1890 - The Pattern Cook-Book (Butterick)

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THE PATTERN COOK-BOOK.
COPYRIGHT, 1890,
BY THE BUTTERICK PUBLISHING COMPANY, [LIMITED].
METROPOLITAN
CULTURE SERIES
THE
Pattern Cook-Book,
iC--.
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FIRST EDITION.
NEW YORK:
THE BUTTERICK PUBLISHING COMPANY,
1890.
[LIMITED].
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'
Ah happy age when ladies learn to bake,

And when kings' daughters know to knead
!
a cake.
Rebecca was esteem'd of comely hue,

Yet not so nice her comeliness to keep
But that she water for the camels drew."
Thomas Fuller.
'
The turnpike road
to people's hearts, I find,
Lies through their mouths, or
mistake mankind."
Dr. Wolcot.
INTRODUCTION.
BOOK on cookery
that
is
to
be of genuine assistance
alike to the experienced housewife
must, in
our opinion, possess
tions
the
in
sented in
it
first
in
to
the beginner
two important quaUfica-
place, the dishes
and preparations
pre-
must be such as may be readily made up
with the facilities to be found
and
and
the second
should be couched
in
an ordinary household*
place, all instructions

in
can comprehend them.
and directions
language so simple that every one

It
has been our earnest endeavor
that in both these respects the present work shall excel.
The
all
recipes are eminently practical
and easy
to follow,
having been thoroughly and successfully tested by the
author; and
in
their selection
chief attention has
been
given to those unpretentious yet dainty and wholesome

dishes that are so acceptable and appropriate upon the
average family board.
Among
the admirable features of the
book deserving
INTRODUCTION.
mention
special
of
lengthy
dissertation
Cook's Time-Table
Remedies
sions
of
an
intelligent
but
not
on
the
Chemistry
of
Food
a chapter
for the Sick
Measurements
"Things
neous Helps;"
list
too
;
on Cookery and Simple

of
Terms used
a Glossary of
omies,"
are
Menus
for
Cooking
in
all
occa-
Table
helpful talks regarding " Small Econ-
Worth
and
Knowing,"
lastly,
and
"Miscella-
most admirably arranged
index.
When we add
whose experience
authority in
all
we have said
fully
and
and
that the
entitles
work
is
from the pen of one
her to a position of foremost
matters pertaining to the culinary science,

all
that
is
needful to
heartily to the world of
commend
the
book
w'omen as a complete
reliable guide in the selection, preparation
and cook-
ing of food.
The Butterick Publishing
Co.
\Li7nited\
CONTENTS.
PREFATORY.
Difference between the Cookery of the Past and
Present. What Cookery is. The Effect of Heat,
Cold, Water, and Air in Cookery,
Why we
THE CHEMISTRY OF FOOD.

Eat. What to Eat. Whkn to Eat
tain Foods,
13
Cer-
17
THE KITCHEN.
Room. Care of Room and Utensils.
Plans for the

Utensils Needed. List of Utensils, with Prices.
Cuts of some of the Utensils Needed,
25
MARKETING.
for the Different Meats. Beef, with Cut

of Ox. Veal, with Cut of Calf. Mutton, with
Cut of Sheep. Lamb, with Cut of Lamb. Venison, WITH Cut of Deer. Pork, with Cut of Pig.
How to Select Poultry, Fish, Game, Eggs and
Se.'^sons
Apples,
.......
47
PLAIN DIRECTIONS.
How to
How
do Roasting. Broiling. Boiling. Frying.

TO Clarify Fat for Frying. How to do SauTEiNG. Braising. Larding. (with cut of larded
meat.) Boning and Steaming. The Cook's Time
Table for Roasting. Broiling. Baking, Etc.,
57
CONTENTS.
SOUP.
Soup for Stock. Meat for Stock. To Clear Stock.

To Season Stock. Thickening for Stock. Coloring FOR Stock. What may be Served in Soup.
Recipes for Soup with Stock. Soup without
....
Stock, with Recipes,
FISH.
70
Fish. To Clean. To Skin. Fillets

OF Fish. Fish Boiled. Fish Baked, with Stuffings.
Fish Fried. Fish Broiled. Other Modes
of Dressing. Fish Remnants. Shell-Fish. Fish
Sauces,
Something about
.......
MEATS.
96
Beef. Uses for Cooked Beef. Veal. Mutton. Lamb.

Pork. Poultry and Game. Recipes for the
Preparation of the Several Kinds of Meats,
142
VEGETABLES.
General Suggestions. Proper Vegetables to Serve
with the Different Me.\ts. Recipes for the Prep-
Many Kinds
aration of
of Vegetables,
SALADS.
Dressings.
Coloring
Combinations,
......
for
Salad
Dressing.
239
Salad
292
CHEESE DISHES.
Various ways of Preparing Cheese. How Rare-bits,
Straws and other Dainties are Made,
.
308
3^^
EGG DISHES.
The Cooking of
Eggs, Omelettes, Etc.,
BREAD.
General Helps
in
Making. Flour. Yeast. Sponge.
Moulding. Baking. R e c i p e s for

Bread made with the Different Yeasts. How to
make Rolls, Buns, Rusk, Etc.,
Kneading.
.'.,
33^
CONTENTS.
BREAKFAST DISHES, BISCUIT, GEMS,
ETC.
Recipes for Muffins. Griddle Cakes. Southern

Cakes, as Corn Dodgers, Corn-pone, Etc. Doughnuts. Fritters. Cereals for Breakfast,
358
PIES.
Pastry.
for
Puff
Paste.
Many Kinds
How
to Shape Paste. Recipes
of Pie,
.388
PUDDINGS.
(teneral Suggestions. Recipes for Hot Puddings.

Recipes for Cold Puddings. Sauces for Both Hot
and Cold,
.......
413
FROZEN DISHES.
How to Make a Mousse Ices Sherbet Frozen Fruits, Etc.,
Ice-Cream of Various Kinds.

Souffl:^s
461
CUSTARD, CREAMS AND GELATINE JELLIES.
Custard. Baked Custard Whipped Cream,

with Ways of Using. Jellies. How to Clear.
How TO Remove from the Mould. Recipes for
Boiled
Jellies,
.481
TARTS COOKIES MOLASSES CAKES,

Fillings for Tarts.
Gingerbread,
ETC.
.....
Various
Etc.,
Recipes for Cookies
503
CAKE.
General Helps
in
Making.
Loaf-cake Layer-cake.
Fillings for Layer-cake. Frosting

Cakes. How to Decorate with Icing,
or
Icing
.
-5^5
BEVERAGES.
Remarks on
Drinks.
Menu,
Drinks. Tea Coffee Cocoa Summer
.......
The
Service of
Wine, with
Wine
554
CONTENTS.
lO
FRUIT HOW TO SERVE
IT.
.......
Various Kinds of Fruit.

Fruits,
How
to Ice Fruit.
COOKERY FOR THE
Cooked
SICK.
Suggestions for Preparing Various Dishes.

Broths Gruels, Etc. Drinks for the
Three Menus for an Invalid,
Teas
Sick.
....
566
573
MENUS.
A Thanksgiving
Dinner.
Christmas
Dinner.
Menus for a Day in Spring. A Day in Summer.

Day in Aufumn. A Day in Winter. Menus for a
Lenten Day. A Company Luncheon. A Company
Dinner. Two Menus for Evening Card Parties,
.
588
596
MEASUREMENTS.
Helpful Table for Housekeepers,
SMALL ECONOMIES.
.......
Various Ways ro Economize.

Saved,
How
to Use
What
is
sqG
THINGS WORTH KNOWING.

How TO DO Various Things not Commonly Understood.
How to Make Various Kinds of Sugar. How
to Cream Butter. How to Make Claret Vinegar.
How to Keep Food in the Ice Chest. What
I-iME
Water
LNDEX,
is
good for,
....
604
617
THE PATTERN COOK-BOOK,

PREFATORY.
"
There's no want of meat,
sir,
Portly and curious viands are prepared
To
please
all
kinds of appetite."
Massinger.
''The destiny
of nations
depends on
their diet," says
Savarin, an opinion exactly coinciding with that of the
ancient
ballad-monger who asserted the
Britons
so long as they were fed
exactly agreeing with either of
its
cookery
beef.
Without
has proven
these, time
that the civilization of a people or
tained by the style of
infallibility of
upon
may be
age
ascer-
that gastronomic taste
changes with the progress of a people. In the time of

Henry VIII. a porpoise was esteemed a great delicacy.
The seasoning
being
pere
of dishes
predominating
speaks of this
the clown,
in
was strong and pungent,

flavoring
"
"
The
fee-favor of the city of
ring-pies,
them.
Winter's
Tale,"
saffron
Shaks-
when
sent shopping for the sheep-shearing feast,
says,
The
for
must have
warden pies."
Norwich was twenty-four hereach containing five herrings. They were carsaffron to color the
13
14
vied to court by the
These
1629.
Lord
pies were
of the
Manor
of Carleton in
seasoned with ginger, pepper,
cinnamon, cloves, and " grains of Paradise," which were
much used
in
those days of
gent and peppery.

ury,
we
recent
to
strong palates, being pun-
Looking back only
to the last cent-
arc confronted with the coarseness of our

ancestors'
cookery.
A gammon
of
bacon
more
was
be boiled and a quantity of hay was tied up in a
and placed in the water during the cooking for

A neck of lamb was fried with ale, which
appears to have been freely used in cooking. Simplicity
evidently was unknown, as may be gathered from a
cloth
flavoring.
perusal of the " Cook's Dictionary," published a century

ago.
But we must not. forget, while criticising the cookery
and country have been laid

under contribution to supply the materials with which
the modern cook works, and that our tables are now supof the past, that every age
plied,
thanks to the increased and rapid intercourse with
other lands, from the larder of
tlie
world.
How
best to
use and enjoy these gifts of Providence became at length
and a literature of cookery gradually arose.

books were written by cooks or housewives, who
lacked the power of language to convey their knowledge
to others
and like the " Cook's Dictionary," their books,
ill-spelled and poorly expressed, were of no great use to
a study,
The
first
the worker.
But
in
the present day, as the art improves,
books on the subject grow with
it,
and
ladies vie, in
writing them, with the professional cook.
COOKING
is
the art of preparing food for the nourishment of the
INTRODUCTION.
human
body.
It
is
usually done by the direct applica-
and some
tion of heat, fruits

their natural state
of the vegetables eaten in

having really been " cooked " by the
Milk and eggs, which are perfect food, would be
sun.
nothing unless they came from the warm living animal.
Foods dried or smoked have undergone a certain process

of natural cooking,
HEAT
seems
create
to
and
taste
new
opens the cells of starch in

hardens the albumen in eggs,
tough
fibre
of
gives
new
and
flavors
digestibility of nearly
meat, hard
to
all
flour,
fish
change the odor,

of food.
articles
rice
and meal
vegetables
It
and potatoes
;
and
softens the
fruits
and
flavor to tea, coffee, etc.
COLD
is
also
food
most important factor
honey,
dishes and
ices,
many
custards,
in
the preparation
salads,
others being only
fit
to eat
of
gelatine
butter,
when
cold.
WATER
or
some other
sary in the
liquid, in
many forms
connection with heat,

of cookery.
neces-
is
Grains, dried
fruit,
and foods which have parted with nearly all their moisture in the ripening or drying process, need the addition
of a large
swell
quantity of water in cooking to soften and
the gluten
and starch before they are
fit
for the
table.
AIR,
or the free action of oxygen upon our food while cooking,
THE PA TTERN CO OK- B O 0K\
develops certain flavors not otherwise obtainable
thus.
meat roasted or broiled has a much finer flavor than

when boiled or fried. Food cooked before the fire or in
the open air (as "camping-out" parties can testify)
shows the advantages of this combined action of heat and
Drying in the sun was one of the earliest modes of
air.
cookery.
Then came
roasting before the
over the coals, and baking in hot ashes
or broiling
fire
this last
was the
As the art of making kitchen utensils

developed, other modes were adopted. Then to enconomize heat, ovens were invented. The oven originally conprimitive oven.
sisted of a covered dish set over or near the
fire,
sometimes a double cover filled with

stoves, which kept the fire and heat
Afterwards
them, that
doing
all
in
having
a limited space,
and so extensive are the improvements

we now have conveniences with them for
were introduced
in
coals.
forms of cooking with wôod, coal,
oil
or gas.

Now, good
"
And
digestion wait on appetite,
health on both."
Shakspere.
Why
we
what
eat,
questions which
all
man may eat his

fact.
What then
quantity
but
often, indeed,
meat
is
fill
is
to
eat,
and yet be hungry

the reason
the quality of
it
and when
another's poison, but
it
in
one climate, may be poison

in
on
eat
another climate.
is
are
a well-known
is
satisfies
is
and
one man's
also true that
year or time of
at
it,
That a
certainly not the
food which
food at one season of the

or
It is
not only happens that what
is
age
to
should be able to answer.
what
life,
or
another season or
Dwellers
in
the
tropics
upon which the inhabitants of the frigid

zone would starve, while the blubber and oil that completely nourish the Icelander would be fatal if eaten
under the Equatorial sun.
Even the same person
requires fruit in the tropics and fat and oils in the frozen
zones.
The child requires food made up of different elements from that needed by the adult, and the food of a
laborer in the field must differ from that of the student,
who takes little exercise, and whose strain of life is
thrive
fruits
heavy on the nervous system.

17
THE PA TTERN COOK-BOOK.
who are forced

economy should know just what will
best supply the needs of a family and how the most nourWe are
ishment may be had at a minimum of expense.
It
particularly important that those
is
practice
to
rigid
by scientists that an adult requires daily eight

and a-quarter pounds of dry food and water, with air
The same amount is thrown
necessary for respiration.
off
as waste, or in other words eight and a-quarter
pounds is used up as fuel to keep the machinery of life in
told
motion, and
The
that fuel
if
better the
oil,
is
perfectly suited the food
the
more vigorous
working
Food
will
first
and brain.
it
is
at
When
digested.
it
once acted upon by the gas-
which pours from the walls
and sickness
follows.
the stomach.
of
Consequently, anything that dilutes this

retard digestion,
and the more
wants of the system,
to the
masticated, then
reaches the stomach

tric juice,
is
be the body, the more perfect the
of muscle, nerve
is
not forthcoming, death ensues.
the better the light
fluid
tends
Therefore,
it
to
is
mistake to drink freely during mastication, or until some

little
do
time has elapsed after eating to allow the stomach to
its
work unhindered.
As
the juices of the stomach act
only upon the surface of the food which passes into

it
can readily be seen why light
bread
is
it,
more whole-
some than heavy bread. Light, spongy bread is acted

upon in every part because the gastric juice is able to
penetrajte it; and if all housewives knew this, they would
not place the heavy, stale loaf on the table,
Truly,
many
child for bread
Fats of
require
all
the
*'
to save it."
mother gives a stone when asked by her
kinds do not digest

action
of
the
bile
in
the stomach, but
and pancreatic
juice

to
make them
available as
carbon for living combus-
combined with other food is it a

benefit to the system, and the use of more than can be
perfectly blended brings on indigestion and often excestion.
Only as
fat is
sive " heart-burning," to use a domestic term.
the repair
Food has primarily two functions

and the supply of the body
lar waste,
temperature up to 98
and each
of
muscu-
with fuel to keep the
indispensable to health
is
and strength. The chief part of our food goes to keep up

this living warmth, and the balance, except small portions
of mineral substances, such as sulphur and potash, goes
The secret of healthy
to muscle and brain production.
food is to adapt it to the present needs of those for whom
Foods are divided into three classes:
it is prepared.
the Nitrogeneous, in which nitrogen
is
the chief element,
and which feed the muscles only the Non-nitrogeneous

and those
or Carbonaceous, which produce heat chiefly
in which the first two are combined.
It is known that the body requires four to five ounces
of food for heat to one for muscle, and this is the key to
preparing food in dift'erent climates and for different
occupations and conditions. The whites of eggs (pure
albumen) are richest in nitrogen or muscle-providing
food.
The lean parts of beef, mutton, venison and game
;
contain nearly as great a percentage

in
one hundred.
about
Grain, peas, beans
milk are also rich in nitrogen, and

that were needed, these
if
fifteen parts
and the curd of

muscles were
all
would be almost perfect food.

But for one ounce that goes to muscle, five ounces must
go to heat, and this means Carbon.
Carbon, the heat producer, .comes chiefly from starch,
of which the vegetable kingdom is largely composed,
THE FA TTERN COOK-BOOK.
20
Sago, tapioca, arrow-root and corn starch are almost pure

starch,
and desserts made
of
them are easily digested and

do not feed the muscles,
contribute largely of carbon, but
except they be combined with eggs, milk,
etc., in
cooking.
Consequently^ children and working people who need to

have their muscles fed should be fed on such things
muscle-making food has also

For the student, the aged and those who do
not exercise much, these foods are most valuable, being
easily digested and productive of warmth.
rather
sparingly, unless
been eaten.
The
following table shows the proportion of starch in
common
grains, etc.
Rice Flour,

has proven that the
ahnost identical
in
The substance
to the
body
new process
"'
and graham are
flour
these elements.
of next importance in supplying carbon
The oils used are butter, lard and the

They contain about 80 parts of carbon in
is oil.
meat.
fat of
''
21
100. Grains contain oils in varying quantities, as follows
Corn meal, 9 parts
in 100.
Oatmeal,
"
"
Rye,
2>%
"
"
"
"
"
"
Wheat,
to 2
"
This furnishes the best of reason why fats should be sparingly used in hot weather, the grains and vegetables
supplying
sufficient
warmth-producing
material.
The
excessive use of fats in cooking causes an over-secretion

of
and
bile,
this
produces indigestion, sickness at the
stomach, and often fevers of different kinds.

particularly should reject fried
One
that
condition of
life calls
long exposure to
is
and
Dyspeptics
oily foods.
for a daily diet of fat,
excessive
cold.
When
and
the
breath freezes on the beard, the lungs require a large
amount
ture.
of heat to
The
keep the body up
to a
best bread for cold weather
normal tempera-
is
that containing
Corn bread ranks first, oatmeal second, rye

third and wheat last.
Woodmen, sailors, street-car drivêrs, railroad men and others exposed to long, cold storms,
especially when there is little opportunity for exercise,
should eat freely of fat meat and butter. Let the cook
remember, however, that fats are physic and truly harmful if not blended with substances containing starch.
An
ounce of lard and a pound of flour thoroughly blended in
wheat bread are digestible, but the same in corn meal
the most
oil.
22
already rich in
oil
would only be fit for an Icelander.

of oil in food is found in milk,
The proper proportion
which contains 3_^ parts in loo.

The next element which supplies carbon
which
found
is
in
is
sugar,
vegetables and largely in milk.
all
Sugar contains 40 parts carbon and 60 parts water; consequently candy should be sparingly eaten in the warm
months and children should be allowed little if any.
There are other elements found in food, and while
noticed only in small quantities, they are no less essential
One
is
largely enters into the building
up
to
and
health
Phosphorus
waste.
is
found
phosphorus,
in eggs,
fish,
which
and nerve
of brain
oysters, lob-
game, cheese and potatoes, and these should be
sters,
freely eaten
growth of
there
is
so
hair, nails,
much found
contact with them.

rich in sulphur.
found
in
Another element that
by the brain-wôrker.
into body-building
enters
for
comfort.
most
in
Curd
Iron
is
sulphur, which
is
required
Of
bones and cartilage.

eggs that silver
of milk
is
and. cheese are also
also present in the blood
is
articles of food,
this
darkened by
and
being most abundant
is
in
the juice of beef, in eggs and in milk.

also
needed
for the body, the lime
Lime and salt are

making bone, while salt
Lime is found in all grains, in wheat

Nothing is more healthful for growmg
children than bread and milk, as it supplies heat, muscle
and bone material.
Races develop largely in proportion to their adeptness
aids
and
digestion.
in
milk.
supplying heat and muscle producing food.

The
Scotch use oatmeal, rich in nitrogen the Irish endure a
in
large
amount
of labor
on cheap
and milk largely entering
fare, potatoes,
into their daily food.
cabbage
The use

of "
23
is to learn how to combine

With a meal that contains much
nitrogen should be served vegetables and dessert that
are rich in carbon, to make up the needed healthy food.
For instance, the farmer's dinner of salt pork, cabbage
and potatoes is about perfect for an outdoor laborer in
cold weather, the cabbage giving the nitrogen and the
pork the carbon. It is a proper dinner also from the
fact that it takes four hours and a-half to digest, and, 2"
an old farmer once said, " it stands by a man," although
the why of the '' standing " had never entered into his
education.
Venison is about the easiest of digestion of
Chemistry
in
Cooking,"
all
the
all
meats and contains
the
same proportion
life essentials.
fifteen parts of nitrogen,
as beef.
Wheat bread does
which
is
not con-
muscle-producing material enough for a laboring

man, and should be supplemented with lean meat consequently a sandwich made of rare roast beef and bread is
most nourishing.
Beans contain, next to meat, the most nitrogen and
form a durable food for laborers, and this is the reason
the inmates of our State prisons have beans served to
tain
form of soup, made with fat pork, the

Cabbage ranks next
fat supplying the carbon needed.
to beans in nitrogeneous qualities, and then come oats,
wheat and barley. Milk, containing all the elements of
them
daily in the
body
building,
and eggs,
rich in nitrogen,
used together
with rice and sugar, containing carbon, produce a most

nutritious dish that
healthful drink in
jiarts,
and the
is
easy of digestion.
summer
as
it is
still
acidity aids digestion.
large quantity of carbon
food for cold weather.
and
are, in
Buttermilk
rich in
is
nutritive
Eggs contain a
consequence, good
Wheat bread alone
will
support
24
life
longer than any one food, except meat, the propor-
tion of nitrogen to
for the student
carbon
to 5
being
nearly correct
and those not taking vigorous exercise.

however, more nitrogen is needed, and
For active life,

lean meat should be used.
Considering the requirements of the body and the elements that make up food, a wholesome breakfast should
and muscle-making food.
strength-giving
consist of
Nothing is better than broiled beefsteak, which is most
especially
digested,
easily
by real
Eggs are
workers.
nourishing but less stimulating and provide for the mus-
For
cles.
with
fruit
taken
at
heat, bread
mild acid aids digestion.
all
during the day,
morninoj, as
it is
time to pass
off
In
and cakes are
its
summer
stimulatino^,
it
to
If coffee
and the
etc.
in
effect should
be
the
have
before the hour for retiring comes.
less
carbon should appear on the
be served for dessert.

will
to
is
should be drank
and blanc-manges, creams, berries and

ess
be preferred, and
consider
bill of fare,
ripe fruits should
In giving a dinner the wise host-
her company, their occupation,
well
party of hunters or outdoor workers would require
an abundance of meat, while persons of sedentary occupation would be better pleased with delicacies and nothings.
sleighing party will devour carbon, but persons
almost fainting under a July sun long for cooling fruits

and the leanest of meat. The time when food is given
should decide the nature of the
easy of digestion or not
bill
of
fare
whether
thus those starting upon a jour-
ney should be given rare roast beef or beefsteak, which

can be quickly disposed of by the stomach (thus preventing possible
loss
by car sickness), rather than a
pork-chop, that takes nearly five hours to digest.
fried
THE KITCHEN.
"
There
And
is
always work.
tools to
work
withal, for those
who
will."
Lowell.
It
is
almost impossible to give any except general sug-
gestions as to the arrangement of the kitchen.

If
every housewife had the pleasure of planning this
part of her house, a model kitchen might be fully drawn
out
but unfortunately the large percentage of our peo-
ple live in rented houses, in which the kitchen has to be
taken just as
found, and endured
it is
veniences.
few
hints,
among
other incon-
however, for those about to
homes for themselves may be found helpful.

The room should not be too large, 15x15 feet being
build
keep
it
needed
more tim.e will be required to

properly cleaned, and many more steps will be
very good size.
to
If larger,
accomplish the necessary work.
of ventilation should
The matter
be given an important place
in
the
planning of the kitchen, since the comfort of the entire
household depends upon
it.
The odors from
the cook-
ing should not go through the house, and high and wide
windows
venting
in
the kitchen furnish the only
this.
Good
indispensable, for
means
of pre-
and plenty of light are

there should be no dark corners to
ventilation
25
26
The
tempt untidiness.
a carpet should
stove,
Many
where an
cover
should
floor
maple or birch, and
pine,
all
the
oil-cloth
floor,
hard
of
neater.
the kitchen, but
in
and
except around the
be found much
will
persons object to a carpet
restful to tired feet
made
be
laid in three-inch strips,
it
is
and can be taken up and washed
when soiled.
About the room should be
a wainscot of oiled pine
wood-work should be painted.

the room are by many considered quite
wood, and none of the
The
walls of
improperly finished unless paint
is
applied, but
unless
you are sure the painter understands just the kind of

Well painted walls are
paint to use, paper them instead.
a continual satisfaction, for they can be easily cleaned
but
when poorly painted they
good housekeeper, inasmuch as no amount

them.
cleans
paper
If
is
any
The
disasters
of cleaning
used, choose neither a light
nor a dark tone, and have plenty of

repair
are great burdens to the
left
it
may come
that
to
over to
the
walls.
usual objection to paper, that the steam from the
cooking ruins
it,
will
not hold good
if
windows are
the
lowered from the top a couple of inches throughout the

day.
Whitewash the
ceiling,
and have
it
re-whitened
every spring at the usual cleaning time.
Have
slate, as
if
a large sink, choosing
dishes are
a stone sink
is
more
used.
one
likely to
The
of iron rather than of
be chipped and broken
strainer in the sink should
be fastened down permanently, as anything that
will
not
run through the holes ought not to go into the drain pipe
at all.
great temptation to raise the lid and
ment pass through

space under the
is
thus removed.
sink, for
such
Do
let sedi-
not enclose the
a closet
will
afford
THE KITCHEN.
secure
and
2/
abiding-place
inaccessible
this
be
left
open, the manner
in
which
it
bugs
water
for
should they gain a foothold in the kitchen.
Besides,
is
kept
if
will
furnish a reliable criterion of the neatness of the kitchen-
maid.
In
many
" dresser
''
parts
what
of the country
in the kitchen is not in
is
known
as the
use, the pantry giving
space enough for dishes and utensils of
all
kinds.
dresser usually has two closets above and two below, with
two deep drawers at the top of the lower closets. In the

upper closets should be kept all the dishes necessary for
use in the kitchen, and in the lower ones all pots, saucepans and other utensils of
In one of the
kind.
this
drawers should be the cooking knives and forks, larding

needles,
and
in
wooden
strainer, fish cloths, a
that
may be
of twine
is
can-opener,
spoons,
etc.
large extra piece of cheese-cloth
torn into convenient pieces as wanted, a ball
and
all
other necessary articles of this kind.
a question whether a dresser
dishes, as the doors of the

left
rolling-pin,
the other the jelly-bags, dish-towels, linen soup-
is
good arrangement
It
for
upper closets are frequently
open by careless workers, so that the smoke from
broiling and the steam from the cooking
untidy effect upon the dishes.
It
is
have a most
very unwise to dis-
pense with a pantry altogether and depend on one of

these dressers.
Have a pantry always, even if you are
compelled to do away wnth the parlor of the house to
make room
for
it.
There should be a large table in the kitchen, or two,

if there be room enough
but if there is to be no separate laundry and the stationary tubs are in the kitchen,
the top of the tubs forms a very handy table for dishes.
;
28
A small
etc.
range
is
table covered wiUi zinc
and placed near the
a most convenient addition to the kitchen furni-
can be placed on it to
There should also be a good-sized shelf or mantel,
upon which the clock, match-safe, candle-sticks, etc., may
ture, as hot dessert, cake, pie, etc.,
cool.
be kept.
Screen the windows and the door in sumirier, or
swarms of flies will enter, rendering it impossible to keep
the room clean and creating a personal annoyance that
must be endured to be fully appreciated.
In the pantry under the shelves should be built a long
bin divided into compartments for holding wheat flour,
corn meal, graham, etc.
This is a most satisfactory
arrangement, for often a space that is large enough for
the purpose would be found entirely too small to contain
a barrel of flour.
CARE OF THE KITCHEN AND THE UTENSILS.

"
is
place for everything, and everything in
its
place
"
a motto to be followed in the kitchen more than in any
other part of the house

dishes,
etc.,
unless order
is
But even
the worker
day
set
if
for there are so
that confusion
the
first
thought
is
many
certain to reign
is
all
utensils,
supreme
day and every day.
careful, there should
be one
apart for general cleaning and putting in order
room. The entire woodwork should be cleaned at least once a month, and
around the tubs and wherever the strain of the work is
the greatest it should be cleaned every week.
of everything pertaining to the
The
with
sink requires
special
attention.
soap and water, always giving a
scalding water.
Wash
final
it
daily
rinse wilh
Set a regular time for this cleaning, just
THE KITCHEN.
29
work is out of the way being obviously

most convenient. The drain pipe of the sink should
be carefully cleansed once every ten days with washing
after the dinner
the
To prepare a cleansing agent for this purpose,

soda.
pour three quarts of boiling water on a pound of washing
when the
soda, and
latter is
dissolved, bottle
for use.
Pour a pint of this liquid down the drain-pipe when it

needs purifying; the soda unites with the grease and
keeps the pipe free from deposits.
Tinware, granite-ware and frying pans will need frequent scouring, and nothing is of greater comfort in the
kitchen for this work than a generous supply of Sapolio.
Bristol brick
with
may be used
admirable
as
Woodenware
before the
for
this
purpose, but scarcely
labor expended.
been washed should never be dried
as the wood will warp and crack when
for
results
the
that has
fire,
thus exposed to the heat.
ened with Sapolio.
The
Steel knives should be brightrefrigerator should be carefully
cleansed throughout once a week and a wire run through

the
drain
pipe
dropped into
it.
to
dislodge
It is
anything that
very unwise to have
may
this
have
pipe con-
nected with the sewer or the drain of the house, as such
an arrangetnent offers a constant menace to the health of

the household.
The range
once a fortnight,
all
or stove should be cleaned
the flues being swept out, the top of
oiT, and the stove pipe sharply tapped

any soot that may have formed.
the oven brushed

to loosen
Above
all,
the kitchen should be plentifully supplied
There should be three kinds some of crash

which can be made to go over a roller
some of soft crash for dishes and kitchen implements generallv
and some of unbleached cotton for use about the
wath towels.
for the hands,
30
range
monly
they can
as
use,
in
Tliese cotton towels are
hot utensils.
lifiing
in
much more convenient than
padded holders com-
the
be easily washed, and the
heated dishes can be handled
much more
safely with
them.
UTENSILS NEEDED.
young housekeeper will, we believe, gladly

some advice in the matter of choosing the utenneeded to produce a well-furnished kitchen. In buy-
The
receive
sils
tinware
this
part of the house)
best
the
in
any
indeed,
(and,
ing
is
it
beginning.
It
is
equipping
for
article
economy
to
purchase the
well-known fact
to
experienced housekeepers that American wares for the

kitchen
are
not
kitchen, a
the
way,
it
Of
so durable as English.
more here, but if, when furnishing
more money be expended in this
nearly
course, the latter cost

little
never be regretted, since the best wares
will
fully twice as
quality of tinware will

varieties will
long as those of poorer quality.

last
last
superior
a life-time, while the cheap
scarcely survive a year's
usage.
The
best
and
worn out its surface will stand
great heat without becoming rough, but when the poorer
tin is thus exposed, the coating melts, producing a rough
surface that is difficult to clean, and to which the food
lin
has a smooth and rather dull-looking surface
keeps
its
shape
clings until
XX
it
until
burns.
The
utensils should
all
be made
and the bread and cake pans, when not made

of iron, should be of the XXXX quality.
The surface of the iron-ware for the kitchen becomes
of
tin,
smoother with use, but iron utensils of poor quality are a

great annoyance and can never be relied upon to attain
THE KITCHEN.
desired
this
smoothness.
Before
iron-ware
is
used,
The
should be washed out and dried perfectly.
it
inside
should then be rubbed with fat or
oil that contains no

and be allowed to remain thus greased for six or
eight hours before washing again.
Place the utensil on
the fire and heat it gradually, after which wash it
thoroughly with soap and water and rub with a dry towel.
This process will smooth the surface, if carefully done.
salt,
Iron comes next to copper in the matter of retaining
although
heat,
it
Copper
respect.
is
below the
far
utensils
metal
latter
much used
in
this
two
weight and the danger of poisoning. Copper requires constant inspection and care and does not
reasons
are
housekeepers generally.
be cleaned with sour milk and
and
if its
it
on
is
eventually displace
will
In selecting
in
every part, or
enamel, reject
it,
for
Granite-ware
it
Two
will
will last a
lists
a piece does
is
a flaw in the
chip
and crack.
long time.
One, which
itself.
it
the
dollars.
The
"one
is
each being-
called by the
hundred dollar
outfit,"
the kitchen and is sold for

other is the " twenty-five dollar
in
articles furnished amounting to

For those who cannot afford the costlier outexpensive one will be found very complete.
outfit," the cost for the
the less
if
not endure rough treatment, but with
in
supplying
one hundred
fit,
there
the granite will
includes everything needed
that sum.
if
other varieties of
ware,
of kitchen utensils are here given,
very complete
house
all
this
seem firm
care,
may
account of
cooking utensils.
not
It
salt.
most commonly used nowadays, being

its lightness and cleanliness
cost can only be brought to a more reasonable
Granite-ware
figure,
for
their
find favor in the eyes of
preferred
not

List No.
Step Ladder
Clothes Horse
$2.
i.
"
Line, 50 Yds
o Doz. Clothes Pins
Skirt Board
i,
5,
4,
Egg Whip
Skimmer
7
5
3
5
12
Tea
Rolling Pin
Potato Masher
Vegetable Slicer
Clothes Wringer
5'
Wash Bench
Cedar Wash Tub
i.
i.
Wash Board
Flour Bucket
Box
Nest Boxes
Coflfee Mill
Wooden Spoons
Soap Cup
Strainer
Coffee Strainer
Fish Boiler
Waffle Iron
2.85
i.oo
22
i.oo
Wire Vegetable Boiler

Soap Stone Griddle
Pudding Boiler
Jelly Mould
Melon Mould
Soup Strainer,
Dust Pan
Dust Brush
Bread Box
Cake "
Sugar Can
75
50
55
85
20
40
80
75
75
18
15
Coffee Canister
"
Tea
Spice Box
Boiler, Lined.
Muffin Pan
Roasting Pan
Bread Pans
Crumb Tray and Brush

Japanned Trays
Mincing Knife
Bread Knife
Butcher Knife
Set Sad Irons
Fry Pan
Omelette Pan
Garbage Can
Tea Kettle
Agate Cook Pot
70
60
i.io
18
35
20
1.40
Polishing Iron
"
"
"
"
"
"
Sauce-Pan
Farina Boiler
Ice Pick
12
Egg Poacher
25
Hatchet
40
40
Colander
I
Tea Pot
Jelly
Meat Saw
Tack Claw
Cake Plates
Butter Kettle
Turk's Head
Steamer
Oyster Fryer
Wire Broiler
Cleaver
Iron Spoons, assorted
Hanging Safe
Set Table Mats
Basin.
Wash
Boiler,
Copper Bottom..
Toaster
Radish Grater
Chain Dish Cloth
Croquette Mould
Nutmeg Grater
Set Skewers
Flour Dredge
"
Sugar
Pepper "
Tin Cup
Dish Pan
15
1.65
Set Scales and Weights

Stove Brush
Package Stove blacking
Dish Mop
Tin Pie Plates

"
80
i
i
Pudding Pan
Coffee Pot
15
12
50
25
6
Scoop
Cake Cutter
Water Bucket
Oval Iron
$100.00.
Graduated Measure
Cake Turner
Dipper
Oyster Broiler
Egg Beater
Ironing Table
Zinc Top Kitchen Table
Dish Drainer
Salt
I,
35
5
12
50
1.25
60
4.00
85
Market Basket
Clothes
80
"
1.50
Knife Box
Meat Board
40
Broom
25
25
Coal Scuttle
Coal Shovel
50
8
Poker
Paring Knife
Family Nail Box
10
10
Refrigerator
i5-75
$ 00.00
1
THE KITCHEN.
List No.
1
Wash Tub
"
"
% 55
"
"
70
85
Wringer
2.25
Wash Board
I
I
25
25
33
$25.00,
Coffee Canister
Tea Canister
Japanese Tray
Crumb Brush and Tray
Dust-Pan
" Brush
Bread Box
Market Basket
Pudding Pan
Cake Cutter
10
10
12
45
9
Line
"
Doz.
Pins
Clothes Props
"
Horse
Ironing Board
Step Ladder
Kitchen Table
Coffee Mill
60
Dish-Pan
20
10
Flour Sieve
15
RoUing-Pin
Potato-Masher
Pie Board
Radish Grater
Slaw Cutter
Meat Board
Flour Bucket
Water
25 Yds. Clothes
3
2
I
I
I
I
I
I
I
I
t
I
I
6
20
75
60
90
1.25
Round Iron
Oval
Round Sauce-Pan,
Boiler,
Lined
"
"
"
3
55
9
"
25
Scrub Brush
Set Skewers
Chain Dish Cloth
Gem Pan
1.20
Colander
3
5
15
15
18
20
57
30
40
Toaster
Broom
25
Chamois
Griddle
Frying Pan
20
25
25
Pie Plates
Basin
Bread
15
Tin Coffee-Pot
"
Tea
I
I
I
I
Tea
45
15
12
"
Strainer
"
Coffee
5
5
Butter Kettle
Coal Scuttle
Roasting Pan
"
Waffle Iron
20
Apple Corer
6
12
Egg Whip
Nutmeg Grater
Broiler
.....
20
70
66
Boiler
Tin Kettle
Dredge
Pepper Box
Iron Fork
"
Spoon
Ash Sieve
Tea Kettle
12
Wash
8
25
8
25
30
20
"
Soap Cup
Wooden Spoon
20
60
60
'.
10
Tin Cup
4
10
12
Paring Knife
Flat Irons
65
Hatchet
Mincing Knife
40
18
Tack Claw
Ice Pick
Knives and Forks

Can Opener
Scoop
Ladle
Flat Iron-Stand
Skimmer
Spice Box
Butcher Knife
Bosom Board
60
8
5
20
25
25
$25.00
dish-drainer
If the sink is too
the drainer,
is
a great convenience
In
the kitchen.
small to hold both the dish pan and
a dripping
pan should be
set
under
the
made of slats of wood on which to

place the dish-pan when in use is a necessity.
The modern potato-masher is a great improvement on
The potatoes should be seathe old wooden pounder.
drainer.
sink-rack
THE PATTERN COOK-JWOK.
34
soned
after being put through
masher the
the
time
first
they should then be re-heated and pressed through into the
DISH-DRAINEK.
They should not be smoothed nor patted

down before being sent to table, as that
would greatly diminish their lightness. The
serving-dish.
masher or strainer here
illustrated
O inexpensive, costing only

and
SINK-JÂCK.
it
crushing berries,
etc.,
the
method
in
quite
is
twenty-five cents
be used in many ways

powdering the yolks of eggs,
can
of doing
which
is
for
etc.,
described further on.
There are many

ferent
kinds
table
cutters.
are
made
set
and
of
of
They
tin,
graded
shapes
dif-
vege-
of
and
sizes
be
can
very useful.
They are
The cups
or ends
figures
purchased.
of
and B are pressed into

POTATO-MASHER.
then
given
turn
around.
^j-^g
The
vegctablcs,
and
make
cutter
will
THE KITCHEN.
little
potato
potatoes
cutter
shown
that
''^
la
at figure
will cut
bread
are
cutters
to
fried.
oblong forms.
are
The
The
be used for cutting veg-
i"
O
O
^5
Q
VEGETABLE
and
when
<
-.
pose
which
diameter,
have been previously sliced for the pur-
&
These
ni
Farisienne''
E and F may
cutters C, D,
etables
one inch
balls
called
35
fry,
intended for
can also
the shapes
be
CI TTEK'-
decorations
or
used for cutting
for soup.
slices
of
resulting being very attractive
DOUGHNUl'
when
served.
There should also be biscuit cutters, one
and one small these will answer for ginger-snaps
as well.
Then a round and a fluted cook)^-cutter will be
needed and if doughnuts are to be made, a double cutter will be found of great assistance.
large
36
Among
French
the various knives needed in the kitchen, the
fluted knife will
It cuts solid
be found a great convenience.
vegetables in a round, fluted shape.
tbtmJ-
ID
KEiNCH FLUTED KiMH
The French
is
cook's knife
easily kept sharp.
It
is
is
made
and
of the best steel
very useful for boning.
costs about eighty cents, but will,
It
properly used, last
if
for years in constant service.
^=
FRENCH COOK'S KNIFE.
This coffee-mill
is
one of the newest, and

regulated
to
or fine, by
thumb-screw
It
is
costing
$1.75
manipulated
It
coarse
means
on
of
the
more
little
sive than the
easily
is
grind
expen-
common
;
but
more
side.
mill,
is
it
easily.
can be held on the table
while in use.
" bain-marie "
The
is
COFFEE MILL.
an
filled
placed on the back of the range

or cups with handles are fitted
pan
open vessel to be
with hot water and
in,
several
sauce-pans
and are intended
to
THE KITCHEN.
hold sauces,
served
hot.
entrees
The
and other dishes
flavoring
is
not
that
must be
diminished when
articles are kept hot in this way.
MUFFIN-PAN.
lir
""
muffin-pan, for coolv-
ing muffins or corn cakes,
should be made of iron,
BAIN-MARIE
and should be thoroughly heated before each using.

There are different depths for these pans, and a shallow
one is not advisable.
A measuring cup is a most necessary
article in the culinary
this
kind are graded
department.
in
two ways
Cups
of
at the
quarter cupfuls and at the eighths..
Oysters cannot be properly broiled without a separate utensil for the
purpose.
MEA.SURING
Cll',
In the broiler
OYSTER-BROILER.
here
shown the wires are so close together that the
oysters cannot slip into the
fire.
THE PA TTERN COOK-BOOK,
38
The Dover egg-beater, than which no better

may seem a luxury to many who do not possess
as
made,
is
one, but
they cost but twenty-five cents, they are within the
means
tured
of the
is
The egg-whip
most economical.
used simply to whisk the eggs
without beating them
here pic-
light.
This kettle
ing
fish.
is
It
used for
on the
the fish
raick
removed when the

FISH-KETTLE, WITH RACK.
The
fish
ing
danger
all
the
is
and sub-
The rack can be
merged.
done,
boil-
half filled
is
with water, and

laid
avoided.
them,
thin
to
latter
should be drained a
fish
of
being
moment
is
breakthus
over a
pan or kettle before being removed from the rack.
The
It
waffle-iron
finds a place in nearly every kitchen.
should not be on a frame that
lifts it
fire,
and
will
be a source of great annoyance.
it
should
fit
the stove,
if
too high from the
possible, otherwise
Through the winter griddle-cakes
are eaten
in
it
every
household, so the choice of the griddle on which to frv
THE KITCHEN.
39
The
them should be given some thought.

griddle does not require oiling
there
is,
no odor or smoke from cooking the cakes.

however, two
objections to this griddle
soap-stone
consequently,
it
There
are,
takes a very
WAFFLE-IKC)
long time to heat through, and
the
cakes
tender as when fried on an iron griddle.

the
little
not
as
prefer
crispness that the oiling of the griddle imparts
In buying an iron griddle, chose one of
to the cakes.
medium
are
Many
thickness.
MEAT-REST.
meat-rest
should be included
among
the utensils.
any size to fit the roasting pan.

Roasting should not be done without a rack.
This raises the meat sufficiently from the bottom of the
Such a
rest
pan
cook
to
can be purchased
it
in
evenly, and, by keeping ,the
meat out
of
40
the juice
and gravy, prevents
it
being boiled instead of
roasted.
braising-pan
braised
is
is
The food
here represented.
put into the lower pan and the
lid
be
to
covered with
Recipes for brais-
hot coals.
ing are given in
body
the
of
the book.
Bread pans should not be

large.
They should be
made of Russia iron and will
Roasting pans
last a lifetime.
too
^
BRAISING-PAN.
this iron.
The
first
are
cost
is
also
best
when made
of
nearly twice as great as that
of the ordinary iron pan, but the durability of this metal
more than pays

lighter to
for
the
handle than the
extra
expense and
common
it
much
is
variety.
WIRE BASKET,
The
frying-
pan, with basket

frying
for
FRYING-PAN.
The support
ing an ordinary frying-pan.
inches in diameter, costs one

of
wire
may
croquettes,
etc.,
is
useful
for the basket can
be taken
pan
dollar.
of
oys-
ters,
very
article.
out, thus leav-
this
kind,
basket
nine
made
also be obtained for frying in this way, but
THE KITCHEN.
the
work
is
41
then done in a kettle of fat without the use of
made
Frying-pans are best
a frying-pan.
granite-ware pans are not satisfactory,
burn
likely to
used, which
is
in
The
of iron.
as food is very
them, unless a large amount of
fat
is
not always possible or economical.
There should also be a shorthandled frying-pan that can be put

in the oven if necessary, and anFRYING-PAN.
other with a long handle.
:Î^G-PAN.
An
omelet pan, with sloping sides,
best results are desired in
is
a requisite
if
the
making omelets.
FRYING-PAN.
One
useful
articles
latest
for
of
the
the "saladThe lettuce is
kitchen
is
washer."
placed
washer
the
of
inside,
is
and
the
then closed and
well shaken, all the water

that
may
washers
SALAD-WASHER.
cling to the salad being thus thrown
may be had
in
four sizes, from
off.
Salad-
seven to
ten
42
inches in diameter, and the smallest size costs seventyfive cents.
Scales are a necessity in every well-regulated kitchen.
There are two varieties which are about equally desirable
the
scales.
old-fashioned "counter" scales and
The
dial scales
the vessel the article
is
"
the " dial
can be adjusted to the weight of

weighed in by means of a simple
screw at the top, and on this account are very convenient.
Moulds
f'fWffTf'/^'f''m\
ill
1 1 h' 1 1 I
rf II
for
mmm
ice-creams,
m^L
^^^^"^ forms.
-'^^^-^^-kXL^^^^m tempt
BLANC-MANGE OR JELLY
MOULD.
too
blanc-manges,
jelly,
come
etc.,
is
fancy
cream, as the result
m many
dif-
not best to
It
is
form for
at-
ice-
apt to be very
none but an experienced packer can use elaborate moulds to advantage.

disappointing
INDIVIDUAL JELLY MOULDS.
We
give a simple form that the least skilful
need not
fear to attempt.
Moulds
for
earthenware.
puddings are shown
The
in
pretty designs in
best tin moulds are quite expensive,
THE KITCHEN.
but
in
jelly
43
and cream cool much more quickly
than
in tin
earthen ware.
Individual jelly moulds are not very expensive when

purchased by the dozen, and a very pretty dessert may
be produced by their use.
ROUND MOULD, HOLLOW CENTER.
The round mould,

i-uDDiNG MOULD.
ccutcr
with open
steamed
pu
d-
dings, renders expeditious cooking a possibility, as the
steam can penetrate the center as well as the
The round mould
for
pudding made
hollow center.
tine has a
When
sides.
of corn starch or gela-
the pudding
is
turned from
the mould, and the center or hollow filled with strawber-
whipped cream, a very attractive dish is the result.

There should be a plentiful supply of kettles in every
kitchen
and one should be set
apart for boiling ham, as the odor is
ries or
so lasting.
The
farina
boiler, as
kettle,
is
it
or
sometimes
doublecalled,
is
one of the most useful of kitchen

utensils.
ing
preparations,
such
as
cream for filling

layer cake, blanc-mange and any
boiled
in
can be used for cook-
It
many
dish
custards,
that
Water
is
is
made
placed
upper one
in
of heated milk.
FARINA KETTLE.
the lower kettle and the milk in the
and the
latter,
being heated by the steam
THE PA TTEKN COOK-BOOK.
44
from
The
the
boiling water, cannot
price of this boiler
is
small,
possibly be scorched.
one that has a two-quart
capacity for the upper kettle costing seventy-five cents.
small
upper
family will
only need the quart size for
the
kettle.
A kettle
cook
to
without
or saucepan in which
mush
for
breakfast,
danger
of
scorching,
been very recently inOatmeal or cracked

wheat is served on nearly all
has
vented.
breakfast tables nowadays, and

^^'^"^^^-
of
these cereals with
to
cook
ordinary kettle,
both
no easy matter
is
it
either
the
requiring to be stirred almost constantly to prevent their

sticking to the bottom of the vessel.
fore, is gladly
tinware, while
is
of copper
part
and the
This
kettle, there-
made of good
space B is solidly
is
with asbestos, the inside bottom of the kettle being
filled
where
least
The
welcomed.
and B meet.
In this way the food
an inch from the top of the stove or
is
fire.
held at
Such a
ketde of two-quart size costs seventy cents.
The dust-pan here shown
is
an improvement on the old
THE KITCHEN,
Style.
The
the dust
is
sweeper.
wire
foot
is
45
placed on the section marked
and
taken up without stooping on the part of the

This dust-pan costs thirty cents.
soap-bracket should
hang over the kitchen sink in a

convenient position; and a
soap shaker will use up all the
The
small bits of soap.
latter
costs fifteen cents.
Those who have not
'
frigerator
serve
food
in
which
to
will find a
re-
pre-
set
of
most useful.
Food can then be placed on the
wire
screens
SOAP-BRACKET.
cellar floor
(if
the house
iiiiiiiiiHiiiiiiiiiili
SOAP-SHAKER.
is
fortunate enough to have a good cellar) and
safely
covered with the screens.
LARUING AND
TRl'SSIxNG
NEEDLES.
Larding needles must be provided if larding is

be done. These have split ends, like a cleft stick,
to
to
receive strips of fat meat.
Trussing needles, or skewers, are also very convenient.
A paste jagger for cutting pie-crust or doughnuts

be found of great utility.
will
THE PATTEK.V COOK-BOOK,
46
needed.
Fish scissors are
washed and dried
ASlh,
after
Tliey
should be carefully
each using and placed just where
JaGGER.
they can be found when needed again.
A whip or "syllabub" churn is a

and useful article. It costs but eighand is made of tin. The handle, A,
inside the
tube
B,
very cneap
leen cents
placed
is
and the whole
is
then
bowl of sweetened and flavored cream. By churning and pressing it

through the perforated holes at the bottom
dipped
of
&
WHIP chuk:
the
light
into
tube,
froth,
soon as formed
tinued until
all
cream
the
which
;
is
soon
skimmed
becomes
off the
and the churning
the froth possible
is
top as
is
con-
obtained.
MARKETING.
" But yet I run before
my
horse to market."
Shakspere.
Few
housekeepers know how to market wisely and
They
economically.
trust the butcher's opinion entirely
or else give their orders to the market-boy, and then are
obliged in consequence to take what

the weekly or monthly
bill
is
sent and to pay
without knowing whether
it is
Circumstances are often such that

correct or not.
" order boys " are of necessity the only avenue of communication
but when
should insist on a
bill
this
the
is
case,
the
mistress
being sent with each purchase of
supplies and also that every
article
be weighed
in
the
kitchen, thus relieving the tradesman of any temptation

to give
under weight.
it is the fashion to go to market, and
do so except those favored ones who can
In some cities
all
ladies
employ servants enough to relieve them of all care of

the house and housekeeping.
Skill and experience are
certainly required in purchasing meat, and it is our
endeavor here to give directions by which the inexperienced housewife may be aided in choosing good food.
MEAT
is
the general term applied to the flesh of animals used
for food,
and
is
of three classes
47
Meat, including beef,
48
mutton, lamb and pork
veal,
Poultry, including chick-
and ducks Game, including quail,

partridge, grouse, pigeons and other birds, venison and
any wild meat that is hunted in the forest or field.
ens, geese, turkeys
Meat
is in
season
the year round, but certain kinds
all
Pork is good only in

autumn and winter. Veal should be eaten in the spring
and summer. Venison is in season in the winter fowls
lamb in the summer and fall, and
in autumn and winter
seasons.
best at certain
are
mutton and beef throughout the year.

Beef is considered by most people the best and most
An ox should be five or six years old
nutritious of meat.
before
is killed,
it
being then
The meat
the best.
is
in
its
prime.
Ox-beef
is
fine-grained, the lean being of
marbled throughout with fat, when the

and of good breed. The fat should be
white, not yellow and the suet should also be white and
a bright red color,
animal
is
firm.
Beef should never be lean
well-fed
amount
that
is,
lacking in
is a good
meat will be tough and undesirable.
Heifer-beef is paler in hue than ox-beef and of closer
grain, the fat being white, and the bones, of course,
Bull-beef should always be avoided.
It is dark
smaller.
colored and coarse-grained, has very little fat, and
If when meat
possesses a very strong, meaty smell.
the
usual
quantity of
is
but
the meat
indicates
is unfit
is
or
fat
if
finger
it
that
for use,
quickly
rebounds,
it
the dent disappears slowly or not at
of inferior quality.
the
there
the
pressed with the
prime
the
fat,
fat; for unless
of
bone,
or
Any
is
all,
greenish tints about
any slipperiness of
surface,
meat has been kept too long and

except by those who enjoy what is known
the
as a "high flavor."
MARKETING.
Meat
try,
49
cut differently in different parts of the coun-
is
but the accompanying cut of an ox shows one way of
dividing
it.
1.
Sirloin.
2.
lop
3.
Rump.
4.
Round.
or aitch-bone.
5.
Lower
part of round
6.
Veiny
piece.
flank.
7.
Thick
8.
Thin
9.
Leg.
10
Fore-rib (5 ribs).
11.
Middle rib
12.
Chuck
13.
Shoulder.
(4 ribs)
rib (3 nbs)
14.
Brisket.
15.
Clod.
16.
Sticking.
17.
Shin.
OX.
Choose the
ribs
former be selected,
unless the bone
stuffed,
is
is lost in
is
or
the
sirloin for
roasting
too thin to be an economical cut, because
cooking.
if
the
them be the middle ribs. One rib,

taken out and the meat rolled and
let
In selecting sirloin, have
it
much
cut from
50
chump end," which has a

good under-cut. The tenderloin lies under the short ribs
and close to the back. It is considered by many to be
the choicest piece and can be purchased by itself, but
what butchers
call
the
"
Loin, best end.
Loin,
chump
end.
Fillet.
Hind knuckle.
Fore knuckle.
Neck, best end.
Neck, scrag end.

8.
Blade bone.
9.
Breast, best end
10.
Breast, brisket end.
CALF.
only at the larger markets.
It is
usually cut through
with the porterhouse and sirloin steaks.
porterhouse
is
porterhouse
Of these the
generally preferred, and the short or small
is
the
The
may be used for
most economical.
tough end of the large steaks
coarse and
soup.
The
family that has to carefully consider the expense of meat

will
find recipes farther
cuts so as to
make
on for preparing the cheapest
a nutritious dinner at small cost.
MARKETING.
Veal
if
best
is
when
the calf
51
two or three months old
is
over four months old, the flesh
will
be coarse.
should be white and the kidney well covered with
IS
If
fat.
dark and hangs loosely about the bone,

not good.
It should be dry and closely grained
the flesh
Veal
is
it
if
Leg.
Chump
end of
loin.
Best end of loin.
Neck, best end.

Neck, scrag end.
A
A
6.
Shoulder.
7.
Breast.
saddle
chine
is
is
the two loins undivided.
the two sides of the neck
undivided.
SHEEP,
moist and clammy, avoid
and best end

breast
head
is
is
of the
it.
usually stewed, as
a great delicacy.
is
to
loin,
shoulder
joints.
The
calf's
also the knuckle.
jelly.
Sweetbreads have
be looked upon as a great delicacy and are
therefore expensive.
cut,
fillet,
Calves' feet are boiled and
stewed, or used for making
come
The
neck are the roasting
The
calf is divided as illustrated in
52
Mutton should be fat, and the fat should be clear, hard

and white. Wether-mutton is the best and may be known
by having a knob of fat on the upper part of the leg.
Mutton
to
six years
be
from sheep
perfection should be
The
old.
flesh
should be
1.
Leg.
2.
Loin.
3.
.Shoulder.
4.
Breast.
5.
Forequarter,
3,
five or
dark-colored,
the
Ribs.
4 and 5 together.
LAMB.
The ribs may be used

waste,
the bones taking up
much
for chops, but there
The leg chops are most economihalf of the weight.
All the joints of a sheep may be roasted, the sadcal.
The leg and
dle being the best, and the haunch next.
neck are used for boiling. The scrag end an eco-
color being an indication of age.

is
nomical piece
rice.
ing.
is
The sheep
very swêet stewed

is
and served with
cut up as illustrated in the engrav-
MARKETING.
Lamb
should be a year old
red and should be
is
and
Lamb
is
is
it
best
when from
1.
Haunch.
2.
Neck.
3.
Shoulder.
4.
Breast.
more digestible
flesh should
be a pale
generally roasted or
chops being from the
broiled, the finest
Venison
fat.
The
than any other young meat.
53
loin.
The
the female deer.
flesh
DEER.
should be a reddish-brown, and the fat thick, clean and
close.
This meat
is
more often eaten
" high " than
any
other variety.
Buy pork only when

have good meat
most
to
upon to
meat the
should be firm, and the
the butcher can be relied
for diseased pork
be avoided.
The
fat
lean white and finely grained.
is
of
If the fat is
kernels, the pig has been measly, and the
all
full of
meat
is
small
unfit
54
for use.
Pork should never be eaten during the warm
months.
The
pig
is
divided as illustrated below.
Spare-rib.
1.
2.
Hand.
3.
Belly.
4.
Fore-loin.
5.
Hind-loin.
6.
Leg.
PIG.
TO CHOOSE TURKEY.
They
are in season in fall and winter and the old ones
have long hairs and the flesh is purplish where it shows

under the skin on the legs and back. When young they
are white
and plump, with smooth black
legs,
and the
cock bird has a sharp spur. When fresh the eyes are
and the absence of
bright and full and the feet supple
;
MARKETING.
55
these signs denotes age and staleness.
Hen-turkeys are
inferior in flavor to the gobblers, but are smaller,
and
plumper
fatter.
FOWLS.
These
The
are always in season.
old ones have long,

on the back and legs
has a purplish shade, the legs being rough and hard.
V'oung fowls have tender skin, smooth legs and comb, the
and
thin necks
breast bone
is
feet,
soft
and the
and
flesh
and
easily bent with the fingers,
the feet and neck are large in proportion to the body.
Choose white-legged fowls
for
stewing and dark-legged
ones for roasting.

GEESE.
Young geese have yellow and

tender skin, and the breast
An
old goose
is
not
fit
supple bills and feet and

plump and the fat white.
the table.
It has red and
is
for
hairy legs.
DUCKS.
Young ducks
of the foot
thick,
is
under the wings, and the web
feel tender
transparent.
hard breasts.
The
Those are best
that
have
wild duck has reddish legs, and
the tame duck yellow ones.

FISH.
The
eyes of fresh fish are bright, the gills of a fine,
clear red, the
body
stiff,
and the smell not unpleasant.

must be eaten very soon
Fish, in order to be palataljle,

after being taken
from the water.
Chloride of soda
will
THE PATTERIV COOK-BOOK.
56
restore fish that
good
when
as
is
not extremely fresh, but
never so
it is
freshly caught.
OYSTERS.
If fresh, oysters will
the knife
when
If the shell gapes in the least degree, the oyster
opened.
is
close forcibly on
losing
its
the oyster
is
freshness
and when the
shell
remains open
dead.
HARES AND RABBITS.
When
these animals are young and fresh the cleft in the
narrow, the body
lip is
sharp.
Old and
stale
hares
indications the reverse of
hare
is
young or
crack the animal
and the claws smooth and

and rabbits will present
To ascertain whether a
these.
stiff,
old, turn the

is
young.
claws side w^ ays
The
ears
also
if
they
should be
tender and should bend easily.

EGGS.
Shake the eggs, and if not altogether good, they will

rattle.
Another test is to place them in a basin of water
if they lie on their sides, they are fresh, but if they turn
on end, they are not good.
VEGETABLES.
Vegetables should be crisp and fresh-looking.
Apples.
In choosing these, be
guided by the -weight,

and those should be selected
which, on being pressed by the thumb, yield to it with a
the heaviest being the best
slight cracking noise.
Prefer large apples to small, for
in peeling and coring them.

Apples should be kept in a dry place, and if convenient
should be laid on a straw bad, which is a great safeguard
the waste
is
not so great
against decay.
PLAIN DIRECTIONS.
Not
to
From
know
at large of things
use, obscure
and
remote
subtle, but to
That which before us lies

Is the prime wisdom."
know
in daily life
Milton.
The knowledge
of
how
to properly
cook meat
possessed by half the housewives in this country.

finest cuts of
meat are often provided and then
ruined by the one preparing them for the table.

is
not
is
The
utterly
This
not due to a lack of mterest on the part of the mother
of the family, but to
the fact that she does
principles of cooking
stand the
first
ruin to the
meat and often
well.
not under-
and the
result
is
to the health of the family as
few principles cover the entire ground and can
be briefly explained without going into the chemistry of
meat
at
all
and when these are once understood, the
housewife can readily apply them,
ment and
to
the
much
to her enlighten-
advantage of those looking to her
for
and well prepared food.

Meat, when properly cooked, should be juicy, well
flavored and as tender as possible.
It is largely made up
of albumen and fibrine, and when these are exposed to a
degree of heat higher than the boiling point, the meat
becomes hard and indigestible. With the following facts
nutritious
57
58
make no
meat First, heat
higher than the boiling point hardens and shrinks meat,
but when kept at the boiling point for a long time,
it will make the meat tender, provided there is plenty of
Second, meat to be roasted or boiled should
moisture.
well
mind, the young housekeeper need
in
e^Tor in the preparation
be exposed for the

degree of heat
and cooking
first
fifteen
of
minutes to
greater
than the boiling point, so that the surface
meat may be crusted and hardened to keep in the

Third, the heat must not be allowed to fall below
the boiling point while the meat is cooking, that temperature being necessary for the development of the flavor.
Thus we see that the meat must first be treated to a high
of the
juices.
degree of heat, to close the pores of the surface, after
which
it
must be maintained uniformly
(212) until the cooking
is
at
boiling point
done.
ROASTING.
There are three modes of roasting^-before the coals,

under a sheet of flame in a gas stove, and in an ordinary
range or stove. The last named process is unanimously
conceded
the oven
unless
be inferior
to
is
to
either
of the
always available while the

preparation
special
has
first
others,
made
been
but
two are not,

for
the
work.
For roasting before the
fire
it is
necessary to have the
range constructed for this purpose, and a
tin
screen with
a spit and jack to place before the coals, on which to do
Some
the work.
spring-jack
the
spring
wound
before
the
up,
fire.
of
the
roasters
are
arranged with a
meat is placed on the spit and the

which sets the meat revolving slowly
The meat should first be placed near
PLAIN DIRECTIONS.
the coals to quickly crust the surface,
59
and then moved
back a little to cook through without burning. Baste

and if the roast is very large, it
the meat frequently
should be surrounded with a buttered paper. Just before
the meat is done, it should be basted with a little butter,
then sprinkled with flour and placed nearer the fire to
brown. Sprinkle a little salt upon the roast, but not
until it is ready to serve, as salt draws out the juices.
;
The
fire
it
should be
made ready some time before putting

may be bright and hot and
meat, that the coals
in the
should be strong enough to last through the roasting,
with possibly the addition of a
meat
pan.
rest,
little coal.
should be placed on a
and thus raised from the bottom of the baking
In roasting in a pan, the

(This rest
is
described
Dredge the meat with

kle a quantity
nifeat
among
of flour in
the kitchen utensils.)
and
sprin-
the bottom of the pan.
The
flour, salt
and pepper
it,
salt draws out the juices, but the flour unites with them,
making a paste
within the meat.
that soon hardens
When
the flour
and imprisons those

pan is brown,
in the
After the
put in just enough water to cover the bottom.
meat has browned, it should be basted at least every ten
minutes, wifti the gravy in the pan, and then treated to
another light sprinkling of flour. The water in the pan
should be renewed frequently, but none should be added

that there will be nothing
during the last half hour, so
remaining in the pan but oil and sediment. When the

meat is done, lay it on a warm platter, lift the meat-rest
from the pan, pour off the fat, and scrape the sediment
from the sides and bottom. Place the pan on the stove,
and add a cupful of hot water when this has boiled up
once, stir in a thickening composed of flour and water
;
6o
rubbed
paste, pouiing
to a thin
in
only a
little
of
paste at a time so the gravy will not be too thick.
the
Let
the gravy boil for two or three minutes to cook the flour,
stirring constantly
strain into a hot
meat
is
then season with salt and pepper and
The time
dish.
required for roasting
given in the cook's time-table.
BROILING.
is
This
cooking directly over the hot coals.
simplest
and
forms
cooking
of
meats,
yet
The
required to broil properly.
skill are
be bright red and nearly to the top of the

the broiler
one
is
care,
of the
niceness
fire
should
fire-box, so that
may almost touch the fire but there should

The wire broiler is much more easily man;
be no flame.
aged than the iron gridiron

easily, and,
if
the
held away from
it
is at
fire
it
can be turned quickly and
too great a heat, can be easily
down
to allow the fire to cool
to the de-
Grease the broiler well with a bit of fat from

the meat, and place the thickest part of whatever is to be
broiled next to the middle of the broiler. Do not salt the
sired point.
meat unless a sprinkling

time, as in roasting
season when the meat

this point.
of
flour is
used
at
the
same
but the better way seems to be to

is
cooked, although cooks differ on
Place the broiler as near the
and when the surface

turn and crust the other
of
the
side.
meat
If
fire
is
as possible,
seared, quickly
that drips off
the fat
catches in a blaze, quickly remove the broiler until the

flame has died down, and throw a
clear
it
again.
stantly until the
Keep
little
salt
on the
fire to
turning the broiler almost con-
meat is cooked. Never thrust a fork

meat that is broiling, as the juice is
into the lean part of
thus
started
and much
of
it
escapes.
Cook
ten
min-
PLAIN DIRECTIONS.
utes
the meat
if
an inch thick, so as to have
is
it
a fine
and serve very hot. The

smaller and thinner the article to be broiled, the hotter
should be the fire and the larger the piece, the more
moderate should be the fire or the greater the distance at
which the meat should be held from the heat.
Butter well,
rare dressing.
broihng
In
prevent
to
slightly heated.
it
generally
is
When
burning.
first
is
it
paper, rub the broiler well with butter
broiled without
and have
it
paper
buttered
fish,
wrapped around
broiled fish entire, dip the
To
fish,
preserve the skin
as soon
as
it
of
has been
washed and cleaned, in vinegar for a second, dry it in a

and flour it.
Chops, bacon and birds, as well as fish, are often
cloth,
broiled in paper.
lows
Take
To
broil in
this
way, proceed as
fol-
and rub it
Season the chop or
a large sheet of white letter-paper,
well with butter, to keep out the

bird with salt
and pepper, place
air.
it
near the center of the
paper, and fold the edges of the covering over several

times, pinching
paper
them together close
char a
will
lor^g
time before
to the meat.
it
blazes,
if
The
care be
taken not to break through the paper and thus admit the
air
and
let
The meat
will
be basted
longer time
is
the paper
well brov/ned, the
broiled
come from
own juice. A
way, but when
out the fat and juice that will have
the meat.
is
are
in
its
required for broiling in this
cut open
meat is done.
and the inside laid
Birds to be
to
the
fire
first.
Anything egged and crumbed should be well buttered

The broiler should be covered with a tin
pan or a baking pan when pieces that require any length
before broiling.
of time
to dress are to
be broiled.
In broiling a good-
THE PA TTER.V COOK-BOOK.
62
amount
sized chicken a great
care
of
is
required,
and
none but a professional can be sure of the result.

