Breakfast, Luncheon And Tea - free ebook by Marion Harland

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Breakfast, Luncheon And Tea

Marion Harland

504 chapters

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504 chapters

FAMILIAR TALK WITH THE READER. ————————

FAMILIAR TALK WITH THE READER. ————————

I should be indeed flattered could I believe that you hail with as much pleasure as I do the renewal of the “Common-Sense Talks,” to which I first invited you four years ago. For I have much to say to you in the same free-masonic, free-and-easy strain in which you indulged me then. It is a wild March night. Winter and Summer, Spring-time and Autumn, the wind sings, or plains at my sitting-room window. To-night its shout is less fierce than jocund to my ear, for it says, between the castanet pass

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Eggs Sur le Plat.

Eggs Sur le Plat.

6 eggs. 1 table-spoonful of butter or nice dripping. Pepper and salt to taste. Melt the butter on a stone-china, or tin plate, or shallow baking-dish. Break the eggs carefully into this; dust lightly with pepper and salt, and put in a moderate oven until the whites are well “set.” Serve in the dish in which they were baked....

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Toasted Eggs.

Toasted Eggs.

Cover the bottom of an earthenware or stone-china dish with rounds of delicately toasted bread. Or, what is even better, with rounds of stale bread dipped in beaten egg and fried quickly in butter or nice dripping, to a golden-brown. Break an egg carefully upon each, and set the dish immediately in front of, and on a level with a glowing fire. Toast over this as many slices of fat corned pork or ham as there are eggs in the dish, holding the meat so that it will fry very quickly, and all the dri

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Baked Eggs. (No. 1.)

Baked Eggs. (No. 1.)

6 eggs. 4 tablespoonfuls good gravy—veal, beef or poultry. The latter is particularly nice. 1 handful bread-crumbs. 6 rounds buttered toast or fried bread. Put the gravy into a shallow baking-dish. Break the eggs into this, pepper and salt them, and strew the bread-crumbs over them. Bake for five minutes in a quick oven. Take up the eggs carefully, one by one, and lay upon the toast which must be arranged on a hot, flat dish. Add a little cream, and, if you like, some very finely-chopped parsley

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Baked Eggs. (No. 2.)

Baked Eggs. (No. 2.)

1 cup of chicken, game, or veal gravy. 1 teaspoonful mixed parsley and onion, chopped fine. 1 handful very fine bread-crumbs. Pepper and salt to taste. Pour enough gravy into a neat baking-dish to cover the bottom well, and mix with the rest the parsley and onion. Set the dish in the oven until the gravy begins to hiss and bubble, when break the eggs into it, so that they do not crowd one another. Strew bread-crumbs thickly over them, pepper and salt, and return to the oven for three minutes lon

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Fricasseed Eggs.

Fricasseed Eggs.

6 hard-boiled eggs. When cold, slice with a sharp knife, taking care not to break the yolk. 1 cup good broth, well seasoned with pepper, salt, parsley and a suspicion of onion. Some rounds stale bread, fried to a light-brown in butter or nice dripping. Put the broth on the fire in a saucepan with the seasoning and let it come to a boil. Rub the slices of egg with melted butter, then roll them in flour. Lay them gently in the gravy and let this become smoking hot upon the side of the range, but d

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Egg Cutlets.

Egg Cutlets.

6 hard-boiled eggs. 1 raw egg well-beaten. 1 handful very fine, dry bread-crumbs. Pepper and salt, and a little parsley minced fine. 3 table-spoonfuls butter or dripping. 1 cup broth, or drawn butter, in which a raw egg has been beaten. Cut the boiled eggs when perfectly cold, into rather thick slices with a sharp, thin knife; dip each slice into the beaten egg; roll in the bread-crumbs which should be seasoned with pepper, salt and minced parsley. Fry them to a light-brown in the butter or drip

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Stirred Eggs.

Stirred Eggs.

6 eggs. 3 table-spoonfuls of gravy—that made from poultry is best. Enough fried toast, from which the crust has been pared, to cover the bottom of a flat dish. A very little anchovy paste. 1 table-spoonful of butter. Melt the butter in a frying-pan, and when hot, break into this the eggs. Stir in the gravy, pepper and salt to taste, and continue to stir very quickly, and well up from the bottom, for about two minutes, or until the whole is a soft, yellow mass. Have ready in a flat dish the fried

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Scalloped Eggs (Raw).

Scalloped Eggs (Raw).

4 or 5 table-spoonfuls of ground or minced ham. A little chopped parsley. A very little minced onion. 2 great spoonfuls of cream, and 1 of melted butter. Salt and pepper to taste. ½ cup of bread crumbs moistened with milk and a spoonful of melted butter. Line the bottom of a small deep dish, well-buttered, with the soaked bread-crumbs; put upon these a layer of chopped ham, seasoned with the onion and parsley. Set these in the oven, closely covered, until they are smoking hot. Meanwhile, beat up

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Scalloped Eggs (Hard-boiled).

Scalloped Eggs (Hard-boiled).

6 eggs boiled, and when cold, cut into thin slices. 1 cupful fine bread-crumbs, well moistened with a little good gravy and a little milk or cream. ½ cup thick drawn butter, into which has been beaten the yolk of an egg. 1 small cupful minced ham, tongue, poultry, or cold halibut, salmon, or cod. Pepper and salt to taste. Put a layer of moistened crumbs in the bottom of a buttered baking-dish. On this lay the sliced eggs, each piece of which must have been dipped in the thick drawn butter. Sprin

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Whirled Eggs.

Whirled Eggs.

6 eggs. 1 quart of boiling water. Some thin slices of buttered toast. A table-spoonful of butter. Put the water, slightly salted, in a saucepan over the fire, and keep it at a fast boil. Stir with a wooden spoon or ladle in one direction until it whirls rapidly. Break the eggs, one at a time, into a cup, and drop each carefully into the centre, or vortex of the boiling whirlpool, which must be kept in rapid motion until the egg is a soft, round ball. Take it out carefully with a perforated spoon

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Poached Eggs à la Bonne Femme.

Poached Eggs à la Bonne Femme.

1 teaspoonful of vinegar. ½ cup nice veal or chicken broth. Salt and pepper to taste. ½ cup butter or dripping. Rounds of stale bread, and the beaten yolks of two raw eggs. Prepare the bread first by cutting it into rather large rounds, and, with a smaller cutter, marking an inner round on each, leaving a narrow rim or wall on the outside. Excavate this cautiously, not to break the bottom of the cup thus indicated, which should be three-quarters of an inch deep. Dip each round thus prepared in t

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Eggs Poached with Mushrooms.

Eggs Poached with Mushrooms.

6 eggs. 1 tea-cupful of cold chicken or other fowl, minced fine. 2 table-spoonfuls of butter. About a cupful of good gravy,—veal or poultry. 2 dozen mushrooms of fair size, sliced. Some rounds of fried bread. 1 raw egg beaten light. Mince the cold meat very fine and work into it the butter, with the beaten egg. Season with pepper and salt, and stir it over the fire in a saucepan until it is smoking-hot. Poach the eggs as in preceding receipt, and trim off the ragged edges. The fried bread must b

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Anchovy Toast with Eggs.

Anchovy Toast with Eggs.

6 eggs. 1 cupful drawn butter—drawn in milk. Some rounds of stale bread, toasted and buttered. A little anchovy paste. Pepper and salt to taste. Spread the buttered toast thinly with anchovy paste, and with this cover the bottom of a flat dish. Heat the drawn butter to boiling in a tin vessel set in another of hot water, and stir into this the eggs beaten very light. Season to taste, and heat—stirring all the time—until they form a thick sauce, but do not let them boil. Pour over the toast, and

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Forcemeat Eggs.

Forcemeat Eggs.

6 eggs boiled hard. 1 cupful minced chicken, veal, ham or tongue. 1 cupful of rich gravy. ½ cupful bread-crumbs. 2 tea-spoonfuls mixed parsley, onion, summer savory or sweet marjoram, chopped fine. Juice of half a lemon. 1 raw egg beaten light. While the eggs are boiling, make the forcemeat by mixing the minced meat, bread-crumbs, herbs, pepper and salt together, and working well into this the beaten raw egg. When the eggs are boiled hard, drop for a minute into cold water to loosen the shells.

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A Hen’s Nest.

A Hen’s Nest.

6 or 8 eggs boiled hard. 1 cup minced chicken, or other fowl, ham, tongue, or, if more convenient, any cold firm fish. 1 cup of drawn butter into which have been stirred two or three table-spoonfuls of good gravy and a tea-spoonful of chopped parsley. When the eggs are quite cold and firm, cut the whites from the yolks in long thin strips, or shavings, and set them aside to warm in a very gentle oven, buttering them, now and then, while you prepare the rest. Pound the minced meat or fish very fi

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Omelettes.

Omelettes.

For omelettes of various kinds, please see “Common Sense in the Household, No. 1,” page 259....

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What to do with Cold Fish.

What to do with Cold Fish.

1 cup drawn butter with an egg beaten in. 2 hard-boiled eggs. Mashed potato—(a cupful will do.) 1 cupful cold fish—cod, halibut or shad. Roe of cod or shad, and 1 table-spoonful of butter. 1 teaspoonful minced parsley. Pepper and salt to taste. Dry the roe, previously well boiled. Mince the fish fine, and season. Work up the roe with butter and the yolks of the boiled eggs. Cut the white into thin rings. Put a layer of mashed potato at the bottom of a buttered deep dish—then, alternate layers of

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Fried Roes of Cod or Shad.

Fried Roes of Cod or Shad.

2 or three roes. If large, cut them in two. 1 pint of boiling water. 1 table-spoonful of vinegar. Salt and pepper. 1 raw egg, well beaten. ½ cup fine bread-crumbs. 3 table-spoonfuls sweet lard, or dripping. Wash the roes and dry with a soft, clean cloth. Have ready the boiling water in which should be put the vinegar, salt, and pepper. Boil the roes in this for ten minutes, then plunge at once into very cold water, slightly salted. Wipe dry again; when they have lain about two minutes in this, r

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Roes of Cod or Shad Stewed.

Roes of Cod or Shad Stewed.

Wash the roes, and parboil in water with a little vinegar, pepper, and salt added. It should be at a hard boil when the roes go in. Boil five minutes, lay in very cold water for two, wipe, and transfer to a clean saucepan, with enough melted butter to half cover them. Set it in a vessel of boiling water, cover closely, and let it stew gently ten minutes. Should it boil too fast the roes will shrink and toughen. While they are stewing prepare the— 1 cup of boiling water. 2 teaspoonfuls corn-starc

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Scalloped Roes.

Scalloped Roes.

3 large roes. 1 cup of drawn butter and yolks of 3 hard-boiled eggs. 1 teaspoonful anchovy paste or essence. 1 teaspoonful of parsley. Juice of half a lemon. 1 cup of bread-crumbs. Salt and cayenne pepper to taste. Boil the roes in water and vinegar, as directed in former receipts; lay in cold water five minutes, then wipe perfectly dry. Break them up with the back of a silver spoon, or in a Wedgewood mortar, but not so fine as to crush the eggs. When ready, they should be a granulated heap. Set

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Fish-Balls.

Fish-Balls.

2 cupfuls cold boiled cod—fresh or salted. 1 cupful mashed potato. ½ cup drawn butter, with an egg beaten in. Season to taste. Chop the fish when you have freed it of bones and skin. Work in the potato, and moisten with the drawn butter until it is soft enough to mould, and will yet keep in shape. Roll the balls in flour, and fry quickly to a golden-brown in lard, or clean dripping. Take from the fat so soon as they are done; lay in a cullender or sieve and shake gently, to free them from every

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Stewed Eels à l’Allemande.

Stewed Eels à l’Allemande.

1 cup of boiling water. 1 cup rather weak vinegar. 1 small onion, chopped fine. A pinch of cayenne pepper. ½ saltspoonful mace. 1 saltspoonful salt. About 2 pounds of eels. 3 table-spoonfuls melted butter. Chopped parsley to taste. Make a liquor in which to boil the eels, of the vinegar, water, onion, pepper, salt and mace. Boil—closely covered—fifteen minutes, when strain and put in the eels, which should be cleaned carefully and cut into pieces less than a finger long. Boil gently nearly an ho

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Eels Stewed à l’Americain.

Eels Stewed à l’Americain.

3 pounds eels, skinned and cleaned, and all the fat removed from the inside. 1 young onion, chopped fine. 4 table-spoonfuls of butter. Pepper and salt to taste, with chopped parsley. Cut the eels in pieces about two inches in length; season, and lay in a saucepan containing the melted butter. Strew the onion and parsley over all, cover the saucepan (or tin pail, if more convenient) closely, and set in a pot of cold water. Bring this gradually to a boil, then cook very gently for an hour and a ha

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Fricasseed Eels.

Fricasseed Eels.

3 pounds fresh eels, skinned, cleaned, and cut into pieces about two inches long. 1 small onion, sliced. Enough butter, or good dripping, to fry the eels. 1 cup good beef or veal gravy, from which the fat has been skimmed. Season with wine, catsup and lemon-juice. Pepper and salt with minced parsley for seasoning. A little flour. Flour the eels and fry in the dripping, or butter, until brown. Take them out and set aside to cool while you fry the sliced onion in the same fat. Drain this, also the

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Cutlets of Halibut, Cod or Salmon.

Cutlets of Halibut, Cod or Salmon.

3 pounds fish, cut in slices three-quarters of an inch thick, from the body of the fish. A handful of fine bread-crumbs, with which should be mixed pepper and salt with a little minced parsley. 1 egg beaten light. Enough butter, lard or dripping to fry the cutlets. Cut each slice of fish into strips as wide as your two fingers. Dry them with a clean cloth; rub lightly with salt and pepper; dip in the egg, then the bread-crumbs, and fry in enough fat to cover them well. Drain away every drop of f

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Cutlets of Cod, Halibut or Salmon à la reine.

Cutlets of Cod, Halibut or Salmon à la reine.

Prepare the fish as in the last receipt until after frying it, when have ready the following sauce: 1 cup strong brown gravy—beef or veal. 1 teaspoonful anchovy sauce or mushroom catsup. Pepper, salt, a pinch of parsley and a very little minced onion. 1 glass brown sherry and juice of half a lemon. Thicken with browned flour. Lay the fried cutlets evenly in a broad saucepan with a top, cover with the gravy and heat slowly all through, but do not let them boil . Take up the cutlets with care, and

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Baked Cod or Halibut.

Baked Cod or Halibut.

A piece of fish from the middle of the back, weighing four, five or six pounds. A cupful of bread-crumbs, peppered and salted. 2 table-spoonfuls boiled salt pork, finely chopped. A table-spoonful chopped parsley, sweet marjoram and thyme, with a mere suspicion of minced onion. 1 teaspoonful anchovy sauce, or Harvey’s, if you prefer it. ½ cupful drawn butter. Juice of half a lemon. 1 beaten egg. Lay the fish in very cold salt-and-water for two hours; wipe dry; make deep gashes in both sides at ri

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Baked Salmon with Cream Sauce.

Baked Salmon with Cream Sauce.

A middle cut of salmon. 4 table-spoonfuls of butter melted in hot water. Butter a sheet of foolscap paper on both sides, and wrap the fish up in it, pinning the ends securely together. Lay in the baking-pan, and pour six or seven spoonfuls of butter-and-water over it. Turn another pan over all, and steam in a moderate oven from three-quarters of an hour to an hour, lifting the cover, from time to time, to baste and assure yourself that the paper is not burning. Meanwhile, have ready in a saucepa

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Salmon Steaks or Cutlets (fried).

Salmon Steaks or Cutlets (fried).

Cut slices from the middle of the fish, an inch thick. 1 table-spoonful butter to each slice, for frying. Beaten egg and fine cracker crumbs, powdered to dust, and peppered with cayenne. Wipe the fish dry, and salt slightly. Dip in egg, then in cracker crumbs, fry very quickly in hot butter. Drain off every drop of grease, and serve upon a dish lined with hot, clean paper, fringed at the ends. Sprinkle green parsley in bunches over it. The French use the best salad-oil in this receipt, instead o

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Salmon Steaks or Cutlets (broiled).

Salmon Steaks or Cutlets (broiled).

Three or four slices of salmon. 1 table-spoonful melted butter. ½ cup drawn butter, thickened with browned flour, and seasoned with tomato catsup. Pepper and salt to taste. Rub the steaks with the butter, pepper and salt slightly. Broil upon a gridiron over a very clear fire, turning often, and rubbing each side with butter as it comes uppermost. When nicely browned, lay on a hot dish, and pour the sauce over them....

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Salmon Cutlets en Papillote.

Salmon Cutlets en Papillote.

Dry and lay in melted butter ten minutes. Dust lightly with cayenne pepper, and wrap securely in well buttered or oiled white paper, stitching down the ends of each cover. Fry in nice dripping or sweet lard. They will be done in ten minutes, unless very thick. Have ready clean, hot papers, fringed at both ends. Clip the threads of the soiled ones when you have drained them free from fat, slip dexterously and quickly, lest they cool in the process, into the fresh covers, give the fringed ends a t

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Salmon in a Mould. (Very good.)

Salmon in a Mould. (Very good.)

1 can preserved salmon or an equal amount of cold, left from a company dish of roast or boiled. 4 eggs beaten light. 4 table-spoonfuls butter—melted, but not hot. ½ cup fine bread-crumbs. Season with pepper, salt and minced parsley. Chop the fish fine, then rub it in a Wedgewood mortar, or in a bowl with the back of a silver spoon, adding the butter until it is a smooth paste. Beat the bread-crumbs into the eggs and season before working all together. Put into a buttered pudding-mould, and boil

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Stewed Salmon.

Stewed Salmon.

1 can preserved fresh salmon, or remains of roast or boiled. 1 cup drawn butter. 2 eggs well beaten. 1 teaspoonful anchovy or Harvey’s sauce. Cayenne and salt to taste. 2 hard-boiled eggs, chopped fine. Some capers or minced green pickles. Stew the salmon in the can liquor, or a very little water, slightly salted, ten minutes. Have ready, in a larger saucepan, the drawn butter thickened with rice-flour or corn-starch. Season and stir in cautiously the beaten raw eggs, then the salmon. Let it com

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Mayonnaise of Salmon.

Mayonnaise of Salmon.

If you use canned salmon, drain it very dry and pick into coarse flakes with a silver fork. If the remnants of roast or boiled fish, remove all bits of bone, skin and fat, and pick to pieces in the same way. 1 bunch of celery, or 2 heads of lettuce. 1 cup boiling water. 1 table-spoonful corn-starch. 2 table-spoonfuls best salad-oil. 1 teaspoonful made mustard. ½ cup vinegar. 1 small teaspoonful black pepper, or half as much cayenne. 1 teaspoonful salt. 1 table-spoonful melted butter. 2 raw eggs—

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Devilled Salmon.

Devilled Salmon.

½ pound smoked salmon, cut into strips half an inch wide and an inch long. 4 table-spoonfuls good beef gravy, seasoned with onion. 1 table-spoonful tomato or walnut catsup. 1 table-spoonful vinegar. 2 table-spoonfuls melted butter or best salad-oil. 1 teaspoonful made mustard. Cayenne to taste. Boil the salmon ten minutes in clear water. Have ready in a saucepan the gravy and seasoning, hot and closely covered, but do not let it boil. Lay the salmon for ten minutes more in the melted butter, tur

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Smoked Salmon (Broiled).

Smoked Salmon (Broiled).

½ pound smoked salmon, cut into narrow strips. 2 table-spoonfuls butter. Juice of half a lemon. Cayenne pepper. Parboil the salmon ten minutes; lay in cold water for the same length of time; wipe dry, and broil over a clear fire. Butter while hot, season with cayenne and lemon-juice, pile in a “log-cabin” square upon a hot plate, and send up with dry toast....

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Salt Cod an maître d’hôtel.

Salt Cod an maître d’hôtel.

About a pound of cod which has been soaked over night, then boiled, picked into fine flakes. 1 cup milk. Bunch of sweet herbs. Juice of half a lemon. 1 table-spoonful corn-starch. Pepper to taste. Heat the milk to boiling, stir in the butter, then the corn-starch; stir until it thickens, when add the fish; pepper and cook slowly fifteen minutes. Turn out upon a dish, strew thickly with chopped green herbs—chiefly parsley; squeeze the lemon-juice over all and serve. Mashed potato is an improvemen

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Salt Cod with Egg Sauce.

Salt Cod with Egg Sauce.

1 pound salt cod, previously soaked, then boiled and allowed to cool, picked or chopped fine. 1 small cup milk or cream. 1 teaspoonful corn-starch or flour. 2 eggs beaten light. 2 table-spoonfuls of butter. A little chopped parsley. Half as much mashed potato as you have fish. Pepper to taste. Heat the milk, thicken with the corn starch; then the potato, rubbed very fine; next the butter, the eggs and parsley, lastly the fish. Stir and toss until smoking hot all through, when pour into a deep di

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Salt Cod with Cheese.

Salt Cod with Cheese.

1 pound boiled codfish, chopped fine. 1 cup drawn butter. Pepper and parsley. 2 table-spoonfuls grated cheese. Bread-crumbs. Heat the butter to boiling, season and stir in the fish, then the cheese; put into a baking-dish; strew fine bread-crumbs on the top, and brown in the oven....

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Salt Cod Scalloped.

Salt Cod Scalloped.

Boiled cold cod, minced fine. 1 cup oyster liquor. 1 table-spoonful rice-flour or corn-starch. 3 table-spoonfuls butter. Chopped parsley and pepper. 3 hard-boiled eggs, chopped fine. 1 cup fine, dry bread-crumbs. Boil the oyster liquor, thicken and stir in two tablespoonfuls of butter with seasoning. Let it cool. Put a handful of bread-crumbs on the bottom of a buttered baking-dish, cover these with the oyster sauce, next comes a layer of fish; one of chopped egg; then more sauce, and so on, lea

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Fricasseed Lobster.

Fricasseed Lobster.

Meat of a good-sized lobster, boiled. 1 cup rich veal, or chicken broth—quite thick. ½ cup cream. Juice of half a lemon. 1 table-spoonful of butter. Pepper and salt to taste. Cut the lobster-meat in pieces half an inch square; put with the gravy, pepper and salt, into a saucepan. Cover and stew gently for five minutes. Add the cream, and just as it is on the point of boiling, stir in the butter. When this is melted, take the saucepan from the fire, and stir in, very quickly, the lemon-juice. Ser

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Lobster Rissoles.

Lobster Rissoles.

1 large lobster—boiled. 2 table-spoonfuls of butter. Yolks of 3 eggs. Handful of bread-crumbs. 1 table-spoonful of anchovy sauce. Cayenne, salt, and chopped parsley to liking. Pick the meat from the boiled lobster, and pound it in a Wedgewood mortar with half the coral, seasoning with salt and cayenne pepper. When you have rubbed it to a smooth paste with the butter, add a table-spoonful of anchovy sauce and the yolk of an egg, well beaten. Flour your hands well and make the mixture into egg-sha

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Lobster Cutlets

Lobster Cutlets

Are made precisely as is the paste for rissoles, except that enough flour is added to it to enable you to roll it out into a sheet about as thick as your finger. Cut this into strips about three inches in length and one in width. Fry these quickly and drain dry before arranging them in the dish. Pour the sauce over them. If properly made and fried, they are light and palatable....

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Lobster Croquettes.

Lobster Croquettes.

1 fine lobster, well boiled, or a can of lobster. 2 eggs, well beaten. 2 table-spoonfuls of butter, melted, but not hot. ½ cup bread-crumbs. Season with salt and cayenne pepper. Pound the lobster-meat, coral and all, in a Wedgewood mortar. Mix with this the bread-crumbs, then the seasoning and butter. Bind with the yolk of one egg. Flour your hands and make into oblong croquettes. Dip in beaten egg, then in bread-crumbs, and fry quickly to a light-brown in sweet lard or butter. Drain off fat, by

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Lobster Pudding.

Lobster Pudding.

1 large lobster well boiled, or a can of preserved lobster. ½ cup fine bread-crumbs. ½ cup cream or rich milk. Cayenne pepper and salt. 1 teaspoonful of Worcestershire or Harvey’s sauce. ¼ pound fat, salt pork, or corned ham, cut into very thin slices. 3 eggs. Pound the meat and coral to a paste. Mix into this two eggs well beaten, the seasoning, the bread-crumbs, and one table-spoonful of cream. Stir all together until light. Line the pudding-mould with the sliced ham. Pour the mixture into thi

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Curried Lobster.

Curried Lobster.

1 large lobster, boiled. 1 large cup of strong veal or chicken broth. 1 shallot. 1 great spoonful of butter. 1 great spoonful chopped thyme and parsley. Juice of 1 lemon. 1 table-spoonful corn-starch. 1 teaspoonful anchovy sauce. 1 table-spoonful curry-powder. Pick the meat very fine and set aside in a cool place. Mince the onion, and put it with the chopped herbs, the butter and a table-spoonful of hot water, into a small covered saucepan. Set this over the fire until it begins to simmer, then

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Devilled Lobster.

Devilled Lobster.

1 lobster, well boiled. 3 table-spoonfuls butter. 1 teaspoonful made mustard. 1 teaspoonful anchovy sauce. 1 wine glass of vinegar. Cayenne pepper and salt. 2 hard-boiled eggs. Pick the meat carefully from the shell, breaking it as little as may be. Rub the coral to a smooth paste with the back of a silver spoon. Chop the meat fine. Stir into this the butter, melted, but not hot, the yolks of the eggs, rubbed smooth with the coral, the pepper, mustard and salt, and put all together in a saucepan

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Stewed Lobster.

Stewed Lobster.

1 large lobster, well boiled. 1 cup good gravy—veal is best. 1 blade of mace. 2 table-spoonfuls of melted butter. Juice of half a lemon. Cayenne and salt to liking. 1 glass sherry. 1 teaspoonful chopped parsley. Cut the meat of the lobster into pieces an inch long and half as wide, keeping the coral until the last. Put the meat, with the broth and seasoning, into a saucepan and heat gently, stirring frequently until it is near boiling. Then add the coral and butter (which should previously be we

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Scalloped Lobster (No. 1).

Scalloped Lobster (No. 1).

1 boiled lobster. 4 table-spoonfuls of cream. 2 eggs well beaten. ½ cup bread-crumbs. 2 tablespoonfuls butter. 1 tea-spoonful anchovy sauce. Season to taste with cayenne, salt and nutmeg. Juice of half a lemon. Rub the meat of the lobster, including the coral, a little at a time, in a Wedgewood mortar with the butter, until it is a soft paste. Put this into a saucepan with the seasoning, and heat to boiling, stirring constantly. Remove from the fire, and add the cream and lemon-juice, stirring i

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Scalloped Lobster (No. 2).

Scalloped Lobster (No. 2).

1 lobster, well boiled. 3 table-spoonfuls of butter. 1 teaspoonful of anchovy sauce. ½ cup of bread-crumbs. ½ cup of cream. 2 eggs well beaten. Season with cayenne pepper and salt. Cut the lobster carefully into halves with a sharp knife. Pick out the meat carefully, and set aside while you prepare the sauce. This is done by rubbing the coral and the soft green substance, known as the “pith,” together in a mortar or bowl, adding, a little at a time, a table-spoonful of butter. Put this on the fi

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Crabs

Crabs

Are so near of kin to the lobster family that the same receipts may easily be used for both. Only, bear in mind that the lesser and tougher shell-fish needs more boiling than does the aristocratic lobster. If underdone, crabs are very unwholesome. Also, in consideration of the crab’s deficiency in the matter of the coral which lends lusciousness and color to lobster salads and stews, use more butter and cream in “getting him up” for the table. Cayenne pepper is regarded by many as necessary in d

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Soft Crabs.

Soft Crabs.

For a receipt for preparing these, please see “Common Sense in the Household, No. 1,” page 71....

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Turtle Fricassee.

Turtle Fricassee.

3 pounds turtle steak. 1 large cup strong veal gravy. 4 hard-boiled eggs—the yolks only. 1 teaspoonful anchovy sauce. 1 teaspoonful Harvey’s sauce. Juice of half a lemon. 2 dozen mushrooms. 1 small onion, minced fine. 1 bunch sweet herbs, minced. 1 glass wine, and butter for frying. Browned flour for thickening, with cayenne and salt. Cut the steak in strips as wide and as long as three of your fingers; fry brown (when you have floured them) in butter. Take up; drain off the grease; put with the

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Panned Oysters.

Panned Oysters.

1 quart of oysters. Rounds of thin toast, delicately browned. Butter, salt and pepper. Have ready several small pans of block tin, with upright sides. The ordinary “patty-pan” will do, if you can get nothing better, but it is well, if you are fond of oysters cooked in this way, to have the neat little tins made, at a moderate price, at a tinsmith’s. Cut stale bread in thin slices, then round—removing all the crust—of a size that will just fit in the bottoms of your pans. Toast these quickly to a

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Fricasseed Oysters.

Fricasseed Oysters.

1 pint good broth—veal or chicken—well strained. 1 slice of ham—corned is better than smoked. 3 pints oysters. 1 small onion. 2 table-spoonfuls of butter. ½ cup of milk. 1 table-spoonful of corn-starch. 1 egg beaten light. A little chopped parsley and sweet marjoram. Pepper to taste and juice of a lemon. If the ham be raw, soak in boiling water for half an hour before cutting it into very small slices, and putting it into the saucepan with the broth, the oyster liquor, the onion minced very fine

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Oysters Boiled in the Shell.

Oysters Boiled in the Shell.

Large shell-oysters, washed very clean and scraped, but not opened. Pot of boiling water over a hot fire. Sauce of melted butter with chopped or powdered parsley. A lemon, cut in half. Put the oysters, one by one, quickly and carefully into the water, which must be kept at a hard boil all the time. In five minutes, turn off every drop of the water by inverting the pot over a cullender, dry the shells rapidly with a soft cloth and send to table upon a hot dish. Squeeze a few drops of lemon-juice

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Scalloped Oysters (No. 1).

Scalloped Oysters (No. 1).

Large, fine shell-oysters. Butter. Fine bread-crumbs, or rolled cracker. Minced parsley, pepper and salt. Lemon-juice. Open the shells, setting aside for use the deepest ones. Have ready some melted butter, not hot, seasoned with minced parsley and pepper. Roll each oyster in this, letting it drip as little as may be, and lay in the shells, which should be arranged in a baking-pan. Add to each a little lemon-juice, sift bread-crumbs over it, and bake in a quick oven until done. Serve in the shel

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Scalloped Oysters (No. 2).

Scalloped Oysters (No. 2).

1 quart of oysters. 1 teacupful very dry bread-crumbs, or pounded cracker. 2 great spoonfuls butter. ½ cup of milk, or cream, if you can get it. Pepper to taste. A little salt. Cover the bottom of a baking-dish (well buttered) with a layer of crumbs, and wet these with the cream, put on spoonful by spoonful. Pepper and salt, and strew with minute bits of butter. Next, put in the oysters, with a little of their liquor. Pepper them, stick bits of butter in among them, and cover with dry crumbs unt

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Broiled Oysters.

Broiled Oysters.

1 quart of the finest, firmest oysters you can procure. ½ cup very dry bread-crumbs, or pounded crackers, sifted almost as fine as flour. Pepper to taste. ½ cup melted butter. Dry the oysters by laying them on a clean cloth and covering them with another. Dip each in the melted butter, which should be peppered, roll over and over in the cracker-crumbs, and broil upon one of the wire gridirons, made for this purpose, over a clear fire. These wire “broilers” hold the oysters firmly, and can be saf

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Devilled Oysters.

Devilled Oysters.

