A Friend In The Kitchen; Or, What To Cook And How To Cook It. - free ebook by Anna L. Colcord

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A Friend In The Kitchen; Or, What To Cook And How To Cook It.

Anna L. Colcord

344 chapters

5 hour read

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344 chapters

A FRIEND IN THE KITCHEN

A FRIEND IN THE KITCHEN

OR What to Cook and How to Cook It CONTAINING About 400 Choice Recipes Carefully Tested TOGETHER WITH Plain Directions on Healthful Cookery; How to Can Fruit; A Week’s Menu; Proper Food Combinations; Rules for Dyspeptics; Food for Infants; Simple Dishes for the Sick; Wholesome Drinks; Useful Tables on Nutritive Values of Foods; Time Required to Digest Foods; Weights and Measures for the Kitchen; etc. By Mrs. Anna L. Colcord Sixteenth Edition, 160th Thousand “There is religion in a good loaf of b

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Preface

Preface

The object of this work is to furnish in an inexpensive and convenient form, plain directions on healthful cookery. Special attention has been given to the idea of presenting such recipes as will tend to make the living of the family what it should be,—simple, economical, wholesome, nutritious, palatable, and varied. The housewife is often perplexed to know just what to cook; but if she has at hand something which will suggest to her what she desires but can not think of, she has that which is i

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IMPORTANCE OF GOOD COOKING

IMPORTANCE OF GOOD COOKING

Healthful cookery is not receiving the attention which its importance demands. Although we are living at a time when eating and drinking are carried to excess, and when elaborate bills of fare are frequently placed before us, yet plain, simple, and healthful cookery occupies but a comparatively small place in the culinary world to-day. Good food is of primary importance. We live upon what we eat. It is not sufficient, however, merely to select good food. To be well digested and thoroughly assimi

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BEAN SOUP

BEAN SOUP

For two quarts of soup soak one pint of beans overnight. In the morning drain, and put to cook in cold water, adding one-third cup of well-washed rice if desired; boil slowly for about two hours. When done, rub through a colander, thin with boiling water, and season with a little butter and salt. Pare and slice three medium-sized potatoes, and put to cook with a tablespoonful of chopped onion, or stalk of celery chopped fine, in sufficient water to cover. If celery is not at hand, one-half teasp

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SPLIT PEA AND VERMICELLI SOUP

SPLIT PEA AND VERMICELLI SOUP

Make the soup as above. Cook one-half cup of vermicelli in a cupful of boiling water for ten minutes and add to the soup....

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TOMATO SOUP

TOMATO SOUP

Put a quart can of tomatoes in a porcelain stewpan, add a pint of water, and stew until well done. Brown lightly in a frying-pan a tablespoonful of finely chopped onion in a tablespoonful of butter or cooking oil; then mix in a tablespoonful of flour or cornstarch; thin this with a little of the soup, and then stir it into the soup. Simmer for ten minutes, run through a colander, reheat, add salt to taste, and serve hot with croutons....

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CREAM OF TOMATO SOUP

CREAM OF TOMATO SOUP

Take two cupfuls of canned or fresh tomatoes, add a cupful of water, one teaspoonful of minced onion, and, if desired, a little chopped celery; stew till tender, then rub through a colander. Heat one quart of milk to boiling. Have mixed smooth one tablespoonful of butter and one level tablespoonful of flour, then thin with a little of the hot milk. Stir this into the milk as soon as it starts to boil, and cook for several minutes, adding salt to taste. Then add the tomatoes. Do not cook or let s

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LENTIL SOUP

LENTIL SOUP

Cook one cupful of lentils, previously soaked an hour or two in about a quart of water, until tender. Rub through a colander; return to the fire, adding enough boiling water to make a quart in all, a small onion cut in slices, and salt to taste. When heated to boiling, thicken to the consistency of cream with browned flour. Season with a little butter or a few spoonfuls of sweet cream. If butter is used it should be mixed or braided with the flour, then thinned with enough of the soup so that it

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LENTIL AND TOMATO SOUP

LENTIL AND TOMATO SOUP

Soak one cupful of lentils in cold water for a few hours, then cook in a quart of water until tender, with one small onion, three or four fresh tomatoes, or two cupfuls of stewed ones, and a tablespoonful of nut butter, if desired. Rub through a colander, add hot water to make three pints in all, reheat to boiling, and slightly thicken with a spoonful of browned flour mixed with a little cold water. Season with a small lump of butter or a few spoonfuls of cream....

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TOMATO AND MACARONI SOUP

TOMATO AND MACARONI SOUP

Drop a cupful of macaroni broken into small pieces into three or four cupfuls of boiling, slightly salted, water; boil from thirty to sixty minutes, or until tender, the length of time required depending upon whether the macaroni is fresh or stale. Have stewing one quart of fresh or canned tomatoes, and when done, rub through a colander; drain the macaroni, and add it to the tomatoes, with hot water to make about three pints in all. Reheat, season with salt and a little butter, and, after removi

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RICE SOUP

RICE SOUP

Wash one-third cup of rice and put to cook in about three cupfuls of water, adding a little salt; cook until tender. Then add one quart of milk, and salt to taste; reheat to boiling. Have ready a tablespoonful of butter mixed smooth with a tablespoonful of flour, then made thin with a little of the hot milk; pour this into the soup and simmer for ten minutes. Celery may be added for flavoring if desired. Also, if desired richer, a beaten yolk of egg, first mixed with a few spoonfuls of the hot s

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SAGO PEA SOUP

SAGO PEA SOUP

Wash, soak, and cook one cupful of split peas in plenty of water until tender; rub through a colander, return to the fire, adding enough hot water to make three pints in all, and a few slices of onion. Wash three tablespoonfuls of sago in warm water, and stir gradually into the soup; simmer for a half-hour, or until well dissolved. Remove the onion, and season with salt. Add a few spoonfuls of thin cream or rich milk to the beaten yolk of an egg, and stir into the soup a few minutes before servi

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SAGO FRUIT SOUP (SUMMER)

SAGO FRUIT SOUP (SUMMER)

Soak one-half cup of sago for an hour in a cup of cold water; then add a quart of hot water, and simmer until transparent. In the meantime cook together one cup of prunes and one-half cup of raisins in a small quantity of water. When the sago is transparent, add the fruit, together with one-half cup of currant, plum, or some other tart fruit juice, and one-half cup of sugar. This will make three pints of soup. Serve hot with croutons. Instead of the above, rice with dried apricots, and prune or

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VEGETABLE SOUP (SUMMER)

VEGETABLE SOUP (SUMMER)

Take a cupful each of chopped turnips, carrots, cauliflower or cabbage, several young onions cut fine, one cupful of green peas, one tablespoonful parsley or bay leaves for flavoring, and stew together in a stewpan with water to cover for six or eight minutes; then drain, cover with fresh boiling water, and stew slowly until tender, and the water nearly absorbed. Strain through a colander. Add enough hot rich milk or cream to make quite thin, salt to taste, reheat, and serve....

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VEGETABLE SOUP (WINTER)

VEGETABLE SOUP (WINTER)

Put two tablespoonfuls of butter into a stewpan or soup kettle, add one onion chopped fine, and brown nicely; stir frequently to prevent burning. To this add a tablespoonful of flour, mix thoroughly, then pour in slowly a pint of hot water, stirring to keep smooth. Add to this one-half cupful each of chopped carrots, turnips, and celery, one cupful of tomatoes, a teaspoonful of salt, a tablespoonful of chopped or powdered parsley, bay leaves or thyme, and a slice of bread toasted very brown. Boi

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VEGETABLE SOUP STOCK

VEGETABLE SOUP STOCK

Put into a kettle one quart of tomatoes, three pints of water, and place over the fire; add one onion, one or two pared potatoes, and one carrot, all finely chopped, one teaspoonful of celery salt, two bay leaves, and cook slowly for one hour. Run through a colander, and add salt to taste. Add to this cooked macaroni, spaghetti, vermicelli, corn, or rice....

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BARLEY SOUP

BARLEY SOUP

Cook a cupful of pearl barley in three pints of water for several hours, adding water as needed to keep the quantity good. When done, add salt and a little cream, or the beaten yolk of an egg....

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NOODLE SOUP

NOODLE SOUP

Beat the yolks of two eggs thoroughly, then add one cup of sifted flour, and knead well for five or ten minutes; divide into four parts, roll each part nearly as thin as a knife blade, and place on a clean cloth near the fire to dry. When dried sufficiently so that they will not stick together when rolled up, or be so dry as to be brittle, roll each piece up into a roll, and with a sharp knife cut or shave crosswise into very narrow slices, about one-twelfth of an inch in width. Shake out well,

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ASPARAGUS SOUP

ASPARAGUS SOUP

Take two bundles of fresh, tender asparagus, wash, cut into short lengths, and put to cook in a quart of hot water. Let cook slowly till tender, and the water reduced one-half; rub through a colander, add three cups of milk, a spoonful or two of cream, and salt to taste. Let heat to boiling, and serve with croutons. A half cup of well-cooked rice may be stirred into the soup before serving if desired....

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FOUNDATION FOR CREAM OF VEGETABLE SOUPS

FOUNDATION FOR CREAM OF VEGETABLE SOUPS

Rub one tablespoonful each of butter and flour to a cream, then slowly pour into it one quart of boiling milk, stirring well. Allow to thicken, add salt to taste, and the seasoning and ingredients, as canned corn, peas, celery, asparagus, salsify, etc., desired for the soup. To make the soup richer, a beaten egg, or a few spoonfuls of cream may be put into the tureen before turning in the soup....

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CROUTONS FOR SOUP

CROUTONS FOR SOUP

Cut bread into small cubes from one-half inch to an inch square, and brown in a moderate oven. A spoonful or two of the croutons may be placed in each plate, and the hot soup turned over them, or placed in a dish on the table for use as desired....

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BROWNED FLOUR FOR SOUPS

BROWNED FLOUR FOR SOUPS

Spread a small quantity of flour on shallow tins, and brown lightly in a moderately hot oven; stir often enough to prevent any part from scorching. A quantity may be prepared and put away in covered jars for use....

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SEASONING FOR SOUPS

SEASONING FOR SOUPS

Ground nuts with herbs, dried and powdered nicely, flavor and enrich vegetable soups, gravies, and sauces....

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HERBS FOR SOUPS

HERBS FOR SOUPS

Herbs, such as bay leaves, parsley, thyme, etc., are valuable for flavoring soups, savories, and gravies. They can be obtained at a druggists, and a few cents’ worth will last a long time. No one should adopt an impoverished diet. Bring me my breakfast—oatmeal and boiled eggs.— A. T. Stewart, the millionaire. Carlyle, catching a glimpse of Macaulay’s face, once remarked, “Well, any one can see that you are an honest, good sort of a fellow, made out of oatmeal.” Dr. Johnson, who entertained a gre

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OATMEAL MUSH

OATMEAL MUSH

To a quart of boiling water add a pinch of salt, sprinkle in a cupful of oatmeal, and boil rapidly for about ten minutes, or until it sets, stirring frequently with a fork. Then place over the hot water in the lower boiler and cook from one to three hours. Just before serving, remove the cover and stir lightly with a fork to allow the steam to escape. This makes the mush more dry. Serve with baked apples, cream, fresh fruit, or with the juice from stewed fruit. Oatmeal is richer in nitrogen than

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GRAHAM MUSH

GRAHAM MUSH

Into three pints of rapidly boiling water, properly salted, stir dry, one heaping pint of sifted Graham flour. Cook slowly for one hour on the back of the range, stirring but little after the first few minutes. Serve with milk or cream, and a very little sugar if desired....

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GRAHAM MUSH WITH DATES

GRAHAM MUSH WITH DATES

Cook as above. Take a cupful of dates, cut in two, removing the stones, and stir into the mush just before taking from the fire. Serve with milk or cream. Steamed raisins or stewed figs may be used instead of dates. Serve hot, or pour out into cups or molds, first wet with cold water, and serve cold with cream....

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BOILED RICE

BOILED RICE

Wash one cup of rice, and put to cook in four cups of boiling water, slightly salted. Cook quite rapidly for the first fifteen minutes, stirring a little occasionally to prevent sticking to the pan. Then cover closely, and cook slowly on the back of the range without stirring. When nearly done, add a cup of sweet milk, cook until tender, and serve with milk, cream, or stewed fruit. If the rice has been soaked overnight, put to cook in an equal quantity of boiling water, or equal parts of milk an

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CREAM OF WHEAT

CREAM OF WHEAT

To four parts of boiling water previously salted, add one part cream of wheat, sprinkling it in with the hand, and cook slowly for about an hour. Serve hot with cream or stewed figs....

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CORN-MEAL MUSH, NO. 1

CORN-MEAL MUSH, NO. 1

Into three pints of boiling water, salted, sprinkle one pint of corn-meal. Cook slowly for an hour, stirring occasionally. Serve with plenty of milk or cream. Very good and nutritious, especially for winter....

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CORN-MEAL MUSH, NO. 2

CORN-MEAL MUSH, NO. 2

Put to boil one quart of water, adding one teaspoonful of salt. Mix smooth one tablespoonful of flour and two cupfuls each of milk and corn-meal. Stir this gradually into the rapidly boiling water; boil about half an hour, stirring frequently. Serve as soon as done, with rich milk....

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CORN-MEAL SQUARES

CORN-MEAL SQUARES

Take cold, left-over corn-meal mush, cut into rather thick slices, and then into inch squares. Put the squares into a tureen, and pour over them some hot milk or cream. Cover the dish, let stand a few minutes, and serve....

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BARLEY MUSH

BARLEY MUSH

To each cupful of pearl barley, previously washed, add five cups of boiling water, a teaspoonful of salt, and cook in a double boiler for three or four hours. Serve with cream, lemon sauce, or stewed fruit....

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BOILED WHEAT

BOILED WHEAT

To one part of good, plump wheat add five parts of cold water, a little salt, and cook slowly from four to six hours, or until the grains burst open and are tender. If soaked overnight, less time for boiling will be required. Add a little more water while cooking if necessary, but avoid much stirring. Serve hot or cold with milk, cream, fruit, or fruit juice. A very simple and wholesome dish....

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GLUTEN MUSH

GLUTEN MUSH

Into three pints of rapidly boiling, salted water stir one pint of gluten; cook in a double boiler for several hours....

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HOMINY

HOMINY

Soak, then put to cook in enough boiling water to cover. Cook gently for several hours, being careful not to stir after the grains begin to soften. Add a little more water if needed. Season with salt when done. A quantity may be cooked at a time, and warmed up with a little cream or butter as needed....

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CRACKED WHEAT

CRACKED WHEAT

Cook the same as hominy and oatmeal, using three parts of boiling water to one of cracked wheat. When done, turn into cups or molds first wet with cold water. Nice served cold with cream. Seedless raisins may be cooked with it....

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GRANULATED WHEAT

GRANULATED WHEAT

Use the same proportion and cook the same as cracked wheat. Serve warm or cold with good sweet cream....

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CORN-MEAL CUTLETS

CORN-MEAL CUTLETS

Cut cold corn-meal mush into slices three inches long and one inch wide; roll each piece in beaten egg, slightly salted, then in grated bread crumbs; place on an oiled tin in the oven till nicely browned. Other mushes may be treated likewise....

