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+Project Gutenberg's Housekeeping in Old Virginia, by Marion Cabell Tyree
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Housekeeping in Old Virginia
+
+Author: Marion Cabell Tyree
+
+Release Date: March 31, 2013 [EBook #42450]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK HOUSEKEEPING IN OLD VIRGINIA ***
+
+
+
+
+Produced by Melissa McDaniel and the Online Distributed
+Proofreading Team at http://www.pgdp.net (This file was
+produced from images generously made available by The
+Internet Archive)
+
+
+
+
+
+
+
+Transcriber's Note:
+
+  Inconsistent hyphenation and spelling in the original document have
+  been preserved. Obvious typographical errors have been corrected.
+
+  Italic text is denoted by _underscores_.
+
+  On page 51, the phrase starting "the over-night" may be missing
+  words.
+
+  On page 214, the phrase "half a cup of water" may be missing words.
+
+  Index spellings were made consistent with the text.
+
+
+  [Illustration: Cook preparing fowl in kitchen]
+
+
+
+
+     HOUSEKEEPING
+     IN OLD VIRGINIA.
+
+     CONTAINING
+
+     CONTRIBUTIONS FROM TWO HUNDRED AND FIFTY
+     LADIES IN VIRGINIA AND HER SISTER
+     STATES,
+
+     _DISTINGUISHED FOR THEIR SKILL IN THE CULINARY ART AND
+     OTHER BRANCHES OF DOMESTIC ECONOMY._
+
+
+     EDITED BY
+
+     MARION CABELL TYREE.
+
+
+     "Who can find a virtuous woman? for her price is far above
+      rubies.... She looketh well to the ways of her household
+      and eateth not the bread of idleness."
+
+     _Prov., chap. 31, verses 10 and 27._
+
+     JOHN P. MORTON & CO.,
+     _LOUISVILLE, KY._
+     1878.
+
+
+     COPYRIGHT BY
+     MARION CABELL TYREE.
+     1877.
+
+
+
+
+     _Dedicated_
+     TO
+     THE SISTER HOUSEKEEPERS,
+     WHOSE KIND ASSISTANCE AND CONTRIBUTIONS HAVE SO MUCH
+     LIGHTENED THE LABORS OF THE WRITER AND
+     ENHANCED THE VALUE OF HER WORK.
+
+
+
+
+GENERAL CONTENTS.
+
+
+                                                            PAGE
+
+     _Preface_                                                 7
+
+     _List of Contributors_                                   11
+
+     Bread                                                    19
+
+     Coffee, Tea, and Chocolate                               61
+
+     Milk and Butter                                          65
+
+     Soup                                                     68
+
+     Oysters and other Shell Fish                             85
+
+     Fish                                                     97
+
+     Game                                                    107
+
+     Meats                                                   114
+
+     Beef and Veal                                           136
+
+     Mutton and Lamb                                         168
+
+     Poultry                                                 176
+
+     Salads                                                  190
+
+     Sauces                                                  200
+
+     Brunswick Stews, Gumbo, and Side Dishes                 211
+
+     Eggs                                                    232
+
+     Vegetables                                              238
+
+     Pickles and Catsups                                     255
+
+     Cake                                                    304
+
+     Icing                                                   348
+
+     Gingerbread                                             350
+
+     Small Cakes                                             353
+
+     Puddings                                                365
+
+     Pudding Sauces                                          401
+
+     Pastry                                                  404
+
+     Fritters and Pancakes                                   416
+
+     Jelly, Blanc-mange, Charlotte Russe, Baked Custard,
+     Creams, and Miscellaneous Desserts                      417
+
+     Ice Cream and Frozen Custard                            430
+
+     Fruit Desserts                                          442
+
+     Preserves and Fruit Jellies                             443
+
+     Confectionery                                           458
+
+     Wines                                                   461
+
+     Beverages, Cordials, etc.                               468
+
+     The Sick-Room--Diet and Remedies for the Sick           476
+
+     House-cleaning, etc.                                    497
+
+     Recipes for Restoring Old Clothes, Setting Colors,
+     Removing Stains, etc.                                   505
+
+     Miscellaneous Recipes                                   508
+
+
+
+
+PREFACE.
+
+
+Virginia, or the Old Dominion, as her children delight to call her,
+has always been famed for the style of her living. Taught by the
+example of her royal colonial governors, and the numerous adherents of
+King Charles, who brought hither in their exile the graces and
+luxuriousness of his brilliant court, she became noted among the
+colonies for the princely hospitality of her people and for the beauty
+and richness of their living. But when at length her great son in the
+House of Burgesses sounded the cry of war, and her people made haste
+to gird themselves for the long struggle, her daughters, not to be
+outdone either in services or patriotism, set about at once the
+inauguration of a plan of rigid retrenchment and reform in the
+domestic economy, while at the same time exhibiting to their sisters a
+noble example of devotion and self-sacrifice.
+
+Tearing the glittering arms of King George from their sideboards, and
+casting them, with their costly plate and jewels, as offerings into
+the lap of the Continental Congress, they introduced in their homes
+that new style of living in which, discarding all the showy
+extravagance of the old, and retaining only its inexpensive graces,
+they succeeded in perfecting that system which, surviving to this day,
+has ever been noted for its beautiful and elegant simplicity.
+
+This system, which combines the thrifty frugality of New England with
+the less rigid style of Carolina, has been justly pronounced, by the
+throngs of admirers who have gathered from all quarters of the Union
+around the generous boards of her illustrious sons, as the very
+perfection of domestic art.
+
+It is the object of the compiler of this book, for she does not claim
+the title of author, to bring within the reach of every American
+housekeeper who may desire it, the domestic principles and practices
+of these famous Virginia homes. In doing this she has not sought to
+pursue the plan adopted by so many authors of such books--to depend
+upon her own _authorship_ for her rule. She confesses that in this
+matter her labors have been largely editorial.
+
+Through a long life it has been her good fortune to be a frequent
+visitor, and often the intimate guest and kinswoman, at many of these
+homes; and she has sought, by the opportunities thus afforded, and
+guided by her own extensive experience as a housekeeper, to gather and
+select from these numerous sources those things which seemed to her
+best and most useful to the practical housewife, and which, carefully
+observed, would bring the art within reach of all who have the
+ambition to acquire it.
+
+It will be seen that she is indebted to near 250 contributors to her
+book. Among these will be found _many names famous_ _through the
+land_. Associated with them will be discovered others of less national
+celebrity, but who have acquired among their neighbors an equally
+merited distinction for the beautiful order and delightful cuisine of
+their homes.
+
+The labors of the writer have been greatly lightened by the kindness
+of these contributors. And she desires in this public way to renew her
+thanks for the aid which they have given her, but even more for the
+goodness which prompts them, at cost of their sensitiveness, to allow
+her to append their names to the recipes which they furnish.
+
+The book, after great care in its preparation, is now offered to the
+public with much confidence. All that is here presented has been so
+thoroughly tested, and approved by so many of the best housekeepers in
+Virginia, that she feels it must meet with a cordial and very general
+reception at the hands of all accomplished housewives throughout the
+land, and will supply a long-felt and real need.
+
+If she shall thus succeed in disseminating a knowledge of the practice
+of the _most admirable system of domestic art known in our country_;
+if she shall succeed in lightening the labors of the housewife by
+placing in her reach a guide which will be found _always trusty and
+reliable_; if she shall thus make her tasks lighter and home-life
+sweeter; if she shall succeed in contributing something to the health
+of American children by instructing their mothers in the art of
+preparing light and wholesome and palatable food; _if she, above all,
+shall succeed in making American homes more attractive to American
+husbands, and spare_ _them a resort to hotels and saloons for those
+simple luxuries which their wives know not how to provide_; if she
+shall thus add to the comfort, to the health and happy contentment of
+these, she will have proved in some measure a public benefactor, and
+will feel amply repaid for all the labor her work has cost.
+
+     MARION CABELL TYREE.
+     LYNCHBURG, VA., January, 1877.
+
+
+
+
+LIST OF CONTRIBUTORS.
+
+     MRS. ROBERT ALEXANDER                    Fredericksburg, Va.
+     MRS. JOHN J. AMBLER                               Lynchburg.
+     MRS. JUDGE ANDERSON                               Lexington.
+     MRS. CHARLOTTE ARMSTRONG                           Richmond.
+     MISS NANNIE AVERETT                              Amherst Co.
+     "MOZIS ADDUMS."                                    Richmond.
+     MRS. R. T. H. ADAMS                               Lynchburg.
+     MRS. JOHN T. ANDERSON                              Virginia.
+     MRS. JOHN THOMPSON BROWN                          Nelson Co.
+     MRS. BENJAMIN J. BARBOUR                          Orange Co.
+     MRS. JUDGE BARTON                            Fredericksburg.
+     MISS MARY BELLA BEALE                              Richmond.
+     MRS. ORVILLE BELL                                   Liberty.
+     MRS. C. S. BLISS                                  Lynchburg.
+     MRS. S. BRADY                             Wheeling, West Va.
+     MRS. EMMA BRECKENRIDGE                            Fincastle.
+     MRS. JULIA BRECKENRIDGE                               "
+     MRS. BRINCKERHOFF                            Fredericksburg.
+     MRS. JOHN BROOKE                                  Lexington.
+     MRS. M. B.                           Warrenton, Fauquier Co.
+     MRS. BRUCE                                         Virginia.
+     MRS. MARCUS B. BUCK                  Front Royal, Warren Co.
+     MRS. ARMSTEAD BURWELL                           Franklin Co.
+     MRS. CHARLES W. BURWELL                    Ellicot City, Md.
+     MRS. WM. BURWELL                                    Georgia.
+     MRS. CHARLES BUTTON                               Lynchburg.
+     DR. BURNEY                                  Montgomery, Ala.
+     MRS. GEORGE A. BURKS                              Lynchburg.
+     MRS. BROADDUS                                Mecklenburg Co.
+     MRS. BYRD                                          Virginia.
+     MRS. WILLIAM CAMERON                             Petersburg.
+     MRS. CLARA CABELL                                 Nelson Co.
+     MRS. LOUIS W. CABELL                          Buckingham Co.
+     MRS. MARGARET C. CABELL                            "      "
+     MRS. H. COALTER CABELL                             Richmond.
+     MRS. MARY C. CAMPBELL                         Baltimore, Md.
+     MRS. THOS. CAMPBELL                              Bedford Co.
+     MRS. WM. CAMPBELL                                   "     "
+     MRS. ELIZA H. CARRINGTON                         Halifax Co.
+     MRS. PAUL CARRINGTON                                "     "
+     MRS. FANNIE CARRINGTON                         Charlotte Co.
+     MRS. HENRY CARRINGTON                              "      "
+     MRS. THEO. M. CARSON                              Lynchburg.
+     MR. EDWARD CAMM                                       "
+     MRS. FANNIE CHALMERS                                  "
+     MRS. ADDISON COBBS                      Charleston, West Va.
+     MRS. ALICE COLEMAN                               Halifax Co.
+     MRS. DR. COLEMAN                               Williamsburg.
+     MRS. JOHN L. COLES                        Northumberland Co.
+     MRS. PEYTON COLES                              Albemarle Co.
+     MRS. TUCKER COLES                                  "      "
+     MRS. RALEIGH COLSTON                               Richmond.
+     MRS. H. P. CHEW                              Fredericksburg.
+     MRS. CAMILLUS CHRISTIAN                           Lynchburg.
+     DR. E. A. CRAIGHILL                                   "
+     MRS. D. CONE                                      Warren Co.
+     MRS. DAVIS                                  Chesterfield Co.
+     MRS. ROBERT J. DAVIS                              Lynchburg.
+     MRS. MARY M. DAME                                  Danville.
+     MRS. JOHN B. DANGERFIELD                         Alexandria.
+     MRS. ADDISON M. DAVIES                            Lynchburg.
+     MRS. HORATIO DAVIS                          Pittsylvania Co.
+     MRS. FRANK DEANE                                  Lynchburg.
+     MRS. JOS. DEANS                               Gloucester Co.
+     MRS. JUDGE ASA DICKINSON                   Prince Edward Co.
+     MRS. MELVILLE DUNN                                 Richmond.
+     MRS. ANDREW DUNN                                 Petersburg.
+     MRS. DUKE                                        Suffolk Co.
+     MISS D. D.                                          Norfolk.
+     MISS DIDLAKE                                      Lynchburg.
+     MRS. MARIA EDMONDS                         Prince Edward Co.
+     MRS. JOHN T. EDWARDS                              Lynchburg.
+     MRS. DR. EARLY                                        "
+     MRS. EARLY                                            "
+     MRS. J. D. EWING                               Harrisonburg.
+     MRS. ELAM                                          Virginia.
+     MRS. FITZ HUGH                                        "
+     MRS. F. B. FICKLIN                           Fredericksburg.
+     MRS. F. F. FITZGERALD                             Farmville.
+     MRS. J. H. FIGGAT                                 Fincastle.
+     MRS. COL. FORSBERG                                Lynchburg.
+     MRS. GRAVES                                        Kentucky.
+     MRS. CAROLINE GARLAND                             Lynchburg.
+     MRS. MARY L. GARLAND                                  "
+     MRS. JOHN F. GARDNER                              Nelson Co.
+     MRS. JUDGE GEO. H. GILMER                   Pittsylvania Co.
+     MRS. F. D. GOODWIN                               Wytheville.
+     MRS. JUDGE GOOLRICK                          Fredericksburg.
+     MRS. JANE V. GOOLRICK                                 "
+     MRS. E. P. GOGGIN                                Lynchburg.
+     MRS. SUSAN GOGGIN                               Bedford Co.
+     MRS. NEWTON GORDON                               Lynchburg.
+     MRS. ISABELLA GILMER                                 "
+     MRS. ISABELLA HARRISON                     Charles City Co.
+     MRS. ELVIRA HENRY                             Charlotte Co.
+     MRS. E. WINSTON HENRY                            "       "
+     MRS. MARY G. HARDING                              Staunton.
+     MRS. FRED. HICKEY                                Lynchburg.
+     MRS. JOHN W. HOLT                                    "
+     MRS. ANN HOLT                                      Liberty.
+     MRS. FERDINAND C. HUTTER                         Lynchburg.
+     MRS. J. P. HUBBARD                  Shepherdstown, West Va.
+     MRS. WM. L. HYLAND                    Parkersburg, West Va.
+     MRS. EDWARD INGLE                               Roanoke Co.
+     MRS. J. J. IRBY                            New Orleans, La.
+     MRS. JOSEPH M. JONES                              Kentucky.
+     MRS. DR. JONES                                  Bedford Co.
+     MRS. ARTHUR JOHNS                           Northampton Co.
+     MRS. COL. JOHNSON                                Lexington.
+     MRS. J. JOHNSON                                   Abingdon.
+     MRS. THOMAS L. JOHNSON                           Lynchburg.
+     MRS. DAVID KENT                                 Pulaski Co.
+     MRS. D. B. KINCKLE                               Lynchburg.
+     MRS. KINSOLVING                                 Halifax Co.
+     MRS. KNOX                                   Fredericksburg.
+     MRS. DR. HENRY LATHAM                            Lynchburg.
+     MRS. K.                                   Norfolk.
+     MRS. L. D. LEIGHTON                             Petersburg.
+     MRS. COL. AUGUSTINE LEFTWICH                     Lynchburg.
+     MRS. GEN. ROBERT E. LEE       "Arlington," Westmoreland Co.
+     MISS MILDRED C. LEE                              Lexington.
+     MRS. GOV. JOHN LETCHER                               "
+     MRS. DR. ROBERT T. LEMMON                      Campbell Co.
+     MRS. ANDREW LEWIS                             Harrisonburg.
+     MRS. JAMES LANGHORNE                             Lynchburg.
+     MRS. JOHN A. LANGHORNE                       Montgomery Co.
+     MRS. NANNIE A. LANGHORNE                         Lynchburg.
+     MRS. RICHARD T. LACY                                 "
+     MRS. M. L.                                           "
+     MRS. GEO. D. LAWRENCE                                  Mis.
+     MRS. WM. H. LITTLE                          Fredericksburg.
+     MRS. J. D. L.                                    Lynchburg.
+     L. D. L.                                      Albemarle Co.
+     MRS. GOV. MARYE                             Fredericksburg.
+     MRS. JOHN MASON                                    "
+     MRS. O. MASSIE                              Brooklyn, N. Y.
+     MRS. PATRICK MASSIE                              Nelson Co.
+     MRS. SARAH MEEM                                   Abingdon.
+     MRS. JOHN F. MILLER                              Lynchburg.
+     MRS. CHARLES L. C. MINOR                        Blacksburg.
+     MRS. C. C. MCPHAIL                            Charlotte Co.
+     MRS. JOHN R. MCDANIEL                            Lynchburg.
+     MRS. MARY MCNUTT                          Prince Edward Co.
+     MRS. R. K. MEADE                                Petersburg.
+     MRS. WM. H. MOSBY                               Amherst Co.
+     MRS. ALICE MURREL                                Lynchburg.
+     MRS. WM. MCFARLAND                                Missouri.
+     MRS. C. V. MCGEE                                       Ala.
+     MRS. MCGAVOCK                                   Pulaski Co.
+     GEN. M.                                           Virginia.
+     MRS. JAMES J. MOORE                               Richmond.
+     MRS. GEO. NEWTON                                   Norfolk.
+     MISS FANNIE NELSON                                Yorktown.
+     MRS. GEO. NICHOLS                               Bedford Co.
+     MRS. GEN. F. T. NICHOLS                    New Orleans, La.
+     MRS. CHARLES NORVELL                             Lynchburg.
+     MISS NORWOOD                                      Richmond.
+     MRS. ROBERT L. OWEN                              Lynchburg.
+     MRS. GEO. W. PALMER                              Saltville.
+     MRS. R. L. PAGE                                    Norfolk.
+     MRS. DAVID PIERCE                               Wytheville.
+     MRS. JOHN D. POWELL                             Portsmouth.
+     MRS. WM. BALLARD PRESTON                     Montgomery Co.
+     MRS. GEN. ROBERT PRESTON                          "      "
+     MRS. JAS. PRESTON                                 "      "
+     MRS. PRESTON                                      Virginia.
+     MRS. ANNIS E. PRESTON                            Lynchburg.
+     MRS. RICHARD POLLARD                                 "
+     MRS. JAMES F. PAYNE                                  "
+     MISS ELIZA PAYNE                                     "
+     MRS. ANNIE PHILLIPS                         Fredericksburg.
+     MRS. EDMUND H. PENDLETON                  Cincinnati, Ohio.
+     MRS. PRICE                                    Charlotte Co.
+     MRS. JOHN H. PARKER                        Chesterfield Co.
+     MRS. REID                                          Norfolk.
+     MRS. MATTIE REID                                Winchester.
+     MRS. DAVID S. READ                              Roanoke Co.
+     MRS. WM. C. RIVES                             Albemarle Co.
+     MRS. J. HENRY RIVES                              Lynchburg.
+     MRS. ROANE                                           "
+     MRS. J. H. ROBINSON                                  "
+     MRS. W. RUSSELL ROBINSON                          Richmond.
+     MRS. DR. EDWARD T. ROBINSON                           "
+     MRS. JOHN ROBERTS                           Fredericksburg.
+     MRS. E. M. RUGGLES                                 "
+     MRS. DR. SALE                                      Liberty.
+     MRS. GEO. D. SAUNDERS                        Buckingham Co.
+     MRS. ANN SAUNDERS                                Lynchburg.
+     MRS. JAMES A. SEDDON                           Goochland Co.
+     MRS. DR. SEMPLE                                         Ala.
+     MRS. H. H. SERVICE                               Alexandria.
+     MRS. J. W. SHIELDS                                 Richmond.
+     MRS. JAS. W. SHIELDS                           King Geo. Co.
+     MRS. H. T. SILVERTHORN                            Lynchburg.
+     MRS. WM. A. STROTHER                                  "
+     MR. WM. A. STROTHER                                   "
+     MRS. JOHN W. STONE                                    "
+     MRS. JOHN F. SLAUGHTER                                "
+     MISS LILLIE SLAUGHTER                                 "
+     MRS. KATE SLAUGHTER                                   "
+     MRS. JUDGE SPENCE                                     "
+     MRS. HENDERSON SUTER                                Liberty.
+     MRS. HARRIET STANSBURY                      New Orleans, La.
+     MRS. SHANNON                                           Miss.
+     MISS ELLEN SHUTE                            New Orleans, La.
+     MISS REBECCA SMITH                                  Norfolk.
+     MRS. CHARLES SHARP                                     "
+     MRS. SPARKS                                        Virginia.
+     MRS. COL. SMITH                             Pittsylvania Co.
+     MRS. A. H. M. TALIAFERRO                          Orange Co.
+     MRS. MARY W. TAYLOR                             Campbell Co.
+     MRS. MAJOR THOS. L. TAYLOR                    Campbell C. H.
+     MISS JULIA THOMPSON                            Williamsburg.
+     MRS. C. L. THOMPSON                                Richmond.
+     MRS. J. HANSON THOMAS                         Baltimore, Md.
+     MRS. ELI TUTWILER                                 Lexington.
+     MRS. SAMUEL TYREE                                 Lynchburg.
+     MRS. JOHN H. TYREE                                    "
+     MRS. JAS. TAYLOR                             Fredericksburg.
+     MISS EDMONIA TAYLOR                               Orange Co.
+     MRS. TUCKER                                        Virginia.
+     MRS. JUDGE WATSON                                  Abingdon.
+     MRS. DR. THOS. WALKER                             Lynchburg.
+     MRS. COL. W.                                          "
+     MRS. COL. ROBERT E. WITHERS                      Wytheville.
+     MRS. PHILIP T. WITHERS                            Lynchburg.
+     MRS. DR. R. W. WITHERS                          Campbell Co.
+     MRS. EDMUND WITHERS                               Nelson Co.
+     MRS. DR. WINGFIELD                                 Maryland.
+     MRS. R. M. C. WINGFIELD                          Portsmouth.
+     MRS. J. C. WHEAT                                 Winchester.
+     MRS. JUDGE WHARTON                                  Liberty.
+     MISS EMILY WHITEHEAD                                Norfolk.
+     MRS. ROBERT WHITEHEAD                             Nelson Co.
+     MRS. JOHN M. WARWICK                              Lynchburg.
+     MRS. WM. N. WELFORD                                   "
+     MR. PHILIP WITHERS                                    "
+     MISS KATE WILSON                                      "
+     DR. THOS. L. WALKER                                   "
+     MISS NANNIE S. LANGHORNE                              "
+
+
+
+
+HOUSEKEEPING IN OLD VIRGINIA.
+
+
+
+
+BREAD.
+
+
+Bread is so vitally important an element in our nourishment that I
+have assigned to it the first place in my work. Truly, as Frederika
+Bremer says, "when the bread rises in the oven, the heart of the
+housewife rises with it," and she might have added that the heart of
+the housewife sinks in sympathy with the sinking bread.
+
+I would say to housewives, be not daunted by one failure, nor by
+twenty. Resolve that you _will_ have good bread, and never cease
+striving after this result till you have effected it. If persons
+without brains can accomplish this, why cannot you? I would recommend
+that the housekeeper acquire the practice as well as the theory of
+bread-making. In this way, she will be able to give more exact
+directions to her cook and to more readily detect and rectify any
+blemish in the bread. Besides, if circumstances should throw her out
+of a cook for a short time, she is then prepared for the emergency. In
+this country fortunes are so rapidly made and lost, the vicissitudes
+of life are so sudden, that we know not what a day may bring forth. It
+is not uncommon to see elegant and refined women brought suddenly face
+to face with emergencies which their practical knowledge of household
+economy and their brave hearts enable them to firmly meet and
+overcome.
+
+To return to the bread question, however. Good flour is an
+indispensable requisite to good bread. Flour, whether old or new,
+should always be sunned and aired before being used. In the morning,
+get out the flour to be made up at night for next morning's breakfast.
+Sift it in a tray and put it out in the sun, or, if the day is damp,
+set it near the kitchen fire. Only experience will enable you to be a
+good judge of flour. One test is to rub the dry flour between your
+fingers, and if the grains feel round, it is a sign that the flour is
+good. If after trying a barrel of flour twice, you find it becomes wet
+and sticky, after being made up of the proper consistency, you had
+better then return it to your grocer.
+
+The best flour is worthless without good yeast. Yeast made up in the
+morning ought to be fit for use at night. It should be foamy and
+frothy, with a scent slightly like ammonia. After closely following
+the directions for yeast-making, given in the subsequent pages, the
+bread will be apt to succeed, if the flour employed is good.
+
+There is a great art in mixing bread, and it is necessary to observe a
+certain rotation in the process. To make a small quantity of bread,
+first sift one quart of flour; into that sift a teaspoonful of salt,
+next rub in an Irish potato, boiled and mashed fine, then add a piece
+of lard the size of a walnut, and next a half teacup of yeast in which
+three teaspoonfuls of white sugar have been stirred. (Under no
+circumstances use soda or saleratus in your light dough.) Then make
+into a soft dough with cold water in summer, and lukewarm in winter.
+Knead without intermission for half an hour, _by the clock_. Otherwise
+five minutes appear to be a half hour when bread is being kneaded or
+beaten. Then place it in a stone crock, greased with lard at the
+bottom, and set it to rise. In summer, apply no artificial heat to it,
+but set it in a cool place. As bread rises much more quickly in summer
+than in winter, you must make allowance for this difference, during
+the respective seasons. The whole process, including both the first
+and second rising, may be accomplished in seven or eight hours in
+summer, though this will be regulated partly by the flour, as some
+kinds of flour rise much more quickly than others. In summer you may
+make it up at nine o'clock P.M., for an eight o'clock breakfast next
+morning, but in winter, make it up at seven P.M., and then set it on a
+shelf under which a lighted coal-oil lamp is placed. If you can have a
+three-cornered shelf of slate or sheet-iron, placed in a corner of the
+kitchen, just above the bread block, it will be all the better, though
+a common wooden shelf, made very thin, will answer, where you cannot
+get the other. The coal-oil lamp underneath without running the risk
+of burning the shelf (if wooden), will keep the bread gently heated
+all night, and will answer the double purpose of keeping a light
+burning, which most persons like to do at night, and which they can do
+with scarcely any expense, by using a coal-oil lamp.
+
+Never knead bread a second time in the morning, as this ruins it.
+Handle lightly as possible, make into the desired shapes and put into
+the moulds in which it is to be baked. Grease your hands before doing
+this, so as to grease the loaf or each roll as you put it in, or else
+dip a feather in lard and pass lightly over the bread just before
+putting it in the oven to bake. Let it be a little warmer during the
+second rise than during the first. Always shape and put in the moulds
+two hours before breakfast. If hot bread is desired for dinner,
+reserve part of the breakfast dough, keeping it in the kitchen in
+winter, and in the refrigerator in summer till two hours before
+dinner.
+
+In baking, set the bread on the floor of the stove or range, never on
+the shelf. Always turn up the damper before baking any kind of bread.
+As you set the bread in the stove, lay a piece of stiff writing paper
+over it to keep it from browning before heating through. Leave the
+door ajar a few minutes, then remove the paper and shut the door. When
+the top of the loaf is a light amber color, put back the paper that
+the bread may not brown too much while thoroughly baking. Turn the
+mould around so that each part may be exposed to equal heat. Have an
+empty baking-pan on the shelf above the bread, to prevent it from
+blistering: some persons fill the pan with water, but I think this is
+a bad plan, as the vapor injures the bread. When thoroughly done, wrap
+the bread a few moments in a clean, thick, bread towel and send to the
+table with a napkin over it, to be kept on till each person has taken
+his seat at table.
+
+I would suggest to housekeepers to have made at a tinner's, a
+sheet-iron shape for bread, eight inches long, four and one-half
+inches wide, and five and one-half deep. This is somewhat like a
+brickbat in shape, only deeper, and is very desirable for bread that
+is to be cut in slices, and also for bread that is to be pulled off in
+slices. A quart of flour will make eight large rolls, six inches high,
+for this mould, and three or four turnovers. It is a nice plan after
+making out the eight rolls to roll them with greased hands till each
+one will reach across the pan (four and one-half inches), making eight
+slices of bread which will pull off beautifully when well done, and
+thus save the task of slicing with a knife. It requires an hour to
+bake this bread properly.
+
+Do not constantly make bread in the same shapes: each morning, try to
+have some variation. Plain light bread dough may be made into loaves,
+rolls, twist, turnovers, light biscuit, etc., and these changes of
+shape make a pleasant and appetizing variety in the appearance of the
+table. The addition of three eggs to plain light bread dough will
+enable you to make French rolls, muffins, or Sally-Lunn of it. As
+bread is far more appetizing, baked in pretty shapes, I would suggest
+the snow-ball shape for muffins and egg bread. Very pretty iron shapes
+(eight or twelve in a group, joined together) may be procured from
+almost any tinner.
+
+If you should have indifferent flour of which you cannot get rid, bear
+in mind that it will sometimes make excellent beaten biscuit when it
+will not make good light bread. In making beaten biscuit, always put
+one teaspoonful of salt, a piece of lard the size of an egg, and a
+teacup of milk to a quart of flour, adding enough cold water to make a
+stiff dough: no other ingredients are admissible. Make the dough much
+stiffer than for other breads, beat steadily a half hour, _by the
+clock_. Cut with a biscuit cutter or shape by hand, being careful to
+have the shape of each alike and perfect. Make them not quite half an
+inch thick, as they rise in baking. Do not let them touch each other
+in the pan, and let the oven be very hot. It is well not to have
+beaten biscuit and light bread baked at the same time, as they require
+different degrees of heat. When two kinds of bread are required, try
+to have two such as require the same amount of heat. Egg bread and
+corn muffins require the same degree of heat as beaten biscuit, while
+Sally-Lunn and muffins need the same as light bread.
+
+There is no reason why the poor man should not have as well prepared
+and palatable food as the wealthy, for, by care and pains, the finest
+bread may be made of the simplest materials, and surely the loving
+hands of the poor man's wife and daughter will take as much pains to
+make his bread nice and light as hirelings will do for the wealthy.
+The mistake generally made by persons in restricted circumstances is
+to make too great a use of soda bread, which is not only less
+wholesome, but is more expensive than light bread or beaten biscuit,
+as it requires more ingredients. The bread, coffee and meat, which
+constitute the poor man's breakfast, properly cooked, furnish a meal
+fit for a prince.
+
+The furnishing of the kitchen is so important that I must here say a
+few words on the subject. First, the housekeeper must have a good
+stove or range, and it is well for her to have the dealer at hand when
+it is put up, to see that it draws well. Besides the utensils
+furnished with the range or stove, she must provide every kitchen
+utensil needed in cooking. She must have a kitchen safe,--a bread
+block in the corner, furnished with a heavy iron beater; trays,
+sifters (with iron rims) steamers, colanders, a porcelain preserving
+kettle, perforated skimmers and spoons, ladles, long-handled iron
+forks and spoons, sharp knives and skewers, graters, egg beaters (the
+Dover is the best), plenty of extra bread pans, dippers and tins of
+every kind, iron moulds for egg bread and muffins, wash pans, tea
+towels, bread towels, and hand towels, plates, knives, forks and
+spoons for use of the servants, a pepper box, salt box and dredge box
+(filled), a match safe, and last, but not least, a clock. Try as far
+as possible to have the utensils of metal, rather than of wood. In
+cases where you cannot have cold and hot water conveyed into the
+kitchen, always keep on the stove a kettle of hot water, with a clean
+rag in it, in which all greasy dishes and kitchen utensils may be
+washed before being rinsed in the kitchen wash pan. Always keep your
+cook well supplied with soap, washing mops and coarse linen dish rags.
+I have noticed that if you hem the latter, servants are not so apt to
+throw them away. Insist on having each utensil cleaned immediately
+after being used. Have shelves and proper places to put each article,
+hooks to hang the spoons on, etc. If you cannot have an oilcloth on
+your kitchen floor, have it oiled and then it may be easily and
+quickly wiped over every morning. Once a week, have the kitchen and
+every article in it thoroughly cleaned. First clean the pipe of the
+stove, as the dust, soot and ashes fly over the kitchen and soil
+everything. Then take the stove to pieces, as far as practicable,
+cleaning each part, especially the bottom, as neglect of this will
+prevent the bread from baking well at the bottom. After the stove is
+thoroughly swept out,--oven and all, apply stove polish. I consider
+"Crumbs of Comfort" the best preparation for this purpose. It comes in
+small pieces, each one of which is sufficient to clean the stove once,
+and is thus less apt to be wasted or thrown away by servants than
+stove polish that comes in a mass. Next remove everything from the
+kitchen safe and shelves, which must be scoured before replacing the
+utensils belonging to them, and these too must first be scoured,
+scalded, and wiped dry. Then wash the windows, and lastly the floor,
+scouring the latter unless it is oiled, in which case, have it merely
+wiped over.
+
+Never let a servant take up ashes in a wooden vessel. Keep a
+sheet-iron pan or scuttle for the purpose. At night, always have the
+water buckets filled with water and also the kettles, setting the
+latter on the stove or range, in case of sickness or any emergency
+during the night. Have kindling wood at hand also, so that a fire may
+be quickly made, if needed.
+
+Sometimes a discoloration is observable in iron kettles or other iron
+vessels. This may be avoided by filling them with hay before using
+them. Pour water over the hay, set the vessel on the fire and let it
+remain till the water boils. After this, scour in sand and ashes--then
+wash in hot soap-suds, after which process, there will be no danger of
+discoloration.
+
+
+HOUSEHOLD MEASURES.
+
+     Wheat Flour. 1 lb. is 1 quart.
+     Indian Meal. 1 lb. 2 oz. are 1 quart.
+     Butter, when soft, 1 lb. is 1 pint.
+     Loaf sugar, broken, 1 lb. is 1 quart.
+     White sugar, powdered, 1 lb. 1 oz. are 1 quart.
+     Best brown sugar, 1 lb. 2 oz. are 1 quart.
+     Ten eggs are 1 lb.
+     Flour. 8 quarts are 1 peck.
+        "   4 pecks are 1 bushel.
+     16 large tablespoonfuls are ½ pint.
+     8 large tablespoonfuls are 1 gill.
+     2 gills are ½ pint.
+     A common sized tumbler holds ½ pint.
+     A tablespoonful is ½ oz.
+     60 drops are equal to a teaspoonful.
+     4 teaspoonfuls are equal to 1 tablespoonful.
+
+
+YEAST.
+
+Boil one quart of Irish potatoes in three quarts of water. When done,
+take out the potatoes, one by one, on a fork, peel and mash them fine,
+in a tray, with a large iron spoon, leaving the boiling water on the
+stove during the process. Throw in this water a handful of hops, which
+must scald, not boil, as it turns the tea very dark to let the hops
+boil.
+
+Add to the mashed potatoes a heaping teacupful of powdered white sugar
+and half a teacupful of salt; then slowly stir in the strained hop
+tea, so that there will be no lumps. When milk-warm add a teacupful of
+yeast and pour into glass fruit jars, or large, clear glass bottles,
+to ferment, being careful not to close them tightly. Set in a warm
+place in winter, a cool one in summer. In six hours it will be ready
+for use, and at the end of that time the jar or bottle must be
+securely closed. Keep in a cold room in winter, and in the
+refrigerator in summer. This yeast will keep two weeks in winter and
+one week in summer. Bread made from it is always sweet.--_Mrs. S. T._
+
+
+IRISH POTATO YEAST.
+
+     1 quart of potatoes, boiled and mashed fine.
+     1 teaspoonful of salt.
+     ½ teacup of sugar.
+
+Put two cups of flour in a bowl, and pour over it three cups of strong
+hop-water, scalding hot, and stir it briskly.
+
+Then put all the ingredients in a jar together, and when cool enough,
+add a cup of yeast, or leaven.
+
+Set it by the fire to rise.
+
+It will be ready for use in five or six hours.--_Mrs. E._
+
+
+_Another Recipe for Yeast._
+
+     12 large potatoes, boiled and mashed fine.
+     1 teacup of brown sugar.
+     1 teacup of salt.
+     1 gallon of hop tea.
+
+Mix the ingredients well, and when milk-warm, add a pint of yeast. Set
+it in a warm place to rise. Put one teacupful of this yeast, when
+risen, to two quarts of flour.--_Mrs. Dr. S._
+
+
+_Yeast that Never Fails._
+
+Boil twelve potatoes in four quarts of water till reduced to three
+quarts.
+
+Then take out and mash the potatoes, and throw into the water three
+handfuls of hops.
+
+When the hops have boiled to a good tea, strain the water over the
+potatoes, a small quantity at a time, mixing them well together.
+
+     Add one teacup of brown sugar.
+     1 teacup of salt.
+     1 tablespoonful of ground ginger.
+
+When milk-warm, add yeast of the same sort to make it rise.
+
+Put it in bottles, or a jug, leaving it uncorked for a day.
+
+Set it in a cool place.
+
+Put two large tablespoonfuls of it to a quart of flour, and when
+making up, boil a potato and mix with it.
+
+This yeast never sours, and is good as long as it lasts.--_Mrs. A. F._
+
+
+ALUM YEAST.
+
+On one pint of flour pour enough boiling water to make a thick batter,
+stirring it until perfectly smooth, and then let it stand till
+milk-warm.
+
+     Then add a teaspoonful of powdered alum.
+     1 teaspoonful of salt.
+     1 tablespoonful of sugar.
+     Half a teacup of yeast.
+
+After it ferments, add enough meal to make it a stiff dough.
+
+Let it stand till it works, and then spread it in the shade to dry.
+
+To a quart of flour put a tablespoonful of crumbs.--_Mrs. P._
+
+
+LEAVEN.
+
+     2 tablespoonfuls of flour.
+     1 tablespoonful of lard or butter.
+     2 tablespoonfuls of yeast.
+     2 eggs.
+     1 potato.
+     2 teaspoonfuls of sugar.
+
+Make the leaven soon after breakfast in winter, and at one o'clock
+P.M. in summer. Let it be of the consistency of batter. Put it in a
+small bucket, in a warm place, to rise till four o'clock P.M. This
+amount of leaven is sufficient for two quarts of flour. If for loaf
+bread, leave out the eggs and butter.--_Mrs. M._
+
+
+EXCELLENT BREAD FOR BREAKFAST.
+
+     1 quart of flour.
+     Lard the size of a walnut.
+     1 small Irish potato, boiled and mashed fine.
+     1 heaping teaspoonful of salt.
+     Half a teacup of good yeast, into which put a tablespoonful of
+       white sugar.
+
+Make up a soft dough with cold water in summer and milk-warm water in
+winter. This must be kneaded for thirty minutes, and then set to rise,
+in a cool place in summer, and a warm one in winter; must never be
+kept more than milk-warm.
+
+Two hours before breakfast, make the dough into the desired shapes,
+handling it lightly, _without kneading it_, first rubbing lard over
+the hands, and taking especial care to grease the bread on top. Then
+set it to rise again.
+
+Thirty minutes are sufficient for baking it, unless it be in the form
+of a loaf or rolls, in which case, it must be baked fifteen minutes
+longer. Excellent muffins may be made by the above receipt, adding two
+eggs well beaten, so that from the same batch of dough both plain
+bread and muffins may be made.
+
+Iron moulds are best for baking.
+
+For those who prefer warm bread for dinner, it is a good plan to
+reserve a portion of the breakfast dough, setting it away in a cool
+place till two hours before dinner, then make into turnovers or twist,
+set it to rise and bake it for dinner, as for breakfast. Very nice on
+a cold day, and greatly preferable to warmed-over bread.--_Mrs. S. T._
+
+
+RECIPE FOR FAMILY BREAD.
+
+     2 quarts of flour.
+     2 tablespoonfuls of lard or butter.
+     2 teaspoonfuls of salt.
+     Enough sponge for a two-quart loaf of bread.
+     Mix with one pint of sweet milk.
+
+Make into rolls and bake with very little fire under the oven.--_Mrs.
+A. C._
+
+
+LOAF BREAD.
+
+First make a batter of the following ingredients.
+
+     1 pint of flour.
+     1 teaspoonful of salt.
+     1 teaspoonful of sugar.
+     A cup of water.
+     A cup of good yeast.
+
+Set this to rise and when risen work in two pints of flour, or, if the
+batter is not sufficient to work up this flour, add a little water.
+
+Work it smoothly and set it to rise.
+
+When risen, add a small piece of lard, work it well again, let it
+stand an hour and then bake it slowly.--_Mrs. P. W._
+
+
+OLD VIRGINIA LOAF BREAD.
+
+Sponge for the same.
+
+Boil one large Irish potato, until well done, then peel and mash it
+fine, adding a little cold water to soften it. Stir into it
+
+     1 teaspoonful of brown sugar.
+     1 tablespoonful of sweet lard.
+
+Then add three tablespoonfuls of good hop yeast.
+
+Mix the ingredients thoroughly, then put the sponge in a mug with a
+close-fitting top, and let it stand several hours to rise.
+
+Sift into the tray three pints of the best family flour, to which add
+a teaspoonful of salt. Then pour in the sponge and add enough cold
+water to the flour to work it up into a rather stiff dough. Knead it
+till the dough is smooth, then let it stand all night to rise. Work it
+over in the morning, using just enough flour to keep it from sticking
+to the hands. Allow it one hour to rise before baking and one hour to
+bake in a moderate oven. Then it will be thoroughly done and well
+dried.
+
+Use a little lard on the hands when making out the loaf, as it keeps
+the crust from being too hard.--_Mrs. S._
+
+
+_Another Recipe for Loaf Bread._
+
+Good flour is the first requisite, and next, good yeast and sufficient
+kneading.
+
+For a loaf of ordinary size, use
+
+     2 lbs. of flour.
+     Lard the size of a hen's egg.
+     A saltspoonful of salt.
+     2 gills of yeast.
+
+Mix up these ingredients into a moderately stiff dough, using for the
+purpose, from three gills to a pint of water. Some flour being more
+adhesive than others, you have to learn by experience the exact amount
+of water required.
+
+Knead the dough till perfectly smooth, then set it to rise, in a cool
+place, in summer, but in a warm place, free from draughts, in winter.
+In the latter season it is better to keep a blanket wrapped around it.
+
+This amount of flour will rise to the top of a gallon and a half jar
+or bucket. If it is ready before time, stir it down and set it in a
+cooler place.
+
+When you put it in the baking-pan (in which it will be in an inch of
+the top, if the pan be of a suitable size for the amount of flour)
+cover it well, or a hard crust will form from the effects of the
+atmosphere. Keep it a little warmer during the second rise than during
+the first. When ready for baking, set it in the oven and bake it for
+three-quarters of an hour with a moderate fire, evenly kept up. It
+will then come out without sticking, if the pans are well cared
+for.--_Mrs. J. J. A._
+
+
+LIGHT BREAD.
+
+     2 quarts of flour.
+     1 teaspoonful of sugar.
+     1 teaspoonful of salt.
+     Half a teacup of yeast.
+     One egg, well beaten.
+     1 pint of water.
+
+Sift the flour and divide it into three parts. Mix one third in the
+batter, one third in the jar to rise in, and pour the other third over
+the batter. Let it stand two hours and then work it well, adding a
+small piece of lard before baking.--_Mrs. Dr. S._
+
+
+RECIPE FOR HOT ROLLS OR COLD LOAF BREAD.
+
+Mix the following ingredients.
+
+     Four pints of flour.
+     1 pint of fresh milk.
+     2 eggs, well beaten.
+     1 large tablespoonful of melted lard.
+     1 large tablespoonful of hop yeast.
+
+Set it to rise at eleven o'clock in the morning, for early tea. Make
+into rolls at five o'clock P.M., and bake as soon as risen. In cool
+weather, set before the fire, both before and after making it into
+rolls.--_Mrs. S._
+
+
+FRENCH ROLLS.
+
+     1 quart of flour.
+     1 teaspoonful of salt.
+     2 eggs.
+     1 large tablespoonful of lard.
+     2 tablespoonfuls of yeast.
+
+Work and knead it well at night, and in the morning work it well
+again, make it into rolls, put them in the oven to take a second rise,
+and when risen, bake them.--_Mrs. Col. W._
+
+
+_Another Recipe for French Rolls._
+
+     3 pints of flour.
+     1 gill of yeast.
+     1 egg (beaten up).
+     1 tablespoonful of butter.
+
+Mix up with milk and warm water and set to rise.--_Mrs. Dr. E._
+
+
+_Another Recipe for French Rolls or Twist._
+
+     1 quart of lukewarm milk.
+     1 teaspoonful of salt.
+     1 teacup of yeast.
+     Enough flour to make a stiff batter.
+
+When very light, add one beaten egg and two teaspoonfuls of butter,
+and knead in the flour till stiff enough to roll. Let it rise a second
+time, and, when very light, roll out, cut in strips and braid it. Bake
+thirty minutes, on buttered tins.--_Mrs. S._
+
+
+VELVET ROLLS.
+
+     Three pints of flour.
+     Two eggs.
+     One teacup of sweet milk.
+     One teacup of yeast.
+     1 tablespoonful of lard, and the same of butter.
+
+Mix well and beat the dough till it blisters.
+
+Let it rise, work in a small quantity of flour, beat as before and
+make into rolls. After the second rising, bake quickly.--_Mrs. Dr. S._
+
+
+POCKETBOOK ROLLS.
+
+     1 quart of flour.
+     1 teaspoonful of salt.
+     2 teaspoonfuls of sugar.
+     2 tablespoonfuls of lard.
+     3 tablespoonfuls of yeast.
+     2 eggs.
+
+Mix up these ingredients with warm water, making up the dough at ten
+A.M. in summer and eight A.M. in winter. Put in half the lard when it
+is first worked up, and at the second working put in the rest of the
+lard and a little more flour.
+
+Roll out the dough in strips as long and wide as your hand, spread
+with butter and roll up like a pocketbook. Put them in buttered tins,
+and, when they are light, bake them a light brown--_Mrs. L. C. C._
+
+
+TURNOVERS.
+
+     1 quart of flour.
+     1 large Irish potato, boiled and mashed.
+     3 eggs.
+     1 tablespoonful of butter or lard.
+     2 tablespoonfuls of yeast.
+     1 teacup of milk.
+
+Rub the potato in the flour, then the lard and other ingredients,
+making it into a soft dough. Then set it to rise, at night if you wish
+it for breakfast next morning. Early in the morning, take off a piece
+of dough, the size of a biscuit, roll it out, about five inches long,
+then turn it about half over. When you have made up all the dough, in
+shapes like this, place them on a dish or board, cover with a napkin
+and set aside for a second rising. When ready to bake, dip a feather
+in water and pass over them to prevent the crust being too hard. If
+the dough should be sour, knead in a little soda, which will correct
+it--_Mrs. A. C._
+
+
+_Another Recipe for Turnovers._
+
+     1 quart of flour.
+     4 eggs.
+     1 tablespoonful of lard or butter.
+     1 tablespoonful of yeast.
+
+Set it to rise, then make them up round and flat, greasing the upper
+side with lard and turning over one side. When well risen the second
+time, bake--_Mrs. I._
+
+
+TWIST.
+
+From the dough of loaf bread or French rolls, reserve enough to make
+two long strips or rolls, say, fifteen inches long and one inch in
+diameter. Rub lard well between the hands before handling and shaping
+these strips. Pinch the two ends so as to make them stick together.
+Twist them, pressing the other ends together to prevent
+unrolling.--_Mrs. S. T._
+
+
+POCKETS.
+
+     1 quart of flour.
+     4 eggs.
+     1 cup of butter.
+     1 cup of yeast.
+     1 large Irish potato, boiled and mashed into the flour.
+
+Add the yeast, butter and eggs, after mashing the potato in the flour.
+Knead all together and set to rise.
+
+
+SALLY-LUNN.
+
+     1 quart of flour.
+     1 teaspoonful of salt.
+     1 tablespoonful of white sugar.
+     Rub in a heaping tablespoonful of butter and lard in equal parts,
+       then rub in an Irish potato, mashed fine.
+     Half a teacup of yeast.
+     3 eggs well beaten.
+
+Make up the dough to the consistency of light bread dough, with warm
+water in winter, and cold in summer. Knead half an hour. When it has
+risen light, handle lightly, put into a cake-mould and bake without a
+second kneading.--_Mrs. S. T._
+
+
+_Another Recipe for Sally-Lunn._
+
+     1 quart of flour.
+     1 tablespoonful of yeast.
+     4 eggs well beaten.
+     2 oz. of butter or lard.
+     1 pint of milk.
+
+Set it to rise in the pan in which it is to be baked.--_Mrs. A. C._
+
+
+_Another Recipe for Sally-Lunn._
+
+     3 pints of flour.
+     1 tablespoonful of butter and the same of lard.
+     3 eggs.
+     1 light teacup of yeast.
+     2 large tablespoonfuls of sugar.
+
+Use as much milk in mixing as will make a soft dough. Work this well,
+as it gets only one working. Then grease it, put it in a greased pan,
+and set it in a warm place to rise. Bake about an hour.--_Mrs. Dr. T._
+
+
+_Recipe for the Same._
+
+     1 quart of flour.
+     3 tablespoonfuls of yeast.
+     3 eggs.
+     1 saltspoonful of salt.
+     Butter the size of an egg.
+
+Make up with new milk into a tolerably stiff batter. Set it to rise
+and when risen pour into a mould and set to rise again, as light
+bread. Bake quickly.--_Mrs. L._
+
+
+QUICK SALLY-LUNN.
+
+     1 quart of flour.
+     Half cup of butter.
+     2 eggs.
+     2 cups of milk.
+     Two teaspoonfuls of cream of tartar.
+     1 teaspoonful of soda.
+     2 tablespoonfuls of sugar.
+     1 saltspoonful of salt.
+
+Bake fifteen minutes.--_Mrs. Dr. S._
+
+
+MUFFINS.
+
+     1 quart of flour.
+     6 eggs, beaten very light.
+     2 tablespoonfuls of butter.
+     2 tablespoonfuls of yeast.--_Mrs. Dr. E._
+
+
+SWEET SPRING MUFFINS.
+
+Sift three good pints of flour. Beat well six eggs, leaving out one
+and a half of the whites. Then beat into them as much flour as they
+will take in; then add milk and flour alternately (beating all the
+while) till all the flour is used. Add five tablespoonfuls of yeast,
+and when this batter is well beaten, stir into it two ounces of melted
+butter, cooled but liquid. The batter must be as stiff as can be
+beaten with an iron spoon. Bake in a hot oven.--_Mrs. L._
+
+
+SALT SULPHUR MUFFINS.
+
+Work together, about twelve o'clock in the day, one pint of yeast,
+half a pint of water, six eggs, one pound of butter and enough flour
+to make a dough just stiff enough not to stick to the fingers. After
+the dough is risen, make it out in biscuit and allow half an hour or
+more for them to rise before baking.--_Mrs. L._
+
+
+SUPERIOR MUFFINS.
+
+     1 quart of flour.
+     1 teaspoonful of salt.
+     1 tablespoonful of white sugar.
+
+Rub in one heaping tablespoonful of butter and lard mixed, and one
+tablespoonful of Irish potato, mashed free from lumps.
+
+Pour in three well beaten eggs and a half teacup of yeast. Make into a
+soft dough with warm water in winter and cold in summer. Knead well
+for half an hour. Set to rise where it will be milk-warm, in winter,
+and cool in summer. If wanted for an eight o'clock winter breakfast,
+make up at eight o'clock the night before. At six o'clock in the
+morning, make out into round balls (without kneading again), and drop
+into snow-ball moulds that have been well greased. Take care also to
+grease the hands and pass them over the tops of the muffins. Set them
+in a warm place for two hours and then bake.
+
+These are the best muffins I ever ate.--_Mrs. S. T._
+
+
+PARKER HOUSE MUFFINS.
+
+Boil one quart of milk. When nearly cool stir in one quart sifted
+flour, one teaspoonful salt, one half cup of yeast. Then stir in three
+well beaten eggs. Let it rise in a warm place in winter and a cool one
+in summer, eight or ten hours. When risen light, stir in one
+tablespoonful melted butter and bake in iron muffin moulds.--_Mrs. W.
+H. M._
+
+
+MUFFINS.
+
+     1 quart of flour.
+     1 pint milk.
+     3 eggs.
+     1 heaping tablespoonful lard.
+     1    "          "       butter.
+     ½ cup yeast.
+     1 teaspoonful sugar.
+
+Mix and beat till perfectly light.--_Mrs. W. S._
+
+
+_Another Recipe for Muffins._
+
+One quart of milk, one dozen eggs, one pound of butter. Beat the
+butter and yolks together. Beat the whites to a stiff froth. Make the
+batter the consistency of pound cake, and bake in snow-ball cups as
+soon as made.--_Mrs. C. W. B._
+
+
+MUFFIN BREAD.
+
+     3 pints of flour.
+     4 eggs.
+     1 pint of milk.
+     1 large tablespoonful of butter.
+     1 gill of yeast.
+     A little salt.
+
+Make up at night. This makes two loaves.--_Mrs. A. F._
+
+
+SODA MUFFINS.
+
+     1 quart of flour.
+     2 eggs.
+     3 teaspoonfuls of cream of tartar.
+     1 teaspoonful of soda.
+
+Add enough buttermilk to make a stiff batter, and bake immediately.
+
+
+WHITE EGG MUFFINS.
+
+     1 pint of flour.
+     Whites of 8 eggs, beaten to a stiff froth.
+
+Add enough milk to make it into a thin batter. Put in a little salt.
+Very nice.--_Mrs. C. C. McP._
+
+
+CREAM MUFFINS.
+
+Beat the whites and yolks of four eggs separately. When well beaten,
+mix them and add to them a half pint of cream, a lump of melted butter
+half the size of an egg. Then mix in slowly one pint of flour and
+bake it quickly, in small tins, without any further beating. A
+delicious breakfast bread.--_Mrs. McG., Ala._
+
+
+_Miscellaneous Yeast Breads._
+
+
+BUNNS.
+
+     1 pint of potato yeast.
+     4 ounces of sugar.
+     4 ounces of butter.
+     1 egg and as much flour as will make a soft dough.
+
+Make as Sally-Lunn and bake in rolls.--_Mrs. Dr. S._
+
+
+COTTAGE LOAF.
+
+     1 quart of flour.
+     1 tablespoonful of sugar.
+     1 tablespoonful of butter.
+     1 tablespoonful of yeast.
+     2 eggs, and a little salt.
+
+Make up at night for breakfast, mixing it with water. Bake in a quart
+tin pan.--_Mrs. A. B._
+
+
+POTATO BREAD.
+
+     1 quart of flour.
+     4 eggs.
+     4 good sized Irish potatoes, boiled, mashed and strained
+       through a colander.
+     2 ounces of butter.
+     As much yeast as is needed to make it rise.
+
+To be made up with water, not so stiff as light bread dough. Bake in a
+loaf or rolls.--_Mrs. J. H. F._
+
+
+OLD MAIDS.
+
+Made at night like common light bread. Roll out the size of saucers in
+the morning, for the second rising. Bake on a hoe, turning over as a
+hoe cake. Then toast the sides, in front of a fire. A very nice,
+old-fashioned bread.--_Mrs. Dr. E._
+
+
+GRAHAM BREAD.
+
+The night before baking, make a sponge of white flour, using half new
+milk and half cold water, with a teacup two thirds full of home-made
+yeast. In the morning, put four tablespoonfuls of this sponge in a
+separate dish, adding three tablespoonfuls of molasses, a little milk
+or water, and stirring in as much Graham flour as you can with a
+spoon. Then let it rise and mould the same as white bread.
+
+
+BROWN BREAD.
+
+One quart of light bread sponge, one-half teacup of molasses. Stir
+into the above, with a large spoon, unbolted wheat meal, until it is a
+stiff dough. Grease a deep pan, put the mixture in; when light, put
+the pan over a kettle of hot water (the bread well covered), and steam
+for half an hour. Then put in the oven and bake until done. Especially
+good for dyspeptics.--_Mrs. D. Cone._
+
+
+BOX BREAD.
+
+One quart of flour, one teacup of yeast, one teacup of melted lard or
+butter, four eggs, one teaspoonful of salt. Let it rise as light
+bread, and, when risen, make it into square rolls, without working it
+a second time. Let it rise again and then bake it.--_Mrs. R. E. W._
+
+
+RUSKS.
+
+     1 cup of yeast.
+     1 cup of sugar.
+     1 cup of cream.
+     4 eggs.
+
+Enough flour to make a batter, mixed with the other ingredients. Let
+it rise; then add enough flour to make rolls, and also add a teacup
+of lard and butter mixed. Bake as rolls after they have risen.--_Mrs.
+H._
+
+
+EGG RUSKS.
+
+Melt three ounces of butter in a pint of milk. Beat six eggs into
+one-fourth of a pound of sugar. Mix these ingredients with enough
+flour to make a batter, adding a gill of yeast and half a teaspoonful
+of salt. When light, add flour to make a dough stiff enough to mould.
+Make into small cakes and let them rise in a warm place while the oven
+is heating.--_Mrs. Dr. S._
+
+
+GERMAN RUSKS.
+
+     1 quart of flour.
+     2 eggs.
+     2 cups of sugar.
+     2 cups of lard and butter mixed.
+     2 cups of potato yeast.
+     2 cups of milk.
+     1 nutmeg.
+
+Put all the ingredients in the middle of the flour, work well together
+and set to rise as loaf bread. Wash the rolls over with butter and
+sugar.--_Mrs. C. L. T._
+
+
+FRENCH BISCUIT.
+
+     1 quart of flour.
+     1 teaspoonful of salt.
+
+Rub in one tablespoonful of butter and lard mixed.
+
+Pour in half a teacup of yeast, two well beaten eggs, and enough water
+to make a soft dough. Knead half an hour. Then set to rise; when well
+risen, roll out, without kneading again. Handle lightly, first
+greasing the hands with butter. Cut with a biscuit cutter, greasing
+one biscuit and placing another on it. Set to rise a second time
+before baking.--_Mrs. S. T._
+
+
+VANITY BISCUIT.
+
+One pint of flour, one of milk, three eggs beaten well together. Bake
+in cups.--_Miss D._
+
+
+BEATEN BISCUIT.
+
+One quart of flour, lard the size of a hen's egg, one teaspoonful of
+salt. Make into a moderately stiff dough with sweet milk. Beat for
+half an hour. Make out with the hand or cut with the biscuit cutter.
+Stick with a fork and bake in a hot oven, yet not sufficiently hot to
+blister the biscuit.--_Mrs. S. T._
+
+
+_Another Recipe for Beaten Biscuit._
+
+     1 quart of flour.
+     1 teaspoonful of salt.
+     1 egg.
+     1 tablespoonful of butter and the same of lard.
+
+Mix up these ingredients with skimmed milk, work them well together
+and beat fifteen minutes. Stick with a fork and bake quickly.--_Mrs.
+E. B._
+
+
+SODA BISCUIT.
+
+1 quart of flour.
+
+1 heaping teaspoonful of cream of tartar, the same of soda, and the
+same of salt. Sift these together, then rub in a tablespoonful of lard
+and make up the dough with milk and water.--_Mrs. E. B._
+
+
+CREAM BISCUIT.
+
+1 quart of sifted flour.
+
+Four teaspoonfuls of cream of tartar and two teaspoonfuls of fine
+table salt, which must be well diffused through the flour. Then add
+two ounces of fresh, good butter. Take one pint of pure, sweet cream,
+put in it two even teaspoonfuls of soda and then add it to the flour.
+The dough ought to be very soft; but should it be too soft, add a
+little more flour. Work it well, roll it out half an inch thick, cut
+with a biscuit cutter and bake in a quick oven five minutes.--_Mrs. J.
+H. F._
+
+
+EXCELLENT LIGHT BISCUIT.
+
+Boil four large Irish potatoes. While hot, mash them with a piece of
+lard the size of an egg. Add one teacup of milk and one of yeast. Stir
+in enough flour to make a good batter and set it to rise. It will take
+about two quarts of flour. When light, make up the dough. You
+generally have to add more water or milk. Roll thick, let them rise
+slowly, but bake them quickly.--_Mrs. M. G. H._
+
+
+LIGHT BISCUIT.
+
+Two quarts flour, one large tablespoonful lard, and the same of
+butter. Salt to the taste. One teaspoonful soda and enough buttermilk
+to make a soft dough. Bake quickly.--_Mrs. Dr. S._
+
+
+THICK BISCUIT.
+
+One quart flour, one large tablespoonful lard and butter mixed, one
+teaspoonful salt, enough morning's milk to make a stiff dough. Work
+well and beat with a rolling-pin or iron pestle, at least half an
+hour. Make into small biscuit and bake in a quick oven. This will make
+sixteen biscuit.--_Mrs. M. A. P._
+
+
+THIN BISCUIT OR CRACKERS.
+
+One quart of flour, one tablespoonful lard and butter mixed, a little
+salt. Make a stiff paste with water. Beat the dough till it blisters.
+Roll thin, stick, and bake quickly.--_Mrs. A. C._
+
+
+SODA CRACKERS.
+
+     1 quart of flour.
+     1 tablespoonful of lard and butter mixed.
+     1 egg; a little salt.
+     1 teaspoonful of soda, sifted into the flour.
+
+Make a stiff paste with buttermilk, beat until light, roll tolerably
+thin, cut in squares, prick, and bake quickly.--_Mrs. A. C._
+
+
+HUNTSVILLE CRACKERS.
+
+Take a lump of risen dough, as large as your double fist, a heaping
+teaspoonful of loaf sugar, beaten with the yolk of an egg. Mix with
+the dough a lump of butter the size of a hen's egg and an equal
+quantity of lard, a tablespoonful of soda, dissolved in a cup of
+cream. Beat a long time, stirring in flour all the while, till quite
+stiff. Roll out, cut in square cakes and bake in a brisk oven.--_Miss
+E. P._
+
+
+WATER CRACKERS.
+
+     1 lb. of flour.
+     1 teaspoonful of salt and the same of soda.
+     1 tablespoonful of lard.
+
+Make up with sweet milk, beat well, roll thin, and bake quickly.
+
+
+WAFERS.
+
+     1 quart flour.
+     Yolk of one egg.
+     1 heaping tablespoonful lard.
+     A little salt.
+
+Mix with milk, as stiff as you would for biscuit. Beat well with the
+biscuit beater, roll out thin and put in the wafer irons. Put in the
+fire and bake.--_Mrs. W. S._
+
+
+NUN'S PUFFS.
+
+Boil one pint of milk with half a pound of butter. Stir them into
+three-quarters of a pound of flour and let them cool. Then add nine
+eggs, yolks and whites to be beaten separately, and whites to be added
+last. Fill cups or tins half full and bake. When done, sprinkle with
+white sugar while hot. Very nice for tea.--_Mrs. A. D._
+
+
+_Miscellaneous Flour Breads._
+
+
+LAPLAND BREAD.
+
+     1 quart of flour.
+     1 quart of cream.
+     1 teaspoonful of salt.
+
+Twelve eggs (whites and yolks beaten separately and very light). Put
+the whites in the batter the last thing, beat very light, bake in a
+quick oven, in small tins, which must be perfectly dry and sprinkled
+with a little flour before being greased. A delicious bread.--_Mrs.
+Dr. J._
+
+
+_A Plainer Recipe for the Same._
+
+     1 pint of flour.
+     1 pint of milk.
+     2 eggs.
+
+Beat the eggs well and stir in the flour and milk. Bake in little
+pans.
+
+
+NEW BREAD.
+
+     1 quart of flour.
+     1 dessertspoonful of lard and the same of butter.
+     1 teaspoonful of soda.
+
+Work the lard and butter in the flour, and sprinkle in the soda, with
+salt to taste. Mix with buttermilk or clabber to the consistency of
+biscuit. Roll it round to the size of a teaplate. Made just before
+eating.--_Mrs. F._
+
+
+HENRIETTA BREAD.
+
+     1 pint of flour.
+     1 pint of sweet milk.
+     2 eggs, beaten separately.
+     1 tablespoonful of lard or butter.
+
+Make the consistency of poor man's pudding. Bake in cups.--_Mrs. K._
+
+
+JENNY LIND BREAD.
+
+     1 quart of sifted flour.
+     A lump of butter the size of an egg.
+     2 teacups of milk.
+     4 eggs.
+     1½ teaspoonfuls of soda.
+     2 teaspoonfuls of cream of tartar.
+
+Bake twenty minutes.--_Mrs. L._
+
+
+LUNCH BREAD.
+
+     1 pint of flour.
+     1 tablespoonful of butter.
+     3 tablespoonfuls of sugar.
+     1 teaspoonful of soda.
+     2 teaspoonfuls cream of tartar.
+     2 eggs.
+     1 cup of milk and a little salt.
+
+Bake in a flat pan in a quick oven. To be eaten hot with
+butter.--_Mrs. I. H._
+
+
+BREAKFAST PUFFS.
+
+One tumbler of flour, one tumbler of milk, and one egg. Beat the yolk
+and milk together, then add the flour, and lastly the white of the
+egg. Bake a few minutes in a hot oven.--_Mrs. I. H._
+
+
+_Another Recipe for the Same._
+
+Take two eggs well beaten and stir into a pint of milk; add a little
+salt, two spoonfuls of melted butter, one and one-half pints of flour.
+Stir thoroughly, so as to avoid lumps. Grease the cups in which you
+pour the batter, and fill them two-thirds full.
+
+
+SALT-RISEN BREAD.
+
+Make into a thin batter:
+
+     1 pint of flour.
+     1 tablespoonful of corn meal.
+     Half-teaspoonful salt.
+
+Set in a warm place to rise. After it has risen, pour into it two
+quarts of flour, with sufficient warm water to make up a loaf of
+bread. Work it well, set it to rise again, and when risen
+sufficiently, bake it.--_Mrs. T. L. J._
+
+
+_Another Recipe for the Same._
+
+Into a pitcher, put one teacup of milk fresh from the cow, two teacups
+of boiling water, one tablespoonful of sugar, one teaspoonful of salt.
+Into this stir thoroughly a little less than a quart of flour. Set the
+pitcher in a kettle of moderately warm water and keep it at a uniform
+temperature. Keep a towel fastened over the mouth of the pitcher. Set
+the kettle in front of the fire to keep the water warm. Let it stand
+three hours, then beat it up well, after which do not interrupt it. If
+in two hours it does not begin to rise, put in a large slice of apple.
+As soon as it rises sufficiently, have ready two quarts of flour, half
+a tablespoonful of lard and more salt, and make up immediately. Should
+there not be yeast enough, use warm water. Put into an oven and set
+before a slow fire to rise, after which bake slowly. The yeast must be
+made up at seven o'clock in the morning.--_Miss N. C. A._
+
+
+WAFFLES.
+
+     1 pint milk.
+     3 tablespoonfuls flour.
+     1 tablespoonful corn meal.
+     1 tablespoonful melted butter.
+     1 light teaspoonful salt.
+
+Three eggs, beaten separately, the whites added last. To have good
+waffles, the batter must be made thin. Add another egg and a teacup
+of boiled rice to the above ingredients, if you wish to make rice
+waffles.--_Mrs. S. T._
+
+
+WAFFLES.
+
+     1 quart of flour.
+     1 quart of sour cream (or buttermilk, if you have no cream).
+     6 eggs.
+     1½ teaspoonful of soda.
+     Half a tablespoonful of melted lard, poured in after the batter
+       is mixed.
+
+This may be baked as flannel cakes or muffins.--_Mrs. H. D._
+
+
+_Another Recipe for Waffles._
+
+     1 quart of flour.
+     6 eggs beaten very light,
+     1½ pint of new milk.
+     2 teaspoonfuls of salt.
+     3 tablespoonfuls of yeast.
+
+Set it to rise at night, and stir with a spoon, in the morning, just
+before baking. When you want them for tea, make them up in the
+morning, in winter, or directly after dinner, in summer.--_Mrs. Dr.
+J._
+
+
+SODA WAFFLES.
+
+     1 pint of flour.
+     1 pint of milk.
+     1 teaspoonful of soda, dissolved in the milk.
+     2 teaspoonfuls of cream of tartar, mixed in the flour.
+     2 eggs.
+     1 tablespoonful of butter.
+
+Beat up and bake quickly.
+
+
+_Another Recipe for Waffles._
+
+1 quart of flour, with a kitchen-spoonful of corn meal added.
+
+     3 eggs beaten separately.
+     1 quart of milk.
+     1 teacup of water.
+     1 teaspoonful of salt.
+     Lump of butter large as a walnut, melted and poured in.
+
+Bake in hot irons.
+
+One secret of having good waffles is to have the batter thin.--_Miss
+R. S._
+
+
+SUPERIOR RICE WAFFLES.
+
+     1 quart flour.
+     3 eggs.
+     1 cup boiled rice, beaten into the flour.
+     1 light teaspoonful soda.
+
+Make into a batter with buttermilk. Bake quickly in waffle irons.
+Batter made as above and baked on a griddle makes excellent breakfast
+cakes.--_Mrs. D. B. K._
+
+
+RICE WAFFLES.
+
+     1 pint of flour.
+     1 pint of new milk.
+     The yolks of three eggs.
+     Lump of butter the size of an egg.
+     Half teacup of boiled rice.
+     A pinch of salt and a pinch of soda, sprinkled in the flour and
+       sifted with it.
+
+Beat well.--_Mrs. F._
+
+
+_Another Recipe for the Same._
+
+Two gills of rice, mixed with three ounces of butter, three eggs,
+three gills of flour, a little salt, and cream enough to make the
+batter. Beat till very light.--_Mrs. Dr. S._
+
+
+MUSH WAFFLES.
+
+With one pint of milk, make corn mush. When cool, add a tablespoonful
+of butter, a little salt, and thicken with flour to a stiff batter.
+Bake quickly in irons.--_Mrs. C. L. T._
+
+
+BREAKFAST CAKES.
+
+In the morning take the dough of a pint of flour. Beat two eggs light
+and mix them with a half pint of milk, then add these ingredients to
+the dough, let it stand an hour to rise, and then bake as buckwheat
+cakes.--_Mrs. Dr. J._
+
+
+MADISON CAKES.
+
+Two pounds of flour, two eggs, two ounces of lard, three
+tablespoonfuls of yeast. Make up with new milk, the consistency of
+roll dough, at night. Flour the biscuit board and roll out the dough
+in the morning about three quarters of an inch thick, cutting the
+cakes with a dredging-box top. Let them rise, covered with a cloth,
+till fifteen minutes before breakfast.--_Mrs. L._
+
+
+ORANGE CAKES.
+
+     1 quart of flour.
+     1 teacup of butter.
+     4 eggs.
+     1 tablespoonful of yeast.
+
+Make into a stiff batter with milk, the over-night. Next morning, add
+a teacup of Indian meal. Beat well and put in cups to rise before
+baking.--_Mrs. A. C._
+
+
+VELVET CAKES.
+
+     1 quart of flour.
+     1 quart of milk.
+     1 tablespoonful of yeast.
+     1 tablespoonful of melted butter.
+     3 eggs.
+
+Bake in muffin rings.--_Mrs. A. C._
+
+
+FLANNEL CAKES.
+
+     1 quart of flour.
+     1 pint of meal.
+     1 teacup of milk.
+     1 teacup of yeast.
+     3 eggs.
+     2 teaspoonfuls of salt.
+
+Beat well together and let it rise till usual time in a warm place.
+Excellent.--_Mrs. W. B._
+
+
+_Another Recipe for Flannel Cakes._
+
+     1 quart of flour.
+     2 eggs.
+     1½ pint boiled milk (used cold).
+     2 teaspoonfuls of salt.
+     3 tablespoonfuls of yeast (added after the other ingredients have
+       been mixed).
+
+Beat light, and set to rise till morning.
+
+Bake on a griddle.--_Mrs. Dr. J._
+
+
+_Another Recipe for the Same._
+
+     4 eggs.
+     1 quart of milk.
+     Half teacup of butter or lard.
+     2 tablespoonfuls of yeast.
+     1 teaspoonful of salt.
+
+Flour to make the batter like pound cake.--_Mrs. S._
+
+
+BUCKWHEAT CAKES.
+
+     1 quart buckwheat flour.
+     1 pint sifted corn meal.
+     Half teacup of yeast.
+     1 teaspoonful of salt.
+     Enough water to make a stiff batter.
+
+After rising, stir in a half teacup of butter or lard. Let it rise a
+second time, grease the griddle, dip the spoon in lightly, and cook
+quickly.--_Mrs. P. W._
+
+
+_Another Recipe for Buckwheat Cakes._
+
+     1 pint of buckwheat flour.
+     1 tablespoonful of meal.
+     1 tablespoonful of yeast.
+     1 teaspoonful of salt.
+
+Make up with water the over-night, and beat till it bubbles. In the
+morning beat again, and just before baking stir in a pinch of soda
+dissolved in milk or water.--_Mrs. Col. W._
+
+
+BUCKWHEAT CAKES.
+
+     1 quart buckwheat flour.
+     1 pint wheat flour.
+     ½ teacup yeast.
+     A pinch of salt.
+
+Make into a batter with warm water. Set to rise. Thin the batter with
+a cup of milk (to make them brown well). Add a pinch of soda and bake
+quickly on a griddle. Butter and send to the table hot.--_Mrs. D. B.
+K._
+
+
+_Another Recipe for the Same._
+
+     1 pint buckwheat.
+     ½ pint sifted meal.
+     2 teaspoonfuls of salt.
+     4 tablespoonfuls of yeast.
+     1½ pint lukewarm water.
+
+Beat well and set to rise till morning.--_Mrs. Dr. J._
+
+
+CREAM CAKES.
+
+     1 pint of flour.
+     1 pint of cream (or milk).
+     2 eggs, well beaten.
+     Lump of butter size of an egg.
+
+Put the milk and butter on the fire till it boils. Mix and bake
+quickly in pans. Salt to taste.
+
+
+_Another Recipe for Cream Cakes._
+
+     1 quart of cream (sour is preferable).
+     4 eggs.
+     1 teaspoonful of soda.
+     1 teaspoonful of salt.
+
+Flour for a thick batter.--_Mrs. G._
+
+
+_Another Recipe for the Same._
+
+     1 quart of flour.
+     3 eggs.
+     1 tablespoonful of lard.
+     1 pint of cream.
+     1 teaspoonful of salt.
+
+Bake in tins.--_Mrs. A. C._
+
+
+BOSTON CREAM CAKES.
+
+     2 cups of flour.
+     2½ cups of water.
+     1 cup of butter.
+     5 eggs.
+
+Boil the butter and water together, stir in the flour while boiling;
+after it is cool, add the eggs, well beaten. Put a large spoonful in
+muffin rings, and bake twenty minutes in a hot oven.
+
+The cream for them is made as follows:
+
+Put over the fire one cup of milk and not quite a cup of sugar, one
+egg, mixed with three teaspoonfuls of corn starch and one
+tablespoonful of butter. Boil a few moments only. When cool, add
+vanilla to the taste.
+
+Open the cakes and fill them with this cream.--_M. H. K._
+
+
+BUTTERMILK CAKES.
+
+     1 quart of flour.
+     2 eggs, well beaten.
+     1½ pint of buttermilk.
+     1 teaspoonful of salt.
+
+Beat very light, after mixing the ingredients. Just before baking,
+stir in a little soda, mixed in a little of the buttermilk.
+
+Bake on a griddle, free from grease.--_Mrs. L._
+
+
+SOUR MILK CAKES.
+
+     1 pint sour milk.
+     1 pint flour.
+     Butter size of a small egg.
+     1 tablespoonful of sugar.
+     1 saltspoonful of salt.
+     Half teaspoonful of soda.
+
+Bake in hot and well greased iron clads.
+
+
+FARINA CAKES.
+
+Melt together one pint of milk and one tablespoonful of butter. Then
+add four tablespoonfuls of farina and boil till quite thick. Set aside
+to cool. When ready to bake, add three well beaten eggs, a few
+spoonfuls of flour, and salt to your taste.--_Mrs. S._
+
+
+RICE CAKES.
+
+Put one pound of rice in soak the over-night. Boil very soft in the
+morning, drain the water from it and mix with it, while hot, a quarter
+of a pound of butter. After it has cooled, add to it one quart of
+milk, a little salt, and six eggs. Sift over it and stir into it
+gradually a half pound of flour. Beat the whole well and bake on a
+griddle like other batter cakes.--_Mrs. W._
+
+
+_Another Recipe for Rice Cakes._
+
+One cup of cold boiled rice, rubbed in a quart of milk, one pint of
+flour, a teaspoonful of salt, two eggs beaten light. Beat all till
+free from lumps. Bake as soon as made, on a well greased griddle.
+
+
+BATTER CAKES.
+
+Two eggs beaten separately. Pour into the yolks a pint of buttermilk,
+then put in two handfuls of meal and one of flour, then the whites of
+the eggs, half a teaspoonful of soda and a little salt. Fry with very
+little grease, or with egg shells. Put two spoonfuls of batter to a
+cake.--_Mrs. C. L. T._
+
+
+_Another Recipe for Batter Cakes._
+
+     1 quart of flour.
+     1 pint of meal.
+     1 teaspoonful of soda.
+     1 teaspoonful of salt.
+     3 eggs.
+
+Make up with buttermilk.--_Mrs. Dr. J._
+
+
+_Batter Cakes made of Stale Bread._
+
+Put a loaf of stale bread to stand all day in a pint of milk. Just
+before tea add three eggs and one large spoonful of butter. If too
+thin, add a little flour.--_Mrs. R._
+
+
+_Old Virginia Batter Cakes._
+
+Beat two eggs very light in a bowl. Add one teacup of clabber, one of
+water, one of corn meal, a teacup of flour, one-half teaspoonful of
+salt. Just before baking, sift in half a teaspoonful of soda and stir
+well. It is better to grease the griddle with fat bacon than with
+lard.
+
+The above proportions will make enough batter cakes for two or three
+persons.--_Mrs. S. T._
+
+
+_Another Recipe for the Same._
+
+     1 quart sweet milk.
+     1 heaping pint corn meal.
+     4 eggs.
+     1 teaspoonful of salt.
+     Half teaspoonful of soda.
+     1 tablespoonful of warmed butter or fresh lard.
+
+Break the eggs, whites and yolks together, beat slightly, then add the
+milk, stir in the meal and beat until it looks light. Bake on a
+griddle.--_Mrs. J. P._
+
+
+_Cheap Recipe for Batter Cakes._
+
+     1 pint of sour milk.
+     1 teaspoonful of soda.
+     1 tablespoonful of flour.
+     Enough meal to make a good batter.
+
+Bake on a hoe.--_Miss E. P._
+
+
+INDIAN GRIDDLE CAKES.
+
+     1 quart of sour milk.
+     1 large tablespoonful of butter, melted after measuring.
+     2 eggs.
+     1 teaspoonful of soda.
+     Half a teaspoonful of salt.
+
+Make a thin batter, with two-thirds Indian meal, and one-third flour.
+
+A small bag made of coarse but thin linen or cotton, and filled with
+common salt, is much better to rub over the griddle than lard, when
+cakes are to be fried or baked.
+
+
+BATTER BREAD.
+
+Break two eggs into a bowl. Beat to a stiff froth. Pour in one teacup
+of clabber or butter-milk, one of water, one of corn meal, one of
+flour, half teaspoonful of salt, a heaping teaspoonful of butter
+melted. Beat all well together. Have already heated on the stove or
+range, iron-clad muffin moulds (eight or ten in a group). Grease them
+well with a clean rag, dipped in lard. Fill each one nearly full with
+the batter, first sifting in half a teaspoonful soda. Set in a hot
+oven and bake a nice brown. Oblong shapes are the nicest. If
+preferred, sweet milk may be used instead of sour milk and water. In
+this case add another egg and dispense with the soda.--_Mrs. S. T._
+
+
+BATTER BREAD.
+
+Four cups of meal, two cups sweet milk, four eggs, two tablespoonfuls
+flour, one tablespoonful lard, one teaspoonful salt, half teaspoonful
+soda.--_Mrs. F._
+
+
+BATTER BREAD.
+
+One cup meal, one cup sweet milk, one cup butter-milk, two eggs, one
+tablespoonful butter, one tablespoonful flour, half teaspoonful of
+salt, and same of soda. Bake in cups.--_Mrs. G._
+
+
+CORN MUFFINS.
+
+     3 eggs, beaten light.
+     1 pint of buttermilk (if very sour, use less).
+     1 teacup of cream or milk.
+     1 small teaspoonful of soda.
+     Lard or butter size of an egg.
+
+Meal enough to make the batter of the consistency of pound-cake
+batter.--_Mrs. I._
+
+
+CORN MEAL WAFFLES.
+
+One pint of corn meal scalded. While hot add to it, two tablespoonfuls
+of lard or butter, three well beaten eggs, a cup of boiled rice, a
+pint of flour, a teaspoonful of salt. Thin to the proper consistency
+with milk.--_Mrs. Dr. S._
+
+
+ST. NICHOLAS' PONE.
+
+     1 quart of meal.
+     1 quart of milk.
+     4 eggs.
+     1 tablespoonful of melted butter.
+     1 teaspoonful of salt.
+     2 teaspoonfuls cream of tartar.
+     1 teaspoonful of soda.--_Mrs. C. C._
+
+
+GRIT OR HOMINY BREAD.
+
+     2 eggs, beaten separately.
+     1 pint of milk.
+     Small piece of butter.
+
+Add enough meal and hominy to make a batter, and bake quickly.--_Mrs.
+C. L. T._
+
+
+HOMINY BREAD.
+
+Mix with two teacups of hot hominy a very large spoonful of butter.
+Beat two eggs very light and stir into the hominy. Next add a pint of
+milk, gradually stirring it in. Lastly, add half a pint of corn meal.
+The batter should be of the consistency of rich boiled custard. If
+thicker, add a little more milk. Bake with a good deal of heat at the
+bottom, but not so much at the top. Bake in a deep pan, allowing space
+for rising. When done, it looks like a baked batter pudding.--_Mrs. F.
+D._
+
+
+CORN CAKE.
+
+     1 pint of corn meal.
+     1 pint of sweet milk.
+     2 eggs.
+     1 tablespoonful of butter.
+     2 tablespoonfuls of flour.
+     1 teaspoonful of salt.
+
+Boil the milk and pour it over the meal, flour, and butter. Beat
+light. When cool, add eggs well beaten. Bake in a buttered pan.--_Mrs.
+G. W. P._
+
+
+MUSH BREAD.
+
+Make a thin mush of corn meal and milk (or hot water, if milk is
+scarce). Cook till perfectly done, stirring all the time to keep it
+smooth. Then add a good lump of butter; and, after it cools a little,
+two eggs, one at a time. Beat in a very small pinch of soda and a
+little salt.
+
+Butter a yellow dish and bake slowly till brown.--_Mrs. C. L. T._
+
+
+LIGHT CORN BREAD.
+
+Pour one quart of boiled milk over one pint of corn meal. Add a
+teaspoonful of salt, a teaspoonful of cream of tartar, half
+teaspoonful of soda, three well beaten eggs, four tablespoonfuls of
+flour, a little butter.--_Miss E. P._
+
+
+SOFT EGG BREAD.
+
+     1 quart of milk.
+     Half pint of meal.
+     3 eggs.
+     Large spoonful of butter.
+
+Make in a pudding dish. Rice is an improvement to the above.--_Mrs.
+P._
+
+
+OLD-FASHIONED EGG BREAD.
+
+     1 pint of meal.
+     3 eggs well beaten.
+     1 teaspoonful of salt.
+     1 tablespoonful melted butter.
+
+Add enough sweet milk to make a rather thin batter. Bake
+quickly.--_Mrs. S. T._
+
+
+_Another Recipe for Egg Bread._
+
+     1 quart of milk.
+     3 eggs.
+     1 tablespoonful of butter.
+     1 pint of corn meal.
+     1 teaspoonful of salt.
+
+Beat the eggs very light and add to the other ingredients. Bake in a
+pan or dish. Add a little soda dissolved in milk, if you desire
+it.--_Mrs. I. H._
+
+
+INDIAN BREAD.
+
+Beat two eggs very light, mix alternately with them one pint of sour
+milk or buttermilk, and one pint of fine corn meal. Melt one
+tablespoonful of butter, and add to the mixture. Dissolve one
+teaspoonful of soda in a small portion of the milk, and add to the
+other ingredients, last of all. Beat hard and bake in a pan, in a hot
+oven.
+
+
+RICE BREAD.
+
+     1 pint sweet milk.
+     1 teacup boiled rice.
+     2 teacups sifted corn meal,
+     ½ teacup melted butter.
+     3 eggs, beaten separately,
+     ½ teaspoonful salt.
+
+Bake in a very hot oven, using buttered iron muffin moulds.--_Mrs. S.
+T._
+
+
+CRACKLIN BREAD.
+
+Take one quart sifted corn meal and a teacup of cracklins. Rub the
+latter in the meal as fine as you can. Add a teaspoonful of salt and
+make up with warm water into a stiff dough. Make into pones, and eat
+hot.--_Mrs. P. W._
+
+
+VIRGINIA ASH CAKE.
+
+Add a teaspoonful of salt to a quart of sifted corn meal. Make up with
+water and knead well. Make into round, flat cakes. Sweep a clean place
+on the hottest part of the hearth. Put the cake on it and cover it
+with hot wood ashes.
+
+Wash and wipe it dry, before eating it. Sometimes a cabbage leaf is
+placed under it, and one over it, before baking, in which case it need
+not be washed.--_Mrs. S. T._
+
+
+PLAIN CORN BREAD.
+
+     1 pint sifted meal.
+     1 teaspoonful salt.
+     Cold water sufficient to make a stiff dough.
+
+Work well with the hands, pat out in long, narrow pones, six or seven
+inches long and as wide as the wrist. Bake quickly in a hot
+pan.--_Mrs. P. W._
+
+
+
+
+COFFEE, TEA, AND CHOCOLATE.
+
+
+TO TOAST COFFEE.
+
+Wash and pick the coffee, put it in a very large stove-pan in a hot
+oven. Stir often, giving constant attention. It must be toasted the
+darkest brown, yet not one grain must be burned. It should never be
+glazed, as this destroys the aroma.
+
+Two pints of coffee become three pints after toasting.--_Mrs. S. T._
+
+
+BOILED COFFEE.
+
+To one quart of boiling water (poured in after scalding the pot) stir
+in three gills of coffee, not ground too fine. Boil twenty minutes,
+scraping from the sides and stirring occasionally. Five minutes before
+breakfast, scrape from the spout, pour out half a teacupful, and
+return to the pot. Do this a second time. Set it with the side of the
+pot to the fire, so that it will be just at the boiling point. Do not
+let it boil, however. Serve in the same coffee-pot.
+
+Coffee should never be glazed.
+
+Have a liberal supply of thick, sweet cream, also of boiled milk, to
+serve with the coffee.
+
+If the members of the family drop in at intervals, it is well to keep
+the coffee over a round iron weight, heated just enough to keep the
+coffee hot, without boiling it. This answers better than a spirit lamp
+for keeping coffee hot.--_Mrs. S. T._
+
+
+COFFEE.
+
+Take equal quantities of Mocha, Java, Laguayra and Rio coffee. Have
+the coffee roasted a chestnut brown. To every twelve cups of coffee to
+be drawn, use eighteen heaping tablespoons of the ground coffee. Have
+the water boiling hot, scald the biggin or percolator, put the ground
+coffee in the upper part, then pour on some boiling water for it to
+draw--about two teacups if you are to make twelve cups of coffee. Let
+it stand a few moments and pour again into the upper part of the
+percolator the first drawn coffee. Then add, one by one, the cups of
+boiling water required. It will take ten minutes for the coffee to be
+ready for the table.
+
+Use the best white sugar, and in winter let the milk stand twenty-four
+hours for the cream to rise. Use together with rich cream, a cream jug
+of boiling sweet milk.--_Mrs. M. C. C._
+
+
+_Coffee._
+
+Buy Java and Laguayra mixed, two-thirds Java and one-third Laguayra,
+which will give a delightful aroma to the Java.
+
+Scald the pot. Then put in a teacup of coarsely ground coffee,
+parched a light brown and mixed with cold water till it forms a paste,
+to six cups of boiling water. Before you put in the boiling water, add
+to the grounds one or more egg-shells or whites of eggs, to keep it
+clear. Let it boil ten or fifteen minutes. Before taking it off the
+fire, drop in about a teaspoonful of cold water, which will settle all
+the floating grounds.--_Mrs. J. P._
+
+
+DRIPPED OR FILTERED COFFEE.
+
+If one quart of coffee is desired, grind three gills of coffee, put it
+in the filterer and pour boiling water over it. If not sufficiently
+strong, pour out and return to the filterer. Then set on the fire and
+boil up, taking from the fire immediately.--_Mrs. S. T._
+
+
+DRIPPED COFFEE.
+
+One-half pint Java coffee ground and put in the dripper. Pour over it
+two and one-half pints boiling water. If not strong enough, pass
+through the dripper a second time.--_Mrs. J. R. McD._
+
+
+CAFÉ AU LAIT.
+
+     1 cup German chiccory.
+     2 cups ground coffee.
+
+Put in three pints boiling water with a pinch of isinglass, boil five
+minutes and allow it to settle, or, if made in a percolator it will be
+better. Use three-quarters of a cup boiling milk and one-quarter of
+strong coffee, with sugar to suit the taste.--_Mrs. J. W. S._
+
+
+GREEN TEA.
+
+Scald the teapot, and add one-half pint boiling water to two
+teaspoonfuls of the best green tea. Set it where it will keep hot, but
+not boil. When it has drawn fifteen or twenty minutes, add boiling
+water till it has the strength desired.--_Mrs. J. R. McD._
+
+
+_Green Tea._
+
+Scald the teapot. If you wish a pint of tea, put in one heaping
+teaspoonful tea after putting in a pint boiling water. Set this where
+it will keep hot, but not quite boil.--_Mrs. S. T._
+
+
+_A good Cup of Green Tea._
+
+Before putting in any water, set the teapot with the tea in it before
+the fire and let it get thoroughly hot. Then fill the pot with boiling
+water and let it stand five minutes.--_Mrs. M. E. L. W._
+
+
+BLACK TEA.
+
+If you wish a quart of tea, put that quantity of boiling water into
+the teapot, after scalding it. Add four teaspoonfuls of tea. Boil
+twenty minutes. It is a great improvement to put in a little green
+tea.--_Mrs. S. T._
+
+
+_Black Tea._
+
+Add one and one-half pint boiling water to a half-teacupful of the
+best black tea. Boil gently for ten or fifteen minutes. If too strong,
+weaken with boiling water.--_Mrs. J. R. McD._
+
+
+ICED TEA.
+
+After scalding the teapot, put into it one quart of boiling water and
+two teaspoonfuls green tea. If wanted for supper, do this at
+breakfast. At dinner time, strain, without stirring, through a
+tea-strainer into a pitcher. Let it stand till tea time and then pour
+into decanters, leaving the sediment in the bottom of the pitcher.
+Fill the goblets with ice, put two teaspoonfuls granulated sugar in
+each, and pour the tea over the ice and sugar. A squeeze of lemon will
+make this delicious and healthful, as it will correct the astringent
+tendency.--_Mrs. S. T._
+
+
+CHOCOLATE.
+
+Scrape fine one square of Baker's chocolate (which will be an ounce).
+Put it in a pint of boiling water and milk, mixed in equal parts. Boil
+it ten minutes, and during this time mill it or whip it with a Dover
+egg-whip (one with a wheel), which will make it foam beautifully.
+Sweeten to the taste, at table.--_Mrs. S. T._
+
+
+COCOA.
+
+To one pint milk and one pint cold water add three tablespoonfuls
+grated cocoa. Boil fifteen or twenty minutes, milling or whipping as
+directed in foregoing recipe. Sweeten to taste, at the table. Some
+persons like a piece of orange-peel boiled with it.--_Mrs. S. T._
+
+
+BROMA.
+
+Dissolve one large tablespoonful broma in one tablespoonful warm
+water. Pour on it one pint boiling milk and water (equal parts). Boil
+ten minutes, milling or whipping as above directed. Sweeten to the
+taste.--_Mrs. S. T._
+
+A cream-pitcher of whipped cream should always accompany chocolate or
+any preparation of it, such as cocoa or broma.--_Mrs. S. T._
+
+
+
+
+MILK AND BUTTER.
+
+
+The most exquisite nicety and care must be observed in the management
+of milk and butter. A housekeeper should have two sets of milk vessels
+(tin or earthenware, never stoneware, as this is an absorbent). She
+should never use twice in succession the same milk vessels without
+having them scalded and aired.
+
+In warm weather, sweet milk should be set on ice, if practicable, or
+if not, in a spring-house. Never put ice in sweet milk, as this
+dilutes it. One pan of milk should always be set aside to raise cream
+for coffee. A bucket with a close-fitting lid should be filled with
+milk and set aside for dinner, one for supper, one for breakfast, and
+a fourth for cooking purposes.
+
+For making butter, strain unskimmed milk into a scalded churn, where
+the churning is done daily. This will give sweeter butter and nicer
+buttermilk than when cream is skimmed and kept for churning, as this
+sometimes gives a cheesy taste to the butter. Do not let the milk in
+the churn exceed blood heat. If overheated, the butter will be white
+and frothy, and the milk thin and sour. Churn as soon as the milk is
+turned. In summer try to churn early in the morning, as fewer flies
+are swarming then, and the butter can be made much firmer.
+
+A stone churn is in some respects more convenient than a wooden churn;
+but no matter which you use, the most fastidious neatness must be
+observed. Have the churn scalded and set out to sun as soon as
+possible after churning. Use your last made butter for buttering
+bread, reserving the staler for cookery.
+
+Butter should be printed early in the morning, while it is cool. A
+plateful for each of the three meals should be placed in the
+refrigerator ready for use. Do not set butter in a refrigerator with
+anything else in it but milk, or in a safe with anything but milk. It
+readily imbibes the flavor of everything near it. After churning,
+butter should be taken up in what is called "a piggin," first scalded
+and then filled with cold water. With an old-fashioned butter-stick
+(scalded) wash and press the butter till no water is left. Then add a
+little salt, finely beaten. Beat again in a few hours, and make up in
+half-pound prints. I would advise all housekeepers (even those who do
+not make their own butter) to keep a piggin, a butter-stick, and a
+pretty butter-print.
+
+
+_To secure nice Butter for the Table in Winter._
+
+In October and November, engage butter to be brought weekly, fresh
+from the churn in rolls. Wrap each roll in a piece of old table cloth,
+and put in a sweet firkin or stone jar which has been washed with soda
+water, scalded and sunned for a month before using. Pour over it a
+clear strong brine, which also must have been prepared at least a week
+beforehand, by pouring off the settlings and repeated strainings. Have
+a nice flat rock washed and weight the butter down with it, being
+careful to keep it always under the brine.--_Mrs. S. T._
+
+
+_Recipe for Putting up Butter._
+
+     2 quarts best common salt.
+     1 ounce pulverized saltpetre.
+     1 ounce white sugar.
+
+Work the butter over three times, the last time adding an ounce of the
+above mixture to every pound butter. Of course, the butter is salted,
+when first made. Make the butter into rolls and wrap in cloths or pack
+in jars, within four inches of the top of each jar. If the latter is
+done, fill the jars with brine and tie up closely. If the former is
+preferred, drop the rolls into brine, prepared as follows:
+
+To every gallon brine that will bear an egg, add one pound white sugar
+and one-half ounce saltpetre. Boil well and skim. Keep the brine
+closely covered. I have used butter on my table in May, put up in this
+way, and it tasted as well as when put up in October.--_Mrs. R. C._
+
+
+CLABBER.
+
+To have clabber in perfection, place in small glass dishes or bowls
+enough milk to make clabber for each person. After it has turned, set
+it in the refrigerator, if in summer, till called for. By the way,
+refrigerators (as well as water-coolers) should be washed every
+morning with water in which a tablespoonful of common soda has been
+dissolved. They should then be aired before filling with ice for the
+day.--_Mrs. S. T._
+
+
+COTTAGE CHEESE.
+
+When the tea-kettle boils, pour the water into a pan of "loppered"
+milk. It will curd at once. Stir it and turn it into a colander, pour
+a little cold water over it, salt it and break it up. A better way is
+to put equal parts of buttermilk and thick milk in a kettle, over the
+fire, heat it almost boiling hot, pour into a linen bag and let it
+drain till next day. Then take it out, salt it, put in a little cream
+or butter, as it may be thick or not, and make it up into balls the
+size of an orange.
+
+
+
+
+SOUP.
+
+
+As making soup is a tedious process, it is best to make enough at once
+to last several days. Beef shank is most generally used in making
+nutritious soup. It is best to get this the day before using it, and
+soak it all night in cold, clear water. If you cannot do this,
+however, get it as early in the morning as you can. Break the bones,
+wash it, soak it a few minutes in weak salt and water, and put it in a
+large boiler of cold water. As soon as it begins to simmer, remove the
+dark scum that rises on top. Keep the boiler closely covered, and boil
+very slowly till an hour or two before dinner. Then, with a ladle,
+remove all the fat from the top, as it is this element that makes soup
+unwholesome. Strain and season, or, if you prefer, season just enough
+for one meal, reserving the rest as foundation for another sort of
+soup. It is well always to keep some of this stock on hand in cold
+weather, as by the addition of a can of tomatoes, or other
+ingredients, a delicious soup may be quickly made of it. Never throw
+away water in which any sort of meat has been boiled, as it is much
+better to simmer hash or a stew in this liquor than in water, and it
+is also invaluable for basting fowls or meats that have not been
+parboiled.
+
+Directions for soup making are so fully given in the following pages
+that it is needless for me to say anything further on the subject
+here.
+
+
+OYSTER SOUP.
+
+     100 oysters.
+     1 teaspoonful salt.
+     1 tablespoonful black pepper.
+     ¼ pound butter.
+     Yolks of 3 eggs.
+     1 pint rich milk, perfectly fresh.
+     3 tablespoonfuls flour.
+
+Separate the oysters from the liquor: put the liquor to boil, when
+boiled add salt, pepper and butter, then the flour, having previously
+made it into a batter. Stir all the time. When it comes to a boil, add
+the eggs well beaten, then the milk, and when the mixture reaches a
+boil, put in the oysters; let them also just boil, and the soup is
+done. Stir all the time to prevent curdling.--_Mrs. Judge M._
+
+
+ECONOMICAL OYSTER SOUP.
+
+     1 quart oysters.
+     2 quarts water.
+     Boil with salt and pepper.
+
+Cut up one tablespoonful butter with flour and put in while boiling;
+beat the yolks of four eggs light, mix them with one-half pint milk.
+
+When the oysters are well cooked, pour on the milk and eggs, stirring
+all the time. Let it boil up, and take off quickly, and pour into the
+tureen, over toasted bread cut into dice--if preferred rich, leave out
+some of the water.--_Mrs. Lt.-Gov. M._
+
+
+OYSTER SOUP.
+
+Empty the oysters into a colander and drain off all the liquor; then
+strain the liquor through a very coarse cloth to rid it of all scum,
+etc. To a whole can of oysters take a quart of milk.
+
+Put the milk, oyster liquor, one level tablespoonful flour rubbed very
+smooth with one heaping tablespoonful of butter, one tablespoonful
+salt, one-half teaspoonful pepper, all on the fire together in a
+farina-boiler (or put a skillet one-third filled with boiling water
+under the saucepan, to prevent the milk burning). When it comes to a
+boil, put in the oysters and let them stew for twenty minutes or till
+the gill of the oyster turns and begins to ruffle and crimp at the
+edge. Serve immediately, for if they are cooked too long, they become
+hard, dark and tasteless. If you put the salt in last, it will not
+curdle the soup. Some add one level teaspoonful whole cloves and same
+of mace, tied up in a net bag, but they are little improvement.--_Mrs.
+R._
+
+
+PURÉE OF OYSTERS.
+
+For fifty oysters.
+
+Put the oysters on in their own liquor--let them come to a boil--take
+them out and mince them; skim the liquor when nearly done. Beat well
+together:
+
+     1 egg.
+     1 dessertspoonful butter.
+     ½ pint milk.
+     1 cracker sifted.
+     Salt, pepper (mace, also, if liked).
+
+Pour this into boiling liquor and then add the minced oysters. When
+done, the soup is smooth. The milk must be fresh or it will
+curdle.--_Mrs. John Walker, Alabama._
+
+
+OYSTER SOUP.
+
+     Take two quarts of oysters, wash them, and add,
+     2 quarts water.
+     A bundle of herbs.
+     1 small onion sliced.
+
+Let it boil until all the substance is out of the oysters. Strain the
+liquor from the ingredients and put it back in the pot. Add a large
+spoonful butter mixed with flour. Have ready two dozen oysters to
+throw in just as it is ready to be dished--at the same time stir up
+two yolks of eggs with a cup of cream. Cayenne pepper is an
+improvement.--_Mrs. E. W._
+
+
+TURTLE SOUP.
+
+Kill the turtle at daylight in summer, the night before in winter, and
+hang it up to bleed. After breakfast, scald it well and scrape the
+outer skin off the shell; open it carefully, so as not to break the
+gall. Break both shells to pieces and put them into the pot. Lay the
+fins, the eggs and some of the more delicate parts by--put the rest
+into the pot with a quantity of water to suit the size of your family.
+
+Add two onions, parsley, thyme, salt, pepper, cloves and allspice to
+suit your taste.
+
+About half an hour before dinner thicken the soup with brown flour and
+butter rubbed together. An hour before dinner, take the parts laid by,
+roll them in brown flour, fry them in butter, put them and the eggs in
+the soup; just before dinner add a glass of claret or Madeira
+wine.--_Mrs. N._
+
+
+_Turtle Soup._
+
+To one turtle that will weigh from four to five pounds, after being
+dressed, add one-half gallon water, and boil until the turtle will
+drop to pieces, then add:
+
+     2 tablespoonfuls allspice.
+     1 tablespoonful black pepper.
+     2 tablespoonfuls butter, and salt to the taste.
+
+When nearly done, put in a small handful pot marjoram, thyme and
+parsley tied together, and two large onions; when ready to come off,
+add two sliced lemons, one pint good wine, and a small quantity of
+curry powder; thicken with flour.--_Mrs. D._
+
+
+_Turtle Soup._
+
+     To 2½ quarts soup add:
+     1 ounce mace.
+     1 dessertspoonful allspice.
+     1 teaspoonful cloves.
+     Pepper, black and cayenne, and salt to your taste.
+
+Tie up a bunch of parsley, thyme, and onion in a cloth, and throw into
+soup when boiling. When nearly done, thicken with two tablespoonfuls
+flour. To give it a good color, take one tablespoonful brown sugar and
+burn it; when burnt, add a wineglass of water. Of this coloring, put
+two tablespoonfuls in soup, and just before serving, add half a pint
+Madeira wine.--_Miss E. W._
+
+
+MOCK TURTLE SOUP.
+
+Put on beef and boil very tender; take out, chop fine, and put back to
+boil. Put potatoes, mace, cloves, cinnamon, parsley, thyme, spice,
+celery seed, and ten hard-boiled eggs; pepper and salt to your taste.
+
+Thicken with flour and add brandy and wine.--_Miss E. P._
+
+
+MOCK TERRAPIN SOUP.
+
+Cut up two pounds roast or boiled beef in small pieces. Put one large
+teacup new milk, one large teacup of wine, a piece of butter size of
+an egg (rolled in flour), a little nutmeg, two or three spoonfuls
+mixed mustard--all in a stewpan, and cook ten or fifteen minutes. Good
+way to use up cold meats.--_Mrs. S. M._
+
+
+CLAM SOUP.
+
+Boil half a peck of clams fifteen minutes; then take them from the
+shells, clean and wash them. Have ready the stew-kettle; strain the
+water, in which clams have been boiled; chop up clams, and put in with
+three or four slices of salt pork, some mashed potatoes, salt and
+pepper to taste. Thicken with grated cracker, and add two spoonfuls
+butter rolled in flour. Let it boil twenty minutes and serve.--_Mrs.
+C._
+
+
+_Clam Soup._
+
+Open the clams and chop them up fine. To twenty clams, add:
+
+     ½ gallon water.
+     3 good onions.
+     2 tablespoonfuls butter.
+     A small bunch of parsley and thyme.
+
+Just before taking off, add one quart rich milk and thicken with
+flour.--_Mrs. D._
+
+
+CRAB SOUP.
+
+Open, and cleanse of the deadman's fingers and sandbag, twelve small
+fat crabs raw. Cut the crabs into two parts. Parboil and extract the
+meat from the claws, and simply extract the fat from the back shells
+of the crabs. Scald eighteen ripe tomatoes, skin them and squeeze the
+pulp from the seeds through a colander. Chop them fine and pour
+boiling water over the seeds and juice, and strain them. Stew a short
+time in the soup-pot one large onion, one clove of garlic, in one
+spoonful butter and two spoonfuls lard, and put them in the tomatoes.
+
+After stewing a few minutes, add the meat from the claws, then the
+crabs, and lastly the fat from the back shells. Season with salt,
+cayenne and black pepper, parsley, sweet marjoram and thyme, one-half
+teaspoonful lemon juice, and peel of one lemon. Pour in the water with
+which the seeds were scalded, adding more should there not be the
+quantity of soup required. Boil moderately one hour. About a quarter
+of an hour before serving, sift in grated bread crumbs or pounded
+crackers as a thickening. Any firm fish prepared by this recipe is
+excellent.--_Mrs. J. I._
+
+
+_Crab Soup._
+
+One dozen crabs to one gallon water. Take off top shell; clear body of
+crabs. Cut through the middle, put them into a kettle, mix with some
+butter, and brown them. Then add one gallon water, and simmer for half
+an hour. Skim slightly, and add the hock of an old ham, and strained
+tomato juice one pint. Boil two hours. Season with pepper, spice if
+liked, and half-pint wine.
+
+The claws are to be cracked and divested of the jaws. A Hampton
+recipe.--_Miss E. W._
+
+
+BEEF SOUP.
+
+Crack the bone of a shin of beef, and put it on to boil in one quart
+water. To every pound meat add one large teaspoonful salt to each
+quart water. Let it boil two hours and skim it well. Then add:
+
+     4 turnips, pared and cut into quarters.
+     4 onions, pared and sliced.
+     2 carrots, scraped and sliced.
+     1 root of celery, cut into small pieces.
+
+When the vegetables are tender, add a little parsley chopped fine,
+with salt and pepper to the taste. Serve hot.--_Mrs. P. McG._
+
+
+_Another Recipe for Beef Soup._
+
+One shin beef in one-half gallon water, put on before breakfast and
+boiled until dinner. Thicken with brown flour two or three hours
+before dinner. Put in one carrot, two turnips, one onion, thyme,
+cabbage, and celery-seed.--_Mrs. H. P. C._
+
+
+_To prepare a Beef's Head as Stock for Soup._
+
+Cut up the head into small pieces, and boil in a large quantity of
+water until it is all boiled to pieces. Take out all the bones as for
+souse cheese, and boil again until thick. Then while hot, season very
+highly with pepper, salt, catsup, allspice, and onions chopped fine.
+
+Put into a mould to get cold. For a small family cut a thick slice,
+say five inches square, whenever you want soup in a hurry, adding
+about a quart of water. It need cook for a few minutes only, and is
+valuable as keeping well and being ready in times of emergency. By
+adding a few slices of hard-boiled egg and a gill of good cooking
+wine, this soup may have very nearly the flavor of mock turtle.--_Mrs.
+A. M. D._
+
+
+CALF'S HEAD SOUP.
+
+Take one-half liver and the head of a mutton, veal or beef, and boil
+until the meat drops from the bone. Cut up fine and add one-half the
+brains; then:
+
+     1 onion.
+     1 spoonful spice.
+     ½ spoonful cloves.
+     1 spoonful black pepper and a piece of mace.
+     3 tablespoonfuls flour.
+     3 tablespoonfuls flour, and salt to the taste.
+
+Put in enough water at first, as adding it makes the soup thin.
+
+Cut up three hard boiled eggs, and add, when done, one glass of wine.
+
+A little brandy and walnut catsup, with more eggs, will improve it,
+though it is a delightful soup as it is.--_Mrs. W. A. C._
+
+
+_Calf's Head Soup._
+
+Clean the head, laying aside the brains. Put the head in a gallon of
+water, with pepper and salt. Boil to pieces and take out bones; return
+to the pot with--
+
+     1 teacup of mushroom or tomato catsup.
+     1 teaspoonful allspice.
+     1 lemon rind, grated.
+     1 grated nutmeg.
+     1 tablespoonful butter.
+     1 teacup of browned flour.
+
+Fry, and add the brains when nearly ready for the table. About five
+minutes before serving, add:
+
+     1 teacup of wine.
+     1 teaspoonful cloves.
+     1 teaspoonful mace.
+
+When sent to the table have two hard-boiled eggs sliced and floating
+on top.--_Mrs. J. D._
+
+
+_Calf's Head Soup._
+
+Take a large calf's head and boil it with four gallons water and a
+little salt; when tender, bone and chop it fine, keeping out the
+brains, and put the meat back in the pot and boil down to a tureenful.
+Half an hour before serving the soup, add:
+
+     1 tablespoonful mustard.
+     1 teaspoonful black pepper.
+     1 teaspoonful powdered cloves.
+     1 teaspoonful mace.
+     1 teaspoonful nutmeg.
+
+Brown a cup of flour to thicken and just as the soup is dished, add
+one cup walnut catsup, and one cup port or claret wine.
+
+The brains must be beaten up with an egg, fried in little cakes, and
+dropped in the tureen.--_Miss N._
+
+
+CALF'S HEAD SOUP.
+
+Take the head, split it open and take out the brains; then put the
+head, brains, and haslet in salt water--let them soak one hour. Put on
+to boil at eight o'clock; after boiling four hours, take it up and
+chop up the head and haslet, removing all the bones; return to the
+soup, with a small pod of pepper. Thicken it with one pint browned
+flour with one tablespoonful butter rubbed in it. Have--
+
+     1 tablespoonful mace.
+     1 tablespoonful allspice.
+     ½ doz. cloves.
+
+Beat all together and put in the tureen with,
+
+     1 teacup of tomato catsup.
+     1 teacup of cooking wine.
+
+Pour the soup on them. Have the brains fried, and two hard boiled eggs
+sliced and dropped in the soup.--_Mrs. T. C._
+
+
+_Brown Calf's Head Soup._
+
+Scald and clean the head, and put it to boil in two gallons water,
+with
+
+     A shank of veal.
+     2 carrots.
+     3 onions.
+     A small piece of bacon.
+     A bunch of sweet herbs.
+
+When they have boiled half an hour, take out the head and shank, and
+cut all the meat off the bone in pieces two inches square. Let the
+soup boil half an hour longer, then strain it and put in the meat, and
+season with salt, black and cayenne pepper (and a few cloves, if you
+like them). Thicken with butter and brown flour.
+
+Let it now boil nearly an hour longer, and just before serving it,
+stir in one tablespoonful sugar browned in a frying-pan, and half a
+pint wine. A good substitute for turtle soup.--_Mrs. Col. A. F._
+
+
+_Calf's Head Soup._
+
+Have a head nicely cleaned, the brains taken out and the head put to
+soak. Put it on with,
+
+     1 gallon water.
+     1 piece of fat ham.
+     Thyme, parsley, pepper and salt.
+
+Boil together until the flesh is tender; take out and chop--strain the
+water--two tablespoonfuls brown flour, four ounces butter--returning
+the "dismembered" fragments; let it boil till reduced to two quarts.
+Season with one-half pint wine, one gill catsup, nutmeg, mace,
+allspice.
+
+Cut up the liver, and fry; beat the brains up with an egg, pepper and
+salt; fry in cakes and lay in the soup when served up, and hard boiled
+eggs sliced up and put in.--_Miss B. L._
+
+
+_Ox-tail Soup._
+
+Wash and soak three tails; pour on them one gallon cold water; let
+them be brought gradually to boil, throw in one and a half ounce salt,
+and clear off the scum carefully as soon as it forms on the surface.
+When it ceases to rise, add:
+
+     4 moderate sized carrots.
+     2 or 3 onions.
+     1 large bunch savory herbs.
+     1 head celery.
+     2 turnips.
+     6 or 8 cloves, and ½ teaspoonful peppercorns.
+
+Stew these gently from three hours to three and a half hours. If the
+tails be very large, lift them out, strain the liquor and strain off
+all the fat. Cut the meat from the tails and put it in two quarts or
+more of the stock. Stir in, when this begins to boil, a thickening of
+arrow-root or of rice flour, mixed with as much cayenne and salt as
+may be required to flavor the soup, and serve very hot.--_Mrs. P._
+
+
+CHICKEN SOUP.
+
+Put on the chickens with about three quarts water and some thin slices
+bacon. Let it boil well, then put in:
+
+     A spoonful butter.
+     1 pint milk.
+     1 egg, well beaten.
+     Pepper, salt, and celery or celery-seed or parsley.
+
+Let all boil up. Some dumplings made like biscuits are very nice in
+it.--_Mrs. W._
+
+
+_Roast Veal and Chicken-bone Soup._
+
+Boil the veal and chicken bones with vegetables, and add one handful
+maccaroni, broken up fine. Boil the soup half an hour. Color with a
+little soy or catsup.--_Mrs. S._
+
+
+_Chicken Soup._
+
+Put on the fire a pot with two gallons water and a ham bone, if you
+have it; if not, some slices of good bacon. Boil this two hours, then
+put in the chickens and boil until done: add one-half pint milk and a
+little thickening; pepper and salt to the taste. After taking off the
+soup, put in a piece of butter size of an egg. Squirrel soup is good
+made the same way, but takes much longer for a squirrel to boil
+done.--_Mrs. P. W._
+
+
+GIBLET SOUP.
+
+     1 pint dried green English peas.
+     1 pound giblets.
+     1 dozen cloves.
+     1 small piece red pepper.
+     Nearly 1 gallon water.
+
+Boil peas slowly seven hours. Add giblets, spices, and salt to taste,
+two hours before dinner. When peas are dissolved, strain through
+sieve; cut giblets into dice and return to soup; boil up and serve.
+Will be enough for six or eight persons.--_Mrs. R. R._
+
+
+OKRA SOUP.
+
+     1½ gallons water.
+     2 quarts young okra, cut very fine.
+     2 quarts tomatoes.
+     Onions, prepared as for pea soup.
+     Pepper; salt.
+     1 large spoonful butter.
+
+Add the tomatoes about twelve o'clock. Put the soup on early in the
+morning.--_Mrs. I._
+
+
+GUMBO SOUP.
+
+     1 fried chicken.
+     1 quart okra, cut up.
+     1 onion.
+     1 bunch parsley.
+     Few celery tops--fry all together. Put in one quart skinned tomatoes.
+     1½ gallons water, boil to ½ gallon.
+     Teacup of wine after taking from the fire.--_Mrs. R. A._
+
+
+_Gumbo Soup._
+
+Fry two fowls, old or young, with parsley, pepper, salt, onion, lard
+or bacon.
+
+Put it in the pot with water sufficient for the soup. One quart sliced
+okra, scrap of ham or fried sausage to boil with it.
+
+Sassafras Gumbo is made in the same way, except after the fowl has
+boiled until the flesh has left the bone, just before taking off the
+fire, stir in one tablespoonful sassafras flour. Oysters are a great
+improvement to sassafras gumbo. Gather the sassafras leaves green, and
+dry in the shade, as sage; when thoroughly dry, rub through a sieve
+and bottle and cork tightly. It is nice in beef soup instead of
+okra.--_Mrs. T._
+
+
+FINE VEGETABLE SOUP.
+
+Put on two pounds of fresh beef, or a good-sized chicken, or ham bone
+if you have it, early in the morning. Put your boiler on filled with
+water. Keep boiling, and when boiled down, about one hour or more
+before dinner, add:
+
+     Grated lemon peel.
+     6 ears corn.
+     1 dozen good tomatoes.
+     Beans.
+     1 small head of cabbage.
+     A few Irish potatoes.
+     Sweet herbs, pepper and salt to the taste.
+
+A few leaves of dried sassafras rubbed up will improve the taste.
+Serve hot with toast, a small quantity of sugar and vinegar. Boil till
+thick.--_Mrs. Dr. L._
+
+
+VEGETABLE SOUP.
+
+Before breakfast, wash a beef shank in several waters, break the bone,
+and put it in a large pot of cold water. Keep it steadily boiling
+until one hour before dinner, when the following vegetables,
+previously prepared, must be added to the soup after it has been
+carefully skimmed of all grease, and strained.
+
+     1 quart peeled and chopped tomatoes.
+     1 pint lima or butter beans.
+     1 pint grated corn.
+     1 pint chopped cabbage.
+     1 pint sliced Irish potatoes.
+     1 sliced turnip.
+     1 carrot.
+     A little minced onion.
+     Parsley.
+     1 tablespoonful pepper sauce.
+     1 heaping tablespoonful flour rubbed into--
+     1 teacup milk.
+     1 teacup brown sugar.
+     1 teaspoonful black pepper.
+
+Boil an hour: thicken with mixed milk and flour, and serve.
+
+A piece of middling, bacon, or any other kind of meat, may be used
+instead of the beef shank. The best meat of the shank may be freed
+from gristle, chopped fine and made into a nice stew by adding
+
+     1 grated turnip.
+     1 mashed potato.
+     1 tablespoonful pepper sauce.
+     1 tablespoonful made mustard.
+     1 tablespoonful butter.
+     1 teaspoonful celery seed.
+     1 teaspoonful fruit jelly.
+     1 teacup milk.
+     Minced onion and parsley.
+
+Boil up and serve.--_Mrs. S. T._
+
+
+TOMATO SOUP.
+
+Take one quart ripe tomatoes, peeled and chopped up, or a three-pound
+can of same, put in an earthenware baking dish with
+
+     1 pint grated corn (or, if in winter, dried corn prepared as if
+       for the table), and add--
+     1 teacup sugar.
+     1 teacup grated cracker.
+     1 teacup butter.
+     1 teaspoonful black pepper.
+     2 teaspoonfuls salt.
+
+Set this in a hot oven with a tin plate over it to prevent browning.
+Have ready, in a porcelain kettle or pan, two quarts new milk boiling
+hot. When the tomatoes and corn are thoroughly done, stir in one large
+Irish potato mashed smooth, a little minced onion and parsley, and
+pour into the boiling milk and serve.--_Mrs. S. T._
+
+
+_Tomato Soup._
+
+A shin of beef, season to your taste with all kinds of vegetables:
+
+Tomatoes, turnips, carrots, potatoes, cabbage cut fine, corn, butter
+beans and celery.
+
+When nearly done, take vegetables out and mash them well, and also cut
+the beef up fine. It is best to season with salt and pepper when you
+first put it on. The beef should be put on very early.--_Mrs. J. L._
+
+
+_Clear Tomato Soup._
+
+     1 large can tomatoes.
+     1 beef shin.
+     1 bunch soup herbs.
+     1 gallon water.
+
+Boil eight hours, stir and skim several times. Strain through wire
+sieve, add one tablespoonful Worcester sauce and same of brown sugar.
+Serve with dice of toasted bread; pepper and salt to taste.--_Mrs. R.
+R._
+
+
+ASPARAGUS SOUP.
+
+Cut the asparagus into small pieces and put on to boil in salt water,
+with slices of middling; just before dinner, taking it off, beat four
+eggs and stir in one pint milk or cream, a piece of butter. A piece of
+veal may be boiled with it, if you wish meat.--_Mrs. H._
+
+
+_Asparagus Soup._
+
+Parboil the asparagus with as much water as will cover them; then pour
+the water and asparagus into milk, then add butter, pepper and salt,
+also bread crumbs, and boil until the asparagus is done.--_Mrs. S._
+
+
+PEA SOUP.
+
+Soak one pint of split peas in water for twelve hours; drain off the
+water, put the peas into a saucepan with three pints cold water,
+one-half pound bacon, two sprigs of dried mint, a bay leaf, some
+parsley, an onion stuck with one or two cloves, some whole pepper, and
+salt to taste.
+
+Let the whole boil three hours, then pass the purée through a hair
+sieve; make it hot again and serve with dice of bread fried in
+butter.--_Mrs. A._
+
+
+GREEN PEA SOUP.
+
+Boil one quart peas in two quarts water, and two thin slices bacon.
+When done mash through a colander; then put back in the same water,
+throwing away the slices of bacon. Season with pepper, salt, spoonful
+butter rolled in flour.
+
+Boil well again. Toast some bread and cut in slices, and put in the
+tureen when the soup is served. The hulls of green peas will answer;
+boil them well with a few peas, then season as above and boil. Two
+hours will be enough to boil green pea soup.--_Mrs. W._
+
+
+_Green Pea Soup._
+
+Boil half a peck of peas in one and a half gallons water, till
+perfectly done. Take out, mash and strain through a colander, then
+pour a little of the water well boiled over them, to separate the pulp
+from the hull. Return it to the water they were boiled in; chop up one
+large or two small onions; fry them in smallest quantity of lard, not
+to brown them. Add this with chopped thyme, parsley, pepper and salt.
+
+Just before taking off the fire stir in one tablespoonful butter. If
+the soup is too thin, cream a little butter with flour to
+thicken.--_Mrs. I._
+
+
+POTATO SOUP.
+
+Mash potatoes, pour on them one teacup cream, one large spoonful
+butter.
+
+Pour boiling water on them till you have the desired quantity. Boil
+until it thickens; season with salt, parsley, and pepper to your
+taste.--_Mrs. R. E._
+
+
+_Potato Soup._
+
+Pour two quarts water on six or seven large peeled potatoes, adding
+two or three slices of middling; boil thoroughly done. Take them out,
+mash the potatoes well and return all to the same water, together
+with pepper, salt, one spoonful butter, and one quart milk, as for
+chicken soup.--_Mrs. W._
+
+
+
+
+OYSTERS AND OTHER SHELL FISH.
+
+
+STEWED OYSTERS.
+
+Put butter, salt and pepper in a stew-pan, and put the oysters to the
+butter and stew until perfectly done.--_Mrs. D._
+
+
+_Stewed Oysters._
+
+Take one-quarter pound nice butter, put it in a pan and melt, then
+pepper and salt, add a small piece of cheese. When it is all melted
+add one pint of oyster liquor, and boil; when hot, strain and put back
+in pan, then add oysters and boil five minutes.--_Mr. K. N._
+
+
+_Stewed Oysters._
+
+     Pour into a stew-pan ½ gallon oysters.
+     2 tablespoonfuls pepper vinegar.
+     1 teaspoonful black pepper.
+     1 teaspoonful salt.
+
+Let them simmer until the oysters are plump; take them out with a fork
+and drop them into a tureen, on a handful of crackers and three
+heaping tablespoonfuls fresh butter.
+
+Pour one pint milk to the liquor, let it boil up and strain it on the
+oysters. Rinse out the stew-pan and pour the oysters, liquor, etc.,
+back into it, and set it on the fire. When it comes to a boil, serve.
+
+This method deprives the oysters of the bits of shell.--_Mrs S. T._
+
+
+_To Stew Oysters._
+
+Put into the kettle one pint liquor, one-half pound butter, and
+pepper.
+
+Let it boil, then put in the oysters, after draining them in a
+colander. They will be done as soon as they boil up, or when they curl
+right well. When ready to take up, add half teacup cracker crumbs and
+a little salt in the stew.--_Mrs. P. W._
+
+
+_To Stew Oysters._
+
+Put into a shallow stew-pan the oysters. As soon as the gills begin to
+open pour off all the liquor. Continue to cook them, stirring all the
+time until done. The liquor that was poured off must be thickened with
+a good lump of butter rubbed up with flour, and seasoned with pepper
+and salt, and poured boiling-hot onto the oysters.
+
+The advantage of this way of cooking is that the oysters become large
+and plump.--_Mrs. Dr. E. R._
+
+
+_To Cook Oysters._
+
+     ½ gallon oysters.
+     1 quart fresh milk.
+     ½ pound butter.
+     1 tablespoonful flour.
+     1 teaspoonful salt.
+     1 teaspoonful pepper.
+     1 egg.
+
+Rub the egg and flour together and thin with a little of the milk. Mix
+the oysters, pepper and salt, and let them come to a boil; then add
+the milk, and when this boils add the egg and flour with the butter.
+Let the whole boil three minutes.--_Miss N. S. L._
+
+
+SCALLOPED OYSTERS.
+
+Do not drain the liquor from the oysters, but fork them out of it as
+you use them; in that way as much liquor as you require adheres to
+them. Use stale bread, and do not crumb it too fine, or it will be
+clammy.
+
+     ½ teacupful cream.
+     2 great spoonfuls butter.
+     Salt and pepper.
+
+Oysters part with a great deal of moisture in cooking, and if the
+mixture is too wet it is not as good; it should be rather dry when
+done. Cover the bottom of a well-buttered dish with a layer of very
+dry bread crumbs, dust over a little salt and pepper, and stick little
+bits of butter all over the crumbs; then, with a spoon, moisten it
+with cream. Next, place a layer of oysters, alternating with bread
+crumbs, until the dish is filled, finishing with butter and cream;
+invert a plate over it to keep in the flavor. Bake three-quarters of
+an hour, or until the juice bubbles to the top. Remove the plate, and
+brown on the upper shelf of the oven for two or three minutes
+only.--_Mrs. R._
+
+
+_Scalloped Oysters._
+
+Those who are fond of oysters prepared in this way will find them much
+more delicate when cooked entirely by reflected heat. Have your tinner
+make you an old-fashioned "tin-kitchen" with _sloping_ sides. Take
+small oblong dishes, such as are in general use at hotels, fill them
+with alternate layers of oysters and rolled crackers, and lay lumps of
+fresh butter liberally on top of each dish. Arrange them in the
+"kitchen," set the open dish in front of a bright fire or very warm
+grate, and in fifteen or twenty minutes you will find the oysters
+delicious.--_Mrs. D. P._
+
+
+_Scalloped Oysters._
+
+Put on the oysters with just enough liquor to keep from burning, and
+parboil slightly. Season the rest of the liquor as for stewed oysters
+with butter, pepper, salt, and a little flour, and boil until done.
+Put the parboiled oysters in a baking-dish, with a piece of butter
+and a grated cracker or stale bread and pepper, and pour as much of
+the gravy as the dish will hold. Put a little of the grated cracker on
+top, and set it in the oven to brown.--_Mrs. W._
+
+
+_Oysters Scalloped in the Shell._
+
+Open the shells, setting aside for use the deepest ones. Have ready
+some melted butter, not hot, seasoned with minced parsley and pepper.
+
+Roll each oyster in this, letting it drip as little as may be, and lay
+in the shell, which should be arranged in a baking-pan.
+
+Add to each a little lemon juice, sift bread crumbs over it, and bake
+in a quick oven till done. Serve in the shells.--_Mrs. S._
+
+
+_Scalloped Oysters._
+
+Put in the scallop shells as many oysters as each will hold. Season
+with butter, salt and pepper; a few bread crumbs.
+
+Cook until well done; add a piece of butter just before they are
+served.--_Mrs. R. L. O._
+
+
+DEVILLED OYSTERS.
+
+Put a layer of raw oysters in a pan, and then a layer of breadcrumbs,
+black and red pepper, salt, butter, mustard, and a little vinegar
+mixed together.
+
+Put alternate layers of each until full, and then bake.--_Mrs. Duke._
+
+
+_Devilled Oysters._
+
+Drain one quart oysters; chop thoroughly and season with cayenne
+pepper, lemon-juice, salt, and yolks of two hard-boiled eggs, and
+yolks of two raw eggs beaten and stirred in; one-half as much bread
+crumbs as you have oysters, and one large tablespoonful butter.
+
+Have ready one dozen deep shells, nicely cleaned, and fill them with
+the oysters; sprinkle with bread crumbs, and bake in a few
+minutes.--_Mrs. H. S._
+
+
+_To Cook Oysters._
+
+Put into a baking-bowl a layer of cracker-crumbs, pepper, and butter.
+If the butter is salty do not use any salt. Then a layer of oysters,
+after they have been drained from their liquor; do this alternately
+till the dish is full. Be sure and put the cracker crumbs at the top
+of the dish, and bits of butter, also pepper: this makes it brown
+nicely. Set it in a hot oven; as soon as browned it will be ready for
+the table.--_Mrs. P. W._
+
+
+FRIED OYSTERS.
+
+Take each oyster separately and put salt and pepper on them; then roll
+them in equal portions of meal and flour. Fry them in hot lard until a
+light brown.--_Mrs. D._
+
+
+OYSTER FRITTERS.
+
+Beat two eggs very light; then stir in two tablespoonfuls cream or
+milk, three tablespoonfuls sifted flour, a pinch of salt; dip the
+oysters in this and fry them in hot lard.--_Mrs. B._
+
+
+_Oyster Fritters._
+
+Wipe the oysters dry. Beat 6 eggs light, and stir into them:
+
+     6 tablespoonfuls flour.
+     1½ pint rich milk.
+
+Beat to smooth batter. Have in a pan some butter and lard; when it
+begins to froth, put a small ladleful of the batter, with an oyster in
+the middle, into it to fry. If too thin, add flour; if too thick,
+milk.--_Mrs. R._
+
+
+TO FRY OYSTERS.
+
+Drain the oysters through a sieve; sprinkle a little salt and pepper
+over them. Dip each oyster into meal. Have the pan hot, and drop in an
+equal portion of lard and butter; when boiling, put in the oysters and
+fry. Do not let them stand, but serve hot.--_Mrs. E._
+
+
+FRIED OYSTERS.
+
+Drain the oysters through a sieve. Beat up two or three eggs. Have
+ready some grated bread crumbs. Sprinkle some salt and a little pepper
+over the oysters; then dip each oyster into the egg and bread crumbs.
+Have the pan hot and clean; put equal portions of butter and lard into
+the pan. Be careful to keep the fat of oysters from burning.--_Mrs.
+R._
+
+
+_To Fry Oysters._
+
+Wash them and dry them on a clean napkin; dip in beaten egg and
+pounded crackers sifted, and let them lie several hours before frying,
+and they will not shrink.--_Mrs. P._
+
+
+_To Fry Oysters._
+
+Drain the oysters dry. Three eggs beaten, and grated crackers. Dip the
+oyster first in the egg and then in the crackers; do this twice.
+Grease the pan with butter or lard. Add pepper and salt to taste, and
+fry.--_Mrs. P. W._
+
+
+_Clam or Oyster Fritters._
+
+Chop up the clam very fine (when of oysters, leave them whole); put
+them in a batter and fry them.--_Mrs. D._
+
+
+BROILED OYSTERS.
+
+Select the largest oysters, examining each one, to see that no
+particle of shell adheres to it. Dry with a nice linen cloth; then
+pepper and salt them, and sift over a little finely-powdered cracker.
+Place them on an oyster gridiron over a quick fire. As soon as plump,
+dip each one in a cup of melted fresh butter; lay on a hot dish
+garnished with scraped horseradish and parsley, and serve.--_Mrs. S.
+T._
+
+
+STEAMED OYSTERS.
+
+Wash shell oysters perfectly clean; lay them on a steamer, so the
+juice will not escape from the shells when opened. It is best to lay
+the upper shells down. Cover the lid of the steamer with a coarse
+towel and press closely on. Set this over a pot of water boiling hard.
+In from twenty minutes to half an hour, the shells will have opened.
+Have ready a hot dish, on which lay the oysters; sprinkle over them a
+little salt and pepper with a bit of fresh butter on each oyster.
+Serve immediately.--_Mrs. S. T._
+
+
+TO ROAST OYSTERS.
+
+Wash and wipe one peck large shell oysters. Put in a hot oven, taking
+care to put the upper shell downward, so the juice will not escape. As
+soon as the shells open, lay on a hot dish and serve with horseradish
+or pepper-sauce, after sprinkling on them a little salt, and putting a
+bit of fresh butter on each oyster.--_Mrs. S. T._
+
+
+PICKLED OYSTERS.
+
+     1 gallon oysters.
+     1 tablespoonful salt.
+     1   "           unground black pepper.
+     1   "           allspice.
+     6 blades mace.
+     1 small piece cayenne pepper.
+
+Pick oysters out from the juice with a fork; stew until gills are
+opened well, then lay on flat dishes until cold; put in a jar, and
+cover with equal parts of stewed juice and vinegar. Let stand two
+days.--_Mrs. R. R._
+
+
+_Pickled Oysters._
+
+Take two hundred oysters of largest size, rinse them in their own
+liquor and put them in a stew-pan. Strain the liquor to them, let them
+come to a boil, and _no more_. Take them out of the liquor; have ready
+one quart or more of pure cider vinegar, with which boil whole pepper,
+a little salt, mace, cloves, and nutmeg.
+
+When it is cool, pour over the oysters. Before serving add a few raw
+cranberries and thin slices of lemon.--_Mrs. S. T._
+
+
+_Pickled Oysters._
+
+Take one gallon oysters and cook them in their own liquor till nearly
+done. Then skim out the oysters and add to the liquor one teaspoonful
+whole black pepper, one teaspoonful allspice, one teaspoonful mace, a
+little red pepper and half a pint of strong vinegar.
+
+Let it boil a few minutes and then pour over the oysters. When nearly
+cool, slice in them a large fresh lemon.--_Mrs. Col. A. F._
+
+
+OYSTER PIE.
+
+Stew the oysters, not entirely done, with butter, pepper and one
+tablespoonful pepper-sauce, and salt. Make a paste of one pound flour
+and one-half pound butter. Line the dish and put in the oysters, grate
+bread crumbs over top, and bake.--_Mrs. T._
+
+
+_Oyster Pie._
+
+Put a paste in a deep dish. Wash the oysters, drain and put them in
+the dish, seasoning with butter, pepper, salt, and a little mace, if
+liked; then put in a layer of grated cracker. When the dish is full,
+cover with paste and slips of paste laid across; then bake.--_Mrs.
+W----._
+
+
+OYSTER PÂTÉS.
+
+Stew some large oysters with a little nutmeg, a few cloves, some yolk
+of egg boiled hard and grated, a little butter and as much liquor from
+the oysters as will cover them. When stewed a few minutes, take them
+out of the pan to cool. Have shells of puff paste, previously baked in
+patty pans, and lay two or three oysters in each.--_Mrs. D._
+
+
+OYSTER SHORT CAKE.
+
+     1 quart flour.
+     3 teaspoonfuls baking powder.
+     1 tablespoonful butter.
+     A pinch of salt.
+     Enough sweet milk to moisten well.
+
+Roll about one inch thick and bake on tin pie plates quickly. While it
+is baking, take one quart oysters and one-half cup water and put on
+the stove; then take one-half cup milk, and one-half cup butter mixed
+with one tablespoonful flour, and a little salt or pepper; add all
+together and boil up once.
+
+When the cakes are done, split them open and spread the oysters
+between them, and some on the top. Put the oysters that are left in a
+gravy-dish and replenish when needed.--_Mrs. K._
+
+
+OYSTER SAUSAGE.
+
+Chop one pint oysters, with one-quarter pound veal, and one-quarter
+pound suet.
+
+Mix with bread crumbs, and pound all in a mortar. Season with salt and
+pepper, adding an egg, well beaten.
+
+Make into cakes like pork sausage.--_Mrs. E._
+
+
+RAW OYSTERS.
+
+Take each oyster separately on a fork and drain from the liquor. Place
+on the table in an oyster tureen or salad bowl; have near a pile of
+small oblong dishes; scraped horseradish, pepper sauce, and
+Worcestershire sauce, etc., so that after being helped, each guest may
+season to taste.
+
+When oysters are transported some distance, it is well to boil the
+liquor from which they have been taken and pour over them: this makes
+them plump and prevents them from being slimy.--_Mrs. S. T._
+
+
+TO KEEP OYSTERS ALIVE AND FATTEN.
+
+Mix one pint of salt with thirty pints of water. Put the oysters in a
+tub that will not leak, with their mouths upwards and feed them with
+the above, by dipping in a broom and frequently passing over their
+mouths. It is said that they will fatten still more by mixing fine
+meal with the water.--_Mrs. R----._
+
+
+TO COOK CRABS.
+
+Take live crabs and put them in cool water, let them remain for half
+an hour. Then put them in a vessel, pour boiling water on them
+sufficient to cover them; boil ten minutes. Take them off and wipe
+them clean, first removing the dead men, and proceed to remove the
+meat. Take the upper shell, clean it. Season the meat with pepper,
+salt, mustard, and plenty of butter; put all in the shell again and
+bake half an hour.--_Mrs. K. Norfolk._
+
+
+CRAB STEW.
+
+One peck live crabs, steam twenty minutes, bone and pick the claws and
+bodies. Stew with one pint milk or cream, the flesh and eggs of the
+crabs, fifteen minutes. Flavor with salt and cayenne pepper.--_Mrs. R.
+L. O._
+
+
+DEVILLED CRAB.
+
+After crabs are picked, season with mustard, pepper, salt, and catsup
+to taste. Add olive oil or butter.
+
+Cover with bread crumbs moistened with milk and lumps of butter (put a
+little milk in the crab also). Bake in the shells or in a pan.--_Miss
+E. W._
+
+
+DEVILLED CRABS.
+
+To the flesh of one dozen crabs boiled fifteen minutes and picked free
+from shell, add:
+
+     3 tablespoonfuls of stale bread crumbs.
+     ½ wine glass of cream.
+     Yolks of 3 eggs.
+     A little chopped parsley.
+     1 tablespoonful butter.
+     Salt and pepper to the taste.
+
+Put them in the shell and bake in a quick oven.--_Mrs. M. E. L. W._
+
+
+SOFT CRABS.
+
+Turn up the ends of the shells and take out the dead man's fingers and
+take off the flap, and cut out the sand-bag; lay them in cold water
+until ready to fry. Then dust flour over them, a little salt, and fry
+them in hot lard.--_Mrs. D._
+
+
+DEVILLED CRABS.
+
+After the crabs are boiled, pick them up fine and add one third the
+quantity of crab, in cracker dust or bread crumbs, mustard, red and
+black pepper, salt, and butter. Return them to the top shells, and
+bake.--_Mrs. D._
+
+
+TO DEVIL HARD CRABS.
+
+Take them while alive, put them in very little water and steam them
+till perfectly done and brown, set them away till cold, take all out
+of the shell. Mix with eggs, bread crumbs, butter, and pepper. Either
+put back in the _top_ shell and bake, or bake in pans.--_Mrs. J. C._
+
+
+LOBSTER CURRY.
+
+Put the meat of a large lobster into a stewpan with one blade of mace.
+
+     1 large cup of meat stock, or gravy.
+     1 tablespoonful corn starch, mixed smooth, with a little milk or
+       cream.
+     Add salt.
+     1 small piece of butter.
+     1 dessertspoonful curry powder.
+     Juice of one lemon.
+
+Simmer for an hour and serve hot.--_Mrs. C._
+
+
+TURTLE OR TERRAPIN STEW.
+
+After they are well cleaned, parboil the meat, then pick it to pieces.
+Season highly with pepper, salt, cayenne pepper, hard-boiled egg,
+spices, lemon, and champagne or other wine.
+
+Stew until well done.
+
+
+STEWED TURTLE.
+
+Make a stew of the turtle and add all the ingredients used in the
+turtle-soup, except wine and lemons.--_Mrs. D._
+
+
+TERRAPIN.
+
+First cut up the head and put it in the pot to boil with the shell on;
+when done enough to remove the under shell, take it up and pick to
+pieces. Clean the top shell well; add a few crackers, onions, parsley,
+allspice, black pepper, butter, and wine.
+
+Return it to the shell, put sliced lemon on and bake it.--_Mrs. D._
+
+
+TURTLE OR TERRAPIN STEAKS.
+
+Cut the turtle or terrapin in thin slices; broil or fry them with
+pepper, salt, and butter.
+
+
+TURTLE OR TERRAPIN IN BATTER.
+
+Smother the steaks in an egg-batter. Season with pepper, salt, butter,
+and with a little bread crumbs; fry or broil.
+
+
+TO COOK TURTLES.
+
+Drop four turtles into boiling water, and boil one hour; then take
+them out and remove the skin from the legs and feet, and replace them
+in fresh boiling water, where they should continue to boil one and
+one-half hour and then be taken out to cool. When cold, clean them
+thoroughly, removing the round liver which contains the gall. Cut them
+into small bits and place them in a stewpan, adding pepper, salt, the
+eggs that are found within, one quart water, one-half pound butter,
+and two tablespoonfuls flour mixed with a little cold water. Stir the
+flour and water well into the other ingredients, and stew about twenty
+minutes. As you remove them from the fire, pour in one-half pint
+Madeira wine.--_Mrs. A. D._
+
+
+
+
+FISH.
+
+
+In selecting fish, notice if the flesh is firm and hard, the eyes full
+and prominent, the scales bright, the fins stiff, and the gills red,
+as all these indications denote their being fresh. Wash the fish, rub
+it with salt and pepper, and lay it on a dish, or hang it up till
+ready to cook. Never keep it lying in water, either in preparing it
+for cooking, or in trying to keep it till the next day.
+
+In boiling fish, put it in boiling water, and simmer very slowly. It
+will require an hour to boil a large fish, and about twenty minutes
+for a small one. Every housekeeper should have a fish-kettle for fish.
+
+Be careful to have boiling-hot lard in the frying-pan when you go to
+fry fish. First rub salt and pepper and flour or meal on the fish,
+then keep it well covered while frying, as you should do to every
+thing that is being fried. Doing this will enable you to fry the fish
+(or other article of food) a pretty amber color, while at the same
+time it will be perfectly done.
+
+Always have a tin sheet for lifting boiled fish and for turning
+broiled fish. Before broiling, rub with pepper and salt, and then
+grease with fresh butter. Lay the fish on a gridiron well greased with
+sweet lard and lay the tin sheet over it. When you wish to turn, take
+the gridiron from the fire, holding the tin sheet on top the fish.
+Hold them together, then lay them on a table with the tin sheet down
+and the gridiron uppermost. Carefully raise the gridiron, leaving the
+fish lying unbroken on the tin sheet. The cook may now easily slide
+the fish on the gridiron, put it again on the fire and brown the other
+side, putting the tin sheet back on top of it. Every thing should be
+covered while being broiled. When done, lay it on a dish and pour over
+it melted butter in which has been stirred pepper, salt, and minced
+parsley. If devilled fish is desired, add to this dressing, one
+tablespoonful pepper vinegar, one of celery vinegar, one of walnut
+catsup, one of made mustard, one wine-glassful of acid fruit jelly. In
+making sauces for fish, never use the water in which the fish has been
+boiled.
+
+Full directions for stewing fish are to be found in the subsequent
+pages.
+
+
+FISH À LA CRÊME.
+
+Boil a firm fish, remove the bones, pick it to pieces. Mix one pint
+cream or milk with two tablespoonfuls flour, one onion, one-half pound
+butter (or less), and salt.
+
+Set it on the fire and stir until it is as thick as custard. Fill a
+baking-dish alternately with fish, cracker, and cream. Bake for thirty
+minutes, use four crackers.--_Mrs. W. C. R._
+
+
+HALIBUT.
+
+Boil one pound halibut, then chop it very fine and add eight eggs well
+beaten; pepper and salt to taste, then one cup butter.
+
+Put it in a stewpan and cook until the eggs are done sufficiently.
+Serve very hot on toast.--_Miss F. N._
+
+
+_Halibut._
+
+Halibut should be cut in slices of four pounds each. If to be boiled,
+cover with salt water, and skim often; drain off and serve with butter
+sauce.
+
+If baked or fried, garnish with horseradish and serve with melted
+butter.
+
+
+FISH CHOWDER.
+
+Fry a few slices of salt pork, cut the fish in small pieces, pare and
+slice the potatoes, add a little onion chopped fine.
+
+Place all in layers in the kettle; season with salt and pepper. Stew
+over a slow fire thirty minutes.
+
+
+CAT-FISH CHOWDER.
+
+To be made of New River cat-fish.
+
+Wash the fish in warm water, put it on in just water enough to cover
+it, boil until tender or until the bones will slip out; take out the
+largest bones, chop up the fish, put it in a stewpan with a pint of
+water, a large lump of butter.
+
+1 cup of cream, pepper and not much salt.
+
+1 onion, one teaspoonful mustard, one-half teacupful walnut catsup.
+
+Stew until quite thick, garnish with sliced lemon and serve
+hot.--_Mrs. P. W._
+
+
+CAT-FISH CHOWDER OR HOG-FISH.
+
+Take two cat-fish, skin, and boil till thoroughly done; pick very fine
+and add:
+
+     2 good sized onions.
+     ¼ pound butter.
+     1 tablespoonful salt.
+     1 tablespoonful pepper.
+     2 tablespoonfuls Worcestershire sauce.
+
+Add a little celery or celery-seed, a little thyme, a little parsley.
+
+Pour over all about one quart of boiling water and cook fast about
+half an hour.--_Miss F. N._
+
+
+FISH CHOWDER.
+
+Take any large fish, and cut in thin slices, lay some slices of fat
+bacon at the bottom of the pot and then a layer of fish, onions,
+cracker dust, red and black pepper, salt, and butter.
+
+Then more layers, until you have used all the fish. Cover the whole
+with water and cook until well done.--_Mrs. D._
+
+
+BOILED SHEEP'S-HEAD.
+
+Clean the fish and boil well done. Serve hot with butter and egg
+sauce.
+
+
+TO BAKE A SHEEP'S-HEAD.
+
+Put two tablespoonfuls butter and two tablespoonfuls lard in a
+skillet; also, with that, two tablespoonfuls flour, a little parsley,
+one pint boiling water, a little wine, catsup, salt, and cayenne
+pepper. Boil a few minutes; then take four eggs, half a pint cream or
+butter; beat well together. Lay the fish in a large deep dish, pour
+gravy from skillet over it; spread butter over top of fish. The bottom
+of the oven to be quite hot, top slow.--_Miss E. W._
+
+
+BOILED SHEEP'S-HEAD OR ROCK.
+
+Lay the fish in a fish boiler, in a cloth, to prevent breaking. Throw
+into the water a handful parsley, and when the fish is done, lay some
+sprigs on it in the dish.--_Mrs. D._
+
+
+BAKED SHEEP'S-HEAD.
+
+Put the fish in a pan and cover with water; put a little parsley,
+onions, and fat bacon, chopped up together, black pepper and salt, in
+the fish and over it, and when nearly done, beat up one egg and a
+little flour, and pour over it to thicken the gravy. Rock or shad may
+be cooked the same way.--_Mrs. D._
+
+
+_Baked Sheep's-head._
+
+When ready for cooking, salt and pepper well, gash the sides in three
+or four places. Cut four onions very fine, to which add one pint bread
+crumbs, fat meat minced very fine, as it suits better than lard,
+cayenne pepper, thyme, a little salt, and the yolks of two eggs, all
+mashed together, with which stuff the fish inside and gashes on the
+outside. Then sprinkle over with flour and black pepper; put into a
+large pan with one quart cold water. Bake two hours, slowly. Serve
+with or without sauce, according to taste.--_Miss F. N._
+
+
+BOILED ROCK-FISH.
+
+Clean the fish nicely, rub well with salt and pepper. Put into a large
+deep pan, that it may lie at full length; cover with cold water,
+adding salt and pepper. Boil steadily for three-quarters of an hour;
+dish and serve with melted butter and sauce or catsup.--_Miss F. N._
+
+
+_Boiled Rock-fish._
+
+Clean nicely and hang it up; do not lay it in water, but wash it when
+ready for cooking. Put on in boiling water, seasoning with salt to
+taste. It takes two hours to boil, if large. Serve with egg sauce, and
+send to the table in a napkin to keep hot.--_Mrs. W._
+
+
+TO STEW ROCK-FISH.
+
+Take a rock, clean and season with parsley, sweet marjoram, onions,
+one-half pint water, salt to taste, one pint Port wine, one-half pound
+butter, and a little flour. Put them in a dish, and set in a stewpan.
+One hour is sufficient for cooking.--_Mrs. J. T._
+
+
+BAKED ROCK.
+
+Boil the fish and take out the bones. Season with cream, butter,
+pepper, and salt, and grated bread crumbs over the top. Bake slightly
+in a flat dish or scollop shells.--_Mrs. R._
+
+
+TO PICKLE ROCK.
+
+Cut a rock-fish into pieces and put in a kettle with sufficient water
+to cover it. Put in a handful of salt, some white pepper, one
+tablespoonful allspice, a few cloves and mace.
+
+When the fish is nearly done, add a quart of vinegar. In putting away,
+use as much liquor as will cover it.--_Mrs. J. W. S._
+
+
+BAKED SHAD.
+
+Open the shad down the back, wash well and salt it; wipe dry and rub
+inside and out with a little cayenne pepper. Prepare a stuffing of
+bread, seasoned with pepper, salt, thyme, or parsley, celery-seed, a
+little chopped onion, piece of butter, size of a walnut.
+
+Tie up the fish and put in a baking pan with one pint water (to a good
+sized fish) and butter, size of a hen's egg. Sprinkle with flour,
+baste well and bake slowly an hour and a half.--_Mrs. J. H. F._
+
+
+TO FRY SHAD.
+
+Clean and hang in a cool place. When ready to use wash thoroughly, cut
+up and sprinkle lightly with flour, pepper, salt, and fry with
+lard.--_Mrs. R----._
+
+
+TO ROAST SHAD.
+
+Fill the inside with forcemeat, sew it up and tie it on a board, not
+pine, cover with bread crumbs, a little salt, and pepper, and place
+before the fire. When done one side, turn it; when sufficiently done,
+pull out the thread; dish and serve with drawn butter and
+parsley.--_Mrs. D._
+
+
+TO BROIL SHAD.
+
+Clean, wash, and split the shad, and wipe it dry.
+
+Sprinkle with pepper and salt, and place it over a clear, slow fire,
+with the skin down so as to retain the juice; put on a clean gridiron,
+rubbed with lard. Turn it when nearly done; take up, and season with a
+generous piece of butter, salt, and pepper to taste.--_Mrs. S._
+
+
+POTTED SHAD.
+
+Cut the fish as for frying; pack in a stone jar with layers of mixed
+spices, seasoning with salt; after the jar is filled, pour vinegar
+over; cover tightly with a cloth. Put the jar in a large pot of water
+and boil until the fish is thoroughly done.
+
+A nice relish for tea.--_Mrs. C. L. T._
+
+
+TO BARBECUE A SHAD.
+
+Split the back of the fish, pepper and salt it, and put on the
+gridiron with the skin down.
+
+Baste the upper side of the fish with butter; brown a little piece of
+butter with a small quantity of flour, and when brown add pepper,
+salt, and a little water.
+
+Dish in a tureen.--_Mrs. J. W. S._
+
+
+SCOLLOPED STURGEON.
+
+Four pounds sturgeon, boiled; when cold, pick to pieces and then wash
+and squeeze out the water. Make a mayonnaise dressing, using celery,
+cayenne pepper instead of black pepper, and salt. Serve on white
+lettuce leaves.--_Mrs. R. R._
+
+
+STURGEON CUTLET.
+
+Remove all the fat from the fish; cut it into steak pieces. Beat up
+the yolks of eggs enough to moisten the pieces well; dip them into the
+beaten egg. Have ready a dish of grated bread crumbs (stale bread is
+best), then roll them in the bread crumbs and pepper them well.
+
+Prepare a vessel of melted lard, have it boiling hot, but not burnt;
+lay in the pieces of fish and cover with a lid. Turn them over as
+they brown and remove the lid when they are nearly done.--_Mrs. Dr. P.
+C._
+
+
+STURGEON OR DRUM.
+
+Slice it like beefsteak, and roll in a thin egg batter, and fry in hot
+lard.
+
+Chopped parsley and black pepper may be added, if liked.--_Mrs. D.,
+Suffolk._
+
+
+BAKED STURGEON.
+
+Wash the skin _well_, put in a pan and bake for three-quarters of an
+hour. Then take it out on a dish; pierce it with a knife in several
+places. Make a stuffing of pot-meat, bread crumbs, onions, parsley,
+thyme, pepper, and salt, all chopped well together. Stuff the holes
+with the mixture and put the rest in the gravy; return to the pan and
+bake until done.--_Mrs. D._
+
+
+TO FRY PERCH.
+
+Sprinkle with salt and dredge with flour; after a while dredge with
+flour the other side. When the lard boils hard, skim it well and put
+in the fish. Serve hot.--_Mrs. W._
+
+
+TO FRY TROUT.
+
+Split the fish down the back, insert a thin slice of fat pork. Squeeze
+lemon juice over it and fry brown.--_Mrs. J. I., La._
+
+
+BOILED COD-FISH.
+
+Boil over a slow fire and skim frequently. Season with salt. Garnish
+with parsley and rings of hard boiled eggs, and serve with butter and
+egg-sauce.
+
+
+COD-FISH BALLS.
+
+One-fourth fish, to three-fourths potatoes, eggs enough to moisten.
+Season with pepper and salt, and fry brown.
+
+
+NANTUCKET COD-FISH.
+
+Cut the thick part out of a firm, white dried codfish, and soak it
+over night, then cut into very small pieces and parboil for a few
+minutes, changing the water until the fish remains but slightly
+salted. Drain off the water, leaving the fish in the saucepan. Pour
+over a little more milk than will cover it; when it becomes heated,
+add a little butter and pepper, thicken with flour stirred smooth in
+milk. Stir constantly for a few minutes.
+
+
+TO DRESS SALT COD-FISH.
+
+Take one-third of a large fish; soak it from three to four hours;
+next, boiling it till thoroughly done, pick the meat fine, taking out
+all the bones. Then add:
+
+     3 hard-boiled eggs, chopped fine.
+     3 to 4 Irish potatoes, boiled and mashed.
+
+Mix all well together in a stewpan, with--
+
+     1 teacup of hot water.
+     Salt and mustard to the taste.
+
+Boil half an hour, and add a liberal supply of butter just before
+serving. If preferred, the salt and mustard need not be put in until
+during the cooking.--_Mrs. A. C._
+
+
+BOILED MACKEREL.
+
+Well wash the fish, put it into nearly boiling water with one
+tablespoonful salt in it; boil up quickly, then let it simmer gently
+for a quarter of an hour, and if the fish be very large, a few minutes
+longer. Serve in a hot dish.--_Mrs. B._
+
+
+TO BROIL MACKEREL.
+
+If the mackerel is fresh, after it is nicely scaled and cleaned, dry
+it; pepper and salt and broil it on a gridiron; baste it with fresh
+butter. After it is broiled, put it on a hot dish, pour melted butter
+over it, and serve. If the fish is salt, pour boiling water over it,
+soak it several hours; butter and pepper, and broil; serve in the same
+way as the fresh.--_Mrs. R._
+
+
+TO COOK SALT MACKEREL.
+
+Soak the fish over night in fresh water. In the morning drain off the
+water and place on a gridiron to broil, dressing with hot
+butter.--_Mrs. T._
+
+
+BAKED SALMON.
+
+When washed and dried, sprinkle over pepper and salt. Have ready in a
+baking-pan a small grating; lay the fish on this, with bits of butter
+over it; set in a hot oven, basting often and freely with butter. When
+nicely browned, butter a sheet of white paper and lay over it, to
+prevent its getting too dry; when done and tender, place on a hot
+dish. Add to the gravy one teacupful milk, one tablespoonful pepper
+vinegar, pepper, salt, and a mashed Irish potato smoothly mixed in;
+boil, and pour over the fish. Sift over all browned cracker. Garnish
+with bleached tops of celery and curled parsley alternately.--_Mrs.
+T._
+
+
+BOILED SALMON.
+
+After the fish has been cleaned and washed, dry it and sew it up in a
+cloth; lay it in a fish-kettle, cover with warm water, and simmer
+until done and tender. Meanwhile have ready in a saucepan one pint
+cream, two tablespoonfuls fresh butter, salt, pepper, minced parsley,
+and thyme; let it boil up once, not too quickly. Take the fish from
+the kettle, carefully unwrap it, lay it for a moment on a folded
+napkin to dry. Have ready a hot dish, lay the fish on it carefully,
+without breaking it, pour over the cream. Slice some hard-boiled eggs,
+and lay over the fish alternately with sliced lemon. Border the edges
+of the dish with curled parsley.--_Mrs. S. T._
+
+
+SALMON STEAK.
+
+When well dried, pepper and salt, sift over powdered cracker, and lay
+upon a gridiron, which has been first greased with butter or lard,
+over hot coals. As soon as the side next to the fire is brown, turn it
+by carefully slipping under it a batter-cake turner and holding the
+fish on it with the other hand, lest it should break. When both sides
+are of a light brown, lay in a hot dish; pepper and salt again; pour
+over melted butter; place the cover on, and serve.--_Mrs. T._
+
+
+PICKLED SALMON.
+
+Soak the salmon twenty-four hours, changing the water. Put it in
+boiling water, with a little vinegar. When done and cold, boil your
+vinegar with spice and pour on the fish.--_Mrs. A. P._
+
+
+GERMAN FISH STEW.
+
+Put the fish in a kettle to boil. Stew together in a saucepan one
+onion chopped fine and a wine-glass of sweet oil; when well done, pour
+them in with the fish. Then mix yolks of three eggs, juice of two
+lemons strained, one tablespoonful sifted flour. Beat these well
+together, and pour upon the fish when nearly done. Then add ginger,
+pepper, and salt to taste; stew three or four minutes, after mixing
+all the ingredients. Oysters may be cooked by the same receipt, only
+substituting one quart oysters for the fish.--_Mrs. A. D._
+
+
+
+
+GAME.
+
+
+HAUNCH OF VENISON.
+
+Rub the venison over with pepper, salt, and butter. Repeat the
+rubbing. After it has been put in the oven, put in as much cold water
+as will prevent burning and draw the gravy. Stick five or six cloves
+in different parts of the venison. Add enough water to make sufficient
+gravy. Just before dinner, put in a glass of red wine and a lump of
+butter rolled in flour, and let it stew a little longer.--_Mrs. T._
+
+
+VENISON HAUNCH.
+
+Prepare the venison as you would mutton.
+
+Put in a baking-pan, lard with a little bacon, add a pint of water, a
+gill of red wine, salt, and a little cayenne pepper. Bake quickly, and
+serve with or without gravy.
+
+
+STEWED VENISON.
+
+Cut in tolerably thick slices. Put in an oven with two spoonfuls of
+water and a piece of lard. Cook till nearly done, then pour off the
+gravy and baste it well with a large spoonful of butter, pepper, and
+salt.
+
+
+_Stewed Venison._
+
+Slice cold venison in a chafing dish and add--
+
+     A cup of water.
+     A small teacup of red wine.
+     A small teacup of currant jelly.
+     A tablespoonful of butter.
+     A teaspoonful of made mustard.
+     A little yellow pickle.
+     A little chopped celery.
+     A little mushroom catsup.
+     Salt and cayenne pepper to the taste.
+
+The same receipt will answer for cold mutton.--_Mrs. R. L. O._
+
+
+TO BARBECUE SQUIRREL.
+
+Put some slices of fat bacon in an oven. Lay the squirrels on them and
+lay two slices of bacon on the top. Put them in the oven and let them
+cook until done. Lay them on a dish and set near the fire. Take out
+the bacon, sprinkle one spoonful of flour in the gravy and let it
+brown. Then pour in one teacup of water, one tablespoonful of butter,
+and some tomato or walnut catsup. Let it cool, and then pour it over
+the squirrel.
+
+
+ROAST RABBIT.
+
+Stew the rabbit. After boiling the haslet and liver, stew them with
+parsley, thyme, celery-seed, butter, salt, and pepper, for gravy. Soak
+a piece of loaf bread, a short time, in water. Mix with it the yolk of
+an egg and some butter, for stuffing; then soak it in milk and cream.
+Sprinkle the inside of the rabbit with salt and pepper, fill it with
+the above dressing, sew it up, and roast or bake quickly.--_Mrs. B._
+
+
+BARBECUED RABBIT.
+
+Lay the rabbit in salt and water half an hour, scald with boiling
+water, wipe dry, grease with butter, and sprinkle with pepper and a
+little salt. Lay it on the gridiron, turning often so that it may cook
+through and through, without becoming hard and dry. When brown, lay on
+a hot dish, butter plentifully on both sides, and add a little salt
+and pepper. Set in the oven, while preparing four teaspoonfuls of
+vinegar, one of made mustard, and one of currant jelly or brown sugar.
+Pour this over the rabbit, rubbing it in, then pour over the gravy and
+serve hot.--_Mrs. T._
+
+
+STEWED RABBIT.
+
+Cut up the rabbit and wash it. Put it in a stewpan and season it with
+salt and pepper. Pour in half a pint of water, and when this has
+nearly stewed away, add half a pint of Port wine, two or three blades
+of mace, and a tablespoonful of flour, mixed with a quarter of a pound
+of butter. Let it stew gently till quite tender, and then serve
+hot.--_Mrs. C. C._
+
+
+_Stewed Rabbit._
+
+Cut a rabbit into eight pieces. After soaking in salt and water, put
+it in a stewpan, with a slice of pork or bacon, and with more than
+enough water to cover it. When nearly done, take out the pieces,
+strain the water in which they have boiled, and return all to the
+stewpan, with a teacup of milk, a little pepper, salt, chopped onion
+and parsley. After this boils up, stir in a heaping tablespoonful of
+butter, in which a tablespoonful of flour has been rubbed. Let it boil
+up once more; then serve in a covered dish, with four hard-boiled eggs
+sliced over it, and grated bread crumbs. The same receipt will answer
+for squirrel.--_Mrs. T._
+
+
+WILD TURKEY.
+
+If the turkey is old, after it is dressed wash it inside thoroughly
+with soda and water. Rinse it and plunge it into a pot of boiling
+water for five minutes. Make a stuffing of bits of pork, beef, or any
+other cold meat, plenty of chopped celery, stewed giblets, hard-boiled
+eggs, pounded cracker, pepper, and salt, and a heaping spoonful of
+butter. Work this well and fill the turkey. With another large
+spoonful of butter grease the bird, and then sprinkle salt and pepper
+over it. Lay in a pan, with a pint of stock or broth in which any kind
+of meat has been boiled. Place in a hot oven. When it begins to brown,
+dredge with flour and baste, turning often, so that each part may be
+equally browned. Put a buttered sheet of paper over the breast, to
+prevent dryness. When thoroughly done, lay on a dish, brown some
+crackers, pound and sift over it, and serve with celery or oyster
+sauce.--_Mrs. T._
+
+
+_A Simpler Way to Prepare Wild Turkey._
+
+Prepare the turkey as usual, rub the inside with salt and cayenne
+pepper, and put in the baking-pan, with water enough to make gravy.
+Cut up the gizzard and liver with a lump of butter and a spoonful of
+cream. Mix with the gravy and serve hot.
+
+
+_To Roast Wild Fowl in a Stove._
+
+Put them on a rack above a pan, so that the gravy will drip through.
+This makes them as delicate as if roasted on a spit. If roasted in a
+pan, they will be exceedingly greasy and have the _stovey_ taste to
+which so many persons object.--_Mrs. J. W. S._
+
+
+WILD GOOSE.
+
+After the goose is dressed, soak it several hours in salt and water.
+Put a small onion inside and plunge it into boiling water for twenty
+minutes. Stuff with chopped celery, chopped eggs, mashed potatoes,
+bits of fat pork or other cold meat; a little butter; raw turnip
+grated; a tablespoonful of pepper vinegar; a little chopped onion;
+pepper and salt to the taste.
+
+A teacup of stock or broth must be put in the pan with the fowl.
+Butter it, dredge with flour, and baste often. Pin a buttered paper
+over the breast to prevent its becoming hard. Serve with mushroom or
+celery sauce, or, for a simpler taste, serve merely with its own
+gravy.--_Mrs. T._
+
+
+_Wild Goose._
+
+Put a small onion inside, a slice of pork, pepper, salt, and a
+spoonful of red wine.
+
+Lay in a pan with water enough to make gravy. Dredge with flour, and
+baste with butter frequently. Cook quickly and serve with gravy made
+as for wild turkey.
+
+
+WILD DUCK.
+
+When the duck is ready dressed, put in it a small onion, pepper, salt,
+and a spoonful of red wine. Lay in a pan with water enough to make the
+gravy. Cook in fifteen or twenty minutes, if the fire is brisk. Serve
+with gravy made as for wild turkey.
+
+Canvas-back ducks are cooked in the same way, only you leave on their
+heads and do not use onion with them.--_Mrs. R. L. O._
+
+
+_To Cook Wild Duck for Breakfast._
+
+Split open in the back, put in a pan with a little water, butter,
+pepper and salt, and cook till tender. Baste with flour. If for
+dinner, cook whole.--_Mrs. J. L. C._
+
+
+TO BROIL PARTRIDGES.
+
+Place them in salt and water, an hour or two before broiling. When
+taken out, wipe them dry, and rub them all over with fresh butter,
+pepper and salt. First broil the under or split side on the gridiron,
+over bright, clear coals, turning until the upper side is of a fine,
+light brown. It must be cooked principally from the under side. When
+done, rub well again with fresh butter and if not ready to serve them
+immediately, put them in a large shallow tin bucket, cover it and set
+it over a pot or kettle of boiling water, which will keep them hot
+without making them hard or dry and will give time for the many "last
+things" to be done before serving a meal. When served, sift over them
+powdered cracker, first browned.--_Mrs. T._
+
+
+TO ROAST PARTRIDGES.
+
+Clean the birds as for stuffing. Rub with butter, salt and pepper. Put
+in sheets of letter paper and allow to cook in this way.--_Mrs. W. C._
+
+
+TO COOK PARTRIDGES AND PHEASANTS.
+
+Place them in a steamer, over a pot of boiling water, till tender.
+
+Have ready a saucepan of large fresh oysters, scalded just enough to
+make them plump and seasoned with pepper-sauce, butter, and a little
+salt. Rub the cavity of the birds with salt and pepper, fill with
+oysters and sew up. Broil till a light brown. Place on a hot dish and
+sift over them browned cracker. Add a large tablespoonful of butter
+and one of pounded cracker to the oyster liquor. Boil it up once and
+pour into the dish, but not over the birds.--_Mrs. T._
+
+
+TO BROIL PIGEONS.
+
+Pigeons may be broiled the same as chickens, only cover the breast
+with slices of bacon. When nearly done, remove the bacon, dredge with
+flour and baste with butter. They will be done in half an hour.
+
+
+STEWED PIGEONS.
+
+The pigeons must be seasoned with pepper, salt, cloves, mace and sweet
+herbs. Wrap the seasoning up in a piece of butter and put it in the
+pigeon. Then tie up the neck and vest and half roast the pigeons. Then
+put them in a stewpan with a quart of good gravy, a little white wine,
+some pickled mushrooms, a few peppercorns, three or four blades of
+mace, a bit of lemon peel, a bit of onion and a bunch of sweet herbs.
+Stew until done, then thicken with butter and yolks of eggs. Garnish
+with lemon.
+
+
+PIGEON PIE.
+
+Take six young pigeons. After they are drawn, trussed, and singed,
+stuff them with the chopped livers mixed with parsley, salt, pepper,
+and a small piece of butter. Cover the bottom of the dish with rather
+small pieces of beef. On the beef, place a thin layer of chopped
+parsley and mushrooms, seasoned with pepper and salt. Over this place
+the pigeons, between each putting the yolk of a hard-boiled egg. Add
+some brown sauce or gravy. Cover with puff paste and bake the pie for
+an hour and a half.--_Mrs. C. C._
+
+
+TO DRESS REED BIRDS.
+
+Pick open and carefully wash one dozen or more birds. Place them
+between the folds of a towel, and with a rolling-pin mash the bones
+quite flat. Season with salt and a little cayenne and black pepper.
+Either fry or broil on a gridiron made for broiling oysters. This must
+be done over a clear fire. When done, season, put a lump of butter on
+each bird and serve hot.--_Mrs. A. M. D._
+
+
+TO COOK SORA, ORTOLANS, AND OTHER SMALL BIRDS.
+
+Prepare as you would a chicken for roasting. Lay in a pan and pour
+boiling water over them or, if convenient, steam them. Scald a few
+large fresh oysters till just plump, season them with cayenne pepper,
+salt and butter. Pour into the cavity of each bird a few drops of
+pepper-sauce and then put a large oyster in each. Broil a short time,
+frequently turning that they may not become dry. If not ready to serve
+them as soon as they are done, lay in a tin bucket, butter them and
+sprinkle them again with black pepper, cover the bucket and set it
+over boiling water till wanted. When laid in the dish, sift browned
+cracker over the birds, and pour gravy into the dish.--_Mrs. T._
+
+
+_To Cook Sora, Ortolans, and Other Small Birds._
+
+After they are split open in the back and dressed, lay them in weak
+salt and water for a short time. Then lay them on a board and roll
+with a rolling-pin to flatten the breastbone. Put butter, pepper, and
+salt on them. Lay them on a gridiron and broil slowly. When just done,
+add more butter and pepper, lay in a flat tin bucket, which set over a
+vessel of boiling water to keep the birds hot, juicy, and tender till
+wanted.--_Mrs. T._
+
+
+SORA, ORTOLANS, ROBINS, AND OTHER SMALL BIRDS.
+
+They should be carefully cleaned, buttered, sprinkled with pepper and
+salt, and broiled. When they are served, butter them again. If you
+like, serve each bird on a piece of toast, and pour over them a sauce
+of red wine, mushroom catsup, salt, cayenne pepper, and celery.
+
+
+
+
+MEATS.
+
+
+All meats are better in winter for being kept several weeks, and it is
+well, in summer, to keep them as long as you can without danger of
+their being tainted. If it is not in your power to keep meat in an
+ice-house, in summer, keep it in a cool dark cellar, wrapped around
+with wet cloths, on top of which lay boughs of elderberry. The
+evaporation from the cloth will keep the meat cool and the elderberry
+will keep off insects.
+
+If you should unfortunately be obliged to use stale meat or poultry,
+rub it in and out with soda, before washing it. Tough meats and
+poultry are rendered more tender by putting a little vinegar or a few
+slices of lemon in the water in which they are boiled. The use of an
+acid will save time and fuel in cooking them and will render them more
+tender and digestible.
+
+If possible, keep the meat so clean that it will not be necessary to
+wash it, as water extracts the juices. When it is frozen, lay it in
+cold water to thaw, and then cook quickly, to prevent its losing its
+moisture and sweetness.
+
+In roasting or boiling, use but little salt at first, as it hardens
+meat to do otherwise. In roasting, baste frequently, to prevent the
+meat from hardening on the outside, and try to preserve the juices. If
+possible, roast the meat on a spit before a large, open fire, after
+using salt, pepper, butter or lard, and dredging with flour. Where an
+open fire-place cannot be obtained, however, the meat may be well
+roasted in a stove or range. Mutton, pork, shote and veal should be
+well done, but beef should be cooked rare.
+
+In boiling, put on salt meat in cold water, but fresh meat in hot.
+Remember also that salt meat requires more water and a longer time to
+cook than fresh. Boil slowly, removing the scum that rises when it
+begins to simmer. Keep a tea-kettle of boiling water at hand to
+replenish the water in the pot, as it boils away. Do not let the meat
+boil too hard or too long, as this will toughen it and extract the
+juices. Add salt to fresh meat, just before it is done.
+
+Lardering beef, veal, and poultry is a great improvement, keeping it
+moist whilst cooking and adding richness to the flavor. Lardering
+consists in introducing slips of clear fat bacon or salt pork, into
+the surface of meat, by means of a pin, sharp at one end and cleft
+into four divisions at the other. This pin may be obtained at any
+hardware store.
+
+As the housekeeper is sometimes hurried in preparing a dish, it will
+save time and trouble for her to keep on hand a bottle of
+meat-flavoring compounded of the following ingredients.
+
+     2 chopped onions.
+     3 pods of red pepper (chopped).
+     2 tablespoonfuls brown sugar.
+     1 tablespoonful celery seed.
+     1 tablespoonful ground mustard.
+     1 teaspoonful turmeric.
+     1 teaspoonful black pepper.
+     1 teaspoonful salt.
+
+Put all in a quart bottle and fill it up with cider vinegar. A
+tablespoonful of this mixed in a stew, steak, or gravy, will impart
+not only a fine flavor, but a rich color. Keeping this mixture on hand
+will obviate the necessity of the housekeeper looking through various
+spice boxes and packages to get together the requisite ingredients for
+flavoring, and will thus save her time and trouble.
+
+
+HOW TO SELECT MEATS.
+
+Good and wholesome meat should be neither of a pale rosy or pink
+color, nor of a deep purple. The first denotes the diseased condition,
+the last proves the animal has died a natural death. Good meat has
+more of a marble look, in consequence of the branching of the veins
+which surround the adipose cells. The fat, especially of the inner
+organs, is always firm and suety and never moist, while in general the
+fat from diseased cattle is flabby and watery and more often resembles
+jelly or boiled parchment. Wholesome meat will always show itself firm
+and elastic to the touch, and exhibit no dampness, while bad meat will
+appear soft and moist, in fact, often more wet, so that the liquid
+substance runs out of the blood when pressed hard. Good meat has very
+little smell and diffuses a certain medicinal odor. This can be
+distinctly proved by cutting the meat through with a knife and
+smelling the blade or pouring water over it. Lastly, bad meat has the
+peculiarity that it shrinks considerably in the boiling, wholesome
+meat rather swells and does not lose an ounce in weight.
+
+
+OBSERVATIONS ON PORK, CURING BACON, ETC.
+
+Hogs weighing from 150 to 200 pounds are the most suitable size for
+family use. They should not exceed twelve months in age, as they are
+much more tender from being young. They should be well kept and should
+be corn-fed several weeks before being killed. After being properly
+dressed, they should hang long enough to get rid of the animal heat.
+When they are ready to be cut up, they should be divided into nine
+principal parts, two hams, two shoulders, two middlings, the head or
+face, jowl and chine. The hog is laid on its back to be cut up. The
+head is cut off just below the ears, then it is split down on each
+side of the backbone, which is the chine. This is divided into three
+pieces, the upper portion being a choice piece to be eaten cold. The
+fat portion may be cut off to make lard. Each half should then first
+have the leaf fat taken out, which is done by cutting the thin skin
+between it and the ribs, when it is easily pulled out. Just under
+this, the next thing to be removed is the mousepiece or tenderloin,
+lying along the edge, from which the backbone was removed, commencing
+at the point of the ham. This is considered the most delicate part and
+is used to make the nicest sausage. Just under this tenderloin are
+some short ribs about three inches long, running up from the point of
+the ham which are known as the griskin. This is removed by a sharp
+knife being run under it, taking care to cut it smooth and not too
+thick. When broiled, it is as nice as a partridge.
+
+The ribs are next taken out of the shoulder and middling, though some
+persons prefer leaving them in the middling. In this case seven should
+be taken from the shoulder, by a sharp knife cutting close to the
+ribs, which make a delicious broil. Then cut off the ham as near the
+bone as possible, in a half circle. The shoulder is then cut square
+across just behind the leg. The feet are then chopped off with a sharp
+axe or cleaver. From the shoulder, they should be cut off leaving a
+stump of about two inches. From the ham, they should be cut off at the
+joint, as smoothly as possible, and then you may proceed to salt the
+meat.
+
+In order to impart redness to the hams, rub on each a teaspoonful of
+pulverized saltpetre before salting. If the weather is very cold, warm
+the salt before applying it. First rub the skin side well with salt
+and then the fleshy side, using for the purpose a shoe-sole or leather
+glove. No more salt should be used than a sufficiency to preserve the
+meat, as an excess hardens the meat. A bushel of salt is sufficient
+for a thousand pounds of meat. For the chine and ribs a very light
+sprinkling of salt will suffice.
+
+The meat as salted should be packed with the skin side down, where it
+should remain from four to six weeks, according to the weather. If the
+weather is mild, four weeks will answer. Should the weather be very
+cold and the pork in an exposed place, it will freeze, and the salt,
+failing to penetrate the meat, will be apt to injure it.
+
+After it has taken salt sufficiently, the old Virginia mode is to
+break the bulk, shake off the salt, rub the joint pieces (hams and
+shoulders) with good, green-wood ashes (hickory preferred). Then
+rebulk it and let it remain two weeks longer, when it should be hung
+up with the joints down and the other pieces may be hung up for
+smoking at the same time. It is not necessary that the smoke-house
+should be very tight, but it is important that the pork should not be
+very close to the fire.
+
+A smothered fire made of small billets of wood or chips (hickory
+preferred), or of corn cobs, should be made up three times a day till
+the middle of March or first of April, when the joint pieces should be
+taken down and packed in hickory or other green-wood ashes, as in
+salt, where they will remain all the summer without danger of bugs
+interfering with them.
+
+This recipe has been obtained from an old Virginia family, famous for
+their skill in this department of housekeeping. This mode of curing
+makes the best bacon in the world, far superior to what are generally
+called Virginia cured hams.
+
+Shoat (which I must explain to the uninitiated is a term applied in
+the South to a young pig past the age when it may be cooked whole)
+should be kept up and fattened on buttermilk, several weeks before
+being killed, as this makes the flesh extremely delicate. It is best
+killed when between two and three months old. It should then be
+divided into four quarters. It is more delicate and wholesome eaten
+cold.
+
+
+PORK STEAK.
+
+Remove the skin, beat without breaking into holes; scald with boiling
+water, wipe dry and broil. When brown lay in a hob dish. Sprinkle over
+pepper, salt, a little sage, chopped onion, and parsley; then butter
+profusely.
+
+Grate over all hard biscuit or crackers that have been browned and
+serve.--_Mrs. S. T._
+
+
+SPARE-RIBS.
+
+Pork chop and pork cutlet may be cooked in the same way, omitting the
+onion if not liked.--_Mrs. T._
+
+
+PORK SPARE-RIB.
+
+With stuffing of sage and onions, roasted spare-rib, done over the
+potatoes, affords a good substitute for goose.
+
+
+SPARE-RIBS.
+
+Always parboil spare-ribs: then broil with pepper and salt; cut in
+pieces three or four bones each.--_Mrs. W._
+
+
+_Spare-Ribs._
+
+Cut them into pieces of two or three ribs each; put them into a
+covered stewpan and boil or stew until perfectly done. Just before you
+take them out, add salt, pepper, and minced parsley.
+
+Put on the cover and simmer until well seasoned.
+
+Take them out of the pan, drain and dry them. For one moment let them
+scorch on a gridiron over a bed of hot coals; lay on a hot dish;
+butter each one; pepper added; sift over browned cracker and
+serve.--_Mrs. S. T._
+
+
+TO COOK SPARE-RIBS AND GRISKIN OR SHORT-RIBS.
+
+Put them on in a small quantity of water and boil for fifteen or
+twenty minutes. Gash them with a knife; sprinkle with pepper and put
+them on a hot gridiron as near the fire as possible; broil quickly,
+but not too brown. Have some butter melted and pour over the meat and
+shut it up in the dish. These are good for breakfast.--_Mrs. P. W._
+
+
+TO COOK BACKBONE OR CHINE.
+
+Cut the chine in three pieces; the large end must be about a foot
+long, the remainder cut in half. Put it in a pot of water and boil for
+two hours; then put it in a pan, baste and set it in the stove to
+brown. Peel some Irish potatoes and put them in the pot; boil till
+done, mash them up and season with pepper, a little salt, and some of
+the gravy dripping out of the chine while baking; spread them in the
+dish, then lay the chine on top. The largest piece is generally put
+aside to eat cold, and is very nice. Turnips are good, cooked in the
+same way as potatoes, with the chine.
+
+The chine and ham of a hog are nice, corned like beef.--_Mrs. P. W._
+
+
+BACKBONE PIE.
+
+Take the smallest end of the backbone, cut in pieces two or three
+inches long; put in water and boil until done. Make nice rich pastry
+as for chicken pie; line the sides of a baking dish with the pastry,
+put in the bones, adding some water in which they were boiled; also
+salt, butter, and pepper to taste, with bits of pastry.
+
+Cover top of baking-dish with pastry; put in stove and brown
+nicely.--_Mrs. G. B._
+
+
+TO COOK A HAM OF PORK.
+
+Wash off the salt and put it in a pot of water; boil from four to six
+hours, according to size. Do not take off the skin, as it preserves
+the juice and is much better cold. It is also nice to slice and broil
+with pepper and butter over it.--_Mrs. P. W._
+
+
+LEG OF PORK STUFFED.
+
+Make deep incisions in the meat parallel to the bone, trim it so as to
+leave the skin longer than the flesh; then boil some potatoes, and
+when they are done, mash them with a piece of butter, cayenne pepper
+and salt, an onion finely chopped, and a little rubbed sage.
+
+With this dressing fill the incisions, draw the skin down and skewer
+it over to keep the dressing from falling out. Season the outside of
+the meat with salt, cayenne pepper and sage.
+
+Roast it slowly; when done, pour the gravy in a pan, skim off the fat
+and add some browned flour wet in a little cold water, and boil up
+once.
+
+Serve with apple or cranberry sauce.--_Mrs. A. M. D._
+
+
+TO DRESS CHINE.
+
+Rub the large end with salt and saltpetre, and it will keep some time,
+or you may boil it fresh. Cut the bones of the other end apart,
+sprinkle with flour and a little salt: add one teacup of water, and
+stew.
+
+It will make two large dishes.--_Mrs. W._
+
+
+ROAST CHINE.
+
+Chine should always be parboiled and stewed before roasting, to take
+away the gross taste which the melted fat frying from it gives. After
+this lay in the pan with one pint water in which it was boiled, from
+which all the fat has been skimmed. Put in this several whole leaves
+of sage, to be removed before serving--just to get the flavor; minced
+onion, and parsley.
+
+Baste and brown quickly that it may not dry.
+
+This is only stewed chine browned.--_Mrs. S. T._
+
+
+PORK ROYAL.
+
+Take a piece of shoulder of fresh pork, fill with grated bread and the
+crust soaked, pepper, salt, onion, sage and thyme: a bit of butter and
+lard. Place in a pan with some water; when about half done, place
+around it some large apples; when done, place your pork on a dish,
+with the apples round it; put flour and water on your pan, flour
+browned, some thyme and sage; boil, strain through a very small
+colander over your pork and apples.
+
+
+SEASONING FOR SAUSAGE.
+
+     18 pounds meat.
+     9 pounds back fat.
+     2 ounces sage.
+     4 ounces black pepper.
+     12 ounces salt.--_Mrs. J. P._
+
+
+EXCELLENT RECIPE FOR SAUSAGE.
+
+     12 pounds of the lean of the chine.
+     6 pounds " " fat.
+     5 tablespoonfuls salt.
+     6     "     sage.
+     2     "     thyme.
+     5     "     pepper.
+     3     "     sweet marjoram.
+
+Mix well together.--_Mrs. S. M._
+
+
+SAUSAGE MEAT.
+
+     25 pounds lean pieces cut from the shoulder and tenderloin.
+     15 pounds fat from the back of the chine.
+     1 pound salt; a half pound of black pepper.
+     4 ounces allspice.
+     1 ounce sage.
+
+Cut the fat in small pieces and then chop it; chop the lean very fine:
+mix all together, kneading in the seasoning. Press it down in small
+pots and pour melted lard over the top.--_Mrs. J. D._
+
+
+SWEETBREAD OF HOG.
+
+This nice morsel is between the maw and ruffle piece inside of the
+hog. Put them in soak for a day; parboil them and then gash them and
+stew them in pepper, butter, one teacup of milk and a little vinegar.
+
+Or they are very nice fried or broiled.--_Mrs. P. W._
+
+
+SOUSE CHEESE.
+
+Lay the meat in cold water as cut from the hog. Let it stand three or
+four days, shifting the water each day. Scrape it and let it stand a
+day or two longer, changing the water often, and if it should turn
+warm, pour a little salt in the water. The oftener it is scraped, the
+whiter will be the souse. Boil in plenty of water to cover it,
+replenishing when needed. When tender enough, put it in milk-warm
+water, and when cold in salt water. Boil the head until the bones will
+almost fall out. Clean one dozen or more ears and boil also; while
+hot, chop very fine, and season with pepper and salt.
+
+Put in a mold or bowl with a weight on top. The feet may be soused
+whole, or cut up with the head and ears; but it is not so nice. Clean
+them by dipping in boiling water and scraping; do not hold them to the
+fire to singe off the hair. One head and one dozen ears will make a
+good-sized cheese.--_Mrs. W._
+
+
+TO MAKE SOUSE FROM HOG'S FEET.
+
+As soon as the hog is cleaned, cut off the feet and throw them in a
+tub of cold water with a handful of salt; let them remain covered in
+water until you are ready to clean them, which should be done as soon
+as possible, as they will be much whiter. To get the hoof off, put the
+feet in hot water (not above the hoof); as soon as they get hot
+enough, slip a knife between the foot and hoof, and slip it off; then
+scrape the foot nicely, and throw into a tub of clear water; do this
+for several days. When you have scraped and changed the water for a
+week, then wash them clean and put them on to boil. First put them in
+a clean pot with a thin gruel made of corn meal; boil until half done.
+Wash them off, and put on in clear hot water, and boil till done, then
+take them up and throw them into a firkin of clean salt and water;
+keep closely covered to prevent them from molding. They are now ready
+to fry, which should be done by splitting the foot in half and fried
+in egg batter.--_Mrs. P. W._
+
+
+TO CURE LARD.
+
+As soon as it is taken from the hog, cut in small pieces, wash clean,
+press out the water, and put in the pot to boil, with one gallon of
+water to a vessel holding four gallons. Boil briskly until nearly
+done, or until the cracklins begin to brown, then cook slowly to
+prevent burning. The cracklins should be of a light brown and crisp,
+and will sink to the bottom when done. This is Leaf Lard.
+
+The fat off of the backbone is also very nice, done in the same way,
+and does not require soaking, unless bloody. The fat from the entrails
+can also be made into nice lard by soaking for a day or two in fresh
+water, changing it frequently, and throwing a handful of salt in the
+tub of water to draw out the blood and impurities. When ready to
+render, wash in warm water twice and boil in more water than you do
+for leaf lard. The cracklins will not become crisp, but remain soft,
+and will sink to the bottom; they are used for making soap.
+
+
+VIRGINIA MODE OF CURING HAMS.
+
+Put one teaspoonful saltpetre on the fleshy side of each ham. Salt
+_not too heavily_ for five weeks; if the weather is freezing cold, six
+weeks; then brush the hams well, and rub them with hickory ashes; let
+them lie for one week, then hang and smoke them for six weeks with
+green hickory chips. After brushing, pack them in hickory ashes in a
+bulk.--_Mrs. P. C. M._
+
+
+TO CURE BACON.
+
+Pack the meat in salt and allow it to remain five weeks. Then take the
+hams up, wash off, and wipe dry. Have some sacks made of about
+seven-eighths shirting, large enough to hold the hams and tie above
+the hock. Make a pot of sizing of equal portions of flour and corn
+meal, boil until thick, and dip each sack until the outside is well
+coated with sizing. Put the hams in bags, and tie tight with a strong
+twine and hang by the same in the smoke-house.
+
+
+CURING BACON.
+
+One peck salt to five hundred pounds pork. To five gallons water:
+
+     4 pounds salt.
+     1 pound sugar.
+     1 pint molasses.
+     1 teaspoonful saltpetre.
+
+Mix, and after sprinkling the fleshy side of the ham with the salt,
+pack in a tight barrel. Hams first, then shoulders, middlings. Pour
+over the brine; leave the meat in brine from four to seven
+weeks.--_Mrs. Dr. J._
+
+
+FOR CURING HAMS.
+
+For five hundred pounds hams.
+
+     1 peck and 1½ gallons fine Liverpool salt.
+     1¾ pounds saltpetre.
+     1 quart hickory ashes well sifted.
+     1 quart molasses.
+     2 teacups cayenne pepper.
+     1 teacup black pepper.
+
+Mix these ingredients well together in a large tub, rub it into each
+ham with a brick, or something rough to get it in well. Pack in a
+tight, clean tub and weigh down. Let the hams remain six weeks; then
+take them out and rub each one on the fleshy side with one
+tablespoonful black pepper to avoid skippers. Hang in the meat house,
+and smoke with green hickory for from ten to twelve hours a day for
+six weeks, not suffering the wood to blaze. On the 1st of April, take
+them down and pack in any coal ashes or pine ashes well slaked. Strong
+ashes will rot into the meat.--_Mrs. R. M._
+
+
+AN IMPROVEMENT TO HAMS.
+
+Sometimes very good bacon is found to be of a bad color when cooked.
+This may be remedied by keeping it in ashes (hickory is best) for a
+few weeks before using. Must then be hung up, with ashes adhering,
+until needed. This also prevents skippers.--_Mrs. S. T._
+
+
+TO BOIL A HAM WEIGHING TEN POUNDS.
+
+Let it soak for twenty-four hours, changing the water two or three
+times. Boil it slowly eight or ten hours: when done, put it into a
+dish, as nearly as possible the shape of a ham, taking care first to
+take out the bone--turn the rind down. When cold, turn it out into a
+large dish, garnish with jelly and ornamental paper. Serve with the
+rind on. To be eaten cold.--_Mrs. W. C. R._
+
+
+TO BOIL HAM.
+
+Put in the water one pint vinegar, a bay leaf, a little thyme, and
+parsley.
+
+Boil slowly for two hours, if it weighs ten pounds; then bake. Soak
+all hams twenty-four hours before cooking.--_Mrs. M._
+
+
+_To Boil Ham._
+
+The day before you wish to boil a ham, scrape, wash and wipe it dry,
+and put it in the sun. At night put it into water and soak till next
+morning. Then lay it with the skin down in a boiler of cold water, and
+boil slowly for five hours. If the ham is large, boil six hours. When
+perfectly done and tender, set the boiler aside, with the ham and
+liquor undisturbed, until cold. Then take off the skin, sprinkle black
+pepper over thickly, and sift over crackers first browned and pounded;
+for special occasions, place at equal distances over the ham, scraped
+horseradish in lozenge shape, and edged with curled parsley. This mode
+keeps the ham juicy.--_Mrs. S. T._
+
+
+BAKED HAM.
+
+First of all, soak an old ham overnight, having first washed and
+scraped it. Next morning put in a boiler of milk-warm water with the
+skin side down. Boil slowly for four or five hours, according to size,
+and if a very large ham, six hours. When done, set aside the boiler
+with the ham and liquor in it, to remain until cold, when the skin
+must be taken off, and it must be trimmed of a nice shape. Sprinkle
+over two tablespoonfuls black pepper. Lay the ham on a grating or
+twist in the baking-pan, in which pour a pint of water, and set it in
+a hot oven. This mode prevents the frying so disagreeable to the
+taste. After the ham is heated through, and the pepper strikes in,
+sift over cracker; return to the oven and brown, then decorate with
+scraped horseradish and parsley, and serve.--_Mrs. S. T._
+
+
+BAKED HAM OR TONGUES.
+
+Boil the ham and grate some powdered cracker thickly over it; first
+rubbing it with beaten yolk of egg. Bake with butter. Lay slices of
+currant jelly around the tongue, and garnish the ham with
+parsley.--_Mrs. R._
+
+
+_Baked Ham._
+
+Most persons boil ham, but it is much better if baked properly. Soak
+it for an hour in clean water and wipe dry; next spread it all over
+with a thin batter, put it into a deep dish with sticks under it to
+keep it out of the gravy. When it is fully done, take off the skin and
+batter crusted upon the flesh side and set it away to cool.--_Mrs. B.
+J. B._
+
+
+STUFFED AND BAKED HAM.
+
+After your ham is boiled, take the skin off. Take pepper, allspice,
+cloves and mace, well pounded; add a little bread crumbs, and a little
+brown sugar; mix with a little butter and water.
+
+Gash your ham and take out plugs; fill in with the mixture. Rub the
+ham with an egg beaten, and grate on bread crumbs and white sugar.
+
+Put in the oven and brown.--_Mrs. D. R._
+
+
+TO STUFF FRESH CURED HAM.
+
+     Boil the ham.
+     Take one-half pound grated cracker or bread.
+     ½ pound butter.
+     1 teaspoonful spice.
+     1 teaspoonful cloves.
+     1 teaspoonful nutmeg.
+     1 teaspoonful ginger.
+     1 teaspoonful mace.
+     3 spoonfuls sugar.
+     Celery-seed or celery.
+     6 eggs, beaten light.
+     1 spoonful mustard.
+
+Mix all well together and moisten with cream, if too stiff. Whilst the
+ham is hot, make holes to the bone and fill with this mixture. Put in
+the stove to brown.
+
+
+SPICED HAM.
+
+Salt the hams for two days; put them in a keg and for each ham add:
+
+     ½ cup molasses.
+     1 tablespoonful spice.
+     1 tablespoonful black pepper.
+     A pinch of saltpetre.
+
+Let them stand four days, turning each day, then hang them up.--_Mrs.
+D. R._
+
+
+BROILED HAM.
+
+To have this dish in a perfection, ham must first be soaked, then
+boiled nearly done, and set aside to take slices from, as wanted. Cut
+rather thin, lay on a gridiron over hot coals; when hot through, lay
+on a dish, and pepper well. Pour over fresh butter melted, and serve.
+If a raw ham is used, the slices must be cut thicker, dropped in a pan
+of boiling water for a few minutes, then broiled as above.--_Mrs. S.
+T._
+
+
+FRIED HAM.
+
+The slices are always taken from a raw ham, but are most delicate when
+first simmered a short time: five minutes in a stewpan, dried with a
+clean cloth and put in a hot frying-pan, first removing the skin. The
+pan must be hot enough to scorch and brown both ham and gravy quickly.
+Lay the slices on a hot dish, pour into the gravy half a teacup new
+milk, pepper, and minced parsley; boil up and serve.--_Mrs. S. T._
+
+
+SHOULDER OF BACON.
+
+This piece is not used until cured or smoked, it is then boiled with
+cabbage or salad, as you would the middling. It is inferior to the ham
+or middling.--_Mrs. P. W._
+
+
+BACON AND GREENS.
+
+The middling is generally used for this purpose: cut a piece about a
+foot square, boil three hours.
+
+Take a good head of cabbage, cut, quarter, and wash clean; press the
+water out as dry as you can. Boil them one or two hours with half a
+pod of red pepper; put them on a dish and the middling on top. You can
+fry the cabbage next day, and make a savory dish, but it does not suit
+dyspeptics. The thin part of the middling is used for frying, and is
+called "breakfast bacon."--_Mrs. P. W._
+
+
+FRIED BACON.
+
+Dip the ham or slices of middling in bread crumbs. Put in a frying-pan
+with chopped parsley and pepper. Just before taking off the fire, pour
+to the gravy a cup of cream.--_Mrs. W._
+
+
+JOWL AND TURNIP SALAD.
+
+This is an old Virginia dish, and much used in the spring of the year.
+
+The jowl, which must have been well smoked, must be washed clean, and
+boiled for three hours. Put in the salad, and boil half an hour; if
+you boil too long, it will turn yellow. It is also good broiled for
+breakfast with pepper and butter over it.
+
+The jaw-bone should be removed before sending to the table; this is
+easily done by running a knife around the lip and under the tongue.
+The jowl and salad should always be served with fresh poached
+eggs.--_Mrs. P. W._
+
+
+PICKLED PORK EQUAL TO FRESH.
+
+Let the meat cool thoroughly; cut into pieces four to six inches wide,
+weigh them and pack them as tight as possible in a barrel, salting
+very slightly. Cover the meat with brine made as strong as possible.
+Pour off a gallon of brine and mix with it one tablespoonful saltpetre
+for every 100 pounds meat and return it to the barrel. Let it stand
+one month, then take out the meat, let it drain twelve hours. Put the
+brine in an iron kettle, and one quart treacle or two pounds sugar,
+and boil until perfectly clear. When it is cold, return the meat to
+the barrel and pour on the brine. Weight it down and keep it covered
+close, and you will have the sweetest meat you ever tasted.
+
+
+HOW TO COOK SALT PORK.
+
+Many people do not relish salt pork fried, but it is quite good to
+soak it in milk two or three hours, then roll in Indian meal and fry
+to a light brown. This makes a good dish with mashed turnips, or raw
+onions cut in vinegar; another way is to soak it over night in skimmed
+milk and bake like fresh pork; it is almost as good as fresh roast
+pork.
+
+
+HAM TOAST.
+
+Mince about one pint boiled lean ham.
+
+Add the yolks of three eggs well beaten, two tablespoonfuls cream, and
+a little cayenne pepper.
+
+Stir all on the fire until it thickens, and spread on hot toast with
+the crust cut off.--_Mrs. J. T. B._
+
+
+HAM TOAST.
+
+Chop very fine two spoonfuls of lean ham that has been cooked; take
+two spoonfuls veal gravy; a few bread crumbs.
+
+Put all together in a stewpan and heat it. Have ready a toast
+buttered, spread the above upon it, strew a few bread crumbs over it
+and brown it before the fire.--_Mrs. S._
+
+
+HAM RELISH.
+
+Cut a slice of dressed ham, season it highly with cayenne pepper and
+broil it brown; then spread mustard over it, squeeze on it a little
+lemon juice, and serve quickly.
+
+
+POTTED TONGUE OR HAM.
+
+Remove all skin, gristle, and outside parts from one pound of the lean
+of cold boiled tongue or ham.
+
+Pound it in a mortar to a smooth paste with either one-quarter pound
+of the fat, or with two ounces fresh butter. Season with cayenne,
+pounded mace and allspice.
+
+Press it well into pots and cover with clarified butter or fat.
+
+
+TO ROAST SHOAT.
+
+The hind-quarter is considered best. Cut off the foot, leaving the
+hock quite short. Wash well and put into boiling water; simmer until
+done, adding salt and pepper just before lifting from the kettle; salt
+put in sooner hardens and toughens. Place the meat in a baking-pan and
+score across, in the direction in which it is to be carved. Skim
+several ladlefuls from the top of the kettle and pour over; after this
+has dried off, sprinkle over a little salt and pepper, cover with an
+egg beaten stiff, sift over powdered cracker, and set to brown. Lay
+around sweet potatoes first parboiled, then cut in thick slices. Serve
+with minced parsley and thyme, both on the meat and in the
+gravy.--_Mrs. S. T._
+
+
+TO ROAST A FORE QUARTER OF SHOAT.
+
+Put it on in hot water, boil for half an hour; take it out, put in a
+pan, gash it across with a sharp knife, in diamond shapes, grease it
+with lard and dredge with flour, pepper and a little salt. Peel some
+good Irish potatoes, lay them around the pan and set in the stove to
+brown, basting frequently. This meat should be cooked done, as it is
+not good the least rare. Grate some bread crumbs over it and
+serve.--_Mrs. P. W._
+
+
+TO BARBECUE SHOAT.
+
+Lay the shoat in water till ready for use; if small, it will cook in
+an hour. Put in the oven with two spoonfuls of water, a piece of lard,
+and dredge with flour. When ready for use, pour in half a teacup of
+walnut catsup, and, if not fat, a piece of butter.
+
+
+SHOAT JOWL.
+
+The upper half of the head is what is generally used for what is
+called "The Pig's-head Stew." Another nice dish may be made of the
+under jaw or jowl by parboiling until the jaw-bone can be taken out;
+always adding pepper and salt just before it is done. When perfectly
+tender, score across; pepper and salt again, cover with beaten egg,
+then with cracker. Set in a pan with some of the water in which it was
+boiled. Put in a hot oven and brown.--_Mrs. S. T._
+
+
+ROAST PIG.
+
+When roasted whole, a pig should not be under four nor over six weeks
+old. In town, the butcher prepares for roasting, but it is well to
+know, in the country, how this may be done. As soon as the pig is
+killed, throw it into a tub of cold water, to make it tender; as soon
+as cold, take it by the hind leg, and plunge into scalding, not
+boiling water (as the last cooks the skin so that the hair can with
+difficulty be removed), shake it about until the hair can be removed
+by the handful. When all that is possible has been taken off in this
+way, rub from the tail up to the end of the nose with a coarse cloth.
+Take off the hoofs, scrape and wash the ears and nose until perfectly
+clean. The nicest way to dress it is to hang it by the hind legs, open
+and take out the entrails; wash well with water, with a little soda
+dissolved in it; rinse again and again, and leave hanging an hour.
+Wrap in a coarse cloth wrung out of cold water and lay on ice or in a
+cool cellar until next morning, when, if the weather is warm, it must
+be cooked. It should never be used the same day that it is killed.
+
+First prepare the stuffing of the liver, heart and haslets of the pig,
+stewed, seasoned, and chopped. Mix with these an equal quantity of
+boiled potatoes mashed; add a large spoonful of butter, with some
+hard-boiled eggs, parsley and thyme, chopped fine, pepper and salt.
+
+Scald the pig on the inside, dry it and rub with pepper and salt,
+fill and sew up. Bend the fore legs under the body, the hind legs
+forward, under the pig, and skewer to keep in position. Place in a
+large baking-pan, pour over one quart of boiling water. Have a lump of
+fresh butter tied up in a clean rag; rub it all over the pig, then
+sprinkle over pepper and salt, putting some in the pan with a bunch of
+herbs; invert over it a baking-pan while it simmers, and steam until
+entirely done. Underdone pork, shoat, or pig, is both unpalatable and
+unwholesome. Remove the pan, rub over with the butter and baste often.
+When of a fine brown, cover the edges of a large dish with a deep
+fringe of curled parsley; first sift over the pig powdered cracker,
+then place it, kneeling, in the green bed. Place in its mouth an
+orange or a red apple; and, if eaten hot, serve with the gravy in a
+tureen or sauce-boat. It is much nicer cold; served with little mounds
+of grated horseradish amongst the parsley.--_Mrs. S. T._
+
+
+TO STEW PIG'S HEAD AND JOWL.
+
+Clean the head and feet; take out the bone above the nose; cut off the
+ears, clean them nicely. Separate the jowl from the head; take care of
+the brains to add to the stew. Put the head, jowl, feet and part of
+the liver in water sufficient to keep well covered; boil until quite
+done. Split the feet to put on the dish; hash the head and liver; but
+do not spoil the jowl, which must be put in the middle of the dish and
+surrounded with the feet and hash. Put all of the hash, jowl and feet
+in the pot and season with a cup of cream, a lump of butter, pepper
+and salt, a tablespoonful walnut catsup, an onion chopped fine, a
+stalk of celery.
+
+A teaspoonful mustard improves it.