1 quart fine oysters. Cayenne pepper. Lemon-juice. Some melted butter. 1 egg, beaten light. ½ cup rolled cracker. Wipe the oysters dry, and lay in a flat dish. Cover with a mixture of melted butter, cayenne pepper (or pepper-sauce), and lemon-juice. Let them lie in this for ten minutes, turning them frequently; roll in the crumbs, then in the beaten egg, again in the crumbs, and fry in mixed lard and butter, made very hot before the oysters are dropped in....

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Oysters in Batter.

Oysters in Batter.

1 quart of oysters. 2 eggs, whipped light. 1 cup of milk. Flour to make a good batter. Pepper and salt. Dry the oysters with a soft cloth, dip in the batter twice, turning each one dexterously, that it may be thickly coated, and fry in a mixture of butter and lard....

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Stewed Oysters.

Stewed Oysters.

Salt very slightly, and pepper to taste. 1 great spoonful butter. Drain the liquor from the oysters into a saucepan and heat to a boil. At the same time, put on the milk to heat in another vessel set within a pot or pan of boiling water. When the liquor in the saucepan boils up, put in the oysters and stew until they begin to ruffle or crimp at the edges. Stir in the butter, and when this is quite dissolved, turn the stew into a tureen. Add the milk immediately (which should be boiling hot), cov

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Oyster Patés.

Oyster Patés.

1 quart of oysters, minced fine with a sharp knife, with a thin blade,—not a “chopper.” 1 great spoonful butter “drawn” in a cupful of milk, or cream, if you can get it, and thicken with a teaspoonful of corn-starch or rice-flour, previously wet up with cold milk. Salt and pepper to taste. Drain the liquor from the oysters, and chop them as directed. When the milk has been boiled and thickened, and the butter well incorporated with it, stir in the minced oysters, and stew about five minutes, sti

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Cream Oyster Pie.

Cream Oyster Pie.

Line a pie-plate with good puff paste; fill it with slices of stale bread, laid evenly within it; butter that part of the crust lining the rim of the dish, and cover with a top crust. Bake quickly in a brisk oven, and while still hot, dexterously and carefully lift the upper crust. The buttered rim will cause it to separate easily from the lower. Have ready a mixture of minced oysters and thickened cream, prepared according to the foregoing receipt, and having taken out the stale bread (put ther

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BREAKFAST. ————————

BREAKFAST. ————————

He was a shrewd Cœlebs who restrained his loverly impatience to throw himself, in unconditional surrender, at the feet of his beloved, by the resolution to see her first at the breakfast-table. It is to be regretted that his admiring biographer has not recorded the result of the experiment. Let us hope, for the sake of preserving the “unities of the drama,” that Cecilia was “in good form” on the momentous occasion; not a thread ironed awry in bib or tucker; not a rebellious hair in her sleek loc

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Paté of Sweetbreads.

Paté of Sweetbreads.

Make a good puff paste, basting two or three times with butter, and set in a cold place for at least half an hour. The best paté covers I have ever made were from paste kept over night in a cool dry safe, before it was rolled into a sheet for cutting. When the paste is crisp and firm, roll quickly, and cut into rounds about a quarter of an inch thick. Reserving one of these whole for the bottom crust of each paté , lay it in a floured baking-pan, cut the centre from two or three others, as you d

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Chicken Patés.

Chicken Patés.

Line small paté -pans with good puff paste, let this get crisp in a cool place, and bake in a brisk oven. Stir minced chicken, well seasoned, into a good white sauce, heat through, fill the shells, set in the oven to brown very slightly, and serve. Thicken the gravy left from the roast chicken with browned flour, add to the minced meat the yolk of one or two hard-boiled eggs, mashed fine; stir all together in a saucepan until hot, and fill the paste-shells. This is a brown mixture, and if not ov

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Patés of Fish.

Patés of Fish.

The cold remains of baked or boiled salmon, fresh cod or halibut. Some good white sauce, richer than if intended for meat. About one-fourth as much mashed potato as you have fish. Yolks of two or three hard-boiled eggs rubbed to a paste with a spoonful, or so, of butter. This paste should be smooth and light. Pepper and salt to taste, and a little chopped parsley. Shells of good puff paste, baked quickly to a delicate brown and glazed with beaten egg. Rub the sauce gradually into the mashed pota

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Swiss Patés.

Swiss Patés.

Some slices of stale bread. A little good dripping or very sweet lard mixed with the same quantity of butter. Two or three eggs beaten light. Very fine cracker-crumbs. Minced fowl or veal mixed with white sauce, and well seasoned. Cut thick slices of stale bread—baker’s bread is best—into rounds with a cake-cutter. With a smaller cutter extract a piece from the middle of each round, taking care not to let the sharp tin go quite through the bread, but leaving enough in the cavity to serve as a bo

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Stella Paté.

Stella Paté.

3 cups minced veal or lamb—either roast or boiled. If underdone, it is an advantage, and if lamb be used, every particle of fat must be left out. 1 can French mushrooms, or a pint of fresh ones. 4 hard-boiled eggs cut into slices, and a sliced onion. 4 table-spoonfuls melted butter, or a cupful strong veal, lamb or fowl gravy. 3 cups fine bread-crumbs soaked in a cup of milk. 2 raw eggs beaten light and mixed with the milk. Fry the mushrooms brown in dripping, or butter, with the onion, then cho

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Paté of beef and potato.

Paté of beef and potato.

This is made according to the foregoing receipt, but substituting for the bread-crumb crust one of mashed potato beaten soft and smooth with a few spoonfuls of cream and raw egg. In place of mushrooms, put a layer of chopped potatoes (previously boiled), mixed with a boiled onion also chopped. Season with beef gravy, from which the fat has been skimmed....

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Imitation paté de foie gras.

Imitation paté de foie gras.

Livers of four or five fowls and as many gizzards. 3 table-spoonfuls melted butter. A chopped onion. 1 table-spoonful Worcestershire, or other pungent sauce. Salt and white pepper to taste. A few truffles, if you can get them. Boil the livers until quite done, drain and wipe dry, and when cold, rub them to a paste in a Wedgewood mortar. Let the butter and chopped onion simmer together very slowly at the side of the range for ten minutes. Strain them through thin muslin, pressing the bag hard to

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Chicken Croquettes.

Chicken Croquettes.

Minced chicken. About one-quarter as much fine bread-crumbs as you have meat. 1 egg, beaten light, to each cupful of minced meat. Gravy enough to moisten the crumbs and chicken. Or, if you have no gravy, a little drawn butter. Pepper and salt, and chopped parsley to taste. Yolks of two hard-boiled eggs, rubbed fine with the back of a silver spoon, added to the meat. Mix up into a paste, with as little handling as may be. Nor must the paste be too wet to mould readily. Make, with floured hands, i

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Beef Croquettes.

Beef Croquettes.

Minced cold roast or boiled beef. One-quarter as much potato. Gravy enough to moisten meat and potato, in which an onion has been stewed and strained out. Season also with catsup. Pepper and salt to taste, and a pinch of marjoram. Beaten egg to bind the whole, and one or two more beaten in a separate bowl. Powdered cracker-crumbs. Mash the potatoes, while hot, very smooth, or, if cold mashed potato be used, be careful that no lumps remain in it. Mix in the meat, gravy, and one raw egg, season, a

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Venison or Mutton Croquettes.

Venison or Mutton Croquettes.

Some slices of cold roast venison, or roast or boiled mutton—the lean only, if mutton be used—minced. One-fifth as much stale bread, crumbed fine. Some good gravy or drawn butter, thickened with browned flour. Beaten egg for a liaison . A pinch of mace, a very little grated lemon-peel, and chopped parsley to taste. Some currant jelly, in the proportion of a small teaspoonful to each cup of gravy. Stir the jelly well into the gravy, season and wet up with this the meat and crumbs, add the beaten

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Fish Croquettes.

Fish Croquettes.

Some cold fish—boiled, baked or fried—from which all fat, bones and skin have been removed, chopped fine. One-third as much mashed potato, rubbed to a cream with a little melted butter. A little white sauce, made of butter “drawn” in milk and thickened with corn-starch, and a beaten egg. Chopped parsley, salt, pepper, and anchovy sauce, or walnut catsup, for seasoning. Mix all well together, make into balls, which may be rolled in flour, or in beaten egg, and then cracker-crumbs before they are

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Croquettes of Lobster or Crab.

Croquettes of Lobster or Crab.

Meat of one fine lobster, or six crabs well boiled. 2 eggs. 2 table-spoonfuls of butter. ½ cup fine bread-crumbs. 1 teaspoonful anchovy sauce. Yolks of two eggs, boiled hard and rubbed to a powder, then beaten into the butter. 1 good teaspoonful lemon-juice. Season well with salt and cayenne pepper; also, a pinch of mace and lemon-peel. Yolks of two raw eggs, beaten very light. Mince the meat, work in the butter—melted, but not hot; then the seasoning, the raw eggs, and lastly, the bread-crumbs.

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Croquettes of Game.

Croquettes of Game.

Remains of cold grouse, quail, etc. Giblets of the same, or of poultry, boiled and cold. Gravy. One-fourth the quantity of fine bread-crumbs that you have of meat. Season with pepper and salt. Raw egg, beaten, for binding the mixture together, also some in a separate vessel for coating the croquettes. Fine cracker-crumbs. Mince the meat, and pound the giblets in a Wedgewood mortar, when you have removed skin and cartilage from the gizzards. Moisten with gravy as you pound, until all are smooth.

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Veal and Ham Croquettes.

Veal and Ham Croquettes.

Cold roast or stewed veal, the remnants of cutlets or chops, freed from bone, skin and gristle, and minced fine. Half the quantity of cold boiled ham. A little fat on a slice, now and then, is an improvement. Gravy or drawn butter thickened with browned flour to moisten the meat. One-fourth as much fine bread-crumbs as you have meat. Yolks of one or two eggs, boiled hard and powdered, then beaten into the gravy. Season with chopped parsley and pepper. The ham usually supplies sufficient salt. Be

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Hominy Croquettes.

Hominy Croquettes.

2 large cups of fine-grained hominy, boiled and cold. 2 eggs, well beaten. 2 table-spoonfuls melted butter. Salt to taste. Work the butter well into the hominy until the latter is smooth and soft, then the eggs, beating hard for two or three minutes with a wooden spoon, season, and make into balls or rolls with floured hands. Roll each in flour, and fry to a yellow-brown in sweet lard....

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Potato Croquettes.

Potato Croquettes.

2 cups mashed potato, cold and free from lumps. 2 eggs beaten to a froth. 1 table-spoonful melted butter. Salt and pepper to taste. 1 egg beaten in a separate vessel. 1 teacupful cracker-crumbs. Mix as you do hominy croquettes, roll in egg and cracker, and fry in boiling lard. Take up as soon as they are done, and drain perfectly dry. This is an excellent preparation of potato, and particularly acceptable at breakfast or luncheon....

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Rice Croquettes.

Rice Croquettes.

2 cups cold boiled rice. 2 table-spoonfuls melted butter. 3 eggs, beaten light. A little flour. 1 raw egg and half a cup of powdered cracker. 2 table-spoonfuls white sugar. A large pinch of finely grated lemon-peel, and salt to taste. Beat eggs and sugar together until light, and work the butter well into the rice. Next, stir up with this the beaten eggs. Season and make into croquettes of whatever shape you may fancy. They are pretty, moulded into the form of pears, with a clove blossom, end ou

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Cannelon of Veal.

Cannelon of Veal.

2 pounds of cold roast or stewed veal. The remains of a stewed and stuffed fillet are good for this purpose, especially if underdone. 1 pound cold boiled ham. 1 large cupful gravy. If you have none left over, make it of the refuse bits of the cold meat, such as fat, skin, etc. 1 small teaspoonful finely minced lemon-peel, the same of mace, and a table-spoonful chopped parsley. Salt and pepper. 1 cupful bread-crumbs, dry and fine. Yolks of 3 eggs beaten light, reserving the whites for glazing the

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Cannelon of Beef

Cannelon of Beef

Is made precisely like one of veal, except that mashed potato is substituted for bread-crumbs, and an onion is stewed in the gravy before the latter is strained over the baked roll of meat. Green pickles or olives are a palatable accompaniment to it....

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A Pretty Breakfast Dish

A Pretty Breakfast Dish

May be made of croquettes of fish, lobster, fowl or meat in the shape of hen’s eggs, heaped upon a dish and surrounded by very thin strips of fried potato, arranged to look as much as possible like straw. If sauce is poured over the croquettes, be careful not to let it deluge the potato that forms the nest. It is usually necessary to bespeak sweetbreads several days in advance, as they are both scarce and popular. But if your butcher be accommodating, and yourself a valued customer, there is sel

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Brown Fricassee of Sweetbreads. (No. 1.)

Brown Fricassee of Sweetbreads. (No. 1.)

4 sweetbreads. 2 cups brown veal gravy, strong and well-seasoned. 4 table-spoonfuls of butter. Pinch of mace, and twice as much cloves. Browned flour for thickening. 1 teaspoonful chopped onion, stewed in, and then strained out of the gravy. Wash the sweetbreads carefully in warm water, removing every bit of skin and gristle. Lay them in a saucepan, and cover with boiling water. Boil them ten minutes hard, turn off the hot water, and plunge them instantly into very cold, in which you have dissol

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Brown Fricassee. (No. 2.)

Brown Fricassee. (No. 2.)

4 sweetbreads. 2 cups good brown gravy—veal is best. Spice with mace and cloves. 1 onion. ½ cup butter. 1 pint mushrooms. Prepare the sweetbreads by boiling and blanching as in previous receipt. Slice the onion and mushrooms, and fry quickly to a fine brown in half the butter. Strain the fat from these, and return it to the frying-pan, adding the rest of the butter. When hissing hot, put in the sliced sweetbreads. Turn over and over in the fat for three minutes. Meanwhile, let the fried onions a

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White Fricassee of Sweetbreads.

White Fricassee of Sweetbreads.

3 fine sweetbreads. 3 eggs. 4 table-spoonfuls of cream. 1 great spoonful of butter. 1 teaspoonful chopped parsley. A good pinch of nutmeg. 1 cup strong veal or lamb broth—never mutton. Wash the sweetbreads well. Soak them in very cold or ice-water, slightly salted, for half an hour. Blanch by plunging them for an instant into boiling water, after which lay for five minutes in ice-water. This process makes them white and firm. Put them into a covered saucepan with the broth, which must be well se

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Larded Sweetbreads Stewed.

Larded Sweetbreads Stewed.

3 fine sweetbreads. ¼ pound fat salt pork, cut into long narrow strips. 1 cup good veal gravy. 1 small pinch of cayenne pepper. 1 table-spoonful of mushroom catsup. Juice of half a lemon. Parboil the sweetbreads for five minutes. The water should be boiling when they are put in. Plunge immediately into very cold salt water. Let them lie in this for five minutes, wipe them dry with a soft, clean cloth, and lay upon a cool dish until perfectly cold. Lard them closely with the strips of salt pork.

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Larded Sweetbread—Fried.

Larded Sweetbread—Fried.

3 or 4 sweetbreads. 4 or 5 slices very fat salt pork. A little pepper. Parboil, blanch and lard, as in preceding receipt. Have ready a clean, hot frying-pan barely greased with a little butter. Put in the sweetbreads, and fry without other fat than that of the pork lardoons which should project half an inch on each side of the sweetbreads. Cook steadily, turning the sweetbreads frequently, until they are of a nice brown. Cut into one with a small sharp knife, to assure yourself that it is done.

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Broiled Sweetbreads.

Broiled Sweetbreads.

Parboil and blanch, as already directed, by putting first into hot water, and keeping it at a fast boil for five minutes, then plunging into ice-cold, a little salted. When the sweetbreads have lain in this ten minutes, wipe them very dry, and with a sharp knife split each in half, lengthwise. Broil over a clear, hot fire, turning every minute as they begin to drip. Have ready upon a deep plate some melted butter, well salted and peppered, mixed with catsup or pungent sauce. When the sweetbreads

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Roasted Sweetbreads.

Roasted Sweetbreads.

3 sweetbreads. 1 cup brown gravy—veal, if you can get it. 2 eggs, beaten light. 2 table-spoonfuls of butter, melted. Large handful of bread-crumbs. 1 table-spoonful mushroom or tomato catsup. 1 small glass brown sherry. A very little onion, minced fine, and stewed in the gravy. Soak the sweetbreads in tepid water for half an hour; then boil in hot water ten minutes, plunging into very cold at the end of this time. Wipe perfectly dry, coat with the beaten egg, then with the bread-crumbs. Repeat t

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Sweetbreads Sautés au Vin.

Sweetbreads Sautés au Vin.

3 sweetbreads. 1 table-spoonful of butter. 1 table-spoonful chopped onion and parsley, mixed. 1 cup brown gravy—veal or fowl. 1 glass brown sherry or fresh champagne. Salt and pepper to taste. 1 table-spoonful mushroom, or tomato catsup. Parboil and blanch the sweetbreads, as usual; let them get perfectly cold; cut lengthwise into slices about a quarter of an inch thick. Have the butter hot in a frying-pan, and lay them in. Cook ten minutes, shaking, tossing and turning them all the while; then

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KIDNEYS,

KIDNEYS,

Although less liked generally, are yet esteemed a bonne bouche by the epicure whose appetite has been educated by what is commonly styled “fancy” cookery. They are cheaper than sweetbreads, and less difficult to keep, if less delicate in flavor....

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Fried Kidneys.

Fried Kidneys.

3 fine large kidneys—the fresher the better. 3 table-spoonfuls of butter. ½ cup of good brown gravy—veal, mutton or beef. A teaspoonful of chopped parsley, and half as much minced onion. Pepper and salt to taste. Skin the kidneys, and cut crosswise into round slices a quarter of an inch thick. Roll them in flour. Have ready in a frying-pan the butter well seasoned with pepper, a little salt, the parsley and onion. When it begins to simmer over the fire, lay in evenly and carefully the slices of

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Toasted Kidneys.

Toasted Kidneys.

3 kidneys skinned and split lengthwise, each into 3 pieces. ¼ pound of fat salt pork, cut into slices. Pepper and salt. Slices or rounds of toasted bread from which the crust has been pared. Lay the kidneys upon a very hot plate (a tin one is best) in front of, and on a level with a clear brisk fire. Toast the pork upon a fork, slice by slice, holding it so that the gravy will drip upon the kidneys beneath. When the pork is done, lay it upon another hot plate, and set this in the place just occu

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Kidneys Stewed with Wine.

Kidneys Stewed with Wine.

3 kidneys. 3 table-spoonfuls of butter. 1 onion, minced. 1 table-spoonful mushroom, or walnut catsup. 3 table-spoonfuls rich brown gravy. 1 glass of claret. Pepper and salt to taste. Cut the kidneys into round slices. Heat the butter to a boil in a frying-pan, stir in the chopped onion, then lay in the slices of kidney, and fry two minutes. Have in another vessel the gravy, catsup and wine, ready heated. Take up the kidneys, draining from them every drop of fat, and transfer to this gravy. Cover

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Broiled Kidneys.

Broiled Kidneys.

2 kidneys. 2 table-spoonfuls of melted butter. Pepper and salt, and a little chopped parsley. Skin the kidneys carefully, but do not slice or split them. Lay for ten minutes in warm (not hot) melted butter, rolling them over and over, that every part may be well basted. Broil on a gridiron over a clear fire, turning them every minute. They should be done in about twelve minutes, unless very large. Sprinkle with salt and pepper, and lay on a hot dish, with a bit of butter upon each. Cover and sen

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Stewed Kidneys.

Stewed Kidneys.

3 kidneys. 3 table-spoonfuls melted butter. Juice of half a lemon, and a pinch of grated lemon-peel. A very little mace, and pepper and salt to taste. 1 teaspoonful chopped onion. 1 cup good brown gravy. Cut each kidney lengthwise into three pieces; wash these well and wipe dry. Warm the butter in a frying-pan; put in the kidneys before this is really hot, with the seasoning and gravy. Simmer all together, closely covered, about ten minutes. Add the lemon-juice; take up the kidneys and lay upon

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Kidneys à la Brochette.

Kidneys à la Brochette.

4 kidneys—those of medium size are preferable to large. 2 great spoonfuls of butter. 1 great spoonful chopped parsley, onion, and very fine bread-crumbs. Juice of half a lemon. Pepper and salt to taste. Split the kidneys lengthwise, but not quite through, leaving enough meat and skin at one side to act as a sort of hinge. Rub them well inside with melted butter, and lay them open, as you would small birds, the back downward, upon a buttered gridiron, over a bright fire. They should be done in ab

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HASTE OR WASTE? ————————

HASTE OR WASTE? ————————

“ Ah! you forget my sedan-chair,” said Madame de Staël, when, at the height of her social and literary fame some one wondered how she found time for writing amid her many and engrossing engagements. The sedan-chair was the fashionable conveyance for ladies, at that day, in their round of daily calls or evening festivities, and the brilliant Frenchwoman secured within its closed curtains the solitude and silence she needed for composition. An American authoress who wrote much and with great care—

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Calf’s Liver à l’Anglaise.

Calf’s Liver à l’Anglaise.

2 pounds fresh liver. ¼ pound fat salt pork. 2 table-spoonfuls of butter. 1 small shallot, minced very fine. 1 teaspoonful chopped parsley. Cut the liver into slices half an inch thick. Lay these smoothly in a saucepan in which the butter has already been melted, but not allowed to get hot. Chop the pork into very small bits, and spread upon the liver. Sprinkle over this the minced parsley and onion, and season to your fancy with salt and pepper. Cover the saucepan closely, and set it where it w

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Calf’s Liver au Domino.

Calf’s Liver au Domino.

2 pounds liver. ½ pound fat salt pork. 2 table-spoonfuls of butter. Seasoning of pepper, parsley and onion. Cut the liver in pieces less than half an inch thick, and rather more than an inch square. String these evenly upon a slender skewer (an old knitting-needle will do) alternately with bits of fat pork of the same shape and width. When the skewer is full, lay for ten minutes in the melted butter, season with pepper (the pork salting it sufficiently), minced onion, and parsley, then lay in a

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Ollapodrida of Lamb. (Good.)

Ollapodrida of Lamb. (Good.)

The sweetbreads, liver, heart, kidneys, and brains of a lamb. (Your butcher can easily procure all with timely notice.) Handful of bread-crumbs. 1 raw egg, beaten light. One small, young onion, minced. 1 table-spoonful currant jelly. Season with salt, pepper, and parsley. 1 cup good broth. Parboil the sweetbreads for five minutes, then simmer for ten in the gravy. Take them up, and set aside to cool, while you boil the brains in the same broth. When both brains and sweetbreads are cold and firm,

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Calf’s Liver sauté.

Calf’s Liver sauté.

2 pounds calf’s liver, cut into slices half an inch thick. 2 small young onions, minced. 1 small glass of sherry. 1 table-spoonful mushroom or tomato catsup. Salt, pepper, and parsley, with juice of a lemon. Good dripping or butter for frying. Slice the liver, when you have washed and soaked it well, and fry it, turning often, to a light-brown. Drain and lay in a hot chafing-dish. Mix with the dripping or butter the onions, seasoning, lemon-juice, and browned flour for thickening. Boil up, put i

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Fricassee of Calf’s Liver.

Fricassee of Calf’s Liver.

2 pounds liver, cut into strips more than half an inch thick, and as long as your finger. 2 young onions, minced. 1 glass wine. Pepper, salt and parsley. Butter or dripping for frying. ½ cup good gravy. Dredge the sliced liver with flour, and fry to a light-brown, quickly, and turning often. Mince the onions and parsley, and heat them in the gravy in a saucepan; put in the fried liver, let all stew together gently for ten minutes, when pour in the wine, and as soon as this is hot, serve—the live

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Calf’s Liver à la mode.

Calf’s Liver à la mode.

1 fine liver, as fresh as you can get it. ½ pound fat salt pork, cut into lardoons. 3 table-spoonfuls of butter. 2 young onions. 1 table-spoonful Worcestershire or Harvey’s sauce. 2 table-spoonfuls vinegar and a glass of wine. ½ teaspoonful cloves. ½ teaspoonful allspice. ½ teaspoonful mace. 1 table-spoonful sweet herbs, cut fine. Pepper and salt to taste—very little of the latter, as the pork should salt it sufficiently. Wash the liver in two waters and soak ten minutes in cold water, slightly

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Ragoût of Calf’s Head, or Imitation Turtle.

Ragoût of Calf’s Head, or Imitation Turtle.

Half of a cold boiled calf’s head. 1 cup good gravy. 4 hard-boiled eggs. About a dozen force-meat balls made of minced veal with bread-crumbs and bound with beaten egg, then rolled in flour. 1 teaspoonful sweet herbs, chopped fine. A very little minced onion. Browned flour for thickening; pepper and salt for seasoning. 1 glass brown sherry. Cut the meat of the calf’s head evenly into slices of uniform size. Heat the gravy almost to a boil, with the seasoning, herbs and onion. Put in the meat, si

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Ragoût of Calf’s Head and Mushrooms.

Ragoût of Calf’s Head and Mushrooms.

Half a cold boiled calf’s head, sliced and free from bones, also the tongue cut in round slices. 1 can French mushrooms ( champignons ). 1 onion sliced. 1 cup strong gravy—beef, veal, game or fowl. Season with pepper, salt and sweet herbs. Browned flour for thickening. ½ teaspoonful mixed allspice and mace. Juice of a lemon. 1 glass wine—claret or sherry. 3 table-spoonfuls butter for frying, unless you have very nice dripping. Drain the liquor from the mushrooms and slice them. Fry the slices of

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A Mould of Calf’s Head.

A Mould of Calf’s Head.

A cold boiled calf’s head freed from bones and cut into thin slices—or so much of it as you need for your mould. 6 hard-boiled eggs—also sliced. Five or six slices of cold boiled ham—corned is better than smoked. 1 large cupful of the liquor in which the head was boiled, stewed down to a rich gravy and well seasoned with pepper, salt, mace and minced onion. Strain before using. Line the bottom of a buttered mould with the slices of egg also buttered on the outer side, that they may easily leave

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Calf’s Brains Fried.

Calf’s Brains Fried.

The brains, well washed, and scalded in boiling water for two minutes, then laid in very cold. 2 eggs well beaten. A little flour and butter. Salt and pepper. Beat the brains, when perfectly cold, into a paste; season, add the eggs and enough flour to make a good batter, with less than a teaspoonful of butter to prevent toughness. Have ready some good dripping in the frying-pan, and when it is hissing hot, drop in the batter in spoonfuls and fry. You can fry on the griddle, like cakes. They are

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Calf’s Brains on Toast.

Calf’s Brains on Toast.

The brains. 3 eggs, beaten light. Salt, pepper and parsley. Six or eight rounds of fried bread. 2 table-spoonfuls butter. Soak the brains fifteen minutes; free from skin and fibre; then drop them into boiling water in which you have put a little salt and a teaspoonful of vinegar. Boil hard for ten minutes, then throw the brains into ice-cold water. When well cooled break them up with a wooden or silver spoon; and stir into the beaten eggs with the seasoning. Have ready the butter in a hot frying

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Veal Cutlets (Stewed).

Veal Cutlets (Stewed).

2 pounds veal cutlets, nicely trimmed. 1 small onion, sliced. 4 table-spoonfuls strained tomato sauce. Enough butter or clear dripping to fry the cutlets. Salt and pepper with a bunch of sweet herbs. ½ cup gravy. Fry the cutlets to a light brown, but not crisp; take them out and put into a covered saucepan. Have ready the gravy in another, with the tomato sauce stirred into it. Fry the onion in the fat from which you have taken the cutlets, and add with the fat to the gravy. Pour all over the cu

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Mock Pigeons.

Mock Pigeons.

3 or 4 fillets of veal. Force-meat of bread-crumbs and minced pork, seasoned. ½ cup mushrooms and a little minced onion. 1 sweetbread. A dozen oysters. ½ cup strong brown gravy. 1 glass of wine. Take the bone, if there be any, out of the fillets (or cutlets, or steaks) of veal; spread each thickly with the force-meat, and roll up tightly, binding with packthread. Put into a baking-pan with enough cold water to half-cover them; turn another pan over them and bake from three-quarters of an hour to

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A Veal Turnover.

A Veal Turnover.

Remains of roast veal—cold, minced fine, and seasoned. 2 or 3 eggs. 1 cup milk. Flour to make a good batter—about 4 table-spoonfuls. 2 table-spoonfuls of butter. Chopped parsley, pepper, and salt. Heat the butter to a boil in the frying-pan. Mix the eggs, milk, flour, parsley, pepper, and salt into a batter, and pour it into the frying-pan. Lay in the middle, as soon as it begins to “form,” the minced meat. Fry rather slowly, taking care that the batter does not burn. When done on one side, fold

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Meat and Potato Puffs.

Meat and Potato Puffs.

Slices of cold roast beef or mutton, and as many of corned ham. 2 eggs. 1 cup milk. Enough potatoes and flour to make a good paste. Pepper, salt, and mustard, or catsup. Mash the potatoes, mix with them the eggs, well beaten, and whip up to a cream, adding the milk gradually. Add flour enough to enable you to roll it out into a sheet. Cut into squares, and in the centre of each lay a slice of beef or mutton, well seasoned with pepper and salt, and spread with made mustard or catsup. Lay on this

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Scalloped Chicken.

Scalloped Chicken.

Cold roast or boiled chicken—chiefly the white meat. 1 cup gravy. 1 table-spoonful butter, and 1 egg, well beaten. 1 cup of fine bread-crumbs. Pepper and salt. Rid the chicken of gristle and skin, and cut— not chop—into pieces less than half an inch long. Have ready the gravy, or some rich drawn butter, in a saucepan on the fire. Thicken it well, and stir in the chicken, boil up once, take it off, and add the beaten egg. Cover the bottom of a buttered dish with fine bread-crumbs, pour in the mix

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Scalloped Beef (Very good).

Scalloped Beef (Very good).

Some minced beef or lean mutton. 1 young onion, minced. ½ cup gravy. Some mashed potato. 1 table-spoonful of butter to a cup of potato. 1 table-spoonful of cream to the same. Pepper and salt. Catsup, if mutton be used; made mustard for beef. 1 beaten egg for each cupful of potato. Mash the potato while hot, beating very light with the butter and cream—lastly, the egg. Too much attention cannot be paid to this part of the work. Fill a buttered baking-dish, or scallop shells with the minced meat,

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Mince of Veal or Lamb.

Mince of Veal or Lamb.

1 cup gravy, well thickened. The remains of cold roast meat—minced, but not very fine. 2 table-spoonfuls cream, or rich milk. 1 saltspoonful mace. Pepper and salt to taste, with chopped parsley. 1 small onion. 1 table-spoonful butter. 3 eggs well whipped. Heat the gravy to a boil, add the milk, butter, seasoning, onion, lastly the eggs, and so soon as these are stirred in, the minced meat, previously salted and peppered. Let it get smoking hot, but it must not boil. Heap in the middle of a dish,

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White Fricassee of Rabbit.

White Fricassee of Rabbit.

1 young rabbit. 1 pint weak broth. ¼ pound fat salt pork. 1 onion, sliced. Chopped parsley, pepper and salt. A very little mace. 1 cup of milk or cream. 1 table-spoonful corn-starch or rice flour. 1 table-spoonful butter. Joint the rabbit neatly and cut the pork into strips. Put on the rabbit to boil (when it has lain in salt-and-water half an hour) in the broth, which should be cold. Put in the pork with it, and stew, closely covered, and very gently, an hour, or, until tender, before adding th

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Brown Fricassee of Rabbit, or “Jugged Rabbit.”

Brown Fricassee of Rabbit, or “Jugged Rabbit.”

1 young but full-grown rabbit, or hare. ½ pound fat salt pork, or ham. 1 cup good gravy. Dripping or butter for frying. 1 onion, sliced. Parsley, pepper, salt and browned flour. 1 glass of wine. 1 table-spoonful currant jelly. Let the rabbit lie, after it is jointed, for half an hour in cold salt-and-water. Wipe dry, and fry to a fine brown with the onion. Have ready a tin pail, or the inner vessel of a farina-kettle; put in the bottom a layer of fat salt pork, cut into thin strips; then, one of

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Curried Rabbit.