The amateur will be better pleased to broil the chicken
only long enough to give it a rich brown tone on all
sides, and then put it in a shallow pan or a frying-pan,
really
and
finish
moderate oven.
in a
it
Pan-broiling
is
a hissing hot frying-pan.
broiling in
This way often has to be
relied
upon when wood
is
burned instead of coal, the difficulty of securing a deep

bed of wood coals to broil over being not easily overcome. Heat the pan very hot and rub across it once
with a bit of fat from the meat, to keep the latter from
but do not leave any fat in the pan.
sticking to the pan
Sear the meat quickly on one side, then turn it carefully
(without piercing the lean of the meat) and brown the
;
Cook
other side before any juice escapes into the pan.
about
five
minutes for meat an inch thick,
dressed rare, turning
it
seasoning with butter,
meat prepared
be liked
but broiling on iron,
ing or rather sauteing,

flavor of
it
and serve very hot, after

and pepper. This is not fry-
twice
salt
if
in this
way
is
and the
excellent.
BOILING.
Salted meats, such as ham, corned-beef, salt tongue,
etc.,
should be put on the

salt,
boiling point
and kept
avoided, as
it
fire
to boil in cold water, to
and should be gently brought
draw out the
to the
there, rapid boiling being carefully
hardens and ruins the meat. All other

in boiling water at the first, and
meats should be plunged
when
when
the water boils again

the meat
is
(it will
put in) skim
ing point for fifteen minutes
be cooled somewhat
and keep it
then draw the
it
at the boil-
kettle
away
PLAIN DIRECTIONS.
from the
fire,
where
it
will
6^
be kept at just the bubbling
point, care being taken that the water never gets below
this
heat while the meat
is
If these
cooking.
are followed, every piece of boiled
tender and juicy when done and
meat
will cut
will
directions
be found
smoothly, while
meat that has been boiled rapidly will break into long
shreds when cut, and will be hard and tasteless.
Fish that is to be boiled should first be wrapped in
cheese-cloth, the cloth being pinned or tied together at
the lapping places the fish can thus be easily kept from
;
cloth
When done
it
should be lifted out by the
and drained thoroughly before being placed on the
breaking.
serving dish.
FRYING
cooking by immersion in hot fat. The fat should be
deep enough to entirely cover the article to be cooked,
and as the same fat may be used many times, it is
is
not so extravagant to take such a quantity as
The
some house-
cook saves all the fat that

can be collected from boiling meat of any sort, the fat
ends of steaks and mutton-chops, and from all other
keepers think.
sources of this kind.
careful
The
fat should,
however, be
clari-
fied before using.
TO CLARIFY FAT,
and heat it slowly.

where it will simply
bubble, and keep it there until there is no motion and all
Then
the sediment has fallen to the bottom of the pan.
Many persons object to the
drain and set away for use.
place
When
it
on the stove
the
fat
is
odor of clarifying
in the frying-pan,
melted,
set
it
fat and, therefore, place
the frying-pan
THE PA TTERX COOK-BOOK.
64
in the
oven
be
left
air
to
become darkened,
it
should
it
after the
may be
cleared thus
with about six times
in a kettle
boil
fully as suc-
is
oven should not be too hot, and
pan has been removed.

has been used a number of times, and has
open
After fat
and
This method
to melt the fat.
cessful, but the
twenty minutes.
its
Turn
Place the fat
quantity of hot water,
the liquid into a large
pan and set in a cool place. When cold, the fat will be
found in a solid cake on the surface of the water, but
must then be clarified in the manner already described.
The secret of successful frying is to have the fat hot
enough to instantly harden the surface of the article fried

The fat
and thus prevent the fat soaking in.
should be heated slowly, and when blue smoke arises
from the center of the liquid, drop a bit of bread into it;
if the bread browns in one minute, the fat is hot enough.
Only the experienced can know what is meant by the
words "hot fat" the unskilled in housekeeping will have
The word " boiling " as applied to fat
to learn by tests.
is misleading, as it would imply a motion of the liquid.
When fat does not contain any foreign substances, there is
no motion to it at this degree of heat. The novice can
best tell by watching for the smoke to rise from the center
;
when
the
fat
hoi enough.
is
stove while frying
ant smell, but
is
it is
Coffee sprinkled on the
being done
will disguise the
a matter of taste which odor
unpleasis
to
be
preferred.
The
kitchen.
fried
frying-basket
is
fast
gaining
place
in
every
After placing in the basket the articles to be
not,
however, crowding them
basket gently
in
the fat.
When
at
the food
all
lower
is
the basket, drain well, place in on a plate and
cooked,
the
lift
remove the
PLA IN DIRE C TIONS.

cooked.
articles
been spread
will
in a
Lay them on brown paper that has

warmed pan. If properly cooked they
hardly stain
all
this way.
The
Doughnuts, oysters,
paper.
the
kinds and
quettes of
65
many
frying-basket
cro-
other dishes are cooked in

illustrated in the kitchen
is
utensils.
SAUTfelNG.
The
ordinary method of frying
only a
little fat,
doing one side
French " sauteing."
To
in a frying-pan with
by the
work must be
at a time, is called
saute well the
done quickly so as to keep the juices in the meat. It is

by many considered an economical mode of cooking
small articles of food of all kinds.
Almost everything
that is saute'ed is much better when fried by immersion.
Some
people, however, are very unwilling to
make
the
change and persist in cooking in the old way, using a

little half-hot fat, which spatters over everythmg near it,
soaks into
fish or
meat, and
is
often served as the only
gravy.
BRAISING.
This mode of cooking
meat
is
lacking in flavor or
is
is
most successful when the

tough.
It is,
when properly
done, the act of cooking by the action of heat above as

well as below the article cooked.
Kitchen Utensilsj has
The
braising-pan (see
deep cover, on which live

charcoal is placed. The pan is air tight, and vegetables
are generally placed with the meat, thus imparting any
a
particular flavor desired.
there
is
any
at
Braising in the oven

5
added to the pan (if

be substituted.
much easier, and the result is
Stock
is
hand) or water may

is
THE PA TTEKN COOK-BOOK
66
practically
the same.
cover
answer
parts
will
in
deep pan with a
close-fitting
place of the regular pan, but the
must not be soldered together.

LARDING.
many a difficult and unnecessary

The only implement needed is a larding needle,
This may seem to

work.
which costs
fifteen cents
one who can sew can

of
strips
through
fat
the
and should
lard,
as
it
is
last a lifetime.
Any
merely sewing with
bacon or pork, leaving the fat midway

meat.
Lean and dry meats are much
C
improved by larding.
Take a piece
of
salt
pork two
inches wide and four inches long, and shave off the rind
the long
way
of the
pork
then cut the same way as the
rind two or three slices a quarter of an inch thick, cutting
only to the
rind, as
each
membrane which
lies
about an inch below the
this is the firmest part of the pork.
slice across the
wide
and thick and two inches long.
of a
lardon,
needle,
as
Then
cut
width into strips a quarter of an inch
each of
these
pieces
and then with the point
of
Insert one end

is
the
called, in the
needle
take
PL A IN DIRE C riONS.
up
stitch
half
an inch
deep
and
Draw
across the surface of the meat.
67
one
inch
lon<r
the needle through
and help the pork
to follow by pushing it until partly

through; then hold the end of the pork, and draw the
needle out, leaving the pork inserted in the meat, with
the ends projecting at
surface
equal
one inch apart,
stitches
covered.
is
is
and
strips
of
bacon or pork as
6 being the needle with the
partly
Take up more
rows, until the whole
a piece of meat to be larded,
and the numbers show the

inserted,
lengths.
in parallel
lardon
attached
drawn through.
BONING.
This
The aim
cutting
not difficult work.
is
sharp, pointed
is
it.
to
blade
at the first joint,
the
remove the
To bone
dle of the back.
is
small knife with a short
only implement required.
flesh
from the bone without

neck and the legs
a fowl, cut off the
and cut the skin in a line down the midThen, taking first one side of the cut in
your fingers and then the other, carefully separate the

flesh
from the bones, sliding the knife close
Unjoint the wings and the legs
at the
to
each bone.
body-joint
and,
cutting close to the bones, draw them, turning the flesh
and wings inside out. ,When all the bones

and flesh can be readjusted and stuffed
into shape.
The butcher will bone when so ordered.
The bones may be saved for soup.
of the legs
are out, the skin
STEAMING.
There are two ways of doing this work one in which

is acted upon by direct contact with steam, and
the meat
68
the other in
which the steam cooks without contact.
Steaming by contact
cooked
a
in
close-fitting
then
is
done by placing the article to be

is a round tin vessel with
and a perforated bottom; and
a steamer, which
settins:
cover
the steamer over a kettle of water that
kept at the boiling point
all
through the cooking.
is
Pud-
many meats
warmed over in this way, with good results. The
other way of steaming is done in a cooking pot made
dings are very delicious when steamed, and
are
expressly for this purpose.
and
something
very
sold in this country.
one
set
the meat
It
similar
is
to
an English invention,
the
original
is
now
This vessel consists of two kettles
containing
inside the other, the upper one
and the lower one boiling water. The arrange-
ment
for
latter
surrounds the upper
the
action
of
the
steam
kettle,
is
such that the
even the
so constructed that the steam passes into
cooking the meat
in its
nutritive properties.
own
lid
it
of
which
also,
juices without the loss of
is
thus
any
PLAUV DIRECTIONS.
69
Cook's Time-Table.
Roastingr.
Beef, sirloin, rare, per lb., 8 to 10 min.
Beef, sirloin, well done, per lb., 12 to
15
min.
Beef, rolled rib or rump, per
lb., 12
15 min.
Beef, long^ or
lb.,
short
fillet,
per
30 min.
Chickens, per lb., 20 min.
Fish, if long and thin, per lb., 10 to
min.
Fish, if thick, per lb., 15 min.
Game, 30 to 40 min.
Goose, per ib., i8 to 20 min.
Grouse, 30 min.
Lamb, well done, per lb., 15 min.
Mutton, well done, per lb., 15 min.
Mutton, rare, per lb., 10 min.
Pork, well done, per lb., 23 min.
Pigeons, 30 min.
.Small Birds, 20 to 25 min.
Turkey, per lb., 20 min.
Tame Duck, per lb., 40 to 60 min.
Veal, well done, per ib., 20 min.
Vênison, per lb., 15 min.
Baking.
Bread, 40 to 60 min.
Biscuit, 20 to 25 min.
Beans, 4 to 6 hrs.
Braised Meat, 3 to 4 hrs.
Cookies, 10 to 15 min.
Custards, 15 to 20 min.
Cake
Sponge, 45 to 60 min
Plain, 30 to 40 min.
Layer, 6 to 8 min.
Fruit, 2 to 3 hrs.
Gems, graham, 30 min.
(Gingerbread, 30 to 40 min.
Potatoes, 45 to 60 min.
Puddings
Bread,
Indian,
hour.
2 to 3 hrs.
Plum, 2 to 3 hrs.
Rice and Tapioca,
i hour.
Rolls, 20 to 30 min.
Scolloped Dishes, 20 to 30 min.
Boiling.
Asparagus, 20 min.
Beef, corned, 3 to 4 hrs.
Beets (young), 30 to 45 min.
Cabbage, 45 to 60 min.
Clams, 3 to 5 min.
Corn (green), 15 to 20 min.
10
20 to
12
Celery, 20 to 30 min.
Carrots, 30 to 45 min.
Cauliflower, 30 to 45 min.
Chickens, i to 2 hrs.
Coffee, 3 to 5 min.
Cod, per lb., 6 min.
Eggs (soft), 3 to 5 min.
Eggs (hard), 15 to 20 min.
Fowls, per lb., 25 min.
Fish (small), per lb., 6 min.
Fish, blue, per lb., 10 min.
Fish, bass, 10 min.
Ham,
4 to 5 hrs.
Haddock, per
lb., 6 min.
lb., 15 min.
to 2 hrs.
2 hrs.
Halibut, per
Hominy, i
Lamb, i to
Macaroni, 30 to 45 min.
Oysters, 3 to 5 min.
Onions, 30 to 45 min.
Oatmeal, i to 2 hrs.
Potatoes, 2o.to 30 min.
Peas, 15 to 20 min.
Parsnips, 30 to 45 min.
Rice, 15 to 20 min.
Squash, 20 to 30 min.
Spinach, 20 to 30 min.
Salsify, 45 to 60 min.
Salmon, per lb., 15 min.
Sweetbreads, 20 to 30 min.
Tomatoes, 15 to 20 min.
Turnips, 30 to 45 min.
Turkey, per lb., 25 min.
Tongue, smoked,
to 4 hrs.
i to 2 hrs.
Vegetables (Winter),
Veal, per lb., 25 min.
Wheat-mush,
to 2 hrs.
Broiling.
Beefsteak, one inch thick, rare, 10 min.
Beefsteak, one inch thick, well done,
14 min.
Chops (Lamb), 4 min.
Chickens (small), 30 min.
Fish (thick), 20 min.
Fish (thin), 12 min.
Frying by Immersion.
Croquettes, i min.
Chops (breaded), 4 to 6 min.
Doughnuts, 3 to 5 min.
Fish
Codfish Balls, i min.

fish, 2 min.
Smelts, 2 min.
Sliced Fish, 4 to 6 min.
Fritters, 3 to 5 min.
Small
SOUPS.
Man
bv bread alone.'
shall not live
Bible.
To make nutritious, healthful and palatable soup, with

flavors properly commingled, is an art which requires
There seems to be a general
made from almost noth-'
but this is a great mistake, although it often happens
a scanty allotment of material makes a delicate and
much
study and practice.
impression that soups should be

ing,
that
truly
good soup, but
in a
very small quantity.
supply of materials for soup-making should always
be kept on hand, such as dried sweet herbs (which
be purchased already dried
grow them
vegetables.
herself),
if
may
the housewife does not
whole and ground spices and fresh
In every pantry should be an earthenware
bowl for keeping the remnants of steaks, the bones

from roasts, etc., anything, in fact, that can be used
in
soup.
careful
After
breakfast
housewife will
or
dinner
look over the
the
wise
and
steaks, chops or
and put by themselves any pieces that can be again

(made dishes). Then all
the bones, trimmings and the gravy will be put in the
earthenware bowH just mentioned, to be used for soup.
All remnants of cooked vegetables will be saved, and the
water in which has been boiled a leg of mutton, a fowl, a
roast
used, either cold or for entrees
70
I;
SOUPS.
fresh tongue or a piece of beef will be utilized as a basis
Soup may either be made with what is called

(when meat is the material used for foundaor it may be made without stock and is then
for soup.
'*
stock "
tion),
called sotipe maigre.
SOUP WITH STOCK.
Under this head are included all the varieties of soup

made from beef, veal, mutton or poultry. In preparing
soup stock, the desired object
and flavoring
the nutritive
all
is
to obtain
from the meat
qualities contained in the
To accomplish this, the

lean parts and in the bones.
meat should be wiped well and cut into small pieces
this is to
expose as large a surface as possible
the
to
and water. Break or saw the bones

also into small pieces, and soak both meat and bones in
cold soft water, allowing a quart of water to every pound
of soup material
Having soaked the meat half an hour
off the lire, place the kettle on the back of the range for
another half hour, after which the water can be slowly
The kettle for soup-making should
heated to boiling.
have a tight cover, so that no steam can escape, or so
action of the heat
very
little
that
any extent.
to
it
will not
diminish the quantity of water
The water should be
soft,
since
hard
water hardens the meat and thus imprisons the juices.
No
salt is
added, for the same reason.
The scum
that rises with the boiling contains nothing
unclean, unless the meat has not been properly washed;
and although uninviting-looking

ofT,
for
it
contains
much
that
it
is
should not be skimmed

nutritious.
When
the
liquid has fully reached the boiling point, set the kettle
back where
it
will
o-entlv
bubble for about six hours.
72
Now
strain
the
stock,
scraps, because all
the
tracted, thus leaving
and throw away the meat and

nutriment
the
meat
is,
or should
be, ex-
entirely unfit for further
Set the stock away to cool, as rapidly as possible,

and the next day remove the fat, which will have hardened on the top.
This is the simplest way of making soup-stock, and it
use.
can be made the foundation for a plain or a rich soup,
if
There should not be more than a

quarter of a pound of bone to -each three-quarters of a
pound of meat used. If a larger proportion of bone must
carefully prepared.
be used,
make
the allotment of water a
little
less
than a
quart to every pound.
MEAT FOR STOCK.
may
made
of only one kind of meat or

and it often happens that the
greater the variety of meats employed the better the
flavor of the soup will be.
Beef is the most valuable and
generally the cheapest meat to buy for soup.
The parts
used for different kinds of soup are as follows For
bouillon or consomme, the round, flank, shoulder or
brisket, and for a clear beef soup, the neck, cheek, leg,
shin or any scraggy part besides the bones.
A shin or
leg will be a cheap piece to use.
Butchers do not break
these parts into small enough pieces, for the leg should
be cut into at least eight or ten parts and washed well
in cold water.
When the cheek and neck are used,
they should also be washed, but the round need not be
Stock
either be
of several different kinds,
wipe
it
instead with a wet towel.
Poultry
white
is
stock
of
great value in making stock.
may be
light,
very economically produced thus
SOUPS.
Clean and
truss a fowl (skewer
as small a stew-pan as
and heat
water,
simmer
until the fowl
is
scum, so that the soup

fowl and set
it
away
it),
hold
will
tender,
be
will
put
it,
breast down, in
cover
it,
with cold
it
Let
the boiling point.
slowly to
it
73
skimming
light
off
then take up the
Strain the water, set
to cool.
it
the
all
it
away, and when cold, remove the fat that forms on the
The
top.
fowl can be used in
many ways
for breakfast
This stock
or luncheon or as an entree for dinner.
will
cream soups and white sauces.

The fowl should not be more than two years old. Someserve
the
as
basis for
They may be
times the feet of poultry are used in soup.
cleaned by holding them
and
until the skin cracks

oft'
easily
may
or they
with
tongs
curls,
when
over clear coals

it
can be rubbed
be covered with boiling water for
a few minutes and then scraped free of skin and nails.
They
give
off
body
When
stock.
to a soup.
it is
Mutton
before the meat
not
placed over the
is
exceedingly unpleasant
an
is
much used
for
so used, the fat should all be stripped
flavor
to
fire,
the
as
imparts
it
stock.
The
neck, shoulders and feet are the parts generally used for
this
purpose.
Any
kind of game
It is, of course,
but the remnants

to
may be used
expensive
left
for stock.
purchased for the purpose,
if
from roasts and broils
will
be found
improve stock very much.
The
flesh of
young animals
does not produce nearly so
is
fine
rarely used, because
it
a flavor as that of the
mature animal.
Veal and beef are most largely used and make
ciously smooth
shin,
head and
soups.
feet.
The
best parts of
veal
deli-
are the
74
TO CLEAR STOCK.
When
may be
the stock
is
cloudy and a clear soup
by the use
clarified
is
desired,
and
of the whites
it
shells of
one being used for every two quarts of stock.

until light, but not dry, and put it and the
eggs,
Beat the egg

crushed shell
the
fire,
stock back on
Now
cold stock.
slowly
it
scum
utes; a thick
water.
the
in
heat
will
and add
it
stand
through a napkin, placing a

kin to catch the
scum and
the stock over
and
ten
Draw
the
half a cupful of cold
minutes,
when
strain
sieve over the nap-
fine wire
shells,
min-
ten
boil
have formed.
then
the range,
let
Place
to boiling,
which would otherwise
clog the napkin.
TO SEASON STOCK.
In
warm weather when
six days,
the time
it is
it
stock
to
be kept for
made, because vegetable
is
quickly and sour the stock.
soning each day
To
is
five
or
better not to use vegetables for seasoning at
at the
jiu'ces
It is safer to
time the stock
is
cleared.
season and clear two quarts of stock, allow
One
Two
One
white o egg and the shell.
blades of celery.
bay-leaf.
One-half leaf of sage.
Three whole
cloves.
Six pepper-corns.
One
One
inch piece of cinnamon.
small onion.
One-half large slice of carrot.
One
One
One
sprig of parsley.
small sprig of thyme.

small sprig of
summer
savory.
ferment
add the
sea-
SOUPS.
One
75
small sprig of sweet marjoram.
One-half tea-spoonful of sugar
One and
a half tea-spoonful of
The herbs should be
Place
tied together.
soning, the beaten white of egg and

as
clearing
in
slowly,
kettle
soup,
together
all this
sea-
the crushed shell,
the
in
salt.
soup
heat very
and when the first bubbling appears, move the

to the back of the range, where it will keep at the
The
boiling point, without really boiling.
kettle should
be closely covered to keep the soup from being reduced.

Let
it
stand
in this
heat for half an hour, and then strain.
In this case the tgg
left
is
in longer than
when
simply desired to clear the soup, but the latter
it
will
is
only
be the clearer for the extra length of time.
When
seasoning the soup, as
ent vegetables, spices,
made, add the
first
as soon as the
otherwise directed
the range, unless

recipe.
etc.,
meat
is
differ-
put on
by the following
good authority on soup-making gives
proportion of seasoning to be used

of water to every
pound
of
this
Allowing one quart
meat and bone, add
for every
quart allowed,
One even
j
(
j
I
tea-spoonful of
salt,
Two
pepper corns, or
One
quarter of a tea-spoonful of ground pepper.
Two
Two
cloves.
One
One
One
One
One
tea-spoonful of
allspice berries.
mixed
herbs,
quarter of a tea-spoonful of celery
salt,
or
sprig of celery root.
sprig of parsley.
table-spoonful of each vegetable at hand.
The vegetables generally used
are onion, carrots, tur-
nips and celery, and they should be cut into very small
j6
pieces that they
may be
accurately measured.
Strain the
soup when the meat has boiled to rags, and set
where
cool quickly
will
it
that will form on
This
the top.
helps to keep the stock
so
if
fat
excludes the
the soup
is
air
and
not to be used
at
once, do not remove the fat until needed.
or
oil
No
grease
should ever appear upon soup.

hasty plate of soup "
If " a
is
to
be made and there
is
time to wait for the stock to cool, place whatever
not
may be needed
of
away
it
then remove the cake of fat
cold water
harden the
in a
shallow pan and set
ice-water,
if
If there is
fat.
another pan
in
it
This
possible.
soon
will
not even time for
this,
take
possible with a spoon and wipe the rest off
off all the oil
with soft tissue paper.

Still
another method consists
in
straining
in
cold water
With
this
rinsed
the grease will adhere to the cloth.
seasoned stock for a basis, an endless variety
may be made.
of soups
soup
the
several times through a fine napkin that has been
This stock
be
will
clear for any ordinary soup, but for clear
sufficiently
amber soup the
&gg must be used for clarifying. When soup is made

from stock and rice, sago, tapioca, macaroni or anything
of a similar nature, except vermicelli, the stock should not
be wasted by boiling the added substance
enough
and,
cook
to
it
instead,
having drained
it
cook
it
should be crushed
dropped into the
and
in
in
it
long
matter separately
thoroughly, add
Vermicelli cooks in five minutes,
exception
this
it
is,
to the soup.
therefore, an
the hands as
it
is
kettle.
THICKENING FOR STOCK.
When
thickening
is
needed
for a clear soup, arrow-root.
SOUPS.
corn starch
or
ground
fine
yy
should
tapioca
decided preference being given the
be
used,
When
arrow-root.
no possible trace of thickening is desired, this will be by

the most satisfactory
Allow a table-spoonful of
far
arrow-root to each quart of stock, wetting the arrow-root
smooth
until
with
slowly for half
an
as
and should
ten
boil
used
in
minutes
and
gives
boil
little
in the
the
after.
many
grains in the soup, which to
Cream soups
liquid
same proporsame proportion

the soup, which should be boiling hot,
it is
Tapioca
arrow-root.
sprinkled into
is
the
Corn starch
cloudiness to the soup, but

tion
of
little
hour*
are thickened
This leaves small
are not objectionable.
very delicately with the
yolks of eggs, two yolks being allowed to a quart of soup.
The
yolks are beaten thoroughly and thinned with a
little
cold milk before being added to the soup, which should
be served after only a moment's boiling.
COLORING FOR STOCK.
To
color soup brown take equal parts of flour and butand brown them in a frying-pan, stirring constantly to
prevent burning; when well browned, add to the soup.
ter
piece of
burned,
bread toasted
may be simmered
serving to give
Many
it
very brown, but

in
no case
in
the soup for ten minutes,
a darker color.
preparations are obtainable for coloring soups,
such as soup paste, beef extract and caramel.
The
last
most frequently used and is easily made at home.

Melt a cupful of sugar, either white or brown, with a
is
table-spoonful
of water in a frying-pan, stir until of a

dark brown color, add a cupful of boiling water, stir for
ten
minutes
and
cool
and
bottle
for
use.
Many
78
housewives keep
it
may
this
always ready for
caramel
also be used for flavoring custards
use
and pudding
sauces, coloring jelly, etc.
Spinach greens, which some professional cooks use for

coloring
soup,
made
is
thus
Pound
the
spinach well, adding a few drops of water

the whole in a cloth, squeeze
it
over a good
When
fire.
is
off is
not used.
the juice through, and put
sieve.
the coloring matter,
sieve
uncooked
then place
the liquor looks curdy, take
and strain through a
off,
What remains on
and the
juice that
is
it
the
strained
TO BE SERVED IN SOUP.
Clear soup
much improved by dropping into

number of poached eggs
is
tureen before serving a
the
that
have been cooked in salted water and neatly trimmed

Slices of
around, one ^gg being provided for each plate.
lemon are sometimes added just before serving the soup,

one slice for each one at table or the same number of
yolks of hard boiled eggs may be dropped into the soup.
;
Fried bread may,"

is
made by
thick,
if
desired, be served with soup.
trimming
off the crusts,
This
bread half an inch
cutting neat slices of
and dividing the
slices into
half-inch cubes, which are then placed in a frying basket
and plunged into hot fat they should brown at once.

These cubes may be prepared some time before they are
needed and set away for use. The hot soup is poured
Crisped crackers are often
over them when served.
served with vegetable soups and oyster stews and in fish
chowders. They are first buttered and then browned
;
in the
oven, with the buttered side up,
great
many
different kinds of
fried
and baked
balls
SOUPS.
are
ni ade
to
be served
79
soup, and the varieties are
in
here given,
FORCE-MEAT BALLS.
One
One
One
cupful of any kind of cooked meat.

salt-spoonful of salt.
salt-spoonful of thyme.
One-half salt-spoonful of pepper.
One
One
One
One
tea-spoonful of lemon juice.
tea-spoonful of chopped parsley.

table-spoonful of flour.
table-spoonful of butter.
Yolk
A
Chop
of one raw egg.

few drops of onion
juice.
the meat very fine, and add the seasoning
the yolk of the tgg
and
stir
it
into the
meat
then
the mixture into balls the size of nutmegs, place
beat
make
them
in
a soup plate and sprinkle with flour, shaking the plate

until the balls are all floured.
Place the butter in a
frying-pan, and
when
it is
brown, drop
shake the pan occasionally
in
until they are
the balls, and
brown.
PROFITEROLES FOR SOUP.

One
gill of
Two
gills (scant) of flour.
One-half
Two
Heat
water.
gill of butter.
eggs.
the water to boiling in a small frying-pan, and
put in the butter, and

the flour, turning
when
in all at
the liquid boils again, add
one time.
Beat the mixture

well for two or three minutes, being careful not to burn
it; then turn it into a bowl and set away to cool.
When
cold,
it
add the eggs, one
at
a time, and' beat the
whole
8o
Butter a cake-pan very
thoroughly at least ten minutes.
and drop the mixture into it

ten minutes and set away until time
lightly,
tiny balls.
in
Bake
serve the soup
to
then place the balls in the tureen after the soup, and
serve at once.
EGG BALLS.
Five eggs.
One
tea-spoonful of
salt.
One-tenth tea-spoonful of pepper.
and mash the

add the salt
and pepper, and the other ^gg well beaten. Shape the
mass into tiny balls, roll them in flour, and fry brown in
the frying-pan with a little butter, tossing them about
Boil four of the eggs twenty minutes,
yolks to a smooth paste in a bowl
then
while frying to prevent them sticking to the pan.
may be made some
They
time before they are needed.
BOUILLON.
This soup
at
coffee cups
It
is
served as a
evening parties
;
or
it
may be made
method being
first
course at luncheons and
in bouillon cups,
may be
with
the
or
like large
without vegetables, the latter
most common.
for both, the quantities
which are
served in coffee or tea cups.
Recipes are given
named being
sufficient for ten
persons.
BOUILLON (without VEGETABLES).

Six pounds of beef and bone.
Two
Salt
Cut the meat
in
quarts of water.
and pepper.
small pieces, saw the bones
apart,
SOUPS.
and,
five
adding the cold water, heat slowly and simmer
Then
hours in a tightly covered soup kettle.
through a fine sieve, season
remove the
fat that
to taste,
has formed.
strain
and when
cold,
Should there be more
than ten cupfuls, reduce to that quantity.
To be
served
hot.
BOUILLON (with VEGETABLES).

Five pounds of round of beef (no bone).
Two and
a-half quarts of water.
One-haif of a large onion.
One-half slice of carrot.

One-half slice of turnip.
Eight pepper-corns.
Three Cloves.
Two
eggs (whites only).
One and a-half inch piece of cinnamon.

One and a-half tea-spoonful of salt.
One sprig of parsley.
One sprig of thyme.
One sprig of summer savory.
Two
small bay-leaves.
,
One leaf
One and
of sage.
a-half stalks of celery.
Having removed every particle of fat from the meat,

pound of the lean and set it aside then cut the
cut off a
remainder into small pieces, cover with the water, heat

slowly, and, when boiling, move back on the range where
it
will
end
keep
tied in a
and
fat that
fine the
set
simmer one hour, remove from the

away to cool. The next morning remove
;
may have
pound
of
the soup on the

6
bubbling point for six hours. At the

all the seasoning, having the herbs
add
muslin bag
fire, strain,
any
at the
of this time
collected on the stock.
Chop very
meat that was reserved, and place

fire,
it
in
beating the whites of eggs at the
82
same time and adding them, with the shells, while

soup is yet cool. Heat slowly, and when bubbling
the soup back, tightly covered,
and keep
it
at this
the
set
degree
one hour. Now add salt, if necessary, and

the soup is then ready to
strain through a napkin
of heat for
serve.
^
AMBER SOUP (cOxNSOMME).
This
light
is
served at almost
company
all
dinners.
It is a
soup and, therefore, a wise choice.
j
\
Four pounds of the shin

Four pounds of knuckle
Three pounds of fowl.
Four quarts of water.
Two
ounces of lean
of beef,
of veal, or
ham
or bacon.
Six cloves.
Six pepper corns.
One bouquet of herbs.

One table-spoonful of salt.
Three onions.
One
One
Two
Two
carrot.
turnip.
stalks of celery.
sprigs of parsley.
Three eggs (whites and
shells).
One salt-spoonful of celery seed.

One lemon (rind and juice).
Two
table-spoonfuls of tomato ketchup.
Cut the meat and break the bones into small pieces, reone pound of the beef. Place the balance on
Add the
the fire with the water, and simmer six hours.
vegetables and spices to cook the last two hours, having
serving
first
fried
pound
the vegetables
of beef set aside,
in
hot fat; also
and add
it
brown the
with the vegetables.
socrps.
83
When
the soup has cooked six hours, strain it, and

away to cool. Next morning remove the fat that
has formed and add tlie well beaten whites of the eggs
and the shells, and also the celery seed, lemon, salt and
pepper.
Heat slowly to boiling, and cook ten minutes.
Strain through the finest sieve, add more salt if necessary,
and heat again before serving. This soup is more often
set
served clear than otherwise, but

spaghetti,
rice,
serving.
Whatever
separate
diminished
is
stew-pan,
in
many cooks add
macaroni or pearl
added
as
quantity
if
barley just
boiled
before
line is cooked in
would be too much
thickening were boiled in it
in
this
the soup
this
until done.
JULIENNE SOUP.
This soup
is
served with the vegetables in
Two
One
One
One
One
One
quarts of stock.
it.
pint of turnip.
pint of carrot.
pint of celery.
pint of fine shredded lettuce.
gill
of sorrel.
Four table-spoonfuls
of butter.
Cut the vegetables in slices or in fancy shapes with

vegetable cutters, and put them in a frying-pan with the
butter.
Set the pan over a quick
fire
for a few minutes,
tossing the vegetables about until they are covered with

a thin glaze, and being careful they do not burn.
Now
draw the pan back on the range where the vegetables
will
them
the
cook slowly for twenty minutes, after which, draw

to one side of the pan, and press out as much of
butter as possible.
Meantime place
the lettuce in
84
cupful of boiling water, boil
a.
set
it
done.
minutes, drain and
ten
readiness to add to the vegetables as soon as
in
Then put
the vegetables and lettuce in the stock,
which should be
boiling
the
at
point
add
salt
and
pepper, cook gently, tightly covered, for fifteen minutes,
and
serve.
BEEF SOUP, WITH BARLEY.

This soup
small,
it
is
very frequently made, and as
commend
will
sider any outlay,
itself to
however
bay-leaf.
Two
cloves.
Remove
all
slice of carrot.
stalk of celery.
and pepper
hours.
hour longer.
two hours
to
it
in
barley,
to taste.
the fat from the meat, cut the latter into

it
finely.
Place the meat over the
with the water, heat slowly and
three
Add
the
Meantime cook
let all
let
vegetables,
plenty of water
the barley, and
it
and
simmer gently
simmer one
the barley very slowly for

;
then strain the soup, add
boil up.
Put the butter in a
and when hot, add the flour, stirring

paste is smooth and brown.
Turn the paste
soup, season with salt and pepper, and serve.
frying-pan,
is
onion.
small pieces and chop

fire
cost
to con-
of beef.
One third of a cupful of pearl

One table spoonful of butter.
One table-spoonful of flour.
Salt
its
who have
small.
Two pounds of round

Two quarts of water.
One
One
One
One
those
until the
into
the
SOUPS.
85
TURKISH SOUP.
One quart
of stock.
One-half tea-cupful of
Boil the
rice
rice.
Two
eggs (yolks only).
One
table-spoonful of cream.
Salt
and pepper
to taste.
and stock together
for twenty minutes,
Press them through
keeping the kettle tightly covered.

a sieve, returning to the
cream,
this the
to
beaten yolks
all
which
into
and cook
the time to
all
fire
Add
that runs through.
been
has
stirred
the
two or three minutes, stirring

prevent burning.
Season and serve at
for
once.
MOCK TURTLE
The
of
basis of this soup
quarts of soup.
six
soup
of a
the
to
make
at
is
This,
calf's-head,
one head making
may seem
a large
one time, but
head cannot be bought, so

full
SOUP,
it
will
it
is
keep
necessary to
quantity.
One calfs head

Six pounds of the shin of veal.
Eight quarts of water
Two
Two
table-spoonfuls of chopped carrot.

table-spoonfuls of chopped turnip.
of butter.
Six table-spoonfuls of arrow-root.
Three table-spoonfuls of ketchup.

Three stalks of celery.^
One-half blade of mace.
Ten cloves.
Twenty pepper-corns.
One bay-leaf.
quantity
well.
Half
make
86
Two
One
One
Have
lemons.
glass of sherry.
small piece of cinnamon.
the butcher split
and scrape the head and saw
Wash
the bone of the veal into several pieces.
all
care-
pan and soak it for tVvO

then take it
hours, keeping it covered with cold water
out, drain thoroughly, remove the brains, place the head
fully.
Place the head
in a large
and shin of veal in the soup-kettle with the water, heat

slowly, and keep at the boiling point for three hours.
At the expiration of this time skim out the shin of veal,
and also remove the head, being careful not to break it.
Strain the stock, and place all but two quarts aside to
cool.
Return the two quarts to the kettle with the shin
of veal, add the spices, cover tightly, and permit the
whole to simmer slowly. Fry the vegetables gently in
the butter for twenty minutes, browning them at the last
and, adding them to the veal, simmer four hours.
In the morning
Strain the stock, and set it away to cool.
remove the fat, and place the two quantities of stock
together on the fire with the ketchup, salt and pepper
and when all boils up, add the lemon-juice, the wine and
Thin slices of
the face of the calf's head, cut in strips.
;
lemon
cut
in
should be put
if
quarters,
egg-balls
in the tureen
one would serve
it
or
force-meat
before the soup
is
balls
turned
in,
correctly.
OX-TAIL SOUP.
This
is
an inexpensive soup, as the
be purchased for a very small sum.
Two
ox-tails.
Four quarts
of water.
tails
can generally
SOUPS.
87
One soup bunch.

One onion (sliced).
Two
One
carrots.
stalk of celery.
Two
sprigs of parsley.
One
slice of pork.
Three cloves.
Salt and pepper
Wash and
possible.
place
it
tails,
and crack the bones, if

mincing the pork,
When hot, add the onion
Slice the uegetables, and,
stew-pan to heat.
in a
to brown.
unjoint the
to suit.
Fry the
tails also in
this fat for a short time,
and place them in the soup-kettle with the water. Simmer four hours, add the other vegetables, and when
these are very tender, the soup has cooked sufficiently.
Now strain the soup, and, having chosen a number of
the joints, one for each plate, trim them nicely and set
The next day remove the fat from the
ihe whole away.
soup, season with
salt,
pepper, and ketchup or Worcester-
and return the joints saved

Heat when needed for the table.
shire sauce, as preferred,
the purpose.
for
MULLIGATAWNY SOUP.
This
is
an Indian soup, and
and restaurants.
It
is
may be made
served
at
many
hotels
with either veal, calf's
head, chicken or rabbit, or with two or more of these in
combination.
It
is
highly seasoned with
onions,
curry
powder and sour apples, lemons or some other strong

acid fruit.
The best portions of the meat are removed as
soon
as tender and served with the soup.
should always
rately
Boiled rice
accompany Mulligatawny, served
sepa-
88
Four pounds
of veal.
One-half pound of ham.
Four quarts
One
Two
One
of water.
carrot.
onions.
turnip.
Four cloves.
Four pepper-corns.
Six apples (sliced)
of curry powder.
Three table-spoonfuls
Have
One
tea-spoonful of sugar.
Salt
and pepper
bone
the
to taste.
of the veal well broken,
veal in the soup-kettle with the
brown
the onions
ham and
in a little butter,
and place the
Fry
and put them with the
the water.
meat, adding at the same time the sliced apples, vegetables,
cloves, pepper-corns,
powder mixed
to a
and the sugar and curry
paste with a
little
water.
Simmer
gently for five hours, then strain and set away to cool.
Remove any
that forms,
fat
and
return
to
the
range,
placing in the soup at the same time a piece of the veal

for
each
plate.
season with
salt
When the whole is thoroughly heated,

and pepper and serve.
TURKEY-BONE SOUP.
Never throw away the carcass

for
it
will
make
of a turkey or chicken,
a delicious soup.
There
are
always
portions of the meat adhering to the bones, the neck
is
and the " drumsticks," or the ends of the

wings often remain and all these can go to form a soup
generally
left,
for the next day's dinner, or for luncheon.
Scrape the
meat from the bones and lay aside any nice pieces.
Remove the filling separately, break the bones, pack
SOUPS.
them
three hours.
the
and cover with cold water, adding a

Cover closely and simmer very gently for
Then strain and remove the fat, and return
a kettle,
in
small onion.
to
89
fire.
For every quart of stock add one cup-
meat and three-quarters of a cupful of

simmer half an hour,
and serve.
If there should be rnore of the meat left
This soup
over, it can be used for making an entree.
may be greatly improved by boiling in it three minutes
before serving ten oysters to each quart of soup made.
ful
of
the cold
the filling, after which let the soup
WHITE SOUP-STOCK
made from
veal or chicken and seasoned with onion,

and white pepper, everything being avoided
that will add color to it.
It may be thickened with rice,
arrow-root, corn-starch or the white meat of the chicken,
chopped fine and is often made even richer by the
is
celery salt
addition of milk or cream.
WHITE SOUP, (from

Four pounds
Three quarts
One
One
VEAL.)
of knuckle of veal.
of water.
table-spooiifui of salt.
Two
One
table-spoonfuls of corn-starch.
pint of milk.
Six pepper-corns.
Two
Two
stalks of celery.
One
salt-spoonful of celery salt.
small onions.
One-half salt-spoonful of white pepper.
Cut the veal
into
kettle with the water.
small pieces, and place
it
in
the
Heat slowly and skim, and then
90
add the
pepper-corns, onions and celery.
salt,
simmer
stock
remove the
for
five
hours,
cold
may have formed then place the

and when it is bubbling hot, thicken
fat that
stock over the
Let the
when
and
strain,
fire,
with the corn-starch,
wetting the starch with a
first
little
Season with the butter, salt and

the last turn in the milk, heated to
This should make
a farina-kettle.
cold stock or water.
pepper, and
at
boiling point
but
two
boiled
added
in
quarts
down
provided,
soup,
of
to a
pint
and
and the
a-half
of course, the
should
be
the milk
is
stock
before
stock exceeds that quan-
tity.
SOUP WITHOUT STOCK.
To make
ence of
this
the housewife need have
her own, provided
carefully.
therefore,
Most soup without stock
commends
itself
little
experi-
she follows the directions

is
highly to
quickly
the
made
and,
cook who
is
pressed for time.
TOMATO SOUP.
For
this
take equal parts of
tomato and water. If

upon
fresh tomatoes are available, pour boiling hot water
them
to loosen the skins,
and having removed these by
plunging the tomatoes quickly into cold water after they
have stood one minute
in the hot water, cut the
toma-
more accurately measure them, and allow

as above.
Cook the water and tomato rather slowly for
half an hour, and strain through a fine wire sieve, such
as is commonly used for sifting flour, pulping through all
the soft part of the vegetable and leaving only the seeds
in the sieve.
Return to the fire, and season with butter,
toes in slices to
sorps.
salt
ful
Thicken the soup with a
and pepper.
some
starch wet in
91
Uttie corn-
of the soup, allowing one table-spoon-
of starch to every three pints of soup.
macaroni or vermicelli
may be added,
Boiled
rice,
with good effect.
MOCK-BISQUE SOUP.
One
One
One
One
pint of tomato.
quart of milk.
large table-spoonful of butter.
large table-spoonful of corn-starch.
One-quarter tea-spoonful of soda.
One
Salt
and pepper
the tomatoes
Boil
seasoning and soda.
to taste.
an
hour, adding
alone
half
When
the tomatoes are
soft,
the
pulp
them through a fine sieve as directed in the preceding

Heat the milk in a farina-kettle, or in a tin
pail set in a kettle of water, and when it is scalding
recipe.
thicken
it
with the corn-starch wet with a
little
cold milk.
add the boiling milk to the tomatoes,

stir and dish at once.
This soup must not go on the fire
after the milk and tomatoes are put together or the milk
will curdle.
If the soup is made before it is needed, let
the tomato and milk remain in separate vessels, and mix
them JList before sending to table.
If
ready
to
serve,
CRAB AND TOMATO BISQUE
made like the above, except that a pint of crab meat is

added to the milk, and after the milk is thickened and
cooked three minutes, the whole is turned into the tomais
toes.
Canned crab meat may be used when
not available.
the fresh
is
92
BEAN SOUP.
One
The
pint of beans.
Two
quarts of water.
One
Salt
and pepper
to taste.
" scarlet runners " are the best beans for
soup.
Soak the beans over night in three quarts of cold water,

and next morning drain and add two quarts of water.
Cook the
quently
fine
beans slowly for three hours, stirring fresoft, pulp them through a
.
and when they are
wire
longer,
leaving only
sieve,
Return to the
kettle,
and serve.
the
skins
the
in
sieve.
add the seasoning,' cook ten minutes

Dish with toasted or fried bread.
CORN SOUP.
\
One can of corn, or

One pint cut fresh from
the cob.
Two
and a-half pints of milk.

Three table-spoonfuls of butter.
Two
table-spoonfuls of flour,
One
table-spoonful of chopped onion,
Two
Salt
Mash
minutes
boiler.
eggs (the yolks only).
and pepper to
taste.
the corn as fine as possible and cook

in
one quart of the milk placed
Cook the onion
in
it
fifteen
a double
in the butter in a frying-pan for
ten minutes, then add the flour, and cook until the mixture
becomes
into
ten
frothy, being careful not to
the corn
and milk, add
brown
it.
Stir this
and pepper, and cook
At the end of this time rub the

and return it to the fire. Beat
the eggs well, add to them the half pint of
minutes longer.
soup through a
the yolks of
salt
fine sieve
SOUPS.
milk remaining, and
When
fresh corn
is
enough water
to
all
time,
the
boil
at
them
thirty
minutes
cover them, and they add this water
There should
the corn while cooking in the milk.
to
and serve
many cooks break
hand,
at
and
the cobs into small pieces

in
Cook
the liquid into the soup.
stir
one minute longer, stirring

once.
93
in
no instance be more than a pint of this liquid for the

above quantity, and three table-spoonfuls of flour will be
added instead
of two, to give the
soup the desired con-
sistence.
CELERY SOUP.
One head of celery.
One pint of water.
One pint of milk.
One table-spoonful of chopped
One table-spoonful of butter.
Salt
This
that
good way
is
are
and pepper to
it
as
minuteis in the
the
to utilize the portions of
and boil
it
much
as
milk
in a
Rub
celery.
return to the
flour, stir
taste.
fire
the water until soft,
Cook
then
make
NOODLE SOUP.
Three pints of milk.
of flour.
Noodles.
slice of onion.
bit of
ten
fine
sieve,
and
a paste of the butter and
into the boiling soup, season
One
the onion
double boiler, and add both to
whole through a
the
;
in
it
possible.
celery
Cut the celery
not presentable for the table.
into half-inch lengths,
mashing
onion.
mace.
Salt and pepper to taste.
and
serve.
THE PA rTERN COOK-BOOK.
94
Pal
all
but a
cupful of the milk on the stove in
double boiler, placing the onion and mace
Mix
the flour
stir this
and cold milk together
paste into the boiling milk/
until
in
smooth, and
Next add the
soning and cook for fifteen minutes, then
the milk.
sea-
put in the
noodles, and cook five minutes more.
NOODLES FOR SOUP.

Beat with one egg a half-cupful of flour and one-fourth
Work this dough with the hands

smooth and like putty
then roll it
Let
as thin as a wafer on a well floured mouldmg-board.
this sheet of dough lie for five minutes, after which
roll it up loosely, and with a sharp knife cut it from the
end into very thin slices, forming little wheels or curls.
Spread these pieces on the board to dry for half an hour
even longer will do no harm. Next cook them
twenty-five minutes in boiling salted water, and drain
thoroughly in a colander, when they are ready for use in
of a tea-spoonful of salt.
until
it
becomes
soup.
OYSTER SOUP.
One quart
of oysters.
Three pints
Butter, salt
of milk.
and pepper
to taste.
Place the oysters on the fire in their own liquor, and let
ruffle."
At the
them gently simmer until their edges
same time put the milk on to heat in a double boiler,
and when it is at the scalding point, turn it over the
oysters.
Let the soup stand one minute, skim well with
If a richer
a fine skimmer, season and serve at once.
soup be desired, allow equal quantities of milk and
*'
SOUPS.
oysters.
Many
95
cooks place a blade of mace
before scalding, but this
is
in
the milk
a matter of taste.
CL4M SOUP.
One-half peck of clams,
Two
One
pint of milk.
Butter, pepper
Wash
them
in the shells.
eggs.
and
salt to suit the taste.
the shells thoroughly, using a fine brush to rid
of all the
sand
hot oven in a pan,
in the
when
seams, and place them in a
the shells will quickly
open
Heat the
clam liquor, adding whatever may be in the pan and
when it is at the boiling point, add the chopped
clams.
Heat again, remove all the scum that will arise,
and add the butter and pepper and a little salt. Heat
then extract the meat and chop
it
rather finely.
the milk in a double boiler, reserving half a cupful of
Now
it.
beat the eggs well, turn them into th6 cold milk,
mix thoroughly, stir the whole into the boiling milk, and
pour at once into the tureen. Next turn in the boiled
clams, which should have been cooking slowly not more
than five minutes. The milk and clams should never be
put over the
fire
together, or the milk will curdle.
FISH.
"
How many
To
things by season, seasoned are
their right praise
and true perfection."
Shakspere.
Fish being abundant, cheap and wholesome, is invaluIt is a delicious adjunct to any dinner
able as food.
and
table,
itself
is
but
in
it
many
more unappetizing than a piece
deed, no food requires so

dressing, for
good dinner by
Nothing
underdone fish; in-
families suffices for a
requires nice and careful cooking.
if it is
much
of
delicacy in handling and
not perfectly fresh, perfectly cleaned
and thoroughly cooked, it is not fit to appear on the table.

Salmon is the richest of fish, being even richer and
Red-blooded fish, like
more nutritious than meat.
salmon, mackerel and blue-fish, have the oil distributed
through the body. They are too rich for invalids, and
should be eaten sparingly by people
White fish has the

quently more digestible.
strong.
oil
TO CLEAN A
in
who
the liver,
are
not very
and
is
conse-
FISH,
remove the scales before opening, and scrape with a

tail to head, holding the knife fiat and
sharp knife from

slanting,
and scraping slowly.

96
Split
the fish open,
if
FISH.
97
from the gills half-way down the lower part of

remove the entrails, and scrape and clean the
removing all the blood from the back-bone. If
large one,
the
body
inside,
the fish has been
scaled and cleaned by the dealer,
should always be scraped again about the head and

for scales are sure to be found on these parts.
it
tail,
The
blood and dark substance found on the back-bone should

also be scraped
If the fish is to
off.
be boiled or baked,
and head are left on, and the fins removed. The
fish should be washed carefully in cold water, and dried
Fish that have a strong flavor, like
before cooking.
the
tail
sturgeon, catfish or sword-fish, should be soaked a few
hours
in
strongly salted water.
work
is
the fish,
Use
as
little
water as
and the more expeditious the

done at this point the better will be the flavor of
since water draws out the juices of most fish if
possible in cleansing fish
they are permitted to soak in
Frozen
fish
fore using.
it.
should be well thawed out
Salt fish should be
the skin side upward, to
soaked
draw out the
in
cold water be-
in fresh
salt.
water with
Fish should
not be placed in the ice-chest near milk or butter, as these

articles are very easily tainted.
TO SKIN A
cut a thin strip
down
FISH,
the back, taking
open the lower part half-way down.
ofif
Then
the fin
and
slip the knife
under and up through the bony part of the gills, and,

holding this bony part between the thumb and finger,
Treat the other side in
strip the skin off toward the tail.
Catfish and eels are always skinned
the same way.
before they are eaten.
7
98
FILLETS OF FISH
are the
jfiesh
separated from the bone and served in
fillets
dif-
In flounders, chicken halibut and bass the
ferent ways.
They may be
may be
on each side are divided lengthwise.
served in the form in which they are cut, or they
and fastened with a small skewer.

that are long and slender are served on long,
Boiled and fried fish are often brought
slender platters.
the latter is folded the length and
to table on a napkin
width of the fish, and placed on the serving dish, the fish
being laid upon it. When the dish is large enough, a
sauce is poured around the fish, no napkin being used in
this case
and the head and tail are garnished with
rolled
Fish
parsley.
When
arranged
rolled, are
in
in
the center.
not rolled, they are .heaped in a pyramid in the
center of the dish
one
when
Fillets of fish,
on the dish, the sauce being poured
circle
fillet
or they
may be arranged in a circle,

The center is then filled
overlapping another.
with sauce.
FISH, BOILED.
To
boil fish properly, a fish
sable (see " Kitchen Utensils
kettle
"),
almost indispen-
is
as the fish can then
easily lifted out without risk of breaking
no
fish kettle,
wrap the
fish well in a
way
can be nicely
it
is
to
arrange the
lifted
if
when
there
be
is
care be exer-
out by the cloth.
fish in a circle
napkin around the whole
If
good-sized piece of
cheese-cloth, pinning the lap securely

cised,
it.
Another
tie a
on a plate, and
the fish
is
boiled,
lift
it
out by the napjcin.
Fish
to
boil
should be rubbed with a
little
vinegar
FISH.
99
before being placed in the water
be salted, and
made
and
the water should
acid by the addition of lemon juice
This whitens the fish and makes the flakes

and also imparts a very delicate flavoring to it.
or vinegar.
firm,
Fish that
is
to
be served with the skin on should not be
put in cold water to
will be drawn
and yet many kinds of
fish have such a delicate skin, that it contracts and breaks
if put in hot water, thus greatly detracting from the appetizing appearance of the fish.
The best method is to put
boil, else
the juices
out and the fish rendered insipid
into the fish kettle half as
place the fish in

until the fish
it,
much
cold water as
is
required,
and then gradually add boiling water
covered, care being taken not to pour the
is
hot water directly upon the
In this
fish.
slowly and does not break.
way
the
skin
Mackerel,
trout,
striped bass, etc., should always be treated in this
man-
contracts
Fish that have a thick, tough skin can be put into
ner.
"water
that
is
the
at
boiling
point, but
Halibut, sturgeon or any fish that

skin
on should be placed
is
into boiling water.
should, never boil rapidly, for
if
it
dry
the fibres
cooked
the
until
"Cook's Time-Table"
to boil.)
fish,
will
for
the
The water
Too much cooking
and woolly, but
flakes
bubbling.
does, the fish will be
broken and thus rendered unsightly.
makes
not
not served with the
fish
separate
should be
(See
easily.
proper length
of
time
sauce should always be served with boiled
otherwise
it
tractive course.
will prove a decidedly tame and unat(See " Sauces for Fish.")
c
TO BOIL AU COURT BOUILLON.
This
is
a favorite
have an English
title
way
that
of
boiling
fish^
would suggest the
and
should
really easy
lOO
manner
of
name.
It
the work, instead of

is
Fry in a little butter one onion, one

and three sprigs of parsley. Then add
with vegetables.
stalk of
elaborate French
this
simply boiling the fish in water, flavored
celery
the following
Two
table-spoonfuls of
salt.
Six pepper-corns.
One
bay-leaf.
Three cloves.
Two
quarts of boiling water.
One
pint of vinegar or sour wine.
and boil the fish

lemon juice and
Boil for fifteen minutes, skim well, strain,

First rub the fish with
in the liquid.
salt,
then place
bouillon,
and
in a kettle,
it
boil
with a sauce, the same as

court bouillon
is
and cover
with the court
it
Serve the
slowly until done.
it
if
it
were plainly boiled.
easily preserved
fish
This
and may be used several
times.
FISH,
Cod,
white
haddock,
fish, trout
cusk,
BAKED.
blue-fish,
and baked whole.
Instead
of
red-snappers,
shad,
and many other kinds
of fish are stuffed
the wire rack used for
roasting meat, have a thick sheet of
tin,
with rings at the
ends for handles, and large enough to fit into the drippingpan.
A simple sheet of tin may be used, without handles.
By
this
means the
fish
into the serving dish.
can be easily
If
lifted
a sheet of tin
out and slipped

is
not at hand,
put two broad strips of cotton cloth across the pan before
laying the fish in
it,
and when the
latter is
done
lift it
out
by means of the cloth. Rub the sheet well with fat pork
to keep the fish from sticking to it, and also place pieces
FISH.
of the pork under the fish
of stuffing will be found
10
The
itself.
following varieties
satisfactory for filling fish for
baking.
CRACKER STUFFING.
One
cupful of cracker-crumVjs.
Two-thirds cupful of water or milk.
One
tea-spoonful of
salt.
One-quarter tea-spoonful of pepper.
One tea-spoonful of chopped parsley.

One tea-spoonful of chopped onion.
One table-spoonful of capers.
Two
One
Rub
table-spoonfuls of butter.
table-spoonful of lemon juice.
butter into the cracker-crumbs, add
the
and then stir

makes a crumbly stuffing.
seasoning,
in
the
water or milk.
all
the
This
STALE BREAD STUFFING.

One and
one-half cupful of grated bread-crumbs.
One-half cupful of milk.
One
One
One
table-spoonful of chopped onion.
tea-spoonful of
salt.
One-fourth tea-spoonful of pepper.
Add
in the
the seasoning
milk
than the
last.
and butter
This stuffing
crumbs, and beat

more commonly made
to the
is
last.
OYSTER STUFFING.
One
One
pint of oysters.
cupful of powdered cracker-crumbs.
One-half table-spoonful of chopped onion.
One
One
One
tea-spoonful of
salt.
tea-spoonful of
chopped
parsley.
102
CIiop
the
oysters
ingredients, mixing
Fish
and add
to
them the other
bake more evenly and may be more easily

every way, if placed upright in the pan
will
managed
fine,
well.
in
Each
instead of on their sides.
fish
may be propped up
with pared potatoes or a cut of stale bread placed on
each side. Fish, however, that are long and narrow may
be readily tied into the shape of the letter S, thus Having threaded a long needle with twine, tie the end of the
:
twine around the head of the fish, fastening it tightly;

then pass the needle through the center part of the body,
draw the string tight, and fasten it around the tail. Fish
thus tied will retain the shape after they are baked.
fish
that
is
to
be baked should be rubbed with
both outside and inside
salt,
then stufT and fasten the rent or
opening together wdth a skewer or with a needle and thread.

Rub soft butter all over the fish, dredge it thickly with
flour,
and
Now
pour
the
lay
on the top narrow strips of
in the
bottom,
pan
just
fat salt pork.
enough boiling water
and bake the
fish
in
hot
to
oven.
cover
Baste
every ten minutes with the gravy in the pan and a little
and lightly dredge at each basting with salt, 'pep-
butter,
When
done, remove the

on the serving dish.
Set the pan on top of the stove, add water to the
gravy until there is a full pint in the pan, and thicken
with one table-spoonful of flour wet to a paste with a
little water
then cook the gravy three minutes, season
to taste with salt and pepper, strain through a sieve and
If the sediment in the pan seems
pour it around the fish.
at all burnt, do not use it, but make instead a brown sauce,
per
and
skewer or
flour.
strings,
the
fish
and place the
is
fish
and pour
it
around the
fish.
(See " Sauces for Fish,")
PISH.
FISH,
to3
BAKED WITH TOMATOES.
When
placing the fish in the oven put in the bottom of

pan four table-spoonfuls of chopped tomatoes, either
fresh or canned; and baste the fish with them, adding
Care should be taken that the pan does
water as usual.
the
become dry, for

The gravy is made as
not
the tomatoes
will
soon stick to
directed above, but
if
by any
it.
acci-
dent the tomatoes have become scorched, serve a made

tomato sauce with the fish. (See " Sauces for Fish.")
This
is
a very delicious
way
baked haddock.
of serving
BAKED BLUE-FISH.
This
fish
baking.
It
is
one of the most satisfactory varieties
for
should be stuffed with a bread stuffing and
served with a cream sauce.
(See " Sauces for Fish.")
BAKED SHAD.
Open the shad only far enough to remove the roe, and
follow the directions given for " Baked Fish."
Serve the
roe on a small platter, giving a portion
with the
fish.
Roe
is
cooked
in
to
each person
different ways, three of
which are given below.
BAKED ROE.
Drop
boil
the roe gently into salted boiling water, and
a buttered tin plate.
and
Drain, and lay
twenty minutes, but not rapidly.
salt,
during "which
time
it
it
on
Dredge the roe
well with pepper

and lastly dredge
the oven thirty minutes,
spread soft butter over
plentifully with flour.
let
Bake
in
it,
baste frequently
with
salt,
pepper,
water and butter, always dredging with flour after each

basting.
^-^^
104
PATTERN COOK-BOOK.
FRIED ROE.
Cook
which
the roe
Drain,
minutes
ten
table-spoonful
a
roll
it
season with
ip
salt
in
boiling salted water to
beaten egg and then
and pepper, and
been
has
vinegar
of
in
added.
cracker-crumbs
fry until
brown
in
hot
fat.
SCALLOPED ROE.
Boil
as
for fried
roe,
for Fish.")
drain,
and break the roe up
a white sauce (See " Sauces
Make
lightly with a fork.
Sprinkle a layer of roe in a baking dish
half the yolk of an ^gg^ well beaten, dropping
it
add
over the
next sprinkle lightly with finely chopped

and pepper to taste and a few drops of
lemon juice, and then add a layer of the white sauce.
Repeat the layers of roe, egg, seasoning and sauce, cover
with bread-crumbs and bits of butter, and bake until
brown. If a large dish is required, use with the roe any
top of the roe
parsley
salt
cold flaked fish

of roe
left
from a former meal.
may be prepared
the
same
HALIBUT a
Four pounds
One
One
One
One
One
shad
Various kinds
roe.
la Creola.
of fish.
cupful of water.
pint of stewed tomatoes.
slice of onion.
Three
Two
as
cloves.
tea-spoonful of
salt.
Put the tomatoes,
water,
cloves
and onion on the
FISH.
Stove
in
them
Cook
bowl.
Pour into
of half
an inch, and lay the
down
it
boils,
fish in
the black skin can be easily taken
the depth
to
for a minute, black-
it
removing the
on
and add
ten minutes, and strain into a
deep plate boiling water
the butter and flour
sauce when
into the
the salt and pepper.
skin side
Mix
a stew-pan to boil.
together, stir
105
from the water
fish
off.
Wash
the fish in
and pepper and lay it on

the baking sheet in a dripping-pan
then pour half the
tomato sauce around the fish, and bake in a hot oven
cold water, season
with salt
forty-five minutes, basting three times with the
of the
tomato sauce.
remainder
Serve with the sauce remaining
in
the bottom of the pan poured around the dish.
CARBONADE OF HALIBUT OR WHITE
Any fish from which solid

may be used for a carbonade.
FISH.
slices of flesh
The two
can be cut
varieties
men.
tioned above are delicious prepared in this way.
Two pounds
Two eggs.
One
of
fish.
pint of dried bread-crumbs.
One
Two
of butter.
tea-spoonful of onion juice.
tea-spoonfuls of salt.
Cut the fish into pieces about three inches square and
one inch thick. Place the butter, salt, pepper and onion
juice in a deep plate on the back of the range, and melt
the butter
put
beat the eggs until light in another plate, and
part
pieces of fish
and
of
the
first
lastly in the
in
crumbs
in
a third plate.
Dip the
the melted butter, then in the egg
crumbs, and lay them
in a
dripping-pan
THE PATTERN
I06
C0OA^-BOOA\
been buttered on the bottom, sprhikling what

remains of the egg and butter over the carbonades.
Cook in a hot oven for twelve or fifteen minutes, and
that has
serve with HoUandaise, Tartare or maitre d'hotel sauce.

(See " Sauces for Fish. ")
RAKED SALT MACKEREL.
Wash
a salt mackerel well and soak
three quarts of cold water, laying
In the morning lay the
upward.
shallow baking
over
it
tin
it
fish
on
(not too large for the
pint of milk.
over night in
with the skin side
it
back
its
fish),
Bake twenty minutes
in a
and pour
in
a hot
oven, stirring into the milk at the end of fifteen minutes
and a sprinkrubbed together into a smooth paste.

Serve with the thickened milk poured around the fish.
a table-spoonful each of flour and butter,

ling of pepper, all
This makes a very palatable breakfast dish.
FRIED FISH.
Mackerel, salmon,
never be fried.
are fried whole.
and cut
any
or
blue-fish
oily
should
fish
Smelts, perch and other small pan fish
in slices
Cod, halibut,
an
iiich thick
etc., should be skinned

and two or three inches
Flounders and bass may be cut in fillets^ if

When fish has been kept near ice or is frozen,
it
should be warmed gently before being fried, that
which is frozen being laid in cold water to thaw other-
square.
desired.
wise
the
Enough
fish
fat
would
chill
the
fat
and become greasy.
should be used to cover the
fish nicely.
frying basket should be used for smelts.
Test the
before
of
using
it
by throwing
in
crumb
The
bread;
fat
if
FTSH.
bread browns
the
half
in
107
minute,
the
fat
hot
is
enough.
To
prepare
clean and dry them, season
fish for frying,
with salt and pepper and dredge with
flour
them
fine
beaten
into
cracker-crumbs.
repeat
the
and
^gg^
If this
then dip
or
brea.d
does not cover them completely,
Smelts
process.
in
roll
open and
not split
are
cleaned, but the entrails are squeezed out carefully, so

as
not
and then
the
bruise
to
The smelts
removed.
and the heads are not

washed as quickly as possible
fish
are
no attempt being made
dried,
to scale
them.
All fried fish should be thoroughly drained before being
Another way
served.
pepper and
salt
of preparing fish for frying is to
them and
them
roll
salted
in
corn
meal.
FRIED EELS.
Skin the eels
(if
this
has not already been done by the
fishmonger), cut them into four-inch lengths, and season
with salt and pepper.
meal, and
Then
them
roll
in
salted corn
fry.
BROILED FISH.
Shad, white
many
fish,
young cod, haddock and
blue-fish,
other kinds of fish are preferred by
dry
fish
broiling.
should
be dipped
In broiling whole
entire length,
wash quickly
fish, like
in
many
broiled.
melted butter before
in
water,
shad, split
and
them the
Rub
dry.
the
bars of a double wire broiler with butter, and place the

fish in
over
it.
Dredge with
salt,
a clear but not fierce
being turned toward the
pepper and
fire,
fire
flour,
and place
the inside of
first.
Watch
it
the fish
carefully,
I08
and turn frequently. On taking the broiler from the fire

it rest upon a dish, loosen the fish from the wires on
both sides by slipping a knife between the fish and the
let
wires
up,
then raise the broiler with the skin side of the fish
and
over the
upon the
fish
warm
Place a
broiler,
side, leav-
down
platter upside
and turn
broiler, fish
and
Lift the broiler, leaving the fish
platter over together.

in the
on the under
fold the broiler together
ing the fish on top.
Serve with butter, squeezing
center of the platter.
few drops of lemon-juice over the fish, if desired.

Shad is sometimes served with a cream or Bechamel
sauce.
OTHER MODES OF DRESSING
FISH.
SALT CODFISH IN CREAM.
One and a-half pint

One pint of milk.
One egg.
of fish.
Two
One
table-spoonful of flour or corn-starch.
One-third tea-spoonful of pepper.
Wash
the fish, tear
it
into bits,
soak over night.
cold water, let
it
off the water,
and place the
fish
and covering
it
with
In the morning pour
on the
fire in
pan, adding enough fresh cold water to cover
a frying-
it.
When
the water reaches the boiling point, draw the pan back
where
it
will
keep hot
which time the
fish
boiling hardens salt
too slow.
fish,
Drain the
boiler with the milk
for fifteen
or
preferred, the milk
Rapid
so the cooking can scarcely be
fish well,
can be poured over the

is
minutes, at the end of
should be cooked sufficiently.
if
and place
it
in
a double
great care be taken, the milk
fish in
the pan.
must be
If the latter
mode
stirred incessantly, or
it
FISH.
When
scorch.
will
the milk
109
boiling heat,
at
is
stir
in
rubbed together or if cornshould be first wet with a little cold
the flour
and
starch
is
used,
milk.
Cook
slowly for five minutes, season with pepper
little
salt, if
and
butter, well
it
from the heat,
needed, and, drawing the

in
stir
and serve on a hot
of
salt
whole stand two min-
Let the
platter,
FISH
Cut a pound
away
fish
the beaten egg thinned with one
table-spoonful of milk.
utes,
CHOWDER,
pork into
hot water for five minutes.
strips,
Place
and soak
layer
of
it
in
pork
in
the bottom of a large tin pail.
Cut four pounds of seabass or cod into pieces two inches square, and lay enough
of the fish upon the pork to cover it.
Follow with a
layer of raw sliced potatoes, then a thin layer of chopped
onion, a little parsley, summer savory or any herb of that
sort
and salt and pepper lightly. Next add a layer of
Boston crackers or pilot or sea biscuits, broken rather fine.
;
Then begin again with a layer

same order until all the fish
on top.
of pork,
and repeat
used, having
is
Pour over the whole enough water
in the
crackers
to cover
it,
place the cover on the pail, and set the latter in a large
kettle
of
boiling
hours, or less
and serve with
water.
Let
it
simmer slowly three
the fish and potatoes are already cooked,
if
slices of
lemon.
CODFISH BALLS.
One
One
One
Two
quart of raw sliced potatoes.

large cupful of salt
fish.
egg.
table-spoonfuls of cream or milk,
One
Salt
and pepper
to taste.
10
the bones from the fish, shredding the latter

and slowly boil the fish and the sliced potatoes
Pick
all
finely;
together in plenty of water, until the potatoes are
soft.
and beat until fine and light; then

Mash
add the seasoning, butter and milk, and the ^gg well
both together,
mixing
beaten,
thoroughly
all
with a
Have
spoon.
plenty of very hot fat in the frying-pan, and into
Do
the mixture, a table-spoonful at a time.
it
drop
not use the
hands to form the cakes into balls, as is sometimes done,

and do not flour the cakes. Made in 'this way they
in fact, cooks
will be found very delicate and light
;
who have
old
way
method
tried this
will
never return to
the
making.
of
SALT MACKEREL.
Clean the
and the
lay
it
fish
by scraping
thin black
off
any rusty-looking part

the inside, and
membrane found on
over night in plenty of cold water, with the skin

In the morning place the fish in a frying-pan
side up.
on the
boiling
fire,
cover with fresh water, and slowly heat to the
point.
Drain
fresh water to cook the
this
off
fish,
and
water, add
just
enough
boil slowly until tender.
Lift the mackerel out carefully (a pancake shovel v\îll be

found most convenient for such work), and place it on
the serving dish in the oven to keep hot while the gravy
is
being prepared.
the water
left in
fish, until
there
This
is
made
as follows
drain
off
the frying-pan after the removal of the

is
a half-pint remaining, and pour into
the pan a pint of milk.
When
the liquid boils, add three
table-spoonfuls of flour stirred to a paste with two table-
spoonfuls of butter, and seasoned with salt and pepper.
Let the gravy boil slowly three or four minutes, stirring
FISH.
constantly; then pour
over the mackerel.
it
This sauce
should not be lumpy, but smooth as cream.
cooked
in
this
1 I
Mackerel
way makes a very acceptable breakfast
dish.
CANNED SALMON.
The
California canned salmon
is
successes achieved by the canner's
one of the greatest
art.
By always keep-
ing a few cans of this fish in the house, the housewife will
be able
at a
moment's notice
to prepare
One can
dish for breakfast or luncheon.
be sufficient for six persons.
an appetizing
of
salmon
will
Place the salmon in a small
and pour enough milk over the fish to nearly

Cover the frying-pan, and let its contents simmer slowly, being careful to keep the milk just at the bub-
frying-pan,
cover
it.
bling point.
Now
thicken the milk with a table-spoonful
of corn-starch wet with a
little
cold milk, adding a small
quantity at a time to the boiling milk, so the latter will
not
become too
thick.
Often
all
the corn-starch will not
be needed, the quantity, of course, depending on the
amount
with
salt,
make
fish
but enough thickening
the milk like cream.
Season
pepper and butter, and serve on a hot
This preparation
bread,
on the
of milk used
should be added to
platter.
sometimes served on nicely toasted
is
making a very
attractive-looking dish.
TO COOK frogs' legs.
The hind legs of frogs are the only part used

They are usually sold ready for cooking, but
for food.
in
some
places they are to be purchased just as taken from the

frogs.
In this case strip
tearing the tender flesh,
off
the skin carefully to avoid
wash the
legs in cold water,
and
1 1
Season with
dry them well on a towel or napkin.
pepper and lemon
For
juice.
up one egg, and season
it
with salt and pepper
cracker-crumbs, plunge them into boiling

minutes.
They can be sauteed in a

when cooked with
fat,
dip the
and
fine
fry for
frying-pan, but
are not then so nice as
plenty of
fat.
you have one.

breakfast or luncheon, and for
Use the wire frying-basket

Frogs' legs are served for
bread-crumbs or
legs into the ^^g, then into dried
five
salt,
thoroughly beat
six legs,
for them,
if
the latter they are accompanied by Tartar sauce.
"Sauces
(See
for Fish.")
FISH REMNANTS.
The "left-over " portions of cold

may be used in many ways. The
boiled or baked fish

fish
should be freed
from skin and bones and flaked.
CUSK a
One
One
la Creme.
pint of cold, flaked fish.

pint of milk.
Two
eggs (yolks only).
One
One
small slice of onion.

