TX

GIFT OF
THOMAS HUTHERFORD BACON
MEMORIAL LIBRARY

*
 HARTFORD
ELECTION CAKE
AND

OTHER RECEIPTS

CHIEFLY FROM MANUSCRIPT SOURCES,

COLLKCTED 1!Y

ELLEN TERRY JOHNSON.

PUBLISHED FOR THE BENEFIT OF

ST. PETER 'S-IN-THE-MOUNT, HOLDERNESS, N. II.

HARTFORD, CONN.:
THE FOWLER & MILLER Co, PRINTERS, 341 MAIN STREET.
JUNE, 1889.
 receipts included in this collection are chiefly
taken from manuscript sources Others are either
framed by the collector or adapted from recipes already
known.
Others still are obtained from published authorities,

and either modified or found to be so valuable, by

practical experience, that they are reprinted here, by

the kind permission of the authors.

Every receipt in the little volume the compiler has

knowledge is of value.
E. T. J.
No. 69 VERNON STREET,
HARTFORD, CONN.
 SOUPS.
STOCK FOR SOUP.
BY PERMISSION OF CATHERINE E. OWEN
following rule is suitable for the preparation of
THE stock for soup, which can be modified in many
ways. It cannot fail, if carefully followed, to produce
the strongest meat broth, which will be a solid jelly

when cold, and which, in the estimation of many

physicians, is preferable to beef tea for the use of the
sick.

Put a shank of beef or veal, or both, into a soup-pot,

with cold water, allowing a quart of water for each

pound of meat, and salt in the proportion of a half tea-

spoonful to each quart of liquid. Let the soup simmer

on the back of the stove for two hours ;
skim carefully.
Put a full teaspoonful of butter into a very hot frying-

pan ;
stir until it begins to brown, then fry in it a small

onion, half a small carrot, half a turnip, and a stick

or two of celery, if convenient, chopped moderately
fine. When fried a light brown, add the vegetables to
the soup; boil slowly three hours more. Remove from
the fire, strain through fine sieve ;
set away until next

284708
4 Reitipts.

day, when the soup should be a solid jelly from which

every particle of fat can be removed.

For use, take a portion of the jelly, melt it in a small

kettle, and add, if it is desired to have the soup colored,

a teaspoonful of burnt sugar ;
if necessary, add more
salt and pepper. Let it boil up once, and, having
carefully skimmed the soup, serve in a hot tureen.

If rice is used to thicken the soup, boil it beforehand

in a separate saucepan, and, while hot, put into the

soup as it is near boiling point. If maccaroni or

French paste are used, boil as directed for rice.

Always have the tureen hot before pouring in the

soup. If sliced hard-boiled egg or lemon is used, or

wine, place them in the tureen and pour the soup over
them.
A shank of beef weighing six pounds will make soup
for twelve people. If clear, serve with croutons.

CROUTONS. Put a teaspoonful of butter into a very

hot frying-pan ; cut some dry bread into small squares

or dice. When the butter is beginning to brown, add

the bread, a little at a time; fry lightly; drain on a
napkin, and serve in a warm dish.
Croutons are sometimes merely dry bread, toasted
slowly until quite brown, and cut into dice. Serve in
a warm dish.
 Soups. 5

CALF'S HEAD SOUP.

MRS. THOS. BELKNAP.

One calf's head. The head will have been thoroughly

cleaned at the butcher's, but should be carefully
washed again. Remove the brains and tongue ;
tie the
brains in a bit of muslin. Put the head, brains, and

tongue in a pot ; cover with four quarts of water ; boil

three or four hours. Strain the stock through a sieve,

and set it away until the next day. Pick the meat
from the bones; cover the bones with water, and boil
three hours. Strain the broth, and add it to the jellied

stock an hour or two before serving, with a quart can of

tomatoes. Add also the bits of meat previously
picked from the bones, and cut into dice, and season
with one tablespoonful of whole cloves, one table-

spoonful of whole allspice, one tablespoonful each of

summer-savory and sweet marjoram, one tablespoonful
of salt, one small onion, chopped fine. Boil gently an

hour or so. Just before serving, stir into the boiling

soup three tablespoonfuls of browned flour, mixed with

a little stock or butter. Put into the tureen two hard-
boiled eggs, sliced, and one lemon, sliced thin. Pour
the soup over the egg and lemon. A wineglass of
sherry or brandy may be added to the lemon and egg.
6 Receipts.

CLAM SOUP.
E. T. J.

Chop rather fine a quart of clams. Add to the

liquor double the quantity of water. Let it simmer

slowly on the back of the stove an hour, skimming

carefully. Add the chopped clams. Let it cook
slowly half an hour more. Add a pint of new milk,
which, if not very carefully done, will result in curd-

ling. Let the soup get very hot, but not boil. As
you pour into the tureen, put in two teaspoonfuls of
butter.

Cream, if used instead of milk, must be put in the

hot tureen and the boiling soup poured over it, as, if

heated, it will be apt to curdle.

CLEAR SOUP.
MRS. GEORGE HOADLEY.

Melt the stock jelly in a bright saucepan. If neces-

sary, add more salt and pepper. Color with a tea-

spoonful of burnt sugar. Add the white and shell of

one egg. When boiling, skim carefully; every particle
of solid matter will be thus removed, and the soup be
clear as sherry. Serve with croutons.
 Soups. 7

CRANBERRY BEAN SOUP.

E. T. J.

The cranberry bean will be found preferable for

soup to the turtle bean, ordinarily employed.

Soak one pint of cranberry beans over night. Boil

the next morning in water until very soft. Drain off

the water and rub the beans through a sieve. Add to

the beans two quarts of stock. Season with a quarter

teaspoonful of pepper, a half teaspoonful of salt, a

tenth of a teaspoonful of powdered clove, or less.

Let it boil up once. Put into the tureen two hard-

boiled eggs and a small lemon, both sliced thin, and
half a wineglassful of sherry. Pour the soup over
them.
If you have no stock, boil a half pound of pork in

two quarts of water one hour. To this the strained

beans are added. If too salt, pour off the water once
from the pork and add fresh. When in the tureen,

stir in a large teaspoonful of butter. The pork can be

cut into small dice and served with the soup, or sent
whole to table on a platter.

CREAM SOUPS.
MTSS CORSON.

By the old method the preparation of cream soups

was a long and difficult process, but by following Miss
 Receipts.

Corson's rule, an excellent white soup, in numberless

varieties, can be prepared, when vegetables are em-

ployed.
Put any cold cooked vegetable, such as potato,

young beets, tomato, peas, beans, carrots, rice, through

a sieve, until you have a cupful. Put a tablespoonful
butter and a tablespoonful of flour, rubbed together,
into a hot saucepan. Stir over the fire until smooth
and bubbling, but not brown. Stir into it, gradually,
a pint of hot milk and a pint of hot water, mixed all

milk is better. Stir until quite free from lumps, then

add the vegetable pulp, the salt and pepper. Let it

get very hot, but not boil. Pour into hot tureen. If

rice is used, a little celery, boiled and strained out,

may be added.
TOMATO SOUP.
E. T. J.

Peel and cut in small pieces one quart of tomatoes.

Stew in a pint of water, gently, on the back of the stove,
for about an hour. When the tomato is thoroughly
soft, strain through a sieve. Return to fire. When at

boiling point, stir in two tablespoon fuls of butter,

mixed with a tablespoonful of flour, a scant teaspoon-
ful of salt. Add a quart of milk or a pint of cream;

let it boil up a moment, then serve.

 FISH.

DEVILLED CRABS.
MRS. H. W. CLOSSON.

A LTHOUGH fresh crabs are always preferable, when

-* they can be had, those put up by the Hampton,
Virginia, companies are a very good substitute. The
crab shells always accompany each can of crab meat,

but, as they are very brittle, there is always danger of

bits of the broken shell becoming mixed with the
food. The china fish or shells are safer. To the con-

tents of one can of crab meat add three finely-

powdered Boston crackers, or four tablespoon fuls of

cracker meal, three tablespoon fuls of melted butter, or
olive oil (the butter is better), the grated peel and
juice of one lemon, two tablespoon fuls of vinegar, one
hard-boiled egg, chopped fine, one well-beaten raw

egg, half a teaspoonful of mustard (flour), half a tea-

spoonful of salt, a little pepper, red and white.

Mix thoroughly, fill the china fish or shells, scat-

ter cracker crumbs over the top, and thickly dot it

with bits 'of butter. Baste with a little cold water

10 Receipts.

before going into the oven. Bake fifteen minutes, or

until brown. This quantity will fill ten fish or shells.

DEVILLED CLAMS.
MRS. HARNICKLE.

Remove the hard part from long clams. Drain

them and chop fine. Mix with the clams the same
quantity of fine bread crumbs. Season with pepper ;

no salt will be needed, in all probability. Melt a

piece of butter, in the proportion of two tablespoon-

fuls to a dozen clams. Wet the mixture with this

and enough of the clam juice to make it quite moist,

but not liquid. Wash the clam shells and rub them
dry. Butter them and fill with the clam mixture,

scattering fine bread crumbs over the top. Sprinkle

a little water over them, and stud the surface of each
with small bits of butter. Set the shells in a dripping-

pan, and bake twenty minutes. Serve hot, on a nap-

kin spread on a platter.

DEVILLED CLAMS, No. 2.

MRS. JUDGE PARKER.

Take twenty-five clams. Save the liquor. Chop

the clams fine,and add four hard-boiled eggs, chopped,
a quarter of the soft part of a medium-sized loaf of

bread, soaked in milk; a little parsley, a large table-

 Fish. 11

spoonful melted butter, salt and pepper to taste, one

onion, chopped fine. Put in enough of the clam liquor
to make the mixture moist, but not wet. Butter some
well-washed shells, fill with the preparation of clams.
Scatter bread crumbs over the top, dotted with bits of
butter. Baste with a little water. Bake fifteen min-
utes.

CLAM CHOWDER.
MRS. JUDGE PARKER.

One dozen clams, chopped fine, three potatoes, and

one onion. Boil the vegetables in a pint of water,

until tender; then add the chopped clams. Let them

boil up. Add the juice of the clams. Roll two soda

crackers, and put in the tureen with a tablespoon ful of

butter. Boil one pint of milk

and pour on the crackers,
and then add the chowder. Season with salt and pepper.

FRICASSEED OYSTERS.
MRS. WM. EDWARDS.

Separate a quart of count oysters from the broth j

place the oysters in a tightly-covered saucepan, with a

quarter of a pound of good butter. Set on the back

of the stove, where it will simmer gently until the

oysters are done. Cook the broth in another sauce-

pan, with three tablespoon fuls of powdered cracker, and

12 Receipts.

a little pepper. When the oysters are done, remove

them with a fork from the butter, place them on
toasted crackers, on a platter. Add the butter to the

oyster broth, let it boil up once, add a half pint of

cream, and pour over the oysters.

OYSTER PATES.
The pate shells are best procured from a con-
fectioner.

Use smalloysters, pour off half the liquor, cook

slowly, on the back of the stove, adding to the oysters

powdered cracker in the proportion of three spoon-

fuls to a pint of liquid. Add a little white pepper.
When the oysters are done, skim them out into a hot

bowl. Cook the oyster broth ten minutes longer, until

quite smooth and thick. Add a little cream, not

enough to thin the broth, a very little nutmeg, and, as

you take it from the fire, a good-sized bit of butter.

Pour over the oysters. Heat the pate shells ;

fill with

the oysters and cream sauce, which can be also poured

over the pate before sending to table, or only enough

used to fill the cavity. The little cover should close

the opening when the shell is filled. Serve on hot

platter.
 fish. 13

TURBOT A LA CREME.
ADAPTED BY E. T. J

Make a pint or more of white sauce. Pick to fine

bits two pounds of cold boiled fresh cod, or other white

fish. Fill a well-buttered pudding dish (the blue

Japanese bowls are excellent for this purpose), mixing

with the cod a half pint of oysters, chopped fine, and
alternating the layer of fish with one of white sauce.

Sprinkle a little salt over the layers of cod. Scatter

bread or cracker crumbs over the top of the dish, when

full, and little bits of butter. Baste, before going into

the oven, with a little cold water. Cook twenty min-
utes, or until the top is browned.

TURBOT OR FISH AU GRATIN.

ADAPTED BY E. T. J.

Pick in flakes a pound and a half of cold boiled ood

or halibut, or any firm white fish. Place a layer of it

in a buttered dish ;
cover it with a layer of white

sauce, made by stirring two tablespoon fuls butter

in a saucepan over the fire, adding a tablespoon ful
of flour; when it bubbles, being stirred constantly,
pour in a pint of milk or water, hot. Flavor
with a little salt and a little lemon juice, a tea-

spoonful, if desired. When quite thick, remove from

14 Receipts.

fire. Have two or three hard-boiled eggs, chopped

fine ; scatter a little over the layer of sauce. Put more

fish, sauce, and egg, alternately, until the dish is full.

Scatter bread or cracker crumbs on top. Dot the

crumbs with small bits of butter, and baste with a
little milk or water, just as it goes into the oven.
Bake until the top is brown, not over ten or fifteen

minutes.
 MEATS.
secret of properly roasting meat is to have a
THE quick, hot fire on placing it in the oven, that the

surface being at once scorched, may retain the juices.

After half an hour's quick roasting, the heat should be

gradually diminished, until the ordinary temperature

for roasting meat is attained. All roast meats should
be constantly basted with the contents of the dripping-

pan, and poultry may be dredged with flour when

put in the oven. Very thin slices of salt pork, not
bacon, which imparts a smoky flavor, may be tied over

the breast of game birds, and removed before serving.

BRAISED BEEF.
MRS. H. W. CLOSSON.

Take a piece, four inches thick, of the round of

beef, from the upper part; put it into a pot, with

enough water to half cover it. simmer gently

Let it

three hours ; when thoroughly tender, remove the beef

to a hot platter. Season the gravy in the pot with salt

and pepper. Strain into it a pint of stewed tomato.

Stir well, and let it boil up once. /Vdd a tablespoon*
16 Receipts.

ful of butter, and pour over the meat in the dish. If

used a second day, take the meat only, warm it in a

pint of stock; thicken this with stewed tomato and

serve as before.

CHICKEN CROQUETTES.
MRS. A. R. TERRY.

Cut off the meat of two boiled or roast chickens, re-

move skin and fat, and chop fine. Put a quarter of a

pound of butter into a porcelain kettle; when it bub-

bles up, stir in two tablespoonfuls flour, one teaspoon -
ful salt, one teaspoonful of black pepper, two-thirds of
a nutmeg, one teacup of chicken broth, the broth in
which the chickens were cooked, boiled down to half
its quantity, or a little soup made of the bones of the
roast chickens offwhich the meat has been chopped ;
mix well together; mould it with the hands into cro-
quettes; dip each into beaten egg, then into fine

cracker crumbs. Set them in a cool place, to harden,

before frying light brown, in boiling lard.

In frying croquettes, doughnuts, or Saratoga pota-

toes, the first object to be attained is to have a large

quantity of lard very hot, and kept at that point. The

heat can be ascertained by dropping a bit of bread in.
 Meats. 17

CHICKEN CROQUETTES, No. .2.

MRS. GEORGE HOADLEY.

Boil a chicken tender, remove skin and bones, and

chop fine. Wet with some white meat soup or with

drawn butter. Season with salt, pepper, mace, lemon
peel and juice. Have the mixture as soft as it can be
moulded. Dip in beaten egg, then in cracker crumbs,
and fry in boiling lard.

CHICKEN SHORTCAKE.
MRS. ROSE TERRY COOKE.