Curried Rabbit.

1 rabbit, jointed. ½ pound fat salt pork. 1 onion, sliced. ½ cup cream. 1 table-spoonful corn-starch. Pepper, salt and parsley, and 2 eggs well beaten. 1 dessert spoonful good curry-powder. Soak the jointed rabbit half an hour in cold salt-and-water, then put into a saucepan with the pork cut into strips, the onion and parsley, and stew steadily, not fast, in enough cold water to cover all, for an hour, or until the rabbit is tender. Take out the meat and lay on a covered chafing-dish to keep wa

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Devilled Rabbit.

Devilled Rabbit.

1 rabbit, jointed, as for fricassee. 3 table-spoonfuls butter. A little cayenne, salt and mustard. 1 teaspoonful Worcestershire sauce, and 1 table-spoonful vinegar. Parboil the rabbit, and let it get perfectly cold; then score to the bone, the gashes about half an inch apart. Melt together in a saucepan the butter and seasoning. Stir up well, and rub each piece of the rabbit with the mixture, working it into the gashes. Broil over a clear fire, turning as soon as they begin to drip. When they ar

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Devilled Fowl.

Devilled Fowl.

Use only the legs and upper part of the wings of roasted or boiled fowls. Treat precisely as you do the rabbit in the foregoing receipt....

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Salmi of Game.

Salmi of Game.

An underdone roast duck, pheasant, or grouse. 1 great spoonful of butter. 2 onions, sliced and fried in butter. 1 large cup strong gravy. Parsley, marjoram and savory. Pepper and salt. A pinch of cloves, and same of nutmeg. Cut your game into neat joints and slices, taking all the skin off. Put refuse bits, fat, skin, etc., into a saucepan with the gravy, the fried onions, herbs, spice, pepper and salt. Boil gently one hour; let it cool until the fat rises, when skim it off and strain the gravy.

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Roast Rabbits.

Roast Rabbits.

A pair rabbits. ½ pound fat salt pork, cut into thin slices. 2 table-spoonfuls butter, and 1 glass of wine. Bread-crumbs, chopped pork, parsley, grated lemon-peel, salt and pepper for the stuffing. 1 egg, beaten light, and 1 onion, sliced. Skin and clean the rabbits (or hares), and lay in cold salt-and-water half an hour. Prepare the dressing as above directed, binding with the egg. Wipe the rabbits dry inside and out, stuff with the prepared mixture, and sew them up closely. Cover the backs of

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Braised Wild Duck or Grouse.

Braised Wild Duck or Grouse.

A pair of ducks or grouse. 1 onion, minced fine. Bread-crumbs, pepper and salt, a pinch of sage, and a little chopped pork for stuffing. 4 table-spoonfuls of butter, or good dripping. 1 cup gravy. Browned flour. Prepare and stuff the fowls as for roasting. Have ready the butter or dripping hot in a large frying-pan, and fry first one fowl, then the other in this, turning as it browns below. Then lay them in a large sauce-pan and pour the gravy, previously heated, in with them. Cover closely and

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Roast Quails.

Roast Quails.

6 plump quails. 12 fine oysters. 3 table-spoonfuls butter. Pepper and salt, and fried bread for serving. Clean the quails and wash out very carefully with cold water in which been dissolved a little soda. Cleanse finally with pure water and wipe dry, inside and out. Place within the body of each bird a couple of oysters or one very large one, sew it up and range all, side by side, in a baking-pan. Pour a very little boiling water over them to harden the outer skin and keep in the juices, and roa

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Fricasseed Chicken à l’Italienne (Fine).

Fricasseed Chicken à l’Italienne (Fine).

Pair of chickens. ½ pound fat salt pork, cut into strips. 2 sprigs of parsley. 1 sprig thyme. 1 bay leaf. A dozen mushrooms. 1 small onion. 1 clove. 1 table-spoonful of butter. 1 table-spoonful of salad oil. 2 glasses wine—white, or pale sherry. Cut the chickens into joints; put them with the pork into a saucepan with a very little water, and stew, covered, until tender. Remove the chicken to a hot-water chafing-dish and keep warm while you prepare the gravy. Turn the liquor in which the chicken

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Minced Chicken and Eggs.

Minced Chicken and Eggs.

Remains of roast or boiled chicken. Stuffing of the same. 1 onion cut fine. ½ cup of cream. 1 table-spoonful flour or corn-starch. Parsley, salt, and pepper. 6 or 8 eggs. ½ cup gravy, and handful of bread-crumbs. Cut the meat of the fowls into small, neat squares. Put the bones, fat, and skin into a saucepan, with the onion and enough cold water to cover them, and stew gently for an hour or more. Strain, let it stand for a little while that the fat may rise, skim, and return to the saucepan. Whe

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Quenelles.

Quenelles.

Some cold, white meat of fowls or veal. 1 cup fine bread-crumbs. 3 table-spoonfuls cream or milk. 2 table-spoonfuls melted butter. 1 egg, well beaten. 1 cup well-flavored gravy. Pepper and salt. Chop the meat very fine. Wet the crumbs with milk, and drain as dry as you can. Work into this paste the meat and egg, seasoning well. Flour your hands, and make the mixture into round balls, rolling these in flour when formed. Have ready the gravy hot in a saucepan; drop in the quenelles, and boil fast

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Rechauffée of Veal and Ham.

Rechauffée of Veal and Ham.

Cold veal (if underdone all the better) and ham. 2 eggs, beaten light. Handful of very fine bread-crumbs. A little tart jelly. Dripping or butter for frying. Pepper, salt, and made mustard, or catsup. Cut the veal and ham into rather thick slices of exactly the same size. Spread one side of a slice of veal with jelly, one side of the ham with mustard or thick catsup. Press these firmly together, that they may adhere closely, dip in the beaten egg, and roll in the bread (or cracker) crumbs, which

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Roulades of Beef.

Roulades of Beef.

Some slices of rare roast beef. Some slices of boiled ham. 2 eggs, beaten light. Butter or dripping for frying. Pepper and mustard. A little thick gravy. Cut the beef into even, oblong slices, the ham rather thinner and smaller. Spread one side of the beef with mustard, and pepper the ham. Lay the ham upon the beef and roll up together as tightly as possible; roll in the egg, then the cracker, and pierce with a slender steel, tin or wooden skewer in such a manner as to keep the roll pinned toget

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Roulades of Mutton.

Roulades of Mutton.

Can be made in the same way, but leaving out the ham, and spreading the inside of each slice with currant jelly....

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Fried Chicken.

Fried Chicken.

1 tender young chicken, cut into joints. 2 eggs, beaten light. ½ cup of cracker-crumbs. Sweet lard, dripping, or the best salad-oil for frying. Lay the chicken in salt-and-water fifteen minutes; wipe dry, pepper and salt, dip in the egg, then in the cracker-crumbs, and fry slowly in hot lard or dripping. Drain dry, pile on a hot dish, and lay sprigs of parsley over it....

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Chicken Fried Whole.

Chicken Fried Whole.

1 young, tender chicken, trussed as for roasting, but not stuffed. Butter or very nice dripping for frying. Clean the chicken, wash out well, and dry, inside and out. Put it in your steamer, or cover in a cullender over a pot of boiling water, keeping it at a fast boil for fifteen or twenty minutes. Have ready the boiling hot fat in a deep frying-pan, or cruller-kettle. It should half cover the chicken, when having floured it all over, you put it in. When one side is a light brown, turn it. When

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“Smothered” Chicken.

“Smothered” Chicken.

2 tender chickens, roasting size, but not very large. Pepper, salt and browned flour for gravy. Clean and wash the chickens, and split down the back as for broiling. Lay flat in a baking-pan, dash a cupful of boiling water upon them; set in the oven, and invert another pan over them so as to cover tightly . Roast at a steady, but moderate heat, about half an hour, then lift the cover and baste freely with butter and a little of the water in which the fowls are cooking. In ten minutes more, baste

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Smothered Chicken with Oysters.

Smothered Chicken with Oysters.

1 fine, fat chicken. 1 pint of oysters, or enough to fill the chicken. Dressing of chopped oysters, parsley and crumbs. 1 table-spoonful butter. 3 table-spoonfuls cream. 1 table-spoonful corn-starch. Yolks of 3 hard-boiled eggs. Pepper and salt to taste, with chopped parsley for sauce. Clean the chicken, washing it out with two or three waters. Fill the “craw” with the prepared stuffing, tying up the neck very securely. Then, pack the main cavity of the body with oysters and sew up the vent. Hav

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Fondu of Chicken or other White Meat.

Fondu of Chicken or other White Meat.

Some cold chicken, veal, or turkey minced fine. 1 cupful bread-crumbs—baker’s bread is best. 1 cupful boiling milk. 1 table-spoonful butter. 1 slice cold boiled ham—minced. ½ onion boiled in, and then strained out of the milk. 2 eggs, beaten very light. A pinch of soda, dissolved in the milk. Pepper and salt to taste. Soak the crumbs in the boiling milk, stir in the batter, and beat very light. Let the mixture cool, while you mince the meat and whip the eggs. Stir in the meat first when the brea

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Galantine.

Galantine.

“A sort of glorified head-cheese—isn’t it?” said a blunt collegian at the height of his vacation-appetite, in passing his plate for a third reinforcement from the dish in front of his hostess. The phrase always recurs to me, when I taste or see a galantine, for this was the foreign name of the spicy relish aptly characterized by the youth. If spicy and appetizing, it is also a convenient stand-by for the lunch or supper-table, since it keeps well and pleases most people, even those who do not af

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Jellied Tongue.

Jellied Tongue.

1 large boiled tongue (cold). 2 ounces of gelatine dissolved in ½ pint of water. 1 tea-cup of browned veal gravy. 1 pint of liquor in which the tongue was boiled. 1 table-spoonful sugar. 1 table-spoonful burnt sugar for coloring. 3 table-spoonfuls of vinegar. 1 pint boiling water. Put together the gravy, liquor, sugar, vinegar and a table-spoonful of burnt sugar dissolved in cold water. Add the dissolved gelatine and mix well—then the boiling water, and strain through flannel. Cut the tongue in

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Game or Poultry in Savory Jelly.

Game or Poultry in Savory Jelly.

A knuckle of veal, weighing 2 pounds. 1 slice of lean ham. 1 shallot, minced. Sprig of thyme and one of parsley. 6 pepper-corns (white), and one teaspoonful salt. 3 pints of cold water. Boil all these together until the liquor is reduced to a pint, when strain without squeezing, and set to cool until next day. It should then be a firm jelly. Take off every particle of fat. 1 package Coxe’s gelatine, soaked in 1 cup cold water for 3 hours. 1 table-spoonful sugar. 2 table-spoonfuls strained lemon-

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A Tongue Jellied Whole.

A Tongue Jellied Whole.

Make the jelly and stock as in preceding receipt, leaving out the currant jelly, and coloring with a little burnt sugar, dissolved in cold water. This gives an amber tinge to the jelly. Should it not be clear after first straining, run it through the bag—a clean one—again. Trim a small tongue—boiled and perfectly cold—neatly, cutting away the root and paring it skilfully from tip to root with a sharp, thin-bladed knife. Wet an oblong mould (a baking-pan used for “brick” loaves of bread will do)

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GRAVY. ————————

GRAVY. ————————

“ Presiding over an establishment like this makes sad havoc with the features, my dear Miss Pecksniffs,” said Mrs. Todgers. “The gravy alone is enough to add twenty years to one’s age. The anxiety of that one item, my dears, keeps the mind continually upon the stretch.” Without following the worthy landlady further into the depths of her dissertation upon the fondness of commercial gentlemen for the “item,” I would answer a question addressed to me by a correspondent who “believes”—she is so kin

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Oyster Salad.

Oyster Salad.

1 quart oysters, cut—not chopped—into small pieces. 1 bunch celery, cut—not chopped—into small pieces. 2 hard-boiled eggs. 2 raw eggs, well whipped. 1 great spoonful salad oil. 1 teaspoonful powdered sugar. 1 small spoonful salt. 1 small spoonful pepper. 1 small spoonful made mustard. Half cup best cider vinegar. Drain the liquor well from the oysters and cut them with a sharp knife into dice. Cut the celery, which should be white and crisp, into pieces of corresponding size. Set them aside in s

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Cabbage Salad. (Very good.)

Cabbage Salad. (Very good.)

1 small firm head of cabbage—chopped or sliced fine. 1 cup of sweet milk, boiling hot. A little less than a cup of vinegar. 1 table-spoonful butter. 2 eggs, well beaten. 1 table-spoonful white sugar. 1 teaspoonful essence of celery. Pepper and salt to taste. Heat the milk and vinegar in separate vessels. When the vinegar boils, put in the butter, sugar and seasoning. Boil up once and stir in the chopped cabbage. Heat to scalding, but do not let it actually boil. To the hot milk add the eggs; coo

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Lobster Salad—without Oil.

Lobster Salad—without Oil.

1 fine lobster—boiled thoroughly, and carefully picked out. Cut into small pieces; put in a broad dish, and sprinkle with a teaspoonful of salt and one of pepper. Set aside in a cold place. 2 bunches of white crisp celery, also cut into small pieces. Toss up lightly with the lobster. 2 large table-spoonfuls of butter. 1½ large table-spoonfuls of flour or corn-starch. 1 pint boiling water. Stir the flour, previously wet, into the boiling water; let it boil two minutes and add the butter. Boil one

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Chicken Salad. (Excellent.)

Chicken Salad. (Excellent.)

2 full-grown chickens, boiled tender, and cold. 3 bunches of celery. 2 cups boiling water. 2 table-spoonfuls corn-starch, wet with cold water. 1 great spoonful fat, skimmed from liquor in which the fowls were boiled. 2 table-spoonfuls oil. 1 cup of vinegar. 2 teaspoonfuls made mustard. 3 raw eggs, whipped light. 3 hard-boiled eggs. 1 table-spoonful powdered sugar. 1 teaspoonful salt, or to taste. 1 teaspoonful pepper. 1 teaspoonful Worcestershire sauce. Remove from the chicken every bit of fat a

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Cream Dressing for Salad.

Cream Dressing for Salad.

1 cup sweet cream. It must be perfectly fresh. 1 table-spoonful corn-starch, or very fine flour. Whites of two eggs, beaten stiff. 3 table-spoonfuls vinegar. 2 table-spoonfuls best salad-oil. 2 tea-spoonfuls powdered sugar. 1 teaspoonful (scant) of salt. ½ teaspoonful pepper. 1 teaspoonful made mustard. Heat the cream in a farina-kettle almost to boiling; then stir in the flour, previously wet with cold milk. Boil for two minutes, stirring all the time; add the sugar, and take from the fire. Whe

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Golden Salad-dressing.

Golden Salad-dressing.

4 hard-boiled eggs. 3 table-spoonfuls of best salad oil. 4 table-spoonfuls vinegar. Yolks of 2 eggs, well beaten. 1 teaspoonful powdered sugar. 1 teaspoonful essence of celery. 1 saltspoonful of salt. 1 saltspoonful pepper. 1 teaspoonful made mustard. Rub the boiled yolks to a powder; add sugar, mustard, salt, pepper. Work up well with the oil; put in gradually. Beat hard; stir in the vinegar, and strain out all lumps, rubbing or squeezing the mixture to get the full strength. Put over the fire

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Potato Salad Dressing.

Potato Salad Dressing.

2 large boiled potatoes. 1 teaspoonful powdered sugar. 1 table-spoonful oil. 1 saltspoonful made mustard. 1 saltspoonful salt, and same of pepper. 1 teaspoonful Harvey’s sauce. 1 egg, beaten light—white and yolk separate. 3 table-spoonfuls vinegar. Boil the potatoes until mealy, drain every drop of water from them; let them dry on the range for an instant, and beat up (not mash) them with a fork, tossing them into lightness and dryness. When fine and dry, beat in the salt, oil, and egg; the yolk

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Toasted Cheese.

Toasted Cheese.

½ pound cheese—dry—grated. 1 table-spoonful butter. 1 teaspoonful made mustard. A pinch of cayenne pepper. 1 table-spoonful very fine, stale bread-crumbs—soaked in cream. Rounds or slices of thin toast, from which the crust has been pared. Rub the bottom of a heated frying-pan with a cut onion, then with butter. Put the cheese into it, stirring fast to prevent burning. When it has melted, put in the butter, the mustard, pepper; lastly the bread-crumbs, which have been previously soaked in cream,

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Cheese Toasted with Eggs.

Cheese Toasted with Eggs.

½ pound good English cheese. 3 eggs, beaten light. 3 table-spoonfuls bread-crumbs, soaked in cream. 1 table-spoonful of mustard. Salt and pepper to taste. A little minced parsley. Slices of delicate toast. 3 table-spoonfuls butter—melted, but not hot. Beat the soaked crumb into the eggs; the butter; seasoning; lastly, the cheese. Beat very light; spread smoothly on the toast and brown quickly upon the upper grating of the oven. Be sure the bars are perfectly clean....

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Cheese with Macaroni.

Cheese with Macaroni.

½ pound macaroni. ½ cup cream. 1½ table-spoonfuls butter. Pepper, salt and parsley. 1 egg, beaten well, and 1 table-spoonful flour. 4 table-spoonfuls grated cheese, and a little crumbed bread. Break the macaroni into inch lengths; boil in water slightly salted; drain perfectly dry in a cullender. Take out two table-spoonfuls of cream, and put the rest into a farina-kettle or saucepan, set within another of boiling water. When it is scalding hot, salt to taste; add half a table-spoonful of butter

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Cheese Fingers.

Cheese Fingers.

Some good pie pastry, “left over” from pie-making. 3 or 4 table-spoonfuls best English cheese, dry and old—grated. A little salt and pepper. 1 raw egg. Roll the paste out thin; cut into strips about four inches long and less than half as wide. Strew each with grated cheese, season with pepper and salt, double the paste upon it lengthwise, pinch the edges, and when all are ready, bake in a quick oven. Wash over with beaten egg just before taking them up, and sift a little powdered cheese upon the

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Cheese Biscuits.

Cheese Biscuits.

Some pie-paste. Grated cheese. 1 beaten egg. Pepper and salt. Cayenne pepper, if you like. Roll out the pastry thin; strew grated cheese, seasoned, over the whole sheet and roll it up tightly. Roll out again, even thinner than before; strew the rest of the cheese; roll up and set in a cold place, half an hour, until crisp. Roll again into a sheet, cut into squares or triangles with a cake-cutter, or your jagging-iron; prick with a fork, and bake very quickly in a hot oven. Brush with beaten egg

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Cheese fondu. (Delicious.)

Cheese fondu. (Delicious.)

1 cup bread-crumbs—very dry and fine. 2 scant cups of milk—rich and fresh, or it will curdle. ½ pound dry old cheese, grated. 3 eggs—whipped very light. 1 small table-spoonful melted butter. Pepper and salt. A pinch of soda, dissolved in hot water and stirred into the milk. Soak the crumbs in the milk; beat into these the eggs, the butter, seasoning, lastly the cheese. Butter a neat baking-dish; pour the fondu into it, strew dry bread-crumbs on the top, and bake in a rather quick oven until deli

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Cream Cheese. (No. 1.)

Cream Cheese. (No. 1.)

3 pints of cream, with a teaspoonful of salt put in after it sours. An empty salt-box, and ¼ yard of very stout, coarse lace. Knock top and bottom out of one of the small boxes used for holding table-salt, and cleanse the broad and the narrow rims remaining, thoroughly. When dry, fit over the bottom of the box itself a piece of new strong net lace, or mosquito-netting. Fasten it in place by pressing down over it the rim of the top. The net should be drawn tightly and smoothly. Tack both rim and

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Cream Cheese. (No. 2.)

Cream Cheese. (No. 2.)

Make cottage cheese as directed in “Common Sense in the Household,” page 268, or, what is easier, buy two or three “pats” of the same from some honest countrywoman in the market. To each little cheese allow a table-spoonful of melted butter, and three or four of good sweet cream, with a little salt and pepper. Work in the butter first with a silver spoon, and very thoroughly, then the cream, until all is light and smooth. Make into neat rolls, or shape into miniature cheeses upon a plate; print

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Cheese Patés.

Cheese Patés.

Rounds of bread, cut and fried as for Swiss patés. 5 table-spoonfuls grated cheese. ½ cup hot water. 2 eggs, yolks only. Pepper and salt. Handful bread-crumbs. 1 table-spoonful of butter. Put the water on the fire, and, when it boils, stir in the butter and seasoning, the cheese, and, when this is melted, the eggs. Heat together one minute; put in the bread-crumbs and pour a good spoonful of the mixture into each of the cavities left in the rounds of fried bread. Brown very quickly in the oven,

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Cheese Sandwiches.

Cheese Sandwiches.

¼ pound good English cheese—grated. 3 eggs, boiled hard—use the yolks only. 1 table-spoonful melted butter. Thin slices of buttered bread. Pepper and salt. Rub the yolks to a smooth paste with the butter, season, and work in the cheese. Spread the bread, and fold upon the mixture....

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Ramakins.

Ramakins.

3 table-spoonfuls grated cheese. 2 eggs, beaten light. 1 teaspoonful anchovy sauce. Pepper—cayenne is best. 1 teaspoonful flour, wet with cream. Rounds of lightly-toasted bread. Beat the butter and seasoning in with the eggs; then the cheese; lastly the flour; working until the mixture is of creamy lightness. Spread thickly upon the bread, and brown quickly. This is a Dutch compound, but eatable despite the odd name....

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Cheese Pudding.

Cheese Pudding.

½ pound dry cheese, grated fine. 1 cup dry bread-crumbs. 4 eggs, well beaten. 1 cup minced meat—one-third ham—two-thirds fowl. 1 cup milk and one of good gravy—veal or fowl. 1 teaspoonful butter, and a pinch of soda in the milk. Season with pepper and a very little salt. Stir the milk into the beaten eggs, then the bread-crumbs, seasoning, meat, lastly, the cheese. Beat up well, but not too long, else the milk may, in spite of the soda, curdle. Butter a mould; pour in the pudding, cover, and boi

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Potatoes à la Lyonnaise.

Potatoes à la Lyonnaise.

12 potatoes, parboiled , and when cold, sliced, or cut into dice. 1 onion, chopped. Butter or dripping for frying. Chopped parsley, pepper and salt. Heat the butter in a frying-pan; put in the onion; fry one minute; then the potatoes. Stir briskly and fry slowly five minutes. There should be butter enough to keep them from sticking to the bottom of the pan; and they should not brown. Add the seasoning just before you take them up. Drain perfectly dry by shaking them to and fro in a heated cullen

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Stewed Potatoes.

Stewed Potatoes.

12 fine potatoes. 1 egg, beaten light. 1 great spoonful of butter. 1 table-spoonful flour, wet with cold milk. 1 cup of milk. Chopped parsley, salt and pepper. Peel and lay the potatoes in cold water for half an hour. Then slice or cut into dice into more cold water, just enough to cover them. Boil gently in this until tender; but not until they are a paste. Drain off nearly all the water; put pepper, salt, and the milk in with the potatoes left in the saucepan, and heat again to boiling before

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Fried Potatoes.

Fried Potatoes.

12 potatoes. Butter or dripping for frying. Salt to taste. Peel the potatoes; cut from end to end in even strips, by first halving, then quartering each; cutting into eighths, and if the potato be large, into sixteenths. The more regular the shape and uniform the size the better the dish will look. Lay these in cold—ice-water if you have it—for at least half an hour; then upon a dry cloth, covering with another and patting the upper gently to dry each piece. The butter or dripping should be boil

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Scalloped Potatoes.

Scalloped Potatoes.

3 cups mashed potatoes. 3 table-spoonfuls cream. 2 table-spoonfuls butter. Salt and pepper. Yolks of four hard-boiled eggs. 1 raw egg, beaten well. Handful dry, fine bread-crumbs. Beat up the potatoes while hot, with the cream, butter and raw egg, seasoning well. Put a layer in the bottom of a buttered baking-dish; cover this with thin slices of yolk, salt and pepper; then another layer of potato, and so on, until all the materials are used up. The top layer should be potato. Strew bread-crumbs

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Potatoes à l’Italienne. (Extremely nice.)

Potatoes à l’Italienne. (Extremely nice.)

Enough mealy potatoes to make a good dish, boiled dry. 2 table-spoonfuls of cream. 1 table-spoonful of butter. Salt and pepper. 2 eggs, yolks and whites beaten separately. Whip up the potatoes, while hot, with a silver fork, instead of using the potato-beetle. This is, by the way, a much better method of mashing potato than that usually adopted. The potato is dried of all superfluous moisture, made whiter and lighter than by pounding. When it is fine and mealy, beat in the cream, the butter, sal

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Potatoes à la Duchesse.

Potatoes à la Duchesse.

When you cook potatoes à l’Italienne prepare more than will be needed for one day. Cut the remnants, when perfectly cold, into squares or rounds with a cake-cutter, wet in cold water. Grease the bottom of a baking-pan and set these in it in rows, but not touching one another, and bake quickly, brushing them all over, except, of course, on the bottom, with beaten egg when they begin to brown. Lay a napkin, folded, upon a hot dish, and range these regularly upon it. They are very fine, and conside

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Potato Eggs.

Potato Eggs.

2 cups cold (or hot) mashed potato. ¾ cup of cold ham, minced very fine. 2 eggs, beaten light. 1 table-spoonful melted butter. 2 table-spoonfuls cream or rich milk. Pepper and salt, and dripping for frying. 1 cup good gravy. Work the butter into the potato, the cream, seasoning, and, when the mixture is free from lumps, the beaten eggs. Beat all up light before the ham goes in. Flour your hands; make this paste into egg-shaped balls; roll these in flour and fry in good dripping; turning them car

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LUNCHEON. ————————

LUNCHEON. ————————

A young friend of mine who had not long been a wife and housekeeper, on returning from a morning drive, one day, was met at the door by the intelligence that her widower brother, who was a member of her family, had brought three gentlemen home with him to dinner. Her husband had not yet come in, and although not naturally nervous, she repaired forthwith, and in some trepidation, to the kitchen, to see for herself that the early dinner, which was then customary in the household, because more conv

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Fried Egg Plant.

Fried Egg Plant.

1 fine egg-plant. 2 eggs. ½ cup milk. A little salt. Flour for thin batter, and lard, or dripping, for frying. Slice and pare the egg-plant, and lay in salt-and-water one hour. Wipe perfectly dry, make a batter as directed above, dip each piece in it, and fry to a fine brown. Drain dry, and serve on hot, flat dish....

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Mock Fried Oysters.

Mock Fried Oysters.

1 bunch oyster-plant, or salsify. 2 eggs—well beaten. Flour for thin batter, and lard or dripping for frying. Pepper and salt. Wash, scrape and grate the salsify, and stir into the batter, beating hard at the last. It should be about as thick as fritter batter. Season, and drop, by the spoonful, into the hot fat. Try a little, at first, to see if batter and fat are right. As fast as they are fried, throw into a hot cullender, set over a bowl in the oven. Send to table dry and hot. They are delic

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Mock Stewed Oysters.

Mock Stewed Oysters.

1 bunch oyster-plant. 4 table-spoonfuls butter. A little flour or corn-starch. Vinegar-and-water for boiling. Pepper and salt. ½ cup milk. Wash and scrape the oyster-plant very carefully; drop into weak vinegar-and-water, bring quickly to a boil, and cook ten minutes; turn off the vinegar-water; rinse the salsify in boiling water; throw this out, and cover with more from the tea-kettle. Stew gently ten minutes longer; add pepper and salt and two table-spoonfuls butter. Stew in this until tender.

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Fritters of Canned Corn.

Fritters of Canned Corn.

1 can sweet corn, drained in a cullender. 3 eggs—very light. 1 cup of milk. 1 table-spoonful butter. Flour for thin batter. Dripping for frying. A pinch of soda. Beat up the batter well, stir in the corn and drop the mixture in spoonfuls into the boiling fat. Drain off all the grease in a cullender. You may fry on the griddle as you would cakes....

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Devilled Tomatoes.

Devilled Tomatoes.

Fine, firm tomatoes—about a quart. 3 hard-boiled eggs—the yolks only. 3 table-spoonfuls melted butter. 3 table-spoonfuls vinegar. 2 raw eggs, whipped light. 1 teaspoonful powdered sugar. 1 saltspoonful salt. 1 teaspoonful made mustard. A good pinch of cayenne pepper. Pound the boiled yolks; rub in the butter and seasoning. Beat light, add the vinegar, and heat almost to a boil. Stir in the beaten egg until the mixture begins to thicken. Set in hot water while you cut the tomatoes in slices nearl

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Baked Tomatoes.

Baked Tomatoes.

1 quart fine smooth tomatoes. The “Trophy,” if you can get them. 1 cup bread-crumbs. 1 small onion, minced fine. 1 teaspoonful white sugar. 1 table-spoonful butter—melted. Cayenne and salt. ½ cup good broth. Cut a piece from the top of each tomato. With a teaspoon take out the inside, leaving a hollow shell. Chop the pulp fine, mix with the crumbs, butter, sugar, pepper, salt and onion. Fill the cavities of the tomatoes with this stuffing; replace the tops; pack them in a baking-dish and fill th

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Corn Cake.

Corn Cake.

3 eggs, whipped light, yolks and whites separately. 2 cups sour, or buttermilk. 3 table-spoonfuls melted butter. 1 teaspoonful soda, dissolved in boiling water. 1 table-spoonful white sugar. 1 small teaspoonful of salt. Corn-meal enough to make a rather thin batter. Bake in a shallow pan, or in small tins 30 minutes in a hot oven....

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Adirondack Corn-Bread.

Adirondack Corn-Bread.

5 great spoonfuls Indian meal. 3 great spoonfuls wheat flour. 5 eggs, well-beaten—whites and yolks separately. 1 small teacupful melted butter. 1 teaspoonful soda, dissolved in hot water. 2 teaspoonfuls cream tartar, sifted into the flour. 1 pint milk, or enough to make batter about the consistency of pound-cake. Melt, but do not heat the butter; add to the milk and beaten yolks; next, the soda; then, the meal, alternately with the whites; then, the sugar, lastly the flour, through which the cre

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Loaf Corn-Bread. (Excellent.)

Loaf Corn-Bread. (Excellent.)

2 heaping cups white Indian meal. 1 heaping cup flour. 3 eggs—whites and yolks beaten separately. 2½ cups of milk. 1 large table-spoonful of butter—melted, but not hot. 1 large table-spoonful white sugar. 1 teaspoonful soda, dissolved in hot water. 2 teaspoonfuls cream-tartar, sifted with the flour, and added the last thing. 1 teaspoonful of salt. Bake steadily, but not too fast, in a well-greased mould. Turn out, when done, upon a plate, and eat at once, cutting it into slices as you would cake

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Corn-Meal Muffins. (Raised.)

Corn-Meal Muffins. (Raised.)

3 cups white Indian meal. 3 table-spoonfuls yeast. 1 cup flour. 1 quart scalding milk. 3 eggs, beaten to a froth, yolks and whites apart. 1 table-spoonful white sugar. 1 table-spoonful lard. 1 table-spoonful butter. 1 teaspoonful salt. Pour the milk boiling hot upon the meal; stir well and leave until nearly cold. Then beat in gradually the yeast, sugar and flour, and set in a moderately warm place. It should be light enough in five or six hours. Melt, without overheating, the butter and lard; s

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Corn-Meal Muffins. (Quick.)

Corn-Meal Muffins. (Quick.)

