add one heaping teacup -chopped celery to the mixture before cooking.--_Mrs. A. P._ - - -DEVILLED COLD CHICKEN. - -Take the legs and wings of any cold fowl. - -Dress with pepper, salt, mustard, and butter; then broil. - - -GIBLET PIE. - -Made as chicken pie, adding livers of chicken or pigeon, which have -been boiled in the water left from cooking; celery and sweet herbs. -Season with mushroom or walnut catsup.--_Mrs. T._ - - -SQUAB PIE. - -After the squabs are picked and drawn as a large fowl is for roasting, -wash them and put them in a saucepan with a close cover. They should -be covered with boiling water and boiled slowly till tender, when a -little salt and an onion clove should be added. Then take them out, -drain and dry, and put in each squab a teaspoonful of butter, a little -pepper, salt, minced parsley and thyme. Then put into the cavity of -each squab, a hard-boiled egg. Lay them in a large, round, earthen -baking dish, three or four inches deep. Strain over them the liquor in -which they were simmered. Add a tablespoonful of butter and a teacup -of milk or cream. Sift in two tablespoonfuls of cracker crumbs not -browned, a tablespoonful of minced parsley and thyme, and a little -salt. Put in a few slips of pastry. Cover with a rich crust and bake. - -The same recipe will answer for robins, except that the eggs must be -chopped, instead of being placed whole in the cavity of the -bird.--_Mrs. S. T._ - - -BEEF CAKES. - -Chop pieces of roast beef very fine. Mix up grated bread crumbs, -chopped onions, and parsley; season with pepper and salt, moisten with -a little dripping or catsup. - -Cold ham or tongue may be added to improve it. - -Make in broad, flat cakes, and spread a coat of mashed potatoes on the -top and bottom of each. Lay a piece of butter on every cake and put it -in an oven to brown. - -Other cold meats may be prepared in the same way for a breakfast -dish.--_Mrs. D._ - - -FISH AND POTATOES. - -Boil salmon or other fish; mash up boiled Irish potatoes; chop yolks -of hard boiled eggs. - -Mix all together with butter; make very hot, and keep it so at -table.--_Mrs. R._ - - -BEEFSTEAK AND POTATOES. - -Cut up in a stewpan, with cold water, and stew till well cooked, the -steak you will use; mash some potatoes with creamed butter, pepper and -salt. - -Line a baking dish with it and put in the steak, seasoning with -butter, pepper, and salt. Bake a little while. - - -BACON FRAISE. - -Take a nice piece of middling about six inches square, pare off the -skin and cut in small square pieces, then fry it. Make a batter of -three pints flour, five eggs, one handful parsley, chopped fine. Beat -all light and fry with bacon. Serve hot. This will make two -dishes.--_Mrs. M. D._ - - -ITALIAN MANNER OF COOKING MACARONI. - -One and a half pound macaroni, parboiled with a little salt, and one -clove garlic. One pound of beef chopped fine, lean and fat stewed with -one pint tomatoes. - -Alternate layers of macaroni and the stewed beef with grated cheese. -Add cayenne pepper, salt, butter, and a little wine. - -A thick layer of grated cracker crumbs and cheese on top. Serve with a -stand of grated Stilton cheese.--_Mrs. R. R._ - - -MACARONI. - -Break into pieces one inch long and put in the dish you wish to fill, -filling it only one-third full. Wash well and boil in a covered -stewpan until soft and tender, drain off all the water; cover with -this the bottom of a baking dish. Sprinkle over pepper and salt, -grated cracker, bits of butter and grated cheese; then another layer -of macaroni, etc., in the same order. When the dish is filled, pour -over fresh milk until all is barely covered. Sift over pounded cracker -and set in the oven. If it becomes too brown, sift over more cracker -before serving.--_Mrs. S. T._ - - -_Macaroni._ - -Boil one-half pound macaroni in water, with salt, one small onion and -two blades mace. - -Put in one sweetbread, chopped fine, or the same amount of fresh veal, -the nice part being taken. - -Boil till tender before taking it up, drain off the water and add one -large spoonful butter, one-half pint milk, a quantity of grated -cheese; one teaspoonful mustard; two teaspoonfuls black pepper, one -pint skinned tomatoes, salt to the taste; one egg, beaten up, is a -great improvement. - -Butter a deep dish and bake the macaroni a light brown. Have it served -with a small bowl of grated cheese, of the best quality, so that each -one may add what they like.--_Mrs. M. C._ - - -_Macaroni._ - -Parboil enough macaroni to make a dish; lay alternate layers of -macaroni, and grated cheese. Season with salt, pepper, and butter; add -three eggs, well beaten, and enough milk to fill a dish. Sprinkle -bread crumbs over top and bake.--_Mrs. R. A._ - - -_Macaroni._ - -To one and one-half pound macaroni, add one pound beef, chopped fine. -Make a stew of the beef with one quart water, one clove of garlic, -catsup, tomato, or walnut, to suit the taste, one dessertspoonful -currant jelly, salt and pepper. - -Boil the macaroni; put in a pan a layer of macaroni and a layer of -cheese, with plenty of butter, using quarter of a pound of butter for -the dish. - -Then pour the stew over the top, and bake fifteen minutes.--_Miss M. -B. B._ - - -TO BOIL HOMINY. - -Take two quarts of hominy, wash through several waters until the water -is clear; put it on to boil in a pot half full of water, with a plate -turned down in the bottom of the pot to prevent its burning. Boil for -six hours--do not stir it; when done, take off the vessel and set it -aside in a cool place. When it is ready to fry, put a little lard in -the pan, let it get hot, and mash in the hominy; then add a little -salt. Put it in the pan and press down; let it fry till brown, turning -it upside down on the dish.--_Mrs. P. W._ - - -HOMINY CROQUETTES. - -To one cup cold boiled hominy, add two teaspoonfuls melted butter, -and stir it well, adding by degrees one cup milk, till all is made in -a soft light paste; adding one well-beaten egg. - -Roll into oval balls with floured hands; dip in beaten egg, then roll -in cracker crumbs and fry in hot lard.--_Mrs. M._ - - -FRIED HOMINY. - -Warm the boiled hominy; add a piece of butter, a little salt, half a -pint cream, two eggs, and flour enough to stiffen the mixture. Fry -like mashed potatoes.--_Mrs. E._ - - -TO BOIL HOMINY. - -Soak in hot water the overnight. Next morning wash out in two waters -and boil thoroughly. A little milk added to the water whitens and -seasons it.--_Mrs. W._ - - -TO STEW, FRY, OR BROIL MUSHROOMS. - -After you have peeled them, sprinkle with salt and pepper and put them -in a stewpan with a little water and lump of butter. Let them boil -fast for ten minutes and stir in a thickening of flour and cream. They -may be broiled on a gridiron, and seasoned with butter. Fry them also -in butter. The large mushrooms are used for the two latter modes of -cooking them.--_Mrs. C. C._ - - -SWEETBREAD AND MUSHROOM PATES. - -Ten sweetbreads, parboiled, skinned and all the fat removed; cut into -small pieces. Add one even teaspoonful salt, one can of French -mushrooms. Slice thin, add to juice one teaspoonful salt, one -teaspoonful pepper, one saltspoonful powdered mace, lump of butter -size of guinea egg. - -Simmer slowly twenty minutes. Add sweetbreads dredged with one heaping -spoonful corn starch, well mixed in the sweetbread. Let it boil up -once, stirring to prevent sticking. Serve in puff paste shapes, hot. A -little chopped parsley may be added.--_Mrs. R. R._ - - -TO STEW MUSHROOMS. - -One pint mushroom buttons, three ounces fresh butter, pepper and salt -to taste, lemon juice, one teaspoonful flour, cream or milk, a little -nutmeg. - -Pare the mushrooms, put them into a basin of water with a little lemon -juice. Take them from the water, put into a stewpan, with the above -ingredients. Cover the pan closely and let them stew gently twenty -minutes. If the mushrooms are not perfectly tender, stew them five -minutes longer; remove every particle of butter which may be floating -on top, and serve.--_Mrs. C. C._ - - -BROILED MUSHROOMS. - -Cleanse the large mushrooms by wiping with flannel and a little salt. -Cut off stalks and peel the tops; broil them over a clear fire, -turning them once. Arrange on a hot dish. Put a small piece of butter -on each mushroom, season with pepper and salt; squeeze over them a -little lemon juice. Place before the fire, and when the butter is -melted, serve quickly.--_Mrs. C. C._ - - -FONDEE. - - 2 ounces butter. - 4 ounces bread crumbs. - 8 ounces cheese. - 1 cup sweet milk. - 3 eggs. - -Cut the butter and cheese into small pieces and place them in a large -bowl with the bread; on this pour scalding milk, after which add the -yolks well beaten, also a little salt. Mix well together, cover and -place on the back of the range, stirring occasionally, till all is -dissolved; when add the whites beaten to a stiff froth. Place in a -buttered pie-plate and bake in a quick oven for twenty minutes. Serve -as soon as taken from the stove. Mustard is considered by some an -improvement.--_Mrs. H. H. S._ - - -WELSH RAREBIT. - -Cut up cheese fine and place in a saucepan with a little butter, add -one or two spoonfuls beer, and boil till the cheese is well dissolved. -Cut a slice of bread, pour on the cheese; season with pepper, salt, -and catsup.--_Mrs. S._ - - -RICE AND EGG PATES. - -Mix cold rice with well-beaten eggs, season with pepper, and salt. - -Then cook like scrambled egg; don't let the rice burn. - - -TONGUE AND PRUNES. - -Get a fresh beef tongue, parboil and skin it. Add one pound prunes, -one pound raisins, one-quarter pound sugar, spices to the taste. - -Let it stew until perfectly well cooked. - -When nearly done, add one lemon.--_Miss M. B. B._ - - -TO STEW DRIED APPLES, PEACHES, QUINCES, OR PEARS. - -Take three pounds of dried fruit; wash it in lukewarm water, through -three or four waters, rubbing it hard. Pour on this five quarts -boiling water; boil at least three hours. Just before taking from the -fire, add two teacups nice brown sugar. Do not stir, except -occasionally, to prevent sticking to the bottom. Try to cook the -pieces of fruit separate, except the apples, which run through a -colander and season with nutmeg. The other fruits need no -seasoning.--_Mrs. S. T._ - - -FRIED APPLES. - -Slice apples without peeling; cut and fry some thin slices of -breakfast bacon until thoroughly done; remove the slices from the -vessel, adding water to the gravy left. Put in apples and fry until -done, sweetening to taste.--_Mrs. G. B._ - - -SPICED APPLES. - - 8 pounds apples pared. - 4 pounds sugar. - 1 quart vinegar. - 1 ounce stick cinnamon, - 1/2 ounce cloves. - -Boil the sugar, vinegar, and spices together; put in the apples when -boiling, and let them remain until tender; then take them out and put -them in a jar; boil the syrup down, and pour over them. - - -STEWED PRUNES. - -Immediately after breakfast, wash two pounds prunes in several waters, -rubbing them in the hands. - -Put in a preserving kettle with one gallon boiling water. Simmer three -or four hours. Add two teacups light brown sugar and boil till the -syrup is thick. Keep closely covered and do not stir, so each prune -may be stewed whole. Put in a shallow bowl and set to cool. This -amount will make two dishes. - -Excellent side dish for winter or spring.--_Mrs. S. T._ - - - - -EGGS. - - -Properly cooked, eggs are very wholesome and nutritious diet. Always -be certain, however, that they are fresh, before attempting to make a -dish of them. Some persons use Krepp's family egg-tester, to ascertain -if an egg is sound. Full directions, as to the mode of using it, -accompany the egg tester; so it is unnecessary to give them here. A -simple mode of testing the soundness of an egg, is to put it in water; -and if fresh it will sink to the bottom. - - -BOILED EGGS. - -Let the water be boiling when you put the eggs in it, and let the eggs -boil three minutes after putting them in.--_Mrs. S. T._ - - -SOFT-BOILED EGGS. - -Put the eggs in a large tin cup or any tin vessel convenient. Pour -boiling water over them, and let them remain near the fire, five -minutes. Do not let them boil. Eggs cooked thus are slightly jellied -throughout. They can be kept hot without becoming hard.--_Mrs. S. T._ - - -SCRAMBLED EGGS. - -Beat four eggs very light. Add a teacup milk, thickened with a -teaspoonful flour. Have the pan very hot, put in a tablespoonful -butter, pour in the eggs, and scramble quickly.--_Mrs. E._ - - -_Scrambled Eggs._ - -Wash the pan with hot water and soap. Wipe dry. Grease with a little -lard. Break into this the eggs, adding a lump of butter and a little -salt. Stir till done.--_Mrs. B._ - - -EGGS FOR BREAKFAST. - -Heat in the oven a common white dish, large enough to hold the number -of eggs to be cooked, allowing plenty of room for each. Melt in it a -small piece of butter, break the eggs, one at a time, carefully in a -saucer, and slip them in the hot dish. Sprinkle over them pepper and -salt, and let them cook four or five minutes. It is a great -improvement to allow to every two eggs a tablespoonful of cream, -adding it when the eggs are first put in.--_Mrs. A. M. D._ - - -EGG CUPS--A BREAKFAST DISH. - -Boil some eggs perfectly hard. Halve them, take out the yolks, which -mix smoothly with some finely chopped or ground ham or fowl, salt and -pepper, and a few spoonfuls melted butter or salad oil. Cut a piece -off the bottom of each white half, to make them stand, and fill each -with a chopped mixture. Make a sauce of sweet cream, boiled within an -inner saucepan, and pour over the eggs. Decorate the edges of the dish -with sprigs of curled parsley.--_Mrs. A. M. D._ - - -OMELETTE. - -Break six eggs in a pan, beat them well together, add half a gill of -milk, pepper and salt to suit the taste, and a few sprigs of parsley -chopped fine. Beat all well together. Have the cooking-pan hot enough -to brown the butter. Put in half a tablespoonful of butter. Pour the -mixture in the pan or skillet to cook. When sufficiently done, roll -with a spoon and turn into the dish.--_Miss E. P._ - - -_Omelette._ - -Boil one pint milk in a shallow vessel. - -Beat up four eggs very light; add salt, pepper, and a little flour, -making it of the consistency of paste. Put this into the boiling milk. -Have a pan well buttered, into which turn the mixture, and set inside -an oven to bake a light brown. Serve immediately.--_Mrs. J. D._ - - -_Omelette._ - - 6 eggs beaten very light. - 2 ounces butter. - Salt and pepper to the taste. - Chopped parsley or celery. - -Fry a light brown in a well buttered pan. Some minced ham or oysters -improve the flavor.--_Mrs. R._ - - -_Omelette._ - - 4 eggs beaten separately. - 3 tablespoonfuls cream. - Salt and pepper to the taste.--_Mrs. G. W. P._ - - -OMELETTE SOUFFLE. - -Six eggs, whites and yolks beaten separately and very light. Put on -the stove a teacup milk with a piece of butter in it the size of a -walnut. When the butter is melted, mix in one tablespoonful corn -starch. Mix this with the yolks, add salt to the taste, then stir in -slowly the whites. Bake in a buttered pudding dish, fifteen minutes, -in a quick oven.--_Mrs. M. E. L. W._ - - -MOCK OMELETTE. - -Two cups bread crumbs soaked all night in one and one-half cup milk. -Add, next morning, three eggs, whites lightly stirred in; pepper, one -teaspoonful salt.--_Mrs. E. W._ - - -HAM OMELETTE. - - 1 ounce minced ham. - A little pepper. - Eggs beaten very light and fried in lard.--_Miss E. W._ - - -CHEESE OMELETTE. - - 3 eggs beaten to a thick froth. - 1/2 teacup grated cracker. - 3 tablespoonfuls grated cheese. - -Cook in a frying-pan with butter. Some persons add chopped thyme and -parsley.--_Mrs. P._ - - -GERMAN OMELETTE. - -3 eggs (yolks and whites beaten separately). - -Mix thoroughly one-half teacup milk and one teaspoonful of flour. Then -add it to the yolks (well beaten) together with a little salt. Pour -this mixture into a moderately hot pan, greased with butter. When this -is nearly done (which will be in about five minutes), add the whites, -stiffly frothed and slightly salted, spreading them over the whole -surface. Run a knife carefully around the edges, and turn into a -heated dish when done. It is an improvement to mix one-third of the -frothed whites with the yolks before pouring into the pan.--_Mrs. M. -C. C._ - - -POACHED EGGS. - -Let the eggs be perfectly fresh, and the pan at least two inches deep -in boiling water. Break the eggs carefully, just over the water or in -a spoon, so that they may be slipped into the water with their shape -preserved. Take them up in a large perforated spoon, cover with fresh -melted butter and sprinkle with salt--never pepper, as some persons do -not use it, and it mars the appearance of the dish.--_Mrs. S. T._ - - -EGGS WITH TOAST. (_A Spring Dish._) - -Cut bread in squares, and toast a light brown. Poach eggs nicely, -place each one on a piece of toast. Pour melted butter over them, and -serve.--_Mrs. S. T._ - - -RUMBLE EGGS. - -Beat up three eggs with two ounces fresh butter or well washed salt -butter. Add a teaspoonful cream or new milk. Put all in a saucepan and -stir over the fire five minutes. When, it rises up, dish it -immediately on toast.--_Mrs. S._ - - -HAM AND EGGS. - -Slice the ham rather thick. Fry in a hot pan. Before it becomes hard, -take from the pan and lay in a dish over a vessel of hot water. - -Let the pan remain on the fire, so as to keep the ham gravy hot, that -it may cook the eggs nicely when dropped into it. Break the eggs -carefully, drop them in whole, and do not let them touch each other. -Cook a light brown, not allowing the yolks to get hard. Lay an egg on -each slice of meat.--_Mrs. S. T._ - - -HAM AND EGG PUDDING. (_A Spring Dish._) - - 6 eggs beaten very light. - A light pint of flour. - A pint of milk. - A small piece of butter. - Salt and pepper to the taste. - -Sprinkle some slices of boiled ham (both fat and lean) with pepper, -and lay them across a deep dish that has been greased. Then pour the -pudding batter over the bacon and bake quickly. _Mrs. V. P. M._ - - -EGGS A LA CREME. - -Six eggs boiled hard and chopped fine, and stale bread. Put in a dish -alternate layers of chopped egg and grated bread. When the dish is -full, pour on one pint boiling milk seasoned with salt, pepper, and -one tablespoonful butter. Bake a light brown.--_Miss N._ - - -BAKED EGGS FOR DINNER. - -Have ready eight or ten hard-boiled eggs, a cup of light grated bread -crumbs, butter, pepper and salt. Place in a buttered pudding dish a -layer of sliced eggs, dotted with bits of butter, and sprinkled with -salt and pepper; next a layer of bread crumbs, and so on to the top, -being careful to let the top layer be of bread crumbs.--_Mrs. A. M. -D._ - - -EGG PIE. - -Take six hard-boiled eggs, slice, season with salt, pepper, and -butter, bake in a paste, top and bottom. - - -STUFFED EGGS. - -Boil six eggs very hard. Peel them, and after having sliced a bit off -of each end to make them stand well, cut in halves and extract the -yolks. Rub up the yolks with a pinch of pepper and salt, melted -butter, bread crumbs, and finely chopped celery. Fill in the whites -nicely, stand on end in the pan, lay bits of butter on each egg and -bake.--_Mrs. D. P._ - - - - -VEGETABLES. - - -If possible, use vegetables gathered early in the morning, with the -dew on them. It is even better to gather them late the evening before, -with the evening dew on them (setting them in the ice-house or some -cool place), than to gather them after the morning sun has grown hot. -If you are living in the city, get your vegetables from market as -early in the morning as possible. - -As soon as gathered or brought from market, all vegetables should be -carefully picked over, washed, placed in fresh water, and set in a -cool place till the cook is ready to put them on for dinner. - -Put them on in water neither cold nor boiling hot. The slow heating -that takes place when you put them on in cold water deprives them of -their flavor, to some extent, whilst too rapid heating toughens the -vegetable fibre. - -Just before they are thoroughly done and tender, add sufficient salt -to season them. Do not stir them and mutilate them with a spoon, but -turn them into a colander and drain. Place them in a hot dish and put -a large tablespoonful of fresh butter over them. - -In cooking dried peas and beans, as well as corn, put up in brine, -always soak them the overnight. These vegetables should first be -parboiled, whether they are to be used for soup or for side dishes. - - -TO BOIL GREEN PEAS. - -Early in the morning, either buy the peas from market or have them -gathered in your garden, while the dew is on them. Shell and lay in -cold water till half an hour before dinner. Then put in boiling water -and boil steadily a half hour. Add a little salt, just before taking -from the fire. Drain, add a heaping tablespoonful fresh butter and put -in a covered dish.--_Mrs. S. T._ - - -TO COOK ASPARAGUS. - -As soon as you get the asparagus from market or your garden, throw -into salt and water, after scraping the outer skin and tying up in -bunches. Put on to boil one hour before dinner. After boiling thirty -minutes, drain, cut in pieces half an inch long, and put in the -saucepan with enough milk to cover them. Just before serving, add one -tablespoonful fresh butter, in which one teaspoonful flour has been -rubbed. Season with salt and pepper.--_Mrs. S. T._ - - -_To Cook Asparagus._ - -Wash well, scrape, cut off the tough end, tie up in bunches and put in -boiling water with a spoonful of salt. Boil thirty minutes or till -tender. Lay it on slices of toast in a dish, pour melted butter over -it, and serve hot.--_Mrs. P. W._ - - -TO BOIL BEETS. - -Wash them. Do not break or cut the roots. Leave an inch of the tops, -so that the color and juice cannot escape. Boil hard for two hours. -When tender, slice them, sprinkling over them sugar, then butter and -salt to the taste. Sugar is the greatest improvement.--_Mrs. S. T._ - - -TO BAKE ONIONS. - -Boil six onions in water, or milk and water with a seasoning of pepper -and salt. When done enough to mash, take them off, mash them with -butter, grate bread crumbs over them and set them to bake. Or place -them whole in the baking dish with butter and bread crumbs. - - -TO COOK ONIONS. - -Boil till tender, in milk and water. Pour melted butter over them, and -serve; or chop up and stew with a little milk, butter, and salt. - - -TO FRY ONIONS. - -Wash and slice them. Chop fine, put in a frying-pan and cover with -water. Simmer till the water is dried up, then fry brown, with a -large slice of fat pork. Add pepper and salt.--_Mrs. S. T._ - - -TO DRESS RAW ONIONS. - -Slice and chop fine, and put in weak salt and water till just before -dinner. Then drain off and dress with half a teacup vinegar, two -tablespoonfuls pepper vinegar, two tablespoonfuls made mustard, two -tablespoonfuls white sugar, one tablespoonful salt. - -Lay a large lump of ice on top, and garnish with curled parsley; -which, eaten after onions, is said to remove the scent from the -breath.--_Mrs. S. T._ - - -RADISHES. - -As soon as taken from the ground, put in cold water. Then put red and -white radishes alternately in a dish of fanciful design, ornamenting -with curled parsley, in the centre and around the edges.--_Mrs. S. T._ - - -CELERY. - -Wash carefully and put in cold water to keep crisp till dinner. Remove -all the green, as nothing is so ornamental as the pure white leaves of -bleached celery. If the ends of the stalks have been broken, split and -curl them.--_Mrs. S. T._ - - -TO BOIL SNAPS. - -Early in the morning, string round, tender snaps. Throw into water and -set in a cool place, till an hour before dinner, when they must be -drained and thrown into a pot where the bacon is boiling.--_Mrs. S. -T._ - - -TO BOIL SNAPS WITHOUT BACON. - -Prepare as above directed. Boil an hour in hot water, adding a little -salt, just before they are done. Drain and serve with pepper, fresh -butter and a little cream.--_Mrs. S. T._ - - -TO STEW CYMLINGS (_or Squash, as it is sometimes called_). - -Peel and boil till tender. Run through a colander. To a pint of pulp, -add one half pint rich milk, a heaping tablespoonful fresh butter and -a little salt. Stew till thick like marmalade. Pepper freely, pour -over it, if convenient, half teacup cream, and serve.--_Mrs. S. T._ - - -TO FRY CYMLINGS. - -Steam or boil the cymlings (unpeeled), till tender. When cool, slice -and butter them, sprinkle pepper and salt and pour over them a -spoonful of eggs, lightly beaten. Sift over it cracker, pounded fine, -and fry a light yellow brown. Take from the frying pan, prepare the -other side the same way. Return to the pan and fry it a pale -brown.--_Mrs. S. T._ - - -CYMLINGS FRIED WITH BACON. - -Fry some slices of fat bacon in a pan. Remove the bacon when done and -keep hot. Fry in the gravy some cymlings that have been boiled tender -and cut in slices. While frying, mash fine with a large spoon, and add -pepper and salt. Fry brown, and serve with the bacon, if you -like.--_Mrs. G. B._ - - -CYMLING FRITTERS. - -After boiling and running through a colander, mix with an egg, season -with salt, pepper, and butter, make into cakes and fry a light brown. - - -CYMLING PUDDING. - -Boil young cymlings, mash and run through a colander. Add one teacup -of milk, three eggs, a large lump of butter, pepper and salt. - -Put in a buttered deep dish, and bake a light brown. For a change, you -might line the dish with thin slices of buttered bread, pour in the -cymling batter and put some pieces of butter and grated cracker on -top.--_Mrs. M. C. C._ - - -TO BOIL GREEN CORN. - -Strip off the outer shucks, leaving only the thin white ones. Cut off -the ends. Throw into boiling water. Boil an hour. Strip off the silk -with the shuck. Cut from the cob while hot. Sprinkle over salt, add a -tablespoonful fresh butter and serve hot.--_Mrs. S. T._ - - -CORN PUDDING. - - 1 pint milk. - 3 eggs, whites and yolks beaten separately. - 3 tablespoonfuls melted butter. - 1 dessertspoonful white sugar. - 1 heaping teaspoonful cornstarch or flour. - 1 teaspoonful salt. - 6 ears of corn. - -With a sharp knife, slit each row of corn in the centre. Then shave in -thinnest slices. Add the corn to the yolks of the eggs, next the -butter, cornstarch, sugar, and salt, then the milk, gradually, and -last of all the whites. Bake in a hot oven. As soon as a light brown -on top, cover with a buttered paper. Grate cracker or bread crumbs -over it and serve.--_Mrs. S. T._ - - -_Corn pudding._ - -One dozen large ears corn. Cut off the top of the grain, scrape with a -knife, so as to get the heart of the grain without the husk. Season -with a teacup of cream, a large tablespoonful butter, salt and pepper -to the taste. Bake in a dish.--_Mrs. Dr. E._ - - -CORN FRITTERS. - - 3 dozen ears corn. - 6 eggs, beaten well. - 3 tablespoonfuls flour - Salt to the taste. - -Grate the corn, add to it the flour, and gradually mix with the eggs. -Beat all hard together. Drop in oval shapes, three inches long, into a -pan, in which fry them brown, in equal parts of lard and butter. A -batter cake-turner is convenient for turning them.--_Mrs. Dr. J._ - - -_Corn Fritters._ - - 8 large ears of corn, cut three times (not grated). - 2 eggs. - 1 teacup sweet milk (or more, if the corn is not juicy). - 2 teaspoonfuls flour. - Salt and pepper to taste. - -Make the mixture the consistency of a soft batter, and fry in lard or -butter.--_Mrs. A. W._ - - -CORN FRITTERS FOR BREAKFAST. - -Make a batter as you would for fritters, put in pepper, salt, lard, or -butter, add to a quart of batter, a pint of corn, cut from the cob, -and fry.--_Mrs. A. P._ - - -BAKED TOMATOES. - - 1 quart peeled and sliced tomatoes (not scalded). - 1 cup sugar. - 1 tablespoonful butter. - 1 dessertspoonful salt. - 1 teaspoonful black pepper. - 1 roll of bread. - -Spread a layer of tomatoes on the bottom of an earthen (never a tin) -baking dish. Put over it half the sugar, butter, pepper and salt, and -crumble half the roll over it in small bits. Then spread another layer -of tomato, sugar, etc., ending with the remaining half of the roll. -Grate cracker or hard brown biscuit on top, and serve.--_Mrs. S. T._ - - -_Baked Tomatoes._ - -Scald and peel the tomatoes, or else peel thin with a sharp knife, -without scalding. Cut in small pieces, season with a little sugar, -salt, pepper, and finely minced onion. Grease a baking dish and line -it with thin slices of light bread buttered. Pour the tomatoes in the -dish, crumming up a little light bread on them. Spread on top a layer -of heavily buttered light bread, and bake.--_Mrs. M. C. C._ - - -STEWED TOMATOES. - -Peel and chop tomatoes till you have a quart. Add one teacup brown -sugar, one teacup butter, one teacup bread crumbs. One tablespoonful -salt; one teaspoonful black pepper. - -Stew till free from lumps and perfectly done. Pour in a deep dish, -sift powdered crackers over it, and serve.--_Mrs. S. T._ - - -_Stewed Tomatoes._ - -Scald and peel the tomatoes, chop fine, season with salt, pepper, -onion, and a little sugar. Put in some pieces of buttered light bread, -cut up very fine. Add a lump of butter, and stew in a saucepan.--_Mrs. -V. P. M._ - - -TOMATO OMELETTE. - -Peel and chop fine one quart of tomatoes, add salt and pepper, a -little onion minced fine, a half teacup grated bread. Beat five eggs -to a foam, stir into the tomatoes and turn the mixture into a hot pan, -greased with butter, stir rapidly till it begins to thicken. Let it -brown a few minutes on the bottom, then fold it half over and serve -hot. This dish may be made of canned tomatoes, when fresh cannot be -obtained.--_Mrs. I. G._ - - -FRIED TOMATOES. - -Slice tomatoes one-quarter inch thick. Put them in a skillet in which -a spoonful of nice lard has been melted. After getting hot, the skins -of the tomatoes may be removed. Sprinkle with salt and pepper, take -the tomatoes out, thicken the gravy with a teacup cream in which a -teaspoonful flour has been stirred. Put the tomatoes in a dish and -pour the gravy over them. Serve hot.--_Mrs. C. L. T._ - - -ROPA VIGA. - -Select fine ripe tomatoes. Pour boiling water over them so as to -remove the skins readily. Put them in a pan of melted butter, with -some pepper and salt. Shred cold meat or fowl over them. Fry -sufficiently, and serve hot.--_Mrs. A. D._ - - -TOMATO TOAST. - -Put some canned tomatoes in a frying pan with a little butter and -salt. Cook lightly and pour over slices of toasted bread, buttered and -softened with cream.--_Mrs. Dr. G._ - - -TO DRESS RAW TOMATOES. - -Slice a plateful large fresh tomatoes. Pour over them a dressing made -of the yolk of one egg and olive oil, creamed smoothly together; salt -and pepper to the taste; one teaspoonful prepared mustard, a little -vinegar. If you like, you may add sugar.--_Mrs. R. L. O._ - - -_To dress Raw Tomatoes._ - -Peel and cut in thick slices six large ripe tomatoes which have been -kept on ice. Put a layer into a salad bowl, sprinkle with salt, -pepper, and powdered sugar. Put in another layer, and so on, till all -the tomatoes are disposed of. Pour over the top a teacup of weak -vinegar. Cover the top with ice, and set in the refrigerator ten -minutes before serving.--_Mrs. S. T._ - - -LIMA BEANS. - -Shell and throw into cold water. Put in boiling water an hour before -dinner; add some salt; when tender, drain off the water and add a -tablespoonful fresh butter. Beans are seldom cooked enough.--_Mrs. S. -T._ - - -_Lima Beans._ - -Shell and lay in cold water. Boil thoroughly, and then stew a little -with butter, pepper, salt, and cream.--_Mrs. R._ - - -SUCCOTASH. - - 1 pint shelled Lima beans. - 1 quart green corn, cut from the cob. - 1 quart tomatoes, prepared and seasoned as for baking. - -Boil the corn and beans together till done, then drain off the water -and pour in a cup of milk, a tablespoonful of butter, and salt to the -taste. Let it boil up, and then pour in the tomatoes. Let all simmer -an hour. Baked or stewed dishes should have cracker or brown biscuit -grated on top, before sending to the table.--_Mrs. S. T._ - - -TO FRY CUCUMBERS. - -Peel, cut lengthwise in thick slices and lay in water till just before -dinner. Wipe dry, sprinkle with pepper and salt, dip in beaten egg, -sift over pounded cracker and fry with the cover on till light brown. -Prepare exactly as egg-plant.--_Mrs. S. T._ - - -TO DRESS CUCUMBERS RAW. - -Gather early in the morning, peel, lay in cold water till just before -dinner. Then drain, slice as thin as possible into ice water, which -drain and then fill a dish with alternate layers of sliced cucumber -and thinly sliced white onion, sprinkled with salt and pepper. Pour a -cup of weak vinegar over it and lay a lump of ice on top.--_Mrs. S. -T._ - - -OKRA. - -Boil young okra till tender, in salt and water. Drain, add half a -teacup of cream, and a heaping tablespoonful butter. Let it boil up, -turn it out in a dish, sprinkle salt and pepper over it and serve hot. - - -TO BOIL IRISH POTATOES. - -Old potatoes must be nicely peeled and dropped in boiling water, -covered with a lid and boiled hard half an hour. Then drain off the -water and set by the fire. This makes them mealy.--_Mrs. S. T._ - - -CREAMED POTATOES. - -Peel and boil white mealy potatoes, till perfectly done. Take out one -at a time from the saucepan, which must be left on the fire. With a -large spoon, mash perfectly fine; add salt, a heaping tablespoonful -butter and a teacup rich milk. Stir rapidly ten or fifteen minutes and -send hot to the table. It is much lighter when well creamed and -beaten.--_Mrs. S. T._ - - -POTATO SNOW. - -Peel and boil in a saucepan, six large mealy white potatoes. Add a -little salt to the water. Take them out one by one, leaving the -saucepan on the fire. Rub through a sieve into a deep dish, letting it -fall in a mound. Do not touch with a spoon or the hand. Have a -sauce-boat of melted butter to serve with it at table.--_Mrs. S. T._ - - -IRISH POTATO CHIPS. - -Shave the raw potatoes with a cabbage cutter. Drop the pieces, one at -a time, into boiling lard, and fry a rich brown. Sprinkle a little -salt over them.--_Mrs. R. L. O._ - - -TO FRY SLICED POTATOES. - -Peel and slice thin. Dry well in a cloth. Fry in lard, stirring till -crisp. Take up and lay on a sieve to drain. Sprinkle a little salt -over them.--_Mrs. R._ - - -POTATO CAKES. - -Mash potatoes, just boiled. Add salt, pepper, butter, and cream, make -into cakes, and fry brown on both sides.--_Mrs. P. W._ - - -POTATO PUDDING. - -May be made by putting potatoes prepared exactly as above directed, in -a pudding dish, and baking.--_Mrs. S. T._ - - -POTATO HASH. - -Cut cold boiled potatoes in slices. Put in a pan with boiling water, -adding pepper, salt, and butter. Stew till thick, and serve.--_Mrs. -Dr. G._ - - -TO BOIL SWEET POTATOES. - -Boil large, smooth potatoes till quite done. Peel and slice -lengthwise. Pour melted butter over them. Some persons like a dressing -of pepper, salt, butter, and cream. Others prefer butter, sifted -sugar, and grated nutmeg. - - -TO FRY SWEET POTATOES. - -Parboil and cut in thick slices, sprinkling over them pepper, salt, -and sugar. Fry with a slice of fat pork. Take from the pan, sift over -them pounded cracker, and serve.--_Mrs. S. T._ - - -TO COOK INFERIOR SWEET POTATOES. - -Boil till nearly done. Cut in thick slices; put a layer in the bottom -of a baking dish. Put pepper, salt, sugar, bits of butter, and a -teaspoonful vinegar on this layer, and so on till the dish is filled, -leaving a layer of seasoning for the top. Pour over it a teacup rich -milk. Put a tin plate on top and bake a few minutes. Put grated -cracker, on top.--_Mrs. S. T._ - - -TO DRESS YAMS. - -Steam them till done, peel and slice them. Put in a buttered -baking-dish a layer of yam, on which put sugar and some lumps of -butter. Fill up the dish in this way, and when full, pour over it milk -or cream, and bake brown.--_Mrs. Dr. P. C._ - - -TO STEW EGG-PLANTS. - -Put them on whole in a plenty of water, and let them simmer till -tender. Then take off the skin and divide them. Mash them well in a -deep dish, adding a large spoonful butter and some grated bread -crumbs. Grate bread crumbs on top, and brown it. - -Purple egg-plants are best.--_Mrs. M._ - - -TO FRY EGG-PLANT. - -Cut the egg-plant in thick slices, carefully paring each piece. Throw -it in salt and water, and let it remain there several hours. Take from -the water, drain and wipe. Then butter the slices of egg-plant, dip in -beaten egg, then in grated cracker, and fry a light brown. Pepper, -grate more cracker over them, and serve.--_Mrs. S. T._ - - -EGG-PLANT PUDDING. - -Quarter the egg-plant and lay it in salt and water the overnight, to -extract the bitterness. The next day, parboil, peel and chop fine, and -add bread crumbs (one teacup to a pint of egg-plant), eggs (two to a -pint of egg-plant), salt, pepper, and butter to taste; enough milk to -make a good batter. - -Bake in an earthen dish twenty minutes.--_Mrs. R. L. O._ - - -TO BAKE EGG-PLANT. - -Parboil the egg-plant. Take out the meat and mix it with butter, -pepper, salt, and bread crumbs. Fill the hulls with this mixture and -bake a dark brown. Cucumbers may be prepared by the same recipe. - - -BURR ARTICHOKES. - -Strip off the coarse outer leaves, cut the stalk, and lay several -hours in cold water. Then put in boiling water, with their leaves -downward. Keep covered with a plate. Boil steadily two or three hours. -Serve with butter, pepper, salt, mustard, and vinegar.--_Mrs. R._ - - -TO STEW PARSNIPS. - -Peel and slice parsnips. Boil them in a covered vessel with slices of -nice pork, until done, adding salt and pepper to taste.--_Mrs. G. B._ - - -TO FRY PARSNIPS. - -Peel and parboil the parsnips. Slice lengthwise, and fry with fat -pork, sprinkling over them salt, pepper, and sugar. Grate bread -crumbs over it and serve. Salsify may be cooked the same way.--_Mrs. -S. T._ - - -TO COOK PARSNIPS. - -Boil the parsnips till thoroughly done. Serve with salt, pepper, -butter, and cream; or mash the parsnips, mix with an egg batter, and -season as before. - - -TO COOK SALSIFY. - -Wash, trim, scrape the roots and cut them up fine. Boil till tender, -mash and season with pepper, salt, bread crumbs, butter, and milk. Put -in a dish and bake brown.--_Mrs. A. P._ - - -TO STEW SALSIFY. - -Scrape and throw at once in water to prevent from turning dark. Boil -till tender in a closely covered vessel. Drain off the water and cut -the salsify in pieces half an inch long. Throw in a saucepan with - - 1 teacup vinegar. - 1 teacup water. - 1 tablespoonful sugar. - 1 tablespoonful butter. - Salt and pepper to taste. - -Just before serving, add the yolk of an egg, beaten up and mixed with -a little water. The seasoning above given is for one quart -salsify.--_Mrs. S. T._ - - -_Another Way to Stew Salsify._ - -Prepare the salsify exactly as in the foregoing recipe. Boil till -tender, drain and cut in pieces, half an inch long, and then stew in -milk. Just before serving, add a tablespoonful of butter, rolled in a -teaspoonful flour. Let it boil up once. Pepper and salt it, grate -cracker over it and serve.--_Mrs. S. T._ - - -TO FRY SALSIFY. - -Prepare as for stewing. When perfectly tender, run through a colander. -Add grated cracker, two eggs, well beaten, one tablespoonful vinegar, -one tablespoonful butter, one teaspoonful salt, one teaspoonful sugar, -a little pepper. Make into oval cakes, roll in grated cracker, and fry -a light brown.--_Mrs. S. T._ - - -TO BOIL CABBAGE WITH BACON. - -Quarter a head of hard white cabbage, examine for insects, lay in salt -and water several hours. An hour before dinner, drain and put in a pot -in which bacon has been boiling--a pod of red pepper boiled with it -will make it more wholesome and improve the flavor of both bacon and -cabbage.--_Mrs. S. T._ - - -CABBAGE BOILED WITHOUT BACON. - -Prepare exactly as directed in the foregoing recipe. - -Boil an hour in a large pot of boiling water. Drain, chop fine, add a -tablespoonful butter, the same of cream, the same of pepper-vinegar, -and salt and pepper to your taste.--_Mrs. S. T._ - - -CABBAGE PUDDING. - -Boil nice, hard, white cabbage with good bacon. - -When thoroughly done, chop fine and add a large lump of butter, one -teacup rich milk, three eggs beaten light, two teaspoonfuls mixed -mustard; pepper and salt to the taste. - -Pour in a buttered deep dish; put on top dusted pepper, bits of fresh -butter, and grated cracker or stale bread. - -Bake a light brown.--_Mrs. M. C. C._ - - -_Cabbage Pudding._ - -Boil the cabbage till tender, chop fine and add four eggs, well -beaten, one pound bread crumbs, one teacup melted butter, milk enough -to make it as thick as mush, salt and pepper to the taste. Bake in a -dish till the eggs and milk are cooked.--_Mrs. McD._ - - -WARM SLAW. - -Cut the cabbage very fine and sprinkle over it a tablespoonful flour. -Put a piece of butter, the size of an egg, in the oven to melt. Salt -and pepper the cabbage and put it in the oven with the butter. Mix -half a teacup of cream with the same quantity of vinegar, pour it over -the cabbage and heat thoroughly.--_Mrs. S. G._ - - -_Warm Slaw._ - -Cut the cabbage (hard red is best) as for cold slaw. Put in a saucepan -one-quarter pound butter, two gills water, three gills vinegar, one -teaspoonful salt, and a little cayenne pepper. If you like, add a -garlic, minced fine. When this mixture has come to a boil, pour it -boiling hot over the cabbage, and cover it five or ten minutes, when -it will be ready for use. - - -_Warm Slaw._ - -Wash the cabbage, cut fine and put on the fire with enough water to -keep it from burning. - -When sufficiently tender, have ready a dressing made of vinegar, -pepper, salt, mustard, a spoonful of butter rolled in flour, and -beaten eggs, all thoroughly mixed. Stir this quickly in the cabbage -and let it boil up.--_Mrs. Col. W._ - - -FRIED CABBAGE. - -Reserve some cabbage from dinner. Set it away till next morning. Chop -fine, season with pepper and salt, and fry brown with a slice of fat -bacon. - - -CAULIFLOWER. - -Remove the outside leaves. Cut in four parts, tie them together, put -in boiling water and let them simmer till the stalk is thoroughly -tender, keeping it covered with water, and removing the scum. Boil two -hours, drain well and serve with melted butter. You may cook broccoli -by the same recipe, except that you cut it in two pieces instead of -four.--_Mrs. R._ - - -SPINACH. - -Pick and soak several hours in cold water. Drain and shake each -bunch. Throw in boiling water and boil till tender. Take up with a -perforated skimmer. Put in a saucepan with a heaping tablespoonful -butter; pepper and salt to taste. Stir in three hard-boiled eggs, -chopped up. Let it simmer, stirring frequently. Put in a deep dish and -cover with nicely poached eggs, buttered, peppered, and salted. -Sea-kale may be prepared by the same recipe.--_Mrs. S. T._ - - -TURNIP SALAD. - -Pick early in the morning. Wash one peck and put in cold water. Have -ready a pot of boiling water in which a piece of bacon has boiled -several hours, and the amount of water become much reduced. Take out -the bacon, put in the salad, put the bacon back on top of the salad, -and boil till very tender. Dip from the pot with a perforated skimmer, -lay in a deep dish, skim the fat from the liquor and pour over the -salad. Cover with nicely poached eggs. Cover and send to the table -hot. Any other kind of salad might be cooked by this recipe.--_Mrs. S. -T._ - - -TURNIPS. - -Boil and mash through a colander. Season with a cup cream, spoonful -butter, pepper, and salt, and stew quite dry. Then you may bake -them.--_Mrs. Col. W._ - - -TO STEW TURNIPS. - -Peel five or six turnips and put on to boil, adding a little salt to -the water. When thoroughly done, mash fine through a colander, season -with a teacup of cream, or milk, a tablespoonful butter, red and black -pepper, and a little more salt, if needed. Stew two or three minutes. -Cabbage prepared the same way is very nice.--_Mrs. C. M. A._ - - -RESIPEE FOR CUKIN KON-FEEL PEES. - -Gether your pees 'bout sun-down. The folrin day, 'bout leven o'clock, -gowge out your pees with your thum nale, like gowgin out a man's -eye-ball at a kote house. Rense your pees, parbile them, then fry 'em -with som several slices uv streekt middlin, incouragin uv the gravy to -seep out and intermarry with your pees. When modritly brown, but not -scorcht, empty intoo a dish. Mash 'em gently with a spune, mix with -raw tomarters sprinkled with a little brown shugar and the immortal -dish ar quite ready. Eat a hepe. Eat mo and mo. It is good for your -genral helth uv mind and body. It fattens you up, makes you sassy, -goes throo and throo your very soul. But why don't you eat? Eat on. By -Jings. Eat. _Stop!_ Never, while thar is a pee in the dish.--_Mozis -Addums._ - - -CORNFIELD OR BLACK EYE PEAS. - -Shell early in the morning, throw into water till an hour before -dinner, when put into boiling water, covering close while cooking. Add -a little salt, just before taking from the fire. Drain and serve with -a large spoonful fresh butter, or put in a pan with a slice of fat -meat, and simmer a few minutes. Dried peas must be soaked overnight, -and cooked twice as long as fresh.--_Mrs. S. T._ - - -TO BOIL DRIED PEAS. - -Soak in boiling water the night before. Then next day parboil and -drain. Put in fresh water with a piece of middling or ham, and boil -till tender.--_Mrs. Col. W._ - - -TO BOIL DRIED LIMA, OR OTHER BEANS. - -Soak overnight. Next morning, soak in fresh water till two hours -before dinner, when boil steadily in a covered saucepan two hours. -Drain and add a large spoonful fresh butter, and a little salt.--_Mrs. -S. T._ - - -CORN PUT UP IN BRINE. - -Late as possible in the fall prepare tender roasting ears for winter -use. Strip off the outer shuck, leaving the inner, silky ones next to -the grain. Have ready a nice clean wooden firkin or tub, properly -scalded and sunned. Sprinkle salt over the bottom. Pack closely with -corn. Wash a large flat rock and lay on the top, when nearly full. -Pour strong brine over the corn, covering it well. The day before -using, strip off the shuck and silk, place in a bucket of cold water -(renewing the water once, or twice), and let it stand till ready to -use it. Two ears soaked thus, and shaved into a pot of soup with other -vegetables, will impart a delicious flavor.--_Mrs. S. T._ - - - - -PICKLES AND CATSUPS. - -For pickles and catsups, use the best cider vinegar, it being not only -more wholesome than other kinds of vinegar, but the only sort that -will keep pickles or catsup for any length of time. - -In making catsup, or in scalding pickles in vinegar, if a brass kettle -is used, it must be scoured with sand and ashes, washed and wiped dry, -and then scoured with vinegar and salt. By attending to these -directions, the brass kettle may be safely used--though the pickles or -catsup must be poured from it the instant it is taken from the fire, -or they will canker. - -In making pickles, it is a good rule to allow two pounds of sugar to -each gallon of vinegar for sour pickle, though a larger proportion -must be allowed for sweet pickle. - -Vinegar for pickling should be spiced and set to sun from spring to -autumn. Never put pickle in a jar that has been used for butter or -lard. Examine often to see if the pickle is well covered with vinegar, -and if any of it has turned soft, remove it. Keep it in a dry, airy -closet, and be careful not to let it freeze. Pickle is generally -considered best when from six months to a year old. Some housekeepers -use the same vinegar (with a slight addition) from year to year, by -draining the pickle as they take it out of the jar. - - -PICKLE VINEGAR. - - 2 gallons cider vinegar. - 4 ounces white pepper, beaten. - 4 ounces whole allspice. - 4 ounces mustard-seed. - 2 ounces ground mustard. - 2 ounces of mace. - 2 ounces of turmeric. - 2 ounces of white ginger. - 2 ounces of garlic. - 2 ounces of horseradish. - 2 gills of celery-seed. - 2 sliced lemons. - 5 pounds of sugar. - -This ought to be prepared several months before using, and always kept -on hand ready for use.--_Mrs. S. T._ - - -_Pickle Vinegar._ - - 2 gallons vinegar. - 1 pint black mustard-seed. - 4 ounces ginger. - 3 ounces allspice. - 1 ounce cloves. - 4 ounces whole black pepper. - 1 ounce celery-seed. - 3 pounds brown sugar. - 2 handfuls scraped horseradish. - 1 handful garlic. - 3 sliced lemons. - -Make in May, and sun all summer.--_Mrs. D. R._ - - -VINEGAR FOR PICKLES. - - 2 gallons vinegar. - 1 cup bruised ginger. - 1 cup black mustard-seed. - 1 cup garlic. - 1/2 cup black pepper. - 1 cup celery-seed. - 1/2 cup of mace. - 1/2 cup of cloves. - 1/2 cup of turmeric. - 2 pounds brown sugar. - 1 pod red pepper. - 1 handful horseradish.--_Mrs. P. W._ - -Cucumbers (sliced), snaps, gherkins, muskmelons, cabbage, onions, or -anything to be put into the spiced vinegar, must be previously boiled -tender in strong vinegar and salt--well pressed out--and then put into -the pickle vinegar, will soon be ready for use.--_Mrs. J. J. C._ - - -YELLOW PICKLE VINEGAR. - - 2 gallons of pure cider vinegar. - 1 pint black mustard-seed. - 1 pint white mustard-seed. - 2 ounces ground mustard. - 4 ounces white ginger. - 3 ounces pepper. - 3 ounces allspice. - 1 ounce mace. - 1 ounce cloves. - 2 ounces turmeric. - 1 large handful horseradish. - 1 handful garlic. - 1 spoonful salt. - 1 gill celery-seed. - 6 lemons. - 5 pounds sugar. - -The liquid should be mixed in the spring, and set in the sun.--_Mrs. -T. M. C._ - - -INGREDIENTS TO ONE GALLON GREEN PICKLE. - - 3 pounds of sugar. - 1/2 ounce of mace, full weight, and beaten. - 1/2 ounce of black pepper, full weight, and beaten. - 1 ounce ginger, light weight, and beaten. - 1/2 ounce allspice, light weight. - 1/5 ounce cloves, light weight. - 1/2 tablespoonful salt, light weight. - 1/2 ounce celery-seed, light weight. - 2-1/5 ounces cinnamon, beaten.--_Mrs. Dr. P. C._ - - -PREPARING PICKLES. - -Vegetables for pickle should be kept in cold and strong brine till -they turn yellow: then put vine-leaves in the bottom of the kettle, -then a layer of vegetables and a layer of leaves till full. Pour on -them, boiling salt and water and let them boil until a bright green. -Take them, while hot, and place in weak vinegar for a whole week. Then -add them to the spiced vinegar. Afterwards rub on them a little -turmeric. Prepare the spiced vinegar in May, and expose to the sun -every day for some time.--_Mrs. R._ - - -YELLOW PICKLE. - - 2 gallons vinegar. - 2 pounds sugar. - 1 ounce turmeric. - 3 ounces allspice. - 1 ounce cloves. - 1 ounce mace. - 1 pint mustard-seed. - 2 tablespoonfuls celery-seed. - -Pound all together and stir into the hot cider vinegar for several -minutes. Prepare your vegetables by quartering the cabbage and -scalding them in brine; cover them and leave until cold; squeeze dry -and hang in the sun; when bleached, throw in plain vinegar, then into -the spiced vinegar.--_Mrs. P._ - - -_Yellow Pickle._ - - 21/2 gallons vinegar. - 7 pounds sugar. - 1 pound white mustard-seed. - 1 bottle mustard. - 1 pound white ginger. - 1/2 pound white pepper. - 1/2 pound turmeric. - 2 ounces nutmeg. - 2 ounces allspice. - 2 ounces cloves. - 2 ounces celery-seed. - -Pound them all before putting in the vinegar, add one pound scraped -horseradish, half-dozen lemons sliced. - -Scald two dozen onions, sprinkle them with salt, and let them stand a -day; drain off the water and wash well with the vinegar. Add them to -your spiced vinegar. Cut your cabbage and scald them in strong salt -water till you can run a straw through them; drain them for a day and -put into plain vinegar for two weeks; let them drain again a day or -two before putting into the prepared vinegar. Put two tablespoonfuls -turmeric in the plain vinegar to turn the cabbage yellow.--_Mrs. J. T. -A._ - - -_Yellow Pickle._ - -One peck cabbage cut up. Lay in a jar, sprinkling with salt; leave it -twenty-four hours; squeeze out and put in a kettle with half a dozen -onions chopped, cover with vinegar, add one ounce turmeric, and boil -one hour. Then add: - - 2 pounds brown sugar. - 1/2 ounce mace. - 1/2 ounce allspice. - 1/2 ounce cloves. - 4 tablespoonfuls mixed mustard. - 1 teacup black peppercorn. - 4 tablespoonfuls ground ginger. - 2 tablespoonfuls celery-seed. - -Boil till clear.--_Mrs. S. B._ - - -_Yellow Pickle._ - - 2 gallons cider vinegar. - 4 ounces beaten white pepper. - 4 ounces whole allspice. - 4 ounces white mustard-seed. - 4 ounces black mustard-seed. - 2 ounces mace. - 2 ounces turmeric. - 2 ounces white ginger. - 2 ounces ground mustard. - 3 ounces garlic. - 3 ounces horseradish. - 2 gills celery-seed. - 4 sliced lemons. - 5 pounds brown sugar. - -Should be prepared months before using. Cabbage to be pickled should -be boiled or scalded in salt and water until the leaves can be turned -back so as to sprinkle salt between them; then must be dried in the -sun. Shake all the salt out when dry, and soak in plain vinegar, with -a little turmeric sprinkled on each layer of cabbage. After ten days, -drain them and put in the spiced vinegar.--_Mrs. S. T._ - - -YELLOW PICKLED CABBAGE. - - 1 ounce turmeric. - 1 gill black pepper. - 1 gill celery-seed. - A few cloves. - A few pieces of ginger. - 4 tablespoonfuls made mustard. - 1/2 ounce mace. - 2 pounds sugar. - 1 tablespoonful allspice. - -Take one peck of quartered cabbage; slice them and put a layer of -cabbage and one of salt; let it remain over night. In the morning -squeeze them and put on the fire with four chopped onions, and cover -with vinegar; boil for an hour, then add the spices mentioned above, -and let it boil an hour longer; when cold it is ready for use.--_Mrs. -W. H. M._ - - -A QUICK WAY TO MAKE YELLOW PICKLE. - -Two gallons chopped cabbage, sprinkle one handful salt through it, and -let stand over night. Squeeze it out dry and put into a kettle. Add -one ounce of celery-seed, one ounce of turmeric, one quarter-pound of -mustard-seed, (black and white mixed), five pounds brown sugar, with -vinegar enough to cover the whole well. - -Boil until the cabbage is tender. Put it in stone jars and keep it -closely covered. It is fit for use the day after it is made.--_Mrs. J. -C. W._ - - -YELLOW PICKLE. - - 2 ounces black mustard-seed. - 2 ounces white mustard-seed. - 2 ounces celery-seed. - 1 ounce coriander. - 1 ounce white pepper. - 1 ounce green ginger. - 2 ounces turmeric. - 1 pound brown sugar. - -Put these in one and one-half gallons best cider vinegar, and set in -the sun. This can be prepared during the winter, if you choose. -Quarter your cabbages (small heads about the size of a large apple are -best), and put in a tub. Make a strong brine, boil and pour over -while hot. Let them stand twenty-four hours and then repeat. On the -third day spread them on a board or table, salt them slightly, and let -them stand in the hot sun four days, taking care that no dew shall -fall on them. Put in a jar, and pour on your prepared vinegar boiling -hot. This pickle will not be ready for the table till it has softened -and absorbed the vinegar. You can judge of this by your taste. To make -quick pickle by this recipe, you simply salt your cabbage for one -night, pouring off in the morning the water drawn out by the salt. -Then put in the kettle with the spices and vinegar, and boil until a -straw will go through.--_Mrs. J. B. D._ - - -CABBAGE PICKLE FOR PRESENT USE. - -Boil the cabbage in salt and water till tender; lay them on dishes, -drain or press them in a towel. - -Boil together two gallons strong vinegar. - - 1 pint white mustard-seed. - 4 ounces ginger. - 3 ounces black pepper. - 3 ounces allspice. - 1 ounce mace. - 1 ounce cloves. - 1 ounce turmeric. - 1 large handful horseradish. - 1 large handful garlic. - 1 ounce celery-seed. - 2 pounds brown sugar. - -Pour it over the cabbage boiling hot. If you have no garlic, use one -pint onions chopped fine.--_Mrs. H._ - - -CUT CABBAGE PICKLE. - -Fill the jar with cut cabbage. To every gallon of cabbage put one -handful horseradish. - - 3 tablespoonfuls black pepper. - 1/2 tablespoonful red pepper. - 3 tablespoonfuls coriander-seed. - 3 tablespoonfuls celery-seed. - 2 tablespoonfuls mace. - 2 tablespoonfuls allspice. - 1 dozen cloves. - 1/2 teacup made mustard. - 4 tablespoonfuls white mustard-seed. - 1 pound sugar. - 4 or 5 sliced onions. - -Salt your cabbage first as for slaw, and let it stand two or three -hours. Put in a porcelain kettle and cover with weak vinegar; put -turmeric enough to color, boil it till tender, then drain off the weak -vinegar, and cover it with strong cider vinegar, and mix the spices -well through it; add three or more tablespoonfuls turmeric, and boil -the whole fifteen minutes very hard. When cold, it is ready for -use.