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BROWNED RICE

BROWNED RICE

Place a small quantity on shallow tins, and brown in the oven till a golden yellow, stirring frequently so that it may brown evenly; then steam for about an hour in a steamer over boiling water or in a steam cooker, allowing two parts of hot water to one part of rice. When done, it should be quite dry and mealy. It may be eaten dry, or served with brown or lentil sauce, or rich milk or cream....

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BAKED MUSH

BAKED MUSH

Cook any of the foregoing mushes as directed, and as soon as done, turn into a pan, crock, or a round tin can, first wet with cold water, or oiled, to prevent sticking. If brushed over the top with oil, a crust will not form. When cold, cut into slices from one half to three fourths of an inch thick, place on oiled tins, and bake till a nice brown. A quart of cooked mush will make about a dozen slices. The appetite is subject to education; therefore learn to love that which you know to be good a

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ZWIEBACK, OR DRY TOAST

ZWIEBACK, OR DRY TOAST

Cut fresh or stale light bread, either white or brown, into slices half an inch thick, place on tins, and bake slowly in a moderate oven until browned evenly throughout. Care should be taken not to scorch the bread. It should not be put into an oven that is merely warm. It should be baked, not simply dried. The common method of toasting merely the outside of the bread by holding it over a fire is not the most wholesome way of preparing toast. When properly made, it will be crisp throughout. Zwie

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BERRY TOAST

BERRY TOAST

Prepare zwieback as above. Take fresh or canned strawberries, raspberries, mulberries, or other fruit, mash well with a spoon, add sugar to sweeten, and serve as a dressing on the slices of zwieback previously moistened....

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EGG TOAST

EGG TOAST

Moisten slices of zwieback in hot milk or cream, season with a sprinkle of salt, and serve hot with a poached egg on each slice. For poached eggs see page 66 ....

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BANANA TOAST

BANANA TOAST

Moisten slices of zwieback in hot milk. Mash the bananas into a pulp, or cut into thin slices, and place some on each slice of toast....

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FRUIT TOAST

FRUIT TOAST

Take stewed apricots, peaches, or plums, rub through a colander, heat to boiling, thicken with a little cornstarch, sweeten to taste, and pour over the moistened zwieback....

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CREAM TOAST

CREAM TOAST

Moisten slices of zwieback in hot water, sprinkle with a little salt, and dip over each slice a spoonful or two of nice, sweet, cold cream....

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BUTTER TOAST

BUTTER TOAST

Place each slice of zwieback on a small plate, pour over a little hot water, and quickly drain off; add a sprinkle of salt, if desired, spread lightly with butter and serve....

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CRUSHED TOAST

CRUSHED TOAST

Take fresh, but thoroughly toasted bread or crackers, or some of each, grind closely in a coffee or hand mill, or crush with a rolling-pin, and serve in small dishes with milk, cream, or fruit juice. This may be served as a substitute for the health food known as granola. Crushed toast is also a very serviceable article for use in soups and puddings....

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TOMATO TOAST

TOMATO TOAST

Moisten slices of zwieback in hot milk, and serve with a dressing prepared by heating a pint of strained, stewed tomatoes to boiling, and thickening with a tablespoonful of flour or cornstarch rubbed smooth in a little cold water. Season with salt and a little cream or butter, and pour over the toast....

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BEAN PASTE

BEAN PASTE

Soak one cupful of white beans overnight in cold water; put to cook in the morning in boiling water, and cook to a pulp, and till the water is quite absorbed. Rub through a colander, then add a tablespoonful of finely minced onion, one teaspoonful of powdered sage, one saltspoonful of celery salt, the juice of one lemon, two or three spoonfuls of tomato juice, if at hand, and salt to taste. Simmer together for a short time, then use cold to spread on toast or bread as a relish, or in the place o

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WHITE BREAD

WHITE BREAD

Scald a quart of new or unskimmed milk, let cool to lukewarm, then stir in a dissolved yeast cake, two teaspoonfuls of salt, and enough sifted flour to make a thin batter. Cover, and set aside till light, then work in flour until a dough of the proper consistency for bread is formed. Knead until it is smooth and elastic, and does not stick to the hands or board. Place in a clean, oiled crock, and when light, form into four loaves; let rise again and bake. Equal parts of milk and water may be use

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GRAHAM BREAD, NO. 1

GRAHAM BREAD, NO. 1

Take two tablespoonfuls of good liquid yeast, two cups of sweet milk, previously scalded and cooled to lukewarm, one teaspoonful of salt, and two cupfuls of white flour; beat together thoroughly, and set to rise. When very light, add three heaping cupfuls of sifted Graham flour, or sufficient to make a soft dough. Knead for a half-hour, then place in a pan slightly buttered, cover warmly, and set to rise. When light, form into loaves, let rise again, and bake....

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GRAHAM BREAD, NO. 2

GRAHAM BREAD, NO. 2

Make a sponge as for white bread. When light, add the stiffly beaten white of one egg, one tablespoonful each of sugar and melted butter, and enough sifted Graham flour to make a soft dough. Knead lightly, place back in oiled crock till light, then make into loaves, let rise, and bake. Graham bread should not be mixed as stiff as white bread, or it will be too solid. Two tablespoonfuls of molasses may be used for sweetening instead of sugar, if preferred....

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GRAHAM FRUIT BREAD

GRAHAM FRUIT BREAD

Make the same as Graham bread, and when ready to form into loaves, add a cupful of raisins or dried currants, washed and dried, and dusted with flour....

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WHOLE WHEAT BREAD

WHOLE WHEAT BREAD

Make a sponge as for white bread. If desired a light color, use one fourth white flour instead of all whole wheat flour. Knead well, keeping the dough soft, then set in a warm place to rise. When light, form into loaves, let rise again, and bake. This bread rises slower than white bread....

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BOSTON BROWN BREAD

BOSTON BROWN BREAD

Scald one pint of corn-meal with a pint of boiling water; let cool till lukewarm, then stir in one dissolved yeast cake, or one-half cup of sweet, lively yeast, three tablespoonfuls of molasses, one teaspoonful of salt, and about three cupfuls of rye meal. Beat well, put in oiled pan, steam four or five hours, then place in the oven for half an hour to form a crust....

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PARKER HOUSE ROLLS

PARKER HOUSE ROLLS

Take two cupfuls of lukewarm milk, previously scalded, three tablespoonfuls of melted butter, or vegetable oil, one well-beaten egg, three tablespoonfuls of sugar, a pinch of salt, and one cake of yeast dissolved in a little of the milk; mix all together, then add enough flour to make a good batter. Let rise until light, knead, using sufficient flour; let rise again till very light, roll out to one-half inch in thickness, cut into round or oval shapes with a cutter, fold one third back over the

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CORN-MEAL BREAD

CORN-MEAL BREAD

Stir one-half cup of corn-meal into two cupfuls of boiling water; when well cooked, remove from the fire and add two cupfuls of cold water; stir well together; then add one teaspoonful of salt, one cake of yeast dissolved in a little warm water, two tablespoonfuls of sugar or molasses, and enough white flour to make a good dough. Knead well, and set to rise; when light, form into three loaves, let rise again, and bake for nearly an hour....

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SALT-RISING BREAD

SALT-RISING BREAD

Take a small pitcher and put into it a half pint of warm water, a teaspoonful each of salt and sugar, then stir in flour enough to make a medium-thick batter. Set the pitcher in a kettle of warm water to rise. It should be kept warm all the time, not hot, for if it is scalded, it will never rise. When light, stir in a pint of warm milk or water and enough warm flour to make a soft dough. Knead it, form into a loaf, place in the pan, set to rise in a warm place, and bake as soon as light....

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RAISED BISCUITS

RAISED BISCUITS

Make from dough prepared for white bread. When the dough is ready to form into loaves, divide it into small, equal portions, shape into smooth, round biscuits, place closely in a shallow baking pan, and let rise till considerably lighter than bread; brush lightly with milk, and bake in a rather quick oven....

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GEMS General Directions

GEMS General Directions

Beating in an abundance of cold air is very essential in the making of good gems, as it is this that makes them light. Cold air is preferable to warm air, as it expands more when heating. Gems are also better when baked in iron pans than in tin, as the iron retains the heat better, and bakes the gems more evenly. The irons should be heated and oiled before the batter is dropped into them. Having the oven hot from the first is also essential, as a crust will then be formed immediately, and the ai

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RICE CAKES

RICE CAKES

Moisten one cup of well-cooked rice with two tablespoonfuls of cream or rich milk; add one tablespoonful of sugar, and mix in enough flour to make it hold together. Form into cakes one-third of an inch thick, and bake in a hot oven. When done, split open, and serve with maple or lemon sirup. To make lemon sirup, see page 40 ....

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BREAKFAST ROLLS

BREAKFAST ROLLS

To three slightly heaping cups of sifted Graham flour add a little salt, and one cup of milk or thin cream; cream is better. Stir the milk or cream into the flour, mixing it well with the flour as fast as poured in. Knead thoroughly, then divide the dough into three portions, and with the hands roll each portion over and over on the molding-board until a long roll from an inch to an inch and a half in thickness is formed. Cut into two- or three-inch lengths, and bake at once in a hot oven, in a

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STICKS

STICKS

Make the same as breakfast rolls, only rolling the dough to about the size of the little finger, and cutting into three- or four-inch lengths....

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FRENCH ROLLS

FRENCH ROLLS

Make a sponge at night of one-half cake of dry or one-half cup of good liquid yeast, the beaten white of one egg, two tablespoonfuls of melted butter, two tablespoonfuls of sugar, a little salt, and three cups of warm milk or water, and flour sufficient to make a soft dough. In the morning knead well and let rise again. When light, roll out the dough to about three fourths of an inch in thickness; cut into about four-inch squares with a sharp knife, butter the edges, and roll each corner up and

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TO GLAZE ROLLS

TO GLAZE ROLLS

When ready to bake, brush the rolls or biscuit lightly with milk; or, when nearly baked, brush with the yolk of an egg to which has been added two spoonfuls of cold water and half a teaspoonful of sugar. Return to oven till done....

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MARYLAND OR BEATEN BISCUIT

MARYLAND OR BEATEN BISCUIT

Mix five cupfuls of white flour, one-half cupful of vegetable oil or butter, and one teaspoonful of salt to a very stiff dough with one cupful of cold water. Knead for twenty minutes, using no more flour for the molding-board; then beat hard with a wooden mallet or hammer for twenty minutes longer, until the dough is flat and of even thickness throughout; sprinkle over a little flour, fold half of the dough back evenly over the other half, and beat quickly around the edges, to keep in the air. C

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WHOLE WHEAT CRISPS

WHOLE WHEAT CRISPS

Take one cupful of rich cream, two tablespoonfuls of sugar, a pinch of salt, two cupfuls, or enough to make a stiff dough, of fine granulated, whole wheat flour. Beat well, and knead for fifteen minutes, first with a spoon, until the batter becomes too thick, and then with the hands. Roll out as thin as wafers, cut into shapes with a biscuit cutter, and bake on floured tins in a very hot oven....

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GRAHAM WAFERS

GRAHAM WAFERS

Stir together one cupful each of sifted Graham flour and white flour, one tablespoonful each of butter and sugar, and a saltspoonful of salt; then mix with enough cold water to make a stiff dough. Roll out very thin, cut into small squares, or with a cake cutter, and bake on tins in a quick oven....

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FRUIT BISCUIT

FRUIT BISCUIT

Make a dough with one cupful of cold, sweet cream or rich milk, three cupfuls of sifted Graham or white flour, and a little salt. Knead thoroughly, and divide into two portions. Roll each quite thin, then spread one with currants, stoned dates, figs, or seedless raisins, chopped fine, and place the other one on top; press down with the rolling-pin, cut into oblong squares with a knife, and bake....

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CRESCENTS

CRESCENTS

Make a dough, using the recipe for White Bread. When ready to form into loaves, work into it two tablespoonfuls each of butter and sugar; roll out into a sheet half an inch thick, cut into six-inch squares, then divide diagonally, forming triangles; brush each lightly with water, and roll up, beginning at the longest side; place on oiled pans, turning the ends toward each other in the form of a crescent. When very light, brush with milk, and bake in a quick oven for about twenty minutes....

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RUSKS

RUSKS

Make a sponge at night with one cupful of sugar, one cupful of scalded milk, cooled to lukewarm, one-half cupful of butter, two eggs, one cake of dry or one-half cup of good liquid yeast, and sufficient flour to make a drop batter. Set in a warm place to rise. In the morning knead well, and when risen again, mold into the form of biscuits, place a little distance apart on buttered tins, and brush over with the beaten white of an egg sweetened; let stand until light, and bake....

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PLAIN BUNS

PLAIN BUNS

Beat together one-fourth cup of lively yeast, one cup of sweet milk, previously scalded and cooled to lukewarm, one-half teaspoonful of salt, two cups of warm flour, and set in a warm place to rise. When very light, work into the dough one-half cup of sugar, and two tablespoonfuls of butter. Knead well for ten minutes, using enough flour to make a soft dough. Shape into the form of biscuits a little larger than an egg; place on tins slightly buttered, and set in a warm place to rise. When very l

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FRUIT BUNS

FRUIT BUNS

Make the same as plain buns, adding one-half cup of raisins or currants just before kneading and forming into buns....

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RICE WAFFLES

RICE WAFFLES

Set a sponge at night with two cupfuls of sweet milk, scalded and cooled to lukewarm, one tablespoonful of butter, a pinch of salt, two-thirds of a cupful of boiled rice, three cupfuls of flour, and one-fourth cup of liquid yeast. Beat the batter hard for five or six minutes, and set in a warm place to rise. In the morning add two well-beaten eggs, and stir well together. Bake on a hot, buttered waffle iron. If this is not at hand, have the gem irons well heated, slightly butter to prevent stick

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PUFFS

PUFFS

To two cups of milk add a little salt and the yolks of two eggs well beaten; then sift in, a little at a time, and beating meanwhile, three small cups of flour. Beat until light, then stir in gently the stiffly beaten whites of the eggs, and bake in hot gem irons....

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FRUIT LOAF, NO. 1

FRUIT LOAF, NO. 1

Take enough good bread dough for one loaf, add one cupful of brown sugar, two tablespoonfuls of butter, and one cupful of raisins, previously washed and dried. Knead well and let rise; then knead again, and place in a bread pan, let rise until light, and bake in a moderate oven....

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FRUIT LOAF, NO. 2

FRUIT LOAF, NO. 2

Make a sponge of one and one-half cups of warm milk or water, one-half cup of good yeast, the beaten white of one egg, one tablespoonful each of butter and sugar, a little salt, and flour sufficient to make a soft dough. Let rise till light; then knead well and let rise again. When light, roll out to about one inch in thickness, spread over with chopped dates, or raisins, or currants which have been previously washed and dried; roll up and form into a loaf, let rise, and bake....

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COFFEE CAKES

COFFEE CAKES

Take two cupfuls of bread dough (made with milk) when ready for the pans; put into a deep dish and work in four tablespoonfuls of cocoanut or vegetable oil or butter, four tablespoonfuls of sugar, the stiffly beaten white of one egg, and enough flour to make a fairly stiff dough. Knead well, and roll out into a long strip about nine inches in width, three feet in length, and one fourth of an inch thick; spread over this four or five tablespoonfuls of oil or melted butter, omitting about two inch

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FLANNEL CAKES

FLANNEL CAKES

Heat three cupfuls of milk to boiling; put into a crock one cupful of corn-meal and two tablespoonfuls of butter, then pour in the scalding milk; beat well, allow to cool to lukewarm, then stir in one tablespoonful of sugar, two of flour, one teaspoonful of salt, and one-half yeast cake dissolved in one-third cup warm water; beat well, and set to rise overnight. Bake on a hot griddle....