Joint and stew two fowls till tender, peppering them

well. When done, carefully take the flesh from the
bones, separating it from every bit of fat, skin, sinew
or gristle. Return this to the gravy, and set aside
till cold ; then skim off all the fat, pour off the gravy,

put it in a saucepan, flavor it with salt, celery salt,

and a little nutmeg. Melt a large spoonful of butter
in a pan, stir into it two large spoonfuls of flour,
till smooth; set the gravy aside, where it will not
boil, and mix a little of it, slowly, with the flour and
butter. Too much haste or heat will make lumps.
When all is added to the gravy, return to the saucepan,

and boil till it thickens well, stirring constantly. If

onion is not disliked add a small one to the fowls,
18 Receipts.

during the first boiling, but skim it out of the gravy

on leaving that to cool. Make a cake of one quart

flour, \)ne teaspoonful salt, three teaspoons Royal bak-

ing powder, butter size of an egg. Sift salt, flour, and

powder together ; then rub in the butter and add milk,

to make a soft dough. Roll out a thin square or

oblong sheet, the size of your platter, and bake till

well done. Cut the rest of the dough into very small

rounds, and bake at the same time. When done, split

the large cake, butter it, dip out the chicken with a
strainer, heap it evenly on one-half the cake, cover
with the other, and pour the gravy over all. Put the
small biscuit about the edge of the platter, for garnish.

CHICKEN SHORTCAKE, No. 2.

MISS CHARLOTTE M. ELY.

Mix two teaspoonfuls Royal baking powder with

one pint of flour. Rub
it a small half cup of
into

butter, and wet it with a cup of sweet milk.

Bake in a quick oven, in a thin sheet.

Proceed as in receipt given above.

This shortcake receipt is excellent for use with straw-

berries. It is quite as good with only one and a half

to the pint of flour.

teaspoonfuls of baking powder
 Meats. 19

CHICKEN JELLY.
BRIDGET PLUNKETT.

Joint the chicken, cover it with water, and let it

simmer, gently, until the meat will come from the

bones easily. Strain, and set the liquid to cool.

When cold, skim off the fat carefully; add half a box
of gelatine, warming the chicken liquid slightly, to

allow of its mixing. Pick the meat from the bones,

cutting it in small pieces. Season with a little cay-

enne, salt, and the juice of a lemon. Add two hard-
boiled eggs and a lemon, cut in thin slices. Arrange
in the mould in any fanciful pattern. Fill the mould
with the prepared chicken, and pour the liquid over it.

CHICKEN CURRY.
A RESIDENT OF INDIA, THROUGH MISS KING.

Two large teaspoonfuls turmeric powder ; one-third

of a teaspoonful of shelled cardamon seeds; one small

teaspoonful cayenne pepper; one teaspoonful fine salt;

a few bits of cinnamon; a small piece of green ginger,
sliced ; four small cloves of garlic ; one grated cocoa-
nut ; one pint of milk.
All the spices to be pounded separately, then well
mixed, the grated cocoanut to be added.
20 Receipts.

Pour over these a pint of warm water, and let it

simmer until the water is pretty well absorbed. Then

add the milk, warm.
Rub together a large tablespoonful of butter and a
little flour, and brown it ;
add to the other ingredients.

The chicken must be well boiled, and then jointed and

cut in pieces. Put it in the curry mixture ;
let it boil

up once, to thoroughly heat it. Stir the curry well

before adding chicken.

LUNCH DISH.
MRS. HEMAN ELY.

Take a pound of veal steak, removing skin and fat.

Cover with a quart of water and let it slowly simmer

until the liquid is reduced to one pint. Take out the

meat, when very tender, cut it into dice. Prepare a
mould, by first wetting it in cold water. Boil hard and

slice thin two eggs, place them with the veal, and a few
thin slices of lemon, in the mould, when the liquid is

ready. Season with a half teaspoonful of salt, a tiny

pinch of nutmeg, an eighth of a teaspoonful of pepper,

a very little powdered clove. Strain the broth into
the mould. Set on ice and turn out on a platter.

Should the liquid refuse to jelly, reheat it and add to

the above quantity an eighth of a box of Nelson's

gelatine.
 Meats. 21

LUNCH DISH.
MRS. PECHIN.

Boil tender two chickens; cut into dice the white

meat and a little of the dark. Simmer gently, on the

back of the stove, a quart of cream, with one very
small onion, a little rhace, salt, and pepper. Thicken
it with a tablespoonful of butter, stirred into a roux,
with two teaspoonfuls of flour. The consistence of the

liquid should be that of thick cream. Meanwhile,

stew a can of French mushrooms, gently, for an hour,
in a pint of stock, or until the liquid is reduced to less

than half its original quantity. Boil, until tender, a

pair of sweet breads or more, cut them in dice ; butter

a large dish; place on the bottom a layer of the

chicken, then of mushrooms, cut in half, then of sweet
breads. Pour over it some of the thickened cream,
and fill the dish with the alternate layers, in the order

named. Scatter bread crumbs over the top, with little

bits of butter. Bake an hour.

TIMBALE.
MISS PARLOA.

Chop fine any kind of cold dark meat cold stewed

beef, roast beef, veal, mutton, game. Mix with it a

quarter teaspoonful of pepper, half a pickled onion,

chopped fine, a teaspoonful of chopped parsley, a cup

22 Receipts.

of stock or milk, two tablespoonfuls of butter, melted

while stirred constantly, to prevent oiling, half a cup-
ful of fine bread crumbs, a half teaspoonful of salt.

Mix the seasoning with the meat and bread crumbs.

Add the stock and two well-beaten eggs. The eggs

must be thoroughly incorporated with the mixture or
it will present an unsightly appearance when cooked.
Put into a well-buttered pan an oval charlotte russe

pan is the best. Set it into a pan of boiling water;

cover with a bit of buttered paper. Cook ten or fif-

teen minutes. Turn out on a hot platter. A brown

sauce may be poured over it, or it will be found very

good without it.

TO ROAST QUAILS.
After thoroughly cleansing the birds, and, if desired,

stuffing them with bread crumbs, salt and pepper,

moistened with melted butter, tie thin slices of fat salt

pork over the breast. Place them in a baking pan

and set in a quick oven, basting them at first with a
little melted butter, then with the drippings in the

pan. Roast twenty or twenty-five minutes. Fifteen

minutes before they are done, place a small square of

buttered toast under each bird, to receive the gravy

dropping from it. Send the quail to the table, each on

its bit of toast, on a hot platter.
 Meats. 23

RISSOLES.
ADAPTED FROM MRS. HENDERSON.
Roll a sheet of puff paste out a quarter inch thick ;

make a preparation of minced chicken, veal, or the

tenderloin of beef, cut very fine. Heat two or three

tablespoonfuls of cream with the same quantity of stock;
when very hot, stir into it a large teaspoonful of butter

and the same quantity of flour, rubbed together.

When quite smooth, add a quarter of a teaspoonful of

pepper, a half teaspoonful of salt, a very little nutmeg.

When the gravy is quite hot, add the meat. Let it get

thoroughly hot, but not cook.

Place teaspoonfuls of the mixture about three inches
from the edge of the paste, three inches apart. Fold
the paste over and strike the edge of the hand between
each one. Cut out the rissoles with a small tumbler.

Bake, in a very quick oven, five minutes.

BEEF HASH.
DAVID S. S. C. JONES.

The prejudice against re-cooked meat is well founded.

Meat served a second time should never be more

than warmed over, and with this fact thoroughly under-
stood, it will be found perfectly digestible.
In preparing minced meat, stock should, if possible,

be employed. But whether stock or water forms the

24 Receipts.

foundation of the gravy, it should be allowed to be-

come boiling hot in the saucepan. Thicken it when
boiling, with a roux of a tablespoonful of butter, rub-
bed together with a full teaspoonful of flour, to a half
pint of gravy. Let it bubble, stirring until quite
smooth. Season with salt, pepper, and whatever spice
may be appropriate to the meat used. Turn in the

mince, stirring it well but lightly in. Let it become

very hot, but not boil for a moment. Turn the hash
out upon a hot dish, on buttered toast,

Excellent hash can be made from cold steak, braised

or roasted beef. Mince it finely, rejecting the skin and
fat. Prepare the gravy of stock, as already described.
Cold gravy should never be used in warming over
meat. Warm the beef in the stock. Season with salt

and pepper only. Serve on a hot dish, with a circle of

hot boiled rice about it.

VEAL MINCE.
Chop the veal very fine. Make a gravy of a cup of

stock. Season with salt, pepper, and a very little

powdered mace or nutmeg. When very hot, thicken

with a tablespoonful of butter, stirred with a scant

teaspoonful of flour. When smooth, add the minced

veal, and when hot, stir in a little cream, as you take
 Meats. 25

it from the fire. Serve on slices of buttered toast, on

a hot platter. Put thin slices of lemon on top.

MUTTON HASH.
DAVID S. S. C. JONES.
Prepare the gravy as for beef hash. Cut the cold
roast or boiled mutton in small pieces, with an

equal quantity of cold boiled potato, removing skin

and fat. The quantity of gravy should be greater
for this than for mince. Only heat the meat and
potato thoroughly, and serve in a hot dish.

TURKEY HASH.
PLATTSBURGH COOK BOOK.
Two pounds cold roast or boiled turkey white meat

only. Chop it rather fine, and chop with it one head

of celery, boiled tender.
Boil a quart of cream ;
when boiling, add a little salt

and pepper, thicken with a roux, then put in the turkey

and celery. Let the mince become thoroughly hot,
not boil ; then pour upon slices of buttered toast,

upon a hot platter.

Toast, for such purposes, should be well browned.

Melt two tablespoonfuls of butter, by pouring upon it

four tablespoonfuls of boiling water, and dip the slices

of toast into it, that they may become somewhat soft.

Use more butter and water, if you have a large number

of slices.
 VEGETABLES.

STEWED MACARONI.
MRS. H. W. CLOSSON.

tender half a pound of medium-sized macaroni ;

BOIL
when soft, add half a pound of cheese, broken in

small pieces, and a little butter. Put in a hot dish,

and, when serving, pour over the whole a pint of

tomato sauce.

STEWED MACARONI, No. 2.

OLIVE HARPER.

Cook one-third of a pound of macaroni in a pint

of clear beef soup. Let it cook, gently, fifteen min-

utes; add a saltspoonful salt. Take up the macaroni,
put it on the dish in which it is to be served. Sprinkle

grated cheese thickly over it. Pour over the whole a

pint of tomato sauce, and send at once to table.

SARATOGA POTATOES.
MRS. VAN REED.
Slice the potatoes very thin ;
let them stand in ice-

water for a few hours, changing the water three or four

 Vegetables. 27

times. Spread the slices on a soft coarse towel. Have

a frying-pan two-thirds full of lard a small, deep

iron kettle is still better. Heat the lard very hot,

testing it by dropping in it a bit of the potato ;

if the

fat is hot enough, the slice will immediately puff up

and rise to the surface. Pull the slices of potato care-

fully apart, and fry two dozen or so at a time. Turn

them with a fork. They will be done in one minute,
if the fat is sufficiently hot. Take them from the
kettle with a skimmer; drain in a colander, or on
sheets of blotting paper. Dust a little salt over them,
while hot.

SCOLLOPED POTATOES.
MRS. GEO. WILLEY.

Slice the raw potatoes thin into a well-buttered dish.

Pour in enough milk to half fill the dish. Season with

salt,and add a heaping tablespoonful of butter cut
into little bits. Bake very slowly, covering the dish
with a plate until twenty minutes before serving. Let
it then color a pale brown.

STUFFED POTATOES.
DAVID S. S. C. JONES.

Select large, smooth potatoes, as nearly as possible

of a uniform size. Bake until thoroughly done, but
28 Receipts.

be careful not to over cook them. Cut the top care-

fully off; with a small silver fork, scrape the contents
of each potato into a warm bowl, taking care not to
break the skin. Mash the potato with the fork, adding

salt to taste, and a good teaspoonful of butter to each

potato. When thoroughly mixed, return the potato to

the skins, heaping it high, but not smoothing it. Set

the potatoes up on end, in the dish in which you serve

them ; return them to the oven to warm, but avoid

browning them.
you prefer it, the covers can be replaced on the
If

potatoes and retained by a narrow ribbon.

These potatoes are excellent with broiled shad or

pompanos.

STEWED TOMATOES.
MRS. VAN REED.
The southern method of stewing tomatoes is a great

improvement upon the ordinary way.

Put a large tablespoonful of butter into a very hot

frying-pan ;
when boiling, fry in the butter one-half
an onion, or one small onion, chopped fine, to a light

brown. Then pour into the pan a can of tomatoes, or

a quart of the fresh vegetable, cut in small pieces. Let

it stew gently an hour, seasoning it with salt and pep-

per. Thicken with half a cup of fine bread crumbs.

 Vegetables. 29

BAKED TOMATOES.
MRS. C. A. TERRY.

Butter a baking dish ; cover the bottom with a layer

of tomatoes, cut in small pieces. On this place a layer

of fine bread crumbs. Season this with pepper, salt, a

very little nutmeg, and small bits of butter scattered

over the bread. Repeat until the dish is full, having

the top layer of bread crumbs, and thickly scattered

with bits of butter. The top may be basted with a little

cold water, before going into the oven. It will take a

quarter of a pound of butter to properly prepare this

dish. Bake an hour or more, covering the top with
card-board for the first half hour.

STUFFED TOMATOES.
MRS. H. W. CLOSSON.

Take fine, large tomatoes, of equal size ; cut out the

stem end, and, with a sharp knife, remove a portion of
the inside, leaving a quarter inch of thickness. Stuff

with any kind of meat, chopped very fine, seasoned

with salt and pepper, and mixed with a quarter its

quantity of fine bread crumbs, made soft with

melted butter. Set the tomatoes in a baking pan, put
a little hot water in the bottom, to prevent burning ;

baste, while baking, with a little melted butter and hot

water, mixed. Serve in hot dish.
 BREAD, BISCUITS, ETC.
BISCUIT.
MRS. HOWARD.
YEAST. Three quarts lukewarm water; a
THE
handful of hops ; three potatoes, boiled five

minutes and grated ; one-third cup of salt ; one-

third cup of sugar, white ; enough to make a thin
flour

batter. Boil the hops in the water, add the grated

potato and flour; when cool, add one-half cup of

yeast ;
when white on the top, stir.

THE BISCUIT. Two cups of milk ;

one tablespoon-
ful of butter ; one-half teaspoonful salt ; one table-

spoonful sugar, white ;

one-half cup of yeast. Make
up the sponge early in the morning, and let it rise.

When light, cut down and mould. Let it rise again,

then mould into small rolls, place them in a pan, and

let them rise an hour and a half, before baking.

SOUTHERN CORN BREAD.

MRS. THOS. WAYNE.

One pint corn meal ;

three eggs, beaten separately ;

a small bit of butter; two teaspoonfuls of baking

 Bread, Biscuits, Etc. 31

powder; one cup cold boiled rice or hominy; milk to

make a thin batter. Bake in a loaf or in gem pans.

SOUTHERN BISCUITS.
MRS. THOS. WAYNE.

One tablespoonful lard; one tablespoonful butter;

cut up with a knife or rubbed fine with the tips of cool
f $tffr< f/r
ngers. Wet with milk or water, to make a dough like

pie crust, mixing with a knife. Roll out very thin,

cut with the top of a claret glass or small cutter.
Prick and bake ten minutes, in a very hot oven.
These are the true Southern short biscuits, without

beating; crisp, light, and which will keep for weeks.

They are excellent to take to sea, or

upon a journey.
In the hands of a Southern cook, they require no

baking powder but it is safer to use a teaspoonful and

;

a half of baking powder.

The success depends upon the thinness of the biscuit

and the heat of the fire.

BEST CREAM PUFFS.

MRS. B. F. D. ADAMS.

One pint of cream; one pint flour; three eggs,

beaten separately ;
a half teaspoonful of salt. Bake
in gem pans, in a very hot oven.
32 Receipts.

EGG PUFFS.
MRS. JUDGE PARKER.