2 cups Indian meal. 1 cup flour. 3 eggs, beaten very light. 3 cups milk. 2 table-spoonfuls melted butter. 1 table-spoonful white sugar. 1 teaspoonful soda, dissolved in hot water. 2 teaspoonfuls cream tartar, sifted with flour. Mix quickly, beating all the ingredients well together; pour into greased muffin-rings, or, better still, into the small round or oval iron pans, now sold for baking corn-bread. Bake in a brisk oven, and send directly to table. All kinds of corn-bread are spoiled if allow

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Chrissie’s Corn-Bread.

Chrissie’s Corn-Bread.

1 cup white corn-meal. 1 cup flour. ½ cup white sugar. 1 cup cream and 1 egg, or 1 cup half-milk, half-cream, and 2 eggs. 2 teaspoonfuls cream tartar, sifted in the flour. 1 saltspoonful salt. Bake in two loaves, or several small tins....

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Southern Batter-Bread or Egg-Bread.

Southern Batter-Bread or Egg-Bread.

2 cups white Indian meal. 1 cup cold boiled rice. 3 eggs, well beaten. 1 table-spoonful melted butter. 2½ cups milk, or enough for soft batter. 1 teaspoonful of salt. A pinch of soda. Stir the beaten eggs into the milk; the meal, salt, butter, last of all the rice. Beat up well from the bottom for two or three minutes, and bake quickly in a round, shallow pan....

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Batter Bread. (No. 2.)

Batter Bread. (No. 2.)

2 cups Indian meal. 3½ cups milk. 2 eggs, well beaten. 1 small cup stale, fine bread-crumbs. 1 teaspoonful salt. 1 table-spoonful melted lard. ½ teaspoonful soda, dissolved in hot water, and mixed with the milk. 1 teaspoonful cream tartar. Soak the bread-crumbs in the milk, and rub to a smooth paste. Into this stir the beaten eggs, the lard, the salt, and finally the meal, into which the cream tartar has been sifted. Bake in shallow pans in a hot oven....

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Boiled Mush, to be Eaten with Milk.

Boiled Mush, to be Eaten with Milk.

1 quart boiling water. 2 cups Indian meal. 2 table-spoonfuls flour. 1 teaspoonful salt. Wet up meal and flour in a little cold water. Stir them into the hot water, which should be actually boiling on the fire when they go in. Boil at least half an hour, slowly, stirring deeply every few minutes, and constantly toward the last. Send to table in a deep dish, but not covered, or the steam will render it clammy. Eat in saucers, with cream or milk poured over it....

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Oatmeal Porridge (for breakfast).

Oatmeal Porridge (for breakfast).

2 scant cups best Scotch or Irish oatmeal, previously soaked over night in enough cold water to cover it well. Salt to taste. Stir the oatmeal into the water while boiling, and let it boil steadily, stirring up frequently from the bottom, for at least three-quarters of an hour. Send to table in an uncovered deep dish, to be eaten with cream, and, if you like, with powdered sugar. This is a wholesome and pleasant article of food. If you give it a place upon your regular bill of fare, you would do

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Oatmeal Gruel (For Invalids).

Oatmeal Gruel (For Invalids).

2 cups Irish or Scotch oatmeal. 2 quarts water. 1 teaspoonful salt. Set the oatmeal to soak over night in half the water. In the morning strain through a coarse tartelane bag, pressing through all the farinaceous matter that will go. Add the rest of the water with the salt, and boil down until it begins to thicken perceptibly. Let it cool enough to become almost a jelly, and eat with powdered sugar and cream. It is very good for others besides invalids....

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Milk Porridge. (Very nice.)

Milk Porridge. (Very nice.)

2 cups best oatmeal. 2 cups water. 2 cups milk. Soak the oatmeal over night in the water; strain in the morning, and boil the water half an hour. Put in the milk with a little salt, boil up well and serve. Eat warm, with or without powdered sugar....

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Tea Rolls.

Tea Rolls.

1 quart of flour. 2 eggs. 1 table-spoonful butter, melted. 2 great spoonfuls yeast. Enough milk to work into a soft dough. 1 saltspoonful salt. 1 teaspoonful white sugar. Rub the butter into the sifted flour. Beat the eggs well with a cup of milk, and work into the flour, adding more milk, if necessary, to make the dough of right consistency. Stir the sugar into the yeast, and work this into the dough with a wooden spoon, until all the ingredients are thoroughly incorporated. Do not knead it wit

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French Rolls.

French Rolls.

1 pint of milk. 2 eggs. 4 table-spoonfuls of yeast. 3 table-spoonfuls of butter. 1 teaspoonful of salt. 3 pints of flour, or enough to work into a soft dough. 1 table-spoonful of white sugar. Warm the milk slightly, and add to it the beaten eggs and salt. Rub the butter into the flour quickly and lightly, until it is like yellow powder. Work into this gradually, with a wooden spoon, the milk and eggs, then the yeast. Knead well, and let it rise for three hours, or until the dough is light and be

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Plain light Rolls.

Plain light Rolls.

1 quart of flour. 1 heaping table-spoonful butter or lard. 3 large table-spoonfuls yeast. 1 cup of warm milk. Salt to taste. Rub the butter and flour together; add milk and yeast. Knead well; let it rise until light; make into rolls; let these stand in a warm place half an hour, and bake in a steady oven....

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Rice Crumpets.

Rice Crumpets.

2 cups of milk. 4 table-spoonfuls yeast. 1 table-spoonful white sugar. 2 table-spoonfuls melted butter. Nearly a cup of well-boiled rice. 4 cups flour, or enough to make good batter. Salt to taste. ¼ teaspoonful of soda added just before baking. Beat the ingredients well together; set to rise for six hours, or until very light. Put into muffin-tins (having stirred in the soda, dissolved in a little hot water), let them stand fifteen minutes, and bake quickly. Eat hot....

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Hominy Crumpets

Hominy Crumpets

Are made as above, substituting boiled hominy (or samp) for the rice....

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All-day Rolls.

All-day Rolls.

1 quart flour. 1 cup scalded milk, not boiled. 2 table-spoonfuls yeast. 1 table-spoonful white sugar. 1 table-spoonful butter. A very little salt. Let the milk cool, mix with yeast, sugar, and one cup of flour. Put the rest of the flour into a bowl, make a well in the middle, pour in the mixture, and set aside in a moderately warm place until next day. In the morning melt the butter, and add to the sponge; work all together well, and let the dough rise six hours, at least. Make into oblong rolls

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Unity Loaf.

Unity Loaf.

1 quart flour. 1 pint milk. 1 tablespoonful butter, melted. 1 egg. 1 saltspoonful salt. 1 table-spoonful white sugar. 1 teaspoonful soda, dissolved in hot water. 1 dessertspoonful (equal to 2 teaspoonfuls) cream tartar, sifted in the flour. Mix the beaten egg with the milk, then the butter, sugar, salt and soda; next, the flour. Beat well, and bake in buttered cake-mould. The oven should be quite hot, and very steady. Turn out, and cut in slices at table. Eat hot. A simple, easy and excellent br

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Quick Loaf.

Quick Loaf.

3 cups flour. 1 cup milk. 2 table-spoonfuls white sugar. 2 eggs, thoroughly beaten. 1 table-spoonful butter—a liberal one. 1 teaspoonful soda, dissolved in hot water. 2 teaspoonfuls cream tartar, sifted in flour. 1 saltspoonful salt. Beat well, but quickly together, and bake in well-greased mould. One with a cylinder in the middle is best. Test with a straw to see when it is done; turn out upon a plate, and cut hot at table into slices....

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Excellent Muffins.

Excellent Muffins.

3 cups milk. 1 table-spoonful melted butter. 2 eggs—beaten stiff. 3 table-spoonfuls good yeast. 1 table-spoonful white sugar. 1 teaspoonful salt, and ¼ teaspoonful soda. Flour to make a pretty stiff batter. Make all the ingredients except the eggs, into a sponge, and set to rise over night. Half an hour before breakfast, add the eggs and the soda (dissolved in hot water); beat all together hard; put into muffin-rings; let them stand on the hearth ten minutes, and bake about twenty in a brisk ove

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Brown Biscuit.

Brown Biscuit.

2 cups Graham flour. 1 cup white flour. 1 cup milk. 2 table-spoonfuls brown sugar. 4 table-spoonfuls home-made yeast, or half as much brewer’s. 1 great spoonful melted butter. 1 teaspoonful salt. ½ teaspoonful soda, dissolved in hot water. Set a dough made of all the ingredients except the butter and soda, to rise over night. In the morning, add these; knead quickly, roll into a sheet half an inch thick, cut with a cake-cutter; range in the baking-pan. When it is full, set on the warm hearth ten

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Minute Biscuit, (brown.)

Minute Biscuit, (brown.)

2 cups Graham flour. 1 cup white flour. 2 table-spoonfuls mixed butter and lard. 1 table-spoonful light-brown sugar. 3 cups milk, or enough for soft dough. 1 teaspoonful soda, dissolved in hot water. 2 teaspoonfuls cream tartar, sifted in flour. 1 teaspoonful salt. Chop the shortening into the flour; add sugar and salt, at last the milk in which the soda has been put. Roll out, with as little handling as may be, into a rather thick sheet. Cut into round cakes; prick with a fork, and bake immedia

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Graham Gems. (No. 1.)

Graham Gems. (No. 1.)

1 quart water. 1 cup molasses. 1 yeast-cake, or 4 table-spoonfuls best yeast. 1 saltspoonful salt. Flour to make thick batter. When light, bake in hot “gem” pans, or iron muffin-rings, in a very quick oven. Break open and eat hot....

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Graham Gems. (No. 2.)

Graham Gems. (No. 2.)

1 quart of milk. 4 eggs. 1 saltspoonful salt, and 2 table-spoonfuls melted butter. Flour for tolerably thick batter, about the consistency of pound cake. Stir the eggs until whites and yolks are mixed, but do not whip them. The milk should be blood-warm when these are put into it. Add the flour, handful by handful, and when of the right consistency, the melted butter. Beat long and hard. Bake in greased iron pans—“gem” pans, as they are called—previously heated on the range. The oven can hardly

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Graham Gems. (No. 3.)

Graham Gems. (No. 3.)

3 eggs, beaten very light. 3 cups of milk—blood-warm. 3 cups flour, or enough to make good batter. 1 table-spoonful white sugar. 1 saltspoonful salt. 1 table-spoonful melted butter....

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Rusk. (No. 1.)

Rusk. (No. 1.)

1 quart flour. 3 cups milk, slightly warmed. 3 eggs—whites and yolks separate. ¾ cup of butter, rubbed with the sugar to a cream, and flavored with 1 saltspoonful nutmeg. 1 gill yeast. Make a sponge of milk, yeast, and enough flour for rather thick batter. Let it rise over night. In the morning add the rest of the flour. The dough should be quite soft. Work in the eggs, butter and sugar. Knead well, and set to rise where it will not “take cold.” When light, mould into rolls. Set close together i

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Susie’s Rusk. (No. 2.)

Susie’s Rusk. (No. 2.)

1 quart milk. ½ cup yeast. Flour for thick batter. Set a sponge with these ingredients. When it is very light, add,— 1 cup butter rubbed to a cream, with 2 cups powdered sugar. 3 eggs—well beaten. Flour to make soft dough. Knead briskly, and set to rise for four hours. Then make into rolls, and let these stand an hour longer, or until light and “puffy,” before baking. Glaze, just before drawing them from the oven, with a little cream and sugar. Rusk are best fresh....

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Soda Biscuit without Milk.

Soda Biscuit without Milk.

1 quart of flour. 2 heaping table-spoonfuls butter, chopped up in the flour. 2 cups cold water. 2 teaspoonfuls cream tartar, sifted thoroughly with the flour. 1 teaspoonful soda, dissolved in boiling water. A little salt. When flour, cream of tartar, salt and butter are well incorporated, stir the soda into the cold water, and mix the dough very quickly, handling as little as may be. It should be just stiff enough to roll out. Stiff soda biscuits are always failures. Roll half an inch thick with

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Cream Toast. (Very nice.)

Cream Toast. (Very nice.)

Slices of stale baker’s bread, from which the crust has been pared. 1 quart of milk. 3 table-spoonfuls of butter. Whites of 3 eggs, beaten stiff. Salt, and 2 table-spoonfuls best flour or corn-starch. Boiling water. Toast the bread to a golden brown. Burnt toast is detestable . Have on the range, or hearth, a shallow bowl or pudding-dish, more than half full of boiling water, in which a table-spoonful of butter has been melted. As each slice is toasted dip in this for a second, sprinkle lightly

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GRIDDLE CAKES. Sour Milk Cakes. (Good.)

GRIDDLE CAKES. Sour Milk Cakes. (Good.)

1 quart sour, or “loppered” milk. About 4 cups sifted flour. 2 teaspoonfuls soda, dissolved in boiling water. 3 table-spoonfuls molasses. Salt to taste. Mix the molasses with the milk. Put the flour into a deep bowl, mix the salt through it; make a hole in the middle, and pour in the milk, gradually stirring the flour down into it with a wooden spoon. The batter should not be too thick. When all the milk is in, beat until the mixture is free from lumps and very smooth. Add the soda-water, stir u

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Buttermilk Cakes.

Buttermilk Cakes.

3 cups buttermilk. 3 cups flour, or enough for good batter. 1 great spoonful melted butter. 1 table-spoonful brown sugar. 1 full teaspoonful soda, dissolved in hot water. Mix as directed in last receipt, and bake at once....

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Grandma’s Cakes.

Grandma’s Cakes.

1 quart loppered milk—if half cream, all the better. 1 table-spoonful molasses— not syrup. 2 eggs, beaten light. 1 good teaspoonful soda, dissolved in hot water. Flour for good batter. Begin with three even cups. Stir the molasses into the milk, then the eggs and salt. Make a hole in the flour, and mix as you would “sour milk cakes” (the last receipt but one). Beat in the soda at the last....

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Rice or Hominy Cakes.

Rice or Hominy Cakes.

1 quart milk. 2 cups soft-boiled rice or hominy. 3 eggs, beaten light. 1 great spoonful melted butter or lard. 1 table-spoonful white sugar. About one large cup of prepared flour—just enough to hold the mixture together. A little salt. Work the butter into the rice, then the sugar and salt;—the eggs, beating up very hard; lastly the milk and flour, alternately, until the batter is free from lumps of dry flour. These are wholesome and delicious, and not less so if the batter be made a little thic

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Corn-meal Flapjacks.

Corn-meal Flapjacks.

1 quart boiling milk. 2 cups Indian meal—white. That known as “corn-flour” is best. 1 scant cup flour. 1 table-spoonful butter. 1 table-spoonful brown sugar, or molasses. 1 teaspoonful soda, dissolved in a little hot milk. 1 teaspoonful salt. 2 eggs, whites and yolks beaten separately. Scald the meal over night with the hot milk. Put with this the butter and sugar. Cover and let it stand until morning. Add the yolks of the eggs, the salt and flour. If the batter has thickened up too much, thin w

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Rice Cakes.

Rice Cakes.

1 cup raw rice. 1 quart milk. 3 eggs—very light. ¼ cup rice-flour. 1 table-spoonful sugar, and same of butter. ¼ teaspoonful soda, dissolved in hot water. ½ teaspoonful cream of tartar. 1 teaspoonful salt. Soak the rice five or six hours (all night is not too long) in warm water enough to cover it. Then boil slowly in the same until it is very soft. While still warm—not hot, stir in the butter and sugar, the salt and milk. When cold, put in the eggs. Sift the cream of tartar into the rice-flour,

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Susie’s Flannel Cakes. (Without eggs.)

Susie’s Flannel Cakes. (Without eggs.)

2 cups white Indian meal. 2 quarts milk. ½ cup yeast. Flour for good batter. Boiling water. A little salt. Scald the meal with a pint or so of boiling water. While still warm stir in the milk, and strain through a cullender; then, add the flour, lastly the yeast. Cover and let the batter stand until morning. Salt, and if at all sour stir in a little soda. These cakes will make a pleasant variety with “buckwheats,” in the long winter season. They will be found very good—so good that one will hard

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Farina Griddle Cakes.

Farina Griddle Cakes.

4 table-spoonfuls farina. 1 quart milk. 2 eggs, well beaten. Enough prepared flour for good batter. Boiling water. Salt to taste. 1 table-spoonful melted butter. Scald the farina over night with a pint or more of boiling water, and let it stand until morning. Thin with the milk, beating it in gradually to avoid lumping. Next, the beaten eggs, the salt and butter. At last the flour stirred in with light, swift strokes. Do not get the batter too thick. Bake at once. If you have not prepared flour

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Graham Griddle Cakes.

Graham Griddle Cakes.

1 cup Indian meal scalded with a pint of boiling water. 1 quart of milk. ½ cup yeast. 1 cup cold water. 1 cup white flour. 1 cup Graham flour. 1 great spoonful molasses. 1 great spoonful butter or lard. ½ teaspoonful soda, dissolved in hot water. Salt to taste. Scald and strain the meal over night; thin with the milk, and make into a sponge with the Graham flour, molasses and yeast. In the morning, add salt, white flour, soda and butter, and stir in enough cold water to make batter of the right

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WHAT I KNOW ABOUT EGG-BEATERS. ————————

WHAT I KNOW ABOUT EGG-BEATERS. ————————

In no department of nice cookery are the effects of lax or hasty manipulation more sadly and frequently apparent than in such dishes as are dependent for excellence upon the lightness and smoothness of beaten eggs. Unless yolks are whipped to a thick cream, and whites to a froth that will stand alone, the texture of cake will be coarse, and if the loaf be not heavy or streaked, there will be a crude flavor about it that will betray the fault at once to the initiated. The same is emphatically tru

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WHIPPED CREAM. ————————

WHIPPED CREAM. ————————

This enters so largely into the composition of many of our most elegant desserts, that the mode of preparing it deserves more than a passing mention. The impression in which I confess that I shared, for a long time, that a “whip” was a tedious, and sometimes well-nigh impossible performance, will soon be done away with if one becomes the possessor of a really good syllabub charm. That which I have used with great satisfaction for a couple of years is a very simple affair—a tin cylinder with a pe

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Jelly Oranges.

Jelly Oranges.

12 fine deep-colored oranges. 1 package Coxe’s gelatine, dissolved in one cup cold water. 3 cups white sugar. Juice of the oranges, and grated rind of three. 2 cups boiling water. ¼ teaspoonful cinnamon. Soak the gelatine three hours in the cup of cold water. Cut from the top of each orange a round piece, leaving a hole just large enough to admit the bowl of a small spoon, or the handle of a larger. The smaller the orifice, the better your dish will look. Clean out every bit of the pulp very car

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Glacé Oranges.

Glacé Oranges.

Prepare precisely as in the preceding receipt, and after cutting the oranges in two, set them where they will freeze. In winter, a few hours out-of-doors will accomplish this. In summer pile them carefully within a freezer, and surround with ice and rock salt for six hours; draining off the water, and replenishing with ice and salt twice during the time. These are very refreshing in hot weather....

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Ribbon Jelly and Cream.

Ribbon Jelly and Cream.

1 package Coxe’s gelatine, soaked in 2 cups of cold water. 2 cups white sugar. 1 pint boiling water. Juice and half the grated rind of 1 lemon. 1 cup pale wine. ¼ teaspoonful cinnamon. Enough prepared cochineal or bright cranberry, or other fruit syrup to color half the jelly. 1 pint rich sweet cream whipped stiff with two table-spoonfuls powdered sugar, and a little vanilla. Soak the jelly four hours. Add to it the sugar and seasoning, including the lemon; pour in the boiling water, and stir un

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Easter Eggs. (Very pretty.)

Easter Eggs. (Very pretty.)

1 package Coxe’s gelatine, soaked four hours in one pint cold water. 2 heaping cups sugar. 3 large cups boiling milk. 2 table-spoonfuls grated chocolate—sweet, vanilla-flavored, if you can get it. 2 eggs, the yolks only. A little prepared cochineal, or bright-red syrup. Empty shells of 12 eggs, from which the contents have been drained through a hole in the small end. Essence bitter-almond, grated lemon-peel, and rose-water for flavoring. Put sugar and soaked gelatine into a bowl, and pour the b

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Turret Cream.

Turret Cream.

1 pint sweet, rich cream. 1 quart milk. 1 package Coxe’s gelatine. 1 heaping cup white sugar. 3 eggs, beaten light—whites and yolks separately. ½ pound crystallized fruit—cherries and peaches, or apricots. Vanilla flavoring. Juice of one lemon. Soak the gelatine in a cup of the milk four hours. Scald the remainder of the milk, add the sugar; when this is dissolved, the soaked gelatine. Stir over the fire until almost boiling hot; strain and divide into two equal portions. Return one to the fire,

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Naples Sponge.

Naples Sponge.

6 eggs. Use the yolks for custard. 1 quart of milk. 2 large cups sugar, and same quantity boiling water. 1 package gelatine soaked in 2 cups cold water. Juice of a lemon and half the grated rind. 1 stale sponge-cake cut into smooth slices of uniform size. 2 glasses sherry. Dissolve the soaked gelatine in the hot water. Add a cup of sugar and the lemon, and stir until the mixture is clear. Set aside in a shallow pan to cool. Meanwhile, make a custard of the milk, the yolks, and the other cup of s

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An Almond Charlotte.

An Almond Charlotte.

1 quart milk. 1 pint rich cream—whipped stiff. Whites of 3 eggs. 1 great cup white sugar—powdered. 1 pound sweet almonds, blanched and cold. Rose-water and essence of bitter almond for flavoring. 1 stale sponge-cake sliced. Icing for top of cake. 1 package gelatine soaked in a cupful of the milk. Heat the rest of the milk to boiling; put in the sugar and soaked gelatine. Heat again before adding the almond paste. This should be ready, before you begin the Charlotte. Blanch the almonds by putting

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Narcissus Blanc-Mange.

Narcissus Blanc-Mange.

1 quart milk. Less than a pint rich cream, whipped with a little powdered sugar. 1 package Cooper’s gelatine, soaked in 2 cups of cold water. Yolks of 4 eggs, beaten light. 2 cups white sugar. Vanilla and rose-water for flavoring. Heat the milk scalding hot, stir in the gelatine and sugar. When all are dissolved, beat in the yolks, and heat until they are cooked. Two minutes, after the custard becomes scalding hot, should suffice. Turn out into a broad dish to cool. When it stiffens around the e

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Tipsy Trifle.

Tipsy Trifle.

1 quart milk. 5 eggs, whites and yolks beaten separately. 1 stale sponge-cake. ½ pound macaroons. 1 cup sugar. Vanilla, or bitter-almond for flavoring. 1 cup sherry wine, and 1 cup jelly or jam. Make a custard of the milk, sugar and yolks, adding the latter when the milk almost boils, and stirring constantly until it begins to thicken. Flavor when cold. Slice your cake, and line the bottom of a glass dish with it. Wet with the wine, and cover with jam or jelly. A layer of macaroons over this mus

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Strawberry Trifle.

Strawberry Trifle.

This is made substantially as above—but the macaroons and wine are omitted, and the sponge-cake wet with sweet cream. Layers of ripe strawberries (cut in two, if the fruit is large), sprinkled with powdered sugar, are substituted for the jam; strawberry-juice, well sweetened, is whipped into the méringue on top, and this ornamented with ripe, scarlet berries. This is very nice....

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Créme du Thé. (Good.)

Créme du Thé. (Good.)

1 pint rich cream, whipped light. ½ package gelatine, soaked in 1 cup of milk. 1 large cup of strong mixed tea—the best quality. 1 cup white sugar. Whites of 2 eggs. Dissolve the soaked gelatine and sugar in the boiling tea, when you have strained the latter through fine muslin, and let it cool. Whip the cream and the whites of the eggs in separate vessels. When the gelatine is perfectly cold, beat it by degrees into the whites until it is a pretty firm froth. Then whip in the cream. Rinse a mou

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Créme du Café.

Créme du Café.

Is made precisely as is the créme du thé , but substituting a large cup of strong black coffee for the tea. It is even more popular than the tea-cream. It is a good plan to make both at the same time, one package of gelatine serving for all, and give your guests their choice of tea or coffee. If set to form in custard-cups and turned out upon a flat dish in alternate rows, they make a handsome show. The darker color of the coffee will distinguish it from the tea. A small pitcher of sweet cream s

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Créme du Chocolat.

Créme du Chocolat.

1 quart of milk. 1 pint of cream, whipped light. ½ package of gelatine, soaked in 1 cup of the milk. 2 eggs, yolks and whites beaten separately. 1 cup of sugar—powdered. 4 table-spoonfuls grated chocolate. Vanilla to taste. Scald the milk, and stir into it while still in the saucepan, the soaked gelatine and sugar. Heat up once, and when the gelatine is quite dissolved, strain. The chocolate should be wet up with cold water before it is put into the hot milk. Stir up thoroughly, return to the sa

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Chocolate Blanc-Mange.

Chocolate Blanc-Mange.

1 quart of milk. ½ package gelatine, dissolved in 1 cup cold water. 1 cup sugar. 3 great spoonfuls grated chocolate. Heat the milk; stir in sugar and soaked gelatine. Strain; add chocolate; boil ten minutes, stirring all the time. When nearly cold, beat for five minutes—hard with your “Dover” egg-beater, or until it begins to stiffen. Flavor; whip up once, and put into a wet mould. It will be firm in six or eight hours....

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Chocolate Blanc-Mange and Cream.

Chocolate Blanc-Mange and Cream.

Make the blanc-mange as directed in last receipt. Set it to form in a mould with a cylinder in centre. You can improvise one by stitching together a roll of stiff paper just the height of the pail or bowl in which you propose to mould your blanc-mange, and holding it firmly in the middle of this while you pour the mixture around it. The paper should be well buttered. Lay a book or other light weight on the cylinder to keep it erect. When the blanc-mange is turned out, slip out the paper, and fil

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Chocolate Custards (baked).

Chocolate Custards (baked).

1 quart of good milk. 6 eggs—yolks and whites separated. 1 cup sugar. 4 great spoonfuls grated chocolate. Vanilla flavoring. Scald the milk; stir in the chocolate and simmer two minutes, to dissolve, and incorporate it well with the milk. Beat up the yolks with the sugar and put into the hot mixture. Stir for one minute before seasoning and pouring into the cups, which should be set ready in a pan of boiling water. They should be half submerged, that the water may not bubble over the tops. Cook

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Chocolate Custards (boiled).

Chocolate Custards (boiled).

1 quart of milk. 6 eggs—whites and yolks separately beaten. 1 cup of sugar. 4 large spoonfuls grated chocolate. Vanilla to taste—a teaspoonful to the pint is a good rule. Scald the milk; stir in sugar and chocolate. Boil gently five minutes, and add the yolks. Cook five minutes more, or until it begins to thicken up well, stirring all the time. When nearly cold beat in the flavoring, and whisk all briskly for a minute before pouring into the custard cups. Whip up the whites with a little powdere

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Rockwork.

Rockwork.

6 eggs. 1 cup powdered sugar. Vanilla flavoring. Sweeten the milk slightly and set it over the fire in a rather wide-mouthed saucepan. Beat the whites of the eggs to a very stiff froth with a table-spoonful or so of the sugar. When the milk boils, put in the froth, a table-spoonful at a time, turning each little heap as it is cooked on the lower side. Have only a few spoonfuls in at once, or they will run together. Take out the cooked froth care fully with a skimmer and lay on a sieve. When all

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An Ambushed Trifle.

An Ambushed Trifle.

A round stale sponge-cake. 1 pint milk. 1 teaspoonful corn-starch. 1 cup sweet jelly or jam. Crab-apple jelly is very nice. 3 eggs beaten light. A pinch of salt. Vanilla, lemon, or bitter almond flavoring. 2 table-spoonfuls powdered sugar. Cut the top from the cake in one piece and lay it aside. Scoop out the inside of the cake, leaving side walls and a bottom about an inch thick. Coat these well with the jelly. Scald the milk; beat the eggs with the sugar, and stir into this when it is almost b

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Orange Trifle.

Orange Trifle.

1 pint cream, whipped stiff. 3 eggs—yolks only. 1 cup of powdered sugar. ½ package Coxe’s gelatine, soaked in a cup of cold water. Juice of 2 sweet oranges. Grated rind of 1 orange. 1 cup boiling water. Stir the soaked gelatine in the boiling water. Mix the juice, rind and sugar together, and pour the hot liquid over them. Should the gelatine not dissolve readily, set all over the fire and stir until clear. Strain, and stir in the beaten yolks. Heat quickly within a vessel of boiling water, stir

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Apple Trifle.

Apple Trifle.

1 dozen tender pippins of fine flavor. 1 large cup of sugar, for custard—one—smaller—for apples. 1 scant quart rich milk. 4 eggs. Juice and half the grated peel of 1 lemon. 1 pint of cream, whipped up with a little powdered sugar. Slice the apples; put them in an earthenware or glass jar; cover lightly and set in a kettle of warm water. Bring to a boil, and cook gently until the apples are tender and clear. Beat to a pulp, sweeten with the smaller cup of sugar; add lemon-juice and rind, and put

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Lemon Trifle. (Delicious.)

Lemon Trifle. (Delicious.)

2 lemons—juice of both and grated rind of one. 1 cup sherry. 1 large cup of sugar. 1 pint cream well sweetened and whipped stiff. A little nutmeg. Strain the lemon-juice over the sugar and grated peel, and let them lie together two hours before adding the wine and nutmeg. Strain again and whip gradually into the frothed cream. Serve in jelly-glasses and send around cake with it. It should be eaten soon after it is made....

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Queen of Trifles.

Queen of Trifles.

½ lb. “lady fingers,” or square sponge-cakes. ½ lb. macaroons. ½ lb. sweet almonds blanched. ½ lb. crystallized fruit, chopped fine. 1 cup sweet jelly or jam. 1 glass of brandy. 1 glass of best sherry. Rose-water. 1 pint of cream, whipped. 1 pint of rich milk for custard. 4 eggs, whites and yolks separated. 1 table-spoonful corn-starch. 1 small cup sugar for custard. A little powdered sugar for whipped cream. Vanilla flavoring for custard. Put sponge-cakes at the bottom of a large glass dish; we

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Apple Snow. (No. 1.)

Apple Snow. (No. 1.)

6 fine pippins. 2 cups powdered sugar. 1 lemon—juice and half the grated peel. 1 pint of milk for custard. 4 eggs. Make a good custard of the milk, one cup of sugar and the yolks. Bake the apples, cores, skins and all, in a covered dish with a little water in the bottom to prevent burning. The apples should be so tender that a straw will pierce them. Take off the skins and scrape out the pulp. Mix in the sugar and lemon. Whip the whites of the eggs light, and beat in the pulp by degrees until ve

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Apple Snow. (No. 2.)

Apple Snow. (No. 2.)

½ lb. macaroons. 1 cup good custard. 4 fine pippins (raw). Whites of 4 eggs. ½ cup powdered sugar. Put the macaroons in the bottom of a glass dish, and cover with the custard before you make the snow. Whisk the eggs and sugar to a méringue before paring the apples. Peel and grate each directly into the frothed egg and sugar, and whip in quickly before touching the next. The pulp will better preserve its color if thus coated before the air can affect it. It is well for one person to hold the egg-

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Orange Snow.

Orange Snow.

4 large, sweet oranges. Juice of all and grated peel of one. Juice and half the grated peel of 1 lemon. 1 package of gelatine, soaked in cup of cold water. Whites of 4 eggs, whipped stiff. 1 cup—a large one—of powdered sugar. 1 pint boiling water. Mix the juice and peel of the fruit with the soaked gelatine; add the sugar; stir all up well and let them alone for an hour. Then pour on the boiling water, and stir until clear. Strain through a coarse cloth, pressing and wringing it hard. When quite

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Lemon Snow.

Lemon Snow.