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CORN-MEAL BATTER CAKES

CORN-MEAL BATTER CAKES

To two cups of cold corn-meal mush, add one cup of sifted flour, and a pinch of salt; beat well the yolks of two eggs, to which add two-thirds cup of milk, and stir into the mush; beat thoroughly until light and smooth, adding a little more milk if necessary, to make the batter of proper consistency. Then gently stir in the whites of the eggs beaten to a stiff froth, and bake in small cakes on both sides on a griddle, slightly buttered, or better still on a soapstone griddle, in which case use n

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BUCKWHEAT PANCAKES

BUCKWHEAT PANCAKES

In the evening take two quarts of warm water, add one-fourth cup of good yeast, a teaspoonful of salt, and buckwheat flour enough to make a good batter. If desired, a cupful of corn-meal or a few spoonfuls of white flour may be used instead of all buckwheat. Beat well and set to rise. In the morning thin the batter with a little warm water, if necessary, and bake on a hot griddle. If cakes are desired for several mornings, the batter may be kept going by leaving at least a cupful after each baki

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LENTIL FRITTERS

LENTIL FRITTERS

To a pint of lentil soup (left-over soup will do), add the well-beaten yolks of two eggs, and sift in enough flour, a little at a time, beating thoroughly, to make a good batter. Then add the stiffly beaten whites of the eggs, drop by spoonfuls on a hot buttered griddle, and brown on both sides....

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CORN FRITTERS

CORN FRITTERS

To each quart of raw sweet corn (a dozen nice ears), grated from the cob, add the beaten yolks of three eggs, a teaspoonful of salt, and one and one-half cups of fine bread or cracker crumbs, or enough to make a batter just stiff enough to drop from a spoon. Then stir in the stiffly beaten whites of the eggs, and drop with a spoon on a hot, oiled, or soapstone griddle. Serve hot....

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USES FOR STALE BREAD

USES FOR STALE BREAD

Whole slices of stale bread, if in good condition, may be steamed or used for toast. Crumbs, crusts, and broken pieces not suitable for this purpose may be placed in a pan, and put into a slow oven until thoroughly dried (not browned), then ground in a mill, or rolled on a breadboard with the rolling-pin, and put away in covered jars for use. This will be useful for making corn-meal cutlets or anything that is to be rolled in crumbs, dipped in egg, and browned....

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POTATO YEAST

POTATO YEAST

Put to cook six medium-sized potatoes in two quarts of hot water. Tie a handful of hops in a cloth, and boil with the potatoes during the last ten minutes. When done, take potatoes and hops from the water, leaving the water over the fire. Mash the potatoes fine, and add four tablespoonfuls of flour, and two each of sugar and salt. Stir well together. Pour over this mixture the boiling potato water, stirring well that no lumps be formed. When cooled to lukewarm, stir in a cupful of liquid yeast,

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HOP YEAST

HOP YEAST

Steep a handful of hops in a quart of hot water for five minutes. Then strain, and turn the boiling water over a cupful of flour, blended with a little cold water. Add one tablespoonful of salt, and two of sugar; let cool till lukewarm, then stir in a half cup of liquid yeast, or one cake of dry or compressed yeast dissolved in a little warm water. Set aside for twenty-four hours, stirring occasionally; then bottle and keep as above. “Every tree, in the which is the fruit of a tree yielding seed

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BAKED APPLES, NO. 1

BAKED APPLES, NO. 1

Apples to be baked may be cored and pared or baked with the skins on. If firm and quite tart, pare, place in a pie dish, add sugar and a little hot water, and bake in a moderate oven. If the apples are juicy, less water will be required. When tender, turn into a dish, and pour over them the sirup or juice. Pare and core without halving, a number of nice, tart apples; fill the centers with sugar and jelly, lay closely in a shallow pan, add a little water, and bake slowly, basting occasionally wit

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APPLE SCALLOP

APPLE SCALLOP

Pare, core, and slice a half dozen good cooking apples. Spread a layer in the bottom of a deep pudding dish, then over these a layer of bread crumbs mixed with a little sugar, thus alternating till the dish is filled, having a layer of apples on top. Add a half cup of cold water, and bake in a rather quick oven till done. Serve with rich milk or cream....

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BOILED APPLES

BOILED APPLES

Remove the cores and cook whole, or in halves, in enough boiling water to cover them. Cook slowly. When tender, remove the apples to a dish with a spoon or fork. Sweeten the juice with sugar, add a little lemon extract, thicken slightly with a very little cornstarch blended with a little cold water, and pour over the apples. Serve when cool....

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BAKED PEARS

BAKED PEARS

Take good, sound pears, cut in halves, pare, and fill an enameled pudding dish, sprinkling sugar through them; pour in a cupful of hot water, cover tightly, and bake slowly till tender. Serve cold. Or wash, wipe, and bake whole in a shallow dish, putting in a very little water....

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STEWED PEARS

STEWED PEARS

Pare, quarter, and core nice ripe pears, and drop into cold water to keep from discoloring. Make a sirup, allowing two cups of water and a half cup of sugar to each quart of fruit. Boil the sirup for a few minutes, put in the fruit, and cook until tender and pink in color, being careful not to break the fruit by stirring. Three or four slices of lemon added to the sirup while boiling will improve the flavor of the pears. Remove the lemon before putting in the fruit....

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BAKED QUINCES

BAKED QUINCES

Pare, core, and bake the same as apples. The fruit may be left whole, and the centers filled with sugar. Sufficient water should be used so the fruit will not become dry. Baste with the sirup while baking....

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BAKED PEACHES, NO. 1

BAKED PEACHES, NO. 1

Take good, firm peaches, pare, cut in halves, removing the stones, and place in a deep pudding dish, sprinkling with sugar. Add a little water, and bake until tender....

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BAKED PEACHES, NO. 2

BAKED PEACHES, NO. 2

Bake as above; when done, cover the top with a meringue made of the whites of two or three eggs beaten stiff and a little powdered sugar; return to the oven and brown slightly. Serve cold with cream....

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STEWED PEACHES

STEWED PEACHES

Take ripe peaches, pare, or wipe carefully with a damp cloth; cut in halves, remove the stones, and drop into cold water. When ready, place the fruit in a saucepan, adding sufficient boiling water to keep from burning. Add sugar, two tablespoonfuls to each quart of fruit. Cook slowly until tender, generally from twenty to thirty minutes....

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STEWED PRUNES

STEWED PRUNES

Wash the prunes thoroughly in warm water, rinse, then add water to cover, or about three parts water to one of prunes, and soak for several hours, or overnight. Put them to cook in the same water in which they soaked, and stew gently until tender. When nearly done, add a little sugar if desired. Serve cold....

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STEWED FRUITS

STEWED FRUITS

Small fruits are better stewed in a double enamel saucepan, and the larger kind baked in a tightly covered earthen crock or jar in the oven, with as little water as possible. Dried fruit, such as figs, prunes, peaches, raisins, dates, etc., should first be well washed, rinsed, soaked for several hours in enough water to cover, and afterward cooked in the same water in which they have soaked....

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PINEAPPLE

PINEAPPLE

Pare, cut into thin slices into a dish, and sprinkle lightly with sugar; let stand in a cool place for an hour, and serve....

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FRUIT MOLD

FRUIT MOLD

Stew a quart of berries in a small quantity of water for fifteen or twenty minutes; then add sugar to taste, and two tablespoonfuls of cornstarch dissolved in a little cold water; cook until thickened, then turn into molds first wet with cold water; serve cold with milk or cream. Heat fruit juices and treat similarly....

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BANANAS WITH WHIPPED CREAM

BANANAS WITH WHIPPED CREAM

Remove the peel, cut into thin slices, and sprinkle with a very little sugar and a few drops of orange juice. Serve in small dishes, placing a tablespoonful of whipped cream on each dish. If bananas are slightly scraped after removing the skins, they will be more readily digested....

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APPLE BUTTER

APPLE BUTTER

Pare, quarter, and core about equal parts of sweet and tart apples. Boil sweet cider down, about four gallons into one gallon. Cook the apples in either sweet cider or water till soft, then add the boiled cider, and boil and stir with a wooden spoon until thick. A little butter and ground cinnamon may be added for flavoring, and sugar if necessary. Can in jars, or set away in jars without canning if desired for immediate use....

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LEMON SIRUP

LEMON SIRUP

Boil one cupful of sugar and one-fourth cupful of water until it slightly thickens; add a small teaspoonful of butter and a tablespoonful of lemon-juice. Serve hot....

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LEMON HONEY

LEMON HONEY

Put two tablespoonfuls of butter into a saucepan to warm; then add one cup of sugar, the juice and grated rind of two lemons, and two eggs well beaten; cook until thickened, stirring constantly that no lumps be formed, and, if not cooked in a double boiler, being careful not to burn. When done, turn into cups and cover the same as jelly. Nice used as a filling for layer cake....

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PLUM MARMALADE

PLUM MARMALADE

Wash the plums, cut them in halves, removing the stones, and cook for about fifteen minutes, allowing a scant cup of water to each quart of fruit. Then rub through a colander, add one cup of sugar to each quart of pulp, and boil slowly one hour, stirring often to prevent burning....

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GRAPE MARMALADE

GRAPE MARMALADE

Make the same as plum marmalade, only allowing half a cup of water to a quart of fruit for cooking....

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TO MAKE FRUIT JELLY

TO MAKE FRUIT JELLY

Choose a bright, sunny day for making jelly, in order to have it as firm and clear as possible. Make in small quantities at a time, using only porcelain or graniteware in preparing fruit or juice. Small fruits should be used as soon after being picked as possible, and should not be overripe. Cherries should be mixed with one fourth their quantity of currants, as they do not jelly easily. Two parts red raspberry with one part currant juice makes a nice-flavored jelly. Place the fruit desired for

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HOW TO CAN FRUIT General Remarks

HOW TO CAN FRUIT General Remarks

Boiling or canning fruit consists in sealing up in air-tight bottles, or jars, fruit which has previously been cooked. Many do not appreciate the value of canning fruit because they have never tried it. But the process is so simple, and the result so satisfactory, that those who have ever given it a trial usually feel well repaid for the effort put forth. Canning fruit practically lengthens the fruit season until it is perennial. Fruit, if properly canned, can be preserved, even for years, in a

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ANOTHER METHOD

ANOTHER METHOD

If it is desired to preserve the fruit as nearly whole as possible, prepare it as for cooking, place it, dry, compactly in the jars, and screw the covers on loosely without rubbers. Place the jars, six or eight at a time, in a boiler, standing them on thin pieces of board, and filling the boiler with sufficient warm water to come up half way on the jars. Cover tightly, using a thick cloth, if necessary, to keep in the steam; place on the range, and after the water comes to the boiling-point, coo

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CANNED BEANS AND PEAS

CANNED BEANS AND PEAS

Prepare string-beans as for ordinary cooking, then press and pack them closely into the jars until full, adding a little salt; fill the jars to overflowing with cold water, then screw on the covers fairly close, place the jars in a boiler, as directed above, and cook for four hours; remove from the water, take off the covers, place on the rubbers, screw on the covers tightly. Peas should be shelled, then canned in the same manner....

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CANNED SWEET CORN

CANNED SWEET CORN

Select that which is fresh, and cut from the cob as directed for stewed sweet corn ( page 57 ). Then press and pack closely into the jars until the milk appears on the top, and they are full. No water or salt should be added. Boil for five or six hours....

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CANNED PEACHES

CANNED PEACHES

Select ripe, firm peaches, nearly soft enough to eat, avoiding the clingstones. The Crawfords are perhaps the best. Pare, divide in halves, removing the stones, and drop into cold water to prevent discoloring. For each quart of fruit pour a cupful of water into a saucepan, add three or four tablespoonfuls of sugar, and let boil up; drain the peaches from the cold water, and put them into the hot sirup; cook slowly till tender, and can....

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CANNED BERRIES

CANNED BERRIES

Select those freshly picked; if necessary to be washed, place a few at a time in a colander and dip in and out of cold water; cook in a small quantity of water, adding the necessary sugar when nearly done, and can....

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CANNED QUINCES

CANNED QUINCES

Wipe with a cloth, pare, quarter, core, and divide each quarter into thirds. For each two quarts of fruit pour three cups of water into a saucepan, add nearly two cups of sugar, and let boil up; then put in the fruit, and cook slowly for an hour and a half, or until tender and of a rich pink color, and can. Equal parts of quinces and apples or pears may be stewed together....

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CANNED TOMATOES

CANNED TOMATOES

Select smooth, a little under-ripe, meaty tomatoes; put them into a pan, and pour scalding water over them to make the skins come off readily; then with a sharp, pointed knife remove the cores, pare, cut into thick slices, press well into the jars, screw the covers on loosely without rubbers, place in boiler, and cook for thirty minutes after reaching the boiling-point, according to directions under “Another Method.” But little filling will be needed after being cooked. For this have a few tomat

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GRAPE JUICE

GRAPE JUICE

Take fresh, well-ripened, dark, juicy grapes, such as the Black Prince or Concord; pick from the stems, rejecting all that are imperfect; wash well, and put to cook in an enameled saucepan with a pint of water for each three quarts of grapes. Cook slowly for half an hour, or until the grapes burst open; then drain off the juice through a jelly-bag, filtering the skins and seeds through a separate bag. Reheat, add one-half cup of sugar to a quart of juice if desired to sweeten, and can in jars th

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BOILED POTATOES (without skins)

BOILED POTATOES (without skins)

Wash, pare thin, and drop into cold water to prevent discoloring. If not of a uniform size, cut the larger ones in two. Put to cook in only enough boiling water to prevent burning; cook gently from twenty to thirty minutes; when done, drain off all the water, place over the fire for a moment, then give the saucepan a vigorous shake, cover with a coarse cloth, and set on the back of the range to dry. Large quantities of potatoes are best cooked by steaming over boiling water. Select potatoes of e

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BAKED POTATOES

BAKED POTATOES

Choose smooth potatoes of uniform size, wash well, being careful to clean the eyes. Dry with a cloth, and bake in a hot oven; in a slow oven the skins become thick and hard. Serve as soon as done, in an open dish; if covered, they will become soggy. Baked potatoes are very wholesome, and make a good breakfast dish....

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MASHED POTATOES

MASHED POTATOES

Wash, pare, and boil the same as boiled potatoes. When they can be readily pierced with a fork, drain thoroughly; return to the range and mash, using the potato masher vigorously for five or ten minutes, until they are light, smooth, and creamy in appearance. A wire potato masher does the work most satisfactorily. Have warmed in a saucepan a half cupful of cream or milk, adding a small piece of butter if milk is used, a teaspoonful of salt, and the well-beaten white of one egg; beat this into th

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STEAMED SLICED POTATOES

STEAMED SLICED POTATOES

Wash, pare, and slice several medium-sized potatoes very thin. Have in a frying-pan a small piece of butter and a half cup of hot water, put in the potatoes, season with salt, cover closely, and set on the back of the range to cook slowly. Stir up a little occasionally. A few thinly sliced onions may be used with the potatoes if desired....