Two
table-spoonfuls of flour.
One bay-leaf.
One sprig of parsley.
One blade of mace.
A
Place
the
little salt
milk,
together on the
mace, onion,
in
fire
pail set in a kettle of
flour
together,
boiled,
and
stir
cook
and pepper.
hot water.
them
three
and bay-leaf
parsley
double boiler, or
into
the
minutes.
Rub
a tin
in
the butter
milk when
Add
the
it
and
has
beaten
FISH.
boil
been thinned with a table-spoonful of

fire and
yolks, which have
cold milk
one minute, remove from the
and pepper to taste. Arrange a layer

bottom of a baking dish, then a layer
of fish, next a layer of sauce, and so on until all the
sauce and fish have been used, placing a layer of sauce
on top. Sprinkle the top with bread-crumbs and tiny dots
Serve in
of butter, and bake in a hot oven until brown.
the dish in which it was baked.
strain,
adding
salt
of this sauce in the
FISH a la Reine.
One
pint of cold flaked
fish.
One-half pint of milk or cream.

One table-spoonful of chopped
One egg (yolk only).
Three chopped mushrooms,
Put the butter

the
flour;
oughly.
if
parsley.
you have them.
in the frying-pan,
and when
then gradually add the
As soon
milk,
it
melts add
stirring
thor-
as the milk boils turn in the fish, mush-
rooms, salt and pepper, and cook the wdiole very slowly
thoroughly heated. Beat the yolk of egg

add a table-spoonful of milk to thin it, and add
the parsley and ^^^ to the fish, stirring the mixture well
until the fish is
lightly,
together for a minute,
when
it is
ready to serve.
FISH CROQUETTES.
One
One
One
pint of cold, flaked fish.

pint of hot
mashed
potatoes.
One-half cupful of hot milk-
14
One
egg, well beaten.
One
tea-spoonful of salt.
One-half tea-spoonful of chopped parsley.
Mix the
fish
with the potatoes, and afterward add
all
the other ingredients, putting the butter into the hot potatoes to melt.
When
and
cold,
roll
Mix
all
shape into
in
thoroughly, and set away to cool.
them
balls, dip
into beaten
egg,
cracker-crumbs or fine bread-crumbs.
before serving time, place
croquettes
the
basket, and plunge them in boiling
fat.
minutes, drain well, and serve at once.

are wanted for breakfast,
may be done
all
in
Cook
If the
Just
frying
for
two
croquettes
the work, except the frying,
the previous day.
FISH Rechauffe.
One
pint of cold fish.
(See " Sauces for Fish.")
One-half pint of egg sauce.
One
One
Salt
and pepper to
quart of mashed potatoes.
taste.
Place one-half of the potato
season
in
baking dish
the fish well with salt and pepper, lay
the potato, add the
sauce to the top of
then
upon
the fish, and
it
spread the other half of the potato on top of the mass.
Cover the potato with a
thin
layer of butter,
for twenty minutes in a hot oven.
The sauce
is
and bake
very sim-
ple.
SPICED MACKEREL.
When
than
dish
cooking
enough
may be
for
salt
mackerel,
immediate
arranged.
it
is
well to prepare
more
use, so that this really fine
By some
this is called
" Salma-
FISH.
gundi," on account of the mixture of spices used.

the mackerel, and, having soaked
Clean
over night in cold
it
water with the inside down, drain, and boil slowly until
Then
tender in fresh water.
and place
it
in a
fish into four
lift
the fish out, drain well,
rather deep dish.
pieces after
it
is
It
is
best to cut the
cooked, as
can thus be
it
more easily managed. For a mackerel weighing one

pound make the following pickle and pour it over the fish
Allow
boiling hot.
One
Two
One
One
One
pint of vinegar.
bay-leaves.
table-spoonful of prepared spices.
tea-spoonful of whole mustard.

tea-spoonful of
salt.
One-half tea-spoonful of pepper.
One
slice of onion.
Place the spices
and
let
flavors.
ing
it
in
the vinegar on the
The
while the vinegar steams.
The prepared
serve in a day.
any
cured at
allspice,
cover tightly
fire,
them steep slowly for an hour, to draw out the

Strain, and pour the liquid over the fish, cover-
grocer's,
fish will
spices,
be ready to
which may be pro-
consist of a mixture of
cloves,
cinnamon and mustard.
SHELL-FISH.
OYSTERS.
The breeding season

of
May,
at
for oysters begins
which time they become
soft
about the
first
and milky and do
not return to their firm condition again until the weather

is
cold.
and
Canned
oysters, however, are
are often a blessing to the invalid
good
on
at
any time
this
account,
1 1
since they
may always be
upon
relied
to furnish a tempt-
ing dish.
Oysters are differently sold in different places, some

selling by measure only, while others sell both
by measure and count.
When they are sold by the
dealers
dozen,
they
"Counts"
the
largest
and are suitable
for frying,
they are, of course, the most expensive

" Selects " rank next to " counts " and in some
broiling,
kind.
generally divided into several grades.
are
are
etc.
" Straights " are oysters

markets are called " culls."
taken as they come, the large with the small.
Oysters are very dainty food and require careful hand-
The seasoning used should be of the most delicate

and the oysters should never be cooked after they
have become plump and the edges curl. Too much cooking makes them hard and indigestible and ruins their
ling.
kind,
flavor entirely.
OYSTERS, RAW.
Raw
oysters
are served either on
oyster plates or in a block of ice.

five or six oysters
and
half-shell,
to
on
each person
and also pass

graham bread.
a quarter of a lemon,
thin slices of delicately buttered

Little
the
Allow
brown
or
neck clams take the place of oysters during the
hot weather and are similarly served.
OYSTERS ON
There
is
ICE.
very attractive way of serving raw oysters.
Select a rectangular piece of clear ice, with smooth, regular surfaces.

in
With a hot brick or
flat-iron
the ice large enough to hold the oysters.
water from the melted
ice,
melt a cavity
Pour out the

wash out the cavity and dry it,
F/SH.
and put
'
117
which should be well drained
in the oysters,
in
Place a thick napkin on a platter, set the ice
colander.
and garnish the dish with parsley and sliced

bed of smilax or parsley is sometimes made
about and upon the napkin to conceal it, the lemon being
placed on this green bed. The ice is often chipped
upon
this,
lemon.
roughly to resemble a rock.
OYSTER SOUP.
This
will
be found
among
the soups.
OYSTERS, FRIED.
in a colander and season with
and pepper. Have ready a pint and a-half of dried
bread'Crumbs (see index for method of preparing bread for
crumbing), and slightly salt and pepper them. This quantity of crumbs will " bread " fifty oysters, which number
will be ample for six persons.
Thoroughly beat three
eggs.
Place a few crumbs on a plate, and roll the oysters in them, adding crumbs as needed, until all the oys-
Drain the oysters well
salt
ters
have been treated
to the
they are crumbed on
sprinkled with crumbs.

egg, one at a time,
and
crumbs.
Lay
baking board
Dip the oysters

roll
the oysters as
that
has been
into the beaten
each, as soon as dipped, in
Do
not pile them one upon

and let them stand at least an hour before frying, if you would have them in perfection.
Place a layer
of oysters in a frying-basket and plunge them into
boiling fat that is so hot that blue smoke rises from the
center.
Cook about a minute and a-half, and drain on
soft brown paper.
Oysters fried in this manner are
brown, tender, crisp and plump.
the bread-crumbs
another
again.
OYSTERS, SAUTEED.
Drain the oysters well, season with salt and pepper,

Place
roll them in fine bread or cracker crumbs.
and
may be used if the differwhen it becomes very
clear fat in a frying-pan (butler
ence
hot
pan.
drop
in
When
fully to
is
not an object), and
in cost is
enough oysters
one side
is
brown the other
to
cover the bottom of the
browned, turn the oysters care-
The
side.
iron pancake griddle
often used for this purpose, as in this
may be cooked
at
way many
Serve very hot on
one time.
oysters
toast.
OYSTERS FRICASSEED
Twenty-five large oysters.
One
One
One

large table-spoonful of flour.
large table-spoonful of
chopped
parsley.
One-half pint of milk.
Two
Salt
eggs (yolks only).
and pepper
to taste.
own
liquor, and drain.

Place
and when it has melted, add
Now pour in the
the flour, rubbing to a smooth paste.
then add the oysters, half a
milk, and stir it until it boils
cupful of the liquor and the salt and pepper, 'and stir
At this point remove the
again until the liquid boils.
pan from the fire, stir in the eggs, well beaten, and also
the parsley, and serve at once.
Boil the oysters in their
the butter in a frying-pan,
OYSTERS ON TOAST.
One
One
One
pint of oysters.
FISH.
119
own liquor, and when boiling,

add the butter and flour rubbed to a cream,
and season with salt and pepper then let the whole
cook about two minutes, to make certain the flour is
Have ready some nicely toasted bread and if
done.
the oysters do not seem rich in liquor, wet the edges of the
toast carefully with a little salted water, pouring it on
Heat
the oysters in their
skim them
much then turn

Should there be plenty of
with a tea-spoon so as not to add too

the oysters over the toast.
liquor to moisten the toast properly, the water, of course,
need not be used.
This
is
a particularly delicate and
appetizing dish for an invalid or a convalescent.

prefer the liquor without thickening,
and the
Many
flour is then
omitted, with quite as good results.
OYSTERS BAKED IN THE SHELLS.
Use only
large oysters for
this purpose.
Wash
the
and scrub them with a brush then place them in a

baking pan, with the round sides down to hold the juice,
and bake in a hot oven until the shells open. Remove
the upper shells, season each oyster (which should be
slightly loosened from the lower shell) with butter, salt
shells
and pepper, and serve at once in the shells. Oysters

baked in this way are sometimes removed from the shells
and served in a hot dish. There is no way of cooking the
oyster in which the natural flavor is so fully developed.
Another method of baking oysters in the shell is as follows Open the oysters, and season them highly with
butter, salt and pepper and a drop of Worcestershire
sauce or a little catsup, and bake a few minutes in a very
hot oven. Gentlemen who are fond of condiments gen:
erally prefer oysters roasted in this way.
120
OYSTERS, BROILED.
Use the
oyster-broiler for
this
(See " Kitchen
work.
Only the largest oysters are suitable
Utensils.")
for broil-
Drain the oysters, season with salt and pepper, dip

them one by one in melted butter, and roll them in flour.
Then lay them on the broiler, and cook over clear
ing.
These are served

may be used
coals until they turn a delicate brown.
on
Fine cracker-crumbs
slices of thin toast.
instead of flour,
preferred.
if
OYSTERS, SCALLOPED.
in
Drain the oysters, and place a generous layer of them

a baking dish, seasoning with salt and pepper and
dots
of
butter,
half
table-spoonful
of
butter
being
Spread a thick layer of- cracker-crumbs

over the oysters, and repeat the layers of oysters, seasoning and crumbs until all the oysters have been used,
placing a layer of cracker-crumbs at the top and sprinkling them lightly with salt, pepper and dots of butter.
none too much.
Add an equal quantity of milk to the

mix well
is, as much milk as liquor
oyster liquor
together,
the liquid over the oysters, etc., helping
bottom
of
at least
as possible.
and serve
in the
Bake twenty minutes, not too

There should be
baking-dish.
a tea-cupful of the liquid to a quart baking-dishand if there is not half a tea-cupful of the
add enough more milk to make up the difference.
ful of oysters
liquor,
through to the.
the dish at the sides, but disturbing the oys-
ters as little
rapidly,
it
that
and pour
Oysters are often scalloped in their shells, using three

oysters to each shell
are used, which
is
or individual silver scallop dishes
the daintiest
way
of serving.
FISH.
OYSTER CHOWDER.
One
quart of oysters.
Six potatoes.
One and
Three
a-half pint of milk.
pilotôr sea biscuits.
One
One
One
Salt
and pepper
onion.
to taste.
Drain the oysters, and run each through the fingers to

Strain the liquor through
particles of shell.
remove any
Thinly
a fine wire sieve.
and
Wet
boil
them very gently
slice
the potatoes and onion,
in the oyster liquor until tender.
and
it
into the
scalding milk (which should have been heated by
itself in
the flour in
little
of the milk,
stir
and pepper.
Cook about a minute, put in the oysters, and boil two
Then turn into the milk the potatoes and
minutes.
onion, and the liquor in which they have been boiled.
a double boiler), adding also the butter, salt
Place the crackers or sea biscuits in the tureen, pour the
chowder over them, and serve
at once.
CLAMS.
"
There are two varieties of this shell-fish, the " long

clam, which has a thin shell, and the " round " clam, the
" Little-neck " clams are the tiny,shell of which is thick.
" round " variety.
" Long " clams are boiled or baked in
They
the oven, and the tough mouth end is not eaten.
also
make very
delicate fritters.
CLAM FRITTERS.
Wash
the clams well, using a thin, narrow brush
to
122
bring out
pan.
all
the sand
When
the
and place them
shells
open, take
keeping
it
To
separate.
the
have accumulated
strain the liquor that will
oven
in the
out
in a
meat,
and
the
pan,
in
a pint of meat allow
Three eggs.
One-half tea-spoonful of
salt.
One-fourth tea-spoonful of pepper.
Two
Two
tea-spoonfuls of baking powder.
cupfuls of liquor, or add milk to
make
that amount.
Flour to thicken.
This
may be
is
sufficient for a large quantity of fritters.
They
by dropping the mixture, a spoonful at a

time, in hot fat, like fried cakes
or they may be cooked
very satisfactorily on a pan-cake griddle.
The former
fried
way, however,
is
generally preferred.
CLAMS, BAKED IN THE OVEN.
Round clams
are
more
variety, but the thin-shelled
dish
when dressed
in this
baked than the long

by no means a poor
When round clams are
often
clam
way.
is
to be baked, those of medium-size are best, although the
small ones
are
still
very luscious
cooked
in
this
way.
They should be scrubbed well and placed in a baking

pan, and when the shells open they have cooked sufficiently.
Serve on a platter just as they come from the
oven, covering with a napkin to keep them hot
CLAM CHOWDER.
Many
so-called
chowders are nothing more nor less

This chowder
it.
than soup with potatoes and onion in

is
of quite, another ki.nd, being served
on a
platter in-
X
FISH.
Stead of in a soup
nowadays; and
it
tureen,
is
as
eaten with
clams are the kind used for
many
a
"
fork.
this purpose,
be opened and chopped rather
tom
123
finely.
chowders
"
are
Large, round
and they should
Put into the bot-
and then add a

chopped clam's. Place on this a layer of thinly
sliced raw potatoes, and next a layer of such vegetables
celery, tomatoes, sliced onion, parsley,
as may be liked
etc., with a few slices of lemon and pepper sprinkled
over all. Then add a layer of broken Boston crackers or
Begin again with the pork, and follow it up
pilot biscuit.
with clams, potatoes, seasoning and crackers, until all the
clams prepared are utilized. Pour the clam juice over
all, adding a little water to moisten the whole chowder.
Place the cover on the pail, put the pail in a kettle of
boiling water, and boil three hours.
Jf only a small
quantity of chowder is desired, the double boiler may be
of a tin pail small pieces of salt pork,
layer of
used for the cooking.
cooked by
If the potatoes are not sufficiently
this time, the
chowder may be turned
into a
must be stirred constantly to keep

it
from burning. It is seldom necessary, however, to
turn it out.
Remove the pail at the end of the first hour
kettle to finish, but
it
see if there is moisture enough to cook all well, and

add a little water if necessary. The chowder need not
be stirred at all while cooking, unless it has to be turned
into a kettle.
Sortietimes one is unfortunate in selecting
to
clams, for
tender.
if
they are too salt the potatoes will not cook
This seldom occurs, however.

CLAMS, ROASTED.
Round clams
directly
are cooked in this way, by placing them

upon the coals when the shells open, the clams
;
24
cooked enough. Take them from the coals with a

and send to the table the same as baked
clams.
Season when eating with butter, salt and pepper,
and a taste of Worcestershire sauce.
are
pair of tongs,
CLAM SOUP.
This
be found among the soups.
will
LOBSTERS.
If possible, always boil lobsters at
home.
If a lobster
cooked when purchased, see that the tail is stiff and

elastic, so that when it is bent out it springs quickly back
Choose the
otherwise the lobster was dead when boiled.
is
small lobster that
Those with hard,

found
lobster
is
many
convenient
proportion to
in
size.
its
thin-shelled
lobster
is vyatery.
preferred for eatuig, and the female
The female has a broad

Canned lobster
and soups.
for sauces
not so
The
of meat.
full
The male
heavy
is
solid shells streaked with black will be
tail
and
is
very
claws as the male.
in case of
emergency
for
making
salad.
TO BOIL A LOBSTER.
Fill
a kettle nearly full of boiling water, and add a large
spoonful
of
Wind
salt.
a string around the lobster to
secure the claws to the body, and plunge
into the kettle.

half
an hour;
it
head
first
medium-sized lobster should boil
large
much cooking toughens
one
in
forty-five minutes.
in
Too
the meat.
TO OPEN A LOBSTER.
Let the lobster cool after boiling, and wipe the
perfectly dry.
Break
off all
the claws,
shell
and separate the
FISH.
tail
from the body and the body from
the stomach or " lady," as
leaving
shell,
its
The
called, in the shell.
found directly under the head.

which may be knovi^n by its greenish
"lady"
liver,
is
it
is
25
Save
the
color,
and
coral, which is used in

sauces and salad.
body through the center, and pick the meat from
the cells, cutting the under side of the tail shell open
also, and taking out the meat in one solid piece.
Split
this piece open, and there will be uncovered a little vein
also
the
Split the
running
its
This
entire length.
and must be removed.
It is
being black, red or even white
Break
the intestinal canal
is
not always the same color,

;
but
it
is
not
joints, as they are liable to
drop
are too woolly to be palatable.
off
The
intestines are the parts not eaten.
with the meat and

gills,
stomach and
When
the shells of
down
the large claws are thin, cut off a strip
edge, and remove the meat whole
the sharp
as the
The claws should never be pounded

meat
is
may be
or the shell
broken, when too thick to be cut, by hammering

edge.
to eat.
fit
before picking the meat from the
off all the gills
thus crushed and often
filled
it
in the
on the
middle,
with pieces of
shell.
TO SERVE LOBSTER PLAIN.

Arrange the meat
with
the
a dish,
and garnish
small claws, sprigs of parsley or
hard-boiled
in the center
o'^
Each person at
and vinegar or oil.
eggs cut into quarters.

suit with pepper, salt
table seasons to
LOBSTER CHOPS.
.
These are
at
present a very fashionable dish, being
26
served at teas, luncheons and evening parties.
They
are
very dainty.
Two
Two
cupfuls of boiled lobster.
One
cupful of cream or milk.
eggs (yolks only).
Three table-spoonfuls of
One
flour.
One-eighth of a nutmeg.
Salt
Put the butter

the flour.
in
Cook
and pepper
to taste.
a stew-pan, and
when
it
bubbles,
stir in
this paste, slowly stirring all the time
then pour in the cream, and add the lobster, cut into
small dice.
and when
Stir until scalding hot,
slightly cooled, stir in
take from the
fire,
the yolks of the eggs,
nutmeg, and the salt and pepper.

and cook two minutes, stirring all
the time.
Butter a platter, and on it spread the mixture
half an inch deep.
When cold, form in the shape of
chops, pointed at one end roll the chops in beaten ^gg^
then in bread or cracker-crumbs, place them in the frying
basket and plunge them in boiling-hot fat until of a
The frying should not take longer
nice brown color.
Drain well, and stick the end of a
than three minutes.
Serve on
small claw in each chop to represent the bone.
well beaten, the grated
Return
to
the
fire
a napkin, placing the chops so they overlap each other,
and garnish with parsley.

LOBSTER FARCI. (STUFFED.)
Two
cupfuls of lobster meat.
Three hard-boiled eggs
(yolks).
One-fourth of a nutmeg, grated.
FISH.
One tabk-spoonful
One table-spoonful
of
127
chopped parsley.
of butter.
Two
table-spoonfuls of bread-crumbs.
One
Cut the lobster into small pieces. Two lobsters will be

Put the milk on to boil in the
required for this quantity.
boiler,, and when hot, stir into it the butter and

rubbed well together. Stir until smooth, and cook
then remove from the fire, and add the
three minutes
lobster, salt and pepper, and the yolks of
parsley,
crumbs,
double
flour,
Mix all well together. In

the eggs mashed very fine.
opening the lobster for the stuffing, be careful not to break
Wash them and wipe dry, and
the body or tail shells.
with a pair of scissors cut off the under part of the
shells,
using the
ends of the
tails of
tail shells to
both lobsters.
the
body
shell,
with the ends of
the tails out, thus forming a boat-shaped shell.

stuffing into this boat,
Put the
brush over the top with beaten egg,
and bake
sprinkle lightly with bread-crumbs,
oven for
tail
Join the large
in
a quick
fifteen minutes.
STEWED LOBSTER.
Cut the meat
milk enough
fine
to
and put
thicken to a cream with a
seasoning with
it
nearly cover
salt,
bread laid on a hot
little
in a
it
small frying-pan with
when
the
milk
boils,
corn starch wet with milk,
pepper and butter.
Serve on toasted
platter.
DEVILED LOBSTER.
This
is
made
fuls of finely
the same as deviled crab, using two cup.

chopped lobster where twêlve crabs are used
28
the
in
This
recipe.
will
require
Avo
small
lobsters.
Serve in the lobster shells.
CRABS.
These shell-fish are found near the coast of the Southand Middle states, and in Maryland special attenThey are generally
tion is paid to their propagation.
As they are
expensive and are sold alive or boiled.
ern
easily boiled,
it is
better not to trust to the fishmonger's
Like lobsters they should be heavy for their
boiling.
size.
SOFT-SHELL CRABS.
Crabs, as well as lobsters, shed their shells annually.
When
crabs are minus their shells they are
soft-shell
cures.
In three days after the old shell
one begins
crabs
always sold
is
lost the
as
epi-
new
harden, when the crab ceases to be the
to
choice tid-bit he
soft-shell
known
and are most highly esteemed by
crabs
wâs.
is
This
is
the reason the supply of
always short.
They
are,
of course,
alive.
TO CLEAN SOFT-SHELL CRABS.
To
if
prepare these crabs for cooking
the following directions are
will
not be
difficult,
carefully followed.
The
back of the crab is of a greenish color and is like thin,

Take
stiff rubber, and at each end it tapers to a point.
one of these points between the thumb and fore-finger of
the left hand, and, keeping the crab on its face all the
time, press the back with the second finger, bending the
There will thus be exposed
shell back about half-way.
a spongy substance which must be scraped or, if neces-
FISH.
sary, cut
of
Repeat the operation
away.
of the back.
The
" apron,"
which
is
at the
29
other point
a small, loose sort
running to a point in the middle of the under shell
tail,
and closely lapping
it,
should be pulled
Wash
off.
the
crabs in cold water, and drain well, wiping them gently

with a cloth.
They
are then ready for cooking.
FRIED SOFT-SHELL CRABS.
Dip the crabs

with a
little
salt
in
beaten egg that has been seasoned
and pepper, and
cracker crumbs, also seasoned
roll
them
with salt
in
bread or
and
pepper.
when necessary.
Place a cover over the pan when frying. The crabs
should fry slowly for twenty minutes, at least, and will be
of a deep-red shade when done.
Drain a moment on soft
brown paper, and serve hot.
Fry in a frying-pan
in hot butter, turning
BAKED SOFT-SHELL CRABS.

Season the crabs with
melted butter, and
cracker crumbs.
and pepper, dip them
salt
Put them in a baking-pan, and bake
a very hot oven for ten or twelve minutes.

to a platter, place the
the range, and add a
spoonful of flour wet to a smooth paste.
has boiled a minute, season with salt
pour
it
lumpy.
When
in
tender,
pan they were baked

little water and a
remove
top
of
in
sprinkle thickly with dry bread or
in
on
table-
When the gravy

and pepper and
around the crabs. Strain the gravy, if at all

This is a very delicious way of cooking these
delicate shell-fish.
HARD-SHELL CRABS.
Plunge the crabs into boiling water, and cook
fifteen
30
minutes
then remove the outside shells and the shaggy
Rinse
substance.
and arrange on a
in hot water,
platter.
are to be eaten from the shell.
They
DEVILED CRAB.
This has become a very fashionable dish.
at
almost
teas,
all
used for
shell crabs are
and
receptions
Twelve heavy
It is
served
Only hard-
parties.
this dish.
crabs.
One-half pint of cream.
One
One table-spoonful
One table-spoonful
of butter.
of
of
chopped parsley.
lemon juice.
One-quarter of a nutmeg, grated.
One tea-spoonful of mustard.

One and a-half pint of grated bread-crumbs.
One-quarter of a tea-spoonful of pepper.
Two
tea-spoonfuls of
salt.
Boil the crabs for thirty minutes.

off
claws and separate
the
the
spongy fingers and the stomach, which
Heat
shells.
mix the
removing
the
found under the
all the meat,

and wash and wipe the
cream in a small saucepan thoroughly
and mustard and two table-spoonfuls of the
flour
and
the
stir
the mixture into the boiling cream.
two minutes, remove from
meat and seasoning.

the crab-shells.
Mix
Cook
the
well,
fire,
Boil
and add the crab
and put the mixture
in
Sprinkle with the crumbs, and place the
remainder of the butter, cut

crumbs.
first
is
Pick out
head.
butter,
Drain them, break
shells,
in a
in
small pieces, on top of the
hot oven until the crumbs are brown,
placing the grate of the oven under the pan, so the
FISH.
131
heat will not be too great at the bottom.

of parsley, arranging the claws
CRAW
on
Serve on a bed
it.
FISH.
These resemble the lobster and are found in most of

They are boiled and served the
same as crabs, or used as a garnish for boiled fish.
our brooks and rivers.
SHRIMPS.
Shrimps belong
smallest of that
to the
ilk.
lobster species, being the very
They
are of two kinds, the
gulf
shrimps or prawns being the larger.
Shrimps are sold by

some places are vended already cooked.
the quart, and in
They
are served the same as crabs,

and are also used as a garnish.
in
salads and sauces,
SCALLOPS.
These
shell-fish
The muscle which
have
round,
deeply grooved
unites the shells
is
shells.
the only part used
for food.
Scallops have a sweet flavor and are in season
during the
fall
latter
and winter.
way being much
the
They are stewed or

more satisfactory.
fried, the
FRIED SCALLOPS.
Wash
Season
the
the
fine
scallops
fry in hot
scallops, drain
in
fat.
rolled in flour
them and dry thoroughly.
cracker-crumbs with
salt
and pepper, dip
beaten ^gg, then in the crumbs, and

Or they may be simply seasoned and
and then
fried.
MUSSELS.
They
'^^pen
For stewing,
meat allow
are fried like oysters or are stewed.
the mussels, and to a quart of
132
Two
tables-poonfuls of
One
l)uLter.
Six whole pepper-corns.
One-half cupful of cream.
Two
Salt
eggs (yolks only).
and pepper
Stew the mussels
five
to taste.
minutes
in their
own
liquor,
and
then add the flour rubbed well into the butter, and the
Stew ten minutes, and pour
pepper-corns.
Set back on the range, and
cream.
in the
stir in
heated
the yolks of
the eggs, which will have been thinned with a table-spoonful of
Season with
water or milk.
salt
and pepper, and
serve.
TERRAPIN.
This
served at
is
many
fashionable dinners and late
Terrapins belong to the turtle family and are
suppers.
found from Rhode Island to the Gulf of Mexico. They

vary considerably in size and quality in different localities.
The
finest in winter are very expensive,
costing from twenty-five to
fifty
sometimes
dollars a dozen in the
Northern markets, although they are often to be had for

In the South they are comparatively
one-fourth that cost.
cheap and are larger than those found
There are two ways of
killing terrapin.
in
the North.
In the North,
if
same as a lobster;
but in the South the head is cut off and the terrapin
placed in cold water for half an hour, to draw out the
the terrapin
blood,
after
varies
with
cook
in
is
small,
which
the age
it
it
is
is
boiled the
boiled.
The
of the terrapin.
time of boiling
If young,
it
will
half an hour, but old ones require to boil fully
two hours before they are tender.
FISH.
133
COOKING AND CLEANING TERRAPIN.

If the large
Southern variety
is
used, cut off the head
and let the terrapin lie in cold water half an hour, then
drop it into boiling water and cook for ten minutes.
Pour off the water, and cover the terrapin with cold water,
then
letting it stand until cool enough to handle easily
black
skin
rub
the
nails
and
towel
with
a
take it up, and
;
from the
Wash
legs.
the terrapin carefully, place
it
in a
stew-pan with enough boiling water to cover, and cook

until the flesh
the legs
is
tender, which will be
Remove from
shell will separate easily.
after
it
has cooled a
with the head
under
when
the joints of
can be broken with a slight pressure, and the
shell.
little,
the water, and
place the terrapin on
its
back,
away from you, and loosen and remove the

The liver, gall, bladder and sand-bag will
be found near the head end, the gall being attached to

Take out the gall as you.
the left side of the liver.
would that of a chicken, being very careful not to break

If such an accident occur, the entire terrapin will be
it.
ruined, so there should be extra care at this point of the
work. All that remains is used for food. Take out the
eggs, if there are any, remove the slight membrane that
Cut all
is around them, and drop them into cold water.
the meat very fine (the intestines finer than any part),
and save any water that may

terrapin
ways.
is
It is
collect in the shells.
now ready to use in

most commonly served
stewed.
STEWED TERRAPIN.
Two
terrapins.
One
pint of cream.
of butter.
The
stew or in other
34
One-half pint of sherry or Maderia.
One-half cupful of water.

Six eggs (yolks).
Two
One-fifth of a tea-spoonful of pepper.
One-tenth of a tea-spoonful of mace.
One-tenth of a tea-spoonful of allspice.

One-half of a lemon.
Put the finely cut terrapin
in a
stew-pan with the water
and butter, the juices that have collected in the shells

and the salt, pepper and spices, and let all simmer
minutes.
gently for fifteen
Boil
the
six
eggs
fifteen
remove the yolks, mash them very fine, and

Add this mixture to
gradually mix the cream with them.
the stew, and also the sherry, the eggs of the terrapin,
and the lemon thinly sliced. Let the stew stand where it
will become well heated, but do not let it boil, or the
minutes,
cream
Serve while hot.
will break.
Silver-plated saucepans holding
of
terrapin, the
and a
half a pint each are
One kind
used for serving this rare dish.
is
in the
shape
other round, v/ith a straight handle
tightly fitting cover.
SAUCES FOR
FISH.
The French undoubtedly understand the making of

sauces better than any other nation. The English make
a drawn-butter sauce and use it as a foundation for many
kinds.
By
the
addition
pickle, lobster, oysters, etc.,
of
and the other kinds of sauces.

is
simple, yet
taste
is
capers,
shrimps,
chopped
one has caper, shrimp, lobster
The drawn-butter sauce
often improperly made, being insipid in
and lumpy and unappetizing in appearance through

The French white sauce differs
msufficient cooking.
from that of the English, since
niateriail}'
it
made
is
with
strong white stock prepared from veal or chicken, or both,
and with some vegetables' for a
One
basis.
shrinks from
using a receipt for sauce that requires stock
and man)-
simple receipts are here given which do not call for thai
as an ingredient.
In thickening sauces,
it
be remembered that
should
butter and flour should be well cooked together before

the liquid is added, to prevent the flour from tasting
uncooked; and the butter should be, very hot before the
flour is added to it.
In butter sauces, however, only
enough butter should be used at first to cook the flour,
and added
the remainder being cut in pieces
sauce
is
taken from the
after the
In this wây the flavor
fire.
is
preserved.
mistake that
cooked together,
frequently
is
of any sauce that

is
made
in
the preparation
thickened with butter and flour
is
that the liquid
added
is
to the thick-
ening before the flour and butter have at
The stew-pan
in
which the butter and
cooled.
cooked
the range and the
should be drawn to a cool part of

mixture stirred until
all
flour are
partially cooled before putting in
the liquid, which should be cold and be added gradually.
The length of time for

be remembered that if
a sauce to cook varies.

the sauce
is
ten minutes, the butter will separate
where
If
can be skimmed
it
cooked
rate.
less
off
It
must
boiled longer than
and come
to the top,
this leaves a clear sauce.
than this time the butter does not sepa-
Long cooking makes
the sauce greasy, unless
it
be continued long enough to make the separation of oil

and ingredients complete. In common sauces the quick
method
is
generally preferred,
and
if
by mistake the
136
sauce becomes
the
may be added and

when it will be
cold water
oily, a little
sauce stirred until
begins
it
to boil,
found perfectly smooth and satisfactory.
DRAWN-BUTTER SAUCE.
One-half cupful of butter (scant).
One
pint of boiling water.
Two
salt.
Put half the butter into the stew-pan, and when it

sprinkle in the flour, and stir well for two
bubbles,
Draw back on
minutes.
the range, and
cooled add the boihng water, a

the time until the liquid
is
sauce boil up once, stirring
thick
it
before using.
preferred
slightly
and smooth.
slightly
all
Let the
then put back
of the butter, cut in pieces,
When
if it
is
carefully
made
this
not entirely smooth,
Drawn-butter sauce
acid, in
when
a time, stirring
constantly
it
and add the remainder

and also the salt and pepper.
sauce will be like cream but
again,
strain
little at
is
sometimes
which case a few drops of
strong vinegar or of lemon juice are added just before
BROWN SAUCE.
of butter.
Two
Two
One
One
One
One
One
table-spoonful of chopped carrot.
table-spoonfuls of
table-spoonful of
chopped onion.
lemon
juice.
pint of stock or water.

clove.
tea-spoonful of
salt.
FISH.
Cook
137
the vegetables in the butter very slowly for half
an hour; then place them on a hot part of the range
and cook
that als6
Add
going on.
is
brown.
is
browned, stirring
slightly
until
the browning
Draw
the
all
the flour, and
the
whole
is
well
mixed,
stir until
pan back, and when
contents are slightly cooled, add the stock and
adding the clove,
Set the pan back where the sauce
pepper.
time
the
salt
will
its
until
stir
and
gently
simmer for tv/enty minutes. Strain, skim off the 'fat that
comes to the top, add the lemon juice, and serve. Pork
"drippings," or fat that
butter, with
good
is
results,
may
clear
take the place of
two table-spoonfuls being used
instead of three.
WHITE SAUCE.
One table-spoonful of chopped onion.
Two table-spoonfuls of chopped celery.
One table-spoonful of chopped carrot.
One
of flour.
pint of stock.
One-half cupful of cream or milk.

Salt
Simmer
and pepper
to taste.
the vegetables in the butter very gently for ten
Then add the

and stir until smooth and frothy. Cool slightly,
and add the stock. When all is smooth, add the salt and
pepper, and boil for five minutes
then put in the cream.
minutes, being careful not to brown them.

flour,
Let the sauce boil

sauce
in
up once, and
which to heat cold
strain.
fish.
CREAM SAUCE.
Two
of butter.
This
is
a fine
38
One
One
pint of milk.
tea-spoonful of
salt.
One
Place the butter in a small stew-pan, and when it is hot,

add the tiour. Stir well until smooth and frothy. Draw
Place it again
the pan back, and gradually add the milk.
on the hot part of the range, and when the sauce boils,
add the
add the
will
salt
Simmer
and pepper.
and serve.
parsley,
improve the
flavor,
onion
if
for three
minutes,
few drops of onion juice

is
liked.
TOMATO SAUCE.
One
One
One
One
One
One
One
pint of tomato.
Salt
and pepper
small onion.
bay-leaf.
sprig of parsley.
blade of mace.
to taste.
Place the tomato, onion, bay-leaf, parsley and mace in

a stew-pan together,
and simmer gently
for ten
minutes
then strain through a wire sieve, pulping through
tomato but the skin and seeds.
and when
it
ter is hot,
add the
is
dry put in the butter.

flour,
this the strained tomato,

all
is
range
well mixed, place

;
boil
As soon
is
pouring
it
in gradually.
Add to
When
the sauce on a hot part of the
up once, add the
one
the
as the but-
and cook two minutes.
salt
and pepper, and
HOLLANDAISE SAUCE.
This
all
Rinse out the stew-pan,
of the best sauces for fish.
serve.
FISH.
139
One-half cupful of butter.

One-half cupful of boiling water.
One-half lemon (juice only).
One-quarter salt-spoonful of pepper.
One
salt-spoonful of
Three eggs (yolks
salt.
only).
Beat the butter to a cream with a silver spoon, add the

yolks of the eggs, one at a time, and beat well
the
lemon
juice,
and pepper.
salt
About
before serving, add the boiling water, a
Place the bowl
stirring well.
water,
and
stir
in
then add
five
little
minutes
at a time,
a sauce-pan of boiling
rapidly until the sauce thickens like boiled
custard.
SAUCE TARTARE (a COLD SAUCE).

One-half pint of mayonnaise dressing.
Three olives.
One cucumber
One
Chop
them
(See " Salads.")
pickle.
table-spoonful of parsley.
the olives, pickle and parsley very fine, and add
This sauce
to the dressing.
MAITRE
will
d'HOTEL
keep a long time.
SAUCE.
Two
One
One
table-spoonful of chopped parsley.
Three-quarter cupful of butter.
One
Two
Salt
eggs (yolks only).
and pepper
to taste.
Prepare the same as drawn-butter sauce (see receipt),

and when finished add the lemon juice and chopped
parsley.
Let it cool slightly, and add the beaten yolks of
the eggs.
Return
to
the range, and
but not to the boiling point,
it is
when
ready to use.
well heated,
I40
BECHAMEL SAUCE.
One-half pint of veal stock.
Two
Two
eggs (yolks only).
One
Salt
and pepper
to taste.
Heat the butter, and when bubbling, stir in the flour

mix until smooth, taking care it does not brown. Add
the stock and cream gradually, and stir until the liquid
boils.
Take from the fire, and add the salt and pepper
and the well beaten 3ôlks. Let it stand in a warm place
on the range two minutes, but do not let it boil after the
;
eggs are added.
EGG SAUCE.
Make
of
a cream sauce (see receipt),
and add the whites

two hard-boiled eggs, chopping them very fine then
;
press the yolks through a wire sieve, and add them also.
The wire potato-masher (see " Kitchen Utensils ") is just
the thing to use for this purpose.
OYSTER SAUCE (fOR BOILED

One
FLSh).
pint of small oysters.
One-third cupful of butter.
Heat
One
cupful of milk.
Salt
and pepper
the oysters in
Remove them from
their
flour.
to taste.
own
liquor to boiling point.
the fire after they have boiled half a
minute, skim them, and drain off the liquor into another
stew-pan.
Rub
the butter and the flour to a cream.
Add
FISH.
141
and when heated to boihng

creamed butter and flour. Let the
liquid boil up once, season with salt and pepper, add the
oysters, and serve as soon as the latter are heated
the milk to the oyster liquor,
point,
stir
the
in
through.
LOBSTER SAUCE (fOR BOILED

One
FISH).
lobster.
One-half pint of drawn-butter sauce (see receipt).

Salt
and pepper
to taste.
Break up the coral of the lobster, and put

mortar, and sprinkle
Chop
serve.
on a paper
over the
it
the lobster meat, not too fine, and add
the sauce, also

salt
it
Then pound it in a
boiled fish when ready to
slow oven for thirty minutes.
in a
it
to
putting in a pinch of the coral and the
and pepper.
The effect is spoiled

The sauce should be like
if
the lobster
is
cut too
fine.
a creamy bed for the lobster.
MUSTARD CREAM.
This
is
served with baked crabs or roast clams and
is
a dainty addition to those dishes.
One
One
cupful of milk.
tea-spoonful of mustard.
One
of butter.
Heat the milk

and mustard
flour
a double
to
a cream, and gradually pour upon
this creahi the boiling
well
Beat the butter,
in
mixed, return
boiler.
hot milk, a
all
to
pepper, boil three minutes,
little at
the boiler,
and
serve.
a time.
add the
When
salt
and
MEATS.
"
With baked and
And
fried
We
boiled and stewed and toasted,

and broiled and smoked and roasted,
treat the town."
Salmagundi.
BEEF.
For
the best cuts of beef see the chapter on " Market-
Directions
ing."
given in
full in
for roasting, broiling, etc.,
have been
the chapter entitled " Plain Directions,"
ROAST BEEF, WITH YORKSHIRE PUDDING.
rib
or sirloin roast should be prepared as directed
for roasting.
When
within three-quarters of an hour of
being done, have the pudding ready to put in with the

Butter a pan like that in which the meat is being
meat.
Put the rack upon
cooked, and pour in the pudding.
which the meat has been roasted across the pan, not in
Place the meat on the rack again, return it to the
it.
oven and cook forty-five minutes. If there should be but
one roasting pan, take up the meat, pour

saving
it
in a separate dish
to prepare
off
the gravy,
a gravy for the
and put the pudding in the roasting pan. 'Cut it in

squares when done, and garnish the beef with these.
Another method is to use a pan that has squares stamped
beef,
142
MEATS.
in
143
This produces even squares, with
it.
crusT:
on
all
the
by baking in a flat pan.

heat and oil the iron gem-pans
them to cook, basting with the
edges, which cannot be obtained
another way
Still
is
to
and pour the batter into

dripping from the roast.
baking, there
is
When
this utensil
is
used for
no necessity for cutting into the pudding,
which always tends
make
to
it
Serve each person
heavy.
one of the gems with their meat.
YORKSHIRE PUDDING.
One
pint of milk.
Two-thirds of a cupful of
flour.
Three eggs.
One scanty
Beat the eggs very
tea-spoonful of
light,
salt.
add the
and milk, and
salt
then pour about half the mixture upon the

this is perfectly
smooth,
FILLET OF BEEF, WITH
MUSHROOM
One sees this dish at almost

Many order it already cooked from
his
price
persons.
dollar
when
is
SAUCE.
dinner party.
every
the
7-eshiiiratetir,
but
being usually ten dollars for ten
is
heavy,
It
may be bought from
the butcher for one
a pound, and three pounds are quite sufficient

this dish is to
be served as one course.
the under side of the loin of beef
skin
When
flour.
arid the rest of the liquid.
and
fat
The
the tenderloin.
fillet
The
should be removed with a sharp knife, and
also every shred of muscle
and ligament.
not then of a good, round shape, skewer
If the fillet is
it
until
it
is so^
Lard the upper surface (see "Larding.") Dredge well

with salt, pepper and flour, and place it without water
in a small pan.
Put in a hot oven for thirty min-
PATTERN COOK-BOOK.
^'-^^
144
utes, leaving*
it
the
first
ten minutes on the lower part of
the oven, and then placing
This
mainder of the time.
it
is
on the grate for the
re-
served with the following
sauce.
MUSHROOM
SAUCE.
French mushrooms.
One
forty-cent can of
Two
Two
cupfuls of stock.
Four table-spoonfuls of butter.

Heat
and when
the butter,
until very
pan back out of the

are well stirred
hot,
add the
When
fierce heat.
together, boil
may
for
and
stir
these ingredients
up once, add the liquor
from the mushrooms, and also the
simmer gently
flour
Gradually add the stock, setting the
brown.
salt
and pepper, and
Skim off any oil

mushrooms, simmer for
twenty minutes.
rise to the top,
add the
that
five
minutes more, pour the sauce over the beef, and serve
at
once.
BRAISED BEEF.
This mode of cooking
is
particularly well adapted to
the cheaper pieces of meat, or those that are lacking in

flavor
and are tough.
Braising
is
properly done
when
vegetables and herbs are used for seasoning meat and

gravy,
although these are sometimes omitted
and the
meat still said to be braised. This receipt calls for six

pounds of beef. Spread in the braising-pan one-fourth of
a pound of salt pork, cut in slices, and over this spread
two table-spoonfuls each of chopped onion, carrot, turnip
and celery. Lay the meat on this bed, and dredge well
MEATS.
f45
pepper and flour. Cover, and put in a moderoven for half an hour. At the end of this time
add a pint and a-half of water, or if you have it, of soupstock, basting the meat with some of the liquid, and again
dredging with salt, pepper and flour. Cook for four
At the end of
hours, basting every quarter of an hour.
two hours add another pint of stock or water also mix
with
salt,
ately hot
two table-spoonfuls of corn-starch with half a cupful of

cold water, and
Cook
the pan.
cover, as
it
soning
It
it
meat
hour without a
for the last half
Place
should be of a delicate brown.
the serving-dish
of
the
bottom of
into the juices in the
stir this
then strain the gravy
with salt and pepper
if
in
it
in
pan, sea-
the
necessary, and pour part
on and around the beef, serving the rest
in
a sepa-
rate dish.
A POT ROAST.
A
this
tough piece of meat
mode
may be made
Wipe
of cooking.
the
very tender by
meat with a damp
cloth,
and pepper and put it into an iron pot.

Place the latter over a moderate heat, and brown the
season with
salt
meat slowly, turning
it
about twenty minutes.
frequently
When
this will usually take
the roast
is
well browned,
put in half a pint of boiling water, cover closely, and set
meat
the pot back where the
water steams away add a
little
will
cook slowly.
more, half a pint
As
the
at a time.
Allow about fifteen minutes to each pound for a piece of

meat that is not tough, but a very tough roast will require
twice that time.
Take up the meat, and add a small
quantity of water to the juices in
the gravy with
10
little
flour stirred
the kettle.
to
Thicken
a thin paste with
THE PA TTERN CO OK -B O OK.
46
water,
little
and serve
in a separate dish.
Boiled rice
is
generally eaten with a pot roast.
STUFFED BEEFSTEAK.
Use
the round for this dish, having
Lay
thick.
it
it
cut half an inch
meat board, spread over

and sprinkle with salt and
the steak flat on the
with a thin layer of butter,
pepper.
Take
for the stuffing
One and
a-half pint of bread-crumbs.
Two
One
One
large tea-spoonful of
small onion.
salt.
Milk
to moisten.
Grate the crumbs
and rub
it
crumbs.
to the
ful to
fine,
in the butter
season with the salt and pepper,
then chop the onion
Moisten
being care-
put only enough in to soften the crumbs a
Spread
this stuffing
and add
fine,
slightly with milk,
little.
over the steak, placing tiny bits of
butter on top of
it.
Roll the steak up tightly, rolling
away from rather than towards you, and keeping the
stuffing in at the
cord or
ends as the beef
common wrapping
plenty of
it,
and winding
is
rolled
up.
twine around the

it
round and round
roll,
Wrap
using
until the
meat is tightly compressed. Place the roll in an iron pot

and roast the same as a pot roast. Remove the strings
after laying the beef on the serving dish, pour the gravy
around and over the meat, and serve hot. This stuffed
steak is sometimes baked, and in that case a little water
should be added to the pan together with any pieces of
suet that have been trimmed off the meat.
MEATS.
147
BEEFSTEAK AND ONIONS.

For
or the
named
cut may be a porterhouse, a sirloin

when expense is to be considered, the last
this dish the
round
cut will be found both economical and palatable.
make it more tender.

and place the steak in
at all.
Cook until the meat is either
rare or well done, as may be preferred.
If the finer cuts
are used, care must be taken that the meat is not cooked
too long, but the round will need to be fairly well cooked
to make it juicy and tender.
Remove the steak to
the serving dish.
Slice the onions thin, and turn them
into the pan in which the steak was cooked.
Cover the
pan, and cook the onions slowly in the juices from the
steak until they are tender then lift them out and place
them on top of the steak. Add a little water to the juices
It
should be pounded slightly to
Heat a frying-pan
it, adding
no fat
until quite hot,
in the
pan,
and thicken the gravy with a
corn-starch wet in a
little
water.
little
Season with
pepper, and pour over the onions and steak.
flour or
salt
and
This gravy
should be a fine brown.

Onions cooked this way will
not be as greasy as the dish that is often served under
this
name.
HAMBURG
Have
STEAK.
the butcher chop very fine two pounds of the
round of beef.
Press
it
into a flat steak
about three-
pepper and
and broil the same as
beefsteak.
Spread with butter and serv-e on a hot dish.
This steak is sometimes shaped into small, thin, flat
cakes and fried in a frying-pan, a little pork, fat or butter
being used to keep the meat from sticking to the pan.
quarters of an inch thick, sprinkle with
flour, lay
it
in a fine wire broiler,
salt,
THE PA TTERN CO OK-B O OK.
48
gravy
little
is then made by thickening the juices in the pan,

water being added before the thickening." The
gravy should be poured over the meat.
CORNED BEEF.
Put the beef into the pot with enough cold water to
it, and when it boils set it back on the range to boil
cover
Fast boiling of salted meats renders
very moderately.
them very hard, yet the water must not cease bubIn England carrots are boiled
Skim often.
bling.
and served with this dish, and they much improve the
flavor of
the beef.
They
not put in the pot until
are
three-quarters of an hour before serving time, and they

are arranged about the
cabbage
is
used, one or two

beef,
meat on the
little
When
this is
red peppers, also boiled with the
When
improve the quality of the dish.
serve, after taking out the meat,
the saucepan, using a
In America
platter.
generally boiled with the beef.
skimmer
for
ready to
cabbage from
Drain
the purpose.
lift
the
the cabbage well in a colander, pressing out all the water.
Serve
it
around the beef or
in
a separate dish, as
may be
liked.
BEEF-HEART, STEWED.
The heart of the ox is very inexpensive, yet it

makes a most delicious dish. Wash the heart well, remove the muscles from the inside, and take out every
particle of blood.
One
One
One
One
Salt
Make
a stuffing of
cupful of bread-crumbs.
table-spoonful of chopped oniontable-spoonful of chopped celery.

and pepper
to taste.
ME A TS.
Mix
149
these ingredients well together, and stuff the cavity
of the heart with them.
Tie the heart about with twine,
a cloth, sewing the ends together to keep
the stuffing in.
Place in a small stew-pan, with the point
and wrap
it
down, and nearly cover with water boiling

Place the lid on the pan, and simmer gently for
hot.
When done, there should be about a pint
three hours.
Remove the cloth and place the
of water in the pan.
Add a little water to the pan, thicken
heart on a platter.
of the heart
the juices with a small quantity of flour or corn-starch,

in a little water, and season with salt and pepper.
Pour the gravy over and around the heart.
wet
BAKED HEART.
This
is
prepared the same as the stew.
When
done,
removed and the heart placed in a pan in a

very hot oven and browned.
Serve with the gravy the
same as the preceding.
the cloth
is
CREAMED DRIED
BEEF.
This makes a very satisfactory breakfast dish.
The
beef should be shaved thin by the butcher.

One-half pound of beef.
Two
One
One
cupful of milk.
tea-spoonful of flour.
One-eighth tea-spoonful of pepper.
Place the butter in a stew-pan, and

the beef.
Stir until
the milk.
When
when melted add
the slices begin to curl
then add
wet with
two table-spoonfuls of milk. Season with the pepper,
and serve on toast or plainly, as preferred.
this boils up, stir in the flour
.THE
150
PATTERN COOK-BOOK.
BEEF
a la Mode.
Two pounds of beef.

Two table-spoonfuls of
beef or pork drippings.
One onion, sliced thin.

One bay-leaf.
One lemon, cut in slices.
Two
One-quarter tea-spoonful of ground allspice.

One-quaiter tea-spoonful of cloves.
One-eighth tea-spoonful of mace.
The meat used
may
be from the round

Cut it into pieces of
about three ounces weight, and dredge well with flour.
Put the beef drippings and the sliced onion in a large
stew-pan, and when hot, put in the meat and stir conDredge in more flour until the
stantly for ten minutes.
mixture is well thickened, adding the ba3Meaf, which
should be broken, and sprinkling in the spices, which
should be well mixed together
add also the salt and
pepper and sliced lemon. When these have been well
stirred together, pour in gradually, still stirring, enough
Place the cover on the stewwater to cover the meat.
for this
any other part that
or
purpose
lean.
is
pan, and simmer gently for four hours.
USES FOR COOKED BEEF.

There
As
is
good-sized book written on this subject.
about two hundred ways of utilizing cold

can never be any excuse for wasting a parti-
there are
beef, there
cle.
BEEF BALLS.
One
One
large pint of
chopped
scanty pint of
fine
beef.
bread-crumbs.
ME A TS.
One and
151
a-half tea-spoonfuls of salt.
One
One
One
One
One
One
Milk
The seasoning
tea-spoonful of sage.
egg.
small stalk of celery.

sprig of parsley.
to
moisten the whole.
venient; but the onion

perfectly tasteless
The
may be made
of these balls
with what
the celery, parsley or sage being used
available,
butter
is
Add
is
con-
a necessity, for the balls are
without some seasoning of this
not used
on the beef.
is
if
sort.
an equal quantity of fat

the seasoning to the bread-crumbs
if
there
is
then chop the onion, celery and parsley fine, and
when
they are well mixed, put them with the chopped meat.
Add
the beaten egg, mixing
stir in
give.
so
it
into
ing.
the milk.
The
all
well together
exact quantity of milk
and
is
lastly
hard to
There should be enough to nicely moisten the mass

Form the mixture
into smooth cakes.
cakes with the hands, and flour each side before fryThey should be cooked for five minutes in very hot
may be made
fat.
Lamb
may be
left
former meal, or the tough ends of steaks,
will
or mutton chops that
over from a
do nicely for
these balls.
COOKED BEEF
IN TOMATO.
Cut the beef into thin slices, if possible if this cannot

be done, have the pieces about the size of a large oyster.
;
Place them in a frying-pan, and add a few spoonfuls of

canned tomato, nearly covering the meat. Add butter
152
salt
and pepper, and stew slowly, with the cover on the

Serve on a platter.
pan, for half an hour.
BEEF ON TOAST.
Finely chop the beef, which
may be
the ends of steaks
Season with
or the remnants of a roast.
salt
and pepper.
For each pint of meat stir in a table-spoonful of flour,

mixing thoroughly. Place the meat in a small stew-pan,
and pour in enough milk to nearly cover. Simmer gently
It is
for ten minutes, and add a table-spoonful of butter.
better not to use the fat of the beef when chopping it up,
for
the
whole.
platter,
It is
butter
Toast
imparts
six
slices
much
flavor
better
of bread,
to
the
arrange them on a
spread the beef upon them, and serve at once.
surprising what a really small quantity of
suffice for a breakfast
when served
shepherds'
One
in this
meat
will
way.
pie.
quart oi cold beef.
butter.
Two
One
pint of water.
Eight large potatoes".
One
cupful of hot milk.
Salt
and pepper.
Cut the meat into thin slices, and season with salt
Place the meat in an earthenware dish,
and pepper.
and over it pour a sauce made as follows Put two tablespoonfuls of butter into a frying-pan, and when hot,
add the flour. Stir until brown, and pour in the water.
Season with salt and pepper, and boil for three minutes.
Pare, boil and mash the potatoes, and add to them the
:
ME A TS.
milk, the
boiling hot
and pepper to
sauce and bake
beef
"
Spread
this preparation
for this dish.
a crust as for
PIE.
pies
" Desserts
(see
rather thickly, and line a deep dish with
small pieces
in rather
it
thinly
son with
if
salt
about the
and pepper.
it
it.
size of
roll
"),
flour,
slic-
and
sea-
Place a thick layer of meat in
with small pieces of butter, add
another layer and more butter, and so continue until

the
meat
there
is
Squeeze a
used.
should
little
be any gravy
left
lemon-juice over
all.
and pour
it
In this case use less butter through the meat.
there
no gravy, add water

if
gravy
is
If
over the
meat.
is
all
from roast meat, add
a few drops of Worcestershire sauce,
height, but
it
Cut the beef
an oyster
Dredge well with
possible.
and dot
the dish,
over the
Other meats beside
for thirty minutes.
MEAT
ing
53
other spoonful of butter, and salt
taste.
may be used
Make
to the meat to half of
used, and there
is
If
its
not enough to
add as much water as needful.

Cover the top with a crust, pinching the edge of the
under crust to that of the upper the same as for any
make up
other pie.
this
quantity,
Bake
forty-five minutes.
ESCALLOPED BEEF AND MACARONI.

One-quarter pound of macaroni.
One
One
One
quart of cooked beef.

Two
One
pint of water.
Salt
and pepper.
154
Boil the macaroni slowly until

forty minutes.
generally
about
a sauce by rubbing the butter and
and
adding
together
flour
soft
Make
pint
of
the
water the
macaroni was boiled in seasoning with salt and pepper.

Place in the baking dish a layer of macaroni, and season
;
well
cover with part of the sauce, and arrange a layer of
meat seasoned with
salt
and pepper; and continue with
and meat until all the mateCover the last layer with breadServe in the same
half an hour.
the layers of macaroni, sauce

rials
have been used.
crumbs, and bake for

dish.
BAKED HASH OF RICE AND BEEF.

One
One
One
One
cupful of cooked beef.

cupful of cooked rice.
cupful of milk.
egg.
Two
One
tea-spoonful of
salt.
Chop
Put the milk on the
the meat, but not too fine.
and when
add all the other ingredients, except

the Qgg.
Stir for one minute, to insure the whole
being thoroughly hot, remove from the fire, and add the
Gggj well beaten.
Turn the hash into a baking dish, and
bake twenty minutes.
Serve in the same dish.
The
hash should be very brown.
fire,
hot,
BAKED HASH OF POTATO AND BEEF.

Two
cupfuls of cooked beef.
One
cupful of cold
Two
Two
mashed

Salt
potato.
and pepper.
ME A TS.
Chop
the meat, but not too fine,
155
add the cold mashed
potato and the other ingredients, and bake half an hour

or until well browned.
CORNED-BEEF HASH.
One
One
One
pint of
chopped
beef.
pint of potato.
One-half cupful of milk or water.

Salt
Chop
fine,
and pepper.
the potato
and the meat separately and rather
seasoning each when chopped.
If the
beef
is
very-
do not add salt.

Mix beef and potatoes together
lightly.
Pour the milk in a frying-pan with half the butter, and when warm, turn in the hash, spreading it evenly,
and placing the rest of the butter, cut in pieces, on the
Cover the pan, and place it where the hash will
top.
cook slowly for half an hour. There should then be a
rich, thick crust on the bottom.
Do not stir the hash.
Fold it the same as an omelette, and place it on a warm
salt,
platter.
This slow process of heating the hash gives
flavor that cannot
it
be obtained by hurried cooking

BEEF-LIVER STEW.
One pound
of liver.
One-half lemon.
One-quarter tea-spoonful of cinnamon.
One-quarter tea-spoonful of cloves.

One-quarter tea-spoonful of nutmeg.
Salt
and pepper.
in slices, wash them well in lukewarm

and dry them on a napkin. Place some
pork drippings in a frying-pan, and when hot, fry the liver
Cut the
liver
salted water,
56
about three minutes.
Turn
into a small stew-pan, add

lemon cut in slices, all the
Cover the pan, and
spices and sufficient salt and pepper.
stew slowly for thirty minutes. When done stir into the
gravy in the pan a little corn-starch wet with water.
Serve on a
Taste, and add more seasoning, if necessary.
it
enough water
to cover, the
small platter.
This mode of cooking beef
liver
renders
it
tender and sweet.
BEEF KIDNEY.
Beef and sheep kidneys are often recommended for
food on account of their cheapness, and epicures are
fond of them as
is
well.
The
latest decision of physicians
that they are not suitable for food, as, " from their con-
stant use in the animal system, as organs which separate

from the blood that which would poison the system if it
remained in the blood, they are often liable to become
Kidneys may be prepared
diseased."
like
them) the same as
liver
stew,
those
(for
in
the
who
preceding
receipt.
BEEF TONGUE.
Choose a plump tongue with a smooth skin, which

denotes the age of the animal. If it has been salted and
dried, soak
of water
for twenty hours before boiling, using plenty
it
but
if
it
is
fresh from the brine,
it
will
need
to
be soaked only three or four hours.
Put the tongue

gradually warm for one hour,
and let it
cook slowly for two hours.
into cold water,
then
let
water,
it
Plunge it into cold

remove the skin. If the tongue is
put it on to cook in boiling hot water,
when done,
perfectly
fresh,
to
MEATS.
salting the water slightly
157
and cook until tender. Serve

Sandwiches made of tongue
by slicing across the tongue.

are held in high esteem.
TRIPE.
Tripe
is
is
the large stomach of a ruminating animal and
and
nutritious
easily digested.
TO PREPARE TRIPE FOR COOKING.

the
Scald
stomach with boiling water
loosen the inside coating
coating
may be
if
easily scraped
through several boiling waters
and
let it
clean.
soak over night.
Tripe
is
sufficiently to
this is properly done, the

off.
;
Wash
then put
it
the tripe well

in cold water,
Scrape again until white and
usually sold in the city markets already
cleaned.
BOILED TRIPE.
and water for half
Boil the tripe in equal parts of milk
an hour, boiling at the same time and
in the
same water
a couple of onions, which should be put in the water at

least half
an hour before the tripe
is
put in to
boil.
Skim out the onions when perfectly tender, and make

them into a sauce to pour over the tripe. The sauce is
made as follows
ONION SAUCE FOR TRIPE.

Drain the cooked onions well and chop them very
then place them in half a pint of hot milk, and
fine
season with butter, salt and pepper.
158
VEAL.
Very young veal may be known by
its
small and tender
bones, the flesh having a bluish tinge and a
appearance.
is
two
and has a pinkish
firm
It is
When from
then
tinge,
At best veal
prime.
in its
soft,
flabby
months old the flesh

and the bones are hard.
to three
is
an indigestible
meat and contains little nutriment. It has very little

flavôr and needs to be well seasoned and thoroughly
cooked to be at all palatable. Despite the prejudice
which prevails, however, the excellent and attractive
dishes of which veal forms the basis are almost without number.
The lower part of the leg, or knuckle, and all the
used for soup. Cutlets or steaks,
and the fricandeaM or cushion are cut from the
gristly portions are
the
fillet
thickest part of the leg.
The Join
roasts, the breast for roasts
The head
soup.
is
is used for chops or

and the neck for stews or for
also used
for
stewing and pickling, and the liver in
soup, the
many
heart for
ways.
ROAST VEAL.
Wipe
place
the meat, dredge with salt, pepper
it
the pan.
pound
in a pan,
Roast from twenty
of veal.
pint of
pouring a
little
and
wâter in the
to thirty
flour,
and
bottom
of
minutes for every
Baste every twenty minutes with half a
warm water
into
which has been melted a
tea-
spoonful of butter, using the liquid in the bottom of the
pan for basting as soon as there
is
sufficient.
Make
gravy the same as for any roast, using the liquid in the pan.
STUFFED BREAST OF VEAL.
Make
an incision between the ribs and the meat to
MEATS.
form a cavity,
will,
do
in
which
159
so.
Use
The butcher
to place the stuffing.
however, prepare the veal for
stuffing,
ordered to
if
for the stuffing
One
One-quarter pound of
One
One
One
fat' salt
pork.
tea-spoonful of sweet marjoram.
tea-spoonful of thyme.
tea-spoonful of
salt.
The pork should be chopped very
fine
and
about a large table-spoonful when chopped.

be used in
place,
its
if
will
Butter
make
may
Roast the same as
preferred.
directed in the preceding receipt.
VEAL CUTLETS.
Wipe the cutlets, sprinkle them with salt and pepper,

them first in beaten ^gg and then in fine bread or
cracker-crumbs, and fry in drippings until brown. The
cutlets should be thoroughly browned on both sides.
Place them on a platter, add a little water to the gravy in
dip
the pan, and

flour
wet
in
thicken slightly wdth

a
little
water.
table-spoonful
Strain the gravy,
if
it
is
of
not
entirely smooth.
VEAL AND HAM.

These are often dressed together. Heat the fryinghot, and fry the ham, using no fat unless the meat is
pan
unusually lean.
When
the
ham
is
cooked, place
it
on the
serving dish, and cook the veal in the juices left from the
ham, frying without covering

After the veal
is
until it
done, add a
season with pepper, and pour
little
it
is
a deep
brown.
water to the gravy,
without thickening over
l6o
The gravy
the meat.
ham
is
will scarcely
need
salt,
unless the
rather fresh.
VEAL STEW, WITH DUMPLINGS.
The ends
neck and the knuckle may be
of the ribs, the
utilized for a stew.
Three pounds of
Two
veal.
small onions.
Five potatoes.
One
One
cupful of milk.
Salt and pepper.
Cut the meat into pieces the
a tea-cup, and
size of
place them in a kettle with the onion, salt and pepper
and enough water to just cover them. Smimer gently

meat is tender, about an hour being generally
sufficient.
Strips of salt pork are sometimes cooked
Half
in with the veal and add much to the flavor.
an hour before serving add the potatoes, cut in halves,
and boil them with the meat. Use for the dumplings
until the
One
pint of flour.
One-half a large table-spoonful of lard.
One
One
Milk
Stir the
in the
tea-spoonful of
baking-powder and
a spoon
Add enough
a
too wet.
salt.
to moisten.
lard with
mixed.
make
tea-spoonful of baking-powder.
dough,
salt
milk to
to
Flour the baking-board,
plate, set the plate in a
whole
moisten
taking care not
an inch thick, and cut out as for
on a
into the flour,
until the
is
the flour,
make
roll
biscuit.
and rub
thoroughly
the
the
and
mixture
dough out
Put the pieces
steamer over the stew, and
MEATS.
When
Steam twenty minutes.
l6i
dumpHngs.are done,
skimmer lift the meat
and lay them on the platter.
the
place them on a platter, and with a
and potato from the kettle
Add
and butter
the milk
thicken with a
with water.
hngs.
flour
to
the gravy in the
stirred
stew should seem quite boiled down, the
If the
boiling water,
as
the rapid
a separate kettle of
boiling necessary for
cooking reduces the stew very much.

Another mode of cooking the dumplings
with the
stew
unless served the
homes
is
and
to
dumphngs should be steamed over
in
kettle,
a thin, smooth paste

Pour the gravy over the meat and dumplittle
is
to boil
but they are very apt to be
moment
they are done, which
in
their
them
heavy
some
The steamed dumplings
not always possible.
can always be relied upon to be
light.
VEAL LOAF.
This
may be
served cold for luncheon or tea, or hot
with the sauce given in the recipe.
Two and
a-half
pounds
of veal.
One-half pound of salt pork.
Two
tea-spoonfuls of
salt.
One
tea-spoonful of chopped onion.
One-half cupful of cracker crumbs.
One-quarter cupful of water or stock,
One
Two
egg.
One-half tea-spoonful of sage.
Chop
the veal and pork very fine, and add the other
ingredients,
except the butter.
with the hands.
Mix
all
well
together
Butter a small pan or deep pie-tin, and
l62
press the mixture into
Cook
inches high.
it
for
like a loaf,
two hours
making
in
it
about three
a rather hot oven,
basting with another half cupful of water or stock in
which the butter has been melted.

lowing sauce
Serve with the foUow-
Two
Two
One
cupful of milk.
Salt
and pepper to
taste.
Heat the butter hot, and stir in the flour. When the
above ingredients are well browned, draw the pan back
and slowly add the milk. Boil three minutes, stirring all
the time; add salt and pepper, and set back to keep hot.
Pour into the sauce the gravy that remains in the pan
after baking the loaf, and having stirred the sauce well,
turn it over the loaf and serve.
JELLIED VEAL.
Any cheap
pieces of veal will do for this dish, which
is
very nice for luncheon or supper.

Three pounds of
One
veal.
One-half table-spoonful of sage or any other herbs available.