One pint milk ; three eggs ;

six tablespoon fuls flour.

Beat well together. Bake in hot cups.

BROWN BREAD.
LYDIA TALBOT.

Two cups unsifted rye flour ; two cups sifted Indian

meal one cup sifted white flour ; three-quarters cup
;

molasses; one teaspoonful salt; one pint of milk'

and water; one teaspoonful soda. Steam four hours
in mould.

BROWN BREAD, No. 2.

MRS. JUDGE PARKER.

One pint warm milk; half a cup of molasses; one tea-

spoonful soda, dissolved in a very little warm water ;

half a teaspoonful salt. Stir in enough graham flour to

make a stiff batter, as for bread. Add half a cake of

compressed yeast. Beat long and hard. Let it rise

over night. When light, stir in enough graham flour

to make it likecommon bread. Put in pans to rise.

Bake half an hour.

This is a better rule for brown bread than is found in
any receipt book.
 Bread, Biscuits, Etc. 33

BOSTON BROWN BREAD.

MRS. JUDGE PARKER.

Two cups corn meal ; one cup rye flour ; two cups
sweet mlik; one cup sour milk; two-thirds cup
molasses; one teaspoonful soda, put into the molasses;
a little salt. Put in a round tin and steam three hours.
Do not cover the pan.

GRAHAM GEMS.
MISS WOOLSEY.

One pint of milk or water; one pint of sifted gra-

ham flour ;
a half teaspoonful salt. Beat well. Heat
the gem pans very hot. Bake in a very hot oven.

BROWN SCONES.
WASHINGTON COOKING SCHOOL.
One pound wheaten flour six ounces butter
; ;
a
Wet with thick cream. Roll out and
little salt. cut
in thin cakes. Bake on a griddle.

WHEAT MUFFINS.
MRS. CHAS. A. TERRY.

One quart sour milk; one tablespoonful melted

butter; one tablespoonful sugar; one teaspoonful soda;
two eggs, beaten separately; flour to make a thin
34 Receipts.

batter ; one cup cold boiled rice or hominy, broken up

fine with a fork. Bake in hot muffin pans.

These muffins can be made of sweet milk, using two

small teaspoonfuls of baking powder, instead of soda.

If two-thirds sour and one-third sweet milk is used,

take three-fourths teaspoonful of soda, three-fourths
spoonful of baking powder.

WAFFLES.
MRS. H. W. CLOSSON.

One quart sweet milk ;

one teacup cold boiled rice
or fine hominy ;
two eggs, well beaten one teaspoonful
;

sugar ; two teaspoonfuls lard or butter, melted ;

half

teaspoonful salt ; one small teaspoonful soda : two

small teaspoonfuls cream of tartar, or instead of these
use two teaspoonfuls of baking powder ; flour to make
a thin batter, about a pint or more.
 CA_KE.
BOSWELL CAKE.
MR. BOSWELL, EAST HARTFORD.

N cups of flour ;
six cups of sugar ; three cups of

butter; eight eggs; three cups warm milk and

one wineglass of rum in it ; one teaspoonful of soda,
dissolved in a little of the milk; two pounds of raisins;

nutmeg, or mace. Bake an hour and a half.

DELICATE CAKE.
MRS. C. A. TERRY.

Half pound butter ; three-fourths pound flour ; one

pound sugar; whites of fourteen eggs. Rub together the
butter and flour. Add the sugar, which has been stirred

lightly into the well-beaten whites of the eggs. Stir

well. Flavor with bitter almond. Bake in oblong

sponge-cake pans, with buttered paper.

IMPERIAL CAKE.
MRS. G. V. WEIR.

One pound butter; one pound sugar; one pound

flour; one pound raisins; three-fourths pound al-
36 Receipts.

monds, blanced and slit ; three-fourths pound citron ;

one pound currants, if desired ;

one wineglass of

brandy and rose water (not extract of rose) ;

the juice

and rind of a lemon. Rub the butter and sugar to a

cream, with a little rose water. One small teaspoonful

mace improves the flavor. Beat the eggs separately.

This makes three loaves.

Bake, in a bread oven, about an hour.

A third of a teaspoonful of soda, or less, improves it,

as there is so much fruit in it.

HARTFORD ELECTION CAKE YEAST.

MRS. SHELDON.

Three pints of water ; eight good-sized potatoes,

peeled and cut in slices.

Boil in the water with a small handful of hops,

until tender. Rub through Pour the boiling

a sieve.

water in which the potatoes were cooked upon the

strained potatoes, through a sieve.

Stir in enough flour to make a stiff batter.

Make the batter very sweet with brown sugar.

Add a coffee cup of distiller's yeast.
Let it rise twenty-four hours before using.
Where the use of domestic yeast is impracti-

cable, that obtained from the distillery can be sub-

stituted.
 Cake. 37

It has been claimed that the compressed yeast of

modern use, is worthless for making election cake.
This is incorrect, for although undoubtedly less
it is

successful, as a rule, still excellent loaf cake has been

made of it. It requires a cake and a half of Fleisch-

man's yeast to raise seven loaves of cake.

ELECTION CAKE, No. 1.

MRS. SHELDON.

Eight pounds flour ;

four and a quarter pounds

butter ;
four and a quarter pounds sugar ;
five eggs ;

one quart home-made yeast ;

four pounds raisins ;
one

pound citron one ounce mace

; ;
one ounce nutmeg ;

new milk to make the batter sufficiently thin ;

one
tumbler mixed wine and brandy.
Beat to a cream the butter and sugar.
Mix half of it with the flour at two o'clock in the

afternoon, wet with the new milk, slightly warm. The

batter should be thinner than biscuit dough. Add
the yeast; a little salt. Let it rise. When light, at

night, add all other ingredients, with balance of butter

and sugar. Let it rise again ;
then put in pans,

making ten medium-sized loaves. Let it rise an

hour.
38 Receipts.

ELECTION CAKE, No. 2.

MISS REBECCA BUTLER.

Eight quarts flour ;

three and a half pounds sugar ;

three pounds butter ;

five eggs ;
one quart home-made

yeast ;
three quarts milk ;
six pounds raisins ;
half

ounce mace ;
half ounce nutmeg ;
half pint wine.

ELECTION CAKE, No. 3.

MRS. LEWIS WELD.

Four and a half pounds of flour; two and a half

pounds of sugar two and a quarter pounds of butter ;
;

four eggs '

y
half ounce nutmeg ;
half ounce mace ; one
tumblerful brandy and wine ; two pounds raisins ; half

pound citron.

At noon, or early in the afternoon, begin making

this cake. Rub together the butter and flour ; wet it

with one quart of milk, lukewarm, and either a half pint

distillers' yeast or one cake and a half of compressed

yeast. Beat well, cover the pan with a cloth and set in

a warm place to rise. At night, when very light, add

the sugar, spice, and eggs. Set the pan in a moder-

atelywarm place. Early next morning, add the fruit

and wine, the grated peel of a lemon, half a teaspoon-
ful extract of rose. Put into pans covered with but-
tered paper. Let them stand an hour, then put in as
 Cake. 39

many as the oven will hold, selecting the smallest pans

to bake first. A half teaspoonful of soda, dissolved in

a little warm water, will be safe. This receipt makes

seven loaves, which require to bake an hour or more.

ELECTION CAKE, No. 4.

MRS. NATHANIEL TERRY.

Twelve quarts of flour ; six pounds of sugar ; six

pounds of butter ;
twelve eggs ; one pint wine and
brandy ; one quart hop yeast ; six pounds raisins ; one
ounce mace ; three ounces nutmeg.
This cake is put together as directed in the preced-
ing receipt, except that half only of the butter is

mixed with the flour, in making the sponge. The

remaining butter is added with the sugar, when worked
over at night.
The receipt makes twelve loaves.

ELECTION CAKE, No. 5.

MRS. HENRY HUDSON.

Four and a half pounds sugar ;
four and a quarter

pounds butter ;
one peck sifted flour ;
two quarts of
milk ;
six eggs ;
four and a half pounds raisins ;
half

pint wine ;
half pint brandy ; nutmeg, and mace.
The yeast for this cake is preferably home made, for
40 Receipts.

which the receipt has already been given. The quan-

tity is three-fourths of a quart, and the cake is mixed

as in Receipt No. 3.

ELECTION CAKE, No. 6.

MISS C. M. ELY.

Two quarts flour ;

one and a half pounds sugar ;

one pound butter and lard one pint home-made ;

yeast ;
one pint or more new milk one egg one .
;

wineglass (sherry) of brandy and wine, mixed ;

two

nutmegs ;
one pound raisins.

Mix at 2 P.M., adding half the butter and sugar,

worked to a cream, with yeast, milk, a little salt, and
all the flour. When light, at evening, work in the rest

of the materials. Beat well. Let it rise over night,

and, in the morning, work over, put in pans, and let it

rise an hour. Bake in moderate oven. Frost the
loaves.

ELECTION CAKE, No. 7.

WINDSOR, CONN.
Six pounds flour ;
three and a half pounds sugar ;

two and a half pounds butter and lard, beaten to a

cream.
Take the flour and half the shortening, with one

'and a half cups of good yeast and milk enough to

 Cake. 41

make a stiff batter. Let it rise over night, then add

the rest of the shortening, and let it rise again. When
light, add nutmeg, mace, half a pirft of St. Croix rum,
one and a half pounds of raisins, one orange, a

pound of citron. Add the well-beaten whites of two

eggs, two teaspoonfuls of baking powder. Put the

batter in the pans ;
allow it to rise an hour.

ELECTION CAKE, No. 8.

MRS. CHARLES H. BRAINARD.

It is essensial for this cake that the yeast should be

made expressly for it.

Boil one potato in a pint of water ;

ten minutes be-

fore it is soft, add a teaspoonful of hops. The water

should be reduced one-half. Rub the potato through
a hair sieve, and, when cool, add to the hop water one-
sixth of a Fleischman yeast cake and four tablespoon -
fuls of flour, taken from that weighed out for the cake.
Rub smooth, stir into the liquid, and let the whole rise,

adding a half teaspoonful of salt.

THE CAKE The receipt, in full, makes fourteen

loaves, and is usually divided.

Eight pounds pastry flour ;

four and a half pounds
sugar ;
four and a half pounds butter (part Deerfoot or

Strawberry Hill lard can be used) ;

six pounds raisins ;
42 Receipts.

two pounds citron ;

two pounds currants or Sultana
raisins
;
one ounce nutmeg half ounce mace ; eight
;

eggs; one and a half gills of brandy; one and a half

gills of wine; three pints milk ; the juice of one or two

oranges and a little grated peel.

At noon, rub well together the butter and sugar,
until like pudding sauce.
Mix well half of this with the flour; add the milk,

which must be lukewarm ;

a teaspoonful of salt ;
the

eggs, and lastly, the yeast. Beat it half an hour. Set

in warm place. By ten o'clock it will be light. Add

the remaining butter and sugar, wine, brandy, spices,

and orange juice. Beat half an hour. Set it in a

warm place until morning. Stir into it, very lightly,

the fruit, well dredged with flour, which must be taken

from that measured for the cake.

Let it stand in the pans, which must be lined with
buttered paper, an hour and a half before baking. It

must not be stirred in the oven, nor the place of the

pans changed.
Frost the loaves. The pans must be filled two-
thirds full. The batter must be very thin ;
if too stiff,

warm with a little warm milk.

 Cake. 43

ELECTION CAKE, No. 9.

"CHOICE RECEIPTS."

Four pounds flour; two pounds sugar; one pound

lard one pound butter
;
two pounds raisins ; one ;

pound citron four eggs one quart of new milk two

; ; ;

heaping teaspoonfuls mace ;

four nutmegs ;
a tumbler.
ful of wine and brandyone pint home-made yeast.
;

In the morning, cream the butter and lard, and,

when very light, add the sugar, mixing well. Take a
little less than half the butter and rub well into the

flour, which should be well warmed; add the milk,

slightly warmed, and the yeast. Mix thoroughly, and

let it stand where it will keep warm until it becomes
very light, which should be about nine or ten o'clock
at night. Do not disturb it while rising.
Beat the eggs separately and mix with the remainder
of the shortening, adding the spice and wine, etc.

Mix well, and let it rise a second time. In the morn-

ing, when light, fill the pans two-thirds full, putting in

a little at a time, and dropping the fruit in thickly in
layers. Bake in a slow oven.
THE YEAST Boil a small handful of hops in one

quart of water, strain through a sieve ; pour, boiling

hot, over the flour, to make a thin batter. When cool,
add a half pint of distillery yeast; strain again, and let
44 Receipts.

it stand until very light and foaming. Make the yeast

the day before it is to be used.

ELECTION CAKE, No. 10, PLAIN.

MISS MARY ANN OLCOTT.

Three cups of new milk, warm ; one cup sugar ;

one

cup home-made yeast.

At two o'clock P.M. make a stiff batter, and let it

rise. Beat well, and add, about bed time, three cups
of sugar; two cups of butter; half cup sweet lard;
one egg ; one pound raisins ;
half pound citron, sliced

thin ; three nutmegs ;

four teaspoonfuls mace, pow-
dered ;
half wineglass brandy ;
half wineglass wine.

ELECTION CAKE, No. 11.

MISS GLEASON.

Ten cups of flour ;

four cups milk ;
two cups sugar ;

one cup home-made yeast, or two thirds of a cup of

distillers' yeast, omitting a little to add in the morn-

ing.
Beat the batter well. Let it rise over night.

Take two cups of sugar; three cups butter; two

eggs.
Add the balance of yeast and these ingredients to

the batter; beat very hard, and, when well mixed, let
 Cake. 45

it rise again. When very light, add half ounce of nut-

meg and a quarter ounce of mace ;
two pounds raisins ;

one pound citron ; one teaspoonful of soda ; two tea-

spoonfuls of cream tartar ; one wineglass of brandy.

Let the cake rise again, in the pans, before putting
it in the oven.

QUICK LOAF CAKE.

MISS H. W. TERRY.

One and a half pounds flour ; half pound butter ;

three-fourths pound sugar ; three eggs ;

one glass of
wine; one cup of milk; half a nutmeg; half a tea-
spoonful cinnamon ; two teaspoonfuls baking powder ;
one pound raisins.

MADELINES.
ADAPTED BY E. T. J.

These delicious little cakes can be either made of

very rich batter, in which case they can be kept much
longer, or after a simpler receipt.

Three-quarters pound of butter ; one pound sugar ;

one pound flour; nine eggs; half wineglass brandy;

grated peel of one lemon ; half grated nutmeg ; half
teaspoonful Royal baking powder.
Stir butter to a cream, add sugar, beat well. Add the
beaten yolks of eggs alternately, with half the flour, then
46 Receipts.

the beaten whites with the balance of flour. The brandy,

spices, and lemon may be added to sugar and butter,
when beaten well. Sift the baking powder in the flour

before adding eggs. Butter two or three dripping pans

well. Pour in the batter half an inch thick. Fill as

many pans as the oven will hold. The mixture will

bake in ten minutes in a moderate oven.

When it has been out of the oven two minutes, cut
it in squares with a warm knife. Spread each square
with either strawberry, raspberry, apricot, or green

gage jam (the very acid kinds will not do), or chopped
crystalized fruits, or chopped blanched nuts. On this

drop from a spoon a thick layer of soft frosting,

taking care that it does not run down the sides. Make
the frosting as follows :

To the white of one egg, take a heaping cup of

powdered sugar, stir it in without first beating the egg,

add three drops of rose water, five of vanilla, and the
juice of a quarter of a lemon.

MADELINES, No. 2.

ADAPTED BY E. T. J.

One cup butter two cups sugar

; two-thirds cup
;

milk; six eggs; two small teaspoonfuls baking powder;

two and a half cups flour. Flavor with half a glass
 Cake. 47

brandy, half a nutmeg, and the grated rind of a

lemon.
Bake as directed in preceding receipt, and use the
jam and frosting in the same way. These are very
delicate and light, but will not keep as long as made-
lines made of richer cake.