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WARMED-UP POTATOES

WARMED-UP POTATOES

Cut cold boiled potatoes into thin slices; heat a little milk to boiling in a saucepan; put in the potatoes, and season with salt to taste. Let boil a few minutes and serve. If desired, the milk may be slightly thickened with a little flour blended in a little cold milk....

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POTATO PUFF

POTATO PUFF

Take two cupfuls of hot, seasoned, mashed potatoes, and moisten well with hot milk or cream. Beat the yolks and whites of two eggs separately; allow the potatoes to cool slightly, then beat in the eggs, the yolks first. Turn at once into an oiled, shallow tin; do not smooth or press them down, but leave in a rocky form. Bake about ten minutes, or till a delicate brown....

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LYONNAISE POTATOES

LYONNAISE POTATOES

Cut into dice enough cold boiled potatoes to make one pint, brown to a golden yellow a spoonful each of butter or oil and minced onion. Add the potatoes, season with salt, and stir with a fork till a delicate brown, being careful not to break them. Add a spoonful of chopped parsley, and serve hot....

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NEW POTATOES

NEW POTATOES

If new and fresh, the skins may be easily scraped off with a knife, or rubbed off with a coarse cloth. Cook in a little water, drain, and serve; or, when done, drain, pour some rich, sweet milk over them, let it heat to boiling, then thicken with a little flour rubbed smooth in a little cold milk, allowing a tablespoonful of flour to a pint of milk, and season with salt. A few green peas cooked with new potatoes and thus dressed make a very acceptable dish....

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POTATOES WITH CREAM

POTATOES WITH CREAM

Pare, and cut as many as desired into small cubes; put into boiling water and cook from fifteen to twenty minutes; when done, drain off all the water, let dry a few minutes over the fire, then add a little salt, a cup of thin cream, and a little chopped parsley; simmer for two or three minutes, and serve at once....

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BAKED SWEET POTATOES

BAKED SWEET POTATOES

Choose those of uniform size, wash thoroughly, removing any imperfect spots, wipe dry, and place in a moderately hot oven; bake for about an hour if the potatoes are rather large. Small potatoes are better steamed than baked. Send to the table as soon as done, after removing the skins....

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BOILED SWEET POTATOES

BOILED SWEET POTATOES

Wash well, put into cold water with the skins on, and boil until easily pierced with a fork; drain, remove the skins, and place in the oven to dry for five or ten minutes; serve in a hot, open dish....

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BROWNED SWEET POTATOES

BROWNED SWEET POTATOES

Take cold, boiled sweet potatoes, peel, cut into halves, place on shallow buttered tins, and brown in a hot oven....

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ROASTED SWEET POTATOES

ROASTED SWEET POTATOES

Wash, wipe dry, wrap with thin paper, and cover first with hot ashes, then with live coals. Turn occasionally. The coals may need renewing several times. When done, remove the ashes with a brush, wipe with a dry cloth, and serve. Sweet potatoes are nicer and more mealy when prepared in this way....

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YAMS

YAMS

Prepare the same as roasted sweet potatoes or baked sweet potatoes. Boiling them is thought to quite spoil their flavor....

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STEWED TOMATOES

STEWED TOMATOES

Take nice, fresh tomatoes, pour boiling water over them, remove the skins, slice into a granite saucepan, add a cupful of water, and stew from twenty to thirty minutes. Then add salt, butter, and a half cup of bread or cracker crumbs, or slightly thicken with cornstarch, blended with a little cold water. Sugar may be added if desired....

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BAKED TOMATOES

BAKED TOMATOES

Select smooth, even-sized, ripe tomatoes. Peel, remove the stems, and place in an earthen pudding dish; season with a little salt and butter or cream, and bake in a rather hot oven for half an hour....

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TOMATOES AND MACARONI

TOMATOES AND MACARONI

Put to cook one-half cup of macaroni broken into inch pieces into three cups of boiling water; boil for about an hour, or until perfectly tender, adding more water if necessary. When done, put into a pudding dish, and pour over two cups of stewed tomatoes previously rubbed through a colander. Add a little salt, a few bits of butter, a half cup of sweet cream, and bake in the oven till done. If the tomatoes are quite juicy, a teaspoonful of flour may be used for thickening....

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SCALLOPED TOMATOES

SCALLOPED TOMATOES

Take one quart of stewed fresh or canned tomatoes, rub through a colander, and thicken with a cupful of bread or cracker crumbs; add a little salt, a few spoonfuls of cream, and bake for twenty or thirty minutes....

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BOILED BEANS

BOILED BEANS

Pick over, wash, and soak two cupfuls of beans overnight in cold water. In the morning drain, and put to cook in hot water. Cook slowly for two or three hours, or until perfectly tender, adding more hot water as needed, as they should be quite juicy when done; avoid much stirring. Season with salt and a little butter or cream. Colored beans having too strong a flavor may be improved by parboiling for fifteen minutes, then draining, and putting to cook in fresh boiling water....

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BOILED BEANS WITH RICE

BOILED BEANS WITH RICE

Wash and soak two cupfuls of beans in cold water overnight; in the morning put to cook, and after about an hour add one-half cup of well-washed rice. Cook slowly until done, season as above, and serve....

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BAKED BEANS

BAKED BEANS

Take two cupfuls of beans, pick over, wash, soak overnight, and cook the same as boiled beans. When done, add a little butter and salt, and two tablespoonfuls of molasses; turn into a pudding dish, and bake until nicely browned. A little hot water should be added occasionally to prevent their becoming too dry....

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BAKED GREEN BEANS AND CORN

BAKED GREEN BEANS AND CORN

Shell the beans, and cut the sweet corn from the cob. Put layers of each in equal quantities in a bean pot or pan, seasoning with salt and butter. Add boiling water to cover, and bake in the oven for about two hours, adding more hot water as it becomes absorbed....

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MASHED BEANS

MASHED BEANS

Soak overnight two cupfuls of beans, and cook the same as boiled beans. When very tender, and the water nearly absorbed, rub through a colander to remove the skins; add half a cup of cream or of rich, sweet milk and a little butter; put into a shallow dish, smooth the top with a knife or spoon, and place in the oven to brown....

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STRING BEANS

STRING BEANS

Wash, break off each end, stripping the strong fibers from end to end. Cut or break into inch lengths, and put to cook in enough boiling, slightly salted water to cover. Cook from one to two hours, or until very tender, the length of time required depending upon the age and variety of the beans. The water should be quite absorbed when done. Add a little milk and butter if cream is not available. Let come to a boil, and serve....

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SPLIT PEAS

SPLIT PEAS

Look over carefully, wash, and put to cook in a good quantity of cold water. Let come to a boil, then simmer until tender and the water quite absorbed. Press through a colander if desired to remove the skins, season with salt, and cream or butter, and serve....

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GREEN PEAS

GREEN PEAS

Shell, and put to cook in boiling, slightly salted water, allowing one cupful of water to every four cups of peas. If they are old, and need longer cooking, add more water if necessary. Cover, and cook rather slowly till tender. About thirty minutes’ cooking for fresh, young peas will be found sufficient. When done, pour over a cupful of sweet milk, heat to boiling, and thicken with a little flour. Season with a little salt, and a spoonful of cream or a small piece of butter....

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LENTILS

LENTILS

Cook, season, and serve the same as split peas, only less water and less time for cooking will be required....

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BAKED RICE

BAKED RICE

Take one cupful of rice, wash well by turning into a colander and dipping in and out of warm water, put into a pudding dish, and pour over four cupfuls of milk, or two each of milk and water, adding a little salt. Bake about an hour, stirring once or twice before the top becomes hard. Serve as a vegetable with lentil sauce....

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PLAIN BOILED RICE

PLAIN BOILED RICE

Wash thoroughly one cupful of rice, and sprinkle it slowly into a granite saucepan containing two or three quarts of rapidly boiling, slightly salted water. If the grains sink to the bottom, stir gently until they keep in motion themselves. Boil rapidly, without covering, for thirty minutes, or until soft; then drain through a colander and rinse with hot water to remove all starch. The grains should be separate and distinct from one another. It may be served with a tomato sauce. See page 77 ....

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SPAGHETTI WITH TOMATO SAUCE

SPAGHETTI WITH TOMATO SAUCE

Break in pieces and cook in boiling, salted water, or cook whole by dipping the ends in the hot water, and as they bend, coil them around in the saucepan. Cook for twenty or thirty minutes, or until soft, then drain, rinse with hot water to remove starch if it is sticky, turn into a dish and pour over a hot tomato sauce, made as directed on page 77 ....

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STEWED CAULIFLOWER

STEWED CAULIFLOWER

Carefully separate into small portions; examine closely to make sure there are no insects on it; let stand a short time in cold water, then put into boiling, salted water, and cook from twenty to forty minutes, or until tender. Drain, season with a little butter or cream, or serve with cream sauce poured over it....

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CAULIFLOWER WITH TOMATO SAUCE

CAULIFLOWER WITH TOMATO SAUCE

Cook the same as stewed cauliflower. When done, drain, turn into a dish, and pour over it a hot tomato sauce....

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STEWED CABBAGE

STEWED CABBAGE

Remove the outer leaves, divide into halves, cut very fine with a sharp knife, omitting the heart. Put into a saucepan with a half cup of boiling water, add a little salt, cover closely, and cook until tender, adding a little more hot water, if it becomes too dry before it is done. When done, add a few spoonfuls of cream, allow to heat, and serve....

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BOILED CABBAGE

BOILED CABBAGE

Remove the outer leaves, place in cold water for half an hour, then quarter, and put to cook in boiling water, adding a little salt. Boil vigorously for about thirty minutes; turn into a colander, remove the heart and coarse portions, press out all the water, return to the saucepan, and season with butter or cream; allow to heat, and serve on a hot dish at once....

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BOILED CELERY

BOILED CELERY

Take one bunch of celery, cut off tops and roots, scrape and wash the stalks, then cut them into small pieces, and put to cook in boiling water. Let cook for fifteen or twenty minutes, or until tender; drain, turn into a heated dish, and pour over a cream sauce. For making cream sauce see page 77 ....

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STEWED ASPARAGUS

STEWED ASPARAGUS

Wash, break into small pieces, and cook from twenty to thirty minutes in just enough water to cover; when tender, drain, add a little butter and salt and a cup of milk; let come to a boil, and thicken with a teaspoonful of flour. Boil up and serve....

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BOILED CARROTS

BOILED CARROTS

Select small or medium-sized carrots, wash, scrape, rinse in cold water, then put to cook in boiling water; cook about thirty minutes, or until tender, then drain. Serve as boiled, or slice them into a heated vegetable dish, and pour over them a cream sauce prepared as directed on page 77 ....

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BOILED PARSNIPS

BOILED PARSNIPS

Prepare and cook the same as boiled carrots....

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BAKED PARSNIPS

BAKED PARSNIPS

Wash, scrape, rinse, divide in halves, add a little more than enough boiling water to cook them, and boil slowly until ten der; place in a shallow dish, pour over the juice that remains, add a little salt, a spoonful or two of cream, and place in the oven until nicely browned, basting occasionally....

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STEWED TURNIPS

STEWED TURNIPS

Pare the turnips, cut into slices, and cook until perfectly tender; then drain, mash fine with a spoon or potato masher, season with salt, a little butter or cream if desired, and serve....

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SLICED CUCUMBERS

SLICED CUCUMBERS

Pare the cucumbers, slice them very thin into a dish, sprinkle with salt, cover loosely, and shake briskly to distribute the salt; let stand for about half an hour; then drain off all the water, and shortly before serving pour over the juice of one or two lemons. A spoonful or two of cream may be added if desired. Cucumbers should be thoroughly masticated. Their reputed indigestibility is largely due to a failure in this particular....

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BOILED ONIONS

BOILED ONIONS

Cut off the tops and bottoms, remove the outer skins, and put to cook in cold water; boil fifteen minutes; then drain, and cook in boiling, salted water until tender; turn into a pudding dish, and cut into small pieces; pour over a cupful of hot cream sauce, sprinkle the top with bread crumbs, and bake until brown. For making cream sauce see page 77 ....

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BAKED SQUASH

BAKED SQUASH

Cut into sections, and place shell downward on the top shelf of the oven. Bake until tender, and serve hot in the shell; or, scrape out the inside, mash, add a few spoonfuls of cream or a little butter, and serve....

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STEWED SQUASH

STEWED SQUASH

Peel, remove seeds, cut into small pieces, and stew until tender in a little boiling water; drain, mash smooth, and season with butter and salt. Vegetable marrows may be prepared in the same manner....

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SUCCOTASH

SUCCOTASH

Soak one cupful of beans overnight. When ready to cook, add water and one cupful of dried sweet corn, and cook until tender. Season with salt, a little cream or butter, and serve. If green sweet corn is used, do not add it to the beans until they are nearly done....

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BOILED SWEET CORN

BOILED SWEET CORN

Select full-grown ears, not old and hard, but full of milk; remove the husks and silks, and put to cook in enough boiling, salted water to cover. Boil from thirty to forty minutes; when done, drain, and serve on the cob hot, with a little butter if desired. The corn from ears not eaten may be cut from the cob and warmed up with a little cream or butter for the next meal....

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STEWED SWEET CORN

STEWED SWEET CORN

Remove husks and silks, stand the ears in a dish, and with a sharp knife cut off the corn from the top downward, taking a little more than half of the kernel in depth; then scrape gently downward to get the remainder of the milk and meat of each kernel. Place in a saucepan, add half a cup of water for each quart of corn, and cook for fifteen or twenty minutes. When done, add a little salt, a half cup of cream, or a cup of milk and a little butter, boil up and serve. The milk may be slightly thic

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BAKED BEETS

BAKED BEETS

Take young, tender beets, wash clean, place in a baking dish with a little water, and bake from one to two hours, or until tender; add a little hot water occasionally if they become dry. When done, remove the skins, slice, and serve with lemon-juice....

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BOILED BEETS

BOILED BEETS

Cut off the tops, but avoid cutting the beets; put to cook in boiling water. When tender, remove to a pan of cold water; rub off the skins with the hands, slice thin, and serve with lemon-juice....

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BEET GREENS

BEET GREENS

Take the tops from young, tender beets, look over, put to cook in boiling, slightly salted water, and cook until tender; then drain in a colander; chop rather fine, and serve with lemon-juice....

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SPINACH

SPINACH

Look over carefully a good quantity of spinach, rejecting all wilted and decayed leaves. Wash thoroughly in several waters, and put to cook in slightly salted, boiling water, and boil from twenty to thirty minutes. When tender, drain in a colander, cut into coarse pieces, and put into a warm dish; add a few bits of butter, and garnish with slices of hard-boiled eggs. Serve with lemon-juice....

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CELERY

CELERY

Remove all the green and decayed parts from the stalks, and put into cold water. When ready to serve, place in a celery glass with the small ends downward. Curl the tops by cutting into narrow strips a little way down. Celery is recommended as a good nerve food. Plain and healthful living tends to long and happy living.— Selected. The foundation of a happy home is laid in the kitchen.— Marion Harland....