Salt
and pepper.
Cut the meat
and stew slowly in a very little

it from
the kettle and chop
fine.
Then return the meat to the kettle, with the water
it was cooked in, and add salt and pepper, the sage and
onion, and a bit of celery or parsley if it is to be had,
chopping all the vegetables very fine. Cook ten minutes,
and pour into a square tin. When cold cut into slices
water.
When
in pieces,
tender take
MEATS.
and
163
Care should be taken not too use too much
serve.
water for cooking the veal
STUFFED PEPPERS.
(A
SOUTHERN
DISH.)
most satisfactory ways of using cold

large and green and not
Carefully cut round the tops of the peppers
too thick.
about half an inch from the stem, dig out all the seeds,
This
is
one
of the
The peppers should be
veal.
and cut out the " partitions " or thick pieces inside the
Soak the peppers and tops in salted water over
peppers.
night, changing for fresh water in the morning.
Chop the
veal rather fine, and season with salt, but no pepper.
Wipe
the peppers dry, place in each, as
pared, a small piece of butter, and

veal, placing
another
bit
it
is
fill it v^îlh
of butter
on top
being pre-
the
chopped
of the meat.
and
sew them on with coarse thread.

and sewed, place them in a kettle
with water enough to nearly cover them, adding a tablespoonful of butter to the water.
Stew slowly, turning
the peppers occasionally, until they look shiny and semitransparent.
This will take a full hour.
Take them up
very carefully with a skimmer so they will not break, lay
them on the serving dish, and carefully remove the
threads.
Thicken the gravy in the kettle with a little
flour or corn-starch wet in a little water, adding salt if
Fit
the
When
all
tops,
are stuffed
if not very rich, adding also a spoonful of

Pour this on the peppers, and serve. Should
there be any gravy left from a roast of veal, turn it into
the kettle before stewing the peppers
and in this case
use no butter.
If it should be found necessary to hurry this dish, the
peppers may be soaked on the back of the range by plac-
needed, and,
butter.
164
ing them in cold water and changing the water as soon as
warmed
well
peppers
soak
This
by
is
and
is
of the leg.
may seem
the
edible
in
prepare, but
" fussing " that
difficult to
little
far
fricandeau of veal.
considered cut of the
choicest
the
a thick piece of lean meat cut from the top

It is
always trimmed high in the center, and
making
and braise it
thin at the outside,
really a little
Lard the
in a braising
braised
changes,
make them
of in
Ps.
veal,
frequent
and fully repays the

work of any kind.
really easy
many weary
with
sufficiently to
This dish
four hours.
it is
way,
in this
will
top,
When
beef.
mound
of meat.
pan the same as
done, dish the meat, very slightly
thicken the juices in the bottom of the pan, strain, and

turn the gravy over
Xîo.
fricandeau.
calf's liver
Calf's liver
is
and bacon.
considered quite a delicacy and
is
always
bacon
as an
bacon in very thin slices,
place them in a hot frying-pan, and turn constantly until
all are crisp
then take them up and keep hot. Cut
the liver a-quarter of an inch thick, wash it in cold water,
and dry on a napkin. Place the frying-pan where the
heat will not be so great as when the bacon was cooked,
and fry the liver ten minutes, turning it frequently.
expensive.
It
rarely
is
accompaniment.
Cut
served
without
the
Place the liver
around
it
in
the center of the platter, with the bacon
as a garnish.
Stir a table-spoonful of flour into the hot
pan, and
ually
stir
until
brown.
fat
in
the
Set the pan back, and grad-
add enough boiling water
to
make
the gravy.
Sea-
MEATS.
165
salt, and pour the gravy over the

Slow cooking spoils bacon, and rapid
cooking hardens and toughens liver.
son with pepper and
liver
and bacon.
calf's liver, creamed.
Two pounds
One
of liver.
pint of milk.
Five table-spoonfuls of butter.
Three tea-spoonfuls
Cut the
One
slice of onion.
Salt
and pepper.
of flour.
small pieces, cover with cold water for
liver in
Heat
ten minutes,
and drain.
seasoning
with salt and pepper, and cook slowly eight
it
minutes, browning
it
on
all
the butter, put in ihe liver,
sides
then take up the
where it will keep warm.

the frying-pan, and cook one minute
and place
cook, constantly stirring, until
it
liver,
Place the onion
it
add the
flour,
begins to froth.
and
Draw
the pan back, gradually add the cold milk and cook one
minute, stirring
all
Place the liver
the time.
with the gravy, cover the pan,
minutes longer.
luncheon or
This
is
in
the pan
and stew very slowly
a pleasant dish
for
five
breakfast,
tea.
LIVER HASH.
Cut the
One
One
One
One
One
Salt
and pepper.
pint of
cooked
liver.
cupful of cold water.
tea-spoonful of lemon- juice.
liver into pieces the size of a
ure after cutting.
Heat the
butter,
and
penny, and measstir in
the flour,
66
brown; then add the water

and pepper. Place the
in this sauce, and simmer very gently twenty minAdd the lemon juice, and serve very hot.
cooking and
until
stirring
gradually, and season wiih salt

liver
utes.
BAKED calf's LIVER, WITH STUFFING.
Wash
knife, enlarging the aperture

little
and
as possible, but
fro
Make
the liver well in cold, salted water.
to
where the blade enters as
moving the point
increase the size of the
with the following stuffing
One
One
One
an
a long, narrow, sharp
incision in the thickest part with
of
the knife to
cavity inside.
Fill
pint of bread-crumbs.
tea-spoonful of
salt.

One-half a small onion.
Sage, celery and parsley,
Chop
the onion fine,
scalding water on
when pour
it.
place
Let
it
it
if
in
using the hands
Rub
this
bowl,
and pour
away the very rank
the butter well into the crumbs,
should be done
hour before the stuffing
hand
stand only a half minute,
the water off; this takes
taste of the onion.
at
is
at least
needed, as the flavor
half
an
will
be
improved by the butter and crumbs remaining

Add a tea-spoonful of each of the
together for a time.
herbs, if they are available, and also the onion and the
This
the stuffing is then ready to use.
salt and pepper
greatly
makes
is
a delightfully crumbly stuffing, not the paste that
often called by that name.
After
filling
the
and pepper, and
liver with
flour
it.
stuffing,
Place
it
in
season
a
with salt
roasting
pan.
MEATS.
adding a
the
water,
little
and
lay strips of fat
Roast for one hour.
liver.
first
167
time with half a pint of water in which has been
and afterward with
placed a table-spoonful of butter,
When
the gravy in the pan.
the liver
any
(See " Roasting
roast
and over the
done, place
and pour
"),
it
on
it
same
as
around
liver.
calf's head,
is
the pan the
a hot platter, thicken the gravy in

for
pork over the
Baste every twenty minutes,
to clean.
head may usually be purchased from
the
butcher already cleaned, but for the benefit of those
who
calf's
or
prefer,
are
compelled, to clean
it
themselves,
the
mode of procedure is here given. Place the head

in warm water for five minutes
then lift it out and powder the hair with pulverized resin.
The resin is not indispensable, but it facilitates the operation.
Have ready
proper
and
a large kettle of scalding water,

der,
plunge the head into the
Raise
it
after
one minute, hold
fully scrape off
board, saw
take
it
all
the hair.
in halves
out the
kettle,
it
after using the
by the
Then
pow-
covering every part.

ear,
lay the
and carehead on a
lengthwise through the skull, and
eyes, brain
and tongue.
Scrape the ear,
them if they
and remove the gristle that
is
around the nose. Break the jaw-bone, remove the
gums and teeth, and lay the head in a large panful of
nasal and
throat passages
do not seem perfectly clean
well, scalding
water to soak.
Half a head
is
generally enough to serve at one time.
STEV/ED calf's HEAD, WITH BRAIN SAUCE.
Put the head
in
slightly salted
water,
and
boil
until
68
the
meat
is
tender
Score the top a
dredge with
pan
to
take
rub
it
up, and
it
drain well.
melted butter,
over with
and place it in the oven in a baking

browned, pour over the head the
flour,
When
brown.
following sauce
then
little,
BRAIN SAUCE.
Soak the brains
move
the
for half
membrane
an hour
in
Reand make sure
cold water.
that covers them,
they are perfectly w^hite and free of blood-filled veins

by cleansing them again and again in fresh water. Place
them in a piece of cheese-cloth, tie the ends, and stew
them half, an hour in enough water to cover.; then take
them out, remove the cloth, after draining well, and
mash them with
the
back
gradually, that the mixture
of
may
strong
Add
spoon.
not be lumpy, a small
tea-cupful of the water in which the
head was boiled
also
season with salt and pepper, a large spoonful of butter, a

pinch of sage and powdered cloves, and a tea-spoonful of
chopped parsley, if it is available. Set the sauce on the

fire to simmer gently while the head is browning.
calf's
One
One
One
One
One
One
calf's
head cheese.
head.
tea-spoonful of
salt.
tea-spoonfnl of
summer
savory.

tea-spoonful of sweet marjoram.
One
Place the head
in
enough hot water
to cover
simmer until the meat will leave the bone.
Take
it,
and
out the
MEATS.
169
head very carefully on a skimmer, remove the bones,

chop the meat, and add the seasoning. Have ready a
small bag
tie
made
pack the mixture into it,

and hang it away to cool. When
turn the bag wrong side out off the meat.
Serve
bag
the
cold,
of cheese-cloth,
tightly,
cold for lunch or tea, cutting the cheese into thin slices.
SCALLOPED calf's BRAINS.
Two
sets of brains.
One
One
One
One
egg.
table-spoonful of vinegar.
table-spoonful- of butter.
One-half of a tea-spoonful of
flour.
One-half of a tea-spoonful of chopped parsley.

One-half of a tea-spoonful of onion juice.
One
tea-spoonful of
salt.
Soak the brains for two hours in warm water, free

them from the skin and large fibres, and wash in cold
Tie
water.
and place
in
them loosely in a piece of thin muslin,

enough boiling water to cover, adding the
Boil thirty minutes, take out the
vinegar to the water.

brains,
drain,
a sauce thus
hot,
add the
Place the butter

flour.
Stir until
gradually add the
then
When
and plunge them into cold water.

and cut them into small pieces.
milk.
in
a frying-pan, and
smooth and
As soon
cold,
Now make
as
when
frothy,
the
and
liquid
add the parsley, onion juice and half the pepper

the other half being sprinkled on the brains.
Beat the ^gg^ and add it to the brains, mixing well.
Spread a layer of crumbs on the bottom of a baking-dish,
boils,
and
salt,
I/O
then half the brains, then a layer of the sauce, and finally
Again arrange a layer of brains and

Bake twenty minutes in a
a layer of crumbs.
sauce, and finish with crumbs.
moderate oven.
It
makes
strew bits
delicate,
to
crumbs.
Serve
in
of
the
dish richer, but not so
butter
on the top layer of
the dish the scallop
is
made
in.
SWEETBREADS.
Sweetbreads are two glands lying along the back of the
The lower one is round and compact,
throat and breast.
and
is
heart
"heart" sweetbread, because nearer the

upper or " throat " sweetbread is long and
called the
the
narrow and
is
The
easily divided into sections.
membrane
connect-
sometimes broken and each gland sold

as a whole sweetbread, but there should always be two.
ing
is
The sweetbreads
calves and young lambs are
of
Lamb
used for food.
sweetbreads are usually
those
left in
the
fore-quarter and are rarely cooked separately.
They
are,
however, sometimes sold by the pound or pair
like
those
of veal.
Sweetbreads are prime only so long as the animal

fed chiefly on milk; for
for only
when
the beast
is
fed on grass
is
one or two weeks before being slaughtered, the

will be dark, flabby, and tough, whereas if
sweetbreads
fed on milk they will be white, firm and tender.

spoil very quickly
and cannot be kept
long,
They
even on
ice.
Sweetbreads should be put in cold water as soon as purchased, and parboiled before being used in any other
form.
They were formerly thrown away as worthless,
but the
demand
for
them has so increased,
that
now
they
are considered a luxury and are rarely sold in the larger

cities for less
than thirty cents a pair, while
in
the winter
MEATS.
tliey
They
much
often bring as
171
as a dollar and a-half
are cheapest in the late spring and
a pair.
summer.
TO PREPARE SWEETBREADS.
Remove
pipes
the
and membranes, soak the sweetAt the end of this

slightly salted, boiling water, and
breads for one hour in cold water.

time place them in
boil
for
fifteen
always use
also
use
In
minutes.
knife
silver
peculiar phosphoric
parboiling
saucepan, and
for cutting, as
they contain a
acid
that acts
upon iron or
such a way as to entirely destroy their own

they
have boiled
water for
fiê
dry them, and put
needed
minutes,
fifteen
minutes
sweetbreads
granite-ware
porcelain or
place them
tin
in
When
flavor.
in
cold
then take them up, drain and
the coldest place available until
in
for use.
FRIED SWEETBREADS.
Parboil as directed, and cut the sweetbreads in evensized
pieces; sprinkle with
first in
beaten
o.^^
salt
and then
in
and pepper, dip them
bread or cracker-crumbs,
and fry
in hot lard.
When well browned on both
them on a platter. Turn out part of the
which they were fried, leaving in the pan only a
sides,
place
fat in
hot fat a table-spoonful of
flour,
spoonful.
Stir into this
table-
and stir well until frothy; then set the pan back a little
and gradually add a cupful of milk, stirring all the
time.
Season with salt and pepper, and cook about two
minutes.
Strain, and pour over the sweetbreads.
Fried
sweetbreads are served
in
many
ways.
They
are often
dished with green peas, cooked rather dry and placed in

a
mound
or
little
hill
in
the center of
the platter, the
']2
sweetbreads being laid around." Macaroni
may be
boiled
very tender and laid on the platter and the sweetbreads
placed in the center, the pipes of the macaroni being laid
about them
like
little nest.
BAKED SWEETBREADS.
One
pair of sweetbreads.
One-third of a medium-sized onion.
Four
One
One
slices of carrot.
stalk of celery.
sprig of parsley.
Place in the bottom of a baking dish a few thin slices

of
salt,
pork,
and on these
lay the
sweetbreads, which
Over the sweetand bake for
should have been parboiled as directed.
breads sprinkle the vegetables chopped

twenty minutes
into an
fine,
Cut a large slice of bread

brown in a frying-pan, and
in a hot oven.
oval shape, fry
place the sweetbreads
it
on
it.
Serve with peas or with
tomato sauce (see index).
STEWED SWEETBREADS.
Parboil as directed, and put the sweetbreads in a very
water to stew. When tender, add for each sweetbread a tea-spoonful of chopped parsley and a-quarter
little
of a cupful of cream,
Let them simmer for
and season with
five
minutes,
salt
ered dish with the gravy.
SWEETBREAD CROQUETTES.
Two
and pepper.
when served
pairs of sweetbreads.

One-half tea-spoonful of parsley.
in a cov-
MEATS.
of
173
mushrooms.
Two
One
One
One
Two
eggs.
table-spoonful of salt.
Parboil and cool the sweetbreads as directed, and chop

them rather fine then add the chopped mushrooms, and
Put the cream on the fire, and heat
also the seasoning.
Rub the flour and butter well together, and stir
slowly.
them into the cream when it boils, stirring until smooth.
Now add the sweetbread mixture, stir well, and simmer
;
mass the
and remove from the
fire at once.
Pour this mixture on a platter and set it
away to cool, allowing at least two hours for the purpose.
Shape into cylinders with the hands, roll them in beaten
itgg and then in bread or cracker-crumbs, and fry in
plenty of hot lard, using the frying basket, if you have
one.
Serve with white sauce or Bechamel sauce (see
Next put
for three minutes.
beaten
well
eggs,
into the boiling
quickly,
stir
index).
MUTTON.
In England mutton
being used and
is
is
always hung some time before
always delicious
length of time in American

unfit to eat.
fact
This
is
air,
the
but if hung the same

meat would be simply
not generally understood, but the
remains the same, nevertheless.
Mutton has a strong
many
flavor
that
is
disagreeable
to
by the oil from the wool,

which penetrates the fat. In chops the pink skin above
the fat should always be removed.
The caul or lining
;
it
is
said to be caused
74
membrane of the abdomen is wrapped around the leg

when offered for sale in the markets, and is often left on
Some cooks affirm
in roasting to help baste the meat.
that
it
imparts a strong flavor to the meat and, therefore,
remove
before roasting, basting with some of the kid-
it
The wisdom or consistency of this,

open to doubt. The best roasts are the leg,
Mutton is generally served
the saddle and the shoulder.
ney
necessary.
fat, if
however,
rare,
is
but this
is
a matter of taste.
BOILED LEG OF MUTTON, WITH CAPER SAUCE.

Put the mutton
in a kettle,
pour over
it
boiling water
and add a cupful of well washed rice,

which will render the mutton whiter and more tender.
When the water boils, skim it carefully, and allow it to
then set the kettle where
boil rapidly fifteen minutes
sufficient to cover,
and allow
the boiling will be gentle but constant,
minutes to each pound,
if
the
meat
is
fifteen
desired
rare.
Serve with
CAPER SAUCE.
Two
One
Three table-spoonfuls of capers.

One-half cupful of butter
One

salt.
Beat the flour and butter to a cream, and add the

ing water.
Set the mixture on the
fire,
stantly until heated to the boiling point
soning,
lemon juice and capers, and
and
stir it
then put
serve,
boil-
con-
in sea-
either by
MEATS.
pouring
over the leg of mutton or else in a separate
it
may be
dish, as
175
preferred.
Another and very superior way of finishing a leg of

mutton is to salt and pepper it after taking it from the
water, dredge well with flour, place it on a meat-rack
in a dripping-pan, and brown half an hour in a very hot
oven.
If this is done, but ten minutes to a pound will
suffice in the boiling.
BAKED LEG OF MUTTON.
Wipe
salt,
mutton with a damp
the
roasting-pan
cloth, sprinkle
it
with
and place on a meat-rack in a

add a cupful of water in the pan and
pepper and
;
flour,
roast in a hot oven, allowing fifteen minutes to a pound.
Baste every ten minutes, adding more water,
and dredging with a

pepper
each basting.
at
sprinkle of
slight
When
Place the dripping-pan upon

drain off
all
if
needed,
flour, salt
done serve on a
and
platter.
the top of the stove, and
but two table-spoonfuls of the
fat.
Add
and thicken with a small quantity of flour

wet to a paste in cold water, adding a little of the paste at
a time and stirring constantly until the gravy is of the
desired consistency.
Pour a couple of spoonfuls of the
gravy on the meat just before sending it to table, and
place the remainder in a sauce-boat.
Always serve
currant or some other tart jelly with roast mutton.
a
little
water,
MUTTON
Wash
vinegar.
dry place
a la
Venison.
mutton inside and out with cider

not wipe it, but hang up to dry in a cold,
saddle of
Do
not
in the cellar if
as the moisture of a cellar
is
it
can possibly be avoided,
disastrous to meat.
176
on the meat, throw a clean

any possible dust. Sponge
When
in this way every other day for two weeks.
ready to cook, wipe the meat with a cloth, but do not
When
the vinegar has dried
cloth about
it
keep
to
off
Roast the mutton, basting for the first hour

with butter and water, and afterward with the gravy in
Add to the gravy just before serving half a teathe pan.
cupful of walnut, nriushroom or tomato catsup and a glass
wash
of
it.
Madeira, making the gravy the same as directed in the

Mutton prepared in this way strongly
preceding recipe.
resembles venison.
STUFFED AND ROLLED SHOULDER OF MUTTON.
Have
piece.
the butcher remove the bones from a shoulder
Wipe
the meat carefully, and dredge with flour,
after sprinkling with salt
Make
and pepper.
the follow-
ing
STUFFING.
One
One
One-half an onion.
One
One
Rub
the butter
tea-spoonful of dried herbs.

tea-spoonful of
and crumbs well
stand at least an hour.

ing water over
salt.
it,
Chop
and drain
together,
off
to the
let
them
almost immediately.
This removes the rank taste of the onion.
ped onion
and
the onion fine, pour boil-
crumbs, and also the
salt
Add
the chop-
and pepper, and
MEATS.
177
Spread the meat with this

and skewer it together, or else tie it
around with clean twine if there are no skewers. Put
half a pint of water in the bottom of the baking pan, and,
placing the meat on a rack (see " Kitchen Utensils "), roast
the same as directed for a baked leg of mutton, basting
the herbs,
dressing,
there are any.
if
roll
frequently.
it
up,
Allow about twenty minutes to a pound
baking with a
in
stuffing.
MUTTON STEW.
Three pounds of shoulder
One-half pound of
One
One
salt
of mutton.
pork.
large onion.
cupful of milk.
Two
Salt
and pepper.
The
inferior parts of the sheep will do well for this

which mâkes an economical dinner.
Trim the
mutton of every particle of fat, and cut it into pieces half
dish,
the size of a tea-cup
nearly cover with hot water, place
simmer slowly, closely covered, for

Then add the pork and onion, season to
half an hour.
taste with salt and pepper, and stew slowly until the meat
is tender.
Lift the meat out with a skimmer, and place
it on the serving dish
and add the milk to the gravy in
the kettle. When the gravy is hot, add the flour stirred to
it
on the
fire
and
let it
When these are well cooked

and add more seasoning if necthen pour it over the mutton, and serve. If green
in
season, add the grains from six ears an
a paste with a little cold milk.
together, taste the gravy,
essary
corn
IS
hour before the stew
is
done.
178
MUTTON.
SCALLOPED
One
pint of cold,
chopped meat.
One-quarter tea-spoontul of pepper.
One
One
One
One
tea-spoonful of
salt.
cupful of water.
meat rather coarsely, and add the salt and

when
the butter, and stir in the flour
browned darkly, add the water, and season the gravy
Arrange alternate
thus made with salt and pepper.
layers of meat and gravy in a baking dish, using three
layers of gravy and two of the mutton, thus ending with
Chop
the
Heat
pepper.
Cover the top with a
gravy.
light sprinkling of bread-
crumbs, and bake twenty minutes in a hot oven.

dish
may be prepared
fast,
and
the day before,
if
needed
This
for break-
set in a cold place.
FRENCH CHOPS.
These
butcher,
clean
are cut
for
quick
from the
who removes
a
fire,
little
all
ribs
distance
adding
and are trimmed by the

and scrapes the bone
the fat
salt,
from the end. Broil over

pepper and butter before
These chops may also be cooked by frying, in

which case they are first seasoned with salt and pepper
and dipped in beaten egg and then in cracker-crumbs.
French chops may be prettily served by making a mound
of mashed potatoes and laymg the chops around it, with
serving.
bone end upward and resting upon the potatoes,

These chops are generally served with peas.
the
ME A TS.
79
MUTTON CUTLETS, WITH SPANISH SAUCE.

Have
and a-half
French chops. With a sharp
two without separating the meat
the cutlets cut from the ribs, one inch
and trimmed
knife split each chop
thick,
from the bone.
like
in
Then make
the following filling for six
chops
One
One
One
of
chopped mushrooms.

Three table-spoonful of water or stock.
One
One
tea-spoonful of parsley.
tea-spoonful of
salt.
One-fifth of a tea-spoonful of pepper.
Cook
the butter and onion together for five minutes,
add the mushrooms and seasoning, and cook for five minutes longer.
Add the flour, and stir well then put in
;
and cook three minutes. Turn the filling out

on a plate and when cool, spread it inside the chops, presthe water,
sing
them
lightly together.
Broil for eight minutes over a clear
warm
platter,
fire,
arrange on a
and pour over them the

SPANISH SAUCE.
One and a-quarter pints

One ounce of lean ham.
One bay-leaf.
of stock.
Three table-spoonfuls of gelatine.

Four table-spoonfuls of flour.
Four table-spoonfuls of butter.
Two table-spoonfuls of chopped onion.
One table-spoonful of chopped carrot.
l8o
One
One
sprig of parsley.
Two
cloves.
table-spoonful of chopped celery.
bit of
Salt
mace.
and pepper.
Soak the gelatine an hour in a little of the stock

cook the butter and the vegetables together for ten
minutes, being careful to avoid burning; then add the
flour, and when brown, draw the pan back, gradually add
the stock, and boil three minutes, stirring all the time.
Add the herbs and spice, and place the vessel where
Add the gelatine at
the sauce will simmer for two hours.
Skim the
the end of that time, and cook fifteen minutes.
also
fat off
and
when
strain,
it
is
ready to pour on the cutlets.
way are considered one

for company dinners^
Cutlets prepared in this
most fashionable
entrees
MUTTON CROQUETTES (an

One
One
pint of
of the
Entree).
chopped meat.
cupful of milk or cream.
Two eggs.
One
One-half of a table-spoonful of
Two
Two
salt.
One-half of a tea-spoonful of pepper.
Chop
the meat rather fine, and add the salt, lemonand pepper. Put the milk in a small frying-pan.
Stir the butter and flour to a cream, and when the milk
boils, stir in the mixture slowly.
Cook one minute, stirring all the time
then add the chopped meat, and let all
boil together three minutes.
Beat the eggs, add them,
juice
MEATS.
l8l
and remove from the fire at once

upon a platter to cool. Sprinkle a
and when the mixture is cool,
with crumbs
stirring thoroughly,
turn out the whole
board
lightly
take a spoonful in the hands, shape
until all
roll
it
roll
each one
each
in
if
lightly
in the
crumbs.
beaten ^g'g and again
ing-basket.
cooked
ket
may
a cylindrical
to
it
upon the board. Continue thus

the croquettes have been formed, being careful to
form, and
The
in this
in
When
all
are done, dip
crumbs, and fry
in a fry-
croquettes should brown in two minutes
way.
Those who have not
a frying-bas-
use a frying-pan, cooking the croquettes until
brown
The
must be very
should be
desired for breakfast, the croquettes may be shaped the
day before and kept in a cool place, being dipped in the
egg and the second covering of crumbs in the morning.
they are a
nice
color.
hot or the croquettes will break.
If
onion
is
liked,
fat
If this dish
a tea-spoonful of onion juice
may be
added with the other seasoning.
MUTTON AND OYSTER SAUSAGES.

One pound of rare cooked
meat.
One- half tea-spoonful of pepper.

One-third pound of beef suet.
One
pint of oysters.
One-half a pint (scant) of bread-crumbs.
Two
eggs.
One
One
onion.
table-spoonful of herbs.
Chop the meat very fine, and add the seasoning, which
may be more than that given above, a bit of celery, parsley and any herbs available being proper.
Chop the suet
l82
very
and
fine,
oysters
the
also
together,
form into small
anchovies
may be added
mix
then
and
balls,
fry.
well
all
couple of
to the seasoning.
LAMB.
Lamb
best roasts are the fore and hind quarters.
The
keep
not
will
mutton, and
like
should be used not
it
Like veal,
longer than three days after killing.
it
should
be thoroughly cooked.
ROAST LAMB, WITH MINT SAUCE.

roast
the
If
from the breast, make a
is
stuffing as
directed for a rolled shoulder of mutton on page 176, and

fill
made
the place
dredge with
water
salt,
the
for
stuffing.
pepper and
in the roasting-pan,
flour,
Wipe
place
meat,
the
a cupful
of
and roast the meat on a rack,
basting often and allowing fifteen minutes to a pound.
Accompanying the
Serve hot on a platter.
roast
in a
separate dish will be the
MINT SAUCE.
Pick the leaves from the mint stalks until there
a pint.
Wash
the
leaves,
is
half
drain well, and place them
bowl.
Then, using a knife and
them mto very small pieces. Do not use a
wooden bowl, for half of the mint oil will be absorbed by
in
an earthenware
fork, cut
When
the wood.
the
table-spoonful of sugar,
a pint of
hot vinegar.
three minutes.
taste.
is
well chopped,
stir
in
mix thoroughly, and pour in half

Cover tightly, and serve after
Some cooks pour
and serve the same

a matter of
mint
after
it
the vinegar on
has stood one hour.
cold,
This
is
MEATS.
183
LAMB CHOPS.
These are broiled the same
intended to be served
at a
as
French chops.
luncheon as an
entree,
Wlxen
they are
manner: Mold
and cut sheets of thick white writing-paper, so that when
opened they will be heart-s,haped, making each sheet
nine by four and a-half inches in size.
Dip the cases in
broiled in paper cases, in the following
olive oil or melted butter, being careful that
mains unoiled.
Have
no part
re-
the chops cut from the ribs and
prepared the same as French chops.
Season with salt

and pepper, and dip them in melted butter.
Place
each chop on one side of a paper, with the bone toward
the center, fold the paper together, and roll the edges to
keep them closed. Broil eight minutes over a moderate
fire.
Serve on a hot dish in the papers in which they
were broiled. The success of paper broiling lies in getting every part of the paper well oiled.
The broiler
should be turned almost constantly while the chops are
cooking.
BROILED BREAST OF LAMB.

This
a very delicious dish, but
is
be done carefully.
The
fire
the broiling must
should not be too bright
will soon scorch.

Lay the inside of the
meat toward the fire first and broil very moderately,
turning the meat often.
When done, butter slightly, and
or the meat
season with salt and pepper.

in
The
breast of lamb
most markets with the fore-leg attached
this
be cut
in
to
is
sold
should
off before the piece is broiled, for, being so thick

comparison with the rest of the piece, it is difficult
cook it sufficiently. A stew may be made of the leg
piece, or
it
may go
with other pieces to
make
soup.
84
PORK.
This
is
an unwholesome meat, and
is
very undesirable
and people with weak digestions. It should

never be seen on the table, except in cold weather, unless,
of course, in the form of smoked meat (ham or bacon).
Salt pork, bacon and ham are less objectionable than
fresh pork in fact, salt pork and bacon should always be
for children
kept
at
hand
in the
kitchen to use in cooking other meats.
In the country remote from the markets

possible even in
summer
it is
next to im-
the housekeeper to
for
pro-
vide for the table without a generous supply of bacon,
ham and salt pork but the danger is less in these

homes, for the animals are fed on corn, and generally are
;
so cared for that diseased meat
is
almost an impossi-
bility.
There
is
no part of the pig that
quently to the poor
man he
is
is
not used
conse-
a very profitable animal.
Pork requires a great deal of cooking, for when underdone the danger from eating it is very much increased.
ROAST LITTLE
The
pig should
be
about
butcher draws and scrapes
it,
PIG.
three
weeks
old.
The
but the cook must clean
it.
Cover the point of a wooden skewer with a piece of soft

cloth, and work the skewer into the ears to clean them.
Cleanse the nostrils in the same way, and also the vent
near the tail.
Scrape the tongue, lips and gums with a
sharp knife, wipe them with a soft cloth, and take out the
Wash the pig well with cold water, wipe dry, and
eyes.
rub a table-spoonful of salt on the inside of the pig.
Make
the following
MEATS.
185
STUFFING FOR ROAST
PIG.
Three pints of bread-crumbs.

Three tea-spoonfuls of salt.
One
table-spoonful of powdered sage.
One chopped onion.
Mix
well together,
first
of butter.
rubbing the butter into the
crumbs, and then adding the seasoning; and
the body
fill
Press the fore-feet forward and the
with the stuffing.
hind-feet backward, and skewer
position.
the
of
the
them to
mouth open, and place a small block
Butter two
teeth.
about the ears.
sheets of
paper and pin them
Sprinkle the pig with
salt,
a-half,
and cook
at least
rub
it all
Then
with soft butter, and dredge with flour.

in the roasting-pan,
Force
wood between
over
place
it
and
three hours
basting every fifteen or twenty minutes with butter
and sprinkling lightly with salt and flour after

Water should not be used, if the surface
the meat is desired crisp.
Remove the paper from the
or salad
oil,
each basting.
of
When
ears during the last half hour.
move
small ear of corn or a small lemon.
with this dish.

off
ready to serve,
the block from the mouth, inserting in
first,
the
meat
split
down
is
re-
place a
Serve apple sauce
In carving a roast pig, the head

the back, the
shoulders taken off and the ribs separated.

the stuffing
its
is
cut
hams and
portion of
served to each person.
ROAST LEG OF PORK.
The
pieces
used for roasting are the spare-rib, the
chine or loin, the leg and the shoulder.
be roasted, score the skin
in
If the
leg
is
to
squares, or in parallel lines
86
running from side
to side.
Put very
little
water
in
the
pan under the meat, sprinkle the latter with salt and pepper, dredge lightly with flour, and roast twenty-five minPour off all but two table-spoonfuls of
utes to a pound.
the
when
Place the pan on top of the stove, and
fat.
two table-spoonfuls of
hot, stir in
flour.
Cook one
min-
and add a pint of hot water, stirring constantly. Let

the gravy cook three minutes, and season with salt and
pepper. Those who do not object to a hint of onion in
ute,
flavoring will find
onion
it
a great addition to
the pan while the
in
meat
is
place a
roasting.
small
This, of
removed before the gravy is made but it takes

extreme " pig " flavor that is so disagreeable and
course,
is
off the
noticeable in old pork.
ROAST LOIN OR SHOULDER.
The
leg,
and the shoulder are roasted the same as the
loin
twenty minutes to a pound being allowed for the loin
and twenty-five minutes
for the shoulder.
ROAST SPARE-RIB.
Trim
dle,
off the ends neatly, crack the ribs across the midand sprinkle with salt and pt ôer. Whei- the meat
is first
half
In
put
done
ten
in
;
to roast
it
with greased paper until

flour.
once with butler and afterward

minutes with the gravy. This is a necessity,
minutes baste
every fifteen
for the spare-rib
the
cover
then remove the paper and dredge with
pork from
is
a very dry piece.
the oven, strew
its
Just before taking

surface with
bread-
crumbs seasoned with a little powdered sage, salt and pepCook

per, and a bit of onion minced as fine as possible.
Make the gravy as
five minutes, and baste once more.
ME A TS.
directed for a roast leg of pork; strain,
the meat or serve in a gravy dish, as

Spare-ribs
may be
and pour
may be
it
87
over
preferred.
with the stuffing given for a roast
filled
The
ribs
are cracked crosswise the entire length in two places,
and
little pig,
the
half the quantity specified being used.
stuffing
placed in the center and the two ends
is
folded over and tied.
BROILED PORK STEAK.
When pork
is
be broiled,
to
it
should be cut very thin
and salted and peppered.

greased paper around the meat.
Many
indeed,
The
broiling of pork
cooks wTap
a delicate operation, since the
is
meat must be so thoroughly cooked.

FRIED PORK CHOPS.
Place
table-spoonful
Dust the chops with

until of a fine
brown.
directed for the roasts,
of
drippings in a frying-pan.
pepper and
flour, and fry slowly

Thicken the gravy in the pan as
and pour it over the meat.
salt,
PORK TENDERLOINS.
These are the choicest cuts
They
of the
pork and correspond
and although
would at first
appear, since there is no bone or waste of any kind.
They are split lengthwise and fried the same as pork
to the fillet of beef.
are solid meat,
rather high-priced, are not as expensive as
chops.
FRIED SALT PORK, WITH CREAM GRAVY.

Cut the
After
slices
they have
thin,
and place them
soaked an hour,
in
cold water.
drain well
and dry
88
Heat
them on a napkin.
half a cupful of flour
of
meat
in
spoonfuls
flour
into
it,
the frying-pan very hot.
on a
plate, and, dipping
Drain
fry until crisp.
of
the
that
and
fat
remaining
stir
but two table-
two table-spoonfuls
the
in
off all
Place
each piece
pan.
Cook
of
for two
then draw the pan back on the

When the gravy
pint of milk.
add
a
and
slowly
range,
cook only a minis smooth and well mixed together,
Turn the
ute, and add pepper, and salt also if needed.
gravy over the meat, and serve. This is the most delicious way of preparing salt pork and makes a very satisminutes, stirring well
factory breakfast dish.
SOUSE,
OR
pigs' feet.
Clean the feet carefully, and pour over them hot water
sufficient to cover.
rate
from the bones
Boil slowly until the

;
skimmer, and place them

largest bones.
used
meat
will sepa-
then take them up carefully on a

in
a stone jar, taking out the
Set the water aside in a cool place to be
later.
Allow a quart of strong vinegar to four good-sized

feet and uppers (which are always sold with the feet).
Place the vinegar on the fire, adding
Four bay-leaves.
One
One
table-spoonful of whole cloves.

table-spoonful of broken cinnamon.
One-quarter of a tea-cupful of
Two
One-half an onion, cut
One blade
Steep
utes,
all
salt.
tea-spoonfuls of pepper.
in
eighths.
of mace.
these slowly in the vinegar for forty-five min-
being careful that the vinegar does not boil rapidly
MEATS.
Remove from
any time.
at
in
purposes.
the
all
the latter
unless
the water in which the feet
which by this time will have

a cake on the top, and save it for cooking
Place a quart of the water in the vinegar,
were boiled
formed
189
is
fat,
not very strong, in which case less
water must be added, so that the vinegar will not become

too
much
jar,
spice, etc.,
helping
until
Strain the liquid through a sieve to
diluted.
remove the
it
and pour
the whole
thoroughly mixed together.
is
jar in a cold place for
ready for use.
over the meat
it
the
in
through the meat with a knife and fork,

Set the
two days, when the souse
This preparation
will
be
particularly nice for a
is
home luncheon or tea and should be a

mass when properly prepared.
thick, jelly-like
pigs' feet, fried.

Split the feet
them
separate
through the middle lengthwise, and boil
tender, but not so
until
from
the
bones.
much
After
that the
draining
meat
will
well,
dip
^^g and then in rolled crackercrumbs seasoned with salt and pepper, and fry in a hot
each piece
in
beaten
frying-pan, using plenty of
oughly so there
dish
when
will
fat.
Drain each piece thor-
not be a drop of fat on the serving
sent to table.
head-cheese.
This
is
generally
but the head alone
meat very
made of
may be
the head, ears and tongue,

used,
if
desired.
Clean the
work being most particular and not to be hurried.

Boil the meat and bones
in salted water until the former is very tender.
Skim out
the head, place it in a colander to drain, and remove all
carefully, this part of the
190
the bones
with a knife.
Cut the ears rather fine, and

Season the whole with
place them with the head meat.

salt,
pepper, sage, sweet marjoram and any other herbs
that
may be
Mix
the
available,
adding a
little
powdered
cloves.
mass well together, taste to see if properly

seasoned, and pack it tightly in a bowl, interspersing the
Press
layers of meat with slices of the boiled tongue.
the meat into a compact shape, and cov4r it with a plate
upon which is placed a sufficiently heavy weight. The
head-cheese will be ready to use in two or three days.
Cut it in thin slices, and serve with vinegar, and mustard
if liked
or it may be cut in slices and fried th'e same as
;
pig's feet, being first
The
latter
mode
dipped
in
egg and cracker-crumbs.
of preparing produces a very
pleasant
breakfast dish.
SCRAPPLE.
Many
lar dish
country have some particuwhich they are noted, and. that peculiar to
cities or parts of the
for
Philadelphia
market
in
made
is
known
as "scrapple," w^hich
is
brought
large quantities and sold most reasonably.
way
to
It
and thoroughly clean a

hog's head then split it, and take out the eyes and
brain.
The butcher will, of course, do this when
directed.
Clean the ears also, and scrape and scald them
well.
Put all on to boil in plenty of cold water, and simmer gently for four hours, or until the bones will easily
slip from the meat.
Lift out the meat and bones into a
colander, remove the bones, and chop the meat fine.
Skim off every particle of grease from the water in which
the meat was boiled, and return the chopped meat to the
kettle and water.
Season highly with pepper and salt
is
in
this
Scrape
MEATS.
191
and such powdered herbs as may be preferred. Now

take a large wooden spoon or paddle and stir constantly,
meanwhile adding enough corn meal and buckwheat flour,
in
make
equal quantities, to
Cook slowly
mush.
a soft
one hour, stirring frequently, as the mush will scorch

Pour the mixture into dishes and keep it in a cool
easily.
slicing
place,
buckwheat
as
it
wheat middlings
is
needed.
used
Sometimes part or
and again corn meal
flour,
of
all
place of the corn meal and
in
or
buckwheat
flour alone is used.
TO COOK SCRAPPLE.
Cut
and
it
into rather thin slices, dip each slice in flour,
fry until a flne
brown.
Drain well before serving.
PORK SAUSAGE.
Six pounds of lean fresh pork.
Three pounds of fat fresh pork.
Twelve tea-spoonfuls of powdered sage.
Six tea-spoonfuls of black pepper.

Six tea-spoonfuls of
Two
Two
salt.
tea-spoonfuls of
powdered mace.
tea-spoonfuls of powdered cloves.
One grated nutmeg.
Grind the meat

mills of
Mix
this
is
for
sausage
will
Most butchers have
mill.
do the work
at small
cost.
the seasoning thoroughly with the meat, using the
hands for mixing.

liked
in a
kind find
The
spices need not be added,
but they help to preserve the meat.
immediate use, they
may be
omitted.
If the
each pound the following
not
safe rule
to follow in seasoning a small quantity of sausage

to allow to
if
sausage
meat
is
192
One
One
table-spoonful of
salt.
tea-spoonful of sifted sage.
There are many ways of putting away sausage meat.

it is to be kept a long time, pack it in a stone jar, and
pour melted lard on top the meat will keep a very long
If
time
sealed in this way,
if
preserving
from
thus
it
The meat may
summer.
many country housekeepers

autumn
the
until
be kept
also
following
cotton bags.
in
making each one a yard

Dip them in strong salt and
them dry before filling. Crowd the meat
Use strong cotton
for the bags,
long and four inches wide.

water,
and
let
closely into the bags, pressing
When wanted
potato masher.
the
bag back, cut

Sausage
brown.
made from
off the
is
meat
ordinarily
it
with a pestle or a
in
end of
and fry
"casings"
for use, turn the
in
half-inch slices,
put
away
in
the intestines.
TO CLEAN THE "CASINGS."
them inside out and wash thorthem soak in salted water for two days.
Wash them again, cut into convenient lengths, and scrape
them on a board with a blunt knife, first on one side,
When well scraped, wash them again,
then on the other.
tie up one end of each length, insert a quill in the other
end, and fill them with air by blowing through the quills.
If white and clear, they are clean, but if any thick spots
Empty them,
oughly
then
turn
let
appear, they must be scraped again.
Throw
the casings
into cold, salted water until wanted.
TO COOK SAUSAGE.
When
cooking sausage
in casings, prick the skins
a sharp steel fork to prevent their bursting.
If
with
cooking
MEATS.
in
it
bulk, shape the sausage into balls with the hands.
Place
no
193
it
in a
hot frying-pan, and fry until brown, adding
as there will generally be plenty in the meat.
Readd a tablespoonful of dry flour to the fat in the pan, and cook one
then gradually add a cupminute, stirring all the time
When the gravy is boiling and
ful of milk, still stirring.
is of a creamy consistency, add salt and pepper to taste,
pour the gravy over the sausage, and serve.
fat,
move
the sausage,
when done,
to a platter,
TO SALT DOWN OR PICKLE PORK.
The hams,
and middlings are the

This should be done as
the meat is cold, and should not be
shoulders, chines
parts of the pig usually pickled.
soon as possible after
delayed more than twenty-four hours at the very longest.
The following
pounds
of
is
the proportion of pickle allowed to
Two
Two
and a-half pounds of brown sugar.

ounces of saltpetre.
Nine gallons
Salt to
Mix
fifty
pork
make
of water.
a brine.
the sugar and saltpetre with the water, and gradadd Liverpool salt until the brine will float an egg.
Boil for ten minutes, skim off all the scum that rises, and
set aside to cool.
Cover the bottom of the packing barrel with coarse salt, and pack the pork closely in it, with
the rind next to the sides of the barrel, and covering each
layer with salt.
When all the pork has been packed,
pour the cold brine over it, place a round board cut a little smaller than the barrel on top of the meat, and upon
it lay a heavy weight to keep it beneath the surface.
If
ually
13
194
at any time the brine froths or looks reel, it should be

turned oH, scalded again and more salt added as soon
as cold it should be returned to the meat.
;
TO CURE HAMS.
The hams may be

above directed
pickled with the rest of the pork, as
and
remaining
after
in the brine sixteen
days, should be removed and washed clean of salt.

They are then ready to be smoked. Another method of
ham
curing
is
to allow to fifty
Two pounds
One ounce
Two
pounds
of
meat
of fine salt.
of
powdered
saltpetre.
ounces of brown sugar.
Place the meat on a board or table in the cellar, with
Mix
the skin side down.

well together,
ture, putting a
Rub
bone.
of
little
until the
it
meat
there be any of the mixture
end
of a week,
main
the
rubbing
it
over with this mix-
all
end around the
the hock
in
will
absorb no more.
left,
use
it
in as before.
this condition for sixteen
in
sugar and saltpetre
salt,
and rub each ham
Should
on the meat
at the
Let the hams
days,
when they
re-
are
ready to be smoked.
TO SMOKE HAMS.
Wet
the
hams with clean
water,
and dip them, while
wet, in dry bran, forming as thick a coat as possible over
the meat.
to
Sawdust
form a crust that

juices.
Hang
is
The
be preferred.
the
hock end down.
sometimes used, but bran
is
much
object of thus using the bran
will
prevent
hams in
Keep up
the
is
to
evaporation of
the
smoke-house, with
the
the
a good
smoke
continually,
MEATS.
smothering the
with sawdust, and taking care that
fire
house does
the
195
become hot
not
allowed to hang as long as that.
warm
keep the hams until
Should
much
edly
an
in a cool
better to encase
They
them
seldom
be desired
to
many ways
are sometimes
place, but
protection against
effectual
it
is
it
weather, there are
which they may be put away.
in
simply hung on hooks
Meat
any time.
at
should be smoked at least four weeks, but
undoubt-
it is
these are
in covers, as
Dust cayenne
insects.
pepper around the bones, and wrap the hams closely
in
brown paper and then with coarse muslin shaped to fit

them exactly, stitching the muslin tightly to position.
Whitewash the muslin cloth, and hang the hams in a cool,
dark, dry place.
TO BOIL A HAM.
Wash
fifteen
ham
in
ham
the
night in
well, and,
water.
clear
if
where the
in this
soak
salt,
weight,
its
minutes of cooking to every pound.

large kettle on the stove, cover
and when the water
water,
very
Ascertain
ham
way
for
will
set
boils,
W^hen
gently simmer.
one hour, turn
the
off the
over
it
and allow
Place the
it
kettle
it
cold
with
back
has boiled
water and add fresh
By thus changing the water the rank

smoke is destroyed. For every ten pounds
boiling water.
taste of the
meat add half a cupful of sugar to the second wâter,

and then boil the remainder of the time required. WHien
of
done, remove the ham, but do not skin

cut
it is
it
until
to
it
it
until cold,
nor
has been cooked twenty-four hours, unless
be eaten hot
in that
case
soon as taken from the water, and

discolored portions
removed.
it
should be skinned as
all
the black rind
In cooking
half
and
a ham,
96
one that has been cut, the juices will be better

retamed if the cut side is kept upward in the kettle.
This may be easily done by propping up the meat with
or
a clean stone placed on each side.
to
There are many ways of finishing boiled hams that are

be served whole. The method most commonly pur-
sued
is
to sprinkle grated
brown them
to brush the
ham
ham and
Another desirable mode is
bread-crumbs over the
in a quick oven.
with beaten egg, cover
with bread-
it
crumbs and brown nicely; or the ham,

skinned, may be dusted with black pepper
after
being
sifted
on
in
The latter plan produces an attractive looking

dish.
One thing must, however, be borne in mind that
no matter how well a ham is cooked, it will prove an utter
circles.
failure
if
not cut
in thin slices for serving.
FRIED HAM, WITH CREAlVf GRAVY.

Properly cured
should the
ham be
ham
not
will
too salt, place
need freshening
it
in a frying-pan,
but
cover
with cold water, and set the pan on the range in a mild
when
the steam commences to rise, pour off

and add more cold wâter. As soon as this
water steams lift out the slice of meat and drain it well
Two waters should always be sufficient to
before frying.
Heat the pan for frying,
freshen the saltest piece of ham.
and when very hot, cook the meat without the- addition
heat; and
the water,
of
fat,
unless
the
ham
is
exceptionally lean,
spoonful of pork drippings should be used.
ham
is
nicely browned, place
it
the
on a platter, and add a
cupful of milk to the fat in the pan.
When
this boils,
cream with a table-spoonful of flour wet

a smooth paste in a little milk, adding pepper to sea-
thicken
to
when
When
it
to a
MEATS.
son
gravy
in
197
and turn the gravy over the ham. A more simple

is made by adding a little hot water to the fat, etc.,
and pouring
the pan
this
over the meat.
HAM SANDWICHES.
Chop
juice
and a
olive
of
little
pound
half
fine
table-spoonful
of
oil,
ham, and season with a

table-spoonful of lemon
pepper and made mustard.
bread on the loaf before cutting
it
and spread the ham between them.

cut very
laid
thin,
spread with a
between thin
Butter the
cut the slices thinly,
Or
the
ham may be
coat of mustard and
light
slices of buttered bread.
PORK AND BEANS,

OR BOSTON BAKED BEANS, NO.
Much
of the
I.
excellence of this dish depends upon the
kind of bean-pot used.
It should be of earthenware, with

narrow mouth and bulging sides. Soak a quart of
pea beans in cold water over night in the morning place
them in fresh water, and simmer gently until soft enough
to
pierce
boil
long
may be
them
with a pin, being careful that they
enough
to
break.
If desired, a
boiled with the beans.
into a colander,
place them,
when
When
cut
part fat and part

it
in
half-inch
they are
onion
soft, turn
pour cold water through them, and
well drained, in
boiling water over a-quarter of a

is
do not
small
lean.
strips,
Pour
the bean-pot.
pound
of salt pork
that
Scrape the rind until white,
and bury the meat
in
the
Mix together
beans, leaving only
the
tea-spoonful of
a tea-spoonful of dry mustard and
salt,
rind
exposed.
a-fourth of a cupful of molasses.

fill
Place these
the cup with hot water, stir until well mixed,
in a cup,
and pour
98
beans and pork. Add enough water

and bake eight hours, adding water
to keep them covered, until the last hour, when the pork
should be raised to the surface to crisp.
more salt must
If pork is disliked, it may be omitted
the liquid over
to
tlie
the beans,
cover
then be used, together with a third of a cupful of butter

or half a pound of fat and lean corned beef may be
substituted.
BOSTON BAKED BEANS, NO.
2.
This recipe has been used most successfully for many

years,
Do
and the work
is
quickly done.
not soak the beans over
pea beans over the
fire,
night.
Place a quart of
cover them with cold
water,
and slowly bring the water to a boil then set the kettle
where the beans will just bubble, but will at no time boil
When they have cooked in this way for fifteen
hard.
minutes, add a four-inch square of salt pork to the kettle,
and simmer gently with the beans until they may be
then turn
pierced with a pin, but are not at all broken
the beans into a colander to drain.
Place together in a
;
coffee-cup two large table-spoonfuls of
molasses, a tea-
spoonful of salt and a-fourth of a tea-spoonful of pepper,
and fill the cup \yith some of the hot water in which the
Place the. beans in the bean-pot, turn
beans were boiled.
them the cupful of seasoning, and stir well until

Cut the rind of the pork in small
squares, sink the meat in the beans, leaving only the rind
exposed add more bean water until the rind is covered,
and bake two hours, raising the pork during the last threeMore
quarters of an hour, to brown and crisp the top.
baking may be allowed if there is time for it before servover
thoroughly mixed.
ME A TS.
ing
but excellent baked beans have for
many
99
years been
way in the writer's household, and never

hours' baking.
than
two
with more
prepared
in
this
BACON.
This
is
it
may be
is
also
cured the same as ham. It may be boiled

cut in thin slices and fried or broiled crisp.
cooked with
or
It
liver.
LARD.
Housekeepers who would have really fine lard should

it
at home, as that purchased at the stores is
almost invariably close and tough and good results cannot be expected from its use.
Particularly in making
prepare
pie-crust
poor lard assert
will
never be flaky
small
pieces,
enough water
the
fat.
will all
if
the lard
removing
in
is
all
itself,
tough.
flesh
for the crust can
Cut the lard-fat into

and membrane. Put
a kettle to cover the bottom, and lay in
The water will prevent the lard burning and

have evaporated by the time the lard has melted.
Boil gently until the " scraps" settle, stirring often.
The
" leaf " produces the finest lard,
be put in with the inferior
The
fit
for
fat
and should never
fat.
from the small intestines and the pieces not
salting
should be
laid
in
lukewarm water
twenty-four hours and should be melted by
away to freeze, and the strong

These minute directions are,
itself.
for
Set
it
flavor will
soon be gone.
course,
more especially
of
intended for the benefit of country housewives.
POULTRY AND GAME.

The
flesh of poultry
the flesh of
and game has less red blood than

is drver and not marbled with
animals and
200
Game
fat.
has a strong odor and flavor that
is mistaken
be an indication that the meat is tainted.
Whitefleshed game should be well cooked, while that
which has dark flesh should be served rare.
by many
to
TO CHOOSE POULTRY AND GAME.
The
best chickens have soft, yellow feet, short, thick

smooth skin and a plump breast, the cartilage on
the end of the breast-bone being soft and easy to bend.
This is sometimes broken in old fowls to deceive purchasers, but this fact may easily be detected.
Pinfeathers, as the short, young feathers are called, always
legs,
indicate a
young bird
while long hairs invariably belong
to the older ones.
The bodies
in
of
capons are very plump and are larger
and the
Old fowls have long, thin necks,
have sharp scales, and the flesh is of a purplish hue.
proportion than those of fowls or chickens
meat
is
the feet
The
of fine flavor.
best turkeys have smooth, black legs, soft spurs
and white flesh.

Geese and ducks should not be more than a year old
they should have soft, yellow feet and tender wings and
be thick and hard on the breast, and the wind-pipe should
break easily when pressed with thumb and finger. Wild
;
ducks have feet of a reddish hue.

Young pigeons have light-red
flesh on the breast and

Old pigeons are thin and very
dark on the breast. Wild pigeons are cheap, but are apt
to be very dry.
Squabs are the young of the tame
full,
flesh-colored legs.
pigeon.
Grouse, partridge and quail

breasts, dark bills
and yellowish
should have
legs.
full,
heavy
MEATS,
Young
2oi
smooth, sharp claws, tender ears
rabbits have
and paws and short necks.

Venison should be dark-red, with some white
fat.
TO DRESS POULTRY.
some markets poultry
In
others
it
is
may be bought
places the poultry
quickest
sold
is
ready dressed,
picked but not drawn, while
way
of killing poultry
but some cut the head entirely
is
in
still
The
alive.
in
other
best and
by cutting the throat,

In either case, the
off.
hung by the feet, as death then

more quickly and the body is more perfectly
fowl should at once be

follows
emptied of blood.
Do
not
country
make
Begin at once
to strip off the feathers.
the mistake of scalding any bird.
women knew
twenty-five per cent,
that
receive
called), the reckless
is
If all
at least
for " dry picked " poultry (as
more
that picked unscalded
they would
and
indis-
criminate use of hot water for this purpose would cease.
Young chickens
boiled
in
are completely spoiled by being thus par-
and while the injury
older birds, the flavor
is
take a few feathers in the

jerk toward the
Do
tail.
to the
meat
is
much changed.
not so great
In picking,
hand and give them a quick
not pull the feathers toward the
by drawing
and pin feathers have been removed, singe the bird by holding the
head and passing the body backward and forward over a
blazing paper, turning both sides to the blaze, and taking
head, as the skin
them
is
much more
in this direction.
When
all
easily torn
feathers
care not to scorch the skin.
TO CLEAN POULTRY.
Cut
off the
the skin
head, and
tiie
feet at the first joint.
on the back of the neck the entire length
Cut
of the
202
body; turn the skin over on the breast, stripping it from

and cut off the neck-bone close to the body.
the neck
No good cook will roast poultry without first removing
the bony neck, for it is an unsightly piece, and there is
;
little if
anything on
to eat.
it
when stewing chicken, but
it
It
may, however, be used
should never be served
at
table.
Carefully remove the crop from the breast.

thin
membrane
often so thin and
hardly perceptible, so that special care
and remove
When
it.
the forefinger
the crop
the throat,
is
all
is
it
a
is
required to find
is
taken out, insert
and break the ligaments
that
Make an
Iiold the internal organs to the breast-bone.
cision near the vent,
This
fact, that
soft, in
in-
and work the hand slowly around,
not through, the organs, keeping the fingers close to the
breast-bone until they can reach no farther, and loosen-
on each side down toward the back.

left side, and if the fingers
be kept up and everything loosened before drawing out,
Gently draw out
there will be no danger of its breaking.
It may be that the lights and a
all the organs at once.
ing
the organs
The
gall-bladder lies on the
piece of the wind-pipe will not
The
lights will
come out with
be found embedded
a soft, spongy, pinkish substance.
the wind-pipe.
tail.
One
Remove
of the best
in
the rest.
the ribs, being of
Look
in the throat for
the oil-sac from the top of the
authorities says
it
is
best not to
wash a bird of any kind, either outside or inside, unless

some accident has happened in removing the entrails;
Other
should be wiped with a very damp cloth.
it
authorities, equally good, advise washing very quickly,
not allowing the bird to remain in the water a moment.
All the best cooks agree that viâter ruins the sweetness
ME A TS.
203
and detracts much from the flavor of poultry and game

and, if needed at all, should be used very sparingly.
Cut the liver away from the gall-bag, taking care not to
break the gall. Cut open the heart to remove the blood,
Cut carefully in one
or else pinch it gently to empty it.
of the thick
and not into
ends of the gizzard, cutting only
Draw
it.
sand unbroken.
that contains the

set
them away
off the gizzard,
to the lining
leaving the lining
Wash
these pieces and
for use.
Turkeys, geese, ducks, pigeons, pheasants and
same way.
drawn, have a bad odor, wash
are cleaned in
the
all
birds
Should the fowl, when

it in cold water in which
has been dissolved half a tea-spoonful of soda.
This
will
help to restore the meat, but such birds are never satisfactory.
Poultry
when bought undrawn
have a strong smell.
If
very sure to
is
housekeepers everywhere would
maintain a crusade against the sale of undrawn poultry in

the markets or by farmers, they would work a most
wholesome hygienic reform. It is a vicious practice an
abuse, in fact, that people have endured, like many other
abuses, because there is no remedy except in concerted
action.
It is impossible to keep undrawn poultry even a
few hours without putrefaction setting
taking place
in,
from the effect of the gases arising from the undigested

food in the crop and intestines.
the
more
of the poison goes
The longer
into the flesh
it
is
and
kept,
in
the
majority of cases poultry that reaches the kitchen from

the
market
is
actually unfit
for
food.
Housekeepers
could well afford to pay a larger price to have the poultry
being killed, since much is

thrown away, besides having left a
mass of poisoned flesh. It is urged that some people
dressed immediately upon
now paid
for that
is
204
prefer the flavor of undressed poultry, but that fact only
makes the matter the more alarming since it

that we are cultivating a taste for putrid meat.
indicates
ROAST TURKEY, WITH GIBLET GRAVY.
Make any
Singe and clean as directed.

the recipes of which
Work
the
of the stuffings,
are given on pages 205
hand gently under the skin on
and 206.
the breast, to
the skin from the flesh, working through the cut
lift
made by
taking out the neck, and taking care not to break the skin.
Put a thin layer of dressing between the skin and
flesh
and place the
body,
rest
the stuffing lightly in the
of
being careful not to pack
it
at
all.
When
the breast
is
draw the skin of the neck over on the back and

fasten it to the back with a skewer.
Turn the tips of
the wings under the back, and fasten them in that position with a skewer, running it through the wings and
Make an incision in the skin near the opening
body.
where the entrails have beeit taken out, and insert the
" drum-sticks " in the holes, tying them together after
Sew up the vent where the stuffing
they are so placed.
was put in. Moisten the skin of the bird with a little
The
water, and sprinkle it with salt, pepper and flour.
moisture helps to retain the seasoning on the meat.
stuffed,
Place the turkey in a dripping-pan in the oven, adding a

very
little
water to the pan, and roast, allowing twenty
minutes to a pound.
After
minutes, baste with the

baste
'every
fifteen
P'requent basting
If the
basting
too often, but
is
it
is
oil
it
has roasted
and water
minutes
until
in
twenty-five
the pan, and
baked
enough.
the secret of success in roasting fowl.
done every ten minutes,
should be done every
it
will
fifteen
be none
minutes at
ME A TS.
the longest.
legs
Some cooks
advise rubbing butter on the

must be a very thin turkey that reas there is usually quite enough fat given off
and breast, but
quires this,
it
When
for use in basting.
a platter,
205
remove the
the turkey
done, place
is
it
and skewers, and place

being prepared.
strings
the oven while the gravy
is
it
on
in
TO MAKE GIBLET GRAVY.

Place the giblets (the
neck that has been cut
Simmer
with cold water.
move
in
heart and gizzard) and the
liver,
off, in
a sauce-pan, and cover
re-
the neck and chop the giblets fine, saving the water
which they were cooked.
from the pan, pour
off all
of the oil, place the
When
the
turkey
is
pan on the top
two minutes and add the water

cooked, pouring
too much.
If
it
in
of the stove,
and when
in
Put
Cook
which the giblets were
gradually so as not to thin the gravy
the gravy seems too thick, add
hot water.
lifted
but three small table-spoonfuls
the gravy boils, stir in two table-spoonfuls of flour.
little
theiTi
and when tender
slowly,
in
chopped
lastly the
season to taste with salt and pepper.
also
giblets,
and
Serve in a gravy
dish.
STUFFING FOR TURKEY

Three cupfuls
NO.
I.
of grated stale bread.
Two
One
Two
tea-spoonfuls of
salt.
One
Rub
least
the butter into the crumbs,
and
let
them stand
an hour, when the rest of the seasoning
added.
This makes a crumby
stuffing.
may
at
be
2o6
STUFFING FOR TURKEY

One
One
One
One
quart of grated bread.

table-spoonful of
summer
savory.
salt.
Two
2.
cupful of milk.
One
NO.
of butter.
eggs.

One-half tea-spoonful of thyme.
Pour the milk on the crumbs, and cover tightly for an

then add the rest of the ingredients, omitting the
hour
onion,
if
objectionable.
OYSTER STUFFING.
Two
cupfuls of bread-crumbs.
One
One
Two
tea-spoonfuls of

salt.

Twenty-five oysters.
Rub
put in the oysters
last,
add the seasoning, and
leaving them whole.
CRANBERRY SAUCE, FOR ROAST TURKEY.

One
One
One
quart of cranberries.
pint of water.
pint of sugar.
Pick over and wash the berries, place them in a stewpan with the water and sugar, and cook slowly for twenty
minutes.
Rinse a mould with cold water, pour in the
stewed berries,
and
set
them away
to
cool.
When
ME A TS.
207
wanted for serving, turn out upon a

and send to the table.
flat
dish, cut
off
thick slice
ROAST TURKEY, WITH CHESTNUT STUFFING.
Draw and
clean
turkey
the
previously
as
directed.
French chestnuts, and boil

water enough to cover. Drain off
Shell and blanch fifty large
them half an hour in

and add to the nuts three table-spoonfuls of
butter, a table-spoonful of salt, and half a tea-spoonful
Mix well, and place them in the turkey.
of pepper.
Truss and roast the fowl as directed in the preceding
the water,
recipe.
When
done, serve with
CHESTNUT SAUCE.
Thirty French chestnuts.
One
One
pint of water.
tea-spoonful of
salt.
One
One
Shell
and blanch the nuts, boil until tender, drain

mash them wdth a potato masher. Add
thoroughly, and
the water a
sieve,
rub the mixture through a
at a time,
little
and cook gently
in a
sauce-pan for half an hour.
Place the butter in a frying-pan, and when hot, add the

flour.
Cook
until the
stirring constantly
flour is
of
a dark-brown
color,
then add the chestnut mixture, cook
for three or four minutes,
and serve
in a gravy-boat.
BOILED TURKEY, WITH CELERY SAUCE.

If
will
a turkey dressed in this
be quite
tasteless.
It
way
is
not well
managed
it
should be well trussed and
208
or the legs and wings will be sadly disarranged durWhen the turkey has been
tied,
ing the process of boiling.

cleaned, stuff
it
with the following
CELERY STUFFING.
One-half head of celery.
One quart
Two
Two
Two
of bread-crumbs.
eggs.
table-spoonfuls of salt.
Chop
after
the
the celery fine,
and add the other ingredients
rubbing the butter into the crumbs
same as directed
fill
the turkey
for a roast turkey, putting a little of
the stuffing in the breast also
and sew
it
up very
se-
Wring
and dredge the cloth thickly with flour. Pin the
turkey in this cloth, and plunge it in boiling water.
Allow twenty minutes boiling to a pound boil rapidly
the first fifteen minutes, and then moderate the boiling
somewhat, but never stop it entirely. Place the turkey,
when done, on a platter, remove the cloth and skewers,
curely.
a large square of cotton cloth out of cold
water,
drain well, and serve with
CELERY SAUCE.
One head of celery.
One pint of milk.
Two
of butter.
Cut the celery fine, and place it in a sauce-pan with just

enough water to cover. Cover the pan, and simmer
MEA TS.
209
When
gently.
fiour together,
the milk, salt
it has boiled an hour, mix the butter and

and add them to the celery, also adding
and pepper. Boil two minutes, stirring all
and serve
the time,
in a gravy-boat.
BRAISED TURKEY.
This
that
for
is
is
a very satisfactory
way
of cooking an old turkey
unfit for roasting or boiling.
roast turkey,
the
stuiif
Spread thin slices of
salt
body and
Make
a stuffing as
breast,
and
pork over the breast and
truss.
legs,
and cover the turkey with a strong sheet of buttered

paper, fastening the paper on by passing a string around
the body.
Spread
in a
the turkey the following
braising-pan large enough to hold

:
One-quarter pound of salt pork, sliced.
One-quarter pint of chopped celery.

One-quarter pint of chopped carrot.
One-quarter pint of chopped onion.
One-quarter pint of chopped turnip.
Lay the turkey on
this
mixture, with the breast up,
cover the pan tightly, and
At the end of
stock,
if
at
thirty
in a moderate oven.
add a quart of water, or
place
minutes
hand, and baste the turkey every fifteen min-
make, sprinkling once with

and pepper. Allow twenty-five minutes to the pound.
During the last half-hour take the cover from the pan, re-
utes with the gravy this will

salt
move
and pork from the turkey, and thus permeat to brown slightly. When done, lift the
turkey from the pan, untruss it, and lay it on a large platter.
Strain off the gravy, and use it for the
the paper
mit the
14
THE FA TTERN CO OK-B O OK.
MUSHROOM
One
I
(
SAUCE.
pint of strained gravy.
One-quarter pound of fresh mushrooms, oi

Three-quarters can of canned mushrooms.
One-quarter tea-spoonful of jêpper.

One-half of a baked sour apple.

Two and a-half table-spoonfuls of
One-half table-spoonful of
flour.
salt.
nutmeg.
slight grating of
stew-pan, and when hot and

and stir well until of a darkbrown. Draw the pan back to a cool place, and stir the
butter until slightly cooled then add the gravy, and stir
Now add the seasoning, the baked apple
until it boils.
and half the mushrooms, and set the sauce where it will
At the end of this time skim
gently bubble for an hour.
off the oil that will have arisen to the top, and strain the
Place the butler
browning, add the
in
flour,
sauce
into
another pan, adding the
mushrooms and
left
remainder of the
more of the gravy

fresh mushrooms are
small pieces, and sim-
three table-spoonfuls
from braising the turkey.
If
used, they should be pared, cut in
mered ten minutes in the sauce before serving. When

canned mushrooms are used, they should be cooked
whole and simmered but five minutes.
TO
"
WARM OVER
"
TURKEY.
and wings from the body, and take

Also use any
the meat remaining on the breast.
Cut the drum-sticks

off all
pieces that
turkey was
may have remained on

first
carved.
the rump, splitting

])iece in two,
it
the platter
when
the
Disjoint the back piece, called
down
the back
and cutting each
thus making four pieces of the back.
Place
MEA TS.
all
the roast.
and any gravy that may have been
Add
and
the kettle tightly,
Cook
at least forty-five
and adding more water

there should be just
if
enough
from sticking to the kettle.
and
turn on a platter,
from
it
thoroughly warmed, and
should seem
large
in a
moder-
necessary
keep the meat

Season with salt and pepper,
a mistake to cut the
It is
is
very unsatisfactory.
so slowly that
it
it
at the last to
serve.
The turkey should stew
set
minutes, stirring often,
meat from the bones, as the result
The
left
water to half the height of the turkey in
the kettle, cover
bones.
pieces in a kettle, add three table-spoonfuls of
these
the stuffing
ate heat.
should
body part
in
it
no case
of the turkey
will
only be
fall
from the
is
never used,
except for soup.
A FRICASSEE OF CHICKEN.
Draw and
singe the chicken as directed, and cut
it
into
done as follows Cut through the loose

skin between the legs and the body, bend the legs over,
and cut them oft" at the joint also cut the upper leg from
Cut off the neck and
the lower leg at their joining.
wings where they join the body, always cutting at the
joints.
Lay the chicken on its breast, with the tail
Cut a slice off the breast reaching into the
toward you.
large bone of the body, thus cutting out the " happy
Cut to the back through the inthought " or wish-bone.
cision made in taking out the entrails, and disjoint the
back, cutting this piece, which contains the rump, again
Cut the ribs
across the back, making two pieces of it.
pieces.
This
is
through the entire length of the piece that will be

also cut the length of the bird
tieck
to the
end
of the
left;
on the other side from the
breast-bone, and cut these large
pieces again into two parts.

of the kind to
meat
or any
joints as far as possible,
crushes
In cutting a bird or rabbit
be fricasseed, divide
it
at the
and never chop a bone, as that
it.
Place
chicken in a kettle, cover
the
it
with
boiling
and gently simmer until tender. An old fowl will

need to be cooked at least two hours, but a tender one
Remove the cover during
will be done in half that time.
water,
the last half hour, so that the gravy in the kettle
may
re-
duce somewhat. There should be about a pint and

and if it is already reduced to this
a-half when done
measurement at the beginning of the last half hour, keep
;
Seait may not boil away any more.

and pepper, and add a little butter also if
the chicken was lacking in fat; this, however, will rarely
Have ready some nicely toasted bread
be necessary.
and lay it on a platter. Lift the chicken from the kettle
Set
with a long-handled skimmer and lay it on the toast.
the gravy back where it will not boil, and with a spoon
the cover on that
son with
dip off
salt
all
Then add
heat.
the fat that can be

a cupful of milk,
When
fuls of flour
it
and
skimmed from
set the
the top.
gravy again to
two and a-half table-spoonsmooth paste with a little cold milk,
boils, stir in
wet
to a
and boil two minutes, stirring constantly; season with

more salt and pepper if necessary. The gravy should be
It
as thick as cream and if it is not, stir in more flour.
is always difficult to give the precise amount of thickening
;
needed w]ien the exact quantity to be thickened is not

known. Pour the gravy over the chicken and toast, and
This is a very satisfactory way of cooking
serve at once.
indeed, there is no other, unless, perold, tough fowl
;
haps,
it
be that contained
in
the following recipe.
MEATS.
213
BRAISED CHICKEN.
Prepare the same as for braised turkey, leaving out the
mushrooms, and thickening the gravy poured from the
braising pan.
in this
tender chicken
is
rarely
if
ever dressed
way, only old fowls being used.
BROWN FRICASSEE OF CHICKEN.