"FIVE O'CLOCKS."
E. T. J.

One cup of butter ;

two cups of sugar ;
three cups
of sifted flour; four eggs, beaten separately; half cup
milk or sour cream if cream is used, add a quarter

teaspoonful of soda ;
half a nutmeg ;
ten drops rose

water; grated peel of one lemon; one dessertspoonful

vanilla; one glass sherry or half glass brandy ;
half a

pound of citron, cut fine.

Stir butter and sugar together, add the wine, flavor-

ing, and lemon peel. Stir in the milk, alternately,

with half the flour. Add two level teaspoofuls baking
powder in a little of the flour. Stir in the beaten

eggs, alternately, with the remaining flour, reserving a

very little to dredge the citron.

Lastly, add the fruit. Half a pound of raisins may
be used, if desired. Bake in small block-tin patty-

pans. This receipt makes sixty cakes. Frost with the

Asquam frosting. Two eggs will frost all.

48 Receipts.

ASQUAM FROSTING.
E. T. J.

To the white of one egg, take one and a quarter

cups of pulverized sugar. Stir in the sugar without

beating the egg. Add three drops rose water, ten of

vanilla, and the juice of half a lemon. It will at

once become very white, and will harden in a very few

moments, which is its chief claim to distinction.

BLACK CAKE.
MRS. G. V. N. LOTHROP.

Two pounds butter ;

two pounds sugar ;
two pounds
flour ;
five
pounds raisins ;
five pounds currants ;
two

pounds citron ; twenty eggs one tumblerful brandy ; ;

one tumblerful wine one tablespoonful cloves ; two

;

tablespoonfuls cinnamon two tablespoonfuls mace.

;

BLACK CAKE, No. 2.

MRS. DAVENPORT.

Thirteen pounds raisins; three pounds preserved

lemon peel; three pounds citron; five pounds cur-
rants; four pounds butter; six pounds sugar; four
pounds flour; thirty-six eggs; two ounces mace,

ground ; half ounce nutmeg ;

half box cinnamon,
ground ;
half box cloves ;
one pint molasses ;
two and
a half pints whiskey and wine.
 Cake. 49

This is absolutely perfect cake, and has been tried

many times. The receipt given makes about fifty

pounds. One- quarter of the receipt is enough for

ordinary occasions. Do not attempt to bake it in the
house, but send to a baker.

ANGEL CAKE.
HOTEL CAPITOL, HARTFORD.
Whites of eight eggs, well beaten ;
one cup pulver-
ized sugar ;
half cup flour ;
half cup corn starch one ;

teaspoonful baking powder, sifted with flour, sugar,

and starch; add eggs. Flavor with lemon.

FRUIT CAKE.
MRS. WM. THOMPSON.

One pound flour; one pound sugar; one pound

butter; one pound eggs; two pounds raisins; two
pounds currants; half pound citron; mace, nutmeg,
cinnamon, and cloves, one-half ounce each; one glass
of brandy; half teaspoonful soda.

SPONGE CAKE.
MRS. FORD.

Twelve eggs the weight of ten eggs

; in powdered
sugar, and the weight of five large eggs in flour ;
the
grated peel of a large lemon and half the juice.
50 Receipts.

Stir together the yolks of eggs, and sugar till very light.
A wooden spoon or a Dover egg beater will do best
to beat with. When light, add the lemon peel and
juice.
Beat the whites very light, and stir in gently, but

thoroughly, with a silver fork.

Sift the flour in, in three instalments, stirring it in

as lightly as consistent with thorough mixing. Prac-

tice will give the best peculiar movement of the fork

or spoon which scatters the flour, while mixing it in.

If the eggs are large, this quantity will make a large

milk pan loaf and two oblong bread pan loaves. If

the eggs are small, the quantity will fill the milk pan,

and is much the best way to bake it. Line the pan
with stiff white paper, making the sides straight. Bake
an hour, in a moderate oven, watching carefully, to

avoid burning.
This cake is the handsomest of all sponge rakes.

SPONGE CAKE, No. 2.

MISS WOOLSEY.

Twelve eggs ; the weight of twelve in sugar, and of

six in flour the grated peel and juice of one lemon.
;

Proceed as in the first receipt. The preponderance of

sugar makes the cake less handsome than the first
receipt, but moister, and with a sugary crust on top.
 Cake. 51

If sponge cake is frosted, the icing should be flavored

with lemon juice.

SPONGE CAKE, No. 3.

MRS. ROSE TERRY COOKE.

Nine eggs, ten if small ;

one pound pulverized
sugar; half pound flour (pastry); the juice and peel,
grated, of a lemon. Add the sugar to the whites,

sifting it in, and beating it in with a fork.

Add the yolks next, then the flour, lastly, the lemon

juice and peel.

Line the pans with buttered paper. Bake in a
moderate oven. When the cake is in the oven, sit
down by the oven door, and watch till it is done.

COCOANUT CAKE.
MISS FARRAN.

One cup "of butter; two cups of sugar; two-thirds

cup of milk ; whites of six eggs yolks of four eggs ; ;

two and a half cups of flour; two teaspoonfuls baking

powder. Flavor with a tablespoonful of vanilla.

Bake in four layers.

FILLING. Three eggs, with the yolks of the two

remaining from the cake, well beaten one cup of ;

sugar; the juice of two lemons. Cook in vessel set in

52 Receipts.

hot water, on the stove, until it thickens. Stir con-

stantly.
When cold, stir into it a third part of two grated

cocoanuts. Spread upon three of the cakes.

FROSTING. Make a thick, stiff, soft frosting, using

a heaping cup of sugar to the white of one egg, and

only a half teaspoonful of lemon juice, to whiten it.

Flavor with half a teaspoonful of vanilla extract ;

mix
with it a third part of two grated cocoanuts that is,

half of what is left. Spread over the top and sides of

the loaf, and, while soft, shower over it the remainder

of the cocoanut, insuring its adhering to the cake.

This is the most delicious of all cocoanut cakes. It

is a dessert dish properly, to be eaten with a fork.

POUND CAKE.
MRS. FARNSWORTH.

One pound two ounces of butter; one pound sugar;

fourteen ounces flour; ten eggs, beaten separately;

half teaspoonful mace ; one wineglass brandy.

POUND CAKE, No. 2.

MRS. H. W. CLOSSON.

One pound sugar ;

three-fourths pound butter ;
one

pound flour ;
ten eggs, beaten separately ;
one pound

raisins, or half pound citron ; three-fourths wineglass

 Cake. 53

brandy ;
ten drops extract of rose ;
half a nutmeg ;

grated peel of one lemon. Stir, till very light, the

butter and sugar together. Mix the yolks, whites,
and flour, alternately. Lastly, add the flavoring and
the raisins, dredged with a little of the flour.

WHITE MOUNTAIN CAKE.

ADAPTED BY E. T. J.

One pound sugar ;

half pound butter ; one pound
flour ;
six eggs, beaten separately ;
two scant teaspoon-
fuls Royal baking powder, sifted into a little of the
flour; one dessertspoonful of vanilla; half teaspoon-
ful extract of lemon, or a very few drops of extract of

bitter almond, a few drops of rose, and half a tea-

spoonful of vanilla; two-thirds cup of milk.

The quantity of flour in this and all cakes, save

sponge cake, may require to be slightly varied, owing

to the size of the eggs or the quantity of flavoring.

The batter should be thin as prudent for baking in

jelly cake pans, and may be tested by a small cake.

The batter will make two loaves of three cakes each,

and may be divided before flavoring. The White

Mountain Cake being flavored as directed above, and,

when baked, spread with a frosting made in the pro-

portion of one heaping cup of powdered sugar to the

white of an egg, and a quarter only of the juice of a
54 Receipts.

lemon, the flavoring to correspond with that of the

cake. Spread it as thickly as possible over the cake,
and lay the cakes one upon another, frosting the top
with slightly stiffer icing.

The other half of the batter may be varied by adding

a glass of sherry, a little nutmeg, and ten drops of rose
extract, instead of the flavoring used before. This loaf
can have jelly between the layers, the top being iced
with the frosting used for the first loaf.

If desired, a quarter of a pound of citron, or a half

pound of raisins, can be added to the batter just de-

scribed, and baked in small patty pans.

The loaves can be filled with many other mixtures

with grated orange, made very stiff with sugar, in
which case the flavoring of the cake should be a little
orange or lemon juice, mixed, with a tiny quantity of
the grated peel; or with cocoanut or chocolate.

TUMBLER CAKE.
MRS. BRINCKE.

One large tumbler of butter ;

one large tumbler
sugar ;
one small tumbler milk ; one small tumbler
molasses ;
five tumblers flour ;
four eggs ;
one and a
half teaspoonfuls soda ;
one pound raisins ;
one

pound currants ;
half pound citron ;
one teaspoonful
each of mace, clove, nutmeg, and cinnamon.
 Cake. 55

FRUIT CAKE.
MRS. THOS. BELKNAP.

Three-fourths pound butter ;

one pound darkest
brown sugar one pound two ounces browned flour
;
;

half pint molasses half pint milk \

one wineglass ;

sherry four
; eggs, beaten well one teaspoonful soda ; ;

one tablespoonful cloves ;

one tablespoonful allspice ;

two nutmegs.
This receipt will make two loaves of cake, and will

keep for weeks.

CINNAMON WAFERS.
MISS FARRAN.

One pound white sugar ; quarter pound butter ;

three eggs ;
three tablespoonfuls ground cinnamon ;

one dessertspoonful vanilla extract ;

one teaspoonful

baking powder. Flour only sufficient to roll out thin.

Cut into small cakes, with top of a wineglass. When
baked, drop a spot of frosting in the middle of each
cake. Use to make it whites of two eggs ;
two cups
powdered sugar ten drops vanilla a dessertspoonful
; ;

oflemon juice. The wafers will keep four or five days,

but not longer. On losing their freshness, they become
powdery and tasteless.

Be careful to obtain the cinnamon from the drug-

gist. If stale, the wafers are ruined.
56 Receipts.

SAND CAKES.
PLATTSBURG COOK BOOK.
One pound sugar ;
half pound butter ; yolks of

two eggs and white of one ;

one pound flour. Mix
the butter and sugar thoroughly, add eggs, well beaten,

and flour, alternately. Roll out the cakes thin. Wet

the tops with the white of egg, beaten stiff. Sprinkle
over them powdered sugar, ground cinnamon, and a
few bits blanched almond.

SUGAR CAKES.
JAMAICA, L. I.

Two cups powdered sugar; one cup of butter; four

eggs, whites and yolks beaten separately; half a nut-
meg, and a little mace; flour enough to roll out soft.
Cut in small cakes. Sprinkle granulated sugar on the

top.

JACKSON JUMBLES.
MRS. NATHANIEL TERRY.
Three cups sugar ;
one cup butter ;
three and a
half cups unsifted flour, or five cups sifted flour ;
one

cup sour cream nutmeg; ;

a little rose water (if ex-

tract of rose, ten drops), or vanilla ;

two eggs.
 Cake. 57

WATER COOKIES.
MRS. NATHANIEL TERRY.
Three pounds flour ;
one and a half pounds sugar ;

three-fourths pound butter ;

two teaspoonfuls soda,
dissolved in a little hot water. Rub the butter into

the flour, as if for pastry. Dissolve the sugar in a

half pint of boiling water. When cold, wet with this

syrup the flour and butter, mixing as if making pastry.

Roll very thin. They will keep some time.

The flavoring can be vanilla, nutmeg, or cinnamon.

The receipt makes a large quantity. If properly
made, they are crisp and light as pastry, not hard.

MOLASSES GINGERBREAD.
(WITHOUT EGGS.) MISS WOODBRIDGE.
One pint molasses ;
one cup melted butter ;
one

tablespoonful ginger ;
one teaspoonful cinnamon ;
a

little nutmeg and clove ;

one cup cold water. Stir
into the molasses a teaspoonful of soda. Beat hard
until it foams high. Add the other ingredients, with

enough flour to make it stiff. Lastly, add the cupful

of water.
GINGERBREAD.
MRS. G. V. N. LOTHROP.
Two cups of molasses ;
half cup of butter ;
half

cup of brown sugar ;

one cup of sour milk ;
a little
58 Receipts.

more than three cups of flour ; three-fourths teaspoon-

ful of soda, dissolved in a little water and stirred into
the molasses, and three-fourths teaspoonful of soda,

dissolved in the milk ;

two teaspoonfuls ginger.

GINGERBREAD, No. 2.

MEADOW BANK.
Two cups West India molasses ; one cup brown
sugar ;
one cup sour milk half cup butter
; one tea- ;

spoonful soda ;
one teaspoonful ginger a little salt. ;

Add soda to the milk, which add after the other

ingredients have been well stirred together. Use only

enough flour to permit the batter to be dropped in

cakes.

HARD SUGAR GINGERBREAD.

MRS. NATHANIEL TERRY.
One and a half cups white sugar ;
two eggs ;
a

piece of butter as large as an egg ;

one tablespoonful
ground ginger one teaspoonful lemon juice one tea-
; ;

spoonful soda, dissolved in two tablespoonfuls of milk;

flour enough to make a batter which can be rolled

out. Roll very thin. Mark in strips, with jagging

iron. Sprinkle white sugar on them. Bake a pale
brown, in quick oven.
The flour is added after all other ingredients.
 Cake. 59

GINGER SNAPS.
MRS. NATHANIEL TERRY.
One quart molasses ;
one pound butter ;
half pound
sugar ;
one ounce cloves ;
one cup ginger one ;
tea-

spoonful soda ;
as little flour as can be used to roll

out the cakes.

They are very crisp and delicate.

GINGER SNAPS, No. 2.

LYDIA TALBOT.
One and a half cups molasses, West India ;
one tea-

spoonful soda. Boil the molasses, stir in the soda,

pour it, when boiling hot, over three tablespoonfuls of

lard or butter. Add a little salt.

Two tablespoonfuls ginger ;

half teaspoonful clove ;

one teaspoonful cinnamon ;

flour to roll out thin.
 PUDDINGS.
APPLE PUDDING.
MISS CORSON.

T3UTTER thickly an earthenware pudding mould

*-* or bowl with cold butter. Press a layer of bread

crumbs, an inch thick, all through the mould, as a

lining. Fill the middle with good cooking apples,

stewed, mixed with enough sugar to make it moder-

ately sweet a little nutmeg or grated lemon peel

;
a ;

tablespoonful of butter, which will melt of itself, when

the apple is hot. Add one egg, well beaten. Scatter

bread crumbs over the top, and small bits of butter.

Bake fifteen minutes, and turn out on a platter.

Eat with Asquam sauce.

BREAD BATTER PUDDING.

MRS. THOS. WAYNE.

Heat a quart of milk, and pour upon two teacups

of fine bread crumbs. Beat well, and, when pretty
smooth, add half teaspoonful of salt, and, when a little

cool, five eggs, beaten separately. Bake, in a buttered

dish, until it is set, but not till it separates. Eat with

hot liquid sauce.
 Puddings. 61

SOUFFLE PUDDING.
MRS. HARRISON.

One tumbler of milk ;

two heaping tablespoonfuls
of flour ; quarter pound of butter ;
two tablespoonfuls
of sugar ;
four eggs. Mix butter, sugar, and flour

together. Add the milk, and' put in a saucepan over

the fire, stirring until it thickens.

Remove from fire, and stir the yolks of the eggs,

unbeaten. Beat very hard. Let the mixture cool.

Add the whites of the eggs, beaten very light, just

before putting into the oven.

Bake twenty minutes, and serve with hot wine

sauce.

ORANGE OR LEMON PUDDING.