+
+Stew half an hour; thicken the gravy with grated bread.--_Mrs. P. W._
+
+
+SHOAT'S HEAD.
+
+Get a shoat's head and clean it nicely. Boil and chop in pieces.
+Season with:
+
+     2 tablespoonfuls tomato catsup.
+     2 tablespoonfuls walnut catsup.
+     2 cups water.
+     A little flour.
+     1 large spoonful butter.
+     Pepper and salt.
+
+Have two or three hard-boiled eggs, cut them in half and lay on the
+top of the head; set it in the oven to bake.
+
+Veal or mutton head, can be cooked in the same way, but are not so
+nice.--_Mrs. R._
+
+
+SHOAT'S HEAD, TO STEW.
+
+Clean the head and feet; and put them on to parboil with the liver.
+Then split up the head, through the nose, taking out the bones. Cut
+the meat from the feet and chop up with the liver, season this with
+pepper and salt.
+
+Lay the head open and fill it with this mince and the yolks of some
+hard-boiled eggs: if this does not fill the head, add some grated
+bread crumbs or crackers and butter.
+
+Sew up the head and bind it with thread; put it in the pot with the
+water it has been parboiled in and let it stew slowly. Take up the
+head, and add to the gravy a lump of butter, rolled in flour, some
+browning and some walnut catsup. Pour this over the head, which should
+be brown. If the shoat is not very small, use bread and butter instead
+of the liver.--_Mrs. R._
+
+
+TO HASH PIG'S HEAD.
+
+Take head, feet, and haslet of pig; boil them until done, then cut
+them up fine, taking out the bones.
+
+     Add black pepper, salt, a little sage.
+     2 onions chopped fine.
+     A little red pepper.
+     1 teaspoonful mace.
+     1 teaspoonful cloves.
+
+Put it back in the same vessel with liquor and cook till done, then
+thicken with a little flour. Add two hard-boiled eggs and one cup
+walnut catsup.--_Mrs. Dr. J._
+
+
+
+
+BEEF AND VEAL.
+
+
+In selecting beef, see that the flesh is firm and of a clear red, and
+the fat of a yellowish white. In buying a quarter of beef, it is
+better to have it cut up by the butcher, if you are living in town.
+The hind quarter is considered better, and sells higher than the fore
+quarter. If a roasting piece is desired, the sirloin from the hind
+quarter is usually preferred. It is not generally known, however, that
+the second cut of the rib-roast from the fore quarter is the finest
+roast from the beef.
+
+When the bone has been removed, and the meat skewered in the shape of
+a round, by the butcher, it is well to roast it on a spit before an
+open fire. If the latter cannot be obtained, however, plunge the beef
+for a moment in boiling water, then rub well with salt and pepper,
+dredge with flour, and place on a little grate or trivet which will
+readily go in a baking-pan. In this pour about a pint of the water in
+which the beef was scalded. Place it in a very hot oven, with an
+inverted tin plate on top of the roast. Remove this plate often to
+baste the meat. When nearly done, which will be in about two hours for
+a roast of six pounds, baste several times and bake a nice brown.
+Season the gravy with minced onion, parsley and thyme, add a little
+salt and pepper and a tablespoonful of the meat flavoring of which a
+receipt was given in the general directions about meat. Serve the
+gravy in a sauce-tureen, so that each person may choose whether to eat
+the beef with gravy or with the juice that escapes from the meat while
+it is being carved. The latter mixed with grated horseradish is
+preferred to gravy by some persons.
+
+Every portion of the beef, from head to feet, is useful and delicious
+when properly prepared.
+
+The rounds and rump pieces are generally used for beef _à la mode_.
+
+Fresh beef from the ribs, boiled with turnips, is considered a nice
+dish by some persons.
+
+For steak, nothing is so nice as tenderloin or porter-house steak. I
+take this occasion to protest against the unwholesome custom of frying
+steak in lard. When inconvenient to broil, it may be deliciously
+cooked by being first beaten till tender, then laid in a hot
+frying-pan, closely covered, and cooked without lard or butter, in its
+own juices. When scorched brown on both sides, but not hard, remove
+the pan from the fire, pepper and salt the steak, and put a large
+tablespoonful of fresh butter on it. Press this in with a knife and
+fork, turning the steak, so that each side may absorb the butter.
+Serve on a hot dish. The whole process will not consume five minutes.
+Some persons think it best to add the salt after the steak is done,
+though many good housekeepers salt and pepper the steak before
+broiling it. Beefsteak should be cooked rare; it is a great mistake to
+cook it till hard and indigestible.
+
+The parts most suitable for soup are the head, neck, shank, and all
+the unsightly parts. After the bones are broken and the meat boiled
+from them, the liquor is used for soup, while the meat, picked or cut
+to pieces, will make an excellent stew seasoned with potatoes,
+turnips, sweet herbs, one tablespoonful of butter and the same of meat
+flavoring.
+
+It is well always to keep brine on hand for corning beef. All the
+parts not desirable for roast or steak had better be corned.
+
+The beef, after being dressed, should be hung up by the hind legs,
+with a smooth, round piece of timber sufficiently strong to hold the
+weight, passed through the legs at the hock, or run between the tendon
+and bone, with short pegs to keep the legs stretched apart. Then with
+a sharp axe, standing behind the suspended beef, split it down the
+backbone, severing it in half. Then pass a knife through the ribs,
+leaving two or three short ribs on the hind-quarter. Sever the
+backbone with an axe. Then cut with a sharp knife straight across the
+parallel line with the spinal bone, which piece must be divided into
+two pieces, the sirloin and steak. Then take off two rounds, or three,
+according to the size of the animal, cutting with a sharp knife, and
+cutting the bone with a meat saw or axe, as near the joints as
+possible, which leaves the shin-bone.
+
+The fore quarter then is divided into four pieces, after taking off
+the shoulder, which may be divided into three or more pieces.
+
+The loin of veal is the nicest part, and is always roasted.
+
+The fillets and knuckles may be stewed and roasted.
+
+The latter is nicest for soup.
+
+The breast may be stewed or roasted.
+
+The cutlets are nicest from the legs or fillet.
+
+The head is a dish for soup, stew or pie.
+
+Sweetbreads from the throat make a delicious dish, much prized by
+epicureans.
+
+The feet, boiled till the bones drop out, make a delightful dish,
+fried in batter, while the water in which they are boiled makes
+excellent jelly.
+
+Veal, to be eaten in its perfection, should be killed when from four
+to six weeks old.
+
+
+BEEF.
+
+The sirloin, or fore and middle ribs, are best for roasting.
+
+The steaks are best cut from the ribs, or the inner part of the
+sirloin; shank, tail and head make nice soup.--_Mrs. W._
+
+
+TO ROAST BEEF.
+
+Lay the meat on some sticks in a dripping-pan or other vessel, so that
+it will not touch the water which it is necessary to have in the
+bottom. Season with salt and pepper, and put in the oven three or
+four hours before it is wanted for the table. Baste it often with the
+water in the bottom of the pan, renewing it as often as it gets low.
+This makes sweet, juicy roast beef. The great secret of it is, not to
+have the meat touch the water in the bottom of the pan, and to baste
+it often. Tough, unpromising pieces of beef are best cooked by
+steaming them an hour and a half or so and then putting them in the
+oven and roasting as much longer.
+
+Crackers, first browned and then pounded, should always be kept to
+sift over roast meats: and curled parsley to garnish with. Grated
+horseradish is also excellent with the roast.--_Mrs. S. T._
+
+
+RIB ROAST OF BEEF.
+
+Get, from the butcher, a rib-roast--the second cut is best--and get
+him to take out the bones, and roll and skewer it: if this is not
+convenient, it can be done at home with a sharp knife. Before
+roasting, take out the wooden skewers put in at market, unroll, season
+well with salt and pepper and anything else liked, and roll again
+tightly, fastening securely with the iron skewer pins. Put it in a pan
+on a little iron griddle or trivet, made for the purpose to keep it
+just over the pint of water in the pan. Pepper and salt freely, dredge
+with flour and baste. Some persons like half a teacup of pepper
+vinegar, poured over just before it is done; and minced onion, thyme
+and parsley added to the gravy, which should be brown.--_Mrs. B._
+
+
+TO ROAST BEEF.
+
+The sirloin is the nicest for the purpose.
+
+Plunge the beef in boiling water and boil for thirty minutes: then put
+it in the stove-pan; skim the top of the water in which it has been
+boiled, and baste the roast, after dredging it with flour; pepper and
+salt to taste. Baste frequently, and roast till done.--_Mrs. P. W._
+
+
+BEEF À LA MODE.
+
+Take, from a round of fresh beef, the bone; beat the meat all over
+slightly to make tender. Grate a loaf of bread, mix with it equal
+quantities of--
+
+     Thyme and parsley, rubbed fine.
+     1 onion.
+     The marrow from the bone.
+     ¼ pound suet.
+     Pepper and salt, cloves and nutmeg to the taste.
+
+Mix these ingredients with three eggs well beaten: fill the place from
+whence came the bone, and what is left rub all over the round: fasten
+well with a tape, tied round to keep in shape. Cover the pan with
+slices of bacon, lay the beef upon them, baste with butter: pour in
+the pan a pint of water. Cover closely and stew gently for six hours;
+when thoroughly done, take out the beef, skim the fat from the gravy,
+strain into a saucepan, set it on the stove and stir into it one
+teacup Port wine. Let it come to a boil and send to the table in a
+sauce tureen. You may, for supper, dish cold: dress with vegetable
+flowers, whites of eggs boiled hard and chopped fine.--_Mrs. J. W. S._
+
+
+_Beef à la Mode._
+
+Take a round or a rump piece of beef, take out the bone, the gristle
+and all the tough pieces about the edges. Fill the cavities from which
+the bone was taken, with suet, and fat salt pork.
+
+Press this so as to make it perfectly round, pass around a coarse,
+strong piece of cloth, so as to hold it firmly in shape. If the round
+is six inches thick, the cloth must be six inches wide, leaving the
+top and bottom open. With a larding needle, fill this thickly with
+strips of fat pork, running through from top to bottom and about one
+inch apart each way. Set this in a baking-pan, pour over:
+
+     1 teacup boiling water,
+     1 teacup boiling vinegar; mixed.
+
+Add to this one heaping tablespoonful brown sugar and a bunch of
+herbs.
+
+Sprinkle over the beef liberally with salt and black pepper; chop one
+small onion fine, and lay over top of the beef. Simmer this for two or
+three hours, basting frequently and keeping an inverted tin plate over
+the beef except when basting. If the gravy stews down too much, add
+stock or broth of any kind. Turn it over, and let the top be at the
+bottom. When it is done and tender, skim the fat from the gravy. Pour
+over:
+
+     2 tablespoonfuls celery vinegar.
+     2 tablespoonfuls pepper.
+     2 tablespoonfuls made mustard.
+     1 wineglassful acid fruit jelly.
+
+Simmer and bake for two hours longer, frequently basting, that it may
+be soft and seasoned through and through. Take the beef from the pan
+and remove the cloth; place in a large flat dish, pour over the gravy,
+and over this one teacup of mushroom sauce. Sift finely powdered
+cracker over the top and garnish with grated or scraped horseradish
+and parsley.--_Mrs. S. T._
+
+
+_Beef à la Mode._
+
+     To 10 pounds of beef, 4 onions chopped up.
+     1 tablespoonful allspice, 1 teaspoonful mace.
+     Red pepper and salt to the taste.
+     1 pint strong vinegar.
+
+Rub the beef in the mixture for three or four days, then cook, with
+all these ingredients. The H piece is generally the part taken for
+this purpose.--_Mrs. M. B._
+
+
+BOILED BEEF AND TURNIPS.
+
+The brisket or breast of beef is nicest for boiling. Keep sufficiently
+covered in water, boiling three hours, or until tender.
+
+Peel and slice half a dozen turnips and put with beef, boiling until
+soft enough to mash with a spoon, which will require about thirty
+minutes. Dress with one teacup of milk, pepper and salt to the taste.
+
+Stew together a short time and put in bottom of dish with beef on the
+top.--_Mrs. P. W._
+
+
+TO COLLAR BEEF.
+
+Take a flank of fresh beef, stew it with pepper, salt, allspice,
+saltpetre, thyme, and sage.
+
+Then roll as hard as you can, and wind a string around it; then boil
+till done. It must be served up cold, cut in slices.--_Mrs. M. P._
+
+
+ROLLED BEEFSTEAK.
+
+Beat a large tender steak thoroughly and carefully.
+
+Sprinkle over salt, pepper, sage, minced onion, minced parsley, and
+bits of butter.
+
+Have ready some mealy Irish potatoes mashed fine, and seasoned with a
+little butter and salt. Spread over all, and roll up tightly: fasten
+the ends and sides securely with skewer pins. Place in a pan with such
+broth or gravy as may be on hand; if none, two teacups of boiling
+water, and one small minced onion, pepper, salt, and one slice of
+pork.
+
+Simmer and baste as you would a roast duck. Sift over it browned
+cracker, pounded fine. Very nice.--_Mrs. S. T._
+
+
+BEEFSTEAK BROILED.
+
+Cut the steak one-half inch thick; it should then be beaten with a
+steak beater or pestle. The griddle should be hot and on the coals:
+place the steak on the griddle, and as soon as seared, turn it; when
+both sides are seared, place it in a pan, season it with pepper, salt,
+and butter: repeat this for every piece of steak, and place in the
+pan, which should be kept closely covered without being on the fire.
+If your heat is sufficient, from three to five minutes is sufficient
+to cook.--_Mrs. P. W._
+
+
+BROILED STEAK.
+
+A porter-house steak is considered, by some persons, best, others
+prefer the tenderloin. Beat either tender, and place on a gridiron
+over coals, frequently turning. Have ready a hot dish, place the steak
+on it, pepper and salt well, then with a knife and fork profusely
+butter, with one large tablespoonful fresh butter, turning and
+pressing it so as to absorb the butter; pepper again and set the dish
+over boiling water until wanted, when it will be found tender and
+juicy, if not cooked too long on a gridiron. One tablespoonful pepper
+vinegar gives this the taste of venison, and to this may be added one
+tablespoonful made mustard, for those who like highly seasoned
+food.--_Mrs. S. T._
+
+
+HOW TO COOK BEEFSTEAK.
+
+Take a thin, long-handled frying-pan, put it on the stove and heat it
+quite hot. In this put the pieces of steak previously pounded, but do
+not put a particle of butter in the frying-pan and do not salt the
+steak. Allow the steak to merely glaze over and then turn it quickly
+to the other side, turning it several times in this manner, until it
+is done. Four minutes is sufficient for cooking. When done, lay it on
+the platter, previously warmed; butter and salt, and set a moment in
+the hot oven. Allow the steak to heat but a moment on each side; this
+helps it to retain all its sweet juices, and putting on the salt at
+the last moment, after it is on the platter, draws out its
+juices.--_Mrs. S. T._
+
+
+BEEFSTEAK FRIED WITH ONIONS.
+
+Prepare the steak as for broiling, pepper and roll in flour and fry in
+lard; remove the steak from the pan when done; add to the gravy one
+chopped onion, pepper, salt, one-half teacup water, and a little
+mustard.
+
+Cook a few minutes, put the steak in the gravy--let it remain a short
+time; send to the table hot.--_Mrs. P. W._
+
+
+TO FRY STEAK.
+
+Hunt up all the pickle and take from each one teacup vinegar, lay the
+steak in a deep dish, pour over the vinegar and let it stand one hour.
+Take a clean frying-pan, throw in one ounce butter, and some of the
+vinegar from the dish, sufficient to stew the steak. If managed
+properly, when done it will be imbedded in a thick gravy. Put the
+steak in a hot dish, before the fire; into the pan, put one spoonful
+black pepper, one or two of catsup, and one of raw mustard.--_Mrs. S._
+
+
+_Fried Steak._
+
+Get from the butcher a tenderloin or porter-house steak. Do not wash
+it, but be careful to lay it on a clean block and beat it well, but
+not into holes, nor so as to look ragged. Sprinkle over pepper and
+salt, then dredge with flour on both sides.
+
+Have ready a hot frying-pan, lay in the steak and cover closely. The
+juice of the meat will be sufficient to cook it. Turn often, as the
+pan must be hot enough to scorch and make the steak and gravy brown.
+
+Before it gets hard or overdone, butter liberally; place in a hot
+dish. Pepper again, and, if preferred, pour over first one
+tablespoonful pepper vinegar, then one tablespoonful made mustard, and
+turn in over all the hot gravy. Sift powered cracker over and
+serve.--_Mrs. S. T._
+
+
+FRIZZLED BEEF.
+
+Shred some dried beef, parboil it until it is sufficiently freshened,
+drain off the water and add enough boiling water to cover it. Rub
+equal quantities of butter and flour together until smooth, then add
+to the beef. Beat up three eggs, yolks and whites together, stir these
+in with a little pepper, a couple of minutes before taking from the
+fire. This is to be served hot on toast.--_Mrs. F._
+
+
+FRICASSÉED BEEF.
+
+Take any piece of beef from the fore quarter, such as is generally
+used for corning, and cook it tender in just water enough to have it
+all evaporate in cooking. When about half done, put in salt enough to
+season well, and half teaspoonful pepper. If the water should not boil
+away soon enough, turn it off, and let the beef fry fifteen
+minutes--it is better than the best roast beef. Take two
+tablespoonfuls flour, adding the fat--when mixed, pour on the hot
+juice of the meat. Serve with apple sauce.--_Mrs. D._
+
+
+BEEF STEW.
+
+This is best when made of slices cut from an underdone roast, and
+simmered in any liquor in which meat has been boiled, but if none is
+at hand, use water instead--just covering the beef.
+
+To a half dozen slices of the usual size, add:
+
+     2 tablespoonfuls pepper vinegar.
+     1 tablespoonful of made mustard.
+     1 tablespoonful of acid fruit jelly.
+     1 tablespoonful of butter.
+     1 teaspoonful salt.
+     1 teaspoonful celery-seed.
+     1 saltspoonful black pepper.
+     1 raw turnip, grated or scraped fine.
+     1 mashed Irish potato.
+     Add minced onion and parsley.
+     Boil up and serve.
+
+Cold beefsteak or mutton chops, which are always unfit to appear upon
+the table a second time, are delicious cut up in small pieces and
+mixed or stewed separately in this way.--_Mrs. S. T._
+
+
+TO STEW A RUMP OF BEEF.
+
+Stuff the beef with shallots, thyme, parsley, chopped fine, slips of
+bacon, pepper, salt and allspice. Then lay it in a pot with water
+sufficient to keep it from burning before it is done. Thicken the
+gravy with burnt flour and butter, and when it is served up, pour a
+little wine over it and strew the top with allspice.--_Mrs. M. P._
+
+
+LEBANON STEW.
+
+Take scraps of raw beef, such as are not fit for boiling, cut very
+fine, picking out all the strings, and put into a kettle, and more
+than cover with cold water. Let it boil several hours, or until the
+water is nearly all gone. Season with butter, pepper and salt. It is
+rich and needs but little seasoning. Serve hot, as you would
+hash.--_Mrs. S. T._
+
+
+BEEF COLLAPS.
+
+     1½ pounds lean beef, chopped fine.
+     1 tablespoonful lard.
+     1 tablespoonful of butter.
+     With enough water to cook it.
+
+After being well cooked, thicken gravy, and season with vinegar and
+pepper.--_Mrs. H. D._
+
+
+TO STEW BEEF TONGUE.
+
+Put a fresh tongue in water sufficient to cover it, and let it simmer
+six or seven hours. Skim the gravy well. Half an hour before dishing
+it, add one-half wineglassful wine, one-half wineglassful walnut
+catsup, a little mace, and a few cloves to the gravy, and stew awhile
+together.--_Mrs. S. T._
+
+
+TONGUE À LA TERRAPIN.
+
+Take a freshly salted tongue and boil tender; take out, and split it,
+stick a few cloves in, cut up a small onion, put in some sticks of
+mace, and a little brown flour.
+
+Have water enough in a stewpan to cover the tongue; mix in the
+ingredients, before putting in the tongue. Three hard-boiled eggs
+chopped up fine and put in the stew. Add a glass of wine just before
+taking up. Send to the table hot, garnished with hard boiled eggs cut
+in rings.--_Mrs. L. C._
+
+
+TONGUE TOAST.
+
+Take cold tongue that has been well boiled, mince fine, mix it well
+with cream or a little milk, if there is no cream. Add the beaten yolk
+of one egg and give it a simmer over the fire. Toast nicely some thin
+slices of stale bread and, having buttered, lay them in a flat dish,
+that has been heated, then cover the toast with the tongue and serve
+up directly.--_Mrs. S._
+
+
+TO ROAST AN OX HEART.
+
+Wash it well and clean all the blood carefully from the pipes; parboil
+it ten or fifteen minutes in boiling water; drain and put in a
+stuffing which has been made of bread crumbs, minced suet or butter,
+thyme or parsley, salt, pepper, and nutmeg.
+
+Put it down to roast while hot, baste it well with butter, and just
+before serving, stir one tablespoonful currant jelly into the gravy.
+To roast, allow twenty minutes to every pound.--_Mrs. A. M. D._
+
+
+BEEF HEART.
+
+Parboil the heart until nearly tender, then gash and stuff with rich
+stuffing of loaf bread, seasoned with onion, salt, pepper, and sage.
+Then put in a pan and bake, turning it several times. Baste with gravy
+whilst baking.--_Mrs. J. H._
+
+
+STEWED KIDNEYS.
+
+Soak the kidneys for several hours, put them on to boil until tender.
+Roll them in flour, add a lump of butter the size of an egg, two
+spoonfuls catsup--any kind will answer, though walnut is the best;
+pepper and salt to the taste. Stew them until well seasoned.--_Mrs. P.
+W._
+
+
+TO STEW BEEF KIDNEYS.
+
+Cut into pieces and stew in water, with a nice addition of savory
+herbs, pepper and salt, and a handful flour to thicken the gravy;
+flavor and color the latter with burnt sugar.--_Mrs. H._
+
+
+KIDNEYS FRIED.
+
+After plunging in boiling water, cut them in thin slices and fry in
+hot butter; add pepper, salt, and toss them for a few minutes in rich
+brown gravy.--_Mrs. M._
+
+
+BEEF KIDNEY, TO FRY.
+
+Trim and cut the kidney in slices; season them with salt and pepper,
+and dredge well with flour; fry on both sides, and when done, lift
+them out, empty the pan and make a gravy for them with a small piece
+of butter, one dessertspoonful flour, pepper, salt, and a cup of
+boiling water. Shake these around and give them a minute's simmering;
+add a little tomato or mushroom catsup, lemon juice, vinegar, or any
+good sauce to give it a flavor. Minced herbs are to many tastes an
+improvement to this dish, to which a small quantity of onion may be
+added when it is liked.--_Mrs. A. M. D._
+
+
+KIDNEYS GRILLED.
+
+Prepare them as for stewing, cut each kidney in half and dip them in
+egg beaten up with salt and pepper; bread-crumb them, dip them in
+melted butter, bread-crumb them again, then grill before a slow fire;
+serve with Worcestershire or some other sauce.--_Mrs. K._
+
+
+BROILED KIDNEYS.
+
+Plunge some kidneys in boiling water; open them down the centre, but
+do not separate them; peel and pass a skewer across them to keep them
+open; pepper, salt, and dip them in melted butter.
+
+Broil them over a clear fire on both sides, doing the cut side first;
+remove the skewer, have ready some maître d'hote sauce, viz.: butter
+beaten up with chopped parsley, salt and pepper, and a little lemon
+juice. Put a small piece in the hollow of each kidney and serve
+hot.--_Mrs. P._
+
+
+BEEF'S LIVER.
+
+Skin the liver, cut in slices and lay in salt water, as soon as it
+comes from market. Fry in lard with pepper, very brown. Season to
+taste.--_Mrs. C._
+
+
+TO FRY LIVER.
+
+The slices must be cut thin, as they require some time to fry; brown
+both sides; when taken up, add butter and salt to taste. Fry in hot
+lard.--_Mrs. P. W._
+
+
+BEEF LIVER WITH ONIONS.
+
+Slice the liver rather thin, and throw into salt and water. Meantime
+slice the onions and put into a deep frying-pan, just covered with
+water, and boil until done, keeping it closely covered. When the water
+has all boiled away, put in a heaping spoonful of sweet lard, and fry
+until the onions are a light brown. Take them up in a deep plate; set
+them on the back of the stove or range to keep hot, and fry the liver
+in the same pan, adding more lard if there is not enough. Season all
+with salt and pepper, cutting the liver in slices suitable to help one
+person. Make a little mound of fried onions on each piece, grate
+pounded cracker on the top, and serve.--_Mrs. S. T._
+
+
+DRIED LIVER FOR RELISH.
+
+Salt the liver well for four days; hang to smoke and dry. Cut in very
+thin slices, and broil in pepper and butter.--_Mrs. W._
+
+
+FRIED LIVER.
+
+Cut the slices thin, scald them for some minutes, put them in a pan
+with hot lard, and fry slowly till browned on both sides; add a little
+salt and pepper. Take up the liver, and pour into the pan half a
+teacup of water; let it boil a few minutes; put the liver back, stir
+it up, and cover it up for a short time to keep it from being hard.
+
+Kidneys can be cooked the same way, excepting you must add some
+butter, as they are very dry.--_Mrs. P. W._
+
+
+TO STEW BRAINS.
+
+Have them thoroughly soaked in salt water to get the blood out. Put
+them in a stewpan with water enough to cover them; boil half an hour,
+pour off the water, and add one teacup of cream or milk, salt, pepper,
+and butter the size of an egg. Boil well together for ten minutes,
+when put into the dish. Add one tablespoonful vinegar.--_Mrs. P. W._
+
+
+TO DRESS BRAINS.
+
+Lay in salt and water, then either scramble like eggs, or beat the
+yolks of eggs with a little flour; dip the brains in and fry
+them.--_Mrs. W._
+
+
+TO FRY BEEF BRAINS.
+
+Pour over the brains salt water, let them remain for an hour, changing
+the water to draw the blood out, then pour over them some boiling
+water and remove the skin. Beat up two eggs, and make a batter with a
+little flour, bread crumbs and crackers. Season with pepper and salt.
+Fry in hot lard.--_Mrs. P. W._
+
+
+TO FRY BRAINS.
+
+Soak the brains for several hours in weak salt water to get out the
+blood; drain and put them in a saucepan and pour very little boiling
+water on; simmer a few minutes. Handle them lightly, and arrange so as
+to form round cakes, without breaking. Pepper them and use very little
+salt; brains require very little salt. Have ready a beaten egg, and
+cover the top of the cakes with it, using a spoon to put it on. Sift
+over grated cracker and fry in hot lard; serve the other side the same
+way. Keep closely covered while frying.--_Mrs. S. T._
+
+
+BRAIN CROQUETTES.
+
+Wash the brains of three heads very thoroughly, until they are free
+from membraneous matter and perfectly white. Then scramble with three
+eggs. When cold, roll into egg-shaped balls, with floured hands; dip
+in beaten egg, then in cracker or stale bread crumbs, and fry in
+lard.--_Mrs. R. L._
+
+
+TO PREPARE TRIPE.
+
+Empty the contents of the stomach of a fat beef; put it in boiling
+water, one piece at a time, to prevent getting too hot. Scrape with a
+sharp knife, then put it in a vessel of cold water with salt; wash
+thoroughly, and change the salt water every day for four or five
+consecutive days; when perfectly white, boil in a very clean vessel of
+salt water. Then put it in vinegar until you wish to use it. Cut it in
+pieces of three or four inches square, and fry in egg batter.--_Mrs.
+J. H._
+
+
+TRIPE.
+
+The moment the tripe is taken out, wash it thoroughly in many cold
+waters. (If you have quick-lime, sift it over the dark inner coat, and
+instantly scrape off the coat.) Cut it in four parts. Have ready
+boiling water, dip and scrape until it becomes quite white. Prepare
+weak brine with a considerable mixture of meal; let it soak a day.
+Continue to shift it every day, and every other day scrape it; this
+must be done for a week, and then make nice gruel, in which it must be
+well boiled, first tying it up in a cloth. When boiled, take it out of
+the cloth, and lay it in a weak brine for a night, after which it may
+be put with the feet.--_Mrs. R._
+
+
+BEEF TRIPE.
+
+Clean the tripe carefully. Soak several days in salt water, then in
+clear water, changing several times. Cut in slices, boil perfectly
+done, dip in a batter of egg (beaten light), milk and flour, or sift
+meal over it. Fry or broil. Season with pepper and salt.
+
+
+TO FRY TRIPE.
+
+Cut the tripe after it has been boiled, into strips about four inches
+wide and six long. Make a batter with two eggs, one teacup of flour
+and a little milk. Pepper the tripe and roll it in the batter. Fry in
+a pan of hot lard; as soon as one side is done, turn it over on the
+other side.--_Mrs. P. W._
+
+
+GRAVY FOR ROAST BEEF.
+
+When the joint is done to a turn, dish it and place before the fire;
+then carefully remove the fat from the dripping-pan, and pour the
+gravy into the dish, not over the meat, as is the custom of
+inexperienced cooks, who, moreover, ruthlessly drown it with a cupful
+of boiling water or highly flavored made-gravy. This is an error, for
+there is always a sufficient quantity of natural gravy in good meat to
+render the use of foreign sauces superfluous.--_Mrs. P._
+
+
+BROWN GRAVY.
+
+Take the gravy that drips from the meat; add a little water, one
+spoonful butter, a little flour, a little pepper and a little salt.
+Stew all together.--_Miss E. P._
+
+
+BOLOGNA SAUSAGE.
+
+Take ten pounds of beef, and four pounds pork, two-thirds lean and
+one-third fat; chop very fine and mix well together. Season with six
+ounces fine salt, one ounce black pepper, one-half ounce cayenne
+pepper, and sage to the taste.--_Mrs. Dr. S._
+
+
+BEEF SAUSAGE.
+
+Take tough beef and run it through a sausage machine. Form the pulp
+into shapes an inch thick, and the size of a common beefsteak. Season
+to the taste.--_Mrs. C._
+
+
+COW HEEL.
+
+As soon as the beef is killed, throw the feet in cold water, and let
+them remain during the night. In the morning, put them into a pot of
+cold water and let them boil until you find you can easily take off
+the hair and the hoof with a knife; take care as the water boils away
+to replenish with boiling water. Have ready strong brine, not boiled
+nor strong enough to bear an egg, and the moment the feet are
+stripped, throw them in. Let them stand one night and in the morning
+pour the brine from them and put to them a fresh brine, with a small
+quantity of vinegar. In a day or two, they are fit for use.--_Mrs. R._
+
+
+COW HEEL FRIED.
+
+Buy the feet prepared at the butchers; boil well done. Season with
+salt and pepper.
+
+Have ready an egg batter; fry brown, and serve hot. A nice breakfast
+dish.--_Mrs. R. L. O._
+
+
+TO FRY BEEF HEEL.
+
+Have a batter made of eggs, flour, etc., as for tripe. Split the feet
+into convenient shapes and fry in hot lard. Pour some vinegar over
+them while frying.--_Mrs. P. W._
+
+
+DAUBE FROIDE.
+
+Take a beef shin, chop in several places to break the bone, keep it
+cooking in just water enough to prevent burning, till it falls to
+pieces.
+
+Then after taking out the bones, season with one heaping teaspoonful
+flour rubbed into one tablespoonful butter, red and black pepper, salt
+and celery seed.
+
+Stew it long enough to cook the flour. Pour into a deep dish, cover
+with a plate, and put weights on it to press it. Eat cold, as
+souse.--_Mrs. C. M. A._
+
+
+A FRENCH DISH.
+
+To two beef feet, put four gallons water; set on the fire at eight
+o'clock in the morning. When the bones have dropped off add the half
+of one large onion, two red peppers, and one sprig parsley, all
+chopped fine.
+
+Take another pot, put in two gallons water, in which cut up one-half
+gallon nice pieces of beef, half an onion, one red pepper, parsley,
+all chopped fine, and salt. When all has boiled to pieces, put all
+together and let it boil half an hour. Press as souse cheese.--_Mrs.
+T._
+
+
+BRINE FOR BEEF.
+
+     9 quarts salt.
+     18 gallons water.
+     2 pounds brown sugar.
+     ½ pound saltpetre.
+
+Boil and skim well. Let the beef get thoroughly cold, and let as much
+as possible of the blood be drained out before putting it in the
+brine. It may sometimes be necessary, in the course of a few months,
+that the brine be boiled and skimmed a second time.
+
+This quantity will suffice for about half of an ordinary sized
+beef.--_Mrs. A. C._
+
+
+TO CORN BEEF.
+
+For every hundred pounds of beef, take:
+
+     6 pounds salt.
+     2 pounds brown sugar.
+     2 ounces saltpetre.
+     3 or 4 ounces soda.
+     1 ounce red pepper.
+
+The whole to be dissolved in four gallons of water. The beef must be
+closely packed in a barrel, and the mixture poured over so as to cover
+it. Let it stand a week or ten days, or longer if the weather is cold;
+then pour off the brine, boil it, and skim off the blood. Let it cool,
+and pour back on the beef. Warranted to keep.--_Mrs. Dr. S._
+
+
+TO CORN BEEF TONGUES AND BEEF.
+
+One tablespoonful saltpetre to each tongue or piece of beef; rub this
+in first, then a plenty of salt. Pack down in salt; after it has
+remained ten or twelve days, put this, with a few pods of red pepper
+cut up fine, in a brine of only salt and water, which has been boiled,
+strained, and cooled, and strong enough to bear an egg. Wash a rock
+clean and place on the beef or tongues, to keep them under the brine.
+This will keep an indefinite length of time. Fit for use in two
+weeks.--_Mrs. S. T._
+
+
+TO CORN BEEF OR PORK.
+
+     50 pounds meat.
+     4½ pounds salt.
+     1½ pounds brown sugar.
+     ½ pound saltpetre.
+     1 quart molasses.
+
+Mix well, boil and skim. When milk-warm, pour it over the meat with a
+ladle. The beef must be soaked in clear water and wiped dry, before
+putting in the brine. It will be ready for use in a few weeks. Should
+the brine mould, skim and boil again. Keep the meat under the
+brine.--_Mrs. P. W._
+
+
+TO PICKLE TONGUE.
+
+Rub it well with salt and leave it alone four or five hours; pour off
+the foul brine; take two ounces saltpetre beaten fine, and rub it all
+over the tongue; then mix one-quarter of a pound brown sugar and one
+ounce sal-prunella (the bay salt and sal prunella beat very fine), and
+rub it well over the tongue. Let it lie in the pickle three or four
+days; make a brine of one gallon water with common salt strong enough
+to bear an egg, a half-pound brown sugar, two ounces saltpetre, and
+one-quarter of a pound bay salt. Boil one quarter of an hour, skimming
+well; when cold put in the tongue; let it lie in the pickle fourteen
+days, turning it every day. When ready to use take it out of the
+pickle, or hang it in wood smoke to dry.--_Mrs. A. M. D._
+
+
+TO CORN BEEF.
+
+One tablespoonful saltpetre to each piece of beef, well rubbed in.
+Then rub in as much salt as it will take. Let it stand ten or twelve
+days, and then put it in strong brine. Will be ready for use in a
+week.--_Mrs. Col. A. F._
+
+
+CORNED BEEF.
+
+Having a quarter of beef cut into proper size and shape for nice
+roasting pieces, put it in a barrel of weak brine and let it remain
+four days. Then make a brine that will bear an egg, to which add:
+
+     ½ pound saltpetre.
+     3 pounds brown sugar.
+
+Transfer the beef to this barrel, cover closely, and let it remain a
+week. Put a weight on the meat to insure its being kept under the
+brine. Beef thus prepared in January will keep well through the month
+of March, improving with the lapse of time. It is best served cold. A
+valuable receipt for country housekeepers.--_Mrs. Wm. A. S._
+
+
+HUNTER'S BEEF, OR SPICED ROUND.
+
+To a round of beef weighing twenty-four pounds, take:
+
+     3 ounces saltpetre.
+     3 ounces coarsest sugar.
+     1 ounce cloves.
+     1 nutmeg.
+     ½ ounce allspice.
+     3 handfuls salt.
+
+Beat all into the finest powder; allow the beef to hang three or four
+days; remove the bone, then rub the spices well into it, continuing to
+do so every two or three days, for two or three weeks.
+
+When to be dressed, dip it in cold water, to take off the loose
+spices, bind it up tightly and put into a pan with a teacupful water
+at the bottom. Sprinkle the top of the meat with suet, cover it over
+with a thick batter, and brown paper over it. Bake five hours.--_Mrs.
+T. C._
+
+
+HUNTER'S ROUND, OR SPICED BEEF.
+
+To a round of beef that weighs twenty-five pounds, take the following:
+
+     3 ounces saltpetre.
+     1 ounce cloves.
+     1 ounce nutmeg.
+     1 ounce allspice.
+     1 pint salt.
+
+Let the round of beef hang in a cool, dry place twenty-four hours.
+Take out the bone, and fill the space with suet and spices mixed. Rub
+the above ingredients all over the _round_; put in a wooden box or
+tub, turn it over occasionally and rub a small quantity of salt on it.
+Let it remain three weeks. Then make a stiff paste of flour and water,
+cover the _round_ with it and set in the oven. Bake three hours
+slowly. Remove the paste when cold, and trim neatly the rough outside,
+and slice horizontally. Served only when cold.--_Mrs. W. A. S._
+
+
+TO SPICE A ROUND OF BEEF.
+
+Take three tablespoonfuls saltpetre, four tablespoonfuls brown sugar,
+with which rub your beef well. Two teacups of salt, one teacup of
+cloves, one teacup of allspice (the spice must be ground fine). Rub
+the beef with these ingredients. Put it into a tub as near the size of
+the beef as possible; turn it every day in the pickle it makes. In
+about four weeks it will be ready for use. For thirty pounds use two
+pounds beef suet. When cooked place sticks across the bottom of the
+pot to prevent its burning.--_Mrs. R. L. P._
+
+
+SPICED BEEF.
+
+Take eight or ten pounds of the thin flank, remove any gristle, skin
+or bones; rub it over with half ounce saltpetre, half ounce bay salt,
+then rub it well in with a mixture of spices, the the following
+proportions being used:
+
+     1 ounce black pepper.
+     1 ounce allspice.
+     ½ ounce ground ginger.
+     ¼ ounce cloves.
+     1/8 ounce mace.
+
+Use only as much as will suffice to rub the beef all over; then add
+three ounces common salt, and quarter of a pound coarse sugar.
+
+Let the beef remain a fortnight in this pickle, turning it and rubbing
+it every day: then take it out, cover it with the spices and chopped
+sweet herbs, roll it very tight, tie it with tape, put it into a pan
+with half-pint water, and half-pound suet.
+
+Bake it after the bread has been drawn, for six hours; put a heavy
+weight upon it, and when cold take off the tape.
+
+
+TO COOK A CORNED ROUND OF BEEF.
+
+Wash it clean of the brine, sew it in a coarse towel and boil six to
+eight hours. Do not remove the towel until next day; it is nicer to
+put it in a round mould and gives it a good shape. When perfectly
+cold, trim nicely and cut it across the grain.--_Mrs. P. W._
+
+
+TO COOK CORNED BEEF-TONGUE, ETC.
+
+If the beef has been in brine long or has been dried, it must be
+soaked in cold water twelve hours before boiling. If freshly cured it
+is unnecessary. The beef should be put on in a large pot of water
+early in the morning and simmer for hours. Set the pot at the back of
+the range or stove, where it will gently boil during the preparation
+of dinner. When it first commences to boil, take off the scum. After
+it is thoroughly done, take off the boiler or pot. Set away with the
+beef under the liquor to remain until next day, when it will be found
+juicy and tender. With a sharp knife carefully trim, and garnish with
+scraped horseradish and curled parsley.--_Mrs. S. T._
+
+
+HOW TO COOK CORNED BEEF.
+
+The flank is a nice piece to corn; though an ugly piece of meat, it
+can be made a nice and delicious dish. Wash the flank clean, roll it
+up as tight as you can, and tie it with strong cord in three places;
+then sew it up in a coarse towel and put it on and boil from five to
+six hours, according to size; take it out of the pot, but do not undo
+it, put it on a dish or pan and put a weight on it; let it stand until
+next day, then remove the cloth and strings; trim it, and you have a
+nice dish.--_Mrs. P. W._
+
+
+SMOKED BEEF.
+
+To a piece of beef weighing about twelve or fourteen pounds, you rub
+in the following:
+
+     1 pint salt.
+     1 cup brown sugar.
+     1 cup molasses.
+     ½ teaspoonful pounded saltpetre.
+
+Rub this well on the beef and turn it several times. At the end of ten
+days drain it, rub bran on it, hang it up and smoke for several
+days.--_Mrs. H. T._
+
+
+TO CURE BEEF FOR DRYING.
+
+This recipe keeps the meat moist, so that it has none of that
+toughness dried beef mostly has when a little old. To every
+twenty-eight or thirty pounds, allow one tablespoonful saltpetre, one
+quart fine salt, mixed with molasses until the color is about that of
+light brown sugar; rub the pieces of meat with the mixture, and when
+done, let all stick to it that will. Pack in a keg or half-barrel,
+that the pickle may cover the meat, and let it remain forty-eight
+hours; at the end of that time, enough pickle will be formed to cover
+it. Take it out and hang in a suitable place for drying. Allow all
+the mixture to adhere to the meat that will.--_Mrs. A. M. D._
+
+
+TO CURE BEEF HAM.
+
+Divide the ham into three parts; rub on half-pint molasses; let it
+remain in this molasses a day and two nights, turning it over
+occasionally during the time. Rub on then one handful salt and put it
+back in the vessel with the molasses; turn it over, morning and night
+for ten days. Hang it up to dry for one week, then smoke a little. It
+is an excellent plan, after sufficiently smoked, to put each piece of
+beef in a bag, to protect from insects, and keep hanging till
+used.--_Miss K. W._
+
+
+TO DRY BEEF AND TONGUE.
+
+The best pieces are the brisket, the round and rib pieces that are
+used for roasting. Put about the middle of February in brine. Rub
+first with salt, and let them lie for a fortnight, then throw them in
+brine and let them lay there three weeks, take them out and wipe dry:
+rub them over with bran and hang in a cool place and dark, not letting
+them touch anything. Should there come a wet season, put them in the
+sun to dry a little.--_Mrs. R._
+
+
+STEWED LOIN OF VEAL.
+
+Take part of a loin of veal, the chump end will do. Put it into a
+large, thick, well-tinned iron saucepan, or into a stew-pan, add about
+two ounces of butter, and shake it over a moderate fire until it
+begins to brown; flour the veal well over, lay it in a saucepan, and
+when it is of a fine, equal light brown, pour gradually in veal broth,
+gravy or boiling water, to nearly half its depth; add a little salt,
+one or two sliced carrots, a small onion, or more when the flavor is
+liked, and one bunch parsley.
+
+Stew the veal very softly for an hour or rather more, then turn it and
+let it stew for nearly or quite another hour or longer, should it not
+appear perfectly done. A longer time must be allowed when the meat is
+more than middling size. Dish the joint; skim all the fat from the
+gravy and strain it over the meat, or keep the joint hot while it is
+rapidly reduced to a richer consistency.--_Mrs. J._
+
+
+VEAL CHOPS.
+
+First beat until tender, then lay the chops in a pan, pour in just
+enough boiling water to barely cover them. Cover closely and simmer
+till tender, sprinkling over after they are nearly done, with a little
+pepper and salt. Lift from the pan, dry with a clean towel, butter
+them, then cover with beaten egg, and sift on cracker crumbs. Lay on a
+baking dish or pan and set in the stove to brown. Garnish and
+serve.--_Mrs. S. T._
+
+
+ROAST VEAL.
+
+Plunge into boiling water, dry with a clean cloth; rub well with
+pepper and salt, then with butter. Dredge with flour, and put into a
+pan with two teacups of boiling water, a slice of bacon or pork,
+minced onion and parsley, pepper and salt. Set in a hot oven; simmer,
+baste and brown. Veal is longer cooking than lamb. When a light brown,
+with a pin, stick on a buttered paper to prevent dryness. Thicken the
+gravy with brown flour, if brown gravy is wanted, but always with
+mashed Irish potato if white gravy is desired.--_Mrs. S. T._
+
+
+VEAL STEAK.
+
+First beat until it is tender, then without washing lay on a gridiron
+over coals; turn over it a tin plate to prevent hardness and dryness.
+Turn the steak, and when well done, with a knife and fork press it and
+turn it in a pan or plate of hot melted butter. After putting in plate
+of hot butter and letting it absorb as much of the butter as possible,
+lay it on a dish, pepper and salt it plentifully, and pour over the
+melted butter. (Set in the oven a few minutes, but not long enough for
+the butter to fry, which is ruinous to the flavor of steaks, game,
+etc.) When done, sift over grated cracker. Garnish with parsley and
+serve hot.--_Mrs. S. T._
+
+
+VEAL CUTLET.
+
+Cut the veal as if for steak or frying, put lard or butter in the pan,
+and let it be hot. Beat up an egg on a plate and have flour on
+another; dip the pieces first in the egg, then in the flour, on both
+sides, and lay in the pan and fry until done, turning it carefully
+once. This makes an excellent dish if well prepared. This way is
+superior to batter.--_Mrs. D._
+
+
+_Veal Cutlet._
+
+Cut it in pieces the size of your hand, and lay in salt water some
+little time. Take out and wipe dry. Put a small piece of lard in the
+pan and sprinkle the cutlet with a very little flour, pepper, and
+salt. Fry until nearly done. When it begins to brown, pour off the
+lard, and pour in a little water, one large spoonful butter, and a
+little celery-seed. Turn it over frequently.--_Mrs. W._
+
+
+_Veal Cutlets._
+
+Trim smoothly and beat till tender, sprinkle over pepper and salt;
+then with a spoon spread over an egg beaten till thick, and cover
+thickly with pounded cracker.
+
+Have some hot lard ready in the frying-pan, put the cutlets on to fry,
+with the prepared side down; when of a light yellow brown, dress the
+other side the same way and fry, keeping closely covered. When they
+are perfectly done (veal should never be rare), place in a hot dish;
+pour one teacup of milk, one small piece of butter, pepper, salt, and
+minced onion and parsley into the pan, stirring constantly. When it
+boils up, pour into the dish and garnish with parsley. Always sift
+browned cracker over such dishes.--_Mrs. S. T._
+
+
+COLD VEAL DRESSED WITH WHITE SAUCE.
+
+Boil one pint milk and thicken it a little with one teaspoonful flour,
+wet with cold water. When well boiled, put in very thin slices of
+veal, and simmer slowly for fifteen minutes.
+
+Have the yolk of an egg well beaten up, and add to the meat, also a
+piece of butter.
+
+Let it boil up once, stirring all the time, and serve it on toasted
+slices of bread. A few slices of bacon, cut thin and fried to a crisp,
+make a good relish with this dish.--_Mrs. G. P._
+
+
+MINCED VEAL.
+
+Cut some slices of cold veal into small bits or dice; take the cold
+gravy and add to it a half-pint of boiling water, one teaspoonful
+tomato or walnut catsup, the grated peel of one lemon, pepper and
+salt.
+
+Simmer it with the meat slowly for half an hour; then add half a
+teaspoonful flour made into a thin batter and pour it into the gravy,
+stirring it rapidly. Boil for ten minutes; turn in one-half cupful
+cream, or same quantity of milk with a small piece of butter; let it
+boil up. Serve on a hot platter garnished with sippets of fried
+bread.--_Mrs. P._
+
+
+VEAL LOAF.
+
+     2 pounds chopped veal.
+     ½ pound chopped pork.
+     3 tablespoonfuls powdered cracker.
+     1 tablespoonful sage.
+     2 tablespoonfuls butter.
+     1 teaspoonful black pepper.
+     1 teaspoonful mace.
+     Salt to taste.
+     1 egg well beaten and mixed in the ingredients.
+
+Make up into a loaf or pone, and bake slowly three and a half hours.
+This is an excellent dish to use with lettuce, etc., in the spring or
+early autumn, when game is out of season. It is best to be made the
+day before using.--_Mrs. R. R._
+
+
+VEAL LOAF.
+
+Two and a half pounds meat taken from fillet or shoulder, or wherever
+the meat is free from fat. Take out all the little white, fibrous or
+sinewy particles, and chop very finely, almost to a paste. Mix in
+rolled cracker crumbs with one egg to hold it together, a little
+butter, red and black pepper, and salt to taste.
+
+Form into a small loaf; dredge with the cracker crumbs, and put
+several little pieces of butter over the outside. Set this loaf
+uncooked, with about one quart water or some broth, in a pan; put it
+in the oven and baste constantly for two hours, and when taken out to
+cool, pour any remaining liquid over the loaf. It ought to cut in
+slices and be quite compact--no caverns in the inside of the
+loaf.--_Mrs. G. P._
+
+
+VEAL CAKE.
+
+Take one and a half pounds veal, and half a pound of bacon, stew
+together with very little water, a little salt and pepper, thyme and
+parsley.
+
+When the veal is tender, cut into small square pieces, as also the
+bacon.
+
+Boil four eggs hard and slice them up, and chop some raw parsley fine.
+
+Take a mould or small bowl, lay the slices of egg in a kind of pattern
+prettily at the bottom of it. Sprinkle the parsley between the slices.
+Add veal, bacon, and more egg alternately, pepper and salt to taste,
+and a little grated lemon-peel, also some more parsley, and so on
+until the bowl is nearly full. Fill up with the gravy the veal was
+boiled in, which ought to be very rich. Let it stand until quite cold,
+then turn out on a flat dish. The slices cut firmer and more solid
+when the cake is made the day beforehand, which it is best to do if
+the weather permits.--_Mrs. R. P._
+
+
+SWEETBREADS.
+
+Three good throat sweetbreads will make a dish. Blanch them well and
+lay in cold water, then take out and dry well. Add egg, bread crumbs,
+and herbs.
+
+Put on a dish and brown in an oven. Eat with mushroom or tomato
+sauce.--_Mrs. R._
+
+
+_Sweetbreads._
+
+Soak, and put in boiling water for ten minutes.
+
+Stew in cold water to blanch them.
+
+They may be cut in slices or in dice and put in fricassee or meats, or
+ragoûts, or used as a separate dish.--_Mrs. W._
+
+
+_Sweetbreads._
+
+Lay them in salt and water, after washing; parboil until done; drain,
+dry, and split in half. Rub with butter, pepper and salt. Dip in one
+egg beaten stiff. Sift over pounded cracker.
+
+Butter a baking-dish, lay them in, and set in a hot oven to brown, or
+fry until a light brown.--_Mrs. S. T._
+
+
+CALVES' FEET DRESSED AS TERRAPINS.
+
+Boil eight feet until the meat leaves the bones, then remove them. Put
+them in a pan with one-half pint of the rich gravy in which they are
+boiled, and add two large spoonfuls butter.
+
+Rub the yolks of three hard-boiled eggs with a small teaspoonful
+mustard, a very little cayenne, and salt to the taste.
+
+When well mixed with the egg, stir all together into the feet or
+gravy. Let it simmer ten minutes, and just before dishing add two
+wineglasses of good cooking wine and simmer again before
+serving.--_Mrs. M. E. L. W._
+
+
+CALF'S LIVER BROILED.
+
+Cut the liver in thin slices, wash it and let it stand in salt and
+water half an hour to draw out the blood. Parboil in fresh salt and
+water, and broil, basting frequently in butter. Lay on a hot dish with
+a lump of butter.--_Mrs. A. M. D._
+
+
+TO FRY CALF'S LIVER.
+
+Cut in thin slices. Season with pepper and salt, sweet herbs, and
+parsley.
+
+Dredge with flour and fry brown with lard. Have it thoroughly done,
+but it must not be hard; keep covered while frying.--_Mrs. R._
+
+
+CALF'S LIVER FRIED.
+
+A calf's liver, as white as can be procured, flour, one bunch savory
+herbs, including parsley, juice of a lemon; pepper and salt to taste,
+a little water.
+
+Cut the liver into slices of a good and equal shape. Dip them in flour
+and fry brown. Place on a hot dish and keep before the fire while you
+prepare the gravy. Mince the herbs fine and put into the frying-pan
+with a little more butter; add the other ingredients with one
+teaspoonful flour. Simmer gently until the herbs are done, and pour
+over the liver.--_Mrs. A. M. D._
+
+
+BEWITCHED LIVER.
+
+     3   pounds calf's liver, chopped fine.
+     ¼ pound salt pork.
+     1   cup grated bread crumbs.
+     2   eggs well beaten.
+     2   teaspoonfuls salt.
+     2   teaspoonfuls black pepper.
+     ½ teaspoonful red pepper.
+
+Mix all well together, and put into a tin mould; set it in a pot of
+cold water and let it boil two hours. Then set the mould in a cool
+oven to dry off a little; when thoroughly cold turn it out.--_Mrs. J.
+H._
+
+
+SIMPLE WAY OF COOKING LIVER.
+
+Wash calf's liver and heart thoroughly; chop them fine as possible,
+after they have been boiled till very tender; then add pepper and
+salt, and one tablespoonful flour, straining into it a little of the
+water.--_Mrs. J. P. H._
+
+
+CALF'S BRAINS.
+
+Beat up the brains with a little lemon-peel cut fine, a little nutmeg
+grated, a little mace beaten, thyme and parsley.
+
+Shred fine the yolk of an egg, and dredge with flour. Fry in little
+flat cakes and lay on top of the baked head.
+
+If for soup, mix in one-half the brains with the soup while the soup
+is boiling, and make the other in cakes and lay together with
+forcemeat balls in the soup.--_Mrs. R._
+
+
+CALF'S HEAD.
+
+Split the head, take out the brains, boil till it will fall to pieces.
+Cut it up fine and season with pepper, salt and nutmeg to the taste;
+add one-quarter pound of butter, wineglassful wine, and the brains,
+which are not to be boiled with the head. Put in a dish and bake with
+or without paste.--_Mrs. J. D._
+
+
+BAKED CALF'S HEAD.
+
+Boil until tender, then cut into pieces and put into a deep dish with
+pepper, salt, a few cloves, mace, a little thyme.
+
+A spoonful butter with flour, well mixed through the meat, a layer of
+bread crumbs on top. Then add a wineglass of wine and fill up the dish
+with the water the head was boiled in, and bake three-quarters of an
+hour. Garnish with forcemeat balls and rings of hard-boiled eggs, just
+before sending to the table.--_Miss N._
+
+
+VEAL DAUBE.
+
+After the head of a calf is skinned and the feet prepared by taking
+off the hoofs, scraping, etc., throw them into cold water for
+twenty-four hours. Put them in a boiler of cold water, and simmer
+until the flesh leaves the bones and there is but little water left.
+
+Throw in salt, pepper, minced onion, parsley, and thyme; take the meat
+and bones out. Beat up two eggs until light, add two tablespoonfuls
+cold water, then the liquor from the boiler. Stir all together, boil
+up and strain on the meat from the head, which must first be cut up or
+picked fine and chopped with six hard-boiled eggs, and seasoned to the
+taste with the juice of one lemon and wineglass of jelly. This is set
+aside in a mould or bowl and eaten cold with garnish of scraped
+horseradish and parsley. The calves' feet make another good dish by
+drying first, then dipping in batter made of an egg, one spoonful of
+flour, one small teacupful milk, with a little salt, and
+frying.--_Mrs. S. T._
+
+
+
+
+MUTTON AND LAMB.
+
+
+When the weather will admit of it, mutton is better for being kept a
+few days before cooking. The saddle, which is considered the finest
+piece, consists of the back or loin and upper part of the hind legs.
+In getting this nice roast, however, you spoil the hind quarter, as
+the saddle takes some of the nicest parts of this and leaves it too
+dry to cook by itself. The hind quarter and loin together make a very
+nice dish--the latter being fat and juicy.
+
+The fore quarter is sometimes cut by taking off the shoulder and
+taking the rib-piece, making a piece called the brisket or breast, and
+many persons esteem this the choicest part of the mutton. The ribs cut
+next to the back are used for mutton chops.
+
+When you have a large supply of mutton on hand, it is well to put the
+hind quarters in brine, as you can thus corn them as nicely as beef.
+As mutton spoils easily, this plan is very advisable.
+
+Whilst boiled mutton is very nice, lamb is spoiled by this mode of
+cooking. If lamb is to be roasted, it should be covered with the caul,
+as the fat, dripping from this, will preserve the moisture of the
+meat.
+
+In carving the fore quarter of lamb, first take off the shoulder and
+then cut the ribs in strips.
+
+Lamb is seldom cut except in quarters, and when nicely cooked there is
+nothing better. It should be four months old before being eaten. The
+season for lamb is from May to August, whilst that for mutton is from
+August to Christmas.
+
+
+TO ROAST MUTTON.
+
+The hind quarter is the nicest part of the mutton to roast, and
+requires longer to cook than lamb. Put it in a pot of boiling water
+and let it simmer one hour. Lift it into a baking-pan, rub with salt
+and pepper (too much salt makes the meat tough). Rub over it a little
+lard and then dredge with flour: skim off the top of the water and
+pour over it. Set it in a hot oven, basting frequently to prevent it
+from being hard and dry; roast till thoroughly done. This is nice to
+set aside for a cold dish, garnished with horseradish and eaten with
+currant jelly.--_Mrs. P. W._
+
+
+ROAST LEG OF MUTTON.
+
+Choose young and tender mutton. Take off the shank--wash it well; let
+it lie fifteen or twenty minutes in salt water to take the blood out.
+Rub with little salt and pepper well. Lay on a grate, which will go
+nicely in a baking-pan, over one pint boiling water; break the bones
+of the shank in the water, adding more pepper and salt. Set it in a
+very hot oven, and baste frequently to prevent it from being hard and
+dry. When it is of a light brown, cover with sheets of buttered paper.
+Place it on a dish; add minced parsley to the gravy, which should be
+brown. Cover the roast with grated brown cracker and garnish at
+intervals with chopped parsley; pour the gravy in the dish, not over
+it. Mutton should always be perfectly done.--_Mrs. S. T._
+
+
+ROAST SADDLE OF MUTTON.
+
+Trim the joint carefully, roast it at a brisk, clear fire; baste
+frequently, and when done dredge it plentifully with salt, and serve
+with the gravy well freed from fat.
+
+
+TO BOIL A LEG OF MUTTON.
+
+Make a paste of flour quite plain, mixed stiff with water, roll out as
+for a meat pudding; break and turn in the shank bone; then cover the
+leg of mutton carefully with the paste; tie up tight in a well-floured
+cloth. Have ready sufficient boiling water, place in the joint, allow
+ten minutes for checking the boiling, and twenty minutes for each
+pound of meat. Carefully remove the paste, which can be done by one
+cut longitudinally and one cut across. Strain the gravy and serve as
+usual.
+
+
+BOILED LEG OF MUTTON.
+
+Dip a cloth in hot water, tie up the mutton and put in boiling water.
+Boil slowly for two hours, or longer, if not kept constantly
+boiling.--_Mrs. R._
+
+
+BROILED MUTTON.
+
+After a leg of mutton has been washed and wiped dry, place in a cloth
+that has been dipped in boiling water. Roll it up, pin and tie
+securely; put in a pot of boiling water. Let it simmer several hours,
+removing the scum that rises when it first begins to boil. If a small
+leg of mutton, it will require a shorter time to cook than a large
+one. Just before it is done, add enough salt to season it properly,
+half an onion, and one heaping teaspoonful of black pepper. When this
+has properly seasoned the meat, take from the fire, unwrap and drain.
+Serve with drawn butter, adding capers or nasturtium seed, or if you
+have neither, use chopped sour pickle instead. Mutton should always
+be served with caper sauce, if possible.--_Mrs. S. T._
+
+
+TO COOK A SADDLE OF MUTTON.
+
+Meats are all better for being kept a day or two before cooking,
+particularly mutton. If the mutton be tender, do not boil it, but put
+it in a pan of water, set it on the stove, and cook slowly, basting
+constantly with the gravy or water in the pan; with pepper and salt to
+taste. Just before it is done, put some scraped horseradish over it,
+and garnish the dish with the same; add a little ground mustard and
+grated bread or cracker; pour the gravy over it, and grate bread over,
+and set aside to cool. This is for cold mutton. All meats are better
+for roasting before a fire than in a stove.--_Mrs. P. W._
+
+
+SADDLE OF MUTTON.
+
+This should be covered with paper, and carefully roasted or baked.
+Season with a little pepper and salt; garnish with horseradish.
+
+
+ICED SADDLE OF MUTTON.
+
+Reserve the drippings from the meat when it is roasting. After the
+saddle is nicely cooked, let it get cold. Then take the white part of
+the gravy and melt it to the consistency of cream. Pour this over the
+saddle until it is covered with a white coat; if it appears rough,
+warm an iron spoon and pass over it until it is smooth. Place it on a
+dish, and dress the dish all round with vegetable flowers and curled
+parsley, using the parsley to ornament the saddle also.--_Mrs. Judge
+S._
+
+
+TO CORN MUTTON.
+
+Mutton being less apt to keep than other meat, it is well, when you
+have an over-supply, to corn it exactly as you would corn beef.--_Miss
+R. S._
+
+
+SHOULDER OF MUTTON CORNED.
+
+Take a small shoulder of mutton, rub it with
+
+     2 ounces salt.
+     2 ounces sugar.
+     ½ ounce saltpetre.
+
+After twenty-four hours, rub it again with the pickle; next day boil
+this in paste like the leg of mutton. Serve smothered in onion sauce.
+
+
+MUTTON CHOP.
+
+Get from your butcher nicely shaped mutton chops, not too long. Put
+them into a pan with pepper and salt, and barely enough water to cover
+them.
+
+Cover close and simmer till done; drain, wipe dry; pepper, salt and
+butter them; with a spoon, cover with an egg beaten stiff. Sift over
+pounded crackers. Put in a pan and set in an oven to brown.--_Mrs. S.
+T._
+
+
+MUTTON CHOPS DRESSED WITH TOMATOES.
+
+Place in a pan tomatoes peeled and chopped; season with butter,
+pepper, sugar, and salt.
+
+Take from your gridiron some nicely broiled mutton chops; put into a
+pan, cover close, and simmer for fifteen minutes. Lay the chops on a
+hot dish, put on a little butter, pepper and salt.
+
+With a spoon, cover each chop with tomatoes. Sift over pounded cracker
+and serve.--_Mrs. S. T._
+
+
+MUTTON CHOP.
+
+Cut the steaks; pepper and salt them. Broil them lightly on both
+sides; take them off the gridiron, lay them on a spider. Slice up one
+large onion and stew until it becomes tender; put a layer between each
+chop and stew until they become tender. Take out the steaks, cover
+them closely or tilt the gravy to the side of the vessel, till it is
+brown; stir in a lump of butter.--_Mrs. A. P._
+
+
+_Mutton Chop._
+
+Mushroom catsup is a nice flavoring. Put pepper and salt on the chops
+and lay them in melted butter; when they have imbibed sufficient, take
+out and cover with grated bread crumbs and broil.--_Mrs. R._
+
+
+BROILED MUTTON CHOPS.
+
+Beat the mutton chops till tender; then trim, making them of uniform
+size and shape; pour on them boiling water. Let them remain in it a
+minute, dry them and rub with pepper, salt, and fresh butter. Lay on a
+gridiron over hot coals, always remembering to cover them while
+broiling. Turn them, and as soon as nicely browned place in a hot
+dish, pepper again, pour over them melted butter, and serve.--_Mrs. S.
+T._
+
+
+MUTTON STEW.
+
+Cut slices of rare mutton and put on to stew in a little water; when
+nearly done put in--
+
+     1 teacup of sweet pickle vinegar.
+     3 large spoonfuls jelly.
+     A little salt.
+     1 teaspoonful mustard.
+     ½ teacup of walnut catsup.
+     Butter size of an egg.
+
+Stew slowly a short time.--_Mrs. F. D._
+
+
+_Mutton Stew._
+
+Slice cold mutton or lamb, lay it in a baking dish; put in--
+
+     1 teaspoonful black pepper.
+     1 teaspoonful red pepper.
+     1 teaspoonful celery-seed, pounded.
+     Rather more than 1 teaspoonful each of pounded cloves, cinnamon
+       and mace.
+     1 teacup of yellow pickle vinegar.
+     1 glassful wine.
+
+Slice up a little yellow pickled cucumber, sugar to taste, one-quarter
+pound butter, one roll of light bread broken in small pieces or cut in
+little slices, and toasted before used.
+
+In preparing this dish put a layer of the meat and seasonings
+alternately.
+
+The peppers, celery-seed, cloves, cinnamon, and mace must all be
+pounded fine.--_Mrs. C._
+
+
+GRILLED SLICES OF MUTTON.
+
+Cut some rather thick slices of underdone cold mutton, score them well
+and rub in plentifully some common mustard, salt, and cayenne pepper;
+then broil them over a clear fire, and serve with onion sauce.
+
+
+SHEEP'S TONGUES.
+
+Boil them till the skin can be taken off; split them, and put them
+into a stew-pan, with some gravy, parsley, mushrooms, and one minced
+shallot, and some butter, some pepper, and salt.
+
+Stew till tender, and strain the gravy over them; or they may be
+glazed and served with the gravy under them. Sheep's tongues may also
+be skinned, larded, braised, and glazed; and served with onion sauce.
+
+
+TO ROAST LAMB.
+
+The hind quarter is the nicest piece for roasting. Drop it in a pot of
+boiling water; boil half an hour, put it in a pan, dredge it with
+lard, pepper, flour, a little salt; skim the top of the water in which
+it is boiled, and pour over it; as soon as the gravy accumulates in
+the pan keep it basted frequently to prevent it from being hard and
+dry. Lamb should be cooked done to be good.--_Mrs. P. W._
+
+
+TO GRILL A SHOULDER OF LAMB.
+
+Half boil it, score and cover it with egg, crumbs, and parsley
+seasoned as for cutlets. Broil it over a very clear, slow fire, or
+put it in a Dutch oven to brown it; serve with any sauce that is
+liked. A breast of lamb is often grilled in the same way.
+
+
+LAMB'S HEAD TO FRICASSEE.
+
+Parboil the head and haslet (the liver excepted); cut the meat in
+slices from the head; slice the heart, tongue, etc., and fricassee as
+for chicken. Have the liver fried in slices with the sweetbreads and
+slices of bacon and bunches of parsley. Pour the fricassee into the
+dish, and garnish with the fried pieces.--_Mrs. R._
+
+
+LAMB'S HEAD.
+
+Boil the head and liver, but so as not to let the liver be too much
+done. Take up the head, split it through the bone, which must remain
+with the meat on. Cut the meat across and across with a knife, grate
+some nutmeg on it and lay it on a dish before a good fire; then throw
+over it some grated bread crumbs, some sweet herbs, some allspice, a
+little lemon peel chopped fine, a very little pepper and salt. Baste
+it with butter, and dredge a little flour over it.
+
+Just as it is done, take one-half the liver, the lights, the meat, the
+tongue; chop them small with six or eight spoonfuls water or gravy.
+First shake some flour over the meat and stew it together; then put in
+the gravy or water, a good piece of butter rolled in a little flour,
+pepper and salt, and what runs from the head in the dish. Simmer all
+together a few minutes, and add half a spoonful of vinegar; pour it on
+the head. Lay the head on the centre of the mince-meat; have ready the
+other half of liver, cut in pieces and fried quickly with slices of
+bacon and lemon; lay these around the dish and serve.--_Mrs. T._
+
+
+DECORATIONS AND GARNISHES FOR COLD MEATS AND SALADS.
+
+The day before giving a dinner or evening entertainment, gather up
+medium and small sized pure white and yellow turnips, carrots, red and
+pink beets, the different colored radishes. From these the most
+beautiful flowers can be cut; camellias, roses, dahlias, tulips,
+tuberoses, etc. No explicit directions can be given except, first,
+smoothly to pare each vegetable, taking care not to keep them too near
+the fire, which will cause them to wilt and lose the waxy freshness
+which makes them so beautiful. Each flower may be laid on a cluster of
+green leaves or curled parsley, and over the cold meats, and around
+the edge of the dish.
+
+The cutting of these flowers makes a charming and interesting pastime
+for the young members of the family, in the evening before.--_Mrs. C.
+G._
+
+
+
+
+POULTRY.
+
+
+In summer, kill and dress the poultry the day beforehand, except
+chicken for frying, which is not good unless killed the same day it is
+eaten.
+
+The best way to kill a fowl is to tie it by its legs, hang it up, and
+then cut off its neck. In this way, it dies more quickly, suffers
+less, and bleeds more freely.
+
+It is best to pick fowls dry; though, if you are pressed for time, you
+may facilitate the picking of chickens, as well as of partridges and
+other small birds, by putting them first into water, hot, but not
+boiling. Then take off the feathers carefully, so as not to break the
+skin. Never scald a turkey, duck or goose, however, before picking.
+
+To draw the crop, split the skin of all poultry on the back of the
+neck. Pull the neck upward and the skin downward, and the crop can be
+easily pulled out. Then cut off the neck close to the body, leaving
+the skin to skewer at the back of the neck after the dressing has been
+put in. Make an incision under the rump lengthwise, sufficient to
+allow the entrails to be easily removed. Be careful not to break the
+gall, and to preserve the liver whole. Cut open the gizzard, take out
+the inner skin, and wash both carefully. Wash the bird inside several
+times, the last time with salt and water. Some persons object to using
+water inside or outside, but I consider it more cleanly to wash the
+bird first and then wipe it dry with a clean towel. It should then be
+hung with the neck downwards till ready to cook.
+
+The head, neck, and feet, after being nicely washed and the bones in
+them broken, should be stewed in the gravy, as they make it much
+richer.
+
+It is said that throwing chickens into cold water immediately after
+they have finished bleeding, and allowing them to remain there ten or
+fifteen minutes, will make them deliciously tender, which can be
+accounted for scientifically. Frozen fowls or game should be thawed
+gradually, by being laid in cold water. If cooked without being
+thawed, it will require double time, and they will not be tender nor
+high-flavored.
+
+The tests by which you may tell the age of a turkey are these. An old
+turkey has rough and red legs, and if a gobbler, long spurs, while
+young turkeys have black legs, and if gobblers, small spurs. The
+fatter they are and the broader their breasts, the better. When
+dressed, the skin should be a yellowish white, and, if tender, you may
+easily rip it with a pin. If, when you bend back the wings, the sinews
+give and crack, this is another test of the turkey being young, and
+the same test will apply to other fowls. The bill and feet of an old
+goose are red and hairy. A young goose has pen feathers and its flesh
+is whiter than that of an old one.
+
+If young, the lower part of a hen's legs and feet are soft and smooth,
+while a young cock has small spurs. When dressed, the flesh should be
+white and the fat a pale yellow. Turn the wing back, and if the sinews
+snap it is a sign the chicken is young.
+
+A few words on the subject of carving may not be out of place here. A
+sharp knife, with a thin and well tempered blade is essential to good
+carving. In carving a turkey, cut off first the wing nearest to you,
+then the leg and second joint, then slice the breast till a rounded,
+ivory-shaped piece appears. Insert the knife between that and the
+bone, and separate them. This part is the nicest bit of the breast.
+Next comes the merry-thought. After this, turn over the bird a little,
+and just below the breast you will find the oyster, which you will
+separate as you did the inner breast. The side bone lies beside the
+rump, and the desired morsel can be taken out without separating the
+whole bone. Proceed with the other side in the same way. The fork need
+not be removed during the whole process.
+
+Chicken and partridges are carved in the same way.
+
+
+ROAST TURKEY.
+
+Wash nicely in and out. Plunge into boiling water ten minutes. Have
+ready a dressing of
+
+     Bread crumbs.
+     Hard boiled eggs, chopped fine.
+     1 tablespoonful butter.
+     Minced parsley, thyme and celery.
+
+After rubbing the cavity well with salt and pepper and putting in a
+slice of pork or bacon, fill with the above dressing. Do the same also
+to the crop, so as to make the turkey look plump. Rub the turkey well
+with butter and sprinkle salt and pepper over it. Dredge with flour.
+Lay in the pan with a slice of pork or bacon and a pint of boiling
+water. Lay the liver and gizzard in the pan with it. Put in a hot
+oven, basting and turning frequently till every part is a beautiful
+brown. When the meat is amber color, pin a buttered sheet of writing
+paper over it to keep it from becoming hard and dry. Cook three or
+four hours. Season the gravy with minced parsley and celery and serve
+with cranberry sauce.--_Mrs. S. T._
+
+
+_Roast Turkey._
+
+Wash the turkey thoroughly inside and out, having removed the
+insides. Make a dressing of bread soaked in cold water, drained and
+mashed fine, a small piece of melted butter or salt pork chopped,
+pepper and salt, sweet herbs, a hard boiled egg, chopped fine.
+
+Any kind of cooked meat is good, minced fine and added to the
+dressing. The body and crop must be filled with the dressing and sewed
+up. The giblets ought to be boiled tender, if they are to be used. Use
+the water in which they are boiled, for gravy, adding a little of the
+turkey drippings, seasoning with pepper, salt, and sweet herbs, and
+thickening with a little flour and water, mixed smoothly. Place where
+it will boil.
+
+When the fowl is put on to roast, put a little water into the
+dripping-pan. At first it should be roasted slowly and basted
+frequently. Tie up the wings and legs before roasting, and rub on a
+little butter and salt. Serve with drawn butter.--_Mrs. W._
+
+
+_Roast Turkey._
+
+Put the gizzard, heart and liver in cold water and boil till tender.
+When done, chop fine and add stale bread, grated, salt and pepper,
+sweet herbs, if liked, two eggs well beaten.
+
+Fill the turkey with this dressing, sew the openings, drawing the skin
+tightly together. Put a little butter over the turkey and lay it upon
+the grate of your meat-pan. Cover the bottom of the pan well with
+boiling water. In half an hour, baste the turkey by pouring over it
+the gravy that has begun to form in the pan. Repeat this basting every
+fifteen minutes. In an oven of average temperature, a twelve-pound
+turkey will require at least three hours' cooking.--_Mrs. A. D._
+
+
+ROAST TURKEY, WITH TRUFFLES.
+
+Truffles must be peeled, chopped and pounded in a mortar; one and a
+half pound will do for one turkey. Rasp the same amount of fat bacon
+and mix with the truffles and stuff the turkey with it. This dressing
+is usually placed in the turkey two days beforehand, to impart its
+flavor to the fowl. Lay thin slices of fat bacon over the breast of
+the turkey, cover it with half a sheet of white paper, and roast two
+hours. Chestnuts dressed in the same way as truffles are found an
+excellent substitute.--_Mrs. S. G._
+
+
+BOILED TURKEY.
+
+Wash well with cold water, then put on in milk-warm water, either tied
+in a coarse cloth dredged with flour or with a half-pound of rice in
+the water. Keep well under water, and boil slowly three hours, adding
+salt just before it is done. When perfectly done and tender, take out
+of the pot, sprinkle in the cavity a little pepper and salt, and fill
+with oysters stewed just enough to plump them, and season, with
+butter, pepper, salt and vinegar. Place in a dish and set in a steamer
+to keep hot. Strain the liquor in which the oysters were scalded, add
+drawn butter, chopped celery, parsley and thyme; pour over the turkey,
+and serve. If not convenient to use oysters, use egg and butter sauce.
+Garnish with sliced lemons.--_Mrs. S. T._
+
+
+_Boiled Turkey._
+
+Prepare the turkey as for roasting. Tie it in a cloth or boil rice in
+the pot with it, if you wish it to look white. It is improved by
+boiling a pound or two of salt pork with it. If soup is made of the
+liquor, let it stand till next day and skim the fat. Season after
+heating.--_Mrs. W._
+
+
+TO STEAM A TURKEY.
+
+Rub butter, pepper and salt inside the turkey after it has been well
+washed, fill with oysters, sew up, lay in a dish and set in a steamer
+placed over boiling water. Cover closely and steam from two hours to
+two and a half. Take up, strain the gravy which will be found in the
+dish. Have an oyster sauce ready, prepared like stewed oysters, and
+pour into it this gravy thickened with a little butter and flour. Let
+it come to a boil and whiten with a little boiled cream. Pour this
+over the steamed turkey and send to the table hot. Garnish with
+sliced lemons.--_Mrs. S. T._
+
+
+TURKEY HASH.
+
+Cut up the meat very fine. Stew the bones in a little water, then stir
+into this water the meat, adding a large tablespoonful butter, a cup
+of cream, salt and pepper, a little chopped parsley, thyme or celery
+(or else a very few celery-seeds). Stew all together.--_Mrs. R._
+
+
+DEVILLED TURKEY.
+
+Place the legs and wings (jointed) on a gridiron. Broil slowly. Have
+ready a sauce made of--
+
+     1 tablespoonful pepper vinegar.
+     1 tablespoonful made mustard.
+     1 tablespoonful celery sauce.
+     1 tablespoonful acid fruit jelly.
+     A little salt and pepper.
+
+Lay the broiled turkey on a hot dish. Pour the dressing and sift
+pounded cracker over it.--_Mrs. S. T._
+
+
+POTATO STUFFING FOR TURKEYS AND OTHER FOWLS.
+
+Mash smoothly six good-sized boiled Irish potatoes. Chop a small onion
+very fine and fry a light brown, in a frying-pan, with a
+dessertspoonful lard. Then add the potatoes with salt and pepper, and
+a lump of butter as large as a walnut. To this add one well beaten
+egg, stirring till perfectly dry. If for geese or ducks, add a little
+sifted sage and a small quantity of red pepper.--_Mrs. McG._
+
+
+BONED TURKEY.
+
+The turkey must be full grown, moderately fat, and picked dry. Do not
+remove the entrails. Cut off the neck about one inch from the body.
+Take off the wings above the second joint and cut off the legs as
+usual. With a sharp pointed knife, split the skin from the end of the
+neck to the rump. Run the knife between the bones and flesh on one
+side, till you come to where the wing and leg join the body. Twist
+the wing and raise it, cracking the joint. Separate it from the body.
+Then proceed with the leg in the same way, on the same side. Run the
+knife between the bones and flesh till you reach the breast bone.
+Repeat this on the other side. Take out the craw. Carefully run a
+sharp knife under the rump, detaching it from the bone without cutting
+the skin, as it must come off with the flesh. Hold the turkey by the
+neck and pull the skin carefully down, until the upper part of the
+breast bone is uncovered. Cut the flesh from the bone on both sides,
+till the end of the bone is nearly reached. The turkey must now be
+laid on the back and held by the neck, the front of the turkey being
+toward you. Take hold of the skin of the neck with the left hand,
+pulling downwards with a knife in the right hand, separate the skin
+from the end of the bone. The whole of the turkey is now detached from
+the carcass. Lay it on a table with the skin down. Pull the bones from
+the wings and legs, first running the knife around so as to leave the
+flesh. Pull out all the tendons of the legs. Push them and the wings
+inside. Cut off the ring under the rump. All this must be done slowly
+and carefully. Have ready a half-dozen slices of salt pork, and a
+salad made of shoat, veal or lamb, chopped and seasoned, as turkey
+salad, with celery, etc. Mix with this salad three or four large Irish
+potatoes, boiled and mashed, with a spoonful of butter. Now lay the
+turkey on the table, inside up and the neck from you; pepper and salt
+it; lay three or four slices of pork on it, then a layer of the salad;
+pork again and salad alternately until filled; draw the two sides
+together and sew it up, giving it as near as possible its proper
+shape. Sew it up carefully in a cloth, place in a kettle of the proper
+shape, cover with boiling water, adding the broken bones, three pounds
+fresh lean beef, parsley, thyme, onions and two dozen whole black
+peppercorns, with salt to the taste. Simmer three hours, then take it
+from the water and remove the towel. Carefully remove all
+discolorations and settlings of the water from the turkey. Scald a
+clean cloth, wrap it up again; place it on its back, put a dish over
+it with a weight on it and set it in a cool place till next day.
+Unwrap and remove the twine with which it was sewed. Glaze it with a
+little meat jelly; just before the jelly congeals sift over a little
+cracker browned and pounded; decorate with meat jelly and serve.
+Directions for preparing meat jelly follow.--_Mrs. S. T._
+
+
+MEAT JELLY FOR BONED TURKEY.
+
+As soon as the water in which the turkey was boiled is cold, take off
+all the fat and strain it, put it in a porcelain-lined kettle; two
+ounces gelatine, three eggs, with shells, a wine-glass of sherry, port
+or madeira wine; stir well. Add one quart of the strained liquor; beat
+rapidly with an egg-beater, put it on the fire and stir until it
+boils. Simmer ten or fifteen minutes. Sprinkle in a pinch of turmeric
+and strain just as any other jelly. When congealed break it up and
+place around the turkey. Cut some in thick slices and in fanciful
+shapes with paste cutters. Place some of these lozenges over the
+turkey and border the edges of the dish with them.--_Mrs. S. T._
+
+
+CHICKENS.
+
+These, whether for boiling or roasting, should have a dressing
+prepared as for turkeys. Six spoonfuls of rice boiled with the
+chickens will cause them to look white. If the water is cold when they
+are put in, they will be less liable to break. They are improved by
+boiling a little salt pork with them. If not thus boiled, they will
+need salt.
+
+For broiling, chickens should be split, the innards taken out, and the
+chickens then washed. Broil very slowly till done, placing the bony
+side down; then turn it and brown the other side. Forty minutes is the
+medium time for broiling a chicken.
+
+For roast chicken, boil the gizzard and liver by themselves, and use
+the water for gravy.--_Mrs. Col. W._
+
+
+ROAST CHICKEN.
+
+Chicken should never be cooked the same day it is killed. Wash well
+with cold water, then pour boiling water over it and into the cavity.
+Rub the latter with salt and pepper, and fill with a dressing made of
+bread soaked in water and squeezed out, a tablespoonful butter, a
+little salt, pepper and parsley.
+
+Rub the chicken well with butter. Sprinkle pepper and salt over it and
+dredge with flour. Lay it into a pan with a slice of pork or bacon and
+a pint of water. Let it simmer slowly two hours, basting and dredging
+frequently. Turn the chicken so each part may be equally browned. Add
+chopped thyme and parsley to the gravy.
+
+Some persons think ground ginger a more delicate flavoring for the
+dressing than pepper.--_Mrs. S. T._
+
+
+TO BOIL CHICKEN.
+
+Never boil the same day the chicken is killed. Soak them overnight in
+weak salt and water. Place in a kettle of water, with a handful of
+rice and a little milk to make the chicken white. Simmer slowly two or
+three hours, removing the scum that rises when the chicken first
+begins to boil. Keep under the water, with an inverted deep plate.
+Just before taking off the fire, add salt to the taste. Lay on a hot
+dish near the fire. Skim off the fat from the top of the liquor,
+strain it and add chopped celery, parsley and thyme, drawn butter, a
+little pepper and salt, or, if preferred, six hard-boiled eggs chopped
+fine.--_Mrs. S. T._
+
+
+TO STEAM CHICKEN.
+
+Soak two hours, in salt and water, a fat young pullet. Drain and dry.
+Rub in the cavity a little salt and pepper and a large lump of butter.
+Fill with large, plump oysters, seasoned with pepper and salt, and sew
+up. Lay the chicken on a dish or pan, and set it inside a steamer,
+which close and keep over boiling water four hours. When thoroughly
+done, lay on a dish and pour over it drawn butter or celery sauce.
+Garnish with curled parsley, and serve.--_Mrs. S. T._
+
+
+SMOTHERED CHICKEN.
+
+Kill the day before it is smothered. Split open the back, as if to
+broil. When ready to cook, wipe dry with a clean towel, rub well with
+butter and sprinkle with pepper and salt. Put in a pan with a slice of
+bacon or pork and a pint of water. Simmer an hour or more, basting
+frequently. When thoroughly done, place on a hot dish.
+
+Stir into the gravy remaining on the fire a beaten egg, mixing it
+carefully. Pour this into the dish, but not on the chicken. Sift over
+it cracker, first browned and then pounded. Garnish with parsley, and
+serve.--_Mrs. S. T._
+
+
+STEWED CHICKEN.
+
+Cut up the chicken as if to fry, adding the prepared head and feet.
+Soak in weak salt and water. If for dinner, do this immediately after
+breakfast.
+
+An hour and a half before dinner, put in a saucepan, covering well
+with water. Let it simmer slowly for one hour. Take it out with a fork
+and lay in a bowl. Add a teacup milk and half a teaspoonful black
+pepper to the liquor. Let it boil up and strain on the chicken. Rinse
+the saucepan and return all to the fire. Beat one egg with a
+tablespoonful of flour and one of milk until quite smooth. Mince some
+parsley, thyme, and a very little onion, and stir all into the
+saucepan. Then put in a tablespoonful of butter. Stir around and pour
+into a dish in which small pieces of toast have been neatly arranged.
+Garnish with curled parsley.--_Mrs. S. T._
+
+
+_Stewed Chicken._
+
+Cut up and lay in salt and water. Put them in water enough to cover
+them, with some slices of middling. Let them boil till nearly done.
+Then put in the dumplings, made like biscuit but rolled thin, and let
+them boil till done. Roll a piece of butter in flour, with pepper,
+salt, chopped parsley and celery, or a little celery-seed. When the
+gravy is thick enough, pour in a teacup of cream or milk, and let it
+boil up once. Take off the fire and serve hot.--_Mrs. Col. W._
+
+
+FRIED CHICKEN.
+
+This dish is best when the chicken is killed the same day it is fried.
+Cut off the wings and legs, cut the breast in two, and also the back.
+Wash well and throw in weak salt and water, to extract the blood. Let
+it remain for half an hour or more. Take from the water, drain and dry
+with a clean towel, half an hour before dinner. Lay on a dish,
+sprinkle a little salt over it, and sift flour thickly first on one
+side and then on the other, letting it remain long enough for the
+flour to stick well. Have ready on the frying-pan some hot lard, in
+which lay each piece carefully, not forgetting the liver and gizzard.
+Cover closely and fry till a fine amber color. Then turn over each
+piece and cover well again, taking care to have the chicken well done,
+yet not scorched. Take the chicken up and lay in a hot dish near the
+fire. Pour into the gravy a teacup of milk, a teaspoonful of butter, a
+saltspoon of salt, and one of pepper. Let it boil up and pour into the
+dish, but not over the chicken. Put curled parsley round the edge of
+the dish and serve.--_Mrs. S. T._
+
+
+_Fried Chicken._
+
+Kill the chicken the night before, if you can, and lay on ice, or else
+kill early in the morning. When ready, wipe dry, flour it, add pepper
+and salt, and fry in a little lard. When nearly done, pour off the
+lard, add one-half teacup water, large spoonful butter, and some
+chopped parsley. Brown nicely and serve. Meal mush fried is nice with
+the chicken.--_Mrs. Col. W._
+
+
+TO DRESS CHICKENS WITH TOMATOES.
+
+Fry till a light brown. Then add some tomatoes, cut in small pieces,
+with the juice. Strain the tomatoes from the seed, season them with
+salt, pepper, a little sugar, and let them stew.--_Mrs. J. B. D._
+
+
+TO FRICASSEE CHICKEN.
+
+Wash and joint the chicken; place the pieces in a stew-pan with the
+skin side down. Sprinkle salt and pepper on each piece. Add three or
+four slices of pork, stew till tender, take them out and thicken the
+liquor with flour, and add a piece of butter the size of a hen's egg.
+Replace the chicken in the pan and let it stew five minutes longer.
+When it is taken up, soak in the gravy some pieces of toast, put them
+on plates and lay the chicken on the toast, pouring the gravy over it.
+To brown the chicken, stew till tender, without the pork; brown the
+pork, take that up, then put in the chicken and fry a light
+brown.--_Mrs. Col. W._
+
+
+TO BROIL CHICKEN.
+
+Kill the chicken the day before using, split open in the back, nicely
+clean, and, if the weather is warm, slightly sprinkle with salt. If
+for breakfast, half an hour before press between the folds of a clean
+towel till dry, grease well with fresh butter, sprinkle with pepper
+and salt and lay on a gridiron, over hot coals, with the inside of the
+chicken down. Let it cook principally from this side, but turn often
+till the outside of the chicken is of a bright, yellow brown. When
+thoroughly done, pour over it melted butter, sprinkle pepper, and sift
+pounded or grated cracker.--_Mrs. S. T._
+
+
+CHICKEN PIE.
+
+Cut up the chicken and place in a deep oven with one large spoonful of
+lard. Let it brown a little and add one onion, parsley, thyme, sage
+and black pepper, to suit the taste. Pour on it a cupful boiling
+water, stir well and let it simmer till well cooked. Just before
+taking from the fire, rub together:
+
+     1 cup cream.
+     1 spoonful butter.
+     Yolks of 2 hard-boiled eggs.
+     1 grated nutmeg and other spices to the taste.
+
+Stir well and pour in a pan lined with a paste.--_Mrs. A. C._
+
+
+_Chicken Pie._
+
+Make into a paste one quart of flour with the weight of four eggs in
+butter and a large spoonful of lard. Put the paste in a deep dish,
+lining the bottom and side with chicken interspersed with layers of
+very thin bacon. Add some large crumbs, some pepper, and a
+quarter-pound butter. Fill the dish with cold water, and yolks of four
+or six hard-boiled eggs, then dredge with flour and put on the top
+crust. Let it bake gradually. It will take two hours to bake.--_Mrs.
+Col. W._
+
+
+CHICKEN PUDDING.
+
+Cut up the chicken and stew it a little, after which lay the pieces in
+a buttered dish with a few bits of butter, a little pepper and salt,
+and a little of the water in which the chicken was stewed.
+
+Make a batter of one quart milk, five eggs, a little salt. Pour this
+batter over the chicken, and bake half an hour.--_Mrs. A. B._
+
+
+_Chicken Pudding._
+
+     10 eggs beaten very light.
+     1 quart rich milk.
+     ¼ pound melted butter.
+     Pepper and salt to the taste.
+
+Stir in enough flour to make a thin, good batter. Put four young
+chickens, nicely prepared and jointed, in a saucepan, with some salt
+and water and a bundle of thyme or parsley. Boil till nicely done,
+then take up the chickens and put in the batter. Put all in a deep
+dish and bake. Serve with gravy in a boat.--_Mrs. Dr. C._
+
+
+CHICKEN PUDDING WITH POTATOES.
+
+Cut up a young chicken as if to fry, and parboil it. Boil and mash
+Irish potatoes. Beat up three or four eggs, add to the potatoes, and
+thin with milk. Season with butter, pepper and salt, stir in the
+chicken, and bake it.
+
+Boiled rice is a good substitute for potatoes.--_Mrs. E. W._
+
+N. B.--Most of the recipes given for turkey apply to pea-fowl, and
+most of those given for chicken may be used for guinea fowl.--_Mrs. S.
+T._
+
+
+TO ROAST GOOSE.
+
+A goose must never be eaten the same day it is killed. If the weather
+is cold, it should be kept a week before using. Before cooking let it
+lie several hours in weak salt and water, to remove the strong taste.
+Then plunge it in boiling water, for five minutes, if old. Fill the
+goose with a dressing made of:
+
+     Mealy Irish potatoes, boiled and mashed fine.
+     A small lump of butter.
+     A little salt or fresh pork chopped fine.
+     A little minced onion.
+     Parsley, thyme, and a pinch of chopped or powdered sage.
+
+Grease with sweet lard or butter. Lay in a pan with the giblets, neck,
+etc. Pour in two teacups of boiling water, set in a hot oven, and
+baste frequently. Turn so that every part may be equally browned.
+Serve with gravy or onion sauce.
+
+The above recipe will answer equally as well for duck.--_Mrs. S. T._
+
+
+DEVILLED GOOSE.
+
+Plunge the goose into a pot of boiling water and let it remain half an
+hour. Fill with a stuffing made of:
+
+Mashed Irish potatoes, a heaping tablespoonful butter, minced onions,
+sage, parsley and thyme, half a teaspoonful black pepper.
+
+Place it in a pan with a slice of fat pork and a pint of broth or
+liquor in which any kind of meat has been boiled.
+
+Mix two tablespoonfuls pepper vinegar, celery vinegar, made mustard,
+and one of acid fruit jelly. Butter the breast of the goose and pour
+this mixture over it, adding salt and pepper to the taste.
+
+Place in a hot oven, dredge with flour and baste frequently till done;
+when serve with its own gravy. This receipt will answer equally as
+well for wild goose.--_Mrs. S. T._
+
+
+TO PREPARE YOUNG DUCKS.
+
+Kill and hang to drain. Plunge, one at a time, in boiling water, then
+immediately in cold water, which makes them easier to pick. Kill some
+days before using, or if obliged to use them the same day as killed,
+they are better roasted.--_Mrs. R._
+
+
+TO STEW DUCKS.
+
+Truss the ducks and stuff them with bread, butter, and onion. Flour
+them and brown them in lard. Have prepared slips of bacon, giblets,
+onion, water, pepper, salt, and a little clove or mace, if you like.
+Put in the ducks and let them stew gently but constantly for two
+hours. Then add the juice of green grapes or of a lemon, or else a
+little lemon pickle. Flour the ducks each time you turn them, and
+thicken with butter rolled in flour.--_Mrs. Col. W._
+
+
+
+
+SALADS.
+
+
+In making salads, be careful to add the vinegar last. Where oil cannot
+be obtained, fresh butter, drawn or melted, is an excellent substitute
+and is indeed preferred to oil by some persons, epicureans to the
+contrary notwithstanding. Always use good cider vinegar in making
+salads, as chemical vinegar is sometimes very unwholesome. Much
+depends on the rotation in which you mix the ingredients for a salad,
+so I would call particular attention to the directions given on this
+point on the subsequent pages.
+
+
+OYSTER SALAD.
+
+     ½ gallon fresh oysters.
+     The yolks of four hard-boiled eggs.
+     1 raw egg, well whipped.
+     2 large spoonfuls salad oil or melted butter.
+     2 teaspoonfuls salt.
+     2 teaspoonfuls black pepper.
+     2 teaspoonfuls made mustard.
+     1 teacup good vinegar.
+     2 good sized pickled cucumbers, cut up fine.
+     Nearly as much celery as oysters, cut up into small dice.
+
+Drain the liquor from the oysters and throw them into some hot vinegar
+on the fire; let them remain until they are _plump_, not cooked. Then
+put them at once into clear cold water; this gives them a nice plump
+look and they will not then shrink and look small. Drain the water
+from them and set them away in a cool place, and prepare your
+dressing. Mash the yolks as fine as you can and rub into it the salt,
+pepper, and mustard, then rub the oil in, a few drops at a time. When
+it is all smooth, add the beaten egg, and then the vinegar, a spoonful
+at a time. Set aside. Mix oysters, celery, and pickle, tossing up well
+with a silver fork. Sprinkle in salt to your taste. Then pour dressing
+over all.--_Mrs. E. P. G._
+
+
+SALMON AND LOBSTER SALAD.
+
+If the salmon salad is made of the fish preserved in cans, drain it
+from the oil and mince the meat fine. Cut up one third as much lettuce
+or celery.
+
+For one box of salmon, boil four eggs hard; lay them in cold water a
+few minutes, shell and separate the whites from the yolks; lay the
+whites aside. Mash the yolks smooth with two tablespoonfuls sweet
+olive oil or one teacup sweet rich milk or cream. The oil makes the
+smoothest and best paste. Dissolve in one teacup vinegar,
+
+     1 tablespoonful sugar.
+     1 teaspoonful salt.
+     2 or more teaspoonfuls fine mustard.
+     Pepper to the taste.
+
+Mix this with the paste and toss lightly over the meat with a silver
+fork. Ornament the dish in which it is served with the green leaves of
+the celery, or with curled parsley and the whites of eggs cut in
+rings.
+
+Lobster salad is prepared in the same way. Take the nicest parts of
+the lobster.--_Mrs. C. C._
+
+
+LOBSTER SALAD.
+
+Chop up one can of lobsters; cut in small pieces as much celery. Then
+cream with one teacup butter, one tablespoonful mustard, one
+tablespoonful sugar, one teaspoonful salt, and yolks of four
+hard-boiled eggs, rubbed smooth; stir in five tablespoonfuls pepper
+vinegar (simply pepper steeped in vinegar and sweetened with a little
+sugar), and pour the mixture over the lobster and celery.--_Mrs. S.
+T._
+
+
+FISH SALAD.
+
+Boil four flounders, or any medium sized fish; when done, take off the
+skin and pick out the bones, then shred very fine. Add pepper and
+salt, one tablespoonful mixed mustard, a half cup vinegar, and half a
+pound butter, and mix all well with the fish. Put into shallow pans,
+set in the oven and bake ten minutes. When cold put over it a little
+Worcestershire sauce, and sherry wine.--_Miss F. N._
+
+
+TERRAPIN SALAD.
+
+Boil them until the shells will come off easily and the nails pull
+out; then cut into small pieces and carefully remove the sand-bag and
+gall.
+
+To three good sized terrapins, take six hard-boiled eggs; remove the
+yolks and rub into a powder with half a pound sweet butter. When
+creamy and light, add one teaspoonful flour. Put this with the meat
+into a saucepan; season with cayenne pepper and salt, and let it boil
+for one or two minutes. Just before taking from the fire, add wine to
+taste, and if desired, a little mace.
+
+Be careful to remove the skin from the legs.--_Mrs. A. M. D._
+
+
+TURKEY SALAD.
+
+Mince the turkey very fine. Have ready the following mixture, for a
+large company.
+
+Twelve or fourteen eggs boiled hard; mash the yolks smooth with one
+spoonful water; add to it pepper, salt, and mustard to the taste. Two
+teaspoonfuls celery-seed, one teacup of fresh melted butter or fine
+olive oil, and pour in strong vinegar to the taste.
+
+Mix the turkey and celery, and pour over the mixture just before
+eating.--_Mrs. F. C. W._
+
+
+_Turkey Salad._
+
+Remove the skin and fat from a turkey; mince the meat fine.
+
+     Mince 2 or 3 slices lean ham.
+     2 or 3 bunches celery.
+     3 or 4 apples.
+     3 or 4 cucumber pickles; mix well together.
+
+Prepare a dressing of the yolks of four eggs, rubbed in a little thick
+cream.
+
+     4 tablespoonfuls butter.
+     2 teaspoonfuls black pepper.
+     2 teaspoonfuls salt.
+     2 teaspoonfuls of mustard.
+     Vinegar to the taste.
+
+     --_Mrs. Dr. S._
+
+
+_Turkey Salad._
+
+Boil two turkeys till well done, pick out all the bones, skin and fat,
+and cut up the balance in small pieces.
+
+Boil one dozen eggs hard, let them cool, then separate the yolks and
+whites, mash the yolks fine, chop the whites very fine and set them to
+one side.
+
+Have a large flat dish, in which put four large spoonfuls mixed
+mustard; pour in a little oil, and with a fork rub it in till smooth,
+then a little vinegar, in which has been melted two full
+tablespoonfuls of salt, then oil, and alternately put in oil and
+vinegar, each time rubbing it in till well mixed. When you have mixed
+a whole bottle of oil and one pint vinegar till it is as smooth as
+butter, add one heaping teaspoonful cayenne pepper, three teaspoonfuls
+celery-seed rubbed fine in a mortar, and one large mango cut fine, put
+in stuffing and all.
+
+Have ready as much celery as you have fowl, cut fine, mix meat and
+celery carefully together, and pour the dressing over all.--_Mrs. E.
+I._
+
+
+CHICKEN SALAD.
+
+One large chicken boiled; when cold remove the skin and chop into a
+dish, over which throw a towel slightly dipped in cold water to keep
+the meat moist. When the celery is cut, put between clean cloths to
+dry.
+
+Take one tablespoonful best mustard, the yolk of one raw egg, which
+drop into a dish large enough to hold all the dressing; beat well for
+ten minutes and slowly add to the mustard one tablespoonful vinegar.
+
+When well mixed add three-eighths bottle of oil, a drop at a time,
+always stirring the same way.
+
+Rub the yolks of six hard-boiled eggs very smooth and stir in half a
+teacup of vinegar. Pour this mixture to the mustard, oil, etc.,
+stirring together as lightly as possible.
+
+Add to the chicken one pint chopped celery, a little yellow pickle,
+and half a loaf of stale bread crumbs, and the oil taken from the
+water in which the chicken has boiled. Salt and pepper to taste.
+
+Pour on the dressing just before serving. If the salad is kept too
+cool the dressing will curdle.--_Mrs. E._
+
+
+_Chicken Salad._
+
+     The meat of 2 boiled fowls chopped very fine.
+     2 or 3 heads of cabbage cut fine.
+     1 cup olive oil.
+     ½ pint vinegar.
+     Yolks of 9 hard-boiled eggs.
+     1 gill made mustard.
+     1 small teaspoonful black pepper.
+     1 small teaspoonful salt.
+
+Mix smoothly with the oil and then add the vinegar.--_Miss N._
+
+
+_Chicken Salad for Thirty-five People._
+
+     Yolks of 4 eggs beaten lightly.
+     ¼ box of mixed mustard, and salt to the taste.
+
+Add slowly, beating all the time, one large sized bottle of best salad
+oil. Lastly, add two-thirds teacup of vinegar.--_Mrs. C. C. McP._
+
+
+_Chicken Salad._
+
+     1 head cabbage.
+     2 heads celery.
+     2 chickens finely minced.
+     10 eggs.
+     3 small cucumber pickles.
+     1 tablespoonful mustard.
+     A little cayenne pepper.
+     ½ cup butter; ½ cup cream.
+     1 onion.
+     1 teaspoonful sugar.
+
+Boil the eggs hard, mash the yolks, put in the seasoning with a little
+vinegar.
+
+Chop up the whites of the eggs, the pickle, chicken, cabbage and
+celery--then mix. If liked, add a little olive oil.--_Mrs. O. B._
+
+
+_Chicken Salad._
+
+Boil a chicken; while warm, mince it, taking out the bones. Put it in
+a stewpan with boiling water. Then stir together until smooth, one
+quarter of a pound butter, one teaspoonful flour and yolk of one raw
+egg; all of which add to the chicken one half at a time, stirring all
+well together.
+
+Season with salt and pepper.
+
+Let it simmer ten minutes; then add half a gill of Madeira wine, and
+send to the table while hot.--_Mrs. P._
+
+
+CELERY SALAD.
+
+     2 boiled eggs.
+     1 raw egg.
+     2 tablespoonfuls melted butter, or 1 of oil.
+     1 tablespoonful sugar.
+     1 teaspoonful mustard.
+     ½ teaspoonful salt.
+     ½ teaspoonful pepper.
+     ½ teacup vinegar.
+
+Rub the yolks of eggs smooth, then add the oil, mustard, etc., the
+vinegar last. Cut the celery into pieces half an inch long. Set all in
+a cool place.
+
+Just before serving sprinkle over a little salt and black pepper, then
+pour over the dressing.
+
+If you have any cold fowl, chicken, or turkey left from dinner, chop
+it up and mix it with some of the above--equal proportions of
+both--and it will make a delicious salad; or a few oysters left in the
+tureen will be a great addition to the celery salad.--_Mrs. S. T._
+
+
+TOMATO SALAD.
+
+     8 large tomatoes.
+     1 tablespoonful made mustard.
+     1 tablespoonful salad oil.
+     2 tablespoonfuls white sugar.
+     4 hard-boiled eggs.
+     1 raw egg beaten.
+     2 teaspoonfuls salt.
+     1 saltspoon nearly full cayenne pepper.
+     ¾ teacup vinegar.
+
+First rub the yolks of eggs smooth, adding mustard, oil, sugar, salt,
+pepper and beaten raw egg--then the vinegar. The tomatoes should be
+peeled and sliced and set in the refrigerator--the dressing also.
+
+Just before serving, cover the tomatoes with ice broken up; sprinkle
+over a little salt and pour over the dressing.--_Mrs. S. T._
+
+
+A SALAD OF TURNIPS.
+
+     Scrape six common sized turnips.
+     Add 2 cups of sugar.
+     1 or more cups vinegar.
+     Mustard, celery-seed, and pepper to taste.--_Mrs. G. A. B._
+
+
+POTATO SALAD.
+
+Boil your potatoes very carefully; or, rather, steam them until very
+dry and mealy; cut in slices and prepare a dressing of egg, onion,
+mustard, oil, pepper, salt, and vinegar, and pour over them.--_W. S.
+S._
+
+
+VEAL AND POTATO SALAD.
+
+Take equal proportions of cold veal and boiled Irish potatoes.
+
+Shred the veal and cut up the potatoes. Season with a little butter or
+oil, vinegar, salt, pepper, celery, and mustard.--_Mrs. R._
+
+
+IRISH POTATO SALAD.
+
+Cut ten or twelve cold boiled potatoes into small pieces. Put into a
+salad bowl with--
+
+     4 tablespoonfuls vinegar.
+     4 tablespoonfuls best salad oil.
+     1 teaspoonful minced parsley.
+     Pepper and salt to taste.
+
+Stir all well that they may be thoroughly mixed; it should be made
+several hours before putting on the table.
+
+Throw in bits of pickle, cold fowl, a garnish of grated cracker, and
+hard-boiled eggs.--_Mrs. C. V. McG., Alabama._
+
+
+POTATO SALAD.
+
+To one quart potatoes mashed fine and rubbed through a colander:
+
+     1 tablespoonful fresh butter.
+     1 teaspoonful salt.
+     1 teacupful rich milk.
+
+Cream all together and beat until light.
+
+Rub the yolks of three hard-boiled eggs with--
+
+     2 teaspoonfuls mustard.
+     2 teaspoonfuls sugar.
+     1 teaspoonful pepper.
+     1 teaspoonful salt.
+     Enough pepper vinegar to moisten.
+
+Then chop the whites of the eggs very fine and mix in.
+
+Put a layer of the potatoes in the salad-bowl and with a spoon put the
+dressing over in spots. Another layer of potatoes, then the dressing,
+and so on, putting the dressing on top. Garnish with curled parsley,
+and serve.--_Mrs. S. T._
+
+
+LETTUCE SALAD.
+
+Take two large lettuces, after removing the outer leaves and rinsing
+the rest in cold water, cut lengthwise in four or six pieces, rub into
+a bowl and sprinkle over them--
+
+     1 teaspoonful salt.
+     ½ teaspoonful pepper.
+     3 ounces salad oil.
+     2 ounces English, or 1 ounce French vinegar.
+
+Stir the salad lightly in the bowl until well mixed. Tarragon and
+chevies, or a little water or mustard cress.--_Mrs. R._
+
+
+SLAW.
+
+     Chop fine one head of cabbage put in a pan.
+     1 cup cream.
+     1½ teaspoonful mustard.
+     1 teaspoonful salt.
+     1 tablespoonful butter.
+     1 tablespoonful sugar.
+     And yolk of one egg, beaten light.
+
+When boiled add one-half cup of strong vinegar; stir well and pour
+over the cabbage.--_Mrs. E. T._
+
+
+COLD SLAW.
+
+Wash well and shred fine, a firm white cabbage.
+
+Boil one teacup vinegar.
+
+One tablespoonful butter in a little flour, stir this in the vinegar.
+
+Beat the yolks of four eggs till light and stir also in the mixture,
+just before taking from the fire.
+
+Add mustard, pepper, and salt, to the butter and flour, before putting
+in the vinegar.
+
+Pour all, when hot, over the cabbage and set away to cool.--_Mrs. M.
+C._
+
+
+_Cold Slaw._
+
+Wash your cabbage and lay in cold water some hours. Have a seasoning
+of egg, mustard, oil, pepper, salt, celery-seed, and vinegar, and pour
+over it. In winter the slaw will keep a day or two.--_Mrs. W._
+
+
+LETTUCE DRESSED.
+
+Take well headed lettuce, chop it fine and pour over a dressing made
+of salt and pepper, mustard, hard-boiled egg, and olive oil.
+
+Cream the yolk of the egg and mustard together with a little oil,
+until quite smooth. Add vinegar if desired.--_Mrs. R._
+
+
+_Lettuce Dressed._
+
+     Lettuce chopped fine.
+     ½ cup vinegar.
+     ½ cup ice-water.
+     1 tablespoonful white sugar.
+     1 teaspoonful salt.
+     1 saltspoonful cayenne.
+     2 hard-boiled eggs, chopped.
+     1 onion chopped.
+     1 tablespoonful made mustard.
+     1 tablespoonful of olive oil.--_Mrs. S. T._
+
+
+
+
+SAUCES.
+
+
+SAUCE FOR SALAD OR FISH.
+
+Yolks of two hard-boiled eggs, mashed well with mixed mustard, pepper,
+salt, three tablespoonfuls salad oil, three of vinegar and one of
+tomato catsup.--_Mrs. J. H. F._
+
+
+FISH SAUCE.
+
+Six hard-boiled eggs, chopped and stirred into two cups of drawn
+butter.
+
+Let it simmer, then add one tablespoonful of pepper-sauce, two
+tablespoonfuls minced parsley, a little thyme, and salt to the taste.
+
+Pour over the fish and slice a lemon over all.--_Mrs. S. T._
+
+
+SAUCE FOR FISH.
+
+Yolks of three eggs, one tablespoonful vinegar, half a tablespoonful
+fresh butter, a little salt.
+
+To be stirred over a slow fire till it thickens, it must only be warm
+or it will curdle and spoil.--_Mrs. S._
+
+
+SAUCE FOR COD'S HEAD.
+
+Take a lobster, stick a skewer through the tail, to keep the water
+out; throw a handful of salt in the water. When it boils put in the
+lobster and boil half an hour; pick off the spawns, if any, and pound
+them very fine in a marble mortar and put them in one-half pound drawn
+butter. Take the meat out of the lobster, pull it in bits and put it
+in your butter; add:
+
+     1 spoonful walnut catsup.
+     1 slice of lemon.
+     1 or 2 slices horseradish.
+     A little pounded mace.
+     Salt and cayenne pepper.
+
+Boil them one minute; then take out the lemon and horseradish, and
+serve it up in the sauce-boat.--_Mrs. R._
+
+
+DUTCH SAUCE FOR FISH.
+
+     ½ teaspoonful flour.
+     2 ounces butter.
+     4 tablespoonfuls vinegar.
+     Yolks of two eggs.
+     Juice of half a lemon.
+     Salt to the taste.
+
+Put all the ingredients, except the lemon juice, into a stewpan; set
+it over the fire and keep constantly stirring. When it is sufficiently
+thick, take it off, as it should not boil. If, however, it happens to
+curdle, strain the sauce through a taminy, add the lemon juice, and
+serve. Tarragon vinegar may be used instead of plain, and by many is
+considered far preferable.--_Mrs. C._
+
+
+MAÎTRE D'HÔTE SAUCE.
+
+It is nothing more than butter-sauce made thus:
+
+     Add to one teacup drawn butter, the juice of one-half lemon.
+     2 teaspoonfuls chopped parsley.
+     A little minced onion and thyme.
+     Cayenne pepper and salt to taste.
+
+Beat with an egg-whip while simmering. Good for almost any dish of
+fish or meat.--_Mrs. S. T._
+
+
+FISH SAUCE.
+
+     3 tablespoonfuls butter.
+     1 wineglassful vinegar.
+     2 wineglassfuls tomato or mushroom catsup.
+
+Pepper, salt, and mustard to the taste. Stew till well mixed.--_Mrs.
+J. D._
+
+
+ANCHOVY SAUCE.
+
+Soak eight anchovies in cold water, for several hours; cut up and stew
+in a very little water for twenty minutes; strain into one teacup
+drawn butter.
+
+Pour all in a saucepan and set it on the fire. Beat it up until it
+comes to a boil; pour into a sauce tureen. Add a little cayenne
+pepper; one squeeze of lemon.--_Mrs. S. T._
+
+
+HORSERADISH SAUCE.
+
+     Grate one teacupful horseradish.
+     1 tablespoonful ground mustard.
+     1 tablespoonful sugar.
+     4 tablespoonfuls vinegar, or olive oil if preferred.
+     Pepper and salt.
+     1 teaspoonful turmeric.--_Mrs. J. H. T._
+
+Celery sauce is good made in the same way, by adding butter instead of
+oil, and celery instead of horseradish.--_Mrs. P. W._
+
+
+MUSHROOM SAUCE, FOR FRIED OR BROILED FISH.
+
+Get fine-grown fresh gathered mushrooms; break them up and sprinkle
+salt over them. Let them lie for the juice to run out, stirring them
+often. When the juice has been extracted, strain it, boil well with a
+little ginger and pepper.
+
+Do not season much, as it is the mushroom flavor to be desired. You
+can add seasoning as required; all necessary to keep it is enough salt
+and pepper.
+
+This makes a nice flavoring for any sauce or gravy mixed with soy or
+lemon pickle.--_Mrs. C. C._
+
+
+PEPPER VINEGAR.
+
+Fill a quart bottle with small peppers, either green or ripe; put in
+two tablespoonfuls sugar, and fill with good cider vinegar.
+
+Invaluable in seasoning sauces, and good to eat with fish or meat. If
+small peppers cannot be obtained, cut up large pods instead.--_Mrs. S.
+T._
+
+
+TOMATO SAUCE.
+
+Scald and peel six large ripe tomatoes; chop them up and stew slowly.
+Cream one tablespoonful butter, one tablespoonful sugar, one
+tablespoonful flour, together.
+
+When the tomatoes are thoroughly done, and reduced to a fine pulp, add
+pepper and salt.
+
+Stir the butter, sugar, and flour in. Let boil up and serve.--_Mrs. S.
+T._
+
+
+MUSHROOM SAUCE.
+
+Roll a piece of butter as large as an egg into one heaping teaspoonful
+sifted flour; stir in two tablespoonfuls warm water; let it simmer.
+Pour in one teacup cream, and stir; throw in one pint young mushrooms,
+washed, picked, and skinned; add pepper, salt, another small piece of
+butter.
+
+Let it boil up once, shaking the pan well, and serve.--_Mrs. S. T._
+
+
+ONION SAUCE.
+
+Boil four or five large white onions in salt and water; change the
+water, then drain them. Chop fine and boil with one teacup new milk,
+salt, pepper, and one tablespoonful pepper sauce.
+
+Add drawn butter and serve.--_Mrs. S. T._
+
+
+NASTURTIUM SAUCE.
+
+This is made by stirring into one teacup drawn butter, three
+tablespoonfuls pickled nasturtiums, adding a little salt and pepper.
+Simmer gently and serve.--_Mrs. S. T._
+
+
+APPLE SAUCE.
+
+Pare and slice some tart apples; stew until tender in a very little
+water, then reduce to a smooth pulp. Stir in sugar and butter to the
+taste, a squeeze of lemon juice, and a little nutmeg.--_Mrs. S. T._
+
+
+MINT SAUCE.
+
+     3 tablespoonfuls vinegar.
+     2 tablespoonfuls mint.
+     1 tablespoonful powdered sugar.
+     1 saltspoonful salt.
+
+Mix ten minutes before using.--_Mrs. S. T._
+
+
+_Sauces especially suitable for Fowls, though they may be used for any
+kind of Meats._
+
+
+WHITE SAUCE FOR FOWLS.
+
+Take the neck, gizzard, liver, and feet of fowls, with a piece of
+mutton or veal, if you have any, and boil in one quart water with a
+few whole peppers, and salt, till reduced to one pint; then thicken
+with a quarter pound butter mixed with flour and boil it five or six
+minutes.
+
+Mix the yolks of two eggs with one teacup good cream; put it in the
+saucepan, shaking over the fire till done.--_Mrs. Dr. S._
+
+
+SAUCE FOR BOILED POULTRY.
+
+One stick of white, blanched celery, chopped very small; put it in a
+saucepan with one quart milk and a few black peppercorns; let it boil
+gently, till reduced to one pint. Keep stirring the celery up with the
+milk until it is in a pulp. Thicken the whole with the yolk of one
+fresh egg well beaten, and half a teacup of fresh cream.--_Mrs. S._
+
+
+CELERY SAUCE.
+
+Chop celery into pieces half an inch long, enough to fill one pint
+measure, and stew in a small quantity of water till tender. Add one
+tablespoonful pepper vinegar, a little salt and pepper; pour in one
+teacup cream or milk, then add a sufficient quantity of drawn
+butter.--_Mrs. S. T._
+
+
+EGG SAUCE.
+
+Cut up six hard-boiled eggs, with salt and pepper to taste.
+
+Stir in a sufficient quantity of drawn butter, adding, just as you
+serve, minced onion, parsley, and thyme.--_Mrs. S. T._
+
+
+ASPARAGUS SAUCE.
+
+Parboil one bunch of asparagus, first scraping. When nearly done,
+drain and cut in small pieces. Stew in a teacup of milk, with pepper
+and salt. When done pour into drawn butter, and serve.--_Mrs. S. T._
+
+
+OYSTER SAUCE.
+
+Scald one pint large fresh oysters, just enough to plump them; adding
+one tablespoonful pepper vinegar, a little black pepper and salt.
+
+Pour into a sufficient quantity of drawn butter and serve.--_Mrs. S.
+T._
+
+
+DRAWN BUTTER.
+
+Take one-quarter pound of best fresh butter, cut it up and mix with it
+two teaspoonfuls flour; when thoroughly mixed, put it into a saucepan
+and add to it four tablespoonfuls cold water.
+
+Cover the pan and set it in a kettle of boiling water, shake it round
+continually, always moving it the same way. When the butter is
+entirely melted and begins to simmer, then let it rest until it boils
+up. In melting butter for pudding, some substitute milk for
+water.--_Mrs. Dr. S._
+
+
+_Drawn Butter._
+
+Cream together one-quarter pound fresh butter, with two heaping
+teaspoonfuls sifted flour; add to this six teaspoonfuls water.
+
+Put it in a small tin saucepan and set it in a vessel of boiling
+water, until it begins to simmer, shaking it often.--_Mrs. S. T._
+
+
+_Drawn Butter._
+
+Rub a piece of butter in a little flour, add two or three
+tablespoonfuls boiling water.
+
+Shake continually over the fire without letting it boil, till it
+thickens.--_Mrs. P. W._
+
+
+CRANBERRY SAUCE.
+
+Stew two quarts cranberries; putting only water enough to keep from
+sticking to the bottom of kettle. Keep covered until nearly done, then
+stir in one quart white sugar, and boil until thick. The color is
+finer when the sugar is added just before the sauce is done.--_Mrs. S.
+T._
+
+
+MUSHROOM SAUCE.
+
+Wash and pick one pint young mushrooms, rub them with salt to take off
+the tender skin. Put them in a saucepan with a little salt, nutmeg,
+one blade of mace, one pint cream, lump of butter rubbed in flour.
+
+Boil them up and stir till done, then pour it round the chickens.
+Garnish with lemon.--_Mrs. C. C._
+
+
+
+
+SALAD DRESSINGS.
+
+Take the yolk of one raw egg; add to that one-half tablespoonful of
+either dry or thickly mixed mustard, salt and pepper to your taste.
+
+When well mixed together, add sweet oil in _very_ small quantities, at
+a time, stirring briskly until it is very thick. Then add a little
+vinegar, but not sufficient to make the dressing thin. These are the
+proportions for the yolk of one raw egg, sufficient for four people.
+The quantity of eggs, mustard, etc., must be increased in proportion
+to the quantity of dressing needed.--_Mrs. McK._
+
+
+SALAD DRESSING.
+
+     Beat two eggs. Add butter size of half an egg.
+     ½ teaspoonful mustard rubbed smooth in a little water.
+     4 tablespoonfuls vinegar.
+     ½ teacupful boiling water.
+
+Set it in a bowl on top of the tea-kettle and stir until as thick as
+cream.--_Mrs. W. H. M._
+
+
+DRESSING.
+
+To one tumblerful vinegar, warmed in a stewpan, add four beaten eggs;
+stir for a few minutes till cooked like boiled custard. Then throw in:
+
+     A teaspoonful of salt.
+     1 teaspoonful of sugar.
+     1 teaspoonful of mustard.
+     1 teaspoonful of pepper.
+     A lump of butter size of half an egg, instead of oil.
+
+Stir well and pour out. Will keep for weeks. Good for chicken
+salad.--_Mrs. W._
+
+
+DRESSING FOR SALAD.
+
+Turkey is more economical and better for salad than chicken. To one
+turkey, weighing about nine pounds, allow nine eggs:
+
+     7 hard-boiled eggs.
+     2 raw eggs, yolks and whites beaten separately.
+     To each egg allow 2 tablespoonfuls salad oil, perfectly pure and
+       sweet.
+     1 saltspoonful salt.
+     1 saltspoonful made mustard.
+     2 saltspoonfuls cayenne pepper to the whole amount.
+     Celery to the taste.
+     Lettuce leaves, if in season, using only the heart.
+     The juice of 2 lemons.
+
+This will last a week.--_Mrs. A. M. D._
+
+
+DRESSING FOR CHICKEN SALAD.
+
+To four chickens, the yolks of twelve eggs mashed very smooth with:
+
+     1 raw egg beaten light.
+     ½ teacup of mustard.
+     ½ teaspoonful red pepper.
+     1 teacup salad oil.
+     1 cup of vinegar.
+     1 quart of cut celery.
+     Salt to the taste.--_Mrs. J. W._
+
+
+LETTUCE DRESSING.
+
+     1 raw egg.
+     1 tablespoonful sugar.
+     1 teaspoonful salt.
+     ½ teaspoonful mustard.
+     A little cayenne pepper (never use black pepper on lettuce).
+     2 tablespoonfuls best olive oil.
+     1 tablespoonful vinegar.--_Miss R. S._
+
+DRESSING FOR CABBAGE.
+
+     The yolk of an egg.
+     1 teaspoonful salt.
+     1 teaspoonful mustard.
+     2 teaspoonfuls sugar, mashed smooth.
+     1 cup of cream.
+     Vinegar to your taste.--_Mrs. E. C. G._
+
+
+SANA MAYONNAISE.
+
+The yolks (raw) of two eggs.
+
+Stir in oil, a drop at a time, until it begins to thicken, and then
+pour it in slowly still, but in greater quantities, stirring
+continually. Add cayenne pepper, salt, and vinegar to the taste.
+
+If mustard is liked in the sauce, it must be mixed with the yolks of
+the eggs before dropping the oil.
+
+This sauce should be nearly as thick as soft butter. It makes a
+delicious dressing for lettuce, celery, cold poultry or game; and also
+for cold boiled fish or pickled salmon. If used with the latter, the
+salmon should be placed in the centre of the dish and covered thickly
+with sauce.
+
+Boiled chestnuts, peeled, small pickled onions, sliced cucumbers,
+lettuce, etc., are a great addition, and should be used to dress or
+garnish the dish, but not be mixed with the salmon.--_Mrs. E. P.,
+Cin._
+
+
+SALAD FOR SLAW.
+
+     3 eggs well beaten.
+     Nearly a cup of sugar.
+     1 tablespoonful butter.
+     1 tablespoonful mustard.
+     Pepper and salt to your taste.
+     Tumbler of milk.
+     Tumbler of vinegar.
+
+Stir well over the fire until as thick as custard. Let it cool and
+pour over cabbage.--_Mrs. R. A._
+
+
+DRESSING FOR COLD SLAW.
+
+     1 cup of vinegar.
+     2 eggs well beaten.
+     1 teaspoonful salt.
+     1 teaspoonful mustard.
+     1 tablespoonful sugar.
+     1 tablespoonful butter.
+     A little black pepper.
+
+Mix together the butter, salt, pepper, sugar, mustard; add the eggs
+last.
+
+Have the vinegar boiling and pour it on, stirring all the time. Then
+pour it back in the saucepan and boil a few minutes. Pour on the slaw
+when cold.--_Miss N._
+
+
+LETTUCE DRESSING.
+
+     Yolks of 4 eggs.
+     1 teacup milk.
+     1 teacup vinegar.
+     4 tablespoonfuls oil or melted butter.
+
+After mixing all well together, except the vinegar, let it come to a
+boil. When cold, beat well, add the vinegar, salt, pepper, and made
+mustard to suit the taste. Keep corked in a bottle.--_Mrs. A. M. D._
+
+
+SALAD DRESSING.
+
+Put one tumbler vinegar, and one lump butter, size of an egg, on to
+boil.
+
+Beat up the yolks of three or four eggs, and pour the boiling vinegar
+over them, stirring all the time; return it to the fire and continue
+to stir, until it thickens like custard. When it is perfectly cold add
+one tumblerful cream, into which has been mixed one tablespoonful
+salt, one tablespoonful mustard, two spoonfuls sugar, and one spoonful
+bruised celery-seed.
+
+Bottle the dressing and it will keep for a month.--_Mrs. P._
+
+
+CELERY DRESSING.
+
+     2 tablespoonfuls butter.
+     2 beaten eggs.
+     1 teaspoonful salt.
+     1 teaspoonful mixed mustard.
+     1 cup vinegar.
+     1 cup fresh milk or cream.
+
+Boil and use cold.--_Mrs. I. D._
+
+
+TO DRESS CELERY.
+
+Beat light the yolk of one egg; add:
+
+     2 tablespoonfuls cream.
+     1 tablespoonful white sugar.
+     3 tablespoonfuls vinegar.
+     1 teaspoonful olive oil.
+     1 teaspoonful mustard.
+     1 teaspoonful salt.--_Mrs. Dr. S._
+
+
+
+
+BRUNSWICK STEWS, GUMBO, AND SIDE DISHES.
+
+
+BRUNSWICK STEW.
+
+     A twenty-five cent shank of beef.
+     A five-cent loaf of bread--square loaf, as it has more crumb, and
+       the crust is not used.
+     1 quart potatoes cooked and mashed.
+     1 quart cooked butter-beans.
+     1 quart raw corn.
+     1½ quart raw tomatoes peeled and chopped.
+
+If served at two o'clock, put on the shank as for soup, at the
+earliest possible hour; then about twelve o'clock take the shank out
+of the soup and shred and cut all of the meat as fine as you can,
+carefully taking out bone and gristle, and then return it to the
+soup-pot and add all of the vegetables; the bread and two slices of
+middling are an improvement to it.
+
+Season with salt and pepper to the taste; and when ready to serve,
+drop into the tureen two or three tablespoonfuls butter.
+
+This makes a tureen and about a vegetable-dish full.--_Mrs. R. P._
+
+
+_Brunswick Stew._
+
+About four hours before dinner, put on two or three slices of bacon,
+two squirrels or chickens, one onion sliced, in one gallon water. Stew
+some time, then add one quart peeled tomatoes, two ears of grated
+corn, three Irish potatoes sliced, and one handful butter-beans, and
+part pod of red pepper.
+
+Stew altogether about one hour, till you can take out the bones. When
+done, put in one spoonful bread crumbs and one large spoonful
+butter.--_Mrs. M. M. D._
+
+
+_Brunswick Stew._
+
+Take one chicken or two squirrels, cut them up and put one-half gallon
+water to them. Let it stew until the bones can be removed. Add
+one-half dozen large tomatoes, one-half pint butter-beans, and corn
+cut from half a dozen ears, salt, pepper, and butter as
+seasoning.--_Mrs. I. H._
+
+
+_Brunswick Stew._
+
+Take two chickens or three or four squirrels, let them boil in water.
+Cook one pint butter-beans, and one quart tomatoes; cook with the
+meat. When done, add one dozen ears corn, one dozen large tomatoes,
+and one pound butter.
+
+Take out the chicken, cut it into small pieces and put back; cook
+until it is well done and thick enough to be eaten with a fork.
+
+Season with pepper and salt.--_Mrs. R._
+
+
+GUMBO.
+
+Put one tablespoonful lard into a pan. Slice two onions and fry them
+in it a few minutes. Have ready a chicken cut up, and fry it in the
+lard till it slightly browns, also one or two slices of bacon or pork,
+and three or four bunches parsley cut up.
+
+Have a heaping plateful of ochra cut up; put that in the pan and let
+it wilt a few minutes (you must stir it), then add three or four
+tomatoes cut up. Then put the whole into a stewpan, pour hot water to
+it, not quite as much as for soup. Let it boil until quite thick.
+Season with pepper and salt, also red or green pod pepper.
+
+It must be dished like soup and eaten with rice; the rice to be boiled
+dry and served in a vegetable dish; put one or two spoonfuls in a
+plate and pour the gumbo over it.--_Mrs. G._
+
+
+_Gumbo._
+
+Cut up two chickens, fry slightly with a little onion, and a few
+slices pickled pork.
+
+Put in three or four quarts boiling water, together with pepper and
+salt, eighteen okras, one-half peck cut up tomatoes.
+
+Stew one hour and a half.--_Mrs. D. R._
+
+
+_Gumbo._
+
+Take one chicken, frying size, cut up in hot lard; add one quart ochra
+chopped fine, and one good sized onion chopped fine, when the chicken
+begins to brown, stirring all the time until it ceases to rope and is
+a nice brown.
+
+Then put it into a deep vessel and pour on enough boiling water to
+make soup for ten or twelve persons, adding two or three tomatoes,
+skinned and sliced, two ears of tender corn, salt, and black and red
+pepper to the taste.
+
+Let the whole boil one hour.
+
+Boil rice very dry and serve with it.--_Mrs. P. McG._
+
+
+GUMBO FILIT À LA CREOLE.
+
+Put into a deep pot one tablespoonful lard, when hot put in one
+tablespoonful flour, stir in until brown, then slice one large onion
+and fry it till brown; skim out the onion and do not put it back until
+a chicken cut up in small pieces has been fried. Stir it all the time.
+Have a kettle of boiling water near by; pour one or two cups of water
+on the chicken, stir well and let it simmer slowly. Add:
+
+     10 allspice.
+     8 cloves.
+     Red and black pepper.
+     Parsley and thyme if you like it.
+
+Put in two quarts of water, boiling, and let it boil gently two hours.
+Have ready the liquor from one quart oysters, put that in with the
+water; put the oysters in later, allowing them time to cook. When
+ready to serve stir in one tablespoonful filit, boil up once. To be
+eaten with rice cooked dry.
+
+N. B. _Filit_ is only pulverized sassafras leaves, dried and sifted;
+you can make it yourself.--_Mrs. S., La._
+
+
+VEAL PÂTÉS.
+
+     3½ pounds leg of veal.
+     ¼ pound salt pork.
+     6 soda crackers rolled and sifted.
+     1 tablespoonful salt.
+     1 tablespoonful black pepper.
+     1 nutmeg.
+     2 eggs well beaten.
+     Butter the size of an egg.
+
+Hash veal and pork together, cutting very fine. Then mix seasoning
+very thoroughly and form into oval shapes. Put a small piece of butter
+and bread crumbs over the top, while in the baking dish; half a teacup
+water, and baste frequently while baking. In moulding it and when
+mixing it keep wetting the hands in cold water, also wet the dish
+when you begin moulding it in shape.--_Mrs. J. P. H._
+
+
+HASHED MUTTON.
+
+Cut cold mutton into very thin slices, and make a gravy by boiling the
+bones for two hours with a little onion, pepper and salt.
+
+Strain this gravy and thicken it with a little flour, adding a small
+amount of tomato or mushroom gravy to flavor it, and a small piece of
+butter. When the gravy is of a proper consistency, put in the slices
+of mutton, and let it simmer slowly for ten minutes. Serve on a
+platter with parsley and sippets of bread.
+
+
+_Hashed Mutton._
+
+Fry in a saucepan three small onions, and three small slices of bacon
+or ham, until they are brown; then add a little more than half a pint
+water, and thicken it with flour. Next strain it and add it to the
+meat with a little sauce; pepper and salt to the taste.
+
+It will take about an hour to hash.
+
+
+MUTTON HASH.
+
+Cut the meat up fine, putting the bones on to stew in water; then take
+out the bones and put in the hash, with pepper, salt and gravy left
+from the day before.
+
+Let these stew at least half an hour. Put in one large tablespoonful
+browned flour. Add--
+
+     6 tablespoonfuls red wine.
+     1 tablespoonful walnut catsup.
+     1 tablespoonful tomato catsup.
+     A lump of butter rolled in a little flour.
+
+If a small dish, proportion the seasoning.
+
+Beef, goose, and duck hash can be made the same way.--_Mrs. R._
+
+
+HOTCH POTCH.
+
+During the summer season get lamb chops, which half fry. Cut up
+cabbage, lettuce, turnips, onions and any other vegetables, which
+boil, with seasoning of pepper, salt, etc.; one hour before dinner,
+put in the lamb chops, with some green peas; boil the potatoes
+separately.
+
+
+SCOTCH BROTH.
+
+     3 pounds of the scrag end of a neck of mutton.
+     1 onion.
+     1 small turnip.
+     A little parsley.
+     A little thyme.
+
+Put the mutton in the pan and cover with two quarts cold water, add
+the vegetables and not quite one teacup rice; one small carrot and a
+little celery added will give a nice flavor.
+
+When it boils, skim carefully, cover the pan, and let it simmer for
+two hours. Of course, the vegetables must be cut small.
+
+
+MEAT LOAF.
+
+Chop fine whatever cold meat you may have, fat and lean together; add
+pepper and salt, one finely chopped onion, two slices of bread which
+have been soaked in milk, and one egg.
+
+Mix well together and bake in a form. This makes an admirable tea or
+breakfast dish.--_Mrs. J._
+
+
+BLACK STEW.
+
+Take any kind of fresh meat that has been boiled or roasted, cut up
+enough to make a dish; put one tablespoonful currant jelly, one
+tablespoonful of wine, one large spoonful butter, one-half onion
+chopped, pepper and salt.
+
+Stir all together fifteen minutes. Pickle cut up is an improvement,
+and brown sugar can be used instead of currant jelly.--_Mrs. J. T._
+
+
+A NICE SIDE-DISH.
+
+Make a mince meat of turkey; after it is stewed put boiled rice
+around the dish and set it in an oven to brown. Then garnish with hard
+boiled eggs.--_Mrs. E. I._
+
+
+MEAT CROQUETTES.
+
+Any nice cold meat when nicely minced will make good croquettes,
+especially veal. Take about one-quarter loaf bread, well soaked in
+water and squeezed dry; mix with the minced meat about one
+dessertspoonful chopped parsley, one dessertspoonful ground ginger,
+three eggs, a pinch of ground mace, pepper and salt, roll them into
+egg-shaped balls; have ready two or three eggs well beaten, in one
+plate, and flour in another; first roll in the flour, then in the egg,
+fry in boiling drippings; serve hot.--_Mrs. T._
+
+
+CROQUETTES.
+
+Take cold fowl or fresh meat of any kind, with slices of fat ham; chop
+together very fine, add one-half as much stale bread grated, salt and
+pepper, grated nutmeg, one tablespoonful catsup, one teaspoonful made
+mustard, and lump of butter size of an egg. Mix well together till it
+resembles sausage meat; mould them into cakes, dip into well beaten
+yolk of an egg, cover thickly with grated bread. Fry a light
+brown.--_Mrs. F. D._
+
+
+_Croquettes._
+
+Boil or roast a turkey, chop the meat as fine as possible. Mix eight
+beaten eggs with the meat, add one quart of milk, one-quarter pound
+butter, salt and pepper, a little mace.
+
+Stew all together for a few minutes, then take it off to cool and make
+into little cone shapes. Roll each one into pounded crackers and drop
+in boiling lard till a light brown.--_Mrs. M. E. L. W., Md._
+
+
+CHICKEN CROQUETTES.
+
+Cold chicken, chopped parsley, a little cream, grated crackers, lemon
+flavoring, salt and pepper. Cut chicken very fine and season with salt
+and pepper; add chopped parsley, moisten with cream sufficient to
+make paste; mould in a wineglass with grated cracker or bread crumbs
+on outside. Fry quickly in hot lard. Brown lightly. Lemon flavoring
+can be added at will.--_Mrs. G. P._
+
+
+POTATO CROQUETTES.
+
+Peel, boil, and mash one quart potatoes, mix with yolks of four eggs
+and some milk.
+
+Set on the fire, stir two minutes; set on a dish to cool or leave
+overnight. In the morning add a little milk, mix thoroughly, roll in
+bread crumbs; divide in cakes and fry in lard. Take off when done;
+drain, dish, and serve immediately.--_Mrs. E._
+
+
+CROQUETTE BALLS.
+
+Chop up one quart of any cold meat very fine, to which add one pint
+stale bread. Mix up one egg, mustard, pepper, salt and butter, and
+pour over the bread and meat; roll into balls, which must be rolled
+into the white of an egg, then into bread crumbs, and bake a nice
+brown. This is a nice side-dish for breakfast or tea.--_Mrs. S. G._
+
+
+CROQUETTES.
+
+Have some nice pieces of veal or fowl, chopped fine, season with
+nutmeg, pepper and salt to your taste.
+
+Boil one-half pint milk with one small garlic. Thicken with two
+tablespoonfuls flour, and one tablespoonful butter.
+
+Let it remain till thoroughly done: stir in the meat and then form the
+croquettes. Roll in bread crumbs, then the yolk of an egg, then in
+bread crumbs, and fry a nice brown.--_Miss E. P._
+
+
+_Croquettes._
+
+Take cold meat or fresh meat, with grated ham, fat and lean, chopped
+very fine--add one-half as much stale bread grated, salt, pepper, and
+nutmeg, one tablespoonful catsup, a lump of butter.
+
+Knead all well together--if not soft enough add cream or gravy. Make
+in cakes the shape of a pear; dip them in the yolk of an egg beaten,
+roll in dried bread crumbs, and fry a light brown.--_Miss M. C. L._
+
+
+SAUSAGE CROQUETTES.
+
+     2 pounds of meat.
+     4 eggs.
+     1 cup butter.
+     1 cup milk.
+
+Add powdered cracker or stale bread crumbs sufficient to thicken,
+while on the fire. Roll in oblong shapes and fry in lard. Roll the
+balls in cracker dust before frying.--_Mrs. R. K. M._
+
+
+SAUSAGE CROQUETTES.
+
+One pound sausage meat, two eggs, well beaten, and bread crumbs well
+minced.
+
+Make the meat into cakes, then roll in the beaten egg, and afterwards
+in bread crumbs. Fry in pan and serve hot. Cold ham served in the same
+way is delicious; mince it very fine.--_Mrs. G._
+
+
+FORCEMEAT BALLS.
+
+One pound of fresh suet, one ounce ready dressed veal, or chicken
+chopped fine, bread crumbs, a little shallot or onion, salt and pepper
+(white), nutmeg; parsley and thyme, finely shred.
+
+Beat as many eggs, yolks and whites separately, as will make the above
+ingredients into a moist paste; roll into small balls, and fry in
+boiling lard. When of a light brown, take out with a perforated
+skimmer. Forcemeat balls made in this way are remarkably light, but
+being somewhat greasy, some persons prefer them with less suet and
+eggs.--_Mrs. A. M. D._
+
+
+MINCE WITH BREAD CRUMBS.
+
+Chop up any kind of cold meat very fine, place in a baking dish a
+layer of bread crumbs, seasoned with lump of butter, black pepper, and
+salt.
+
+Then a layer of minced meat, and so on with alternate layers, till the
+dish is filled. Pour over all a cup of rich cream, and be sure to have
+enough lumps of butter to make it rich. Bake until it is a good brown
+on top.--_Mrs. C. M. A._
+
+
+MINCE WITH POTATOES.
+
+Chop fine any cold meat; parboil enough Irish potatoes to be
+two-thirds as many as there is chopped meat. Mix all together with one
+raw egg, one onion, black pepper, and salt.
+
+Fry with butter, either in large or small cakes in a pan, the cakes
+rather larger than sausages. If you have cold ham, it is an advantage
+to add some of it to the mince; and the whole is very nice made of
+cold pickled beef.--_Mrs. C. M. A._
+
+
+POT POURRI.
+
+Take any kind of fresh meat chopped fine, and put into a stewpan with
+a little warm water, pepper and salt, and chopped onion. Cook twenty
+minutes; then put into a baking-dish with an equal quantity of bread
+crumbs, and pour over a cup of sweet cream. Bake to a light
+brown.--_Mrs. F. D._
+
+
+HASH.
+
+One and one-half teacup of boiling water must be poured into a
+saucepan, mix one heaping spoonful flour with one tablespoonful cold
+water, stir it in and boil three minutes. Then add two teaspoonfuls
+salt, half a small teaspoonful pepper, and butter size of an egg.
+
+After removing all tough, gristly pieces from the cold cooked meat,
+chop it fine with some boiled potatoes. Put them in the dressing, heat
+through, then serve. It injures meat to cook it _again_, making it
+hard and unpalatable. Should you have any cold gravy left, use it; in
+that case you will require less butter, salt and pepper. You can serve
+it with buttered toast underneath, or you may set it into the oven to
+brown on top, or drop eggs into a skillet of boiling salt water, and
+when cooked, place on top of hash.--_Mrs. J._
+
+
+CASSA ROLLS.
+
+Boil some Irish potatoes until quite done, mash them smooth and add an
+equal quantity of salt meat chopped fine. Mix with this several well
+beaten eggs, one spoonful butter, some pepper and salt.
+
+Bake in little cakes like potato cakes.--_Mrs. F. D._
+
+
+RAGOÛT SOUSE.
+
+Split four feet once, fry with one or two dozen large oysters, a light
+brown. Lay them in a stewpan over the liquor from the oysters, or some
+beef or veal gravy; add one large spoonful butter rolled in flour, one
+dozen allspice, beaten, one glass red wine, one glass walnut catsup,
+and pepper.
+
+Stew gently until dinner, skimming off any grease. Garnish with
+hard-boiled eggs. Mace or cloves may be used instead of
+allspice.--_Mrs. B._
+
+
+BREAKFAST DISH.
+
+Take the remnant of any cold meats, either boiled or roasted. Prepare
+it, as if for chicken salad, in fine shreds. Mix with potatoes mashed
+fine, and add two well-beaten eggs.
+
+Season with butter, pepper, and other spices if you like.
+
+Make it into a loaf and bake it brown, or fry it in cakes if
+preferred.--_Mrs. J. F. G._
+
+
+MOCK TERRAPIN.
+
+Mince cold veal very fine, sprinkle with salt and cayenne. Mash the
+yolks of three hard-boiled eggs, three tablespoonfuls cooking wine,
+three tablespoonfuls cream or milk, a little nutmeg and a little mixed
+mustard, a large lump of butter with a little flour rubbed in.
+
+Let all steam five minutes, and serve hot on toast.
+
+A nice relish for breakfast or lunch.--_Miss E. S., La._
+
+
+BREAKFAST DISH.
+
+One pound pork sausage, one tablespoonful pounded crackers, two well
+beaten eggs. Work thoroughly together, and make into cakes. These will
+be rather soft, but dropping each one into a plate of pounded or
+grated cracker will enable you to handle them. Put into a hot
+frying-pan. No lard is to be used, but keep the pan covered while
+frying.--_Miss E._
+
+
+BAKED HASH.
+
+Take cold beef or veal, chop the meat very fine, put it in a pan with
+some water; add salt, pepper, butter and bread crumbs to taste. Season
+with a little chopped onion, parsley and thyme, all minced fine, half
+a cup milk or cream with one egg beaten. Grate some crumbs over the
+top, and bake till brown.--_Mrs. J. H. F._
+
+
+SANDWICHES.
+
+Grate one quarter pound cold ham in a bowl, with one tablespoonful
+chopped pickle, one teaspoonful mustard, a little black pepper, six
+dessertspoonfuls butter; put in a bowl and stir quickly until a cream.
+
+Add the ham and seasoning, mix all together well. Have slices of light
+bread and spread the mixture on each side of each slice.
+
+Cold grated tongue, instead of ham, is very nice spread on the inside
+of biscuit.
+
+
+_Sandwiches._
+
+Mince ham and tongue together, and spread between buttered bread. Add
+a little French mustard to the mince if liked.--_Mrs. R._
+
+
+PILLAU.
+
+Take cold fresh meat, either chicken or veal, and cut it up quite
+small after taking off the outer skin either fat or gristle. Mix it
+well with some cold rice, then stir this in a batter made of two eggs
+well beaten, and about one quart milk. Season with salt, pepper, and
+butter.
+
+Bake in a deep dish.--_Mrs. A. B._
+
+
+CALF'S HEAD PUDDING.
+
+Skin the head, take out the brains. Thoroughly wash, then soak the
+head one night to extract the blood. Put on in cold water and boil
+five or six hours, or until the bones are ready to drop out. Pick it
+very fine, taking all the bones out; then add the liquor in which it
+was boiled, one tablespoonful butter, four eggs well beaten; one small
+piece of lemon or pickle; one onion, if liked; pepper and salt.
+
+Lay the brains all over the top and bake. Bread crumbs are an
+improvement. The liquor seasoned makes excellent soup.--_Miss F. E._
+
+
+LIVER PUDDING.
+
+Take two hog's heads, clean nicely; two livers, two lights, and cut
+all the good part off half a dozen milts; half a dozen sweetbreads;
+half a dozen kidneys, split open.
+
+Put all together in a tub of salt and water; let them soak all night;
+take them out next morning, put them in a kettle with two slices of
+fat pork. Let all boil until done, then take it up and let it cool a
+little and grind it in a sausage mill, and while grinding, skim some
+of the grease off of the kettle and pour it into the mill. After it is
+ground, season with black pepper, salt, and onions chopped fine, to
+suit the taste.
+
+If it is not rich enough, boil more middling or pork and mix with the
+meat; if stuffed, boil again a few minutes.
+
+
+PIG'S HEAD PUDDING.
+
+Boil head and liver until perfectly done, cut up as for hash. Put it
+on again in warm water and season highly with butter, pepper, salt,
+and a little chopped onion.
+
+After well seasoned, put in a baking-dish with one egg beaten light.
+Bake two hours, and lay over hard-boiled eggs sliced, and strips of
+pastry across the top.
+
+Calf's Head Pudding can be made in the same way.--_Mrs. Col. S._
+
+
+POTATO PIE.
+
+The remains of cold mutton, either roasted or boiled, cut into nice
+slices, three hard-boiled eggs, also sliced, and two or three
+potatoes, seasoning of pepper, salt, and pounded mace to your taste.
+
+All laid alternately in a baking-dish and filled nearly up with any
+gravy or stock at hand; cover with a potato crust, full two inches
+thick, and bake until the potatoes are a nice brown color. If the
+potatoes are scratched over with a fork, it gives them a pretty, rough
+appearance. To make the crust, boil and mash the potatoes with a
+little butter and milk and a small quantity of salt.--_Mrs. R. P._
+
+
+A NICE PIE.
+
+One pound steak, three soft crackers rolled, one small piece of
+butter, two tablespoonfuls of water, salt and pepper. Bake in a deep
+pan.--_Mrs. R._
+
+
+POTATO PIE.
+
+A savory potato pie is made thus: A layer of mashed potatoes placed in
+a pie dish and then slices of any cold meat (if chicken or veal,
+slices of tongue or ham may be added), and herbs, pepper and salt,
+sprinkled over to taste. Continue these layers alternately till the
+dish is full; the potatoes must well cover the top, which should have
+some butter added, and be brushed over with the yolk of an egg, and
+put into the oven till done through. A little butter on each layer is
+needed if the meat is not fat, and it should not be too fat.--_Mrs.
+S._
+
+
+CRUMB PIE.
+
+Mince any cold meat very finely, season it to taste, and put it into a
+pie dish; have some finely grated bread crumbs, with a little salt,
+pepper, and nutmeg; and pour into the dish any gravy that is at hand.
+Cover over with a thick layer of bread crumbs and put small pieces of
+butter over top. Place in the oven till a fine brown. Send to the
+table hot.--_Mrs. W._
+
+
+HAGGIS.
+
+Cut cold beef in pieces and mix with mashed potatoes; fill a
+baking-dish and season with butter, pepper, and salt. Bake and serve
+hot.
+
+
+COLD CHICKEN WITH VINEGAR.
+
+Cut up the chicken in fine pieces and crack the bones. Season with
+salt and pepper; put it in a deep baking plate with a lump of butter,
+and one tablespoonful vinegar. Cover it with hot water. Put a plate
+over it and stew on a stove or over hot embers. Add one heaping teacup
+chopped celery to the mixture before cooking.--_Mrs. A. P._
+
+
+DEVILLED COLD CHICKEN.
+
+Take the legs and wings of any cold fowl.
+
+Dress with pepper, salt, mustard, and butter; then broil.
+
+
+GIBLET PIE.
+
+Made as chicken pie, adding livers of chicken or pigeon, which have
+been boiled in the water left from cooking; celery and sweet herbs.
+Season with mushroom or walnut catsup.--_Mrs. T._
+
+
+SQUAB PIE.
+
+After the squabs are picked and drawn as a large fowl is for roasting,
+wash them and put them in a saucepan with a close cover. They should
+be covered with boiling water and boiled slowly till tender, when a
+little salt and an onion clove should be added. Then take them out,
+drain and dry, and put in each squab a teaspoonful of butter, a little
+pepper, salt, minced parsley and thyme. Then put into the cavity of
+each squab, a hard-boiled egg. Lay them in a large, round, earthen
+baking dish, three or four inches deep. Strain over them the liquor in
+which they were simmered. Add a tablespoonful of butter and a teacup
+of milk or cream. Sift in two tablespoonfuls of cracker crumbs not
+browned, a tablespoonful of minced parsley and thyme, and a little
+salt. Put in a few slips of pastry. Cover with a rich crust and bake.
+
+The same recipe will answer for robins, except that the eggs must be
+chopped, instead of being placed whole in the cavity of the
+bird.--_Mrs. S. T._
+
+
+BEEF CAKES.
+
+Chop pieces of roast beef very fine. Mix up grated bread crumbs,
+chopped onions, and parsley; season with pepper and salt, moisten with
+a little dripping or catsup.
+
+Cold ham or tongue may be added to improve it.
+
+Make in broad, flat cakes, and spread a coat of mashed potatoes on the
+top and bottom of each. Lay a piece of butter on every cake and put it
+in an oven to brown.
+
+Other cold meats may be prepared in the same way for a breakfast
+dish.--_Mrs. D._
+
+
+FISH AND POTATOES.
+
+Boil salmon or other fish; mash up boiled Irish potatoes; chop yolks
+of hard boiled eggs.
+
+Mix all together with butter; make very hot, and keep it so at
+table.--_Mrs. R._
+
+
+BEEFSTEAK AND POTATOES.
+
+Cut up in a stewpan, with cold water, and stew till well cooked, the
+steak you will use; mash some potatoes with creamed butter, pepper and
+salt.
+
+Line a baking dish with it and put in the steak, seasoning with
+butter, pepper, and salt. Bake a little while.
+
+
+BACON FRAISE.
+
+Take a nice piece of middling about six inches square, pare off the
+skin and cut in small square pieces, then fry it. Make a batter of
+three pints flour, five eggs, one handful parsley, chopped fine. Beat
+all light and fry with bacon. Serve hot. This will make two
+dishes.--_Mrs. M. D._
+
+
+ITALIAN MANNER OF COOKING MACARONI.
+
+One and a half pound macaroni, parboiled with a little salt, and one
+clove garlic. One pound of beef chopped fine, lean and fat stewed with
+one pint tomatoes.
+
+Alternate layers of macaroni and the stewed beef with grated cheese.
+Add cayenne pepper, salt, butter, and a little wine.
+
+A thick layer of grated cracker crumbs and cheese on top. Serve with a
+stand of grated Stilton cheese.--_Mrs. R. R._
+
+
+MACARONI.
+
+Break into pieces one inch long and put in the dish you wish to fill,
+filling it only one-third full. Wash well and boil in a covered
+stewpan until soft and tender, drain off all the water; cover with
+this the bottom of a baking dish. Sprinkle over pepper and salt,
+grated cracker, bits of butter and grated cheese; then another layer
+of macaroni, etc., in the same order. When the dish is filled, pour
+over fresh milk until all is barely covered. Sift over pounded cracker
+and set in the oven. If it becomes too brown, sift over more cracker
+before serving.--_Mrs. S. T._
+
+
+_Macaroni._
+
+Boil one-half pound macaroni in water, with salt, one small onion and
+two blades mace.
+
+Put in one sweetbread, chopped fine, or the same amount of fresh veal,
+the nice part being taken.
+
+Boil till tender before taking it up, drain off the water and add one
+large spoonful butter, one-half pint milk, a quantity of grated
+cheese; one teaspoonful mustard; two teaspoonfuls black pepper, one
+pint skinned tomatoes, salt to the taste; one egg, beaten up, is a
+great improvement.
+
+Butter a deep dish and bake the macaroni a light brown. Have it served
+with a small bowl of grated cheese, of the best quality, so that each
+one may add what they like.--_Mrs. M. C._
+
+
+_Macaroni._
+
+Parboil enough macaroni to make a dish; lay alternate layers of
+macaroni, and grated cheese. Season with salt, pepper, and butter; add
+three eggs, well beaten, and enough milk to fill a dish. Sprinkle
+bread crumbs over top and bake.--_Mrs. R. A._
+
+
+_Macaroni._
+
+To one and one-half pound macaroni, add one pound beef, chopped fine.
+Make a stew of the beef with one quart water, one clove of garlic,
+catsup, tomato, or walnut, to suit the taste, one dessertspoonful
+currant jelly, salt and pepper.
+
+Boil the macaroni; put in a pan a layer of macaroni and a layer of
+cheese, with plenty of butter, using quarter of a pound of butter for
+the dish.
+
+Then pour the stew over the top, and bake fifteen minutes.--_Miss M.
+B. B._
+
+
+TO BOIL HOMINY.
+
+Take two quarts of hominy, wash through several waters until the water
+is clear; put it on to boil in a pot half full of water, with a plate
+turned down in the bottom of the pot to prevent its burning. Boil for
+six hours--do not stir it; when done, take off the vessel and set it
+aside in a cool place. When it is ready to fry, put a little lard in
+the pan, let it get hot, and mash in the hominy; then add a little
+salt. Put it in the pan and press down; let it fry till brown, turning
+it upside down on the dish.--_Mrs. P. W._
+
+
+HOMINY CROQUETTES.
+
+To one cup cold boiled hominy, add two teaspoonfuls melted butter,
+and stir it well, adding by degrees one cup milk, till all is made in
+a soft light paste; adding one well-beaten egg.
+
+Roll into oval balls with floured hands; dip in beaten egg, then roll
+in cracker crumbs and fry in hot lard.--_Mrs. M._
+
+
+FRIED HOMINY.
+
+Warm the boiled hominy; add a piece of butter, a little salt, half a
+pint cream, two eggs, and flour enough to stiffen the mixture. Fry
+like mashed potatoes.--_Mrs. E._
+
+
+TO BOIL HOMINY.
+
+Soak in hot water the overnight. Next morning wash out in two waters
+and boil thoroughly. A little milk added to the water whitens and
+seasons it.--_Mrs. W._
+
+
+TO STEW, FRY, OR BROIL MUSHROOMS.
+
+After you have peeled them, sprinkle with salt and pepper and put them
+in a stewpan with a little water and lump of butter. Let them boil
+fast for ten minutes and stir in a thickening of flour and cream. They
+may be broiled on a gridiron, and seasoned with butter. Fry them also
+in butter. The large mushrooms are used for the two latter modes of
+cooking them.--_Mrs. C. C._
+
+
+SWEETBREAD AND MUSHROOM PÂTÉS.
+
+Ten sweetbreads, parboiled, skinned and all the fat removed; cut into
+small pieces. Add one even teaspoonful salt, one can of French
+mushrooms. Slice thin, add to juice one teaspoonful salt, one
+teaspoonful pepper, one saltspoonful powdered mace, lump of butter
+size of guinea egg.
+
+Simmer slowly twenty minutes. Add sweetbreads dredged with one heaping
+spoonful corn starch, well mixed in the sweetbread. Let it boil up
+once, stirring to prevent sticking. Serve in puff paste shapes, hot. A
+little chopped parsley may be added.--_Mrs. R. R._
+
+
+TO STEW MUSHROOMS.
+
+One pint mushroom buttons, three ounces fresh butter, pepper and salt
+to taste, lemon juice, one teaspoonful flour, cream or milk, a little
+nutmeg.
+
+Pare the mushrooms, put them into a basin of water with a little lemon
+juice. Take them from the water, put into a stewpan, with the above
+ingredients. Cover the pan closely and let them stew gently twenty
+minutes. If the mushrooms are not perfectly tender, stew them five
+minutes longer; remove every particle of butter which may be floating
+on top, and serve.--_Mrs. C. C._
+
+
+BROILED MUSHROOMS.
+
+Cleanse the large mushrooms by wiping with flannel and a little salt.
+Cut off stalks and peel the tops; broil them over a clear fire,
+turning them once. Arrange on a hot dish. Put a small piece of butter
+on each mushroom, season with pepper and salt; squeeze over them a
+little lemon juice. Place before the fire, and when the butter is
+melted, serve quickly.--_Mrs. C. C._
+
+
+FONDÉE.
+
+     2 ounces butter.
+     4 ounces bread crumbs.
+     8 ounces cheese.
+     1 cup sweet milk.
+     3 eggs.
+
+Cut the butter and cheese into small pieces and place them in a large
+bowl with the bread; on this pour scalding milk, after which add the
+yolks well beaten, also a little salt. Mix well together, cover and
+place on the back of the range, stirring occasionally, till all is
+dissolved; when add the whites beaten to a stiff froth. Place in a
+buttered pie-plate and bake in a quick oven for twenty minutes. Serve
+as soon as taken from the stove. Mustard is considered by some an
+improvement.--_Mrs. H. H. S._
+
+
+WELSH RAREBIT.
+
+Cut up cheese fine and place in a saucepan with a little butter, add
+one or two spoonfuls beer, and boil till the cheese is well dissolved.
+Cut a slice of bread, pour on the cheese; season with pepper, salt,
+and catsup.--_Mrs. S._
+
+
+RICE AND EGG PÂTÉS.
+
+Mix cold rice with well-beaten eggs, season with pepper, and salt.
+
+Then cook like scrambled egg; don't let the rice burn.
+
+
+TONGUE AND PRUNES.
+
+Get a fresh beef tongue, parboil and skin it. Add one pound prunes,
+one pound raisins, one-quarter pound sugar, spices to the taste.
+
+Let it stew until perfectly well cooked.
+
+When nearly done, add one lemon.--_Miss M. B. B._
+
+
+TO STEW DRIED APPLES, PEACHES, QUINCES, OR PEARS.
+
+Take three pounds of dried fruit; wash it in lukewarm water, through
+three or four waters, rubbing it hard. Pour on this five quarts
+boiling water; boil at least three hours. Just before taking from the
+fire, add two teacups nice brown sugar. Do not stir, except
+occasionally, to prevent sticking to the bottom. Try to cook the
+pieces of fruit separate, except the apples, which run through a
+colander and season with nutmeg. The other fruits need no
+seasoning.--_Mrs. S. T._
+
+
+FRIED APPLES.
+
+Slice apples without peeling; cut and fry some thin slices of
+breakfast bacon until thoroughly done; remove the slices from the
+vessel, adding water to the gravy left. Put in apples and fry until
+done, sweetening to taste.--_Mrs. G. B._
+
+
+SPICED APPLES.
+
+     8 pounds apples pared.
+     4 pounds sugar.
+     1 quart vinegar.
+     1 ounce stick cinnamon,
+     ½ ounce cloves.
+
+Boil the sugar, vinegar, and spices together; put in the apples when
+boiling, and let them remain until tender; then take them out and put
+them in a jar; boil the syrup down, and pour over them.
+
+
+STEWED PRUNES.
+
+Immediately after breakfast, wash two pounds prunes in several waters,
+rubbing them in the hands.
+
+Put in a preserving kettle with one gallon boiling water. Simmer three
+or four hours. Add two teacups light brown sugar and boil till the
+syrup is thick. Keep closely covered and do not stir, so each prune
+may be stewed whole. Put in a shallow bowl and set to cool. This
+amount will make two dishes.
+
+Excellent side dish for winter or spring.--_Mrs. S. T._
+
+
+
+
+EGGS.
+
+
+Properly cooked, eggs are very wholesome and nutritious diet. Always
+be certain, however, that they are fresh, before attempting to make a
+dish of them. Some persons use Krepp's family egg-tester, to ascertain
+if an egg is sound. Full directions, as to the mode of using it,
+accompany the egg tester; so it is unnecessary to give them here. A
+simple mode of testing the soundness of an egg, is to put it in water;
+and if fresh it will sink to the bottom.
+
+
+BOILED EGGS.
+
+Let the water be boiling when you put the eggs in it, and let the eggs
+boil three minutes after putting them in.--_Mrs. S. T._
+
+
+SOFT-BOILED EGGS.
+
+Put the eggs in a large tin cup or any tin vessel convenient. Pour
+boiling water over them, and let them remain near the fire, five
+minutes. Do not let them boil. Eggs cooked thus are slightly jellied
+throughout. They can be kept hot without becoming hard.--_Mrs. S. T._
+
+
+SCRAMBLED EGGS.
+
+Beat four eggs very light. Add a teacup milk, thickened with a
+teaspoonful flour. Have the pan very hot, put in a tablespoonful
+butter, pour in the eggs, and scramble quickly.--_Mrs. E._
+
+
+_Scrambled Eggs._
+
+Wash the pan with hot water and soap. Wipe dry. Grease with a little
+lard. Break into this the eggs, adding a lump of butter and a little
+salt. Stir till done.--_Mrs. B._
+
+
+EGGS FOR BREAKFAST.
+
+Heat in the oven a common white dish, large enough to hold the number
+of eggs to be cooked, allowing plenty of room for each. Melt in it a
+small piece of butter, break the eggs, one at a time, carefully in a
+saucer, and slip them in the hot dish. Sprinkle over them pepper and
+salt, and let them cook four or five minutes. It is a great
+improvement to allow to every two eggs a tablespoonful of cream,
+adding it when the eggs are first put in.--_Mrs. A. M. D._
+
+
+EGG CUPS--A BREAKFAST DISH.
+
+Boil some eggs perfectly hard. Halve them, take out the yolks, which
+mix smoothly with some finely chopped or ground ham or fowl, salt and
+pepper, and a few spoonfuls melted butter or salad oil. Cut a piece
+off the bottom of each white half, to make them stand, and fill each
+with a chopped mixture. Make a sauce of sweet cream, boiled within an
+inner saucepan, and pour over the eggs. Decorate the edges of the dish
+with sprigs of curled parsley.--_Mrs. A. M. D._
+
+
+OMELETTE.
+
+Break six eggs in a pan, beat them well together, add half a gill of
+milk, pepper and salt to suit the taste, and a few sprigs of parsley
+chopped fine. Beat all well together. Have the cooking-pan hot enough
+to brown the butter. Put in half a tablespoonful of butter. Pour the
+mixture in the pan or skillet to cook. When sufficiently done, roll
+with a spoon and turn into the dish.--_Miss E. P._
+
+
+_Omelette._
+
+Boil one pint milk in a shallow vessel.
+
+Beat up four eggs very light; add salt, pepper, and a little flour,
+making it of the consistency of paste. Put this into the boiling milk.
+Have a pan well buttered, into which turn the mixture, and set inside
+an oven to bake a light brown. Serve immediately.--_Mrs. J. D._
+
+
+_Omelette._
+
+     6 eggs beaten very light.
+     2 ounces butter.
+     Salt and pepper to the taste.
+     Chopped parsley or celery.
+
+Fry a light brown in a well buttered pan. Some minced ham or oysters
+improve the flavor.--_Mrs. R._
+
+
+_Omelette._
+
+     4 eggs beaten separately.
+     3 tablespoonfuls cream.
+     Salt and pepper to the taste.--_Mrs. G. W. P._
+
+
+OMELETTE SOUFFLÉ.
+
+Six eggs, whites and yolks beaten separately and very light. Put on
+the stove a teacup milk with a piece of butter in it the size of a
+walnut. When the butter is melted, mix in one tablespoonful corn
+starch. Mix this with the yolks, add salt to the taste, then stir in
+slowly the whites. Bake in a buttered pudding dish, fifteen minutes,
+in a quick oven.--_Mrs. M. E. L. W._
+
+
+MOCK OMELETTE.
+
+Two cups bread crumbs soaked all night in one and one-half cup milk.
+Add, next morning, three eggs, whites lightly stirred in; pepper, one
+teaspoonful salt.--_Mrs. E. W._
+
+
+HAM OMELETTE.
+
+     1 ounce minced ham.
+     A little pepper.
+     Eggs beaten very light and fried in lard.--_Miss E. W._
+
+
+CHEESE OMELETTE.
+
+     3 eggs beaten to a thick froth.
+     ½ teacup grated cracker.
+     3 tablespoonfuls grated cheese.
+
+Cook in a frying-pan with butter. Some persons add chopped thyme and
+parsley.--_Mrs. P._
+
+
+GERMAN OMELETTE.
+
+3 eggs (yolks and whites beaten separately).
+
+Mix thoroughly one-half teacup milk and one teaspoonful of flour. Then
+add it to the yolks (well beaten) together with a little salt. Pour
+this mixture into a moderately hot pan, greased with butter. When this
+is nearly done (which will be in about five minutes), add the whites,
+stiffly frothed and slightly salted, spreading them over the whole
+surface. Run a knife carefully around the edges, and turn into a
+heated dish when done. It is an improvement to mix one-third of the
+frothed whites with the yolks before pouring into the pan.--_Mrs. M.
+C. C._
+
+
+POACHED EGGS.
+
+Let the eggs be perfectly fresh, and the pan at least two inches deep
+in boiling water. Break the eggs carefully, just over the water or in
+a spoon, so that they may be slipped into the water with their shape
+preserved. Take them up in a large perforated spoon, cover with fresh
+melted butter and sprinkle with salt--never pepper, as some persons do
+not use it, and it mars the appearance of the dish.--_Mrs. S. T._
+
+
+EGGS WITH TOAST. (_A Spring Dish._)
+
+Cut bread in squares, and toast a light brown. Poach eggs nicely,
+place each one on a piece of toast. Pour melted butter over them, and
+serve.--_Mrs. S. T._
+
+
+RUMBLE EGGS.
+
+Beat up three eggs with two ounces fresh butter or well washed salt
+butter. Add a teaspoonful cream or new milk. Put all in a saucepan and
+stir over the fire five minutes. When, it rises up, dish it
+immediately on toast.--_Mrs. S._
+
+
+HAM AND EGGS.
+
+Slice the ham rather thick. Fry in a hot pan. Before it becomes hard,
+take from the pan and lay in a dish over a vessel of hot water.
+
+Let the pan remain on the fire, so as to keep the ham gravy hot, that
+it may cook the eggs nicely when dropped into it. Break the eggs
+carefully, drop them in whole, and do not let them touch each other.
+Cook a light brown, not allowing the yolks to get hard. Lay an egg on
+each slice of meat.--_Mrs. S. T._
+
+
+HAM AND EGG PUDDING. (_A Spring Dish._)
+
+     6 eggs beaten very light.
+     A light pint of flour.
+     A pint of milk.
+     A small piece of butter.
+     Salt and pepper to the taste.
+
+Sprinkle some slices of boiled ham (both fat and lean) with pepper,
+and lay them across a deep dish that has been greased. Then pour the
+pudding batter over the bacon and bake quickly. _Mrs. V. P. M._
+
+
+EGGS À LA CRÊME.
+
+Six eggs boiled hard and chopped fine, and stale bread. Put in a dish
+alternate layers of chopped egg and grated bread. When the dish is
+full, pour on one pint boiling milk seasoned with salt, pepper, and
+one tablespoonful butter. Bake a light brown.--_Miss N._
+
+
+BAKED EGGS FOR DINNER.
+
+Have ready eight or ten hard-boiled eggs, a cup of light grated bread
+crumbs, butter, pepper and salt. Place in a buttered pudding dish a
+layer of sliced eggs, dotted with bits of butter, and sprinkled with
+salt and pepper; next a layer of bread crumbs, and so on to the top,
+being careful to let the top layer be of bread crumbs.--_Mrs. A. M.
+D._
+
+
+EGG PIE.
+
+Take six hard-boiled eggs, slice, season with salt, pepper, and
+butter, bake in a paste, top and bottom.
+
+
+STUFFED EGGS.
+
+Boil six eggs very hard. Peel them, and after having sliced a bit off
+of each end to make them stand well, cut in halves and extract the
+yolks. Rub up the yolks with a pinch of pepper and salt, melted
+butter, bread crumbs, and finely chopped celery. Fill in the whites
+nicely, stand on end in the pan, lay bits of butter on each egg and
+bake.--_Mrs. D. P._
+
+
+
+
+VEGETABLES.
+
+
+If possible, use vegetables gathered early in the morning, with the
+dew on them. It is even better to gather them late the evening before,
+with the evening dew on them (setting them in the ice-house or some
+cool place), than to gather them after the morning sun has grown hot.
+If you are living in the city, get your vegetables from market as
+early in the morning as possible.
+
+As soon as gathered or brought from market, all vegetables should be
+carefully picked over, washed, placed in fresh water, and set in a
+cool place till the cook is ready to put them on for dinner.
+
+Put them on in water neither cold nor boiling hot. The slow heating
+that takes place when you put them on in cold water deprives them of
+their flavor, to some extent, whilst too rapid heating toughens the
+vegetable fibre.
+
+Just before they are thoroughly done and tender, add sufficient salt
+to season them. Do not stir them and mutilate them with a spoon, but
+turn them into a colander and drain. Place them in a hot dish and put
+a large tablespoonful of fresh butter over them.
+
+In cooking dried peas and beans, as well as corn, put up in brine,
+always soak them the overnight. These vegetables should first be
+parboiled, whether they are to be used for soup or for side dishes.
+
+
+TO BOIL GREEN PEAS.
+
+Early in the morning, either buy the peas from market or have them
+gathered in your garden, while the dew is on them. Shell and lay in
+cold water till half an hour before dinner. Then put in boiling water
+and boil steadily a half hour. Add a little salt, just before taking
+from the fire. Drain, add a heaping tablespoonful fresh butter and put
+in a covered dish.--_Mrs. S. T._
+
+
+TO COOK ASPARAGUS.
+
+As soon as you get the asparagus from market or your garden, throw
+into salt and water, after scraping the outer skin and tying up in
+bunches. Put on to boil one hour before dinner. After boiling thirty
+minutes, drain, cut in pieces half an inch long, and put in the
+saucepan with enough milk to cover them. Just before serving, add one
+tablespoonful fresh butter, in which one teaspoonful flour has been
+rubbed. Season with salt and pepper.--_Mrs. S. T._
+
+
+_To Cook Asparagus._
+
+Wash well, scrape, cut off the tough end, tie up in bunches and put in
+boiling water with a spoonful of salt. Boil thirty minutes or till
+tender. Lay it on slices of toast in a dish, pour melted butter over
+it, and serve hot.--_Mrs. P. W._
+
+
+TO BOIL BEETS.
+
+Wash them. Do not break or cut the roots. Leave an inch of the tops,
+so that the color and juice cannot escape. Boil hard for two hours.
+When tender, slice them, sprinkling over them sugar, then butter and
+salt to the taste. Sugar is the greatest improvement.--_Mrs. S. T._
+
+
+TO BAKE ONIONS.
+
+Boil six onions in water, or milk and water with a seasoning of pepper
+and salt. When done enough to mash, take them off, mash them with
+butter, grate bread crumbs over them and set them to bake. Or place
+them whole in the baking dish with butter and bread crumbs.
+
+
+TO COOK ONIONS.
+
+Boil till tender, in milk and water. Pour melted butter over them, and
+serve; or chop up and stew with a little milk, butter, and salt.
+
+
+TO FRY ONIONS.
+
+Wash and slice them. Chop fine, put in a frying-pan and cover with
+water. Simmer till the water is dried up, then fry brown, with a
+large slice of fat pork. Add pepper and salt.--_Mrs. S. T._
+
+
+TO DRESS RAW ONIONS.
+
+Slice and chop fine, and put in weak salt and water till just before
+dinner. Then drain off and dress with half a teacup vinegar, two
+tablespoonfuls pepper vinegar, two tablespoonfuls made mustard, two
+tablespoonfuls white sugar, one tablespoonful salt.
+
+Lay a large lump of ice on top, and garnish with curled parsley;
+which, eaten after onions, is said to remove the scent from the
+breath.--_Mrs. S. T._
+
+
+RADISHES.
+
+As soon as taken from the ground, put in cold water. Then put red and
+white radishes alternately in a dish of fanciful design, ornamenting
+with curled parsley, in the centre and around the edges.--_Mrs. S. T._
+
+
+CELERY.
+
+Wash carefully and put in cold water to keep crisp till dinner. Remove
+all the green, as nothing is so ornamental as the pure white leaves of
+bleached celery. If the ends of the stalks have been broken, split and
+curl them.--_Mrs. S. T._
+
+
+TO BOIL SNAPS.
+
+Early in the morning, string round, tender snaps. Throw into water and
+set in a cool place, till an hour before dinner, when they must be
+drained and thrown into a pot where the bacon is boiling.--_Mrs. S.
+T._
+
+
+TO BOIL SNAPS WITHOUT BACON.
+
+Prepare as above directed. Boil an hour in hot water, adding a little
+salt, just before they are done. Drain and serve with pepper, fresh
+butter and a little cream.--_Mrs. S. T._
+
+
+TO STEW CYMLINGS (_or Squash, as it is sometimes called_).
+
+Peel and boil till tender. Run through a colander. To a pint of pulp,
+add one half pint rich milk, a heaping tablespoonful fresh butter and
+a little salt. Stew till thick like marmalade. Pepper freely, pour
+over it, if convenient, half teacup cream, and serve.--_Mrs. S. T._
+
+
+TO FRY CYMLINGS.
+
+Steam or boil the cymlings (unpeeled), till tender. When cool, slice
+and butter them, sprinkle pepper and salt and pour over them a
+spoonful of eggs, lightly beaten. Sift over it cracker, pounded fine,
+and fry a light yellow brown. Take from the frying pan, prepare the
+other side the same way. Return to the pan and fry it a pale
+brown.--_Mrs. S. T._
+
+
+CYMLINGS FRIED WITH BACON.
+
+Fry some slices of fat bacon in a pan. Remove the bacon when done and
+keep hot. Fry in the gravy some cymlings that have been boiled tender
+and cut in slices. While frying, mash fine with a large spoon, and add
+pepper and salt. Fry brown, and serve with the bacon, if you
+like.--_Mrs. G. B._
+
+
+CYMLING FRITTERS.
+
+After boiling and running through a colander, mix with an egg, season
+with salt, pepper, and butter, make into cakes and fry a light brown.
+
+
+CYMLING PUDDING.
+
+Boil young cymlings, mash and run through a colander. Add one teacup
+of milk, three eggs, a large lump of butter, pepper and salt.
+
+Put in a buttered deep dish, and bake a light brown. For a change, you
+might line the dish with thin slices of buttered bread, pour in the
+cymling batter and put some pieces of butter and grated cracker on
+top.--_Mrs. M. C. C._
+
+
+TO BOIL GREEN CORN.
+
+Strip off the outer shucks, leaving only the thin white ones. Cut off
+the ends. Throw into boiling water. Boil an hour. Strip off the silk
+with the shuck. Cut from the cob while hot. Sprinkle over salt, add a
+tablespoonful fresh butter and serve hot.--_Mrs. S. T._
+
+
+CORN PUDDING.
+
+     1 pint milk.
+     3 eggs, whites and yolks beaten separately.
+     3 tablespoonfuls melted butter.
+     1 dessertspoonful white sugar.
+     1 heaping teaspoonful cornstarch or flour.
+     1 teaspoonful salt.
+     6 ears of corn.
+
+With a sharp knife, slit each row of corn in the centre. Then shave in
+thinnest slices. Add the corn to the yolks of the eggs, next the
+butter, cornstarch, sugar, and salt, then the milk, gradually, and
+last of all the whites. Bake in a hot oven. As soon as a light brown
+on top, cover with a buttered paper. Grate cracker or bread crumbs
+over it and serve.--_Mrs. S. T._
+
+
+_Corn pudding._
+
+One dozen large ears corn. Cut off the top of the grain, scrape with a
+knife, so as to get the heart of the grain without the husk. Season
+with a teacup of cream, a large tablespoonful butter, salt and pepper
+to the taste. Bake in a dish.--_Mrs. Dr. E._
+
+
+CORN FRITTERS.
+
+     3 dozen ears corn.
+     6 eggs, beaten well.
+     3 tablespoonfuls flour
+     Salt to the taste.
+
+Grate the corn, add to it the flour, and gradually mix with the eggs.
+Beat all hard together. Drop in oval shapes, three inches long, into a
+pan, in which fry them brown, in equal parts of lard and butter. A
+batter cake-turner is convenient for turning them.--_Mrs. Dr. J._
+
+
+_Corn Fritters._
+
+     8 large ears of corn, cut three times (not grated).
+     2 eggs.
+     1 teacup sweet milk (or more, if the corn is not juicy).
+     2 teaspoonfuls flour.
+     Salt and pepper to taste.
+
+Make the mixture the consistency of a soft batter, and fry in lard or
+butter.--_Mrs. A. W._
+
+
+CORN FRITTERS FOR BREAKFAST.
+
+Make a batter as you would for fritters, put in pepper, salt, lard, or
+butter, add to a quart of batter, a pint of corn, cut from the cob,
+and fry.--_Mrs. A. P._
+
+
+BAKED TOMATOES.
+
+     1 quart peeled and sliced tomatoes (not scalded).
+     1 cup sugar.
+     1 tablespoonful butter.
+     1 dessertspoonful salt.
+     1 teaspoonful black pepper.
+     1 roll of bread.
+
+Spread a layer of tomatoes on the bottom of an earthen (never a tin)
+baking dish. Put over it half the sugar, butter, pepper and salt, and
+crumble half the roll over it in small bits. Then spread another layer
+of tomato, sugar, etc., ending with the remaining half of the roll.
+Grate cracker or hard brown biscuit on top, and serve.--_Mrs. S. T._
+
+
+_Baked Tomatoes._
+
+Scald and peel the tomatoes, or else peel thin with a sharp knife,
+without scalding. Cut in small pieces, season with a little sugar,
+salt, pepper, and finely minced onion. Grease a baking dish and line
+it with thin slices of light bread buttered. Pour the tomatoes in the
+dish, crumming up a little light bread on them. Spread on top a layer
+of heavily buttered light bread, and bake.--_Mrs. M. C. C._
+
+
+STEWED TOMATOES.
+
+Peel and chop tomatoes till you have a quart. Add one teacup brown
+sugar, one teacup butter, one teacup bread crumbs. One tablespoonful
+salt; one teaspoonful black pepper.
+
+Stew till free from lumps and perfectly done. Pour in a deep dish,
+sift powdered crackers over it, and serve.--_Mrs. S. T._
+
+
+_Stewed Tomatoes._
+
+Scald and peel the tomatoes, chop fine, season with salt, pepper,
+onion, and a little sugar. Put in some pieces of buttered light bread,
+cut up very fine. Add a lump of butter, and stew in a saucepan.--_Mrs.
+V. P. M._
+
+
+TOMATO OMELETTE.
+
+Peel and chop fine one quart of tomatoes, add salt and pepper, a
+little onion minced fine, a half teacup grated bread. Beat five eggs
+to a foam, stir into the tomatoes and turn the mixture into a hot pan,
+greased with butter, stir rapidly till it begins to thicken. Let it
+brown a few minutes on the bottom, then fold it half over and serve
+hot. This dish may be made of canned tomatoes, when fresh cannot be
+obtained.--_Mrs. I. G._
+
+
+FRIED TOMATOES.
+
+Slice tomatoes one-quarter inch thick. Put them in a skillet in which
+a spoonful of nice lard has been melted. After getting hot, the skins
+of the tomatoes may be removed. Sprinkle with salt and pepper, take
+the tomatoes out, thicken the gravy with a teacup cream in which a
+teaspoonful flour has been stirred. Put the tomatoes in a dish and
+pour the gravy over them. Serve hot.--_Mrs. C. L. T._
+
+
+ROPA VIGA.
+
+Select fine ripe tomatoes. Pour boiling water over them so as to
+remove the skins readily. Put them in a pan of melted butter, with
+some pepper and salt. Shred cold meat or fowl over them. Fry
+sufficiently, and serve hot.--_Mrs. A. D._
+
+
+TOMATO TOAST.
+
+Put some canned tomatoes in a frying pan with a little butter and
+salt. Cook lightly and pour over slices of toasted bread, buttered and
+softened with cream.--_Mrs. Dr. G._
+
+
+TO DRESS RAW TOMATOES.
+
+Slice a plateful large fresh tomatoes. Pour over them a dressing made
+of the yolk of one egg and olive oil, creamed smoothly together; salt
+and pepper to the taste; one teaspoonful prepared mustard, a little
+vinegar. If you like, you may add sugar.--_Mrs. R. L. O._
+
+
+_To dress Raw Tomatoes._
+
+Peel and cut in thick slices six large ripe tomatoes which have been
+kept on ice. Put a layer into a salad bowl, sprinkle with salt,
+pepper, and powdered sugar. Put in another layer, and so on, till all
+the tomatoes are disposed of. Pour over the top a teacup of weak
+vinegar. Cover the top with ice, and set in the refrigerator ten
+minutes before serving.--_Mrs. S. T._
+
+
+LIMA BEANS.
+
+Shell and throw into cold water. Put in boiling water an hour before
+dinner; add some salt; when tender, drain off the water and add a
+tablespoonful fresh butter. Beans are seldom cooked enough.--_Mrs. S.
+T._
+
+
+_Lima Beans._
+
+Shell and lay in cold water. Boil thoroughly, and then stew a little
+with butter, pepper, salt, and cream.--_Mrs. R._
+
+
+SUCCOTASH.
+
+     1 pint shelled Lima beans.
+     1 quart green corn, cut from the cob.
+     1 quart tomatoes, prepared and seasoned as for baking.
+
+Boil the corn and beans together till done, then drain off the water
+and pour in a cup of milk, a tablespoonful of butter, and salt to the
+taste. Let it boil up, and then pour in the tomatoes. Let all simmer
+an hour. Baked or stewed dishes should have cracker or brown biscuit
+grated on top, before sending to the table.--_Mrs. S. T._
+
+
+TO FRY CUCUMBERS.
+
+Peel, cut lengthwise in thick slices and lay in water till just before
+dinner. Wipe dry, sprinkle with pepper and salt, dip in beaten egg,
+sift over pounded cracker and fry with the cover on till light brown.
+Prepare exactly as egg-plant.--_Mrs. S. T._
+
+
+TO DRESS CUCUMBERS RAW.
+
+Gather early in the morning, peel, lay in cold water till just before
+dinner. Then drain, slice as thin as possible into ice water, which
+drain and then fill a dish with alternate layers of sliced cucumber
+and thinly sliced white onion, sprinkled with salt and pepper. Pour a
+cup of weak vinegar over it and lay a lump of ice on top.--_Mrs. S.
+T._
+
+
+OKRA.
+
+Boil young okra till tender, in salt and water. Drain, add half a
+teacup of cream, and a heaping tablespoonful butter. Let it boil up,
+turn it out in a dish, sprinkle salt and pepper over it and serve hot.
+
+
+TO BOIL IRISH POTATOES.
+
+Old potatoes must be nicely peeled and dropped in boiling water,
+covered with a lid and boiled hard half an hour. Then drain off the
+water and set by the fire. This makes them mealy.--_Mrs. S. T._
+
+
+CREAMED POTATOES.
+
+Peel and boil white mealy potatoes, till perfectly done. Take out one
+at a time from the saucepan, which must be left on the fire. With a
+large spoon, mash perfectly fine; add salt, a heaping tablespoonful
+butter and a teacup rich milk. Stir rapidly ten or fifteen minutes and
+send hot to the table. It is much lighter when well creamed and
+beaten.--_Mrs. S. T._
+
+
+POTATO SNOW.
+
+Peel and boil in a saucepan, six large mealy white potatoes. Add a
+little salt to the water. Take them out one by one, leaving the
+saucepan on the fire. Rub through a sieve into a deep dish, letting it
+fall in a mound. Do not touch with a spoon or the hand. Have a
+sauce-boat of melted butter to serve with it at table.--_Mrs. S. T._
+
+
+IRISH POTATO CHIPS.
+
+Shave the raw potatoes with a cabbage cutter. Drop the pieces, one at
+a time, into boiling lard, and fry a rich brown. Sprinkle a little
+salt over them.--_Mrs. R. L. O._
+
+
+TO FRY SLICED POTATOES.
+
+Peel and slice thin. Dry well in a cloth. Fry in lard, stirring till
+crisp. Take up and lay on a sieve to drain. Sprinkle a little salt
+over them.--_Mrs. R._
+
+
+POTATO CAKES.
+
+Mash potatoes, just boiled. Add salt, pepper, butter, and cream, make
+into cakes, and fry brown on both sides.--_Mrs. P. W._
+
+
+POTATO PUDDING.
+
+May be made by putting potatoes prepared exactly as above directed, in
+a pudding dish, and baking.--_Mrs. S. T._
+
+
+POTATO HASH.
+
+Cut cold boiled potatoes in slices. Put in a pan with boiling water,
+adding pepper, salt, and butter. Stew till thick, and serve.--_Mrs.
+Dr. G._
+
+
+TO BOIL SWEET POTATOES.
+
+Boil large, smooth potatoes till quite done. Peel and slice
+lengthwise. Pour melted butter over them. Some persons like a dressing
+of pepper, salt, butter, and cream. Others prefer butter, sifted
+sugar, and grated nutmeg.
+
+
+TO FRY SWEET POTATOES.
+
+Parboil and cut in thick slices, sprinkling over them pepper, salt,
+and sugar. Fry with a slice of fat pork. Take from the pan, sift over
+them pounded cracker, and serve.--_Mrs. S. T._
+
+
+TO COOK INFERIOR SWEET POTATOES.
+
+Boil till nearly done. Cut in thick slices; put a layer in the bottom
+of a baking dish. Put pepper, salt, sugar, bits of butter, and a
+teaspoonful vinegar on this layer, and so on till the dish is filled,
+leaving a layer of seasoning for the top. Pour over it a teacup rich
+milk. Put a tin plate on top and bake a few minutes. Put grated
+cracker, on top.--_Mrs. S. T._
+
+
+TO DRESS YAMS.
+
+Steam them till done, peel and slice them. Put in a buttered
+baking-dish a layer of yam, on which put sugar and some lumps of
+butter. Fill up the dish in this way, and when full, pour over it milk
+or cream, and bake brown.--_Mrs. Dr. P. C._
+
+
+TO STEW EGG-PLANTS.
+
+Put them on whole in a plenty of water, and let them simmer till
+tender. Then take off the skin and divide them. Mash them well in a
+deep dish, adding a large spoonful butter and some grated bread
+crumbs. Grate bread crumbs on top, and brown it.
+
+Purple egg-plants are best.--_Mrs. M._
+
+
+TO FRY EGG-PLANT.
+
+Cut the egg-plant in thick slices, carefully paring each piece. Throw
+it in salt and water, and let it remain there several hours. Take from
+the water, drain and wipe. Then butter the slices of egg-plant, dip in
+beaten egg, then in grated cracker, and fry a light brown. Pepper,
+grate more cracker over them, and serve.--_Mrs. S. T._
+
+
+EGG-PLANT PUDDING.
+
+Quarter the egg-plant and lay it in salt and water the overnight, to
+extract the bitterness. The next day, parboil, peel and chop fine, and
+add bread crumbs (one teacup to a pint of egg-plant), eggs (two to a
+pint of egg-plant), salt, pepper, and butter to taste; enough milk to
+make a good batter.
+
+Bake in an earthen dish twenty minutes.--_Mrs. R. L. O._
+
+
+TO BAKE EGG-PLANT.
+
+Parboil the egg-plant. Take out the meat and mix it with butter,
+pepper, salt, and bread crumbs. Fill the hulls with this mixture and
+bake a dark brown. Cucumbers may be prepared by the same recipe.
+
+
+BURR ARTICHOKES.
+
+Strip off the coarse outer leaves, cut the stalk, and lay several
+hours in cold water. Then put in boiling water, with their leaves
+downward. Keep covered with a plate. Boil steadily two or three hours.
+Serve with butter, pepper, salt, mustard, and vinegar.--_Mrs. R._
+
+
+TO STEW PARSNIPS.
+
+Peel and slice parsnips. Boil them in a covered vessel with slices of
+nice pork, until done, adding salt and pepper to taste.--_Mrs. G. B._
+
+
+TO FRY PARSNIPS.
+
+Peel and parboil the parsnips. Slice lengthwise, and fry with fat
+pork, sprinkling over them salt, pepper, and sugar. Grate bread
+crumbs over it and serve. Salsify may be cooked the same way.--_Mrs.
+S. T._
+
+
+TO COOK PARSNIPS.
+
+Boil the parsnips till thoroughly done. Serve with salt, pepper,
+butter, and cream; or mash the parsnips, mix with an egg batter, and
+season as before.
+
+
+TO COOK SALSIFY.
+
+Wash, trim, scrape the roots and cut them up fine. Boil till tender,
+mash and season with pepper, salt, bread crumbs, butter, and milk. Put
+in a dish and bake brown.--_Mrs. A. P._
+
+
+TO STEW SALSIFY.
+
+Scrape and throw at once in water to prevent from turning dark. Boil
+till tender in a closely covered vessel. Drain off the water and cut
+the salsify in pieces half an inch long. Throw in a saucepan with
+
+     1 teacup vinegar.
+     1 teacup water.
+     1 tablespoonful sugar.
+     1 tablespoonful butter.
+     Salt and pepper to taste.
+
+Just before serving, add the yolk of an egg, beaten up and mixed with
+a little water. The seasoning above given is for one quart
+salsify.--_Mrs. S. T._
+
+
+_Another Way to Stew Salsify._
+
+Prepare the salsify exactly as in the foregoing recipe. Boil till
+tender, drain and cut in pieces, half an inch long, and then stew in
+milk. Just before serving, add a tablespoonful of butter, rolled in a
+teaspoonful flour. Let it boil up once. Pepper and salt it, grate
+cracker over it and serve.--_Mrs. S. T._
+
+
+TO FRY SALSIFY.
+
+Prepare as for stewing. When perfectly tender, run through a colander.
+Add grated cracker, two eggs, well beaten, one tablespoonful vinegar,
+one tablespoonful butter, one teaspoonful salt, one teaspoonful sugar,
+a little pepper. Make into oval cakes, roll in grated cracker, and fry
+a light brown.--_Mrs. S. T._
+
+
+TO BOIL CABBAGE WITH BACON.
+
+Quarter a head of hard white cabbage, examine for insects, lay in salt
+and water several hours. An hour before dinner, drain and put in a pot
+in which bacon has been boiling--a pod of red pepper boiled with it
+will make it more wholesome and improve the flavor of both bacon and
+cabbage.--_Mrs. S. T._
+
+
+CABBAGE BOILED WITHOUT BACON.
+
+Prepare exactly as directed in the foregoing recipe.
+
+Boil an hour in a large pot of boiling water. Drain, chop fine, add a
+tablespoonful butter, the same of cream, the same of pepper-vinegar,
+and salt and pepper to your taste.--_Mrs. S. T._
+
+
+CABBAGE PUDDING.
+
+Boil nice, hard, white cabbage with good bacon.
+
+When thoroughly done, chop fine and add a large lump of butter, one
+teacup rich milk, three eggs beaten light, two teaspoonfuls mixed
+mustard; pepper and salt to the taste.
+
+Pour in a buttered deep dish; put on top dusted pepper, bits of fresh
+butter, and grated cracker or stale bread.
+
+Bake a light brown.--_Mrs. M. C. C._
+
+
+_Cabbage Pudding._
+
+Boil the cabbage till tender, chop fine and add four eggs, well
+beaten, one pound bread crumbs, one teacup melted butter, milk enough
+to make it as thick as mush, salt and pepper to the taste. Bake in a
+dish till the eggs and milk are cooked.--_Mrs. McD._
+
+
+WARM SLAW.
+
+Cut the cabbage very fine and sprinkle over it a tablespoonful flour.
+Put a piece of butter, the size of an egg, in the oven to melt. Salt
+and pepper the cabbage and put it in the oven with the butter. Mix
+half a teacup of cream with the same quantity of vinegar, pour it over
+the cabbage and heat thoroughly.--_Mrs. S. G._
+
+
+_Warm Slaw._
+
+Cut the cabbage (hard red is best) as for cold slaw. Put in a saucepan
+one-quarter pound butter, two gills water, three gills vinegar, one
+teaspoonful salt, and a little cayenne pepper. If you like, add a
+garlic, minced fine. When this mixture has come to a boil, pour it
+boiling hot over the cabbage, and cover it five or ten minutes, when
+it will be ready for use.
+
+
+_Warm Slaw._
+
+Wash the cabbage, cut fine and put on the fire with enough water to
+keep it from burning.
+
+When sufficiently tender, have ready a dressing made of vinegar,
+pepper, salt, mustard, a spoonful of butter rolled in flour, and
+beaten eggs, all thoroughly mixed. Stir this quickly in the cabbage
+and let it boil up.--_Mrs. Col. W._
+
+
+FRIED CABBAGE.
+
+Reserve some cabbage from dinner. Set it away till next morning. Chop
+fine, season with pepper and salt, and fry brown with a slice of fat
+bacon.
+
+
+CAULIFLOWER.
+
+Remove the outside leaves. Cut in four parts, tie them together, put
+in boiling water and let them simmer till the stalk is thoroughly
+tender, keeping it covered with water, and removing the scum. Boil two
+hours, drain well and serve with melted butter. You may cook broccoli
+by the same recipe, except that you cut it in two pieces instead of
+four.--_Mrs. R._
+
+
+SPINACH.
+
+Pick and soak several hours in cold water. Drain and shake each
+bunch. Throw in boiling water and boil till tender. Take up with a
+perforated skimmer. Put in a saucepan with a heaping tablespoonful
+butter; pepper and salt to taste. Stir in three hard-boiled eggs,
+chopped up. Let it simmer, stirring frequently. Put in a deep dish and
+cover with nicely poached eggs, buttered, peppered, and salted.
+Sea-kale may be prepared by the same recipe.--_Mrs. S. T._
+
+
+TURNIP SALAD.
+
+Pick early in the morning. Wash one peck and put in cold water. Have
+ready a pot of boiling water in which a piece of bacon has boiled
+several hours, and the amount of water become much reduced. Take out
+the bacon, put in the salad, put the bacon back on top of the salad,
+and boil till very tender. Dip from the pot with a perforated skimmer,
+lay in a deep dish, skim the fat from the liquor and pour over the
+salad. Cover with nicely poached eggs. Cover and send to the table
+hot. Any other kind of salad might be cooked by this recipe.--_Mrs. S.
+T._
+
+
+TURNIPS.
+
+Boil and mash through a colander. Season with a cup cream, spoonful
+butter, pepper, and salt, and stew quite dry. Then you may bake
+them.--_Mrs. Col. W._
+
+
+TO STEW TURNIPS.
+
+Peel five or six turnips and put on to boil, adding a little salt to
+the water. When thoroughly done, mash fine through a colander, season
+with a teacup of cream, or milk, a tablespoonful butter, red and black
+pepper, and a little more salt, if needed. Stew two or three minutes.
+Cabbage prepared the same way is very nice.--_Mrs. C. M. A._
+
+
+RESIPEE FOR CUKIN KON-FEEL PEES.
+
+Gether your pees 'bout sun-down. The folrin day, 'bout leven o'clock,
+gowge out your pees with your thum nale, like gowgin out a man's
+eye-ball at a kote house. Rense your pees, parbile them, then fry 'em
+with som several slices uv streekt middlin, incouragin uv the gravy to
+seep out and intermarry with your pees. When modritly brown, but not
+scorcht, empty intoo a dish. Mash 'em gently with a spune, mix with
+raw tomarters sprinkled with a little brown shugar and the immortal
+dish ar quite ready. Eat a hepe. Eat mo and mo. It is good for your
+genral helth uv mind and body. It fattens you up, makes you sassy,
+goes throo and throo your very soul. But why don't you eat? Eat on. By
+Jings. Eat. _Stop!_ Never, while thar is a pee in the dish.--_Mozis
+Addums._
+
+
+CORNFIELD OR BLACK EYE PEAS.
+
+Shell early in the morning, throw into water till an hour before
+dinner, when put into boiling water, covering close while cooking. Add
+a little salt, just before taking from the fire. Drain and serve with
+a large spoonful fresh butter, or put in a pan with a slice of fat
+meat, and simmer a few minutes. Dried peas must be soaked overnight,
+and cooked twice as long as fresh.--_Mrs. S. T._
+
+
+TO BOIL DRIED PEAS.
+
+Soak in boiling water the night before. Then next day parboil and
+drain. Put in fresh water with a piece of middling or ham, and boil
+till tender.--_Mrs. Col. W._
+
+
+TO BOIL DRIED LIMA, OR OTHER BEANS.
+
+Soak overnight. Next morning, soak in fresh water till two hours
+before dinner, when boil steadily in a covered saucepan two hours.
+Drain and add a large spoonful fresh butter, and a little salt.--_Mrs.
+S. T._
+
+
+CORN PUT UP IN BRINE.
+
+Late as possible in the fall prepare tender roasting ears for winter
+use. Strip off the outer shuck, leaving the inner, silky ones next to
+the grain. Have ready a nice clean wooden firkin or tub, properly
+scalded and sunned. Sprinkle salt over the bottom. Pack closely with
+corn. Wash a large flat rock and lay on the top, when nearly full.
+Pour strong brine over the corn, covering it well. The day before
+using, strip off the shuck and silk, place in a bucket of cold water
+(renewing the water once, or twice), and let it stand till ready to
+use it. Two ears soaked thus, and shaved into a pot of soup with other
+vegetables, will impart a delicious flavor.--_Mrs. S. T._
+
+
+
+
+PICKLES AND CATSUPS.
+
+For pickles and catsups, use the best cider vinegar, it being not only
+more wholesome than other kinds of vinegar, but the only sort that
+will keep pickles or catsup for any length of time.
+
+In making catsup, or in scalding pickles in vinegar, if a brass kettle
+is used, it must be scoured with sand and ashes, washed and wiped dry,
+and then scoured with vinegar and salt. By attending to these
+directions, the brass kettle may be safely used--though the pickles or
+catsup must be poured from it the instant it is taken from the fire,
+or they will canker.
+
+In making pickles, it is a good rule to allow two pounds of sugar to
+each gallon of vinegar for sour pickle, though a larger proportion
+must be allowed for sweet pickle.
+
+Vinegar for pickling should be spiced and set to sun from spring to
+autumn. Never put pickle in a jar that has been used for butter or
+lard. Examine often to see if the pickle is well covered with vinegar,
+and if any of it has turned soft, remove it. Keep it in a dry, airy
+closet, and be careful not to let it freeze. Pickle is generally
+considered best when from six months to a year old. Some housekeepers
+use the same vinegar (with a slight addition) from year to year, by
+draining the pickle as they take it out of the jar.
+
+
+PICKLE VINEGAR.
+
+     2 gallons cider vinegar.
+     4 ounces white pepper, beaten.
+     4 ounces whole allspice.
+     4 ounces mustard-seed.
+     2 ounces ground mustard.
+     2 ounces of mace.
+     2 ounces of turmeric.
+     2 ounces of white ginger.
+     2 ounces of garlic.
+     2 ounces of horseradish.
+     2 gills of celery-seed.
+     2 sliced lemons.
+     5 pounds of sugar.
+
+This ought to be prepared several months before using, and always kept
+on hand ready for use.--_Mrs. S. T._
+
+
+_Pickle Vinegar._
+
+     2 gallons vinegar.
+     1 pint black mustard-seed.
+     4 ounces ginger.
+     3 ounces allspice.
+     1 ounce cloves.
+     4 ounces whole black pepper.
+     1 ounce celery-seed.
+     3 pounds brown sugar.
+     2 handfuls scraped horseradish.
+     1 handful garlic.
+     3 sliced lemons.
+
+Make in May, and sun all summer.--_Mrs. D. R._
+
+
+VINEGAR FOR PICKLES.
+
+     2 gallons vinegar.
+     1 cup bruised ginger.
+     1 cup black mustard-seed.
+     1 cup garlic.
+     ½ cup black pepper.
+     1 cup celery-seed.
+     ½ cup of mace.
+     ½ cup of cloves.
+     ½ cup of turmeric.
+     2   pounds brown sugar.
+     1   pod red pepper.
+     1   handful horseradish.--_Mrs. P. W._
+
+Cucumbers (sliced), snaps, gherkins, muskmelons, cabbage, onions, or
+anything to be put into the spiced vinegar, must be previously boiled
+tender in strong vinegar and salt--well pressed out--and then put into
+the pickle vinegar, will soon be ready for use.--_Mrs. J. J. C._
+
+
+YELLOW PICKLE VINEGAR.
+
+     2 gallons of pure cider vinegar.
+     1 pint black mustard-seed.
+     1 pint white mustard-seed.
+     2 ounces ground mustard.
+     4 ounces white ginger.
+     3 ounces pepper.
+     3 ounces allspice.
+     1 ounce mace.
+     1 ounce cloves.
+     2 ounces turmeric.
+     1 large handful horseradish.
+     1 handful garlic.
+     1 spoonful salt.
+     1 gill celery-seed.
+     6 lemons.
+     5 pounds sugar.
+
+The liquid should be mixed in the spring, and set in the sun.--_Mrs.
+T. M. C._
+
+
+INGREDIENTS TO ONE GALLON GREEN PICKLE.
+
+     3 pounds of sugar.
+     ½ ounce of mace, full weight, and beaten.
+     ½ ounce of black pepper, full weight, and beaten.
+     1 ounce ginger, light weight, and beaten.
+     ½ ounce allspice, light weight.
+     1/5 ounce cloves, light weight.
+     ½ tablespoonful salt, light weight.
+     ½ ounce celery-seed, light weight.
+     2-1/5 ounces cinnamon, beaten.--_Mrs. Dr. P. C._
+
+
+PREPARING PICKLES.
+
+Vegetables for pickle should be kept in cold and strong brine till
+they turn yellow: then put vine-leaves in the bottom of the kettle,
+then a layer of vegetables and a layer of leaves till full. Pour on
+them, boiling salt and water and let them boil until a bright green.