--_Mrs. S. M._ - - -CHOPPED CABBAGE PICKLE. - -Cut the cabbage as for slaw, pour over it enough boiling brine to -cover it. Chop and scald a few onions in the same way, cover both, and -leave twenty-four hours; then squeeze in a cloth until free from -brine. If it should taste very salt, soak in clear water for a few -hours and squeeze again. Loosen and mix the cabbage and onions -thoroughly. To one-half gallon cabbage put: - - 1 small cut onion. - 1 pound brown sugar. - 1 small box mustard. - 1/2 pound white mustard-seed. - 1 small cup grated horseradish. - 1/2 ounce mace. - 1 tablespoonful ground black pepper. - 2 ounces celery-seed. - 1 ounce turmeric. - -Chopped celery and nasturtiums, if they can be had. Mix all, and -cover with cold vinegar. If necessary, add more vinegar after it has -stood awhile.--_Mrs. C. N._ - - -GREEN PICKLE. - -Put the pickles in a strong brine, strong enough to bear an egg. Three -weeks is long enough for them to remain in brine, if you wish to make -your pickle early in the fall; but they will keep several months, -indeed all the winter, by having them always well covered with the -brine. - -When ready to make your pickle, drain off _every drop_ of brine, and -pour boiling water over the pickles. Repeat this for three mornings in -succession. Then pour off this last water, and soak the pickles two -days in cold water, changing the water each morning. Next, pouring off -this water, scald the pickles _three_ mornings in weak vinegar, -weakening the vinegar by putting two quarts of water to one of -vinegar. This is the time for greening the pickles, by putting in the -jar or keg a layer of pickle, then sprinkling in a little powdered -alum, and so on, till the vessel is filled; then pouring on the -weakened vinegar. Only use the alum the first morning; but the other -mornings pour off the vinegar and pour on a fresh quantity. All this -is necessary, if you wish to have pickle perfectly free from the -brine, and in a condition to keep. Fill your jars with the pickle thus -prepared, and pour over them the best of vinegar, after seasoning it -and letting it boil a few minutes. Seasoning to one gallon vinegar: - - 3 pounds brown sugar. - 1 tablespoonful allspice. - 1 tablespoonful of cinnamon. - 1 tablespoonful of ginger. - 1 tablespoonful of black pepper, all pounded. - 20 drops oil of cloves, or 3 ounces of cloves. - 1 ounce celery-seed. - 1 pod red pepper. - 2 tablespoonfuls grated horseradish.--_Mrs. C._ - - -_Green Pickles._ - -Put the pickle in strong brine for two days; then boil the brine and -pour it over them hot. Repeat this twice. Then pour over them boiling -vinegar and water mixed, three successive times, at intervals of two -days. For a three-gallon jar take: - - 1 teacup black pepper. - 1 teacup allspice. - 1/2 teacup of ginger. - 1/2 teacup of mace. - 1/2 teacup of cloves, all beaten, but not fine. - 2 heads of cabbage chopped fine. - 2 teacups horseradish. - 8 onions chopped fine. - 1 quart mustard seed. - -Take half of the beaten spices and mix with the latter ingredients, -also three cups of brown sugar; stuff the mangoes with this. Add the -rest to the vinegar with five pounds of sugar, and pour on the pickle -hot. - -This makes very superior pickle.--_Miss S. S. V._ - - -_Green Pickle_ [_3 gallons_]. - - 2 ounces mace. - 1/2 pound ginger, scalded and sliced. - 2 ounces cloves. - 2 ounces cinnamon. - 2 ounces long pepper. - 2 ounces black pepper. - 2 ounces allspice. - 1 ounce nutmeg. - 1/4 pound horseradish scraped, sliced, but not _dried_. - 1 ounce turmeric. - 4 ounces black mustard-seed. - 1 ounce coriander-seed. - 2 ounces garlic, or onion. - 2 pounds brown sugar. - -Prepare the cucumbers as follows: gather cucumbers, snaps, etc., and -put them in a large stone jar, pouring over them a strong brine which -has been boiled and skimmed--hot, but not boiling; cover with an old -table-cloth to keep the steam in. Let them stand about a week, then -take and soak twenty-four hours in cold water. Next put them in a -large kettle lined with grape leaves, and fill, covering with weak -vinegar. Sprinkle in a dessertspoonful of powdered alum, and cover -with grape leaves, setting on the stove until a beautiful bright -green. Put in a jar and pour this vinegar over them and let them stand -until next day; then dry the pickles with a cloth, and have ready the -jar, putting in a layer of the pickles with a layer of the seasoning -before mentioned; fill with strong cider vinegar. Tie up closely, and -keep in a warm, dry place. - -The spices must be bruised or beaten tolerately fine before putting -with pickles; and a little salad oil added is an improvement.--_Mrs. -P. McG._ - - -CUCUMBERS OR OTHER SMALL PICKLES. - - 2 gallons vinegar. - 3 tablespoonfuls ginger. - 2 tablespoonfuls celery-seed. - 1 tablespoonful cinnamon. - 2 tablespoonfuls turmeric. - 1 tablespoonful horseradish. - 1 tablespoonful garlic. - 2 tablespoonfuls pepper. - 1 teaspoonful cloves. - 1 teaspoonful of mace. - 1 teaspoonful of allspice; all the spices must be pulverized. - -Add the garlic and horseradish when cold. Add two pounds sugar, which -must be boiled in the vinegar and poured over the spices. One -teaspoonful red pepper will improve it. Boil the vegetables in plain -vinegar before putting in the spiced vinegar. - -Gherkins and snaps are made in the same way as cucumbers--_Mrs. S._ - - -PICKLED CUCUMBERS. - - 1/2 gallon vinegar. - 3 pounds brown sugar. - 2 tablespoonfuls cloves. - 2 tablespoonfuls allspice. - 2 tablespoonfuls mustard. - 2 tablespoonfuls celery. - 1 tablespoonful white ginger. - 1 tablespoonful cinnamon. - 1 tablespoonful black pepper. - 2 pods green pepper. - 4 lemons sliced. - A little horseradish. - 12 onions, and as many cucumbers as the vinegar will well cover. - -Boil all together until the cucumbers are tender, and they will be -ready for use in a week or so. To green the fruit: line your brass -kettle with grape-leaves, and then pour weak vinegar on the cucumbers, -cover with leaves, and boil a little while.--_Mrs. E. I._ - - -CUCUMBER PICKLE. - - 2 gallons good vinegar. - 1 cup bruised ginger. - 1 cup mustard-seed. - 1 cup garlic. - 2 onions chopped fine. - 1/2 teacup black pepper. - 1 teacup celery-seed. - 1/2 ounce mace. - 1/2 ounce cloves. - 1/2 ounce turmeric. - 1 pod red pepper. - 1 handful horseradish. - 3 pounds brown sugar. - -After greening the cucumbers, put them in plain vinegar for a few -days. Then boil the spices in one gallon of the vinegar, and pour it -over the pickle boiling hot. Do this twice; it will be ready for use -in a week.--_Mrs. P. W._ - - -BOILED CUCUMBER PICKLE. - -Take fresh cucumbers (size for eating), put them in brine for a few -days; take them out, and put them in vinegar to soak for two days. -Then wipe them dry, cut them in pieces one inch thick. Make a -seasoning of a mixture of allspice, cloves, mace, nutmeg, and whole -black pepper, about two ounces to seventy-five cucumbers. Add -celery-seed, and onion chopped fine. - -Take a large stone jar, put a layer of cucumber and a layer of the -mixture, with plenty of brown sugar (about eight pounds to a large -jar). In this way fill the jar, then cover it with strong vinegar: tie -the mouth up securely, put the jar in a pot of cold water, and boil -until the cucumber is tender, and they will be ready for use in a few -days.--_Mrs. C. C. McP._ - - -PICKLED CUCUMBERS. - -Put them in a wooden or stone vessel, pour over strong salt and water -boiling hot, put a weight on to keep them under the pickle. After -three days, pour it off, boil, and turn it over again: let stand three -days again; then take them out and let them lie one night in plain -cold water; next day put them over the fire, but do not let them boil, -allowing one tablespoonful alum to one gallon vinegar; mace, cinnamon, -peppercorns, white and black mustard-seed and grated horseradish, one -tablespoonful each to every gallon vinegar, and one teaspoonful -turmeric, and two and one-half pounds sugar. Fold a double piece of -linen, and a soft, thick brown paper, and tie the jars tight; throw -in the vinegar and keep in a dry place. A bladder and linen cloth are -nice to be over the pots.--_Mrs. G. P._ - - -SWEET CUCUMBER PICKLE. - -Slice cucumbers and soak in brine a week; then soak in salt water -until the salt is extracted sufficiently. Boil in strong alum water -half an hour, then in ginger tea half an hour. Make a syrup of one -quart good vinegar, one pint water, three pounds sugar, to four pounds -cucumbers; season with mace, cinnamon, cloves, and celery-seed. Put in -the cucumbers and boil till the syrup is thick enough. Add some sliced -ginger.--_Mrs. S. M._ - - -CUCUMBER SWEET PICKLE. - -First lay the cucumbers in salt and water for one week or ten days; -next cut them in slices quarter of an inch thick. Then soak out the -salt and boil them in alum water half an hour, and afterwards in -ginger tea for one hour. Then make a syrup of one pint water, one -quart vinegar, three pounds sugar to every four pounds cucumbers. -Flavor with cloves, mace, and cinnamon. Boil all together until the -syrup is sufficiently thickened.--_Mrs. A. C._ - - -TO PICKLE RIPE CUCUMBERS. - -Take them yellow, but not too ripe, scrape the seeds well out; lay -them in salt and water twenty-four hours, then make syrup same as for -peaches; in a week scald the vinegar again.--_Mrs. C._ - - -GREEN TOMATO PICKLE. - -Slice green tomatoes and onions; sprinkle each layer with salt; let -them stand until next day, then press all the juice out, and season -very highly with red and black pepper, celery, mustard seed, a little -turmeric, and some sugar; cover with vinegar, and cook until -tender.--_Mrs. M. D._ - - -GREEN TOMATO PICKLE. - -Slice and chop green tomatoes, until you have one gallon. Chop one -dozen large onions. Mix and sprinkle four large spoonfuls of salt upon -them, let it stand one night; next day drain off all the water, and -have one quart strong vinegar, two pounds sugar, spices and pepper to -your taste. Put in the vinegar, and put with the tomatoes in a -porcelain kettle; boil half an hour. Place in the jar for keeping and -cover closely. Three or four days afterwards, boil again for a few -minutes and put away for use.--_Mrs. L. P._ - - -_Green Tomato Pickle._ - - One peck tomatoes sliced. - One dozen onions. - -Sprinkle with salt, and lay by twenty-four hours; then drain them. - - 3 pounds sugar to one gallon vinegar. - 11/2 ounces ground pepper. - 1 ounce whole cloves. - 1 ounce mustard-seed. - 1 ounce allspice. - 1 cup mustard, mixed. - -Put all in a kettle, with vinegar enough to cover; boil till -tender.--_Mrs. S. B._ - - -TO MAKE GREEN TOMATO SAUCE. - - 16 pounds tomatoes. - 7 pints good cider vinegar. - 4 pounds brown sugar. - 1/2 pint celery-seed. - 1/2 pint mustard-seed. - 11/2 pints onions, cut fine. - 1 teacup ground mustard. - 1/2 ounce mace. - 2 ounces cinnamon. - 1 ounce allspice. - 1/2 ounce cloves. - 1/4 pound black pepper. - -Put all of the spices in the vinegar, and boil one hour. Then put in -the tomatoes, which you must slice the night before, and put one layer -of salt and one of tomatoes. Drain the water off, and boil the -tomatoes in the spiced vinegar till done.--_Mrs. Dr. S._ - - -GREEN TOMATO SAUCE. - -Peel and slice the tomatoes. To two gallons add: - - 5 tablespoonfuls ground mustard. - 21/2 tablespoonfuls ground black pepper. - 2 tablespoonfuls ground allspice. - 2 tablespoonfuls ground cloves. - 3 gills white mustard-seed. - 1 gill celery-seed. - 1 gill salt. - 1 pint onions, chopped fine. - 2 quarts brown sugar. - 2 quarts vinegar. - -Beat all the spices, except the mustard-seed, and boil together until -thick as marmalade.--_Mrs. S. T._ - - -_Green Tomato Sauce._ - - 2 gallons tomatoes, sliced. - 3 tablespoonfuls salt. - 3 gills of mustard-seed, whole. - 21/2 tablespoonfuls pepper. - 11/2 tablespoonfuls allspice. - 3 tablespoonfuls mustard, beaten smooth. - 1 teaspoonful cloves. - 1 teaspoonful cinnamon. - 1 teaspoonful celery-seed. - 1 pint onions, chopped fine. - 1 quart sugar. - 21/2 quarts vinegar. - -Mix thoroughly and boil till done.--_Mrs. P. McG._ - - -SWEET TOMATO PICKLE. - -Peel small tomatoes with a sharp knife; scald in strong ginger tea -until clear. To four pounds tomatoes, two pounds sugar, not quite one -quart vinegar; cinnamon, mace, nutmeg, to taste. - -Scald the tomatoes and pour on boiling hot.--_Mrs. J. H. F._ - - -_Sweet Tomato Pickle._ - -Boil green tomatoes in strong ginger tea for ten minutes. Then take -out, and to every two pounds add one quart of vinegar, one pound -sugar, cinnamon, cloves and mace to your taste.--_Mrs. P._ - - -_Sweet Tomato Pickle._ - -Slice one gallon green tomatoes, and put a handful salt to each layer -of tomatoes. Let them stand twelve hours, then drain off the liquor, -and add to them two green peppers, and from two to four onions, -sliced; take two quarts vinegar, half a pint molasses, two -tablespoonfuls mustard, one teaspoonful allspice, and one of cloves; -heat it until it begins to boil, then put in tomatoes, onions, and -peppers; let them boil ten minutes: pour into a stone jar, and seal -tight. In a fortnight they will be ready for use.--_Mrs. Dr. P. C._ - - -TO MAKE PICCALILLI. - -To one-half bushel nicely chopped tomatoes, which must be squeezed -dry, add two dozen onions, chopped fine, one dozen green peppers, -chopped, one box ground mustard, one large root horseradish, nearly -one pint salt, four tablespoonfuls ground cloves, four tablespoonfuls -allspice. - -Mix thoroughly in a stone jar and cover with vinegar, making a hole in -the centre to let the vinegar to the bottom.--_Mrs. B._ - - -RIPE TOMATO PICKLE. - -Puncture the tomato with a thorn or straw. Put a layer of tomatoes, -with onions cut up. Sprinkle salt on them, then put another layer of -tomatoes and onions, with salt sprinkled over them. When you have -filled the jar or vessel with tomatoes, let them remain about a week, -then lay them in dishes to drain. Give each tomato a gentle squeeze, -to get the salt water out. Put them in a jar and cover with strong -vinegar. Boil a small quantity of vinegar with pepper, horseradish, -and such other spices as you like, and pour it over the tomatoes. To -two gallons of tomatoes, use a box of mustard dissolved in the -vinegar.--_Mrs. C. C._ - - -TOMATO MARMALADE OR SAUCE FOR MEATS. - -Scald and peel fully ripe tomatoes, then cut them up, if large. To -twelve pounds add six pounds sugar, one tablespoonful beaten cloves, -one tablespoonful spice and one tablespoonful cinnamon. - -Boil all in a kettle until the syrup becomes the thickness of -molasses. Then add one quart of strong vinegar and boil for ten -minutes. Put away in quart jars--_Mrs. McG._ - - -HYDEN SALAD. - - 1 gallon cabbage. - 1/2 gallon green tomatoes. - 1/4 gallon onions,--all chopped fine. - 4 tablespoonfuls salt. - 2 tablespoonfuls ginger. - 2 tablespoonfuls cloves. - 1 tablespoonful cinnamon. - 2 tablespoonfuls mustard. - 11/2 pounds brown sugar. - Plenty of celery-seed. - 1/2 gallon strong vinegar. - -Boil the whole one-half hour.--_Mrs. H. D._ - - -_Hyden Salad._ - -Cut one gallon cabbage as for slaw, one-half gallon green tomatoes. -Cut up one pint green pepper, taking out the seed carefully and -cutting up the pod (do not use the seed), one quart onions cut up, and -the water pressed from them and thrown away. - -Mix all these, and sprinkle through them 2 tablespoonfuls salt, and -let them stand over night. Then take: - - 2 pounds sugar. - 3 large spoonfuls ginger. - 3 large spoonfuls turmeric. - 3 spoonfuls celery-seed. - 3 spoonfuls ground mustard. - 2 spoonfuls allspice. - 2 spoonfuls cinnamon. - 1 spoonful cloves. - 1 spoonful mace. - -Beat all fine, and mix with the salad; pour over the whole three -quarts good vinegar, and simmer for twenty minutes. Ready for use very -soon, and very good.--_Mrs. C. M. A._ - - -_Hyden Salad._ - - 1 gallon cabbage, chopped fine. - 1/2 gallon green tomatoes, chopped fine. - 1/2 pint green pepper, chopped fine. - 1 pint onions, chopped fine. - -Sprinkle salt, and let it stand overnight; next morning, pour boiling -water over, and squeeze dry. Take: - - 2 ounces ginger. - 4 tablespoonfuls ground mustard. - 1 ounce cinnamon. - 1 ounce cloves. - 2 ounces turmeric. - 1 ounce celery-seed. - 2 pounds sugar. - 2 spoonfuls salt. - 1/2 gallon vinegar. Boil ten minutes.--_Mrs. H._ - - -_Hyden Salad._ - - Cut up fine, 1 gallon cabbage. - 1/2 gallon green tomatoes. - 1/2 pint green pepper. - 1 quart onions minced, the juice thrown away. - -Add to all these: - - 4 tablespoonfuls ground mustard. - 2 tablespoonfuls ginger. - 1 tablespoonful cinnamon. - 1 tablespoonful cloves. - 2 ounces of turmeric. - 1 ounce celery-seed. - 2 pounds sugar. - 2 tablespoonfuls salt. - -Mix all well together, add one-half gallon good vinegar, and boil -slowly twenty minutes. Take the seed out of the green pepper. Make -late in the summer.--_Mrs. R._ - - -_Hyden Salad._ - - 1 gallon of finely chopped cabbage. - 11/2 gallon green tomatoes. - 1 pint green peppers--1/2 pint will do. - 1 quart onions. - 1/2 pint horseradish. - 1 pound sugar. - 1/2 gallon vinegar. - 4 tablespoonfuls ground mustard. - 2 tablespoonfuls ginger. - 1 tablespoonful cloves. - 1 tablespoonful cinnamon. - 1 tablespoonful celery-seed. - 2 spoonfuls salt. - -Beat the spice well, mix all together well, and boil fifteen minutes. - -Black peppers can be used instead of the green, one tablespoonful -ground.--_Mrs. E. C. G._ - - -OIL MANGOES. - - 1 pound race ginger, well soaked, beaten and dried. - 1 pound horseradish. - 1 pound white mustard-seed. - 1 pound black mustard-seed. - 2 ounces ground mustard. - 2 ounces black pepper. - 2 ounces turmeric. - 2 ounces cloves. - 1/2 ounce mace. - 1 ounce celery-seed. - 2 pounds sugar. - -Beat the ingredients together in a mortar, and mix the mustard with as -much olive oil as will make a paste. Then after the mangoes have been -in brine two weeks, and greened as you would cucumbers, stuff them; if -any filling is left, sprinkle between the layers in the jar. Pour over -as much boiling vinegar as will cover them.--_Mrs. T. C._ - - -TO MAKE OIL MANGOES. - -Put the mangoes in strong brine for five days. Wash them, and remove -the seed. - -Stuffing for the same. - - 11/2 pound white mustard-seed. - 1/4 pound pounded ginger. - 1/2 pound black pepper, pounded. - 4 tablespoonfuls celery-seed. - 3 ounces mace. - -Mix these ingredients with as little oil as possible, stuff the -mangoes with it, adding scraped horseradish and one blade of garlic. -Pour cold vinegar over them, and one pound salt. Press the mangoes -under the vinegar, and watch them closely. It is well to scald the -vinegar in the spring.--_Mrs. H. T._ - - -TO GREEN MANGOES. - -After taking them from the brine, lay them in a kettle with grape-vine -leaves between each layer of mangoes; a little alum sprinkled on each -layer. Let them simmer all day, changing the leaves if necessary. If -not green enough, put them on the second day.--_Mrs. E._ - - -MANGOES. - -To a three-gallon jar of mangoes prepared for the vinegar, take: - - 1 teacup black pepper. - 1 ounce allspice. - 1/2 ounce ginger. - 1/2 ounce mace. - 1/2 ounce cloves, beat well, but not fine. - Take one head of raw cabbage. - 8 onions. - 2 teacups of horseradish. - 1 quart of mustard-seed. - -Take half the beaten spices, and mix with the latter ingredients, also -three cups of brown sugar; besides, put one teaspoonful brown sugar in -each mango before you put in the stuffing. - -It takes five pounds of sugar for a three-gallon jar. The balance of -the sugar mix with the spice and vinegar enough to cover the -pickle.--_Mrs. H. C._ - - -STUFFING FOR SIXTY MANGOES. - - 1 pound black mustard-seed. - 1 pound white mustard-seed. - 2 pounds chopped onion. - 1 ounce mace. - 1 ounce nutmeg. - 2 handfuls black pepper. - 1 ounce turmeric, well mixed with cold water. - Pound the mace, nutmeg, and pepper. - 1 cup sweet oil. - 1/2 pound English mustard. - 4 pounds brown sugar. - -Mix all these well together, throwing in little bits of mango or -cucumbers. - - -PEACH MANGOES. - -Pour boiling salt water over the peaches--let them stand two days; -take them out and slit them on one side, and put them in turmeric -vinegar for two days. Extract the seed, stuff and sew them up, and put -in the prepared vinegar. Prepare the stuffing as follows: chop some of -the peaches from the turmeric vinegar, add a large quantity of -mustard-seed, celery-seed, a good deal of brown sugar--one pound to -two and a half pounds peaches; ground ginger, cinnamon, cloves, -pepper, turmeric, and any other spices, if you like. Onions chopped -fine. Vinegar to be seasoned the same way; and any of the stuffing -left may be put in the vinegar.--_Mrs. C. C._ - - -_Peach Mangoes._ - -Remove the stones from large white Heath peaches by cutting in halves. -Stuff them with white mustard-seed, a little pounded mace, turmeric, -and celery-seed. Sew them up, and drop them in with the yellow -cabbage.--_Mrs. H. T._ - - -_Peach Mangoes._ - -Pour boiling salt water over the peaches, let them stand two days; -then take them out, slit them on the side, and put them in turmeric -vinegar for two days or longer. Take them out, extract the seed, stuff -them, sew them up, and put into the prepared vinegar. To prepare the -stuffing: - -Chop up some of the peaches, add a large quantity of white -mustard-seed, a good deal of brown sugar, some ground ginger, -cinnamon, cloves, pepper, turmeric, celery-seed, also a great deal of -chopped onion. Vinegar, seasoned with same ingredients. Quantity of -spices can be regulated by your taste.--_Miss S._ - - -_Peach Mangoes._ - -Take large plum peaches, sufficient quantity to fill the jar. Peel -nicely, and take out the stones. Have ready the stuffing in proportion -to the peaches. Mince fine some soft peaches, preserved orange peel, -preserved ginger, coriander-seed, celery-seed, a small quantity mace, -cinnamon, candied strawberries, if you have them, and pickled -cherries. Sew the peaches up, after stuffing them, and fill the jar. -Then to every pound coffee sugar add one-half pint vinegar, allowing -the above quantity to two pounds fruit. Make a syrup of the sugar and -vinegar, and pour on the peaches, boiling-hot. Repeat this for three -mornings; the fourth morning put them all on together, and boil a -short time; add a few spices, cinnamon, and ginger to the syrup when -you make it. They will be ready for use in a few weeks.--_Mrs. R._ - - -PEPPER MANGOES. - -With a sharp knife take the cap out of the pod, then scrape out the -seed. Lay the pods in weak salt and water for one hour. - -Take hard cabbage, chop them very fine, and to every quart of cabbage, -add - - 1 tablespoonful salt. - 1 tablespoonful pulverized black pepper. - 2 tablespoonfuls white mustard-seed. - 1 teaspoonful ground mustard. - -Mix all this well together, drain the peppers, and stuff them with the -mixture, and replace the cap. - -Pack them closely in a stone jar, with the small end downwards. Do -this until the jar is filled; then pour on them strong cold vinegar. -They are ready for use in three weeks. You can use spices and sugar, -if preferred.--_Mrs. W. A. S._ - - -TO PICKLE WALNUTS. - -After the walnuts have been in brine six weeks, scrape and wipe them -with a coarse towel. Put them in plain vinegar, and let them remain -for a week or two. Drain them well--place in a jar, and pour over them -vinegar spiced and prepared as for yellow pickles, omitting the -turmeric and lemons, and using black pepper instead of white.--_Mrs. -S. T._ - - -WALNUT PICKLE. - -The walnuts must be quite green and tender. First soak them in fresh -water, then rub off with a coarse towel. The walnuts must be kept in -brine a week, and then soaked in clear water for several hours. Boil -them in vinegar a little while--this time put water in the vinegar; -then put them in good strong vinegar, a portion of which must be -boiled and poured over them four successive mornings. Season with -cinnamon, mace, cloves, and add two pounds sugar to one gallon -vinegar, or in proportion to quantity of pickle.--_Mrs. C. C._ - - -_Walnut Pickle._ - -Gather the nuts about the 10th or 20th of June, when they are -sufficiently tender to be pierced with a pin; pour boiling salt water -on, and let them be covered with it nine days, changing it every third -day. Put them on dishes to air, until they are black; then soak out -the salt, and put them in weak vinegar for a day or two; put into the -jar, and pour on hot the following pickled vinegar: - - 7 ounces ginger. - 7 ounces of garlic. - 7 ounces of salt. - 7 ounces of horseradish. - 1/2 ounce red pepper. - 1/2 ounce of orange peel. - 1/2 ounce of mace. - 1/2 ounce of cloves, all boiled in 1 gallon strong vinegar. - 1 ounce black pepper also.--_Mrs. J. H. F._ - - -_Walnut Pickle._ - -Put the walnuts in salt water for five or six weeks; then in fresh -water for twenty-four hours; boil in weak vinegar and water until soft -enough to run a straw through. Then rub them with a coarse towel; make -a strong liquor of vinegar, horseradish, garlic, and mace; pour on, -and leave them till ready for use, in two or three weeks.--_Mrs. T._ - - -TO PICKLE MARTINAS. - -Take one gallon pot full of martinas. Make a brine strong enough to -bear an egg; keep them covered for ten days. Take them out and wash -them in cold water, then put them in cold vinegar. Let them remain for -ten days; drain them, and put them in the jar intended for use. In -half a gallon of vinegar scald a large handful of horseradish, scraped -fine. - - A cupful black pepper. - 1 cupful ginger. - 1/2 cupful black mustard-seed. - 3 tablespoonfuls of beaten cloves. - 3 onions sliced fine. - 1 pod red pepper. - 3 pounds brown sugar. - -Pour them over the pickle, and fill with cold vinegar.--_Mrs. S. D._ - - -PICKLED MARTINAS. - -Put three gallons of martinas in very strong brine, keep covered for -ten days, then wash them in cold water, and put them in vinegar to -stand ten more days; then drain and put them in the jar intended for -them. In three pints of vinegar, scald: - - A large handful of scraped horseradish. - 1 cup allspice. - 1/2 cup black pepper. - 1 cup of ginger. - 1/2 cup of black mustard. - 3 large spoonfuls of cloves, all beaten. - 3 onions sliced. - 1 pod red pepper. - 3 pounds brown sugar. - -Pour it over the martinas, and fill up with cold vinegar.--_Miss E. -T._ - - -TO PICKLE MARTINAS. - -Put the martinas in a strong brine of salt and water, let them remain -a week or ten days. Then wash them, and put them in cold vinegar, to -soak the salt and greenish taste out of them. When ready to pickle, -lay them out to drain; scald the following ingredients in a gallon of -vinegar, and pour over them in a jar; if not full, fill up with cold -vinegar. - - 1 large handful of sliced horseradish. - 1 teacup of allspice. - 1/2 cup of black pepper. - 1/2 cup of mustard-seed (black). - 2 tablespoonfuls cloves. - 2 pounds brown sugar. - 3 or four onions, sliced. - -The spices to be beaten, but not too fine. This quantity fills a -two-gallon jar.--_Mrs. J. J. M._ - - -CHOW-CHOW PICKLE. - - 1/2 peck green tomatoes. - 2 large cabbages. - 15 onions. - 25 cucumbers. - 1 plate horseradish. - 1/2 pound mustard-seed. - 1 ounce celery-seed. - 2 ounces ground pepper. - 2 ounces turmeric. - 1/2 ounce cinnamon. - -Cut the onions, tomatoes, cucumbers and cabbage in small pieces; pack -them down overnight in salt, lightly; in the morning pour off the -brine, and put them to soak in weak vinegar two days; drain again, and -mix the spices. Boil half a gallon vinegar and three pounds sugar, and -pour over them hot. Mix two boxes ground seed.--_Mrs. R. A._ - - -CHOW-CHOW. - - 1/2 peck onions. - 1/2 peck green tomatoes. - 5 dozen cucumbers. - -Slice all very fine, and put in a few whole cucumbers, one pint small -red and green peppers; sprinkle one pint salt over them, and let them -stand all night; then add: - - 1 ounce mace. - 1 ounce white mustard-seed. - 1 ounce celery-seed. - 1 ounce turmeric. - 1 ounce whole cloves. - 3 tablespoonfuls ground mustard. - 2 pounds brown sugar. - 1 stalk horseradish, grated fine. - -Cover all with one gallon and one pint of strong vinegar, and boil -thirty minutes.--_Miss E. T._ - - -_Chow-Chow._ - - 1/2 peck onions. - 1/2 peck green tomatoes. - 3 dozen large cucumbers. - 4 large green peppers. - 1/2 pint small peppers, red and green. - -Sprinkle one pint salt on, and let them stand all night; the cucumbers -not peeled, but sliced one inch thick, the onions also sliced. In the -morning drain off the brine, and add to the pickles: - - 1 ounce mace. - 1 ounce black pepper. - 1 ounce white mustard-seed. - 1 ounce turmeric. - 1/2 ounce cloves. - 1/2 ounce celery-seed. - 3 tablespoonfuls made mustard. - 2 pounds brown sugar. - With a little horseradish. - -Cover with vinegar, and boil till tender, a half-hour or more. When -cold, ready for use.--_Mrs. C. N._ - - -CHOW-CHOW PICKLE. - - 1 gallon chopped cabbage. - 4 onions. - 2 pounds brown sugar. - 2 pints strong vinegar. - 2 tablespoonfuls black pepper. - 2 tablespoonfuls of allspice. - 2 tablespoonfuls of celery-seed. - 1/2 pint mustard-seed. - 1 tablespoonful ground mustard. - -The cabbage and onions must stand in strong salt and water two hours, -then place in a brass kettle, with the vinegar and spices, and sugar; -boil until syrup is formed. Excellent.--_Mrs. J. H. F._ - - -CHOW-CHOW. - -The recipe is for one gallon pickle; for more, the quantities must be -increased, of course. The ingredients consist of: - - 1/4 peck green tomatoes. - 1 large head of cabbage. - 6 large onions. - 1 dozen cucumbers. - 1/2 pint grated horseradish - 1/2 pound white mustard-seed. - 1/2 ounce celery-seed. - A few small onions. - 1/2 teacup ground pepper. - Turmeric, ground cinnamon. - A little brown sugar. - -Cut the cabbage, onions and cucumbers into small pieces, and pack them -down in salt one night; then put in vinegar, poured over hot. Do this -three mornings. The third morning, mix one box ground mustard with -one-quarter pint salad oil. To be mixed in while warm.--_Mrs. O. B._ - - -LEESBURG CHOW-CHOW. - - 1/2 peck green tomatoes. - 2 large heads cabbage. - 15 large white onions. - 25 cucumbers. - -Cut these up, and pack in salt for a night. Drain off, and then soak -in vinegar and water for two days. Drain again. Mix with this, then: - - 1 pint grated horseradish. - 1/2 pint small white onions. - 1/2 pound white mustard-seed. - 1 ounce celery-seed. - 1/2 teacup ground black pepper. - 1/2 teacup turmeric. - 1/2 teacup cinnamon. - -Pour over one and a half gallons boiling hot vinegar. Boil this -vinegar for three mornings; the third morning, mix with two boxes -mustard, three pounds brown sugar, and half-pint sweet oil.--_Mrs. J. -B. D._ - - -SWEET PICKLE PEACHES. - -Powder cloves, mace, and allspice, and mix well together. - -To every pound fruit add one-quarter pound sugar, one gill vinegar, -one teaspoonful of the mixed spices. Boil all together, and when the -fruit is done, take from the syrup, and lay on dishes. Let the syrup -cook thoroughly. Put the fruit in jars, and pour on the syrup. Cover -when cool.--_Mrs. D. R._ - - -TO PICKLE PEACHES. - - 1 pound peaches. - 1/2 pound sugar. - 1 pint vinegar. - -Mace, cloves, cinnamon; boil the ingredients every day, for six days, -and pour over the peaches.--_Mrs. F. D. G._ - - -SPICED PEACHES. - -Take nine pounds ripe peaches, rub them with a coarse towel, and halve -them. Put four pounds sugar and one pint good vinegar in the kettle -with cloves, cinnamon, and mace. When the syrup is formed, throw in -the peaches a few at a time; when clear, take them out and put in -more. Boil the syrup till quite rich; pour it over the peaches. - -Cherries can be pickled in the same way.--_Mrs. C. C._ - - -PEACHES TO PICKLE. - -Make a syrup with one quart vinegar and three pounds sugar; peel the -peaches and put them in the vinegar, and let boil very little. Take -out the fruit, and let the vinegar boil half an hour, adding cinnamon, -cloves, and allspice.--_Mrs. A. H._ - - -PICKLED PEACHES - -Take peaches pretty ripe, but not mellow; wipe with flannel as smooth -as possible; stick a few cloves in each one. One pound sugar to one -pint vinegar. Allow three pounds sugar and three pints vinegar to one -pan peaches. Scald the vinegar, then put on the peaches; boil till -nearly soft, then take out and boil the vinegar a little longer, and -pour over the fruit.--_Mrs. G. P._ - - -_Pickled Peaches._ - -Put the peaches in strong brine, and let them remain three or four -days; take them out, and wipe them dry; put them in a pot with -allspice, pepper, ginger, and horseradish; boil some turmeric in your -vinegar. Pour it on hot.--_Miss E. T._ - - -PEACH, PEAR, QUINCE AND APPLE PICKLE. - - 1 pound fruit. - 1/2 pound sugar - 1/2 pint vinegar. - -Dissolve sugar and vinegar together; put a small quantity of fruit; -boil until you can stick a straw through it. Season with cinnamon and -mace. Rescald the vinegar, and pour over the fruit for nine -mornings.--_Mrs. Dr. J._ - - -SWEET PICKLE. (_Honolulu Melon._) - - 4 pints vinegar, very clear. - 4 pints sugar. - 1 ounce cloves. - 1 ounce cinnamon. - -Put all to boil, then drop in the melons, as much as the vinegar will -cover, and boil fifteen minutes. Put them in jars, and every day, for -two or three days, pour off the vinegar, boil it over, and pour on the -pickles until they seem done.--_Mrs. M. W. T._ - - -CANTALOUPE PICKLE. - -Cut up ripe melons into small square pieces, peel and scrape out the -soft pulp and seeds, soak one night in alum water, and then boil in -strong ginger tea. Then to each pound of fruit add three-quarters of a -pound loaf sugar, mace, cinnamon, and white ginger to the taste, and -cover with best cider vinegar. Boil till it can be pierced with a -straw, then set aside, and the next day pour off, and boil the syrup -until it thickens a little, and return to the fruit -boiling-hot.--_Mrs. F. F. F._ - - -_Cantaloupe Pickle._ - -Pare and cut in small pieces, cover with vinegar; pour off and -measure, and to each pint put three-quarters of a pound brown sugar; -cloves and mace to your taste. - -Boil the syrup, put in the fruit and boil until clear; then take out -the fruit, boil a few minutes longer, and pour it on the pickles, hot. -When cold, it is ready for use.--_Mrs. E. I._ - - -_Cantaloupe Pickle._ - -Take four or five cantaloupes, quarter, and cover with vinegar; to -stand twenty-four hours. Then measure off the vinegar, leaving out one -quart. To each quart, add three pounds brown sugar, cinnamon, cloves, -and mace to the taste. Place the spiced vinegar over the fire, and -when it has boiled awhile, drop in the fruit, cooking it thirty or -forty minutes.--_Mrs. R. P._ - - -RIPE MUSKMELON PICKLES. - -Take hard melons, after they are sufficiently ripe to be well -flavored. Slice them lengthwise, scrape out the seed, and lay the -melon in salt over night; wash and wipe dry, put them in alum water -one hour, wash and wipe them again; cut them in slices and pack in -jars. Pour over them a syrup of vinegar seasoned with cinnamon and -cloves; put three or four pounds of sugar to one gallon vinegar, and -boil until it is right thick.--_Mrs. A. C._ - - -SWEET WATERMELON PICKLE. - -Trim the rinds nicely, being careful to cut off the hard coating with -the outer green. Weigh ten pounds rind and throw it in a kettle, and -cover with soft water; let this boil gently for half an hour, take it -off and lay it on dishes to drain. Next morning put one quart vinegar, -three pounds brown sugar, one ounce cinnamon, one ounce mace, the -white of one egg well beaten and thrown on top of the liquid (to clear -it as you would jelly), three teaspoonfuls turmeric, all together in a -kettle, and boil for a few minutes; skim off what rises as scum with -the egg. Throw in the rind, and boil for twenty minutes. The peel of -two fresh lemons will give a nice flavor, though not at all -necessary.--_Mrs. L. W. C._ - - -WATERMELON PICKLE. - - 4 pounds watermelon rind. - 2 pounds sugar. - 1 pint vinegar. - Mace, cloves, cinnamon, and ginger to the taste. - -Peel the rind and cut in pieces; boil in ginger tea till clear, then -throw in cold water overnight. Next morning make a syrup and preserve -the rind; just before taking off the fire, pour in the vinegar.--_Mrs. -A. T._ - - -WATERMELON RIND PICKLE. - -Ten pounds melon, boil in water until tender. Drain the water off. -Make a syrup of two pounds sugar, one quart vinegar, one-half ounce -cloves, one ounce cinnamon; boil all this and pour over rind -boiling-hot; drain off the syrup and let it come to a boil; then pour -it over the melons.--_Mrs. C. C. McP._ - - -PICKLE OF WATERMELON RIND. - -Cut in pieces and soak the rind in weak salt and water for twenty-four -hours--of course having first peeled off the outside. To seven pounds -rind put three pounds sugar; scald well in ginger tea, and make a -syrup of the sugar and vinegar, enough to cover the rind. Season the -syrup with mace and ginger, and boil the rind in it till tender. A -delicious pickle.--_Mrs. Dr. P. C._ - - -PICKLED PLUMS. - - 7 pounds sweet blue plums. - 4 pounds brown sugar. - 2 ounces stick cinnamon. - 2 ounces whole cloves. - 1 quart vinegar. - -Put a layer of plums and spice alternately; scald the vinegar and -sugar together; pour it on the plums; repeat for two or three days, -the last time scalding plums and syrup together.--_Mrs. W._ - - -TO PICKLE DAMSONS. - -Take seven pounds damsons, wash and wipe them dry, three pounds sugar, -one-half ounce cinnamon, half-ounce mace, half-ounce cloves, -half-ounce allspice. - -With one quart strong vinegar and the sugar make a syrup, and pour it -over the fruit boiling-hot. Let it stand twenty-four hours; repeat the -boiling next day, and let it remain twenty-four hours longer; then put -all on the fire together and cook till the fruit is done.--_Miss D. -D._ - - -SWEET PICKLE. - -Boil in three quarts of vinegar four or five pounds sugar, one ounce -cinnamon, one ounce allspice, one ounce mace, one-half ounce cloves, -and pour all over fourteen pounds damsons or peeled peaches.--_Mrs. O. -B._ - - -GERMAN PICKLE. - - 1/2 pound white sugar. - 1 pound damsons. - 1 pint vinegar. - 1 teaspoonful cloves. - A few sticks of cinnamon. - -Make a syrup with vinegar, sugar and spices, then drop in a few of the -damsons at a time. Scald them until the skins crack, laying each -quantity in a dish till all are done. Fill the jars three-fourths -full, and pour in the syrup.--_Mrs. R. L. P._ - - -DAMSON PICKLE. - - 7 pounds fruit. - 1 ounce cinnamon. - 1 ounce cloves. - 1 ounce mace. - 1 ounce celery-seed. - 3 pounds brown sugar. - -Spices to be beaten fine; put them in the jar, sprinkling the spice -through in layers. Boil one quart vinegar with the sugar, and pour -over the fruit and spices. Repeat the scalding of the vinegar for four -days.--_Mrs. C. N._ - - -COMPOSITION PICKLE. - - 1 gallon chopped cabbage. - 1/2 gallon green tomatoes, sliced. - 1/2 gallon cucumbers. - 1 quart onions. - -all finely chopped. Let them stew several hours, then drain off the -water. Add: - - 4 tablespoonfuls ground mustard. - 2 tablespoonfuls ginger. - 1 ounce cloves. - 2 ounces turmeric. - 2 ounces celery seed. - 2 pounds brown sugar. - 2 spoonfuls salt. - 1/2 gallon strong vinegar; boil twenty minutes.--_Mrs. C. C._ - - -RAGOUT PICKLE. - - 2 gallons chopped cabbage. - 2 gallons green or ripe tomatoes. - 5 tablespoons of mustard, ground. - 3 gills mustard-seed. - 2 tablespoonfuls allspice. - 2 teaspoonfuls cloves. - 1 gill salt. - 1 pint chopped onions. - 1 pound brown sugar. - Some chopped celery, or celery-seed. - 3 quarts good cider vinegar. - -Boil all well together, and it is ready for use.--_Miss E. T._ - - -KENTUCKY PICKLE. - -Take green tomatoes, cabbage, and onions, about equal -quantities--grind them in a sausage machine. Salt, and put the mixture -in a bag, and let it hang all night or until the juice has run from -it--then season with red and black pepper, mustard-seed, celery-seed, -cloves, sugar. - -Pack in jars, and cover with strong cold vinegar.--_Mrs. M. D._ - - -FRENCH PICKLES. - - 1 peck green tomatoes. - 1/4 peck onions. - 1/4 pound white mustard-seed. - 1 ounce allspice. - 1 ounce cloves. - 1 bottle mixed mustard. - 2 tablespoonfuls black pepper. - 1 tablespoonful cayenne. - 1 ounce celery-seed. - 1 pound brown sugar. - -Slice the tomatoes and lay them in salt for twelve hours; pour off the -brine. - -Slice the onions, and put a layer of onions, tomatoes, spices and -sugar into a bell-metal kettle, until the ingredients are all in. Pour -in vinegar until well covered, and boil for one hour.--_Mrs. Dr. S._ - - -_French Pickle._ - - 1 gallon cabbage. - 1/2 gallon green tomatoes. - 1 quart onions. - 6 pods green pepper, without the seed. - 3 tablespoonfuls ground mustard, or seed. - 1 tablespoonful ginger. - 1 tablespoonful horseradish. - 1 tablespoonful cinnamon. - 1 tablespoonful cloves. - 2 tablespoonfuls salt. - 1 tablespoonful celery. - 1/4 pound sugar. - 1/2 gallon vinegar. - -Chop up cabbage, tomatoes, onions, and pepper; sprinkle salt over it, -and let it stand an hour or so, and pour off the liquor. Add spices -and vinegar, boil all together until you can stick a straw through the -cabbage and tomatoes. This, as you see, will only make a small -quantity when boiled down.--_Mrs. M. McN._ - - -SPANISH PICKLE. - - 4 dozen large cucumbers. - 4 large green peppers. - 1/2 peck onions. - 1/2 peck green tomatoes. - -Slice the whole, and sprinkle over with one pint salt, allow them to -remain over night, then drain them. Put the whole into a preserving -kettle, and add the following ingredients: sliced horseradish -according to your judgment, one ounce mace, one ounce white pepper, -one ounce turmeric, one ounce white mustard-seed, half an ounce -cloves, half an ounce celery-seed, four tablespoonfuls of dry mustard, -one and a half pounds brown sugar. Cover the whole with vinegar, and -boil it one hour.--_Mrs. J. J. M._ - - -ONION PICKLE. - -Peel and scald the onions in strong salt water twenty-five or thirty -minutes; take them out and lay on dishes in the sun, a day or two, -then put them in vinegar prepared as for cabbage pickle.--_Mrs. Dr. -J._ - - -PICKLED ONIONS. - -Pour boiling water over the onions and let them stand until the brine -gets cooled; then change the brine for nine mornings, warming it every -day. The ninth day put them in fresh water, and let them soak one day -and night. Then put the spices and vinegar on the fire, and let them -come to a boil, and drop in the onions in a few minutes; add sugar to -your taste.--_Mrs. A. H._ - - -LEMON PICKLE. - -Rasp the lemons a little and nick them at one end; lay them in a dish -with very dry salt, let them be near the fire, and covered. They must -stand seven or eight days, then put in fresh salt, and remain the same -time; then wash them well, and pour on boiling vinegar, grated nutmeg, -mace, and whole pepper. Whenever the salt becomes damp, it must be -taken out and dried. The lemons will not be tender for nearly a year. -The time to pickle them is about February.--_Mrs. A._ - - -PICKLING FIFTY LEMONS. - -Grate off the yellow rind, cut off the end, and pack in salt for eight -days. Set them in a hot oven, in dishes; turning until the salt -candies on them. Place them in a pot and pour on two gallons vinegar -(boiling) to which has been added two pounds white mustard-seed, two -tablespoonfuls mace, one pound ginger, four tablespoonfuls -celery-seed, one pound black pepper, two pounds sugar, one handful -horseradish scraped. - -All the spices, except mustard-seed, must be pulverized.--_Mrs. H. P. -C._ - - -APPLE PICKLE. - - 3 pounds apples. - 2 pounds sugar. - 1 pint vinegar. - 1 teaspoonful mace. - 1 tablespoonful beaten cinnamon. - 1 dozen cloves. - 2 teaspoonfuls allspice. - 1 tablespoonful beaten ginger. - 1 tablespoonful celery-seed. - -Boil until the apples are perfectly clear.--_Mrs. J. A. S._ - - -CHERRY PICKLE. - -Pick firm, ripe, short-stem cherries, and lay them in a stone jar, -with the stems on. Put into a kettle vinegar, sweetened to your taste, -allspice, mace, cloves, and cinnamon. - -Put on the fire until it is scalding hot, then pour over the cherries, -and let them stand until next day, when the vinegar must be poured off -them into the kettle again, and scalded as before, and poured on the -cherries. Repeat this for nine mornings, and your pickle is ready for -use.--_Mrs. C._ - - -PICKLED BLACKBERRIES. - -One pound sugar, one pint vinegar, one teaspoonful powdered cinnamon, -one teaspoonful allspice, one teaspoonful cloves, one teaspoonful -nutmeg. Boil all together, gently, fifteen minutes, then add four -quarts blackberries, and scald (but not boil) ten minutes more. The -spices can be omitted, if preferred.--_Mrs. W._ - - -TOMATO CATSUP. - -Take sound, ripe tomatoes, grate them on a coarse grater, then strain -through a wire sieve, throwing away the skins and seed. Then put the -liquid in a cotton bag and let it drip for twenty-four hours. Take the -residuum and thin to the proper consistency with vinegar. Then season -it to your taste with garlic, salt, pepper, and spices.--_Mrs. A. A._ - - -_Tomato Catsup._ - -One-half bushel tomatoes stewed sufficiently to be strained through a -colander; to every gallon of pulp add three quarts strong vinegar, two -tablespoonfuls salt, four tablespoonfuls grated horseradish, one pound -brown sugar, three large onions chopped fine, one tablespoonful black -pepper. Boil till quite thick.--_Mrs. C. B._ - - -_Cold Tomato Catsup._ - - 1/2 peck ripe tomatoes. - 1/2 gallon vinegar. - 1 teacup salt. - 1 teacup mustard, ground fine. - 4 pods red pepper. - 3 tablespoonfuls black pepper. - A handful celery-seed. - 1 cup horseradish. - -All of the ingredients must be cut fine, and mixed cold. Put in -bottles, cork, and seal tight. It is better kept awhile.--_Mrs. P._ - - -_Tomato Catsup._ - - 1 gallon pulp of tomatoes - 1 tablespoonful ginger. - 2 tablespoonfuls cloves. - 1 tablespoonful black pepper. - 2 tablespoonfuls grated horseradish. - 2 tablespoonfuls salt. - 2/3 gallon vinegar. - -Boil all well together, then add three pounds sugar, and boil -awhile.--_Mrs. M. S. C._ - - -_Tomato Catsup._ - -Put into a preserving kettle about one pint water, fill up the kettle -with ripe red tomatoes, previously washed and picked, with the skins -on, cover closely, and set on a hot fire; frequently stirring that -they may not stick to the bottom. Boil about one hour. Turn into a -wooden tray; when cool enough, rub through a coarse sieve, through -which neither skin nor seed can pass. Measure five quarts of this -pulp, and boil until very thick, then add two tablespoonfuls -horseradish, two tablespoonfuls white mustard-seed, two tablespoonfuls -celery-seed, two tablespoonfuls black pepper beaten fine, two or three -races of ginger beaten fine, three or four onions chopped fine, a -little garlic, one nutmeg, salt and sugar to the taste. - -Stir all in, and let it come to a boil. Pour in one quart strong cider -vinegar. Let it boil up once more, and take off the fire. Bottle, -cork, and seal.--_Mrs. S. T._ - - -CUCUMBER CATSUP. - -Pare and grate the cucumbers. To one quart of cucumbers add three -large onions grated, one teaspoonful salt, one teaspoonful pepper, and -as much vinegar as cucumbers. Exclude the air.--_Mrs. L. P._ - - -_Cucumber Catsup._ - -Grate three cucumbers; one onion, one pint of vinegar, one -tablespoonful black pepper, one tablespoonful salt, one teaspoonful -pounded celery-seed. - -Put the catsup in bottles, with large mouths; as the cucumber settles, -and is hard to get out.--_Mrs. H. T._ - - -_Cucumber Catsup._ - -Chop three dozen large cucumbers and eight white onions, fine as -possible, or grate them. Sprinkle over them three-fourths of a pint of -salt, one-half teacup ground pepper; before seasoning, drain off all -the water through a sieve; mix well with good vinegar, and -bottle.--_Mrs. P. W._ - - -_Cucumber Catsup._ - -One dozen cucumbers, four large onions, four tablespoonfuls salt, four -teaspoonfuls black pepper, one quart strong vinegar. Grate onions and -cucumbers.--_Mrs. H. D._ - - -WALNUT CATSUP. - - To one gallon vinegar: - Add 100 walnuts pounded. - 2 tablespoonfuls salt. - A handful horseradish. - 1 cup mustard-seed, bruised. - 1 pint eschalots, cut fine. - 1/2 pint garlic. - 1/4 pound allspice. - 1/4 pound black pepper. - A tablespoonful ginger. - -If you like, you can add cloves, mace, sliced ginger, and sliced -nutmeg. Put all these in a jug, cork tightly, shake well, and set it -out in the sun for five or six days, remembering to shake it well each -day. Then boil it for fifteen minutes, and when nearly cool, strain, -bottle, and seal the bottles.--_Mrs. A. C._ - - -_Walnut Catsup._ - -Take forty black walnuts that you can stick a pin through; mash and -put them in a gallon of vinegar, boil it down to three quarts and -strain it. Then add a few cloves of garlic or onion, with any kind of -spice you like, and salt. When cool, bottle it. Have good -corks.--_Miss E. T._ - - -_To make Catsup of Walnuts._ - -Bruise the walnuts (when large enough to pickle) in a mortar; strain -off the liquor and let it stand till it be clear; to every quart thus -cleared add one ounce of allspice, one ounce black pepper, one ounce -ginger bruised fine. Boil the whole about half an hour; then add one -pint best vinegar, one ounce salt, eight eschalots, or one ounce -horseradish. Let it stand to cool; then strain it again, and bottle -for use.--_Mrs. M. P._ - - -_To make Walnut Catsup from the Leaves._ - -Provide a jar that will hold about three gallons. Mix the following -ingredients: common salt one pound, one-half ounce powdered cloves, -four ounces powdered ginger, one handful garlic sliced, six pods -bruised red pepper, three handfuls horseradish root, sliced. Gather -the young leaves from the walnut--cut them small. Put a layer at the -bottom of the jar; then sprinkle on some of the ingredients, and so on -with alternate layers, until the jar is packed full. Let the whole -remain in this state one night. Then fill with boiling vinegar, tie it -closely, and let it set in the sun for a fortnight. Then press out the -liquor, strain and bottle.--_Mrs. E. W._ - - -_Bay Sauce._ - -Get young walnut leaves while tender. Make a mixture of the following -ingredients: one quart salt, one handful horseradish, one-half dozen -onions chopped up, two teaspoonfuls allspice, one tablespoonful black -ground pepper. - -Put in a layer of the leaves, and then one of the mixture, so on till -the jar is nearly filled; cover with good cold vinegar. Put it in the -sun for a fortnight, then bottle. It will not be good for use until it -is six months old. - -This is an excellent sauce for fish. It will improve it to add a -tablespoonful of ground ginger.--_Mrs. E. C. G._ - - -_Bay Sauce._ - -One pound salt, one-half ounce cloves, four ounces ginger, all -powdered; three handfuls garlic, three handfuls horseradish scraped -fine, six pods of red pepper cut up fine. Gather leaves of black -walnut when young, cut them up fine; put a layer of leaves in the -bottom of a jar, then one of ingredients (mixed together), until the -jar is filled; tie it up closely and set it in the sun for two weeks; -then bottle for use. It is not good for six months. Some think two or -three large onions an addition.--_Mrs. H. D._ - - -MUSHROOM CATSUP. - -Take the largest mushrooms, cut off the roots, put them in a stone -jar, with salt; mash them and cover the jar. Let them stand two days, -stirring them several times a day; then strain and boil the liquor, to -every quart of which put one teaspoonful whole pepper, cloves, -mustard-seed, a little ginger; when cold bottle it, leaving room in -each bottle for one teacupful strong vinegar, and one tablespoonful -brandy. - -Cork and seal.--_Mrs. C._ - - -_Mushroom Sauce._ - -After peeling, lay them on the oyster broiler and sprinkle with a -little salt. Have ready a hot dish with butter, pepper, salt, and -cream, and throw the mushrooms into this as they are taken from the -broiler. A very nice sauce for steaks.--_Mrs. J. S._ - - -MUSHROOM CATSUP. - -Break one peck large mushrooms into a deep earthen pan. Strew -three-quarters pound salt among them, and set them one night in a cool -oven, with a fold of cloth or paper over them. Next day strain off the -liquor, and to each quart add one ounce black pepper, one-quarter -ounce allspice, one-half ounce ginger, two large blades mace. - -Boil quickly twenty minutes. When perfectly cold, put into bottles, -and cork well, and keep in a cool place.--_Mr. J. B. N._ - - -_Mushroom Catsup._ - -Pack the mushrooms in layers, with salt, in a jar; let them stand -three hours, then pound them in a mortar, return them to the jar and -let them remain three or four days, stirring them occasionally. - -For every quart of the liquor add, one ounce of pepper, half ounce -allspice; set the jar in the kettle of water, and boil four hours, -then pour the liquor through a fine sieve, and boil until it is -reduced one-half. - -Let it cool and bottle.--_Mrs. C. C._ - - -HORSERADISH SAUCE. - -Five tablespoonfuls scraped or grated horseradish, two teaspoonfuls -sugar, one teaspoonful salt, half teaspoonful pepper, one -tablespoonful mixed mustard, one tablespoonful vinegar, four -tablespoonfuls rich sweet cream. Must be prepared just before -using.--_Mrs. S. T._ - - -_Horseradish Sauce._ - -Just before dinner, scrape one teacup of horseradish, add one -teaspoonful white sugar, one saltspoonful salt, and pour over two -tablespoonfuls good cider vinegar. It is best when just made. - - -CELERY VINEGAR. - -Pound a gill of celery-seed, put in a bottle and fill with strong -vinegar. Shake it every day for two weeks, then strain it, and keep it -for use. It will flavor very pleasantly with celery.--_Mrs. Dr. J._ - - -_Celery Vinegar._ - -Take two gills celery-seed, pound and put it in a celery bottle, and -fill it with sharp vinegar. Shake it every day for two weeks; then -strain it, and keep it for use. It will impart an agreeable flavor to -everything in which celery is used. Mint and thyme may be prepared in -the same way, using vinegar or brandy. The herbs should not remain in -the liquid more than twenty-four hours. They should be placed in a -jar--a handful is enough, and the vinegar or brandy poured over them; -take out the herbs next day, and put in fresh. Do this for three days; -then strain, cork, and seal.--_Mrs. R._ - - -PEPPER SAUCE. - - 2 dozen peppers. - Twice this quantity of cabbage. - 1 root of horseradish, cut up fine. - 1 tablespoonful mustard-seed. - 1 dessertspoonful cloves. - 2 tablespoonfuls sugar. - A little mace. - -Boil the spices and sugar in two quarts of best cider vinegar, and -pour boiling hot over the cabbage and pepper.--_Mrs. W. A. S._ - - -PEPPER VINEGAR. - -One dozen pods red pepper, fully ripe. Take out stems and cut them in -two. Add three pints vinegar. Boil down to one quart; strain through a -sieve, and bottle for use.--_Mrs. Dr. J._ - - -RED PEPPER CATSUP. - -To four dozen fine ripe bell-peppers add two quarts good vinegar, one -quart water, three tablespoonfuls grated horseradish, five onions -chopped fine. Boil till soft, and rub through a sieve. Then season to -your taste with salt, spice, black and white mustard well beaten; -after which boil ten minutes. Add celery-seed if liked, and a pod or -more strong pepper, a little sugar. All should be cut up and the seed -boiled with it. Bottle and cork tightly.--_Mrs. G. N._ - - -CAPER SAUCE. - -Stir in melted butter two large tablespoonfuls capers, a little -vinegar. Nasturtiums pickled, or cucumbers cut very fine will be good -substitutes for the capers. For boiled mutton.--_Mrs. R._ - - -_Caper Sauce._ - -To one cup drawn butter add three tablespoonfuls green pickled capers. -If prepared for boiled mutton, use half teacupful of the water in -which it was boiled; add salt and cayenne pepper. Let it boil up once -and serve.--_Mrs. S. T._ - - -TARTAN SAUCE. - -One mustardspoon of mixed mustard, salt and cayenne to the taste, the -latter highly. - -Yolk of one raw egg, sweet-oil added very slowly, until the quantity -is made that is desired; thin with a little vinegar. - -Take two small cucumber pickles, two full teaspoonfuls capers, three -small sprigs parsley, and one small shallot or leek. Chop all fine, -and stir into the sauce about an hour before serving. If very thick, -add a tablespoonful cold water. This quantity will serve eight -persons--is good with trout, veal cutlets, and oysters.--_Miss E. S._ - - -MORCAN'S TARTAN SAUCE. - -Put into a bowl one spoonful of dry mustard, two spoonfuls salt, a -little cayenne pepper, yolk of one raw egg; mix these together. - -Then add, drop by drop, one teacupful sweet-oil; stir until a thick -mass. Add a little vinegar. Chop very fine two small cucumber pickles, -two teaspoonfuls capers, two sprigs parsley, one leek or small onion, -and a little celery; stir all into the dressing. This is delicious -with boiled fish, either hot or cold--also cold meats, chicken or -turkey.