MRS. A. R. TERRY.
Wet two tablespoonfuls corn starch with a little

cold water ;
when smooth, pour over it a pint and a

half of boiling water, as if making starch. When clear

and thick, add the yolks of two well- beaten eggs, and
the juice of five oranges and one lemon, or four

lemons and two oranges, with six heaping tablespoon-

fuls of sugar. Pour into a dish or mould; when quite
stiff, pour over the top a meringue made of the
whites of the eggs, beaten with six tablespoonfuls

sugar and the juice of half a lemon. Do not allow it

62 Receipts.

to brown, but put in the oven, with doors open, until

it sets.

INDIAN PUDDING.
(WITHOUT EGGS.) MISS WOODBRIDGE.

Seven lablespoonfuls Indian meal, stirred into a

quart of scalding milk ;

one cup molasses ;
butter the
size of an egg ;
one teaspoonful powdered cinnamon ;

half teaspoonful ginger ;

one cup cold water, added as
the pudding goes into the oven.
Bake three-fourths of an hour.

INDIAN PUDDING, No. 2.

MRS. JUDGE PARKER.

One quart milk, well boiled ;
half pint corn meal,

sprinkled in the milk when hot (have the meal well

sifted) ;
half pint molasses ;
one teaspoonful salt ;

butter the size of an egg. Mix all thoroughly. Pour

over all a pint of cold milk. Stir thoroughly. Put in

a buttered baking dish, and bake two hours.

INDIAN PUDDING, No. 3.

MRS. ROSE TERRY COOKE.

Three quarts and one pint sweet milk ; three table-

spoonfuls (heaped) of ordinary corn meal, not granula-

ted one teacup molasses; one teaspoon salt; half cup
;

butter; ginger to taste. Boil one quart milk, add to it

 Puddings. 63-

molasses, butter, salt, and spice, and meal stiired

smooth with a little cold milk; scald well and then

turn into a well-buttered baking dish. When it begins
to crust over, stir it all up from the bottom, and add
one pint cold milk. Repeat this process every half
hour, or oftener if the pudding browns too fast, till the

five pints are used, then let it bake till done, six hours
at least. Use, when hot, with a sauce of grated or
granulated maple sugar, stirred into rich cream, and
keep very cold till needed.
This pudding can be reheated indefinitely.

DELMONICO PUDDING.
One quart milk ;
four even tablespoonfuls corn
starch, mixed smooth, with a little cold milk, taken
from the quart ;
the yolks of four eggs, beaten with
five tablespoonfuls sugar. When the milk boils, add
the corn starch, and stir until quite thick. Take from
the and add the beaten eggs and sugar. Flavor
fire

with one dessertspoonful of vanilla extract. Pour into

a pudding dish. Beat the whites of the eggs very

light, add three tablespoonfuls sugar, a few drops of

vanilla. Spread it over the pudding. Set it in the

oven for a few minutes, to set, but not to brown

Leave the oven door open.
64 Receipts.

ENGLISH PLUM PUDDING.

MRS. PECHEN.

One pound suet ;

half pound flour ;
two pounds
currants two pounds raisins
;
one pound citron ; ;

half pound sugar one wineglass of brandy

;
one ;

wineglass of wine ;
twelve eggs ;
one teaspoonful of
powdered mace and cloves ;
one nutmeg ;
half tea-

spoonful of salt ; quarter pound of orange peel ;

two
tablespoonfuls ginger syrup or brandy peach syrup.
Boil the puddings in small pudding cloths, holding

about a quart each, five hours, not letting it stop

boiling one moment.

These will last an indefinite length of time. Hang
in a cool, dry place. When used, plunge in boiling
water, and boil one hour.

PLUM PUDDING.
MRS. MCHARG.

One cup suet, chopped fine ;

one cup molasses ;

one cup chopped apple one cup milk one small tea-
; ;

spoonful of salt one teaspoonful each of cinnamon,

;

allspice, mace, cloves, nutmeg; two cups chopped

raisins, more if you like ;
one cup dried currants ;

half pound citron.

add quarter pound
If liked, of candied orange peel,
 Puddings. 65

and half a pound of almonds, blanched and slit, with

a penknife, in four parts.
Two well-beaten eggs (if eggs are plentiful, use
four) ;
two cups of flour.

Boil three hours, and serve with hot liquid sauce.

PLUM PUDDING, No. 2.

MISS CHARLOTTE ELY.

One pound fruit cake ; one teacup suet ; one heap-

ing cup of flour ; three-fourths glass of wine ; one tea-

spoonful powdered cinnamon ;

four eggs, beaten sep-

arately ;
half teacup milk ; one nutmeg.
Boil four hours.

RICE PUDDING.
MRS. A. M. DIAZ.

One-third cup rice. Let it swell in a quart of milk,

in a farina kettle, on the back of the stove, until quite

thick. Then add another pint of milk, three table-
spoonfuls sugar.
Put in a pudding dish, cover it
closely. While
baking, stir the pudding now and then. When nearly
done, remove the cover. Bake only until set, taking

care not to allow it to separate.

66 Receipts.

GRAHAM PUDDING.
MRS. JUDGE PARKER.
One cup of molasses ;
one cup of tepid water ;
two

cups of graham flour ;

one cup of chopped raisins ;

one teaspoonful soda. Steam three hours.

Eat with golden sauce.

GRAHAM PUDDING, No. 2.

MISS PARLOA.

One and a half cups graham flour ;

one cup milk ;

half cup molasses ;

one cup chopped raisins ;
one

teaspoonful soda ;
half teaspoonful salt.

Dissolve soda in a spoonful of the milk. Add the

rest of milk to the molasses, pour over flour, and,

lastly, add raisins. Boil, in mould, four hours.

SAGO AND APPLE PUDDING.

ELIZABETH COPPET.
Soak six tablespoonfuls of sago or tapioca in a pint

of warm water. Pare six sour apples, and core them.

Butter a dish, place the apples in it, and fill the cores

with sugar and a little grated nutmeg. Melt a small

cup of sugar and water, pour two-thirds of

in the sago

the mixture over the apples, and put in the oven.

When it has slowly baked an hour, pour in the rest of
 Puddings. 67

the sago, stirring occasionally, and pressing the apples

down.

SAGO AND APPLE PUDDING, No. 2.

ANNIE CONOLLEY.
Soak six tablespoonfuls of sago or tapioca in a
quart of warm water, on the back of the stove. Pare,

core, and cut in eighths six greening or Baldwin ap-

ples. Butter a pudding dish, put in the apples.

Slightly sweeten the sago and water, and grate in a

third of a nutmeg. Pour over the apples. Put it in
the oven, with a plate over the top remove it ten ;

minutes before it is done. Stir it, gently, from time

to time.

Eat warm, not hot, with sweetened cream, or, what

is best of all, half a pint of cream, whipped with egg-
beater, with a tablespoonful of powdered sugar.

CHOCOLATE PUDDING.
MRS. B. F. D. ADAMS.
One cup of chocolate, dissolved in a little hot milk.
Add to it a pint of milk, boiling hot ;
the yolks of two

eggs, beaten with a cup of sugar ;

a tablespoonful of

corn starch, dissolved in a very little cold milk, and

the melted chocolate. Let it
thicken, in a double

boiler, on the stove. Pour into a pudding dish, and,

68 Receipts.

when cool, spread over the top a meringue, made of

the whites of three eggs and three tablespoonfuls sugar.

Put it in the oven, with open doors, to set.

SPONGE CAKE PUDDING.

FROM BOSTON.
A quarter cup of sugar ;
a half cup of flour ;
a

quarter cup of butter ;

five eggs ;
one pint of milk,
boiled.

Mix flour and sugar. Wet with a little cold milk.

Stir into the boiling milk. Cook until smooth. Add
the butter, the well-beaten yolks of the eggs, then the

beaten whites. Pour into a buttered dish. Set into a

pan of boiling water, and bake, in a moderate oven,

forty minutes. Eat hot, with a liquid sauce.

STEAMED PUDDING.
E. T. J.

A quarter tumbler of butter ;

a half tumbler of

sugar ;
a half tumbler of milk ;
a half tumbler of

molasses ;
two and a half tumblers of flour ;
two
eggs one large tumbler of fruit three-fourths tea-
; ;

spoonful of soda one teaspoonful each of clove,

;

cinnamon, and mace or nutmeg.

Steam three hours. Eat with liquid sauce.
 Puddings. 69

TAPIOCA PUDDING.
MRS. NATHANIEL TERRY.

Soak four ounces of tapioca (the large tapioca is

best), in a quart of milk, for several hours, until quite

soft. Let it boil a few minutes ;

if quite thick, add a
little milk. When cold, add four eggs, beaten separ-

ately; four ounces of sugar; a glass of wine; the peel

of a lemon, grated, and, lastly, a pint of cream. This
will make two puddings.
Orange flower water may be substituted for the

lemon and wine.

The following receipt is an improvement on the one
above given, being more delicate. Both rules require

very careful baking, since the cream-like consistence

is to be secured.

TAPIOCA PUDDING, No. 2.

ADAPTED BY E. T. J.

Soak four tablespoonfuls tapioca, in a quart of milk,

one hour then add one pint of milk, and cook slowly
;

in double boiler, until the tapioca is thoroughly done

and soft. Pour into a large dish, add another pint of
cold milk, a pint of cream, a half teaspoonful salt,

five well-beaten eggs, the grated rind of a lemon, a

dessertspoonful of vanilla extract, eight drops of rose

70 Receipts.

water, a wineglass of wine, stirred into ten large table-

spoonfuls of sugar.
This will make three puddings. Butter the

dishes, set them in a dripping pan, pour hot water

around them, and replenish as it boils away. Be very
careful not to cook too long. The pudding is like
thick cream, when properly baked.

PRUNE PUDDING.
MRS. WATSON WEBB.

Stew, gently, a pound of French prunes in a pint of

water. When nearly soft, add a teacup and a half of

sugar. When quite done, remove the stones, and cut
each prune into four pieces. Have a scant quarter
box of Nelson's gelatine, dissolved in a gill of boiling

water, on the stove. Strain it into the prunes. Add two

tablespoonfuls of brandy, pour into a mould, and set

on ice. Serve with whipped cream. A border mould

may be used, with a hollow in the center, in which

the whipped cream can be piled up. A little lemon

juice and grated peel improves it. Canned peaches
and apricots are very nice prepared with gelatine in
a similar way, adding a little lemon juice and either

cutting the fruit in bits, or straining it after slowly

stewing with more sugar.

 Puddings. 71

GOLDEN SAUCE.
MRS. JUDGE PARKER.
One cup of butter and one cup of sugar, well beaten
together ;
a little nutmeg, or the grated peel and juice
of a lemon. Add four tablespoonfuls hot water, then

the beaten yolk and afterwards the beaten white of

one egg. Beat well.
Put the sauce into the boat and set it in a saucepan
of hot water. Stir gently from time to time.

This receipt does not differ essentially from Miss

Parloa's golden sauce, except that only a third of a

cup of butter is used, and two tablespoonfuls of wine

are substituted for the lemon and water.
It is especially used for graham pudding.

SAUCE FOR APPLE PUDDING.

PLATTSBURG COOK BOOK.
Beat one egg very light. Stir into it a cup of white

sugar. Then add four tablespoonfuls boiling milk,

and add, lastly, the grated rind of a lemon. This is

smooth and foamy, and serves well hot for apple

puddings or meringues, or for any pudding or blanc
mange usually eaten with cream.
The flavoring can be varied, but lemon peel is best
to eat with apple pudding.
72 Receipts.

LIQUID PUDDING SAUCE.

SARAH LAUGHLIN.
Beat together half a cup of butter and a cup of

sugar. Add anutmeg. Heat, very hot, a wine-

little

glass ofwine or a half glass of brandy. Beat it into

the sauce, which will foam throughout.

LIQUID PUDDING SAUCE, No. 2.

MAGGIE M.

One cup butter two cups sugar, powdered. Stir

;

to a cream, then drop in a piece of ice, and beat hard.

Add half a cup of brandy, which has been chilled on
ice, a teaspoonful at a time. If not sufficiently thin,
add a little iced milk. Transfer to sauce boat, set in

a saucepan of cold water. Set on the fire. Let it

boil twenty minutes. Serve in sauce boat. Add a

little grated nutmeg to the butter and sugar.

LIQUID PUDDING SAUCE, No. 3.

MARION HARLAND.
One and a quarter cups powdered sugar ;
one
quarter cup of butter one quarter cup boiling water.
;

Measure the water, and keep on the stove or spirit

lamp. Stir the butter and sugar together wet from ;

time to time with half a teaspoonful of the hot water,

 Puddings. 73

beating hard. If more water is used, the butter is

melted and the sauce is ruined. When all the water

is added, the mixture should be a foamy mass.
Add half a wineglass of brandy, a little at a time,

and a quarter of a grated nutmeg. Pour the mixture

into a sauce boat, set it into a saucepan of boiling

water, and stir occasionally. When hot, remove to

back of stove, still in the water, until it is needed.

 PIES.
BEST PASTRY.
MRS. NATHANIEL TERRY.

M EASURE
handful of
one quart
it upon
sifted pastry flour.

the moulding board.

Place a
Have a
coffeecupful of butter and one of best lard, made very
cold, either by keeping for half an hour upon ice, or

by packing it in a pan of snow. Roll out the butter

in the flour, upon the moulding board, into thin
sheets, place it on tin pans, and set them upon the ice
or snow until wanted for use.

Scrape into the flour in the dish the butter that may
have crumbled on the board, with the remaining flour.

Add a small teaspoonful of salt. Cut up the lard, in

the flour, with a knife, or rub it with the tips of your

ringers, quickly and lightly, until it is all a granulated

mass. Wet it with three-fourths of a coffeecup of ice

water, stirring it with a knife. Take a little sifted

flour, not a portion of the original quart, sift a little

on the board, turn out the dough upon it, flour the

rolling pin, roll the pastry lightly to a square mass, an

inch thick and a foot square. Place a layer of the

 Pies. 75

rolled butter on the dough, not extending within two

inches of the edge on any side. Fold over the side

edges, then the top edges, not meeting on any side.

Double the dough, turn it, and roll again, as before,

until the supply of butter is exhausted. The measure

given will make three layers. When
doubled together
for the last time, cut off a piece from the roll, suffi-

cient for the bottom crust of the first pie. Roll it a

quarter of an inch thick, cover with it a pie plate

which has been well buttered, trimming off the edges
with a sharp, well-floured knife. Fill the plate with
fruit or mince meat, or whatever filling you have pre-
pared. Roll out the top crust slightly thicker than
the bottom. When trimmed off, cut a slit in center of
crust. Cut the edge of the paste with the knife at

every inch; this will secure the edges of the crust, but
not injure its consistency. Bake in a hot oven, and
watch carefully. It is better only lightly brown, but
thoroughly risen and well cooked.
For berry or small fruit pies, use a soup plate, or any

deep plate with a rim.

Pie plates, as well as cake tins, should be buttered

with cold butter, melted butter running off.

Although the cook books recommend chilling the

pastry over some three different periods, of twenty

minutes each, it is found, by having the shortening
76 Receipts.

very hard to begin with, using ice water to wet it, and

manipulating the dough as quickly and

lightly as

possible, that the handsomest puff paste can be made.

Dexterity is the main thing which can be relied on,

and which practice will certainly teach. In summer,

it is, of course, better, if the butter seems soft, to

place the dough for as long a time as possible on the

ice. I have never found it necessary to wet the strip

of paste around the edge of the pie.

All butter can be used, if preferred, but the pastry

will not be so handsome. Do not use more than a

saltspoonful of salt, if no lard is used.

This receipt, if closely followed, will make the hand-

somest puff paste.

APPLE PIE.

Slice five sour apples very thin. Line a pie plate

with crust, made after the puff paste receipt, but using

a little less shortening, and rolling it out in flour, not

included in the quart mentioned. Roll the under

crust thin.