+Take them, while hot, and place in weak vinegar for a whole week. Then
+add them to the spiced vinegar. Afterwards rub on them a little
+turmeric. Prepare the spiced vinegar in May, and expose to the sun
+every day for some time.--_Mrs. R._
+
+
+YELLOW PICKLE.
+
+     2 gallons vinegar.
+     2 pounds sugar.
+     1 ounce turmeric.
+     3 ounces allspice.
+     1 ounce cloves.
+     1 ounce mace.
+     1 pint mustard-seed.
+     2 tablespoonfuls celery-seed.
+
+Pound all together and stir into the hot cider vinegar for several
+minutes. Prepare your vegetables by quartering the cabbage and
+scalding them in brine; cover them and leave until cold; squeeze dry
+and hang in the sun; when bleached, throw in plain vinegar, then into
+the spiced vinegar.--_Mrs. P._
+
+
+_Yellow Pickle._
+
+     2½ gallons vinegar.
+     7 pounds sugar.
+     1 pound white mustard-seed.
+     1 bottle mustard.
+     1 pound white ginger.
+     ½ pound white pepper.
+     ½ pound turmeric.
+     2 ounces nutmeg.
+     2 ounces allspice.
+     2 ounces cloves.
+     2 ounces celery-seed.
+
+Pound them all before putting in the vinegar, add one pound scraped
+horseradish, half-dozen lemons sliced.
+
+Scald two dozen onions, sprinkle them with salt, and let them stand a
+day; drain off the water and wash well with the vinegar. Add them to
+your spiced vinegar. Cut your cabbage and scald them in strong salt
+water till you can run a straw through them; drain them for a day and
+put into plain vinegar for two weeks; let them drain again a day or
+two before putting into the prepared vinegar. Put two tablespoonfuls
+turmeric in the plain vinegar to turn the cabbage yellow.--_Mrs. J. T.
+A._
+
+
+_Yellow Pickle._
+
+One peck cabbage cut up. Lay in a jar, sprinkling with salt; leave it
+twenty-four hours; squeeze out and put in a kettle with half a dozen
+onions chopped, cover with vinegar, add one ounce turmeric, and boil
+one hour. Then add:
+
+     2 pounds brown sugar.
+     ½ ounce mace.
+     ½ ounce allspice.
+     ½ ounce cloves.
+     4 tablespoonfuls mixed mustard.
+     1 teacup black peppercorn.
+     4 tablespoonfuls ground ginger.
+     2 tablespoonfuls celery-seed.
+
+Boil till clear.--_Mrs. S. B._
+
+
+_Yellow Pickle._
+
+     2 gallons cider vinegar.
+     4 ounces beaten white pepper.
+     4 ounces whole allspice.
+     4 ounces white mustard-seed.
+     4 ounces black mustard-seed.
+     2 ounces mace.
+     2 ounces turmeric.
+     2 ounces white ginger.
+     2 ounces ground mustard.
+     3 ounces garlic.
+     3 ounces horseradish.
+     2 gills celery-seed.
+     4 sliced lemons.
+     5 pounds brown sugar.
+
+Should be prepared months before using. Cabbage to be pickled should
+be boiled or scalded in salt and water until the leaves can be turned
+back so as to sprinkle salt between them; then must be dried in the
+sun. Shake all the salt out when dry, and soak in plain vinegar, with
+a little turmeric sprinkled on each layer of cabbage. After ten days,
+drain them and put in the spiced vinegar.--_Mrs. S. T._
+
+
+YELLOW PICKLED CABBAGE.
+
+     1 ounce turmeric.
+     1 gill black pepper.
+     1 gill celery-seed.
+     A few cloves.
+     A few pieces of ginger.
+     4 tablespoonfuls made mustard.
+     ½ ounce mace.
+     2 pounds sugar.
+     1 tablespoonful allspice.
+
+Take one peck of quartered cabbage; slice them and put a layer of
+cabbage and one of salt; let it remain over night. In the morning
+squeeze them and put on the fire with four chopped onions, and cover
+with vinegar; boil for an hour, then add the spices mentioned above,
+and let it boil an hour longer; when cold it is ready for use.--_Mrs.
+W. H. M._
+
+
+A QUICK WAY TO MAKE YELLOW PICKLE.
+
+Two gallons chopped cabbage, sprinkle one handful salt through it, and
+let stand over night. Squeeze it out dry and put into a kettle. Add
+one ounce of celery-seed, one ounce of turmeric, one quarter-pound of
+mustard-seed, (black and white mixed), five pounds brown sugar, with
+vinegar enough to cover the whole well.
+
+Boil until the cabbage is tender. Put it in stone jars and keep it
+closely covered. It is fit for use the day after it is made.--_Mrs. J.
+C. W._
+
+
+YELLOW PICKLE.
+
+     2 ounces black mustard-seed.
+     2 ounces white mustard-seed.
+     2 ounces celery-seed.
+     1 ounce coriander.
+     1 ounce white pepper.
+     1 ounce green ginger.
+     2 ounces turmeric.
+     1 pound brown sugar.
+
+Put these in one and one-half gallons best cider vinegar, and set in
+the sun. This can be prepared during the winter, if you choose.
+Quarter your cabbages (small heads about the size of a large apple are
+best), and put in a tub. Make a strong brine, boil and pour over
+while hot. Let them stand twenty-four hours and then repeat. On the
+third day spread them on a board or table, salt them slightly, and let
+them stand in the hot sun four days, taking care that no dew shall
+fall on them. Put in a jar, and pour on your prepared vinegar boiling
+hot. This pickle will not be ready for the table till it has softened
+and absorbed the vinegar. You can judge of this by your taste. To make
+quick pickle by this recipe, you simply salt your cabbage for one
+night, pouring off in the morning the water drawn out by the salt.
+Then put in the kettle with the spices and vinegar, and boil until a
+straw will go through.--_Mrs. J. B. D._
+
+
+CABBAGE PICKLE FOR PRESENT USE.
+
+Boil the cabbage in salt and water till tender; lay them on dishes,
+drain or press them in a towel.
+
+Boil together two gallons strong vinegar.
+
+     1 pint white mustard-seed.
+     4 ounces ginger.
+     3 ounces black pepper.
+     3 ounces allspice.
+     1 ounce mace.
+     1 ounce cloves.
+     1 ounce turmeric.
+     1 large handful horseradish.
+     1 large handful garlic.
+     1 ounce celery-seed.
+     2 pounds brown sugar.
+
+Pour it over the cabbage boiling hot. If you have no garlic, use one
+pint onions chopped fine.--_Mrs. H._
+
+
+CUT CABBAGE PICKLE.
+
+Fill the jar with cut cabbage. To every gallon of cabbage put one
+handful horseradish.
+
+     3 tablespoonfuls black pepper.
+     ½ tablespoonful red pepper.
+     3 tablespoonfuls coriander-seed.
+     3 tablespoonfuls celery-seed.
+     2 tablespoonfuls mace.
+     2 tablespoonfuls allspice.
+     1 dozen cloves.
+     ½ teacup made mustard.
+     4 tablespoonfuls white mustard-seed.
+     1 pound sugar.
+     4 or 5 sliced onions.
+
+Salt your cabbage first as for slaw, and let it stand two or three
+hours. Put in a porcelain kettle and cover with weak vinegar; put
+turmeric enough to color, boil it till tender, then drain off the weak
+vinegar, and cover it with strong cider vinegar, and mix the spices
+well through it; add three or more tablespoonfuls turmeric, and boil
+the whole fifteen minutes very hard. When cold, it is ready for
+use.--_Mrs. S. M._
+
+
+CHOPPED CABBAGE PICKLE.
+
+Cut the cabbage as for slaw, pour over it enough boiling brine to
+cover it. Chop and scald a few onions in the same way, cover both, and
+leave twenty-four hours; then squeeze in a cloth until free from
+brine. If it should taste very salt, soak in clear water for a few
+hours and squeeze again. Loosen and mix the cabbage and onions
+thoroughly. To one-half gallon cabbage put:
+
+     1 small cut onion.
+     1 pound brown sugar.
+     1 small box mustard.
+     ½ pound white mustard-seed.
+     1 small cup grated horseradish.
+     ½ ounce mace.
+     1 tablespoonful ground black pepper.
+     2 ounces celery-seed.
+     1 ounce turmeric.
+
+Chopped celery and nasturtiums, if they can be had. Mix all, and
+cover with cold vinegar. If necessary, add more vinegar after it has
+stood awhile.--_Mrs. C. N._
+
+
+GREEN PICKLE.
+
+Put the pickles in a strong brine, strong enough to bear an egg. Three
+weeks is long enough for them to remain in brine, if you wish to make
+your pickle early in the fall; but they will keep several months,
+indeed all the winter, by having them always well covered with the
+brine.
+
+When ready to make your pickle, drain off _every drop_ of brine, and
+pour boiling water over the pickles. Repeat this for three mornings in
+succession. Then pour off this last water, and soak the pickles two
+days in cold water, changing the water each morning. Next, pouring off
+this water, scald the pickles _three_ mornings in weak vinegar,
+weakening the vinegar by putting two quarts of water to one of
+vinegar. This is the time for greening the pickles, by putting in the
+jar or keg a layer of pickle, then sprinkling in a little powdered
+alum, and so on, till the vessel is filled; then pouring on the
+weakened vinegar. Only use the alum the first morning; but the other
+mornings pour off the vinegar and pour on a fresh quantity. All this
+is necessary, if you wish to have pickle perfectly free from the
+brine, and in a condition to keep. Fill your jars with the pickle thus
+prepared, and pour over them the best of vinegar, after seasoning it
+and letting it boil a few minutes. Seasoning to one gallon vinegar:
+
+     3 pounds brown sugar.
+     1 tablespoonful allspice.
+     1 tablespoonful of cinnamon.
+     1 tablespoonful of ginger.
+     1 tablespoonful of black pepper, all pounded.
+     20 drops oil of cloves, or 3 ounces of cloves.
+     1 ounce celery-seed.
+     1 pod red pepper.
+     2 tablespoonfuls grated horseradish.--_Mrs. C._
+
+
+_Green Pickles._
+
+Put the pickle in strong brine for two days; then boil the brine and
+pour it over them hot. Repeat this twice. Then pour over them boiling
+vinegar and water mixed, three successive times, at intervals of two
+days. For a three-gallon jar take:
+
+     1 teacup black pepper.
+     1 teacup allspice.
+     ½ teacup of ginger.
+     ½ teacup of mace.
+     ½ teacup of cloves, all beaten, but not fine.
+     2 heads of cabbage chopped fine.
+     2 teacups horseradish.
+     8 onions chopped fine.
+     1 quart mustard seed.
+
+Take half of the beaten spices and mix with the latter ingredients,
+also three cups of brown sugar; stuff the mangoes with this. Add the
+rest to the vinegar with five pounds of sugar, and pour on the pickle
+hot.
+
+This makes very superior pickle.--_Miss S. S. V._
+
+
+_Green Pickle_ [_3 gallons_].
+
+     2 ounces mace.
+     ½ pound ginger, scalded and sliced.
+     2 ounces cloves.
+     2 ounces cinnamon.
+     2 ounces long pepper.
+     2 ounces black pepper.
+     2 ounces allspice.
+     1 ounce nutmeg.
+     ¼ pound horseradish scraped, sliced, but not _dried_.
+     1 ounce turmeric.
+     4 ounces black mustard-seed.
+     1 ounce coriander-seed.
+     2 ounces garlic, or onion.
+     2 pounds brown sugar.
+
+Prepare the cucumbers as follows: gather cucumbers, snaps, etc., and
+put them in a large stone jar, pouring over them a strong brine which
+has been boiled and skimmed--hot, but not boiling; cover with an old
+table-cloth to keep the steam in. Let them stand about a week, then
+take and soak twenty-four hours in cold water. Next put them in a
+large kettle lined with grape leaves, and fill, covering with weak
+vinegar. Sprinkle in a dessertspoonful of powdered alum, and cover
+with grape leaves, setting on the stove until a beautiful bright
+green. Put in a jar and pour this vinegar over them and let them stand
+until next day; then dry the pickles with a cloth, and have ready the
+jar, putting in a layer of the pickles with a layer of the seasoning
+before mentioned; fill with strong cider vinegar. Tie up closely, and
+keep in a warm, dry place.
+
+The spices must be bruised or beaten tolerately fine before putting
+with pickles; and a little salad oil added is an improvement.--_Mrs.
+P. McG._
+
+
+CUCUMBERS OR OTHER SMALL PICKLES.
+
+     2 gallons vinegar.
+     3 tablespoonfuls ginger.
+     2 tablespoonfuls celery-seed.
+     1 tablespoonful cinnamon.
+     2 tablespoonfuls turmeric.
+     1 tablespoonful horseradish.
+     1 tablespoonful garlic.
+     2 tablespoonfuls pepper.
+     1 teaspoonful cloves.
+     1 teaspoonful of mace.
+     1 teaspoonful of allspice; all the spices must be pulverized.
+
+Add the garlic and horseradish when cold. Add two pounds sugar, which
+must be boiled in the vinegar and poured over the spices. One
+teaspoonful red pepper will improve it. Boil the vegetables in plain
+vinegar before putting in the spiced vinegar.
+
+Gherkins and snaps are made in the same way as cucumbers--_Mrs. S._
+
+
+PICKLED CUCUMBERS.
+
+     ½ gallon vinegar.
+     3 pounds brown sugar.
+     2 tablespoonfuls cloves.
+     2 tablespoonfuls allspice.
+     2 tablespoonfuls mustard.
+     2 tablespoonfuls celery.
+     1 tablespoonful white ginger.
+     1 tablespoonful cinnamon.
+     1 tablespoonful black pepper.
+     2 pods green pepper.
+     4 lemons sliced.
+     A little horseradish.
+     12 onions, and as many cucumbers as the vinegar will well cover.
+
+Boil all together until the cucumbers are tender, and they will be
+ready for use in a week or so. To green the fruit: line your brass
+kettle with grape-leaves, and then pour weak vinegar on the cucumbers,
+cover with leaves, and boil a little while.--_Mrs. E. I._
+
+
+CUCUMBER PICKLE.
+
+     2 gallons good vinegar.
+     1 cup bruised ginger.
+     1 cup mustard-seed.
+     1 cup garlic.
+     2 onions chopped fine.
+     ½ teacup black pepper.
+     1 teacup celery-seed.
+     ½ ounce mace.
+     ½ ounce cloves.
+     ½ ounce turmeric.
+     1 pod red pepper.
+     1 handful horseradish.
+     3 pounds brown sugar.
+
+After greening the cucumbers, put them in plain vinegar for a few
+days. Then boil the spices in one gallon of the vinegar, and pour it
+over the pickle boiling hot. Do this twice; it will be ready for use
+in a week.--_Mrs. P. W._
+
+
+BOILED CUCUMBER PICKLE.
+
+Take fresh cucumbers (size for eating), put them in brine for a few
+days; take them out, and put them in vinegar to soak for two days.
+Then wipe them dry, cut them in pieces one inch thick. Make a
+seasoning of a mixture of allspice, cloves, mace, nutmeg, and whole
+black pepper, about two ounces to seventy-five cucumbers. Add
+celery-seed, and onion chopped fine.
+
+Take a large stone jar, put a layer of cucumber and a layer of the
+mixture, with plenty of brown sugar (about eight pounds to a large
+jar). In this way fill the jar, then cover it with strong vinegar: tie
+the mouth up securely, put the jar in a pot of cold water, and boil
+until the cucumber is tender, and they will be ready for use in a few
+days.--_Mrs. C. C. McP._
+
+
+PICKLED CUCUMBERS.
+
+Put them in a wooden or stone vessel, pour over strong salt and water
+boiling hot, put a weight on to keep them under the pickle. After
+three days, pour it off, boil, and turn it over again: let stand three
+days again; then take them out and let them lie one night in plain
+cold water; next day put them over the fire, but do not let them boil,
+allowing one tablespoonful alum to one gallon vinegar; mace, cinnamon,
+peppercorns, white and black mustard-seed and grated horseradish, one
+tablespoonful each to every gallon vinegar, and one teaspoonful
+turmeric, and two and one-half pounds sugar. Fold a double piece of
+linen, and a soft, thick brown paper, and tie the jars tight; throw
+in the vinegar and keep in a dry place. A bladder and linen cloth are
+nice to be over the pots.--_Mrs. G. P._
+
+
+SWEET CUCUMBER PICKLE.
+
+Slice cucumbers and soak in brine a week; then soak in salt water
+until the salt is extracted sufficiently. Boil in strong alum water
+half an hour, then in ginger tea half an hour. Make a syrup of one
+quart good vinegar, one pint water, three pounds sugar, to four pounds
+cucumbers; season with mace, cinnamon, cloves, and celery-seed. Put in
+the cucumbers and boil till the syrup is thick enough. Add some sliced
+ginger.--_Mrs. S. M._
+
+
+CUCUMBER SWEET PICKLE.
+
+First lay the cucumbers in salt and water for one week or ten days;
+next cut them in slices quarter of an inch thick. Then soak out the
+salt and boil them in alum water half an hour, and afterwards in
+ginger tea for one hour. Then make a syrup of one pint water, one
+quart vinegar, three pounds sugar to every four pounds cucumbers.
+Flavor with cloves, mace, and cinnamon. Boil all together until the
+syrup is sufficiently thickened.--_Mrs. A. C._
+
+
+TO PICKLE RIPE CUCUMBERS.
+
+Take them yellow, but not too ripe, scrape the seeds well out; lay
+them in salt and water twenty-four hours, then make syrup same as for
+peaches; in a week scald the vinegar again.--_Mrs. C._
+
+
+GREEN TOMATO PICKLE.
+
+Slice green tomatoes and onions; sprinkle each layer with salt; let
+them stand until next day, then press all the juice out, and season
+very highly with red and black pepper, celery, mustard seed, a little
+turmeric, and some sugar; cover with vinegar, and cook until
+tender.--_Mrs. M. D._
+
+
+GREEN TOMATO PICKLE.
+
+Slice and chop green tomatoes, until you have one gallon. Chop one
+dozen large onions. Mix and sprinkle four large spoonfuls of salt upon
+them, let it stand one night; next day drain off all the water, and
+have one quart strong vinegar, two pounds sugar, spices and pepper to
+your taste. Put in the vinegar, and put with the tomatoes in a
+porcelain kettle; boil half an hour. Place in the jar for keeping and
+cover closely. Three or four days afterwards, boil again for a few
+minutes and put away for use.--_Mrs. L. P._
+
+
+_Green Tomato Pickle._
+
+     One peck tomatoes sliced.
+     One dozen onions.
+
+Sprinkle with salt, and lay by twenty-four hours; then drain them.
+
+     3 pounds sugar to one gallon vinegar.
+     1½ ounces ground pepper.
+     1 ounce whole cloves.
+     1 ounce mustard-seed.
+     1 ounce allspice.
+     1 cup mustard, mixed.
+
+Put all in a kettle, with vinegar enough to cover; boil till
+tender.--_Mrs. S. B._
+
+
+TO MAKE GREEN TOMATO SAUCE.
+
+     16 pounds tomatoes.
+     7 pints good cider vinegar.
+     4 pounds brown sugar.
+     ½ pint celery-seed.
+     ½ pint mustard-seed.
+     1½ pints onions, cut fine.
+     1 teacup ground mustard.
+     ½ ounce mace.
+     2 ounces cinnamon.
+     1 ounce allspice.
+     ½ ounce cloves.
+     ¼ pound black pepper.
+
+Put all of the spices in the vinegar, and boil one hour. Then put in
+the tomatoes, which you must slice the night before, and put one layer
+of salt and one of tomatoes. Drain the water off, and boil the
+tomatoes in the spiced vinegar till done.--_Mrs. Dr. S._
+
+
+GREEN TOMATO SAUCE.
+
+Peel and slice the tomatoes. To two gallons add:
+
+     5 tablespoonfuls ground mustard.
+     2½ tablespoonfuls ground black pepper.
+     2 tablespoonfuls ground allspice.
+     2 tablespoonfuls ground cloves.
+     3 gills white mustard-seed.
+     1 gill celery-seed.
+     1 gill salt.
+     1 pint onions, chopped fine.
+     2 quarts brown sugar.
+     2 quarts vinegar.
+
+Beat all the spices, except the mustard-seed, and boil together until
+thick as marmalade.--_Mrs. S. T._
+
+
+_Green Tomato Sauce._
+
+     2 gallons tomatoes, sliced.
+     3 tablespoonfuls salt.
+     3 gills of mustard-seed, whole.
+     2½ tablespoonfuls pepper.
+     1½ tablespoonfuls allspice.
+     3 tablespoonfuls mustard, beaten smooth.
+     1 teaspoonful cloves.
+     1 teaspoonful cinnamon.
+     1 teaspoonful celery-seed.
+     1 pint onions, chopped fine.
+     1 quart sugar.
+     2½ quarts vinegar.
+
+Mix thoroughly and boil till done.--_Mrs. P. McG._
+
+
+SWEET TOMATO PICKLE.
+
+Peel small tomatoes with a sharp knife; scald in strong ginger tea
+until clear. To four pounds tomatoes, two pounds sugar, not quite one
+quart vinegar; cinnamon, mace, nutmeg, to taste.
+
+Scald the tomatoes and pour on boiling hot.--_Mrs. J. H. F._
+
+
+_Sweet Tomato Pickle._
+
+Boil green tomatoes in strong ginger tea for ten minutes. Then take
+out, and to every two pounds add one quart of vinegar, one pound
+sugar, cinnamon, cloves and mace to your taste.--_Mrs. P._
+
+
+_Sweet Tomato Pickle._
+
+Slice one gallon green tomatoes, and put a handful salt to each layer
+of tomatoes. Let them stand twelve hours, then drain off the liquor,
+and add to them two green peppers, and from two to four onions,
+sliced; take two quarts vinegar, half a pint molasses, two
+tablespoonfuls mustard, one teaspoonful allspice, and one of cloves;
+heat it until it begins to boil, then put in tomatoes, onions, and
+peppers; let them boil ten minutes: pour into a stone jar, and seal
+tight. In a fortnight they will be ready for use.--_Mrs. Dr. P. C._
+
+
+TO MAKE PICCALILLI.
+
+To one-half bushel nicely chopped tomatoes, which must be squeezed
+dry, add two dozen onions, chopped fine, one dozen green peppers,
+chopped, one box ground mustard, one large root horseradish, nearly
+one pint salt, four tablespoonfuls ground cloves, four tablespoonfuls
+allspice.
+
+Mix thoroughly in a stone jar and cover with vinegar, making a hole in
+the centre to let the vinegar to the bottom.--_Mrs. B._
+
+
+RIPE TOMATO PICKLE.
+
+Puncture the tomato with a thorn or straw. Put a layer of tomatoes,
+with onions cut up. Sprinkle salt on them, then put another layer of
+tomatoes and onions, with salt sprinkled over them. When you have
+filled the jar or vessel with tomatoes, let them remain about a week,
+then lay them in dishes to drain. Give each tomato a gentle squeeze,
+to get the salt water out. Put them in a jar and cover with strong
+vinegar. Boil a small quantity of vinegar with pepper, horseradish,
+and such other spices as you like, and pour it over the tomatoes. To
+two gallons of tomatoes, use a box of mustard dissolved in the
+vinegar.--_Mrs. C. C._
+
+
+TOMATO MARMALADE OR SAUCE FOR MEATS.
+
+Scald and peel fully ripe tomatoes, then cut them up, if large. To
+twelve pounds add six pounds sugar, one tablespoonful beaten cloves,
+one tablespoonful spice and one tablespoonful cinnamon.
+
+Boil all in a kettle until the syrup becomes the thickness of
+molasses. Then add one quart of strong vinegar and boil for ten
+minutes. Put away in quart jars--_Mrs. McG._
+
+
+HYDEN SALAD.
+
+     1 gallon cabbage.
+     ½ gallon green tomatoes.
+     ¼ gallon onions,--all chopped fine.
+     4 tablespoonfuls salt.
+     2 tablespoonfuls ginger.
+     2 tablespoonfuls cloves.
+     1 tablespoonful cinnamon.
+     2 tablespoonfuls mustard.
+     1½ pounds brown sugar.
+     Plenty of celery-seed.
+     ½ gallon strong vinegar.
+
+Boil the whole one-half hour.--_Mrs. H. D._
+
+
+_Hyden Salad._
+
+Cut one gallon cabbage as for slaw, one-half gallon green tomatoes.
+Cut up one pint green pepper, taking out the seed carefully and
+cutting up the pod (do not use the seed), one quart onions cut up, and
+the water pressed from them and thrown away.
+
+Mix all these, and sprinkle through them 2 tablespoonfuls salt, and
+let them stand over night. Then take:
+
+     2 pounds sugar.
+     3 large spoonfuls ginger.
+     3 large spoonfuls turmeric.
+     3 spoonfuls celery-seed.
+     3 spoonfuls ground mustard.
+     2 spoonfuls allspice.
+     2 spoonfuls cinnamon.
+     1 spoonful cloves.
+     1 spoonful mace.
+
+Beat all fine, and mix with the salad; pour over the whole three
+quarts good vinegar, and simmer for twenty minutes. Ready for use very
+soon, and very good.--_Mrs. C. M. A._
+
+
+_Hyden Salad._
+
+     1 gallon cabbage, chopped fine.
+     ½ gallon green tomatoes, chopped fine.
+     ½ pint green pepper, chopped fine.
+     1 pint onions, chopped fine.
+
+Sprinkle salt, and let it stand overnight; next morning, pour boiling
+water over, and squeeze dry. Take:
+
+     2 ounces ginger.
+     4 tablespoonfuls ground mustard.
+     1 ounce cinnamon.
+     1 ounce cloves.
+     2 ounces turmeric.
+     1 ounce celery-seed.
+     2 pounds sugar.
+     2 spoonfuls salt.
+     ½ gallon vinegar. Boil ten minutes.--_Mrs. H._
+
+
+_Hyden Salad._
+
+     Cut up fine, 1 gallon cabbage.
+     ½ gallon green tomatoes.
+     ½ pint green pepper.
+     1 quart onions minced, the juice thrown away.
+
+Add to all these:
+
+     4 tablespoonfuls ground mustard.
+     2 tablespoonfuls ginger.
+     1 tablespoonful cinnamon.
+     1 tablespoonful cloves.
+     2 ounces of turmeric.
+     1 ounce celery-seed.
+     2 pounds sugar.
+     2 tablespoonfuls salt.
+
+Mix all well together, add one-half gallon good vinegar, and boil
+slowly twenty minutes. Take the seed out of the green pepper. Make
+late in the summer.--_Mrs. R._
+
+
+_Hyden Salad._
+
+     1 gallon of finely chopped cabbage.
+     1½ gallon green tomatoes.
+     1 pint green peppers--½ pint will do.
+     1 quart onions.
+     ½ pint horseradish.
+     1 pound sugar.
+     ½ gallon vinegar.
+     4 tablespoonfuls ground mustard.
+     2 tablespoonfuls ginger.
+     1 tablespoonful cloves.
+     1 tablespoonful cinnamon.
+     1 tablespoonful celery-seed.
+     2 spoonfuls salt.
+
+Beat the spice well, mix all together well, and boil fifteen minutes.
+
+Black peppers can be used instead of the green, one tablespoonful
+ground.--_Mrs. E. C. G._
+
+
+OIL MANGOES.
+
+     1 pound race ginger, well soaked, beaten and dried.
+     1 pound horseradish.
+     1 pound white mustard-seed.
+     1 pound black mustard-seed.
+     2 ounces ground mustard.
+     2 ounces black pepper.
+     2 ounces turmeric.
+     2 ounces cloves.
+     ½ ounce mace.
+     1 ounce celery-seed.
+     2 pounds sugar.
+
+Beat the ingredients together in a mortar, and mix the mustard with as
+much olive oil as will make a paste. Then after the mangoes have been
+in brine two weeks, and greened as you would cucumbers, stuff them; if
+any filling is left, sprinkle between the layers in the jar. Pour over
+as much boiling vinegar as will cover them.--_Mrs. T. C._
+
+
+TO MAKE OIL MANGOES.
+
+Put the mangoes in strong brine for five days. Wash them, and remove
+the seed.
+
+Stuffing for the same.
+
+     1½ pound white mustard-seed.
+     ¼ pound pounded ginger.
+     ½ pound black pepper, pounded.
+     4 tablespoonfuls celery-seed.
+     3 ounces mace.
+
+Mix these ingredients with as little oil as possible, stuff the
+mangoes with it, adding scraped horseradish and one blade of garlic.
+Pour cold vinegar over them, and one pound salt. Press the mangoes
+under the vinegar, and watch them closely. It is well to scald the
+vinegar in the spring.--_Mrs. H. T._
+
+
+TO GREEN MANGOES.
+
+After taking them from the brine, lay them in a kettle with grape-vine
+leaves between each layer of mangoes; a little alum sprinkled on each
+layer. Let them simmer all day, changing the leaves if necessary. If
+not green enough, put them on the second day.--_Mrs. E._
+
+
+MANGOES.
+
+To a three-gallon jar of mangoes prepared for the vinegar, take:
+
+     1 teacup black pepper.
+     1 ounce allspice.
+     ½ ounce ginger.
+     ½ ounce mace.
+     ½ ounce cloves, beat well, but not fine.
+     Take one head of raw cabbage.
+     8 onions.
+     2 teacups of horseradish.
+     1 quart of mustard-seed.
+
+Take half the beaten spices, and mix with the latter ingredients, also
+three cups of brown sugar; besides, put one teaspoonful brown sugar in
+each mango before you put in the stuffing.
+
+It takes five pounds of sugar for a three-gallon jar. The balance of
+the sugar mix with the spice and vinegar enough to cover the
+pickle.--_Mrs. H. C._
+
+
+STUFFING FOR SIXTY MANGOES.
+
+     1 pound black mustard-seed.
+     1 pound white mustard-seed.
+     2 pounds chopped onion.
+     1 ounce mace.
+     1 ounce nutmeg.
+     2 handfuls black pepper.
+     1 ounce turmeric, well mixed with cold water.
+     Pound the mace, nutmeg, and pepper.
+     1 cup sweet oil.
+     ½ pound English mustard.
+     4 pounds brown sugar.
+
+Mix all these well together, throwing in little bits of mango or
+cucumbers.
+
+
+PEACH MANGOES.
+
+Pour boiling salt water over the peaches--let them stand two days;
+take them out and slit them on one side, and put them in turmeric
+vinegar for two days. Extract the seed, stuff and sew them up, and put
+in the prepared vinegar. Prepare the stuffing as follows: chop some of
+the peaches from the turmeric vinegar, add a large quantity of
+mustard-seed, celery-seed, a good deal of brown sugar--one pound to
+two and a half pounds peaches; ground ginger, cinnamon, cloves,
+pepper, turmeric, and any other spices, if you like. Onions chopped
+fine. Vinegar to be seasoned the same way; and any of the stuffing
+left may be put in the vinegar.--_Mrs. C. C._
+
+
+_Peach Mangoes._
+
+Remove the stones from large white Heath peaches by cutting in halves.
+Stuff them with white mustard-seed, a little pounded mace, turmeric,
+and celery-seed. Sew them up, and drop them in with the yellow
+cabbage.--_Mrs. H. T._
+
+
+_Peach Mangoes._
+
+Pour boiling salt water over the peaches, let them stand two days;
+then take them out, slit them on the side, and put them in turmeric
+vinegar for two days or longer. Take them out, extract the seed, stuff
+them, sew them up, and put into the prepared vinegar. To prepare the
+stuffing:
+
+Chop up some of the peaches, add a large quantity of white
+mustard-seed, a good deal of brown sugar, some ground ginger,
+cinnamon, cloves, pepper, turmeric, celery-seed, also a great deal of
+chopped onion. Vinegar, seasoned with same ingredients. Quantity of
+spices can be regulated by your taste.--_Miss S._
+
+
+_Peach Mangoes._
+
+Take large plum peaches, sufficient quantity to fill the jar. Peel
+nicely, and take out the stones. Have ready the stuffing in proportion
+to the peaches. Mince fine some soft peaches, preserved orange peel,
+preserved ginger, coriander-seed, celery-seed, a small quantity mace,
+cinnamon, candied strawberries, if you have them, and pickled
+cherries. Sew the peaches up, after stuffing them, and fill the jar.
+Then to every pound coffee sugar add one-half pint vinegar, allowing
+the above quantity to two pounds fruit. Make a syrup of the sugar and
+vinegar, and pour on the peaches, boiling-hot. Repeat this for three
+mornings; the fourth morning put them all on together, and boil a
+short time; add a few spices, cinnamon, and ginger to the syrup when
+you make it. They will be ready for use in a few weeks.--_Mrs. R._
+
+
+PEPPER MANGOES.
+
+With a sharp knife take the cap out of the pod, then scrape out the
+seed. Lay the pods in weak salt and water for one hour.
+
+Take hard cabbage, chop them very fine, and to every quart of cabbage,
+add
+
+     1 tablespoonful salt.
+     1 tablespoonful pulverized black pepper.
+     2 tablespoonfuls white mustard-seed.
+     1 teaspoonful ground mustard.
+
+Mix all this well together, drain the peppers, and stuff them with the
+mixture, and replace the cap.
+
+Pack them closely in a stone jar, with the small end downwards. Do
+this until the jar is filled; then pour on them strong cold vinegar.
+They are ready for use in three weeks. You can use spices and sugar,
+if preferred.--_Mrs. W. A. S._
+
+
+TO PICKLE WALNUTS.
+
+After the walnuts have been in brine six weeks, scrape and wipe them
+with a coarse towel. Put them in plain vinegar, and let them remain
+for a week or two. Drain them well--place in a jar, and pour over them
+vinegar spiced and prepared as for yellow pickles, omitting the
+turmeric and lemons, and using black pepper instead of white.--_Mrs.
+S. T._
+
+
+WALNUT PICKLE.
+
+The walnuts must be quite green and tender. First soak them in fresh
+water, then rub off with a coarse towel. The walnuts must be kept in
+brine a week, and then soaked in clear water for several hours. Boil
+them in vinegar a little while--this time put water in the vinegar;
+then put them in good strong vinegar, a portion of which must be
+boiled and poured over them four successive mornings. Season with
+cinnamon, mace, cloves, and add two pounds sugar to one gallon
+vinegar, or in proportion to quantity of pickle.--_Mrs. C. C._
+
+
+_Walnut Pickle._
+
+Gather the nuts about the 10th or 20th of June, when they are
+sufficiently tender to be pierced with a pin; pour boiling salt water
+on, and let them be covered with it nine days, changing it every third
+day. Put them on dishes to air, until they are black; then soak out
+the salt, and put them in weak vinegar for a day or two; put into the
+jar, and pour on hot the following pickled vinegar:
+
+     7 ounces ginger.
+     7 ounces of garlic.
+     7 ounces of salt.
+     7 ounces of horseradish.
+     ½ ounce red pepper.
+     ½ ounce of orange peel.
+     ½ ounce of mace.
+     ½ ounce of cloves, all boiled in 1 gallon strong vinegar.
+     1 ounce black pepper also.--_Mrs. J. H. F._
+
+
+_Walnut Pickle._
+
+Put the walnuts in salt water for five or six weeks; then in fresh
+water for twenty-four hours; boil in weak vinegar and water until soft
+enough to run a straw through. Then rub them with a coarse towel; make
+a strong liquor of vinegar, horseradish, garlic, and mace; pour on,
+and leave them till ready for use, in two or three weeks.--_Mrs. T._
+
+
+TO PICKLE MARTINAS.
+
+Take one gallon pot full of martinas. Make a brine strong enough to
+bear an egg; keep them covered for ten days. Take them out and wash
+them in cold water, then put them in cold vinegar. Let them remain for
+ten days; drain them, and put them in the jar intended for use. In
+half a gallon of vinegar scald a large handful of horseradish, scraped
+fine.
+
+     A cupful black pepper.
+     1 cupful ginger.
+     ½ cupful black mustard-seed.
+     3 tablespoonfuls of beaten cloves.
+     3 onions sliced fine.
+     1 pod red pepper.
+     3 pounds brown sugar.
+
+Pour them over the pickle, and fill with cold vinegar.--_Mrs. S. D._
+
+
+PICKLED MARTINAS.
+
+Put three gallons of martinas in very strong brine, keep covered for
+ten days, then wash them in cold water, and put them in vinegar to
+stand ten more days; then drain and put them in the jar intended for
+them. In three pints of vinegar, scald:
+
+     A large handful of scraped horseradish.
+     1 cup allspice.
+     ½ cup black pepper.
+     1 cup of ginger.
+     ½ cup of black mustard.
+     3 large spoonfuls of cloves, all beaten.
+     3 onions sliced.
+     1 pod red pepper.
+     3 pounds brown sugar.
+
+Pour it over the martinas, and fill up with cold vinegar.--_Miss E.
+T._
+
+
+TO PICKLE MARTINAS.
+
+Put the martinas in a strong brine of salt and water, let them remain
+a week or ten days. Then wash them, and put them in cold vinegar, to
+soak the salt and greenish taste out of them. When ready to pickle,
+lay them out to drain; scald the following ingredients in a gallon of
+vinegar, and pour over them in a jar; if not full, fill up with cold
+vinegar.
+
+     1 large handful of sliced horseradish.
+     1 teacup of allspice.
+     ½ cup of black pepper.
+     ½ cup of mustard-seed (black).
+     2 tablespoonfuls cloves.
+     2 pounds brown sugar.
+     3 or four onions, sliced.
+
+The spices to be beaten, but not too fine. This quantity fills a
+two-gallon jar.--_Mrs. J. J. M._
+
+
+CHOW-CHOW PICKLE.
+
+     ½ peck green tomatoes.
+     2 large cabbages.
+     15 onions.
+     25 cucumbers.
+     1 plate horseradish.
+     ½ pound mustard-seed.
+     1 ounce celery-seed.
+     2 ounces ground pepper.
+     2 ounces turmeric.
+     ½ ounce cinnamon.
+
+Cut the onions, tomatoes, cucumbers and cabbage in small pieces; pack
+them down overnight in salt, lightly; in the morning pour off the
+brine, and put them to soak in weak vinegar two days; drain again, and
+mix the spices. Boil half a gallon vinegar and three pounds sugar, and
+pour over them hot. Mix two boxes ground seed.--_Mrs. R. A._
+
+
+CHOW-CHOW.
+
+     ½ peck onions.
+     ½ peck green tomatoes.
+     5 dozen cucumbers.
+
+Slice all very fine, and put in a few whole cucumbers, one pint small
+red and green peppers; sprinkle one pint salt over them, and let them
+stand all night; then add:
+
+     1 ounce mace.
+     1 ounce white mustard-seed.
+     1 ounce celery-seed.
+     1 ounce turmeric.
+     1 ounce whole cloves.
+     3 tablespoonfuls ground mustard.
+     2 pounds brown sugar.
+     1 stalk horseradish, grated fine.
+
+Cover all with one gallon and one pint of strong vinegar, and boil
+thirty minutes.--_Miss E. T._
+
+
+_Chow-Chow._
+
+     ½ peck onions.
+     ½ peck green tomatoes.
+     3 dozen large cucumbers.
+     4 large green peppers.
+     ½ pint small peppers, red and green.
+
+Sprinkle one pint salt on, and let them stand all night; the cucumbers
+not peeled, but sliced one inch thick, the onions also sliced. In the
+morning drain off the brine, and add to the pickles:
+
+     1 ounce mace.
+     1 ounce black pepper.
+     1 ounce white mustard-seed.
+     1 ounce turmeric.
+     ½ ounce cloves.
+     ½ ounce celery-seed.
+     3 tablespoonfuls made mustard.
+     2 pounds brown sugar.
+     With a little horseradish.
+
+Cover with vinegar, and boil till tender, a half-hour or more. When
+cold, ready for use.--_Mrs. C. N._
+
+
+CHOW-CHOW PICKLE.
+
+     1 gallon chopped cabbage.
+     4 onions.
+     2 pounds brown sugar.
+     2 pints strong vinegar.
+     2 tablespoonfuls black pepper.
+     2 tablespoonfuls of allspice.
+     2 tablespoonfuls of celery-seed.
+     ½ pint mustard-seed.
+     1 tablespoonful ground mustard.
+
+The cabbage and onions must stand in strong salt and water two hours,
+then place in a brass kettle, with the vinegar and spices, and sugar;
+boil until syrup is formed. Excellent.--_Mrs. J. H. F._
+
+
+CHOW-CHOW.
+
+The recipe is for one gallon pickle; for more, the quantities must be
+increased, of course. The ingredients consist of:
+
+     ¼ peck green tomatoes.
+     1 large head of cabbage.
+     6 large onions.
+     1 dozen cucumbers.
+     ½ pint grated horseradish
+     ½ pound white mustard-seed.
+     ½ ounce celery-seed.
+     A few small onions.
+     ½ teacup ground pepper.
+     Turmeric, ground cinnamon.
+     A little brown sugar.
+
+Cut the cabbage, onions and cucumbers into small pieces, and pack them
+down in salt one night; then put in vinegar, poured over hot. Do this
+three mornings. The third morning, mix one box ground mustard with
+one-quarter pint salad oil. To be mixed in while warm.--_Mrs. O. B._
+
+
+LEESBURG CHOW-CHOW.
+
+     ½ peck green tomatoes.
+     2 large heads cabbage.
+     15 large white onions.
+     25 cucumbers.
+
+Cut these up, and pack in salt for a night. Drain off, and then soak
+in vinegar and water for two days. Drain again. Mix with this, then:
+
+     1 pint grated horseradish.
+     ½ pint small white onions.
+     ½ pound white mustard-seed.
+     1 ounce celery-seed.
+     ½ teacup ground black pepper.
+     ½ teacup turmeric.
+     ½ teacup cinnamon.
+
+Pour over one and a half gallons boiling hot vinegar. Boil this
+vinegar for three mornings; the third morning, mix with two boxes
+mustard, three pounds brown sugar, and half-pint sweet oil.--_Mrs. J.
+B. D._
+
+
+SWEET PICKLE PEACHES.
+
+Powder cloves, mace, and allspice, and mix well together.
+
+To every pound fruit add one-quarter pound sugar, one gill vinegar,
+one teaspoonful of the mixed spices. Boil all together, and when the
+fruit is done, take from the syrup, and lay on dishes. Let the syrup
+cook thoroughly. Put the fruit in jars, and pour on the syrup. Cover
+when cool.--_Mrs. D. R._
+
+
+TO PICKLE PEACHES.
+
+     1 pound peaches.
+     ½ pound sugar.
+     1 pint vinegar.
+
+Mace, cloves, cinnamon; boil the ingredients every day, for six days,
+and pour over the peaches.--_Mrs. F. D. G._
+
+
+SPICED PEACHES.
+
+Take nine pounds ripe peaches, rub them with a coarse towel, and halve
+them. Put four pounds sugar and one pint good vinegar in the kettle
+with cloves, cinnamon, and mace. When the syrup is formed, throw in
+the peaches a few at a time; when clear, take them out and put in
+more. Boil the syrup till quite rich; pour it over the peaches.
+
+Cherries can be pickled in the same way.--_Mrs. C. C._
+
+
+PEACHES TO PICKLE.
+
+Make a syrup with one quart vinegar and three pounds sugar; peel the
+peaches and put them in the vinegar, and let boil very little. Take
+out the fruit, and let the vinegar boil half an hour, adding cinnamon,
+cloves, and allspice.--_Mrs. A. H._
+
+
+PICKLED PEACHES
+
+Take peaches pretty ripe, but not mellow; wipe with flannel as smooth
+as possible; stick a few cloves in each one. One pound sugar to one
+pint vinegar. Allow three pounds sugar and three pints vinegar to one
+pan peaches. Scald the vinegar, then put on the peaches; boil till
+nearly soft, then take out and boil the vinegar a little longer, and
+pour over the fruit.--_Mrs. G. P._
+
+
+_Pickled Peaches._
+
+Put the peaches in strong brine, and let them remain three or four
+days; take them out, and wipe them dry; put them in a pot with
+allspice, pepper, ginger, and horseradish; boil some turmeric in your
+vinegar. Pour it on hot.--_Miss E. T._
+
+
+PEACH, PEAR, QUINCE AND APPLE PICKLE.
+
+     1 pound fruit.
+     ½ pound sugar
+     ½ pint vinegar.
+
+Dissolve sugar and vinegar together; put a small quantity of fruit;
+boil until you can stick a straw through it. Season with cinnamon and
+mace. Rescald the vinegar, and pour over the fruit for nine
+mornings.--_Mrs. Dr. J._
+
+
+SWEET PICKLE. (_Honolulu Melon._)
+
+     4 pints vinegar, very clear.
+     4 pints sugar.
+     1 ounce cloves.
+     1 ounce cinnamon.
+
+Put all to boil, then drop in the melons, as much as the vinegar will
+cover, and boil fifteen minutes. Put them in jars, and every day, for
+two or three days, pour off the vinegar, boil it over, and pour on the
+pickles until they seem done.--_Mrs. M. W. T._
+
+
+CANTALOUPE PICKLE.
+
+Cut up ripe melons into small square pieces, peel and scrape out the
+soft pulp and seeds, soak one night in alum water, and then boil in
+strong ginger tea. Then to each pound of fruit add three-quarters of a
+pound loaf sugar, mace, cinnamon, and white ginger to the taste, and
+cover with best cider vinegar. Boil till it can be pierced with a
+straw, then set aside, and the next day pour off, and boil the syrup
+until it thickens a little, and return to the fruit
+boiling-hot.--_Mrs. F. F. F._
+
+
+_Cantaloupe Pickle._
+
+Pare and cut in small pieces, cover with vinegar; pour off and
+measure, and to each pint put three-quarters of a pound brown sugar;
+cloves and mace to your taste.
+
+Boil the syrup, put in the fruit and boil until clear; then take out
+the fruit, boil a few minutes longer, and pour it on the pickles, hot.
+When cold, it is ready for use.--_Mrs. E. I._
+
+
+_Cantaloupe Pickle._
+
+Take four or five cantaloupes, quarter, and cover with vinegar; to
+stand twenty-four hours. Then measure off the vinegar, leaving out one
+quart. To each quart, add three pounds brown sugar, cinnamon, cloves,
+and mace to the taste. Place the spiced vinegar over the fire, and
+when it has boiled awhile, drop in the fruit, cooking it thirty or
+forty minutes.--_Mrs. R. P._
+
+
+RIPE MUSKMELON PICKLES.
+
+Take hard melons, after they are sufficiently ripe to be well
+flavored. Slice them lengthwise, scrape out the seed, and lay the
+melon in salt over night; wash and wipe dry, put them in alum water
+one hour, wash and wipe them again; cut them in slices and pack in
+jars. Pour over them a syrup of vinegar seasoned with cinnamon and
+cloves; put three or four pounds of sugar to one gallon vinegar, and
+boil until it is right thick.--_Mrs. A. C._
+
+
+SWEET WATERMELON PICKLE.
+
+Trim the rinds nicely, being careful to cut off the hard coating with
+the outer green. Weigh ten pounds rind and throw it in a kettle, and
+cover with soft water; let this boil gently for half an hour, take it
+off and lay it on dishes to drain. Next morning put one quart vinegar,
+three pounds brown sugar, one ounce cinnamon, one ounce mace, the
+white of one egg well beaten and thrown on top of the liquid (to clear
+it as you would jelly), three teaspoonfuls turmeric, all together in a
+kettle, and boil for a few minutes; skim off what rises as scum with
+the egg. Throw in the rind, and boil for twenty minutes. The peel of
+two fresh lemons will give a nice flavor, though not at all
+necessary.--_Mrs. L. W. C._
+
+
+WATERMELON PICKLE.
+
+     4 pounds watermelon rind.
+     2 pounds sugar.
+     1 pint vinegar.
+     Mace, cloves, cinnamon, and ginger to the taste.
+
+Peel the rind and cut in pieces; boil in ginger tea till clear, then
+throw in cold water overnight. Next morning make a syrup and preserve
+the rind; just before taking off the fire, pour in the vinegar.--_Mrs.
+A. T._
+
+
+WATERMELON RIND PICKLE.
+
+Ten pounds melon, boil in water until tender. Drain the water off.
+Make a syrup of two pounds sugar, one quart vinegar, one-half ounce
+cloves, one ounce cinnamon; boil all this and pour over rind
+boiling-hot; drain off the syrup and let it come to a boil; then pour
+it over the melons.--_Mrs. C. C. McP._
+
+
+PICKLE OF WATERMELON RIND.
+
+Cut in pieces and soak the rind in weak salt and water for twenty-four
+hours--of course having first peeled off the outside. To seven pounds
+rind put three pounds sugar; scald well in ginger tea, and make a
+syrup of the sugar and vinegar, enough to cover the rind. Season the
+syrup with mace and ginger, and boil the rind in it till tender. A
+delicious pickle.--_Mrs. Dr. P. C._
+
+
+PICKLED PLUMS.
+
+     7 pounds sweet blue plums.
+     4 pounds brown sugar.
+     2 ounces stick cinnamon.
+     2 ounces whole cloves.
+     1 quart vinegar.
+
+Put a layer of plums and spice alternately; scald the vinegar and
+sugar together; pour it on the plums; repeat for two or three days,
+the last time scalding plums and syrup together.--_Mrs. W._
+
+
+TO PICKLE DAMSONS.
+
+Take seven pounds damsons, wash and wipe them dry, three pounds sugar,
+one-half ounce cinnamon, half-ounce mace, half-ounce cloves,
+half-ounce allspice.
+
+With one quart strong vinegar and the sugar make a syrup, and pour it
+over the fruit boiling-hot. Let it stand twenty-four hours; repeat the
+boiling next day, and let it remain twenty-four hours longer; then put
+all on the fire together and cook till the fruit is done.--_Miss D.
+D._
+
+
+SWEET PICKLE.
+
+Boil in three quarts of vinegar four or five pounds sugar, one ounce
+cinnamon, one ounce allspice, one ounce mace, one-half ounce cloves,
+and pour all over fourteen pounds damsons or peeled peaches.--_Mrs. O.
+B._
+
+
+GERMAN PICKLE.
+
+     ½ pound white sugar.
+     1 pound damsons.
+     1 pint vinegar.
+     1 teaspoonful cloves.
+     A few sticks of cinnamon.
+
+Make a syrup with vinegar, sugar and spices, then drop in a few of the
+damsons at a time. Scald them until the skins crack, laying each
+quantity in a dish till all are done. Fill the jars three-fourths
+full, and pour in the syrup.--_Mrs. R. L. P._
+
+
+DAMSON PICKLE.
+
+     7 pounds fruit.
+     1 ounce cinnamon.
+     1 ounce cloves.
+     1 ounce mace.
+     1 ounce celery-seed.
+     3 pounds brown sugar.
+
+Spices to be beaten fine; put them in the jar, sprinkling the spice
+through in layers. Boil one quart vinegar with the sugar, and pour
+over the fruit and spices. Repeat the scalding of the vinegar for four
+days.--_Mrs. C. N._
+
+
+COMPOSITION PICKLE.
+
+     1 gallon chopped cabbage.
+     ½ gallon green tomatoes, sliced.
+     ½ gallon cucumbers.
+     1 quart onions.
+
+all finely chopped. Let them stew several hours, then drain off the
+water. Add:
+
+     4 tablespoonfuls ground mustard.
+     2 tablespoonfuls ginger.
+     1 ounce cloves.
+     2 ounces turmeric.
+     2 ounces celery seed.
+     2 pounds brown sugar.
+     2 spoonfuls salt.
+     ½ gallon strong vinegar; boil twenty minutes.--_Mrs. C. C._
+
+
+RAGOÛT PICKLE.
+
+     2 gallons chopped cabbage.
+     2 gallons green or ripe tomatoes.
+     5 tablespoons of mustard, ground.
+     3 gills mustard-seed.
+     2 tablespoonfuls allspice.
+     2 teaspoonfuls cloves.
+     1 gill salt.
+     1 pint chopped onions.
+     1 pound brown sugar.
+     Some chopped celery, or celery-seed.
+     3 quarts good cider vinegar.
+
+Boil all well together, and it is ready for use.--_Miss E. T._
+
+
+KENTUCKY PICKLE.
+
+Take green tomatoes, cabbage, and onions, about equal
+quantities--grind them in a sausage machine. Salt, and put the mixture
+in a bag, and let it hang all night or until the juice has run from
+it--then season with red and black pepper, mustard-seed, celery-seed,
+cloves, sugar.
+
+Pack in jars, and cover with strong cold vinegar.--_Mrs. M. D._
+
+
+FRENCH PICKLES.
+
+     1 peck green tomatoes.
+     ¼ peck onions.
+     ¼ pound white mustard-seed.
+     1 ounce allspice.
+     1 ounce cloves.
+     1 bottle mixed mustard.
+     2 tablespoonfuls black pepper.
+     1 tablespoonful cayenne.
+     1 ounce celery-seed.
+     1 pound brown sugar.
+
+Slice the tomatoes and lay them in salt for twelve hours; pour off the
+brine.
+
+Slice the onions, and put a layer of onions, tomatoes, spices and
+sugar into a bell-metal kettle, until the ingredients are all in. Pour
+in vinegar until well covered, and boil for one hour.--_Mrs. Dr. S._
+
+
+_French Pickle._
+
+     1 gallon cabbage.
+     ½ gallon green tomatoes.
+     1 quart onions.
+     6 pods green pepper, without the seed.
+     3 tablespoonfuls ground mustard, or seed.
+     1 tablespoonful ginger.
+     1 tablespoonful horseradish.
+     1 tablespoonful cinnamon.
+     1 tablespoonful cloves.
+     2 tablespoonfuls salt.
+     1 tablespoonful celery.
+     ¼ pound sugar.
+     ½ gallon vinegar.
+
+Chop up cabbage, tomatoes, onions, and pepper; sprinkle salt over it,
+and let it stand an hour or so, and pour off the liquor. Add spices
+and vinegar, boil all together until you can stick a straw through the
+cabbage and tomatoes. This, as you see, will only make a small
+quantity when boiled down.--_Mrs. M. McN._
+
+
+SPANISH PICKLE.
+
+     4 dozen large cucumbers.
+     4 large green peppers.
+     ½ peck onions.
+     ½ peck green tomatoes.
+
+Slice the whole, and sprinkle over with one pint salt, allow them to
+remain over night, then drain them. Put the whole into a preserving
+kettle, and add the following ingredients: sliced horseradish
+according to your judgment, one ounce mace, one ounce white pepper,
+one ounce turmeric, one ounce white mustard-seed, half an ounce
+cloves, half an ounce celery-seed, four tablespoonfuls of dry mustard,
+one and a half pounds brown sugar. Cover the whole with vinegar, and
+boil it one hour.--_Mrs. J. J. M._
+
+
+ONION PICKLE.
+
+Peel and scald the onions in strong salt water twenty-five or thirty
+minutes; take them out and lay on dishes in the sun, a day or two,
+then put them in vinegar prepared as for cabbage pickle.--_Mrs. Dr.
+J._
+
+
+PICKLED ONIONS.
+
+Pour boiling water over the onions and let them stand until the brine
+gets cooled; then change the brine for nine mornings, warming it every
+day. The ninth day put them in fresh water, and let them soak one day
+and night. Then put the spices and vinegar on the fire, and let them
+come to a boil, and drop in the onions in a few minutes; add sugar to
+your taste.--_Mrs. A. H._
+
+
+LEMON PICKLE.
+
+Rasp the lemons a little and nick them at one end; lay them in a dish
+with very dry salt, let them be near the fire, and covered. They must
+stand seven or eight days, then put in fresh salt, and remain the same
+time; then wash them well, and pour on boiling vinegar, grated nutmeg,
+mace, and whole pepper. Whenever the salt becomes damp, it must be
+taken out and dried. The lemons will not be tender for nearly a year.
+The time to pickle them is about February.--_Mrs. A._
+
+
+PICKLING FIFTY LEMONS.
+
+Grate off the yellow rind, cut off the end, and pack in salt for eight
+days. Set them in a hot oven, in dishes; turning until the salt
+candies on them. Place them in a pot and pour on two gallons vinegar
+(boiling) to which has been added two pounds white mustard-seed, two
+tablespoonfuls mace, one pound ginger, four tablespoonfuls
+celery-seed, one pound black pepper, two pounds sugar, one handful
+horseradish scraped.
+
+All the spices, except mustard-seed, must be pulverized.--_Mrs. H. P.
+C._
+
+
+APPLE PICKLE.
+
+     3 pounds apples.
+     2 pounds sugar.
+     1 pint vinegar.
+     1 teaspoonful mace.
+     1 tablespoonful beaten cinnamon.
+     1 dozen cloves.
+     2 teaspoonfuls allspice.
+     1 tablespoonful beaten ginger.
+     1 tablespoonful celery-seed.
+
+Boil until the apples are perfectly clear.--_Mrs. J. A. S._
+
+
+CHERRY PICKLE.
+
+Pick firm, ripe, short-stem cherries, and lay them in a stone jar,
+with the stems on. Put into a kettle vinegar, sweetened to your taste,
+allspice, mace, cloves, and cinnamon.
+
+Put on the fire until it is scalding hot, then pour over the cherries,
+and let them stand until next day, when the vinegar must be poured off
+them into the kettle again, and scalded as before, and poured on the
+cherries. Repeat this for nine mornings, and your pickle is ready for
+use.--_Mrs. C._
+
+
+PICKLED BLACKBERRIES.
+
+One pound sugar, one pint vinegar, one teaspoonful powdered cinnamon,
+one teaspoonful allspice, one teaspoonful cloves, one teaspoonful
+nutmeg. Boil all together, gently, fifteen minutes, then add four
+quarts blackberries, and scald (but not boil) ten minutes more. The
+spices can be omitted, if preferred.--_Mrs. W._
+
+
+TOMATO CATSUP.
+
+Take sound, ripe tomatoes, grate them on a coarse grater, then strain
+through a wire sieve, throwing away the skins and seed. Then put the
+liquid in a cotton bag and let it drip for twenty-four hours. Take the
+residuum and thin to the proper consistency with vinegar. Then season
+it to your taste with garlic, salt, pepper, and spices.--_Mrs. A. A._
+
+
+_Tomato Catsup._
+
+One-half bushel tomatoes stewed sufficiently to be strained through a
+colander; to every gallon of pulp add three quarts strong vinegar, two
+tablespoonfuls salt, four tablespoonfuls grated horseradish, one pound
+brown sugar, three large onions chopped fine, one tablespoonful black
+pepper. Boil till quite thick.--_Mrs. C. B._
+
+
+_Cold Tomato Catsup._
+
+     ½ peck ripe tomatoes.
+     ½ gallon vinegar.
+     1 teacup salt.
+     1 teacup mustard, ground fine.
+     4 pods red pepper.
+     3 tablespoonfuls black pepper.
+     A handful celery-seed.
+     1 cup horseradish.
+
+All of the ingredients must be cut fine, and mixed cold. Put in
+bottles, cork, and seal tight. It is better kept awhile.--_Mrs. P._
+
+
+_Tomato Catsup._
+
+     1 gallon pulp of tomatoes
+     1 tablespoonful ginger.
+     2 tablespoonfuls cloves.
+     1 tablespoonful black pepper.
+     2 tablespoonfuls grated horseradish.
+     2 tablespoonfuls salt.
+     2/3 gallon vinegar.
+
+Boil all well together, then add three pounds sugar, and boil
+awhile.--_Mrs. M. S. C._
+
+
+_Tomato Catsup._
+
+Put into a preserving kettle about one pint water, fill up the kettle
+with ripe red tomatoes, previously washed and picked, with the skins
+on, cover closely, and set on a hot fire; frequently stirring that
+they may not stick to the bottom. Boil about one hour. Turn into a
+wooden tray; when cool enough, rub through a coarse sieve, through
+which neither skin nor seed can pass. Measure five quarts of this
+pulp, and boil until very thick, then add two tablespoonfuls
+horseradish, two tablespoonfuls white mustard-seed, two tablespoonfuls
+celery-seed, two tablespoonfuls black pepper beaten fine, two or three
+races of ginger beaten fine, three or four onions chopped fine, a
+little garlic, one nutmeg, salt and sugar to the taste.
+
+Stir all in, and let it come to a boil. Pour in one quart strong cider
+vinegar. Let it boil up once more, and take off the fire. Bottle,
+cork, and seal.--_Mrs. S. T._
+
+
+CUCUMBER CATSUP.
+
+Pare and grate the cucumbers. To one quart of cucumbers add three
+large onions grated, one teaspoonful salt, one teaspoonful pepper, and
+as much vinegar as cucumbers. Exclude the air.--_Mrs. L. P._
+
+
+_Cucumber Catsup._
+
+Grate three cucumbers; one onion, one pint of vinegar, one
+tablespoonful black pepper, one tablespoonful salt, one teaspoonful
+pounded celery-seed.
+
+Put the catsup in bottles, with large mouths; as the cucumber settles,
+and is hard to get out.--_Mrs. H. T._
+
+
+_Cucumber Catsup._
+
+Chop three dozen large cucumbers and eight white onions, fine as
+possible, or grate them. Sprinkle over them three-fourths of a pint of
+salt, one-half teacup ground pepper; before seasoning, drain off all
+the water through a sieve; mix well with good vinegar, and
+bottle.--_Mrs. P. W._
+
+
+_Cucumber Catsup._
+
+One dozen cucumbers, four large onions, four tablespoonfuls salt, four
+teaspoonfuls black pepper, one quart strong vinegar. Grate onions and
+cucumbers.--_Mrs. H. D._
+
+
+WALNUT CATSUP.
+
+     To one gallon vinegar:
+     Add 100 walnuts pounded.
+     2 tablespoonfuls salt.
+     A handful horseradish.
+     1 cup mustard-seed, bruised.
+     1 pint eschalots, cut fine.
+     ½ pint garlic.
+     ¼ pound allspice.
+     ¼ pound black pepper.
+     A tablespoonful ginger.
+
+If you like, you can add cloves, mace, sliced ginger, and sliced
+nutmeg. Put all these in a jug, cork tightly, shake well, and set it
+out in the sun for five or six days, remembering to shake it well each
+day. Then boil it for fifteen minutes, and when nearly cool, strain,
+bottle, and seal the bottles.--_Mrs. A. C._
+
+
+_Walnut Catsup._
+
+Take forty black walnuts that you can stick a pin through; mash and
+put them in a gallon of vinegar, boil it down to three quarts and
+strain it. Then add a few cloves of garlic or onion, with any kind of
+spice you like, and salt. When cool, bottle it. Have good
+corks.--_Miss E. T._
+
+
+_To make Catsup of Walnuts._
+
+Bruise the walnuts (when large enough to pickle) in a mortar; strain
+off the liquor and let it stand till it be clear; to every quart thus
+cleared add one ounce of allspice, one ounce black pepper, one ounce
+ginger bruised fine. Boil the whole about half an hour; then add one
+pint best vinegar, one ounce salt, eight eschalots, or one ounce
+horseradish. Let it stand to cool; then strain it again, and bottle
+for use.--_Mrs. M. P._
+
+
+_To make Walnut Catsup from the Leaves._
+
+Provide a jar that will hold about three gallons. Mix the following
+ingredients: common salt one pound, one-half ounce powdered cloves,
+four ounces powdered ginger, one handful garlic sliced, six pods
+bruised red pepper, three handfuls horseradish root, sliced. Gather
+the young leaves from the walnut--cut them small. Put a layer at the
+bottom of the jar; then sprinkle on some of the ingredients, and so on
+with alternate layers, until the jar is packed full. Let the whole
+remain in this state one night. Then fill with boiling vinegar, tie it
+closely, and let it set in the sun for a fortnight. Then press out the
+liquor, strain and bottle.--_Mrs. E. W._
+
+
+_Bay Sauce._
+
+Get young walnut leaves while tender. Make a mixture of the following
+ingredients: one quart salt, one handful horseradish, one-half dozen
+onions chopped up, two teaspoonfuls allspice, one tablespoonful black
+ground pepper.
+
+Put in a layer of the leaves, and then one of the mixture, so on till
+the jar is nearly filled; cover with good cold vinegar. Put it in the
+sun for a fortnight, then bottle. It will not be good for use until it
+is six months old.
+
+This is an excellent sauce for fish. It will improve it to add a
+tablespoonful of ground ginger.--_Mrs. E. C. G._
+
+
+_Bay Sauce._
+
+One pound salt, one-half ounce cloves, four ounces ginger, all
+powdered; three handfuls garlic, three handfuls horseradish scraped
+fine, six pods of red pepper cut up fine. Gather leaves of black
+walnut when young, cut them up fine; put a layer of leaves in the
+bottom of a jar, then one of ingredients (mixed together), until the
+jar is filled; tie it up closely and set it in the sun for two weeks;
+then bottle for use. It is not good for six months. Some think two or
+three large onions an addition.--_Mrs. H. D._
+
+
+MUSHROOM CATSUP.
+
+Take the largest mushrooms, cut off the roots, put them in a stone
+jar, with salt; mash them and cover the jar. Let them stand two days,
+stirring them several times a day; then strain and boil the liquor, to
+every quart of which put one teaspoonful whole pepper, cloves,
+mustard-seed, a little ginger; when cold bottle it, leaving room in
+each bottle for one teacupful strong vinegar, and one tablespoonful
+brandy.
+
+Cork and seal.--_Mrs. C._
+
+
+_Mushroom Sauce._
+
+After peeling, lay them on the oyster broiler and sprinkle with a
+little salt. Have ready a hot dish with butter, pepper, salt, and
+cream, and throw the mushrooms into this as they are taken from the
+broiler. A very nice sauce for steaks.--_Mrs. J. S._
+
+
+MUSHROOM CATSUP.
+
+Break one peck large mushrooms into a deep earthen pan. Strew
+three-quarters pound salt among them, and set them one night in a cool
+oven, with a fold of cloth or paper over them. Next day strain off the
+liquor, and to each quart add one ounce black pepper, one-quarter
+ounce allspice, one-half ounce ginger, two large blades mace.
+
+Boil quickly twenty minutes. When perfectly cold, put into bottles,
+and cork well, and keep in a cool place.--_Mr. J. B. N._
+
+
+_Mushroom Catsup._
+
+Pack the mushrooms in layers, with salt, in a jar; let them stand
+three hours, then pound them in a mortar, return them to the jar and
+let them remain three or four days, stirring them occasionally.
+
+For every quart of the liquor add, one ounce of pepper, half ounce
+allspice; set the jar in the kettle of water, and boil four hours,
+then pour the liquor through a fine sieve, and boil until it is
+reduced one-half.
+
+Let it cool and bottle.--_Mrs. C. C._
+
+
+HORSERADISH SAUCE.
+
+Five tablespoonfuls scraped or grated horseradish, two teaspoonfuls
+sugar, one teaspoonful salt, half teaspoonful pepper, one
+tablespoonful mixed mustard, one tablespoonful vinegar, four
+tablespoonfuls rich sweet cream. Must be prepared just before
+using.--_Mrs. S. T._
+
+
+_Horseradish Sauce._
+
+Just before dinner, scrape one teacup of horseradish, add one
+teaspoonful white sugar, one saltspoonful salt, and pour over two
+tablespoonfuls good cider vinegar. It is best when just made.
+
+
+CELERY VINEGAR.
+
+Pound a gill of celery-seed, put in a bottle and fill with strong
+vinegar. Shake it every day for two weeks, then strain it, and keep it
+for use. It will flavor very pleasantly with celery.--_Mrs. Dr. J._
+
+
+_Celery Vinegar._
+
+Take two gills celery-seed, pound and put it in a celery bottle, and
+fill it with sharp vinegar. Shake it every day for two weeks; then
+strain it, and keep it for use. It will impart an agreeable flavor to
+everything in which celery is used. Mint and thyme may be prepared in
+the same way, using vinegar or brandy. The herbs should not remain in
+the liquid more than twenty-four hours. They should be placed in a
+jar--a handful is enough, and the vinegar or brandy poured over them;
+take out the herbs next day, and put in fresh. Do this for three days;
+then strain, cork, and seal.--_Mrs. R._
+
+
+PEPPER SAUCE.
+
+     2 dozen peppers.
+     Twice this quantity of cabbage.
+     1 root of horseradish, cut up fine.
+     1 tablespoonful mustard-seed.
+     1 dessertspoonful cloves.
+     2 tablespoonfuls sugar.
+     A little mace.
+
+Boil the spices and sugar in two quarts of best cider vinegar, and
+pour boiling hot over the cabbage and pepper.--_Mrs. W. A. S._
+
+
+PEPPER VINEGAR.
+
+One dozen pods red pepper, fully ripe. Take out stems and cut them in
+two. Add three pints vinegar. Boil down to one quart; strain through a
+sieve, and bottle for use.--_Mrs. Dr. J._
+
+
+RED PEPPER CATSUP.
+
+To four dozen fine ripe bell-peppers add two quarts good vinegar, one
+quart water, three tablespoonfuls grated horseradish, five onions
+chopped fine. Boil till soft, and rub through a sieve. Then season to
+your taste with salt, spice, black and white mustard well beaten;
+after which boil ten minutes. Add celery-seed if liked, and a pod or
+more strong pepper, a little sugar. All should be cut up and the seed
+boiled with it. Bottle and cork tightly.--_Mrs. G. N._
+
+
+CAPER SAUCE.
+
+Stir in melted butter two large tablespoonfuls capers, a little
+vinegar. Nasturtiums pickled, or cucumbers cut very fine will be good
+substitutes for the capers. For boiled mutton.--_Mrs. R._
+
+
+_Caper Sauce._
+
+To one cup drawn butter add three tablespoonfuls green pickled capers.
+If prepared for boiled mutton, use half teacupful of the water in
+which it was boiled; add salt and cayenne pepper. Let it boil up once
+and serve.--_Mrs. S. T._
+
+
+TARTAN SAUCE.
+
+One mustardspoon of mixed mustard, salt and cayenne to the taste, the
+latter highly.
+
+Yolk of one raw egg, sweet-oil added very slowly, until the quantity
+is made that is desired; thin with a little vinegar.
+
+Take two small cucumber pickles, two full teaspoonfuls capers, three
+small sprigs parsley, and one small shallot or leek. Chop all fine,
+and stir into the sauce about an hour before serving. If very thick,
+add a tablespoonful cold water. This quantity will serve eight
+persons--is good with trout, veal cutlets, and oysters.--_Miss E. S._
+
+
+MORCAN'S TARTAN SAUCE.
+
+Put into a bowl one spoonful of dry mustard, two spoonfuls salt, a
+little cayenne pepper, yolk of one raw egg; mix these together.
+
+Then add, drop by drop, one teacupful sweet-oil; stir until a thick
+mass. Add a little vinegar. Chop very fine two small cucumber pickles,
+two teaspoonfuls capers, two sprigs parsley, one leek or small onion,
+and a little celery; stir all into the dressing. This is delicious
+with boiled fish, either hot or cold--also cold meats, chicken or
+turkey.--_Mrs. S._
+
+
+AROMATIC MUSTARD.
+
+     4 tablespoonfuls ground mustard.
+     1 tablespoonful flour.
+     1 tablespoonful sugar.
+     1 teaspoonful salt.
+     1 teaspoonful black pepper.
+     1 teaspoonful cloves.
+     1 teaspoonful cinnamon.
+
+Mix smoothly with boiling vinegar, add a little salad oil, and let it
+stand several hours before using. It will keep any length of
+time.--_Mr. R. H. M._
+
+
+TO MIX MUSTARD.
+
+Take half a cup ground mustard, one tablespoonful sugar, four
+tablespoonfuls vinegar, olive oil, or water, whichever is preferred,
+one teaspoonful pepper, and one of salt.--_Mrs. P. W._
+
+
+
+
+CAKE.
+
+
+Before commencing to make cake, be sure that you have all the
+ingredients in the house, and all the implements at hand, such as
+trays, bowls, large dishes, large strong iron spoons, egg-beaters,
+etc.
+
+Use none but the best family flour in making cake. It is a good plan
+to sift it before weighing or measuring it, and to let it air and sun
+several hours before using it; as this makes it much lighter.
+
+It is a great mistake to set aside rancid or indifferent butter for
+cake-making. The butter used for the purpose should be good and fresh.
+
+Always use granulated sugar or else powdered loaf or cut sugar; as
+pulverized sugar is apt to have plaster of Paris or other foreign
+elements in it. Never use brown or even clarified sugar in
+cake-making, unless it be for gingerbread.
+
+Do not attempt to make cake without fresh eggs. Cream of tartar, soda
+and yeast powders are poor substitutes for these.
+
+A fresh egg placed in water will sink to the bottom.
+
+In breaking eggs, do not break them over the vessels in which they are
+to be beaten. Break them, one by one, over a saucer, so that if you
+come across a defective one, you will not spoil the rest by mixing it
+with them; whereas, if it is a good one, it will be easy to pour the
+white from the saucer into the bowl with the rest of the whites, and
+to add the yolk which you retain in the egg-shell to the other yolks.
+
+The Dover egg-beater saves much time and trouble in beating eggs and
+will beat the yolks into as stiff a froth as the whites. It is well to
+have two egg-beaters, one for the yolks and the other for the whites.
+Eggs well beaten ought to be as stiff as batter. Cool the dishes that
+you are to use in beating eggs. In summer, keep the eggs on ice before
+using them, and always try to make the cake before breakfast, or as
+early in the morning as possible.
+
+Some of the best housewives think it advisable to cream the butter and
+flour together, and add the sugar to the yolks when these are whipped
+to a stiff froth, as it produces yellow specks when you add the sugar
+sooner. The whites must always be added last.
+
+In making fruit cake, prepare the fruit the day before. In winter
+time, this may be easily and pleasantly done after tea. It requires a
+longer time to bake fruit cake, than plain. Every housekeeper should
+have a close cake-box in which to put cake after cooling it and
+wrapping it in a thick napkin.
+
+
+WHITE CAKE.
+
+     The whites of 20 eggs.
+     1 pound of flour.
+     1 pound of butter.
+     1 pound of almonds.
+
+Use a little more flour, if the almonds are omitted.--_Mrs. Dr. S._
+
+
+_White Cake._
+
+     1 cup of butter.
+     3 cups of sugar.
+     1 cup of sweet milk.
+     The whites of 5 eggs.
+     3 cups of flour.
+     3 teaspoonfuls cream of tartar.
+     1 teaspoonful of soda.--_Mrs. D. C. K._
+
+
+SUPERIOR WHITE CAKE.
+
+     1 pound sugar.
+     The whites of 10 eggs.
+     ¾ pound butter.
+     1 pound of flour.
+
+Flavor with lemon or rose-water, and bake in a moderate oven.--_Mrs.
+F. C. W._
+
+
+LEIGHTON CAKE.
+
+     1 pint butter.
+     1 pint cream.
+     2 pints sugar.
+     4 pints flour.
+     2 teaspoonfuls essence of almonds.
+     The whites of 12 eggs.
+     2 teaspoonfuls yeast powder, mixed in flour.--_Mrs. N._
+
+
+WHITE MOUNTAIN CAKE.
+
+     4 cups flour.
+     1 cup butter.
+     3 cups sugar, creamed with the butter.
+     1 cup sweet milk.
+     2 small teaspoonfuls cream of tartar.
+     1 small teaspoonful of soda.
+     Whites of 10 eggs beaten very light.
+
+Bake in jelly-cake pans; when cold, make an icing of whites of three
+eggs and one pound of sugar. Grate cocoanut over each layer of
+icing.--_Mrs. P. McG._
+
+
+_White Mountain Cake._
+
+     1 pound sugar.
+     ½ pound butter.
+     ¾ pound of flour.
+     1 large teaspoonful essence of bitter almonds.
+     Whites of 10 eggs, whipped very stiff.
+
+Cream butter and sugar, put next the eggs, then the flour, lastly the
+flavoring.--_Mrs. D. C. K._
+
+
+_White Mountain Cake._
+
+Make four or five thicknesses of cake, as for jelly cake. Grate one
+large cocoanut. The juice and grated rind of two lemons or oranges.
+The whites of six eggs beaten very light, with one pound sugar. To
+this add the milk of one cocoanut, then rind and juice of one orange.
+Lastly, stir in the cocoanut well, and put between the cakes as you
+would jelly.--_Mrs. J. L._
+
+
+_White Mountain Cake._
+
+     1 pound flour.
+     1 pound sugar.
+     ¾ pound butter.
+     Whites of 16 eggs.
+     Wine-glass of wine or brandy.
+     Bake in flat pans.
+
+Grate two cocoanuts. Beat the whites of four or five eggs to a stiff
+froth, and mix as much sugar as for icing. Stir in the cocoanut;
+spread between each layer of the cake, as jelly cake. Ice it all, or
+only on top, or not at all, as you please.--_Mrs. M._
+
+
+_Mountain Cake._
+
+     The whites of 8 eggs.
+     1 cup of butter.
+     2 cups of sugar.
+     3 cups of flour.
+     ½ cup sweet milk.
+     1 teaspoonful of cream of tartar.
+     ½ teaspoonful of soda.
+
+Mix all the ingredients well, and flavor with lemon. Bake in very
+shallow pans. Ice each cake separately and cover with jelly; then form
+a large cake, and ice over.--_Mrs. Dr. S._
+
+
+SNOW MOUNTAIN CAKE.
+
+     1 cup of butter.
+     3 cups of sugar, creamed together.
+     1 cup of sweet cream.
+     1 teaspoonful cream of tartar and ½ teaspoon of soda, sprinkled
+     in 3½ cups of sifted flour.
+     Whites of 10 eggs.
+
+Bake in thin cakes as for jelly cakes. Ice and sprinkle each layer
+with grated cocoanut.
+
+Take the whites of three eggs for the icing, and grate one
+cocoanut.--_Mrs. C. M. A._
+
+
+SNOW CAKE.
+
+     Whites of 10 eggs.
+     1½ cups of sugar.
+     1 cup of flour.
+     2 teaspoons of cream of tartar.
+     Salt.
+     Flavoring.
+
+Rub the flour, cream tartar, sugar, and salt, well together. Add the
+eggs beaten light, and stir only sufficient to mix very
+lightly.--_Mrs. G. P._
+
+
+WHITE MOUNTAIN ASH CAKE.
+
+     1 pound white sugar.
+     1 teacup of butter.
+     ½ teacup sweet milk.
+     Whites of 10 eggs.
+     ½ small teaspoonful of soda.
+     1 teaspoonful cream tartar.
+     3 cups of flour.
+     Flavor with vanilla or almond.
+
+Bake in jelly-cake pans, with icing and cocoanut between.
+
+_Icing for cake._--One pound fine white sugar, and whites of three
+eggs.--_Miss E. P._
+
+
+MOUNTAIN ASH CAKE.
+
+     The whites of 8 eggs.
+     1 cup of butter.
+     2 cups of sugar.
+     3 cups of flour.
+     ½ cup of sweet milk.
+     ½ teaspoonful of soda.
+     1 teaspoonful cream of tartar.
+
+Mix all the ingredients well, and flavor with lemon.
+
+Bake in shallow pans; ice each cake separately and cover with jelly,
+then form a large cake and ice over.--_Mrs. P._
+
+
+BRIDE'S CAKE.
+
+     1 pound flour.
+     ¾ pounds sugar.
+     ½ pound butter.
+     Whites of 14 eggs.
+
+Cream sugar and butter together, and stir in them flour and beaten
+whites, very little at a time; one and a half pounds fruit, prepared
+and mixed with batter, will make a nice fruit cake.--_Mrs. H. D._
+
+
+_Bride's Cake._
+
+     Whites of 18 eggs.
+     1¼ pounds sugar.
+     1 pound flour.
+     ¾ pound butter.
+
+Cream butter and sugar together; whip the eggs to a stiff froth, then
+add gradually, flour, butter, sugar.
+
+Season with lemon or brandy. Bake as pound cake.--_Mrs. R. E._
+
+
+_Bride's Cake._
+
+     1½ pounds flour.
+     1½ pounds sugar.
+     1-1/8 pounds butter.
+     Whites of 20 eggs.
+     ½ a teaspoon of powdered ammonia dissolved in ½ a wineglass of brandy.
+     Heavy plain icing. 1½ pound mould.
+
+Insert the ring after the cake is baked.--_Miss S._
+
+
+_Bride's Cake._
+
+     ¾ pound flour.
+     ½ pound butter.
+     14 whites of eggs.
+     1 pound sugar--beat in the whites.
+     The acid of 1 green lemon.
+
+Double for one and a half pound cake.--_Mrs. J._
+
+
+SILVER CAKE.
+
+     Whites of 8 eggs.
+     ¼ pound of butter.
+     ½ pound of sugar.
+     ¼ and ½ a quarter of a pound of sifted flour, or 6 ounces of flour.
+
+Cream the butter and sugar.--_Mrs. W. C. R._
+
+
+_Silver Cake._
+
+     1 pound powdered sugar.
+     ¾ pound flour.
+     ½ pound butter.
+     Whites of 11 eggs.
+     1 teaspoonful essence of bitter almond.
+
+Cream the butter, gradually rub in the flour, then the sugar; add the
+flavoring; last of all, stir in the whites of the eggs beaten to a
+stiff froth. Flavor the icing with vanilla or bitter almonds.--_Mrs.
+S. T._
+
+
+_Silver Cake._
+
+     One cup sugar.
+     ½ cup butter.
+     1½ cups flour.
+     ½ cup of milk.
+     ½ teaspoon of cream tartar, and half as much soda.
+     Whites of 4 eggs.
+
+Beat the butter and eggs to a cream, then add the milk and flour with
+the soda and cream tartar; whisk the whites of the eggs to a froth,
+and stir them in gently at the last. Flavor with lemon.--_Mrs. C._
+
+
+GOLD CAKE.
+
+     1 pound flour.
+     1 pound sugar.
+     ¾ pound butter.
+     Yolks of 11 eggs.
+     Grated rind of an orange.
+     Juice of 2 lemons.
+     1 teaspoonful soda.
+
+Cream the butter well, rub into it the flour. Beat the yolks well, put
+in the sugar, and beat again; add the orange rind and lemon juice.
+
+Mix all together, and beat for ten minutes. Last of all, sift in the
+soda, stirring it in well. Requires two hours to bake in one pound
+cake-mould. Flavor the icing with lemon.--_Mrs. S. T._
+
+
+ANGEL'S CAKE.
+
+     Whites of 8 eggs, well beaten.
+     1 cup of butter.
+     2 cups of sugar.
+     3 cups of flour.
+     1 teaspoonful cream of tartar.
+     ½ teaspoonful of soda, dissolved in ½ cup of milk.
+
+Mix in this way; add the sugar to the eggs, then the butter well
+creamed, then the flour and milk alternately. Season to taste. Bake
+thin, and spread icing between, on the top and sides, sprinkling
+grated cocoanut over the whole.--_Mrs. C._
+
+
+LADY CAKE.
+
+     1 pound sugar.
+     ½ pound of flour.
+     6 ounces of butter.
+     The whites of 14 eggs.
+
+Season with two drops oil of bitter almond.--_Miss S._
+
+
+_Lady Cake._
+
+     The whites of 8 eggs, beaten to a froth.
+     3 cups flour.
+     2 cups of sugar.
+     1 cup of butter, creamed with the sugar.
+     1 teaspoonful cream of tartar in the flour.
+     ½ teaspoonful of soda in ½ cup sweet milk.
+
+Beat all together, and bake in a mould or small pans. Season to taste.
+A little whisky or rum improves cake of all kinds.--_Mrs. Dr. C._
+
+
+DELICATE CAKE.
+
+     2 cups white sugar.
+     2½ cups corn starch.
+     8 tablespoonfuls butter.
+     Whites of 8 eggs.
+     ½ teaspoonful soda, dissolved in milk.
+     ½ teaspoonful cream tartar in corn starch.
+
+Flavor with juice of one lemon.--_Mrs. R. R._
+
+
+_Delicate Cake._
+
+One pound pulverized white sugar, seven ounces of butter (stirred to a
+cream).
+
+Whites of 16 eggs, beaten stiff.
+
+Stir in 1 pound of sifted flour.
+
+Flavor to the taste. Bake immediately.--_Mrs. A. H._
+
+
+MERRY CHRISTMAS CAKE.
+
+     2 cups sugar.
+     1 cup corn starch.
+     2 cups flour.
+     1 cup butter.
+     ½ cup sweet milk.
+     Whites of 8 eggs.
+     2 teaspoonfuls baking powder.
+
+Bake in jelly-cake pans. Between each layer when done, on sides and
+top, spread icing, with grated cocoanut. A very pretty dish.--_Mrs.
+McG._
+
+
+CORN STARCH CAKE.
+
+     1 cup butter.
+     2 cups sugar.
+     1½ cups corn starch.
+     2 cups flour.
+     1 cup milk, perfectly sweet.
+     ½ teaspoonful soda.
+     ½ teaspoonful cream tartar.
+
+Beat the sugar and butter together. Dissolve the soda and corn starch
+in the milk; put the cream tartar in the flour. Mix these well, and
+then add the whites of eight eggs well beaten.-_-Mrs. S._
+
+
+WHITE FRUIT CAKE.
+
+     1 pound sugar.
+     1 pound flour.
+     1 pound butter.
+     1 pound blanched almonds.
+     3 pounds citron.
+     1 cocoanut.
+     Whites of 16 eggs.--_Mrs. Dr. J._
+
+
+_White Fruit Cake._
+
+     1 pound pulverized sugar.
+     ¾ pound butter.
+     Whites of 12 eggs, beaten very light.
+     1 pound flour.
+     2 grated cocoanuts.
+     2 pounds citron, cut in small pieces.
+     2 pounds blanched almonds, cut in thin slices.
+
+Bake slowly.
+
+
+_White Fruit Cake._
+
+     Whites of 16 eggs, beaten well.
+     8 ounces butter.
+     1 pound flour.
+     1 pound sugar.
+     1 teacup citron.
+     1 cup almonds.
+     3 cups grated cocoanut.
+
+The citron and almonds to be cut and blanched, of course.
+
+
+_White Fruit Cake_ [_superior, tried recipe_].
+
+     1 pound white sugar.
+     1 pound flour.
+     ½ pound butter.
+     Whites of 12 eggs.
+     2 pounds citron, cut in thin, long strips.
+     2 pounds almonds, blanched and cut in strips.
+     1 large cocoanut, grated.
+
+Before the flour is sifted, add to it one teaspoonful of soda, two
+teaspoonfuls cream tartar. Cream the butter as you do for pound cake,
+add the sugar, and beat it awhile; then add the whites of eggs, and
+flour; and after beating the batter sufficiently, add about one-third
+of the fruit, reserving the rest to add in layers, as you put the
+batter in the cake-mould. Bake slowly and carefully, as you do other
+fruit cake.--_Mrs. W._
+
+
+BLACK CAKE.
+
+     1¼ pounds butter.
+     1½ pounds sugar.
+     1½ pounds flour.
+     1½ dozen eggs.
+     2 pounds stoned raisins.
+     2 pounds picked and washed currants.
+     1 pound sliced citron.
+     2 tablespoonfuls pulverized cloves.
+     2 tablespoonfuls nutmeg.
+     2 tablespoonfuls mace.
+     2 tablespoonfuls cinnamon.
+     1 tablespoonful powdered ginger.
+     1 teaspoonful salt.
+     2 wineglasses of brandy.--_Mrs. D._
+
+
+_Black Cake._
+
+     1½ pounds flour.
+     1½ pounds butter.
+     1½ pounds sugar.
+     1 pound citron.
+     2 pounds beaten raisins.
+     2 pounds sweet raisins, well cut.
+     2 pounds currants.
+
+The juice and rind of two lemons and two oranges, one teaspoonful of
+soda; after the beaten fruit is well beaten, add the cut fruit. The
+citron or orange peel should never be rubbed in flour.--_Mrs. P._
+
+
+_Black Cake._
+
+     Yolks of 24 eggs.
+     1 pound butter.
+     1 pound sugar.
+
+Take out a gill of the sugar, and in place put one gill of molasses,
+one pound flour; out of it take six tablespoonfuls, and in place put
+five spoonfuls of seconds, and one of corn meal.
+
+     4 pounds seedless raisins.
+     1/3 pound citron.
+     ½ pound currants.
+     ½ pound almonds and palm nuts.
+     2 ounces grated cocoanut.
+     2 ounces fine chocolate.
+     1 tablespoonful finely ground coffee.
+     1 tablespoonful allspice, mace, and cloves.
+     1 tablespoonful vanilla.
+     1 gill blackberry wine, or brandy.
+     1 teaspoonful soda.
+     2 teaspoonfuls cream tartar.
+
+Bake the mass six hours very moderately.--_Mrs. J._
+
+
+FRUIT CAKE WITH SPICES.
+
+     1 pound butter.
+     1 pound sugar.
+     1 pound flour.
+     1 dozen eggs.
+
+Mix as for pound cake.
+
+     Add 1 pound almonds.
+     1 pound raisins.
+     ¼ pound citron.
+     1 ounce mace.
+     1 ounce cloves.
+     1 ounce allspice.--_Mrs. A. C._
+
+
+FRUIT CAKE.
+
+     2 pounds best stoned raisins.
+     2 pounds currants.
+     1 pound citron.
+     12 eggs.
+     1 pound fresh butter.
+     1 pound loaf sugar.
+     1 pound flour.
+
+Make the batter as you would for nice cake, and before adding the
+fruit, stir into the batter--
+
+     4½ teaspoonfuls cream of tartar.
+     1½ teaspoonful soda.
+     1 large tablespoonful of ground cinnamon.
+     1 small tablespoonful of white ginger.
+     4½ nutmegs.
+     1 tablespoonful of _best_ molasses.
+
+Add by degrees the fruit and one-half teacup best brandy; bake slowly
+five hours. Excellent, and will keep good six months.--_Mrs. F._
+
+
+_Fruit Cake._
+
+     18 eggs.
+     1½ pounds flour.
+     1½ pounds sugar.
+     1½ pounds butter.
+     2 pounds raisins.
+     2 pounds currants, washed and picked.
+     1½ pounds citron.
+     2 nutmegs.
+     2 pounds almonds, weighed in shell.
+     2 tablespoonfuls cinnamon.
+     2 tablespoonfuls mace.
+     1 small teaspoonful cloves.
+     1 small teaspoonful salt.
+     2 teaspoonfuls ginger.
+     2 wine-glasses of wine.
+     1 wine-glass of brandy.
+     1 teaspoonful soda.
+     2 teaspoonfuls cream of tartar, in a cup of milk.
+
+Let it rise about three hours, then bake slowly, and let it stand a
+good while after it is baked, in the oven.--_Mrs. C. B._
+
+
+_Fruit Cake._
+
+     2½ pounds butter.
+     2½ pounds flour.
+     25 eggs.
+     2½ pounds sugar.
+     3 pounds citron.
+     5 pounds currants.
+     5 pounds raisins.
+     A large spoonful cinnamon.
+     1 spoonful mace.
+     4 nutmegs.
+     A glass wine.
+     A glass brandy.
+
+This will make a very large cake.--_Mrs. A. P._
+
+
+_Fruit Cake._
+
+     1½ pound risen dough.
+     10 eggs.
+     2 cups butter.
+     4 cups sugar.
+     1 cup milk.
+     1 cup wine, or brandy.
+     1 light teaspoonful soda.
+     1 teaspoonful lemon extract.
+     ½ teaspoonful cloves.
+
+Beat these ingredients together and add one pound of stoned raisins,
+one pound of citron dredged in flour.
+
+If very soft for cake, add a little flour.--_Mrs. J. W._
+
+
+RICH FRUIT CAKE.
+
+     1 quart of sifted flour.
+     1 pound of fresh butter, cut up in 1 pound powdered sugar.
+     12 eggs.
+     3 pounds of bloom raisins.
+     1½ pound of Zante currants.
+     ¾ pound of sliced citron.
+     1 tablespoonful each of mace and cinnamon.
+     2 nutmegs.
+     1 large wineglassful Madeira wine.
+     1 large wineglassful French brandy mixed with the spices.
+
+Beat the butter and sugar together--eggs separately. Flour the fruit
+well, and add the flour and other ingredients, putting the fruit in
+last. Bake in a straight side mould, as it turns out easier. One
+pound of blanched almonds will improve this recipe. Bake until
+thoroughly done, then ice while warm.--_Mrs. L._
+
+
+_Fruit Cake._
+
+     1 pound sugar.
+     1 pound flour.
+     1 pound butter.
+     2 pounds raisins.
+     2 pounds currants.
+     1 pound citron.
+     2 tablespoonfuls of mace and cinnamon.
+     2 nutmegs, powdered.
+     ½ pint of brandy and wine, mixed.
+
+Bake in a slow oven. Seedless raisins are best for cake.--_Mrs. F. C.
+W._
+
+
+PINEAPPLE, OR ORANGE CAKE.
+
+     1 cup of butter.
+     3 cups sugar.
+     5 eggs, beaten separately.
+     3½ cups flour.
+     ½ cup sweet milk.
+     2 teaspoonfuls cream of tartar.
+     1 teaspoonful soda.
+
+Bake in jelly-cake tins, four or five deep. Have ready a thick icing,
+which put on the cakes as thickly as will stick; spread thickly on
+that the grated pineapple, or orange, the icing to be flavored with
+the juice of the fruit and a little tartaric acid.--_Mrs. C. C._
+
+
+ORANGE CAKE.
+
+Bake sponge cake in jelly-cake pans, three for each cake. Spread an
+icing between the cakes, made of whites of three eggs, beaten very
+light, and one and one-quarter pounds powdered sugar.
+
+The rind and juice of one large, or two small oranges.
+
+The rind and juice of one-half lemon; the other half to be used for
+the cake.--_Mrs. P. McG._
+
+
+_Orange Cake._
+
+     8 eggs.
+     1½ pounds sugar.
+     1½ pounds flour.
+     ¾ pound butter.
+     1 pint milk.
+     2 teaspoonfuls cream tartar.
+     1 teaspoonful soda.
+
+Beat the eggs very light, and mix in the sugar and creamed butter.
+Pour in half the milk, and dissolve the cream tartar and soda in the
+other half. Add the sifted flour as quickly as possible after the
+foaming milk is poured in. Bake in jelly-cake pans.
+
+Take six oranges, grate the peel and squeeze the juice with two pounds
+pulverized sugar. If you use sweet oranges, add the juice of two
+lemons. After stirring to a smooth paste, spread between the layers of
+the cake. Ice, or sprinkle over sugar the last layer on top of the
+cake.--_Mrs. J. C. W._
+
+
+_Orange Cake._
+
+First make a sponge cake with twelve eggs, the weight of twelve eggs
+in sugar, and weight of ten in flour. Then make an icing of the whites
+of two eggs, the juice of one lemon, and the juice and grated rind of
+two oranges; add sufficient powdered sugar to make the proper
+consistency for icing--then put between each cake, and on top of the
+whole cake.--_Mrs. C. B._
+
+
+LEMON CAKE.
+
+     1 cupful butter.
+     3 cupfuls white sugar.
+     5 eggs beaten separately.
+
+Cream butter and sugar together.
+
+     1 teaspoonful soda.
+     1 cup milk.
+     The juice and grated rind of one lemon.
+     5 small teacupfuls flour.
+
+Bake in small or shallow tins.--_Mrs. C._
+
+
+_Lemon Cake._
+
+One cupful of butter, three cupfuls of white sugar, rubbed to a cream.
+
+Stir in the yolks of five eggs well beaten, and one teaspoonful of
+soda dissolved in a cupful of milk; add the whites, and sift in as
+lightly as possible four cupfuls of flour. Add the juice and grated
+peel of one lemon.--_Mrs. Dr. S._
+
+
+"ROBERT E. LEE" CAKE.
+
+Twelve eggs, their full weight in sugar, a half-weight in flour. Bake
+it in pans the thickness of jelly cakes. Take two pounds of nice "A"
+sugar, squeeze into it the juice of five oranges and three lemons
+together with the pulp; stir it in the sugar until perfectly smooth;
+then spread it on the cakes, as you would do jelly, putting one above
+another till the whole of the sugar is used up. Spread a layer of it
+on top and on sides.--_Mrs. G._
+
+
+"GEN. ROBERT LEE" CAKE.
+
+     10 eggs.
+     1 pound sugar.
+     ½ pound flour.
+     Rind of 1 lemon, and juice of ½ lemon.
+
+Make exactly like sponge cake, and bake in jelly-cake tins. Then take
+the whites of two eggs beat to a froth, and add one pound sugar, the
+grated rind and juice of one orange, or juice of half a lemon. Spread
+it on the cakes before they are perfectly cold, and place one layer on
+another. This quantity makes two cakes.--_Mrs. I. H._
+
+
+COCOANUT CAKE.
+
+     1 teacup fresh butter.
+     3 teacups white sugar.
+     3½ teacups flour.
+     Whites of ten eggs.
+     1 cup sweet milk.
+     1 light teaspoonful soda.
+     2 light teaspoonfuls cream of tartar.
+     A little essence of lemon.
+
+Bake in cakes an inch thick and spread with icing, having grated
+cocoanut stirred in; pile one on another, allowing a little time for
+drying off. In making the icing, reserve some plain for the outside of
+cake. Finish off by sprinkling on the prepared cocoanut.--_Miss P._
+
+
+_Cocoanut Cake._
+
+Beat to a fine cream three-quarters of a pound of butter and half a
+pound of sugar. Add gradually eight eggs well beaten, then mixed, one
+tablespoonful essence of lemon, one small nutmeg, grated; mix all well
+together, then stir in lightly half a pound flour in turn with half a
+pound of grated cocoanut. Pour the mixture in a well-buttered pan, and
+bake quickly.--_Mrs. C. V. McG._
+
+
+MOUNTAIN COCOANUT CAKE.
+
+Cream together one pound sugar, half a pound butter. Beat eight eggs
+lightly without separating. Stir them gradually into the butter and
+sugar. Sift in one pound of flour, beat all light, then put in an even
+teaspoonful of soda dissolved in half a teacupful of sweet milk, two
+even teaspoonfuls cream of tartar dissolved in the same quantity of
+milk. Season with lemon or vanilla. For the icing, nine tablespoonfuls
+of water and one pound sugar; boil until it glistens. Beat the whites
+of four eggs to a stiff froth, stir into the boiling icing, then add
+half a pound of grated cocoanut. Spread the icing between the cakes
+and on the top.--_Miss S._
+
+
+ANGEL'S BREAD.
+
+_A variety of Cocoanut Cake._
+
+     1 cup butter.
+     2 cups sugar.
+     3 cups flour.
+     Whites of eight eggs.
+     ½ cup sweet milk.
+     ½ teaspoonful soda, 1 teaspoonful cream of tartar, stirred in the
+       milk.
+     Flavor with vanilla.
+     Bake in jelly-cake pans.
+     1 grated cocoanut.
+
+Spread top and bottom of cake with icing, then put on the cocoanut,
+and so on till your cake is large as you wish. Ice the whole cake, and
+sprinkle on cocoanut. Make the icing, three whites to one pound of
+pulverized sugar, with juice of one lemon.--_Mrs. D. R._
+
+
+CLAY CAKE.
+
+     3 cups sugar.
+     1 cup butter.
+     4 cups flour.
+     1 cup sweet milk.
+     6 eggs.
+     1 teaspoonful soda in the milk.
+     1 teaspoonful cream of tartar in the flour.
+
+Flavor with vanilla. Bake it in layers.
+
+_Icing for the Cake._--Beat the whites of four eggs into a froth, and
+add nine teaspoonfuls of pulverized sugar to each egg, flavoring it
+with vanilla. Then grate up two large cocoanuts, and after icing each
+layer, sprinkle grated cocoanut on it. Put the layers on each other as
+in making jelly cake.--_Mrs. L. W._
+
+
+_Cocoanut Cake._
+
+     2 cups powdered sugar.
+     ½ cup butter.
+     3 eggs.
+     1 cup milk.
+     3 cups flour.
+     2 teaspoonfuls cream of tartar.
+     1 teaspoonful soda.
+
+Bake in jelly-cake pans.
+
+Filling: one grated cocoanut; to half-pound of this add the whites of
+three eggs beaten to a froth, one cup of powdered sugar; lay this
+between the layers of the cake; mix with the other half of the
+cocoanut four tablespoonfuls powdered sugar, and strew thickly on top
+of the cake.--_Mrs. D. C. K._
+
+
+_One, Two, Three, Four Cocoanut Cake._
+
+     1 cup butter.
+     2 cups sugar.
+     3 cups flour.
+     Whites of 4 eggs.
+     1 teaspoonful cream of tartar.
+     ½ teaspoonful soda.
+     ½ small cocoanut, stirred in at the last.--_Mrs. D. C. K._
+
+
+_Cocoanut Cake._
+
+     1 teacup of butter.
+     3 teacups of sugar.
+     3½ teacups of flour.
+     Whites of 10 eggs.
+     ½ cup sweet milk, with one teaspoon not quite full of soda.
+     2 teaspoonfuls cream of tartar.
+     Essence of lemon.
+
+Beat the eggs very light. Cream the butter, then mix the ingredients
+gradually. Sift the cream tartar with the flour, and dissolve the soda
+in the milk, and add to the cake last. Bake in pans; an inch thick
+when baked. Mix prepared cocoanut with the icing; ice the top of the
+first cake with the cocoanut icing, dry it slightly; lay another cake
+on top, and ice again, and continue until the last cake is added, then
+ice all over. When the last coat of icing is put on, sprinkle the
+prepared cocoanut all over the cake, to give it a frosted
+appearance.--_Mrs. M. S. C._
+
+
+CHOCOLATE CAKE.
+
+     1½ pounds grated chocolate.
+     12 eggs.
+     1¾ pounds brown sugar.
+     1 teaspoonful cinnamon.
+     1 teaspoonful nutmeg.
+     1 teaspoonful cloves.
+     A few coriander-seed.
+
+Break the eggs in the sugar and beat them, adding the chocolate by
+degrees, until well incorporated; then add the spices, all of which
+must be well powdered. Grease some small tins with lard, and bake
+quickly.--_Mrs. T._
+
+
+_Chocolate Cake._
+
+     2 cupfuls sugar.
+     1 cupful butter.
+     3 cupfuls flour.
+     ¾ cupful sour cream or milk.
+     3 eggs.
+     1 teaspoonful cream tartar.
+     ½ teaspoonful soda.
+
+Beat the sugar and butter together; break the eggs into it one at a
+time; then add the flour, then the sour cream with the soda. Bake in
+jelly-cake pans.
+
+Filling: two ounces of chocolate, one cupful of sugar, three-quarters
+cup of sweet milk; boil half-done.--_Mrs. F._
+
+
+_Chocolate Cake._
+
+     3 cupfuls sifted flour.
+     1½ cupfuls sugar.
+     1 cupful sweet milk.
+     1 egg.
+     2 tablespoonfuls butter.
+     1 teaspoonful soda.
+     2 teaspoonfuls cream tartar.
+     1 teaspoonful essence lemon.
+
+Beat the butter and sugar to a cream, then add the milk (in which the
+soda should be dissolved), next the eggs well beaten, and lastly the
+essence. Mix two cupfuls of flour, and afterwards the third cupful of
+flour into which the cream tartar has been stirred. Bake in square,
+flat pans. Grate three ounces of chocolate, add four tablespoonfuls of
+milk; warm slowly, and add eight tablespoonfuls of white sugar. Boil
+three minutes, and pour over top of the cake. If you choose, you can
+slice open the cake, and put inside of it a custard of one pint of
+milk, warmed, and two eggs added, with sugar and flour to your
+taste.--_Mrs. H._
+
+
+_Chocolate Cake._
+
+     2 cupfuls sugar.
+     1 cupful butter.
+     Yolks of 5 eggs and whites of 2.
+     1 cupful milk,
+     3½ cupfuls flour.
+     ½ teaspoonful soda.
+     1 teaspoonful cream tartar, sifted in the flour.
+
+Bake in jelly-cake tins.
+
+Filling: whites of three eggs, one and a half cupfuls of sugar, three
+tablespoonfuls of grated chocolate, one teaspoonful of vanilla. Beat
+well together; spread on top and between layers of the cake.--_Mrs.
+K._
+
+
+_Chocolate Cake._
+
+Cream together one pound sugar, one and a half pounds butter. Beat
+eight eggs light without separating; stir them gradually into the
+sugar and butter. Sift in one pound of flour; beat all light. Then
+put in an even teaspoonful of soda dissolved in a half-teacupful of
+sweet milk, two even teaspoonfuls cream tartar dissolved in the same
+quantity of milk. Season with lemon or vanilla. Bake in jelly pans.
+
+Icing for the same: nine tablespoonfuls of water, one pound of sugar;
+boil till it glistens.
+
+Beat the whites of four eggs to a stiff froth. Stir them into the
+boiling icing, then add one-quarter pound grated chocolate.
+
+Spread the icing between the cakes and over the top.--_Miss S._
+
+
+CHOCOLATE JELLY CAKE.
+
+Make a sponge cake according to old family recipe, bake either in
+jelly tins or moulds; then slice the cake for the following
+preparation: one teacupful of milk, half a cake Baker's chocolate,
+scraped or grated, one egg beaten with sugar enough to make it sweet;
+flavor with vanilla. Let it boil (stirring all the time) till quite
+thick. Place it evenly and thickly between the slices of cake. Instead
+of the sponge cake, some use the ordinary jelly-cake recipe.--_Mrs.
+B._
+
+
+CITRON CAKE.
+
+     12 ounces flour.
+     12 ounces butter.
+     10 eggs.
+     1 pound sugar.
+     1 pound citron, cut in thin slices.
+
+Mix like a pound cake.--_Mrs. C. L. T._
+
+
+_Citron Cake._
+
+     4 large coffeecups sifted flour.
+     2½ cupfuls powdered sugar.
+     1 cupful butter.
+     Whites of 10 eggs, beaten to a stiff froth.
+     Add two tablespoonfuls rose water.
+
+Butter a cake pan, and put alternate layers of batter and citron
+sliced in long, thin slices.--_Mrs. McG._
+
+
+CITRON CAKE.
+
+     1 pound flour.
+     1 pound sugar.
+     ¾ pound butter.
+     12 eggs.
+     2 pounds citron.
+     2 pounds grated cocoanut.
+     2 pounds almonds.
+     1 teaspoonful mace.--_Mrs. M. E._
+
+
+_Citron Cake._
+
+     1 pound of flour.
+     ½ pound of sugar,
+     ¾ pound of butter.
+     10 or 12 eggs.
+     2 pounds of citron.
+     1 cocoanut, grated.
+
+Fruit to be put in last.--_Mrs. Dr. S._
+
+
+ALMOND CAKE.
+
+     1¼ pounds of sugar.
+     1¼ pounds of butter.
+     1 pound of flour.
+     12 eggs.
+     1 pound almonds.--_Mrs. B._
+
+
+_Almond Cake._
+
+     12 eggs.
+     1 pound flour.
+     1 pound sugar.
+     1 pound butter.
+     1 pound almonds (blanched).
+     1 pound citron.
+
+Blanch the almonds, and slice the citron thin.
+
+One wine-glass of brandy.
+
+Mix like pound cake.--_Mrs. S. T._
+
+
+DARK FIG CAKE.
+
+     2 cups of sugar.
+     1 cup of butter.
+     One cup of cold water, with one teaspoonful of soda dissolved in it.
+     3 cups of raisins, chopped fine.
+     Cinnamon and nutmeg.
+     4 eggs.
+     1 pound of figs.
+
+Use the figs whole, covering them well with the cake to prevent
+burning. Bake in layers, frosting between each layer. Make as stiff as
+pound cake. Cut with a very sharp knife, to prevent crumbling. This
+recipe makes two loaves.--_Mrs. A. T._
+
+
+CURRANT CAKE.
+
+     1 cup butter.
+     2 cups sugar.
+     ½ cup sweet milk.
+     5 eggs.
+     4 cups flour.
+     ½ a nutmeg.
+     3 teaspoonfuls baking powder.
+
+One pound currants washed, dried, and rolled in the flour.--_Mrs. W.
+L. H._
+
+
+POUND CAKE.
+
+     1 pound butter.
+     1 pound flour.
+     1 pound sugar.
+     16 eggs, yolks of 4.
+
+After the butter is creamed, work the sugar and butter well before
+mixing.--_Mrs. M. S. C._
+
+
+_Pound Cake._
+
+     1 pound sugar.
+     1 pound butter.
+     1 pound of flour.
+     12 eggs.
+
+Cream the butter; rub into it gradually the sifted and dried flour.
+Beat the yolks of ten eggs very light, then add the powdered sugar,
+beat again, add a wine-glass of brandy or one of good whiskey flavored
+with nutmeg, or the grated rind of a lemon; mix all together. Stir in
+the whites of twelve eggs beaten to a stiff froth, just before baking.
+It will take two hours to bake.--_Mrs. S. T._
+
+
+_Pound Cake._
+
+     1 pound flour.
+     1 pound of sugar.
+     ¾ pound of butter.
+     10 eggs.
+
+Cream the butter well with flour; beat the yolks well, and add, by
+degrees, the butter and flour, and then the whites beaten to a stiff
+froth. Season with mace and one glass of wine. Bake in cups well
+greased. For fruit cake add to above, two pounds of raisins, two
+pounds of currants, one-half a pound of citron, stirred in by degrees.
+Add nutmeg and cinnamon to the seasoning. One pound of butter, and one
+dozen eggs for fruit cake.--_Mrs. A. C._
+
+
+_Pound Cake._
+
+Beat the whites of twelve eggs to a stiff froth. The yolks beat until
+they look light and white; then beat in one pound of sugar; next add
+the whites; cream the light pound of butter until it looks frothy;
+then sift in by degrees one pound of flour and cream them together,
+and add the other mixture. Put a little powdered mace, if you like, a
+wine-glass of wine, and the same of brandy.--_Mrs. W._
+
+
+VERY DELICATE POUND CAKE.
+
+     16 eggs, 4 yolks.
+     1 pound of flour.
+     1 pound of sugar.
+     ¾ pound of butter.--_Mrs. S. T._
+
+
+SUPERIOR POUND CAKE.
+
+     1 pound of white sugar.
+     ¾ pound of butter.
+     1 pound of flour.
+     Whites of 12 eggs, yolks of 9.
+
+Cream the butter; add part of the sugar and yolks, and beat well; then
+gradually add the whites, and flour and balance of yolks. Beat well,
+flavor with extract of lemon, and bake in a moderate oven.--_Mrs. F.
+C. W._
+
+
+_Pound Cake._
+
+     1 pound flour.
+     1 pound sugar.
+     ¾ pound butter.
+     11 eggs.
+
+Sift and dry the flour, sift the sugar; wash all the salt out of the
+butter, and squeeze all the water out of it. Cream the butter with
+half the flour or more; beat the whites and yolks separately, beating
+rather more than half of the sugar with the yolks; then rub the
+remaining sugar and flour up together. Mix all these ingredients, part
+at a time, first one, then another. Beat well, and season with French
+brandy and lemon, or wine and nutmeg, to your taste.--_Mrs. M._
+
+
+BUTTER SPONGE CAKE.
+
+     14 eggs.
+     Weight of 14 in sugar.
+     Weight of 8 in butter.
+     Weight of 6 in flour.
+     Juice and grated rind of two lemons.
+
+All the ingredients added to the beaten yolks, and the frothed whites
+stirred in last.--_Mrs. S. T._
+
+
+_Butter Sponge Cake._
+
+     14 eggs.
+     Their weight in sugar.
+     8 in flour.
+     6 in butter.
+     The rind of 1, and juice of 2 lemons.
+
+Bake quickly.--_Mrs. S._
+
+
+SPONGE CAKE.
+
+     The weight of 1 dozen eggs in sugar.
+     The weight of 4 eggs in flour.
+     The juice and rind of 1 lemon.
+
+Beat well, and bake quickly.--_Mrs. McG._
+
+
+CONFEDERATE SPONGE CAKE.
+
+     1 cupful white sugar.
+     2 cupfuls sifted flour.
+     ½ cupful cold water.
+     3 eggs.
+
+One teaspoonful yeast powder in the flour; flavor to the taste. Mix
+yolks and sugar, then add the water after the whites (beaten to a
+stiff froth first), then the flour.--_Miss S._
+
+
+SPONGE CAKE.
+
+     14 eggs.
+     Weight of 10 in powdered sugar.
+     Weight of 6 in flour.
+     Grated rind and juice of 1 lemon.
+
+Beat the yolks of eight eggs very light, then add the sugar and beat
+again. Put in the juice and grated rind of a lemon, then the whites of
+fourteen eggs beaten to a stiff froth. Beat all together for fifteen
+minutes without cessation, stirring in the flour last, barely mixing;
+do not beat it. Pour into buttered moulds or shapes and bake in a hot
+oven. A large cake will require fully an hour for baking. If it bakes
+too fast on top, cover with buttered paper.--_Mrs. S. T._
+
+
+_Sponge Cake._ (_Never fails._)
+
+     12 eggs.
+     Their weight in sugar.
+     The weight of 7 in flour.
+     Juice of 1 lemon.
+     1 tablespoonful good vinegar.
+
+Beat the whites, beat the yolks and sugar; add the whites, beat well;
+add the flour, and after adding it, do not beat it longer than is
+required to stir it in; then add the lemon and vinegar, just as you
+put it in the tins or moulds.
+
+When the cake is hot, _lemon sauce_ is nice to eat with it.--_Mrs. K._
+
+
+CREAM SPONGE CAKE.
+
+     4 eggs, whites and yolks beaten separately.
+     2 teacupfuls sugar.
+     1 cupful sweet cream.
+     2 heaping cupfuls flour.
+     1 teaspoonful soda.
+
+Two teaspoonfuls cream of tartar, mixed in the flour before it is
+sifted. Add whites of eggs last thing before the flour, then stir that
+in gently, without beating. Very nice.--_Mrs. F. C. W._
+
+
+EXTRA SPONGE CAKE.
+
+     Whites of 14 eggs.
+     Yolks of only 7.
+
+One pound best white sugar stirred in the yolks after they are well
+beaten. Add the whites, and lastly stir in very lightly half a pound
+of sifted flour. Beat very little after putting in the flour. Bake
+quickly.--_Mrs. D. C. K._
+
+
+SPONGE CAKE ROLL.
+
+     6 eggs.
+     1½ teacups flour.
+     1 teacup powdered sugar.
+     Rind and juice of a lemon.
+
+Beat the eggs separately and very light. Do not beat the batter much
+after adding the flour, which must be done last of all. Get a square
+baking-pan, butter it, and pour one-half the batter in, reserving the
+rest for a second layer. Have ready a nice damp towel, lay the cake on
+it when taken out of the pan; spread over the cake, jam or currant
+jelly; roll it up whilst damp, and when firmly set put it in a place
+to dry. It is good eaten with sauce, when for a dinner dish, or it can
+be cut in slices and eaten as small cakes.--_Mrs. M. C._
+
+
+SPONGE ROLL.
+
+     4 cupfuls of sugar.
+     4 cupfuls of flour.
+     1 dozen eggs.
+
+Mix as for sponge cake. Bake in thin sheets and spread on stewed
+apples, or any kind of fruit, a little sweetened; roll the sheets with
+the top on the outside. Serve with rich wine sauce.--_Mrs. Col. S._
+
+
+JELLY FOR CAKE.
+
+     1 lemon bruised and strained.
+     1 cupful sugar.
+     1 large apple.
+     1 egg.
+
+Beat the egg and mash the apple fine, grate the lemon peel, then mix
+all together; put into a can or cup and set into a pot of water. Let
+boil until it is cooked, and use as you would for common jelly
+cake.--_Mrs. W. McF._
+
+
+ANOTHER FILLING FOR CAKE.
+
+Dissolve one-half cake of chocolate in one teacup of cream or milk,
+and let it cool slowly; then take it off the fire and stir in the
+well-beaten whites of three eggs mixed with one pound of sugar. Let it
+cool, stirring all the time till you find that it will harden when
+cool.
+
+Spread between the cakes while it is still soft.--_Mrs. E. C. G._
+
+
+JELLY CAKE.
+
+     Beat 8 eggs very light.
+     Cream ½ pound butter.
+     ¾ pound flour.
+     ¾ pound sugar well beaten.
+     1 teaspoonful tartaric acid.
+     1 teaspoonful of soda.
+
+Stir these in when ready to bake. Bake in thin pans, and put on jelly
+while warm.--_Mrs. J. L._
+
+
+LEMON JELLY CAKE.
+
+Bake sponge-cake batter (by recipe given) in jelly-cake pans. Beat
+with three eggs, two cupfuls sugar, butter size of an egg, melted, and
+juice and grated rind of two lemons. Stir over a slow fire until it
+boils, then spread between the layers of cake. Ice with lemon icing,
+or sift over powdered sugar.--_Mrs. S. T._
+
+
+JELLY CAKE.
+
+     8 eggs.
+     The weight of 4 in flour.
+     The weight of 6 in sugar.
+
+To be baked in flat tins.
+
+For the jelly: one-quarter pound butter, one-half pound sugar, yolks
+of three eggs, juice and grated rind of one lemon.
+
+To be put in a saucepan and allowed to come to a boil. Then the three
+whites, beaten to a stiff froth, must be stirred in and the saucepan
+returned to the fire until it boils up. Spread between layers of
+cake.--_Mrs. E. C. G._
+
+
+LEMON JELLY CAKE.
+
+Bake as for the orange cake. For the jelly: take the juice and rind of
+three lemons, one pound sugar, one-quarter pound butter, six eggs;
+beat together; scald as you do custard. When cool, it must be
+thick-spread between the cakes; ice the top.--_Mrs. C. C._
+
+
+ROLLED JELLY CAKE.
+
+     3 eggs.
+     1 teacup of sugar.
+     1 teacup of flour.
+
+Beat the yolks of the eggs till light, then add the sugar; continue
+beating for some time, then add the whites beaten to a stiff froth;
+next put in the flour, a little at a time. Bake in a long pan, well
+greased; when done turn out on bread-board, then cover the top with
+jelly and roll while warm, and slice as needed.--_Mrs. A. H._
+
+
+_Rolled Jelly Cake._
+
+     1 cupful sugar.
+     1 tablespoonful of butter.
+     1½ cupful of flour.
+     2/3 cupful of milk.
+     1 egg.
+
+Two teaspoonfuls of baking powder sifted with the flour. Bake in a
+large sheet, and when done, spread on the jelly and cut the sheets in
+strips three or four inches wide and roll up. If instead of jelly a
+sauce is made and spread between the layers of cake, it may be eaten
+as a cream-pie and furnish a very nice dessert. For the sauce, beat
+together one egg, one teaspoonful of corn-starch, or one tablespoonful
+flour and two tablespoonfuls of sugar. Stir into a half-pint of milk
+and boil until it forms a good custard. Remove from the fire and
+flavor with vanilla.--_Mrs. M._
+
+
+FILLING FOR JELLY CAKE.
+
+     Whites of two eggs, beaten to a froth.
+     2 cupfuls of sugar.
+     Juice and grated peel of 2 oranges.
+
+Put this between the layers, and on top the cakes.--_Mrs. C. C._
+
+Oranges cut fine, and sweetened and mixed with grated cocoanut, also
+chocolate, is used for filling jelly cake. Sponge cake is better than
+the soda recipe.--_Mrs. C. C._
+
+
+MARBLE CAKE.
+
+Weigh and make a pound cake; add a spoonful of yeast, take one-third
+part of the batter and add to it two teaspoonfuls of cinnamon, two
+teaspoonfuls of mace, one teaspoonful of cloves, one teaspoonful of
+nutmeg, finely ground.
+
+Put in your pan, first a layer of the plain batter, then a layer of
+the spiced, finishing with the plain. The batter will make three
+layers of plain and two of spiced. It bakes in beautiful
+layers.--_Mrs. C. L. T._
+
+
+MARBLE OR SPICED CAKE.
+
+Make up a pound cake and add two teaspoonfuls of yeast-powder. Take
+one-third part of the batter and add to it two teaspoonfuls of
+cinnamon and mace each, one teaspoonful of cloves and allspice each,
+one nutmeg finely powdered. Then grease a pan and put in first a layer
+of the plain batter, then the spiced, alternately, till you have it
+full, finishing with the plain. Bake as a pound cake.--_Mrs. C. V.
+McG._
+
+
+MARBLE CAKE. _Light Part._
+
+     3 cupfuls sugar.
+     1 cupful butter.
+     1 cupful sour cream.
+     5 cupfuls flour.
+     Whites of 8 eggs.
+     1 teaspoonful soda.
+
+_Dark Part._
+
+     2 cupfuls brown sugar.
+     1 cupful molasses.
+     1 cupful sour cream.
+     1 cupful butter.
+     5 cupfuls flour.
+     1 teaspoonful soda.
+     Yolks of 8 eggs.
+     1 whole egg.
+     1 wine-glassful wine.
+     Mixed spices.
+
+Put alternately layers of each kind in two-pound moulds.
+
+
+_Marble Cake._
+
+_Light Part._
+
+1 cupful white sugar.
+½ cupful butter.
+½ cupful buttermilk.
+Whites of 3 eggs.
+1 teaspoonful cream tartar.
+½ teaspoonful soda.
+2 cupfuls flour.
+
+_Dark Part._
+
+     ½ cupful brown sugar.
+     ¼ cupful butter.
+     ½ cupful molasses.
+     ¼ cupful milk.
+     ½ nutmeg.
+     1 teaspoonful cinnamon.
+     ½ teaspoonful allspice.
+     2 cupfuls flour.
+     ½ teaspoonful soda.
+     1 teaspoonful cream tartar.
+     Yolks of 3 eggs.
+
+Put in the mould, alternately, tablespoonfuls of light and dark
+batter.--_Mrs. D. C. K._
+
+
+MARBLE OR BISMARCK CAKE.
+
+     3 cupfuls white sugar.
+     1 cupful butter.
+     1 cupful sour cream, or buttermilk.
+     5 cupfuls flour.
+     Whites of 8 eggs.
+     1 small spoonful soda.
+
+This is for the white batter.
+
+_Dark Batter._
+
+     2 cupfuls coffee sugar.
+     1 cupful molasses.
+     1 cupful sour cream.
+     1 cupful butter.
+     5 cupfuls flour.
+     1 teaspoonful soda.
+     Yolks of 8 eggs, and a whole one.
+     1 wine-glassful mixed spices, finely powdered.
+
+Put in the pan, in alternate layers of light and dark batter. Bake
+quickly, like sponge cake. Ice and ornament with chocolate drops. This
+fills a two-pound mould.
+
+
+ROSE OR CLOUDED CAKE.
+
+     12 eggs, leaving out the whites of 3.
+     1 pound flour.
+     1 pound sugar,
+     ¾ pound butter.
+     2 small teaspoonfuls cream tartar.
+     2 small teaspoonfuls powdered alum.
+     1 small teaspoonful soda.
+     2 small teaspoonfuls cochineal, dissolved in 1/3 cupful boiling water.
+
+Having dissolved the alum, soda, and cream tartar, mix with the
+cochineal. Stir these ingredients in nearly one-third of the batter.
+Pour into the cake mould a layer of white batter, and a layer of red
+batter, alternately, beginning and ending with white; three layers of
+white and two of red. This is an ornamental cake to cut for baskets.
+
+
+SPICE CAKE.
+
+     Yolks of 4 eggs.
+     Mix 2½ teaspoonfuls yeast powder in 2½ cupfuls flour.
+     1 cupful brown sugar.
+     ½ cupful syrup,
+     ½ cupful butter, must be melted after being measured.
+     Stir with the sugar 2½ teaspoonfuls powdered cloves.
+     1 teaspoonful powdered cinnamon.
+     1 teaspoonful powdered allspice.
+
+The spices must be put in the flour, the syrup added after the sugar
+and butter are stirred together, then the eggs and milk, and lastly
+the flour. Mix the above alternately, in your pans, after having them
+buttered.--_Mrs. W._
+
+
+CREAM CAKE.
+
+     2 cupfuls of sugar.
+     3 cupfuls of flour.
+     ½ cupful of butter.
+     3 eggs.
+     1 cupful of sour milk.
+     1 teaspoonful of soda.
+     2 teaspoonfuls of cream tartar.
+
+Dissolve the soda in the milk, melt the butter and add it to the eggs.
+Add the sugar and cream tartar to the flour. Pour it all together in
+shallow pans that have been well greased. Bake twenty minutes.
+
+While baking the above, get one pint of sweet milk, one cupful of
+sugar, one cup of flour, butter one-half size of an egg. If you use
+cream instead of milk, you can omit butter. Break two eggs into the
+sugar, beat awhile, then add flour and beat thoroughly. Have the milk
+on the fire, and as soon as it boils, stir the mixture in it, after
+thinning it with some of the milk until it is like paste; cook until
+it is like stiff starch. Season freely with vanilla when cold, and
+spread it between the cakes as jelly cake is made.
+
+Grated cocoanut can be used instead, by preparing as follows: one
+large cocoanut grated, two pounds of loaf sugar. Pour the milk from
+the nut on the sugar; boil it two or three minutes, first mixing in
+the whites of three eggs; if not soft enough, add some sweet milk.
+Take it off the fire, stir in the grated cocoanut, and spread between
+the cakes.--_Mrs. J. F. G._
+
+
+_Cream Cake._
+
+     2 cupfuls of sugar.
+     1 cupful of sweet milk.
+     3 cupfuls of flour.
+     2 tablespoonfuls of butter.
+     4 eggs.
+     ½ teaspoonful of soda.
+     1 teaspoonful of cream tartar.
+
+Bake in four jelly pans.
+
+
+CREAM FOR THE SAME.
+
+     2 cupfuls of sugar.
+     ½ pint of sweet milk.
+     1/3 cupful of flour.
+     1 egg.
+
+Heat the milk to boiling heat, beat the egg and sugar together; take a
+little milk, and make a smooth paste with the flour, and stir into the
+sugar and egg, then stir all into the milk. Let it boil until thick,
+then spread between cakes.--_Mrs. A. H._
+
+
+CAPITAL CAKE. (_Delicious._)
+
+     1 pound of sugar.
+     4 cupfuls of flour, after being sifted.
+     1 cupful of butter.
+     1 cupful of morning's milk.
+     6 eggs beaten light.
+     2 teaspoonfuls of cream tartar, sifted in the flour.
+     1 teaspoonful of soda dissolved in the milk. Flavor with
+     lemon or nutmeg.--_Mrs. M._
+
+
+CUP CAKE.
+
+     5 cupfuls of flour.
+     3 cupfuls of sugar.
+     1½ cupfuls of butter.
+     As much fruit as you like.
+     1 teaspoonful of soda dissolved in a cupful of milk.
+     3 eggs.
+     1 nutmeg.
+     1 wine-glass wine and brandy mixed.
+
+Mix as pound cake.--_Mrs. J. W. H._
+
+
+_Cup Cake._
+
+     1 cupful of butter.
+     2 cupfuls of sugar.
+     2½ cupfuls of flour.
+     ½ cupful of milk.
+     5 eggs, beaten separately.
+     1 teaspoonful yeast powder.--_Miss M. W._
+
+
+_A Nice Cup Cake._
+
+     6 eggs.
+     4 cupfuls of flour.
+     3 cupfuls of sugar.
+     1 cupful of butter.
+     1 cupful of milk.
+     1 teaspoonful cream of tartar,
+     ½ teaspoonful of soda.
+
+Season with mace and nutmeg. Bake in cups or little tin pans.--_Mrs.
+Wm. C. R._
+
+
+A DELICIOUS CAKE.
+
+     2¼ pounds flour.
+     2 pounds butter.
+     24 eggs, yolks and whites.
+     12 ounces almonds.
+     2 tablespoonfuls rose water, in which the almonds should be beaten.
+     2 wine-glasses of French brandy.
+     2 heaping teaspoonfuls beaten mace, and a butter-plate of preserved
+       lemon-peel.--_L. T._
+
+
+_Delicious Cake._
+
+     2 cupfuls of sugar.
+     1 cupful of butter.
+     1 cupful of milk.
+     3 cupfuls of flour, after being sifted.
+     3 eggs.
+     2 tablespoonfuls baking powder.
+
+Bake in jelly-cake pans, and between each layer put fruit jelly, icing
+of chocolate and cocoanut each. This quantity will bake five thin
+cakes.--_Mrs. McG._
+
+
+CAKE.
+
+     1 quart of flour, well dried.
+     1 cupful of butter.
+     3 cupfuls granulated sugar--it is better than pulverized.
+     6 eggs, well beaten.
+     Lemon, or other seasoning.
+
+1 light measure of both Horsford's powders, or, if preferred, a small
+teaspoonful of soda, and ½ cup of buttermilk.
+
+Cream of tartar takes the place of buttermilk, when used with
+soda.--_Mrs. A._
+
+
+CAKE (_with sauce_.)
+
+     5 eggs.
+     1 pound of flour,
+     ¾ pound of sugar.
+     ½ pound butter.
+     1 cup of cream.
+     2 teaspoonfuls cream of tartar.
+     1 teaspoonful of soda.--_Mrs. C. B._
+
+
+CAKE THAT CANNOT FAIL.
+
+     1 pound sugar.
+     1 pound flour.
+     ¾ pound butter.
+     8 eggs.
+     1 teacup of sweet cream.
+     2 teaspoonfuls cream of tartar, sifted in the flour.
+     1 teaspoonful of soda dissolved in a little water, and put in
+     the cream. Bake in pans or cups.--_Mrs. P._
+
+
+CUSTARD CAKE.
+
+     ½ cupful butter.
+     2 cupfuls sugar.
+     7 eggs, leaving out 4 yolks.
+     3 cupfuls flour.
+     1 cupful of milk.
+     2 teaspoonfuls baking powder. Bake in shallow pans.
+
+For the custard: one quart of milk, let come to a boil, sweeten it;
+take the four yolks and three tablespoonfuls of cornstarch, mix with a
+little of the milk cold, and then stir it gradually into the boiling
+milk, and continue to stir until done. Add a piece of butter the size
+of a walnut; flavor with vanilla, and put between the cakes.--_Mrs. C.
+B._
+
+
+MRS. GALT'S CAKE.
+
+     Whites of 13 eggs, yolks of 3.
+     ¾ pound of butter.
+     1 pound of flour.
+     1 pound of sugar. Season to taste.--_Miss E. T._
+
+
+NORFOLK CAKE.
+
+Beat to a cream:
+
+     1 teacup of butter.
+     6 eggs.
+     3 teacups of sugar.
+     1 teacup of cream.
+     4 teacups of flour.
+     ½ nutmeg.
+     1 wine-glass of brandy.
+     1 pound raisins.
+     1 teaspoonful of soda, dissolved in cream.--_Mrs. Dr. S._
+
+
+KETTLE CAKE.
+
+Have a large, nice brass kettle ready. Set it on a few warm embers,
+not with any fire; put into the kettle:
+
+     12 eggs.
+     1 pound sugar.
+     1 pound butter.
+     A light pound of flour.
+     1 teaspoonful of mace.
+     Rind and juice of a large lemon.
+
+Stir all the materials rapidly, and with a strong, large iron spoon or
+a long butter-ladle. When it is light, which will be in about
+three-quarters of an hour, put it in a mould and bake as common pound
+cake. It is good with
+
+     2 pounds currants.
+     2 pounds raisins.
+     ½ pound citron.
+     1 glass of brandy.--_Mrs. M. C. C._
+
+
+PARSON'S CAKE.
+
+     5 eggs.
+     1 large teacupful brown sugar.
+     4 cupfuls flour.
+     3 cupfuls molasses.
+     1½ cupful butter.
+     Ginger and spice to the taste.
+     1 teaspoonful soda, dissolved in a little milk. Bake.--_Mrs.
+     D. R._
+
+
+RISEN CAKE.
+
+     1½ pound flour.
+     1 pound sugar.
+     9 ounces butter.
+     3 gills milk.
+     ¼ pint yeast.
+     4 eggs.
+
+Work the butter and sugar together. Put the yeast in the flour and
+one-half the butter and sugar the overnight; then mix the milk in, and
+beat it some time. Set it where it will rise. In the morning, when
+well risen, mix in the remainder of the butter and sugar, and the
+eggs, also some currants or raisins, or both, if you wish them, a
+little nutmeg or mace, and beat all well together for some time. Then
+put it in the pan and set it to rise again. It must be very light
+before you put it in the oven. It requires some time to soak.--_Mrs.
+I. H._
+
+
+RUGGLES' CAKE.
+
+     6 eggs.
+     1½ cupful butter.
+     3 cupfuls sugar.
+     4 cupfuls flour.
+     1 cupful milk.
+     1 teaspoonful soda.
+
+Season to taste.--_Mrs. R._
+
+
+TIPSY CAKE.
+
+Soak sponge cake in wine and water. Make a custard of six eggs to one
+quart of milk, and pour over it. Reserve the whites, beat to stiff
+froth, to put over last.--_Mrs. Dr. S._
+
+
+VELVET CAKE.
+
+Half a pound of butter, one pound sugar; creamed together. One teacup
+of cold water, with a level teaspoonful of soda dissolved in it, and
+poured in the butter and sugar, two teaspoonfuls cream of tartar,
+sifted in one pound of flour.
+
+Mix the flour with butter, sugar, and water, and beat well. Take five
+eggs, beat yolks and whites separately, and then beat them together
+three minutes. Season as you like, and mix with the batter. Beat
+considerably and bake half an hour.--_Mrs. A. B._
+
+
+WHORTLEBERRY CAKE.
+
+     6 eggs, beaten separately.
+     1 pound sugar.
+     ¾ pound butter.
+     1 quart flour.
+     ½ pint sifted meal.
+     1 teaspoonful soda.
+     A little mace and cinnamon.
+
+After mixing, stir in one quart of the berries, so as not to mash
+them, having previously dusted them with flour. Mix the soda with
+one-half pint of cream or milk.--_Mrs. A. P._
+
+
+NAPLES BISCUIT.
+
+     1 pound flour.
+     1 pound sugar.
+     12 whites, and 10 yolks of eggs.
+     2 glasses wine.
+
+They should gradually harden in the oven till quite crisp, and be
+frequently turned in the pans.
+
+
+ICING.
+
+     1½ pound sugar.
+     ½ pint water.
+
+Boil until it ropes. Have ready the whites of seven eggs well beaten,
+pour the syrup into a bowl, and beat until milk-warm. Then put in the
+eggs, and beat for an hour.--_Mrs. W._
+
+
+HOT ICING.
+
+Dissolve one pint powdered sugar in two or three tablespoonfuls water,
+and boil.
+
+Beat the whites of four eggs to a strong froth; add the hot sugar,
+stirring in till smooth. Beat about two minutes and flavor to your
+taste, spread on the cake, and put in a hot place.--_Mrs. P._
+
+
+ICING.
+
+Whites of two eggs, beaten to a froth.
+
+One pound of sugar, dissolved and boiled in a small teacup of water.
+
+Then strain the sugar and pour it into the egg, beating it hard until
+cool.
+
+Add one-half teaspoonful lemon acid.--_L. D. L._
+
+
+BOILED ICING.
+
+     1½ pound cut sugar, or double refined.
+     1 teacup of water.
+     6 whites of eggs.
+
+Boil the sugar to candy height; when nearly cold put in eggs.--_Miss
+E. P._
+
+
+COLD ICING.
+
+     Whites of 3 eggs.
+     1 pound sugar.
+
+Beat very light and season with vanilla or lemon. After beating very
+lightly, add the white of another egg and it will give a pretty gloss
+upon the icing.--_Miss E. P._
+
+
+ICING FOR CAKE.
+
+Take three pounds cut or best quality of loaf sugar, dissolve it in a
+small quantity of water, boil to candy height or until it ropes. Have
+ready the whites of thirteen eggs well beaten. When the sugar is
+boiled sufficiently, pour it into a deep bowl, occasionally stirring
+it gently, until you can just bear your finger in it; then add the
+beaten egg all at once, beating it very hard for half an hour, when it
+is ready for use. Strain into the icing the juice of one lemon into
+which the peel has been grated, for half an hour.--_Mrs. F C. W._
+
+
+ICING.
+
+Break into a dish the whites of four eggs. Whip in by degrees one and
+one-quarter pound of the finest loaf sugar, powdered and sifted. Beat
+till stiff and smooth, then add the strained juice of a large lemon
+with a few drops of oil of lemon, and beat again; in all beat half an
+hour. If too stiff add a little more white of egg. Some persons put it
+on with a knife, but it is far smoother and more evenly spread over
+the cake if put on with a large spoon. Dip up a spoonful of the icing
+and pour it from the spoon over the cake. Pour it over the top of the
+cake and it will diffuse itself down the sides. To color icing yellow,
+steep the rind of an orange or lemon in the lemon juice before
+straining it into the icing. To make it pink, put in strawberry or
+cranberry juice with the lemon juice.--_Mrs. S. T._
+
+
+ICING FOR CAKES.
+
+Whites of six eggs to one pound sugar, or one egg to three
+teaspoonfuls of sugar.--_Mrs. Dr. J._
+
+
+BOILED ICING.
+
+One and one-fourth pound loaf sugar, added to one teacup of water and
+boiled to a thick syrup. Then strain it through thin muslin, and,
+while hot, stir into it the whites of three eggs beaten stiff. Then
+beat in the strained juice of a lemon and season with a little oil of
+lemon. If too thin, add a little sugar; if too stiff, add a little
+more white of egg.--_Mrs. S. T._
+
+
+SOFT GINGER CAKE.
+
+     1 cupful butter.
+     1 cupful sugar.
+     1 cupful molasses.
+     1 cupful sour cream.
+     3 eggs.
+     ½ tablespoonful of soda.
+     2 tablespoonfuls of ginger.
+
+Flour until the spoon will almost stand alone. Cloves and cinnamon to
+taste. (This is very good.)--_Mrs. J. F._
+
+
+SOFT GINGERBREAD.
+
+     3 eggs.
+     1 teacup butter.
+     ½ teacup ginger.
+     1 teacup molasses.
+     3 teacups sifted flour.
+     1 large tablespoonful of ginger.
+     1 small teaspoonful of soda, dissolved in ½ teacup of sour
+       cream.--_Mrs. McG._
+
+
+GINGER LOAF.
+
+     6 eggs.
+     4 cupfuls molasses.
+     2 cupfuls of butter.
+     6 cupfuls flour.
+     1 teaspoonful soda.
+     1 tablespoonful ginger.
+     Cinnamon to your taste.--_Mrs. P. W._
+
+
+RISEN GINGERBREAD.
+
+     2 pounds flour.
+     1 pound nice brown sugar.
+     1 pound butter.
+     6 eggs.
+     ½ pint molasses.
+     3 ounces ginger.
+
+Bake in a large cake.--_Mrs. A. T._
+
+
+LIGHTENED GINGERBREAD.
+
+     1½ pound of flour.
+     ½ pound butter.
+     ½ pound sugar.
+     6 eggs.
+     6 races of white ginger.
+     1 teaspoonful soda.
+     1 pint molasses.
+
+To be baked in tins or a pan.--_Mrs. I. H._
+
+
+GINGER CUP CAKE.
+
+     3 eggs.
+     1 cupful molasses.
+     1 cupful sugar.
+     1 cupful butter (half lard will answer).
+     ½ teaspoonful soda, dissolved in 1 tablespoonful buttermilk.
+     1 tablespoonful ground ginger.
+     2½ cupfuls flour.
+
+Mix as other cake. Some like allspice.--_Mrs. H. D._
+
+
+MOLASSES CAKE.
+
+     5 light cupfuls flour.
+     5 eggs.
+     2 cupfuls sugar.
+     2 cupfuls molasses.
+     1 cupful butter.
+     1 cupful cream, with one teaspoonful soda.
+     2 tablespoonfuls cream of tartar.
+     2 teaspoonfuls ground ginger.
+
+All well beaten together. Bake as pound cake.--_Miss E. T._
+
+
+_Molasses Cake._
+
+     1 teaspoonful soda.
+     1 pound butter.
+     1 pound sugar.
+     1 pint molasses.
+     1 tablespoonful ginger.
+
+Flour enough to make it as thick as ordinary cake.--_Miss J. C._
+
+
+MOLASSES POUND CAKE.
+
+     ½ pound butter.
+     2 cupfuls sugar.
+     2 cupfuls molasses.
+     6 cupfuls flour.
+     1 cupful cream.
+     4 eggs.
+     Some cloves and nutmeg; add lemon to taste.--_Mrs. Dr. S._
+
+
+BLACK, OR MOLASSES CAKE.
+
+     1 quart flour.
+     5 eggs.
+     1 pint molasses.
+     ¼ pound butter.
+     2 tablespoonfuls ginger.
+     1 teaspoonful soda, dissolved in 1 teacup sour milk.--_Mrs. T. C._
+
+
+
+
+SMALL CAKES.
+
+
+ALBANY CAKES.
+
+     1½ pound flour.
+     1½ pound brown sugar.
+     1½ pound butter.
+     1 tablespoonful lard.
+     4 tablespoonfuls powdered cinnamon.
+     1 teaspoonful soda, dissolved in a cup of milk.
+
+Roll on extra flour very thin. Dip the face of each cake in granulated
+sugar. Bake slowly in greased pans.--_Mrs. R. R._
+
+
+SCOTCH CAKES. (_Very nice._)
+
+     2 pounds flour.
+     1½ pound sugar.
+     1 pound butter.
+     6 eggs, beaten together.
+     3 nutmegs.--_Mrs. P. McG._
+
+
+SWEET CRACKERS.
+
+     4 eggs.
+     4 cupfuls sugar.
+     ½ pound butter.
+     1 teaspoonful soda.
+     1 cupful sour cream.
+     Pounded cinnamon and grated nutmeg for flavoring.
+     Sufficient flour for a soft dough.
+
+Roll thin and cut it with tin shapes, and bake quickly.--_Mrs. S._
+
+
+DROP CAKE.
+
+     6 eggs.
+     1 pound sugar.
+     ¾ pound butter.
+     1 teaspoonful soda, in 1 cupful sour cream.
+     2 teaspoonfuls cream of tartar, in 1 quart flour.--_Mrs. S._
+
+
+CREAM CAKES.
+
+Beat up one egg, add to it half a cupful sugar, half a cupful flour,
+mixing thoroughly. While this is being done, put on the fire half a
+pint milk; when it boils, stir in the eggs, sugar, and flour mixture,
+then add a piece of butter, half the size of an egg. Stir all the time
+until it is of the desired consistency, which will be in a few
+minutes. When cold, add, and thoroughly mix, one and one-half
+teaspoonful vanilla.
+
+For the cake: put one tumblerful of water to boil, and then add
+one-quarter pound butter; when melted, put in one and one-half
+tumblerful of flour. Stir in, mixing thoroughly, being careful not to
+burn it. It is sufficiently cooked by the time it is thoroughly mixed.
+Remove from the fire, and when cool, stir in five unbeaten eggs,
+mixing one at a time. It will then be the consistency of stiff paste.
+Drop on buttered tins, and bake in a quick oven fifteen or twenty
+minutes. Cut the side and insert the cream.--_Mrs. H. M._
+
+
+MARGUERITES.
+
+Cream together one pound of sugar and one pound of butter very light.
+Beat the yolks of six eggs, sift one and one-half pound of flour into
+the eggs, butter, and sugar; one teaspoonful of mixed spices, one-half
+glassful of rose water. Stir the whole well, and roll it on the board
+till it is half an inch thick; cut in cakes and bake quickly. When
+cold, spread the surface of each cake with marmalade. Beat the whites
+of four eggs light, and add enough powdered sugar to make them as
+thick as icing. Flavor it with lemon, and put it on top of each cake.
+Put the cakes in the oven, and as soon as they are of a pale brown,
+take them out.--_Miss M. C. L._
+
+
+_Marguerites._
+
+Two pounds of flour, one pound and five ounces of sugar, one pound and
+five ounces of butter, eight eggs. Rub together the butter and sugar
+till perfectly light; beat the eggs till very thick, leaving out the
+whites of six eggs for the icing. Sift the flour into the eggs, butter
+and sugar, one teaspoonful of mixed spices (cinnamon, mace, and
+nutmeg), half a glass of rose water. Stir the whole well together, and
+roll it on your paste-board about half an inch thick; then cut out the
+cakes and bake them a few minutes. When cold, spread the surface of
+each cake with marmalade or jam. Beat the whites, left out, very
+light, and add enough powdered sugar to make them as thick as icing.
+Season with lemon or vanilla, and with a spoon put it on each cake.
+Put the cakes in the oven to brown.--_Mrs. H._
+
+
+MARGUERITES, OR JELLY CAKES.
+
+Rub together one pound sugar, one pound of butter, till perfectly
+light. Beat six eggs till very thick, leaving out the whites. Sift one
+and a half pound of flour into the eggs, butter, and sugar, one
+teaspoonful of mixed spices (cinnamon, mace, and nutmeg), and half a
+glass of rose water. Stir the whole well, and roll it on the
+paste-board about one-quarter inch thick. Then cut out the cakes and
+bake them a few minutes. When cold, spread the surface of each cake
+with peach jam or any marmalade. Beat the whites of four eggs very
+light, and add enough powdered sugar to make them as thick as icing.
+Flavor it with lemon or rose water and with a spoon put it on each
+cake, high in the centre. Put the cakes in the oven, and as soon as
+they are of a pale brown take them out.--_Mrs. I. H._
+
+
+SHREWSBURY CAKE.
+
+     1 pound flour.
+     12 ounces sugar.
+     12 ounces butter.
+     2 eggs.
+
+Add two tablespoonfuls rose water, or two teaspoonfuls beaten mace.
+Roll and bake in tin sheets or in an oven.--_Mrs. T._
+
+
+MACAROONS.
+
+Blanch and pound one pound of sweet almonds with a little rose water;
+whip the whites of seven eggs to a froth; add one pound sugar; beat
+some time. Add the almonds; mix well. Drop on buttered paper, sift
+sugar over them, and bake quickly.
+
+
+JUMBLES.
+
+     1 pound flour,
+     ¾ pound butter.
+     1 pound sugar.
+     3 eggs. Flavor with mace.
+
+A delicious cake.--_Mrs. A. T._
+
+
+JACKSON JUMBLES.
+
+     3 teacups sugar.
+     1 teacup lard.
+     6 teacups flour.
+     1 teaspoonful soda in one cup of sour cream.
+     3 eggs.
+
+The grated rind of one or two lemons, or a little grated nutmeg. Roll
+out and bake.--_Mrs. H. S._
+
+
+JUMBLES.
+
+     3 pounds flour.
+     2 pounds sugar.
+     1 pound butter.
+     8 eggs.
+     1 teaspoonful soda.
+     A little milk if the eggs are not enough.--_Mrs. M. E._
+
+
+_Jumbles._
+
+Rub one pound butter into one and a quarter pound flour; beat four
+eggs with one and a quarter pound sugar, very light; mix well with the
+flour. Add one nutmeg and a glass of brandy.--_Mrs. J. W._
+
+
+COFFEE CAKE.
+
+     1 teacup of molasses.
+     1 cupful of good liquid coffee.
+     1 cupful sugar.
+     1 cupful butter.
+     4 cupfuls flour.
+     1 teaspoonful of cinnamon.
+     1 teaspoonful cloves.
+     1 teaspoonful cream tartar.
+     ½ teaspoonful soda.
+     1 pound of raisins.
+     ¼ pound of citron.
+     3 eggs.
+     ½ wine-glass of brandy.--_Mrs. J. H. F._
+
+
+CINNAMON CAKES.
+
+     1 pound butter.
+     2 pounds flour.
+     1 pound sugar.
+
+Six eggs, leaving out two yolks, which you will beat up with a little
+rose water, and, with a feather, spread on the cakes; then strew
+cinnamon and sugar on them, and blanched almonds. Lay them on tins,
+and bake them in a slow oven.--_Mrs. I. H._
+
+
+CINNAMON CAKES.
+
+     2 quarts flour.
+     6 or 8 eggs, the yolks only.
+     ½ pound butter.
+     ½ pound sugar.
+     1 spoonful cinnamon.--_Mrs. Dr. R. E._
+
+
+STRAWBERRY CAKES.
+
+     2 pounds flour.
+     1 pound loaf sugar.
+     1 pound butter.
+     6 eggs.
+     Mace and a little wine to flavor.
+
+Bake quickly.--_Mrs. A. T._
+
+
+HOLMCROFT CAKE.
+
+     1 coffee-cup of sugar.
+     2 tablespoonfuls of butter not melted.
+     1 teacup of sweet milk.
+     Whites of 2 eggs, or 1 whole egg.
+     2 coffee-cups of flour.--_Mrs. N._
+
+
+NOTHINGS.
+
+Take one egg, two tablespoonfuls cream, butter the size of a walnut,
+flour to make the dough very stiff; work it well and roll it very
+thin. Cut the size of a saucer. Fry in lard and sprinkle with powdered
+sugar.--_Mrs. T. C._
+
+
+SUGAR CAKES.
+
+Mix four cupfuls of sugar with eight cupfuls of flour and one large
+spoonful of coriander-seed; add one cupful of butter, one cupful of
+lard, six eggs, two tablespoonfuls of sour cream or milk, one
+teaspoonful of soda.--_Mrs. Dr. S._
+
+
+COOKIES.
+
+     3 eggs.
+     1 cupful of butter or lard.
+     2 cupfuls of sugar.
+     6 cupfuls of sifted flour.
+     1 nutmeg.
+     1 teaspoonful of soda.
+     2 teaspoonfuls of cream of tartar, sifted with the flour.
+
+Cream the butter with one cup of the sugar, beat the eggs separately
+and put into the yolks the remaining cup of sugar; add this to the
+butter, and put in whites and flour last. Roll thin and bake
+quickly.--_Mrs. F. F. F._
+
+
+GLOUCESTER CAKES.
+
+     5 eggs.
+     1 quart of milk.
+     1 quart of flour.
+     A piece of butter the size of an egg.
+
+Beat the eggs very light; mix into them the flour and milk
+alternately, and beating it until perfectly smooth, add a little salt.
+Melt the butter and stir it into the batter. Bake in small
+moulds.--_Mrs. J. D._
+
+
+TEA CAKES.
+
+     2 quarts of flour.
+     1 small teacup of lard.
+     1 small teacup of butter.
+     3 cupfuls of sugar.
+     3 eggs.
+     1 cupful of cream (sour is best).
+     2 small teaspoonfuls of soda.
+     1 grated nutmeg.
+
+Roll out half an inch thick, and bake in a moderate oven.--_Mrs. F. C.
+W._
+
+
+CRULLERS.
+
+     2 quarts of flour.
+     2 cups of sugar.
+     6 eggs.
+     2 spoonfuls of soda.
+     4 spoonfuls cream of tartar.
+     4 tablespoonfuls of melted butter.
+     A little salt.
+
+Rub the cream tartar, flour, and sugar together; wet with sweet milk
+quite soft. Have the lard several inches deep in the pot or pan you
+cook in, and when boiling lay in enough crullers just to cover the
+bottom. They must be quite thin, and when brown on the lower side,
+turn over with a fork. They are more convenient to turn with a hole in
+the centre.--_Mrs. B._
+
+
+TEA CAKES.
+
+     2 quarts of flour.
+     3 cupfuls of sugar.
+     1 cup of butter.
+     5 eggs.
+     1 teaspoonful of soda dissolved in 2 tablespoonfuls of sweet milk.
+     2 teaspoonfuls cream of tartar.
+     Season with lemon or nutmeg.--_Mrs. H._
+
+
+DELICATE TEA CAKES.
+
+     Whites of 3 eggs beaten to a froth.
+     1 cupful of pulverized sugar.
+     ½ cupful of sweet milk.
+     1 teaspoonful cream of tartar.
+     ½ teaspoonful of soda.
+     2½ cupfuls of flour.
+     1 teaspoonful of almonds.
+     ½ cupful of melted butter.--_Mrs. R._
+
+
+TARTARIC CAKES.
+
+Beat the yolks of three eggs, the whites whipped to a froth, three
+full cups of brown sugar, half a pound of butter, one spoonful lard,
+one and a half pound of flour, leaving two spoonfuls to roll with. Mix
+all well together. Dissolve one teaspoonful soda and three-quarters
+teaspoonful tartaric acid in a little cream. First mix the soda with
+the dough, then the acid. Season with mace or wine. They will rise
+very much.--_Mrs. D._
+
+
+A DELICATE CAKE FOR TEA.
+
+Beat the yolks and whites of two eggs separately; to the yolks add two
+coffee-cups of sugar, and two cupfuls of sweet milk; then four
+tablespoonfuls butter creamed; next the white of the eggs, lastly,
+four cupfuls of flour with one teaspoonful soda, two teaspoonfuls
+cream of tartar, sifted in the flour.
+
+Bake in shallow pans.--_Mrs. C. V. McG._
+
+
+LEMON JUMBLES.
+
+     1 egg.
+     1 teacupful sugar.
+     ½ teacupful of butter.
+     3 teaspoonfuls milk.
+     1 teaspoonful cream of tartar.
+     ½ teaspoonful of soda.
+     2 small lemons; juice of two and grated rind of one.
+
+Mix rather stiff. Roll and cut out with a cake-cutter.--_Mrs. W._
+
+
+BONNEFEADAS.
+
+Make a rich paste with one quart flour; roll it out very thin, first
+dividing it in two pieces, spread it with butter, washed and creamed,
+"A" sugar, and pulverized cinnamon. Roll it up, cut it in pieces one
+inch wide; put them in a pan with the whole side down; sprinkle over
+them sugar, butter, and cinnamon. Bake quickly. Take them out of the
+pan while hot.--_Mrs. Col. A. L._
+
+
+DELICIOUS SMALL CAKES.
+
+     Yolks of 6 eggs.
+     1 light pound flour.
+     ¼ pound butter.
+     1 spoonful lard.
+     1 pound sugar.
+
+These cakes are better without soda and of the consistency of
+Shrewsbury cakes. Beat the whites of three eggs to a strong froth;
+weigh one pound of the best "A" sugar, put it in a tin can with three
+wine-glasses of water. Let it boil slowly, till it begins to rope, or
+rather, when a little of it will cool on a plate, like it would begin
+to candy. Then pour the boiling sugar gradually to the white of egg;
+beat it well till it begins to thicken and to cool somewhat, then beat
+into the icing two tablespoonfuls of powdered cinnamon, and ice over
+the little cakes, using a stiff feather for the purpose. You can add
+the other unbeaten whites of eggs, with an addition of sugar, to make
+more small cakes.--_Mrs. M. C. C._
+
+
+WAFERS.
+
+     4 ounces butter.
+     4 ounces sugar.
+     5 ounces flour.
+     4 eggs.
+     1 glass of wine.
+     A little mace and nutmeg.--_Mrs. Dr. J._
+
+
+_Wafers._
+
+     4 spoonfuls flour.
+     4 spoonfuls sugar.
+     4 spoonfuls cream.
+     1 spoonful butter.
+     Orange peel, mace, and nutmeg.
+
+Prepare as for pound cake. Bake in wafer irons, rolling them while
+hot.
+
+
+DIMPLES.
+
+Beat the whites of three eggs and three-quarters pound of sugar till
+well mixed. Stir in blanched almonds, cut fine. Drop on tins and bake
+in a cool oven.--_Mrs. A. C._
+
+
+GINGER CAKES.
+
+     1 teacup of butter.
+     1 teacup brown sugar.
+     1 teacup sour milk.
+     7 cupfuls flour.
+     1½ teacup molasses.
+     1½ teaspoonfuls soda.--_Mrs. C. B._
+
+
+GINGER SNAPS.
+
+     1 pint of molasses.
+     1 teacup brown sugar.
+     1 teacup of butter and lard mixed.
+
+Beat the molasses till it looks light, then put it in the sugar; next
+pour in the hot butter and lard, one egg beaten light, one teacup
+ground ginger.
+
+Have the mixture milk-warm; work flour in briskly. Roll them and bake
+quickly.--_Miss N. S. L._
+
+
+GINGER CAKES.
+
+     1 dozen eggs.
+     2 pounds of flour.
+     1 pound butter.
+     1 pound sugar.
+     1 pint molasses.
+     1 small teacup of ginger.
+     1 teaspoonful of soda.--_Mrs. Col. S._
+
+
+CHEAP GINGER CAKES.
+
+     3 pints of flour.
+     1 large spoonful of lard.
+     2 large spoonfuls of ginger.
+     1 dessertspoonful of soda in a pint of molasses.--_Mrs. H. S._
+
+
+GINGER BUNNS.
+
+     ¾ pound butter, ½ pound sugar, rubbed to a cream.
+     ½ nutmeg.
+     1 tablespoonful ginger.
+
+Stir all together, then add two eggs well beaten, stir in one pound of
+flour and moisten with sweet milk, until it can be easily worked. Roll
+out and bake in quick oven.--_Mrs. H. D._
+
+
+MOLASSES CAKES.
+
+     7 cupfuls of flour.
+     2 cupfuls of molasses.
+     1 cupful sugar.
+     1 cupful of butter.
+     1 cupful of sour milk.
+     1 even tablespoonful of soda.
+     2 tablespoonfuls of ginger.
+
+Let the dough be as soft as you can conveniently handle it. Bake in a
+moderately quick oven.--_Mrs. R. L._
+
+
+SPICE NUTS.
+
+     1 pound sugar.
+     1 pound flour.
+     1 pint molasses. Mix well.
+     ¾ pound butter.
+     3 tablespoonfuls ginger.
+     1 tablespoonful allspice.
+     1 tablespoonful cinnamon.
+
+Bake in small drops or cakes.--_Mrs. Dr. J._
+
+
+GINGER SNAPS.
+
+     1 cupful butter.
+     1 tablespoonful ginger.
+     1 teaspoonful soda, in 1 pint boiling molasses.
+
+Stir and let it cool; add sifted flour enough to make a dough; roll
+thin and bake.--_Mrs. S. B._
+
+
+DROP GINGER CAKES.
+
+     1 pound butter, cream it as for pound cake.
+     2 packed quarts flour.
+     1 pound sugar.
+     1 pint molasses.
+     5 eggs.
+     2 tablespoonfuls ginger.--_Mrs. N._
+
+
+
+
+PUDDINGS.
+
+
+The directions given for cake apply likewise to puddings. Always beat
+the whites and yolks of the eggs separately and very light, and add
+the whites just before baking or boiling. All puddings (except those
+risen with yeast), should be baked immediately after the ingredients
+are mixed. Thick yellow earthenware dishes are better than tin for
+baking puddings, on several accounts. One is that the pudding, to be
+good, must be baked principally from the bottom, and tin burns more
+easily than earthenware. Another reason is, that the acids employed in
+some puddings corrode and discolor tin. Garnish the pudding with
+sifted white sugar, and with candied or preserved orange or lemon
+peel.
+
+In boiling a pudding, cold water should never be added. Keep a kettle
+of hot water to replenish the water in the pot as it boils away. As
+soon as the pudding is done, remove it from the boiling water. A
+decrease in heat whilst cooking, makes boiled pudding sodden, and
+makes baked pudding fall. The best sauce for a boiled pudding is cold
+sauce made of the frothed whites of eggs, butter, sugar, nutmeg, and a
+little French brandy, while for a baked pudding, a rich, boiled wine
+sauce is best.
+
+
+PLUM PUDDING.
+
+     3 dozen eggs.
+     3 pounds baker's bread, stale, and grated fine.
+     3 pounds suet.
+     3 pounds brown sugar.
+     1 pound sliced citron.
+     3 pounds currants.
+     4 pounds seeded raisins.
+     ½ ounce nutmeg, and the same of mace, cloves, and cinnamon.
+     Half pint wine.
+     Half pint French cooking brandy.
+
+Mix and divide into six parts. Tie each part in a twilled cotton
+cloth, put them in boiling water, and let them boil four hours. Then
+hang them in the air to dry a day or two. Keep them in a cool, dry
+place.
+
+When you wish to use one, it must be boiled an hour before dinner.
+Serve with rich sauce. It will keep six months or a year.--_Mrs. T. M.
+C._
+
+
+_Plum Pudding._
+
+     10 eggs.
+     1 pound chopped suet.
+     1 pound seeded raisins.
+     1 pound currants.
+     1 pound stale bread crumbs.
+     ½ pound citron.
+     1 nutmeg.
+     1 wine-glassful wine.
+     1 wine-glassful brandy.
+     ½ pound brown sugar.
+
+Beat the eggs light, add the sugar and spices, stir in the suet and
+bread crumbs, add the fruit by degrees, then the wine and brandy. Pour
+into a well-floured bag, leaving a third as much room as the mixture
+occupies, for swelling. Put into a pot of boiling water and boil four
+hours. Dip the bag into cold water when ready to turn out the pudding,
+to prevent it from sticking.--_Mrs. E. B._
+
+
+_Plum Pudding._
+
+At sunrise, sift a quart of the best flour; rub into it an Irish
+potato mashed, free from lumps. Put in it a teaspoonful of salt, and a
+half teacup of yeast. Add six eggs, beaten separately, and enough
+water to make a soft dough. Knead half an hour without intermission.
+In winter, set it in a warm place, in summer set it in a cool place to
+rise. If dinner is wanted at two o'clock, knead into this at one
+o'clock, half pound of butter, two pounds of stoned raisins, cut up,
+and a grated nutmeg. Work very little, just enough to mix. Wet a thick
+cloth, flour it and tie it loosely that the pudding may have room to
+rise. Put it in a kettle of milk-warm water, heating slowly until it
+boils. Boil one hour. Serve with wine sauce.--_Mrs. S. T._
+
+
+RICH PLUM PUDDING.
+
+Nine eggs beaten to a froth.
+
+Add flour sufficient to make a thick batter, free from lumps. Then add
+one pint of new milk and beat well. Afterwards add the following
+ingredients, in small quantities at a time, keeping it well stirred.
+
+Two pounds stoned raisins, two pounds currants, well washed, picked,
+and dried. One-quarter pound bitter almonds, blanched and divided;
+three-quarters pound brown sugar; three-quarters pound beef suet,
+chopped fine; one nutmeg, grated fine; one teaspoonful of ground
+allspice, the same of mace and cinnamon.
+
+This pudding should be mixed several days before cooking, then well
+beaten, and more milk should be added, if required. Make this into two
+puddings, put in cotton bags and boil four hours. By changing the
+bags, and hanging in a cool, dry place, they will keep six months and
+be the better for it. Steam and serve with sauce made as follows:
+
+One cup of sugar, one of butter. Beat well together. Break an egg in
+and mix well. Add a tablespoonful of wine or brandy, and serve
+immediately.--_Mrs. F._
+
+
+ENGLISH PLUM PUDDING.
+
+     1 pound of stale bread grated.
+     1 pound currants.
+     1 pound sugar.
+     1 pound of suet chopped as fine as flour.
+     ¼ of a pound of raisins, and the same of citron.
+
+When ready to boil, wet the above with ten eggs, well beaten, two
+wine-glasses of wine and the same of brandy. Grate the rinds of two
+lemons, pare and chop them and beat all well together. Then dip a
+strong cloth in boiling water and wring it dry. Lay it on a waiter,
+greasing well with butter. Put it in a large bowl and pour the pudding
+in, putting two sticks in the cloth across each other, and tying below
+the sticks. Have the water boiling and throw in the pudding as soon as
+tied. Put a plate at the bottom of the pot and boil four hours.--_Mrs.
+Dr. S._
+
+
+CHRISTMAS PLUM PUDDING.
+
+     Half a loaf of bread (grated).
+     1 pound currants.
+     2 pounds stoned raisins.
+     1 pound chopped suet.
+     6 eggs, and 2 pieces of citron cut up.
+
+Beat the yolks of the eggs with two cups of flour and some milk, then
+stir in the other ingredients, adding a little salt and ginger. If too
+stiff, add more milk. The water must be boiling when the pudding is
+put in. It will take two hours to cook.--_Mrs. M. E. J. B._
+
+
+PLUM PUDDING.
+
+     8 eggs (the yolks and whites beaten very light).
+     1 pint of suet chopped fine.
+     1 pint of sweet milk.
+     1½ pint stoned raisins, rubbed in flour.
+     1 quart of bread crumbs rubbed till very fine.
+     Half pint citron sliced thin.
+     1 teacup of light brown sugar.
+
+Grease and flour your mould, pour your pudding in, boil two hours, and
+eat with rich boiled sauce, made of sugar, butter, wine, and
+nutmeg.--_Mrs. B. C. C._
+
+
+_Recipe for a simpler Plum Pudding._
+
+     3 cupfuls flour.
+     1 cupful raisins.
+     1 cupful brown sugar.
+     1 cupful buttermilk.
+     ½ cup molasses.
+     1 cup of suet, or half a cup of butter.
+     2 eggs.
+     1 teaspoonful soda.
+
+Boil and eat with sauce.--_Mrs. E. B._
+
+
+ECONOMICAL PLUM PUDDING.
+
+     4 cupfuls flour.
+     1½ cup of suet.
+     1 cupful milk.
+     2 cupfuls raisins.
+     1 cupful molasses.
+     2 eggs, and 1 teaspoonful of soda.
+
+Boil four hours.--_Mrs. L._
+
+
+_Another Recipe for the Same._
+
+One bowl of raisins, one of currants; one of bread crumbs; one bowl of
+eggs; one of brown sugar; one of suet; citron at pleasure. Boil four
+hours.--_Mrs. L._
+
+
+ORIGINAL PUDDING.
+
+Reserve a portion of light dough intended for breakfast. Set it in a
+cool place, and four hours before dinner, roll thin, without kneading.
+Sprinkle thickly over it, first, a layer of sliced citron, then a
+layer of seeded raisins. Roll up and lay on a buttered bread-pan till
+very light. Then either boil in a cloth, prepared by wetting first and
+then flouring (the pudding being allowed room for rising in this
+cloth), or set the pan in the stove and bake. In the latter case,
+after it becomes a light brown, it must be covered with a buttered
+paper.
+
+Dough for French rolls or muffin bread is especially adapted to this
+kind of pudding.--_Mrs. S. T._
+
+
+STEAMED PUDDING.
+
+     ½ pound of seeded raisins.
+     4 eggs.
+     2 cupfuls of sugar.
+     3 cupfuls of flour.
+     1 cupful of sour cream.
+     1 teaspoonful of soda.
+     2 teaspoonfuls of cream tartar.
+
+Let it steam two hours. Have the water boiling fast, and don't open
+till it has boiled two hours.--_Mrs. Dr. J._
+
+
+BOILED PUDDING.
+
+One pound of flour, twelve ounces of butter, eight ounces of sugar,
+twelve ounces of fruit (either dried cherries or two kinds of
+preserves). A little mace and wine.
+
+Boil like a plum pudding.
+
+
+SAUCE FOR THE SAME.
+
+One pint of cream, large spoonful of butter, one glass of wine. Season
+to the taste. Let it cook, but not come to a boil.--_Mrs. A. F._
+
+
+_Another Sauce._
+
+Cream half a pound of butter; work into it six tablespoonfuls of
+sugar; beat in one egg, add a wine-glass of wine or brandy, and half a
+grated nutmeg. Set it on the fire, and as soon as it boils, serve it
+for the table.--_Mrs. F._
+
+
+AMHERST PUDDING.
+
+     3 cupfuls of flour.
+     1 cupful of suet.
+     1 cupful of milk.
+     1 cupful of molasses.
+     2 cupfuls of raisins.
+     1 teaspoonful of salt.
+     1 teaspoonful of cloves and the same of cinnamon.
+     ½ teaspoonful of soda, dissolved in milk.
+
+To be boiled three hours in a coarse bag, and eaten with wine
+sauce.--_Mrs. W._
+
+
+BOILED PUDDING OF ACID FRUIT.
+
+     1 quart of flour (or the weight in stale bread).
+     2 eggs.
+     1 pint of milk.
+     1 teaspoonful of salt.
+     ½ pound of dried fruit.
+
+If apples are used, plump them out by pouring boiling water on them,
+and let them cool before using them. Season with mace and nutmeg, and
+eat with sauce.--_Mrs. T._
+
+
+CHERRY PUDDING.
+
+     3 cupfuls of flour.
+     2 cupfuls of fruit.
+     1 cupful of molasses.
+     1 cupful of milk.
+     2 teaspoonfuls of cream tartar.
+     1 teaspoonful of soda, put in the flour.
+     1 cupful of suet.
+
+Mix well, put in a buttered mould, and boil three hours and a
+half--_Miss E. T._
+
+
+TROY PUDDING.
+
+     1 cupful of milk.
+     1 cupful of molasses.
+     ½ cupful of currants.
+     ½ cupful of butter.
+     1 teaspoonful of baking soda, dissolved in the milk.
+     1 teaspoonful of ginger.
+     1 teaspoonful of ground cloves.
+
+Enough flour to make it as stiff as soft gingerbread. Put it in a
+mould, and steam four hours. If no steamer is at hand, tie the mould
+in a cloth and boil four hours.
+
+Sauce: One egg (frothed), one cupful of powdered sugar, one cupful of
+cream or milk, boiled with a small piece of butter. Add wine, if you
+like.--_Mrs. W. C. R._
+
+
+SWEET POTATO ROLL.
+
+Prepare pastry as for cherry roll. Spread it out, and cover it with
+layers of boiled sweet potatoes, thoroughly mashed. Pour over it
+melted butter and sugar, highly flavored with lemon. Roll it up, boil
+in a bag, and serve with butter and sugar sauce.--_Mrs. Dr. J. F. G._
+
+
+BOILED SWEETMEAT PUDDING.
+
+Twelve ounces flour and eight ounces butter rolled in a square sheet
+of paste. Spread over the whole sweetmeats (or stewed fruit, if more
+convenient). Roll closely and boil in a cloth. Pour sauce over
+it.--_Mrs. T._
+
+
+BOILED BREAD PUDDING.
+
+Pour one quart milk over a loaf of grated stale bread. Let it stand
+till near dinner time. Then beat six eggs very light and add them to
+the bread and milk, together with a little flour, to make the whole
+stick. Flour the bag and boil. Eat with sauce.--_Mrs. J. A. B._
+
+
+_Boiled Bread Pudding._ (_Economical._)
+
+Soak one pound stale bread in enough milk to make a pudding. When
+soft, beat it up with two eggs and three tablespoonfuls flour. Pour in
+a large lump of butter, melted. Put in any sort of fruit you like, and
+then boil.--_Miss E. T._
+
+
+BOILED PUDDING.
+
+One quart milk, four eggs, lard size of turkey's egg. Flour enough to
+make a batter for a teacup of fruit.
+
+Boil and eat with sauce.--_Mrs. R._
+
+
+PASTE FOR BOILED DUMPLINGS.
+
+One quart flour, three good-sized Irish potatoes (boiled and mashed).
+One tablespoonful butter, and the same of lard. One teaspoonful soda,
+and two teaspoonfuls cream of tartar.--_Mrs. E. W._
+
+
+APPLE DUMPLINGS.
+
+Three pints of flour, one and one-half pint of milk, one large
+tablespoonful of butter, one egg. As many apples (chopped fine) as the
+batter will take. Boil two hours in a well-floured cloth.
+
+The water should be boiling when the dumplings are dropped in, and it
+should be kept boiling all the while, else they will be heavy. Eat
+with sauce.--_Mrs. G. N._
+
+
+BOILED MOLASSES PUDDING.
+
+     1 cupful molasses.
+     1 cupful sweet milk.
+     4 cupfuls sifted flour.
+     1 cupful stoned raisins.
+     ½ cupful butter.
+     1 teaspoonful soda.
+     1 teaspoonful salt.
+
+Boil or steam in a pudding mould. Eat with wine sauce.--_Mrs. McG._
+
+
+SUET PUDDING.
+
+     1 quart flour.
+     2 teacups suet, chopped fine.
+     1 teaspoonful salt.
+
+Mix the suet with two-thirds of the flour, reserving the rest of the
+flour to roll the dough in. Put in a cloth and boil one hour.--_Mrs.
+B._
+
+
+_Suet Pudding._
+
+     1 pint milk.
+     3 eggs, well beaten.
+     ½ pound finely chopped suet.
+     1 teaspoonful powdered ginger.
+     1 teaspoonful salt.
+
+Add flour gradually, till you have made it into a thick batter. Boil
+two or three hours, and serve with hot sauce.--_Mrs. P. W._
+
+
+SUET DUMPLINGS.
+
+Rub into one quart flour, one-half pound beef suet, free of skin, and
+chopped very fine. Add a little salt, one teaspoonful of soda
+dissolved in buttermilk, one pound fruit, either apples, dried
+cherries, or dried peaches cut very fine, and sufficient water to make
+it into dough. Make it into dumplings half an inch thick, boil two or
+three hours, and eat with a sauce made of butter, sugar, and
+wine.--_Mrs. G. S._
+
+
+EVE'S PUDDING.
+
+     ½ pound finely grated bread crumbs.
+     ½ pound finely chopped apples.
+     4 eggs.
+     6 ounces sugar.
+     2 ounces citron, and lemon peel.
+     ½ pound finely chopped suet.
+     ½ pound currants.
+     A little nutmeg.
+
+Butter the mould well, and boil three hours.--_Mrs. H. T. S._
+
+
+FRUIT PUDDING.
+
+     4 eggs.
+     1 pint milk.
+     4 tablespoonfuls flour.
+     1 tablespoonful butter.
+
+Apples or peaches cut in thin slices, and dropped in the batter. Serve
+with sauce.--_Mrs. Dr. S._
+
+
+BAKED PEACH DUMPLINGS.
+
+Make up one quart of flour as for soda biscuit. Roll like pastry,
+putting on bits of lard or butter several times. Make out the dough
+like biscuit, roll thin and on each piece put two or three pieces of
+canned peaches. (Peach preserves or marmalade would answer also.) Add
+a teaspoonful of butter, and (if you use canned peaches) a
+tablespoonful of sugar to each dumpling. Draw the edges firmly
+together and place them in a deep, large baking-dish. Put sugar and
+butter between, and pour, over all, the syrup from the can. (Use a
+three-pound can for this quantity of flour.) Bake quickly and serve
+with or without sauce. A good substitute for the old-fashioned "pot
+peach pie." Baked apple dumplings may be made in the same way.--_Mrs.
+S. T._
+
+
+CURRANT PUDDING.
+
+     1 pound currants.
+     1 teaspoonful soda.
+     1 teaspoonful salt.
+
+Nutmeg to suit the taste. Citron will improve the flavor. Eat with
+wine sauce.--_Mrs. Dr. E._
+
+
+RASPBERRY PUDDING.
+
+One pint flour, six eggs, yolks and whites beaten separately. Mix the
+eggs with a pint of milk and one cupful of butter. Into this stir the
+flour. Make the berries very sweet. Mash them and stir them into the
+batter. Bake in a dish and serve with sauce.--_Mrs. C. C._
+
+
+CHERRY PUDDING.
+
+     10 eggs.
+     1 cupful melted butter.
+     1 quart milk, make in a thick batter.
+     1 pound dried cherries (stoned).--_Mrs. Dr. E._
+
+
+APPLE PUDDING.
+
+     1 pound apples stewed very dry.
+     1 pound sugar.
+     ½ pound butter.
+     Yolks of 7 eggs.
+     Rind and juice two lemons.
+
+Bake in a paste.--_Mrs. Dr. E._
+
+
+_Delicious Apple Pudding._
+
+Three eggs, one cupful sugar, one cupful melted butter, one cupful
+sweet milk, one and one-third cupful of apples, one teaspoonful
+essence of lemon; baked in pastry. This quantity will make two
+plates.--_Mrs. M. M. D._
+
+
+_Apple Pudding._
+
+Boil and strain twelve apples as for sauce. Stir in one-quarter pound
+butter, and the same of sugar. When cold, add four eggs, well beaten.
+Pour into a baking-dish thickly strewn with crumbs, and strew crumbs
+on the top. When done, grate white sugar on top.--_Mrs. M._
+
+
+_Apple Pudding._
+
+     1 quart chopped apples.
+     1 pint flour.
+     1 pint new milk.
+     3 eggs.
+
+Bake quickly after mixing, and eat with sauce.--_Miss E. T._
+
+
+_Dried Apple Pudding._
+
+Wash ten ounces of apples well in warm water. Boil them in a quart of
+water. When soft, add ten ounces of sugar, eight ounces of butter, the
+juice and grated rind of two lemons. When cold and ready to bake, add
+five beaten eggs. Bake with or without pastry. Ten ounces of apples
+will make a common sized pudding.--_Mrs. R._
+
+
+BAKED APPLE ROLL.
+
+Make a paste, roll out thin. Spread over it apples cut in thin slices.
+Sprinkle nice sugar, and put bits of butter all over this. Roll it up,
+place it in a baking-pan. Pour in water and put sugar and butter
+around it, grating over all a nutmeg. Any other kind of fruit can be
+made into the same kind of roll.--_Mrs. S. T._
+
+
+APPLE MÉRINGUE, _with custard_.
+
+     1 quart apple-sauce.
+     Juice of a lemon.
+     Whites of 4 eggs.
+     1 large cup of sugar.
+
+Strain apple-sauce through a colander. Put it in the dish in which it
+is to be served. Beat the whites to a stiff froth, adding a little
+sugar. Cover the apples with the frosting. Set in the oven to brown,
+and eat with whipped cream or soft custard.--_Mrs. G. W. P._
+
+
+_Apple Méringue._
+
+Stew the apples until well done and smooth. Sweeten to the taste; add
+the rind of a grated lemon. Beat the whites of five eggs to a stiff
+froth; add to them a teacup powdered sugar, a little rose water, juice
+of a lemon, or any seasoning preferred. Put the fruit in a flat dish,
+and put the egg on with a spoon. Brown a few minutes. Add a little
+butter to the apples while hot.--_Mrs. C. McG._
+
+
+APPLE CUSTARD PUDDING.
+
+Stew six sour apples in half a cup of water. Rub through a sieve and
+sweeten. Make a custard of three pints milk, six eggs, four
+tablespoonfuls sugar. Put the apples in a pudding-dish, pour the
+custard over them, and bake slowly half an hour.--_Mrs. M. B. B._
+
+
+APPLE CHARLOTTE.
+
+Equal quantities stewed apples and bread crumbs, one spoonful butter,
+three eggs beaten up and stirred in at the last, just before baking.
+Spoonful wine, cinnamon, nutmeg, lemon peel, and plenty of brown
+sugar. Stir together, and bake quite a long time.--_Mrs. I. H._
+
+
+APPLE CUSTARD.
+
+     1½ pint stewed apples.
+     ½ pound sugar.
+
+Set them away till cold.
+
+Beat six eggs very light, and stir in gradually a quart sweet milk.
+Mix all together, pour in a deep dish, and bake twenty minutes.--_Mrs.
+F._
+
+
+CITRON PUDDING.
+
+     Yolks of 8 eggs.
+     ¾ pound sugar.
+     ¼ pound butter (melted).
+
+Two tablespoonfuls of cracker soaked in a teacup of new milk, and made
+into a paste with a spoon. A glass of wine, a little nutmeg, all well
+beaten together and poured over sliced citron, laid on a rich paste.
+After baking it, pour over it the whites beaten to a stiff froth,
+sweetened with four tablespoonfuls of powdered sugar, and flavored to
+the taste. Put it in the stove again, and bake a light brown.--_Mrs.
+S. T._
+
+
+_Citron Pudding._
+
+     Yolks of 12 eggs.
+     ½ pound butter.
+     1 pound sugar.
+
+Stir in the butter while warming the eggs. Cut the citron in pieces
+and drop in the mixture. Have a rich paste, and bake in a quick
+oven.--_Mrs. H._
+
+
+ORANGE PUDDING.
+
+Peel and cut five good oranges into thin slices, taking out the seed.
+Pour over them a coffee-cup of white sugar. Let a pint of milk get
+boiling hot by setting it in some boiling water. Add yolks of three
+eggs well beaten, one tablespoonful corn starch, made smooth with a
+little milk. Stir all the time, and as soon as thickened pour over the
+fruit. Beat the whites to a stiff froth, adding a tablespoonful of
+sugar, spread over the top. Set it in the oven a few minutes to
+harden. Serve either hot or cold.--_Mrs. E. P. G._
+
+
+_Orange Pudding._
+
+     Yolks of 16 eggs.
+     1 pound powdered sugar.
+     1 pound butter, creamed.
+
+The rinds of two oranges, grated, and the juice of one lemon.--_Mrs.
+Dr. T. W._
+
+
+_Orange Pudding._
+
+Take skin of a large orange, boil it soft, pound it, and add the juice
+of one orange, with the juice of a lemon, ten eggs, one pound butter,
+one pound sugar; beat to a cream; add glass of wine, brandy, and rose
+water.--_Mrs. J. T. G._
+
+
+_Orange Pudding._
+
+Pare two oranges, beat very fine, and add half a pound of sugar, and
+half a pound of butter, washed. Beat the yolks of sixteen eggs, and
+add to them the other ingredients, well mixed and beaten together.
+Bake in a puff-paste. For eight or ten persons.--_Mrs. F._
+
+
+_Orange Pudding._
+
+Put two oranges and two lemons into five quarts of water. Boil them
+till the rinds are tender, then take them out, slice them thin, and
+take out the seed. Put a pound of sugar into a pint of water. When it
+boils, slice into it twelve pippins, sliced and cored. Lay in the
+lemons and oranges; stew them tender. Cover the dish with puff-paste.
+Put in the fruit carefully, in alternate layers. Pour over the syrup,
+put some slips of paste across it, and bake it.--_Mrs. E._
+
+
+LEMON PUDDING.
+
+     ½ pound sugar.
+     ¼ pound butter, well creamed.
+     Yolks of 8 eggs.
+
+Pour this mixture into a rich crust of pastry, after adding the grated
+rind of two lemons. Then partially bake it. Beat the whites very
+stiff, and add a spoonful of sugar for each egg. Then add the juice of
+two lemons, pour this méringue over the pudding and brown it
+quickly.--_Mrs. I. D._
+
+
+_Lemon Pudding._
+
+     ½ pound butter.
+     ¾ pound sugar.
+     6 eggs.
+     ½ pint milk.
+     3 lemons, juice and rind.--_Miss E. W._
+
+
+_Lemon Pudding._
+
+     6 eggs.
+     ¾ pound sugar.
+     ¼ pound butter.
+     Juice of two lemons.
+
+Pour on the butter boiling hot.--_Mrs. E. B._
+
+
+_Lemon Pudding._
+
+     6 eggs.
+     7 tablespoonfuls sugar.
+     1 tablespoonful flour.
+     1 tablespoonful butter.
+     1 pint of buttermilk.
+
+Season with extract of lemon, beat well and bake in a crust.--_Mrs. A.
+C._
+
+
+LEMON MÉRINGUE.
+
+     One pint of bread crumbs soaked in a quart of new milk.
+     1 cup of sugar.
+     Yolks of 4 eggs.
+     Grated rind of 1 lemon.
+
+Beat these ingredients light and bake as custard. Then spread on fruit
+jelly or stewed apples (fresh). Froth the whites with four
+tablespoonfuls of sugar and juice of the lemon. Spread over the top
+and brown.--_Mrs. Col. S._
+
+
+_Lemon Méringue._
+
+     The rind of two small lemons and the juice of one.
+     2 cupfuls sugar.
+     ½ cup butter.
+     ½ cup cream (or sweet milk).
+     6 eggs, beaten separately.
+
+Leave out the whites of two eggs, which must be mixed with sugar and
+put on top of the pudding just before it is done. Bake in a rich
+paste.--_Mrs. H._
+
+
+ALMOND PUDDING.
+
+Blanch a pound of almonds, pound them with rose water to prevent their
+oiling; mix with them four crackers, pounded, six eggs, a pint of milk
+or cream, a pound of sugar, half a pound of butter, four
+tablespoonfuls of wine. Bake on a crust.--_Mrs. Dr. T. W._
+
+
+COCOANUT PUDDING.
+
+     Two grated cocoanuts.
+     1 pound sugar.
+     ¼ pound butter.
+     8 eggs, leaving out 4 whites.
+
+Beat the eggs separately and to the yolks add the butter, sugar,
+cocoanut, and whites. Add a little wine or brandy, if you like. Bake
+in tins lined with pastry.--_Mrs. D. R._
+
+
+_Cocoanut Pudding._
+
+One-half pound butter, one-half pound sugar, a whole cocoanut grated,
+five eggs beaten to a froth, leaving out two whites. Bake in plates
+with pastry underneath. The oven must not be too hot.--_Mrs. I. H._
+
+
+_Cocoanut Pudding._
+
+Stir together,
+
+     ½ pound butter.
+     ½ pound sugar.
+     A glass of wine.
+     6 eggs (beaten light).
+
+When all these ingredients have been stirred together till light, add
+a pound of grated cocoanut, mixed with a little stale cake.--_Mrs. E.
+T._
+
+
+_Cocoanut Pudding._
+
+     1 pound sugar.
+     ¼ pound butter,
+     ¾ pound grated cocoanut.
+     ½ pint cream.
+     7 whole eggs, or 9 whites and 2 yolks.
+     1 lemon.
+     Half a nutmeg.
+
+Stir butter and sugar as for cake. Beat eggs well. Bake some
+time.--_Mrs. E. G._
+
+
+_Cocoanut Pudding._
+
+One grated cocoanut, one pound of sugar, one quarter of a pound of
+melted butter, and six eggs.--_Mrs. M. S. C._
+
+
+CHOCOLATE PUDDING.
+
+Scrape fine three ounces of chocolate. Add to it a teaspoonful of
+powdered nutmeg and one of cinnamon. Put it in a saucepan, and pour
+over it a quart of rich milk, stirring it well. Cover it and let it
+come to a boil. Then remove the lid, stir up the chocolate from the
+bottom and press out the lumps. When dissolved and smooth, put it on
+the fire again. Next stir in, gradually and while it is boiling hot,
+half a pound white sugar. Set it away to cool. Beat six or eight eggs
+very light. Pour into the pan of chocolate when quite cold. Stir the
+whole very hard. Put it in an oven and bake well. It will bake best by
+being put in a pan of boiling water. Eat cold.--_Mrs. J. B. F., Jr._
+
+
+_Chocolate Pudding._
+
+     1 quart milk.
+     3 eggs.
+     Sugar to taste.
+     2 tablespoonfuls corn-starch, dissolved in milk.
+     4 tablespoonfuls chocolate.
+
+Set the milk on the fire, and just before it boils put in the eggs,
+sugar, and corn-starch. Let it boil about a minute, then take it off
+the fire and add the chocolate.
+
+
+CHOCOLATE MÉRINGUE.
+
+One quart milk and yolks of four eggs, made into custard. Three
+tablespoonfuls powdered chocolate, put into a cup of warm water. One
+tablespoonful of corn-starch. Sweeten to your taste and let all boil
+together. Then put it in a baking-dish, and when done, cover with a
+méringue of the whites of eggs and white sugar. Put in the oven again
+to brown, a few minutes.--_Mrs. B._
+
+
+CAROMEL PUDDING.
+
+Cream together one cupful of butter, and one of sugar. Add five eggs
+(yolks and whites beaten separately) and one cupful of preserved
+damsons, removing the seed. Beat all together very light and season
+with a teaspoonful vanilla. Bake on pastry.--_Mrs. A. D._
+
+
+QUEEN OF PUDDINGS.
+
+Take slices of sponge cake and spread with preserves or jelly. Place
+them in a deep dish. Make a custard with one quart of milk and yolks
+of four eggs. Sweeten and season to the taste and pour over the cake.
+Beat the whites stiff, adding five or six spoonfuls of sugar and
+seasoning with lemon. Spread this over the top of the pudding and bake
+a very light brown.--_Mrs. M. D._
+
+
+_Queen of Puddings._
+
+     1 pint bread crumbs.
+     1 quart milk.
+     1½ cupful of sugar.
+     Yolks of 4 eggs, well beaten.
+     1 teacup of butter, well creamed.
+     Grated rind of one lemon.
+
+Bake until done, but not watery. Whip the whites of the four eggs
+(above mentioned) very stiff and beat into a teacup of sugar, into
+which has been strained the juice of the lemon aforesaid. Spread over
+the top of the pudding, after it has slightly cooked, a layer of jelly
+or sweetmeats. Then pour over it the dressing of eggs, sugar, and
+lemon, and set it in the oven to brown.--_Mrs. B. J. B._
+
+
+_Queen of Puddings._
+
+     1½ cupful white sugar.
+     2 cupfuls fine dry bread crumbs.
+     Yolks of 5 eggs.
+     1 tablespoonful of butter, flavored to taste.
+     1 quart fresh, rich milk.
+     ½ cup jelly or jam.
+
+Rub the butter into a cupful of the sugar, and cream these together,
+with the yolks beaten very light. The bread crumbs soaked in the milk
+come next, then the seasoning. Bake this in a large butter dish, but
+two-thirds full, till the custard is "set." Spread over the top of
+this a layer of jam or jelly and cover this with a méringue made of
+the whipped whites and the half cupful of sugar. Bake till the
+méringue begins to color.--_Mrs. D. C. K._
+
+
+_Queen of Puddings._
+
+Saturate the crumbs of a loaf of bread with a quart of rich milk. Add
+to this the yolks of six eggs, two tablespoonfuls of butter,
+three-quarters pound of sugar. Beat well together, season to taste,
+and when well stirred, put it on to bake. When nearly done, spread
+over it a layer of fruit jam or jelly and whites of the eggs well
+beaten. Sift sugar on top and bake.--_Mrs. J. V. G._
+
+
+_Méringue Pudding or Queen of Puddings._
+
+Fill a baking dish within one and a half inch of the top with slices
+of sponge cake, buttered slightly on both sides, scattering between
+the slices, seeded raisins (about half a pound). Over this pour a
+custard made of a quart of milk, the yolks of eight eggs, sweetened to
+the taste.
+
+As soon as it has baked a light brown, make an icing of the eight
+whites and put it on top. Set again in the oven to brown a little. Eat
+with sauce of butter and sugar.--_Mrs. R. P._
+
+
+TAPIOCA PUDDING.
+
+     4 tablespoonfuls of tapioca.
+     1 quart of milk.
+     The yolks of 4 eggs.
+     Whites of 2 eggs.
+     1 tablespoonful of sugar.
+
+Soak the tapioca over night or several hours in a little water, boil
+the milk and turn over the tapioca and when it is blood-warm, add the
+sugar and the eggs well beaten, flavor the pudding with lemon or rose
+water. Bake it about an hour. After it has cooled a little add the two
+remaining whites of the eggs and one-half pound of white sugar beaten
+together for frosting. This serves as sauce for the pudding.--_Mrs. A.
+B._
+
+
+_Tapioca Pudding._
+
+Wash a teacup of tapioca in warm water and let it stand half an hour.
+Then stir in a custard made of a quart of milk, four eggs, a small
+piece of butter, and sugar to taste. Bake about an hour and a quarter.
+Stir two separate times from the bottom, whilst baking.--_Mrs. Dr. S._
+
+
+_Tapioca Pudding with Apples._
+
+Soak a cupful of tapioca in three cupfuls of water, four or five
+hours, where it will be warm, but not cook. Peel and core six apples
+and stew till tender. Put them in a pudding-dish, filling the holes
+(from which the cores were extracted) with sugar and nutmeg or grated
+lemon peel. Then pour over them the soaked tapioca, slightly sweetened
+and bake three-quarters of an hour. To be eaten cold with sugar and
+cream.--_Mrs. E. W._
+
+
+SNOW PUDDING.
+
+Let a box of gelatine stand one hour in a pint of cold water. Then add
+two pints of boiling water, four cupfuls of crushed sugar, the juice
+of four lemons and the rind of the same, pared thin. (The latter must,
+however, be taken out when the pudding begins to congeal.)
+
+Beat the whites of six eggs to a stiff froth, adding two
+tablespoonfuls of sugar. Then beat all together till it becomes a
+stiff froth.
+
+Make the six yolks into a custard flavored with vanilla or nutmeg and
+pour over the pudding after it has been turned out of the
+mould.--_Mrs. B. J. B._
+
+
+_Snow Pudding._
+
+Dissolve one-half box gelatine in one pint hot water. Let it stand
+long enough to cool a little but not to congeal. Then add the whites
+of three eggs, juice of two lemons and sugar to taste. Beat all to a
+stiff froth and pour into moulds. Serve with a custard made of the
+yolks of the eggs and a pint of milk seasoned with vanilla.--_Mrs. Dr.
+P. C._
+
+
+_Snow Pudding._
+
+Soak a half box of gelatine in a half pint of cold water, all night.
+In the morning, add the grated rind of two lemons and the juice of
+one, three cupfuls of white sugar and a half pint of boiling water.
+Strain into a deep vessel and add the unbeaten whites of three eggs.
+Beat constantly for three-quarters of an hour, then set it in a cool
+place. With the yolks of the eggs, make a pint of custard flavored
+with vanilla or rose-water, to put around the pudding, when
+congealed.--_Mrs. A. B._
+
+
+CAKE PUDDING.
+
+Take a moderate sized baking-dish, around which lay small sponge
+cakes, split and buttered on both sides. Spread them with marmalade or
+preserves on the inside. Put in the centre of the dish pieces of cake
+buttered and spread with preserves on both sides. Leave room for a
+custard, to be made, seasoned and poured over the pudding before
+baking. Eat hot with hot sauce.--_Mrs. V. R. I._
+
+
+PRESERVE PUDDING.
+
+     1 cupful preserves.
+     1 cupful sugar.
+     Nearly a cupful butter.
+     5 eggs.
+
+Bake in pastry.--_Mrs. E. B._
+
+
+JELLY ROLL.
+
+     3 eggs.
+     1 cupful sugar.
+     1 cupful flour.
+     1 teaspoonful cream of tartar.
+     ½ teaspoonful soda, dissolved in milk.
+
+Bake in pie-pans, spread with acid jelly, roll up in a compact
+form.--_Mrs. R._
+
+
+SWEETMEAT PUDDING.
+
+     Yolks of 10 eggs.
+     Whites of 2.
+     1 pound of sugar.
+
+Half a pound of butter, beaten with the sugar, and poured over pastry,
+on which is placed a layer of sweetmeats and a layer of some other
+preserves. Any two kinds of preserves may be used.--_Mrs. ----._
+
+
+_Sweetmeat Pudding._
+
+     ½ pound of sugar.
+     ½ pound of butter.
+     Juice and rind of one lemon.
+     8 eggs.
+
+Mix the eggs, well beaten, with the sugar. Melt the butter and pour
+into the mixture. Line a dish with rich pastry, on which lay
+sweetmeats, damson, or peach preserves, or any other kind that may be
+convenient. On this, place one layer of the mixture above mentioned,
+then another of sweetmeats. Put a layer of the mixture on top, and
+bake.
+
+
+CHEESE-CAKE PUDDING.
+
+Yolks of eight fresh eggs, three-quarters of a pound of good brown
+sugar, and the same of butter, well creamed together.
+
+Beat the eggs light, mix all the ingredients well; season with nutmeg
+or extract of lemon; add a tablespoonful of good brandy or rum. Bake
+in a pastry, in small tins or plates.--_Mrs. Dr. P. C._
+
+
+TRANSPARENT PUDDING.
+
+     8 eggs, beaten very light.
+     ½ pound of sugar.
+     ½ pound of butter.
+     Nutmeg, mace, or any spice for flavoring.
+
+Put it on the fire in a tin pan, stirring constantly till it begins
+to thicken. When cool, pour it over a rich paste, and bake over a
+moderate fire. Add citron, if you like.--_Mrs. Dr. E._
+
+
+_Transparent Pudding._
+
+     ¼ pound of sugar.
+     ¼ pound of butter.
+     Dessertspoonful of rose water.
+     Stir well till light.
+
+Beat four eggs very light, and add to the other ingredients. Butter
+the baking-dish, line with stale cake, sliced thin, which you may
+cover with sweetmeats of any kind. Pour the mixture on, and bake for
+nearly an hour.--_Mrs. I. H._
+
+
+_Transparent Pudding._
+
+     Yolks of 10 eggs; whites of 2.
+     1 pound of sugar,
+     ½ pound of butter.
+     Season with nutmeg.
+
+Make pastry, on which put a layer of citron or any other fruit. Pour
+the mixture over it and bake. Beat the remaining whites to a froth.
+Add a teacup of powdered sugar, flavor to taste, and pour over the top
+of the pudding after baking. Then put it again in the stove, a few
+minutes, to brown.--_Mrs. E._
+
+
+ARROW-ROOT PUDDING.
+
+Boil a quart of milk and make it into a thick batter with arrow-root.
+Add the yolks of six eggs, half a pound of sugar, one-quarter of a
+pound of butter, half a nutmeg, and a little grated lemon peel. Bake
+it nicely in a pastry. When done, stick slips of citron all over the
+top, and pour over it the whites of the six eggs, beaten stiff,
+sweetened with three or four tablespoonfuls of sugar, and flavored to
+the taste.--_Mrs. S. T._
+
+
+SAGO PUDDING.
+
+Boil one cupful of sago in a quart of water. Pare apples, put them in
+a dish and stew a little. Pour the sago over them, and bake thirty
+minutes. Sweeten and flavor to the taste.--_Mrs. A. B._
+
+
+_Sago Pudding._
+
+Boil one pint and a half of new milk with four spoonfuls of sago,
+nicely washed and picked. Sweeten to the taste; flavor with lemon
+peel, cinnamon, and mace. Mix all, and bake slowly in a paste.--_Mrs.
+V. P. M._
+
+
+BREAD PUDDING.
+
+Slice some stale bread, omitting the crust. Butter it moderately
+thick. Butter a deep dish, and cover the bottom with slices of bread,
+over which put a layer of any kind of preserved fruit. (Acid fruits
+are best.) Cover all with a light layer of brown sugar. Make a rich
+custard, allowing four eggs to a pint of milk. Pour it over the
+pudding, and bake an hour. Grate nutmeg over it, when done.--_Mrs.
+Col. S._
+
+
+CUSTARD PUDDING.
+
+Cut thin slices of bread. Butter them, and lay them in a baking-dish.
+Mix a cold custard of three pints of milk, the yolks of eight or ten
+eggs, beaten light; sweeten to your taste; pour over the bread; bake,
+and let it stand to cool. Froth and sweeten the whites, pour them over
+the top of the pudding, and then put it in the stove a few minutes
+more to brown on top.--_Mrs. R._
+
+
+SIPPET PUDDING.
+
+Butter a baking-dish, cut slices of light bread very thin, buttering
+them before cutting. Put them in the dish, strewing over each separate
+layer, currants, citron, raisins, and sugar. When the dish is full,
+pour over it an unboiled custard of milk and eggs, sweetened to the
+taste. Saturate the bread completely with this, then pour on a glass
+of brandy and bake a light brown. This pudding is very nice made of
+stale pound or sponge cake instead of light bread.--_Mrs. M. C. C._
+
+
+MRS. SPENCE'S PUDDING. (_Original._)
+
+One pint grated bread crumbs put into one quart fresh sweet milk. Beat
+the yolks of five eggs very light. Add one teacup of sugar to them.
+Stir in the milk and crumbs and add three-quarters of a pound clipped
+raisins and one-quarter of a pound sliced citron. Season with mace.
+Bake nicely.
+
+Whip the whites of the five eggs to a stiff froth. Add one teacup
+pulverized sugar and season with extract of vanilla. Put this over the
+pudding and set in the stove again to brown it slightly. Serve hot
+with a rich sauce made of sugar and butter seasoned with nutmeg and
+Madeira wine.
+
+
+TEACUP PUDDING.
+
+     1 teacup grated bread.
+     1 teacup raisins.
+     1 teacup chopped apples.
+     1 teacup chopped suet.
+     3 eggs.
+     1 gill of cream.
+     Wine glass of brandy.
+     Spice and sugar to taste.--_Mrs. Dr. J._
+
+
+FRENCH PUDDING.
+
+Grate one pint stale bread. Pour over it one quart fresh milk, yolks
+of four eggs, rind of one lemon and part of juice, one teacup of
+sugar, piece of butter size of an egg. Mix all well, put in a
+pudding-dish and bake until it looks like custard. Then set it to
+cool, after which spread the top with jelly or preserves. Beat the
+whites of the four eggs to a stiff froth, adding the remaining juice
+of the lemon and three tablespoonfuls of sugar. Spread this on top the
+preserves, then put the pudding again in the oven and bake a light
+brown.--_Mrs. C._
+
+
+FRUIT PUDDING.
+
+     1 pint grated bread crumbs.
+     1 pound raisins.
+     ¾ pound suet chopped fine.
+     ½ pound sugar.
+     ½ pint chopped apples.
+     Yolks of three eggs, well beaten.
+
+Pour over the top the whites of the three eggs, frothed and sweetened.
+Bake an hour.--_Mrs. ----._
+
+
+PUDDING WITHOUT MILK OR EGGS.
+
+Put into a buttered baking-dish, alternate layers of grated bread, and
+finely chopped apples seasoned with brown sugar, bits of butter and
+allspice. Pour over it a pint of wine and water mixed. Let the top
+layer be bread crumbs, and bake one hour.--_Miss N._
+
+
+MARROW PUDDING.
+
+Grate a large loaf of bread and pour on the crumbs a pint of rich
+milk, boiling hot. When cold, add four eggs, a pound of beef marrow,
+sliced thin, a gill of brandy with sugar and nutmeg to your taste. Mix
+all well together and bake it. When done stick slices of citron on the
+top. You may make a boiled pudding of this, if you prefer.--_Mrs. E._
+
+
+ORIGINAL PUDDING.
+
+Crumb up four rolls. Pour over them a quart of fresh milk at the
+breakfast table. A half hour before dinner, beat up separately the
+yolks and whites of six eggs. After beating, put them together and
+stir them up. Take a piece of butter the size of a walnut, cut it in
+bits and throw it on top.
+
+_Sauce._ Throw in a bowl, a tablespoonful of flour and a large piece
+of butter. Cream it round and round. Add two teacups of sugar, one
+wine-glass of light wine, and nutmeg, and boil up.--_Miss R. S._
+
+
+CRACKER PUDDING.
+
+Put into a deep dish six or eight large soda crackers. Add a large
+lump of butter and a teacup of sugar. Grate the rind of two lemons
+and squeeze the juice over the crackers. Then pour boiling water all
+over them, and allow them to stand till they have absorbed it and
+become soft. Beat the yolks and whites of three eggs separately. Stir
+them gently into the crackers. Butter a deep dish and pour in the
+mixture, baking it a nice brown. If not sweet enough, add sugar to the
+eggs before mixing them.--_Mrs. M. C. C._
+
+
+RICE PUDDING.