--_Mrs. S._ - - -AROMATIC MUSTARD. - - 4 tablespoonfuls ground mustard. - 1 tablespoonful flour. - 1 tablespoonful sugar. - 1 teaspoonful salt. - 1 teaspoonful black pepper. - 1 teaspoonful cloves. - 1 teaspoonful cinnamon. - -Mix smoothly with boiling vinegar, add a little salad oil, and let it -stand several hours before using. It will keep any length of -time.--_Mr. R. H. M._ - - -TO MIX MUSTARD. - -Take half a cup ground mustard, one tablespoonful sugar, four -tablespoonfuls vinegar, olive oil, or water, whichever is preferred, -one teaspoonful pepper, and one of salt.--_Mrs. P. W._ - - - - -CAKE. - - -Before commencing to make cake, be sure that you have all the -ingredients in the house, and all the implements at hand, such as -trays, bowls, large dishes, large strong iron spoons, egg-beaters, -etc. - -Use none but the best family flour in making cake. It is a good plan -to sift it before weighing or measuring it, and to let it air and sun -several hours before using it; as this makes it much lighter. - -It is a great mistake to set aside rancid or indifferent butter for -cake-making. The butter used for the purpose should be good and fresh. - -Always use granulated sugar or else powdered loaf or cut sugar; as -pulverized sugar is apt to have plaster of Paris or other foreign -elements in it. Never use brown or even clarified sugar in -cake-making, unless it be for gingerbread. - -Do not attempt to make cake without fresh eggs. Cream of tartar, soda -and yeast powders are poor substitutes for these. - -A fresh egg placed in water will sink to the bottom. - -In breaking eggs, do not break them over the vessels in which they are -to be beaten. Break them, one by one, over a saucer, so that if you -come across a defective one, you will not spoil the rest by mixing it -with them; whereas, if it is a good one, it will be easy to pour the -white from the saucer into the bowl with the rest of the whites, and -to add the yolk which you retain in the egg-shell to the other yolks. - -The Dover egg-beater saves much time and trouble in beating eggs and -will beat the yolks into as stiff a froth as the whites. It is well to -have two egg-beaters, one for the yolks and the other for the whites. -Eggs well beaten ought to be as stiff as batter. Cool the dishes that -you are to use in beating eggs. In summer, keep the eggs on ice before -using them, and always try to make the cake before breakfast, or as -early in the morning as possible. - -Some of the best housewives think it advisable to cream the butter and -flour together, and add the sugar to the yolks when these are whipped -to a stiff froth, as it produces yellow specks when you add the sugar -sooner. The whites must always be added last. - -In making fruit cake, prepare the fruit the day before. In winter -time, this may be easily and pleasantly done after tea. It requires a -longer time to bake fruit cake, than plain. Every housekeeper should -have a close cake-box in which to put cake after cooling it and -wrapping it in a thick napkin. - - -WHITE CAKE. - - The whites of 20 eggs. - 1 pound of flour. - 1 pound of butter. - 1 pound of almonds. - -Use a little more flour, if the almonds are omitted.--_Mrs. Dr. S._ - - -_White Cake._ - - 1 cup of butter. - 3 cups of sugar. - 1 cup of sweet milk. - The whites of 5 eggs. - 3 cups of flour. - 3 teaspoonfuls cream of tartar. - 1 teaspoonful of soda.--_Mrs. D. C. K._ - - -SUPERIOR WHITE CAKE. - - 1 pound sugar. - The whites of 10 eggs. - 3/4 pound butter. - 1 pound of flour. - -Flavor with lemon or rose-water, and bake in a moderate oven.--_Mrs. -F. C. W._ - - -LEIGHTON CAKE. - - 1 pint butter. - 1 pint cream. - 2 pints sugar. - 4 pints flour. - 2 teaspoonfuls essence of almonds. - The whites of 12 eggs. - 2 teaspoonfuls yeast powder, mixed in flour.--_Mrs. N._ - - -WHITE MOUNTAIN CAKE. - - 4 cups flour. - 1 cup butter. - 3 cups sugar, creamed with the butter. - 1 cup sweet milk. - 2 small teaspoonfuls cream of tartar. - 1 small teaspoonful of soda. - Whites of 10 eggs beaten very light. - -Bake in jelly-cake pans; when cold, make an icing of whites of three -eggs and one pound of sugar. Grate cocoanut over each layer of -icing.--_Mrs. P. McG._ - - -_White Mountain Cake._ - - 1 pound sugar. - 1/2 pound butter. - 3/4 pound of flour. - 1 large teaspoonful essence of bitter almonds. - Whites of 10 eggs, whipped very stiff. - -Cream butter and sugar, put next the eggs, then the flour, lastly the -flavoring.--_Mrs. D. C. K._ - - -_White Mountain Cake._ - -Make four or five thicknesses of cake, as for jelly cake. Grate one -large cocoanut. The juice and grated rind of two lemons or oranges. -The whites of six eggs beaten very light, with one pound sugar. To -this add the milk of one cocoanut, then rind and juice of one orange. -Lastly, stir in the cocoanut well, and put between the cakes as you -would jelly.--_Mrs. J. L._ - - -_White Mountain Cake._ - - 1 pound flour. - 1 pound sugar. - 3/4 pound butter. - Whites of 16 eggs. - Wine-glass of wine or brandy. - Bake in flat pans. - -Grate two cocoanuts. Beat the whites of four or five eggs to a stiff -froth, and mix as much sugar as for icing. Stir in the cocoanut; -spread between each layer of the cake, as jelly cake. Ice it all, or -only on top, or not at all, as you please.--_Mrs. M._ - - -_Mountain Cake._ - - The whites of 8 eggs. - 1 cup of butter. - 2 cups of sugar. - 3 cups of flour. - 1/2 cup sweet milk. - 1 teaspoonful of cream of tartar. - 1/2 teaspoonful of soda. - -Mix all the ingredients well, and flavor with lemon. Bake in very -shallow pans. Ice each cake separately and cover with jelly; then form -a large cake, and ice over.--_Mrs. Dr. S._ - - -SNOW MOUNTAIN CAKE. - - 1 cup of butter. - 3 cups of sugar, creamed together. - 1 cup of sweet cream. - 1 teaspoonful cream of tartar and 1/2 teaspoon of soda, sprinkled - in 31/2 cups of sifted flour. - Whites of 10 eggs. - -Bake in thin cakes as for jelly cakes. Ice and sprinkle each layer -with grated cocoanut. - -Take the whites of three eggs for the icing, and grate one -cocoanut.--_Mrs. C. M. A._ - - -SNOW CAKE. - - Whites of 10 eggs. - 11/2 cups of sugar. - 1 cup of flour. - 2 teaspoons of cream of tartar. - Salt. - Flavoring. - -Rub the flour, cream tartar, sugar, and salt, well together. Add the -eggs beaten light, and stir only sufficient to mix very -lightly.--_Mrs. G. P._ - - -WHITE MOUNTAIN ASH CAKE. - - 1 pound white sugar. - 1 teacup of butter. - 1/2 teacup sweet milk. - Whites of 10 eggs. - 1/2 small teaspoonful of soda. - 1 teaspoonful cream tartar. - 3 cups of flour. - Flavor with vanilla or almond. - -Bake in jelly-cake pans, with icing and cocoanut between. - -_Icing for cake._--One pound fine white sugar, and whites of three -eggs.--_Miss E. P._ - - -MOUNTAIN ASH CAKE. - - The whites of 8 eggs. - 1 cup of butter. - 2 cups of sugar. - 3 cups of flour. - 1/2 cup of sweet milk. - 1/2 teaspoonful of soda. - 1 teaspoonful cream of tartar. - -Mix all the ingredients well, and flavor with lemon. - -Bake in shallow pans; ice each cake separately and cover with jelly, -then form a large cake and ice over.--_Mrs. P._ - - -BRIDE'S CAKE. - - 1 pound flour. - 3/4 pounds sugar. - 1/2 pound butter. - Whites of 14 eggs. - -Cream sugar and butter together, and stir in them flour and beaten -whites, very little at a time; one and a half pounds fruit, prepared -and mixed with batter, will make a nice fruit cake.--_Mrs. H. D._ - - -_Bride's Cake._ - - Whites of 18 eggs. - 11/4 pounds sugar. - 1 pound flour. - 3/4 pound butter. - -Cream butter and sugar together; whip the eggs to a stiff froth, then -add gradually, flour, butter, sugar. - -Season with lemon or brandy. Bake as pound cake.--_Mrs. R. E._ - - -_Bride's Cake._ - - 11/2 pounds flour. - 11/2 pounds sugar. - 1-1/8 pounds butter. - Whites of 20 eggs. - 1/2 a teaspoon of powdered ammonia dissolved in 1/2 a wineglass of brandy. - Heavy plain icing. 11/2 pound mould. - -Insert the ring after the cake is baked.--_Miss S._ - - -_Bride's Cake._ - - 3/4 pound flour. - 1/2 pound butter. - 14 whites of eggs. - 1 pound sugar--beat in the whites. - The acid of 1 green lemon. - -Double for one and a half pound cake.--_Mrs. J._ - - -SILVER CAKE. - - Whites of 8 eggs. - 1/4 pound of butter. - 1/2 pound of sugar. - 1/4 and 1/2 a quarter of a pound of sifted flour, or 6 ounces of flour. - -Cream the butter and sugar.--_Mrs. W. C. R._ - - -_Silver Cake._ - - 1 pound powdered sugar. - 3/4 pound flour. - 1/2 pound butter. - Whites of 11 eggs. - 1 teaspoonful essence of bitter almond. - -Cream the butter, gradually rub in the flour, then the sugar; add the -flavoring; last of all, stir in the whites of the eggs beaten to a -stiff froth. Flavor the icing with vanilla or bitter almonds.--_Mrs. -S. T._ - - -_Silver Cake._ - - One cup sugar. - 1/2 cup butter. - 11/2 cups flour. - 1/2 cup of milk. - 1/2 teaspoon of cream tartar, and half as much soda. - Whites of 4 eggs. - -Beat the butter and eggs to a cream, then add the milk and flour with -the soda and cream tartar; whisk the whites of the eggs to a froth, -and stir them in gently at the last. Flavor with lemon.--_Mrs. C._ - - -GOLD CAKE. - - 1 pound flour. - 1 pound sugar. - 3/4 pound butter. - Yolks of 11 eggs. - Grated rind of an orange. - Juice of 2 lemons. - 1 teaspoonful soda. - -Cream the butter well, rub into it the flour. Beat the yolks well, put -in the sugar, and beat again; add the orange rind and lemon juice. - -Mix all together, and beat for ten minutes. Last of all, sift in the -soda, stirring it in well. Requires two hours to bake in one pound -cake-mould. Flavor the icing with lemon.--_Mrs. S. T._ - - -ANGEL'S CAKE. - - Whites of 8 eggs, well beaten. - 1 cup of butter. - 2 cups of sugar. - 3 cups of flour. - 1 teaspoonful cream of tartar. - 1/2 teaspoonful of soda, dissolved in 1/2 cup of milk. - -Mix in this way; add the sugar to the eggs, then the butter well -creamed, then the flour and milk alternately. Season to taste. Bake -thin, and spread icing between, on the top and sides, sprinkling -grated cocoanut over the whole.--_Mrs. C._ - - -LADY CAKE. - - 1 pound sugar. - 1/2 pound of flour. - 6 ounces of butter. - The whites of 14 eggs. - -Season with two drops oil of bitter almond.--_Miss S._ - - -_Lady Cake._ - - The whites of 8 eggs, beaten to a froth. - 3 cups flour. - 2 cups of sugar. - 1 cup of butter, creamed with the sugar. - 1 teaspoonful cream of tartar in the flour. - 1/2 teaspoonful of soda in 1/2 cup sweet milk. - -Beat all together, and bake in a mould or small pans. Season to taste. -A little whisky or rum improves cake of all kinds.--_Mrs. Dr. C._ - - -DELICATE CAKE. - - 2 cups white sugar. - 21/2 cups corn starch. - 8 tablespoonfuls butter. - Whites of 8 eggs. - 1/2 teaspoonful soda, dissolved in milk. - 1/2 teaspoonful cream tartar in corn starch. - -Flavor with juice of one lemon.--_Mrs. R. R._ - - -_Delicate Cake._ - -One pound pulverized white sugar, seven ounces of butter (stirred to a -cream). - -Whites of 16 eggs, beaten stiff. - -Stir in 1 pound of sifted flour. - -Flavor to the taste. Bake immediately.--_Mrs. A. H._ - - -MERRY CHRISTMAS CAKE. - - 2 cups sugar. - 1 cup corn starch. - 2 cups flour. - 1 cup butter. - 1/2 cup sweet milk. - Whites of 8 eggs. - 2 teaspoonfuls baking powder. - -Bake in jelly-cake pans. Between each layer when done, on sides and -top, spread icing, with grated cocoanut. A very pretty dish.--_Mrs. -McG._ - - -CORN STARCH CAKE. - - 1 cup butter. - 2 cups sugar. - 11/2 cups corn starch. - 2 cups flour. - 1 cup milk, perfectly sweet. - 1/2 teaspoonful soda. - 1/2 teaspoonful cream tartar. - -Beat the sugar and butter together. Dissolve the soda and corn starch -in the milk; put the cream tartar in the flour. Mix these well, and -then add the whites of eight eggs well beaten.-_-Mrs. S._ - - -WHITE FRUIT CAKE. - - 1 pound sugar. - 1 pound flour. - 1 pound butter. - 1 pound blanched almonds. - 3 pounds citron. - 1 cocoanut. - Whites of 16 eggs.--_Mrs. Dr. J._ - - -_White Fruit Cake._ - - 1 pound pulverized sugar. - 3/4 pound butter. - Whites of 12 eggs, beaten very light. - 1 pound flour. - 2 grated cocoanuts. - 2 pounds citron, cut in small pieces. - 2 pounds blanched almonds, cut in thin slices. - -Bake slowly. - - -_White Fruit Cake._ - - Whites of 16 eggs, beaten well. - 8 ounces butter. - 1 pound flour. - 1 pound sugar. - 1 teacup citron. - 1 cup almonds. - 3 cups grated cocoanut. - -The citron and almonds to be cut and blanched, of course. - - -_White Fruit Cake_ [_superior, tried recipe_]. - - 1 pound white sugar. - 1 pound flour. - 1/2 pound butter. - Whites of 12 eggs. - 2 pounds citron, cut in thin, long strips. - 2 pounds almonds, blanched and cut in strips. - 1 large cocoanut, grated. - -Before the flour is sifted, add to it one teaspoonful of soda, two -teaspoonfuls cream tartar. Cream the butter as you do for pound cake, -add the sugar, and beat it awhile; then add the whites of eggs, and -flour; and after beating the batter sufficiently, add about one-third -of the fruit, reserving the rest to add in layers, as you put the -batter in the cake-mould. Bake slowly and carefully, as you do other -fruit cake.--_Mrs. W._ - - -BLACK CAKE. - - 11/4 pounds butter. - 11/2 pounds sugar. - 11/2 pounds flour. - 11/2 dozen eggs. - 2 pounds stoned raisins. - 2 pounds picked and washed currants. - 1 pound sliced citron. - 2 tablespoonfuls pulverized cloves. - 2 tablespoonfuls nutmeg. - 2 tablespoonfuls mace. - 2 tablespoonfuls cinnamon. - 1 tablespoonful powdered ginger. - 1 teaspoonful salt. - 2 wineglasses of brandy.--_Mrs. D._ - - -_Black Cake._ - - 11/2 pounds flour. - 11/2 pounds butter. - 11/2 pounds sugar. - 1 pound citron. - 2 pounds beaten raisins. - 2 pounds sweet raisins, well cut. - 2 pounds currants. - -The juice and rind of two lemons and two oranges, one teaspoonful of -soda; after the beaten fruit is well beaten, add the cut fruit. The -citron or orange peel should never be rubbed in flour.--_Mrs. P._ - - -_Black Cake._ - - Yolks of 24 eggs. - 1 pound butter. - 1 pound sugar. - -Take out a gill of the sugar, and in place put one gill of molasses, -one pound flour; out of it take six tablespoonfuls, and in place put -five spoonfuls of seconds, and one of corn meal. - - 4 pounds seedless raisins. - 1/3 pound citron. - 1/2 pound currants. - 1/2 pound almonds and palm nuts. - 2 ounces grated cocoanut. - 2 ounces fine chocolate. - 1 tablespoonful finely ground coffee. - 1 tablespoonful allspice, mace, and cloves. - 1 tablespoonful vanilla. - 1 gill blackberry wine, or brandy. - 1 teaspoonful soda. - 2 teaspoonfuls cream tartar. - -Bake the mass six hours very moderately.--_Mrs. J._ - - -FRUIT CAKE WITH SPICES. - - 1 pound butter. - 1 pound sugar. - 1 pound flour. - 1 dozen eggs. - -Mix as for pound cake. - - Add 1 pound almonds. - 1 pound raisins. - 1/4 pound citron. - 1 ounce mace. - 1 ounce cloves. - 1 ounce allspice.--_Mrs. A. C._ - - -FRUIT CAKE. - - 2 pounds best stoned raisins. - 2 pounds currants. - 1 pound citron. - 12 eggs. - 1 pound fresh butter. - 1 pound loaf sugar. - 1 pound flour. - -Make the batter as you would for nice cake, and before adding the -fruit, stir into the batter-- - - 41/2 teaspoonfuls cream of tartar. - 11/2 teaspoonful soda. - 1 large tablespoonful of ground cinnamon. - 1 small tablespoonful of white ginger. - 41/2 nutmegs. - 1 tablespoonful of _best_ molasses. - -Add by degrees the fruit and one-half teacup best brandy; bake slowly -five hours. Excellent, and will keep good six months.--_Mrs. F._ - - -_Fruit Cake._ - - 18 eggs. - 11/2 pounds flour. - 11/2 pounds sugar. - 11/2 pounds butter. - 2 pounds raisins. - 2 pounds currants, washed and picked. - 11/2 pounds citron. - 2 nutmegs. - 2 pounds almonds, weighed in shell. - 2 tablespoonfuls cinnamon. - 2 tablespoonfuls mace. - 1 small teaspoonful cloves. - 1 small teaspoonful salt. - 2 teaspoonfuls ginger. - 2 wine-glasses of wine. - 1 wine-glass of brandy. - 1 teaspoonful soda. - 2 teaspoonfuls cream of tartar, in a cup of milk. - -Let it rise about three hours, then bake slowly, and let it stand a -good while after it is baked, in the oven.--_Mrs. C. B._ - - -_Fruit Cake._ - - 21/2 pounds butter. - 21/2 pounds flour. - 25 eggs. - 21/2 pounds sugar. - 3 pounds citron. - 5 pounds currants. - 5 pounds raisins. - A large spoonful cinnamon. - 1 spoonful mace. - 4 nutmegs. - A glass wine. - A glass brandy. - -This will make a very large cake.--_Mrs. A. P._ - - -_Fruit Cake._ - - 11/2 pound risen dough. - 10 eggs. - 2 cups butter. - 4 cups sugar. - 1 cup milk. - 1 cup wine, or brandy. - 1 light teaspoonful soda. - 1 teaspoonful lemon extract. - 1/2 teaspoonful cloves. - -Beat these ingredients together and add one pound of stoned raisins, -one pound of citron dredged in flour. - -If very soft for cake, add a little flour.--_Mrs. J. W._ - - -RICH FRUIT CAKE. - - 1 quart of sifted flour. - 1 pound of fresh butter, cut up in 1 pound powdered sugar. - 12 eggs. - 3 pounds of bloom raisins. - 11/2 pound of Zante currants. - 3/4 pound of sliced citron. - 1 tablespoonful each of mace and cinnamon. - 2 nutmegs. - 1 large wineglassful Madeira wine. - 1 large wineglassful French brandy mixed with the spices. - -Beat the butter and sugar together--eggs separately. Flour the fruit -well, and add the flour and other ingredients, putting the fruit in -last. Bake in a straight side mould, as it turns out easier. One -pound of blanched almonds will improve this recipe. Bake until -thoroughly done, then ice while warm.--_Mrs. L._ - - -_Fruit Cake._ - - 1 pound sugar. - 1 pound flour. - 1 pound butter. - 2 pounds raisins. - 2 pounds currants. - 1 pound citron. - 2 tablespoonfuls of mace and cinnamon. - 2 nutmegs, powdered. - 1/2 pint of brandy and wine, mixed. - -Bake in a slow oven. Seedless raisins are best for cake.--_Mrs. F. C. -W._ - - -PINEAPPLE, OR ORANGE CAKE. - - 1 cup of butter. - 3 cups sugar. - 5 eggs, beaten separately. - 31/2 cups flour. - 1/2 cup sweet milk. - 2 teaspoonfuls cream of tartar. - 1 teaspoonful soda. - -Bake in jelly-cake tins, four or five deep. Have ready a thick icing, -which put on the cakes as thickly as will stick; spread thickly on -that the grated pineapple, or orange, the icing to be flavored with -the juice of the fruit and a little tartaric acid.--_Mrs. C. C._ - - -ORANGE CAKE. - -Bake sponge cake in jelly-cake pans, three for each cake. Spread an -icing between the cakes, made of whites of three eggs, beaten very -light, and one and one-quarter pounds powdered sugar. - -The rind and juice of one large, or two small oranges. - -The rind and juice of one-half lemon; the other half to be used for -the cake.--_Mrs. P. McG._ - - -_Orange Cake._ - - 8 eggs. - 11/2 pounds sugar. - 11/2 pounds flour. - 3/4 pound butter. - 1 pint milk. - 2 teaspoonfuls cream tartar. - 1 teaspoonful soda. - -Beat the eggs very light, and mix in the sugar and creamed butter. -Pour in half the milk, and dissolve the cream tartar and soda in the -other half. Add the sifted flour as quickly as possible after the -foaming milk is poured in. Bake in jelly-cake pans. - -Take six oranges, grate the peel and squeeze the juice with two pounds -pulverized sugar. If you use sweet oranges, add the juice of two -lemons. After stirring to a smooth paste, spread between the layers of -the cake. Ice, or sprinkle over sugar the last layer on top of the -cake.--_Mrs. J. C. W._ - - -_Orange Cake._ - -First make a sponge cake with twelve eggs, the weight of twelve eggs -in sugar, and weight of ten in flour. Then make an icing of the whites -of two eggs, the juice of one lemon, and the juice and grated rind of -two oranges; add sufficient powdered sugar to make the proper -consistency for icing--then put between each cake, and on top of the -whole cake.--_Mrs. C. B._ - - -LEMON CAKE. - - 1 cupful butter. - 3 cupfuls white sugar. - 5 eggs beaten separately. - -Cream butter and sugar together. - - 1 teaspoonful soda. - 1 cup milk. - The juice and grated rind of one lemon. - 5 small teacupfuls flour. - -Bake in small or shallow tins.--_Mrs. C._ - - -_Lemon Cake._ - -One cupful of butter, three cupfuls of white sugar, rubbed to a cream. - -Stir in the yolks of five eggs well beaten, and one teaspoonful of -soda dissolved in a cupful of milk; add the whites, and sift in as -lightly as possible four cupfuls of flour. Add the juice and grated -peel of one lemon.--_Mrs. Dr. S._ - - -"ROBERT E. LEE" CAKE. - -Twelve eggs, their full weight in sugar, a half-weight in flour. Bake -it in pans the thickness of jelly cakes. Take two pounds of nice "A" -sugar, squeeze into it the juice of five oranges and three lemons -together with the pulp; stir it in the sugar until perfectly smooth; -then spread it on the cakes, as you would do jelly, putting one above -another till the whole of the sugar is used up. Spread a layer of it -on top and on sides.--_Mrs. G._ - - -"GEN. ROBERT LEE" CAKE. - - 10 eggs. - 1 pound sugar. - 1/2 pound flour. - Rind of 1 lemon, and juice of 1/2 lemon. - -Make exactly like sponge cake, and bake in jelly-cake tins. Then take -the whites of two eggs beat to a froth, and add one pound sugar, the -grated rind and juice of one orange, or juice of half a lemon. Spread -it on the cakes before they are perfectly cold, and place one layer on -another. This quantity makes two cakes.--_Mrs. I. H._ - - -COCOANUT CAKE. - - 1 teacup fresh butter. - 3 teacups white sugar. - 31/2 teacups flour. - Whites of ten eggs. - 1 cup sweet milk. - 1 light teaspoonful soda. - 2 light teaspoonfuls cream of tartar. - A little essence of lemon. - -Bake in cakes an inch thick and spread with icing, having grated -cocoanut stirred in; pile one on another, allowing a little time for -drying off. In making the icing, reserve some plain for the outside of -cake. Finish off by sprinkling on the prepared cocoanut.--_Miss P._ - - -_Cocoanut Cake._ - -Beat to a fine cream three-quarters of a pound of butter and half a -pound of sugar. Add gradually eight eggs well beaten, then mixed, one -tablespoonful essence of lemon, one small nutmeg, grated; mix all well -together, then stir in lightly half a pound flour in turn with half a -pound of grated cocoanut. Pour the mixture in a well-buttered pan, and -bake quickly.--_Mrs. C. V. McG._ - - -MOUNTAIN COCOANUT CAKE. - -Cream together one pound sugar, half a pound butter. Beat eight eggs -lightly without separating. Stir them gradually into the butter and -sugar. Sift in one pound of flour, beat all light, then put in an even -teaspoonful of soda dissolved in half a teacupful of sweet milk, two -even teaspoonfuls cream of tartar dissolved in the same quantity of -milk. Season with lemon or vanilla. For the icing, nine tablespoonfuls -of water and one pound sugar; boil until it glistens. Beat the whites -of four eggs to a stiff froth, stir into the boiling icing, then add -half a pound of grated cocoanut. Spread the icing between the cakes -and on the top.--_Miss S._ - - -ANGEL'S BREAD. - -_A variety of Cocoanut Cake._ - - 1 cup butter. - 2 cups sugar. - 3 cups flour. - Whites of eight eggs. - 1/2 cup sweet milk. - 1/2 teaspoonful soda, 1 teaspoonful cream of tartar, stirred in the - milk. - Flavor with vanilla. - Bake in jelly-cake pans. - 1 grated cocoanut. - -Spread top and bottom of cake with icing, then put on the cocoanut, -and so on till your cake is large as you wish. Ice the whole cake, and -sprinkle on cocoanut. Make the icing, three whites to one pound of -pulverized sugar, with juice of one lemon.--_Mrs. D. R._ - - -CLAY CAKE. - - 3 cups sugar. - 1 cup butter. - 4 cups flour. - 1 cup sweet milk. - 6 eggs. - 1 teaspoonful soda in the milk. - 1 teaspoonful cream of tartar in the flour. - -Flavor with vanilla. Bake it in layers. - -_Icing for the Cake._--Beat the whites of four eggs into a froth, and -add nine teaspoonfuls of pulverized sugar to each egg, flavoring it -with vanilla. Then grate up two large cocoanuts, and after icing each -layer, sprinkle grated cocoanut on it. Put the layers on each other as -in making jelly cake.--_Mrs. L. W._ - - -_Cocoanut Cake._ - - 2 cups powdered sugar. - 1/2 cup butter. - 3 eggs. - 1 cup milk. - 3 cups flour. - 2 teaspoonfuls cream of tartar. - 1 teaspoonful soda. - -Bake in jelly-cake pans. - -Filling: one grated cocoanut; to half-pound of this add the whites of -three eggs beaten to a froth, one cup of powdered sugar; lay this -between the layers of the cake; mix with the other half of the -cocoanut four tablespoonfuls powdered sugar, and strew thickly on top -of the cake.--_Mrs. D. C. K._ - - -_One, Two, Three, Four Cocoanut Cake._ - - 1 cup butter. - 2 cups sugar. - 3 cups flour. - Whites of 4 eggs. - 1 teaspoonful cream of tartar. - 1/2 teaspoonful soda. - 1/2 small cocoanut, stirred in at the last.--_Mrs. D. C. K._ - - -_Cocoanut Cake._ - - 1 teacup of butter. - 3 teacups of sugar. - 31/2 teacups of flour. - Whites of 10 eggs. - 1/2 cup sweet milk, with one teaspoon not quite full of soda. - 2 teaspoonfuls cream of tartar. - Essence of lemon. - -Beat the eggs very light. Cream the butter, then mix the ingredients -gradually. Sift the cream tartar with the flour, and dissolve the soda -in the milk, and add to the cake last. Bake in pans; an inch thick -when baked. Mix prepared cocoanut with the icing; ice the top of the -first cake with the cocoanut icing, dry it slightly; lay another cake -on top, and ice again, and continue until the last cake is added, then -ice all over. When the last coat of icing is put on, sprinkle the -prepared cocoanut all over the cake, to give it a frosted -appearance.--_Mrs. M. S. C._ - - -CHOCOLATE CAKE. - - 11/2 pounds grated chocolate. - 12 eggs. - 13/4 pounds brown sugar. - 1 teaspoonful cinnamon. - 1 teaspoonful nutmeg. - 1 teaspoonful cloves. - A few coriander-seed. - -Break the eggs in the sugar and beat them, adding the chocolate by -degrees, until well incorporated; then add the spices, all of which -must be well powdered. Grease some small tins with lard, and bake -quickly.--_Mrs. T._ - - -_Chocolate Cake._ - - 2 cupfuls sugar. - 1 cupful butter. - 3 cupfuls flour. - 3/4 cupful sour cream or milk. - 3 eggs. - 1 teaspoonful cream tartar. - 1/2 teaspoonful soda. - -Beat the sugar and butter together; break the eggs into it one at a -time; then add the flour, then the sour cream with the soda. Bake in -jelly-cake pans. - -Filling: two ounces of chocolate, one cupful of sugar, three-quarters -cup of sweet milk; boil half-done.--_Mrs. F._ - - -_Chocolate Cake._ - - 3 cupfuls sifted flour. - 11/2 cupfuls sugar. - 1 cupful sweet milk. - 1 egg. - 2 tablespoonfuls butter. - 1 teaspoonful soda. - 2 teaspoonfuls cream tartar. - 1 teaspoonful essence lemon. - -Beat the butter and sugar to a cream, then add the milk (in which the -soda should be dissolved), next the eggs well beaten, and lastly the -essence. Mix two cupfuls of flour, and afterwards the third cupful of -flour into which the cream tartar has been stirred. Bake in square, -flat pans. Grate three ounces of chocolate, add four tablespoonfuls of -milk; warm slowly, and add eight tablespoonfuls of white sugar. Boil -three minutes, and pour over top of the cake. If you choose, you can -slice open the cake, and put inside of it a custard of one pint of -milk, warmed, and two eggs added, with sugar and flour to your -taste.--_Mrs. H._ - - -_Chocolate Cake._ - - 2 cupfuls sugar. - 1 cupful butter. - Yolks of 5 eggs and whites of 2. - 1 cupful milk, - 31/2 cupfuls flour. - 1/2 teaspoonful soda. - 1 teaspoonful cream tartar, sifted in the flour. - -Bake in jelly-cake tins. - -Filling: whites of three eggs, one and a half cupfuls of sugar, three -tablespoonfuls of grated chocolate, one teaspoonful of vanilla. Beat -well together; spread on top and between layers of the cake.--_Mrs. -K._ - - -_Chocolate Cake._ - -Cream together one pound sugar, one and a half pounds butter. Beat -eight eggs light without separating; stir them gradually into the -sugar and butter. Sift in one pound of flour; beat all light. Then -put in an even teaspoonful of soda dissolved in a half-teacupful of -sweet milk, two even teaspoonfuls cream tartar dissolved in the same -quantity of milk. Season with lemon or vanilla. Bake in jelly pans. - -Icing for the same: nine tablespoonfuls of water, one pound of sugar; -boil till it glistens. - -Beat the whites of four eggs to a stiff froth. Stir them into the -boiling icing, then add one-quarter pound grated chocolate. - -Spread the icing between the cakes and over the top.--_Miss S._ - - -CHOCOLATE JELLY CAKE. - -Make a sponge cake according to old family recipe, bake either in -jelly tins or moulds; then slice the cake for the following -preparation: one teacupful of milk, half a cake Baker's chocolate, -scraped or grated, one egg beaten with sugar enough to make it sweet; -flavor with vanilla. Let it boil (stirring all the time) till quite -thick. Place it evenly and thickly between the slices of cake. Instead -of the sponge cake, some use the ordinary jelly-cake recipe.--_Mrs. -B._ - - -CITRON CAKE. - - 12 ounces flour. - 12 ounces butter. - 10 eggs. - 1 pound sugar. - 1 pound citron, cut in thin slices. - -Mix like a pound cake.--_Mrs. C. L. T._ - - -_Citron Cake._ - - 4 large coffeecups sifted flour. - 21/2 cupfuls powdered sugar. - 1 cupful butter. - Whites of 10 eggs, beaten to a stiff froth. - Add two tablespoonfuls rose water. - -Butter a cake pan, and put alternate layers of batter and citron -sliced in long, thin slices.--_Mrs. McG._ - - -CITRON CAKE. - - 1 pound flour. - 1 pound sugar. - 3/4 pound butter. - 12 eggs. - 2 pounds citron. - 2 pounds grated cocoanut. - 2 pounds almonds. - 1 teaspoonful mace.--_Mrs. M. E._ - - -_Citron Cake._ - - 1 pound of flour. - 1/2 pound of sugar, - 3/4 pound of butter. - 10 or 12 eggs. - 2 pounds of citron. - 1 cocoanut, grated. - -Fruit to be put in last.--_Mrs. Dr. S._ - - -ALMOND CAKE. - - 11/4 pounds of sugar. - 11/4 pounds of butter. - 1 pound of flour. - 12 eggs. - 1 pound almonds.--_Mrs. B._ - - -_Almond Cake._ - - 12 eggs. - 1 pound flour. - 1 pound sugar. - 1 pound butter. - 1 pound almonds (blanched). - 1 pound citron. - -Blanch the almonds, and slice the citron thin. - -One wine-glass of brandy. - -Mix like pound cake.--_Mrs. S. T._ - - -DARK FIG CAKE. - - 2 cups of sugar. - 1 cup of butter. - One cup of cold water, with one teaspoonful of soda dissolved in it. - 3 cups of raisins, chopped fine. - Cinnamon and nutmeg. - 4 eggs. - 1 pound of figs. - -Use the figs whole, covering them well with the cake to prevent -burning. Bake in layers, frosting between each layer. Make as stiff as -pound cake. Cut with a very sharp knife, to prevent crumbling. This -recipe makes two loaves.--_Mrs. A. T._ - - -CURRANT CAKE. - - 1 cup butter. - 2 cups sugar. - 1/2 cup sweet milk. - 5 eggs. - 4 cups flour. - 1/2 a nutmeg. - 3 teaspoonfuls baking powder. - -One pound currants washed, dried, and rolled in the flour.--_Mrs. W. -L. H._ - - -POUND CAKE. - - 1 pound butter. - 1 pound flour. - 1 pound sugar. - 16 eggs, yolks of 4. - -After the butter is creamed, work the sugar and butter well before -mixing.--_Mrs. M. S. C._ - - -_Pound Cake._ - - 1 pound sugar. - 1 pound butter. - 1 pound of flour. - 12 eggs. - -Cream the butter; rub into it gradually the sifted and dried flour. -Beat the yolks of ten eggs very light, then add the powdered sugar, -beat again, add a wine-glass of brandy or one of good whiskey flavored -with nutmeg, or the grated rind of a lemon; mix all together. Stir in -the whites of twelve eggs beaten to a stiff froth, just before baking. -It will take two hours to bake.--_Mrs. S. T._ - - -_Pound Cake._ - - 1 pound flour. - 1 pound of sugar. - 3/4 pound of butter. - 10 eggs. - -Cream the butter well with flour; beat the yolks well, and add, by -degrees, the butter and flour, and then the whites beaten to a stiff -froth. Season with mace and one glass of wine. Bake in cups well -greased. For fruit cake add to above, two pounds of raisins, two -pounds of currants, one-half a pound of citron, stirred in by degrees. -Add nutmeg and cinnamon to the seasoning. One pound of butter, and one -dozen eggs for fruit cake.--_Mrs. A. C._ - - -_Pound Cake._ - -Beat the whites of twelve eggs to a stiff froth. The yolks beat until -they look light and white; then beat in one pound of sugar; next add -the whites; cream the light pound of butter until it looks frothy; -then sift in by degrees one pound of flour and cream them together, -and add the other mixture. Put a little powdered mace, if you like, a -wine-glass of wine, and the same of brandy.--_Mrs. W._ - - -VERY DELICATE POUND CAKE. - - 16 eggs, 4 yolks. - 1 pound of flour. - 1 pound of sugar. - 3/4 pound of butter.--_Mrs. S. T._ - - -SUPERIOR POUND CAKE. - - 1 pound of white sugar. - 3/4 pound of butter. - 1 pound of flour. - Whites of 12 eggs, yolks of 9. - -Cream the butter; add part of the sugar and yolks, and beat well; then -gradually add the whites, and flour and balance of yolks. Beat well, -flavor with extract of lemon, and bake in a moderate oven.--_Mrs. F. -C. W._ - - -_Pound Cake._ - - 1 pound flour. - 1 pound sugar. - 3/4 pound butter. - 11 eggs. - -Sift and dry the flour, sift the sugar; wash all the salt out of the -butter, and squeeze all the water out of it. Cream the butter with -half the flour or more; beat the whites and yolks separately, beating -rather more than half of the sugar with the yolks; then rub the -remaining sugar and flour up together. Mix all these ingredients, part -at a time, first one, then another. Beat well, and season with French -brandy and lemon, or wine and nutmeg, to your taste.--_Mrs. M._ - - -BUTTER SPONGE CAKE. - - 14 eggs. - Weight of 14 in sugar. - Weight of 8 in butter. - Weight of 6 in flour. - Juice and grated rind of two lemons. - -All the ingredients added to the beaten yolks, and the frothed whites -stirred in last.--_Mrs. S. T._ - - -_Butter Sponge Cake._ - - 14 eggs. - Their weight in sugar. - 8 in flour. - 6 in butter. - The rind of 1, and juice of 2 lemons. - -Bake quickly.--_Mrs. S._ - - -SPONGE CAKE. - - The weight of 1 dozen eggs in sugar. - The weight of 4 eggs in flour. - The juice and rind of 1 lemon. - -Beat well, and bake quickly.--_Mrs. McG._ - - -CONFEDERATE SPONGE CAKE. - - 1 cupful white sugar. - 2 cupfuls sifted flour. - 1/2 cupful cold water. - 3 eggs. - -One teaspoonful yeast powder in the flour; flavor to the taste. Mix -yolks and sugar, then add the water after the whites (beaten to a -stiff froth first), then the flour.--_Miss S._ - - -SPONGE CAKE. - - 14 eggs. - Weight of 10 in powdered sugar. - Weight of 6 in flour. - Grated rind and juice of 1 lemon. - -Beat the yolks of eight eggs very light, then add the sugar and beat -again. Put in the juice and grated rind of a lemon, then the whites of -fourteen eggs beaten to a stiff froth. Beat all together for fifteen -minutes without cessation, stirring in the flour last, barely mixing; -do not beat it. Pour into buttered moulds or shapes and bake in a hot -oven. A large cake will require fully an hour for baking. If it bakes -too fast on top, cover with buttered paper.--_Mrs. S. T._ - - -_Sponge Cake._ (_Never fails._) - - 12 eggs. - Their weight in sugar. - The weight of 7 in flour. - Juice of 1 lemon. - 1 tablespoonful good vinegar. - -Beat the whites, beat the yolks and sugar; add the whites, beat well; -add the flour, and after adding it, do not beat it longer than is -required to stir it in; then add the lemon and vinegar, just as you -put it in the tins or moulds. - -When the cake is hot, _lemon sauce_ is nice to eat with it.--_Mrs. K._ - - -CREAM SPONGE CAKE. - - 4 eggs, whites and yolks beaten separately. - 2 teacupfuls sugar. - 1 cupful sweet cream. - 2 heaping cupfuls flour. - 1 teaspoonful soda. - -Two teaspoonfuls cream of tartar, mixed in the flour before it is -sifted. Add whites of eggs last thing before the flour, then stir that -in gently, without beating. Very nice.--_Mrs. F. C. W._ - - -EXTRA SPONGE CAKE. - - Whites of 14 eggs. - Yolks of only 7. - -One pound best white sugar stirred in the yolks after they are well -beaten. Add the whites, and lastly stir in very lightly half a pound -of sifted flour. Beat very little after putting in the flour. Bake -quickly.--_Mrs. D. C. K._ - - -SPONGE CAKE ROLL. - - 6 eggs. - 11/2 teacups flour. - 1 teacup powdered sugar. - Rind and juice of a lemon. - -Beat the eggs separately and very light. Do not beat the batter much -after adding the flour, which must be done last of all. Get a square -baking-pan, butter it, and pour one-half the batter in, reserving the -rest for a second layer. Have ready a nice damp towel, lay the cake on -it when taken out of the pan; spread over the cake, jam or currant -jelly; roll it up whilst damp, and when firmly set put it in a place -to dry. It is good eaten with sauce, when for a dinner dish, or it can -be cut in slices and eaten as small cakes.--_Mrs. M. C._ - - -SPONGE ROLL. - - 4 cupfuls of sugar. - 4 cupfuls of flour. - 1 dozen eggs. - -Mix as for sponge cake. Bake in thin sheets and spread on stewed -apples, or any kind of fruit, a little sweetened; roll the sheets with -the top on the outside. Serve with rich wine sauce.--_Mrs. Col. S._ - - -JELLY FOR CAKE. - - 1 lemon bruised and strained. - 1 cupful sugar. - 1 large apple. - 1 egg. - -Beat the egg and mash the apple fine, grate the lemon peel, then mix -all together; put into a can or cup and set into a pot of water. Let -boil until it is cooked, and use as you would for common jelly -cake.--_Mrs. W. McF._ - - -ANOTHER FILLING FOR CAKE. - -Dissolve one-half cake of chocolate in one teacup of cream or milk, -and let it cool slowly; then take it off the fire and stir in the -well-beaten whites of three eggs mixed with one pound of sugar. Let it -cool, stirring all the time till you find that it will harden when -cool. - -Spread between the cakes while it is still soft.--_Mrs. E. C. G._ - - -JELLY CAKE. - - Beat 8 eggs very light. - Cream 1/2 pound butter. - 3/4 pound flour. - 3/4 pound sugar well beaten. - 1 teaspoonful tartaric acid. - 1 teaspoonful of soda. - -Stir these in when ready to bake. Bake in thin pans, and put on jelly -while warm.--_Mrs. J. L._ - - -LEMON JELLY CAKE. - -Bake sponge-cake batter (by recipe given) in jelly-cake pans. Beat -with three eggs, two cupfuls sugar, butter size of an egg, melted, and -juice and grated rind of two lemons. Stir over a slow fire until it -boils, then spread between the layers of cake. Ice with lemon icing, -or sift over powdered sugar.--_Mrs. S. T._ - - -JELLY CAKE. - - 8 eggs. - The weight of 4 in flour. - The weight of 6 in sugar. - -To be baked in flat tins. - -For the jelly: one-quarter pound butter, one-half pound sugar, yolks -of three eggs, juice and grated rind of one lemon. - -To be put in a saucepan and allowed to come to a boil. Then the three -whites, beaten to a stiff froth, must be stirred in and the saucepan -returned to the fire until it boils up. Spread between layers of -cake.--_Mrs. E. C. G._ - - -LEMON JELLY CAKE. - -Bake as for the orange cake. For the jelly: take the juice and rind of -three lemons, one pound sugar, one-quarter pound butter, six eggs; -beat together; scald as you do custard. When cool, it must be -thick-spread between the cakes; ice the top.--_Mrs. C. C._ - - -ROLLED JELLY CAKE. - - 3 eggs. - 1 teacup of sugar. - 1 teacup of flour. - -Beat the yolks of the eggs till light, then add the sugar; continue -beating for some time, then add the whites beaten to a stiff froth; -next put in the flour, a little at a time. Bake in a long pan, well -greased; when done turn out on bread-board, then cover the top with -jelly and roll while warm, and slice as needed.--_Mrs. A. H._ - - -_Rolled Jelly Cake._ - - 1 cupful sugar. - 1 tablespoonful of butter. - 11/2 cupful of flour. - 2/3 cupful of milk. - 1 egg. - -Two teaspoonfuls of baking powder sifted with the flour. Bake in a -large sheet, and when done, spread on the jelly and cut the sheets in -strips three or four inches wide and roll up. If instead of jelly a -sauce is made and spread between the layers of cake, it may be eaten -as a cream-pie and furnish a very nice dessert. For the sauce, beat -together one egg, one teaspoonful of corn-starch, or one tablespoonful -flour and two tablespoonfuls of sugar. Stir into a half-pint of milk -and boil until it forms a good custard. Remove from the fire and -flavor with vanilla.--_Mrs. M._ - - -FILLING FOR JELLY CAKE. - - Whites of two eggs, beaten to a froth. - 2 cupfuls of sugar. - Juice and grated peel of 2 oranges. - -Put this between the layers, and on top the cakes.--_Mrs. C. C._ - -Oranges cut fine, and sweetened and mixed with grated cocoanut, also -chocolate, is used for filling jelly cake. Sponge cake is better than -the soda recipe.--_Mrs. C. C._ - - -MARBLE CAKE. - -Weigh and make a pound cake; add a spoonful of yeast, take one-third -part of the batter and add to it two teaspoonfuls of cinnamon, two -teaspoonfuls of mace, one teaspoonful of cloves, one teaspoonful of -nutmeg, finely ground. - -Put in your pan, first a layer of the plain batter, then a layer of -the spiced, finishing with the plain. The batter will make three -layers of plain and two of spiced. It bakes in beautiful -layers.--_Mrs. C. L. T._ - - -MARBLE OR SPICED CAKE. - -Make up a pound cake and add two teaspoonfuls of yeast-powder. Take -one-third part of the batter and add to it two teaspoonfuls of -cinnamon and mace each, one teaspoonful of cloves and allspice each, -one nutmeg finely powdered. Then grease a pan and put in first a layer -of the plain batter, then the spiced, alternately, till you have it -full, finishing with the plain. Bake as a pound cake.--_Mrs. C. V. -McG._ - - -MARBLE CAKE. _Light Part._ - - 3 cupfuls sugar. - 1 cupful butter. - 1 cupful sour cream. - 5 cupfuls flour. - Whites of 8 eggs. - 1 teaspoonful soda. - -_Dark Part._ - - 2 cupfuls brown sugar. - 1 cupful molasses. - 1 cupful sour cream. - 1 cupful butter. - 5 cupfuls flour. - 1 teaspoonful soda. - Yolks of 8 eggs. - 1 whole egg. - 1 wine-glassful wine. - Mixed spices. - -Put alternately layers of each kind in two-pound moulds. - - -_Marble Cake._ - -_Light Part._ - -1 cupful white sugar. -1/2 cupful butter. -1/2 cupful buttermilk. -Whites of 3 eggs. -1 teaspoonful cream tartar. -1/2 teaspoonful soda. -2 cupfuls flour. - -_Dark Part._ - - 1/2 cupful brown sugar. - 1/4 cupful butter. - 1/2 cupful molasses. - 1/4 cupful milk. - 1/2 nutmeg. - 1 teaspoonful cinnamon. - 1/2 teaspoonful allspice. - 2 cupfuls flour. - 1/2 teaspoonful soda. - 1 teaspoonful cream tartar. - Yolks of 3 eggs. - -Put in the mould, alternately, tablespoonfuls of light and dark -batter.--_Mrs. D. C. K._ - - -MARBLE OR BISMARCK CAKE. - - 3 cupfuls white sugar. - 1 cupful butter. - 1 cupful sour cream, or buttermilk. - 5 cupfuls flour. - Whites of 8 eggs. - 1 small spoonful soda. - -This is for the white batter. - -_Dark Batter._ - - 2 cupfuls coffee sugar. - 1 cupful molasses. - 1 cupful sour cream. - 1 cupful butter. - 5 cupfuls flour. - 1 teaspoonful soda. - Yolks of 8 eggs, and a whole one. - 1 wine-glassful mixed spices, finely powdered. - -Put in the pan, in alternate layers of light and dark batter. Bake -quickly, like sponge cake. Ice and ornament with chocolate drops. This -fills a two-pound mould. - - -ROSE OR CLOUDED CAKE. - - 12 eggs, leaving out the whites of 3. - 1 pound flour. - 1 pound sugar, - 3/4 pound butter. - 2 small teaspoonfuls cream tartar. - 2 small teaspoonfuls powdered alum. - 1 small teaspoonful soda. - 2 small teaspoonfuls cochineal, dissolved in 1/3 cupful boiling water. - -Having dissolved the alum, soda, and cream tartar, mix with the -cochineal. Stir these ingredients in nearly one-third of the batter. -Pour into the cake mould a layer of white batter, and a layer of red -batter, alternately, beginning and ending with white; three layers of -white and two of red. This is an ornamental cake to cut for baskets. - - -SPICE CAKE. - - Yolks of 4 eggs. - Mix 21/2 teaspoonfuls yeast powder in 21/2 cupfuls flour. - 1 cupful brown sugar. - 1/2 cupful syrup, - 1/2 cupful butter, must be melted after being measured. - Stir with the sugar 21/2 teaspoonfuls powdered cloves. - 1 teaspoonful powdered cinnamon. - 1 teaspoonful powdered allspice. - -The spices must be put in the flour, the syrup added after the sugar -and butter are stirred together, then the eggs and milk, and lastly -the flour. Mix the above alternately, in your pans, after having them -buttered.--_Mrs. W._ - - -CREAM CAKE. - - 2 cupfuls of sugar. - 3 cupfuls of flour. - 1/2 cupful of butter. - 3 eggs. - 1 cupful of sour milk. - 1 teaspoonful of soda. - 2 teaspoonfuls of cream tartar. - -Dissolve the soda in the milk, melt the butter and add it to the eggs. -Add the sugar and cream tartar to the flour. Pour it all together in -shallow pans that have been well greased. Bake twenty minutes. - -While baking the above, get one pint of sweet milk, one cupful of -sugar, one cup of flour, butter one-half size of an egg. If you use -cream instead of milk, you can omit butter. Break two eggs into the -sugar, beat awhile, then add flour and beat thoroughly. Have the milk -on the fire, and as soon as it boils, stir the mixture in it, after -thinning it with some of the milk until it is like paste; cook until -it is like stiff starch. Season freely with vanilla when cold, and -spread it between the cakes as jelly cake is made. - -Grated cocoanut can be used instead, by preparing as follows: one -large cocoanut grated, two pounds of loaf sugar. Pour the milk from -the nut on the sugar; boil it two or three minutes, first mixing in -the whites of three eggs; if not soft enough, add some sweet milk. -Take it off the fire, stir in the grated cocoanut, and spread between -the cakes.--_Mrs. J. F. G._ - - -_Cream Cake._ - - 2 cupfuls of sugar. - 1 cupful of sweet milk. - 3 cupfuls of flour. - 2 tablespoonfuls of butter. - 4 eggs. - 1/2 teaspoonful of soda. - 1 teaspoonful of cream tartar. - -Bake in four jelly pans. - - -CREAM FOR THE SAME. - - 2 cupfuls of sugar. - 1/2 pint of sweet milk. - 1/3 cupful of flour. - 1 egg. - -Heat the milk to boiling heat, beat the egg and sugar together; take a -little milk, and make a smooth paste with the flour, and stir into the -sugar and egg, then stir all into the milk. Let it boil until thick, -then spread between cakes.--_Mrs. A. H._ - - -CAPITAL CAKE. (_Delicious._) - - 1 pound of sugar. - 4 cupfuls of flour, after being sifted. - 1 cupful of butter. - 1 cupful of morning's milk. - 6 eggs beaten light. - 2 teaspoonfuls of cream tartar, sifted in the flour. - 1 teaspoonful of soda dissolved in the milk. Flavor with - lemon or nutmeg.--_Mrs. M._ - - -CUP CAKE. - - 5 cupfuls of flour. - 3 cupfuls of sugar. - 11/2 cupfuls of butter. - As much fruit as you like. - 1 teaspoonful of soda dissolved in a cupful of milk. - 3 eggs. - 1 nutmeg. - 1 wine-glass wine and brandy mixed. - -Mix as pound cake.--_Mrs. J. W. H._ - - -_Cup Cake._ - - 1 cupful of butter. - 2 cupfuls of sugar. - 21/2 cupfuls of flour. - 1/2 cupful of milk. - 5 eggs, beaten separately. - 1 teaspoonful yeast powder.--_Miss M. W._ - - -_A Nice Cup Cake._ - - 6 eggs. - 4 cupfuls of flour. - 3 cupfuls of sugar. - 1 cupful of butter. - 1 cupful of milk. - 1 teaspoonful cream of tartar, - 1/2 teaspoonful of soda. - -Season with mace and nutmeg. Bake in cups or little tin pans.--_Mrs. -Wm. C. R._ - - -A DELICIOUS CAKE. - - 21/4 pounds flour. - 2 pounds butter. - 24 eggs, yolks and whites. - 12 ounces almonds. - 2 tablespoonfuls rose water, in which the almonds should be beaten. - 2 wine-glasses of French brandy. - 2 heaping teaspoonfuls beaten mace, and a butter-plate of preserved - lemon-peel.--_L. T._ - - -_Delicious Cake._ - - 2 cupfuls of sugar. - 1 cupful of butter. - 1 cupful of milk. - 3 cupfuls of flour, after being sifted. - 3 eggs. - 2 tablespoonfuls baking powder. - -Bake in jelly-cake pans, and between each layer put fruit jelly, icing -of chocolate and cocoanut each. This quantity will bake five thin -cakes.--_Mrs. McG._ - - -CAKE. - - 1 quart of flour, well dried. - 1 cupful of butter. - 3 cupfuls granulated sugar--it is better than pulverized. - 6 eggs, well beaten. - Lemon, or other seasoning. - -1 light measure of both Horsford's powders, or, if preferred, a small -teaspoonful of soda, and 1/2 cup of buttermilk. - -Cream of tartar takes the place of buttermilk, when used with -soda.--_Mrs. A._ - - -CAKE (_with sauce_.) - - 5 eggs. - 1 pound of flour, - 3/4 pound of sugar. - 1/2 pound butter. - 1 cup of cream. - 2 teaspoonfuls cream of tartar. - 1 teaspoonful of soda.--_Mrs. C. B._ - - -CAKE THAT CANNOT FAIL. - - 1 pound sugar. - 1 pound flour. - 3/4 pound butter. - 8 eggs. - 1 teacup of sweet cream. - 2 teaspoonfuls cream of tartar, sifted in the flour. - 1 teaspoonful of soda dissolved in a little water, and put in - the cream. Bake in pans or cups.--_Mrs. P._ - - -CUSTARD CAKE. - - 1/2 cupful butter. - 2 cupfuls sugar. - 7 eggs, leaving out 4 yolks. - 3 cupfuls flour. - 1 cupful of milk. - 2 teaspoonfuls baking powder. Bake in shallow pans. - -For the custard: one quart of milk, let come to a boil, sweeten it; -take the four yolks and three tablespoonfuls of cornstarch, mix with a -little of the milk cold, and then stir it gradually into the boiling -milk, and continue to stir until done. Add a piece of butter the size -of a walnut; flavor with vanilla, and put between the cakes.--_Mrs. C. -B._ - - -MRS. GALT'S CAKE. - - Whites of 13 eggs, yolks of 3. - 3/4 pound of butter. - 1 pound of flour. - 1 pound of sugar. Season to taste.--_Miss E. T._ - - -NORFOLK CAKE. - -Beat to a cream: - - 1 teacup of butter. - 6 eggs. - 3 teacups of sugar. - 1 teacup of cream. - 4 teacups of flour. - 1/2 nutmeg. - 1 wine-glass of brandy. - 1 pound raisins. - 1 teaspoonful of soda, dissolved in cream.--_Mrs. Dr. S._ - - -KETTLE CAKE. - -Have a large, nice brass kettle ready. Set it on a few warm embers, -not with any fire; put into the kettle: - - 12 eggs. - 1 pound sugar. - 1 pound butter. - A light pound of flour. - 1 teaspoonful of mace. - Rind and juice of a large lemon. - -Stir all the materials rapidly, and with a strong, large iron spoon or -a long butter-ladle. When it is light, which will be in about -three-quarters of an hour, put it in a mould and bake as common pound -cake. It is good with - - 2 pounds currants. - 2 pounds raisins. - 1/2 pound citron. - 1 glass of brandy.--_Mrs. M. C. C._ - - -PARSON'S CAKE. - - 5 eggs. - 1 large teacupful brown sugar. - 4 cupfuls flour. - 3 cupfuls molasses. - 11/2 cupful butter. - Ginger and spice to the taste. - 1 teaspoonful soda, dissolved in a little milk. Bake.--_Mrs. - D. R._ - - -RISEN CAKE. - - 11/2 pound flour. - 1 pound sugar. - 9 ounces butter. - 3 gills milk. - 1/4 pint yeast. - 4 eggs. - -Work the butter and sugar together. Put the yeast in the flour and -one-half the butter and sugar the overnight; then mix the milk in, and -beat it some time. Set it where it will rise. In the morning, when -well risen, mix in the remainder of the butter and sugar, and the -eggs, also some currants or raisins, or both, if you wish them, a -little nutmeg or mace, and beat all well together for some time. Then -put it in the pan and set it to rise again. It must be very light -before you put it in the oven. It requires some time to soak.--_Mrs. -I. H._ - - -RUGGLES' CAKE. - - 6 eggs. - 11/2 cupful butter. - 3 cupfuls sugar. - 4 cupfuls flour. - 1 cupful milk. - 1 teaspoonful soda. - -Season to taste.--_Mrs. R._ - - -TIPSY CAKE. - -Soak sponge cake in wine and water. Make a custard of six eggs to one -quart of milk, and pour over it. Reserve the whites, beat to stiff -froth, to put over last.--_Mrs. Dr. S._ - - -VELVET CAKE. - -Half a pound of butter, one pound sugar; creamed together. One teacup -of cold water, with a level teaspoonful of soda dissolved in it, and -poured in the butter and sugar, two teaspoonfuls cream of tartar, -sifted in one pound of flour. - -Mix the flour with butter, sugar, and water, and beat well. Take five -eggs, beat yolks and whites separately, and then beat them together -three minutes. Season as you like, and mix with the batter. Beat -considerably and bake half an hour.--_Mrs. A. B._ - - -WHORTLEBERRY CAKE. - - 6 eggs, beaten separately. - 1 pound sugar. - 3/4 pound butter. - 1 quart flour. - 1/2 pint sifted meal. - 1 teaspoonful soda. - A little mace and cinnamon. - -After mixing, stir in one quart of the berries, so as not to mash -them, having previously dusted them with flour. Mix the soda with -one-half pint of cream or milk.--_Mrs. A. P._ - - -NAPLES BISCUIT. - - 1 pound flour. - 1 pound sugar. - 12 whites, and 10 yolks of eggs. - 2 glasses wine. - -They should gradually harden in the oven till quite crisp, and be -frequently turned in the pans. - - -ICING. - - 11/2 pound sugar. - 1/2 pint water. - -Boil until it ropes. Have ready the whites of seven eggs well beaten, -pour the syrup into a bowl, and beat until milk-warm. Then put in the -eggs, and beat for an hour.--_Mrs. W._ - - -HOT ICING. - -Dissolve one pint powdered sugar in two or three tablespoonfuls water, -and boil. - -Beat the whites of four eggs to a strong froth; add the hot sugar, -stirring in till smooth. Beat about two minutes and flavor to your -taste, spread on the cake, and put in a hot place.--_Mrs. P._ - - -ICING. - -Whites of two eggs, beaten to a froth. - -One pound of sugar, dissolved and boiled in a small teacup of water. - -Then strain the sugar and pour it into the egg, beating it hard until -cool. - -Add one-half teaspoonful lemon acid.--_L. D. L._ - - -BOILED ICING. - - 11/2 pound cut sugar, or double refined. - 1 teacup of water. - 6 whites of eggs. - -Boil the sugar to candy height; when nearly cold put in eggs.--_Miss -E. P._ - - -COLD ICING. - - Whites of 3 eggs. - 1 pound sugar. - -Beat very light and season with vanilla or lemon. After beating very -lightly, add the white of another egg and it will give a pretty gloss -upon the icing.--_Miss E. P._ - - -ICING FOR CAKE. - -Take three pounds cut or best quality of loaf sugar, dissolve it in a -small quantity of water, boil to candy height or until it ropes. Have -ready the whites of thirteen eggs well beaten. When the sugar is -boiled sufficiently, pour it into a deep bowl, occasionally stirring -it gently, until you can just bear your finger in it; then add the -beaten egg all at once, beating it very hard for half an hour, when it -is ready for use. Strain into the icing the juice of one lemon into -which the peel has been grated, for half an hour.--_Mrs. F C. W._ - - -ICING. - -Break into a dish the whites of four eggs. Whip in by degrees one and -one-quarter pound of the finest loaf sugar, powdered and sifted. Beat -till stiff and smooth, then add the strained juice of a large lemon -with a few drops of oil of lemon, and beat again; in all beat half an -hour. If too stiff add a little more white of egg. Some persons put it -on with a knife, but it is far smoother and more evenly spread over -the cake if put on with a large spoon. Dip up a spoonful of the icing -and pour it from the spoon over the cake. Pour it over the top of the -cake and it will diffuse itself down the sides. To color icing yellow, -steep the rind of an orange or lemon in the lemon juice before -straining it into the icing. To make it pink, put in strawberry or -cranberry juice with the lemon juice.--_Mrs. S. T._ - - -ICING FOR CAKES. - -Whites of six eggs to one pound sugar, or one egg to three -teaspoonfuls of sugar.--_Mrs. Dr. J._ - - -BOILED ICING. - -One and one-fourth pound loaf sugar, added to one teacup of water and -boiled to a thick syrup. Then strain it through thin muslin, and, -while hot, stir into it the whites of three eggs beaten stiff. Then -beat in the strained juice of a lemon and season with a little oil of -lemon. If too thin, add a little sugar; if too stiff, add a little -more white of egg.--_Mrs. S. T._ - - -SOFT GINGER CAKE. - - 1 cupful butter. - 1 cupful sugar. - 1 cupful molasses. - 1 cupful sour cream. - 3 eggs. - 1/2 tablespoonful of soda. - 2 tablespoonfuls of ginger. - -Flour until the spoon will almost stand alone. Cloves and cinnamon to -taste. (This is very good.)--_Mrs. J. F._ - - -SOFT GINGERBREAD. - - 3 eggs. - 1 teacup butter. - 1/2 teacup ginger. - 1 teacup molasses. - 3 teacups sifted flour. - 1 large tablespoonful of ginger. - 1 small teaspoonful of soda, dissolved in 1/2 teacup of sour - cream.--_Mrs. McG._ - - -GINGER LOAF. - - 6 eggs. - 4 cupfuls molasses. - 2 cupfuls of butter. - 6 cupfuls flour. - 1 teaspoonful soda. - 1 tablespoonful ginger. - Cinnamon to your taste.--_Mrs. P. W._ - - -RISEN GINGERBREAD. - - 2 pounds flour. - 1 pound nice brown sugar. - 1 pound butter. - 6 eggs. - 1/2 pint molasses. - 3 ounces ginger. - -Bake in a large cake.--_Mrs. A. T._ - - -LIGHTENED GINGERBREAD. - - 11/2 pound of flour. - 1/2 pound butter. - 1/2 pound sugar. - 6 eggs. - 6 races of white ginger. - 1 teaspoonful soda. - 1 pint molasses. - -To be baked in tins or a pan.