Fill the plate with the apples. Cover it with paste,

rolled somewhat thicker. Cut two slits in the middle.

When baked, remove with care the top crust, lay on a

Stir the apple lightly. Stir in a heaping
plate.

teaspoonful of butter, half a grated nutmeg, and

 Pies. 77

enough sugar to make it palatable. Replace the top

crust. This method is so superior to the mode of

preparing the apple before cooking that it is worth

the trial.

MINCE PIE.

ADAPTED BY E. T. J.

Two pounds boiled tongue, not smoked (Richard-

son & Robbins' jellied tongues are the best), chopped
fine ;
one pound suet, with strings removed, and also
chopped fine; three pounds brown sugar; four

pounds tart apples, chopped fine ;

one pound currant

jelly, or cherry jam, damson or any sub-acid sweet-

meat will do; two pounds of raisins, chopped coarsely;

one pound Sultana raisins, stemmed and whole half ;

pound candied orange and lemon peel, shredded fine ;

one and a quarter pounds of citron, cut fine grated ;

peel and juice of two lemons two nutmegs one tea-

; ;

spoonful powdered clove ;

one teaspoonful powdered
cinnamon ;
one teaspoonful salt ;
one teaspoonful
extract of rose ;
one pint sherry ;
half pint of brandy ;

half pint cider.

If desired, when made into pies, some whole raisins

and larger bits of citron can be scattered over the

mince meat.
78 Receipts.

If too thin, add either syrup of sweetmeats or a little

more sherry or cider.

Do not cook it at all before making into pies.

Keep in a stone jar, in a cool, dry place, with a piece

of white paper laid over it, and a cloth tied over the

mouth of jar.

MINCE MEAT, No. 2.

MRS. H. W. CLOSSON.

One large boiled tongue, carefully trimmed and

chopped fine, or a two-pound whole tongue of Rich-
ardson & Robbins'; four pounds of chopped apples ;

one pint of cider ;

one quart of brandy ;
three pounds
brown sugar ;
three pounds chopped raisins ;
one
pound citron, cut fine ; nutmeg, cinnamon, and mace
to taste ;
the rind and juice of a lemon ;
one table-
spoonful of vanilla extract.

MINCE MEAT, No. 3.

MRS. A. R. TERRY.

Two pounds raisins ;

one pound currants ;
one
pound suet ;
two pounds chopped apples ;
two and a
half pounds sugar three lemons, juice and grated
;

peel two
;
ounces cinnamon two nutmegs a little ; ;

clove one pint of neutral spirit. Wet with sherry.

;
 Pies. 79

RISSOLES A LA CREME.
MRS. HENDERSON.

Prepare the paste and proceed as directed in the

previously given receipt.

Prepare the filling as follows : Boil a pint of milk

in a double boiler. When add a tablespoon-

boiling,
ful of flour and two tablespoonfuls corn starch, wet and
rubbed smooth, in a little cold milk. Stir the milk
until it thickens, take from the stove, add three well-

beaten eggs, six tablespoonfuls sugar. Return to fire

for a moment. Flavor with a dessertspoonful of

vanilla, six drops rose water, and the grated peel of a

lemon. Pour upon a platter to harden. Cut a square
for the rissoles, or, if soft, a teaspoonful for each one.

The rissoles are very nice with any thick jam for

the filling. The shape of the rissoles is like a crescent.

BAKED APPLE DUMPLINGS.

MRS. THOS. WAYNE.

Make some ordinary pie crust, using the rule given

for puff paste, deducting a quarter of that amount of

butter.

Roll out thin, cut in square pieces, and enclose an

apple, pared and cored, in each, wrapping the crust

about it and pinching it tightly, to close it.
80 Receipts.

Place in a pudding dish, buttered, to bake. When

the crust is a delicate brown, baste the dumplings with
a bowlful of sauce, made by stirring together a table-

spoonful of butter, a teacup of white sugar, and a pint

of hot water. Baste from time to time, letting the

apples remain five minutes in the oven after the last

basting. If possible, serve in the same dish. The

dumplings will be glazed, and a little thick syrup be
in the dish. It needs no other sauce.
 CREAMS AND JELLIES.

GENERAL REMARKS.
IVTELSON'S gelatine is preferable to any other,
* * box
one-quarter box being equal to one-third
of Cox's.

All preparations with gelatine, having white of egg,

beaten stiff, or whipped cream, added, should be

placed on ice, or in a double vessel, having snow or
cracked ice in the lower part, and carefully watched.
When the congealing has begun, add, instantly, the

cream or eggs, as it becomes stiff at once, and then

no stirring will amalgamate the materials. Stir the
cream very lightly in with a fork, and at once pour
into moulds. The long process formerly necessary in
making snow pudding is thus avoided, and the result

quite as successful.

WHIPPED CREAM.
Cream whipped with the Dover egg beater is far
better than that made by means of the old syllabub

pump. It requires only five minutes' brisk turning,

for the whole mass to become stiff, more compact than
82 Receipts.

the stiffest beaten white of egg. It will remain so for

several days.

For use as sauce, or to eat with sweetmeats, add

only a tablespoonful of sugar, powdered, to the cream.
A half pint of cream, whipped, makes the best
possible sauce for any cold pudding.
Cream whipping should be twenty-four hours'
for

old, and uniformly thick, as lumpy cream will turn to

butter. It is needful to use a little sugar, to prevent
the same result.

When cream is not abundant, the following receipt

can be used for a quart of whip.

WHIPPED CREAM, No. 2.

MRS. JAMES BIDDLE.

One pint sweetened cream ;

one tablespoonful
vanilla extract ;
two tablepoonfuls wine, sherry ;
the

beaten whites of three eggs. Beat with Dover egg

beater.

SPANISH CREAM.
ADAPTED BY E. T. J.

One quart of milk ; one-quarter box of Nelson's

five tablespoonfuls sugar five eggs. Put
gelatine ; ;

the milk into a double boiler, beat the yolks of the

eggs with the sugar. When the milk boils, remove

 Creams and Jellies. 83

from fire. Stir in the egg and sugar, return to the

fire, and stir until it thickens. It will not be very

thick. Meanwhile dissolve the gelatine in a little hot

water, on the stove, letting it boil up once. Stir it

into the custard and set it on the ice or fill the bottom

part of the double boiler with ice or snow. When

cool, but not stiff, stir in the flavoring a tablespoon-

ful of sherry, mixed with the same quantity of sugar,

a dessertspoonful of vanilla, and five drops of extract
of rose.

When the custard is stiff enough to hold the spoon,

stir in lightly, with a fork, the beaten whites of the

five eggs, being careful to add them at once, upon the

mixture becoming thick, as it hardens almost imme-

diately, and if at all too stiff, the cream will be

ruined. Fill the cups or moulds, and turn out on a

dish when quite set.

COFFEE JELLY.
MRS. A. B. ADAMS.
Allow a quarter box of Nelson's gelatine to soak an
hour in a half pint of cold coffee. Then heat a

pint and a half of made coffee; add three table-

spoonfuls of sugar, and pour it over the soaked gela-

tine. Put in moulds, rinsed in cold water, and set on
ice. Eat with cream and sugar, or whipped cream.
84 Receipts.

CHARLOTTE RUSSE.
MRS. C. W. GRANT.

Make a rich custard, with a half a pint of milk,

three eggs, and eight tablespoonfuls sugar. When still

hot, add one-third box of Nelson or Cox's gelatine,

which, dissolved in a little water, has boiledup once

on the stove. Over a spirit lamp, it will boil in one
moment. It should be stirred constantly, and will be
found dissolved thoroughly. Stir it
gradually into the
custard. Fill the lower part of the double boiler in

which the custard was made with snow or pounded

ice, and set in a cold place. This will thicken so

quickly that you will have barely time to prepare the

other ingredients before the custard is congealed.

Flavor a quart of cream with a tablespoonful of sugar,
and whip stiff with a Dover egg-beater. Line the
sides and bottom of two oval or oblong pans with lady

fingers, or strips of sponge cake, two inches wide, from

which the crust is removed. By this time the custard

will probably be about as stiff as boiled oatmeal.

Flavor with half a wineglass of sherry, five drops of

rose water, and a dessertspoonful of vanilla extract.
Put a spoonful of sugar into the wine before stirring

it into the custard. Quickly add the whipped cream,

because the mixture hardens very rapidly when it be-
 Creams and Jellies. 85

gins to thicken. Stir in gently, but thoroughly, with a

fork, taking care to reach the bottom. If the custard

is found to be quite stiff, it should be set into boiling

water and beaten hard until it softens, as it will be
ruined should the cream and custard not thoroughly
mix, Fill the pans and set in a cold place. It will

easily turn out upon a dish, by running a knife be-

tween the cake and the pan, inverting the pan upon a
dishand tapping the bottom with the knife handle.
If only a pint of cream can be obtained, the char-
lotte will still be very nice, but will fill
only one pan.
Should the snow or ice melt before the mixture is

hard, replenish it.

This is the best receipt for charlotte russe known.

CHARLOTTE RUSSE, No. 2.

MRS. JAMES DIDDLE.

One-third box gelatine in a half pint of new milk.

Soak for an hour and then dissolve, by setting the
bowl in a pail of hot water on the stove. Stir the

yolks of four eggs into three pints of cream, sweetened

and flavored with vanilla. Stir in the gelatine. When
it
begins to stiffen, add the well-beaten whites of four
eggs. Line the mould with sponge cake. When the
mixture is stiff, pour in mould.
86 Receipts.

CHARLOTTE RUSSE, No. 3.

(WITH LITTLE OR NO CREAM.) E. T. J.

One quart milk ;

five eggs ; eight tablespoonfuls of

sugar. Put the milk in a double boiler, beat the yolks

of the eggs with the sugar. When the milk boils, stir

in the eggs and sugar. Stir until the custard thick-

ens.

Pour a little water upon a third of a box of Nelson

or Cox's gelatine. Let it boil up once, and stir gradu-
ally into the custard. Flavor with a half glass of

sherry, sweetened ;
five drops of rose water, and a
dessertspoonful of vanilla cream.
Put some snow or ice into the lower part of the
double boiler. Set the custard into the refrigerator.

When it begins to thicken, beat the whites of the eggs;

stir gently into the stiffened custard. If you have a

little cream, add it to the custard before the eggs.

Line a mould with lady-fingers, or strips of sponge

cake ; pour in the custard. It will be found an ex-
cellent substitute for charlotte russe made of cream.

MILK BLANC MANGE.

E. T j.

Blanc mange can be made palatable with little

cream, although not so good as when no milk is

used.
 Creams and Jellies. 87

Take a third of a box of Nelson's gelatine to a

quart of milk. Cover the gelatine with half a pint of

the milk ;
let it stand an hour. Heat the milk to

boiling point, adding to a

cinnamon,
it little stick

broken up. Pour the hot milk, through a strainer,

over the gelatine. When thoroughly dissolved, sweet-
en the milk, add a half teaspoonful of vanilla, and
pour into moulds previously rinsed with cold water.
If you have a little cream, stir it gently into the milk,
when it is slightly thick. If put in at first, the cream
will rise to the top. Care must be taken not to let the
milk first become stiff.

CREAM BLANC MANGE.

MRS. ROSE TERRY COOKE.

Pour half a pint of milk upon a fourth of a box of

Nelson's gelatine. Let it stand an hour. Heat a pint

of milk, boiling with it a few bits of stick cinnamon.
Pour the hot milk over the gelatine ;
stir until it dis-

solves. Add six tablespoonfuls of sugar, a pint of

cream, a teaspoonful of vanilla extract, and a half
saltspoonful of salt. Pour into moulds, which have
been rinsed with cold water.
88 Receipts.

CHOCOLATE BLANC MANGE.

MRS. JAMES BIDDLE.

Grate one and a half cakes of Baker's chocolate (/". <?.,

of the three divisions of a half-pound cake of Baker's

chocolate, take one and one-half) ;

add a little boiling
water, and stir on the fire until it looks smooth and

glossy. Melt a quarter box of Nelson's gelatine.

Boil a pint and a half of milk. When boiling, stir in
the chocolate. Add five large tablespoonfuls of sugar.

Remove from fire ;

add the melted gelatine. Flavor
with a dessertspoonful of vanilla.
Pour into moulds, which have been rinsed in cold

water.
COFFEE CREAM.
ADAPTED FROM C. E. OWEN BY E. T. J.

Make a custard of half a pint of milk, two eggs, and

four tablespoonfuls sugar. Dissolve a quarter box of
Nelson's gelatine in a gill of water, on the stove. Let
it boil up once, and strain into the warm custard.

Add a gill of very strong coffee, freshly made. Set

on the ice, and when stiffening, stir in lightly a pint of

whipped cream.
Use a fork for mixing. Put in a mould, and eat
with cream.
This cream can be prepared by melting the gelatine
 Creams and Jellies. 89

in a little hot water, adding a half pint of strong made

coffee and a half pint of hot milk. When cool apd
stiffening, stir in a pint of cream, whipped.

STRAWBERRY CREAM.
ADAPTED FROM C. E. OWEN, BY E. T. J.

Put half a pint of ripe strawberries, or raspberries,

through a sieve. Make the fruit very sweet. Dissolve

half an ounce of gelatine in a saucepan, with two
tablespoon fuls of cold water, and the juice of a lemon.
Let it slowly melt. Strain the gelatine into the fruit.

Set on the ice, and when stiffening, add half a pint of

cream, whipped with a Dover egg beater. Put in a
mould. This makes about a pint and a half of the
cream.
JELLIED FRUIT.
ADAPTED FROM CATHARINE OWEN BY E. T. J.

Dissolve one-third box of Nelson's gelatine in a gill

of water. Squeeze the juice from a quart of rasp-

berries, strawberries, currants, or blackberries. Add
the juice of a lemon. Make very sweet. Warm
slightly. Stir in the gelatine. Set on ice. When
beginning to stiffen, stir in lightly a pint of whipped
cream. Pour into a mould. If you can get no cream,
add in its place the whites of three eggs,
whipped very
light.
90 Receipts.

JELLIED FRUIT, No. 2.

ADAPTED BY E. T. J.

Dissolve a third box of Nelson's gelatine in a gill of

water, on the stove. Rub a quart of raspberries or

strawberries through a fine sieve, first passing them

through a potato strainer, to break the fruit. Make it

very sweet. Add the juice of a lemon. Warm slightly.

Stir in the gelatine. Set on the ice. When becoming
stiff, stir in a pint of whipped cream, or the beaten
whites of three eggs. Pour in a mould. If eggs are
used, the charlotte should be eaten with a little cream.
This preparation can be made with other fruits, such
as perfectly ripe peaches, pine apple, grated, or with

bananas.
It is better, however, made from small fruits, which
are juicy. Great care should be taken to make the
fruit pulp sweet enough not to curdle the cream.

ORANGE JELLY.
ADAPTED BY E. T. J.

The juice of four oranges and two lemons should be

used for a quart of jelly. Take a third of a package

of Nelson's gelatine (a fourth will do in cold weather),

pour over it a half pint of water, let it stand an hour.

The grated peel of one lemon and one orange may be

 Creams and Jellies. 91

added then to the gelatine. Pour over it, when soaked

an hour, a pint and a half of boiling water ; stir till

dissolved. Make the jelly quite sweet. Add the juice

of the lemons and oranges. The prettiest way of

serving is to scrape carefully away the pulp of a suffi-

cient number of oranges, eight probably going to a

quart of jelly; set them up in a pan of Indian meal,
fill them with the If carefully
liquid jelly, nearly full.

done, the color of the jelly makes the dish a very

pretty one.

WINE JELLY.
E. T. j.