+
+Boil half a pound of rice in milk, till quite tender. Then mash the
+grains well with a wooden spoon. Add three-quarters of a pound of
+sugar, and the same of melted butter, half a nutmeg, six eggs, a gill
+of wine, and some grated lemon peel. Bake it in a paste. For a change,
+it may be boiled, and eaten with butter, sugar, and wine.--_Mrs. E._
+
+
+_Rice Pudding._
+
+Sweeten three pints of sweet milk, and flavor with lemon or vanilla.
+Put in this a small cupful of raw rice, thoroughly washed. Bake, and
+serve cold.--_Mrs. H. S._
+
+
+_Rice Pudding._
+
+     3 cupfuls boiled rice.
+     6 eggs.
+     1½ cupful sugar.
+     1½ pint milk.
+     1 wine-glassful wine and brandy.
+     1 tablespoonful melted butter.
+     Flavor with nutmeg.--_Mrs. Col. S._
+
+
+_Rice Pudding._
+
+Boil a cup of rice till nearly done, then add a pint of milk.
+
+When perfectly done, mash, and, while hot, add half a pound of butter,
+one pound of sugar, six fresh eggs, beaten till light. (Beat the
+sugar with the eggs.) Season with wine or brandy, and one grated
+nutmeg. Lemon is another good seasoning for it. Put in rich puff
+paste, and bake till a light brown.--_Mrs. Dr. R. W. W._
+
+
+_Rice Pudding._
+
+Boil one cup of rice in one quart of milk. Add six eggs and a small
+tablespoonful of butter. Sweeten and flavor to the taste, and
+bake.--_Mrs. B._
+
+
+IRISH POTATO PUDDING.
+
+     1 pound mashed Irish potatoes.
+     1 pound sugar.
+     2 cupfuls butter, well creamed.
+     5 eggs.
+     1 teacup cream.
+     1 wine-glassful brandy.
+
+Stir the ingredients thoroughly together. Bake in pastry without
+tops.--_Mrs. Dr. J. F. G._
+
+
+SWEET POTATO PUDDING.
+
+     1 quart grated sweet potatoes.
+     10 eggs, well beaten.
+     3 cupfuls sugar.
+     1 cupful flour.
+     1 cupful butter.
+     1 quart milk.
+
+Bake slowly in a pan. Serve with sauce.--_Mrs. G. A. B._
+
+
+_Sweet Potato Pudding._
+
+Grate three or four large sweet potatoes and put them immediately in
+three pints of sweet milk to prevent them from turning dark. Beat six
+eggs light, add four ounces melted butter, and mix well with potatoes
+and milk. Add eight tablespoonfuls of sugar, and season with lemon or
+vanilla. Bake without a crust.--_Mrs. W. C. R._
+
+
+_Sweet Potato Pudding._
+
+Boil one and a half pounds potatoes very tender. Add half a pound
+butter, and rub both together through a sieve. Then add a small cupful
+milk, six eggs, one and a half cupful sugar. Beat all together and add
+a little salt, the juice and rind of a lemon. Then beat again, and
+prepare pastry. Bake twenty minutes. It may be baked without pastry.
+Irish potato pudding may be made by the same recipe.--_Mrs. A. C._
+
+
+CREAM PUDDING.
+
+Beat six eggs to a froth and stir into them three tablespoonfuls sugar
+and the grated rind of a lemon. Mix one pint milk, one pound flour,
+and two teaspoonfuls salt. Add eggs and sugar. Just before baking, add
+a pint of thick cream. Bake in cups or pudding dishes.--_Mrs. Col. W._
+
+
+TYLER PUDDING.
+
+     4 eggs.
+     3 cupfuls sugar.
+     1 cupful butter, washed and melted.
+     1 cupful cream, seasoned with lemon.
+
+Bake in a paste.--_Mrs. C. N._
+
+
+MOLASSES PUDDING.
+
+     1 cupful molasses.
+     ½ cupful butter and lard mixed.
+     1 cup not quite full of buttermilk.
+     3 eggs.
+     1 teaspoonful soda.
+
+Flour enough to make it as thick as cake batter. If you wish to eat it
+cold, add another cup of sugar. Bake it quickly.--_Mrs. M. S. C._
+
+
+_Molasses Pudding._
+
+     1 teacup sugar.
+     1 teacup butter.
+     2 teacups molasses.
+     2 teacups flour.
+     4 eggs.
+     1 tablespoonful ginger.
+
+1 teaspoonful soda dissolved in a few spoonfuls of buttermilk. Eat
+with sauce. Excellent.
+
+
+_Molasses Pudding._
+
+     9 eggs.
+     4 cupfuls molasses.
+     1 teacup butter.
+
+Bake in a paste.--_Mrs. P. W._
+
+
+COTTAGE PUDDING.
+
+Beat to a cream one large cupful of sugar and two and a half
+tablespoonfuls of lard and butter mixed. Stir in one well beaten egg,
+one large cup of buttermilk with soda dissolved in it. Add nutmeg to
+the taste. Take one pint of flour and rub into it, dry, two
+tablespoonfuls cream of tartar. Then add the other ingredients. Bake
+three-quarters of an hour and serve with wine sauce.--_Mrs. A. F._
+
+
+TEXAS PUDDING.
+
+     3 eggs (yolks and whites beaten separately).
+     3 cupfuls sugar.
+     1 cupful butter.
+     1 cupful sweet milk.
+
+Two tablespoonfuls of flour. Bake in a crust. This will fill three
+pie-plates.--_Mrs. McN._
+
+
+SNOWBALL PUDDING.
+
+Boil one quart of rich milk and then thicken it with a tablespoonful
+of flour or arrow-root. Beat up the yolks of four eggs with three
+tablespoonfuls of white sugar. Then pour the milk slowly into the eggs
+and sugar, stirring all the time. Pour this custard into a pudding
+dish and brown it slightly. Beat up the whites to a stiff froth,
+adding four tablespoonfuls of sugar, and flavoring with lemon. Drop it
+on the custard (when browned) in the form of balls, as large as an
+egg. Set it back in the stove to brown a little.--_Mrs. S. T._
+
+
+THICKENED MILK PUDDING.
+
+Boil one pint of milk and one-half pint of water. Thicken with one
+pint of flour, and stir in three ounces butter, while warm. When cold,
+add nine eggs (well beaten), one pound sugar, one wine-glassful wine,
+and powdered cinnamon and mace to your taste.--_Mrs. R._
+
+
+DELICIOUS HASTY PUDDING.
+
+Seven eggs beaten separately. Add to the yolks gradually ten
+tablespoonfuls of sifted flour, alternately with a quart of milk and
+half a teaspoonful of salt. Beat till perfectly smooth. Then add the
+whites, pour into a buttered dish, and bake twenty minutes. Eat with
+nun's butter or wine sauce.--_Mrs. P. McG._
+
+
+FEATHER PUDDING.
+
+     2 cupfuls flour.
+     1 cupful sugar.
+     1 cupful sweet milk.
+     1 egg.
+     1 tablespoonful butter.
+     1 teaspoonful cream of tartar.
+     ½ teaspoonful soda.
+
+Season with nutmeg and eat with sauce.--_Mrs. D. C. K._
+
+
+WASHINGTON PUDDING.
+
+     6 eggs (well beaten).
+     ½ pound butter.
+     ½ pound sugar.
+     ½ pound marmalade.
+
+Beat well together, season with nutmeg, and bake in a paste.--_Mrs.
+Dr. S._
+
+
+ONE EGG PUDDING.
+
+     1 egg.
+     1 cupful sugar.
+     1 cupful milk.
+     2 cupfuls flour.
+     1 tablespoonful butter.
+     1 teaspoonful soda.
+     2 teaspoonfuls cream of tartar.
+
+Eat with sauce.--_Mrs. A. C._
+
+
+DELICIOUS PUDDING.
+
+Beat the yolks of six eggs very light. Stir in alternately three
+tablespoonfuls of flour and a pint of milk. Put a tablespoonful of
+melted butter and half a teaspoonful of salt in the batter. Then stir
+in the whites of the six eggs, beaten to a stiff froth. Butter the
+baking dish or cups, fill them a little more than half full, and bake
+quickly. Eat with wine sauce. Make this pudding half an hour before
+dinner, as it must be eaten as soon as done.--_Mrs. S. T._
+
+
+BALLOONS.
+
+     6 eggs.
+     7 tablespoonfuls of flour.
+     1 quart of milk.
+     1 teacup of sugar.
+     1 tablespoonful of butter.
+     1 tablespoonful of lard.
+
+Cream the butter and lard with the flour. Beat the eggs and sugar
+together. Mix the milk in gradually, bake quickly, and eat with
+sauce.--_Mrs. Dr. E._
+
+
+VIRGINIA PUDDING.
+
+Scald one quart of milk. Pour it on three tablespoonfuls of sifted
+flour. Add the yolks of five eggs, the whites of two, and the grated
+rind of one lemon. Bake twenty minutes.
+
+_Sauce._--The whites of three eggs, beaten to a stiff froth, a full
+cup of sugar, then a wine-glass of wine and the juice of a lemon. Pour
+over the pudding just as you send it to the table.--_Miss E. S._
+
+
+EXTRA FINE PUDDING.
+
+Make a batter of two teacupfuls of flour and four of milk. Beat the
+yolks and whites of four eggs separately. Then mix all together and
+add one tablespoonful of melted butter. Bake in a buttered pan and
+serve with wine sauce.--_Mrs. McG._
+
+
+SUPERIOR PUDDING.
+
+     4 eggs.
+     1 quart of milk.
+     1 cup of sugar.
+     2 tablespoonfuls of flour.
+
+Beat the sugar, flour, and yolks of the eggs together, with one cup of
+the milk, scald the remainder of the milk and put the above in it.
+Flavor with lemon or vanilla. Beat the whites of the eggs to a stiff
+froth, add a little sugar, spread on top of the pudding, and brown
+slightly.--_Mrs. D. C. K._
+
+
+BAKED INDIAN PUDDING.
+
+Take nearly one pint sifted meal and make into a mush. Pour over it
+one quart of boiled sweet milk. Add one gill of molasses, one gill of
+sugar, six eggs beaten separately, half a pint chopped suet. If you
+like, add a few currants, raisins, or a little citron. Bake nearly two
+hours. Eat with sauce.--_Mrs. J. A. B._
+
+
+EXCELLENT BATTER PUDDING.
+
+     1 quart flour.
+     7 eggs.
+     ½ cupful melted butter.
+     1 teaspoonful salt.
+     1 teaspoonful soda, dissolved in lukewarm water.
+     2 teaspoonfuls cream of tartar, also dissolved.
+
+Enough sweet milk to make a batter the consistency of sponge cake
+batter. Bake in a mould and eat with brandy sauce.--_Mrs. M. C. C._
+
+
+PUFF PUDDING.
+
+     10 eggs (beaten separately).
+     10 tablespoonfuls sifted flour.
+     1 quart milk.
+     A little salt.
+
+Beat the eggs to a stiff froth. Then put the flour with the yolks,
+then add the milk and lastly the whites, well beaten. Eat with cold or
+hot sauce.--_Mrs. D. C. K._
+
+
+PENNY PUDDING.
+
+Beat five eggs very light. Mix with five tablespoonfuls of flour, one
+large spoonful of butter and one pint of milk. Eat with sauce.--_Mrs.
+A. T._
+
+
+ECONOMICAL PUDDING.
+
+     1 cup chopped suet.
+     1 cupful golden syrup.
+     1 cupful milk.
+     2 cupfuls chopped raisins.
+     3 cupfuls flour.
+     1 teaspoonful soda (put in the milk).
+     2 teaspoonfuls cream of tartar put in the dry flour.
+
+Boil three hours and a half.--_Miss E. T._
+
+
+POOR MAN'S PUDDING.
+
+     6 eggs.
+     1 pint sour cream.
+     1 cupful melted butter.
+     1½ cupful sugar.
+     1 teaspoonful soda.
+     ½ nutmeg.
+
+Put the butter in after the flour. Make the consistency of pound cake
+batter.--_Mrs. A. B._
+
+
+PLAIN PUDDING.
+
+     1 pint milk.
+     3 eggs.
+     4 tablespoonfuls flour.
+     1 tablespoonful butter.
+
+Put chopped apples or peaches in the batter and bake. Eat with
+sauce.--_Mrs. A. H._
+
+
+
+
+PUDDING SAUCES.
+
+
+WINE SAUCE.
+
+Dissolve one pound sugar in a little water. Boil till nearly candied.
+Add a lump of butter the size of an egg, just before taking it off the
+fire, and stir in wine and nutmeg to your taste, after taking it
+off.--_Mrs. R._
+
+
+_Wine Sauce._
+
+Melt half a pound of butter, three cupfuls sugar and two of Madeira
+wine together, for a large pudding. Put a little water in the stewpan
+and let it boil. Roll the butter in a little flour, and stir it in the
+boiling water quickly. Then add the sugar, and lastly the wine.--_Mrs.
+T._
+
+
+_Wine Sauce._
+
+One-half pound butter, yolks of two eggs, beaten well and creamed with
+the butter; nine tablespoonfuls nice brown sugar; two glasses of wine.
+Let it simmer on the fire a short time. Grate nutmeg on it when you
+pour it into the sauce-bowl.--_Mrs. T._
+
+
+BRANDY SAUCE.
+
+Cream together one-quarter pound fresh butter, and one-quarter pound
+pulverized white sugar. Mix with it one gill of lemon brandy, or half
+the quantity of brandy; the juice of one lemon, and half a nutmeg
+grated. Stir it slowly into half a cup of boiling water, and after
+letting it simmer a moment, pour into a warm sauce tureen.--_Miss E.
+P._
+
+
+FRENCH SAUCE.
+
+Cream half a pound butter, and stir in half a pound sugar. Then add
+the yolk of an egg, and a gill of wine. Put it on the fire; stir till
+it simmers. Grate nutmeg over it, after taking it off the fire.--_Mrs.
+F. D._
+
+
+A NICE SAUCE FOR PUDDINGS.
+
+Half a pound of butter; eight tablespoonfuls brown sugar; one nutmeg
+(grated), the white of one egg.
+
+The butter must be creamed and the sugar beaten into it, then the egg.
+The wine poured gently in and stirred till the sauce is cold, then
+grate the nutmeg. Make it in a common sauce tureen, on the hearth,
+stirring all the while. Do not let it boil.--_Mrs. M. E. J. B._
+
+
+RICH SAUCE FOR PUDDINGS.
+
+One pint cream; half pound sugar; one tablespoonful butter; one glass
+of wine. Season to the taste. Do not let it boil.--_Miss E. P._
+
+
+SAUCE FOR PUDDING.
+
+Two large cupfuls brown sugar; one large cupful butter; one teacup
+wine; a little rose water. Boil the sugar and wine together. Then add
+the butter and grated nutmeg.--_Mrs. McG._
+
+
+PUDDING SAUCE.
+
+One cupful cream, from morning's milk; two cupfuls sugar; one egg,
+well beaten; one tablespoonful butter; one teaspoonful corn-starch.
+Boil all together till a thick syrup. Take off the fire and add grated
+nutmeg and a glass of wine.--_Mrs. S. T._
+
+
+COLD SAUCE.
+
+Whites of five eggs beaten to a stiff froth. Sweeten to the taste.
+Pour in some hot melted butter, stirring well. Season with
+lemon.--_Mrs. M. G. H._
+
+
+_Cold Sauce._
+
+Half a pound of butter and half a pound of sugar (powdered), beaten to
+a froth. The juice and grated rind of a lemon, or essence of any kind,
+as a flavor.--_Mrs. M. F. G._
+
+
+_Cold Sauce_ (_for about eight people_).
+
+One heaping tablespoonful of butter, creamed till very light, adding
+sugar till as thick as you can stir. Then add two tablespoonfuls of
+very rich milk, a glass of good wine, and a little grated
+nutmeg.--_Mrs. P. McG._
+
+
+PUDDING SAUCE.
+
+One cupful of butter; two cupfuls sugar; three eggs; one wine-glass of
+wine. Stir well, and let it come to a boil.--_Mrs. F. D._
+
+
+_Pudding Sauce._
+
+Cream together half a pound of sugar and butter. Add the yolk of one
+egg, the juice of a lemon, and a glass of wine. Stir over a slow fire,
+but don't boil.--_Mrs. McG._
+
+
+LEMON SAUCE.
+
+One pound sugar; three ounces butter; half a teacup of water. Juice
+and sliced rinds of two lemons. Pour this into a saucepan, and while
+it is coming to a boil, beat the yolks of two eggs and add them. When
+well boiled, take it from the fire and add the whites of the two eggs,
+beaten to a froth. To be eaten hot with sponge cake.--_Mrs. K._
+
+
+SAUCE FOR BOILED PASTRY.
+
+Stew for fifteen minutes one pint of water, half a pound of sugar, and
+a piece of butter as large as an egg. Beat the yolks of three eggs.
+Remove the pan from the fire, and pour several spoonfuls of its
+contents into the beaten eggs, stirring briskly. Then pour all into
+the pan, place it over a slow fire and stir till it thickens. Season
+with lemon or vanilla.--_Mrs. I. H._
+
+
+MOLASSES SAUCE.
+
+Moderately boil a pint of molasses from five to twenty minutes,
+according to its consistency. Add three eggs well beaten. Stir them
+and continue to boil a few minutes longer. Season with nutmeg and
+lemon.--_Mrs. Dr. J._
+
+
+
+
+PASTRY.
+
+
+Pastry has fallen somewhat into disfavor, on account of its
+unwholesome properties, but as many persons still use it, we will give
+some directions for making it as wholesome and palatable as possible.
+
+It is a great mistake to use what is called "cooking butter" and old
+lard for pastry. Only fresh butter and sweet lard should be employed
+for the purpose, and in summer these should be placed on ice before
+being used for pastry. Pastry, like cake, should be made in the cool
+of the morning, and it should be eaten fresh, as, unlike cake, it will
+not admit of being kept.
+
+If a marble slab cannot be obtained, it is well to keep a thick wooden
+board exclusively for rolling out pastry. Handle as little as
+possible, and if anything should prevent you from putting it on to
+bake as soon as it is rolled out, put it on ice in the interim, as
+this will make it nicer and more flaky. Sometimes there is a delay
+about getting the oven or fire ready, in which case the cook generally
+leaves the pastry lying on the kitchen table; but its quality would be
+much improved if it were put on the ice instead, whilst waiting to be
+baked.
+
+
+EXCELLENT RECIPE FOR PASTRY.
+
+Four teacups flour, one teacup firm butter, one teacup nice lard, one
+teacup ice water, one teaspoonful salt. Mix the lard and butter in the
+flour with a large, flat knife, then add the ice water. Do not touch
+it with the hands. Take it up in a rough-looking mass, roll it out
+quickly--not too thin. Cut it with a very sharp knife around the edges
+of the patty-pans. When intending to bake lemon puddings or
+cheese-cakes, let the pastry bake four or five minutes before adding
+butter, as this prevents the pastry from being heavy at the bottom. In
+summer it is best to put five teacups of flour, instead of
+four.--_Mrs. M. C. C._
+
+
+PASTRY.
+
+One pound fresh butter, one quart flour. Make up the dough with ice
+water. Divide the butter into parts. Roll out, and cover thickly with
+one part of the butter. Continue till all is rolled, sifting flour
+each time. Don't handle much, or it will be heavy.--_Mrs. W._
+
+
+_Pastry._
+
+Mix with water one quart flour and two teaspoonfuls salt. Work well
+and roll out thin. Spread over with lard, sift flour over the dough,
+and cut it in strips of two inches. Lay them in a pile one above
+another, cut them in squares, and again pile them up. Press down with
+the hands, and roll out thin as before. Repeat this several times, and
+the pastry will be improved each time. Do not use your hands after the
+roller is applied.
+
+
+PUFF PASTE.
+
+One pound flour, to be made up with cold water and beaten fifteen
+minutes. One pound butter (or half lard, if you have not enough
+butter), which must be spread on the dough four times and rolled in.
+
+It must be made thin, put in tins, and baked in a moderate oven.
+
+
+LEMON PIE.
+
+Grate the rind and squeeze the juice of two lemons. Stir two
+tablespoonfuls corn-starch into two teacups hot water, and boil,
+stirring well. Add three-quarters of a pound of granulated sugar. When
+cool, add the yolks of four eggs well beaten, then the lemon-juice and
+grated rind, stirring the whole well together. Line the plates with
+rich pastry, and pour the mixture in. Bake until the crust is done.
+Beat the whites of the eggs very light, add six ounces powdered sugar,
+pour over the pies, set them again in the oven, and slightly brown.
+This will make two pies.--_Mrs. T. M. C._
+
+
+_Lemon Pie._
+
+One cupful sugar, one cupful sweet milk, one tablespoonful flour, one
+tablespoonful butter, three eggs, one lemon. Mix the grated rind and
+juice of the lemon with the yolks of the eggs and the sugar. Add the
+milk next, and then the butter and flour. Bake in a paste. After it is
+cold, spread on the whites of the eggs, frothed and sweetened.--_Mrs.
+McG._
+
+
+_Lemon Pie._
+
+Yolks of four eggs, white of one, beaten very light; grated rind and
+juice of one large lemon; five heaping tablespoonfuls sugar. Bake in
+an undercrust till the pastry is done. Froth the whites of three eggs
+with five tablespoonfuls sugar. Spread over the pies and bake again
+till brown.--_Mrs. Col. S._
+
+
+_Lemon Pie._
+
+One tablespoonful butter, creamed with two cups of sugar, yolks of six
+eggs, grated rind and juice of four lemons, four heaping
+tablespoonfuls flour. Mix well. Add a cupful buttermilk, and one
+teaspoonful soda. Froth and sweeten the whites of the eggs and put
+them on top the pies.--_Mrs. N._
+
+
+LEMON CREAM PIE.
+
+One cupful sugar, one of water; one raw potato, grated; juice and
+grated rind of one lemon. Bake in pastry, top and bottom.
+
+
+ORANGE PIE.
+
+Pulp and juice of two oranges, a little of the grated peel, the yolks
+of three eggs, one cupful sugar, one cupful milk. Stir the yolks with
+the sugar, then a tablespoonful of butter, then the juice, lastly the
+milk. Bake in a dish. After the pie has cooled, spread on it the
+whites of the three eggs, stiffly frothed and sweetened. Then set it
+again on the fire, to brown slightly.--_Mrs. McG._
+
+
+_Orange Pie._
+
+One quart milk, eight eggs, one small teacup rolled cracker, half a
+cupful butter, two grated fresh oranges, or the juice and chopped peel
+of two, one wine-glassful wine. Cream the butter and sugar, add the
+wine, oranges, and eggs beaten to a foam, the whites separately, the
+milk and the cracker. Bake half an hour, in puff paste.--_Mrs. M. B.
+B._
+
+
+_Orange Pie._
+
+One pint of milk, three oranges, one cupful of sugar, three eggs, one
+and a half tablespoonful of corn-starch. Bake in puff paste.--_Mrs. H.
+H. S._
+
+
+PEACH MÉRINGUE PIE.
+
+Pare and stew ripe peaches. When nearly done, sweeten, take from the
+fire. Stir in a heaping teaspoonful fresh butter to each pie. Pour in
+a deep pie-plate, lined with paste. Bake; when done, remove from the
+oven and cover with the whites of three eggs beaten to a stiff froth,
+and sweetened with three tablespoonfuls powdered sugar. Set back in
+the oven to brown slightly. Apple méringue pie may be made in the
+same way, only flavoring the fruit.--_Mrs. S. T._
+
+
+PEACH PIE.
+
+Pare and stew a quart of peaches with a pint of sugar, stirring often;
+when boiled to look nearly as thick as marmalade, take from the fire
+and when nearly cool, add one tablespoonful fresh butter. Have ready
+three crusts, baked in shallow tin plates. Spread and pile up the
+fruit on each.--_Mrs. S. T._
+
+
+_Peach Pie._
+
+Pare and stew the peaches till nearly done. Sweeten and boil a little
+longer. Set aside and when nearly cool, pour into deep pie-plates,
+lined with paste. Put bits of butter over the top, dredge with flour,
+then cover with a top crust, and bake.--_Mrs. T._
+
+
+PRUNE PIE.
+
+Wash the prunes through several waters. Put in a preserving kettle in
+the proportion of two pounds fruit to one pound sugar. Pour a quantity
+of boiling water over them and let them boil at least two hours. When
+they are thoroughly done and the syrup thickens, take from the fire
+and pour into tin plates, lined with paste. Add one teaspoonful of
+butter. Cover with a rich paste and bake.--_Mrs. S. T._
+
+
+DAMSON PIE.
+
+Scald the damsons slightly, in just enough water to prevent burning.
+Set aside till cool enough to handle. Remove the stones, sweeten well,
+and put in a deep pie-plate, lined with paste. Dredge with a little
+flour, cover with a top crust, and bake.--_Mrs. T._
+
+
+STRAWBERRY SHORT-CAKE.
+
+Bake a rich paste in pie-plates. Have six ready. In these spread
+stewed strawberries well sweetened; lay one upon another, six deep. In
+winter, use preserved or canned berries.--_Mrs. H._
+
+
+CHERRY PIE.
+
+Seed the cherries first, then scald them in their own juice. Sweeten
+liberally and pour into a deep pie plate lined with a rich paste.
+Dredge with flour, cover with a top crust and bake. Scarlet or
+short-stem cherries are best. It is necessary to scald most fruits, as
+otherwise the pastry will burn before the fruit is thoroughly
+done.--_Mrs. S. T._
+
+
+CRANBERRY PIE.
+
+Prepare as for sauce, stewing two pounds fruit to one pound sugar.
+Pour into a pie plate lined with paste, cover with a top crust and
+bake.
+
+
+CURRANT PIE.
+
+Wash and thoroughly pick the fruit. Sweeten liberally and put in a
+yellow baking-dish, adding a little boiling water to melt the sugar;
+let it simmer a little; then set it aside to cool. Pour into a pie
+plate, covered with paste. Dredge with flour. Cover with paste and
+bake.
+
+
+APPLE PIE.
+
+Put a crust in the bottom of a dish. Put on it a layer of ripe apples,
+pared, cored, and sliced thin, then a layer of powdered sugar. Do this
+alternately, till the dish is filled. Add a few teaspoonfuls rose
+water and some cloves. Put on a crust and bake it.--_Mrs. E._
+
+
+_Apple Pie._
+
+Pare and stew the apples till thoroughly done and quite dry. Rub
+through a colander and sweeten with powdered sugar. When cool add the
+whites of eggs--three eggs to a pint of apples--and a teacup of cream,
+whipped. Beat all the ingredients together with a patent egg-whip--one
+with a wheel if convenient. Spread upon crusts of rich paste, baked in
+shallow tin pie-plates. Grate nutmeg on each one and pile up three or
+four deep.--_Mrs. S. T._
+
+
+_Apple Pie._
+
+Pare and slice the apples. Make a little thick syrup of white sugar,
+into which throw a few cloves, allspice, or mace, as you prefer. In
+this syrup, scald a few apples at a time, taking them out and putting
+more in till all are slightly cooked. Set aside to cool, then pour
+into deep pie plates lined with paste. Dredge with flour. Put bits of
+butter over all. Dredge again. Cover with paste and bake. A glass of
+brandy or wine will improve it.--_Mrs. S. T._
+
+
+BLACKBERRY PIE.
+
+Pick the berries, but do not wash them. Stew slightly, sweeten, pour
+into a pie plate, lined with paste. Grate in a little nutmeg, dredge
+with flour, put on a top crust and bake.
+
+
+WHORTLEBERRY PIE.
+
+Pour just enough boiling water on the fruit to prevent it from
+sticking to the bottom of the preserving kettle. Boil a minute,
+sweeten and pour into a pie-plate lined with paste. Dredge with flour,
+cover with paste and bake.--_Mrs. S. T._
+
+
+GOOSEBERRY PIE.
+
+Put one pound sugar to one of fruit, adding just enough water to
+prevent it from burning. Cook till it begins to jelly. Then spread
+over shapes of rich puff paste, already baked.--_Mrs. M. C. C._
+
+
+TOMATO PIE.
+
+Slice green tomatoes and stew in a thick syrup of sugar and lemon
+juice. Grate in the yellow rind of a lemon. When transparent, spread
+evenly over the bottom of a pie-plate that has been lined with paste.
+Spread strips of pastry across or cut into ornamental leaves with a
+cake-cutter, place over the fruit and bake.--_Mrs. S. T._
+
+
+SLICED POTATO PIE.
+
+Steam or boil the potatoes. Slice and lay in a syrup of sugar seasoned
+with whole cloves or allspice. Scald and set aside till nearly cool.
+Then place the slices evenly on the bottom of a deep pie-plate lined
+with crust. Put in each pie a tablespoonful of butter in bits, a
+wine-glass of brandy or Madeira wine.--_Mrs. S. T._
+
+
+SWEET POTATO PIE.
+
+One pint potatoes, boiled and mashed with a teacup sweet milk, and run
+through a colander. Beat separately four eggs; cream one teacup butter
+with one of sugar. Beat in the yolks, then the potatoes, grate in half
+a nutmeg, pour in a large wine-glass of brandy or good whiskey, and
+last of all, stir in the frothed whites. Bake in deep pie plates,
+lined with paste, without a top crust. Sift powdered sugar over the
+pies.
+
+Irish potato pie may be made in the same way; only adding the juice
+and grated rind of a lemon.--_Mrs. T._
+
+
+RHUBARB PIE.
+
+Carefully skin the stalks, cut in pieces half an inch long. Scald in a
+little rich syrup, but not long enough to become soft. Set aside, and
+when nearly cool, pour into a pie plate, lined with paste. Put a
+little grated lemon rind and a piece of butter the size of a walnut,
+in each pie. Dredge with flour, put on a top crust and bake.--_Mrs.
+T._
+
+
+MINCEMEAT.
+
+Two quarts boiled beef, two quarts suet, chopped fine (or a part
+butter, for suet). Six quarts apples, one quart molasses (best
+quality). Four pounds sugar, three pounds raisins, one pound citron.
+Nutmeg, cinnamon, cloves, allspice, and wine to your taste. Mix well,
+pack in jars, with melted butter on top, if to keep long. Put in a
+cool place.--_Mrs. J. W._
+
+
+_Mincemeat._
+
+Three pounds meat (after it is boiled). Four pounds suet, three and
+one-half pounds raisins, one and one-half pounds currants, one-half
+pound dried cherries, two nutmegs, and mace to your taste. Four pints
+white wine, one pint brandy, four pounds brown sugar.--_Mrs. M. E. J.
+B._
+
+
+_Mincemeat._
+
+Six cupfuls beef, twelve cupfuls apples, three cupfuls sugar, two
+cupfuls molasses, two cupfuls butter, two pounds raisins, one quart
+cider, three tablespoonfuls cinnamon, two tablespoonfuls allspice, two
+nutmegs.
+
+
+_Mincemeat._
+
+Two pounds lean fresh beef, boiled and chopped. Two pounds beef suet
+chopped fine, four pounds pippin apples, two pounds raisins stoned and
+chopped, two pounds currants, one-half pound citron, two grated
+nutmegs, one ounce powdered cinnamon, one-half ounce each of cloves
+and mace, two large oranges, one teaspoonful salt, one quart brandy,
+one quart wine, one wineglass rose water.
+
+
+CREAM PIE.
+
+One quart morning's milk, 1 cupful sugar, yolks of six eggs, three
+tablespoonfuls sifted flour. Boil twenty minutes, after seasoning with
+nutmeg, wine, and vanilla or lemon. Have rich pastry already baked, in
+deep pie plates. Fill with the above mixture and bake. Make a méringue
+of the whites and some sugar, pour over the pie, and set it in the
+stove again to brown.--_Mrs. T._
+
+
+_Cream Pie._
+
+One half pound butter, four eggs, sugar and nutmeg to taste, two
+tablespoonfuls flour well mixed with milk. Pour over it one quart
+boiling milk, stir all together and bake in deep dishes.--_Mrs. A. B._
+
+
+SODA CRACKER PIE.
+
+Pour water on two large or four round soda crackers and let them
+remain till thoroughly wet. Then press out the water and crush them up
+together. Stir in the juice and grated peel of a lemon, with a cupful
+or more of powdered sugar. Put in pastry and bake.--_Miss H. L._
+
+
+SILVER PIE.
+
+Peel and grate one large white potato. Add the juice and grated rind
+of a lemon, the beaten white of one egg, one cupful of white sugar,
+and one of cold water.
+
+Bake in a nice paste. After baking, spread on top the whites of three
+eggs, frothed, sweetened and flavored with lemon. Set again on the
+fire and brown. Lay on small pieces of jelly or jam, just before
+taking it to the table.--_Mrs. M. B. B._
+
+
+CUSTARD PIE.
+
+One quart milk, five eggs, five tablespoonfuls sugar; flavor with
+lemon.
+
+Bake slowly, half an hour.--_Mrs. M. B. B._
+
+
+WASHINGTON PIE.
+
+One cupful sugar, one-half cupful butter, one-half cupful sweet milk,
+one-half cupful flour, one egg, one teaspoonful cream of tartar,
+one-half teaspoonful soda; flavor with lemon. Put on dinner
+plates-spread with apple sauce between each layer.--_Mrs. Dr. J._
+
+
+SUGAR PIE.
+
+Three cupfuls light brown sugar, one-half cupful melted butter,
+one-half cupful cream, three eggs. Season with lemon; beat well
+together; bake in pastry, without tops.--_Mrs. J. F. G._
+
+
+MOLASSES PIE.
+
+Three eggs, beaten separately, one pint molasses, one tablespoonful
+melted butter. Bake on a rich crust.--_Mrs. Dr. J._
+
+
+_Molasses Pie._
+
+One teacup molasses, one teacup sugar, four eggs, four tablespoonfuls
+butter. Mix sugar and eggs together, pour in butter, and add
+molasses.--_Mrs. Dr. S._
+
+
+CHEESE CAKES.
+
+Yolks of twelve eggs, one pound sugar, one-half pound butter, one
+cupful flour, one pint milk, juice of two lemons. The milk, flour, and
+butter, creamed, and lemons put in together, after the eggs are well
+beaten. Stir all well together till it curds.
+
+Bake in paste.--_Mrs. A. C._
+
+
+LEMON CHEESE CAKES.
+
+Yolks of sixteen eggs, one pound sugar, three-quarters pound butter,
+four lemons, boiling rinds twice before using, two tablespoonfuls
+powdered cracker.
+
+Bake in paste.--_Mrs. Dr. E._
+
+
+_Lemon Cheese Cakes._
+
+Mix and gently melt four ounces of sugar and four ounces of butter;
+add yolks of two eggs, white of one; grated rind of three lemons,
+juice of one and a half lemon, one small Savoy or sponge biscuit, some
+almonds blanched and pounded, three spoonfuls brandy. Mix well and
+bake in rich pastry.--_Mrs. V. P. M._
+
+
+_Lemon Cheese Cakes._
+
+Yolks of eight eggs or yolks of five and whites of three, one-half
+pound sugar, a lump of butter, juice of one lemon and grated rind of
+three. Bake in rich pastry--_Miss D. D._
+
+
+CORN-STARCH CHEESE CAKES.
+
+Juice and rind of three lemons, three cupfuls water, three cupfuls
+sugar, three eggs, three tablespoonfuls corn starch, two
+tablespoonfuls butter. Boil the water, mix the corn starch with a
+little cold water and pour on the boiling water. Let it boil up once
+and then pour it on the butter and sugar. After it cools add the
+lemons and eggs.--_Miss D. D._
+
+
+ALMOND CHEESE CAKES.
+
+Beat up together very light one-half pound powdered sugar, and the
+whites of four eggs.
+
+Blanch and cut in small pieces four ounces of almonds, which must be
+beaten up with the eggs and sugar. Add a little oil of almonds or rose
+water, and bake with pastry, in tins.--_Mrs. I. H._
+
+
+_Almond Cheese Cakes._
+
+Soak one-half pound Jordan almonds in cold water all night. Next
+morning, blanch them in cold water, lay them on a clean cloth to dry,
+and then beat them fine in a marble mortar with a little orange-flower
+or rose water. Then beat and strain six yolks and two whites of eggs,
+add a half-pound white sugar, and a little powdered mace. Rub all well
+together in the mortar. Melt ten ounces fresh butter, and add a grated
+lemon peel. Mix all the ingredients and fill the pans, after putting a
+paste at the bottom. Small tin shapes are best for cheese cakes.
+
+
+CREAM TARTS.
+
+Make them small, of rich paste. Fill them after baking, with whipped
+cream, and drop a small spot of jelly in each one. The prettiest and
+most delicate of tarts.--_Mrs. M. B. B._
+
+
+LEMON TARTS.
+
+Chop or grate a lemon; add a cupful white sugar, a cupful water, one
+egg, one tablespoonful flour. Line small patties with paste, put a
+spoonful in each and bake.--_Mrs. M. B. B._
+
+
+PRUNE TARTS.
+
+Scald the prunes, take out the stones, break them and put the kernels
+in a little cranberry juice with the prunes, and some sugar. Simmer
+them, and when cold put in tart shapes in pastry and bake.--_Mrs. V.
+P. M._
+
+
+FRENCH FRITTERS.
+
+One quart of milk (half to be boiled, and the other half mixed with a
+quart of flour, and used to thicken the boiling milk with).
+
+Let it get done. While cooking, beat ten eggs very light; add a
+spoonful at a time to the batter, beating all the time, till well
+mixed. Add salt to your taste. Have a small oven full of nice lard,
+boiling hot. Put not quite a spoonful of batter to each fritter. Take
+them out before they turn dark and put them in a colander to drain the
+lard off of them.--_Mrs. Dr. E._
+
+
+FRITTERS (_made with yeast_).
+
+One quart flour, three tablespoonfuls yeast, five eggs, one pint milk.
+Beat into a tolerably stiff batter. Stir a cupful of boiled rice into
+the batter, a short time before baking. A good deal of lard (boiling
+hot) is required for frying the fritters. Drop the batter in with a
+spoon, which must be dipped, each time, in boiling water. In cool
+weather, make the fritters about nine in the morning, in the summer,
+about eleven.--_Mrs. A. C._
+
+
+BELL FRITTERS.
+
+Put a pint of boiling water in a preserving kettle, and as it boils,
+put in a tablespoonful of fresh butter. Have ready a pint of the best
+flour, sifted and wet with cold water, as for starch. Dip up some of
+the boiling water and pour to this, being careful to have it smooth.
+Return this to the kettle, stirring rapidly to prevent lumps. Turn
+into a wooden tray, and while hot, beat in six well beaten eggs, a
+spoonful at a time. Beat till very light, and beat quickly that the
+eggs may not cook in lumps. Have ready a pint of boiling lard in a
+pan. Make the fritters the shape of an egg, drop in and fry a light
+brown.
+
+To be eaten with a pint of molasses, a heaping tablespoonful of
+butter, a little ginger and cinnamon, boiled to a thick syrup and
+served hot.
+
+A great deal of lard is required to fry fritters nicely; yet it is not
+extravagant, as it may be used again. Strain what remains and put it
+by for use.--_Mrs. S. T._
+
+
+QUIRE OF PAPER PANCAKES.
+
+Mix with half a pint of rich milk the yolks of four eggs, well beaten.
+Add three tablespoonfuls fine flour, four ounces sugar, five ounces
+fresh butter, melted and cooled, four tablespoonfuls Madeira wine,
+half a nutmeg. Grease the pans once with fresh butter, and this will
+answer for all. The above quantity will suffice for five or six
+persons.--_Mrs. R._
+
+
+COMMON PANCAKES.
+
+Eight eggs, four tablespoonfuls flour, one pint of milk, one
+teaspoonful salt.
+
+
+
+
+JELLY, BLANC-MANGE, CHARLOTTE RUSSE, BAKED CUSTARD, CREAMS, ETC.
+
+
+Jelly made of the feet of calves, hogs, etc., is more troublesome, but
+is also considered more nutritious than jelly made of gelatine. It is
+very desirable, for country housekeepers in particular, to make this
+sort of jelly, as the materials are generally in their reach. It is
+well, however, in all cases, to keep on hand Cox's or Nelson's
+gelatine, on account of the expedition with which jelly may be made
+from these preparations.
+
+As jelly is considered more wholesome when not colored by any foreign
+substance, no directions will be given in the subsequent pages for
+coloring it. The palest amber jelly, clear and sparkling, flavored
+only by the grated rind and juice of a lemon and pale Madeira or
+sherry wine, is not only the most beautiful, but the most palatable
+jelly that can be made.
+
+Though the recipes accompanying boxes of gelatine do not always
+recommend boiling, it is a great improvement to jelly, adding
+brilliancy, transparency, and a better flavor. Only the grated yellow
+rind and strained juice of the lemon should be used, and these, with
+the requisite quantity of pale Madeira or sherry, should be added
+after the other ingredients have been well boiled together. The white
+rind or one single lemon seed will render the jelly bitter. A
+delicious preserve (for which a receipt is given under the proper
+heading), may be made of lemons, after the yellow rind has been grated
+off and the juice pressed out for jelly.
+
+The best and most simple arrangement for straining jelly is to invert
+a small table, fold an old table-cloth four double, tie each corner to
+a leg of the table; set a bowl under the bag thus formed, with another
+bowl at hand to slip in its place when the jelly first run through is
+returned to the bag, as will be necessary, the first never being
+transparently clear. Catch a little in a glass. If clear as crystal,
+it will be unnecessary to return it again to the bag. You may then put
+a thick cloth over the bag to keep in the heat, and if in winter,
+place before a fire. Shut up the room, and let it drip. The jelly will
+run through the bag more rapidly if the bag is first scalded.
+
+Jelly should never be made in hot weather. Ices are much better and
+more seasonable.
+
+Always serve jelly with a pitcher of whipped cream, but do not mix it
+beforehand with the cream, as it is best to leave it to the taste of
+each person.
+
+For blanc-mange and gelatine, it is best to use gelatine and as few
+spices as possible, as spices turn gelatine dark. As such explicit
+directions are given in the subsequent pages for the making of these
+dishes, it is unnecessary to say anything further on the subject at
+present.
+
+A nice custard is made in the following manner: Mix the beaten yolks
+of six eggs with a teacup of sugar. Have a quart of milk boiling in a
+kettle. Dip up a teacup of milk at a time and pour on the eggs, till
+the kettle is emptied, stirring rapidly all the time. Wash out the
+kettle, pour the mixture back, and stir constantly till it thickens.
+Then pour it into a bowl and stir till cool, to make it smooth and
+prevent it from curdling. Put in the bottom of glass mugs slips of
+preserved orange, lemon, or citron. Fill nearly full with custard; put
+whipped cream and grated nutmeg on top.
+
+Or, the yolks may be mixed with boiled milk and sugar in the same
+proportions, but instead of being returned to the kettle, may be
+poured into china or earthenware custard-cups, set in a pan of boiling
+water, placed in a stove or range, and baked. The boiled milk must be
+seasoned by boiling a vanilla bean in it, or a few peach leaves, or it
+may be flavored with caromel. Serve the custard with whipped cream on
+top.
+
+
+STOCK JELLY.
+
+To one and a half gallons of stock, put the whipped whites of eight
+eggs. Put in six blades of mace and the rind of three lemons, 4½
+pounds sugar. Let it boil ten minutes, then add three pints of Madeira
+wine, juice of eight lemons, a little vinegar or sharp cider. Let it
+boil only a few minutes. Strain through a dripper. If the stock is not
+very nice, it may require the whites of one dozen eggs to clear
+it.--_Mrs. T._
+
+
+CALVES' FOOT JELLY.
+
+One quart nice jelly stock, one pint wine, half a pound white sugar,
+whites of four eggs beaten up, three spoonfuls lemon juice. Boil all
+well and pass through a jelly-bag, kept hot before the fire. Try some
+at first, till it drips clear, and then pour out the whole. Peel the
+lemons as thin as possible and strain the jelly on the peelings.
+Should you wish to turn out the jelly in moulds, put one ounce
+isinglass to three pints of jelly.--_Mrs. I. H._
+
+
+ISINGLASS JELLY.
+
+Dissolve two ounces isinglass in two quarts of boiling water. When
+cold, add juice of three lemons and skin of one, whites of three eggs,
+well beaten, one and a half pounds of sugar, one pint cider, four
+pieces cinnamon (size of the little finger), eight blades of mace. Let
+it boil up well. Be careful not to stir after the ingredients are
+thoroughly mixed. Let it stand ten minutes after removing from the
+fire, and just before straining pour in a pint of wine.--_Mrs. W. R.
+R._
+
+
+CRYSTAL JELLY.
+
+Pare off the rind of one large lemon. Boil in one pint water with one
+ounce isinglass; add one pound sugar and one cup pale wine. As soon as
+the isinglass is dissolved, strain through a muslin and let it stand
+till cold. Grate the rind of another lemon and let it stand in the
+juice of the two lemons for a short time. Strain all in a bowl, and
+whisk it till it begins to stiffen. Pour in moulds.--_Mrs. E. P. G._
+
+
+GELATINE JELLY.
+
+Soak one box of Cox's gelatine, three hours, in a pint of cold water.
+Then add one pint of cooking wine, the rind and juice of one lemon,
+two pounds white sugar, a little mace. Stir these ingredients till the
+sugar dissolves, then add two quarts of boiling water, gently stirring
+till mixed. Strain at once, through a flannel bag twice. This recipe
+makes the best jelly I ever saw.--_Mrs. M. M. D._
+
+
+_Gelatine Jelly._
+
+To one package of gelatine add one pint cold water, the rind of one
+lemon and juice of three. Let it stand an hour. Then add three pints
+of boiling water, one pint wine, two and a quarter pounds loaf sugar,
+a wineglass of brandy or the best rum. Strain through a napkin and let
+it stand to jelly.--_Mrs. Col. S._
+
+
+_Gelatine Jelly_ (_without straining_).
+
+Add a pint cold water to one box Cox's gelatine. Let it stand fifteen
+minutes, then add three pints boiling water, one pint wine, the
+strained juice and peelings (cut thin) of three lemons, half a teacup
+of best vinegar, one and a half pounds loaf sugar, one wine-glass
+French brandy, mace or any other spice you like, and a little essence
+of lemon. Let it stand an hour, then take out the lemon peel and mace.
+Let it stand in a cool place to congeal.--_Mrs. Dr. J._
+
+
+JELLY WITHOUT EGGS OR BOILING.
+
+Dissolve one package gelatine, an hour, in a pint of cold water. Then
+add three pints of boiling water, the strained juice of four lemons
+and the rind of two, one quart of wine, two pounds of sugar. Stir all
+well together until dissolved.--_Mrs. E. B._
+
+
+_Jelly without Boiling._
+
+To one of the shilling packages of Cox's gelatine, add one pint cold
+water. After letting it stand an hour, add one and a half pounds of
+loaf sugar, the juice of four lemons, one pint light wine, three pints
+boiling water, and cinnamon to the taste. In cold weather this is
+ready for use in four or five hours. Set the vessel with the jelly on
+ice, in summer.--_Miss D. D._
+
+
+CREAM JELLY.
+
+Two measures of stock, one of cream; sweeten and flavor to the taste.
+Pour in moulds to congeal.
+
+
+BLANC-MANGE.
+
+Dissolve over a fire an ounce of isinglass in a gill of water. Pour
+the melted isinglass in a quart of cream (or mixed cream and milk),
+and half a pound of loaf sugar. Put in a porcelain kettle, and boil
+fast for half an hour. Strain it, and add a quarter of pound of
+almonds, blanched, and shaved fine. Season to the taste with vanilla
+and wine, but do not add the wine while hot. Pour into moulds.--_Mrs.
+C. C._
+
+
+_Blanc-mange._
+
+Pour two tablespoonfuls cold water on one ounce gelatine to soften it.
+Boil three pints rich cream. Stir the gelatine into it whilst on the
+fire, and sweeten to the taste. When it cools, season with three
+tablespoonfuls peach water. Four ounces almonds, blanched and pounded
+very fine and boiled with the blanc-mange, are a great improvement.
+When it begins to thicken, pour into moulds. Serve with plain
+cream.--_Mrs. J. H. T._
+
+
+_Blanc-mange._
+
+Sweeten a pint of cream and flavor it with lemon juice. Then whip it
+over ice, till a stiff froth. Add one-quarter of an ounce gelatine,
+dissolved in a little boiling water, and whip it well again to keep
+the gelatine from settling at the bottom. Pour in a mould, and set on
+ice till stiff enough to turn out. Eat with cream, plain or seasoned.
+A delicious dish.--_Mrs. G. D. L._
+
+
+_Blanc-mange._ (_Very fine._)
+
+Dissolve one box gelatine in two quarts milk, let stand for two hours.
+Boil six almonds in the milk. Strain through a sifter while this is
+being boiled. Pound together in a mortar, two handfuls blanched
+almonds and half a cupful granulated sugar. Stir into the boiled milk.
+Add one tablespoonful vanilla, and sweeten to your taste.--_Mrs. W.
+S._
+
+
+CUSTARD BLANC-MANGE.
+
+Make a custard with one quart milk, four eggs, one teacup sugar. Stir
+into it while boiling, half a box gelatine after it has soaked ten
+minutes. Season with vanilla, and pour in moulds. Eat with whipped
+cream.--_Mrs. E. P. G._
+
+
+ARROW-ROOT BLANC-MANGE.
+
+Boil in a saucepan (tightly covered) one quart milk and a piece of
+vanilla bean. Stir into half a pint cream, a teacup arrow-root, and a
+little sauce, mixing them smoothly. Pour into this the quart boiling
+milk, stir it well, put it in the saucepan again and let it simmer ten
+minutes. Sweeten to your taste. Set it in moulds to cool. Eat with
+cream, flavored to your taste.--_Mrs. H._
+
+
+CHOCOLATE MANGE.
+
+Dissolve one ounce Cox's gelatine in a pint cold water. Let it stand
+an hour. Then boil two quarts of milk, and add to it six ounces
+chocolate with the gelatine. Sweeten to your taste and pour into
+moulds. Eat with sauce made of cream, wine, and sugar.--_Mrs. W. H.
+L._
+
+
+COFFEE MANGE.
+
+One cupful very strong coffee, one cupful sugar, one cupful rich
+cream. Dissolve half a box gelatine in two cupfuls milk, over the
+fire. Add the cream last, after the rest is cool. Pour in a mould to
+congeal.--_Mrs. McG._
+
+
+CHARLOTTE RUSSE.
+
+One pint milk made into a custard with the yolks of six eggs,
+sweetened with half a pound sugar, and flavored with vanilla. Strain
+into the custard, one ounce isinglass, dissolved in two cupfuls milk.
+When this mixture is cold and begins to stiffen, mix with it
+gradually, one pint rich cream, previously whipped to a froth. Then
+put strips of sponge cake around the mould and put the Charlotte Russe
+in. Turn it out when ready to serve.--_Mrs. W. C. R._
+
+
+_Charlotte Russe._
+
+Soak three-quarters of a package of gelatine in three teacups fresh
+milk. Make a custard of one and a half pint fresh milk, three-quarters
+of a pound of sugar, and the yolks of eight eggs. When it has boiled,
+add the gelatine, and flavor with vanilla. When it begins to congeal,
+stir in a quart rich cream, whipped to a froth.--_Mrs. M._
+
+
+_Charlotte Russe._
+
+Have a tin or earthernware mould six inches high, and the same in
+diameter (or oblong, if you like). Slice sponge cake or lady-fingers
+and line the mould with them. Then beat three pints rich cream to a
+froth, and put the froth on a sieve to drain the milk from it. Take
+one pint calf's-foot jelly (or one and a half ounces gelatine), half a
+pint rich milk, and the yolks of six eggs. Place over a slow fire, and
+beat till they nearly boil. Then take them off the fire and beat till
+cool. Put in the frothed cream, sweeten to your taste, flavor with
+vanilla, and stir all well together. Fill the mould and place it on
+ice to cool.--_Mrs. W. H. L._
+
+
+_Strawberry Charlotte Russe._
+
+Six eggs, one ounce isinglass, one quart milk. Sweeten to the taste
+and flavor with vanilla. Pour into moulds. Then put it on sponge cake,
+covered with strawberry jam, and pour around the dish whipped cream,
+sweetened and flavored with wine.--_Mrs. McG._
+
+
+CHARLOTTE RUSSE.
+
+Sweeten one quart cream, flavor it with wine and whip it lightly.
+Dissolve half a box gelatine in a tablespoonful cold water and the
+same quantity of boiling water. Set over the steam of a kettle to
+dissolve. Then add half a pint of cream. When cold, stir it into the
+whipped cream. Beat the whites of four eggs very light, and stir into
+the cream. When it begins to stiffen, pour into a glass bowl, lined
+with thin strips of sponge cake. Whip, sweeten and flavor another pint
+of cream, and garnish the dish.--_Mrs. D._
+
+
+_Charlotte Russe._
+
+One ounce gelatine; one quart rich cream; eight eggs; one quart new
+milk. Sugar and flavoring to taste. Whip the cream to a stiff froth.
+Make a custard of the milk, gelatine and yolks of the eggs. When cool,
+add the whites of the eggs well beaten and the whipped cream. Line the
+mould with sponge cake, and if in summer put it on ice.--_Miss M. C.
+L._
+
+
+BAKED CUSTARD.
+
+Boil a quart or three pints of cream, or rich milk, with cinnamon, and
+three dozen beaten peach kernels, tied in a piece of muslin, or you
+may substitute some other flavoring, if you choose. After boiling, let
+it cool.
+
+Then beat the yolks of fourteen eggs and whites of four, sweeten and
+strain in a pitcher. After it has settled, pour it in cups and set
+them in the oven, putting around them as much boiling water as will
+reach nearly to the top of the cups. Let it boil till you see a scum
+rising on top the custard. It will require at least ten minutes to
+bake.--_Mrs. R._
+
+
+_Baked Custard._
+
+Seven eggs; one quart milk; three tablespoonfuls sugar. Flavor to
+taste.--_Mrs. Dr. E._
+
+
+_Baked Custard._
+
+Scald eight teacups milk. (Be careful not to boil it.) After cooling,
+stir into it eight eggs and two teacups sugar. Bake in a dish or cups.
+Set in a stove pan and surround with water, but not enough to boil
+into the custard cups. An oven for baking puddings is the right
+temperature. Bake when the custard is set, which will be in twenty
+minutes.--_Mrs. J. J. A._
+
+
+SPANISH CREAM.
+
+Boil, till dissolved, one ounce of gelatine in three pints of milk.
+Then add the yolks of six eggs, beaten light, and mixed with two
+teacups sugar. Put again on the fire and stir till it thickens. Then
+set it aside to cool, and meantime beat the six whites very stiff and
+stir them into the custard when almost cold. Pour into moulds. Flavor
+to your taste, before adding the whites.--_Mrs. W._
+
+
+_Spanish Cream._
+
+Dissolve half a box gelatine in half a pint milk. Boil one quart milk,
+and while boiling beat six eggs separately and very light. Mix the
+yolks with the boiling milk, and when it thickens add the gelatine.
+Sweeten and season to the taste. Pour all while hot on the whites of
+the eggs. Pour into moulds.--_Mrs. J. T. B._
+
+
+ITALIAN CREAM.
+
+Soak a box of gelatine in one pint cold water. Then add one quart nice
+cream, season with fresh lemons, sweeten to your taste, beat well
+together, and set away in a cool place. When hard, eat with cream,
+flavored with wine.--_Mrs. A. B._
+
+
+RUSSIAN CREAM.
+
+Boil, till dissolved, one ounce gelatine in three pints milk. Then add
+the yolks of four eggs, well beaten, and five ounces sugar. Mix the
+whole and let it cook. Then strain and set aside to cool. Beat the
+four whites to a stiff froth, and when the cream is nearly congealed,
+beat them in. Flavor to your taste, and mould.--_Mrs. A. P._
+
+
+BAVARIAN CREAM.
+
+Sweeten one pint thick cream to your taste and flavor it with lemon or
+vanilla. Churn the cream to a froth, skim off the froth as it rises
+and put it in a glass dish. Dissolve one and a half tablespoonfuls
+gelatine in warm water, and when dissolved pour into the froth and
+stir fifteen minutes. Set in a cold place and it will be ready for use
+in a few hours.--_Mrs. D. R._
+
+
+_Bavarian Cream._
+
+Soak half a box gelatine in cold water till thoroughly dissolved. Then
+add three pints milk or cream, and put on the fire till scalding hot,
+stirring all the while. Then take it off and add three teacups sugar
+and the yolks of eight eggs (by spoonfuls) stirring all the time. Set
+on the fire again and let it remain till quite hot. Then take it off
+and add the eight beaten whites and eight teaspoonfuls vanilla. Put
+into moulds to cool.--_Mrs. N. A. L._
+
+
+TAPIOCA CREAM.
+
+Three tablespoonfuls tapioca, one quart milk, three eggs, one cupful
+sugar. Flavor with lemon or vanilla.
+
+Soak the tapioca, in a little water, overnight. After rinsing, put it
+in milk and let it cook soft. Add sugar and yolks of eggs. Whip the
+whites stiff and pour on the tapioca, as you remove it from the fire.
+It should be cooked in a tin pail, set in a kettle of boiling water,
+to prevent the milk from scorching. Eat cold.--_Mrs. G. W. P._
+
+
+TAPIOCA.
+
+Boil the pearl tapioca (not the lump kind) as you do rice. When cool,
+sweeten to the taste and season with nutmeg. Pour rich cream over it
+and stir it to make it smooth. Put one pint cream to two
+tablespoonfuls before boiling.--_Mrs. J. H. T._
+
+
+LEMON FROTH.
+
+Dissolve a box of gelatine in a pint of warm water, then add a pint of
+cold water. In winter three pints may be used instead of two.
+
+Add the juice of six lemons and the rind; cut them as for jelly. Let
+it stand till it begins to harden. Then take out the rind and add the
+whites of twelve eggs beaten to a stiff froth. Beat them into the
+jelly, put in a glass bowl, and serve in saucers.--_Mrs. A. C._
+
+
+SYLLABUB.
+
+Half a pound sugar, three pints lukewarm cream, one cupful wine.
+Dissolve the sugar in the wine, then pour it on the milk from a
+height and slowly, so as to cause the milk to froth.--_Mrs. E._
+
+
+SLIP.
+
+One quart milk (warm as when milked), one tablespoonful wine of the
+rennet. After the milk is turned, eat it with a dressing of cream,
+sugar and wine.--_Mrs. Dr. E._
+
+
+BONNY-CLABBER.
+
+Set away the milk in the bowl in which it is brought to the table. If
+the weather is warm, set it in the refrigerator after it has become
+clabber.
+
+Help each person to a large ladleful, being careful not to break it.
+Eat with powdered sugar, nutmeg and cream.--_Mrs. S. T._
+
+
+FLOAT.
+
+To a common-sized glass bowl of cream, sweetened with loaf sugar and
+flavored with wine, take the whites of six eggs, three large
+tablespoonfuls sugar, and three of fruit jelly. Do not beat the eggs
+to a froth, but put in the jelly and sugar and beat all
+together.--_Mrs. T._
+
+
+APPLE FLOAT.
+
+Mash a quart cooked or coddled apples smooth through a sieve; sweeten
+with six tablespoonfuls sugar, and flavor with nutmeg. Then add the
+apples, a spoonful at a time, to the whites of four eggs, well beaten.
+Put a pint of cream, seasoned with sugar and nutmeg, at the bottom of
+your dish, and put the apples on top.--_Mrs. I. H._
+
+
+APPLE SNOW.
+
+Pare and slice one dozen large apples; stew them perfectly done, and
+run through a colander. Then add whites of twelve eggs, beaten to a
+stiff froth, and one pound white sugar. Eat with sweet cream.
+
+
+A NICE DESSERT OF APPLES.
+
+Pare and weigh two pounds green apples. Cut them in small pieces, and
+drop them in a rich syrup, made of a pound and a quarter of "A" sugar
+and a little water. As soon as the syrup begins to boil, add the juice
+and grated rind of one large lemon or two small ones.
+
+Boil till the apples become a solid mass. Turn out in a wet mould to
+stand till cold. Serve on a dish surrounded with boiled custard, or
+eat with seasoned cream.--_Mrs. A. F._
+
+
+A NICE, PLAIN DESSERT.
+
+Peel and slice the apples, stew till done, then run through a colander
+and sweeten, season. Beat the whites of three eggs to a stiff froth,
+and just before serving whip them into a quart of the stewed apples.
+Eat with cream.--_Mrs. T._
+
+
+APPLE COMPOTE.
+
+Pare, core, and quarter the apples, wash them, and put them in a pan
+with sugar and water enough to cover them. Add cinnamon, and lemon
+peel which has been previously soaked, scraped and cut in strings.
+Boil gently till done; lay in a deep dish. Boil the syrup to the
+proper consistency, and pour over the apples.--_Mrs. E._
+
+
+NICE PREPARATION OF APPLES.
+
+Quarter and core some well-flavored apples, place in a shallow tin pan
+or plate, sprinkle thickly with white sugar and a few small pieces of
+cinnamon. Pour on enough cold water to half cover the apples, and
+scatter a few small pieces of butter over them. Cook slowly till
+thoroughly done, then set away to cool.--_Mrs. McG._
+
+
+BAKED APPLES.
+
+Pare and core the apples, keeping them whole. Put in a baking-dish,
+and fill the holes with brown sugar. Pour into each apple a little
+lemon juice, and stick into each a piece of lemon peel. Put enough
+water to prevent their burning. Bake till tender, but not broken. Set
+away to cool. Eat with cream or custard. They will keep two
+days.--_Mrs. Dr. J._
+
+
+ICED APPLES.
+
+Pare and core one dozen fine, firm apples, leaving them whole. Place
+in a stewpan, with enough water to cover them, and stew till you can
+pierce them with a straw. Then remove from the fire, and set in a dish
+to cool. Then fill the centre with currant or some other jelly, and
+ice over as you would cake. Serve in a glass dish, and eat with rich
+cream or custard.--_Mrs. A. D._
+
+
+
+
+ICE CREAM AND FROZEN CUSTARD.
+
+
+After having tried many new and patent freezers, some of the best
+housekeepers have come to the conclusion that the old-fashioned
+freezer is the best. It is well, however, to keep a patent freezer on
+hand, in case of your wanting ice cream on short notice; but for
+common use an old-fashioned one is the best, especially as servants
+are so apt to get a patent freezer out of order.
+
+The great secret of freezing cream quickly in a common freezer is to
+have the cream and salt in readiness before breaking the ice into
+small pieces the size of a walnut. There must be a space of two inches
+between the freezer and the tub in which it is set. Put a little ice
+and salt under the bottom of the freezer, then pack alternate layers
+of ice and salt several inches higher than the cream is in the
+freezer. If there is no top to the tub, with an aperture to admit the
+freezer, pin a woollen cloth over it and turn the freezer rapidly.
+When the cream begins to harden on the sides of the freezer, cut it
+down with a knife, scrape from the sides, and beat with a large iron
+spoon. Then cover again, and turn rapidly till it is as hard as mush.
+When the ice begins to melt, drain off the salt and water, adding more
+salt and ice, which must be kept above the level of the cream in the
+freezer. When done, tie large newspapers over the tub and freezer. Put
+a woollen cloth or blanket over these, and set the cream in a dark,
+cool closet till wanted. In this way it may be kept for hours in
+summer, and for days in winter, and will grow harder instead of
+melting. As cream can be kept thus, it is well to make it early in the
+day and set it aside, leaving more leisure for other preparations that
+are better made immediately before dinner.
+
+Ice cream making, like other branches of housekeeping, is much
+facilitated by having all the ingredients at hand before beginning on
+it. As such explicit directions for the process are given in the
+subsequent pages, it is unnecessary for me to add anything further on
+the subject. Unless you have pure cream to freeze, it is better to
+make plain boiled custard rather than to attempt an imitation of ice
+cream.
+
+It is a good plan to make jelly and custard at the same time, so that
+the yolks of eggs not used in the jelly may be utilized in custard
+either boiled or baked. The same proportions are generally used for
+boiled and baked custard. Instead of flavoring with extract of
+vanilla, it is much better to boil a vanilla bean in the milk, or to
+boil some peach leaves tied up in a piece of muslin (six or eight
+leaves to a quart of milk), or to flavor it with burnt sugar. Never
+flavor custard with extract of lemon, when you can obtain fresh lemons
+for the purpose.
+
+When you have no yolks left from making jelly, boil a quart of milk
+(flavored by the above directions). Have ready three eggs, whites and
+yolks beaten together to a stiff froth, and into these stir a teacup
+of powdered white sugar. Dip up the boiling milk, pour slowly on the
+eggs, stirring rapidly. When all the milk has been stirred in the
+eggs, wash out the kettle, put the milk and eggs back into it, and let
+the mixture boil till it begins to thicken, when it must be taken
+immediately from the fire, poured into a bowl, and stirred till cold
+and smooth.
+
+Many persons, before freezing, stir in the frothed whites of three
+eggs. The same directions given for freezing cream apply to the
+freezing of custard.
+
+Boiled custard should never be used as a substitute for cream in
+making fruit ice creams, nor should it ever be eaten with jelly.
+
+
+ICE CREAM.
+
+Dissolve five teaspoonfuls Oswego starch or arrow-root in a teacup
+milk. Add to it the whites of three eggs well frothed, and the yolk of
+one, well beaten.
+
+Sweeten with loaf sugar and boil half a gallon new milk. As soon as it
+begins to boil, pour it in small quantities over the mixture of eggs
+and starch, till about half the milk is taken out of the kettle. Then
+pour all back in the kettle and stir a few moments. After it cools,
+add one quart rich cream; season to the taste and freeze.--_Mrs. Dr.
+E._
+
+
+_Ice Cream._
+
+One quart milk, two eggs, one teaspoonful corn starch, one teaspoonful
+arrow-root. A small lump of butter.--_Mrs. E. B._
+
+
+_Ice Cream._
+
+Cream one tablespoonful butter from which the salt has been washed.
+Add three tablespoonfuls com starch. Dissolve this in half a gallon
+new milk, heated, sweetened and seasoned. Beat the whites of four
+eggs, and stir in just before freezing.--_Mrs. McG._
+
+
+LEMON ICE CREAM.
+
+One gallon rich cream, six lemons, first rubbed till soft, and then
+grated. Tie the yellow peel, which has been grated off, in a piece of
+coarse muslin. Cut each lemon in half and squeeze the juice from it.
+Strain the juice, and soak the muslin bag of lemon peel in it,
+squeezing it frequently till it becomes highly flavored and colored by
+it. Then add two teacups of sugar.
+
+In sweetening the cream, allow a teacup of sugar to each quart. Pour
+the juice into it slowly, carefully stirring. Froth and freeze,
+reserving a portion of cream to pour in as it sinks in freezing.
+--_Mrs. S. T._
+
+
+ORANGE ICE CREAM.
+
+Four oranges, one gallon cream. Rub four or five lumps of sugar on the
+orange peel, squeeze the juice out, put the lumps of sugar in it and
+pour into the cream. Sweeten heavily with pulverized sugar before
+freezing.--_Mrs. M._
+
+
+STRAWBERRY CREAM.
+
+Four quarts thick sweet cream, four quarts strawberries. The berries
+must be mashed or bruised, caps and all, with a teacup of granulated
+sugar to each quart. After standing several hours, strain through a
+thin coarse cloth.
+
+Put four teacups of white sugar to the cream, and then add the juice
+of the berries. Whip or froth the cream with a patent egg-whip or
+common egg-beater. Pour two-thirds of the cream into the freezer,
+reserving the rest to pour in after it begins to freeze. Raspberry
+cream may be made by the same recipe.--_Mrs. S. T._
+
+
+PEACH CREAM.
+
+Take nice, soft peaches, perfectly ripe. Pare and chop fine, make them
+very sweet, and mash to a fine jam. To each quart of peaches, add one
+pint of cream and one pint of rich milk. Mix well and freeze. If you
+cannot get cream, melt an ounce of Cox's gelatine in a cup of water.
+Boil the milk, pour it on the gelatine, and when cold, mix with the
+peaches.--_L. D. L._
+
+
+_Peach Cream._
+
+To two quarts of rich, sweet cream, add two teacups of sugar. Whip to
+a stiff froth with a patent egg-whip, one with a wheel, if
+convenient; if not, use the common egg-whip. Then peel soft, ripe
+peaches till you have about two quarts. As you peel, sprinkle over
+them two teacups powdered white sugar. Mash quickly with a silver
+tablespoon, or run through a colander, if the fruit is not soft and
+ripe. Then stir into the whipped cream, and pour into the freezer,
+reserving about one-fourth to add when the cream begins to sink in
+freezing. When you add the remainder, first cut down the frozen cream
+from the sides of the freezer. Beat hard with a strong iron spoon,
+whenever the freezer is opened to cut down the cream, till it becomes
+too hard. This beating and cutting down is required only for the
+common freezer, the patent freezer needing nothing of the kind.
+
+Tie over the freezer large newspapers, to exclude the air, and set
+aside till wanted.
+
+Apricot cream may be made exactly by this receipt.--_Mrs. S. T._
+
+
+PINEAPPLE ICE CREAM.
+
+Whip two quarts rich, sweet cream to a froth, with two teacups
+powdered white sugar. Use a patent egg-whip with a wheel, if
+convenient; if not, use the common egg-whip.
+
+Grate two ripe pineapples, and add to them two teacups white sugar.
+When well mixed, stir into the cream.
+
+Pour into the freezer, reserving one-fourth. When it begins to freeze,
+it will sink; then beat in the remainder with a strong iron spoon.
+Beat every time the freezer is opened to cut down the cream from the
+sides. Never cook fruit of any sort to make cream.--_Mrs. S. T._
+
+
+VANILLA ICE CREAM.
+
+Boil half a vanilla bean, cut in small pieces, in half a pint of rich
+new milk. When cool, strain and add to two quarts thick sweet cream.
+Sweeten with two heaping teacups powdered sugar, and whip to a stiff
+froth. Pour into a freezer, reserving one-fourth of the cream. As soon
+as it begins to freeze, stir from the sides with a large iron spoon,
+and beat hard. Add the remaining cream when it begins to sink. Beat
+every time the freezer is opened. When frozen, tie newspapers over the
+freezer and bucket, throw a blanket over them, and set in a close,
+dark place till the ice cream is wanted.--_Mrs. S. T._
+
+
+NORVELL HOUSE CARAMEL ICE CREAM.
+
+One gallon rich, sweet cream, four teacups powdered sugar, five
+tablespoonfuls caramel. Mix well and freeze hard.
+
+
+CARAMEL.
+
+Put in a stewpan one teacup nice brown sugar and half a teacup water.
+Stew over a hot fire till it burns a little. If too thick, make it of
+the consistency of thin molasses, by adding a little boiling water.
+Bottle and cork, ready for use.--_Mrs. J. W. H._
+
+
+_Caramel Ice Cream._
+
+Three quarts cream, two pints brown sugar, put in a skillet and stir
+constantly over a brisk fire until it is dissolved. Be careful not to
+let it burn, however. While it is melting, heat one pint milk, and
+stir a little at a time with the dissolved sugar. Then strain it, and
+when cool, pour it into the cream, well beaten. Then freeze.--_Mrs. W.
+C. R._
+
+
+CHOCOLATE ICE CREAM.
+
+Half a pound sweet chocolate, twelve eggs, one gallon milk, two
+tablespoonfuls arrow-root, sugar and vanilla to the taste. Dissolve
+the chocolate in one pint and a half boiled milk. Whip the eggs. Mix
+the arrow-root in a little cold milk, and add to the eggs. Then pour
+on one gallon boiled milk, and put on the fire to thicken. When cool,
+season and freeze.--_Mrs. D. R._
+
+
+_Chocolate Ice Cream._
+
+Three quarts milk, eight eggs, six ounces chocolate dissolved in a
+pint of boiling water, three heaping tablespoonfuls arrow-root well
+mixed in cold milk, one pound and a half of brown sugar, vanilla to
+the taste. Made like custard, and boiled very thick.--_Miss D. D._
+
+
+_Chocolate Ice Cream._
+
+One quart morning's milk, one-quarter of a pound chocolate, one
+teaspoonful vanilla, sugar to the taste. Boil as for table use. When
+ready to freeze, whip in one quart rich cream.
+
+
+COCOANUT ICE CREAM.
+
+One pound grated cocoanut, one pound sugar, one pint cream. Stir the
+grated nut gradually into the cream. Boil gently, or merely heat it,
+so as to thoroughly get the flavor of the nut. Then pour the cream
+into a bowl and stir in the sugar. When cold, stir in three pints
+fresh cream, then freeze.
+
+
+_Cocoanut Ice Cream._
+
+One cocoanut, pared and grated. Mix with a quart of cream, sweeten,
+and freeze.--_Mrs. E. I._
+
+
+_Cocoanut Ice Cream._
+
+One grated nut, three and a half quarts of milk, one pint of cream,
+two tablespoonfuls arrow-root mixed in a little cold milk. Sweeten to
+the taste, and freeze.--_Mrs. D. R._
+
+
+GELATINE ICE CREAM.
+
+Soak one-half package of Cox's gelatine in a pint of morning's milk.
+Boil three pints of milk, and while hot, pour on the gelatine,
+stirring till dissolved. When cold, add two quarts of cream, and
+sweeten and season to your taste. Then freeze. It is improved by
+whipping the cream before freezing.--_Miss E. T._
+
+
+WHITE ICE CREAM.
+
+Three quarts milk, whites of four eggs beaten light, three
+tablespoonfuls arrow-root mixed in a little cold water and added to
+the eggs. Boil the milk and pour over the eggs, etc. Then put on the
+fire and thicken a little. When nearly cold, add a quart of cream.
+Sweeten and season to the taste and freeze.--_Mrs. D. R._
+
+
+_Ice Cream without Cream._
+
+One gallon milk, yolks of two eggs well beaten, whites of twelve eggs
+well beaten. Sweeten and scald the milk, and pour it on the eggs,
+stirring all the time. Put it in the kettle again and let it come to a
+boil. Season to the taste and freeze at once.--_Mrs. E. W._
+
+
+BISQUE ICE CREAM.
+
+One half-gallon of freshly turned clabber, one-half gallon rich sweet
+cream, one good vanilla bean boiled in one-half pint sweet milk, sugar
+to the taste. Churn this five minutes before freezing. One can of
+condensed milk may be used with less clabber. MRS. H. L. S.
+
+
+BUTTERMILK CREAM.
+
+One gallon buttermilk, yolks of eight eggs, and whites of four, well
+beaten; three pints sweet milk. Boil the sweet milk and pour on the
+eggs; then thicken, stirring all the time. When cool stir in the
+buttermilk slowly, season and sweeten to the taste, then
+freeze.--_Mrs. D. R._
+
+
+CARAMEL CUSTARD (_Frozen_).
+
+Make a rich custard, allowing a cup of nice brown sugar to every
+quart. Stew the sugar till it burns a little. Then mix it with the
+custard while both are hot. Boil two sticks cinnamon in the
+custard.--_Mrs. J. J. B._
+
+
+FROZEN CUSTARD.
+
+One quart fresh milk, eight eggs, yolks and whites beaten separately.
+Put the milk on the fire, sweetened to the taste, and let it come to
+boiling heat; then take it off and add the yolks. Then wash the kettle
+and put the custard on the fire again, and let it boil till quite
+thick. Take it off, and when cool enough, add the whites. Flavor with
+lemon or vanilla, and freeze.--_Mrs. C. N._
+
+
+_Frozen Custard._
+
+Twelve eggs, one gallon milk, four lemons, sugar to taste,
+freeze.--_Mrs. Dr. S._
+
+
+BISQUE.
+
+Make one-half gallon rich boiled custard, allowing six eggs to each
+quart. Add, before taking it from the fire, two pounds of macaroon
+almonds. When cold, freeze.--_Mrs. A. P._
+
+
+PLUMBIÈRE.
+
+Make a rich custard, and flavor it when cool with wine and extract of
+lemon. When half frozen, add blanched almonds, chopped citron, brandy
+peaches cut up, and any other brandied or crystallized fruit. Make the
+freezer half full of custard and fill with fruit.
+
+
+FROZEN PUDDING.
+
+Forty blanched almonds pounded rather fine, one ounce citron cut in
+small squares, two ounces currants, two ounces raisins stoned and
+divided. Soak all in two wine-glasses wine, all night. Make custard of
+a pint of cream or milk. If cream, use yolks of four eggs; if milk,
+yolks of eight eggs. Make a syrup of one pound white sugar and a pint
+of water. When nearly boiling, put in the fruit and wine and boil one
+minute. When cool, mix with the custard. Whip whites of the eggs to a
+stiff froth, and add to the custard and syrup after they are mixed.
+Add last a wine-glass of brandy.--_Miss E. W._
+
+
+PLUM PUDDING GLACÉ.
+
+To one pint cream or new milk, stir in thoroughly two tablespoonfuls
+arrow-root. Boil three pints milk, and while boiling add the cold
+cream and arrow-root, also three eggs well beaten, and sugar to the
+taste. When cold season with vanilla bean, and stir in half a pound
+cut citron, half a pound currants, half a pound raisins cut and
+seeded. Freeze hard and serve in moulds.--_Mrs. T._
+
+
+CREAM SHERBET.
+
+Three quarts water, four lemons, whites of six eggs, one pound and two
+ounces sugar, one pint sweet cream. Mix one-half the sugar with the
+cream and eggs, which must be beaten to a stiff froth; mix the rest of
+the sugar with the water and lemons. Mix all together just before
+freezing.--_Mrs. A. P._
+
+
+LEMON SHERBET.
+
+Take one dozen lemons, squeeze out the juice, then slice the rind and
+pour over it six quarts boiling water. Mix three pounds sugar with the
+lemon juice, and one quart milk, brought to a boil and thickened with
+three tablespoonfuls arrow-root or corn-starch. Be careful to remove
+all the seed and most of the rind, leaving only a few slices to make
+the dish pretty. After the lemonade begins to freeze, stir in the
+thickened milk, and the whites of six eggs beaten very light.
+
+
+_Lemon Sherbet._
+
+One dozen good lemons, whites of twelve eggs beaten stiff, three
+pounds white sugar, one gallon water. Stir all well together and add
+one quart nice fresh cream. Stir often while freezing.--_Miss E. T._
+
+
+_Lemon Sherbet._
+
+Two quarts water, four large lemons, one pound and a half sugar,
+whites of six eggs. Rub some lumps of sugar on the rind of the lemons.
+Powder some of the sugar, beat it with the whites of the eggs, and mix
+with the lemonade when it begins to freeze.--_Mrs. M._
+
+
+_A new Recipe for Lemon Sherbet._
+
+Make one and a half gallon rather acid lemonade, grating the peel of
+three or four of the lemons before straining the juice into the water.
+Let it stand fifteen minutes. Then make and add to it the following
+mixture: pour a pint cold water over one box gelatine and let it stand
+half an hour; then pour over it one pint boiling water, and let it
+stand till thoroughly dissolved. Beat the whites of eight eggs with
+two pounds pulverized sugar till as thick as icing; then churn a quart
+rich cream till it is reduced to a pint; then beat the froth of the
+cream into the egg and sugar. Pour in gradually the lemonade, beating
+all the time so as to mix thoroughly, and then freeze. Delicious.
+--_Mrs. F. C. W._
+
+
+ORANGE SHERBET.
+
+One gallon water, twelve oranges, juice of three lemons, whites of six
+eggs. Rub some lumps of sugar on the orange peel. Mix as lemon
+sherbet, and freeze.--_Mrs. M._
+
+
+ORANGE ICE.
+
+One dozen oranges, juice of two lemons, two quarts water; sugar to the
+taste. Rind of four oranges grated on sugar. Freeze as usual.--_Mrs.
+G. D. L._
+
+
+_Orange Ice._
+
+Juice of nine oranges, juice of one lemon, one and one-quarter pounds
+powdered sugar, two quarts water. To be frozen.--_Mrs. I. H._
+
+
+PINEAPPLE ICE.
+
+To a two-pound can of pineapples add three quarts water, half a box
+gelatine (prepared as for jelly), juice of two oranges, whites of four
+eggs. Remove the black and hard pieces of pineapple, then pass it
+through the colander by beating with a potato-masher. Sweeten to your
+taste and freeze.--_Mrs. I. H._
+
+
+_Pineapple Ice._
+
+One large pineapple peeled and finely grated, juice of one lemon, two
+quarts water. Sweeten to the taste, and freeze hard.--_Mrs. G. D. L._
+
+
+_Pineapple Ice._
+
+Dissolve one box gelatine in one gallon water. Beat two pounds
+pineapple through a colander with a wooden pestle. Add the juice of
+two lemons and the juice of two oranges; sweeten to your taste, but
+add more sugar than is required for ice cream.
+
+Beat six eggs separately and stir in the mixture. When half frozen,
+beat rapidly half a dozen times, at intervals.
+
+This makes two gallons when frozen.--_Mrs. E. T._
+
+
+CITRON ICE.
+
+Slice citron, pour on it a rich, hot lemonade, and freeze.--_Mrs. E.
+I._
+
+
+RASPBERRY ICE.
+
+Three quarts juice, one quart water. Sweeten heavily, and after
+putting in the freezer add the whites of six eggs beaten very light.
+The same recipe will answer for currant or cherry ice.--_Mrs. M. C.
+C._
+
+
+WATERMELON ICE (_beautiful and delicious_).
+
+Select a ripe and very red melon. Scrape some of the pulp and use all
+the water. A few of the seeds interspersed will add greatly to the
+appearance. Sweeten to the taste and freeze as you would any other
+ice. If you wish it very light, add the whites of three eggs,
+thoroughly whipped, to one gallon of the icing just as it begins to
+congeal. Beat frequently and very hard with a large iron spoon.--_Mrs.
+J. J._
+
+
+GELATINE ICE.
+
+Let one ounce sparkling gelatine stand an hour in a pint of cold
+water. Then add three pints boiling water, one and one-half pounds
+loaf sugar, one and one-half pint wine, juice of three lemons, rind
+of two lemons. Stir all these ingredients and freeze before allowing
+it to congeal. Delicious.
+
+
+AMBROSIA.
+
+Pare and slice as many oranges as you choose, in a glass bowl.
+Sprinkle sugar and grated cocoanut over each layer.--_Mrs. W C. R._
+
+
+_Ambrosia._
+
+Cut pineapple and orange in slices, sprinkle with sugar, and put in a
+deep dish alternately to form a pyramid. Put grated cocoanut between
+each layer. If you like, pour good Madeira or sherry wine over the
+dish.--_Mrs. T._
+
+
+PINEAPPLE.
+
+Peel and slice thin, just before eating. Sprinkle pulverized sugar
+over it, but nothing else, as the flavor of this delicious fruit is
+impaired by adding other ingredients. Keep on ice till wanted.--_Mrs.
+S. T._
+
+
+WATERMELONS.
+
+Keep on ice till wanted. If lacking in sweetness, sprinkle powdered
+sugar over them.--_Mrs. S. T._
+
+
+CANTALEUPES.
+
+Cut out carefully the end with the stem, making a hole large enough to
+admit an apple. With a spoon, remove the seed. Fill with ice, replace
+the round piece taken out, and place on end. Eat with powdered sugar,
+salt, and pepper.--_Mrs. S. T._
+
+
+PEACHES AND CREAM.
+
+While the first course is being served, peaches should be pared and
+split, and the stones removed. Lay in a glass bowl and sprinkle
+liberally with powdered sugar. No fruit should be sweetened till just
+before eating. Ornament the edges of the bowl with any handsome,
+glossy leaves convenient, and serve with cream.--_Mrs. S. T._
+
+
+STRAWBERRIES
+
+Should never be washed unless sand or earth adheres to them. Cap
+carefully while the first course is being served, or, if more
+convenient, you may cap in the morning, but never sweeten till just
+before eating, as sweetening long beforehand extracts the juice and
+makes the fruit tough. Set it on ice, or in a refrigerator. No ice
+must be put on fruit. Serve with cream that has been set on ice.
+Decorate the edges of the bowl with strawberry leaves.
+
+The same directions will apply to raspberries, blackberries, and
+dewberries. Whortleberries may be washed, picked, and drained, though
+not sweetened till dinner.--_Mrs. S. T._
+
+
+
+
+PRESERVES AND FRUIT JELLIES.
+
+
+Always make preserves in a porcelain or brass kettle. If the latter,
+have it scoured first with sand, then with salt and vinegar. Then
+scald it and put in the sugar and water for the syrup.
+
+In peeling fruit, throw it into cold water to keep it from turning
+dark, and let it remain there till you are ready to throw it in the
+boiling syrup. Bear in mind that exposure to the air turns peeled
+fruit dark.
+
+Boil rather quickly. In preserving fruit whole, boil it a short time
+in the syrup, take it out, let it get cold, and then put it again in
+the kettle.
+
+Cut sugar is best for preserves which you wish to be clear and
+light-colored, but nice brown sugar is best for dark-colored jams and
+marmalades, such as those made of blackberries, raspberries,
+whortleberries, etc.
+
+The best peaches for preserving, brandying, or pickling, are white
+freestone peaches, not quite ripe enough to eat with cream. Pears and
+quinces also should be preserved before they are quite ripe enough for
+eating. They should be parboiled before eating. No fruit should be
+over-ripe when preserved. Damsons and blue plums should be slit
+lengthwise with a pen knife, and set in the sun before preserving,
+which will render it easy to extract the stones. Cherries also should
+be stoned before preserving. A piece of paper dipped in brandy and
+laid on top the preserves will help to keep them. I would suggest to
+housekeepers that they always put their preserves in glass jars with
+screw tops. By this means they can readily inspect it and see if it is
+keeping well, without the trouble of untying the jar and looking
+inside, as would be necessary in the case of stone jars.
+
+Set the jar of preserves, if they become dry or candied, in a pot of
+cold water, which allow to come gradually to a boil. If the preserves
+ferment, boil them over with more sugar.
+
+The great secret of making nice fruit jelly is to boil the syrup well
+before adding the sugar (which should always be loaf or cut), and you
+should allow a pound of sugar to a pint of the juice in acid fruit
+jellies, though less will answer for sweet fruit. By boiling the syrup
+well before adding the sugar, the flavor and color of the fruit are
+retained. Keep the jelly in small, common glasses.
+
+
+SWEETMEAT PRESERVES.
+
+Cut the rind in any shapes fancied (such as flowers, fruits, leaves,
+grapes, fish, etc.), put it in brine strong enough to float an egg,
+cover closely with grape leaves, and set away the jar. When ready to
+make the preserves, soak the rind in fresh water, changing it till all
+taste of salt is removed from the rind. Dissolve four tablespoonfuls
+pulverized alum in one gallon water. Lay the rind in this, covered
+closely with grape or cabbage leaves. Simmer till it becomes a pretty
+green, then soak out the alum by throwing the rind in soft water.
+
+Pour boiling water on half a pound white ginger, and let it stand
+long enough to soften sufficiently to slice easily in thin pieces
+(retaining the shapes of the races as much as possible). Then boil it
+an hour in half a gallon water, and add one ounce mace and two pounds
+best cut sugar. This makes a thin syrup, in which boil the rind gently
+for half an hour, adding water to keep the rind covered with syrup.
+
+Set the kettle away for four days and then boil again as before,
+adding two pounds sugar and more water, if necessary. Repeat the
+boiling six or seven times, till the syrup is rich and thick and
+sufficient to cover the rind.
+
+The quantity of seasoning given above is for three gallons rind. Allow
+two pounds sugar to each pound fruit. This sweetmeat keeps
+indefinitely and never ferments.--_Mrs. F. M. C._
+
+
+WATERMELON OR MUSKMELON MARMALADE.
+
+Weigh twelve pounds rind, previously soaked in brine, and the salt
+extracted by fresh water, parboil, put on with twelve pounds sugar
+made into a thin syrup, and boil to pieces. Add the peelings of twelve
+oranges and twelve lemons, previously soaked in water, cut in strips
+and boiled extremely soft, the water being changed three times while
+boiling. Stir constantly from the bottom with a batter-cake turner.
+Cook very thick. Put in wide-mouthed glass jars.--_Mrs. S. T._
+
+
+RIPE MUSKMELON OR WATERMELON PRESERVES.
+
+During the summer, peel and slice indifferent cantaleupes (such as you
+do not care to eat), especially such as are not quite ripe. Throw them
+into brine, together with your thickest watermelon rinds, peeling off
+the outside skin. When you have enough, weigh them, throw them in
+fresh water, which change daily till the salt is extracted. Boil in a
+preserving kettle till soft enough to pierce with a straw. Make a
+syrup, allowing one pound sugar for each pound fruit. When it boils,
+put the rind in it and simmer steadily till the rind is transparent
+and the syrup thick. When cool, add the juice and grated rind of
+twelve lemons. Let it stand in a bowl several days. Then strain the
+syrup (which will have become thin), boil it again, pour over the
+rind, and put the preserves in glass jars with screw tops.--_Mrs. S.
+T._
+
+
+RIPE MUSKMELON PRESERVES.
+
+Peel and slice the melons, soak them twenty-four hours in salt water,
+twenty-four hours in alum water, and twenty-four hours in fresh water,
+changing the latter several times. Then make a strong ginger tea, in
+which boil them slowly till they taste of ginger.
+
+Make a syrup, allowing a pound and a half sugar to each pound fruit,
+and adding mace and sliced ginger (the latter must be soaked in
+boiling water twelve hours before it is wanted). Cook the melon in the
+syrup till clear and tender. You may use sliced lemons as a seasoning
+instead of ginger.--_Mrs. R. L._
+
+
+PINEAPPLE PRESERVES.
+
+Parboil the pineapples, then peel and cut in thick slices, carefully
+taking out the cores, which, if allowed to remain, will cause the
+preserves to ferment. Put a pound of sugar to a pound of fruit, and
+let it remain all night to make the syrup. Boil then till done,
+without adding a drop of water to the syrup. --_Mrs. F. C._
+
+
+ORANGE PRESERVES.
+
+Peel a thin rind off the oranges and make a hole in each end, getting
+out all the seed. Pour boiling water over them and let them stand till
+next morning. If the water tastes bitter, search for seed. Pour
+boiling water over them every day, as long as the bitterness remains.
+Boil till soft enough to run a straw through them. Add a pound and a
+half sugar to each pound fruit. Make a thin syrup of half the sugar,
+and boil the oranges in it a short time. Let them stand in the syrup
+three days, then pour the syrup from the fruit, put the rest of the
+sugar to it, and boil it down thick. Then pour it over the fruit. A
+few lemons added is a great improvement.--_Mrs. J. H._
+
+
+ORANGE MARMALADE.
+
+Peel the oranges, taking all the seed and tough skin out of them. Cut
+the peel in small pieces, put in cold water and boil till tender. Make
+a syrup, one pound sugar to one pint water. Put a pound of the oranges
+(mixed with the peel) to a pint of the syrup, and boil all for two
+hours.--_Mrs. C. C. McP._
+
+
+ORANGE MARMALADE.
+
+The day before making, peel one dozen oranges (no matter how sour and
+indifferent). Throw the peel in a bucket of water, take out the seed,
+cut up the pulp fine with a pair of old scissors. Then take the peel,
+cut it in thin strips and throw it into fresh water. Pare and slice
+pippins (or any other nice apple). Weigh six pounds of them, stew with
+a little water till perfectly done, and set away. Next day, run this
+pulp through a colander into a preserving kettle. Add six pounds sugar
+and boil slowly, constantly scraping from the bottom.
+
+Take the orange peel (which should have been left in soak all night),
+boil till perfectly soft and free from bitterness, changing the water
+three times while boiling. In another preserving kettle, simmer this
+with the orange pulp and two pounds sugar. When both are nearly done,
+turn the oranges into the apples and cook them very thick. Cool in a
+bowl, and then put in a glass jar with a screw top.--_Mrs. S. T._
+
+
+SLICED LEMON PRESERVES.
+
+Take large, firm lemons, not quite ripe, cut in slices one-quarter
+inch thick, and take out the seed. Soak in brine a week. Then soak
+several days in clear water, changing the water twice a day. When all
+the salt and the bitter taste are extracted, weigh the lemons and boil
+till tender enough to pierce with a straw. Make a thin syrup, allowing
+one pound of sugar to each pound of fruit. Put the lemons in and let
+them simmer slowly a good many hours. Pour into a large bowl and let
+it remain there several days. At the end of that time strain the syrup
+(which will have become thin), put the lemons in it again, and boil
+till they jelly. When cool put in a glass jar with a screw top. The
+same recipe may be used for oranges.--_Mrs. S. T._
+
+
+LEMON MARMALADE.
+
+Every housekeeper should keep a large jar, or other nice vessel,
+filled with brine, in which she may throw lemon peels after being
+deprived of the grated rind and juice, used for creams, jellies, etc.
+These may remain any length of time, to suit one's convenience. Before
+preserving, soak in pure water till all the taste of salt is
+extracted. Boil till soft enough to pierce with a straw. Then put in a
+preserving kettle nine pounds cut sugar and one quart water. As soon
+as it boils, add six pounds lemon peel and three pounds nice sliced
+apples (pippins are best). Boil till very thick.--_Mrs. S. T._
+
+
+LEMON PRESERVES
+
+May be made of lemon peel, prepared exactly by the above recipe. Put
+the peel in a preserving kettle and keep covered, while boiling in
+clear water, till you can run a straw through it. Then throw it into a
+rich syrup (one pound sugar to one of lemon peel), and boil a long
+time. Put in a bowl till the next day; then take the syrup (which will
+be somewhat thin) and boil again till very thick. Pour it over the
+lemon, and when cold it will be jellied.--_Mrs. S. T._
+
+
+PEACH PRESERVES.
+
+Pare white freestone peaches, not quite ripe. Split in half, take out
+the stones, and throw the peaches in a bucket of water to prevent them
+from turning dark. Make a syrup of white sugar, using as many pounds
+of sugar as you have pounds of peaches. When it has boiled thick, put
+in as many peaches as will cover the bottom of the kettle. Let them
+boil till nearly done; then take them out, one by one, in a perforated
+spoon. Lay them in dishes and set in the sun. When all the peaches
+have been carried through this process, put back the first dish of
+peaches in the kettle, taking them out when a pretty amber color, and
+so on till all have been boiled twice. Meantime the peach-kernels
+should have been scalded and skinned. Put them in the boiling syrup,
+which must be kept on the fire till very thick. Put the peaches when
+cool in glass jars, and pour the syrup over them. In a few days
+examine, and if the syrup has become thin, boil again.--_Mrs. S. T._
+
+
+_Peach Preserves._
+
+Pare, and add to a pound of peaches one and one-quarter pounds best
+sugar. Cook very fast for a few moments, in a porcelain kettle. Turn
+out in a bowl, cover with muslin or cambric, set in the sun, stirring
+every day till they seem quite transparent. They retain their flavor
+much better this way than when cooked on the fire. Put in jars, cover
+with paper saturated with brandy, and tie up tightly to exclude the
+air.--_Mrs. P. W._
+
+
+PEACH MARMALADE.
+
+Boil twelve pounds soft peaches in a little water. When reduced to a
+pulp, run through a colander and boil again till very thick,
+constantly scraping from the bottom. Add half a pound sugar to one
+pound fruit. Cool in a bowl, and then put in glass jars with screw
+tops. Pear marmalade may be made by the same recipe, and also apple
+marmalade, except that you flavor the last with lemon juice and
+rind.--_Mrs. S. T._
+
+
+BRANDY PEACHES.
+
+For twelve pounds large freestone Heath peaches, not quite ripe and
+delicately pared, make a syrup of four pounds sugar. Scald a few
+peaches at a time in the syrup, till all have gone through this
+process. Place on dishes to cool. Then put in glass jars and add
+enough good whiskey or brandy to the syrup to cover the peaches. Any
+spirit will do, if strong enough. Add a few blanched peach-kernels. In
+a few days see if more liquor or sugar is required. If so, drain off
+the syrup, add what is needed, and pour again over the fruit. It is a
+mistake to put too much sugar. Always use freestone peaches.--_Mrs. S.
+T._
+
+
+_Brandy Peaches._
+
+Put the peaches (a few at a time) in boiling lye. Let them remain five
+minutes, to loosen the fur. Then take them out and wipe perfectly
+clean and white. Then drop them in cold water. Boil them gently in a
+rich syrup till a straw will pierce them. Then put in a jar, and mix
+equal parts of French brandy with the syrup. Carefully exclude the
+air.--_Mrs. G. N._
+
+
+PEAR PRESERVES.
+
+Scald the fruit, but do not let it remain till it comes to pieces.
+Boil till clear, in a syrup made of as many pounds of sugar as you
+have of fruit.--_Mrs. J. J. A._
+
+
+PRESERVED APPLES FOR WINTER USE.
+
+Pare and slice pippins. Put to each pound apples half a pound sugar,
+and to every eight pounds thus sweetened one quart water, a few
+cloves, the thin rind and juice of a lemon. Stew till clear, and eat
+with cream.--_Mrs. B. J. B._
+
+
+APPLE MANGE.
+
+Stew and mash well three pounds pippins, then add three pounds sugar.
+Just before they are done, add a few drops lemon juice. Put in moulds
+and it will keep two years. Turned out and sliced, it is a nice dish
+for tea. Quinces are as nice as apples, prepared this way.--_Mrs. B.
+J. B._
+
+
+CRAB APPLE PRESERVES.
+
+Put the crab apples in a kettle, with some alum, keeping them
+scalding hot for an hour. Take them out, skin and extract the seed
+with a small knife, leaving on the stems. Put them in cold water
+awhile, then take them out, wipe them and put them in a syrup made of
+as many pounds sugar as you have of fruit. Let them stew gently till
+they look clear, then take them out and let the syrup boil longer.
+Siberian crabs may be preserved in the same way, except that they are
+not peeled and cored.
+
+
+QUINCE JAM.
+
+Pour boiling water over them and let them remain till the skin rubs
+off easily. Then peel them and cut off the fair slices. To each pound
+put twelve ounces sugar, and let them stew together till the syrup is
+sufficiently thick.
+
+Quince preserves may be made by the same recipe as that used for
+pears.
+
+
+DAMSON PRESERVES.
+
+With a sharp penknife, cut a long slit lengthwise in each damson.
+Spread in dishes and set in the sun till the seed comes out readily.
+Then boil till thoroughly done in a thick syrup made of as many pounds
+sugar as there are pounds of damsons.
+
+Preserve green gage plums and other plums by the same recipe.--_Miss
+P._
+
+
+FOX GRAPE PRESERVES.
+
+Seed the grapes, then pour scalding water on them and let them stand
+till cold; then draw off the water, put one pound sugar to one pound
+of grapes, and boil gently about twenty minutes.--_Mrs. A. D._
+
+
+CHERRY PRESERVES.
+
+Wash, pick and stone the cherries, saving the juice. Allow one pound
+sugar to each pound fruit. Boil the juice and sugar to a thick syrup,
+then put in half the cherries and stew till nearly done. Take them out
+with a perforated spoon and lay on dishes. Pat in the other half, let
+them stew as long as the first; then take out and lay in dishes.
+Meantime boil the syrup gently. When the cherries are cool, put them
+again in the syrup and boil a short time. Pour in a large bowl and
+cool, then put in glass jars and cover tightly.
+
+Scarlet short stems and large wax cherries are best for
+preserving.--_Mrs. S. T._
+
+
+STRAWBERRY PRESERVES.
+
+Cap the berries. Put one and a half pounds sugar to each pound fruit.
+Let them stand two or three hours, and then boil thirty minutes.
+
+
+STRAWBERRY JAM.
+
+Cap and wash the berries, and put them on to stew with a very small
+quantity of water. Stir constantly. When thoroughly done and mashed to
+a soft pulp, add one pound sugar to each pound fruit. The advantage of
+adding sugar last is that it preserves the color and flavor of the
+fruit. Stew till sufficiently thick, scraping constantly from the
+bottom with a batter-cake turner.--_Mrs. S. T._
+
+
+RASPBERRY JAM.
+
+Wash and pick the berries, boil with a little water, mashing and
+scraping from the bottom as they simmer. When reduced to a thick pulp,
+add one-half pound sugar to each pound berries. Stew till very thick,
+scraping constantly from the bottom. Cool in a large bowl, then put in
+a glass jar with screw top. Blackberry, Dewberry, and Whortleberry Jam
+may be made by the same recipe.
+
+
+FIG PRESERVES.
+
+Pick the figs fully ripe the evening before. Cut off about half the
+stem, and let them soak all night in very weak salt and water. Drain
+off the salt water in the morning and cover them with fresh. Make a
+thick syrup, allowing three-quarters pound loaf sugar to each pound
+fruit. When it boils, drop the figs carefully in and let them cook
+till they look clear. When done take from the fire and season with
+extract of lemon or ginger.
+
+The figs must not be peeled, as the salt water removes the roughness
+from the skin and keeps the fruit firm and hard.--_Miss A. S._
+
+
+TOMATO PRESERVES (_either ripe or green_).
+
+The day before preserving, peel and weigh eight pounds pale yellow,
+pear-shaped or round tomatoes, not quite ripe; spread on dishes
+alternate layers of tomato and sugar, mixing with the latter the
+grated rind and juice of four lemons. In the morning, drain off the
+juice and sugar and boil to a thick syrup. Drop in half the tomatoes
+and boil till transparent. Take up with a perforated spoon and put on
+dishes to cool. Then carry the other half through exactly the same
+process. Then strain the juice, wash the kettle, and put in the juice
+again. When it boils hard, put in again the first boiled tomatoes.
+Take them out when they become amber color, and put in the rest. When
+they are all boiled to an amber color, and cooled on dishes, put them
+in half-gallon glass jars, and add the syrup after it has been boiled
+to a thick jelly.--_Mrs. S. T._
+
+
+GREEN TOMATO SWEETMEATS.
+
+Slice the tomatoes and soak them a day and night in salt and water,
+then in fresh water for an hour or two, then scald in alum water with
+grape leaves. When taken out of alum water, put in cold water to cook.
+Scald in ginger-tea and again put in cold water, while you make the
+syrup. To each pound tomatoes put one and a quarter pounds sugar and a
+few races of white ginger. Cook the tomatoes till clear, the syrup
+till thick. When cool, season the syrup with essence of lemon and pour
+over the tomatoes.--_Mrs. C. M._
+
+
+RECIPE FOR PUTTING UP FRUIT.
+
+For fruit not very acid, weigh one-quarter of a pound white sugar to
+one pound fruit perfectly ripe. After sprinkling the fruit with sugar,
+put it in a preserving kettle and let it just come to a boil. Then put
+it quickly in glass self-sealing cans, being careful to screw down
+the tops tightly.--_Mrs. Dr. E. T. R._
+
+
+CANDIED FRUIT.
+
+Preserve the fruit, then dip it in sugar boiled to a candied
+thickness, and dry it. Grapes and some other fruits may be dipped in
+uncooked.
+
+
+LEMON CONSERVES.
+
+Wash and dry ten lemons. Pare the yellow rind off clear of the white,
+and beat it in a mortar with double its weight of sugar. Pack closely
+in a jar and cover with part of the sugar.--_Mrs. T._
+
+
+ORANGE CONSERVES.
+
+Cut the peel in long, thin strips, and stew in water till all
+bitterness is extracted. Drain off this water and stew again in a
+thick syrup, allowing one pound sugar to each pound peel. Put away in
+a cool place for flavoring puddings, pies, etc.
+
+
+PEACH CONSERVES.
+
+Pare the peaches and cut from the stone in thick slices. Make a syrup,
+allowing three-quarters pound sugar to each pound fruit. Boil the
+peaches and put them on dishes to dry. As they dry, roll them in
+granulated sugar, and pack in jars or boxes.--_Mrs. W. P._
+
+
+GOLDEN SYRUP.
+
+Five pounds white sugar; one quart water. Let it boil two or three
+minutes, then add two pounds strained honey. It will keep for
+months.--_Mrs. D. C._
+
+
+BLACKBERRY JELLY.
+
+Crush one quart blackberries with one pound best loaf sugar. Cook it
+over a gentle fire till thick, then add one gill best brandy. Stir it
+while over the fire, then put it in pots.--_Mrs. E._
+
+
+CURRANT JELLY WITHOUT COOKING.
+
+Press the juice from the currants and strain it. To one pint juice
+put one pound white sugar. Mix together till the sugar is dissolved.
+Then put them in jars, seal them and expose them to a hot sun two or
+three days.--_Mrs. E._
+
+
+CURRANT JELLY.
+
+Pick ripe currants from the stem, and put them in a stone jar. Then
+set the jar in an iron pot and let the fruit boil till the juice is
+extracted. Pour in a flannel bag and let it drip through--without
+squeezing, however, as this makes it cloudy.
+
+To each pint of juice add one pound good white sugar. Boil about
+twenty minutes and keep it well skimmed. Put in the glasses while hot,
+and sun daily.--_Mrs. P. W._
+
+
+CRANBERRY JELLY.
+
+Wash and pick the cranberries, put them in the preserving kettle with
+a very small quantity of water, cover closely and stew till done. Pour
+through a jelly bag or coarse towel, without squeezing, as this will
+prevent it from being clear. Measure and pour the liquid into the
+preserving kettle. Let it boil up and remove the scum, then add the
+sugar, cut or loaf, one pound to a pint. Boil about twenty minutes, or
+until it jellies. It preserves the color of fruit jellies to add the
+sugar as late as possible.--_Mrs. S. T._
+
+
+APPLE JELLY.
+
+Take half a peck of pippin apples, wash them clean, slice them from
+the core, put them in a preserving kettle with a quart of water. Boil
+till entirely soft, then strain through a flannel bag. To each pint of
+juice add one pound white sugar and the juice of three lemons. Boil
+till jellied. Do not stir while boiling.--_Mrs. P. W._
+
+
+_Apple Jelly._
+
+Pare and stew sour, juicy apples (Greenings are best), in enough water
+to cover them. Strain as for currant jelly. Allow a pound of sugar
+for each pound of juice. Put them together and strain. Boil four or
+five minutes, skimming thoroughly.--_Mrs. M. B. B._
+
+
+_Apple Jelly._
+
+Take any number of juicy apples, put them in a porcelain kettle, and
+boil to rags. Then strain them through a cloth or sieve. Put a pound
+of loaf sugar to each pint of the juice, and boil till it jellies.
+Flavor with the seed beaten in a mortar, and put in while the apples
+are cooking.--_Mrs. G. W._
+
+
+CRAB APPLE JELLY.
+
+Slice the apples, take out the cores and seed, as they make the jelly
+bitter. Put them in a kettle cover with water, and boil till quite
+soft, keeping it well skimmed. Pour the pulp in a jelly bag, and let
+it drip through. To each pint of juice, add one pound and a half of
+sugar. Pour in the glasses while hot. Delicious with meats.--_Mrs. P.
+W._
+
+
+QUINCE JELLY.
+
+Make the same as apple jelly, only do not pare or core the fruit, as
+much of the jelly is contained in those parts. Or, you may take the
+sound parings and cores, stew them and strain the liquor twice, and
+you will have a jelly as nice as that made from the fruit. To each
+pound of juice allow one pound of sugar. Boil fifteen minutes.--_Mrs.
+M. B. B._
+
+
+ORANGE JELLY.
+
+Grate the rinds of two Seville and two China oranges, and two lemons.
+Squeeze the juice of six oranges and three lemons. Add one and a
+quarter pounds of loaf sugar and one-quarter of a pint of water, and
+boil till it jellies. Have ready a quart of isinglass jelly, made
+quite stiff. Put it to the syrup and let it boil up once. Then strain
+it and put it in a mould.--_Mrs. V. P. M._
+
+
+JELLY ORANGES.
+
+Dissolve one package gelatine in one cup cold water, afterwards adding
+two cups boiling water to thoroughly dissolve it. Add then three cups
+white sugar, one-quarter teaspoonful cinnamon, grated rind of three
+oranges, juice of twelve fine oranges. Strain through a flannel bag
+into a pitcher, without shaking or squeezing. Extract the pulp from
+the orange, by making a hole in one end of it large enough to admit a
+mustard spoon. Soak the rind a few hours, and then pour the jelly into
+each orange through the hole at the end. Then set aside to congeal.
+Garnish with orange leaves. Cut each orange in two. A very ornamental
+dish.--_Mrs. McG._
+
+
+GREEN GRAPE JELLY.
+
+Gather Catawba grapes before ripening. Pick them from the stem, wash
+them, and put them in a stone jar. Set the jar in a kettle of cold
+water over a hot fire. When the juice comes out of the grapes, take
+the kettle off and strain the grapes. To each pint of juice put one
+pound of the best loaf sugar. Boil twenty minutes in the kettle. Ripe
+grape jelly may be made in the same way.--_Mrs. E._
+
+
+GRAPE JELLY.
+
+The chief art in making jelly is to boil it continuously, slowly and
+gently. It will not harden well if the boiling stops, even for a few
+moments. To preserve the true color and flavor of fruit in jellies or
+jams, boil well before adding the sugar; in this way the water
+contained in all fruit juices is evaporated. Heat the sugar before
+adding it. In making grape jelly, pick the grapes from their stems,
+wash them, put them over the fire in a vessel containing a little
+water, to keep them from burning. Stew a few moments; mash gently with
+a silver spoon, strain, and to every pint of juice, allow one pound of
+white sugar. After the juice comes to the boiling point, boil twenty
+minutes, pour it over the heated sugar, and stir constantly till all
+is dissolved. Then fill the jelly glasses.--_J. I. M._
+
+
+REMEDY FOR MOULDINESS IN FRUIT JELLIES.
+
+Fruit jellies may be preserved from mouldiness by covering the surface
+one-quarter of an inch deep with finely pulverized loaf sugar. Thus
+protected, they will keep for years.--_Mrs. R. C. M. W._
+
+
+TOMATO JELLY.
+
+Take ripe tomatoes, peel them carefully, cutting out all the seams and
+rough places. To every pound put half a pound of sugar. Season with
+white ginger and mace. Boil to a stiff jelly, then add enough good
+cider vinegar to keep it.--_Mrs. Dr. P. C._
+
+
+SUGAR CANDY.
+
+Two cupfuls sugar, one cupful water, one wineglassful vinegar, one
+tablespoonful butter. Cook ten or fifteen minutes.--_Mrs. Dr. J._
+
+
+_Sugar Candy._
+
+Three cupfuls sugar, half a cupful vinegar, half a cupful water, juice
+of one lemon. Boil without stirring, till brittle. Pour on a buttered
+dish and pull till white and light.--_Mrs. McG._
+
+
+SUGAR KISSES.
+
+Whisk the whites of four eggs to a stiff froth and stir in half a
+pound sifted white sugar. Flavor as you like. Lay it when stiff in
+heaps the size of a small egg, on white paper. Lay on a board half an
+inch thick and put in a hot oven. When a little yellowish, slip off
+two of the kisses with a knife and join the bottom parts together.
+Continue till all are thus prepared.--_Mrs. R._
+
+
+NUT CANDY.
+
+Make sugar candy by one of the foregoing receipts, but instead of
+pouring it into a dish, drop it at intervals over a buttered dish. On
+each bit of candy thus dropped, lay half the kernel of an English
+walnut, and when a little cool, pour half a spoonful of sugar candy on
+top. Candy of almonds, pecans, or palm nuts may be made by the same
+recipe.--_Mrs. S. T._
+
+
+CREAM CANDY.
+
+Two pounds of sugar, half a cup water, two tablespoonfuls vinegar, one
+tablespoonful butter. Boil twenty minutes. Season with lemon or
+vanilla, just as you take it off. Put in a dish and stir till
+cold.--_Mrs. McN._
+
+
+MOLASSES CANDY.
+
+Boil one quart molasses in a rather deep vessel. Boil steadily,
+stirring from sides and bottom. When a little, poured in a glass of
+cold water, becomes brittle, it is done. Pour in a buttered dish and
+pull as soon as cool enough to handle, or you may stir in, when it is
+nearly done, some picked kernels of the common black walnut. Boil a
+little longer, pour on a buttered dish, and cut in squares just before
+it gets cold.--_Mrs. S. T._
+
+
+CARAMELS.
+
+One cake (half a pound) of Baker's chocolate broken up, four pounds
+brown sugar, half a pound fresh butter, one pint of milk. Pour the
+milk in a preserving kettle and pour the other ingredients into this.
+Let it boil at least half an hour, stirring frequently. When done, a
+crust of sugar will form on the spoon and on the side of the kettle.
+Pour in a large tablespoonful extract of vanilla, take from the fire
+and stir rapidly till it begins to thicken like mush. Then pour
+quickly into buttered dishes or pans, and when nearly cold cut into
+small squares.--_Mrs. S. T._
+
+
+_Caramels._
+
+Three pounds white sugar, half a pound of chocolate, one pint milk,
+six ounces of butter. Boil three-quarters of an hour and stir
+constantly.--_Mrs. R. C._
+
+
+CHOCOLATE CARAMELS.
+
+Two and one-half pounds of sugar, three-quarters pound of chocolate,
+one quarter pound of butter, half a pint of milk or cream.--_Mrs. W.
+C. R._
+
+
+CREAM CHOCOLATE.
+
+One cupful of cream, with enough white sugar to thicken it. Boil till
+thick, and when cold, roll up in little balls and put them on a dish
+on which has been poured some melted chocolate. Then pour over them
+with a spoon some melted chocolate. When quite cool, cut apart and
+trim off the edges, if uneven. This cream should be seasoned with a
+few drops of vanilla and the dish should be buttered.--_Miss N._
+
+
+COCOANUT CARAMELS.
+
+One-quarter pound Baker's chocolate (half cake), one-quarter pound
+butter, two pounds nice brown sugar, one teacup rich milk. Stew half
+an hour or till thick. Add a grated cocoanut. Stir till it begins to
+boil again. Take from the fire, stir in a tablespoonful vanilla, and
+pour into buttered dishes. When cool enough to handle, make into
+balls, the size of a walnut and place on buttered dishes.--_Mrs. S.
+T._
+
+
+_Cocoanut Caramels._
+
+Pour a teacup of boiling milk over one-quarter cake of pounded
+chocolate. Let it steep an hour, then add one and one-quarter pounds
+of white sugar, and the milk of a cocoanut. Boil till perfectly done.
+Then remove from the fire, adding the grated cocoanut. Season with
+vanilla, pour in buttered dishes, and cut in blocks.--_Mrs. W. C._
+
+
+COCOANUT BALLS.
+
+Wet two pounds of sugar with the milk of a cocoanut. Boil and stir
+till it begins to granulate. Then stir in the cocoanut grated fine.
+Boil a short time longer, then pour into buttered dishes, and as soon
+as it can be handled make into balls.--_Mrs. J. M._
+
+
+COCOANUT DROPS.
+
+The white part of a grated cocoanut, whites of four eggs well beaten,
+one-half pound sifted white sugar. Flavor with rose water or lemon.
+Mix all as thick as can be stirred; lay in heaps half an inch apart,
+on paper or on a baking-pan, in a hot oven. Take them out when they
+begin to look yellowish.--_Mrs. R._
+
+
+ALMOND MACAROONS.
+
+One-half pound almonds, blanched and pounded, with a teaspoonful
+essence of lemon, till a smooth paste. Add an equal quantity of sifted
+white sugar and the whites of two eggs. Work well together with a
+spoon. Dip your hand into water and work them into balls the size of a
+nutmeg. Lay them on white paper an inch apart, then dip your hand in
+water and smooth them. Put them in a slow oven for three-quarters of
+an hour. Cocoanut may be used instead of almonds.--_Mrs. M. G. H._
+
+
+
+
+WINE.
+
+
+Be sure to get perfectly ripe fruit for making wine, but do not gather
+it immediately after rain, as it is watery then and less sweet than
+usual.
+
+Be very careful to stop the wine securely as soon as fermentation
+ceases, as otherwise it will lose its strength and flavor. Watch
+carefully to see when fermentation ceases.
+
+Strawberry wine makes a delicious flavoring for syllabub, cake, jelly,
+etc., and so does gooseberry wine. Dewberries make a prettier and
+better wine than blackberries, and have all the medicinal virtues of
+the latter.
+
+The clearest wine is made without straining, by the following process:
+Take a tub or barrel (a flour-barrel for instance), and make a little
+pen of sticks of wood at the bottom. On top of this pen lay an armful
+of clean straw. Bore a hole in the side of the tub or barrel as near
+the bottom as possible, and set it on a stool or box so as to admit of
+setting a vessel underneath it. After mashing the berries intended for
+wine, put them on top the straw, and let the juice drain through it
+and run through the hole at the side of the tub or barrel into the
+vessel set beneath to catch it. Be careful to have this vessel large
+enough to avoid its being overrun. Any open stone vessel not used
+before for pickle will answer, or a bucket or other wooden vessel may
+be used. Let the berries remain on the straw and drain from evening
+till the next morning. Some persons make a slight variation on the
+process above described, by pouring hot water over the berries after
+putting them on the straw. After the draining is over, an inferior
+sort of wine may be made by squeezing the berries.
+
+The following process will make wine perfectly clear: To a half-gallon
+of wine put two wine-glasses of sweet milk. Stir it into the wine and
+pour it all in a transparent half-gallon bottle. Stop it and set it by
+for twenty-four hours, at the end of which time the wine will be
+beautifully clear, the sediment settling with the milk at the bottom.
+Pour off the wine carefully into another bottle, not allowing any of
+the sediment or milk to get into the fresh bottle. The same directions
+apply to vinegar.
+
+
+BLACKBERRY WINE.
+
+Fill large stone jars with ripe black or dewberries. Cover them with
+water, mash them, and let them stand several hours, or, if freshly
+gathered, let them stand all night. Then strain through a thick cloth
+and add three pounds white sugar to each gallon of juice. Let the wine
+stand a few days in the jars, stirring and skimming each day. Put it
+in a demijohn, but do not cork it up for some time.--_Mrs. M. D._
+
+
+_Blackberry Wine._
+
+Measure the berries and bruise them; to every gallon adding one quart
+of boiling water. Let it stand twenty-four hours, stirring
+occasionally; then strain off the liquor into a cask, adding two
+pounds sugar to every gallon. Cork tight and let it stand till the
+following October, when it will be ready for use without further
+boiling or straining.
+
+
+_Blackberry Wine._
+
+One bushel very ripe berries makes ten gallons wine. Mash the berries
+as fine as possible and pour over them a water-bucket of clear spring
+water. Cover it and let it stand twenty-four hours to ferment. Next
+day strain through a cloth, and to every three quarts juice add two
+quarts clear cold water and five pounds common brown sugar. Pour in a
+demijohn or runlet, reserving some to fill the vessel as fermentation
+goes on. After six or eight days, put to every ten gallons one-half
+box gelatine. After two weeks, cover the bung-hole with a piece of
+muslin. Two or three weeks later, cork tightly and then leave
+undisturbed for six months. After that time, bottle and seal. Superior
+currant wine may be made by this recipe.--_Mrs. F._
+
+
+_Blackberry Wine._
+
+Fill a large stone jar with the ripe fruit and cover it with water.
+Tie a cloth over the jar and let them stand three or four days to
+ferment; then mash and press them through a cloth. To every gallon of
+juice add three pounds of brown sugar. Return the mixture to the jar
+and cover closely. Skim it every morning for more than a week, until
+it clears from the second fermentation. When clear, pour it carefully
+from the sediment into a demijohn. Cork tightly, set in a cool place,
+When two months old it will be fit for use.--_Mrs. Gen. R. E. Lee._
+
+[Copied from a recipe in Mrs. Lee's own handwriting.]
+
+
+GRAPE WINE.
+
+Take any convenient quantity of perfectly ripe grapes. Mash them so as
+to break all the skins, and put them in a tub or other clean vessel,
+and let them remain twenty-four hours; with a cider-press or other
+convenient apparatus, express all the juice, and to each gallon of
+juice thus obtained add from two to two and a half pounds of white
+sugar (if the grapes are sweet, two pounds will be enough), put the
+juice and sugar in a keg or barrel, and cover the bung-hole with a
+piece of muslin, so the gas can escape and dust and insects cannot get
+in; let it remain perfectly quiet until cold weather, then bung up
+tightly. This wine will need no clarifying; if allowed to rest
+perfectly still it can be drawn off perfectly clear.--_Mr. W. A. S._
+
+
+_Grape Wine._
+
+Pick the grapes from the bunch, mash thoroughly, and let them stand
+twenty-four hours. Then strain and add three pounds of sugar to every
+gallon of juice. Leave in a cask six months, and then bottle, putting
+three raisins in each bottle.--_Mrs. R. L._
+
+
+_Grape Wine._
+
+Press the grapes, and when the juice settles, add two pounds of white
+sugar to four quarts of juice. Let it stand twenty-four hours, drain,
+put in a cask; do not stop tightly till the fermentation is
+over.--_Mrs. R. A._
+
+
+CATAWBA GRAPE WINE.
+
+Mash ripe grapes to a pulp, and let them stand twenty-four hours. Then
+squeeze through a cloth, and add two pounds of sugar to each gallon of
+pure juice. Put in a cask, leave the bung out, and put coarse muslin
+over the hole to admit the air. Let it stand six weeks, or till
+fermentation ceases. Then close the mouth of the cask and let the wine
+stand several months, after which it may be drawn off.--_Mrs. R. D._
+
+
+_Catawba Grape Wine._
+
+To every gallon of grape juice add one quart of cold, clear water, and
+three pounds of "A" sugar. Pour into a runlet and let it remain
+uncorked fourteen days, and then cork loosely. Add half a box gelatine
+to every ten gallons, fourteen days after making it. At the end of a
+month tighten the cork, then let it remain undisturbed for six months,
+after which it may be carefully racked, bottled, and sealed.--_Mrs.
+Dr. E._
+
+
+FOX GRAPE WINE.
+
+To every bushel of fox grapes add twenty-two quarts of water. Mash the
+fruit and let it stand twenty-four hours. Strain through a linen or
+fine sieve that will prevent the seed from getting through. To every
+gallon of juice add two pounds of brown sugar. Fill the cask not quite
+full. Let it stand open fourteen days, and then close the bung.--_Mrs.
+Gen. R. E. Lee._
+
+[The above was copied from an autograph recipe of Mrs. Lee's, kindly
+furnished by her daughter.]
+
+
+WILD BLACK GRAPE WINE.
+
+Pick the grapes from the stem and cover with water. Mash and strain
+immediately. Add three pounds white sugar to one gallon juice. Garden
+grape wine is made in the same way. If you prefer a red wine, let the
+water stand on the grapes all night. The light wine is the best,
+however.
+
+This wine has to be kept much longer than blackberry wine before it is
+fit for use.--_Mrs. M. D._
+
+
+NATIVE GRAPE WINE.
+
+Pick all the perfect grapes from the bunches, wash them and pack them
+down in a wooden or stone vessel. Pour over them boiling water--about
+one quart to every bushel of grapes. Tie a cloth over them and let
+them stand a week or ten days. Then strain it and add three pounds
+sugar to every gallon juice, mixing it well. Put in demijohns and tie
+a cloth over the top. Let it stand six months, and then cork it
+tightly. The wine will be fit for use in nine months.--_Mrs. Dr. S._
+
+
+GOOSEBERRY WINE.
+
+To every gallon of gooseberries add three pints of boiling water. Let
+it stand two days, then mash and squeeze out the juice, to every
+gallon of which add three pounds of sugar. Put it in a cask and draw
+off about the usual time of drawing off other wines.--_Mrs. R. T. H.
+A._
+
+
+CURRANT WINE.
+
+Put three pounds of brown sugar to every squeezed gallon of currants.
+Add a gallon of water, or two, if juice is scarce. It is better to put
+it in an old wine-cask and let it stand a year before you draw it
+off.--_Mrs. Gen. R. E. Lee._
+
+[Copied from a recipe in her own handwriting.]
+
+
+_Currant Wine._
+
+Mash the currants well and strain through a linen towel. Add a gallon
+of water to every gallon of juice. Allow three pounds sugar to every
+gallon of the mixture. Put in a cask and cork loosely till
+fermentation is over. Bottle in September.--_Mrs. Dr. S._
+
+
+_Currant Wine._
+
+To one gallon well picked and washed currants, add one gallon water.
+Let it stand twenty-four hours, then strain through a flax linen
+cloth. Add to a gallon of juice and water three pounds brown sugar.
+Let it stand fourteen days in a clean, open cask.--_Mrs. Dr. E._
+
+
+CHERRY WINE.
+
+Measure the berries and bruise them, adding to every gallon one quart
+boiling water. Let it stand twenty-four hours, stirring occasionally.
+Then strain off the liquor, put in a jar, adding two pounds sugar to
+every gallon. Stop tightly, and let it stand till the next October,
+when it will be fit for use without straining or boiling.
+
+
+STRAWBERRY WINE.
+
+Mash the berries and add to each gallon of fruit a half-gallon boiling
+water. Let it stand twenty-four hours, then strain and add three
+pounds brown sugar to each gallon juice. Let it stand thirty-six
+hours, skimming the impurities that rise to the top. Put in a cask,
+reserving some to add as it escapes from the cask. Fill each morning.
+Cork and seal tightly after the fermentation is over.--_Mrs. E._
+
+
+ORANGE WINE.
+
+One gallon juice of sour oranges, four gallons water, twenty pounds
+sugar. Boil it and clarify with the whites of two eggs; skim the
+liquid till the scum has disappeared. Pour into a vessel of suitable
+size, taking the precaution to first strain it through flannel. Add
+three-quarters of a bottle of raw juice and let it ferment. Bottle in
+six months. Put less sugar if you prefer a wine less sweet.--_Mrs. N._
+
+
+CIDER WINE.
+
+One gallon sweet cider, three pounds sugar. Put in a cask and let it
+ferment. Keep the vessel full so that it will run over. Let it stand
+fifteen days. Put the corks in a little tighter every day. Let it
+stand three months, then bottle and seal up.--_Mrs. E. B._
+
+
+TOMATO WINE.
+
+Pick small, ripe tomatoes off the stems, put them in a clean bucket or
+tub, mash well, and strain through a linen rag (a bushel will make
+five gallons of juice). Add from two and a half to three pounds brown
+sugar to each gallon. Put in a cask and let it ferment like raspberry
+wine. If two gallons water be added to a bushel of tomatoes, the wine
+will be as good.--_Mrs. A. D._
+
+
+EGGNOG.
+
+To each egg one tablespoonful of sugar, one wine-glassful of milk, one
+wine-glassful of liquor. The sugar and yolks to be well beaten
+together, and the whites (well beaten) added by degrees. To twelve
+eggs, put eight glassfuls of brandy and four of wine. Put the liquor
+in the yolks and sugar, stirring slowly all the time; then add the
+whites, and lastly the milk.--_Mrs. F._
+
+
+_Eggnog._
+
+Three dozen eggs, three pounds of sugar, half a gallon of brandy, half
+a pint of French brandy, half a gallon of milk. Beat the yolks and
+whites separately. Stir the sugar thoroughly into the yolks, add the
+brandy slowly so as to cook the eggs, then add the milk, and lastly
+the whites, with grated nutmeg, reserving enough for top-dressing.
+--_Mrs. P. W._
+
+
+_Eggnog._
+
+Take any number of eggs you wish, beat the whites and yolks separately
+and as light as possible. Stir into the yolks, while beating, a
+tablespoonful of sugar to each egg. Then pour on the yolks and sugar a
+small wine-glassful of wine, flavored with a little vanilla, to each
+egg. On that pour a wine-glassful of rich milk or cream to each egg.
+Beat the whites as if for cake, then beat in enough sugar to make them
+smooth and stiff. Stir this into the eggnog for twenty minutes, and
+grate nutmeg on the top.--_Mrs. R. C._
+
+
+APPLE TODDY.
+
+Half a gallon of apple brandy, half a pint of French brandy, half a
+pint of peach brandy, half a pint of Madeira wine, six apples, baked
+without peeling, one pound of sugar, with enough hot water to
+dissolve it; spice, if you like. This toddy, bottled after straining,
+will keep for years, and improve with age.--_Mrs. C. C. McP._
+
+
+_Apple Toddy._
+
+One gallon of apple brandy or whiskey, one and a half gallon of hot
+water, well sweetened, one dozen large apples, well roasted, two
+grated nutmegs, one gill of allspice, one gill of cloves, a pinch of
+mace. Season with half a pint of good rum. Let it stand three or four
+days before using.--_Col. S._
+
+
+RUM PUNCH.
+
+Make a rich, sweet lemonade, add rum and brandy to taste, only dashing
+with brandy. It must be sweet and strong.--_Mrs. D. R._
+
+
+REGENT PUNCH.
+
+One pint of strong black tea (in which put the rind of four lemons cut
+very thin). Two pounds of sugar, juice of six lemons, juice of six
+oranges, one pint of French brandy, one pint of rum, two quarts of
+champagne. Serve in a bowl, with plenty of ice.--_Mrs. C. C. McP._
+
+
+TEA PUNCH.
+
+Three cups of strong green tea (in which put the rind of six lemons,
+pared very thin), one and one-half pound of sugar, juice of six
+lemons. Stir together a few minutes, then strain, and lastly add one
+quart of good rum. Fill the glasses with crushed ice when used. It
+will keep any length of time bottled. Fine for hot weather.--_Mrs. A.
+B._
+
+
+ROMAN PUNCH.
+
+Grate the rind of four lemons and two oranges upon two pounds of
+sugar. Squeeze the juice of these, and let it stand several hours.
+Strain them through a sieve. Add one quart of champagne and the
+whites of three eggs, beaten very light. Freeze, and serve in hock
+glasses.--_Mrs. C. C. McP._
+
+
+_Roman Punch._
+
+To make a gallon. One and a half pint of lemon juice, rinds of two
+lemons grated on sugar, one pint of rum, half a pint of brandy, two
+quarts of water, three pounds of loaf sugar. A pint-bottle of
+champagne is a great improvement. Mix all together, and freeze.--_Mrs.
+B. C. C._
+
+
+BLACKBERRY CORDIAL.
+
+Two quarts blackberry juice, one pound loaf sugar, four grated
+nutmegs, one-quarter ounce ground cloves, one-quarter ounce ground
+allspice, one-quarter ounce ground cinnamon. Simmer all together, for
+thirty minutes, in a stewpan closely covered, to prevent evaporation.
+Strain through a cloth when cold and add a pint of the best French
+brandy. Soothing and efficacious in the summer complaints of children.
+Dose, one teaspoonful poured on a little pounded ice, once or several
+times a day, as the case may require.
+
+Whortleberry cordial may be made by the same recipe. Good old whiskey
+may be used for either, in the absence of brandy.--_Mrs. Gen. S._
+
+
+_Blackberry Cordial._
+
+Half a bushel of berries, well mashed, one-quarter pound of allspice
+(pulverized), two ounces cloves (pulverized). Mix and boil slowly till
+done. Then strain through homespun or flannel, and add one pound white
+sugar to each pint of juice. Boil again, and, when cool, add half a
+gallon best brandy. Good for diarrhoea or dysentery. Dose, one
+teaspoonful or more according to age.-_Mrs. S. B._
+
+
+DEWBERRY CORDIAL.
+
+To one quart juice put one pound loaf sugar and boil these together
+fifteen minutes. When cool, add one gill brandy, one tablespoonful
+mace, cloves, and allspice powdered. Bottle and cork tightly.--_Mrs.
+A. D._
+
+
+_Dewberry Cordial._
+
+Two quarts strained juice, one pound loaf sugar, four grated nutmegs,
+one-half ounce pulverized cinnamon, one-quarter ounce pulverized
+cloves, one-quarter ounce pulverized allspice. Simmer all together for
+thirty minutes, in a saucepan tightly covered to prevent evaporation.
+Then strain through a cloth, and, when cold, add one pint best French
+brandy. Bottle and cork tightly.--_Mrs. D. R._
+
+
+STRAWBERRY CORDIAL.
+
+One gallon apple brandy, four quarts strawberries. After standing
+twenty-four hours, press them through a cotton bag, and add four
+quarts more of berries. After twenty-four hours more, repeat this
+process. To every quart of the cordial add one pound of sugar, or
+sweeten it with a syrup made as follows: two pounds sugar, one pint
+water, white of one egg whipped a little--all boiled together. When
+cold, add one pint syrup to one quart cordial.--_Mrs. C. F. C._
+
+
+CHERRY CORDIAL.
+
+Extract the juice from ripe Morella cherries as you would from
+berries. Strain through a cloth, sweeten to your taste, and when
+perfectly clear, boil it. Put a gill of brandy in each bottle, cork
+and seal tightly. Will keep all the summer in a cool place. Delicious
+with iced water.
+
+
+CHERRY CORDIAL OR CHERRY BRANDY.
+
+Take three pounds Morella cherries. Stone half and prick the rest.
+Throw into a jar, adding the kernels of half slightly bruised. Add one
+pound white sugar. Cover with brandy, and let it stand a month.--_Mrs.
+E._
+
+
+MINT CORDIAL.
+
+Pick the mint early in the morning while the dew is on it. Do not
+bruise it. Pour some water over it, and then drain it off. Put two
+handfuls in a pitcher with a quart of French brandy. Cover and let it
+stand till next day. Take out the mint carefully, and put in as much
+more, which take out next day. Add fresh mint a third time, taking it
+out after twenty-four hours. Then add three quarts water and one pound
+loaf sugar to the brandy. Mix well, and, when clear, bottle.--_Mrs.
+Dr. J._
+
+
+STRAWBERRY ACID.
+
+Put twelve pounds fruit in a pan. Cover it with two quarts water,
+having previously acidulated the water with five ounces tartaric acid.
+Let it remain forty-eight hours. Then strain, taking care not to
+bruise the fruit. To each pint of juice add one pound and a half
+powdered sugar. Stir till dissolved, and leave a few days. Then bottle
+and cork lightly. If a slight fermentation takes place, leave the
+corks out for a few days. The whole process to be cold. When put away,
+the bottles must be kept erect.--_Mrs. Col. R._
+
+
+ROYAL STRAWBERRY ACID.
+
+Dissolve two ounces citric acid in one quart spring water, which pour
+over three pounds ripe strawberries. After standing twenty-four hours,
+drain the liquor off, and pour it over three pounds more of
+strawberries. Let it stand twenty-four hours more, and again drain the
+liquor off. Add to the liquor its own weight of sugar. Boil three or
+four minutes, put in cool bottles, cork lightly for three days, then
+cork tightly and seal.--_Mrs. G._
+
+
+STRAWBERRY VINEGAR.
+
+Four pounds strawberries, three quarts vinegar. Put fresh, ripe
+berries in a jar, adding to each pound a pint and a half of fine, pale
+white-wine vinegar. Tie a thick paper over them and let them remain
+three or four days. Then drain off the vinegar, and pour it over four
+pounds fresh fruit. After three days drain it again, and add it a
+third time to fresh fruit. After draining the last time, add one pound
+refined sugar to each pint of vinegar. When nearly dissolved, stir the
+syrup over a fire till it has dissolved (five minutes). Skim it, pour
+it in a pitcher, cover it till next day. Then bottle it, and cork it
+loosely for the first few days. Use a few spoonfuls to a glass of
+water.--_Mrs. E. P. G._
+
+
+RASPBERRY VINEGAR.
+
+Put a quart red raspberries in a bowl. Pour over them a quart strong
+apple vinegar. After standing twenty-four hours, strain through a bag,
+and add the liquid to a quart of fresh berries. After twenty-four
+hours more, strain again, and add the liquid to a third quart of
+berries. After straining the last time, sweeten liberally with pounded
+loaf sugar, refine and bottle. Blackberry vinegar may be made by the
+same recipe.--_Mrs. C. N._
+
+
+_Raspberry Vinegar._
+
+Put two quarts ripe, fresh gathered berries in a stone or china
+vessel, and pour over them a quart of vinegar. After standing
+twenty-four hours, strain through a sieve. Pour the liquid over two
+quarts fresh berries, which strain after twenty-four hours. Allow one
+pound loaf sugar to each pint of juice. Break up the sugar and let it
+melt in the liquid. Put the whole in a stone jar, cover closely, and
+set in a kettle of boiling water, which must be kept boiling briskly
+an hour. Take off the scum, and, when cold, bottle.--_Miss N. L._
+
+
+RASPBERRY ACID.
+
+Dissolve five ounces tartaric acid in two quarts water, and pour it
+over twelve pounds berries. Let it stand twenty-four hours, and then
+strain without bruising the fruit. To each pint clear juice add one
+pound and a half dissolved sugar, and leave a few days. If a slight
+fermentation takes place, delay corking a few days. Then cork and
+seal.--_Mrs. G._
+
+
+LEMON VINEGAR.
+
+Fill a bottle nearly full of strong cider vinegar. Put in it the rind
+of two or three lemons, peeled very thin. In a week or two it will be
+ready for use, and will not only make a nice beverage (very much like
+lemonade), but will answer for seasoning.--_Mrs. M. C. C._
+
+
+LEMON OR ORANGE SYRUP.
+
+Put one pound and a half white sugar to each pint of juice. Add some
+peel, and boil ten minutes, then strain and cork. It makes a fine
+beverage, and is useful for flavoring pies and puddings. The juice of
+any acid fruit may be made into a syrup by the above recipe.
+
+
+ORGEAT.
+
+Make a syrup of one pound sugar to one pint water. Put it aside till
+cold. To five pounds sugar put one gill rose-water and two
+tablespoonfuls essence of bitter almonds.--_Mrs. I. H._
+
+
+SUMMER BEER.
+
+Twelve quarts water, one quart molasses, one quart strong hop-tea,
+one-half pint yeast. Mix well and allow to settle. Strain through a
+coarse cloth, and bottle. It will be good in twenty-four hours.--_Mrs.
+E. W._
+
+
+CREAM BEER.
+
+Two ounces tartaric acid, two pounds white sugar, three pints water,
+juice of one lemon. Boil all together. When nearly cold, add whites of
+three eggs, well beaten, with one-half cupful flour, and one-half
+ounce essence wintergreen. Bottle and keep in a cool place. Take two
+tablespoonfuls of this mixture for a tumbler of water, in which put
+one-quarter teaspoonful soda.--_Mrs. E._
+
+
+LEMON BEER.
+
+Cut two large lemons in slices and put them in a jar. Add one pound
+white sugar and one gallon boiling water. Let it stand till cool; then
+add one-quarter cupful yeast. Let it stand till it ferments. Bottle in
+the evening in stone jugs and cork tightly.--_Mrs. G. W. P._
+
+
+GINGER BEER.
+
+One and a half ounce best ground Jamaica ginger, one and a half ounce
+cream of tartar, one pound brown sugar, two sliced lemons, four quarts
+boiling water, one-half pint yeast. Let it ferment twenty-four hours.
+In two weeks it will be ready for use.--_Mrs. G. W. P._
+
+
+SMALL BEER.
+
+Fifteen gallons water, one gallon bran, one and a half gallon
+molasses, one quart corn or oats, one-quarter pound hops. Let it boil
+up once; take it off and sweeten with the aforementioned molasses. Put
+it in a tub to cool. When a little more than milk warm, add one and a
+half pint yeast. Cover it with a blanket till next morning, and then
+bottle.--_Mrs. M. P._
+
+
+MULLED CIDER.
+
+To one quart cider take three eggs. Beat them light and add sugar
+according to the acidity of the cider. When light, pour the boiling
+cider on, stirring briskly. Put back on the fire and stir till it
+fairly boils. Then pour off.--_Mr. R. H. M._
+
+
+CRAB CIDER.
+
+To a thirty-gallon cask put one bushel clean picked grapes. Fill up
+with sweet cider, just from the press--crab preferred. Draw off in
+March, and it is fit for use. Add brandy, as much as you think
+best.--_Mrs. A. D._
+
+
+
+
+THE SICK-ROOM--DIET AND REMEDIES FOR THE SICK.
+
+
+First of all, let me say that after a reliable physician has been
+called in, his directions should be strictly followed, and his
+instructions should be the law in the sick-room. Have everything in
+readiness for his admission immediately after his arrival, as his time
+is valuable and it occasions him both annoyance and loss of time to be
+kept waiting outside of the sick-room, after reaching the house of the
+patient.
+
+Pure air is of vital importance in the sick-room. Many persons exclude
+fresh air for fear of dampness, but even damp air is better than
+impure. Even in cold weather, there should be a free circulation of
+air. If there are no ventilators, let the air circulate from the tops
+of the windows, rather than admit it by opening the door, which is apt
+to produce a draft. Meantime keep up a good fire; if practicable, let
+it be a wood fire, but if this be not attainable, have an open grate,
+with a coal fire. The sight of a bright blaze is calculated to cheer
+the patient, while the sight of a dark, close stove is depressing. By
+no means allow a sick person to be in a room warmed by a flue or
+register.
+
+The old idea of darkening the sick-room is exploded. It should be
+darkened only when the patient wishes to sleep. If the eyes are weak,
+admit the sunshine from a quarter where it will not fall upon them.
+The modern science of physics has come to recognize sunshine as one of
+the most powerful of remedial agencies, and cases are not rare in
+which invalids have been restored to health by using sun-baths, and
+otherwise freely enjoying the sunshine.
+
+It is best to have no odors in the sick-room unless it be bay rum,
+German cologne, or something else especially fancied by the sick
+person. Where there is any unpleasant exhalation, it is far better to
+let it escape by properly ventilating the room, than to try to
+overcome it by the aid of perfumery. In fevers, where there are
+offensive exhalations from the body, sponging with tepid water will
+help to remove the odor, and will also prove soothing to the patient.
+In winter, expose but a small portion of the body at a time, in
+sponging. Then rub gently with the hand or a coarse towel, and there
+will be no danger of the patient's taking cold, even in winter.
+
+Be careful to keep warm, soft flannels on the sick person in winter.
+In summer, do not keep a pile of bedclothes on the patient, even
+though chilly. It is better to keep up the circulation by other means,
+such as rubbing or stimulants. Scrupulous neatness should be observed
+about the bed-linen (as well as the other appointments of the
+sick-room). Never use bed-quilts or comforts; they are not only heavy,
+but retain the exhalations from the body. Use soft, fleecy blankets
+instead.
+
+The nurse should watch her opportunity of having the bedclothes taken
+into the fresh air and shaken, and the bed made up, when the patient
+has been lifted up and set in an easy-chair near the fire. The
+arrangements about the bed should be quickly made, so that the patient
+may be able to lie down again as soon as fatigued. Let such sweeping
+and dusting as are necessary be also done with dispatch, using a
+dust-pan to receive the dust from the carpet. Avoid clouds of dust
+from the carpet, and of ashes from the fireplace.
+
+The nurse has a very important part to play, as physicians say that
+nursing is of equal importance as medical attendance. The nurse should
+be careful not to wear a dress that rustles, nor shoes that creak, and
+if the patient has any fancy, or any aversion connected with colors,
+she should regard it in her dress. Indeed, the patient should be
+indulged in every fancy that is not hurtful.
+
+The nurse should be prompt in every arrangement. Where blisters or
+poultices are to be used, she should not wait till the last moment to
+prepare them, but should do so before uncovering the patient to apply
+them, or even broaching the subject. If anything painful or
+distasteful has to be undergone by the patient, it should not be
+discussed beforehand with or before the patient; but when all is in
+readiness, with cheerful and soothing words, let it be done.
+
+The patient should never be kept waiting for food, medicine, bath, or
+any other requisite. Every arrangement should be made beforehand to
+supply his or her needs in good time. Crushed ice and other needful
+things should be kept always at hand, so the patient may have them at
+any moment without delay. Especially on the approach of night, try to
+provide everything needed during the night, such as ice, mustard, hot
+water, kindling wood, a large piece of soapstone for the feet, as this
+is more cleanly and retains heat better than other things used for the
+purpose. Other things, such as the nature of the sickness may call
+for, should be thought of and provided before nightfall.
+
+As the sick are very fastidious, all food for them must be prepared in
+the most delicate manner. Do not bring the same article of food
+several times consecutively, but vary it from time to time. Do not let
+a sick person have any article of food forbidden by a physician, as
+there are many reasons known to them only, why dishes fancied by the
+sick should be injurious.
+
+Avoid whispering, as this excites nervousness and apprehension on the
+part of the sick. Do not ask in a mournful tone of voice how the
+patient is. Indeed, it is best to ask the sick as few questions as
+possible. It is far better to watch their symptoms for yourself than
+to question them. Examine for yourself if their feet are warm, and
+endeavor to discover their condition and their wants, as far as
+possible, without questions.
+
+In a case of illness, many well-meaning persons crowd to see the
+patient; do not admit them into the sick-room, as it is both exciting
+and fatiguing to an ill person to see company, and, when in a critical
+condition, the balance might be disastrously turned by the injudicious
+admission of visitors. Both mind and body must be kept quiet to give
+the patient a chance for recovery. When well enough to listen to
+conversation, the patient should hear none but what is cheerful and
+entertaining, never any of an argumentative or otherwise unpleasant
+nature.
+
+Do not allow the patient to read, as it is too great a tax on the
+sight and brain before convalescence. Suitable books, in large print,
+are a great resource to the patient when arrived at this stage, but
+should be read only in moderation.
+
+Driving out is a delightful recreation for convalescents, and they
+should be indulged in it as soon as the physician pronounces it safe.
+In winter, they should be carried driving about noon, so as to enjoy
+the sunshine at its warmest. In summer, the cool of the morning or
+evening is the best time to drive them out; but if the latter time be
+chosen, be careful to return immediately after sundown. Make
+arrangements for the patient on returning to find the room thoroughly
+cleaned, aired, and adorned with fresh flowers (always so cheering in
+a sick-room), and let the bed be nicely made up and turned down. It is
+well to have some little refreshment awaiting after the drive--a
+little cream or milk toddy, a cup of tea or coffee, or, if the weather
+be hot, some cooling draught perhaps would be more acceptable. It is
+well to keep the convalescent cheered, by projecting each day some new
+and pleasant little plan for the morrow.
+
+
+ARROWROOT.
+
+Break an egg. Separate the yolk and white. Whip each to a stiff froth.
+Add a tablespoonful of arrowroot and a little water to the yolk. Rub
+till smooth and free from lumps. Pour slowly into half a pint of
+boiling water, stirring all the time. Let it simmer till jelly-like.
+Sweeten to the taste and add a tablespoonful of French brandy. Stir in
+the frothed white and take hot in winter. In summer, set first on ice,
+then stir in the beaten white. Milk may be used instead of
+water.--_Mrs. S. T._
+
+
+_Arrowroot._
+
+Mix one tablespoonful arrowroot with enough cold water to make a
+paste, free from lumps. Pour this slowly into half a pint boiling milk
+and let it simmer till it becomes thick and jelly-like. Sweeten to the
+taste and add a little nutmeg or cinnamon.--_Mrs. R. C. M. W._
+
+
+SEAMOSS FARINA.
+
+One tablespoonful in one quart hot water makes jelly; one
+tablespoonful in one quart milk makes blanc-mange. Stir fifteen
+minutes, and, while simmering, flavor with vanilla or lemon. Suitable
+for sick persons.--_M. L. G._
+
+
+RACAHAUT.
+
+One pound rice flour, one pound chocolate, grated fine, two
+tablespoonfuls arrowroot. From a half-pound to a pound of sugar. Mix
+well together and put in a close jar. To one quart milk, rub in four
+dessertspoonfuls of the above mixture. Give it a boil up and season
+with vanilla.--_Mrs. J. H. T._
+
+
+CRACKED WHEAT.
+
+Soak the wheat in cold water all night. Pour off this water in the
+morning. Pour boiling water then over the wheat and boil it about half
+an hour, adding salt and butter. Eat with cream.--_Mrs. A. M._
+
+
+BREAKFAST FOR AN INVALID.
+
+Bread twelve hours old, an egg and black tea.--_Mrs. A._
+
+
+FOOD FOR A SICK INFANT.
+
+Gelatine two inches square, milk half a pint, water half a pint, cream
+one-half to one gill, arrowroot a teaspoonful. Sweeten to the
+taste.--_Mrs. J. D._
+
+
+WINE WHEY.
+
+Put half pint milk over the fire, and, as soon as it begins to boil,
+pour slowly into it a wine-glass of sherry wine, mixed with a
+teaspoonful white sugar. Grate into it a little nutmeg, and as soon as
+it comes to a boil again, take it off the fire. When cool, strain for
+use.--_Mrs. R. C. M. W._
+
+
+MILK PUNCH.
+
+Pour two tablespoonfuls good brandy into six tablespoonfuls milk. Add
+two teaspoonfuls ground loaf sugar and a little grated nutmeg. An
+adult may take a tablespoonful of this every two or three hours, but
+children must take less.--_Mrs. R. C. M. W._
+
+
+BEEF ESSENCE.
+
+Cut one pound beef in small bits, sprinkle with a very little salt,
+tie up in a close stone jar, and set in boiling water. Boil it hard an
+hour or more, then strain it. Chicken may be prepared the same way.
+Nice for the sick.--_Mrs. Col. W._
+
+
+BEEF-TEA.
+
+Take half a pound fresh beef for every pint of beef-tea required.
+Carefully remove all fat, sinew, veins, and bone from the beef. Cut it
+in pieces under an inch square and let it soak twelve hours in
+one-third of the water required to be made into tea. Then take it out
+and let it simmer three hours in the remaining two-thirds of the
+water, the quantity lost by evaporation being replaced from time to
+time. The boiling liquor is then to be poured on the cold liquor in
+which the meat was soaked. The solid meat is to be dried, pounded in a
+mortar, and minced so as to cut up all strings in it, and mixed with
+the liquid. When the beef-tea is made daily, it is convenient to use
+one day's boiled meat for the next day's tea, as thus it has time to
+dry and is more easily pounded. Avoid having it sticky and too much
+jellied, when cold.
+
+
+ESSENCE OF CHICKEN.
+
+In a case of extreme sickness, when it is important that what little
+nourishment the patient can take should be highly condensed, the
+following is an excellent mode for concentrating, in a small compass,
+all the nutritive properties of a chicken.
+
+After picking the chicken, sprinkle a little salt over it and cut it
+in pieces, as if for frying. Put the pieces in a small glass jar (or
+wide-mouthed bottle), stop it tightly, and put it in a pot of cold
+water, gradually heating the latter till it boils. Let the jar of
+chicken remain in the water till the juices are well extracted, then
+pour them off for the patient.--_Mrs. M. C. C._
+
+
+CHICKEN JELLY.
+
+Take a large chicken, cut the flesh from its bones, break the bones,
+soak an hour in weak salt and water to extract the blood. Put on in a
+stewpan with three pints of cold water. Simmer till reduced to less
+than half its original quantity. Sprinkle a little salt on it, and
+strain in a bowl. Keep on ice.--_Mrs. S. T._
+
+
+A NOURISHING WAY TO PREPARE CHICKEN, SQUIRREL, OR BEEF FOR THE SICK.
+
+Put in a clean, glazed jar or inner saucepan. Set this in another
+vessel of boiling water. Cover closely, and keep boiling for hours.
+Season the juice thus extracted with a little salt, stir in a
+teaspoonful of fresh milk, and give to the patient.--_Mrs. T._
+
+
+PANADA.
+
+Lay six nice crackers in a bowl. Sprinkle over them powdered sugar and
+a pinch of salt, adding a very small piece of fresh butter. Pour
+boiling water over the crackers, and let them remain near the fire
+half an hour. Then add a teaspoonful of good French brandy, or a
+tablespoonful of Madeira wine, and a little grated nutmeg.--_Mrs. T._
+
+
+DRY TOAST.
+
+Slice thin, some nice, white bread, perfectly sweet. Toast a light
+brown, and butter with fresh butter.--_Mrs. S. T._
+
+
+SCALDED TOAST.
+
+Prepare and toast the bread as above directed. Then lay in a covered
+dish and pour boiling water over it. Turn to one side, and drain out
+the water. Then put fresh butter on each slice, with a small pinch of
+salt. Serve in a covered dish.--_Mrs. S. T._
+
+
+MILK TOAST.
+
+Slice the bread thin, toast a light brown, butter each side, and
+sprinkle with a little salt. Put in a covered dish, and pour over it
+boiling milk.--_Mrs. S. T._
+
+
+CAROLINA SMALL HOMINY.
+
+Wash and pick. Drain, and soak an hour in cold water. Drain again, and
+put in a saucepan, with one pint boiling water to one pint hominy.
+Boil till dry like rice. Eat with cream, butter and salt, or with
+sugar, butter and nutmeg.--_Mrs. S. T._
+
+
+DISHES SUITABLE FOR THE SICK
+
+May be found in various parts of this work, such as rice pudding,
+baked custard, and various preparations of tapioca, sago, and
+arrowroot. Grapes are valuable in fever, and also good for chronic
+sore-throat.--_Mrs. S. T._
+
+
+THIEVES' VINEGAR.
+
+A handful of sage and the same of mint, tansy, rue, rosemary,
+lavender, and thyme; one ounce of camphor. Put in a gallon demijohn,
+and fill with good vinegar. Set in the sun two weeks with a piece of
+leather over the mouth, then stop tightly.--_Mrs. D. R._
+
+
+AROMATIC VINEGAR.
+
+Acetic acid (concentrated), eight ounces; oil of lavender (Eng.), two
+drachms; oil of rosemary, one drachm; oil of cloves, one drachm; gum
+camphor, one ounce. Dissolve the camphor (bruised) in the acid, then
+add perfumes. After standing a few days, with occasional shaking,
+strain, and it is ready for use.--_Dr. E. A. C._
+
+
+SODA MINT.
+
+Bicarb. soda (Eng.), one drachm; pure water, three ounces; spearmint
+water, four ounces; glycerine, one ounce; ar. spts. ammonia,
+thirty-two drops. Mix and filter. Dose, from twenty drops to a
+tablespoonful, according to age.--_Dr. E. A. C._
+
+
+LIME-WATER.
+
+This is easily prepared, and a bottle should always be kept ready for
+use. It is an antidote to many poisons and a valuable remedy in a
+sick-room. Put some pieces of unslacked lime in a bottle, fill up with
+cold water, keep it corked and in a cool, dark place. It does not
+matter about the quantity of lime, as the water will not dissolve more
+than a certain quantity. It is ready for use in a few minutes, and the
+clear lime-water can be poured off as needed. When all the water is
+used, fill up again, which may be done several times before it is
+necessary to use fresh lime.--_Mrs. T._
+
+
+TARRANT'S EFFERVESCENT SELTZER APERIENT.
+
+Is an invaluable remedy for sick headache, nausea, constipation, and
+many of the attendant evils of dyspepsia. Directions accompany each
+bottle. Colic and other violent pains of the stomach are sometimes
+instantly relieved by adding to the dose of Seltzer Aperient a
+teaspoonful of Brown's Jamaica Ginger.
+
+
+BROWN'S JAMAICA GINGER.
+
+Is not only an invaluable remedy, but a refreshing and delightful
+drink may be made from it in summer, when iced lemonade would be
+unsafe and iced juleps, etc., would be too heating for one suffering
+from over-fatigue. Fill a goblet with crushed ice, add two
+teaspoonfuls of powdered sugar and one of Jamaica ginger. Fill up with
+water, stir and drink.--_Mrs. S. T._
+
+
+MUSTARD.
+
+It is not safe to pass a day without mustard in the house, so
+valuable are its medicinal properties. When a large plaster is wanted,
+put into a plate or bowl two tablespoonfuls ground mustard. Wet it
+with cold water and stir with a spoon or knife till a smooth paste.
+Lay on an inverted tea-board a piece of newspaper twice the size of
+the plaster wanted. On one-half spread evenly and thinly the mustard.
+Fold over the other half and fold over the edges as if to hem a piece
+of cloth, to prevent the mustard from getting on the skin or clothing.
+In winter, warm slightly before applying. Keep it on an adult fifteen
+minutes; on a child, half that time. In this way, painful blisters
+will always be avoided. If the pain is in the chest or stomach, place
+the same plaster on the back just opposite, and let it remain on
+twenty minutes the second time. Colman's mustard is considered the
+best by many persons.
+
+
+MUSTARD LEAVES OR PLASTERS.
+
+It is well in travelling to carry a package of these plasters, in case
+of sudden sickness. It is important also to keep them at home, as
+sometimes they are needed suddenly in the night, and even one moment
+gained is important in great emergencies. Those manufactured by
+Seabury & Johnson, N. Y., are considered excellent and superior to the
+foreign article.
+
+
+COMPOUND SYRUP OF HOREHOUND AND TAR.
+
+Is excellent for coughs, colds, bronchitis, and diseases of the chest.
+Manufactured by Faulkner & Craighill, Lynchburg, Va.
+
+
+FOR SORE-THROAT.
+
+Carbolic acid crystals, pure, half a drachm; tincture kino, one
+drachm; chlorate potash, two drachms; simple syrup, half an ounce.
+Water sufficient to make an eight-ounce mixture. Gargle the throat
+every few hours.--_Dr. T. L. W._
+
+
+_For Sore-Throat._
+
+Rub the throat well with camphorated oil, and gargle frequently with a
+strong solution chlorate of potash.--_Mrs. S. T._
+
+
+_For Sore-Throat._
+
+Carbolic acid, fifteen grains; chlorate potash, thirty grains;
+rose-water, one and a half ounces; glycerine, one-half ounce. Use as a
+gargle, three or four times daily.--_Mr. E. C._
+
+
+A CURE FOR EPILEPSY (_one I have known to succeed in many cases_).
+
+Procure the fresh root of a white peony. Scrape and cut in pieces an
+inch square. Eat one three times a day, never taking any food after
+four P.M. Use a month, stop two weeks and begin again. The best way to
+keep the root is to string it on a cord. The red peony will do, if you
+cannot get the white.--_Mrs. R. C._
+
+
+CURE FOR CRAMP.
+
+Wet a cloth in spirits turpentine and lay it over the place where the
+pain is felt. If the pain moves, move the cloth. Take five drops
+spirits turpentine at a time on white sugar till relieved.--_Mrs. R._
+
+
+FOR CRAMP-COLIC, OR PAIN RESULTING FROM DISORDERED BOWELS.
+
+One teaspoonful paregoric, one teaspoonful Jamaica ginger, one
+teaspoonful spirits camphor, one-half teaspoonful carbonate soda, two
+tablespoonfuls water, two tablespoonfuls whiskey. This is for one
+dose. If it does not relieve in an hour, repeat.--_Dr. J. T. W._
+
+
+FOR CHILBLAINS.
+
+Take common furniture glue from the pot, spread it on a linen rag or
+piece of brown paper, and apply hot to the chilblain, letting it
+remain till the glue wears off.
+
+
+FOR FRESH CUTS.
+
+Varnish them with common furniture varnish. This remedy has been known
+to prove very efficacious.--_Mr. W._
+
+
+THE OCEAN SALT.
+
+Is now much used by those who cannot go to the seaside. Seventy-five
+cents for half a bushel. Dissolve a large handful in a pitcher of
+water. Use a sponge to rub the flesh.--_Mrs. A._
+
+
+BREAST SALVE.
+
+Linseed oil (raw), four ounces; mutton tallow, four ounces; yellow
+wax, two ounces; Burgundy pitch, one ounce; Venice turpentine, one
+ounce; oil lavender, one-half ounce; rosin, one-half ounce.
+
+Melt together and strain through flannel. Spread lightly on a soft
+linen rag, apply to the breast, and the relief is almost
+instantaneous.--_Dr. E. A. C._
+
+
+AN EXCELLENT WASH FOR INFLAMED EYES.
+
+Sulph. zinc, two grains; wine of opium, ten drops; distilled water,
+one ounce. Mix. Drop two or three drops in the outer corner of the eye
+several times a day.--_Dr. E. A. C._
+
+
+EYE-WATER FOR WEAK EYES.
+
+One teaspoonful laudanum, two teaspoonfuls Madeira wine, twelve
+teaspoonfuls rose-water.--_Mrs. E. I._
+
+
+FOR EARACHE.
+
+Equal parts of laudanum and tincture of arnica. Mix, saturate a piece
+of wool in the mixture, and insert in the ear.--_Dr. E. A. C._
+
+
+TOOTHACHE DROPS. (_Sure cure._)
+
+Morphia, six grains; half on ounce each of tincture aconite root,
+chloroform, laudanum, creosote, oil cloves, cajuput. Add as much gum
+camphor as the chloroform will dissolve. Saturate with the above
+mixture a piece of wool and put it in the hollow tooth, being certain
+that the cavity is cleaned out.--_Dr. E. A. C._
+
+
+PREVENTIVE OF SCARLET FEVER.
+
+Extract belladonna (pure), three grains; cinnamon-water, one drachm;
+distilled water, seven drachms. Mix, label poison, and give the child
+for a dose as many drops as the years of his age.--_Dr. E. A. C._
+
+
+FOR PREVENTING SCARLET FEVER.
+
+Extract belladonna, six grains; cinnamon-water, one drachm; white
+sugar, two drachms; alcohol, two drachms; pure water, thirteen
+drachms. Mix thoroughly and label belladonna, _poison_. Dose, one drop
+for each year of the child's age, repeated twice a day.--_Dr. E. A.
+C._
+
+
+TO RELIEVE "PRICKLY HEAT."
+
+Sulphate of copper, grains ten; pure water, f. ounce i. Mix sol. Apply
+with camel-hair brush daily or oftener.--_Dr. E. A. C._
+
+
+FOR SNAKE BITES.
+
+Apply ammonia or hartshorn immediately to the bite, and swallow ten
+drops, dissolved in a wine-glass of water. Said to be a certain
+remedy.--_Mrs. T._
+
+
+REMEDY FOR CHICKEN CHOLERA.
+
+Dip a small feather or brush into tincture of iodine, hold the
+chicken's mouth open, and mop the inside of the throat thoroughly with
+the iodine. This treatment has proved successful whenever
+tried.--_Mrs. N. G._
+
+
+MASHED FINGER.
+
+Bind up with old linen and keep constantly wet with cold water. If
+there is much pain, add laudanum or tincture of arnica. If
+discoloration and swelling remain, after the pain subsides, use
+stimulating liniment to encourage a flow of pure blood and the washing
+away of the injured blood.
+
+
+BURNS AND SCALDS.
+
+If the burn or scald is serious, send immediately for a physician. In
+the meantime, cover with wet linen cloths, pouring on more water
+without removing them, till the pain is alleviated, when pure hog's
+lard may be applied, which is one of the best and most easily procured
+dressings. If the scald or burn is trifling, this is all that is
+needed. Lather of soap from the shaving-cup applied by the brush
+often produces relief. White of egg applied in the same way is a
+simple and useful dressing. Never tamper with a bad burn. This
+requires the skilful treatment of a physician. If the shock is great,
+and there is no reaction, administer frequently aromatic spirits of
+ammonia or a little brandy and water till the patient rallies.
+
+
+LINIMENT FOR RECENT BURNS AND SCALDS.
+
+Take equal parts of lime-water, linseed-oil, and laudanum. Mix and
+apply on a soft linen rag. Some add about one-quarter quantity
+commercial sol. carbolic acid.--_Dr. E. A. C._
+
+
+COMPOUND CHALK MIXTURE FOR INFANTS AND YOUNG CHILDREN.
+
+Prepared chalk, powdered white sugar, gum arabic, two drachms each.
+Tincture kino, paregoric, each six drachms. Lime-water, one ounce;
+peppermint water, sufficient for four ounces.
+
+Mix thoroughly and shake well before administering. Dose, from half to
+a teaspoonful, according to age and urgency of the case.--_Dr. E. A.
+C._
+
+
+A SIMPLE REMEDY FOR DYSENTERY.
+
+Black or green tea steeped in boiling water and sweetened with loaf
+sugar.--_Mrs. R. C. M. W._
+
+
+FOR DIARRHOEA.
+
+Take equal parts of laudanum, tincture capsicum, tincture camphor, and
+aromatic syrup rhubarb. Mix. Dose, from half to a teaspoonful, in
+water, when needed.--_Dr. E. A. C._
+
+
+CHILL PILLS.
+
+Sulph. quinine, two drachms; arsenious acid, one grain; strychnia, one
+grain; Prussian blue, twenty grains; powdered capsicum, one drachm.
+Mix, and make sixty pills. Take one pill three times a day.--_Dr. E.
+A. C._
+
+
+CURE FOR COLD IN THE HEAD.
+
+Muriate of morphia, two grains; powdered gum arabic, two drachms; sub.
+nit. bismuth, six drachms.
+
+Mix and snuff frequently.--_Dr. E. A. C._
+
+
+PROMPT REMEDY FOR COLD IN THE HEAD.
+
+Sulph. quinine, twenty-four grains; cayenne pepper, five grains. Make
+twelve pills, and take one every three hours.--_Mr. E. C._
+
+
+CURE FOR DYSPEPSIA.
+
+Best Turkish rhubarb, one ounce; gentian root, bruised, one-half
+ounce; columbo, one-half ounce; orange peel, one-half ounce; fennel
+seed, one-half ounce; best French brandy, one quart. This will bear
+filling up several times.
+
+
+FOR WHOOPING-COUGH.
+
+Drop a fresh, unbroken egg in lemon juice. When dissolved, sweeten and
+give a spoonful occasionally when the cough comes on.--_Mrs. E. I._
+
+
+AN EXCELLENT REMEDY FOR COUGHS.
+
+Boil three fresh lemons till quite soft. Then slice them on a pound of
+brown sugar. Stew them together fifteen or twenty minutes, or till
+they form a rich syrup. When cool, add one tablespoonful oil of sweet
+almonds.
+
+Take one spoonful or more when the cough is troublesome.--_N. A. L._
+
+
+REMEDY FOR COUGHS.
+
+Boil one ounce licorice root in one-half pint of water, till it is
+reduced one-half. Then add one ounce gum arabic and one ounce loaf
+sugar. Take a teaspoonful every few hours.--_N. A. L._
+
+
+_Remedy for Coughs._
+
+Boil three lemons for fifteen minutes. Slice them thin while hot over
+one pound of loaf sugar. Put on the fire in a porcelain-lined
+saucepan and stew till the syrup is quite thick. After taking it from
+the fire, add one tablespoonful of oil of sweet almonds. Stir till
+thoroughly mixed and cool. If more than a small quantity is desired,
+double the above proportions.--_Mrs. J. D. L._
+
+
+REMEDY FOR ASTHMA, SORE-THROAT, OR A COUGH.
+
+Cut up two or three bulbs of Indian turnip, put the pieces in a quart
+bottle, which fill up with good whiskey. Dose, a tablespoonful, three
+or four times a day. It is especially desirable to take it just after
+rising and just before going to bed. Wonderful cures of asthma have
+been effected by this remedy, and many persons living near the writer
+have tested its efficacy. The bottle will bear refilling with whiskey
+several times. Great care must be taken in procuring the genuine
+Indian turnip for this preparation, as there is a poisonous plant much
+resembling it.--_Mrs. M. L._
+
+
+REMEDY FOR POISON OAK.
+
+Make a strong decoction of the leaves or bark of the common willow.
+Bathe the parts affected frequently with this decoction, and it will
+be found a very efficacious remedy.--_Gen. M._
+
+
+_Remedy for Poison Oak._
+
+Forty grains caustic potash to five ounces of water. Apply to the
+eruption with a small mop, made by tying a soft linen rag to a stick.
+Often a speedy cure.--_Mrs. S. T._
+
+
+CURE FOR JAUNDICE.
+
+Fill a quart bottle a third full of chipped inner cherry bark. Add a
+large teaspoonful soda, and fill the bottle with whiskey or brandy.
+Take as large a dose three times a day as the system will tolerate. If
+it affects the head unpleasantly, lessen the quantity of bark. It will
+be fit for use in a few hours.--_Dr. B._
+
+
+CURE FOR BONE FELON.
+
+One ounce assafoetida in one pint vinegar, as hot as the hand can
+bear. Keep it hot by placing the vessel over the top of a teakettle.
+Use it frequently through the day, an hour at a time. A painful but
+effective remedy.--_Mrs. J. D. P._
+
+
+FOR TREATING CORNS.
+
+Apply night and morning with a brush one or two drops of protoxide of
+iron for two weeks.--_Mrs. W._
+
+
+CURE FOR CORNS BETWEEN THE TOES.
+
+Wet them several times a day with hartshorn, and in a short time they
+will disappear.--_Mrs. W. B._
+
+
+CARROT SALVE FOR BLISTERS.
+
+Scrape two carrots and stew in two tablespoonfuls hog's lard. Add two
+plantain leaves. When the carrots are well done, strain.--_Mrs. E. I._
+
+
+LINIMENT FOR RHEUMATISM.
+
+Half an ounce gum camphor, half an ounce saltpetre, half an ounce
+spirits ammonia, half a pint alcohol. Old-fashioned liniment, good for
+man or beast.--_Mrs. T._
+
+
+A GOOD LINIMENT.
+
+One egg beaten light, half a pint spirits turpentine, half a pint good
+apple vinegar. Shake well before using. Good for sprains, cuts, or
+bruises.--_Mrs. H._
+
+
+A GOOD TREATMENT FOR CROUP.
+
+When the child is taken with a hoarse, tight cough, give it
+immediately from ten drops to half a teaspoon of hive or croup syrup,
+or if you have not these, use ipecac syrup, though this is less rapid
+in its effects. Put a mustard plaster on the wind-pipe, and let it
+redden the skin, but not blister. Put the feet in mustard-water as hot
+as they can bear it. Then wipe them dry and keep them covered warm. A
+child from three to six years old will require from ten drops to half
+a teaspoon of the syrup every half-hour till relieved. From six to
+twelve, give from a half teaspoon to a full teaspoon, according to the
+age of the patient. Croup requires very prompt treatment. If home
+treatment does not relieve, send immediately for a physician.--_Mrs.
+P. W._
+
+
+TO TAKE QUININE WITHOUT TASTING IT.
+
+Put a little of the mucilage from slippery elm in a teaspoon. Drop the
+quinine on it, and put some mucilage on top. This will make the
+quinine slip down the throat without leaving any taste.--_Mrs. J. A.
+S._
+
+
+DRESSING FOR BLISTERS.
+
+The first dressing should be of collard leaves, prepared thus. With a
+sharp knife carefully pare smooth all the stalk and veining. Then
+scald and squeeze each one to a pleasant moisture, keeping them
+blood-warm until applied. Second dressing--pure lard or mutton suet
+spread evenly and thinly on a soft linen rag.--_Mrs. S. T._
+
+
+AN EXCELLENT AND SIMPLE SALVE FOR BOILS.
+
+Melt together, in equal parts, the white rosin that exudes from the
+common pine tree and mutton suet. This makes a good plaster for the
+boil, both before and after it breaks.--_Mrs. S. T._
+
+
+FOR BOILS.
+
+Slippery elm flour wet with cold water, and put in a soft muslin bag,
+and applied to the boil till the inflammation subsides, is an
+admirable remedy. Then apply carbolic salve spread on a linen rag,
+which is a good dressing for the boil, both before and after it
+breaks.--_Mrs. S. T._
+
+
+TO EXTINGUISH THE FLAMES WHEN THE CLOTHING HAS TAKEN FIRE.
+
+First, throw the person on the ground to prevent the upward flames
+from being inhaled. Then quickly roll the person in a carpet
+hearth-rug or blanket; if neither is at hand, use any woollen garment,
+such as a coat, overcoat, or cloak. Keep the blaze as much as possible
+from the face, wrapping the woollen garment first around the neck and
+shoulders. Jumping into bed and covering up with the bedclothes is
+also a good plan.
+
+
+FOR WEAK BACK.
+
+Two tablespoonfuls finely powdered rosin, four tablespoonfuls white
+sugar, whites of two eggs, one quart best whiskey. Dose, a
+tablespoonful three times a day, either before or after meals.
+Excellent also for colds or weak lungs; will stop an irritating cough.
+Taken half a teaspoonful at a time.--_Mrs. G._
+
+
+POISONS AND ANTIDOTES.
+
+_Acids_--_Sulphuric_, _Nitric_, _Muriatic_, _Phosphoric_, _Oxalic_,
+_Citric_, _Tartaric_, _Acetic_.--Give freely of magnesia or soap-water
+(half an ounce white soap to two quarts tepid water). Also very weak
+solutions of carbonate of soda or potassa may be used. Give demulcent
+drinks and milk-baths, cataplasms, antiphlogistics. Avoid lime-water.
+
+_Alkalies_--_Caustic_, _Potassa_, _Soda_, _Lime_, _Strontia_,
+_Baryta_, _and their Carbonates_.--Give diluted vinegar in abundance,
+four ounces vinegar to one quart water. Citric or tartaric lemonade,
+whites of eggs with tepid water, milk, sweet-oil. Baths, lotions,
+fomentations.
+
+_Arsenic._--Prompt emetic. Give freely of hydrated peroxide of iron;
+dose, half an ounce, frequently repeated. If this is not at hand, give
+magnesia in large quantities of tepid water. Demulcent drinks, baths,
+and counter-irritants over the stomach to relieve spasms.
+
+_Carbolic Acid._--Saccharated lime in water; also demulcent drinks.
+
+_Chloral._--Keep the patient warm in bed, with hot blankets and hot
+water bottles, the bottles also to be applied over the heart. A warm
+bath may be of advantage. If respiration threatens to fail, maintain
+it artificially, and apply galvanic battery (induced current), one
+pole over pit of stomach and the other over lower cervical vertebræ.
+
+_Chloroform._--Draw out the tongue, if retracted. Give plenty of air.
+Raise the body and lower the head, till the body is almost inverted.
+Maintain artificial respiration. Use the galvanic battery as above
+directed.
+
+_Copper_, Salts of.--Cause vomiting, and then give freely of whites of
+eggs and water, demulcent drinks, soothing clysters, lotions,
+fomentations. Avoid vinegar.
+
+_Corrosive Sublimate._--First, cause vomiting, then give whites of
+eggs in water, four whites to one quart water. Milk, demulcent drinks,
+and gargles.
+
+_Gases._--The antidote for chlorine is to inhale ammonia. Asphyxia by
+other gases, treated by cold applications to the head, plenty of air,
+artificial respiration.
+
+_Glass_, in powder.--Farina or light food in abundance. Then an
+emetic, then milk and demulcent drinks.
+
+_Iodine._--Starch-water containing albumen in large quantities, or
+starch-water alone.
+
+_Lead_, Salts of.--White of eggs, epsom salts, or sulphuric acid
+lemonade. (One drachm diluted acid to a quart sweetened water.)
+
+_Nitrate of Silver_ (lunar caustic).--Give salt water freely.
+
+_Opium and Salts of Morphine._--Cause free vomiting by sulphate of
+zinc, sulphate of copper, and tartar emetic, and use the stomach-pump.
+Then administer one-sixteenth grain atropine, hypodermically, and
+repeat with caution till the pupils dilate. Also give strong coffee or
+tea. Keep the patient awake. If depression and drowsiness are extreme,
+bleeding may do the patient good.
+
+_Phosphorus._--Emetic, then water with whites of eggs, magnesia in
+suspension, milk. Avoid oils.
+
+_Prussic Acid._--Affusions of water over the cervical vertebræ.
+Cause the gas from chlorine water to be inhaled. Give from twenty to
+forty drops of Labbaraque's solution largely diluted, also coffee.
+
+_Strychnine._--Cause vomiting. Give ether or chloroform by inhalation,
+and chloral internally. Insufflate the lungs.
+
+_Tartar Emetic._--If there is vomiting, favor it by giving whites of
+eggs with water in large quantities, then give infusion of gall or oak
+bark. If vomiting is not free, use the stomach-pump.
+
+_Venomous Bites_, Serpents.--Apply a moderately tight ligature above
+the bite. Wash the wound freely with warm water to encourage bleeding,
+then cauterize thoroughly. Afterwards apply lint dipped in equal parts
+of olive-oil and spirits hartshorn. Internally give freely of
+alcoholic stimulants, with liquid ammonia, largely diluted.
+
+_Rabid Dogs._--Apply ligature as above described, wash the wound
+thoroughly with warm water, and cauterize immediately with nitric acid
+or lunar caustic, leaving no part of the wound untouched.
+
+
+
+
+HOUSE-CLEANING.
+
+
+Do not clean but one room at a time, as it is a bad plan to have the
+whole house in confusion at once. It is best to commence with the
+attic.
+
+Before beginning on your spring cleaning, remove the curtains, all the
+movable furniture, and the carpets. With a broom and dust-pan remove
+all dust from the floor. Then with a wall-brush thoroughly sweep and
+dust the ceiling and side-walls, window and door frames, pictures and
+chandeliers. Then go over the floor again, removing the dust that has
+fallen from the ceiling and walls. Then proceed to wash all the paint
+in the room. If it be white paint, use whiting or such other
+preparations as are recommended for the purpose in the subsequent
+pages. If it be varnished, or in imitation of oak or walnut, wipe with
+a cloth dipped in milk-warm water. If the wood work in the room be of
+unvarnished walnut or oak, wipe it off first, and then oil it, rubbing
+in the oil well.
+
+Then with a soft flannel rag and a cake of sapolio clean every piece
+of marble in the room. Next wipe the mirrors carefully with a flannel
+rag, wrung out of warm water and dipped in a little whiting, or you
+may rub a little silver soap on the rag. The gilding must be merely
+dusted, as the least dampness or a drop of water will injure it.
+
+The windows (sash and all) must then be washed in soap and water, with
+a common brush such as is used for washing paint. A little soda
+dissolved in the water will improve the appearance of the windows. It
+is unnecessary to use such a quantity of soap and water as to splash
+everything around. After being washed, the windows should be polished
+with newspapers. Except in a general house-cleaning, windows may be
+cleaned by the directions given above for mirrors.
+
+The metal about the door-knobs, tongs, etc., may be cleaned by
+electro-silicon, and the grates may be varnished with the black
+varnish kept for the purpose by dealers in grates, stoves, etc. Every
+chair and article of furniture should be carefully cleaned before
+being brought back into the room, and linen covers should be put on
+the chairs. If you are going to put down matting, do so before
+bringing back the first article of furniture. Some housekeepers,
+however, allow their matting to remain during the winter under their
+carpets. Spots on matting may be removed by being scoured with a
+cloth, dipped first in hot water and then in salt. This, however, will
+cause wet spots to appear on it in damp weather. After the spots are
+removed, scrub the matting with dry corn-meal and a coarse cloth.
+Sweep it over several times, till all the meal is removed.
+
+For persons who do not use matting in summer, a recipe is given later
+for beautifully coloring the floor with boiled linseed oil and burnt
+sienna. Where different woods are used alternately in the floor, this
+oil answers better than revarnishing the floor every spring.
+
+As soon as the carpets are taken up, have them nicely shaken, swept,
+and brushed on both sides. Every spot should be carefully washed and
+wiped dry. The carpets should then be rolled up smoothly, with tobacco
+sprinkled between the folds, sewed up in coarse linen cloths, and put
+away till autumn. A cedar closet is an excellent place to keep carpets
+as well as other woollens. If you have no cedar closet, however, a
+cedar chest will serve to protect your woollen clothes against moths,
+and it is better to preserve them in this way than to sprinkle them
+with tobacco, which imparts an unpleasant scent to them.
+
+
+WHITEWASH FOR OUTDOOR USE.
+
+Take good quick-lime in lumps. Slack it with hot water, and while
+slacking add to what will make a pailful one pound tallow or other
+grease, free from dirt. It may be rancid, smoked, or otherwise unfit
+for kitchen use.
+
+When the violent slacking is over, stir thoroughly. All the water
+should be added before the slacking ceases, and the mixing together
+should be thorough. Do not dilute with cold water. If well made, it
+will be very smooth and but little affected by rain.--_Mrs. E._
+
+
+INDOOR WHITEWASHING.
+
+We have recently seen recommended in a journal a fine and brilliant
+whitewash preparation of chalk, called "Paris White," and said to be
+admirable for whitewashing walls. It sells in paint stores at three
+cents per pound, retail. For every sixteen pounds Paris White, get
+half a pound white transparent glue. Cover the glue with cold water at
+night, and in the morning heat it, without scorching, till dissolved.
+Stir in the Paris White with hot water to give it a milky consistency.
+Then add and mix well the glue. Apply with a common lime whitewash
+brush. A single coating will do, except on very dingy walls. Almost as
+brilliant as "Zinc White."--_Mrs. S. T._
+
+
+TO OIL FLOORS.
+
+To one gallon boiled linseed oil add half a pound burnt sienna. The
+druggist who sells these articles will mix them. If economy is
+necessary, instead of employing a painter to put it on, dip a large
+woollen rag into the mixture, and with this wipe over the
+floor.--_Mrs. S. T._
+
+
+TO DYE FLOORS A PRETTY COLOR.
+
+Make a strong decoction of the inside bark of red oak. Set it a dark
+color with copperas.
+
+Have the floors well swept and cleaned of spots. Then with a cloth rub
+the dye in well, taking care to wipe up and down the floor, so as to
+prevent streaking.
+
+Let it dry, then wipe over with weak lye, and as soon as this dries
+off, rub with a waxed brush.--_Mrs. Dr. P. C._
+
+
+TO CLEAN PAINT.
+
+Wring out a clean flannel, take up as much powdered whiting as will
+adhere to it, then rub the paint. Wash off with clean water and rub
+dry with a soft cloth, and it will look new. Not for paint in
+imitation of oak.--_Mrs. R._
+
+
+TO WASH OIL-CLOTH.
+
+Wash oil-cloths with salt water; say, one pint salt dissolved in a
+pailful water. When dry wipe over with a little milk and water.--_Mrs.
+H. D._
+
+
+_To Wash Oil-Cloth._
+
+Sweep it well. Wash with cold water, using a brush. Then wash with
+milk and wipe dry. Never use hot water.--_Mrs. R._
+
+
+TO WASH CARPETS.
+
+Shake, beat, and sweep well. Tack firmly on the floor. Mix three
+quarts soft, cold water with one quart beef's gall. Wash with a
+flannel, rub off with a clean flannel, immediately after putting it on
+each strip of carpet.--_Mrs. R._
+
+Carpets should be washed in spots, with a brush or flannel, one
+tablespoonful ox-gall in one or two quarts water.--_Mrs. A._
+
+
+TO REMOVE INK FROM CARPETS.
+
+Take up the ink with a spoon. Pour cold water on the stained spot,
+take up the water with a spoon, and repeat this process frequently.
+Then rub on a little oxalic acid and wash off immediately with cold
+water. Then wet with hartshorn.--_Mrs. R._
+
+
+TO CLEAN MARBLE SLABS, ETC.
+
+Sal soda, four ounces; powdered pumice-stone, two ounces; prepared
+chalk, two ounces. Mix well, add sufficient water, rub well on the
+marble, and then wash with soap and water.--_Dr. E. A. C._
+
+Sapolio, rubbed on a flannel rag which has just been dipped in hot
+water and squeezed, is also good for cleaning marble.--_Mrs. S. T._
+
+
+TO REMOVE GREASE FROM WALL PAPER.
+
+Dip a flannel in spirits of wine and go carefully over the soiled
+places once or twice.--_Mrs. R._
+
+
+TO CLEAN FURNITURE.
+
+One-half pint linseed oil, one half pint vinegar, one-half pint
+turpentine. Apply with a flannel rag, and then rub with a dry
+flannel.--_Mrs. H. S._
+
+
+TO CLEAN VARNISHED FURNITURE, MAHOGANY ESPECIALLY.
+
+Wash the piece of furniture with warm water and soap, and then rub
+dry; afterwards take a flannel rag, and rub with the following
+mixture: equal proportions of vinegar, sweet-oil, and spirits of
+turpentine, in a bottle which must be shaken before using.--_Mrs.
+McG._
+
+
+AN EXCELLENT FURNITURE POLISH.
+
+Alcohol, three ounces; linseed oil, boiled, two ounces; oxalic acid,
+one drachm; gum shellac, two drachms; gum benzoin, two drachms; rosin,
+two drachms. Dissolve the gums in the alcohol, and then add oil and
+oxalic acid. Apply with a woollen cloth.--_Dr. E. A. C._
+
+
+_Furniture Polish._
+
+One pint of alcohol, one pint of spirits of turpentine, one and
+one-half pint of raw linseed oil, one ounce balsam fir, one ounce
+ether. Cut the balsam with the alcohol, which will take about twelve
+hours. [That is to say, dilute the balsam with the alcohol.] Mix the
+oil with the turpentine in a separate vessel and add the alcohol, and
+last the ether.--_G. C. W._
+
+
+TO CLEAN SILVER.
+
+There is nothing better for this purpose than Colgate's Silver Soap,
+and Robinson's Indexical Silver Soap, made in Boston. After the silver
+has been cleaned, according to the directions accompanying each
+package of the aforementioned kinds of soap, wash it in a pan of hot
+water in which a tablespoonful of ammonia has been poured.--_Mrs. S.
+T._
+
+
+_To Clean Silver._
+
+Make a paste of whiting and spirits of wine. Put it on with a soft
+cloth, then rub it off also with a soft cloth, and polish with chamois
+skin.--_Mrs. R._
+
+
+TO REMOVE EGG STAINS FROM SILVER SPOONS.
+
+Rub with salt, and it will entirely remove the discoloration produced
+by eating a boiled egg with a silver spoon. Rubbing with salt will
+also remove the grayish streaks that collect on white tea-china by
+careless usage.--_Mrs. M. C. C._
+
+
+TO CLEAN BRASSES, ETC.
+
+Electro-silicon, manufactured by J. Seth Hopkins & Co., Baltimore, is
+the best article that can be procured for this purpose. The price is
+twenty-five cents per box, with full directions for use. It may be
+procured of any druggist. If not convenient to get it, use powdered
+brick-dust.--_Mrs. S. T._
+
+
+FOR THE KITCHEN.
+
+Sapolio, manufactured by Enoch Morgan & Sons, should be in every
+kitchen. It is invaluable for cleaning tins, iron-ware, knobs, and is
+so neat a preparation that it does not blacken the hands.
+
+
+THE DOVER EGG-BEATER.
+
+Is indispensable to housekeepers. It froths eggs in less than a fourth
+of the time a spoon or an ordinary egg-beater requires to froth
+them.--_Mrs. S. T._
+
+
+TO REMOVE RUST FROM KNIVES OR ANY STEEL.
+
+Rub very hard with a piece of wash leather, dipped in powdered
+charcoal, moistened with spirits of wine. Rub off quickly, wash in hot
+water, and renew as may be necessary.--_Mrs. K._
+
+
+TO CLEAN KNIVES, TINS, ETC.
+
+Crystal Kitchen Soap, manufactured by Eastman & Brooke, Philadelphia,
+is excellent for this purpose, being so neat a compound that the
+knives and coffee-pot, as well as the tins used in the preparation of
+breakfast, may be quickly cleaned at the table while the tea-china is
+being washed.
+
+When not convenient to obtain the Crystal Kitchen Soap, knives may be
+cleaned with ashes either of coal or wood.--_Mrs. S. T._
+
+
+TO WHITEN THE IVORY ON THE HANDLES OF KNIVES.
+
+The ivory handles of knives sometimes become yellow from being allowed
+to remain in dish-water. Rub them with sandpaper till white. If the
+blades have become rusty from careless usage, rub them also with
+sandpaper and they will look as nice as new.--_Mrs. S. T._
+
+
+MIXTURE FOR SHADING GLASS.
+
+Spanish whiting, one pound; white glue, one-quarter pound; litharge,
+one ounce; alum, one ounce. Boil the glue and alum in a sufficient
+quantity of water. Let it cool, then add the whiting and litharge.
+Stir well and use at once. It may be washed or scraped off, if
+desired.--_Dr. E. A. C._
+
+
+CEMENT FOR RUBBER AND GLASS.
+
+Pulverized gum shellac in ten times its weight of strong spirits
+hartshorn.--_Dr. E. A. C._
+
+
+TO DESTROY BEDBUGS.
+
+Dissolve one ounce corrosive sublimate in one pint strong spirits. Put
+it on the bedsteads with a feather, and it will destroy the bugs and
+their eggs also.--_Mrs. Dr. P. C._
+
+
+BEDBUG POISON.
+
+Alcohol, two and a half pints; camphor, one ounce; spirits turpentine,
+one ounce; corrosive sublimate, half an ounce. Mix and dissolve. If
+the scent is not objectionable, two ounces commercial carbolic acid
+will greatly improve the above.--_Dr. E. A. C._
+
+
+TO DESTROY BUGS, ANTS, ETC.
+
+Dissolve two pounds alum in three quarts boiling water. Apply boiling
+hot with a brush. Add alum to whitewash for store-rooms, pantries, and
+closets. It is well to pound alum fine and sprinkle it about beds
+infested with bugs.--_Mrs. S. T._
+
+
+REMEDY FOR RED ANTS.
+
+Kerosene oil is a sure remedy for red ants. Place small blocks under a
+sugar barrel, so as not to let the oil touch the barrel.--_Mrs. J. W._
+
+Cayenne pepper will keep the store-room and pantry free from ants and
+cockroaches.--_Mrs. S. D._
+
+
+REMEDY FOR MOSQUITOES OR OTHER BLOOD-SUCKING INSECTS.
+
+Uncork a bottle of oil of pennyroyal, and it will drive them away, nor
+will they return so long as the scent of it is in the room.--_Mrs. S.
+D._
+
+For the stings of insects, wasps, hornets, bees, etc. Apply to the
+place soda, hartshorn, or arnica.
+
+
+RATS.
+
+Mix a little powdered potash with meal and throw it into the rat-holes
+and it will not fail to drive the rats away. If a mouse enters into
+any part of your dwelling, saturate a rag with cayenne in solution and
+stuff it into his hole.--_Mrs. S. D._
+
+
+CONCENTRATED LYE SOAP.
+
+All fat and grease from the kitchen should be carefully saved, and
+should be made into soap before accumulating and becoming offensive.
+
+Boil for six hours ten gallons of lye made of green wood ashes. Then
+add eight or ten pounds of grease, and continue to boil it. If thick
+or ropy, add more lye till the grease is absorbed. This is ascertained
+by dropping a spoonful in a glass of water, and if grease remains it
+will show on the water.
+
+If hard soap is desired, put one quart of salt in half-gallon of hot
+water. Stir till dissolved and pour into the boiling soap. Boil twenty
+minutes, stirring continually. Remove from the fire, and when cold cut
+in cakes and dry. A box of concentrated lye may be used instead of
+salt, as it will obviate the necessity of using more dripped lye to
+consume the grease.--_Mrs. P. W._
+
+
+A WASHING MIXTURE.
+
+Mix and boil twenty minutes one gallon soft soap; half a gallon of
+weak boiled lye; four ounces sal soda; half a gill of spirits
+turpentine. Soak the clothes overnight in milk-warm water. In the
+morning, rinse and wring them. To every gallon cold water add one
+pint of the above mixture. Stir it well in the water. Open the clothes
+and boil fifteen or twenty minutes; rinse out of those suds. If the
+articles are not thoroughly cleansed, rub a little of the mixture on
+the soiled places, and the result will be satisfactory.--_Mrs. Dr. E._
+
+
+
+
+RECIPES FOR RESTORING OLD CLOTHES, SETTING COLORS, REMOVING STAINS,
+ETC.
+
+
+FOR CLEANING CLOTHES.
+
+Castile soap, one ounce; aqua ammonia (34), a quarter-pound; sulphur
+ether, one ounce; glycerine, one ounce; spirits wine, one ounce. Shave
+the soap into thin pieces, dissolve it in two quarts rain (or any
+other soft water). Then add the other ingredients. Rub the soiled
+spots with a sponge or piece of flannel and expose to the air.--_Mrs.
+B._
+
+
+SOAP TO REMOVE GREASE FROM CLOTH.
+
+Detersive soap, three pounds; alcohol, two pints; oxalic acid, half an
+ounce; essential oil to flavor. First bring the alcohol to a boil,
+then gradually add the soap (pared in thin shavings) and stir
+constantly. Then add the acid and oil, pour into moulds while hot, and
+let it cool. You may, of course, make it in smaller quantities,
+observing the same relative proportions.--_Dr. E. A. C._
+
+
+_To Remove Spots from Cloth._
+
+Aqua ammonia, two ounces; alcohol, two ounces; spirits camphor, one
+ounce; transparent soap, one ounce; rain-water, one quart.--_Mr. E.
+C., Jr._
+
+
+TO WASH BLACK CASHMERE.
+
+Wash in hot suds, with a little borax in the water. Rinse in bluing
+water, and iron very damp.
+
+
+TO RESTORE THE PILE OF VELVET.
+
+Heat a large flat-iron, place it in a pan, and lay on it a wet cloth.
+The steam will rise rapidly. Hold the right side of the velvet over
+it. If this does not restore the pile, wet it on the wrong side. Have
+a smooth flat-iron very hot. Set it on the edge of the table, upright.
+If it is a narrow piece of velvet, it may be easily ironed by passing
+the wet side against the iron. If a large piece, have some one to hold
+the bottom of the iron upwards while the wet side of the velvet is
+passed over it.--_Mrs. S. T._
+
+
+TO RESTORE OLD BLACK SILK.
+
+Pour one pint boiling water on two tablespoonfuls gum arabic. When a
+little cooled, add one teaspoonful spirits turpentine and the same of
+spirits ammonia. With a large sponge wipe the silk on both sides with
+this mixture. Then lay the silk on an ironing-table, place over it a
+thin piece of colored rice cambric, and iron it very hard with a hot
+iron. This makes old silk look like new.--_Mrs. S. T._
+
+
+TO FRESHEN OLD BLACK SILK.
+
+Boil one ounce crushed soap bark in one quart water till reduced to
+one pint. Strain it; sponge the material with the liquid, and while
+wet iron on the wrong side. Good for black woollens also.--_Mrs. M. E.
+L. W._
+
+
+TO RENEW BLACK CRAPE VEILS.
+
+Wring two large towels out of water. Then put the veil (folded across
+the middle, lengthways) on the lower towel; spread the other on top
+and roll the veil, when between, in a small tight roll. Let it stand
+an hour, or till it is damp through. Take it out and air it a little
+before it dries. Fold it then in smooth squares, put it in a large
+book, such as an atlas, put heavy weights on it, and let it stand an
+hour or two.--_Mrs. M. C. C._
+
+
+TO SET COLORS.
+
+Wash in strong salt or alum water and rinse in water in which Irish
+potatoes have been sliced and boiled, to stiffen.
+
+A strong tea of hay or fodder preserves the color of brown linen. One
+spoonful gall to a gallon of water will set the colors of almost any
+goods. A teaspoonful sugar of lead in a gallon cold water (some say a
+tablespoonful in a quart soft water) will set colors. Let the material
+soak in it an hour.
+
+A teacup of lye in a pail of water will improve black calicoes.
+
+
+TO RESTORE COLORS THAT HAVE BEEN TAKEN OUT.
+
+Rub the spots with hartshorn and place in the sun till dry.
+
+
+TO KEEP BLUE CALICOES BRIGHT AND FRESH.
+
+The first time they are washed, put them in water with a cupful
+spirits of turpentine to each pail of water. This will set the color,
+and they will always look well.
+
+
+MILDEW.
+
+Moisten the mildewed spot with clear water, then rub over it a thick
+coating of castile soap. Scrape chalk with the soap, mixing and
+rubbing with the end of the finger. Then wash it off. Sometimes one
+coating suffices, but generally several are required.
+
+
+LABARAQUE SOLUTION.
+
+Will remove mildew, ink, or almost any fruit stain from cloth. The
+solution should be washed off soon after applying, as it may injure
+the cloth.--_Dr. E. A. C._
+
+
+TO PREVENT FRUIT STAINS FROM BEING PERMANENT.
+
+Wet the stained spot with whiskey before sending it to wash, and there
+will be no sign of it when the article comes in.
+
+
+FOR REMOVING FRUIT OR INK STAINS.
+
+Two drachms chloride of lime, two drachms acetic acid, one and a half
+ounce water. Mix well.--_Dr. E. A. C._
+
+
+IRON RUST.
+
+Salts of lemon applied to the place and exposed to the sun will remove
+all iron rust in linen, etc.
+
+
+
+
+MISCELLANEOUS RECIPES.
+
+
+AMMONIA.
+
+No housekeeper should be without a bottle of spirits of ammonia, for,
+besides its medical value, it is highly useful for household purposes.
+It is nearly as useful as soap, and its cheapness brings it in the
+reach of all. Put a teaspoonful ammonia in a quart of warm soapsuds,
+dip in a flannel cloth, wipe off the dust and fly-specks, and see how
+much scrubbing it will save you.
+
+For washing windows and mirrors, it is very desirable. A few drops on
+a piece of paper will take off every spot or fingermark on the glass.
+
+It cleanses and brightens silver wonderfully. Dip your forks, spoons,
+etc., in a pint of suds, mixed with a teaspoonful spirits ammonia.
+Then rub with a brush and polish with chamois skin.
+
+It will take grease spots from every fabric. Put on the ammonia nearly
+clear. Lay blotting-paper on the place, and press a hot flat-iron on
+it a few moments. A few drops of it will clean and whiten laces, also
+muslins.
+
+It is highly useful and refreshing at the toilet-table. A few drops in
+the bath will remove all offensive perspiration and glossiness (if the
+skin is oily). Nothing is better for cleansing the hair from dust and
+dandruff. A teaspoonful in a pint of water will cleanse the dirtiest
+brushes. Shake the brushes through the water, and when they look
+white, rinse them in water and put them in the sunshine or a warm
+place to dry.
+
+For medicinal purposes ammonia is almost unrivalled. Inhaling it will
+often cure headache and catarrhal cold. Ten drops aromatic spirits of
+ammonia in a wine-glass of water is excellent for heartburn or
+dyspepsia. The ordinary spirits of ammonia may be used also for the
+purpose, but it is not so palatable.
+
+Ammonia is also good for vegetation. If you desire roses, fuschias,
+geraniums, etc., to become more flourishing, add five or six drops
+ammonia to every pint of lukewarm water you give them. Do not repeat
+this more than once in five or six days, lest you should stimulate
+them too highly.
+
+Be sure to keep a large bottle of ammonia in the house, and use a
+glass stopper for it, as it is very evanescent and is injurious to
+corks.
+
+[The above remarks on the usefulness of ammonia were furnished and
+endorsed by Mrs. A. D., of Virginia.]
+
+
+BORAX.
+
+It is very desirable to keep borax in the house. Its effect is to
+soften the hardest water, and it is excellent for cleansing the hair.
+Some washerwomen use borax for a washing powder, instead of soda, in
+the proportion of a handful of borax powder to ten gallons boiling
+water, and they save in soap nearly half, whilst the borax, being a
+neutral salt, does not injure the texture of the linen.--_Mrs. S. T._
+
+
+RED INK.
+
+Bicarb. potash, half an ounce; cochineal, half an ounce; bitart.
+potash, half an ounce; powdered alum, half an ounce; pure rain-water,
+four ounces. Mix, and add ten drops creosote.--_Dr. E. A. C._
+
+
+BLACK INK.
+
+Extract logwood (pulv.), two ounces; hot rain-water, one gallon.
+Simmer over water-bath one hour, till logwood is dissolved. Put into a
+bottle the following: bichromate potass., one hundred grains; prus.
+of potass., forty grains; warm rain-water, four ounces. Shake till
+dissolved, put into the logwood solution, stir well together, strain
+through flannel, and, when cold, add corrosive sublimate, ten grains;
+warm rain-water, one ounce. Dissolve thoroughly, put with the above,
+and add pure carbolic acid crys., one drachm. This makes the best
+black ink in the world, at a cost of about ten cents a gallon.--_Dr.
+E. A. C._
+
+
+COMMON BOTTLE WAX.
+
+Rosin, eighteen ounces; shellac, one ounce; beeswax, two ounces. Melt
+together and color to suit the fancy.--_Dr. E. A. C._
+
+
+GRAFTING WAX.
+
+Rosin, two pounds; beeswax, one pound; tallow, one pound. Melt
+together, pour into a tub of cold water, and work with the hands till
+pliable.--_Dr. E. A. C._
+
+
+LIQUID GLUE.
+
+Acetic acid, one ounce; water, half an ounce; glue, two ounces; gum
+tragacanth, one ounce. Mix and dissolve.--_Dr. E. A. C._
+
+
+SHOE BLACKING (_equal to Mason's_).
+
+Ivory black, twelve ounces; molasses, four ounces; sperm-oil, one
+ounce; oil of vitriol, by weight, two drachms; vinegar, one pint. Mix
+the black, molasses, and oil, and add the vinegar gradually, stirring
+all the time. Then add the oil of vitriol very carefully, stirring
+constantly, till effervescence ceases.--_Dr. E. A. C._
+
+
+LIQUID BLACKING.
+
+Ivory black, in fine powder, one pound; molasses, twelve ounces;
+sweet-oil, two ounces; beer and vinegar, two pints of each. Mix
+thoroughly together.--_Dr. E. A. C._
+
+
+WHAT MOST OF THE BAKING POWDERS ARE COMPOSED OF.
+
+(_One of the Best._)
+
+Cream tartar, twelve and one-quarter ounces; bicarb. soda (Eng.), six
+and one-half ounces; tartaric acid, one and one-third ounces;
+carbonate of ammonia, four-fifths of an ounce; good wheat flour, four
+ounces. Mix thoroughly, and pass through a fine sieve.--_Dr. E. A. C._
+
+
+TO DRY HERBS.
+
+Gather on a dry day, just before they flower. Put them in an oven, and
+when dry take them out, pick off the leaves, put in bottles, cover
+tightly, and keep in a dry place.--_Mrs. R._
+
+
+TO KEEP WEEVIL OUT OF WHEAT.
+
+Put the wheat in barrels, smooth it, and sprinkle a layer of salt over
+the top. Keep the barrels well covered by tying cloths over them. A
+sure preventive.--_Mrs. Dr. P. C._
+
+
+FERTILIZER FOR STRAWBERRIES.
+
+Nitrate of potash, one pound; glauber salts, one pound; sal soda, one
+pound; nitrate of ammonia, one-quarter pound. Dissolve the above in
+forty gallons of water, one-third to be applied when the leaves begin
+to appear, one-third ten days later, and the rest when the vines begin
+to bloom. This quantity is for forty feet square.--_Mrs. R._
+
+
+RED LIP SALVE.