3 lemons—if large—4 if small. Grated peel of two. 4 eggs—the whites only—whipped to standing froth. 1 package of gelatine soaked in 1 cup cold water. 1 pint boiling water. 1 glass sherry or white wine—a large glass. ½ teaspoonful nutmeg. 2 cups powdered sugar. Add to the soaked gelatine the juice of all the lemons, and peel of two, the sugar and spice, and let them stand together one hour. Then pour the boiling water over them. Stir until dissolved, and strain into a wide bowl. When nearly cold,

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Rice Snow.

Rice Snow.

5 table-spoonfuls rice flour. 1 quart of milk. 4 eggs—the whites only—whipped light. 1 large spoonful of butter. 1 cup powdered sugar. A pinch of cinnamon and same of nutmeg. Vanilla or other extract for flavoring. A little salt. Wet up the flour with cold water and add to the milk when the latter is scalding hot. Boil until it begins to thicken; put in the sugar and spice; simmer five minutes, stirring constantly, and turn into a bowl before beating in the butter. Let it get cold before flavori

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Summer Snow. (Extremely fine.)

Summer Snow. (Extremely fine.)

1 package Coxe’s gelatine, soaked in 1 cup cold water. 2 cups powdered sugar. Juice and peel of 1 lemon. Half a pine-apple, cut in small pieces. 2 cups boiling water. 1 glass best brandy. 2 glasses best sherry or white wine. A little nutmeg. 4 eggs—the whites only—whipped. Mix into the soaked gelatine the sugar, lemon, pine-apple, and nutmeg. Let them stand together two hours, when you have bruised the fruit with the back of a silver or wooden spoon and stirred all thoroughly. Pour over them, at

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Syllabub.

Syllabub.

1 quart rich cream. 4 eggs—the whites only. 1 glass white wine. 2 small cups powdered sugar. Flavor to taste. Whip half the sugar into the cream—the rest with the eggs. Mix these and add wine and flavoring at the last....

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Velvet Cream.

Velvet Cream.

1 pint best cream whipped very stiff. ½ package Coxe’s gelatine, soaked in 1 cup cold water. 3 glasses white wine. Juice of 1 large lemon. Bitter almond flavoring. 1 cup powdered sugar. Put sugar, lemon, soaked gelatine and wine into a bowl, cover closely to keep in the flavor of the wine and let them stand together one hour. Stir up well, and set the bowl (or jar), still covered, into a saucepan of boiling water for fifteen minutes, or until the gelatine is dissolved and the mixture clear. Stra

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Macaroon Basket.

Macaroon Basket.

1 lb. macaroons—almond or cocoanut, or “kisses.” 1 large cup white sugar. 1 table-spoonful dry gum arabic. ½ cup of water— boiling . Dissolve the gum arabic in the hot water thoroughly; then stir in the sugar. Boil gently until very thick. Set it, while using it, in a pan of boiling water to keep hot. Take a round tin pail (a fluted mould will not do so well), butter thickly on bottom and sides, dip the edges only of each macaroon in the hot candy and lay them in close rows on the bottom until i

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Jelly Custards.

Jelly Custards.

1 quart milk. 6 eggs—whites and yolks. 1 cup sugar. Flavoring to taste. Some red and yellow jelly—raspberry is good for one, orange jelly for the other. Make a custard of the eggs, milk and sugar; boil gently until it thickens well. Flavor when cold; fill your custard-glasses two-thirds full and heap up with the two kinds of jelly—the red upon some, the yellow on others....

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Apple Jelly. (Nice.)

Apple Jelly. (Nice.)

1 dozen well-flavored pippins. 2 cups powdered sugar. Juice of 2 lemons—grated peel of one. ½ package Coxe’s gelatine soaked in 1 cup of cold water. Pare, core and slice the apples, throwing each piece into cold water as it is cut, to preserve the color. Pack them in a glass or stoneware jar with just cold water enough to cover them; put on the top, loosely , that the steam may escape; set in a pot of warm water and bring to a boil. Cook until the apples are broken to pieces. Have ready in a bow

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Peach Jelly.

Peach Jelly.

Is made as you would apple, and with a few peach-kernels broken up and boiled with the fruit....

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Strawberry Jelly.

Strawberry Jelly.

1 quart strawberries. 1 large cup white sugar. Juice of 1 lemon. ⅔ package Coxe’s gelatine soaked in 1 cup cold water. 1 pint boiling water. Mash the strawberries to a pulp and strain them through coarse muslin. Mix the sugar and lemon-juice with the soaked gelatine; stir up well and pour over them the boiling water. Stir until clear. Strain through flannel bag; add the strawberry juice; strain again, without shaking or pressing the bag; wet a mould with cylinder in centre, in cold water; fill i

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Raspberry and Currant Jelly.

Raspberry and Currant Jelly.

1 quart currants. 1 quart red or Antwerp raspberries. 2 cups white sugar. 1 package gelatine soaked in 1 cup cold water. 1 cup boiling water. Whipped cream—made very sweet—for centre. Crush the fruit in a stoneware jar with a wooden beetle, and strain out every drop of the juice that will come away. Stir the sugar and soaked gelatine together; pour the boiling water over them; when clear, strain into the fruit-juice. Strain again through flannel bag; wet an “open” mould; fill with the jelly, and

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Lemon Jelly.

Lemon Jelly.

6 lemons—juice of all, and grated peel of two. 2 large cups sugar. 1 package Coxe’s gelatine, soaked in 2 cups cold water. 2 glasses pale sherry or white wine. 1 pint boiling water. Stir sugar, lemon-juice, peel, and soaked gelatine together, and cover for an hour. Pour the boiling water over them; stir until the gelatine is quite melted; strain; add the wine; strain again through close flannel bag, and pour into a wet mould....

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Orange Jelly.

Orange Jelly.

6 large deep-colored oranges—juice of all. Grated peel of one. 2 lemons, juice of both, and peel of one. 1 glass best brandy. 1 package gelatine, soaked in 2 cups of water. 2 cups sugar. Make as you would lemon jelly. In each of these receipts, should the fruit yield less than a large coffee-cup of juice, add more water, that the jelly may not be tough....

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Tutti Frutti Jelly. (Very good.)

Tutti Frutti Jelly. (Very good.)

1 package Coxe’s gelatine, soaked in 2 cups water. Juice and grated peel of 1 lemon. 1 fine orange, all the juice and half the peel. 1 glass best brandy. 1 glass white wine. 3 cups boiling water. ½ lb. crystallized cherries. ½ lb. crystallized apricots, peaches, etc., cut into shreds. ½ lb. sweet almonds, blanched by being thrown into boiling water, and skinned. Throw into cold water so soon as blanched, until you are ready to use them. 2 cups white sugar. Mix soaked gelatine, sugar, lemon and o

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Wine Jelly.

Wine Jelly.

1 package sparkling gelatine, soaked in 1 large cup of cold water. 2 cups white wine or pale sherry. 1 lemon—all the juice and half the peel. ½ teaspoonful bitter almond, or two peach-leaves. 2 cups white sugar. 1 pint boiling water. Put soaked gelatine, lemon, sugar, and flavoring extract together, and cover for half an hour. Then pour on boiling water, stir and strain. After adding the wine, strain again through flannel bag. Wet a mould and set in a cold place until the next day....

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Claret Jelly.

Claret Jelly.

1 package Coxe’s gelatine, soaked in large cup water. 2 cups sugar. 2 cups fine claret. 1 lemon—the juice only. A pinch of mace. Make as you would other wine jelly. It is most refreshing in summer....

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Note upon Jellies.

Note upon Jellies.

It must be borne in mind that the consistency of jelly depends much upon the weather. In warm or damp, it is sometimes difficult to make it either clear or firm. I have tried to guard against failure in the use of any of the foregoing receipts by setting down the minimum quantity of liquid that can be used without making the jellies too stiff. If made in clear, cold weather, there will be no risk in having the “large cup of cold water,” in which the gelatine is soaked, one-third larger than if t

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Rice Pudding with Fruit.

Rice Pudding with Fruit.

1 quart of new milk, or as fresh as you can get it. 1 cup raw rice. 4 eggs. 1 great spoonful of butter. 1 cup sugar, and same of fine bread-crumbs. ½ cup suet (powdered). ½ lb. raisins, seeded and chopped. ½ lb. currants, washed well and dried. ¼ lb. citron, minced fine. Soak the rice over night, or for five hours, in a little warm water. Boil until tender in one pint of the milk. Simmer gently, and do not stir it. Set the saucepan in hot water, and cook in that way to avoid burning, shaking up

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Almond Rice Pudding.

Almond Rice Pudding.

1 quart of milk. 1 cup raw rice. 5 eggs. 1 cup sugar. A little salt. A little grated lemon-peel—about one teaspoonful. ½ pound sweet almonds, blanched. Soak the rice in a very little water for four hours; put it into a farina-kettle; fill the outer kettle with hot water; pour a pint of milk over the rice, and simmer gently until it is tender, and each grain almost translucent. Beat the eggs and sugar together, add the other pint of milk, then the rice. Mix all well together, flavor with the lemo

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Southern Rice Pudding.

Southern Rice Pudding.

1 quart fresh, sweet milk. 1 cup raw rice. 2 table-spoonfuls butter. 1 cup sugar. 4 eggs, beaten light. Grated lemon-peel—about one teaspoonful. A pinch of cinnamon, and same of mace. Soak the rice in a cup of the milk for two hours. Turn into a farina-kettle; add the rest of the milk, and simmer until the rice is tender. Rub the butter and sugar to a cream. Beat up the eggs, and whisk this into them until the mixture is very light. Let the rice cool a little while you are doing this. Stir all t

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Rice Méringue.

Rice Méringue.

Make according to the above receipt, but when done, draw to the door of the oven, and cover with the following mixture: Whites of four eggs, whisked stiff. 1 large table-spoonful powdered sugar. Juice of 1 lemon. Spread quickly and evenly. Close the oven and bake three minutes more, or until it is very delicately browned....

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Rosie’s Rice Custard.

Rosie’s Rice Custard.

1 quart of milk. 3 eggs, well beaten. 4 table-spoonfuls sugar. 1 scant table-spoonful butter. A little salt. 1 small cup boiled rice. Boil the rice, and while still warm, drain, and stir into the milk. Beat the eggs; rub butter and sugar together, and add to them. Mix all up well, and bake in buttered dish half an hour in a pretty quick oven....

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Tapioca Custard Pudding.

Tapioca Custard Pudding.

1 cup tapioca, soaked over night in cold water enough to cover it. 1 quart of milk. 1 large cup powdered sugar. 5 eggs. Half the grated peel of one lemon. A very little salt. Make a custard of the yolks, sugar and milk. Warm the milk slightly in a farina-kettle before mixing with the other ingredients. Beat this custard into the soaked tapioca; salt; whisk the whites of the eggs to a standing froth, stir in swiftly and lightly; set the pudding-dish (well buttered) into a pan of boiling water, an

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English Tapioca Pudding.

English Tapioca Pudding.

1 cup tapioca. 3 pints fresh milk. 5 eggs. 2 table-spoonfuls butter. 1 cup sugar. ½ pound raisins, seeded and cut in half. Half the grated peel of 1 lemon. Soak the tapioca one hour in a pint of the milk; pour into a glass, or stone-ware jar; set in a pot of warm water and bring to a boil. When the tapioca is soft all through, turn out to cool somewhat, while you make the custard. Beat the eggs very light; rub butter and sugar together; mix all with the tapioca, the fruit last. Bake in buttered

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Arrowroot Pudding. (Cold.)

Arrowroot Pudding. (Cold.)

3 even table-spoonfuls arrowroot. 2 table-spoonfuls of sugar. 1 table-spoonful of butter. 3 cups rich new milk. ¼ pound crystallized peaches, chopped fine. Heat the milk scalding hot in a farina-kettle. Wet the arrowroot with cold milk, and stir into this. When it begins to thicken, add sugar and butter. Stir constantly for fifteen minutes. Turn out into a bowl, and when almost cold beat in the fruit. Wet a mould, put in the mixture, and set in a cold place until firm. Eat with powdered sugar an

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Arrowroot Pudding. (Hot.)

Arrowroot Pudding. (Hot.)

1 quart new milk. 1 table-spoonful butter. 4 table-spoonfuls sugar. 4 eggs, beaten light. A little nutmeg. Vanilla flavoring. Scald the milk; wet the arrowroot with cold milk, and pour the hot gradually upon it, stirring all the time. Beat the eggs very light, rub butter and sugar together; mix with the eggs; whisk hard for a minute before pouring the milk in with them. Flavor; put into a buttered mould. The water should be nearly boiling when it goes in, and boil steadily for one hour. If you h

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Sago Pudding.

Sago Pudding.

1 small cup of sago, soaked over night in cold water. 1 quart of milk. 5 eggs. 4 table-spoonfuls of sugar. A pinch of cinnamon, and same of nutmeg. 1 table-spoonful of butter. In the morning put the soaked sago into a farina-kettle, with one pint of milk; bring to a slow boil, and keep it on the fire until it is tender and clear, and has soaked up all the milk. Make a custard of the beaten eggs, the milk, the butter and sugar rubbed together, the spice, and when the sago is nearly cold, beat it

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Almond Corn-Starch Pudding.

Almond Corn-Starch Pudding.

1 quart of milk. 4 table-spoonfuls corn-starch. Yolks of five eggs, whites of two. ¼ pound sweet almonds—blanched. Rose-water, and bitter almond. ¾ cup powdered sugar. Scald the milk; wet the corn-starch to smooth paste with a little cold milk, and stir into the boiling milk. Cook until it begins to thicken well. Take from the fire and stir in the butter. Let it cool while you make the almond paste and the custard. The almonds should be blanched long enough beforehand to get perfectly cold befor

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Corn-Meal Fruit Pudding.

Corn-Meal Fruit Pudding.

3 pints of milk. 1 heaping cup white Indian meal. 1 cup flour. 4 eggs, well beaten. 1 cup white sugar. 2 table-spoonfuls butter, melted. ½ pound raisins, seeded, and cut in two. 1 teaspoonful, heaping, of salt. 1 teaspoonful mixed cinnamon and mace. 1 teaspoonful soda, wet up with boiling water. 2 teaspoonfuls cream of tartar, sifted in the flour. Scald a pint of the milk, and with it wet the meal. Stir it up well, and let it get almost, or quite cold. While cooling, beat in the flour wet with c

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Corn-Meal Pudding without Eggs.

Corn-Meal Pudding without Eggs.

2 cups Indian meal. 1 cup flour. 2 table-spoonfuls sugar (or molasses). 3 cups sour milk—if thick, all the better. 1 great spoonful melted butter. 1 teaspoonful—a full one—of soda. 1 teaspoonful of salt. ½ teaspoonful cinnamon. Put meal and flour together in a bowl, and mix them up well with the salt. Make a hole in the middle, and pour in the milk, stirring the meal, etc., down into it from the sides gradually. Beat until free from lumps. Put in butter, spice and sugar—the soda, dissolved in ho

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Hasty Pudding.

Hasty Pudding.

1 heaping cup of Indian meal. ½ cup flour. 1 quart boiling water. 1 pint milk. 1 table-spoonful butter. 1 teaspoonful salt. Wet up meal and flour with the milk and stir into the boiling water. Boil hard half an hour, stirring almost constantly from the bottom. Put in salt and butter, and simmer ten minutes longer. Turn into a deep, uncovered dish, and eat with sugar and cream, or sugar and butter with nutmeg. Our children like it....

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Rice-Flour Hasty Pudding.

Rice-Flour Hasty Pudding.

1 quart new milk. 3 table-spoonfuls rice-flour. Scald the milk and stir into it the rice flour, wet up with cold milk. Boil steadily, stirring all the while, for half an hour. Add salt and butter; let the pudding stand in hot water three minutes after you have ceased to stir, and turn out into deep, open dish. Eat with cream and sugar. N. B. Always boil hasty puddings and custards in a farina-kettle, or a pail set within a pot of hot water. It is the only safe method....

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Farina Pudding.

Farina Pudding.

Make according to last receipt, but boil three-quarters of an hour, and, ten minutes before taking it up, stir into it two eggs beaten light and thinned with three table-spoonfuls of milk. Cook slowly, and stir all the time, after these go in. To a quart of milk, use at least four table-spoonfuls of farina. A good dessert for children—and not to be despised by their elders....

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Susie’s Bread Pudding.

Susie’s Bread Pudding.

1 quart of milk. 4 eggs—the whites of 3 more for méringue . 2 cups very fine, dry bread-crumbs. 1 table-spoonful melted butter. 1 teacupful sugar. Juice and half the grated peel of 1 lemon. Beat eggs, sugar and butter together. Soak the crumbs in the milk and mix all well, beating very hard and rapidly. Season, and bake in greased baking-dish. When almost done, cover with a méringue made of the whites of three eggs and a little powdered sugar. Eat cold. It is very nice....

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Fruit Bread Pudding. (Very Fine.)

Fruit Bread Pudding. (Very Fine.)

1 quart of milk. 1 cup of sugar. 3 large cups very fine bread-crumbs. ½ cup suet—powdered. ½ pound raisins seeded and cut in two. 1 table-spoonful finely shred citron. ½ pound sultana raisins, washed well and dried. 1 teaspoonful soda, dissolved in hot water. 2 teaspoonfuls cream of tartar, stirred into the dry crumbs. A little salt, nutmeg and cinnamon. 3 eggs beaten light. Soak the bread-crumbs in the milk; next, beat in the whipped eggs and sugar; the suet and spice. Whip the batter very ligh

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Bread and Raisin Pudding.

Bread and Raisin Pudding.

1 quart milk. Enough slices of baker’s bread—stale—to fill your dish. Butter to spread the bread. 4 eggs. ½ cup of sugar. ¾ pound of raisins, seeded and each cut into three pieces. Butter the bread, each slice of which should be an inch thick, and entirely free from crust. Make a raw custard of eggs, sugar and milk. Butter a pudding-dish and put a layer of sliced bread at the bottom, fitted closely together and cut to fit the dish. Pour a little custard upon this, strew the cut raisins evenly ov

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Cherry Bread Pudding.

Cherry Bread Pudding.

Is very good made as above, substituting nice dried cherries—without stones—for the raisins. Both of these are more palatable than one would imagine from reading the receipts; are far more easily made, less expensive, and more digestible than the pie, “without which father wouldn’t think he could live.”...

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Willie’s Favorite. (Very good.)

Willie’s Favorite. (Very good.)

1 loaf stale baker’s bread. French bread, if you can get it. It must be white and light. ½ cup suet, powdered. ¼ pound citron, chopped very fine. ½ pound sweet almonds blanched and shaved thin. 5 large pippins, pared, cored and chopped. 1 cup cream and same of milk. A little salt, stirred into the cream. 1 cup of powdered sugar. Cut the bread into slices an inch thick, and pare off the crust. Cover the bottom of a buttered mould (with plain sides) with these, trimming them to fit the mould and t

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Steamed Bread Pudding.

Steamed Bread Pudding.

1 pint milk. 2 cups fine bread-crumbs. ½ pound suet powdered. ½ pound sultana raisins, picked, washed and dried. 3 eggs. 1 dessert-spoonful corn-starch. 1 tablespoonful sugar. A little salt. ½ pound macaroons or ratifias. Make a custard of milk, eggs and sugar; heat almost to a boil and stir in the corn-starch wet with milk. Cook one minute; take from the fire and pour, a little at a time, over the bread-crumbs; beating into a rather thick batter. Butter a mould thickly; line it with the macaroo

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Custard Bread Pudding. (Boiled.)

Custard Bread Pudding. (Boiled.)

2 cupfuls fine bread-crumbs—stale and dry. 1 quart of milk. 6 eggs—whites and yolks beaten separately. 1 table-spoonful rice flour. 1 teaspoonful salt, and ½ teaspoonful soda. Flavor to taste. Soak the bread-crumbs in the milk; put into a farina-kettle and heat almost to a boil. Stir in the rice-flour wet with cold milk; cook one minute; turn into a basin and beat hard several minutes. When almost cold, add the yolks of the eggs, the soda (dissolved in hot water) and the flavoring; finally, the

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Macaroni and Almond Pudding.

Macaroni and Almond Pudding.

½ pound best Italian macaroni, broken into inch lengths. 3 pints milk. 2 table-spoonfuls butter. 1 cup white sugar. 5 eggs. ½ pound sweet almonds, blanched and chopped. Rose-water and bitter almond flavoring. A little salt and nutmeg. Simmer the macaroni half an hour in a pint of the milk. Stir in the butter and salt. Cover the saucepan, and take from the fire, letting it stand covered while you make a custard of the rest of the milk, the eggs and sugar. Chop the almonds, adding rose-water to ke

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Plain Macaroni Pudding.

Plain Macaroni Pudding.

¼ pound macaroni, broken into pieces an inch long. 1 pint water. 1 table-spoonful butter. 1 large cup of milk. 2 table-spoonfuls powdered sugar. Grated peel of half a lemon. A little cinnamon and salt. Boil the macaroni slowly in the water, in one vessel set within another of hot water, until it is tender and has soaked up the water. Add the butter and salt. Let it stand covered five minutes without removing it from the range; put in the rest of the ingredients. Stir frequently, taking care not

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Essex Pudding.

Essex Pudding.

2 cups fine bread-crumbs. ¾ cup powdered suet. 2 table-spoonfuls sago, soaked over night in a little water. 5 eggs, beaten light. 1 cup of milk. 1 cup of sugar. 1 table-spoonful corn-starch, wet in cold milk. About ½ pound whole raisins, “plumped” by laying them in boiling water two minutes. A little salt. Set the sago over the fire in a farina-kettle with enough water to cover it, and let it cook gently until tender and nearly dry. Make a custard of the eggs, milk and sugar; add the crumbs, bea

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Boiled Apple Pudding.

Boiled Apple Pudding.

6 large juicy apples, pared, cored and chopped. 2 cups fine bread-crumbs. 1 cup powdered suet. Juice of 1 lemon, and half the peel. ½ teaspoonful of salt. 1 teaspoonful of soda dissolved in hot water. Mix all together with a wooden spoon, stirring until the ingredients are well incorporated into a damp mass. Put into a buttered mould, and boil three hours. Eat with a good, sweet sauce....

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Baked Apple Pudding.

Baked Apple Pudding.

6 or 7 fine juicy apples, pared and sliced. Slices of stale baker’s bread, buttered. ½ pound citron, shred thin. Grated peel of half a lemon, and a little cinnamon. 1 cup light, brown sugar. Cut the crust from the bread; butter it on both sides, and fit a layer in the bottom of a buttered mould. Lay sliced apple over this, sprinkle with citron; strew sugar and a little of the seasoning over all, and put the next layer of bread. The slices of bread should be not quite half an inch thick. Butter t

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Apple Batter Pudding.

Apple Batter Pudding.

6 or 8 fine juicy apples, pared and cored. 1 quart of milk. 10 table-spoonfuls of flour. 6 eggs, beaten very light. 1 table-spoonful butter—melted. 1 saltspoonful of salt. ½ teaspoonful soda. 1 teaspoonful cream of tartar. Set the apples closely together in the baking-dish; put in enough cold water to half cover them, and bake, closely covered, until the edges are clear, but not until they begin to break. Drain off the water, and let the fruit get cold before pouring over them a batter made of t

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Peach Batter Pudding.

Peach Batter Pudding.

This is made in the same way, but if the peaches are fully ripe and soft, they need no previous cooking. The stones must be left in. This is a delightful pudding....

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Peach Léche Créma.

Peach Léche Créma.

Some fine, ripe peaches pared, and cut in half, leaving out the stones. 3 eggs, and the whites of two more. 3 cups of milk. ½ cup powdered sugar. 2 table-spoonfuls corn-starch, or rice-flour. If you have neither, take 3 table-spoonfuls best family flour. 1 table-spoonful melted butter. Scald the milk; stir in the corn-starch wet with cold milk. Simmer, stirring carefully until it begins to thicken. Take from the fire and put in the butter. Beat the eggs light, and add when the corn-starch is luk

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Ristori Puffs.

Ristori Puffs.

5 eggs. The weight of the eggs in flour. Half their weight in butter and in sugar. Juice of 1 lemon, and half the grated peel. ½ teaspoonful soda, dissolved in hot water. Rub the butter and sugar to a cream, whisking until it is very light. Beat the whites to a standing froth; the yolks thick and smooth. Strain the latter through a sieve into the butter and sugar; stir in well; add the lemon, the soda, and the flour alternately with the whites, beating up rapidly after these go in. Have ready sm

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Jam Puffs.

Jam Puffs.

3 eggs. Half a cup of sweet jam or jelly. The weight of the eggs in Hecker’s prepared flour. Half their weight in sugar and butter. Beat the eggs stiff, whites and yolks separately. Cream the butter and sugar, strain the yolks into the cream; beat well before putting in the whites. The flour should go in last. Put the mixture in great spoonfuls upon your baking-tin. They should not touch, and must be as uniform in size as you can make them. Bake fifteen minutes in a quick oven. When cold, run a

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Cottage Puffs.

Cottage Puffs.

1 cup milk, and same of cream. 4 eggs beaten stiff, and the yolks strained. 1 table-spoonful butter, chopped into the flour. A very little salt. Enough prepared flour for thick batter. Mix the beaten yolks with the milk and cream; then the salt and whites, lastly the flour. Bake in buttered iron pans, such as are used for “gems” and corn-bread. The oven should be quick. Turn out and eat with sweet sauce....

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Lemon Puffs.

Lemon Puffs.

1 cup of prepared flour. Hecker’s always , if procurable. ½ cup powdered sugar. 1 table-spoonful butter. 3 eggs, beaten stiff. Strain the yolks. A little salt, and grated peel of 1 lemon. 3 table-spoonfuls milk. Mix, and bake in little pans as directed in previous receipt....

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Vanilla Cream Puffs.

Vanilla Cream Puffs.

1 cup boiling water. 2 table-spoonfuls butter. 1 cup prepared flour. 2 eggs—beaten well. 1 cup powdered sugar and } Whites of 2 eggs, } for icing. 1 pint cream whipped with a little sugar. Vanilla seasoning in cream. Put the water over the fire with one table-spoonful of butter. Boil up, and work in the flour without removing from the fire. Stir until stiff, and work in the rest of the butter. Take from the range, turn out into a bowl and beat in the eggs. Put upon a greased baking-tin in table-

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Coffee Cream Puffs.

Coffee Cream Puffs.

Make as above, but beat into the icing two table-spoonfuls of black coffee—as strong as can be made, and a little of this icing into the whipped cream....

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Chocolate Cream Puffs.

Chocolate Cream Puffs.

Instead of coffee, season the cream and icing with 2 table-spoonfuls sweet chocolate, grated. That flavored with vanilla is best. If you have not this, add a little vanilla extract....

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Corn-Meal Puffs.

Corn-Meal Puffs.

1 quart boiling milk. 2 scant cups white “corn flour.” ½ cup wheat flour. 1 scant cup powdered sugar. A little salt. 4 eggs—beaten light. 1 table-spoonful butter. ½ teaspoonful of soda, dissolved in hot water. 1 teaspoonful cream of tartar, sifted into flour. ½ teaspoonful mixed cinnamon and nutmeg. Boil the milk, and stir into it the meal, flour and salt. Boil fifteen minutes, stirring well up from the bottom. Put in the butter and beat hard in a bowl for three minutes. When cold, put in the eg

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White Puffs (Very nice).

White Puffs (Very nice).

1 pint rich milk. Whites of 4 eggs whipped stiff. 1 heaping cup prepared flour. 1 scant cup powdered sugar. Grated peel of ½ lemon. A little salt. Whisk the eggs and sugar to a méringue, and add this alternately with the flour to the milk. (If you have cream, or half cream half milk, it is better.) Beat until the mixture is very light, and bake in buttered cups or tins. Turn out, sift powdered sugar over them, and eat with lemon sauce. These are delicate in texture and taste, and pleasing to the

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White Pudding.

White Pudding.

3 cups of milk. Whites of 6 eggs—whipped stiff. 1 cup powdered sugar. 1 table-spoonful melted butter. 1 table-spoonful rose-water. 2 heaping cups prepared flour. Whip the sugar into the stiffened whites; add butter and rose-water; then the flour, stirred in very lightly. Bake in buttered mould in a rather quick oven. Eat with sweet sauce....

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Rusk Pudding.

Rusk Pudding.

8 light, stale rusk. A little more than 1 quart of milk. 5 eggs—whites and yolks beaten separately. ½ cup powdered sugar, ½ teaspoonful soda. Flavor to taste, with lemon, vanilla or bitter almond. Pare every bit of the crust from the rusk, wasting as little as possible. Crumb them fine into a bowl and pour a pint of milk boiling hot over them. Cover and let them stand until cold. Make a raw custard of the rest of the milk, the eggs and the sugar. Stir the soda, dissolved in hot water, into the s

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Fig Pudding.

Fig Pudding.

½ pound best Naples figs, washed, dried and minced. 2 cups fine bread-crumbs. 3 eggs. ½ cup best suet, powdered. 2 scant cups of milk. ½ cup white sugar. A little salt. A pinch of soda, dissolved in hot water and stirred into the milk. Soak the crumbs in the milk; stir in the eggs beaten light with the sugar, the salt, suet and figs. Beat three minutes; put in buttered mould and boil three hours. Eat hot with wine sauce. It is very good....

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Fig Custard Pudding.

Fig Custard Pudding.

1 pound best white figs. 1 quart of milk. Yolks of 5 eggs, and whites of two. ½ package of gelatine, soaked in a little cold water. 1 cup made wine jelly—lukewarm. 4 table-spoonfuls sugar. Flavor to taste. Soak the figs for a few minutes in warm water to make them pliable. Split them in two, dip each piece in jelly, and line the inside of a buttered mould with them. Make a custard of the milk, yolks and sugar; boil until it begins to thicken well; take off the fire and let it cool. Meanwhile, be

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Marrow Sponge Pudding.

Marrow Sponge Pudding.

2 cups fine sponge-cake crumbs—made from stale cake—the drier the better. ½ cup beef marrow, finely minced. Juice of 1 lemon and half the grated peel. ½ cup white sugar. ½ teaspoonful grated nutmeg. ½ pound fresh layer raisins, seeded and chopped. ¼ pound citron, minced. 1 cup milk. 4 eggs—beaten light—strain the yolks. 1 table-spoonful flour, and a little salt. Mix the powdered marrow with the crumbs. Make a raw custard of milk, eggs, and sugar, and pour over the cake. Beat well; put in the flo

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Plain Sponge-Cake Pudding.

Plain Sponge-Cake Pudding.

1 stale sponge-cake. 2 table-spoonfuls sugar. 4 eggs—beaten light. 2 cups of milk. 1 table-spoonful rice-flour or corn-starch wet up with cold milk. Juice of 1 lemon and half the grated rind. Slice the cake and lay some in the bottom of a buttered dish. Make a custard of the milk boiled for a minute with the corn-starch in it. Flavor to taste when you have added the eggs and sugar; pour over the cake; put another layer of slices; more custard, and so on, until the mould is full. Let it stand a f

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Cocoanut Sponge pudding.

Cocoanut Sponge pudding.

2 cups stale sponge-cake crumbs. 2 cups rich milk. 1 cup grated cocoanut. Yolks of 2 eggs and whites of four. 1 cup of white sugar. 1 table-spoonful rose-water. 1 glass white wine. Heat the milk to boiling; stir in the crumbed cake and beat into a soft batter. When nearly cold, add the beaten eggs, sugar, rose-water and cocoanut—the wine last. Bake in a buttered pudding-dish about three-quarters of an hour, or until it is firm in the centre and of a nice brown. Eat cold, with white sugar sifted

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Fruit Sponge-Cake Pudding (Boiled).

Fruit Sponge-Cake Pudding (Boiled).