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TOMATO SALAD, NO. 1

TOMATO SALAD, NO. 1

Peel smooth, ripe tomatoes, cut into thin slices, and arrange in layers in a dish, sprinkling each layer with sugar. Turn over the whole a half cup of lemon-juice before serving. Peel, slice, and place in a dish, and sprinkle lightly with salt. To the beaten yolk of one egg add the juice of one or two lemons, a teaspoonful of sugar, and pour all together over the tomatoes. Chop very fine half a small head of crisp cabbage, and put into a dish. Mix together two tablespoonfuls of sugar and the jui

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LETTUCE SALAD, NO. 1

LETTUCE SALAD, NO. 1

Separate the leaves, look over, wash, and put into cold water a while before using. When ready to serve, place on a dish and pour over a dressing made of equal quantities of lemon-juice, sugar, and water....

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LETTUCE SALAD, NO. 2

LETTUCE SALAD, NO. 2

Wash and shred two heads of lettuce. Boil two eggs until hard, remove the shells, and mash the yolks fine; mix well together the juice of one or two lemons, two or three table spoonfuls of water, one tablespoonful of sugar, one-half teaspoonful of salt, one tablespoonful of sweet cream, adding this last to prevent curdling, and the yolks of the eggs, and pour over the lettuce. Cut the whites of the eggs into rings and arrange on the top. A spoonful or two of minced onion may also be added....

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POTATO SALAD

POTATO SALAD

Cut into thin slices, hot or cold boiled potatoes, and place in a dish without breaking slices. A small onion, chopped fine, to each pint of potatoes may be added if desired. Cover with mayonnaise dressing....

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VEGETABLE SALAD

VEGETABLE SALAD

Put a layer of fresh watercress or lettuce into a salad bowl, then alternate with layers of peeled, thinly sliced cucumber and tomatoes. When enough is prepared, place a border of watercress around the bowl. Just before serving, pour over a French dressing, and toss up lightly with a fork till well mingled....

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FRUIT SALAD

FRUIT SALAD

Place in salad dish alternate layers of sliced bananas and strawberries, sprinkling each layer with sugar. Cover with whipped cream, and serve....

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BANANA SALAD

BANANA SALAD

Slice crosswise six ripe bananas into a dish; sprinkle with powdered sugar, then turn over them the juice of two nice large oranges; let stand for an hour in a cool place, and serve....

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NUT AND CELERY SALAD

NUT AND CELERY SALAD

Take three cupfuls of finely cut, crisp celery, and one cupful of chopped English walnuts; dress with mayonnaise dressing, made thin with a little sweet cream....

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FRENCH DRESSING

FRENCH DRESSING

Mix thoroughly together six tablespoonfuls of oil, a pinch of salt, and two tablespoonfuls of lemon-juice....

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MAYONNAISE DRESSING

MAYONNAISE DRESSING

To the yolks of two fresh eggs add a scant teaspoonful of salt; then beat in slowly, almost drop by drop, a small cupful of olive-oil. The mixture should become nearly as thick as butter. Then gradually add one tablespoonful of lemon-juice. Thin with sweet cream. Nice for potato, cabbage, or nut salads. If used for tomato salad, omit the cream. As a man eateth, so is he.— German Proverb. Lord Byron refused to eat meat because, as he said, “It makes me ferocious.” The flesh of animals tends to ca

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VEGETABLE AND LENTIL STEW

VEGETABLE AND LENTIL STEW

Soak one-half cup of lentils in a cup of cold water for an hour; then put to cook in three cups of hot water with one turnip, three or four medium-sized potatoes, a small onion, and a stalk or two of celery, all cut into small pieces. Stew for about half an hour, or until well done, and the water quite absorbed. Season with salt, and serve with brown sauce. Boil separately in a small quantity of water, three or four medium-sized potatoes sliced fine, two turnips, one carrot, and an onion, all cu

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“PRAIRIE” FISH

“PRAIRIE” FISH

Cut thick, cold, corn-meal mush into slices about half an inch thick; roll in flour, and brown on both sides in a hot, buttered frying-pan; or brush with thick, sweet cream, and brown in the oven....

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BOILED MACARONI

BOILED MACARONI

If dusty, wipe with a dry cloth instead of washing, then take a cupful broken into small pieces, and put to cook in boiling, salted water; cook until tender, adding more hot water occasionally if necessary. When done, drain, and serve hot with a little cream; or pour over a pint of milk, heat to boiling, and stir in the yolk of one well-beaten egg and a little salt; or omit the egg, and thicken with a tablespoonful of flour rubbed smooth in a little cold milk....

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PEANUT SAUSAGE

PEANUT SAUSAGE

Thoroughly mix to a cream one level tablespoonful of peanut butter with two tablespoonfuls of cold water; then add three tablespoonfuls of grated bread crumbs, a pinch of salt, and a teaspoonful of minced onion or powdered sage; mix all well together, form into small cakes with the hands, and place in an oiled, heated frying-pan till nicely browned, turning and browning on both sides. Place on a platter, and garnish with sprigs of parsley. Serve with brown sauce, No. 2, page 78 . Very tasty....

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PEAS PUREE

PEAS PUREE

Soak a cupful or two, or as many as needed, of split peas overnight in cold water. In the morning wash, drain, and put to cook in boiling water, and cook slowly. When very tender, and quite dry, mash smooth, season with salt and a little sweet cream. Serve hot....

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STEWED SALSIFY, OR VEGETABLE OYSTERS

STEWED SALSIFY, OR VEGETABLE OYSTERS

Wash, scrape, cut into slices about one fourth of an inch in thickness, and drop at once into cold water to prevent discoloring. Then put to cook in an enameled saucepan, in a small quantity of boiling water, about equal parts of water and salsify, adding a little salt. Cook from twenty to fifty minutes, according to age, and when tender add a little more water if at all dry, a cupful of cream or rich milk, and simmer for a few minutes. Have ready in a dish some slices of toasted bread cut in ha

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LENTIL RISSOLES

LENTIL RISSOLES

Take equal quantities of well-cooked brown lentils and cold boiled potatoes and mash well together; then add one third that amount of fine bread crumbs, a teaspoonful each of powdered sage and minced onion, and a little salt. Dissolve a teaspoonful of nut butter in two tablespoonfuls of hot water; and add to the mixture. Mix all well together, press into an oiled tin, cut into squares with a knife, and place in the oven for fifteen or twenty minutes. Serve hot. Food should be prepared with simpl

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BOILED EGGS

BOILED EGGS

If desired to have the white set, but the yolk a liquid, boil eggs three minutes; then remove from the fire and leave them in the hot water a moment or two to set the whites. The water should be boiling when the eggs are dropped in. If desired to have the yolks dry and mealy, and at the same time the whites not hard, tough, and leathery, place the eggs in boiling water, then let simmer in water a little below the boiling-point, or at a temperature not above 165° Fahrenheit, for about twenty minu

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STEAMED EGGS

STEAMED EGGS

Break the eggs into egg dishes or oiled patty-pans, sprinkle with salt, and steam over boiling water until the whites are set and a film covers the yolk. Serve with or without toast....

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SCALLOPED EGGS

SCALLOPED EGGS

Boil five or six eggs for twenty minutes; remove the shells, and cut the eggs into thin slices; put a layer of grated or fine bread crumbs into a buttered pudding dish, then a layer of the sliced eggs; sprinkle with salt, then add another layer of bread crumbs, then another of egg, and so on till the dish is filled, having a layer of crumbs for the top. Heat a cup of milk to boiling, and pour over the scallop; sprinkle over a few more crumbs, and bake until slightly browned....

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BAKED EGGS

BAKED EGGS

Break the required number of eggs into a shallow baking pan, or small patty-pans, previously buttered, to prevent sticking. Season with salt, and bake until set. Remove to a warm platter, and serve at once....

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EGG SANDWICHES

EGG SANDWICHES

Mash the yolks of two hard-boiled eggs, a sprinkle of salt, and a little chopped cress, smooth and fine; spread this on thin slices of bread slightly buttered, and press together....

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EGGS AND TOMATO SAUCE

EGGS AND TOMATO SAUCE

Melt a spoonful of butter in a deep dish, break in carefully the number of eggs desired, and place on the stove until they begin to set; then pour over them a hot tomato sauce, made after directions on page 77 ....

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EGGS ON TOAST

EGGS ON TOAST

Boil three eggs for twenty minutes. Put one tablespoonful of butter into a frying-pan. When hot, stir in one tablespoonful of flour, one-fourth teaspoonful of salt, and gradually, to avoid lumps forming, one cupful of milk. Add the whites of the three eggs, chopped fine. When hot, pour over three or four slices of moistened toast. Put the yolks through a sieve or vegetable press over the toast, garnish with bits of parsley, and serve hot. Simple diet is best; for many dishes bring many diseases.

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PLAIN OMELET

PLAIN OMELET

Beat the yolks and whites of three eggs separately; allow one tablespoonful of milk to each egg. Stir the milk and yolks of the eggs well together and season with salt; then with a spoon carefully fold in the stiffly beaten whites of the eggs. Turn all into a hot frying-pan, sufficiently buttered to prevent sticking. Cook rather quickly, being careful not to burn. Carefully lift the edges of the omelet while cooking, with a knife or spoon, that it may be equally cooked. When well set, double one

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MACARONI OMELET

MACARONI OMELET

The proof of the pudding is in eating it. Eat to live, but do not live merely to eat. Health is the greatest of all possessions, and ’tis a maxim with me, that a hale cobbler is better than a sick king.— Bicherstaff. In order to preserve health, temperance in all things is necessary—temperance in labor, temperance in eating and drinking.—“ Christian Temperance. ”...

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SAGO PUDDING

SAGO PUDDING

To five cups of boiling water add a cup of sago, previously soaked in a cup of cold water for twenty minutes, two thirds of a cup of sugar, and a half cup of well-washed raisins. Cook all together till transparent, flavor with lemon or vanilla, and serve with cream or boiled custard sauce. Soak one cupful of tapioca overnight in a pint of water. In the morning add one quart of milk, stirring gently, and boil about twenty minutes; then add the yolks of four eggs well beaten, and one cup of sugar,

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BREAD PUDDING, NO. 1

BREAD PUDDING, NO. 1

Take one pint of bread crumbs, and pour over them one quart of milk; then add the yolks of four eggs well beaten, four tablespoonfuls of sugar, and bake in the oven. When done, spread the top with jelly or marmalade, and cover with a meringue made of the four whites of the eggs beaten stiff, and two tablespoonfuls of powdered sugar. Brown slightly, and serve warm or cold, with or without sauce or cream, as preferred....

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BREAD PUDDING, NO. 2

BREAD PUDDING, NO. 2

Cut stale bread into cubes, and moisten with milk or water; then pour over a mixture of eggs, sugar, and milk, allowing one egg and one tablespoonful of sugar to each cup of milk. Steam or bake. Currants or raisins may be added....

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COLD PEACH PUDDING

COLD PEACH PUDDING

Cut slices of stale bread into strips, and line a pudding basin or round mold as neatly as possible. Then fill the center of the mold with stewed fresh or canned peaches, slightly warmed, add sugar to sweeten, and place a slice of bread over the fruit. Pour over enough of the sirup or fruit juice to soak all the bread. Take a saucer or plate about the size of the mold, and place it upside down on top, over the pudding, and put a heavy weight on the plate. Let stand overnight, and in the morning

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PRUNE WHIP

PRUNE WHIP

Wash thoroughly one-half pound of prunes and soak for an hour in cold water enough to cover; cook gently in the same water until the prunes are tender, and the juice is nearly absorbed. Then rub through a colander. When cold, add two tablespoonfuls of sugar, a little lemon-juice, and the stiffly beaten whites of three eggs. Stir all well together, pile lightly in a buttered pudding dish, and bake about ten minutes, or until a delicate brown. Serve with whipped cream or boiled custard sauce. See

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FIG PUDDING

FIG PUDDING

Take half a pound of finely chopped figs, one cupful of bread crumbs, three tablespoonfuls of sugar, two tablespoonfuls of melted butter, one cupful of milk, two eggs well beaten, and a pinch of salt. Stir all well together, turn into a double boiler, slightly buttered, or into a saucepan placed in boiling water, and boil about an hour. Serve with lemon sauce....

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RICE LEMON PUDDING

RICE LEMON PUDDING

To three-fourths cupful of well-washed rice, add three cupfuls of boiling water and a half teaspoonful of salt, and cook in a double boiler until tender. When done, allow to cool, then add the yolks of three eggs well beaten, a teaspoonful of butter, three tablespoonfuls of sugar, the grated rind of a lemon, and one cup of milk; stir together, and bake in the oven until set. When done, cover the top with a meringue made with the whites of the eggs beaten stiff, two-thirds cup of sugar, and the j

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RICE APPLE PUDDING

RICE APPLE PUDDING

Boil two tablespoonfuls of well-washed rice in half a pint of milk until soft; then stir in the beaten yolks of two eggs and sugar to sweeten. Make a wall with the rice around a dish; fill the center of the dish with stewed apples, and cover the whole with the whites of the eggs beaten to a stiff froth; sprinkle with powdered sugar, and brown lightly in the oven; serve with plain or whipped cream....

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CRACKER PUDDING

CRACKER PUDDING

Put three cupfuls of rich milk into a pudding dish; sprinkle in two cupfuls of crackers, first heated in the oven till crisp, but not browned, and afterward crushed fine with a rolling-pin. Beat the yolks of three eggs till light; then mix with one-half cup of sugar, and stir in the crackers and milk; add one cup of well-washed currants or seedless raisins, and flavor with grated lemon peel if desired. Bake in the oven until set; beat the whites of the eggs till stiff, add one tablespoonful of w

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ALMOND RICE PUDDING

ALMOND RICE PUDDING

Put one cupful each of well-washed rice and raisins into a pudding dish with six cupfuls of almond milk, one-third cup of sugar, and a pinch of salt. Bake in a moderate oven till tender, stirring up several times during the first ten minutes. Serve cold....

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CORNSTARCH BLANC-MANGE

CORNSTARCH BLANC-MANGE

To one quart of milk add two tablespoonfuls of sugar, and heat just to boiling; then stir in five tablespoonfuls of cornstarch mixed thoroughly with two well-beaten eggs; flavor with lemon or vanilla, and pour into cups, previously wet in cold water, to mold. Place a mold of jelly in the center of a platter, and arrange the molds of blanc-mange around it. A portion of the blanc-mange may be colored and flavored with chocolate, so that each alternate mold on the platter will be brown. Serve with

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APPLE BATTER PUDDING

APPLE BATTER PUDDING

Pare and slice six medium-sized cooking apples into a buttered pudding dish, adding sugar to sweeten. Make a batter as follows: Beat three eggs to a foam; then add five tablespoonfuls of sifted flour, sprinkling it in while beating vigorously, and half a teaspoonful of salt. Stir in gradually enough milk to make of the consistency of thick cream, beat well, and pour over the apples, and bake until done. Serve with cream or rich milk....

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APPLE TRIFLE

APPLE TRIFLE

Pare, quarter, core, and stew six or eight apples to a pulp, adding the juice and grated rind of a lemon. When done, add sugar to sweeten, and turn into a deep glass dish. Heat a pint of milk to boiling, stir in three well-beaten eggs, saving out the white of one, and two tablespoonfuls of sugar, and cook until thickened. When cold pour over the apples in the dish. Beat the white of the egg to a stiff froth and drop by spoonfuls into a pan of boiling water for a moment, turn, then remove, and us

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APPLES WITH TAPIOCA

APPLES WITH TAPIOCA

Soak a cupful of tapioca in two cupfuls of cold water for an hour; then spread on a clean white cloth, and place some pared and sliced apples, sugar, and grated lemon peel in the center; tie up the cloth loosely so that the tapioca will surround the apples, and put into boiling water; boil half an hour, or until done; then turn out the whole into a dish. Serve with boiled custard, whipped cream, or fruit jelly....