--_Mrs. I. H._ - - -GINGER CUP CAKE. - - 3 eggs. - 1 cupful molasses. - 1 cupful sugar. - 1 cupful butter (half lard will answer). - 1/2 teaspoonful soda, dissolved in 1 tablespoonful buttermilk. - 1 tablespoonful ground ginger. - 21/2 cupfuls flour. - -Mix as other cake. Some like allspice.--_Mrs. H. D._ - - -MOLASSES CAKE. - - 5 light cupfuls flour. - 5 eggs. - 2 cupfuls sugar. - 2 cupfuls molasses. - 1 cupful butter. - 1 cupful cream, with one teaspoonful soda. - 2 tablespoonfuls cream of tartar. - 2 teaspoonfuls ground ginger. - -All well beaten together. Bake as pound cake.--_Miss E. T._ - - -_Molasses Cake._ - - 1 teaspoonful soda. - 1 pound butter. - 1 pound sugar. - 1 pint molasses. - 1 tablespoonful ginger. - -Flour enough to make it as thick as ordinary cake.--_Miss J. C._ - - -MOLASSES POUND CAKE. - - 1/2 pound butter. - 2 cupfuls sugar. - 2 cupfuls molasses. - 6 cupfuls flour. - 1 cupful cream. - 4 eggs. - Some cloves and nutmeg; add lemon to taste.--_Mrs. Dr. S._ - - -BLACK, OR MOLASSES CAKE. - - 1 quart flour. - 5 eggs. - 1 pint molasses. - 1/4 pound butter. - 2 tablespoonfuls ginger. - 1 teaspoonful soda, dissolved in 1 teacup sour milk.--_Mrs. T. C._ - - - - -SMALL CAKES. - - -ALBANY CAKES. - - 11/2 pound flour. - 11/2 pound brown sugar. - 11/2 pound butter. - 1 tablespoonful lard. - 4 tablespoonfuls powdered cinnamon. - 1 teaspoonful soda, dissolved in a cup of milk. - -Roll on extra flour very thin. Dip the face of each cake in granulated -sugar. Bake slowly in greased pans.--_Mrs. R. R._ - - -SCOTCH CAKES. (_Very nice._) - - 2 pounds flour. - 11/2 pound sugar. - 1 pound butter. - 6 eggs, beaten together. - 3 nutmegs.--_Mrs. P. McG._ - - -SWEET CRACKERS. - - 4 eggs. - 4 cupfuls sugar. - 1/2 pound butter. - 1 teaspoonful soda. - 1 cupful sour cream. - Pounded cinnamon and grated nutmeg for flavoring. - Sufficient flour for a soft dough. - -Roll thin and cut it with tin shapes, and bake quickly.--_Mrs. S._ - - -DROP CAKE. - - 6 eggs. - 1 pound sugar. - 3/4 pound butter. - 1 teaspoonful soda, in 1 cupful sour cream. - 2 teaspoonfuls cream of tartar, in 1 quart flour.--_Mrs. S._ - - -CREAM CAKES. - -Beat up one egg, add to it half a cupful sugar, half a cupful flour, -mixing thoroughly. While this is being done, put on the fire half a -pint milk; when it boils, stir in the eggs, sugar, and flour mixture, -then add a piece of butter, half the size of an egg. Stir all the time -until it is of the desired consistency, which will be in a few -minutes. When cold, add, and thoroughly mix, one and one-half -teaspoonful vanilla. - -For the cake: put one tumblerful of water to boil, and then add -one-quarter pound butter; when melted, put in one and one-half -tumblerful of flour. Stir in, mixing thoroughly, being careful not to -burn it. It is sufficiently cooked by the time it is thoroughly mixed. -Remove from the fire, and when cool, stir in five unbeaten eggs, -mixing one at a time. It will then be the consistency of stiff paste. -Drop on buttered tins, and bake in a quick oven fifteen or twenty -minutes. Cut the side and insert the cream.--_Mrs. H. M._ - - -MARGUERITES. - -Cream together one pound of sugar and one pound of butter very light. -Beat the yolks of six eggs, sift one and one-half pound of flour into -the eggs, butter, and sugar; one teaspoonful of mixed spices, one-half -glassful of rose water. Stir the whole well, and roll it on the board -till it is half an inch thick; cut in cakes and bake quickly. When -cold, spread the surface of each cake with marmalade. Beat the whites -of four eggs light, and add enough powdered sugar to make them as -thick as icing. Flavor it with lemon, and put it on top of each cake. -Put the cakes in the oven, and as soon as they are of a pale brown, -take them out.--_Miss M. C. L._ - - -_Marguerites._ - -Two pounds of flour, one pound and five ounces of sugar, one pound and -five ounces of butter, eight eggs. Rub together the butter and sugar -till perfectly light; beat the eggs till very thick, leaving out the -whites of six eggs for the icing. Sift the flour into the eggs, butter -and sugar, one teaspoonful of mixed spices (cinnamon, mace, and -nutmeg), half a glass of rose water. Stir the whole well together, and -roll it on your paste-board about half an inch thick; then cut out the -cakes and bake them a few minutes. When cold, spread the surface of -each cake with marmalade or jam. Beat the whites, left out, very -light, and add enough powdered sugar to make them as thick as icing. -Season with lemon or vanilla, and with a spoon put it on each cake. -Put the cakes in the oven to brown.--_Mrs. H._ - - -MARGUERITES, OR JELLY CAKES. - -Rub together one pound sugar, one pound of butter, till perfectly -light. Beat six eggs till very thick, leaving out the whites. Sift one -and a half pound of flour into the eggs, butter, and sugar, one -teaspoonful of mixed spices (cinnamon, mace, and nutmeg), and half a -glass of rose water. Stir the whole well, and roll it on the -paste-board about one-quarter inch thick. Then cut out the cakes and -bake them a few minutes. When cold, spread the surface of each cake -with peach jam or any marmalade. Beat the whites of four eggs very -light, and add enough powdered sugar to make them as thick as icing. -Flavor it with lemon or rose water and with a spoon put it on each -cake, high in the centre. Put the cakes in the oven, and as soon as -they are of a pale brown take them out.--_Mrs. I. H._ - - -SHREWSBURY CAKE. - - 1 pound flour. - 12 ounces sugar. - 12 ounces butter. - 2 eggs. - -Add two tablespoonfuls rose water, or two teaspoonfuls beaten mace. -Roll and bake in tin sheets or in an oven.--_Mrs. T._ - - -MACAROONS. - -Blanch and pound one pound of sweet almonds with a little rose water; -whip the whites of seven eggs to a froth; add one pound sugar; beat -some time. Add the almonds; mix well. Drop on buttered paper, sift -sugar over them, and bake quickly. - - -JUMBLES. - - 1 pound flour, - 3/4 pound butter. - 1 pound sugar. - 3 eggs. Flavor with mace. - -A delicious cake.--_Mrs. A. T._ - - -JACKSON JUMBLES. - - 3 teacups sugar. - 1 teacup lard. - 6 teacups flour. - 1 teaspoonful soda in one cup of sour cream. - 3 eggs. - -The grated rind of one or two lemons, or a little grated nutmeg. Roll -out and bake.--_Mrs. H. S._ - - -JUMBLES. - - 3 pounds flour. - 2 pounds sugar. - 1 pound butter. - 8 eggs. - 1 teaspoonful soda. - A little milk if the eggs are not enough.--_Mrs. M. E._ - - -_Jumbles._ - -Rub one pound butter into one and a quarter pound flour; beat four -eggs with one and a quarter pound sugar, very light; mix well with the -flour. Add one nutmeg and a glass of brandy.--_Mrs. J. W._ - - -COFFEE CAKE. - - 1 teacup of molasses. - 1 cupful of good liquid coffee. - 1 cupful sugar. - 1 cupful butter. - 4 cupfuls flour. - 1 teaspoonful of cinnamon. - 1 teaspoonful cloves. - 1 teaspoonful cream tartar. - 1/2 teaspoonful soda. - 1 pound of raisins. - 1/4 pound of citron. - 3 eggs. - 1/2 wine-glass of brandy.--_Mrs. J. H. F._ - - -CINNAMON CAKES. - - 1 pound butter. - 2 pounds flour. - 1 pound sugar. - -Six eggs, leaving out two yolks, which you will beat up with a little -rose water, and, with a feather, spread on the cakes; then strew -cinnamon and sugar on them, and blanched almonds. Lay them on tins, -and bake them in a slow oven.--_Mrs. I. H._ - - -CINNAMON CAKES. - - 2 quarts flour. - 6 or 8 eggs, the yolks only. - 1/2 pound butter. - 1/2 pound sugar. - 1 spoonful cinnamon.--_Mrs. Dr. R. E._ - - -STRAWBERRY CAKES. - - 2 pounds flour. - 1 pound loaf sugar. - 1 pound butter. - 6 eggs. - Mace and a little wine to flavor. - -Bake quickly.--_Mrs. A. T._ - - -HOLMCROFT CAKE. - - 1 coffee-cup of sugar. - 2 tablespoonfuls of butter not melted. - 1 teacup of sweet milk. - Whites of 2 eggs, or 1 whole egg. - 2 coffee-cups of flour.--_Mrs. N._ - - -NOTHINGS. - -Take one egg, two tablespoonfuls cream, butter the size of a walnut, -flour to make the dough very stiff; work it well and roll it very -thin. Cut the size of a saucer. Fry in lard and sprinkle with powdered -sugar.--_Mrs. T. C._ - - -SUGAR CAKES. - -Mix four cupfuls of sugar with eight cupfuls of flour and one large -spoonful of coriander-seed; add one cupful of butter, one cupful of -lard, six eggs, two tablespoonfuls of sour cream or milk, one -teaspoonful of soda.--_Mrs. Dr. S._ - - -COOKIES. - - 3 eggs. - 1 cupful of butter or lard. - 2 cupfuls of sugar. - 6 cupfuls of sifted flour. - 1 nutmeg. - 1 teaspoonful of soda. - 2 teaspoonfuls of cream of tartar, sifted with the flour. - -Cream the butter with one cup of the sugar, beat the eggs separately -and put into the yolks the remaining cup of sugar; add this to the -butter, and put in whites and flour last. Roll thin and bake -quickly.--_Mrs. F. F. F._ - - -GLOUCESTER CAKES. - - 5 eggs. - 1 quart of milk. - 1 quart of flour. - A piece of butter the size of an egg. - -Beat the eggs very light; mix into them the flour and milk -alternately, and beating it until perfectly smooth, add a little salt. -Melt the butter and stir it into the batter. Bake in small -moulds.--_Mrs. J. D._ - - -TEA CAKES. - - 2 quarts of flour. - 1 small teacup of lard. - 1 small teacup of butter. - 3 cupfuls of sugar. - 3 eggs. - 1 cupful of cream (sour is best). - 2 small teaspoonfuls of soda. - 1 grated nutmeg. - -Roll out half an inch thick, and bake in a moderate oven.--_Mrs. F. C. -W._ - - -CRULLERS. - - 2 quarts of flour. - 2 cups of sugar. - 6 eggs. - 2 spoonfuls of soda. - 4 spoonfuls cream of tartar. - 4 tablespoonfuls of melted butter. - A little salt. - -Rub the cream tartar, flour, and sugar together; wet with sweet milk -quite soft. Have the lard several inches deep in the pot or pan you -cook in, and when boiling lay in enough crullers just to cover the -bottom. They must be quite thin, and when brown on the lower side, -turn over with a fork. They are more convenient to turn with a hole in -the centre.--_Mrs. B._ - - -TEA CAKES. - - 2 quarts of flour. - 3 cupfuls of sugar. - 1 cup of butter. - 5 eggs. - 1 teaspoonful of soda dissolved in 2 tablespoonfuls of sweet milk. - 2 teaspoonfuls cream of tartar. - Season with lemon or nutmeg.--_Mrs. H._ - - -DELICATE TEA CAKES. - - Whites of 3 eggs beaten to a froth. - 1 cupful of pulverized sugar. - 1/2 cupful of sweet milk. - 1 teaspoonful cream of tartar. - 1/2 teaspoonful of soda. - 21/2 cupfuls of flour. - 1 teaspoonful of almonds. - 1/2 cupful of melted butter.--_Mrs. R._ - - -TARTARIC CAKES. - -Beat the yolks of three eggs, the whites whipped to a froth, three -full cups of brown sugar, half a pound of butter, one spoonful lard, -one and a half pound of flour, leaving two spoonfuls to roll with. Mix -all well together. Dissolve one teaspoonful soda and three-quarters -teaspoonful tartaric acid in a little cream. First mix the soda with -the dough, then the acid. Season with mace or wine. They will rise -very much.--_Mrs. D._ - - -A DELICATE CAKE FOR TEA. - -Beat the yolks and whites of two eggs separately; to the yolks add two -coffee-cups of sugar, and two cupfuls of sweet milk; then four -tablespoonfuls butter creamed; next the white of the eggs, lastly, -four cupfuls of flour with one teaspoonful soda, two teaspoonfuls -cream of tartar, sifted in the flour. - -Bake in shallow pans.--_Mrs. C. V. McG._ - - -LEMON JUMBLES. - - 1 egg. - 1 teacupful sugar. - 1/2 teacupful of butter. - 3 teaspoonfuls milk. - 1 teaspoonful cream of tartar. - 1/2 teaspoonful of soda. - 2 small lemons; juice of two and grated rind of one. - -Mix rather stiff. Roll and cut out with a cake-cutter.--_Mrs. W._ - - -BONNEFEADAS. - -Make a rich paste with one quart flour; roll it out very thin, first -dividing it in two pieces, spread it with butter, washed and creamed, -"A" sugar, and pulverized cinnamon. Roll it up, cut it in pieces one -inch wide; put them in a pan with the whole side down; sprinkle over -them sugar, butter, and cinnamon. Bake quickly. Take them out of the -pan while hot.--_Mrs. Col. A. L._ - - -DELICIOUS SMALL CAKES. - - Yolks of 6 eggs. - 1 light pound flour. - 1/4 pound butter. - 1 spoonful lard. - 1 pound sugar. - -These cakes are better without soda and of the consistency of -Shrewsbury cakes. Beat the whites of three eggs to a strong froth; -weigh one pound of the best "A" sugar, put it in a tin can with three -wine-glasses of water. Let it boil slowly, till it begins to rope, or -rather, when a little of it will cool on a plate, like it would begin -to candy. Then pour the boiling sugar gradually to the white of egg; -beat it well till it begins to thicken and to cool somewhat, then beat -into the icing two tablespoonfuls of powdered cinnamon, and ice over -the little cakes, using a stiff feather for the purpose. You can add -the other unbeaten whites of eggs, with an addition of sugar, to make -more small cakes.--_Mrs. M. C. C._ - - -WAFERS. - - 4 ounces butter. - 4 ounces sugar. - 5 ounces flour. - 4 eggs. - 1 glass of wine. - A little mace and nutmeg.--_Mrs. Dr. J._ - - -_Wafers._ - - 4 spoonfuls flour. - 4 spoonfuls sugar. - 4 spoonfuls cream. - 1 spoonful butter. - Orange peel, mace, and nutmeg. - -Prepare as for pound cake. Bake in wafer irons, rolling them while -hot. - - -DIMPLES. - -Beat the whites of three eggs and three-quarters pound of sugar till -well mixed. Stir in blanched almonds, cut fine. Drop on tins and bake -in a cool oven.--_Mrs. A. C._ - - -GINGER CAKES. - - 1 teacup of butter. - 1 teacup brown sugar. - 1 teacup sour milk. - 7 cupfuls flour. - 11/2 teacup molasses. - 11/2 teaspoonfuls soda.--_Mrs. C. B._ - - -GINGER SNAPS. - - 1 pint of molasses. - 1 teacup brown sugar. - 1 teacup of butter and lard mixed. - -Beat the molasses till it looks light, then put it in the sugar; next -pour in the hot butter and lard, one egg beaten light, one teacup -ground ginger. - -Have the mixture milk-warm; work flour in briskly. Roll them and bake -quickly.--_Miss N. S. L._ - - -GINGER CAKES. - - 1 dozen eggs. - 2 pounds of flour. - 1 pound butter. - 1 pound sugar. - 1 pint molasses. - 1 small teacup of ginger. - 1 teaspoonful of soda.--_Mrs. Col. S._ - - -CHEAP GINGER CAKES. - - 3 pints of flour. - 1 large spoonful of lard. - 2 large spoonfuls of ginger. - 1 dessertspoonful of soda in a pint of molasses.--_Mrs. H. S._ - - -GINGER BUNNS. - - 3/4 pound butter, 1/2 pound sugar, rubbed to a cream. - 1/2 nutmeg. - 1 tablespoonful ginger. - -Stir all together, then add two eggs well beaten, stir in one pound of -flour and moisten with sweet milk, until it can be easily worked. Roll -out and bake in quick oven.--_Mrs. H. D._ - - -MOLASSES CAKES. - - 7 cupfuls of flour. - 2 cupfuls of molasses. - 1 cupful sugar. - 1 cupful of butter. - 1 cupful of sour milk. - 1 even tablespoonful of soda. - 2 tablespoonfuls of ginger. - -Let the dough be as soft as you can conveniently handle it. Bake in a -moderately quick oven.--_Mrs. R. L._ - - -SPICE NUTS. - - 1 pound sugar. - 1 pound flour. - 1 pint molasses. Mix well. - 3/4 pound butter. - 3 tablespoonfuls ginger. - 1 tablespoonful allspice. - 1 tablespoonful cinnamon. - -Bake in small drops or cakes.--_Mrs. Dr. J._ - - -GINGER SNAPS. - - 1 cupful butter. - 1 tablespoonful ginger. - 1 teaspoonful soda, in 1 pint boiling molasses. - -Stir and let it cool; add sifted flour enough to make a dough; roll -thin and bake.--_Mrs. S. B._ - - -DROP GINGER CAKES. - - 1 pound butter, cream it as for pound cake. - 2 packed quarts flour. - 1 pound sugar. - 1 pint molasses. - 5 eggs. - 2 tablespoonfuls ginger.--_Mrs. N._ - - - - -PUDDINGS. - - -The directions given for cake apply likewise to puddings. Always beat -the whites and yolks of the eggs separately and very light, and add -the whites just before baking or boiling. All puddings (except those -risen with yeast), should be baked immediately after the ingredients -are mixed. Thick yellow earthenware dishes are better than tin for -baking puddings, on several accounts. One is that the pudding, to be -good, must be baked principally from the bottom, and tin burns more -easily than earthenware. Another reason is, that the acids employed in -some puddings corrode and discolor tin. Garnish the pudding with -sifted white sugar, and with candied or preserved orange or lemon -peel. - -In boiling a pudding, cold water should never be added. Keep a kettle -of hot water to replenish the water in the pot as it boils away. As -soon as the pudding is done, remove it from the boiling water. A -decrease in heat whilst cooking, makes boiled pudding sodden, and -makes baked pudding fall. The best sauce for a boiled pudding is cold -sauce made of the frothed whites of eggs, butter, sugar, nutmeg, and a -little French brandy, while for a baked pudding, a rich, boiled wine -sauce is best. - - -PLUM PUDDING. - - 3 dozen eggs. - 3 pounds baker's bread, stale, and grated fine. - 3 pounds suet. - 3 pounds brown sugar. - 1 pound sliced citron. - 3 pounds currants. - 4 pounds seeded raisins. - 1/2 ounce nutmeg, and the same of mace, cloves, and cinnamon. - Half pint wine. - Half pint French cooking brandy. - -Mix and divide into six parts. Tie each part in a twilled cotton -cloth, put them in boiling water, and let them boil four hours. Then -hang them in the air to dry a day or two. Keep them in a cool, dry -place. - -When you wish to use one, it must be boiled an hour before dinner. -Serve with rich sauce. It will keep six months or a year.--_Mrs. T. M. -C._ - - -_Plum Pudding._ - - 10 eggs. - 1 pound chopped suet. - 1 pound seeded raisins. - 1 pound currants. - 1 pound stale bread crumbs. - 1/2 pound citron. - 1 nutmeg. - 1 wine-glassful wine. - 1 wine-glassful brandy. - 1/2 pound brown sugar. - -Beat the eggs light, add the sugar and spices, stir in the suet and -bread crumbs, add the fruit by degrees, then the wine and brandy. Pour -into a well-floured bag, leaving a third as much room as the mixture -occupies, for swelling. Put into a pot of boiling water and boil four -hours. Dip the bag into cold water when ready to turn out the pudding, -to prevent it from sticking.--_Mrs. E. B._ - - -_Plum Pudding._ - -At sunrise, sift a quart of the best flour; rub into it an Irish -potato mashed, free from lumps. Put in it a teaspoonful of salt, and a -half teacup of yeast. Add six eggs, beaten separately, and enough -water to make a soft dough. Knead half an hour without intermission. -In winter, set it in a warm place, in summer set it in a cool place to -rise. If dinner is wanted at two o'clock, knead into this at one -o'clock, half pound of butter, two pounds of stoned raisins, cut up, -and a grated nutmeg. Work very little, just enough to mix. Wet a thick -cloth, flour it and tie it loosely that the pudding may have room to -rise. Put it in a kettle of milk-warm water, heating slowly until it -boils. Boil one hour. Serve with wine sauce.--_Mrs. S. T._ - - -RICH PLUM PUDDING. - -Nine eggs beaten to a froth. - -Add flour sufficient to make a thick batter, free from lumps. Then add -one pint of new milk and beat well. Afterwards add the following -ingredients, in small quantities at a time, keeping it well stirred. - -Two pounds stoned raisins, two pounds currants, well washed, picked, -and dried. One-quarter pound bitter almonds, blanched and divided; -three-quarters pound brown sugar; three-quarters pound beef suet, -chopped fine; one nutmeg, grated fine; one teaspoonful of ground -allspice, the same of mace and cinnamon. - -This pudding should be mixed several days before cooking, then well -beaten, and more milk should be added, if required. Make this into two -puddings, put in cotton bags and boil four hours. By changing the -bags, and hanging in a cool, dry place, they will keep six months and -be the better for it. Steam and serve with sauce made as follows: - -One cup of sugar, one of butter. Beat well together. Break an egg in -and mix well. Add a tablespoonful of wine or brandy, and serve -immediately.--_Mrs. F._ - - -ENGLISH PLUM PUDDING. - - 1 pound of stale bread grated. - 1 pound currants. - 1 pound sugar. - 1 pound of suet chopped as fine as flour. - 1/4 of a pound of raisins, and the same of citron. - -When ready to boil, wet the above with ten eggs, well beaten, two -wine-glasses of wine and the same of brandy. Grate the rinds of two -lemons, pare and chop them and beat all well together. Then dip a -strong cloth in boiling water and wring it dry. Lay it on a waiter, -greasing well with butter. Put it in a large bowl and pour the pudding -in, putting two sticks in the cloth across each other, and tying below -the sticks. Have the water boiling and throw in the pudding as soon as -tied. Put a plate at the bottom of the pot and boil four hours.--_Mrs. -Dr. S._ - - -CHRISTMAS PLUM PUDDING. - - Half a loaf of bread (grated). - 1 pound currants. - 2 pounds stoned raisins. - 1 pound chopped suet. - 6 eggs, and 2 pieces of citron cut up. - -Beat the yolks of the eggs with two cups of flour and some milk, then -stir in the other ingredients, adding a little salt and ginger. If too -stiff, add more milk. The water must be boiling when the pudding is -put in. It will take two hours to cook.--_Mrs. M. E. J. B._ - - -PLUM PUDDING. - - 8 eggs (the yolks and whites beaten very light). - 1 pint of suet chopped fine. - 1 pint of sweet milk. - 11/2 pint stoned raisins, rubbed in flour. - 1 quart of bread crumbs rubbed till very fine. - Half pint citron sliced thin. - 1 teacup of light brown sugar. - -Grease and flour your mould, pour your pudding in, boil two hours, and -eat with rich boiled sauce, made of sugar, butter, wine, and -nutmeg.--_Mrs. B. C. C._ - - -_Recipe for a simpler Plum Pudding._ - - 3 cupfuls flour. - 1 cupful raisins. - 1 cupful brown sugar. - 1 cupful buttermilk. - 1/2 cup molasses. - 1 cup of suet, or half a cup of butter. - 2 eggs. - 1 teaspoonful soda. - -Boil and eat with sauce.--_Mrs. E. B._ - - -ECONOMICAL PLUM PUDDING. - - 4 cupfuls flour. - 11/2 cup of suet. - 1 cupful milk. - 2 cupfuls raisins. - 1 cupful molasses. - 2 eggs, and 1 teaspoonful of soda. - -Boil four hours.--_Mrs. L._ - - -_Another Recipe for the Same._ - -One bowl of raisins, one of currants; one of bread crumbs; one bowl of -eggs; one of brown sugar; one of suet; citron at pleasure. Boil four -hours.--_Mrs. L._ - - -ORIGINAL PUDDING. - -Reserve a portion of light dough intended for breakfast. Set it in a -cool place, and four hours before dinner, roll thin, without kneading. -Sprinkle thickly over it, first, a layer of sliced citron, then a -layer of seeded raisins. Roll up and lay on a buttered bread-pan till -very light. Then either boil in a cloth, prepared by wetting first and -then flouring (the pudding being allowed room for rising in this -cloth), or set the pan in the stove and bake. In the latter case, -after it becomes a light brown, it must be covered with a buttered -paper. - -Dough for French rolls or muffin bread is especially adapted to this -kind of pudding.--_Mrs. S. T._ - - -STEAMED PUDDING. - - 1/2 pound of seeded raisins. - 4 eggs. - 2 cupfuls of sugar. - 3 cupfuls of flour. - 1 cupful of sour cream. - 1 teaspoonful of soda. - 2 teaspoonfuls of cream tartar. - -Let it steam two hours. Have the water boiling fast, and don't open -till it has boiled two hours.--_Mrs. Dr. J._ - - -BOILED PUDDING. - -One pound of flour, twelve ounces of butter, eight ounces of sugar, -twelve ounces of fruit (either dried cherries or two kinds of -preserves). A little mace and wine. - -Boil like a plum pudding. - - -SAUCE FOR THE SAME. - -One pint of cream, large spoonful of butter, one glass of wine. Season -to the taste. Let it cook, but not come to a boil.--_Mrs. A. F._ - - -_Another Sauce._ - -Cream half a pound of butter; work into it six tablespoonfuls of -sugar; beat in one egg, add a wine-glass of wine or brandy, and half a -grated nutmeg. Set it on the fire, and as soon as it boils, serve it -for the table.--_Mrs. F._ - - -AMHERST PUDDING. - - 3 cupfuls of flour. - 1 cupful of suet. - 1 cupful of milk. - 1 cupful of molasses. - 2 cupfuls of raisins. - 1 teaspoonful of salt. - 1 teaspoonful of cloves and the same of cinnamon. - 1/2 teaspoonful of soda, dissolved in milk. - -To be boiled three hours in a coarse bag, and eaten with wine -sauce.--_Mrs. W._ - - -BOILED PUDDING OF ACID FRUIT. - - 1 quart of flour (or the weight in stale bread). - 2 eggs. - 1 pint of milk. - 1 teaspoonful of salt. - 1/2 pound of dried fruit. - -If apples are used, plump them out by pouring boiling water on them, -and let them cool before using them. Season with mace and nutmeg, and -eat with sauce.--_Mrs. T._ - - -CHERRY PUDDING. - - 3 cupfuls of flour. - 2 cupfuls of fruit. - 1 cupful of molasses. - 1 cupful of milk. - 2 teaspoonfuls of cream tartar. - 1 teaspoonful of soda, put in the flour. - 1 cupful of suet. - -Mix well, put in a buttered mould, and boil three hours and a -half--_Miss E. T._ - - -TROY PUDDING. - - 1 cupful of milk. - 1 cupful of molasses. - 1/2 cupful of currants. - 1/2 cupful of butter. - 1 teaspoonful of baking soda, dissolved in the milk. - 1 teaspoonful of ginger. - 1 teaspoonful of ground cloves. - -Enough flour to make it as stiff as soft gingerbread. Put it in a -mould, and steam four hours. If no steamer is at hand, tie the mould -in a cloth and boil four hours. - -Sauce: One egg (frothed), one cupful of powdered sugar, one cupful of -cream or milk, boiled with a small piece of butter. Add wine, if you -like.--_Mrs. W. C. R._ - - -SWEET POTATO ROLL. - -Prepare pastry as for cherry roll. Spread it out, and cover it with -layers of boiled sweet potatoes, thoroughly mashed. Pour over it -melted butter and sugar, highly flavored with lemon. Roll it up, boil -in a bag, and serve with butter and sugar sauce.--_Mrs. Dr. J. F. G._ - - -BOILED SWEETMEAT PUDDING. - -Twelve ounces flour and eight ounces butter rolled in a square sheet -of paste. Spread over the whole sweetmeats (or stewed fruit, if more -convenient). Roll closely and boil in a cloth. Pour sauce over -it.--_Mrs. T._ - - -BOILED BREAD PUDDING. - -Pour one quart milk over a loaf of grated stale bread. Let it stand -till near dinner time. Then beat six eggs very light and add them to -the bread and milk, together with a little flour, to make the whole -stick. Flour the bag and boil. Eat with sauce.--_Mrs. J. A. B._ - - -_Boiled Bread Pudding._ (_Economical._) - -Soak one pound stale bread in enough milk to make a pudding. When -soft, beat it up with two eggs and three tablespoonfuls flour. Pour in -a large lump of butter, melted. Put in any sort of fruit you like, and -then boil.--_Miss E. T._ - - -BOILED PUDDING. - -One quart milk, four eggs, lard size of turkey's egg. Flour enough to -make a batter for a teacup of fruit. - -Boil and eat with sauce.--_Mrs. R._ - - -PASTE FOR BOILED DUMPLINGS. - -One quart flour, three good-sized Irish potatoes (boiled and mashed). -One tablespoonful butter, and the same of lard. One teaspoonful soda, -and two teaspoonfuls cream of tartar.--_Mrs. E. W._ - - -APPLE DUMPLINGS. - -Three pints of flour, one and one-half pint of milk, one large -tablespoonful of butter, one egg. As many apples (chopped fine) as the -batter will take. Boil two hours in a well-floured cloth. - -The water should be boiling when the dumplings are dropped in, and it -should be kept boiling all the while, else they will be heavy. Eat -with sauce.--_Mrs. G. N._ - - -BOILED MOLASSES PUDDING. - - 1 cupful molasses. - 1 cupful sweet milk. - 4 cupfuls sifted flour. - 1 cupful stoned raisins. - 1/2 cupful butter. - 1 teaspoonful soda. - 1 teaspoonful salt. - -Boil or steam in a pudding mould. Eat with wine sauce.--_Mrs. McG._ - - -SUET PUDDING. - - 1 quart flour. - 2 teacups suet, chopped fine. - 1 teaspoonful salt. - -Mix the suet with two-thirds of the flour, reserving the rest of the -flour to roll the dough in. Put in a cloth and boil one hour.--_Mrs. -B._ - - -_Suet Pudding._ - - 1 pint milk. - 3 eggs, well beaten. - 1/2 pound finely chopped suet. - 1 teaspoonful powdered ginger. - 1 teaspoonful salt. - -Add flour gradually, till you have made it into a thick batter. Boil -two or three hours, and serve with hot sauce.--_Mrs. P. W._ - - -SUET DUMPLINGS. - -Rub into one quart flour, one-half pound beef suet, free of skin, and -chopped very fine. Add a little salt, one teaspoonful of soda -dissolved in buttermilk, one pound fruit, either apples, dried -cherries, or dried peaches cut very fine, and sufficient water to make -it into dough. Make it into dumplings half an inch thick, boil two or -three hours, and eat with a sauce made of butter, sugar, and -wine.--_Mrs. G. S._ - - -EVE'S PUDDING. - - 1/2 pound finely grated bread crumbs. - 1/2 pound finely chopped apples. - 4 eggs. - 6 ounces sugar. - 2 ounces citron, and lemon peel. - 1/2 pound finely chopped suet. - 1/2 pound currants. - A little nutmeg. - -Butter the mould well, and boil three hours.--_Mrs. H. T. S._ - - -FRUIT PUDDING. - - 4 eggs. - 1 pint milk. - 4 tablespoonfuls flour. - 1 tablespoonful butter. - -Apples or peaches cut in thin slices, and dropped in the batter. Serve -with sauce.--_Mrs. Dr. S._ - - -BAKED PEACH DUMPLINGS. - -Make up one quart of flour as for soda biscuit. Roll like pastry, -putting on bits of lard or butter several times. Make out the dough -like biscuit, roll thin and on each piece put two or three pieces of -canned peaches. (Peach preserves or marmalade would answer also.) Add -a teaspoonful of butter, and (if you use canned peaches) a -tablespoonful of sugar to each dumpling. Draw the edges firmly -together and place them in a deep, large baking-dish. Put sugar and -butter between, and pour, over all, the syrup from the can. (Use a -three-pound can for this quantity of flour.) Bake quickly and serve -with or without sauce. A good substitute for the old-fashioned "pot -peach pie." Baked apple dumplings may be made in the same way.--_Mrs. -S. T._ - - -CURRANT PUDDING. - - 1 pound currants. - 1 teaspoonful soda. - 1 teaspoonful salt. - -Nutmeg to suit the taste. Citron will improve the flavor. Eat with -wine sauce.--_Mrs. Dr. E._ - - -RASPBERRY PUDDING. - -One pint flour, six eggs, yolks and whites beaten separately. Mix the -eggs with a pint of milk and one cupful of butter. Into this stir the -flour. Make the berries very sweet. Mash them and stir them into the -batter. Bake in a dish and serve with sauce.--_Mrs. C. C._ - - -CHERRY PUDDING. - - 10 eggs. - 1 cupful melted butter. - 1 quart milk, make in a thick batter. - 1 pound dried cherries (stoned).--_Mrs. Dr. E._ - - -APPLE PUDDING. - - 1 pound apples stewed very dry. - 1 pound sugar. - 1/2 pound butter. - Yolks of 7 eggs. - Rind and juice two lemons. - -Bake in a paste.--_Mrs. Dr. E._ - - -_Delicious Apple Pudding._ - -Three eggs, one cupful sugar, one cupful melted butter, one cupful -sweet milk, one and one-third cupful of apples, one teaspoonful -essence of lemon; baked in pastry. This quantity will make two -plates.--_Mrs. M. M. D._ - - -_Apple Pudding._ - -Boil and strain twelve apples as for sauce. Stir in one-quarter pound -butter, and the same of sugar. When cold, add four eggs, well beaten. -Pour into a baking-dish thickly strewn with crumbs, and strew crumbs -on the top. When done, grate white sugar on top.--_Mrs. M._ - - -_Apple Pudding._ - - 1 quart chopped apples. - 1 pint flour. - 1 pint new milk. - 3 eggs. - -Bake quickly after mixing, and eat with sauce.--_Miss E. T._ - - -_Dried Apple Pudding._ - -Wash ten ounces of apples well in warm water. Boil them in a quart of -water. When soft, add ten ounces of sugar, eight ounces of butter, the -juice and grated rind of two lemons. When cold and ready to bake, add -five beaten eggs. Bake with or without pastry. Ten ounces of apples -will make a common sized pudding.--_Mrs. R._ - - -BAKED APPLE ROLL. - -Make a paste, roll out thin. Spread over it apples cut in thin slices. -Sprinkle nice sugar, and put bits of butter all over this. Roll it up, -place it in a baking-pan. Pour in water and put sugar and butter -around it, grating over all a nutmeg. Any other kind of fruit can be -made into the same kind of roll.--_Mrs. S. T._ - - -APPLE MERINGUE, _with custard_. - - 1 quart apple-sauce. - Juice of a lemon. - Whites of 4 eggs. - 1 large cup of sugar. - -Strain apple-sauce through a colander. Put it in the dish in which it -is to be served. Beat the whites to a stiff froth, adding a little -sugar. Cover the apples with the frosting. Set in the oven to brown, -and eat with whipped cream or soft custard.--_Mrs. G. W. P._ - - -_Apple Meringue._ - -Stew the apples until well done and smooth. Sweeten to the taste; add -the rind of a grated lemon. Beat the whites of five eggs to a stiff -froth; add to them a teacup powdered sugar, a little rose water, juice -of a lemon, or any seasoning preferred. Put the fruit in a flat dish, -and put the egg on with a spoon. Brown a few minutes. Add a little -butter to the apples while hot.--_Mrs. C. McG._ - - -APPLE CUSTARD PUDDING. - -Stew six sour apples in half a cup of water. Rub through a sieve and -sweeten. Make a custard of three pints milk, six eggs, four -tablespoonfuls sugar. Put the apples in a pudding-dish, pour the -custard over them, and bake slowly half an hour.--_Mrs. M. B. B._ - - -APPLE CHARLOTTE. - -Equal quantities stewed apples and bread crumbs, one spoonful butter, -three eggs beaten up and stirred in at the last, just before baking. -Spoonful wine, cinnamon, nutmeg, lemon peel, and plenty of brown -sugar. Stir together, and bake quite a long time.--_Mrs. I. H._ - - -APPLE CUSTARD. - - 11/2 pint stewed apples. - 1/2 pound sugar. - -Set them away till cold. - -Beat six eggs very light, and stir in gradually a quart sweet milk. -Mix all together, pour in a deep dish, and bake twenty minutes.--_Mrs. -F._ - - -CITRON PUDDING. - - Yolks of 8 eggs. - 3/4 pound sugar. - 1/4 pound butter (melted). - -Two tablespoonfuls of cracker soaked in a teacup of new milk, and made -into a paste with a spoon. A glass of wine, a little nutmeg, all well -beaten together and poured over sliced citron, laid on a rich paste. -After baking it, pour over it the whites beaten to a stiff froth, -sweetened with four tablespoonfuls of powdered sugar, and flavored to -the taste. Put it in the stove again, and bake a light brown.--_Mrs. -S. T._ - - -_Citron Pudding._ - - Yolks of 12 eggs. - 1/2 pound butter. - 1 pound sugar. - -Stir in the butter while warming the eggs. Cut the citron in pieces -and drop in the mixture. Have a rich paste, and bake in a quick -oven.--_Mrs. H._ - - -ORANGE PUDDING. - -Peel and cut five good oranges into thin slices, taking out the seed. -Pour over them a coffee-cup of white sugar. Let a pint of milk get -boiling hot by setting it in some boiling water. Add yolks of three -eggs well beaten, one tablespoonful corn starch, made smooth with a -little milk. Stir all the time, and as soon as thickened pour over the -fruit. Beat the whites to a stiff froth, adding a tablespoonful of -sugar, spread over the top. Set it in the oven a few minutes to -harden. Serve either hot or cold.--_Mrs. E. P. G._ - - -_Orange Pudding._ - - Yolks of 16 eggs. - 1 pound powdered sugar. - 1 pound butter, creamed. - -The rinds of two oranges, grated, and the juice of one lemon.--_Mrs. -Dr. T. W._ - - -_Orange Pudding._ - -Take skin of a large orange, boil it soft, pound it, and add the juice -of one orange, with the juice of a lemon, ten eggs, one pound butter, -one pound sugar; beat to a cream; add glass of wine, brandy, and rose -water.--_Mrs. J. T. G._ - - -_Orange Pudding._ - -Pare two oranges, beat very fine, and add half a pound of sugar, and -half a pound of butter, washed. Beat the yolks of sixteen eggs, and -add to them the other ingredients, well mixed and beaten together. -Bake in a puff-paste. For eight or ten persons.--_Mrs. F._ - - -_Orange Pudding._ - -Put two oranges and two lemons into five quarts of water. Boil them -till the rinds are tender, then take them out, slice them thin, and -take out the seed. Put a pound of sugar into a pint of water. When it -boils, slice into it twelve pippins, sliced and cored. Lay in the -lemons and oranges; stew them tender. Cover the dish with puff-paste. -Put in the fruit carefully, in alternate layers. Pour over the syrup, -put some slips of paste across it, and bake it.--_Mrs. E._ - - -LEMON PUDDING. - - 1/2 pound sugar. - 1/4 pound butter, well creamed. - Yolks of 8 eggs. - -Pour this mixture into a rich crust of pastry, after adding the grated -rind of two lemons. Then partially bake it. Beat the whites very -stiff, and add a spoonful of sugar for each egg. Then add the juice of -two lemons, pour this meringue over the pudding and brown it -quickly.--_Mrs. I. D._ - - -_Lemon Pudding._ - - 1/2 pound butter. - 3/4 pound sugar. - 6 eggs. - 1/2 pint milk. - 3 lemons, juice and rind.--_Miss E. W._ - - -_Lemon Pudding._ - - 6 eggs. - 3/4 pound sugar. - 1/4 pound butter. - Juice of two lemons. - -Pour on the butter boiling hot.--_Mrs. E. B._ - - -_Lemon Pudding._ - - 6 eggs. - 7 tablespoonfuls sugar. - 1 tablespoonful flour. - 1 tablespoonful butter. - 1 pint of buttermilk. - -Season with extract of lemon, beat well and bake in a crust.--_Mrs. A. -C._ - - -LEMON MERINGUE. - - One pint of bread crumbs soaked in a quart of new milk. - 1 cup of sugar. - Yolks of 4 eggs. - Grated rind of 1 lemon. - -Beat these ingredients light and bake as custard. Then spread on fruit -jelly or stewed apples (fresh). Froth the whites with four -tablespoonfuls of sugar and juice of the lemon. Spread over the top -and brown.--_Mrs. Col. S._ - - -_Lemon Meringue._ - - The rind of two small lemons and the juice of one. - 2 cupfuls sugar. - 1/2 cup butter. - 1/2 cup cream (or sweet milk). - 6 eggs, beaten separately. - -Leave out the whites of two eggs, which must be mixed with sugar and -put on top of the pudding just before it is done. Bake in a rich -paste.--_Mrs. H._ - - -ALMOND PUDDING. - -Blanch a pound of almonds, pound them with rose water to prevent their -oiling; mix with them four crackers, pounded, six eggs, a pint of milk -or cream, a pound of sugar, half a pound of butter, four -tablespoonfuls of wine. Bake on a crust.--_Mrs. Dr. T. W._ - - -COCOANUT PUDDING. - - Two grated cocoanuts. - 1 pound sugar. - 1/4 pound butter. - 8 eggs, leaving out 4 whites. - -Beat the eggs separately and to the yolks add the butter, sugar, -cocoanut, and whites. Add a little wine or brandy, if you like. Bake -in tins lined with pastry.--_Mrs. D. R._ - - -_Cocoanut Pudding._ - -One-half pound butter, one-half pound sugar, a whole cocoanut grated, -five eggs beaten to a froth, leaving out two whites. Bake in plates -with pastry underneath. The oven must not be too hot.--_Mrs. I. H._ - - -_Cocoanut Pudding._ - -Stir together, - - 1/2 pound butter. - 1/2 pound sugar. - A glass of wine. - 6 eggs (beaten light). - -When all these ingredients have been stirred together till light, add -a pound of grated cocoanut, mixed with a little stale cake.--_Mrs. E. -T._ - - -_Cocoanut Pudding._ - - 1 pound sugar. - 1/4 pound butter, - 3/4 pound grated cocoanut. - 1/2 pint cream. - 7 whole eggs, or 9 whites and 2 yolks. - 1 lemon. - Half a nutmeg. - -Stir butter and sugar as for cake. Beat eggs well. Bake some -time.--_Mrs. E. G._ - - -_Cocoanut Pudding._ - -One grated cocoanut, one pound of sugar, one quarter of a pound of -melted butter, and six eggs.--_Mrs. M. S. C._ - - -CHOCOLATE PUDDING. - -Scrape fine three ounces of chocolate. Add to it a teaspoonful of -powdered nutmeg and one of cinnamon. Put it in a saucepan, and pour -over it a quart of rich milk, stirring it well. Cover it and let it -come to a boil. Then remove the lid, stir up the chocolate from the -bottom and press out the lumps. When dissolved and smooth, put it on -the fire again. Next stir in, gradually and while it is boiling hot, -half a pound white sugar. Set it away to cool. Beat six or eight eggs -very light. Pour into the pan of chocolate when quite cold. Stir the -whole very hard. Put it in an oven and bake well. It will bake best by -being put in a pan of boiling water. Eat cold.--_Mrs. J. B. F., Jr._ - - -_Chocolate Pudding._ - - 1 quart milk. - 3 eggs. - Sugar to taste. - 2 tablespoonfuls corn-starch, dissolved in milk. - 4 tablespoonfuls chocolate. - -Set the milk on the fire, and just before it boils put in the eggs, -sugar, and corn-starch. Let it boil about a minute, then take it off -the fire and add the chocolate. - - -CHOCOLATE MERINGUE. - -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 -meringue of the whites of eggs and white sugar. Put in the oven again -to brown, a few minutes.--_Mrs. B._ - - -CAROMEL PUDDING. - -Cream together one cupful of butter, and one of sugar. Add five eggs -(yolks and whites beaten separately) and one cupful of preserved -damsons, removing the seed. Beat all together very light and season -with a teaspoonful vanilla. Bake on pastry.--_Mrs. A. D._ - - -QUEEN OF PUDDINGS. - -Take slices of sponge cake and spread with preserves or jelly. Place -them in a deep dish. Make a custard with one quart of milk and yolks -of four eggs. Sweeten and season to the taste and pour over the cake. -Beat the whites stiff, adding five or six spoonfuls of sugar and -seasoning with lemon. Spread this over the top of the pudding and bake -a very light brown.--_Mrs. M. D._ - - -_Queen of Puddings._ - - 1 pint bread crumbs. - 1 quart milk. - 11/2 cupful of sugar. - Yolks of 4 eggs, well beaten. - 1 teacup of butter, well creamed. - Grated rind of one lemon. - -Bake until done, but not watery. Whip the whites of the four eggs -(above mentioned) very stiff and beat into a teacup of sugar, into -which has been strained the juice of the lemon aforesaid. Spread over -the top of the pudding, after it has slightly cooked, a layer of jelly -or sweetmeats. Then pour over it the dressing of eggs, sugar, and -lemon, and set it in the oven to brown.--_Mrs. B. J. B._ - - -_Queen of Puddings._ - - 11/2 cupful white sugar. - 2 cupfuls fine dry bread crumbs. - Yolks of 5 eggs. - 1 tablespoonful of butter, flavored to taste. - 1 quart fresh, rich milk. - 1/2 cup jelly or jam. - -Rub the butter into a cupful of the sugar, and cream these together, -with the yolks beaten very light. The bread crumbs soaked in the milk -come next, then the seasoning. Bake this in a large butter dish, but -two-thirds full, till the custard is "set." Spread over the top of -this a layer of jam or jelly and cover this with a meringue made of -the whipped whites and the half cupful of sugar. Bake till the -meringue begins to color.--_Mrs. D. C. K._ - - -_Queen of Puddings._ - -Saturate the crumbs of a loaf of bread with a quart of rich milk. Add -to this the yolks of six eggs, two tablespoonfuls of butter, -three-quarters pound of sugar. Beat well together, season to taste, -and when well stirred, put it on to bake. When nearly done, spread -over it a layer of fruit jam or jelly and whites of the eggs well -beaten. Sift sugar on top and bake.--_Mrs. J. V. G._ - - -_Meringue Pudding or Queen of Puddings._ - -Fill a baking dish within one and a half inch of the top with slices -of sponge cake, buttered slightly on both sides, scattering between -the slices, seeded raisins (about half a pound). Over this pour a -custard made of a quart of milk, the yolks of eight eggs, sweetened to -the taste. - -As soon as it has baked a light brown, make an icing of the eight -whites and put it on top. Set again in the oven to brown a little. Eat -with sauce of butter and sugar.--_Mrs. R. P._ - - -TAPIOCA PUDDING. - - 4 tablespoonfuls of tapioca. - 1 quart of milk. - The yolks of 4 eggs. - Whites of 2 eggs. - 1 tablespoonful of sugar. - -Soak the tapioca over night or several hours in a little water, boil -the milk and turn over the tapioca and when it is blood-warm, add the -sugar and the eggs well beaten, flavor the pudding with lemon or rose -water. Bake it about an hour. After it has cooled a little add the two -remaining whites of the eggs and one-half pound of white sugar beaten -together for frosting. This serves as sauce for the pudding.--_Mrs. A. -B._ - - -_Tapioca Pudding._ - -Wash a teacup of tapioca in warm water and let it stand half an hour. -Then stir in a custard made of a quart of milk, four eggs, a small -piece of butter, and sugar to taste. Bake about an hour and a quarter. -Stir two separate times from the bottom, whilst baking.--_Mrs. Dr. S._ - - -_Tapioca Pudding with Apples._ - -Soak a cupful of tapioca in three cupfuls of water, four or five -hours, where it will be warm, but not cook. Peel and core six apples -and stew till tender. Put them in a pudding-dish, filling the holes -(from which the cores were extracted) with sugar and nutmeg or grated -lemon peel. Then pour over them the soaked tapioca, slightly sweetened -and bake three-quarters of an hour. To be eaten cold with sugar and -cream.--_Mrs. E. W._ - - -SNOW PUDDING. - -Let a box of gelatine stand one hour in a pint of cold water. Then add -two pints of boiling water, four cupfuls of crushed sugar, the juice -of four lemons and the rind of the same, pared thin. (The latter must, -however, be taken out when the pudding begins to congeal.) - -Beat the whites of six eggs to a stiff froth, adding two -tablespoonfuls of sugar. Then beat all together till it becomes a -stiff froth. - -Make the six yolks into a custard flavored with vanilla or nutmeg and -pour over the pudding after it has been turned out of the -mould.--_Mrs. B. J. B._ - - -_Snow Pudding._ - -Dissolve one-half box gelatine in one pint hot water. Let it stand -long enough to cool a little but not to congeal. Then add the whites -of three eggs, juice of two lemons and sugar to taste. Beat all to a -stiff froth and pour into moulds. Serve with a custard made of the -yolks of the eggs and a pint of milk seasoned with vanilla.--_Mrs. Dr. -P. C._ - - -_Snow Pudding._ - -Soak a half box of gelatine in a half pint of cold water, all night. -In the morning, add the grated rind of two lemons and the juice of -one, three cupfuls of white sugar and a half pint of boiling water. -Strain into a deep vessel and add the unbeaten whites of three eggs. -Beat constantly for three-quarters of an hour, then set it in a cool -place. With the yolks of the eggs, make a pint of custard flavored -with vanilla or rose-water, to put around the pudding, when -congealed.--_Mrs. A. B._ - - -CAKE PUDDING. - -Take a moderate sized baking-dish, around which lay small sponge -cakes, split and buttered on both sides. Spread them with marmalade or -preserves on the inside. Put in the centre of the dish pieces of cake -buttered and spread with preserves on both sides. Leave room for a -custard, to be made, seasoned and poured over the pudding before -baking. Eat hot with hot sauce.--_Mrs. V. R. I._ - - -PRESERVE PUDDING. - - 1 cupful preserves. - 1 cupful sugar. - Nearly a cupful butter. - 5 eggs. - -Bake in pastry.--_Mrs. E. B._ - - -JELLY ROLL. - - 3 eggs. - 1 cupful sugar. - 1 cupful flour. - 1 teaspoonful cream of tartar. - 1/2 teaspoonful soda, dissolved in milk. - -Bake in pie-pans, spread with acid jelly, roll up in a compact -form.--_Mrs. R._ - - -SWEETMEAT PUDDING. - - Yolks of 10 eggs. - Whites of 2. - 1 pound of sugar. - -Half a pound of butter, beaten with the sugar, and poured over pastry, -on which is placed a layer of sweetmeats and a layer of some other -preserves. Any two kinds of preserves may be used.--_Mrs. ----._ - - -_Sweetmeat Pudding._ - - 1/2 pound of sugar. - 1/2 pound of butter. - Juice and rind of one lemon. - 8 eggs. - -Mix the eggs, well beaten, with the sugar. Melt the butter and pour -into the mixture. Line a dish with rich pastry, on which lay -sweetmeats, damson, or peach preserves, or any other kind that may be -convenient. On this, place one layer of the mixture above mentioned, -then another of sweetmeats. Put a layer of the mixture on top, and -bake. - - -CHEESE-CAKE PUDDING. - -Yolks of eight fresh eggs, three-quarters of a pound of good brown -sugar, and the same of butter, well creamed together. - -Beat the eggs light, mix all the ingredients well; season with nutmeg -or extract of lemon; add a tablespoonful of good brandy or rum. Bake -in a pastry, in small tins or plates.--_Mrs. Dr. P. C._ - - -TRANSPARENT PUDDING. - - 8 eggs, beaten very light. - 1/2 pound of sugar. - 1/2 pound of butter. - Nutmeg, mace, or any spice for flavoring. - -Put it on the fire in a tin pan, stirring constantly till it begins -to thicken. When cool, pour it over a rich paste, and bake over a -moderate fire. Add citron, if you like.--_Mrs. Dr. E._ - - -_Transparent Pudding._ - - 1/4 pound of sugar. - 1/4 pound of butter. - Dessertspoonful of rose water. - Stir well till light. - -Beat four eggs very light, and add to the other ingredients. Butter -the baking-dish, line with stale cake, sliced thin, which you may -cover with sweetmeats of any kind. Pour the mixture on, and bake for -nearly an hour.--_Mrs. I. H._ - - -_Transparent Pudding._ - - Yolks of 10 eggs; whites of 2. - 1 pound of sugar, - 1/2 pound of butter. - Season with nutmeg. - -Make pastry, on which put a layer of citron or any other fruit. Pour -the mixture over it and bake. Beat the remaining whites to a froth. -Add a teacup of powdered sugar, flavor to taste, and pour over the top -of the pudding after baking. Then put it again in the stove, a few -minutes, to brown.--_Mrs. E._ - - -ARROW-ROOT PUDDING. - -Boil a quart of milk and make it into a thick batter with arrow-root. -Add the yolks of six eggs, half a pound of sugar, one-quarter of a -pound of butter, half a nutmeg, and a little grated lemon peel. Bake -it nicely in a pastry. When done, stick slips of citron all over the -top, and pour over it the whites of the six eggs, beaten stiff, -sweetened with three or four tablespoonfuls of sugar, and flavored to -the taste.--_Mrs. S. T._ - - -SAGO PUDDING. - -Boil one cupful of sago in a quart of water. Pare apples, put them in -a dish and stew a little. Pour the sago over them, and bake thirty -minutes. Sweeten and flavor to the taste.--_Mrs. A. B._ - - -_Sago Pudding._ - -Boil one pint and a half of new milk with four spoonfuls of sago, -nicely washed and picked. Sweeten to the taste; flavor with lemon -peel, cinnamon, and mace. Mix all, and bake slowly in a paste.--_Mrs. -V. P. M._ - - -BREAD PUDDING. - -Slice some stale bread, omitting the crust. Butter it moderately -thick. Butter a deep dish, and cover the bottom with slices of bread, -over which put a layer of any kind of preserved fruit. (Acid fruits -are best.) Cover all with a light layer of brown sugar. Make a rich -custard, allowing four eggs to a pint of milk. Pour it over the -pudding, and bake an hour. Grate nutmeg over it, when done.--_Mrs. -Col. S._ - - -CUSTARD PUDDING. - -Cut thin slices of bread. Butter them, and lay them in a baking-dish. -Mix a cold custard of three pints of milk, the yolks of eight or ten -eggs, beaten light; sweeten to your taste; pour over the bread; bake, -and let it stand to cool. Froth and sweeten the whites, pour them over -the top of the pudding, and then put it in the stove a few minutes -more to brown on top.--_Mrs. R._ - - -SIPPET PUDDING. - -Butter a baking-dish, cut slices of light bread very thin, buttering -them before cutting. Put them in the dish, strewing over each separate -layer, currants, citron, raisins, and sugar. When the dish is full, -pour over it an unboiled custard of milk and eggs, sweetened to the -taste. Saturate the bread completely with this, then pour on a glass -of brandy and bake a light brown. This pudding is very nice made of -stale pound or sponge cake instead of light bread.--_Mrs. M. C. C._ - - -MRS. SPENCE'S PUDDING. (_Original._) - -One pint grated bread crumbs put into one quart fresh sweet milk. Beat -the yolks of five eggs very light. Add one teacup of sugar to them. -Stir in the milk and crumbs and add three-quarters of a pound clipped -raisins and one-quarter of a pound sliced citron. Season with mace. -Bake nicely. - -Whip the whites of the five eggs to a stiff froth. Add one teacup -pulverized sugar and season with extract of vanilla. Put this over the -pudding and set in the stove again to brown it slightly. Serve hot -with a rich sauce made of sugar and butter seasoned with nutmeg and -Madeira wine. - - -TEACUP PUDDING. - - 1 teacup grated bread. - 1 teacup raisins. - 1 teacup chopped apples. - 1 teacup chopped suet. - 3 eggs. - 1 gill of cream. - Wine glass of brandy. - Spice and sugar to taste.--_Mrs. Dr. J._ - - -FRENCH PUDDING. - -Grate one pint stale bread. Pour over it one quart fresh milk, yolks -of four eggs, rind of one lemon and part of juice, one teacup of -sugar, piece of butter size of an egg. Mix all well, put in a -pudding-dish and bake until it looks like custard. Then set it to -cool, after which spread the top with jelly or preserves. Beat the -whites of the four eggs to a stiff froth, adding the remaining juice -of the lemon and three tablespoonfuls of sugar. Spread this on top the -preserves, then put the pudding again in the oven and bake a light -brown.--_Mrs. C._ - - -FRUIT PUDDING. - - 1 pint grated bread crumbs. - 1 pound raisins. - 3/4 pound suet chopped fine. - 1/2 pound sugar. - 1/2 pint chopped apples. - Yolks of three eggs, well beaten. - -Pour over the top the whites of the three eggs, frothed and sweetened. -Bake an hour.--_Mrs. ----._ - - -PUDDING WITHOUT MILK OR EGGS. - -Put into a buttered baking-dish, alternate layers of grated bread, and -finely chopped apples seasoned with brown sugar, bits of butter and -allspice. Pour over it a pint of wine and water mixed. Let the top -layer be bread crumbs, and bake one hour.--_Miss N._ - - -MARROW PUDDING. - -Grate a large loaf of bread and pour on the crumbs a pint of rich -milk, boiling hot. When cold, add four eggs, a pound of beef marrow, -sliced thin, a gill of brandy with sugar and nutmeg to your taste. Mix -all well together and bake it. When done stick slices of citron on the -top. You may make a boiled pudding of this, if you prefer.--_Mrs. E._ - - -ORIGINAL PUDDING. - -Crumb up four rolls. Pour over them a quart of fresh milk at the -breakfast table. A half hour before dinner, beat up separately the -yolks and whites of six eggs. After beating, put them together and -stir them up. Take a piece of butter the size of a walnut, cut it in -bits and throw it on top. - -_Sauce._ Throw in a bowl, a tablespoonful of flour and a large piece -of butter. Cream it round and round. Add two teacups of sugar, one -wine-glass of light wine, and nutmeg, and boil up.--_Miss R. S._ - - -CRACKER PUDDING. - -Put into a deep dish six or eight large soda crackers. Add a large -lump of butter and a teacup of sugar. Grate the rind of two lemons -and squeeze the juice over the crackers. Then pour boiling water all -over them, and allow them to stand till they have absorbed it and -become soft. Beat the yolks and whites of three eggs separately. Stir -them gently into the crackers. Butter a deep dish and pour in the -mixture, baking it a nice brown. If not sweet enough, add sugar to the -eggs before mixing them.--_Mrs. M. C. C._ - - -RICE PUDDING. - -Boil half a pound of rice in milk, till quite tender. Then mash the -grains well with a wooden spoon. Add three-quarters of a pound of -sugar, and the same of melted butter, half a nutmeg, six eggs, a gill -of wine, and some grated lemon peel. Bake it in a paste. For a change, -it may be boiled, and eaten with butter, sugar, and wine.--_Mrs. E._ - - -_Rice Pudding._ - -Sweeten three pints of sweet milk, and flavor with lemon or vanilla. -Put in this a small cupful of raw rice, thoroughly washed. Bake, and -serve cold.--_Mrs. H. S._ - - -_Rice Pudding._ - - 3 cupfuls boiled rice. - 6 eggs. - 11/2 cupful sugar. - 11/2 pint milk. - 1 wine-glassful wine and brandy. - 1 tablespoonful melted butter. - Flavor with nutmeg.--_Mrs. Col. S._ - - -_Rice Pudding._ - -Boil a cup of rice till nearly done, then add a pint of milk. - -When perfectly done, mash, and, while hot, add half a pound of butter, -one pound of sugar, six fresh eggs, beaten till light. (Beat the -sugar with the eggs.) Season with wine or brandy, and one grated -nutmeg. Lemon is another good seasoning for it. Put in rich puff -paste, and bake till a light brown.--_Mrs. Dr. R. W. W._ - - -_Rice Pudding._ - -Boil one cup of rice in one quart of milk. Add six eggs and a small -tablespoonful of butter. Sweeten and flavor to the taste, and -bake.--_Mrs. B._ - - -IRISH POTATO PUDDING. - - 1 pound mashed Irish potatoes. - 1 pound sugar. - 2 cupfuls butter, well creamed. - 5 eggs. - 1 teacup cream. - 1 wine-glassful brandy. - -Stir the ingredients thoroughly together. Bake in pastry without -tops.--_Mrs. Dr. J. F. G._ - - -SWEET POTATO PUDDING. - - 1 quart grated sweet potatoes. - 10 eggs, well beaten. - 3 cupfuls sugar. - 1 cupful flour. - 1 cupful butter. - 1 quart milk. - -Bake slowly in a pan. Serve with sauce.--_Mrs. G. A. B._ - - -_Sweet Potato Pudding._ - -Grate three or four large sweet potatoes and put them immediately in -three pints of sweet milk to prevent them from turning dark. Beat six -eggs light, add four ounces melted butter, and mix well with potatoes -and milk. Add eight tablespoonfuls of sugar, and season with lemon or -vanilla. Bake without a crust.