Cut
in
pieces
as directed for
fricassee
of
chicken.
Place a quarter of a pound of salt pork or two ounces of

butter in a frying-pan,
and when
hot, put in the chicken,
leaving plenty of room to turn the meat
eadi piece
fuls
of
is
and cook until

brown tint. Add two table-spoonwell, and when it has cooked two
flour,
stir
minutes, add a pint of boiling water.
smooth
is
of a rich
and
season
boiling,
When
the gravy
with salt and pepper,
cover the pan, and simmer gently until the chicken is

tender; then add a tea-spoonful of onion juice, if not
and dish
objectionable,
at
once.
The
gravy, will
be
found thick enough, and if the pan has a tight cover

will not be diminished even after a long cooking.
it
WHITE FRICASSEE OF CHICKEN.

Cut the chicken
ing water in
in
pieces as directed, cover with boil-
the kettle,
and simmer slowly
until tender,
leaving the cover half off to reduce the gravy.
should be only just enough

the
lift
meat from burning.
There
keep
in the kettle at the last to
Season with
salt
and pepper,
out the chicken, and place on a platter upon toasted
bread.
Make
the following sauce or gravy, and pour
over the chicken and toast
it
THE PA TTEKN CO OK-B O OK.
One
Two
Salt
and pepper
One
pint of milk.
Two
to taste.
eggs (yolks only).
Heat the butter in a frying-pan, stir in the flour, and

cook slowly two or three minutes, stirring constantly, but
taking care not to burn the flour.
Draw the pan away
from the heat, and gradually add the milk. When well
mixed in, turn all into the kettle from which the chicken
was taken, and

pepper,
set in a hot place to boil,
needed.
if
utes,
remove
pour
it
it
from the
fire,
ful of finely
salt
and
add the beaten yolks, and
once over the chicken.
at
adding
Let the gravy boil two or three minSprinkle a tjable-spoon-
chopped parsley over the top
of the chicken
just before serving.
ROAST CHICKEN, WITH GIBLET SAUCE.

Prepare
the
this
amount
of
the
same as roast turkey, using but half

and allowing but fifteen minutes
stuffing,
cooking to a pound.
Baste well every ten minutes, else the chicken will be
dry and
disappointing.
Chickens may be
filled
with
chestnut stuffing the same as turkeys.

-
FRIED SPRING CHICKEN (SOUTHERN STYLE).
The colored cooks
of the
South have perhaps, discov-
ered the most delicious way of cooking young chickens,
and the method is very simple.

Cut the small chickens in four or
piece hastily in cold water, then
pepper, and
roll
six pieces, dip
each
sprinkle with salt and
the pieces in plent}''^f flour.
Have some
MEATS.
215
sweet lard heated very hot in a frying-pan, and fry "the

chicken until each piece is of a rich brown hue on both
and arrange the pieces on a

hot place to keep the
meat from cooling while the gravy is being made. Pour
out of the pan all but a table-spoonful of.the oil, and stir
When the liquid is hot and
into the pan a cupful of milk.
well stirred, thicken to a rich cream with a table-spoonful
of flour rubbed smooth in a table-spoonful of butter.
Boil two or three minutes, stirring constantly, season with
salt and pepper, and pour the gravy over the chicken.
Butlittle chopped parsley is often added to the gravy.
ter, if here used in place of lard, is difficult to manage, as
Take
sides.
warm
up, drain well,
platter, setting the dish in a
it
burns so easily; lard
this purpose.
Dominion and
is
decidedly to be preferred for
Fried chicken
is
is
a standard dish in the
nowhere prepared
in
FRIED CHICKEN, NO.
Old
such perfection.
2.
Cut the chicken in pieces, and season with salt and

Dip each piece in beaten egg, then in crackercrumbs, and fry brown in hot lard. Throw a few sprigs
of parsley into the fat when all the chicken has been
pepper.
'
fried,
and
let
them remain
crisp but not too dry.
in
lon^ enough to become
Strew them over the chicken, and
serve.
SMOTHERED CHICKEN.
This
is
chickens.
one of the most delicious ways of cooking

Clean, take off the neck, and split the chicken
Season
the back, wiping it with a damp towel.
and out with salt and pepper, and dredge on all
sides with flour.
Lay the chicken, wth the inside down,
down
inside
in a
small baking
should be but
tin,
little
The pan
adding a cupful of water.
larger than the chicken
otherwise the
be too quickly evaporated. Cook slowly for

one hour, basting every ten minutes after the first twenty
Should the chicken be decidedly lackminutes cooking.
gravy
will
There
fat, add a small table-spoonful of butter.
be plenty of gravy in the pan with which to baste if
When done, place the chicken on a hot
the pan is small.
platter, and thicken the gravy in the pan with a little flour,
ing in
will
Should the
adding another half cupful of water.
of
table-spoonful
chicken be quite fat, remove all but a
Season
gravy.
the
making
pan
before
the oil from the
after
with salt and pepper to taste, pour the gravy
over the
chicken, and serve at once.
Any
small birds
most satisfactory
may be dressed
in
this
way, with the
results, the secret of success in this
of roasting lying in very frequent
basting
and
in
kind
not
having too hot an oven.
BROILED CHICKEN.
Only tender chickens or those

made tender are ever cooked by
that
may
broiling.
singe the chickens as directed, picking out
all
surely be
Clean and
pin-feathers.
Split each chicken down the back, and wipe with a damp
Even when you are quite certain the chickens are
towel.
This is
tender, it is wise to steam them before broiling.
done thus
fill
it
Set the dripping-pan in the oven, and nearly

Place two sticks across the
with boiling water.
pan, extending them from side to side, and upon them lay
Invert a tin pan over it, and, shutting
the chicken.
the oven door let the chicken steam for thirty minutes.
MEA TS.
217
This process relaxes the muscles and renders the joints

supple, besides preserving the juices that would be lost in
Transfer the chicken from this vapor bath to
parboiling.
and turn the inside of the chicken to the

Cover the broiler with a tin pan, and broil until
the fowl is tender and brown, turning it frequently and
a wire broiler,
fire first.
being careful the

ish
cooking
spread
it
fire is
in half
Lay
will fin-
on a warmed platter,
it
with butter, sprinkle with salt and pepper, and
Some good cooks season
serve.
The chicken
not too hot.
an hour.
before broiling, and
this case the chicken, after
being sprinkled with
pepper, should be dusted
over with
draw out the
juices,
all
fiour.
salt
The
salt will
but the flour will unite with them,
forming a paste that keeps the remaining juices well

the chicken.
in
and
This plan
may be
followed for
in
broiling
beefsteak.
BAKED CHICKEN (CAMPING PARTY STYLE).
Do
not remove the feathers from the chicken.
out the entrails

possible
stuffing
Take
and crop, making as small incisions as
and cut out the vent.
with
Stuff
directed for roast turkey, or
if
this is
half
the
not con-
sew up the body securely without stuffing at

Cover the chicken with wet clay, spreading it
Bury the chicken
half an inch or even one inch thick.
in a bed of hot ashes, place coals on the top, and
bake an hour and a-quarter, if the bird weighs two
venient,
all.
pounds.
clay
is
is
The
feathers
will
removed, leaving the
peel
off
flesh
as
quite
ihe
cake of
clean.
This
an especially delicious dish for a hungry camping
party.
BOILED CHICKEN.
Chickens are boiled the same as turkeys. In winter

is no better way than to boil them whole and pour
there
over them
a strong
caper
when
sauce
The
serving.
chickens
should
in a w'et
cloth that has been generously sprinkled with
flour;
they
be
plunged
then
are
should not
cease
boiling
sewed,
well
stuffed,
boiling
in
the
until
and
pinned
water, which
chicken
done.
is
Allow twenty minutes cooking to a pound.

A large,
tough chicken may be made very palatable prepared in
this way.
BONED CHICKEN.
This makes an exceedingly nice course for dinner and
is
not difficult to manage.
and cut
off the
head and
a sharp penknife
slit
Pick and singe the chicken
feet,
but do not draw
the chicken
down
With
it.
the back
then,
keeping the knife close to the bones, scrape down the

sides and the bones will come out.
Leave the drumsticks
and
vising
bones
in,
Stuff the chicken with
soned
but break them at the
chopped
cold,
joints.
cooked lamb,
sea-
and pepper, and a tea-spoonful of

summer savory and the juice of one lemon and add
two table-spoonfuls of chopped salt pork. In stuffwith
salt
ing, give the chicken, as far as possible, its original shape,
and sew it up securely. Turn the ends of the wdngs

under the back, tie or skewer them firmly, and tie the
legs
down
close to the body, so that the top will present
a plump surface
to
carve
in
slices across.
chicken with two rows on the top.
Bake
Lard the
until
done,
basting often, and adding water to the pan as needed.
Allow
fifteen
minutes to a pound
in baking.
ME A TS.
219
PRESSED CHICKEN.
Clean and singe the chicken, and cut
Place
a fricassee.
it
it
in pieces as for
a kettle with a very
in
little
water,
cover closely, and boil very gently until the meat will
from the bones.
fall
the meat from the kettle with a
Lift
skimmer, and, separating the white meat from the dark,

scrape
meat from the bones, leaving out the skin
the
all
Season with salt and pepper. Place the meat in

the dish it is to be pressed in, laying the white and dark
pieces.
meat
in
alternate
from time
moisten
and
plate,
little
set
top of
away
of the broth from the kettle, to
When
well.
all
lay a plate on
and adding
layers, as far as possible,
time a
to
it,
all
meat
the
in a cool
in
the dish
This makes a pretty
place.
meat being
dish for luncheon, the
is
place a heavy weight upon the
sliced for serving
and
garnished with parsley.

.
TO COOK CHICKEN FOR TRAVELLING LUNCH.
Use only
young
back, and wipe dry.

sprinkle on
little
fowl.
Clean,
flour.
Add
bake one hour, basting frequently.

even
in
if
the chicken should
the meat
is
split
Do
seem
has to be eaten from the fingers.
when
Cut
CREAMED CHICKEN.
One-half pint of cream or milk.
pint of
the
not use any butter,
be lean, for the
to
intensely disagreeable
cooked chicken.
down
salt
for the lunch.
One
it
and pepper, and

water to the pan, and
Season with
salt.
One-half tea-spoonful of p^îper.
the
oil
latter
in small pieces
220
One-half table-spoonful of butter.
One
One
Two
eggs (yolks).
Place the milk
the butter and flour to a cream.
Rub
in a double boiler or in a small tin pail set in a kettle

of hot water, and when scalding, add the flour and
Add the
Stir well, and cook three minutes.
butter.
parsley
and chicken, and cook
two
table-spoonfuls of milk
chicken.
potato.
serving
formed.
the milk
until
Beat the yolks
oughly hot again.
and pour
thor-
is
adding to them
well,
them
into
the
Cook ten minutes and serve in a border of

Mash the potatoes and heap them around the
dish, placing
the
The chicken
is
chicken
the
in
hollow thus
sometimes served in a border of
boiled rice.
CHICKEN CROQUETTES.
One
pint of milk or cream.
Two
One
tea-spoonful of
of flour.
salt.
One
Stir the butter
boiling,
and
stir
tea-spoonful of celery
and
flour to a paste.
the
in
is
ready, take
One
it
Heat
from the
all
the
fire,
time.
and add
egg.
Two-thirds of a pint of chicken.
One
the milk to
paste; add the seasoning, and
cook three minutes, stirring

sauce
salt.
few drops of onion
juice.
When
this
'
MEATS.
Chop
the chicken quite fine, and
before mixing these ingredients
been well
When
beat the egg well
When
in.
the whole has
spread the mixture on a platter to cool.
stirred,
cold enough to handle, form
a spoonful
221
hand
in the
it
into rolls
by taking
a time and shaping
at
it
roll
each croquette in fine bredd-crumbs or cracker dust, dip

e^gg, then in the dust again, and fry one
smoking hot fat, using a frying-basket if you
Drain well and serve hot. Many cooks prehave one.
fer to cut the chicken meat in dice size and not chop
beaten
in
it
minute
it
in
this is done,
if
use less of the sauce, else the cro-
Mushrooms, boiled
quettes will be difficult to shape.

or veal
may be mixed
with the chicken meat.
any kind of croquettes,
if
any uncooked material,

the dried
make
the mixture
is
too soft to handle
cracker dust to stiffen
easily, stir in fine
like flour or
bread-crumbs used
the croquettes too
in
rice
In rolling
it,
but never add
corn starch, nor even
rolling,
as these
will
stiff.
CHICKEN
NO.
PIE,
I.
Clean, singe and cut up two small chickens, the same

as for a fricassee.
Place them
water enough to cover.

stew slowly until the
more
crust
water,
chicken
is
Take
needed.
if
in
and add hot

kettle, and
tender, adding a little
a kettle,
Put the cover on the
the following
One
One
One
quart of
flour.
large table-spoonful of lard.
Two
Milk
to moisten.
for
the
222
the salt and baking powder thoroughly into the

add the lard, rubbing it well into the flour, and use
Flour the bakmg-board,
milk enough to make a dough.
and roll out the crust a quarter of an inch thick. Line
put in part of
the sides of a deep baking dish with crust
then add
the chicken, and season with salt and pepper
Put
the rest of the chicken, and season the same v/ay.
in the dish
two cupfuls of the broth in which the
chicken was boiled, and cover the top with crust, making
in the center of the crust a hole large enough to admit
Most chicken
of adding more of the broth, if necessary.
Stir
flour,
pie
is
too
dry,
therefore
the
Bake one hour.
plentifully.
add enough
flour
to
thicken
be added
Heat what broth remains,
broth
it,
should
wetting the flour to a
paste with milk, and season with salt and pepper.

to
the
table
in
a gravy
dish,
to
PIE,
NO.
be servêd
Send
with the
pie.
CHICKEN
2.
For a dish holding three quarts there will be required

two chickens that together will weigh eight pounds. Cut
the chickens each in two parts, splitting
back and
simmer
front.
until
Cover them
tender.
If
the
them down the

and
with boiling water,
chickens are a year old,
allow at least an hour and a-half of gentle boiling.
Let
the chickens cool in the water in which they were boiled,
remove the
serving.
skin,
Place
and cut them into pieces suitable for

meat in the pie dish, and sprinkle
the
Make
a sauce as follows
Two
slices of carrot.
of butter.
of flour.
MEATS.
223
One-half an onion.
Three pints of the chicken broth.
One
One
One
bay-leaf.
Salt
and pepper
sprig of parsley.
mace.
bit of
to taste.
'Put the butler and flour in a sauce-pan,

soft
Add
and creamy.
and beat until

and herbs
should have been
the vegetables, spice
and the broth, from which all the oil

removed
and heat slowly to boiling point.
When
boiling, set it where it will simmer slowly for fifteen
minutes, add salt and pepper, and strain the sauce over
Next make the crust for the pie, using
the chicken.
;
One
pint of flour.
One-half table-spoonful of sugar.

One-half table-spoonTul of lemon juice.
One
cupful of butter.
One
salt.
egg.
One-quarter of a cupful of
ice water.
Place the flour, sugar, salt and
butter in a chopping
and chop the butter into the flour until reduced to

lumps the size of a walnut. Mix together the beaten
tray,
lemon juice and water, and add the mixture, a little

and butter, chopping all the time.
When all the mixture is used, sprinkle a moulding board
with flour, and turn the paste upon it.
Roll the dough
out and fold it as for puff paste.
Do this three or
four times and then set it on the ice to chill before
egg,
at a time, to the flour
using.
Roll out
this
paste,
than the top of the pie dish.

of
making
Cut a
the crust to allow the steam
to
it
little
larger
slash in the center
escape, and
lay
the
^^^ ^^ fTEKN COOK-BOOK.
224
the edge of
chicken, turning
over the
crust
the
Bake in a moderately hot oven

hour and a-quarter, and serve hot.
into
CHICKEN SALAD.
crust
for an
the dish.
(See Salads.)
CHICKEN SANDWICHES.
One
One
cupful of cold chicken.

table-spoonful of melted butter.
Two
eggs (yolks only).
One
One
tea-spoonful of rich stock.
Salt
and pepper.
Boil the eggs fifteen minutes, cool them, take out the
yolks,
and mash them as fine as possible. Add to these

and lemon juice, the chicken chopped
the melted butter
very
fine,
and
salt,
pepper and the stock.
If the
stock
cannot be conveniently procured, use a tea-spoonful

Leibig's Extract of Beef, which
Mix
all
well together.
sort of paste will
may be made
and with
this
company
late supper,
may always be
be the
of
bought.
result,
very delicate sandwiches for a
card party,
etc.
CHICKEN DISHES.
One
is fairly
bewildered
at the
hundreds of dishes that
are prepared from shredded cooked chicken or from any

left-over pieces.
Most
of
the chicken
entrees are pre-
pared from the breasts alone, and these are called
One
fillers.
dainty preparation of cold roast or boiled chicken
called
is
MEATS.
CHICKEN a V
One
One
One
225
Italienne.
pint of chicken meat.
Twelve drops of onion juice.

Three hard-boiled eggs.
Cut the meat into dice to measure. Heat the butter

and stir in the flour then cook for two minutes, stirring
constantly, and taking care the flour does not brown.
;
Add
the milk or cream, and
stir
until boiling.
fire,
carefully,
and place the sauce-pan
another containing
in
When
hot water, or else use a milk boiler.

is
thoroughly heated, remove
Boil
Remove
Mix
and add the chicken and seasoning.
from the
the mixture
from the fire and dish.

the eggs ten minutes, and lay them in cold water to
it
be ready to use when the chicken
is
done.
Separate the
and press them through the potato-masher or

they may be worked through a fine sieve, the latter
yolks,
being,
however, very slow work.
Sprinkle
the
yolks
powdered over the top of the chicken, and serve.

This makes a very attractive-looking dish and forms a
palatable entre'e for dinner.
Another dish of this kind is
thus
BOUDIN a
One
One
pint of chicken meat.
Two table-spoonsfuls
One
la Reine.
of dried bread-crumbs.
One-half cupful of stock or water.
One-quarter of a nutmeg.
Salt
15
and pepper to
taste.
226
Heat the
move from
and add the crumbs and stock. Rechopped fine,

the parsley, the nutmeg grated, salt and pepper, and
lastly the eggs slightly beaten.
Mix all thoroughly, and
butter,
the hre, and add the chicken
place the mixture in tea or custard cups,

two-thirds
full.
Half
fill
filling
the cups
a baking pan with boiling water,
set the cups in the water, and bake twenty minutes in a

moderate oven. When done, turn the contents of each
cup out upon a heated dish, and pour around them a
cream sauce. Remnants of cold roasted or boiled turkey
may be used
in the
same way.
GEESE.
These fowls live to be very old, and for that reason
great care is needed in selecting them.
They are not
good after they are three years old, and they are in perfection when from six months to a year old.
A young
goose has down on its legs, and the legs are soft and yellow.
Like a turkey, as it grows old its legs change to a
reddish color.
ROAST GOOSE, WITH POTATO STUFFING.

Clean the goose as directed for any poultry, cutting off
the neck and arranging the breast for stuffing, the same
as for roast turkey.
always
filled
Geese, when properly dressed, are
with potato stuffing.
POTATO STUFFING,
Six potatoes.
One
One
One
tea-spoonful of pepper.
Two
Two
table-spoonful of
salt.
table-spoonfuls of onion juice.
MEATS.
227
Pare and boil the potatoes, and mash them
and
Add
fine.
and body with the

Sew and truss the same as
stuffing, laying it in lightly.
directed for turkey, sprinkle with salt, pepper and flour,
and cover the breast with slices of fat salt pork. The
goose is not a favorite on account of the quantity of oil it
contains and the disagreeable taste of the oil.
The pork
fat is quickly drawn out by the heat, flows over the goose
and aids in drawing out the oil. When the goose has
the seasoning,
fill
the
breast
roasted forty-five minutes, take
it
from the oven, remove
the pork, baste well with the oil in the pan,
some
of the oil
if
and pour
there should be a large quantity.
off
Baste
every fifteen minutes after the goose has roasted twentyfive
same as for turkey. Boil

and make the gravy as directed on page 205.
or thirty minutes, the
giblets,
the oil
gravy,
is
so
make
much
disliked that
the following gravy
it
:
a frying-pan, and
the
If
cannot be used for the

Place two table-spoon-
when
two
cooked
brown, add gradually the water in which the giblets were
boiled, and lastly the chopped giblets, adding hot water
also if the gravy should seem too thick.
Season with
salt and pepper.
Apple sauce should always be served
fuls of butter in
table-spoonfuls
of
with roast goose.
flour.
After the
Goslings
may be
hot, stir in
flour
has
roasted in the
same
way, allowing, however, but fifteen minutes to a pound for

cooking.
DEVILED GOOSE.
After cleaning the goose and wîping
damp
boil
cloth,
plunge
it
moderately for one hour.
drain well, and wipe
it
it
well
with
into a kettle of boiling water,
dry.
and
Take it from the kettle,

body and neck with
Fill the
228
stuffing described in the preceding recipe,

and sew up the same as directed for roast turkey,
and roast in a very hot oven, allowing fifteen minutes to
Then mix together
a pound.
the
potato
truss
Two
Two
Pour
this
of vinegar.
table-spoonfuls of pepper.
table-spoonfuls of
over the goose as
made mustard.
put in the oven, and
it is
baste frequently with the liquid at the bottom of the pan.

Boil the giblets,
turkey.
and make the gravy as directed
This way of dressing
who do not
those
is
for roast
nice for
particularly
An
care for the flavor of the goose.
old goose that can be cooked in no other
way may be
so
dressed, two hours being allowed for the boiling instead

of one.
DUCKS.
ROAST DUCK.
Epicures prefer ducks cooked rare, and when so pre-
Should
pared they are not
stuffed.
use the potato
on page 226, putting

consider that ducks have
Many who
hot.
filling
stuffing
be preferred,
it
in
very
strong
them cored and

and are removed before the duck is sent to the table. Celery and
onion are also placed inside the duck to season it and improve the flavor, two table-spoonfuls of chopped onion
being used to every cupful of chopped celery, which may
flavor
lay apples
quartered.
The
in
the
apples
body, having
absorb
this
consist of the green stalks that are

table.
it is
This stuffing
is
sent to the table.
also
flavor
not desired for the
removed from the fowl before
Truss the duck, sprinkle
it
with
MEATS.
229
pepper and flour, and roast thirty minutes, provided

duck is young and is desired rare. Full-grown domestic ducks should be roasted at least an hour and
salt,
the
basted every ten minutes.
Make
the giblet gravy,
and send apple sauce or grape

Green peas
or currant jelly to the table with the ducks.
should be served with roast duck.
WILD DUCKS.
Nearly
wild ducks are apt to have a fishy flavor,
all
and when dressed by an inexperienced cook are often

This flavôr may be much lessened by placunfit to eat.
duck a small peeled carrot, plunging the fowls

and boiling them ten minutes before
ing in each
boilino-
in
water
The
roasting.
An
onion
used
will
carrot will absorb the unpleasant taste.
have the same
there
is
an objection
should be
but unless onion
effect,
be preferred.
in the stuffing, the carrot is to
to parboiling
when very young ducks
is
When
(which there always
are to
be cooked), rub
and put three
the ducks lightly with an onion cut in two,
or four
uncooked cranberries
in
each before cooking.
ROAST WILD DUCK.

Clean the same as turkey, wiping both inside and out
damp
with a
berries,
legs
towel.
After parboiling or using the cran-
and truss the

Dust the fowls with salt,
as directed, tuck back the wings
down
close to the body.
pepper and
flour,
put a piece of butter the size of a wal-
nut in each, place them in a baking pan, and add a cupful of
water.
Bake from
forty-five
minutes to an hour
liked well done, or thirty minutes
frequently
with
the
gravy
in
the
if
if
liked rare, basting
pan.
When
done,
The pattern
230
thicken the gravy.
cook-booj^.
Wild ducks are seldom
stuffed
when
roasted.
TO COOK THE MALLARD WILD DUCK.
These ducks, which are shot

ered very dry
they are
when roasted
stuffed with
sewed up and
in
large
and a
little
They
shape.
with
the West, are consid-
common bread
the
tied in
kettle
in
In Kansas
in the usual way.
couple
are
of
stuffing well
then
slices
of
placed
onion
thyme, and a small quantity of water
is
They are cooked slowly for one hour, being

turned frequently. The water should be replenished, but
added.
only enough should be added to keep the ducks from
burning.
gravy
is
made from
the juices in the kettle
by adding a cupful of water to them and thickening with

This gravy is poured over the ducks when served.
flour.
Dressed in this way all parts are equally as good as the
breast, and the gravy is not the least delicious part of the
whole.
GUINEA FOWLS.
Young guinea
them, and
cut
fowls
them
Place some slices of
make
fat
a delicious fricassee.
pieces
in
bacon
the
same
as
in a frying-pan,
these have fried long enough to extract
some
Clean
chickens.
and when
of the
oil,
and brown them well. To every

add
two fowls add to the pan two table-spoonfuls of flour, stir
until thoroughly mixed, and then add a pint of hot water,
the pieces of fowl
a tea-spoonful of salt and a quarter of a tea-spoonful of
pepper, stirring until the
simmer
in
gravy
generally in an hour and a-half.
Cover
boils.
a gentle heat until the meat
is
well,
and
tender, which
is
Serve with the gravy
ME A TS.
231
from' the bottom of the pan, adding

if
more
salt
and pepper,
needed^
PEA FOWLS.
The peacock and
the peahen are cooked the
same
as
turkeys.
PHEASANTS, PARTRIDGES, QUAIL AND GROUSE.

The real pheasant is not sold in America. The bird
known by that name in the South is called a partridge in
the North, but
properly speaking, the ruffled grouse.
is,
The fôrthern quail is the English and Southern partridge.

The wild fowls brought so plentifully from the
West to Eastern cities and called prairie fowls are a
species of grouse.
The methods of cooking all these
birds are substantially the same.
They should never be
washed, but simply wiped with a
being carefully picked out of the
towel,
flesh with
all
shot
sharp-
Partridges are cooked in forty minutes
pointed knife.
and quail
damp
in ten.
ROASTED.
Clean, truss and stuff the birds the same as turkey, and
bake
until
brown, basting often with butter and water.
Thicken the gravy, and pour
it
over the birds.
BROILED.
Clean
the
birds
and
split
them down
the
back.
Sprinkle with salt and pepper, dust with flour to keep in

the juices, and broil
to the fire first.
butter
in
When
them on both
a wire broiler, laying the inside
warm
dish,
During the
broil-
done, lay them on a
sides,
and
serve.
232
the breasts are quite thick, cover the broiler with

Broiled
a pan, and see that the fire is not too fierce.
quail are considered very nourishing food for invalids.
ino-, if
PANNED.
Dip them
Clean, and split the birds down the back.
quickly in cold water, and sprinkle with salt, pepper and
The water causes the seasoning to adhere more
flour.
Place the birds
thickly to the meat.

dish, with
a small baking-
in
each upward
of
inside
the
a small
place
piece of butter in each bird, add a cupful of water, and

roast in the oven, basting every five minutes after the
Thicken the gravy, add salt and pepper,

necessary, and pour the gravy over the birds.
first fifteen.
SMALL
Nearly
all
BIRDS.
small birds are served with their heads on,
these being skinned

is
when the
a difference of opinion
ing of these birds,
epicures as to the draw-
many cooking them undrawn.
the least delicious part of the bird
housekeepers copy them

ever, that in time the
of barbarism)
heads
and
will
There
birds are cleaned.
among
English do not draw woodcock, regarding the
their
if
in
and some American

It seems, how-
of eating entrails (a relic
of serving birds without first
become
The
as not
respect.
this
custom
trail
removing
obsolete.
SNIPE, ROASTED.
Clean and
them in rows
truss,
but do not
baking-pan
in
stuff
;
baste well with butter and water.
the birds,
sprinkle with
When
and
salt,
lay
and
they begin to
brown, which should be in ten minutes, cut as
many
slices
MEATS.
233
bread as there are birds, round the
of
them
crusts, toast
the
Slip a slice of toast
hot.
pan, and bake the
with melted butter.
birds
with
the
toast
may be
there
and pour
will
under each bird
remaining
under them
in
five
lightly while
in the baking-
minutes, basting the
Place them on the platter,

;
then
thicken
the pan, adding a
little
The
over the snipe and toast.
it
cutting olf
slices,
and butter
quickly,
what gravy
water to
not require more than twenty minutes cooking,
oven
is
it
largest snipe
if
the
hot enough.
SNIPE, FRIED.
Clean the birds, and wipe them dry;

to the
tie
the legs close
body, skin the head, after picking the feathers
off
head as possible, and tie the beak of each

bird under one of its wings, tying also a thin slice of
bacon around each breast. Place the birds in a fryingbasket, and fry in plenty of hot fat until of a delicate
as near the
This should not take over
brown.
fat
is
hot as
as
it
five
minutes
if
the
Season, and serve on
should be.
toast.
WOODCOCK.
This
is
the most delicious of the small birds and
may
be roasted, panned or broiled the same as pheasants.
Among
epicures a favorite dish
is
known
as
BARDED WOODCOCK.
Remove
the crop, skin the head, and take out the eyes
scald the feet

first
joint.
and
Draw
legs,
and skin them
the bird or not, as
Sprinkle well with
salt,
and,
as
high as the
may be
preferred.
drawing the head down
234
to the feet,
pork
and
wrap the bird
in
run a skewer through
feet in
position,
on each skewer.
a thin slice of
Rub
soft
butter
covered by the pork, and dredge

toasted
clear salt
keep the pork, head

and run from three to six birds
to
bread under each bird
over
all
in
the
parts
with flour.
not
Place
the baking-pan,
as
described for roasted snipe, rest the ends of the skewers
on the edges of the pan, place the latter in a very

hot oven, and cook ten minutes fifteen, if the oven
is not extra hot.
On removing the pan from the oven,
draw out the skewer gently, slip each bird on its slice of
toast, and serve very hot, pouring the gravy from the
pan over all. Any small birds may be cooked in this
way.
SMALL BIRDS, ROASTED IN POTATOES.

Halve sweet potatoes lengthwise, and scrape out the
making a place large enough in each half to hold
half the bird.
Clean and draw the birds, cutting off
heads and legs, the same as directed for turkey. Place
a piece of butter in each bird, season with salt and pepper, spread them with butter, and place them in the potato shells, tying a string around each potato to hold
the pieces together.
Roast in a baking-pan, and serve in
inside,
the potatoes.
PIGEONS.
These are drawn, singed and roasted

same as chickens.
or broiled the
SQUABS.
Squabs are broiled or roasted whole the same as woodcock, and are very delicious
when
carefully prepared.
Meats.
235
RABBITS.
The tame
rabbit
hare" of the South
rarely
the
ever
if
same
The
eafefi.
" old
as the rabbit of the North,
and tender, may be made into a variety of

America is almost equal in
the English hare and may be dressed in the
and when
fat
The
dishes.
is
is
flavor to
wild rabbit of
same way.
JUGGED RABBIT.
Have
the rabbit skinned by the butcher,
wash quickly.
Cut
it
and
into pieces
roll
draw
it,
and
each piece
in
Heat half a cupful of butter in a frying-pan, and

put in the meat to brown well on all sides.
Then remove
the meat, and place it in a sauce-pan.
Put in the fat in
flour.
the
frying-pan
brown, add
two table-spoonfuls of
three cupfuls
water,
of
and pour the gravy over the meat

add
flour,
stir
until
cook ten minutes
in the stew-pan.
Now
and a small onion, uncut.

Cover closely, simm.er an hour and a-half, and add a
table-spoonful of lemon-juice, a table-spoonful of mushroom ketchup (or any other kind that may be at hand)
and four table-spoonfuls of sherry wine. Serve at once,
and send with it to the table a dish of boiled rice. The
wine may be omitted, but it adds greatly to the flavor.
salt,
pepper, a
little
spice
FRICASSEED RABBIT.
This
is
prepared the same as fricasseed chicken, either
white or brown.
FRIED RABBITS.
Cut the rabbits
in pieces,
as
beaten ^gg and then

brown in plenty of hot fat.
piece
in
for fricassee, dip each

in
cracker dust, and fry
2:? 6
SQUIRRELS.
The
but
is
large gray squirrel
much
is
seldom eaten
at the North,
liked in the Southern States.
Squirrels are
cooked the same as rabbits, or are made into the popular

dish
known
as
BRUNSWICK STEW.
This
ite
named from
is
a county in Virginia and
is
a favor-
dish in that section of the country.
Two
large squirrels.
One quart of tomato, peeled and sliced.

One pint of butter beans or hmas.
One and one-half tea-spoonful of pepper.
Two
tea-spoonfuls of white sugar.
One
onion,
minced
small.
Six potatoes.
Six ears of corn, cut from the cob.
One-half pound of butter.

One-half pound of salt pork.
,
One
table-spoonful of
salt.
Four quarts of water.
Cut the squirrels

the salt to the water,
in
pieces, as
and
for
a fricassee.
boil five minutes.
Put
Add
in the
onion, beans, corn, pork, potato, pepper and the squirrels.
Cover closely, and stew two hour.s then add the sugar
and tomato, and stew one hour more. Ten minutes be;
removing the stew from the
fire, add the butter, cut

and rolled in flour. Boil
up again, adding more salt and pepper if needed, and
turn into a tureen.
This is to be eaten from soup plates.
fore
into pieces the size of a walnut
MEATS.
237
VENISON.
The
meat
taste for this
but there
much
is
to
is
acquired one,
certainly an
recommend
the cultivation of
it,
one of the most easily digested of meats.

The meat should be of fine grain and nicely covered with
If the venison is young, the hoof will be but slightly
fat.
opened if old, the hoof will be wide open. Venison,
since venison
is
game,
like all
not usually fat enough, and
is
always
is
enriched by larding, or by placing slices of fat salt pork

or bacon over
in
The
it.
fat
and juices are sometimes kept

Venison should al-
by a thick layer of flour paste.
ways be well wiped before cooking, as the hairs are often

found clinging to the meat.
roast'leg of venison.
Wipe
carefully,
and draw
lean side of the leg

butter, rub
and
flour.
it
off the
dry skin.
over the meat, and dredge with
Lay
the
Lard the
then soften a quarter of a cupful of
pepper
salt,
leg on the rack in the baking-pan,
sprinkle the bottom of the
pan with
flour,
place
it.
in
very hot oven, and watch carefully until the flour in the
pan
is
browned, which should be
in five
minutes.
Add
bottom of the pan, and after

roasting fifteen minutes, baste the venison well, and repeat the basting every fifteen minutes until the meat is
done, renewing the water in the pan as often as neces-
boiling water to cover the
sary.
Should the meat be liked very
rare, allow for a
ten-pound roast, an hour and a-quarter of cooking; but
most tastes require

that.
at
least
Serve with a gravy
fifteen
minutes longer than
made from
the juices in the
bottom of the pan, the same as that for roast beef, send-
238
ing the gravy to
table in a gravy-boat.
currant jelly with venison.

the
and
half-hour,
first
after
Always serve
The oven must be very hot

that the heat may be lessened
somewhat.
THE SADDLE OF VENISON.
The saddle
venison and
is
is,
perhaps, the most distinguished cut of
roasted the same as the leg.
VENISON STEAKS.
These
are broiled rare the
same
as beefsteak.
VENISON, ROLLED.
This
is
made
the
same as
stuffed beefsteak.
Game should not be kept too long.

Venison may be hung three weeks in cold weather, but
If
birds should rarely be hung longer than one week.
birds are to be kept many days, draw but do not pick
them, place a piece of charcoal in the body, and sift
powdered charcoal
into the feathers.
VEGETABLES.
" Cheerful looks
makes every dish a
feast."
We
Massinger.
need a large variety of vegetables in our food to

Vegetables are rich in saline
promote perfect health.
substances, which counteract the evil effect of too
much
and those that contain starch and albumen

and can be stored for use during the winter months are
Peas, beans, squashes,
considered the most valuable.
beets and turnips, which contain sugar, should be slightly
animal food
sweetened, as
the
much
of the natural
sweetness
Those that contain potash
cooking.
tion,
they
may
often be eaten safely
if
lost
in
as cab-
When
bage and lettuce, need an acid condiment.

beans and other vegetables are found
is
salts,
peas,
difficult
of diges-
made
the form
in
of a puree.
All
green
washed well
be freshly gathered,
and cooked in freshly boiled
should
vegetables
in cold water,
water until tender, but no longer.

After water
has boiled for a time,
gases and becomes hard
cooked in soft water.

dried beans
and
it
parts with
its
and most vegetables are better
It is well
lentils will
known
not boil soft
that split peas,

in
hard water.
In some cases, however, the solvent power of pure soft
239
THE PA TTERiV COOK-BOOK.
240
water
is
skin of
so great that
some
destroys the firmness, color and
it
of the green vegetables, so that their juices
This
pass out into the water.
peas and beans

than
soft.
and
is
especially true of green
such cases hard water
in
tea-spoonful of
four quarts of water hardens
common
it
salt
is
added
better
to every
at once, while half a tea-
spoonful of bi-carbonate of soda placed in the same quan-
water renders
tity of
French cooks recommend
soft.
it
ammonia
half a tea-spooonful of
for the
latter purpose.
Young, green vegetables, therefore, should be cooked in

boiling salted water.
Onions, if boiled in soft water, are
almost tasteless, and no
after
salting
can
restore
the
sweet saline taste and aroma which they possess when

boiled in hard (salted) water.
wilted, soak
salt,
as
it
them
for an
hardens the
hour
If
green vegetables are
in cold water.
Do
not add
tissues.
Peas, beans and lentils are the most nutritious of vegetable
substances.
They
are
said
to
contain
as
much
carbon (heat-giving food) as wheat, and almost double

the amount of nitrogen (muscle-forming food).
are almost
mans,
unknown
who use
in
them
this country,
for
soup,
Lentils
except to the Ger-
which,
though made
most nutritious. Lentils afford

the most concentrated form of vegetable diet, and in
olden times their value was fully appreciated.
Esau sold
his birthright, we are told, for a mess of lentil pottage,
and wê read that the pyramids were built by men who
lived on lentils, garlic and water.
In the time of Pharaoh lentils were considered a dish to be served to persons of distinction.
It is much to be deplored that we,
as a people, do not use this vegetable freely.
Vegetables that have been stored in the autumn for
entirely without meat,
is
VEGETABLES.
winter use
become much
24
wilted as the season advances.
and cabbage that were

and delicate at first get strong-flavored as well as
These should stand several hours
withered and dried.
being cooked and should then be
water
before
cold
in
Cooking in
boiled in four times their quantity of water.
insufficient water will make them dark and give them a
Carrots, turnips, potatoes, onions
crisp
very unpleasant flavor.
Lettuce that has become wilted will brighten
Celery that
in ice-water.
made
warm
quite fresh again
unfit
by being
if
weather
the
thoroughly cold
Celery that
a knot
is
the
is
will
so wilted that
has been
if
it
be crisp
may
laid
may be
pan of luke-
upon the
most
revived
use
ice, or out-
When
gradually cool.
cold, to
celery
for
laid in a
water, which will then be set
doors,
in
seems
and
fresh.
actually be tied
effectually
by
this
method.
Rice,
hominy and macaroni
bles during the winter
are wisely used as vegeta-
and early spring.
PROPER VEGETABLES TO SERVE WITH MEATS.

Housekeepers are often perplexed about the choice of
accompany various kinds of meat and fish.
a vegetable to
In America'n families of moderate means the dinner

seldom consists of more than three courses, and in very
many
cases there are but two, the meat and vegetables
and the dessert.

tables
courses
may be
only one
etables should
fish.
16
In such a dinner several kinds of vegeused,

or,
whereas
at
the
in
dinner of several
most, two
kinds of veg-
be provided with each dish of meat or
242
FISH.
With
form
fish
rice
is
fish
may be served
potatoes and tomatoes in any
onions and green peas.
also cucumbers,
the
If
prepared with curry sauce as an accompaniment,
should also be
served
if
dressed
a cream
with
sauce, any kind of potatoes, except fried, will be appropriate.
Fish
nounced
flavor should never be served with
so
is
onions should be
delicate
made
that
vegetable
it.
pro-
of
Therefore
as dainty as possible by being
of water, which should be

changed several times they may then be drained and a
cream sauce added. It used to be the fashion to serve
boiled in a large
quantity
;
nothing with
fish,
but bread,
form, and green peas are
potatoes
in
some dainty
now always provided
with
it.
ROAST BEEF AND BEEFSTEAK.
These
are the only meats that have
not some really
distinctive vegetable to
accompany them.
may be
served with them.
son any variety
CORNED
For
this
rea-
BEEF.
There are some vegetables which appear almost indispensable with corned beef, such as potatoes, turnips,
cabbage, beets and carrots. There are, however, several
substitutes for cabbage, among them being spinach, beet
and
greens, Brussels-sprouts, dandelions and lettuce
Parsnips and
Kohl-rabi may take the place of turnips.
;
sweet potatoes are also good with corned beef.
MUTTON AND LAMB.

There may be about as great a variety of vegetables
served with these meats as with beef, but roast lamb is
VEGETABLES.
243
more frequently eaten with green peas and lettuce than

with anything else.
PORK.
With roast pork may be provided white or sweet potatomatoes,

rabi,
onions,
squash,
toes,
spinach,
rice or
salsify,
turnips,
carrots,
okra,
parsnips,
Kohl-
Brussels-sprouts,
cauliflower,
Always serve a dish
hominy.
of
apple sauce with pork.
VEAL.
Roast or braised veal

nied by
young
is
most appropriately accompa-
Among
carrots, white turnips or spinach.
other vegetables that are also often served with this
meat
are fresh peas, beans, asparagus, okra, tomatoes, dandelion, lettuce,
parsnips,
creamed cabbage, young beets or
beet greens.
POULTRY AND GAME.

With boiled or roasted turkey or chicken should be
eaten potatoes, cauliflower, turnips, stewed celery, onions,
Game
macaroni or parsnips.
cooked and served that
its
of all kinds should
be so
natural flavor will be in no
way disguised. For this reason the sauces and vegetables should combine in a pleasing way with the game
Celery
flavor.
plain,
is
always excellent and
stewed, with a white
dressing.
to serve
At
a dinner of
with the
game
many
courses
a sauce, a salad
it
served
mayonnaise
is customary
almost always an
and bread. Among the vegetables

good with any kind of game are green peas,
uncooked vegetable
that are
may be
sauce or with
French beans, sweet potatoes, tomatoes either
stuffed,
^^ TTEKN COOK-BOOK.
^^^^
244
or in a salad, white potatoes
broiled
as croquettes or
cooked au gratin, and

and some care for stuffed olives as an
puffs or fried in balls, cauliflower
spinach a la creme
accompaniment
used, olives
Unless an olive sauce
of wild duck.
may be
is
served with this game, but they must
For roast goose the

Onions and potatoes are
considered necessary, and so is apple sauce. Sweet potatoes, squash, rice, turnips and beans are also appropriate
be omitted
if
the sauce
provided.
is
vegetables are not numerous.
with roast goose.
In arranging a
bill
of fare, avoid
more or
that are
may be
less alike
Cabbage, chicory, spinach,
1.
lion, cauliflower,
placing two similar
The common
vegetables in the same course.
vegetables
classified as follows
lettuce, endive,
dande-
beet greens, Brussels-sprouts.
Turnips, salsify, Kohl-rabi.
2.
3.
Squash, sweet potatoes.
4.
Shelled peas and beans.
5.
Rice, hominy, macaroni, white potatoes.
Thus,
appear
salsify
if
in
squash be served, sweet potatoes should not

the
same course
or
if
turnips
be served,
should not.
POTATOES.
The
potato
vegetable.
is
It
is
more
contains but
composed three-fourths
sisting largely of starch.
grow
at
the
than any other

muscle-forming food and
generally used
little
of water, the other fourth con-
In the spring sprouts begin to
expense of the starch, and if allowed to

all there is of good in the po-
remain, they soon exhaust

tato
hence they should be removed as soon as they

The majority of housekeepers do not understand
appear.
VEGETABLES.
245
the characteristics of this vegetable.
It
may
be soaked
more hours before being cooked

and will be improved rather than injured by the process,
but let it stand in but little moisture after it is cooked
in water for twelve
and
it
or
The
soon be spoiled.
will
starch
the raw
in
potato does not unite with moisture, but as soon as
cooked
will
be
it
absorbs water like a sponge.
light
and mealy when boiled or baked, but
cooking be continued too long, the potato
it
is
good potato
will
if
the
become
and strong-flavored. If potatoes are desired

warming over or for a salad, they should not be very
dark, heavy
for
mealy.
New
potatoes, being rather moist, are to be pre-
ferred for these two purposes
but potatoes that are to
be used in either of these two ways, and that are usually
mealy when boiled, may be greatly improved by taking

them from the water when a little underdone.
BOILED POTATOES.
There are so many ways

really difficult
to
of boiling potatoes that
satisfy one's
mind which
is
it is
the best,
each mode being good, provided it is properly followed.

The French hold that by using too much water the flavor
of the potatoes becomes seriously impaired, but American
cooks always cover them well with water during the boilof uniform size, wash and scrub
and pare them or not, as may be desired.
Potatoes that are not prime and have any indication of
worm holes or decay should always be pared and these
blemishes removed. Let the potatoes soak an hour in
cold water, place them in a kettle, and cover with boiling
water, adding a table-spoonful of salt to every eight
potatoes after they have been boiling fifteen minutes.
ing.
Select potatoes
them
well,
246
They should boil only moderately, else the outside will

be broken before the center is cooked, which never happens except when the boiling has been too strong. PotaWhen tender,
toes should be- done in thirty-five minutes.
pour off all the water, and set the kettle on the back part
of
the
escape.
cover half
range, with the
Serve very hot.
If
off to let the
steam
the potatoes are to be kept
any length of time, cover the kettle with a folded towel

after pouring off the water.
MASHED POTATOES.
Pare the potatoes carefully, and boil as above directed.
very mealy when done, drain the water from
If they are
them and mash at once. If they do not seem mealy, set

them for a moment with the cover off the kettle, and they
Mash them well,
will, soon be ready for the mashing.
and to every quart of potatoes add
One
One
table-spoonful of
salt.
Hot milk
Mash
the potatoes
or
in
cream
to moisten.
the kettle in which they were
them with a fork or spoon until light and

creamy and turn out lightly in the warmed serving dish.
Do not smooth the potatoes, as that will make them com
By using the masher illustrated on
pact and heavy.
boiled, beat
page 32, potatoes may be made very
light.
BAKED POTATOES.
As
the potato contains potash, which
constituent of the blood and
is
is
an important
freely given off in the
VEGETABLES,
247
are much more wholesome

when baked. Wash them well, place them in a bakingpan, and bake in a quick oven for from thirty to forty-five
minutes.
As all ovens do not bake alike, it is impossible
Shake the pan
to give the exact length of time required.
potatoes.
at the end of twenty minutes to turn the
When they may be mashed in the hands they are done.
Do not pierce them with a fork, as that allows the escape
and serve as
of the steam and makes the potato heavy
soon as baked for the same reason.
water in boiling, potatoes
PRINCESS POTATOES.
One
One
One
pint of
mashed
egg, well beaten.
Cut the potato
into strips two inches long,
wide and half an inch thick
may be made
the
^gg^
pan.
and
or,
if
lay
Cook
one inch
hurried, the potatoes
into flat balls half an inch thick.
strips or balls first into
tin
potatoes.
Dip the
the melted butter and then into
them with a knife in a lightly buttered

a hot oven for twelve minutes, and
in
serve.
POTATO FRITTERS.
Five cold boiled potatoes.
Five table-spoonfuls of
Two
flour.
eggs.
One
One
tea-spoonful of baking powder.

Mix the flour, baking powder and

and add the potato, mixing as lightly
Add the milk, and the eggs, well beaten.
Grate the potatoes.

salt well
together,
as possible.
248
Have ready a kettle containing boiling lard to the

depth of three inches. Drop in the mixture by spoonDrain well, and serve. The
fuls, and fry eight minutes.
fat should be so hot that blue smoke rises from the
center of tne kettle.
CREAM Et) Potato, with parsley.

One
One
One
quart of potatoes.
tea-spoonful of
salt.
One pint of milk.

One tea-spoonful of chopped parsley.
Use
for
this
purpose cold boiled potatoes, chopped

Put them
rather coarsely and measured after chopping.

in a stew-pan with the
the whole
in
is
flour, salt
and pepper, and when
well mixed, add the milk.
Set the stew-pan
another containing boiling water, and cook until the
Then add
from the
Take
stew-pan
parsley.
the
and
the butter
water, and set it where the potatoes will boil up once
then add more salt and pepper, if needed, and serve.
mixture
is
boiling hot, usually fifteen minutes.
OMELET OF POTATO.
Nine potatoes
of
medium
size.
One-half a cupful of hot milk.
One
table-spoonful of
butter.
salt.
Pare the potatoes, boil and mash them until fine and
and add salt, pepper, two table-spoonfuls of the
light,
butter,
and
gradually
the
hot milk,
beating
all
the
VEGETABLES.
time.
Put the remaining spoonful of butter
249
in a large
and when it is hot, turn in the potatoes,

Cover the pan and set it
spreading them smoothly.
When
will
brown
slowly and evenly.
contents
where its
frying-pan,
done (generally in about ten minutes), fold the potatoes

same as an omelet, turn them out upon a hot dish,
the
and serve.
POTATOES au Gratin.
One
quart of cold potatoes.
Two
One
One
One
pint of milk.
Heat the butter, and add the flour. When the mixture
smooth and frothy, draw the pan to a cooler part of the
range, and add the milk gradually and then the salt and
Butter a granite-ware or stone-china platter, and
pepper.
is
spread upon
it
the cold potato cut into cubes.
Season
and pepper, and sprinkle with the parsley.

Cover the potatoes with the cream sauce, and bake in the
oven for twelve minutes. The cubes should be slightly
with
salt
browned when served.
POTATO BALLS.
These are generally served with fish. With a vegetable
scoop, cut two quarts of balls out of raw potatoes, boil
them twelve minutes, and drain. Add to them
One
One
One
salt.
quarter tea-spoonful of pepper

table-spoonful of parsley.
of butter.
250
Chop
balls,
the parsley fine,
and serve
stir
the seasoning into the
all
at once.
POTATOES ROASTED WITH MEAT.

This
a favorite
is
pork or beef
way
cooking potatoes when
of
They should
be roasted.
veal,
howbe dry, hard and pale-colored, but soft and well

browned. The potatoes should not be small, else they
will bake dry and crusty.
Pare the potatoes, boil them
to
is
not,
ever,
fifteen minutes,
and drain
Then
well.
place them in the
baking-pan with the roast, and cook for forty-five minutes,

turning them often and basting with the gravy from the
roast.
Serve them arranged about the
Some
meat.
cooks do not parboil the potatoes before putting them

the pan, but the result
when beef
is
roasting,
is
in
not so successful, especially
which requires so much
less time
for cooking than either veal, pork or mutton.
STUFFED POTATOES.
Bake potatoes of equal size, and when they are done

and still hot, cut a small piece from one end of each and
carefully scoop out the inside, leaving the skin unbroken.
Mash
salt
the potato well, seasoning
and pepper
then return
it
it
with plenty of butter,
with a small spoon to the
skins, leaving the potato protruding about an inch
it
little
beyond
Set the potato on the opposite end, crushing
the skin.
to
make
it
stand firmly.
When enough
skins
are filled roughen the potato that projects above the skin
with a knife or a fork, and place the potatoes in a very
brown the top. They should look

baked potatoes burst open.
hot oven to lightly
when done
like
VE GE TA BLES.
25
SARATOGA CHIPS.
plane or vegetable cutter to slice
cooked in this way. Ripe, new
be
potatoes intended to
they can be obtained.
if
preferred
to
be
are
potatoes
Pare the potatoes, and shave them with the cutter into
Place the slices immediately
slices thinner than a wafer.
It requires a
little
in ice water, cutting
them over a bowl
of ice water,
if
it
can be done conveniently, so the slices will reach the

Let them soak ten minutes,
water without any delay.
and dry them well with a
take out a few slices at a time,

soft
towel.
Have ready
a kettle
of
boiling
hot
lard,
throw in the slices, a few at a time, and stir them with a

skimmer or spoon, to keep them separated. The potatoes must color quickly, but the fat must not be so hot as
to give
When
them a dark appearance.
of a light-brown,
take them out, and place them on a piece of soft brown

salt and set them in the
open oven to keep warm while the rest of the chips are
Turn the first lot from the colander into a hot
frying.
paper in a colander; dredge with
dish,
skim out the second frying and place them
colander
and so continue
toes fried in this
may be served
way
cold
will
if
convenient dish for a
until all are fried.
make
in
Two
the
pota-
a large dishful, and they
desired.
Saratoga Chips make a
company
dinner, as they
may be
must be kept in a dry

They
place that the slices may remain crisp and nice.
also make a pretty garnish around game or meat of any
kind.
In the large cities they are sold by the pound,
already fried and put up in neat boxes.
made
early in the day; but they
FRENCH FRIED POTATOES.

These potatoes must be served the moment they are
252
They
ready.
are sliced rather thin or else cut with a
spoon or into blocks or rhomboidal shapes.
vegetable
Let the pieces stand one hour
Have
cold water.
in
ready a frying-pan of very hot lard, dry the slices of po-
and drop them into the

skimmer when done, and
tato quickly on a towel,
Take them
out with a
them in a colander set on a

keep warm while the rest
When
When
all
tin plate in the
of
the
open oven,
potatoes
are done, sprinkle with salt,
are
fish,
to
frying.
and serve very
intended to garnish boiled or baked
hot.
the pota-
and then formed
toes are cut in rather thick slices
lard.
place
into
pretty shapes with the vegetable cutter.
FRIED POTATOES.
Cut cold boiled potatoes
into slices a quarter of an
inch thick, and fry them in a frying-pan in a very

lard,
browning both sides of the
as needed,
slices.
and season the potatoes with
Add more
salt
little
lard
and pepper
after frying.
POTATO PUFF.
Mash
Two
Two
cupfuls of cold
Salt
and pepper
mashed
potato.
eggs.
to taste.
Two
One
tea-cupful of milk.
when melted.
and add the eggs beaten very
Beat all
lightly, and then the milk and the seasoning.
well together, and bake in a deep dish until nicely
browned. The potatoes should come from the oven light
and puffy.
Stir
the potato well, and add the butter
to a white cream,
VEGETABLES.
253
LYONNAISE POTATOES.
One
One
One
One
Salt
pint of cold potatoes.
table-spoonful of minced onion.

and pepper
to taste.
The potatoes should be rather underdone to produce

Cut them into dice, and season with
the best results.
and pepper. Fry the onion in the butter until yellow,
add the potato, and stir with a fork until both are of a
A
nice brown, being careful not to break the potatoes,
salt
little
so
more butter may be required, as no vegetables absorb
much
top,
When
butter as potatoes.
upon a hot
toes out
and serve
hot.
NEW
TO COOK SMALL
It
that
is
often a question
are
very
done, turn the pota-
dish, sprinkle the parsley over the
small.
what
They
to
are
POTATOES.
do with new potatoes

delicious cooked as
described below, and for this purpose the smaller they

are the better.
Soak them one hour
in cold
water
then
rub off the skin with a coarse cloth, put them on the
to boil,
and when tender remove them from the
drain well.
Then add
to the
nearly cover them, and heat

is
hot, stir in
it
fire
and
potatoes enough milk to
to boiling.
one table-spoonful
cream with one table-spoonful
fire
When
of butter
of flour.
the milk
rubbed
to
Stir well to pre-
vent the potatoes sticking to the stew-pan, being careful

not to break them; and add salt and pepper,
butter,
if
desired.
Serve hot
in a
deep
dish.
and more
The milk
should be a thick cream and will prove a fine accompani-
ment for the potatoes.
If
preferred, the milk
mav be
^^^ PATTERN COOK-BOOK.
2 54
heated
and thickened while the potatoes
in a farina kettle
are draining, adding the latter
None
when
the gravy
is
ready.
of the potatoes should be larger than a small egg.
SWEET POTATOES.
These may be baked, boiled or
white variety, but they are
It
is
when
well
known
much
fried the
same
as the
be preferred baked.
to
that sweet potatoes are
much
richer
twice cooked, and in the South they are more
fre-
quently cooked
twice
their "jackets,"
and when nearly done, are drained and
peeled and are laid

ter is then
They
once.
small baking-tin
in a
are
boiled
in
a piece of but-
spread on each potato and a tea-spoonful of
sugar scattered over
brown
than
color.
The
it,
and
all
potatoes
are
baked
may be
until of a rich
cut in two pieces
if
Sweet potatoes are roasted with meat the

same as white potatoes and in the South they are often
mashed, placed in a baking dish and browned in the
very large.
oven.
ESCALLOPED SWEET POTATOES.

This dish makes a nice
entre'e for
dinner and
is
also
appropriate for breakfast.

Three pints of cold boiled sweet potatoes.
One-third cupful of butter.
One-quarter cupful of boiling water.
One
tea-spoonful of
salt.
Three tea-spoonfuls
Slice the potato,
of sugar.
and sprinkle with the
salt
and pepper.
Butter a large, shallow dish, and spread the potato in
making a layer not more than an inch
thick.
it,
Melt the
VEGETABLES.
butter in the water,
255
and add the sugar.
Sprinkle
one
quarter of this liquid over the potato, and set the latter
in a
of
hot oven.
the liquid
more
ling,
In ten minutes sprinkle another quarter

over the potatoes, and repeat this twice
After the
at intervals of ten minutes.
bake ten minutes (making
forty in
all),
last sprink-
and serve
hot.
ARTICHOKE.
The artichoke has in the past been very little used in
America and its value has not been understood but it is
now becoming more popular. It belongs to the thistle
In Engfamily, the flower being picked before it opens.
land and France artichokes may be purchased for three
or four cents each, but in the Northern markets of the
United States they range in price from twenty to forty
cents apiece in the South they are somewhat cheaper.
Artichokes when bought should be green and crisp, for if
the leaves are brown and dry it is a sign that the vegetaThe small green heads are to be
ble is old and stale.
preferred to the large ones that have leaves with dark
and broken edges. When small and tender, the artichoke
may be served raw as a salad. It consists of three parts,
the bottom, leaves and choke.
The choke is not eaten
and may be removed or not, as preferred. If it is to be
then with the
removed, cut out the stem and save it
point of a sharp knife cut around the base of the choke
and draw the latter out. Cut across the top of the artichoke to trim it.
Then wash it and soak it for half
an hour in salted water, using one table-spoonful of
;
salt to
cook.
two quarts of water.
It will
then be ready to
256
BOILED ARTICHOKE.
the choke
After removing
and soaking as
directed,
press the stem back into the head, lay the whole in a ket-
and cover with boiling water, adding one tea-spoonful

and two of lemon juice for every two quarts of
Boil gently for half an hour, if the vegetable is
water.
young ten minutes longer, if old. Then take the artichoke from the water and drain. Serve hot with Bechamel sauce or sauce Hollandaise (see "Sauces"), pouring
the sauce around the artichoke or serving it separately.
When eating this vegetable, break the leaves off with the
fingers and dip the base or fleshy end in the sauce.
tle
of salt
When
the heads are small, one
son at table
may each be
is
provided for each per-
but when they are large or expensive, they

cut in two.
ASPARAGUS, STEWED.
Break the stalks

ends that are not
and wash
fit
all well.
in
inch lengths, placing the tough
to
serve on a plate by themselves
Tie the tough pieces in a piece of
and lay them with the tender asparagus in

enough slightly salted water to just cover.
Close the kettle, and stew slowly until the asparagus is
the water should be ditender, usually thirty minutes
minished by this time to a quantity just sufficient to keep
Remove the cheese-cloth
the asparagus from burning.
season the remaining
and throw away its contents
asparagus with butter, salt and pepper, and serve at
cheese-cloth,
a kettle, with
once.
The tough
stalks,
which are usually thrown away,
be found to impart considerable sweetness
will
to the juices
VEGETABLES.
in the kettle
and by tying them
in
257
may
the cloth, they
be readily taken out when no longer required.
CREAMED ASPARAGUS.
Cook as directed in the preceding recipe, boiling the
down until not more than a cupful remains. To
this add one cupful of cream or milk, and thicken with a
water
table-spoonful
flour
of
Add
cold milk.
rubbed
butter,
salt
to
with a
a paste
and pepper
little
to taste,
and
serve at once.
ASPARAGUS ON TOAST.
Tie the
and
stalks
in
bundle,
keeping the heads
the tough
length
stalks,
and
all
tying
one
making those
in
it
way
two places,
then
that remain
cut
ofT
of uniform
boil the latter slowly until tender in slightly
While they are
salted water.
slices of toast.
boiling, prepare
Lift the asparagus
some
thin
from the water with
lifting it by the strings, and lay it on a platDip the toast very quickly in the water the asparagus was boiled in, butter it lightly, and lay it on the serv-
two forks,
ter.
Distribute the asparagus evenly over the toast,
ing dish.
heaping
it
Butter generously, season with salt
neatly.
and pepper, and serve.

over the whole, and
sauce
may be made
is
sometimes poured
as follows
One-half pint of asparagus water.
in,
Heat
and
17
One
One
Salt
and pepper
to taste.
half a pint of the water the asparagus

stir
into
it,
when
boiling, the
flour
was boiled
and butter
258
rubbed
to a cream.
Add
and pepper, and pour the
salt
sauce over the toast and vegetable.

sauce Hollandaise on the asparagus.
Some cooks
serve
(See page 138.)
ASPARAGUS IN AMBUSH.
One
Nine
quart of asparagus tops.

stale breakfast rolls.
Salt
and pepper
One
pint of milk.
Four eggs
One
Wash
to taste.
(yolks).
boil them fifteen minutes in slightly

and drain. Cut the tops off the rolls, take
out the crumb, and set them in the oven to crisp, la)ing
each top by the roll from which it was cut. Heat the
milk in a double boiler, and when boiling, add the beaten
the tops,
salted water,
yolks,
which have been thinned with two table-spoonfuls
of milk or water.
like
Stir
two minutes
cream, add the butter,
salt
and
until the liquid
is
pepper and the
cooked asparagus, and remove at once from the fire.

Take the rolls from the oven, and fill them with this mixture, put on the tops, and serve hot.
The asparagus
should not be cold when put in the preparation should
be so timed that the rolls and asparagus will be ready at
the same time.
;
LIMA BEANS.
green beans are used, put one pint of them into
enough boiling salted water to cover, and boil slowly
If the
just
This will take about an hour, if they are

cooked slowly enough. Drain off the water, and add
one cupful of milk or cream, a small |:iec:e of butter and
salt and pepper to taste.
Let the beans simmer a mountil tender.
VEGETABLES.
ment
in the milk,
and
259
If dried
serve.
should be soaked twelve hours
in
limas are used, they
plenty of cold water
and when boiled, half a tea-spoonful

added to the water.
of
soda should be
CREAMED LIMA BEANS.

well
It is
beans
is lost in
follows
much
that
the water that
This flavor
boiling.
pail
known
will all
Place the beans
set
in
in
of the sweetness
is
of lima
drained from them after
be saved by cooking them as

a double boiler, or in a tin
Cover them with milk,

and boil the
a kettle of water.
close tightly the vessel containing the beans,
water
in the
under vessel for one hour.
The milk
found deliciously strong of the bean flavoring.

with
butter and pepper, and serve.
salt,
tightly covered, the milk will not
If
will
be
Season
the boiler
is
be too much reduced.
STRING BEANS.
from each end of the pods to remove

the strings, break the pods into inch lengths, and place
them in a kettle with just enough water to cover. Add
half a dozen strips of salt pork, cover the kettle, and
cook slowly for one hour. The water by this time should
Break
off a little
be near-ly
all
evaporated.
Season with a
little
salt
and
pepper, and serve, the strips of pork being also placed

in
the dish.
Serve a piece of the pork with the beans to
each person at table.
STRING BEANS IN MILK.

After removing the strings, boil the beans in plenty of
salted
water for one hour.
cover them, and heat.
When
Drain, add milk to nearly

boiling, stir into the milk
26o
a
little
made
flour
with a small quantity of
into a paste
cold milk, using enough flour to
make
the milk creamy.
Boil two minutes, stirring all of the time
and pepper
to taste,
and serve
BAKED BEANS.
add butter,
salt
hot.
(See pages 197, 198.)
BEAN SOUP.
(See page 92.)
BEETS.
Wash
beets carefully, but do not cut or scrape
the
them nor remove any

If the
are
skin
is
of
the
small roots at the bottom.
broken before cooking the flavor and color
much impaired by
the water.
Some cooks even
ommend
boiling them without being washed at
this pl-an
may be
extreme.
followed by those
who
all,
rec-
and
care to go to that
Boil the beets in plenty of water.
Young beets
one hour, but through the winter

will
be found none too long. When
months four hours
tender, throw the beets into a pan of cold water, and
will
cook tender
in
quickly rub off the skin wilh the hands
then slice them,
and pepper and plenty of butter, and serve hot.

Should the beets be tough and withered, soak them for
add
salt
twenty-four hours in plenty of cold water before trying to
cook them
then boil them four or six hours very slowly.
In the late winter
when
old beets are alone to be had,
be the only way in which they can be boiled

The cold beets
tender, and even this will sometimes fail.
left over may be covered with vinegar and used as pickles.
this will
BRUSSELS-SPROUTS.
Pick off the dead leaves from the sprouts, soak the
latter in cold
water for half an hour, wash them, and put
VEGETABLES.
them on the
fire in
26
plenty of slightly salted boiling water.
Boil until tender, thirty
minutes being usually long enough.
Drain off the water, and place the sprouts
in a frying-pan,
adding for every quart of them when uncooked,

Three table-spoonfuls ôf
One
One
One
table-spoonful of
butter.
salt.
Shake the pan over the

slightly colored
fire
until
may
also be
become
the sprouts
then turn them into a
Brussels sprouts
serve.
same
warm
cooked
dish,
and
milk the
in
(See page 259.)
as string beans.
CABBAGE WITH CORNED BEEF.