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FRUIT TAPIOCA

FRUIT TAPIOCA

Cook three-fourths cup of tapioca in four cups of water until smooth and transparent. Stir into it lightly a pint of fresh or canned strawberries, raspberries, or blackberries, adding sugar as required. Serve cold with cream, or a pint of fruit sauce....

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PEACHES AND RICE

PEACHES AND RICE

Soak a cup of rice in one and one-fourth cups of water for an hour; then add a cup of milk and a little salt, turn into a double boiler, cover, and steam for an hour, stirring occasionally for the first ten or fifteen minutes. When done, pour into a mold to cool, then turn out into a glass dish. Stew fresh or dried peaches in halves, and arrange them around the rice; pour the sirup or juice over the whole....

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RICE WITH RAISINS

RICE WITH RAISINS

Wash and put to cook rice as directed above; after the rice has begun to swell, add a cupful of well-washed raisins. When done, serve with fruit juice, milk, or cream....

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RICE WITH FIGS

RICE WITH FIGS

Soak and cook the rice as directed for peaches and rice. Wash a small quantity of figs, and stew with a little sugar until thoroughly done; serve a spoonful of the figs with each dish of rice. The fig sauce should be so thick that it will not run over the rice....

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APPLE RICE

APPLE RICE

Fill a pudding dish half full with tart apples, pared, quartered, cored, and sprinkled with sugar. Wash thoroughly half a cupful of rice and sprinkle over apples in pudding dish. Cover, steam until the rice is tender, and serve with cream and sugar....

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APPLES WITH RAISINS

APPLES WITH RAISINS

Pare, quarter, and core half a dozen good cooking apples. Wash a small cup of raisins, and put to cook in a quart of boiling water. When they have begun to swell, add the apples, a little sugar to sweeten, and cook until tender....

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COCOANUT PUDDING

COCOANUT PUDDING

To one pint of milk, add two tablespoonfuls of desiccated cocoanut, and heat to boiling; remove the cocoanut by turning through a strainer; then add to the milk one-half cup of sugar and one-half cup of fine cracker or bread crumbs, cool a few minutes, then add the beaten yolks of two eggs. Turn into a pudding dish, set it inside a pan of hot water, and bake in the oven until set, but not watery. Beat the whites of the eggs to a stiff froth, add two teaspoonfuls of sugar, and spread on the top o

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CHERRY PUDDING

CHERRY PUDDING

Soak a half cup of tapioca, and cook in a pint of water until transparent. Have ready in a pudding dish a pint of fresh, pitted cherries; sprinkle them with sugar, then pour over them the cooked tapioca, and bake for half an hour in a moderate oven. Serve with or without cream....

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MINUTE PUDDING

MINUTE PUDDING

Put one quart of milk into the inner vessel of a double boiler, or into an ordinary saucepan greased with a little butter, and heat to boiling; then stir in two small cups of flour, sifting it in a little at a time, and stirring briskly, that no lumps may be formed. Just before removing from the fire, add two well-beaten eggs, stir a moment, and serve at once with cream, and a little sugar if desired. If preferred, the eggs may be omitted....

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ARROWROOT BLANC-MANGE

ARROWROOT BLANC-MANGE

Heat a pint of milk to boiling; then stir in two heaping tablespoonfuls of arrowroot rubbed smooth in a half cup of cold milk, and a half cup of sugar; cook for a few minutes until thickened, stirring well, and pour into cups or molds previously wet in cold water, to cool. Serve with stewed fruit or fruit juice....

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RICE SNOW WITH JELLY

RICE SNOW WITH JELLY

Cook one cupful of rice in milk until tender, adding a little salt. When done, pile loosely in a dish; beat the whites of two or three eggs till stiff, mix with a half cupful of sugar, and pile in heaps like snow over the rice; ornament with bits of jelly, and, if in season, put a circle of fresh berries around the edge when ready to serve. Simplicity is the highest art. Many dishes have induced many diseases.— Seneca. Study simplicity in the number of dishes, and variety in the character of the

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CREAM MOLD

CREAM MOLD

Heat two cups of milk to boiling; then add one-half cup of sugar, and three tablespoonfuls of ground rice, wet in a little cold milk; flavor with vanilla, and stir well until it thickens; pour into cups or molds previously wet in cold water, until set, then turn out on a large plate or into little dishes. Have ready a cup of whipped cream, and put some over each mold with a bit of jelly in the center of each, or serve with fruit sauce. Put one quart of milk and one-half cup of sugar into the inn

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BANANA CUSTARD

BANANA CUSTARD

Slice six bananas into a deep dish. Heat one pint of milk to boiling; beat together one egg, one tablespoonful of sugar, and one dessertspoonful of cornstarch blended with a little milk, and stir into the hot milk; let boil up once or twice, then pour over the bananas, stirring them in....

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ORANGE CUSTARD

ORANGE CUSTARD

Remove the peel from three large, sweet oranges, cut in halves, and rub through a colander. Heat one pint of milk to boiling, then add a tablespoonful of cornstarch dissolved in a little cold milk, and the beaten yolks of three eggs. When thickened, allow to cool, then stir in the oranges. Beat the whites of the eggs to a stiff froth, add two thirds of a cup of sugar, and spread on the top of the custard; place in the oven till slightly brown. Serve cold....

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PINEAPPLE CUSTARD

PINEAPPLE CUSTARD

Make a custard of one quart of milk, two thirds of a cup of sugar, and four eggs: heat the milk to boiling in a double boiler; then add the eggs and sugar beaten together. Stir well, and when done set aside to cool. Have a nice, ripe pineapple picked to pieces with a fork, and sprinkled with sugar. Just before serving the custard, stir in the pineapple....

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TAPIOCA CREAM

TAPIOCA CREAM

Wash and soak four even tablespoonfuls of tapioca in a cup of water until soft; then add a little salt and a pint of milk, and heat to boiling in a double boiler; add the yolks of three eggs well beaten, and one-half cup of sugar; cook for a few minutes, then turn into an earthen dish; when cool, spread over the top the whites of the eggs beaten stiff with two tablespoonfuls of sugar, adding vanilla to flavor; place in the oven to brown slightly....

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RICE CUSTARD

RICE CUSTARD

Wash one-half cup of rice, and cook in a double boiler in three cups of water or milk, or equal parts of each, until tender, adding a little salt; then add, while still on the range, one pint of milk, the yolks of three eggs well beaten, and five tablespoonfuls of sugar; stir gently, and cook only until thickened. Then turn into a pudding dish. Beat well the whites of three eggs, add three tablespoonfuls of powdered sugar, flavor with lemon or vanilla, and spread over the top of the custard; pla

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SAUCES FOR VEGETABLES

SAUCES FOR VEGETABLES

Cook one pint of fresh or canned tomatoes with a little onion, salt, and herb-flavor for fifteen minutes, then strain through a colander, and add two tablespoonfuls of flour browned with a tablespoonful of butter. Melt two tablespoonfuls of butter in a saucepan over the fire, stir in two tablespoonfuls of flour, and cook about one minute, but do not let it brown. Add one cup of milk gradually, stirring constantly to keep smooth until thickened; cook very slowly, or steam over hot water, for ten

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SAUCES FOR DESSERTS

SAUCES FOR DESSERTS

Heat one cup of water to boiling; then add one teaspoonful of sugar, and one small tablespoonful of arrowroot mixed smooth in a little cold water, stirring briskly. In a few minutes remove from the fire, and flavor with lemon or almond. Nice for puddings. Beat together in a saucepan, two eggs, one tablespoonful of sugar, and one-half teaspoonful of cornstarch. Place over the fire one cupful of milk, and as soon as it begins to boil pour it over the eggs in the saucepan. Stir well, place over the

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PLAIN PIE CRUST

PLAIN PIE CRUST

For each pie with two crusts take two small cups of sifted flour, and work thoroughly into it three tablespoonfuls of butter, adding a little salt; wet with just sufficient cold water to make a rather stiff dough; mix quickly, roll out thin, and bake as soon as the pie can be made. A good crust may be made with olive-oil, or fresh cocoanut or vegetable oil, instead of butter, using about the same quantity....

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CREAM PIE CRUST

CREAM PIE CRUST

Take two scant cups of fine, sifted flour, or equal parts of fine flour and Graham flour, add a little salt, and moisten with enough cold, thin sweet cream to make a rather stiff dough; roll out thin, place in the pie dish, fill, and bake quickly....

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APPLE PIE

APPLE PIE

Pare, core, and slice thin, tart ripe apples; line the pie dish with a crust, and fill with the apples; sprinkle with sugar, and add two or three tablespoonfuls of cold water. Cover with an upper crust, according to general directions, and bake until a light brown. Apples that do not cook quickly may be stewed until about half done before making into pies. Apple pie when cold is very nice served with sweet cream....

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PEACH PIE

PEACH PIE

Pare, remove stones, and make the same as apple pie....

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GOOSEBERRY PIE

GOOSEBERRY PIE

Remove the stems and blossom ends, wash, and fill a pie dish lined with a crust. Add a half cup of sugar, and sprinkle with flour. Prepare the upper crust, cover, and bake. To prevent the juice from running out while baking, make a paste of a teaspoonful of flour and a little water, and brush over the edge of the under crust before putting on the top crust. If desired, beat together the white of an egg and a tablespoonful of fine sugar, and meringue the top of the pie when done; return to the ov

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RHUBARB PIE

RHUBARB PIE

Wash, strip off the skin, and cut the stalks into thin slices. Line a pie dish with crust, and fill with the rhubarb. Add a half cup of sugar, two or three tablespoonfuls of water, and sprinkle over a tablespoonful of flour. Wet the edges of the lower crust, place on a prepared top crust, press the edges together, trim, and bake. Equal portions of rhubarb and apples may be used in the place of all rhubarb....

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RASPBERRY PIE

RASPBERRY PIE

Look over the raspberries, line a pie dish with a crust and fill with berries; add two tablespoonfuls of sugar, a little water, sprinkle with flour, and proceed as with gooseberry pie....

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BLACKBERRY PIE

BLACKBERRY PIE

Look over about one pint of blackberries, and proceed the same as for raspberry pie. Blueberry pie may be made in the same way....

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CHERRY PIE

CHERRY PIE

Take nice ripe cherries, remove the stones if preferred, and make the same as raspberry pie, adding sugar according to the acidity of the fruit....

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DRIED CURRANT PIE

DRIED CURRANT PIE

Wash the currants in two or three waters through a colander to remove sand and grit, and stew; when cool, line a pie dish with crust, and fill with the currants, pouring in a small quantity of the juice; add a little sugar, then sprinkle over with two tablespoonfuls of flour, cover with a crust, and bake in a hot oven till done. It should not be made too dry....

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PRUNE PIE

PRUNE PIE

Wash the prunes well in warm water, rinse, soak, and put to cook without draining, cover, and stew slowly from one to two hours. When done, put through a colander to remove stones and skins. Bake with two crusts. Very little sugar will be needed. If the pulp is quite juicy, a tablespoonful of flour may be sprinkled over....

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LEMON PIE

LEMON PIE

To one cupful of boiling water, add one heaping tablespoonful of cornstarch blended with a little cold water. Boil up, remove from the fire, and stir in two-thirds cup of sugar; let cool, then add the beaten yolks of two eggs, and the juice and grated rind of a lemon. Bake with under crust only; when done, meringue the top with a tablespoonful of sugar and the whites of the eggs beaten stiff; return to a slow oven to brown slightly....

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DRIED APPLE PIE

DRIED APPLE PIE

Take good dried apples, wash, and soak for several hours, or overnight, in sufficient cold water to cover them. Stew, with out draining, until soft; mash fine, adding lemon flavoring and sugar to sweeten; bake with two crusts, or ornament with strips or lattice-work crust on top. A few stewed blackberries or raspberries may be added to the apples....

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DRIED PEACH PIE

DRIED PEACH PIE

Stew until soft, mash to a pulp, add sugar to sweeten, and make the same as dried apple pie. If desired, one-third apricots may be used....

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RAISIN PIE

RAISIN PIE

For three pies, stew one pound of raisins for nearly an hour in enough water to cover them; add the juice of a lemon, and a small cup of white sugar. Line the pie dishes with crust, fill with raisins and a little of the juice, and sprinkle two tablespoonfuls of flour over each pie. Bake with two crusts. For lemon raisin pie add the juice and grated rind of one lemon....

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CREAM PIE

CREAM PIE

Put one cup of milk to scald in a double boiler. Beat together two eggs, leaving out the white of one, two even teaspoonfuls of sifted flour stirred smooth in a little cold milk, and two heaping tablespoonfuls of sugar. When the milk is scalding hot, add this mixture, and stir for a minute or two until it thickens. It is better not to cook after it is thick, and the less it is stirred, except to keep it from forming into lumps, the better; add vanilla or lemon to flavor. Line the pie dish with a

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CUSTARD PIE

CUSTARD PIE

Line a pie dish with a crust, and fill with the following: Three eggs, three tablespoonfuls of sugar, and one teaspoonful of flour; beat thoroughly together, and add milk enough to fill the dish. Bake slowly until set, but do not allow to boil. As soon as it puffs, and a knife can be cut into the custard and come out clean, it is done. To be eaten cold, and on the same day as baked....

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PUMPKIN PIE

PUMPKIN PIE

Cut the pumpkin in halves, remove the seeds, cut in slices, and stew until dry and soft. Mash smooth, and for each pie take one cup of stewed pumpkin, one-third cup of sugar, two eggs, and about a pint of milk. Beat the eggs and sugar together, stir in the pumpkin, and, lastly, add the milk; mix well, and bake with an under crust only, until the custard is set. Squash may be used instead of pumpkin. If more convenient, two tablespoonfuls of flour may be used in place of the eggs. A tablespoonful

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PIE WITH UPPER CRUST ONLY

PIE WITH UPPER CRUST ONLY

Take a deep pie dish, place a small cup upside down in the middle of it, and fill the dish with fruit, adding sugar as desired. Place a border of crust around the edge of the dish, put on the top crust, ornament the edges, and bake....

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TARTS

TARTS

Line shallow pie dishes or patty-pans with good crusts, fill with the fruit, and bake. When done, remove from the oven, and sprinkle with fine sugar. Small tarts may be made by rolling crust out thin, and cutting in shapes with a cake cutter, using half of them for the under crust, and the other half for tops; ornament the tops by cutting small holes in the center with a thimble or small fancy mold. Bake quickly, and when done put together with fruit jelly....

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VEGETABLE PIE

VEGETABLE PIE

Boil for a short time several potatoes and onions, after which slice them into a deep, buttered pie dish in layers; add to each layer a little sage and well-steeped tapioca, and season with salt. Cover with a crust and bake. A very economical and wholesome pie....