--_Mrs. W. C. R._ - - -_Sweet Potato Pudding._ - -Boil one and a half pounds potatoes very tender. Add half a pound -butter, and rub both together through a sieve. Then add a small cupful -milk, six eggs, one and a half cupful sugar. Beat all together and add -a little salt, the juice and rind of a lemon. Then beat again, and -prepare pastry. Bake twenty minutes. It may be baked without pastry. -Irish potato pudding may be made by the same recipe.--_Mrs. A. C._ - - -CREAM PUDDING. - -Beat six eggs to a froth and stir into them three tablespoonfuls sugar -and the grated rind of a lemon. Mix one pint milk, one pound flour, -and two teaspoonfuls salt. Add eggs and sugar. Just before baking, add -a pint of thick cream. Bake in cups or pudding dishes.--_Mrs. Col. W._ - - -TYLER PUDDING. - - 4 eggs. - 3 cupfuls sugar. - 1 cupful butter, washed and melted. - 1 cupful cream, seasoned with lemon. - -Bake in a paste.--_Mrs. C. N._ - - -MOLASSES PUDDING. - - 1 cupful molasses. - 1/2 cupful butter and lard mixed. - 1 cup not quite full of buttermilk. - 3 eggs. - 1 teaspoonful soda. - -Flour enough to make it as thick as cake batter. If you wish to eat it -cold, add another cup of sugar. Bake it quickly.--_Mrs. M. S. C._ - - -_Molasses Pudding._ - - 1 teacup sugar. - 1 teacup butter. - 2 teacups molasses. - 2 teacups flour. - 4 eggs. - 1 tablespoonful ginger. - -1 teaspoonful soda dissolved in a few spoonfuls of buttermilk. Eat -with sauce. Excellent. - - -_Molasses Pudding._ - - 9 eggs. - 4 cupfuls molasses. - 1 teacup butter. - -Bake in a paste.--_Mrs. P. W._ - - -COTTAGE PUDDING. - -Beat to a cream one large cupful of sugar and two and a half -tablespoonfuls of lard and butter mixed. Stir in one well beaten egg, -one large cup of buttermilk with soda dissolved in it. Add nutmeg to -the taste. Take one pint of flour and rub into it, dry, two -tablespoonfuls cream of tartar. Then add the other ingredients. Bake -three-quarters of an hour and serve with wine sauce.--_Mrs. A. F._ - - -TEXAS PUDDING. - - 3 eggs (yolks and whites beaten separately). - 3 cupfuls sugar. - 1 cupful butter. - 1 cupful sweet milk. - -Two tablespoonfuls of flour. Bake in a crust. This will fill three -pie-plates.--_Mrs. McN._ - - -SNOWBALL PUDDING. - -Boil one quart of rich milk and then thicken it with a tablespoonful -of flour or arrow-root. Beat up the yolks of four eggs with three -tablespoonfuls of white sugar. Then pour the milk slowly into the eggs -and sugar, stirring all the time. Pour this custard into a pudding -dish and brown it slightly. Beat up the whites to a stiff froth, -adding four tablespoonfuls of sugar, and flavoring with lemon. Drop it -on the custard (when browned) in the form of balls, as large as an -egg. Set it back in the stove to brown a little.--_Mrs. S. T._ - - -THICKENED MILK PUDDING. - -Boil one pint of milk and one-half pint of water. Thicken with one -pint of flour, and stir in three ounces butter, while warm. When cold, -add nine eggs (well beaten), one pound sugar, one wine-glassful wine, -and powdered cinnamon and mace to your taste.--_Mrs. R._ - - -DELICIOUS HASTY PUDDING. - -Seven eggs beaten separately. Add to the yolks gradually ten -tablespoonfuls of sifted flour, alternately with a quart of milk and -half a teaspoonful of salt. Beat till perfectly smooth. Then add the -whites, pour into a buttered dish, and bake twenty minutes. Eat with -nun's butter or wine sauce.--_Mrs. P. McG._ - - -FEATHER PUDDING. - - 2 cupfuls flour. - 1 cupful sugar. - 1 cupful sweet milk. - 1 egg. - 1 tablespoonful butter. - 1 teaspoonful cream of tartar. - 1/2 teaspoonful soda. - -Season with nutmeg and eat with sauce.--_Mrs. D. C. K._ - - -WASHINGTON PUDDING. - - 6 eggs (well beaten). - 1/2 pound butter. - 1/2 pound sugar. - 1/2 pound marmalade. - -Beat well together, season with nutmeg, and bake in a paste.--_Mrs. -Dr. S._ - - -ONE EGG PUDDING. - - 1 egg. - 1 cupful sugar. - 1 cupful milk. - 2 cupfuls flour. - 1 tablespoonful butter. - 1 teaspoonful soda. - 2 teaspoonfuls cream of tartar. - -Eat with sauce.--_Mrs. A. C._ - - -DELICIOUS PUDDING. - -Beat the yolks of six eggs very light. Stir in alternately three -tablespoonfuls of flour and a pint of milk. Put a tablespoonful of -melted butter and half a teaspoonful of salt in the batter. Then stir -in the whites of the six eggs, beaten to a stiff froth. Butter the -baking dish or cups, fill them a little more than half full, and bake -quickly. Eat with wine sauce. Make this pudding half an hour before -dinner, as it must be eaten as soon as done.--_Mrs. S. T._ - - -BALLOONS. - - 6 eggs. - 7 tablespoonfuls of flour. - 1 quart of milk. - 1 teacup of sugar. - 1 tablespoonful of butter. - 1 tablespoonful of lard. - -Cream the butter and lard with the flour. Beat the eggs and sugar -together. Mix the milk in gradually, bake quickly, and eat with -sauce.--_Mrs. Dr. E._ - - -VIRGINIA PUDDING. - -Scald one quart of milk. Pour it on three tablespoonfuls of sifted -flour. Add the yolks of five eggs, the whites of two, and the grated -rind of one lemon. Bake twenty minutes. - -_Sauce._--The whites of three eggs, beaten to a stiff froth, a full -cup of sugar, then a wine-glass of wine and the juice of a lemon. Pour -over the pudding just as you send it to the table.--_Miss E. S._ - - -EXTRA FINE PUDDING. - -Make a batter of two teacupfuls of flour and four of milk. Beat the -yolks and whites of four eggs separately. Then mix all together and -add one tablespoonful of melted butter. Bake in a buttered pan and -serve with wine sauce.--_Mrs. McG._ - - -SUPERIOR PUDDING. - - 4 eggs. - 1 quart of milk. - 1 cup of sugar. - 2 tablespoonfuls of flour. - -Beat the sugar, flour, and yolks of the eggs together, with one cup of -the milk, scald the remainder of the milk and put the above in it. -Flavor with lemon or vanilla. Beat the whites of the eggs to a stiff -froth, add a little sugar, spread on top of the pudding, and brown -slightly.--_Mrs. D. C. K._ - - -BAKED INDIAN PUDDING. - -Take nearly one pint sifted meal and make into a mush. Pour over it -one quart of boiled sweet milk. Add one gill of molasses, one gill of -sugar, six eggs beaten separately, half a pint chopped suet. If you -like, add a few currants, raisins, or a little citron. Bake nearly two -hours. Eat with sauce.--_Mrs. J. A. B._ - - -EXCELLENT BATTER PUDDING. - - 1 quart flour. - 7 eggs. - 1/2 cupful melted butter. - 1 teaspoonful salt. - 1 teaspoonful soda, dissolved in lukewarm water. - 2 teaspoonfuls cream of tartar, also dissolved. - -Enough sweet milk to make a batter the consistency of sponge cake -batter. Bake in a mould and eat with brandy sauce.--_Mrs. M. C. C._ - - -PUFF PUDDING. - - 10 eggs (beaten separately). - 10 tablespoonfuls sifted flour. - 1 quart milk. - A little salt. - -Beat the eggs to a stiff froth. Then put the flour with the yolks, -then add the milk and lastly the whites, well beaten. Eat with cold or -hot sauce.--_Mrs. D. C. K._ - - -PENNY PUDDING. - -Beat five eggs very light. Mix with five tablespoonfuls of flour, one -large spoonful of butter and one pint of milk. Eat with sauce.--_Mrs. -A. T._ - - -ECONOMICAL PUDDING. - - 1 cup chopped suet. - 1 cupful golden syrup. - 1 cupful milk. - 2 cupfuls chopped raisins. - 3 cupfuls flour. - 1 teaspoonful soda (put in the milk). - 2 teaspoonfuls cream of tartar put in the dry flour. - -Boil three hours and a half.--_Miss E. T._ - - -POOR MAN'S PUDDING. - - 6 eggs. - 1 pint sour cream. - 1 cupful melted butter. - 11/2 cupful sugar. - 1 teaspoonful soda. - 1/2 nutmeg. - -Put the butter in after the flour. Make the consistency of pound cake -batter.--_Mrs. A. B._ - - -PLAIN PUDDING. - - 1 pint milk. - 3 eggs. - 4 tablespoonfuls flour. - 1 tablespoonful butter. - -Put chopped apples or peaches in the batter and bake. Eat with -sauce.--_Mrs. A. H._ - - - - -PUDDING SAUCES. - - -WINE SAUCE. - -Dissolve one pound sugar in a little water. Boil till nearly candied. -Add a lump of butter the size of an egg, just before taking it off the -fire, and stir in wine and nutmeg to your taste, after taking it -off.--_Mrs. R._ - - -_Wine Sauce._ - -Melt half a pound of butter, three cupfuls sugar and two of Madeira -wine together, for a large pudding. Put a little water in the stewpan -and let it boil. Roll the butter in a little flour, and stir it in the -boiling water quickly. Then add the sugar, and lastly the wine.--_Mrs. -T._ - - -_Wine Sauce._ - -One-half pound butter, yolks of two eggs, beaten well and creamed with -the butter; nine tablespoonfuls nice brown sugar; two glasses of wine. -Let it simmer on the fire a short time. Grate nutmeg on it when you -pour it into the sauce-bowl.--_Mrs. T._ - - -BRANDY SAUCE. - -Cream together one-quarter pound fresh butter, and one-quarter pound -pulverized white sugar. Mix with it one gill of lemon brandy, or half -the quantity of brandy; the juice of one lemon, and half a nutmeg -grated. Stir it slowly into half a cup of boiling water, and after -letting it simmer a moment, pour into a warm sauce tureen.--_Miss E. -P._ - - -FRENCH SAUCE. - -Cream half a pound butter, and stir in half a pound sugar. Then add -the yolk of an egg, and a gill of wine. Put it on the fire; stir till -it simmers. Grate nutmeg over it, after taking it off the fire.--_Mrs. -F. D._ - - -A NICE SAUCE FOR PUDDINGS. - -Half a pound of butter; eight tablespoonfuls brown sugar; one nutmeg -(grated), the white of one egg. - -The butter must be creamed and the sugar beaten into it, then the egg. -The wine poured gently in and stirred till the sauce is cold, then -grate the nutmeg. Make it in a common sauce tureen, on the hearth, -stirring all the while. Do not let it boil.--_Mrs. M. E. J. B._ - - -RICH SAUCE FOR PUDDINGS. - -One pint cream; half pound sugar; one tablespoonful butter; one glass -of wine. Season to the taste. Do not let it boil.--_Miss E. P._ - - -SAUCE FOR PUDDING. - -Two large cupfuls brown sugar; one large cupful butter; one teacup -wine; a little rose water. Boil the sugar and wine together. Then add -the butter and grated nutmeg.--_Mrs. McG._ - - -PUDDING SAUCE. - -One cupful cream, from morning's milk; two cupfuls sugar; one egg, -well beaten; one tablespoonful butter; one teaspoonful corn-starch. -Boil all together till a thick syrup. Take off the fire and add grated -nutmeg and a glass of wine.--_Mrs. S. T._ - - -COLD SAUCE. - -Whites of five eggs beaten to a stiff froth. Sweeten to the taste. -Pour in some hot melted butter, stirring well. Season with -lemon.--_Mrs. M. G. H._ - - -_Cold Sauce._ - -Half a pound of butter and half a pound of sugar (powdered), beaten to -a froth. The juice and grated rind of a lemon, or essence of any kind, -as a flavor.--_Mrs. M. F. G._ - - -_Cold Sauce_ (_for about eight people_). - -One heaping tablespoonful of butter, creamed till very light, adding -sugar till as thick as you can stir. Then add two tablespoonfuls of -very rich milk, a glass of good wine, and a little grated -nutmeg.--_Mrs. P. McG._ - - -PUDDING SAUCE. - -One cupful of butter; two cupfuls sugar; three eggs; one wine-glass of -wine. Stir well, and let it come to a boil.--_Mrs. F. D._ - - -_Pudding Sauce._ - -Cream together half a pound of sugar and butter. Add the yolk of one -egg, the juice of a lemon, and a glass of wine. Stir over a slow fire, -but don't boil.--_Mrs. McG._ - - -LEMON SAUCE. - -One pound sugar; three ounces butter; half a teacup of water. Juice -and sliced rinds of two lemons. Pour this into a saucepan, and while -it is coming to a boil, beat the yolks of two eggs and add them. When -well boiled, take it from the fire and add the whites of the two eggs, -beaten to a froth. To be eaten hot with sponge cake.--_Mrs. K._ - - -SAUCE FOR BOILED PASTRY. - -Stew for fifteen minutes one pint of water, half a pound of sugar, and -a piece of butter as large as an egg. Beat the yolks of three eggs. -Remove the pan from the fire, and pour several spoonfuls of its -contents into the beaten eggs, stirring briskly. Then pour all into -the pan, place it over a slow fire and stir till it thickens. Season -with lemon or vanilla.--_Mrs. I. H._ - - -MOLASSES SAUCE. - -Moderately boil a pint of molasses from five to twenty minutes, -according to its consistency. Add three eggs well beaten. Stir them -and continue to boil a few minutes longer. Season with nutmeg and -lemon.--_Mrs. Dr. J._ - - - - -PASTRY. - - -Pastry has fallen somewhat into disfavor, on account of its -unwholesome properties, but as many persons still use it, we will give -some directions for making it as wholesome and palatable as possible. - -It is a great mistake to use what is called "cooking butter" and old -lard for pastry. Only fresh butter and sweet lard should be employed -for the purpose, and in summer these should be placed on ice before -being used for pastry. Pastry, like cake, should be made in the cool -of the morning, and it should be eaten fresh, as, unlike cake, it will -not admit of being kept. - -If a marble slab cannot be obtained, it is well to keep a thick wooden -board exclusively for rolling out pastry. Handle as little as -possible, and if anything should prevent you from putting it on to -bake as soon as it is rolled out, put it on ice in the interim, as -this will make it nicer and more flaky. Sometimes there is a delay -about getting the oven or fire ready, in which case the cook generally -leaves the pastry lying on the kitchen table; but its quality would be -much improved if it were put on the ice instead, whilst waiting to be -baked. - - -EXCELLENT RECIPE FOR PASTRY. - -Four teacups flour, one teacup firm butter, one teacup nice lard, one -teacup ice water, one teaspoonful salt. Mix the lard and butter in the -flour with a large, flat knife, then add the ice water. Do not touch -it with the hands. Take it up in a rough-looking mass, roll it out -quickly--not too thin. Cut it with a very sharp knife around the edges -of the patty-pans. When intending to bake lemon puddings or -cheese-cakes, let the pastry bake four or five minutes before adding -butter, as this prevents the pastry from being heavy at the bottom. In -summer it is best to put five teacups of flour, instead of -four.--_Mrs. M. C. C._ - - -PASTRY. - -One pound fresh butter, one quart flour. Make up the dough with ice -water. Divide the butter into parts. Roll out, and cover thickly with -one part of the butter. Continue till all is rolled, sifting flour -each time. Don't handle much, or it will be heavy.--_Mrs. W._ - - -_Pastry._ - -Mix with water one quart flour and two teaspoonfuls salt. Work well -and roll out thin. Spread over with lard, sift flour over the dough, -and cut it in strips of two inches. Lay them in a pile one above -another, cut them in squares, and again pile them up. Press down with -the hands, and roll out thin as before. Repeat this several times, and -the pastry will be improved each time. Do not use your hands after the -roller is applied. - - -PUFF PASTE. - -One pound flour, to be made up with cold water and beaten fifteen -minutes. One pound butter (or half lard, if you have not enough -butter), which must be spread on the dough four times and rolled in. - -It must be made thin, put in tins, and baked in a moderate oven. - - -LEMON PIE. - -Grate the rind and squeeze the juice of two lemons. Stir two -tablespoonfuls corn-starch into two teacups hot water, and boil, -stirring well. Add three-quarters of a pound of granulated sugar. When -cool, add the yolks of four eggs well beaten, then the lemon-juice and -grated rind, stirring the whole well together. Line the plates with -rich pastry, and pour the mixture in. Bake until the crust is done. -Beat the whites of the eggs very light, add six ounces powdered sugar, -pour over the pies, set them again in the oven, and slightly brown. -This will make two pies.--_Mrs. T. M. C._ - - -_Lemon Pie._ - -One cupful sugar, one cupful sweet milk, one tablespoonful flour, one -tablespoonful butter, three eggs, one lemon. Mix the grated rind and -juice of the lemon with the yolks of the eggs and the sugar. Add the -milk next, and then the butter and flour. Bake in a paste. After it is -cold, spread on the whites of the eggs, frothed and sweetened.--_Mrs. -McG._ - - -_Lemon Pie._ - -Yolks of four eggs, white of one, beaten very light; grated rind and -juice of one large lemon; five heaping tablespoonfuls sugar. Bake in -an undercrust till the pastry is done. Froth the whites of three eggs -with five tablespoonfuls sugar. Spread over the pies and bake again -till brown.--_Mrs. Col. S._ - - -_Lemon Pie._ - -One tablespoonful butter, creamed with two cups of sugar, yolks of six -eggs, grated rind and juice of four lemons, four heaping -tablespoonfuls flour. Mix well. Add a cupful buttermilk, and one -teaspoonful soda. Froth and sweeten the whites of the eggs and put -them on top the pies.--_Mrs. N._ - - -LEMON CREAM PIE. - -One cupful sugar, one of water; one raw potato, grated; juice and -grated rind of one lemon. Bake in pastry, top and bottom. - - -ORANGE PIE. - -Pulp and juice of two oranges, a little of the grated peel, the yolks -of three eggs, one cupful sugar, one cupful milk. Stir the yolks with -the sugar, then a tablespoonful of butter, then the juice, lastly the -milk. Bake in a dish. After the pie has cooled, spread on it the -whites of the three eggs, stiffly frothed and sweetened. Then set it -again on the fire, to brown slightly.--_Mrs. McG._ - - -_Orange Pie._ - -One quart milk, eight eggs, one small teacup rolled cracker, half a -cupful butter, two grated fresh oranges, or the juice and chopped peel -of two, one wine-glassful wine. Cream the butter and sugar, add the -wine, oranges, and eggs beaten to a foam, the whites separately, the -milk and the cracker. Bake half an hour, in puff paste.--_Mrs. M. B. -B._ - - -_Orange Pie._ - -One pint of milk, three oranges, one cupful of sugar, three eggs, one -and a half tablespoonful of corn-starch. Bake in puff paste.--_Mrs. H. -H. S._ - - -PEACH MERINGUE PIE. - -Pare and stew ripe peaches. When nearly done, sweeten, take from the -fire. Stir in a heaping teaspoonful fresh butter to each pie. Pour in -a deep pie-plate, lined with paste. Bake; when done, remove from the -oven and cover with the whites of three eggs beaten to a stiff froth, -and sweetened with three tablespoonfuls powdered sugar. Set back in -the oven to brown slightly. Apple meringue pie may be made in the -same way, only flavoring the fruit.--_Mrs. S. T._ - - -PEACH PIE. - -Pare and stew a quart of peaches with a pint of sugar, stirring often; -when boiled to look nearly as thick as marmalade, take from the fire -and when nearly cool, add one tablespoonful fresh butter. Have ready -three crusts, baked in shallow tin plates. Spread and pile up the -fruit on each.--_Mrs. S. T._ - - -_Peach Pie._ - -Pare and stew the peaches till nearly done. Sweeten and boil a little -longer. Set aside and when nearly cool, pour into deep pie-plates, -lined with paste. Put bits of butter over the top, dredge with flour, -then cover with a top crust, and bake.--_Mrs. T._ - - -PRUNE PIE. - -Wash the prunes through several waters. Put in a preserving kettle in -the proportion of two pounds fruit to one pound sugar. Pour a quantity -of boiling water over them and let them boil at least two hours. When -they are thoroughly done and the syrup thickens, take from the fire -and pour into tin plates, lined with paste. Add one teaspoonful of -butter. Cover with a rich paste and bake.--_Mrs. S. T._ - - -DAMSON PIE. - -Scald the damsons slightly, in just enough water to prevent burning. -Set aside till cool enough to handle. Remove the stones, sweeten well, -and put in a deep pie-plate, lined with paste. Dredge with a little -flour, cover with a top crust, and bake.--_Mrs. T._ - - -STRAWBERRY SHORT-CAKE. - -Bake a rich paste in pie-plates. Have six ready. In these spread -stewed strawberries well sweetened; lay one upon another, six deep. In -winter, use preserved or canned berries.--_Mrs. H._ - - -CHERRY PIE. - -Seed the cherries first, then scald them in their own juice. Sweeten -liberally and pour into a deep pie plate lined with a rich paste. -Dredge with flour, cover with a top crust and bake. Scarlet or -short-stem cherries are best. It is necessary to scald most fruits, as -otherwise the pastry will burn before the fruit is thoroughly -done.--_Mrs. S. T._ - - -CRANBERRY PIE. - -Prepare as for sauce, stewing two pounds fruit to one pound sugar. -Pour into a pie plate lined with paste, cover with a top crust and -bake. - - -CURRANT PIE. - -Wash and thoroughly pick the fruit. Sweeten liberally and put in a -yellow baking-dish, adding a little boiling water to melt the sugar; -let it simmer a little; then set it aside to cool. Pour into a pie -plate, covered with paste. Dredge with flour. Cover with paste and -bake. - - -APPLE PIE. - -Put a crust in the bottom of a dish. Put on it a layer of ripe apples, -pared, cored, and sliced thin, then a layer of powdered sugar. Do this -alternately, till the dish is filled. Add a few teaspoonfuls rose -water and some cloves. Put on a crust and bake it.--_Mrs. E._ - - -_Apple Pie._ - -Pare and stew the apples till thoroughly done and quite dry. Rub -through a colander and sweeten with powdered sugar. When cool add the -whites of eggs--three eggs to a pint of apples--and a teacup of cream, -whipped. Beat all the ingredients together with a patent egg-whip--one -with a wheel if convenient. Spread upon crusts of rich paste, baked in -shallow tin pie-plates. Grate nutmeg on each one and pile up three or -four deep.--_Mrs. S. T._ - - -_Apple Pie._ - -Pare and slice the apples. Make a little thick syrup of white sugar, -into which throw a few cloves, allspice, or mace, as you prefer. In -this syrup, scald a few apples at a time, taking them out and putting -more in till all are slightly cooked. Set aside to cool, then pour -into deep pie plates lined with paste. Dredge with flour. Put bits of -butter over all. Dredge again. Cover with paste and bake. A glass of -brandy or wine will improve it.--_Mrs. S. T._ - - -BLACKBERRY PIE. - -Pick the berries, but do not wash them. Stew slightly, sweeten, pour -into a pie plate, lined with paste. Grate in a little nutmeg, dredge -with flour, put on a top crust and bake. - - -WHORTLEBERRY PIE. - -Pour just enough boiling water on the fruit to prevent it from -sticking to the bottom of the preserving kettle. Boil a minute, -sweeten and pour into a pie-plate lined with paste. Dredge with flour, -cover with paste and bake.--_Mrs. S. T._ - - -GOOSEBERRY PIE. - -Put one pound sugar to one of fruit, adding just enough water to -prevent it from burning. Cook till it begins to jelly. Then spread -over shapes of rich puff paste, already baked.--_Mrs. M. C. C._ - - -TOMATO PIE. - -Slice green tomatoes and stew in a thick syrup of sugar and lemon -juice. Grate in the yellow rind of a lemon. When transparent, spread -evenly over the bottom of a pie-plate that has been lined with paste. -Spread strips of pastry across or cut into ornamental leaves with a -cake-cutter, place over the fruit and bake.--_Mrs. S. T._ - - -SLICED POTATO PIE. - -Steam or boil the potatoes. Slice and lay in a syrup of sugar seasoned -with whole cloves or allspice. Scald and set aside till nearly cool. -Then place the slices evenly on the bottom of a deep pie-plate lined -with crust. Put in each pie a tablespoonful of butter in bits, a -wine-glass of brandy or Madeira wine.--_Mrs. S. T._ - - -SWEET POTATO PIE. - -One pint potatoes, boiled and mashed with a teacup sweet milk, and run -through a colander. Beat separately four eggs; cream one teacup butter -with one of sugar. Beat in the yolks, then the potatoes, grate in half -a nutmeg, pour in a large wine-glass of brandy or good whiskey, and -last of all, stir in the frothed whites. Bake in deep pie plates, -lined with paste, without a top crust. Sift powdered sugar over the -pies. - -Irish potato pie may be made in the same way; only adding the juice -and grated rind of a lemon.--_Mrs. T._ - - -RHUBARB PIE. - -Carefully skin the stalks, cut in pieces half an inch long. Scald in a -little rich syrup, but not long enough to become soft. Set aside, and -when nearly cool, pour into a pie plate, lined with paste. Put a -little grated lemon rind and a piece of butter the size of a walnut, -in each pie. Dredge with flour, put on a top crust and bake.--_Mrs. -T._ - - -MINCEMEAT. - -Two quarts boiled beef, two quarts suet, chopped fine (or a part -butter, for suet). Six quarts apples, one quart molasses (best -quality). Four pounds sugar, three pounds raisins, one pound citron. -Nutmeg, cinnamon, cloves, allspice, and wine to your taste. Mix well, -pack in jars, with melted butter on top, if to keep long. Put in a -cool place.--_Mrs. J. W._ - - -_Mincemeat._ - -Three pounds meat (after it is boiled). Four pounds suet, three and -one-half pounds raisins, one and one-half pounds currants, one-half -pound dried cherries, two nutmegs, and mace to your taste. Four pints -white wine, one pint brandy, four pounds brown sugar.--_Mrs. M. E. J. -B._ - - -_Mincemeat._ - -Six cupfuls beef, twelve cupfuls apples, three cupfuls sugar, two -cupfuls molasses, two cupfuls butter, two pounds raisins, one quart -cider, three tablespoonfuls cinnamon, two tablespoonfuls allspice, two -nutmegs. - - -_Mincemeat._ - -Two pounds lean fresh beef, boiled and chopped. Two pounds beef suet -chopped fine, four pounds pippin apples, two pounds raisins stoned and -chopped, two pounds currants, one-half pound citron, two grated -nutmegs, one ounce powdered cinnamon, one-half ounce each of cloves -and mace, two large oranges, one teaspoonful salt, one quart brandy, -one quart wine, one wineglass rose water. - - -CREAM PIE. - -One quart morning's milk, 1 cupful sugar, yolks of six eggs, three -tablespoonfuls sifted flour. Boil twenty minutes, after seasoning with -nutmeg, wine, and vanilla or lemon. Have rich pastry already baked, in -deep pie plates. Fill with the above mixture and bake. Make a meringue -of the whites and some sugar, pour over the pie, and set it in the -stove again to brown.--_Mrs. T._ - - -_Cream Pie._ - -One half pound butter, four eggs, sugar and nutmeg to taste, two -tablespoonfuls flour well mixed with milk. Pour over it one quart -boiling milk, stir all together and bake in deep dishes.--_Mrs. A. B._ - - -SODA CRACKER PIE. - -Pour water on two large or four round soda crackers and let them -remain till thoroughly wet. Then press out the water and crush them up -together. Stir in the juice and grated peel of a lemon, with a cupful -or more of powdered sugar. Put in pastry and bake.--_Miss H. L._ - - -SILVER PIE. - -Peel and grate one large white potato. Add the juice and grated rind -of a lemon, the beaten white of one egg, one cupful of white sugar, -and one of cold water. - -Bake in a nice paste. After baking, spread on top the whites of three -eggs, frothed, sweetened and flavored with lemon. Set again on the -fire and brown. Lay on small pieces of jelly or jam, just before -taking it to the table.--_Mrs. M. B. B._ - - -CUSTARD PIE. - -One quart milk, five eggs, five tablespoonfuls sugar; flavor with -lemon. - -Bake slowly, half an hour.--_Mrs. M. B. B._ - - -WASHINGTON PIE. - -One cupful sugar, one-half cupful butter, one-half cupful sweet milk, -one-half cupful flour, one egg, one teaspoonful cream of tartar, -one-half teaspoonful soda; flavor with lemon. Put on dinner -plates-spread with apple sauce between each layer.--_Mrs. Dr. J._ - - -SUGAR PIE. - -Three cupfuls light brown sugar, one-half cupful melted butter, -one-half cupful cream, three eggs. Season with lemon; beat well -together; bake in pastry, without tops.--_Mrs. J. F. G._ - - -MOLASSES PIE. - -Three eggs, beaten separately, one pint molasses, one tablespoonful -melted butter. Bake on a rich crust.--_Mrs. Dr. J._ - - -_Molasses Pie._ - -One teacup molasses, one teacup sugar, four eggs, four tablespoonfuls -butter. Mix sugar and eggs together, pour in butter, and add -molasses.--_Mrs. Dr. S._ - - -CHEESE CAKES. - -Yolks of twelve eggs, one pound sugar, one-half pound butter, one -cupful flour, one pint milk, juice of two lemons. The milk, flour, and -butter, creamed, and lemons put in together, after the eggs are well -beaten. Stir all well together till it curds. - -Bake in paste.--_Mrs. A. C._ - - -LEMON CHEESE CAKES. - -Yolks of sixteen eggs, one pound sugar, three-quarters pound butter, -four lemons, boiling rinds twice before using, two tablespoonfuls -powdered cracker. - -Bake in paste.--_Mrs. Dr. E._ - - -_Lemon Cheese Cakes._ - -Mix and gently melt four ounces of sugar and four ounces of butter; -add yolks of two eggs, white of one; grated rind of three lemons, -juice of one and a half lemon, one small Savoy or sponge biscuit, some -almonds blanched and pounded, three spoonfuls brandy. Mix well and -bake in rich pastry.--_Mrs. V. P. M._ - - -_Lemon Cheese Cakes._ - -Yolks of eight eggs or yolks of five and whites of three, one-half -pound sugar, a lump of butter, juice of one lemon and grated rind of -three. Bake in rich pastry--_Miss D. D._ - - -CORN-STARCH CHEESE CAKES. - -Juice and rind of three lemons, three cupfuls water, three cupfuls -sugar, three eggs, three tablespoonfuls corn starch, two -tablespoonfuls butter. Boil the water, mix the corn starch with a -little cold water and pour on the boiling water. Let it boil up once -and then pour it on the butter and sugar. After it cools add the -lemons and eggs.--_Miss D. D._ - - -ALMOND CHEESE CAKES. - -Beat up together very light one-half pound powdered sugar, and the -whites of four eggs. - -Blanch and cut in small pieces four ounces of almonds, which must be -beaten up with the eggs and sugar. Add a little oil of almonds or rose -water, and bake with pastry, in tins.--_Mrs. I. H._ - - -_Almond Cheese Cakes._ - -Soak one-half pound Jordan almonds in cold water all night. Next -morning, blanch them in cold water, lay them on a clean cloth to dry, -and then beat them fine in a marble mortar with a little orange-flower -or rose water. Then beat and strain six yolks and two whites of eggs, -add a half-pound white sugar, and a little powdered mace. Rub all well -together in the mortar. Melt ten ounces fresh butter, and add a grated -lemon peel. Mix all the ingredients and fill the pans, after putting a -paste at the bottom. Small tin shapes are best for cheese cakes. - - -CREAM TARTS. - -Make them small, of rich paste. Fill them after baking, with whipped -cream, and drop a small spot of jelly in each one. The prettiest and -most delicate of tarts.--_Mrs. M. B. B._ - - -LEMON TARTS. - -Chop or grate a lemon; add a cupful white sugar, a cupful water, one -egg, one tablespoonful flour. Line small patties with paste, put a -spoonful in each and bake.--_Mrs. M. B. B._ - - -PRUNE TARTS. - -Scald the prunes, take out the stones, break them and put the kernels -in a little cranberry juice with the prunes, and some sugar. Simmer -them, and when cold put in tart shapes in pastry and bake.--_Mrs. V. -P. M._ - - -FRENCH FRITTERS. - -One quart of milk (half to be boiled, and the other half mixed with a -quart of flour, and used to thicken the boiling milk with). - -Let it get done. While cooking, beat ten eggs very light; add a -spoonful at a time to the batter, beating all the time, till well -mixed. Add salt to your taste. Have a small oven full of nice lard, -boiling hot. Put not quite a spoonful of batter to each fritter. Take -them out before they turn dark and put them in a colander to drain the -lard off of them.--_Mrs. Dr. E._ - - -FRITTERS (_made with yeast_). - -One quart flour, three tablespoonfuls yeast, five eggs, one pint milk. -Beat into a tolerably stiff batter. Stir a cupful of boiled rice into -the batter, a short time before baking. A good deal of lard (boiling -hot) is required for frying the fritters. Drop the batter in with a -spoon, which must be dipped, each time, in boiling water. In cool -weather, make the fritters about nine in the morning, in the summer, -about eleven.--_Mrs. A. C._ - - -BELL FRITTERS. - -Put a pint of boiling water in a preserving kettle, and as it boils, -put in a tablespoonful of fresh butter. Have ready a pint of the best -flour, sifted and wet with cold water, as for starch. Dip up some of -the boiling water and pour to this, being careful to have it smooth. -Return this to the kettle, stirring rapidly to prevent lumps. Turn -into a wooden tray, and while hot, beat in six well beaten eggs, a -spoonful at a time. Beat till very light, and beat quickly that the -eggs may not cook in lumps. Have ready a pint of boiling lard in a -pan. Make the fritters the shape of an egg, drop in and fry a light -brown. - -To be eaten with a pint of molasses, a heaping tablespoonful of -butter, a little ginger and cinnamon, boiled to a thick syrup and -served hot. - -A great deal of lard is required to fry fritters nicely; yet it is not -extravagant, as it may be used again. Strain what remains and put it -by for use.--_Mrs. S. T._ - - -QUIRE OF PAPER PANCAKES. - -Mix with half a pint of rich milk the yolks of four eggs, well beaten. -Add three tablespoonfuls fine flour, four ounces sugar, five ounces -fresh butter, melted and cooled, four tablespoonfuls Madeira wine, -half a nutmeg. Grease the pans once with fresh butter, and this will -answer for all. The above quantity will suffice for five or six -persons.--_Mrs. R._ - - -COMMON PANCAKES. - -Eight eggs, four tablespoonfuls flour, one pint of milk, one -teaspoonful salt. - - - - -JELLY, BLANC-MANGE, CHARLOTTE RUSSE, BAKED CUSTARD, CREAMS, ETC. - - -Jelly made of the feet of calves, hogs, etc., is more troublesome, but -is also considered more nutritious than jelly made of gelatine. It is -very desirable, for country housekeepers in particular, to make this -sort of jelly, as the materials are generally in their reach. It is -well, however, in all cases, to keep on hand Cox's or Nelson's -gelatine, on account of the expedition with which jelly may be made -from these preparations. - -As jelly is considered more wholesome when not colored by any foreign -substance, no directions will be given in the subsequent pages for -coloring it. The palest amber jelly, clear and sparkling, flavored -only by the grated rind and juice of a lemon and pale Madeira or -sherry wine, is not only the most beautiful, but the most palatable -jelly that can be made. - -Though the recipes accompanying boxes of gelatine do not always -recommend boiling, it is a great improvement to jelly, adding -brilliancy, transparency, and a better flavor. Only the grated yellow -rind and strained juice of the lemon should be used, and these, with -the requisite quantity of pale Madeira or sherry, should be added -after the other ingredients have been well boiled together. The white -rind or one single lemon seed will render the jelly bitter. A -delicious preserve (for which a receipt is given under the proper -heading), may be made of lemons, after the yellow rind has been grated -off and the juice pressed out for jelly. - -The best and most simple arrangement for straining jelly is to invert -a small table, fold an old table-cloth four double, tie each corner to -a leg of the table; set a bowl under the bag thus formed, with another -bowl at hand to slip in its place when the jelly first run through is -returned to the bag, as will be necessary, the first never being -transparently clear. Catch a little in a glass. If clear as crystal, -it will be unnecessary to return it again to the bag. You may then put -a thick cloth over the bag to keep in the heat, and if in winter, -place before a fire. Shut up the room, and let it drip. The jelly will -run through the bag more rapidly if the bag is first scalded. - -Jelly should never be made in hot weather. Ices are much better and -more seasonable. - -Always serve jelly with a pitcher of whipped cream, but do not mix it -beforehand with the cream, as it is best to leave it to the taste of -each person. - -For blanc-mange and gelatine, it is best to use gelatine and as few -spices as possible, as spices turn gelatine dark. As such explicit -directions are given in the subsequent pages for the making of these -dishes, it is unnecessary to say anything further on the subject at -present. - -A nice custard is made in the following manner: Mix the beaten yolks -of six eggs with a teacup of sugar. Have a quart of milk boiling in a -kettle. Dip up a teacup of milk at a time and pour on the eggs, till -the kettle is emptied, stirring rapidly all the time. Wash out the -kettle, pour the mixture back, and stir constantly till it thickens. -Then pour it into a bowl and stir till cool, to make it smooth and -prevent it from curdling. Put in the bottom of glass mugs slips of -preserved orange, lemon, or citron. Fill nearly full with custard; put -whipped cream and grated nutmeg on top. - -Or, the yolks may be mixed with boiled milk and sugar in the same -proportions, but instead of being returned to the kettle, may be -poured into china or earthenware custard-cups, set in a pan of boiling -water, placed in a stove or range, and baked. The boiled milk must be -seasoned by boiling a vanilla bean in it, or a few peach leaves, or it -may be flavored with caromel. Serve the custard with whipped cream on -top. - - -STOCK JELLY. - -To one and a half gallons of stock, put the whipped whites of eight -eggs. Put in six blades of mace and the rind of three lemons, 41/2 -pounds sugar. Let it boil ten minutes, then add three pints of Madeira -wine, juice of eight lemons, a little vinegar or sharp cider. Let it -boil only a few minutes. Strain through a dripper. If the stock is not -very nice, it may require the whites of one dozen eggs to clear -it.--_Mrs. T._ - - -CALVES' FOOT JELLY. - -One quart nice jelly stock, one pint wine, half a pound white sugar, -whites of four eggs beaten up, three spoonfuls lemon juice. Boil all -well and pass through a jelly-bag, kept hot before the fire. Try some -at first, till it drips clear, and then pour out the whole. Peel the -lemons as thin as possible and strain the jelly on the peelings. -Should you wish to turn out the jelly in moulds, put one ounce -isinglass to three pints of jelly.--_Mrs. I. H._ - - -ISINGLASS JELLY. - -Dissolve two ounces isinglass in two quarts of boiling water. When -cold, add juice of three lemons and skin of one, whites of three eggs, -well beaten, one and a half pounds of sugar, one pint cider, four -pieces cinnamon (size of the little finger), eight blades of mace. Let -it boil up well. Be careful not to stir after the ingredients are -thoroughly mixed. Let it stand ten minutes after removing from the -fire, and just before straining pour in a pint of wine.--_Mrs. W. R. -R._ - - -CRYSTAL JELLY. - -Pare off the rind of one large lemon. Boil in one pint water with one -ounce isinglass; add one pound sugar and one cup pale wine. As soon as -the isinglass is dissolved, strain through a muslin and let it stand -till cold. Grate the rind of another lemon and let it stand in the -juice of the two lemons for a short time. Strain all in a bowl, and -whisk it till it begins to stiffen. Pour in moulds.--_Mrs. E. P. G._ - - -GELATINE JELLY. - -Soak one box of Cox's gelatine, three hours, in a pint of cold water. -Then add one pint of cooking wine, the rind and juice of one lemon, -two pounds white sugar, a little mace. Stir these ingredients till the -sugar dissolves, then add two quarts of boiling water, gently stirring -till mixed. Strain at once, through a flannel bag twice. This recipe -makes the best jelly I ever saw.--_Mrs. M. M. D._ - - -_Gelatine Jelly._ - -To one package of gelatine add one pint cold water, the rind of one -lemon and juice of three. Let it stand an hour. Then add three pints -of boiling water, one pint wine, two and a quarter pounds loaf sugar, -a wineglass of brandy or the best rum. Strain through a napkin and let -it stand to jelly.--_Mrs. Col. S._ - - -_Gelatine Jelly_ (_without straining_). - -Add a pint cold water to one box Cox's gelatine. Let it stand fifteen -minutes, then add three pints boiling water, one pint wine, the -strained juice and peelings (cut thin) of three lemons, half a teacup -of best vinegar, one and a half pounds loaf sugar, one wine-glass -French brandy, mace or any other spice you like, and a little essence -of lemon. Let it stand an hour, then take out the lemon peel and mace. -Let it stand in a cool place to congeal.--_Mrs. Dr. J._ - - -JELLY WITHOUT EGGS OR BOILING. - -Dissolve one package gelatine, an hour, in a pint of cold water. Then -add three pints of boiling water, the strained juice of four lemons -and the rind of two, one quart of wine, two pounds of sugar. Stir all -well together until dissolved.--_Mrs. E. B._ - - -_Jelly without Boiling._ - -To one of the shilling packages of Cox's gelatine, add one pint cold -water. After letting it stand an hour, add one and a half pounds of -loaf sugar, the juice of four lemons, one pint light wine, three pints -boiling water, and cinnamon to the taste. In cold weather this is -ready for use in four or five hours. Set the vessel with the jelly on -ice, in summer.--_Miss D. D._ - - -CREAM JELLY. - -Two measures of stock, one of cream; sweeten and flavor to the taste. -Pour in moulds to congeal. - - -BLANC-MANGE. - -Dissolve over a fire an ounce of isinglass in a gill of water. Pour -the melted isinglass in a quart of cream (or mixed cream and milk), -and half a pound of loaf sugar. Put in a porcelain kettle, and boil -fast for half an hour. Strain it, and add a quarter of pound of -almonds, blanched, and shaved fine. Season to the taste with vanilla -and wine, but do not add the wine while hot. Pour into moulds.--_Mrs. -C. C._ - - -_Blanc-mange._ - -Pour two tablespoonfuls cold water on one ounce gelatine to soften it. -Boil three pints rich cream. Stir the gelatine into it whilst on the -fire, and sweeten to the taste. When it cools, season with three -tablespoonfuls peach water. Four ounces almonds, blanched and pounded -very fine and boiled with the blanc-mange, are a great improvement. -When it begins to thicken, pour into moulds. Serve with plain -cream.--_Mrs. J. H. T._ - - -_Blanc-mange._ - -Sweeten a pint of cream and flavor it with lemon juice. Then whip it -over ice, till a stiff froth. Add one-quarter of an ounce gelatine, -dissolved in a little boiling water, and whip it well again to keep -the gelatine from settling at the bottom. Pour in a mould, and set on -ice till stiff enough to turn out. Eat with cream, plain or seasoned. -A delicious dish.--_Mrs. G. D. L._ - - -_Blanc-mange._ (_Very fine._) - -Dissolve one box gelatine in two quarts milk, let stand for two hours. -Boil six almonds in the milk. Strain through a sifter while this is -being boiled. Pound together in a mortar, two handfuls blanched -almonds and half a cupful granulated sugar. Stir into the boiled milk. -Add one tablespoonful vanilla, and sweeten to your taste.--_Mrs. W. -S._ - - -CUSTARD BLANC-MANGE. - -Make a custard with one quart milk, four eggs, one teacup sugar. Stir -into it while boiling, half a box gelatine after it has soaked ten -minutes. Season with vanilla, and pour in moulds. Eat with whipped -cream.--_Mrs. E. P. G._ - - -ARROW-ROOT BLANC-MANGE. - -Boil in a saucepan (tightly covered) one quart milk and a piece of -vanilla bean. Stir into half a pint cream, a teacup arrow-root, and a -little sauce, mixing them smoothly. Pour into this the quart boiling -milk, stir it well, put it in the saucepan again and let it simmer ten -minutes. Sweeten to your taste. Set it in moulds to cool. Eat with -cream, flavored to your taste.--_Mrs. H._ - - -CHOCOLATE MANGE. - -Dissolve one ounce Cox's gelatine in a pint cold water. Let it stand -an hour. Then boil two quarts of milk, and add to it six ounces -chocolate with the gelatine. Sweeten to your taste and pour into -moulds. Eat with sauce made of cream, wine, and sugar.--_Mrs. W. H. -L._ - - -COFFEE MANGE. - -One cupful very strong coffee, one cupful sugar, one cupful rich -cream. Dissolve half a box gelatine in two cupfuls milk, over the -fire. Add the cream last, after the rest is cool. Pour in a mould to -congeal.--_Mrs. McG._ - - -CHARLOTTE RUSSE. - -One pint milk made into a custard with the yolks of six eggs, -sweetened with half a pound sugar, and flavored with vanilla. Strain -into the custard, one ounce isinglass, dissolved in two cupfuls milk. -When this mixture is cold and begins to stiffen, mix with it -gradually, one pint rich cream, previously whipped to a froth. Then -put strips of sponge cake around the mould and put the Charlotte Russe -in. Turn it out when ready to serve.--_Mrs. W. C. R._ - - -_Charlotte Russe._ - -Soak three-quarters of a package of gelatine in three teacups fresh -milk. Make a custard of one and a half pint fresh milk, three-quarters -of a pound of sugar, and the yolks of eight eggs. When it has boiled, -add the gelatine, and flavor with vanilla. When it begins to congeal, -stir in a quart rich cream, whipped to a froth.--_Mrs. M._ - - -_Charlotte Russe._ - -Have a tin or earthernware mould six inches high, and the same in -diameter (or oblong, if you like). Slice sponge cake or lady-fingers -and line the mould with them. Then beat three pints rich cream to a -froth, and put the froth on a sieve to drain the milk from it. Take -one pint calf's-foot jelly (or one and a half ounces gelatine), half a -pint rich milk, and the yolks of six eggs. Place over a slow fire, and -beat till they nearly boil. Then take them off the fire and beat till -cool. Put in the frothed cream, sweeten to your taste, flavor with -vanilla, and stir all well together. Fill the mould and place it on -ice to cool.--_Mrs. W. H. L._ - - -_Strawberry Charlotte Russe._ - -Six eggs, one ounce isinglass, one quart milk. Sweeten to the taste -and flavor with vanilla. Pour into moulds. Then put it on sponge cake, -covered with strawberry jam, and pour around the dish whipped cream, -sweetened and flavored with wine.--_Mrs. McG._ - - -CHARLOTTE RUSSE. - -Sweeten one quart cream, flavor it with wine and whip it lightly. -Dissolve half a box gelatine in a tablespoonful cold water and the -same quantity of boiling water. Set over the steam of a kettle to -dissolve. Then add half a pint of cream. When cold, stir it into the -whipped cream. Beat the whites of four eggs very light, and stir into -the cream. When it begins to stiffen, pour into a glass bowl, lined -with thin strips of sponge cake. Whip, sweeten and flavor another pint -of cream, and garnish the dish.--_Mrs. D._ - - -_Charlotte Russe._ - -One ounce gelatine; one quart rich cream; eight eggs; one quart new -milk. Sugar and flavoring to taste. Whip the cream to a stiff froth. -Make a custard of the milk, gelatine and yolks of the eggs. When cool, -add the whites of the eggs well beaten and the whipped cream. Line the -mould with sponge cake, and if in summer put it on ice.--_Miss M. C. -L._ - - -BAKED CUSTARD. - -Boil a quart or three pints of cream, or rich milk, with cinnamon, and -three dozen beaten peach kernels, tied in a piece of muslin, or you -may substitute some other flavoring, if you choose. After boiling, let -it cool. - -Then beat the yolks of fourteen eggs and whites of four, sweeten and -strain in a pitcher. After it has settled, pour it in cups and set -them in the oven, putting around them as much boiling water as will -reach nearly to the top of the cups. Let it boil till you see a scum -rising on top the custard. It will require at least ten minutes to -bake.--_Mrs. R._ - - -_Baked Custard._ - -Seven eggs; one quart milk; three tablespoonfuls sugar. Flavor to -taste.--_Mrs. Dr. E._ - - -_Baked Custard._ - -Scald eight teacups milk. (Be careful not to boil it.) After cooling, -stir into it eight eggs and two teacups sugar. Bake in a dish or cups. -Set in a stove pan and surround with water, but not enough to boil -into the custard cups. An oven for baking puddings is the right -temperature. Bake when the custard is set, which will be in twenty -minutes.--_Mrs. J. J. A._ - - -SPANISH CREAM. - -Boil, till dissolved, one ounce of gelatine in three pints of milk. -Then add the yolks of six eggs, beaten light, and mixed with two -teacups sugar. Put again on the fire and stir till it thickens. Then -set it aside to cool, and meantime beat the six whites very stiff and -stir them into the custard when almost cold. Pour into moulds. Flavor -to your taste, before adding the whites.--_Mrs. W._ - - -_Spanish Cream._ - -Dissolve half a box gelatine in half a pint milk. Boil one quart milk, -and while boiling beat six eggs separately and very light. Mix the -yolks with the boiling milk, and when it thickens add the gelatine. -Sweeten and season to the taste. Pour all while hot on the whites of -the eggs. Pour into moulds.--_Mrs. J. T. B._ - - -ITALIAN CREAM. - -Soak a box of gelatine in one pint cold water. Then add one quart nice -cream, season with fresh lemons, sweeten to your taste, beat well -together, and set away in a cool place. When hard, eat with cream, -flavored with wine.--_Mrs. A. B._ - - -RUSSIAN CREAM. - -Boil, till dissolved, one ounce gelatine in three pints milk. Then add -the yolks of four eggs, well beaten, and five ounces sugar. Mix the -whole and let it cook. Then strain and set aside to cool. Beat the -four whites to a stiff froth, and when the cream is nearly congealed, -beat them in. Flavor to your taste, and mould.--_Mrs. A. P._ - - -BAVARIAN CREAM. - -Sweeten one pint thick cream to your taste and flavor it with lemon or -vanilla. Churn the cream to a froth, skim off the froth as it rises -and put it in a glass dish. Dissolve one and a half tablespoonfuls -gelatine in warm water, and when dissolved pour into the froth and -stir fifteen minutes. Set in a cold place and it will be ready for use -in a few hours.--_Mrs. D. R._ - - -_Bavarian Cream._ - -Soak half a box gelatine in cold water till thoroughly dissolved. Then -add three pints milk or cream, and put on the fire till scalding hot, -stirring all the while. Then take it off and add three teacups sugar -and the yolks of eight eggs (by spoonfuls) stirring all the time. Set -on the fire again and let it remain till quite hot. Then take it off -and add the eight beaten whites and eight teaspoonfuls vanilla. Put -into moulds to cool.--_Mrs. N. A. L._ - - -TAPIOCA CREAM. - -Three tablespoonfuls tapioca, one quart milk, three eggs, one cupful -sugar. Flavor with lemon or vanilla. - -Soak the tapioca, in a little water, overnight. After rinsing, put it -in milk and let it cook soft. Add sugar and yolks of eggs. Whip the -whites stiff and pour on the tapioca, as you remove it from the fire. -It should be cooked in a tin pail, set in a kettle of boiling water, -to prevent the milk from scorching. Eat cold.--_Mrs. G. W. P._ - - -TAPIOCA. - -Boil the pearl tapioca (not the lump kind) as you do rice. When cool, -sweeten to the taste and season with nutmeg. Pour rich cream over it -and stir it to make it smooth. Put one pint cream to two -tablespoonfuls before boiling.--_Mrs. J. H. T._ - - -LEMON FROTH. - -Dissolve a box of gelatine in a pint of warm water, then add a pint of -cold water. In winter three pints may be used instead of two. - -Add the juice of six lemons and the rind; cut them as for jelly. Let -it stand till it begins to harden. Then take out the rind and add the -whites of twelve eggs beaten to a stiff froth. Beat them into the -jelly, put in a glass bowl, and serve in saucers.--_Mrs. A. C._ - - -SYLLABUB. - -Half a pound sugar, three pints lukewarm cream, one cupful wine. -Dissolve the sugar in the wine, then pour it on the milk from a -height and slowly, so as to cause the milk to froth.--_Mrs. E._ - - -SLIP. - -One quart milk (warm as when milked), one tablespoonful wine of the -rennet. After the milk is turned, eat it with a dressing of cream, -sugar and wine.--_Mrs. Dr. E._ - - -BONNY-CLABBER. - -Set away the milk in the bowl in which it is brought to the table. If -the weather is warm, set it in the refrigerator after it has become -clabber. - -Help each person to a large ladleful, being careful not to break it. -Eat with powdered sugar, nutmeg and cream.--_Mrs. S. T._ - - -FLOAT. - -To a common-sized glass bowl of cream, sweetened with loaf sugar and -flavored with wine, take the whites of six eggs, three large -tablespoonfuls sugar, and three of fruit jelly. Do not beat the eggs -to a froth, but put in the jelly and sugar and beat all -together.--_Mrs. T._ - - -APPLE FLOAT. - -Mash a quart cooked or coddled apples smooth through a sieve; sweeten -with six tablespoonfuls sugar, and flavor with nutmeg. Then add the -apples, a spoonful at a time, to the whites of four eggs, well beaten. -Put a pint of cream, seasoned with sugar and nutmeg, at the bottom of -your dish, and put the apples on top.--_Mrs. I. H._ - - -APPLE SNOW. - -Pare and slice one dozen large apples; stew them perfectly done, and -run through a colander. Then add whites of twelve eggs, beaten to a -stiff froth, and one pound white sugar. Eat with sweet cream. - - -A NICE DESSERT OF APPLES. - -Pare and weigh two pounds green apples. Cut them in small pieces, and -drop them in a rich syrup, made of a pound and a quarter of "A" sugar -and a little water. As soon as the syrup begins to boil, add the juice -and grated rind of one large lemon or two small ones. - -Boil till the apples become a solid mass. Turn out in a wet mould to -stand till cold. Serve on a dish surrounded with boiled custard, or -eat with seasoned cream.--_Mrs. A. F._ - - -A NICE, PLAIN DESSERT. - -Peel and slice the apples, stew till done, then run through a colander -and sweeten, season. Beat the whites of three eggs to a stiff froth, -and just before serving whip them into a quart of the stewed apples. -Eat with cream.--_Mrs. T._ - - -APPLE COMPOTE. - -Pare, core, and quarter the apples, wash them, and put them in a pan -with sugar and water enough to cover them. Add cinnamon, and lemon -peel which has been previously soaked, scraped and cut in strings. -Boil gently till done; lay in a deep dish. Boil the syrup to the -proper consistency, and pour over the apples.--_Mrs. E._ - - -NICE PREPARATION OF APPLES. - -Quarter and core some well-flavored apples, place in a shallow tin pan -or plate, sprinkle thickly with white sugar and a few small pieces of -cinnamon. Pour on enough cold water to half cover the apples, and -scatter a few small pieces of butter over them. Cook slowly till -thoroughly done, then set away to cool.--_Mrs. McG._ - - -BAKED APPLES. - -Pare and core the apples, keeping them whole. Put in a baking-dish, -and fill the holes with brown sugar. Pour into each apple a little -lemon juice, and stick into each a piece of lemon peel. Put enough -water to prevent their burning. Bake till tender, but not broken. Set -away to cool. Eat with cream or custard. They will keep two -days.--_Mrs. Dr. J._ - - -ICED APPLES. - -Pare and core one dozen fine, firm apples, leaving them whole. Place -in a stewpan, with enough water to cover them, and stew till you can -pierce them with a straw. Then remove from the fire, and set in a dish -to cool. Then fill the centre with currant or some other jelly, and -ice over as you would cake. Serve in a glass dish, and eat with rich -cream or custard.