12 square sponge-cakes—stale. 1 pint milk, } 3 eggs—beaten light, } for the custard. ½ cup sugar, } ½ pound currants well washed and dried. ½ pound sweet almonds blanched and cut small. ¼ pound citron chopped. Nearly a cup of sherry wine. Soak the cakes in the wine. Butter a mould very thickly and strew it with currants, covering the inside entirely. Put a layer of cakes at the bottom; spread with the chopped citron and almonds; put on three or four spoonfuls of the raw custard, more cakes, frui

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Fruit Sponge-Cake Pudding (Baked).

Fruit Sponge-Cake Pudding (Baked).

2 cups sponge-cake crumbs—very dry. 2 cups boiling milk. 1 table-spoonful of butter. ½ cup of sugar. 2 table-spoonfuls flour—prepared flour is best. ½ pound currants, washed and dried. Whites of 3 eggs—whipped stiff. Bitter almond flavoring. Soak the cake in the hot milk; leave it over the fire until it is a scalding batter; stir in the butter, sugar and flour—(the latter previously wet up with cold milk), and pour into a bowl to cool. When nearly cold, stir in the fruit, well dredged with flour

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Orange Pudding.

Orange Pudding.

2 oranges—juice of both and grated peel of one. Juice of 1 lemon. ½ pound lady’s-fingers—stale and crumbed. 2 cups of milk. 4 eggs. ½ cupful sugar. 1 table-spoonful corn-starch, wet up with water. 1 table-spoonful butter—melted. Soak the crumbs in the milk (raw), whip up light and add the eggs and sugar, already beaten to a cream with the batter. Next the corn-starch, and when your mould is buttered and water boiling hard, stir in the juice and peel of the fruit. Do this quickly, and plunge the

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Derry Pudding.

Derry Pudding.

4 table-spoonfuls of sugar. 1 heaping cup prepared flour. Yolks of 4 eggs and whites of two. 2 oranges. The pulp chopped very fine. Half the grated peel of 1 orange. 1 table-spoonful melted butter. Beat eggs and sugar together; whip in the butter until all are a yellow cream. To this put the orange, and beat five minutes. Rub the flour smooth in the milk, added gradually, and stir up this with the other ingredients. Pour at once into a buttered mould, and boil one hour. Eat hot with jelly sauce.

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Boiled Lemon Pudding.

Boiled Lemon Pudding.

2 cups of dry bread-crumbs. 1 cup powdered beef-suet. 4 table-spoonfuls flour—prepared. ½ cup sugar. 1 large lemon. All the juice and half the peel. 4 eggs—whipped light. 1 cup of milk—a large one. Soak the bread-crumbs in the milk; add the suet; beat eggs and sugar together and these well into the soaked bread. To these put the lemon, lastly the flour, beaten in with as few strokes as will suffice to mix up all into a thick batter. Boil three hours in a buttered mould. Eat hot with wine sauce..

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Wayne Pudding (Good).

Wayne Pudding (Good).

2 full cups of prepared flour. ½ cup of butter. 1 cup of sugar—powdered. ½ pound Sultana raisins, washed and dried. 1 lemon—the juice and half the grated peel. ⅛ pound citron, cut into long strips—very thin. 5 eggs—whites and yolks beaten light separately. Rub butter and sugar to a cream, and strain into this the beaten yolks. Whip up light with the lemon; then the flour, alternately with the stiff whites. The raisins should be dredged with flour and go in last. Butter a mould thickly, line it w

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Almond Sponge Pudding.

Almond Sponge Pudding.

4 eggs—beaten very light. The weight of the eggs in sugar and the weight of 5 eggs in prepared flour. Half the weight of 4 in butter. ¼ pound sweet almonds blanched and pounded. Extract of bitter almond. A little rose-water. Rub butter and sugar to a light cream; add the yolks and beat hard before putting in the whites alternately with the flour. The almonds, pounded to a paste with a little rose-water and bitter almond extract, should be put in last. Boil in buttered mould; or set in a pan of w

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Boston Lemon Pudding.

Boston Lemon Pudding.

2 cups fine, dry bread-crumbs. ¾ cup of powdered sugar, and half as much butter. 2 lemons, all the juice, and half the grated peel. 2 table-spoonfuls prepared flour. 5 eggs, beaten light. The yolks must be strained. Rub butter and sugar to a cream; add the beaten yolks and lemon; whip very light; put in handful by handful the bread-crumbs alternately with the stiffened whites, then the flour. Butter a mould, and put in the batter (always remembering to leave room for swelling), and boil two hour

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Boston Orange Pudding.

Boston Orange Pudding.

Is made in the same way, substituting oranges for lemons in the pudding, but retaining the lemon in the sauce. Both of these are excellent desserts, and if the directions be strictly followed, are easy and safe to make. Either can be baked as well as boiled....

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Lemon Pudding.

Lemon Pudding.

6 butter-crackers soaked in water, and crushed to pulp. 3 lemons. Half the grated peel. 1 cup of molasses. A pinch of salt. 1 table-spoonful melted butter. Some good pie-crust for shells. Chop the pulp of the lemons very fine; stir into the crushed crackers, with the butter and salt. Beat the molasses gradually into this with the grated peel. Fill open shells of pastry with the mixture, and bake....

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Queen’s Pudding.

Queen’s Pudding.

8 or 10 fine, juicy apples, pared and cored. ½ pound macaroons, pounded fine. 2 table-spoonfuls sugar. ½ teaspoonful cinnamon. ½ cup crab-apple, or other sweet firm jelly, like quince. 1 table-spoonful brandy. 1 pint of milk. 1 table-spoonful best flour or corn-starch. Whites of 3 eggs. A little salt. Put the apples into a pudding-dish, well buttered; fill half full of water; cover closely and steam in a slow oven until so tender that a straw will pierce them. Let them stand until cold, covered.

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Orange Custard Pudding.

Orange Custard Pudding.

1 quart milk. 5 eggs. The beaten yolks of all, the whites of two. Grated peel of 1 orange. 4 table-spoonfuls powdered sugar for custard, and 2 spoonfuls for méringue . Scald the milk, and pour carefully over the eggs which you have beaten light with the sugar. Boil one minute, season, and pour into a buttered pudding-dish. Set this in a pan of boiling water, and bake about half an hour, or until well “set.” Spread with a méringue made of the reserved whites. Return to oven to harden, but do not

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Rock Custard Pudding.

Rock Custard Pudding.

1 quart milk. 6 eggs. 1 cup powdered sugar for custard and méringue. 1 table-spoonful rice-flour, wet up with cold water. A little salt. Vanilla flavoring. Boil the milk; beat up the yolks of the eggs with three-quarters of the sugar; cook in the milk until the mixture is smoking hot; stir in the rice-flour, salt, and boil just one minute. Pour into a buttered baking-dish, and bake in a pan of hot water until the custard is nearly, but not quite “set.” Have ready the whites beaten very stiff wit

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A Plain Boiled Pudding. (No. 1.)

A Plain Boiled Pudding. (No. 1.)

3 cupfuls of flour—full ones. 2 cupfuls of “loppered” milk or buttermilk. Sour cream is best of all if you can get it. 1 full teaspoonful of soda, dissolved in hot water. ½ cupful powdered suet. Stir the sour milk gradually into the flour until it is free from lumps. Put in suet and salt; lastly beat in the soda-water thoroughly, but quickly. Boil an hour and a half, or steam two hours. Eat at once, hot, with hard sauce....

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Plain Boiled Pudding. (No. 2.)

Plain Boiled Pudding. (No. 2.)

1 cup loppered milk or cream. ½ cup molasses. ½ cup butter, melted. 2½ cups flour. 2 even teaspoonfuls of soda, dissolved in hot water. A little salt. Mix molasses and butter together, and beat until very light. Stir in the cream or milk, and salt; make a hole in the flour, and pour in the mixture. Stir down the flour gradually until it is a smooth batter. Beat in the soda-water thoroughly, and boil at once in a buttered mould, leaving room to swell. It should be done in an hour and a half. Eat

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Jelly Puddings.

Jelly Puddings.

2 cups very fine stale biscuit or bread-crumbs. 1 cup rich milk—half cream, if you can get it. 5 eggs, beaten very light. ½ teaspoonful soda, stirred in boiling water. 1 cup sweet jelly, jam or marmalade. Scald the milk and pour over the crumbs. Beat until half cold, and stir in the beaten yolks, then the whites, finally the soda. Fill large cups half full with the batter; set in a quick oven and bake half an hour. When done, turn out quickly and dexterously; with a sharp knife make an incision

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Farmer’s Plum Pudding.

Farmer’s Plum Pudding.

3 cups of flour. 1 cup of milk. ½ cup powdered suet. 1 cup best molasses, slightly warmed. 1 teaspoonful soda, dissolved in hot water. 1 pound raisins, stoned and chopped. 1 teaspoonful mixed cinnamon and mace. 1 saltspoonful ginger. 1 teaspoonful of salt. Beat suet and molasses to a cream; add the spice, the salt, and two-thirds of the milk; stir in the flour; beat hard; put in the rest of the milk, in which the soda must be stirred. Beat vigorously up from the bottom for a minute or so, and pu

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Nursery Plum Pudding.

Nursery Plum Pudding.

1 scant cup of raw rice. 1 table-spoonful rice-flour, wet up with milk. 3 pints rich milk. 2 table-spoonfuls butter. 4 table-spoonfuls sugar. ½ pound currants, washed and dried. ¼ pound raisins, stoned and cut in two. 3 well-beaten eggs. Soak the rice two hours in just enough warm water to cover it; setting the vessel containing it in another of hot water on one side of the range. When all the water is soaked up, shake the rice well and add a pint of milk. Simmer gently, still in the saucepan of

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Cocoanut Pudding.

Cocoanut Pudding.

1 heaping cup finest bread-crumbs. 1 table-spoonful corn starch wet with cold water. 1 cocoanut, pared and grated. ½ cup butter. 1 cup powdered sugar. 2 cups milk. 6 eggs. Nutmeg and rose-water to taste. Soak the crumbs in the milk; rub the butter and sugar to a cream, and put with the beaten yolks. Beat up this mixture with the soaked crumbs; stir in the corn-starch; then the whisked whites, flavoring, and, at the last, the grated cocoanut. Beat hard one minute; pour into a buttered pudding-dis

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Impromptu Christmas Pudding. (Very fine.)

Impromptu Christmas Pudding. (Very fine.)

2 cups of best mince meat made for Christmas pies. Drain off all superfluous moisture. If the meat be rather too dry for pies, it will make the better pudding. 1½ cups prepared flour. 6 eggs—whites and yolks beaten separately. Whip the eggs and stir the yolks into the mince-meat. Beat them in hard for two or three minutes until thoroughly incorporated. Put in the whites and the flour, alternately beating in each instalment before adding the next. Butter a large mould very well; put in the mixtur

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Lemon Soufflé Pudding.

Lemon Soufflé Pudding.

1 heaping cup of prepared flour. 2 cups of rich milk. ½ cup of butter. Juice of 1 lemon and half the grated peel. 4 table-spoonfuls of sugar. 5 eggs—whites and yolks beaten separately and very light. Chop the butter into the flour. Scald the milk and stir into it while still over the fire, the flour and butter. When it begins to thicken, add it, gradually, to the beaten yolks and sugar. Beat all up well and turn out to cool in a broad dish. It should be cold when you whip in the stiffened whites

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Léche Créma Soufflé.

Léche Créma Soufflé.

1 quart of milk. 3 table-spoonfuls corn-starch, wet with cold milk. 1 cup powdered sugar. ½ cup strawberry jam, or sweet fruit jelly. 6 eggs—beaten very light. Flavoring to taste. Boil the milk, and stir in the corn-starch. Stir one minute and pour into a bowl containing the yolks, the whites of two eggs and half the sugar. Whip up for two or three minutes and put into a nice baking-dish, buttered. Set in a pan of boiling water and bake half an hour, or until firm. Just before withdrawing it fro

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Cherry Soufflé Pudding.

Cherry Soufflé Pudding.

1 cup prepared flour. 2 cups of milk. 5 eggs. 3 table-spoonfuls powdered sugar. Bitter almond flavoring. ½ pound crystallized or glacé cherries. A pinch of salt. Scald the milk, and stir into it the flour, wet up with a cup of the milk. Boil one minute, stirring well up from the bottom of the farina-kettle; mix in the yolks beaten light with the sugar, flavor, and let it get perfectly cold. Then whip the whites until you can cut them with a knife, and beat, fast and hard, into the custard. Butte

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Sponge-Cake Soufflé Pudding.

Sponge-Cake Soufflé Pudding.

12 square (penny) sponge-cakes—stale. 5 eggs. 1 cup milk. 2 glasses sherry. ½ cup of powdered sugar. Put the cakes in the bottom of a buttered pudding-dish; pour the wine over them, and cover while you make the custard. Heat the milk and pour over the yolks of the eggs, beaten and strained, and half the sugar. Return to the fire, and stir until quite thick. Pour this upon the soaked cakes, slowly, that they may not rise to the top; put in the oven, and when it is again very hot, spread above it

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Apple Soufflé Pudding.

Apple Soufflé Pudding.

6 or 7 fine juicy apples. 1 cup fine bread-crumbs. 4 eggs. 1 cup of sugar. 2 table-spoonfuls butter. Nutmeg and a little grated lemon-peel. Pare, core and slice the apples, and stew in a covered farina-kettle, without a drop of water, until they are tender. Mash to a smooth pulp, and, while hot, stir in butter and sugar. Let it get quite cold, and whip in, first the yolks of the eggs, then the whites—beaten very stiff—alternately with the bread-crumbs. Flavor, beat hard three minutes, until all

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Rice Soufflé Pudding.

Rice Soufflé Pudding.

½ cup raw rice. 1 pint of milk. 6 eggs. 4 table-spoonfuls powdered sugar. 1 table-spoonful butter. Soak the rice in warm water enough to cover it well for two hours. Put it over the fire in the same water, and simmer in a farina-kettle until the rice is dry. Add the milk, shaking up the rice— not stirring it—and cook slowly, covered, until tender throughout. Stir in the butter, then the yolks of the eggs, beaten and strained, whatever flavoring you may desire, and when these have cooled somewhat

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Arrowroot Soufflé Pudding.

Arrowroot Soufflé Pudding.

3 cups of milk. 5 eggs. 1 large table-spoonful butter. 3 table-spoonfuls sugar. 4 table-spoonfuls Bermuda arrowroot, wet up with cold milk. Vanilla or other flavoring. Heat the milk to a boil, and stir into this the arrow root. Simmer, using your spoon freely all the time, until it thickens up well. Put in the butter; take from the fire and beat into it the yolks and sugar, previously whipped together. Stir hard and put in the whites, whisked very stiff, and the flavoring. Butter a neat baking-d

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A very Delicate Soufflé.

A very Delicate Soufflé.

5 eggs—whites and yolks beaten separately. 2 table-spoonfuls of arrowroot wet up in 4 table-spoonfuls cold water. 4 table-spoonfuls powdered sugar. Rose-water flavoring. Beat the sugar into the whipped yolks, and into the whites, little by little, the dissolved arrowroot. Flavor and whisk all together. Butter a neat mould, pour in the mixture until half way to the top, and bake half an hour. If quite firm, and if you have a steady hand, you may turn it out upon a hot dish. It then makes a handso

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Batter Pudding. (Very nice.)

Batter Pudding. (Very nice.)

1 quart of milk. 16 table-spoonfuls of flour. 4 eggs beaten very light. Salt to taste. Stir until the batter is free from lumps, and bake in two buttered pie plates, or very shallow pudding-dishes....

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Apple and Batter Pudding. (Very good.)

Apple and Batter Pudding. (Very good.)

1 pint of milk. 2 eggs, beaten light. 1 dessert-spoonful butter, rubbed in the flour. ¼ teaspoonful of soda, dissolved in hot water. ½ teaspoonful of cream of tartar, sifted in the flour. A pinch of salt. Flour enough for thin batter. 6 apples—well flavored and slightly tart. Pare and core the apples and put them in a buttered pudding-dish. Pour the batter over them and bake three-quarters of an hour. Eat hot with hard sauce....

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Pudding-dishes.

Pudding-dishes.

The baking-dish of “ye olden time” was never comely; often positively unsightly. Dainty housewives pinned napkins around them and wreathed them with flowers to make them less of an eyesore. In this day, the pudding-maker can combine the æsthetic and useful by using the enameled wares of Messrs. Lalange and Grosjean, 89 Beekman Street, New York . The pudding-dishes made by them are pretty in themselves, easily kept clean; do not crack or blacken under heat, and are set on the table in handsome st

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Fritters.

Fritters.

Not even so-called pastry is more ruthlessly murdered in the mixing and baking than that class of desserts the generic name of which stands at the head of this bake. Heavy, sour, sticky and oleaginous beyond civilized comparison, it is no marvel that the compound popularly known and eaten as “fritter” has become a doubtful dainty in the esteem of many, the object of positive loathing to some. I do not recommend my fritters to dyspeptics and babies, nor as a standing dish to anybody. But that the

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Bell Fritters.

Bell Fritters.

2 cups of milk. 2 cups of prepared flour. 3 table-spoonfuls sugar. 4 eggs, very well beaten. A little salt. ½ tea-spoonful of cinnamon. Beat the sugar into the yolks; add the milk, salt and seasoning, the flour and whites alternately. Beat hard for three minutes. Have ready plenty of lard in a deep frying-pan or Scotch kettle; make very hot; drop in the batter in table-spoonfuls, and fry to a good brown. Be careful not to scorch the lard, or the fritters will be ruined in taste and color. Throw

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Rusk Fritters.

Rusk Fritters.

12 stale rusks. 5 eggs. 4 table-spoonfuls white sugar. 2 glasses best sherry. Pare all the crust from the rusk, and cut each into two pieces if small—into three if large. The slices should be nearly an inch thick. Pour the wine over them; leave them in it two or three minutes, then lay on a sieve to drain. Beat the sugar into the yolks (which should first be whipped and strained), then the whites. Dip each slice into this mixture and fry in boiling lard to a light golden brown. Drain well; sprin

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Light Fritters.

Light Fritters.

3 cups stale bread-crumbs. 1 quart of milk. 4 eggs. Salt and nutmeg to taste. 3 table-spoonfuls prepared flour. Scald the milk and pour it over the crumbs. Stir to a smooth, soft batter, add the yolks, whipped and strained, the seasoning, the flour—then, the whites whisked very stiff. Mix well, and fry, by the table-spoonful, in boiling lard. Drain; serve hot and eat with sweet sauce....

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Currant Fritters. (Very nice.)

Currant Fritters. (Very nice.)

2 cups dry, fine bread-crumbs. 2 table-spoonfuls prepared flour. 2 cups of milk. ½ pound currants, washed and well dried. 5 eggs whipped very light, and the yolks strained. ½ cup powdered sugar. 1 table-spoonful butter. ½ teaspoonful mixed cinnamon and nutmeg. Boil the milk and pour over the bread. Mix and put in the butter. Let it get cold. Beat in, next, the yolks and sugar, the seasoning, flour and stiff whites; finally, the currants dredged whitely with flour. The batter should be thick. Dro

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Lemon Fritters.

Lemon Fritters.

2 heaping cups of prepared flour. 5 eggs—beaten stiff. Strain the yolks. ½ cup cream. Grated peel of half a lemon. ½ cup powdered sugar. 1 teaspoonful mingled nutmeg and cinnamon. A little salt. Beat up the whipped and strained yolks with the sugar; add the seasoning and cream; the whites, at last the flour, worked in quickly and lightly. It should be a soft paste, just stiff enough to roll out. Pass the rolling-pin once or twice over it until it is about three-quarters of an inch thick. Cut int

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Apple Fritters.

Apple Fritters.

8 or 10 fine pippins or greenings. Juice of 1 lemon. 3 cups prepared flour. 6 eggs. 3 cups milk. Some powdered sugar. Cinnamon and nutmeg. A little salt. Pare and core the apples neatly, leaving a hole in the centre of each. Cut crosswise into slices half an inch thick. Spread these on a dish and sprinkle with lemon-juice and powdered sugar. Beat the eggs light, straining the yolks, and add to the latter the milk and salt, the whites and the flour, by turns. Dip the slices of apple into the batt

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Rice Fritters.

Rice Fritters.

2 cups of milk. Nearly a cup raw rice. 3 table-spoonfuls sugar. ¼ pound raisins. 3 eggs. 1 table-spoonful butter. 1 table-spoonful flour. Nutmeg and salt. Soak the rice three hours in enough warm water to cover it well. At the end of this time, put it into a farina-kettle, set in an outer vessel of hot water, and simmer until dry. Add the milk and cook until it is all absorbed. Stir in the butter and take from the fire. Beat the eggs very light with the sugar, and when the rice has cooled, stir

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Corn-Meal Fritters.

Corn-Meal Fritters.

3 cups milk. 2 cups best Indian meal. ½ cup flour. 4 eggs. ½ teaspoonful soda, dissolved in hot water. 1 teaspoonful cream of tartar, sifted in flour. 1 table-spoonful sugar. 1 table-spoonful melted butter. 1 teaspoonful salt. Beat and strain the yolks; add sugar, butter, milk and salt, the soda-water, and then stir in the Indian meal. Beat five minutes hard before adding the whites. The flour, containing the cream of tartar, should go in last. Again, beat up vigorously. The batter should be jus

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Peach Fritters. (With Yeast.)

Peach Fritters. (With Yeast.)

1 quart of flour. 1 cup of milk. ½ cup of yeast. 2 table-spoonfuls sugar. 4 eggs. 2 table-spoonfuls of butter. A little salt. Some fine, ripe freestone peaches, pared and stoned. Sift the flour into a bowl; work in milk and yeast, and set it in a tolerably warm place to rise. This will take five or six hours. Then beat the eggs very light with sugar, butter and salt. Mix this with the risen dough, and beat with a stout wooden spoon until all the ingredients are thoroughly incorporated. Knead vig

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Potato Fritters.

Potato Fritters.

6 table-spoonfuls mashed potato—very fine. ½ cup good cream. 5 eggs—the yolks light and strained—the whites whisked very stiff. 2 table-spoonfuls powdered sugar. 2 table-spoonfuls prepared flour. Juice of 1 lemon. Half the grated peel. ½ teaspoonful nutmeg. Work the cream into the potato; beat up light and rub through a sieve, or very fine cullender. Add to this the beaten yolks and sugar. Whip to a creamy froth; put in the lemon, flour, nutmeg, and beat five minutes longer before the whites are

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Cream Fritters. (Very nice.)

Cream Fritters. (Very nice.)

1 cup cream. 5 eggs—the whites only. 2 full cups prepared flour. 1 saltspoonful nutmeg. A pinch of salt. Stir the whites into the cream in turn with the flour, put in nutmeg and salt, beat all up hard for two minutes. The batter should be rather thick. Fry in plenty of hot sweet lard, a spoonful of batter for each fritter. Drain and serve upon a hot, clean napkin. Eat with jelly sauce. Pull, not cut them open....

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Roll Fritters, or Imitation Doughnuts.

Roll Fritters, or Imitation Doughnuts.

8 small round rolls, stale and light. 1 cup rich milk. 2 table-spoonfuls sugar. 1 teaspoonful mixed nutmeg and cinnamon. Beaten yolks of 3 eggs. 1 cupful powdered crackers. Pare every bit of the crust from the rolls with a keen knife, and trim them into round balls. Sweeten the milk with the sugar, put in the spice; lay the rolls upon a soup-plate, and pour the milk over them. Turn them over and over, until they soak it all up. Drain for a few minutes on a sieve; dip in the beaten yolks, roll in

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Sponge-Cake Fritters.

Sponge-Cake Fritters.

6 or 8 square (penny) sponge-cakes. 1 cup cream, boiling hot, with a pinch of soda stirred in. 4 eggs, whipped light. 1 table-spoonful corn-starch, wet up in cold milk. ¼ pound currants, washed and dried. Pound the cakes fine, and pour the cream over them. Stir in the corn-starch. Cover for half an hour, then beat until cold. Add the yolks—light and strained, the whipped whites, then the currants thickly dredged with flour. Beat all hard together. Drop in spoonfuls into the boiling lard; fry qui

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Curd Fritters.

Curd Fritters.

1 quart sweet milk. 2 glasses white wine. 1 teaspoonful liquid rennet. 5 eggs, whipped light. 4 table-spoonfuls prepared flour. 2 table-spoonfuls powdered sugar. Nutmeg to taste. Scald the milk, and pour in the wine and rennet. Take from the fire, cover, and let it stand until curd and whey are well separated. Drain off every drop of the latter, and dry the curd by laying for a few minutes upon a soft, clean cloth. Beat yolks and sugar together, whip in the curd until fully mixed; then the flour

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CONCERNING ALLOWANCES. (Confidential—with John.)

CONCERNING ALLOWANCES. (Confidential—with John.)

I do not like that word “allowance.” It savors too much of a stipend granted by a lordling to a serf; a government pension to a beneficiary; the dole of the rich to the poor. But since it has crept into general use as descriptive of that portion of the wife’s earnings which she is permitted to disburse more or less at her discretion, we must take it as we find it. Marriage is to a woman one of two things—licensed, and therefore honorable beggary, or, a copartnership with her husband upon fair an

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Frosted Peaches.

Frosted Peaches.

12 large rich peaches—freestones. Whites of three eggs, whisked to a standing froth. 2 table-spoonfuls water. 1 cup powdered sugar. Put water and beaten whites together; dip in each peach when you have rubbed off the fur with a clean cloth, and then roll in powdered sugar. Set up carefully, on the stem end, upon a sheet of white paper, laid on a waiter in a sunny window. When half dry, roll again in the sugar. Expose to the sun and breeze until perfectly dry, then, put in a cool, dry place until

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Frosted and Glacé Oranges.

Frosted and Glacé Oranges.

Pare the oranges, squeezing them as little as you can, remove every particle of the inner white skin, and divide them into lobes, taking care not to break the skin. Take half of the sugar meant for frosting, and stir it up with a few drops of liquid cochineal. Spread on a dish in the sun to dry, and if it lump, roll or pound again to powder. Put the white sugar in another dish. Add the water to the stiffened whites; dip in one-third of the orange lobes and roll in the white sugar; another third,

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Tropical Snow.

Tropical Snow.

10 sweet oranges. 1 grated cocoanut. 2 glasses pale sherry. 1 cup powdered sugar. 6 red bananas. Peel the oranges; divide into lobes and cut these across three times, making small pieces, from which the seeds must be taken. Put a layer of these in the bottom of a glass bowl, and pour a little wine over them. Strew thickly with white sugar. The cocoanut should have been pared and thrown into cold water before it was grated. Spread some of it over the sugared oranges; cut the bananas into very thi

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Cocoanut Frost on Custard.

Cocoanut Frost on Custard.

2 cups rich milk. ½ pound sweet almonds, blanched and pounded. 4 eggs, beaten light. ½ cup powdered sugar. Rose-water. 1 cocoanut, pared, thrown into cold water and grated. Scald the milk and sweeten. Stir into it the almonds pounded to a paste, with a little rose-water. Boil three minutes, and pour gradually upon the beaten eggs, stirring all the time. Return to the fire and boil until well thickened. When cold turn into a glass bowl, and heap high with the grated cocoanut. Sift a little powder

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Stewed Apples.

Stewed Apples.

Core the fruit without paring it, and put it into a glass or stoneware jar, with a cover. Set in a pot of cold water and bring to a slow boil. Leave it at the back of the range for seven or eight hours, boiling gently all the time. Let the apples get perfectly cold before you open the jar. Eat with plenty of sugar and cream. Only sweet apples are good cooked in this manner, and they are very good....

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Baked Pears.

Baked Pears.

Cut ripe pears in half, without peeling or removing the stems. Pack in layers in a stoneware or glass jar. Strew a little sugar over each layer. Put a small cupful of water in the bottom of the jar to prevent burning; fit on a close cover, and set in a moderate oven. Bake three hours, and let the jar stand unopened in the oven all night....

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Apples and Jelly.

Apples and Jelly.

Fill a baking-dish with pippins, or other tender juicy apples, pared and cored, but not sliced. Make a syrup of one cup of water, and half as much sugar; stir until the sugar is dissolved, and pour over the apples. Cover closely, and bake slowly until tender. Draw from the oven, and let the apples cool without uncovering. Pour off the syrup, and fill the hollowed centres with some bright fruit jelly. Boil down the syrup fast, until quite thick, and, just before sending the apples to table, stir

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Boiled Chestnuts.

Boiled Chestnuts.

Put into warm (not hot) water, slightly salted, bring to a boil, and cook fast fifteen minutes. Turn off the water through a cullender; stir a good piece of butter into the hot chestnuts, tossing them over and over until they are glossy and dry. Serve upon a hot napkin in a deep dish....

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Walnuts and Hickory Nuts.

Walnuts and Hickory Nuts.

Crack and pick from the shells; sprinkle salt lightly over them, and serve mixed in the same dish. Black walnuts are much more wholesome when eaten with salt. Indeed, they are not wholesome at all without it....

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Melons.

Melons.

Wipe watermelons clean when they are taken from the ice. They should lie on, or in ice, for at least four hours before they are eaten. Carve at table by slicing off each end, then cutting the middle in sharp, long points, letting the knife go half way through the melon at every stroke. Pull the halves apart, and you will have a dentated crown. Wash nutmeg and muskmelons; wipe dry; cut in two, scrape out the seeds, and put a lump of ice in each half. Eat with sugar, or with mixed pepper and salt.

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Nellie’s Cup Cake.

Nellie’s Cup Cake.

5 cups of flour. 5 eggs, whites and yolks separated—the latter strained. 1 cup of butter, } 3 cups of sugar, } well creamed together. 1 cup of sweet milk. 1 teaspoonful soda, dissolved in hot water. 2 teaspoonfuls of cream tartar, sifted with flour. 1 teaspoonful of vanilla. If prepared flour be used in this or any other cake, there is no need of soda and cream of tartar. Hecker’s flour I have found invaluable in cake-making. Indeed, I have never achieved anything short of triumphant success whe

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Carolina Cake (without Eggs.)

Carolina Cake (without Eggs.)

1 coffee-cup of sugar—powdered. 2 large table-spoonfuls butter, rubbed into the sugar. 1½ cups of flour. ½ cup sweet cream. ½ teaspoonful of soda. Bake quickly in small tins, and eat while fresh and warm....

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White Cake.

White Cake.

1 cup of butter, } 2 cups of sugar, } rubbed to a light cream. 1 cup of sweet milk. 6 eggs, the whites only—beaten stiff. ½ teaspoonful of soda, dissolved in boiling water. 1 teaspoonful of cream tartar, sifted with flour. 4 cups of flour, or enough for tolerably thick batter. Juice of 1 lemon, and half the grated peel....

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Chocolate Cake.

Chocolate Cake.

2 cups of sugar. 4 table-spoonfuls butter, rubbed in with the sugar. 4 eggs, whites and yolks beaten separately. 1 cup sweet milk. 3 heaping cups of flour. 1 teaspoonful of cream tartar, sifted into flour. ½ teaspoonful soda, melted in hot water. Bake in jelly cake tins. Whites of two eggs, beaten to a froth. 1 cup of powdered sugar. ¼ pound grated chocolate, wet in 1 table-spoonful cream. 1 teaspoonful vanilla. Beat the sugar into the whipped whites; then the chocolate. Whisk all together hard

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Apple Cake.

Apple Cake.

2 cups powdered sugar. 3 cups of flour. ½ cup corn-starch, wet up with a little milk. ½ cup of butter, rubbed to light cream with sugar. ½ cup sweet milk. 1 teaspoonful cream of tartar, sifted with flour. ½ teaspoonful soda, dissolved in hot water. 6 eggs, the whites only, whipped very stiff. Add the milk to the creamed butter and sugar; the soda-water, corn-starch, then the flour and whites alternately. Bake in jelly cake tins. 3 tart, well-flavored apples, grated. 1 egg, beaten light. 1 cup of

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Orange Cake.

Orange Cake.