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SAVORY PIE

SAVORY PIE

Soak one-half cup of tapioca in one cup of cold water for one hour. Moisten enough stale bread in cold water to make three cupfuls; put into a dish, and rub in two tablespoonfuls of butter and one of flour. Then mix in one-half cup of stewed fresh or canned tomatoes, two beaten eggs, one small onion chopped fine, one tablespoonful of powdered sage, and salt to taste. Put into a buttered pudding dish and pour over the tapioca. Boil two eggs until hard, remove shells, cut into slices, and place on

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MERINGUE FOR PIES

MERINGUE FOR PIES

To each stiffly beaten white of an egg, add a tablespoonful of sugar, and spread on the pie after it is baked and allowed to cool slightly; place in the oven for a few minutes. Care should be taken that the oven is not too hot, or the covering will be tough and leathery. Whoever eats too much, or of food which is not healthful, is weakening his powers to resist the clamors of other appetites and passions.—“ Christian Temperance. ” The best seasoning for food is hunger.— Socrates. Reason should d

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SPONGE CAKE

SPONGE CAKE

Beat the yolks of three eggs; then gradually add one cupful of granulated sugar, one tablespoonful each of cold water and lemon-juice. Add the beaten whites and one cupful of flour, following general directions for making sponge cake as given above....

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LEMON SPONGE CAKE

LEMON SPONGE CAKE

Take four eggs, one cup of sugar, one tablespoonful of lemon-juice, with a little of the grated rind, and one cupful of flour. Beat the yolks of the eggs to a foam, then beat in the sugar, adding a little at a time; then add the lemon-juice and grated rind; beat the whites of the eggs until very stiff, then lightly fold and chop them into the mixture. Slowly sift in the flour, carefully working it in. Do not beat after the flour has been added. Bake in two layers, and put together with fruit jel

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SPONGE LOAF CAKE

SPONGE LOAF CAKE

Break ten eggs into a large bowl, add two large cupfuls of granulated sugar, and beat together for half an hour without pausing. Then add one cupful of sifted flour, the juice and grated rind of one lemon, and one-fourth cup of cold water. Turn into deep pans, sprinkle the top lightly with powdered sugar, and bake about an hour in a moderate oven....

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GEM CAKES

GEM CAKES

Beat to a foam the yolk of one egg, one cup of sugar, and one cup of cold, thin, sweet cream; a little grated lemon rind may be added for flavoring. Stir in slowly, beating thoroughly, two cupfuls of flour into which a heaping tablespoonful of cornstarch has been sifted. Beat until light and smooth; then add the well-beaten whites of two eggs, stirring just enough to mix them in. Turn into oiled, heated gem irons, and bake in a rather quick oven....

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RICE CAKES

RICE CAKES

Separate four eggs; add a pinch of salt to the whites, beat until stiff, then set in a cool place. Beat the yolks for several minutes, then slowly add one cupful of sugar, beating continuously; carefully fold in the beaten whites, and lastly add one-half cup of flour, sifted before measuring, and mixed with one-half cup of ground rice; work in carefully, and quickly turn the mixture into oiled patty-pans, or drop by spoonfuls into a large oiled baking pan, and bake in a quick oven....

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CREAM CAKE

CREAM CAKE

One cupful each of sugar and sweet milk, one egg, one tablespoonful of butter, two cupfuls of flour, and two teaspoonfuls of baking-powder. Put together according to general directions. Bake in three layers, and put together with a filling made as follows: Heat one cupful of milk to boiling; to this add one-fourth cup of sugar, one dessertspoonful of flour rubbed smooth in a little cold milk reserved for this purpose, and one well-beaten egg; boil until thickened, let cool a little, and spread b

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NUT CAKE

NUT CAKE

One and one-half cups of sugar, two tablespoonfuls of butter, two eggs, two cupfuls of flour, with two teaspoonfuls of baking-powder, and one cupful of milk. Put together according to general directions. Lastly, stir in one cupful of chopped nuts, and bake in a moderate oven....

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FAVORITE CAKE

FAVORITE CAKE

Beat together for nearly an hour one cupful each of flour and rice flour, twelve eggs, two cupfuls of sugar, and a spoonful of caraway seeds. Bake in a tube cake pan....

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LAYER CAKE

LAYER CAKE

One and one-half cups sugar, half cup of butter, three eggs, half cup of milk, and two heaping cups of sifted flour, with two teaspoonfuls of baking powder. Bake in three layers, and put together with a boiled frosting to which a cupful of chopped nuts or raisins may be added....

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DELICATE CUP CAKE

DELICATE CUP CAKE

Take two eggs, beaten separately, one cup of sugar, one cup of rich milk, two cups of flour, and teaspoonful of vanilla. Make according to general directions; bake in patty pans, or gem irons....

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RAISED FRUIT CAKE

RAISED FRUIT CAKE

Take one cup of light bread dough when ready for the pans, put into a dish, and work into it one-half cup of oil or butter, one egg well beaten, one cup of sugar, one-half cup of milk, one and one-half cups of flour, and lastly one cup of English currants or seedless raisins, chopped fine. Turn into an oiled bread tin, let rise in a warm place for about an hour and a half, or until light, then bake for nearly an hour in a moderate oven....

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FROSTING FOR CAKE

FROSTING FOR CAKE

Beat the white of one egg until stiff, add a teaspoonful of lemon-juice, then gradually add one scant cup of powdered sugar; beat very hard; flavor as desired. To color it a delicate pink, add a little currant or strawberry juice; a yellow tint may be obtained by grating orange or lemon rind, and using two tablespoonfuls of the juice, first straining through a cloth....

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BOILED FROSTING

BOILED FROSTING

Without stirring boil one cupful of sugar and two tablespoonfuls of water in a saucepan until clear; then pour it upon the stiffly beaten white of an egg, stirring well together, and spread over the cake with a knife, which dip frequently into cold water....

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CREAM ICING

CREAM ICING

To two tablespoonfuls of cream and one teaspoonful of vanilla or other flavoring add enough confectioner’s sugar to make it stiff enough to spread. Orange, or other fruit juice, may be used in place of the cream....

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ORANGE ICING

ORANGE ICING

Beat the yolk of one egg and add the juice and grated rind of one orange and enough confectioner’s sugar to make it stiff enough to spread. Water is best.— Pindar. Tea is a stimulant; coffee is a hurtful indulgence. Wine is a mocker, strong drink is raging; and whosoever is deceived thereby is not wise.— Solomon. If you wish to keep mind clear and body healthy, abstain from all fermented liquors.— Sydney Smith. Many who never touch alcohol ruin their health by tea.— Hygiene Review. Temperance is

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CEREAL COFFEE

CEREAL COFFEE

To prepare, take three and one-half quarts of fresh bran, one and one-half quarts corn-meal, two cupfuls of molasses, and one cupful of boiling water; mix all together thoroughly, bake in a large dripping-pan in the oven till a rich brown color; stir often to prevent scorching. Make the same as ordinary coffee, only let boil a little longer....

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CRUST COFFEE

CRUST COFFEE

Brown stale pieces of brown or white bread in the oven slowly to a golden brown; then crush with a rolling-pin. Put the crumbs in a thin cloth bag, filling only half full, and tying near the top; put the bag in the coffee-pot and turn on hot water, allowing seven parts of water to one of crumbs. Boil five or ten minutes. Remove the bag, bring the coffee to a boil again, and serve with cream and sugar. This makes a very smooth drink, and is especially nice for the sick....

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CORN COFFEE

CORN COFFEE

Brown common field corn as brown as possible without burning; then pound, or grind coarsely in a coffee-mill, and place in a covered can ready for use. In making the coffee, mix the white of an egg with three tablespoonfuls of the ground grain, pour over three or four cups of boiling water, and steep for ten or fifteen minutes. Serve with cream and sugar. Peas, wheat, barley, or rice may be prepared in the same way....

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HOT MILK

HOT MILK

Heat the milk in a double boiler until the surface becomes wrinkled. It should be drunk a few sips at a time. A bowl of hot milk and brown bread forms a nourishing meal....

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CAMBRIC TEA

CAMBRIC TEA

Take a cup of boiling water, add a little cream, and sugar to sweeten. A simple but pleasant and wholesome drink....

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EGG-NOG

EGG-NOG

Beat one egg and a teaspoonful of powdered sugar to a foam; add the juice of half a lemon, pour into a glass and fill up with cold water....

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EGG-NOG, HOT

EGG-NOG, HOT

Beat well together the yolk of one egg and a tablespoonful of sugar; add one-half cup of hot milk or water, and the white of the egg beaten to a stiff froth; stir lightly, and serve....

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LEMONADE, NO. 1

LEMONADE, NO. 1

Roll the lemons till soft; cut into halves, and with a lemon drill squeeze out sufficient juice to make one cupful; add to this one cupful of white sugar; as soon as the sugar dissolves, add about two quarts of water, and serve. For lemon frappé add the beaten whites of three eggs....

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LEMONADE, NO. 2

LEMONADE, NO. 2

For each quart desired, take the juice of three or four lemons, and the rind of one. Peel the rind very thin, getting just the yellow; place it in a pitcher with the juice of the lemons and from four to six tablespoonfuls of white sugar. Pour over enough hot water to make a quart in all; cover at once, and let stand until cold; or pour over a spoonful or two of boiling water to dissolve the sugar, and add the necessary quantity of cold water....

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HOT LEMONADE

HOT LEMONADE

To the juice of each lemon add a cupful of boiling water, and sweeten to taste. Excellent for a cold....

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ORANGEADE

ORANGEADE

Choose nice, juicy, ripe oranges, and make the same as Lemonade Nos. 1 and 2, only using less sugar. This will be found a much nicer drink than many imagine. Try it....

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FRUIT JUICE LEMONADE

FRUIT JUICE LEMONADE

To a pint of lemonade prepared according to foregoing recipes, add a half cup of strawberry, raspberry, blackberry, or currant juice. This gives a nice color to the lemonade, besides improving its flavor....

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PINEAPPLE LEMONADE

PINEAPPLE LEMONADE

Make the lemonade as indicated above, and flavor with a few spoonfuls of pineapple juice....

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GRAPEADE

GRAPEADE

Take two pounds of thoroughly ripe purple grapes, crush, and strain the juice through a coarse cloth or jelly-bag. Add to the juice three tablespoonfuls of white sugar, and dilute with sufficient cold water to suit the taste....

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FRUIT JUICE DRINKS

FRUIT JUICE DRINKS

Take a small quantity of the juice of any stewed or canned fruit. Dilute with water, and add sugar according to the acidity of the juice. When fruit juice is not available, similar drinks may be made by dissolving fruit jelly in warm water, and allowing to cool. Such drinks are especially refreshing for the sick....

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FRUIT PUNCH

FRUIT PUNCH

Boil two pounds of sugar and three quarts of water for five minutes. Then strain, and add to it the juice of two lemons and two oranges, and one pint of freshly grated pineapple. Let stand for an hour or two, then add sufficient shaved ice to make it palatable, a cupful of halved strawberries, a few raspberries, and serve....

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BUTTERMILK

BUTTERMILK

If rich and thick, drop into it a piece of ice; or if not, place on ice till cool. This is a very healthful drink, for, after the butter, which is the carbonaceous or heat-producing element, is removed, a most refreshing, nourishing quality remains. O blessed health! thou art above all gold and treasure. He who has thee has little more to wish for; and he who is so wretched as to want thee, wants everything with thee.— Sterne. Give a wise man health, and he will give himself every other thing.—

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PEANUT BUTTER

PEANUT BUTTER

Put the shelled peanuts in a pan in a slow oven, leaving the door slightly ajar; allow to stay in till so dry that the hulls will rub off easily, but in no case allow to brown or burn. When sufficiently dry, put into a bag, tie up closely, and knead or roll on a table with the hands until the husks are well loosened; separate the husks from the nuts by turning from one pan into another in the wind. Grind, and cook for several hours in a double boiler with no water added to the nuts. Put away to

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PEANUT CREAM

PEANUT CREAM

Mix one tablespoonful of nut butter with two or three spoonfuls of water to a smooth cream; then add one-half cupful of water, a little salt, and stir well together....

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PEANUT MILK

PEANUT MILK

Make the same as peanut cream, only add more water....

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ALMOND BUTTER

ALMOND BUTTER

Pour boiling water over the shelled nuts, and let stand from three to five minutes; then drain, and slip off the husks with thumb and finger. Put in a warm place till thoroughly dry; grind, and put away for future use....

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ALMOND MILK AND CREAM

ALMOND MILK AND CREAM

Proceed the same as with peanut cream and milk, only using a little more water....

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COCOANUT MILK AND CREAM

COCOANUT MILK AND CREAM

Select good cocoanuts with milk in them. Let the milk out of the soft eye; then, holding the nut in the left hand, strike sharp, quick blows with a hammer or iron bar on the meridian line, causing the nut to revolve by tossing it up slightly, when it will break in halves. Grate on an iron or steel cocoanut scraper, made as shown in accompanying cut, placing the scraper board across a chair, with a pan upon the floor to catch the grated nut, while the operator sits upon the board, takes half of t

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COCOANUT-OIL

COCOANUT-OIL

Cocoanut-oil can generally be purchased in the market from wholesale druggists, though it is sometimes difficult to get that which is not rancid. It can be made by taking the cream from a half dozen or dozen nuts, treated as above, only allowing the milk to stand over night before skimming, and boiling the cream in an iron vessel, without stirring, until all the water is evaporated. When done, the sediment will be found browned, and adhering to the bottom of the vessel. Bottle, and set away for

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VEGETABLE OIL

VEGETABLE OIL

There are various good cooking oils, among which may be mentioned Wesson’s Cooking Oil, and Fairbank’s White Cooking Oil, both refined products of cottonseed-oil. Olive-oil may also be used in cooking....

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HOME-MADE GRANOLA

HOME-MADE GRANOLA

Take slices of brown, white, or whole wheat bread, place in a moderate oven until a light brown, break in pieces, and grind coarsely through a mill. Or, take a cup each of wheat-meal and white flour, one-half cup each of corn-meal and rolled oats or corn-meal and rye flour, and enough cold water to make a stiff dough; knead well, roll thin, cut in squares, and bake until dry and brittle; grind coarsely, and serve with thin cream, hot or cold milk, cocoanut milk, or fruit juice; or to each pint o

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NUTMEAT

NUTMEAT

Take one cup of peanut butter, one and one-half cups hot water, three heaping tablespoonfuls of gluten, and one level teaspoonful of salt. Mix all well together, and cook in a double boiler from four to five hours. A small onion grated fine and a teaspoonful of powdered sage may be added if desired....

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PROTOSE STEAK

PROTOSE STEAK

Cut protose into slices half an inch thick. Lay on an oiled tin and place in the oven until nicely browned....

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PROTOSE CUTLETS

PROTOSE CUTLETS

Take one pound of protose and cut into slices three or four inches long and one inch wide, lay on an oiled tin, and place in the oven till well heated; have ready an egg well beaten, to which add a sprinkle of salt; take the protose from the oven, and dip each piece in the beaten egg, then roll in fine bread crumbs, place back on the pan, and set in the oven until nicely browned....

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NUT GRAVY

NUT GRAVY

Blend one tablespoonful of nut butter with a little water; stir it into a pint of boiling water; salt, and thicken with two tablespoonfuls of browned flour moistened with cold water; boil five or ten minutes. A few spoonfuls of stewed, strained tomatoes will improve it. Nice with vegetables or toasts....