+
+Oil of sweet almonds, two ounces; pure olive-oil, six ounces;
+spermaceti, one and one-half ounce; white wax, one ounce. Color with
+carmine, and perfume with oil of roses.--_Dr. E. A. C._
+
+
+LOTION FOR CHAPS.
+
+Borax, two drachms; strong rose-water, twelve ounces; glycerine, three
+ounces; mucilage of quince seed, ten drachms. Mix.--_Dr. E. A. C._
+
+
+COLD CREAM.
+
+Rose-water, half an ounce; oil of sweet almonds, half an ounce; pure
+olive-oil, two ounces; spermaceti, half an ounce; white wax, one
+drachm. Melt sperm and wax with the oil by means of water-bath. Then
+add the rose-water, and stir till cool. When nearly cool, add oil of
+roses or any other perfume desired.--_Dr. E. A. C._
+
+
+CAMPHOR ICE.
+
+White wax, two ounces; spermaceti, two ounces and two drachms;
+camphor, six drachms. Melt, and add olive-oil, five ounces and five
+drachms; glycerine, three drachms. Make into eighteen cakes.--_Dr. E.
+A. C._
+
+
+CAMPHOR SALVE FOR CHAPPED LIPS, HANDS, ETC.
+
+Spermaceti, two drachms; white wax, two drachms; pulverized camphor,
+two drachms; washed lard, half an ounce; pure olive-oil, half an
+ounce. Melt in water-bath, and stir with it, while cooling, two
+drachms glycerine.
+
+_Note._--This is excellent, will relieve almost instantly, and will
+cure in a few applications.--_Dr. E. A. C._
+
+
+TOOTH POWDER.
+
+Prepared chalk, two pounds; powdered orris-root, two pounds; powdered
+white castile soap, quarter of a pound; powdered white sugar, quarter
+of a pound; powdered pumice-stone, half an ounce; powdered carmine,
+half an ounce; oil of lemon, half an ounce; oil of lavender, half an
+ounce. Powder the carmine as fine as possible; then add to it the
+pumice-stone, then the sugar, then the soap, orris, and chalk in
+succession. Then add the flavoring drop by drop, mixing it thoroughly
+with all the ingredients. Sift through the finest apothecaries'
+sieve.--_Dr. E. A. C._
+
+
+_For the Teeth._
+
+Van Buskirk's Sozodont, manufactured by Hall & Ruckel, N. Y., is all
+that it claims to be. I have known it tried ten years consecutively
+with the happiest results.--_Mrs. S. T._
+
+
+CHARCOAL TOOTH POWDER.
+
+Powdered charcoal, six ounces; gum myrrh, one ounce; pale Peruvian
+bark, one ounce. Mix thoroughly.--_Dr. E. A. C._
+
+
+HAIR-OIL.
+
+Pure olive-oil, six ounces; perfumed with oil of jessamine.--_Dr. E.
+A. C._
+
+
+_Hair-Oil._
+
+Castor-oil, ten ounces; pure alcohol, six ounces. Perfume with oil of
+bergamot or any other perfume preferred.--_Dr. E. A. C._
+
+
+HAIR TONIC.
+
+Glycerine, one and a half ounces; tincture cantharides (95 per cent.),
+half an ounce; sulph. quinine, twenty grains; alcohol, four ounces.
+Mix together; perfume with oil of roses.--_Dr. E. A. C._
+
+
+_Another Hair Tonic._
+
+Claimed to restore falling out hair, when baldness is not hereditary.
+Tincture of cantharides (officinal), one ounce; glycerine, one and a
+half ounce; rose-water, three and a half ounces.--_Dr. E. A. C._
+
+
+HAIR DYE, NO. 1.
+
+Pyrogallic acid, one drachm; distilled water, three ounces.
+Dissolve.--_Dr. E. A. C._
+
+
+NO. 2.
+
+Nitrate of silver (crystals), one drachm; aqua ammonia, strong, two
+drachms; distilled water, six drachms. Mix.--_Dr. E. A. C._
+
+
+HAIR RESTORATIVE.
+
+Sugar of lead (chemically pure), one drachm; milk of sulphur, two
+drachms; rose-water, four ounces; glycerine, one ounce. Mix.--_Dr. E.
+A. C._
+
+
+SHAMPOO LIQUOR.
+
+Bay rum, three quarts; tincture cantharides (officinal), one and a
+half ounces; carb. ammonia, half an ounce; salts of tartar, one ounce.
+Mix. Thoroughly cleanse the hair with clean water after using.--_Dr.
+E. A. C._
+
+
+ROSE BANDOLINE.
+
+Gum tragacanth, six ounces; rose-water, one gallon; otto of roses,
+half an ounce. Steep the gum in the water a day or two. Agitate
+frequently while forming into a gelatinous mass. After standing
+forty-eight hours, strain through a clean, coarse linen cloth. Again
+let it stand a few days, and then strain a second time. When the
+consistency is uniform, add the otto of roses, and color with
+carmine.--_Dr. E. A. C._
+
+
+ALMOND BANDOLINE.
+
+Is made as the above, except that no coloring is used, and it is
+scented with quarter of an ounce of oil of bitter almonds instead of
+rose.--_Dr. E. A. C._
+
+
+TO CLEAN THE HAIR AND HAIR-BRUSHES AND COMBS.
+
+Dissolve one ounce borax and half an ounce camphor in a quart boiling
+water. For cleaning combs and brushes use two teaspoonfuls
+supercarbonate soda dissolved in half a pint boiling water, or else
+use one teaspoonful hartshorn dissolved in a little water.--_Mrs. R._
+
+
+TO REMOVE DANDRUFF.
+
+Wash the hair thoroughly in rain-water with a good deal of borax
+dissolved in it.--_Mrs. C. C._
+
+
+TO REMOVE BLOOD STAINS.
+
+Make a thin paste of starch and water. Spread over the stain. When
+dry, brush the starch off and the stain is gone. Two or three
+applications will remove the worst stains.--_Mrs. D._
+
+
+
+
+INDEX.
+
+
+     BREAD.
+
+                                                                  PAGE
+     Batter bread,                                                  56
+       "      "    2d recipe,                                       57
+       "      "    3d   " ,                                         57
+     Brown bread,                                                   40
+     Biscuit, beaten,                                               42
+       "        "     2d recipe,                                    42
+       "        "     cream,                                        42
+       "        "     French,                                       41
+       "        "     excellent light,                              43
+       "        "     light,                                        43
+       "        "     soda,                                         42
+       "        "     thick,                                        43
+       "        "     thin or crackers,                             43
+     Box bread,                                                     40
+     Bunns,                                                         39
+     Cakes, Virginia ash,                                           61
+       "    batter,                                                 55
+       "       "    2d recipe,                                      55
+       "       "    made of stale bread,                            55
+       "       "    cheap recipe,                                   56
+       "    old Virginia batter cakes,                              55
+       "     "            "       "    2d,                          56
+     Cakes, Boston cream,                                           53
+       "    breakfast,                                              50
+       "    buckwheat,                                              51
+       "        "      2d recipe,                                   52
+       "        "      3d   " ,                                     52
+       "        "      4th  " ,                                     52
+       "    buttermilk,                                             54
+       "   corn,                                                    58
+       "   cream,                                                   52
+       "     "    2d,                                               53
+       "     "    3d,                                               53
+       "   farina,                                                  54
+       "   flannel,                                                 51
+       "      "     2d method,                                      51
+       "      "     3d   " ,                                        51
+       "   Indian griddle,                                          56
+       "   Madison,                                                 50
+       "   orange,                                                  50
+       "   rice,                                                    54
+       "   sour milk,                                               54
+       "   velvet,                                                  50
+     Corn-bread, plain,                                             61
+       "    "    light,                                             59
+     Crackers, Huntsville,                                          44
+           "   soda,                                                43
+           "   water,                                               44
+     Cracklin-bread,                                                60
+     Egg-bread,                                                     60
+       "   "    old-fashioned,                                      59
+       "   "    soft,                                               59
+     Family bread,                                                  29
+     Graham bread,                                                  40
+     Grit or hominy bread,                                          58
+       "       "      "    2d recipe,                               58
+     Henrietta bread,                                               45
+     Indian      " ,                                                60
+     Lapland     " ,                                                45
+       "         "  plain recipe,                                   45
+     Leaven,                                                        27
+     Light bread,                                                   31
+     Jenny Lind bread,                                              46
+     Loaf, cottage,                                                 39
+     Loaf bread,                                                    29
+       "    "    old Virginia,                                      29
+       "    "    3d method,                                         30
+     Lunch bread,                                                   46
+     Lunn, quick Sallie,                                            36
+       "   Sallie 2d,                                               34
+       "      "   3d,                                               35
+       "      "   4th,                                              35
+       "      "   5th,                                              35
+     New bread,                                                     45
+     Old maids,                                                     39
+     Muffins,                                                       36
+       "      2d,                                                   37
+       "      3d,                                                   38
+       "      bread,                                                38
+       "      corn,                                                 57
+       "      cream,                                                38
+       "      white egg,                                            38
+       "      Parker House,                                         37
+       "      salt sulphur,                                         36
+       "      soda,                                                 38
+       "      superior,                                             37
+       "      sweet spring,                                         36
+     Mush bread,                                                    59
+     Pockets,                                                       34
+     Pone, St. Nicholas,                                            58
+     Potato bread,                                                  39
+     Puffs, breakfast,                                              46
+       "    nun's,                                                  44
+     Rice bread,                                                    60
+     Rolls, hot or cold loaf bread,                                 31
+       "    French,                                                 31
+       "      "     2d,                                             32
+       "      "     or twist,                                       32
+       "    pocketbook,                                             33
+       "    velvet,                                                 32
+     Rusks,                                                         40
+       "    egg,                                                    41
+       "    German,                                                 41
+     Salt risen bread,                                              47
+       "    "     "    2d,                                          47
+     Turnovers,                                                     33
+     Twist,                                                         34
+     Wafers,                                                        44
+     Waffles,                                                       47
+       "      2d,                                                   48
+       "      3d,                                                   48
+       "      corn meal,                                            57
+       "      mush,                                                 49
+       "      rice,                                                 49
+       "       "    2d,                                             49
+       "      superior rice,                                        49
+       "      soda,                                                 48
+       "      another recipe,                                       48
+     Yeast,                                                         25
+       "    alum,                                                   27
+       "    another recipe,                                         26
+       "    Irish potato,                                           26
+       "    that never fails,                                       26
+
+
+     COFFEE, TEA AND CHOCOLATE.
+
+     Café au lait,                                                  63
+     Coffee, to make,                                               62
+       "       "      2d,                                           62
+       "     boiled,                                                61
+       "     dripped or filtered,                                   63
+       "        "          "      2d,                               63
+       "     to toast,                                              61
+     Broma,                                                         65
+     Chocolate,                                                     65
+     Cocoa,                                                         65
+     Black tea,                                                     64
+       "    "   2d,                                                 64
+     Green " ,                                                      63
+       "   "   2d,                                                  64
+       "   "  a good cup of,                                        64
+     Iced  " ,                                                      64
+
+
+     MILK AND BUTTER.
+
+     Butter, to secure nice for the table in winter,                67
+     Butter, putting up,                                            67
+     Clabber,                                                       67
+     Cottage cheese,                                                68
+
+
+     SOUP.
+
+     Asparagus soup,                                                83
+       "         "   2d,                                            83
+     Beef        " ,                                                74
+       "         "   2d,                                            74
+     Beef's head, to prepare as stock for soup,                     74
+     Calf's head soup,                                              75
+       "      "    "   2d,                                          75
+       "      "    "   3d,                                          76
+       "      "    "   4th,                                         76
+       "      "    "   5th,                                         77
+       "      "    "   brown,                                       77
+     Clam soup,                                                     72
+       "    "   2d,                                                 73
+     Chicken soup,                                                  78
+       "       "   2d,                                              79
+     Crab      " ,                                                  73
+       "       "   2d,                                              74
+     Giblet    " ,                                                  79
+     Gumbo     " ,                                                  80
+       "       "   2d,                                              80
+     Okra      " ,                                                  79
+     Ox-tail   " ,                                                  78
+     Oyster    " ,                                                  69
+       "       "   2d,                                              70
+       "       "   3d,                                              70
+       "       "   economical,                                      69
+       "       "   purée of,                                        70
+     Pea       " ,                                                  83
+       "       "   green,                                           84
+       "       "   2d,                                              84
+     Potato    " ,                                                  84
+       "       "   2d,                                              84
+     Terrapin soup, mock,                                           72
+     Turtle    " ,                                                  71
+       "       "   2d,                                              71
+       "       "   3d,                                              72
+       "       "   mock,                                            72
+     Tomato    " ,                                                  82
+       "       "   2d,                                              83
+       "       "   clear,                                           83
+     Veal      "   roast, and chicken bone soup,                    79
+     Vegetable soup,                                                81
+       "         "   fine,                                          80
+
+
+     OYSTERS AND OTHER SHELL FISH.
+
+     Clam or oyster fritters,                                       90
+     Crabs, to cook,                                                94
+       "    devilled,                                               94
+       "        "     2d,                                           94
+       "    hard, to devil,                                         95
+     Crab stew,                                                     94
+       "  soft,                                                     95
+     Lobster curry,                                                 95
+     Terrapin,                                                      96
+       "      or turtle in batter,                                  96
+       "         "      steaks,                                     96
+       "         "      stew,                                       96
+     Turtles, to cook,                                              96
+       "      stewed,                                               96
+     Oysters, broiled,                                              90
+       "      to cook,                                              86
+       "       " ,                                                  89
+       "      devilled,                                             88
+       "         " ,                                                88
+       "      fritters,                                             89
+       "          " ,                                               89
+       "      to fry,                                               89
+       "      fried,                                                89
+       "        "    2d,                                            90
+       "      to fry,                                               90
+       "        "     2d,                                           90
+       "      to keep alive and fatten,                             94
+       "      pâtés,                                                92
+       "      pie,                                                  92
+       "       "   2d,                                              92
+       "      pickled,                                              91
+       "        "      2d,                                          91
+       "        "      3d,                                          92
+       "      raw,                                                  93
+       "      to roast,                                             91
+       "      sausage,                                              93
+       "      steamed,                                              90
+       "      shortcake,                                            93
+       "      scalloped,                                            86
+       "          "      2d,                                        87
+       "          "      3d,                                        87
+       "          "      4th,                                       88
+
+
+     FISH.
+
+     A la crême,                                                    98
+     Cat fish,                                                      99
+      "   "    or hog fish,                                         99
+     Cod fish balls,                                               104
+      "   "   boiled,                                              104
+      "   "   salt, to dress,                                      105
+      "   "   Nantucket,                                           105
+     Chowder,                                                       99
+     Chowder, 2d,                                                  100
+     Drum or sturgeon,                                             104
+     German fish stew,                                             107
+     Halibut,                                                       98
+       "      2d,                                                   98
+     Mackerel, boiled,                                             105
+       "       to broil,                                           105
+       "       salt, to cook,                                      106
+     Perch, to fry,                                                104
+     Rock fish, baked,                                             101
+     Rock, to boil,                                                101
+       "   boiled, 2d,                                             101
+       "   pickled,                                                102
+       "   to stew,                                                101
+     Shad, baked,                                                  102
+       "   to barbecue,                                            103
+       "    " broil,                                               102
+       "    " fry,                                                 102
+       "   potted,                                                 103
+       "   to roast,                                               102
+     Salmon, to bake, to boil and steak,                           106
+       "     to pickle,                                            107
+     Sheep's head, to bake,                                        100
+            "      or rock, to boil,                               100
+            "      to bake, 2d,                                    100
+            "       "   "   3d,                                    101
+            "      boiled,                                         100
+     Sturgeon, baked,                                              104
+       "       cutlet,                                             103
+       "       scalloped,                                          103
+     Trout, to fry,                                                104
+
+
+     GAME.
+
+     Duck, wild,                                                   111
+       "     "   to cook for breakfast,                            111
+     Fowl    "    " roast in a stove,                              110
+     Goose   " ,                                                   111
+       "     "   2d,                                               111
+     Partridges, to broil,                                         112
+          "      and pheasants, to cook,                           112
+          "      to roast,                                         112
+     Pigeon, to broil,                                             112
+       "     pie,                                                  113
+       "     to stew,                                              113
+     Rabbit, barbecue,                                             109
+       "     roast,                                                109
+       "     stewed,                                               109
+       "       "     2d,                                           109
+     Reed birds, to dress,                                         113
+     Sora, ortolans and other small birds, to cook,                113
+     Sora, ortolans, robins and other small birds, to cook,        114
+     Squirrel, to barbecue,                                        108
+     Turkey, wild,                                                 110
+       "       "   simple way of preparing,                        110
+     Venison, haunch,                                              108
+       "        "     of,                                          107
+     Venison, stewed,                                              108
+       "        "     2d,                                          108
+
+
+     MEATS.
+
+     Backbone or chine, to cook,                                   120
+       " pie,                                                      120
+     Bacon, to cure,                                               125
+       "    curing,                                                125
+       "    fried,                                                 130
+       "    and greens,                                            129
+       "    shoulder of,                                           129
+     Chine, to dress,                                              121
+       "    roast,                                                 121
+     Ham, baked,                                                   127
+      "     "    2d,                                               128
+      "   or tongue, bake,                                         127
+      "   broiled,                                                 129
+      "   of pork, to cook,                                        121
+      "   for curing,                                              125
+      "   Virginia mode of curing,                                 124
+      "   to boil,                                                 126
+      "    "   "   2d,                                             127
+      "   weighing 10 lbs,                                         126
+      "   fried,                                                   129
+      "   an improvement to,                                       126
+      "   relish,                                                  131
+      "   spiced,                                                  129
+      "   stuffed and baked,                                       128
+      "   to stuff, fresh cured,                                   128
+      "   toast,                                                   131
+      "     "    2d,                                               131
+     Jowl and turnip salad,                                        130
+     Lard, to cure,                                                124
+     Leg of pork stuffed,                                          121
+     Pickled pork, equal to fresh,                                 130
+     Pork royal,                                                   122
+       "  steak,                                                   119
+     Sausage meat,                                                 122
+       "       "   excellent recipe,                               122
+       "     seasoning for,                                        122
+     Salt pork, how to cook,                                       131
+     Spare ribs,                                                   119
+       "     "   pork,                                             119
+       "     "   3d,                                               119
+       "     "   4th,                                              119
+       "     "   grisken and short ribs, to cook,                  120
+     Souse cheese,                                                 123
+       "   to make from hogs' feet,                                123
+     Sweetbread of hog,                                            123
+     Tongue or ham, potted,                                        131
+     Barbecue shoat,                                               132
+     Forequarter of shoat to roast,                                132
+     Head of shoat,                                                134
+       "   "   "    to stew,                                       135
+       "   " pig to hash,                                          135
+     Head and jowl of pig to stew,                                 134
+     Jowl of shoat,                                                133
+     Roast pig,                                                    133
+       " shoat,                                                    132
+
+
+     BEEF AND VEAL.
+
+     À-la mode,                                                    140
+       "    "   2d,                                                140
+       "    "   3d,                                                141
+     Boiled beef and turnips,                                      141
+     Brine for beef,                                               154
+     Brains, croquettes,                                           151
+       "     to dress,                                             150
+       "      " fry,                                               150
+       "      "  " ,                                               150
+       "      " stew,                                              150
+     Collaps, beef,                                                146
+     Collar,                                                       142
+     Cow heel,                                                     153
+      "    " fried,                                                153
+     Corned beef,                                                  154
+       "      "   2d,                                              156
+       "      "   3d,                                              156
+       "      "   and tongues,                                     155
+       "      "   or pork,                                         155
+       "    round, to cook,                                        158
+       "    beef, how to cook,                                     159
+       "      "   tongue, to cook,                                 158
+     Cure     "   for drying,                                      159
+       "      "   ham,                                             160
+     Daube Froide,                                                 163
+     Dry beef and tongue,                                          160
+     French dish,                                                  153
+     Frizzled beef,                                                144
+     Fricasséed beef,                                              145
+     Gravy brown,                                                  152
+       " for roast beef,                                           152
+     Heel of beef to fry,                                          153
+     Hunter's beef or spiced round,                                156
+       "        "   "   "      "    2d,                            157
+     Heart of   " ,                                                147
+     Kidneys, broiled,                                             148
+       "      fried,                                               148
+       "        "    2d,                                           148
+       "      grilled,                                             148
+       "      stewed,                                              147
+       "         "    2d,                                          147
+     Liver,                                                        149
+       "    fried,                                                 149
+       "    to fry,                                                149
+       "    to fry with onions,                                    149
+       "    dried for relish,                                      149
+     Ox-heart, to roast,                                           147
+     Roast beef,                                                   138
+       "     "   2d,                                               139
+     Rib roast of beef,                                            139
+     Round of beef, to spice,                                      157
+     Rump  "    "   to stew,                                       145
+     Steak, broiled,                                               142
+       "      "      2d,                                           143
+       "    how to cook,                                           143
+       "    fried,                                                 144
+       "    to fry,                                                144
+       "    fried with onions,                                     148
+     Stew, Lebanon,                                                146
+     Sausage, beef,                                                152
+       "      bologna,                                             152
+     Smoked beef,                                                  159
+     Spiced   " ,                                                  157
+     Tongue à la terrapin,                                         146
+       "    toast,                                                 147
+       "    to stew,                                               146
+       "    to pickle,                                             155
+     Tripe,                                                        151
+       "    2d,                                                    151
+       "    to fry,                                                152
+       "     " prepare,                                            151
+     Calves' brains,                                               167
+     Cake, of veal,                                                164
+     Chops, veal,                                                  161
+     Cutlets, veal,                                                162
+       "        "   2d,                                            162
+       "        "   3d,                                            162
+     Cold veal, dressed with white sauce,                          163
+     Daub veal,                                                    167
+     Feet, calf's, dressed as terrapins,                           165
+     Head, calf's,                                                 167
+       "     "     to bake,                                        167
+     Liver, bewitched,                                             166
+       "    broiled,                                               165
+       "    to fry,                                                166
+       "      "     2d,                                            166
+       "    simple way of cooking,                                 166
+     Loaf, veal,                                                   163
+       "     "   2d,                                               164
+     Loin of veal, stewed,                                         160
+     Minced    " ,                                                 163
+     Roast     " ,                                                 161
+     Steak     " ,                                                 161
+     Sweetbreads,                                                  165
+       "    "     2d,                                              165
+       "    "     3d,                                              165
+
+
+     MUTTON AND LAMB.
+
+     Broiled,                                                      170
+     Chops, mutton,                                                172
+       "      "     2d,                                            172
+       "      "     3d,                                            173
+       "      "     broiled,                                       173
+     Corned   " ,                                                  171
+     Leg of mutton, boiled,                                        170
+     Leg of mutton, boiled, 2d,                                    170
+      "       "     roast,                                         169
+     Roast mutton,                                                 169
+     Saddle of mutton, to cook,                                    171
+       "         "       " ,                                       171
+       "         "     iced,                                       171
+       "         "     to roast,                                   170
+     Shoulder    "     corned,                                     172
+     Slices, grilled,                                              174
+     Stew,                                                         173
+       "   2d,                                                     173
+     Tongues, sheep,                                               174
+     Lamb's head,                                                  175
+       "      "   to fricassee,                                    175
+     Roast lamb,                                                   174
+     Shoulder of lamb, to grill,                                   174
+     Decorations and garnishes for cold meat and salads,           175
+
+
+     POULTRY.
+
+     Chickens,                                                     183
+       "      to boil,                                             184
+       "      " broil,                                             187
+       "      " dress with tomatoes,                               186
+       "      " fricassee,                                         187
+       "      fried,                                               186
+       "        "    2d,                                           186
+       "      pie,                                                 187
+       "       "   2d,                                             188
+       "      pudding,                                             188
+       "          "    2d,                                         188
+       "          "    with potatoes,                              188
+       "      to roast,                                            184
+       "      smothered,                                           185
+       "      to steam,                                            184
+       "      "  stew,                                             185
+       "      "   " ,                                              185
+     Ducks, young, to prepare,                                     190
+       "    to stew,                                               190
+     Goose, devilled,                                              189
+       "    to roast,                                              189
+     Turkey, boiled,                                               180
+       "       "     2d,                                           180
+       "     boned,                                                181
+       "     devilled,                                             181
+       "     hash,                                                 181
+     Turkey, meat jelly for,                                       183
+       "     roast,                                                178
+       "       "    2d,                                            178
+       "       "    3d,                                            179
+       "       "    with truffles,                                 179
+       "     to steam,                                             180
+
+
+     SALADS.
+
+     Celery salad,                                                 196
+     Chicken  " ,                                                  194
+     Chicken salad, 2d,                                            195
+       "       "    3d,                                            195
+       "       "    4th,                                           196
+       "       "    for 35 people,                                 195
+     Fish salad,                                                   192
+     Irish potato salad,                                           198
+     Lettuce salad,                                                198
+       "     dressed,                                              200
+       "        " ,                                                200
+     Lobster salad,                                                192
+     Oyster    " ,                                                 191
+     Potato    " ,                                                 197
+       "       "   2d,                                             198
+     Salmon salad, and lobster,                                    191
+     Slaw,                                                         199
+       "   cold,                                                   199
+       "    "    2d,                                               199
+     Terrapin salad,                                               192
+     Tomato     " ,                                                197
+     Turnip     " ,                                                197
+     Turkey     " ,                                                193
+       "        "   2d,                                            193
+       "        "   3d,                                            194
+     Veal and potato salad,                                        197
+
+
+     SAUCES.
+
+     Anchovy sauce,                                                202
+     Apple     " ,                                                 204
+     Cod's head, " for,                                             201
+     Fish      " ,                                                 200
+       "       "   2d,                                             201
+       "       "   3d,                                             202
+       "       "  or sauce for salad,                              200
+     Dutch     "  for fish,                                        201
+     Horseradish sauce,                                            202
+     Maître d'Hôte sauce,                                          202
+     Mint sauce,                                                   204
+     Mushroom sauce,                                               203
+       "        " ,                                                203
+     Nasturtium " ,                                                204
+     Onion      " ,                                                204
+     Pepper vinegar,                                               203
+     Tomato sauce,                                                 203
+
+
+     SAUCES ESPECIALLY SUITABLE FOR FOWLS.
+
+     Asparagus sauce,                                              205
+     Celery      " ,                                               205
+     Cranberry   " ,                                               206
+     Drawn butter,                                                 205
+       "     "     2d,                                             206
+       "     "     3d,                                             206
+     Egg sauce,                                                    205
+     Mushroom sauce,                                               206
+     Oyster     " ,                                                205
+     Sauce for boiled poultry,                                     205
+     White sauce,                                                  204
+     SALAD DRESSING.
+     Cabbage dressing,                                             208
+     Celery dressing,                                              211
+       "      "       2d,                                          211
+     Chicken salad dressing,                                       208
+     Cold slaw       " ,                                           210
+     Lettuce   " ,                                                 208
+       "       "   2d,                                             210
+     Sana Mayonnaise,                                              209
+     Salad dressing,                                               207
+       "     "       2d,                                           207
+       "     "       3d,                                           207
+       "     "       4th,                                          208
+       "     "       5th,                                          210
+
+
+     BRUNSWICK STEWS, GUMBO, SIDE DISHES.
+
+     Apples, fried,                                                231
+       "     spiced,                                               232
+     Bacon fraise,                                                 227
+     Beef cakes,                                                   226
+     Beefsteak and potatoes,                                       226
+     Breakfast dish,                                               221
+       "         "   2d,                                           222
+     Broth, Scotch,                                                216
+     Cassa rolls,                                                  221
+     Calf's head pudding,                                          223
+     Cold chicken, devilled,                                       225
+       "     "     with vinegar,                                   225
+     Croquettes,                                                   217
+         "       2d,                                               217
+         "       3d,                                               218
+         "       4th,                                              218
+     Chicken Croquettes,                                           217
+     Croquettes balls,                                             218
+         "      potato                                             218
+         "      sausage                                            219
+         "         "    2d,                                        219
+         "      meat,                                              217
+     Crumb pie,                                                    224
+     Dried apples, peaches, quinces and pears, to stew,            231
+     Fish and potatoes,                                            226
+     Forcemeat balls,                                              219
+     Fondée,                                                       230
+     Giblet pie,                                                   225
+     Gumbo,                                                        213
+       "    2d,                                                    213
+       "    3d,                                                    213
+       "    filet à la Creole,                                     214
+     Haggis,                                                       225
+     Hash,                                                         220
+       "   baked,                                                  222
+     Hominy, to boil,                                              228
+       "       "      2d,                                          229
+       "     croquettes,                                           228
+       "     fried,                                                229
+     Hotch potch,                                                  216
+     Liver pudding,                                                223
+     Loaf, meat,                                                   216
+     Macaroni,                                                     227
+        "      2d,                                                 227
+        "      3d,                                                 227
+        "      Italian method,                                     227
+     Mince, with bread crumbs,                                     219
+       "      "  potatoes,                                         220
+     Mushrooms, broiled,                                           230
+         "      to stew,                                           230
+         "       " fry or broil,                                   229
+         "      and sweetbread pâtés,                              229
+     Mutton, hashed,                                               215
+       "       "     2d,                                           215
+       "       "     3d,                                           215
+     Nice pie,                                                     223
+     Pig's head pudding,                                           223
+     Potato pie,                                                   223
+       "     "   2d,                                               223
+     Pot pourri,                                                   220
+     Prunes, stewed,                                               232
+     Ragoût souse,                                                 221
+     Rice and egg pâtés,                                           231
+     Sandwiches,                                                   222
+         "       2d,                                               222
+     Squab pie,                                                    225
+     Side dish,                                                    216
+     Stew, black,                                                  216
+     Stew, Brunswick,                                              211
+     Stew      "      2d,                                          212
+       "       "      3d,                                          212
+       "       "      4th,                                         212
+     Terrapin, mock,                                               221
+     Tongue and prunes,                                            231
+     Veal pâtés,                                                   214
+     Welsh rarebit,                                                231
+
+
+     EGGS.
+
+     À la crême,                                                   237
+     Boiled eggs,                                                  233
+       "      "   soft,                                            333
+     Baked for dinner,                                             237
+     Egg cups, breakfast dish,                                     233
+      "  for breakfast,                                            233
+     Egg with toast,                                               236
+     Ham and eggs,                                                 236
+      "  egg pudding,                                              237
+     Omelette,                                                     234
+       "       2d,                                                 234
+       "       3d,                                                 234
+       "       4th,                                                234
+       "       cheese,                                             235
+       "       German,                                             235
+       "       ham,                                                235
+       "       mock,                                               235
+       "       soufflé,                                            235
+     Pie, egg,                                                     237
+     Poached eggs,                                                 236
+     Rumble    " ,                                                 236
+     Scrambled eggs,                                               233
+       "         " ,                                               233
+     Stuffed,                                                      237
+
+
+     VEGETABLES.
+
+     Artichokes, burr,                                             249
+     Asparagus, to cook,                                           238
+       "          "      2d,                                       239
+     Beans, lima, to boil,                                         245
+       "      "     "      2d,                                     245
+       "      "     "      3d,                                     254
+     Beets, to boil,                                               239
+     Cabbage, with bacon, to boil,                                 251
+       "      boiled without bacon,                                251
+       "      fried,                                               252
+       "      pudding,                                             251
+       "         "     2d,                                         251
+     Cauliflower,                                                  252
+     Celery,                                                       240
+     Corn fritters,                                                242
+       "     "      2d,                                            243
+       "     "      for breakfast,                                 243
+       "  green, to boil,                                          241
+       "  pudding,                                                 242
+       "    "      2d,                                             242
+       "  put in brine,                                            254
+     Cucumbers, to dress raw,                                      246
+     Cucumbers, to fry,                                            246
+     Cymlings, with bacon,                                         240
+        "      to fry,                                             241
+        "      fritters,                                           241
+        "      pudding,                                            241
+        "      or squash to stew,                                  240
+     Egg-plant, to bake,                                           249
+      "    "    to fry,                                            249
+      "    "    pudding,                                           249
+      "    "    to stew,                                           248
+     Okra,                                                         246
+     Onions, to bake,                                              239
+       "      " cook,                                              239
+       "      " dress raw,                                         240
+     Onions, to fry,                                               239
+     Parsnips, to cook,                                            250
+       "        " fry,                                             249
+       "        " stew,                                            249
+     Peas, cornfield or black-eye,                                 254
+       "   dried, to boil,                                         254
+       "   green,   " ,                                            238
+     Pees, kon-feel,                                               253
+     Potato chips, Irish,                                          247
+       "    cakes,                                                 247
+     Potatoes creamed,                                             247
+       "      Irish, to boil,                                      246
+     Potato hash,                                                  247
+       "    pudding,                                               247
+       "    snow,                                                  247
+     Potatoes, sliced, to fry,                                     247
+       "       sweet, to boil,                                     248
+       "         "    to cook inferior,                            248
+       "         "    to fry,                                      248
+     Radishes,                                                     240
+     Ropa Viga,                                                    244
+     Salsify, to cook,                                             250
+       "       " fry,                                              250
+       "       " stew,                                             250
+       "       "  " ,                                              250
+     Slaw, warm,                                                   251
+       "     "   2d,                                               252
+       "     "   3d,                                               252
+     Snaps, to boil,                                               240
+     Spinach,                                                      252
+     Succotash,                                                    246
+     Tomatoes, baked,                                              243
+       "         "    2d,                                          243
+       "       fried,                                              244
+       "       omelet,                                             244
+       "       raw, to dress,                                      245
+       "        "      "      2d,                                  245
+       "       stewed,                                             244
+       "         "     2d,                                         244
+     Tomato toast,                                                 245
+     Turnips,                                                      253
+       "      salad,                                               253
+       "      to stew,                                             253
+     Yams, to dress,                                               248
+
+
+     PICKLE AND CATSUPS.
+
+     Apple pickle,                                                 294
+     Blackberry pickle,                                            295
+     Cabbage      "     for present use,                           262
+       "          "     cut,                                       262
+       "          "     chopped,                                   263
+     Cantaloupe pickle, 3,                                    287, 288
+     Composition  " ,                                              291
+     Cherry       " ,                                              295
+     Chow-chow    "     5,                                     282-284
+       "    "     "  (Leesburg),                                   285
+     Cucumber pickle, 4,                                       266-268
+       "        "    boiled,                                       268
+       "        "    ripe,                                         269
+       "        "    sweet, 2,                                     269
+     Damson     "    2,                                       290, 291
+     French     "    2,                                            292
+     Green      "    3,                                        264-266
+     German     " ,                                                290
+     Honolulu melon pickle,                                        287
+     Hyden salad, 5,                                           273-275
+     Ingredients for one gallon green pickle,                      258
+     Kentucky pickle,                                              292
+     Lemon      "     2,                                           294
+     Mangoes, oil, 3,                                              276
+       "      to green,                                            270
+       "      stuffing for 60,                                     270
+       "      peach, 4,                                       278, 279
+       "      pepper,                                              279
+     Martinas pickle,                                         281, 282
+     Muskmelon pickle,                                             288
+     Onion       "     2,                                     293, 294
+     Peach       "     4,                                     286, 287
+       "         "     spiced,                                     286
+       "         "     sweet,                                      286
+     Pear, peach or quince pickle,                                 287
+     Plum pickle,                                                  289
+     Preparing pickles,                                            258
+     Ragoût pickle,                                                291
+     Spanish  " ,                                                  293
+     Sweet    " ,                                             287, 290
+     Tomato   "  (green) 3,                                   269, 270
+       "      "  (sweet) 3,                                        272
+       "      "  (ripe)                                            272
+       "   sauce (green) 3,                                   270, 271
+       "   marmalade or sauce for meats,                           273
+     Vinegar for pickle, 3,                                        256
+       "      "  yellow pickle,                                    257
+     Walnut pickle, 4,                                        280, 281
+     Watermelon pickle, 4,                                         289
+       "          "     sweet,                                     288
+     Yellow       "     7,                                     258-261
+     Bay sauce, 2,                                                 299
+     Caper sauce,                                                  302
+     Celery vinegar,                                               301
+     Cucumber catsup, 4,                                           297
+     Horseradish sauce,                                            301
+     Mushroom catsup, 4,                                      299, 300
+       "      sauce,                                               300
+     Mustard, to mix,                                              303
+       "      aromatic,                                            303
+     Pepper catsup,                                                302
+       "    sauce,                                                 301
+       "    vinegar,                                               302
+     Tomato catsup, 2,                                        295, 296
+     Tartan sauce,                                                 302
+       "      "    (Morcan's),                                     303
+     Walnut catsup, 3,                                             298
+       "    leaves, catsup from,                                   298
+     CAKE.
+     Almond cake, 2,                                               328
+     Angel's  " ,                                                  311
+       "     bread,                                                323
+     Black cake,                                              314, 315
+     Brides' cake, 4,                                         309, 310
+     Capital   " ,                                                 342
+     Citron    " 4,                                           327, 328
+     Cocoanut cake, 6,                                        322, 324
+     Chocolate  " 5,                                          325, 326
+       "       jelly cake,                                         327
+     Corn-starch " ,                                               313
+     Clay        " ,                                               323
+     Cream       " 2,                                         340, 341
+     Currant     " ,                                               329
+     Cup         " 3,                                              342
+     Custard     " ,                                               344
+     Cake,                                                         343
+       "   with sauce,                                             344
+       "   that never fails,                                       344
+     Delicate cake, 2,                                             312
+     Delicious  "   2,                                             343
+     Fruit      "   7,                                         316-319
+     Fig        " ,                                                329
+     Gold       " ,                                                311
+     Mrs. Galt's cake,                                             345
+     Jelly for     " 2,                                       334, 335
+     Jelly         " 2,                                            335
+     Jelly cake (lemon) 2,                                    335, 336
+       "     "  (rolled) 2,                                        336
+       "     "  filling for,                                       337
+     Kettle cake,                                                  345
+     Lady     " 2,                                            311, 312
+     Lee      " (R. E.) 2,                                         321
+     Leighton cake,                                                306
+     Lemon      " 2,                                          320, 321
+     Mountain cake,                                                307
+       "      ash-cake,                                            308
+     Merry Christmas cake,                                         312
+     Marble cake,                                             337, 339
+       "    or Bismarck cake,                                      339
+     Norfolk " ,                                                   345
+     Naples biscuit,                                               347
+     Orange cake, 3,                                          319, 320
+     Parson's " ,                                                  346
+     Pound    " 7,                                            329, 331
+     Pineapple " ,                                                 319
+     Risen    " ,                                                  346
+     Rose or clouded cake,                                         339
+     Ruggles'          " ,                                         346
+     Silver            " ,                                         310
+     Snow              " ,                                         308
+       " mountain      " ,                                         307
+     Spice mountain cake,                                          340
+     Sponge           " 2,                                         332
+     Sponge cake (confederate),                                    332
+       "      "  (cream)                                           333
+       "      "  (butter) 2,                                  331, 332
+       "      "  (extra),                                          333
+       "      "  that never fails,                                 333
+       "      "  roll, 2,                                          334
+     Tipsy cakes,                                                  347
+     Velvet  " ,                                                   347
+     White   " 2,                                                  305
+       "     " (superior)                                          305
+       "   mountain cake, 4,                                  306, 307
+       "       "    ash-cake,                                      308
+       "   fruitcake, 4,                                      313, 314
+     Whortleberry,                                                 347
+     Icing for cakes,                                              349
+     Icing, 5, 348,                                                349
+       "    boiled, 2,                                        348, 349
+       "    cold,                                                  348
+       "    hot,                                              348, 349
+     Ginger bread,                                            350, 351
+     Ginger bread, cup cake,                                       351
+       "      "    lightened,                                      351
+       "      "    risen,                                          351
+       "      "    soft,                                           350
+     Ginger loaf,                                                  350
+     Molasses cake, 2,                                        351, 352
+       "      or black cake,                                       352
+       "      pound cake,                                          352
+     Small cakes,                                                  353
+     Albany cakes,                                                 353
+     Bonnefeadas,                                                  361
+     Coffee cakes,                                                 357
+     Cookies,                                                      358
+     Cinnamon cakes, 2,                                            357
+     Coffee     " ,                                                357
+     Cream      " ,                                                354
+     Crullers,                                                     359
+     Delicate tea cakes, 2,                                        360
+     Delicious small cakes,                                        361
+     Dimples,                                                      362
+     Drop cakes,                                                   353
+     Ginger cakes, 2,                                         362, 363
+       "      "    (drop)                                          364
+       "      "    (cheap)                                         363
+       "    bunns,                                                 363
+       "    snaps, 2,                                         363, 364
+     Gloucester cakes,                                             359
+     Holmcroft,                                                    358
+     Jumbles, 3,                                                   356
+       "      (Jackson),                                           356
+       "      (lemon),                                             361
+     Macaroons,                                                    356
+     Marguerites, 3,                                          354, 355
+     Molasses cakes,                                               364
+     Nothings,                                                     358
+     Scotch cakes,                                                 353
+     Strawberry cakes,                                             357
+     Sugar        " ,                                              358
+     Shrewsbury   " ,                                              355
+     Sweet crackers,                                               353
+     Spice nuts,                                                   364
+     Tea cakes, 2,                                            359, 360
+     Tartaric cakes,                                               360
+     Wafers, 2,                                                    362
+
+
+     PUDDINGS.
+
+     Apple pudding, 5,                                             376
+     Apple charlotte,                                              377
+     Apple custard,                                                378
+     Apple custard pudding,                                        377
+     Apple méringue, 2,                                            377
+     Apple dumplings,                                              373
+     Apple roll (baked),                                           377
+     Almond pudding,                                               381
+     Amherst   " ,                                                 370
+     Arrowroot " ,                                                 389
+     Batter    " ,                                                 398
+     Balloons,                                                     398
+     Bread pudding,                                                390
+     Boiled bread pudding, 2,                                      372
+     Boiled pudding of acid fruit,                                 371
+       "    sweetmeat pudding,                                     372
+       "    molasses    " ,                                        373
+       "    pudding, 2,                                       370, 372
+       "    dumplings, paste for,                                  373
+     Cake pudding,                                                 387
+     Caramel pudding,                                              383
+     Citron    " 2,                                                378
+     Cocoanut  " 5,                                           381, 382
+     Chocolate " 2,                                           382, 383
+     Cherry    " ,                                                 371
+     Cheese-cake pudding,                                          388
+     Cracker      " ,                                              392
+     Cream        " ,                                              395
+     Currant      " ,                                              375
+     Custard      " ,                                              390
+     Cottage      " ,                                              396
+     Delicious pudding,                                            398
+         "     hasty pudding,                                      397
+     Eve's pudding,                                                374
+     Economical pudding,                                           400
+     Extra fine   " ,                                              399
+     Fruit        " ,                                         374, 391
+     French       " ,                                              391
+     Feather      " ,                                              397
+     Irish potato " ,                                              394
+     Indian       " ,                                              399
+     Jelly roll,                                                   387
+     Lemon pudding, 4,                                             380
+     Lemon méringue, 2,                                            381
+     Molasses pudding, 3,                                     395, 396
+     Marrow pudding,                                               392
+     Original  "    2,                                        369, 392
+     Orange    "    4,                                        378, 379
+     One egg   " ,                                                 398
+     Peach dumplings,                                              375
+     Penny pudding,                                                400
+     Plain   " ,                                                   401
+     Plum    "     4,                                          365-368
+       "     "     Christmas,                                      368
+       "     "     economical, 2,                                  369
+       "     "     English,                                        367
+       "     "     rich,                                           367
+       "     "     simpler kind of,                                369
+     Poor man's pudding,                                           400
+     Puff         " ,                                              400
+     Preserve     " ,                                              387
+     Pudding without milk or eggs,                                 382
+     Queen of puddings, 5,                                     383-385
+     Raspberry pudding,                                            375
+     Rice        "     3,                                     393, 394
+     Sago        " ,                                          389, 390
+     Sippet      " ,                                               390
+     Snow        "     3,                                     386, 387
+     Snowball    " ,                                               396
+     Sweet potato " ,                                         394, 395
+       "     "    roll,                                            372
+     Suet pudding, 2,                                              373
+       "  dumplings,                                               374
+     Steam pudding,                                                370
+     Superior " ,                                                  399
+     Sweetmeat pudding, 2,                                         388
+     Mrs. Spence's " ,                                             391
+     Tapioca       " ,                                             385
+       "     with apples,                                          386
+     Teacup pudding,                                               391
+     Texas    " ,                                                  396
+     Thickened milk pudding,                                       347
+     Transparent      " ,                                     388, 389
+     Troy             " ,                                          371
+     Tyler            " ,                                          395
+     Virginia         " ,                                          398
+     Washington       " ,                                          397
+
+
+     PUDDING SAUCES.
+
+     Brandy sauce,                                                 402
+     Cold     "   3,                                               403
+     French   " ,                                                  402
+     Lemon    " ,                                                  403
+     Molasses " ,                                                  404
+     Nice     " ,                                                  402
+     Rich     " ,                                                  403
+     Sauce for pudding, 3,                                    402, 403
+       "   for boiled pastry,                                      404
+     Wine sauce, 3,                                                400
+
+
+     PASTRY.
+
+     Apple pie, 1, 2, 3,                                      409, 410
+     Blackberry pie,                                               410
+     Cherry      " ,                                               409
+     Cream       " 1, 2,                                           412
+     Currant     " ,                                               409
+     Custard     " ,                                               413
+     Cream tarts,                                                  415
+     Cheese cakes, almond, 1, 2,                                   415
+           "       cornstarch,                                     414
+           "       lemon,                                          414
+     Damson pie,                                                   408
+     Gooseberry pie,                                               410
+     Lemon       " 1, 2, 3, 4,                                     406
+     Lemon cream pie,                                              406
+     Lemon tarts,                                                  415
+     Mince meat, 1, 2, 3, 4,                                  411, 412
+     Molasses pie, 1, 2,                                      413, 414
+     Orange pie, 1, 2, 3,                                          407
+     Pastry, 1, 2, 3,                                              405
+     Puff paste,                                                   405
+     Peach pie,                                                    408
+     Peach méringue pie,                                           407
+     Potato pie (sliced),                                          411
+       "     " (sweet),                                            411
+     Prune   " ,                                                   408
+     Prune tarts,                                                  415
+     Rhubarb pie,                                                  411
+     Soda cracker pie,                                             413
+     Silver        " ,                                             413
+     Sugar         " ,                                             413
+     Strawberry shortcake,                                         408
+     Washington pie,                                               413
+     Whortleberry " ,                                              410
+     Fritters (Bell),                                              416
+        "     (French),                                            416
+        "     (made with yeast),                                   416
+     Pancakes (common),                                            417
+         "    (quire of paper),                                    417
+
+
+     JELLIES, BLANC-MANGE, CHARLOTTE RUSSE, BAKED
+       CUSTARDS, CREAMS, ETC.
+
+     Jelly (calves' feet),                                         419
+       "    cream,                                                 421
+       "    crystal,                                               420
+       "    gelatine, 2,                                           420
+       "        "     without straining,                           420
+       "        "     without eggs or boiling,                     421
+     Jelly without boiling,                                        421
+       "   (stock),                                                419
+     Blanc-mange, 4,                                          421, 422
+          "       (arrowroot),                                     422
+          "       (coffee),                                        423
+     Blanc-mange, (chocolate),                                     423
+          "       (custard),                                       422
+     Charlotte russe, 6,                                      423, 424
+       "         "    (strawberry),                                424
+     Baked custard, 3,                                             425
+     Apples (baked),                                               429
+     Apple compote,                                                429
+       "   float,                                                  428
+     Apples (nice dessert of),                                     429
+       "    (nice plain dessert of),                               429
+       "    (iced),                                                430
+       "    (nice preparation of),                                 429
+     Apple snow,                                                   428
+     Bonny clabber,                                                428
+     Cream (Bavarian) 2,                                           426
+       "    Italian,                                               426
+       "    Russian,                                               426
+       "    Spanish, 2,                                       425, 426
+       "    Tapioca, 2,                                            427
+     Float,                                                        428
+     Lemon froth,                                                  427
+     Slip,                                                         428
+     Syllabub,                                                     427
+
+
+     ICE-CREAM.
+
+     Bisque ice-cream,                                             437
+     Buttermilk ice-cream,                                         437
+     Caramel ice-cream,                                            435
+       "        "       (Norvell House),                           435
+     Cocoanut   " 3,                                               436
+     Chocolate  " ,                                           435, 436
+     Gelatine   " ,                                                436
+     Ice-cream, 3,                                                 432
+        "       (without cream),                                   437
+     Lemon ice-cream,                                              432
+     Orange   " ,                                                  433
+     Peach    " ,                                                  433
+     Pineapple " ,                                                 434
+     Strawberry ice-cream,                                         433
+     Vanilla       " ,                                             434
+     White         " ,                                             436
+
+     _Frozen Custards._
+     Bisque,                                                       438
+     Caramel custard,                                              437
+     Frozen custard, 2,                                       437, 438
+       "    pudding,                                               438
+     Plumbière,                                                    438
+     Plum pudding glacé,                                           438
+
+     _Sherbet._
+     Cream sherbet,                                                439
+     Lemon   " 4,                                                  439
+     Orange  " ,                                                   439
+
+     _Water Ices._
+     Citron ice,                                                   441
+     Gelatine ice,                                                 441
+     Orange    "  2,                                               440
+     Pineapple ice, 3,                                        440, 441
+     Raspberry  " ,                                                441
+     Watermelon ice,                                               441
+
+    _Fruit Desserts._
+     Ambrosia, 2,                                                  442
+     Cantaleupes,                                                  442
+     Peaches and cream,                                            442
+     Pineapple,                                                    442
+     Strawberries,                                                 443
+     Watermelons,                                                  442
+
+
+     PRESERVES AND FRUIT JELLIES.
+
+     Apples (preserved for winter use),                            450
+     Apple mange,                                                  450
+       "   preserves (crab),                                       450
+     Cherry   " ,                                                  451
+     Candied fruit,                                                454
+     Damson preserves,                                             451
+     Fig       " ,                                                 452
+     Fox grape " ,                                                 451
+     Fruit (putting up),                                           453
+     Lemon preserves,                                              448
+       "       "     (sliced),                                     447
+       "   marmalade,                                              448
+       "   conserves,                                              454
+     Muskmelon preserves (ripe),                                   446
+     Orange      " ,                                               446
+       "    marmalade, 2,                                          447
+       "    conserves,                                             454
+     Peach preserves, 2,                                      448, 449
+       "   marmalade,                                              449
+       "   (brandy) 2,                                        449, 450
+       "   conserves,                                              454
+     Pear preserves,                                               450
+     Pineapple preserves,                                          446
+     Quince jam,                                                   451
+     Raspberry jam,                                                452
+     Sweetmeat preserves,                                          444
+     Strawberry   " ,                                              452
+         "     jam,                                                452
+     Syrup (golden),                                               454
+     Tomato preserves,                                             453
+        "   sweetmeats,                                            453
+     Watermelon marmalade,                                         445
+         "      or muskmelon preserves,                            445
+     Apple jelly, 3,                                          455, 456
+       "     "   (crab),                                           456
+     Blackberry jelly,                                             454
+     Currant      " ,                                              455
+       "          "   (without cooking),                           454
+     Cranberry jelly,                                              455
+     Grape       " ,                                               457
+     Green grape jelly,                                            457
+     Orange        " ,                                             456
+     Jelly oranges,                                                457
+     Quince jelly,                                                 456
+     Tomato,                                                       458
+
+
+     CONFECTIONERY.
+
+     Almond macaroons,                                             460
+     Caramels, 2,                                                  459
+        "     (chocolate),                                         460
+     Cocoanut balls,                                               460
+        "     caramels, 2,                                         460
+        "     drops,                                               460
+     Cream candy,                                                  459
+     Cream chocolate,                                              460
+     Nut candy,                                                    458
+     Molasses candy,                                               459
+     Sugar      "   2,                                             458
+       "   kisses,                                                 458
+
+
+     WINE.
+
+     Blackberry wine, 4,                                      462, 463
+     Cider        " ,                                              467
+     Cherry       " ,                                              467
+     Currant      "  3,                                            466
+     Gooseberry   " ,                                              466
+     Grape Wine, 3,                                                464
+       "     "  (Catawba),                                    464, 465
+       "     "  (wild black),                                      465
+       "     "  (native),                                          465
+     Fox grape wine,                                               465
+     Orange      " ,                                               467
+     Strawberry  " ,                                               467
+     Tomato      " ,                                               467
+     Apple toddy, 2,                                          468, 469
+     Beer (cream),                                                 474
+       "  (ginger),                                                475
+       "  (lemon),                                                 475
+       "  (small),                                                 475
+       "  (summer),                                                474
+     Blackberry cordial, 2,                                        470
+     Cherry       " ,                                              471
+     Crab cider,                                                   475
+     Cider (mulled),                                               475
+     Dewberry cordial, 2,                                     470, 471
+     Eggnog,                                                       468
+     Lemon vinegar,                                                474
+       "   or orange syrup,                                        474
+     Mint cordial,                                                 472
+     Orgeat,                                                       474
+     Raspberry acid,                                               473
+         "     vinegar, 2,                                         473
+     Regent punch,                                                 469
+     Roman punch,                                             469, 470
+     Rum     " ,                                                   469
+     Strawberry acid, 2,                                           472
+         "      cordial,                                           471
+         "      vinegar,                                           472
+     Tea punch,                                                    469
+
+
+     THE SICK-ROOM DIET AND REMEDIES FOR THE SICK.
+
+     Aromatic vinegar,                                             483
+     Arrowroot, 2,                                            479, 480
+     Asthma, sore-throat and cough, remedy for,                    491
+     Beef essence,                                                 481
+       "  tea,                                                     481
+     Boils,                                                        493
+       "   salve for,                                              493
+     Bone felon,                                                   492
+     Blisters, dressing for,                                       493
+     Breakfast for an invalid,                                     480
+     Breast salve,                                                 487
+     Burns and scalds,                                             488
+     Carolina small hominy,                                        483
+     Carrot salve for blisters,                                    492
+     Cold in the head, cure for, 2,                                490
+     Colic, cure for,                                              486
+       "   cramp, cure for,                                        486
+     Corns, remedy for,                                            492
+     Coughs, remedies for,                                         490
+     Chalk mixture for infants and young children,                 489
+     Chicken essence,                                              481
+        "    jelly,                                                482
+        "    cholera,                                              488
+     Chilblains,                                                   486
+     Chill pills,                                                  489
+     Cuts,                                                         486
+     Cracked wheat,                                                480
+     Croup, good treatment for,                                    492
+     Diarrhoea, remedy for,                                        489
+     Dysentery      "     " ,                                      489
+     Earache        "     " ,                                      487
+     Inflamed eyes, remedy for,                                    487
+     Epilepsy         "     " ,                                    486
+     Food for sick infants,                                        480
+     Flames, to extinguish clothing in,                            492
+     Jaundice, remedy for,                                         491
+     Jamaica ginger (Brown's),                                     484
+     Lime-water,                                                   484
+     Liniment (a good),                                            492
+         "    for rheumatism,                                      492
+         "    for recent burns,                                    489
+     Mashed finger,                                                488
+     Milk punch,                                                   481
+     Mustard,                                                      484
+        "    leaves,                                               485
+     Nourishing way to prepare chicken, squirrel, or beef for the
+       sick,                                                       482
+     Ocean salt,                                                   486
+     Panada,                                                       482
+     Prickly heat, remedy for,                                     488
+     Poison oak      "     "  2,                                   491
+     Poisons, antidotes to,                                    494-496
+     Acids,                                                        494
+     Alkalies,                                                     494
+     Arsenic,                                                      494
+     Carbolic acid,                                                494
+     Chloral,                                                      494
+     Chloroform,                                                   495
+     Copper,                                                       495
+     Corrosive sublimate,                                          495
+     Gases,                                                        495
+     Glass, in powder,                                             495
+     Iodine,                                                       495
+     Lead,                                                         495
+     Nitrate of silver,                                            495
+     Opium,                                                        495
+     Phosphorus,                                                   495
+     Prussic acid,                                                 495
+     Strychnine,                                                   496
+     Tartar emetic,                                                496
+     Venomous bites of rabid dogs and serpents,                    496
+     Quinine, to take without tasting,                             493
+     Racahaut,                                                     480
+     Seamoss farina,                                               480
+     Seltzer aperient,                                             484
+     Soda mint,                                                    484
+     Sore throat, remedy for, 3,                              485, 486
+     Sick-room, 476,                                               496
+     Scarlet fever, preventive to, 2,                         487, 488
+     Snake bites,                                                  488
+     Toast, dry,                                                   482
+       "    milk,                                                  483
+       "    scalded,                                               483
+     Toothache drops,                                              487
+     Thieves' vinegar,                                             483
+     Weak back, remedy for,                                        494
+     Wine whey,                                                    480
+     Whooping-cough, remedy for,                                   490
+
+
+     HOUSE-CLEANING.
+
+     Ants and bugs, to destroy,                                    503
+     Bedbugs         "   " ,                                       503
+        "    poison,                                               503
+     Brasses, to clean,                                            501
+     Carpets, to wash,                                             499
+        "     to remove ink from,                                  500
+     Cement for rubber and glass,                                  503
+     Egg-beater,                                                   502
+     Egg stains, to remove from silver spoons,                     501
+     Floors to oil,                                                499
+        "   to dye,                                                499
+     Furniture to clean,                                           500
+         "     unvarnished, to clean,                              500
+         "     polish, 2,                                     500, 501
+     House-cleaning (directions for),                          496-498
+     Knives and tins, to clean,                                    502
+             "        to remove rust from,                         502
+             "        to whiten handles of,                        502
+     Mosquitoes,                                                   504
+     Marble slabs, to clean,                                       500
+     Oil-cloth, to wash, 2,                                        499
+     Paint, to clean,                                              499
+     Rats,                                                         504
+     Red ants, remedy for,                                         503
+     Sapolio for kitchen use,                                      502
+     Silver, to clean, 2,                                          501
+     Shading glass, mixture for,                                   503
+     Soap, concentrated lye,                                       504
+     Wall paper, to remove grease from,                            500
+     Washing mixture,                                              504
+     Whitewash, outdoor,                                           498
+         "      indoor,                                            498
+
+
+     RECIPES FOR RESTORING OLD CLOTHES, SETTING COLORS,
+       REMOVING STAINS, ETC.
+
+     Black cashmere, to wash,                                      505
+     Black crape veils, to renew,                                  506
+     Black silk, to renew old,                                     506
+       "     "   to freshen old,                                   506
+     Blue calicoes, to keep bright and fresh,                      507
+     Colors, to set,                                               507
+     Colors, to restore,                                           507
+     Cloth, to remove spots from,                                  505
+     Cloth, soap for removing grease from,                         505
+     Clothes to clean,                                             505
+     Fruit stains, to remove,                                      507
+       "   or ink stains, to remove,                               507
+     Iron rust, to remove,                                         508
+     Mildew,     "   " ,                                           507
+       "     Labaraque solution for,                               507
+     Velvet, to restore the pile of,                               506
+
+
+     MISCELLANEOUS RECIPES.
+
+     Almond bandoline,                                             514
+     Ammonia,                                                      508
+     Borax,                                                        509
+     Bottle wax,                                                   510
+     Blood stains, to remove,                                      514
+     Camphor ice,                                                  512
+        "    salve,                                                512
+     Cold cream,                                                   511
+     Chaps, lotion for,                                            511
+     Dandruff, to remove,                                          514
+     Fertilizer for strawberries,                                  511
+     Grafting wax,                                                 510
+     Hair-oil, 3,                                                  513
+       "  dye, 2,                                                  513
+       "  tonic,                                                   513
+       "  restorative,                                             518
+       "  to clean,                                                514
+       "  brushes, to clean,                                       514
+     Herbs, to dry,                                                511
+     Ink (black),                                                  509
+      "  (red),                                                    509
+     Liquid glue,                                                  510
+        "   blacking,                                              510
+     Lip salve (red),                                              511
+     Rose bandoline,                                               514
+     Shoe blacking,                                                510
+     Shampoo liquor,                                               513
+     Sozodont,                                                     512
+     Tooth powder,                                                 512
+       "     "     charcoal,                                       513
+
+
+THE END.
+
+
+
+
+
+End of the Project Gutenberg EBook of Housekeeping in Old Virginia, by 
+Marion Cabell Tyree
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+      The Project Gutenberg eBook of Housekeeping in Old Virginia, by Marion Cabell Tyree.
+    </title>
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+<pre>
+
+Project Gutenberg's Housekeeping in Old Virginia, by Marion Cabell Tyree
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Housekeeping in Old Virginia
+
+Author: Marion Cabell Tyree
+
+Release Date: March 31, 2013 [EBook #42450]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK HOUSEKEEPING IN OLD VIRGINIA ***
+
+
+
+
+Produced by Melissa McDaniel and the Online Distributed
+Proofreading Team at http://www.pgdp.net (This file was
+produced from images generously made available by The
+Internet Archive)
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+</pre>
+
+
+<div class="tnbox">
+<p class="center"><b>Transcriber's Note:</b></p>
+<p>Obvious typographical errors have been corrected.
+Inconsistent spelling and hyphenation in the original
+document have been preserved.</p>
+<p>Ditto marks have been replaced with the text which they represent.</p>
+<p>On page 51, the phrase starting "the over-night" may be missing words.</p>
+<p>On page 214, the phrase "half a cup of water" may be missing words.</p>
+<p>Index spellings were made consistent with the text.</p>
+</div>
+
+<div class="figcenter p6">
+<img src="images/title_page.jpg" width="344" height="550" alt="Title Page" title="" />
+</div>
+<div class="figcenter p6">
+<img src="images/i_001.jpg" width="349" height="550" alt="Cook in the Kitchen" title="" />
+</div>
+
+<h1><span class="smcap">Housekeeping<br />
+
+In Old Virginia.</span><br />
+
+<span class="s03">CONTAINING</span><br />
+<br />
+<span class="s05">CONTRIBUTIONS FROM TWO HUNDRED AND FIFTY<br />
+LADIES IN VIRGINIA AND HER SISTER<br />
+STATES,</span><br />
+<br />
+<span class="s03"><i>DISTINGUISHED FOR THEIR SKILL IN THE CULINARY ART AND
+OTHER BRANCHES OF DOMESTIC ECONOMY.</i></span></h1>
+
+<p class="center p4">EDITED BY<br />
+<br />
+
+<span class="b12">MARION CABELL TYREE.</span></p>
+
+<p class="s08">"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."<br />
+
+<span class="flright"><i>Prov., chap. 31, verses 10 and 27.</i></span></p>
+
+<hr class="l15" />
+
+<p class="center p2"><span class="b12">JOHN P. MORTON &amp; CO.,</span><br />
+<i>LOUISVILLE, KY.</i><br />
+<span class="b12">1878.</span></p>
+
+<p class="center p6">
+<span class="smcap">Copyright by</span><br />
+MARION CABELL TYREE.<br />
+1877.</p>
+
+<p class="center p6">
+<span class="b12"><i>Dedicated</i></span><br />
+TO<br />
+<span class="b12">THE SISTER HOUSEKEEPERS,</span><br />
+WHOSE KIND ASSISTANCE AND CONTRIBUTIONS HAVE SO MUCH<br />
+LIGHTENED THE LABORS OF THE WRITER AND<br />
+ENHANCED THE VALUE OF HER WORK.</p>
+
+<h2 class="p6">GENERAL CONTENTS.</h2>
+<table summary="Contents">
+
+<tr>
+<td colspan="2" class="tdr s08">PAGE</td>
+</tr>
+<tr>
+<td><i>Preface</i></td>
+<td class="tdr"><a href="#Page_VII">7</a></td>
+</tr>
+<tr>
+<td><i>List of Contributors</i></td>
+<td class="tdr"><a href="#Page_XI">11</a></td>
+</tr>
+<tr>
+<td>Bread</td>
+<td class="tdr"><a href="#Page_19">19</a></td>
+</tr>
+<tr>
+<td>Coffee, Tea, and Chocolate</td>
+<td class="tdr"><a href="#Page_61">61</a></td>
+</tr>
+<tr>
+<td>Milk and Butter</td>
+<td class="tdr"><a href="#Page_65">65</a></td>
+</tr>
+<tr>
+<td>Soup</td>
+<td class="tdr"><a href="#Page_68">68</a></td>
+</tr>
+<tr>
+<td>Oysters and other Shell Fish</td>
+<td class="tdr"><a href="#Page_85">85</a></td>
+</tr>
+<tr>
+<td>Fish</td>
+<td class="tdr"><a href="#Page_97">97</a></td>
+</tr>
+<tr>
+<td>Game</td>
+<td class="tdr"><a href="#Page_107">107</a></td>
+</tr>
+<tr>
+<td>Meats</td>
+<td class="tdr"><a href="#Page_114">114</a></td>
+</tr>
+<tr>
+<td>Beef and Veal</td>
+<td class="tdr"><a href="#Page_136">136</a></td>
+</tr>
+<tr>
+<td>Mutton and Lamb</td>
+<td class="tdr"><a href="#Page_168">168</a></td>
+</tr>
+<tr>
+<td>Poultry</td>
+<td class="tdr"><a href="#Page_176">176</a></td>
+</tr>
+<tr>
+<td>Salads</td>
+<td class="tdr"><a href="#Page_190">190</a></td>
+</tr>
+<tr>
+<td>Sauces</td>
+<td class="tdr"><a href="#Page_200">200</a></td>
+</tr>
+<tr>
+<td>Brunswick Stews, Gumbo, and Side Dishes</td>
+<td class="tdr"><a href="#Page_211">211</a></td>
+</tr>
+<tr>
+<td>Eggs</td>
+<td class="tdr"><a href="#Page_232">232</a></td>
+</tr>
+<tr>
+<td>Vegetables</td>
+<td class="tdr"><a href="#Page_238">238</a></td>
+</tr>
+<tr>
+<td>Pickles and Catsups</td>
+<td class="tdr"><a href="#Page_255">255</a></td>
+</tr>
+<tr>
+<td>Cake</td>
+<td class="tdr"><a href="#Page_304">304</a>
+<span class="pagenum"><a name="Page_VI" id="Page_VI">vi</a></span></td>
+</tr>
+<tr>
+<td>Icing</td>
+<td class="tdr"><a href="#Page_348">348</a></td>
+</tr>
+<tr>
+<td>Gingerbread</td>
+<td class="tdr"><a href="#Page_350">350</a></td>
+</tr>
+<tr>
+<td>Small Cakes</td>
+<td class="tdr"><a href="#Page_353">353</a></td>
+</tr>
+<tr>
+<td>Puddings</td>
+<td class="tdr"><a href="#Page_365">365</a></td>
+</tr>
+<tr>
+<td>Pudding Sauces</td>
+<td class="tdr"><a href="#Page_401">401</a></td>
+</tr>
+<tr>
+<td>Pastry</td>
+<td class="tdr"><a href="#Page_404">404</a></td>
+</tr>
+<tr>
+<td>Fritters and Pancakes</td>
+<td class="tdr"><a href="#Page_416">416</a></td>
+</tr>
+<tr>
+<td>Jelly, Blanc-mange, Charlotte Russe, Baked Custard,
+Creams, and Miscellaneous Desserts</td>
+<td class="tdr"><a href="#Page_417">417</a></td>
+</tr>
+<tr>
+<td>Ice Cream and Frozen Custard</td>
+<td class="tdr"><a href="#Page_430">430</a></td>
+</tr>
+<tr>
+<td>Fruit Desserts</td>
+<td class="tdr"><a href="#Page_442">442</a></td>
+</tr>
+<tr>
+<td>Preserves and Fruit Jellies</td>
+<td class="tdr"><a href="#Page_443">443</a></td>
+</tr>
+<tr>
+<td>Confectionery</td>
+<td class="tdr"><a href="#Page_458">458</a></td>
+</tr>
+<tr>
+<td>Wines</td>
+<td class="tdr"><a href="#Page_461">461</a></td>
+</tr>
+<tr>
+<td>Beverages, Cordials, etc.</td>
+<td class="tdr"><a href="#Page_468">468</a></td>
+</tr>
+<tr>
+<td>The Sick-Room&mdash;Diet and Remedies for the Sick</td>
+<td class="tdr"><a href="#Page_476">476</a></td>
+</tr>
+<tr>
+<td>House-cleaning, etc.</td>
+<td class="tdr"><a href="#Page_497">497</a></td>
+</tr>
+<tr>
+<td>Recipes for Restoring Old Clothes, Setting Colors,
+Removing Stains, etc.</td>
+<td class="tdr"><a href="#Page_505">505</a></td>
+</tr>
+<tr>
+<td>Miscellaneous Recipes</td>
+<td class="tdr"><a href="#Page_508">508</a></td>
+</tr>
+</table>
+
+<p><span class="pagenum"><a name="Page_VII" id="Page_VII">vii</a></span></p>
+
+<h2 class="p6">PREFACE.</h2>
+
+<hr class="l15" />
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_VIII" id="Page_VIII">viii</a></span>
+its inexpensive graces, they succeeded in perfecting that system
+which, surviving to this day, has ever been noted for its beautiful
+and elegant simplicity.</p>
+
+<p>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.</p>
+
+<p>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&mdash;to depend upon her own <i>authorship</i> for
+her rule. She confesses that in this matter her labors have
+been largely editorial.</p>
+
+<p>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.</p>
+
+<p>It will be seen that she is indebted to near 250 contributors
+to her book. Among these will be found <i>many names famous</i>
+<span class="pagenum"><a name="Page_IX" id="Page_IX">ix</a></span>
+<i>through the land</i>. 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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>If she shall thus succeed in disseminating a knowledge of the
+practice of the <i>most admirable system of domestic art known in
+our country</i>; if she shall succeed in lightening the labors of the
+housewife by placing in her reach a guide which will be found
+<i>always trusty and reliable</i>; 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; <i>if she, above all, shall succeed in making
+American homes more attractive to American husbands, and spare</i>
+<span class="pagenum"><a name="Page_X" id="Page_X">x</a></span>
+<i>them a resort to hotels and saloons for those simple luxuries which
+their wives know not how to provide</i>; 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.</p>
+
+<p><span class="flright">MARION CABELL TYREE.</span></p>
+
+<p><span class="smcap">Lynchburg, Va.</span>, January, 1877.</p>
+<p><span class="pagenum"><a name="Page_XI" id="Page_XI">xi</a></span></p>
+
+<h2 class="p6">LIST OF CONTRIBUTORS.</h2>
+
+<hr class="l15" />
+<table summary="Contributors">
+<tr>
+<td><span class="smcap">Mrs. Robert Alexander</span></td>
+<td class="tdr">Fredericksburg, Va.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John J. Ambler</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Judge Anderson</span></td>
+<td class="tdr">Lexington.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Charlotte Armstrong</span></td>
+<td class="tdr">Richmond.</td>
+</tr>
+<tr>
+<td><span class="smcap">Miss Nannie Averett</span></td>
+<td class="tdr">Amherst Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">"Mozis Addums."</span></td>
+<td class="tdr">Richmond.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. R. T. H. Adams</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John T. Anderson</span></td>
+<td class="tdr">Virginia.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John Thompson Brown</span></td>
+<td class="tdr">Nelson Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Benjamin J. Barbour</span></td>
+<td class="tdr">Orange Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Judge Barton</span></td>
+<td class="tdr">Fredericksburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Miss Mary Bella Beale</span></td>
+<td class="tdr">Richmond.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Orville Bell</span></td>
+<td class="tdr">Liberty.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. C. S. Bliss</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. S. Brady</span></td>
+<td class="tdr">Wheeling, West Va.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Emma Breckenridge</span></td>
+<td class="tdr">Fincastle.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Julia Breckenridge</span></td>
+<td class="tdr">Fincastle.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Brinckerhoff</span></td>
+<td class="tdr">Fredericksburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John Brooke</span></td>
+<td class="tdr">Lexington.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. M. B.</span></td>
+<td class="tdr">Warrenton, Fauquier Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Bruce</span></td>
+<td class="tdr">Virginia.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Marcus B. Buck</span></td>
+<td class="tdr">Front Royal, Warren Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Armstead Burwell</span></td>
+<td class="tdr">Franklin Co.
+<span class="pagenum"><a name="Page_XII" id="Page_XII">xii</a></span></td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Charles W. Burwell</span></td>
+<td class="tdr">Ellicot City, Md.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Wm. Burwell</span></td>
+<td class="tdr">Georgia.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Charles Button</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Dr. Burney</span></td>
+<td class="tdr">Montgomery, Ala.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. George A. Burks</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Broaddus</span></td>
+<td class="tdr">Mecklenburg Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Byrd</span></td>
+<td class="tdr">Virginia.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. William Cameron</span></td>
+<td class="tdr">Petersburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Clara Cabell</span></td>
+<td class="tdr">Nelson Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Louis W. Cabell</span></td>
+<td class="tdr">Buckingham Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Margaret C. Cabell</span></td>
+<td class="tdr">Buckingham Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. H. Coalter Cabell</span></td>
+<td class="tdr">Richmond.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Mary C. Campbell</span></td>
+<td class="tdr">Baltimore, Md.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Thos. Campbell</span></td>
+<td class="tdr">Bedford Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Wm. Campbell</span></td>
+<td class="tdr">Bedford Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Eliza H. Carrington</span></td>
+<td class="tdr">Halifax Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Paul Carrington</span></td>
+<td class="tdr">Halifax Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Fannie Carrington</span></td>
+<td class="tdr">Charlotte Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Henry Carrington</span></td>
+<td class="tdr">Charlotte Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Theo. M. Carson</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mr. Edward Camm</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Fannie Chalmers</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Addison Cobbs</span></td>
+<td class="tdr">Charleston, West Va.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Alice Coleman</span></td>
+<td class="tdr">Halifax Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Dr. Coleman</span></td>
+<td class="tdr">Williamsburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John L. Coles</span></td>
+<td class="tdr">Northumberland Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Peyton Coles</span></td>
+<td class="tdr">Albemarle Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Tucker Coles</span></td>
+<td class="tdr">Albemarle Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Raleigh Colston</span></td>
+<td class="tdr">Richmond.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. H. P. Chew</span></td>
+<td class="tdr">Fredericksburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Camillus Christian</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Dr. E. A. Craighill</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. D. Cone</span></td>
+<td class="tdr">Warren Co.
+<span class="pagenum"><a name="Page_XIII" id="Page_XIII">xiii</a></span></td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Davis</span></td>
+<td class="tdr">Chesterfield Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Robert J. Davis</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Mary M. Dame</span></td>
+<td class="tdr">Danville.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John B. Dangerfield</span></td>
+<td class="tdr">Alexandria.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Addison M. Davies</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Horatio Davis</span></td>
+<td class="tdr">Pittsylvania Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Frank Deane</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Jos. Deans</span></td>
+<td class="tdr">Gloucester Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Judge Asa Dickinson</span></td>
+<td class="tdr">Prince Edward Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Melville Dunn</span></td>
+<td class="tdr">Richmond.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Andrew Dunn</span></td>
+<td class="tdr">Petersburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Duke</span></td>
+<td class="tdr">Suffolk Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Miss D. D.</span></td>
+<td class="tdr">Norfolk.</td>
+</tr>
+<tr>
+<td><span class="smcap">Miss Didlake</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Maria Edmonds</span></td>
+<td class="tdr">Prince Edward Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John T. Edwards</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Dr. Early</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Early</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. J. D. Ewing</span></td>
+<td class="tdr">Harrisonburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Elam</span></td>
+<td class="tdr">Virginia.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Fitz Hugh</span></td>
+<td class="tdr">Virginia.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. F. B. Ficklin</span></td>
+<td class="tdr">Fredericksburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. F. F. Fitzgerald</span></td>
+<td class="tdr">Farmville.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. J. H. Figgat</span></td>
+<td class="tdr">Fincastle.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Col. Forsberg</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Graves</span></td>
+<td class="tdr">Kentucky.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Caroline Garland</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Mary L. Garland</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John F. Gardner</span></td>
+<td class="tdr">Nelson Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Judge Geo. H. Gilmer</span></td>
+<td class="tdr">Pittsylvania Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. F. D. Goodwin</span></td>
+<td class="tdr">Wytheville.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Judge Goolrick</span></td>
+<td class="tdr">Fredericksburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Jane V. Goolrick</span></td>
+<td class="tdr">Fredericksburg.
+<span class="pagenum"><a name="Page_XIV" id="Page_XIV">xiv</a></span></td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. E. P. Goggin</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Susan Goggin</span></td>
+<td class="tdr">Bedford Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Newton Gordon</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Isabella Gilmer</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Isabella Harrison</span></td>
+<td class="tdr">Charles City Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Elvira Henry</span></td>
+<td class="tdr">Charlotte Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. E. Winston Henry</span></td>
+<td class="tdr">Charlotte Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Mary G. Harding</span></td>
+<td class="tdr">Staunton.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Fred. Hickey</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John W. Holt</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Ann Holt</span></td>
+<td class="tdr">Liberty.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Ferdinand C. Hutter</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. J. P. Hubbard</span></td>
+<td class="tdr">Shepherdstown, West Va.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Wm. L. Hyland</span></td>
+<td class="tdr">Parkersburg, West Va.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Edward Ingle</span></td>
+<td class="tdr">Roanoke Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. J. J. Irby</span></td>
+<td class="tdr">New Orleans, La.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Joseph M. Jones</span></td>
+<td class="tdr">Kentucky.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Dr. Jones</span></td>
+<td class="tdr">Bedford Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Arthur Johns</span></td>
+<td class="tdr">Northampton Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Col. Johnson</span></td>
+<td class="tdr">Lexington.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. J. Johnson</span></td>
+<td class="tdr">Abingdon.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Thomas L. Johnson</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. David Kent</span></td>
+<td class="tdr">Pulaski Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. D. B. Kinckle</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Kinsolving</span></td>
+<td class="tdr">Halifax Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Knox</span></td>
+<td class="tdr">Fredericksburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Dr. Henry Latham</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. K.</span></td>
+<td class="tdr">Norfolk.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. L. D. Leighton</span></td>
+<td class="tdr">Petersburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Col. Augustine Leftwich</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Gen. Robert E. Lee</span></td>
+<td class="tdr">"Arlington," Westmoreland Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Miss Mildred C. Lee</span></td>
+<td class="tdr">Lexington.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Gov. John Letcher</span></td>
+<td class="tdr">Lexington.
+<span class="pagenum"><a name="Page_XV" id="Page_XV">xv</a></span></td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Dr. Robert T. Lemmon</span></td>
+<td class="tdr">Campbell Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Andrew Lewis</span></td>
+<td class="tdr">Harrisonburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. James Langhorne</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John A. Langhorne</span></td>
+<td class="tdr">Montgomery Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Nannie A. Langhorne</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Richard T. Lacy</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. M. L.</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Geo. D. Lawrence</span></td>
+<td class="tdr">Mis.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Wm. H. Little</span></td>
+<td class="tdr">Fredericksburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. J. D. L.</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">L. D. L.</span></td>
+<td class="tdr">Albemarle Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Gov. Marye</span></td>
+<td class="tdr">Fredericksburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John Mason</span></td>
+<td class="tdr">Fredericksburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. O. Massie</span></td>
+<td class="tdr">Brooklyn, N. Y.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Patrick Massie</span></td>
+<td class="tdr">Nelson Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Sarah Meem</span></td>
+<td class="tdr">Abingdon.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John F. Miller</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Charles L. C. Minor</span></td>
+<td class="tdr">Blacksburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. C. C. McPhail</span></td>
+<td class="tdr">Charlotte Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John R. McDaniel</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Mary McNutt</span></td>
+<td class="tdr">Prince Edward Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. R. K. Meade</span></td>
+<td class="tdr">Petersburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Wm. H. Mosby</span></td>
+<td class="tdr">Amherst Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Alice Murrel</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Wm. McFarland</span></td>
+<td class="tdr">Missouri.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. C. V. McGee</span></td>
+<td class="tdr">Ala.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. McGavock</span></td>
+<td class="tdr">Pulaski Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Gen. M.</span></td>
+<td class="tdr">Virginia.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. James J. Moore</span></td>
+<td class="tdr">Richmond.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Geo. Newton</span></td>
+<td class="tdr">Norfolk.</td>
+</tr>
+<tr>
+<td><span class="smcap">Miss Fannie Nelson</span></td>
+<td class="tdr">Yorktown.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Geo. Nichols</span></td>
+<td class="tdr">Bedford Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Gen. F. T. Nichols</span></td>
+<td class="tdr">New Orleans, La.
+<span class="pagenum"><a name="Page_XVI" id="Page_XVI">xvi</a></span></td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Charles Norvell</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Miss Norwood</span></td>
+<td class="tdr">Richmond.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Robert L. Owen</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Geo. W. Palmer</span></td>
+<td class="tdr">Saltville.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. R. L. Page</span></td>
+<td class="tdr">Norfolk.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. David Pierce</span></td>
+<td class="tdr">Wytheville.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John D. Powell</span></td>
+<td class="tdr">Portsmouth.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Wm. Ballard Preston</span></td>
+<td class="tdr">Montgomery Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Gen. Robert Preston</span></td>
+<td class="tdr">Montgomery Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Jas. Preston</span></td>
+<td class="tdr">Halifax Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Preston</span></td>
+<td class="tdr">Virginia.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Annis E. Preston</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Richard Pollard</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. James F. Payne</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Miss Eliza Payne</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Annie Phillips</span></td>
+<td class="tdr">Fredericksburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Edmund H. Pendleton</span></td>
+<td class="tdr">Cincinnati, Ohio.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Price</span></td>
+<td class="tdr">Charlotte Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John H. Parker</span></td>
+<td class="tdr">Chesterfield Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Reid</span></td>
+<td class="tdr">Norfolk.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Mattie Reid</span></td>
+<td class="tdr">Winchester.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. David S. Read</span></td>
+<td class="tdr">Roanoke Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Wm. C. Rives</span></td>
+<td class="tdr">Albemarle Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. J. Henry Rives</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Roane</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. J. H. Robinson</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. W. Russell Robinson</span></td>
+<td class="tdr">Richmond.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Dr. Edward T. Robinson</span></td>
+<td class="tdr">Richmond.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John Roberts</span></td>
+<td class="tdr">Fredericksburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. E. M. Ruggles</span></td>
+<td class="tdr">Fredericksburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Dr. Sale</span></td>
+<td class="tdr">Liberty.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Geo. D. Saunders</span></td>
+<td class="tdr">Buckingham Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Ann Saunders</span></td>
+<td class="tdr">Lynchburg.
+<span class="pagenum"><a name="Page_XVII" id="Page_XVII">xvii</a></span></td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. James A. Seddon</span></td>
+<td class="tdr">Goochland Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Dr. Semple</span></td>
+<td class="tdr">Ala.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. H. H. Service</span></td>
+<td class="tdr">Alexandria.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. J. W. Shields</span></td>
+<td class="tdr">Richmond.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Jas. W. Shields</span></td>
+<td class="tdr">King Geo. Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. H. T. Silverthorn</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Wm. A. Strother</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mr. Wm. A. Strother</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John W. Stone</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John F. Slaughter</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Miss Lillie Slaughter</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Kate Slaughter</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Judge Spence</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Henderson Suter</span></td>
+<td class="tdr">Liberty.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Harriet Stansbury</span></td>
+<td class="tdr">New Orleans, La.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Shannon</span></td>
+<td class="tdr">Miss.</td>
+</tr>
+<tr>
+<td><span class="smcap">Miss Ellen Shute</span></td>
+<td class="tdr">New Orleans, La.</td>
+</tr>
+<tr>
+<td><span class="smcap">Miss Rebecca Smith</span></td>
+<td class="tdr">Norfolk.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Charles Sharp</span></td>
+<td class="tdr">Norfolk.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Sparks</span></td>
+<td class="tdr">Virginia.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Col. Smith</span></td>
+<td class="tdr">Pittsylvania Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. A. H. M. Taliaferro</span></td>
+<td class="tdr">Orange Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Mary W. Taylor</span></td>
+<td class="tdr">Campbell Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Major Thos. L. Taylor</span></td>
+<td class="tdr">Campbell C. H.</td>
+</tr>
+<tr>
+<td><span class="smcap">Miss Julia Thompson</span></td>
+<td class="tdr">Williamsburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. C. L. Thompson</span></td>
+<td class="tdr">Richmond.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. J. Hanson Thomas</span></td>
+<td class="tdr">Baltimore, Md.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Eli Tutwiler</span></td>
+<td class="tdr">Lexington.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Samuel Tyree</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John H. Tyree</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Jas. Taylor</span></td>
+<td class="tdr">Fredericksburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Miss Edmonia Taylor</span></td>
+<td class="tdr">Orange Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Tucker</span></td>
+<td class="tdr">Virginia.
+<span class="pagenum"><a name="Page_XVIII" id="Page_XVIII">xviii</a></span></td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Judge Watson</span></td>
+<td class="tdr">Abingdon.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Dr. Thos. Walker</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Col. W.</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Col. Robert E. Withers</span></td>
+<td class="tdr">Wytheville.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Philip T. Withers</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Dr. R. W. Withers</span></td>
+<td class="tdr">Campbell Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Edmund Withers</span></td>
+<td class="tdr">Nelson Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Dr. Wingfield</span></td>
+<td class="tdr">Maryland.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. R. M. C. Wingfield</span></td>
+<td class="tdr">Portsmouth.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. J. C. Wheat</span></td>
+<td class="tdr">Winchester.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Judge Wharton</span></td>
+<td class="tdr">Liberty.</td>
+</tr>
+<tr>
+<td><span class="smcap">Miss Emily Whitehead</span></td>
+<td class="tdr">Norfolk.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Robert Whitehead</span></td>
+<td class="tdr">Nelson Co.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. John M. Warwick</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mrs. Wm. N. Welford</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Mr. Philip Withers</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Miss Kate Wilson</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Dr. Thos. L. Walker</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+<tr>
+<td><span class="smcap">Miss Nannie S. Langhorne</span></td>
+<td class="tdr">Lynchburg.</td>
+</tr>
+</table>
+
+<p><span class="pagenum"><a name="Page_19" id="Page_19">19</a></span></p>
+
+<p class="center p6 b15">HOUSEKEEPING IN OLD VIRGINIA.</p>
+
+<hr class="l15" />
+
+<h2 class="chap1">BREAD.</h2>
+
+<p>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.</p>
+
+<p>I would say to housewives, be not daunted by one failure, nor
+by twenty. Resolve that you <i>will</i> 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.</p>
+
+<p>To return to the bread question, however. Good flour is an
+indispensable requisite to good bread. Flour, whether old or
+<span class="pagenum"><a name="Page_20" id="Page_20">20</a></span>
+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.</p>
+
+<p>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.</p>
+
+<p>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, <i>by the clock</i>.
+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
+<span class="pagenum"><a name="Page_21" id="Page_21">21</a></span>
+much more quickly than others. In summer you may make it
+up at nine o'clock <span class="s08">P.M.</span>, for an eight o'clock breakfast next
+morning, but in winter, make it up at seven <span class="s08">P.M.</span>, 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.</p>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_22" id="Page_22">22</a></span>
+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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_23" id="Page_23">23</a></span>
+for other breads, beat steadily a half hour, <i>by the clock</i>. 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.</p>
+
+<p>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.</p>
+
+<p>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,&mdash;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
+<span class="pagenum"><a name="Page_24" id="Page_24">24</a></span>
+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,&mdash;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.</p>
+
+<p>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,
+<span class="pagenum"><a name="Page_25" id="Page_25">25</a></span>
+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.</p>
+
+<p>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&mdash;then wash in hot soap-suds, after
+which process, there will be no danger of discoloration.</p>
+
+<p class="recipe"><span class="smcap">Household Measures.</span></p>
+<div class="block-container">
+<div class="ings">
+<p>Wheat Flour. 1 lb. is 1 quart.</p>
+<p>Indian Meal. 1 lb. 2 oz. are 1 quart.</p>
+<p>Butter, when soft, 1 lb. is 1 pint.</p>
+<p>Loaf sugar, broken, 1 lb. is 1 quart.</p>
+<p>White sugar, powdered, 1 lb. 1 oz. are 1 quart.</p>
+<p>Best brown sugar, 1 lb. 2 oz. are 1 quart.</p>
+<p>Ten eggs are 1 lb.</p>
+<p>Flour. 8 quarts are 1 peck.</p>
+<p>Flour. 4 pecks are 1 bushel.</p>
+<p>16 large tablespoonfuls are ½ pint.</p>
+<p>8 large tablespoonfuls are 1 gill.</p>
+<p>2 gills are ½ pint.</p>
+<p>A common sized tumbler holds ½ pint.</p>
+<p>A tablespoonful is ½ oz.</p>
+<p>60 drops are equal to a teaspoonful.</p>
+<p>4 teaspoonfuls are equal to 1 tablespoonful.</p>
+</div></div>
+
+<p class="recipe">YEAST.</p>
+
+<p>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.
+<span class="pagenum"><a name="Page_26" id="Page_26">26</a></span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Irish Potato Yeast.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of potatoes, boiled and mashed fine.</p>
+<p>1 teaspoonful of salt.</p>
+<p>½ teacup of sugar.</p>
+</div></div>
+
+<p>Put two cups of flour in a bowl, and pour over it three cups
+of strong hop-water, scalding hot, and stir it briskly.</p>
+
+<p>Then put all the ingredients in a jar together, and when cool
+enough, add a cup of yeast, or leaven.</p>
+
+<p>Set it by the fire to rise.</p>
+
+<p>It will be ready for use in five or six hours.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><i>Another Recipe for Yeast.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>12 large potatoes, boiled and mashed fine.</p>
+<p>1 teacup of brown sugar.</p>
+<p>1 teacup of salt.</p>
+<p>1 gallon of hop tea.</p>
+</div>
+</div>
+
+<p>Mix the ingredients well, and when milk-warm, add a pint of
+yeast. Set it in a warm place to rise. Put one teacupful of
+this yeast, when risen, to two quarts of flour.&mdash;<i>Mrs. Dr. S.</i></p>
+
+<p class="recipe"><i>Yeast that Never Fails.</i></p>
+
+<p>Boil twelve potatoes in four quarts of water till reduced to
+three quarts.
+<span class="pagenum"><a name="Page_27" id="Page_27">27</a></span></p>
+
+<p>Then take out and mash the potatoes, and throw into the
+water three handfuls of hops.</p>
+
+<p>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.</p>
+
+<p>Add one teacup of brown sugar.</p>
+<p>1 teacup of salt.</p>
+<p>1 tablespoonful of ground ginger.</p>
+
+<p>When milk-warm, add yeast of the same sort to make it rise.</p>
+
+<p>Put it in bottles, or a jug, leaving it uncorked for a day.</p>
+
+<p>Set it in a cool place.</p>
+
+<p>Put two large tablespoonfuls of it to a quart of flour, and
+when making up, boil a potato and mix with it.</p>
+
+<p>This yeast never sours, and is good as long as it lasts.&mdash;<i>Mrs. A. F.</i></p>
+
+<p class="recipe"><span class="smcap">Alum Yeast.</span></p>
+
+<p>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.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>Then add a teaspoonful of powdered alum.</p>
+<p>1 teaspoonful of salt.</p>
+<p>1 tablespoonful of sugar.</p>
+<p>Half a teacup of yeast.</p>
+</div>
+</div>
+
+<p>After it ferments, add enough meal to make it a stiff dough.</p>
+
+<p>Let it stand till it works, and then spread it in the shade to
+dry.</p>
+
+<p>To a quart of flour put a tablespoonful of crumbs.&mdash;<i>Mrs. P.</i></p>
+
+<p class="recipe"><span class="smcap">Leaven.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 tablespoonfuls of flour.</p>
+<p>1 tablespoonful of lard or butter.</p>
+<p>2 tablespoonfuls of yeast.</p>
+<p>2 eggs.</p>
+<p>1 potato.</p>
+<p>2 teaspoonfuls of sugar.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_28" id="Page_28">28</a></span></p>
+
+<p>Make the leaven soon after breakfast in winter, and at one
+o'clock <span class="s08">P.M.</span> in summer. Let it be of the consistency of batter.
+Put it in a small bucket, in a warm place, to rise till four
+o'clock <span class="s08">P.M.</span> This amount of leaven is sufficient for two quarts
+of flour. If for loaf bread, leave out the eggs and butter.&mdash;<i>Mrs. M.</i></p>
+
+<p class="recipe"><span class="smcap">Excellent Bread for Breakfast.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>Lard the size of a walnut.</p>
+<p>1 small Irish potato, boiled and mashed fine.</p>
+<p>1 heaping teaspoonful of salt.</p>
+<p>Half a teacup of good yeast, into which put a tablespoonful of white sugar.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>Two hours before breakfast, make the dough into the desired
+shapes, handling it lightly, <i>without kneading it</i>, first rubbing
+lard over the hands, and taking especial care to grease the
+bread on top. Then set it to rise again.</p>
+
+<p>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.</p>
+
+<p>Iron moulds are best for baking.</p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_29" id="Page_29">29</a></span></p>
+
+<p class="recipe"><span class="smcap">Recipe for Family Bread.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 quarts of flour.</p>
+<p>2 tablespoonfuls of lard or butter.</p>
+<p>2 teaspoonfuls of salt.</p>
+<p>Enough sponge for a two-quart loaf of bread.</p>
+<p>Mix with one pint of sweet milk.</p>
+</div>
+</div>
+
+<p>Make into rolls and bake with very little fire under the oven.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Loaf Bread.</span></p>
+
+<p>First make a batter of the following ingredients.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint of flour.</p>
+<p>1 teaspoonful of salt.</p>
+<p>1 teaspoonful of sugar.</p>
+<p>A cup of water.</p>
+<p>A cup of good yeast.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>Work it smoothly and set it to rise.</p>
+
+<p>When risen, add a small piece of lard, work it well again,
+let it stand an hour and then bake it slowly.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Old Virginia Loaf Bread.</span></p>
+
+<p>Sponge for the same.</p>
+
+<p>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</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teaspoonful of brown sugar.</p>
+<p>1 tablespoonful of sweet lard.</p>
+</div>
+</div>
+
+<p>Then add three tablespoonfuls of good hop yeast.</p>
+
+<p>Mix the ingredients thoroughly, then put the sponge in a
+mug with a close-fitting top, and let it stand several hours to
+rise.</p>
+
+<p>Sift into the tray three pints of the best family flour, to which
+<span class="pagenum"><a name="Page_30" id="Page_30">30</a></span>
+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.</p>
+
+<p>Use a little lard on the hands when making out the loaf, as
+it keeps the crust from being too hard.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><i>Another Recipe for Loaf Bread.</i></p>
+
+<p>Good flour is the first requisite, and next, good yeast and
+sufficient kneading.</p>
+
+<p>For a loaf of ordinary size, use</p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 lbs. of flour.</p>
+<p>Lard the size of a hen's egg.</p>
+<p>A saltspoonful of salt.</p>
+<p>2 gills of yeast.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_31" id="Page_31">31</a></span>
+a moderate fire, evenly kept up. It will then come out without
+sticking, if the pans are well cared for.&mdash;<i>Mrs. J. J. A.</i></p>
+
+<p class="recipe"><span class="smcap">Light Bread.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 quarts of flour.</p>
+<p>1 teaspoonful of sugar.</p>
+<p>1 teaspoonful of salt.</p>
+<p>Half a teacup of yeast.</p>
+<p>One egg, well beaten.</p>
+<p>1 pint of water.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs.
+Dr. S.</i></p>
+
+<p class="recipe"><span class="smcap">Recipe for Hot Rolls Or Cold Loaf Bread.</span></p>
+
+<p>Mix the following ingredients.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>Four pints of flour.</p>
+<p>1 pint of fresh milk.</p>
+<p>2 eggs, well beaten.</p>
+<p>1 large tablespoonful of melted lard.</p>
+<p>1 large tablespoonful of hop yeast.</p>
+</div>
+</div>
+
+<p>Set it to rise at eleven o'clock in the morning, for early tea.
+Make into rolls at five o'clock <span class="s08">P.M.</span>, and bake as soon as risen.
+In cool weather, set before the fire, both before and after making
+it into rolls.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><span class="smcap">French Rolls.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>1 teaspoonful of salt.</p>
+<p>2 eggs.</p>
+<p>1 large tablespoonful of lard.</p>
+<p>2 tablespoonfuls of yeast.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_32" id="Page_32">32</a></span></p>
+
+<p>Work and knead it well at night, and in the morning work
+it well again, make it into rolls, put them in the oven to take a
+second rise, and when risen, bake them.&mdash;<i>Mrs. Col. W.</i></p>
+
+<p class="recipe"><i>Another Recipe for French Rolls.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 pints of flour.</p>
+<p>1 gill of yeast.</p>
+<p>1 egg (beaten up).</p>
+<p>1 tablespoonful of butter.</p>
+</div>
+</div>
+
+<p>Mix up with milk and warm water and set to rise.&mdash;<i>Mrs.
+Dr. E.</i></p>
+
+<p class="recipe"><i>Another Recipe for French Rolls or Twist.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of lukewarm milk.</p>
+<p>1 teaspoonful of salt.</p>
+<p>1 teacup of yeast.</p>
+<p>Enough flour to make a stiff batter.</p>
+</div>
+</div>
+
+<p>When very light, add one beaten egg and two teaspoonfuls
+of butter, and knead in the flour till stiff enough to roll. Let
+it rise a second time, and, when very light, roll out, cut in
+strips and braid it. Bake thirty minutes, on buttered tins.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><span class="smcap">Velvet Rolls.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Three pints of flour.</p>
+<p>Two eggs.</p>
+<p>One teacup of sweet milk.</p>
+<p>One teacup of yeast.</p>
+<p>1 tablespoonful of lard, and the same of butter.</p>
+</div>
+</div>
+
+<p>Mix well and beat the dough till it blisters.</p>
+
+<p>Let it rise, work in a small quantity of flour, beat as before
+and make into rolls. After the second rising, bake quickly.&mdash;<i>Mrs.
+Dr. S.</i>
+<span class="pagenum"><a name="Page_33" id="Page_33">33</a></span></p>
+
+<p class="recipe"><span class="smcap">Pocketbook Rolls.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>1 teaspoonful of salt.</p>
+<p>2 teaspoonfuls of sugar.</p>
+<p>2 tablespoonfuls of lard.</p>
+<p>3 tablespoonfuls of yeast.</p>
+<p>2 eggs.</p>
+</div>
+</div>
+
+<p>Mix up these ingredients with warm water, making up the
+dough at ten <span class="s08">A.M.</span> in summer and eight <span class="s08">A.M.</span> 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.</p>
+
+<p>Roll out the dough in strips as long and wide as your hand,
+spread with butter and roll up like a pocketbook. Put them
+in buttered tins, and, when they are light, bake them a light
+brown&mdash;<i>Mrs. L. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Turnovers.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>1 large Irish potato, boiled and mashed.</p>
+<p>3 eggs.</p>
+<p>1 tablespoonful of butter or lard.</p>
+<p>2 tablespoonfuls of yeast.</p>
+<p>1 teacup of milk.</p>
+</div>
+</div>
+
+<p>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&mdash;<i>Mrs. A. C.</i>
+<span class="pagenum"><a name="Page_34" id="Page_34">34</a></span></p>
+
+<p class="recipe"><i>Another Recipe for Turnovers.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>4 eggs.</p>
+<p>1 tablespoonful of lard or butter.</p>
+<p>1 tablespoonful of yeast.</p>
+</div>
+</div>
+
+<p>Set it to rise, then make them up round and flat, greasing
+the upper side with lard and turning over one side. When
+well risen the second time, bake&mdash;<i>Mrs. I.</i></p>
+
+<p class="recipe"><span class="smcap">Twist.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Pockets.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>4 eggs.</p>
+<p>1 cup of butter.</p>
+<p>1 cup of yeast.</p>
+<p>1 large Irish potato, boiled and mashed into the flour.</p>
+</div>
+</div>
+
+<p>Add the yeast, butter and eggs, after mashing the potato in
+the flour. Knead all together and set to rise.</p>
+
+<p class="recipe"><span class="smcap">Sally-Lunn.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>1 teaspoonful of salt.</p>
+<p>1 tablespoonful of white sugar.</p>
+<p>Rub in a heaping tablespoonful of butter and lard in equal parts,<br />
+then rub in an Irish potato, mashed fine.</p>
+<p>Half a teacup of yeast.</p>
+<p>3 eggs well beaten.</p>
+</div>
+</div>
+
+<p>Make up the dough to the consistency of light bread dough,
+<span class="pagenum"><a name="Page_35" id="Page_35">35</a></span>
+with warm water in winter, and cold in summer. Knead half
+an hour. When it has risen light, handle lightly, put into a cake-mould
+and bake without a second kneading.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Another Recipe for Sally-Lunn.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>1 tablespoonful of yeast.</p>
+<p>4 eggs well beaten.</p>
+<p>2 oz. of butter or lard.</p>
+<p>1 pint of milk.</p>
+</div>
+</div>
+
+<p>Set it to rise in the pan in which it is to be baked.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><i>Another Recipe for Sally-Lunn.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 pints of flour.</p>
+<p>1 tablespoonful of butter and the same of lard.</p>
+<p>3 eggs.</p>
+<p>1 light teacup of yeast.</p>
+<p>2 large tablespoonfuls of sugar.</p>
+</div>
+</div>
+
+<p>Use as much milk in mixing as will make a soft dough.
+Work this well, as it gets only one working. Then grease it,
+put it in a greased pan, and set it in a warm place to rise. Bake
+about an hour.&mdash;<i>Mrs. Dr. T.</i></p>
+
+<p class="recipe"><i>Recipe for the Same.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>3 tablespoonfuls of yeast.</p>
+<p>3 eggs.</p>
+<p>1 saltspoonful of salt.</p>
+<p>Butter the size of an egg.</p>
+</div>
+</div>
+
+<p>Make up with new milk into a tolerably stiff batter. Set
+it to rise and when risen pour into a mould and set to rise again,
+as light bread. Bake quickly.&mdash;<i>Mrs. L.</i>
+<span class="pagenum"><a name="Page_36" id="Page_36">36</a></span></p>
+
+<p class="recipe"><span class="smcap">Quick Sally-Lunn.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>Half cup of butter.</p>
+<p>2 eggs.</p>
+<p>2 cups of milk.</p>
+<p>Two teaspoonfuls of cream of tartar.</p>
+<p>1 teaspoonful of soda.</p>
+<p>2 tablespoonfuls of sugar.</p>
+<p>1 saltspoonful of salt.</p>
+</div>
+</div>
+
+<p>Bake fifteen minutes.&mdash;<i>Mrs. Dr. S.</i></p>
+
+<p class="recipe"><span class="smcap">Muffins.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>6 eggs, beaten very light.</p>
+<p>2 tablespoonfuls of butter.</p>
+<p>2 tablespoonfuls of yeast.&mdash;<i>Mrs. Dr. E.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Sweet Spring Muffins.</span></p>
+
+<p>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.&mdash;<i>Mrs. L.</i></p>
+
+<p class="recipe"><span class="smcap">Salt Sulphur Muffins.</span></p>
+
+<p>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.&mdash;<i>Mrs. L.</i>
+<span class="pagenum"><a name="Page_37" id="Page_37">37</a></span></p>
+
+<p class="recipe"><span class="smcap">Superior Muffins.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>1 teaspoonful of salt.</p>
+<p>1 tablespoonful of white sugar.</p>
+</div>
+</div>
+
+<p>Rub in one heaping tablespoonful of butter and lard mixed,
+and one tablespoonful of Irish potato, mashed free from lumps.</p>
+
+<p>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.</p>
+
+<p>These are the best muffins I ever ate.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Parker House Muffins.</span></p>
+
+<p>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.&mdash;<i>Mrs. W. H. M.</i></p>
+
+<p class="recipe"><span class="smcap">Muffins.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>1 pint milk.</p>
+<p>3 eggs.</p>
+<p>1 heaping tablespoonful lard.</p>
+<p>1 heaping tablespoonful butter.</p>
+<p>½ cup yeast.</p>
+<p>1 teaspoonful sugar.</p>
+</div>
+</div>
+
+<p>Mix and beat till perfectly light.&mdash;<i>Mrs. W. S.</i>
+<span class="pagenum"><a name="Page_38" id="Page_38">38</a></span></p>
+
+<p class="recipe"><i>Another Recipe for Muffins.</i></p>
+
+<p>One quart of milk, one dozen eggs, one pound of butter.
+Beat the butter and yolks together. Beat the whites to a stiff
+froth. Make the batter the consistency of pound cake, and
+bake in snow-ball cups as soon as made.&mdash;<i>Mrs. C. W. B.</i></p>
+
+<p class="recipe"><span class="smcap">Muffin Bread.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 pints of flour.</p>
+<p>4 eggs.</p>
+<p>1 pint of milk.</p>
+<p>1 large tablespoonful of butter.</p>
+<p>1 gill of yeast.</p>
+<p>A little salt.</p>
+</div>
+</div>
+
+<p>Make up at night. This makes two loaves.&mdash;<i>Mrs. A. F.</i></p>
+
+<p class="recipe"><span class="smcap">Soda Muffins.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>2 eggs.</p>
+<p>3 teaspoonfuls of cream of tartar.</p>
+<p>1 teaspoonful of soda.</p>
+</div>
+</div>
+
+<p>Add enough buttermilk to make a stiff batter, and bake
+immediately.</p>
+
+<p class="recipe"><span class="smcap">White Egg Muffins.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint of flour.</p>
+<p>Whites of 8 eggs, beaten to a stiff froth.</p>
+</div>
+</div>
+
+<p>Add enough milk to make it into a thin batter. Put in a
+little salt. Very nice.&mdash;<i>Mrs. C. C. McP.</i></p>
+
+<p class="recipe"><span class="smcap">Cream Muffins.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_39" id="Page_39">39</a></span>
+slowly one pint of flour and bake it quickly, in small tins, without
+any further beating. A delicious breakfast bread.&mdash;<i>Mrs.
+McG., Ala.</i></p>
+
+<p class="recipe"><i>Miscellaneous Yeast Breads.</i></p>
+
+<p class="recipe"><span class="smcap">Bunns.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint of potato yeast.</p>
+<p>4 ounces of sugar.</p>
+<p>4 ounces of butter.</p>
+<p>1 egg and as much flour as will make a soft dough.</p>
+</div>
+</div>
+
+<p>Make as Sally-Lunn and bake in rolls.&mdash;<i>Mrs. Dr. S.</i></p>
+
+<p class="recipe"><span class="smcap">Cottage Loaf.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>1 tablespoonful of sugar.</p>
+<p>1 tablespoonful of butter.</p>
+<p>1 tablespoonful of yeast.</p>
+<p>2 eggs, and a little salt.</p>
+</div>
+</div>
+
+<p>Make up at night for breakfast, mixing it with water. Bake
+in a quart tin pan.&mdash;<i>Mrs. A. B.</i></p>
+
+<p class="recipe"><span class="smcap">Potato Bread.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>4 eggs.</p>
+<p>4 good sized Irish potatoes, boiled, mashed and strained
+through a colander.</p>
+<p>2 ounces of butter.</p>
+<p>As much yeast as is needed to make it rise.</p>
+</div>
+</div>
+
+<p>To be made up with water, not so stiff as light bread dough.
+Bake in a loaf or rolls.&mdash;<i>Mrs. J. H. F.</i></p>
+
+<p class="recipe"><span class="smcap">Old Maids.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_40" id="Page_40">40</a></span>
+front of a fire. A very nice, old-fashioned bread.&mdash;<i>Mrs.
+Dr. E.</i></p>
+
+<p class="recipe"><span class="smcap">Graham Bread.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Brown Bread.</span></p>
+
+<p>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.&mdash;<i>Mrs. D. Cone.</i></p>
+
+<p class="recipe"><span class="smcap">Box Bread.</span></p>
+
+<p>One quart of flour, one teacup of yeast, one teacup of melted
+lard or butter, four eggs, one teaspoonful of salt. Let it rise as
+light bread, and, when risen, make it into square rolls, without
+working it a second time. Let it rise again and then bake it.&mdash;<i>Mrs. R. E. W.</i></p>
+
+<p class="recipe"><span class="smcap">Rusks.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cup of yeast.</p>
+<p>1 cup of sugar.</p>
+<p>1 cup of cream.</p>
+<p>4 eggs.</p>
+</div>
+</div>
+
+<p>Enough flour to make a batter, mixed with the other ingredients.
+Let it rise; then add enough flour to make rolls, and
+<span class="pagenum"><a name="Page_41" id="Page_41">41</a></span>
+also add a teacup of lard and butter mixed. Bake as rolls after
+they have risen.&mdash;<i>Mrs. H.</i></p>
+
+<p class="recipe"><span class="smcap">Egg Rusks.</span></p>
+
+<p>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.&mdash;<i>Mrs.
+Dr. S.</i></p>
+
+<p class="recipe"><span class="smcap">German Rusks.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>2 eggs.</p>
+<p>2 cups of sugar.</p>
+<p>2 cups of lard and butter mixed.</p>
+<p>2 cups of potato yeast.</p>
+<p>2 cups of milk.</p>
+<p>1 nutmeg.</p>
+</div>
+</div>
+
+<p>Put all the ingredients in the middle of the flour, work well
+together and set to rise as loaf bread. Wash the rolls over
+with butter and sugar.&mdash;<i>Mrs. C. L. T.</i></p>
+
+<p class="recipe"><span class="smcap">French Biscuit.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>1 teaspoonful of salt.</p>
+</div>
+</div>
+
+<p>Rub in one tablespoonful of butter and lard mixed.</p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_42" id="Page_42">42</a></span></p>
+
+<p class="recipe"><span class="smcap">Vanity Biscuit.</span></p>
+
+<p>One pint of flour, one of milk, three eggs beaten well together.
+Bake in cups.&mdash;<i>Miss D.</i></p>
+
+<p class="recipe"><span class="smcap">Beaten Biscuit.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Another Recipe for Beaten Biscuit.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>1 teaspoonful of salt.</p>
+<p>1 egg.</p>
+<p>1 tablespoonful of butter and the same of lard.</p>
+</div>
+</div>
+
+<p>Mix up these ingredients with skimmed milk, work them
+well together and beat fifteen minutes. Stick with a fork and
+bake quickly.&mdash;<i>Mrs. E. B.</i></p>
+
+<p class="recipe"><span class="smcap">Soda Biscuit.</span></p>
+
+<p>1 quart of flour.</p>
+
+<p>1 heaping teaspoonful of cream of tartar, the same of soda,
+and the same of salt. Sift these together, then rub in a tablespoonful
+of lard and make up the dough with milk and water.&mdash;<i>Mrs. E. B.</i></p>
+
+<p class="recipe"><span class="smcap">Cream Biscuit.</span></p>
+
+<p>1 quart of sifted flour.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_43" id="Page_43">43</a></span>
+should it be too soft, add a little more flour. Work it well,
+roll it out half an inch thick, cut with a biscuit cutter and bake
+in a quick oven five minutes.&mdash;<i>Mrs. J. H. F.</i></p>
+
+<p class="recipe"><span class="smcap">Excellent Light Biscuit.</span></p>
+
+<p>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.&mdash;<i>Mrs. M. G. H.</i></p>
+
+<p class="recipe"><span class="smcap">Light Biscuit.</span></p>
+
+<p>Two quarts flour, one large tablespoonful lard, and the
+same of butter. Salt to the taste. One teaspoonful soda and
+enough buttermilk to make a soft dough. Bake quickly.&mdash;<i>Mrs.
+Dr. S.</i></p>
+
+<p class="recipe"><span class="smcap">Thick Biscuit.</span></p>
+
+<p>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.&mdash;<i>Mrs. M. A. P.</i></p>
+
+<p class="recipe"><span class="smcap">Thin Biscuit or Crackers.</span></p>
+
+<p>One quart of flour, one tablespoonful lard and butter mixed, a
+little salt. Make a stiff paste with water. Beat the dough
+till it blisters. Roll thin, stick, and bake quickly.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Soda Crackers.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>1 tablespoonful of lard and butter mixed.</p>
+<p>1 egg; a little salt.</p>
+<p>1 teaspoonful of soda, sifted into the flour.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_44" id="Page_44">44</a></span></p>
+
+<p>Make a stiff paste with buttermilk, beat until light, roll
+tolerably thin, cut in squares, prick, and bake quickly.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Huntsville Crackers.</span></p>
+
+<p>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.&mdash;<i>Miss E. P.</i></p>
+
+<p class="recipe"><span class="smcap">Water Crackers.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 lb. of flour.</p>
+<p>1 teaspoonful of salt and the same of soda.</p>
+<p>1 tablespoonful of lard.</p>
+</div>
+</div>
+
+<p>Make up with sweet milk, beat well, roll thin, and bake
+quickly.</p>
+
+<p class="recipe"><span class="smcap">Wafers.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart flour.</p>
+<p>Yolk of one egg.</p>
+<p>1 heaping tablespoonful lard.</p>
+<p>A little salt.</p>
+</div>
+</div>
+
+<p>Mix with milk, as stiff as you would for biscuit. Beat well
+with the biscuit beater, roll out thin and put in the wafer irons.
+Put in the fire and bake.&mdash;<i>Mrs. W. S.</i></p>
+
+<p class="recipe"><span class="smcap">Nun's Puffs.</span></p>
+
+<p>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.&mdash;<i>Mrs. A. D.</i>
+<span class="pagenum"><a name="Page_45" id="Page_45">45</a></span></p>
+
+<p class="recipe"><i>Miscellaneous Flour Breads.</i></p>
+
+<p class="recipe"><span class="smcap">Lapland Bread.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>1 quart of cream.</p>
+<p>1 teaspoonful of salt.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. Dr. J.</i></p>
+
+<p class="recipe"><i>A Plainer Recipe for the Same.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint of flour.</p>
+<p>1 pint of milk.</p>
+<p>2 eggs.</p>
+</div>
+</div>
+
+<p>Beat the eggs well and stir in the flour and milk. Bake in
+little pans.</p>
+
+<p class="recipe"><span class="smcap">New Bread.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>1 dessertspoonful of lard and the same of butter.</p>
+<p>1 teaspoonful of soda.</p>
+</div>
+</div>
+
+<p>Work the lard and butter in the flour, and sprinkle in the
+soda, with salt to taste. Mix with buttermilk or clabber to the
+consistency of biscuit. Roll it round to the size of a teaplate.
+Made just before eating.&mdash;<i>Mrs. F.</i></p>
+
+<p class="recipe"><span class="smcap">Henrietta Bread.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint of flour.</p>
+<p>1 pint of sweet milk.</p>
+<p>2 eggs, beaten separately.</p>
+<p>1 tablespoonful of lard or butter.</p>
+</div>
+</div>
+
+<p>Make the consistency of poor man's pudding. Bake in cups.&mdash;<i>Mrs. K.</i>
+<span class="pagenum"><a name="Page_46" id="Page_46">46</a></span></p>
+
+<p class="recipe"><span class="smcap">Jenny Lind Bread.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of sifted flour.</p>
+<p>A lump of butter the size of an egg.</p>
+<p>2 teacups of milk.</p>
+<p>4 eggs.</p>
+<p>1½ teaspoonfuls of soda.</p>
+<p>2 teaspoonfuls of cream of tartar.</p>
+</div>
+</div>
+
+<p>Bake twenty minutes.&mdash;<i>Mrs. L.</i></p>
+
+<p class="recipe"><span class="smcap">Lunch Bread.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint of flour.</p>
+<p>1 tablespoonful of butter.</p>
+<p>3 tablespoonfuls of sugar.</p>
+<p>1 teaspoonful of soda.</p>
+<p>2 teaspoonfuls cream of tartar.</p>
+<p>2 eggs.</p>
+<p>1 cup of milk and a little salt.</p>
+</div>
+</div>
+
+<p>Bake in a flat pan in a quick oven. To be eaten hot with
+butter.&mdash;<i>Mrs. I. H.</i></p>
+
+<p class="recipe"><span class="smcap">Breakfast Puffs.</span></p>
+
+<p>One tumbler of flour, one tumbler of milk, and one egg.
+Beat the yolk and milk together, then add the flour, and lastly
+the white of the egg. Bake a few minutes in a hot oven.&mdash;<i>Mrs. I. H.</i></p>
+
+<p class="recipe"><i>Another Recipe for the Same.</i></p>
+
+<p>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.
+<span class="pagenum"><a name="Page_47" id="Page_47">47</a></span></p>
+
+<p class="recipe"><span class="smcap">Salt-Risen Bread.</span></p>
+
+<p>Make into a thin batter:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint of flour.</p>
+<p>1 tablespoonful of corn meal.</p>
+<p>Half-teaspoonful salt.</p>
+</div>
+</div>
+
+<p>Set in a warm place to rise. After it has risen, pour into it
+two quarts of flour, with sufficient warm water to make up a
+loaf of bread. Work it well, set it to rise again, and when
+risen sufficiently, bake it.&mdash;<i>Mrs. T. L. J.</i></p>
+
+<p class="recipe"><i>Another Recipe for the Same.</i></p>
+
+<p>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.&mdash;<i>Miss N. C. A.</i></p>
+
+<p class="recipe"><span class="smcap">Waffles.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint milk.</p>
+<p>3 tablespoonfuls flour.</p>
+<p>1 tablespoonful corn meal.</p>
+<p>1 tablespoonful melted butter.</p>
+<p>1 light teaspoonful salt.</p>
+</div>
+</div>
+
+<p>Three eggs, beaten separately, the whites added last. To
+have good waffles, the batter must be made thin. Add another
+<span class="pagenum"><a name="Page_48" id="Page_48">48</a></span>
+egg and a teacup of boiled rice to the above ingredients, if you
+wish to make rice waffles.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Waffles.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>1 quart of sour cream (or buttermilk, if you have no cream).</p>
+<p>6 eggs.</p>
+<p>1½ teaspoonful of soda.</p>
+<p>Half a tablespoonful of melted lard, poured in after the batter is mixed.</p>
+</div>
+</div>
+
+<p>This may be baked as flannel cakes or muffins.&mdash;<i>Mrs. H. D.</i></p>
+
+<p class="recipe"><i>Another Recipe for Waffles.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>6 eggs beaten very light,</p>
+<p>1½ pint of new milk.</p>
+<p>2 teaspoonfuls of salt.</p>
+<p>3 tablespoonfuls of yeast.</p>
+</div>
+</div>
+
+<p>Set it to rise at night, and stir with a spoon, in the morning,
+just before baking. When you want them for tea, make
+them up in the morning, in winter, or directly after dinner, in
+summer.&mdash;<i>Mrs. Dr. J.</i></p>
+
+<p class="recipe"><span class="smcap">Soda Waffles.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint of flour.</p>
+<p>1 pint of milk.</p>
+<p>1 teaspoonful of soda, dissolved in the milk.</p>
+<p>2 teaspoonfuls of cream of tartar, mixed in the flour.</p>
+<p>2 eggs.</p>
+<p>1 tablespoonful of butter.</p>
+</div>
+</div>
+
+<p>Beat up and bake quickly.</p>
+
+<p class="recipe"><i>Another Recipe for Waffles.</i></p>
+
+<p>1 quart of flour, with a kitchen-spoonful of corn meal added.
+<span class="pagenum"><a name="Page_49" id="Page_49">49</a></span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 eggs beaten separately.</p>
+<p>1 quart of milk.</p>
+<p>1 teacup of water.</p>
+<p>1 teaspoonful of salt.</p>
+<p>Lump of butter large as a walnut, melted and poured in.</p>
+</div>
+</div>
+
+<p>Bake in hot irons.</p>
+
+<p>One secret of having good waffles is to have the batter thin.&mdash;<i>Miss
+R. S.</i></p>
+
+<p class="recipe"><span class="smcap">Superior Rice Waffles.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart flour.</p>
+<p>3 eggs.</p>
+<p>1 cup boiled rice, beaten into the flour.</p>
+<p>1 light teaspoonful soda.</p>
+</div>
+</div>
+
+<p>Make into a batter with buttermilk. Bake quickly in waffle
+irons. Batter made as above and baked on a griddle makes
+excellent breakfast cakes.&mdash;<i>Mrs. D. B. K.</i></p>
+
+<p class="recipe"><span class="smcap">Rice Waffles.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint of flour.</p>
+<p>1 pint of new milk.</p>
+<p>The yolks of three eggs.</p>
+<p>Lump of butter the size of an egg.</p>
+<p>Half teacup of boiled rice.</p>
+<p>A pinch of salt and a pinch of soda, sprinkled in the flour and sifted with it.</p>
+</div>
+</div>
+
+<p>Beat well.&mdash;<i>Mrs. F.</i></p>
+
+<p class="recipe"><i>Another Recipe for the Same.</i></p>
+
+<p>Two gills of rice, mixed with three ounces of butter, three eggs,
+three gills of flour, a little salt, and cream enough to make the
+batter. Beat till very light.&mdash;<i>Mrs. Dr. S.</i></p>
+
+<p class="recipe"><span class="smcap">Mush Waffles.</span></p>
+
+<p>With one pint of milk, make corn mush. When cool, add a
+<span class="pagenum"><a name="Page_50" id="Page_50">50</a></span>
+tablespoonful of butter, a little salt, and thicken with flour to a
+stiff batter. Bake quickly in irons.&mdash;<i>Mrs. C. L. T.</i></p>
+
+<p class="recipe"><span class="smcap">Breakfast Cakes.</span></p>
+
+<p>In the morning take the dough of a pint of flour. Beat two
+eggs light and mix them with a half pint of milk, then add
+these ingredients to the dough, let it stand an hour to rise, and
+then bake as buckwheat cakes.&mdash;<i>Mrs. Dr. J.</i></p>
+
+<p class="recipe"><span class="smcap">Madison Cakes.</span></p>
+
+<p>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.&mdash;<i>Mrs. L.</i></p>
+
+<p class="recipe"><span class="smcap">Orange Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>1 teacup of butter.</p>
+<p>4 eggs.</p>
+<p>1 tablespoonful of yeast.</p>
+</div>
+</div>
+
+<p>Make into a stiff batter with milk, the over-night. Next
+morning, add a teacup of Indian meal. Beat well and put in
+cups to rise before baking.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Velvet Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>1 quart of milk.</p>
+<p>1 tablespoonful of yeast.</p>
+<p>1 tablespoonful of melted butter.</p>
+<p>3 eggs.</p>
+</div>
+</div>
+
+<p>Bake in muffin rings.&mdash;<i>Mrs. A. C.</i>
+<span class="pagenum"><a name="Page_51" id="Page_51">51</a></span></p>
+
+<p class="recipe"><span class="smcap">Flannel Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>1 pint of meal.</p>
+<p>1 teacup of milk.</p>
+<p>1 teacup of yeast.</p>
+<p>3 eggs.</p>
+<p>2 teaspoonfuls of salt.</p>
+</div>
+</div>
+
+<p>Beat well together and let it rise till usual time in a warm
+place. Excellent.&mdash;<i>Mrs. W. B.</i></p>
+
+<p class="recipe"><i>Another Recipe for Flannel Cakes.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>2 eggs.</p>
+<p>1½ pint boiled milk (used cold).</p>
+<p>2 teaspoonfuls of salt.</p>
+<p>3 tablespoonfuls of yeast<br />
+(added after the other ingredients have been mixed).</p>
+</div>
+</div>
+
+<p>Beat light, and set to rise till morning.</p>
+
+<p>Bake on a griddle.&mdash;<i>Mrs. Dr. J.</i></p>
+
+<p class="recipe"><i>Another Recipe for the Same.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 eggs.</p>
+<p>1 quart of milk.</p>
+<p>Half teacup of butter or lard.</p>
+<p>2 tablespoonfuls of yeast.</p>
+<p>1 teaspoonful of salt.</p>
+</div>
+</div>
+
+<p>Flour to make the batter like pound cake.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><span class="smcap">Buckwheat Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart buckwheat flour.</p>
+<p>1 pint sifted corn meal.</p>
+<p>Half teacup of yeast.</p>
+<p>1 teaspoonful of salt.</p>
+<p>Enough water to make a stiff batter.</p>
+</div>
+</div>
+
+<p>After rising, stir in a half teacup of butter or lard. Let it
+<span class="pagenum"><a name="Page_52" id="Page_52">52</a></span>
+rise a second time, grease the griddle, dip the spoon in lightly,
+and cook quickly.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><i>Another Recipe for Buckwheat Cakes.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint of buckwheat flour.</p>
+<p>1 tablespoonful of meal.</p>
+<p>1 tablespoonful of yeast.</p>
+<p>1 teaspoonful of salt.</p>
+</div>
+</div>
+
+<p>Make up with water the over-night, and beat till it bubbles.
+In the morning beat again, and just before baking stir in a
+pinch of soda dissolved in milk or water.&mdash;<i>Mrs. Col. W.</i></p>
+
+<p class="recipe"><span class="smcap">Buckwheat Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart buckwheat flour.</p>
+<p>1 pint wheat flour.</p>
+<p>½ teacup yeast.</p>
+<p>A pinch of salt.</p>
+</div>
+</div>
+
+<p>Make into a batter with warm water. Set to rise. Thin
+the batter with a cup of milk (to make them brown well).
+Add a pinch of soda and bake quickly on a griddle. Butter
+and send to the table hot.&mdash;<i>Mrs. D. B. K.</i></p>
+
+<p class="recipe"><i>Another Recipe for the Same.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint buckwheat.</p>
+<p>½ pint sifted meal.</p>
+<p>2 teaspoonfuls of salt.</p>
+<p>4 tablespoonfuls of yeast.</p>
+<p>1½ pint lukewarm water.</p>
+</div>
+</div>
+
+<p>Beat well and set to rise till morning.&mdash;<i>Mrs. Dr. J.</i></p>
+
+<p class="recipe"><span class="smcap">Cream Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint of flour.</p>
+<p>1 pint of cream (or milk).</p>
+<p>2 eggs, well beaten.</p>
+<p>Lump of butter size of an egg.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_53" id="Page_53">53</a></span></p>
+
+<p>Put the milk and butter on the fire till it boils. Mix and
+bake quickly in pans. Salt to taste.</p>
+
+<p class="recipe"><i>Another Recipe for Cream Cakes.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of cream (sour is preferable).</p>
+<p>4 eggs.</p>
+<p>1 teaspoonful of soda.</p>
+<p>1 teaspoonful of salt.</p>
+</div>
+</div>
+
+<p>Flour for a thick batter.&mdash;<i>Mrs. G.</i></p>
+
+<p class="recipe"><i>Another Recipe for the Same.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>3 eggs.</p>
+<p>1 tablespoonful of lard.</p>
+<p>1 pint of cream.</p>
+<p>1 teaspoonful of salt.</p>
+</div>
+</div>
+
+<p>Bake in tins.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Boston Cream Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 cups of flour.</p>
+<p>2½ cups of water.</p>
+<p>1 cup of butter.</p>
+<p>5 eggs.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>The cream for them is made as follows:</p>
+
+<p>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.</p>
+
+<p>Open the cakes and fill them with this cream.&mdash;<i>M. H. K.</i>
+<span class="pagenum"><a name="Page_54" id="Page_54">54</a></span></p>
+
+<p class="recipe"><span class="smcap">Buttermilk Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>2 eggs, well beaten.</p>
+<p>1½ pint of buttermilk.</p>
+<p>1 teaspoonful of salt.</p>
+</div>
+</div>
+
+<p>Beat very light, after mixing the ingredients. Just before
+baking, stir in a little soda, mixed in a little of the buttermilk.</p>
+
+<p>Bake on a griddle, free from grease.&mdash;<i>Mrs. L.</i></p>
+
+<p class="recipe"><span class="smcap">Sour Milk Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint sour milk.</p>
+<p>1 pint flour.</p>
+<p>Butter size of a small egg.</p>
+<p>1 tablespoonful of sugar.</p>
+<p>1 saltspoonful of salt.</p>
+<p>Half teaspoonful of soda.</p>
+</div>
+</div>
+
+<p>Bake in hot and well greased iron clads.</p>
+
+<p class="recipe"><span class="smcap">Farina Cakes.</span></p>
+
+<p>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.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><span class="smcap">Rice Cakes.</span></p>
+
+<p>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.&mdash;<i>Mrs. W.</i>
+<span class="pagenum"><a name="Page_55" id="Page_55">55</a></span></p>
+
+<p class="recipe"><i>Another Recipe for Rice Cakes.</i></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Batter Cakes.</span></p>
+
+<p>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.&mdash;<i>Mrs. C. L. T.</i></p>
+
+<p class="recipe"><i>Another Recipe for Batter Cakes.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour.</p>
+<p>1 pint of meal.</p>
+<p>1 teaspoonful of soda.</p>
+<p>1 teaspoonful of salt.</p>
+<p>3 eggs.</p>
+</div>
+</div>
+
+<p>Make up with buttermilk.&mdash;<i>Mrs. Dr. J.</i></p>
+
+<p class="recipe"><i>Batter Cakes made of Stale Bread.</i></p>
+
+<p>Put a loaf of stale bread to stand all day in a pint of milk.
+Just before tea add three eggs and one large spoonful of butter.
+If too thin, add a little flour.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><i>Old Virginia Batter Cakes.</i></p>
+
+<p>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.</p>
+
+<p>The above proportions will make enough batter cakes for two
+or three persons.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_56" id="Page_56">56</a></span></p>
+
+<p class="recipe"><i>Another Recipe for the Same.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart sweet milk.</p>
+<p>1 heaping pint corn meal.</p>
+<p>4 eggs.</p>
+<p>1 teaspoonful of salt.</p>
+<p>Half teaspoonful of soda.</p>
+<p>1 tablespoonful of warmed butter or fresh lard.</p>
+</div>
+</div>
+
+<p>Break the eggs, whites and yolks together, beat slightly, then
+add the milk, stir in the meal and beat until it looks light.
+Bake on a griddle.&mdash;<i>Mrs. J. P.</i></p>
+
+<p class="recipe"><i>Cheap Recipe for Batter Cakes.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint of sour milk.</p>
+<p>1 teaspoonful of soda.</p>
+<p>1 tablespoonful of flour.</p>
+<p>Enough meal to make a good batter.</p>
+</div>
+</div>
+
+<p>Bake on a hoe.&mdash;<i>Miss E. P.</i></p>
+
+<p class="recipe"><span class="smcap">Indian Griddle Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of sour milk.</p>
+<p>1 large tablespoonful of butter, melted after measuring.</p>
+<p>2 eggs.</p>
+<p>1 teaspoonful of soda.</p>
+<p>Half a teaspoonful of salt.</p>
+</div>
+</div>
+
+<p>Make a thin batter, with two-thirds Indian meal, and one-third
+flour.</p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Batter Bread.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_57" id="Page_57">57</a></span>
+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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Batter Bread.</span></p>
+
+<p>Four cups of meal, two cups sweet milk, four eggs, two tablespoonfuls
+flour, one tablespoonful lard, one teaspoonful salt,
+half teaspoonful soda.&mdash;<i>Mrs. F.</i></p>
+
+<p class="recipe"><span class="smcap">Batter Bread.</span></p>
+
+<p>One cup meal, one cup sweet milk, one cup butter-milk, two
+eggs, one tablespoonful butter, one tablespoonful flour, half
+teaspoonful of salt, and same of soda.
+Bake in cups.&mdash;<i>Mrs. G.</i></p>
+
+<p class="recipe"><span class="smcap">Corn Muffins.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 eggs, beaten light.</p>
+<p>1 pint of buttermilk (if very sour, use less).</p>
+<p>1 teacup of cream or milk.</p>
+<p>1 small teaspoonful of soda.</p>
+<p>Lard or butter size of an egg.</p>
+</div>
+</div>
+
+<p>Meal enough to make the batter of the consistency of pound-cake
+batter.&mdash;<i>Mrs. I.</i></p>
+
+<p class="recipe"><span class="smcap">Corn Meal Waffles.</span></p>
+
+<p>One pint of corn meal scalded. While hot add to it, two
+tablespoonfuls of lard or butter, three well beaten eggs, a cup of
+boiled rice, a pint of flour, a teaspoonful of salt.
+Thin to the proper consistency with milk.&mdash;<i>Mrs. Dr. S.</i>
+<span class="pagenum"><a name="Page_58" id="Page_58">58</a></span></p>
+
+<p class="recipe"><span class="smcap">St. Nicholas' Pone.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of meal.</p>
+<p>1 quart of milk.</p>
+<p>4 eggs.</p>
+<p>1 tablespoonful of melted butter.</p>
+<p>1 teaspoonful of salt.</p>
+<p>2 teaspoonfuls cream of tartar.</p>
+<p>1 teaspoonful of soda.&mdash;<i>Mrs. C. C.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Grit or Hominy Bread.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 eggs, beaten separately.</p>
+<p>1 pint of milk.</p>
+<p>Small piece of butter.</p>
+</div>
+</div>
+
+<p>Add enough meal and hominy to make a batter, and bake
+quickly.&mdash;<i>Mrs. C. L. T.</i></p>
+
+<p class="recipe"><span class="smcap">Hominy Bread.</span></p>
+
+<p>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.&mdash;<i>Mrs. F. D.</i></p>
+
+<p class="recipe"><span class="smcap">Corn Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint of corn meal.</p>
+<p>1 pint of sweet milk.</p>
+<p>2 eggs.</p>
+<p>1 tablespoonful of butter.</p>
+<p>2 tablespoonfuls of flour.</p>
+<p>1 teaspoonful of salt.</p>
+</div>
+</div>
+
+<p>Boil the milk and pour it over the meal, flour, and butter.
+<span class="pagenum"><a name="Page_59" id="Page_59">59</a></span>
+Beat light. When cool, add eggs well beaten. Bake in a buttered
+pan.&mdash;<i>Mrs. G. W. P.</i></p>
+
+<p class="recipe"><span class="smcap">Mush Bread.</span></p>
+
+<p>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.</p>
+
+<p>Butter a yellow dish and bake slowly till brown.&mdash;<i>Mrs. C. L. T.</i></p>
+
+<p class="recipe"><span class="smcap">Light Corn Bread.</span></p>
+
+<p>Pour one quart of boiled milk over one pint of corn meal.
+Add a teaspoonful of salt, a teaspoonful of cream of tartar, half
+teaspoonful of soda, three well beaten eggs, four tablespoonfuls
+of flour, a little butter.&mdash;<i>Miss E. P.</i></p>
+
+<p class="recipe"><span class="smcap">Soft Egg Bread.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of milk.</p>
+<p>Half pint of meal.</p>
+<p>3 eggs.</p>
+<p>Large spoonful of butter.</p>
+</div>
+</div>
+
+<p>Make in a pudding dish. Rice is an improvement to the
+above.&mdash;<i>Mrs. P.</i></p>
+
+<p class="recipe"><span class="smcap">Old-fashioned Egg Bread.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint of meal.</p>
+<p>3 eggs well beaten.</p>
+<p>1 teaspoonful of salt.</p>
+<p>1 tablespoonful melted butter.</p>
+</div>
+</div>
+
+<p>Add enough sweet milk to make a rather thin batter. Bake
+quickly.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_60" id="Page_60">60</a></span></p>
+
+<p class="recipe"><i>Another Recipe for Egg Bread.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of milk.</p>
+<p>3 eggs.</p>
+<p>1 tablespoonful of butter.</p>
+<p>1 pint of corn meal.</p>
+<p>1 teaspoonful of salt.</p>
+</div>
+</div>
+
+<p>Beat the eggs very light and add to the other ingredients.
+Bake in a pan or dish. Add a little soda dissolved in milk, if
+you desire it.&mdash;<i>Mrs. I. H.</i></p>
+
+<p class="recipe"><span class="smcap">Indian Bread.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Rice Bread.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint sweet milk.</p>
+<p>1 teacup boiled rice.</p>
+<p>2 teacups sifted corn meal,</p>
+<p>½ teacup melted butter.</p>
+<p>3 eggs, beaten separately,</p>
+<p>½ teaspoonful salt.</p>
+</div>
+</div>
+
+<p>Bake in a very hot oven, using buttered iron muffin moulds.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Cracklin Bread.</span></p>
+
+<p>Take one quart sifted corn meal and a teacup of cracklins.
+Rub the latter in the meal as fine as you can. Add a teaspoonful
+of salt and make up with warm water into a stiff
+dough. Make into pones, and eat hot.&mdash;<i>Mrs. P. W.</i>
+<span class="pagenum"><a name="Page_61" id="Page_61">61</a></span></p>
+
+<p class="recipe"><span class="smcap">Virginia Ash Cake.</span></p>
+
+<p>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.</p>
+
+<p>Wash and wipe it dry, before eating it. Sometimes a cabbage
+leaf is placed under it, and one over it, before baking, in
+which case it need not be washed.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Plain Corn Bread.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint sifted meal.</p>
+<p>1 teaspoonful salt.</p>
+<p>Cold water sufficient to make a stiff dough.</p>
+</div>
+</div>
+
+<p>Work well with the hands, pat out in long, narrow pones,
+six or seven inches long and as wide as the wrist. Bake quickly
+in a hot pan.&mdash;<i>Mrs. P. W.</i></p>
+
+<hr class="l15" />
+
+<h2>COFFEE, TEA, AND CHOCOLATE.</h2>
+
+<p class="recipe"><span class="smcap">To toast Coffee.</span></p>
+
+<p>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.</p>
+
+<p>Two pints of coffee become three pints after toasting.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Boiled Coffee.</span></p>
+
+<p>To one quart of boiling water (poured in after scalding the
+pot) stir in three gills of coffee, not ground too fine. Boil
+<span class="pagenum"><a name="Page_62" id="Page_62">62</a></span>
+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.</p>
+
+<p>Coffee should never be glazed.</p>
+
+<p>Have a liberal supply of thick, sweet cream, also of boiled
+milk, to serve with the coffee.</p>
+
+<p>If the members of the family drop in at intervals, it is well
+to keep the coffee over a round iron weight, heated just enough
+to keep the coffee hot, without boiling it. This answers better
+than a spirit lamp for keeping coffee hot.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Coffee.</span></p>
+
+<p>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&mdash;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.</p>
+
+<p>Use the best white sugar, and in winter let the milk stand
+twenty-four hours for the cream to rise. Use together with
+rich cream, a cream jug of boiling sweet milk.&mdash;<i>Mrs. M. C. C.</i></p>
+
+<p class="recipe"><i>Coffee.</i></p>
+
+<p>Buy Java and Laguayra mixed, two-thirds Java and one-third
+Laguayra, which will give a delightful aroma to the Java.</p>
+
+<p>Scald the pot. Then put in a teacup of coarsely ground
+<span class="pagenum"><a name="Page_63" id="Page_63">63</a></span>
+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.&mdash;<i>Mrs. J. P.</i></p>
+
+<p class="recipe"><span class="smcap">Dripped or Filtered Coffee.</span></p>
+
+<p>If one quart of coffee is desired, grind three gills of coffee,
+put it in the filterer and pour boiling water over it. If not sufficiently
+strong, pour out and return to the filterer. Then set on
+the fire and boil up, taking from the fire immediately.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Dripped Coffee.</span></p>
+
+<p>One-half pint Java coffee ground and put in the dripper.
+Pour over it two and one-half pints boiling water. If not
+strong enough, pass through the dripper a second time.&mdash;<i>Mrs. J. R. McD.</i></p>
+
+<p class="recipe"><span class="smcap">Café au Lait.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cup German chiccory.</p>
+<p>2 cups ground coffee.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. J. W. S.</i></p>
+
+<p class="recipe"><span class="smcap">Green Tea.</span></p>
+
+<p>Scald the teapot, and add one-half pint boiling water to two
+teaspoonfuls of the best green tea. Set it where it will keep
+hot, but not boil. When it has drawn fifteen or twenty minutes,
+add boiling water till it has the strength desired.&mdash;<i>Mrs. J. R. McD.</i>
+<span class="pagenum"><a name="Page_64" id="Page_64">64</a></span></p>
+
+<p class="recipe"><i>Green Tea.</i></p>
+
+<p>Scald the teapot. If you wish a pint of tea, put in one heaping
+teaspoonful tea after putting in a pint boiling water. Set
+this where it will keep hot, but not quite boil.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>A good Cup of Green Tea.</i></p>
+
+<p>Before putting in any water, set the teapot with the tea in it
+before the fire and let it get thoroughly hot. Then fill the pot
+with boiling water and let it stand five minutes.&mdash;<i>Mrs. M. E. L. W.</i></p>
+
+<p class="recipe"><span class="smcap">Black Tea.</span></p>
+
+<p>If you wish a quart of tea, put that quantity of boiling
+water into the teapot, after scalding it. Add four teaspoonfuls
+of tea. Boil twenty minutes. It is a great improvement to
+put in a little green tea.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Black Tea.</i></p>
+
+<p>Add one and one-half pint boiling water to a half-teacupful
+of the best black tea. Boil gently for ten or fifteen
+minutes. If too strong, weaken with boiling water.&mdash;<i>Mrs. J.
+R. McD.</i></p>
+
+<p class="recipe"><span class="smcap">Iced Tea.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_65" id="Page_65">65</a></span></p>
+
+<p class="recipe"><span class="smcap">Chocolate.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Cocoa.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Broma.</span></p>
+
+<p>Dissolve one large tablespoonful broma in one tablespoonful
+warm water. Pour on it one pint boiling milk and water (equal
+parts). Boil ten minutes, milling or whipping as above directed.
+Sweeten to the taste.&mdash;<i>Mrs. S. T.</i></p>
+
+<p>A cream-pitcher of whipped cream should always accompany
+chocolate or any preparation of it, such as cocoa or broma.&mdash;<i>Mrs. S. T.</i></p>
+
+<hr class="l15" />
+
+<h2>MILK AND BUTTER.</h2>
+
+<p>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
+<span class="pagenum"><a name="Page_66" id="Page_66">66</a></span>
+the same milk vessels without having them scalded and
+aired.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.
+<span class="pagenum"><a name="Page_67" id="Page_67">67</a></span></p>
+
+<p class="recipe"><i>To secure nice Butter for the Table in Winter.</i></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Recipe for Putting up Butter.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 quarts best common salt.</p>
+<p>1 ounce pulverized saltpetre.</p>
+<p>1 ounce white sugar.</p>
+</div>
+</div>
+
+<p>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:</p>
+
+<p>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.&mdash;<i>Mrs. R. C.</i></p>
+
+<p class="recipe"><span class="smcap">Clabber.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_68" id="Page_68">68</a></span>
+of common soda has been dissolved. They should then be aired
+before filling with ice for the day.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Cottage Cheese.</span></p>
+
+<p>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.</p>
+
+<hr class="l15" />
+
+<h2>SOUP.</h2>
+
+<p>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
+<span class="pagenum"><a name="Page_69" id="Page_69">69</a></span>
+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.</p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Oyster Soup.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>100 oysters.</p>
+<p>1 teaspoonful salt.</p>
+<p>1 tablespoonful black pepper.</p>
+<p>¼ pound butter.</p>
+<p>Yolks of 3 eggs.</p>
+<p>1 pint rich milk, perfectly fresh.</p>
+<p>3 tablespoonfuls flour.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. Judge M.</i></p>
+
+<p class="recipe"><span class="smcap">Economical Oyster Soup.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart oysters.</p>
+<p>2 quarts water.</p>
+<p>Boil with salt and pepper.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>When the oysters are well cooked, pour on the milk and eggs,
+stirring all the time. Let it boil up, and take off quickly, and
+pour into the tureen, over toasted bread cut into dice&mdash;if
+preferred rich, leave out some of the water.&mdash;<i>Mrs. Lt.-Gov. M.</i>
+<span class="pagenum"><a name="Page_70" id="Page_70">70</a></span></p>
+
+<p class="recipe"><span class="smcap">Oyster Soup.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Purée of Oysters.</span></p>
+
+<p>For fifty oysters.</p>
+
+<p>Put the oysters on in their own liquor&mdash;let them come to a
+boil&mdash;take them out and mince them; skim the liquor when
+nearly done. Beat well together:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 egg.</p>
+<p>1 dessertspoonful butter.</p>
+<p>½ pint milk.</p>
+<p>1 cracker sifted.</p>
+<p>Salt, pepper (mace, also, if liked).</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. John Walker, Alabama.</i></p>
+
+<p class="recipe"><span class="smcap">Oyster Soup.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Take two quarts of oysters, wash them, and add,</p>
+<p>2 quarts water.</p>
+<p><span class="pagenum"><a name="Page_71" id="Page_71">71</a></span></p>
+<p>A bundle of herbs.</p>
+<p>1 small onion sliced.</p>
+</div>
+</div>
+
+<p>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&mdash;at the same time stir up two yolks of eggs with a
+cup of cream. Cayenne pepper is an improvement.&mdash;<i>Mrs. E. W.</i></p>
+
+<p class="recipe"><span class="smcap">Turtle Soup.</span></p>
+
+<p>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&mdash;put the rest into the pot with a quantity
+of water to suit the size of your family.</p>
+
+<p>Add two onions, parsley, thyme, salt, pepper, cloves and allspice
+to suit your taste.</p>
+
+<p>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.&mdash;<i>Mrs. N.</i></p>
+
+<p class="recipe"><i>Turtle Soup.</i></p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 tablespoonfuls allspice.</p>
+<p>1 tablespoonful black pepper.</p>
+<p>2 tablespoonfuls butter, and salt to the taste.</p>
+</div>
+</div>
+
+<p>When nearly done, put in a small handful pot marjoram,
+thyme and parsley tied together, and two large onions; when
+<span class="pagenum"><a name="Page_72" id="Page_72">72</a></span>
+ready to come off, add two sliced lemons, one pint good wine,
+and a small quantity of curry powder; thicken with flour.&mdash;<i>Mrs. D.</i></p>
+
+<p class="recipe"><i>Turtle Soup.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>To 2½ quarts soup add:</p>
+<p>1 ounce mace.</p>
+<p>1 dessertspoonful allspice.</p>
+<p>1 teaspoonful cloves.</p>
+<p>Pepper, black and cayenne, and salt to your taste.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Miss
+E. W.</i></p>
+
+<p class="recipe"><span class="smcap">Mock Turtle Soup.</span></p>
+
+<p>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.</p>
+
+<p>Thicken with flour and add brandy and wine.&mdash;<i>Miss E. P.</i></p>
+
+<p class="recipe"><span class="smcap">Mock Terrapin Soup.</span></p>
+
+<p>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&mdash;all in a stewpan, and cook
+ten or fifteen minutes. Good way to use up cold meats.&mdash;<i>Mrs. S. M.</i></p>
+
+<p class="recipe"><span class="smcap">Clam Soup.</span></p>
+
+<p>Boil half a peck of clams fifteen minutes; then take them
+from the shells, clean and wash them. Have ready the stew-kettle;
+<span class="pagenum"><a name="Page_73" id="Page_73">73</a></span>
+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.&mdash;<i>Mrs. C.</i></p>
+
+<p class="recipe"><i>Clam Soup.</i></p>
+
+<p>Open the clams and chop them up fine. To twenty clams,
+add:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ gallon water.</p>
+<p>3 good onions.</p>
+<p>2 tablespoonfuls butter.</p>
+<p>A small bunch of parsley and thyme.</p>
+</div>
+</div>
+
+<p>Just before taking off, add one quart rich milk and thicken
+with flour.&mdash;<i>Mrs. D.</i></p>
+
+<p class="recipe"><span class="smcap">Crab Soup.</span></p>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_74" id="Page_74">74</a></span>
+thickening. Any firm fish prepared by this recipe is excellent.&mdash;<i>Mrs. J. I.</i></p>
+
+<p class="recipe"><i>Crab Soup.</i></p>
+
+<p>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.</p>
+
+<p>The claws are to be cracked and divested of the jaws. A
+Hampton recipe.&mdash;<i>Miss E. W.</i></p>
+
+<p class="recipe"><span class="smcap">Beef Soup.</span></p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 turnips, pared and cut into quarters.</p>
+<p>4 onions, pared and sliced.</p>
+<p>2 carrots, scraped and sliced.</p>
+<p>1 root of celery, cut into small pieces.</p>
+</div>
+</div>
+
+<p>When the vegetables are tender, add a little parsley chopped
+fine, with salt and pepper to the taste. Serve hot.&mdash;<i>Mrs. P.
+McG.</i></p>
+
+<p class="recipe"><i>Another Recipe for Beef Soup.</i></p>
+
+<p>One shin beef in one-half gallon water, put on before breakfast
+and boiled until dinner. Thicken with brown flour two
+or three hours before dinner. Put in one carrot, two turnips,
+one onion, thyme, cabbage, and celery-seed.&mdash;<i>Mrs. H. P. C.</i></p>
+
+<p class="recipe"><i>To prepare a Beef's Head as Stock for Soup.</i></p>
+
+<p>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
+<span class="pagenum"><a name="Page_75" id="Page_75">75</a></span>
+as for souse cheese, and boil again until thick. Then while hot,
+season very highly with pepper, salt, catsup, allspice, and onions
+chopped fine.</p>
+
+<p>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.&mdash;<i>Mrs. A. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">Calf's Head Soup.</span></p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 onion.</p>
+<p>1 spoonful spice.</p>
+<p>½ spoonful cloves.</p>
+<p>1 spoonful black pepper and a piece of mace.</p>
+<p>3 tablespoonfuls flour.</p>
+<p>3 tablespoonfuls flour, and salt to the taste.</p>
+</div>
+</div>
+
+<p>Put in enough water at first, as adding it makes the soup thin.</p>
+
+<p>Cut up three hard boiled eggs, and add, when done, one glass
+of wine.</p>
+
+<p>A little brandy and walnut catsup, with more eggs, will
+improve it, though it is a delightful soup as it is.&mdash;<i>Mrs. W. A. C.</i></p>
+
+<p class="recipe"><i>Calf's Head Soup.</i></p>
+
+<p>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&mdash;</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teacup of mushroom or tomato catsup.</p>
+<p>1 teaspoonful allspice.</p>
+<p>1 lemon rind, grated.</p>
+<p><span class="pagenum"><a name="Page_76" id="Page_76">76</a></span></p>
+<p>1 grated nutmeg.</p>
+<p>1 tablespoonful butter.</p>
+<p>1 teacup of browned flour.</p>
+</div>
+</div>
+
+<p>Fry, and add the brains when nearly ready for the table.
+About five minutes before serving, add:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teacup of wine.</p>
+<p>1 teaspoonful cloves.</p>
+<p>1 teaspoonful mace.</p>
+</div>
+</div>
+
+<p>When sent to the table have two hard-boiled eggs sliced and
+floating on top.&mdash;<i>Mrs. J. D.</i></p>
+
+<p class="recipe"><i>Calf's Head Soup.</i></p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 tablespoonful mustard.</p>
+<p>1 teaspoonful black pepper.</p>
+<p>1 teaspoonful powdered cloves.</p>
+<p>1 teaspoonful mace.</p>
+<p>1 teaspoonful nutmeg.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>The brains must be beaten up with an egg, fried in little
+cakes, and dropped in the tureen.&mdash;<i>Miss N.</i></p>
+
+<p class="recipe"><span class="smcap">Calf's Head Soup.</span></p>
+
+<p>Take the head, split it open and take out the brains; then
+put the head, brains, and haslet in salt water&mdash;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&mdash;
+<span class="pagenum"><a name="Page_77" id="Page_77">77</a></span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 tablespoonful mace.</p>
+<p>1 tablespoonful allspice.</p>
+<p>½ doz. cloves.</p>
+</div>
+</div>
+
+<p>Beat all together and put in the tureen with,</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teacup of tomato catsup.</p>
+<p>1 teacup of cooking wine.</p>
+</div>
+</div>
+
+<p>Pour the soup on them. Have the brains fried, and two
+hard boiled eggs sliced and dropped in the soup.&mdash;<i>Mrs. T. C.</i></p>
+
+<p class="recipe"><i>Brown Calf's Head Soup.</i></p>
+
+<p>Scald and clean the head, and put it to boil in two gallons
+water, with</p>
+
+<div class="block-container">
+<div class="ings">
+<p>A shank of veal.</p>
+<p>2 carrots.</p>
+<p>3 onions.</p>
+<p>A small piece of bacon.</p>
+<p>A bunch of sweet herbs.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>Let it now boil nearly an hour longer, and just before serving
+it, stir in one tablespoonful sugar browned in a frying-pan,
+and half a pint wine. A good substitute for turtle soup.&mdash;<i>Mrs.
+Col. A. F.</i></p>
+
+<p class="recipe"><i>Calf's Head Soup.</i></p>
+
+<p>Have a head nicely cleaned, the brains taken out and the
+head put to soak. Put it on with,</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 gallon water.</p>
+<p>1 piece of fat ham.</p>
+<p>Thyme, parsley, pepper and salt.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_78" id="Page_78">78</a></span></p>
+
+<p>Boil together until the flesh is tender; take out and chop&mdash;strain
+the water&mdash;two tablespoonfuls brown flour, four ounces
+butter&mdash;returning the "dismembered" fragments; let it boil
+till reduced to two quarts. Season with one-half pint wine,
+one gill catsup, nutmeg, mace, allspice.</p>
+
+<p>Cut up the liver, and fry; beat the brains up with an egg,
+pepper and salt; fry in cakes and lay in the soup when served
+up, and hard boiled eggs sliced up and put in.&mdash;<i>Miss B. L.</i></p>
+
+<p class="recipe"><i>Ox-tail Soup.</i></p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 moderate sized carrots.</p>
+<p>2 or 3 onions.</p>
+<p>1 large bunch savory herbs.</p>
+<p>1 head celery.</p>
+<p>2 turnips.</p>
+<p>6 or 8 cloves, and ½ teaspoonful peppercorns.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. P.</i></p>
+
+<p class="recipe"><span class="smcap">Chicken Soup.</span></p>
+
+<p>Put on the chickens with about three quarts water and some
+thin slices bacon. Let it boil well, then put in:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>A spoonful butter.</p>
+<p>1 pint milk.</p>
+<p>1 egg, well beaten.</p>
+<p>Pepper, salt, and celery or celery-seed or parsley.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_79" id="Page_79">79</a></span></p>
+
+<p>Let all boil up. Some dumplings made like biscuits are very
+nice in it.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><i>Roast Veal and Chicken-bone Soup.</i></p>
+
+<p>Boil the veal and chicken bones with vegetables, and add one
+handful maccaroni, broken up fine. Boil the soup half an
+hour. Color with a little soy or catsup.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><i>Chicken Soup.</i></p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Giblet Soup.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint dried green English peas.</p>
+<p>1 pound giblets.</p>
+<p>1 dozen cloves.</p>
+<p>1 small piece red pepper.</p>
+<p>Nearly 1 gallon water.</p>
+</div>
+</div>
+
+<p>Boil peas slowly seven hours. Add giblets, spices, and salt to
+taste, two hours before dinner. When peas are dissolved, strain
+through sieve; cut giblets into dice and return to soup; boil up
+and serve. Will be enough for six or eight persons.&mdash;<i>Mrs. R. R.</i></p>
+
+<p class="recipe"><span class="smcap">Okra Soup.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1½ gallons water.</p>
+<p>2 quarts young okra, cut very fine.</p>
+<p>2 quarts tomatoes.</p>
+<p>Onions, prepared as for pea soup.</p>
+<p>Pepper; salt.</p>
+<p>1 large spoonful butter.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_80" id="Page_80">80</a></span></p>
+
+<p>Add the tomatoes about twelve o'clock. Put the soup on
+early in the morning.&mdash;<i>Mrs. I.</i></p>
+
+<p class="recipe"><span class="smcap">Gumbo Soup.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 fried chicken.</p>
+<p>1 quart okra, cut up.</p>
+<p>1 onion.</p>
+<p>1 bunch parsley.</p>
+<p>Few celery tops&mdash;fry all together. Put in one quart skinned tomatoes.</p>
+<p>1½ gallons water, boil to ½ gallon.</p>
+<p>Teacup of wine after taking from the fire.&mdash;<i>Mrs. R. A.</i></p>
+</div>
+</div>
+
+<p class="recipe"><i>Gumbo Soup.</i></p>
+
+<p>Fry two fowls, old or young, with parsley, pepper, salt,
+onion, lard or bacon.</p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Fine Vegetable Soup.</span></p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>Grated lemon peel.</p>
+<p>6 ears corn.</p>
+<p>1 dozen good tomatoes.</p>
+<p><span class="pagenum"><a name="Page_81" id="Page_81">81</a></span></p>
+<p>Beans.</p>
+<p>1 small head of cabbage.</p>
+<p>A few Irish potatoes.</p>
+<p>Sweet herbs, pepper and salt to the taste.</p>
+</div>
+</div>
+
+<p>A few leaves of dried sassafras rubbed up will improve the
+taste. Serve hot with toast, a small quantity of sugar and
+vinegar. Boil till thick.&mdash;<i>Mrs. Dr. L.</i></p>
+
+<p class="recipe"><span class="smcap">Vegetable Soup.</span></p>
+
+<p>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.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart peeled and chopped tomatoes.</p>
+<p>1 pint lima or butter beans.</p>
+<p>1 pint grated corn.</p>
+<p>1 pint chopped cabbage.</p>
+<p>1 pint sliced Irish potatoes.</p>
+<p>1 sliced turnip.</p>
+<p>1 carrot.</p>
+<p>A little minced onion.</p>
+<p>Parsley.</p>
+<p>1 tablespoonful pepper sauce.</p>
+<p>1 heaping tablespoonful flour rubbed into&mdash;</p>
+<p>1 teacup milk.</p>
+<p>1 teacup brown sugar.</p>
+<p>1 teaspoonful black pepper.</p>
+</div>
+</div>
+
+<p>Boil an hour: thicken with mixed milk and flour, and serve.</p>
+
+<p>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</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 grated turnip.</p>
+<p>1 mashed potato.</p>
+<p><span class="pagenum"><a name="Page_82" id="Page_82">82</a></span></p>
+<p>1 tablespoonful pepper sauce.</p>
+<p>1 tablespoonful made mustard.</p>
+<p>1 tablespoonful butter.</p>
+<p>1 teaspoonful celery seed.</p>
+<p>1 teaspoonful fruit jelly.</p>
+<p>1 teacup milk.</p>
+<p>Minced onion and parsley.</p>
+</div>
+</div>
+
+<p>Boil up and serve.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Tomato Soup.</span></p>
+
+<p>Take one quart ripe tomatoes, peeled and chopped up, or a
+three-pound can of same, put in an earthenware baking dish
+with</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint grated corn (or, if in winter,<br />
+ dried corn prepared as if for the table), and add&mdash;</p>
+<p>1 teacup sugar.</p>
+<p>1 teacup grated cracker.</p>
+<p>1 teacup butter.</p>
+<p>1 teaspoonful black pepper.</p>
+<p>2 teaspoonfuls salt.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Tomato Soup.</i></p>
+
+<p>A shin of beef, season to your taste with all kinds of vegetables:</p>
+
+<p>Tomatoes, turnips, carrots, potatoes, cabbage cut fine, corn,
+butter beans and celery.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_83" id="Page_83">83</a></span>
+pepper when you first put it on. The beef should be put on
+very early.&mdash;<i>Mrs. J. L.</i></p>
+
+<p class="recipe"><i>Clear Tomato Soup.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 large can tomatoes.</p>
+<p>1 beef shin.</p>
+<p>1 bunch soup herbs.</p>
+<p>1 gallon water.</p>
+</div>
+</div>
+
+<p>Boil eight hours, stir and skim several times. Strain through
+wire sieve, add one tablespoonful Worcester sauce and same of
+brown sugar. Serve with dice of toasted bread; pepper and
+salt to taste.&mdash;<i>Mrs. R. R.</i></p>
+
+<p class="recipe"><span class="smcap">Asparagus Soup.</span></p>
+
+<p>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.&mdash;<i>Mrs. H.</i></p>
+
+<p class="recipe"><i>Asparagus Soup.</i></p>
+
+<p>Parboil the asparagus with as much water as will cover
+them; then pour the water and asparagus into milk, then add
+butter, pepper and salt, also bread crumbs, and boil until the
+asparagus is done.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><span class="smcap">Pea Soup.</span></p>
+
+<p>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.</p>
+
+<p>Let the whole boil three hours, then pass the purée through
+a hair sieve; make it hot again and serve with dice of bread
+fried in butter.&mdash;<i>Mrs. A.</i>
+<span class="pagenum"><a name="Page_84" id="Page_84">84</a></span></p>
+
+<p class="recipe"><span class="smcap">Green Pea Soup.</span></p>
+
+<p>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.</p>
+
+<p>Boil well again. Toast some bread and cut in slices, and put
+in the tureen when the soup is served. The hulls of green peas
+will answer; boil them well with a few peas, then season as above
+and boil. Two hours will be enough to boil green pea soup.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><i>Green Pea Soup.</i></p>
+
+<p>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.</p>
+
+<p>Just before taking off the fire stir in one tablespoonful butter.
+If the soup is too thin, cream a little butter with flour to
+thicken.&mdash;<i>Mrs. I.</i></p>
+
+<p class="recipe"><span class="smcap">Potato Soup.</span></p>
+
+<p>Mash potatoes, pour on them one teacup cream, one large
+spoonful butter.</p>
+
+<p>Pour boiling water on them till you have the desired quantity.
+Boil until it thickens; season with salt, parsley, and pepper to
+your taste.&mdash;<i>Mrs. R. E.</i></p>
+
+<p class="recipe"><i>Potato Soup.</i></p>
+
+<p>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
+<span class="pagenum"><a name="Page_85" id="Page_85">85</a></span>
+same water, together with pepper, salt, one spoonful butter, and
+one quart milk, as for chicken soup.&mdash;<i>Mrs. W.</i></p>
+
+<hr class="l15" />
+
+<h2>OYSTERS AND OTHER SHELL FISH.</h2>
+
+<p class="recipe"><span class="smcap">Stewed Oysters.</span></p>
+
+<p>Put butter, salt and pepper in a stew-pan, and put the oysters
+to the butter and stew until perfectly done.&mdash;<i>Mrs. D.</i></p>
+
+<p class="recipe"><i>Stewed Oysters.</i></p>
+
+<p>Take one-quarter pound nice butter, put it in a pan and melt,
+then pepper and salt, add a small piece of cheese. When it is
+all melted add one pint of oyster liquor, and boil; when hot,
+strain and put back in pan, then add oysters and boil five minutes.&mdash;<i>Mr. K. N.</i></p>
+
+<p class="recipe"><i>Stewed Oysters.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Pour into a stew-pan ½ gallon oysters.</p>
+<p>2 tablespoonfuls pepper vinegar.</p>
+<p>1 teaspoonful black pepper.</p>
+<p>1 teaspoonful salt.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>This method deprives the oysters of the bits of shell.&mdash;<i>Mrs
+S. T.</i>
+<span class="pagenum"><a name="Page_86" id="Page_86">86</a></span></p>
+
+<p class="recipe"><i>To Stew Oysters.</i></p>
+
+<p>Put into the kettle one pint liquor, one-half pound butter,
+and pepper.</p>
+
+<p>Let it boil, then put in the oysters, after draining them in a
+colander. They will be done as soon as they boil up, or when
+they curl right well. When ready to take up, add half teacup
+cracker crumbs and a little salt in the stew.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><i>To Stew Oysters.</i></p>
+
+<p>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.</p>
+
+<p>The advantage of this way of cooking is that the oysters
+become large and plump.&mdash;<i>Mrs. Dr. E. R.</i></p>
+
+<p class="recipe"><i>To Cook Oysters.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ gallon oysters.</p>
+<p>1 quart fresh milk.</p>
+<p>½ pound butter.</p>
+<p>1 tablespoonful flour.</p>
+<p>1 teaspoonful salt.</p>
+<p>1 teaspoonful pepper.</p>
+<p>1 egg.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Miss
+N. S. L.</i></p>
+
+<p class="recipe"><span class="smcap">Scalloped Oysters.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_87" id="Page_87">87</a></span>
+adheres to them. Use stale bread, and do not crumb it
+too fine, or it will be clammy.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ teacupful cream.</p>
+<p>2 great spoonfuls butter.</p>
+<p>Salt and pepper.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><i>Scalloped Oysters.</i></p>
+
+<p>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 <i>sloping</i> 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.&mdash;<i>Mrs. D. P.</i></p>
+
+<p class="recipe"><i>Scalloped Oysters.</i></p>
+
+<p>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,
+<span class="pagenum"><a name="Page_88" id="Page_88">88</a></span>
+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.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><i>Oysters Scalloped in the Shell.</i></p>
+
+<p>Open the shells, setting aside for use the deepest ones. Have
+ready some melted butter, not hot, seasoned with minced parsley
+and pepper.</p>
+
+<p>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.</p>
+
+<p>Add to each a little lemon juice, sift bread crumbs over it,
+and bake in a quick oven till done. Serve in the shells.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><i>Scalloped Oysters.</i></p>
+
+<p>Put in the scallop shells as many oysters as each will hold.
+Season with butter, salt and pepper; a few bread crumbs.</p>
+
+<p>Cook until well done; add a piece of butter just before they
+are served.&mdash;<i>Mrs. R. L. O.</i></p>
+
+<p class="recipe"><span class="smcap">Devilled Oysters.</span></p>
+
+<p>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.</p>
+
+<p>Put alternate layers of each until full, and then bake.&mdash;<i>Mrs.
+Duke.</i></p>
+
+<p class="recipe"><i>Devilled Oysters.</i></p>
+
+<p>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.</p>
+
+<p>Have ready one dozen deep shells, nicely cleaned, and fill
+them with the oysters; sprinkle with bread crumbs, and bake
+in a few minutes.&mdash;<i>Mrs. H. S.</i>
+<span class="pagenum"><a name="Page_89" id="Page_89">89</a></span></p>
+
+<p class="recipe"><i>To Cook Oysters.</i></p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Fried Oysters.</span></p>
+
+<p>Take each oyster separately and put salt and pepper on them;
+then roll them in equal portions of meal and flour. Fry them
+in hot lard until a light brown.&mdash;<i>Mrs. D.</i></p>
+
+<p class="recipe"><span class="smcap">Oyster Fritters.</span></p>
+
+<p>Beat two eggs very light; then stir in two tablespoonfuls
+cream or milk, three tablespoonfuls sifted flour, a pinch of
+salt; dip the oysters in this and fry them in hot lard.&mdash;<i>Mrs. B.</i></p>
+
+<p class="recipe"><i>Oyster Fritters.</i></p>
+
+<p>Wipe the oysters dry. Beat 6 eggs light, and stir into them:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>6 tablespoonfuls flour.</p>
+<p>1½ pint rich milk.</p>
+</div>
+</div>
+
+<p>Beat to smooth batter. Have in a pan some butter and lard;
+when it begins to froth, put a small ladleful of the batter, with
+an oyster in the middle, into it to fry. If too thin, add flour;
+if too thick, milk.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">To Fry Oysters.</span></p>
+
+<p>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.&mdash;<i>Mrs. E.</i>
+<span class="pagenum"><a name="Page_90" id="Page_90">90</a></span></p>
+
+<p class="recipe"><span class="smcap">Fried Oysters.</span></p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><i>To Fry Oysters.</i></p>
+
+<p>Wash them and dry them on a clean napkin; dip in beaten
+egg and pounded crackers sifted, and let them lie several hours
+before frying, and they will not shrink.&mdash;<i>Mrs. P.</i></p>
+
+<p class="recipe"><i>To Fry Oysters.</i></p>
+
+<p>Drain the oysters dry. Three eggs beaten, and grated
+crackers. Dip the oyster first in the egg and then in the
+crackers; do this twice. Grease the pan with butter or lard.
+Add pepper and salt to taste, and fry.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><i>Clam or Oyster Fritters.</i></p>
+
+<p>Chop up the clam very fine (when of oysters, leave them
+whole); put them in a batter and fry them.&mdash;<i>Mrs. D.</i></p>
+
+<p class="recipe"><span class="smcap">Broiled Oysters.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Steamed Oysters.</span></p>
+
+<p>Wash shell oysters perfectly clean; lay them on a steamer,
+so the juice will not escape from the shells when opened. It
+<span class="pagenum"><a name="Page_91" id="Page_91">91</a></span>
+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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Roast Oysters.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Pickled Oysters.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 gallon oysters.</p>
+<p>1 tablespoonful salt.</p>
+<p>1 tablespoonful unground black pepper.</p>
+<p>1 tablespoonful allspice.</p>
+<p>6 blades mace.</p>
+<p>1 small piece cayenne pepper.</p>
+</div>
+</div>
+
+<p>Pick oysters out from the juice with a fork; stew until gills
+are opened well, then lay on flat dishes until cold; put in a
+jar, and cover with equal parts of stewed juice and vinegar. Let
+stand two days.&mdash;<i>Mrs. R. R.</i></p>
+
+<p class="recipe"><i>Pickled Oysters.</i></p>
+
+<p>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 <i>no more</i>. 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.
+<span class="pagenum"><a name="Page_92" id="Page_92">92</a></span></p>
+
+<p>When it is cool, pour over the oysters. Before serving add a
+few raw cranberries and thin slices of lemon.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Pickled Oysters.</i></p>
+
+<p>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.</p>
+
+<p>Let it boil a few minutes and then pour over the oysters.
+When nearly cool, slice in them a large fresh lemon.&mdash;<i>Mrs. Col. A. F.</i></p>
+
+<p class="recipe"><span class="smcap">Oyster Pie.</span></p>
+
+<p>Stew the oysters, not entirely done, with butter, pepper and
+one tablespoonful pepper-sauce, and salt. Make a paste of
+one pound flour and one-half pound butter. Line the dish and
+put in the oysters, grate bread crumbs over top, and bake.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><i>Oyster Pie.</i></p>
+
+<p>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.&mdash;<i>Mrs. W&mdash;&mdash;.</i></p>
+
+<p class="recipe"><span class="smcap">Oyster Pâtés.</span></p>
+
+<p>Stew some large oysters with a little nutmeg, a few cloves,
+some yolk of egg boiled hard and grated, a little butter and as
+much liquor from the oysters as will cover them. When
+stewed a few minutes, take them out of the pan to cool. Have
+shells of puff paste, previously baked in patty pans, and lay two
+or three oysters in each.&mdash;<i>Mrs. D.</i>
+<span class="pagenum"><a name="Page_93" id="Page_93">93</a></span></p>
+
+<p class="recipe"><span class="smcap">Oyster Short Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart flour.</p>
+<p>3 teaspoonfuls baking powder.</p>
+<p>1 tablespoonful butter.</p>
+<p>A pinch of salt.</p>
+<p>Enough sweet milk to moisten well.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>When the cakes are done, split them open and spread the
+oysters between them, and some on the top. Put the oysters
+that are left in a gravy-dish and replenish when needed.&mdash;<i>Mrs. K.</i></p>
+
+<p class="recipe"><span class="smcap">Oyster Sausage.</span></p>
+
+<p>Chop one pint oysters, with one-quarter pound veal, and one-quarter
+pound suet.</p>
+
+<p>Mix with bread crumbs, and pound all in a mortar. Season
+with salt and pepper, adding an egg, well beaten.</p>
+
+<p>Make into cakes like pork sausage.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><span class="smcap">Raw Oysters.</span></p>
+
+<p>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.</p>
+
+<p>When oysters are transported some distance, it is well to
+boil the liquor from which they have been taken and pour over
+them: this makes them plump and prevents them from being
+slimy.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_94" id="Page_94">94</a></span></p>
+
+<p class="recipe"><span class="smcap">To keep Oysters alive and Fatten.</span></p>
+
+<p>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.&mdash;<i>Mrs.
+R&mdash;&mdash;.</i></p>
+
+<p class="recipe"><span class="smcap">To Cook Crabs.</span></p>
+
+<p>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.&mdash;<i>Mrs. K. Norfolk.</i></p>
+
+<p class="recipe"><span class="smcap">Crab Stew.</span></p>
+
+<p>One peck live crabs, steam twenty minutes, bone and pick
+the claws and bodies. Stew with one pint milk or cream, the
+flesh and eggs of the crabs, fifteen minutes. Flavor with salt
+and cayenne pepper.&mdash;<i>Mrs. R. L. O.</i></p>
+
+<p class="recipe"><span class="smcap">Devilled Crab.</span></p>
+
+<p>After crabs are picked, season with mustard, pepper, salt, and
+catsup to taste. Add olive oil or butter.</p>
+
+<p>Cover with bread crumbs moistened with milk and lumps of
+butter (put a little milk in the crab also). Bake in the shells
+or in a pan.&mdash;<i>Miss E. W.</i></p>
+
+<p class="recipe"><span class="smcap">Devilled Crabs.</span></p>
+
+<p>To the flesh of one dozen crabs boiled fifteen minutes and
+picked free from shell, add:
+<span class="pagenum"><a name="Page_95" id="Page_95">95</a></span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 tablespoonfuls of stale bread crumbs.</p>
+<p>½ wine glass of cream.</p>
+<p>Yolks of 3 eggs.</p>
+<p>A little chopped parsley.</p>
+<p>1 tablespoonful butter.</p>
+<p>Salt and pepper to the taste.</p>
+</div>
+</div>
+
+<p>Put them in the shell and bake in a quick oven.&mdash;<i>Mrs. M. E. L. W.</i></p>
+
+<p class="recipe"><span class="smcap">Soft Crabs.</span></p>
+
+<p>Turn up the ends of the shells and take out the dead man's
+fingers and take off the flap, and cut out the sand-bag; lay
+them in cold water until ready to fry. Then dust flour over
+them, a little salt, and fry them in hot lard.&mdash;<i>Mrs. D.</i></p>
+
+<p class="recipe"><span class="smcap">Devilled Crabs.</span></p>
+
+<p>After the crabs are boiled, pick them up fine and add one
+third the quantity of crab, in cracker dust or bread crumbs,
+mustard, red and black pepper, salt, and butter. Return them
+to the top shells, and bake.&mdash;<i>Mrs. D.</i></p>
+
+<p class="recipe"><span class="smcap">To Devil Hard Crabs.</span></p>
+
+<p>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 <i>top</i> shell and bake,
+or bake in pans.&mdash;<i>Mrs. J. C.</i></p>
+
+<p class="recipe"><span class="smcap">Lobster Curry.</span></p>
+
+<p>Put the meat of a large lobster into a stewpan with one blade
+of mace.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 large cup of meat stock, or gravy.</p>
+<p>1 tablespoonful corn starch, mixed smooth, with a little milk or cream.</p>
+<p>Add salt.</p>
+<p>1 small piece of butter.</p>
+<p><span class="pagenum"><a name="Page_96" id="Page_96">96</a></span></p>
+<p>1 dessertspoonful curry powder.</p>
+<p>Juice of one lemon.</p>
+</div>
+</div>
+
+<p>Simmer for an hour and serve hot.&mdash;<i>Mrs. C.</i></p>
+
+<p class="recipe"><span class="smcap">Turtle or Terrapin Stew.</span></p>
+
+<p>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.</p>
+
+<p>Stew until well done.</p>
+
+<p class="recipe"><span class="smcap">Stewed Turtle.</span></p>
+
+<p>Make a stew of the turtle and add all the ingredients used in
+the turtle-soup, except wine and lemons.&mdash;<i>Mrs. D.</i></p>
+
+<p class="recipe"><span class="smcap">Terrapin.</span></p>
+
+<p>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.</p>
+
+<p>Return it to the shell, put sliced lemon on and bake it.&mdash;<i>Mrs. D.</i></p>
+
+<p class="recipe"><span class="smcap">Turtle or Terrapin Steaks.</span></p>
+
+<p>Cut the turtle or terrapin in thin slices; broil or fry them
+with pepper, salt, and butter.</p>
+
+<p class="recipe"><span class="smcap">Turtle or Terrapin in Batter.</span></p>
+
+<p>Smother the steaks in an egg-batter. Season with pepper,
+salt, butter, and with a little bread crumbs; fry or broil.</p>
+
+<p class="recipe"><span class="smcap">To Cook Turtles.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_97" id="Page_97">97</a></span>
+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.&mdash;<i>Mrs. A. D.</i></p>
+
+<hr class="l15" />
+
+<h2>FISH.</h2>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>Always have a tin sheet for lifting boiled fish and for turning
+broiled fish. Before broiling, rub with pepper and salt,
+<span class="pagenum"><a name="Page_98" id="Page_98">98</a></span>
+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.</p>
+
+<p>Full directions for stewing fish are to be found in the subsequent
+pages.</p>
+
+<p class="recipe"><span class="smcap">Fish à la Crême.</span></p>
+
+<p>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.</p>
+
+<p>Set it on the fire and stir until it is as thick as custard. Fill a
+baking-dish alternately with fish, cracker, and cream. Bake for
+thirty minutes, use four crackers.&mdash;<i>Mrs. W. C. R.</i></p>
+
+<p class="recipe"><span class="smcap">Halibut.</span></p>
+
+<p>Boil one pound halibut, then chop it very fine and add eight
+eggs well beaten; pepper and salt to taste, then one cup butter.</p>
+
+<p>Put it in a stewpan and cook until the eggs are done sufficiently.
+Serve very hot on toast.&mdash;<i>Miss F. N.</i></p>
+
+<p class="recipe"><i>Halibut.</i></p>
+
+<p>Halibut should be cut in slices of four pounds each. If to
+<span class="pagenum"><a name="Page_99" id="Page_99">99</a></span>
+be boiled, cover with salt water, and skim often; drain off and
+serve with butter sauce.</p>
+
+<p>If baked or fried, garnish with horseradish and serve with
+melted butter.</p>
+
+<p class="recipe"><span class="smcap">Fish Chowder.</span></p>
+
+<p>Fry a few slices of salt pork, cut the fish in small pieces, pare
+and slice the potatoes, add a little onion chopped fine.</p>
+
+<p>Place all in layers in the kettle; season with salt and pepper.
+Stew over a slow fire thirty minutes.</p>
+
+<p class="recipe"><span class="smcap">Cat-fish Chowder.</span></p>
+
+<p>To be made of New River cat-fish.</p>
+
+<p>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.</p>
+
+<p>1 cup of cream, pepper and not much salt.</p>
+
+<p>1 onion, one teaspoonful mustard, one-half teacupful walnut catsup.</p>
+
+<p>Stew until quite thick, garnish with sliced lemon and serve
+hot.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Cat-fish Chowder or Hog-fish.</span></p>
+
+<p>Take two cat-fish, skin, and boil till thoroughly done; pick
+very fine and add:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 good sized onions.</p>
+<p>¼ pound butter.</p>
+<p>1 tablespoonful salt.</p>
+<p>1 tablespoonful pepper.</p>
+<p>2 tablespoonfuls Worcestershire sauce.</p>
+</div>
+</div>
+
+<p>Add a little celery or celery-seed, a little thyme, a little parsley.</p>
+
+<p>Pour over all about one quart of boiling water and cook fast
+about half an hour.&mdash;<i>Miss F. N.</i>
+<span class="pagenum"><a name="Page_100" id="Page_100">100</a></span></p>
+
+<p class="recipe"><span class="smcap">Fish Chowder.</span></p>
+
+<p>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.</p>
+
+<p>Then more layers, until you have used all the fish. Cover the
+whole with water and cook until well done.&mdash;<i>Mrs. D.</i></p>
+
+<p class="recipe"><span class="smcap">Boiled Sheep's-head.</span></p>
+
+<p>Clean the fish and boil well done. Serve hot with butter
+and egg sauce.</p>
+
+<p class="recipe"><span class="smcap">To Bake a Sheep's-head.</span></p>
+
+<p>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.&mdash;<i>Miss E. W.</i></p>
+
+<p class="recipe"><span class="smcap">Boiled Sheep's-head or Rock.</span></p>
+
+<p>Lay the fish in a fish boiler, in a cloth, to prevent breaking.
+Throw into the water a handful parsley, and when the fish is
+done, lay some sprigs on it in the dish.&mdash;<i>Mrs. D.</i></p>
+
+<p class="recipe"><span class="smcap">Baked Sheep's-head.</span></p>
+
+<p>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.&mdash;<i>Mrs. D.</i>
+<span class="pagenum"><a name="Page_101" id="Page_101">101</a></span></p>
+
+<p class="recipe"><i>Baked Sheep's-head.</i></p>
+
+<p>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.&mdash;<i>Miss F. N.</i></p>
+
+<p class="recipe"><span class="smcap">Boiled Rock-fish.</span></p>
+
+<p>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.&mdash;<i>Miss F. N.</i></p>
+
+<p class="recipe"><i>Boiled Rock-fish.</i></p>
+
+<p>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.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Stew Rock-fish.</span></p>
+
+<p>Take a rock, clean and season with parsley, sweet marjoram,
+onions, one-half pint water, salt to taste, one pint Port wine,
+one-half pound butter, and a little flour. Put them in a dish,
+and set in a stewpan. One hour is sufficient for cooking.&mdash;<i>Mrs. J. T.</i></p>
+
+<p class="recipe"><span class="smcap">Baked Rock.</span></p>
+
+<p>Boil the fish and take out the bones. Season with cream,
+<span class="pagenum"><a name="Page_102" id="Page_102">102</a></span>
+butter, pepper, and salt, and grated bread crumbs over the top.
+Bake slightly in a flat dish or scollop shells.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">To Pickle Rock.</span></p>
+
+<p>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.</p>
+
+<p>When the fish is nearly done, add a quart of vinegar. In
+putting away, use as much liquor as will cover it.&mdash;<i>Mrs. J. W. S.</i></p>
+
+<p class="recipe"><span class="smcap">Baked Shad.</span></p>
+
+<p>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.</p>
+
+<p>Tie up the fish and put in a baking pan with one pint water
+(to a good sized fish) and butter, size of a hen's egg. Sprinkle
+with flour, baste well and bake slowly an hour and a half.&mdash;<i>Mrs. J. H. F.</i></p>
+
+<p class="recipe"><span class="smcap">To Fry Shad.</span></p>
+
+<p>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.&mdash;<i>Mrs. R&mdash;&mdash;.</i></p>
+
+<p class="recipe"><span class="smcap">To Roast Shad.</span></p>
+
+<p>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.&mdash;<i>Mrs. D.</i></p>
+
+<p class="recipe"><span class="smcap">To Broil Shad.</span></p>
+
+<p>Clean, wash, and split the shad, and wipe it dry.</p>
+
+<p>Sprinkle with pepper and salt, and place it over a clear, slow
+<span class="pagenum"><a name="Page_103" id="Page_103">103</a></span>
+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.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><span class="smcap">Potted Shad.</span></p>
+
+<p>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.</p>
+
+<p>A nice relish for tea.&mdash;<i>Mrs. C. L. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Barbecue a Shad.</span></p>
+
+<p>Split the back of the fish, pepper and salt it, and put on the
+gridiron with the skin down.</p>
+
+<p>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.</p>
+
+<p>Dish in a tureen.&mdash;<i>Mrs. J. W. S.</i></p>
+
+<p class="recipe"><span class="smcap">Scolloped Sturgeon.</span></p>
+
+<p>Four pounds sturgeon, boiled; when cold, pick to pieces and
+then wash and squeeze out the water. Make a mayonnaise
+dressing, using celery, cayenne pepper instead of black pepper,
+and salt. Serve on white lettuce leaves.&mdash;<i>Mrs. R. R.</i></p>
+
+<p class="recipe"><span class="smcap">Sturgeon Cutlet.</span></p>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_104" id="Page_104">104</a></span>
+them over as they brown and remove the lid when they are
+nearly done.&mdash;<i>Mrs. Dr. P. C.</i></p>
+
+<p class="recipe"><span class="smcap">Sturgeon or Drum.</span></p>
+
+<p>Slice it like beefsteak, and roll in a thin egg batter, and fry
+in hot lard.</p>
+
+<p>Chopped parsley and black pepper may be added, if liked.&mdash;<i>Mrs. D., Suffolk.</i></p>
+
+<p class="recipe"><span class="smcap">Baked Sturgeon.</span></p>
+
+<p>Wash the skin <i>well</i>, 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.&mdash;<i>Mrs. D.</i></p>
+
+<p class="recipe"><span class="smcap">To Fry Perch.</span></p>
+
+<p>Sprinkle with salt and dredge with flour; after a while dredge
+with flour the other side. When the lard boils hard, skim it
+well and put in the fish. Serve hot.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Fry Trout.</span></p>
+
+<p>Split the fish down the back, insert a thin slice of fat pork.
+Squeeze lemon juice over it and fry brown.&mdash;<i>Mrs. J. I., La.</i></p>
+
+<p class="recipe"><span class="smcap">Boiled Cod-fish.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Cod-fish Balls.</span></p>
+
+<p>One-fourth fish, to three-fourths potatoes, eggs enough to
+moisten. Season with pepper and salt, and fry brown.
+<span class="pagenum"><a name="Page_105" id="Page_105">105</a></span></p>
+
+<p class="recipe"><span class="smcap">Nantucket Cod-fish.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">To Dress Salt Cod-fish.</span></p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 hard-boiled eggs, chopped fine.</p>
+<p>3 to 4 Irish potatoes, boiled and mashed.</p>
+</div>
+</div>
+
+<p>Mix all well together in a stewpan, with&mdash;</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teacup of hot water.</p>
+<p>Salt and mustard to the taste.</p>
+</div>
+</div>
+
+<p>Boil half an hour, and add a liberal supply of butter just
+before serving. If preferred, the salt and mustard need not be
+put in until during the cooking.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Boiled Mackerel.</span></p>
+
+<p>Well wash the fish, put it into nearly boiling water with one
+tablespoonful salt in it; boil up quickly, then let it simmer
+gently for a quarter of an hour, and if the fish be very large, a
+few minutes longer. Serve in a hot dish.&mdash;<i>Mrs. B.</i></p>
+
+<p class="recipe"><span class="smcap">To Broil Mackerel.</span></p>
+
+<p>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.&mdash;<i>Mrs. R.</i>
+<span class="pagenum"><a name="Page_106" id="Page_106">106</a></span></p>
+
+<p class="recipe"><span class="smcap">To Cook Salt Mackerel.</span></p>
+
+<p>Soak the fish over night in fresh water. In the morning
+drain off the water and place on a gridiron to broil, dressing
+with hot butter.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Baked Salmon.</span></p>
+
+<p>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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Boiled Salmon.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Salmon Steak.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_107" id="Page_107">107</a></span>
+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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Pickled Salmon.</span></p>
+
+<p>Soak the salmon twenty-four hours, changing the water. Put
+it in boiling water, with a little vinegar. When done and
+cold, boil your vinegar with spice and pour on the fish.&mdash;<i>Mrs. A. P.</i></p>
+
+<p class="recipe"><span class="smcap">German Fish Stew.</span></p>
+
+<p>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.&mdash;<i>Mrs. A. D.</i></p>
+
+<hr class="l15" />
+
+<h2>GAME.</h2>
+
+<p class="recipe"><span class="smcap">Haunch of Venison.</span></p>
+
+<p>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.&mdash;<i>Mrs. T.</i>
+<span class="pagenum"><a name="Page_108" id="Page_108">108</a></span></p>
+
+<p class="recipe"><span class="smcap">Venison Haunch.</span></p>
+
+<p>Prepare the venison as you would mutton.</p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Stewed Venison.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><i>Stewed Venison.</i></p>
+
+<p>Slice cold venison in a chafing dish and add&mdash;</p>
+
+<div class="block-container">
+<div class="ings">
+<p>A cup of water.</p>
+<p>A small teacup of red wine.</p>
+<p>A small teacup of currant jelly.</p>
+<p>A tablespoonful of butter.</p>
+<p>A teaspoonful of made mustard.</p>
+<p>A little yellow pickle.</p>
+<p>A little chopped celery.</p>
+<p>A little mushroom catsup.</p>
+<p>Salt and cayenne pepper to the taste.</p>
+</div>
+</div>
+
+<p>The same receipt will answer for cold mutton.&mdash;<i>Mrs. R. L. O.</i></p>
+
+<p class="recipe"><span class="smcap">To Barbecue Squirrel.</span></p>
+
+<p>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.
+<span class="pagenum"><a name="Page_109" id="Page_109">109</a></span></p>
+
+<p class="recipe"><span class="smcap">Roast Rabbit.</span></p>
+
+<p>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.&mdash;<i>Mrs. B.</i></p>
+
+<p class="recipe"><span class="smcap">Barbecued Rabbit.</span></p>
+
+<p>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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Stewed Rabbit.</span></p>
+
+<p>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.&mdash;<i>Mrs. C. C.</i></p>
+
+<p class="recipe"><i>Stewed Rabbit.</i></p>
+
+<p>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
+<span class="pagenum"><a name="Page_110" id="Page_110">110</a></span>
+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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Wild Turkey.</span></p>
+
+<p>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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><i>A Simpler Way to Prepare Wild Turkey.</i></p>
+
+<p>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.</p>
+
+<p class="recipe"><i>To Roast Wild Fowl in a Stove.</i></p>
+
+<p>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
+<span class="pagenum"><a name="Page_111" id="Page_111">111</a></span>
+the <i>stovey</i> taste to which so many persons object.&mdash;<i>Mrs. J. W. S.</i></p>
+
+<p class="recipe"><span class="smcap">Wild Goose.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><i>Wild Goose.</i></p>
+
+<p>Put a small onion inside, a slice of pork, pepper, salt, and a
+spoonful of red wine.</p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Wild Duck.</span></p>
+
+<p>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.</p>
+
+<p>Canvas-back ducks are cooked in the same way, only you
+leave on their heads and do not use onion with them.&mdash;<i>Mrs. R. L. O.</i></p>
+
+<p class="recipe"><i>To Cook Wild Duck for Breakfast.</i></p>
+
+<p>Split open in the back, put in a pan with a little water, butter,
+<span class="pagenum"><a name="Page_112" id="Page_112">112</a></span>
+pepper and salt, and cook till tender. Baste with flour. If
+for dinner, cook whole.&mdash;<i>Mrs. J. L. C.</i></p>
+
+<p class="recipe"><span class="smcap">To Broil Partridges.</span></p>
+
+<p>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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Roast Partridges.</span></p>
+
+<p>Clean the birds as for stuffing. Rub with butter, salt and
+pepper. Put in sheets of letter paper and allow to cook in this
+way.&mdash;<i>Mrs. W. C.</i></p>
+
+<p class="recipe"><span class="smcap">To Cook Partridges and Pheasants.</span></p>
+
+<p>Place them in a steamer, over a pot of boiling water, till
+tender.</p>
+
+<p>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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Broil Pigeons.</span></p>
+
+<p>Pigeons may be broiled the same as chickens, only cover the
+<span class="pagenum"><a name="Page_113" id="Page_113">113</a></span>
+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.</p>
+
+<p class="recipe"><span class="smcap">Stewed Pigeons.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Pigeon Pie.</span></p>
+
+<p>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.&mdash;<i>Mrs. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">To Dress Reed Birds.</span></p>
+
+<p>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.&mdash;<i>Mrs. A. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">To Cook Sora, Ortolans, and Other Small Birds.</span></p>
+
+<p>Prepare as you would a chicken for roasting. Lay in a pan
+<span class="pagenum"><a name="Page_114" id="Page_114">114</a></span>
+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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><i>To Cook Sora, Ortolans, and Other Small Birds.</i></p>
+
+<p>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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Sora, Ortolans, Robins, and Other Small Birds.</span></p>
+
+<p>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.</p>
+
+<hr class="l15" />
+
+<h2>MEATS.</h2>
+
+<p>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
+<span class="pagenum"><a name="Page_115" id="Page_115">115</a></span>
+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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_116" id="Page_116">116</a></span>
+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.</p>
+
+<p>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.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 chopped onions.</p>
+<p>3 pods of red pepper (chopped).</p>
+<p>2 tablespoonfuls brown sugar.</p>
+<p>1 tablespoonful celery seed.</p>
+<p>1 tablespoonful ground mustard.</p>
+<p>1 teaspoonful turmeric.</p>
+<p>1 teaspoonful black pepper.</p>
+<p>1 teaspoonful salt.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">How to Select Meats.</span></p>
+
+<p>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.
+<span class="pagenum"><a name="Page_117" id="Page_117">117</a></span>
+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.</p>
+
+<p class="recipe"><span class="smcap">Observations on Pork, Curing Bacon, etc.</span></p>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_118" id="Page_118">118</a></span>
+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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_119" id="Page_119">119</a></span>
+green-wood ashes, as in salt, where they will remain all the summer
+without danger of bugs interfering with them.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Pork Steak.</span></p>
+
+<p>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.</p>
+
+<p>Grate over all hard biscuit or crackers that have been browned
+and serve.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Spare-ribs.</span></p>
+
+<p>Pork chop and pork cutlet may be cooked in the same way,
+omitting the onion if not liked.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Pork Spare-rib.</span></p>
+
+<p>With stuffing of sage and onions, roasted spare-rib, done
+over the potatoes, affords a good substitute for goose.</p>
+
+<p class="recipe"><span class="smcap">Spare-ribs.</span></p>
+
+<p>Always parboil spare-ribs: then broil with pepper and salt;
+cut in pieces three or four bones each.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><i>Spare-Ribs.</i></p>
+
+<p>Cut them into pieces of two or three ribs each; put them
+<span class="pagenum"><a name="Page_120" id="Page_120">120</a></span>
+into a covered stewpan and boil or stew until perfectly done.
+Just before you take them out, add salt, pepper, and minced
+parsley.</p>
+
+<p>Put on the cover and simmer until well seasoned.</p>
+
+<p>Take them out of the pan, drain and dry them. For one
+moment let them scorch on a gridiron over a bed of hot coals;
+lay on a hot dish; butter each one; pepper added; sift over
+browned cracker and serve.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Cook Spare-ribs and Griskin or Short-ribs.</span></p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Cook Backbone or Chine.</span></p>
+
+<p>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.</p>
+
+<p>The chine and ham of a hog are nice, corned like beef.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Backbone Pie.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_121" id="Page_121">121</a></span>
+which they were boiled; also salt, butter, and pepper to taste,
+with bits of pastry.</p>
+
+<p>Cover top of baking-dish with pastry; put in stove and
+brown nicely.&mdash;<i>Mrs. G. B.</i></p>
+
+<p class="recipe"><span class="smcap">To Cook a Ham of Pork.</span></p>
+
+<p>Wash off the salt and put it in a pot of water; boil from
+four to six hours, according to size. Do not take off the skin,
+as it preserves the juice and is much better cold. It is also
+nice to slice and broil with pepper and butter over it.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Leg of Pork Stuffed.</span></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>Serve with apple or cranberry sauce.&mdash;<i>Mrs. A. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">To Dress Chine.</span></p>
+
+<p>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.</p>
+
+<p>It will make two large dishes.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">Roast Chine.</span></p>
+
+<p>Chine should always be parboiled and stewed before roasting,
+to take away the gross taste which the melted fat frying from
+<span class="pagenum"><a name="Page_122" id="Page_122">122</a></span>
+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&mdash;just to get the flavor; minced onion, and parsley.</p>
+
+<p>Baste and brown quickly that it may not dry.</p>
+
+<p>This is only stewed chine browned.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Pork Royal.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Seasoning for Sausage.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>18 pounds meat.</p>
+<p>9 pounds back fat.</p>
+<p>2 ounces sage.</p>
+<p>4 ounces black pepper.</p>
+<p>12 ounces salt.&mdash;<i>Mrs. J. P.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Excellent Recipe for Sausage.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>12 pounds of the lean of the chine.</p>
+<p>6 pounds of the fat.</p>
+<p>5 tablespoonfuls salt.</p>
+<p>6 tablespoonfuls sage.</p>
+<p>2 tablespoonfuls thyme.</p>
+<p>5 tablespoonfuls pepper.</p>
+<p>3 tablespoonfuls sweet marjoram.</p>
+</div>
+</div>
+
+<p>Mix well together.&mdash;<i>Mrs. S. M.</i></p>
+
+<p class="recipe"><span class="smcap">Sausage Meat.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>25 pounds lean pieces cut from the shoulder and tenderloin.</p>
+<p><span class="pagenum"><a name="Page_123" id="Page_123">123</a></span></p>
+<p>15 pounds fat from the back of the chine.</p>
+<p>1 pound salt; a half pound of black pepper.</p>
+<p>4 ounces allspice.</p>
+<p>1 ounce sage.</p>
+</div>
+</div>
+
+<p>Cut the fat in small pieces and then chop it; chop the lean
+very fine: mix all together, kneading in the seasoning. Press
+it down in small pots and pour melted lard over the top.&mdash;<i>Mrs. J. D.</i></p>
+
+<p class="recipe"><span class="smcap">Sweetbread of Hog.</span></p>
+
+<p>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.</p>
+
+<p>Or they are very nice fried or broiled.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Souse Cheese.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Make Souse from Hog's Feet.</span></p>
+
+<p>As soon as the hog is cleaned, cut off the feet and throw them
+<span class="pagenum"><a name="Page_124" id="Page_124">124</a></span>
+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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Cure Lard.</span></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Virginia Mode of Curing Hams.</span></p>
+
+<p>Put one teaspoonful saltpetre on the fleshy side of each ham.
+<span class="pagenum"><a name="Page_125" id="Page_125">125</a></span>
+Salt <i>not too heavily</i> for five weeks; if the weather is freezing
+cold, six weeks; then brush the hams well, and rub them with
+hickory ashes; let them lie for one week, then hang and smoke
+them for six weeks with green hickory chips. After brushing,
+pack them in hickory ashes in a bulk.&mdash;<i>Mrs. P. C. M.</i></p>
+
+<p class="recipe"><span class="smcap">To Cure Bacon.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Curing Bacon.</span></p>
+
+<p>One peck salt to five hundred pounds pork. To five gallons
+water:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 pounds salt.</p>
+<p>1 pound sugar.</p>
+<p>1 pint molasses.</p>
+<p>1 teaspoonful saltpetre.</p>
+</div>
+</div>
+
+<p>Mix, and after sprinkling the fleshy side of the ham with the
+salt, pack in a tight barrel. Hams first, then shoulders, middlings.
+Pour over the brine; leave the meat in brine from four
+to seven weeks.&mdash;<i>Mrs. Dr. J.</i></p>
+
+<p class="recipe"><span class="smcap">For Curing Hams.</span></p>
+
+<p>For five hundred pounds hams.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 peck and 1½ gallons fine Liverpool salt.</p>
+<p>1¾ pounds saltpetre.</p>
+<p>1 quart hickory ashes well sifted.</p>
+<p>1 quart molasses.</p>
+<p><span class="pagenum"><a name="Page_126" id="Page_126">126</a></span></p>
+<p>2 teacups cayenne pepper.</p>
+<p>1 teacup black pepper.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. R. M.</i></p>
+
+<p class="recipe"><span class="smcap">An Improvement to Hams.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Boil a Ham Weighing Ten Pounds.</span></p>
+
+<p>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&mdash;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.&mdash;<i>Mrs. W. C. R.</i></p>
+
+<p class="recipe"><span class="smcap">To Boil Ham.</span></p>
+
+<p>Put in the water one pint vinegar, a bay leaf, a little thyme,
+and parsley.</p>
+
+<p>Boil slowly for two hours, if it weighs ten pounds; then
+bake. Soak all hams twenty-four hours before cooking.&mdash;<i>Mrs. M.</i>
+<span class="pagenum"><a name="Page_127" id="Page_127">127</a></span></p>
+
+<p class="recipe"><i>To Boil Ham.</i></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Baked Ham.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Baked Ham or Tongues.</span></p>
+
+<p>Boil the ham and grate some powdered cracker thickly over
+it; first rubbing it with beaten yolk of egg. Bake with butter.
+Lay slices of currant jelly around the tongue, and garnish the
+ham with parsley.&mdash;<i>Mrs. R.</i>
+<span class="pagenum"><a name="Page_128" id="Page_128">128</a></span></p>
+
+<p class="recipe"><i>Baked Ham.</i></p>
+
+<p>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.&mdash;<i>Mrs. B. J. B.</i></p>
+
+<p class="recipe"><span class="smcap">Stuffed and Baked Ham.</span></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>Put in the oven and brown.&mdash;<i>Mrs. D. R.</i></p>
+
+<p class="recipe"><span class="smcap">To Stuff Fresh Cured Ham.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Boil the ham.</p>
+<p>Take one-half pound grated cracker or bread.</p>
+<p>½ pound butter.</p>
+<p>1 teaspoonful spice.</p>
+<p>1 teaspoonful cloves.</p>
+<p>1 teaspoonful nutmeg.</p>
+<p>1 teaspoonful ginger.</p>
+<p>1 teaspoonful mace.</p>
+<p>3 spoonfuls sugar.</p>
+<p>Celery-seed or celery.</p>
+<p>6 eggs, beaten light.</p>
+<p>1 spoonful mustard.</p>
+</div>
+</div>
+
+<p>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.
+<span class="pagenum"><a name="Page_129" id="Page_129">129</a></span></p>
+
+<p class="recipe"><span class="smcap">Spiced Ham.</span></p>
+
+<p>Salt the hams for two days; put them in a keg and for each
+ham add:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ cup molasses.</p>
+<p>1 tablespoonful spice.</p>
+<p>1 tablespoonful black pepper.</p>
+<p>A pinch of saltpetre.</p>
+</div>
+</div>
+
+<p>Let them stand four days, turning each day, then hang them
+up.&mdash;<i>Mrs. D. R.</i></p>
+
+<p class="recipe"><span class="smcap">Broiled Ham.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Fried Ham.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Shoulder of Bacon.</span></p>
+
+<p>This piece is not used until cured or smoked, it is then
+boiled with cabbage or salad, as you would the middling. It is
+inferior to the ham or middling.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Bacon and Greens.</span></p>
+
+<p>The middling is generally used for this purpose: cut a piece
+about a foot square, boil three hours.