--_Mrs. A. D._ - - - - -ICE CREAM AND FROZEN CUSTARD. - - -After having tried many new and patent freezers, some of the best -housekeepers have come to the conclusion that the old-fashioned -freezer is the best. It is well, however, to keep a patent freezer on -hand, in case of your wanting ice cream on short notice; but for -common use an old-fashioned one is the best, especially as servants -are so apt to get a patent freezer out of order. - -The great secret of freezing cream quickly in a common freezer is to -have the cream and salt in readiness before breaking the ice into -small pieces the size of a walnut. There must be a space of two inches -between the freezer and the tub in which it is set. Put a little ice -and salt under the bottom of the freezer, then pack alternate layers -of ice and salt several inches higher than the cream is in the -freezer. If there is no top to the tub, with an aperture to admit the -freezer, pin a woollen cloth over it and turn the freezer rapidly. -When the cream begins to harden on the sides of the freezer, cut it -down with a knife, scrape from the sides, and beat with a large iron -spoon. Then cover again, and turn rapidly till it is as hard as mush. -When the ice begins to melt, drain off the salt and water, adding more -salt and ice, which must be kept above the level of the cream in the -freezer. When done, tie large newspapers over the tub and freezer. Put -a woollen cloth or blanket over these, and set the cream in a dark, -cool closet till wanted. In this way it may be kept for hours in -summer, and for days in winter, and will grow harder instead of -melting. As cream can be kept thus, it is well to make it early in the -day and set it aside, leaving more leisure for other preparations that -are better made immediately before dinner. - -Ice cream making, like other branches of housekeeping, is much -facilitated by having all the ingredients at hand before beginning on -it. As such explicit directions for the process are given in the -subsequent pages, it is unnecessary for me to add anything further on -the subject. Unless you have pure cream to freeze, it is better to -make plain boiled custard rather than to attempt an imitation of ice -cream. - -It is a good plan to make jelly and custard at the same time, so that -the yolks of eggs not used in the jelly may be utilized in custard -either boiled or baked. The same proportions are generally used for -boiled and baked custard. Instead of flavoring with extract of -vanilla, it is much better to boil a vanilla bean in the milk, or to -boil some peach leaves tied up in a piece of muslin (six or eight -leaves to a quart of milk), or to flavor it with burnt sugar. Never -flavor custard with extract of lemon, when you can obtain fresh lemons -for the purpose. - -When you have no yolks left from making jelly, boil a quart of milk -(flavored by the above directions). Have ready three eggs, whites and -yolks beaten together to a stiff froth, and into these stir a teacup -of powdered white sugar. Dip up the boiling milk, pour slowly on the -eggs, stirring rapidly. When all the milk has been stirred in the -eggs, wash out the kettle, put the milk and eggs back into it, and let -the mixture boil till it begins to thicken, when it must be taken -immediately from the fire, poured into a bowl, and stirred till cold -and smooth. - -Many persons, before freezing, stir in the frothed whites of three -eggs. The same directions given for freezing cream apply to the -freezing of custard. - -Boiled custard should never be used as a substitute for cream in -making fruit ice creams, nor should it ever be eaten with jelly. - - -ICE CREAM. - -Dissolve five teaspoonfuls Oswego starch or arrow-root in a teacup -milk. Add to it the whites of three eggs well frothed, and the yolk of -one, well beaten. - -Sweeten with loaf sugar and boil half a gallon new milk. As soon as it -begins to boil, pour it in small quantities over the mixture of eggs -and starch, till about half the milk is taken out of the kettle. Then -pour all back in the kettle and stir a few moments. After it cools, -add one quart rich cream; season to the taste and freeze.--_Mrs. Dr. -E._ - - -_Ice Cream._ - -One quart milk, two eggs, one teaspoonful corn starch, one teaspoonful -arrow-root. A small lump of butter.--_Mrs. E. B._ - - -_Ice Cream._ - -Cream one tablespoonful butter from which the salt has been washed. -Add three tablespoonfuls com starch. Dissolve this in half a gallon -new milk, heated, sweetened and seasoned. Beat the whites of four -eggs, and stir in just before freezing.--_Mrs. McG._ - - -LEMON ICE CREAM. - -One gallon rich cream, six lemons, first rubbed till soft, and then -grated. Tie the yellow peel, which has been grated off, in a piece of -coarse muslin. Cut each lemon in half and squeeze the juice from it. -Strain the juice, and soak the muslin bag of lemon peel in it, -squeezing it frequently till it becomes highly flavored and colored by -it. Then add two teacups of sugar. - -In sweetening the cream, allow a teacup of sugar to each quart. Pour -the juice into it slowly, carefully stirring. Froth and freeze, -reserving a portion of cream to pour in as it sinks in freezing. ---_Mrs. S. T._ - - -ORANGE ICE CREAM. - -Four oranges, one gallon cream. Rub four or five lumps of sugar on the -orange peel, squeeze the juice out, put the lumps of sugar in it and -pour into the cream. Sweeten heavily with pulverized sugar before -freezing.--_Mrs. M._ - - -STRAWBERRY CREAM. - -Four quarts thick sweet cream, four quarts strawberries. The berries -must be mashed or bruised, caps and all, with a teacup of granulated -sugar to each quart. After standing several hours, strain through a -thin coarse cloth. - -Put four teacups of white sugar to the cream, and then add the juice -of the berries. Whip or froth the cream with a patent egg-whip or -common egg-beater. Pour two-thirds of the cream into the freezer, -reserving the rest to pour in after it begins to freeze. Raspberry -cream may be made by the same recipe.--_Mrs. S. T._ - - -PEACH CREAM. - -Take nice, soft peaches, perfectly ripe. Pare and chop fine, make them -very sweet, and mash to a fine jam. To each quart of peaches, add one -pint of cream and one pint of rich milk. Mix well and freeze. If you -cannot get cream, melt an ounce of Cox's gelatine in a cup of water. -Boil the milk, pour it on the gelatine, and when cold, mix with the -peaches.--_L. D. L._ - - -_Peach Cream._ - -To two quarts of rich, sweet cream, add two teacups of sugar. Whip to -a stiff froth with a patent egg-whip, one with a wheel, if -convenient; if not, use the common egg-whip. Then peel soft, ripe -peaches till you have about two quarts. As you peel, sprinkle over -them two teacups powdered white sugar. Mash quickly with a silver -tablespoon, or run through a colander, if the fruit is not soft and -ripe. Then stir into the whipped cream, and pour into the freezer, -reserving about one-fourth to add when the cream begins to sink in -freezing. When you add the remainder, first cut down the frozen cream -from the sides of the freezer. Beat hard with a strong iron spoon, -whenever the freezer is opened to cut down the cream, till it becomes -too hard. This beating and cutting down is required only for the -common freezer, the patent freezer needing nothing of the kind. - -Tie over the freezer large newspapers, to exclude the air, and set -aside till wanted. - -Apricot cream may be made exactly by this receipt.--_Mrs. S. T._ - - -PINEAPPLE ICE CREAM. - -Whip two quarts rich, sweet cream to a froth, with two teacups -powdered white sugar. Use a patent egg-whip with a wheel, if -convenient; if not, use the common egg-whip. - -Grate two ripe pineapples, and add to them two teacups white sugar. -When well mixed, stir into the cream. - -Pour into the freezer, reserving one-fourth. When it begins to freeze, -it will sink; then beat in the remainder with a strong iron spoon. -Beat every time the freezer is opened to cut down the cream from the -sides. Never cook fruit of any sort to make cream.--_Mrs. S. T._ - - -VANILLA ICE CREAM. - -Boil half a vanilla bean, cut in small pieces, in half a pint of rich -new milk. When cool, strain and add to two quarts thick sweet cream. -Sweeten with two heaping teacups powdered sugar, and whip to a stiff -froth. Pour into a freezer, reserving one-fourth of the cream. As soon -as it begins to freeze, stir from the sides with a large iron spoon, -and beat hard. Add the remaining cream when it begins to sink. Beat -every time the freezer is opened. When frozen, tie newspapers over the -freezer and bucket, throw a blanket over them, and set in a close, -dark place till the ice cream is wanted.--_Mrs. S. T._ - - -NORVELL HOUSE CARAMEL ICE CREAM. - -One gallon rich, sweet cream, four teacups powdered sugar, five -tablespoonfuls caramel. Mix well and freeze hard. - - -CARAMEL. - -Put in a stewpan one teacup nice brown sugar and half a teacup water. -Stew over a hot fire till it burns a little. If too thick, make it of -the consistency of thin molasses, by adding a little boiling water. -Bottle and cork, ready for use.--_Mrs. J. W. H._ - - -_Caramel Ice Cream._ - -Three quarts cream, two pints brown sugar, put in a skillet and stir -constantly over a brisk fire until it is dissolved. Be careful not to -let it burn, however. While it is melting, heat one pint milk, and -stir a little at a time with the dissolved sugar. Then strain it, and -when cool, pour it into the cream, well beaten. Then freeze.--_Mrs. W. -C. R._ - - -CHOCOLATE ICE CREAM. - -Half a pound sweet chocolate, twelve eggs, one gallon milk, two -tablespoonfuls arrow-root, sugar and vanilla to the taste. Dissolve -the chocolate in one pint and a half boiled milk. Whip the eggs. Mix -the arrow-root in a little cold milk, and add to the eggs. Then pour -on one gallon boiled milk, and put on the fire to thicken. When cool, -season and freeze.--_Mrs. D. R._ - - -_Chocolate Ice Cream._ - -Three quarts milk, eight eggs, six ounces chocolate dissolved in a -pint of boiling water, three heaping tablespoonfuls arrow-root well -mixed in cold milk, one pound and a half of brown sugar, vanilla to -the taste. Made like custard, and boiled very thick.--_Miss D. D._ - - -_Chocolate Ice Cream._ - -One quart morning's milk, one-quarter of a pound chocolate, one -teaspoonful vanilla, sugar to the taste. Boil as for table use. When -ready to freeze, whip in one quart rich cream. - - -COCOANUT ICE CREAM. - -One pound grated cocoanut, one pound sugar, one pint cream. Stir the -grated nut gradually into the cream. Boil gently, or merely heat it, -so as to thoroughly get the flavor of the nut. Then pour the cream -into a bowl and stir in the sugar. When cold, stir in three pints -fresh cream, then freeze. - - -_Cocoanut Ice Cream._ - -One cocoanut, pared and grated. Mix with a quart of cream, sweeten, -and freeze.--_Mrs. E. I._ - - -_Cocoanut Ice Cream._ - -One grated nut, three and a half quarts of milk, one pint of cream, -two tablespoonfuls arrow-root mixed in a little cold milk. Sweeten to -the taste, and freeze.--_Mrs. D. R._ - - -GELATINE ICE CREAM. - -Soak one-half package of Cox's gelatine in a pint of morning's milk. -Boil three pints of milk, and while hot, pour on the gelatine, -stirring till dissolved. When cold, add two quarts of cream, and -sweeten and season to your taste. Then freeze. It is improved by -whipping the cream before freezing.--_Miss E. T._ - - -WHITE ICE CREAM. - -Three quarts milk, whites of four eggs beaten light, three -tablespoonfuls arrow-root mixed in a little cold water and added to -the eggs. Boil the milk and pour over the eggs, etc. Then put on the -fire and thicken a little. When nearly cold, add a quart of cream. -Sweeten and season to the taste and freeze.--_Mrs. D. R._ - - -_Ice Cream without Cream._ - -One gallon milk, yolks of two eggs well beaten, whites of twelve eggs -well beaten. Sweeten and scald the milk, and pour it on the eggs, -stirring all the time. Put it in the kettle again and let it come to a -boil. Season to the taste and freeze at once.--_Mrs. E. W._ - - -BISQUE ICE CREAM. - -One half-gallon of freshly turned clabber, one-half gallon rich sweet -cream, one good vanilla bean boiled in one-half pint sweet milk, sugar -to the taste. Churn this five minutes before freezing. One can of -condensed milk may be used with less clabber. MRS. H. L. S. - - -BUTTERMILK CREAM. - -One gallon buttermilk, yolks of eight eggs, and whites of four, well -beaten; three pints sweet milk. Boil the sweet milk and pour on the -eggs; then thicken, stirring all the time. When cool stir in the -buttermilk slowly, season and sweeten to the taste, then -freeze.--_Mrs. D. R._ - - -CARAMEL CUSTARD (_Frozen_). - -Make a rich custard, allowing a cup of nice brown sugar to every -quart. Stew the sugar till it burns a little. Then mix it with the -custard while both are hot. Boil two sticks cinnamon in the -custard.--_Mrs. J. J. B._ - - -FROZEN CUSTARD. - -One quart fresh milk, eight eggs, yolks and whites beaten separately. -Put the milk on the fire, sweetened to the taste, and let it come to -boiling heat; then take it off and add the yolks. Then wash the kettle -and put the custard on the fire again, and let it boil till quite -thick. Take it off, and when cool enough, add the whites. Flavor with -lemon or vanilla, and freeze.--_Mrs. C. N._ - - -_Frozen Custard._ - -Twelve eggs, one gallon milk, four lemons, sugar to taste, -freeze.--_Mrs. Dr. S._ - - -BISQUE. - -Make one-half gallon rich boiled custard, allowing six eggs to each -quart. Add, before taking it from the fire, two pounds of macaroon -almonds. When cold, freeze.--_Mrs. A. P._ - - -PLUMBIERE. - -Make a rich custard, and flavor it when cool with wine and extract of -lemon. When half frozen, add blanched almonds, chopped citron, brandy -peaches cut up, and any other brandied or crystallized fruit. Make the -freezer half full of custard and fill with fruit. - - -FROZEN PUDDING. - -Forty blanched almonds pounded rather fine, one ounce citron cut in -small squares, two ounces currants, two ounces raisins stoned and -divided. Soak all in two wine-glasses wine, all night. Make custard of -a pint of cream or milk. If cream, use yolks of four eggs; if milk, -yolks of eight eggs. Make a syrup of one pound white sugar and a pint -of water. When nearly boiling, put in the fruit and wine and boil one -minute. When cool, mix with the custard. Whip whites of the eggs to a -stiff froth, and add to the custard and syrup after they are mixed. -Add last a wine-glass of brandy.--_Miss E. W._ - - -PLUM PUDDING GLACE. - -To one pint cream or new milk, stir in thoroughly two tablespoonfuls -arrow-root. Boil three pints milk, and while boiling add the cold -cream and arrow-root, also three eggs well beaten, and sugar to the -taste. When cold season with vanilla bean, and stir in half a pound -cut citron, half a pound currants, half a pound raisins cut and -seeded. Freeze hard and serve in moulds.--_Mrs. T._ - - -CREAM SHERBET. - -Three quarts water, four lemons, whites of six eggs, one pound and two -ounces sugar, one pint sweet cream. Mix one-half the sugar with the -cream and eggs, which must be beaten to a stiff froth; mix the rest of -the sugar with the water and lemons. Mix all together just before -freezing.--_Mrs. A. P._ - - -LEMON SHERBET. - -Take one dozen lemons, squeeze out the juice, then slice the rind and -pour over it six quarts boiling water. Mix three pounds sugar with the -lemon juice, and one quart milk, brought to a boil and thickened with -three tablespoonfuls arrow-root or corn-starch. Be careful to remove -all the seed and most of the rind, leaving only a few slices to make -the dish pretty. After the lemonade begins to freeze, stir in the -thickened milk, and the whites of six eggs beaten very light. - - -_Lemon Sherbet._ - -One dozen good lemons, whites of twelve eggs beaten stiff, three -pounds white sugar, one gallon water. Stir all well together and add -one quart nice fresh cream. Stir often while freezing.--_Miss E. T._ - - -_Lemon Sherbet._ - -Two quarts water, four large lemons, one pound and a half sugar, -whites of six eggs. Rub some lumps of sugar on the rind of the lemons. -Powder some of the sugar, beat it with the whites of the eggs, and mix -with the lemonade when it begins to freeze.--_Mrs. M._ - - -_A new Recipe for Lemon Sherbet._ - -Make one and a half gallon rather acid lemonade, grating the peel of -three or four of the lemons before straining the juice into the water. -Let it stand fifteen minutes. Then make and add to it the following -mixture: pour a pint cold water over one box gelatine and let it stand -half an hour; then pour over it one pint boiling water, and let it -stand till thoroughly dissolved. Beat the whites of eight eggs with -two pounds pulverized sugar till as thick as icing; then churn a quart -rich cream till it is reduced to a pint; then beat the froth of the -cream into the egg and sugar. Pour in gradually the lemonade, beating -all the time so as to mix thoroughly, and then freeze. Delicious. ---_Mrs. F. C. W._ - - -ORANGE SHERBET. - -One gallon water, twelve oranges, juice of three lemons, whites of six -eggs. Rub some lumps of sugar on the orange peel. Mix as lemon -sherbet, and freeze.--_Mrs. M._ - - -ORANGE ICE. - -One dozen oranges, juice of two lemons, two quarts water; sugar to the -taste. Rind of four oranges grated on sugar. Freeze as usual.--_Mrs. -G. D. L._ - - -_Orange Ice._ - -Juice of nine oranges, juice of one lemon, one and one-quarter pounds -powdered sugar, two quarts water. To be frozen.--_Mrs. I. H._ - - -PINEAPPLE ICE. - -To a two-pound can of pineapples add three quarts water, half a box -gelatine (prepared as for jelly), juice of two oranges, whites of four -eggs. Remove the black and hard pieces of pineapple, then pass it -through the colander by beating with a potato-masher. Sweeten to your -taste and freeze.--_Mrs. I. H._ - - -_Pineapple Ice._ - -One large pineapple peeled and finely grated, juice of one lemon, two -quarts water. Sweeten to the taste, and freeze hard.--_Mrs. G. D. L._ - - -_Pineapple Ice._ - -Dissolve one box gelatine in one gallon water. Beat two pounds -pineapple through a colander with a wooden pestle. Add the juice of -two lemons and the juice of two oranges; sweeten to your taste, but -add more sugar than is required for ice cream. - -Beat six eggs separately and stir in the mixture. When half frozen, -beat rapidly half a dozen times, at intervals. - -This makes two gallons when frozen.--_Mrs. E. T._ - - -CITRON ICE. - -Slice citron, pour on it a rich, hot lemonade, and freeze.--_Mrs. E. -I._ - - -RASPBERRY ICE. - -Three quarts juice, one quart water. Sweeten heavily, and after -putting in the freezer add the whites of six eggs beaten very light. -The same recipe will answer for currant or cherry ice.--_Mrs. M. C. -C._ - - -WATERMELON ICE (_beautiful and delicious_). - -Select a ripe and very red melon. Scrape some of the pulp and use all -the water. A few of the seeds interspersed will add greatly to the -appearance. Sweeten to the taste and freeze as you would any other -ice. If you wish it very light, add the whites of three eggs, -thoroughly whipped, to one gallon of the icing just as it begins to -congeal. Beat frequently and very hard with a large iron spoon.--_Mrs. -J. J._ - - -GELATINE ICE. - -Let one ounce sparkling gelatine stand an hour in a pint of cold -water. Then add three pints boiling water, one and one-half pounds -loaf sugar, one and one-half pint wine, juice of three lemons, rind -of two lemons. Stir all these ingredients and freeze before allowing -it to congeal. Delicious. - - -AMBROSIA. - -Pare and slice as many oranges as you choose, in a glass bowl. -Sprinkle sugar and grated cocoanut over each layer.--_Mrs. W C. R._ - - -_Ambrosia._ - -Cut pineapple and orange in slices, sprinkle with sugar, and put in a -deep dish alternately to form a pyramid. Put grated cocoanut between -each layer. If you like, pour good Madeira or sherry wine over the -dish.--_Mrs. T._ - - -PINEAPPLE. - -Peel and slice thin, just before eating. Sprinkle pulverized sugar -over it, but nothing else, as the flavor of this delicious fruit is -impaired by adding other ingredients. Keep on ice till wanted.--_Mrs. -S. T._ - - -WATERMELONS. - -Keep on ice till wanted. If lacking in sweetness, sprinkle powdered -sugar over them.--_Mrs. S. T._ - - -CANTALEUPES. - -Cut out carefully the end with the stem, making a hole large enough to -admit an apple. With a spoon, remove the seed. Fill with ice, replace -the round piece taken out, and place on end. Eat with powdered sugar, -salt, and pepper.--_Mrs. S. T._ - - -PEACHES AND CREAM. - -While the first course is being served, peaches should be pared and -split, and the stones removed. Lay in a glass bowl and sprinkle -liberally with powdered sugar. No fruit should be sweetened till just -before eating. Ornament the edges of the bowl with any handsome, -glossy leaves convenient, and serve with cream.--_Mrs. S. T._ - - -STRAWBERRIES - -Should never be washed unless sand or earth adheres to them. Cap -carefully while the first course is being served, or, if more -convenient, you may cap in the morning, but never sweeten till just -before eating, as sweetening long beforehand extracts the juice and -makes the fruit tough. Set it on ice, or in a refrigerator. No ice -must be put on fruit. Serve with cream that has been set on ice. -Decorate the edges of the bowl with strawberry leaves. - -The same directions will apply to raspberries, blackberries, and -dewberries. Whortleberries may be washed, picked, and drained, though -not sweetened till dinner.--_Mrs. S. T._ - - - - -PRESERVES AND FRUIT JELLIES. - - -Always make preserves in a porcelain or brass kettle. If the latter, -have it scoured first with sand, then with salt and vinegar. Then -scald it and put in the sugar and water for the syrup. - -In peeling fruit, throw it into cold water to keep it from turning -dark, and let it remain there till you are ready to throw it in the -boiling syrup. Bear in mind that exposure to the air turns peeled -fruit dark. - -Boil rather quickly. In preserving fruit whole, boil it a short time -in the syrup, take it out, let it get cold, and then put it again in -the kettle. - -Cut sugar is best for preserves which you wish to be clear and -light-colored, but nice brown sugar is best for dark-colored jams and -marmalades, such as those made of blackberries, raspberries, -whortleberries, etc. - -The best peaches for preserving, brandying, or pickling, are white -freestone peaches, not quite ripe enough to eat with cream. Pears and -quinces also should be preserved before they are quite ripe enough for -eating. They should be parboiled before eating. No fruit should be -over-ripe when preserved. Damsons and blue plums should be slit -lengthwise with a pen knife, and set in the sun before preserving, -which will render it easy to extract the stones. Cherries also should -be stoned before preserving. A piece of paper dipped in brandy and -laid on top the preserves will help to keep them. I would suggest to -housekeepers that they always put their preserves in glass jars with -screw tops. By this means they can readily inspect it and see if it is -keeping well, without the trouble of untying the jar and looking -inside, as would be necessary in the case of stone jars. - -Set the jar of preserves, if they become dry or candied, in a pot of -cold water, which allow to come gradually to a boil. If the preserves -ferment, boil them over with more sugar. - -The great secret of making nice fruit jelly is to boil the syrup well -before adding the sugar (which should always be loaf or cut), and you -should allow a pound of sugar to a pint of the juice in acid fruit -jellies, though less will answer for sweet fruit. By boiling the syrup -well before adding the sugar, the flavor and color of the fruit are -retained. Keep the jelly in small, common glasses. - - -SWEETMEAT PRESERVES. - -Cut the rind in any shapes fancied (such as flowers, fruits, leaves, -grapes, fish, etc.), put it in brine strong enough to float an egg, -cover closely with grape leaves, and set away the jar. When ready to -make the preserves, soak the rind in fresh water, changing it till all -taste of salt is removed from the rind. Dissolve four tablespoonfuls -pulverized alum in one gallon water. Lay the rind in this, covered -closely with grape or cabbage leaves. Simmer till it becomes a pretty -green, then soak out the alum by throwing the rind in soft water. - -Pour boiling water on half a pound white ginger, and let it stand -long enough to soften sufficiently to slice easily in thin pieces -(retaining the shapes of the races as much as possible). Then boil it -an hour in half a gallon water, and add one ounce mace and two pounds -best cut sugar. This makes a thin syrup, in which boil the rind gently -for half an hour, adding water to keep the rind covered with syrup. - -Set the kettle away for four days and then boil again as before, -adding two pounds sugar and more water, if necessary. Repeat the -boiling six or seven times, till the syrup is rich and thick and -sufficient to cover the rind. - -The quantity of seasoning given above is for three gallons rind. Allow -two pounds sugar to each pound fruit. This sweetmeat keeps -indefinitely and never ferments.--_Mrs. F. M. C._ - - -WATERMELON OR MUSKMELON MARMALADE. - -Weigh twelve pounds rind, previously soaked in brine, and the salt -extracted by fresh water, parboil, put on with twelve pounds sugar -made into a thin syrup, and boil to pieces. Add the peelings of twelve -oranges and twelve lemons, previously soaked in water, cut in strips -and boiled extremely soft, the water being changed three times while -boiling. Stir constantly from the bottom with a batter-cake turner. -Cook very thick. Put in wide-mouthed glass jars.--_Mrs. S. T._ - - -RIPE MUSKMELON OR WATERMELON PRESERVES. - -During the summer, peel and slice indifferent cantaleupes (such as you -do not care to eat), especially such as are not quite ripe. Throw them -into brine, together with your thickest watermelon rinds, peeling off -the outside skin. When you have enough, weigh them, throw them in -fresh water, which change daily till the salt is extracted. Boil in a -preserving kettle till soft enough to pierce with a straw. Make a -syrup, allowing one pound sugar for each pound fruit. When it boils, -put the rind in it and simmer steadily till the rind is transparent -and the syrup thick. When cool, add the juice and grated rind of -twelve lemons. Let it stand in a bowl several days. Then strain the -syrup (which will have become thin), boil it again, pour over the -rind, and put the preserves in glass jars with screw tops.--_Mrs. S. -T._ - - -RIPE MUSKMELON PRESERVES. - -Peel and slice the melons, soak them twenty-four hours in salt water, -twenty-four hours in alum water, and twenty-four hours in fresh water, -changing the latter several times. Then make a strong ginger tea, in -which boil them slowly till they taste of ginger. - -Make a syrup, allowing a pound and a half sugar to each pound fruit, -and adding mace and sliced ginger (the latter must be soaked in -boiling water twelve hours before it is wanted). Cook the melon in the -syrup till clear and tender. You may use sliced lemons as a seasoning -instead of ginger.--_Mrs. R. L._ - - -PINEAPPLE PRESERVES. - -Parboil the pineapples, then peel and cut in thick slices, carefully -taking out the cores, which, if allowed to remain, will cause the -preserves to ferment. Put a pound of sugar to a pound of fruit, and -let it remain all night to make the syrup. Boil then till done, -without adding a drop of water to the syrup. --_Mrs. F. C._ - - -ORANGE PRESERVES. - -Peel a thin rind off the oranges and make a hole in each end, getting -out all the seed. Pour boiling water over them and let them stand till -next morning. If the water tastes bitter, search for seed. Pour -boiling water over them every day, as long as the bitterness remains. -Boil till soft enough to run a straw through them. Add a pound and a -half sugar to each pound fruit. Make a thin syrup of half the sugar, -and boil the oranges in it a short time. Let them stand in the syrup -three days, then pour the syrup from the fruit, put the rest of the -sugar to it, and boil it down thick. Then pour it over the fruit. A -few lemons added is a great improvement.--_Mrs. J. H._ - - -ORANGE MARMALADE. - -Peel the oranges, taking all the seed and tough skin out of them. Cut -the peel in small pieces, put in cold water and boil till tender. Make -a syrup, one pound sugar to one pint water. Put a pound of the oranges -(mixed with the peel) to a pint of the syrup, and boil all for two -hours.--_Mrs. C. C. McP._ - - -ORANGE MARMALADE. - -The day before making, peel one dozen oranges (no matter how sour and -indifferent). Throw the peel in a bucket of water, take out the seed, -cut up the pulp fine with a pair of old scissors. Then take the peel, -cut it in thin strips and throw it into fresh water. Pare and slice -pippins (or any other nice apple). Weigh six pounds of them, stew with -a little water till perfectly done, and set away. Next day, run this -pulp through a colander into a preserving kettle. Add six pounds sugar -and boil slowly, constantly scraping from the bottom. - -Take the orange peel (which should have been left in soak all night), -boil till perfectly soft and free from bitterness, changing the water -three times while boiling. In another preserving kettle, simmer this -with the orange pulp and two pounds sugar. When both are nearly done, -turn the oranges into the apples and cook them very thick. Cool in a -bowl, and then put in a glass jar with a screw top.--_Mrs. S. T._ - - -SLICED LEMON PRESERVES. - -Take large, firm lemons, not quite ripe, cut in slices one-quarter -inch thick, and take out the seed. Soak in brine a week. Then soak -several days in clear water, changing the water twice a day. When all -the salt and the bitter taste are extracted, weigh the lemons and boil -till tender enough to pierce with a straw. Make a thin syrup, allowing -one pound of sugar to each pound of fruit. Put the lemons in and let -them simmer slowly a good many hours. Pour into a large bowl and let -it remain there several days. At the end of that time strain the syrup -(which will have become thin), put the lemons in it again, and boil -till they jelly. When cool put in a glass jar with a screw top. The -same recipe may be used for oranges.--_Mrs. S. T._ - - -LEMON MARMALADE. - -Every housekeeper should keep a large jar, or other nice vessel, -filled with brine, in which she may throw lemon peels after being -deprived of the grated rind and juice, used for creams, jellies, etc. -These may remain any length of time, to suit one's convenience. Before -preserving, soak in pure water till all the taste of salt is -extracted. Boil till soft enough to pierce with a straw. Then put in a -preserving kettle nine pounds cut sugar and one quart water. As soon -as it boils, add six pounds lemon peel and three pounds nice sliced -apples (pippins are best). Boil till very thick.--_Mrs. S. T._ - - -LEMON PRESERVES - -May be made of lemon peel, prepared exactly by the above recipe. Put -the peel in a preserving kettle and keep covered, while boiling in -clear water, till you can run a straw through it. Then throw it into a -rich syrup (one pound sugar to one of lemon peel), and boil a long -time. Put in a bowl till the next day; then take the syrup (which will -be somewhat thin) and boil again till very thick. Pour it over the -lemon, and when cold it will be jellied.--_Mrs. S. T._ - - -PEACH PRESERVES. - -Pare white freestone peaches, not quite ripe. Split in half, take out -the stones, and throw the peaches in a bucket of water to prevent them -from turning dark. Make a syrup of white sugar, using as many pounds -of sugar as you have pounds of peaches. When it has boiled thick, put -in as many peaches as will cover the bottom of the kettle. Let them -boil till nearly done; then take them out, one by one, in a perforated -spoon. Lay them in dishes and set in the sun. When all the peaches -have been carried through this process, put back the first dish of -peaches in the kettle, taking them out when a pretty amber color, and -so on till all have been boiled twice. Meantime the peach-kernels -should have been scalded and skinned. Put them in the boiling syrup, -which must be kept on the fire till very thick. Put the peaches when -cool in glass jars, and pour the syrup over them. In a few days -examine, and if the syrup has become thin, boil again.--_Mrs. S. T._ - - -_Peach Preserves._ - -Pare, and add to a pound of peaches one and one-quarter pounds best -sugar. Cook very fast for a few moments, in a porcelain kettle. Turn -out in a bowl, cover with muslin or cambric, set in the sun, stirring -every day till they seem quite transparent. They retain their flavor -much better this way than when cooked on the fire. Put in jars, cover -with paper saturated with brandy, and tie up tightly to exclude the -air.--_Mrs. P. W._ - - -PEACH MARMALADE. - -Boil twelve pounds soft peaches in a little water. When reduced to a -pulp, run through a colander and boil again till very thick, -constantly scraping from the bottom. Add half a pound sugar to one -pound fruit. Cool in a bowl, and then put in glass jars with screw -tops. Pear marmalade may be made by the same recipe, and also apple -marmalade, except that you flavor the last with lemon juice and -rind.--_Mrs. S. T._ - - -BRANDY PEACHES. - -For twelve pounds large freestone Heath peaches, not quite ripe and -delicately pared, make a syrup of four pounds sugar. Scald a few -peaches at a time in the syrup, till all have gone through this -process. Place on dishes to cool. Then put in glass jars and add -enough good whiskey or brandy to the syrup to cover the peaches. Any -spirit will do, if strong enough. Add a few blanched peach-kernels. In -a few days see if more liquor or sugar is required. If so, drain off -the syrup, add what is needed, and pour again over the fruit. It is a -mistake to put too much sugar. Always use freestone peaches.--_Mrs. S. -T._ - - -_Brandy Peaches._ - -Put the peaches (a few at a time) in boiling lye. Let them remain five -minutes, to loosen the fur. Then take them out and wipe perfectly -clean and white. Then drop them in cold water. Boil them gently in a -rich syrup till a straw will pierce them. Then put in a jar, and mix -equal parts of French brandy with the syrup. Carefully exclude the -air.--_Mrs. G. N._ - - -PEAR PRESERVES. - -Scald the fruit, but do not let it remain till it comes to pieces. -Boil till clear, in a syrup made of as many pounds of sugar as you -have of fruit.--_Mrs. J. J. A._ - - -PRESERVED APPLES FOR WINTER USE. - -Pare and slice pippins. Put to each pound apples half a pound sugar, -and to every eight pounds thus sweetened one quart water, a few -cloves, the thin rind and juice of a lemon. Stew till clear, and eat -with cream.--_Mrs. B. J. B._ - - -APPLE MANGE. - -Stew and mash well three pounds pippins, then add three pounds sugar. -Just before they are done, add a few drops lemon juice. Put in moulds -and it will keep two years. Turned out and sliced, it is a nice dish -for tea. Quinces are as nice as apples, prepared this way.--_Mrs. B. -J. B._ - - -CRAB APPLE PRESERVES. - -Put the crab apples in a kettle, with some alum, keeping them -scalding hot for an hour. Take them out, skin and extract the seed -with a small knife, leaving on the stems. Put them in cold water -awhile, then take them out, wipe them and put them in a syrup made of -as many pounds sugar as you have of fruit. Let them stew gently till -they look clear, then take them out and let the syrup boil longer. -Siberian crabs may be preserved in the same way, except that they are -not peeled and cored. - - -QUINCE JAM. - -Pour boiling water over them and let them remain till the skin rubs -off easily. Then peel them and cut off the fair slices. To each pound -put twelve ounces sugar, and let them stew together till the syrup is -sufficiently thick. - -Quince preserves may be made by the same recipe as that used for -pears. - - -DAMSON PRESERVES. - -With a sharp penknife, cut a long slit lengthwise in each damson. -Spread in dishes and set in the sun till the seed comes out readily. -Then boil till thoroughly done in a thick syrup made of as many pounds -sugar as there are pounds of damsons. - -Preserve green gage plums and other plums by the same recipe.--_Miss -P._ - - -FOX GRAPE PRESERVES. - -Seed the grapes, then pour scalding water on them and let them stand -till cold; then draw off the water, put one pound sugar to one pound -of grapes, and boil gently about twenty minutes.--_Mrs. A. D._ - - -CHERRY PRESERVES. - -Wash, pick and stone the cherries, saving the juice. Allow one pound -sugar to each pound fruit. Boil the juice and sugar to a thick syrup, -then put in half the cherries and stew till nearly done. Take them out -with a perforated spoon and lay on dishes. Pat in the other half, let -them stew as long as the first; then take out and lay in dishes. -Meantime boil the syrup gently. When the cherries are cool, put them -again in the syrup and boil a short time. Pour in a large bowl and -cool, then put in glass jars and cover tightly. - -Scarlet short stems and large wax cherries are best for -preserving.--_Mrs. S. T._ - - -STRAWBERRY PRESERVES. - -Cap the berries. Put one and a half pounds sugar to each pound fruit. -Let them stand two or three hours, and then boil thirty minutes. - - -STRAWBERRY JAM. - -Cap and wash the berries, and put them on to stew with a very small -quantity of water. Stir constantly. When thoroughly done and mashed to -a soft pulp, add one pound sugar to each pound fruit. The advantage of -adding sugar last is that it preserves the color and flavor of the -fruit. Stew till sufficiently thick, scraping constantly from the -bottom with a batter-cake turner.--_Mrs. S. T._ - - -RASPBERRY JAM. - -Wash and pick the berries, boil with a little water, mashing and -scraping from the bottom as they simmer. When reduced to a thick pulp, -add one-half pound sugar to each pound berries. Stew till very thick, -scraping constantly from the bottom. Cool in a large bowl, then put in -a glass jar with screw top. Blackberry, Dewberry, and Whortleberry Jam -may be made by the same recipe. - - -FIG PRESERVES. - -Pick the figs fully ripe the evening before. Cut off about half the -stem, and let them soak all night in very weak salt and water. Drain -off the salt water in the morning and cover them with fresh. Make a -thick syrup, allowing three-quarters pound loaf sugar to each pound -fruit. When it boils, drop the figs carefully in and let them cook -till they look clear. When done take from the fire and season with -extract of lemon or ginger. - -The figs must not be peeled, as the salt water removes the roughness -from the skin and keeps the fruit firm and hard.--_Miss A. S._ - - -TOMATO PRESERVES (_either ripe or green_). - -The day before preserving, peel and weigh eight pounds pale yellow, -pear-shaped or round tomatoes, not quite ripe; spread on dishes -alternate layers of tomato and sugar, mixing with the latter the -grated rind and juice of four lemons. In the morning, drain off the -juice and sugar and boil to a thick syrup. Drop in half the tomatoes -and boil till transparent. Take up with a perforated spoon and put on -dishes to cool. Then carry the other half through exactly the same -process. Then strain the juice, wash the kettle, and put in the juice -again. When it boils hard, put in again the first boiled tomatoes. -Take them out when they become amber color, and put in the rest. When -they are all boiled to an amber color, and cooled on dishes, put them -in half-gallon glass jars, and add the syrup after it has been boiled -to a thick jelly.--_Mrs. S. T._ - - -GREEN TOMATO SWEETMEATS. - -Slice the tomatoes and soak them a day and night in salt and water, -then in fresh water for an hour or two, then scald in alum water with -grape leaves. When taken out of alum water, put in cold water to cook. -Scald in ginger-tea and again put in cold water, while you make the -syrup. To each pound tomatoes put one and a quarter pounds sugar and a -few races of white ginger. Cook the tomatoes till clear, the syrup -till thick. When cool, season the syrup with essence of lemon and pour -over the tomatoes.--_Mrs. C. M._ - - -RECIPE FOR PUTTING UP FRUIT. - -For fruit not very acid, weigh one-quarter of a pound white sugar to -one pound fruit perfectly ripe. After sprinkling the fruit with sugar, -put it in a preserving kettle and let it just come to a boil. Then put -it quickly in glass self-sealing cans, being careful to screw down -the tops tightly.--_Mrs. Dr. E. T. R._ - - -CANDIED FRUIT. - -Preserve the fruit, then dip it in sugar boiled to a candied -thickness, and dry it. Grapes and some other fruits may be dipped in -uncooked. - - -LEMON CONSERVES. - -Wash and dry ten lemons. Pare the yellow rind off clear of the white, -and beat it in a mortar with double its weight of sugar. Pack closely -in a jar and cover with part of the sugar.--_Mrs. T._ - - -ORANGE CONSERVES. - -Cut the peel in long, thin strips, and stew in water till all -bitterness is extracted. Drain off this water and stew again in a -thick syrup, allowing one pound sugar to each pound peel. Put away in -a cool place for flavoring puddings, pies, etc. - - -PEACH CONSERVES. - -Pare the peaches and cut from the stone in thick slices. Make a syrup, -allowing three-quarters pound sugar to each pound fruit. Boil the -peaches and put them on dishes to dry. As they dry, roll them in -granulated sugar, and pack in jars or boxes.--_Mrs. W. P._ - - -GOLDEN SYRUP. - -Five pounds white sugar; one quart water. Let it boil two or three -minutes, then add two pounds strained honey. It will keep for -months.--_Mrs. D. C._ - - -BLACKBERRY JELLY. - -Crush one quart blackberries with one pound best loaf sugar. Cook it -over a gentle fire till thick, then add one gill best brandy. Stir it -while over the fire, then put it in pots.--_Mrs. E._ - - -CURRANT JELLY WITHOUT COOKING. - -Press the juice from the currants and strain it. To one pint juice -put one pound white sugar. Mix together till the sugar is dissolved. -Then put them in jars, seal them and expose them to a hot sun two or -three days.--_Mrs. E._ - - -CURRANT JELLY. - -Pick ripe currants from the stem, and put them in a stone jar. Then -set the jar in an iron pot and let the fruit boil till the juice is -extracted. Pour in a flannel bag and let it drip through--without -squeezing, however, as this makes it cloudy. - -To each pint of juice add one pound good white sugar. Boil about -twenty minutes and keep it well skimmed. Put in the glasses while hot, -and sun daily.--_Mrs. P. W._ - - -CRANBERRY JELLY. - -Wash and pick the cranberries, put them in the preserving kettle with -a very small quantity of water, cover closely and stew till done. Pour -through a jelly bag or coarse towel, without squeezing, as this will -prevent it from being clear. Measure and pour the liquid into the -preserving kettle. Let it boil up and remove the scum, then add the -sugar, cut or loaf, one pound to a pint. Boil about twenty minutes, or -until it jellies. It preserves the color of fruit jellies to add the -sugar as late as possible.--_Mrs. S. T._ - - -APPLE JELLY. - -Take half a peck of pippin apples, wash them clean, slice them from -the core, put them in a preserving kettle with a quart of water. Boil -till entirely soft, then strain through a flannel bag. To each pint of -juice add one pound white sugar and the juice of three lemons. Boil -till jellied. Do not stir while boiling.--_Mrs. P. W._ - - -_Apple Jelly._ - -Pare and stew sour, juicy apples (Greenings are best), in enough water -to cover them. Strain as for currant jelly. Allow a pound of sugar -for each pound of juice. Put them together and strain. Boil four or -five minutes, skimming thoroughly.--_Mrs. M. B. B._ - - -_Apple Jelly._ - -Take any number of juicy apples, put them in a porcelain kettle, and -boil to rags. Then strain them through a cloth or sieve. Put a pound -of loaf sugar to each pint of the juice, and boil till it jellies. -Flavor with the seed beaten in a mortar, and put in while the apples -are cooking.--_Mrs. G. W._ - - -CRAB APPLE JELLY. - -Slice the apples, take out the cores and seed, as they make the jelly -bitter. Put them in a kettle cover with water, and boil till quite -soft, keeping it well skimmed. Pour the pulp in a jelly bag, and let -it drip through. To each pint of juice, add one pound and a half of -sugar. Pour in the glasses while hot. Delicious with meats.--_Mrs. P. -W._ - - -QUINCE JELLY. - -Make the same as apple jelly, only do not pare or core the fruit, as -much of the jelly is contained in those parts. Or, you may take the -sound parings and cores, stew them and strain the liquor twice, and -you will have a jelly as nice as that made from the fruit. To each -pound of juice allow one pound of sugar. Boil fifteen minutes.--_Mrs. -M. B. B._ - - -ORANGE JELLY. - -Grate the rinds of two Seville and two China oranges, and two lemons. -Squeeze the juice of six oranges and three lemons. Add one and a -quarter pounds of loaf sugar and one-quarter of a pint of water, and -boil till it jellies. Have ready a quart of isinglass jelly, made -quite stiff. Put it to the syrup and let it boil up once. Then strain -it and put it in a mould.--_Mrs. V. P. M._ - - -JELLY ORANGES. - -Dissolve one package gelatine in one cup cold water, afterwards adding -two cups boiling water to thoroughly dissolve it. Add then three cups -white sugar, one-quarter teaspoonful cinnamon, grated rind of three -oranges, juice of twelve fine oranges. Strain through a flannel bag -into a pitcher, without shaking or squeezing. Extract the pulp from -the orange, by making a hole in one end of it large enough to admit a -mustard spoon. Soak the rind a few hours, and then pour the jelly into -each orange through the hole at the end. Then set aside to congeal. -Garnish with orange leaves. Cut each orange in two. A very ornamental -dish.--_Mrs. McG._ - - -GREEN GRAPE JELLY. - -Gather Catawba grapes before ripening. Pick them from the stem, wash -them, and put them in a stone jar. Set the jar in a kettle of cold -water over a hot fire. When the juice comes out of the grapes, take -the kettle off and strain the grapes. To each pint of juice put one -pound of the best loaf sugar. Boil twenty minutes in the kettle. Ripe -grape jelly may be made in the same way.--_Mrs. E._ - - -GRAPE JELLY. - -The chief art in making jelly is to boil it continuously, slowly and -gently. It will not harden well if the boiling stops, even for a few -moments. To preserve the true color and flavor of fruit in jellies or -jams, boil well before adding the sugar; in this way the water -contained in all fruit juices is evaporated. Heat the sugar before -adding it. In making grape jelly, pick the grapes from their stems, -wash them, put them over the fire in a vessel containing a little -water, to keep them from burning. Stew a few moments; mash gently with -a silver spoon, strain, and to every pint of juice, allow one pound of -white sugar. After the juice comes to the boiling point, boil twenty -minutes, pour it over the heated sugar, and stir constantly till all -is dissolved. Then fill the jelly glasses.--_J. I. M._ - - -REMEDY FOR MOULDINESS IN FRUIT JELLIES. - -Fruit jellies may be preserved from mouldiness by covering the surface -one-quarter of an inch deep with finely pulverized loaf sugar. Thus -protected, they will keep for years.--_Mrs. R. C. M. W._ - - -TOMATO JELLY. - -Take ripe tomatoes, peel them carefully, cutting out all the seams and -rough places. To every pound put half a pound of sugar. Season with -white ginger and mace. Boil to a stiff jelly, then add enough good -cider vinegar to keep it.--_Mrs. Dr. P. C._ - - -SUGAR CANDY. - -Two cupfuls sugar, one cupful water, one wineglassful vinegar, one -tablespoonful butter. Cook ten or fifteen minutes.--_Mrs. Dr. J._ - - -_Sugar Candy._ - -Three cupfuls sugar, half a cupful vinegar, half a cupful water, juice -of one lemon. Boil without stirring, till brittle. Pour on a buttered -dish and pull till white and light.--_Mrs. McG._ - - -SUGAR KISSES. - -Whisk the whites of four eggs to a stiff froth and stir in half a -pound sifted white sugar. Flavor as you like. Lay it when stiff in -heaps the size of a small egg, on white paper. Lay on a board half an -inch thick and put in a hot oven. When a little yellowish, slip off -two of the kisses with a knife and join the bottom parts together. -Continue till all are thus prepared.--_Mrs. R._ - - -NUT CANDY. - -Make sugar candy by one of the foregoing receipts, but instead of -pouring it into a dish, drop it at intervals over a buttered dish. On -each bit of candy thus dropped, lay half the kernel of an English -walnut, and when a little cool, pour half a spoonful of sugar candy on -top. Candy of almonds, pecans, or palm nuts may be made by the same -recipe.--_Mrs. S. T._ - - -CREAM CANDY. - -Two pounds of sugar, half a cup water, two tablespoonfuls vinegar, one -tablespoonful butter. Boil twenty minutes. Season with lemon or -vanilla, just as you take it off. Put in a dish and stir till -cold.--_Mrs. McN._ - - -MOLASSES CANDY. - -Boil one quart molasses in a rather deep vessel. Boil steadily, -stirring from sides and bottom. When a little, poured in a glass of -cold water, becomes brittle, it is done. Pour in a buttered dish and -pull as soon as cool enough to handle, or you may stir in, when it is -nearly done, some picked kernels of the common black walnut. Boil a -little longer, pour on a buttered dish, and cut in squares just before -it gets cold.--_Mrs. S. T._ - - -CARAMELS. - -One cake (half a pound) of Baker's chocolate broken up, four pounds -brown sugar, half a pound fresh butter, one pint of milk. Pour the -milk in a preserving kettle and pour the other ingredients into this. -Let it boil at least half an hour, stirring frequently. When done, a -crust of sugar will form on the spoon and on the side of the kettle. -Pour in a large tablespoonful extract of vanilla, take from the fire -and stir rapidly till it begins to thicken like mush. Then pour -quickly into buttered dishes or pans, and when nearly cold cut into -small squares.--_Mrs. S. T._ - - -_Caramels._ - -Three pounds white sugar, half a pound of chocolate, one pint milk, -six ounces of butter. Boil three-quarters of an hour and stir -constantly.--_Mrs. R. C._ - - -CHOCOLATE CARAMELS. - -Two and one-half pounds of sugar, three-quarters pound of chocolate, -one quarter pound of butter, half a pint of milk or cream.--_Mrs. W. -C. R._ - - -CREAM CHOCOLATE. - -One cupful of cream, with enough white sugar to thicken it. Boil till -thick, and when cold, roll up in little balls and put them on a dish -on which has been poured some melted chocolate. Then pour over them -with a spoon some melted chocolate. When quite cool, cut apart and -trim off the edges, if uneven. This cream should be seasoned with a -few drops of vanilla and the dish should be buttered.--_Miss N._ - - -COCOANUT CARAMELS. - -One-quarter pound Baker's chocolate (half cake), one-quarter pound -butter, two pounds nice brown sugar, one teacup rich milk. Stew half -an hour or till thick. Add a grated cocoanut. Stir till it begins to -boil again. Take from the fire, stir in a tablespoonful vanilla, and -pour into buttered dishes. When cool enough to handle, make into -balls, the size of a walnut and place on buttered dishes.--_Mrs. S. -T._ - - -_Cocoanut Caramels._ - -Pour a teacup of boiling milk over one-quarter cake of pounded -chocolate. Let it steep an hour, then add one and one-quarter pounds -of white sugar, and the milk of a cocoanut. Boil till perfectly done. -Then remove from the fire, adding the grated cocoanut. Season with -vanilla, pour in buttered dishes, and cut in blocks.--_Mrs. W. C._ - - -COCOANUT BALLS. - -Wet two pounds of sugar with the milk of a cocoanut. Boil and stir -till it begins to granulate. Then stir in the cocoanut grated fine. -Boil a short time longer, then pour into buttered dishes, and as soon -as it can be handled make into balls.--_Mrs. J. M._ - - -COCOANUT DROPS. - -The white part of a grated cocoanut, whites of four eggs well beaten, -one-half pound sifted white sugar. Flavor with rose water or lemon. -Mix all as thick as can be stirred; lay in heaps half an inch apart, -on paper or on a baking-pan, in a hot oven. Take them out when they -begin to look yellowish.--_Mrs. R._ - - -ALMOND MACAROONS. - -One-half pound almonds, blanched and pounded, with a teaspoonful -essence of lemon, till a smooth paste. Add an equal quantity of sifted -white sugar and the whites of two eggs. Work well together with a -spoon. Dip your hand into water and work them into balls the size of a -nutmeg. Lay them on white paper an inch apart, then dip your hand in -water and smooth them. Put them in a slow oven for three-quarters of -an hour. Cocoanut may be used instead of almonds.--_Mrs. M. G. H._ - - - - -WINE. - - -Be sure to get perfectly ripe fruit for making wine, but do not gather -it immediately after rain, as it is watery then and less sweet than -usual. - -Be very careful to stop the wine securely as soon as fermentation -ceases, as otherwise it will lose its strength and flavor. Watch -carefully to see when fermentation ceases. - -Strawberry wine makes a delicious flavoring for syllabub, cake, jelly, -etc., and so does gooseberry wine. Dewberries make a prettier and -better wine than blackberries, and have all the medicinal virtues of -the latter. - -The clearest wine is made without straining, by the following process: -Take a tub or barrel (a flour-barrel for instance), and make a little -pen of sticks of wood at the bottom. On top of this pen lay an armful -of clean straw. Bore a hole in the side of the tub or barrel as near -the bottom as possible, and set it on a stool or box so as to admit of -setting a vessel underneath it. After mashing the berries intended for -wine, put them on top the straw, and let the juice drain through it -and run through the hole at the side of the tub or barrel into the -vessel set beneath to catch it. Be careful to have this vessel large -enough to avoid its being overrun. Any open stone vessel not used -before for pickle will answer, or a bucket or other wooden vessel may -be used. Let the berries remain on the straw and drain from evening -till the next morning. Some persons make a slight variation on the -process above described, by pouring hot water over the berries after -putting them on the straw. After the draining is over, an inferior -sort of wine may be made by squeezing the berries. - -The following process will make wine perfectly clear: To a half-gallon -of wine put two wine-glasses of sweet milk. Stir it into the wine and -pour it all in a transparent half-gallon bottle. Stop it and set it by -for twenty-four hours, at the end of which time the wine will be -beautifully clear, the sediment settling with the milk at the bottom. -Pour off the wine carefully into another bottle, not allowing any of -the sediment or milk to get into the fresh bottle. The same directions -apply to vinegar. - - -BLACKBERRY WINE. - -Fill large stone jars with ripe black or dewberries. Cover them with -water, mash them, and let them stand several hours, or, if freshly -gathered, let them stand all night. Then strain through a thick cloth -and add three pounds white sugar to each gallon of juice. Let the wine -stand a few days in the jars, stirring and skimming each day. Put it -in a demijohn, but do not cork it up for some time.--_Mrs. M. D._ - - -_Blackberry Wine._ - -Measure the berries and bruise them; to every gallon adding one quart -of boiling water. Let it stand twenty-four hours, stirring -occasionally; then strain off the liquor into a cask, adding two -pounds sugar to every gallon. Cork tight and let it stand till the -following October, when it will be ready for use without further -boiling or straining. - - -_Blackberry Wine._ - -One bushel very ripe berries makes ten gallons wine. Mash the berries -as fine as possible and pour over them a water-bucket of clear spring -water. Cover it and let it stand twenty-four hours to ferment. Next -day strain through a cloth, and to every three quarts juice add two -quarts clear cold water and five pounds common brown sugar. Pour in a -demijohn or runlet, reserving some to fill the vessel as fermentation -goes on. After six or eight days, put to every ten gallons one-half -box gelatine. After two weeks, cover the bung-hole with a piece of -muslin. Two or three weeks later, cork tightly and then leave -undisturbed for six months. After that time, bottle and seal. Superior -currant wine may be made by this recipe.--_Mrs. F._ - - -_Blackberry Wine._ - -Fill a large stone jar with the ripe fruit and cover it with water. -Tie a cloth over the jar and let them stand three or four days to -ferment; then mash and press them through a cloth. To every gallon of -juice add three pounds of brown sugar. Return the mixture to the jar -and cover closely. Skim it every morning for more than a week, until -it clears from the second fermentation. When clear, pour it carefully -from the sediment into a demijohn. Cork tightly, set in a cool place, -When two months old it will be fit for use.--_Mrs. Gen. R. E. Lee._ - -[Copied from a recipe in Mrs. Lee's own handwriting.] - - -GRAPE WINE. - -Take any convenient quantity of perfectly ripe grapes. Mash them so as -to break all the skins, and put them in a tub or other clean vessel, -and let them remain twenty-four hours; with a cider-press or other -convenient apparatus, express all the juice, and to each gallon of -juice thus obtained add from two to two and a half pounds of white -sugar (if the grapes are sweet, two pounds will be enough), put the -juice and sugar in a keg or barrel, and cover the bung-hole with a -piece of muslin, so the gas can escape and dust and insects cannot get -in; let it remain perfectly quiet until cold weather, then bung up -tightly. This wine will need no clarifying; if allowed to rest -perfectly still it can be drawn off perfectly clear.--_Mr. W. A. S._ - - -_Grape Wine._ - -Pick the grapes from the bunch, mash thoroughly, and let them stand -twenty-four hours. Then strain and add three pounds of sugar to every -gallon of juice. Leave in a cask six months, and then bottle, putting -three raisins in each bottle.