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EGGS IN NEST ON ZWIEBACK

EGGS IN NEST ON ZWIEBACK

Take six eggs, or as many as required, break, and separate, by putting all the whites in one bowl and each yolk in a cup by itself containing a spoonful or two of cold water. Moisten six slices of zwieback by pouring over them hot water and quickly draining, and place side by side in a large shallow baking pan. Beat the whites of the eggs until very stiff, and place an equal amount on top of each slice of zwieback. Make a hollow in the center of the whites, lift the yolks out of the water from t

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GLUTEN GRUEL

GLUTEN GRUEL

For each cupful of boiling milk stir in one tablespoonful of gluten meal; add a little salt, let boil a moment, and serve....

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ARROWROOT GRUEL

ARROWROOT GRUEL

Rub one teaspoonful of arrowroot smooth in a tablespoonful of cold water; pour over it two cups of boiling water, stirring continually; set the saucepan in hot water till the arrowroot is thoroughly cooked; turn into a pitcher, add a little sugar to sweeten, and flavor with a little lemon peel....

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GRAHAM GRUEL

GRAHAM GRUEL

Into three cups of actively boiling water, stir one small cup of sifted Graham flour mixed to a paste with a cup of cold water or milk. Add a little salt, and cook until done. Add a small quantity of cream or rich milk, and serve. An excellent breakfast dish for well people also, especially for children....

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CREAMED GRUEL

CREAMED GRUEL

Cook one tablespoonful of rolled oats in a scant pint of water until tender; then strain through a sieve. Add one-half cup of thin cream, and salt to taste; let just come to a boil, remove from the fire, then stir in the whites of two eggs beaten to a stiff froth. Add a little sugar if desired....

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RICE GRUEL

RICE GRUEL

Wet one teaspoonful of rice flour in a little cold milk, and stir into one pint of boiling water; salt slightly, and boil until transparent. Flavor with lemon peel....

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MILK GRUEL

MILK GRUEL

Heat one cup of milk to boiling, and stir in one tablespoonful of fine oatmeal; add a cup of boiling water, and cook until the meal is thoroughly done. Season with a little salt....

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ONION GRUEL

ONION GRUEL

Boil a few sliced onions until tender in a pint of fresh milk, adding a little oatmeal; season with salt. Good for colds....

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LEMONADE, HOT AND COLD

LEMONADE, HOT AND COLD

Make as indicated on page 92 ....

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APPLE WATER

APPLE WATER

Take three ripe, tart, juicy apples, wash and wipe, but do not pare; slice into a quart of hot water; let stand until cool, pour off the water, and sweeten it to taste....

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RICE WATER

RICE WATER

Put into a saucepan one-half cup of well-washed rice; add three cups of cold water, and boil for thirty minutes. Strain, season with salt, and serve....

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BARLEY WATER

BARLEY WATER

Put two tablespoonfuls of pearl barley into a cupful of boiling water, and let simmer a few minutes; drain, and add two quarts of boiling water with a few figs and seeded raisins chopped fine. Cook slowly until reduced one-half; strain; add sugar to taste, and a little of the juice and rind of a lemon if desired....

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BAKED APPLE

BAKED APPLE

Bake a nice, tart apple, as directed on page 37 ; serve with cream, or, when done, cover with a meringue made of the beaten white of an egg and a teaspoonful of powdered sugar, and lightly brown in the oven....

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CUP CUSTARD

CUP CUSTARD

To one well-beaten egg add a tablespoonful of sugar, turn into a cup, and fill up the cup with milk, stirring all together. Set the cup in a basin of hot water, and bake in the oven until just set. Serve from the cup in which it was baked. The custard may be flavored with lemon or vanilla, if desired....

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BEAN BROTH

BEAN BROTH

Look over and wash one cupful of beans, and put to cook in plenty of water, replenishing with hot water occasionally, if necessary. Cook slowly until tender, when there should be but little more than a cupful of broth remaining. Drain this off, season with a spoonful of cream, a little salt, and serve hot....

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WHITE OF EGG AND MILK

WHITE OF EGG AND MILK

Beat the white of an egg to a stiff froth, and stir briskly into a glass of cold milk. Good for persons with weak digestion....

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STEAMED EGG

STEAMED EGG

Break an egg into an egg-cup or patty-pan, sprinkle slightly with salt, and steam over boiling water until the white is set....

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SCRAMBLED EGG

SCRAMBLED EGG

Heat two tablespoonfuls of water in a saucepan, break into it a fresh egg, and stir lightly until set, but not stiff. Add salt, and serve on toast....

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BAKED MILK

BAKED MILK

Put the milk into an earthen jar, cover the opening with a white paper, and bake in a moderate oven until thick as cream. May be taken by the most delicate stomach....

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TAPIOCA CUP CUSTARD

TAPIOCA CUP CUSTARD

Soak one tablespoonful of tapioca in a small cup of milk for two hours; then stir in the beaten yolk of a fresh egg, a tea spoonful of sugar, and a very little salt; turn into a cup, and bake in the oven for twelve or fifteen minutes....

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OATMEAL WATER AND MILK

OATMEAL WATER AND MILK

For an infant under three months, put one tablespoonful of fine oatmeal into a pint of boiling water, boil for an hour, replenishing with boiling water to keep the quantity good; strain, and add one cup of sterilized milk. Feed in bottle. For infants from three to six months, use equal portions of milk and oatmeal water, and after six months, two-thirds milk....

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SUBSTITUTE FOR MOTHER’S MILK, NO. 1

SUBSTITUTE FOR MOTHER’S MILK, NO. 1

Take one ounce cow’s milk, two ounces cream, three drams milk sugar, one grain bicarbonate of soda, and one ounce of water. Increase the quantity of milk and cream as the child gets older....

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SUBSTITUTE FOR MOTHER’S MILK, NO. 2

SUBSTITUTE FOR MOTHER’S MILK, NO. 2

Take one tablespoonful of cream, four of milk, two of limewater, and four of sweetened water. Sugar of milk, two ounces to a pint of water, is preferable to ordinary sugar for preparing the sweetened water. This will generally agree with the most delicate stomach....

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WHITE OF EGG AND WATER

WHITE OF EGG AND WATER

Stir well the white of an egg into a cupful of as warm water as can be used without coagulating the egg. Good for infants suffering with extremely weak digestion, and unable to take milk....

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TO STERILIZE MILK

TO STERILIZE MILK

As soon as received, heat to nearly the boiling-point; then remove from the fire, and cool as quickly as possible, by pouring it into clean pans, previously scalded, and placing these in cold water....

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COTTAGE CHEESE

COTTAGE CHEESE

Set a pan containing a quart or more of thick, sour milk in a pan of hot water, or on the back of the stove; as soon as the whey separates from the curd, line a colander with a cloth, pour in the scalded milk, tie the corners of the cloth together, and hang up till well drained; put into a bowl, add one-fourth teaspoonful of salt, and enough sweet cream to make as moist as desired; mix smooth with a spoon, turn lightly into a dish, and serve....

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HOMINY OR HULLED CORN

HOMINY OR HULLED CORN

To hull four quarts of corn, use one heaping tablespoonful of soda, and water enough to cover the corn. Boil for four hours, or until the hull is well loosened and can be readily removed. Then wash in cold water thoroughly, stirring, rubbing, and rinsing until the hulls have all been turned off. Soak in clear water overnight to remove all traces of soda, and cook in a kettle or large saucepan all day in clear water, stirring occasionally to prevent burning on the bottom, and replenishing with ho

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DRIED SWEET CORN

DRIED SWEET CORN

Remove the husks and silks, boil and cut from the cob as directed for stewed sweet corn on page 57 . Spread thinly on a cloth or on shallow tins, and place in the sun to dry. Turn over occasionally, take in in the evening, and put out to dry every day until thoroughly hard and dry. To keep off flies and insects, cover with mosquito webbing. Corn may also be dried in a warm, open oven, if careful not to allow the oven to get too hot. When dry, soak and cook the same as stewed sweet corn, only lon

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DRIED APPLES

DRIED APPLES

Take good, ripe apples, pare, quarter, core, and cut into thin slices; spread on shallow tins, and place in the oven until well heated through, then in the sun or in a moderate, open oven until thoroughly dried. Turn the fruit over occasionally each day while drying. Wire screens or webbings are serviceable in keeping off the flies. Other fruits may be dried in a similar manner....

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POP-CORN

POP-CORN

Shell, and place a handful in a wire popper or frying-pan, covering tightly; shake constantly over a hot fire, being careful not to burn. When the popping ceases, it is done; add a little salt and butter; mix with it a little thick sugar sirup, or molasses boiled down, and press it into balls with the hands slightly oiled....

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TO KEEP APPLES, ORANGES, AND LEMONS

TO KEEP APPLES, ORANGES, AND LEMONS

Wrap each separately in tissue paper, and lay so as not to touch each other, in a cool, dry place....

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TO KEEP EGGS

TO KEEP EGGS

To twelve quarts of water add two pints of fresh, slaked lime and one pint of common salt; mix well, immerse newly-laid eggs, and set in a cool place. Or, dip the eggs into a solution of gum arabic—equal parts gum and water—let dry, then dip again. When dry, wrap separately in paper, and pack in sawdust, bran, or salt....

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TO PRESERVE LEMON-JUICE

TO PRESERVE LEMON-JUICE

When lemons are cheap, purchase several dozen at once. With the hand press each lemon on the table, rolling it back and forth briskly a few times; cut into halves, and extract the juice with a lemon drill into a bowl or tumbler,—never into a tin; strain the juice through a wire strainer, colander, or coarse cloth to remove the seeds and pulp; add a pint of water and a pound of white sugar to the juice of each dozen lemons, and boil in an enameled saucepan for about ten minutes; then bottle and s

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COOKED PINEAPPLE

COOKED PINEAPPLE

Pare with a sharp knife, cut into thin slices, divide the slices into quarters, put into a saucepan with one-half cup of water, and a very little sugar for each pineapple; cover with a china plate or enameled lid, and cook slowly for about two hours....

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TO FROST FRUITS

TO FROST FRUITS

Secure nice bunches of cherries, currants, grapes, or berries with the stems on; dip them into the stiffly beaten white of an egg, then into powdered sugar, and place on a plate or clean white paper so as not to touch each other, to dry. Then place the fruit on a glass dish, chill, and serve....

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UNLEAVENED BREAD FOR SACRAMENTAL USE

UNLEAVENED BREAD FOR SACRAMENTAL USE

Take three cups of white flour, half a cup of thick sweet cream, a pinch of salt, and a little cold water. Sift the flour into a dish, add the salt and cream, and rub together thoroughly; then moisten with cold water till of the consistency of thick pie crust. Knead and roll well with the hand for fifteen minutes; then roll out to about a quarter of an inch in thickness, and cut into cakes four inches square. Mark out each cake into half-inch squares with a knife, so that when baked it may easil

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UNFERMENTED WINE FOR SACRAMENTAL USE

UNFERMENTED WINE FOR SACRAMENTAL USE

Secure good grapes, the small, dark wine grape is preferable, and proceed as with grape juice on page 46 ....

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TO CUT LEMONS FOR GARNISHING

TO CUT LEMONS FOR GARNISHING

Divide slices of lemons into four parts, and use on salads and other dishes, placing the points toward the center....

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HOW TO CUT BREAD

HOW TO CUT BREAD

Bread should be cut into smooth, even slices, not too thick, the full length or width of the loaf. If large, the slices may be divided. The Clauss, or scalloped-edged, bread-knife does the work nicely. If bread or cake is to be cut while warm, the knife should first be heated....

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NUT RELISH

NUT RELISH

Take one cup of almond or peanut butter, one cup of dried figs, or seedless raisins, and one cup of gluten. Mix well together, then grind twice through a nut mill. Mold into a square pan, then cut into inch squares one-half inch thick, similar in size to caramels....

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NUT DAINTIES

NUT DAINTIES

Crack English walnuts so as not to break the meats. Take the two halves from each nut and press on each side of a nut relish square. When sufficient are prepared, place in a dish with an equal number of olives....

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A WEEK’S MENU

A WEEK’S MENU

Note. —The above is simply suggestive, and may be simplified, enlarged, or varied as desired. It is not supposed that every person shall necessarily eat everything indicated for each meal. Some will prefer the grain and vegetable dishes; others the grain and fruit. If a third meal is eaten, either at middle or close of day, it should be light and simple,—a mere lunch....

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“REMEMBER THE SABBATH DAY TO KEEP IT HOLY”

“REMEMBER THE SABBATH DAY TO KEEP IT HOLY”

The Sabbath is the day of rest. In order that it may be devoted by all to religious exercises, holy meditation, and spiritual delight, it should be as free as possible from the ordinary duties and cares of life. To make it thus, preparation on the day before is necessary. The Lord calls the day before the Sabbath “the preparation” day. Luke 23:54. Of the work to be done on this day he says: “To-morrow is the rest of the holy Sabbath unto the Lord: bake that which ye will bake to-day, and seethe

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FOOD COMBINATIONS

FOOD COMBINATIONS

Because of their chemical nature, the time required to digest them, and the place where, and the juices with which, they are digested, some foods do not combine as well as others. While the young and those with sound stomachs and vigorous digestion may experience little or no inconvenience from improper and more varied combinations, to continue their use is likely in time seriously to impair the digestion. Dyspeptics and those troubled with slow digestion will find it to their advantage to avoid

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NUTRITIVE VALUE OF FOODS

NUTRITIVE VALUE OF FOODS

The nutritive food elements are classified into three groups. The nitrogenous , or muscle- and tissue-building; the carbonaceous , or heat- and energy-producing; and the mineral , or the bone- and nerve-building. Albumen, gluten, and casein belong to the nitrogenous; starch, sugar, and fats to the carbonaceous; and salts, cellulose portions, and inorganic substances to the mineral. The nitrogenous elements are of prime importance, as they nourish the brain, nerves, muscles, and the more highly v

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HOW TO BECOME A VEGETARIAN

HOW TO BECOME A VEGETARIAN

The fact that many people abstain from flesh food altogether, and maintain their full vigor, is good proof that the eating of flesh-meat is not essential to either life or health. But those accustomed all their life to the use of meat may need to use a little caution in making a change to a vegetarian diet. A good way to begin might be to limit one’s self at first to the use of meat once or twice a week, discarding it as better foods are substituted. The British Vegetarian Society, in “How to Be

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RULES FOR DYSPEPTICS

RULES FOR DYSPEPTICS

Dyspepsia , or indigestion, is coming to be so general as to demand serious attention. The following rules will be found valuable to those suffering with this complaint:— 1. Eat slowly, chewing the food very thoroughly, even more so, if possible, than is required in health. The more time the food spends in the mouth, the less it will need to spend in the stomach. 2. Avoid drinking at meals; at most, take a few sips of warm drink at the close of the meal, if the food is very dry. 3. In general, d

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HOUSEHOLD HINTS

HOUSEHOLD HINTS

Every housewife should take pride in keeping her home neat and tidy. “Order is heaven’s first law.” Sinks and drains should be frequently cleaned and disinfected. Dish-cloths should always be washed out after using; otherwise they are liable to become foul and full of germs. After washing the dishes, pour over them scalding water, and wipe quickly with a clean dry cloth. This insures cleanliness, and gives a nice polish. Scour steel knives after each meal. Sweep out the corners, and under the ta

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