The ordinary long process of making wine jelly is to

be found in all the books of receipts. With great

care, the making can be rendered much more simple.
Put the package of Nelson's gelatine on the stove, in
a small saucepan, with half a pint of hot water. Watch
it carefully and stir constantly; in a minute it will boil

up and thoroughly dissolve. Meanwhile have boiling

two quarts of water. Pour it over four sticks of cinna-
mon, broken up, and the grated peel of two lemons.
Add the dissolved gelatine, stirring well ;
a pint of

sherry or Rhine wine ;

the juice of three lemons, and,

if desired, of one orange. Make the jelly very sweet,

adding, last of all, a wineglass of brandy. Strain

92 Receipts.

through a muslin cloth, laid on a hair sieve, into

moulds, and set on ice. If set in ice water, or in water

often changed, the jelly will become firm in three-

quarters of an hour, the whole process taking only an

hour.

SWEET CIDER JELLY.

MRS. HENRY ABBEY.
Soak a package of gelatine in half a pint of cold

water for an hour. Meanwhile let two quarts of sweet

cider be poured over the peel of two lemons and a few

sticks of cinnamon, broken up. Strain out the lemon

and cinnamon, after an hour's soaking. Pour a quart
of boiling water over the gelatine, and stir until dis-

solved.

Add the cider and the juice of three lemons. Make

the liquid quite sweet. Strain and set away in moulds.

A little more cinnamon may be used than for wine jelly,

and a glass of brandy, if desired.

APPLE MERINGUE.
MRS. GEO. BRINLEY.

Pare and quarter six large apples (greenings or king

apples are best). Make a syrup of a pint of boiling

water and a large teacup of white sugar. When boil-

ing, drop in a third of the apples; let them cook until

 Creams and Jellies. 93

clear, but not broken. Remove them to a pudding

dish, draining the syrup back into the saucepan. Drop
half the remaining apples into the syrup. When all

are cooked, the syrup will probably be thick enough to

pour over the apple in the dish. If not, allow it to

cook a few moments longer, taking care that it does

not burn.
Make a meringue of the whites of three eggs and
twelve tablespoonfuls of powdered sugar. Beat the

eggs light, add the sugar, half the juice of a lemon,

three drops of extract of rose. Spread the meringue
over the apple ; set it in a cool oven, and leave the
door open, while the meringue slowly dries. It should
be in the oven twenty minutes.
Eat with cream.
The flavoring of the meringue can be varied, if de-

sired, but nothing should be added to the cooked

apples, provided the apples are fine.

The dish should be eaten cold.
 SNOWS,
LEMON OR ORANGE SNOW.
r
I A HE juice of three or four large lemons, the grated

peel of two; whites of four eggs, beaten

<*-
stiff; a

quarter box of Nelson's gelatine; one cup of cold

water ; one pint boiling water ; one large wineglass

sherry ; a half teaspoonful nutmeg ;

two cups pow-
dered sugar.
Pour the cup of cold water over the gelatine. Add
lemon juice, peel, nutmeg, and sugar. Cover and let it
stand an hour.
Pour over this the boiling water, and, when dis-

solved, add the wine. Set on ice. When as stiff as

oatmeal porridge, add the whites of eggs, stirring in

lightly with a fork. Put in an oblong mould and set

on ice. Serve on a platter, with a bit of laced paper

under the form, which, when turned out, looks like a

block of ice, or frozen snow. Eat with cream and

sugar, or with a little

whipped cream.
Orange snow can be made in the same way, using
four oranges and one lemon.
 Snows. 95

PINEAPPLE SNOW.
ADAPTED BY E. T. J.

Grate a fresh pineapple, or take a can of pineapple

put up by a reliable maker. If the latter is used, the

pineapple should be chopped fine and stewed tender.

Soak a quarter box of Nelson's gelatine in half a
pint of cold water, for an hour. Measure the pine-

apple, and if there is a pint, take only half a pint of

boiling water to pour over the gelatine. If less than a

pint of pineapple, make up the quantity by hot water.

Pour it over the soaked gelatine, stir till dissolved, add
two cups of sugar, the grated pineapple, a glass of sherry.
If desired, the liquid can be strained to extract the grated

pineapple, and where canned chopped pineapple is

used, it is necessary to strain it out. With the grated
fresh pineapple it is better left in. Set on ice. When
nearly stiff, add the whites, well beaten, of four eggs.
Put in a mould, as with lemon snow. Turn out and
eat with cream.

CREAM SNOW.
E. T. J.

Soak a quarter box of Nelson's gelatine in half a pint

of milk one hour. Heat a pint and a half of cream ; pour
on the soaked gelatine till dissolved. Add a cup and
96 Receipts.

a half of sugar, two tablespoon fuls of rum, or a des-

sertspoonful of vanilla, six drops of rose, and ten drops

of almond, or any flavor. Set on ice. When nearly
stiff, stir in the whites of four eggs, beaten stiff. Pour
in mould, and, when stiff, turn out on dish.

APPLE SNOW.
MRS. A. B. ADAMS.

Beat, very light, the whites of two eggs. Stew and

make very sweet three fine apples. Strain through a
sieve or fine strainer. Flavor with the grated peel of a
lemon and three drops of extract of rose. Beat, a spoon-
ful at a time, the strained and sweetened
apple into the
white of egg. If carefully done, the mixture will hold

all the apple. Beat it, with a Dover egg-beater, in the

bowl in which it goes to table. Eat with cream.
 ICES AND ICE CREAMS.

ICE CREAM, WITH LITTLE CREAM.

E. T. j.

one quart of milk in double boiler. Beat five

BOIL
eggs, separately. Add to the yolks ten table-

spoonfuls sugar. When the milk boils, pour it over

the yolks and sugar, beating hard. Then quickly pour
the whole over the beaten whites, and return at once
to the fire. Stir gently, now and then, until the mass
thickens. It will be foamy to the bottom of the
boiler, if carefully made.
When thick, remove from stove and set in a cold

place. When quite cold, add what cream you can get,
a pint if possible, a half pint will do. Flavor the
cream with a tablespoonful of vanilla extract. Stir

gently into the custard, which should not have one

drop of liquid remaining, but be all like beaten cream.
Freeze in patent freezer. If a pint of cream is used,
this receipt will make nearly a gallon of ice cream. It

is as much custard as can properly be put into a gallon

freezer. It is the best substitute for ice cream made
entirely of cream, known to cookery.
98 Receipts.

Cream for freezing should never, in summer, stand

over twelve hours; in winter, it may be left twenty-
four hours. Any suspicion of want of freshness should
cause the rejection of cream for freezing. Some
chemical change, as yet not understood, but which has
been proved dangerous, takes place in the process of

freezing.

VANILLA ICE CREAM.

Make very sweet two quarts and a pint of sweet
cream, using ten tablespoon fuls of sugar, granulated,
with a large tablespoonful of vanilla extract, or the

grated rind of a lemon, for flavoring.

This quantity will nearly fill, when frozen in the Star

or any other first-class patent freezer, a gallon can.

The cream may be varied, by using less flavoring

and serving with crystalized apricots, chopped, and
put on the same plate.

Crystalized apricots, plums, peaches, cherries, or any

fruit, except pears, limes, and small green oranges, may
be chopped and added to the cream, when frozen,
before repacking.

Ripe strawberries, well sugared and firm, may be

lightly stirred into the cream when frozen.
 Ices and Ice Creams. 99

LEMON ICE CREAM.

ADAPTED BY E. T. J.

To a quart of cream add the grated rind of one fine

lemon, and sweeten it sufficiently. When frozen and

cream the juice of the

ready to repack, stir into the
lemon, made thick with sugar, If the cream is per-

fectly sweet, this will not curdle it.

ORANGE ICE CREAM.

ADAPTED BY E. T. J.

To a quart of cream, made very sweet, add, when

frozen and ready to repack, the juice of two oranges,

made stiff with sugar. It can be thoroughly mixed,

by turning the dasher several times. Small bits of

fresh orange, free from skin and membrane, can be

stirred into it at same time.

BANANA ICE CREAM.

MRS. JOHN WHITE.
Make ice cream on page 97, and when
as in receipt

frozen, add a dozen ripe bananas, peeled and sliced.

Stir in gently and pack in mould. The vanilla flavor-
ing may be omitted, and a glass of well-sweetened

sherry stirred in just before freezing.

Another method is to grate ten ripe bananas, mix
them with three pints of rather thin cream. Sweeten
100 Receipts.

well and freeze. Some fresh sliced banana can be

stirred in before the cream is repacked.

BRANDY-PEACH ICE CREAM.

MRS. JOHN F. MINES.

Pour off part of the syrup from a can of peaches.

Pour over them enough brandy to thoroughly flavor

them. Let them stand several hours. Chop the

peaches fine. Add a quart of cream, first sweetening

the peaches, and freeze.

PEACH ICE CREAM.

E. T. J.

This is one of the most delicious of all frozen dishes.

Rub a dozen or fifteen ripe peaches, pared and

stoned, through a sieve. Make it very sweet. Add an

equal quantity of sweet cream, measured, and freeze.

STRAWBERRY ICE CREAM.

E. T. J.

Rub one quart of perfectly ripe strawberries through

a hair sieve. With some care, the fruit will all pass

through, leaving the seeds in the sieve. Make the

strawberry pulp very sweet, using about a pound and a
half of sugar. Add to this a quart of cream, which need
not be very thick, and freeze. A pint of rich cream
 Ices and Ice Creams. 101

can be diluted with a pint of milk. This quantity,

when frozen, will yield over three quarts of ice.
It is one of the most delicious ices known to the

chef's art.
If the mixture is very thick, a pint of milk can still

be added.
The substance of the frozen cream is of velvet

softness.

APRICOT ICE CREAM.

E. T. j.

This cream is made as in the preceding receipt,

using ripe apricots, instead of peaches.

If ripe, fresh apricots cannot be obtained, the large
California apricots, in cans, put up by the Golden Gate
Packing Company, can be used, discarding the juice,
and rubbing the fruit only through the sieve. Canned
peaches, for some unexplained reason, cannot be used
in this way. They have a peculiar, tin flavor, which is

strongly developed in freezing.

CHOCOLATE ICE CREAM.

Make a custard as in the receipt for ice cream, given

on page 97. Melt a quarter of a pound of Baker's

chocolate in a little water, scraping the chocolate fine
and stirring it on the stove until it has boiled two or

three minutes and is quite smooth. Add the cream,

102

a pint or less, to the melted chocolate. When the

custard is quite cold, add the cream and chocolate with
a tablespoonful of vanilla extract, and freeze.

COFFEE ICE CREAM.

Prepare the custard as in receipt on page 97. Add to

a pint of cream a pint of strong, clear coffee, well sweet-

ened. Mix with the custard, when cold, and freeze.

BISCUIT ICE CREAM.

Grate ten Naples or sponge biscuit, the square cakes
made by confectioners, which are dry. Make a cus-

tard, as in receipt first given. Add the grated sponge

cakes to the sweetened and flavored cream, and freeze.
A still better way is to take two quarts and a pint of
sweet cream, sweeten with eight tablespoonfuls of

sugar, and flavor with a tablespoonful of vanilla ex-

tract. Add the grated sponge cake, and freeze.
 ICES.
The old method of making ices is so inferior to that

where the body of the fruit, rubbed through a sieve, is

used, that no receipts, save for the latter, are given,

except for lemon or orange ices In preparing these

ices, great care must be taken to sweeten the fruit

thoroughly, as it is said to lose this quality in freezing.

These fruit ices, which I have called "frozen fruits,"

are of the consistence of the most velvety ice cream,

and can be made of almost any fruit which is ripe and

juicy. The color of the ices is beautiful, especially of
the raspberry.

LEMON ICE.
E. T. J.

For a gallon of ice, take the juice of eight fine

lemons and four oranges. Add two pounds of granu-

lated sugar, and two quarts and a pint of water. Just
before putting into the freezer, add the whites of five

well-beaten eggs.

ORANGE ICE.
E. T. J.

Peel ten fine oranges, remove all the white skin, and
rub through a fruit strainer (the new mashers, which
104 Receipts.

are used for preparing potatoes a la neige, will do for

this purpose, but in that case the oranges must be first

cut into bits). Add to the orange the juice of three

lemons, and a pound and a half of sugar. If the fruit

is sour, more sugar may be required. If you have a

little of the sweet preserved orange, it is
very nice,
added after the ice is frozen, before repacking. It

should be chopped very fine.

 FROZEN FRUIT ICES.

FROZEN STRAWBERRIES.
MRS. JOHN C. WHITE.

three pints or two quarts of fine ripe, fresh

STRAIN
strawberries through a hair sieve. It is better to

first mash the fruit with a silver spoon ;

cover it with a

pound of granulated sugar, and let it stand several

hours before straining.

Add to the strained fruit the juice of one fine lemon,
two pounds of sugar ;
but if one pound was previously
used over the bruised fruit, add now only one pound
more ;
three pints of cold water, and freeze in patent

freezer.

The consistence is quite unlike a water ice, but deli-

cately smooth, and the color is brilliantly crimson.

FROZEN APRICOTS.
ADAPTED BY E. T. J.

Rub a dozen or two ripe apricots through a sieve.

Make the fruit very sweet. Add the juice of one

lemon and three pints of water. This quantity will

be, when frozen, about three quarts.

106 Receipts.

If fresh apricots cannot be obtained, the large Cali-

fornia apricots, in cans, put up by the Golden Gate
Packing Company, good substitute. One
are a very

can, using both fruit and syrup, with three pints of

cold water, will make nearly a gallon of ice. Very
little additional sugar will be required, and the lemon

juice should be used.

FROZEN PEACHES.
ADAPTED BY E. T. J.

This can only be made of fresh peaches, those in

cans being unfit for substitute.
Rub the peaches through a sieve a wire sieve will

do, since there are no seeds to remove. Add enough

sugar to make very sweet, the juice of one lemon, and
three pints of water, and freeze. After the fruit is

frozen, but not repacked, eight very ripe, fresh peaches,

peeled and cut in small bits, may be stirred in.

Twelve fine peaches, with the above quantity of

water, will make over three quarts of ice.

PEACH ICE.
MRS. JOHN BURNHAM.

Take a can of Richardson & Robbins' peaches,

which are put up in dry sugar. Rub them through a
fine sieve. Make them quite sweet. Add a little
 Ices and Ice Creams. 107

lemon juice, to bring out the flavor, and the well-

beaten whites of three eggs. Freeze in patent freezer.

FROZEN RASPBERRIES AND BLACKBERRIES.

MRS. JOHN C. WHITE.

Proceed as for frozen strawberries. If desired, a

quart of firm, ripe berries, well sugared, but which

have not been standing, can be lightly stirred into the

ice, after it is frozen, but before repacking.

FROZEN PINEAPPLE.
MRS. JOHN C. WHITE.

Pare carefully a large pineapple, removing all the

pits and tough sections. Grate it into a large dish,

carefully avoiding the stringy fibre about the core.

Make the fruit very sweet, using a pound and a half of
sugar at least. Add the juice of one lemon and three
pints of cold water. This will make nearly a gallon of
fruit ice. When frozen, it will be perfectly white,

thick, and soft, like cream ice.

 SWEETMEATS AND PICKLES.

SOUTHERN SWEETMEATS.
MRS. HABERSHAM.

OOUTHERN housekeepers have the secret of pre-

^ serving fruit whereby it retains its shape and
color, without the loss which continuous cooking en-
tails. The process is, in fact, merely a return to the

methods of our grandmothers, and experience proves

that the additional labor is well repaid by the results.

In the case of figs or oranges, two days' immersion

in brine is necessary, but the subsequent steps are the

same for all fruits preserved whole.

For all fruit, save strawberries raspberries, black-

berries, allow a pound of sugar to a pound of fruit,

which must, of course, be very carefully looked over,

all which, while not positively injured, are soft, being
rejected. Over ripe fruit will never keep, however

carefully preserved. Make a syrup of the sugar and a

ve,ry little water, in the preserving kettle. When near

boiling point, put in the fruit ;

and it is better to do
this in instalments, a part at one time, to avoid break-

ing. Let it boil gently three minutes, remove from

 Sweetmeats and Pickles. 109

syrup with a skimmer, place in a deep dish or jar.