Cut the cabbage, if large, into quarters, and soak it
one hour in cold water. Add it to the boiling corned
beef an hour and a quarter before serving-time, and let
When
both boil very slowly.
tender,
lift
with a skimmer into
stump
and with a knife
of the cabbage,
Add
leaves.
salt.
pepper, and salt also
Press out
all
out the cabbage
colander, to drain; remove the
if
slightly
the beef
chop the
is
not too
the water possible from the cabbage,
and serve on a wârm dish or around the corned beef, as

may be desired.
CABBAGE IN MILK.
Chop
the cabbage fine, having soaked
before chopping.
Boil until tender in
usually forty-five minutes

well,
if
the boiling
it
for
one hour
plenty of water,
is
slow.
Drain
cover with milk, and when hot, thicken to a cream
THE FA TTERN COOK- BOOK.
262
with a
little
rubbed
flour
smooth paste with a small
to a
Boil one minute, stirring well; add
spoonful of butter.
salt
and pepper, and
way
of
This
serve.
is
the most delicate
cooking cabbage.
CABBAGE HOT SLAW.
Chop the cabbage

water; and place
gar.
Cover the
it
fine, after
soaking
it
one hour
in
cold
an iron kettle with a cupful of vine-
in
kettle
and
set
it
where the cabbage
will
slowly stew for two hours, stirring often, and adding a

little
more vinegar
as that in the kettle evaporates, but
in the kettle to keep the

Should the vinegar be very
cabbage from burning.
When the cabbage
strong, weaken it with a little water.
is tender, add a little butter, salt and pepper, and serve
The slaw, when cooked, should be of a delicate pinkhot.
keeping only enough moisture
ish shade.
It
requires constant attention while cooking.
CABBAGE SALAD.
(See Salads.)
CARROTS.
Scrape and wash the carrots, and cut them
Boil
them one hour
in
in
slices.
plenty of water; then drain off
all
but half a cupful of the water, and add to the carrots one
tea-spoonful of sugar, and one of
the water
is all
evaporated.
salt.
Boil rapidly until
Cover the carrots with
milk,
and thicken this to a cream with a little flour wet to a

smooth paste with cold milk. Add butter, salt and pepper to taste, and serve hot.
Carrots may also be cooked the same as beets, adding
butter, salt and pepper after draining off the water, and
serving
them
after
heating thoroughly.
Or they may
VEGETABLES.
26^
be boiled whole with corned beef, and served as a garnish
around the meat.
improves their appearance to cut
It
them into half-inch
and then shape them with
slices
the tin cutters.
BOILED CAULIFLOWER.
Remove
the outer green leaves, cut off the stem close
and wash well. Put the cauliflower head

downward in cold water, and let it soak for an hour, to
draw out any insects that may be there and to freshen the
flowers.
Unless very large, do not cut it but if it must
the flower,
to
be cut, quarter
Tie
neatly.
it
in
it
a piece of coarse
tarleton or cheese-cloth to prevent breaking,

in
stew-pan or a
a granite-ware
with plenty of slightly salted, boiling water.
simmer
half
When
an
hour,
if
the
and place
it
porcelain-lined kettle,
vegetable
is
Cover, and
of
moderate
remove any scum that may have

arisen, lift the cauliflower carefully from the water, drain
well, take it from the cloth, and place it stem downward
in the serving dish.
Pour over it a sauce made of
size.
done,
Two
One
One scanty
salt.
phit of milk.
Beat the butter and flour to a cream, and pour over them
I
Add
he boiling milk.
stirring
salt
all
the
time.
the
salt,
and
boil for five minutes,
Sprinkle half a tea-spoonful of
over the cauliflower before pouring on the sauce.
BAKED CAULIFLOWER.
Boil the vegetable tender as directed in the preceding
recipe, drain well,
remove
it
from the cloth, and tear the
264
clusters or flowers from the stem.

clusters in a
Heat the
and
froths
a sauce
Two
One
One
pint of milk.
Salt
and pepper to
butter,
add the
made
of
taste.
flour,
add
smooth,
is
Place a layer of these
Have ready
baking dish.
the
and when the mixture

milk and seasoning.
Moisten the layer of cauliflower in the baking-dish with a

few spoonfuls of this sauce, and sprinkle ove'r it some grated
Then arrange
cheese, using the latter according to taste.
another layer of the cauliflower, add the rest of the sauce,
and
sprinkle
The
thickly
and bread crumbs.
with cheese
dish will require about half a pint of crumbs and two
table-spoonfuls of cheese, or more,
a strong flavor
if
Bake twenty minutes, and serve
desired.
in
is
same
the
dish.
CORN.
GREEN CORN, BOILED.
to cook corn varies with its age and
Tender corn should cook in fifteen minutes,
merely simmering for that length of time but old corn
Corn may be boiled either
often requires half an hour.
The time needed
freshness.
with or without the husk.

all
of this outer
If
without the husk, strip
off
covering, and remove every particle of
husk is to be left on, strip off the outer

back the innermost covering of two or three
leaves, pick off all the silk, and re-cover the ear with the
the
silk.
If the
leaves, turn
leaves
thread.
turned back, tying

Place the corn
in
it
at the
top with
a stew-pan,
and cover
bit
it
of
with
VEGETABLES.
do not add
265
would harden the

from the fire, spread a napkin on a flat dish, and lay the corn upon it, drawing the
ends of the napkin up so as to cover the corn serve at
boiling water, but
corn.
When
once.
When
done, remove
salt, as this
it
boiled
in
the husk, drain the
corn
before serving, and break each cob from the stem
HOW TO EAT GREEN
CORN.
Score every row of kernel with a sharp knife
corn
well
send
napkin, but do not remove the husks.
to the table in the
butter the
lightly,
dust
it
with
salt,
then
and with the
teeth press out the center of the grains, leaving the hulls
on the cob.
It
usually considered
is
corn from the cob, but this method
is
inelegant to eat
the least trouble-
some.
GREEN CORN, STEWED.

This
that
will
is
be found a satisfactory way of cooking corn
little
past
its
prime or
boil the
corn for ten minutes.
enough
to handle,
is
withered.
As soon
as
it
Husk, and
has cooled
draw a sharp knife dowai each row

from the hulls with the back
in a stew-pan, and to every pint add
kernels, press the pulp

the knife, place
it
of
of
salt.
*
One-half tea-spoonful of sugar.
One
Three-quarters cupful of cream or milk.
Let the whole simmer for ten minutes, and serve very
hot.
Any
corn that
may be
left
over from "some other
meal may be cut from the cob and cooked
in this
way.
266
CANNED CORN.
Place a pint of corn
in
Simmer
omitting the butter.
and
and add seasoning
a stew-pan,
and milk the same as given
in
the
preceding recipe,
ten minutes, add the butter,
serve.
CORN PUDDING.
One dozen
large ears of corn.
Four eggs.
One
tea-spoonful of
salt.
One
One
One
pint of milk.
table-spoonful of sugar.
Grate the corn from the cob.

of the eggs separately
the melted
lastly the
butter,
Beat the whites and yolks
add the yolks
then
to
the
the milk, sugar and
beaten whites, stirring continually.
corn, then
salt,
and
Bake very
slowly for an hour and a-half, covering the dish until the
twenty minutes, when the cover should be removed

and the pudding browned nicely. Serve with roast meat
This can also be made of canned corn,
of any kind.
which must be chopped very fine before using.
last
SUCCOTASH.
This
is
made
of green
string or butter beans

fully
from the cob, and

One
corn and Lima beans, although
may be
to
pint of
used.
Cut the corn care-
each pint allow

Lima
beans.
One
Salt
and pepper
to taste.
VEGETABLES,
267
Cover the beans with boiling water, and cook for thirty
Drain off the water, add the corn and the milk
or cream, and stew slowly for fifteen minutes, or longer,
minutes.
if
the corn
In winter,
old
is
then add the seasoning, and serve.
dried corn and beans are used, soak both
if
In the morning cover the beans
separately over night.
with fresh water, and boil them very gently for two hours.
Do
not drain the water from the corn, but set the pan
containing
on the back of the range where
it
warmed without
well
When
the
the corn
beans
are
will
and add them
tender, drain
some
Cook
be
to
slowly for twenty minutes, and
of the water until there
two-thirds of a cupful left
Succotash
ing.
it
beans are cooking.
both should then have only water enough to
about cover them.

drain off
boiling, while the
may
is
not more than
then add the milk and season-
made
also be
of
canned corn and
beans.
CORN AND TOMATOES, STEWED.

Take equal
and
quantities of green corn cut from the cob
of sliced, peeled tomatoes,
hour.
Season with pepper,
and stew them for half an

and butter, stew fifteen
salt
minutes longer, and serve hot.
CORN AND TOMATOES, BAKED.

Use equal quantities
cut from the cob,

adding to a pint of
of cooked corn
and raw tomatoes peeled and
sliced,
each
One
table-spoonful of
salt.
butter.
One-half pint of bread-crumbs.

One
268
Mix
all
the seasoning with the corn and tomatoes, and pour
into a baking dish.
Spread the crumbs over the
dot them with the butter, and bake half an hour.

is
way
a satisfactory
of utilizing corn that has
top,
This
been
left
over from dinner.
CORN SALAD OR
This
is
prepared
FetticUS.
used as a salad, being very delicate when so

or it may be washed and cooked the same as
spinach, which
it
much
resembles.
CORN FRITTERS, NO.

One
One
I.
pint of grated corn.

egg.
One
tea-spoonful of melted butter.
Two
Salt
and pepper
to taste.
Flour to thicken.
Grate the corn from the cob. Beat the egg well, and
add it to the corn, and also the milk, melted butter, salt
and pepper. Stir the baking powder into a little of the
flour, and add it to the corn, stirring in enough flour to
make a rather thick batter. The fritters are fried upon a
griddle like batter-cakes, a table-spoonful of the batter
being used for each
when
fine,
the fresh
is
Canned corn may be used

Chop this corn very
fritter.
not to be had.
and add two-thirds of a cupful
of milk to
each pint
used, the quantity of milk being thus slightly increased,
because the canned corn
The above-mentioned
persons.
Corn
is
not so moist as
quantities
are
the
sufficient
fresh.
for
six
fritters are very nice served for luncheon.
VEGETABLES.
269
CORN FRITTERS, NO.

One can
2.
of corn.
One table-spoonful of sugar.

One table-spoonful of melted
Two
Two
butter.
eggs.
Salt to taste.
Chop
the corn as fine as pulp,
ingredients to
much more
it.
flour
and add the
of the
rest
Should there be but one egg at hand,

should be used to make the batter stiff
Fry as griddle-cakes, and serve hot.
enough.
CELERY.
Wash and
that
which
scrape the stalks, and only use for the table
Cut
white or but slightly green.
is
off the
grow
Lay the celery in cold water for one
hour before serving, and send it to table on a low, flat
green
retaining
leaves,
the
blanched ones
that
nearest the heart.
dish, the high celery glasses
method
on
vegetables
table
may be
page 239.
For the
being out of date.
of freshening celery, see
the general remarks on
The
parts not used on the
served as a salad or
may be
cooked.
STEWED CELERY.
Wash
the stalks clean, cut
and soak an hour

the celery in
and
let
time
the
not quite
milk,
it
in
cold
them
a stew-pan, with
simmer
slowly
inch-long pieces,
into
boiling
half
an
water to cover
half
cupful.
liquid
as
to
Add
a cupful of
boils,
thicken
it
which
measure
by
hour,
water should be so reduced
and when the
and place
Drain,
water.
cream or
cream
to a
270
with a
flour
little
Add
butter.
salt
rubbed smooth
and pepper, and
in
a table-spoonful of
serve.
STEWED CELERY WITH BROWN SAUCE.

the
Boil
preceding recipe.
celery as directed in the
Heat a table-spoonful of butter in a frying-pan, and

when of a dark brown add a table-spoonful of flour.
Then
Stir until the paste is smooth and quite dark.
drain the celery, and add to the butter and flour half a
When the
pint of the water in which it was boiled.
sauce
boils,
season
with salt and pepper, pour over
it
the celery, and serve.
CUCUMBERS.
CUCUMBERS, RAW.
Pare the cucumbers neatly from end
them
in ice-water for
towel, and
ing each
oil
slice
person
an hour
thinly.
to
to end,
and
lay
then wipe them dry on
Serve
plainly
season to taste with
a"
table, allow-
at
salt,
pepper,
Or each cucumber may be cut in four

from end to end, and these may be served upon a
and vinegar.
pieces
long dish with cracked
When
ice.
prepared
in this
way,
they are dipped in salt and pepper and eaten from the
fingers.
STEWED CUCUMBERS.
Pare and quarter the cucumbers and remove the seeds.
Place
a
table-spoonful of butter in
frying-pan,
small onion cut in slices, and fry until brown
put in the
brown.
cucumbers,
and
fry
Remove them from
gravy a table-spoonful
of
the
flour,
them
until
of
pan, and add
mixing
until
add
then
a light
to
the
smooth.
VEGETABLES.
2/1
Pour in half a pint of stock or water, stirring continually,

Now return the
and add salt and pepper to taste.
cucumbers to the pan and stew gently for twenty minServe on toasted bread.
utes.
FRIED CUCUMBERS.
Pare
the vegetables,
and
lay
them
in
ice-water half
Cut them into lengthwise slices nearly half

an inch thick, and lay them in ice-water fifteen minutes
Wipe each piece dry, sprinkle with salt and
longer.
an hour.
with flour, and fry to a delicate
pepper, dredge
in
lard or swêet drippings.
only wholesome
method
Many
of preparing
STUFFED CUCUMBERS.
brown
declare this to be the
cucumbers.
(aN
Eutf'ee.)
Six good-sized cucumbers.
One-half cupful of chopped veal.
Four table-spoonfuls of milk.

Three table-spoonful of bread-crumbs.
One
egg.
salt.

One-eighth tea-spoonful of thyme.
One-quarter tea-spoonful of onion
One tea-spoonful of butter.

One and a-half pint of chicken
Pare the cucumbers
lightly, cut
juice.
or veal stock.
off the
ends, and cut
two pieces crosswise. Remove the

seeds with an apple corer, lay the cucumbers in slightly
each
cucumber
salted water,
veal fine.
pan, and
paste
is
in
and
set
them
in
a cool
place.
Place the milk and bread-crumbs
cook slowly ten minutes, or
formed.
Add
until
Chop
in
the
a sauce-
smooth
to this the rest of the ingredients.
2^2
and mix well with tlie veal. Take the cucumbers from
the water, wipe them dry, and fill them with the mixture,
packing it solidly. Lay them in a stew-pan, and pour
over them the chicken or veal stock, or the same quantity
of water if there is no stock, adding a table-spoonful of
Add a bay-leaf also, and
butter in case water is used.
let
the cucumbers simmer
salt and* pepper to taste, and
forty-five minutes.
When
cucumbers on thin
strips of
sauce
made
it
time to serve, place the
is
toast,
and pour over them a
of the following ingredients
One
One
One
butter.
cupful of veal or chicken stock.
salt.
One
One
One
One
One
A
Simmer
all
lemon-juice
slice of carrot.
slice of onion.
sprig of parsley.
clove.
bay-leaf.
grating of nutmeg.
these together twenty minutes, adding the

the sauce,
Strain
last.
cucumbers, and serve.

place the liquid in
there
If
is
pour
it
over
no stock, use
in
the
its
which the cucumbers were boiled.
DANDELIONS.
These are not
fit
to eat
after
they blossom, as they
Cut off the

and wash them well
then become bitter and stringy.

the greens over carefully,
waters.
Place
them
in
kettle,
roots, pick
in
several
cover with boiling,
VEGETABLES.
salted water,
and
2/3
boil slowl)^ for an hour.
When
done,
them to drain out all

then add a table-spoonthe water, and chop coarsely
ful of butter, and salt and pepper to taste, and serve.
Dandelions are sometimes boiled with corned beef, the
same as cabbage. They are eaten with a little vinegar
them
lift
into a colander, press

;
sprinkled on each dishful.
EGG-PLANT.
Cut the egg-plant

Pare the
slices,
placing a plate
and
let
in
a-quarter of an inch thick.
slices
and lay them in very strong

on top to keep them under
them soak thus
wipe each slice dry, dip
at
it
hot lard until well done
water,
the
brine
two hours.
least
salt
and pepper, and
and nicely browned.
which contain a bitter
juice,
more or
in
fry in
Egg-plant
belongs to the same family as potatoes and tobacco,

of
Drain,
beaten egg and then
in
cracker-crumbs seasoned with
salt
all
poisonous.
less
This should be soaked out of the plant before using, or

it
will
be a decided
the preparation of
failure.
There
which the cook
is
is
no vegetable
in
less certain of suc-
cess than egg-plant, for often after every precaution has
been taken
way
of
it
this bitterness is to
water on the slices and

before
looking
frying.
Another
be too bitter to be eaten.
will
removing
let
Egg-plants
when purchased,
chance of their success
pour boiling salted
them remain
in
it
an hour
should be fresh and glossy-
else there can be no possible

in
whatever way they
may be
cooked.
STUFFED EGG-PLANT.
Cut the plant
in
two parts lengthwise, and scoop out
the meat, leaving the rind about half an inch

i8
thick, that
^^ TTERN COOK-BOOK.
^^^^
2/4
the shape
may be
Chop
firm.
the pulp fine, season
it
with salt and pepper and a table-spoonful of butter, and
cook
in a frying-pan
for ten minutes, stirring well
add a scanty half-cupful
of water
and
then
a cupful of bread-
Sprinkle the interior of the shells with salt and
crumbs.
fill them with the mixture.

Spread a cupful
crumbs on the surface of the mixture, place the two
pieces of plant in a baking-dish or deep pan, and pour
enough hot water into the pan to come half-way up the
Bake an hour, and serve hot on a
sides of the plant.
pepper, and
of
The
napkin.
it
may be
egg-plant will be found very delicate, and
served either as a vegetable or an
entree.
ENDIVE.
This vegetable
ally
is
used as a winter salad and
is
gener-
dressed with celery or boiled beets, and garnished
with hard boiled eggs and a salad dressing poured over

all.
may
It
also be
cooked as
in the
following recipe.
CREAMED ENDIVE.
Wash
the endive carefully, and pick off the outer green
leaves, leaving
only the white
drain well, return
When
milk.
it
to
Boil until tender,
part.
the kettle, and
the milk boils, thicken
stirred to a paste with a
small
it
nearly cover with

with a
quantity of
little
flour
milk,
cold
season with butter, salt and pepper, and serve.

KALE.
This
is
may be
cooked and served the same

tied
in
bundle,
boiled
as spinach
like
served on toast with a generous allowance of butter.
may
also be boiled in a bundle
or
it
asparagus and
and drained
It
well, after
VEGETABLES.
which milk
a
little
will
2/5
be added and thickened to a cream with

whole being seasoned with butter, salt
flour, the
and pepper.
LENTILS, FRIED,
Wash and soak
over night a pint of
In
lentils.
the
morning drain, cover them with warm water in which has

been placed half a tea-spoonful of soda, and bring them
quickly to a boil.
Boil gently for an hour, drain, cover
them again with fresh boiling
water, and boil gently
soft
tender, this generally requiring an
until
longer.
Test by mashing a
crushes
quickly,
drained
in
they
a colander.
are
done,
hour and a-half
now and
lentil
then
if
it
and should then be
Place two table spoonfuls of but-
and when it
with salt and pepper to season
for fifteen minutes, and serve.
ter in a frying-pan,
is
;
melted, add the
lentils,
them over the
stir
fire
MACARONI AND SPAGHETTI.

Macaroni
is
very valuable as an article of food, for
contains a larger proportion of glutin than bread

it is
is
the bread of the Italian laborer.
not
much used by
reason, since
it is
In this country
not expensive and
is
most
ish tint is to
is
it
in fact,
the working classes, but for no
In selecting macaroni that which
pared.
it
good
easily pre-
of a yellow-
be preferred to the white.
BAKED .MACARONI, WITH CHEESE,
Do
not wash the macaroni.
Break
and throw
it
prevent
settling to the bottom,
it
into boiling, salted water.
aroni does not nearlv
reach
its
and
full
it
into inch-lengths.
Stir frequently to
Macwhen boiled
boil slowly.
size
2/6
rapidly; hence forty-five
allow for
its
and drain
bottom
some
it
is
none too long
when done
Arrange a layer of macaroni in the

upon it strew some rich cheese
generally used), and scatter over this
well.
is
of
bits
butter.
Add
sprinkling
of
salt
pepper, then another layer of macaroni and cheese

fill
to
into a colander,
of a pudding-dish,
Parmesan
(the
minutes
Turn
cooking.
and
and
the dish in this order, having macaroni at the top,
buttered well, but without the cheese.
Add
a few spoon-
and bake slowly until of a golden-brown hue,

half an hour being usually sufficient.
Serve in the dish
in which it was baked.
fuls of milk,
STEWED MACARONI.
Boil the
macaroni
until
soft,
throw
it
into
a colander,
and drain well then return it to the kettle, nearly cover

with milk, and season with butter, salt and pepper to
taste.
Let all boil together for three minutes, and serve.
;
MACARONI AND TOMATOES.

One-quarter pound of spaghetti.
One-half pint of stewed tomatoes.
One
One
Take
a handful of the long sticks, put the ends into
boiling, salted water,
them
the
in
and as they
water
without
briskly until done, drain in
colander
in
a pan
hot,
bend and
Boil
colander,
and stand
Place the butter
add the
flour
and mix
coil
rather
of cold water for fifteen minutes.
blanches the spaghetti.
and when
soften,
breaking.
the
This
in a frying-pan,
until
smooth.
VEGETABLES.
Then pour
in
tlie
277.
strained tomatoes, and
when they
up once, and serve without
add the spaghetti, boil
boil,
cutting.
MUSHROOMS.
During the Summer and Autumn, and more especially
in
September and October, mushrooms abound in the

and the wild mushin many parts of the country
fields
rooms are decidedly superior to the cultivated variety.

It is highly important to be able to distinguish those which
Those which may
are edible from the poisonous ones'
open, sunny place
clear,
appear
in
in
a
eaten
old
sod
be
and spring up after low-lying fogs and heavy dews. Low,
damp and shady spots and around the stumps of decayed
trees are the places to shun in gathering mushrooms.
They
are at
foot-stalk;
at
very small and supported on a short

this stage are called
Their growth
rooms.
room
first
and
spreads
like
is
an
rapid.
"button" mush-
In an hour the mush-
umbrella and shows
the
underneath, which should be of a pale salmon color.
another hour
The
brown.
it
has
pretty
this
edible
gills
In
color has changed to a dark
mushroom may be
easily pulled,
and
an agreeable smell, while the poisonous variety
invariably has a putrid, rank
odor and has yellow or
when
mushrooms that have even one poisonous
fungus among them.
To prepare mushrooms for cooking cut off the stalks
white
gills.
used to
It
is
said that
silver will turn black
stir
and throw them away, unless they are very solid and
tender, when they may be cooked.
Pare the cups and
drop them into a bowl of water, into which has been
squeezed the juice of half a lemon this will keep the
mushrooms from darkening.
;
278
STEWED MUSHROOMS.
One
quart of cleaned mushrooms.
Two
One
One
tea-spoonful of
salt.

Rub the flour to a smooth paste in the water. Put the

mushrooms, flour and seasoning together in a stew-pan,
and boil gently for five minutes, stirring constantly.
Serve very hot. When milk or cream is preferred in the
cooking, use but half the quantity of water, adding a cupful
of
above.
milk; and
If
cream
after
is
mushrooms
butter, as the
minutes, serve
boiling five
as
used, allow but half the quantity of

are very rich.
SIMPLE STEV/ OF MUSHROOMS.

Clean a pint of mushrooms, cut them
in rather small
and put them in a stew-pan with a table-spoonful of butter and a little salt and pepper
let them simmer ten minutes, and serve. Wild mushrooms are depieces,
licious
cooked
in this
way.
BAKED MUSHROOMS.
Choose the large mushrooms, but
ton "
mushrooms
ferred.
if
the round " but-
are obtainable, they are
much
to
be pre-
Peel them, cut off the stalks close to the top,
and do not wash them unless they are soiled. Place

them upside down on a pie-dish, sprinkle with salt
and jDepper, and put a tiny bit of butter in each upturned
Bake fifteen minutes in a quick oven, basting twice
cup.
VEGETABLES.
with a
little
melted butter
279
and serve
pouring over
hot,
them whatever juice may be on the dish.
ROASTED MUSHROOMS.
Place the mushrooms in the
tin,
as directed in the pre-
ceding recipe, using only those that have not at
all lost
plumpness and erectness and are truly little cups.

Set the pan on the top of the stove, and cook for five minThe cups will be filled with
utes in a moderate heat.
their own liquor and the gravy from the seasoning.
their
Serve while very hot.
TO STEW CANNED MUSHROOMS.

In preparing canned
mushrooms do not
boil them, as
they are already cooked and the second cooking toughens
To
them.
a can of
mushrooms allow
One egg
(yolk only).
One
One
Salt
and pepper
Put the butter

flour,
mix
until
in the stew-pan,
and when
hot,
smooth, and add the milk.
ually until the liquid boils
and pepper, and

fire,
to taste.
stir
then add the mushrooms, salt
Take from
until well heated.
add the beaten yolk,
add the
Stir contin-
stir
it
well
in,
and
the
serve.
OKRA.
The pods
needed
to
of okra are so sticky that especial care
avoid
breaking
them
They should be well washed before
while
the
is
cleaning.
stems are
re-
280
moved
then place them
to cover,
and
in boiling salted
slowly, as rapid boiling will break
quires an hour or
more
to
water sufficient
They should
boil until tender.
cook
them
boil very
in pieces.
It re-
When
this vegetable.
and when drained,

Heat together two table-spoonfuls of
butter, a table-spoonful of vinegar and a little salt and
pepper; mix vêll, and pour the sauce over the okra in
the dish.
Okra is also boiled with strips of salt pork, the
same as string beans or it may be stewed viîth tomatoes,
the same as macaroni.
tender, throw the okra into a colander,
lay
in a dish.
it
ONIONS.
BAKED ONIONS,
The
NO.
I.
clean, trim the
hour
in
desired
time,
and more
large Spanish onions are far milder
Wash
cate than the usual winter varieties.
bottoms but do not
and
peel,
deli-
the onions
If
very mild, change
twice during
replenishing
the water
with more
boiling
an
boil for
the onions are
slightly salted, boiling water.
water.
the
Having
drained them well, take each onion separately, wipe

dry and
roll
in
it
square of tissue or buttered paper,
twisting the paper at the top to keep
Place
closed.
it
the onions in a baking-pan, and bake an hour in a slow
oven.
When
done, remove the papers, peel the onions
and place them
in
the serving dish
over them, dust with
salt
PAKED ONIONS, NO.

Boil
peeling,
as
directed
in
pour melted butter
and pepper, and serve.
the
2.
preceding
recipe,
without
and bake an hour without enclosing them
papers, but basting frequently with butter.
When
in
done,
VEGETABLES.
take
them up
carefully,
peel,
and
28
lay
them
serving dish, which should be placed where
the
in
will
keep
Set the pan upon the top of the stove, add to
warm.
when
cupful of milk, and,
wet with a
ful of flour
is
it
creamy, add
little
cold milk.
When
and pepper, and more
salt
it
this boils, stir in a table-spoon-
the whole
butter,
if
de-
pour the sauce over the onions, and serve.
sired;
CREAMED ONIONS.
Peel the onions, and boil for an hour in plenty of salted
Drain well and cut each onion into four, six or

any desired number of pieces, over which pour a cream
water.
sauce
made
Rub
of
Two
One
One
pint of milk.
Salt
and pepper
to taste.
and flour to a cream heat the milk,

add the butter and flour.
Stir the
creamy consistency, and flavor with salt
the butter
and when
it
boils,
sauce until of a
and pepper.
STEWED ONIONS.
Boil the
onions
as directed in the preceding recipe,
take them up carefully and drain, keeping them as nearly
whole as possible.
of
Pour over them two table-spoonfuls

melted butter, dust with a little salt and pepper, and
serve very hot.
FRIED PARSNIPS.
Scrape the parsnips, and boil them gently until tender,
an hour.
Drain, and when cold, cut them in
usuallv
282
long, thin slices about a-tliird of an inch thick,
son each
slice
and
sea-
with salt and pepper; dip the slices
in
melted butter and then in flour, and fry in hot lard until
Drain well, and
both sides are thoroughly browned.
serve.
BOILED PARSNIPS.
Scrape the parsnips, and boil them until tender. Drain
Place these in the kettle
in small pieces.
and cut them
parsnips were boiled, add

and when the milk boils, thicken
it slightly with a little flour wet to a smooth paste with
cold milk. When the liquid is like cream, add butter,
salt and pepper, and serve hot.
or
stew-pan
enough milk
in
which the
to cover,
PARSNIP FRITTERS.
Three large parsnips.
One
Boil
the
flour.
table-spoonful of butter (melted).
Two
eggs.
One
One
cupful of milk.
parsnips
until
tender,
grate
fine
or
mash
and pick out all the fibrous parts. Beat the

eggs light, and stir them into the parsnips, beating hard
Then add the butter,
until the whole is well mixed.
which should be measured after it is melted, and then
Fry like doughnuts or on a
the milk, salt and flour.
them
well,
griddle.
GREEN
Peas are fresh
when
PEAS.
the pods are green
and
crisp;
and, like corn, they lose their sweetness almost as soon
VEGETABLES.
as picked.
stale
If
or
283
wilted, they
freshened by being thrown
may be somewhat
into cold water as
soon as
and allowed to remain in it at least an hour

and when boiling, a tea-spoonful of
before cooking
sugar may be added to the water to restore their sweetshelled
Fresh peas should not be shelled
ness.
until just before
Look them over carefully

after shelling, taking out any tendrils that may have gotplace them in a kettle with just suffiten in with them
they are needed for cooking.
cient boiling salted water to cover,
Young peas
tender.
those that are
cook
will
in
and
boil slowly until
twenty minutes, but
more mature require twice
The
when done; if
that time.
water should not be drained from them
when the cooking is

enough to serve with the peas. Add butter,
and pepper, and serve hot.
nicely apportioned, there will be,

finished, only
salt
FRENCH
Empty
cold
PEAS.
a can of French peas into a colander, and pour
wâter
Then
through them.
rather large-bottomed stew-pan,
One
One
One
Cook
have
tea-spoonful of
may
of stock or water.
salt.
rapidly, with
absorbed
place the peas in a
and add
all
the pan
the
uncovered, until
liquid
and
serve
the peas
at
once.
be finished in this way after they

have been boiled and drained.
All canned peas should have the liquor drained from
them and fresh water added before being placed over the
Fresh peas
also
284
fire,
as there
is
disagreeable taste 'about the
a peculiarl}'
peas when cooked with the juices in the can.
PEA FRITTERS.
One
One
One
pint of green peas.
tea-spoonful of butter.
tea-spoonful of
salt.
Two
One
eggs.
cupful of milk.
One-half cupful of
Two
flour.
mash them, and

and pepper. When
cold, add the beaten eggs, the milk, and the flour with
the baking powder stirred into it.
Stir all well, and fry
like griddle-cakes.
These fritters are delicious for breakfast.
The peas may be cooked and seasoned the day
before
or those left from a previous dinner may be
boiled until a little more tender and utilized as above.
Cook
while
the peas until tender, drain and
hot add the butter, salt
still
BOILED RICE.
Wash
thoroughly a cupful of
ite-ware stew-pan or kettle,

of
put
it
into a gran-
and pour over
it
three quarts
boiling water, adding a

Boil
water.
rice,
tea-spoonful of
without covering
the
kettle
salt
to
the
the time of
boiling varies with the kind of rice, but fifteen minutes

is
generally sufficient.
Test the
grains between the fingers

sufficiently
drain,
if
and may then be turned
being shaken to remove
Toss the
rice
soft,
all
by pressing a few
the rice has cooked

into
the
rice with a fork to the sides of
colander to
water possible.
the
colander
to
VEGETABLES.
colander on a
facilitate tlie drying, set the
plate,
and stand
Or
door open.
it
be
should dry
warm
in
to
may be
place,
white and dry.
To be
gravy the same as potatoes.

rice
many housekeepers do
(which
placed on the back
the oven
if
tin dish or pie-
dry, leaving the oven-
in use.
is
The
twenty minutes, and every grain should
tender,
separate,
oven
the colander
of the range in a
rice
in the
285
It
is
eaten with
a success, boiled
not prepare properly)
should be taken from the water when
it
is just cooked
and not be allowed one minute's boiling after it has
reached that point.
If boiled too long, it simply cannot
be dried off and is a mushy, soggy and most unappetizing
mess.
BAKED
RICE.
Some housekeepers bake rice, when it is to be served as

Wash a cupful of rice, place it in a bak-
a vegetable.
ing-dish with a quart of water
and a tea-spoonful
and bake very slowly from an hour and a half
of salt,
to nearly
Serve in the same dish, and eat with meat
two hours.
gravy poured over the
when
ularly nice
These
rice.
there
is
rice dishes are partic-
a roast
that furnishes a rich
gravy, such as beef or veal.
CURRY OF
This dish
that has
is
RICE.
appropriate with any kind of
been prepared with a sauce.
persons, allow
One
cupful of rice.
Two
Two
Two
and
a-half cupfuls of boiling water.
tea-spoonfuls of
salt,
fish
or meat
For a family
of six
286
Two
tea-spoonfuls of curry powder.
One
Wash
tea-spoonful of minced onion.
the rice well, and soak
pan, and cook

rice,
and
Draw
stir
it
for
two hours
fresh
in
Place the butter and onion in a stew-
water; then drain.
them
onion
until the
is
yellow
add the
the whole over a hot hre for five minutes.
the pan out of the heat, season with the powder,
and pepper, stir well, and pour in the boiling water.

Cover the stew-pan, and boil rapidly for ten minutes,
after which set it in a very slow heat, to cook for forty
salt
minutes, when the curry

SALSIFY,
Wash
kettle
is
plenty
of
to serve.
OR OYSTER PLANT.
the salsify with
with
ready
rough cloth, place
boiling,
salted
water,
in
it
and
slowly until nearly done, which will be an hour.
boil
Drain,
and when cool enough to handle, scrape off the dark

Cut the vegetable in slices, return
skin on the outside.
it to the kettle, add hot water, iind let it simmer fifteen
Drain again, add milk to nearly cover, and
minutes.
thicken the milk to a cream with a little flour stirred
Add butter, salt and pepper
to a paste with cold milk.
to taste,
and
Salsify prepared in this
serve.
turn dark, and
it
is
much more
way
will
not
easily scraped after being
boiled than before.
FRIED SALSIFY.
Boil, scrape off the skin, cut in slices,
and
fry like pars-
nips.
Salsify fritters are
made
the
same
as parsnip fritters.
VEGETABLES.
287
SPINACH.
Spinach requires very careful washing to

sand with which the leaves are so often
rid
filled.
of the
it
Pick the
spinach apart, throwing out the decayed portions, and

place
it
in a large
panful of water.
Wash
the spinach
and lay it in a second pan of water wash again

and lay it back in the first pan, which has been refilled
Continue washing thus until all trace
with clear water.
well,
of
sand has disappeared.
Then
boil the spinach half an
hour in two cupfuls of boiling, salted water, turn
and press out all the water possible.

knife chop the spinach rather coarsely, leaving
it
colander for this cutting.
Now
return
it
into a
With a
colander,
it
in
the
to the kettle in
boiled, add a table-spoonful of butter, and

it was
and pepper to taste, and stir until very hot turn at
once into the serving dish, shape the spinach into around
which
salt
mound, and lay on the top
hard boiled eggs.
slices of
Serve while hot.
SPINACH, WITH CREAM.

Boil, drain
and
make
and chop the spinach
the following sauce
as
directed
above
of butter.
Two
One
cupful of cream or milk.
Salt
and pepper
to taste.
add the flour, and stir until the mixthe chopped spinach, and cook for
Next put in the cream,
four minutes, stirring constantly.
salt and pepper, cook three minutes, and serve on nicely
Heat the
ture
is
butter,
frothy.
toasted bread.
Add
288
SUMMER SQUASH, STEAMED.

There are many
squash
varieties of this vegetable.
very tender, pare
is
thinly, cutting
it
Unless the
away
little
and if the seeds are

young and small, do not remove them if at all large,
however, take them out, lay the squash on a plate, set it
in a steamer over a kettle of boiling water, and steam until
tender, usually from thirty to forty minutes.
Take it
from the steamer, drain off any water that may be upon
Cut
but the outer rind.
it
in slices,
it,
place
a stew-pan, and
in
it
and pepper
salt
to taste,
and
mash
well.
set the stew-pan
Add
butter,
on the back
of the range for fifteen minutes, uncovered, for the squash

to
much
dry as
may
as
possible, stirring
Re-heat, and serve.
meanwhile.
it
once or twice
This kind of squash
and served in the same way, but

when boiled than when steamed.
also be boiled
rather more wet
it is
FRIED SQUASH.
Summer
of
its
cooked
it
squash, which
in
often disappointing because
is
be found very satisfactory when
sogginess, will
the following
way
Peel the squash thinly, cut
into slices a-quarter of an inch thick, sprinkle each slice
with salt and pepper, dip
it
in
beaten egg and then
in
cracker-crumbs, and fry in a frying-pan until crisp and
brown.
Drain
well,
and
serve.
WINTER SQUASH.
When
the shell
is
hard, split the squash, remove the
seeds, and steam or boil until soft.
part
of
the
squash,
and
spoonful of butter, half a
Scrape out the
soft
add a tabletea-spoonful of sugar, and salt

to
every
pint
VEGETABLES.
and pepper
289
Winter squashes are also baked
to taste.
the shell after the seeds have been removed.

part
is
The
in
soft
then scraped out, mashed', seasoned as directed
above, and served hot.
STEWED TOMATOES.
Pour boiling water on fresh tomatoes, and after they
them from this
water and plunge them into cold water. With a knife remove the skins and the hard stem ends, and cut the tomahave remained covered a minute, take
Stew
toes in pieces.
kettle for thirty
in a granite-ware or porcelain-lined
minutes
then add to every quart a table-
spoonful of butter, a tea-spoonful of salt and a-quarter of
Stew
a tea-spoonful of pepper.
ness,
and
Some
serve.
until of the desired thick-
prefer to add bread-crumbs or
cracker-crumbs for thickening, and to boil but thirty minutes.
Canned tomatoes may be
treated the
same
as fresh^
but they do not require to be boiled so long.
ITALIAN TOMATO.
Half can or a pint of tomatoes.
One-third package of macaroni.
Two
table-spoonfuls of grated cheese.
little
Three
small pinch of cinnamon.
Salt
Cook
cover
it
until the
milk.
slices of bacon.
and pepper.
the macaroni until tender, drain well, and nearly
with milk
cheese
pan, pour off
all
is
then add the cheese, and boil slowly

dissolved.
the tomatoes to the pan,

19
Fry the bacon
in a frying-
but a large table-spoonful of the
and cook
fat,
until they are soft.
add
Sea-
290
son with
Place
and pepper
salt
the
taste,
and the
and bake
sometimes served wdthout baking.
tomato over the macaroni

is
to
bit of spice.
two dishes thus made together, pouring the

;
until
brown.
This
SPANISH TOMATO.
One
One
One
small onion.
small green pepper.
Six fresh tomatoes.
Three crackers.
Salt to taste.
Chop
the onion and the pepper very fine, peel
the tomatoes, and roll the crackers.

in a
baking dish, sprinkle
pepper, add
all
ov'er
and
slice
Place the tomatoes
them the
salt,
onion and
the rolled cracker in one layer, and dot
the top with the butter, cut in
pieces.
Bake slowly
ai]
hour.
BAKED TOMATOES.
Peel the tomatoes and cut them in slices a-quarter of
an inch thick.
Place a layer of tomatoes
and sprinkle over them a
dish,
Make
little
salt
a pudding
and pepper.
in
a stuffing of
One
One
One
One
Rub
per
and add the salt, pepSpread the mixture thickly upon the
and sugar.
all of it, and add another layer of tomaDot the top with pieces of butter, dust with pepper
tomatoes, using
toes.
VEGETABLES.
and a
little
and bake covand bake un-
sugar, strew with dry crumbs,
ered for half an hour

til
29
then remove the
lid.
brown.
TURNIPS, MASHED.
Peel the turnips, cut them in
cold water for half an hour
and
slices,
lay
them
in
then place them in a stew-
pan, pour boiling water over them, and boil slowly until
tender, at least forty-five minutes being required.
well,
and mash the turnips
in the
stew-pan
Drain
stand the pan
ten minutes uncovered on the back of the range to dry the

turnips well, stirring
ter, salt
them frequently.
Season with but-
Turnips require more pepper than
and pepper.
any other vegetable.
TURNIPS IN CREAM.
Peel the turnips, cut them
until tender.
in
small pieces, and boil
Drain, add milk to nearly cover, and
the milk boils, thicken

stirred to a paste with
it
to a
cream with a
Add
cold milk.
little
when
flour,
butter, salt
and
pepper, boil two minutes, and serve.
STEWED TURNIPS.
Peel and
slice
the turnips and cut them into cubes.
until tender, drain, and for three pints

measured before cooking, allow
Boil
One
Two
of
turnips
One-half pint of stock.
salt.
One-quarter tea spoonful of pepper.
Cook
rapidly until the stock has almost boiled awa}-,
then serve.
SALADS.
" Mingle, mingle,
You
that mingle
mingle
may."
Shakspere.
Green
vegetables that are eaten raw and dressed with
and pepper are classed as salads. Potabeets, asparagus and many other
vegetables which have been cooked are eaten cold with a
Lobster, salmon and other kinds of
salad dressing.
cooked fish, eggs, chicken and delicate meats are combined with lettuce, cresses or celery and salad dressing,
and furnish many appetizing dishes.
oils, acids, salt
toes,
string
beans,
Frenchman thinks he cannot
eat his dinner without
Americans had the

same appreciation of this wholesome, refreshing and, at
the same time, economical dish.
There are two kinds of dressing which are in very genEpieral use, the mayonnaise and the French dressing.
cures prefer the simple French dressing for salads served
without fish or fowl and for chicken and fish salads and
for some kinds of vegetables, such as tomatoes and caulia salad, and
it
would be well
if
all
flowers, they use the
dressings
is
mayonnaise sauce.
almost universal
in
America we use the mayonnaise on

292
This choice of
London and
all
Paris.
salads,
which
In
is
SALADS.
really
be
to
dressing
deplored.
after
is,
all,
the
293
A simple salad with French

most satisfactory when one has
been served with a heavy dinner before

In giving recipes for salad-dressing
it.
it
almost impos-
is
mention exact quantities, especially when we conDelmonico, it is said, used

sider the diversity of tastes.
but one yolk as a foundation for a quart of oil, with salt
sible to
and cayenne
silver or
In preparing dressing, use a
for seasoning.
wooden
which should
and strong vinegar. A com-
fork, a large soup-plate,
be very cold, the best
oil
mon question is, "What can we use in

Cream and melted butter may be used,
means take
the place of the
place of oil?"
but they by no
Green vegetables
oil.
that
should be crisp but have become wilted can be freshened
by being
using,
laid
in
ice-water for at least an
and then dried carefully on a
being taken
not to bruise them.
The
never be mixed with any salad until
hour before
soft
it is
towel, care
dressing should
needed
to serve,
and both salad and dressing should be served on as cold

a dish as possible.
SIMPLE FRENCH DRESSING.

One
of olive
oil.
salt.
One
Mix
the
tea-spoonful of onion, scraped
pepper and
salt
together,
onion, and then pour in the vinegar.
and pour the dressing over the salad.
fine.
add the
Mingle
oil
all
and
well,
^-^^
294
^^ TTERN COOK-BOOK.
MAYONNAISE DRESSING, NO.
To make
a pint
I.
dressing (which should be
of
suffi-
cient for twelve persons) use
Two
eggs (yolks).
One
salt.
One-half tea-spoonful of cayenne.
Two
Two
table-spoonfuls of lemon juice.

table-spoonfuls of vinegar.
Twelve table-spoonfuls
In order to
to
have
all
make
of olive oil.
this dressing properly,
the materials cold.
The
is
it
necessary
should stand
oil
in
the refrigerator for at least an hour before being used.
Place
the
yolks
minute with a
mustard.
the
When
soup-plate,
few drops
the mixture
at
and
then add the
Stir these well together,
oil,
in
silver fork
beat
salt,
them a
pepper and
and commence
time, stirring
to
add
continuously.
becomes thick and ropy,
the oil
may
be added more freely and when the liquid is at this

stage, the vinegar should be added, half a tea-spoonful at
;
After the dressing has become very thick, the
a time.
may be added,
a table-spoonful at a time.
When
all
oil
the
is added, commence to add the lemon juice in

same way, and stir continually until all the oil and
lemon juice are added. Set the dressing on the ice for
vinegar
the
half an
hour before using.
If the taste of the oil
of thick
the dressing at the last

oil.
the
is
not liked, four table-spoonfuls
may be
down the
sweet cream, well whipped,

;
this
tones
Thick whipped cream may be used

oil, if
the latter
is
in
stirred into
taste of the
place of half
very disagreeable to those served.
SALADS.
warm weather
In
this
making
the time by
it
dressing
in a
295
may be prepared
bowl set
in a
half
in
pan of cracked
and having both eggs and oil as cold as possible.

Should the dressing break or curdle, stir into it at once
the well beaten yolk of an egg, which will render all
ice
smooth again.
MAYONNAISE DRESSING, NO.

One
One
2.
egg-yolk (raw).
egg-yolk (cooked).
One-half cupful of
Vinegar to
oil.
thin.
made mustard.
salt.

Six drops of Worcestershire sauce.
egg ten minutes, and when
Boil an
the yolk, place
back of a
which
yolk
is
silver
like
is
it
like
in
a bowl, and
spoon or with a
diminutive
cold,
take out
mash finely with the

wooden salad masher,
potato
masher.
When
the
powder, add the yolk of the raw egg, and
stir
is smooth; then put in the sugar, salt,

and sauce. When the whole is well
mixed, add the oil by degrees, stirring continually, and as
until the
mixture
pepper, mustard
soon
as
make
the dressing the desired consistency.
all
is
used, stir in sufficient strong vinegar to
the ice for an hour at least before using.

is
Place
If the
it
on
vinegar
not strong, the dressing will be too thin before
it
is
acid enough.
TO COLOR MAYONNAISE.
Green.
Boil
a double handful of spinach until ten-
296
der; then drain, cool
mash
and squeeze
it
Pound
dry.
or
the spinach well, adding a spoonful of the mayonfine sieve, and mix it
Green peas, boiled and mashed, are
purpose, but the color is not so deep as
Pass the whole through a
naise.
with the dressing.

also used for this
the other.
'
Red.
Pound
fine sieve,
the coral of a lobster, pass
and add
colored in this
it
way when needed
it
through a
Dressing
to the dressing.
is
often
for lobster or fish salad.
POTATO MAYONNAISE DRESSING.

Two-thirds cupful of mashed potato.
One egg
(yolk only).
One
of oil.
made mustard.
One
Four drops
Mash
of Worcestershire sauce.
the potato very smooth,
and when
it is
cold,
add
the beaten yolk of the ^gg^ beating both together until

light
When
the
oil
then put in the mustard,
salt,
pepper and sauce.
these are thoroughly mixed with the potato, add

a few drops at a time, until
spoonful has been used
balance of the
oil.
all
but one table-
then add the vinegar and the
This dressing
will
keep a week
cool place.
COOKED CREAM SALAD DRESSING.

Three eggs
One
One
One
(yolks).
table-spoonful of thick, sweet cream.
in a
SALADS.
One
297
salt-spoonful of celery salt.
One-eighth salt-spoonful of pepper.
One
One
tea-spoonful of
made mustard.
add the cream, the butter, melted

and the rest of the ingredients, stirring all the time, and beating well after each addition.
Set the bowl containing the dressing in a saucepan of hot
water, and stir rapidly until the dressing thickens.
Set
it on the ice to cool thoroughly before using.
Beat the eggs
(but not to an
lightly,
oil),
CREAM SALAD DRESSING.

Two
eggs (yolks), hard-boiled.
One-half dessert-spoonful of
One
Vinegar to
One
made mustard.

thin.
salt-spoonful of salt.
One-eighth salt-spoonful of pepper.

Five drops of Worcestershire sauce.
One-half tea-cupful of rich, sweet cream.
them and take out the yolks.

powder in a bowl, and add the salt,
Stir after each addipepper, mustard, sauce and butter.
then pour in gradtion until the whole is well mixed
ually the cream, and when the mixture is thick, add
Boil the eggs hard, cool
Mash
the latter to a
vinegar to thin to the desired consistency.
Set the dress-
ing on the ice one hour before using.
SALAD DRESSING WITHOUT CREAM OR
Two
One
eggs (whites and yolks).

tea-spoonful of dry mustard.
One
salt.
OIL.
298
One
One
tea-spooniul of sugar.
tea-spoonful of corn-starch.
One
tea-cupful of vinegar.
Beat the whites and the yolks separately and then
and add salt, sugar and the mustard. Rub

butter and the corn-starch to a cream, and put them
gether,
mixture into a sauce-pan of hot water, and

gradually pour in the vinegar, stirring
this
quantity
all
too strong, dilute with a

of
stir
Remove from
until the dressing thickens.
is
in,
Place the bowl containing the
stirring all well together.
the vinegar
t(
the
fire,
and
the time.
If
little
allows for only
dressing
constantly
the
water, but
a cupful
of
liquid.
COOKED SALAD DRESSING.

Two table-spoonfuls of dry mustard.
Two eggs.
Two table-spoonfuls of oil or melted
One
tea-spoonful of
butter.
salt.
Twelve table-spoonfuls of vinegar.
Beat the yolks and the whites of the eggs separately and
then
together
stirring
then
constantly.
add the
Set
rest
the bowl
of
ture in a sauce-pan of boiling water,

liquid thickens, stirring
on the
ice,
all
ingredients,
and cook
the time.
and use when perfectly
the
containing the mixuntil the
Set the dressing
cold.
CHICKEN SALAD.
let
Use only tender chickens

them cool in the water
for salad.
in
Boil
them, and
which thev were boiled.
SALADS.
When
remove the skin and cut the meat
perfectly cold,
If
in dice.
299
the salad
is
to
be particularly nice, use only
dark for croquettes. When

meat has been cut in pieces, set it in a cold place
Wash and cut the fine parts of celery into
until needed.
half-inch lengths, throw the pieces into a bowl of cold
the white meat, saving the
the
and leave them
water,
to
at
least an
serve, dry the celery, and mix
hour.
it
When
ready
with the chicken,
meat two-thirds of a pint of

and season the whole with celery salt. Line
a bowl with lettuce leaves, lay the chicken and celery on the leaves, and pour over them the cream or
the mayonnaise salad-dressing, allowing a cupful of
Garnish with French
dressing to every pint of chicken.
allowing for every pint of
celery
capers and slices of cold boiled eggs, or with white celery

lips.
Chicken for salad

This
is
done by
is
often marinated hîox^ being used.
stirring into the cut
meat a mixture con-
sisting of
of vinegar.
One
One
oil.
table-spoonful of
tea-spoonful of
salt.
This quantity will marinate a quart of chicken, which

then set on the ice for an hour; the chicken
time have absorbed the mixture,
Chicken salad
is
and be
will
by
is
thai
finely seasoned.
as often served without the lettuce as
Veal cut in cubes is

it, this being a matter of taste.
sometimes used to increase the quantity of chicken when
with
a large
pose.
amount of
The white
salad
is
required for any special pur-
part of roast pork
is
also
sometimes
300
used for
deception which,
this purpose, but tliis is a
per-
haps, should not be encouraged.
LOBSTER SALAD.
In taking the meat from the lobster, the coral,
by
if
there
Cut the meat

or ii
into dice, and set it in a cool place until wanted
may be put in a marinade of vinegar, oil and seasoning,
the same as chicken salad, and be much improved by the
is
any, should be carefully laid
itself.
extra
To
seasoning.
a pint
meat
of
be required
will
two heads of lettuce and half a pint of mayonnaise
Wash
ing.
the lettuce well,
least an hour.
into the lobster
and
At serving time
;
lay
in ice
it
dress-
water for
at
part of the dressing
stir
then dry the lettuce well, and place two
leaves together in the form of a shell
or
the leaves
if
are small,
dish.
make
a nest of them, arranging them on a
Put a table-spoonful of lobster
in
tea-spoonful of dressing on top of the
each
shell,
flat
and
Garnish
lobster.
the top of the dressing with capers,

coral over
all,
and
sift
placing the claws of the
the pounded
\
lobster at the
outer edge of the dish.
Another very
attractive
way
of serving lobster salad
is
^
as follows.
When removing
the
meat from the
shells, be
j
careful not to break the
body or
tail
shells.
Clean
the
two lobsters are required to make any

reasonable quantity of salad), and also one of the body
two
tail shells (for
shells
in
washing them well and drying
cold water,
then with a pair of scissors remove the thin shell from

the under-side of the
tails.
the shape of a boat, the
Join the shells together
body
and place the boat on a flat

the Mayonnaise, well mixed,
shell being in the

dish.
in
Put the lobster and
in the boat,
mash
center;
the coral
'
SALADS.
and sprinkle
ine
it
is
eggs cut in slices and
not
required
may be used
lobster
for salad;
and
opened some time before using, that the
unell
with
lobster
served in this way.
Canned
f
Lettuce
together.
inked
Garnish with a
over the whole.
:hain of the whites of hard-boiled
;alad
301
it is
better
close, airless
may pass away.

FISH SALAD.
The remains of almost any cold fish may be used in

way very satisfactorily, but salad is more successful
.vhen made of fish that will flake nicely, such as salmon,
Flake the fish coarsely, and mix it
:od or haddock.
The potato mayonnaise is espeightly with dressing.
:ially nice with
fish.
Lay the fish on a bed of lethis
uce,
pour the remainder of the salad dressing on
Canned salmon maybe used
jerve at once.
"ew slices of cold

;ion to
and
it,
for salad.
boiled potatoes form a palatable addi-
a fish salad.
VEGETABLE SALADS.
Any remains
!.izingly
;er
than others.
:ate flavor
I
small
)hould
cooked vegetables may be most appe-
of
served as a salad, but certain kinds combine betIn thus uniting vegetables, those of deli-
should form the body of the salad, while only
proportion
be used.
sparingly.
salad
)f
of
those that
are
strong-flavored
being sweet, should be used

vegetables
may be made
very
Each vegetable should

cut up and seasoned with salt and pepper.
Any kind
dressing may be used, the French being most fre-
utractive or quite
3e
of
Beets,
;iuently
chosen.
the reverse.
Strew the vegetables
in the salad bowl,
302
each kind
padrida
in
" or
separate
mix
quart
making an "
and sprinkle each layer
layer (not
of them),
vegetables will
of
require
olla-
with
the
dressing.
full
quantity of dressing given in the recipe for French
the
dressing.
TOMATO SALAD.
Mayonnaise dressing is invariably used for this salad,
and it should be made thicker, or, rather, less vinegar
should be used, for two reasons the tomato itself, being
:
so largely acid, does not require the dressing to be so

piquant, and the tomato gives off so
dressing
much thinned by
is
should be quite thick.
The
it.
When
this
much
juice that the
dressing, therefore,
salad
is
to be served
as a separate course, choose tomatoes that are not too
and peel them carefully with a sharp knife, takto preserve the round shape of the fruit.
Set them on the ice for an hour; then take them up, and
with a corer take out a neat piece from the stem portion
large,
care
ing
of each.
knife.
ing
it
This
Fill
up
as
may
also be
the cavity thus
much
done with a sharp-pointed
made
as possible.
with mayonnaise, heap-
Set the tomatoes on three
or four crisp lettuce leaves laid with their points outward,
and serve a tomato to each person at table. There are

many other ways of preparing this salad. A simple plan
is to peel the tomatoes, lay them on the ice to thoroughly
chill, cut them in rather thick slices, lay the slices in a
salad bowl or on a flat dish, and pour the mayonnaise
over
all,
one
at
using no lettuce at
table.
all.
The tomatoes
Serve a
may
also
slice
be
to each
peeled,
halves and set in a nest of lettuce leaves,

the dressing being poured over them and one-half servea
chilled, cut in
SALADS.
303
The last method is very convenient

to each person.
when the tomatoes are too large to serve one to each person.
POTATO SALAD.
There
is
no salad
which there
in
is
such an opportunity
New
for a variety of combinations as in this.
or the
ripe,
German
mealy potato breaks into crumbs and
When new
German
spoils the dish.
potatoes are not obtainable, do not
potatoes quite so long as for other purposes, thus
boil the
leaving
or
potatoes
potatoes are the best for the purpose
them underdone
they can then be cut in any de-
sired shape.
The simplest potato
salad
is
made by
slicing the pota-
toes rather thinly, arranging a layer in the salad dish
any dressing preferred
covering lightly with
and
arrange
another layer of potatoes and dressing, and so continue

until
all
the
potatoes are used
then
and beets are often used together.
and season with
dice or in thin slices,
Rub
serve.
Cut them
salt
Potatoes
in half-inch
and pepper.
the yolk of a hard-boiled egg through a sieve, and
chop some parsley rather coarsely.
Arrange
in
the salad
bowl alternate layers of potatoes, beets, &gg, parsley and

dressing, until
quite a
all
the
ingredients
are
used,
reserving
goodly portion of the dressing for the top
layer,
and placing egg and parsley on top of the dressing.
Or place the potatoes, parsley and egg in the center of

the dish and a circle of beets and lettuce around the
edge and pour the salad dressing over the whole.
Onions, thinly sliced and sparingly used are often
;
Many
arranged
in alternate
fessional
cooks prefer to mix a potato salad while the po-
layers with the potato.
pro-
304
tatoes are
as
hot,
and has
longer
looks more appetizing, will
it
less of
when made with cold
keep
soggy taste than
peculiar
the
potatoes.
LETTUCE SALAD.
Choose
for this the crisp part of the lettuce, lay
it
in
and arrange it in a
salad bowl.
Pour over the center of the dish any of the
dressings given mayonnaise is most generally used, but
after a heavy dinner the French dressing is much to be
an hour, dry
cold water for
well,
preferred to any other.
The
following vegetables
may be used
the
same
as
lettuce
Endive.
Water-cress.
Sorrel.
Pepper-grass.
Nasturtium Blossoms.
Dandelion.
CREAM CABBAGE SALAD.
Chop
cream
the cabbage
One
A
A
egg, well beaten.
saucepan enough
and add to it
in a
little salt.
constantly until the milk thickens, remove from
Stir
fire,
mixing
and when
it
well
fore serving.
with
Put
pinch of red pepper or mustard.
One
the
fine.
to nearly cover the cabbage,
enough.
in.
If
cool,
pour the liquid over the cabbage,
Let the salad stand

there
is
no cream
at
an hour be-
hand, use milk,
generous spoonful of butter to make
it
rich
SALADS.
305
CABBAGE SALAD.
Two
table-spoonfuls of vinegar.

One and a-half pint of chopped cabbage.
One tea-spoonful of corn-starch.
Salt
Chop
and pepper
the cabbage fine, and season with salt and pep-
using none
per,
soak
wilted,
stir
in
Heat
it,
with water.
it
the
dressing.
all
vinegar
the vinegar, and
Add
well together.
boiled two minutes, take
cabbage while
;
serve
still
hot,
is
very strong,
this
and put
in
then
the egg,
gently to the boiling
When
become
the dressing
has
it from the fire, pour it over the

and set the salad away in a cool
If desired, the dressing
may be
being poured over the cabbage.
This
when
cooled before
salad
if
the mixture will not curdle, but will
creamy dressing when done.
place
cabbage
Beat the yolk of the ^gg well
the corn-starch into the milk,
beating
the
If
cold water for an hour
ice-water or
in
it
before chopping
dilute
to taste.
cold.
very delicious.
is
CHEESE SALAD.
One-half pound of old cheese, grated.
One hard-boiled egg.

One table-spoonful of
vinegar.
salad
oil.
One
One
One
Rub
20
oil
tea-spoonful of
powder the yolk
to a
add the
after
made mustard.
of the egg,
and when
cold,
these are well mixed, put in in the
3o6
order
named
Work
all
Serve
in
the
wfell
salt,
pepper, sugar, mustard and cheese.
together before pouring in the vinegar.
a crab shell,
if
one
is
closely resembles deviled crab

at
tea or luncheon.
and
It
obtainable.
This salad
and makes a good
should be eaten with
relish
crackers
butter.
SALAD SANDWICHES.
These are very delicious for picnics or for traveling.

a small quantity of mayonnaise dressing with finely
chopped lobster or chicken. Cover a small slice of bread
with lettuce, then spread a layer of salad, and cover with
Wrap the sandwich in tinfoil or oiled
lettuce and bread.
Mix
paper.
VEGETABLES FOR SALADS.

1.
Lettuce alone.
2.
Lettuce and water-cress or pepper-grass, with small radishes for a
3.
Lettuce and chives, with olives for a garnish.
4.
Lettuce and celery, the latter being cut into inch pieces.
garnish.
5.
Lettuce and sorrel.
6.
Lettuce and anchovies, the latter being cut into thin strips
Endive alone.
Endive and water-cress.
the endive being
9. Endive and celery, beets and hard-boiled eggs
placed in the center, then a row of eggs and next a row of beets,
with an edge of fringed celery.
10. Water-cress and beets, garnished with olives, the beets being cut
7.
8.
in dice.
11.
Sliced cucumbers and sliced
12.
Dandelions.
new
onions.
SALAD NOTES.
Condensed milk may be used
in
place of
cream
in
SALADS.
making dressings requiring cream, but the
307
latter
is,
of
course, to be preferred.
good Tartar sauce is made by beating into half a

of mayonnaise dressing half a table-spoonful of
chopped pickles, olives and capers. A salad made of
pint
several kinds of vegetables
is
called a salade macedome.
CHEESE DISHES.
"
He
hath never fed of the dainties that are bred in a book."
Shakspere.
In England, and
at
almost every well-appointed table
It may be regarded as our most concentrated food, since it contains

twice as much nutriment as any other known substance.
in
America, cheese
Being
difficult of
is
a positive necessity.
digestion
Cooked
more wholesome than when
small
quantities.
ing of cheese
in fact,
it is
Among
is
best
eaten only
melted cheese
in a
raw
state,
singularly neglected
practically an
the
should be
it
or
unknown
is
in
much
but the cook-
in this
country
art.
English cheeses
are
the
Stilton
and Cheshire, and the best French varieties are the

Neufchatel, Brie and Roquefort, the last named being one of the most popular kinds of cheese known.
it
The Gruyere, a Swiss cheese, is also well liked
of new milk and flavored with a powdered
is made
;
pepper and salt are passed

when this cheese is served. The Roquefort
Parmesan
cheese is made of goats' and sheep's milk.
cheese, an Italian variety, is made of skimmed milk and
French mustard,
herb.
at table
is
high flavored and very hard
until
it is
six
months old and

308
it
is
is
never sent
to
market
often kept three or four
CHEESE DISHES.
years.
It is
used extensively
309
grated form for cooking,
in
and can be purchased already grated.

American cheeses are exported in large quantities to
One of the
England, where they are held in high favor.
best of
these
makes
New
Otsego County,
and
is
The
the
York.
made
" English Dairy,"

It is
and highly
very rich
equally well-flavored
Co., N. Y.
is
cheese,
flavored.
is
Stilton cheese,
in
of a dark-yellow color,
milder,
but
made at Milan, Cayuga

made in the latter county,
can scarcely be distinguished from the English article of

the
same name.
In serving this cheese, the top should
be cut off to form a cover, and the cheese should be
When removed
neatly encircled with a napkin.

table, the
Cheese
is
cut into
When
cheese-dish.
it
from the
cover should be replaced.

little
squares and passed in a glass
forming a separate course
should come just before the dessert.
It
is
at dinner,
an English
fashion to serve celery or cucumbers with cheese.
milk
crackers
moment
to
or wafer
make them
biscuit,
crisp,
placed
Thin
the oven
in
should be served with the
cheese, and butter for spreading the crackers should also
be passed, this
being the only time
it
customarily
is
allowed for dinner.
Macaroni with cheese, Welsh rarebit and cheese omeThe Welsh rarebit
are good for a cheese course.
makes an especially pretty course. It is served on little
silver chafing dishes about four inches square, one of
let
which, standing in a plate,

table.
The
platter holds the slice of

hot.
is
served to each person at
reservoir contains boiling water,
Welsh
rarebit,
and the
which
is
Uttle
thus kept
3IO
WELSH RAREBIT.
This
is
a favorite dish for gentlemen's suppers and for
Cut bread into thin slices, shape these into

diamonds or squares, toast them, and while hot, butter
lightly.
With a tea-spoon dip boiling water upon the toast
luncheons.
to moisten
Place each
each person
wetting only the
slightly,
slice
on a separate hot
at table
unbuttered side.
plate, allowing
sprinkle with a
little salt,
one
for
pour over
the toast enough melted cheese to cover, and serve the mo-
ment
this is
done, since otherwise the cheese will harden,
the toast will cool, and the dish will be altogether spoiled.
Rich,
it
new cheese should be chosen for this purpose, as

The cheese should be put in a cup
melts more easily.
be melted.
to
If
the rarebit
cheese has not been sufficiently
This simple recipe

are
many
little
different
is
ways
of
is
rich.
a decidedly
making the
mustard over the
and tough, the
stringy
good one, but there

dish.
toast, others
Some
add
spread
ale to the
cheese, or dip the toast in ale instead of using hot water.
Another method is to serve a poached ^%% on each slice of

toast and cheese, and another to mix the yolks of eggs
with the melted cheese.
WELSH RAREBIT, WITH

One cupful of grated
EGGS.
cheese.
One-quarter of a cupful of milk.

Salt
and pepper
to taste.
Prepare the toast the same as in the preceding recipe.

Place the milk in a porcelain-lined stew-pan, and when
hot, put in the cheese,
and
stir
continually until the latter
CHEESE DISHES.
is
melted.
Add
the salt, pepper
3II
and the beaten
yolk, stir
but a moment, and pour the liquid over the toast.
WELSH RAREBIT, WITH

This
the
is
way
a rarebit
is
ALE.
generally prepared in Eng-
land.
One pound
of cheese.
One
wine-glassful of ale.
Put the butter and ale in a porcelain-lined stew-pan,

and when hot, stir in the cheese cut into dice. Stir and
cook until all are blended to a smooth paste. Prepare
the toast as above, pour this mixture over it, and serve
Single Gloucester cheese can always be relied
very hot.
upon
in
preparing rarebits
in this
way.
CHEESE SOUFFLE.
Two
and a-half table-spoonfuls of flour.

Three eggs.
One and a-half pint (scant) of milk.
One-quarter pound of grated Parmesan cheese.
Beat the yolks of the eggs well, thin them with a
little
and add the grated cheese. Rub the flour

to a paste with a little more of the milk.
Heat in a
porcelain-lined stew-pan the remainder of the milk, and
when it boils, stir in the flour paste. Stir until the whole
is smooth
and creamy, and add the other mixture of
cheese and yolks. Boil the liquid about a minute, or until
the cheese is fully melted, and remove from the fire.
of the milk,
Whip
the whites of the eggs to a
into the mixture.

tion,
bake
fifteen
Fill
stiff
froth,
some paper cases with
minutes
in
a hot oven,
and
stir
them
this prepara-
and serve
at
once.
Cases for baking the souffle may be purchased
from a confectioner, or they may be made with very little
trouble.
Silver scollop shells are also used for the pur-
pose, and are, of course, more elegant.
RAMEKINS.
Two
table-spoonfuls of grated cheese.
One
Two
of milk.
One-quarter tea-spoonful of mustard.

One-quarter tea-spoonful of
salt.
One
Boil the
ter,
^g'
egg.
crumbs
mustard,
When
salt,
all
in the
milk until
soft,
and add the
but-
pepper and cheese and the yolk of the

are well mixed, stir in the white of the
Put the mixture in paper

6gg, beaten to a stiff froth.
cases, filling each case but three-quarters full, and bake
The ramekins should be
five or six minutes.
above the
edge of the paper,
immediately, else they will
puffed high
and should be served
fall.
They
au
gratifi.
will
make
a pretty
cheese course for dinner.
CHEESE
Four
One
eggs.
cupful of grated cheese.

salt.
One-quarter tea-spoonful of pepper

Six tea-spoonfuls of bread-crumbs.
Two
Butter a suitable
number
of
individual dishes.
Beat
CHEESE DISHES.
the whites of the eggs to a
the yolks and seasoning.
Pour
and then the milk.

dishes, sprinkle
for eight
and add to them

and add the cheese
froth,
stiff
Mix
313
well,
mixture into
this
the
little
each lightly with the crumb, and bake
minutes in a moderate oven.
CHEESE PUFFS.
Two
Two
One
of flour.
of grated cheese.
eggs.
cupful of water.
salt.
One-fifth tea-spoonful of pepper.
Wet
the flour in a
little
of the water until
it
forms a
and add the cheese, salt and pepper.

Place the rest of the water and the butter in a saucepan,
and when boiling, add the flour mixture. Cook three
minutes, stirring all the time
remove the mixture from
the fire, and set it away to cool.
When cold, add the
eggs unbeaten, one at a time, and beat the batter at
least ten minutes.
Butter a baking-pan lightly, and drop
smooth paste,
it, using a heaping tea-spoonful for each

and leaving considerable space between them, as
they increase threefold in size.
Bake twenty minutes,
and serve hot. Sometimes a plain cream sauce or a
brown sauce is served with these puffs.
the mixture into

puff",
CHEESE STRAWS.
One
One
of flour.
of
Parmesan cheese.
One-half salt-spoonful of
salt.
One-quarter salt-spoonful of pepper.

One-eighth salt-spoonful of nutmeg.
One egg
Mix
(yolk only).
the dry ingredients,
Mix
butter, softened.
all
add the
and the
and when
milk, the yolk
well with a spoon,
Roll these
divide the dough into two parts.
very thin, cut them into narrow strips three inches long,
smooth,
and bake
in
a slow oven fifteen minutes.
may be served hot
They may be arranged
with lettuce in the salad course.
bunches of
narrow ribbon
six or eight,
in
These straws
or cold, either as a cheese course or
or they
each bundle being tied with
may be
piled
on a plate
in log-
cabin style.
COTTAGE CHEESE, NO.
I.
For making this cheese the milk should not be too

Place
as soon as it gets thick it is ready to use.
the pan of milk over a kettle of hot water and heat almost
When it has been in the heat six or
to the boiling point.
sour
and turn the milk over

by spoonfuls, bringing the hot part on top. When the
whey has become so hot that it cannot be touched by the
eight minutes, take a large spoon
finger, turn all into a
whey, add
desired.
colander to drain.
generously, and
butter
When
This cheese
is
much improved by
few spoonfuls of cream
it
as
into
the addi-
at the time of seasoning.
COTTAGE CHEESE, NO.

Four
Four
Four
Four
free of
and pepper
Press the mixture into a dish, or shape
small balls.
tion of a
salt
2.
quarts of thick sour milk.

tea-spoonfuls of butter.
salt-spoonfuls of salt.
table-spoonfuls of cream.
CHEESE DISHES,
Place the milk in a pan on the back of the range, and
and whey are separated. Spread

and pour in the milk lift
the edges of the cloth, draw them together, drain and
wring quite dry. Put the curds in a small bowl, add the
If too soft to handle,
seasoning, and shape into balls.
place the cheese in a cool place for an hour, when it
scald
it
until the curds
a strainer cloth over a bowl,
may be conveniently shaped.

curds become hard and
If
scalded too long, the
brittle.
TOASTED CHEESE.
Cut the cheese
in
slices
a-quarter of an inch thick,
place these in an oyster broiler,
hot
coals,
browned.
salt.
and
broil
them over very
turning frequently, until each side
is
lightly
Serve with bread, and eat with mustard and
This makes a very nice luncheon dish.
EGGS.
"
The vulgar
boil
the learned roast, an egg.