3 table-spoonfuls butter. 2 cups of sugar. Yolks of 5 eggs, whites of three, beaten separately—the yolks strained through a sieve after they are whipped. 1 cup of cold water. 3 full cups of flour—enough for good batter. 1 large orange, the juice, and half the grated peel. ½ teaspoonful soda, dissolved in hot water. 1 teaspoonful cream of tartar, sifted in flour. Cream the butter and sugar; add the eggs; heat in the orange, the water, soda, and stir in the flour quickly. Bake in jelly cake tins.

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Charlotte Polonaise Cake. (Very fine.)

Charlotte Polonaise Cake. (Very fine.)

2 cups powdered sugar. ½ cup of butter. 4 eggs, whites and yolks beaten separately. 1 small cup of cream, or rich milk. 3 cups of prepared flour. Bake as for jelly cake. 6 eggs, whipped very light. 2 table-spoonfuls flour. 3 cups of cream—scalding hot. 6 table-spoonfuls grated chocolate. 6 table-spoonfuls powdered sugar. ½ pound sweet almonds, blanched and pounded. ¼ pound chopped citron. ¼ pound apricots, peaches, or other crystallized fruit. ½ pound macaroons. Beat the yolks of the eggs very l

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A Charlotte Cachée Cake.

A Charlotte Cachée Cake.

1 thick loaf of sponge, or other plain cake. 2 kinds of jelly—tart and sweet. Whisked whites of 5 eggs. 1 heaping cup powdered sugar—or enough to make stiff icing. Juice of 1 lemon whipped into the icing. Cut the cake horizontally into five or six slices of uniform width. Spread each slice with jelly—first the tart, then the sweet, and fit them into their former places. Ice thickly all over, so as to leave no sign of the slices; set in a slow oven for a few minutes to harden; then, in a sunny wi

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Fanny’s Cake.

Fanny’s Cake.

1 pound powdered sugar. 1 pound flour—Hecker’s “prepared.” ¼ pound butter rubbed to a cream with the sugar. 8 eggs, whites and yolks beaten separately. 1 coffee-cupful sweet almonds—blanched. Extract of bitter almond and rose-water. Blanch the almonds in boiling water. Strip off the skins and spread them upon a dry cloth until perfectly cold and crisp. Pound in a Wedgewood mortar, adding rose-water as you go on, and, at the last, half a teaspoonful bitter almond extract. Stir the creamed butter

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Mother’s Cup Cake.

Mother’s Cup Cake.

1 cup of butter, } 2 cups of sugar, } creamed together. 3 cups of flour. 4 eggs beaten light—the yolks strained. 1 cup sweet milk—a small one. 1 teaspoonful of soda, dissolved in hot water. 2 teaspoonfuls cream of tartar sifted into the flour. Nutmeg and vanilla flavoring. Bake in a loaf, or as jelly-cake....

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Raisin Cake.

Raisin Cake.

1 pound powdered sugar. 1 pound flour. ½ pound butter rubbed to light cream with sugar. 1 cup sweet milk. 5 eggs, whites and yolks whipped separately, and the latter strained. 1 pound raisins, stoned, cut in half, dredged with flour, and put into the cake just before it goes into the oven. 1 teaspoonful mixed cloves, cinnamon and nutmeg. ½ teaspoonful of soda dissolved in hot water. 1 teaspoonful cream of tartar, sifted in the flour. Beat very hard after it is mixed, and bake in small loaves, in

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Neapolitan Cake. (Yellow, pink, white and brown.)

Neapolitan Cake. (Yellow, pink, white and brown.)

2 cups powdered sugar. 1 cup butter stirred to light cream with sugar. 5 eggs—beaten well, yolks and whites separately. ½ cupful sweet milk. 3 cups prepared flour. A little nutmeg. 1 pound sugar—powdered. 1 pound prepared flour. ½ pound butter creamed with sugar. 10 eggs—the whites only—whisked stiff. Divide this batter into two equal portions. Leave one white, and color the other with a very little prepared cochineal. Use it cautiously, as a few drops too much will ruin the color. 3 eggs beaten

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Orleans Cake.

Orleans Cake.

1 liberal pound best flour, dried and sifted. 1 pound powdered sugar. ¾ pound butter, rubbed to a cream with the sugar. 6 eggs beaten light, and the yolks strained. 1 cup cream. 1 glass best brandy. 1 teaspoonful mixed mace and cinnamon. 1 teaspoonful soda, dissolved in hot water. 2 teaspoonfuls cream of tartar sifted with flour. Add the strained yolks to the creamed butter and sugar; to this, the cream and soda—then, in alternate supplies, the whites and flour; finally, spice and brandy. Beat u

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Morris Cake.

Morris Cake.

2 cups powdered sugar. 1 cup butter, creamed with the sugar. 4 cups flour. 5 eggs beaten light, the yolks strained. 1 rather large cup sour cream, or loppered milk. ½ grated nutmeg. 1 teaspoonful vanilla. 1 teaspoonful of soda, dissolved in hot water. Stir beaten yolks, butter, and sugar together, and beat very light. Put in nutmeg and vanilla, the sour cream, half the flour, the soda-water, and the rest of the flour. Beat with steady strokes five minutes, bringing up batter from the bottom of t

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Mont Blanc Cake.

Mont Blanc Cake.

2 even cups of powdered sugar. ¾ cup butter, creamed with sugar. Whites of 5 eggs, very stiff. 1 cup of milk. 3 cups of flour, or enough for good batter. 1 teaspoonful soda, dissolved in hot water. 2 teaspoonfuls of cream of tartar, sifted in flour. Vanilla flavoring. Bake in jelly-cake tins. Whites of three eggs, whisked stiff. 1 heaping cup powdered sugar. 1 cocoanut, pared and grated. Mix all lightly together, taking care not to bruise the cocoanut, and when the cakes are perfectly cold, spre

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Cream Rose Cake. (Very pretty.)

Cream Rose Cake. (Very pretty.)

Whites of 10 eggs, beaten to standing froth. 1 cup butter, creamed with sugar. 3 cups powdered sugar. 1 small cup of sweet cream. Nearly 5 cups prepared flour. Vanilla flavoring, and liquid cochineal. Stir the cream (into which it is safe to put a pinch of soda) into the butter and sugar. Beat five minutes with “the Dover,” until the mixture is like whipped cream. Flavor with vanilla, and put in by turns the whites and the flour. Color a fine pink with cochineal. Bake in four jelly-cake tins. Wh

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Sultana Cake.

Sultana Cake.

4 cups flour. 1 cup of butter. 3 cups powdered sugar. 8 eggs, beaten light. Strain the yolks. 1 cup cream, or rich milk. 1 pound sultana (seedless) raisins, dredged thickly. 1 teaspoonful soda, dissolved in hot water. 2 smaller teaspoonfuls of cream of tartar. ½ grated nutmeg, and ½ teaspoonful of cinnamon. Cream the butter and sugar. Sift the cream of tartar with the flour. Dredge the raisins with flour when you have picked them over with great care, washed and dried them. Mix the beaten yolks

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My Lady’s Cake.

My Lady’s Cake.

2 cups powdered sugar. ½ cup butter, creamed with the sugar. Whites of 5 eggs, whisked stiff. 1 cup of milk. 3 full cups of prepared flour. Flavor with vanilla. Bake in jelly-cake tins. 1 cup sweet cream, whipped stiff. 3 table-spoonfuls powdered sugar. ½ cup grated cocoanut, stirred in lightly at the last. 1 teaspoonful rose-water. A very delicate and delicious cake, but must be eaten very soon after it is made, since the cream will be sour or stale after twenty-four hours. It is best on the da

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Cocoanut and Almond Cake.

Cocoanut and Almond Cake.

2½ cups powdered sugar. 1 cup of butter. 4 full cups prepared flour. Whites of 7 eggs, whisked stiff. 1 small cup of milk, with a mere pinch of soda. 1 grated cocoanut. ½ teaspoonful nutmeg. Juice and half the grated peel of 1 lemon. Cream butter and sugar; stir in lemon and nutmeg. Mix well, add the milk, the whites and flour alternately. Lastly, stir in the grated cocoanut swiftly and lightly. Bake in four jelly-cake tins. 1 pound sweet almonds. Whites of 4 eggs, whisked stiff. 1 heaping cup p

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Cocoanut Sponge Cake.

Cocoanut Sponge Cake.

5 eggs, whites and yolks separated. 1 cup powdered sugar. 1 full cup prepared flour. Juice and half the grated peel of 1 lemon. A little salt. ½ grated nutmeg. 1 cocoanut, pared and grated. Stir together sugar, and the whipped and strained yolks. To this put the lemon, salt and nutmeg. Beat in the flour and whites by turns, then the grated cocoanut. Bake in square, shallow tins, or in one large card. It should be done in half an hour, for the oven must be quick, yet steady. It is best eaten fres

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Richer Cocoanut Cake.

Richer Cocoanut Cake.

1 pound powdered sugar. 1 pound flour, dried and sifted. ½ pound butter, rubbed to cream with sugar. 1 cup of fresh milk. 1 lemon, the juice and half the grated peel. 5 eggs, yolks and whites beaten separately. 1 grated cocoanut. 1 teaspoonful soda, dissolved in hot water. 2 smaller teaspoonfuls cream of tartar, sifted in the flour. Bake in two square, shallow pans. Ice, when cold, with lemon icing....

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Coffee Cake.

Coffee Cake.

5 cups flour, dried and sifted. 1 cup of butter. 2 cups of sugar. 1 cup of molasses. 1 cup made black coffee—the very best quality. ½ pound raisins, seeded and minced. ½ pound currants, washed and dried. ¼ pound citron, chopped fine. 3 eggs, beaten very light. ½ teaspoonful cinnamon. ½ teaspoonful mace. ¼ teaspoonful cloves. 1 teaspoonful—a full one—of saleratus . Cream the butter and sugar, warm the molasses slightly, and beat these, with the spices, hard, five minutes, until the mixture is ver

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Molasses Fruit Cake.

Molasses Fruit Cake.

1½ pound flour. 1 pound powdered sugar. 1 cup of molasses. 1 cup sour cream. 5 eggs, beaten very light. 1 pound of raisins, seeded and cut into thirds. 1 teaspoonful cinnamon and cloves. ½ grated nutmeg. ½ teaspoonful ginger. ¾ pound butter. 1 full teaspoonful soda, dissolved in hot water. Cream butter and sugar; warm the molasses slightly and beat into this with spices and cream. Add the yolks of the eggs, stir in the flour and the whites alternately, the soda-water, then the fruit, well dredge

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Unity Cake.

Unity Cake.

1 egg. 1 cup of powdered sugar. 1 cup of cream (with a pinch of soda stirred in). 1 pint of prepared flour. 1 table-spoonful butter. 1 saltspoonful nutmeg. 1 teaspoonful vanilla. Rub the butter and sugar together; add the beaten egg, the cream and nutmeg. Whip all for five minutes with the “Dover,” stir in the vanilla, and then very lightly, the flour. Bake at once. It is a nice cake if eaten while fresh....

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Brown Cake.

Brown Cake.

4 cups flour. 1 cup butter. 1 cup molasses. 1 cup best brown sugar. 6 eggs, beaten very light. 1 table-spoonful ginger. 1 table-spoonful mixed cloves and cinnamon. 1 pound sultana raisins, washed, picked over and dried. 1 teaspoonful soda, dissolved in hot water. Warm the molasses, butter and sugar slightly, and whip with an egg-beater to a cream. Beat in the yolks, the spices, the whites, flour, soda-water, and lastly the fruit, dredged with flour. Beat hard for two or three minutes, and bake i

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Myrtle’s Cake.

Myrtle’s Cake.

5 eggs, beaten light, and the yolks strained. 3 cups of powdered sugar. 1 cup of butter creamed with the sugar. 1 cup sweet milk. 4 cups of prepared flour. Juice of 1 lemon and half the grated peel. A little nutmeg. Bake in two loaves. It is a very good cup cake, safe and easy. Cover with lemon frosting....

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Risen Seed Cake.

Risen Seed Cake.

1 pound of flour. ½ pound of butter. ¾ pound powdered sugar. ½ cup good yeast. 4 table-spoonfuls cream. Nutmeg. A pinch of soda, dissolved in hot water. 2 table-spoonfuls carraway seed. ¼ pound of citron shred very small. Mix flour, cream, half the butter (melted) and the yeast together; work up very well and set to rise for six hours. When very light, work in the rest of the butter rubbed to a cream with the sugar, the soda-water, and when these ingredients are thoroughly incorporated, the seed

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Citron Cake.

Citron Cake.

6 eggs, beaten light and the yolks strained. 2 cups of sugar. ¾ cup of butter. 2½ cups prepared flour, or enough to make pound-cake batter. With some brands you may need 3 cups. ½ pound citron cut in thin shreds. Juice of an orange and 1 teaspoonful grated peel. Cream butter and sugar; add the yolks, the whites and flour by turns, the orange, and lastly, the citron, dredged with flour. Beat all up hard, and bake in two loaves....

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Rich Almond Cake.

Rich Almond Cake.

4 cups prepared flour. 2 cups powdered sugar. 1 cup of butter. 10 eggs, whipped light, the yolks strained. ½ pound sweet almonds, blanched and pounded. 1 table-spoonful orange-flower water. Nutmeg. Beat butter and sugar ten minutes until they are like whipped cream; add the strained yolks, the whites and flour alternately with one another, then the almond paste in which the orange-flower water has been mixed as it was pounded, and the nutmeg. Beat well and bake as “snow balls,” in small round, r

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A Charlotte à la Parisienne.

A Charlotte à la Parisienne.

1 large stale sponge-cake. 1 cup rich sweet custard. 1 cup sweet cream, whipped. 2 table-spoonfuls rose-water. ½ grated cocoanut. ½ pound sweet almonds, blanched and pounded. Whites of 4 eggs, whipped stiff. 3 table-spoonfuls powdered sugar. Cut the cake in horizontal slices the whole breadth of the loaf. They should be about half an inch thick. Divide the whipped eggs into two portions; into one stir the cocoanut with half the sugar; into the other the almond paste with the rest of the sugar. S

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Jeanie’s Fruit Cake.

Jeanie’s Fruit Cake.

6 eggs. 1 cup of butter. 2½ cups of powdered sugar. 5 cups of flour. 2 cups of sour cream. ½ pound raisins, seeded and chopped. ¼ pound citron, shred finely. 1 heaping teaspoonful of soda. 1 teaspoonful mixed nutmeg and cinnamon. Cream butter and sugar, beat in the yolks; the cream and spices, whip together for a minute, stir in the flour and whites, the soda, dissolved in hot water, and, very quickly, the fruit dredged with flour. Stir up hard and bake immediately. This will make two good-sized

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Pompton Cake.

Pompton Cake.

2 cups powdered sugar. 3 cups prepared flour. 1 cup rich, sweet cream. A little salt. 3 eggs whipped very light. Vanilla and nutmeg flavoring. Beat the eggs very light—the whites until they will stand alone, the yolks until they are thick and smooth. Put yolks and sugar together; whip up well; add the cream, the flour, whites and flavoring, stirring briskly and lightly; fill your “snow-ball” pans or cups and bake at once, in a quick oven. This cake may be made of sour cream, if a teaspoonful of

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May’s Cake.

May’s Cake.

3 cups flour, full ones. 3 eggs. ½ cup of milk. 2 cups of sugar. ½ cup of butter. ½ cup of cream. ½ teaspoonful soda dissolved in hot water. 1 teaspoonful cream of tartar, sifted in flour. Nutmeg, and a pinch of grated lemon-peel. Bake in one loaf....

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Fred’s Favorite.

Fred’s Favorite.

3 eggs—whites and yolks beaten separately. 1 cup of sugar. 2 cups of flour. ½ cup rich milk—cream is better. ½ teaspoonful soda, dissolved in hot water. 1 teaspoonful cream of tartar sifted in flour. Extract of bitter almond. Bake in jelly-cake tins and when cold, spread with the following. Whites of 4 eggs, whipped stiff. Heaping cup of powdered sugar. 2 table-spoonfuls crab-apple jelly, beaten into the méringue after it is stiff. Reserve enough of the frosting before you add the jelly, to cove

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Corn-Starch Cup Cake.

Corn-Starch Cup Cake.

5 eggs. 1 cup of butter. 2 cups of sugar. 1 cup sweet milk. 1 cup corn-starch. 2 cups prepared flour. Vanilla flavoring. Bake at once in small loaves, and eat while fresh. All corn-starch cakes become dry and insipid after twenty-four hours....

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“One, two, three” Cup Cake.

“One, two, three” Cup Cake.

1 cup powdered sugar. 3 eggs well beaten. 1 table-spoonful butter. ½ cup milk. A little vanilla. Bake in jelly-cake tins, and spread with méringue or jelly....

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Snow-Drift Cake.

Snow-Drift Cake.

2 cups powdered sugar. 1 heaping cup prepared flour. 10 eggs—the whites only, whipped stiff. Juice of 1 lemon and half the grated peel. A little salt. Whip the eggs stiff, beat in the sugar, lemon, salt, and finally the flour. Stir in very lightly and quickly and bake at once in two loaves, or in square cards. It is a beautiful and delicious cake when fresh. It is very nice, baked as jelly-cake and spread with this: Whites of 3 eggs. 1 heaping cup of powdered sugar. Juice of 1 orange and half th

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Newark Cake.

Newark Cake.

1 cup of butter. 2 cups of sugar. 4 even cups prepared flour. 1 cup of good milk. 6 eggs, beaten very light. Nutmeg and bitter almond flavoring. If you have not the prepared flour, put in a teaspoonful of soda and two of cream of tartar....

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Wine Cake.

Wine Cake.

3½ cupfuls prepared flour. ½ cup of butter. 4 eggs—beaten light. ½ cupful cream (with a pinch of soda in it). ½ glass sherry wine. Nutmeg. 2 full cups of powdered sugar. Cream butter and sugar; beat in the yolks and wine until very light, add the cream; beat two minutes and stir in very quickly, the whites and flour. Bake in one loaf....

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Fruit and Nut Cake.

Fruit and Nut Cake.

4 cups of flour. 2 cups of sugar. 1 cup of butter. 6 eggs—whites and yolks separated. 1 cup cold water. 1 coffee cupful of hickory-nut kernels, free from shells and very sweet and dry. ½ pound raisins, seeded, chopped and dredged with flour. 1 teaspoonful of soda dissolved in hot water. 2 teaspoonfuls of cream of tartar, sifted in the flour. 1 teaspoonful mixed nutmeg and cinnamon. Rub butter and sugar together to a smooth cream; put in the yolks, then the water, spice, soda; next the whites and

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Unity Gingerbread.

Unity Gingerbread.

1 cup of butter. 1 cup sugar. 1 cup molasses—the very best. 1 cup “loppered” milk or buttermilk. 1 quart flour. 1 table-spoonful ginger. 1 teaspoonful mixed cloves and mace. 1 teaspoonful cinnamon. 1 cup raisins, seeded and cut in two. 1 half-pound eggs—beaten light. 1 heaping teaspoonful of soda dissolved in hot water. Put butter, molasses and sugar together; warm slightly and whip with an egg-beater, until light and creamy. Add the eggs, milk, spices; flour, soda-water. Beat hard for a minute,

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Richmond Gingerbread.

Richmond Gingerbread.

1 cup of sugar. 1 cup of molasses. 1 cup of butter. 1 cup of sweet milk. 4 cups of flour. 4 eggs. 1 table-spoonful mixed ginger and mace. 1 teaspoonful soda—a small one—dissolved in the milk. Beat sugar, molasses, butter and spice together to a cream; add the whipped yolks, the milk, and, very quickly, the whites and flour. Bake in one loaf, or in cups....

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Eggless Gingerbread.

Eggless Gingerbread.

1 cup of sugar. 1 cup of best molasses. ½ cup of butter. 1 cup of sour cream. 1 table-spoonful ginger. 1 teaspoonful cinnamon. 1 heaping teaspoonful of soda, dissolved in hot water. Nearly 4 cups of flour. Mix, and bake quickly, adding the soda-water last, and beating hard for two minutes after it goes in....

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Sugar Gingerbread.

Sugar Gingerbread.

1 cup butter. 2 cups of sugar. 4 eggs, beaten very light. 1 cup of sour cream . 4½ cups of flour. Juice of 1 lemon, and half the grated peel. 1 teaspoonful of cinnamon. ½ grated nutmeg. 1 table-spoonful ginger. 1 teaspoonful of soda, dissolved in hot water. Bake in two loaves. It is very nice, and will keep several days if wrapped in a thick cloth....

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Half-Cup Gingerbread.

Half-Cup Gingerbread.

½ cup of sugar. ½ cup of butter. ½ cup of best molasses. ½ cup of sour milk. ½ pound of eggs. ½ pound of flour, or enough for good batter. ½ coffee-cup of raisins, seeded and halved. ½ table-spoonful ginger. ½ teaspoonful cinnamon. ½ dessert -spoonful soda, dissolved in hot water. Cream butter, sugar, molasses and spices. Beat thoroughly before adding yolks and milk. Put in flour and whites alternately, then the soda-water. Mix well, and stir in the fruit dredged with flour. Bake in one card or

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Currant Cake.

Currant Cake.

1 cup of butter. 2 cups of powdered sugar, creamed with butter. ½ cup of sweet milk. 4 eggs. 3 cups of prepared flour. ½ grated nutmeg. ½ pound currants, washed, dried and dredged. Put the fruit in last. Bake in cups or small pans. They are very nice for luncheon or tea—very convenient for Sabbath-school suppers and picnics....

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Cocoanut Cakes. (Small.)

Cocoanut Cakes. (Small.)

1 grated cocoanut. 1 cup powdered sugar. 3 eggs—the whites only, whipped stiff. 1 table-spoonful corn-starch, wet in the milk of the cocoanut. Rose-water flavoring. Whip the sugar into the stiffened whites; then the corn-starch, the cocoanut and rose-water last. Beat up well, and drop by the spoonful upon buttered paper. Bake half an hour....

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Rose Drop Cakes. (Cocoanut.)

Rose Drop Cakes. (Cocoanut.)

Mix as directed in last receipt, coloring the méringue before you put in the cocoanut, with liquid cochineal. Add cautiously until you get the right tint....

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Variegated Cakes.

Variegated Cakes.

1 cup of powdered sugar. ½ cup of butter, creamed with the sugar. ½ cup of milk. 4 eggs—the whites only, whipped light. 2½ cups of prepared flour. Bitter-almond flavoring. Spinach-juice and cochineal. Cream butter and sugar, add the milk, flavoring the whites and flour. Divide the batter into three parts. Bruise and pound a few leaves of spinach in a thin muslin bag, until you can express the juice. Put a few drops of this into one portion of the batter, color another with cochineal, leaving the

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Snow-Drops.

Snow-Drops.

1 cup of butter. 2 cups of sugar. Whites of 5 eggs. 1 small cup of milk. 3 full cups of prepared flour. Flavor with vanilla and nutmeg. Bake in small, round tins. Those in the shape of fluted shells are very pretty....

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Rich Drop Cakes.

Rich Drop Cakes.

1 pound of flour. 1 pound of powdered sugar. ¾ pound of butter. ½ pound of currants, washed and dried. 4 eggs, beaten very light. Juice of 1 lemon, and half the grated peel. ½ teaspoonful of soda, wet up with hot water. Dredge the currants, and put them in last of all. Drop the mixture by the spoonful, upon buttered paper, taking care that they are not so close together as to touch in baking....

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Kellogg Cookies.

Kellogg Cookies.

1 cup of butter. 2 cups powdered sugar, creamed with the butter. 3 table-spoonfuls sour cream . 5 cups of flour. 1 teaspoonful—an even one—of soda. 1 teaspoonful of nutmeg. A handful of currants, washed and dried. Mix all except the fruit, into a dough just stiff enough to roll out. The sheet should be about a quarter of an inch thick. Cut round, and bake quickly. When about half done open the oven-door; strew a few currants upon each cookey, and close the door again immediately, lest the cakes

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Bertie’s Cookies.

Bertie’s Cookies.

1 large cup of sugar. ½ cup of butter. 1 cup sweet milk. 3 eggs, beaten light. 4 cups prepared flour, or enough to enable you to roll out the dough. Nutmeg and cinnamon. Cream butter, spice and sugar; add the yolks, then the milk; whites and flour alternately; roll into a thin sheet with as few strokes as possible; cut into fancy shapes with tin-cutters, and bake quickly....

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Seed Cookies.

Seed Cookies.

1 cup of butter. 2½ cups powdered sugar. 4 eggs. 4 cups of flour, or enough for soft dough. 2 ounces carraway-seeds, scattered through the flour while dry. Rub butter and sugar to a cream; add the yolks, and mix up well. Put in flour and whites in turns; roll out thin and cut into round cakes....

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Montrose Cookies.

Montrose Cookies.

1 pound of flour. ½ pound of butter. ½ pound of powdered sugar. 1 teaspoonful mixed spices—cinnamon, nutmeg, and mace, and a few raisins. 3 eggs, well beaten. Juice of 1 lemon, and half the grated peel. Roll out rather thin, and cut into round or oval cakes. Sprinkle a little white sugar over the top; lay a whole raisin in the centre of each, and bake quickly until crisp....

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Aunt Molly’s Cookies.

Aunt Molly’s Cookies.

1 cup of butter. 2 cups powdered sugar. 4 eggs. 4 cups of prepared flour, or enough for soft dough. 2 table-spoonfuls of cream. Nutmeg and mace. Roll into a thin sheet, and cut into small cakes. Bake in a quick oven until crisp and of a delicate brown. Brush them over while hot with a soft bit of rag dipped in sugar and water, pretty thick....

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Lemon Macaroons.

Lemon Macaroons.

1 pound of powdered sugar. 4 eggs, whipped very light and long. Juice of 3 lemons, and peel of one. 1 heaping cup of prepared flour. ½ teaspoonful nutmeg. Butter your hands lightly; take up small lumps of the mixture; make into balls about as large as a walnut, and lay them upon a sheet of buttered paper—more than two inches apart. Bake in a brisk oven....

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Lemon Cookies.

Lemon Cookies.

1 pound of flour, or enough for stiff dough. ¼ pound of butter. Juice of 2 lemons, grated peel of one. 3 eggs, whipped very light. Stir butter, sugar, lemon-juice and peel to a light cream. Beat at least five minutes before adding the yolks of the eggs. Whip them in thoroughly, put in the whites, lastly the flour. Roll out about an eighth of an inch in thickness, and cut into round cakes. Bake quickly. Keep in a dry place in a tin box, but do not wrap them up, as they are apt to become soft....

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Carraway Cookies.

Carraway Cookies.

Roll into a thin sheet; cut out with a cake-cutter; prick with a sharp fork, and bake in a moderate oven....

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Small Almond Cakes.

Small Almond Cakes.

1 pound of powdered sugar. 6 eggs, beaten very light. ½ pound of almonds, blanched and pounded. ½ pound of prepared flour. Rose-water, mixed with the almond-paste. Whip up the whites of the eggs to a méringue with half the sugar; stir in the almond-paste. Beat the yolks ten minutes with the remainder of the sugar. Mix all together, and add the flour lightly and rapidly. Bake in well-buttered paté -pans, or other small tins, very quickly. Turn out as soon as done upon a baking-pan, bottom uppermo

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Cream Cakes. (Pretty and good.)

Cream Cakes. (Pretty and good.)

Some good puff-paste. Whites of 2 eggs, ½ cup sweet jelly. 1 cup of cream, whipped to a froth. 3 table-spoonfuls powdered sugar. Vanilla, or other flavoring. Roll out the paste as for pies; cut into squares five inches across. Have ready greased muffin-rings three inches in diameter; lay one in the centre of each square; turn up the four corners upon it, so as to make a cup of the paste, and bake in a quick oven. When almost done, open the oven-door, pull out the muffin-rings with care, brush th

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Custard Cakes.

Custard Cakes.

Some balls of white, clean tissue-paper. 3 or 4 table-spoonfuls powdered sugar. 2 eggs. 2 cups—more or less, of rich custard. Roll out the paste very thin; spread it thickly with beaten yolk of egg, and strew powdered sugar over this. Fold up tightly; flatten with the rolling-pin, and roll out as for a pie-crust. Line paté-pans well greased with this; put a ball of soft paper within each to keep up the top crust; put this on, lightly buttering the inner edge, and bake quickly until nicely browne

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Queen Cakes.

Queen Cakes.

1 cup of butter. 2 cups of sugar. 3½ cups of flour. ½ cup of cream. 4 eggs. ½ pound of currants. ¼ pound sweet almonds, blanched and pounded. ½ teaspoonful soda, dissolved in hot water. 1 teaspoonful of cream of tartar, sifted in flour. Rose-water, worked into almond-paste. Beat butter and sugar to a cream, add the yolks and almond-paste. Whip all together for five minutes before putting in the cream, the soda-water, whites and flour alternately; finally the fruit dredged with flour. Stir thorou

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Small Citron Cakes.

Small Citron Cakes.

6 eggs. ½ pound of butter. ½ pound sugar, creamed with the butter. ¾ pound of prepared flour. 1 glass best brandy. ¼ pound citron, shred fine. Nutmeg to taste. Beat the creamed butter and sugar up with the yolks; add the brandy, and whip hard five minutes; then the flour, whites, and the citron shred fine and dredged with flour. Bake in small tins very quickly. They keep well....

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Seed Wafers.

Seed Wafers.

½ pound of sugar. ¼ pound of butter, creamed with the sugar. 4 eggs, beaten very light. Enough flour for soft dough. 1 ounce carraway-seeds, mixed with the dry flour. Mix well; roll into a very thin paste. Cut into round cakes, brush each over with the white of an egg, sift powdered sugar upon it, and bake in a brisk oven about ten minutes, or until crisp. Do not take them from the baking-tins until nearly cold, as they are apt to break while hot....

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Ginger Cookies.

Ginger Cookies.

1 cup of butter. 2 cups of sugar, creamed with the butter. ¼ cup of milk, with a pinch of soda in it. 2 eggs. 1 table-spoonful ginger. ½ grated nutmeg. ½ teaspoonful of cinnamon. Flour for stiff dough. Roll very thin; cut into round cakes, and bake quickly until crisp. They will keep a long time....

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Ginger Snaps. (Large quantity.)

Ginger Snaps. (Large quantity.)

1 pound of butter. 2 pounds of flour. 1½ pounds of sugar. 6 eggs, beaten very light. 1 great spoonful of ginger. 1 teaspoonful mixed cloves and cinnamon. Roll as thin as wafer-dough. Cut into small, round cakes, and bake crisp. Let them get cool before putting them away, or they may soften....

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Fried Jumbles.

Fried Jumbles.

2 eggs. 1 cup of sugar, } 4 table-spoonfuls of butter, } rubbed to a cream. 1 cup of milk. 1 teaspoonful of soda. 2 teaspoonfuls of cream of tartar. 4 cups of flour, or enough for soft dough. Season to taste with nutmeg. Roll into a sheet nearly an inch thick. Cut into shapes, and fry in boiling lard, as you would crullers. Drain off every drop of fat; sift powdered sugar over the cakes while hot, and eat fresh....

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Genuine Scotch Short Bread. (Very fine.)

Genuine Scotch Short Bread. (Very fine.)

2 pounds flour. 1 pound best butter. Scant ½ pound of sugar. Wash all particles of salt from the butter. Rub this and the sugar together to a cream, as for loaf cake. The flour should be dry and slightly warm. Mix this into the creamed butter and sugar gently and gradually with the hand, until all the ingredients are thoroughly incorporated. The longer it is kneaded the better it will be. Lay it on a pasteboard, and press into sheets nearly half an inch thick with the hand, as rolling has a tend

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TEA. ————————

TEA. ————————

The evening meal, call it by whatever name we may, is apt to be the most social one of the three which are the rule in this land. The pressure of the business allotted to the hours of daylight is over. The memory and the conversation of each one who comes to the feast, are richer by the history of another day. It is sometimes hard to “make talk” for the breakfast table. The talk of the six o’clock P.M. dinner, or supper, or tea, makes itself. I frankly own that, however much may be said in favor

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Tea à la Russe.