+<span class="pagenum"><a name="Page_130" id="Page_130">130</a></span></p>
+
+<p>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."&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Fried Bacon.</span></p>
+
+<p>Dip the ham or slices of middling in bread crumbs. Put in
+a frying-pan with chopped parsley and pepper. Just before
+taking off the fire, pour to the gravy a cup of cream.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">Jowl and Turnip Salad.</span></p>
+
+<p>This is an old Virginia dish, and much used in the spring of the year.</p>
+
+<p>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.</p>
+
+<p>The jaw-bone should be removed before sending to the table;
+this is easily done by running a knife around the lip and under
+the tongue. The jowl and salad should always be served with
+fresh poached eggs.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Pickled Pork Equal to Fresh.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_131" id="Page_131">131</a></span>
+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.</p>
+
+<p class="recipe"><span class="smcap">How to Cook Salt Pork.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Ham Toast.</span></p>
+
+<p>Mince about one pint boiled lean ham.</p>
+
+<p>Add the yolks of three eggs well beaten, two tablespoonfuls
+cream, and a little cayenne pepper.</p>
+
+<p>Stir all on the fire until it thickens, and spread on hot toast
+with the crust cut off.&mdash;<i>Mrs. J. T. B.</i></p>
+
+<p class="recipe"><span class="smcap">Ham Toast.</span></p>
+
+<p>Chop very fine two spoonfuls of lean ham that has been
+cooked; take two spoonfuls veal gravy; a few bread crumbs.</p>
+
+<p>Put all together in a stewpan and heat it. Have ready a
+toast buttered, spread the above upon it, strew a few bread
+crumbs over it and brown it before the fire.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><span class="smcap">Ham Relish.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Potted Tongue or Ham.</span></p>
+
+<p>Remove all skin, gristle, and outside parts from one pound
+of the lean of cold boiled tongue or ham.</p>
+
+<p>Pound it in a mortar to a smooth paste with either one-quarter
+<span class="pagenum"><a name="Page_132" id="Page_132">132</a></span>
+pound of the fat, or with two ounces fresh butter.
+Season with cayenne, pounded mace and allspice.</p>
+
+<p>Press it well into pots and cover with clarified butter or fat.</p>
+
+<p class="recipe"><span class="smcap">To Roast Shoat.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Roast a Fore Quarter of Shoat.</span></p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Barbecue Shoat.</span></p>
+
+<p>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.
+<span class="pagenum"><a name="Page_133" id="Page_133">133</a></span></p>
+
+<p class="recipe"><span class="smcap">Shoat Jowl.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Roast Pig.</span></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>Scald the pig on the inside, dry it and rub with pepper and
+<span class="pagenum"><a name="Page_134" id="Page_134">134</a></span>
+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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Stew Pig's Head and Jowl.</span></p>
+
+<p>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.</p>
+
+<p>A teaspoonful mustard improves it.</p>
+
+<p>Stew half an hour; thicken the gravy with grated bread.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Shoat's Head.</span></p>
+
+<p>Get a shoat's head and clean it nicely. Boil and chop in
+pieces. Season with:
+<span class="pagenum"><a name="Page_135" id="Page_135">135</a></span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 tablespoonfuls tomato catsup.</p>
+<p>2 tablespoonfuls walnut catsup.</p>
+<p>2 cups water.</p>
+<p>A little flour.</p>
+<p>1 large spoonful butter.</p>
+<p>Pepper and salt.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>Veal or mutton head, can be cooked in the same way, but
+are not so nice.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Shoat's Head, to Stew.</span></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">To Hash Pig's Head.</span></p>
+
+<p>Take head, feet, and haslet of pig; boil them until done, then
+cut them up fine, taking out the bones.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>Add black pepper, salt, a little sage.</p>
+<p>2 onions chopped fine.</p>
+<p>A little red pepper.</p>
+<p>1 teaspoonful mace.</p>
+<p>1 teaspoonful cloves.</p>
+</div>
+</div>
+
+<p>Put it back in the same vessel with liquor and cook till
+<span class="pagenum"><a name="Page_136" id="Page_136">136</a></span>
+done, then thicken with a little flour. Add two hard-boiled
+eggs and one cup walnut catsup.&mdash;<i>Mrs. Dr. J.</i></p>
+
+<hr class="l15" />
+
+<h2>BEEF AND VEAL.</h2>
+
+<p>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.</p>
+
+<p>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.
+<span class="pagenum"><a name="Page_137" id="Page_137">137</a></span></p>
+
+<p>Every portion of the beef, from head to feet, is useful and
+delicious when properly prepared.</p>
+
+<p>The rounds and rump pieces are generally used for beef <i>à la mode</i>.</p>
+
+<p>Fresh beef from the ribs, boiled with turnips, is considered
+a nice dish by some persons.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_138" id="Page_138">138</a></span>
+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.</p>
+
+<p>The fore quarter then is divided into four pieces, after taking
+off the shoulder, which may be divided into three or more
+pieces.</p>
+
+<p>The loin of veal is the nicest part, and is always roasted.</p>
+
+<p>The fillets and knuckles may be stewed and roasted.</p>
+
+<p>The latter is nicest for soup.</p>
+
+<p>The breast may be stewed or roasted.</p>
+
+<p>The cutlets are nicest from the legs or fillet.</p>
+
+<p>The head is a dish for soup, stew or pie.</p>
+
+<p>Sweetbreads from the throat make a delicious dish, much
+prized by epicureans.</p>
+
+<p>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.</p>
+
+<p>Veal, to be eaten in its perfection, should be killed when from
+four to six weeks old.</p>
+
+<p class="recipe"><span class="smcap">Beef.</span></p>
+
+<p>The sirloin, or fore and middle ribs, are best for roasting.</p>
+
+<p>The steaks are best cut from the ribs, or the inner part of
+the sirloin; shank, tail and head make nice soup.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Roast Beef.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_139" id="Page_139">139</a></span>
+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.</p>
+
+<p>Crackers, first browned and then pounded, should always be
+kept to sift over roast meats: and curled parsley to garnish
+with. Grated horseradish is also excellent with the roast.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Rib Roast of Beef.</span></p>
+
+<p>Get, from the butcher, a rib-roast&mdash;the second cut is best&mdash;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.&mdash;<i>Mrs. B.</i></p>
+
+<p class="recipe"><span class="smcap">To Roast Beef.</span></p>
+
+<p>The sirloin is the nicest for the purpose.</p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i>
+<span class="pagenum"><a name="Page_140" id="Page_140">140</a></span></p>
+
+<p class="recipe"><span class="smcap">Beef à la Mode.</span></p>
+
+<p>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&mdash;</p>
+
+<div class="block-container">
+<div class="ings">
+<p>Thyme and parsley, rubbed fine.</p>
+<p>1 onion.</p>
+<p>The marrow from the bone.</p>
+<p>¼ pound suet.</p>
+<p>Pepper and salt, cloves and nutmeg to the taste.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. J. W. S.</i></p>
+
+<p class="recipe"><i>Beef à la Mode.</i></p>
+
+<p>Take a round or a rump piece of beef, take out the bone, the
+gristle and all the tough pieces about the edges. Fill the cavities
+from which the bone was taken, with suet, and fat salt
+pork.</p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teacup boiling water,</p>
+<p>1 teacup boiling vinegar; mixed.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_141" id="Page_141">141</a></span></p>
+
+<p>Add to this one heaping tablespoonful brown sugar and a
+bunch of herbs.</p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 tablespoonfuls celery vinegar.</p>
+<p>2 tablespoonfuls pepper.</p>
+<p>2 tablespoonfuls made mustard.</p>
+<p>1 wineglassful acid fruit jelly.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Beef à la Mode.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>To 10 pounds of beef, 4 onions chopped up.</p>
+<p>1 tablespoonful allspice, 1 teaspoonful mace.</p>
+<p>Red pepper and salt to the taste.</p>
+<p>1 pint strong vinegar.</p>
+</div>
+</div>
+
+<p>Rub the beef in the mixture for three or four days, then cook,
+with all these ingredients. The H piece is generally the part
+taken for this purpose.&mdash;<i>Mrs. M. B.</i></p>
+
+<p class="recipe"><span class="smcap">Boiled Beef and Turnips.</span></p>
+
+<p>The brisket or breast of beef is nicest for boiling. Keep
+sufficiently covered in water, boiling three hours, or until
+tender.</p>
+
+<p>Peel and slice half a dozen turnips and put with beef, boiling
+until soft enough to mash with a spoon, which will require
+<span class="pagenum"><a name="Page_142" id="Page_142">142</a></span>
+about thirty minutes. Dress with one teacup of milk, pepper
+and salt to the taste.</p>
+
+<p>Stew together a short time and put in bottom of dish with
+beef on the top.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Collar Beef.</span></p>
+
+<p>Take a flank of fresh beef, stew it with pepper, salt, allspice,
+saltpetre, thyme, and sage.</p>
+
+<p>Then roll as hard as you can, and wind a string around it;
+then boil till done. It must be served up cold, cut in slices.&mdash;<i>Mrs. M. P.</i></p>
+
+<p class="recipe"><span class="smcap">Rolled Beefsteak.</span></p>
+
+<p>Beat a large tender steak thoroughly and carefully.</p>
+
+<p>Sprinkle over salt, pepper, sage, minced onion, minced parsley,
+and bits of butter.</p>
+
+<p>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.</p>
+
+<p>Simmer and baste as you would a roast duck. Sift over it
+browned cracker, pounded fine. Very nice.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Beefsteak Broiled.</span></p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i>
+<span class="pagenum"><a name="Page_143" id="Page_143">143</a></span></p>
+
+<p class="recipe"><span class="smcap">Broiled Steak.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">How to Cook Beefsteak.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Beefsteak Fried with Onions.</span></p>
+
+<p>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.</p>
+
+<p>Cook a few minutes, put the steak in the gravy&mdash;let it remain
+a short time; send to the table hot.&mdash;<i>Mrs. P. W.</i>
+<span class="pagenum"><a name="Page_144" id="Page_144">144</a></span></p>
+
+<p class="recipe"><span class="smcap">To Fry Steak.</span></p>
+
+<p>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.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><i>Fried Steak.</i></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Frizzled Beef.</span></p>
+
+<p>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.&mdash;<i>Mrs. F.</i>
+<span class="pagenum"><a name="Page_145" id="Page_145">145</a></span></p>
+
+<p class="recipe"><span class="smcap">Fricasséed Beef.</span></p>
+
+<p>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&mdash;it is better than the best roast
+beef. Take two tablespoonfuls flour, adding the fat&mdash;when
+mixed, pour on the hot juice of the meat. Serve with apple
+sauce.&mdash;<i>Mrs. D.</i></p>
+
+<p class="recipe"><span class="smcap">Beef Stew.</span></p>
+
+<p>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&mdash;just covering the beef.</p>
+
+<p>To a half dozen slices of the usual size, add:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 tablespoonfuls pepper vinegar.</p>
+<p>1 tablespoonful of made mustard.</p>
+<p>1 tablespoonful of acid fruit jelly.</p>
+<p>1 tablespoonful of butter.</p>
+<p>1 teaspoonful salt.</p>
+<p>1 teaspoonful celery-seed.</p>
+<p>1 saltspoonful black pepper.</p>
+<p>1 raw turnip, grated or scraped fine.</p>
+<p>1 mashed Irish potato.</p>
+<p>Add minced onion and parsley.</p>
+<p>Boil up and serve.</p>
+</div>
+</div>
+
+<p>Cold beefsteak or mutton chops, which are always unfit to
+appear upon the table a second time, are delicious cut up in
+small pieces and mixed or stewed separately in this way.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Stew a Rump of Beef.</span></p>
+
+<p>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.
+<span class="pagenum"><a name="Page_146" id="Page_146">146</a></span>
+Thicken the gravy with burnt flour and butter, and when it is
+served up, pour a little wine over it and strew the top with allspice.&mdash;<i>Mrs. M. P.</i></p>
+
+<p class="recipe"><span class="smcap">Lebanon Stew.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Beef Collaps.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 ½ pounds lean beef, chopped fine.</p>
+<p>1 tablespoonful lard.</p>
+<p>1 tablespoonful of butter.</p>
+<p>With enough water to cook it.</p>
+</div>
+</div>
+
+<p>After being well cooked, thicken gravy, and season with vinegar
+and pepper.&mdash;<i>Mrs. H. D.</i></p>
+
+<p class="recipe"><span class="smcap">To Stew Beef Tongue.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Tongue à la Terrapin.</span></p>
+
+<p>Take a freshly salted tongue and boil tender; take out, and
+split it, stick a few cloves in, cut up a small onion, put in some
+sticks of mace, and a little brown flour.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_147" id="Page_147">147</a></span>
+of wine just before taking up. Send to the table hot, garnished
+with hard boiled eggs cut in rings.&mdash;<i>Mrs. L. C.</i></p>
+
+<p class="recipe"><span class="smcap">Tongue Toast.</span></p>
+
+<p>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.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><span class="smcap">To Roast an Ox Heart.</span></p>
+
+<p>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.</p>
+
+<p>Put it down to roast while hot, baste it well with butter, and
+just before serving, stir one tablespoonful currant jelly into the
+gravy. To roast, allow twenty minutes to every pound.&mdash;<i>Mrs. A. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">Beef Heart.</span></p>
+
+<p>Parboil the heart until nearly tender, then gash and stuff
+with rich stuffing of loaf bread, seasoned with onion, salt,
+pepper, and sage. Then put in a pan and bake, turning it
+several times. Baste with gravy whilst baking.&mdash;<i>Mrs. J. H.</i></p>
+
+<p class="recipe"><span class="smcap">Stewed Kidneys.</span></p>
+
+<p>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&mdash;any kind will answer, though walnut
+is the best; pepper and salt to the taste. Stew them until well
+seasoned.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Stew Beef Kidneys.</span></p>
+
+<p>Cut into pieces and stew in water, with a nice addition of
+<span class="pagenum"><a name="Page_148" id="Page_148">148</a></span>
+savory herbs, pepper and salt, and a handful flour to thicken
+the gravy; flavor and color the latter with burnt sugar.&mdash;<i>Mrs. H.</i></p>
+
+<p class="recipe"><span class="smcap">Kidneys Fried.</span></p>
+
+<p>After plunging in boiling water, cut them in thin slices and
+fry in hot butter; add pepper, salt, and toss them for a few
+minutes in rich brown gravy.&mdash;<i>Mrs. M.</i></p>
+
+<p class="recipe"><span class="smcap">Beef Kidney, to Fry.</span></p>
+
+<p>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.&mdash;<i>Mrs. A. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">Kidneys Grilled.</span></p>
+
+<p>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.&mdash;<i>Mrs. K.</i></p>
+
+<p class="recipe"><span class="smcap">Broiled Kidneys.</span></p>
+
+<p>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.</p>
+
+<p>Broil them over a clear fire on both sides, doing the cut side
+first; remove the skewer, have ready some maître d'hote sauce,
+viz.: butter beaten up with chopped parsley, salt and pepper,
+<span class="pagenum"><a name="Page_149" id="Page_149">149</a></span>
+and a little lemon juice. Put a small piece in the hollow of
+each kidney and serve hot.&mdash;<i>Mrs. P.</i></p>
+
+<p class="recipe"><span class="smcap">Beef's Liver.</span></p>
+
+<p>Skin the liver, cut in slices and lay in salt water, as soon as
+it comes from market. Fry in lard with pepper, very brown.
+Season to taste.&mdash;<i>Mrs. C.</i></p>
+
+<p class="recipe"><span class="smcap">To Fry Liver.</span></p>
+
+<p>The slices must be cut thin, as they require some time to fry;
+brown both sides; when taken up, add butter and salt to taste.
+Fry in hot lard.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Beef Liver with Onions.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Dried Liver for Relish.</span></p>
+
+<p>Salt the liver well for four days; hang to smoke and dry.
+Cut in very thin slices, and broil in pepper and butter.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">Fried Liver.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_150" id="Page_150">150</a></span>
+the liver back, stir it up, and cover it up for a short time to
+keep it from being hard.</p>
+
+<p>Kidneys can be cooked the same way, excepting you must
+add some butter, as they are very dry.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Stew Brains.</span></p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Dress Brains.</span></p>
+
+<p>Lay in salt and water, then either scramble like eggs, or beat
+the yolks of eggs with a little flour; dip the brains in and fry
+them.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Fry Beef Brains.</span></p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Fry Brains.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_151" id="Page_151">151</a></span></p>
+
+<p class="recipe"><span class="smcap">Brain Croquettes.</span></p>
+
+<p>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.&mdash;<i>Mrs. R. L.</i></p>
+
+<p class="recipe"><span class="smcap">To Prepare Tripe.</span></p>
+
+<p>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.&mdash;<i>Mrs. J. H.</i></p>
+
+<p class="recipe"><span class="smcap">Tripe.</span></p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Beef Tripe.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_152" id="Page_152">152</a></span>
+flour, or sift meal over it. Fry or broil. Season with pepper
+and salt.</p>
+
+<p class="recipe"><span class="smcap">To Fry Tripe.</span></p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Gravy for Roast Beef.</span></p>
+
+<p>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.&mdash;<i>Mrs. P.</i></p>
+
+<p class="recipe"><span class="smcap">Brown Gravy.</span></p>
+
+<p>Take the gravy that drips from the meat; add a little water,
+one spoonful butter, a little flour, a little pepper and a little
+salt. Stew all together.&mdash;<i>Miss E. P.</i></p>
+
+<p class="recipe"><span class="smcap">Bologna Sausage.</span></p>
+
+<p>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.&mdash;<i>Mrs.
+Dr. S.</i></p>
+
+<p class="recipe"><span class="smcap">Beef Sausage.</span></p>
+
+<p>Take tough beef and run it through a sausage machine. Form
+the pulp into shapes an inch thick, and the size of a common
+beefsteak. Season to the taste.&mdash;<i>Mrs. C.</i>
+<span class="pagenum"><a name="Page_153" id="Page_153">153</a></span></p>
+
+<p class="recipe"><span class="smcap">Cow Heel.</span></p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Cow Heel Fried.</span></p>
+
+<p>Buy the feet prepared at the butchers; boil well done. Season
+with salt and pepper.</p>
+
+<p>Have ready an egg batter; fry brown, and serve hot. A nice
+breakfast dish.&mdash;<i>Mrs. R. L. O.</i></p>
+
+<p class="recipe"><span class="smcap">To Fry Beef Heel.</span></p>
+
+<p>Have a batter made of eggs, flour, etc., as for tripe. Split the
+feet into convenient shapes and fry in hot lard. Pour some
+vinegar over them while frying.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Daube Froide.</span></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>Stew it long enough to cook the flour. Pour into a deep dish,
+cover with a plate, and put weights on it to press it. Eat cold,
+as souse.&mdash;<i>Mrs. C. M. A.</i></p>
+
+<p class="recipe"><span class="smcap">A French Dish.</span></p>
+
+<p>To two beef feet, put four gallons water; set on the fire at
+<span class="pagenum"><a name="Page_154" id="Page_154">154</a></span>
+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.</p>
+
+<p>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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Brine for Beef.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>9 quarts salt.</p>
+<p>18 gallons water.</p>
+<p>2 pounds brown sugar.</p>
+<p>½ pound saltpetre.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>This quantity will suffice for about half of an ordinary sized
+beef.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">To Corn Beef.</span></p>
+
+<p>For every hundred pounds of beef, take:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>6 pounds salt.</p>
+<p>2 pounds brown sugar.</p>
+<p>2 ounces saltpetre.</p>
+<p>3 or 4 ounces soda.</p>
+<p>1 ounce red pepper.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. Dr. S.</i>
+<span class="pagenum"><a name="Page_155" id="Page_155">155</a></span></p>
+
+<p class="recipe"><span class="smcap">To Corn Beef Tongues and Beef.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Corn Beef or Pork.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>50 pounds meat.</p>
+<p>4½ pounds salt.</p>
+<p>1½ pounds brown sugar.</p>
+<p>½ pound saltpetre.</p>
+<p>1 quart molasses.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Pickle Tongue.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_156" id="Page_156">156</a></span>
+out of the pickle, or hang it in wood smoke to dry.&mdash;<i>Mrs. A. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">To Corn Beef.</span></p>
+
+<p>One tablespoonful saltpetre to each piece of beef, well rubbed
+in. Then rub in as much salt as it will take. Let it stand ten
+or twelve days, and then put it in strong brine. Will be ready
+for use in a week.&mdash;<i>Mrs. Col. A. F.</i></p>
+
+<p class="recipe"><span class="smcap">Corned Beef.</span></p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ pound saltpetre.</p>
+<p>3 pounds brown sugar.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. Wm. A. S.</i></p>
+
+<p class="recipe"><span class="smcap">Hunter's Beef, or Spiced Round.</span></p>
+
+<p>To a round of beef weighing twenty-four pounds, take:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 ounces saltpetre.</p>
+<p>3 ounces coarsest sugar.</p>
+<p>1 ounce cloves.</p>
+<p>1 nutmeg.</p>
+<p>½ ounce allspice.</p>
+<p>3 handfuls salt.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>When to be dressed, dip it in cold water, to take off the
+<span class="pagenum"><a name="Page_157" id="Page_157">157</a></span>
+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.&mdash;<i>Mrs. T. C.</i></p>
+
+<p class="recipe"><span class="smcap">Hunter's Round, or Spiced Beef.</span></p>
+
+<p>To a round of beef that weighs twenty-five pounds, take the
+following:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 ounces saltpetre.</p>
+<p>1 ounce cloves.</p>
+<p>1 ounce nutmeg.</p>
+<p>1 ounce allspice.</p>
+<p>1 pint salt.</p>
+</div>
+</div>
+
+<p>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 <i>round</i>;
+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 <i>round</i> with it
+and set in the oven. Bake three hours slowly. Remove the
+paste when cold, and trim neatly the rough outside, and slice
+horizontally. Served only when cold.&mdash;<i>Mrs. W. A. S.</i></p>
+
+<p class="recipe"><span class="smcap">To Spice a Round of Beef.</span></p>
+
+<p>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.&mdash;<i>Mrs. R. L. P.</i></p>
+
+<p class="recipe"><span class="smcap">Spiced Beef.</span></p>
+
+<p>Take eight or ten pounds of the thin flank, remove any gristle,
+<span class="pagenum"><a name="Page_158" id="Page_158">158</a></span>
+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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 ounce black pepper.</p>
+<p>1 ounce allspice.</p>
+<p>½ ounce ground ginger.</p>
+<p>¼ ounce cloves.</p>
+<p>&#8539; ounce mace.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>Bake it after the bread has been drawn, for six hours; put a
+heavy weight upon it, and when cold take off the tape.</p>
+
+<p class="recipe"><span class="smcap">To Cook a Corned Round of Beef.</span></p>
+
+<p>Wash it clean of the brine, sew it in a coarse towel and boil
+six to eight hours. Do not remove the towel until next day;
+it is nicer to put it in a round mould and gives it a good shape.
+When perfectly cold, trim nicely and cut it across the grain.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Cook Corned Beef-Tongue, etc.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_159" id="Page_159">159</a></span>
+tender. With a sharp knife carefully trim, and garnish with
+scraped horseradish and curled parsley.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">How to Cook Corned Beef.</span></p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Smoked Beef.</span></p>
+
+<p>To a piece of beef weighing about twelve or fourteen pounds,
+you rub in the following:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint salt.</p>
+<p>1 cup brown sugar.</p>
+<p>1 cup molasses.</p>
+<p>½ teaspoonful pounded saltpetre.</p>
+</div>
+</div>
+
+<p>Rub this well on the beef and turn it several times. At the
+end of ten days drain it, rub bran on it, hang it up and smoke
+for several days.&mdash;<i>Mrs. H. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Cure Beef for Drying.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_160" id="Page_160">160</a></span>
+place for drying. Allow all the mixture to adhere to the meat
+that will.&mdash;<i>Mrs. A. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">To Cure Beef Ham.</span></p>
+
+<p>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.&mdash;<i>Miss K. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Dry Beef and Tongue.</span></p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Stewed Loin of Veal.</span></p>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_161" id="Page_161">161</a></span>
+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.&mdash;<i>Mrs. J.</i></p>
+
+<p class="recipe"><span class="smcap">Veal Chops.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Roast Veal.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Veal Steak.</span></p>
+
+<p>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,
+<span class="pagenum"><a name="Page_162" id="Page_162">162</a></span>
+etc.) When done, sift over grated cracker. Garnish with parsley
+and serve hot.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Veal Cutlet.</span></p>
+
+<p>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.&mdash;<i>Mrs. D.</i></p>
+
+<p class="recipe"><i>Veal Cutlet.</i></p>
+
+<p>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.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><i>Veal Cutlets.</i></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_163" id="Page_163">163</a></span></p>
+
+<p class="recipe"><span class="smcap">Cold Veal Dressed with White Sauce.</span></p>
+
+<p>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.</p>
+
+<p>Have the yolk of an egg well beaten up, and add to the meat,
+also a piece of butter.</p>
+
+<p>Let it boil up once, stirring all the time, and serve it on
+toasted slices of bread. A few slices of bacon, cut thin and
+fried to a crisp, make a good relish with this dish.&mdash;<i>Mrs. G. P.</i></p>
+
+<p class="recipe"><span class="smcap">Minced Veal.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. P.</i></p>
+
+<p class="recipe"><span class="smcap">Veal Loaf.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 pounds chopped veal.</p>
+<p>½ pound chopped pork.</p>
+<p>3 tablespoonfuls powdered cracker.</p>
+<p>1 tablespoonful sage.</p>
+<p>2 tablespoonfuls butter.</p>
+<p>1 teaspoonful black pepper.</p>
+<p>1 teaspoonful mace.</p>
+<p>Salt to taste.</p>
+<p>1 egg well beaten and mixed in the ingredients.</p>
+</div>
+</div>
+
+<p>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.,
+<span class="pagenum"><a name="Page_164" id="Page_164">164</a></span>
+in the spring or early autumn, when game is out of season.
+It is best to be made the day before using.&mdash;<i>Mrs. R. R.</i></p>
+
+<p class="recipe"><span class="smcap">Veal Loaf.</span></p>
+
+<p>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.</p>
+
+<p>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&mdash;no caverns in the
+inside of the loaf.&mdash;<i>Mrs. G. P.</i></p>
+
+<p class="recipe"><span class="smcap">Veal Cake.</span></p>
+
+<p>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.</p>
+
+<p>When the veal is tender, cut into small square pieces, as also
+the bacon.</p>
+
+<p>Boil four eggs hard and slice them up, and chop some raw
+parsley fine.</p>
+
+<p>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.&mdash;<i>Mrs. R. P.</i>
+<span class="pagenum"><a name="Page_165" id="Page_165">165</a></span></p>
+
+<p class="recipe"><span class="smcap">Sweetbreads.</span></p>
+
+<p>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.</p>
+
+<p>Put on a dish and brown in an oven. Eat with mushroom
+or tomato sauce.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><i>Sweetbreads.</i></p>
+
+<p>Soak, and put in boiling water for ten minutes.</p>
+
+<p>Stew in cold water to blanch them.</p>
+
+<p>They may be cut in slices or in dice and put in fricassee or
+meats, or ragoûts, or used as a separate dish.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><i>Sweetbreads.</i></p>
+
+<p>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.</p>
+
+<p>Butter a baking-dish, lay them in, and set in a hot oven to
+brown, or fry until a light brown.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Calves' Feet dressed as Terrapins.</span></p>
+
+<p>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.</p>
+
+<p>Rub the yolks of three hard-boiled eggs with a small teaspoonful
+mustard, a very little cayenne, and salt to the taste.</p>
+
+<p>When well mixed with the egg, stir all together into the feet
+or gravy. Let it simmer ten minutes, and just before dishing
+add two wineglasses of good cooking wine and simmer again
+before serving.&mdash;<i>Mrs. M. E. L. W.</i></p>
+
+<p class="recipe"><span class="smcap">Calf's Liver Broiled.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_166" id="Page_166">166</a></span>
+fresh salt and water, and broil, basting frequently in butter.
+Lay on a hot dish with a lump of butter.&mdash;<i>Mrs. A. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">To Fry Calf's Liver.</span></p>
+
+<p>Cut in thin slices. Season with pepper and salt, sweet herbs,
+and parsley.</p>
+
+<p>Dredge with flour and fry brown with lard. Have it
+thoroughly done, but it must not be hard; keep covered while
+frying.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Calf's Liver Fried.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. A. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">Bewitched Liver.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3   pounds calf's liver, chopped fine.</p>
+<p>¼ pound salt pork.</p>
+<p>1   cup grated bread crumbs.</p>
+<p>2   eggs well beaten.</p>
+<p>2   teaspoonfuls salt.</p>
+<p>2   teaspoonfuls black pepper.</p>
+<p>½ teaspoonful red pepper.</p>
+</div>
+</div>
+
+<p>Mix all well together, and put into a tin mould; set it in a
+pot of cold water and let it boil two hours. Then set the mould
+in a cool oven to dry off a little; when thoroughly cold turn it
+out.&mdash;<i>Mrs. J. H.</i></p>
+
+<p class="recipe"><span class="smcap">Simple Way of Cooking Liver.</span></p>
+
+<p>Wash calf's liver and heart thoroughly; chop them fine as
+<span class="pagenum"><a name="Page_167" id="Page_167">167</a></span>
+possible, after they have been boiled till very tender; then add
+pepper and salt, and one tablespoonful flour, straining into it a
+little of the water.&mdash;<i>Mrs. J. P. H.</i></p>
+
+<p class="recipe"><span class="smcap">Calf's Brains.</span></p>
+
+<p>Beat up the brains with a little lemon-peel cut fine, a little
+nutmeg grated, a little mace beaten, thyme and parsley.</p>
+
+<p>Shred fine the yolk of an egg, and dredge with flour. Fry
+in little flat cakes and lay on top of the baked head.</p>
+
+<p>If for soup, mix in one-half the brains with the soup while
+the soup is boiling, and make the other in cakes and lay together
+with forcemeat balls in the soup.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Calf's Head.</span></p>
+
+<p>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.&mdash;<i>Mrs. J. D.</i></p>
+
+<p class="recipe"><span class="smcap">Baked Calf's Head.</span></p>
+
+<p>Boil until tender, then cut into pieces and put into a deep
+dish with pepper, salt, a few cloves, mace, a little thyme.</p>
+
+<p>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.&mdash;<i>Miss
+N.</i></p>
+
+<p class="recipe"><span class="smcap">Veal Daube.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_168" id="Page_168">168</a></span>
+simmer until the flesh leaves the bones and there is but little
+water left.</p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<hr class="l15" />
+
+<h2>MUTTON AND LAMB.</h2>
+
+<p>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&mdash;the
+latter being fat and juicy.</p>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_169" id="Page_169">169</a></span>
+nicely as beef. As mutton spoils easily, this plan is very advisable.</p>
+
+<p>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.</p>
+
+<p>In carving the fore quarter of lamb, first take off the shoulder
+and then cut the ribs in strips.</p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">To Roast Mutton.</span></p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Roast Leg of Mutton.</span></p>
+
+<p>Choose young and tender mutton. Take off the shank&mdash;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
+<span class="pagenum"><a name="Page_170" id="Page_170">170</a></span>
+and garnish at intervals with chopped parsley; pour the gravy
+in the dish, not over it. Mutton should always be perfectly
+done.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Roast Saddle of Mutton.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">To Boil a Leg of Mutton.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Boiled Leg of Mutton.</span></p>
+
+<p>Dip a cloth in hot water, tie up the mutton and put in boiling
+water. Boil slowly for two hours, or longer, if not kept
+constantly boiling.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Broiled Mutton.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_171" id="Page_171">171</a></span>
+chopped sour pickle instead. Mutton should always be served
+with caper sauce, if possible.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Cook a Saddle of Mutton.</span></p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Saddle of Mutton.</span></p>
+
+<p>This should be covered with paper, and carefully roasted or
+baked. Season with a little pepper and salt; garnish with
+horseradish.</p>
+
+<p class="recipe"><span class="smcap">Iced Saddle of Mutton.</span></p>
+
+<p>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.&mdash;<i>Mrs. Judge S.</i></p>
+
+<p class="recipe"><span class="smcap">To Corn Mutton.</span></p>
+
+<p>Mutton being less apt to keep than other meat, it is well,
+when you have an over-supply, to corn it exactly as you would
+corn beef.&mdash;<i>Miss R. S.</i>
+<span class="pagenum"><a name="Page_172" id="Page_172">172</a></span></p>
+
+<p class="recipe"><span class="smcap">Shoulder of Mutton Corned.</span></p>
+
+<p>Take a small shoulder of mutton, rub it with</p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 ounces salt.</p>
+<p>2 ounces sugar.</p>
+<p>½ ounce saltpetre.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Mutton Chop.</span></p>
+
+<p>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.</p>
+
+<p>Cover close and simmer till done; drain, wipe dry; pepper,
+salt and butter them; with a spoon, cover with an egg beaten
+stiff. Sift over pounded crackers. Put in a pan and set in an
+oven to brown.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Mutton Chops dressed with Tomatoes.</span></p>
+
+<p>Place in a pan tomatoes peeled and chopped; season with
+butter, pepper, sugar, and salt.</p>
+
+<p>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.</p>
+
+<p>With a spoon, cover each chop with tomatoes. Sift over
+pounded cracker and serve.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Mutton Chop.</span></p>
+
+<p>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.&mdash;<i>Mrs. A. P.</i>
+<span class="pagenum"><a name="Page_173" id="Page_173">173</a></span></p>
+
+<p class="recipe"><i>Mutton Chop.</i></p>
+
+<p>Mushroom catsup is a nice flavoring. Put pepper and salt
+on the chops and lay them in melted butter; when they have
+imbibed sufficient, take out and cover with grated bread crumbs
+and broil.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Broiled Mutton Chops.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Mutton Stew.</span></p>
+
+<p>Cut slices of rare mutton and put on to stew in a little water;
+when nearly done put in&mdash;</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teacup of sweet pickle vinegar.</p>
+<p>3 large spoonfuls jelly.</p>
+<p>A little salt.</p>
+<p>1 teaspoonful mustard.</p>
+<p>½ teacup of walnut catsup.</p>
+<p>Butter size of an egg.</p>
+</div>
+</div>
+
+<p>Stew slowly a short time.&mdash;<i>Mrs. F. D.</i></p>
+
+<p class="recipe"><i>Mutton Stew.</i></p>
+
+<p>Slice cold mutton or lamb, lay it in a baking dish; put in&mdash;</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teaspoonful black pepper.</p>
+<p>1 teaspoonful red pepper.</p>
+<p>1 teaspoonful celery-seed, pounded.</p>
+<p>Rather more than 1 teaspoonful each of pounded cloves, cinnamon and mace.</p>
+<p>1 teacup of yellow pickle vinegar.</p>
+<p>1 glassful wine.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_174" id="Page_174">174</a></span></p>
+
+<p>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.</p>
+
+<p>In preparing this dish put a layer of the meat and seasonings
+alternately.</p>
+
+<p>The peppers, celery-seed, cloves, cinnamon, and mace must all
+be pounded fine.&mdash;<i>Mrs. C.</i></p>
+
+<p class="recipe"><span class="smcap">Grilled Slices of Mutton.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Sheep's Tongues.</span></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">To Roast Lamb.</span></p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Grill a Shoulder of Lamb.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_175" id="Page_175">175</a></span>
+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.</p>
+
+<p class="recipe"><span class="smcap">Lamb's Head to Fricassee.</span></p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Lamb's Head.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Decorations and Garnishes for Cold Meats and Salads.</span></p>
+
+<p>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,
+<span class="pagenum"><a name="Page_176" id="Page_176">176</a></span>
+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.</p>
+
+<p>The cutting of these flowers makes a charming and interesting
+pastime for the young members of the family, in the evening
+before.&mdash;<i>Mrs. C. G.</i></p>
+
+<hr class="l15" />
+
+<h2>POULTRY.</h2>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_177" id="Page_177">177</a></span>
+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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>A few words on the subject of carving may not be out of
+place here. A sharp knife, with a thin and well tempered
+<span class="pagenum"><a name="Page_178" id="Page_178">178</a></span>
+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.</p>
+
+<p>Chicken and partridges are carved in the same way.</p>
+
+<p class="recipe"><span class="smcap">Roast Turkey.</span></p>
+
+<p>Wash nicely in and out. Plunge into boiling water ten minutes.
+Have ready a dressing of</p>
+
+<div class="block-container">
+<div class="ings">
+<p>Bread crumbs.</p>
+<p>Hard boiled eggs, chopped fine.</p>
+<p>1 tablespoonful butter.</p>
+<p>Minced parsley, thyme and celery.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Roast Turkey.</i></p>
+
+<p>Wash the turkey thoroughly inside and out, having removed
+<span class="pagenum"><a name="Page_179" id="Page_179">179</a></span>
+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.</p>
+
+<p>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.</p>
+
+<p>When the fowl is put on to roast, put a little water into the
+dripping-pan. At first it should be roasted slowly and basted
+frequently. Tie up the wings and legs before roasting, and rub
+on a little butter and salt. Serve with drawn butter.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><i>Roast Turkey.</i></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. A. D.</i></p>
+
+<p class="recipe"><span class="smcap">Roast Turkey, with Truffles.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_180" id="Page_180">180</a></span>
+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.&mdash;<i>Mrs. S. G.</i></p>
+
+<p class="recipe"><span class="smcap">Boiled Turkey.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Boiled Turkey.</i></p>
+
+<p>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.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Steam a Turkey.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_181" id="Page_181">181</a></span>
+steamed turkey and send to the table hot. Garnish with sliced
+lemons.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Turkey Hash.</span></p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Devilled Turkey.</span></p>
+
+<p>Place the legs and wings (jointed) on a gridiron. Broil
+slowly. Have ready a sauce made of&mdash;</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 tablespoonful pepper vinegar.</p>
+<p>1 tablespoonful made mustard.</p>
+<p>1 tablespoonful celery sauce.</p>
+<p>1 tablespoonful acid fruit jelly.</p>
+<p>A little salt and pepper.</p>
+</div>
+</div>
+
+<p>Lay the broiled turkey on a hot dish. Pour the dressing
+and sift pounded cracker over it.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Potato Stuffing for Turkeys and other Fowls.</span></p>
+
+<p>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.&mdash;<i>Mrs. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Boned Turkey.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_182" id="Page_182">182</a></span>
+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
+<span class="pagenum"><a name="Page_183" id="Page_183">183</a></span>
+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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Meat Jelly for Boned Turkey.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Chickens.</span></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>For roast chicken, boil the gizzard and liver by themselves,
+and use the water for gravy.&mdash;<i>Mrs. Col. W.</i>
+<span class="pagenum"><a name="Page_184" id="Page_184">184</a></span></p>
+
+<p class="recipe"><span class="smcap">Roast Chicken.</span></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>Some persons think ground ginger a more delicate flavoring
+for the dressing than pepper.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Boil Chicken.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Steam Chicken.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_185" id="Page_185">185</a></span>
+pour over it drawn butter or celery sauce. Garnish with curled
+parsley, and serve.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Smothered Chicken.</span></p>
+
+<p>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.</p>
+
+<p>Stir into the gravy remaining on the fire a beaten egg, mixing
+it carefully. Pour this into the dish, but not on the chicken.
+Sift over it cracker, first browned and then pounded. Garnish
+with parsley, and serve.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Stewed Chicken.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Stewed Chicken.</i></p>
+
+<p>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
+<span class="pagenum"><a name="Page_186" id="Page_186">186</a></span>
+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.&mdash;<i>Mrs. Col. W.</i></p>
+
+<p class="recipe"><span class="smcap">Fried Chicken.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Fried Chicken.</i></p>
+
+<p>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.&mdash;<i>Mrs.
+Col. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Dress Chickens With Tomatoes.</span></p>
+
+<p>Fry till a light brown. Then add some tomatoes, cut in
+<span class="pagenum"><a name="Page_187" id="Page_187">187</a></span>
+small pieces, with the juice. Strain the tomatoes from the seed,
+season them with salt, pepper, a little sugar, and let them stew.&mdash;<i>Mrs. J. B. D.</i></p>
+
+<p class="recipe"><span class="smcap">To Fricassee Chicken.</span></p>
+
+<p>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.&mdash;<i>Mrs.
+Col. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Broil Chicken.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Chicken Pie.</span></p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cup cream.</p>
+<p>1 spoonful butter.</p>
+<p><span class="pagenum"><a name="Page_188" id="Page_188">188</a></span></p>
+<p>Yolks of 2 hard-boiled eggs.</p>
+<p>1 grated nutmeg and other spices to the taste.</p>
+</div>
+</div>
+
+<p>Stir well and pour in a pan lined with a paste.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><i>Chicken Pie.</i></p>
+
+<p>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.&mdash;<i>Mrs. Col. W.</i></p>
+
+<p class="recipe"><span class="smcap">Chicken Pudding.</span></p>
+
+<p>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.</p>
+
+<p>Make a batter of one quart milk, five eggs, a little salt.
+Pour this batter over the chicken, and bake half an hour.&mdash;<i>Mrs. A. B.</i></p>
+
+<p class="recipe"><i>Chicken Pudding.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>10 eggs beaten very light.</p>
+<p>1 quart rich milk.</p>
+<p>¼ pound melted butter.</p>
+<p>Pepper and salt to the taste.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. Dr. C.</i></p>
+
+<p class="recipe"><span class="smcap">Chicken Pudding With Potatoes.</span></p>
+
+<p>Cut up a young chicken as if to fry, and parboil it. Boil and
+<span class="pagenum"><a name="Page_189" id="Page_189">189</a></span>
+mash Irish potatoes. Beat up three or four eggs, add to the
+potatoes, and thin with milk. Season with butter, pepper and
+salt, stir in the chicken, and bake it.</p>
+
+<p>Boiled rice is a good substitute for potatoes.&mdash;<i>Mrs. E. W.</i></p>
+
+<p>N. B.&mdash;Most of the recipes given for turkey apply to pea-fowl,
+and most of those given for chicken may be used for
+guinea fowl.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Roast Goose.</span></p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>Mealy Irish potatoes, boiled and mashed fine.</p>
+<p>A small lump of butter.</p>
+<p>A little salt or fresh pork chopped fine.</p>
+<p>A little minced onion.</p>
+<p>Parsley, thyme, and a pinch of chopped or powdered sage.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>The above recipe will answer equally as well for duck.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Devilled Goose.</span></p>
+
+<p>Plunge the goose into a pot of boiling water and let it remain
+half an hour. Fill with a stuffing made of:</p>
+
+<p>Mashed Irish potatoes, a heaping tablespoonful butter, minced
+onions, sage, parsley and thyme, half a teaspoonful black pepper.</p>
+
+<p>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.</p>
+
+<p>Mix two tablespoonfuls pepper vinegar, celery vinegar, made
+<span class="pagenum"><a name="Page_190" id="Page_190">190</a></span>
+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.</p>
+
+<p>Place in a hot oven, dredge with flour and baste frequently
+till done; when serve with its own gravy. This receipt will
+answer equally as well for wild goose.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Prepare Young Ducks.</span></p>
+
+<p>Kill and hang to drain. Plunge, one at a time, in boiling
+water, then immediately in cold water, which makes them easier
+to pick. Kill some days before using, or if obliged to use them
+the same day as killed, they are better roasted.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">To Stew Ducks.</span></p>
+
+<p>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.&mdash;<i>Mrs. Col. W.</i></p>
+
+<hr class="l15" />
+
+<h2>SALADS.</h2>
+
+<p>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
+<span class="pagenum"><a name="Page_191" id="Page_191">191</a></span>
+particular attention to the directions given on this point on the
+subsequent pages.</p>
+
+<p class="recipe"><span class="smcap">Oyster Salad.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ gallon fresh oysters.</p>
+<p>The yolks of four hard-boiled eggs.</p>
+<p>1 raw egg, well whipped.</p>
+<p>2 large spoonfuls salad oil or melted butter.</p>
+<p>2 teaspoonfuls salt.</p>
+<p>2 teaspoonfuls black pepper.</p>
+<p>2 teaspoonfuls made mustard.</p>
+<p>1 teacup good vinegar.</p>
+<p>2 good sized pickled cucumbers, cut up fine.</p>
+<p>Nearly as much celery as oysters, cut up into small dice.</p>
+</div>
+</div>
+
+<p>Drain the liquor from the oysters and throw them into some
+hot vinegar on the fire; let them remain until they are <i>plump</i>,
+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.&mdash;<i>Mrs. E. P. G.</i></p>
+
+<p class="recipe"><span class="smcap">Salmon and Lobster Salad.</span></p>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_192" id="Page_192">192</a></span>
+cream. The oil makes the smoothest and best paste. Dissolve
+in one teacup vinegar,</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 tablespoonful sugar.</p>
+<p>1 teaspoonful salt.</p>
+<p>2 or more teaspoonfuls fine mustard.</p>
+<p>Pepper to the taste.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>Lobster salad is prepared in the same way. Take the nicest
+parts of the lobster.&mdash;<i>Mrs. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Lobster Salad.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Fish Salad.</span></p>
+
+<p>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.&mdash;<i>Miss F. N.</i></p>
+
+<p class="recipe"><span class="smcap">Terrapin Salad.</span></p>
+
+<p>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.
+<span class="pagenum"><a name="Page_193" id="Page_193">193</a></span></p>
+
+<p>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.</p>
+
+<p>Be careful to remove the skin from the legs.&mdash;<i>Mrs. A. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">Turkey Salad.</span></p>
+
+<p>Mince the turkey very fine. Have ready the following mixture,
+for a large company.</p>
+
+<p>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.</p>
+
+<p>Mix the turkey and celery, and pour over the mixture just
+before eating.&mdash;<i>Mrs. F. C. W.</i></p>
+
+<p class="recipe"><i>Turkey Salad.</i></p>
+
+<p>Remove the skin and fat from a turkey; mince the meat
+fine.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>Mince 2 or 3 slices lean ham.</p>
+<p>2 or 3 bunches celery.</p>
+<p>3 or 4 apples.</p>
+<p>3 or 4 cucumber pickles; mix well together.</p>
+</div>
+</div>
+
+<p>Prepare a dressing of the yolks of four eggs, rubbed in a little
+thick cream.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 tablespoonfuls butter.</p>
+<p>2 teaspoonfuls black pepper.</p>
+<p>2 teaspoonfuls salt.</p>
+<p>2 teaspoonfuls of mustard.</p>
+<p>Vinegar to the taste.&mdash;<i>Mrs. Dr. S.</i></p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_194" id="Page_194">194</a></span></p>
+
+<p class="recipe"><i>Turkey Salad.</i></p>
+
+<p>Boil two turkeys till well done, pick out all the bones, skin
+and fat, and cut up the balance in small pieces.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>Have ready as much celery as you have fowl, cut fine, mix
+meat and celery carefully together, and pour the dressing over
+all.&mdash;<i>Mrs. E. I.</i></p>
+
+<p class="recipe"><span class="smcap">Chicken Salad.</span></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>When well mixed add three-eighths bottle of oil, a drop at a
+time, always stirring the same way.</p>
+
+<p>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.</p>
+
+<p>Add to the chicken one pint chopped celery, a little yellow
+pickle, and half a loaf of stale bread crumbs, and the oil taken
+<span class="pagenum"><a name="Page_195" id="Page_195">195</a></span>
+from the water in which the chicken has boiled. Salt and pepper
+to taste.</p>
+
+<p>Pour on the dressing just before serving. If the salad is kept
+too cool the dressing will curdle.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><i>Chicken Salad.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>The meat of 2 boiled fowls chopped very fine.</p>
+<p>2 or 3 heads of cabbage cut fine.</p>
+<p>1 cup olive oil.</p>
+<p>½ pint vinegar.</p>
+<p>Yolks of 9 hard-boiled eggs.</p>
+<p>1 gill made mustard.</p>
+<p>1 small teaspoonful black pepper.</p>
+<p>1 small teaspoonful salt.</p>
+</div>
+</div>
+
+<p>Mix smoothly with the oil and then add the vinegar.&mdash;<i>Miss
+N.</i></p>
+
+<p class="recipe"><i>Chicken Salad for Thirty-five People.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Yolks of 4 eggs beaten lightly.</p>
+<p>¼ box of mixed mustard, and salt to the taste.</p>
+</div>
+</div>
+
+<p>Add slowly, beating all the time, one large sized bottle of
+best salad oil. Lastly, add two-thirds teacup of vinegar.&mdash;<i>Mrs. C. C. McP.</i></p>
+
+<p class="recipe"><i>Chicken Salad.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 head cabbage.</p>
+<p>2 heads celery.</p>
+<p>2 chickens finely minced.</p>
+<p>10 eggs.</p>
+<p>3 small cucumber pickles.</p>
+<p>1 tablespoonful mustard.</p>
+<p>A little cayenne pepper.</p>
+<p>½ cup butter; ½ cup cream.</p>
+<p>1 onion.</p>
+<p>1 teaspoonful sugar.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_196" id="Page_196">196</a></span></p>
+
+<p>Boil the eggs hard, mash the yolks, put in the seasoning with
+a little vinegar.</p>
+
+<p>Chop up the whites of the eggs, the pickle, chicken, cabbage
+and celery&mdash;then mix. If liked, add a little olive oil.&mdash;<i>Mrs. O. B.</i></p>
+
+<p class="recipe"><i>Chicken Salad.</i></p>
+
+<p>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.</p>
+
+<p>Season with salt and pepper.</p>
+
+<p>Let it simmer ten minutes; then add half a gill of Madeira
+wine, and send to the table while hot.&mdash;<i>Mrs. P.</i></p>
+
+<p class="recipe"><span class="smcap">Celery Salad.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 boiled eggs.</p>
+<p>1 raw egg.</p>
+<p>2 tablespoonfuls melted butter, or 1 of oil.</p>
+<p>1 tablespoonful sugar.</p>
+<p>1 teaspoonful mustard.</p>
+<p>½ teaspoonful salt.</p>
+<p>½ teaspoonful pepper.</p>
+<p>½ teacup vinegar.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>Just before serving sprinkle over a little salt and black pepper,
+then pour over the dressing.</p>
+
+<p>If you have any cold fowl, chicken, or turkey left from
+dinner, chop it up and mix it with some of the above&mdash;equal
+proportions of both&mdash;and it will make a delicious salad; or a
+few oysters left in the tureen will be a great addition to the
+celery salad.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_197" id="Page_197">197</a></span></p>
+
+<p class="recipe"><span class="smcap">Tomato Salad.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>8 large tomatoes.</p>
+<p>1 tablespoonful made mustard.</p>
+<p>1 tablespoonful salad oil.</p>
+<p>2 tablespoonfuls white sugar.</p>
+<p>4 hard-boiled eggs.</p>
+<p>1 raw egg beaten.</p>
+<p>2 teaspoonfuls salt.</p>
+<p>1 saltspoon nearly full cayenne pepper.</p>
+<p>¾ teacup vinegar.</p>
+</div>
+</div>
+
+<p>First rub the yolks of eggs smooth, adding mustard, oil,
+sugar, salt, pepper and beaten raw egg&mdash;then the vinegar. The
+tomatoes should be peeled and sliced and set in the refrigerator&mdash;the
+dressing also.</p>
+
+<p>Just before serving, cover the tomatoes with ice broken up;
+sprinkle over a little salt and pour over the dressing.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">A Salad of Turnips.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Scrape six common sized turnips.</p>
+<p>Add 2 cups of sugar.</p>
+<p>1 or more cups vinegar.</p>
+<p>Mustard, celery-seed, and pepper to taste.&mdash;<i>Mrs. G. A. B.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Potato Salad.</span></p>
+
+<p>Boil your potatoes very carefully; or, rather, steam them
+until very dry and mealy; cut in slices and prepare a dressing
+of egg, onion, mustard, oil, pepper, salt, and vinegar, and
+pour over them.&mdash;<i>W. S. S.</i></p>
+
+<p class="recipe"><span class="smcap">Veal and Potato Salad.</span></p>
+
+<p>Take equal proportions of cold veal and boiled Irish potatoes.</p>
+
+<p>Shred the veal and cut up the potatoes. Season with a little
+butter or oil, vinegar, salt, pepper, celery, and mustard.&mdash;<i>Mrs. R.</i>
+<span class="pagenum"><a name="Page_198" id="Page_198">198</a></span></p>
+
+<p class="recipe"><span class="smcap">Irish Potato Salad.</span></p>
+
+<p>Cut ten or twelve cold boiled potatoes into small pieces.
+Put into a salad bowl with&mdash;</p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 tablespoonfuls vinegar.</p>
+<p>4 tablespoonfuls best salad oil.</p>
+<p>1 teaspoonful minced parsley.</p>
+<p>Pepper and salt to taste.</p>
+</div>
+</div>
+
+<p>Stir all well that they may be thoroughly mixed; it should
+be made several hours before putting on the table.</p>
+
+<p>Throw in bits of pickle, cold fowl, a garnish of grated
+cracker, and hard-boiled eggs.&mdash;<i>Mrs. C. V. McG., Alabama.</i></p>
+
+<p class="recipe"><span class="smcap">Potato Salad.</span></p>
+
+<p>To one quart potatoes mashed fine and rubbed through
+a colander:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 tablespoonful fresh butter.</p>
+<p>1 teaspoonful salt.</p>
+<p>1 teacupful rich milk.</p>
+</div>
+</div>
+
+<p>Cream all together and beat until light.</p>
+
+<p>Rub the yolks of three hard-boiled eggs with&mdash;</p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 teaspoonfuls mustard.</p>
+<p>2 teaspoonfuls sugar.</p>
+<p>1 teaspoonful pepper.</p>
+<p>1 teaspoonful salt.</p>
+<p>Enough pepper vinegar to moisten.</p>
+</div>
+</div>
+
+<p>Then chop the whites of the eggs very fine and mix in.</p>
+
+<p>Put a layer of the potatoes in the salad-bowl and with
+a spoon put the dressing over in spots. Another layer of potatoes,
+then the dressing, and so on, putting the dressing on top.
+Garnish with curled parsley, and serve.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Lettuce Salad.</span></p>
+
+<p>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&mdash;
+<span class="pagenum"><a name="Page_199" id="Page_199">199</a></span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teaspoonful salt.</p>
+<p>½ teaspoonful pepper.</p>
+<p>3 ounces salad oil.</p>
+<p>2 ounces English, or 1 ounce French vinegar.</p>
+</div>
+</div>
+
+<p>Stir the salad lightly in the bowl until well mixed. Tarragon
+and chevies, or a little water or mustard cress.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Slaw.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Chop fine one head of cabbage put in a pan.</p>
+<p>1 cup cream.</p>
+<p>1½ teaspoonful mustard.</p>
+<p>1 teaspoonful salt.</p>
+<p>1 tablespoonful butter.</p>
+<p>1 tablespoonful sugar.</p>
+<p>And yolk of one egg, beaten light.</p>
+</div>
+</div>
+
+<p>When boiled add one-half cup of strong vinegar; stir well
+and pour over the cabbage.&mdash;<i>Mrs. E. T.</i></p>
+
+<p class="recipe"><span class="smcap">Cold Slaw.</span></p>
+
+<p>Wash well and shred fine, a firm white cabbage.</p>
+
+<p>Boil one teacup vinegar.</p>
+
+<p>One tablespoonful butter in a little flour, stir this in the vinegar.</p>
+
+<p>Beat the yolks of four eggs till light and stir also in the mixture,
+just before taking from the fire.</p>
+
+<p>Add mustard, pepper, and salt, to the butter and flour, before
+putting in the vinegar.</p>
+
+<p>Pour all, when hot, over the cabbage and set away to cool.&mdash;<i>Mrs. M. C.</i></p>
+
+<p class="recipe"><i>Cold Slaw.</i></p>
+
+<p>Wash your cabbage and lay in cold water some hours. Have
+a seasoning of egg, mustard, oil, pepper, salt, celery-seed, and
+vinegar, and pour over it. In winter the slaw will keep a day
+or two.&mdash;<i>Mrs. W.</i>
+<span class="pagenum"><a name="Page_200" id="Page_200">200</a></span></p>
+
+<p class="recipe"><span class="smcap">Lettuce Dressed.</span></p>
+
+<p>Take well headed lettuce, chop it fine and pour over a dressing
+made of salt and pepper, mustard, hard-boiled egg, and olive
+oil.</p>
+
+<p>Cream the yolk of the egg and mustard together with a little
+oil, until quite smooth. Add vinegar if desired.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><i>Lettuce Dressed.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Lettuce chopped fine.</p>
+<p>½ cup vinegar.</p>
+<p>½ cup ice-water.</p>
+<p>1 tablespoonful white sugar.</p>
+<p>1 teaspoonful salt.</p>
+<p>1 saltspoonful cayenne.</p>
+<p>2 hard-boiled eggs, chopped.</p>
+<p>1 onion chopped.</p>
+<p>1 tablespoonful made mustard.</p>
+<p>1 tablespoonful of olive oil.&mdash;<i>Mrs. S. T.</i></p>
+</div>
+</div>
+
+<hr class="l15" />
+
+<h2>SAUCES.</h2>
+
+<p class="recipe"><span class="smcap">Sauce for Salad or Fish.</span></p>
+
+<p>Yolks of two hard-boiled eggs, mashed well with mixed
+mustard, pepper, salt, three tablespoonfuls salad oil, three of
+vinegar and one of tomato catsup.&mdash;<i>Mrs. J. H. F.</i></p>
+
+<p class="recipe"><span class="smcap">Fish Sauce.</span></p>
+
+<p>Six hard-boiled eggs, chopped and stirred into two cups of
+drawn butter.</p>
+
+<p>Let it simmer, then add one tablespoonful of pepper-sauce,
+two tablespoonfuls minced parsley, a little thyme, and salt to
+the taste.</p>
+
+<p>Pour over the fish and slice a lemon over all.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_201" id="Page_201">201</a></span></p>
+
+<p class="recipe"><span class="smcap">Sauce for Fish.</span></p>
+
+<p>Yolks of three eggs, one tablespoonful vinegar, half a tablespoonful
+fresh butter, a little salt.</p>
+
+<p>To be stirred over a slow fire till it thickens, it must only
+be warm or it will curdle and spoil.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><span class="smcap">Sauce for Cod's Head.</span></p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 spoonful walnut catsup.</p>
+<p>1 slice of lemon.</p>
+<p>1 or 2 slices horseradish.</p>
+<p>A little pounded mace.</p>
+<p>Salt and cayenne pepper.</p>
+</div>
+</div>
+
+<p>Boil them one minute; then take out the lemon and horseradish,
+and serve it up in the sauce-boat.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Dutch Sauce for Fish.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ teaspoonful flour.</p>
+<p>2 ounces butter.</p>
+<p>4 tablespoonfuls vinegar.</p>
+<p>Yolks of two eggs.</p>
+<p>Juice of half a lemon.</p>
+<p>Salt to the taste.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. C.</i>
+<span class="pagenum"><a name="Page_202" id="Page_202">202</a></span></p>
+
+<p class="recipe"><span class="smcap">Maître d'Hôte Sauce.</span></p>
+
+<p>It is nothing more than butter-sauce made thus:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>Add to one teacup drawn butter, the juice of one-half lemon.</p>
+<p>2 teaspoonfuls chopped parsley.</p>
+<p>A little minced onion and thyme.</p>
+<p>Cayenne pepper and salt to taste.</p>
+</div>
+</div>
+
+<p>Beat with an egg-whip while simmering. Good for almost
+any dish of fish or meat.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Fish Sauce.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 tablespoonfuls butter.</p>
+<p>1 wineglassful vinegar.</p>
+<p>2 wineglassfuls tomato or mushroom catsup.</p>
+</div>
+</div>
+
+<p>Pepper, salt, and mustard to the taste. Stew till well mixed.&mdash;<i>Mrs. J. D.</i></p>
+
+<p class="recipe"><span class="smcap">Anchovy Sauce.</span></p>
+
+<p>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.</p>
+
+<p>Pour all in a saucepan and set it on the fire. Beat it up
+until it comes to a boil; pour into a sauce tureen. Add a little
+cayenne pepper; one squeeze of lemon.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Horseradish Sauce.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Grate one teacupful horseradish.</p>
+<p>1 tablespoonful ground mustard.</p>
+<p>1 tablespoonful sugar.</p>
+<p>4 tablespoonfuls vinegar, or olive oil if preferred.</p>
+<p>Pepper and salt.</p>
+<p>1 teaspoonful turmeric.&mdash;<i>Mrs. J. H. T.</i></p>
+</div>
+</div>
+
+<p>Celery sauce is good made in the same way, by adding butter
+instead of oil, and celery instead of horseradish.&mdash;<i>Mrs. P. W.</i>
+<span class="pagenum"><a name="Page_203" id="Page_203">203</a></span></p>
+
+<p class="recipe"><span class="smcap">Mushroom Sauce, for Fried or Broiled Fish.</span></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>This makes a nice flavoring for any sauce or gravy mixed
+with soy or lemon pickle.&mdash;<i>Mrs. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Pepper Vinegar.</span></p>
+
+<p>Fill a quart bottle with small peppers, either green or ripe;
+put in two tablespoonfuls sugar, and fill with good cider vinegar.</p>
+
+<p>Invaluable in seasoning sauces, and good to eat with fish or
+meat. If small peppers cannot be obtained, cut up large pods
+instead.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Tomato Sauce.</span></p>
+
+<p>Scald and peel six large ripe tomatoes; chop them up and stew
+slowly. Cream one tablespoonful butter, one tablespoonful
+sugar, one tablespoonful flour, together.</p>
+
+<p>When the tomatoes are thoroughly done, and reduced to a
+fine pulp, add pepper and salt.</p>
+
+<p>Stir the butter, sugar, and flour in. Let boil up and serve.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Mushroom Sauce.</span></p>
+
+<p>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.</p>
+
+<p>Let it boil up once, shaking the pan well, and serve.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_204" id="Page_204">204</a></span></p>
+
+<p class="recipe"><span class="smcap">Onion Sauce.</span></p>
+
+<p>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.</p>
+
+<p>Add drawn butter and serve.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Nasturtium Sauce.</span></p>
+
+<p>This is made by stirring into one teacup drawn butter, three
+tablespoonfuls pickled nasturtiums, adding a little salt and pepper.
+Simmer gently and serve.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Apple Sauce.</span></p>
+
+<p>Pare and slice some tart apples; stew until tender in a very
+little water, then reduce to a smooth pulp. Stir in sugar and
+butter to the taste, a squeeze of lemon juice, and a little nutmeg.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Mint Sauce.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 tablespoonfuls vinegar.</p>
+<p>2 tablespoonfuls mint.</p>
+<p>1 tablespoonful powdered sugar.</p>
+<p>1 saltspoonful salt.</p>
+</div>
+</div>
+
+<p>Mix ten minutes before using.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Sauces especially suitable for Fowls, though they may be
+used for any kind of Meats.</i></p>
+
+<p class="recipe"><span class="smcap">White Sauce for Fowls.</span></p>
+
+<p>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.</p>
+
+<p>Mix the yolks of two eggs with one teacup good cream; put
+it in the saucepan, shaking over the fire till done.&mdash;<i>Mrs. Dr. S.</i>
+<span class="pagenum"><a name="Page_205" id="Page_205">205</a></span></p>
+
+<p class="recipe"><span class="smcap">Sauce for Boiled Poultry.</span></p>
+
+<p>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.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><span class="smcap">Celery Sauce.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Egg Sauce.</span></p>
+
+<p>Cut up six hard-boiled eggs, with salt and pepper to taste.</p>
+
+<p>Stir in a sufficient quantity of drawn butter, adding, just
+as you serve, minced onion, parsley, and thyme.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Asparagus Sauce.</span></p>
+
+<p>Parboil one bunch of asparagus, first scraping. When nearly
+done, drain and cut in small pieces. Stew in a teacup of milk,
+with pepper and salt. When done pour into drawn butter, and
+serve.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Oyster Sauce.</span></p>
+
+<p>Scald one pint large fresh oysters, just enough to plump
+them; adding one tablespoonful pepper vinegar, a little black
+pepper and salt.</p>
+
+<p>Pour into a sufficient quantity of drawn butter and serve.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Drawn Butter.</span></p>
+
+<p>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.
+<span class="pagenum"><a name="Page_206" id="Page_206">206</a></span></p>
+
+<p>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.&mdash;<i>Mrs. Dr. S.</i></p>
+
+<p class="recipe"><i>Drawn Butter.</i></p>
+
+<p>Cream together one-quarter pound fresh butter, with two
+heaping teaspoonfuls sifted flour; add to this six teaspoonfuls
+water.</p>
+
+<p>Put it in a small tin saucepan and set it in a vessel of boiling
+water, until it begins to simmer, shaking it often.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Drawn Butter.</i></p>
+
+<p>Rub a piece of butter in a little flour, add two or three tablespoonfuls
+boiling water.</p>
+
+<p>Shake continually over the fire without letting it boil, till it
+thickens.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Cranberry Sauce.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Mushroom Sauce.</span></p>
+
+<p>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.</p>
+
+<p>Boil them up and stir till done, then pour it round the
+chickens. Garnish with lemon.&mdash;<i>Mrs. C. C.</i>
+<span class="pagenum"><a name="Page_207" id="Page_207">207</a></span></p>
+
+<hr class="l15" />
+
+<h2>SALAD DRESSINGS.</h2>
+
+<p>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.</p>
+
+<p>When well mixed together, add sweet oil in <i>very</i> 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.&mdash;<i>Mrs. McK.</i></p>
+
+<p class="recipe"><span class="smcap">Salad Dressing.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Beat two eggs. Add butter size of half an egg.</p>
+<p>½ teaspoonful mustard rubbed smooth in a little water.</p>
+<p>4 tablespoonfuls vinegar.</p>
+<p>½ teacupful boiling water.</p>
+</div>
+</div>
+
+<p>Set it in a bowl on top of the tea-kettle and stir until as
+thick as cream.&mdash;<i>Mrs. W. H. M.</i></p>
+
+<p class="recipe"><span class="smcap">Dressing.</span></p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>A teaspoonful of salt.</p>
+<p>1 teaspoonful of sugar.</p>
+<p>1 teaspoonful of mustard.</p>
+<p>1 teaspoonful of pepper.</p>
+<p>A lump of butter size of half an egg, instead of oil.</p>
+</div>
+</div>
+
+<p>Stir well and pour out. Will keep for weeks. Good for
+chicken salad.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">Dressing for Salad.</span></p>
+
+<p>Turkey is more economical and better for salad than chicken.
+To one turkey, weighing about nine pounds, allow nine eggs:
+<span class="pagenum"><a name="Page_208" id="Page_208">208</a></span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>7 hard-boiled eggs.</p>
+<p>2 raw eggs, yolks and whites beaten separately.</p>
+<p>To each egg allow 2 tablespoonfuls salad oil, perfectly pure and sweet.</p>
+<p>1 saltspoonful salt.</p>
+<p>1 saltspoonful made mustard.</p>
+<p>2 saltspoonfuls cayenne pepper to the whole amount.</p>
+<p>Celery to the taste.</p>
+<p>Lettuce leaves, if in season, using only the heart.</p>
+<p>The juice of 2 lemons.</p>
+</div>
+</div>
+
+<p>This will last a week.&mdash;<i>Mrs. A. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">Dressing for Chicken Salad.</span></p>
+
+<p>To four chickens, the yolks of twelve eggs mashed very
+smooth with:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 raw egg beaten light.</p>
+<p>½ teacup of mustard.</p>
+<p>½ teaspoonful red pepper.</p>
+<p>1 teacup salad oil.</p>
+<p>1 cup of vinegar.</p>
+<p>1 quart of cut celery.</p>
+<p>Salt to the taste.&mdash;<i>Mrs. J. W.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Lettuce Dressing.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 raw egg.</p>
+<p>1 tablespoonful sugar.</p>
+<p>1 teaspoonful salt.</p>
+<p>½ teaspoonful mustard.</p>
+<p>A little cayenne pepper (never use black pepper on lettuce).</p>
+<p>2 tablespoonfuls best olive oil.</p>
+<p>1 tablespoonful vinegar.&mdash;<i>Miss R. S.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Dressing for Cabbage.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>The yolk of an egg.</p>
+<p>1 teaspoonful salt.</p>
+<p><span class="pagenum"><a name="Page_209" id="Page_209">209</a></span></p>
+<p>1 teaspoonful mustard.</p>
+<p>2 teaspoonfuls sugar, mashed smooth.</p>
+<p>1 cup of cream.</p>
+<p>Vinegar to your taste.&mdash;<i>Mrs. E. C. G.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Sana Mayonnaise.</span></p>
+
+<p>The yolks (raw) of two eggs.</p>
+
+<p>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.</p>
+
+<p>If mustard is liked in the sauce, it must be mixed with the
+yolks of the eggs before dropping the oil.</p>
+
+<p>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.</p>
+
+<p>Boiled chestnuts, peeled, small pickled onions, sliced cucumbers,
+lettuce, etc., are a great addition, and should be used to
+dress or garnish the dish, but not be mixed with the salmon.&mdash;<i>Mrs. E. P., Cin.</i></p>
+
+<p class="recipe"><span class="smcap">Salad for Slaw.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 eggs well beaten.</p>
+<p>Nearly a cup of sugar.</p>
+<p>1 tablespoonful butter.</p>
+<p>1 tablespoonful mustard.</p>
+<p>Pepper and salt to your taste.</p>
+<p>Tumbler of milk.</p>
+<p>Tumbler of vinegar.</p>
+</div>
+</div>
+
+<p>Stir well over the fire until as thick as custard. Let it cool
+and pour over cabbage.&mdash;<i>Mrs. R. A.</i>
+<span class="pagenum"><a name="Page_210" id="Page_210">210</a></span></p>
+
+<p class="recipe"><span class="smcap">Dressing for Cold Slaw.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cup of vinegar.</p>
+<p>2 eggs well beaten.</p>
+<p>1 teaspoonful salt.</p>
+<p>1 teaspoonful mustard.</p>
+<p>1 tablespoonful sugar.</p>
+<p>1 tablespoonful butter.</p>
+<p>A little black pepper.</p>
+</div>
+</div>
+
+<p>Mix together the butter, salt, pepper, sugar, mustard; add
+the eggs last.</p>
+
+<p>Have the vinegar boiling and pour it on, stirring all the
+time. Then pour it back in the saucepan and boil a few
+minutes. Pour on the slaw when cold.&mdash;<i>Miss N.</i></p>
+
+<p class="recipe"><span class="smcap">Lettuce Dressing.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Yolks of 4 eggs.</p>
+<p>1 teacup milk.</p>
+<p>1 teacup vinegar.</p>
+<p>4 tablespoonfuls oil or melted butter.</p>
+</div>
+</div>
+
+<p>After mixing all well together, except the vinegar, let it
+come to a boil. When cold, beat well, add the vinegar, salt,
+pepper, and made mustard to suit the taste. Keep corked in
+a bottle.&mdash;<i>Mrs. A. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">Salad Dressing.</span></p>
+
+<p>Put one tumbler vinegar, and one lump butter, size of an
+egg, on to boil.</p>
+
+<p>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.</p>
+
+<p>Bottle the dressing and it will keep for a month.&mdash;<i>Mrs. P.</i>
+<span class="pagenum"><a name="Page_211" id="Page_211">211</a></span></p>
+
+<p class="recipe"><span class="smcap">Celery Dressing.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 tablespoonfuls butter.</p>
+<p>2 beaten eggs.</p>
+<p>1 teaspoonful salt.</p>
+<p>1 teaspoonful mixed mustard.</p>
+<p>1 cup vinegar.</p>
+<p>1 cup fresh milk or cream.</p>
+</div>
+</div>
+
+<p>Boil and use cold.&mdash;<i>Mrs. I. D.</i></p>
+
+<p class="recipe"><span class="smcap">To Dress Celery.</span></p>
+
+<p>Beat light the yolk of one egg; add:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 tablespoonfuls cream.</p>
+<p>1 tablespoonful white sugar.</p>
+<p>3 tablespoonfuls vinegar.</p>
+<p>1 teaspoonful olive oil.</p>
+<p>1 teaspoonful mustard.</p>
+<p>1 teaspoonful salt.&mdash;<i>Mrs. Dr. S.</i></p>
+</div>
+</div>
+
+<hr class="l15" />
+
+<h2>BRUNSWICK STEWS, GUMBO, AND SIDE DISHES.</h2>
+
+<p class="recipe"><span class="smcap">Brunswick Stew.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>A twenty-five cent shank of beef.</p>
+<p>A five-cent loaf of bread&mdash;square loaf, as it has more crumb, and the crust is not used.</p>
+<p>1 quart potatoes cooked and mashed.</p>
+<p>1 quart cooked butter-beans.</p>
+<p>1 quart raw corn.</p>
+<p>1½ quart raw tomatoes peeled and chopped.</p>
+</div>
+</div>
+
+<p>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
+<span class="pagenum"><a name="Page_212" id="Page_212">212</a></span>
+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.</p>
+
+<p>Season with salt and pepper to the taste; and when ready to
+serve, drop into the tureen two or three tablespoonfuls butter.</p>
+
+<p>This makes a tureen and about a vegetable-dish full.&mdash;<i>Mrs. R. P.</i></p>
+
+<p class="recipe"><i>Brunswick Stew.</i></p>
+
+<p>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.</p>
+
+<p>Stew altogether about one hour, till you can take out the
+bones. When done, put in one spoonful bread crumbs and one
+large spoonful butter.&mdash;<i>Mrs. M. M. D.</i></p>
+
+<p class="recipe"><i>Brunswick Stew.</i></p>
+
+<p>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.&mdash;<i>Mrs. I. H.</i></p>
+
+<p class="recipe"><i>Brunswick Stew.</i></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>Season with pepper and salt.&mdash;<i>Mrs. R.</i>
+<span class="pagenum"><a name="Page_213" id="Page_213">213</a></span></p>
+
+<p class="recipe"><span class="smcap">Gumbo.</span></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>It must be dished like soup and eaten with rice; the rice to
+be boiled dry and served in a vegetable dish; put one or two
+spoonfuls in a plate and pour the gumbo over it.&mdash;<i>Mrs. G.</i></p>
+
+<p class="recipe"><i>Gumbo.</i></p>
+
+<p>Cut up two chickens, fry slightly with a little onion, and a
+few slices pickled pork.</p>
+
+<p>Put in three or four quarts boiling water, together with
+pepper and salt, eighteen okras, one-half peck cut up tomatoes.</p>
+
+<p>Stew one hour and a half.&mdash;<i>Mrs. D. R.</i></p>
+
+<p class="recipe"><i>Gumbo.</i></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>Let the whole boil one hour.</p>
+
+<p>Boil rice very dry and serve with it.&mdash;<i>Mrs. P. McG.</i>
+<span class="pagenum"><a name="Page_214" id="Page_214">214</a></span></p>
+
+<p class="recipe"><span class="smcap">Gumbo Filit à la Creole.</span></p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>10 allspice.</p>
+<p>8 cloves.</p>
+<p>Red and black pepper.</p>
+<p>Parsley and thyme if you like it.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>N. B. <i>Filit</i> is only pulverized sassafras leaves, dried and
+sifted; you can make it yourself.&mdash;<i>Mrs. S., La.</i></p>
+
+<p class="recipe"><span class="smcap">Veal Pâtés.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3½ pounds leg of veal.</p>
+<p>¼ pound salt pork.</p>
+<p>6 soda crackers rolled and sifted.</p>
+<p>1 tablespoonful salt.</p>
+<p>1 tablespoonful black pepper.</p>
+<p>1 nutmeg.</p>
+<p>2 eggs well beaten.</p>
+<p>Butter the size of an egg.</p>
+</div>
+</div>
+
+<p>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
+<span class="pagenum"><a name="Page_215" id="Page_215">215</a></span>
+the hands in cold water, also wet the dish when you begin
+moulding it in shape.&mdash;<i>Mrs. J. P. H.</i></p>
+
+<p class="recipe"><span class="smcap">Hashed Mutton.</span></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p class="recipe"><i>Hashed Mutton.</i></p>
+
+<p>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.</p>
+
+<p>It will take about an hour to hash.</p>
+
+<p class="recipe"><span class="smcap">Mutton Hash.</span></p>
+
+<p>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.</p>
+
+<p>Let these stew at least half an hour. Put in one large
+tablespoonful browned flour. Add&mdash;</p>
+
+<div class="block-container">
+<div class="ings">
+<p>6 tablespoonfuls red wine.</p>
+<p>1 tablespoonful walnut catsup.</p>
+<p>1 tablespoonful tomato catsup.</p>
+<p>A lump of butter rolled in a little flour.</p>
+</div>
+</div>
+
+<p>If a small dish, proportion the seasoning.</p>
+
+<p>Beef, goose, and duck hash can be made the same way.&mdash;<i>Mrs. R.</i>
+<span class="pagenum"><a name="Page_216" id="Page_216">216</a></span></p>
+
+<p class="recipe"><span class="smcap">Hotch Potch.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Scotch Broth.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 pounds of the scrag end of a neck of mutton.</p>
+<p>1 onion.</p>
+<p>1 small turnip.</p>
+<p>A little parsley.</p>
+<p>A little thyme.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>When it boils, skim carefully, cover the pan, and let it
+simmer for two hours. Of course, the vegetables must be cut
+small.</p>
+
+<p class="recipe"><span class="smcap">Meat Loaf.</span></p>
+
+<p>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.</p>
+
+<p>Mix well together and bake in a form. This makes an
+admirable tea or breakfast dish.&mdash;<i>Mrs. J.</i></p>
+
+<p class="recipe"><span class="smcap">Black Stew.</span></p>
+
+<p>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.</p>
+
+<p>Stir all together fifteen minutes. Pickle cut up is an improvement,
+and brown sugar can be used instead of currant jelly.&mdash;<i>Mrs. J. T.</i></p>
+
+<p class="recipe"><span class="smcap">A nice Side-dish.</span></p>
+
+<p>Make a mince meat of turkey; after it is stewed put boiled
+<span class="pagenum"><a name="Page_217" id="Page_217">217</a></span>
+rice around the dish and set it in an oven to brown. Then garnish
+with hard boiled eggs.&mdash;<i>Mrs. E. I.</i></p>
+
+<p class="recipe"><span class="smcap">Meat Croquettes.</span></p>
+
+<p>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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Croquettes.</span></p>
+
+<p>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.&mdash;<i>Mrs. F. D.</i></p>
+
+<p class="recipe"><i>Croquettes.</i></p>
+
+<p>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.</p>
+
+<p>Stew all together for a few minutes, then take it off to cool
+and make into little cone shapes. Roll each one into pounded
+crackers and drop in boiling lard till a light brown.&mdash;<i>Mrs. M. E. L. W., Md.</i></p>
+
+<p class="recipe"><span class="smcap">Chicken Croquettes.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_218" id="Page_218">218</a></span>
+cream sufficient to make paste; mould in a wineglass with grated
+cracker or bread crumbs on outside. Fry quickly in hot lard.
+Brown lightly. Lemon flavoring can be added at will.&mdash;<i>Mrs. G. P.</i></p>
+
+<p class="recipe"><span class="smcap">Potato Croquettes.</span></p>
+
+<p>Peel, boil, and mash one quart potatoes, mix with yolks of
+four eggs and some milk.</p>
+
+<p>Set on the fire, stir two minutes; set on a dish to cool or leave
+overnight. In the morning add a little milk, mix thoroughly,
+roll in bread crumbs; divide in cakes and fry in lard. Take
+off when done; drain, dish, and serve immediately.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><span class="smcap">Croquette Balls.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. G.</i></p>
+
+<p class="recipe"><span class="smcap">Croquettes.</span></p>
+
+<p>Have some nice pieces of veal or fowl, chopped fine, season
+with nutmeg, pepper and salt to your taste.</p>
+
+<p>Boil one-half pint milk with one small garlic. Thicken with
+two tablespoonfuls flour, and one tablespoonful butter.</p>
+
+<p>Let it remain till thoroughly done: stir in the meat and then
+form the croquettes. Roll in bread crumbs, then the yolk of
+an egg, then in bread crumbs, and fry a nice brown.&mdash;<i>Miss E. P.</i></p>
+
+<p class="recipe"><i>Croquettes.</i></p>
+
+<p>Take cold meat or fresh meat, with grated ham, fat and lean,
+chopped very fine&mdash;add one-half as much stale bread grated,
+salt, pepper, and nutmeg, one tablespoonful catsup, a lump of
+butter.</p>
+
+<p>Knead all well together&mdash;if not soft enough add cream or
+<span class="pagenum"><a name="Page_219" id="Page_219">219</a></span>
+gravy. Make in cakes the shape of a pear; dip them in the
+yolk of an egg beaten, roll in dried bread crumbs, and fry a
+light brown.&mdash;<i>Miss M. C. L.</i></p>
+
+<p class="recipe"><span class="smcap">Sausage Croquettes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 pounds of meat.</p>
+<p>4 eggs.</p>
+<p>1 cup butter.</p>
+<p>1 cup milk.</p>
+</div>
+</div>
+
+<p>Add powdered cracker or stale bread crumbs sufficient to
+thicken, while on the fire. Roll in oblong shapes and fry in
+lard. Roll the balls in cracker dust before frying.&mdash;<i>Mrs. R. K. M.</i></p>
+
+<p class="recipe"><span class="smcap">Sausage Croquettes.</span></p>
+
+<p>One pound sausage meat, two eggs, well beaten, and bread
+crumbs well minced.</p>
+
+<p>Make the meat into cakes, then roll in the beaten egg, and
+afterwards in bread crumbs. Fry in pan and serve hot. Cold
+ham served in the same way is delicious; mince it very fine.&mdash;<i>Mrs. G.</i></p>
+
+<p class="recipe"><span class="smcap">Forcemeat Balls.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. A. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">Mince with Bread Crumbs.</span></p>
+
+<p>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.
+<span class="pagenum"><a name="Page_220" id="Page_220">220</a></span></p>
+
+<p>Then a layer of minced meat, and so on with alternate layers,
+till the dish is filled. Pour over all a cup of rich cream, and
+be sure to have enough lumps of butter to make it rich. Bake
+until it is a good brown on top.&mdash;<i>Mrs. C. M. A.</i></p>
+
+<p class="recipe"><span class="smcap">Mince with Potatoes.</span></p>
+
+<p>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.</p>
+
+<p>Fry with butter, either in large or small cakes in a pan, the
+cakes rather larger than sausages. If you have cold ham, it is
+an advantage to add some of it to the mince; and the whole is
+very nice made of cold pickled beef.&mdash;<i>Mrs. C. M. A.</i></p>
+
+<p class="recipe"><span class="smcap">Pot Pourri.</span></p>
+
+<p>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.&mdash;<i>Mrs. F. D.</i></p>
+
+<p class="recipe"><span class="smcap">Hash.</span></p>
+
+<p>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.</p>
+
+<p>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 <i>again</i>, 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,
+<span class="pagenum"><a name="Page_221" id="Page_221">221</a></span>
+or drop eggs into a skillet of boiling salt water, and when
+cooked, place on top of hash.&mdash;<i>Mrs. J.</i></p>
+
+<p class="recipe"><span class="smcap">Cassa Rolls.</span></p>
+
+<p>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.</p>
+
+<p>Bake in little cakes like potato cakes.&mdash;<i>Mrs. F. D.</i></p>
+
+<p class="recipe"><span class="smcap">Ragoût Souse.</span></p>
+
+<p>Split four feet once, fry with one or two dozen large oysters,
+a light brown. Lay them in a stewpan over the liquor from
+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.</p>
+
+<p>Stew gently until dinner, skimming off any grease. Garnish
+with hard-boiled eggs. Mace or cloves may be used instead of
+allspice.&mdash;<i>Mrs. B.</i></p>
+
+<p class="recipe"><span class="smcap">Breakfast Dish.</span></p>
+
+<p>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.</p>
+
+<p>Season with butter, pepper, and other spices if you like.</p>
+
+<p>Make it into a loaf and bake it brown, or fry it in cakes if
+preferred.&mdash;<i>Mrs. J. F. G.</i></p>
+
+<p class="recipe"><span class="smcap">Mock Terrapin.</span></p>
+
+<p>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.</p>
+
+<p>Let all steam five minutes, and serve hot on toast.</p>
+
+<p>A nice relish for breakfast or lunch.&mdash;<i>Miss E. S., La.</i>
+<span class="pagenum"><a name="Page_222" id="Page_222">222</a></span></p>
+
+<p class="recipe"><span class="smcap">Breakfast Dish.</span></p>
+
+<p>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.&mdash;<i>Miss E.</i></p>
+
+<p class="recipe"><span class="smcap">Baked Hash.</span></p>
+
+<p>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.&mdash;<i>Mrs. J. H. F.</i></p>
+
+<p class="recipe"><span class="smcap">Sandwiches.</span></p>
+
+<p>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.</p>
+
+<p>Add the ham and seasoning, mix all together well. Have
+slices of light bread and spread the mixture on each side of each
+slice.</p>
+
+<p>Cold grated tongue, instead of ham, is very nice spread on the
+inside of biscuit.</p>
+
+<p class="recipe"><i>Sandwiches.</i></p>
+
+<p>Mince ham and tongue together, and spread between buttered
+bread. Add a little French mustard to the mince if liked.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Pillau.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_223" id="Page_223">223</a></span>
+of two eggs well beaten, and about one quart milk. Season
+with salt, pepper, and butter.</p>
+
+<p>Bake in a deep dish.&mdash;<i>Mrs. A. B.</i></p>
+
+<p class="recipe"><span class="smcap">Calf's Head Pudding.</span></p>
+
+<p>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.</p>
+
+<p>Lay the brains all over the top and bake. Bread crumbs are
+an improvement. The liquor seasoned makes excellent soup.&mdash;<i>Miss
+F. E.</i></p>
+
+<p class="recipe"><span class="smcap">Liver Pudding.</span></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>If it is not rich enough, boil more middling or pork and mix
+with the meat; if stuffed, boil again a few minutes.</p>
+
+<p class="recipe"><span class="smcap">Pig's Head Pudding.</span></p>
+
+<p>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.</p>
+
+<p>After well seasoned, put in a baking-dish with one egg beaten
+<span class="pagenum"><a name="Page_224" id="Page_224">224</a></span>
+light. Bake two hours, and lay over hard-boiled eggs sliced,
+and strips of pastry across the top.</p>
+
+<p>Calf's Head Pudding can be made in the same way.&mdash;<i>Mrs.
+Col. S.</i></p>
+
+<p class="recipe"><span class="smcap">Potato Pie.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. R. P.</i></p>
+
+<p class="recipe"><span class="smcap">A Nice Pie.</span></p>
+
+<p>One pound steak, three soft crackers rolled, one small piece
+of butter, two tablespoonfuls of water, salt and pepper. Bake
+in a deep pan.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Potato Pie.</span></p>
+
+<p>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.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><span class="smcap">Crumb Pie.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_225" id="Page_225">225</a></span>
+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.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">Haggis.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Cold Chicken with Vinegar.</span></p>
+
+<p>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.&mdash;<i>Mrs. A. P.</i></p>
+
+<p class="recipe"><span class="smcap">Devilled Cold Chicken.</span></p>
+
+<p>Take the legs and wings of any cold fowl.</p>
+
+<p>Dress with pepper, salt, mustard, and butter; then broil.</p>
+
+<p class="recipe"><span class="smcap">Giblet Pie.</span></p>
+
+<p>Made as chicken pie, adding livers of chicken or pigeon,
+which have been boiled in the water left from cooking; celery
+and sweet herbs. Season with mushroom or walnut catsup.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Squab Pie.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_226" id="Page_226">226</a></span>
+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.</p>
+
+<p>The same recipe will answer for robins, except that the eggs
+must be chopped, instead of being placed whole in the cavity of
+the bird.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Beef Cakes.</span></p>
+
+<p>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.</p>
+
+<p>Cold ham or tongue may be added to improve it.</p>
+
+<p>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.</p>
+
+<p>Other cold meats may be prepared in the same way for
+a breakfast dish.&mdash;<i>Mrs. D.</i></p>
+
+<p class="recipe"><span class="smcap">Fish and Potatoes.</span></p>
+
+<p>Boil salmon or other fish; mash up boiled Irish potatoes;
+chop yolks of hard boiled eggs.</p>
+
+<p>Mix all together with butter; make very hot, and keep it so
+at table.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Beefsteak and Potatoes.</span></p>
+
+<p>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.</p>
+
+<p>Line a baking dish with it and put in the steak, seasoning
+with butter, pepper, and salt. Bake a little while.
+<span class="pagenum"><a name="Page_227" id="Page_227">227</a></span></p>
+
+<p class="recipe"><span class="smcap">Bacon Fraise.</span></p>
+
+<p>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.&mdash;<i>Mrs. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">Italian Manner of Cooking Macaroni.</span></p>
+
+<p>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.</p>
+
+<p>Alternate layers of macaroni and the stewed beef with
+grated cheese. Add cayenne pepper, salt, butter, and a little
+wine.</p>
+
+<p>A thick layer of grated cracker crumbs and cheese on top.
+Serve with a stand of grated Stilton cheese.&mdash;<i>Mrs. R. R.</i></p>
+
+<p class="recipe"><span class="smcap">Macaroni.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Macaroni.</i></p>
+
+<p>Boil one-half pound macaroni in water, with salt, one small
+onion and two blades mace.</p>
+
+<p>Put in one sweetbread, chopped fine, or the same amount of
+fresh veal, the nice part being taken.</p>
+
+<p>Boil till tender before taking it up, drain off the water and
+add one large spoonful butter, one-half pint milk, a quantity of
+<span class="pagenum"><a name="Page_228" id="Page_228">228</a></span>
+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.</p>
+
+<p>Butter a deep dish and bake the macaroni a light brown.
+Have it served with a small bowl of grated cheese, of the best
+quality, so that each one may add what they like.&mdash;<i>Mrs. M. C.</i></p>
+
+<p class="recipe"><i>Macaroni.</i></p>
+
+<p>Parboil enough macaroni to make a dish; lay alternate
+layers of macaroni, and grated cheese. Season with salt,
+pepper, and butter; add three eggs, well beaten, and enough
+milk to fill a dish. Sprinkle bread crumbs over top and bake.&mdash;<i>Mrs. R. A.</i></p>
+
+<p class="recipe"><i>Macaroni.</i></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>Then pour the stew over the top, and bake fifteen minutes.&mdash;<i>Miss
+M. B. B.</i></p>
+
+<p class="recipe"><span class="smcap">To Boil Hominy.</span></p>
+
+<p>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&mdash;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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Hominy Croquettes.</span></p>
+
+<p>To one cup cold boiled hominy, add two teaspoonfuls melted
+<span class="pagenum"><a name="Page_229" id="Page_229">229</a></span>
+butter, and stir it well, adding by degrees one cup milk, till all
+is made in a soft light paste; adding one well-beaten egg.</p>
+
+<p>Roll into oval balls with floured hands; dip in beaten egg,
+then roll in cracker crumbs and fry in hot lard.&mdash;<i>Mrs. M.</i></p>
+
+<p class="recipe"><span class="smcap">Fried Hominy.</span></p>
+
+<p>Warm the boiled hominy; add a piece of butter, a little salt,
+half a pint cream, two eggs, and flour enough to stiffen the mixture.
+Fry like mashed potatoes.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><span class="smcap">To Boil Hominy.</span></p>
+
+<p>Soak in hot water the overnight. Next morning wash out
+in two waters and boil thoroughly. A little milk added to the
+water whitens and seasons it.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Stew, Fry, or Broil Mushrooms.</span></p>
+
+<p>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.&mdash;<i>Mrs. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Sweetbread and Mushroom Pâtés.</span></p>
+
+<p>Ten sweetbreads, parboiled, skinned and all the fat removed;
+cut into small pieces. Add one even teaspoonful salt, one can of
+French mushrooms. Slice thin, add to juice one teaspoonful
+salt, one teaspoonful pepper, one saltspoonful powdered mace,
+lump of butter size of guinea egg.</p>
+
+<p>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.&mdash;<i>Mrs. R. R.</i>
+<span class="pagenum"><a name="Page_230" id="Page_230">230</a></span></p>
+
+<p class="recipe"><span class="smcap">To Stew Mushrooms.</span></p>
+
+<p>One pint mushroom buttons, three ounces fresh butter, pepper
+and salt to taste, lemon juice, one teaspoonful flour, cream
+or milk, a little nutmeg.</p>
+
+<p>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.&mdash;<i>Mrs. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Broiled Mushrooms.</span></p>
+
+<p>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.&mdash;<i>Mrs. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Fondée.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 ounces butter.</p>
+<p>4 ounces bread crumbs.</p>
+<p>8 ounces cheese.</p>
+<p>1 cup sweet milk.</p>
+<p>3 eggs.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. H. H. S.</i>
+<span class="pagenum"><a name="Page_231" id="Page_231">231</a></span></p>
+
+<p class="recipe"><span class="smcap">Welsh Rarebit.</span></p>
+
+<p>Cut up cheese fine and place in a saucepan with a little butter,
+add one or two spoonfuls beer, and boil till the cheese is well
+dissolved. Cut a slice of bread, pour on the cheese; season
+with pepper, salt, and catsup.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><span class="smcap">Rice and Egg Pâtés.</span></p>
+
+<p>Mix cold rice with well-beaten eggs, season with pepper, and
+salt.</p>
+
+<p>Then cook like scrambled egg; don't let the rice burn.</p>
+
+<p class="recipe"><span class="smcap">Tongue and Prunes.</span></p>
+
+<p>Get a fresh beef tongue, parboil and skin it. Add one
+pound prunes, one pound raisins, one-quarter pound sugar,
+spices to the taste.</p>
+
+<p>Let it stew until perfectly well cooked.</p>
+
+<p>When nearly done, add one lemon.&mdash;<i>Miss M. B. B.</i></p>
+
+<p class="recipe"><span class="smcap">To Stew Dried Apples, Peaches, Quinces, or Pears.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Fried Apples.</span></p>
+
+<p>Slice apples without peeling; cut and fry some thin slices of
+breakfast bacon until thoroughly done; remove the slices from
+the vessel, adding water to the gravy left. Put in apples and
+fry until done, sweetening to taste.&mdash;<i>Mrs. G. B.</i>
+<span class="pagenum"><a name="Page_232" id="Page_232">232</a></span></p>
+
+<p class="recipe"><span class="smcap">Spiced Apples.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>8 pounds apples pared.</p>
+<p>4 pounds sugar.</p>
+<p>1 quart vinegar.</p>
+<p>1 ounce stick cinnamon,</p>
+<p>½ ounce cloves.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Stewed Prunes.</span></p>
+
+<p>Immediately after breakfast, wash two pounds prunes in
+several waters, rubbing them in the hands.</p>
+
+<p>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.</p>
+
+<p>Excellent side dish for winter or spring.&mdash;<i>Mrs. S. T.</i></p>
+
+<hr class="l15" />
+
+<h2>EGGS.</h2>
+
+<p>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.
+<span class="pagenum"><a name="Page_233" id="Page_233">233</a></span></p>
+
+<p class="recipe"><span class="smcap">Boiled Eggs.</span></p>
+
+<p>Let the water be boiling when you put the eggs in it, and let
+the eggs boil three minutes after putting them in.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Soft-boiled Eggs.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Scrambled Eggs.</span></p>
+
+<p>Beat four eggs very light. Add a teacup milk, thickened
+with a teaspoonful flour. Have the pan very hot, put in a
+tablespoonful butter, pour in the eggs, and scramble quickly.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><i>Scrambled Eggs.</i></p>
+
+<p>Wash the pan with hot water and soap. Wipe dry. Grease
+with a little lard. Break into this the eggs, adding a lump of
+butter and a little salt. Stir till done.&mdash;<i>Mrs. B.</i></p>
+
+<p class="recipe"><span class="smcap">Eggs for Breakfast.</span></p>
+
+<p>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.&mdash;<i>Mrs. A. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">Egg Cups&mdash;A Breakfast Dish.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_234" id="Page_234">234</a></span>
+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.&mdash;<i>Mrs. A. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">Omelette.</span></p>
+
+<p>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.&mdash;<i>Miss E. P.</i></p>
+
+<p class="recipe"><i>Omelette.</i></p>
+
+<p>Boil one pint milk in a shallow vessel.</p>
+
+<p>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.&mdash;<i>Mrs. J. D.</i></p>
+
+<p class="recipe"><i>Omelette.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>6 eggs beaten very light.</p>
+<p>2 ounces butter.</p>
+<p>Salt and pepper to the taste.</p>
+<p>Chopped parsley or celery.</p>
+</div>
+</div>
+
+<p>Fry a light brown in a well buttered pan. Some minced
+ham or oysters improve the flavor.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><i>Omelette.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 eggs beaten separately.</p>
+<p>3 tablespoonfuls cream.</p>
+<p>Salt and pepper to the taste.&mdash;<i>Mrs. G. W. P.</i></p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_235" id="Page_235">235</a></span></p>
+
+<p class="recipe"><span class="smcap">Omelette Soufflé.</span></p>
+
+<p>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.&mdash;<i>Mrs. M. E. L. W.</i></p>
+
+<p class="recipe"><span class="smcap">Mock Omelette.</span></p>
+
+<p>Two cups bread crumbs soaked all night in one and one-half
+cup milk. Add, next morning, three eggs, whites lightly
+stirred in; pepper, one teaspoonful salt.&mdash;<i>Mrs. E. W.</i></p>
+
+<p class="recipe"><span class="smcap">Ham Omelette.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 ounce minced ham.</p>
+<p>A little pepper.</p>
+<p>Eggs beaten very light and fried in lard.&mdash;<i>Miss E. W.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Cheese Omelette.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 eggs beaten to a thick froth.</p>
+<p>½ teacup grated cracker.</p>
+<p>3 tablespoonfuls grated cheese.</p>
+</div>
+</div>
+
+<p>Cook in a frying-pan with butter.
+Some persons add chopped thyme and parsley.&mdash;<i>Mrs. P.</i></p>
+
+<p class="recipe"><span class="smcap">German Omelette.</span></p>
+
+<p>3 eggs (yolks and whites beaten separately).</p>
+
+<p>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.
+<span class="pagenum"><a name="Page_236" id="Page_236">236</a></span>
+It is an improvement to mix one-third of the frothed whites
+with the yolks before pouring into the pan.&mdash;<i>Mrs. M. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Poached Eggs.</span></p>
+
+<p>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&mdash;never pepper, as some persons do not use it, and it
+mars the appearance of the dish.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Eggs with Toast.</span> (<i>A Spring Dish.</i>)</p>
+
+<p>Cut bread in squares, and toast a light brown. Poach eggs
+nicely, place each one on a piece of toast. Pour melted butter
+over them, and serve.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Rumble Eggs.</span></p>
+
+<p>Beat up three eggs with two ounces fresh butter or well
+washed salt butter. Add a teaspoonful cream or new milk.
+Put all in a saucepan and stir over the fire five minutes. When,
+it rises up, dish it immediately on toast.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><span class="smcap">Ham and Eggs.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_237" id="Page_237">237</a></span></p>
+
+<p class="recipe"><span class="smcap">Ham and Egg Pudding.</span> (<i>A Spring Dish.</i>)</p>
+
+<div class="block-container">
+<div class="ings">
+<p>6 eggs beaten very light.</p>
+<p>A light pint of flour.</p>
+<p>A pint of milk.</p>
+<p>A small piece of butter.</p>
+<p>Salt and pepper to the taste.</p>
+</div>
+</div>
+
+<p>Sprinkle some slices of boiled ham (both fat and lean) with
+pepper, and lay them across a deep dish that has been greased.
+Then pour the pudding batter over the bacon and bake quickly.
+<i>Mrs. V. P. M.</i></p>
+
+<p class="recipe"><span class="smcap">Eggs à la Crême.</span></p>
+
+<p>Six eggs boiled hard and chopped fine, and stale bread. Put
+in a dish alternate layers of chopped egg and grated bread.
+When the dish is full, pour on one pint boiling milk seasoned
+with salt, pepper, and one tablespoonful butter. Bake a light
+brown.&mdash;<i>Miss N.</i></p>
+
+<p class="recipe"><span class="smcap">Baked Eggs for Dinner.</span></p>
+
+<p>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.&mdash;<i>Mrs. A. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">Egg Pie.</span></p>
+
+<p>Take six hard-boiled eggs, slice, season with salt, pepper, and
+butter, bake in a paste, top and bottom.</p>
+
+<p class="recipe"><span class="smcap">Stuffed Eggs.</span></p>
+
+<p>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.&mdash;<i>Mrs. D. P.</i>
+<span class="pagenum"><a name="Page_238" id="Page_238">238</a></span></p>
+
+<hr class="l15" />
+
+<h2>VEGETABLES.</h2>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">To Boil Green Peas.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Cook Asparagus.</span></p>
+
+<p>As soon as you get the asparagus from market or your garden,
+<span class="pagenum"><a name="Page_239" id="Page_239">239</a></span>
+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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>To Cook Asparagus.</i></p>
+
+<p>Wash well, scrape, cut off the tough end, tie up in bunches
+and put in boiling water with a spoonful of salt. Boil thirty
+minutes or till tender. Lay it on slices of toast in a dish, pour
+melted butter over it, and serve hot.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Boil Beets.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Bake Onions.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">To Cook Onions.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">To Fry Onions.</span></p>
+
+<p>Wash and slice them. Chop fine, put in a frying-pan and
+cover with water. Simmer till the water is dried up, then fry
+<span class="pagenum"><a name="Page_240" id="Page_240">240</a></span>
+brown, with a large slice of fat pork. Add pepper and salt.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Dress Raw Onions.</span></p>
+
+<p>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.</p>
+
+<p>Lay a large lump of ice on top, and garnish with curled parsley;
+which, eaten after onions, is said to remove the scent from
+the breath.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Radishes.</span></p>
+
+<p>As soon as taken from the ground, put in cold water. Then
+put red and white radishes alternately in a dish of fanciful design,
+ornamenting with curled parsley, in the centre and around
+the edges.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Celery.</span></p>
+
+<p>Wash carefully and put in cold water to keep crisp till dinner.
+Remove all the green, as nothing is so ornamental as the
+pure white leaves of bleached celery. If the ends of the stalks
+have been broken, split and curl them.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Boil Snaps.</span></p>
+
+<p>Early in the morning, string round, tender snaps. Throw
+into water and set in a cool place, till an hour before dinner,
+when they must be drained and thrown into a pot where the
+bacon is boiling.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Boil Snaps Without Bacon.</span></p>
+
+<p>Prepare as above directed. Boil an hour in hot water, adding
+a little salt, just before they are done. Drain and serve with
+pepper, fresh butter and a little cream.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Stew Cymlings</span> (<i>or Squash, as it is sometimes called</i>).</p>
+
+<p>Peel and boil till tender. Run through a colander. To a pint
+<span class="pagenum"><a name="Page_241" id="Page_241">241</a></span>
+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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Fry Cymlings.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Cymlings Fried with Bacon.</span></p>
+
+<p>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.&mdash;<i>Mrs. G. B.</i></p>
+
+<p class="recipe"><span class="smcap">Cymling Fritters.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Cymling Pudding.</span></p>
+
+<p>Boil young cymlings, mash and run through a colander. Add
+one teacup of milk, three eggs, a large lump of butter, pepper
+and salt.</p>
+
+<p>Put in a buttered deep dish, and bake a light brown. For
+a change, you might line the dish with thin slices of buttered
+bread, pour in the cymling batter and put some pieces of butter
+and grated cracker on top.&mdash;<i>Mrs. M. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">To Boil Green Corn.</span></p>
+
+<p>Strip off the outer shucks, leaving only the thin white ones.
+Cut off the ends. Throw into boiling water. Boil an hour.
+<span class="pagenum"><a name="Page_242" id="Page_242">242</a></span>
+Strip off the silk with the shuck. Cut from the cob while hot.
+Sprinkle over salt, add a tablespoonful fresh butter and serve
+hot.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Corn Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint milk.</p>
+<p>3 eggs, whites and yolks beaten separately.</p>
+<p>3 tablespoonfuls melted butter.</p>
+<p>1 dessertspoonful white sugar.</p>
+<p>1 heaping teaspoonful cornstarch or flour.</p>
+<p>1 teaspoonful salt.</p>
+<p>6 ears of corn.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Corn pudding.</i></p>
+
+<p>One dozen large ears corn. Cut off the top of the grain, scrape
+with a knife, so as to get the heart of the grain without the
+husk. Season with a teacup of cream, a large tablespoonful butter,
+salt and pepper to the taste. Bake in a dish.&mdash;<i>Mrs. Dr. E.</i></p>
+
+<p class="recipe"><span class="smcap">Corn Fritters.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 dozen ears corn.</p>
+<p>6 eggs, beaten well.</p>
+<p>3 tablespoonfuls flour</p>
+<p>Salt to the taste.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. Dr. J.</i>
+<span class="pagenum"><a name="Page_243" id="Page_243">243</a></span></p>
+
+<p class="recipe"><i>Corn Fritters.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>8 large ears of corn, cut three times (not grated).</p>
+<p>2 eggs.</p>
+<p>1 teacup sweet milk (or more, if the corn is not juicy).</p>
+<p>2 teaspoonfuls flour.</p>
+<p>Salt and pepper to taste.</p>
+</div>
+</div>
+
+<p>Make the mixture the consistency of a soft batter, and fry in
+lard or butter.&mdash;<i>Mrs. A. W.</i></p>
+
+<p class="recipe"><span class="smcap">Corn Fritters for Breakfast.</span></p>
+
+<p>Make a batter as you would for fritters, put in pepper, salt,
+lard, or butter, add to a quart of batter, a pint of corn, cut from
+the cob, and fry.&mdash;<i>Mrs. A. P.</i></p>
+
+<p class="recipe"><span class="smcap">Baked Tomatoes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart peeled and sliced tomatoes (not scalded).</p>
+<p>1 cup sugar.</p>
+<p>1 tablespoonful butter.</p>
+<p>1 dessertspoonful salt.</p>
+<p>1 teaspoonful black pepper.</p>
+<p>1 roll of bread.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Baked Tomatoes.</i></p>
+
+<p>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
+<span class="pagenum"><a name="Page_244" id="Page_244">244</a></span>
+on them. Spread on top a layer of heavily buttered light
+bread, and bake.&mdash;<i>Mrs. M. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Stewed Tomatoes.</span></p>
+
+<p>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.</p>
+
+<p>Stew till free from lumps and perfectly done. Pour in a
+deep dish, sift powdered crackers over it, and serve.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Stewed Tomatoes.</i></p>
+
+<p>Scald and peel the tomatoes, chop fine, season with salt,
+pepper, onion, and a little sugar. Put in some pieces of buttered
+light bread, cut up very fine. Add a lump of butter, and
+stew in a saucepan.&mdash;<i>Mrs. V. P. M.</i></p>
+
+<p class="recipe"><span class="smcap">Tomato Omelette.</span></p>
+
+<p>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.&mdash;<i>Mrs. I. G.</i></p>
+
+<p class="recipe"><span class="smcap">Fried Tomatoes.</span></p>
+
+<p>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.&mdash;<i>Mrs. C. L. T.</i></p>
+
+<p class="recipe"><span class="smcap">Ropa Viga.</span></p>
+
+<p>Select fine ripe tomatoes. Pour boiling water over them so
+<span class="pagenum"><a name="Page_245" id="Page_245">245</a></span>
+as to remove the skins readily. Put them in a pan of melted
+butter, with some pepper and salt. Shred cold meat or fowl
+over them. Fry sufficiently, and serve hot.&mdash;<i>Mrs. A. D.</i></p>
+
+<p class="recipe"><span class="smcap">Tomato Toast.</span></p>
+
+<p>Put some canned tomatoes in a frying pan with a little
+butter and salt. Cook lightly and pour over slices of toasted
+bread, buttered and softened with cream.&mdash;<i>Mrs. Dr. G.</i></p>
+
+<p class="recipe"><span class="smcap">To dress Raw Tomatoes.</span></p>
+
+<p>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.&mdash;<i>Mrs. R. L. O.</i></p>
+
+<p class="recipe"><i>To dress Raw Tomatoes.</i></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Lima Beans.</span></p>
+
+<p>Shell and throw into cold water. Put in boiling water an
+hour before dinner; add some salt; when tender, drain off the
+water and add a tablespoonful fresh butter. Beans are seldom
+cooked enough.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Lima Beans.</i></p>
+
+<p>Shell and lay in cold water. Boil thoroughly, and then stew
+a little with butter, pepper, salt, and cream.&mdash;<i>Mrs. R.</i>
+<span class="pagenum"><a name="Page_246" id="Page_246">246</a></span></p>
+
+<p class="recipe"><span class="smcap">Succotash.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint shelled Lima beans.</p>
+<p>1 quart green corn, cut from the cob.</p>
+<p>1 quart tomatoes, prepared and seasoned as for baking.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Fry Cucumbers.</span></p>
+
+<p>Peel, cut lengthwise in thick slices and lay in water till just
+before dinner. Wipe dry, sprinkle with pepper and salt, dip
+in beaten egg, sift over pounded cracker and fry with the cover
+on till light brown. Prepare exactly as egg-plant.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Dress Cucumbers Raw.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Okra.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">To Boil Irish Potatoes.</span></p>
+
+<p>Old potatoes must be nicely peeled and dropped in boiling
+water, covered with a lid and boiled hard half an hour. Then
+drain off the water and set by the fire. This makes them
+mealy.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_247" id="Page_247">247</a></span></p>
+
+<p class="recipe"><span class="smcap">Creamed Potatoes.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Potato Snow.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Irish Potato Chips.</span></p>
+
+<p>Shave the raw potatoes with a cabbage cutter. Drop the
+pieces, one at a time, into boiling lard, and fry a rich brown.
+Sprinkle a little salt over them.&mdash;<i>Mrs. R. L. O.</i></p>
+
+<p class="recipe"><span class="smcap">To Fry Sliced Potatoes.</span></p>
+
+<p>Peel and slice thin. Dry well in a cloth. Fry in lard, stirring
+till crisp. Take up and lay on a sieve to drain. Sprinkle
+a little salt over them.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Potato Cakes.</span></p>
+
+<p>Mash potatoes, just boiled. Add salt, pepper, butter, and
+cream, make into cakes, and fry brown on both sides.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Potato Pudding.</span></p>
+
+<p>May be made by putting potatoes prepared exactly as above
+directed, in a pudding dish, and baking.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Potato Hash.</span></p>
+
+<p>Cut cold boiled potatoes in slices. Put in a pan with boiling
+<span class="pagenum"><a name="Page_248" id="Page_248">248</a></span>
+water, adding pepper, salt, and butter. Stew till thick, and
+serve.&mdash;<i>Mrs. Dr. G.</i></p>
+
+<p class="recipe"><span class="smcap">To Boil Sweet Potatoes.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">To Fry Sweet Potatoes.</span></p>
+
+<p>Parboil and cut in thick slices, sprinkling over them pepper,
+salt, and sugar. Fry with a slice of fat pork. Take from the
+pan, sift over them pounded cracker, and serve.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Cook Inferior Sweet Potatoes.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Dress Yams.</span></p>
+
+<p>Steam them till done, peel and slice them. Put in a buttered
+baking-dish a layer of yam, on which put sugar and some lumps
+of butter. Fill up the dish in this way, and when full, pour
+over it milk or cream, and bake brown.&mdash;<i>Mrs. Dr. P. C.</i></p>
+
+<p class="recipe"><span class="smcap">To Stew Egg-plants.</span></p>
+
+<p>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.</p>
+
+<p>Purple egg-plants are best.&mdash;<i>Mrs. M.</i>
+<span class="pagenum"><a name="Page_249" id="Page_249">249</a></span></p>
+
+<p class="recipe"><span class="smcap">To Fry Egg-plant.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Egg-plant Pudding.</span></p>
+
+<p>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.</p>
+
+<p>Bake in an earthen dish twenty minutes.&mdash;<i>Mrs. R. L. O.</i></p>
+
+<p class="recipe"><span class="smcap">To Bake Egg-plant.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Burr Artichokes.</span></p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">To Stew Parsnips.</span></p>
+
+<p>Peel and slice parsnips. Boil them in a covered vessel with
+slices of nice pork, until done, adding salt and pepper to taste.&mdash;<i>Mrs. G. B.</i></p>
+
+<p class="recipe"><span class="smcap">To Fry Parsnips.</span></p>
+
+<p>Peel and parboil the parsnips. Slice lengthwise, and fry with
+fat pork, sprinkling over them salt, pepper, and sugar. Grate
+<span class="pagenum"><a name="Page_250" id="Page_250">250</a></span>
+bread crumbs over it and serve. Salsify may be cooked the
+same way.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Cook Parsnips.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">To Cook Salsify.</span></p>
+
+<p>Wash, trim, scrape the roots and cut them up fine. Boil till
+tender, mash and season with pepper, salt, bread crumbs, butter,
+and milk. Put in a dish and bake brown.&mdash;<i>Mrs. A. P.</i></p>
+
+<p class="recipe"><span class="smcap">To Stew Salsify.</span></p>
+
+<p>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</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teacup vinegar.</p>
+<p>1 teacup water.</p>
+<p>1 tablespoonful sugar.</p>
+<p>1 tablespoonful butter.</p>
+<p>Salt and pepper to taste.</p>
+</div>
+</div>
+
+<p>Just before serving, add the yolk of an egg, beaten up and
+mixed with a little water. The seasoning above given is for
+one quart salsify.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Another Way to Stew Salsify.</i></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Fry Salsify.</span></p>
+
+<p>Prepare as for stewing. When perfectly tender, run through
+a colander. Add grated cracker, two eggs, well beaten, one
+<span class="pagenum"><a name="Page_251" id="Page_251">251</a></span>
+tablespoonful vinegar, one tablespoonful butter, one teaspoonful
+salt, one teaspoonful sugar, a little pepper. Make into oval
+cakes, roll in grated cracker, and fry a light brown.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Boil Cabbage with Bacon.</span></p>
+
+<p>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&mdash;a pod
+of red pepper boiled with it will make it more wholesome and
+improve the flavor of both bacon and cabbage.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Cabbage Boiled without Bacon.</span></p>
+
+<p>Prepare exactly as directed in the foregoing recipe.</p>
+
+<p>Boil an hour in a large pot of boiling water. Drain, chop
+fine, add a tablespoonful butter, the same of cream, the same of
+pepper-vinegar, and salt and pepper to your taste.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Cabbage Pudding.</span></p>
+
+<p>Boil nice, hard, white cabbage with good bacon.</p>
+
+<p>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.</p>
+
+<p>Pour in a buttered deep dish; put on top dusted pepper,
+bits of fresh butter, and grated cracker or stale bread.</p>
+
+<p>Bake a light brown.&mdash;<i>Mrs. M. C. C.</i></p>
+
+<p class="recipe"><i>Cabbage Pudding.</i></p>
+
+<p>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.&mdash;<i>Mrs.
+McD.</i></p>
+
+<p class="recipe"><span class="smcap">Warm Slaw.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_252" id="Page_252">252</a></span>
+to melt. Salt and pepper the cabbage and put it in the oven
+with the butter. Mix half a teacup of cream with the same
+quantity of vinegar, pour it over the cabbage and heat thoroughly.&mdash;<i>Mrs. S. G.</i></p>
+
+<p class="recipe"><i>Warm Slaw.</i></p>
+
+<p>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.</p>
+
+<p class="recipe"><i>Warm Slaw.</i></p>
+
+<p>Wash the cabbage, cut fine and put on the fire with enough
+water to keep it from burning.</p>
+
+<p>When sufficiently tender, have ready a dressing made of vinegar,
+pepper, salt, mustard, a spoonful of butter rolled in flour,
+and beaten eggs, all thoroughly mixed. Stir this quickly in the
+cabbage and let it boil up.&mdash;<i>Mrs. Col. W.</i></p>
+
+<p class="recipe"><span class="smcap">Fried Cabbage.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Cauliflower.</span></p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Spinach.</span></p>
+
+<p>Pick and soak several hours in cold water. Drain and shake
+<span class="pagenum"><a name="Page_253" id="Page_253">253</a></span>
+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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Turnip Salad.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Turnips.</span></p>
+
+<p>Boil and mash through a colander. Season with a cup cream,
+spoonful butter, pepper, and salt, and stew quite dry. Then
+you may bake them.&mdash;<i>Mrs. Col. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Stew Turnips.</span></p>
+
+<p>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.&mdash;<i>Mrs. C. M. A.</i></p>
+
+<p class="recipe"><span class="smcap">Resipee for cukin kon-feel Pees.</span></p>
+
+<p>Gether your pees 'bout sun-down. The folrin day, 'bout
+leven o'clock, gowge out your pees with your thum nale, like
+<span class="pagenum"><a name="Page_254" id="Page_254">254</a></span>
+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. <i>Stop!</i> Never,
+while thar is a pee in the dish.&mdash;<i>Mozis Addums.</i></p>
+
+<p class="recipe"><span class="smcap">Cornfield or Black Eye Peas.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Boil Dried Peas.</span></p>
+
+<p>Soak in boiling water the night before. Then next day parboil
+and drain. Put in fresh water with a piece of middling or
+ham, and boil till tender.&mdash;<i>Mrs. Col. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Boil Dried Lima, or other Beans.</span></p>
+
+<p>Soak overnight. Next morning, soak in fresh water till two
+hours before dinner, when boil steadily in a covered saucepan
+two hours. Drain and add a large spoonful fresh butter, and a
+little salt.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Corn Put up in Brine.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_255" id="Page_255">255</a></span>
+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.&mdash;<i>Mrs. S. T.</i></p>
+
+<hr class="l15" />
+
+<h2>PICKLES AND CATSUPS.</h2>
+
+<p>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.</p>
+
+<p>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&mdash;though
+the pickles or catsup must be poured from it the
+instant it is taken from the fire, or they will canker.</p>
+
+<p>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.</p>
+
+<p>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.
+<span class="pagenum"><a name="Page_256" id="Page_256">256</a></span></p>
+
+<p class="recipe"><span class="smcap">Pickle Vinegar.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 gallons cider vinegar.</p>
+<p>4 ounces white pepper, beaten.</p>
+<p>4 ounces whole allspice.</p>
+<p>4 ounces mustard-seed.</p>
+<p>2 ounces ground mustard.</p>
+<p>2 ounces of mace.</p>
+<p>2 ounces of turmeric.</p>
+<p>2 ounces of white ginger.</p>
+<p>2 ounces of garlic.</p>
+<p>2 ounces of horseradish.</p>
+<p>2 gills of celery-seed.</p>
+<p>2 sliced lemons.</p>
+<p>5 pounds of sugar.</p>
+</div>
+</div>
+
+<p>This ought to be prepared several months before using, and
+always kept on hand ready for use.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Pickle Vinegar.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 gallons vinegar.</p>
+<p>1 pint black mustard-seed.</p>
+<p>4 ounces ginger.</p>
+<p>3 ounces allspice.</p>
+<p>1 ounce cloves.</p>
+<p>4 ounces whole black pepper.</p>
+<p>1 ounce celery-seed.</p>
+<p>3 pounds brown sugar.</p>
+<p>2 handfuls scraped horseradish.</p>
+<p>1 handful garlic.</p>
+<p>3 sliced lemons.</p>
+</div>
+</div>
+
+<p>Make in May, and sun all summer.&mdash;<i>Mrs. D. R.</i></p>
+
+<p class="recipe"><span class="smcap">Vinegar for Pickles.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 gallons vinegar.</p>
+<p>1 cup bruised ginger.</p>
+<p>1 cup black mustard-seed.</p>
+<p><span class="pagenum"><a name="Page_257" id="Page_257">257</a></span></p>
+<p>1 cup garlic.</p>
+<p>½ cup black pepper.</p>
+<p>1 cup celery-seed.</p>
+<p>½ cup of mace.</p>
+<p>½ cup of cloves.</p>
+<p>½ cup of turmeric.</p>
+<p>2   pounds brown sugar.</p>
+<p>1   pod red pepper.</p>
+<p>1   handful horseradish.&mdash;<i>Mrs. P. W.</i></p>
+</div>
+</div>
+
+<p>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&mdash;well
+pressed out&mdash;and then put into the pickle vinegar, will soon be
+ready for use.&mdash;<i>Mrs. J. J. C.</i></p>
+
+<p class="recipe"><span class="smcap">Yellow Pickle Vinegar.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 gallons of pure cider vinegar.</p>
+<p>1 pint black mustard-seed.</p>
+<p>1 pint white mustard-seed.</p>
+<p>2 ounces ground mustard.</p>
+<p>4 ounces white ginger.</p>
+<p>3 ounces pepper.</p>
+<p>3 ounces allspice.</p>
+<p>1 ounce mace.</p>
+<p>1 ounce cloves.</p>
+<p>2 ounces turmeric.</p>
+<p>1 large handful horseradish.</p>
+<p>1 handful garlic.</p>
+<p>1 spoonful salt.</p>
+<p>1 gill celery-seed.</p>
+<p>6 lemons.</p>
+<p>5 pounds sugar.</p>
+</div>
+</div>
+
+<p>The liquid should be mixed in the spring, and set in the sun.&mdash;<i>Mrs. T. M. C.</i>
+<span class="pagenum"><a name="Page_258" id="Page_258">258</a></span></p>
+
+<p class="recipe"><span class="smcap">Ingredients to One Gallon Green Pickle.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 pounds of sugar.</p>
+<p>½ ounce of mace, full weight, and beaten.</p>
+<p>½ ounce of black pepper, full weight, and beaten.</p>
+<p>1 ounce ginger, light weight, and beaten.</p>
+<p>½ ounce allspice, light weight.</p>
+<p>&#8533; ounce cloves, light weight.</p>
+<p>½ tablespoonful salt, light weight.</p>
+<p>½ ounce celery-seed, light weight.</p>
+<p>2&#8533; ounces cinnamon, beaten.&mdash;<i>Mrs. Dr. P. C.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Preparing Pickles.</span></p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Yellow Pickle.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 gallons vinegar.</p>
+<p>2 pounds sugar.</p>
+<p>1 ounce turmeric.</p>
+<p>3 ounces allspice.</p>
+<p>1 ounce cloves.</p>
+<p>1 ounce mace.</p>
+<p>1 pint mustard-seed.</p>
+<p>2 tablespoonfuls celery-seed.</p>
+</div>
+</div>
+
+<p>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
+<span class="pagenum"><a name="Page_259" id="Page_259">259</a></span>
+cold; squeeze dry and hang in the sun; when bleached, throw
+in plain vinegar, then into the spiced vinegar.&mdash;<i>Mrs. P.</i></p>
+
+<p class="recipe"><i>Yellow Pickle.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2½ gallons vinegar.</p>
+<p>7 pounds sugar.</p>
+<p>1 pound white mustard-seed.</p>
+<p>1 bottle mustard.</p>
+<p>1 pound white ginger.</p>
+<p>½ pound white pepper.</p>
+<p>½ pound turmeric.</p>
+<p>2 ounces nutmeg.</p>
+<p>2 ounces allspice.</p>
+<p>2 ounces cloves.</p>
+<p>2 ounces celery-seed.</p>
+</div>
+</div>
+
+<p>Pound them all before putting in the vinegar, add one pound
+scraped horseradish, half-dozen lemons sliced.</p>
+
+<p>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.&mdash;<i>Mrs. J. T. A.</i></p>
+
+<p class="recipe"><i>Yellow Pickle.</i></p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 pounds brown sugar.</p>
+<p>½ ounce mace.</p>
+<p>½ ounce allspice.</p>
+<p>½ ounce cloves.</p>
+<p><span class="pagenum"><a name="Page_260" id="Page_260">260</a></span></p>
+<p>4 tablespoonfuls mixed mustard.</p>
+<p>1 teacup black peppercorn.</p>
+<p>4 tablespoonfuls ground ginger.</p>
+<p>2 tablespoonfuls celery-seed.</p>
+</div>
+</div>
+
+<p>Boil till clear.&mdash;<i>Mrs. S. B.</i></p>
+
+<p class="recipe"><i>Yellow Pickle.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 gallons cider vinegar.</p>
+<p>4 ounces beaten white pepper.</p>
+<p>4 ounces whole allspice.</p>
+<p>4 ounces white mustard-seed.</p>
+<p>4 ounces black mustard-seed.</p>
+<p>2 ounces mace.</p>
+<p>2 ounces turmeric.</p>
+<p>2 ounces white ginger.</p>
+<p>2 ounces ground mustard.</p>
+<p>3 ounces garlic.</p>
+<p>3 ounces horseradish.</p>
+<p>2 gills celery-seed.</p>
+<p>4 sliced lemons.</p>
+<p>5 pounds brown sugar.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Yellow Pickled Cabbage.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 ounce turmeric.</p>
+<p>1 gill black pepper.</p>
+<p>1 gill celery-seed.</p>
+<p>A few cloves.</p>
+<p>A few pieces of ginger.</p>
+<p><span class="pagenum"><a name="Page_261" id="Page_261">261</a></span></p>
+<p>4 tablespoonfuls made mustard.</p>
+<p>½ ounce mace.</p>
+<p>2 pounds sugar.</p>
+<p>1 tablespoonful allspice.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. W. H. M.</i></p>
+
+<p class="recipe"><span class="smcap">A quick way to make Yellow Pickle.</span></p>
+
+<p>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.</p>
+
+<p>Boil until the cabbage is tender. Put it in stone jars and
+keep it closely covered. It is fit for use the day after it is
+made.&mdash;<i>Mrs. J. C. W.</i></p>
+
+<p class="recipe"><span class="smcap">Yellow Pickle.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 ounces black mustard-seed.</p>
+<p>2 ounces white mustard-seed.</p>
+<p>2 ounces celery-seed.</p>
+<p>1 ounce coriander.</p>
+<p>1 ounce white pepper.</p>
+<p>1 ounce green ginger.</p>
+<p>2 ounces turmeric.</p>
+<p>1 pound brown sugar.</p>
+</div>
+</div>
+
+<p>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,
+<span class="pagenum"><a name="Page_262" id="Page_262">262</a></span>
+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.&mdash;<i>Mrs. J. B. D.</i></p>
+
+<p class="recipe"><span class="smcap">Cabbage Pickle for Present Use.</span></p>
+
+<p>Boil the cabbage in salt and water till tender; lay them on
+dishes, drain or press them in a towel.</p>
+
+<p>Boil together two gallons strong vinegar.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint white mustard-seed.</p>
+<p>4 ounces ginger.</p>
+<p>3 ounces black pepper.</p>
+<p>3 ounces allspice.</p>
+<p>1 ounce mace.</p>
+<p>1 ounce cloves.</p>
+<p>1 ounce turmeric.</p>
+<p>1 large handful horseradish.</p>
+<p>1 large handful garlic.</p>
+<p>1 ounce celery-seed.</p>
+<p>2 pounds brown sugar.</p>
+</div>
+</div>
+
+<p>Pour it over the cabbage boiling hot. If you have no garlic,
+use one pint onions chopped fine.&mdash;<i>Mrs. H.</i></p>
+
+<p class="recipe"><span class="smcap">Cut Cabbage Pickle.</span></p>
+
+<p>Fill the jar with cut cabbage. To every gallon of cabbage put
+one handful horseradish.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 tablespoonfuls black pepper.</p>
+<p>½ tablespoonful red pepper.</p>
+<p><span class="pagenum"><a name="Page_263" id="Page_263">263</a></span></p>
+<p>3 tablespoonfuls coriander-seed.</p>
+<p>3 tablespoonfuls celery-seed.</p>
+<p>2 tablespoonfuls mace.</p>
+<p>2 tablespoonfuls allspice.</p>
+<p>1 dozen cloves.</p>
+<p>½ teacup made mustard.</p>
+<p>4 tablespoonfuls white mustard-seed.</p>
+<p>1 pound sugar.</p>
+<p>4 or 5 sliced onions.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. S. M.</i></p>
+
+<p class="recipe"><span class="smcap">Chopped Cabbage Pickle.</span></p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 small cut onion.</p>
+<p>1 pound brown sugar.</p>
+<p>1 small box mustard.</p>
+<p>½ pound white mustard-seed.</p>
+<p>1 small cup grated horseradish.</p>
+<p>½ ounce mace.</p>
+<p>1 tablespoonful ground black pepper.</p>
+<p>2 ounces celery-seed.</p>
+<p>1 ounce turmeric.</p>
+</div>
+</div>
+
+<p>Chopped celery and nasturtiums, if they can be had. Mix
+<span class="pagenum"><a name="Page_264" id="Page_264">264</a></span>
+all, and cover with cold vinegar. If necessary, add more vinegar
+after it has stood awhile.&mdash;<i>Mrs. C. N.</i></p>
+
+<p class="recipe"><span class="smcap">Green Pickle.</span></p>
+
+<p>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.</p>
+
+<p>When ready to make your pickle, drain off <i>every drop</i> 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 <i>three</i> 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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 pounds brown sugar.</p>
+<p>1 tablespoonful allspice.</p>
+<p>1 tablespoonful of cinnamon.</p>
+<p>1 tablespoonful of ginger.</p>
+<p>1 tablespoonful of black pepper, all pounded.</p>
+<p>20 drops oil of cloves, or 3 ounces of cloves.</p>
+<p>1 ounce celery-seed.</p>
+<p>1 pod red pepper.</p>
+<p>2 tablespoonfuls grated horseradish.&mdash;<i>Mrs. C.</i></p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_265" id="Page_265">265</a></span></p>
+
+<p class="recipe"><i>Green Pickles.</i></p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teacup black pepper.</p>
+<p>1 teacup allspice.</p>
+<p>½ teacup of ginger.</p>
+<p>½ teacup of mace.</p>
+<p>½ teacup of cloves, all beaten, but not fine.</p>
+<p>2 heads of cabbage chopped fine.</p>
+<p>2 teacups horseradish.</p>
+<p>8 onions chopped fine.</p>
+<p>1 quart mustard seed.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>This makes very superior pickle.&mdash;<i>Miss S. S. V.</i></p>
+
+<p class="recipe"><i>Green Pickle</i> [<i>3 gallons</i>].</p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 ounces mace.</p>
+<p>½ pound ginger, scalded and sliced.</p>
+<p>2 ounces cloves.</p>
+<p>2 ounces cinnamon.</p>
+<p>2 ounces long pepper.</p>
+<p>2 ounces black pepper.</p>
+<p>2 ounces allspice.</p>
+<p>1 ounce nutmeg.</p>
+<p>¼ pound horseradish scraped, sliced, but not <i>dried</i>.</p>
+<p>1 ounce turmeric.</p>
+<p>4 ounces black mustard-seed.</p>
+<p>1 ounce coriander-seed.</p>
+<p><span class="pagenum"><a name="Page_266" id="Page_266">266</a></span></p>
+<p>2 ounces garlic, or onion.</p>
+<p>2 pounds brown sugar.</p>
+</div>
+</div>
+
+<p>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&mdash;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.</p>
+
+<p>The spices must be bruised or beaten tolerately fine before
+putting with pickles; and a little salad oil added is an improvement.&mdash;<i>Mrs. P. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Cucumbers or other small Pickles.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 gallons vinegar.</p>
+<p>3 tablespoonfuls ginger.</p>
+<p>2 tablespoonfuls celery-seed.</p>
+<p>1 tablespoonful cinnamon.</p>
+<p>2 tablespoonfuls turmeric.</p>
+<p>1 tablespoonful horseradish.</p>
+<p>1 tablespoonful garlic.</p>
+<p>2 tablespoonfuls pepper.</p>
+<p>1 teaspoonful cloves.</p>
+<p>1 teaspoonful of mace.</p>
+<p>1 teaspoonful of allspice; all the spices must be pulverized.</p>
+</div>
+</div>
+
+<p>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
+<span class="pagenum"><a name="Page_267" id="Page_267">267</a></span>
+vegetables in plain vinegar before putting in the spiced vinegar.</p>
+
+<p>Gherkins and snaps are made in the same way as cucumbers&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><span class="smcap">Pickled Cucumbers.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ gallon vinegar.</p>
+<p>3 pounds brown sugar.</p>
+<p>2 tablespoonfuls cloves.</p>
+<p>2 tablespoonfuls allspice.</p>
+<p>2 tablespoonfuls mustard.</p>
+<p>2 tablespoonfuls celery.</p>
+<p>1 tablespoonful white ginger.</p>
+<p>1 tablespoonful cinnamon.</p>
+<p>1 tablespoonful black pepper.</p>
+<p>2 pods green pepper.</p>
+<p>4 lemons sliced.</p>
+<p>A little horseradish.</p>
+<p>12 onions, and as many cucumbers as the vinegar will well cover.</p>
+</div>
+</div>
+
+<p>Boil all together until the cucumbers are tender, and they
+will be ready for use in a week or so. To green the fruit: line
+your brass kettle with grape-leaves, and then pour weak vinegar
+on the cucumbers, cover with leaves, and boil a little while.&mdash;<i>Mrs. E. I.</i></p>
+
+<p class="recipe"><span class="smcap">Cucumber Pickle.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 gallons good vinegar.</p>
+<p>1 cup bruised ginger.</p>
+<p>1 cup mustard-seed.</p>
+<p>1 cup garlic.</p>
+<p>2 onions chopped fine.</p>
+<p>½ teacup black pepper.</p>
+<p>1 teacup celery-seed.</p>
+<p>½ ounce mace.</p>
+<p>½ ounce cloves.</p>
+<p>½ ounce turmeric.</p>
+<p><span class="pagenum"><a name="Page_268" id="Page_268">268</a></span></p>
+<p>1 pod red pepper.</p>
+<p>1 handful horseradish.</p>
+<p>3 pounds brown sugar.</p>
+</div>
+</div>
+
+<p>After greening the cucumbers, put them in plain vinegar for
+a few days. Then boil the spices in one gallon of the vinegar,
+and pour it over the pickle boiling hot. Do this twice; it will
+be ready for use in a week.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Boiled Cucumber Pickle.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. C. C. McP.</i></p>
+
+<p class="recipe"><span class="smcap">Pickled Cucumbers.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_269" id="Page_269">269</a></span>
+jars tight; throw in the vinegar and keep in a dry place. A
+bladder and linen cloth are nice to be over the pots.&mdash;<i>Mrs. G. P.</i></p>
+
+<p class="recipe"><span class="smcap">Sweet Cucumber Pickle.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. M.</i></p>
+
+<p class="recipe"><span class="smcap">Cucumber Sweet Pickle.</span></p>
+
+<p>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.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">To Pickle Ripe Cucumbers.</span></p>
+
+<p>Take them yellow, but not too ripe, scrape the seeds well
+out; lay them in salt and water twenty-four hours, then make
+syrup same as for peaches; in a week scald the vinegar again.&mdash;<i>Mrs. C.</i></p>
+
+<p class="recipe"><span class="smcap">Green Tomato Pickle.</span></p>
+
+<p>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.&mdash;<i>Mrs. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">Green Tomato Pickle.</span></p>
+
+<p>Slice and chop green tomatoes, until you have one gallon.
+<span class="pagenum"><a name="Page_270" id="Page_270">270</a></span>
+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.&mdash;<i>Mrs. L. P.</i></p>
+
+<p class="recipe"><i>Green Tomato Pickle.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>One peck tomatoes sliced.</p>
+<p>One dozen onions.</p>
+</div>
+</div>
+
+<p>Sprinkle with salt, and lay by twenty-four hours; then drain
+them.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 pounds sugar to one gallon vinegar.</p>
+<p>1½ ounces ground pepper.</p>
+<p>1 ounce whole cloves.</p>
+<p>1 ounce mustard-seed.</p>
+<p>1 ounce allspice.</p>
+<p>1 cup mustard, mixed.</p>
+</div>
+</div>
+
+<p>Put all in a kettle, with vinegar enough to cover; boil till
+tender.&mdash;<i>Mrs. S. B.</i></p>
+
+<p class="recipe"><span class="smcap">To make Green Tomato Sauce.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>16 pounds tomatoes.</p>
+<p>7 pints good cider vinegar.</p>
+<p>4 pounds brown sugar.</p>
+<p>½ pint celery-seed.</p>
+<p>½ pint mustard-seed.</p>
+<p>1½ pints onions, cut fine.</p>
+<p>1 teacup ground mustard.</p>
+<p>½ ounce mace.</p>
+<p>2 ounces cinnamon.</p>
+<p>1 ounce allspice.</p>
+<p><span class="pagenum"><a name="Page_271" id="Page_271">271</a></span></p>
+<p>½ ounce cloves.</p>
+<p>¼ pound black pepper.</p>
+</div>
+</div>
+
+<p>Put all of the spices in the vinegar, and boil one hour. Then
+put in the tomatoes, which you must slice the night before, and
+put one layer of salt and one of tomatoes. Drain the water off,
+and boil the tomatoes in the spiced vinegar till done.&mdash;<i>Mrs. Dr. S.</i></p>
+
+<p class="recipe"><span class="smcap">Green Tomato Sauce.</span></p>
+
+<p>Peel and slice the tomatoes. To two gallons add:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>5 tablespoonfuls ground mustard.</p>
+<p>2½ tablespoonfuls ground black pepper.</p>
+<p>2 tablespoonfuls ground allspice.</p>
+<p>2 tablespoonfuls ground cloves.</p>
+<p>3 gills white mustard-seed.</p>
+<p>1 gill celery-seed.</p>
+<p>1 gill salt.</p>
+<p>1 pint onions, chopped fine.</p>
+<p>2 quarts brown sugar.</p>
+<p>2 quarts vinegar.</p>
+</div>
+</div>
+
+<p>Beat all the spices, except the mustard-seed, and boil together
+until thick as marmalade.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Green Tomato Sauce.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 gallons tomatoes, sliced.</p>
+<p>3 tablespoonfuls salt.</p>
+<p>3 gills of mustard-seed, whole.</p>
+<p>2½ tablespoonfuls pepper.</p>
+<p>1½ tablespoonfuls allspice.</p>
+<p>3 tablespoonfuls mustard, beaten smooth.</p>
+<p>1 teaspoonful cloves.</p>
+<p>1 teaspoonful cinnamon.</p>
+<p>1 teaspoonful celery-seed.</p>
+<p>1 pint onions, chopped fine.</p>
+<p>1 quart sugar.</p>
+<p>2 ½ quarts vinegar.</p>
+</div>
+</div>
+
+<p>Mix thoroughly and boil till done.&mdash;<i>Mrs. P. McG.</i>
+<span class="pagenum"><a name="Page_272" id="Page_272">272</a></span></p>
+
+<p class="recipe"><span class="smcap">Sweet Tomato Pickle.</span></p>
+
+<p>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.</p>
+
+<p>Scald the tomatoes and pour on boiling hot.&mdash;<i>Mrs. J. H. F.</i></p>
+
+<p class="recipe"><i>Sweet Tomato Pickle.</i></p>
+
+<p>Boil green tomatoes in strong ginger tea for ten minutes.
+Then take out, and to every two pounds add one quart of vinegar,
+one pound sugar, cinnamon, cloves and mace to your taste.&mdash;<i>Mrs. P.</i></p>
+
+<p class="recipe"><i>Sweet Tomato Pickle.</i></p>
+
+<p>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.&mdash;<i>Mrs. Dr. P. C.</i></p>
+
+<p class="recipe"><span class="smcap">To make Piccalilli.</span></p>
+
+<p>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.</p>
+
+<p>Mix thoroughly in a stone jar and cover with vinegar, making
+a hole in the centre to let the vinegar to the bottom.&mdash;<i>Mrs. B.</i></p>
+
+<p class="recipe"><span class="smcap">Ripe Tomato Pickle.</span></p>
+
+<p>Puncture the tomato with a thorn or straw. Put a layer of
+tomatoes, with onions cut up. Sprinkle salt on them, then put
+<span class="pagenum"><a name="Page_273" id="Page_273">273</a></span>
+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.&mdash;<i>Mrs. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Tomato Marmalade or Sauce for Meats.</span></p>
+
+<p>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.</p>
+
+<p>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&mdash;<i>Mrs. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Hyden Salad.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 gallon cabbage.</p>
+<p>½ gallon green tomatoes.</p>
+<p>¼ gallon onions,&mdash;all chopped fine.</p>
+<p>4 tablespoonfuls salt.</p>
+<p>2 tablespoonfuls ginger.</p>
+<p>2 tablespoonfuls cloves.</p>
+<p>1 tablespoonful cinnamon.</p>
+<p>2 tablespoonfuls mustard.</p>
+<p>1½ pounds brown sugar.</p>
+<p>Plenty of celery-seed.</p>
+<p>½ gallon strong vinegar.</p>
+</div>
+</div>
+
+<p>Boil the whole one-half hour.&mdash;<i>Mrs. H. D.</i></p>
+
+<p class="recipe"><i>Hyden Salad.</i></p>
+
+<p>Cut one gallon cabbage as for slaw, one-half gallon green tomatoes.
+Cut up one pint green pepper, taking out the seed carefully
+<span class="pagenum"><a name="Page_274" id="Page_274">274</a></span>
+and cutting up the pod (do not use the seed), one quart
+onions cut up, and the water pressed from them and thrown
+away.</p>
+
+<p>Mix all these, and sprinkle through them 2 tablespoonfuls
+salt, and let them stand over night. Then take:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 pounds sugar.</p>
+<p>3 large spoonfuls ginger.</p>
+<p>3 large spoonfuls turmeric.</p>
+<p>3 spoonfuls celery-seed.</p>
+<p>3 spoonfuls ground mustard.</p>
+<p>2 spoonfuls allspice.</p>
+<p>2 spoonfuls cinnamon.</p>
+<p>1 spoonful cloves.</p>
+<p>1 spoonful mace.</p>
+</div>
+</div>
+
+<p>Beat all fine, and mix with the salad; pour over the whole
+three quarts good vinegar, and simmer for twenty minutes.
+Ready for use very soon, and very good.&mdash;<i>Mrs. C. M. A.</i></p>
+
+<p class="recipe"><i>Hyden Salad.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 gallon cabbage, chopped fine.</p>
+<p>½ gallon green tomatoes, chopped fine.</p>
+<p>½ pint green pepper, chopped fine.</p>
+<p>1 pint onions, chopped fine.</p>
+</div>
+</div>
+
+<p>Sprinkle salt, and let it stand overnight; next morning, pour
+boiling water over, and squeeze dry. Take:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 ounces ginger.</p>
+<p>4 tablespoonfuls ground mustard.</p>
+<p>1 ounce cinnamon.</p>
+<p>1 ounce cloves.</p>
+<p>2 ounces turmeric.</p>
+<p>1 ounce celery-seed.</p>
+<p>2 pounds sugar.</p>
+<p>2 spoonfuls salt.</p>
+<p>½ gallon vinegar. Boil ten minutes.&mdash;<i>Mrs. H.</i></p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_275" id="Page_275">275</a></span></p>
+
+<p class="recipe"><i>Hyden Salad.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Cut up fine, 1 gallon cabbage.</p>
+<p>½ gallon green tomatoes.</p>
+<p>½ pint green pepper.</p>
+<p>1 quart onions minced, the juice thrown away.</p>
+</div>
+</div>
+
+<p>Add to all these:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 tablespoonfuls ground mustard.</p>
+<p>2 tablespoonfuls ginger.</p>
+<p>1 tablespoonful cinnamon.</p>
+<p>1 tablespoonful cloves.</p>
+<p>2 ounces of turmeric.</p>
+<p>1 ounce celery-seed.</p>
+<p>2 pounds sugar.</p>
+<p>2 tablespoonfuls salt.</p>
+</div>
+</div>
+
+<p>Mix all well together, add one-half gallon good vinegar, and
+boil slowly twenty minutes. Take the seed out of the green
+pepper. Make late in the summer.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><i>Hyden Salad.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 gallon of finely chopped cabbage.</p>
+<p>1½ gallon green tomatoes.</p>
+<p>1 pint green peppers&mdash;½ pint will do.</p>
+<p>1 quart onions.</p>
+<p>½ pint horseradish.</p>
+<p>1 pound sugar.</p>
+<p>½ gallon vinegar.</p>
+<p>4 tablespoonfuls ground mustard.</p>
+<p>2 tablespoonfuls ginger.</p>
+<p>1 tablespoonful cloves.</p>
+<p>1 tablespoonful cinnamon.</p>
+<p>1 tablespoonful celery-seed.</p>
+<p>2 spoonfuls salt.</p>
+</div>
+</div>
+
+<p>Beat the spice well, mix all together well, and boil fifteen
+minutes.
+<span class="pagenum"><a name="Page_276" id="Page_276">276</a></span></p>
+
+<p>Black peppers can be used instead of the green, one tablespoonful
+ground.&mdash;Mrs. <i>E. C. G.</i></p>
+
+<p class="recipe"><span class="smcap">Oil Mangoes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound race ginger, well soaked, beaten and dried.</p>
+<p>1 pound horseradish.</p>
+<p>1 pound white mustard-seed.</p>
+<p>1 pound black mustard-seed.</p>
+<p>2 ounces ground mustard.</p>
+<p>2 ounces black pepper.</p>
+<p>2 ounces turmeric.</p>
+<p>2 ounces cloves.</p>
+<p>½ ounce mace.</p>
+<p>1 ounce celery-seed.</p>
+<p>2 pounds sugar.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. T. C.</i></p>
+
+<p class="recipe"><span class="smcap">To Make Oil Mangoes.</span></p>
+
+<p>Put the mangoes in strong brine for five days. Wash them,
+and remove the seed.</p>
+
+<p>Stuffing for the same.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1½ pound white mustard-seed.</p>
+<p>¼ pound pounded ginger.</p>
+<p>½ pound black pepper, pounded.</p>
+<p>4 tablespoonfuls celery-seed.</p>
+<p>3 ounces mace.</p>
+</div>
+</div>
+
+<p>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
+<span class="pagenum"><a name="Page_277" id="Page_277">277</a></span>
+the mangoes under the vinegar, and watch them closely. It is
+well to scald the vinegar in the spring.&mdash;<i>Mrs. H. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Green Mangoes.</span></p>
+
+<p>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.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><span class="smcap">Mangoes.</span></p>
+
+<p>To a three-gallon jar of mangoes prepared for the vinegar,
+take:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teacup black pepper.</p>
+<p>1 ounce allspice.</p>
+<p>½ ounce ginger.</p>
+<p>½ ounce mace.</p>
+<p>½ ounce cloves, beat well, but not fine.</p>
+<p>Take one head of raw cabbage.</p>
+<p>8 onions.</p>
+<p>2 teacups of horseradish.</p>
+<p>1 quart of mustard-seed.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>It takes five pounds of sugar for a three-gallon jar. The balance
+of the sugar mix with the spice and vinegar enough to
+cover the pickle.&mdash;<i>Mrs. H. C.</i></p>
+
+<p class="recipe"><span class="smcap">Stuffing for Sixty Mangoes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound black mustard-seed.</p>
+<p>1 pound white mustard-seed.</p>
+<p>2 pounds chopped onion.</p>
+<p>1 ounce mace.</p>
+<p><span class="pagenum"><a name="Page_278" id="Page_278">278</a></span></p>
+<p>1 ounce nutmeg.</p>
+<p>2 handfuls black pepper.</p>
+<p>1 ounce turmeric, well mixed with cold water.</p>
+<p>Pound the mace, nutmeg, and pepper.</p>
+<p>1 cup sweet oil.</p>
+<p>½ pound English mustard.</p>
+<p>4 pounds brown sugar.</p>
+</div>
+</div>
+
+<p>Mix all these well together, throwing in little bits of mango
+or cucumbers.</p>
+
+<p class="recipe"><span class="smcap">Peach Mangoes.</span></p>
+
+<p>Pour boiling salt water over the peaches&mdash;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&mdash;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.&mdash;<i>Mrs. C. C.</i></p>
+
+<p class="recipe"><i>Peach Mangoes.</i></p>
+
+<p>Remove the stones from large white Heath peaches by cutting
+in halves. Stuff them with white mustard-seed, a little
+pounded mace, turmeric, and celery-seed. Sew them up, and
+drop them in with the yellow cabbage.&mdash;<i>Mrs. H. T.</i></p>
+
+<p class="recipe"><i>Peach Mangoes.</i></p>
+
+<p>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:</p>
+
+<p>Chop up some of the peaches, add a large quantity of white
+<span class="pagenum"><a name="Page_279" id="Page_279">279</a></span>
+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.&mdash;<i>Miss S.</i></p>
+
+<p class="recipe"><i>Peach Mangoes.</i></p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Pepper Mangoes.</span></p>
+
+<p>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.</p>
+
+<p>Take hard cabbage, chop them very fine, and to every quart of
+cabbage, add</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 tablespoonful salt.</p>
+<p>1 tablespoonful pulverized black pepper.</p>
+<p>2 tablespoonfuls white mustard-seed.</p>
+<p>1 teaspoonful ground mustard.</p>
+</div>
+</div>
+
+<p>Mix all this well together, drain the peppers, and stuff them
+with the mixture, and replace the cap.</p>
+
+<p>Pack them closely in a stone jar, with the small end downwards.
+Do this until the jar is filled; then pour on them strong
+<span class="pagenum"><a name="Page_280" id="Page_280">280</a></span>
+cold vinegar. They are ready for use in three weeks. You
+can use spices and sugar, if preferred.&mdash;<i>Mrs. W. A. S.</i></p>
+
+<p class="recipe"><span class="smcap">To Pickle Walnuts.</span></p>
+
+<p>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&mdash;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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Walnut Pickle.</span></p>
+
+<p>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&mdash;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.&mdash;<i>Mrs. C. C.</i></p>
+
+<p class="recipe"><i>Walnut Pickle.</i></p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>7 ounces ginger.</p>
+<p>7 ounces of garlic.</p>
+<p>7 ounces of salt.</p>
+<p>7 ounces of horseradish.</p>
+<p>½ ounce red pepper.</p>
+<p><span class="pagenum"><a name="Page_281" id="Page_281">281</a></span></p>
+<p>½ ounce of orange peel.</p>
+<p>½ ounce of mace.</p>
+<p>½ ounce of cloves, all boiled in 1 gallon strong vinegar.</p>
+<p>1 ounce black pepper also.&mdash;<i>Mrs. J. H. F.</i></p>
+</div>
+</div>
+
+<p class="recipe"><i>Walnut Pickle.</i></p>
+
+<p>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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Pickle Martinas.</span></p>
+
+<p>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.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>A cupful black pepper.</p>
+<p>1 cupful ginger.</p>
+<p>½ cupful black mustard-seed.</p>
+<p>3 tablespoonfuls of beaten cloves.</p>
+<p>3 onions sliced fine.</p>
+<p>1 pod red pepper.</p>
+<p>3 pounds brown sugar.</p>
+</div>
+</div>
+
+<p>Pour them over the pickle, and fill with cold vinegar.&mdash;<i>Mrs. S. D.</i></p>
+
+<p class="recipe"><span class="smcap">Pickled Martinas.</span></p>
+
+<p>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:
+<span class="pagenum"><a name="Page_282" id="Page_282">282</a></span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>A large handful of scraped horseradish.</p>
+<p>1 cup allspice.</p>
+<p>½ cup black pepper.</p>
+<p>1 cup of ginger.</p>
+<p>½ cup of black mustard.</p>
+<p>3 large spoonfuls of cloves, all beaten.</p>
+<p>3 onions sliced.</p>
+<p>1 pod red pepper.</p>
+<p>3 pounds brown sugar.</p>
+</div>
+</div>
+
+<p>Pour it over the martinas, and fill up with cold vinegar.&mdash;<i>Miss
+E. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Pickle Martinas.</span></p>
+
+<p>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.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 large handful of sliced horseradish.</p>
+<p>1 teacup of allspice.</p>
+<p>½ cup of black pepper.</p>
+<p>½ cup of mustard-seed (black).</p>
+<p>2 tablespoonfuls cloves.</p>
+<p>2 pounds brown sugar.</p>
+<p>3 or four onions, sliced.</p>
+</div>
+</div>
+
+<p>The spices to be beaten, but not too fine. This quantity fills
+a two-gallon jar.&mdash;<i>Mrs. J. J. M.</i></p>
+
+<p class="recipe"><span class="smcap">Chow-Chow Pickle.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ peck green tomatoes.</p>
+<p>2 large cabbages.</p>
+<p>15 onions.</p>
+<p>25 cucumbers.</p>
+<p>1 plate horseradish.</p>
+<p>½ pound mustard-seed.</p>
+<p><span class="pagenum"><a name="Page_283" id="Page_283">283</a></span></p>
+<p>1 ounce celery-seed.</p>
+<p>2 ounces ground pepper.</p>
+<p>2 ounces turmeric.</p>
+<p>½ ounce cinnamon.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. R. A.</i></p>
+
+<p class="recipe"><span class="smcap">Chow-Chow.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ peck onions.</p>
+<p>½ peck green tomatoes.</p>
+<p>5 dozen cucumbers.</p>
+</div>
+</div>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 ounce mace.</p>
+<p>1 ounce white mustard-seed.</p>
+<p>1 ounce celery-seed.</p>
+<p>1 ounce turmeric.</p>
+<p>1 ounce whole cloves.</p>
+<p>3 tablespoonfuls ground mustard.</p>
+<p>2 pounds brown sugar.</p>
+<p>1 stalk horseradish, grated fine.</p>
+</div>
+</div>
+
+<p>Cover all with one gallon and one pint of strong vinegar, and
+boil thirty minutes.&mdash;<i>Miss E. T.</i></p>
+
+<p class="recipe"><i>Chow-Chow.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ peck onions.</p>
+<p>½ peck green tomatoes.</p>
+<p>3 dozen large cucumbers.</p>
+<p>4 large green peppers.</p>
+<p>½ pint small peppers, red and green.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_284" id="Page_284">284</a></span></p>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 ounce mace.</p>
+<p>1 ounce black pepper.</p>
+<p>1 ounce white mustard-seed.</p>
+<p>1 ounce turmeric.</p>
+<p>½ ounce cloves.</p>
+<p>½ ounce celery-seed.</p>
+<p>3 tablespoonfuls made mustard.</p>
+<p>2 pounds brown sugar.</p>
+<p>With a little horseradish.</p>
+</div>
+</div>
+
+<p>Cover with vinegar, and boil till tender, a half-hour or more.
+When cold, ready for use.&mdash;<i>Mrs. C. N.</i></p>
+
+<p class="recipe"><span class="smcap">Chow-Chow Pickle.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 gallon chopped cabbage.</p>
+<p>4 onions.</p>
+<p>2 pounds brown sugar.</p>
+<p>2 pints strong vinegar.</p>
+<p>2 tablespoonfuls black pepper.</p>
+<p>2 tablespoonfuls of allspice.</p>
+<p>2 tablespoonfuls of celery-seed.</p>
+<p>½ pint mustard-seed.</p>
+<p>1 tablespoonful ground mustard.</p>
+</div>
+</div>
+
+<p>The cabbage and onions must stand in strong salt and water
+two hours, then place in a brass kettle, with the vinegar and
+spices, and sugar; boil until syrup is formed. Excellent.&mdash;<i>Mrs. J. H. F.</i></p>
+
+<p class="recipe"><span class="smcap">Chow-Chow.</span></p>
+
+<p>The recipe is for one gallon pickle; for more, the quantities
+must be increased, of course. The ingredients consist of:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>¼ peck green tomatoes.</p>
+<p>1 large head of cabbage.</p>
+<p><span class="pagenum"><a name="Page_285" id="Page_285">285</a></span></p>
+<p>6 large onions.</p>
+<p>1 dozen cucumbers.</p>
+<p>½ pint grated horseradish</p>
+<p>½ pound white mustard-seed.</p>
+<p>½ ounce celery-seed.</p>
+<p>A few small onions.</p>
+<p>½ teacup ground pepper.</p>
+<p>Turmeric, ground cinnamon.</p>
+<p>A little brown sugar.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. O. B.</i></p>
+
+<p class="recipe"><span class="smcap">Leesburg Chow-Chow.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ peck green tomatoes.</p>
+<p>2 large heads cabbage.</p>
+<p>15 large white onions.</p>
+<p>25 cucumbers.</p>
+</div>
+</div>
+
+<p>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:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint grated horseradish.</p>
+<p>½ pint small white onions.</p>
+<p>½ pound white mustard-seed.</p>
+<p>1 ounce celery-seed.</p>
+<p>½ teacup ground black pepper.</p>
+<p>½ teacup turmeric.</p>
+<p>½ teacup cinnamon.</p>
+</div>
+</div>
+
+<p>Pour over one and a half gallons boiling hot vinegar. Boil
+this vinegar for three mornings; the third morning, mix with
+two boxes mustard, three pounds brown sugar, and half-pint
+sweet oil.&mdash;<i>Mrs. J. B. D.</i>
+<span class="pagenum"><a name="Page_286" id="Page_286">286</a></span></p>
+
+<p class="recipe"><span class="smcap">Sweet Pickle Peaches.</span></p>
+
+<p>Powder cloves, mace, and allspice, and mix well together.</p>
+
+<p>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.&mdash;<i>Mrs. D. R.</i></p>
+
+<p class="recipe"><span class="smcap">To Pickle Peaches.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound peaches.</p>
+<p>½ pound sugar.</p>
+<p>1 pint vinegar.</p>
+</div>
+</div>
+
+<p>Mace, cloves, cinnamon; boil the ingredients every day, for
+six days, and pour over the peaches.&mdash;<i>Mrs. F. D. G.</i></p>
+
+<p class="recipe"><span class="smcap">Spiced Peaches.</span></p>
+
+<p>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.</p>
+
+<p>Cherries can be pickled in the same way.&mdash;<i>Mrs. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Peaches to Pickle.</span></p>
+
+<p>Make a syrup with one quart vinegar and three pounds
+sugar; peel the peaches and put them in the vinegar, and let
+boil very little. Take out the fruit, and let the vinegar boil
+half an hour, adding cinnamon, cloves, and allspice.&mdash;<i>Mrs. A. H.</i></p>
+
+<p class="recipe"><span class="smcap">Pickled Peaches</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_287" id="Page_287">287</a></span>
+on the peaches; boil till nearly soft, then take out and boil the
+vinegar a little longer, and pour over the fruit.&mdash;<i>Mrs. G. P.</i></p>
+
+<p class="recipe"><i>Pickled Peaches.</i></p>
+
+<p>Put the peaches in strong brine, and let them remain three or
+four days; take them out, and wipe them dry; put them in a
+pot with allspice, pepper, ginger, and horseradish; boil some
+turmeric in your vinegar. Pour it on hot.&mdash;<i>Miss E. T.</i></p>
+
+<p class="recipe"><span class="smcap">Peach, Pear, Quince and Apple Pickle.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound fruit.</p>
+<p>½ pound sugar</p>
+<p>½ pint vinegar.</p>
+</div>
+</div>
+
+<p>Dissolve sugar and vinegar together; put a small quantity of
+fruit; boil until you can stick a straw through it. Season with
+cinnamon and mace. Rescald the vinegar, and pour over the
+fruit for nine mornings.&mdash;<i>Mrs. Dr. J.</i></p>
+
+<p class="recipe"><span class="smcap">Sweet Pickle.</span> (<i>Honolulu Melon.</i>)</p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 pints vinegar, very clear.</p>
+<p>4 pints sugar.</p>
+<p>1 ounce cloves.</p>
+<p>1 ounce cinnamon.</p>
+</div>
+</div>
+
+<p>Put all to boil, then drop in the melons, as much as the vinegar
+will cover, and boil fifteen minutes. Put them in jars, and every
+day, for two or three days, pour off the vinegar, boil it over, and
+pour on the pickles until they seem done.&mdash;<i>Mrs. M. W. T.</i></p>
+
+<p class="recipe"><span class="smcap">Cantaloupe Pickle.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_288" id="Page_288">288</a></span>
+day pour off, and boil the syrup until it thickens a little, and
+return to the fruit boiling-hot.&mdash;<i>Mrs. F. F. F.</i></p>
+
+<p class="recipe"><i>Cantaloupe Pickle.</i></p>
+
+<p>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.</p>
+
+<p>Boil the syrup, put in the fruit and boil until clear; then take
+out the fruit, boil a few minutes longer, and pour it on the
+pickles, hot. When cold, it is ready for use.&mdash;<i>Mrs. E. I.</i></p>
+
+<p class="recipe"><i>Cantaloupe Pickle.</i></p>
+
+<p>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.&mdash;<i>Mrs. R. P.</i></p>
+
+<p class="recipe"><span class="smcap">Ripe Muskmelon Pickles.</span></p>
+
+<p>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.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Sweet Watermelon Pickle.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_289" id="Page_289">289</a></span>
+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.&mdash;<i>Mrs. L. W. C.</i></p>
+
+<p class="recipe"><span class="smcap">Watermelon Pickle.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 pounds watermelon rind.</p>
+<p>2 pounds sugar.</p>
+<p>1 pint vinegar.</p>
+<p>Mace, cloves, cinnamon, and ginger to the taste.</p>
+</div>
+</div>
+
+<p>Peel the rind and cut in pieces; boil in ginger tea till clear,
+then throw in cold water overnight. Next morning make a
+syrup and preserve the rind; just before taking off the fire,
+pour in the vinegar.&mdash;<i>Mrs. A. T.</i></p>
+
+<p class="recipe"><span class="smcap">Watermelon Rind Pickle.</span></p>
+
+<p>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.&mdash;<i>Mrs. C. C.
+McP.</i></p>
+
+<p class="recipe"><span class="smcap">Pickle of Watermelon Rind.</span></p>
+
+<p>Cut in pieces and soak the rind in weak salt and water for
+twenty-four hours&mdash;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.&mdash;<i>Mrs.
+Dr. P. C.</i></p>
+
+<p class="recipe"><span class="smcap">Pickled Plums.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>7 pounds sweet blue plums.</p>
+<p>4 pounds brown sugar.</p>
+<p><span class="pagenum"><a name="Page_290" id="Page_290">290</a></span></p>
+<p>2 ounces stick cinnamon.</p>
+<p>2 ounces whole cloves.</p>
+<p>1 quart vinegar.</p>
+</div>
+</div>
+
+<p>Put a layer of plums and spice alternately; scald the vinegar
+and sugar together; pour it on the plums; repeat for two or
+three days, the last time scalding plums and syrup together.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Pickle Damsons.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Miss D. D.</i></p>
+
+<p class="recipe"><span class="smcap">Sweet Pickle.</span></p>
+
+<p>Boil in three quarts of vinegar four or five pounds sugar, one
+ounce cinnamon, one ounce allspice, one ounce mace, one-half
+ounce cloves, and pour all over fourteen pounds damsons or
+peeled peaches.&mdash;<i>Mrs. O. B.</i></p>
+
+<p class="recipe"><span class="smcap">German Pickle.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ pound white sugar.</p>
+<p>1 pound damsons.</p>
+<p>1 pint vinegar.</p>
+<p>1 teaspoonful cloves.</p>
+<p>A few sticks of cinnamon.</p>
+</div>
+</div>
+
+<p>Make a syrup with vinegar, sugar and spices, then drop in a
+few of the damsons at a time. Scald them until the skins crack,
+laying each quantity in a dish till all are done. Fill the jars
+three-fourths full, and pour in the syrup.&mdash;<i>Mrs. R. L. P.</i>
+<span class="pagenum"><a name="Page_291" id="Page_291">291</a></span></p>
+
+<p class="recipe"><span class="smcap">Damson Pickle.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>7 pounds fruit.</p>
+<p>1 ounce cinnamon.</p>
+<p>1 ounce cloves.</p>
+<p>1 ounce mace.</p>
+<p>1 ounce celery-seed.</p>
+<p>3 pounds brown sugar.</p>
+</div>
+</div>
+
+<p>Spices to be beaten fine; put them in the jar, sprinkling the
+spice through in layers. Boil one quart vinegar with the sugar,
+and pour over the fruit and spices. Repeat the scalding of the
+vinegar for four days.&mdash;<i>Mrs. C. N.</i></p>
+
+<p class="recipe"><span class="smcap">Composition Pickle.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 gallon chopped cabbage.</p>
+<p>½ gallon green tomatoes, sliced.</p>
+<p>½ gallon cucumbers.</p>
+<p>1 quart onions.</p>
+</div>
+</div>
+
+<p>all finely chopped. Let them stew several hours, then drain
+off the water. Add:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 tablespoonfuls ground mustard.</p>
+<p>2 tablespoonfuls ginger.</p>
+<p>1 ounce cloves.</p>
+<p>2 ounces turmeric.</p>
+<p>2 ounces celery seed.</p>
+<p>2 pounds brown sugar.</p>
+<p>2 spoonfuls salt.</p>
+<p>½ gallon strong vinegar; boil twenty minutes.&mdash;<i>Mrs. C. C.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Ragoût Pickle.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 gallons chopped cabbage.</p>
+<p>2 gallons green or ripe tomatoes.</p>
+<p>5 tablespoons of mustard, ground.</p>
+<p>3 gills mustard-seed.</p>
+<p>2 tablespoonfuls allspice.</p>
+<p><span class="pagenum"><a name="Page_292" id="Page_292">292</a></span></p>
+<p>2 teaspoonfuls cloves.</p>
+<p>1 gill salt.</p>
+<p>1 pint chopped onions.</p>
+<p>1 pound brown sugar.</p>
+<p>Some chopped celery, or celery-seed.</p>
+<p>3 quarts good cider vinegar.</p>
+</div>
+</div>
+
+<p>Boil all well together, and it is ready for use.&mdash;<i>Miss E. T.</i></p>
+
+<p class="recipe"><span class="smcap">Kentucky Pickle.</span></p>
+
+<p>Take green tomatoes, cabbage, and onions, about equal quantities&mdash;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&mdash;then season with red and black pepper, mustard-seed,
+celery-seed, cloves, sugar.</p>
+
+<p>Pack in jars, and cover with strong cold vinegar.&mdash;<i>Mrs. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">French Pickles.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 peck green tomatoes.</p>
+<p>¼ peck onions.</p>
+<p>¼ pound white mustard-seed.</p>
+<p>1 ounce allspice.</p>
+<p>1 ounce cloves.</p>
+<p>1 bottle mixed mustard.</p>
+<p>2 tablespoonfuls black pepper.</p>
+<p>1 tablespoonful cayenne.</p>
+<p>1 ounce celery-seed.</p>
+<p>1 pound brown sugar.</p>
+</div>
+</div>
+
+<p>Slice the tomatoes and lay them in salt for twelve hours; pour
+off the brine.</p>
+
+<p>Slice the onions, and put a layer of onions, tomatoes, spices
+and sugar into a bell-metal kettle, until the ingredients are
+all in. Pour in vinegar until well covered, and boil for one
+hour.&mdash;<i>Mrs. Dr. S.</i></p>
+
+<p class="recipe"><i>French Pickle.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 gallon cabbage.</p>
+<p>½ gallon green tomatoes.</p>
+<p><span class="pagenum"><a name="Page_293" id="Page_293">293</a></span></p>
+<p>1 quart onions.</p>
+<p>6 pods green pepper, without the seed.</p>
+<p>3 tablespoonfuls ground mustard, or seed.</p>
+<p>1 tablespoonful ginger.</p>
+<p>1 tablespoonful horseradish.</p>
+<p>1 tablespoonful cinnamon.</p>
+<p>1 tablespoonful cloves.</p>
+<p>2 tablespoonfuls salt.</p>
+<p>1 tablespoonful celery.</p>
+<p>¼ pound sugar.</p>
+<p>½ gallon vinegar.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. M.
+McN.</i></p>
+
+<p class="recipe"><span class="smcap">Spanish Pickle.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 dozen large cucumbers.</p>
+<p>4 large green peppers.</p>
+<p>½ peck onions.</p>
+<p>½ peck green tomatoes.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. J. J. M.</i></p>
+
+<p class="recipe"><span class="smcap">Onion Pickle.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_294" id="Page_294">294</a></span>
+day or two, then put them in vinegar prepared as for cabbage
+pickle.&mdash;<i>Mrs. Dr. J.</i></p>
+
+<p class="recipe"><span class="smcap">Pickled Onions.</span></p>
+
+<p>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.&mdash;<i>Mrs. A. H.</i></p>
+
+<p class="recipe"><span class="smcap">Lemon Pickle.</span></p>
+
+<p>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.&mdash;<i>Mrs. A.</i></p>
+
+<p class="recipe"><span class="smcap">Pickling Fifty Lemons.</span></p>
+
+<p>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.</p>
+
+<p>All the spices, except mustard-seed, must be pulverized.&mdash;<i>Mrs. H. P. C.</i></p>
+
+<p class="recipe"><span class="smcap">Apple Pickle.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 pounds apples.</p>
+<p>2 pounds sugar.</p>
+<p>1 pint vinegar.</p>
+<p><span class="pagenum"><a name="Page_295" id="Page_295">295</a></span></p>
+<p>1 teaspoonful mace.</p>
+<p>1 tablespoonful beaten cinnamon.</p>
+<p>1 dozen cloves.</p>
+<p>2 teaspoonfuls allspice.</p>
+<p>1 tablespoonful beaten ginger.</p>
+<p>1 tablespoonful celery-seed.</p>
+</div>
+</div>
+
+<p>Boil until the apples are perfectly clear.&mdash;<i>Mrs. J. A. S.</i></p>
+
+<p class="recipe"><span class="smcap">Cherry Pickle.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. C.</i></p>
+
+<p class="recipe"><span class="smcap">Pickled Blackberries.</span></p>
+
+<p>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.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">Tomato Catsup.</span></p>
+
+<p>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.&mdash;<i>Mrs. A. A.</i></p>
+
+<p class="recipe"><i>Tomato Catsup.</i></p>
+
+<p>One-half bushel tomatoes stewed sufficiently to be strained
+<span class="pagenum"><a name="Page_296" id="Page_296">296</a></span>
+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.&mdash;<i>Mrs. C. B.</i></p>
+
+<p class="recipe"><i>Cold Tomato Catsup.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ peck ripe tomatoes.</p>
+<p>½ gallon vinegar.</p>
+<p>1 teacup salt.</p>
+<p>1 teacup mustard, ground fine.</p>
+<p>4 pods red pepper.</p>
+<p>3 tablespoonfuls black pepper.</p>
+<p>A handful celery-seed.</p>
+<p>1 cup horseradish.</p>
+</div>
+</div>
+
+<p>All of the ingredients must be cut fine, and mixed cold. Put
+in bottles, cork, and seal tight. It is better kept awhile.&mdash;<i>Mrs. P.</i></p>
+
+<p class="recipe"><i>Tomato Catsup.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 gallon pulp of tomatoes</p>
+<p>1 tablespoonful ginger.</p>
+<p>2 tablespoonfuls cloves.</p>
+<p>1 tablespoonful black pepper.</p>
+<p>2 tablespoonfuls grated horseradish.</p>
+<p>2 tablespoonfuls salt.</p>
+<p>&#8532; gallon vinegar.</p>
+</div>
+</div>
+
+<p>Boil all well together, then add three pounds sugar, and boil
+awhile.&mdash;<i>Mrs. M. S. C.</i></p>
+
+<p class="recipe"><i>Tomato Catsup.</i></p>
+
+<p>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
+<span class="pagenum"><a name="Page_297" id="Page_297">297</a></span>
+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.</p>
+
+<p>Stir all in, and let it come to a boil. Pour in one quart
+strong cider vinegar. Let it boil up once more, and take off the
+fire. Bottle, cork, and seal.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Cucumber Catsup.</span></p>
+
+<p>Pare and grate the cucumbers. To one quart of cucumbers
+add three large onions grated, one teaspoonful salt, one teaspoonful
+pepper, and as much vinegar as cucumbers. Exclude
+the air.&mdash;<i>Mrs. L. P.</i></p>
+
+<p class="recipe"><i>Cucumber Catsup.</i></p>
+
+<p>Grate three cucumbers; one onion, one pint of vinegar, one
+tablespoonful black pepper, one tablespoonful salt, one teaspoonful
+pounded celery-seed.</p>
+
+<p>Put the catsup in bottles, with large mouths; as the cucumber
+settles, and is hard to get out.&mdash;<i>Mrs. H. T.</i></p>
+
+<p class="recipe"><i>Cucumber Catsup.</i></p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><i>Cucumber Catsup.</i></p>
+
+<p>One dozen cucumbers, four large onions, four tablespoonfuls
+salt, four teaspoonfuls black pepper, one quart strong vinegar.
+Grate onions and cucumbers.&mdash;<i>Mrs. H. D.</i>
+<span class="pagenum"><a name="Page_298" id="Page_298">298</a></span></p>
+
+<p class="recipe"><span class="smcap">Walnut Catsup.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>To one gallon vinegar:</p>
+<p>Add 100 walnuts pounded.</p>
+<p>2 tablespoonfuls salt.</p>
+<p>A handful horseradish.</p>
+<p>1 cup mustard-seed, bruised.</p>
+<p>1 pint eschalots, cut fine.</p>
+<p>½ pint garlic.</p>
+<p>¼ pound allspice.</p>
+<p>¼ pound black pepper.</p>
+<p>A tablespoonful ginger.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><i>Walnut Catsup.</i></p>
+
+<p>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.&mdash;<i>Miss E. T.</i></p>
+
+<p class="recipe"><i>To make Catsup of Walnuts.</i></p>
+
+<p>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.&mdash;<i>Mrs. M. P.</i></p>
+
+<p class="recipe"><i>To make Walnut Catsup from the Leaves.</i></p>
+
+<p>Provide a jar that will hold about three gallons. Mix the
+following ingredients: common salt one pound, one-half ounce
+<span class="pagenum"><a name="Page_299" id="Page_299">299</a></span>
+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&mdash;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.&mdash;<i>Mrs. E. W.</i></p>
+
+<p class="recipe"><i>Bay Sauce.</i></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>This is an excellent sauce for fish. It will improve it to add
+a tablespoonful of ground ginger.&mdash;<i>Mrs. E. C. G.</i></p>
+
+<p class="recipe"><i>Bay Sauce.</i></p>
+
+<p>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.&mdash;<i>Mrs. H. D.</i></p>
+
+<p class="recipe"><span class="smcap">Mushroom Catsup.</span></p>
+
+<p>Take the largest mushrooms, cut off the roots, put them in a
+stone jar, with salt; mash them and cover the jar. Let them
+<span class="pagenum"><a name="Page_300" id="Page_300">300</a></span>
+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.</p>
+
+<p>Cork and seal.&mdash;<i>Mrs. C.</i></p>
+
+<p class="recipe"><i>Mushroom Sauce.</i></p>
+
+<p>After peeling, lay them on the oyster broiler and sprinkle
+with a little salt. Have ready a hot dish with butter, pepper,
+salt, and cream, and throw the mushrooms into this as they are
+taken from the broiler. A very nice sauce for steaks.&mdash;<i>Mrs. J. S.</i></p>
+
+<p class="recipe"><span class="smcap">Mushroom Catsup.</span></p>
+
+<p>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.</p>
+
+<p>Boil quickly twenty minutes. When perfectly cold, put into
+bottles, and cork well, and keep in a cool place.&mdash;<i>Mr. J. B. N.</i></p>
+
+<p class="recipe"><i>Mushroom Catsup.</i></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>Let it cool and bottle.&mdash;<i>Mrs. C. C.</i>
+<span class="pagenum"><a name="Page_301" id="Page_301">301</a></span></p>
+
+<p class="recipe"><span class="smcap">Horseradish Sauce.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Horseradish Sauce.</i></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Celery Vinegar.</span></p>
+
+<p>Pound a gill of celery-seed, put in a bottle and fill with strong
+vinegar. Shake it every day for two weeks, then strain it, and
+keep it for use. It will flavor very pleasantly with celery.&mdash;<i>Mrs.
+Dr. J.</i></p>
+
+<p class="recipe"><i>Celery Vinegar.</i></p>
+
+<p>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&mdash;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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Pepper Sauce.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 dozen peppers.</p>
+<p>Twice this quantity of cabbage.</p>
+<p>1 root of horseradish, cut up fine.</p>
+<p>1 tablespoonful mustard-seed.</p>
+<p>1 dessertspoonful cloves.</p>
+<p><span class="pagenum"><a name="Page_302" id="Page_302">302</a></span></p>
+<p>2 tablespoonfuls sugar.</p>
+<p>A little mace.</p>
+</div>
+</div>
+
+<p>Boil the spices and sugar in two quarts of best cider vinegar,
+and pour boiling hot over the cabbage and pepper.&mdash;<i>Mrs. W. A. S.</i></p>
+
+<p class="recipe"><span class="smcap">Pepper Vinegar.</span></p>
+
+<p>One dozen pods red pepper, fully ripe. Take out stems and
+cut them in two. Add three pints vinegar. Boil down to one
+quart; strain through a sieve, and bottle for use.&mdash;<i>Mrs. Dr. J.</i></p>
+
+<p class="recipe"><span class="smcap">Red Pepper Catsup.</span></p>
+
+<p>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.&mdash;<i>Mrs. G. N.</i></p>
+
+<p class="recipe"><span class="smcap">Caper Sauce.</span></p>
+
+<p>Stir in melted butter two large tablespoonfuls capers, a little
+vinegar. Nasturtiums pickled, or cucumbers cut very fine will
+be good substitutes for the capers. For boiled mutton.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><i>Caper Sauce.</i></p>
+
+<p>To one cup drawn butter add three tablespoonfuls green
+pickled capers. If prepared for boiled mutton, use half teacupful
+of the water in which it was boiled; add salt and cayenne
+pepper. Let it boil up once and serve.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Tartan Sauce.</span></p>
+
+<p>One mustardspoon of mixed mustard, salt and cayenne to the
+taste, the latter highly.
+<span class="pagenum"><a name="Page_303" id="Page_303">303</a></span></p>
+
+<p>Yolk of one raw egg, sweet-oil added very slowly, until the
+quantity is made that is desired; thin with a little vinegar.</p>
+
+<p>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&mdash;is good with trout, veal cutlets, and
+oysters.&mdash;<i>Miss E. S.</i></p>
+
+<p class="recipe"><span class="smcap">Morcan's Tartan Sauce.</span></p>
+
+<p>Put into a bowl one spoonful of dry mustard, two spoonfuls
+salt, a little cayenne pepper, yolk of one raw egg; mix these
+together.</p>
+
+<p>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&mdash;also
+cold meats, chicken or turkey.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><span class="smcap">Aromatic Mustard.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 tablespoonfuls ground mustard.</p>
+<p>1 tablespoonful flour.</p>
+<p>1 tablespoonful sugar.</p>
+<p>1 teaspoonful salt.</p>
+<p>1 teaspoonful black pepper.</p>
+<p>1 teaspoonful cloves.</p>
+<p>1 teaspoonful cinnamon.</p>
+</div>
+</div>
+
+<p>Mix smoothly with boiling vinegar, add a little salad oil, and
+let it stand several hours before using. It will keep any length
+of time.&mdash;<i>Mr. R. H. M.</i></p>
+
+<p class="recipe"><span class="smcap">To Mix Mustard.</span></p>
+
+<p>Take half a cup ground mustard, one tablespoonful sugar,
+four tablespoonfuls vinegar, olive oil, or water, whichever is
+preferred, one teaspoonful pepper, and one of salt.&mdash;<i>Mrs. P. W.</i>
+<span class="pagenum"><a name="Page_304" id="Page_304">304</a></span></p>
+
+<hr class="l15" />
+
+<h2>CAKE.</h2>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>Do not attempt to make cake without fresh eggs. Cream of
+tartar, soda and yeast powders are poor substitutes for these.</p>
+
+<p>A fresh egg placed in water will sink to the bottom.</p>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_305" id="Page_305">305</a></span>
+always try to make the cake before breakfast, or as early in the
+morning as possible.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">White Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>The whites of 20 eggs.</p>
+<p>1 pound of flour.</p>
+<p>1 pound of butter.</p>
+<p>1 pound of almonds.</p>
+</div>
+</div>
+
+<p>Use a little more flour, if the almonds are omitted.&mdash;<i>Mrs.
+Dr. S.</i></p>
+
+<p class="recipe"><i>White Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cup of butter.</p>
+<p>3 cups of sugar.</p>
+<p>1 cup of sweet milk.</p>
+<p>The whites of 5 eggs.</p>
+<p>3 cups of flour.</p>
+<p>3 teaspoonfuls cream of tartar.</p>
+<p>1 teaspoonful of soda.&mdash;<i>Mrs. D. C. K.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Superior White Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound sugar.</p>
+<p>The whites of 10 eggs.</p>
+<p>¾ pound butter.</p>
+<p>1 pound of flour.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_306" id="Page_306">306</a></span></p>
+
+<p>Flavor with lemon or rose-water, and bake in a moderate
+oven.&mdash;<i>Mrs. F. C. W.</i></p>
+
+<p class="recipe"><span class="smcap">Leighton Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint butter.</p>
+<p>1 pint cream.</p>
+<p>2 pints sugar.</p>
+<p>4 pints flour.</p>
+<p>2 teaspoonfuls essence of almonds.</p>
+<p>The whites of 12 eggs.</p>
+<p>2 teaspoonfuls yeast powder, mixed in flour.&mdash;<i>Mrs. N.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">White Mountain Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 cups flour.</p>
+<p>1 cup butter.</p>
+<p>3 cups sugar, creamed with the butter.</p>
+<p>1 cup sweet milk.</p>
+<p>2 small teaspoonfuls cream of tartar.</p>
+<p>1 small teaspoonful of soda.</p>
+<p>Whites of 10 eggs beaten very light.</p>
+</div>
+</div>
+
+<p>Bake in jelly-cake pans; when cold, make an icing of whites
+of three eggs and one pound of sugar. Grate cocoanut over
+each layer of icing.&mdash;<i>Mrs. P. McG.</i></p>
+
+<p class="recipe"><i>White Mountain Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound sugar.</p>
+<p>½ pound butter.</p>
+<p>¾ pound of flour.</p>
+<p>1 large teaspoonful essence of bitter almonds.</p>
+<p>Whites of 10 eggs, whipped very stiff.</p>
+</div>
+</div>
+
+<p>Cream butter and sugar, put next the eggs, then the flour,
+lastly the flavoring.&mdash;<i>Mrs. D. C. K.</i></p>
+
+<p class="recipe"><i>White Mountain Cake.</i></p>
+
+<p>Make four or five thicknesses of cake, as for jelly cake.
+Grate one large cocoanut. The juice and grated rind of two
+<span class="pagenum"><a name="Page_307" id="Page_307">307</a></span>
+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.&mdash;<i>Mrs. J. L.</i></p>
+
+<p class="recipe"><i>White Mountain Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound flour.</p>
+<p>1 pound sugar.</p>
+<p>¾ pound butter.</p>
+<p>Whites of 16 eggs.</p>
+<p>Wine-glass of wine or brandy.</p>
+<p>Bake in flat pans.</p>
+</div>
+</div>
+
+<p>Grate two cocoanuts. Beat the whites of four or five eggs
+to a stiff froth, and mix as much sugar as for icing. Stir in the
+cocoanut; spread between each layer of the cake, as jelly cake.
+Ice it all, or only on top, or not at all, as you please.&mdash;<i>Mrs. M.</i></p>
+
+<p class="recipe"><i>Mountain Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>The whites of 8 eggs.</p>
+<p>1 cup of butter.</p>
+<p>2 cups of sugar.</p>
+<p>3 cups of flour.</p>
+<p>½ cup sweet milk.</p>
+<p>1 teaspoonful of cream of tartar.</p>
+<p>½ teaspoonful of soda.</p>
+</div>
+</div>
+
+<p>Mix all the ingredients well, and flavor with lemon. Bake in
+very shallow pans. Ice each cake separately and cover with
+jelly; then form a large cake, and ice over.&mdash;<i>Mrs. Dr. S.</i></p>
+
+<p class="recipe"><span class="smcap">Snow Mountain Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cup of butter.</p>
+<p>3 cups of sugar, creamed together.</p>
+<p>1 cup of sweet cream.</p>
+<p>1 teaspoonful cream of tartar and ½ teaspoon of soda, sprinkled</p>
+<p>in 3½ cups of sifted flour.</p>
+<p>Whites of 10 eggs.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_308" id="Page_308">308</a></span></p>
+
+<p>Bake in thin cakes as for jelly cakes. Ice and sprinkle
+each layer with grated cocoanut.</p>
+
+<p>Take the whites of three eggs for the icing, and grate one
+cocoanut.&mdash;<i>Mrs. C. M. A.</i></p>
+
+<p class="recipe"><span class="smcap">Snow Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Whites of 10 eggs.</p>
+<p>1½ cups of sugar.</p>
+<p>1 cup of flour.</p>
+<p>2 teaspoons of cream of tartar.</p>
+<p>Salt.</p>
+<p>Flavoring.</p>
+</div>
+</div>
+
+<p>Rub the flour, cream tartar, sugar, and salt, well together.
+Add the eggs beaten light, and stir only sufficient to mix very
+lightly.&mdash;<i>Mrs. G. P.</i></p>
+
+<p class="recipe"><span class="smcap">White Mountain Ash Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound white sugar.</p>
+<p>1 teacup of butter.</p>
+<p>½ teacup sweet milk.</p>
+<p>Whites of 10 eggs.</p>
+<p>½ small teaspoonful of soda.</p>
+<p>1 teaspoonful cream tartar.</p>
+<p>3 cups of flour.</p>
+<p>Flavor with vanilla or almond.</p>
+</div>
+</div>
+
+<p>Bake in jelly-cake pans, with icing and cocoanut between.</p>
+
+<p><i>Icing for cake.</i>&mdash;One pound fine white sugar, and whites of
+three eggs.&mdash;<i>Miss E. P.</i></p>
+
+<p class="recipe"><span class="smcap">Mountain Ash Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>The whites of 8 eggs.</p>
+<p>1 cup of butter.</p>
+<p>2 cups of sugar.</p>
+<p>3 cups of flour.</p>
+<p>½ cup of sweet milk.</p>
+<p><span class="pagenum"><a name="Page_309" id="Page_309">309</a></span></p>
+<p>½ teaspoonful of soda.</p>
+<p>1 teaspoonful cream of tartar.</p>
+</div>
+</div>
+
+<p>Mix all the ingredients well, and flavor with lemon.</p>
+
+<p>Bake in shallow pans; ice each cake separately and cover
+with jelly, then form a large cake and ice over.&mdash;<i>Mrs. P.</i></p>
+
+<p class="recipe"><span class="smcap">Bride's Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound flour.</p>
+<p>¾ pounds sugar.</p>
+<p>½ pound butter.</p>
+<p>Whites of 14 eggs.</p>
+</div>
+</div>
+
+<p>Cream sugar and butter together, and stir in them flour and
+beaten whites, very little at a time; one and a half pounds
+fruit, prepared and mixed with batter, will make a nice fruit
+cake.&mdash;<i>Mrs. H. D.</i></p>
+
+<p class="recipe"><i>Bride's Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Whites of 18 eggs.</p>
+<p>1¼ pounds sugar.</p>
+<p>1 pound flour.</p>
+<p>¾ pound butter.</p>
+</div>
+</div>
+
+<p>Cream butter and sugar together; whip the eggs to a stiff
+froth, then add gradually, flour, butter, sugar.</p>
+
+<p>Season with lemon or brandy. Bake as pound cake.&mdash;<i>Mrs. R. E.</i></p>
+
+<p class="recipe"><i>Bride's Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1½ pounds flour.</p>
+<p>1½ pounds sugar.</p>
+<p>1&#8539; pounds butter.</p>
+<p>Whites of 20 eggs.</p>
+<p>½ a teaspoon of powdered ammonia dissolved in ½ a wineglass of brandy.</p>
+<p>Heavy plain icing. 1½ pound mould.</p>
+</div>
+</div>
+
+<p>Insert the ring after the cake is baked.&mdash;<i>Miss S.</i>
+<span class="pagenum"><a name="Page_310" id="Page_310">310</a></span></p>
+
+<p class="recipe"><i>Bride's Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>¾ pound flour.</p>
+<p>½ pound butter.</p>
+<p>14 whites of eggs.</p>
+<p>1 pound sugar&mdash;beat in the whites.</p>
+<p>The acid of 1 green lemon.</p>
+</div>
+</div>
+
+<p>Double for one and a half pound cake.&mdash;<i>Mrs. J.</i></p>
+
+<p class="recipe"><span class="smcap">Silver Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Whites of 8 eggs.</p>
+<p>¼ pound of butter.</p>
+<p>½ pound of sugar.</p>
+<p>¼ and ½ a quarter of a pound of sifted flour, or 6 ounces of flour.</p>
+</div>
+</div>
+
+<p>Cream the butter and sugar.&mdash;<i>Mrs. W. C. R.</i></p>
+
+<p class="recipe"><i>Silver Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound powdered sugar.</p>
+<p>¾ pound flour.</p>
+<p>½ pound butter.</p>
+<p>Whites of 11 eggs.</p>
+<p>1 teaspoonful essence of bitter almond.</p>
+</div>
+</div>
+
+<p>Cream the butter, gradually rub in the flour, then the sugar;
+add the flavoring; last of all, stir in the whites of the eggs
+beaten to a stiff froth. Flavor the icing with vanilla or bitter
+almonds.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Silver Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>One cup sugar.</p>
+<p>½ cup butter.</p>
+<p>1½ cups flour.</p>
+<p>½ cup of milk.</p>
+<p>½ teaspoon of cream tartar, and half as much soda.</p>
+<p>Whites of 4 eggs.</p>
+</div>
+</div>
+
+<p>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
+<span class="pagenum"><a name="Page_311" id="Page_311">311</a></span>
+eggs to a froth, and stir them in gently at the last. Flavor with
+lemon.&mdash;<i>Mrs. C.</i></p>
+
+<p class="recipe"><span class="smcap">Gold Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound flour.</p>
+<p>1 pound sugar.</p>
+<p>¾ pound butter.</p>
+<p>Yolks of 11 eggs.</p>
+<p>Grated rind of an orange.</p>
+<p>Juice of 2 lemons.</p>
+<p>1 teaspoonful soda.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>Mix all together, and beat for ten minutes. Last of all, sift
+in the soda, stirring it in well. Requires two hours to bake in
+one pound cake-mould. Flavor the icing with lemon.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Angel's Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Whites of 8 eggs, well beaten.</p>
+<p>1 cup of butter.</p>
+<p>2 cups of sugar.</p>
+<p>3 cups of flour.</p>
+<p>1 teaspoonful cream of tartar.</p>
+<p>½ teaspoonful of soda, dissolved in ½ cup of milk.</p>
+</div>
+</div>
+
+<p>Mix in this way; add the sugar to the eggs, then the butter
+well creamed, then the flour and milk alternately. Season to
+taste. Bake thin, and spread icing between, on the top and
+sides, sprinkling grated cocoanut over the whole.&mdash;<i>Mrs. C.</i></p>
+
+<p class="recipe"><span class="smcap">Lady Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound sugar.</p>
+<p>½ pound of flour.</p>
+<p>6 ounces of butter.</p>
+<p>The whites of 14 eggs.</p>
+</div>
+</div>
+
+<p>Season with two drops oil of bitter almond.&mdash;<i>Miss S.</i>
+<span class="pagenum"><a name="Page_312" id="Page_312">312</a></span></p>
+
+<p class="recipe"><i>Lady Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>The whites of 8 eggs, beaten to a froth.</p>
+<p>3 cups flour.</p>
+<p>2 cups of sugar.</p>
+<p>1 cup of butter, creamed with the sugar.</p>
+<p>1 teaspoonful cream of tartar in the flour.</p>
+<p>½ teaspoonful of soda in ½ cup sweet milk.</p>
+</div>
+</div>
+
+<p>Beat all together, and bake in a mould or small pans. Season
+to taste. A little whisky or rum improves cake of all kinds.&mdash;<i>Mrs.
+Dr. C.</i></p>
+
+<p class="recipe"><span class="smcap">Delicate Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 cups white sugar.</p>
+<p>2½ cups corn starch.</p>
+<p>8 tablespoonfuls butter.</p>
+<p>Whites of 8 eggs.</p>
+<p>½ teaspoonful soda, dissolved in milk.</p>
+<p>½ teaspoonful cream tartar in corn starch.</p>
+</div>
+</div>
+
+<p>Flavor with juice of one lemon.&mdash;<i>Mrs. R. R.</i></p>
+
+<p class="recipe"><i>Delicate Cake.</i></p>
+
+<p>One pound pulverized white sugar, seven ounces of butter
+(stirred to a cream).</p>
+
+<p>Whites of 16 eggs, beaten stiff.</p>
+
+<p>Stir in 1 pound of sifted flour.</p>
+
+<p>Flavor to the taste. Bake immediately.&mdash;<i>Mrs. A. H.</i></p>
+
+<p class="recipe"><span class="smcap">Merry Christmas Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 cups sugar.</p>
+<p>1 cup corn starch.</p>
+<p>2 cups flour.</p>
+<p>1 cup butter.</p>
+<p>½ cup sweet milk.</p>
+<p>Whites of 8 eggs.</p>
+<p>2 teaspoonfuls baking powder.</p>
+</div>
+</div>
+
+<p>Bake in jelly-cake pans. Between each layer when done, on
+<span class="pagenum"><a name="Page_313" id="Page_313">313</a></span>
+sides and top, spread icing, with grated cocoanut. A very
+pretty dish.&mdash;<i>Mrs. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Corn Starch Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cup butter.</p>
+<p>2 cups sugar.</p>
+<p>1½ cups corn starch.</p>
+<p>2 cups flour.</p>
+<p>1 cup milk, perfectly sweet.</p>
+<p>½ teaspoonful soda.</p>
+<p>½ teaspoonful cream tartar.</p>
+</div>
+</div>
+
+<p>Beat the sugar and butter together. Dissolve the soda and
+corn starch in the milk; put the cream tartar in the flour.
+Mix these well, and then add the whites of eight eggs well beaten.<i>&mdash;Mrs. S.</i></p>
+
+<p class="recipe"><span class="smcap">White Fruit Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound sugar.</p>
+<p>1 pound flour.</p>
+<p>1 pound butter.</p>
+<p>1 pound blanched almonds.</p>
+<p>3 pounds citron.</p>
+<p>1 cocoanut.</p>
+<p>Whites of 16 eggs.&mdash;<i>Mrs. Dr. J.</i></p>
+</div>
+</div>
+
+<p class="recipe"><i>White Fruit Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound pulverized sugar.</p>
+<p>¾ pound butter.</p>
+<p>Whites of 12 eggs, beaten very light.</p>
+<p>1 pound flour.</p>
+<p>2 grated cocoanuts.</p>
+<p>2 pounds citron, cut in small pieces.</p>
+<p>2 pounds blanched almonds, cut in thin slices.</p>
+</div>
+</div>
+
+<p>Bake slowly.
+<span class="pagenum"><a name="Page_314" id="Page_314">314</a></span></p>
+
+<p class="recipe"><i>White Fruit Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Whites of 16 eggs, beaten well.</p>
+<p>8 ounces butter.</p>
+<p>1 pound flour.</p>
+<p>1 pound sugar.</p>
+<p>1 teacup citron.</p>
+<p>1 cup almonds.</p>
+<p>3 cups grated cocoanut.</p>
+</div>
+</div>
+
+<p>The citron and almonds to be cut and blanched, of course.</p>
+
+<p class="recipe"><i>White Fruit Cake</i> [<i>superior, tried recipe</i>].</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound white sugar.</p>
+<p>1 pound flour.</p>
+<p>½ pound butter.</p>
+<p>Whites of 12 eggs.</p>
+<p>2 pounds citron, cut in thin, long strips.</p>
+<p>2 pounds almonds, blanched and cut in strips.</p>
+<p>1 large cocoanut, grated.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">Black Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1¼ pounds butter.</p>
+<p>1½ pounds sugar.</p>
+<p>1½ pounds flour.</p>
+<p>1½ dozen eggs.</p>
+<p>2 pounds stoned raisins.</p>
+<p>2 pounds picked and washed currants.</p>
+<p>1 pound sliced citron.</p>
+<p>2 tablespoonfuls pulverized cloves.</p>
+<p><span class="pagenum"><a name="Page_315" id="Page_315">315</a></span></p>
+<p>2 tablespoonfuls nutmeg.</p>
+<p>2 tablespoonfuls mace.</p>
+<p>2 tablespoonfuls cinnamon.</p>
+<p>1 tablespoonful powdered ginger.</p>
+<p>1 teaspoonful salt.</p>
+<p>2 wineglasses of brandy.&mdash;<i>Mrs. D.</i></p>
+</div>
+</div>
+
+<p class="recipe"><i>Black Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1½ pounds flour.</p>
+<p>1½ pounds butter.</p>
+<p>1½ pounds sugar.</p>
+<p>1 pound citron.</p>
+<p>2 pounds beaten raisins.</p>
+<p>2 pounds sweet raisins, well cut.</p>
+<p>2 pounds currants.</p>
+</div>
+</div>
+
+<p>The juice and rind of two lemons and two oranges, one teaspoonful
+of soda; after the beaten fruit is well beaten, add the
+cut fruit. The citron or orange peel should never be rubbed in
+flour.&mdash;<i>Mrs. P.</i></p>
+
+<p class="recipe"><i>Black Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Yolks of 24 eggs.</p>
+<p>1 pound butter.</p>
+<p>1 pound sugar.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 pounds seedless raisins.</p>
+<p>&#8531; pound citron.</p>
+<p>½ pound currants.</p>
+<p>½ pound almonds and palm nuts.</p>
+<p>2 ounces grated cocoanut.</p>
+<p>2 ounces fine chocolate.</p>
+<p>1 tablespoonful finely ground coffee.</p>
+<p>1 tablespoonful allspice, mace, and cloves.</p>
+<p>1 tablespoonful vanilla.</p>
+<p><span class="pagenum"><a name="Page_316" id="Page_316">316</a></span></p>
+<p>1 gill blackberry wine, or brandy.</p>
+<p>1 teaspoonful soda.</p>
+<p>2 teaspoonfuls cream tartar.</p>
+</div>
+</div>
+
+<p>Bake the mass six hours very moderately.&mdash;<i>Mrs. J.</i></p>
+
+<p class="recipe"><span class="smcap">Fruit Cake with Spices.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound butter.</p>
+<p>1 pound sugar.</p>
+<p>1 pound flour.</p>
+<p>1 dozen eggs.</p>
+</div>
+</div>
+
+<p>Mix as for pound cake.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>Add 1 pound almonds.</p>
+<p>1 pound raisins.</p>
+<p>¼ pound citron.</p>
+<p>1 ounce mace.</p>
+<p>1 ounce cloves.</p>
+<p>1 ounce allspice.&mdash;<i>Mrs. A. C.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Fruit Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 pounds best stoned raisins.</p>
+<p>2 pounds currants.</p>
+<p>1 pound citron.</p>
+<p>12 eggs.</p>
+<p>1 pound fresh butter.</p>
+<p>1 pound loaf sugar.</p>
+<p>1 pound flour.</p>
+</div>
+</div>
+
+<p>Make the batter as you would for nice cake, and before adding
+the fruit, stir into the batter&mdash;</p>
+
+<div class="block-container">
+<div class="ings">
+<p>4½ teaspoonfuls cream of tartar.</p>
+<p>1½ teaspoonful soda.</p>
+<p>1 large tablespoonful of ground cinnamon.</p>
+<p>1 small tablespoonful of white ginger.</p>
+<p>4½ nutmegs.</p>
+<p>1 tablespoonful of <i>best</i> molasses.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_317" id="Page_317">317</a></span></p>
+
+<p>Add by degrees the fruit and one-half teacup best brandy;
+bake slowly five hours. Excellent, and will keep good six
+months.&mdash;<i>Mrs. F.</i></p>
+
+<p class="recipe"><i>Fruit Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>18 eggs.</p>
+<p>1½ pounds flour.</p>
+<p>1½ pounds sugar.</p>
+<p>1½ pounds butter.</p>
+<p>2 pounds raisins.</p>
+<p>2 pounds currants, washed and picked.</p>
+<p>1½ pounds citron.</p>
+<p>2 nutmegs.</p>
+<p>2 pounds almonds, weighed in shell.</p>
+<p>2 tablespoonfuls cinnamon.</p>
+<p>2 tablespoonfuls mace.</p>
+<p>1 small teaspoonful cloves.</p>
+<p>1 small teaspoonful salt.</p>
+<p>2 teaspoonfuls ginger.</p>
+<p>2 wine-glasses of wine.</p>
+<p>1 wine-glass of brandy.</p>
+<p>1 teaspoonful soda.</p>
+<p>2 teaspoonfuls cream of tartar, in a cup of milk.</p>
+</div>
+</div>
+
+<p>Let it rise about three hours, then bake slowly, and let it
+stand a good while after it is baked, in the oven.&mdash;<i>Mrs. C. B.</i></p>
+
+<p class="recipe"><i>Fruit Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2½ pounds butter.</p>
+<p>2½ pounds flour.</p>
+<p>25 eggs.</p>
+<p>2½ pounds sugar.</p>
+<p>3 pounds citron.</p>
+<p>5 pounds currants.</p>
+<p>5 pounds raisins.</p>
+<p>A large spoonful cinnamon.</p>
+<p><span class="pagenum"><a name="Page_318" id="Page_318">318</a></span></p>
+<p>1 spoonful mace.</p>
+<p>4 nutmegs.</p>
+<p>A glass wine.</p>
+<p>A glass brandy.</p>
+</div>
+</div>
+
+<p>This will make a very large cake.&mdash;<i>Mrs. A. P.</i></p>
+
+<p class="recipe"><i>Fruit Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1½ pound risen dough.</p>
+<p>10 eggs.</p>
+<p>2 cups butter.</p>
+<p>4 cups sugar.</p>
+<p>1 cup milk.</p>
+<p>1 cup wine, or brandy.</p>
+<p>1 light teaspoonful soda.</p>
+<p>1 teaspoonful lemon extract.</p>
+<p>½ teaspoonful cloves.</p>
+</div>
+</div>
+
+<p>Beat these ingredients together and add one pound of stoned
+raisins, one pound of citron dredged in flour.</p>
+
+<p>If very soft for cake, add a little flour.&mdash;<i>Mrs. J. W.</i></p>
+
+<p class="recipe"><span class="smcap">Rich Fruit Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of sifted flour.</p>
+<p>1 pound of fresh butter, cut up in 1 pound powdered sugar.</p>
+<p>12 eggs.</p>
+<p>3 pounds of bloom raisins.</p>
+<p>1½ pound of Zante currants.</p>
+<p>¾ pound of sliced citron.</p>
+<p>1 tablespoonful each of mace and cinnamon.</p>
+<p>2 nutmegs.</p>
+<p>1 large wineglassful Madeira wine.</p>
+<p>1 large wineglassful French brandy mixed with the spices.</p>
+</div>
+</div>
+
+<p>Beat the butter and sugar together&mdash;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
+<span class="pagenum"><a name="Page_319" id="Page_319">319</a></span>
+out easier. One pound of blanched almonds will improve this
+recipe. Bake until thoroughly done, then ice while warm.&mdash;<i>Mrs. L.</i></p>
+
+<p class="recipe"><i>Fruit Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound sugar.</p>
+<p>1 pound flour.</p>
+<p>1 pound butter.</p>
+<p>2 pounds raisins.</p>
+<p>2 pounds currants.</p>
+<p>1 pound citron.</p>
+<p>2 tablespoonfuls of mace and cinnamon.</p>
+<p>2 nutmegs, powdered.</p>
+<p>½ pint of brandy and wine, mixed.</p>
+</div>
+</div>
+
+<p>Bake in a slow oven. Seedless raisins are best for cake.&mdash;<i>Mrs. F. C. W.</i></p>
+
+<p class="recipe"><span class="smcap">Pineapple, or Orange Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cup of butter.</p>
+<p>3 cups sugar.</p>
+<p>5 eggs, beaten separately.</p>
+<p>3½ cups flour.</p>
+<p>½ cup sweet milk.</p>
+<p>2 teaspoonfuls cream of tartar.</p>
+<p>1 teaspoonful soda.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Orange Cake.</span></p>
+
+<p>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.</p>
+
+<p>The rind and juice of one large, or two small oranges.