Cook the rest in the same way, and, lastly, pour over

the whole the hot syrup, and allow it to remain in it

two days. In that time the half-cooked fruit will

absorb the syrup and become plump, preserving its

shape as it can in no other way. On the third day,

pour off the syrup into the kettle. When at boiling

point, put in as much fruit as will cover the surface of

the liquid, let it cook very gently and slowly until

quite clear, take out the fruit with a skimmer or fork,

fill the jars two-thirds full, and let them stand in a

warm place. Cook inthis way the balance of the

fruit, and when all is removed from the syrup, boil it

quickly for five or ten minutes, skimming carefully.
Set the jars, one at a time, in a pan of boiling water on

the stove, pouring a little hot syrup in each, to pre-

vent the unequal expansion of the glass. Fill up each
to overflowing, and screw on the cover, removing it

then at once from the water, and screwing it tighter.

SMALL FRUITS.
MRS. HABERSHAM.
The small fruits, of which jams are made, although

not requiring such careful treatment, are better to

be partially cooked and put away for a day or two.

Allow three-quarters of a pound of sugar to one of
110 Receipts.

fruit, put over theand sugar together, let it slowly

fruit

come to boiling point, boil two or three minutes, then

set it away. The third day, boil slowly until the fruit

is clear and the whole mass somewhat thick. Under

the old process, the fruit was stewed down to the con-

sistency of jam, then put up in small jars or tumblers,

with a thin paper laid over it, and a cloth pasted over
the top. The long boiling, however, does certainly

injure the fruit flavor, and the above method is pre-

ferable. Put the sweetmeats into glass jars as directed

above.

APPLE SWEETMEATS:
MRS. C. A. TERRY.

Pare, core, and quarter greenings, pippens, or king

apples. Weigh them, and allow a half pound of sugar

to one pound of apple. Make a syrup of two quarts

of water to three pounds of sugar. When boiling,

drop in enough apples to cover the surface of the

kettle. Let them cook slowly until clear. Put them
into the glass jars, filling each half full. Set them
where the sweetmeats will keep warm. Drop more
apples into the syrup. When six pounds of apple are
cooked, set each jar (half full of preserved apples) into
a saucepan of boiling water ;
fill
up with the boiling
syrup, and screw on the covers, removing immediately
 Sweetmeats and Pickles. Ill

from the stove. Make fresh syrup, and proceed with

more quartered apple, as before. If fine apples are

used, this sweetmeat will be found delicious. It can

be used for apple meringue.

BRANDY PEACHES.
CLARK, OF NEW YORK CITY, CONFECTIONER.

Choose ripe but not soft peaches Morris whites are

best. Allow for each jar as many peaches as will fill it

one and a half times. Prepare a weak solution of pearl-

ash and water drop the peaches in for a long enough
;

time to allow of the skin being rubbed off. Rub it off

carefully with a linen cloth, dropping the peach into a
bowl of cold water. It will be better for two persons
than one to attend to this process. As quickly as pos-

sible remove the peaches; boil them gently in clear

water until the flesh of the peach seems loosened from

the stone, taking great care not to allow the fruit to be

broken nor to become soft.

Drain carefully with a skimmer from the water, and

fill the jars with the peaches to the brim. Allow a
pound of sugar to each pound of fruit. Scatter the

sugar in layers between the peaches in the jar. Fill up

the jar with white brandy. Seal carefully.
In making brandy peaches, pure spirit can be used.
112 Receipts.

PICKLED PINEAPPLE.
MRS. WM. J. BOARDMAN.
To six pounds of thoroughly ripe* pineapples allow
three pounds of sugar, a quart of vinegar, two ounces

of clove, and two ounces of stick cinnamon. Cut the

pineapple, after paring it, into small squares; place

these in a stone jar ;
make a syrup of the sugar, vin-

egar, and spices, and pour it over the pineapple while

boiling hot. Repeat this process three successive days,

then cover tightly to exclude the air.

GREEN TOMATO PICKLE.

MRS. SHELDON PEASE.
One peck of green tomatoes, sliced thin, stems re-
moved. Let them stand two days in strong brine,

changing it daily. Drain off the brine. Add to the

tomato twelve onions, peeled and sliced, two ounces

of the prepared mixed spices. Nearly cover the

pickles in the kettle with vinegar. Let them cook very

gently, on the back of the stove, until slightly tender.

Put into glass jars (pint), standing the jars, while

filling, in boiling water, to repel the air, then screwing

on cover and removing at once from fire.

SALADS AND SALAD DRESSINGS.
CHICKEN SALAD.
E. T. J.

T) ECEIPTS for making chicken salad are to be

-" fourd in every cook book, and the present rule
is only designed to show how expeditiously it can be

made, if haste is necessary.

To make chicken salad for twenty-five people, take a

two-pound can of Richardson & Robbins' compressed

chicken. Although it costs seventy-five cents a pound,
as every bit of it can be used, it is really not more ex-

pensive than ordinary chicken, while the truffles and jelly

in the compressed chicken add to the flavor of the

salad. The only thing to be removed is the skin.

Cut the chicken down through in slices, and these into

dice. Add to it twice as much celery, cut in small
bits. Marinate the mixture with three tablespoonfuls
of vinegar to nine tablespoonfuls of oil. If this is not

enough liquid to pervade the whole mass, add more oil

and vinegar in the proportion of one spoonful of vine-

gar to three of oil. Season it to taste with salt. Just

before going to table, pour over it the mayonnaise,
114 Receipts.

which, if made by the receipt given on page 116, for

the Keystone egg-beater dressing, renders the whole

process a very simple and expeditious one.
The cream dressing for which the receipt is given
below, is still better than mayonnaise for chicken
salad.
SOUTHERN SALAD.
MRS. GEORGE BELKNAP.

Choose the hearts only of young lettuces pile them ;

high in your salad bowl ; pour over the lettuce a may-

onnaise dressing, and scatter over the whole a shower
of white or red rose leaves, or place on the top of the

pile a handful of English violets, serving some of the

flowers with the lettuce.

CREAM DRESSING.
DELMONICO.

Rub together, in a china bowl, a large tablespoonful

of butter, four tablespoon fuls of vinegar, a half tea-

spoonful of salt, and a saltspoonful of flour of mustard.

The mustard can be omitted, if objected to. Place the

bowl in a saucepan of boiling water, over a spirit lamp

or on the stove. Stir the mixture carefully until very

hot, to prevent the butter oiling. When sufficiently

hot, add two well-beaten eggs, stir until thick, then

 Salads and Salad Dressings. 115

pour in a cup of cream. Stir until smooth, remove

from fire, and allow it to get perfectly cold.

This dressing, which is a modification of a receipt of

Delrnonico's, is suitable for any salad.

CREAM DRESSING, No. 2.

E. T. J.

The previousreceipt can be modified in several

ways, and, indeed, can be made very good without

cream.
Rub together one tablespoonful of butter, three

tablespoonfuls of vinegar, and a teaspoonful of tarragon

vinegar, if desired, a half teaspoonful of salt, and a

saltspoonful of mustard. Place in a china bowl, in a

saucepan of boiling water, and stir until very hot.

Add to it two well-beaten eggs, and, when the mixture

is thick, remove from the fire, adding a cup of cream,
which, if sour, is still better, care being taken that it is

merely turned, and not old or cheesy.

no cream can be had, the quantity of butter can
If

be doubled, and three-quarters of a cup of milk used.

The mixture should be well beaten when the cream
is added, then set on ice, stirring occasionally. It will

keep for some time in a glass jar.

An excellent salad is made by chopping fine, firm

116 Receipts.

white cabbage, or the small imported cabbages brought

in the spring, and using the cream dressing upon it.

The dressing is especially good for any green salad,

even for lettuce, where mayonnaise is not suitable.
Sour milk is preferable to sweet milk in making the
dressing.

MAYONNAISE DRESSING.
KEYSTONE EGG-BEATER RECEIPTS.
The introduction of the Keystone egg beater has
revolutionized the art of making mayonnaise dressing.
The former tedious process has now given place to the
work of four or five minutes.
Put into the glass receptacle of the Keystone beater a

teaspoonful of salt, a saltspoonful of mustard, the yolks

of two raw eggs, and a gill (a sherry glassful) of oil.

Turn it a minute, add a gill of oil and a teaspoonful of

vinegar, and continue to add these ingredients in the

same proportion, beating the mixture a minute between
each addition. The two eggs will take about a quart
of oil, if necessary. The dressing will take only five
minutes to make, and is like yellow jelly.
 SAUCES.

TOMATO CATSUP.
ADAPTED BY E. T. J.

Take a gallon of ripe tomatoes, cut them in quarters,

removing the stem and green parts. Stew them slowly

until quite soft, but not until disintegrated, with six

large onions, cut in quarters. Strain through a sieve

or tin fruit strainer. To every gallon of liquid add

two tablespoon fuls of salt, one and a half tablespoon-
fuls of ground black pepper, two tablespoon fuls flour
of mustard, a tablespoonful ground allspice, a half

tablespoonful of cloves, a very little red pepper.

Boil all together, slowly, for an hour, until tolerably

thick. Add a pint of vinegar to each gallon of liquid,

pour through a funnel into jpint ale bottles. Seal with

wax, and keep in a cool place. It will require to be

shaken before decanting into the cruet, and is better

the third than the first year after making.

TOMATO SAUCE.
MRS. VAN REED.

Put into a hot saucepan a tablespoonful of butter,

and when it begins to brown, put in it a small
118 Receipts.

onion, chopped fine. Fry a light brown, turn into it a

pint of tomatoes, cut fine, or half a can of tomatoes, half

a teacup of bread crumbs, a quarter teaspoonful of salt,

a little pepper. Let it stew gently, on the back of the

stove, an hour. Strain through a medium-sized strainer

into a hot saucepan, or over the dish for which it is

designed. A little stock added before straining im-

proves it, but, in that case, more bread crumbs must

be used.
BROWN SAUCE.
MISS PARLOA.

Heat three tablespoonfuls butter in a frying pan, and

when it begins to turn brown, add two tablespoonfuls
flour. Stir over the fire until smooth and dark-colored,
put on back of stove, and add one and a half cupfuls
stock. If you have no stock, use milk or water, or
both. Stir until it boils, then simmer three minutes.

Season with half a teaspoonful salt, one-eighth tea-

spoonful pepper, and one tablespoonful tomato catsup.

This sauce, especially used for a timbale made of cold

meat, can be flavored with chopped mushrooms, which

have been previously stewed (whole) gently for an
hour in the stock. As the liquid will diminish in bulk,
use two full cups of stock. Mushrooms which are

canned are unfit for use unless so stewed, being other-

wise tough as white kid.

 Sauces. .
119

CREAM SAUCE.
MISS C. M. ELY.

Add to drawn butter a teacup of cream, with a little

mace and nutmeg to flavor it. Use with boiled fowl.

WHITE SAUCE.
MRS. GEORGE WILLIAMSON SMITH.

Put a large tablespoonful of butter in a hot saucepan ;

stir it over the fire until bubbling; add two teaspoonfuls

of flour. Cook until quite smooth ; stir in two-thirds
of a pint of hot milk, or milk and water; add salt,

and, just before taking from the fire, one well-beaten

egg. If to be used for macaroni, add a tablespoonful
of grated Parmesan cheese. If for fish or boiled fowl,

add chopped hard-boiled eggs, or a dozen oysters,

which should be stewed five minutes.

FISH SAUCE.
Make drawn butter as in preceding receipt ; just be-
fore serving, add two teaspoonfuls lemon-juice. Water
should be used for this sauce instead of milk.
 MISCELLANEOUS.
FRITTERS.
MRS. JAMES BIDDLE.

One quart sifted flour. Pour over it, slowly, one

quart of boiling water, stirring all the time. Four
eggs, beaten light and stirred into the batter, when it

becomes cool ;
a half teaspoonful of salt. Fry in boil-

ing lard. A large quantity of lard is necessary.

CHOCOLATE CARAMELS.
MISS E. W. CLOSSON.

Two cups of sugar ; three-fourths cup of butter

half cup grated chocolate (Baker's) ;
one cup warm
water. Boil, without stirring, until the syrup will snap
in cold water. Pour in a pan, and, when pretty cold,
score in squares.

CHOCOLATE.
MISS EVARTS.

The best sweetened chocolate must be used. Break

the cakes in pieces, and set in a warm place to melt ;

put it then into a farina kettle, pouring over it

boiling
 Miscellaneous. 121

milk and stirring constantly. Serve in cups, and cap

with whipped cream.
The proportion of chocolate depends upon the qual-
ity desired. To make very thick chocolate, a quarter
pound to each half pint of milk is not too much.

KOUMISS OR KUMYS.
MISS C. M. ELY.

To each bottle of fresh cow's milk add two tea-

spoonfuls of home-made yeast, or one teaspoon ful of

distillery yeast ; sweeten with brown sugar or malt ;

cork the bottles tightly at once, and set in the refrige-

rator. The bottles must be of the patent kind used for

lager beer. The yeast and sugar may be put in the

above proportions into each bottle of milk, which is

then corked and wired, instead, as formerly, allowing

it to rise before bottling.

It can be used in three days, but is

given as a remedy
when from four to eight days old.

SAGO JELLY.
DR. WEBSTER, U. S. A.

Mix well together two tablespoonfuls sago, the juice

and rind of half a lemon, and one pint of water.
Sweeten to taste. Let it stand half an hour, then let
122 Receipts.

it boil, stirring occasionally till clear. Then add two

tablespoonfuls of wine, and pour into a mould.

WINE WHEY.
DR. WEBSTER.

Boil a half pint of milk, and, when boiling, add one

wineglass of sherry wine. Strain through a sieve, only

allowing the whey to run through. Sweeten to taste,

and grate upon it a little nutmeg.

BEEF TEA.
DR. WEBSTER.

Chop fine one pound of round steak, carefully re-

moving all fat. Put it into a saucepan, with a pint of

cold water. Let it simmer on the hearth or on the

back of the stove for two hours. Remove then to a
hot place, and boil quickly for half an hour. Season
with salt.
CREAM OATMEAL.
ADAPTED BY E. T. J.

Boil oatmeal an hour, as for the table. Strain it

then through a sieve, add a little milk to it, and cook

it very slowly, in a double boiler, for half an hour
more. When perfectly smooth, add a little salt and a

little cream.
It is the most delicate food that an invalid can take.
 Miscellaneous. 123

HAIR TONIC.
DR. C. A. TERRY.

One drachm sugar of lead ; one drachm lac sulphur;

eight ounces bay rum ;

four ounces Jamaica rum ; two
ounces glycerine; one teaspoonful salt ; one pint warm
rainwater. Shake well, and repeat before using.
This is the best preparation for the hair that can be

made.
ENGLISH HAIR WASH.
MRS. JUDGE PARKER.

Four ounces bay rum ; two ounces whiskey ; one

ounce glycerine; one-third ounce tincture cantharides;
half drachm tannin.

COLD CREAM.
MRS. JAMES MIDDLE.

Two and one-third ounces oil of sweet almonds ;

one
and one-third ounces spermaceti ; half ounce of white
wax; one ounce rose or orange flower water; a few
drops oil of neroli. Melt, and, when it begins to cool,
add the perfume, and beat till cold.

FURNITURE POLISH.
MRS. THOS. BELKNAP.

Two pints of sweet oil, one pint of vinegar. Shake

well together, in a bottle, and apply with a woolen rag.
 /-

t &^*A*4^1
/
?*jK^-*^fi
-
(L^lXAT^^

7
LD 21-100m-12,'43 (8796s)
 YB 67797

UNIVERSITY OF CALIFORNIA LIBRARY