Tea à la Russe.

Slice fresh, juicy lemons; pare them carefully, lay a piece in the bottom of each cup; sprinkle with white sugar and pour the tea, very hot and strong, over them. Send around the sliced lemon with the cups of tea, that each person may squeeze in the juice to please himself. Some leave the peel on, and profess to like the bitter flavor which it imparts to the beverage. The truth is, the taste for this (now) fashionable refreshment is so completely an acquired liking, that you had best leave to yo

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Cold Tea.

Cold Tea.

Mixed tea is better cold than either black or green alone. Set it aside after breakfast, for luncheon or for tea, straining it into a perfectly clean and sweet bottle, and burying it in the ice. When ready to use it, you must fill a goblet three-quarters of the way to the top with the clear tea; sweeten it more lavishly than you would hot, and fill up the glass with cracked ice. It is a delicious beverage in summer. Drink without cream....

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Iced Tea à la Russe.

Iced Tea à la Russe.

To each goblet of cold tea (without cream), add the juice of half a lemon. Fill up with pounded ice, and sweeten well. A glass of champagne added to this makes what is called Russian punch....

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Tea Milk-punch.

Tea Milk-punch.

1 egg beaten very light. 1 small glass new milk. 1 cup very hot tea. Sugar to taste. Beat a teaspoonful or so of sugar with the egg; stir in the milk and then the hot tea, beating all up well together, and sweetening to taste. This is a palatable mixture, and is valuable for invalids who suffer much from weakness, or the peculiar sensation known as a “cold stomach.”...

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A “Cozy” for a Teapot.

A “Cozy” for a Teapot.

This is not an article of diet, yet an accessory to good tea-making and enjoyable tea-drinking that deserves to be better known in America. It is a wadded cover or bag made of crotcheted worsted, or of silk, velvet or cashmere, stitched or embroidered as the maker may fancy, with a stout ribbon-elastic drawn loosely in the bottom. This is put over the teapot so soon as the tea is poured into it, and will keep the contents of the pot warm for an hour or more. Those who have known the discomfort,

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Coffee with Whipped Cream.

Coffee with Whipped Cream.

For six cups of coffee, of fair size, you will need about one cup of sweet cream, whipped light with a little sugar. Put into each cup the desired amount of sugar, and about a table-spoonful of boiling milk. Pour the coffee over these, and lay upon the surface of the hot liquid a large spoonful of the frothed cream. Give a gentle stir to each cup before sending them around. This is known to some as méringued coffee, and is an elegant French preparation of the popular drink....

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Frothed Café au Lait.

Frothed Café au Lait.

1 quart strong, clear coffee, strained through muslin. 1 Scant quart boiling milk. Whites of 3 eggs, beaten stiff. 1 table-spoonful powdered sugar, whipped with the eggs. Your coffee urn must be scalded clean, and while it is hot, pour in the coffee and milk alternately, stirring gently. Cover; wrap a thick cloth about the urn for five minutes, before it goes to table. Have ready in a cream-pitcher the whipped and sweetened whites. Put a large spoonful upon each cup of coffee as you pour it out,

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Frothed Chocolate. (Very good.)

Frothed Chocolate. (Very good.)

1 cup of boiling water. 3 pints of fresh milk. 3 table-spoonfuls Baker’s chocolate, grated. 5 eggs, the whites only, beaten light. 2 table-spoonfuls of sugar, powdered for froth. Sweeten the chocolate to taste. Heat the milk to scalding. Wet up the chocolate with the boiling water and when the milk is hot, stir this into it. Simmer gently ten minutes, stirring frequently. Boil up briskly once, take from the fire, sweeten to taste, taking care not to make it too sweet, and stir in the whites of t

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Milled Chocolate.

Milled Chocolate.

3 heaping table-spoonfuls of grated chocolate. 1 quart of milk. Wet the chocolate with boiling water. Scald the milk and stir in the chocolate-paste. Simmer ten minutes; then, if you have no regular “muller,” put your syllabub-churn into the boiling liquid and churn steadily, without taking from the fire, until it is a yeasty froth. Pour into a chocolate-pitcher, and serve at once. This is esteemed a great delicacy by chocolate lovers, and is easily made....

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Soyer’s Café au Lait.

Soyer’s Café au Lait.

1 cup best coffee, freshly roasted, but unground . 2 cups of boiling water. 1 quart boiling milk. Put the coffee into a clean , dry kettle or tin pail; fit on a close top and set in a saucepan of boiling water. Shake it every few moments, without opening it, until you judge that the coffee-grains must be heated through. If, on lifting the cover, you find that the contents of the inner vessel are very hot and smoking, pour over them the boiling water directly from the tea-kettle. Cover the inner

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White Lemonade.

White Lemonade.

3 lemons. 3 cups loaf sugar. 2 glasses white wine. 2 quarts fresh milk, boiling hot. Wash the lemons, grate all the peel from one into a bowl; add the sugar, and squeeze the juice of the three over these. After two hours add the wine, and then, quickly, the boiling milk. Strain through a flannel jelly-bag. Cool and set in the ice until wanted....

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Claret Cup.

Claret Cup.

1 (quart) bottle of claret. 1 (pint) bottle of champagne. ½ pint best sherry. 2 lemons, sliced. ¼ pound loaf sugar dissolved in 1 cup cold water. Let the sugar, water and sliced lemon steep together half an hour before adding to the rest of the ingredients. Shake all well together in a very large pitcher twenty or thirty times, and make thick with pounded ice, when you are ready to use it. There is no better receipt for the famous “claret cup” than this....

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Very Fine Porteree.

Very Fine Porteree.

1 pint bottle best porter. 2 glasses pale sherry. 1 lemon peeled and sliced. ½ pint ice-water. 6 or 8 lumps of loaf sugar. ½ grated nutmeg. Pounded ice. This mixture has been used satisfactorily by invalids, for whom the pure porter was too heavy, causing biliousness and heartburn....

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Ginger Cordial.

Ginger Cordial.

2 table-spoonfuls ground ginger, fresh and strong. 1 lb. loaf sugar. ½ pint best whiskey. 1 quart red currants. Juice of 1 lemon. Crush the currants in a stone vessel with a wooden beetle, and strain them through a clean, coarse cloth, over the sugar. Stir until the sugar is dissolved; add the lemon, the whiskey, and the ginger. Put it into a demijohn or a stone jug, and set upon the cellar-floor for a week, shaking up vigorously every day. At the end of that time, strain through a cloth and bot

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Milk-Punch. (Hot.)

Milk-Punch. (Hot.)

1 quart milk, warm from the cow. 2 glasses best sherry wine. 4 table-spoonfuls powdered sugar. 4 eggs, the yolks only, beaten light. Cinnamon and nutmeg to taste. Bring the milk to the boiling point. Beat up the yolks and sugar together; add the wine; pour into a pitcher, and mix with it, stirring all the time, the boiling milk. Pour from one vessel to another six times, spice, and serve as soon as it can be swallowed without scalding the throat. This is said to be an admirable remedy for a bad

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Mulled Ale.

Mulled Ale.

3 eggs, the yolks only. A pint of good ale. 2 table-spoonfuls loaf sugar. A pinch of ginger, and same of nutmeg. Heat the ale scalding hot, but do not let it quite boil. Take from the fire and stir in the eggs beaten with the sugar, and the spice. Pour from pitcher to pitcher, five or six times, until it froths, and drink hot....

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Mulled Wine.

Mulled Wine.

2 eggs, beaten very light with the sugar. 1 table-spoonful white sugar. 2 full glasses white wine. ½ cup boiling water. A little nutmeg. Heat the water, add the wine; cover closely and bring almost to a boil. Pour this carefully over the beaten egg and sugar; set in a vessel of boiling water and stir constantly until it begins to thicken. Pour into a silver goblet, grate the nutmeg on the top, and let the invalid drink it as hot as it can be swallowed without suffering....

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A Summer Drink. (Very good.)

A Summer Drink. (Very good.)

2 lbs. Catawba grapes. 3 table-spoonfuls loaf sugar. 1 cup of cold water. Squeeze the grapes hard in a coarse cloth, when you have picked them from the stems. Wring out every drop of juice; add the sugar, and when this is dissolved, the water, surround with ice until very cold; put a lump of ice into a pitcher, pour the mixture upon it, and drink at once. You can add more sugar if you like, or if the grapes are not quite ripe....

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Rum Milk-Punch.

Rum Milk-Punch.

1 cup milk, warm from the cow. 1 table-spoonful of best rum. 1 egg, whipped light with a little sugar. A little nutmeg. Pour the rum upon the egg-and-sugar; stir for a moment and add the milk; strain and drink. It is a useful stimulant for consumptives, and should be taken before breakfast....

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Clear Punch.

Clear Punch.

½ cup ice-water. 1 glass white wine (or very good whiskey). White of 1 egg whipped stiff with the sugar. 1 table-spoonful of loaf sugar. A sprig of mint. Pounded ice. Mix well together and give to the patient, ice-cold....

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Currant and Raspberry Shrub.

Currant and Raspberry Shrub.

4 quarts ripe currants. 3 quarts red raspberries. 4 lbs. loaf sugar. 1 quart best brandy. Pound the fruit in a stone jar, or wide-mouthed crock, with a wooden beetle. Squeeze out every drop of the juice; put this into a porcelain, enamel, or very clean bell-metal kettle, and boil hard ten minutes. Bring to the boil quickly, as slow heating and boiling has a tendency to darken all acid syrups. Put in the sugar at the end of the ten minutes, and boil up once to throw the scum to the top. Take it o

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Strawberry Shrub.

Strawberry Shrub.

4 quarts of ripe strawberries. The juice of 4 lemons. 4 lbs. of loaf sugar. 1 pint best brandy, or colorless whiskey. Mash the berries and squeeze them through a bag. Add the strained lemon-juice; bring quickly to a fast boil, and after it has boiled five minutes, put in the sugar and cook five minutes more. Skim as it cools, and, when quite cold, add the brandy. Be sure that your bottles are perfectly clean. Rinse them out with soda-and-water; then, with boiling water. The corks must be new. So

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Lemon Shrub.

Lemon Shrub.

Juice of 6 lemons, and grated peel of two. Grated peel of 1 orange. 3 lbs. loaf sugar. 3 pints of cold water. 3 pints of brandy or white whiskey. Steep the grated peel in the brandy for two days. Boil the sugar-and-water to a thick syrup, and when it is cool, strain into it the lemon-juice and the liquor. Shake up well for five minutes, and bottle. Seal the bottles and lay them on their sides....

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Curaçoa.

Curaçoa.

Grated peel and the juice of 4 fine oranges. 1 lb. of rock-candy. 1 cup of cold water. 1 teaspoonful cinnamon. ½ teaspoonful nutmeg. A pinch of cloves. 1 pint very fine brandy. Break the candy to pieces in a mortar, or, by pounding it in a cloth, cover with cold water and heat to a boil, by which time the candy should be entirely dissolved. Add the orange-juice, boil up once and take from the fire. When cold, skim, put in the spices, peel, and brandy; put it into a stone jug, and let it stand fo

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Noyau.

Noyau.

½ pound sweet almonds. Juice of 3 lemons, and grated peel of one. 2 pounds loaf sugar. 3 teaspoonfuls extract of bitter-almonds. 2 table-spoonfuls clear honey. 1 pint best brandy. 1 table-spoonful orange-flower water. Blanch and pound the almonds, mixing the orange-flower water with them to prevent oiling. Add the sugar and brandy, and let these ingredients lie together for two days, shaking the jug frequently. Put in the lemon, honey and flavoring; shake hard, and leave in the jug a week longer

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Rose Syrup.

Rose Syrup.

1½ pound of fresh rose-leaves. 2 pounds loaf sugar. Whites of 2 eggs, whipped light. 1 quart cold water. Boil the sugar and water to a clear syrup, beat in the whites of the eggs, and, when it has boiled up again well, take from the fire. Skim as it cools, and when a little more than blood-warm, pour it over half a pound of fresh rose-leaves. Cover it closely, and let it alone for twenty-four hours. Strain, and put in the second supply of leaves. On the third day put in the last half pound, and

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Orange Cream.

Orange Cream.

12 large, very sweet oranges. 2 pounds loaf sugar. 1 quart milk, warm from the cow. 1 quart best French brandy. Grate the peel from three of the oranges, and reserve for use in preparing the liqueur. Peel the rest, and use the juice only. Pour this with the brandy over the sugar and grated rind; put into a stone jug, and let it stand three days, shaking twice a day. Then boil the milk, which must be new, and pour hot over the mixture, stirring it in well. Cover closely. When it is quite cold, st

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Vanilla Liqueur.

Vanilla Liqueur.

4 fresh vanilla beans. 4 pounds loaf sugar. 1 quart cold water. 1 pint best brandy, or white whiskey. Split the beans and cut into inch lengths. Put them to soak in the brandy for three days. Boil the sugar and water until it is a thick, clear syrup. Skim well, and strain the vanilla brandy into it. Shake, and pour into small bottles. I have called this a liqueur, but it is so highly flavored as to be unfit for drinking, except as it is used in small quantities in effervescing beverages. But it

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Lemon.

Lemon.

The peel of 6 lemons. 1 quart white whiskey or brandy. Cut the rind into thin shreds; half fill three or four wide-mouthed bottles with it, and pour the spirits upon it. Cork tightly, and shake now and then for the first month. This will keep for years, and be better for age. It has this advantage over the distilled extract sold in the stores—country-stores especially, lemon extract being especially liable to spoil if kept for a few months, and tasting, when a little old, unfortunately like spir

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Orange.

Orange.

Prepare as you would lemon-peel. Put into small bottles. It is said to be an excellent stomachic taken in the proportion of a teaspoonful to a glass of iced water, and slightly sweetened. It is very nice for flavoring the icing of orange cake....

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Vanilla.

Vanilla.

2 vanilla beans. ½ pint white whiskey. Split the bean, and clip with your scissors into bits, scraping out the seeds which possess the finest flavoring qualities. Put the seed and husks into the bottom of a small bottle; fill up with the spirits, and cork tightly. Shake it often for a few weeks, after which it will be fit for use—and never spoil ....

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Bitter Almond.

Bitter Almond.

½ pound of bitter almonds. 1 pint white whiskey. Blanch the almonds, and shred (not pound them), using for this purpose a sharp knife that will not bruise the kernels. Put them into a wide-mouthed bottle; pour in the spirits, cork tightly; shake every other day for a fortnight. It will then be fit for use. Strain it as you have occasion to use it, through a bit of cloth held over the mouth of the bottle. I introduce these directions for the domestic manufacture of such extracts as are most used

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Apple Marmalade.

Apple Marmalade.

2 or 3 dozen tart, juicy apples, pared, cored and sliced. A little cold water. ¾ pound of sugar to every pint of juice. Juice of 2 lemons. Stew the apples until tender, in just enough cold water to cover them. Drain off the juice through a cullender, and put into a porcelain or enamel kettle; stirring into it three-quarters of a pound of sugar for every pint of the liquid. Boil until it begins to jelly; strain the lemon-juice into it; put in the apples and stew pretty fast, stirring almost const

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Pear and Quince Marmalade.

Pear and Quince Marmalade.

2 dozen juicy pears. 10 fine, ripe quinces. Juice of 3 lemons. ¾ pound of sugar to every pound of fruit after it is ready for cooking. A little cold water. Pare and core the fruit, and throw it into cold water while you stew parings and cores in a little water to make the syrup. When they have boiled to pieces strain off the liquid; when cold, put in the sliced fruit and bring to a fast boil. It should be thick and smooth before the sugar and lemon-juice go in. Cook steadily an hour longer, work

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Orange Marmalade.

Orange Marmalade.

18 sweet, ripe oranges. 6 pounds best white sugar. Grate the peel from four oranges, and reserve it for the marmalade. The rinds of the rest will not be needed. Pare the fruit carefully, removing the inner white skin as well as the yellow. Slice the orange; remove the seeds; put the fruit and grated peel in a porcelain or enamel saucepan (if the latter, those made by Lalange and Grosjean are the best), and boil steadily until the pulp is reduced to a smooth mass. Take from the fire and rub quick

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Dundee Orange Marmalade.

Dundee Orange Marmalade.

12 fine, ripe oranges. 4 pounds white sugar—the best. 3 lemons—all the juice, and the rind of one lemon. Cut the peel of four oranges into small dice, and the rind of one lemon. Stew them in clear water until tender. Slice and seed the oranges; put them into a preserving-kettle with the juice of the lemons and cook until all are boiled down to a smooth pulp. Rub this through a cullender; return to the saucepan with the sugar, and keep at a fast boil until quite thick. Stir in the “dice” from whi

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Candied Cherries.

Candied Cherries.

2 quarts large, ripe, red cherries, stoned carefully . 2 lbs. loaf sugar. 1 cup water. Make a syrup of the sugar and water and boil until it is thick enough to “pull,” as for candy. Remove to the side of the range, and stir until it shows signs of granulation. It is well to stir frequently while it is cooking, to secure this end. When there are grains, or crystals on the spoon, drop in the cherries, a few at a time. Let each supply lie in the boiling syrup two minutes, when remove to a sieve set

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Glacé Cherries.

Glacé Cherries.

Make as above, but do not let the syrup granulate. It should not be stirred at all, but when it “ropes,” pour it over the cherries, which should be spread out upon a large, flat dish. When the syrup is almost cold, take these out, one by one, with a teaspoon, and spread upon a dish to dry in the open air. If nicely managed, these are nearly as good as those put up by professional confectioners. Keep in a dry, cool place....

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Candied Lemon-Peel.

Candied Lemon-Peel.

12 fresh, thick-skinned lemons. 4 lbs. loaf sugar. A little powdered alum. 3 cups clear water. Cut the peel from the lemons in long, thin strips, and lay in strong salt and water all night. Wash them in three waters next morning, and boil them until tender in soft water. They should be almost translucent, but not so soft as to break. Dissolve a little alum—about half a teaspoonful, when powdered—in enough cold water to cover the peel, and let it lie in it for two hours. By this time the syrup sh

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Maple Syrup.

Maple Syrup.

6 lbs. maple sugar—pure. 6 large coffee-cups of water. Break the sugar to pieces with a stone or hammer; cover with the water—cold—and let it stand until it is nearly, or quite melted. Put over the fire and bring to a gentle boil, leaving the kettle uncovered. Boil, without stirring , until it is a pretty thick syrup. If possible, buy maple sugar direct from the “sugar camps,” or their vicinity, and in large blocks. The pretty scolloped cakes offered by peanut venders at treble the price of the

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Cranberries.

Cranberries.

Instead of expending my own time in covering a couple of sheets of paper with receipts touching this invaluable berry, I would direct the reader’s attention to the very admirable and comprehensive circular issued by Messrs. C. G. and E. W. Crane , as an accompaniment to their “First Premium Star Brand Cranberries,” raised in Ocean County, New Jersey. I have never seen finer, or tasted more delicious berries than those sent out with their stamp upon the crates, and I consider that I am doing my f

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Peanut Candy. (Very nice.)

Peanut Candy. (Very nice.)

1 scant pint of molasses. 4 quarts of peanuts, measured before they are shelled. 2 table-spoonfuls of vanilla. 1 teaspoonful of soda. Boil the molasses until it hardens in cold water, when dropped from the spoon. Stir in the vanilla—then the soda, dry. Lastly, the shelled peanuts. Turn out into shallow pans well buttered, and press it down smooth with a wooden spoon. I can heartily recommend the candy made according to this receipt as being unrivalled of its kind. The molasses should be good in

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Dotty Dimple’s Vinegar Candy.

Dotty Dimple’s Vinegar Candy.

3 cups white sugar. 1½ cups clear vinegar. Stir the sugar into the vinegar until thoroughly dissolved; heat to a gentle boil and stew, uncovered, until it ropes from the tip of the spoon. Turn out upon broad dishes, well buttered, and cool. So soon as you are able to handle it without burning your fingers, begin to pull it, using only the tips of your fingers. It can be “pulled” beautifully white and porous. Those who have read Sophie May’s delightful “Little Prudy,” and “Dotty Dimple” series, w

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Lemon-Cream Candy.

Lemon-Cream Candy.

6 pounds best white sugar. Strained juice of 2 lemons. Grated peel of 1 lemon. 1 teaspoonful of soda. 3 cups clear water. Steep the grated peel of the lemon in the juice for an hour; strain, squeezing the cloth hard to get out all the strength. Pour the water over the sugar, and, when nearly dissolved, set it over the fire and bring to a boil. Stew steadily until it hardens in cold water; stir in the lemon; boil one minute; add the dry soda, stirring in well; and, instantly, turn out upon broad,

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Chocolate Caramels.

Chocolate Caramels.

1 cup rich, sweet cream. 1 cup brown sugar. 1 cup white sugar. 7 table-spoonfuls vanilla chocolate. 1 table-spoonful corn-starch, stirred into the cream. 1 table-spoonful of butter. Vanilla flavoring. Soda, the size of a pea, stirred into cream. Boil all the ingredients except the chocolate and vanilla extract, half an hour, stirring to prevent burning. Reserve half of the cream and wet up the chocolate in it, adding a very little water if necessary. Draw the saucepan to the side of the range, a

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Marbled Cream Candy. (Good.)

Marbled Cream Candy. (Good.)

4 cups white sugar. 1 cup rich sweet cream. 1 cup water. 1 table-spoonful vinegar. Bit of soda the size of a pea, stirred in cream. Vanilla extract. 3 table-spoonfuls of chocolate—grated. Boil all the ingredients except half the cream, the chocolate and vanilla, together very fast until it is a thick, ropy syrup. Heat in a separate saucepan the reserved cream, into which you must have rubbed the grated chocolate. Let it stew until quite thick, and when the candy is done, add a cupful of it to th

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Chocolate Cream Drops.

Chocolate Cream Drops.

1 cake vanilla chocolate. 3 cups of powdered sugar. 1 cup soft water. 2 table-spoonfuls corn-starch or arrowroot. 1 table-spoonful butter. 2 teaspoonfuls vanilla. Wash from the butter every grain of salt. Stir the sugar and water together; mix in the corn-starch, and bring to a boil, stirring constantly to induce granulation. Boil about ten minutes, when add the butter. Take from the fire and beat as you would eggs, until it begins to look like granulated cream. Put in the vanilla; butter your h

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Sugar Candy.

Sugar Candy.

6 cups of white sugar. ½ cup of butter. 2 table-spoonfuls of vinegar. ½ teaspoonful of soda. 1 cup cold water. Vanilla flavoring. Pour water and vinegar upon the sugar, and let them stand, without stirring, until the sugar is melted. Set over the fire and boil fast until it “ropes.” Put in the butter; boil hard two minutes longer, add the dry soda, stir it in and take at once from the fire. Flavor when it ceases to effervesce. Turn out upon greased dishes, and pull with the tips of your fingers

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For Sudden Hoarseness.

For Sudden Hoarseness.

Roast a lemon in the oven, turning now and then, that all sides may be equally cooked. It should not crack, or burst, but be soft all through. Just before going to bed take the lemon (which should be very hot), cut a piece from the top, and fill it with as much white sugar as it will hold. “Chock-full—do you mean?” asked an old gentleman to whom I recommended the palatable remedy. “If that is very full—pressed down, and running over—I mean chock-full!” I replied. Eat all the sugar, filling the l

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Another,

Another,

And far less pleasant prescription, is a teaspoonful of vinegar made thick with common salt. Having myself been, in earlier years, more than once the grateful victim of its severely benevolent agency, I cannot but endorse the dose. But—try the lemon first....

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For Sore Throat.

For Sore Throat.

1 drachm chlorate of potassa dissolved in 1 cupful of hot water. Let it cool; take a table-spoonful three times a day, and gargle with the same, every hour. Before retiring at night, rub the outside of the throat, especially the soft portions opposite the tonsils, with a little cold water, made so thick with common salt that the crystals will scratch the skin smartly. Do this faithfully until there is a fair degree of external irritation; then, bind a bit of flannel about the throat. Free use of

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For a Cough.

For a Cough.

Eat slowly, three or four times a day, six lumps of sugar, saturated with the very best whiskey you can get. Having tested this “old woman’s prescription” for myself, and found in it the messenger of healing to a cough of several months’ standing which had set physicians and cod-liver oil at defiance, I write it down here without scruples or doubt....

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For Cholera Symptoms,

For Cholera Symptoms,

Summer complaint, or any of the numerous forms of diseased bowels—pin a bandage of red flannel as tightly about the abdomen as is consistent with comfort, having first heated it well at the fire or register. The application is inexpressibly soothing to the racked and inflamed intestines, and will, sometimes, combined with perfect quiet on the part of the patient, and judicious diet, cure even dysentery without medicine. Persons who have chronic maladies of this class should wear the red flannel

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Mustard Plasters.

Mustard Plasters.

It should be more generally known that a few drops of sweet oil, or lard, rubbed lightly over the surface of a mustard plaster, will prevent it from blistering the skin. The patient may fearlessly wear it all night, if he can bear the burning better than the pain it has relieved temporarily, and be none the worse for the application. This, I know , to be infallible, and those who have felt the torture of a mustard-blister, should rejoice to become acquainted with this easy and sure preventive. A

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For Nausea.

For Nausea.

But the specific for nausea, from whatever cause, is Hosford’s Acid Phosphate , a by no means unpleasant medicine. Put twenty drops into a goblet of ice-water; add a little sugar, and let the patient sip it, a teaspoonful, at a time, every ten or fifteen minutes. Or, where more active measures are required, give a drop in a teaspoonful of water, every five minutes for an hour. At the same time use the mustard plaster as above directed. My reader, to whatever “school” she may belong, would not fr

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For Chapped Hands and Lips.

For Chapped Hands and Lips.

First, wash the hands with Indian, or oatmeal and water, and wipe them perfectly dry . Then—do this just before retiring for the night—rub the chapped members well with melted—not hot-mutton-tallow, “tried out” pur et simple , or beaten up, while warm, with a little rose-water. Lubricate thoroughly; draw a pair of old kid gloves—never black ones—upon your hands, and do not remove them until morning. A single application will usually effect a cure, but should it fail, repeat the treatment for two

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For Sore Eyes.

For Sore Eyes.

Beat up half a teaspoonful of powdered alum to a curd with the white of an egg; spread upon soft linen, and lay on the inflamed lid. It is a soothing, and often potent remedy. Strong tea, black, green, or mixed, strained and cold, is an excellent eye-wash. At night, lay cold tea-leaves within a soft linen bag, squeeze almost dry, and bind over the eye. For a stye, many physicians advise the sufferer to take internally brewer’s yeast, a table-spoonful at a dose. It is sometimes singularly success

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Mixture for Cleaning Black Cloth, or Worsted Dresses.

Mixture for Cleaning Black Cloth, or Worsted Dresses.

Equal quantities of strong black tea and alcohol. Fine scented soap. Dip a sponge in boiling water, squeeze as dry as you can, and rub while hot, upon the sweet soap. Wet with the mixture of tea and alcohol, and sponge the worsted material to be cleaned, freely. Bub the spots hard, washing out the sponge frequently in hot water, then squeezing it. Finally, sponge off the whole surface of the cloth quickly with the mixture, wiping always in one direction if you are cleansing broadcloth. Iron, whi

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Cleansing Cream.

Cleansing Cream.

1 ounce pure glycerine. 1 ounce ether. 1 ounce spirits of wine. ¼ pound best Castile soap. ¼ pound ammonia. The soap must be scraped fine, the rest of the materials worked into it. To use it, wet a soft flannel cloth with it; rub grease and dirt-spots upon worsted garments or black silk, until the cloth is well impregnated with the cream. Then sponge off with clean hot water, and rub dry with a clean cloth....

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To Clean Marble.

To Clean Marble.

The pumice soap made by the Indexical Soap Manufacturing Co., Boston, Mass., is the best preparation I have ever used for removing dirt and stains from marble. I have even extracted ink-spots with it. Wet a soft flannel cloth, rub on the soap, then on the stain, and wash the whole surface of mantel or slab with the same, to take off dust, grease, etc. Wash off with fair water, and rub dry. The polish of the marble is rather improved than injured by the process. The same soap is invaluable in a f

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Pumpkin Flour.

Pumpkin Flour.

I remind myself, comically, while jotting down these items of domestic practicalities, of the lucky chicken of the brood, who, not content with having secured her tit-bit of crumb, seed, or worm, noisily calls the attention of all her sisters to the fact. I never secure even a small prize in the housewifely line, but I am seized with the desire to spread the knowledge of the same. About three months ago, my very courteous and intelligent grocer (I think sometimes, that nobody else was ever bless

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Another Treasure.

Another Treasure.

Those who are fond of Julienne soups, and would oftener please themselves and their families by making or ordering them, were not the work of preparing the vegetables properly, tedious, and so often a failure, should not hesitate to purchase freely the packages of shred and dried vegetables now put up expressly for Julienne soups, and sold in nearly all first-class groceries. They are imported from France, but are not at all expensive. Full directions for their use accompany them....

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Seymour Pudding.

Seymour Pudding.

½ cup of molasses. ½ cup of milk. ½ cup of raisins, seeded, and cut in half. ½ cup of currants. ½ cup of suet, powdered. ½ teaspoonful of soda. 1 egg. 1½ cups of Graham flour. Spice, and salt to taste. Boil, or steam for 2½ hours....

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Strawberry Shortcake.

Strawberry Shortcake.

1 cup of powdered sugar. 1 table-spoonful of butter, rubbed into the sugar. 3 eggs. 1 cup prepared flour—a heaping cup. 2 table-spoonfuls of cream. Bake in three jelly-cake tins. When quite cold, lay between the cakes nearly a quart of fresh, ripe strawberries. Sprinkle each layer lightly with powdered sugar, and strew the same thickly over the uppermost cake. Eat while fresh....

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Welsh Rarebit.

Welsh Rarebit.

½ pound of English cheese. 3 eggs, well beaten. 1 scant cup of fine bread-crumbs. 3 table-spoonfuls of butter, melted. 2 teaspoonfuls of made mustard. 1 saltspoonful of salt. Mix all well together, and beat to a smooth paste. Have ready some slices of toasted bread, from which the crust has been pared; spread them thickly with the mixture, and set them upon the upper grating of the oven until they are slightly browned. Serve at once....

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PARTING WORDS. ————————

PARTING WORDS. ————————

Only a few, lest the patience I have already had occasion—and more than once—to praise, should fail at the last pages. And if, in my desire to be brief, I seem abrupt, you will understand that it is not because I do not enjoy talking with, and at you. Be honest with me! Have you ever, in studying these two volumes which I have tried to make as little dry as the subject would admit, whispered, or thought something that implied a likeness between the author and the anonymous gentleman, in whose ga

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PART I.

PART I.

“ I am going to think this matter out to a practical issue, if it takes me all night!” said Mrs. Hiller, positively. “It may be that I am rowing against wind and tide, as you say, but I will hold to the oars until I am hopelessly swamped, or reach land!” Her husband laughed. Not sneeringly; but as good-natured men always do laugh when women talk of finding their way out of a labyrinth by means of the clue of argument. “You will accomplish no more than your conventions and women’s rights books”—

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PART II.

PART II.

“ All aboard!” As the cars glided out of the lighted depot into the darker streets, leading to the utter gloom of the open country, two gentlemen settled themselves into their seats with audible sighs of satisfaction. “Homeward bound!” said the elder, a man of fifty, hale in figure and face, although his hair was almost white. “For which let us be thankful!” responded his companion, heartily. “This has been a long week to me, although a busy one—longer than a fortnight would have been at home.”

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