Pope.
poor economy to limit the family in respect to

are most nutritious, and even at a high
price, are cheaper than meat.
They should be used
It
is
They
eggs.
freely
them.
by all, except those who know they cannot digest

But by this we do not mean their extravagant
use in rich cake, nor their being eaten when indigestibly

as, for instance, when hard-boiled or fried;
mean rather that they should be freely partaken
of when simply cooked.
Throughout the spring and
summer eggs should form a large part of the fare at
prepared,
but we
breakfast and luncheon, but
if
not served in a variety of
ways, they will soon become very tiresome.
methods
healthful
they are not subjected

at
which water
When
to a
boils.
boiled for
The most
of preparing eggs are those
three
Eggs should never be
cooked
boiled.
is
at
like thick
To
hard-boiled, while the other part

all.
An ^gg
The white when

cream
if
boiled.
minutes, they are called "soft-
boiled," but in reality they are not soft-boiled at
one part
by which
temperature higher than that
that
is
is
all,
since
scarcely
properly cooked
is
not
eaten should yield to pressure
taken between the fingers.
ascertain the freshness of an egg without breaking
3i6
EGGS.
hold
317
light or toward the sun; if

round and the white surrounding it
clear, the chances are the egg is good.
Another test for
eggs is to lay them in a pan of cold water the fresh ones
it,
it
before a strong
appears
the yolk
will
sink immediately, while those that float are doubtful.
The
shell of a fresh
egg looks
dull
and porous.
TO PRESERVE EGGS
It
is
This
only necessary
close
to
may be done by
the
pores
varnishing or
melted suet, and then packing them

the small
end downward.
successful
is
the shell.
of
dipping
in
bran or
them
salt,
in
with
Another method that is very

Pack the eggs in a stone jar, with
the small ends downward
make a lime-water by pouring
four quarts of boiling water over a pound of lime, and
when this is cold and has settled, pour the water carefully upon the eggs in the jar.
Lay a saucer on top of
the eggs to keep them under the water, and set the jar in
as follows
a cool, dark place.
BOILED EGGG.
Many
people do not care for eggs which are boiled so
that the whites are soft, although they

far
know
more nutritious when thus prepared.
prefer
boiled eggs, the
that they are
For those who
following directions
are given
Place the eggs in a sauce-pan of boiling water, using a

table-spoon or a frying-basket for the purpose.
minutes
steadily for three
ten minutes
if
if
manner
of cold water,
them
desired "hard-boiled."
There are two methods of cooking them

nutritious
Boil
desired "soft-boiled," and
First,,
in
the
more
place the eggs in a saucepan
and when the water
boils
the eggs are
done
about ten minutes.
this will take
Second, put
that will hold two quarts,
eggs
in a vessel
with
boiling water, cover
warm
place for ten minutes
it
;
fill
and stand
way the eggs
closely,
in this
six
the vessel
it
in a
will
be
cooked equally well in every part. If the eggs are desired more thoroughly done, let them stand in the hot
water ten or even twenty minutes longer, but do not
place them on the range.
Serve boiled eggs in a folded
napkin.
In preparing eggs for garnishing or for salads they
will
require to be boiled at least fifteen minutes.

If the shell
of an egg
is
cracked, pierce several small
holes in the large end, and the contents of the egg will
not burst out in boiling.
POACHED
Break the eggs, one
at a
EGGS.
time into a saucer.
Place water
and when it is simmering, drop

each ^gg lightly in, cooking but one ^gg at a time if the
saucepan is small. More may be cooked at once by using
in a
saucepan, salt
it
a large frying-pan.
well,
The water should
not be allowed to
boil while the eggs are cooking, but should be kept just
at the boiling point.
With a small spoon throw the water
carefully on the top of the egg to whiten
a poached egg
is
for the yolk to
it.
The beauty
the white, which should be just sufficiently hardened
form a
veil for the yolk.
of
be seen blushing through
When cooked
to^
enough, take out
the ^gg with a perforated ladle, trim off the ragged edges,
and
slip
all
the eggs are cooked and placed on
it
on a small, thin piece
of buttered toast.
their
When
separate
pieces of toast, place on each a bit of butter and sprinkle
EGGS.
Some cooks
tlie
An
the
in
even shape, poaching
eggs an
rings.
muffin-rings
set
319
egg-poacher
is
water
them,
to
inside
give
the
very convenient for this work.
Poached eggs are often placed
in
beef soup, one egg
being prepared for each person at table.
They
are also
served on thin slices of boiled ham, and also in a Welsh

rarebit.
Delmonico, when
toast, sprinkles sorrel
serving
poached
eggs
on
For
six
over the lop of the &gg.
SCRAMBLED EGGS.
This dish
particularly nice for breakfast.
is
persons, allow
Five eggs.
One
One
tea-spoonful of
salt.
Beat the eggs well, and add to them the milk,

pepper.
turn in
salt
and
Put the butter in a frying-pan, and when hot,

the eggs, and stir continually until a thick, creamy
mass is formed this will not require more than a minute

and a-half. Remove from the fire, and serve at once.
A little chopped parsley is sometimes stirred into the
eggs just before they are taken from the fire.
;
SPANISH EGGS.
These are prepared the same as directed
in the pre-
ceding recipe, but before cooking the mixture add to the

butter in the pan one large tomato, peeled
bits.
Cook
minutes being necessary
and
and cut
into
the tomato in the butter until soft, about five
finish as above.
then turn in the egg mixture,
120
EGGS IN TOMATO.
Six eggs.
One
One
One
pint of tomato.
small onion.
tea-spoonful of
salt.
Cut the onion into small pieces, place these with

tomato
in a frying-pan,
and add the

the eggs and
salt
slip
and pepper.
them on top
not to break the yolks.
cook slowly
Set the pan back, break]

of the tomato, taking care]
Return the pan to the heat, and
until the whites of the
set; then prick the yolks
tomato and whites.
the^
stew very slowly for ten minutes,
and
let
eggs are thoroughly
them mingle with
The mixture should be
the!
quite soft,;
but the red tomatoes and the white and yellow of the:
Serve at once on buttered
eggs should be quite distinct.

toast.
EGG VERMICELLI.
This makes a most attractive-looking dish for luncheon.]
Five eggs.
One
table-spoonful of corn-starch.

Six squares of toast.

Salt
and pepper to
taste.
and boil twenty]

and when cold,
remove the shells, chop the whites very fine and rub the]
yolks through a sieve, or else run them through a potatoDo notl
strainer, which will do the work very quickly.
mix the whites and yolks. Put the milk in a double]
Place
minutes.
the
eggs in
Throw them
boiling
water
into cold water,
EGGS.
boiler to
rub the butter and corn-slarch together,
boil,
and add them
to the boiling milk.
add the whites,

the
of
toast,
Stir until
pepper and batter.
salt,
yolks in
little
slices with the
while sauce, apportioning

sprinkle the strained
heaps upon the tops, and serve
on a
after sifting
the edges
and place on a warm
it
evenly to each of the six slices
it
creamy, and
Wet
lightly
butter
Cover the
dish.
321
at once,
and pepper.
little salt
DEVILED EGGS.
Twelve eggs.
Boil
Two
heaping table-spoonfuls of cold boiled ham.
One
One
table-spoonful of olive
Salt
and pepper
the
eggs
to taste.
fifteen
water for half an hour.
eggs
minutes, and lay them in cold
Remove
Rub
halves lengthwise.
in
the shells and cut the

the yolks to a smooth
and mustard, and add the ham, finely

and pepper mix thoroughly, and
Serve in a bed
the hollowed whites with the mixture.
paste with the
oil
chopped; and the

fill
oil.
salt
of water-cress or salad.
For picnics, put the corresponding halves

together and press
them
closely
of
each êgg
then cut white tissue
paper into pieces six inches square, fringe the opposite

ends, roll one egg into each paper, and twist the fringed
ends the same as the coverings of bonbons are often

Serve on a napkin in a pretty basket, gar-
arranged.
nished with smilax or myrtle.
BAKED EGGS, NO.

Break
I.
six or eight eggs into a well buttered earthen
21
322
each ^gg
pie-plate, taking care that
is
whole and does
not encroach upon the others to mix or disturb the yolks.

Sprinkle with pepper and
upon each ^gg.

well
set,
Bake
and place a
salt,
in a
usually about eight minutes.
rounds of buttered
plate in which they
bit of butter
hot oven until the whites are
Serve hot with
sending the eggs to table
toast,
in the
were baked.
BAKED EGGS, NO.
2.
Eight eggs.
One
One
One
One
cupful of milk.
salt.
frying-pan, and when

smooth and frothy, draw
When
the pan back, and gradually add the cold milk.
the mixture boils, add the seasoning, cook a minute,
stirring all the time, and turn the sauce into a deep plate
used for baking eggs, or into a deep earthen pie-plate.
Break the eggs carefully and drop them into the sauce,
Place the
butter
melted, add the flour
in
;
small
stir until
taking care not to break the yolks.
Sprinkle the parsley
over the eggs and sauce, place the dish

oven, and bake until the whites are
eight minutes.
not liked,
it
the eggs.
in
a moderate
usually six or
same dish. If parsley is

and if cheese is liked, a
grated Parmesan may be sprinkled over
Serve
in
the
may be omitted
table-spoonful of
set,
EGGS.
CREAMED
323
(fOR LENT.)
EGGS.
Two
Two
table-spoonfuls (scant) of flour.
One
pint of milk.
Four eggs.
One
tea-spoonful of
salt.

One-half of a small onion.
Six slices of toast.
eggs twenty minutes, and lay them
Boil the
in
cold
water; when cold, remove the shells, and cut each egg
into six pieces.
Cut the onion fine.

and when it is
onion in
until of a light yellow^
it
Place the butter
in
cook the
hue, taking care, how-
a small frying-pan,
hot, slowly
brown either the butter or the onion at all.

add the flour and stir until the paste
is smooth and frothy, but do not let it brown in the least.
Draw the pan back, gradually add the milk, return to the
heat, and when the sauce boils, put in the salt, pepper
and eggs. As soon as the eggs are well heated, turn all
out upon buttered toast, and serve at once.
A few drops
ever, not to
Remove
the onion,
of onion juice
may be
facilitating the
work somewhat.
used instead of the onion, thus
FRIED EGGS.
The most
way of frying eggs is to cook them

Heat the griddle almost as much
for pancakes, butter it lightly, and slip the eggs upon
breaking the eggs one by one into a saucer to make
delicate
on a pan-cake griddle.
as
it,
sure
that
all
are
fresh.
When
slightly
them carefully with a pan-cake turner

done in twô minutes.
browned, turn
they should be
324
EGG NESTS.
For
six persons, use

Six eggs.
Six slices of toast.
One and
salt.
a-half table-spoonful of butter.
Separate the whites of the eggs from the yolks, and

place the whites on a platter or large plate, leaving the
Put the
yolks in the half shells until needed.

the whites, and beat the latter to a
salt
with
Toast the
stiff froth.
bread, dip the edges in hot water, spread generously with
and place them
butter,
in
whites of the eggs on the toast,
Heap
dripping-pan.
make
the
a depression in the
center of each mound, and put a quarter of a tea-spoonful

of
each hollow.
butter and one of the whole yolks in
Place the pan in a moderate oven, and cook until the
mounds
are
lightly
ham may be
beaten white
is
browned.
spread on each
placed upon
spoonful
slice of
of
toast
chopped
before
the
it.
PICKLED EGGS.
These make a nice accompaniment
for broiled steak.
Six eggs.
One pint of vinegar.

Twenty four whole cloves.
salt.

One-half tea-spoonful of ground mustard.
Boil
water,
the
eggs fifteen minutes, throw them into cold
and when
cool,
cloves into each egg.
remove the
shells
and
Put the vinegar on to
stick four
boil,
rub
EGGS.
the
mustard,
and pepper
salt
to
spoonful of the cold vinegar, and
and
boiling,
add the paste
to
it
mixed.
Put the eggs
in
a glass
325
a paste with a table-
when
stir until
the vinegar
the whole
fruit-jar,
is
is
well
pour the boiling
vinegar over them, cover well and use after two weeks.
STUFFED EGGS, NO.

For
I.
six persons, use

Six eggs.
One
Two
One
pint of milk.
Three drops of onion

and pepper.
juice.
Salt
twenty minutes, drop them into cold

and when cool, remove the shells. Cut an even
slice from each end of each ^g^^ and cut the eggs in two.
Take out the yolks, mash them until light and smooth,
and add to them the onion juice and
Boil the eggs
water,
One
quarter tea-spoonful of pepper.
One
Mix
all
well
shape of domes
whites on end.
salt.
of milk.
together, and heap the

in
mixture in the
the halves of the whites, setting the
Place the eggs on a well buttered
tin
While
they are baking, prepare the sauce as follows
Put the
remaining table-spoonful of butter in a frying-pan, and
when it is hot, add the flour, and stir until smooth and
frothy, but not brown
then gradually add the milk.
plate or pan,
and bake
in the
oven for
six minutes.
:
THE PA TTERiV CO OA-B O OK.
326
Season with salt and pepper, boil up once, arrange the

baked eggs on a warm dish, pour the sauce around them,
garnish with parsley, and serve at once.
STUFFED EGGS, NO.

These are
2.
delicious, but rather difficult to
make.
For
six persons, allow

Six eggs.
the
Boil
remove the
take
One
One
table-spoonful of tongue or ham.
Salt
and pepper
eggs fifteen
minutes,
yolks carefully,
butter and finely chopped
them
cool
and cut the eggs
shells,
out the
to taste.
in
water,
halves lengthwise
in
mash them
meat and also the
add the
fine,
and
smooth
paste is obtained.
Fill the whites with the mixture, and
press the corresponding halves together.
Dip the egg
pepper, and rub
first
in
all
together
salt
perfectly
beaten egg, then in bread-crumbs, again
egg and crumbs, and fry

using
until
a frying-basket.
One
One
in
the
boiling fat for two minutes,
When
pour around them a sauce
Two
in
made
all
the eggs
are cooked,
of
pint of milk.
salt.
Rub the Hour and butter to a cream heat the milk,

and gradually add it to the butter and flour. When
smooth, return all to the pan in which the milk was
heated, and boil two minutes, stirring all the time
then
add the salt and pepper, when the sauce is ready to use.
;
OMELETS.
327
OMELETS.
Nothing
more simply made than an omelel,
is
comparatively few cooks can
make one
properly.
yet
The
eggs either stick to the pan or are overdone and tough.
Much
stress
laid in
is
many cook-books upon
the neces-
an omelet-pan, but
any smooth iron frying-pan
that ia not too small for the
number of eggs used will do

much said about the pro-
sity of
There
equally well.
fessional
manner
of tossing the omelet, shaking the pan,
that bewilders
etc.,
viodiis
also
is
the unexperienced
operandi apparently very
and renders the
We
difficult.
and
is
give here
known
a recipe for omelet that has never been
simple enough for any one to follow.
to fail,
For those
who care for a more elaborate mode of work there are

many books that will explain the difficulties to them, but
this recipe is
given for those not yet skilled in work of
this kind.
For a family of
to a stiff froth
five,
Beat the whites
allow five eggs.
on a large plate
place the yolks in a
good-sized earthenware cake bowl, and beat them well,
adding a spoonful of the. beaten whites to make them
more frothy.
Turn
the whites into the bowl containing
the yolks, adding half a tea-spoonful of salt

little
pepper, and mix
all
and a very
Place a table-
well together.
spoonful of butter in a frying-pan, or an omelet-pan

there
is
one, and
when
quite hot, so that the butter
commencing to brown, turn in

them in this heat more than
pan on the top grate
If
the
done
under
oven
in
five
the
is
at
in a hot
oven
then
not keep
set
the
to finish the cooking.
the right heat, the omelet should be
minutes.
omelet
Do
the eggs.
a minute
if
is
to
Take
loosen
the pan
it
on
out, slip
all
a knife
sides,
fold
328
one
side
upon the
and send
other,
once
at
to
the
table.
This
may be termed
cooks, but
it is
a baked omelet
one that
is
by professional,
certainly worthy
of note, for
and better omelets cannot be found anywhere thani

those households in which these directions have beeni
lighter
in
the rule for years in the preparation of this simple
and
delightful article of food.
OMELET SOUFFLE.
Six eggs.
of pulverized sugar.
One-half tea-spoonful of orange water, vanilla or lemon.
Beat the whites of
the.
eggs to a hard froth.
Put the
yolks of three eggs in a bowl with the sugar and flavorwell.

Add the whites, mix quickly,
mass as high as possible on a well buttered
baking-dish.
Smooth the top of the mound, make a slit
down the center and at the sides, and bake fifteen minutes in a moderate oven.
At the end of this time the
ing,
and beat them
and
pile the
souffle
should be of a fine yellow shade.
powdered sugar and serve
Sprinkle with
at once.
FRIED OMELET.
is a convenient way to make an omelet where the
come irregularly to breakfast. The mixture may
stand for some time if beaten again thoroughly before
This
family
frying.
Six eggs.
salt.
One
cupful of milk.
OMELETS.
329
Beat the eggs until light and foamy, and add the other
Fry a spoonful at a time
ingredients.
in
a hot frying-
pan or on a pancake griddle, having the pan or griddle

When done, roll each omelet quickly like
well buttered.
a French pancake, and serve.
OTHER OMELETS.
great
many
be made from the simple,
dishes -can
plain omelet, not only for breakfast uses
Most
desserts at dinner.
the omelet just before
it
but
of the additions are
also for
made
folded and while the top
is
to
is
moist and readily receives the different ingredients
OYSTER OMELET.
Heat eighteen oysters in their own liquor, skim them

and stir in with them a table-spoonful of butter
rubbed to a cream with a table-spoonful of flour. Season
with salt and pepper, boil up once, and spread the oysters
carefully,
on the omelet before folding.
TOMATO
Boil
OINLELET.
two medium-sized tomatoes a few minutes, season
with salt and pepper, and place them on the omelet just
before
it
is
When
folded.
served the tomato should be
entirely enveloped,
GREEN PEA OMELET.

This
spoonfuls
center.
managed
the same as tomato omelet, a few

cooked green peas being placed in the
Serve the omelet with a row of peas around it.
is
of
OMELET WITH VEGETABLES.
Many
vegetables beside the two above mentioned are
330
used
making omelets.
in
perfectly well
fore
As]3araous and cauliiiower are
The vegetable should
often used.
folding.
done and
Arrange
first
be cooked until
omelet be-
laid rather dry in the
a border of
the vegetable used
around the omelet for serving.
HAM OMELET.
Scatter over the center of the omelet a few spoonfuls
of finely
chopped ham.
Cheese, parsley and chicken are used
in
the
same way.
SWEET OMELET (FOR DESSERT).
Add
half the
little
when ready
any kind
sugar to the eggs, using no pepper and but
quantity of
is
the
laid
plain omelet, and
two or three table-spoonfuls
marmalade or
of preserves,
After the omelet
over
Make
salt.
to fold, put
jelly
upon the
of
top.
on the serving-dish, sprinkle sugar
it.
ORANGE OMELET.
One orange
(rind).
Three eggs.
Three table-spoonfuls of orange juice.
Three tea-spoonfuls of powdered sugar.
Grate the rind from the orange.
Beat the yolks of the
and add the sugar, rind and juice.

Beat the whites stiff, stir them into the yolks, and when
both are well mixed, cook like a plain omelet.
Fold the
eggs thorougiily,
omelet, lay
it
on the serving-dish, sprinkle
powdered sugar and score

red-hot poker.
it
in
it
thickly with
diagonal lines with a clean
The burnt sugar
gives the omelet a deli-
cious flavor.
To
the
vary the recipe cut the orange into sections, remove
seeds
and touoh inner skin
cut each section into
OMELETS.
331
and mix these with the yolks before cooking
pieces,
cut the orange into small pieces, spread
the
part of
it
or
over
omelet before folding, and sprinkle the remainder
over the sugared top.
By any
of
venient dessert for an emergenc}-
these methods a con-
may be prepared
in ten
minutes.
OMELET WITH RUM.

This
is
than
in
to serve,
most delicious omelet.
the
plain
a little sugar to
omelet.
When
the
little
omelet
less salt
is
ready
sprinkle a table-spoonful of sugar over the top.
and pour over

tire to
Add
instead of the pepper, and use a
the eggs
the
it
four or five table-spoonfuls of rum.
rum and send blazing
to table.
Set
BREAD.
"
The comfort
The very
staff of life
of the husband, the pride of the wife."
The making of bread is at once the easiest and the

most difficult branch of culinary science. It should be
regarded as one of the highest accomplishments, and if a
tenth of the interest, time and thought which are devoted
and fancy cooking were spent upon this

most important article of food, the presence of good
bread upon our tables would be invariably secured. It is
deplorable indeed that in thousands of otherwise comfortable homes good bread is an unknown thing.
Good
bread makes the plainest meal acceptable and the
to cake, pastry
coarsest fare appetizing, while the most luxurious table

is
sadly wanting
stitutes
without
good bread
ions regarding anything else
bread
is
the yeast
Opinions as to what con-
it.
much
differ as
;
but
as tastes
all will
and
opin-
agree that good
free from any perceptible taste of

and as white as the grade of flour will admit.
light, sweet,
Most important among the things needful

good bread is good
to
produce
FLOUR.
Housekeepers
They
seldom
usually take
some
select
tried
332
flour
by examination.
select on the
brand, or
BREAD.
recommendation
of
planation regarding
333
their grocer;
the different
therefore, a
ex-
little
brands may be help-
ful.
The fancy names given

same
as the
flour
amount
to very little,
different " processes " refer to the several
The
brands.
to
by several dealers under various
flour is sold
methods used in converting wheat into flour, the grinding

being performed in several ways, each one claiming superiority.
One
process
is
by grinding between two horizontal
upper one revolving and grinding the grain

The ground
against the lowêr one, which is stationary.
stones, the
grain
then sifted through bolting-cloth, producing fine
is
wheat
flour,
coarse wheat meal and bran.
Louis or " old process " flour and
St.
pastry
The grinding with
flour.
This
also
is
millstones
the
is
sold as
heats
the
and as it is often placed on the market without

having been properly cooled and dried, it spoils very
flour,
rapidly.
Another m.ethod
The Washburn,
is
the Minnesota or " patent process."
Pillsbury and
located
other mills
in
Minneapolis are the largest flouring mills in the world.
By
this
process
the
grain
crushed, not ground, by
is
being passed through corrugated

sifted
is
through bolting-cloth.
and
rollers,
Flour prepared
is
in this
then
way
considered one of the best grades.
The
By
third process
this
after
is
the "
which
the cleaned
knives, v/hich reduces
it
injurious effect of heating.

that
new patent
method the outer husk
made by
grain
"
or
Haxall.
wheat is removed,
cut by a system of
powder without the
of the
is
to a fine
This flour swells more than
the "old process," as
it
contains more of
^^ TTERN COOK-BOOK.
^-^^
334
the gluten
make
flour.
It
is,
same measure
the wheat, so ihal the
of
quantity
a greater
bread than the
of
therefore, cheaper in the
St.
will
Louis
end, although
it
more per barrel and it makes the whitest bread.

There have been many variations of the Haxall process,
but all are included under the term " new process
costs
flour."
Yet another method of converting wheat into flour has

been recently introduced in New York and is highly
recommended by physicians and scientists. The outer
husk of the wheat (of which only the choicest kinds are
used) is removed, and the grains are pulverized by a
compressed cold-air blast, which dashes them into atoms

with tremendous force.
This is called " whole wheat "
flour, the
name
indicating that the whole of the nutritive
part of the wheat

flour,
but
is
is
retained.
pulverized into
wheat and coarse and

even the finest
flour,
Bread made with

light
of
fine
is
not sifted like other
the varieties of crushed
granulated
contains
this
It
all
flour
that
all
is
and each
variety,
valuable as food.
has been found very sweet,
and spongy, with none
Graham
bread.
of the objectionable features

" Arlington," the " Franklin "
The
and some other brands of whole-wheat flour are highly

recommended by those familiar with them.
Good
flour should not
be pure white
creamy, yellowish shade.
If flour
and sticky and gradually forms

to sift out,
it
is
into
in color, but of a
damp, clammy
lumps that are hard
feels
not of the best quality.
Flour of high
grade holds together in a mass when squeezed
hand and
retains the impression of the fingers
much
of the indentations of the skin

flour.
Haxall
flour
has
fine
in
the
and even
longer than poor
consistency
and runs
BREAD.
through
easily
good
the sieve
335
or. fingers
like
velvety meal,
and soft. All housekeepers agree that flour is not improved by long standing
and that it should be bought in quantities corresponding
while
to the
Louis flour feels
St.
number
of
persons
oily
in the
household, that
be used within a reasonable length of time.
it
may
For a small
it is wisest to buy it in twenty-five pound sacks, or

most by the quarter-barrel. Flour should be kept in a
dry, cool place, should be well covered and should never
family
at
be used without
The
sifting.
next essential element in bread-making
is
the
YEAST.
There are three kinds of yeast in general use the dry,

and the liquid, each of which has its
;
the compressed,
Dry yeast cakes, such as the Twin

and many others, are good, if
'*
merits.
" National "
being
always
obtainable
generally liked by those

cakes,
such
perfectly
as
fresh,
and
who
Brothers*,''
fresh,
and
they
are
inexpensive,
The compressed
use them.
the "Vienna," are

excellent when
and are especially to be commended
when bread is made in large

when only a quarter
family,
quantities
of a
cake
but for a small

is
used, perhaps
twice a week, or for those living at a distance from the

grocer's, they are inconvenient, expensive
Yeast cakes have

bakers' yeast.
One
almost
entirely
taken
two-cent cake of
dissolved in a cupful of water
is
and wasteful.
the
place of
compressed yeast
equal to
cupful of
home-made yeast.
There are many varieties of home-made yeast, all of
which require some form of yeast for starting. Who
made the first yeast, and how can a young housekeeper
336
start her
own when
from stores or neigh-
at a distance
bors so that she can neither buy nor borrow, are ques-
The answer to the latter question is,

make a thin batter of flour and water, and let it
stand in a warm place until it ferments and is full of bub-
tions often asked.
simply
bles.
pint of this
"ferment"
is
is
equal to a cupful of
Yeast made with potatoes
old yeast in starting the new.
always satisfactory, as the potato starch
well adapted to yeast fermentation.
and
rapidly,
it
is
particularly
Potato yeast rises
keeps longer without souring than any
made with it is sweet and light,

and does not dry quickly. Porcelain or granite kettles
are best for boiling the hops and potatoes, and earthen
bowls and wooden spoons for mixing them, since iron
and tin darken the yeast. The yeast for starting should
be light in color, foaming or full of beads, effervescing
easily when shaken and emitting an odor like weak ammonia it is poor when it has an acid odor and looks
other variety; and bread
watery or has a thin film over the top.
be put away
cool
in glass jars as
place, for intense
It is a
good plan
heat or freezing will "
in a
kill "
it.
to reserve a portion of the yeast for the
next rising in a small jar by

often causes the yeast to lose
The
This yeast should
soon as made and kept
itself,
its
as opening the jar
strength.
next subject to consider in the making of bread
is
THE SPONGE.
is made with lukewarm water or milk, yeast and
The milk used should be scalded and cooled, the
The sponge
scalding keeping the sponge from souring.
is made either in the evening or in the afternoon, that
This
flour.
" set " late being light
by morning
for the
kneading of the
BREAD.
dough,
Vv'hile
337
that started in the afternoon
becomes
light
and spongy by nine o'clock and can then be kneaded and

The question whether dough
left to rise over night.
should be kneaded at night or in the morning is one
which every housekeeper can best decide for herself.
Setting the sponge in the afternoon has many advantages.
The kneading should
and should continue

to
be done
in the
at least
not be hurried or slighted
twenty minutes; when
has
it
morning, hoMrever, when most house-
holds are unusually busy, there
is
less
likelihood of
its
Another decided advantage

of setting the sponge in the afternoon is that it may be
baked and removed from the oven by ten o'clock the
next day, thus leaving the oven free for roasting or other
work attendant upon the noonday dinner, which so many
being properly performed.
housewives the country over find most convenient.
The sponge should be

spoonful of
it
stirred so thick with flour that a
run from the spoon but will drop
will not
from
it in a rather wet mess.

If the sponge will not rise
and seems watery on the top, sufficient flour has not been
stirred into it.
The sponge should not be allowed to
stand in a draught of air, but a warm, even temperature
should,
if
possible, be maintained.
clean bright pail that
is
an earthenware pitcher.
Stir the sponge in a

used for no other purpose, or in
If there is a
high shelf in the

it.
One
pail
on a
kitchen remote from the door, set the pail upon

practical housewife
used to hang her sponge
projecting hook of the kind generally used to hang bird
The hook was
nailed to a boarding above

upon which the water pipes that supplied
the upper floor were fastened, and it was out of the
draught and in a steady temperature. The sponge was
cages upon.
the water tank,
22
338
not looked at after being
use
and
it
The next
was always
step
set, until
it
was taken down
for
satisfactory.
is
THE KNEADING.
Kneading is tiie pressing or working of the dough in
such a manner that the water and flour may be thoroughly mixed and the yeast, so evenly distributed that the
fermentation is equal throughout the entire mass. The
kneading is often done in a mixing-bowl or bread-pan by
drawing the dough over from the sides and pressing it
down in the center, but it may be more effectually and
more easily accomplished on a bread-board. Place some
of the flour in the bread-pan, work into it whatever butter is
to be used, and turn in the sponge, rinsing out the pail or
vessel containing it so that there may be no waste.
Mix
thoroughly, being careful not to make the dough too
stiff; then flour the board, turn the dough out upon it,
and rub the pan clean with some of the dry flour, adding
what may be thus obtained to the dough on the board.
Work
Draw
the
the whole into a ball, having the

the
dough
center,
farthest from you
letting
the
ball
of
hands
well floured.
up and over toward

the hand meet the
dough; then press down firmly, giving the dough somewhat of a rolling motion, that it may not stick to the
board.
Dust the board and the hands frequently but
lightly with flour.
Use both hands in the same manner.
When enough smooth texture has been formed through
the
dough
it
ing of flour.
less than
the
can be worked for some time without a dust-
The kneading should be continued
for not
twenty minutes, as brisk and long working of
dough makes the pores
fine
and regular, while gaping
BREAD.
holes
bread are the
in
Wiien the kneading
is
round mass, and place

not
it
perature
even.
'
My
is
is
in the
it
in a
tation.
If
kneaded
tnnishing early in
kneaded
ro rise to the
set
it
is
much
air
at night, the
in
warm
place,
and that the tem-
cold arrests fermen-
bread
be ready for
will
as early as six o'clock
should be allowed
it
flat,
force in the lament,
last night," for
the morning
in the day,
kneading.
little
center of the bread-pan;
draught of
There
bread took cold
too
of
result
done, work the dough into a
cover the pan with a cloth and

taking care
339
five or six
desired lightness, after which
it
if
hours
ready for
is
THE MOULDING.
When
ize,
the bread has risen to three times
knead
it
down
in
the pan, cut
it
original
its
into equal parts,
mould
place one of these at a time upon the board, and

into a
During
perfectly smooth, oblong loaf.
it
this sec-
ond working only a dusting of flour will be required to

keep the dough from sticking to the board, if the first
kneading was sufficiently thorough. Place each loaf in a
long, four
separate pan, which should be eight inches

inches wide and four inches deep.
The
well greased.
the top of the pans,
way
loaves should reach only half
which should stand
dough reaches the
until the
The pans must be
top,
when
in
it is
warm
to
place
ready for
THE BAKING.
This
is
bread.
fully as
important as the other steps
The oven should not be
perience in baking will soon teach the novice
temperature
wavs of
is
testing:
right.
the
in
too hot, and a
making
little
when
ex-
the
For the unskilled there are many

The baker's method is to
heat.
340
a little flour on the floor of the oven, and if it

browns quickly without taking fire, the heat is sufficient;
or if the hand can be held in the oven while one can
count twenty, the heat is strong enough. If a thermome-
throw
ter
is
used,
bake from
round mound above the top of the pan and
rise in a
should
begin
lightly
to
Bake according
bread
to
brown
after
minutes.
fifteen
the clock always, for the baking of
something that
is
The bread should

The dough should
should indicate 360.
it
forty-five to sixty minutes.
will
not take care of
It
itself.
is
an erroneous idea that anything must not be looked at
Look
while baking in the oven.
and turn
it
will
whenever
it
it
needs
When
Remove
when done.
it is
well baked,
when tapped with
emit a hollow, empty sound
fingers.
bread frequently,
at the
it.
If left in
them or
on a pine
set
table, the
bread sweats or absorbs the odor of the wood.

crust
preferred, do not
is
them where the

or cake cooler
which
to
wafer-like
when
move
of fine wire
consistency
still
is
liked
them
the cloth, as
it
in a
in
and scald
it
If
the
soft,
crust,
stone jar or a tin
taste.
the jar well
every baking-day, airing
HOP YEAST.
pint of sliced
raw
One-half pint of hops.
jiotatoes.
tender,
wrap the
cloth, and
box.
Re-
and gives the
Keep
oughly to receive the fresh bread.
One
bread
a useful article upon
absorbs moisture
bread an unpleasant odor and

covered
is
hot in several thicknesses of
cold, place
about them.
air will circulate
made
If crisp
cover the loaves, but place
place newly baked bread.
loaves while
the
the loaves immediately from the pans
it
thor-
BREAD.
One
One
One
(Jne cupful of yeast.
One
One
341
quart of water.
tea-spoonful of ginger.
yeast cake, or
table-spoonful of salt.
tea-cupful of sugar.
Boil the potatoes in a pint of the water,
and steep the
hops for twenty minutes in the other pint, using a gianiteware or porcelain-lined sauce-pan for the purpose. When
the potatoes are soft, mash them in the water in which
they were boiled, and
when
the hops are steeped, strain
from them into the potato water. Add the

When
salt, sugar and ginger, and mix all well together.
cool, add the dissolved yeast-cake or the Hquid yeast,
the water
cover the bowl, and

yeast
light
is
eral times.
sealing
well
it
securely.
before
make
let
it
stand in a
warm
and covered with foam.

Put the yeast in glass
using.
place until the
Skim and
stir sev-
jars or a stone jug,
Keep it in a cool place, and shake it

The above measurements will not
a large quantity.
LIGHTNING YEAST.
One
One
One
quart of boiled potatoes.

quart of hot water.
quart of cold water.
One-half tea-cupful of sugar.

One-quarter tea-cupful of
Two compressed
One
Mash
the sugar
and
and pour the hot water upon

salt, and stir well until the
smooth and creamy. Then pour in the cold

and when the whole is lukewarm, add the dis-
mixture
water,
pint of yeast.
the potatoes fine,
Add
them.
salt.
yeast cakes, or
is
342
Set the yeast in a
solved yeast-cakes or the yeast.
place, as directed in the preceding recipe,

set
it
away
in a stone jar.
skim
warm
well,
and
Shake before using.
RAW POTATO
One-quarter cupful of
YEAST.
fiour.
One-quarter cupful of sugar.
One
table-spoonful of
salt.
Three medium-sized potatoes.

One to two quarts of boiling water.
One cake of compressed yeast, or
One
cupful of liquid yeast.
Pare the potatoes, and cover them with cold water.
Mix
the flour, sugar
and
salt in
a large bowl
then grate
the potatoes as quickly as possible, not stopping to grate
every scrap, and mix them at once with the
wooden
or silver spoon that the mixture
flour,
may
using a
not be dark-
kettle,
Have a good supply of boiling water in the teaand pour about a pint of it over the grater, rinsing
off the
potato into the bowl.
ened.
Mix
the water thoroughly
with the potato and flour, then add slowly enough

boiling water to
starch.
The
make
more
the liquid the consistency of thin
exact quantity of water cannot be
given,
depends upon the quality of flour and potatoes.

not thicken, pour the mixture into a double
it
does
If
boiler or a granite pan, and bring it to the boiling point,
then strain
stirring well to keep it from sticking
through a squash strainer, and let it cool. When lukewarm, add the yeast, cover, and keep in a warm place
as
it
until light
veast
and well covered with white foam.
"o'^'^
strengtiicns
it
^^
r\'S>^^
greatly.
beat
it
well
After the
several times, as this
At night or when
it
is
well risen,
BREAD.
set
it
away
in a cool place,
543
pouring
it
into
wide-mouthed
Reserve a cupful or more

and do not open it until ready for the
earthen jars or in glass jars.
by
in a jar
itself,
Do
Shake well before using*
next yeast making.
when
take the jar into the hot kitchen
yeast
a baking, but take the measuring cup to the jar.
when empty, and cover
the jar
This
way
teen minutes being ample for the

yeast,
which
bread,
is
will
Scald
tightly.
it
a quick and very easy
is
not
used for
is
making
of
yeast,
fif-
The
the work.
first of
keep two weeks and makes delicious
whiter and more inviting-looking than that
made
with hops.
LIGHTNING YEAST BREAD.

This
is
(nO SPONGE.)
one of the easiest methods of bread-making and
The work is all done the

same day, as it is not necessary to start the sponge over
night.
For two loaves weighing a pound apiece, allow
produces excellent bread.
the lightning yeast.
a pint of
the bread-pan, sprinkle over
it
Place a quart of flour in

a
little salt,
make
a well in
and turn in the yeast. Mix until

a ball is formed, adding more flour if needed then turn
the dough out upon the bread-board and knead it twenty
minutes.
Return it to the pan, and when quite light and
the center of the flour,
fully
three times
its
original
size,
mould
bread has doubled
This
ate oven.
enough
week.
is
in
size,
bake
it
an hour
a small quantity, but
for a family of five
when bread
it
is
into
it
When
loaves, filling the tins but half full of dough.
in a
will
two
the
moder-
be quite
baked twice a
BREAD FROM DRY YEAST.
The
national yeast-cake
may always be
relied
upon
for
^^ TTERN COOK-BOOK.
"^^^
344
The following
this bread.
loaves
make
quantities will
three
One good-sized raw potato.

One pint of boiling water.
One table-spoonful of melted
lard.
One-half a dry yeast-cake.

One
salt.
Flour.
Boil the potato in a granite-ware sauce pan, drain off
the water,
mash the potato very smooth, and
the boiling water.
turn over
Stir until the liquid is like
it
cream, and
At the same time place the yeastlukewarm water. Do this

work at three o'clock p. m. At four, place the two ingredients together in a tin-pail or earthen pitcher, and stir in
enough flour to make a very thick batter. The batter
should be too thick to run from the spoon and should
be stirred and beaten until perfectly smooth and full of
set
it
aside in a bowl.
cake to soak
in half a cupful of
bubbles.
Set this to rise in an even temperature of at
and
it will be light and spongy by nine o'clock.

Put two quarts of flour in the bread-pan, rub the lard into
least 75,
the flour, make a well in the center, and turn into it the
sponge from the pail. Knead until the dough forms a
round ball, adding more flour as needed. Turn it out
upon the breadboard as soon as it has been kneaded so
that
it
will
not stick to the board, and knead
at
least
twenty minutes, adding only enough flour to keep the
dough from sticking during the work.
Return the dough

and leave it
in a warm place.
In the morning mould the dough down,
divide it into three parts, mould each part until smooth,
to the pan, cover closely with a thick cloth,
BREAD.
place
a separate pan and set
in
it
The loaves should

a-half
then
345
rise to
place
it
in a
double their size
them
oven,
the
in
in
warm
place.
an hour and
and bake an
Bread made in this way is out of the oven by ten

Milk may
o'clock in the morning and is very delicious.
hour.
be used in place of water to

should
first
set
the
scalded to prevent
be
it
sponge,
but
souring in
it
the
bread.
COMPRESSED VEAST BREAD.
To make
four large loaves, use
One
quart of boiling water.
Three large potatoes.
About seven
pints of flour.
One-third of a cake of yeast.
One
table-spoonful of
salt.
Cook potatoes for thirty minutes, and drain well

mash them, pour the boiling water over them and set
away to cool. When lukewarm, add the dissolved yeastcake and three quarts of the flour, beating the flour in
with a spoon.
Cover the bowl with a cloth and then
with a board, and let its contents rise over night.
In the
morning add the salt and half the remaining flour, the
rest of the flour
the
knead
it
for
and
being used for kneading the bread on
Turn the dough out upon the board, and
board.
twenty minutes
then return
it
to the bowl,
Shape it
and when they have
risen to double their original size, bake for an hour.
The addition of a table-spoonful of sugar and one of
lard or butter improves the bread for some tastes, and, if
cover,
let
into loaves,
it
rise to
double
its
original size.
moulding them smooth
THE PATTERA'
346
used, should be
worked
COOK-L:OOJv.
when
in with the salt
the bread
is
kneaded.
ENTIRE WHEAT BREAD.

Entire wheat
very different from Graham.
is
Graham
coarsely ground
wheat meal, while entire wheat is

made from the whole wheat, the husk being discarded.
The latter makes a brown loaf or roll, but a delicious one,
smooth and fine. For two large loaves of bread, use
is
Two
quarts of flour.
One and a-half pint of warm water.

One table-spoonful of sugar.
salt.
One-half cake of compressed
j-east,
or
One-half cupful of home-made yeast.
Measure the
flour
before sifting
then
sift
it
into a
bowl, setting aside one cupful to be used in kneading the
bread
Add
later.
the yeast
water, and pour

lastly
the sugar and salt to the flour, dissolve
the compressed
(if
add the
it
and the
out the dough upon
Return the dough

bread
is
light, turn
will
little
it,
of the
bowl
Beat the dough
and
light,
some of the flour reserved, turn

and knead it for twenty minutes.
to the board,
and
set
it
to rise over
take about six or eight hours,
started in the morning.

it
in
spoon, and when smooth
sprinkle the board with
This
used)
butter, slightly softened.
vigorously with
night.
is
rest of the water into the
When
out upon the board, divide
it
the
if
dough
the
is
into two loaves,
mould them smooth, place them in well greased pans,

and set them in a warm place. When the loaves have
doubled in size, bake for an hour.
BREAD.
347
RYE BREAD.
This
is
made
same as
the
the preceding, except that
rye flour is used instead of the entire wheat.
GRAHAM BREAD.
The
quantities given below will
make two medium-sized
loaves.
One pint of water.

Wheat flour.
One yeast-cake, or
One cupful of yeast.
About nine at night dissolve the yeast-cake in the

which should be lukewarm and add enough wheat
flour to thicken it to a stiff batter.
Stir and beat the
water,
batter
thoroughly for
and
morning add
bubbles
set
it
five
in a
minutes,
warm
leaving
place to
Two
cupfuls o^ molasses.
One
tea-spoonful of soda.
Two
Graham
Dissolve the soda in a
it
rise.
full
of
In the
flour.
little
cold water, slightly
warm
and add to it the soda. Stir the salt into

then put
the sponge, and beat well with a strong spoon
in the molasses and soda, and when these have been
thoroughly beaten in with the sponge, add Graham flour
This is not kneaded
until a very thick mixture is formed.
the molasses,
like
with
well
other kinds of yeast bread, but should be so thick
graham
for
as to be difficult to
three
or
stir.
four minutes, turn
Beat the batter

it
into
two well
348
greased
tins,
and
set
it
risen to be half again
made
It is
mixed so
of
in a
wheat
warm
place
original size,
This bread
rather slow oven.

that
its
when
has
it
in a
not rise so rapidly as
" body " to carry.

dough takes the form of the
The success of graham bread
flour, as it
soft that the
will
bake an hour
has more
pans in which it is baked.

depends largely upon thorough beating.
RYE-AND-INDIAN BREAD.
Three cupfuls of rye
Two
One
One
One
One
Sift the
salt.
flour.
cupfuls of Indian meal.

cupful of molasses.
pint of water.
two kinds of meal well together, adding the
Slightly
warm
the water, dissolve the soda in
it,
add the molasses, and when these are well mixed, stir in
the meal, a little at a time.
Beat well until the whole is
thoroughly mixed. Then place the batter in a round tin,
set this in a steamer, and steam for four hours over a
kettle of boiling water.
If a crust is preferred, bake the
bread half an hour after the steaming. The batter must
be steamed immediately after it is mixed or it will be
heavy.
RAISED BROWN BREAD.

One
pint of corn meal.
One-half cupful of yeast, or one-half a cake.

One-half cupful of molasses.
One-half tea-spoonful of salt
One
One
salt-spoonful of soda.
pint of rye-meal.
BREAD.
349
Place the corn meal in a mixing-bowl, and scald

just
enough boiling water
minutes
wet
the batter
and the rye-meal.
it
over night
rise
until
it
or
cracks open.
it
with
stand ten
it
make
a soft
lukewarm, add the yeast and
is
the molasses, the soda dissolved

the salt
Let
it.
then put in cold water enough to
When
batter.
to
in
cold water,
little
Beat the mixture
well,
made in the morning,

Then stir it down, put it
if
and
let
in
it
let
rise
a but-
tered and floured tin to rise again, and sprinkle flour over
Bake in a moderate oven for two hours. This
the top.
recipe
is
very reliable.
CORN BREAD.
Two
eggs.
One and a-half cupful of milk.

One large cupful of corn meal.
One-half cupful of wheat
One and
Two
flour.
a-half table-spoonful of melted butter.
salt.
Beat the whites and yolks of the eggs
and then together.
Sift the flour
first
separately,
and meal well together,
and sift again. Place the milk in

add to it the beaten yolks, the salt and
sugar, and then the meal and flour.
Mix all
put in the powder,

a cake bowl,
the
very thoroughly
in
the
beaten
buttered
The
tin.
and when well beaten

Bake half an hour in a
together,
whites.
above
quantities
will
make
stir
well
one
and the bread is always good. It is

most palatable when warm, but it can be steamed and
warmed over after it is cold, so that it will be almost as
medium-sized
good as
loaf,
at first.
350
BREAKFAST BREAD.
One
cupful of sugar.
Three eggs.
One
quart of milk.
Five and a-half cupfuls of
tiour.
One-half cupful of Indian meal.
Five tea-spoonfuls of baking powder.
Rub the butter and

When these
This makes quite a large quantity.
sugar to a cream, and add the beaten eggs.

are well mixed, stir in the milk gradually.
meal and baking powder together,

times to
make
sure the powder
is
Sift the
sifting
flour,
two or three
well distributed.
Stir
the flour into the mixture, beating thoroughly, and bake

half an hour in well buttered pans.
FRENCH
ROLLS.
These may be prepared with

a little larger -quantity of the
little
trouble by making
bread dough.
After knead-
ing the dough for the usual time, set aside enough for a
pan
of rolls, usually a pint.
Work
into
this
portion
and let it stand in

a moderately cool place for four hours
knead it again,
then form the
and let it stand three hours more
dough into rolls by rolling it out very lightly, cutting the
rolls out with a biscuit cutter, and folding them not quite
large table-spoonful of butter or lard,
in
the center, like turn-overs.
an hour, after which bake the
The
third rising will take
rolls half
quick oven.
PARKER HOUSE ROLLS.

For eighteen good-sized
rolls 2iS\^m
an hour
in
BREAD.
351
Two
scanty quarts of flour.
One
pint of milk.
Two
Two
Two
tea-spoonfuls of
salt.
table-spoonfuls of sugar.
table-spoonfuls of butter or lard.
One-half cupful of yeast, or
One-half a cake of compressed yeast.
and
Boil the milk,
set
it
to cool.
Sift the fiour into a
mixing-bowl, rub the butter, sugar and salt into

a well in the center,
and turn into
it
little
make
Sprinkle the
the yeast-cake dissolved in a little water.
top of the milk with a
it,
the cold milk, and
of the flour, cover the bowl,
and leave the whole on the kitchen table
morning.
until
morning mix the mass together with a spoon,

then knead the dough for twenty minutes, return it to the
When
bowl, cover, and set it to rise in a warm place.
large as at first (generally
it has become three times as
in about three hours j, turn it out on the bread-board, and
roll it to a thickness of half an inch.
Cut the dough
with a round cutter, place a round stick the size of a
In
the
slate-pencil
on a
roll
about one-third
side, press with the stick until the
half as thick as
the roll over
it
roll,
if
width from one

it is
about
was before, and fold the shorter side
repeat this process with each
tea-spoonful of butter
each
its
dough under
liked.
roll.
may be spread between

Place
cover with a cloth, and
the
rolls
in
of
Half a
the folds of
buttered
pans,
them rise an hour and ahalf

they should then be more than double their original
size.
Bake twenty minutes in a hot oven. In making
the rolls be careful not to mix the flour with the 3'east
and milk until the latter have stood several hours. Care
is needed in measuring the ingredients, as nothing should
;
let
352
be added afterward.
If
the rolls are desired for the even-
ing meal begin them at eight o'clock, knead the dough

at twelve or one, set
make
it
twenty minutes of six

o'clock.
them
them
wanted
If
at seven,
;
eleven.
to rise until half-past three, then
it
into rolls, which
may rise in a cool place until

may thus be baked by six
they
for
luncheon
at
one o'clock,
set
doubling the quantity of yeast to hurry
knead the dough
at nine,
and shape into rolls at

to bake at twenty
They should then be ready
minutes of one.
WHITE MOUNTAIN ROLLS.

Two
quarts of
One and
flour.
Two
eggs (whites).
One
tea-spoonful of
salt.
of sugar.

One-half cupful of yeast, or one-half a cake.
Sift the flour into
sugar.
butter to melt.
When
add the beaten whites

the
and add to it the salt and

and while it is still hot, put in the
a bowl,
Boil the milk,
mixture into the
the milk
is
of the eggs
flour,
cooled to blood heat,
and the
yeast,
and
stir
beating vigorously with a
spoon.
Knead well for twenty minutes, and set the
dough to rise over night. In the morning take pieces of
dough the size of an 'tg^, shape them into long rolls, and
place them side by side in a shallow pan that has been
well greased
when they have risen to a little more than
double their original size, bake for half an hour. The
rolls will brown quickly and should be covered with
;
paper as soon as they begin
to
brown.
READ.
353
SWEDISH ROLLS.
Make
half the quantity of
ceding recipe,
roll
it
dough directed
very thin,
sprinkle
in the
lightly
pre-
with
water or spread with butter, and then sprinkle with sugar

and cinnamon, using three table-spoonfuls of sugar and
one of cinnamon. Roll the sheet the same as jelly-roll,
and cut the roll into slices an inch thick. Put these
when double their

bake for twenty minutes. The cinnamon
may be omitted and the dough sprinkled with sugar and
a cupful of dried currants.
These rolls are much Hked
a well buttered pan, and
slices into
original
size,
with coffee.
BUNS, NO.
I.
Two cupfuls of milk.

Two table-spoonfuls of sugar.
Two eggs.
Two salt-spoonfuls of salt.
Four cupfuls
of flour,
One-half a cake.
Scald the milk, and w'hen cool, put
both into the yeast and milk.
Lastly
beat well, and set the sponge in a
yeast and
knead
fifteen
warm place
make a
minutes, and replace
the dough
is
light
it
stir
in the flour,
stir
In the morning add flour to
night.
When
in the
Beat the eggs well, add the sugar to them, and
salt.
in the
to rise over
stiff
dough,
pan
to rise.
add
One
One
cupful of currants.
salt-spoonful of
Let the dough

23
rise
cinnamon or nutmeg.
again until
light,
shape
it
into small,
'^^^
354
^^ TTERN CO OK-B O OK.
round cakes, place these close together, and when well

risen, bake them twenty or thirty minutes in a moderate
Glaze the buns with sugar and milk, or with the
oven.
white of an egg beaten
stiff,
buns are only good when
fresh.
BUNS NO.
One
One
These
with sugar added.
2.
pint of bread dough.

egg.
One-half cupful of sugar.

Butter the size of an egg.
One-half cupful of French currants.

One-half nutmeg, grated.
Mix
oughly
all
is
the butter with

;
the
dough, working
then add the sugar, spice,
dough
well mixed, roll out the
in
it
and egg.
fruit
thor-
When
half an inch thick,
round cakes with a biscuit-cutter, place these

in a well buttered tin, and leave them in a warm place to
When doubled in size, bake and while still hot,
rise.
brush over the top with syrup, to glaze.
cut
it
into
EASTER BUNS. ("HOT CROSS.")
The dough for these

Buns No. I, except that
is
made
half
the
same
cupful of
as
sugar
in
is
used instead of the quantity given, and the currants and
egg are omitted.

it
into
Roll the dough half an inch thick, cut
round cakes, and lay them
apart in a buttered baking-pan.
in
When
rows two inches

they have risen
more than double their original size, make a cross

upon each with a sharp knife, and put them at once in
the oven.
Bake twenty minutes, having the oven very
hot and glaze as above directed.
to
BREAD.
355
RUSKS.
Two
cupfuls of milk.
One
One
One
cupful of sugar.
cupful of yeast.
Two
eggs.
cupful of butter.
One-half tea-spoonful of soda.
One
tea-spoonful of
salt.
Flour.
At night scald the

sugar and
enough
flour to
warm
milk,
When
salt.
make
and while
it is
lukewarm, put
a thick batter
cooling add the
in the yeast,
and
then cover and set
In the morning work the butter into

and add the eggs, well beaten, and the soda,
dissolved in a little cold water.
Add flour enough to
admit of rolling the dough out with a rolling-pin. Roll it
in
place.
the dough,
half an inch thick, cut out the rusks with a biscuit-cutter,
place them in a buttered pan, and
than double the original
size,
when
bake them
risen to
thirty
more
minutes in
a moderate oven.
RAISED BISCUIT.
These are
easily
made
for
tea
when bread has been

will make two good-
made, and the following quantities

sized panfuls of biscuit.
One
One
pint of bread dough.
scanty pint of milk.
Two eggs.
Two table-spoonfuls
One tea-spoonful of
One quart of flour.
of butter.
of sugar.
salt.
356
Mix
all
ting the
these ingredients but the flour in a bowl, cut-
dough with a knife
ing generously.
place for six

time, turn
it
then add the
flour,
Knead well, and set the dough in

hours.
Work it down at the end
out on a floured board, and
roll
it
measura
warm
of that
a-quarter
Cut the dough with a biscuit-cutter,

place half of the cakes in buttered pans, and spread a little soft butter upon each
then take fresh cakes from the
board, and put them on top of those already in the pan.
Cover the whole with a clean towel, and set in a rather
of an inch thick.
cool place, the temperature being about 65.
When
the
biscuits are double their original size (which should be in
two hours), bake
in a rather
hot oven for thirty minutes.
STALE BREAD.
Bread should never be thrown away, nor should any

burned or thrown into the garbage barrel, as is
They should be placed
often done in many households.
in a pan and dried very slowly in the oven, the door being
When dry enough to crumble between the
left open.
crusts be
bag made of strong cloth or

bag with a wooden mallet
fingers, put the crusts in a
Then pound
ticking.
until the crusts are
the
reduced
crumbs, and put them away

will
then
be
ready for
Whole
needed.
to fine
in
crumbs.
Sift these
boxes or glass jars
they
breading
purposes whenever
bread
may always be used
slices of stale
and there are many recipes here given that

require bread for the making, such as pies, puddings,
With a little management each week there
stuffings, etc.
for toast
will be no stale bread

by a wasteful cook or
crumbs.
left
to
over either to be thrown away
make an unnecessary amount
of
BREAD.
WARM OVER BREAD AND
TO
357
ROLLS.
may be made very
water to
light and fresh in the

Dip the loaf quickly in enough cold
completely submerge it. Then set it on a pie-
tin in the
oven to heat
Stale loaf
following manner:
this will require fifteen or
minutes for a loaf of ordinary
may be warmed
isfactory than
in
twenty
and biscuit
the same way and are much more sat-
when steamed.
size.
Rolls
BREAKFAST DISHES.
BISCUIT, GEMS, ETC.
Then
to breakfast, with
what appetite you have.
Shakspere.
BISCUIT.
One
quart of flour,
heaping tea-spoonfuls of baking powder.
One
to moisten.
tea-spoonful of
Two even
it
is sifted
flour,
stir well,
Rub
once more.
salt.
table-spoonfuls of lard.
Place the salt in the
sift
powder.)
Two
Sweet milk
before
(baking
which should be measured

add the baking powder, and
the lard into the flour, using the
back of a spoon and when it is thoroughly mixed with

The dough should
the flour, add the milk to moisten.
be just moist enough so that it will not stick to the
board it should not be at all hard, or the biscuit will be
;
hard and dry.
dough a moment, sprinkling the board with

flour; and when it forms a smooth ball roll it out an
Cut the sheet into cakes with a small round
inch thick.
Bake thirty
these in an ungreased tin.
place
and
cutter,
Mold
minutes
the
in
a moderately quick oven.
3S8
This quantity
will
BREAKFAST DISHES.
359
make one dozen large biscuits, or eighteen if cut with a

Some cooks prefer butter to lard in making
small cutter.
biscuit, but if the lard is perfectly sweet it is much better
than butter.
BISCUIT.
in
(cream of TARTAR.)
These are made the same as the preceding, except that

place of the baking powder are used
One
Two
tea-spoonfuls of cream of tartar.
Grind the soda perfectly smooth on a plate, using a

spoon or knife, and mix it with the flour and cream of
Care is required in the use of
tartar, sifting as directed.
soda, for
if is
not perfectly pulverized, the biscuit will be
yellow and most disappointing.

BISCUIT.
Make
the
same
as the
(sour milk.)
baking-powder
biscuit, but use
one even tea-spoonful of pulverized soda instead of the
baking powder, and moisten with

sweet.
sour milk instead of
The milk should be unmistakably
sour, but
need
not be very thick, to insure success.

BISCUIT.
Make
(sour cream.)
same as the baking-powder biscuit, but omit

and substitute a tea-spoonful of soda for the
baking powder. The cream should be rich.
the
the butter,
(SWEET CREAM.)
BISCUIT.
These are made the same as the baking-powder

omitting the
butter.
should be rich.
As
in the
last
recipe, the
biscuit,
cream
360
MARYLAND BEATEN
One quart
BISCUIT.
of flour.
One-quarter cupful of lard.

One-half tea-spoonful
One
Rub
the lard and salt into the flour, and
the water until a

utes,
salt.
cupful of cold water.
stiff
dough
is
mix
Knead
formed.
all
with
ten min-
then beat hard with a biscuit-beater or heavy rollingthe mass over
pin, turning
blister
and looks
light
and
and over
until
it
begins to
puffy, or until, pulling off a
piece quickly will give a sharp, snapping sound.
dough is in
denly, and form
the
it
When
condition pull off small pieces sud-
this
into round biscuits
then pinch
off a
and press it
Arrange
the middle.
the pans, prick them
bit from the top of each, turn the biscuit over,
with the thumb, leaving a hollow in

the biscuit
some distance apart
in
with a fork, and bake twenty minutes in a quick oven.
They should be
at the
edges
light
and
of
even grain and should crack
like crackers.
SWEDISH BISCUIT.
One
quart of flour.
Six table-spoonfuls of sugar.
Two
table-spoonfuls of butter or lard.
One
cupful of dried currants.
Three tea-spoonfuls
of
baking powder.
One
One
Place the
fuls of the
Rub
salt.
tea-spoonful of nutmeg.
pint of milk.
flour, salt,
baking powder and three spoon-
sugar in a flour-sieve, and
sift all
thoroughly.
the butter into this mixture, wet the latter with the
BREAKFAST DISHES.
milk,
and
stir
the
dough quickly
into the shape of a ball.
Sprinkle the board with flour, and

is
one-third of an inch thick.
36
roll
the
dough
until
it
Sprinkle upon this sheet of
dough the three remaining spoonfuls of sugar, sift the

nutmeg over the sugar, and spread the currants over all.
Roll up the dough, and cut it into slices about an inch
thick.
Place the slices in a well buttered baking-tin, and
bake twenty minutes.
not cared
The
currants
may
be omitted,
if
make one dozen gems
of
for.
GRAHAM GEMS.
The following
medium size.
One
One
(sOUR MILK.)
quantities will
tea-cupful of sour milk.

egg.
Two
salt.
One and a half table-spoonfuls

Graham flour to thicken.
of melted butter.
light, and add to it the milk, sugar

and the soda dissolved in a little cold water.
Stir well, adding graham flour sufficient to make a batter
Lastly add
so thick that it will not run off the spoon.
Heat the gem pans, and
the melted butter, and stir well.
Beat the egg until
and
salt,
them well, using a little butter placed in a clean

and rubbing it over the pan when heated. Drop
enough of the mixture into each space in the pan to a
little more than half fill it, and bake twenty minutes in a
oil
cloth,
hot oven.
THE PA TtEkN
362
GRAHAM GEMS.
COOJ^-BOOJC.
(SWEET MILK.)
One
quart of graham
Two
eggs.
flour.
Three tea-spoonfuls
of
One
One
salt.
tea-spoonful of
baking powder.
Milk to moisten.
Mix
the
sifting
all
powder and
by
add the eggs, well
beaten, and the melted butter.
Stir in enough sweet
milk to make a thick batter, and bake twenty minutes in
well heated and oiled gem-pans.
salt,
sugar,
through a sieve
flour well together
then
BREAD GEMS.
One pint of stale bread-crumbs.
One and a-half cupful of sifted flour.
One table-spoonful of melted butter.
One pint of milk.
Two
Two
eggs.
One
tea-spoonful of
Soak the crumbs
in the
salt.
milk for half an hour.
the whites and the yolks of the eggs separately
Beat
add the
yolks to the bread and milk, then the melted butter and
the salt, and mix all well together.
Stir in the flour, beat
until smooth, and stir in carefully the whites of the eggs
and the baking powder. Bake thirty minutes in heated
and oiled gem-pans.
GRAHAM GEMS, WITHOUT

One
cupful of sugar.
Three cupfuls
of sour milk.
EGGS.
BREAKFAS 7^ DISHES.
363
One
tea-spoonful of
Two
salt.
One tea-spoonful of soda.

Beat the butter and sugar to a cream, add the soda,
well powdered, then
thicken.
the
and
milk,
Bake twenty minutes
lastly the
in well
to
flour
heated and oiled
gem-pans.
CORN GEMS.
The
following quantities will
Two
make two dozen gems
cupfuls of corn meal.
One
cupful of flour.
Two
Three eggs.
One
One
cupful of cold sweet milk.
cupful 01 boiling sweet milk.
Two
One
Place the corn meal in a mixing-bowl, put the butter in
and pour over it the boiling milk. Stir well,

and add the cold milk, the eggs, well beaten, the salt, and
the flour, in which the baking powder has been well
Bake thirty minmixed.
Stir well to mix thoroughly.
the center,
utes in well oiled
and heated gem-pans.

TEA GEMS.
One
pint of floui.
One-half cupful (scant) of sugar.
Two
One
One
Two
eggs.
tea-spoonful of
salt.
tea-spoonfuls of baking-powder.
Milk to make a thick
batter.
364
powder, sugar and
Stir the
all
through a sieve.
beaten eggs,
to thin
oiled
it
stir
Add
salt
and sift
and the welland add enough milk
into the flour,
the melted butter
the mixture well,
Bake twenty minutes
to a thick batter.
in well
and heated gem-pans.

RICE GEMS.
Two
cupfuls of sweet milk.
One
One
cupful of sugar.
large cupful of boiled rice.
Flour to thicken.
One
egg.
Two
table-spoonfuls of melted butter.
One
Three tea-spoonfuls
Rub
the butter
of
baking powder.
and sugar
to a
cream, and add the
beaten eggs, then the milk and then the rice and
Stir
well,
little flour,
needed
to
salt.
powder with a
add it to the mixture, .nd stir in more flour as
make a rather stiff batter. Bake thirty minmixing thoroughly.
utes in heated
and
Sift
the
oiled gem-pans.
GRAHAM
One
One
egg.
Two
cupfuls of
PUFFS.
cupful of wheat flour.
graham
flour.
Two-thirds cupful of sugar.
One
One
Rub
pint of sweet milk.
Three tea-spoonfuls
of
One
salt.
tea-spoonful of
the butter
and sugar
baking powder.
to a
cream, add the beaten
egg, then the salt and lastly the milk, stirring
all
well
BREAKFAST DISHES.
together.
Sift
together
365
the two kinds of flour
and the
Bake
baking powder, and add them to the mixture.

twenty minutes in heated and oiled gem-pans.
WHEAT
PUFFS.
Two
eggs.
One
One
One
One
pint of sweet milk.

tea-spoonful of
salt.
Flour to thicken.
Beat the eggs, and add them to the milk.

melted butter and the
salt,
and add
Stir
in
the
flour to thicken to a
batter.
Bake twenty minutes the same as
These puffs are particularly nice with coffee, as
they contain no sugar.
rather
stiff
gems.
POP-OVERS.
Two tea-cupfuls
Two tea-cupfuls
Two eggs.
Place the
One
One
tea-spoonful of
Two
tea-spoonfuls of butter.
salt,
salt.
sugar and flour together, and rub the
butter into the mixture.

to the
of sweet milk.
of sifted flour.
Beat the eggs
dry mixture, and then
stir
in
light,
add the milk

Bake in
the eggs.
hor gem.-pans twenty minutes.
MUFFINS.
These are made very much like gems, but the batter is
thinner, and they are usually baked in muffin-rings.
left
THE PATTERN COOK-BOOK.'
366
The
batter should be just thhi
enough
to
pour from
spoon, but not so thin as to float the rings.
GRAHAM MUFFINS.
Two
One
cupfuls of graham flour.

cupful of sweet milk.
One-third cupful of sugar.
One
One
egg.
tea-spoonful of baking
the sugar, salt
Stir
sift
them with the
and baking powder together, and
flour
milk to the mixture, and

egg.
powder
salt.
through a flour sieve.
when
Bake twenty minutes
well stirred,
Add
the
add the beaten
in muffin-rings.
CORN MUFFINS,
NO.
I.
Three eggs.
Two
cupfuls of sweet milk.
One
cupful of flour.
Two
Two

Four table-spoonfuls of sugar.
One
tea-spoonful of
Three tea-spoonfuls
Stir the sugar, salt
salt.
of
baking powder.
and butter
cream, and add the
to a
beaten egg and the milk, stirring well.

flour
Stir
and powder together, and add them

well, and bake in muffln-rings.
CORN MUFFINS,
The
following ingredients will
One
NO.
Sift
the meal,
to the mixture.
2.
make
fifteen muffins
cupful of corn meal.
Five cupfuls of boiling water.
BREAKFAST DISHES.
Two
One
One
Place the butter, sugar, meal and
it
in
together in the
salt
top vessel of a double boiler (a tin pail

ting
367
may be
used, set-
a kettle of hot water), turn the boiling water
upon the meal,

this at night,
stir until
if
smooth, and cook an hour.
the muffins are required
Do
for breakfast.
Turn the batter, when cooked, into a small mixing-bowl,

and pour over it a-quarter of a cupful of cold water;
this prevents a crust forming, and should not be stirred
in until morning.
In the morning beat the batter up soft
and smooth, an.d add
One and a-half cupful of corn meal.
One cupful of wheat flour.
Sift the
gether,
and
Two
One
egg.
two kinds of flour and the baking powder tostir them into the mixture, adding the egg
well beaten, at the last.
Bake
in rings or in
gem-pans.
WHEAT MUFFINS.
One
egg.
One
One
cupful of milk.
Two
One
tea-spoonful of
salt.
Flour to thicken.
Rub
the sugar and butter to a cream,
well beaten,
and then the milk and
powder with a
little flour, stir it
salt.
and add the ^gg,

Sift the
into the mixture,
baking
and add
^68
enough
flour to
make
a batter.
Bake twenty minutes
in
well-oiled muffin-rings.
CORN AND RYE MUFFINS.

These are made the same as Corn Muffins, No.
and meal in the morning,
2,
add-
ing, instead of ihe flour
One
One
One

cupful of rye flour.
RICE MUFFINS.
One
One
One
One
pint of flour.
cupful of cold cooked rice.
Two
Two
One
tea-spoonful of
eggs.
salt.
Mix the flour, sugar, baking powder and salt in a sieve,

and rub them all through. Rub the butter into the flour
thoroughly, and beat the eggs light.
Add the milk to the
Beat again
dry mixture, and when smooth stir in the rice.
thoroughly, add ihe eggs, and bake quickly for thirty-five
minutes, either in gem-pans or muffin-rings.
WAFFLES.
waffle-iron
is
made
of
is
fitted and
Each griddle
two iron griddles
fastened together at one side with a hinge.
divided into compartments, which are usually grooved
into
etc.
(See " Kitchen Uten-
If the waffle-iron
has not been used for
diamonds, hearts, rounds,
sils,"
page 3f.)
BREAKFAST DISHES.
369
wash it thoroughly with soap and water, wipe

and rub well with dry salt. The iron should be
placed over the fire, heated on each side, and greased
some
it
time,
dry,
very hard to clean
if the cakes stick to it.

pork on a fork, or a small piece of
butter in a clean rag, and rub this all over both griddles
carefully, as
it is
Put a piece of
salt
the heat will
melt the butter and
let just
enough
of
it
through the cloth, so that this method is much better than

applying the butter with a knife. Close the griddles and
turn them that the fat
may be
distributed equally.
the waffle batter in a pitcher so that the filling
Have
may be
done quickly, and fill each compartment two-thirds full.

Cover with the other griddle, cook one minute, turn the
iron, and cook a little longer on that side.
It takes but
a little over two minutes to cook waffles.
When done,
carefully remove them from the irons, place them on a
hot dish, and serve at once.
Any kind of griddle-cake
batter, with the addition of the extra oiling to
cakes crisp,
may be cooked
not regard the extra labor
it
in
a waffle-iron,
if
make
the
one does
involves.
WHEAT WAFFLES.
Four eggs.
One quart of milk.