--_Mrs. R. L._ - - -_Grape Wine._ - -Press the grapes, and when the juice settles, add two pounds of white -sugar to four quarts of juice. Let it stand twenty-four hours, drain, -put in a cask; do not stop tightly till the fermentation is -over.--_Mrs. R. A._ - - -CATAWBA GRAPE WINE. - -Mash ripe grapes to a pulp, and let them stand twenty-four hours. Then -squeeze through a cloth, and add two pounds of sugar to each gallon of -pure juice. Put in a cask, leave the bung out, and put coarse muslin -over the hole to admit the air. Let it stand six weeks, or till -fermentation ceases. Then close the mouth of the cask and let the wine -stand several months, after which it may be drawn off.--_Mrs. R. D._ - - -_Catawba Grape Wine._ - -To every gallon of grape juice add one quart of cold, clear water, and -three pounds of "A" sugar. Pour into a runlet and let it remain -uncorked fourteen days, and then cork loosely. Add half a box gelatine -to every ten gallons, fourteen days after making it. At the end of a -month tighten the cork, then let it remain undisturbed for six months, -after which it may be carefully racked, bottled, and sealed.--_Mrs. -Dr. E._ - - -FOX GRAPE WINE. - -To every bushel of fox grapes add twenty-two quarts of water. Mash the -fruit and let it stand twenty-four hours. Strain through a linen or -fine sieve that will prevent the seed from getting through. To every -gallon of juice add two pounds of brown sugar. Fill the cask not quite -full. Let it stand open fourteen days, and then close the bung.--_Mrs. -Gen. R. E. Lee._ - -[The above was copied from an autograph recipe of Mrs. Lee's, kindly -furnished by her daughter.] - - -WILD BLACK GRAPE WINE. - -Pick the grapes from the stem and cover with water. Mash and strain -immediately. Add three pounds white sugar to one gallon juice. Garden -grape wine is made in the same way. If you prefer a red wine, let the -water stand on the grapes all night. The light wine is the best, -however. - -This wine has to be kept much longer than blackberry wine before it is -fit for use.--_Mrs. M. D._ - - -NATIVE GRAPE WINE. - -Pick all the perfect grapes from the bunches, wash them and pack them -down in a wooden or stone vessel. Pour over them boiling water--about -one quart to every bushel of grapes. Tie a cloth over them and let -them stand a week or ten days. Then strain it and add three pounds -sugar to every gallon juice, mixing it well. Put in demijohns and tie -a cloth over the top. Let it stand six months, and then cork it -tightly. The wine will be fit for use in nine months.--_Mrs. Dr. S._ - - -GOOSEBERRY WINE. - -To every gallon of gooseberries add three pints of boiling water. Let -it stand two days, then mash and squeeze out the juice, to every -gallon of which add three pounds of sugar. Put it in a cask and draw -off about the usual time of drawing off other wines.--_Mrs. R. T. H. -A._ - - -CURRANT WINE. - -Put three pounds of brown sugar to every squeezed gallon of currants. -Add a gallon of water, or two, if juice is scarce. It is better to put -it in an old wine-cask and let it stand a year before you draw it -off.--_Mrs. Gen. R. E. Lee._ - -[Copied from a recipe in her own handwriting.] - - -_Currant Wine._ - -Mash the currants well and strain through a linen towel. Add a gallon -of water to every gallon of juice. Allow three pounds sugar to every -gallon of the mixture. Put in a cask and cork loosely till -fermentation is over. Bottle in September.--_Mrs. Dr. S._ - - -_Currant Wine._ - -To one gallon well picked and washed currants, add one gallon water. -Let it stand twenty-four hours, then strain through a flax linen -cloth. Add to a gallon of juice and water three pounds brown sugar. -Let it stand fourteen days in a clean, open cask.--_Mrs. Dr. E._ - - -CHERRY WINE. - -Measure the berries and bruise them, adding to every gallon one quart -boiling water. Let it stand twenty-four hours, stirring occasionally. -Then strain off the liquor, put in a jar, adding two pounds sugar to -every gallon. Stop tightly, and let it stand till the next October, -when it will be fit for use without straining or boiling. - - -STRAWBERRY WINE. - -Mash the berries and add to each gallon of fruit a half-gallon boiling -water. Let it stand twenty-four hours, then strain and add three -pounds brown sugar to each gallon juice. Let it stand thirty-six -hours, skimming the impurities that rise to the top. Put in a cask, -reserving some to add as it escapes from the cask. Fill each morning. -Cork and seal tightly after the fermentation is over.--_Mrs. E._ - - -ORANGE WINE. - -One gallon juice of sour oranges, four gallons water, twenty pounds -sugar. Boil it and clarify with the whites of two eggs; skim the -liquid till the scum has disappeared. Pour into a vessel of suitable -size, taking the precaution to first strain it through flannel. Add -three-quarters of a bottle of raw juice and let it ferment. Bottle in -six months. Put less sugar if you prefer a wine less sweet.--_Mrs. N._ - - -CIDER WINE. - -One gallon sweet cider, three pounds sugar. Put in a cask and let it -ferment. Keep the vessel full so that it will run over. Let it stand -fifteen days. Put the corks in a little tighter every day. Let it -stand three months, then bottle and seal up.--_Mrs. E. B._ - - -TOMATO WINE. - -Pick small, ripe tomatoes off the stems, put them in a clean bucket or -tub, mash well, and strain through a linen rag (a bushel will make -five gallons of juice). Add from two and a half to three pounds brown -sugar to each gallon. Put in a cask and let it ferment like raspberry -wine. If two gallons water be added to a bushel of tomatoes, the wine -will be as good.--_Mrs. A. D._ - - -EGGNOG. - -To each egg one tablespoonful of sugar, one wine-glassful of milk, one -wine-glassful of liquor. The sugar and yolks to be well beaten -together, and the whites (well beaten) added by degrees. To twelve -eggs, put eight glassfuls of brandy and four of wine. Put the liquor -in the yolks and sugar, stirring slowly all the time; then add the -whites, and lastly the milk.--_Mrs. F._ - - -_Eggnog._ - -Three dozen eggs, three pounds of sugar, half a gallon of brandy, half -a pint of French brandy, half a gallon of milk. Beat the yolks and -whites separately. Stir the sugar thoroughly into the yolks, add the -brandy slowly so as to cook the eggs, then add the milk, and lastly -the whites, with grated nutmeg, reserving enough for top-dressing. ---_Mrs. P. W._ - - -_Eggnog._ - -Take any number of eggs you wish, beat the whites and yolks separately -and as light as possible. Stir into the yolks, while beating, a -tablespoonful of sugar to each egg. Then pour on the yolks and sugar a -small wine-glassful of wine, flavored with a little vanilla, to each -egg. On that pour a wine-glassful of rich milk or cream to each egg. -Beat the whites as if for cake, then beat in enough sugar to make them -smooth and stiff. Stir this into the eggnog for twenty minutes, and -grate nutmeg on the top.--_Mrs. R. C._ - - -APPLE TODDY. - -Half a gallon of apple brandy, half a pint of French brandy, half a -pint of peach brandy, half a pint of Madeira wine, six apples, baked -without peeling, one pound of sugar, with enough hot water to -dissolve it; spice, if you like. This toddy, bottled after straining, -will keep for years, and improve with age.--_Mrs. C. C. McP._ - - -_Apple Toddy._ - -One gallon of apple brandy or whiskey, one and a half gallon of hot -water, well sweetened, one dozen large apples, well roasted, two -grated nutmegs, one gill of allspice, one gill of cloves, a pinch of -mace. Season with half a pint of good rum. Let it stand three or four -days before using.--_Col. S._ - - -RUM PUNCH. - -Make a rich, sweet lemonade, add rum and brandy to taste, only dashing -with brandy. It must be sweet and strong.--_Mrs. D. R._ - - -REGENT PUNCH. - -One pint of strong black tea (in which put the rind of four lemons cut -very thin). Two pounds of sugar, juice of six lemons, juice of six -oranges, one pint of French brandy, one pint of rum, two quarts of -champagne. Serve in a bowl, with plenty of ice.--_Mrs. C. C. McP._ - - -TEA PUNCH. - -Three cups of strong green tea (in which put the rind of six lemons, -pared very thin), one and one-half pound of sugar, juice of six -lemons. Stir together a few minutes, then strain, and lastly add one -quart of good rum. Fill the glasses with crushed ice when used. It -will keep any length of time bottled. Fine for hot weather.--_Mrs. A. -B._ - - -ROMAN PUNCH. - -Grate the rind of four lemons and two oranges upon two pounds of -sugar. Squeeze the juice of these, and let it stand several hours. -Strain them through a sieve. Add one quart of champagne and the -whites of three eggs, beaten very light. Freeze, and serve in hock -glasses.--_Mrs. C. C. McP._ - - -_Roman Punch._ - -To make a gallon. One and a half pint of lemon juice, rinds of two -lemons grated on sugar, one pint of rum, half a pint of brandy, two -quarts of water, three pounds of loaf sugar. A pint-bottle of -champagne is a great improvement. Mix all together, and freeze.--_Mrs. -B. C. C._ - - -BLACKBERRY CORDIAL. - -Two quarts blackberry juice, one pound loaf sugar, four grated -nutmegs, one-quarter ounce ground cloves, one-quarter ounce ground -allspice, one-quarter ounce ground cinnamon. Simmer all together, for -thirty minutes, in a stewpan closely covered, to prevent evaporation. -Strain through a cloth when cold and add a pint of the best French -brandy. Soothing and efficacious in the summer complaints of children. -Dose, one teaspoonful poured on a little pounded ice, once or several -times a day, as the case may require. - -Whortleberry cordial may be made by the same recipe. Good old whiskey -may be used for either, in the absence of brandy.--_Mrs. Gen. S._ - - -_Blackberry Cordial._ - -Half a bushel of berries, well mashed, one-quarter pound of allspice -(pulverized), two ounces cloves (pulverized). Mix and boil slowly till -done. Then strain through homespun or flannel, and add one pound white -sugar to each pint of juice. Boil again, and, when cool, add half a -gallon best brandy. Good for diarrhoea or dysentery. Dose, one -teaspoonful or more according to age.-_Mrs. S. B._ - - -DEWBERRY CORDIAL. - -To one quart juice put one pound loaf sugar and boil these together -fifteen minutes. When cool, add one gill brandy, one tablespoonful -mace, cloves, and allspice powdered. Bottle and cork tightly.--_Mrs. -A. D._ - - -_Dewberry Cordial._ - -Two quarts strained juice, one pound loaf sugar, four grated nutmegs, -one-half ounce pulverized cinnamon, one-quarter ounce pulverized -cloves, one-quarter ounce pulverized allspice. Simmer all together for -thirty minutes, in a saucepan tightly covered to prevent evaporation. -Then strain through a cloth, and, when cold, add one pint best French -brandy. Bottle and cork tightly.--_Mrs. D. R._ - - -STRAWBERRY CORDIAL. - -One gallon apple brandy, four quarts strawberries. After standing -twenty-four hours, press them through a cotton bag, and add four -quarts more of berries. After twenty-four hours more, repeat this -process. To every quart of the cordial add one pound of sugar, or -sweeten it with a syrup made as follows: two pounds sugar, one pint -water, white of one egg whipped a little--all boiled together. When -cold, add one pint syrup to one quart cordial.--_Mrs. C. F. C._ - - -CHERRY CORDIAL. - -Extract the juice from ripe Morella cherries as you would from -berries. Strain through a cloth, sweeten to your taste, and when -perfectly clear, boil it. Put a gill of brandy in each bottle, cork -and seal tightly. Will keep all the summer in a cool place. Delicious -with iced water. - - -CHERRY CORDIAL OR CHERRY BRANDY. - -Take three pounds Morella cherries. Stone half and prick the rest. -Throw into a jar, adding the kernels of half slightly bruised. Add one -pound white sugar. Cover with brandy, and let it stand a month.--_Mrs. -E._ - - -MINT CORDIAL. - -Pick the mint early in the morning while the dew is on it. Do not -bruise it. Pour some water over it, and then drain it off. Put two -handfuls in a pitcher with a quart of French brandy. Cover and let it -stand till next day. Take out the mint carefully, and put in as much -more, which take out next day. Add fresh mint a third time, taking it -out after twenty-four hours. Then add three quarts water and one pound -loaf sugar to the brandy. Mix well, and, when clear, bottle.--_Mrs. -Dr. J._ - - -STRAWBERRY ACID. - -Put twelve pounds fruit in a pan. Cover it with two quarts water, -having previously acidulated the water with five ounces tartaric acid. -Let it remain forty-eight hours. Then strain, taking care not to -bruise the fruit. To each pint of juice add one pound and a half -powdered sugar. Stir till dissolved, and leave a few days. Then bottle -and cork lightly. If a slight fermentation takes place, leave the -corks out for a few days. The whole process to be cold. When put away, -the bottles must be kept erect.--_Mrs. Col. R._ - - -ROYAL STRAWBERRY ACID. - -Dissolve two ounces citric acid in one quart spring water, which pour -over three pounds ripe strawberries. After standing twenty-four hours, -drain the liquor off, and pour it over three pounds more of -strawberries. Let it stand twenty-four hours more, and again drain the -liquor off. Add to the liquor its own weight of sugar. Boil three or -four minutes, put in cool bottles, cork lightly for three days, then -cork tightly and seal.--_Mrs. G._ - - -STRAWBERRY VINEGAR. - -Four pounds strawberries, three quarts vinegar. Put fresh, ripe -berries in a jar, adding to each pound a pint and a half of fine, pale -white-wine vinegar. Tie a thick paper over them and let them remain -three or four days. Then drain off the vinegar, and pour it over four -pounds fresh fruit. After three days drain it again, and add it a -third time to fresh fruit. After draining the last time, add one pound -refined sugar to each pint of vinegar. When nearly dissolved, stir the -syrup over a fire till it has dissolved (five minutes). Skim it, pour -it in a pitcher, cover it till next day. Then bottle it, and cork it -loosely for the first few days. Use a few spoonfuls to a glass of -water.--_Mrs. E. P. G._ - - -RASPBERRY VINEGAR. - -Put a quart red raspberries in a bowl. Pour over them a quart strong -apple vinegar. After standing twenty-four hours, strain through a bag, -and add the liquid to a quart of fresh berries. After twenty-four -hours more, strain again, and add the liquid to a third quart of -berries. After straining the last time, sweeten liberally with pounded -loaf sugar, refine and bottle. Blackberry vinegar may be made by the -same recipe.--_Mrs. C. N._ - - -_Raspberry Vinegar._ - -Put two quarts ripe, fresh gathered berries in a stone or china -vessel, and pour over them a quart of vinegar. After standing -twenty-four hours, strain through a sieve. Pour the liquid over two -quarts fresh berries, which strain after twenty-four hours. Allow one -pound loaf sugar to each pint of juice. Break up the sugar and let it -melt in the liquid. Put the whole in a stone jar, cover closely, and -set in a kettle of boiling water, which must be kept boiling briskly -an hour. Take off the scum, and, when cold, bottle.--_Miss N. L._ - - -RASPBERRY ACID. - -Dissolve five ounces tartaric acid in two quarts water, and pour it -over twelve pounds berries. Let it stand twenty-four hours, and then -strain without bruising the fruit. To each pint clear juice add one -pound and a half dissolved sugar, and leave a few days. If a slight -fermentation takes place, delay corking a few days. Then cork and -seal.--_Mrs. G._ - - -LEMON VINEGAR. - -Fill a bottle nearly full of strong cider vinegar. Put in it the rind -of two or three lemons, peeled very thin. In a week or two it will be -ready for use, and will not only make a nice beverage (very much like -lemonade), but will answer for seasoning.--_Mrs. M. C. C._ - - -LEMON OR ORANGE SYRUP. - -Put one pound and a half white sugar to each pint of juice. Add some -peel, and boil ten minutes, then strain and cork. It makes a fine -beverage, and is useful for flavoring pies and puddings. The juice of -any acid fruit may be made into a syrup by the above recipe. - - -ORGEAT. - -Make a syrup of one pound sugar to one pint water. Put it aside till -cold. To five pounds sugar put one gill rose-water and two -tablespoonfuls essence of bitter almonds.--_Mrs. I. H._ - - -SUMMER BEER. - -Twelve quarts water, one quart molasses, one quart strong hop-tea, -one-half pint yeast. Mix well and allow to settle. Strain through a -coarse cloth, and bottle. It will be good in twenty-four hours.--_Mrs. -E. W._ - - -CREAM BEER. - -Two ounces tartaric acid, two pounds white sugar, three pints water, -juice of one lemon. Boil all together. When nearly cold, add whites of -three eggs, well beaten, with one-half cupful flour, and one-half -ounce essence wintergreen. Bottle and keep in a cool place. Take two -tablespoonfuls of this mixture for a tumbler of water, in which put -one-quarter teaspoonful soda.--_Mrs. E._ - - -LEMON BEER. - -Cut two large lemons in slices and put them in a jar. Add one pound -white sugar and one gallon boiling water. Let it stand till cool; then -add one-quarter cupful yeast. Let it stand till it ferments. Bottle in -the evening in stone jugs and cork tightly.--_Mrs. G. W. P._ - - -GINGER BEER. - -One and a half ounce best ground Jamaica ginger, one and a half ounce -cream of tartar, one pound brown sugar, two sliced lemons, four quarts -boiling water, one-half pint yeast. Let it ferment twenty-four hours. -In two weeks it will be ready for use.--_Mrs. G. W. P._ - - -SMALL BEER. - -Fifteen gallons water, one gallon bran, one and a half gallon -molasses, one quart corn or oats, one-quarter pound hops. Let it boil -up once; take it off and sweeten with the aforementioned molasses. Put -it in a tub to cool. When a little more than milk warm, add one and a -half pint yeast. Cover it with a blanket till next morning, and then -bottle.--_Mrs. M. P._ - - -MULLED CIDER. - -To one quart cider take three eggs. Beat them light and add sugar -according to the acidity of the cider. When light, pour the boiling -cider on, stirring briskly. Put back on the fire and stir till it -fairly boils. Then pour off.--_Mr. R. H. M._ - - -CRAB CIDER. - -To a thirty-gallon cask put one bushel clean picked grapes. Fill up -with sweet cider, just from the press--crab preferred. Draw off in -March, and it is fit for use. Add brandy, as much as you think -best.--_Mrs. A. D._ - - - - -THE SICK-ROOM--DIET AND REMEDIES FOR THE SICK. - - -First of all, let me say that after a reliable physician has been -called in, his directions should be strictly followed, and his -instructions should be the law in the sick-room. Have everything in -readiness for his admission immediately after his arrival, as his time -is valuable and it occasions him both annoyance and loss of time to be -kept waiting outside of the sick-room, after reaching the house of the -patient. - -Pure air is of vital importance in the sick-room. Many persons exclude -fresh air for fear of dampness, but even damp air is better than -impure. Even in cold weather, there should be a free circulation of -air. If there are no ventilators, let the air circulate from the tops -of the windows, rather than admit it by opening the door, which is apt -to produce a draft. Meantime keep up a good fire; if practicable, let -it be a wood fire, but if this be not attainable, have an open grate, -with a coal fire. The sight of a bright blaze is calculated to cheer -the patient, while the sight of a dark, close stove is depressing. By -no means allow a sick person to be in a room warmed by a flue or -register. - -The old idea of darkening the sick-room is exploded. It should be -darkened only when the patient wishes to sleep. If the eyes are weak, -admit the sunshine from a quarter where it will not fall upon them. -The modern science of physics has come to recognize sunshine as one of -the most powerful of remedial agencies, and cases are not rare in -which invalids have been restored to health by using sun-baths, and -otherwise freely enjoying the sunshine. - -It is best to have no odors in the sick-room unless it be bay rum, -German cologne, or something else especially fancied by the sick -person. Where there is any unpleasant exhalation, it is far better to -let it escape by properly ventilating the room, than to try to -overcome it by the aid of perfumery. In fevers, where there are -offensive exhalations from the body, sponging with tepid water will -help to remove the odor, and will also prove soothing to the patient. -In winter, expose but a small portion of the body at a time, in -sponging. Then rub gently with the hand or a coarse towel, and there -will be no danger of the patient's taking cold, even in winter. - -Be careful to keep warm, soft flannels on the sick person in winter. -In summer, do not keep a pile of bedclothes on the patient, even -though chilly. It is better to keep up the circulation by other means, -such as rubbing or stimulants. Scrupulous neatness should be observed -about the bed-linen (as well as the other appointments of the -sick-room). Never use bed-quilts or comforts; they are not only heavy, -but retain the exhalations from the body. Use soft, fleecy blankets -instead. - -The nurse should watch her opportunity of having the bedclothes taken -into the fresh air and shaken, and the bed made up, when the patient -has been lifted up and set in an easy-chair near the fire. The -arrangements about the bed should be quickly made, so that the patient -may be able to lie down again as soon as fatigued. Let such sweeping -and dusting as are necessary be also done with dispatch, using a -dust-pan to receive the dust from the carpet. Avoid clouds of dust -from the carpet, and of ashes from the fireplace. - -The nurse has a very important part to play, as physicians say that -nursing is of equal importance as medical attendance. The nurse should -be careful not to wear a dress that rustles, nor shoes that creak, and -if the patient has any fancy, or any aversion connected with colors, -she should regard it in her dress. Indeed, the patient should be -indulged in every fancy that is not hurtful. - -The nurse should be prompt in every arrangement. Where blisters or -poultices are to be used, she should not wait till the last moment to -prepare them, but should do so before uncovering the patient to apply -them, or even broaching the subject. If anything painful or -distasteful has to be undergone by the patient, it should not be -discussed beforehand with or before the patient; but when all is in -readiness, with cheerful and soothing words, let it be done. - -The patient should never be kept waiting for food, medicine, bath, or -any other requisite. Every arrangement should be made beforehand to -supply his or her needs in good time. Crushed ice and other needful -things should be kept always at hand, so the patient may have them at -any moment without delay. Especially on the approach of night, try to -provide everything needed during the night, such as ice, mustard, hot -water, kindling wood, a large piece of soapstone for the feet, as this -is more cleanly and retains heat better than other things used for the -purpose. Other things, such as the nature of the sickness may call -for, should be thought of and provided before nightfall. - -As the sick are very fastidious, all food for them must be prepared in -the most delicate manner. Do not bring the same article of food -several times consecutively, but vary it from time to time. Do not let -a sick person have any article of food forbidden by a physician, as -there are many reasons known to them only, why dishes fancied by the -sick should be injurious. - -Avoid whispering, as this excites nervousness and apprehension on the -part of the sick. Do not ask in a mournful tone of voice how the -patient is. Indeed, it is best to ask the sick as few questions as -possible. It is far better to watch their symptoms for yourself than -to question them. Examine for yourself if their feet are warm, and -endeavor to discover their condition and their wants, as far as -possible, without questions. - -In a case of illness, many well-meaning persons crowd to see the -patient; do not admit them into the sick-room, as it is both exciting -and fatiguing to an ill person to see company, and, when in a critical -condition, the balance might be disastrously turned by the injudicious -admission of visitors. Both mind and body must be kept quiet to give -the patient a chance for recovery. When well enough to listen to -conversation, the patient should hear none but what is cheerful and -entertaining, never any of an argumentative or otherwise unpleasant -nature. - -Do not allow the patient to read, as it is too great a tax on the -sight and brain before convalescence. Suitable books, in large print, -are a great resource to the patient when arrived at this stage, but -should be read only in moderation. - -Driving out is a delightful recreation for convalescents, and they -should be indulged in it as soon as the physician pronounces it safe. -In winter, they should be carried driving about noon, so as to enjoy -the sunshine at its warmest. In summer, the cool of the morning or -evening is the best time to drive them out; but if the latter time be -chosen, be careful to return immediately after sundown. Make -arrangements for the patient on returning to find the room thoroughly -cleaned, aired, and adorned with fresh flowers (always so cheering in -a sick-room), and let the bed be nicely made up and turned down. It is -well to have some little refreshment awaiting after the drive--a -little cream or milk toddy, a cup of tea or coffee, or, if the weather -be hot, some cooling draught perhaps would be more acceptable. It is -well to keep the convalescent cheered, by projecting each day some new -and pleasant little plan for the morrow. - - -ARROWROOT. - -Break an egg. Separate the yolk and white. Whip each to a stiff froth. -Add a tablespoonful of arrowroot and a little water to the yolk. Rub -till smooth and free from lumps. Pour slowly into half a pint of -boiling water, stirring all the time. Let it simmer till jelly-like. -Sweeten to the taste and add a tablespoonful of French brandy. Stir in -the frothed white and take hot in winter. In summer, set first on ice, -then stir in the beaten white. Milk may be used instead of -water.--_Mrs. S. T._ - - -_Arrowroot._ - -Mix one tablespoonful arrowroot with enough cold water to make a -paste, free from lumps. Pour this slowly into half a pint boiling milk -and let it simmer till it becomes thick and jelly-like. Sweeten to the -taste and add a little nutmeg or cinnamon.--_Mrs. R. C. M. W._ - - -SEAMOSS FARINA. - -One tablespoonful in one quart hot water makes jelly; one -tablespoonful in one quart milk makes blanc-mange. Stir fifteen -minutes, and, while simmering, flavor with vanilla or lemon. Suitable -for sick persons.--_M. L. G._ - - -RACAHAUT. - -One pound rice flour, one pound chocolate, grated fine, two -tablespoonfuls arrowroot. From a half-pound to a pound of sugar. Mix -well together and put in a close jar. To one quart milk, rub in four -dessertspoonfuls of the above mixture. Give it a boil up and season -with vanilla.--_Mrs. J. H. T._ - - -CRACKED WHEAT. - -Soak the wheat in cold water all night. Pour off this water in the -morning. Pour boiling water then over the wheat and boil it about half -an hour, adding salt and butter. Eat with cream.--_Mrs. A. M._ - - -BREAKFAST FOR AN INVALID. - -Bread twelve hours old, an egg and black tea.--_Mrs. A._ - - -FOOD FOR A SICK INFANT. - -Gelatine two inches square, milk half a pint, water half a pint, cream -one-half to one gill, arrowroot a teaspoonful. Sweeten to the -taste.--_Mrs. J. D._ - - -WINE WHEY. - -Put half pint milk over the fire, and, as soon as it begins to boil, -pour slowly into it a wine-glass of sherry wine, mixed with a -teaspoonful white sugar. Grate into it a little nutmeg, and as soon as -it comes to a boil again, take it off the fire. When cool, strain for -use.--_Mrs. R. C. M. W._ - - -MILK PUNCH. - -Pour two tablespoonfuls good brandy into six tablespoonfuls milk. Add -two teaspoonfuls ground loaf sugar and a little grated nutmeg. An -adult may take a tablespoonful of this every two or three hours, but -children must take less.--_Mrs. R. C. M. W._ - - -BEEF ESSENCE. - -Cut one pound beef in small bits, sprinkle with a very little salt, -tie up in a close stone jar, and set in boiling water. Boil it hard an -hour or more, then strain it. Chicken may be prepared the same way. -Nice for the sick.--_Mrs. Col. W._ - - -BEEF-TEA. - -Take half a pound fresh beef for every pint of beef-tea required. -Carefully remove all fat, sinew, veins, and bone from the beef. Cut it -in pieces under an inch square and let it soak twelve hours in -one-third of the water required to be made into tea. Then take it out -and let it simmer three hours in the remaining two-thirds of the -water, the quantity lost by evaporation being replaced from time to -time. The boiling liquor is then to be poured on the cold liquor in -which the meat was soaked. The solid meat is to be dried, pounded in a -mortar, and minced so as to cut up all strings in it, and mixed with -the liquid. When the beef-tea is made daily, it is convenient to use -one day's boiled meat for the next day's tea, as thus it has time to -dry and is more easily pounded. Avoid having it sticky and too much -jellied, when cold. - - -ESSENCE OF CHICKEN. - -In a case of extreme sickness, when it is important that what little -nourishment the patient can take should be highly condensed, the -following is an excellent mode for concentrating, in a small compass, -all the nutritive properties of a chicken. - -After picking the chicken, sprinkle a little salt over it and cut it -in pieces, as if for frying. Put the pieces in a small glass jar (or -wide-mouthed bottle), stop it tightly, and put it in a pot of cold -water, gradually heating the latter till it boils. Let the jar of -chicken remain in the water till the juices are well extracted, then -pour them off for the patient.--_Mrs. M. C. C._ - - -CHICKEN JELLY. - -Take a large chicken, cut the flesh from its bones, break the bones, -soak an hour in weak salt and water to extract the blood. Put on in a -stewpan with three pints of cold water. Simmer till reduced to less -than half its original quantity. Sprinkle a little salt on it, and -strain in a bowl. Keep on ice.--_Mrs. S. T._ - - -A NOURISHING WAY TO PREPARE CHICKEN, SQUIRREL, OR BEEF FOR THE SICK. - -Put in a clean, glazed jar or inner saucepan. Set this in another -vessel of boiling water. Cover closely, and keep boiling for hours. -Season the juice thus extracted with a little salt, stir in a -teaspoonful of fresh milk, and give to the patient.--_Mrs. T._ - - -PANADA. - -Lay six nice crackers in a bowl. Sprinkle over them powdered sugar and -a pinch of salt, adding a very small piece of fresh butter. Pour -boiling water over the crackers, and let them remain near the fire -half an hour. Then add a teaspoonful of good French brandy, or a -tablespoonful of Madeira wine, and a little grated nutmeg.--_Mrs. T._ - - -DRY TOAST. - -Slice thin, some nice, white bread, perfectly sweet. Toast a light -brown, and butter with fresh butter.--_Mrs. S. T._ - - -SCALDED TOAST. - -Prepare and toast the bread as above directed. Then lay in a covered -dish and pour boiling water over it. Turn to one side, and drain out -the water. Then put fresh butter on each slice, with a small pinch of -salt. Serve in a covered dish.--_Mrs. S. T._ - - -MILK TOAST. - -Slice the bread thin, toast a light brown, butter each side, and -sprinkle with a little salt. Put in a covered dish, and pour over it -boiling milk.--_Mrs. S. T._ - - -CAROLINA SMALL HOMINY. - -Wash and pick. Drain, and soak an hour in cold water. Drain again, and -put in a saucepan, with one pint boiling water to one pint hominy. -Boil till dry like rice. Eat with cream, butter and salt, or with -sugar, butter and nutmeg.--_Mrs. S. T._ - - -DISHES SUITABLE FOR THE SICK - -May be found in various parts of this work, such as rice pudding, -baked custard, and various preparations of tapioca, sago, and -arrowroot. Grapes are valuable in fever, and also good for chronic -sore-throat.--_Mrs. S. T._ - - -THIEVES' VINEGAR. - -A handful of sage and the same of mint, tansy, rue, rosemary, -lavender, and thyme; one ounce of camphor. Put in a gallon demijohn, -and fill with good vinegar. Set in the sun two weeks with a piece of -leather over the mouth, then stop tightly.--_Mrs. D. R._ - - -AROMATIC VINEGAR. - -Acetic acid (concentrated), eight ounces; oil of lavender (Eng.), two -drachms; oil of rosemary, one drachm; oil of cloves, one drachm; gum -camphor, one ounce. Dissolve the camphor (bruised) in the acid, then -add perfumes. After standing a few days, with occasional shaking, -strain, and it is ready for use.--_Dr. E. A. C._ - - -SODA MINT. - -Bicarb. soda (Eng.), one drachm; pure water, three ounces; spearmint -water, four ounces; glycerine, one ounce; ar. spts. ammonia, -thirty-two drops. Mix and filter. Dose, from twenty drops to a -tablespoonful, according to age.--_Dr. E. A. C._ - - -LIME-WATER. - -This is easily prepared, and a bottle should always be kept ready for -use. It is an antidote to many poisons and a valuable remedy in a -sick-room. Put some pieces of unslacked lime in a bottle, fill up with -cold water, keep it corked and in a cool, dark place. It does not -matter about the quantity of lime, as the water will not dissolve more -than a certain quantity. It is ready for use in a few minutes, and the -clear lime-water can be poured off as needed. When all the water is -used, fill up again, which may be done several times before it is -necessary to use fresh lime.--_Mrs. T._ - - -TARRANT'S EFFERVESCENT SELTZER APERIENT. - -Is an invaluable remedy for sick headache, nausea, constipation, and -many of the attendant evils of dyspepsia. Directions accompany each -bottle. Colic and other violent pains of the stomach are sometimes -instantly relieved by adding to the dose of Seltzer Aperient a -teaspoonful of Brown's Jamaica Ginger. - - -BROWN'S JAMAICA GINGER. - -Is not only an invaluable remedy, but a refreshing and delightful -drink may be made from it in summer, when iced lemonade would be -unsafe and iced juleps, etc., would be too heating for one suffering -from over-fatigue. Fill a goblet with crushed ice, add two -teaspoonfuls of powdered sugar and one of Jamaica ginger. Fill up with -water, stir and drink.--_Mrs. S. T._ - - -MUSTARD. - -It is not safe to pass a day without mustard in the house, so -valuable are its medicinal properties. When a large plaster is wanted, -put into a plate or bowl two tablespoonfuls ground mustard. Wet it -with cold water and stir with a spoon or knife till a smooth paste. -Lay on an inverted tea-board a piece of newspaper twice the size of -the plaster wanted. On one-half spread evenly and thinly the mustard. -Fold over the other half and fold over the edges as if to hem a piece -of cloth, to prevent the mustard from getting on the skin or clothing. -In winter, warm slightly before applying. Keep it on an adult fifteen -minutes; on a child, half that time. In this way, painful blisters -will always be avoided. If the pain is in the chest or stomach, place -the same plaster on the back just opposite, and let it remain on -twenty minutes the second time. Colman's mustard is considered the -best by many persons. - - -MUSTARD LEAVES OR PLASTERS. - -It is well in travelling to carry a package of these plasters, in case -of sudden sickness. It is important also to keep them at home, as -sometimes they are needed suddenly in the night, and even one moment -gained is important in great emergencies. Those manufactured by -Seabury & Johnson, N. Y., are considered excellent and superior to the -foreign article. - - -COMPOUND SYRUP OF HOREHOUND AND TAR. - -Is excellent for coughs, colds, bronchitis, and diseases of the chest. -Manufactured by Faulkner & Craighill, Lynchburg, Va. - - -FOR SORE-THROAT. - -Carbolic acid crystals, pure, half a drachm; tincture kino, one -drachm; chlorate potash, two drachms; simple syrup, half an ounce. -Water sufficient to make an eight-ounce mixture. Gargle the throat -every few hours.--_Dr. T. L. W._ - - -_For Sore-Throat._ - -Rub the throat well with camphorated oil, and gargle frequently with a -strong solution chlorate of potash.--_Mrs. S. T._ - - -_For Sore-Throat._ - -Carbolic acid, fifteen grains; chlorate potash, thirty grains; -rose-water, one and a half ounces; glycerine, one-half ounce. Use as a -gargle, three or four times daily.--_Mr. E. C._ - - -A CURE FOR EPILEPSY (_one I have known to succeed in many cases_). - -Procure the fresh root of a white peony. Scrape and cut in pieces an -inch square. Eat one three times a day, never taking any food after -four P.M. Use a month, stop two weeks and begin again. The best way to -keep the root is to string it on a cord. The red peony will do, if you -cannot get the white.--_Mrs. R. C._ - - -CURE FOR CRAMP. - -Wet a cloth in spirits turpentine and lay it over the place where the -pain is felt. If the pain moves, move the cloth. Take five drops -spirits turpentine at a time on white sugar till relieved.--_Mrs. R._ - - -FOR CRAMP-COLIC, OR PAIN RESULTING FROM DISORDERED BOWELS. - -One teaspoonful paregoric, one teaspoonful Jamaica ginger, one -teaspoonful spirits camphor, one-half teaspoonful carbonate soda, two -tablespoonfuls water, two tablespoonfuls whiskey. This is for one -dose. If it does not relieve in an hour, repeat.--_Dr. J. T. W._ - - -FOR CHILBLAINS. - -Take common furniture glue from the pot, spread it on a linen rag or -piece of brown paper, and apply hot to the chilblain, letting it -remain till the glue wears off. - - -FOR FRESH CUTS. - -Varnish them with common furniture varnish. This remedy has been known -to prove very efficacious.--_Mr. W._ - - -THE OCEAN SALT. - -Is now much used by those who cannot go to the seaside. Seventy-five -cents for half a bushel. Dissolve a large handful in a pitcher of -water. Use a sponge to rub the flesh.--_Mrs. A._ - - -BREAST SALVE. - -Linseed oil (raw), four ounces; mutton tallow, four ounces; yellow -wax, two ounces; Burgundy pitch, one ounce; Venice turpentine, one -ounce; oil lavender, one-half ounce; rosin, one-half ounce. - -Melt together and strain through flannel. Spread lightly on a soft -linen rag, apply to the breast, and the relief is almost -instantaneous.--_Dr. E. A. C._ - - -AN EXCELLENT WASH FOR INFLAMED EYES. - -Sulph. zinc, two grains; wine of opium, ten drops; distilled water, -one ounce. Mix. Drop two or three drops in the outer corner of the eye -several times a day.--_Dr. E. A. C._ - - -EYE-WATER FOR WEAK EYES. - -One teaspoonful laudanum, two teaspoonfuls Madeira wine, twelve -teaspoonfuls rose-water.--_Mrs. E. I._ - - -FOR EARACHE. - -Equal parts of laudanum and tincture of arnica. Mix, saturate a piece -of wool in the mixture, and insert in the ear.--_Dr. E. A. C._ - - -TOOTHACHE DROPS. (_Sure cure._) - -Morphia, six grains; half on ounce each of tincture aconite root, -chloroform, laudanum, creosote, oil cloves, cajuput. Add as much gum -camphor as the chloroform will dissolve. Saturate with the above -mixture a piece of wool and put it in the hollow tooth, being certain -that the cavity is cleaned out.--_Dr. E. A. C._ - - -PREVENTIVE OF SCARLET FEVER. - -Extract belladonna (pure), three grains; cinnamon-water, one drachm; -distilled water, seven drachms. Mix, label poison, and give the child -for a dose as many drops as the years of his age.--_Dr. E. A. C._ - - -FOR PREVENTING SCARLET FEVER. - -Extract belladonna, six grains; cinnamon-water, one drachm; white -sugar, two drachms; alcohol, two drachms; pure water, thirteen -drachms. Mix thoroughly and label belladonna, _poison_. Dose, one drop -for each year of the child's age, repeated twice a day.--_Dr. E. A. -C._ - - -TO RELIEVE "PRICKLY HEAT." - -Sulphate of copper, grains ten; pure water, f. ounce i. Mix sol. Apply -with camel-hair brush daily or oftener.--_Dr. E. A. C._ - - -FOR SNAKE BITES. - -Apply ammonia or hartshorn immediately to the bite, and swallow ten -drops, dissolved in a wine-glass of water. Said to be a certain -remedy.--_Mrs. T._ - - -REMEDY FOR CHICKEN CHOLERA. - -Dip a small feather or brush into tincture of iodine, hold the -chicken's mouth open, and mop the inside of the throat thoroughly with -the iodine. This treatment has proved successful whenever -tried.--_Mrs. N. G._ - - -MASHED FINGER. - -Bind up with old linen and keep constantly wet with cold water. If -there is much pain, add laudanum or tincture of arnica. If -discoloration and swelling remain, after the pain subsides, use -stimulating liniment to encourage a flow of pure blood and the washing -away of the injured blood. - - -BURNS AND SCALDS. - -If the burn or scald is serious, send immediately for a physician. In -the meantime, cover with wet linen cloths, pouring on more water -without removing them, till the pain is alleviated, when pure hog's -lard may be applied, which is one of the best and most easily procured -dressings. If the scald or burn is trifling, this is all that is -needed. Lather of soap from the shaving-cup applied by the brush -often produces relief. White of egg applied in the same way is a -simple and useful dressing. Never tamper with a bad burn. This -requires the skilful treatment of a physician. If the shock is great, -and there is no reaction, administer frequently aromatic spirits of -ammonia or a little brandy and water till the patient rallies. - - -LINIMENT FOR RECENT BURNS AND SCALDS. - -Take equal parts of lime-water, linseed-oil, and laudanum. Mix and -apply on a soft linen rag. Some add about one-quarter quantity -commercial sol. carbolic acid.--_Dr. E. A. C._ - - -COMPOUND CHALK MIXTURE FOR INFANTS AND YOUNG CHILDREN. - -Prepared chalk, powdered white sugar, gum arabic, two drachms each. -Tincture kino, paregoric, each six drachms. Lime-water, one ounce; -peppermint water, sufficient for four ounces. - -Mix thoroughly and shake well before administering. Dose, from half to -a teaspoonful, according to age and urgency of the case.--_Dr. E. A. -C._ - - -A SIMPLE REMEDY FOR DYSENTERY. - -Black or green tea steeped in boiling water and sweetened with loaf -sugar.--_Mrs. R. C. M. W._ - - -FOR DIARRHOEA. - -Take equal parts of laudanum, tincture capsicum, tincture camphor, and -aromatic syrup rhubarb. Mix. Dose, from half to a teaspoonful, in -water, when needed.--_Dr. E. A. C._ - - -CHILL PILLS. - -Sulph. quinine, two drachms; arsenious acid, one grain; strychnia, one -grain; Prussian blue, twenty grains; powdered capsicum, one drachm. -Mix, and make sixty pills. Take one pill three times a day.--_Dr. E. -A. C._ - - -CURE FOR COLD IN THE HEAD. - -Muriate of morphia, two grains; powdered gum arabic, two drachms; sub. -nit. bismuth, six drachms. - -Mix and snuff frequently.--_Dr. E. A. C._ - - -PROMPT REMEDY FOR COLD IN THE HEAD. - -Sulph. quinine, twenty-four grains; cayenne pepper, five grains. Make -twelve pills, and take one every three hours.--_Mr. E. C._ - - -CURE FOR DYSPEPSIA. - -Best Turkish rhubarb, one ounce; gentian root, bruised, one-half -ounce; columbo, one-half ounce; orange peel, one-half ounce; fennel -seed, one-half ounce; best French brandy, one quart. This will bear -filling up several times. - - -FOR WHOOPING-COUGH. - -Drop a fresh, unbroken egg in lemon juice. When dissolved, sweeten and -give a spoonful occasionally when the cough comes on.--_Mrs. E. I._ - - -AN EXCELLENT REMEDY FOR COUGHS. - -Boil three fresh lemons till quite soft. Then slice them on a pound of -brown sugar. Stew them together fifteen or twenty minutes, or till -they form a rich syrup. When cool, add one tablespoonful oil of sweet -almonds. - -Take one spoonful or more when the cough is troublesome.--_N. A. L._ - - -REMEDY FOR COUGHS. - -Boil one ounce licorice root in one-half pint of water, till it is -reduced one-half. Then add one ounce gum arabic and one ounce loaf -sugar. Take a teaspoonful every few hours.--_N. A. L._ - - -_Remedy for Coughs._ - -Boil three lemons for fifteen minutes. Slice them thin while hot over -one pound of loaf sugar. Put on the fire in a porcelain-lined -saucepan and stew till the syrup is quite thick. After taking it from -the fire, add one tablespoonful of oil of sweet almonds. Stir till -thoroughly mixed and cool. If more than a small quantity is desired, -double the above proportions.--_Mrs. J. D. L._ - - -REMEDY FOR ASTHMA, SORE-THROAT, OR A COUGH. - -Cut up two or three bulbs of Indian turnip, put the pieces in a quart -bottle, which fill up with good whiskey. Dose, a tablespoonful, three -or four times a day. It is especially desirable to take it just after -rising and just before going to bed. Wonderful cures of asthma have -been effected by this remedy, and many persons living near the writer -have tested its efficacy. The bottle will bear refilling with whiskey -several times. Great care must be taken in procuring the genuine -Indian turnip for this preparation, as there is a poisonous plant much -resembling it.--_Mrs. M. L._ - - -REMEDY FOR POISON OAK. - -Make a strong decoction of the leaves or bark of the common willow. -Bathe the parts affected frequently with this decoction, and it will -be found a very efficacious remedy.--_Gen. M._ - - -_Remedy for Poison Oak._ - -Forty grains caustic potash to five ounces of water. Apply to the -eruption with a small mop, made by tying a soft linen rag to a stick. -Often a speedy cure.--_Mrs. S. T._ - - -CURE FOR JAUNDICE. - -Fill a quart bottle a third full of chipped inner cherry bark. Add a -large teaspoonful soda, and fill the bottle with whiskey or brandy. -Take as large a dose three times a day as the system will tolerate. If -it affects the head unpleasantly, lessen the quantity of bark. It will -be fit for use in a few hours.--_Dr. B._ - - -CURE FOR BONE FELON. - -One ounce assafoetida in one pint vinegar, as hot as the hand can -bear. Keep it hot by placing the vessel over the top of a teakettle. -Use it frequently through the day, an hour at a time. A painful but -effective remedy.--_Mrs. J. D. P._ - - -FOR TREATING CORNS. - -Apply night and morning with a brush one or two drops of protoxide of -iron for two weeks.--_Mrs. W._ - - -CURE FOR CORNS BETWEEN THE TOES. - -Wet them several times a day with hartshorn, and in a short time they -will disappear.--_Mrs. W. B._ - - -CARROT SALVE FOR BLISTERS. - -Scrape two carrots and stew in two tablespoonfuls hog's lard. Add two -plantain leaves. When the carrots are well done, strain.--_Mrs. E. I._ - - -LINIMENT FOR RHEUMATISM. - -Half an ounce gum camphor, half an ounce saltpetre, half an ounce -spirits ammonia, half a pint alcohol. Old-fashioned liniment, good for -man or beast.--_Mrs. T._ - - -A GOOD LINIMENT. - -One egg beaten light, half a pint spirits turpentine, half a pint good -apple vinegar. Shake well before using. Good for sprains, cuts, or -bruises.--_Mrs. H._ - - -A GOOD TREATMENT FOR CROUP. - -When the child is taken with a hoarse, tight cough, give it -immediately from ten drops to half a teaspoon of hive or croup syrup, -or if you have not these, use ipecac syrup, though this is less rapid -in its effects. Put a mustard plaster on the wind-pipe, and let it -redden the skin, but not blister. Put the feet in mustard-water as hot -as they can bear it. Then wipe them dry and keep them covered warm. A -child from three to six years old will require from ten drops to half -a teaspoon of the syrup every half-hour till relieved. From six to -twelve, give from a half teaspoon to a full teaspoon, according to the -age of the patient. Croup requires very prompt treatment. If home -treatment does not relieve, send immediately for a physician.--_Mrs. -P. W._ - - -TO TAKE QUININE WITHOUT TASTING IT. - -Put a little of the mucilage from slippery elm in a teaspoon. Drop the -quinine on it, and put some mucilage on top. This will make the -quinine slip down the throat without leaving any taste.--_Mrs. J. A. -S._ - - -DRESSING FOR BLISTERS. - -The first dressing should be of collard leaves, prepared thus. With a -sharp knife carefully pare smooth all the stalk and veining. Then -scald and squeeze each one to a pleasant moisture, keeping them -blood-warm until applied. Second dressing--pure lard or mutton suet -spread evenly and thinly on a soft linen rag.--_Mrs. S. T._ - - -AN EXCELLENT AND SIMPLE SALVE FOR BOILS. - -Melt together, in equal parts, the white rosin that exudes from the -common pine tree and mutton suet. This makes a good plaster for the -boil, both before and after it breaks.--_Mrs. S. T._ - - -FOR BOILS. - -Slippery elm flour wet with cold water, and put in a soft muslin bag, -and applied to the boil till the inflammation subsides, is an -admirable remedy. Then apply carbolic salve spread on a linen rag, -which is a good dressing for the boil, both before and after it -breaks.--_Mrs. S. T._ - - -TO EXTINGUISH THE FLAMES WHEN THE CLOTHING HAS TAKEN FIRE. - -First, throw the person on the ground to prevent the upward flames -from being inhaled. Then quickly roll the person in a carpet -hearth-rug or blanket; if neither is at hand, use any woollen garment, -such as a coat, overcoat, or cloak. Keep the blaze as much as possible -from the face, wrapping the woollen garment first around the neck and -shoulders. Jumping into bed and covering up with the bedclothes is -also a good plan. - - -FOR WEAK BACK. - -Two tablespoonfuls finely powdered rosin, four tablespoonfuls white -sugar, whites of two eggs, one quart best whiskey. Dose, a -tablespoonful three times a day, either before or after meals. -Excellent also for colds or weak lungs; will stop an irritating cough. -Taken half a teaspoonful at a time.--_Mrs. G._ - - -POISONS AND ANTIDOTES. - -_Acids_--_Sulphuric_, _Nitric_, _Muriatic_, _Phosphoric_, _Oxalic_, -_Citric_, _Tartaric_, _Acetic_.--Give freely of magnesia or soap-water -(half an ounce white soap to two quarts tepid water). Also very weak -solutions of carbonate of soda or potassa may be used. Give demulcent -drinks and milk-baths, cataplasms, antiphlogistics. Avoid lime-water. - -_Alkalies_--_Caustic_, _Potassa_, _Soda_, _Lime_, _Strontia_, -_Baryta_, _and their Carbonates_.--Give diluted vinegar in abundance, -four ounces vinegar to one quart water. Citric or tartaric lemonade, -whites of eggs with tepid water, milk, sweet-oil. Baths, lotions, -fomentations. - -_Arsenic._--Prompt emetic. Give freely of hydrated peroxide of iron; -dose, half an ounce, frequently repeated. If this is not at hand, give -magnesia in large quantities of tepid water. Demulcent drinks, baths, -and counter-irritants over the stomach to relieve spasms. - -_Carbolic Acid._--Saccharated lime in water; also demulcent drinks. - -_Chloral._--Keep the patient warm in bed, with hot blankets and hot -water bottles, the bottles also to be applied over the heart. A warm -bath may be of advantage. If respiration threatens to fail, maintain -it artificially, and apply galvanic battery (induced current), one -pole over pit of stomach and the other over lower cervical vertebrae. - -_Chloroform._--Draw out the tongue, if retracted. Give plenty of air. -Raise the body and lower the head, till the body is almost inverted. -Maintain artificial respiration. Use the galvanic battery as above -directed. - -_Copper_, Salts of.--Cause vomiting, and then give freely of whites of -eggs and water, demulcent drinks, soothing clysters, lotions, -fomentations. Avoid vinegar. - -_Corrosive Sublimate._--First, cause vomiting, then give whites of -eggs in water, four whites to one quart water. Milk, demulcent drinks, -and gargles. - -_Gases._--The antidote for chlorine is to inhale ammonia. Asphyxia by -other gases, treated by cold applications to the head, plenty of air, -artificial respiration. - -_Glass_, in powder.--Farina or light food in abundance. Then an -emetic, then milk and demulcent drinks. - -_Iodine._--Starch-water containing albumen in large quantities, or -starch-water alone. - -_Lead_, Salts of.--White of eggs, epsom salts, or sulphuric acid -lemonade. (One drachm diluted acid to a quart sweetened water.) - -_Nitrate of Silver_ (lunar caustic).--Give salt water freely. - -_Opium and Salts of Morphine._--Cause free vomiting by sulphate of -zinc, sulphate of copper, and tartar emetic, and use the stomach-pump. -Then administer one-sixteenth grain atropine, hypodermically, and -repeat with caution till the pupils dilate. Also give strong coffee or -tea. Keep the patient awake. If depression and drowsiness are extreme, -bleeding may do the patient good. - -_Phosphorus._--Emetic, then water with whites of eggs, magnesia in -suspension, milk. Avoid oils. - -_Prussic Acid._--Affusions of water over the cervical vertebrae. -Cause the gas from chlorine water to be inhaled. Give from twenty to -forty drops of Labbaraque's solution largely diluted, also coffee. - -_Strychnine._--Cause vomiting. Give ether or chloroform by inhalation, -and chloral internally. Insufflate the lungs. - -_Tartar Emetic._--If there is vomiting, favor it by giving whites of -eggs with water in large quantities, then give infusion of gall or oak -bark. If vomiting is not free, use the stomach-pump. - -_Venomous Bites_, Serpents.--Apply a moderately tight ligature above -the bite. Wash the wound freely with warm water to encourage bleeding, -then cauterize thoroughly. Afterwards apply lint dipped in equal parts -of olive-oil and spirits hartshorn. Internally give freely of -alcoholic stimulants, with liquid ammonia, largely diluted. - -_Rabid Dogs._--Apply ligature as above described, wash the wound -thoroughly with warm water, and cauterize immediately with nitric acid -or lunar caustic, leaving no part of the wound untouched. - - - - -HOUSE-CLEANING. - - -Do not clean but one room at a time, as it is a bad plan to have the -whole house in confusion at once. It is best to commence with the -attic. - -Before beginning on your spring cleaning, remove the curtains, all the -movable furniture, and the carpets. With a broom and dust-pan remove -all dust from the floor. Then with a wall-brush thoroughly sweep and -dust the ceiling and side-walls, window and door frames, pictures and -chandeliers. Then go over the floor again, removing the dust that has -fallen from the ceiling and walls. Then proceed to wash all the paint -in the room. If it be white paint, use whiting or such other -preparations as are recommended for the purpose in the subsequent -pages. If it be varnished, or in imitation of oak or walnut, wipe with -a cloth dipped in milk-warm water. If the wood work in the room be of -unvarnished walnut or oak, wipe it off first, and then oil it, rubbing -in the oil well. - -Then with a soft flannel rag and a cake of sapolio clean every piece -of marble in the room. Next wipe the mirrors carefully with a flannel -rag, wrung out of warm water and dipped in a little whiting, or you -may rub a little silver soap on the rag. The gilding must be merely -dusted, as the least dampness or a drop of water will injure it. - -The windows (sash and all) must then be washed in soap and water, with -a common brush such as is used for washing paint. A little soda -dissolved in the water will improve the appearance of the windows. It -is unnecessary to use such a quantity of soap and water as to splash -everything around. After being washed, the windows should be polished -with newspapers. Except in a general house-cleaning, windows may be -cleaned by the directions given above for mirrors. - -The metal about the door-knobs, tongs, etc., may be cleaned by -electro-silicon, and the grates may be varnished with the black -varnish kept for the purpose by dealers in grates, stoves, etc. Every -chair and article of furniture should be carefully cleaned before -being brought back into the room, and linen covers should be put on -the chairs. If you are going to put down matting, do so before -bringing back the first article of furniture. Some housekeepers, -however, allow their matting to remain during the winter under their -carpets. Spots on matting may be removed by being scoured with a -cloth, dipped first in hot water and then in salt. This, however, will -cause wet spots to appear on it in damp weather. After the spots are -removed, scrub the matting with dry corn-meal and a coarse cloth. -Sweep it over several times, till all the meal is removed. - -For persons who do not use matting in summer, a recipe is given later -for beautifully coloring the floor with boiled linseed oil and burnt -sienna. Where different woods are used alternately in the floor, this -oil answers better than revarnishing the floor every spring. - -As soon as the carpets are taken up, have them nicely shaken, swept, -and brushed on both sides. Every spot should be carefully washed and -wiped dry. The carpets should then be rolled up smoothly, with tobacco -sprinkled between the folds, sewed up in coarse linen cloths, and put -away till autumn. A cedar closet is an excellent place to keep carpets -as well as other woollens. If you have no cedar closet, however, a -cedar chest will serve to protect your woollen clothes against moths, -and it is better to preserve them in this way than to sprinkle them -with tobacco, which imparts an unpleasant scent to them. - - -WHITEWASH FOR OUTDOOR USE. - -Take good quick-lime in lumps. Slack it with hot water, and while -slacking add to what will make a pailful one pound tallow or other -grease, free from dirt. It may be rancid, smoked, or otherwise unfit -for kitchen use. - -When the violent slacking is over, stir thoroughly. All the water -should be added before the slacking ceases, and the mixing together -should be thorough. Do not dilute with cold water. If well made, it -will be very smooth and but little affected by rain.