+<span class="pagenum"><a name="Page_320" id="Page_320">320</a></span></p>
+
+<p>The rind and juice of one-half lemon; the other half to be
+used for the cake.&mdash;<i>Mrs. P. McG.</i></p>
+
+<p class="recipe"><i>Orange Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>8 eggs.</p>
+<p>1½ pounds sugar.</p>
+<p>1½ pounds flour.</p>
+<p>¾ pound butter.</p>
+<p>1 pint milk.</p>
+<p>2 teaspoonfuls cream tartar.</p>
+<p>1 teaspoonful soda.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. J. C. W.</i></p>
+
+<p class="recipe"><i>Orange Cake.</i></p>
+
+<p>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&mdash;then put
+between each cake, and on top of the whole cake.&mdash;<i>Mrs. C. B.</i></p>
+
+<p class="recipe"><span class="smcap">Lemon Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cupful butter.</p>
+<p>3 cupfuls white sugar.</p>
+<p>5 eggs beaten separately.</p>
+</div>
+</div>
+
+<p>Cream butter and sugar together.
+<span class="pagenum"><a name="Page_321" id="Page_321">321</a></span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teaspoonful soda.</p>
+<p>1 cup milk.</p>
+<p>The juice and grated rind of one lemon.</p>
+<p>5 small teacupfuls flour.</p>
+</div>
+</div>
+
+<p>Bake in small or shallow tins.&mdash;<i>Mrs. C.</i></p>
+
+<p class="recipe"><i>Lemon Cake.</i></p>
+
+<p>One cupful of butter, three cupfuls of white sugar, rubbed to
+a cream.</p>
+
+<p>Stir in the yolks of five eggs well beaten, and one teaspoonful
+of soda dissolved in a cupful of milk; add the whites, and sift
+in as lightly as possible four cupfuls of flour. Add the juice
+and grated peel of one lemon.&mdash;<i>Mrs. Dr. S.</i></p>
+
+<p class="recipe"><span class="smcap">"Robert E. Lee" Cake.</span></p>
+
+<p>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.&mdash;<i>Mrs. G.</i></p>
+
+<p class="recipe"><span class="smcap">"Gen. Robert Lee" Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>10 eggs.</p>
+<p>1 pound sugar.</p>
+<p>½ pound flour.</p>
+<p>Rind of 1 lemon, and juice of ½ lemon.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. I. H.</i>
+<span class="pagenum"><a name="Page_322" id="Page_322">322</a></span></p>
+
+<p class="recipe"><span class="smcap">Cocoanut Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teacup fresh butter.</p>
+<p>3 teacups white sugar.</p>
+<p>3½ teacups flour.</p>
+<p>Whites of ten eggs.</p>
+<p>1 cup sweet milk.</p>
+<p>1 light teaspoonful soda.</p>
+<p>2 light teaspoonfuls cream of tartar.</p>
+<p>A little essence of lemon.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Miss P.</i></p>
+
+<p class="recipe"><i>Cocoanut Cake.</i></p>
+
+<p>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.&mdash;<i>Mrs. C. V. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Mountain Cocoanut Cake.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_323" id="Page_323">323</a></span>
+half a pound of grated cocoanut. Spread the icing between the
+cakes and on the top.&mdash;<i>Miss S.</i></p>
+
+<p class="recipe"><span class="smcap">Angel's Bread.</span></p>
+
+<p class="center"><i>A variety of Cocoanut Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cup butter.</p>
+<p>2 cups sugar.</p>
+<p>3 cups flour.</p>
+<p>Whites of eight eggs.</p>
+<p>½ cup sweet milk.</p>
+<p>½ teaspoonful soda, 1 teaspoonful cream of tartar, stirred in the milk.</p>
+<p>Flavor with vanilla.</p>
+<p>Bake in jelly-cake pans.</p>
+<p>1 grated cocoanut.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. D. R.</i></p>
+
+<p class="recipe"><span class="smcap">Clay Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 cups sugar.</p>
+<p>1 cup butter.</p>
+<p>4 cups flour.</p>
+<p>1 cup sweet milk.</p>
+<p>6 eggs.</p>
+<p>1 teaspoonful soda in the milk.</p>
+<p>1 teaspoonful cream of tartar in the flour.</p>
+</div>
+</div>
+
+<p>Flavor with vanilla. Bake it in layers.</p>
+
+<p><i>Icing for the Cake.</i>&mdash;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.&mdash;<i>Mrs. L. W.</i>
+<span class="pagenum"><a name="Page_324" id="Page_324">324</a></span></p>
+
+<p class="recipe"><i>Cocoanut Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 cups powdered sugar.</p>
+<p>½ cup butter.</p>
+<p>3 eggs.</p>
+<p>1 cup milk.</p>
+<p>3 cups flour.</p>
+<p>2 teaspoonfuls cream of tartar.</p>
+<p>1 teaspoonful soda.</p>
+</div>
+</div>
+
+<p>Bake in jelly-cake pans.</p>
+
+<p>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.&mdash;<i>Mrs. D. C. K.</i></p>
+
+<p class="recipe"><i>One, Two, Three, Four Cocoanut Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cup butter.</p>
+<p>2 cups sugar.</p>
+<p>3 cups flour.</p>
+<p>Whites of 4 eggs.</p>
+<p>1 teaspoonful cream of tartar.</p>
+<p>½ teaspoonful soda.</p>
+<p>½ small cocoanut, stirred in at the last.&mdash;<i>Mrs. D. C. K.</i></p>
+</div>
+</div>
+
+<p class="recipe"><i>Cocoanut Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teacup of butter.</p>
+<p>3 teacups of sugar.</p>
+<p>3½ teacups of flour.</p>
+<p>Whites of 10 eggs.</p>
+<p>½ cup sweet milk, with one teaspoon not quite full of soda.</p>
+<p>2 teaspoonfuls cream of tartar.</p>
+<p>Essence of lemon.</p>
+</div>
+</div>
+
+<p>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
+<span class="pagenum"><a name="Page_325" id="Page_325">325</a></span>
+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.&mdash;<i>Mrs. M. S. C.</i></p>
+
+<p class="recipe"><span class="smcap">Chocolate Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1½ pounds grated chocolate.</p>
+<p>12 eggs.</p>
+<p>1¾ pounds brown sugar.</p>
+<p>1 teaspoonful cinnamon.</p>
+<p>1 teaspoonful nutmeg.</p>
+<p>1 teaspoonful cloves.</p>
+<p>A few coriander-seed.</p>
+</div>
+</div>
+
+<p>Break the eggs in the sugar and beat them, adding the chocolate
+by degrees, until well incorporated; then add the spices,
+all of which must be well powdered. Grease some small tins
+with lard, and bake quickly.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><i>Chocolate Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 cupfuls sugar.</p>
+<p>1 cupful butter.</p>
+<p>3 cupfuls flour.</p>
+<p>¾ cupful sour cream or milk.</p>
+<p>3 eggs.</p>
+<p>1 teaspoonful cream tartar.</p>
+<p>½ teaspoonful soda.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>Filling: two ounces of chocolate, one cupful of sugar, three-quarters
+cup of sweet milk; boil half-done.&mdash;<i>Mrs. F.</i></p>
+
+<p class="recipe"><i>Chocolate Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 cupfuls sifted flour.</p>
+<p>1½ cupfuls sugar.</p>
+<p><span class="pagenum"><a name="Page_326" id="Page_326">326</a></span></p>
+<p>1 cupful sweet milk.</p>
+<p>1 egg.</p>
+<p>2 tablespoonfuls butter.</p>
+<p>1 teaspoonful soda.</p>
+<p>2 teaspoonfuls cream tartar.</p>
+<p>1 teaspoonful essence lemon.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. H.</i></p>
+
+<p class="recipe"><i>Chocolate Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 cupfuls sugar.</p>
+<p>1 cupful butter.</p>
+<p>Yolks of 5 eggs and whites of 2.</p>
+<p>1 cupful milk,</p>
+<p>3½ cupfuls flour.</p>
+<p>½ teaspoonful soda.</p>
+<p>1 teaspoonful cream tartar, sifted in the flour.</p>
+</div>
+</div>
+
+<p>Bake in jelly-cake tins.</p>
+
+<p>Filling: whites of three eggs, one and a half cupfuls of sugar,
+three tablespoonfuls of grated chocolate, one teaspoonful of
+vanilla. Beat well together; spread on top and between layers
+of the cake.&mdash;<i>Mrs. K.</i></p>
+
+<p class="recipe"><i>Chocolate Cake.</i></p>
+
+<p>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;
+<span class="pagenum"><a name="Page_327" id="Page_327">327</a></span>
+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.</p>
+
+<p>Icing for the same: nine tablespoonfuls of water, one pound
+of sugar; boil till it glistens.</p>
+
+<p>Beat the whites of four eggs to a stiff froth. Stir them into
+the boiling icing, then add one-quarter pound grated chocolate.</p>
+
+<p>Spread the icing between the cakes and over the top.&mdash;<i>Miss
+S.</i></p>
+
+<p class="recipe"><span class="smcap">Chocolate Jelly Cake.</span></p>
+
+<p>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.&mdash;<i>Mrs. B.</i></p>
+
+<p class="recipe"><span class="smcap">Citron Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>12 ounces flour.</p>
+<p>12 ounces butter.</p>
+<p>10 eggs.</p>
+<p>1 pound sugar.</p>
+<p>1 pound citron, cut in thin slices.</p>
+</div>
+</div>
+
+<p>Mix like a pound cake.&mdash;<i>Mrs. C. L. T.</i></p>
+
+<p class="recipe"><i>Citron Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 large coffeecups sifted flour.</p>
+<p>2½ cupfuls powdered sugar.</p>
+<p>1 cupful butter.</p>
+<p>Whites of 10 eggs, beaten to a stiff froth.</p>
+<p>Add two tablespoonfuls rose water.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_328" id="Page_328">328</a></span></p>
+
+<p>Butter a cake pan, and put alternate layers of batter and citron
+sliced in long, thin slices.&mdash;<i>Mrs. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Citron Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound flour.</p>
+<p>1 pound sugar.</p>
+<p>¾ pound butter.</p>
+<p>12 eggs.</p>
+<p>2 pounds citron.</p>
+<p>2 pounds grated cocoanut.</p>
+<p>2 pounds almonds.</p>
+<p>1 teaspoonful mace.&mdash;<i>Mrs. M. E.</i></p>
+</div>
+</div>
+
+<p class="recipe"><i>Citron Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound of flour.</p>
+<p>½ pound of sugar,</p>
+<p>¾ pound of butter.</p>
+<p>10 or 12 eggs.</p>
+<p>2 pounds of citron.</p>
+<p>1 cocoanut, grated.</p>
+</div>
+</div>
+
+<p>Fruit to be put in last.&mdash;<i>Mrs. Dr. S.</i></p>
+
+<p class="recipe"><span class="smcap">Almond Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1¼ pounds of sugar.</p>
+<p>1¼ pounds of butter.</p>
+<p>1 pound of flour.</p>
+<p>12 eggs.</p>
+<p>1 pound almonds.&mdash;<i>Mrs. B.</i></p>
+</div>
+</div>
+
+<p class="recipe"><i>Almond Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>12 eggs.</p>
+<p>1 pound flour.</p>
+<p>1 pound sugar.</p>
+<p>1 pound butter.</p>
+<p><span class="pagenum"><a name="Page_329" id="Page_329">329</a></span></p>
+<p>1 pound almonds (blanched).</p>
+<p>1 pound citron.</p>
+</div>
+</div>
+
+<p>Blanch the almonds, and slice the citron thin.</p>
+
+<p>One wine-glass of brandy.</p>
+
+<p>Mix like pound cake.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Dark Fig Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 cups of sugar.</p>
+<p>1 cup of butter.</p>
+<p>One cup of cold water, with one teaspoonful of soda dissolved in it.</p>
+<p>3 cups of raisins, chopped fine.</p>
+<p>Cinnamon and nutmeg.</p>
+<p>4 eggs.</p>
+<p>1 pound of figs.</p>
+</div>
+</div>
+
+<p>Use the figs whole, covering them well with the cake to
+prevent burning. Bake in layers, frosting between each layer.
+Make as stiff as pound cake. Cut with a very sharp knife,
+to prevent crumbling. This recipe makes two loaves.&mdash;<i>Mrs. A. T.</i></p>
+
+<p class="recipe"><span class="smcap">Currant Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cup butter.</p>
+<p>2 cups sugar.</p>
+<p>½ cup sweet milk.</p>
+<p>5 eggs.</p>
+<p>4 cups flour.</p>
+<p>½ a nutmeg.</p>
+<p>3 teaspoonfuls baking powder.</p>
+</div>
+</div>
+
+<p>One pound currants washed, dried, and rolled in the flour.&mdash;<i>Mrs. W. L. H.</i></p>
+
+<p class="recipe"><span class="smcap">Pound Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound butter.</p>
+<p>1 pound flour.</p>
+<p>1 pound sugar.</p>
+<p>16 eggs, yolks of 4.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_330" id="Page_330">330</a></span></p>
+
+<p>After the butter is creamed, work the sugar and butter well
+before mixing.&mdash;<i>Mrs. M. S. C.</i></p>
+
+<p class="recipe"><i>Pound Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound sugar.</p>
+<p>1 pound butter.</p>
+<p>1 pound of flour.</p>
+<p>12 eggs.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Pound Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound flour.</p>
+<p>1 pound of sugar.</p>
+<p>¾ pound of butter.</p>
+<p>10 eggs.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><i>Pound Cake.</i></p>
+
+<p>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
+<span class="pagenum"><a name="Page_331" id="Page_331">331</a></span>
+little powdered mace, if you like, a wine-glass of wine, and the
+same of brandy.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">Very Delicate Pound Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>16 eggs, 4 yolks.</p>
+<p>1 pound of flour.</p>
+<p>1 pound of sugar.</p>
+<p>¾ pound of butter.&mdash;<i>Mrs. S. T.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Superior Pound Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound of white sugar.</p>
+<p>¾ pound of butter.</p>
+<p>1 pound of flour.</p>
+<p>Whites of 12 eggs, yolks of 9.</p>
+</div>
+</div>
+
+<p>Cream the butter; add part of the sugar and yolks, and beat
+well; then gradually add the whites, and flour and balance of
+yolks. Beat well, flavor with extract of lemon, and bake in
+a moderate oven.&mdash;<i>Mrs. F. C. W.</i></p>
+
+<p class="recipe"><i>Pound Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound flour.</p>
+<p>1 pound sugar.</p>
+<p>¾ pound butter.</p>
+<p>11 eggs.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. M.</i></p>
+
+<p class="recipe"><span class="smcap">Butter Sponge Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>14 eggs.</p>
+<p>Weight of 14 in sugar.</p>
+<p><span class="pagenum"><a name="Page_332" id="Page_332">332</a></span></p>
+<p>Weight of 8 in butter.</p>
+<p>Weight of 6 in flour.</p>
+<p>Juice and grated rind of two lemons.</p>
+</div>
+</div>
+
+<p>All the ingredients added to the beaten yolks, and the frothed
+whites stirred in last.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Butter Sponge Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>14 eggs.</p>
+<p>Their weight in sugar.</p>
+<p>8 in flour.</p>
+<p>6 in butter.</p>
+<p>The rind of 1, and juice of 2 lemons.</p>
+</div>
+</div>
+
+<p>Bake quickly.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><span class="smcap">Sponge Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>The weight of 1 dozen eggs in sugar.</p>
+<p>The weight of 4 eggs in flour.</p>
+<p>The juice and rind of 1 lemon.</p>
+</div>
+</div>
+
+<p>Beat well, and bake quickly.&mdash;<i>Mrs. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Confederate Sponge Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cupful white sugar.</p>
+<p>2 cupfuls sifted flour.</p>
+<p>½ cupful cold water.</p>
+<p>3 eggs.</p>
+</div>
+</div>
+
+<p>One teaspoonful yeast powder in the flour; flavor to the
+taste. Mix yolks and sugar, then add the water after the
+whites (beaten to a stiff froth first), then the flour.&mdash;<i>Miss S.</i></p>
+
+<p class="recipe"><span class="smcap">Sponge Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>14 eggs.</p>
+<p>Weight of 10 in powdered sugar.</p>
+<p>Weight of 6 in flour.</p>
+<p>Grated rind and juice of 1 lemon.</p>
+</div>
+</div>
+
+<p>Beat the yolks of eight eggs very light, then add the sugar
+<span class="pagenum"><a name="Page_333" id="Page_333">333</a></span>
+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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Sponge Cake.</i> (<i>Never fails.</i>)</p>
+
+<div class="block-container">
+<div class="ings">
+<p>12 eggs.</p>
+<p>Their weight in sugar.</p>
+<p>The weight of 7 in flour.</p>
+<p>Juice of 1 lemon.</p>
+<p>1 tablespoonful good vinegar.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>When the cake is hot, <i>lemon sauce</i> is nice to eat with it.&mdash;<i>Mrs. K.</i></p>
+
+<p class="recipe"><span class="smcap">Cream Sponge Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 eggs, whites and yolks beaten separately.</p>
+<p>2 teacupfuls sugar.</p>
+<p>1 cupful sweet cream.</p>
+<p>2 heaping cupfuls flour.</p>
+<p>1 teaspoonful soda.</p>
+</div>
+</div>
+
+<p>Two teaspoonfuls cream of tartar, mixed in the flour before
+it is sifted. Add whites of eggs last thing before the flour, then
+stir that in gently, without beating. Very nice.&mdash;<i>Mrs. F. C. W.</i></p>
+
+<p class="recipe"><span class="smcap">Extra Sponge Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Whites of 14 eggs.</p>
+<p>Yolks of only 7.</p>
+</div>
+</div>
+
+<p>One pound best white sugar stirred in the yolks after they
+<span class="pagenum"><a name="Page_334" id="Page_334">334</a></span>
+are well beaten. Add the whites, and lastly stir in very lightly
+half a pound of sifted flour. Beat very little after putting in
+the flour. Bake quickly.&mdash;<i>Mrs. D. C. K.</i></p>
+
+<p class="recipe"><span class="smcap">Sponge Cake Roll.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>6 eggs.</p>
+<p>1½ teacups flour.</p>
+<p>1 teacup powdered sugar.</p>
+<p>Rind and juice of a lemon.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. M. C.</i></p>
+
+<p class="recipe"><span class="smcap">Sponge Roll.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 cupfuls of sugar.</p>
+<p>4 cupfuls of flour.</p>
+<p>1 dozen eggs.</p>
+</div>
+</div>
+
+<p>Mix as for sponge cake. Bake in thin sheets and spread on
+stewed apples, or any kind of fruit, a little sweetened; roll the
+sheets with the top on the outside. Serve with rich wine sauce.&mdash;<i>Mrs.
+Col. S.</i></p>
+
+<p class="recipe"><span class="smcap">Jelly for Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 lemon bruised and strained.</p>
+<p>1 cupful sugar.</p>
+<p>1 large apple.</p>
+<p>1 egg.</p>
+</div>
+</div>
+
+<p>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
+<span class="pagenum"><a name="Page_335" id="Page_335">335</a></span>
+of water. Let boil until it is cooked, and use as you would for
+common jelly cake.&mdash;<i>Mrs. W. McF.</i></p>
+
+<p class="recipe"><span class="smcap">Another Filling for Cake.</span></p>
+
+<p>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.</p>
+
+<p>Spread between the cakes while it is still soft.&mdash;<i>Mrs. E. C. G.</i></p>
+
+<p class="recipe"><span class="smcap">Jelly Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Beat 8 eggs very light.</p>
+<p>Cream ½ pound butter.</p>
+<p>¾ pound flour.</p>
+<p>¾ pound sugar well beaten.</p>
+<p>1 teaspoonful tartaric acid.</p>
+<p>1 teaspoonful of soda.</p>
+</div>
+</div>
+
+<p>Stir these in when ready to bake. Bake in thin pans, and
+put on jelly while warm.&mdash;<i>Mrs. J. L.</i></p>
+
+<p class="recipe"><span class="smcap">Lemon Jelly Cake.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Jelly Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>8 eggs.</p>
+<p>The weight of 4 in flour.</p>
+<p>The weight of 6 in sugar.</p>
+</div>
+</div>
+
+<p>To be baked in flat tins.</p>
+
+<p>For the jelly: one-quarter pound butter, one-half pound
+sugar, yolks of three eggs, juice and grated rind of one lemon.
+<span class="pagenum"><a name="Page_336" id="Page_336">336</a></span></p>
+
+<p>To be put in a saucepan and allowed to come to a boil. Then
+the three whites, beaten to a stiff froth, must be stirred in and
+the saucepan returned to the fire until it boils up. Spread
+between layers of cake.&mdash;<i>Mrs. E. C. G.</i></p>
+
+<p class="recipe"><span class="smcap">Lemon Jelly Cake.</span></p>
+
+<p>Bake as for the orange cake. For the jelly: take the juice
+and rind of three lemons, one pound sugar, one-quarter pound
+butter, six eggs; beat together; scald as you do custard. When
+cool, it must be thick-spread between the cakes; ice the top.&mdash;<i>Mrs. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Rolled Jelly Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 eggs.</p>
+<p>1 teacup of sugar.</p>
+<p>1 teacup of flour.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. A. H.</i></p>
+
+<p class="recipe"><i>Rolled Jelly Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cupful sugar.</p>
+<p>1 tablespoonful of butter.</p>
+<p>1½ cupful of flour.</p>
+<p>&#8532; cupful of milk.</p>
+<p>1 egg.</p>
+</div>
+</div>
+
+<p>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
+<span class="pagenum"><a name="Page_337" id="Page_337">337</a></span>
+of sugar. Stir into a half-pint of milk and boil until it forms
+a good custard. Remove from the fire and flavor with vanilla.&mdash;<i>Mrs. M.</i></p>
+
+<p class="recipe"><span class="smcap">Filling for Jelly Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Whites of two eggs, beaten to a froth.</p>
+<p>2 cupfuls of sugar.</p>
+<p>Juice and grated peel of 2 oranges.</p>
+</div>
+</div>
+
+<p>Put this between the layers, and on top the cakes.&mdash;<i>Mrs. C. C.</i></p>
+
+<p>Oranges cut fine, and sweetened and mixed with grated cocoanut,
+also chocolate, is used for filling jelly cake. Sponge cake
+is better than the soda recipe.&mdash;<i>Mrs. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Marble Cake.</span></p>
+
+<p>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.</p>
+
+<p>Put in your pan, first a layer of the plain batter, then a layer
+of the spiced, finishing with the plain. The batter will make
+three layers of plain and two of spiced. It bakes in beautiful
+layers.&mdash;<i>Mrs. C. L. T.</i></p>
+
+<p class="recipe"><span class="smcap">Marble or Spiced Cake.</span></p>
+
+<p>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.&mdash;<i>Mrs. C. V. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Marble Cake.</span> <i>Light Part.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 cupfuls sugar.</p>
+<p>1 cupful butter.</p>
+<p><span class="pagenum"><a name="Page_338" id="Page_338">338</a></span></p>
+<p>1 cupful sour cream.</p>
+<p>5 cupfuls flour.</p>
+<p>Whites of 8 eggs.</p>
+<p>1 teaspoonful soda.</p>
+</div>
+</div>
+
+<p class="recipe"><i>Dark Part.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 cupfuls brown sugar.</p>
+<p>1 cupful molasses.</p>
+<p>1 cupful sour cream.</p>
+<p>1 cupful butter.</p>
+<p>5 cupfuls flour.</p>
+<p>1 teaspoonful soda.</p>
+<p>Yolks of 8 eggs.</p>
+<p>1 whole egg.</p>
+<p>1 wine-glassful wine.</p>
+<p>Mixed spices.</p>
+</div>
+</div>
+
+<p>Put alternately layers of each kind in two-pound moulds.</p>
+
+<p class="recipe"><i>Marble Cake.</i> <i>Light Part.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cupful white sugar.</p>
+<p>½ cupful butter.</p>
+<p>½ cupful buttermilk.</p>
+<p>Whites of 3 eggs.</p>
+<p>1 teaspoonful cream tartar.</p>
+<p>½ teaspoonful soda.</p>
+<p>2 cupfuls flour.</p>
+</div></div>
+
+<p class="recipe"><i>Dark Part.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ cupful brown sugar.</p>
+<p>¼ cupful butter.</p>
+<p>½ cupful molasses.</p>
+<p>¼ cupful milk.</p>
+<p>½ nutmeg.</p>
+<p>1 teaspoonful cinnamon.</p>
+<p>½ teaspoonful allspice.</p>
+<p>2 cupfuls flour.</p>
+<p><span class="pagenum"><a name="Page_339" id="Page_339">339</a></span></p>
+<p>½ teaspoonful soda.</p>
+<p>1 teaspoonful cream tartar.</p>
+<p>Yolks of 3 eggs.</p>
+</div>
+</div>
+
+<p>Put in the mould, alternately, tablespoonfuls of light and dark
+batter.&mdash;<i>Mrs. D. C. K.</i></p>
+
+<p class="recipe"><span class="smcap">Marble or Bismarck Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 cupfuls white sugar.</p>
+<p>1 cupful butter.</p>
+<p>1 cupful sour cream, or buttermilk.</p>
+<p>5 cupfuls flour.</p>
+<p>Whites of 8 eggs.</p>
+<p>1 small spoonful soda.</p>
+</div>
+</div>
+
+<p>This is for the white batter.</p>
+
+<p class="recipe"><i>Dark Batter.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 cupfuls coffee sugar.</p>
+<p>1 cupful molasses.</p>
+<p>1 cupful sour cream.</p>
+<p>1 cupful butter.</p>
+<p>5 cupfuls flour.</p>
+<p>1 teaspoonful soda.</p>
+<p>Yolks of 8 eggs, and a whole one.</p>
+<p>1 wine-glassful mixed spices, finely powdered.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Rose or Clouded Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>12 eggs, leaving out the whites of 3.</p>
+<p>1 pound flour.</p>
+<p>1 pound sugar,</p>
+<p>¾ pound butter.</p>
+<p>2 small teaspoonfuls cream tartar.</p>
+<p>2 small teaspoonfuls powdered alum.</p>
+<p>1 small teaspoonful soda.</p>
+<p><span class="pagenum"><a name="Page_340" id="Page_340">340</a></span></p>
+<p>2 small teaspoonfuls cochineal, dissolved in &#8531; cupful boiling water.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Spice Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Yolks of 4 eggs.</p>
+<p>Mix 2½ teaspoonfuls yeast powder in 2½ cupfuls flour.</p>
+<p>1 cupful brown sugar.</p>
+<p>½ cupful syrup,</p>
+<p>½ cupful butter, must be melted after being measured.</p>
+<p>Stir with the sugar 2½ teaspoonfuls powdered cloves.</p>
+<p>1 teaspoonful powdered cinnamon.</p>
+<p>1 teaspoonful powdered allspice.</p>
+</div>
+</div>
+
+<p>The spices must be put in the flour, the syrup added after
+the sugar and butter are stirred together, then the eggs and
+milk, and lastly the flour. Mix the above alternately, in your
+pans, after having them buttered.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">Cream Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 cupfuls of sugar.</p>
+<p>3 cupfuls of flour.</p>
+<p>½ cupful of butter.</p>
+<p>3 eggs.</p>
+<p>1 cupful of sour milk.</p>
+<p>1 teaspoonful of soda.</p>
+<p>2 teaspoonfuls of cream tartar.</p>
+</div>
+</div>
+
+<p>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.
+<span class="pagenum"><a name="Page_341" id="Page_341">341</a></span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. J. F. G.</i></p>
+
+<p class="recipe"><i>Cream Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 cupfuls of sugar.</p>
+<p>1 cupful of sweet milk.</p>
+<p>3 cupfuls of flour.</p>
+<p>2 tablespoonfuls of butter.</p>
+<p>4 eggs.</p>
+<p>½ teaspoonful of soda.</p>
+<p>1 teaspoonful of cream tartar.</p>
+</div>
+</div>
+
+<p>Bake in four jelly pans.</p>
+
+<p class="recipe"><span class="smcap">Cream for the Same.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 cupfuls of sugar.</p>
+<p>½ pint of sweet milk.</p>
+<p>&#8531; cupful of flour.</p>
+<p>1 egg.</p>
+</div>
+</div>
+
+<p>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
+<span class="pagenum"><a name="Page_342" id="Page_342">342</a></span>
+milk. Let it boil until thick, then spread between cakes.&mdash;<i>Mrs. A. H.</i></p>
+
+<p class="recipe"><span class="smcap">Capital Cake.</span> (<i>Delicious.</i>)</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound of sugar.</p>
+<p>4 cupfuls of flour, after being sifted.</p>
+<p>1 cupful of butter.</p>
+<p>1 cupful of morning's milk.</p>
+<p>6 eggs beaten light.</p>
+<p>2 teaspoonfuls of cream tartar, sifted in the flour.</p>
+<p>1 teaspoonful of soda dissolved in the milk. Flavor with</p>
+<p>lemon or nutmeg.&mdash;<i>Mrs. M.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Cup Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>5 cupfuls of flour.</p>
+<p>3 cupfuls of sugar.</p>
+<p>1½ cupfuls of butter.</p>
+<p>As much fruit as you like.</p>
+<p>1 teaspoonful of soda dissolved in a cupful of milk.</p>
+<p>3 eggs.</p>
+<p>1 nutmeg.</p>
+<p>1 wine-glass wine and brandy mixed.</p>
+</div>
+</div>
+
+<p>Mix as pound cake.&mdash;<i>Mrs. J. W. H.</i></p>
+
+<p class="recipe"><i>Cup Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cupful of butter.</p>
+<p>2 cupfuls of sugar.</p>
+<p>2½ cupfuls of flour.</p>
+<p>½ cupful of milk.</p>
+<p>5 eggs, beaten separately.</p>
+<p>1 teaspoonful yeast powder.&mdash;<i>Miss M. W.</i></p>
+</div>
+</div>
+
+<p class="recipe"><i>A Nice Cup Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>6 eggs.</p>
+<p>4 cupfuls of flour.</p>
+<p><span class="pagenum"><a name="Page_343" id="Page_343">343</a></span></p>
+<p>3 cupfuls of sugar.</p>
+<p>1 cupful of butter.</p>
+<p>1 cupful of milk.</p>
+<p>1 teaspoonful cream of tartar,</p>
+<p>½ teaspoonful of soda.</p>
+</div>
+</div>
+
+<p>Season with mace and nutmeg. Bake in cups or little tin
+pans.&mdash;<i>Mrs. Wm. C. R.</i></p>
+
+<p class="recipe"><span class="smcap">A Delicious Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2¼ pounds flour.</p>
+<p>2 pounds butter.</p>
+<p>24 eggs, yolks and whites.</p>
+<p>12 ounces almonds.</p>
+<p>2 tablespoonfuls rose water, in which the almonds should be beaten.</p>
+<p>2 wine-glasses of French brandy.</p>
+<p>2 heaping teaspoonfuls beaten mace, and a butter-plate of preserved lemon-peel.&mdash;<i>L. T.</i></p>
+</div>
+</div>
+
+<p class="recipe"><i>Delicious Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 cupfuls of sugar.</p>
+<p>1 cupful of butter.</p>
+<p>1 cupful of milk.</p>
+<p>3 cupfuls of flour, after being sifted.</p>
+<p>3 eggs.</p>
+<p>2 tablespoonfuls baking powder.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour, well dried.</p>
+<p>1 cupful of butter.</p>
+<p>3 cupfuls granulated sugar&mdash;it is better than pulverized.</p>
+<p>6 eggs, well beaten.</p>
+<p><span class="pagenum"><a name="Page_344" id="Page_344">344</a></span></p>
+<p>Lemon, or other seasoning.</p>
+</div>
+</div>
+
+<p>1 light measure of both Horsford's powders, or, if preferred,
+a small teaspoonful of soda, and ½ cup of buttermilk.</p>
+
+<p>Cream of tartar takes the place of buttermilk, when used
+with soda.&mdash;<i>Mrs. A.</i></p>
+
+<p class="recipe"><span class="smcap">Cake</span> (<i>with sauce</i>.)</p>
+
+<div class="block-container">
+<div class="ings">
+<p>5 eggs.</p>
+<p>1 pound of flour,</p>
+<p>¾ pound of sugar.</p>
+<p>½ pound butter.</p>
+<p>1 cup of cream.</p>
+<p>2 teaspoonfuls cream of tartar.</p>
+<p>1 teaspoonful of soda.&mdash;<i>Mrs. C. B.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Cake that cannot Fail.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound sugar.</p>
+<p>1 pound flour.</p>
+<p>¾ pound butter.</p>
+<p>8 eggs.</p>
+<p>1 teacup of sweet cream.</p>
+<p>2 teaspoonfuls cream of tartar, sifted in the flour.</p>
+<p>1 teaspoonful of soda dissolved in a little water, and put in</p>
+<p>the cream. Bake in pans or cups.&mdash;<i>Mrs. P.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Custard Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ cupful butter.</p>
+<p>2 cupfuls sugar.</p>
+<p>7 eggs, leaving out 4 yolks.</p>
+<p>3 cupfuls flour.</p>
+<p>1 cupful of milk.</p>
+<p>2 teaspoonfuls baking powder. Bake in shallow pans.</p>
+</div>
+</div>
+
+<p>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
+<span class="pagenum"><a name="Page_345" id="Page_345">345</a></span>
+into the boiling milk, and continue to stir until done.
+Add a piece of butter the size of a walnut; flavor with vanilla,
+and put between the cakes.&mdash;<i>Mrs. C. B.</i></p>
+
+<p class="recipe"><span class="smcap">Mrs. Galt's Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Whites of 13 eggs, yolks of 3.</p>
+<p>¾ pound of butter.</p>
+<p>1 pound of flour.</p>
+<p>1 pound of sugar. Season to taste.&mdash;<i>Miss E. T.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Norfolk Cake.</span></p>
+
+<p>Beat to a cream:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teacup of butter.</p>
+<p>6 eggs.</p>
+<p>3 teacups of sugar.</p>
+<p>1 teacup of cream.</p>
+<p>4 teacups of flour.</p>
+<p>½ nutmeg.</p>
+<p>1 wine-glass of brandy.</p>
+<p>1 pound raisins.</p>
+<p>1 teaspoonful of soda, dissolved in cream.&mdash;<i>Mrs. Dr. S.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Kettle Cake.</span></p>
+
+<p>Have a large, nice brass kettle ready. Set it on a few warm
+embers, not with any fire; put into the kettle:</p>
+
+<div class="block-container">
+<div class="ings">
+<p>12 eggs.</p>
+<p>1 pound sugar.</p>
+<p>1 pound butter.</p>
+<p>A light pound of flour.</p>
+<p>1 teaspoonful of mace.</p>
+<p>Rind and juice of a large lemon.</p>
+</div>
+</div>
+
+<p>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
+<span class="pagenum"><a name="Page_346" id="Page_346">346</a></span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 pounds currants.</p>
+<p>2 pounds raisins.</p>
+<p>½ pound citron.</p>
+<p>1 glass of brandy.&mdash;<i>Mrs. M. C. C.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Parson's Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>5 eggs.</p>
+<p>1 large teacupful brown sugar.</p>
+<p>4 cupfuls flour.</p>
+<p>3 cupfuls molasses.</p>
+<p>1½ cupful butter.</p>
+<p>Ginger and spice to the taste.</p>
+<p>1 teaspoonful soda, dissolved in a little milk. Bake.&mdash;<i>Mrs. D. R.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Risen Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1½ pound flour.</p>
+<p>1 pound sugar.</p>
+<p>9 ounces butter.</p>
+<p>3 gills milk.</p>
+<p>¼ pint yeast.</p>
+<p>4 eggs.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. I. H.</i></p>
+
+<p class="recipe"><span class="smcap">Ruggles' Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>6 eggs.</p>
+<p>1½ cupful butter.</p>
+<p>3 cupfuls sugar.</p>
+<p><span class="pagenum"><a name="Page_347" id="Page_347">347</a></span></p>
+<p>4 cupfuls flour.</p>
+<p>1 cupful milk.</p>
+<p>1 teaspoonful soda.</p>
+</div>
+</div>
+
+<p>Season to taste.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Tipsy Cake.</span></p>
+
+<p>Soak sponge cake in wine and water. Make a custard of six
+eggs to one quart of milk, and pour over it. Reserve the
+whites, beat to stiff froth, to put over last.&mdash;<i>Mrs. Dr. S.</i></p>
+
+<p class="recipe"><span class="smcap">Velvet Cake.</span></p>
+
+<p>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.</p>
+
+<p>Mix the flour with butter, sugar, and water, and beat well.
+Take five eggs, beat yolks and whites separately, and then beat
+them together three minutes. Season as you like, and mix
+with the batter. Beat considerably and bake half an hour.&mdash;<i>Mrs. A. B.</i></p>
+
+<p class="recipe"><span class="smcap">Whortleberry Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>6 eggs, beaten separately.</p>
+<p>1 pound sugar.</p>
+<p>¾ pound butter.</p>
+<p>1 quart flour.</p>
+<p>½ pint sifted meal.</p>
+<p>1 teaspoonful soda.</p>
+<p>A little mace and cinnamon.</p>
+</div>
+</div>
+
+<p>After mixing, stir in one quart of the berries, so as not to
+mash them, having previously dusted them with flour. Mix
+the soda with one-half pint of cream or milk.&mdash;<i>Mrs. A. P.</i></p>
+
+<p class="recipe"><span class="smcap">Naples Biscuit.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound flour.</p>
+<p>1 pound sugar.</p>
+<p><span class="pagenum"><a name="Page_348" id="Page_348">348</a></span></p>
+<p>12 whites, and 10 yolks of eggs.</p>
+<p>2 glasses wine.</p>
+</div>
+</div>
+
+<p>They should gradually harden in the oven till quite crisp, and
+be frequently turned in the pans.</p>
+
+<p class="recipe"><span class="smcap">Icing.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1½ pound sugar.</p>
+<p>½ pint water.</p>
+</div>
+</div>
+
+<p>Boil until it ropes. Have ready the whites of seven eggs
+well beaten, pour the syrup into a bowl, and beat until milk-warm.
+Then put in the eggs, and beat for an hour.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">Hot Icing.</span></p>
+
+<p>Dissolve one pint powdered sugar in two or three tablespoonfuls
+water, and boil.</p>
+
+<p>Beat the whites of four eggs to a strong froth; add the hot
+sugar, stirring in till smooth. Beat about two minutes and flavor
+to your taste, spread on the cake, and put in a hot place.&mdash;<i>Mrs. P.</i></p>
+
+<p class="recipe"><span class="smcap">Icing.</span></p>
+
+<p>Whites of two eggs, beaten to a froth.</p>
+
+<p>One pound of sugar, dissolved and boiled in a small teacup of
+water.</p>
+
+<p>Then strain the sugar and pour it into the egg, beating it
+hard until cool.</p>
+
+<p>Add one-half teaspoonful lemon acid.&mdash;<i>L. D. L.</i></p>
+
+<p class="recipe"><span class="smcap">Boiled Icing.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1½ pound cut sugar, or double refined.</p>
+<p>1 teacup of water.</p>
+<p>6 whites of eggs.</p>
+</div>
+</div>
+
+<p>Boil the sugar to candy height; when nearly cold put in eggs.&mdash;<i>Miss
+E. P.</i></p>
+
+<p class="recipe"><span class="smcap">Cold Icing.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Whites of 3 eggs.</p>
+<p>1 pound sugar.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_349" id="Page_349">349</a></span></p>
+
+<p>Beat very light and season with vanilla or lemon. After
+beating very lightly, add the white of another egg and it will
+give a pretty gloss upon the icing.&mdash;<i>Miss E. P.</i></p>
+
+<p class="recipe"><span class="smcap">Icing for Cake.</span></p>
+
+<p>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.&mdash;<i>Mrs. F C. W.</i></p>
+
+<p class="recipe"><span class="smcap">Icing.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Icing for Cakes.</span></p>
+
+<p>Whites of six eggs to one pound sugar, or one egg to three
+teaspoonfuls of sugar.&mdash;<i>Mrs. Dr. J.</i></p>
+
+<p class="recipe"><span class="smcap">Boiled Icing.</span></p>
+
+<p>One and one-fourth pound loaf sugar, added to one teacup
+<span class="pagenum"><a name="Page_350" id="Page_350">350</a></span>
+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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Soft Ginger Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cupful butter.</p>
+<p>1 cupful sugar.</p>
+<p>1 cupful molasses.</p>
+<p>1 cupful sour cream.</p>
+<p>3 eggs.</p>
+<p>½ tablespoonful of soda.</p>
+<p>2 tablespoonfuls of ginger.</p>
+</div>
+</div>
+
+<p>Flour until the spoon will almost stand alone. Cloves and
+cinnamon to taste. (This is very good.)&mdash;<i>Mrs. J. F.</i></p>
+
+<p class="recipe"><span class="smcap">Soft Gingerbread.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 eggs.</p>
+<p>1 teacup butter.</p>
+<p>½ teacup ginger.</p>
+<p>1 teacup molasses.</p>
+<p>3 teacups sifted flour.</p>
+<p>1 large tablespoonful of ginger.</p>
+<p>1 small teaspoonful of soda, dissolved in ½ teacup of sour cream.&mdash;<i>Mrs. McG.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Ginger Loaf.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>6 eggs.</p>
+<p>4 cupfuls molasses.</p>
+<p>2 cupfuls of butter.</p>
+<p>6 cupfuls flour.</p>
+<p>1 teaspoonful soda.</p>
+<p>1 tablespoonful ginger.</p>
+<p>Cinnamon to your taste.&mdash;<i>Mrs. P. W.</i></p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_351" id="Page_351">351</a></span></p>
+
+<p class="recipe"><span class="smcap">Risen Gingerbread.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 pounds flour.</p>
+<p>1 pound nice brown sugar.</p>
+<p>1 pound butter.</p>
+<p>6 eggs.</p>
+<p>½ pint molasses.</p>
+<p>3 ounces ginger.</p>
+</div>
+</div>
+
+<p>Bake in a large cake.&mdash;<i>Mrs. A. T.</i></p>
+
+<p class="recipe"><span class="smcap">Lightened Gingerbread.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1½ pound of flour.</p>
+<p>½ pound butter.</p>
+<p>½ pound sugar.</p>
+<p>6 eggs.</p>
+<p>6 races of white ginger.</p>
+<p>1 teaspoonful soda.</p>
+<p>1 pint molasses.</p>
+</div>
+</div>
+
+<p>To be baked in tins or a pan.&mdash;<i>Mrs. I. H.</i></p>
+
+<p class="recipe"><span class="smcap">Ginger Cup Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 eggs.</p>
+<p>1 cupful molasses.</p>
+<p>1 cupful sugar.</p>
+<p>1 cupful butter (half lard will answer).</p>
+<p>½ teaspoonful soda, dissolved in 1 tablespoonful buttermilk.</p>
+<p>1 tablespoonful ground ginger.</p>
+<p>2½ cupfuls flour.</p>
+</div>
+</div>
+
+<p>Mix as other cake. Some like allspice.&mdash;<i>Mrs. H. D.</i></p>
+
+<p class="recipe"><span class="smcap">Molasses Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>5 light cupfuls flour.</p>
+<p>5 eggs.</p>
+<p>2 cupfuls sugar.</p>
+<p>2 cupfuls molasses.</p>
+<p>1 cupful butter.</p>
+<p><span class="pagenum"><a name="Page_352" id="Page_352">352</a></span></p>
+<p>1 cupful cream, with one teaspoonful soda.</p>
+<p>2 tablespoonfuls cream of tartar.</p>
+<p>2 teaspoonfuls ground ginger.</p>
+</div>
+</div>
+
+<p>All well beaten together. Bake as pound cake.&mdash;<i>Miss E. T.</i></p>
+
+<p class="recipe"><i>Molasses Cake.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teaspoonful soda.</p>
+<p>1 pound butter.</p>
+<p>1 pound sugar.</p>
+<p>1 pint molasses.</p>
+<p>1 tablespoonful ginger.</p>
+</div>
+</div>
+
+<p>Flour enough to make it as thick as ordinary cake.&mdash;<i>Miss
+J. C.</i></p>
+
+<p class="recipe"><span class="smcap">Molasses Pound Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ pound butter.</p>
+<p>2 cupfuls sugar.</p>
+<p>2 cupfuls molasses.</p>
+<p>6 cupfuls flour.</p>
+<p>1 cupful cream.</p>
+<p>4 eggs.</p>
+<p>Some cloves and nutmeg; add lemon to taste.
+&mdash;<i>Mrs. Dr. S.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Black, or Molasses Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart flour.</p>
+<p>5 eggs.</p>
+<p>1 pint molasses.</p>
+<p>¼ pound butter.</p>
+<p>2 tablespoonfuls ginger.</p>
+<p>1 teaspoonful soda, dissolved in 1 teacup sour milk.
+&mdash;<i>Mrs. T. C.</i></p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_353" id="Page_353">353</a></span></p>
+
+<hr class="l15" />
+
+<h2>SMALL CAKES.</h2>
+
+<p class="recipe"><span class="smcap">Albany Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1½ pound flour.</p>
+<p>1½ pound brown sugar.</p>
+<p>1½ pound butter.</p>
+<p>1 tablespoonful lard.</p>
+<p>4 tablespoonfuls powdered cinnamon.</p>
+<p>1 teaspoonful soda, dissolved in a cup of milk.</p>
+</div>
+</div>
+
+<p>Roll on extra flour very thin. Dip the face of each cake in
+granulated sugar. Bake slowly in greased pans.&mdash;<i>Mrs. R. R.</i></p>
+
+<p class="recipe"><span class="smcap">Scotch Cakes.</span> (<i>Very nice.</i>)</p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 pounds flour.</p>
+<p>1½ pound sugar.</p>
+<p>1 pound butter.</p>
+<p>6 eggs, beaten together.</p>
+<p>3 nutmegs.&mdash;<i>Mrs. P. McG.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Sweet Crackers.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 eggs.</p>
+<p>4 cupfuls sugar.</p>
+<p>½ pound butter.</p>
+<p>1 teaspoonful soda.</p>
+<p>1 cupful sour cream.</p>
+<p>Pounded cinnamon and grated nutmeg for flavoring.</p>
+<p>Sufficient flour for a soft dough.</p>
+</div>
+</div>
+
+<p>Roll thin and cut it with tin shapes, and bake quickly.&mdash;<i>Mrs. S.</i></p>
+
+<p class="recipe"><span class="smcap">Drop Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>6 eggs.</p>
+<p>1 pound sugar.</p>
+<p>¾ pound butter.</p>
+<p>1 teaspoonful soda, in 1 cupful sour cream.</p>
+<p>2 teaspoonfuls cream of tartar, in 1 quart flour.&mdash;<i>Mrs. S.</i></p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_354" id="Page_354">354</a></span></p>
+
+<p class="recipe"><span class="smcap">Cream Cakes.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. H. M.</i></p>
+
+<p class="recipe"><span class="smcap">Marguerites.</span></p>
+
+<p>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.&mdash;<i>Miss M. C. L.</i></p>
+
+<p class="recipe"><i>Marguerites.</i></p>
+
+<p>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
+<span class="pagenum"><a name="Page_355" id="Page_355">355</a></span>
+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.&mdash;<i>Mrs. H.</i></p>
+
+<p class="recipe"><span class="smcap">Marguerites, or Jelly Cakes.</span></p>
+
+<p>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.&mdash;<i>Mrs. I. H.</i></p>
+
+<p class="recipe"><span class="smcap">Shrewsbury Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound flour.</p>
+<p>12 ounces sugar.</p>
+<p>12 ounces butter.</p>
+<p>2 eggs.</p>
+</div>
+</div>
+
+<p>Add two tablespoonfuls rose water, or two teaspoonfuls beaten
+mace. Roll and bake in tin sheets or in an oven.&mdash;<i>Mrs. T.</i>
+<span class="pagenum"><a name="Page_356" id="Page_356">356</a></span></p>
+
+<p class="recipe"><span class="smcap">Macaroons.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Jumbles.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound flour,</p>
+<p>¾ pound butter.</p>
+<p>1 pound sugar.</p>
+<p>3 eggs. Flavor with mace.</p>
+</div>
+</div>
+
+<p>A delicious cake.&mdash;<i>Mrs. A. T.</i></p>
+
+<p class="recipe"><span class="smcap">Jackson Jumbles.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 teacups sugar.</p>
+<p>1 teacup lard.</p>
+<p>6 teacups flour.</p>
+<p>1 teaspoonful soda in one cup of sour cream.</p>
+<p>3 eggs.</p>
+</div>
+</div>
+
+<p>The grated rind of one or two lemons, or a little grated nutmeg.
+Roll out and bake.&mdash;<i>Mrs. H. S.</i></p>
+
+<p class="recipe"><span class="smcap">Jumbles.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 pounds flour.</p>
+<p>2 pounds sugar.</p>
+<p>1 pound butter.</p>
+<p>8 eggs.</p>
+<p>1 teaspoonful soda.</p>
+<p>A little milk if the eggs are not enough.&mdash;<i>Mrs. M. E.</i></p>
+</div>
+</div>
+
+<p class="recipe"><i>Jumbles.</i></p>
+
+<p>Rub one pound butter into one and a quarter pound flour;
+beat four eggs with one and a quarter pound sugar, very light;
+mix well with the flour. Add one nutmeg and a glass of
+brandy.&mdash;<i>Mrs. J. W.</i>
+<span class="pagenum"><a name="Page_357" id="Page_357">357</a></span></p>
+
+<p class="recipe"><span class="smcap">Coffee Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teacup of molasses.</p>
+<p>1 cupful of good liquid coffee.</p>
+<p>1 cupful sugar.</p>
+<p>1 cupful butter.</p>
+<p>4 cupfuls flour.</p>
+<p>1 teaspoonful of cinnamon.</p>
+<p>1 teaspoonful cloves.</p>
+<p>1 teaspoonful cream tartar.</p>
+<p>½ teaspoonful soda.</p>
+<p>1 pound of raisins.</p>
+<p>¼ pound of citron.</p>
+<p>3 eggs.</p>
+<p>½ wine-glass of brandy.&mdash;<i>Mrs. J. H. F.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Cinnamon Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound butter.</p>
+<p>2 pounds flour.</p>
+<p>1 pound sugar.</p>
+</div>
+</div>
+
+<p>Six eggs, leaving out two yolks, which you will beat up
+with a little rose water, and, with a feather, spread on the
+cakes; then strew cinnamon and sugar on them, and blanched
+almonds. Lay them on tins, and bake them in a slow oven.&mdash;<i>Mrs. I. H.</i></p>
+
+<p class="recipe"><span class="smcap">Cinnamon Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 quarts flour.</p>
+<p>6 or 8 eggs, the yolks only.</p>
+<p>½ pound butter.</p>
+<p>½ pound sugar.</p>
+<p>1 spoonful cinnamon.&mdash;<i>Mrs. Dr. R. E.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Strawberry Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 pounds flour.</p>
+<p>1 pound loaf sugar.</p>
+<p><span class="pagenum"><a name="Page_358" id="Page_358">358</a></span></p>
+<p>1 pound butter.</p>
+<p>6 eggs.</p>
+<p>Mace and a little wine to flavor.</p>
+</div>
+</div>
+
+<p>Bake quickly.&mdash;<i>Mrs. A. T.</i></p>
+
+<p class="recipe"><span class="smcap">Holmcroft Cake.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 coffee-cup of sugar.</p>
+<p>2 tablespoonfuls of butter not melted.</p>
+<p>1 teacup of sweet milk.</p>
+<p>Whites of 2 eggs, or 1 whole egg.</p>
+<p>2 coffee-cups of flour.&mdash;<i>Mrs. N.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Nothings.</span></p>
+
+<p>Take one egg, two tablespoonfuls cream, butter the size of a
+walnut, flour to make the dough very stiff; work it well and
+roll it very thin. Cut the size of a saucer. Fry in lard and
+sprinkle with powdered sugar.&mdash;<i>Mrs. T. C.</i></p>
+
+<p class="recipe"><span class="smcap">Sugar Cakes.</span></p>
+
+<p>Mix four cupfuls of sugar with eight cupfuls of flour and one
+large spoonful of coriander-seed; add one cupful of butter, one
+cupful of lard, six eggs, two tablespoonfuls of sour cream or
+milk, one teaspoonful of soda.&mdash;<i>Mrs. Dr. S.</i></p>
+
+<p class="recipe"><span class="smcap">Cookies.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 eggs.</p>
+<p>1 cupful of butter or lard.</p>
+<p>2 cupfuls of sugar.</p>
+<p>6 cupfuls of sifted flour.</p>
+<p>1 nutmeg.</p>
+<p>1 teaspoonful of soda.</p>
+<p>2 teaspoonfuls of cream of tartar, sifted with the flour.</p>
+</div>
+</div>
+
+<p>Cream the butter with one cup of the sugar, beat the eggs
+separately and put into the yolks the remaining cup of sugar;
+add this to the butter, and put in whites and flour last. Roll
+thin and bake quickly.&mdash;<i>Mrs. F. F. F.</i>
+<span class="pagenum"><a name="Page_359" id="Page_359">359</a></span></p>
+
+<p class="recipe"><span class="smcap">Gloucester Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>5 eggs.</p>
+<p>1 quart of milk.</p>
+<p>1 quart of flour.</p>
+<p>A piece of butter the size of an egg.</p>
+</div>
+</div>
+
+<p>Beat the eggs very light; mix into them the flour and milk
+alternately, and beating it until perfectly smooth, add a little
+salt. Melt the butter and stir it into the batter. Bake in
+small moulds.&mdash;<i>Mrs. J. D.</i></p>
+
+<p class="recipe"><span class="smcap">Tea Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 quarts of flour.</p>
+<p>1 small teacup of lard.</p>
+<p>1 small teacup of butter.</p>
+<p>3 cupfuls of sugar.</p>
+<p>3 eggs.</p>
+<p>1 cupful of cream (sour is best).</p>
+<p>2 small teaspoonfuls of soda.</p>
+<p>1 grated nutmeg.</p>
+</div>
+</div>
+
+<p>Roll out half an inch thick, and bake in a moderate oven.&mdash;<i>Mrs. F. C. W.</i></p>
+
+<p class="recipe"><span class="smcap">Crullers.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 quarts of flour.</p>
+<p>2 cups of sugar.</p>
+<p>6 eggs.</p>
+<p>2 spoonfuls of soda.</p>
+<p>4 spoonfuls cream of tartar.</p>
+<p>4 tablespoonfuls of melted butter.</p>
+<p>A little salt.</p>
+</div>
+</div>
+
+<p>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
+<span class="pagenum"><a name="Page_360" id="Page_360">360</a></span>
+when brown on the lower side, turn over with a fork. They
+are more convenient to turn with a hole in the centre.&mdash;<i>Mrs. B.</i></p>
+
+<p class="recipe"><span class="smcap">Tea Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 quarts of flour.</p>
+<p>3 cupfuls of sugar.</p>
+<p>1 cup of butter.</p>
+<p>5 eggs.</p>
+<p>1 teaspoonful of soda dissolved in 2 tablespoonfuls of sweet milk.</p>
+<p>2 teaspoonfuls cream of tartar.</p>
+<p>Season with lemon or nutmeg.&mdash;<i>Mrs. H.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Delicate Tea Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Whites of 3 eggs beaten to a froth.</p>
+<p>1 cupful of pulverized sugar.</p>
+<p>½ cupful of sweet milk.</p>
+<p>1 teaspoonful cream of tartar.</p>
+<p>½ teaspoonful of soda.</p>
+<p>2½ cupfuls of flour.</p>
+<p>1 teaspoonful of almonds.</p>
+<p>½ cupful of melted butter.&mdash;<i>Mrs. R.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Tartaric Cakes.</span></p>
+
+<p>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.&mdash;<i>Mrs. D.</i></p>
+
+<p class="recipe"><span class="smcap">A Delicate Cake for Tea.</span></p>
+
+<p>Beat the yolks and whites of two eggs separately; to the
+yolks add two coffee-cups of sugar, and two cupfuls of sweet
+<span class="pagenum"><a name="Page_361" id="Page_361">361</a></span>
+milk; then four tablespoonfuls butter creamed; next the
+white of the eggs, lastly, four cupfuls of flour with one teaspoonful
+soda, two teaspoonfuls cream of tartar, sifted in the flour.</p>
+
+<p>Bake in shallow pans.&mdash;<i>Mrs. C. V. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Lemon Jumbles.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 egg.</p>
+<p>1 teacupful sugar.</p>
+<p>½ teacupful of butter.</p>
+<p>3 teaspoonfuls milk.</p>
+<p>1 teaspoonful cream of tartar.</p>
+<p>½ teaspoonful of soda.</p>
+<p>2 small lemons; juice of two and grated rind of one.</p>
+</div>
+</div>
+
+<p>Mix rather stiff. Roll and cut out with a cake-cutter.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">Bonnefeadas.</span></p>
+
+<p>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.&mdash;<i>Mrs.
+Col. A. L.</i></p>
+
+<p class="recipe"><span class="smcap">Delicious Small Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Yolks of 6 eggs.</p>
+<p>1 light pound flour.</p>
+<p>¼ pound butter.</p>
+<p>1 spoonful lard.</p>
+<p>1 pound sugar.</p>
+</div>
+</div>
+
+<p>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,
+<span class="pagenum"><a name="Page_362" id="Page_362">362</a></span>
+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.&mdash;<i>Mrs. M. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Wafers.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 ounces butter.</p>
+<p>4 ounces sugar.</p>
+<p>5 ounces flour.</p>
+<p>4 eggs.</p>
+<p>1 glass of wine.</p>
+<p>A little mace and nutmeg.&mdash;<i>Mrs. Dr. J.</i></p>
+</div>
+</div>
+
+<p class="recipe"><i>Wafers.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 spoonfuls flour.</p>
+<p>4 spoonfuls sugar.</p>
+<p>4 spoonfuls cream.</p>
+<p>1 spoonful butter.</p>
+<p>Orange peel, mace, and nutmeg.</p>
+</div>
+</div>
+
+<p>Prepare as for pound cake. Bake in wafer irons, rolling them
+while hot.</p>
+
+<p class="recipe"><span class="smcap">Dimples.</span></p>
+
+<p>Beat the whites of three eggs and three-quarters pound of
+sugar till well mixed. Stir in blanched almonds, cut fine.
+Drop on tins and bake in a cool oven.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Ginger Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teacup of butter.</p>
+<p>1 teacup brown sugar.</p>
+<p>1 teacup sour milk.</p>
+<p>7 cupfuls flour.</p>
+<p><span class="pagenum"><a name="Page_363" id="Page_363">363</a></span></p>
+<p>1½ teacup molasses.</p>
+<p>1½ teaspoonfuls soda.&mdash;<i>Mrs. C. B.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Ginger Snaps.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint of molasses.</p>
+<p>1 teacup brown sugar.</p>
+<p>1 teacup of butter and lard mixed.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p>Have the mixture milk-warm; work flour in briskly. Roll
+them and bake quickly.&mdash;<i>Miss N. S. L.</i></p>
+
+<p class="recipe"><span class="smcap">Ginger Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 dozen eggs.</p>
+<p>2 pounds of flour.</p>
+<p>1 pound butter.</p>
+<p>1 pound sugar.</p>
+<p>1 pint molasses.</p>
+<p>1 small teacup of ginger.</p>
+<p>1 teaspoonful of soda.&mdash;<i>Mrs. Col. S.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Cheap Ginger Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 pints of flour.</p>
+<p>1 large spoonful of lard.</p>
+<p>2 large spoonfuls of ginger.</p>
+<p>1 dessertspoonful of soda in a pint of molasses.&mdash;<i>Mrs. H. S.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">Ginger Bunns.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>¾ pound butter, ½ pound sugar, rubbed to a cream.</p>
+<p>½ nutmeg.</p>
+<p>1 tablespoonful ginger.</p>
+</div>
+</div>
+
+<p>Stir all together, then add two eggs well beaten, stir in one
+pound of flour and moisten with sweet milk, until it can be
+easily worked. Roll out and bake in quick oven.&mdash;<i>Mrs. H. D.</i>
+<span class="pagenum"><a name="Page_364" id="Page_364">364</a></span></p>
+
+<p class="recipe"><span class="smcap">Molasses Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>7 cupfuls of flour.</p>
+<p>2 cupfuls of molasses.</p>
+<p>1 cupful sugar.</p>
+<p>1 cupful of butter.</p>
+<p>1 cupful of sour milk.</p>
+<p>1 even tablespoonful of soda.</p>
+<p>2 tablespoonfuls of ginger.</p>
+</div>
+</div>
+
+<p>Let the dough be as soft as you can conveniently handle it.
+Bake in a moderately quick oven.&mdash;<i>Mrs. R. L.</i></p>
+
+<p class="recipe"><span class="smcap">Spice Nuts.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound sugar.</p>
+<p>1 pound flour.</p>
+<p>1 pint molasses. Mix well.</p>
+<p>¾ pound butter.</p>
+<p>3 tablespoonfuls ginger.</p>
+<p>1 tablespoonful allspice.</p>
+<p>1 tablespoonful cinnamon.</p>
+</div>
+</div>
+
+<p>Bake in small drops or cakes.&mdash;<i>Mrs. Dr. J.</i></p>
+
+<p class="recipe"><span class="smcap">Ginger Snaps.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cupful butter.</p>
+<p>1 tablespoonful ginger.</p>
+<p>1 teaspoonful soda, in 1 pint boiling molasses.</p>
+</div>
+</div>
+
+<p>Stir and let it cool; add sifted flour enough to make a dough;
+roll thin and bake.&mdash;<i>Mrs. S. B.</i></p>
+
+<p class="recipe"><span class="smcap">Drop Ginger Cakes.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound butter, cream it as for pound cake.</p>
+<p>2 packed quarts flour.</p>
+<p>1 pound sugar.</p>
+<p>1 pint molasses.</p>
+<p>5 eggs.</p>
+<p>2 tablespoonfuls ginger.&mdash;<i>Mrs. N.</i></p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_365" id="Page_365">365</a></span></p>
+
+<hr class="l15" />
+
+<h2>PUDDINGS.</h2>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Plum Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 dozen eggs.</p>
+<p>3 pounds baker's bread, stale, and grated fine.</p>
+<p>3 pounds suet.</p>
+<p>3 pounds brown sugar.</p>
+<p>1 pound sliced citron.</p>
+<p>3 pounds currants.</p>
+<p>4 pounds seeded raisins.</p>
+<p>½ ounce nutmeg, and the same of mace, cloves, and cinnamon.</p>
+<p>Half pint wine.</p>
+<p>Half pint French cooking brandy.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_366" id="Page_366">366</a></span></p>
+
+<p>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.</p>
+
+<p>When you wish to use one, it must be boiled an hour before
+dinner. Serve with rich sauce. It will keep six months or a
+year.&mdash;<i>Mrs. T. M. C.</i></p>
+
+<p class="recipe"><i>Plum Pudding.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>10 eggs.</p>
+<p>1 pound chopped suet.</p>
+<p>1 pound seeded raisins.</p>
+<p>1 pound currants.</p>
+<p>1 pound stale bread crumbs.</p>
+<p>½ pound citron.</p>
+<p>1 nutmeg.</p>
+<p>1 wine-glassful wine.</p>
+<p>1 wine-glassful brandy.</p>
+<p>½ pound brown sugar.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. E. B.</i></p>
+
+<p class="recipe"><i>Plum Pudding.</i></p>
+
+<p>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
+<span class="pagenum"><a name="Page_367" id="Page_367">367</a></span>
+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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Rich Plum Pudding.</span></p>
+
+<p>Nine eggs beaten to a froth.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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:</p>
+
+<p>One cup of sugar, one of butter. Beat well together.
+Break an egg in and mix well. Add a tablespoonful of wine
+or brandy, and serve immediately.&mdash;<i>Mrs. F.</i></p>
+
+<p class="recipe"><span class="smcap">English Plum Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound of stale bread grated.</p>
+<p>1 pound currants.</p>
+<p>1 pound sugar.</p>
+<p>1 pound of suet chopped as fine as flour.</p>
+<p>¼ of a pound of raisins, and the same of citron.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_368" id="Page_368">368</a></span></p>
+
+<p>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.&mdash;<i>Mrs. Dr. S.</i></p>
+
+<p class="recipe"><span class="smcap">Christmas Plum Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Half a loaf of bread (grated).</p>
+<p>1 pound currants.</p>
+<p>2 pounds stoned raisins.</p>
+<p>1 pound chopped suet.</p>
+<p>6 eggs, and 2 pieces of citron cut up.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. M. E. J. B.</i></p>
+
+<p class="recipe"><span class="smcap">Plum Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>8 eggs (the yolks and whites beaten very light).</p>
+<p>1 pint of suet chopped fine.</p>
+<p>1 pint of sweet milk.</p>
+<p>1½ pint stoned raisins, rubbed in flour.</p>
+<p>1 quart of bread crumbs rubbed till very fine.</p>
+<p>Half pint citron sliced thin.</p>
+<p>1 teacup of light brown sugar.</p>
+</div>
+</div>
+
+<p>Grease and flour your mould, pour your pudding in, boil two
+hours, and eat with rich boiled sauce, made of sugar, butter,
+wine, and nutmeg.&mdash;<i>Mrs. B. C. C.</i>
+<span class="pagenum"><a name="Page_369" id="Page_369">369</a></span></p>
+
+<p class="recipe"><i>Recipe for a simpler Plum Pudding.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 cupfuls flour.</p>
+<p>1 cupful raisins.</p>
+<p>1 cupful brown sugar.</p>
+<p>1 cupful buttermilk.</p>
+<p>½ cup molasses.</p>
+<p>1 cup of suet, or half a cup of butter.</p>
+<p>2 eggs.</p>
+<p>1 teaspoonful soda.</p>
+</div>
+</div>
+
+<p>Boil and eat with sauce.&mdash;<i>Mrs. E. B.</i></p>
+
+<p class="recipe"><span class="smcap">Economical Plum Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 cupfuls flour.</p>
+<p>1½ cup of suet.</p>
+<p>1 cupful milk.</p>
+<p>2 cupfuls raisins.</p>
+<p>1 cupful molasses.</p>
+<p>2 eggs, and 1 teaspoonful of soda.</p>
+</div>
+</div>
+
+<p>Boil four hours.&mdash;<i>Mrs. L.</i></p>
+
+<p class="recipe"><i>Another Recipe for the Same.</i></p>
+
+<p>One bowl of raisins, one of currants; one of bread crumbs;
+one bowl of eggs; one of brown sugar; one of suet; citron at
+pleasure. Boil four hours.&mdash;<i>Mrs. L.</i></p>
+
+<p class="recipe"><span class="smcap">Original Pudding.</span></p>
+
+<p>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.
+<span class="pagenum"><a name="Page_370" id="Page_370">370</a></span></p>
+
+<p>Dough for French rolls or muffin bread is especially adapted
+to this kind of pudding.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Steamed Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ pound of seeded raisins.</p>
+<p>4 eggs.</p>
+<p>2 cupfuls of sugar.</p>
+<p>3 cupfuls of flour.</p>
+<p>1 cupful of sour cream.</p>
+<p>1 teaspoonful of soda.</p>
+<p>2 teaspoonfuls of cream tartar.</p>
+</div>
+</div>
+
+<p>Let it steam two hours. Have the water boiling fast, and
+don't open till it has boiled two hours.&mdash;<i>Mrs. Dr. J.</i></p>
+
+<p class="recipe"><span class="smcap">Boiled Pudding.</span></p>
+
+<p>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.</p>
+
+<p>Boil like a plum pudding.</p>
+
+<p class="recipe"><span class="smcap">Sauce for the Same.</span></p>
+
+<p>One pint of cream, large spoonful of butter, one glass of wine.
+Season to the taste. Let it cook, but not come to a boil.&mdash;<i>Mrs. A. F.</i></p>
+
+<p class="recipe"><i>Another Sauce.</i></p>
+
+<p>Cream half a pound of butter; work into it six tablespoonfuls
+of sugar; beat in one egg, add a wine-glass of wine or
+brandy, and half a grated nutmeg. Set it on the fire, and as
+soon as it boils, serve it for the table.&mdash;<i>Mrs. F.</i></p>
+
+<p class="recipe"><span class="smcap">Amherst Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 cupfuls of flour.</p>
+<p>1 cupful of suet.</p>
+<p>1 cupful of milk.</p>
+<p><span class="pagenum"><a name="Page_371" id="Page_371">371</a></span></p>
+<p>1 cupful of molasses.</p>
+<p>2 cupfuls of raisins.</p>
+<p>1 teaspoonful of salt.</p>
+<p>1 teaspoonful of cloves and the same of cinnamon.</p>
+<p>½ teaspoonful of soda, dissolved in milk.</p>
+</div>
+</div>
+
+<p>To be boiled three hours in a coarse bag, and eaten with wine
+sauce.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">Boiled Pudding of Acid Fruit.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart of flour (or the weight in stale bread).</p>
+<p>2 eggs.</p>
+<p>1 pint of milk.</p>
+<p>1 teaspoonful of salt.</p>
+<p>½ pound of dried fruit.</p>
+</div>
+</div>
+
+<p>If apples are used, plump them out by pouring boiling water
+on them, and let them cool before using them. Season with
+mace and nutmeg, and eat with sauce.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Cherry Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 cupfuls of flour.</p>
+<p>2 cupfuls of fruit.</p>
+<p>1 cupful of molasses.</p>
+<p>1 cupful of milk.</p>
+<p>2 teaspoonfuls of cream tartar.</p>
+<p>1 teaspoonful of soda, put in the flour.</p>
+<p>1 cupful of suet.</p>
+</div>
+</div>
+
+<p>Mix well, put in a buttered mould, and boil three hours and a
+half&mdash;<i>Miss E. T.</i></p>
+
+<p class="recipe"><span class="smcap">Troy Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cupful of milk.</p>
+<p>1 cupful of molasses.</p>
+<p>½ cupful of currants.</p>
+<p>½ cupful of butter.</p>
+<p>1 teaspoonful of baking soda, dissolved in the milk.</p>
+<p>1 teaspoonful of ginger.</p>
+<p>1 teaspoonful of ground cloves.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_372" id="Page_372">372</a></span></p>
+
+<p>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.</p>
+
+<p>Sauce: One egg (frothed), one cupful of powdered sugar,
+one cupful of cream or milk, boiled with a small piece of butter.
+Add wine, if you like.&mdash;<i>Mrs. W. C. R.</i></p>
+
+<p class="recipe"><span class="smcap">Sweet Potato Roll.</span></p>
+
+<p>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.&mdash;<i>Mrs. Dr. J. F. G.</i></p>
+
+<p class="recipe"><span class="smcap">Boiled Sweetmeat Pudding.</span></p>
+
+<p>Twelve ounces flour and eight ounces butter rolled in a
+square sheet of paste. Spread over the whole sweetmeats (or
+stewed fruit, if more convenient). Roll closely and boil in a
+cloth. Pour sauce over it.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Boiled Bread Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs. J. A. B.</i></p>
+
+<p class="recipe"><i>Boiled Bread Pudding.</i> (<i>Economical.</i>)</p>
+
+<p>Soak one pound stale bread in enough milk to make a pudding.
+When soft, beat it up with two eggs and three tablespoonfuls
+flour. Pour in a large lump of butter, melted. Put
+in any sort of fruit you like, and then boil.&mdash;<i>Miss E. T.</i></p>
+
+<p class="recipe"><span class="smcap">Boiled Pudding.</span></p>
+
+<p>One quart milk, four eggs, lard size of turkey's egg. Flour
+enough to make a batter for a teacup of fruit.</p>
+
+<p>Boil and eat with sauce.&mdash;<i>Mrs. R.</i>
+<span class="pagenum"><a name="Page_373" id="Page_373">373</a></span></p>
+
+<p class="recipe"><span class="smcap">Paste for Boiled Dumplings.</span></p>
+
+<p>One quart flour, three good-sized Irish potatoes (boiled and
+mashed). One tablespoonful butter, and the same of lard.
+One teaspoonful soda, and two teaspoonfuls cream of tartar.&mdash;<i>Mrs. E. W.</i></p>
+
+<p class="recipe"><span class="smcap">Apple Dumplings.</span></p>
+
+<p>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.</p>
+
+<p>The water should be boiling when the dumplings are dropped
+in, and it should be kept boiling all the while, else they will be
+heavy. Eat with sauce.&mdash;<i>Mrs. G. N.</i></p>
+
+<p class="recipe"><span class="smcap">Boiled Molasses Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cupful molasses.</p>
+<p>1 cupful sweet milk.</p>
+<p>4 cupfuls sifted flour.</p>
+<p>1 cupful stoned raisins.</p>
+<p>½ cupful butter.</p>
+<p>1 teaspoonful soda.</p>
+<p>1 teaspoonful salt.</p>
+</div>
+</div>
+
+<p>Boil or steam in a pudding mould. Eat with wine sauce.&mdash;<i>Mrs.
+McG.</i></p>
+
+<p class="recipe"><span class="smcap">Suet Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart flour.</p>
+<p>2 teacups suet, chopped fine.</p>
+<p>1 teaspoonful salt.</p>
+</div>
+</div>
+
+<p>Mix the suet with two-thirds of the flour, reserving the rest
+of the flour to roll the dough in. Put in a cloth and boil one
+hour.&mdash;<i>Mrs. B.</i></p>
+
+<p class="recipe"><i>Suet Pudding.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint milk.</p>
+<p>3 eggs, well beaten.</p>
+<p><span class="pagenum"><a name="Page_374" id="Page_374">374</a></span></p>
+<p>½ pound finely chopped suet.</p>
+<p>1 teaspoonful powdered ginger.</p>
+<p>1 teaspoonful salt.</p>
+</div>
+</div>
+
+<p>Add flour gradually, till you have made it into a thick batter.
+Boil two or three hours, and serve with hot sauce.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Suet Dumplings.</span></p>
+
+<p>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.&mdash;<i>Mrs. G. S.</i></p>
+
+<p class="recipe"><span class="smcap">Eve's Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ pound finely grated bread crumbs.</p>
+<p>½ pound finely chopped apples.</p>
+<p>4 eggs.</p>
+<p>6 ounces sugar.</p>
+<p>2 ounces citron, and lemon peel.</p>
+<p>½ pound finely chopped suet.</p>
+<p>½ pound currants.</p>
+<p>A little nutmeg.</p>
+</div>
+</div>
+
+<p>Butter the mould well, and boil three hours.&mdash;<i>Mrs. H. T. S.</i></p>
+
+<p class="recipe"><span class="smcap">Fruit Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 eggs.</p>
+<p>1 pint milk.</p>
+<p>4 tablespoonfuls flour.</p>
+<p>1 tablespoonful butter.</p>
+</div>
+</div>
+
+<p>Apples or peaches cut in thin slices, and dropped in the batter.
+Serve with sauce.&mdash;<i>Mrs. Dr. S.</i>
+<span class="pagenum"><a name="Page_375" id="Page_375">375</a></span></p>
+
+<p class="recipe"><span class="smcap">Baked Peach Dumplings.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Currant Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound currants.</p>
+<p>1 teaspoonful soda.</p>
+<p>1 teaspoonful salt.</p>
+</div>
+</div>
+
+<p>Nutmeg to suit the taste. Citron will improve the flavor.
+Eat with wine sauce.&mdash;<i>Mrs. Dr. E.</i></p>
+
+<p class="recipe"><span class="smcap">Raspberry Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Cherry Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>10 eggs.</p>
+<p>1 cupful melted butter.</p>
+<p>1 quart milk, make in a thick batter.</p>
+<p>1 pound dried cherries (stoned).&mdash;<i>Mrs. Dr. E.</i></p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_376" id="Page_376">376</a></span></p>
+
+<p class="recipe"><span class="smcap">Apple Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound apples stewed very dry.</p>
+<p>1 pound sugar.</p>
+<p>½ pound butter.</p>
+<p>Yolks of 7 eggs.</p>
+<p>Rind and juice two lemons.</p>
+</div>
+</div>
+
+<p>Bake in a paste.&mdash;<i>Mrs. Dr. E.</i></p>
+
+<p class="recipe"><i>Delicious Apple Pudding.</i></p>
+
+<p>Three eggs, one cupful sugar, one cupful melted butter, one
+cupful sweet milk, one and one-third cupful of apples, one teaspoonful
+essence of lemon; baked in pastry. This quantity
+will make two plates.&mdash;<i>Mrs. M. M. D.</i></p>
+
+<p class="recipe"><i>Apple Pudding.</i></p>
+
+<p>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.&mdash;<i>Mrs. M.</i></p>
+
+<p class="recipe"><i>Apple Pudding.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart chopped apples.</p>
+<p>1 pint flour.</p>
+<p>1 pint new milk.</p>
+<p>3 eggs.</p>
+</div>
+</div>
+
+<p>Bake quickly after mixing, and eat with sauce.&mdash;<i>Miss E. T.</i></p>
+
+<p class="recipe"><i>Dried Apple Pudding.</i></p>
+
+<p>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.&mdash;<i>Mrs. R.</i>
+<span class="pagenum"><a name="Page_377" id="Page_377">377</a></span></p>
+
+<p class="recipe"><span class="smcap">Baked Apple Roll.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Apple Méringue</span>, <i>with custard</i>.</p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart apple-sauce.</p>
+<p>Juice of a lemon.</p>
+<p>Whites of 4 eggs.</p>
+<p>1 large cup of sugar.</p>
+</div>
+</div>
+
+<p>Strain apple-sauce through a colander. Put it in the dish in
+which it is to be served. Beat the whites to a stiff froth, adding
+a little sugar. Cover the apples with the frosting. Set in
+the oven to brown, and eat with whipped cream or soft custard.&mdash;<i>Mrs. G. W. P.</i></p>
+
+<p class="recipe"><i>Apple Méringue.</i></p>
+
+<p>Stew the apples until well done and smooth. Sweeten to
+the taste; add the rind of a grated lemon. Beat the whites of
+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.&mdash;<i>Mrs. C. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Apple Custard Pudding.</span></p>
+
+<p>Stew six sour apples in half a cup of water. Rub through a
+sieve and sweeten. Make a custard of three pints milk, six
+eggs, four tablespoonfuls sugar. Put the apples in a pudding-dish,
+pour the custard over them, and bake slowly half an hour.&mdash;<i>Mrs. M. B. B.</i></p>
+
+<p class="recipe"><span class="smcap">Apple Charlotte.</span></p>
+
+<p>Equal quantities stewed apples and bread crumbs, one spoonful
+<span class="pagenum"><a name="Page_378" id="Page_378">378</a></span>
+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.&mdash;<i>Mrs. I. H.</i></p>
+
+<p class="recipe"><span class="smcap">Apple Custard.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1½ pint stewed apples.</p>
+<p>½ pound sugar.</p>
+</div>
+</div>
+
+<p>Set them away till cold.</p>
+
+<p>Beat six eggs very light, and stir in gradually a quart sweet
+milk. Mix all together, pour in a deep dish, and bake twenty
+minutes.&mdash;<i>Mrs. F.</i></p>
+
+<p class="recipe"><span class="smcap">Citron Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Yolks of 8 eggs.</p>
+<p>¾ pound sugar.</p>
+<p>¼ pound butter (melted).</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Citron Pudding.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Yolks of 12 eggs.</p>
+<p>½ pound butter.</p>
+<p>1 pound sugar.</p>
+</div>
+</div>
+
+<p>Stir in the butter while warming the eggs. Cut the citron in
+pieces and drop in the mixture. Have a rich paste, and bake in
+a quick oven.&mdash;<i>Mrs. H.</i></p>
+
+<p class="recipe"><span class="smcap">Orange Pudding.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_379" id="Page_379">379</a></span>
+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.&mdash;<i>Mrs. E. P. G.</i></p>
+
+<p class="recipe"><i>Orange Pudding.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Yolks of 16 eggs.</p>
+<p>1 pound powdered sugar.</p>
+<p>1 pound butter, creamed.</p>
+</div>
+</div>
+
+<p>The rinds of two oranges, grated, and the juice of one lemon.&mdash;<i>Mrs.
+Dr. T. W.</i></p>
+
+<p class="recipe"><i>Orange Pudding.</i></p>
+
+<p>Take skin of a large orange, boil it soft, pound it, and add
+the juice of one orange, with the juice of a lemon, ten eggs,
+one pound butter, one pound sugar; beat to a cream; add
+glass of wine, brandy, and rose water.&mdash;<i>Mrs. J. T. G.</i></p>
+
+<p class="recipe"><i>Orange Pudding.</i></p>
+
+<p>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.&mdash;<i>Mrs. F.</i></p>
+
+<p class="recipe"><i>Orange Pudding.</i></p>
+
+<p>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,
+<span class="pagenum"><a name="Page_380" id="Page_380">380</a></span>
+in alternate layers. Pour over the syrup, put some slips
+of paste across it, and bake it.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><span class="smcap">Lemon Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ pound sugar.</p>
+<p>¼ pound butter, well creamed.</p>
+<p>Yolks of 8 eggs.</p>
+</div>
+</div>
+
+<p>Pour this mixture into a rich crust of pastry, after adding
+the grated rind of two lemons. Then partially bake it. Beat
+the whites very stiff, and add a spoonful of sugar for each egg.
+Then add the juice of two lemons, pour this méringue over the
+pudding and brown it quickly.&mdash;<i>Mrs. I. D.</i></p>
+
+<p class="recipe"><i>Lemon Pudding.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ pound butter.</p>
+<p>¾ pound sugar.</p>
+<p>6 eggs.</p>
+<p>½ pint milk.</p>
+<p>3 lemons, juice and rind.&mdash;<i>Miss E. W.</i></p>
+</div>
+</div>
+
+<p class="recipe"><i>Lemon Pudding.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>6 eggs.</p>
+<p>¾ pound sugar.</p>
+<p>¼ pound butter.</p>
+<p>Juice of two lemons.</p>
+</div>
+</div>
+
+<p>Pour on the butter boiling hot.&mdash;<i>Mrs. E. B.</i></p>
+
+<p class="recipe"><i>Lemon Pudding.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>6 eggs.</p>
+<p>7 tablespoonfuls sugar.</p>
+<p>1 tablespoonful flour.</p>
+<p>1 tablespoonful butter.</p>
+<p>1 pint of buttermilk.</p>
+</div>
+</div>
+
+<p>Season with extract of lemon, beat well and bake in a crust.&mdash;<i>Mrs. A. C.</i>
+<span class="pagenum"><a name="Page_381" id="Page_381">381</a></span></p>
+
+<p class="recipe"><span class="smcap">Lemon Méringue.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>One pint of bread crumbs soaked in a quart of new milk.</p>
+<p>1 cup of sugar.</p>
+<p>Yolks of 4 eggs.</p>
+<p>Grated rind of 1 lemon.</p>
+</div>
+</div>
+
+<p>Beat these ingredients light and bake as custard. Then
+spread on fruit jelly or stewed apples (fresh). Froth the whites
+with four tablespoonfuls of sugar and juice of the lemon.
+Spread over the top and brown.&mdash;<i>Mrs. Col. S.</i></p>
+
+<p class="recipe"><i>Lemon Méringue.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>The rind of two small lemons and the juice of one.</p>
+<p>2 cupfuls sugar.</p>
+<p>½ cup butter.</p>
+<p>½ cup cream (or sweet milk).</p>
+<p>6 eggs, beaten separately.</p>
+</div>
+</div>
+
+<p>Leave out the whites of two eggs, which must be mixed with
+sugar and put on top of the pudding just before it is done.
+Bake in a rich paste.&mdash;<i>Mrs. H.</i></p>
+
+<p class="recipe"><span class="smcap">Almond Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs. Dr. T. W.</i></p>
+
+<p class="recipe"><span class="smcap">Cocoanut Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Two grated cocoanuts.</p>
+<p>1 pound sugar.</p>
+<p>¼ pound butter.</p>
+<p>8 eggs, leaving out 4 whites.</p>
+</div>
+</div>
+
+<p>Beat the eggs separately and to the yolks add the butter,
+sugar, cocoanut, and whites. Add a little wine or brandy, if
+you like. Bake in tins lined with pastry.&mdash;<i>Mrs. D. R.</i>
+<span class="pagenum"><a name="Page_382" id="Page_382">382</a></span></p>
+
+<p class="recipe"><i>Cocoanut Pudding.</i></p>
+
+<p>One-half pound butter, one-half pound sugar, a whole cocoanut
+grated, five eggs beaten to a froth, leaving out two whites.
+Bake in plates with pastry underneath. The oven must not be
+too hot.&mdash;<i>Mrs. I. H.</i></p>
+
+<p class="recipe"><i>Cocoanut Pudding.</i></p>
+
+<p>Stir together,</p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ pound butter.</p>
+<p>½ pound sugar.</p>
+<p>A glass of wine.</p>
+<p>6 eggs (beaten light).</p>
+</div>
+</div>
+
+<p>When all these ingredients have been stirred together till
+light, add a pound of grated cocoanut, mixed with a little
+stale cake.&mdash;<i>Mrs. E. T.</i></p>
+
+<p class="recipe"><i>Cocoanut Pudding.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound sugar.</p>
+<p>¼ pound butter,</p>
+<p>¾ pound grated cocoanut.</p>
+<p>½ pint cream.</p>
+<p>7 whole eggs, or 9 whites and 2 yolks.</p>
+<p>1 lemon.</p>
+<p>Half a nutmeg.</p>
+</div>
+</div>
+
+<p>Stir butter and sugar as for cake. Beat eggs well. Bake
+some time.&mdash;<i>Mrs. E. G.</i></p>
+
+<p class="recipe"><i>Cocoanut Pudding.</i></p>
+
+<p>One grated cocoanut, one pound of sugar, one quarter of a
+pound of melted butter, and six eggs.&mdash;<i>Mrs. M. S. C.</i></p>
+
+<p class="recipe"><span class="smcap">Chocolate Pudding.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_383" id="Page_383">383</a></span>
+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.&mdash;<i>Mrs. J. B. F., Jr.</i></p>
+
+<p class="recipe"><i>Chocolate Pudding.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart milk.</p>
+<p>3 eggs.</p>
+<p>Sugar to taste.</p>
+<p>2 tablespoonfuls corn-starch, dissolved in milk.</p>
+<p>4 tablespoonfuls chocolate.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Chocolate Méringue.</span></p>
+
+<p>One quart milk and yolks of four eggs, made into custard.
+Three tablespoonfuls powdered chocolate, put into a cup of
+warm water. One tablespoonful of corn-starch. Sweeten to
+your taste and let all boil together. Then put it in a baking-dish,
+and when done, cover with a méringue of the whites of
+eggs and white sugar. Put in the oven again to brown, a few
+minutes.&mdash;<i>Mrs. B.</i></p>
+
+<p class="recipe"><span class="smcap">Caromel Pudding.</span></p>
+
+<p>Cream together one cupful of butter, and one of sugar. Add
+five eggs (yolks and whites beaten separately) and one cupful
+of preserved damsons, removing the seed. Beat all together
+very light and season with a teaspoonful vanilla. Bake on pastry.&mdash;<i>Mrs. A. D.</i></p>
+
+<p class="recipe"><span class="smcap">Queen of Puddings.</span></p>
+
+<p>Take slices of sponge cake and spread with preserves or jelly.
+Place them in a deep dish. Make a custard with one quart of
+<span class="pagenum"><a name="Page_384" id="Page_384">384</a></span>
+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.&mdash;<i>Mrs. M. D.</i></p>
+
+<p class="recipe"><i>Queen of Puddings.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint bread crumbs.</p>
+<p>1 quart milk.</p>
+<p>1 ½ cupful of sugar.</p>
+<p>Yolks of 4 eggs, well beaten.</p>
+<p>1 teacup of butter, well creamed.</p>
+<p>Grated rind of one lemon.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. B. J. B.</i></p>
+
+<p class="recipe"><i>Queen of Puddings.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1½ cupful white sugar.</p>
+<p>2 cupfuls fine dry bread crumbs.</p>
+<p>Yolks of 5 eggs.</p>
+<p>1 tablespoonful of butter, flavored to taste.</p>
+<p>1 quart fresh, rich milk.</p>
+<p>½ cup jelly or jam.</p>
+</div>
+</div>
+
+<p>Rub the butter into a cupful of the sugar, and cream these
+together, with the yolks beaten very light. The bread crumbs
+soaked in the milk come next, then the seasoning. Bake this
+in a large butter dish, but two-thirds full, till the custard is
+"set." Spread over the top of this a layer of jam or jelly and
+cover this with a méringue made of the whipped whites and the
+half cupful of sugar. Bake till the méringue begins to color.&mdash;<i>Mrs. D. C. K.</i>
+<span class="pagenum"><a name="Page_385" id="Page_385">385</a></span></p>
+
+<p class="recipe"><i>Queen of Puddings.</i></p>
+
+<p>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.&mdash;<i>Mrs. J. V. G.</i></p>
+
+<p class="recipe"><i>Méringue Pudding or Queen of Puddings.</i></p>
+
+<p>Fill a baking dish within one and a half inch of the top with
+slices of sponge cake, buttered slightly on both sides, scattering
+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.</p>
+
+<p>As soon as it has baked a light brown, make an icing of the
+eight whites and put it on top. Set again in the oven to brown
+a little. Eat with sauce of butter and sugar.&mdash;<i>Mrs. R. P.</i></p>
+
+<p class="recipe"><span class="smcap">Tapioca Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 tablespoonfuls of tapioca.</p>
+<p>1 quart of milk.</p>
+<p>The yolks of 4 eggs.</p>
+<p>Whites of 2 eggs.</p>
+<p>1 tablespoonful of sugar.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. A. B.</i></p>
+
+<p class="recipe"><i>Tapioca Pudding.</i></p>
+
+<p>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,
+<span class="pagenum"><a name="Page_386" id="Page_386">386</a></span>
+four eggs, a small piece of butter, and sugar to taste. Bake
+about an hour and a quarter. Stir two separate times from the
+bottom, whilst baking.&mdash;<i>Mrs. Dr. S.</i></p>
+
+<p class="recipe"><i>Tapioca Pudding with Apples.</i></p>
+
+<p>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.&mdash;<i>Mrs. E. W.</i></p>
+
+<p class="recipe"><span class="smcap">Snow Pudding.</span></p>
+
+<p>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.)</p>
+
+<p>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.</p>
+
+<p>Make the six yolks into a custard flavored with vanilla or
+nutmeg and pour over the pudding after it has been turned out
+of the mould.&mdash;<i>Mrs. B. J. B.</i></p>
+
+<p class="recipe"><i>Snow Pudding.</i></p>
+
+<p>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.&mdash;<i>Mrs. Dr. P. C.</i>
+<span class="pagenum"><a name="Page_387" id="Page_387">387</a></span></p>
+
+<p class="recipe"><i>Snow Pudding.</i></p>
+
+<p>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.&mdash;<i>Mrs. A. B.</i></p>
+
+<p class="recipe"><span class="smcap">Cake Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs. V. R. I.</i></p>
+
+<p class="recipe"><span class="smcap">Preserve Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cupful preserves.</p>
+<p>1 cupful sugar.</p>
+<p>Nearly a cupful butter.</p>
+<p>5 eggs.</p>
+</div>
+</div>
+
+<p>Bake in pastry.&mdash;<i>Mrs. E. B.</i></p>
+
+<p class="recipe"><span class="smcap">Jelly Roll.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 eggs.</p>
+<p>1 cupful sugar.</p>
+<p>1 cupful flour.</p>
+<p>1 teaspoonful cream of tartar.</p>
+<p>½ teaspoonful soda, dissolved in milk.</p>
+</div>
+</div>
+
+<p>Bake in pie-pans, spread with acid jelly, roll up in a compact
+form.&mdash;<i>Mrs. R.</i>
+<span class="pagenum"><a name="Page_388" id="Page_388">388</a></span></p>
+
+<p class="recipe"><span class="smcap">Sweetmeat Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Yolks of 10 eggs.</p>
+<p>Whites of 2.</p>
+<p>1 pound of sugar.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. &mdash;&mdash;.</i></p>
+
+<p class="recipe"><i>Sweetmeat Pudding.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>½ pound of sugar.</p>
+<p>½ pound of butter.</p>
+<p>Juice and rind of one lemon.</p>
+<p>8 eggs.</p>
+</div>
+</div>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Cheese-cake Pudding.</span></p>
+
+<p>Yolks of eight fresh eggs, three-quarters of a pound of good
+brown sugar, and the same of butter, well creamed together.</p>
+
+<p>Beat the eggs light, mix all the ingredients well; season with
+nutmeg or extract of lemon; add a tablespoonful of good brandy
+or rum. Bake in a pastry, in small tins or plates.&mdash;<i>Mrs. Dr. P. C.</i></p>
+
+<p class="recipe"><span class="smcap">Transparent Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>8 eggs, beaten very light.</p>
+<p>½ pound of sugar.</p>
+<p>½ pound of butter.</p>
+<p>Nutmeg, mace, or any spice for flavoring.</p>
+</div>
+</div>
+
+<p>Put it on the fire in a tin pan, stirring constantly till it begins
+<span class="pagenum"><a name="Page_389" id="Page_389">389</a></span>
+to thicken. When cool, pour it over a rich paste, and bake
+over a moderate fire. Add citron, if you like.&mdash;<i>Mrs. Dr. E.</i></p>
+
+<p class="recipe"><i>Transparent Pudding.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>¼ pound of sugar.</p>
+<p>¼ pound of butter.</p>
+<p>Dessertspoonful of rose water.</p>
+<p>Stir well till light.</p>
+</div>
+</div>
+
+<p>Beat four eggs very light, and add to the other ingredients.
+Butter the baking-dish, line with stale cake, sliced thin, which
+you may cover with sweetmeats of any kind. Pour the mixture
+on, and bake for nearly an hour.&mdash;<i>Mrs. I. H.</i></p>
+
+<p class="recipe"><i>Transparent Pudding.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>Yolks of 10 eggs; whites of 2.</p>
+<p>1 pound of sugar,</p>
+<p>½ pound of butter.</p>
+<p>Season with nutmeg.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><span class="smcap">Arrow-root Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Sago Pudding.</span></p>
+
+<p>Boil one cupful of sago in a quart of water. Pare apples, put
+<span class="pagenum"><a name="Page_390" id="Page_390">390</a></span>
+them in a dish and stew a little. Pour the sago over them,
+and bake thirty minutes. Sweeten and flavor to the taste.&mdash;<i>Mrs. A. B.</i></p>
+
+<p class="recipe"><i>Sago Pudding.</i></p>
+
+<p>Boil one pint and a half of new milk with four spoonfuls of
+sago, nicely washed and picked. Sweeten to the taste; flavor
+with lemon peel, cinnamon, and mace. Mix all, and bake slowly
+in a paste.&mdash;<i>Mrs. V. P. M.</i></p>
+
+<p class="recipe"><span class="smcap">Bread Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs. Col. S.</i></p>
+
+<p class="recipe"><span class="smcap">Custard Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Sippet Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs. M. C. C.</i>
+<span class="pagenum"><a name="Page_391" id="Page_391">391</a></span></p>
+
+<p class="recipe"><span class="smcap">Mrs. Spence's Pudding.</span> (<i>Original.</i>)</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Teacup Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teacup grated bread.</p>
+<p>1 teacup raisins.</p>
+<p>1 teacup chopped apples.</p>
+<p>1 teacup chopped suet.</p>
+<p>3 eggs.</p>
+<p>1 gill of cream.</p>
+<p>Wine glass of brandy.</p>
+<p>Spice and sugar to taste.&mdash;<i>Mrs. Dr. J.</i></p>
+</div>
+</div>
+
+<p class="recipe"><span class="smcap">French Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs. C.</i></p>
+
+<p class="recipe"><span class="smcap">Fruit Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint grated bread crumbs.</p>
+<p>1 pound raisins.</p>
+<p><span class="pagenum"><a name="Page_392" id="Page_392">392</a></span></p>
+<p>¾ pound suet chopped fine.</p>
+<p>½ pound sugar.</p>
+<p>½ pint chopped apples.</p>
+<p>Yolks of three eggs, well beaten.</p>
+</div>
+</div>
+
+<p>Pour over the top the whites of the three eggs, frothed and
+sweetened. Bake an hour.&mdash;<i>Mrs. &mdash;&mdash;.</i></p>
+
+<p class="recipe"><span class="smcap">Pudding without Milk or Eggs.</span></p>
+
+<p>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.&mdash;<i>Miss N.</i></p>
+
+<p class="recipe"><span class="smcap">Marrow Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><span class="smcap">Original Pudding.</span></p>
+
+<p>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.</p>
+
+<p><i>Sauce.</i> Throw in a bowl, a tablespoonful of flour and a large
+piece of butter. Cream it round and round. Add two teacups
+of sugar, one wine-glass of light wine, and nutmeg, and boil up.&mdash;<i>Miss
+R. S.</i></p>
+
+<p class="recipe"><span class="smcap">Cracker Pudding.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_393" id="Page_393">393</a></span>
+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.&mdash;<i>Mrs. M. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Rice Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><i>Rice Pudding.</i></p>
+
+<p>Sweeten three pints of sweet milk, and flavor with lemon or
+vanilla. Put in this a small cupful of raw rice, thoroughly
+washed. Bake, and serve cold.&mdash;<i>Mrs. H. S.</i></p>
+
+<p class="recipe"><i>Rice Pudding.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 cupfuls boiled rice.</p>
+<p>6 eggs.</p>
+<p>1½ cupful sugar.</p>
+<p>1½ pint milk.</p>
+<p>1 wine-glassful wine and brandy.</p>
+<p>1 tablespoonful melted butter.</p>
+<p>Flavor with nutmeg.&mdash;<i>Mrs. Col. S.</i></p>
+</div>
+</div>
+
+<p class="recipe"><i>Rice Pudding.</i></p>
+
+<p>Boil a cup of rice till nearly done, then add a pint of milk.</p>
+
+<p>When perfectly done, mash, and, while hot, add half a pound
+of butter, one pound of sugar, six fresh eggs, beaten till light.
+<span class="pagenum"><a name="Page_394" id="Page_394">394</a></span>
+(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.&mdash;<i>Mrs.
+Dr. R. W. W.</i></p>
+
+<p class="recipe"><i>Rice Pudding.</i></p>
+
+<p>Boil one cup of rice in one quart of milk. Add six eggs and
+a small tablespoonful of butter. Sweeten and flavor to the
+taste, and bake.&mdash;<i>Mrs. B.</i></p>
+
+<p class="recipe"><span class="smcap">Irish Potato Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pound mashed Irish potatoes.</p>
+<p>1 pound sugar.</p>
+<p>2 cupfuls butter, well creamed.</p>
+<p>5 eggs.</p>
+<p>1 teacup cream.</p>
+<p>1 wine-glassful brandy.</p>
+</div>
+</div>
+
+<p>Stir the ingredients thoroughly together. Bake in pastry
+without tops.&mdash;<i>Mrs. Dr. J. F. G.</i></p>
+
+<p class="recipe"><span class="smcap">Sweet Potato Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart grated sweet potatoes.</p>
+<p>10 eggs, well beaten.</p>
+<p>3 cupfuls sugar.</p>
+<p>1 cupful flour.</p>
+<p>1 cupful butter.</p>
+<p>1 quart milk.</p>
+</div>
+</div>
+
+<p>Bake slowly in a pan. Serve with sauce.&mdash;<i>Mrs. G. A. B.</i></p>
+
+<p class="recipe"><i>Sweet Potato Pudding.</i></p>
+
+<p>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.&mdash;<i>Mrs. W. C. R.</i>
+<span class="pagenum"><a name="Page_395" id="Page_395">395</a></span></p>
+
+<p class="recipe"><i>Sweet Potato Pudding.</i></p>
+
+<p>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.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Cream Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs. Col. W.</i></p>
+
+<p class="recipe"><span class="smcap">Tyler Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 eggs.</p>
+<p>3 cupfuls sugar.</p>
+<p>1 cupful butter, washed and melted.</p>
+<p>1 cupful cream, seasoned with lemon.</p>
+</div>
+</div>
+
+<p>Bake in a paste.&mdash;<i>Mrs. C. N.</i></p>
+
+<p class="recipe"><span class="smcap">Molasses Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cupful molasses.</p>
+<p>½ cupful butter and lard mixed.</p>
+<p>1 cup not quite full of buttermilk.</p>
+<p>3 eggs.</p>
+<p>1 teaspoonful soda.</p>
+</div>
+</div>
+
+<p>Flour enough to make it as thick as cake batter. If you wish
+to eat it cold, add another cup of sugar. Bake it quickly.&mdash;<i>Mrs. M. S. C.</i></p>
+
+<p class="recipe"><i>Molasses Pudding.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 teacup sugar.</p>
+<p>1 teacup butter.</p>
+<p><span class="pagenum"><a name="Page_396" id="Page_396">396</a></span></p>
+<p>2 teacups molasses.</p>
+<p>2 teacups flour.</p>
+<p>4 eggs.</p>
+<p>1 tablespoonful ginger.</p>
+</div>
+</div>
+
+<p>1 teaspoonful soda dissolved in a few spoonfuls of buttermilk.
+Eat with sauce. Excellent.</p>
+
+<p class="recipe"><i>Molasses Pudding.</i></p>
+
+<div class="block-container">
+<div class="ings">
+<p>9 eggs.</p>
+<p>4 cupfuls molasses.</p>
+<p>1 teacup butter.</p>
+</div>
+</div>
+
+<p>Bake in a paste.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Cottage Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs. A. F.</i></p>
+
+<p class="recipe"><span class="smcap">Texas Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>3 eggs (yolks and whites beaten separately).</p>
+<p>3 cupfuls sugar.</p>
+<p>1 cupful butter.</p>
+<p>1 cupful sweet milk.</p>
+</div>
+</div>
+
+<p>Two tablespoonfuls of flour. Bake in a crust. This will fill
+three pie-plates.&mdash;<i>Mrs. McN.</i></p>
+
+<p class="recipe"><span class="smcap">Snowball Pudding.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_397" id="Page_397">397</a></span>
+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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Thickened Milk Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Delicious Hasty Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs. P. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Feather Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>2 cupfuls flour.</p>
+<p>1 cupful sugar.</p>
+<p>1 cupful sweet milk.</p>
+<p>1 egg.</p>
+<p>1 tablespoonful butter.</p>
+<p>1 teaspoonful cream of tartar.</p>
+<p>½ teaspoonful soda.</p>
+</div>
+</div>
+
+<p>Season with nutmeg and eat with sauce.&mdash;<i>Mrs. D. C. K.</i></p>
+
+<p class="recipe"><span class="smcap">Washington Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>6 eggs (well beaten).</p>
+<p>½ pound butter.</p>
+<p>½ pound sugar.</p>
+<p>½ pound marmalade.</p>
+</div>
+</div>
+
+<p><span class="pagenum"><a name="Page_398" id="Page_398">398</a></span></p>
+
+<p>Beat well together, season with nutmeg, and bake in a paste.&mdash;<i>Mrs.
+Dr. S.</i></p>
+
+<p class="recipe"><span class="smcap">One Egg Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 egg.</p>
+<p>1 cupful sugar.</p>
+<p>1 cupful milk.</p>
+<p>2 cupfuls flour.</p>
+<p>1 tablespoonful butter.</p>
+<p>1 teaspoonful soda.</p>
+<p>2 teaspoonfuls cream of tartar.</p>
+</div>
+</div>
+
+<p>Eat with sauce.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Delicious Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Balloons.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>6 eggs.</p>
+<p>7 tablespoonfuls of flour.</p>
+<p>1 quart of milk.</p>
+<p>1 teacup of sugar.</p>
+<p>1 tablespoonful of butter.</p>
+<p>1 tablespoonful of lard.</p>
+</div>
+</div>
+
+<p>Cream the butter and lard with the flour. Beat the eggs
+and sugar together. Mix the milk in gradually, bake quickly,
+and eat with sauce.&mdash;<i>Mrs. Dr. E.</i></p>
+
+<p class="recipe"><span class="smcap">Virginia Pudding.</span></p>
+
+<p>Scald one quart of milk. Pour it on three tablespoonfuls of
+<span class="pagenum"><a name="Page_399" id="Page_399">399</a></span>
+sifted flour. Add the yolks of five eggs, the whites of two, and
+the grated rind of one lemon. Bake twenty minutes.</p>
+
+<p><i>Sauce.</i>&mdash;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.&mdash;<i>Miss E. S.</i></p>
+
+<p class="recipe"><span class="smcap">Extra Fine Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Superior Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>4 eggs.</p>
+<p>1 quart of milk.</p>
+<p>1 cup of sugar.</p>
+<p>2 tablespoonfuls of flour.</p>
+</div>
+</div>
+
+<p>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.&mdash;<i>Mrs. D. C. K.</i></p>
+
+<p class="recipe"><span class="smcap">Baked Indian Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs. J. A. B.</i></p>
+
+<p class="recipe"><span class="smcap">Excellent Batter Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 quart flour.</p>
+<p>7 eggs.</p>
+<p>½ cupful melted butter.</p>
+<p><span class="pagenum"><a name="Page_400" id="Page_400">400</a></span></p>
+<p>1 teaspoonful salt.</p>
+<p>1 teaspoonful soda, dissolved in lukewarm water.</p>
+<p>2 teaspoonfuls cream of tartar, also dissolved.</p>
+</div>
+</div>
+
+<p>Enough sweet milk to make a batter the consistency of
+sponge cake batter. Bake in a mould and eat with brandy
+sauce.&mdash;<i>Mrs. M. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Puff Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>10 eggs (beaten separately).</p>
+<p>10 tablespoonfuls sifted flour.</p>
+<p>1 quart milk.</p>
+<p>A little salt.</p>
+</div>
+</div>
+
+<p>Beat the eggs to a stiff froth. Then put the flour with the
+yolks, then add the milk and lastly the whites, well beaten.
+Eat with cold or hot sauce.&mdash;<i>Mrs. D. C. K.</i></p>
+
+<p class="recipe"><span class="smcap">Penny Pudding.</span></p>
+
+<p>Beat five eggs very light. Mix with five tablespoonfuls of
+flour, one large spoonful of butter and one pint of milk. Eat
+with sauce.&mdash;<i>Mrs. A. T.</i></p>
+
+<p class="recipe"><span class="smcap">Economical Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 cup chopped suet.</p>
+<p>1 cupful golden syrup.</p>
+<p>1 cupful milk.</p>
+<p>2 cupfuls chopped raisins.</p>
+<p>3 cupfuls flour.</p>
+<p>1 teaspoonful soda (put in the milk).</p>
+<p>2 teaspoonfuls cream of tartar put in the dry flour.</p>
+</div>
+</div>
+
+<p>Boil three hours and a half.&mdash;<i>Miss E. T.</i></p>
+
+<p class="recipe"><span class="smcap">Poor Man's Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>6 eggs.</p>
+<p>1 pint sour cream.</p>
+<p>1 cupful melted butter.</p>
+<p>1½ cupful sugar.</p>
+<p><span class="pagenum"><a name="Page_401" id="Page_401">401</a></span></p>
+<p>1 teaspoonful soda.</p>
+<p>½ nutmeg.</p>
+</div>
+</div>
+
+<p>Put the butter in after the flour. Make the consistency of
+pound cake batter.&mdash;<i>Mrs. A. B.</i></p>
+
+<p class="recipe"><span class="smcap">Plain Pudding.</span></p>
+
+<div class="block-container">
+<div class="ings">
+<p>1 pint milk.</p>
+<p>3 eggs.</p>
+<p>4 tablespoonfuls flour.</p>
+<p>1 tablespoonful butter.</p>
+</div>
+</div>
+
+<p>Put chopped apples or peaches in the batter and bake. Eat
+with sauce.&mdash;<i>Mrs. A. H.</i></p>
+
+<hr class="l15" />
+
+<h2>PUDDING SAUCES.</h2>
+
+<p class="recipe"><span class="smcap">Wine Sauce.</span></p>
+
+<p>Dissolve one pound sugar in a little water. Boil till nearly
+candied. Add a lump of butter the size of an egg, just before
+taking it off the fire, and stir in wine and nutmeg to your taste,
+after taking it off.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><i>Wine Sauce.</i></p>
+
+<p>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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><i>Wine Sauce.</i></p>
+
+<p>One-half pound butter, yolks of two eggs, beaten well and
+creamed with the butter; nine tablespoonfuls nice brown sugar;
+two glasses of wine. Let it simmer on the fire a short time. Grate
+nutmeg on it when you pour it into the sauce-bowl.&mdash;<i>Mrs. T.</i>
+<span class="pagenum"><a name="Page_402" id="Page_402">402</a></span></p>
+
+<p class="recipe"><span class="smcap">Brandy Sauce.</span></p>
+
+<p>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.&mdash;<i>Miss E. P.</i></p>
+
+<p class="recipe"><span class="smcap">French Sauce.</span></p>
+
+<p>Cream half a pound butter, and stir in half a pound sugar.
+Then add the yolk of an egg, and a gill of wine. Put it on the
+fire; stir till it simmers. Grate nutmeg over it, after taking it
+off the fire.&mdash;<i>Mrs. F. D.</i></p>
+
+<p class="recipe"><span class="smcap">A Nice Sauce for Puddings.</span></p>
+
+<p>Half a pound of butter; eight tablespoonfuls brown sugar;
+one nutmeg (grated), the white of one egg.</p>
+
+<p>The butter must be creamed and the sugar beaten into it, then
+the egg. The wine poured gently in and stirred till the sauce
+is cold, then grate the nutmeg. Make it in a common sauce
+tureen, on the hearth, stirring all the while. Do not let it boil.&mdash;<i>Mrs. M. E. J. B.</i></p>
+
+<p class="recipe"><span class="smcap">Rich Sauce for Puddings.</span></p>
+
+<p>One pint cream; half pound sugar; one tablespoonful butter;
+one glass of wine. Season to the taste. Do not let it boil.&mdash;<i>Miss
+E. P.</i></p>
+
+<p class="recipe"><span class="smcap">Sauce for Pudding.</span></p>
+
+<p>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.&mdash;<i>Mrs.
+McG.</i></p>
+
+<p class="recipe"><span class="smcap">Pudding Sauce.</span></p>
+
+<p>One cupful cream, from morning's milk; two cupfuls sugar;
+one egg, well beaten; one tablespoonful butter; one teaspoonful
+<span class="pagenum"><a name="Page_403" id="Page_403">403</a></span>
+corn-starch. Boil all together till a thick syrup. Take off the
+fire and add grated nutmeg and a glass of wine.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Cold Sauce.</span></p>
+
+<p>Whites of five eggs beaten to a stiff froth. Sweeten to the
+taste. Pour in some hot melted butter, stirring well. Season
+with lemon.&mdash;<i>Mrs. M. G. H.</i></p>
+
+<p class="recipe"><i>Cold Sauce.</i></p>
+
+<p>Half a pound of butter and half a pound of sugar (powdered),
+beaten to a froth. The juice and grated rind of a lemon, or
+essence of any kind, as a flavor.&mdash;<i>Mrs. M. F. G.</i></p>
+
+<p class="recipe"><i>Cold Sauce</i> (<i>for about eight people</i>).</p>
+
+<p>One heaping tablespoonful of butter, creamed till very light,
+adding sugar till as thick as you can stir. Then add two tablespoonfuls
+of very rich milk, a glass of good wine, and a little
+grated nutmeg.&mdash;<i>Mrs. P. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Pudding Sauce.</span></p>
+
+<p>One cupful of butter; two cupfuls sugar; three eggs; one
+wine-glass of wine. Stir well, and let it come to a boil.&mdash;<i>Mrs. F. D.</i></p>
+
+<p class="recipe"><i>Pudding Sauce.</i></p>
+
+<p>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.&mdash;<i>Mrs. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Lemon Sauce.</span></p>
+
+<p>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.&mdash;<i>Mrs. K.</i>
+<span class="pagenum"><a name="Page_404" id="Page_404">404</a></span></p>
+
+<p class="recipe"><span class="smcap">Sauce for Boiled Pastry.</span></p>
+
+<p>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.&mdash;<i>Mrs. I. H.</i></p>
+
+<p class="recipe"><span class="smcap">Molasses Sauce.</span></p>
+
+<p>Moderately boil a pint of molasses from five to twenty
+minutes, according to its consistency. Add three eggs well
+beaten. Stir them and continue to boil a few minutes longer.
+Season with nutmeg and lemon.&mdash;<i>Mrs. Dr. J.</i></p>
+
+<hr class="l15" />
+
+<h2>PASTRY.</h2>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_405" id="Page_405">405</a></span>
+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.</p>
+
+<p class="recipe"><span class="smcap">Excellent Recipe for Pastry.</span></p>
+
+<p>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&mdash;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.&mdash;<i>Mrs. M. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Pastry.</span></p>
+
+<p>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.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><i>Pastry.</i></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Puff Paste.</span></p>
+
+<p>One pound flour, to be made up with cold water and beaten
+fifteen minutes. One pound butter (or half lard, if you have
+<span class="pagenum"><a name="Page_406" id="Page_406">406</a></span>
+not enough butter), which must be spread on the dough four
+times and rolled in.</p>
+
+<p>It must be made thin, put in tins, and baked in a moderate
+oven.</p>
+
+<p class="recipe"><span class="smcap">Lemon Pie.</span></p>
+
+<p>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.&mdash;<i>Mrs. T. M. C.</i></p>
+
+<p class="recipe"><i>Lemon Pie.</i></p>
+
+<p>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.&mdash;<i>Mrs. McG.</i></p>
+
+<p class="recipe"><i>Lemon Pie.</i></p>
+
+<p>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.&mdash;<i>Mrs. Col. S.</i></p>
+
+<p class="recipe"><i>Lemon Pie.</i></p>
+
+<p>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,
+<span class="pagenum"><a name="Page_407" id="Page_407">407</a></span>
+and one teaspoonful soda. Froth and sweeten the whites
+of the eggs and put them on top the pies.&mdash;<i>Mrs. N.</i></p>
+
+<p class="recipe"><span class="smcap">Lemon Cream Pie.</span></p>
+
+<p>One cupful sugar, one of water; one raw potato, grated; juice
+and grated rind of one lemon. Bake in pastry, top and bottom.</p>
+
+<p class="recipe"><span class="smcap">Orange Pie.</span></p>
+
+<p>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.&mdash;<i>Mrs.
+McG.</i></p>
+
+<p class="recipe"><i>Orange Pie.</i></p>
+
+<p>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.&mdash;<i>Mrs. M. B. B.</i></p>
+
+<p class="recipe"><i>Orange Pie.</i></p>
+
+<p>One pint of milk, three oranges, one cupful of sugar, three
+eggs, one and a half tablespoonful of corn-starch. Bake in puff
+paste.&mdash;<i>Mrs. H. H. S.</i></p>
+
+<p class="recipe"><span class="smcap">Peach Méringue Pie.</span></p>
+
+<p>Pare and stew ripe peaches. When nearly done, sweeten,
+take from the fire. Stir in a heaping teaspoonful fresh butter
+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
+<span class="pagenum"><a name="Page_408" id="Page_408">408</a></span>
+slightly. Apple méringue pie may be made in the same way,
+only flavoring the fruit.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Peach Pie.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Peach Pie.</i></p>
+
+<p>Pare and stew the peaches till nearly done. Sweeten and
+boil a little longer. Set aside and when nearly cool, pour into
+deep pie-plates, lined with paste. Put bits of butter over the
+top, dredge with flour, then cover with a top crust, and bake.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Prune Pie.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Damson Pie.</span></p>
+
+<p>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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Strawberry Short-cake.</span></p>
+
+<p>Bake a rich paste in pie-plates. Have six ready. In these
+spread stewed strawberries well sweetened; lay one upon another,
+six deep. In winter, use preserved or canned berries.&mdash;<i>Mrs. H.</i>
+<span class="pagenum"><a name="Page_409" id="Page_409">409</a></span></p>
+
+<p class="recipe"><span class="smcap">Cherry Pie.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Cranberry Pie.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Currant Pie.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Apple Pie.</span></p>
+
+<p>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.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><i>Apple Pie.</i></p>
+
+<p>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&mdash;three eggs to a pint of
+apples&mdash;and a teacup of cream, whipped. Beat all the ingredients
+together with a patent egg-whip&mdash;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.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_410" id="Page_410">410</a></span></p>
+
+<p class="recipe"><i>Apple Pie.</i></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Blackberry Pie.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Whortleberry Pie.</span></p>
+
+<p>Pour just enough boiling water on the fruit to prevent it from
+sticking to the bottom of the preserving kettle. Boil a minute,
+sweeten and pour into a pie-plate lined with paste. Dredge
+with flour, cover with paste and bake.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Gooseberry Pie.</span></p>
+
+<p>Put one pound sugar to one of fruit, adding just enough
+water to prevent it from burning. Cook till it begins to jelly.
+Then spread over shapes of rich puff paste, already baked.&mdash;<i>Mrs. M. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Tomato Pie.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_411" id="Page_411">411</a></span></p>
+
+<p class="recipe"><span class="smcap">Sliced Potato Pie.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Sweet Potato Pie.</span></p>
+
+<p>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.</p>
+
+<p>Irish potato pie may be made in the same way; only adding
+the juice and grated rind of a lemon.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Rhubarb Pie.</span></p>
+
+<p>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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Mincemeat.</span></p>
+
+<p>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.&mdash;<i>Mrs. J. W.</i>
+<span class="pagenum"><a name="Page_412" id="Page_412">412</a></span></p>
+
+<p class="recipe"><i>Mincemeat.</i></p>
+
+<p>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.&mdash;<i>Mrs. M. E. J. B.</i></p>
+
+<p class="recipe"><i>Mincemeat.</i></p>
+
+<p>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.</p>
+
+<p class="recipe"><i>Mincemeat.</i></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Cream Pie.</span></p>
+
+<p>One quart morning's milk, 1 cupful sugar, yolks of six eggs,
+three tablespoonfuls sifted flour. Boil twenty minutes, after
+seasoning with nutmeg, wine, and vanilla or lemon. Have rich
+pastry already baked, in deep pie plates. Fill with the above
+mixture and bake. Make a méringue of the whites and some
+sugar, pour over the pie, and set it in the stove again to
+brown.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><i>Cream Pie.</i></p>
+
+<p>One half pound butter, four eggs, sugar and nutmeg to taste,
+two tablespoonfuls flour well mixed with milk. Pour over it one
+quart boiling milk, stir all together and bake in deep dishes.&mdash;<i>Mrs. A. B.</i>
+<span class="pagenum"><a name="Page_413" id="Page_413">413</a></span></p>
+
+<p class="recipe"><span class="smcap">Soda Cracker Pie.</span></p>
+
+<p>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.&mdash;<i>Miss H. L.</i></p>
+
+<p class="recipe"><span class="smcap">Silver Pie.</span></p>
+
+<p>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.</p>
+
+<p>Bake in a nice paste. After baking, spread on top the whites
+of three eggs, frothed, sweetened and flavored with lemon. Set
+again on the fire and brown. Lay on small pieces of jelly or
+jam, just before taking it to the table.&mdash;<i>Mrs. M. B. B.</i></p>
+
+<p class="recipe"><span class="smcap">Custard Pie.</span></p>
+
+<p>One quart milk, five eggs, five tablespoonfuls sugar; flavor
+with lemon.</p>
+
+<p>Bake slowly, half an hour.&mdash;<i>Mrs. M. B. B.</i></p>
+
+<p class="recipe"><span class="smcap">Washington Pie.</span></p>
+
+<p>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.&mdash;<i>Mrs. Dr. J.</i></p>
+
+<p class="recipe"><span class="smcap">Sugar Pie.</span></p>
+
+<p>Three cupfuls light brown sugar, one-half cupful melted
+butter, one-half cupful cream, three eggs. Season with lemon;
+beat well together; bake in pastry, without tops.&mdash;<i>Mrs. J. F. G.</i></p>
+
+<p class="recipe"><span class="smcap">Molasses Pie.</span></p>
+
+<p>Three eggs, beaten separately, one pint molasses, one tablespoonful
+melted butter. Bake on a rich crust.&mdash;<i>Mrs. Dr. J.</i>
+<span class="pagenum"><a name="Page_414" id="Page_414">414</a></span></p>
+
+<p class="recipe"><i>Molasses Pie.</i></p>
+
+<p>One teacup molasses, one teacup sugar, four eggs, four tablespoonfuls
+butter. Mix sugar and eggs together, pour in butter,
+and add molasses.&mdash;<i>Mrs. Dr. S.</i></p>
+
+<p class="recipe"><span class="smcap">Cheese Cakes.</span></p>
+
+<p>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.</p>
+
+<p>Bake in paste.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Lemon Cheese Cakes.</span></p>
+
+<p>Yolks of sixteen eggs, one pound sugar, three-quarters pound
+butter, four lemons, boiling rinds twice before using, two tablespoonfuls
+powdered cracker.</p>
+
+<p>Bake in paste.&mdash;<i>Mrs. Dr. E.</i></p>
+
+<p class="recipe"><i>Lemon Cheese Cakes.</i></p>
+
+<p>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.&mdash;<i>Mrs. V. P. M.</i></p>
+
+<p class="recipe"><i>Lemon Cheese Cakes.</i></p>
+
+<p>Yolks of eight eggs or yolks of five and whites of three, one-half
+pound sugar, a lump of butter, juice of one lemon and
+grated rind of three. Bake in rich pastry&mdash;<i>Miss D. D.</i></p>
+
+<p class="recipe"><span class="smcap">Corn-starch Cheese Cakes.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_415" id="Page_415">415</a></span>
+a little cold water and pour on the boiling water. Let it boil up
+once and then pour it on the butter and sugar. After it cools
+add the lemons and eggs.&mdash;<i>Miss D. D.</i></p>
+
+<p class="recipe"><span class="smcap">Almond Cheese Cakes.</span></p>
+
+<p>Beat up together very light one-half pound powdered sugar,
+and the whites of four eggs.</p>
+
+<p>Blanch and cut in small pieces four ounces of almonds, which
+must be beaten up with the eggs and sugar. Add a little oil of
+almonds or rose water, and bake with pastry, in tins.&mdash;<i>Mrs. I. H.</i></p>
+
+<p class="recipe"><i>Almond Cheese Cakes.</i></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Cream Tarts.</span></p>
+
+<p>Make them small, of rich paste. Fill them after baking, with
+whipped cream, and drop a small spot of jelly in each one. The
+prettiest and most delicate of tarts.&mdash;<i>Mrs. M. B. B.</i></p>
+
+<p class="recipe"><span class="smcap">Lemon Tarts.</span></p>
+
+<p>Chop or grate a lemon; add a cupful white sugar, a cupful
+water, one egg, one tablespoonful flour. Line small patties with
+paste, put a spoonful in each and bake.&mdash;<i>Mrs. M. B. B.</i></p>
+
+<p class="recipe"><span class="smcap">Prune Tarts.</span></p>
+
+<p>Scald the prunes, take out the stones, break them and put the
+kernels in a little cranberry juice with the prunes, and some
+<span class="pagenum"><a name="Page_416" id="Page_416">416</a></span>
+sugar. Simmer them, and when cold put in tart shapes in pastry
+and bake.&mdash;<i>Mrs. V. P. M.</i></p>
+
+<p class="recipe"><span class="smcap">French Fritters.</span></p>
+
+<p>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).</p>
+
+<p>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.&mdash;<i>Mrs. Dr. E.</i></p>
+
+<p class="recipe"><span class="smcap">Fritters</span> (<i>made with yeast</i>).</p>
+
+<p>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.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Bell Fritters.</span></p>
+
+<p>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.</p>
+
+<p>To be eaten with a pint of molasses, a heaping tablespoonful
+<span class="pagenum"><a name="Page_417" id="Page_417">417</a></span>
+of butter, a little ginger and cinnamon, boiled to a thick syrup
+and served hot.</p>
+
+<p>A great deal of lard is required to fry fritters nicely; yet it is
+not extravagant, as it may be used again. Strain what remains
+and put it by for use.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Quire of Paper Pancakes.</span></p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Common Pancakes.</span></p>
+
+<p>Eight eggs, four tablespoonfuls flour, one pint of milk, one
+teaspoonful salt.</p>
+
+<hr class="l15" />
+
+<h2>JELLY, BLANC-MANGE, CHARLOTTE RUSSE,
+BAKED CUSTARD, CREAMS, ETC.</h2>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_418" id="Page_418">418</a></span>
+and pale Madeira or sherry wine, is not only the most beautiful,
+but the most palatable jelly that can be made.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>Jelly should never be made in hot weather. Ices are much
+better and more seasonable.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>A nice custard is made in the following manner: Mix the
+<span class="pagenum"><a name="Page_419" id="Page_419">419</a></span>
+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.</p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Stock Jelly.</span></p>
+
+<p>To one and a half gallons of stock, put the whipped whites of
+eight eggs. Put in six blades of mace and the rind of three
+lemons, 4½ pounds sugar. Let it boil ten minutes, then add three
+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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Calves' Foot Jelly.</span></p>
+
+<p>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.&mdash;<i>Mrs. I. H.</i>
+<span class="pagenum"><a name="Page_420" id="Page_420">420</a></span></p>
+
+<p class="recipe"><span class="smcap">Isinglass Jelly.</span></p>
+
+<p>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.&mdash;<i>Mrs. W. R. R.</i></p>
+
+<p class="recipe"><span class="smcap">Crystal Jelly.</span></p>
+
+<p>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.&mdash;<i>Mrs. E. P. G.</i></p>
+
+<p class="recipe"><span class="smcap">Gelatine Jelly.</span></p>
+
+<p>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.&mdash;<i>Mrs. M. M. D.</i></p>
+
+<p class="recipe"><i>Gelatine Jelly.</i></p>
+
+<p>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.&mdash;<i>Mrs. Col. S.</i></p>
+
+<p class="recipe"><i>Gelatine Jelly</i> (<i>without straining</i>).</p>
+
+<p>Add a pint cold water to one box Cox's gelatine. Let it
+<span class="pagenum"><a name="Page_421" id="Page_421">421</a></span>
+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.&mdash;<i>Mrs. Dr. J.</i></p>
+
+<p class="recipe"><span class="smcap">Jelly without Eggs or Boiling.</span></p>
+
+<p>Dissolve one package gelatine, an hour, in a pint of cold
+water. Then add three pints of boiling water, the strained
+juice of four lemons and the rind of two, one quart of wine,
+two pounds of sugar. Stir all well together until dissolved.&mdash;<i>Mrs. E. B.</i></p>
+
+<p class="recipe"><i>Jelly without Boiling.</i></p>
+
+<p>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.&mdash;<i>Miss D. D.</i></p>
+
+<p class="recipe"><span class="smcap">Cream Jelly.</span></p>
+
+<p>Two measures of stock, one of cream; sweeten and flavor to
+the taste. Pour in moulds to congeal.</p>
+
+<p class="recipe"><span class="smcap">Blanc-mange.</span></p>
+
+<p>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.&mdash;<i>Mrs. C. C.</i>
+<span class="pagenum"><a name="Page_422" id="Page_422">422</a></span></p>
+
+<p class="recipe"><i>Blanc-mange.</i></p>
+
+<p>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.&mdash;<i>Mrs. J. H. T.</i></p>
+
+<p class="recipe"><i>Blanc-mange.</i></p>
+
+<p>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.&mdash;<i>Mrs. G. D. L.</i></p>
+
+<p class="recipe"><i>Blanc-mange.</i> (<i>Very fine.</i>)</p>
+
+<p>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.&mdash;<i>Mrs. W. S.</i></p>
+
+<p class="recipe"><span class="smcap">Custard Blanc-mange.</span></p>
+
+<p>Make a custard with one quart milk, four eggs, one teacup
+sugar. Stir into it while boiling, half a box gelatine after it
+has soaked ten minutes. Season with vanilla, and pour in
+moulds. Eat with whipped cream.&mdash;<i>Mrs. E. P. G.</i></p>
+
+<p class="recipe"><span class="smcap">Arrow-root Blanc-mange.</span></p>
+
+<p>Boil in a saucepan (tightly covered) one quart milk and a
+piece of vanilla bean. Stir into half a pint cream, a teacup
+<span class="pagenum"><a name="Page_423" id="Page_423">423</a></span>
+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.&mdash;<i>Mrs. H.</i></p>
+
+<p class="recipe"><span class="smcap">Chocolate Mange.</span></p>
+
+<p>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.&mdash;<i>Mrs. W. H. L.</i></p>
+
+<p class="recipe"><span class="smcap">Coffee Mange.</span></p>
+
+<p>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.&mdash;<i>Mrs. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Charlotte Russe.</span></p>
+
+<p>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.&mdash;<i>Mrs. W. C. R.</i></p>
+
+<p class="recipe"><i>Charlotte Russe.</i></p>
+
+<p>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.
+<span class="pagenum"><a name="Page_424" id="Page_424">424</a></span>
+When it begins to congeal, stir in a quart rich cream, whipped
+to a froth.&mdash;<i>Mrs. M.</i></p>
+
+<p class="recipe"><i>Charlotte Russe.</i></p>
+
+<p>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.&mdash;<i>Mrs. W. H. L.</i></p>
+
+<p class="recipe"><i>Strawberry Charlotte Russe.</i></p>
+
+<p>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.&mdash;<i>Mrs. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Charlotte Russe.</span></p>
+
+<p>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.&mdash;<i>Mrs. D.</i></p>
+
+<p class="recipe"><i>Charlotte Russe.</i></p>
+
+<p>One ounce gelatine; one quart rich cream; eight eggs; one
+<span class="pagenum"><a name="Page_425" id="Page_425">425</a></span>
+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.&mdash;<i>Miss M. C. L.</i></p>
+
+<p class="recipe"><span class="smcap">Baked Custard.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><i>Baked Custard.</i></p>
+
+<p>Seven eggs; one quart milk; three tablespoonfuls sugar.
+Flavor to taste.&mdash;<i>Mrs. Dr. E.</i></p>
+
+<p class="recipe"><i>Baked Custard.</i></p>
+
+<p>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.&mdash;<i>Mrs. J. J. A.</i></p>
+
+<p class="recipe"><span class="smcap">Spanish Cream.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_426" id="Page_426">426</a></span>
+six whites very stiff and stir them into the custard when almost
+cold. Pour into moulds. Flavor to your taste, before adding
+the whites.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><i>Spanish Cream.</i></p>
+
+<p>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.&mdash;<i>Mrs. J. T. B.</i></p>
+
+<p class="recipe"><span class="smcap">Italian Cream.</span></p>
+
+<p>Soak a box of gelatine in one pint cold water. Then add
+one quart nice cream, season with fresh lemons, sweeten to your
+taste, beat well together, and set away in a cool place. When
+hard, eat with cream, flavored with wine.&mdash;<i>Mrs. A. B.</i></p>
+
+<p class="recipe"><span class="smcap">Russian Cream.</span></p>
+
+<p>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.&mdash;<i>Mrs. A. P.</i></p>
+
+<p class="recipe"><span class="smcap">Bavarian Cream.</span></p>
+
+<p>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.&mdash;<i>Mrs. D. R.</i></p>
+
+<p class="recipe"><i>Bavarian Cream.</i></p>
+
+<p>Soak half a box gelatine in cold water till thoroughly dissolved.
+Then add three pints milk or cream, and put on the
+<span class="pagenum"><a name="Page_427" id="Page_427">427</a></span>
+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.&mdash;<i>Mrs. N. A. L.</i></p>
+
+<p class="recipe"><span class="smcap">Tapioca Cream.</span></p>
+
+<p>Three tablespoonfuls tapioca, one quart milk, three eggs, one
+cupful sugar. Flavor with lemon or vanilla.</p>
+
+<p>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.&mdash;<i>Mrs. G. W. P.</i></p>
+
+<p class="recipe"><span class="smcap">Tapioca.</span></p>
+
+<p>Boil the pearl tapioca (not the lump kind) as you do rice.
+When cool, sweeten to the taste and season with nutmeg. Pour
+rich cream over it and stir it to make it smooth. Put one pint
+cream to two tablespoonfuls before boiling.&mdash;<i>Mrs. J. H. T.</i></p>
+
+<p class="recipe"><span class="smcap">Lemon Froth.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Syllabub.</span></p>
+
+<p>Half a pound sugar, three pints lukewarm cream, one cupful
+wine. Dissolve the sugar in the wine, then pour it on the milk
+<span class="pagenum"><a name="Page_428" id="Page_428">428</a></span>
+from a height and slowly, so as to cause the milk to froth.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><span class="smcap">Slip.</span></p>
+
+<p>One quart milk (warm as when milked), one tablespoonful
+wine of the rennet. After the milk is turned, eat it with a
+dressing of cream, sugar and wine.&mdash;<i>Mrs. Dr. E.</i></p>
+
+<p class="recipe"><span class="smcap">Bonny-clabber.</span></p>
+
+<p>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.</p>
+
+<p>Help each person to a large ladleful, being careful not to
+break it. Eat with powdered sugar, nutmeg and cream.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Float.</span></p>
+
+<p>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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Apple Float.</span></p>
+
+<p>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.&mdash;<i>Mrs. I. H.</i></p>
+
+<p class="recipe"><span class="smcap">Apple Snow.</span></p>
+
+<p>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.
+<span class="pagenum"><a name="Page_429" id="Page_429">429</a></span></p>
+
+<p class="recipe"><span class="smcap">A Nice Dessert of Apples.</span></p>
+
+<p>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.</p>
+
+<p>Boil till the apples become a solid mass. Turn out in a wet
+mould to stand till cold. Serve on a dish surrounded with
+boiled custard, or eat with seasoned cream.&mdash;<i>Mrs. A. F.</i></p>
+
+<p class="recipe"><span class="smcap">A Nice, Plain Dessert.</span></p>
+
+<p>Peel and slice the apples, stew till done, then run through a
+colander and sweeten, season. Beat the whites of three eggs to
+a stiff froth, and just before serving whip them into a quart
+of the stewed apples. Eat with cream.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Apple Compote.</span></p>
+
+<p>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.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><span class="smcap">Nice Preparation of Apples.</span></p>
+
+<p>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.&mdash;<i>Mrs.
+McG.</i></p>
+
+<p class="recipe"><span class="smcap">Baked Apples.</span></p>
+
+<p>Pare and core the apples, keeping them whole. Put in a baking-dish,
+and fill the holes with brown sugar. Pour into each
+<span class="pagenum"><a name="Page_430" id="Page_430">430</a></span>
+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.&mdash;<i>Mrs. Dr. J.</i></p>
+
+<p class="recipe"><span class="smcap">Iced Apples.</span></p>
+
+<p>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.&mdash;<i>Mrs. A. D.</i></p>
+
+<hr class="l15" />
+
+<h2>ICE CREAM AND FROZEN CUSTARD.</h2>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_431" id="Page_431">431</a></span>
+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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_432" id="Page_432">432</a></span>
+begins to thicken, when it must be taken immediately from the
+fire, poured into a bowl, and stirred till cold and smooth.</p>
+
+<p>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.</p>
+
+<p>Boiled custard should never be used as a substitute for cream
+in making fruit ice creams, nor should it ever be eaten with
+jelly.</p>
+
+<p class="recipe"><span class="smcap">Ice Cream.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. Dr. E.</i></p>
+
+<p class="recipe"><i>Ice Cream.</i></p>
+
+<p>One quart milk, two eggs, one teaspoonful corn starch, one
+teaspoonful arrow-root. A small lump of butter.&mdash;<i>Mrs. E. B.</i></p>
+
+<p class="recipe"><i>Ice Cream.</i></p>
+
+<p>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.&mdash;<i>Mrs.
+McG.</i></p>
+
+<p class="recipe"><span class="smcap">Lemon Ice Cream.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_433" id="Page_433">433</a></span>
+lemon peel in it, squeezing it frequently till it becomes highly
+flavored and colored by it. Then add two teacups of sugar.</p>
+
+<p>In sweetening the cream, allow a teacup of sugar to each
+quart. Pour the juice into it slowly, carefully stirring. Froth
+and freeze, reserving a portion of cream to pour in as it sinks
+in freezing.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Orange Ice Cream.</span></p>
+
+<p>Four oranges, one gallon cream. Rub four or five lumps of
+sugar on the orange peel, squeeze the juice out, put the lumps
+of sugar in it and pour into the cream. Sweeten heavily with
+pulverized sugar before freezing.&mdash;<i>Mrs. M.</i></p>
+
+<p class="recipe"><span class="smcap">Strawberry Cream.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Peach Cream.</span></p>
+
+<p>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.&mdash;<i>L. D. L.</i></p>
+
+<p class="recipe"><i>Peach Cream.</i></p>
+
+<p>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,
+<span class="pagenum"><a name="Page_434" id="Page_434">434</a></span>
+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.</p>
+
+<p>Tie over the freezer large newspapers, to exclude the air, and
+set aside till wanted.</p>
+
+<p>Apricot cream may be made exactly by this receipt.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Pineapple Ice Cream.</span></p>
+
+<p>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.</p>
+
+<p>Grate two ripe pineapples, and add to them two teacups
+white sugar. When well mixed, stir into the cream.</p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Vanilla Ice Cream.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_435" id="Page_435">435</a></span>
+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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Norvell House Caramel Ice Cream.</span></p>
+
+<p>One gallon rich, sweet cream, four teacups powdered sugar,
+five tablespoonfuls caramel. Mix well and freeze hard.</p>
+
+<p class="recipe"><span class="smcap">Caramel.</span></p>
+
+<p>Put in a stewpan one teacup nice brown sugar and half a
+teacup water. Stew over a hot fire till it burns a little. If
+too thick, make it of the consistency of thin molasses, by adding
+a little boiling water. Bottle and cork, ready for use.&mdash;<i>Mrs. J. W. H.</i></p>
+
+<p class="recipe"><i>Caramel Ice Cream.</i></p>
+
+<p>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.&mdash;<i>Mrs. W. C. R.</i></p>
+
+<p class="recipe"><span class="smcap">Chocolate Ice Cream.</span></p>
+
+<p>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.&mdash;<i>Mrs. D. R.</i></p>
+
+<p class="recipe"><i>Chocolate Ice Cream.</i></p>
+
+<p>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
+<span class="pagenum"><a name="Page_436" id="Page_436">436</a></span>
+sugar, vanilla to the taste. Made like custard, and boiled very
+thick.&mdash;<i>Miss D. D.</i></p>
+
+<p class="recipe"><i>Chocolate Ice Cream.</i></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Cocoanut Ice Cream.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><i>Cocoanut Ice Cream.</i></p>
+
+<p>One cocoanut, pared and grated. Mix with a quart of cream,
+sweeten, and freeze.&mdash;<i>Mrs. E. I.</i></p>
+
+<p class="recipe"><i>Cocoanut Ice Cream.</i></p>
+
+<p>One grated nut, three and a half quarts of milk, one pint of
+cream, two tablespoonfuls arrow-root mixed in a little cold milk.
+Sweeten to the taste, and freeze.&mdash;<i>Mrs. D. R.</i></p>
+
+<p class="recipe"><span class="smcap">Gelatine Ice Cream.</span></p>
+
+<p>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.&mdash;<i>Miss
+E. T.</i></p>
+
+<p class="recipe"><span class="smcap">White Ice Cream.</span></p>
+
+<p>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.
+<span class="pagenum"><a name="Page_437" id="Page_437">437</a></span>
+Then put on the fire and thicken a little. When nearly cold,
+add a quart of cream. Sweeten and season to the taste and
+freeze.&mdash;<i>Mrs. D. R.</i></p>
+
+<p class="recipe"><i>Ice Cream without Cream.</i></p>
+
+<p>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.&mdash;<i>Mrs. E. W.</i></p>
+
+<p class="recipe"><span class="smcap">Bisque Ice Cream.</span></p>
+
+<p>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.
+<span class="smcap">Mrs. H. L. S.</span></p>
+
+<p class="recipe"><span class="smcap">Buttermilk Cream.</span></p>
+
+<p>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.&mdash;<i>Mrs. D. R.</i></p>
+
+<p class="recipe"><span class="smcap">Caramel Custard</span> (<i>Frozen</i>).</p>
+
+<p>Make a rich custard, allowing a cup of nice brown sugar to
+every quart. Stew the sugar till it burns a little. Then mix
+it with the custard while both are hot. Boil two sticks cinnamon
+in the custard.&mdash;<i>Mrs. J. J. B.</i></p>
+
+<p class="recipe"><span class="smcap">Frozen Custard.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_438" id="Page_438">438</a></span>
+again, and let it boil till quite thick. Take it off, and when
+cool enough, add the whites. Flavor with lemon or vanilla,
+and freeze.&mdash;<i>Mrs. C. N.</i></p>
+
+<p class="recipe"><i>Frozen Custard.</i></p>
+
+<p>Twelve eggs, one gallon milk, four lemons, sugar to taste,
+freeze.&mdash;<i>Mrs. Dr. S.</i></p>
+
+<p class="recipe"><span class="smcap">Bisque.</span></p>
+
+<p>Make one-half gallon rich boiled custard, allowing six eggs to
+each quart. Add, before taking it from the fire, two pounds
+of macaroon almonds. When cold, freeze.&mdash;<i>Mrs. A. P.</i></p>
+
+<p class="recipe"><span class="smcap">Plumbière.</span></p>
+
+<p>Make a rich custard, and flavor it when cool with wine and
+extract of lemon. When half frozen, add blanched almonds,
+chopped citron, brandy peaches cut up, and any other brandied
+or crystallized fruit. Make the freezer half full of custard and
+fill with fruit.</p>
+
+<p class="recipe"><span class="smcap">Frozen Pudding.</span></p>
+
+<p>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.&mdash;<i>Miss E. W.</i></p>
+
+<p class="recipe"><span class="smcap">Plum Pudding Glacé.</span></p>
+
+<p>To one pint cream or new milk, stir in thoroughly two tablespoonfuls
+arrow-root. Boil three pints milk, and while boiling
+add the cold cream and arrow-root, also three eggs well beaten,
+and sugar to the taste. When cold season with vanilla bean,
+<span class="pagenum"><a name="Page_439" id="Page_439">439</a></span>
+and stir in half a pound cut citron, half a pound currants,
+half a pound raisins cut and seeded. Freeze hard and serve in
+moulds.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Cream Sherbet.</span></p>
+
+<p>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.&mdash;<i>Mrs. A. P.</i></p>
+
+<p class="recipe"><span class="smcap">Lemon Sherbet.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><i>Lemon Sherbet.</i></p>
+
+<p>One dozen good lemons, whites of twelve eggs beaten stiff,
+three pounds white sugar, one gallon water. Stir all well
+together and add one quart nice fresh cream. Stir often while
+freezing.&mdash;<i>Miss E. T.</i></p>
+
+<p class="recipe"><i>Lemon Sherbet.</i></p>
+
+<p>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.&mdash;<i>Mrs. M.</i></p>
+
+<p class="recipe"><i>A new Recipe for Lemon Sherbet.</i></p>
+
+<p>Make one and a half gallon rather acid lemonade, grating
+<span class="pagenum"><a name="Page_440" id="Page_440">440</a></span>
+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.&mdash;<i>Mrs. F. C. W.</i></p>
+
+<p class="recipe"><span class="smcap">Orange Sherbet.</span></p>
+
+<p>One gallon water, twelve oranges, juice of three lemons,
+whites of six eggs. Rub some lumps of sugar on the orange
+peel. Mix as lemon sherbet, and freeze.&mdash;<i>Mrs. M.</i></p>
+
+<p class="recipe"><span class="smcap">Orange Ice.</span></p>
+
+<p>One dozen oranges, juice of two lemons, two quarts water;
+sugar to the taste. Rind of four oranges grated on sugar.
+Freeze as usual.&mdash;<i>Mrs. G. D. L.</i></p>
+
+<p class="recipe"><i>Orange Ice.</i></p>
+
+<p>Juice of nine oranges, juice of one lemon, one and one-quarter
+pounds powdered sugar, two quarts water. To be frozen.&mdash;<i>Mrs. I. H.</i></p>
+
+<p class="recipe"><span class="smcap">Pineapple Ice.</span></p>
+
+<p>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.&mdash;<i>Mrs. I. H.</i></p>
+
+<p class="recipe"><i>Pineapple Ice.</i></p>
+
+<p>One large pineapple peeled and finely grated, juice of one
+<span class="pagenum"><a name="Page_441" id="Page_441">441</a></span>
+lemon, two quarts water. Sweeten to the taste, and freeze
+hard.&mdash;<i>Mrs. G. D. L.</i></p>
+
+<p class="recipe"><i>Pineapple Ice.</i></p>
+
+<p>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.</p>
+
+<p>Beat six eggs separately and stir in the mixture. When half
+frozen, beat rapidly half a dozen times, at intervals.</p>
+
+<p>This makes two gallons when frozen.&mdash;<i>Mrs. E. T.</i></p>
+
+<p class="recipe"><span class="smcap">Citron Ice.</span></p>
+
+<p>Slice citron, pour on it a rich, hot lemonade, and freeze.&mdash;<i>Mrs. E. I.</i></p>
+
+<p class="recipe"><span class="smcap">Raspberry Ice.</span></p>
+
+<p>Three quarts juice, one quart water. Sweeten heavily, and
+after putting in the freezer add the whites of six eggs beaten
+very light. The same recipe will answer for currant or cherry
+ice.&mdash;<i>Mrs. M. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Watermelon Ice</span> (<i>beautiful and delicious</i>).</p>
+
+<p>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.&mdash;<i>Mrs. J. J.</i></p>
+
+<p class="recipe"><span class="smcap">Gelatine Ice.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_442" id="Page_442">442</a></span>
+three lemons, rind of two lemons. Stir all these ingredients
+and freeze before allowing it to congeal. Delicious.</p>
+
+<p class="recipe"><span class="smcap">Ambrosia.</span></p>
+
+<p>Pare and slice as many oranges as you choose, in a glass bowl.
+Sprinkle sugar and grated cocoanut over each layer.&mdash;<i>Mrs. W
+C. R.</i></p>
+
+<p class="recipe"><i>Ambrosia.</i></p>
+
+<p>Cut pineapple and orange in slices, sprinkle with sugar, and
+put in a deep dish alternately to form a pyramid. Put grated
+cocoanut between each layer. If you like, pour good Madeira
+or sherry wine over the dish.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Pineapple.</span></p>
+
+<p>Peel and slice thin, just before eating. Sprinkle pulverized
+sugar over it, but nothing else, as the flavor of this delicious
+fruit is impaired by adding other ingredients. Keep on ice till
+wanted.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Watermelons.</span></p>
+
+<p>Keep on ice till wanted. If lacking in sweetness, sprinkle
+powdered sugar over them.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Cantaleupes.</span></p>
+
+<p>Cut out carefully the end with the stem, making a hole large
+enough to admit an apple. With a spoon, remove the seed.
+Fill with ice, replace the round piece taken out, and place on
+end. Eat with powdered sugar, salt, and pepper.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Peaches and Cream.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_443" id="Page_443">443</a></span></p>
+
+<p class="recipe"><span class="smcap">Strawberries</span></p>
+
+<p>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.</p>
+
+<p>The same directions will apply to raspberries, blackberries,
+and dewberries. Whortleberries may be washed, picked, and
+drained, though not sweetened till dinner.&mdash;<i>Mrs. S. T.</i></p>
+
+<hr class="l15" />
+
+<h2>PRESERVES AND FRUIT JELLIES.</h2>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>The best peaches for preserving, brandying, or pickling, are
+white freestone peaches, not quite ripe enough to eat with
+<span class="pagenum"><a name="Page_444" id="Page_444">444</a></span>
+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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Sweetmeat Preserves.</span></p>
+
+<p>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.</p>
+
+<p>Pour boiling water on half a pound white ginger, and let it
+<span class="pagenum"><a name="Page_445" id="Page_445">445</a></span>
+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.</p>
+
+<p>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.</p>
+
+<p>The quantity of seasoning given above is for three gallons
+rind. Allow two pounds sugar to each pound fruit. This
+sweetmeat keeps indefinitely and never ferments.&mdash;<i>Mrs. F. M. C.</i></p>
+
+<p class="recipe"><span class="smcap">Watermelon or Muskmelon Marmalade.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Ripe Muskmelon or Watermelon Preserves.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_446" id="Page_446">446</a></span>
+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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Ripe Muskmelon Preserves.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. R. L.</i></p>
+
+<p class="recipe"><span class="smcap">Pineapple Preserves.</span></p>
+
+<p>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.
+&mdash;<i>Mrs. F. C.</i></p>
+
+<p class="recipe"><span class="smcap">Orange Preserves.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_447" id="Page_447">447</a></span>
+it, and boil it down thick. Then pour it over the fruit. A
+few lemons added is a great improvement.&mdash;<i>Mrs. J. H.</i></p>
+
+<p class="recipe"><span class="smcap">Orange Marmalade.</span></p>
+
+<p>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.&mdash;<i>Mrs. C. C. McP.</i></p>
+
+<p class="recipe"><span class="smcap">Orange Marmalade.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Sliced Lemon Preserves.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_448" id="Page_448">448</a></span>
+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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Lemon Marmalade.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Lemon Preserves</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Peach Preserves.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_449" id="Page_449">449</a></span>
+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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Peach Preserves.</i></p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Peach Marmalade.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Brandy Peaches.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_450" id="Page_450">450</a></span>
+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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Brandy Peaches.</i></p>
+
+<p>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.&mdash;<i>Mrs. G. N.</i></p>
+
+<p class="recipe"><span class="smcap">Pear Preserves.</span></p>
+
+<p>Scald the fruit, but do not let it remain till it comes to
+pieces. Boil till clear, in a syrup made of as many pounds of
+sugar as you have of fruit.&mdash;<i>Mrs. J. J. A.</i></p>
+
+<p class="recipe"><span class="smcap">Preserved Apples for Winter Use.</span></p>
+
+<p>Pare and slice pippins. Put to each pound apples half a
+pound sugar, and to every eight pounds thus sweetened one
+quart water, a few cloves, the thin rind and juice of a lemon.
+Stew till clear, and eat with cream.&mdash;<i>Mrs. B. J. B.</i></p>
+
+<p class="recipe"><span class="smcap">Apple Mange.</span></p>
+
+<p>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.&mdash;<i>Mrs. B. J. B.</i></p>
+
+<p class="recipe"><span class="smcap">Crab Apple Preserves.</span></p>
+
+<p>Put the crab apples in a kettle, with some alum, keeping
+<span class="pagenum"><a name="Page_451" id="Page_451">451</a></span>
+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.</p>
+
+<p class="recipe"><span class="smcap">Quince Jam.</span></p>
+
+<p>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.</p>
+
+<p>Quince preserves may be made by the same recipe as that
+used for pears.</p>
+
+<p class="recipe"><span class="smcap">Damson Preserves.</span></p>
+
+<p>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.</p>
+
+<p>Preserve green gage plums and other plums by the same
+recipe.&mdash;<i>Miss P.</i></p>
+
+<p class="recipe"><span class="smcap">Fox Grape Preserves.</span></p>
+
+<p>Seed the grapes, then pour scalding water on them and let
+them stand till cold; then draw off the water, put one pound
+sugar to one pound of grapes, and boil gently about twenty minutes.&mdash;<i>Mrs. A. D.</i></p>
+
+<p class="recipe"><span class="smcap">Cherry Preserves.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_452" id="Page_452">452</a></span>
+gently. When the cherries are cool, put them again in the syrup
+and boil a short time. Pour in a large bowl and cool, then put
+in glass jars and cover tightly.</p>
+
+<p>Scarlet short stems and large wax cherries are best for preserving.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Strawberry Preserves.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Strawberry Jam.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Raspberry Jam.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Fig Preserves.</span></p>
+
+<p>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.
+<span class="pagenum"><a name="Page_453" id="Page_453">453</a></span></p>
+
+<p>The figs must not be peeled, as the salt water removes the
+roughness from the skin and keeps the fruit firm and hard.&mdash;<i>Miss
+A. S.</i></p>
+
+<p class="recipe"><span class="smcap">Tomato Preserves</span> (<i>either ripe or green</i>).</p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Green Tomato Sweetmeats.</span></p>
+
+<p>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.&mdash;<i>Mrs. C. M.</i></p>
+
+<p class="recipe"><span class="smcap">Recipe for putting up Fruit.</span></p>
+
+<p>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,
+<span class="pagenum"><a name="Page_454" id="Page_454">454</a></span>
+being careful to screw down the tops tightly.&mdash;<i>Mrs. Dr. E. T. R.</i></p>
+
+<p class="recipe"><span class="smcap">Candied Fruit.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Lemon Conserves.</span></p>
+
+<p>Wash and dry ten lemons. Pare the yellow rind off clear of
+the white, and beat it in a mortar with double its weight of
+sugar. Pack closely in a jar and cover with part of the sugar.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Orange Conserves.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Peach Conserves.</span></p>
+
+<p>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.&mdash;<i>Mrs. W. P.</i></p>
+
+<p class="recipe"><span class="smcap">Golden Syrup.</span></p>
+
+<p>Five pounds white sugar; one quart water. Let it boil two
+or three minutes, then add two pounds strained honey. It will
+keep for months.&mdash;<i>Mrs. D. C.</i></p>
+
+<p class="recipe"><span class="smcap">Blackberry Jelly.</span></p>
+
+<p>Crush one quart blackberries with one pound best loaf sugar.
+Cook it over a gentle fire till thick, then add one gill best brandy.
+Stir it while over the fire, then put it in pots.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><span class="smcap">Currant Jelly without cooking.</span></p>
+
+<p>Press the juice from the currants and strain it. To one pint
+<span class="pagenum"><a name="Page_455" id="Page_455">455</a></span>
+juice put one pound white sugar. Mix together till the sugar
+is dissolved. Then put them in jars, seal them and expose them
+to a hot sun two or three days.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><span class="smcap">Currant Jelly.</span></p>
+
+<p>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&mdash;without squeezing, however, as this makes it cloudy.</p>
+
+<p>To each pint of juice add one pound good white sugar. Boil
+about twenty minutes and keep it well skimmed. Put in the
+glasses while hot, and sun daily.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Cranberry Jelly.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Apple Jelly.</span></p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><i>Apple Jelly.</i></p>
+
+<p>Pare and stew sour, juicy apples (Greenings are best), in
+enough water to cover them. Strain as for currant jelly.
+<span class="pagenum"><a name="Page_456" id="Page_456">456</a></span>
+Allow a pound of sugar for each pound of juice. Put them
+together and strain. Boil four or five minutes, skimming thoroughly.&mdash;<i>Mrs. M. B. B.</i></p>
+
+<p class="recipe"><i>Apple Jelly.</i></p>
+
+<p>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.&mdash;<i>Mrs. G. W.</i></p>
+
+<p class="recipe"><span class="smcap">Crab Apple Jelly.</span></p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">Quince Jelly.</span></p>
+
+<p>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.&mdash;<i>Mrs. M. B. B.</i></p>
+
+<p class="recipe"><span class="smcap">Orange Jelly.</span></p>
+
+<p>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.&mdash;<i>Mrs. V. P. M.</i>
+<span class="pagenum"><a name="Page_457" id="Page_457">457</a></span></p>
+
+<p class="recipe"><span class="smcap">Jelly Oranges.</span></p>
+
+<p>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.&mdash;<i>Mrs. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Green Grape Jelly.</span></p>
+
+<p>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.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><span class="smcap">Grape Jelly.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_458" id="Page_458">458</a></span>
+minutes, pour it over the heated sugar, and stir constantly till
+all is dissolved. Then fill the jelly glasses.&mdash;<i>J. I. M.</i></p>
+
+<p class="recipe"><span class="smcap">Remedy for Mouldiness in Fruit Jellies.</span></p>
+
+<p>Fruit jellies may be preserved from mouldiness by covering
+the surface one-quarter of an inch deep with finely pulverized
+loaf sugar. Thus protected, they will keep for years.&mdash;<i>Mrs. R. C. M. W.</i></p>
+
+<p class="recipe"><span class="smcap">Tomato Jelly.</span></p>
+
+<p>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.&mdash;<i>Mrs.
+Dr. P. C.</i></p>
+
+<p class="recipe"><span class="smcap">Sugar Candy.</span></p>
+
+<p>Two cupfuls sugar, one cupful water, one wineglassful vinegar,
+one tablespoonful butter. Cook ten or fifteen minutes.&mdash;<i>Mrs.
+Dr. J.</i></p>
+
+<p class="recipe"><i>Sugar Candy.</i></p>
+
+<p>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.&mdash;<i>Mrs. McG.</i></p>
+
+<p class="recipe"><span class="smcap">Sugar Kisses.</span></p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Nut Candy.</span></p>
+
+<p>Make sugar candy by one of the foregoing receipts, but instead
+<span class="pagenum"><a name="Page_459" id="Page_459">459</a></span>
+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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Cream Candy.</span></p>
+
+<p>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.&mdash;<i>Mrs. McN.</i></p>
+
+<p class="recipe"><span class="smcap">Molasses Candy.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Caramels.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Caramels.</i></p>
+
+<p>Three pounds white sugar, half a pound of chocolate, one pint
+<span class="pagenum"><a name="Page_460" id="Page_460">460</a></span>
+milk, six ounces of butter. Boil three-quarters of an hour and
+stir constantly.&mdash;<i>Mrs. R. C.</i></p>
+
+<p class="recipe"><span class="smcap">Chocolate Caramels.</span></p>
+
+<p>Two and one-half pounds of sugar, three-quarters pound of
+chocolate, one quarter pound of butter, half a pint of milk or
+cream.&mdash;<i>Mrs. W. C. R.</i></p>
+
+<p class="recipe"><span class="smcap">Cream Chocolate.</span></p>
+
+<p>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.&mdash;<i>Miss N.</i></p>
+
+<p class="recipe"><span class="smcap">Cocoanut Caramels.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>Cocoanut Caramels.</i></p>
+
+<p>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.&mdash;<i>Mrs. W. C.</i></p>
+
+<p class="recipe"><span class="smcap">Cocoanut Balls.</span></p>
+
+<p>Wet two pounds of sugar with the milk of a cocoanut. Boil
+<span class="pagenum"><a name="Page_461" id="Page_461">461</a></span>
+and stir till it begins to granulate. Then stir in the cocoanut
+grated fine. Boil a short time longer, then pour into buttered
+dishes, and as soon as it can be handled make into balls.&mdash;<i>Mrs. J. M.</i></p>
+
+<p class="recipe"><span class="smcap">Cocoanut Drops.</span></p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Almond Macaroons.</span></p>
+
+<p>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.&mdash;<i>Mrs. M. G. H.</i></p>
+
+<hr class="l15" />
+
+<h2>WINE.</h2>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>Strawberry wine makes a delicious flavoring for syllabub,
+cake, jelly, etc., and so does gooseberry wine. Dewberries
+<span class="pagenum"><a name="Page_462" id="Page_462">462</a></span>
+make a prettier and better wine than blackberries, and have all
+the medicinal virtues of the latter.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Blackberry Wine.</span></p>
+
+<p>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,
+<span class="pagenum"><a name="Page_463" id="Page_463">463</a></span>
+stirring and skimming each day. Put it in a demijohn, but
+do not cork it up for some time.&mdash;<i>Mrs. M. D.</i></p>
+
+<p class="recipe"><i>Blackberry Wine.</i></p>
+
+<p>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.</p>
+
+<p class="recipe"><i>Blackberry Wine.</i></p>
+
+<p>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.&mdash;<i>Mrs. F.</i></p>
+
+<p class="recipe"><i>Blackberry Wine.</i></p>
+
+<p>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,
+<span class="pagenum"><a name="Page_464" id="Page_464">464</a></span>
+When two months old it will be fit for use.&mdash;<i>Mrs. Gen. R. E.
+Lee.</i></p>
+
+<p>[Copied from a recipe in Mrs. Lee's own handwriting.]</p>
+
+<p class="recipe"><span class="smcap">Grape Wine.</span></p>
+
+<p>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.&mdash;<i>Mr. W. A. S.</i></p>
+
+<p class="recipe"><i>Grape Wine.</i></p>
+
+<p>Pick the grapes from the bunch, mash thoroughly, and let
+them stand twenty-four hours. Then strain and add three
+pounds of sugar to every gallon of juice. Leave in a cask six
+months, and then bottle, putting three raisins in each bottle.&mdash;<i>Mrs. R. L.</i></p>
+
+<p class="recipe"><i>Grape Wine.</i></p>
+
+<p>Press the grapes, and when the juice settles, add two pounds
+of white sugar to four quarts of juice. Let it stand twenty-four
+hours, drain, put in a cask; do not stop tightly till the fermentation
+is over.&mdash;<i>Mrs. R. A.</i></p>
+
+<p class="recipe"><span class="smcap">Catawba Grape Wine.</span></p>
+
+<p>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.
+<span class="pagenum"><a name="Page_465" id="Page_465">465</a></span>
+Let it stand six weeks, or till fermentation ceases. Then close
+the mouth of the cask and let the wine stand several months,
+after which it may be drawn off.&mdash;<i>Mrs. R. D.</i></p>
+
+<p class="recipe"><i>Catawba Grape Wine.</i></p>
+
+<p>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.&mdash;<i>Mrs. Dr. E.</i></p>
+
+<p class="recipe"><span class="smcap">Fox Grape Wine.</span></p>
+
+<p>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.&mdash;<i>Mrs. Gen. R. E. Lee.</i></p>
+
+<p>[The above was copied from an autograph recipe of Mrs.
+Lee's, kindly furnished by her daughter.]</p>
+
+<p class="recipe"><span class="smcap">Wild Black Grape Wine.</span></p>
+
+<p>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.</p>
+
+<p>This wine has to be kept much longer than blackberry wine
+before it is fit for use.&mdash;<i>Mrs. M. D.</i></p>
+
+<p class="recipe"><span class="smcap">Native Grape Wine.</span></p>
+
+<p>Pick all the perfect grapes from the bunches, wash them and
+pack them down in a wooden or stone vessel. Pour over them
+<span class="pagenum"><a name="Page_466" id="Page_466">466</a></span>
+boiling water&mdash;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.&mdash;<i>Mrs. Dr. S.</i></p>
+
+<p class="recipe"><span class="smcap">Gooseberry Wine.</span></p>
+
+<p>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.&mdash;<i>Mrs. R. T. H. A.</i></p>
+
+<p class="recipe"><span class="smcap">Currant Wine.</span></p>
+
+<p>Put three pounds of brown sugar to every squeezed gallon of
+currants. Add a gallon of water, or two, if juice is scarce. It
+is better to put it in an old wine-cask and let it stand a year
+before you draw it off.&mdash;<i>Mrs. Gen. R. E. Lee.</i></p>
+
+<p>[Copied from a recipe in her own handwriting.]</p>
+
+<p class="recipe"><i>Currant Wine.</i></p>
+
+<p>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.&mdash;<i>Mrs.
+Dr. S.</i></p>
+
+<p class="recipe"><i>Currant Wine.</i></p>
+
+<p>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.&mdash;<i>Mrs. Dr. E.</i>
+<span class="pagenum"><a name="Page_467" id="Page_467">467</a></span></p>
+
+<p class="recipe"><span class="smcap">Cherry Wine.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Strawberry Wine.</span></p>
+
+<p>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.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><span class="smcap">Orange Wine.</span></p>
+
+<p>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.&mdash;<i>Mrs. N.</i></p>
+
+<p class="recipe"><span class="smcap">Cider Wine.</span></p>
+
+<p>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.&mdash;<i>Mrs. E. B.</i></p>
+
+<p class="recipe"><span class="smcap">Tomato Wine.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_468" id="Page_468">468</a></span>
+half to three pounds brown sugar to each gallon. Put in a cask
+and let it ferment like raspberry wine. If two gallons water
+be added to a bushel of tomatoes, the wine will be as good.&mdash;<i>Mrs. A. D.</i></p>
+
+<p class="recipe"><span class="smcap">Eggnog.</span></p>
+
+<p>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.&mdash;<i>Mrs. F.</i></p>
+
+<p class="recipe"><i>Eggnog.</i></p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><i>Eggnog.</i></p>
+
+<p>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.&mdash;<i>Mrs. R. C.</i></p>
+
+<p class="recipe"><span class="smcap">Apple Toddy.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_469" id="Page_469">469</a></span>
+hot water to dissolve it; spice, if you like. This toddy,
+bottled after straining, will keep for years, and improve with
+age.&mdash;<i>Mrs. C. C. McP.</i></p>
+
+<p class="recipe"><i>Apple Toddy.</i></p>
+
+<p>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.&mdash;<i>Col. S.</i></p>
+
+<p class="recipe"><span class="smcap">Rum Punch.</span></p>
+
+<p>Make a rich, sweet lemonade, add rum and brandy to taste,
+only dashing with brandy. It must be sweet and strong.&mdash;<i>Mrs. D. R.</i></p>
+
+<p class="recipe"><span class="smcap">Regent Punch.</span></p>
+
+<p>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.&mdash;<i>Mrs. C. C. McP.</i></p>
+
+<p class="recipe"><span class="smcap">Tea Punch.</span></p>
+
+<p>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.&mdash;<i>Mrs. A. B.</i></p>
+
+<p class="recipe"><span class="smcap">Roman Punch.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_470" id="Page_470">470</a></span>
+of champagne and the whites of three eggs, beaten very light.
+Freeze, and serve in hock glasses.&mdash;<i>Mrs. C. C. McP.</i></p>
+
+<p class="recipe"><i>Roman Punch.</i></p>
+
+<p>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.&mdash;<i>Mrs. B. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Blackberry Cordial.</span></p>
+
+<p>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.</p>
+
+<p>Whortleberry cordial may be made by the same recipe.
+Good old whiskey may be used for either, in the absence of
+brandy.&mdash;<i>Mrs. Gen. S.</i></p>
+
+<p class="recipe"><i>Blackberry Cordial.</i></p>
+
+<p>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
+diarrh&oelig;a or dysentery. Dose, one teaspoonful or more according
+to age.-<i>Mrs. S. B.</i></p>
+
+<p class="recipe"><span class="smcap">Dewberry Cordial.</span></p>
+
+<p>To one quart juice put one pound loaf sugar and boil these
+<span class="pagenum"><a name="Page_471" id="Page_471">471</a></span>
+together fifteen minutes. When cool, add one gill brandy, one
+tablespoonful mace, cloves, and allspice powdered. Bottle and
+cork tightly.&mdash;<i>Mrs. A. D.</i></p>
+
+<p class="recipe"><i>Dewberry Cordial.</i></p>
+
+<p>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.&mdash;<i>Mrs. D. R.</i></p>
+
+<p class="recipe"><span class="smcap">Strawberry Cordial.</span></p>
+
+<p>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&mdash;all boiled together. When cold, add one pint syrup to
+one quart cordial.&mdash;<i>Mrs. C. F. C.</i></p>
+
+<p class="recipe"><span class="smcap">Cherry Cordial.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Cherry Cordial or Cherry Brandy.</span></p>
+
+<p>Take three pounds Morella cherries. Stone half and prick
+the rest. Throw into a jar, adding the kernels of half slightly
+bruised. Add one pound white sugar. Cover with brandy, and
+let it stand a month.&mdash;<i>Mrs. E.</i>
+<span class="pagenum"><a name="Page_472" id="Page_472">472</a></span></p>
+
+<p class="recipe"><span class="smcap">Mint Cordial.</span></p>
+
+<p>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.&mdash;<i>Mrs.
+Dr. J.</i></p>
+
+<p class="recipe"><span class="smcap">Strawberry Acid.</span></p>
+
+<p>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.&mdash;<i>Mrs. Col. R.</i></p>
+
+<p class="recipe"><span class="smcap">Royal Strawberry Acid.</span></p>
+
+<p>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.&mdash;<i>Mrs. G.</i></p>
+
+<p class="recipe"><span class="smcap">Strawberry Vinegar.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_473" id="Page_473">473</a></span>
+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.&mdash;<i>Mrs. E. P. G.</i></p>
+
+<p class="recipe"><span class="smcap">Raspberry Vinegar.</span></p>
+
+<p>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.&mdash;<i>Mrs. C. N.</i></p>
+
+<p class="recipe"><i>Raspberry Vinegar.</i></p>
+
+<p>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.&mdash;<i>Miss N. L.</i></p>
+
+<p class="recipe"><span class="smcap">Raspberry Acid.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_474" id="Page_474">474</a></span>
+a few days. If a slight fermentation takes place, delay corking
+a few days. Then cork and seal.&mdash;<i>Mrs. G.</i></p>
+
+<p class="recipe"><span class="smcap">Lemon Vinegar.</span></p>
+
+<p>Fill a bottle nearly full of strong cider vinegar. Put in it
+the rind of two or three lemons, peeled very thin. In a week
+or two it will be ready for use, and will not only make a nice
+beverage (very much like lemonade), but will answer for seasoning.&mdash;<i>Mrs. M. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Lemon or Orange Syrup.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Orgeat.</span></p>
+
+<p>Make a syrup of one pound sugar to one pint water. Put it
+aside till cold. To five pounds sugar put one gill rose-water
+and two tablespoonfuls essence of bitter almonds.&mdash;<i>Mrs. I. H.</i></p>
+
+<p class="recipe"><span class="smcap">Summer Beer.</span></p>
+
+<p>Twelve quarts water, one quart molasses, one quart strong
+hop-tea, one-half pint yeast. Mix well and allow to settle.
+Strain through a coarse cloth, and bottle. It will be good in
+twenty-four hours.&mdash;<i>Mrs. E. W.</i></p>
+
+<p class="recipe"><span class="smcap">Cream Beer.</span></p>
+
+<p>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.&mdash;<i>Mrs. E.</i>
+<span class="pagenum"><a name="Page_475" id="Page_475">475</a></span></p>
+
+<p class="recipe"><span class="smcap">Lemon Beer.</span></p>
+
+<p>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.&mdash;<i>Mrs. G. W. P.</i></p>
+
+<p class="recipe"><span class="smcap">Ginger Beer.</span></p>
+
+<p>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.&mdash;<i>Mrs. G. W. P.</i></p>
+
+<p class="recipe"><span class="smcap">Small Beer.</span></p>
+
+<p>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.&mdash;<i>Mrs. M. P.</i></p>
+
+<p class="recipe"><span class="smcap">Mulled Cider.</span></p>
+
+<p>To one quart cider take three eggs. Beat them light and
+add sugar according to the acidity of the cider. When light,
+pour the boiling cider on, stirring briskly. Put back on the
+fire and stir till it fairly boils. Then pour off.&mdash;<i>Mr. R. H. M.</i></p>
+
+<p class="recipe"><span class="smcap">Crab Cider.</span></p>
+
+<p>To a thirty-gallon cask put one bushel clean picked grapes.
+Fill up with sweet cider, just from the press&mdash;crab preferred.
+Draw off in March, and it is fit for use. Add brandy, as much
+as you think best.&mdash;<i>Mrs. A. D.</i>
+<span class="pagenum"><a name="Page_476" id="Page_476">476</a></span></p>
+
+<hr class="l15" />
+
+<h2>THE SICK-ROOM&mdash;DIET AND REMEDIES FOR
+THE SICK.</h2>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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,
+<span class="pagenum"><a name="Page_477" id="Page_477">477</a></span>
+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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.
+<span class="pagenum"><a name="Page_478" id="Page_478">478</a></span>
+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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_479" id="Page_479">479</a></span>
+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.</p>
+
+<p>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.</p>
+
+<p>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&mdash;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.</p>
+
+<p class="recipe"><span class="smcap">Arrowroot.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_480" id="Page_480">480</a></span></p>
+
+<p class="recipe"><i>Arrowroot.</i></p>
+
+<p>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.&mdash;<i>Mrs. R. C. M. W.</i></p>
+
+<p class="recipe"><span class="smcap">Seamoss Farina.</span></p>
+
+<p>One tablespoonful in one quart hot water makes jelly; one
+tablespoonful in one quart milk makes blanc-mange. Stir
+fifteen minutes, and, while simmering, flavor with vanilla or
+lemon. Suitable for sick persons.&mdash;<i>M. L. G.</i></p>
+
+<p class="recipe"><span class="smcap">Racahaut.</span></p>
+
+<p>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.&mdash;<i>Mrs. J. H. T.</i></p>
+
+<p class="recipe"><span class="smcap">Cracked Wheat.</span></p>
+
+<p>Soak the wheat in cold water all night. Pour off this water
+in the morning. Pour boiling water then over the wheat and
+boil it about half an hour, adding salt and butter. Eat with
+cream.&mdash;<i>Mrs. A. M.</i></p>
+
+<p class="recipe"><span class="smcap">Breakfast for an Invalid.</span></p>
+
+<p>Bread twelve hours old, an egg and black tea.&mdash;<i>Mrs. A.</i></p>
+
+<p class="recipe"><span class="smcap">Food for a Sick Infant.</span></p>
+
+<p>Gelatine two inches square, milk half a pint, water half a
+pint, cream one-half to one gill, arrowroot a teaspoonful. Sweeten
+to the taste.&mdash;<i>Mrs. J. D.</i></p>
+
+<p class="recipe"><span class="smcap">Wine Whey.</span></p>
+
+<p>Put half pint milk over the fire, and, as soon as it begins to
+<span class="pagenum"><a name="Page_481" id="Page_481">481</a></span>
+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.&mdash;<i>Mrs. R. C. M. W.</i></p>
+
+<p class="recipe"><span class="smcap">Milk Punch.</span></p>
+
+<p>Pour two tablespoonfuls good brandy into six tablespoonfuls
+milk. Add two teaspoonfuls ground loaf sugar and a little
+grated nutmeg. An adult may take a tablespoonful of this
+every two or three hours, but children must take less.&mdash;<i>Mrs. R. C. M. W.</i></p>
+
+<p class="recipe"><span class="smcap">Beef Essence.</span></p>
+
+<p>Cut one pound beef in small bits, sprinkle with a very little
+salt, tie up in a close stone jar, and set in boiling water. Boil
+it hard an hour or more, then strain it. Chicken may be prepared
+the same way. Nice for the sick.&mdash;<i>Mrs. Col. W.</i></p>
+
+<p class="recipe"><span class="smcap">Beef-Tea.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Essence of Chicken.</span></p>
+
+<p>In a case of extreme sickness, when it is important that what
+little nourishment the patient can take should be highly condensed,
+<span class="pagenum"><a name="Page_482" id="Page_482">482</a></span>
+the following is an excellent mode for concentrating, in
+a small compass, all the nutritive properties of a chicken.</p>
+
+<p>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.&mdash;<i>Mrs. M. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">Chicken Jelly.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">A Nourishing Way to Prepare Chicken, Squirrel, or
+Beef for the Sick.</span></p>
+
+<p>Put in a clean, glazed jar or inner saucepan. Set this in
+another vessel of boiling water. Cover closely, and keep boiling
+for hours. Season the juice thus extracted with a little
+salt, stir in a teaspoonful of fresh milk, and give to the patient.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Panada.</span></p>
+
+<p>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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Dry Toast.</span></p>
+
+<p>Slice thin, some nice, white bread, perfectly sweet. Toast a
+light brown, and butter with fresh butter.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_483" id="Page_483">483</a></span></p>
+
+<p class="recipe"><span class="smcap">Scalded Toast.</span></p>
+
+<p>Prepare and toast the bread as above directed. Then lay in
+a covered dish and pour boiling water over it. Turn to one
+side, and drain out the water. Then put fresh butter on each
+slice, with a small pinch of salt. Serve in a covered dish.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Milk Toast.</span></p>
+
+<p>Slice the bread thin, toast a light brown, butter each side,
+and sprinkle with a little salt. Put in a covered dish, and
+pour over it boiling milk.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Carolina Small Hominy.</span></p>
+
+<p>Wash and pick. Drain, and soak an hour in cold water.
+Drain again, and put in a saucepan, with one pint boiling water
+to one pint hominy. Boil till dry like rice. Eat with cream,
+butter and salt, or with sugar, butter and nutmeg.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Dishes Suitable for the Sick</span></p>
+
+<p>May be found in various parts of this work, such as rice pudding,
+baked custard, and various preparations of tapioca, sago,
+and arrowroot. Grapes are valuable in fever, and also good for
+chronic sore-throat.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Thieves' Vinegar.</span></p>
+
+<p>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.&mdash;<i>Mrs. D. R.</i></p>
+
+<p class="recipe"><span class="smcap">Aromatic Vinegar.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_484" id="Page_484">484</a></span>
+few days, with occasional shaking, strain, and it is ready for
+use.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Soda Mint.</span></p>
+
+<p>Bicarb. soda (Eng.), one drachm; pure water, three ounces;
+spearmint water, four ounces; glycerine, one ounce; ar. spts.
+ammonia, thirty-two drops. Mix and filter. Dose, from twenty
+drops to a tablespoonful, according to age.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Lime-Water.</span></p>
+
+<p>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.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Tarrant's Effervescent Seltzer Aperient.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Brown's Jamaica Ginger.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Mustard.</span></p>
+
+<p>It is not safe to pass a day without mustard in the house, so
+<span class="pagenum"><a name="Page_485" id="Page_485">485</a></span>
+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.</p>
+
+<p class="recipe"><span class="smcap">Mustard Leaves or Plasters.</span></p>
+
+<p>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 &amp; Johnson, N. Y., are considered
+excellent and superior to the foreign article.</p>
+
+<p class="recipe"><span class="smcap">Compound Syrup of Horehound and tar.</span></p>
+
+<p>Is excellent for coughs, colds, bronchitis, and diseases of the
+chest. Manufactured by Faulkner &amp; Craighill, Lynchburg, Va.</p>
+
+<p class="recipe"><span class="smcap">For Sore-Throat.</span></p>
+
+<p>Carbolic acid crystals, pure, half a drachm; tincture kino, one
+drachm; chlorate potash, two drachms; simple syrup, half an
+ounce. Water sufficient to make an eight-ounce mixture. Gargle
+the throat every few hours.&mdash;<i>Dr. T. L. W.</i></p>
+
+<p class="recipe"><i>For Sore-Throat.</i></p>
+
+<p>Rub the throat well with camphorated oil, and gargle frequently
+with a strong solution chlorate of potash.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_486" id="Page_486">486</a></span></p>
+
+<p class="recipe"><i>For Sore-Throat.</i></p>
+
+<p>Carbolic acid, fifteen grains; chlorate potash, thirty grains;
+rose-water, one and a half ounces; glycerine, one-half ounce.
+Use as a gargle, three or four times daily.&mdash;<i>Mr. E. C.</i></p>
+
+<p class="recipe"><span class="smcap">A Cure for Epilepsy</span> (<i>one I have known to succeed in many
+cases</i>).</p>
+
+<p>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 <span class="s08">P.M.</span> Use a month, stop two weeks and
+begin again. The best way to keep the root is to string it on a
+cord. The red peony will do, if you cannot get the white.&mdash;<i>Mrs. R. C.</i></p>
+
+<p class="recipe"><span class="smcap">Cure for Cramp.</span></p>
+
+<p>Wet a cloth in spirits turpentine and lay it over the place
+where the pain is felt. If the pain moves, move the cloth.
+Take five drops spirits turpentine at a time on white sugar till
+relieved.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">For Cramp-Colic, or Pain Resulting from Disordered
+Bowels.</span></p>
+
+<p>One teaspoonful paregoric, one teaspoonful Jamaica ginger,
+one teaspoonful spirits camphor, one-half teaspoonful carbonate
+soda, two tablespoonfuls water, two tablespoonfuls whiskey.
+This is for one dose. If it does not relieve in an hour, repeat.&mdash;<i>Dr. J. T. W.</i></p>
+
+<p class="recipe"><span class="smcap">For Chilblains.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">For Fresh Cuts.</span></p>
+
+<p>Varnish them with common furniture varnish. This remedy
+has been known to prove very efficacious.&mdash;<i>Mr. W.</i></p>
+
+<p class="recipe"><span class="smcap">The Ocean Salt.</span></p>
+
+<p>Is now much used by those who cannot go to the seaside.
+<span class="pagenum"><a name="Page_487" id="Page_487">487</a></span>
+Seventy-five cents for half a bushel. Dissolve a large handful
+in a pitcher of water. Use a sponge to rub the flesh.&mdash;<i>Mrs. A.</i></p>
+
+<p class="recipe"><span class="smcap">Breast Salve.</span></p>
+
+<p>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.</p>
+
+<p>Melt together and strain through flannel. Spread lightly on
+a soft linen rag, apply to the breast, and the relief is almost instantaneous.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">An Excellent Wash for Inflamed Eyes.</span></p>
+
+<p>Sulph. zinc, two grains; wine of opium, ten drops; distilled
+water, one ounce. Mix. Drop two or three drops in the outer
+corner of the eye several times a day.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Eye-Water for Weak Eyes.</span></p>
+
+<p>One teaspoonful laudanum, two teaspoonfuls Madeira wine,
+twelve teaspoonfuls rose-water.&mdash;<i>Mrs. E. I.</i></p>
+
+<p class="recipe"><span class="smcap">For Earache.</span></p>
+
+<p>Equal parts of laudanum and tincture of arnica. Mix, saturate
+a piece of wool in the mixture, and insert in the ear.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Toothache Drops.</span> (<i>Sure cure.</i>)</p>
+
+<p>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.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Preventive of Scarlet Fever.</span></p>
+
+<p>Extract belladonna (pure), three grains; cinnamon-water, one
+drachm; distilled water, seven drachms. Mix, label poison, and
+give the child for a dose as many drops as the years of his age.&mdash;<i>Dr. E. A. C.</i>
+<span class="pagenum"><a name="Page_488" id="Page_488">488</a></span></p>
+
+<p class="recipe"><span class="smcap">For Preventing Scarlet Fever.</span></p>
+
+<p>Extract belladonna, six grains; cinnamon-water, one drachm;
+white sugar, two drachms; alcohol, two drachms; pure water,
+thirteen drachms. Mix thoroughly and label belladonna, <i>poison</i>.
+Dose, one drop for each year of the child's age, repeated twice
+a day.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">To Relieve "Prickly Heat."</span></p>
+
+<p>Sulphate of copper, grains ten; pure water, f. ounce i. Mix sol.
+Apply with camel-hair brush daily or oftener.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">For Snake Bites.</span></p>
+
+<p>Apply ammonia or hartshorn immediately to the bite, and
+swallow ten drops, dissolved in a wine-glass of water. Said to
+be a certain remedy.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">Remedy for Chicken Cholera.</span></p>
+
+<p>Dip a small feather or brush into tincture of iodine, hold the
+chicken's mouth open, and mop the inside of the throat
+thoroughly with the iodine. This treatment has proved successful
+whenever tried.&mdash;<i>Mrs. N. G.</i></p>
+
+<p class="recipe"><span class="smcap">Mashed Finger.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Burns and Scalds.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_489" id="Page_489">489</a></span>
+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.</p>
+
+<p class="recipe"><span class="smcap">Liniment for Recent Burns and Scalds.</span></p>
+
+<p>Take equal parts of lime-water, linseed-oil, and laudanum.
+Mix and apply on a soft linen rag. Some add about one-quarter
+quantity commercial sol. carbolic acid.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Compound Chalk Mixture for Infants and Young
+Children.</span></p>
+
+<p>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.</p>
+
+<p>Mix thoroughly and shake well before administering. Dose,
+from half to a teaspoonful, according to age and urgency of the
+case.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">A Simple Remedy for Dysentery.</span></p>
+
+<p>Black or green tea steeped in boiling water and sweetened
+with loaf sugar.&mdash;<i>Mrs. R. C. M. W.</i></p>
+
+<p class="recipe"><span class="smcap">For Diarrh&oelig;a.</span></p>
+
+<p>Take equal parts of laudanum, tincture capsicum, tincture
+camphor, and aromatic syrup rhubarb. Mix. Dose, from half
+to a teaspoonful, in water, when needed.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Chill Pills.</span></p>
+
+<p>Sulph. quinine, two drachms; arsenious acid, one grain;
+strychnia, one grain; Prussian blue, twenty grains; powdered
+capsicum, one drachm. Mix, and make sixty pills. Take one
+pill three times a day.&mdash;<i>Dr. E. A. C.</i>
+<span class="pagenum"><a name="Page_490" id="Page_490">490</a></span></p>
+
+<p class="recipe"><span class="smcap">Cure for Cold in the Head.</span></p>
+
+<p>Muriate of morphia, two grains; powdered gum arabic, two
+drachms; sub. nit. bismuth, six drachms.</p>
+
+<p>Mix and snuff frequently.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Prompt Remedy for Cold in the Head.</span></p>
+
+<p>Sulph. quinine, twenty-four grains; cayenne pepper, five
+grains. Make twelve pills, and take one every three hours.&mdash;<i>Mr. E. C.</i></p>
+
+<p class="recipe"><span class="smcap">Cure for Dyspepsia.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">For Whooping-Cough.</span></p>
+
+<p>Drop a fresh, unbroken egg in lemon juice. When dissolved,
+sweeten and give a spoonful occasionally when the cough comes
+on.&mdash;<i>Mrs. E. I.</i></p>
+
+<p class="recipe"><span class="smcap">An Excellent Remedy for Coughs.</span></p>
+
+<p>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.</p>
+
+<p>Take one spoonful or more when the cough is troublesome.&mdash;<i>N. A. L.</i></p>
+
+<p class="recipe"><span class="smcap">Remedy for Coughs.</span></p>
+
+<p>Boil one ounce licorice root in one-half pint of water, till it
+is reduced one-half. Then add one ounce gum arabic and one
+ounce loaf sugar. Take a teaspoonful every few hours.&mdash;<i>N. A. L.</i></p>
+
+<p class="recipe"><i>Remedy for Coughs.</i></p>
+
+<p>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
+<span class="pagenum"><a name="Page_491" id="Page_491">491</a></span>
+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.&mdash;<i>Mrs. J. D. L.</i></p>
+
+<p class="recipe"><span class="smcap">Remedy for Asthma, Sore-Throat, or a Cough.</span></p>
+
+<p>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.&mdash;<i>Mrs. M. L.</i></p>
+
+<p class="recipe"><span class="smcap">Remedy for Poison Oak.</span></p>
+
+<p>Make a strong decoction of the leaves or bark of the common
+willow. Bathe the parts affected frequently with this decoction,
+and it will be found a very efficacious remedy.&mdash;<i>Gen. M.</i></p>
+
+<p class="recipe"><i>Remedy for Poison Oak.</i></p>
+
+<p>Forty grains caustic potash to five ounces of water. Apply
+to the eruption with a small mop, made by tying a soft linen
+rag to a stick. Often a speedy cure.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Cure for Jaundice.</span></p>
+
+<p>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.&mdash;<i>Dr. B.</i>
+<span class="pagenum"><a name="Page_492" id="Page_492">492</a></span></p>
+
+<p class="recipe"><span class="smcap">Cure for Bone Felon.</span></p>
+
+<p>One ounce assaf&oelig;tida 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.&mdash;<i>Mrs. J. D. P.</i></p>
+
+<p class="recipe"><span class="smcap">For Treating Corns.</span></p>
+
+<p>Apply night and morning with a brush one or two drops of
+protoxide of iron for two weeks.&mdash;<i>Mrs. W.</i></p>
+
+<p class="recipe"><span class="smcap">Cure for Corns Between the Toes.</span></p>
+
+<p>Wet them several times a day with hartshorn, and in a short
+time they will disappear.&mdash;<i>Mrs. W. B.</i></p>
+
+<p class="recipe"><span class="smcap">Carrot Salve for Blisters.</span></p>
+
+<p>Scrape two carrots and stew in two tablespoonfuls hog's lard.
+Add two plantain leaves. When the carrots are well done,
+strain.&mdash;<i>Mrs. E. I.</i></p>
+
+<p class="recipe"><span class="smcap">Liniment for Rheumatism.</span></p>
+
+<p>Half an ounce gum camphor, half an ounce saltpetre, half an
+ounce spirits ammonia, half a pint alcohol. Old-fashioned liniment,
+good for man or beast.&mdash;<i>Mrs. T.</i></p>
+
+<p class="recipe"><span class="smcap">A Good Liniment.</span></p>
+
+<p>One egg beaten light, half a pint spirits turpentine, half a
+pint good apple vinegar. Shake well before using. Good for
+sprains, cuts, or bruises.&mdash;<i>Mrs. H.</i></p>
+
+<p class="recipe"><span class="smcap">A Good Treatment for Croup.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_493" id="Page_493">493</a></span>
+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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Take Quinine without Tasting it.</span></p>
+
+<p>Put a little of the mucilage from slippery elm in a teaspoon.
+Drop the quinine on it, and put some mucilage on top. This
+will make the quinine slip down the throat without leaving
+any taste.&mdash;<i>Mrs. J. A. S.</i></p>
+
+<p class="recipe"><span class="smcap">Dressing for Blisters.</span></p>
+
+<p>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&mdash;pure
+lard or mutton suet spread evenly and thinly on a soft
+linen rag.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">An Excellent and Simple Salve for Boils.</span></p>
+
+<p>Melt together, in equal parts, the white rosin that exudes from
+the common pine tree and mutton suet. This makes a good
+plaster for the boil, both before and after it breaks.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">For Boils.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Extinguish the Flames when the Clothing has taken
+Fire.</span></p>
+
+<p>First, throw the person on the ground to prevent the upward
+<span class="pagenum"><a name="Page_494" id="Page_494">494</a></span>
+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.</p>
+
+<p class="recipe"><span class="smcap">For Weak Back.</span></p>
+
+<p>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.&mdash;<i>Mrs. G.</i></p>
+
+<p class="recipe"><span class="smcap">Poisons and Antidotes.</span></p>
+
+<p><i>Acids</i>&mdash;<i>Sulphuric</i>, <i>Nitric</i>, <i>Muriatic</i>, <i>Phosphoric</i>, <i>Oxalic</i>,
+<i>Citric</i>, <i>Tartaric</i>, <i>Acetic</i>.&mdash;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.</p>
+
+<p><i>Alkalies</i>&mdash;<i>Caustic</i>, <i>Potassa</i>, <i>Soda</i>, <i>Lime</i>, <i>Strontia</i>, <i>Baryta</i>,
+<i>and their Carbonates</i>.&mdash;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.</p>
+
+<p><i>Arsenic.</i>&mdash;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.</p>
+
+<p><i>Carbolic Acid.</i>&mdash;Saccharated lime in water; also demulcent
+drinks.</p>
+
+<p><i>Chloral.</i>&mdash;Keep the patient warm in bed, with hot blankets
+and hot water bottles, the bottles also to be applied over the
+<span class="pagenum"><a name="Page_495" id="Page_495">495</a></span>
+heart. A warm bath may be of advantage. If respiration
+threatens to fail, maintain it artificially, and apply galvanic
+battery (induced current), one pole over pit of stomach and the
+other over lower cervical vertebræ.</p>
+
+<p><i>Chloroform.</i>&mdash;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.</p>
+
+<p><i>Copper</i>, Salts of.&mdash;Cause vomiting, and then give freely of
+whites of eggs and water, demulcent drinks, soothing clysters,
+lotions, fomentations. Avoid vinegar.</p>
+
+<p><i>Corrosive Sublimate.</i>&mdash;First, cause vomiting, then give
+whites of eggs in water, four whites to one quart water. Milk,
+demulcent drinks, and gargles.</p>
+
+<p><i>Gases.</i>&mdash;The antidote for chlorine is to inhale ammonia.
+Asphyxia by other gases, treated by cold applications to the
+head, plenty of air, artificial respiration.</p>
+
+<p><i>Glass</i>, in powder.&mdash;Farina or light food in abundance. Then
+an emetic, then milk and demulcent drinks.</p>
+
+<p><i>Iodine.</i>&mdash;Starch-water containing albumen in large quantities,
+or starch-water alone.</p>
+
+<p><i>Lead</i>, Salts of.&mdash;White of eggs, epsom salts, or sulphuric
+acid lemonade. (One drachm diluted acid to a quart sweetened
+water.)</p>
+
+<p><i>Nitrate of Silver</i> (lunar caustic).&mdash;Give salt water freely.</p>
+
+<p><i>Opium and Salts of Morphine.</i>&mdash;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.</p>
+
+<p><i>Phosphorus.</i>&mdash;Emetic, then water with whites of eggs, magnesia
+in suspension, milk. Avoid oils.</p>
+
+<p><i>Prussic Acid.</i>&mdash;Affusions of water over the cervical vertebræ.
+<span class="pagenum"><a name="Page_496" id="Page_496">496</a></span>
+Cause the gas from chlorine water to be inhaled. Give
+from twenty to forty drops of Labbaraque's solution largely
+diluted, also coffee.</p>
+
+<p><i>Strychnine.</i>&mdash;Cause vomiting. Give ether or chloroform by
+inhalation, and chloral internally. Insufflate the lungs.</p>
+
+<p><i>Tartar Emetic.</i>&mdash;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.</p>
+
+<p><i>Venomous Bites</i>, Serpents.&mdash;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.</p>
+
+<p><i>Rabid Dogs.</i>&mdash;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.</p>
+
+<hr class="l15" />
+
+<h2>HOUSE-CLEANING.</h2>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_497" id="Page_497">497</a></span>
+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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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
+<span class="pagenum"><a name="Page_498" id="Page_498">498</a></span>
+in the floor, this oil answers better than revarnishing the
+floor every spring.</p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Whitewash for Outdoor Use.</span></p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. E.</i></p>
+
+<p class="recipe"><span class="smcap">Indoor Whitewashing.</span></p>
+
+<p>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."&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_499" id="Page_499">499</a></span></p>
+
+<p class="recipe"><span class="smcap">To Oil Floors.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Dye Floors a Pretty Color.</span></p>
+
+<p>Make a strong decoction of the inside bark of red oak. Set
+it a dark color with copperas.</p>
+
+<p>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.</p>
+
+<p>Let it dry, then wipe over with weak lye, and as soon as
+this dries off, rub with a waxed brush.&mdash;<i>Mrs. Dr. P. C.</i></p>
+
+<p class="recipe"><span class="smcap">To Clean Paint.</span></p>
+
+<p>Wring out a clean flannel, take up as much powdered
+whiting as will adhere to it, then rub the paint. Wash off
+with clean water and rub dry with a soft cloth, and it will look
+new. Not for paint in imitation of oak.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">To Wash Oil-Cloth.</span></p>
+
+<p>Wash oil-cloths with salt water; say, one pint salt dissolved
+in a pailful water. When dry wipe over with a little milk and
+water.&mdash;<i>Mrs. H. D.</i></p>
+
+<p class="recipe"><i>To Wash Oil-Cloth.</i></p>
+
+<p>Sweep it well. Wash with cold water, using a brush. Then
+wash with milk and wipe dry. Never use hot water.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">To Wash Carpets.</span></p>
+
+<p>Shake, beat, and sweep well. Tack firmly on the floor. Mix
+three quarts soft, cold water with one quart beef's gall. Wash
+with a flannel, rub off with a clean flannel, immediately after
+putting it on each strip of carpet.&mdash;<i>Mrs. R.</i>
+<span class="pagenum"><a name="Page_500" id="Page_500">500</a></span></p>
+
+<p>Carpets should be washed in spots, with a brush or flannel,
+one tablespoonful ox-gall in one or two quarts water.&mdash;<i>Mrs. A.</i></p>
+
+<p class="recipe"><span class="smcap">To Remove Ink from Carpets.</span></p>
+
+<p>Take up the ink with a spoon. Pour cold water on the
+stained spot, take up the water with a spoon, and repeat this
+process frequently. Then rub on a little oxalic acid and wash
+off immediately with cold water. Then wet with hartshorn.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">To Clean Marble Slabs, etc.</span></p>
+
+<p>Sal soda, four ounces; powdered pumice-stone, two ounces;
+prepared chalk, two ounces. Mix well, add sufficient water, rub
+well on the marble, and then wash with soap and water.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p>Sapolio, rubbed on a flannel rag which has just been dipped
+in hot water and squeezed, is also good for cleaning marble.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Remove Grease from Wall Paper.</span></p>
+
+<p>Dip a flannel in spirits of wine and go carefully over the
+soiled places once or twice.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">To Clean Furniture.</span></p>
+
+<p>One-half pint linseed oil, one half pint vinegar, one-half pint
+turpentine. Apply with a flannel rag, and then rub with a dry
+flannel.&mdash;<i>Mrs. H. S.</i></p>
+
+<p class="recipe"><span class="smcap">To Clean Varnished Furniture, Mahogany Especially.</span></p>
+
+<p>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.&mdash;<i>Mrs. McG.</i></p>
+
+<p class="recipe"><span class="smcap">An Excellent Furniture Polish.</span></p>
+
+<p>Alcohol, three ounces; linseed oil, boiled, two ounces;
+<span class="pagenum"><a name="Page_501" id="Page_501">501</a></span>
+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.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><i>Furniture Polish.</i></p>
+
+<p>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.&mdash;<i>G. C. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Clean Silver.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><i>To Clean Silver.</i></p>
+
+<p>Make a paste of whiting and spirits of wine. Put it on
+with a soft cloth, then rub it off also with a soft cloth, and
+polish with chamois skin.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">To Remove Egg Stains from Silver Spoons.</span></p>
+
+<p>Rub with salt, and it will entirely remove the discoloration
+produced by eating a boiled egg with a silver spoon. Rubbing
+with salt will also remove the grayish streaks that collect on
+white tea-china by careless usage.&mdash;<i>Mrs. M. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">To Clean Brasses, etc.</span></p>
+
+<p>Electro-silicon, manufactured by J. Seth Hopkins &amp; Co.,
+Baltimore, is the best article that can be procured for this purpose.
+The price is twenty-five cents per box, with full directions
+<span class="pagenum"><a name="Page_502" id="Page_502">502</a></span>
+for use. It may be procured of any druggist. If not
+convenient to get it, use powdered brick-dust.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">For the Kitchen.</span></p>
+
+<p>Sapolio, manufactured by Enoch Morgan &amp; 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.</p>
+
+<p class="recipe"><span class="smcap">The Dover Egg-Beater.</span></p>
+
+<p>Is indispensable to housekeepers. It froths eggs in less than
+a fourth of the time a spoon or an ordinary egg-beater requires
+to froth them.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Remove Rust from Knives or any Steel.</span></p>
+
+<p>Rub very hard with a piece of wash leather, dipped in
+powdered charcoal, moistened with spirits of wine. Rub off
+quickly, wash in hot water, and renew as may be necessary.&mdash;<i>Mrs. K.</i></p>
+
+<p class="recipe"><span class="smcap">To Clean Knives, Tins, etc.</span></p>
+
+<p>Crystal Kitchen Soap, manufactured by Eastman &amp; 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.</p>
+
+<p>When not convenient to obtain the Crystal Kitchen Soap,
+knives may be cleaned with ashes either of coal or wood.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Whiten the Ivory on the Handles of Knives.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_503" id="Page_503">503</a></span></p>
+
+<p class="recipe"><span class="smcap">Mixture for Shading Glass.</span></p>
+
+<p>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.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Cement for Rubber and Glass.</span></p>
+
+<p>Pulverized gum shellac in ten times its weight of strong
+spirits hartshorn.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">To Destroy Bedbugs.</span></p>
+
+<p>Dissolve one ounce corrosive sublimate in one pint strong
+spirits. Put it on the bedsteads with a feather, and it will destroy
+the bugs and their eggs also.&mdash;<i>Mrs. Dr. P. C.</i></p>
+
+<p class="recipe"><span class="smcap">Bedbug Poison.</span></p>
+
+<p>Alcohol, two and a half pints; camphor, one ounce; spirits turpentine,
+one ounce; corrosive sublimate, half an ounce. Mix and
+dissolve. If the scent is not objectionable, two ounces commercial
+carbolic acid will greatly improve the above.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">To Destroy Bugs, Ants, etc.</span></p>
+
+<p>Dissolve two pounds alum in three quarts boiling water.
+Apply boiling hot with a brush. Add alum to whitewash for
+store-rooms, pantries, and closets. It is well to pound alum fine
+and sprinkle it about beds infested with bugs.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Remedy for Red Ants.</span></p>
+
+<p>Kerosene oil is a sure remedy for red ants. Place small
+blocks under a sugar barrel, so as not to let the oil touch the
+barrel.&mdash;<i>Mrs. J. W.</i></p>
+
+<p>Cayenne pepper will keep the store-room and pantry free from
+ants and cockroaches.&mdash;<i>Mrs. S. D.</i>
+<span class="pagenum"><a name="Page_504" id="Page_504">504</a></span></p>
+
+<p class="recipe"><span class="smcap">Remedy for Mosquitoes Or Other Blood-sucking Insects.</span></p>
+
+<p>Uncork a bottle of oil of pennyroyal, and it will drive them
+away, nor will they return so long as the scent of it is in the
+room.&mdash;<i>Mrs. S. D.</i></p>
+
+<p>For the stings of insects, wasps, hornets, bees, etc. Apply to
+the place soda, hartshorn, or arnica.</p>
+
+<p class="recipe"><span class="smcap">Rats.</span></p>
+
+<p>Mix a little powdered potash with meal and throw it into the
+rat-holes and it will not fail to drive the rats away. If a mouse
+enters into any part of your dwelling, saturate a rag with
+cayenne in solution and stuff it into his hole.&mdash;<i>Mrs. S. D.</i></p>
+
+<p class="recipe"><span class="smcap">Concentrated Lye Soap.</span></p>
+
+<p>All fat and grease from the kitchen should be carefully saved,
+and should be made into soap before accumulating and becoming
+offensive.</p>
+
+<p>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.</p>
+
+<p>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.&mdash;<i>Mrs. P. W.</i></p>
+
+<p class="recipe"><span class="smcap">A Washing Mixture.</span></p>
+
+<p>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
+<span class="pagenum"><a name="Page_505" id="Page_505">505</a></span>
+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.&mdash;<i>Mrs. Dr. E.</i></p>
+
+<hr class="l15" />
+
+<h2>RECIPES FOR RESTORING OLD CLOTHES, SETTING
+COLORS, REMOVING STAINS, ETC.</h2>
+
+<p class="recipe"><span class="smcap">For Cleaning Clothes.</span></p>
+
+<p>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.&mdash;<i>Mrs. B.</i></p>
+
+<p class="recipe"><span class="smcap">Soap To Remove Grease From Cloth.</span></p>
+
+<p>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.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><i>To Remove Spots from Cloth.</i></p>
+
+<p>Aqua ammonia, two ounces; alcohol, two ounces; spirits camphor,
+one ounce; transparent soap, one ounce; rain-water, one
+quart.&mdash;<i>Mr. E. C., Jr.</i></p>
+
+<p class="recipe"><span class="smcap">To Wash Black Cashmere.</span></p>
+
+<p>Wash in hot suds, with a little borax in the water. Rinse
+in bluing water, and iron very damp.
+<span class="pagenum"><a name="Page_506" id="Page_506">506</a></span></p>
+
+<p class="recipe"><span class="smcap">To Restore the Pile of Velvet.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Restore old Black Silk.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">To Freshen old Black Silk.</span></p>
+
+<p>Boil one ounce crushed soap bark in one quart water till reduced
+to one pint. Strain it; sponge the material with the
+liquid, and while wet iron on the wrong side. Good for black
+woollens also.&mdash;<i>Mrs. M. E. L. W.</i></p>
+
+<p class="recipe"><span class="smcap">To Renew Black Crape Veils.</span></p>
+
+<p>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.&mdash;<i>Mrs. M. C. C.</i>
+<span class="pagenum"><a name="Page_507" id="Page_507">507</a></span></p>
+
+<p class="recipe"><span class="smcap">To Set Colors.</span></p>
+
+<p>Wash in strong salt or alum water and rinse in water in
+which Irish potatoes have been sliced and boiled, to stiffen.</p>
+
+<p>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.</p>
+
+<p>A teacup of lye in a pail of water will improve black calicoes.</p>
+
+<p class="recipe"><span class="smcap">To Restore Colors that have been taken out.</span></p>
+
+<p>Rub the spots with hartshorn and place in the sun till dry.</p>
+
+<p class="recipe"><span class="smcap">To Keep Blue Calicoes Bright and Fresh.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Mildew.</span></p>
+
+<p>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.</p>
+
+<p class="recipe"><span class="smcap">Labaraque Solution.</span></p>
+
+<p>Will remove mildew, ink, or almost any fruit stain from cloth.
+The solution should be washed off soon after applying, as it may
+injure the cloth.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">To Prevent Fruit Stains from being Permanent.</span></p>
+
+<p>Wet the stained spot with whiskey before sending it to wash,
+and there will be no sign of it when the article comes in.</p>
+
+<p class="recipe"><span class="smcap">For Removing Fruit or Ink Stains.</span></p>
+
+<p>Two drachms chloride of lime, two drachms acetic acid, one
+and a half ounce water. Mix well.&mdash;<i>Dr. E. A. C.</i>
+<span class="pagenum"><a name="Page_508" id="Page_508">508</a></span></p>
+
+<p class="recipe"><span class="smcap">Iron Rust.</span></p>
+
+<p>Salts of lemon applied to the place and exposed to the sun
+will remove all iron rust in linen, etc.</p>
+
+<hr class="l15" />
+
+<h2>MISCELLANEOUS RECIPES.</h2>
+
+<p class="recipe"><span class="smcap">Ammonia.</span></p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>For medicinal purposes ammonia is almost unrivalled.
+<span class="pagenum"><a name="Page_509" id="Page_509">509</a></span>
+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.</p>
+
+<p>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.</p>
+
+<p>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.</p>
+
+<p>[The above remarks on the usefulness of ammonia were furnished
+and endorsed by Mrs. A. D., of Virginia.]</p>
+
+<p class="recipe"><span class="smcap">Borax.</span></p>
+
+<p>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.&mdash;<i>Mrs. S. T.</i></p>
+
+<p class="recipe"><span class="smcap">Red Ink.</span></p>
+
+<p>Bicarb. potash, half an ounce; cochineal, half an ounce; bitart.
+potash, half an ounce; powdered alum, half an ounce;
+pure rain-water, four ounces. Mix, and add ten drops creosote.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Black Ink.</span></p>
+
+<p>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.,
+<span class="pagenum"><a name="Page_510" id="Page_510">510</a></span>
+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.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Common Bottle Wax.</span></p>
+
+<p>Rosin, eighteen ounces; shellac, one ounce; beeswax, two
+ounces. Melt together and color to suit the fancy.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Grafting Wax.</span></p>
+
+<p>Rosin, two pounds; beeswax, one pound; tallow, one
+pound. Melt together, pour into a tub of cold water, and
+work with the hands till pliable.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Liquid Glue.</span></p>
+
+<p>Acetic acid, one ounce; water, half an ounce; glue, two
+ounces; gum tragacanth, one ounce. Mix and dissolve.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Shoe Blacking</span> (<i>equal to Mason's</i>).</p>
+
+<p>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.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Liquid Blacking.</span></p>
+
+<p>Ivory black, in fine powder, one pound; molasses, twelve
+ounces; sweet-oil, two ounces; beer and vinegar, two pints of
+each. Mix thoroughly together.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">What Most of the Baking Powders are Composed of.</span></p>
+
+<p class="center">(<i>One of the Best.</i>)</p>
+
+<p>Cream tartar, twelve and one-quarter ounces; bicarb. soda
+<span class="pagenum"><a name="Page_511" id="Page_511">511</a></span>
+(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.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">To Dry Herbs.</span></p>
+
+<p>Gather on a dry day, just before they flower. Put them in
+an oven, and when dry take them out, pick off the leaves, put
+in bottles, cover tightly, and keep in a dry place.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">To Keep Weevil out of Wheat.</span></p>
+
+<p>Put the wheat in barrels, smooth it, and sprinkle a layer of
+salt over the top. Keep the barrels well covered by tying
+cloths over them. A sure preventive.&mdash;<i>Mrs. Dr. P. C.</i></p>
+
+<p class="recipe"><span class="smcap">Fertilizer for Strawberries.</span></p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">Red Lip Salve.</span></p>
+
+<p>Oil of sweet almonds, two ounces; pure olive-oil, six ounces;
+spermaceti, one and one-half ounce; white wax, one ounce.
+Color with carmine, and perfume with oil of roses.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Lotion for Chaps.</span></p>
+
+<p>Borax, two drachms; strong rose-water, twelve ounces;
+glycerine, three ounces; mucilage of quince seed, ten drachms.
+Mix.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Cold Cream.</span></p>
+
+<p>Rose-water, half an ounce; oil of sweet almonds, half an
+ounce; pure olive-oil, two ounces; spermaceti, half an ounce;
+<span class="pagenum"><a name="Page_512" id="Page_512">512</a></span>
+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.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Camphor Ice.</span></p>
+
+<p>White wax, two ounces; spermaceti, two ounces and two
+drachms; camphor, six drachms. Melt, and add olive-oil,
+five ounces and five drachms; glycerine, three drachms. Make
+into eighteen cakes.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Camphor Salve for Chapped Lips, Hands, etc.</span></p>
+
+<p>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.</p>
+
+<p><i>Note.</i>&mdash;This is excellent, will relieve almost instantly, and
+will cure in a few applications.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Tooth Powder.</span></p>
+
+<p>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.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><i>For the Teeth.</i></p>
+
+<p>Van Buskirk's Sozodont, manufactured by Hall &amp; Ruckel,
+N. Y., is all that it claims to be. I have known it tried ten
+years consecutively with the happiest results.&mdash;<i>Mrs. S. T.</i>
+<span class="pagenum"><a name="Page_513" id="Page_513">513</a></span></p>
+
+<p class="recipe"><span class="smcap">Charcoal Tooth Powder.</span></p>
+
+<p>Powdered charcoal, six ounces; gum myrrh, one ounce; pale
+Peruvian bark, one ounce. Mix thoroughly.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Hair-Oil.</span></p>
+
+<p>Pure olive-oil, six ounces; perfumed with oil of jessamine.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><i>Hair-Oil.</i></p>
+
+<p>Castor-oil, ten ounces; pure alcohol, six ounces. Perfume
+with oil of bergamot or any other perfume preferred.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Hair Tonic.</span></p>
+
+<p>Glycerine, one and a half ounces; tincture cantharides (95
+per cent.), half an ounce; sulph. quinine, twenty grains; alcohol,
+four ounces. Mix together; perfume with oil of roses.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><i>Another Hair Tonic.</i></p>
+
+<p>Claimed to restore falling out hair, when baldness is not hereditary.
+Tincture of cantharides (officinal), one ounce; glycerine,
+one and a half ounce; rose-water, three and a half ounces.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Hair Dye, No. 1.</span></p>
+
+<p>Pyrogallic acid, one drachm; distilled water, three ounces.
+Dissolve.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">No. 2.</span></p>
+
+<p>Nitrate of silver (crystals), one drachm; aqua ammonia,
+strong, two drachms; distilled water, six drachms. Mix.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Hair Restorative.</span></p>
+
+<p>Sugar of lead (chemically pure), one drachm; milk of sulphur,
+two drachms; rose-water, four ounces; glycerine, one ounce.
+Mix.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Shampoo Liquor.</span></p>
+
+<p>Bay rum, three quarts; tincture cantharides (officinal), one
+<span class="pagenum"><a name="Page_514" id="Page_514">514</a></span>
+and a half ounces; carb. ammonia, half an ounce; salts of
+tartar, one ounce. Mix. Thoroughly cleanse the hair with
+clean water after using.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Rose Bandoline.</span></p>
+
+<p>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.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">Almond Bandoline.</span></p>
+
+<p>Is made as the above, except that no coloring is used, and it is
+scented with quarter of an ounce of oil of bitter almonds
+instead of rose.&mdash;<i>Dr. E. A. C.</i></p>
+
+<p class="recipe"><span class="smcap">To Clean the Hair and Hair-Brushes and Combs.</span></p>
+
+<p>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.&mdash;<i>Mrs. R.</i></p>
+
+<p class="recipe"><span class="smcap">To Remove Dandruff.</span></p>
+
+<p>Wash the hair thoroughly in rain-water with a good deal of
+borax dissolved in it.&mdash;<i>Mrs. C. C.</i></p>
+
+<p class="recipe"><span class="smcap">To Remove Blood Stains.</span></p>
+
+<p>Make a thin paste of starch and water. Spread over the
+stain. When dry, brush the starch off and the stain is gone.
+Two or three applications will remove the worst stains.&mdash;<i>Mrs. D.</i>
+<span class="pagenum"><a name="Page_515" id="Page_515">515</a></span></p>
+
+<h2 class="p6">INDEX.</h2>
+
+<table summary="Index">
+<tr>
+<td class="tdc" colspan="2">BREAD.</td>
+</tr>
+<tr>
+<td colspan="2" class="tdr s08">PAGE</td>
+</tr>
+<tr>
+<td>Batter bread</td>
+<td class="tdr"><a href="#Page_56">56</a></td>
+</tr>
+<tr>
+<td>Batter bread, 2d recipe</td>
+<td class="tdr"><a href="#Page_57">57</a></td>
+</tr>
+<tr>
+<td>Batter bread, 3d recipe</td>
+<td class="tdr"><a href="#Page_57">57</a></td>
+</tr>
+<tr>
+<td>Brown bread</td>
+<td class="tdr"><a href="#Page_40">40</a></td>
+</tr>
+<tr>
+<td>Biscuit, beaten</td>
+<td class="tdr"><a href="#Page_42">42</a></td>
+</tr>
+<tr>
+<td>Biscuit, beaten, 2d recipe</td>
+<td class="tdr"><a href="#Page_42">42</a></td>
+</tr>
+<tr>
+<td>Biscuit, beaten, cream</td>
+<td class="tdr"><a href="#Page_42">42</a></td>
+</tr>
+<tr>
+<td>Biscuit, beaten, French</td>
+<td class="tdr"><a href="#Page_41">41</a></td>
+</tr>
+<tr>
+<td>Biscuit, beaten, excellent light</td>
+<td class="tdr"><a href="#Page_43">43</a></td>
+</tr>
+<tr>
+<td>Biscuit, beaten, light</td>
+<td class="tdr"><a href="#Page_43">43</a></td>
+</tr>
+<tr>
+<td>Biscuit, beaten, soda</td>
+<td class="tdr"><a href="#Page_42">42</a></td>
+</tr>
+<tr>
+<td>Biscuit, beaten, thick</td>
+<td class="tdr"><a href="#Page_43">43</a></td>
+</tr>
+<tr>
+<td>Biscuit, beaten, thin or crackers</td>
+<td class="tdr"><a href="#Page_43">43</a></td>
+</tr>
+<tr>
+<td>Box bread</td>
+<td class="tdr"><a href="#Page_40">40</a></td>
+</tr>
+<tr>
+<td>Bunns</td>
+<td class="tdr"><a href="#Page_39">39</a></td>
+
+</tr>
+<tr>
+<td>Cakes, Virginia ash</td>
+<td class="tdr"><a href="#Page_61">61</a></td>
+</tr>
+<tr>
+<td>Cakes, batter</td>
+<td class="tdr"><a href="#Page_55">55</a></td>
+</tr>
+<tr>
+<td>Cakes, batter, 2d recipe</td>
+<td class="tdr"><a href="#Page_55">55</a></td>
+</tr>
+<tr>
+<td>Cakes, batter, made of stale bread</td>
+<td class="tdr"><a href="#Page_55">55</a></td>
+</tr>
+<tr>
+<td>Cakes, batter, cheap recipe</td>
+<td class="tdr"><a href="#Page_56">56</a></td>
+</tr>
+<tr>
+<td>Cakes, old Virginia batter cakes</td>
+<td class="tdr"><a href="#Page_55">55</a></td>
+</tr>
+<tr>
+<td>Cakes, old Virginia batter cakes, 2d</td>
+<td class="tdr"><a href="#Page_56">56</a></td>
+</tr>
+<tr>
+<td>Cakes, Boston cream</td>
+<td class="tdr"><a href="#Page_53">53</a></td>
+</tr>
+<tr>
+<td>Cakes, breakfast</td>
+<td class="tdr"><a href="#Page_50">50</a></td>
+</tr>
+<tr>
+<td>Cakes, buckwheat</td>
+<td class="tdr"><a href="#Page_51">51</a></td>
+</tr>
+<tr>
+<td>Cakes, buckwheat, 2d recipe</td>
+<td class="tdr"><a href="#Page_52">52</a></td>
+</tr>
+<tr>
+<td>Cakes, buckwheat, 3d recipe</td>
+<td class="tdr"><a href="#Page_52">52</a></td>
+</tr>
+<tr>
+<td>Cakes, buckwheat, 4th recipe</td>
+<td class="tdr"><a href="#Page_52">52</a></td>
+</tr>
+<tr>
+<td>Cakes, buttermilk</td>
+<td class="tdr"><a href="#Page_54">54</a></td>
+</tr>
+<tr>
+<td>Cakes, corn</td>
+<td class="tdr"><a href="#Page_58">58</a></td>
+</tr>
+<tr>
+<td>Cakes, cream</td>
+<td class="tdr"><a href="#Page_52">52</a></td>
+</tr>
+<tr>
+<td>Cakes, cream, 2d</td>
+<td class="tdr"><a href="#Page_53">53</a></td>
+</tr>
+<tr>
+<td>Cakes, cream, 3d</td>
+<td class="tdr"><a href="#Page_53">53</a></td>
+</tr>
+<tr>
+<td>Cakes, farina</td>
+<td class="tdr"><a href="#Page_54">54</a></td>
+</tr>
+<tr>
+<td>Cakes, flannel</td>
+<td class="tdr"><a href="#Page_51">51</a></td>
+</tr>
+<tr>
+<td>Cakes, flannel, 2d method</td>
+<td class="tdr"><a href="#Page_51">51</a></td>
+</tr>
+<tr>
+<td>Cakes, flannel, 3d method</td>
+<td class="tdr"><a href="#Page_51">51</a></td>
+</tr>
+<tr>
+<td>Cakes, Indian griddle</td>
+<td class="tdr"><a href="#Page_56">56</a></td>
+</tr>
+<tr>
+<td>Cakes, Madison</td>
+<td class="tdr"><a href="#Page_50">50</a></td>
+</tr>
+<tr>
+<td>Cakes, orange</td>
+<td class="tdr"><a href="#Page_50">50</a></td>
+</tr>
+<tr>
+<td>Cakes, rice</td>
+<td class="tdr"><a href="#Page_54">54</a></td>
+</tr>
+<tr>
+<td>Cakes, sour milk</td>
+<td class="tdr"><a href="#Page_54">54</a></td>
+</tr>
+<tr>
+<td>Cakes, velvet</td>
+<td class="tdr"><a href="#Page_50">50</a></td>
+</tr>
+<tr>
+<td>Corn-bread, plain</td>
+<td class="tdr"><a href="#Page_61">61</a></td>
+</tr>
+<tr>
+<td>Corn-bread, light</td>
+<td class="tdr"><a href="#Page_59">59</a></td>
+</tr>
+<tr>
+<td>Crackers, Huntsville</td>
+<td class="tdr"><a href="#Page_44">44</a></td>
+</tr>
+<tr>
+<td>Crackers, soda</td>
+<td class="tdr"><a href="#Page_43">43</a></td>
+</tr>
+<tr>
+<td>Crackers, water</td>
+<td class="tdr"><a href="#Page_44">44</a></td>
+</tr>
+<tr>
+<td>Cracklin-bread</td>
+<td class="tdr"><a href="#Page_60">60</a></td>
+
+</tr>
+<tr>
+<td>Egg-bread</td>
+<td class="tdr"><a href="#Page_60">60</a></td>
+</tr>
+<tr>
+<td>Egg-bread, old-fashioned</td>
+<td class="tdr"><a href="#Page_59">59</a></td>
+</tr>
+<tr>
+<td>Egg-bread, soft</td>
+<td class="tdr"><a href="#Page_59">59</a></td>
+
+</tr>
+<tr>
+<td>Family bread</td>
+<td class="tdr"><a href="#Page_29">29</a></td>
+
+</tr>
+<tr>
+<td>Graham bread</td>
+<td class="tdr"><a href="#Page_40">40</a></td>
+</tr>
+<tr>
+<td>Grit or hominy bread</td>
+<td class="tdr"><a href="#Page_58">58</a></td>
+</tr>
+<tr>
+<td>Grit or hominy bread, 2d recipe</td>
+<td class="tdr"><a href="#Page_58">58</a></td>
+
+</tr>
+<tr>
+<td>Henrietta bread</td>
+<td class="tdr"><a href="#Page_45">45</a></td>
+
+</tr>
+<tr>
+<td>Indian bread</td>
+<td class="tdr"><a href="#Page_60">60</a></td>
+
+</tr>
+<tr>
+<td>Lapland bread</td>
+<td class="tdr"><a href="#Page_45">45</a></td>
+</tr>
+<tr>
+<td>Lapland bread, plain recipe</td>
+<td class="tdr"><a href="#Page_45">45</a></td>
+</tr>
+<tr>
+<td>Leaven</td>
+<td class="tdr"><a href="#Page_27">27</a></td>
+</tr>
+<tr>
+<td>Light bread</td>
+<td class="tdr"><a href="#Page_31">31</a></td>
+</tr>
+<tr>
+<td>Jenny Lind bread</td>
+<td class="tdr"><a href="#Page_46">46</a></td>
+</tr>
+<tr>
+<td>Loaf, cottage</td>
+<td class="tdr"><a href="#Page_39">39</a></td>
+</tr>
+<tr>
+<td>Loaf bread</td>
+<td class="tdr"><a href="#Page_29">29</a></td>
+</tr>
+<tr>
+<td>Loaf bread, old Virginia</td>
+<td class="tdr"><a href="#Page_29">29</a></td>
+</tr>
+<tr>
+<td>Loaf bread, 3d method</td>
+<td class="tdr"><a href="#Page_30">30</a></td>
+</tr>
+<tr>
+<td>Lunch bread</td>
+<td class="tdr"><a href="#Page_46">46</a></td>
+</tr>
+<tr>
+<td>Lunn, quick Sallie</td>
+<td class="tdr"><a href="#Page_36">36</a></td>
+</tr>
+<tr>
+<td>Lunn, Sallie, 2d</td>
+<td class="tdr"><a href="#Page_34">34</a></td>
+</tr>
+<tr>
+<td>Lunn, Sallie, 3d</td>
+<td class="tdr"><a href="#Page_35">35</a></td>
+</tr>
+<tr>
+<td>Lunn, Sallie, 4th</td>
+<td class="tdr"><a href="#Page_35">35</a></td>
+</tr>
+<tr>
+<td>Lunn, Sallie, 5th</td>
+<td class="tdr"><a href="#Page_35">35</a></td>
+</tr>
+<tr>
+<td>New bread</td>
+<td class="tdr"><a href="#Page_45">45</a></td>
+
+</tr>
+<tr>
+<td>Old maids</td>
+<td class="tdr"><a href="#Page_39">39</a></td>
+
+</tr>
+<tr>
+<td>Muffins</td>
+<td class="tdr"><a href="#Page_36">36</a></td>
+</tr>
+<tr>
+<td>Muffins, 2d</td>
+<td class="tdr"><a href="#Page_37">37</a></td>
+</tr>
+<tr>
+<td>Muffins, 3d</td>
+<td class="tdr"><a href="#Page_38">38</a></td>
+</tr>
+<tr>
+<td>Muffins, bread</td>
+<td class="tdr"><a href="#Page_38">38</a></td>
+</tr>
+<tr>
+<td>Muffins, corn</td>
+<td class="tdr"><a href="#Page_57">57</a></td>
+</tr>
+<tr>
+<td>Muffins, cream</td>
+<td class="tdr"><a href="#Page_38">38</a></td>
+</tr>
+<tr>
+<td>Muffins, white egg</td>
+<td class="tdr"><a href="#Page_38">38</a></td>
+</tr>
+<tr>
+<td>Muffins, Parker House</td>
+<td class="tdr"><a href="#Page_37">37</a></td>
+</tr>
+<tr>
+<td>Muffins, salt sulphur</td>
+<td class="tdr"><a href="#Page_36">36</a></td>
+</tr>
+<tr>
+<td>Muffins, soda</td>
+<td class="tdr"><a href="#Page_38">38</a></td>
+</tr>
+<tr>
+<td>Muffins, superior</td>
+<td class="tdr"><a href="#Page_37">37</a></td>
+</tr>
+<tr>
+<td>Muffins, sweet spring</td>
+<td class="tdr"><a href="#Page_36">36</a></td>
+
+</tr>
+<tr>
+<td>Mush bread</td>
+<td class="tdr"><a href="#Page_59">59</a></td>
+
+</tr>
+<tr>
+<td>Pockets</td>
+<td class="tdr"><a href="#Page_34">34</a></td>
+</tr>
+<tr>
+<td>Pone, St. Nicholas</td>
+<td class="tdr"><a href="#Page_58">58</a></td>
+</tr>
+<tr>
+<td>Potato bread</td>
+<td class="tdr"><a href="#Page_39">39</a>
+<span class="pagenum"><a name="Page_516" id="Page_516">516</a></span></td>
+</tr>
+<tr>
+<td>Puffs, breakfast</td>
+<td class="tdr"><a href="#Page_46">46</a></td>
+</tr>
+<tr>
+<td>Puffs, nun's</td>
+<td class="tdr"><a href="#Page_44">44</a></td>
+
+</tr>
+<tr>
+<td>Rice bread</td>
+<td class="tdr"><a href="#Page_60">60</a></td>
+</tr>
+<tr>
+<td>Rolls, hot or cold loaf bread</td>
+<td class="tdr"><a href="#Page_31">31</a></td>
+</tr>
+<tr>
+<td>Rolls, French</td>
+<td class="tdr"><a href="#Page_31">31</a></td>
+</tr>
+<tr>
+<td>Rolls, French, 2d</td>
+<td class="tdr"><a href="#Page_32">32</a></td>
+</tr>
+<tr>
+<td>Rolls, French, or twist</td>
+<td class="tdr"><a href="#Page_32">32</a></td>
+</tr>
+<tr>
+<td>Rolls, pocketbook</td>
+<td class="tdr"><a href="#Page_33">33</a></td>
+</tr>
+<tr>
+<td>Rolls, velvet</td>
+<td class="tdr"><a href="#Page_32">32</a></td>
+</tr>
+<tr>
+<td>Rusks</td>
+<td class="tdr"><a href="#Page_40">40</a></td>
+</tr>
+<tr>
+<td>Rusks, egg</td>
+<td class="tdr"><a href="#Page_41">41</a></td>
+</tr>
+<tr>
+<td>Rusks, German</td>
+<td class="tdr"><a href="#Page_41">41</a></td>
+
+</tr>
+<tr>
+<td>Salt risen bread</td>
+<td class="tdr"><a href="#Page_47">47</a></td>
+</tr>
+<tr>
+<td>Salt risen bread, 2d</td>
+<td class="tdr"><a href="#Page_47">47</a></td>
+
+</tr>
+<tr>
+<td>Turnovers</td>
+<td class="tdr"><a href="#Page_33">33</a></td>
+</tr>
+<tr>
+<td>Twist</td>
+<td class="tdr"><a href="#Page_34">34</a></td>
+
+</tr>
+<tr>
+<td>Wafers</td>
+<td class="tdr"><a href="#Page_44">44</a></td>
+</tr>
+<tr>
+<td>Waffles</td>
+<td class="tdr"><a href="#Page_47">47</a></td>
+</tr>
+<tr>
+<td>Waffles, 2d</td>
+<td class="tdr"><a href="#Page_48">48</a></td>
+</tr>
+<tr>
+<td>Waffles, 3d</td>
+<td class="tdr"><a href="#Page_48">48</a></td>
+</tr>
+<tr>
+<td>Waffles, corn meal</td>
+<td class="tdr"><a href="#Page_57">57</a></td>
+</tr>
+<tr>
+<td>Waffles, mush</td>
+<td class="tdr"><a href="#Page_49">49</a></td>
+</tr>
+<tr>
+<td>Waffles, rice</td>
+<td class="tdr"><a href="#Page_49">49</a></td>
+</tr>
+<tr>
+<td>Waffles, rice, 2d</td>
+<td class="tdr"><a href="#Page_49">49</a></td>
+</tr>
+<tr>
+<td>Waffles, superior rice</td>
+<td class="tdr"><a href="#Page_49">49</a></td>
+</tr>
+<tr>
+<td>Waffles, soda</td>
+<td class="tdr"><a href="#Page_48">48</a></td>
+</tr>
+<tr>
+<td>Waffles, another recipe</td>
+<td class="tdr"><a href="#Page_48">48</a></td>
+
+</tr>
+<tr>
+<td>Yeast</td>
+<td class="tdr"><a href="#Page_25">25</a></td>
+</tr>
+<tr>
+<td>Yeast, alum</td>
+<td class="tdr"><a href="#Page_27">27</a></td>
+</tr>
+<tr>
+<td>Yeast, another recipe</td>
+<td class="tdr"><a href="#Page_26">26</a></td>
+</tr>
+<tr>
+<td>Yeast, Irish potato</td>
+<td class="tdr"><a href="#Page_26">26</a></td>
+</tr>
+<tr>
+<td>Yeast, that never fails</td>
+<td class="tdr"><a href="#Page_26">26</a></td>
+
+</tr>
+<tr>
+<td colspan="2" class="tdc">COFFEE, TEA AND
+CHOCOLATE.</td>
+</tr>
+<tr>
+<td>Café au lait</td>
+<td class="tdr"><a href="#Page_63">63</a></td>
+</tr>
+<tr>
+<td>Coffee, to make</td>
+<td class="tdr"><a href="#Page_62">62</a></td>
+</tr>
+<tr>
+<td>Coffee, to make, 2d</td>
+<td class="tdr"><a href="#Page_62">62</a></td>
+</tr>
+<tr>
+<td>Coffee, boiled</td>
+<td class="tdr"><a href="#Page_61">61</a></td>
+</tr>
+<tr>
+<td>Coffee, dripped or filtered</td>
+<td class="tdr"><a href="#Page_63">63</a></td>
+</tr>
+<tr>
+<td>Coffee, dripped or filtered, 2d</td>
+<td class="tdr"><a href="#Page_63">63</a></td>
+</tr>
+<tr>
+<td>Coffee, to toast</td>
+<td class="tdr"><a href="#Page_61">61</a></td>
+</tr>
+<tr>
+<td>Broma</td>
+<td class="tdr"><a href="#Page_65">65</a></td>
+</tr>
+<tr>
+<td>Chocolate</td>
+<td class="tdr"><a href="#Page_65">65</a></td>
+</tr>
+<tr>
+<td>Cocoa</td>
+<td class="tdr"><a href="#Page_65">65</a></td>
+</tr>
+<tr>
+<td>Black tea</td>
+<td class="tdr"><a href="#Page_64">64</a></td>
+</tr>
+<tr>
+<td>Black tea, 2d</td>
+<td class="tdr"><a href="#Page_64">64</a></td>
+</tr>
+<tr>
+<td>Green tea</td>
+<td class="tdr"><a href="#Page_63">63</a></td>
+</tr>
+<tr>
+<td>Green tea, 2d</td>
+<td class="tdr"><a href="#Page_64">64</a></td>
+</tr>
+<tr>
+<td>Green tea, a good cup of</td>
+<td class="tdr"><a href="#Page_64">64</a></td>
+</tr>
+<tr>
+<td>Iced tea</td>
+<td class="tdr"><a href="#Page_64">64</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">MILK AND BUTTER.</td>
+</tr>
+<tr>
+<td>Butter, to secure nice for the table in winter</td>
+<td class="tdr"><a href="#Page_67">67</a></td>
+</tr>
+<tr>
+<td>Butter, putting up</td>
+<td class="tdr"><a href="#Page_67">67</a></td>
+
+</tr>
+<tr>
+<td>Clabber</td>
+<td class="tdr"><a href="#Page_67">67</a></td>
+</tr>
+<tr>
+<td>Cottage cheese</td>
+<td class="tdr"><a href="#Page_68">68</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">SOUP.</td>
+</tr>
+<tr>
+<td>Asparagus soup</td>
+<td class="tdr"><a href="#Page_83">83</a></td>
+</tr>
+<tr>
+<td>Asparagus soup, 2d</td>
+<td class="tdr"><a href="#Page_83">83</a></td>
+
+</tr>
+<tr>
+<td>Beef soup</td>
+<td class="tdr"><a href="#Page_74">74</a></td>
+</tr>
+<tr>
+<td>Beef soup, 2d</td>
+<td class="tdr"><a href="#Page_74">74</a></td>
+</tr>
+<tr>
+<td>Beef's head, to prepare as stock for soup</td>
+<td class="tdr"><a href="#Page_74">74</a></td>
+
+</tr>
+<tr>
+<td>Calf's head soup</td>
+<td class="tdr"><a href="#Page_75">75</a></td>
+</tr>
+<tr>
+<td>Calf's head soup, 2d</td>
+<td class="tdr"><a href="#Page_75">75</a></td>
+</tr>
+<tr>
+<td>Calf's head soup, 3d</td>
+<td class="tdr"><a href="#Page_76">76</a></td>
+</tr>
+<tr>
+<td>Calf's head soup, 4th</td>
+<td class="tdr"><a href="#Page_76">76</a></td>
+</tr>
+<tr>
+<td>Calf's head soup, 5th</td>
+<td class="tdr"><a href="#Page_77">77</a></td>
+</tr>
+<tr>
+<td>Calf's head soup, brown</td>
+<td class="tdr"><a href="#Page_77">77</a></td>
+</tr>
+<tr>
+<td>Clam soup</td>
+<td class="tdr"><a href="#Page_72">72</a></td>
+</tr>
+<tr>
+<td>Clam soup, 2d</td>
+<td class="tdr"><a href="#Page_73">73</a></td>
+</tr>
+<tr>
+<td>Chicken soup</td>
+<td class="tdr"><a href="#Page_78">78</a></td>
+</tr>
+<tr>
+<td>Chicken soup, 2d</td>
+<td class="tdr"><a href="#Page_79">79</a></td>
+</tr>
+<tr>
+<td>Crab soup</td>
+<td class="tdr"><a href="#Page_73">73</a></td>
+</tr>
+<tr>
+<td>Crab soup, 2d</td>
+<td class="tdr"><a href="#Page_74">74</a></td>
+
+</tr>
+<tr>
+<td>Giblet soup</td>
+<td class="tdr"><a href="#Page_79">79</a></td>
+</tr>
+<tr>
+<td>Gumbo soup</td>
+<td class="tdr"><a href="#Page_80">80</a></td>
+
+</tr>
+<tr>
+<td>Gumbo soup, 2d</td>
+<td class="tdr"><a href="#Page_80">80</a></td>
+
+</tr>
+<tr>
+<td>Okra soup</td>
+<td class="tdr"><a href="#Page_79">79</a></td>
+</tr>
+<tr>
+<td>Ox-tail soup</td>
+<td class="tdr"><a href="#Page_78">78</a></td>
+</tr>
+<tr>
+<td>Oyster soup</td>
+<td class="tdr"><a href="#Page_69">69</a></td>
+</tr>
+<tr>
+<td>Oyster soup, 2d</td>
+<td class="tdr"><a href="#Page_70">70</a></td>
+</tr>
+<tr>
+<td>Oyster soup, 3d</td>
+<td class="tdr"><a href="#Page_70">70</a></td>
+</tr>
+<tr>
+<td>Oyster soup, economical</td>
+<td class="tdr"><a href="#Page_69">69</a></td>
+</tr>
+<tr>
+<td>Oyster soup, purée of</td>
+<td class="tdr"><a href="#Page_70">70</a></td>
+
+</tr>
+<tr>
+<td>Pea soup</td>
+<td class="tdr"><a href="#Page_83">83</a></td>
+</tr>
+<tr>
+<td>Oyster soup, green</td>
+<td class="tdr"><a href="#Page_84">84</a></td>
+</tr>
+<tr>
+<td>Oyster soup, 2d</td>
+<td class="tdr"><a href="#Page_84">84</a></td>
+</tr>
+<tr>
+<td>Potato soup</td>
+<td class="tdr"><a href="#Page_84">84</a></td>
+</tr>
+<tr>
+<td>Potato soup, 2d</td>
+<td class="tdr"><a href="#Page_84">84</a></td>
+
+</tr>
+<tr>
+<td>Terrapin soup, mock</td>
+<td class="tdr"><a href="#Page_72">72</a></td>
+</tr>
+<tr>
+<td>Turtle soup</td>
+<td class="tdr"><a href="#Page_71">71</a></td>
+</tr>
+<tr>
+<td>Turtle soup, 2d</td>
+<td class="tdr"><a href="#Page_71">71</a></td>
+</tr>
+<tr>
+<td>Turtle soup, 3d</td>
+<td class="tdr"><a href="#Page_72">72</a></td>
+</tr>
+<tr>
+<td>Turtle soup, mock</td>
+<td class="tdr"><a href="#Page_72">72</a></td>
+</tr>
+<tr>
+<td>Tomato soup</td>
+<td class="tdr"><a href="#Page_82">82</a></td>
+</tr>
+<tr>
+<td>Tomato soup, 2d</td>
+<td class="tdr"><a href="#Page_83">83</a></td>
+</tr>
+<tr>
+<td>Tomato soup, clear</td>
+<td class="tdr"><a href="#Page_83">83</a></td>
+
+</tr>
+<tr>
+<td>Veal soup, roast, and chicken bone soup</td>
+<td class="tdr"><a href="#Page_79">79</a></td>
+</tr>
+<tr>
+<td>Vegetable soup</td>
+<td class="tdr"><a href="#Page_81">81</a></td>
+</tr>
+<tr>
+<td>Vegetable soup, fine</td>
+<td class="tdr"><a href="#Page_80">80</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">OYSTERS AND OTHER
+SHELL FISH.</td>
+</tr>
+<tr>
+<td>Clam or oyster fritters</td>
+<td class="tdr"><a href="#Page_90">90</a>
+<span class="pagenum"><a name="Page_517" id="Page_517">517</a></span></td>
+</tr>
+<tr>
+<td>Crabs, to cook</td>
+<td class="tdr"><a href="#Page_94">94</a></td>
+</tr>
+<tr>
+<td>Crabs, devilled</td>
+<td class="tdr"><a href="#Page_94">94</a></td>
+</tr>
+<tr>
+<td>Crabs, devilled, 2d</td>
+<td class="tdr"><a href="#Page_94">94</a></td>
+</tr>
+<tr>
+<td>Crabs, hard, to devil</td>
+<td class="tdr"><a href="#Page_95">95</a></td>
+</tr>
+<tr>
+<td>Crab stew</td>
+<td class="tdr"><a href="#Page_94">94</a></td>
+</tr>
+<tr>
+<td>Crab, soft</td>
+<td class="tdr"><a href="#Page_95">95</a></td>
+
+</tr>
+<tr>
+<td>Lobster curry</td>
+<td class="tdr"><a href="#Page_95">95</a></td>
+
+</tr>
+<tr>
+<td>Terrapin</td>
+<td class="tdr"><a href="#Page_96">96</a></td>
+</tr>
+<tr>
+<td>Terrapin, or turtle in batter</td>
+<td class="tdr"><a href="#Page_96">96</a></td>
+</tr>
+<tr>
+<td>Terrapin, or turtle, steaks</td>
+<td class="tdr"><a href="#Page_96">96</a></td>
+</tr>
+<tr>
+<td>Terrapin, or turtle, stew</td>
+<td class="tdr"><a href="#Page_96">96</a></td>
+</tr>
+<tr>
+<td>Turtles, to cook</td>
+<td class="tdr"><a href="#Page_96">96</a></td>
+</tr>
+<tr>
+<td>Turtles, stewed</td>
+<td class="tdr"><a href="#Page_96">96</a></td>
+
+</tr>
+<tr>
+<td>Oysters, broiled</td>
+<td class="tdr"><a href="#Page_90">90</a></td>
+</tr>
+<tr>
+<td>Oysters, to cook</td>
+<td class="tdr"><a href="#Page_86">86</a></td>
+</tr>
+<tr>
+<td>Oysters, to cook, </td>
+<td class="tdr"><a href="#Page_89">89</a></td>
+</tr>
+<tr>
+<td>Oysters, devilled</td>
+<td class="tdr"><a href="#Page_88">88</a></td>
+</tr>
+<tr>
+<td>Oysters, devilled, </td>
+<td class="tdr"><a href="#Page_88">88</a></td>
+</tr>
+<tr>
+<td>Oysters, fritters</td>
+<td class="tdr"><a href="#Page_89">89</a></td>
+</tr>
+<tr>
+<td>Oysters, fritters, </td>
+<td class="tdr"><a href="#Page_89">89</a></td>
+</tr>
+<tr>
+<td>Oysters, to fry</td>
+<td class="tdr"><a href="#Page_89">89</a></td>
+</tr>
+<tr>
+<td>Oysters, fried</td>
+<td class="tdr"><a href="#Page_89">89</a></td>
+</tr>
+<tr>
+<td>Oysters, fried, 2d</td>
+<td class="tdr"><a href="#Page_90">90</a></td>
+</tr>
+<tr>
+<td>Oysters, to fry</td>
+<td class="tdr"><a href="#Page_90">90</a></td>
+</tr>
+<tr>
+<td>Oysters, to fry, 2d</td>
+<td class="tdr"><a href="#Page_90">90</a></td>
+</tr>
+<tr>
+<td>Oysters, to keep alive and fatten</td>
+<td class="tdr"><a href="#Page_94">94</a></td>
+</tr>
+<tr>
+<td>Oysters, pâtés</td>
+<td class="tdr"><a href="#Page_92">92</a></td>
+</tr>
+<tr>
+<td>Oysters, pie</td>
+<td class="tdr"><a href="#Page_92">92</a></td>
+</tr>
+<tr>
+<td>Oysters, pie, 2d</td>
+<td class="tdr"><a href="#Page_92">92</a></td>
+</tr>
+<tr>
+<td>Oysters, pickled</td>
+<td class="tdr"><a href="#Page_91">91</a></td>
+</tr>
+<tr>
+<td>Oysters, pickled, 2d</td>
+<td class="tdr"><a href="#Page_91">91</a></td>
+</tr>
+<tr>
+<td>Oysters, pickled, 3d</td>
+<td class="tdr"><a href="#Page_92">92</a></td>
+</tr>
+<tr>
+<td>Oysters, raw</td>
+<td class="tdr"><a href="#Page_93">93</a></td>
+</tr>
+<tr>
+<td>Oysters, to roast</td>
+<td class="tdr"><a href="#Page_91">91</a></td>
+</tr>
+<tr>
+<td>Oysters, sausage</td>
+<td class="tdr"><a href="#Page_93">93</a></td>
+</tr>
+<tr>
+<td>Oysters, steamed</td>
+<td class="tdr"><a href="#Page_90">90</a></td>
+</tr>
+<tr>
+<td>Oysters, shortcake</td>
+<td class="tdr"><a href="#Page_93">93</a></td>
+</tr>
+<tr>
+<td>Oysters, scalloped</td>
+<td class="tdr"><a href="#Page_86">86</a></td>
+</tr>
+<tr>
+<td>Oysters, scalloped, 2d</td>
+<td class="tdr"><a href="#Page_87">87</a></td>
+</tr>
+<tr>
+<td>Oysters, scalloped, 3d</td>
+<td class="tdr"><a href="#Page_87">87</a></td>
+</tr>
+<tr>
+<td>Oysters, scalloped, 4th</td>
+<td class="tdr"><a href="#Page_88">88</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">FISH.</td>
+</tr>
+<tr>
+<td>A la crême</td>
+<td class="tdr"><a href="#Page_98">98</a></td>
+
+</tr>
+<tr>
+<td>Cat fish</td>
+<td class="tdr"><a href="#Page_99">99</a></td>
+</tr>
+<tr>
+<td>Cat fish, or hog fish</td>
+<td class="tdr"><a href="#Page_99">99</a></td>
+</tr>
+<tr>
+<td>Cod fish balls</td>
+<td class="tdr"><a href="#Page_104">104</a></td>
+</tr>
+<tr>
+<td>Cod fish, boiled</td>
+<td class="tdr"><a href="#Page_104">104</a></td>
+</tr>
+<tr>
+<td>Cod fish, salt, to dress</td>
+<td class="tdr"><a href="#Page_105">105</a></td>
+</tr>
+<tr>
+<td>Cod fish, Nantucket</td>
+<td class="tdr"><a href="#Page_105">105</a></td>
+</tr>
+<tr>
+<td>Chowder</td>
+<td class="tdr"><a href="#Page_99">99</a></td>
+</tr>
+<tr>
+<td>Chowder, 2d</td>
+<td class="tdr"><a href="#Page_100">100</a></td>
+
+</tr>
+<tr>
+<td>Drum or sturgeon</td>
+<td class="tdr"><a href="#Page_104">104</a></td>
+
+</tr>
+<tr>
+<td>German fish stew</td>
+<td class="tdr"><a href="#Page_107">107</a></td>
+
+</tr>
+<tr>
+<td>Halibut</td>
+<td class="tdr"><a href="#Page_98">98</a></td>
+</tr>
+<tr>
+<td>Halibut, 2d</td>
+<td class="tdr"><a href="#Page_98">98</a></td>
+
+</tr>
+<tr>
+<td>Mackerel, boiled</td>
+<td class="tdr"><a href="#Page_105">105</a></td>
+</tr>
+<tr>
+<td>Mackerel, to broil</td>
+<td class="tdr"><a href="#Page_105">105</a></td>
+</tr>
+<tr>
+<td>Mackerel, salt, to cook</td>
+<td class="tdr"><a href="#Page_106">106</a></td>
+
+</tr>
+<tr>
+<td>Perch, to fry</td>
+<td class="tdr"><a href="#Page_104">104</a></td>
+
+</tr>
+<tr>
+<td>Rock fish, baked</td>
+<td class="tdr"><a href="#Page_101">101</a></td>
+</tr>
+<tr>
+<td>Rock, to boil</td>
+<td class="tdr"><a href="#Page_101">101</a></td>
+</tr>
+<tr>
+<td>Rock, boiled, 2d</td>
+<td class="tdr"><a href="#Page_101">101</a></td>
+</tr>
+<tr>
+<td>Rock, pickled</td>
+<td class="tdr"><a href="#Page_102">102</a></td>
+</tr>
+<tr>
+<td>Rock, to stew</td>
+<td class="tdr"><a href="#Page_101">101</a></td>
+
+</tr>
+<tr>
+<td>Shad, baked</td>
+<td class="tdr"><a href="#Page_102">102</a></td>
+</tr>
+<tr>
+<td>Shad, to barbecue</td>
+<td class="tdr"><a href="#Page_103">103</a></td>
+</tr>
+<tr>
+<td>Shad, to broil</td>
+<td class="tdr"><a href="#Page_102">102</a></td>
+</tr>
+<tr>
+<td>Shad, to fry</td>
+<td class="tdr"><a href="#Page_102">102</a></td>
+</tr>
+<tr>
+<td>Shad, potted</td>
+<td class="tdr"><a href="#Page_103">103</a></td>
+</tr>
+<tr>
+<td>Shad, to roast</td>
+<td class="tdr"><a href="#Page_102">102</a></td>
+</tr>
+<tr>
+<td>Salmon, to bake, to boil and steak</td>
+<td class="tdr"><a href="#Page_106">106</a></td>
+</tr>
+<tr>
+<td>Shad, to pickle</td>
+<td class="tdr"><a href="#Page_107">107</a></td>
+</tr>
+<tr>
+<td>Sheep's head, to bake</td>
+<td class="tdr"><a href="#Page_100">100</a></td>
+</tr>
+<tr>
+<td>Shad, or rock, to boil</td>
+<td class="tdr"><a href="#Page_100">100</a></td>
+</tr>
+<tr>
+<td>Shad, to bake, 2d</td>
+<td class="tdr"><a href="#Page_100">100</a></td>
+</tr>
+<tr>
+<td>Shad, to bake, 3d</td>
+<td class="tdr"><a href="#Page_101">101</a></td>
+</tr>
+<tr>
+<td>Shad, boiled</td>
+<td class="tdr"><a href="#Page_100">100</a></td>
+</tr>
+<tr>
+<td>Sturgeon, baked</td>
+<td class="tdr"><a href="#Page_104">104</a></td>
+</tr>
+<tr>
+<td>Sturgeon, cutlet</td>
+<td class="tdr"><a href="#Page_103">103</a></td>
+</tr>
+<tr>
+<td>Sturgeon, scalloped</td>
+<td class="tdr"><a href="#Page_103">103</a></td>
+
+</tr>
+<tr>
+<td>Trout, to fry</td>
+<td class="tdr"><a href="#Page_104">104</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">GAME.</td>
+</tr>
+<tr>
+<td>Duck, wild</td>
+<td class="tdr"><a href="#Page_111">111</a></td>
+</tr>
+<tr>
+<td>Duck, wild, to cook for breakfast</td>
+<td class="tdr"><a href="#Page_111">111</a></td>
+
+</tr>
+<tr>
+<td>Fowl, wild, to roast in a stove</td>
+<td class="tdr"><a href="#Page_110">110</a></td>
+
+</tr>
+<tr>
+<td>Goose, wild</td>
+<td class="tdr"><a href="#Page_111">111</a></td>
+</tr>
+<tr>
+<td>Goose, wild, 2d</td>
+<td class="tdr"><a href="#Page_111">111</a></td>
+
+</tr>
+<tr>
+<td>Partridges, to broil</td>
+<td class="tdr"><a href="#Page_112">112</a></td>
+</tr>
+<tr>
+<td>Partridges, and pheasants, to cook</td>
+<td class="tdr"><a href="#Page_112">112</a></td>
+</tr>
+<tr>
+<td>Partridges, to roast</td>
+<td class="tdr"><a href="#Page_112">112</a></td>
+</tr>
+<tr>
+<td>Pigeon, to broil</td>
+<td class="tdr"><a href="#Page_112">112</a></td>
+</tr>
+<tr>
+<td>Pigeon, pie</td>
+<td class="tdr"><a href="#Page_113">113</a></td>
+</tr>
+<tr>
+<td>Pigeon, to stew</td>
+<td class="tdr"><a href="#Page_113">113</a></td>
+
+</tr>
+<tr>
+<td>Rabbit, barbecue</td>
+<td class="tdr"><a href="#Page_109">109</a></td>
+</tr>
+<tr>
+<td>Rabbit, roast</td>
+<td class="tdr"><a href="#Page_109">109</a></td>
+</tr>
+<tr>
+<td>Rabbit, stewed</td>
+<td class="tdr"><a href="#Page_109">109</a></td>
+</tr>
+<tr>
+<td>Rabbit, stewed, 2d</td>
+<td class="tdr"><a href="#Page_109">109</a></td>
+</tr>
+<tr>
+<td>Reed birds, to dress</td>
+<td class="tdr"><a href="#Page_113">113</a></td>
+
+</tr>
+<tr>
+<td>Sora, ortolans and other small birds, to cook</td>
+<td class="tdr"><a href="#Page_113">113</a></td>
+</tr>
+<tr>
+<td>Sora, ortolans, robins and other small birds, to cook</td>
+<td class="tdr"><a href="#Page_114">114</a></td>
+</tr>
+<tr>
+<td>Squirrel, to barbecue</td>
+<td class="tdr"><a href="#Page_108">108</a></td>
+
+</tr>
+<tr>
+<td>Turkey, wild</td>
+<td class="tdr"><a href="#Page_110">110</a></td>
+</tr>
+<tr>
+<td>Turkey, wild, simple way of preparing</td>
+<td class="tdr"><a href="#Page_110">110</a></td>
+
+</tr>
+<tr>
+<td>Venison, haunch</td>
+<td class="tdr"><a href="#Page_108">108</a></td>
+</tr>
+<tr>
+<td>Venison, haunch of</td>
+<td class="tdr"><a href="#Page_107">107</a>
+<span class="pagenum"><a name="Page_518" id="Page_518">518</a></span></td>
+</tr>
+<tr>
+<td>Venison, stewed</td>
+<td class="tdr"><a href="#Page_108">108</a></td>
+</tr>
+<tr>
+<td>Venison, stewed, 2d</td>
+<td class="tdr"><a href="#Page_108">108</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">MEATS.</td>
+</tr>
+<tr>
+<td>Backbone or chine, to cook</td>
+<td class="tdr"><a href="#Page_120">120</a></td>
+</tr>
+<tr>
+<td>Backbone, pie</td>
+<td class="tdr"><a href="#Page_120">120</a></td>
+</tr>
+<tr>
+<td>Bacon, to cure</td>
+<td class="tdr"><a href="#Page_125">125</a></td>
+</tr>
+<tr>
+<td>Bacon, curing</td>
+<td class="tdr"><a href="#Page_125">125</a></td>
+</tr>
+<tr>
+<td>Bacon, fried</td>
+<td class="tdr"><a href="#Page_130">130</a></td>
+</tr>
+<tr>
+<td>Bacon, and greens</td>
+<td class="tdr"><a href="#Page_129">129</a></td>
+</tr>
+<tr>
+<td>Bacon, shoulder of</td>
+<td class="tdr"><a href="#Page_129">129</a></td>
+
+</tr>
+<tr>
+<td>Chine, to dress</td>
+<td class="tdr"><a href="#Page_121">121</a></td>
+</tr>
+<tr>
+<td>Chine, roast</td>
+<td class="tdr"><a href="#Page_121">121</a></td>
+
+</tr>
+<tr>
+<td>Ham, baked</td>
+<td class="tdr"><a href="#Page_127">127</a></td>
+</tr>
+<tr>
+<td>Ham, baked, 2d</td>
+<td class="tdr"><a href="#Page_128">128</a></td>
+</tr>
+<tr>
+<td>Ham, or tongue, bake</td>
+<td class="tdr"><a href="#Page_127">127</a></td>
+</tr>
+<tr>
+<td>Ham, broiled</td>
+<td class="tdr"><a href="#Page_129">129</a></td>
+</tr>
+<tr>
+<td>Ham, of pork, to cook</td>
+<td class="tdr"><a href="#Page_121">121</a></td>
+</tr>
+<tr>
+<td>Ham, for curing</td>
+<td class="tdr"><a href="#Page_125">125</a></td>
+</tr>
+<tr>
+<td>Ham, Virginia mode of curing</td>
+<td class="tdr"><a href="#Page_124">124</a></td>
+</tr>
+<tr>
+<td>Ham, to boil</td>
+<td class="tdr"><a href="#Page_126">126</a></td>
+</tr>
+<tr>
+<td>Ham, to boil, 2d</td>
+<td class="tdr"><a href="#Page_127">127</a></td>
+</tr>
+<tr>
+<td>Ham, weighing 10 lbs</td>
+<td class="tdr"><a href="#Page_126">126</a></td>
+</tr>
+<tr>
+<td>Ham, fried</td>
+<td class="tdr"><a href="#Page_129">129</a></td>
+</tr>
+<tr>
+<td>Ham, an improvement to</td>
+<td class="tdr"><a href="#Page_126">126</a></td>
+</tr>
+<tr>
+<td>Ham, relish</td>
+<td class="tdr"><a href="#Page_131">131</a></td>
+</tr>
+<tr>
+<td>Ham, spiced</td>
+<td class="tdr"><a href="#Page_129">129</a></td>
+</tr>
+<tr>
+<td>Ham, stuffed and baked</td>
+<td class="tdr"><a href="#Page_128">128</a></td>
+</tr>
+<tr>
+<td>Ham, to stuff, fresh cured</td>
+<td class="tdr"><a href="#Page_128">128</a></td>
+</tr>
+<tr>
+<td>Ham, toast</td>
+<td class="tdr"><a href="#Page_131">131</a></td>
+</tr>
+<tr>
+<td>Ham, toast, 2d</td>
+<td class="tdr"><a href="#Page_131">131</a></td>
+
+</tr>
+<tr>
+<td>Jowl and turnip salad</td>
+<td class="tdr"><a href="#Page_130">130</a></td>
+
+</tr>
+<tr>
+<td>Lard, to cure</td>
+<td class="tdr"><a href="#Page_124">124</a></td>
+</tr>
+<tr>
+<td>Leg of pork stuffed</td>
+<td class="tdr"><a href="#Page_121">121</a></td>
+
+</tr>
+<tr>
+<td>Pickled pork, equal to fresh</td>
+<td class="tdr"><a href="#Page_130">130</a></td>
+</tr>
+<tr>
+<td>Pork royal</td>
+<td class="tdr"><a href="#Page_122">122</a></td>
+</tr>
+<tr>
+<td>Pork, steak</td>
+<td class="tdr"><a href="#Page_119">119</a></td>
+
+</tr>
+<tr>
+<td>Sausage meat</td>
+<td class="tdr"><a href="#Page_122">122</a></td>
+</tr>
+<tr>
+<td>Sausage meat, excellent recipe</td>
+<td class="tdr"><a href="#Page_122">122</a></td>
+</tr>
+<tr>
+<td>Sausage seasoning for</td>
+<td class="tdr"><a href="#Page_122">122</a></td>
+</tr>
+<tr>
+<td>Salt pork, how to cook</td>
+<td class="tdr"><a href="#Page_131">131</a></td>
+</tr>
+<tr>
+<td>Spare ribs</td>
+<td class="tdr"><a href="#Page_119">119</a></td>
+</tr>
+<tr>
+<td>Spare ribs, pork</td>
+<td class="tdr"><a href="#Page_119">119</a></td>
+</tr>
+<tr>
+<td>Spare ribs, 3d</td>
+<td class="tdr"><a href="#Page_119">119</a></td>
+</tr>
+<tr>
+<td>Spare ribs, 4th</td>
+<td class="tdr"><a href="#Page_119">119</a></td>
+</tr>
+<tr>
+<td>Spare ribs, grisken and short ribs, to cook</td>
+<td class="tdr"><a href="#Page_120">120</a></td>
+</tr>
+<tr>
+<td>Souse cheese</td>
+<td class="tdr"><a href="#Page_123">123</a></td>
+</tr>
+<tr>
+<td>Souse, to make from hogs' feet</td>
+<td class="tdr"><a href="#Page_123">123</a></td>
+</tr>
+<tr>
+<td>Sweetbread of hog</td>
+<td class="tdr"><a href="#Page_123">123</a></td>
+
+</tr>
+<tr>
+<td>Tongue or ham, potted</td>
+<td class="tdr"><a href="#Page_131">131</a></td>
+</tr>
+<tr>
+<td>Barbecue shoat</td>
+<td class="tdr"><a href="#Page_132">132</a></td>
+</tr>
+<tr>
+<td>Forequarter of shoat to roast</td>
+<td class="tdr"><a href="#Page_132">132</a></td>
+
+</tr>
+<tr>
+<td>Head of shoat</td>
+<td class="tdr"><a href="#Page_134">134</a></td>
+</tr>
+<tr>
+<td>Head of shoat, to stew</td>
+<td class="tdr"><a href="#Page_135">135</a></td>
+</tr>
+<tr>
+<td>Head of pig to hash</td>
+<td class="tdr"><a href="#Page_135">135</a></td>
+</tr>
+<tr>
+<td>Head and jowl of pig to stew</td>
+<td class="tdr"><a href="#Page_134">134</a></td>
+
+</tr>
+<tr>
+<td>Jowl of shoat</td>
+<td class="tdr"><a href="#Page_133">133</a></td>
+
+</tr>
+<tr>
+<td>Roast pig</td>
+<td class="tdr"><a href="#Page_133">133</a></td>
+</tr>
+<tr>
+<td>Roast shoat</td>
+<td class="tdr"><a href="#Page_132">132</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">BEEF AND VEAL.</td>
+</tr>
+<tr>
+<td>À-la mode</td>
+<td class="tdr"><a href="#Page_140">140</a></td>
+</tr>
+<tr>
+<td>À-la mode, 2d</td>
+<td class="tdr"><a href="#Page_140">140</a></td>
+</tr>
+<tr>
+<td>À-la mode, 3d</td>
+<td class="tdr"><a href="#Page_141">141</a></td>
+
+</tr>
+<tr>
+<td>Boiled beef and turnips</td>
+<td class="tdr"><a href="#Page_141">141</a></td>
+</tr>
+<tr>
+<td>Brine for beef</td>
+<td class="tdr"><a href="#Page_154">154</a></td>
+</tr>
+<tr>
+<td>Brains, croquettes</td>
+<td class="tdr"><a href="#Page_151">151</a></td>
+</tr>
+<tr>
+<td>Brains, to dress</td>
+<td class="tdr"><a href="#Page_150">150</a></td>
+</tr>
+<tr>
+<td>Brains, to fry</td>
+<td class="tdr"><a href="#Page_150">150</a></td>
+</tr>
+<tr>
+<td>Brains, to stew</td>
+<td class="tdr"><a href="#Page_150">150</a></td>
+
+</tr>
+<tr>
+<td>Collaps, beef</td>
+<td class="tdr"><a href="#Page_146">146</a></td>
+</tr>
+<tr>
+<td>Collar</td>
+<td class="tdr"><a href="#Page_142">142</a></td>
+</tr>
+<tr>
+<td>Cow heel</td>
+<td class="tdr"><a href="#Page_153">153</a></td>
+</tr>
+<tr>
+<td>Cow heel, fried</td>
+<td class="tdr"><a href="#Page_153">153</a></td>
+</tr>
+<tr>
+<td>Corned beef</td>
+<td class="tdr"><a href="#Page_154">154</a></td>
+</tr>
+<tr>
+<td>Corned beef, 2d</td>
+<td class="tdr"><a href="#Page_156">156</a></td>
+</tr>
+<tr>
+<td>Corned beef, 3d</td>
+<td class="tdr"><a href="#Page_156">156</a></td>
+</tr>
+<tr>
+<td>Corned beef, and tongues</td>
+<td class="tdr"><a href="#Page_155">155</a></td>
+</tr>
+<tr>
+<td>Corned beef, or pork</td>
+<td class="tdr"><a href="#Page_155">155</a></td>
+</tr>
+<tr>
+<td>Corned round, to cook</td>
+<td class="tdr"><a href="#Page_158">158</a></td>
+</tr>
+<tr>
+<td>Corned beef, how to cook</td>
+<td class="tdr"><a href="#Page_159">159</a></td>
+</tr>
+<tr>
+<td>Corned beef, tongue, to cook</td>
+<td class="tdr"><a href="#Page_158">158</a></td>
+</tr>
+<tr>
+<td>Cure beef for drying</td>
+<td class="tdr"><a href="#Page_159">159</a></td>
+</tr>
+<tr>
+<td>Cure beef ham</td>
+<td class="tdr"><a href="#Page_160">160</a></td>
+
+</tr>
+<tr>
+<td>Daube Froide</td>
+<td class="tdr"><a href="#Page_163">163</a></td>
+</tr>
+<tr>
+<td>Dry beef and tongue</td>
+<td class="tdr"><a href="#Page_160">160</a></td>
+
+</tr>
+<tr>
+<td>French dish</td>
+<td class="tdr"><a href="#Page_153">153</a></td>
+</tr>
+<tr>
+<td>Frizzled beef</td>
+<td class="tdr"><a href="#Page_144">144</a></td>
+</tr>
+<tr>
+<td>Fricasséed beef</td>
+<td class="tdr"><a href="#Page_145">145</a></td>
+
+</tr>
+<tr>
+<td>Gravy brown</td>
+<td class="tdr"><a href="#Page_152">152</a></td>
+</tr>
+<tr>
+<td>Gravy, for roast beef</td>
+<td class="tdr"><a href="#Page_152">152</a></td>
+
+</tr>
+<tr>
+<td>Heel of beef to fry</td>
+<td class="tdr"><a href="#Page_153">153</a></td>
+</tr>
+<tr>
+<td>Hunter's beef or spiced round</td>
+<td class="tdr"><a href="#Page_156">156</a></td>
+</tr>
+<tr>
+<td>Hunter's beef or spiced round, 2d</td>
+<td class="tdr"><a href="#Page_157">157</a></td>
+</tr>
+<tr>
+<td>Heart of beef</td>
+<td class="tdr"><a href="#Page_147">147</a></td>
+
+</tr>
+<tr>
+<td>Kidneys, broiled</td>
+<td class="tdr"><a href="#Page_148">148</a></td>
+</tr>
+<tr>
+<td>Kidneys, fried</td>
+<td class="tdr"><a href="#Page_148">148</a></td>
+</tr>
+<tr>
+<td>Kidneys, fried, 2d</td>
+<td class="tdr"><a href="#Page_148">148</a></td>
+</tr>
+<tr>
+<td>Kidneys, grilled</td>
+<td class="tdr"><a href="#Page_148">148</a></td>
+</tr>
+<tr>
+<td>Kidneys, stewed</td>
+<td class="tdr"><a href="#Page_147">147</a></td>
+</tr>
+<tr>
+<td>Kidneys, stewed, 2d</td>
+<td class="tdr"><a href="#Page_147">147</a></td>
+
+</tr>
+<tr>
+<td>Liver</td>
+<td class="tdr"><a href="#Page_149">149</a></td>
+</tr>
+<tr>
+<td>Liver, fried</td>
+<td class="tdr"><a href="#Page_149">149</a></td>
+</tr>
+<tr>
+<td>Liver, to fry</td>
+<td class="tdr"><a href="#Page_149">149</a></td>
+</tr>
+<tr>
+<td>Liver, to fry with onions</td>
+<td class="tdr"><a href="#Page_149">149</a></td>
+</tr>
+<tr>
+<td>Liver, dried for relish</td>
+<td class="tdr"><a href="#Page_149">149</a></td>
+
+</tr>
+<tr>
+<td>Ox-heart, to roast</td>
+<td class="tdr"><a href="#Page_147">147</a></td>
+
+</tr>
+<tr>
+<td>Roast beef</td>
+<td class="tdr"><a href="#Page_138">138</a></td>
+</tr>
+<tr>
+<td>Roast beef, 2d</td>
+<td class="tdr"><a href="#Page_139">139</a></td>
+</tr>
+<tr>
+<td>Rib roast of beef</td>
+<td class="tdr"><a href="#Page_139">139</a>
+<span class="pagenum"><a name="Page_519" id="Page_519">519</a></span></td>
+</tr>
+<tr>
+<td>Round of beef, to spice</td>
+<td class="tdr"><a href="#Page_157">157</a></td>
+</tr>
+<tr>
+<td>Rump of beef to stew</td>
+<td class="tdr"><a href="#Page_145">145</a></td>
+
+</tr>
+<tr>
+<td>Steak, broiled</td>
+<td class="tdr"><a href="#Page_142">142</a></td>
+</tr>
+<tr>
+<td>Steak, broiled, 2d</td>
+<td class="tdr"><a href="#Page_143">143</a></td>
+</tr>
+<tr>
+<td>Steak, how to cook</td>
+<td class="tdr"><a href="#Page_143">143</a></td>
+</tr>
+<tr>
+<td>Steak, fried</td>
+<td class="tdr"><a href="#Page_144">144</a></td>
+</tr>
+<tr>
+<td>Steak, to fry</td>
+<td class="tdr"><a href="#Page_144">144</a></td>
+</tr>
+<tr>
+<td>Steak, fried with onions</td>
+<td class="tdr"><a href="#Page_148">148</a></td>
+</tr>
+<tr>
+<td>Stew, Lebanon</td>
+<td class="tdr"><a href="#Page_146">146</a></td>
+</tr>
+<tr>
+<td>Sausage, beef</td>
+<td class="tdr"><a href="#Page_152">152</a></td>
+</tr>
+<tr>
+<td>Sausage, bologna</td>
+<td class="tdr"><a href="#Page_152">152</a></td>
+</tr>
+<tr>
+<td>Smoked beef</td>
+<td class="tdr"><a href="#Page_159">159</a></td>
+</tr>
+<tr>
+<td>Spiced beef</td>
+<td class="tdr"><a href="#Page_157">157</a></td>
+
+</tr>
+<tr>
+<td>Tongue à la terrapin</td>
+<td class="tdr"><a href="#Page_146">146</a></td>
+</tr>
+<tr>
+<td>Tongue, toast</td>
+<td class="tdr"><a href="#Page_147">147</a></td>
+</tr>
+<tr>
+<td>Tongue, to stew</td>
+<td class="tdr"><a href="#Page_146">146</a></td>
+</tr>
+<tr>
+<td>Tongue, to pickle</td>
+<td class="tdr"><a href="#Page_155">155</a></td>
+</tr>
+<tr>
+<td>Tripe</td>
+<td class="tdr"><a href="#Page_151">151</a></td>
+</tr>
+<tr>
+<td>Tripe, 2d</td>
+<td class="tdr"><a href="#Page_151">151</a></td>
+</tr>
+<tr>
+<td>Tripe, to fry</td>
+<td class="tdr"><a href="#Page_152">152</a></td>
+</tr>
+<tr>
+<td>Tripe, to prepare</td>
+<td class="tdr"><a href="#Page_151">151</a></td>
+</tr>
+<tr>
+<td>Calves' brains</td>
+<td class="tdr"><a href="#Page_167">167</a></td>
+</tr>
+<tr>
+<td>Cake, of veal</td>
+<td class="tdr"><a href="#Page_164">164</a></td>
+</tr>
+<tr>
+<td>Chops, veal</td>
+<td class="tdr"><a href="#Page_161">161</a></td>
+</tr>
+<tr>
+<td>Cutlets, veal</td>
+<td class="tdr"><a href="#Page_162">162</a></td>
+</tr>
+<tr>
+<td>Cutlets, veal, 2d</td>
+<td class="tdr"><a href="#Page_162">162</a></td>
+</tr>
+<tr>
+<td>Cutlets, veal, 3d</td>
+<td class="tdr"><a href="#Page_162">162</a></td>
+</tr>
+<tr>
+<td>Cold veal, dressed with white sauce</td>
+<td class="tdr"><a href="#Page_163">163</a></td>
+
+</tr>
+<tr>
+<td>Daub veal</td>
+<td class="tdr"><a href="#Page_167">167</a></td>
+
+</tr>
+<tr>
+<td>Feet, calf's, dressed as terrapins</td>
+<td class="tdr"><a href="#Page_165">165</a></td>
+
+</tr>
+<tr>
+<td>Head, calf's</td>
+<td class="tdr"><a href="#Page_167">167</a></td>
+</tr>
+<tr>
+<td>Head, calf's,  to bake</td>
+<td class="tdr"><a href="#Page_167">167</a></td>
+
+</tr>
+<tr>
+<td>Liver, bewitched</td>
+<td class="tdr"><a href="#Page_166">166</a></td>
+</tr>
+<tr>
+<td>Liver, broiled</td>
+<td class="tdr"><a href="#Page_165">165</a></td>
+</tr>
+<tr>
+<td>Liver, to fry</td>
+<td class="tdr"><a href="#Page_166">166</a></td>
+</tr>
+<tr>
+<td>Liver, to fry, 2d</td>
+<td class="tdr"><a href="#Page_166">166</a></td>
+</tr>
+<tr>
+<td>Liver, simple way of cooking</td>
+<td class="tdr"><a href="#Page_166">166</a></td>
+</tr>
+<tr>
+<td>Loaf, veal</td>
+<td class="tdr"><a href="#Page_163">163</a></td>
+</tr>
+<tr>
+<td>Loaf, veal, 2d</td>
+<td class="tdr"><a href="#Page_164">164</a></td>
+</tr>
+<tr>
+<td>Loin of veal, stewed</td>
+<td class="tdr"><a href="#Page_160">160</a></td>
+
+</tr>
+<tr>
+<td>Minced veal</td>
+<td class="tdr"><a href="#Page_163">163</a></td>
+
+</tr>
+<tr>
+<td>Roast veal</td>
+<td class="tdr"><a href="#Page_161">161</a></td>
+
+</tr>
+<tr>
+<td>Steak veal</td>
+<td class="tdr"><a href="#Page_161">161</a></td>
+</tr>
+<tr>
+<td>Sweetbreads</td>
+<td class="tdr"><a href="#Page_165">165</a></td>
+</tr>
+<tr>
+<td>Sweetbreads, 2d</td>
+<td class="tdr"><a href="#Page_165">165</a></td>
+</tr>
+<tr>
+<td>Sweetbreads, 3d</td>
+<td class="tdr"><a href="#Page_165">165</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">MUTTON AND LAMB.</td>
+</tr>
+<tr>
+<td>Broiled</td>
+<td class="tdr"><a href="#Page_170">170</a></td>
+
+</tr>
+<tr>
+<td>Chops, mutton</td>
+<td class="tdr"><a href="#Page_172">172</a></td>
+</tr>
+<tr>
+<td>Chops, mutton, 2d</td>
+<td class="tdr"><a href="#Page_172">172</a></td>
+</tr>
+<tr>
+<td>Chops, mutton, 3d</td>
+<td class="tdr"><a href="#Page_173">173</a></td>
+</tr>
+<tr>
+<td>Chops, mutton, broiled</td>
+<td class="tdr"><a href="#Page_173">173</a></td>
+</tr>
+<tr>
+<td>Corned mutton</td>
+<td class="tdr"><a href="#Page_171">171</a></td>
+
+</tr>
+<tr>
+<td>Leg of mutton, boiled</td>
+<td class="tdr"><a href="#Page_170">170</a></td>
+</tr>
+<tr>
+<td>Leg of mutton, boiled, 2d</td>
+<td class="tdr"><a href="#Page_170">170</a></td>
+</tr>
+<tr>
+<td>Leg of mutton, roast</td>
+<td class="tdr"><a href="#Page_169">169</a></td>
+
+</tr>
+<tr>
+<td>Roast mutton</td>
+<td class="tdr"><a href="#Page_169">169</a></td>
+
+</tr>
+<tr>
+<td>Saddle of mutton, to cook</td>
+<td class="tdr"><a href="#Page_171">171</a></td>
+</tr>
+<tr>
+<td>Saddle of mutton, </td>
+<td class="tdr"><a href="#Page_171">171</a></td>
+</tr>
+<tr>
+<td>Saddle of mutton, iced</td>
+<td class="tdr"><a href="#Page_171">171</a></td>
+</tr>
+<tr>
+<td>Saddle of mutton, to roast</td>
+<td class="tdr"><a href="#Page_170">170</a></td>
+</tr>
+<tr>
+<td>Shoulder of mutton corned</td>
+<td class="tdr"><a href="#Page_172">172</a></td>
+</tr>
+<tr>
+<td>Slices, grilled</td>
+<td class="tdr"><a href="#Page_174">174</a></td>
+</tr>
+<tr>
+<td>Stew</td>
+<td class="tdr"><a href="#Page_173">173</a></td>
+</tr>
+<tr>
+<td>Stew, 2d</td>
+<td class="tdr"><a href="#Page_173">173</a></td>
+
+</tr>
+<tr>
+<td>Tongues, sheep</td>
+<td class="tdr"><a href="#Page_174">174</a></td>
+
+</tr>
+<tr>
+<td>Lamb's head</td>
+<td class="tdr"><a href="#Page_175">175</a></td>
+</tr>
+<tr>
+<td>Lamb's head,  to fricassee</td>
+<td class="tdr"><a href="#Page_175">175</a></td>
+
+</tr>
+<tr>
+<td>Roast lamb</td>
+<td class="tdr"><a href="#Page_174">174</a></td>
+
+</tr>
+<tr>
+<td>Shoulder of lamb, to grill</td>
+<td class="tdr"><a href="#Page_174">174</a></td>
+
+</tr>
+<tr>
+<td>Decorations and garnishes for cold meat and salads</td>
+<td class="tdr"><a href="#Page_175">175</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">POULTRY.</td>
+</tr>
+<tr>
+<td>Chickens</td>
+<td class="tdr"><a href="#Page_183">183</a></td>
+</tr>
+<tr>
+<td>Chickens, to boil</td>
+<td class="tdr"><a href="#Page_184">184</a></td>
+</tr>
+<tr>
+<td>Chickens, broil</td>
+<td class="tdr"><a href="#Page_187">187</a></td>
+</tr>
+<tr>
+<td>Chickens, broil,  dress with tomatoes</td>
+<td class="tdr"><a href="#Page_186">186</a></td>
+</tr>
+<tr>
+<td>Chickens, broil,  fricassee</td>
+<td class="tdr"><a href="#Page_187">187</a></td>
+</tr>
+<tr>
+<td>Chickens,  fried</td>
+<td class="tdr"><a href="#Page_186">186</a></td>
+</tr>
+<tr>
+<td>Chickens, fried, 2d</td>
+<td class="tdr"><a href="#Page_186">186</a></td>
+</tr>
+<tr>
+<td>Chickens, pie</td>
+<td class="tdr"><a href="#Page_187">187</a></td>
+</tr>
+<tr>
+<td>Chickens, pie, 2d</td>
+<td class="tdr"><a href="#Page_188">188</a></td>
+</tr>
+<tr>
+<td>Chickens, pudding</td>
+<td class="tdr"><a href="#Page_188">188</a></td>
+</tr>
+<tr>
+<td>Chickens, pudding, 2d</td>
+<td class="tdr"><a href="#Page_188">188</a></td>
+</tr>
+<tr>
+<td>Chickens, pudding, with potatoes</td>
+<td class="tdr"><a href="#Page_188">188</a></td>
+</tr>
+<tr>
+<td>Chickens, to roast</td>
+<td class="tdr"><a href="#Page_184">184</a></td>
+</tr>
+<tr>
+<td>Chickens, smothered</td>
+<td class="tdr"><a href="#Page_185">185</a></td>
+</tr>
+<tr>
+<td>Chickens, to steam</td>
+<td class="tdr"><a href="#Page_184">184</a></td>
+</tr>
+<tr>
+<td>Chickens, to stew</td>
+<td class="tdr"><a href="#Page_185">185</a></td>
+</tr>
+<tr>
+<td>Chickens, to stew, </td>
+<td class="tdr"><a href="#Page_185">185</a></td>
+
+</tr>
+<tr>
+<td>Ducks, young, to prepare</td>
+<td class="tdr"><a href="#Page_190">190</a></td>
+</tr>
+<tr>
+<td>Ducks, to stew</td>
+<td class="tdr"><a href="#Page_190">190</a></td>
+
+</tr>
+<tr>
+<td>Goose, devilled</td>
+<td class="tdr"><a href="#Page_189">189</a></td>
+</tr>
+<tr>
+<td>Goose, to roast</td>
+<td class="tdr"><a href="#Page_189">189</a></td>
+
+</tr>
+<tr>
+<td>Turkey, boiled</td>
+<td class="tdr"><a href="#Page_180">180</a></td>
+</tr>
+<tr>
+<td>Turkey, boiled, 2d</td>
+<td class="tdr"><a href="#Page_180">180</a></td>
+</tr>
+<tr>
+<td>Turkey, boned</td>
+<td class="tdr"><a href="#Page_181">181</a></td>
+</tr>
+<tr>
+<td>Turkey, devilled</td>
+<td class="tdr"><a href="#Page_181">181</a></td>
+</tr>
+<tr>
+<td>Turkey, hash</td>
+<td class="tdr"><a href="#Page_181">181</a></td>
+</tr>
+<tr>
+<td>Turkey, meat jelly for</td>
+<td class="tdr"><a href="#Page_183">183</a></td>
+</tr>
+<tr>
+<td>Turkey, roast</td>
+<td class="tdr"><a href="#Page_178">178</a></td>
+</tr>
+<tr>
+<td>Turkey, roast, 2d</td>
+<td class="tdr"><a href="#Page_178">178</a></td>
+</tr>
+<tr>
+<td>Turkey, roast, 3d</td>
+<td class="tdr"><a href="#Page_179">179</a></td>
+</tr>
+<tr>
+<td>Turkey, roast, with truffles</td>
+<td class="tdr"><a href="#Page_179">179</a></td>
+</tr>
+<tr>
+<td>Turkey, to steam</td>
+<td class="tdr"><a href="#Page_180">180</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">SALADS.</td>
+</tr>
+<tr>
+<td>Celery salad</td>
+<td class="tdr"><a href="#Page_196">196</a></td>
+</tr>
+<tr>
+<td>Chicken salad</td>
+<td class="tdr"><a href="#Page_194">194</a>
+<span class="pagenum"><a name="Page_520" id="Page_520">520</a></span></td>
+</tr>
+<tr>
+<td>Chicken salad, 2d</td>
+<td class="tdr"><a href="#Page_195">195</a></td>
+</tr>
+<tr>
+<td>Chicken salad, 3d</td>
+<td class="tdr"><a href="#Page_195">195</a></td>
+</tr>
+<tr>
+<td>Chicken salad, 4th</td>
+<td class="tdr"><a href="#Page_196">196</a></td>
+</tr>
+<tr>
+<td>Chicken salad, for 35 people</td>
+<td class="tdr"><a href="#Page_195">195</a></td>
+
+</tr>
+<tr>
+<td>Fish salad</td>
+<td class="tdr"><a href="#Page_192">192</a></td>
+
+</tr>
+<tr>
+<td>Irish potato salad</td>
+<td class="tdr"><a href="#Page_198">198</a></td>
+
+</tr>
+<tr>
+<td>Lettuce salad</td>
+<td class="tdr"><a href="#Page_198">198</a></td>
+</tr>
+<tr>
+<td>Lettuce, dressed</td>
+<td class="tdr"><a href="#Page_200">200</a></td>
+</tr>
+<tr>
+<td>Lobster salad</td>
+<td class="tdr"><a href="#Page_192">192</a></td>
+
+</tr>
+<tr>
+<td>Oyster Salad</td>
+<td class="tdr"><a href="#Page_191">191</a></td>
+
+</tr>
+<tr>
+<td>Potato Salad</td>
+<td class="tdr"><a href="#Page_197">197</a></td>
+</tr>
+<tr>
+<td>Potato Salad, 2d</td>
+<td class="tdr"><a href="#Page_198">198</a></td>
+
+</tr>
+<tr>
+<td>Salmon salad, and lobster</td>
+<td class="tdr"><a href="#Page_191">191</a></td>
+</tr>
+<tr>
+<td>Slaw</td>
+<td class="tdr"><a href="#Page_199">199</a></td>
+</tr>
+<tr>
+<td>Slaw, cold</td>
+<td class="tdr"><a href="#Page_199">199</a></td>
+</tr>
+<tr>
+<td>Slaw, cold, 2d</td>
+<td class="tdr"><a href="#Page_199">199</a></td>
+
+</tr>
+<tr>
+<td>Terrapin salad</td>
+<td class="tdr"><a href="#Page_192">192</a></td>
+</tr>
+<tr>
+<td>Tomato salad</td>
+<td class="tdr"><a href="#Page_197">197</a></td>
+</tr>
+<tr>
+<td>Turnip salad</td>
+<td class="tdr"><a href="#Page_197">197</a></td>
+</tr>
+<tr>
+<td>Turkey salad</td>
+<td class="tdr"><a href="#Page_193">193</a></td>
+</tr>
+<tr>
+<td>Turkey salad, 2d</td>
+<td class="tdr"><a href="#Page_193">193</a></td>
+</tr>
+<tr>
+<td>Turkey salad, 3d</td>
+<td class="tdr"><a href="#Page_194">194</a></td>
+
+</tr>
+<tr>
+<td>Veal and potato salad</td>
+<td class="tdr"><a href="#Page_197">197</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">SAUCES.</td>
+</tr>
+<tr>
+<td>Anchovy sauce</td>
+<td class="tdr"><a href="#Page_202">202</a></td>
+</tr>
+<tr>
+<td>Apple sauce</td>
+<td class="tdr"><a href="#Page_204">204</a></td>
+
+</tr>
+<tr>
+<td>Cod's head, sauce for</td>
+<td class="tdr"><a href="#Page_201">201</a></td>
+
+</tr>
+<tr>
+<td>Fish sauce</td>
+<td class="tdr"><a href="#Page_200">200</a></td>
+</tr>
+<tr>
+<td>Fish sauce, 2d</td>
+<td class="tdr"><a href="#Page_201">201</a></td>
+</tr>
+<tr>
+<td>Fish sauce, 3d</td>
+<td class="tdr"><a href="#Page_202">202</a></td>
+</tr>
+<tr>
+<td>Fish sauce, or sauce for salad</td>
+<td class="tdr"><a href="#Page_200">200</a></td>
+
+</tr>
+<tr>
+<td>Dutch sauce for fish</td>
+<td class="tdr"><a href="#Page_201">201</a></td>
+
+</tr>
+<tr>
+<td>Horseradish sauce</td>
+<td class="tdr"><a href="#Page_202">202</a></td>
+
+</tr>
+<tr>
+<td>Maître d'Hôte sauce</td>
+<td class="tdr"><a href="#Page_202">202</a></td>
+</tr>
+<tr>
+<td>Mint sauce</td>
+<td class="tdr"><a href="#Page_204">204</a></td>
+</tr>
+<tr>
+<td>Mushroom sauce</td>
+<td class="tdr"><a href="#Page_203">203</a></td>
+</tr>
+<tr>
+<td>Mushroom sauce, </td>
+<td class="tdr"><a href="#Page_203">203</a></td>
+
+</tr>
+<tr>
+<td>Nasturtium sauce</td>
+<td class="tdr"><a href="#Page_204">204</a></td>
+
+</tr>
+<tr>
+<td>Onion sauce</td>
+<td class="tdr"><a href="#Page_204">204</a></td>
+
+</tr>
+<tr>
+<td>Pepper vinegar</td>
+<td class="tdr"><a href="#Page_203">203</a></td>
+
+</tr>
+<tr>
+<td>Tomato sauce</td>
+<td class="tdr"><a href="#Page_203">203</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">SAUCES ESPECIALLY SUITABLE
+FOR FOWLS.</td>
+</tr>
+<tr>
+<td>Asparagus sauce</td>
+<td class="tdr"><a href="#Page_205">205</a></td>
+
+</tr>
+<tr>
+<td>Celery sauce</td>
+<td class="tdr"><a href="#Page_205">205</a></td>
+</tr>
+<tr>
+<td>Cranberry sauce</td>
+<td class="tdr"><a href="#Page_206">206</a></td>
+
+</tr>
+<tr>
+<td>Drawn butter</td>
+<td class="tdr"><a href="#Page_205">205</a></td>
+</tr>
+<tr>
+<td>Drawn butter, 2d</td>
+<td class="tdr"><a href="#Page_206">206</a></td>
+</tr>
+<tr>
+<td>Drawn butter, 3d</td>
+<td class="tdr"><a href="#Page_206">206</a></td>
+
+</tr>
+<tr>
+<td>Egg sauce</td>
+<td class="tdr"><a href="#Page_205">205</a></td>
+
+</tr>
+<tr>
+<td>Mushroom sauce</td>
+<td class="tdr"><a href="#Page_206">206</a></td>
+
+</tr>
+<tr>
+<td>Oyster sauce</td>
+<td class="tdr"><a href="#Page_205">205</a></td>
+
+</tr>
+<tr>
+<td>Sauce for boiled poultry</td>
+<td class="tdr"><a href="#Page_205">205</a></td>
+
+</tr>
+<tr>
+<td>White sauce</td>
+<td class="tdr"><a href="#Page_204">204</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">SALAD DRESSING.</td>
+</tr>
+<tr>
+<td>Cabbage dressing</td>
+<td class="tdr"><a href="#Page_208">208</a></td>
+</tr>
+<tr>
+<td>Celery dressing</td>
+<td class="tdr"><a href="#Page_211">211</a></td>
+</tr>
+<tr>
+<td>Celery dressing, 2d</td>
+<td class="tdr"><a href="#Page_211">211</a></td>
+</tr>
+<tr>
+<td>Chicken salad dressing</td>
+<td class="tdr"><a href="#Page_208">208</a></td>
+</tr>
+<tr>
+<td>Cold slaw sauce</td>
+<td class="tdr"><a href="#Page_210">210</a></td>
+
+</tr>
+<tr>
+<td>Lettuce sauce</td>
+<td class="tdr"><a href="#Page_208">208</a></td>
+</tr>
+<tr>
+<td>Lettuce sauce, 2d</td>
+<td class="tdr"><a href="#Page_210">210</a></td>
+
+</tr>
+<tr>
+<td>Sana Mayonnaise</td>
+<td class="tdr"><a href="#Page_209">209</a></td>
+</tr>
+<tr>
+<td>Salad dressing</td>
+<td class="tdr"><a href="#Page_207">207</a></td>
+</tr>
+<tr>
+<td>Salad dressing, 2d</td>
+<td class="tdr"><a href="#Page_207">207</a></td>
+</tr>
+<tr>
+<td>Salad dressing, 3d</td>
+<td class="tdr"><a href="#Page_207">207</a></td>
+</tr>
+<tr>
+<td>Salad dressing, 4th</td>
+<td class="tdr"><a href="#Page_208">208</a></td>
+</tr>
+<tr>
+<td>Salad dressing, 5th</td>
+<td class="tdr"><a href="#Page_210">210</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">BRUNSWICK STEWS, GUMBO,
+SIDE DISHES.</td>
+</tr>
+<tr>
+<td>Apples, fried</td>
+<td class="tdr"><a href="#Page_231">231</a></td>
+</tr>
+<tr>
+<td>Apples, spiced</td>
+<td class="tdr"><a href="#Page_232">232</a></td>
+
+</tr>
+<tr>
+<td>Bacon fraise</td>
+<td class="tdr"><a href="#Page_227">227</a></td>
+</tr>
+<tr>
+<td>Beef cakes</td>
+<td class="tdr"><a href="#Page_226">226</a></td>
+</tr>
+<tr>
+<td>Beefsteak and potatoes</td>
+<td class="tdr"><a href="#Page_226">226</a></td>
+</tr>
+<tr>
+<td>Breakfast dish</td>
+<td class="tdr"><a href="#Page_221">221</a></td>
+</tr>
+<tr>
+<td>Breakfast dish, 2d</td>
+<td class="tdr"><a href="#Page_222">222</a></td>
+</tr>
+<tr>
+<td>Broth, Scotch</td>
+<td class="tdr"><a href="#Page_216">216</a></td>
+
+</tr>
+<tr>
+<td>Cassa rolls</td>
+<td class="tdr"><a href="#Page_221">221</a></td>
+</tr>
+<tr>
+<td>Calf's head pudding</td>
+<td class="tdr"><a href="#Page_223">223</a></td>
+</tr>
+<tr>
+<td>Cold chicken, devilled</td>
+<td class="tdr"><a href="#Page_225">225</a></td>
+</tr>
+<tr>
+<td>Cold chicken, with vinegar</td>
+<td class="tdr"><a href="#Page_225">225</a></td>
+</tr>
+<tr>
+<td>Croquettes</td>
+<td class="tdr"><a href="#Page_217">217</a></td>
+</tr>
+<tr>
+<td>Croquettes, 2d</td>
+<td class="tdr"><a href="#Page_217">217</a></td>
+</tr>
+<tr>
+<td>Croquettes, 3d</td>
+<td class="tdr"><a href="#Page_218">218</a></td>
+</tr>
+<tr>
+<td>Croquettes, 4th</td>
+<td class="tdr"><a href="#Page_218">218</a></td>
+</tr>
+<tr>
+<td>Chicken Croquettes</td>
+<td class="tdr"><a href="#Page_217">217</a></td>
+</tr>
+<tr>
+<td>Croquettes balls</td>
+<td class="tdr"><a href="#Page_218">218</a></td>
+</tr>
+<tr>
+<td>Croquettes, potato</td>
+<td class="tdr"><a href="#Page_218">218</a></td>
+</tr>
+<tr>
+<td>Croquettes, sausage</td>
+<td class="tdr"><a href="#Page_219">219</a></td>
+</tr>
+<tr>
+<td>Croquettes, sausage, 2d</td>
+<td class="tdr"><a href="#Page_219">219</a></td>
+</tr>
+<tr>
+<td>Croquettes, meat</td>
+<td class="tdr"><a href="#Page_217">217</a></td>
+</tr>
+<tr>
+<td>Crumb pie</td>
+<td class="tdr"><a href="#Page_224">224</a></td>
+
+</tr>
+<tr>
+<td>Dried apples, peaches, quinces and pears, to stew</td>
+<td class="tdr"><a href="#Page_231">231</a></td>
+
+</tr>
+<tr>
+<td>Fish and potatoes</td>
+<td class="tdr"><a href="#Page_226">226</a></td>
+
+</tr>
+<tr>
+<td>Forcemeat balls</td>
+<td class="tdr"><a href="#Page_219">219</a></td>
+</tr>
+<tr>
+<td>Fondée</td>
+<td class="tdr"><a href="#Page_230">230</a></td>
+
+</tr>
+<tr>
+<td>Giblet pie</td>
+<td class="tdr"><a href="#Page_225">225</a>
+<span class="pagenum"><a name="Page_521" id="Page_521">521</a></span></td>
+</tr>
+<tr>
+<td>Gumbo</td>
+<td class="tdr"><a href="#Page_213">213</a></td>
+</tr>
+<tr>
+<td>Gumbo, 2d</td>
+<td class="tdr"><a href="#Page_213">213</a></td>
+</tr>
+<tr>
+<td>Gumbo, 3d</td>
+<td class="tdr"><a href="#Page_213">213</a></td>
+</tr>
+<tr>
+<td>Gumbo, filet à la Creole</td>
+<td class="tdr"><a href="#Page_214">214</a></td>
+
+</tr>
+<tr>
+<td>Haggis</td>
+<td class="tdr"><a href="#Page_225">225</a></td>
+</tr>
+<tr>
+<td>Hash</td>
+<td class="tdr"><a href="#Page_220">220</a></td>
+</tr>
+<tr>
+<td>Hash, baked</td>
+<td class="tdr"><a href="#Page_222">222</a></td>
+</tr>
+<tr>
+<td>Hominy, to boil</td>
+<td class="tdr"><a href="#Page_228">228</a></td>
+</tr>
+<tr>
+<td>Hominy, to boil, 2d</td>
+<td class="tdr"><a href="#Page_229">229</a></td>
+</tr>
+<tr>
+<td>Hominy, croquettes</td>
+<td class="tdr"><a href="#Page_228">228</a></td>
+</tr>
+<tr>
+<td>Hominy, fried</td>
+<td class="tdr"><a href="#Page_229">229</a></td>
+</tr>
+<tr>
+<td>Hotch potch</td>
+<td class="tdr"><a href="#Page_216">216</a></td>
+
+</tr>
+<tr>
+<td>Liver pudding</td>
+<td class="tdr"><a href="#Page_223">223</a></td>
+</tr>
+<tr>
+<td>Loaf, meat</td>
+<td class="tdr"><a href="#Page_216">216</a></td>
+
+</tr>
+<tr>
+<td>Macaroni</td>
+<td class="tdr"><a href="#Page_227">227</a></td>
+</tr>
+<tr>
+<td>Macaroni, 2d</td>
+<td class="tdr"><a href="#Page_227">227</a></td>
+</tr>
+<tr>
+<td>Macaroni, 3d</td>
+<td class="tdr"><a href="#Page_227">227</a></td>
+</tr>
+<tr>
+<td>Macaroni, Italian method</td>
+<td class="tdr"><a href="#Page_227">227</a></td>
+</tr>
+<tr>
+<td>Mince, with bread crumbs</td>
+<td class="tdr"><a href="#Page_219">219</a></td>
+</tr>
+<tr>
+<td>Mince, with potatoes</td>
+<td class="tdr"><a href="#Page_220">220</a></td>
+</tr>
+<tr>
+<td>Mushrooms, broiled</td>
+<td class="tdr"><a href="#Page_230">230</a></td>
+</tr>
+<tr>
+<td>Mushrooms, to stew</td>
+<td class="tdr"><a href="#Page_230">230</a></td>
+</tr>
+<tr>
+<td>Mushrooms, to fry or broil</td>
+<td class="tdr"><a href="#Page_229">229</a></td>
+</tr>
+<tr>
+<td>Mushrooms, and sweetbread pâtés</td>
+<td class="tdr"><a href="#Page_229">229</a></td>
+</tr>
+<tr>
+<td>Mutton, hashed</td>
+<td class="tdr"><a href="#Page_215">215</a></td>
+</tr>
+<tr>
+<td>Mutton, hashed, 2d</td>
+<td class="tdr"><a href="#Page_215">215</a></td>
+</tr>
+<tr>
+<td>Mutton, hashed, 3d</td>
+<td class="tdr"><a href="#Page_215">215</a></td>
+
+</tr>
+<tr>
+<td>Nice pie</td>
+<td class="tdr"><a href="#Page_223">223</a></td>
+
+</tr>
+<tr>
+<td>Pig's head pudding</td>
+<td class="tdr"><a href="#Page_223">223</a></td>
+</tr>
+<tr>
+<td>Potato pie</td>
+<td class="tdr"><a href="#Page_223">223</a></td>
+</tr>
+<tr>
+<td>Potato pie, 2d</td>
+<td class="tdr"><a href="#Page_223">223</a></td>
+</tr>
+<tr>
+<td>Pot pourri</td>
+<td class="tdr"><a href="#Page_220">220</a></td>
+</tr>
+<tr>
+<td>Prunes, stewed</td>
+<td class="tdr"><a href="#Page_232">232</a></td>
+
+</tr>
+<tr>
+<td>Ragoût souse</td>
+<td class="tdr"><a href="#Page_221">221</a></td>
+</tr>
+<tr>
+<td>Rice and egg pâtés</td>
+<td class="tdr"><a href="#Page_231">231</a></td>
+
+</tr>
+<tr>
+<td>Sandwiches</td>
+<td class="tdr"><a href="#Page_222">222</a></td>
+</tr>
+<tr>
+<td>Sandwiches, 2d</td>
+<td class="tdr"><a href="#Page_222">222</a></td>
+</tr>
+<tr>
+<td>Squab pie</td>
+<td class="tdr"><a href="#Page_225">225</a></td>
+</tr>
+<tr>
+<td>Side dish</td>
+<td class="tdr"><a href="#Page_216">216</a></td>
+</tr>
+<tr>
+<td>Stew, black</td>
+<td class="tdr"><a href="#Page_216">216</a></td>
+</tr>
+<tr>
+<td>Stew, Brunswick</td>
+<td class="tdr"><a href="#Page_211">211</a></td>
+</tr>
+<tr>
+<td>Stew, Brunswick, 2d</td>
+<td class="tdr"><a href="#Page_212">212</a></td>
+</tr>
+<tr>
+<td>Stew, Brunswick, 3d</td>
+<td class="tdr"><a href="#Page_212">212</a></td>
+</tr>
+<tr>
+<td>Stew, Brunswick, 4th</td>
+<td class="tdr"><a href="#Page_212">212</a></td>
+
+</tr>
+<tr>
+<td>Terrapin, mock</td>
+<td class="tdr"><a href="#Page_221">221</a></td>
+</tr>
+<tr>
+<td>Tongue and prunes</td>
+<td class="tdr"><a href="#Page_231">231</a></td>
+
+</tr>
+<tr>
+<td>Veal pâtés</td>
+<td class="tdr"><a href="#Page_214">214</a></td>
+
+</tr>
+<tr>
+<td>Welsh rarebit</td>
+<td class="tdr"><a href="#Page_231">231</a></td>
+
+</tr>
+<tr>
+<td colspan="2" class="tdc">EGGS.</td>
+</tr>
+<tr>
+<td>À la crême</td>
+<td class="tdr"><a href="#Page_237">237</a></td>
+
+</tr>
+<tr>
+<td>Boiled eggs</td>
+<td class="tdr"><a href="#Page_233">233</a></td>
+</tr>
+<tr>
+<td>Boiled eggs, soft</td>
+<td class="tdr"><a href="#Page_333">333</a></td>
+</tr>
+<tr>
+<td>Baked for dinner</td>
+<td class="tdr"><a href="#Page_237">237</a></td>
+
+</tr>
+<tr>
+<td>Egg cups, breakfast dish</td>
+<td class="tdr"><a href="#Page_233">233</a></td>
+</tr>
+<tr>
+<td>Egg with toast</td>
+<td class="tdr"><a href="#Page_236">236</a></td>
+
+</tr>
+<tr>
+<td>Ham and eggs</td>
+<td class="tdr"><a href="#Page_236">236</a></td>
+</tr>
+<tr>
+<td>Ham and egg pudding</td>
+<td class="tdr"><a href="#Page_237">237</a></td>
+
+</tr>
+<tr>
+<td>Omelette</td>
+<td class="tdr"><a href="#Page_234">234</a></td>
+</tr>
+<tr>
+<td>Omelette, 2d</td>
+<td class="tdr"><a href="#Page_234">234</a></td>
+</tr>
+<tr>
+<td>Omelette, 3d</td>
+<td class="tdr"><a href="#Page_234">234</a></td>
+</tr>
+<tr>
+<td>Omelette, 4th</td>
+<td class="tdr"><a href="#Page_234">234</a></td>
+</tr>
+<tr>
+<td>Omelette, cheese</td>
+<td class="tdr"><a href="#Page_235">235</a></td>
+</tr>
+<tr>
+<td>Omelette, German</td>
+<td class="tdr"><a href="#Page_235">235</a></td>
+</tr>
+<tr>
+<td>Omelette, ham</td>
+<td class="tdr"><a href="#Page_235">235</a></td>
+</tr>
+<tr>
+<td>Omelette, mock</td>
+<td class="tdr"><a href="#Page_235">235</a></td>
+</tr>
+<tr>
+<td>Omelette, soufflé</td>
+<td class="tdr"><a href="#Page_235">235</a></td>
+
+</tr>
+<tr>
+<td>Pie, egg</td>
+<td class="tdr"><a href="#Page_237">237</a></td>
+</tr>
+<tr>
+<td>Poached eggs</td>
+<td class="tdr"><a href="#Page_236">236</a></td>
+
+</tr>
+<tr>
+<td>Rumble eggs</td>
+<td class="tdr"><a href="#Page_236">236</a></td>
+
+</tr>
+<tr>
+<td>Scrambled eggs</td>
+<td class="tdr"><a href="#Page_233">233</a></td>
+</tr>
+<tr>
+<td>Scrambled eggs, 2d</td>
+<td class="tdr"><a href="#Page_233">233</a></td>
+</tr>
+<tr>
+<td>Stuffed</td>
+<td class="tdr"><a href="#Page_237">237</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">VEGETABLES.</td>
+</tr>
+<tr>
+<td>Artichokes, burr</td>
+<td class="tdr"><a href="#Page_249">249</a></td>
+</tr>
+<tr>
+<td>Asparagus, to cook</td>
+<td class="tdr"><a href="#Page_238">238</a></td>
+</tr>
+<tr>
+<td>Asparagus, to cook, 2d</td>
+<td class="tdr"><a href="#Page_239">239</a></td>
+
+</tr>
+<tr>
+<td>Beans, lima, to boil</td>
+<td class="tdr"><a href="#Page_245">245</a></td>
+</tr>
+<tr>
+<td>Beans, lima, to boil, 2d</td>
+<td class="tdr"><a href="#Page_245">245</a></td>
+</tr>
+<tr>
+<td>Beans, lima, to boil, 3d</td>
+<td class="tdr"><a href="#Page_254">254</a></td>
+</tr>
+<tr>
+<td>Beets, to boil</td>
+<td class="tdr"><a href="#Page_239">239</a></td>
+
+</tr>
+<tr>
+<td>Cabbage, with bacon, to boil</td>
+<td class="tdr"><a href="#Page_251">251</a></td>
+</tr>
+<tr>
+<td>Cabbage, boiled without bacon</td>
+<td class="tdr"><a href="#Page_251">251</a></td>
+</tr>
+<tr>
+<td>Cabbage, fried</td>
+<td class="tdr"><a href="#Page_252">252</a></td>
+</tr>
+<tr>
+<td>Cabbage, pudding</td>
+<td class="tdr"><a href="#Page_251">251</a></td>
+</tr>
+<tr>
+<td>Cabbage, pudding, 2d</td>
+<td class="tdr"><a href="#Page_251">251</a></td>
+</tr>
+<tr>
+<td>Cauliflower</td>
+<td class="tdr"><a href="#Page_252">252</a></td>
+</tr>
+<tr>
+<td>Celery</td>
+<td class="tdr"><a href="#Page_240">240</a></td>
+</tr>
+<tr>
+<td>Corn fritters</td>
+<td class="tdr"><a href="#Page_242">242</a></td>
+</tr>
+<tr>
+<td>Corn fritters, 2d</td>
+<td class="tdr"><a href="#Page_243">243</a></td>
+</tr>
+<tr>
+<td>Corn fritters, for breakfast</td>
+<td class="tdr"><a href="#Page_243">243</a></td>
+</tr>
+<tr>
+<td>Corn, green, to boil</td>
+<td class="tdr"><a href="#Page_241">241</a></td>
+</tr>
+<tr>
+<td>Corn, pudding</td>
+<td class="tdr"><a href="#Page_242">242</a></td>
+</tr>
+<tr>
+<td>Corn, pudding, 2d</td>
+<td class="tdr"><a href="#Page_242">242</a></td>
+</tr>
+<tr>
+<td>Corn, put in brine</td>
+<td class="tdr"><a href="#Page_254">254</a></td>
+</tr>
+<tr>
+<td>Cucumbers, to dress raw</td>
+<td class="tdr"><a href="#Page_246">246</a></td>
+</tr>
+<tr>
+<td>Cucumbers, to fry</td>
+<td class="tdr"><a href="#Page_246">246</a></td>
+</tr>
+<tr>
+<td>Cymlings, with bacon</td>
+<td class="tdr"><a href="#Page_240">240</a></td>
+</tr>
+<tr>
+<td>Cymlings, to fry</td>
+<td class="tdr"><a href="#Page_241">241</a></td>
+</tr>
+<tr>
+<td>Cymlings, fritters</td>
+<td class="tdr"><a href="#Page_241">241</a></td>
+</tr>
+<tr>
+<td>Cymlings, pudding</td>
+<td class="tdr"><a href="#Page_241">241</a></td>
+</tr>
+<tr>
+<td>Cymlings, or squash to stew</td>
+<td class="tdr"><a href="#Page_240">240</a></td>
+
+</tr>
+<tr>
+<td>Egg-plant, to bake</td>
+<td class="tdr"><a href="#Page_249">249</a></td>
+</tr>
+<tr>
+<td>Egg-plant, to fry</td>
+<td class="tdr"><a href="#Page_249">249</a></td>
+</tr>
+<tr>
+<td>Egg-plant, pudding</td>
+<td class="tdr"><a href="#Page_249">249</a></td>
+</tr>
+<tr>
+<td>Egg-plant, to stew</td>
+<td class="tdr"><a href="#Page_248">248</a></td>
+
+</tr>
+<tr>
+<td>Okra</td>
+<td class="tdr"><a href="#Page_246">246</a></td>
+</tr>
+<tr>
+<td>Onions, to bake</td>
+<td class="tdr"><a href="#Page_239">239</a></td>
+</tr>
+<tr>
+<td>Onions, to cook</td>
+<td class="tdr"><a href="#Page_239">239</a></td>
+</tr>
+<tr>
+<td>Onions, to dress raw</td>
+<td class="tdr"><a href="#Page_240">240</a>
+<span class="pagenum"><a name="Page_522" id="Page_522">522</a></span></td>
+</tr>
+<tr>
+<td>Onions, to fry</td>
+<td class="tdr"><a href="#Page_239">239</a></td>
+
+</tr>
+<tr>
+<td>Parsnips, to cook</td>
+<td class="tdr"><a href="#Page_250">250</a></td>
+</tr>
+<tr>
+<td>Onions, to fry</td>
+<td class="tdr"><a href="#Page_249">249</a></td>
+</tr>
+<tr>
+<td>Onions, to stew</td>
+<td class="tdr"><a href="#Page_249">249</a></td>
+</tr>
+<tr>
+<td>Peas, cornfield or black-eye</td>
+<td class="tdr"><a href="#Page_254">254</a></td>
+</tr>
+<tr>
+<td>Peas, dried, to boil</td>
+<td class="tdr"><a href="#Page_254">254</a></td>
+</tr>
+<tr>
+<td>Peas, green, to boil</td>
+<td class="tdr"><a href="#Page_238">238</a></td>
+</tr>
+<tr>
+<td>Pees, kon-feel</td>
+<td class="tdr"><a href="#Page_253">253</a></td>
+</tr>
+<tr>
+<td>Potato chips, Irish</td>
+<td class="tdr"><a href="#Page_247">247</a></td>
+</tr>
+<tr>
+<td>Potato, cakes</td>
+<td class="tdr"><a href="#Page_247">247</a></td>
+</tr>
+<tr>
+<td>Potatoes creamed</td>
+<td class="tdr"><a href="#Page_247">247</a></td>
+</tr>
+<tr>
+<td>Potatoes, Irish, to boil</td>
+<td class="tdr"><a href="#Page_246">246</a></td>
+</tr>
+<tr>
+<td>Potato hash</td>
+<td class="tdr"><a href="#Page_247">247</a></td>
+</tr>
+<tr>
+<td>Potato, pudding</td>
+<td class="tdr"><a href="#Page_247">247</a></td>
+</tr>
+<tr>
+<td>Potato, snow</td>
+<td class="tdr"><a href="#Page_247">247</a></td>
+</tr>
+<tr>
+<td>Potatoes, sliced, to fry</td>
+<td class="tdr"><a href="#Page_247">247</a></td>
+</tr>
+<tr>
+<td>Potatoes, sweet, to boil</td>
+<td class="tdr"><a href="#Page_248">248</a></td>
+</tr>
+<tr>
+<td>Potatoes, sweet, to cook inferior</td>
+<td class="tdr"><a href="#Page_248">248</a></td>
+</tr>
+<tr>
+<td>Potatoes, sweet, to fry</td>
+<td class="tdr"><a href="#Page_248">248</a></td>
+
+</tr>
+<tr>
+<td>Radishes</td>
+<td class="tdr"><a href="#Page_240">240</a></td>
+</tr>
+<tr>
+<td>Ropa Viga</td>
+<td class="tdr"><a href="#Page_244">244</a></td>
+
+</tr>
+<tr>
+<td>Salsify, to cook</td>
+<td class="tdr"><a href="#Page_250">250</a></td>
+</tr>
+<tr>
+<td>Salsify, to fry</td>
+<td class="tdr"><a href="#Page_250">250</a></td>
+</tr>
+<tr>
+<td>Salsify, to stew</td>
+<td class="tdr"><a href="#Page_250">250</a></td>
+</tr>
+<tr>
+<td>Slaw, warm</td>
+<td class="tdr"><a href="#Page_251">251</a></td>
+</tr>
+<tr>
+<td>Slaw, warm, 2d</td>
+<td class="tdr"><a href="#Page_252">252</a></td>
+</tr>
+<tr>
+<td>Slaw, warm, 3d</td>
+<td class="tdr"><a href="#Page_252">252</a></td>
+</tr>
+<tr>
+<td>Snaps, to boil</td>
+<td class="tdr"><a href="#Page_240">240</a></td>
+</tr>
+<tr>
+<td>Spinach</td>
+<td class="tdr"><a href="#Page_252">252</a></td>
+</tr>
+<tr>
+<td>Succotash</td>
+<td class="tdr"><a href="#Page_246">246</a></td>
+
+</tr>
+<tr>
+<td>Tomatoes, baked</td>
+<td class="tdr"><a href="#Page_243">243</a></td>
+</tr>
+<tr>
+<td>Tomatoes, baked, 2d</td>
+<td class="tdr"><a href="#Page_243">243</a></td>
+</tr>
+<tr>
+<td>Tomatoes, fried</td>
+<td class="tdr"><a href="#Page_244">244</a></td>
+</tr>
+<tr>
+<td>Tomatoes, omelet</td>
+<td class="tdr"><a href="#Page_244">244</a></td>
+</tr>
+<tr>
+<td>Tomatoes, raw, to dress</td>
+<td class="tdr"><a href="#Page_245">245</a></td>
+</tr>
+<tr>
+<td>Tomatoes, raw, to dress, 2d</td>
+<td class="tdr"><a href="#Page_245">245</a></td>
+</tr>
+<tr>
+<td>Tomatoes, stewed</td>
+<td class="tdr"><a href="#Page_244">244</a></td>
+</tr>
+<tr>
+<td>Tomatoes, stewed, 2d</td>
+<td class="tdr"><a href="#Page_244">244</a></td>
+</tr>
+<tr>
+<td>Tomato toast</td>
+<td class="tdr"><a href="#Page_245">245</a></td>
+</tr>
+<tr>
+<td>Turnips</td>
+<td class="tdr"><a href="#Page_253">253</a></td>
+</tr>
+<tr>
+<td>Turnips, salad</td>
+<td class="tdr"><a href="#Page_253">253</a></td>
+</tr>
+<tr>
+<td>Turnips, to stew</td>
+<td class="tdr"><a href="#Page_253">253</a></td>
+
+</tr>
+<tr>
+<td>Yams, to dress</td>
+<td class="tdr"><a href="#Page_248">248</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">PICKLE AND CATSUPS.</td>
+</tr>
+<tr>
+<td>Apple pickle</td>
+<td class="tdr"><a href="#Page_294">294</a></td>
+
+</tr>
+<tr>
+<td>Blackberry pickle</td>
+<td class="tdr"><a href="#Page_295">295</a></td>
+
+</tr>
+<tr>
+<td>Cabbage pickle for present use</td>
+<td class="tdr"><a href="#Page_262">262</a></td>
+</tr>
+<tr>
+<td>Cabbage pickle, cut</td>
+<td class="tdr"><a href="#Page_262">262</a></td>
+</tr>
+<tr>
+<td>Cabbage pickle, chopped</td>
+<td class="tdr"><a href="#Page_263">263</a></td>
+</tr>
+<tr>
+<td>Cantaloupe pickle, 3</td>
+<td class="tdr"><a href="#Page_287">287</a>, <a href="#Page_288">288</a></td>
+</tr>
+<tr>
+<td>Composition pickle</td>
+<td class="tdr"><a href="#Page_291">291</a></td>
+</tr>
+<tr>
+<td>Cherry pickle</td>
+<td class="tdr"><a href="#Page_295">295</a></td>
+</tr>
+<tr>
+<td>Chow-chow pickle, 5</td>
+<td class="tdr"><a href="#Page_282">282</a>-<a href="#Page_284">284</a></td>
+</tr>
+<tr>
+<td>Chow-chow pickle, (Leesburg)</td>
+<td class="tdr"><a href="#Page_285">285</a></td>
+</tr>
+<tr>
+<td>Cucumber pickle 4</td>
+<td class="tdr"><a href="#Page_266">266</a>-<a href="#Page_268">268</a></td>
+</tr>
+<tr>
+<td>Cucumber pickle, boiled</td>
+<td class="tdr"><a href="#Page_268">268</a></td>
+</tr>
+<tr>
+<td>Cucumber pickle, ripe</td>
+<td class="tdr"><a href="#Page_269">269</a></td>
+</tr>
+<tr>
+<td>Cucumber pickle, sweet, 2</td>
+<td class="tdr"><a href="#Page_269">269</a></td>
+
+</tr>
+<tr>
+<td>Damson pickle, 2</td>
+<td class="tdr"><a href="#Page_290">290</a>, <a href="#Page_291">291</a></td>
+
+</tr>
+<tr>
+<td>French pickle, 2</td>
+<td class="tdr"><a href="#Page_292">292</a></td>
+
+</tr>
+<tr>
+<td>Green pickle, 3</td>
+<td class="tdr"><a href="#Page_264">264</a>-<a href="#Page_266">266</a></td>
+</tr>
+<tr>
+<td>German pickle</td>
+<td class="tdr"><a href="#Page_290">290</a></td>
+
+</tr>
+<tr>
+<td>Honolulu melon pickle</td>
+<td class="tdr"><a href="#Page_287">287</a></td>
+</tr>
+<tr>
+<td>Hyden salad, 5</td>
+<td class="tdr"><a href="#Page_273">273</a>-<a href="#Page_275">275</a></td>
+
+</tr>
+<tr>
+<td>Ingredients for one gallon green pickle</td>
+<td class="tdr"><a href="#Page_258">258</a></td>
+
+</tr>
+<tr>
+<td>Kentucky pickle</td>
+<td class="tdr"><a href="#Page_292">292</a></td>
+
+</tr>
+<tr>
+<td>Lemon pickle, 2</td>
+<td class="tdr"><a href="#Page_294">294</a></td>
+
+</tr>
+<tr>
+<td>Mangoes, oil, 3</td>
+<td class="tdr"><a href="#Page_276">276</a></td>
+</tr>
+<tr>
+<td>Mangoes, to green</td>
+<td class="tdr"><a href="#Page_270">270</a></td>
+</tr>
+<tr>
+<td>Mangoes, stuffing for 60</td>
+<td class="tdr"><a href="#Page_270">270</a></td>
+</tr>
+<tr>
+<td>Mangoes, peach, 4</td>
+<td class="tdr"><a href="#Page_278">278</a>, <a href="#Page_279">279</a></td>
+</tr>
+<tr>
+<td>Mangoes, pepper</td>
+<td class="tdr"><a href="#Page_279">279</a></td>
+</tr>
+<tr>
+<td>Martinas pickle</td>
+<td class="tdr"><a href="#Page_281">281</a>, <a href="#Page_282">282</a></td>
+</tr>
+<tr>
+<td>Muskmelon pickle</td>
+<td class="tdr"><a href="#Page_288">288</a></td>
+
+</tr>
+<tr>
+<td>Onion pickle, 2</td>
+<td class="tdr"><a href="#Page_293">293</a>, <a href="#Page_294">294</a></td>
+
+</tr>
+<tr>
+<td>Peach pickle, 4</td>
+<td class="tdr"><a href="#Page_286">286</a>, <a href="#Page_287">287</a></td>
+</tr>
+<tr>
+<td>Peach pickle, spiced</td>
+<td class="tdr"><a href="#Page_286">286</a></td>
+</tr>
+<tr>
+<td>Peach pickle, sweet</td>
+<td class="tdr"><a href="#Page_286">286</a></td>
+</tr>
+<tr>
+<td>Pear, peach or quince pickle</td>
+<td class="tdr"><a href="#Page_287">287</a></td>
+</tr>
+<tr>
+<td>Plum pickle</td>
+<td class="tdr"><a href="#Page_289">289</a></td>
+</tr>
+<tr>
+<td>Preparing pickles</td>
+<td class="tdr"><a href="#Page_258">258</a></td>
+
+</tr>
+<tr>
+<td>Ragoût pickle</td>
+<td class="tdr"><a href="#Page_291">291</a></td>
+
+</tr>
+<tr>
+<td>Spanish pickle</td>
+<td class="tdr"><a href="#Page_293">293</a></td>
+</tr>
+<tr>
+<td>Sweet pickle</td>
+<td class="tdr"><a href="#Page_287">287</a>, <a href="#Page_290">290</a></td>
+</tr>
+<tr>
+<td>Tomato pickle, (green), 3</td>
+<td class="tdr"><a href="#Page_269">269</a>, <a href="#Page_270">270</a></td>
+</tr>
+<tr>
+<td>Tomato pickle, (sweet), 3</td>
+<td class="tdr"><a href="#Page_272">272</a></td>
+</tr>
+<tr>
+<td>Tomato pickle, (ripe)</td>
+<td class="tdr"><a href="#Page_272">272</a></td>
+</tr>
+<tr>
+<td>Tomato, sauce (green), 3</td>
+<td class="tdr"><a href="#Page_270">270</a>, <a href="#Page_271">271</a></td>
+</tr>
+<tr>
+<td>Tomato, marmalade or sauce for meats</td>
+<td class="tdr"><a href="#Page_273">273</a></td>
+
+</tr>
+<tr>
+<td>Vinegar for pickle, 3</td>
+<td class="tdr"><a href="#Page_256">256</a></td>
+</tr>
+<tr>
+<td>Vinegar, for yellow pickle</td>
+<td class="tdr"><a href="#Page_257">257</a></td>
+
+</tr>
+<tr>
+<td>Walnut pickle, 4</td>
+<td class="tdr"><a href="#Page_280">280</a>, <a href="#Page_281">281</a></td>
+</tr>
+<tr>
+<td>Watermelon pickle, 4</td>
+<td class="tdr"><a href="#Page_289">289</a></td>
+</tr>
+<tr>
+<td>Watermelon pickle, sweet</td>
+<td class="tdr"><a href="#Page_288">288</a></td>
+
+</tr>
+<tr>
+<td>Yellow pickle, 7</td>
+<td class="tdr"><a href="#Page_258">258</a>-<a href="#Page_261">261</a></td>
+
+</tr>
+<tr>
+<td>Bay sauce, 2</td>
+<td class="tdr"><a href="#Page_299">299</a></td>
+
+</tr>
+<tr>
+<td>Caper sauce</td>
+<td class="tdr"><a href="#Page_302">302</a></td>
+</tr>
+<tr>
+<td>Celery vinegar</td>
+<td class="tdr"><a href="#Page_301">301</a></td>
+</tr>
+<tr>
+<td>Cucumber catsup, 4</td>
+<td class="tdr"><a href="#Page_297">297</a></td>
+
+</tr>
+<tr>
+<td>Horseradish sauce</td>
+<td class="tdr"><a href="#Page_301">301</a></td>
+
+</tr>
+<tr>
+<td>Mushroom catsup, 4</td>
+<td class="tdr"><a href="#Page_299">299</a>, <a href="#Page_300">300</a></td>
+</tr>
+<tr>
+<td>Mushroom, sauce</td>
+<td class="tdr"><a href="#Page_300">300</a></td>
+</tr>
+<tr>
+<td>Mustard, to mix</td>
+<td class="tdr"><a href="#Page_303">303</a></td>
+</tr>
+<tr>
+<td>Mustard, aromatic</td>
+<td class="tdr"><a href="#Page_303">303</a></td>
+
+</tr>
+<tr>
+<td>Pepper catsup</td>
+<td class="tdr"><a href="#Page_302">302</a></td>
+</tr>
+<tr>
+<td>Pepper, sauce</td>
+<td class="tdr"><a href="#Page_301">301</a></td>
+</tr>
+<tr>
+<td>Pepper, vinegar</td>
+<td class="tdr"><a href="#Page_302">302</a></td>
+
+</tr>
+<tr>
+<td>Tomato catsup, 2</td>
+<td class="tdr"><a href="#Page_295">295</a>, <a href="#Page_296">296</a></td>
+</tr>
+<tr>
+<td>Tartan sauce</td>
+<td class="tdr"><a href="#Page_302">302</a></td>
+</tr>
+<tr>
+<td>Tartan sauce, (Morcan's)</td>
+<td class="tdr"><a href="#Page_303">303</a>
+<span class="pagenum"><a name="Page_523" id="Page_523">523</a></span></td>
+</tr>
+<tr>
+<td>Walnut catsup, 3</td>
+<td class="tdr"><a href="#Page_298">298</a></td>
+</tr>
+<tr>
+<td>Walnut, leaves, catsup from</td>
+<td class="tdr"><a href="#Page_298">298</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">CAKE.</td>
+</tr>
+<tr>
+<td>Almond cake, 2</td>
+<td class="tdr"><a href="#Page_328">328</a></td>
+</tr>
+<tr>
+<td>Angel's cake</td>
+<td class="tdr"><a href="#Page_311">311</a></td>
+</tr>
+<tr>
+<td>Angel's bread</td>
+<td class="tdr"><a href="#Page_323">323</a></td>
+
+</tr>
+<tr>
+<td>Black cake</td>
+<td class="tdr"><a href="#Page_314">314</a>, <a href="#Page_315">315</a></td>
+</tr>
+<tr>
+<td>Brides' cake, 4</td>
+<td class="tdr"><a href="#Page_309">309</a>, <a href="#Page_310">310</a></td>
+
+</tr>
+<tr>
+<td>Capital cake</td>
+<td class="tdr"><a href="#Page_342">342</a></td>
+</tr>
+<tr>
+<td>Citron cake, 4</td>
+<td class="tdr"><a href="#Page_327">327</a>, <a href="#Page_328">328</a></td>
+</tr>
+<tr>
+<td>Cocoanut cake, 6</td>
+<td class="tdr"><a href="#Page_322">322</a>, <a href="#Page_324">324</a></td>
+</tr>
+<tr>
+<td>Chocolate cake, 5</td>
+<td class="tdr"><a href="#Page_325">325</a>, <a href="#Page_326">326</a></td>
+</tr>
+<tr>
+<td>Chocolate  jelly cake</td>
+<td class="tdr"><a href="#Page_327">327</a></td>
+</tr>
+<tr>
+<td>Corn-starch cake</td>
+<td class="tdr"><a href="#Page_313">313</a></td>
+</tr>
+<tr>
+<td>Clay cake</td>
+<td class="tdr"><a href="#Page_323">323</a></td>
+</tr>
+<tr>
+<td>Cream cake, 2</td>
+<td class="tdr"><a href="#Page_340">340</a>, <a href="#Page_341">341</a></td>
+</tr>
+<tr>
+<td>Currant cake</td>
+<td class="tdr"><a href="#Page_329">329</a></td>
+</tr>
+<tr>
+<td>Cup cake, 3</td>
+<td class="tdr"><a href="#Page_342">342</a></td>
+</tr>
+<tr>
+<td>Custard cake</td>
+<td class="tdr"><a href="#Page_344">344</a></td>
+</tr>
+<tr>
+<td>Cake</td>
+<td class="tdr"><a href="#Page_343">343</a></td>
+</tr>
+<tr>
+<td>Cake with sauce</td>
+<td class="tdr"><a href="#Page_344">344</a></td>
+</tr>
+<tr>
+<td>Cake that never fails</td>
+<td class="tdr"><a href="#Page_344">344</a></td>
+
+</tr>
+<tr>
+<td>Delicate cake, 2</td>
+<td class="tdr"><a href="#Page_312">312</a></td>
+</tr>
+<tr>
+<td>Delicious cake, 2</td>
+<td class="tdr"><a href="#Page_343">343</a></td>
+
+</tr>
+<tr>
+<td>Fruit cake, 7</td>
+<td class="tdr"><a href="#Page_316">316</a>-<a href="#Page_319">319</a></td>
+</tr>
+<tr>
+<td>Fig cake</td>
+<td class="tdr"><a href="#Page_329">329</a></td>
+
+</tr>
+<tr>
+<td>Gold cake</td>
+<td class="tdr"><a href="#Page_311">311</a></td>
+</tr>
+<tr>
+<td>Mrs. Galt's cake</td>
+<td class="tdr"><a href="#Page_345">345</a></td>
+
+</tr>
+<tr>
+<td>Jelly for cake, 2</td>
+<td class="tdr"><a href="#Page_334">334</a>, <a href="#Page_335">335</a></td>
+</tr>
+<tr>
+<td>Jelly cake, 2</td>
+<td class="tdr"><a href="#Page_335">335</a></td>
+</tr>
+<tr>
+<td>Jelly cake (lemon), 2</td>
+<td class="tdr"><a href="#Page_335">335</a>, <a href="#Page_336">336</a></td>
+</tr>
+<tr>
+<td>Jelly cake (rolled), 2</td>
+<td class="tdr"><a href="#Page_336">336</a></td>
+</tr>
+<tr>
+<td>Jelly cake, filling for</td>
+<td class="tdr"><a href="#Page_337">337</a></td>
+
+</tr>
+<tr>
+<td>Kettle cake</td>
+<td class="tdr"><a href="#Page_345">345</a></td>
+
+</tr>
+<tr>
+<td>Lady cake, 2</td>
+<td class="tdr"><a href="#Page_311">311</a>, <a href="#Page_312">312</a></td>
+</tr>
+<tr>
+<td>Lee cake, (R. E.), 2</td>
+<td class="tdr"><a href="#Page_321">321</a></td>
+</tr>
+<tr>
+<td>Leighton cake</td>
+<td class="tdr"><a href="#Page_306">306</a></td>
+</tr>
+<tr>
+<td>Lemon cake, 2</td>
+<td class="tdr"><a href="#Page_320">320</a>, <a href="#Page_321">321</a></td>
+
+</tr>
+<tr>
+<td>Mountain cake</td>
+<td class="tdr"><a href="#Page_307">307</a></td>
+</tr>
+<tr>
+<td>Mountain ash-cake</td>
+<td class="tdr"><a href="#Page_308">308</a></td>
+</tr>
+<tr>
+<td>Merry Christmas cake</td>
+<td class="tdr"><a href="#Page_312">312</a></td>
+</tr>
+<tr>
+<td>Marble cake</td>
+
+<td class="tdr"><a href="#Page_337">337</a>, <a href="#Page_339">339</a></td>
+</tr>
+<tr>
+<td>Marble, or Bismarck cake</td>
+<td class="tdr"><a href="#Page_339">339</a></td>
+
+</tr>
+<tr>
+<td>Norfolk cake</td>
+<td class="tdr"><a href="#Page_345">345</a></td>
+</tr>
+<tr>
+<td>Naples biscuit</td>
+<td class="tdr"><a href="#Page_347">347</a></td>
+
+</tr>
+<tr>
+<td>Orange cake, 3</td>
+<td class="tdr"><a href="#Page_319">319</a>, <a href="#Page_320">320</a></td>
+
+</tr>
+<tr>
+<td>Parson's cake</td>
+<td class="tdr"><a href="#Page_346">346</a></td>
+</tr>
+<tr>
+<td>Pound cake, 7</td>
+<td class="tdr"><a href="#Page_329">329</a>, <a href="#Page_331">331</a></td>
+</tr>
+<tr>
+<td>Pineapple cake</td>
+<td class="tdr"><a href="#Page_319">319</a></td>
+
+</tr>
+<tr>
+<td>Risen cake</td>
+<td class="tdr"><a href="#Page_346">346</a></td>
+</tr>
+<tr>
+<td>Rose or clouded cake</td>
+<td class="tdr"><a href="#Page_339">339</a></td>
+</tr>
+<tr>
+<td>Ruggles' cake</td>
+<td class="tdr"><a href="#Page_346">346</a></td>
+
+</tr>
+<tr>
+<td>Silver cake</td>
+<td class="tdr"><a href="#Page_310">310</a></td>
+</tr>
+<tr>
+<td>Snow cake</td>
+<td class="tdr"><a href="#Page_308">308</a></td>
+</tr>
+<tr>
+<td>Snow mountain cake</td>
+<td class="tdr"><a href="#Page_307">307</a></td>
+</tr>
+<tr>
+<td>Spice mountain cake</td>
+<td class="tdr"><a href="#Page_340">340</a></td>
+</tr>
+<tr>
+<td>Sponge cake, 2</td>
+<td class="tdr"><a href="#Page_332">332</a></td>
+</tr>
+<tr>
+<td>Sponge cake (confederate)</td>
+<td class="tdr"><a href="#Page_332">332</a></td>
+</tr>
+<tr>
+<td>Sponge cake (cream)</td>
+<td class="tdr"><a href="#Page_333">333</a></td>
+</tr>
+<tr>
+<td>Sponge cake (butter), 2</td>
+<td class="tdr"><a href="#Page_331">331</a>, <a href="#Page_332">332</a></td>
+</tr>
+<tr>
+<td>Sponge cake (extra)</td>
+<td class="tdr"><a href="#Page_333">333</a></td>
+</tr>
+<tr>
+<td>Sponge cake that never fails</td>
+<td class="tdr"><a href="#Page_333">333</a></td>
+</tr>
+<tr>
+<td>Sponge cake roll, 2</td>
+<td class="tdr"><a href="#Page_334">334</a></td>
+
+</tr>
+<tr>
+<td>Tipsy cakes</td>
+<td class="tdr"><a href="#Page_347">347</a></td>
+
+</tr>
+<tr>
+<td>Velvet cake</td>
+<td class="tdr"><a href="#Page_347">347</a></td>
+
+</tr>
+<tr>
+<td>White cake, 2</td>
+<td class="tdr"><a href="#Page_305">305</a></td>
+</tr>
+<tr>
+<td>White cake (superior)</td>
+<td class="tdr"><a href="#Page_305">305</a></td>
+</tr>
+<tr>
+<td>White mountain cake, 4</td>
+<td class="tdr"><a href="#Page_306">306</a>, <a href="#Page_307">307</a></td>
+</tr>
+<tr>
+<td>White mountainash-cake</td>
+<td class="tdr"><a href="#Page_308">308</a></td>
+</tr>
+<tr>
+<td>White fruitcake, 4</td>
+<td class="tdr"><a href="#Page_313">313</a>, <a href="#Page_314">314</a></td>
+</tr>
+<tr>
+<td>Whortleberry</td>
+<td class="tdr"><a href="#Page_347">347</a></td>
+
+</tr>
+<tr>
+<td>Icing for cakes</td>
+<td class="tdr"><a href="#Page_349">349</a></td>
+</tr>
+<tr>
+<td>Icing, 5</td>
+<td class="tdr"><a href="#Page_348">348</a>, <a href="#Page_349">349</a></td>
+</tr>
+<tr>
+<td>Icing, boiled, 2</td>
+<td class="tdr"><a href="#Page_348">348</a>, <a href="#Page_349">349</a></td>
+</tr>
+<tr>
+<td>Icing, cold</td>
+<td class="tdr"><a href="#Page_348">348</a></td>
+</tr>
+<tr>
+<td>Icing, hot</td>
+
+<td class="tdr"><a href="#Page_348">348</a>, <a href="#Page_349">349</a></td>
+
+</tr>
+<tr>
+<td>Ginger bread</td>
+<td class="tdr"><a href="#Page_350">350</a>, <a href="#Page_351">351</a></td>
+</tr>
+<tr>
+<td>Ginger bread, cup cake</td>
+<td class="tdr"><a href="#Page_351">351</a></td>
+</tr>
+<tr>
+<td>Ginger bread, lightened</td>
+<td class="tdr"><a href="#Page_351">351</a></td>
+</tr>
+<tr>
+<td>Ginger bread, risen</td>
+<td class="tdr"><a href="#Page_351">351</a></td>
+</tr>
+<tr>
+<td>Ginger bread, soft</td>
+<td class="tdr"><a href="#Page_350">350</a></td>
+</tr>
+<tr>
+<td>Ginger loaf</td>
+<td class="tdr"><a href="#Page_350">350</a></td>
+
+</tr>
+<tr>
+<td>Molasses cake, 2</td>
+<td class="tdr"><a href="#Page_351">351</a>, <a href="#Page_352">352</a></td>
+</tr>
+<tr>
+<td>Molasses, or black cake</td>
+<td class="tdr"><a href="#Page_352">352</a></td>
+</tr>
+<tr>
+<td>Molasses pound cake</td>
+<td class="tdr"><a href="#Page_352">352</a></td>
+
+</tr>
+<tr>
+<td>Small cakes</td>
+<td class="tdr"><a href="#Page_353">353</a></td>
+
+</tr>
+<tr>
+<td>Albany cakes</td>
+<td class="tdr"><a href="#Page_353">353</a></td>
+
+</tr>
+<tr>
+<td>Bonnefeadas</td>
+<td class="tdr"><a href="#Page_361">361</a></td>
+
+</tr>
+<tr>
+<td>Coffee cakes</td>
+<td class="tdr"><a href="#Page_357">357</a></td>
+</tr>
+<tr>
+<td>Cookies</td>
+<td class="tdr"><a href="#Page_358">358</a></td>
+</tr>
+<tr>
+<td>Cinnamon cakes, 2</td>
+<td class="tdr"><a href="#Page_357">357</a></td>
+</tr>
+<tr>
+<td>Coffee cakes</td>
+<td class="tdr"><a href="#Page_357">357</a></td>
+</tr>
+<tr>
+<td>Cream cakes</td>
+<td class="tdr"><a href="#Page_354">354</a></td>
+</tr>
+<tr>
+<td>Crullers</td>
+<td class="tdr"><a href="#Page_359">359</a></td>
+
+</tr>
+<tr>
+<td>Delicate tea cakes, 2</td>
+<td class="tdr"><a href="#Page_360">360</a></td>
+</tr>
+<tr>
+<td>Delicious small cakes</td>
+<td class="tdr"><a href="#Page_361">361</a></td>
+</tr>
+<tr>
+<td>Dimples</td>
+<td class="tdr"><a href="#Page_362">362</a></td>
+</tr>
+<tr>
+<td>Drop cakes</td>
+<td class="tdr"><a href="#Page_353">353</a></td>
+
+</tr>
+<tr>
+<td>Ginger cakes, 2</td>
+<td class="tdr"><a href="#Page_362">362</a>, <a href="#Page_363">363</a></td>
+</tr>
+<tr>
+<td>Ginger cakes, (drop)</td>
+<td class="tdr"><a href="#Page_364">364</a></td>
+</tr>
+<tr>
+<td>Ginger cakes, (cheap)</td>
+<td class="tdr"><a href="#Page_363">363</a></td>
+</tr>
+<tr>
+<td>Ginger bunns</td>
+<td class="tdr"><a href="#Page_363">363</a></td>
+</tr>
+<tr>
+<td>Ginger snaps, 2</td>
+<td class="tdr"><a href="#Page_363">363</a>, <a href="#Page_364">364</a></td>
+</tr>
+<tr>
+<td>Gloucester cakes</td>
+<td class="tdr"><a href="#Page_359">359</a></td>
+
+</tr>
+<tr>
+<td>Holmcroft</td>
+<td class="tdr"><a href="#Page_358">358</a></td>
+
+</tr>
+<tr>
+<td>Jumbles, 3</td>
+<td class="tdr"><a href="#Page_356">356</a></td>
+</tr>
+<tr>
+<td>Jumbles (Jackson)</td>
+<td class="tdr"><a href="#Page_356">356</a></td>
+</tr>
+<tr>
+<td>Jumbles (lemon)</td>
+<td class="tdr"><a href="#Page_361">361</a></td>
+
+</tr>
+<tr>
+<td>Macaroons</td>
+<td class="tdr"><a href="#Page_356">356</a></td>
+</tr>
+<tr>
+<td>Marguerites, 3</td>
+<td class="tdr"><a href="#Page_354">354</a>, <a href="#Page_355">355</a></td>
+</tr>
+<tr>
+<td>Molasses cakes</td>
+<td class="tdr"><a href="#Page_364">364</a></td>
+
+</tr>
+<tr>
+<td>Nothings</td>
+<td class="tdr"><a href="#Page_358">358</a></td>
+
+</tr>
+<tr>
+<td>Scotch cakes</td>
+<td class="tdr"><a href="#Page_353">353</a>
+<span class="pagenum"><a name="Page_524" id="Page_524">524</a></span></td>
+</tr>
+<tr>
+<td>Strawberry cakes</td>
+<td class="tdr"><a href="#Page_357">357</a></td>
+</tr>
+<tr>
+<td>Sugar cakes</td>
+<td class="tdr"><a href="#Page_358">358</a></td>
+</tr>
+<tr>
+<td>Shrewsbury cakes</td>
+<td class="tdr"><a href="#Page_355">355</a></td>
+</tr>
+<tr>
+<td>Sweet crackers</td>
+<td class="tdr"><a href="#Page_353">353</a></td>
+</tr>
+<tr>
+<td>Spice nuts</td>
+<td class="tdr"><a href="#Page_364">364</a></td>
+</tr>
+<tr>
+<td>Tea cakes, 2</td>
+<td class="tdr"><a href="#Page_359">359</a>, <a href="#Page_360">360</a></td>
+</tr>
+<tr>
+<td>Tartaric cakes</td>
+<td class="tdr"><a href="#Page_360">360</a></td>
+</tr>
+<tr>
+<td>Wafers, 2</td>
+<td class="tdr"><a href="#Page_362">362</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">PUDDINGS.</td>
+</tr>
+<tr>
+<td>Apple pudding, 5</td>
+<td class="tdr"><a href="#Page_376">376</a></td>
+</tr>
+<tr>
+<td>Apple charlotte</td>
+<td class="tdr"><a href="#Page_377">377</a></td>
+</tr>
+<tr>
+<td>Apple custard</td>
+<td class="tdr"><a href="#Page_378">378</a></td>
+</tr>
+<tr>
+<td>Apple custard pudding</td>
+<td class="tdr"><a href="#Page_377">377</a></td>
+</tr>
+<tr>
+<td>Apple méringue, 2</td>
+<td class="tdr"><a href="#Page_377">377</a></td>
+</tr>
+<tr>
+<td>Apple dumplings</td>
+<td class="tdr"><a href="#Page_373">373</a></td>
+</tr>
+<tr>
+<td>Apple roll (baked)</td>
+<td class="tdr"><a href="#Page_377">377</a></td>
+</tr>
+<tr>
+<td>Almond pudding</td>
+<td class="tdr"><a href="#Page_381">381</a></td>
+</tr>
+<tr>
+<td>Amherst pudding</td>
+<td class="tdr"><a href="#Page_370">370</a></td>
+</tr>
+<tr>
+<td>Arrowroot pudding</td>
+<td class="tdr"><a href="#Page_389">389</a></td>
+</tr>
+<tr>
+<td>Batter pudding</td>
+<td class="tdr"><a href="#Page_398">398</a></td>
+</tr>
+<tr>
+<td>Balloons</td>
+<td class="tdr"><a href="#Page_398">398</a></td>
+</tr>
+<tr>
+<td>Bread pudding</td>
+<td class="tdr"><a href="#Page_390">390</a></td>
+</tr>
+<tr>
+<td>Boiled bread pudding, 2</td>
+<td class="tdr"><a href="#Page_372">372</a></td>
+</tr>
+<tr>
+<td>Boiled pudding of acid fruit</td>
+<td class="tdr"><a href="#Page_371">371</a></td>
+
+</tr>
+<tr>
+<td>Boiled sweetmeat pudding</td>
+<td class="tdr"><a href="#Page_372">372</a></td>
+
+</tr>
+<tr>
+<td>Boiled molasses pudding</td>
+<td class="tdr"><a href="#Page_373">373</a></td>
+
+</tr>
+<tr>
+<td>Boiled pudding, 2</td>
+<td class="tdr"><a href="#Page_370">370</a>, <a href="#Page_372">372</a></td>
+
+</tr>
+<tr>
+<td>Boiled dumplings, paste for</td>
+<td class="tdr"><a href="#Page_373">373</a></td>
+</tr>
+<tr>
+<td>Cake pudding</td>
+<td class="tdr"><a href="#Page_387">387</a></td>
+</tr>
+<tr>
+<td>Caramel pudding</td>
+<td class="tdr"><a href="#Page_383">383</a></td>
+</tr>
+<tr>
+<td>Citron pudding, 2</td>
+<td class="tdr"><a href="#Page_378">378</a></td>
+</tr>
+<tr>
+<td>Cocoanut pudding, 5</td>
+<td class="tdr"><a href="#Page_381">381</a>, <a href="#Page_382">382</a></td>
+</tr>
+<tr>
+<td>Chocolate pudding, 2</td>
+<td class="tdr"><a href="#Page_382">382</a>, <a href="#Page_383">383</a></td>
+</tr>
+<tr>
+<td>Cherry pudding</td>
+<td class="tdr"><a href="#Page_371">371</a></td>
+</tr>
+<tr>
+<td>Cheese-cake pudding</td>
+<td class="tdr"><a href="#Page_388">388</a></td>
+</tr>
+<tr>
+<td>Cracker pudding</td>
+<td class="tdr"><a href="#Page_392">392</a></td>
+</tr>
+<tr>
+<td>Cream pudding</td>
+<td class="tdr"><a href="#Page_395">395</a></td>
+</tr>
+<tr>
+<td>Currant pudding</td>
+<td class="tdr"><a href="#Page_375">375</a></td>
+</tr>
+<tr>
+<td>Custard pudding</td>
+<td class="tdr"><a href="#Page_390">390</a></td>
+</tr>
+<tr>
+<td>Cottage pudding</td>
+<td class="tdr"><a href="#Page_396">396</a></td>
+</tr>
+<tr>
+<td>Delicious pudding</td>
+<td class="tdr"><a href="#Page_398">398</a></td>
+
+</tr>
+<tr>
+<td>Delicious hasty pudding</td>
+<td class="tdr"><a href="#Page_397">397</a></td>
+</tr>
+<tr>
+<td>Eve's pudding</td>
+<td class="tdr"><a href="#Page_374">374</a></td>
+</tr>
+<tr>
+<td>Economical pudding</td>
+<td class="tdr"><a href="#Page_400">400</a></td>
+</tr>
+<tr>
+<td>Extra fine pudding</td>
+<td class="tdr"><a href="#Page_399">399</a></td>
+</tr>
+<tr>
+<td>Fruit pudding</td>
+<td class="tdr"><a href="#Page_374">374</a>, <a href="#Page_391">391</a></td>
+</tr>
+<tr>
+<td>French pudding</td>
+<td class="tdr"><a href="#Page_391">391</a></td>
+</tr>
+<tr>
+<td>Feather pudding</td>
+<td class="tdr"><a href="#Page_397">397</a></td>
+</tr>
+<tr>
+<td>Irish potato pudding</td>
+<td class="tdr"><a href="#Page_394">394</a></td>
+</tr>
+<tr>
+<td>Indian pudding</td>
+<td class="tdr"><a href="#Page_399">399</a></td>
+</tr>
+<tr>
+<td>Jelly roll</td>
+<td class="tdr"><a href="#Page_387">387</a></td>
+</tr>
+<tr>
+<td>Lemon pudding, 4</td>
+<td class="tdr"><a href="#Page_380">380</a></td>
+</tr>
+<tr>
+<td>Lemon méringue, 2</td>
+<td class="tdr"><a href="#Page_381">381</a></td>
+</tr>
+<tr>
+<td>Molasses pudding, 3</td>
+<td class="tdr"><a href="#Page_395">395</a>, <a href="#Page_396">396</a></td>
+</tr>
+<tr>
+<td>Marrow pudding</td>
+<td class="tdr"><a href="#Page_392">392</a></td>
+</tr>
+<tr>
+<td>Original pudding, 2</td>
+<td class="tdr"><a href="#Page_369">369</a>, <a href="#Page_392">392</a></td>
+</tr>
+<tr>
+<td>Orange pudding, 4</td>
+<td class="tdr"><a href="#Page_378">378</a>, <a href="#Page_379">379</a></td>
+</tr>
+<tr>
+<td>One egg pudding</td>
+<td class="tdr"><a href="#Page_398">398</a></td>
+</tr>
+<tr>
+<td>Peach dumplings</td>
+<td class="tdr"><a href="#Page_375">375</a></td>
+</tr>
+<tr>
+<td>Penny pudding</td>
+<td class="tdr"><a href="#Page_400">400</a></td>
+</tr>
+<tr>
+<td>Plain pudding</td>
+<td class="tdr"><a href="#Page_401">401</a></td>
+</tr>
+<tr>
+<td>Plum pudding, 4</td>
+<td class="tdr"><a href="#Page_365">365</a>-<a href="#Page_368">368</a></td>
+
+</tr>
+<tr>
+<td>Plum pudding, Christmas</td>
+<td class="tdr"><a href="#Page_368">368</a></td>
+
+</tr>
+<tr>
+<td>Plum pudding, economical, 2</td>
+<td class="tdr"><a href="#Page_369">369</a></td>
+
+</tr>
+<tr>
+<td>Plum pudding, English</td>
+<td class="tdr"><a href="#Page_367">367</a></td>
+
+</tr>
+<tr>
+<td>Plum pudding, rich</td>
+<td class="tdr"><a href="#Page_367">367</a></td>
+
+</tr>
+<tr>
+<td>Plum pudding, simpler kind of</td>
+<td class="tdr"><a href="#Page_369">369</a></td>
+</tr>
+<tr>
+<td>Poor man's pudding</td>
+<td class="tdr"><a href="#Page_400">400</a></td>
+</tr>
+<tr>
+<td>Puff pudding</td>
+<td class="tdr"><a href="#Page_400">400</a></td>
+</tr>
+<tr>
+<td>Preserve pudding</td>
+<td class="tdr"><a href="#Page_387">387</a></td>
+</tr>
+<tr>
+<td>Pudding without milk or eggs</td>
+<td class="tdr"><a href="#Page_382">382</a></td>
+</tr>
+<tr>
+<td>Queen of puddings, 5</td>
+<td class="tdr"><a href="#Page_383">383</a>-<a href="#Page_385">385</a></td>
+</tr>
+<tr>
+<td>Raspberry pudding</td>
+<td class="tdr"><a href="#Page_375">375</a></td>
+</tr>
+<tr>
+<td>Rice pudding, 3</td>
+<td class="tdr"><a href="#Page_393">393</a>, <a href="#Page_394">394</a></td>
+</tr>
+<tr>
+<td>Sago pudding</td>
+
+<td class="tdr"><a href="#Page_389">389</a>, <a href="#Page_390">390</a></td>
+</tr>
+<tr>
+<td>Sippet pudding</td>
+<td class="tdr"><a href="#Page_390">390</a></td>
+</tr>
+<tr>
+<td>Snow pudding, 3</td>
+<td class="tdr"><a href="#Page_386">386</a>, <a href="#Page_387">387</a></td>
+</tr>
+<tr>
+<td>Snowball pudding</td>
+<td class="tdr"><a href="#Page_396">396</a></td>
+</tr>
+<tr>
+<td>Sweet potato</td>
+<td class="tdr"><a href="#Page_394">394</a>, <a href="#Page_395">395</a></td>
+
+</tr>
+<tr>
+<td>Sweet potato, roll</td>
+<td class="tdr"><a href="#Page_372">372</a></td>
+</tr>
+<tr>
+<td>Suet pudding, 2</td>
+<td class="tdr"><a href="#Page_373">373</a></td>
+
+</tr>
+<tr>
+<td>Suet dumplings</td>
+<td class="tdr"><a href="#Page_374">374</a></td>
+</tr>
+<tr>
+<td>Steam pudding</td>
+<td class="tdr"><a href="#Page_370">370</a></td>
+</tr>
+<tr>
+<td>Superior pudding</td>
+<td class="tdr"><a href="#Page_399">399</a></td>
+</tr>
+<tr>
+<td>Sweetmeat pudding, 2</td>
+<td class="tdr"><a href="#Page_388">388</a></td>
+</tr>
+<tr>
+<td>Mrs. Spence's pudding</td>
+<td class="tdr"><a href="#Page_391">391</a></td>
+</tr>
+<tr>
+<td>Tapioca pudding</td>
+<td class="tdr"><a href="#Page_385">385</a></td>
+
+</tr>
+<tr>
+<td>Tapioca with apples</td>
+<td class="tdr"><a href="#Page_386">386</a></td>
+</tr>
+<tr>
+<td>Teacup pudding</td>
+<td class="tdr"><a href="#Page_391">391</a></td>
+</tr>
+<tr>
+<td>Texas pudding</td>
+<td class="tdr"><a href="#Page_396">396</a></td>
+</tr>
+<tr>
+<td>Thickened milk pudding</td>
+<td class="tdr"><a href="#Page_347">347</a></td>
+</tr>
+<tr>
+<td>Transparent pudding</td>
+<td class="tdr"><a href="#Page_388">388</a>, <a href="#Page_389">389</a></td>
+</tr>
+<tr>
+<td>Troy pudding</td>
+<td class="tdr"><a href="#Page_371">371</a></td>
+</tr>
+<tr>
+<td>Tyler pudding</td>
+<td class="tdr"><a href="#Page_395">395</a></td>
+</tr>
+<tr>
+<td>Virginia pudding</td>
+<td class="tdr"><a href="#Page_398">398</a></td>
+</tr>
+<tr>
+<td>Washington pudding</td>
+<td class="tdr"><a href="#Page_397">397</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">PUDDING SAUCES.</td>
+</tr>
+<tr>
+<td>Brandy sauce</td>
+<td class="tdr"><a href="#Page_402">402</a></td>
+</tr>
+<tr>
+<td>Cold sauce, 3</td>
+<td class="tdr"><a href="#Page_403">403</a></td>
+</tr>
+<tr>
+<td>French sauce</td>
+<td class="tdr"><a href="#Page_402">402</a></td>
+</tr>
+<tr>
+<td>Lemon sauce</td>
+<td class="tdr"><a href="#Page_403">403</a></td>
+</tr>
+<tr>
+<td>Molasses sauce</td>
+<td class="tdr"><a href="#Page_404">404</a></td>
+</tr>
+<tr>
+<td>Nice sauce</td>
+<td class="tdr"><a href="#Page_402">402</a></td>
+</tr>
+<tr>
+<td>Rich sauce</td>
+<td class="tdr"><a href="#Page_403">403</a></td>
+</tr>
+<tr>
+<td>Sauce for pudding, 3</td>
+<td class="tdr"><a href="#Page_402">402</a>, <a href="#Page_403">403</a></td>
+
+</tr>
+<tr>
+<td>Sauce for boiled pastry</td>
+<td class="tdr"><a href="#Page_404">404</a></td>
+</tr>
+<tr>
+<td>Wine sauce, 3</td>
+<td class="tdr"><a href="#Page_400">400</a>
+<span class="pagenum"><a name="Page_525" id="Page_525">525</a></span></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">PASTRY.</td>
+</tr>
+<tr>
+<td>Apple pie, 1, 2, 3</td>
+<td class="tdr"><a href="#Page_409">409</a>, <a href="#Page_410">410</a></td>
+
+</tr>
+<tr>
+<td>Blackberry pie</td>
+<td class="tdr"><a href="#Page_410">410</a></td>
+
+</tr>
+<tr>
+<td>Cherry pie</td>
+<td class="tdr"><a href="#Page_409">409</a></td>
+</tr>
+<tr>
+<td>Cream pie, 1, 2</td>
+<td class="tdr"><a href="#Page_412">412</a></td>
+</tr>
+<tr>
+<td>Currant pie</td>
+<td class="tdr"><a href="#Page_409">409</a></td>
+</tr>
+<tr>
+<td>Custard pie</td>
+<td class="tdr"><a href="#Page_413">413</a></td>
+</tr>
+<tr>
+<td>Cream tarts</td>
+<td class="tdr"><a href="#Page_415">415</a></td>
+</tr>
+<tr>
+<td>Cheese cakes, almond, 1, 2</td>
+<td class="tdr"><a href="#Page_415">415</a></td>
+</tr>
+<tr>
+<td>Cheese cakes, cornstarch</td>
+<td class="tdr"><a href="#Page_414">414</a></td>
+</tr>
+<tr>
+<td>Cheese cakes, lemon</td>
+<td class="tdr"><a href="#Page_414">414</a></td>
+
+</tr>
+<tr>
+<td>Damson pie</td>
+<td class="tdr"><a href="#Page_408">408</a></td>
+
+</tr>
+<tr>
+<td>Gooseberry pie</td>
+<td class="tdr"><a href="#Page_410">410</a></td>
+
+</tr>
+<tr>
+<td>Lemon pie, 1, 2, 3, 4</td>
+<td class="tdr"><a href="#Page_406">406</a></td>
+</tr>
+<tr>
+<td>Lemon cream pie</td>
+<td class="tdr"><a href="#Page_406">406</a></td>
+</tr>
+<tr>
+<td>Lemon tarts</td>
+<td class="tdr"><a href="#Page_415">415</a></td>
+
+</tr>
+<tr>
+<td>Mince meat, 1, 2, 3, 4</td>
+<td class="tdr"><a href="#Page_411">411</a>, <a href="#Page_412">412</a></td>
+</tr>
+<tr>
+<td>Molasses pie, 1, 2</td>
+<td class="tdr"><a href="#Page_413">413</a>, <a href="#Page_414">414</a></td>
+
+</tr>
+<tr>
+<td>Orange pie, 1, 2, 3</td>
+<td class="tdr"><a href="#Page_407">407</a></td>
+
+</tr>
+<tr>
+<td>Pastry, 1, 2, 3</td>
+<td class="tdr"><a href="#Page_405">405</a></td>
+</tr>
+<tr>
+<td>Puff paste</td>
+<td class="tdr"><a href="#Page_405">405</a></td>
+</tr>
+<tr>
+<td>Peach pie</td>
+<td class="tdr"><a href="#Page_408">408</a></td>
+</tr>
+<tr>
+<td>Peach méringue pie</td>
+<td class="tdr"><a href="#Page_407">407</a></td>
+</tr>
+<tr>
+<td>Potato pie (sliced)</td>
+<td class="tdr"><a href="#Page_411">411</a></td>
+</tr>
+<tr>
+<td>Potato pie (sweet)</td>
+<td class="tdr"><a href="#Page_411">411</a></td>
+</tr>
+<tr>
+<td>Prune pie</td>
+<td class="tdr"><a href="#Page_408">408</a></td>
+</tr>
+<tr>
+<td>Prune tarts</td>
+<td class="tdr"><a href="#Page_415">415</a></td>
+
+</tr>
+<tr>
+<td>Rhubarb pie</td>
+<td class="tdr"><a href="#Page_411">411</a></td>
+
+</tr>
+<tr>
+<td>Soda cracker pie</td>
+<td class="tdr"><a href="#Page_413">413</a></td>
+</tr>
+<tr>
+<td>Silver pie</td>
+<td class="tdr"><a href="#Page_413">413</a></td>
+</tr>
+<tr>
+<td>Sugar pie</td>
+<td class="tdr"><a href="#Page_413">413</a></td>
+</tr>
+<tr>
+<td>Strawberry shortcake</td>
+<td class="tdr"><a href="#Page_408">408</a></td>
+
+</tr>
+<tr>
+<td>Washington pie</td>
+<td class="tdr"><a href="#Page_413">413</a></td>
+</tr>
+<tr>
+<td>Whortleberry pie</td>
+<td class="tdr"><a href="#Page_410">410</a></td>
+</tr>
+<tr>
+<td>Fritters (Bell)</td>
+<td class="tdr"><a href="#Page_416">416</a></td>
+</tr>
+<tr>
+<td>Fritters (French)</td>
+<td class="tdr"><a href="#Page_416">416</a></td>
+</tr>
+<tr>
+<td>Fritters (made with yeast)</td>
+<td class="tdr"><a href="#Page_416">416</a></td>
+
+</tr>
+<tr>
+<td>Pancakes (common)</td>
+<td class="tdr"><a href="#Page_417">417</a></td>
+</tr>
+<tr>
+<td>Pancakes (quire of paper)</td>
+<td class="tdr"><a href="#Page_417">417</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">JELLIES, BLANC-MANGE,
+CHARLOTTE RUSSE,<br />BAKED
+CUSTARDS, CREAMS, ETC.</td>
+</tr>
+<tr>
+<td>Jelly (calves' feet)</td>
+<td class="tdr"><a href="#Page_419">419</a></td>
+</tr>
+<tr>
+<td>Jelly, cream</td>
+<td class="tdr"><a href="#Page_421">421</a></td>
+</tr>
+<tr>
+<td>Jelly, crystal</td>
+<td class="tdr"><a href="#Page_420">420</a></td>
+</tr>
+<tr>
+<td>Jelly, gelatine, 2</td>
+<td class="tdr"><a href="#Page_420">420</a></td>
+</tr>
+<tr>
+<td>Jelly, gelatine, without straining</td>
+<td class="tdr"><a href="#Page_420">420</a></td>
+</tr>
+<tr>
+<td>Jelly, gelatine, without eggs or boiling</td>
+<td class="tdr"><a href="#Page_421">421</a></td>
+</tr>
+<tr>
+<td>Jelly without boiling</td>
+<td class="tdr"><a href="#Page_421">421</a></td>
+</tr>
+<tr>
+<td>Jelly (stock)</td>
+<td class="tdr"><a href="#Page_419">419</a></td>
+
+</tr>
+<tr>
+<td>Blanc-mange, 4</td>
+<td class="tdr"><a href="#Page_421">421</a>, <a href="#Page_422">422</a></td>
+</tr>
+<tr>
+<td>Blanc-mange (arrowroot)</td>
+<td class="tdr"><a href="#Page_422">422</a></td>
+</tr>
+<tr>
+<td>Blanc-mange (coffee)</td>
+<td class="tdr"><a href="#Page_423">423</a></td>
+</tr>
+<tr>
+<td>Blanc-mange (chocolate)</td>
+<td class="tdr"><a href="#Page_423">423</a></td>
+</tr>
+<tr>
+<td>Blanc-mange (custard)</td>
+<td class="tdr"><a href="#Page_422">422</a></td>
+
+</tr>
+<tr>
+<td>Charlotte russe, 6</td>
+<td class="tdr"><a href="#Page_423">423</a>, <a href="#Page_424">424</a></td>
+</tr>
+<tr>
+<td>Charlotte russe (strawberry)</td>
+<td class="tdr"><a href="#Page_424">424</a></td>
+
+</tr>
+<tr>
+<td>Baked custard, 3</td>
+<td class="tdr"><a href="#Page_425">425</a></td>
+
+</tr>
+<tr>
+<td>Apples (baked)</td>
+<td class="tdr"><a href="#Page_429">429</a></td>
+</tr>
+<tr>
+<td>Apple compote</td>
+<td class="tdr"><a href="#Page_429">429</a></td>
+</tr>
+<tr>
+<td>Apple float</td>
+<td class="tdr"><a href="#Page_428">428</a></td>
+</tr>
+<tr>
+<td>Apples (nice dessert of)</td>
+<td class="tdr"><a href="#Page_429">429</a></td>
+</tr>
+<tr>
+<td>Apples (nice plain dessert of)</td>
+<td class="tdr"><a href="#Page_429">429</a></td>
+</tr>
+<tr>
+<td>Apples (iced)</td>
+<td class="tdr"><a href="#Page_430">430</a></td>
+</tr>
+<tr>
+<td>Apples (nice preparation of)</td>
+<td class="tdr"><a href="#Page_429">429</a></td>
+</tr>
+<tr>
+<td>Apple snow</td>
+<td class="tdr"><a href="#Page_428">428</a></td>
+
+</tr>
+<tr>
+<td>Bonny clabber</td>
+<td class="tdr"><a href="#Page_428">428</a></td>
+
+</tr>
+<tr>
+<td>Cream (Bavarian), 2</td>
+<td class="tdr"><a href="#Page_426">426</a></td>
+</tr>
+<tr>
+<td>Cream, Italian</td>
+<td class="tdr"><a href="#Page_426">426</a></td>
+</tr>
+<tr>
+<td>Cream, Russian</td>
+<td class="tdr"><a href="#Page_426">426</a></td>
+</tr>
+<tr>
+<td>Cream, Spanish, 2</td>
+<td class="tdr"><a href="#Page_425">425</a>, <a href="#Page_426">426</a></td>
+</tr>
+<tr>
+<td>Cream, Tapioca, 2</td>
+<td class="tdr"><a href="#Page_427">427</a></td>
+
+</tr>
+<tr>
+<td>Float</td>
+<td class="tdr"><a href="#Page_428">428</a></td>
+
+</tr>
+<tr>
+<td>Lemon froth</td>
+<td class="tdr"><a href="#Page_427">427</a></td>
+
+</tr>
+<tr>
+<td>Slip</td>
+<td class="tdr"><a href="#Page_428">428</a></td>
+</tr>
+<tr>
+<td>Syllabub</td>
+<td class="tdr"><a href="#Page_427">427</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">ICE-CREAM.</td>
+</tr>
+<tr>
+<td>Bisque ice-cream</td>
+<td class="tdr"><a href="#Page_437">437</a></td>
+</tr>
+<tr>
+<td>Buttermilk ice-cream</td>
+<td class="tdr"><a href="#Page_437">437</a></td>
+
+</tr>
+<tr>
+<td>Caramel ice-cream</td>
+<td class="tdr"><a href="#Page_435">435</a></td>
+</tr>
+<tr>
+<td>Caramel ice-cream (Norvell House)</td>
+<td class="tdr"><a href="#Page_435">435</a></td>
+</tr>
+<tr>
+<td>Cocoanut ice-cream, 3</td>
+<td class="tdr"><a href="#Page_436">436</a></td>
+</tr>
+<tr>
+<td>Chocolate ice-cream</td>
+<td class="tdr"><a href="#Page_435">435</a>, <a href="#Page_436">436</a></td>
+
+</tr>
+<tr>
+<td>Gelatine ice-cream</td>
+<td class="tdr"><a href="#Page_436">436</a></td>
+
+</tr>
+<tr>
+<td>Ice-cream, 3</td>
+<td class="tdr"><a href="#Page_432">432</a></td>
+</tr>
+<tr>
+<td>Ice-cream (without cream)</td>
+<td class="tdr"><a href="#Page_437">437</a></td>
+
+</tr>
+<tr>
+<td>Lemon ice-cream</td>
+<td class="tdr"><a href="#Page_432">432</a></td>
+
+</tr>
+<tr>
+<td>Orange ice-cream</td>
+<td class="tdr"><a href="#Page_433">433</a></td>
+
+</tr>
+<tr>
+<td>Peach ice-cream</td>
+<td class="tdr"><a href="#Page_433">433</a></td>
+</tr>
+<tr>
+<td>Pineapple ice-cream</td>
+<td class="tdr"><a href="#Page_434">434</a></td>
+
+</tr>
+<tr>
+<td>Strawberry ice-cream</td>
+<td class="tdr"><a href="#Page_433">433</a></td>
+
+</tr>
+<tr>
+<td>Vanilla ice-cream</td>
+<td class="tdr"><a href="#Page_434">434</a></td>
+
+</tr>
+<tr>
+<td>White ice-cream</td>
+<td class="tdr"><a href="#Page_436">436</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2"><i>Frozen Custards.</i></td>
+</tr>
+<tr>
+<td>Bisque</td>
+<td class="tdr"><a href="#Page_438">438</a></td>
+
+</tr>
+<tr>
+<td>Caramel custard</td>
+<td class="tdr"><a href="#Page_437">437</a></td>
+
+</tr>
+<tr>
+<td>Frozen custard, 2</td>
+<td class="tdr"><a href="#Page_437">437</a>, <a href="#Page_438">438</a></td>
+</tr>
+<tr>
+<td>Frozen pudding</td>
+<td class="tdr"><a href="#Page_438">438</a></td>
+
+</tr>
+<tr>
+<td>Plumbière</td>
+<td class="tdr"><a href="#Page_438">438</a></td>
+</tr>
+<tr>
+<td>Plum pudding glacé</td>
+<td class="tdr"><a href="#Page_438">438</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2"><i>Sherbet.</i></td>
+</tr>
+<tr>
+<td>Cream sherbet</td>
+<td class="tdr"><a href="#Page_439">439</a></td>
+
+</tr>
+<tr>
+<td>Lemon sherbet, 4</td>
+<td class="tdr"><a href="#Page_439">439</a></td>
+
+</tr>
+<tr>
+<td>Orange sherbet</td>
+<td class="tdr"><a href="#Page_439">439</a>
+<span class="pagenum"><a name="Page_526" id="Page_526">526</a></span></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2"><i>Water Ices.</i></td>
+</tr>
+<tr>
+<td>Citron ice</td>
+<td class="tdr"><a href="#Page_441">441</a></td>
+</tr>
+<tr>
+<td>Gelatine ice</td>
+<td class="tdr"><a href="#Page_441">441</a></td>
+</tr>
+<tr>
+<td>Orange ice, 2</td>
+<td class="tdr"><a href="#Page_440">440</a></td>
+</tr>
+<tr>
+<td>Pineapple ice, 3</td>
+<td class="tdr"><a href="#Page_440">440</a>, <a href="#Page_441">441</a></td>
+</tr>
+<tr>
+<td>Raspberry ice</td>
+<td class="tdr"><a href="#Page_441">441</a></td>
+</tr>
+<tr>
+<td>Watermelon ice</td>
+<td class="tdr"><a href="#Page_441">441</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2"><i>Fruit Desserts.</i></td>
+</tr>
+<tr>
+<td>Ambrosia, 2</td>
+<td class="tdr"><a href="#Page_442">442</a></td>
+</tr>
+<tr>
+<td>Cantaleupes</td>
+<td class="tdr"><a href="#Page_442">442</a></td>
+</tr>
+<tr>
+<td>Peaches and cream</td>
+<td class="tdr"><a href="#Page_442">442</a></td>
+</tr>
+<tr>
+<td>Pineapple</td>
+<td class="tdr"><a href="#Page_442">442</a></td>
+</tr>
+<tr>
+<td>Strawberries</td>
+<td class="tdr"><a href="#Page_443">443</a></td>
+</tr>
+<tr>
+<td>Watermelons</td>
+<td class="tdr"><a href="#Page_442">442</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">PRESERVES AND FRUIT JELLIES.</td>
+</tr>
+<tr>
+<td>Apples (preserved for winter use)</td>
+<td class="tdr"><a href="#Page_450">450</a></td>
+</tr>
+<tr>
+<td>Apple mange</td>
+<td class="tdr"><a href="#Page_450">450</a></td>
+
+</tr>
+<tr>
+<td>Apple preserves (crab)</td>
+<td class="tdr"><a href="#Page_450">450</a></td>
+</tr>
+<tr>
+<td>Cherry preserves</td>
+<td class="tdr"><a href="#Page_451">451</a></td>
+</tr>
+<tr>
+<td>Candied fruit</td>
+<td class="tdr"><a href="#Page_454">454</a></td>
+</tr>
+<tr>
+<td>Damson preserves</td>
+<td class="tdr"><a href="#Page_451">451</a></td>
+</tr>
+<tr>
+<td>Fig preserves</td>
+<td class="tdr"><a href="#Page_452">452</a></td>
+</tr>
+<tr>
+<td>Fox grape preserves</td>
+<td class="tdr"><a href="#Page_451">451</a></td>
+</tr>
+<tr>
+<td>Fruit (putting up)</td>
+<td class="tdr"><a href="#Page_453">453</a></td>
+</tr>
+<tr>
+<td>Lemon preserves</td>
+<td class="tdr"><a href="#Page_448">448</a></td>
+
+</tr>
+<tr>
+<td>Lemon preserves (sliced)</td>
+<td class="tdr"><a href="#Page_447">447</a></td>
+
+</tr>
+<tr>
+<td>Lemon marmalade</td>
+<td class="tdr"><a href="#Page_448">448</a></td>
+
+</tr>
+<tr>
+<td>Lemon conserves</td>
+<td class="tdr"><a href="#Page_454">454</a></td>
+</tr>
+<tr>
+<td>Muskmelon preserves (ripe)</td>
+<td class="tdr"><a href="#Page_446">446</a></td>
+</tr>
+<tr>
+<td>Orange preserves</td>
+<td class="tdr"><a href="#Page_446">446</a></td>
+
+</tr>
+<tr>
+<td>Orange marmalade, 2</td>
+<td class="tdr"><a href="#Page_447">447</a></td>
+
+</tr>
+<tr>
+<td>Orange conserves</td>
+<td class="tdr"><a href="#Page_454">454</a></td>
+</tr>
+<tr>
+<td>Peach preserves, 2</td>
+<td class="tdr"><a href="#Page_448">448</a>, <a href="#Page_449">449</a></td>
+
+</tr>
+<tr>
+<td>Peach marmalade</td>
+<td class="tdr"><a href="#Page_449">449</a></td>
+
+</tr>
+<tr>
+<td>Peach (brandy), 2</td>
+<td class="tdr"><a href="#Page_449">449</a>, <a href="#Page_450">450</a></td>
+
+</tr>
+<tr>
+<td>Peach conserves</td>
+<td class="tdr"><a href="#Page_454">454</a></td>
+</tr>
+<tr>
+<td>Pear preserves</td>
+<td class="tdr"><a href="#Page_450">450</a></td>
+</tr>
+<tr>
+<td>Pineapple preserves</td>
+<td class="tdr"><a href="#Page_446">446</a></td>
+</tr>
+<tr>
+<td>Quince jam</td>
+<td class="tdr"><a href="#Page_451">451</a></td>
+</tr>
+<tr>
+<td>Raspberry jam</td>
+<td class="tdr"><a href="#Page_452">452</a></td>
+</tr>
+<tr>
+<td>Sweetmeat preserves</td>
+<td class="tdr"><a href="#Page_444">444</a></td>
+</tr>
+<tr>
+<td>Strawberry preserves</td>
+<td class="tdr"><a href="#Page_452">452</a></td>
+
+</tr>
+<tr>
+<td>Strawberry jam</td>
+<td class="tdr"><a href="#Page_452">452</a></td>
+</tr>
+<tr>
+<td>Syrup (golden)</td>
+<td class="tdr"><a href="#Page_454">454</a></td>
+</tr>
+<tr>
+<td>Tomato preserves</td>
+<td class="tdr"><a href="#Page_453">453</a></td>
+
+</tr>
+<tr>
+<td>Tomato sweetmeats</td>
+<td class="tdr"><a href="#Page_453">453</a></td>
+</tr>
+<tr>
+<td>Watermelon marmalade</td>
+<td class="tdr"><a href="#Page_445">445</a></td>
+
+</tr>
+<tr>
+<td>Watermelon or muskmelon preserves</td>
+<td class="tdr"><a href="#Page_445">445</a></td>
+</tr>
+<tr>
+<td>Apple jelly, 3</td>
+<td class="tdr"><a href="#Page_455">455</a>, <a href="#Page_456">456</a></td>
+
+</tr>
+<tr>
+<td>Apple jelly (crab)</td>
+<td class="tdr"><a href="#Page_456">456</a></td>
+</tr>
+<tr>
+<td>Blackberry jelly</td>
+<td class="tdr"><a href="#Page_454">454</a></td>
+</tr>
+<tr>
+<td>Currant preserves</td>
+<td class="tdr"><a href="#Page_455">455</a></td>
+
+</tr>
+<tr>
+<td>Currant preserves (without cooking)</td>
+<td class="tdr"><a href="#Page_454">454</a></td>
+</tr>
+<tr>
+<td>Cranberry jelly</td>
+<td class="tdr"><a href="#Page_455">455</a></td>
+</tr>
+<tr>
+<td>Grape jelly</td>
+<td class="tdr"><a href="#Page_457">457</a></td>
+</tr>
+<tr>
+<td>Green grape jelly</td>
+<td class="tdr"><a href="#Page_457">457</a></td>
+</tr>
+<tr>
+<td>Orange jelly</td>
+<td class="tdr"><a href="#Page_456">456</a></td>
+</tr>
+<tr>
+<td>Jelly oranges</td>
+<td class="tdr"><a href="#Page_457">457</a></td>
+</tr>
+<tr>
+<td>Quince jelly</td>
+<td class="tdr"><a href="#Page_456">456</a></td>
+</tr>
+<tr>
+<td>Tomato</td>
+<td class="tdr"><a href="#Page_458">458</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">CONFECTIONERY.</td>
+</tr>
+<tr>
+<td>Almond macaroons</td>
+<td class="tdr"><a href="#Page_460">460</a></td>
+</tr>
+<tr>
+<td>Caramels, 2</td>
+<td class="tdr"><a href="#Page_459">459</a></td>
+
+</tr>
+<tr>
+<td>Caramels (chocolate)</td>
+<td class="tdr"><a href="#Page_460">460</a></td>
+</tr>
+<tr>
+<td>Cocoanut balls</td>
+<td class="tdr"><a href="#Page_460">460</a></td>
+
+</tr>
+<tr>
+<td>Cocoanut caramels, 2</td>
+<td class="tdr"><a href="#Page_460">460</a></td>
+
+</tr>
+<tr>
+<td>Cocoanut drops</td>
+<td class="tdr"><a href="#Page_460">460</a></td>
+</tr>
+<tr>
+<td>Cream candy</td>
+<td class="tdr"><a href="#Page_459">459</a></td>
+</tr>
+<tr>
+<td>Cream chocolate</td>
+<td class="tdr"><a href="#Page_460">460</a></td>
+</tr>
+<tr>
+<td>Nut candy</td>
+<td class="tdr"><a href="#Page_458">458</a></td>
+</tr>
+<tr>
+<td>Molasses candy</td>
+<td class="tdr"><a href="#Page_459">459</a></td>
+</tr>
+<tr>
+<td>Sugar candy, 2</td>
+<td class="tdr"><a href="#Page_458">458</a></td>
+
+</tr>
+<tr>
+<td>Sugar kisses</td>
+<td class="tdr"><a href="#Page_458">458</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">WINE.</td>
+</tr>
+<tr>
+<td>Blackberry wine, 4</td>
+<td class="tdr"><a href="#Page_462">462</a>, <a href="#Page_463">463</a></td>
+</tr>
+<tr>
+<td>Cider wine</td>
+<td class="tdr"><a href="#Page_467">467</a></td>
+</tr>
+<tr>
+<td>Cherry wine</td>
+<td class="tdr"><a href="#Page_467">467</a></td>
+</tr>
+<tr>
+<td>Currant wine, 3</td>
+<td class="tdr"><a href="#Page_466">466</a></td>
+</tr>
+<tr>
+<td>Gooseberry wine</td>
+<td class="tdr"><a href="#Page_466">466</a></td>
+</tr>
+<tr>
+<td>Grape Wine, 3</td>
+<td class="tdr"><a href="#Page_464">464</a></td>
+
+</tr>
+<tr>
+<td>Grape wine (Catawba)</td>
+<td class="tdr"><a href="#Page_464">464</a>, <a href="#Page_465">465</a></td>
+
+</tr>
+<tr>
+<td>Grape wine (wild black)</td>
+<td class="tdr"><a href="#Page_465">465</a></td>
+
+</tr>
+<tr>
+<td>Grape wine (native)</td>
+<td class="tdr"><a href="#Page_465">465</a></td>
+</tr>
+<tr>
+<td>Fox grape wine</td>
+<td class="tdr"><a href="#Page_465">465</a></td>
+</tr>
+<tr>
+<td>Orange wine</td>
+<td class="tdr"><a href="#Page_467">467</a></td>
+</tr>
+<tr>
+<td>Strawberry wine</td>
+<td class="tdr"><a href="#Page_467">467</a></td>
+</tr>
+<tr>
+<td>Tomato wine</td>
+<td class="tdr"><a href="#Page_467">467</a></td>
+</tr>
+<tr>
+<td>Apple toddy, 2</td>
+<td class="tdr"><a href="#Page_468">468</a>, <a href="#Page_469">469</a></td>
+</tr>
+<tr>
+<td>Beer (cream)</td>
+<td class="tdr"><a href="#Page_474">474</a></td>
+
+</tr>
+<tr>
+<td>Beer (ginger)</td>
+<td class="tdr"><a href="#Page_475">475</a></td>
+
+</tr>
+<tr>
+<td>Beer (lemon)</td>
+<td class="tdr"><a href="#Page_475">475</a></td>
+
+</tr>
+<tr>
+<td>Beer (small)</td>
+<td class="tdr"><a href="#Page_475">475</a></td>
+
+</tr>
+<tr>
+<td>Beer (summer)</td>
+<td class="tdr"><a href="#Page_474">474</a></td>
+</tr>
+<tr>
+<td>Blackberry cordial, 2</td>
+<td class="tdr"><a href="#Page_470">470</a></td>
+</tr>
+<tr>
+<td>Cherry cordial</td>
+<td class="tdr"><a href="#Page_471">471</a></td>
+</tr>
+<tr>
+<td>Crab cider</td>
+<td class="tdr"><a href="#Page_475">475</a></td>
+</tr>
+<tr>
+<td>Cider (mulled)</td>
+<td class="tdr"><a href="#Page_475">475</a></td>
+</tr>
+<tr>
+<td>Dewberry cordial, 2</td>
+<td class="tdr"><a href="#Page_470">470</a>, <a href="#Page_471">471</a></td>
+</tr>
+<tr>
+<td>Eggnog</td>
+<td class="tdr"><a href="#Page_468">468</a></td>
+</tr>
+<tr>
+<td>Lemon vinegar</td>
+<td class="tdr"><a href="#Page_474">474</a></td>
+
+</tr>
+<tr>
+<td>Lemon or orange syrup</td>
+<td class="tdr"><a href="#Page_474">474</a></td>
+</tr>
+<tr>
+<td>Mint cordial</td>
+<td class="tdr"><a href="#Page_472">472</a></td>
+</tr>
+<tr>
+<td>Orgeat</td>
+<td class="tdr"><a href="#Page_474">474</a></td>
+</tr>
+<tr>
+<td>Raspberry acid</td>
+<td class="tdr"><a href="#Page_473">473</a></td>
+
+</tr>
+<tr>
+<td>Raspberry vinegar, 2</td>
+<td class="tdr"><a href="#Page_473">473</a></td>
+</tr>
+<tr>
+<td>Regent punch</td>
+<td class="tdr"><a href="#Page_469">469</a></td>
+</tr>
+<tr>
+<td>Roman punch</td>
+<td class="tdr"><a href="#Page_469">469</a>, <a href="#Page_470">470</a></td>
+</tr>
+<tr>
+<td>Rum punch</td>
+<td class="tdr"><a href="#Page_469">469</a>
+<span class="pagenum"><a name="Page_527" id="Page_527">527</a></span></td>
+</tr>
+<tr>
+<td>Strawberry acid, 2</td>
+<td class="tdr"><a href="#Page_472">472</a></td>
+
+</tr>
+<tr>
+<td>Strawberry cordial</td>
+<td class="tdr"><a href="#Page_471">471</a></td>
+
+</tr>
+<tr>
+<td>Strawberry vinegar</td>
+<td class="tdr"><a href="#Page_472">472</a></td>
+</tr>
+<tr>
+<td>Tea punch</td>
+<td class="tdr"><a href="#Page_469">469</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">THE SICK-ROOM DIET AND REMEDIES FOR THE SICK.</td>
+</tr>
+<tr>
+<td>Aromatic vinegar</td>
+<td class="tdr"><a href="#Page_483">483</a></td>
+</tr>
+<tr>
+<td>Arrowroot, 2</td>
+<td class="tdr"><a href="#Page_479">479</a>, <a href="#Page_480">480</a></td>
+</tr>
+<tr>
+<td>Asthma, sore-throat and cough, remedy for</td>
+<td class="tdr"><a href="#Page_491">491</a></td>
+</tr>
+<tr>
+<td>Beef essence</td>
+<td class="tdr"><a href="#Page_481">481</a></td>
+
+</tr>
+<tr>
+<td>Beef tea</td>
+<td class="tdr"><a href="#Page_481">481</a></td>
+</tr>
+<tr>
+<td>Boils</td>
+<td class="tdr"><a href="#Page_493">493</a></td>
+
+</tr>
+<tr>
+<td>Boils, salve for</td>
+<td class="tdr"><a href="#Page_493">493</a></td>
+</tr>
+<tr>
+<td>Bone felon</td>
+<td class="tdr"><a href="#Page_492">492</a></td>
+</tr>
+<tr>
+<td>Blisters, dressing for</td>
+<td class="tdr"><a href="#Page_493">493</a></td>
+</tr>
+<tr>
+<td>Breakfast for an invalid</td>
+<td class="tdr"><a href="#Page_480">480</a></td>
+</tr>
+<tr>
+<td>Breast salve</td>
+<td class="tdr"><a href="#Page_487">487</a></td>
+</tr>
+<tr>
+<td>Burns and scalds</td>
+<td class="tdr"><a href="#Page_488">488</a></td>
+</tr>
+<tr>
+<td>Carolina small hominy</td>
+<td class="tdr"><a href="#Page_483">483</a></td>
+</tr>
+<tr>
+<td>Carrot salve for blisters</td>
+<td class="tdr"><a href="#Page_492">492</a></td>
+</tr>
+<tr>
+<td>Cold in the head, cure for, 2</td>
+<td class="tdr"><a href="#Page_490">490</a></td>
+</tr>
+<tr>
+<td>Colic, cure for</td>
+<td class="tdr"><a href="#Page_486">486</a></td>
+
+</tr>
+<tr>
+<td>Colic cramp, cure for</td>
+<td class="tdr"><a href="#Page_486">486</a></td>
+</tr>
+<tr>
+<td>Corns, remedy for</td>
+<td class="tdr"><a href="#Page_492">492</a></td>
+</tr>
+<tr>
+<td>Coughs, remedies for</td>
+<td class="tdr"><a href="#Page_490">490</a></td>
+</tr>
+<tr>
+<td>Chalk mixture for infants and young children</td>
+<td class="tdr"><a href="#Page_489">489</a></td>
+</tr>
+<tr>
+<td>Chicken essence</td>
+<td class="tdr"><a href="#Page_481">481</a></td>
+
+</tr>
+<tr>
+<td>Chicken jelly</td>
+<td class="tdr"><a href="#Page_482">482</a></td>
+
+</tr>
+<tr>
+<td>Chicken cholera</td>
+<td class="tdr"><a href="#Page_488">488</a></td>
+</tr>
+<tr>
+<td>Chilblains</td>
+<td class="tdr"><a href="#Page_486">486</a></td>
+</tr>
+<tr>
+<td>Chill pills</td>
+<td class="tdr"><a href="#Page_489">489</a></td>
+</tr>
+<tr>
+<td>Cuts</td>
+<td class="tdr"><a href="#Page_486">486</a></td>
+</tr>
+<tr>
+<td>Cracked wheat</td>
+<td class="tdr"><a href="#Page_480">480</a></td>
+</tr>
+<tr>
+<td>Croup, good treatment for</td>
+<td class="tdr"><a href="#Page_492">492</a></td>
+</tr>
+<tr>
+<td>Diarrh&oelig;a, remedy for</td>
+<td class="tdr"><a href="#Page_489">489</a></td>
+</tr>
+<tr>
+<td>Dysentery, remedy for</td>
+<td class="tdr"><a href="#Page_489">489</a></td>
+</tr>
+<tr>
+<td>Earache, remedy for</td>
+<td class="tdr"><a href="#Page_487">487</a></td>
+</tr>
+<tr>
+<td>Inflamed eyes, remedy for</td>
+<td class="tdr"><a href="#Page_487">487</a></td>
+</tr>
+<tr>
+<td>Epilepsy, remedy for</td>
+<td class="tdr"><a href="#Page_486">486</a></td>
+</tr>
+<tr>
+<td>Food for sick infants</td>
+<td class="tdr"><a href="#Page_480">480</a></td>
+</tr>
+<tr>
+<td>Flames, to extinguish clothing in</td>
+<td class="tdr"><a href="#Page_492">492</a></td>
+</tr>
+<tr>
+<td>Jaundice, remedy for</td>
+<td class="tdr"><a href="#Page_491">491</a></td>
+</tr>
+<tr>
+<td>Jamaica ginger (Brown's)</td>
+<td class="tdr"><a href="#Page_484">484</a></td>
+</tr>
+<tr>
+<td>Lime-water</td>
+<td class="tdr"><a href="#Page_484">484</a></td>
+</tr>
+<tr>
+<td>Liniment (a good)</td>
+<td class="tdr"><a href="#Page_492">492</a></td>
+
+</tr>
+<tr>
+<td>Liniment, for rheumatism</td>
+<td class="tdr"><a href="#Page_492">492</a></td>
+
+</tr>
+<tr>
+<td>Liniment, for recent burns</td>
+<td class="tdr"><a href="#Page_489">489</a></td>
+</tr>
+<tr>
+<td>Mashed finger</td>
+<td class="tdr"><a href="#Page_488">488</a></td>
+</tr>
+<tr>
+<td>Milk punch</td>
+<td class="tdr"><a href="#Page_481">481</a></td>
+</tr>
+<tr>
+<td>Mustard</td>
+<td class="tdr"><a href="#Page_484">484</a></td>
+
+</tr>
+<tr>
+<td>Mustard, leaves</td>
+<td class="tdr"><a href="#Page_485">485</a></td>
+</tr>
+<tr>
+<td>Nourishing way to prepare chicken, squirrel, or beef for the sick</td>
+<td class="tdr"><a href="#Page_482">482</a></td>
+</tr>
+<tr>
+<td>Ocean salt</td>
+<td class="tdr"><a href="#Page_486">486</a></td>
+</tr>
+<tr>
+<td>Panada</td>
+<td class="tdr"><a href="#Page_482">482</a></td>
+</tr>
+<tr>
+<td>Prickly heat, remedy for</td>
+<td class="tdr"><a href="#Page_488">488</a></td>
+</tr>
+<tr>
+<td>Poison oak, remedy for, 2</td>
+<td class="tdr"><a href="#Page_491">491</a></td>
+</tr>
+<tr>
+<td>Poisons, antidotes to</td>
+<td class="tdr"><a href="#Page_494">494</a>-<a href="#Page_496">496</a></td>
+</tr>
+<tr>
+<td>Acids</td>
+<td class="tdr"><a href="#Page_494">494</a></td>
+</tr>
+<tr>
+<td>Alkalies</td>
+<td class="tdr"><a href="#Page_494">494</a></td>
+</tr>
+<tr>
+<td>Arsenic</td>
+<td class="tdr"><a href="#Page_494">494</a></td>
+</tr>
+<tr>
+<td>Carbolic acid</td>
+<td class="tdr"><a href="#Page_494">494</a></td>
+</tr>
+<tr>
+<td>Chloral</td>
+<td class="tdr"><a href="#Page_494">494</a></td>
+</tr>
+<tr>
+<td>Chloroform</td>
+<td class="tdr"><a href="#Page_495">495</a></td>
+</tr>
+<tr>
+<td>Copper</td>
+<td class="tdr"><a href="#Page_495">495</a></td>
+</tr>
+<tr>
+<td>Corrosive sublimate</td>
+<td class="tdr"><a href="#Page_495">495</a></td>
+</tr>
+<tr>
+<td>Gases</td>
+<td class="tdr"><a href="#Page_495">495</a></td>
+</tr>
+<tr>
+<td>Glass, in powder</td>
+<td class="tdr"><a href="#Page_495">495</a></td>
+</tr>
+<tr>
+<td>Iodine</td>
+<td class="tdr"><a href="#Page_495">495</a></td>
+</tr>
+<tr>
+<td>Lead</td>
+<td class="tdr"><a href="#Page_495">495</a></td>
+</tr>
+<tr>
+<td>Nitrate of silver</td>
+<td class="tdr"><a href="#Page_495">495</a></td>
+</tr>
+<tr>
+<td>Opium</td>
+<td class="tdr"><a href="#Page_495">495</a></td>
+</tr>
+<tr>
+<td>Phosphorus</td>
+<td class="tdr"><a href="#Page_495">495</a></td>
+</tr>
+<tr>
+<td>Prussic acid</td>
+<td class="tdr"><a href="#Page_495">495</a></td>
+</tr>
+<tr>
+<td>Strychnine</td>
+<td class="tdr"><a href="#Page_496">496</a></td>
+</tr>
+<tr>
+<td>Tartar emetic</td>
+<td class="tdr"><a href="#Page_496">496</a></td>
+</tr>
+<tr>
+<td>Venomous bites of rabid dogs and serpents</td>
+<td class="tdr"><a href="#Page_496">496</a></td>
+</tr>
+<tr>
+<td>Quinine, to take without tasting</td>
+<td class="tdr"><a href="#Page_493">493</a></td>
+</tr>
+<tr>
+<td>Racahaut</td>
+<td class="tdr"><a href="#Page_480">480</a></td>
+</tr>
+<tr>
+<td>Seamoss farina</td>
+<td class="tdr"><a href="#Page_480">480</a></td>
+</tr>
+<tr>
+<td>Seltzer aperient</td>
+<td class="tdr"><a href="#Page_484">484</a></td>
+</tr>
+<tr>
+<td>Soda mint</td>
+<td class="tdr"><a href="#Page_484">484</a></td>
+</tr>
+<tr>
+<td>Sore throat, remedy for, 3</td>
+<td class="tdr"><a href="#Page_485">485</a>, <a href="#Page_486">486</a></td>
+</tr>
+<tr>
+<td>Sick-room</td>
+<td class="tdr"><a href="#Page_476">476</a>, <a href="#Page_496">496</a></td>
+</tr>
+<tr>
+<td>Scarlet fever, preventive to, 2</td>
+<td class="tdr"><a href="#Page_487">487</a>, <a href="#Page_488">488</a></td>
+</tr>
+<tr>
+<td>Snake bites</td>
+<td class="tdr"><a href="#Page_488">488</a></td>
+</tr>
+<tr>
+<td>Toast, dry</td>
+<td class="tdr"><a href="#Page_482">482</a></td>
+
+</tr>
+<tr>
+<td>Toast, milk</td>
+<td class="tdr"><a href="#Page_483">483</a></td>
+
+</tr>
+<tr>
+<td>Toast, scalded</td>
+<td class="tdr"><a href="#Page_483">483</a></td>
+</tr>
+<tr>
+<td>Toothache drops</td>
+<td class="tdr"><a href="#Page_487">487</a></td>
+</tr>
+<tr>
+<td>Thieves' vinegar</td>
+<td class="tdr"><a href="#Page_483">483</a></td>
+</tr>
+<tr>
+<td>Weak back, remedy for</td>
+<td class="tdr"><a href="#Page_494">494</a></td>
+</tr>
+<tr>
+<td>Wine whey</td>
+<td class="tdr"><a href="#Page_480">480</a></td>
+</tr>
+<tr>
+<td>Whooping-cough, remedy for</td>
+<td class="tdr"><a href="#Page_490">490</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">HOUSE-CLEANING.</td>
+</tr>
+<tr>
+<td>Ants and bugs, to destroy</td>
+<td class="tdr"><a href="#Page_503">503</a></td>
+</tr>
+<tr>
+<td>Bedbugs, to destroy</td>
+<td class="tdr"><a href="#Page_503">503</a></td>
+
+</tr>
+<tr>
+<td>Bedbugs, to poison</td>
+<td class="tdr"><a href="#Page_503">503</a></td>
+</tr>
+<tr>
+<td>Brasses, to clean</td>
+<td class="tdr"><a href="#Page_501">501</a></td>
+</tr>
+<tr>
+<td>Carpets, to wash</td>
+<td class="tdr"><a href="#Page_499">499</a></td>
+
+</tr>
+<tr>
+<td>Carpets, to remove ink from</td>
+<td class="tdr"><a href="#Page_500">500</a></td>
+</tr>
+<tr>
+<td>Cement for rubber and glass</td>
+<td class="tdr"><a href="#Page_503">503</a></td>
+</tr>
+<tr>
+<td>Egg-beater</td>
+<td class="tdr"><a href="#Page_502">502</a></td>
+</tr>
+<tr>
+<td>Egg stains, to remove from silver spoons</td>
+<td class="tdr"><a href="#Page_501">501</a></td>
+</tr>
+<tr>
+<td>Floors to oil</td>
+<td class="tdr"><a href="#Page_499">499</a></td>
+
+</tr>
+<tr>
+<td>Floors, to dye</td>
+<td class="tdr"><a href="#Page_499">499</a>
+<span class="pagenum"><a name="Page_528" id="Page_528">528</a></span></td>
+</tr>
+<tr>
+<td>Furniture to clean</td>
+<td class="tdr"><a href="#Page_500">500</a></td>
+
+</tr>
+<tr>
+<td>Furniture, unvarnished, to clean</td>
+<td class="tdr"><a href="#Page_500">500</a></td>
+
+</tr>
+<tr>
+<td>Furniture, polish, 2</td>
+<td class="tdr"><a href="#Page_500">500</a>, <a href="#Page_501">501</a></td>
+</tr>
+<tr>
+<td>House-cleaning (directions for)</td>
+<td class="tdr"><a href="#Page_496">496</a>-<a href="#Page_498">498</a></td>
+</tr>
+<tr>
+<td>Knives and tins, to clean</td>
+<td class="tdr"><a href="#Page_502">502</a></td>
+
+</tr>
+<tr>
+<td>Knives, to remove rust from</td>
+<td class="tdr"><a href="#Page_502">502</a></td>
+
+</tr>
+<tr>
+<td>Knives, to whiten handles of</td>
+<td class="tdr"><a href="#Page_502">502</a></td>
+</tr>
+<tr>
+<td>Mosquitoes</td>
+<td class="tdr"><a href="#Page_504">504</a></td>
+</tr>
+<tr>
+<td>Marble slabs, to clean</td>
+<td class="tdr"><a href="#Page_500">500</a></td>
+</tr>
+<tr>
+<td>Oil-cloth, to wash, 2</td>
+<td class="tdr"><a href="#Page_499">499</a></td>
+</tr>
+<tr>
+<td>Paint, to clean</td>
+<td class="tdr"><a href="#Page_499">499</a></td>
+</tr>
+<tr>
+<td>Rats</td>
+<td class="tdr"><a href="#Page_504">504</a></td>
+</tr>
+<tr>
+<td>Red ants, remedy for</td>
+<td class="tdr"><a href="#Page_503">503</a></td>
+</tr>
+<tr>
+<td>Sapolio for kitchen use</td>
+<td class="tdr"><a href="#Page_502">502</a></td>
+</tr>
+<tr>
+<td>Silver, to clean, 2</td>
+<td class="tdr"><a href="#Page_501">501</a></td>
+</tr>
+<tr>
+<td>Shading glass, mixture for</td>
+<td class="tdr"><a href="#Page_503">503</a></td>
+</tr>
+<tr>
+<td>Soap, concentrated lye</td>
+<td class="tdr"><a href="#Page_504">504</a></td>
+</tr>
+<tr>
+<td>Wall paper, to remove grease from</td>
+<td class="tdr"><a href="#Page_500">500</a></td>
+</tr>
+<tr>
+<td>Washing mixture</td>
+<td class="tdr"><a href="#Page_504">504</a></td>
+</tr>
+<tr>
+<td>Whitewash, outdoor</td>
+<td class="tdr"><a href="#Page_498">498</a></td>
+
+</tr>
+<tr>
+<td>Whitewash, indoor</td>
+<td class="tdr"><a href="#Page_498">498</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">RECIPES FOR RESTORING OLD CLOTHES, SETTING COLORS,<br />
+REMOVING STAINS, ETC.</td>
+</tr>
+<tr>
+<td>Black cashmere, to wash</td>
+<td class="tdr"><a href="#Page_505">505</a></td>
+</tr>
+<tr>
+<td>Black crape veils, to renew</td>
+<td class="tdr"><a href="#Page_506">506</a></td>
+</tr>
+<tr>
+<td>Black silk, to renew old</td>
+<td class="tdr"><a href="#Page_506">506</a></td>
+
+</tr>
+<tr>
+<td>Black silk, to freshen old</td>
+<td class="tdr"><a href="#Page_506">506</a></td>
+</tr>
+<tr>
+<td>Blue calicoes, to keep bright and fresh</td>
+<td class="tdr"><a href="#Page_507">507</a></td>
+</tr>
+<tr>
+<td>Colors, to set</td>
+<td class="tdr"><a href="#Page_507">507</a></td>
+</tr>
+<tr>
+<td>Colors, to restore</td>
+<td class="tdr"><a href="#Page_507">507</a></td>
+</tr>
+<tr>
+<td>Cloth, to remove spots from</td>
+<td class="tdr"><a href="#Page_505">505</a></td>
+</tr>
+<tr>
+<td>Cloth, soap for removing grease from</td>
+<td class="tdr"><a href="#Page_505">505</a></td>
+</tr>
+<tr>
+<td>Clothes to clean</td>
+<td class="tdr"><a href="#Page_505">505</a></td>
+</tr>
+<tr>
+<td>Fruit stains, to remove</td>
+<td class="tdr"><a href="#Page_507">507</a></td>
+
+</tr>
+<tr>
+<td>Fruit, or ink stains, to remove</td>
+<td class="tdr"><a href="#Page_507">507</a></td>
+</tr>
+<tr>
+<td>Iron rust, to remove</td>
+<td class="tdr"><a href="#Page_508">508</a></td>
+</tr>
+<tr>
+<td>Mildew, to remove</td>
+<td class="tdr"><a href="#Page_507">507</a></td>
+
+</tr>
+<tr>
+<td>Mildew, Labaraque solution for</td>
+<td class="tdr"><a href="#Page_507">507</a></td>
+</tr>
+<tr>
+<td>Velvet, to restore the pile of</td>
+<td class="tdr"><a href="#Page_506">506</a></td>
+
+</tr>
+<tr>
+<td class="tdc" colspan="2">MISCELLANEOUS RECIPES.</td>
+</tr>
+<tr>
+<td>Almond bandoline</td>
+<td class="tdr"><a href="#Page_514">514</a></td>
+</tr>
+<tr>
+<td>Ammonia</td>
+<td class="tdr"><a href="#Page_508">508</a></td>
+</tr>
+<tr>
+<td>Borax</td>
+<td class="tdr"><a href="#Page_509">509</a></td>
+</tr>
+<tr>
+<td>Bottle wax</td>
+<td class="tdr"><a href="#Page_510">510</a></td>
+</tr>
+<tr>
+<td>Blood stains, to remove</td>
+<td class="tdr"><a href="#Page_514">514</a></td>
+</tr>
+<tr>
+<td>Camphor ice</td>
+<td class="tdr"><a href="#Page_512">512</a></td>
+
+</tr>
+<tr>
+<td>Camphor salve</td>
+<td class="tdr"><a href="#Page_512">512</a></td>
+</tr>
+<tr>
+<td>Cold cream</td>
+<td class="tdr"><a href="#Page_511">511</a></td>
+</tr>
+<tr>
+<td>Chaps, lotion for</td>
+<td class="tdr"><a href="#Page_511">511</a></td>
+</tr>
+<tr>
+<td>Dandruff, to remove</td>
+<td class="tdr"><a href="#Page_514">514</a></td>
+</tr>
+<tr>
+<td>Fertilizer for strawberries</td>
+<td class="tdr"><a href="#Page_511">511</a></td>
+</tr>
+<tr>
+<td>Grafting wax</td>
+<td class="tdr"><a href="#Page_510">510</a></td>
+</tr>
+<tr>
+<td>Hair-oil, 3</td>
+<td class="tdr"><a href="#Page_513">513</a></td>
+
+</tr>
+<tr>
+<td>Hair, dye, 2</td>
+<td class="tdr"><a href="#Page_513">513</a></td>
+
+</tr>
+<tr>
+<td>Hair, tonic</td>
+<td class="tdr"><a href="#Page_513">513</a></td>
+
+</tr>
+<tr>
+<td>Hair, restorative</td>
+<td class="tdr"><a href="#Page_518">518</a></td>
+
+</tr>
+<tr>
+<td>Hair, to clean</td>
+<td class="tdr"><a href="#Page_514">514</a></td>
+
+</tr>
+<tr>
+<td>Hair brushes, to clean</td>
+<td class="tdr"><a href="#Page_514">514</a></td>
+</tr>
+<tr>
+<td>Herbs, to dry</td>
+<td class="tdr"><a href="#Page_511">511</a></td>
+</tr>
+<tr>
+<td>Ink (black)</td>
+<td class="tdr"><a href="#Page_509">509</a></td>
+
+</tr>
+<tr>
+<td>Ink (red)</td>
+<td class="tdr"><a href="#Page_509">509</a></td>
+</tr>
+<tr>
+<td>Liquid glue</td>
+<td class="tdr"><a href="#Page_510">510</a></td>
+
+</tr>
+<tr>
+<td>Liquid blacking</td>
+<td class="tdr"><a href="#Page_510">510</a></td>
+</tr>
+<tr>
+<td>Lip salve (red)</td>
+<td class="tdr"><a href="#Page_511">511</a></td>
+</tr>
+<tr>
+<td>Rose bandoline</td>
+<td class="tdr"><a href="#Page_514">514</a></td>
+</tr>
+<tr>
+<td>Shoe blacking</td>
+<td class="tdr"><a href="#Page_510">510</a></td>
+</tr>
+<tr>
+<td>Shampoo liquor</td>
+<td class="tdr"><a href="#Page_513">513</a></td>
+</tr>
+<tr>
+<td>Sozodont</td>
+<td class="tdr"><a href="#Page_512">512</a></td>
+</tr>
+<tr>
+<td>Tooth powder</td>
+<td class="tdr"><a href="#Page_512">512</a></td>
+
+</tr>
+<tr>
+<td>Tooth powder, charcoal</td>
+<td class="tdr"><a href="#Page_513">513</a></td>
+</tr>
+</table>
+
+<p class="center p6">THE END</p>
+
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
+End of the Project Gutenberg EBook of Housekeeping in Old Virginia, by 
+Marion Cabell Tyree
+
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+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
+
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