--_Mrs. E._ - - -INDOOR WHITEWASHING. - -We have recently seen recommended in a journal a fine and brilliant -whitewash preparation of chalk, called "Paris White," and said to be -admirable for whitewashing walls. It sells in paint stores at three -cents per pound, retail. For every sixteen pounds Paris White, get -half a pound white transparent glue. Cover the glue with cold water at -night, and in the morning heat it, without scorching, till dissolved. -Stir in the Paris White with hot water to give it a milky consistency. -Then add and mix well the glue. Apply with a common lime whitewash -brush. A single coating will do, except on very dingy walls. Almost as -brilliant as "Zinc White."--_Mrs. S. T._ - - -TO OIL FLOORS. - -To one gallon boiled linseed oil add half a pound burnt sienna. The -druggist who sells these articles will mix them. If economy is -necessary, instead of employing a painter to put it on, dip a large -woollen rag into the mixture, and with this wipe over the -floor.--_Mrs. S. T._ - - -TO DYE FLOORS A PRETTY COLOR. - -Make a strong decoction of the inside bark of red oak. Set it a dark -color with copperas. - -Have the floors well swept and cleaned of spots. Then with a cloth rub -the dye in well, taking care to wipe up and down the floor, so as to -prevent streaking. - -Let it dry, then wipe over with weak lye, and as soon as this dries -off, rub with a waxed brush.--_Mrs. Dr. P. C._ - - -TO CLEAN PAINT. - -Wring out a clean flannel, take up as much powdered whiting as will -adhere to it, then rub the paint. Wash off with clean water and rub -dry with a soft cloth, and it will look new. Not for paint in -imitation of oak.--_Mrs. R._ - - -TO WASH OIL-CLOTH. - -Wash oil-cloths with salt water; say, one pint salt dissolved in a -pailful water. When dry wipe over with a little milk and water.--_Mrs. -H. D._ - - -_To Wash Oil-Cloth._ - -Sweep it well. Wash with cold water, using a brush. Then wash with -milk and wipe dry. Never use hot water.--_Mrs. R._ - - -TO WASH CARPETS. - -Shake, beat, and sweep well. Tack firmly on the floor. Mix three -quarts soft, cold water with one quart beef's gall. Wash with a -flannel, rub off with a clean flannel, immediately after putting it on -each strip of carpet.--_Mrs. R._ - -Carpets should be washed in spots, with a brush or flannel, one -tablespoonful ox-gall in one or two quarts water.--_Mrs. A._ - - -TO REMOVE INK FROM CARPETS. - -Take up the ink with a spoon. Pour cold water on the stained spot, -take up the water with a spoon, and repeat this process frequently. -Then rub on a little oxalic acid and wash off immediately with cold -water. Then wet with hartshorn.--_Mrs. R._ - - -TO CLEAN MARBLE SLABS, ETC. - -Sal soda, four ounces; powdered pumice-stone, two ounces; prepared -chalk, two ounces. Mix well, add sufficient water, rub well on the -marble, and then wash with soap and water.--_Dr. E. A. C._ - -Sapolio, rubbed on a flannel rag which has just been dipped in hot -water and squeezed, is also good for cleaning marble.--_Mrs. S. T._ - - -TO REMOVE GREASE FROM WALL PAPER. - -Dip a flannel in spirits of wine and go carefully over the soiled -places once or twice.--_Mrs. R._ - - -TO CLEAN FURNITURE. - -One-half pint linseed oil, one half pint vinegar, one-half pint -turpentine. Apply with a flannel rag, and then rub with a dry -flannel.--_Mrs. H. S._ - - -TO CLEAN VARNISHED FURNITURE, MAHOGANY ESPECIALLY. - -Wash the piece of furniture with warm water and soap, and then rub -dry; afterwards take a flannel rag, and rub with the following -mixture: equal proportions of vinegar, sweet-oil, and spirits of -turpentine, in a bottle which must be shaken before using.--_Mrs. -McG._ - - -AN EXCELLENT FURNITURE POLISH. - -Alcohol, three ounces; linseed oil, boiled, two ounces; oxalic acid, -one drachm; gum shellac, two drachms; gum benzoin, two drachms; rosin, -two drachms. Dissolve the gums in the alcohol, and then add oil and -oxalic acid. Apply with a woollen cloth.--_Dr. E. A. C._ - - -_Furniture Polish._ - -One pint of alcohol, one pint of spirits of turpentine, one and -one-half pint of raw linseed oil, one ounce balsam fir, one ounce -ether. Cut the balsam with the alcohol, which will take about twelve -hours. [That is to say, dilute the balsam with the alcohol.] Mix the -oil with the turpentine in a separate vessel and add the alcohol, and -last the ether.--_G. C. W._ - - -TO CLEAN SILVER. - -There is nothing better for this purpose than Colgate's Silver Soap, -and Robinson's Indexical Silver Soap, made in Boston. After the silver -has been cleaned, according to the directions accompanying each -package of the aforementioned kinds of soap, wash it in a pan of hot -water in which a tablespoonful of ammonia has been poured.--_Mrs. S. -T._ - - -_To Clean Silver._ - -Make a paste of whiting and spirits of wine. Put it on with a soft -cloth, then rub it off also with a soft cloth, and polish with chamois -skin.--_Mrs. R._ - - -TO REMOVE EGG STAINS FROM SILVER SPOONS. - -Rub with salt, and it will entirely remove the discoloration produced -by eating a boiled egg with a silver spoon. Rubbing with salt will -also remove the grayish streaks that collect on white tea-china by -careless usage.--_Mrs. M. C. C._ - - -TO CLEAN BRASSES, ETC. - -Electro-silicon, manufactured by J. Seth Hopkins & Co., Baltimore, is -the best article that can be procured for this purpose. The price is -twenty-five cents per box, with full directions for use. It may be -procured of any druggist. If not convenient to get it, use powdered -brick-dust.--_Mrs. S. T._ - - -FOR THE KITCHEN. - -Sapolio, manufactured by Enoch Morgan & Sons, should be in every -kitchen. It is invaluable for cleaning tins, iron-ware, knobs, and is -so neat a preparation that it does not blacken the hands. - - -THE DOVER EGG-BEATER. - -Is indispensable to housekeepers. It froths eggs in less than a fourth -of the time a spoon or an ordinary egg-beater requires to froth -them.--_Mrs. S. T._ - - -TO REMOVE RUST FROM KNIVES OR ANY STEEL. - -Rub very hard with a piece of wash leather, dipped in powdered -charcoal, moistened with spirits of wine. Rub off quickly, wash in hot -water, and renew as may be necessary.--_Mrs. K._ - - -TO CLEAN KNIVES, TINS, ETC. - -Crystal Kitchen Soap, manufactured by Eastman & Brooke, Philadelphia, -is excellent for this purpose, being so neat a compound that the -knives and coffee-pot, as well as the tins used in the preparation of -breakfast, may be quickly cleaned at the table while the tea-china is -being washed. - -When not convenient to obtain the Crystal Kitchen Soap, knives may be -cleaned with ashes either of coal or wood.--_Mrs. S. T._ - - -TO WHITEN THE IVORY ON THE HANDLES OF KNIVES. - -The ivory handles of knives sometimes become yellow from being allowed -to remain in dish-water. Rub them with sandpaper till white. If the -blades have become rusty from careless usage, rub them also with -sandpaper and they will look as nice as new.--_Mrs. S. T._ - - -MIXTURE FOR SHADING GLASS. - -Spanish whiting, one pound; white glue, one-quarter pound; litharge, -one ounce; alum, one ounce. Boil the glue and alum in a sufficient -quantity of water. Let it cool, then add the whiting and litharge. -Stir well and use at once. It may be washed or scraped off, if -desired.--_Dr. E. A. C._ - - -CEMENT FOR RUBBER AND GLASS. - -Pulverized gum shellac in ten times its weight of strong spirits -hartshorn.--_Dr. E. A. C._ - - -TO DESTROY BEDBUGS. - -Dissolve one ounce corrosive sublimate in one pint strong spirits. Put -it on the bedsteads with a feather, and it will destroy the bugs and -their eggs also.--_Mrs. Dr. P. C._ - - -BEDBUG POISON. - -Alcohol, two and a half pints; camphor, one ounce; spirits turpentine, -one ounce; corrosive sublimate, half an ounce. Mix and dissolve. If -the scent is not objectionable, two ounces commercial carbolic acid -will greatly improve the above.--_Dr. E. A. C._ - - -TO DESTROY BUGS, ANTS, ETC. - -Dissolve two pounds alum in three quarts boiling water. Apply boiling -hot with a brush. Add alum to whitewash for store-rooms, pantries, and -closets. It is well to pound alum fine and sprinkle it about beds -infested with bugs.--_Mrs. S. T._ - - -REMEDY FOR RED ANTS. - -Kerosene oil is a sure remedy for red ants. Place small blocks under a -sugar barrel, so as not to let the oil touch the barrel.--_Mrs. J. W._ - -Cayenne pepper will keep the store-room and pantry free from ants and -cockroaches.--_Mrs. S. D._ - - -REMEDY FOR MOSQUITOES OR OTHER BLOOD-SUCKING INSECTS. - -Uncork a bottle of oil of pennyroyal, and it will drive them away, nor -will they return so long as the scent of it is in the room.--_Mrs. S. -D._ - -For the stings of insects, wasps, hornets, bees, etc. Apply to the -place soda, hartshorn, or arnica. - - -RATS. - -Mix a little powdered potash with meal and throw it into the rat-holes -and it will not fail to drive the rats away. If a mouse enters into -any part of your dwelling, saturate a rag with cayenne in solution and -stuff it into his hole.--_Mrs. S. D._ - - -CONCENTRATED LYE SOAP. - -All fat and grease from the kitchen should be carefully saved, and -should be made into soap before accumulating and becoming offensive. - -Boil for six hours ten gallons of lye made of green wood ashes. Then -add eight or ten pounds of grease, and continue to boil it. If thick -or ropy, add more lye till the grease is absorbed. This is ascertained -by dropping a spoonful in a glass of water, and if grease remains it -will show on the water. - -If hard soap is desired, put one quart of salt in half-gallon of hot -water. Stir till dissolved and pour into the boiling soap. Boil twenty -minutes, stirring continually. Remove from the fire, and when cold cut -in cakes and dry. A box of concentrated lye may be used instead of -salt, as it will obviate the necessity of using more dripped lye to -consume the grease.--_Mrs. P. W._ - - -A WASHING MIXTURE. - -Mix and boil twenty minutes one gallon soft soap; half a gallon of -weak boiled lye; four ounces sal soda; half a gill of spirits -turpentine. Soak the clothes overnight in milk-warm water. In the -morning, rinse and wring them. To every gallon cold water add one -pint of the above mixture. Stir it well in the water. Open the clothes -and boil fifteen or twenty minutes; rinse out of those suds. If the -articles are not thoroughly cleansed, rub a little of the mixture on -the soiled places, and the result will be satisfactory.--_Mrs. Dr. E._ - - - - -RECIPES FOR RESTORING OLD CLOTHES, SETTING COLORS, REMOVING STAINS, -ETC. - - -FOR CLEANING CLOTHES. - -Castile soap, one ounce; aqua ammonia (34), a quarter-pound; sulphur -ether, one ounce; glycerine, one ounce; spirits wine, one ounce. Shave -the soap into thin pieces, dissolve it in two quarts rain (or any -other soft water). Then add the other ingredients. Rub the soiled -spots with a sponge or piece of flannel and expose to the air.--_Mrs. -B._ - - -SOAP TO REMOVE GREASE FROM CLOTH. - -Detersive soap, three pounds; alcohol, two pints; oxalic acid, half an -ounce; essential oil to flavor. First bring the alcohol to a boil, -then gradually add the soap (pared in thin shavings) and stir -constantly. Then add the acid and oil, pour into moulds while hot, and -let it cool. You may, of course, make it in smaller quantities, -observing the same relative proportions.--_Dr. E. A. C._ - - -_To Remove Spots from Cloth._ - -Aqua ammonia, two ounces; alcohol, two ounces; spirits camphor, one -ounce; transparent soap, one ounce; rain-water, one quart.--_Mr. E. -C., Jr._ - - -TO WASH BLACK CASHMERE. - -Wash in hot suds, with a little borax in the water. Rinse in bluing -water, and iron very damp. - - -TO RESTORE THE PILE OF VELVET. - -Heat a large flat-iron, place it in a pan, and lay on it a wet cloth. -The steam will rise rapidly. Hold the right side of the velvet over -it. If this does not restore the pile, wet it on the wrong side. Have -a smooth flat-iron very hot. Set it on the edge of the table, upright. -If it is a narrow piece of velvet, it may be easily ironed by passing -the wet side against the iron. If a large piece, have some one to hold -the bottom of the iron upwards while the wet side of the velvet is -passed over it.--_Mrs. S. T._ - - -TO RESTORE OLD BLACK SILK. - -Pour one pint boiling water on two tablespoonfuls gum arabic. When a -little cooled, add one teaspoonful spirits turpentine and the same of -spirits ammonia. With a large sponge wipe the silk on both sides with -this mixture. Then lay the silk on an ironing-table, place over it a -thin piece of colored rice cambric, and iron it very hard with a hot -iron. This makes old silk look like new.--_Mrs. S. T._ - - -TO FRESHEN OLD BLACK SILK. - -Boil one ounce crushed soap bark in one quart water till reduced to -one pint. Strain it; sponge the material with the liquid, and while -wet iron on the wrong side. Good for black woollens also.--_Mrs. M. E. -L. W._ - - -TO RENEW BLACK CRAPE VEILS. - -Wring two large towels out of water. Then put the veil (folded across -the middle, lengthways) on the lower towel; spread the other on top -and roll the veil, when between, in a small tight roll. Let it stand -an hour, or till it is damp through. Take it out and air it a little -before it dries. Fold it then in smooth squares, put it in a large -book, such as an atlas, put heavy weights on it, and let it stand an -hour or two.--_Mrs. M. C. C._ - - -TO SET COLORS. - -Wash in strong salt or alum water and rinse in water in which Irish -potatoes have been sliced and boiled, to stiffen. - -A strong tea of hay or fodder preserves the color of brown linen. One -spoonful gall to a gallon of water will set the colors of almost any -goods. A teaspoonful sugar of lead in a gallon cold water (some say a -tablespoonful in a quart soft water) will set colors. Let the material -soak in it an hour. - -A teacup of lye in a pail of water will improve black calicoes. - - -TO RESTORE COLORS THAT HAVE BEEN TAKEN OUT. - -Rub the spots with hartshorn and place in the sun till dry. - - -TO KEEP BLUE CALICOES BRIGHT AND FRESH. - -The first time they are washed, put them in water with a cupful -spirits of turpentine to each pail of water. This will set the color, -and they will always look well. - - -MILDEW. - -Moisten the mildewed spot with clear water, then rub over it a thick -coating of castile soap. Scrape chalk with the soap, mixing and -rubbing with the end of the finger. Then wash it off. Sometimes one -coating suffices, but generally several are required. - - -LABARAQUE SOLUTION. - -Will remove mildew, ink, or almost any fruit stain from cloth. The -solution should be washed off soon after applying, as it may injure -the cloth.--_Dr. E. A. C._ - - -TO PREVENT FRUIT STAINS FROM BEING PERMANENT. - -Wet the stained spot with whiskey before sending it to wash, and there -will be no sign of it when the article comes in. - - -FOR REMOVING FRUIT OR INK STAINS. - -Two drachms chloride of lime, two drachms acetic acid, one and a half -ounce water. Mix well.--_Dr. E. A. C._ - - -IRON RUST. - -Salts of lemon applied to the place and exposed to the sun will remove -all iron rust in linen, etc. - - - - -MISCELLANEOUS RECIPES. - - -AMMONIA. - -No housekeeper should be without a bottle of spirits of ammonia, for, -besides its medical value, it is highly useful for household purposes. -It is nearly as useful as soap, and its cheapness brings it in the -reach of all. Put a teaspoonful ammonia in a quart of warm soapsuds, -dip in a flannel cloth, wipe off the dust and fly-specks, and see how -much scrubbing it will save you. - -For washing windows and mirrors, it is very desirable. A few drops on -a piece of paper will take off every spot or fingermark on the glass. - -It cleanses and brightens silver wonderfully. Dip your forks, spoons, -etc., in a pint of suds, mixed with a teaspoonful spirits ammonia. -Then rub with a brush and polish with chamois skin. - -It will take grease spots from every fabric. Put on the ammonia nearly -clear. Lay blotting-paper on the place, and press a hot flat-iron on -it a few moments. A few drops of it will clean and whiten laces, also -muslins. - -It is highly useful and refreshing at the toilet-table. A few drops in -the bath will remove all offensive perspiration and glossiness (if the -skin is oily). Nothing is better for cleansing the hair from dust and -dandruff. A teaspoonful in a pint of water will cleanse the dirtiest -brushes. Shake the brushes through the water, and when they look -white, rinse them in water and put them in the sunshine or a warm -place to dry. - -For medicinal purposes ammonia is almost unrivalled. Inhaling it will -often cure headache and catarrhal cold. Ten drops aromatic spirits of -ammonia in a wine-glass of water is excellent for heartburn or -dyspepsia. The ordinary spirits of ammonia may be used also for the -purpose, but it is not so palatable. - -Ammonia is also good for vegetation. If you desire roses, fuschias, -geraniums, etc., to become more flourishing, add five or six drops -ammonia to every pint of lukewarm water you give them. Do not repeat -this more than once in five or six days, lest you should stimulate -them too highly. - -Be sure to keep a large bottle of ammonia in the house, and use a -glass stopper for it, as it is very evanescent and is injurious to -corks. - -[The above remarks on the usefulness of ammonia were furnished and -endorsed by Mrs. A. D., of Virginia.] - - -BORAX. - -It is very desirable to keep borax in the house. Its effect is to -soften the hardest water, and it is excellent for cleansing the hair. -Some washerwomen use borax for a washing powder, instead of soda, in -the proportion of a handful of borax powder to ten gallons boiling -water, and they save in soap nearly half, whilst the borax, being a -neutral salt, does not injure the texture of the linen.--_Mrs. S. T._ - - -RED INK. - -Bicarb. potash, half an ounce; cochineal, half an ounce; bitart. -potash, half an ounce; powdered alum, half an ounce; pure rain-water, -four ounces. Mix, and add ten drops creosote.--_Dr. E. A. C._ - - -BLACK INK. - -Extract logwood (pulv.), two ounces; hot rain-water, one gallon. -Simmer over water-bath one hour, till logwood is dissolved. Put into a -bottle the following: bichromate potass., one hundred grains; prus. -of potass., forty grains; warm rain-water, four ounces. Shake till -dissolved, put into the logwood solution, stir well together, strain -through flannel, and, when cold, add corrosive sublimate, ten grains; -warm rain-water, one ounce. Dissolve thoroughly, put with the above, -and add pure carbolic acid crys., one drachm. This makes the best -black ink in the world, at a cost of about ten cents a gallon.--_Dr. -E. A. C._ - - -COMMON BOTTLE WAX. - -Rosin, eighteen ounces; shellac, one ounce; beeswax, two ounces. Melt -together and color to suit the fancy.--_Dr. E. A. C._ - - -GRAFTING WAX. - -Rosin, two pounds; beeswax, one pound; tallow, one pound. Melt -together, pour into a tub of cold water, and work with the hands till -pliable.--_Dr. E. A. C._ - - -LIQUID GLUE. - -Acetic acid, one ounce; water, half an ounce; glue, two ounces; gum -tragacanth, one ounce. Mix and dissolve.--_Dr. E. A. C._ - - -SHOE BLACKING (_equal to Mason's_). - -Ivory black, twelve ounces; molasses, four ounces; sperm-oil, one -ounce; oil of vitriol, by weight, two drachms; vinegar, one pint. Mix -the black, molasses, and oil, and add the vinegar gradually, stirring -all the time. Then add the oil of vitriol very carefully, stirring -constantly, till effervescence ceases.--_Dr. E. A. C._ - - -LIQUID BLACKING. - -Ivory black, in fine powder, one pound; molasses, twelve ounces; -sweet-oil, two ounces; beer and vinegar, two pints of each. Mix -thoroughly together.--_Dr. E. A. C._ - - -WHAT MOST OF THE BAKING POWDERS ARE COMPOSED OF. - -(_One of the Best._) - -Cream tartar, twelve and one-quarter ounces; bicarb. soda (Eng.), six -and one-half ounces; tartaric acid, one and one-third ounces; -carbonate of ammonia, four-fifths of an ounce; good wheat flour, four -ounces. Mix thoroughly, and pass through a fine sieve.--_Dr. E. A. C._ - - -TO DRY HERBS. - -Gather on a dry day, just before they flower. Put them in an oven, and -when dry take them out, pick off the leaves, put in bottles, cover -tightly, and keep in a dry place.--_Mrs. R._ - - -TO KEEP WEEVIL OUT OF WHEAT. - -Put the wheat in barrels, smooth it, and sprinkle a layer of salt over -the top. Keep the barrels well covered by tying cloths over them. A -sure preventive.--_Mrs. Dr. P. C._ - - -FERTILIZER FOR STRAWBERRIES. - -Nitrate of potash, one pound; glauber salts, one pound; sal soda, one -pound; nitrate of ammonia, one-quarter pound. Dissolve the above in -forty gallons of water, one-third to be applied when the leaves begin -to appear, one-third ten days later, and the rest when the vines begin -to bloom. This quantity is for forty feet square.--_Mrs. R._ - - -RED LIP SALVE. - -Oil of sweet almonds, two ounces; pure olive-oil, six ounces; -spermaceti, one and one-half ounce; white wax, one ounce. Color with -carmine, and perfume with oil of roses.--_Dr. E. A. C._ - - -LOTION FOR CHAPS. - -Borax, two drachms; strong rose-water, twelve ounces; glycerine, three -ounces; mucilage of quince seed, ten drachms. Mix.--_Dr. E. A. C._ - - -COLD CREAM. - -Rose-water, half an ounce; oil of sweet almonds, half an ounce; pure -olive-oil, two ounces; spermaceti, half an ounce; white wax, one -drachm. Melt sperm and wax with the oil by means of water-bath. Then -add the rose-water, and stir till cool. When nearly cool, add oil of -roses or any other perfume desired.--_Dr. E. A. C._ - - -CAMPHOR ICE. - -White wax, two ounces; spermaceti, two ounces and two drachms; -camphor, six drachms. Melt, and add olive-oil, five ounces and five -drachms; glycerine, three drachms. Make into eighteen cakes.--_Dr. E. -A. C._ - - -CAMPHOR SALVE FOR CHAPPED LIPS, HANDS, ETC. - -Spermaceti, two drachms; white wax, two drachms; pulverized camphor, -two drachms; washed lard, half an ounce; pure olive-oil, half an -ounce. Melt in water-bath, and stir with it, while cooling, two -drachms glycerine. - -_Note._--This is excellent, will relieve almost instantly, and will -cure in a few applications.--_Dr. E. A. C._ - - -TOOTH POWDER. - -Prepared chalk, two pounds; powdered orris-root, two pounds; powdered -white castile soap, quarter of a pound; powdered white sugar, quarter -of a pound; powdered pumice-stone, half an ounce; powdered carmine, -half an ounce; oil of lemon, half an ounce; oil of lavender, half an -ounce. Powder the carmine as fine as possible; then add to it the -pumice-stone, then the sugar, then the soap, orris, and chalk in -succession. Then add the flavoring drop by drop, mixing it thoroughly -with all the ingredients. Sift through the finest apothecaries' -sieve.--_Dr. E. A. C._ - - -_For the Teeth._ - -Van Buskirk's Sozodont, manufactured by Hall & Ruckel, N. Y., is all -that it claims to be. I have known it tried ten years consecutively -with the happiest results.--_Mrs. S. T._ - - -CHARCOAL TOOTH POWDER. - -Powdered charcoal, six ounces; gum myrrh, one ounce; pale Peruvian -bark, one ounce. Mix thoroughly.--_Dr. E. A. C._ - - -HAIR-OIL. - -Pure olive-oil, six ounces; perfumed with oil of jessamine.--_Dr. E. -A. C._ - - -_Hair-Oil._ - -Castor-oil, ten ounces; pure alcohol, six ounces. Perfume with oil of -bergamot or any other perfume preferred.--_Dr. E. A. C._ - - -HAIR TONIC. - -Glycerine, one and a half ounces; tincture cantharides (95 per cent.), -half an ounce; sulph. quinine, twenty grains; alcohol, four ounces. -Mix together; perfume with oil of roses.--_Dr. E. A. C._ - - -_Another Hair Tonic._ - -Claimed to restore falling out hair, when baldness is not hereditary. -Tincture of cantharides (officinal), one ounce; glycerine, one and a -half ounce; rose-water, three and a half ounces.--_Dr. E. A. C._ - - -HAIR DYE, NO. 1. - -Pyrogallic acid, one drachm; distilled water, three ounces. -Dissolve.--_Dr. E. A. C._ - - -NO. 2. - -Nitrate of silver (crystals), one drachm; aqua ammonia, strong, two -drachms; distilled water, six drachms. Mix.--_Dr. E. A. C._ - - -HAIR RESTORATIVE. - -Sugar of lead (chemically pure), one drachm; milk of sulphur, two -drachms; rose-water, four ounces; glycerine, one ounce. Mix.--_Dr. E. -A. C._ - - -SHAMPOO LIQUOR. - -Bay rum, three quarts; tincture cantharides (officinal), one and a -half ounces; carb. ammonia, half an ounce; salts of tartar, one ounce. -Mix. Thoroughly cleanse the hair with clean water after using.--_Dr. -E. A. C._ - - -ROSE BANDOLINE. - -Gum tragacanth, six ounces; rose-water, one gallon; otto of roses, -half an ounce. Steep the gum in the water a day or two. Agitate -frequently while forming into a gelatinous mass. After standing -forty-eight hours, strain through a clean, coarse linen cloth. Again -let it stand a few days, and then strain a second time. When the -consistency is uniform, add the otto of roses, and color with -carmine.--_Dr. E. A. C._ - - -ALMOND BANDOLINE. - -Is made as the above, except that no coloring is used, and it is -scented with quarter of an ounce of oil of bitter almonds instead of -rose.--_Dr. E. A. C._ - - -TO CLEAN THE HAIR AND HAIR-BRUSHES AND COMBS. - -Dissolve one ounce borax and half an ounce camphor in a quart boiling -water. For cleaning combs and brushes use two teaspoonfuls -supercarbonate soda dissolved in half a pint boiling water, or else -use one teaspoonful hartshorn dissolved in a little water.--_Mrs. R._ - - -TO REMOVE DANDRUFF. - -Wash the hair thoroughly in rain-water with a good deal of borax -dissolved in it.--_Mrs. C. C._ - - -TO REMOVE BLOOD STAINS. - -Make a thin paste of starch and water. Spread over the stain. When -dry, brush the starch off and the stain is gone. Two or three -applications will remove the worst stains.--_Mrs. D._ - - - - -INDEX. - - - BREAD. - - PAGE - Batter bread, 56 - " " 2d recipe, 57 - " " 3d " , 57 - Brown bread, 40 - Biscuit, beaten, 42 - " " 2d recipe, 42 - " " cream, 42 - " " French, 41 - " " excellent light, 43 - " " light, 43 - " " soda, 42 - " " thick, 43 - " " thin or crackers, 43 - Box bread, 40 - Bunns, 39 - Cakes, Virginia ash, 61 - " batter, 55 - " " 2d recipe, 55 - " " made of stale bread, 55 - " " cheap recipe, 56 - " old Virginia batter cakes, 55 - " " " " 2d, 56 - Cakes, Boston cream, 53 - " breakfast, 50 - " buckwheat, 51 - " " 2d recipe, 52 - " " 3d " , 52 - " " 4th " , 52 - " buttermilk, 54 - " corn, 58 - " cream, 52 - " " 2d, 53 - " " 3d, 53 - " farina, 54 - " flannel, 51 - " " 2d method, 51 - " " 3d " , 51 - " Indian griddle, 56 - " Madison, 50 - " orange, 50 - " rice, 54 - " sour milk, 54 - " velvet, 50 - Corn-bread, plain, 61 - " " light, 59 - Crackers, Huntsville, 44 - " soda, 43 - " water, 44 - Cracklin-bread, 60 - Egg-bread, 60 - " " old-fashioned, 59 - " " soft, 59 - Family bread, 29 - Graham bread, 40 - Grit or hominy bread, 58 - " " " 2d recipe, 58 - Henrietta bread, 45 - Indian " , 60 - Lapland " , 45 - " " plain recipe, 45 - Leaven, 27 - Light bread, 31 - Jenny Lind bread, 46 - Loaf, cottage, 39 - Loaf bread, 29 - " " old Virginia, 29 - " " 3d method, 30 - Lunch bread, 46 - Lunn, quick Sallie, 36 - " Sallie 2d, 34 - " " 3d, 35 - " " 4th, 35 - " " 5th, 35 - New bread, 45 - Old maids, 39 - Muffins, 36 - " 2d, 37 - " 3d, 38 - " bread, 38 - " corn, 57 - " cream, 38 - " white egg, 38 - " Parker House, 37 - " salt sulphur, 36 - " soda, 38 - " superior, 37 - " sweet spring, 36 - Mush bread, 59 - Pockets, 34 - Pone, St. Nicholas, 58 - Potato bread, 39 - Puffs, breakfast, 46 - " nun's, 44 - Rice bread, 60 - Rolls, hot or cold loaf bread, 31 - " French, 31 - " " 2d, 32 - " " or twist, 32 - " pocketbook, 33 - " velvet, 32 - Rusks, 40 - " egg, 41 - " German, 41 - Salt risen bread, 47 - " " " 2d, 47 - Turnovers, 33 - Twist, 34 - Wafers, 44 - Waffles, 47 - " 2d, 48 - " 3d, 48 - " corn meal, 57 - " mush, 49 - " rice, 49 - " " 2d, 49 - " superior rice, 49 - " soda, 48 - " another recipe, 48 - Yeast, 25 - " alum, 27 - " another recipe, 26 - " Irish potato, 26 - " that never fails, 26 - - - COFFEE, TEA AND CHOCOLATE. - - Cafe au lait, 63 - Coffee, to make, 62 - " " 2d, 62 - " boiled, 61 - " dripped or filtered, 63 - " " " 2d, 63 - " to toast, 61 - Broma, 65 - Chocolate, 65 - Cocoa, 65 - Black tea, 64 - " " 2d, 64 - Green " , 63 - " " 2d, 64 - " " a good cup of, 64 - Iced " , 64 - - - MILK AND BUTTER. - - Butter, to secure nice for the table in winter, 67 - Butter, putting up, 67 - Clabber, 67 - Cottage cheese, 68 - - - SOUP. - - Asparagus soup, 83 - " " 2d, 83 - Beef " , 74 - " " 2d, 74 - Beef's head, to prepare as stock for soup, 74 - Calf's head soup, 75 - " " " 2d, 75 - " " " 3d, 76 - " " " 4th, 76 - " " " 5th, 77 - " " " brown, 77 - Clam soup, 72 - " " 2d, 73 - Chicken soup, 78 - " " 2d, 79 - Crab " , 73 - " " 2d, 74 - Giblet " , 79 - Gumbo " , 80 - " " 2d, 80 - Okra " , 79 - Ox-tail " , 78 - Oyster " , 69 - " " 2d, 70 - " " 3d, 70 - " " economical, 69 - " " puree of, 70 - Pea " , 83 - " " green, 84 - " " 2d, 84 - Potato " , 84 - " " 2d, 84 - Terrapin soup, mock, 72 - Turtle " , 71 - " " 2d, 71 - " " 3d, 72 - " " mock, 72 - Tomato " , 82 - " " 2d, 83 - " " clear, 83 - Veal " roast, and chicken bone soup, 79 - Vegetable soup, 81 - " " fine, 80 - - - OYSTERS AND OTHER SHELL FISH. - - Clam or oyster fritters, 90 - Crabs, to cook, 94 - " devilled, 94 - " " 2d, 94 - " hard, to devil, 95 - Crab stew, 94 - " soft, 95 - Lobster curry, 95 - Terrapin, 96 - " or turtle in batter, 96 - " " steaks, 96 - " " stew, 96 - Turtles, to cook, 96 - " stewed, 96 - Oysters, broiled, 90 - " to cook, 86 - " " , 89 - " devilled, 88 - " " , 88 - " fritters, 89 - " " , 89 - " to fry, 89 - " fried, 89 - " " 2d, 90 - " to fry, 90 - " " 2d, 90 - " to keep alive and fatten, 94 - " pates, 92 - " pie, 92 - " " 2d, 92 - " pickled, 91 - " " 2d, 91 - " " 3d, 92 - " raw, 93 - " to roast, 91 - " sausage, 93 - " steamed, 90 - " shortcake, 93 - " scalloped, 86 - " " 2d, 87 - " " 3d, 87 - " " 4th, 88 - - - FISH. - - A la creme, 98 - Cat fish, 99 - " " or hog fish, 99 - Cod fish balls, 104 - " " boiled, 104 - " " salt, to dress, 105 - " " Nantucket, 105 - Chowder, 99 - Chowder, 2d, 100 - Drum or sturgeon, 104 - German fish stew, 107 - Halibut, 98 - " 2d, 98 - Mackerel, boiled, 105 - " to broil, 105 - " salt, to cook, 106 - Perch, to fry, 104 - Rock fish, baked, 101 - Rock, to boil, 101 - " boiled, 2d, 101 - " pickled, 102 - " to stew, 101 - Shad, baked, 102 - " to barbecue, 103 - " " broil, 102 - " " fry, 102 - " potted, 103 - " to roast, 102 - Salmon, to bake, to boil and steak, 106 - " to pickle, 107 - Sheep's head, to bake, 100 - " or rock, to boil, 100 - " to bake, 2d, 100 - " " " 3d, 101 - " boiled, 100 - Sturgeon, baked, 104 - " cutlet, 103 - " scalloped, 103 - Trout, to fry, 104 - - - GAME. - - Duck, wild, 111 - " " to cook for breakfast, 111 - Fowl " " roast in a stove, 110 - Goose " , 111 - " " 2d, 111 - Partridges, to broil, 112 - " and pheasants, to cook, 112 - " to roast, 112 - Pigeon, to broil, 112 - " pie, 113 - " to stew, 113 - Rabbit, barbecue, 109 - " roast, 109 - " stewed, 109 - " " 2d, 109 - Reed birds, to dress, 113 - Sora, ortolans and other small birds, to cook, 113 - Sora, ortolans, robins and other small birds, to cook, 114 - Squirrel, to barbecue, 108 - Turkey, wild, 110 - " " simple way of preparing, 110 - Venison, haunch, 108 - " " of, 107 - Venison, stewed, 108 - " " 2d, 108 - - - MEATS. - - Backbone or chine, to cook, 120 - " pie, 120 - Bacon, to cure, 125 - " curing, 125 - " fried, 130 - " and greens, 129 - " shoulder of, 129 - Chine, to dress, 121 - " roast, 121 - Ham, baked, 127 - " " 2d, 128 - " or tongue, bake, 127 - " broiled, 129 - " of pork, to cook, 121 - " for curing, 125 - " Virginia mode of curing, 124 - " to boil, 126 - " " " 2d, 127 - " weighing 10 lbs, 126 - " fried, 129 - " an improvement to, 126 - " relish, 131 - " spiced, 129 - " stuffed and baked, 128 - " to stuff, fresh cured, 128 - " toast, 131 - " " 2d, 131 - Jowl and turnip salad, 130 - Lard, to cure, 124 - Leg of pork stuffed, 121 - Pickled pork, equal to fresh, 130 - Pork royal, 122 - " steak, 119 - Sausage meat, 122 - " " excellent recipe, 122 - " seasoning for, 122 - Salt pork, how to cook, 131 - Spare ribs, 119 - " " pork, 119 - " " 3d, 119 - " " 4th, 119 - " " grisken and short ribs, to cook, 120 - Souse cheese, 123 - " to make from hogs' feet, 123 - Sweetbread of hog, 123 - Tongue or ham, potted, 131 - Barbecue shoat, 132 - Forequarter of shoat to roast, 132 - Head of shoat, 134 - " " " to stew, 135 - " " pig to hash, 135 - Head and jowl of pig to stew, 134 - Jowl of shoat, 133 - Roast pig, 133 - " shoat, 132 - - - BEEF AND VEAL. - - A-la mode, 140 - " " 2d, 140 - " " 3d, 141 - Boiled beef and turnips, 141 - Brine for beef, 154 - Brains, croquettes, 151 - " to dress, 150 - " " fry, 150 - " " " , 150 - " " stew, 150 - Collaps, beef, 146 - Collar, 142 - Cow heel, 153 - " " fried, 153 - Corned beef, 154 - " " 2d, 156 - " " 3d, 156 - " " and tongues, 155 - " " or pork, 155 - " round, to cook, 158 - " beef, how to cook, 159 - " " tongue, to cook, 158 - Cure " for drying, 159 - " " ham, 160 - Daube Froide, 163 - Dry beef and tongue, 160 - French dish, 153 - Frizzled beef, 144 - Fricasseed beef, 145 - Gravy brown, 152 - " for roast beef, 152 - Heel of beef to fry, 153 - Hunter's beef or spiced round, 156 - " " " " " 2d, 157 - Heart of " , 147 - Kidneys, broiled, 148 - " fried, 148 - " " 2d, 148 - " grilled, 148 - " stewed, 147 - " " 2d, 147 - Liver, 149 - " fried, 149 - " to fry, 149 - " to fry with onions, 149 - " dried for relish, 149 - Ox-heart, to roast, 147 - Roast beef, 138 - " " 2d, 139 - Rib roast of beef, 139 - Round of beef, to spice, 157 - Rump " " to stew, 145 - Steak, broiled, 142 - " " 2d, 143 - " how to cook, 143 - " fried, 144 - " to fry, 144 - " fried with onions, 148 - Stew, Lebanon, 146 - Sausage, beef, 152 - " bologna, 152 - Smoked beef, 159 - Spiced " , 157 - Tongue a la terrapin, 146 - " toast, 147 - " to stew, 146 - " to pickle, 155 - Tripe, 151 - " 2d, 151 - " to fry, 152 - " " prepare, 151 - Calves' brains, 167 - Cake, of veal, 164 - Chops, veal, 161 - Cutlets, veal, 162 - " " 2d, 162 - " " 3d, 162 - Cold veal, dressed with white sauce, 163 - Daub veal, 167 - Feet, calf's, dressed as terrapins, 165 - Head, calf's, 167 - " " to bake, 167 - Liver, bewitched, 166 - " broiled, 165 - " to fry, 166 - " " 2d, 166 - " simple way of cooking, 166 - Loaf, veal, 163 - " " 2d, 164 - Loin of veal, stewed, 160 - Minced " , 163 - Roast " , 161 - Steak " , 161 - Sweetbreads, 165 - " " 2d, 165 - " " 3d, 165 - - - MUTTON AND LAMB. - - Broiled, 170 - Chops, mutton, 172 - " " 2d, 172 - " " 3d, 173 - " " broiled, 173 - Corned " , 171 - Leg of mutton, boiled, 170 - Leg of mutton, boiled, 2d, 170 - " " roast, 169 - Roast mutton, 169 - Saddle of mutton, to cook, 171 - " " " , 171 - " " iced, 171 - " " to roast, 170 - Shoulder " corned, 172 - Slices, grilled, 174 - Stew, 173 - " 2d, 173 - Tongues, sheep, 174 - Lamb's head, 175 - " " to fricassee, 175 - Roast lamb, 174 - Shoulder of lamb, to grill, 174 - Decorations and garnishes for cold meat and salads, 175 - - - POULTRY. - - Chickens, 183 - " to boil, 184 - " " broil, 187 - " " dress with tomatoes, 186 - " " fricassee, 187 - " fried, 186 - " " 2d, 186 - " pie, 187 - " " 2d, 188 - " pudding, 188 - " " 2d, 188 - " " with potatoes, 188 - " to roast, 184 - " smothered, 185 - " to steam, 184 - " " stew, 185 - " " " , 185 - Ducks, young, to prepare, 190 - " to stew, 190 - Goose, devilled, 189 - " to roast, 189 - Turkey, boiled, 180 - " " 2d, 180 - " boned, 181 - " devilled, 181 - " hash, 181 - Turkey, meat jelly for, 183 - " roast, 178 - " " 2d, 178 - " " 3d, 179 - " " with truffles, 179 - " to steam, 180 - - - SALADS. - - Celery salad, 196 - Chicken " , 194 - Chicken salad, 2d, 195 - " " 3d, 195 - " " 4th, 196 - " " for 35 people, 195 - Fish salad, 192 - Irish potato salad, 198 - Lettuce salad, 198 - " dressed, 200 - " " , 200 - Lobster salad, 192 - Oyster " , 191 - Potato " , 197 - " " 2d, 198 - Salmon salad, and lobster, 191 - Slaw, 199 - " cold, 199 - " " 2d, 199 - Terrapin salad, 192 - Tomato " , 197 - Turnip " , 197 - Turkey " , 193 - " " 2d, 193 - " " 3d, 194 - Veal and potato salad, 197 - - - SAUCES. - - Anchovy sauce, 202 - Apple " , 204 - Cod's head, " for, 201 - Fish " , 200 - " " 2d, 201 - " " 3d, 202 - " " or sauce for salad, 200 - Dutch " for fish, 201 - Horseradish sauce, 202 - Maitre d'Hote sauce, 202 - Mint sauce, 204 - Mushroom sauce, 203 - " " , 203 - Nasturtium " , 204 - Onion " , 204 - Pepper vinegar, 203 - Tomato sauce, 203 - - - SAUCES ESPECIALLY SUITABLE FOR FOWLS. - - Asparagus sauce, 205 - Celery " , 205 - Cranberry " , 206 - Drawn butter, 205 - " " 2d, 206 - " " 3d, 206 - Egg sauce, 205 - Mushroom sauce, 206 - Oyster " , 205 - Sauce for boiled poultry, 205 - White sauce, 204 - SALAD DRESSING. - Cabbage dressing, 208 - Celery dressing, 211 - " " 2d, 211 - Chicken salad dressing, 208 - Cold slaw " , 210 - Lettuce " , 208 - " " 2d, 210 - Sana Mayonnaise, 209 - Salad dressing, 207 - " " 2d, 207 - " " 3d, 207 - " " 4th, 208 - " " 5th, 210 - - - BRUNSWICK STEWS, GUMBO, SIDE DISHES. - - Apples, fried, 231 - " spiced, 232 - Bacon fraise, 227 - Beef cakes, 226 - Beefsteak and potatoes, 226 - Breakfast dish, 221 - " " 2d, 222 - Broth, Scotch, 216 - Cassa rolls, 221 - Calf's head pudding, 223 - Cold chicken, devilled, 225 - " " with vinegar, 225 - Croquettes, 217 - " 2d, 217 - " 3d, 218 - " 4th, 218 - Chicken Croquettes, 217 - Croquettes balls, 218 - " potato 218 - " sausage 219 - " " 2d, 219 - " meat, 217 - Crumb pie, 224 - Dried apples, peaches, quinces and pears, to stew, 231 - Fish and potatoes, 226 - Forcemeat balls, 219 - Fondee, 230 - Giblet pie, 225 - Gumbo, 213 - " 2d, 213 - " 3d, 213 - " filet a la Creole, 214 - Haggis, 225 - Hash, 220 - " baked, 222 - Hominy, to boil, 228 - " " 2d, 229 - " croquettes, 228 - " fried, 229 - Hotch potch, 216 - Liver pudding, 223 - Loaf, meat, 216 - Macaroni, 227 - " 2d, 227 - " 3d, 227 - " Italian method, 227 - Mince, with bread crumbs, 219 - " " potatoes, 220 - Mushrooms, broiled, 230 - " to stew, 230 - " " fry or broil, 229 - " and sweetbread pates, 229 - Mutton, hashed, 215 - " " 2d, 215 - " " 3d, 215 - Nice pie, 223 - Pig's head pudding, 223 - Potato pie, 223 - " " 2d, 223 - Pot pourri, 220 - Prunes, stewed, 232 - Ragout souse, 221 - Rice and egg pates, 231 - Sandwiches, 222 - " 2d, 222 - Squab pie, 225 - Side dish, 216 - Stew, black, 216 - Stew, Brunswick, 211 - Stew " 2d, 212 - " " 3d, 212 - " " 4th, 212 - Terrapin, mock, 221 - Tongue and prunes, 231 - Veal pates, 214 - Welsh rarebit, 231 - - - EGGS. - - A la creme, 237 - Boiled eggs, 233 - " " soft, 333 - Baked for dinner, 237 - Egg cups, breakfast dish, 233 - " for breakfast, 233 - Egg with toast, 236 - Ham and eggs, 236 - " egg pudding, 237 - Omelette, 234 - " 2d, 234 - " 3d, 234 - " 4th, 234 - " cheese, 235 - " German, 235 - " ham, 235 - " mock, 235 - " souffle, 235 - Pie, egg, 237 - Poached eggs, 236 - Rumble " , 236 - Scrambled eggs, 233 - " " , 233 - Stuffed, 237 - - - VEGETABLES. - - Artichokes, burr, 249 - Asparagus, to cook, 238 - " " 2d, 239 - Beans, lima, to boil, 245 - " " " 2d, 245 - " " " 3d, 254 - Beets, to boil, 239 - Cabbage, with bacon, to boil, 251 - " boiled without bacon, 251 - " fried, 252 - " pudding, 251 - " " 2d, 251 - Cauliflower, 252 - Celery, 240 - Corn fritters, 242 - " " 2d, 243 - " " for breakfast, 243 - " green, to boil, 241 - " pudding, 242 - " " 2d, 242 - " put in brine, 254 - Cucumbers, to dress raw, 246 - Cucumbers, to fry, 246 - Cymlings, with bacon, 240 - " to fry, 241 - " fritters, 241 - " pudding, 241 - " or squash to stew, 240 - Egg-plant, to bake, 249 - " " to fry, 249 - " " pudding, 249 - " " to stew, 248 - Okra, 246 - Onions, to bake, 239 - " " cook, 239 - " " dress raw, 240 - Onions, to fry, 239 - Parsnips, to cook, 250 - " " fry, 249 - " " stew, 249 - Peas, cornfield or black-eye, 254 - " dried, to boil, 254 - " green, " , 238 - Pees, kon-feel, 253 - Potato chips, Irish, 247 - " cakes, 247 - Potatoes creamed, 247 - " Irish, to boil, 246 - Potato hash, 247 - " pudding, 247 - " snow, 247 - Potatoes, sliced, to fry, 247 - " sweet, to boil, 248 - " " to cook inferior, 248 - " " to fry, 248 - Radishes, 240 - Ropa Viga, 244 - Salsify, to cook, 250 - " " fry, 250 - " " stew, 250 - " " " , 250 - Slaw, warm, 251 - " " 2d, 252 - " " 3d, 252 - Snaps, to boil, 240 - Spinach, 252 - Succotash, 246 - Tomatoes, baked, 243 - " " 2d, 243 - " fried, 244 - " omelet, 244 - " raw, to dress, 245 - " " " 2d, 245 - " stewed, 244 - " " 2d, 244 - Tomato toast, 245 - Turnips, 253 - " salad, 253 - " to stew, 253 - Yams, to dress, 248 - - - PICKLE AND CATSUPS. - - Apple pickle, 294 - Blackberry pickle, 295 - Cabbage " for present use, 262 - " " cut, 262 - " " chopped, 263 - Cantaloupe pickle, 3, 287, 288 - Composition " , 291 - Cherry " , 295 - Chow-chow " 5, 282-284 - " " " (Leesburg), 285 - Cucumber pickle, 4, 266-268 - " " boiled, 268 - " " ripe, 269 - " " sweet, 2, 269 - Damson " 2, 290, 291 - French " 2, 292 - Green " 3, 264-266 - German " , 290 - Honolulu melon pickle, 287 - Hyden salad, 5, 273-275 - Ingredients for one gallon green pickle, 258 - Kentucky pickle, 292 - Lemon " 2, 294 - Mangoes, oil, 3, 276 - " to green, 270 - " stuffing for 60, 270 - " peach, 4, 278, 279 - " pepper, 279 - Martinas pickle, 281, 282 - Muskmelon pickle, 288 - Onion " 2, 293, 294 - Peach " 4, 286, 287 - " " spiced, 286 - " " sweet, 286 - Pear, peach or quince pickle, 287 - Plum pickle, 289 - Preparing pickles, 258 - Ragout pickle, 291 - Spanish " , 293 - Sweet " , 287, 290 - Tomato " (green) 3, 269, 270 - " " (sweet) 3, 272 - " " (ripe) 272 - " sauce (green) 3, 270, 271 - " marmalade or sauce for meats, 273 - Vinegar for pickle, 3, 256 - " " yellow pickle, 257 - Walnut pickle, 4, 280, 281 - Watermelon pickle, 4, 289 - " " sweet, 288 - Yellow " 7, 258-261 - Bay sauce, 2, 299 - Caper sauce, 302 - Celery vinegar, 301 - Cucumber catsup, 4, 297 - Horseradish sauce, 301 - Mushroom catsup, 4, 299, 300 - " sauce, 300 - Mustard, to mix, 303 - " aromatic, 303 - Pepper catsup, 302 - " sauce, 301 - " vinegar, 302 - Tomato catsup, 2, 295, 296 - Tartan sauce, 302 - " " (Morcan's), 303 - Walnut catsup, 3, 298 - " leaves, catsup from, 298 - CAKE. - Almond cake, 2, 328 - Angel's " , 311 - " bread, 323 - Black cake, 314, 315 - Brides' cake, 4, 309, 310 - Capital " , 342 - Citron " 4, 327, 328 - Cocoanut cake, 6, 322, 324 - Chocolate " 5, 325, 326 - " jelly cake, 327 - Corn-starch " , 313 - Clay " , 323 - Cream " 2, 340, 341 - Currant " , 329 - Cup " 3, 342 - Custard " , 344 - Cake, 343 - " with sauce, 344 - " that never fails, 344 - Delicate cake, 2, 312 - Delicious " 2, 343 - Fruit " 7, 316-319 - Fig " , 329 - Gold " , 311 - Mrs. Galt's cake, 345 - Jelly for " 2, 334, 335 - Jelly " 2, 335 - Jelly cake (lemon) 2, 335, 336 - " " (rolled) 2, 336 - " " filling for, 337 - Kettle cake, 345 - Lady " 2, 311, 312 - Lee " (R. E.) 2, 321 - Leighton cake, 306 - Lemon " 2, 320, 321 - Mountain cake, 307 - " ash-cake, 308 - Merry Christmas cake, 312 - Marble cake, 337, 339 - " or Bismarck cake, 339 - Norfolk " , 345 - Naples biscuit, 347 - Orange cake, 3, 319, 320 - Parson's " , 346 - Pound " 7, 329, 331 - Pineapple " , 319 - Risen " , 346 - Rose or clouded cake, 339 - Ruggles' " , 346 - Silver " , 310 - Snow " , 308 - " mountain " , 307 - Spice mountain cake, 340 - Sponge " 2, 332 - Sponge cake (confederate), 332 - " " (cream) 333 - " " (butter) 2, 331, 332 - " " (extra), 333 - " " that never fails, 333 - " " roll, 2, 334 - Tipsy cakes, 347 - Velvet " , 347 - White " 2, 305 - " " (superior) 305 - " mountain cake, 4, 306, 307 - " " ash-cake, 308 - " fruitcake, 4, 313, 314 - Whortleberry, 347 - Icing for cakes, 349 - Icing, 5, 348, 349 - " boiled, 2, 348, 349 - " cold, 348 - " hot, 348, 349 - Ginger bread, 350, 351 - Ginger bread, cup cake, 351 - " " lightened, 351 - " " risen, 351 - " " soft, 350 - Ginger loaf, 350 - Molasses cake, 2, 351, 352 - " or black cake, 352 - " pound cake, 352 - Small cakes, 353 - Albany cakes, 353 - Bonnefeadas, 361 - Coffee cakes, 357 - Cookies, 358 - Cinnamon cakes, 2, 357 - Coffee " , 357 - Cream " , 354 - Crullers, 359 - Delicate tea cakes, 2, 360 - Delicious small cakes, 361 - Dimples, 362 - Drop cakes, 353 - Ginger cakes, 2, 362, 363 - " " (drop) 364 - " " (cheap) 363 - " bunns, 363 - " snaps, 2, 363, 364 - Gloucester cakes, 359 - Holmcroft, 358 - Jumbles, 3, 356 - " (Jackson), 356 - " (lemon), 361 - Macaroons, 356 - Marguerites, 3, 354, 355 - Molasses cakes, 364 - Nothings, 358 - Scotch cakes, 353 - Strawberry cakes, 357 - Sugar " , 358 - Shrewsbury " , 355 - Sweet crackers, 353 - Spice nuts, 364 - Tea cakes, 2, 359, 360 - Tartaric cakes, 360 - Wafers, 2, 362 - - - PUDDINGS. - - Apple pudding, 5, 376 - Apple charlotte, 377 - Apple custard, 378 - Apple custard pudding, 377 - Apple meringue, 2, 377 - Apple dumplings, 373 - Apple roll (baked), 377 - Almond pudding, 381 - Amherst " , 370 - Arrowroot " , 389 - Batter " , 398 - Balloons, 398 - Bread pudding, 390 - Boiled bread pudding, 2, 372 - Boiled pudding of acid fruit, 371 - " sweetmeat pudding, 372 - " molasses " , 373 - " pudding, 2, 370, 372 - " dumplings, paste for, 373 - Cake pudding, 387 - Caramel pudding, 383 - Citron " 2, 378 - Cocoanut " 5, 381, 382 - Chocolate " 2, 382, 383 - Cherry " , 371 - Cheese-cake pudding, 388 - Cracker " , 392 - Cream " , 395 - Currant " , 375 - Custard " , 390 - Cottage " , 396 - Delicious pudding, 398 - " hasty pudding, 397 - Eve's pudding, 374 - Economical pudding, 400 - Extra fine " , 399 - Fruit " , 374, 391 - French " , 391 - Feather " , 397 - Irish potato " , 394 - Indian " , 399 - Jelly roll, 387 - Lemon pudding, 4, 380 - Lemon meringue, 2, 381 - Molasses pudding, 3, 395, 396 - Marrow pudding, 392 - Original " 2, 369, 392 - Orange " 4, 378, 379 - One egg " , 398 - Peach dumplings, 375 - Penny pudding, 400 - Plain " , 401 - Plum " 4, 365-368 - " " Christmas, 368 - " " economical, 2, 369 - " " English, 367 - " " rich, 367 - " " simpler kind of, 369 - Poor man's pudding, 400 - Puff " , 400 - Preserve " , 387 - Pudding without milk or eggs, 382 - Queen of puddings, 5, 383-385 - Raspberry pudding, 375 - Rice " 3, 393, 394 - Sago " , 389, 390 - Sippet " , 390 - Snow " 3, 386, 387 - Snowball " , 396 - Sweet potato " , 394, 395 - " " roll, 372 - Suet pudding, 2, 373 - " dumplings, 374 - Steam pudding, 370 - Superior " , 399 - Sweetmeat pudding, 2, 388 - Mrs. Spence's " , 391 - Tapioca " , 385 - " with apples, 386 - Teacup pudding, 391 - Texas " , 396 - Thickened milk pudding, 347 - Transparent " , 388, 389 - Troy " , 371 - Tyler " , 395 - Virginia " , 398 - Washington " , 397 - - - PUDDING SAUCES. - - Brandy sauce, 402 - Cold " 3, 403 - French " , 402 - Lemon " , 403 - Molasses " , 404 - Nice " , 402 - Rich " , 403 - Sauce for pudding, 3, 402, 403 - " for boiled pastry, 404 - Wine sauce, 3, 400 - - - PASTRY. - - Apple pie, 1, 2, 3, 409, 410 - Blackberry pie, 410 - Cherry " , 409 - Cream " 1, 2, 412 - Currant " , 409 - Custard " , 413 - Cream tarts, 415 - Cheese cakes, almond, 1, 2, 415 - " cornstarch, 414 - " lemon, 414 - Damson pie, 408 - Gooseberry pie, 410 - Lemon " 1, 2, 3, 4, 406 - Lemon cream pie, 406 - Lemon tarts, 415 - Mince meat, 1, 2, 3, 4, 411, 412 - Molasses pie, 1, 2, 413, 414 - Orange pie, 1, 2, 3, 407 - Pastry, 1, 2, 3, 405 - Puff paste, 405 - Peach pie, 408 - Peach meringue pie, 407 - Potato pie (sliced), 411 - " " (sweet), 411 - Prune " , 408 - Prune tarts, 415 - Rhubarb pie, 411 - Soda cracker pie, 413 - Silver " , 413 - Sugar " , 413 - Strawberry shortcake, 408 - Washington pie, 413 - Whortleberry " , 410 - Fritters (Bell), 416 - " (French), 416 - " (made with yeast), 416 - Pancakes (common), 417 - " (quire of paper), 417 - - - JELLIES, BLANC-MANGE, CHARLOTTE RUSSE, BAKED - CUSTARDS, CREAMS, ETC. - - Jelly (calves' feet), 419 - " cream, 421 - " crystal, 420 - " gelatine, 2, 420 - " " without straining, 420 - " " without eggs or boiling, 421 - Jelly without boiling, 421 - " (stock), 419 - Blanc-mange, 4, 421, 422 - " (arrowroot), 422 - " (coffee), 423 - Blanc-mange, (chocolate), 423 - " (custard), 422 - Charlotte russe, 6, 423, 424 - " " (strawberry), 424 - Baked custard, 3, 425 - Apples (baked), 429 - Apple compote, 429 - " float, 428 - Apples (nice dessert of), 429 - " (nice plain dessert of), 429 - " (iced), 430 - " (nice preparation of), 429 - Apple snow, 428 - Bonny clabber, 428 - Cream (Bavarian) 2, 426 - " Italian, 426 - " Russian, 426 - " Spanish, 2, 425, 426 - " Tapioca, 2, 427 - Float, 428 - Lemon froth, 427 - Slip, 428 - Syllabub, 427 - - - ICE-CREAM. - - Bisque ice-cream, 437 - Buttermilk ice-cream, 437 - Caramel ice-cream, 435 - " " (Norvell House), 435 - Cocoanut " 3, 436 - Chocolate " , 435, 436 - Gelatine " , 436 - Ice-cream, 3, 432 - " (without cream), 437 - Lemon ice-cream, 432 - Orange " , 433 - Peach " , 433 - Pineapple " , 434 - Strawberry ice-cream, 433 - Vanilla " , 434 - White " , 436 - - _Frozen Custards._ - Bisque, 438 - Caramel custard, 437 - Frozen custard, 2, 437, 438 - " pudding, 438 - Plumbiere, 438 - Plum pudding glace, 438 - - _Sherbet._ - Cream sherbet, 439 - Lemon " 4, 439 - Orange " , 439 - - _Water Ices._ - Citron ice, 441 - Gelatine ice, 441 - Orange " 2, 440 - Pineapple ice, 3, 440, 441 - Raspberry " , 441 - Watermelon ice, 441 - - _Fruit Desserts._ - Ambrosia, 2, 442 - Cantaleupes, 442 - Peaches and cream, 442 - Pineapple, 442 - Strawberries, 443 - Watermelons, 442 - - - PRESERVES AND FRUIT JELLIES. - - Apples (preserved for winter use), 450 - Apple mange, 450 - " preserves (crab), 450 - Cherry " , 451 - Candied fruit, 454 - Damson preserves, 451 - Fig " , 452 - Fox grape " , 451 - Fruit (putting up), 453 - Lemon preserves, 448 - " " (sliced), 447 - " marmalade, 448 - " conserves, 454 - Muskmelon preserves (ripe), 446 - Orange " , 446 - " marmalade, 2, 447 - " conserves, 454 - Peach preserves, 2, 448, 449 - " marmalade, 449 - " (brandy) 2, 449, 450 - " conserves, 454 - Pear preserves, 450 - Pineapple preserves, 446 - Quince jam, 451 - Raspberry jam, 452 - Sweetmeat preserves, 444 - Strawberry " , 452 - " jam, 452 - Syrup (golden), 454 - Tomato preserves, 453 - " sweetmeats, 453 - Watermelon marmalade, 445 - " or muskmelon preserves, 445 - Apple jelly, 3, 455, 456 - " " (crab), 456 - Blackberry jelly, 454 - Currant " , 455 - " " (without cooking), 454 - Cranberry jelly, 455 - Grape " , 457 - Green grape jelly, 457 - Orange " , 456 - Jelly oranges, 457 - Quince jelly, 456 - Tomato, 458 - - - CONFECTIONERY. - - Almond macaroons, 460 - Caramels, 2, 459 - " (chocolate), 460 - Cocoanut balls, 460 - " caramels, 2, 460 - " drops, 460 - Cream candy, 459 - Cream chocolate, 460 - Nut candy, 458 - Molasses candy, 459 - Sugar " 2, 458 - " kisses, 458 - - - WINE. - - Blackberry wine, 4, 462, 463 - Cider " , 467 - Cherry " , 467 - Currant " 3, 466 - Gooseberry " , 466 - Grape Wine, 3, 464 - " " (Catawba), 464, 465 - " " (wild black), 465 - " " (native), 465 - Fox grape wine, 465 - Orange " , 467 - Strawberry " , 467 - Tomato " , 467 - Apple toddy, 2, 468, 469 - Beer (cream), 474 - " (ginger), 475 - " (lemon), 475 - " (small), 475 - " (summer), 474 - Blackberry cordial, 2, 470 - Cherry " , 471 - Crab cider, 475 - Cider (mulled), 475 - Dewberry cordial, 2, 470, 471 - Eggnog, 468 - Lemon vinegar, 474 - " or orange syrup, 474 - Mint cordial, 472 - Orgeat, 474 - Raspberry acid, 473 - " vinegar, 2, 473 - Regent punch, 469 - Roman punch, 469, 470 - Rum " , 469 - Strawberry acid, 2, 472 - " cordial, 471 - " vinegar, 472 - Tea punch, 469 - - - THE SICK-ROOM DIET AND REMEDIES FOR THE SICK. - - Aromatic vinegar, 483 - Arrowroot, 2, 479, 480 - Asthma, sore-throat and cough, remedy for, 491 - Beef essence, 481 - " tea, 481 - Boils, 493 - " salve for, 493 - Bone felon, 492 - Blisters, dressing for, 493 - Breakfast for an invalid, 480 - Breast salve, 487 - Burns and scalds, 488 - Carolina small hominy, 483 - Carrot salve for blisters, 492 - Cold in the head, cure for, 2, 490 - Colic, cure for, 486 - " cramp, cure for, 486 - Corns, remedy for, 492 - Coughs, remedies for, 490 - Chalk mixture for infants and young children, 489 - Chicken essence, 481 - " jelly, 482 - " cholera, 488 - Chilblains, 486 - Chill pills, 489 - Cuts, 486 - Cracked wheat, 480 - Croup, good treatment for, 492 - Diarrhoea, remedy for, 489 - Dysentery " " , 489 - Earache " " , 487 - Inflamed eyes, remedy for, 487 - Epilepsy " " , 486 - Food for sick infants, 480 - Flames, to extinguish clothing in, 492 - Jaundice, remedy for, 491 - Jamaica ginger (Brown's), 484 - Lime-water, 484 - Liniment (a good), 492 - " for rheumatism, 492 - " for recent burns, 489 - Mashed finger, 488 - Milk punch, 481 - Mustard, 484 - " leaves, 485 - Nourishing way to prepare chicken, squirrel, or beef for the - sick, 482 - Ocean salt, 486 - Panada, 482 - Prickly heat, remedy for, 488 - Poison oak " " 2, 491 - Poisons, antidotes to, 494-496 - Acids, 494 - Alkalies, 494 - Arsenic, 494 - Carbolic acid, 494 - Chloral, 494 - Chloroform, 495 - Copper, 495 - Corrosive sublimate, 495 - Gases, 495 - Glass, in powder, 495 - Iodine, 495 - Lead, 495 - Nitrate of silver, 495 - Opium, 495 - Phosphorus, 495 - Prussic acid, 495 - Strychnine, 496 - Tartar emetic, 496 - Venomous bites of rabid dogs and serpents, 496 - Quinine, to take without tasting, 493 - Racahaut, 480 - Seamoss farina, 480 - Seltzer aperient, 484 - Soda mint, 484 - Sore throat, remedy for, 3, 485, 486 - Sick-room, 476, 496 - Scarlet fever, preventive to, 2, 487, 488 - Snake bites, 488 - Toast, dry, 482 - " milk, 483 - " scalded, 483 - Toothache drops, 487 - Thieves' vinegar, 483 - Weak back, remedy for, 494 - Wine whey, 480 - Whooping-cough, remedy for, 490 - - - HOUSE-CLEANING. - - Ants and bugs, to destroy, 503 - Bedbugs " " , 503 - " poison, 503 - Brasses, to clean, 501 - Carpets, to wash, 499 - " to remove ink from, 500 - Cement for rubber and glass, 503 - Egg-beater, 502 - Egg stains, to remove from silver spoons, 501 - Floors to oil, 499 - " to dye, 499 - Furniture to clean, 500 - " unvarnished, to clean, 500 - " polish, 2, 500, 501 - House-cleaning (directions for), 496-498 - Knives and tins, to clean, 502 - " to remove rust from, 502 - " to whiten handles of, 502 - Mosquitoes, 504 - Marble slabs, to clean, 500 - Oil-cloth, to wash, 2, 499 - Paint, to clean, 499 - Rats, 504 - Red ants, remedy for, 503 - Sapolio for kitchen use, 502 - Silver, to clean, 2, 501 - Shading glass, mixture for, 503 - Soap, concentrated lye, 504 - Wall paper, to remove grease from, 500 - Washing mixture, 504 - Whitewash, outdoor, 498 - " indoor, 498 - - - RECIPES FOR RESTORING OLD CLOTHES, SETTING COLORS, - REMOVING STAINS, ETC. - - Black cashmere, to wash, 505 - Black crape veils, to renew, 506 - Black silk, to renew old, 506 - " " to freshen old, 506 - Blue calicoes, to keep bright and fresh, 507 - Colors, to set, 507 - Colors, to restore, 507 - Cloth, to remove spots from, 505 - Cloth, soap for removing grease from, 505 - Clothes to clean, 505 - Fruit stains, to remove, 507 - " or ink stains, to remove, 507 - Iron rust, to remove, 508 - Mildew, " " , 507 - " Labaraque solution for, 507 - Velvet, to restore the pile of, 506 - - - MISCELLANEOUS RECIPES. - - Almond bandoline, 514 - Ammonia, 508 - Borax, 509 - Bottle wax, 510 - Blood stains, to remove, 514 - Camphor ice, 512 - " salve, 512 - Cold cream, 511 - Chaps, lotion for, 511 - Dandruff, to remove, 514 - Fertilizer for strawberries, 511 - Grafting wax, 510 - Hair-oil, 3, 513 - " dye, 2, 513 - " tonic, 513 - " restorative, 518 - " to clean, 514 - " brushes, to clean, 514 - Herbs, to dry, 511 - Ink (black), 509 - " (red), 509 - Liquid glue, 510 - " blacking, 510 - Lip salve (red), 511 - Rose bandoline, 514 - Shoe blacking, 510 - Shampoo liquor, 513 - Sozodont, 512 - Tooth powder, 512 - " " charcoal, 513 - - -THE END. - - - - - -End of the Project Gutenberg EBook of Housekeeping in Old Virginia, by -Marion Cabell Tyree - -*** END OF THIS PROJECT GUTENBERG EBOOK HOUSEKEEPING IN OLD VIRGINIA *** - -***** This file should be named 42450.txt or 42450.zip ***** -This and all associated files of various formats will be found in: - 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