One large table-spoonful
Three tea-spoonfuls
of
One
salt.
tea-spoonful of
of butter.
baking powder.
Flour to thicken.
Beat the whites and yolks of the eggs separately, melt

the butter, stir
it
into the yolks,
and add the
milk and the whites of the eggs, stirring well.

quickly the flour, a
24
little
of
salt,
Beat
the
in
which should be mixed with
370
baking powder. The batter should be just thin

enough to pour. Bake in a waffle-iron, as previously dithe
This
rected.
is
a large recipe.
PLAIN RAISED WAFFLES.

One quart of flour.
One tea-spoonful of
salt.
Three eggs.
Two
One-half cupful of yeast, or one-half a cake of compressed yeast.
One and
Scald the milk and cool

flour,
and add the
salt,
Rub
it.
the
the
butter into the
cooled milk and the yeast.
Beat the mixture well for three minutes, cover, and

stand
in
warm
let
it
place until light, generally over night.
In the morning beat the whites and yolks of the eggs

separately,
add the
yolks to the
whites, stirring well.

utes,
and then cook
in
batter
and then the
Let the batter stand
fifteen
min-
a waffle-iron.
CORN-MEAL WAFFLES.
One
One
Two
cupful of flour.
cupfuls of sour milk.
One-half cupful of sour cream.
One-half
One
One
tea- spoonful of salt.
table-spoonful of cold water.
Two table-spoonfuls
Two eggs.
Mix
light.
the
sugar, salt,
meal and
Dissolve the soda in
into the sour
of sugar.
cream and milk.
flour.
Beat the eggs
the cold water, and stir
Pour the
liquid
it
upon the
BREAKFAST DISHES.
37
add the eggs after stirring well, and bake in

Should there be no sour cream at hand, use
two and a-hal cupfuls of sour milk and a table-spoonful
of melted butter, measured after melting.
"dry mixture,
waffle-irons.
GRIDDLE-CAKES.
soap-stone griddle
the best for this purpose as
is
does not require greasing
but
it
it
should be allowed twice
the length of time to heat through that would be required

to heat
an iron griddle.
If
an iron griddle
small piece of fat salt pork on a fork, and

dle
hot enough for the fat to
is
the pork, greasing
plentifully
it
sizzle,
rub
used, put a
is
when
it
all
Many
and evenly.
an iron griddle, because the fat used in oiling

delicate crispness to the cakes.
the grid-
over with
it
prefer
imparts a
turnip, cut in half, is
also excellent for rubbing the griddle before frying cakes,
and
is
who do not care

Take up a spoonful of
preferred by those
ness in the cakes.
pour
it
for
much
on the griddle from the end of the spoon
batter should hiss as
cakes carefully.
it
When
those
been turned the

Turn the griddle
first
first
put on are
full of
and generally when

each edge of
evenly.
SWEET MILK GRIDDLE-CAKES.

One and
the
all
the
bub-
have
are ready to take off the griddle.
often, bringing
over the hottest part of the stove, that the cakes
Two
and
Watch
touches the griddle.
bles they are ready to turn
rich-
the batter
eggs.
Flour to make a batter.

salt.
One
tea-spoonful of melted butter.
Two
it
in turn
may cook
3/2
Beat the eggs well, and stir them into the milk. Add
and baking powder, and enough flour to thicken,
the salt
and
Too much
the melted butter.
in
stir
lastly,
should not be used,
if
a light, thin cake
is
wise to bake one cake
first,
enough and the griddle
sufficiently heated.
to see
if
desired.
the batter
is
flour
It is
thick
SOUR MILK GRIDDLE-CAKES.
These are made

sour milk
is
the
same
as the preceding, except that
used instead of sweet, and a tea-spoonful of
soda dissolved
in a table-spoonful of cold
water takes the
place of the baking-powder.
BREAD GRIDDLE-CAKES.
These are especially well liked by people fond of
The following quantities will be enough
griddle-cakes.
for five persons
One pint
One and
of
sweet milk.
a-half pint of bread-crumbs.
Two eggs.
Two tea-spoonfuls
One
of baking powder.
tea-spoonful of
salt.
Flour to thicken.
crumbs are hard, soak them over night in the

they may be soaked for half an hour in the
morning. When they are soft, turn them with the milk
Add
into a colander, and mash the bread through it.
the beaten eggs, salt, powder and flour, and the batter is
ready to fry. If an iron griddle is used to cook these
The
cakes, it should be oiled a little more than usual.
cakes are very tender and should.be turned carefully;
and they require longer frying than any other kind.
If the
milk;
if
soft,
BREAKFAST DISHES.
373
RICE GRIDDLE-CAKES.
One
pint of boiled rice.
Two
pints of milk.
One and
a-half pint of flour.
Three eggs.
One
One
One
One
tea-spoonful of
salt.
table -spoonful of sugar.
Put the cooked
rice
to
soak over night
in a pint of
the milk, and in the morning add the flour,
and
butter.
well beaten,
salt,
sugar
Beat the mixture well, and add the eggs,
and the other pint
baking powder has been
enough cakes
of milk, into
stirred.
This
which the
makes
quite
for six or seven persons.
CORN-MEAL GRIDDLE-CAKES.
One-half pint of corn meal.
One-half pint of
flour.
One pint of boiling water.

One and a-half cupful of sweet milk.
One tea-spoonful of baking powder.
One tea-spoonful of salt.
Two
eggs.
Put the meal, sugar and salt in a mixing-bowl, and

pour over them the boiling water. Beat thoroughly, and
add the cold milk. When the mixture is quite cool stir
and baking powder, mixing well and lastly

add the eggs, well beaten. The cakes should be small,
well browned and thoroughly cooked, and they need a
in the flour
little
longer frying than ^yheat griddle-cakes.
^-^^
374
PATTERN COOK-BOOK.
GRAHAM GRIDDLE-CAKES.
One
One
One
cupful of
graham
flour.

pint of sour milk.
Two
eggs.
One
Two
table-spoonfuls of cold water.
One
large table-spoonful of melted butter.
One
Mix
and
salt.
the two kinds of flour together,
and add the sugar
Beat the whites and yolks of the eggs sepathen dissolve the soda in the water, and stir it into
salt.
rately,
the milk.
Add
the liquid to the dry mixture,
well stirred put in the beaten egg

batter
is
then ready to
and the
and when
butter.
The
fry.
BUCKWHEAT CAKES.
is more variable than
There is
buckwheat cakes. One day they may be perfectly good
and the next wholly disappointing, although there may
be no apparent cause for the difference. It should be
borne in mind that it is difficult to make them light and
dry when they are made wholly of buckwheat flour, and
that batter raised with fresh yeast will not be so good as
that raised with some of the unused batter of the previous
Following is a very reliable recipe for buckwheat
day.
nothing cooked that
cakes
One
pint of
buckwheat
flour.
One-half cupful of Indian meal.

One-half cupful of yeast, or one-half cake of compressed yeast.
One pint of warm water.

One table-spoonful of molasses.
BREAKFAST DISHES.
375
Beat the batter thoroughly, and place it where it will

over night it should rise and fall again by morning.
rise
add a tea-spoonful
the morning
In
soda, stir well, and fry.
powdered
of finely
cakes are desired three
If the
times a week, fresh yeast will not be required after the

first
making,
if
more than
little
a pint of the batter
is
reserved each time in a cool place and used instead of

the yeast.
Always put molasses in these cakes as

brown appearance in frying.
it
helps to give them a fine
BUCKWHEAT CAKES, WITH BREAD.

Two
Two
One
One
One
cupfuls of buckwheat.
and
warm
a-half cupfuls of
water.
cupful of stale bread.
cupful of milk.
tea-spoonful of
salt.
One-half cake of compressed yeast.
Dissolve the yeast in half a cupful of the water, put this

with the rest of the water, and pour
wheat.
Add
the batter, and set
it
with the milk, and
let it
upon the buck-
buckwheat.
Place the bread
to rise.
In the morning mash

risen
all
the salt, beat well for ten minutes, cover
it
The
soak over night

fine
and
batter
is
FRENCH PANCAKES.
light,
and add
then ready to
(nO SODA.)
Three eggs.
One
cupful of milk.
One-half cupful of
flour.
One
in
salt.
One-half table-spoonful of salad
a bowl
in a cool place.
oil.
it
fry.
to the
37^
Beat the yolks and the whites of the eggs separately,

salt and sugar to the yolks, pour one-third
add the milk,
of this mixture
Then add
on the
flour,
and
stir it to
the remainder, beat well, and
a smooth paste.
stir in
the oil and
Heat and butter a small frying-pan,

and pour into it enough of the mixture to cover the botWhen this side is brown, turn and brown the
tom.
the beaten whites.
other side.
spread
it
When done
lay
each cake on a warm
with butter and sugar or
jelly, roll
it
plate,
up, sprinkle
with powdered sugar, and serve.
HOE CAKES.
The
old colored cooks in the South used to
to perfection and bake them on

name.
One
their hoes,
make
these
whence
the
pint of corn meal.
One-half ea-spoonful of
salt.
Place the corn meal and salt in a bowl, and pour in

sufficient boiling
water to moisten
the meal.
After
it
has stood ten minutes, add cold water until the mixture
Bake the same as griddlewill drop from the spoon.
cakes on a hot griddle or a hoe. When done place a bit
of butter
on the top of each cake, and serve.
CORN DODGERS.
Two
cupfuls of corn meal.
One
tea-spoonful of
salt.
Boiling water.
One
One
One
Mix
table-spoonful of lard or butter.

egg.
the salt and meal together dry, put the lard in the
BREAKFAST DISHES.
377
and pour on enough boiling water to wet the meal.

egg until light, add the milk, and when the
Beat the mixture
liquid has cooled stir it into the meal.
well, drop it by spoonfuls upon a greased pan, and bake
in a very hot oven for fifteen minutes.
center,
Beat
tiie
CORN-MEAL PONE.
One quart of Indian meal.
One table-spoonful of butter or
Cold water to make a dough.
Mix
these ingredients together,
the hands
lard.
mould
into thin, oblong cakes, lay
the
dough with
these
in
well
The common way is to

mounds that are higher in the
greased pan, and bake quickly.
form the dough into oval

middle than
at the ends,
shaping them rapidly and lightly
with the hands by tossing the dough over and over.
done with great dexterity by the cooks

where a " pone " of this kind forms a part
ner; it is broken, not cut, and eaten hot.
is
This
in the South,
of every din-
FLANNEL CAKES.
One
quart of
Two
Two
eggs.
flour.
tea-spoonfuls of
salt.
of yeast.
One table-spoonful of butter,

One and a- half pint of milk.
Scald the milk, and
flour
to
and
rise
yeast.
when
it
melted.
has cooled add the
Beat the mixture until
over night.
light,
and
salt,
set
it
In the morning add the melted
and the beaten eggs, and bake on a griddle.

These are the usual griddle-cakes in the South.
butter
378
JOHNNIE CAKE.
The
make two
Two
One
cupful of sifted flour.
Two
Two
One
One
of
small loaves
melted butter.
table spoonfuls of sugar.
Two
eggs.
Place the milk, salt and sugar in a mixing-bowl, and

beat the eggs until
cold
and
water,
Then add the
Dissolve the soda in a
light.
stir
flour
it
into
the
and meal,
mixture
in
together,
sifted
little
the bowl.
and the
melted butter and the eggs, stirring these ingredients

in the
tins,
order named.
and bake
Pour the batier
in
into well buttered
thirty minutes.
SHORTCAKES.
These are made either with fresh strawberries, peaches,

or with canned fruits, but the fresh fruits are much
For making the crust the baking powder
to be preferred.
biscuit dough previously mentioned is always satisfactory.
Mould the dough into a round or oblong mass, having it
and press it out thin with the
as soft as can be handled
etc.,
hands, avoiding the use of a rolling-pin.
dough
in a
tin like
Then
place the
a loaf of bread, and bake forty-five
moderate oven. When done it should be

With a long, thin knife split
first.
lay
it through the middle
in
cutting
the loaf
two parts,
the inner sides upward, spread the soft cake generously
minutes
in a
twice as thick as at
with butter, and sprinkle with a light sifting of sugar.
If
BREAKFAST DISHES.
379
Strawberries are to be used, remove the hulls and mix a

tea-cupful of sugar with each quart of berries
them
then leave
an hour, stirring them up
to season for at least
carefully three or four times during that time.
seems
crush a few of the berries, and

crust
is
again.
stir
If there
of half an hour,
When
the
buttered, divide the berries -equally between the
One
two pieces.
enough
will
end
to be very little juice at the
for the
quart of berries,
amount
good, will be quite
if
of crust given in the recipe, which
be ample for six persons.
Sprinkle the berries with
a light sifting of sugar, and either place the two pieces of
cake side by side on
a platter
or
one on top of
lay
the other, always keeping the berries uppermost.
whipped cream on
top,
and serve
Pile
or serve with a cream
made of a pint of sweet cream, sweetened to

and adding two table-spoonfuls of crushed berries.
Some cooks divide the dough into two parts, lay one
sauce
taste
half in the
baking-tin, spread
it
lightly with
then place the other half on the top
butter,
the cake
is
and
then
baked, and when taken from the oven the two portions
separate easily, thus requiring no
The
cutting.
butter
forms a very thin coat, through which the butter and

berry juice afterwards applied cannot pass
reason
many
and
for this
prefer the former method, which presents a
soft surface that receives the
seasoning admirably.
Peaches, oranges and apricots
make
delicious short-
cakes.
DOUGHNUTS.
Two
Two
(sOUR MILK.)
cupfuls of sugar.
Eight table-spoonfuls of melted butter.
3 8o
Four eggs.
One
tea-spoonful of
Two
Two
salt.
tea-spoonfuls of soda.
Flour to thicken.
Add
the salt and sugar to the milk, and then the soda,
dissolved in a
little
cold water.
Sift
little
flour, stir
cream of tartar, and add this to the milk

then stir in the melted butter, and the eggs, well beaten.
Add only enough flour to admit of rolling out the dough.
Turn the dough on a floured bread-board, and let it stand
into
it
fifteen
the
minutes before cutting
out.
Roll
it
half an inch
and drop the cakes

into very hot fat.
When they are brown on one side turn
them with a spoon and brown them on the other side
then take them out with a skimmer. Do not pierce the
doughnuts with a fork, as that allows the steam inside to
escape and renders them heavy. When cold roll the
doughnuts in pulverized sugar.
thick, cut out with a
doughnut
cutter,
DOUGHNUTS. (sWEET MILK.)
Two
eggs.
One
One
cupful of sugar.
cupful of milk.
Flour to thicken.
One
Two
One
One
Rdb
tea-spoonful of
salt.
the butter and sugar together, and add the beaten
and milk. Stir the powder in a little of the

and add this to the mixture, together with the
dough and just enough more flour to admit of rolling out.
eggs, salt
flour,
BREAKFAST DISHES.
The
will
dough
the
softer
tender
made
the
lighter
be the doughnuts when cooked.
hot fat as above
them
is
38
and when the
and more
Fry in very-
cakes are
cold, roll
in sugar.
RAISED DOUGHNUTS.
The following
is
One
a very reliable recipe
pint of milk.
Two
cupfuls of sugar.
One
cupful of yeast, or one cake.
One-half cupful of lard.

Three eggs.
One
One
tea-spoonful of
salt.
Flour.
Soak the compressed yeast (if used ) in half a cupful

water, then add the milk, and flour enough to
make a thick batter, and set it in a warm place to rise.
When light, add the other ingredients, and knead the
same as bread, adding flour to make a dough. Set the
dough to rise, and when light roll it out half an inch
thick, cut out with a doughnut-cutter, and leave the
doughnuts in a warm place to rise. As soon as they are
perfectly light fry them in hot fat.
In making these
doughnuLS set the sponge about three o'clock in the
afternoon, knead it at night the same as bread, and
mold and cut out on the following morning. In tbi^ way
of
the time of rising does not interfere with other

is
not hurried.
before using
of its
it
is
best to scald and co
for the sponge, thus preventing a
becoming
when
ers' suirar
It
sour.
cold.
and
*
'Ik
-luuce
Roll the doughnuts in contc. lon-
THE PATTEKN COOK-BOOK.
382
CRULLERS.
Three eggs.
One
tea-spoonful of
salt.
Flour to thicken.
of milk.
Six table-spoonfuls of melted butter.

Six table-spoonfuls of sugar.
Rub
the butter, salt and sugar together, add the beaten

and the milk and flour enough to roll out the
dough.
Roll half an inch thick, cut out and fry in hot lard
eggs
as previously directed.
FRIED CAKES.
Three eggs.
One and a-half cupful
One
of sugar.
cupful of milk.
of melted butter.
Flour to thicken.
One
One
tea-spoonful of
salt.
tea-spoonful of cinnamon.
One-half tea-spoonful of nutmeg.
Three tea-spoonfuls
Place the sugar,

flour,
tle
and mix
Beat the eggs

stir
salt,
of
baking powder.
light,
powder
spice and baking
well, sifting all
in a
through a flour
and add them
to
the milk.
lit-
sieve.
Then
the two mixtures well together, and add just enough
more
flour to
Roll the dough
admit of rolling nicely.
half an inch thick, cut out with a
round
cutter,
and
fry in
hot lard.
FRITTERS.
These are
lard
fried the
same
as
they are not, however,
out, but
doughnuts
made
thick
are dropped from a spoon,
in plenty of hot
enough
to roll
being only a thick
BREAKFAST DISHES.
batter.
Fritters are
either
made
hot syrup or are seasoned with
plain and served with
fruits,
vegetables, clams
Recipes for the
or oysters stirred into the batter.
latter
be found under their respective headings.

are made by dropping the fruit into the
varieties will
Fruit fritters
plain batter
383
and then
frying.
Fritters are always served
hot.
PLAIN FRITTERS.
One
egg.
One-half pint of sweet milk.
Flour to thicken.
One
Place
all
the ingredients together, beating the ^gg well
before adding
batter.
thick
It
salt.
and using enough
it,
fiour to
make
a thick
should not run from a spoon, but should be
enough
to
be dropped by the spoonful.
Serve with
hot sugar syrup or hot maple syrup.
SOUR MILK FRITTERS.

One
One
coffee-cupful -of sour milk.
egg.
Flour to thicken.
One
Two
table-spoonfuls of melted butter.
Mix together the same

and serve
as
in the
preceding recipe,
fry,
hot.
CEREALS FOR BREAKFAST.

There is scarcely a household nowadays in which
some kind of mush or porridge does not form a portion
of the morning meal.
The grain preparations are almost
384
many
them are crushed or steamed

cook is greatly diminished.
Many people, however, prefer wheat or oats that are
unrolled, and these require long cooking to make them
digestible.
The names of a few cereals are here given,
innumerable, and
of
so that the time required
to
together with a brief description of each.
Whole wheat grains.

Made from wheat.
Hominy Made from Indian corn, the
Cracked wheat
Farina
grain being
left
nearly whole.
Fine hominy.
Made from corn, which merely broken
number
Hulled Corn The corn soaked
remove the
Cerealine Made from corn.
Oatmeal This
made
three grades
Grits
Samp
is
into a
of pieces.
to
being
of fineness, the
in
is
coarsest
hulls.
known
as "
This
B."
whole oats minus the husks and
is
is
simply
the
the kind used by the
Scotch people.
OATMEAL MUSH.
If the
coarse meal
is
One
used, allow
cupful of oatmeal.
Four cupfuls
One
Place the meal
in
of water.
tea-spoonful of
salt.
the double boiler with the water and
it.
Cover the kettle tightly, and
keep the water in the under kettle boiling. The mush
This length of boiling is
should cook three hours.
not possible before breakfast if done in the morning
therefore, the mush should be cooked the day before it is
salt,
and do not
stir
BREAKFAST DISHES.
needed. Leave it in the
morning add half a cupful
kettle
385
over night, and in the
of boiling water, replenish the
hot water in the lower kettle, and set the whole to heat
while the remainder of the breakfast

If
steamed or rolled oats are
morning
the
in
in
is
being prepared.
liked, they can
half an hour,
be cooked
allowing a cupful of
to one quart of water and a tea-spoonful of salt.

up two or three times, and during the last five minutes remove the cover from the kettle to allow the steam
meal
Stir
to escape, so that the
mush
will
not be too moist
when
served.
WHEAT GERM MUSH.

Wheat Germs
is
the
name given
a fine
meal obtained
from the heart of the wheat. Place a quart of boilingwater in the upper portion of the double boiler, having
water boiling
sprinkle in
of salt,
and
also,
in
the
lower
stir
Gradually
portion.
cupful of the germs,
add a tea-spoonful
constantly until the mixture boils.
Cook
twenty minutes, and serve with sugar and cream or milk,

or with syrup.
This makes a pleasant change from oatmeal and cracked wheat. Any of the mush left over may
be fried like corn meal mush or hominy.
GRITS OR SMALL-HOMINY MUSH.
Buy only
hominy
the
water,
the
fine
white hominy.
in three waters, stir
add a tea-spoonful of
it
Wash
cupful
of
into a quart of boiling
salt,
and
boil
for half
an
hour.
FRIED GRITS.
Pour the hominy mush while hot into a deep dish that
has just been dipped in cold water.
When
the
mush
is
386
cold, cut
it
into
these with flour, and fry
slices, sprinkle
keep them from burning. This

mush requires a long time to brown, and the pan should
in
enough
just
to
fat
be covered, as the
fat spatters.
CORN MUSH.
This
is
of corn
made by
usually
gradually
meal into three pints
sprinkling a pint
of boiling
constantly, adding two tea-spoonfuls of
Keep
slowly for three hours.
water, stirring
salt,
and boiling
the kettle covered during
if
the mush becomes
and sugar. Place all the
mush that is left after the first meal in an earthenware
dish which has been previously wet with cold water, to be
One of the large baking-powder tins is
fried when cold.
the
boiling,
too
thick.
add water
and
Serve with
milk
also a very convenient receptable to use for this purpose,
as the
the
mush when
slices
wdll
should be wet before the
Another method
of
When
pint
of
mush
is
poured
and
tin
in.
cooking corn mush
Put on a quart of water

with
it
The
cold can be easily slipped out of
be round and most inviting.
to boil.
corn meal
is
Stir a pint
as follows
and a tea-spoonful
of
salt.
the water boils pour this mixture gradually into
There
being lumpy when mixed in
stirring all the time.
is
of cold milk
less likelihood of the
it,
mush
this way.
FRIED CORN MUSH.
Cut the cold mush into slices about a-quarter of an

and fry until brown and crisp in a very little
or dip
fat
or sprinkle the slices with flour, and fry
each slice first in salted beatei) egg and then in bread or
Fried mush is one of the
cracker crumbs, and fry brown.
inch thick,
;
BREAKFAST DISHES.
most delicious
pared.
The
of
fat
breakfast
dishes
when properly
387
pre-
should be very hot, so that a crust will
quickly form upon the slices preventing them from soaking up any of the grease.
"
PIES.
"
Who'll dare deny the
m pie
There's poetry
truth,
?
Longfellow.
PASTRY.
It
all
is
make
not a difficult thing to
cooks and housekeepers regard
to accomplish.
The work
is
many
rules given
in as
pound
juice,
In
as
it
hard
must
great delicacy of touch.
many books
ingredients are practically the same

to a
a feat rather
not complicated, but
be done very rapidly and with

In the
puff-paste, yet nearly

it
of flour, with differences in
the principal
pound
the way
of butter
of lemon-
eggs or sugar.
making
many
puff-paste
should be to form
and each layer should
the object
distinct layers as possible,
be as thin as a sheet of paper.
To
insure this result,
all
the materials and utensils used should be very cold, and

the
work done
in
a cool room.
Puff-paste should never
be attempted with lard or a mixture of lard and butter
and the butter used must be of good quality. The best

flour for this work is that made by the " old process,"
and commonly known as " pastry flour." In winter,
when the temperature is at freezing point, or in summer,
when a refrigerator is at hand, it is really but little more
388
PIES.
389
make
tax on time and muscle to
this paste
than to pro-
duce any other variety of crust. Hundreds of different

and Careme, the noted
dishes can be made with it
French professional, has devoted a good-sized volume to
;
As
the subject.
mode
there can be no better
of
the paste than the one he has given to the world,
sent his recipe in this connection.
may be
It
making
we
pre-
of assist-
ance to know that four cupfuls of sifted flour make a
pound
half a
in
weight, and that a cupful of lard or butter
pound
is
in weight.
careme's recipe for puff-paste.

Twelve ounces
Twelve ounces
One
of finely sifted flour.

of butter.
scant glassful of ice-water.
Two drams of salt.

Two eggs (yolks).
Having placed
in the
middle
the flour on the board,
of
it,
into
which put the
make
a small hole
salt,
the yolks of
With the
the eggs, and nearly a glassful of ice-water.
ends of the fingers gradually mix the flour with the liquid
ingredients, adding a
until the paste
than otherwise.
Then
work the paste
for
does not
more water when necessary,
in
rather
some minutes, when

in
it
appearance.
become
will
Care must
mixing the flour with the liquid that the
escape,
and that the paste be very
gathered together to prevent
would render
it
stiff
firm
lean the hand on the board and
touch and glossy
soft to the
be taken
little
of the proper consistency
is.
it
and very
latter
lightly
forming into lumps, which
difficult to
work, thus mak-
ing a failure of the paste very probable.
To
ascertain
whether the dough has been properly worked, draw
it
out
390
and
if
immediately recedes
it
cook may be sure
To remedy
mixed.
placj^
this, roll
h^re and there upon
each the size of a walnut
yet
it
better for
is
warm place should

paste,
hence
properly
it
the paste out carefully and
it
as before until the
The
attained.
is
soft,
not be chosen in which to
If
When
winter.
above, cut
work
for
make
stiff.
puff
of this kind
a cool place cannot be found,
paste
the
has been
summer
made as
pound
of butter
stiffer
pieces three-quarters of a
in
which has been lying
medium
be too soft than too
to
might be made up slightly
in
paste should
but of a proper
rather difficult to do
summer.
in
the paste
than
is
it
former shape, the
five or six pieces of butter,
it
nor too
stiff
its
then work
proper degree of softness

neither be too
to
has been clumsily and irregularly
it
twenty minutes
in ice-water,
been afterward well washed and pounded.
and
Squeeze and
work the butter well in a napkin to separate the water

it and at the same time to render it soft, and, above
from
even consistency
all,
of an
roll
the paste into a square on a marble slab, being par-
ticular to
make
then as quickly as possible
the ends of the
dough perfectly even,
success depends largely on folding properly.

butter in the middle, spread
it
as
Place the
over half the paste, and
immediately turn the other half over the butter to cover

it.
Then
roll
length, fold
it
as before
parts, roll
it
it
;
the
paste out to be about three feet in
so as to
then fold
to
make
it
a greater
three thicknesses, and
roll
once more into three equal

length,
fold
quickly on a plate sprinkled with flour.
it,
and place
it
Set the plate
upon ten pounds of pounded ice, cover the paste with a

second plate, and place a pound of broken ice on top of
the latter plate, which serves to keep the surface of the
PIES.
391
paste cool, and also to prevent

action of the
being softened by the
it
After two or three minutes remove
air.
the top plate and turn the paste upside down, instantly
covering
it
Thus
in
In about fifteen minutes
before.
as
paste out, and use

less
it
than half an hour
very fine puif-paste, but this
has
been
is
prepared
previously
butter frozen and the oven

the paste
is
is
it
the
made
begin to
make
pounded, the
ice
cannot be made so quickly.
It is safe to
possible to
quite hot, for otherwise
The heating
means, for
all
times requires fully an hour to bring
oven
the
only provided everything
the oven must be attended to by
perature.
roll
very expeditiously.
it
make
to the
it
of
some-
proper tem-
the paste
when
the
half heated.
PUFF-PASTE (American).
The
sional
following recipe
cooks, and
is
is
from the preceding, but

so rich as the
Careme
that used
somewhat
is
by one
of our profes-
different in
highly successful.
its
working
It
is
not
paste.
One pound
of flour.
Three-quarters of a pound of butter.

Ice-water.
Two
Two
eggs (yolks).
One
tea-spoonfuls of
salt.
Place the flour when sifted on a board or marble slab,

and sprinkle over it the sugar and salt then beat the
yolks of the eggs, and stir into them a few spoonfuls of icecold water.
Pour the eggs slowly into the center of the
flour with the left hand, working them at the same time
;
392
mass with the
well into the
tips of the fingers of the right
Continue to work the mixture, turning the fingers
hand.
round and round on the board,

a rectangular
into
form, being
you have a
until
Now
worked, smooth and fine paste.
roll
well-
the paste out
particular
to
have the
edges quite straight, since, as we said before, much de-
pends upon the even folding

butter (which,
utes in very cold water) until
wiped out and

that
parts, spread
one part as
fold a second
portion
roll
this condition
it
and evenly as possible

and
it,
flatly
as
left.
before,
on half of the
butter
Roll out to the
spread
the
crust,
second
fold
and
out again, and repeat the process with the third por-
tion of
butter.
The
called " three turns,"
After the
more.
each of the
ice
soft, as in
time from right to
the
of
salt are
turn the other half over
paste,
rectangular form
same
moisture and
the
Divide the butter into three equal
paste.
the
half
the
quite supple, being careful, however,
does not become too
it
would ruin the

over
is
it
Work
the paste.
of
should be laid for some min-
at all soft,
if
paste has
and
first
it
now been given what
three turns, however, and after
last three, the paste
should be placed on the
or in a cool place for from ten
This
will
penetrate
folded,
it
to
fifteen minutes.
prevent the butter becoming soft enough

the dough.
Each
time, before the
should be turned half round so that

If it
to
dough
is
will
be
it
in this way the layers will

becomes necessary to turn the
rolled in a different direction
become more even.
is
should be given three turns
paste in order to sprinkle the board with flour,
it
may be
done in this way: hold the end of the paste to the rollingpin, and then by rolling the latter the dough will fold
after sprinkling the board with flour.
loosely around it
;
PIES.
the dough can be unrolled.
turning
on a
it
out for instant use
three
days.
puff-paste,
or, if
kept
Firm,
it
on the
thoroughly chilled
it is
it
in
then
in
roll
it
half-frozen state for two or
butler should be selected^ for
solid
winter
ice for
be not required for immediate
and a cold place should be chosen
Even
work.
may be
it
a better plan than
and place
platter, cover,
half an hour, or until
baking,
is
should be handled as Utile
it
After the paste has been folded the last
as possible.
time, put
This
with the hands, as
it
393
make
wise to
is
it
it
for
the
by an open
window.
TO BAKE PUFF-PASTE.
most important factor
having the oven

even
at
in the
making
of pufT-paste is
exactly the proper temperature, for
the very best materials have been
if
selected and
have been mixed exactly as directed, the paste

failure
The
if
placed
in
an oven that
will
be a
not rightly heated.
when put
paste should be ice cold
which should be very hot
is
into
the
(at least as high as 460
oven,
Fahren-
if a thermometer is used).
For patties the oven should have a strong underheat,
allowing them to rise to their full height before browning.
If the oven should be too hot, so that the paste begins to
brown as soon as put in, immediately reduce the temperature by opening the draughts of the stove, and placing in
the oven a small basin of ice-water.
heit,
HOW TO SHAPE
Iôr Pies with Tivo Cnisis.
ter of an inch thick,
the
end
of the roll.
PUFF-PASTE.
Roll
the pasle out a-quar-
and cut a piece from

Turn the portion thus cut off on the
then
roll
it
up,
TH^-
394
side, pat
it
out
flat,
PATTERN COOK-BOO A'.

and
roll
Make
tion.
in rather
paste
is
dipped
it
the
the board, and should be fulled
When
size.
Roll some of the paste, and cut
in flour.
the
wide
it
into
then wet the under-
and place the rim on the edge.
Fill the plate v/ith
material
be used.
to
make
Roll
the upper-crust larger
a cut in the center to
baking escape, wet the rim on the
upper-crust with
its
pie,
let the steam

and put on the
edge even with the rim, having
crust slightly full in the center to allow for

in
the
cut around the edge with a sharp knife
fitted,
than the plate,

of
Keep
plate.
evenly in every direc-
than stretched to the required
strips three-quarters of an inch

crust,
the
fit
roll
slightly larger than the plate, as the paste
when taken from
shrinks
to
and
paste in a circular form,
baking; otherwise the crust, as
steam within,
will
is
it
its
this
shrinking
forced up by the
be drawn away from the edge.
Press
the rim and edge closely but lightly together to keep the
juices from boiling out.
For Pies
One Crust.
tvith
The
following directions
apply to squash, pumpkin and custard pies.

plate lightly or sprinkle
it
Butter the
with a light dusting of flour.
larger than the plate, and an-eighth

Cover the plate with this sheet, being
shut in any air between the paste and the
Roll the paste a
little
of an inch thick.
careful not to
plate
the paste should
edge of the
hang about
half an inch over the
Roll the edge up until
plate.
it
rests
on
the edge of the plate, the rolled part being underneath;
there
Pinch
will
this
then be
thick edge
all
round the
plate.
with the thumb and forefinger until a thin
scalloped " wall "
is
formed.
It is
always wise to build a
made deep enough

be made of the desired thickness.
wall like this, because plates are not

for these pies to
PIES.
For
Patties.
395
Roll the paste a-quarter of
an inch thick,
and cut it out with a circular cutter at least two inches

and a-half in diameter. With a cutter an inch and a-half
in diameter, stamp out the centers from half of the circular portions, thus leaving rings of paste half an inch
Dip the cutters
wide.
the edges of the paste-
in hot
may
water and cut quickly, that
not be pressed together or
Rub a little white of ^gg in the large

rounds near the edge, put on the rings, and press them
cut unevenly.
lightly to
make them
adhere, being very careful, however,
not to get any of the egg on the edges, as that would
prevent
the patties
Put a round piece of stale
rising.
bread cut half an inch thick
the center of each patty,

keep the paste from rising and filling the cavity.
Bake in shallow pans lined with paper, and when done,
remove the bread and the soft paste underneath. Bake
the small pieces cut from the centers on a pan by themin
to
selves, as they require less
time for baking.
In serving
place one of these pieces on top of each patty or shell, for
Any kind
a cover.
of delicate
cooked meat or
as chickens, sweetbreads, oysters or lobsters,,

in small pieces,
warmed
in thick
fish
such
may be
cut
cream sauce and served
as an entree in hot patty shells,, with a cover of the paste.
Two
or three rings
may be
put on
when a deeper
shell
is
desired.
7a7'ts.
patties,
and
For
these the paste
is
rolled thinner than for
being not more than an-eighth of an inch thick
it is
usually cut with a fluted cutter.
filled,
when
paste
is
cold, with jelly or preserves,
The
and
shajês are
a
cover of
not used.
Tart Wells.
Cut
the rounds of paste with three or
four cutters of different sizes.
Use
the largest jDortion
396
bottom
for the
the rims
cut the centers from the others, leaving

widths, and pile the
different
of
whole round, with the narrowest rim
and
fill
with
latter
at the top.
on the
Bake
jell}'.
Vol-au-vents.
Roll
the paste half
make
an inch thick, and
for a
large vol-au-vent
it
nine inches in diameter.
Mark
the outline with an oval
mold or pan, and put on
two or three
edge of each with white of
rings, wetting the
Make an oval hoop of stiff paper two inches high

and slightly larger than the vol-ati-vefit, and place it
around the latter to prevent scorching. Bake this size at
least an hour.
These cases are used in the same manner
Q^gg.
as patties.
jRisso/es.
Roll
the paste thin, and cut
four-inch fluted patty-cutter.

of cold chicken or
in the center of
egg, fold the
whatever
each round.
it
out with a
Put a generous tea-spoonful

is
to
Wet
be used
in the rissoles
the edges with white of
paste over and press the edges together.
Glaze with beaten egg, and fry
in
hot lard, or bake.
PLAIN PASTE WITH BUTTER.
The
following quantity will be sufficient for one pie
having an upper and an under crust
Two
cupfuls of sifted flour.
Two-thirds of a cupful of butter.

One-half cupful of ice-water.
One
One
As
and
in
in
puff-paste,
tea-spoonful of
salt.
have everything as cold as possible
warm weather
place the butter and flour in the
refrigerator for several
hours before using them.
Sift
PIES.
397
measure it, and put it in a large mixing-bowl;

and sugar, and then place the butter in the
center of the flour, and with a sharp knife cut it quickly
into small pieces, at the same time mixing it with the
flour.
Now gradually add the ice-water lift with the
knife that portion of the flour which has been moistened
first, push it to one side of the bowl, wet another portion,
and so continue until all is moistened. Add the water
the flour,
add the
salt
very carefully, wetting only the dry flour and never stirring
twice in the same place.
until the mixture
can be
Then
lifted
cut and mix
all
together
from the bowl with the
Dredge the baking-board lightly with flour, and

and quickly away from you into a
long, thin sheet.
Fold first the sides and then the ends,
turn the paste around and roll it from you again then
fold it and stand it on the ice until \vanted.
In order to
knife.
roll
the paste lightly
make
this paste a perfect success the materials
should be
very cold, the mixing and rolling should be quickly done,
and
as
little
flour as possible
should be used
in finishing.
CHOPPED PUFF-PASTE.
This paste
is
made and
quickly
very satisfactory,
is
although not so light or delicate as genuine puff-paste.
Two
cupfuls of sifted flour.
One-half table-spoonful of sugar.
One
One
tea-spoonful of
salt.
cupful of butter.
One-quarter cupful of ice-water.
One
egg.
One-half table-spoonful of lemon-juice.
Beat the egg very

the lemon-juice.
light,
Chop
and add
the butter
to
it
the
and the
water and
flour together.
398
until the butter is reduced to lumps the size of a pea

then
gradually add the ^^g and water, chopping all the time.
When all the wetting has been used, sprinkle the mold;
ing-board with flour, and turn the paste upon
and fold the same as

three or four times
when
then set the paste on the
This paste
cold, use like pufif-pasie.
without chilling, but will not be so
Roll
it.
repeating the
pufif-pasle,
process
ice,
and
may be used
light.
PLAIN PASTE WITH LARD.
Many
housekeepers always use lard for pastry instead

because it is cheaper.
It makes a crust
of butter, simply
is more brittle and also more greasy, and there is no

doubt but that it is more indigestible than the light, flaky,
that
tender crust
made
with good, sweet butter.
For one pie
with two crusts allow.
Two
cupf uls of sifted
flour.
One
tea-spoonful of
salt.
One-half cupful (scant) of
Make and
roll
the
same
ice- water.
as directed for " Plain Paste
with Butter."
APPLE
Any
light, tart
apples
PIE.
may be used
ings are always most satisfactory.

the apples, slicing each one as
it
plate or tin in which the pie
to be
slice until the plate is
evenly
is
full.
for pies, but
is
finished into the pie-
made, continuing
of
to
In this way there will
Turn the
and for one pie of ordinary size
sugar and half a tea-spoonful of cinna-
not be more apples peeled than can be used.

sliced apple into a dish,
add a cupful
Green-
Pare, quarter and core
PIES.
399
mon. Stir the apple with a spoon until each slice seems
have its share of sugar and spice. Wipe the pie dish
dry, dust it lightly with flour, line it with good plain or
puff paste, put in the apples, and add two table-spoonfuls
Cover the top as directed in " How to Shape
of water.
Puff Paste," and bake three-quarters of an hour in a
to
quick oven.
When
the
pie
thickly with pulverized sugar,
cold
is
and
sprinkle
the
top
serve.
AN APPLE TART.
Ten
apples.
i*.
One-half a lemon (juice and rind).
One
One
cupful of sugar.
Water.
Pare the apples, and from four of the largest and firmPlace
est extract the cores without breaking the apples.
these four in a small stew-pan with half the lemon-juice,

half the grated rind
and half the sugar; nearly cover them
with water, and boil slowly until nearly done, keeping the
Cut the remaining six apples into pieces,

and place them on the fire in a separate s.tew-pan with the
remainder of the lemon-juice, rind and sugar and a little
water.
Boil them slowly to a regular apple-sauce or
marmalade, add the butter, and rub the whole through a
colander.
Line the pie-plate wdth paste, fill the bottom
wuth the marmalade, and put in the whole apples, one in
each quarter of the pie, sinking them into the marmalade
and filling the cavities between them with the sauce.
apples whole.
Place two strips of crust half an inch wide across the

thus separating the four apples
oven.
This
tart is
and bake
in
very delicate served with cream.
pie.
quick
400
LEMON
To make one
take
pie,
One
PIE.
large lemon.
Two
eggs.
One
One
cupful of sugar.
large cupful of water.
Grate the rind from the lemo'n, and add

juice
to the sugar.
it and the
and add the water, and
Bake with an upper and under
Stir well,
the eggs, well beaten.
crust for forty-five minutes.
The
LEMON CUSTARD
following lilling
is
PIE.
two
sufficient for
pies.
Three eggs.
One large or two small lemons.

One and a-halt cupful of sugar.
One and
a-half cupful of milk,
jue table-spoonful of melted butter.
C^
Separate the yolks of the eggs from the whites

the sugar and
and add the

well together, and put
the yolks to a cream,
and then the milk.

'melted butter, and
Stir all
when everything
is
rub
v.'ater
in the
ready to put the
and the grated

added in this way, the acid will not break the
milk.
Bake three-quarters of an hour. Whip the whites
to a stiff froth, add a table-spoonful of sugar, spread this
mixture on top of the pies, when baked, return them to
These pies are
the oven, and brown the whites lightly.
filling in
rind.
to
the crust add the lemon-juice
If
be eaten cold.
PIES.
LEMON
The
one
PIE
401
WITH BREAD.
is a most reliable recipe and

Only one crust is used
following
pie.
make
will
One lemon.
One large pint
of bread-crumbs.
One-table-spoonful of melted butter.
One
cupful of sugar.
Two
eggs.
Cold water.
The bread should not be
hard, the crusts not being
Put the crumbs, which should

of a nutmeg, in a quart cup, measuring a
available for this filling.
be half the size
add the lemon-juice, half the grated rind, the

and the yolks of the eggs, well beaten and turn
into the cup sufficient water to make the whole measure
Stir êll, and let the mixture
just a pint and a-half.
stand in the cup while the plate is being lined with paste
then stir well again, mashing the brea' fine.
If the
bread does not seem entirely soft, do not add the filling
full
pint
sugar,
to the crust,
however,
but
will
let
it
êly
stand a few minutes longer;
be necessary.
the filling into the crust add the
bake about
thirty-five
whites of the eggs

sugar, spread
minutes
stiff,
this froth
in a
this,
Just before putting
melted butter
quick oven.
then
Beat the
add a small table-spoonful
of
on top of the pie when baked,
return the pie to the oven, and quickly
brown
it.
Serve
cold.
LEMON
This
26
is
PIE
WITH CORN-STARCH.
baked with one
cri^t.
To make one
pie,
allow
402
One lemon.
One and a-half table-spoonful
One cupful of water.
One egg (white only).
Sugar to
Wet
of corn-starch.
taste.
and place
and
stir into it the wet corn-starch, and
Add the butter, and
it thickens.
the corn-starch in a
little
the
of
water,
the rest of the water over the fire in a saucepan
when
a minute
boil
set
the latter boils
paste
after
mixture
the
aside to
and when the
Line a pie-plate with
cool.
has cooled
filling
add
to
it
lemon-juice, the grated rind, and sugar to sweeten.

the mixture well, turn
twenty minutes
in
into the crust,
it
very
the
Beat
and bake about
quick oven.
When
done,
spread over the top of the pie the beaten white of ^g^,
sweetened with a tea-spoonful of sugar and flavored with
a
little
lemon
Brown
extract.
the
meringue, and serve
the pie cold.
PUMPKIN
Cut the pumpkin
and seeds, pare the
Place the pumpkin
PIE.
remove the soft pulp

and cut them Into small pieces.
into long strips,

strips,
in
kettle
with a very
little
water,
and stew slowly, stirring up

frequently from the bottom and adding a little more
water, if the pumpkin seems in danger of becoming too
thick, but always remembering that the less water is used
cover
the
kettle
tightly,
the finer will be the quality of the^ pies.

least six
If
hours to stew a
the pumpkin seems
kettle
pumpkin
at all
on a hot part of
tl\^
until soft
It will
take at
enough
to use.
watery when done, set

stove,
and
stir
the
constantly
PIES.
uncovered
it
will
soon dry
403
sufficiently.
Lift the
pump-
kin from the kettle into a colander or a rather coarse

sieve,
and pulp
it
through.
It will
then be ready to use.
This part of the work should obviously be done the day

before the pies are to be made.
below
will
make
The
quantities given
three good, deep pies.
One quart of stewed pumpkin.

Three pints of milk.
Six eggs.

One and a-half table-spoonful of
One tea-spoonful of cinnamon.
One cupful of sugar.
Beat the eggs very
stir until
the mixture
ginger.
add them to the pumpkin, and

creamy then add the salt, sugar,
light,
is
cinnamon and gmger. Stir thoroughly, and when the

mass is well mixed add the milk, a little at a time.
Taste the mixture, and add more 'sugar and spice if
Line three
needed.
plates
be afraid
to
strength
its
it
all
the time
it
is
use the quantity of ginger given, for

is
reliable recipe
evaporated
and
will
in
the baking.
This
produce most delicious
SQUASH
The
among
divide the filling
pie-tins,
being poured into the

and bake half an hour in a quick oven. Do not
them, stirring
much
is
of
a very
pies.
PIE.
yellow, hard-shelled squash makes almost as good

pumpkin, and it is often obtainable when pumpnot.
Squash pie is made by the preceding recipe
pies as
kin
is
but the squash will stew sufficiently in an hour or even

a
little
less,
and care must be taken that
before being removed from the
firg.
it
is
very dry
404
CREAM
For one
PIE.
pie, use,
One
pint of milk.
Two
Two
even table-spoonfuls of corn-starch.

eggs.
of sugar.
salt.
One-half tea-spoonful of butter.

Vanilla to flavor.
and yolks of the eggs, beat the

them a little of the cold milk.
Separate the whites

yolks
light,
and add
Place the corn-starch
to
smooth.
add
in a tea-cup.
cold milk to thoroughly wet
the
just
starch,
enough of the
and stir until
Place the rest of the milk over the
fire
either in
a double boiler or in a saucepan set in another pan con-
Put the corn-starch mixture and
taining boiling water.
the egg mixture together, stir well,
and when the milk
add the mixture to it.

thickens, add the sugar, salt and
Stir
boiling
tially
tin
butter,
Remove from
or four minutes.
the
the
until
and cook three

and when par-
fire,
cold add sufficient vanilla to flavor.
Line a
quick oven.
puffing in
The
the
When
center.
and.
it
cool a
it
out upon a dinner plate
cream
little,
filling.
in a
very
holes pierced in the crust will prevent

the crust
should take ten minutes, remove

if
it
it
is
has been baked

;
then
fill
done, which
from the oven,

in
the crust
Beat the whites of the
let
tin, slip
with the
eggs to a
stifif
them a table-spoonful of sugar and a little

the flavoring, and spread them on top of the cream.
froth,
of
pie-
with paste, pierce the paste in three or four places
with a steel fork, and bake without any filling
it
is
liquid
add
to
PIES,
405
Sprinkle the top lightly with cocoanut and brown
oven.
The cocoanut may be
to the flavor of the
omitted, but
meringue.
PIE.
tea-cupful of water.

One-half tea-cupful of peach
juice.
Two
One
Two
in the
le
h
adds much
Serve cold.
CANNED PEACH MERINGUE

One
it
salt.
eggs.
Canned peaches.
Wet the corn-starch with a little of the water, beat the

yolks of the eggs lightly with the sugar, and add them to
the corn-starch.
and when
Place the rest of the water on the
fire,
which
will thicken at once.
Add the butter, salt, sugar and
peach juice, cook two minutes and remove from the fire.
Line a plate with paste, cover the bottom with a layer of
canned peaches, turn in the cooked mixture, and bake.
When
it
boils stir in the corn-starch mixture,
done, spread over the top of the pie the beaten
whites of the eggs sweetened with a tea-spoonful of sugar
and brown
lightly.
Fresh peaches
same way, water being substituted
CHOCOLATE
One
may be used
for the
peach
PIE.
coffee-cupful of milk.

Vanilla to flavor.
Two
table- spoonfuls of grated chocolate.
Three eggs.
salt.
in the
juice.
406
Beat the yolks of the eggs
light,
Heat
table-spoonfuls of the milk.
them two
and the
and sugar, and
and add
rest of the milk together, put in the salt
when
to
the chocolate
scalding hot add the yolks of the eggs.
mixture cook two minutes, remove
when
partly cooled,
add the
with crust, turn in the
filling,
it
Let the
from the
flavoring.
fire,
and bake twenty minutes
Beat the whites of the eggs very
a quick oven.
and
Line a pie-plate
in
light,
sweeten with a table-spoonful of sugar, and spread them

over the pie
then brown the egg slightly, and serve
cold.
CUSTARD
For one
PIE.
thick pie allow,
Two
eggs.

Milk.
salt.
One-quarter tea-spoonful of cinnamon.
One-eighth tea-spoonful of nutmeg.
Beat the whites and the yolks of the eggs well together.
and salt into the sugar, place the sugar and
Stir the spice
eggs
in a
sugar
if
make
quart cup, and add milk sufficient to
whole measure a pint and

needed.
ture well, pour
it
a-half.
Taste, and add
Line a plate with

and bake about
in,
a moderately hot oven.
crust, stir
forty-five
the
more
the mix-
minutes in
There should not be enough
heat to cause the custard to boil, for this will make it

appear watery and very uninviting; the oven should, in
fact,
be a
little
more moderate than
for
most
pies.
At
the end of the time insert the point of a knife in the cus-
P/ES.
tard,
done.
and
if
it
If the
comes out
spice
407
clear (not milky), the pie
well stirred into the sugar,
is
be distributed evenly through the milk and

cumulate
Do
in
will
it
is
will
not ac-
an unsightly manner on top of the custard.
not cut the pie until quite cold.
CHERRY
The common red
pies.
nearly
fill
them
large table-spoonfuls of
dredge lightly with

crust,
or morella cherries are the best for
Stone the cherries, line deep pie-plates with good
plain paste,
four
PIE.
flour.
\vith
the cherries, sprinkle
sugar over each
pie, and
Cover each pie with an upper
which should be rolled as thin as possible make

and press the edges lightly together
;
a vent in the center,
so the juices will not escape during the baking.
Serve
same day they are baked, else the underr

become heavy. Sprinkle powdered sugar over
the pies the

crust will
each pie just before sending to table.
COCOANUT CUSTARD
Two
eggs.
One
pint of milk.
PIE.

One
cupful of prepared cocoanut.
salt.
Beat the eggs and sugar together until light

the milk, nutmeg, cocoanut
and
salt.
dish with crust, pour the mixture
bake
thirty minutes.
The above
in,
then add
pie-
stirring well,
and
quantities
one thick pie or two rather thin ones.
Line a deep
will
make
THE PA TTERN COOJC-BOOIC,
408
HUCKLEBERRY
Select the pie-tins that are
evenly with
berries,
required.
Throw
carefully,
remove
Drain
off all the
Wipe
a towel.
be used, and
to
determine how
to
them
fill
many
be
will
the berries into a pan, look them over

the stems, and
all
wash the
berries.
water from them, but do not dry them

the pie-dishes clean, dust a
the bottom of each, line

fully the
PIE.
them with
in
flour in
paste, following care-
When
given.
directions previously
little
ready for
them once more, and sift flour over

each berry becomes a little white ball, but
the berries drain
them
until
taking care to leave no surplus flour in the bottom of the
pan containing the

sugar to each
berries.
latter into the pie-plates.
crust,
Allow a scanty cupful of
the fruit, and turn the

Cover each pie with an upper
pie, stir it well into
and press the edges well together, for much
richness of the berries will be lost
the top.
while
little
BLACKBERRY
Look
will
to counteract the excessive
juice these berries are capable of giving
tin
cold,,
with sugar
Flouring the berries in this way,
wet from the washing,
enough thickening
of the
the juice escapes
Bake an hour, and serve
in baking.
sifted over
still
if
make
just
amount
of
off.
PIE.
the berries carefully over, place them in the pie-
(which has previously been
fitted with
an under-crust),
add half a cupful of sugar and a table-spoonful of water,

and place a thick dusting of flour on the top. Cover
with an upper crust and bake an hour.
Currants
mixed with blackberries also make a delicious pie,
three
times
as
many
blackberries being used as cur-
PIES.
409
Sweeten with a cupful of sugar,
rants.
if
currants are
used.
RHUBARB
PIE (pIE-PLANT).
Peel or string the rhubarb by breaking a piece
off
each
stem end and stripping down the thin skin that will be
found clinging to the broken portion. Break the rhubarb
into small pieces,
tain
and measure
the quantity needed.
flour
them
and add a cupful of

Line a pie-dish, put in the rhubarb,
until they are quite white
sugar to each pie.
with the sugar well stirred into
and bake an hour.

dered sugar on top.
crust,
following will
cover with the upper-
it,
Serve cold, sprinkling pow-
DELICATE PUFF
The
in a pie-dish to ascer-
it
Place the pieces in a pan,
make two
PIE.
pies
Five eggs.
One
cupful of sugar.
Three-quarters of a cupful of butter.

Vanilla flavoring.
Separate the whites and the yolks of the eggs, beat the
yolks and sugar together until they form a cream, beat
the butter until
it
also
is
a creamy froth, and quickly mix
the butter in with the yolks
and sugar,
adding flavoring to
Have
taste.
stirring well
with paste, turn in the mixture, and bake.

rise
very
light.
When
and
pie-plates ready lined
they are done
The
pies will
have ready the
beaten whites of the eggs, add to them two table-spoon-
and a few drops of the flavoring, and spread

them over the top of the pies then return the pies to the
oven and brown delicately. This pie should be cut while
fuls of sugar
410
hot and distributed on the serving plates, but
be eaten
until cold.
Strange as
it
may seem,
it
it
is
not to
will fall
if
allowed to cool before being cut.
MINCE MEAT.
Two pounds
One pound
of lean beef.
of beef suet.
pounds of apples.
P'ive
Two pounds
Two pounds
of layer raisins.
of Sultana raisins.
One-half pound of candied lemon peel.
Two pounds
of currants.
Three-quarters pound of citron.
Two and a-half pounds

Two table-spoonfuls of
of sugar.
salt.
One-half ounce of cinnamon.

One-quarter ounce of mace.
One-quarter ounce of cloves.

One-quarter ounce of allspice.
Two
Two
Two
nutmegs, grated.
One
One
One
pint of sherry.
oranges, juice and rind.
lemons, juice and rind.

pint of brandy.
quart of cider.
Free the beef of fat and skin, cover it with boiling

water and simmer gently until tender. Let the meat cool
in the water in which it was boiled, and when perfectly
cold chop
and chop
it
fine,
it
but not to a powder.
fine;
pare,
core
and
Shred the suet

chop the apples
The apples should be of a fine flavor

Wash and stone the layer raisins wash and
rather coarsely.
and
tart.
pick over the Sultanas.
died lemon peel
Shred the citron and the can
wash the currants
well,
and grate the
PIES.
41
Mix
rind from the oranges and lemons.
all
the dry in-
gredients with the meat and suet, and add the juice and
lemons and oranges. Stir all well

mass in a stone jar, pour over it the
brandy, wine and cider, cover closely, and stand the jar
gratings from
the
together, pack the
in a cool place.
Mince meat made
The above
there
is
in
this
ingredients will
way
make
keep
will
all
winter.
a large quantity.
If
an objection to brandy, use a pint and a-half
more of cider instead. Mince meat improves with keeping, and it should be made at least a fortnight before it is
Bake the pies an hour. If the meat beto be used.
comes dry before it is all used, add more cider or wine.
INEXPENSIVE MINCE MEAT.
Four pounds of beef.
Three quarts of chopped apples.
One quart of stoned raisins.

One quart of English currants.
One quart of molasses
One pint of suet.
Three pints
of sugar.
One-half cupful of
salt.
One-half cupful of cinnamon.
One
table-spoonful of cloves.
Two
Two
tr,ble-spoonfuls of allspice.
table-spoonfuls of mace.
Three nutmegs, grated.

Three quarts of cider.
One-quarter pound of citron.
Boil
and chop the beef as
Mix together
all
with the hands.
add the
cider.
in
the preceding recipe.
the ingredients, except the cider, mixing
When
the
whole
is
thoroughly stirred
Let the mince meat stand over night;
412
in the
morning place
it
in a porcelain kettle, heat slowly
and simmer an hour. Then turn

it into a stone jar and set it in a cool, dry place.
If desired, wine and brandy may now be stirred in, or they may
be added when the pies are made but the meat will be
good without either. This mince meat will keep three
months in ordinary jars, even if there is no wine or
brandy used.
Mince pies are always better baked several days before
they are to be served.
Heat them, and serve.
to the
boiling point,
MOCK MINCE MEAT.

Six soda crackers, rolled
Two cupfuls
fine.
of cold water.
One cupful of molasses.

One cupful of brown sugar.
One cupful of sour cider.
One and one-half cupful of melted butter.
One cupful of raisins, seeded and chopped.
One cupful of raisins, unseeded.
One cupful of currants.
Two
eggs.
One
table-spoonful of cinnamon.
One-half table-spoonful of allspice
One
One
One
One
One
Mix
all
tea-spoonful of cloves.
tea-spoonful of
salt.
tea-spoonful of black pepper.

wine-glassful of brandy.
well
together, adding the
water, molasses, cider,
good mince meat for those who

too rich.
wetting last
brandy and eggs.
the
This makes a
find the ordinary variety
PUDDINGS.
"
The proof
of the
pudding
In arranging for a dinner
it is
Many housekeepers
dessert.
a luxur\', but
the light of
lies in
in
the eating."
wise to always plan for a
look upon this course in

that they surely
err.
The
majority of people, and more especially the young, should

eat plenty of food containing starch
the poor a simple dessert

is
is
provided, a greater quantity
must be eaten
and
of
to satisfy hunger.
meat
is
is light,
Even
for
meat and vegetables
When
very substantial one, a light dessert
but when the dinner
sugar.
an economy, for when none
and
is
the meal
is
most appropriate,
particularly in case cold
served, the dessert should be hearty
and served
hot.
Puddings made of milk and eggs,

rice, tapioca,
in
combination with
sago or corn-starch, are the cheapest and
most wholesome, and are highly appetizing to most

when nicely prepared and well cooked. In many
of the pudding recipes presented in the following pages,
tastes
the
number
specified.
of persons the given quantity will serve
that the dessert
is
tion of the dinner,
tion
is
These calculations are based on the premise
need be
not intended to form a large propor-
and hence that only a moderate poreach person at table. It would
allotted to
413
414
if housewives would discourage an undue ambition

on the part of the male members of the family when
and thus inaugurate a reform that
dessert is served
be well
is
greatly needed in
many households. A number of desmay be prepared the day before
serts are here given that
they are needed, and these

to the
will
be especially acceptable
busy housekeeper who has to prepare the Sunday
dessert on Saturday.
CHOCOLATE BLANC-MANGE.
The
following quantity
this dessert
is
is sufficient
for six persons, for
quite rich.
One quart of milk.

One table-spoonful
One table-spoonful
of vanilla.
of sugar.
Two-thirds cupful of chocolate (grated).

One-half box of gelatine.
One-half cupful of cold water.
Grate the chocolate,

latter in a
water.
stir
Cover
tightly
and
dislodge the chocolate as

milk.
Turn
and divide
it
into the milk,
double boiler, or in a pail set
it
the entire
boil
it
box
one hour,
rises
measured while
in the
water to melt, and set

for fifteen
to the surface of
very accurately in half.
minutes.
in
When
This
upon a
is
the
plate,
necessary,
cannot be properly
Place the gelatine in the
box.
it
it
hot
stirring often to
of gelatine out
as gelatine packs very solidly, and
and place the
in a kettle of
warm
place on the range
the milk and chocolate have
boiled an hour, add the dissolved gelatine and the sugar,
and cook five minutes longer, stirring two or three times.

Then remove the mixture from the fire, and Strain
PUDDINGS.
it
through a
this
An
oily
and when nearly
substance
will rise to
must be carefully skimmed
When
during the next hour.
pudding
set the
off
two or three times
the oil has ceased to rise,
a cool place over night
in
mer, set the dish
mold that
cold, add
the top, and
sieve into an earthern
fine wire
has been wet with cold water

the vanilla.
415
in the
When
ice-chest.
if
it
is
sum-
ready to server
turn the blanc-mange out on a small platter, and send to

table with a
MILK SAUCE.
One
pint of milk.
Two
One-half table-spoonful of vanilla.
Mix
the ingredients, stirring well to dissolve the sugar.
This pudding
is
maybe made
in the
served at night, but to insure
time, set
at
it
once on the
morning when dinner

being firm by dinner
its
Gelatine hardens quite
ice.
slowly, requiring six or eight hours to
become properly
firm.
GELATINE PUDDING.
The
quantity given below will
make enough
for five
persons.
One-half pint of cold water
One-haff pint of boiling water.
One
Two
Two
eggs (whites).
Place the gelatine

water,
and
after
it
small lemons.
in a
quart cup, pour over
has stood
five
it
the cold
minutes, add the boiling
water.
warm
Stir until the gelatine is dissolved, setting
place.
the gelatine
If
is
it
in a
undissolved, let
still
it
stand on the back of the range for ten minutes after add-
Remove from the range, add the

and when the mixture is lukewarm, add the juice
of the lemons
no pains need be taken to keep out the
If the mixture in the
seeds, for all has to be strained.
cup does not now measure a pint and a-half, add enough
cold water to bring it to that measurement then strain
ing the hot water.
sugar,
through a fine sieve into a large pitcher or earthernware

bowl.
Beat the whites of the eggs to a
them
stir
will
into
stiff
froth,
The
the gelatine, beating well.
and
pitcher
be found the most convenient receptacle in which to
beat the pudding.
Pour the whole
serving dish, and set

night.
The egg
into
in the ice-chest
it
will rise
and
settle
pretty glass
to
remain over
evenly upon the top of
the pudding.
Beat the yolks of the eggs a moment, add two tablespoonfuls of milk or wat^r to them, and set them in a
making the
cool place to be used the next day in
CUSTARD SAUCE.
One
pint of milk.
Two
Two
eggs (yolks).
One
One
Wet
it
the
salt.
tea-spoonful of vanilla.
beaten yolks.
little
Place the
of the milk,
rest
of
and add
to
the milk in a
double boiler to heat, and when scalding stir in the mixLet the whole boil only
ture of egg and corn-starch.
PUDDINGS.
about one minute after
Remove from
salt.
it
the
417
and add the sugar and

and when the sauce is cold
thickens,
fire,
put in the vanilla, and set on the ice until needed.

the eggs are large, the corn-starch will not be needed
yolks
three
may be used
If
;
or
for the custard, omitting the
In serving, pour a portion of
corn-starch in this case.
pudding as it is placed on each

it on top.
easily and quickly made, the pud-
the sauce around the
dessert plate, but do not pour
This dessert
ding
is
really not requiring
itself
fire
if
hot water
is
at
hand.
CHOCOLATE CORN-STARCH.
This pudding
is
to
be eaten cold, and the following
quantities will suffice for six persons.
One
One
pint of milk.
Two
Two
eggs (yolks).
One
salt.
Beat the yolks of the eggs, and add to them a

the milk
of the milk,
the rest of
when
little
of
then wet the corn-starch with a small quantity
and
the
stir
milk
the two mixtures together.
on
Place
the fire in a milk-boiler,
boiling, stir in the corn-starch, eggs, etc.
and
Let the
whole cook five minutes, add the salt, sugar and butter,
and remove from the fire pour the pudding into a pudding dish, and when partly cooled, add the flavoring, stir;
ring
it
in well.
27
THE FA 7 7'A RiV CO OK-B O OK.
4 8
1
FOR THE CHOCOLATE.

One-half cupful of grated chocolate.
Three table-spoonfuls of sugar.
One
table spoonful of vanilla.
Two
eggs (whites).
Place the milk and chocolate together in a small sauce-
pan
hot water, and cook until
set in another containing
the chocolate
minutes
smooth and thick
is
stirring
all
the
time.
generally
Add
about
the sugar,
live
remove
from the fire, stir until cooled and put in the vanilla.
Spread the chocolate mixture carefully, a spoonful at a
time, over the corn-starch in the
of the eggs
stiff,
or three drops of vanilla,

chocolate, and
brown
the
browned
meringue.
It
of
and two
delicately in the oven.
corn-starch, then
whites
of sugar
spread this icing on top of the
This pudding should be

first
Beat the whites
dish.
add one table-spoonful
the
in
three layers
the
eggs,
which
are
does not require sauce, and
a very dainty dessert by those
when
finished,
chocolate, and then the
who
called
will
the
be found
are fond of chocolate.
ORANGE PUDDING.
This pudding
is
to
be served cold without sauce, and
the following ingredients are sufficient for six persons.

Three oranges.
One-half a lemon
One
One
One
Two
(juice).
pint of milk.
cupful of sugar.
eggs.
salt.
PUDDINGS.
Peel the oranges, removing
and cut them
into pieces
ing
tough portion
out
oranges
the
419
the tough while skin
all
in a pudding-dish,
in
the
center.
Place
the
squeeze the lemon-juice over
them, add half a cupful of the sugar,
stir up,
whole stand while the rest of the pudding

pared.
half the size of a nutmeg, tak-
Beat the yolks of the eggs,
stir in
is
and
let
the
being pre-
two tea-spoon-
add the same quantity of milk to the

corn-starch, and beat these two mixtures together.
Heat
the rest of the milk in a milk-boiler, and when boiling,
add the eggs, corn-starch, etc. Cook five minutes, add
the salt and the rest of the sugar, remove from the fire,
and lay the mixture a spoonful at a time on top of the
of
fuls
oranges
milk,
in
the dish.
Beat the whites of the eggs
stiff,
them a table-spoonful of sugar, spread the icing

on top of the pudding, and brown it delicately in the
oven. This pudding should not be made over night, as
the oranges would in that time give off too much of their
add
to
juice.
BAKED LEMON PUDDING.

One
Two
pint of milk.
eggs.
One lemon
One cupful
(juice,
and
half the rind).
of bread-crumbs.
One-quarter cupful of butter.

Soak the bread-crumbs in the milk for half an hour.

the butter and sugar to a cream, add the beaten
yolks of the eggs, stir well, and put in the bread and
milk, the lemon-juice and half the grated rind.
Butter a
pudding-dish, turn in the mixture, and bake slowly for
Rub
THE FATTERiV COOK-BOOK.
420
twenty minutes.
stiff, add
them on top
Beat the whites
table-spoonful of sugar, spread
them one
baked
to
of the
pudding, and brown the surface delicately.
Serve cold
without sauce.
ESTELLA PUDDING.
The
following
is
sufficient
for
eight
persons,
being
served hot.
Three eggs.
Two and one-half table-spoonfuls
Two
of sugar.
Three-quarters cupful of sweet milk.
One
cupful of raisins.
Two tea-spoonfuls
of baking powder.
One-half teaspoonful of
salt.
Flour to thicken.
Rub
the butter and sugar to a cream, add the eggs,
and put in the milk and salt.

and chop them coarsely, cutting each
well beaten, stir thoroughly,
Seed the
raisins,
raisin
only about four pieces.
in
Scatter the
baking-
powder on top of the mixture, add a little flour, stirring it

in well, and then add enough more flour to make a rather
thick batter
lastly stir in the raisins.
Butter a
tin
basin
or a pudding-mold, turn in the pudding, set the vessel in

a steamer over a kettle of boiling hot water, and steam
forty-five minutes.
of milk,
sweetened
Serve with a sauce

to taste
made
and flavored with
of
one pint
vanilla.
'
TAPIOCA PUDDING.
This
is to
sons allow
be eaten hot without sauce.
For
five per-
PUDDINGS.
One
One
42
egg.
pint of milk.
One-half cupful of pearl tapioca.

One
salt.
One-quarter teaspoonful of cinnamon.
Wash
and soak it over night in enough

the morning add the milk, and
place the tapioca on the back of the range to soak one
then add the beaten
hour, but do not let the milk boil
and
Bake an hour
spice,
salt
butter.
the
sugar,
and
egg
the tapioca,
water to cover
In
it.
in a
moderate oven.
SIMPLE CORN-STARCH BLANC-MANGE.
This
is
an especially wholesome dessert for
To make enough
dren.
One
pint of milk.
Wet
little chil-
for five persons, allow
salt.
One
Two
Two
the corn-starch in half a cupful of the milk
heat the rest of the milk in a milk-boiler, and
when
then
it is
add the ccrn-starch. Cook eight or ten minutes,

and then put in the salt, and sugar. Remove from the
Turn the
fiite, and when partly cooled, add the vanilla.
mixture into a pudding-dish, that has been previously wet
When
with cold water, and set it away in a cold place.
cold and firm, turn it out of the dish, and serve with it a
boiling,
cream sauce or
422
CHOCOLATE SAUCE.
Two
tea-spoonfuls of vanilla.
and chocolate together until they form a

them add the sugar, and lastly the vanilla
when the whole has cooled. This pudding is also delicious served alone with strawberries and sugar.
Boil the milk
smooth
paste,
COCOANUT PUDDING.
quantity given below will serve five persons.
The
pudding
is
The
eaten hot, without sauce

One-half cupful of cocoanut.
One-half cupful of bread-crumbs.
One
One
One
pint of milk.
egg.
Two
salt.
Soak the bread and cocoanut m the milk for three

then mash the bread fine, and add the sugar, salt
and melted butter. Beat the white and yolks of the egg
separately, and add first the yolk and then the white,
hours
stirring
viêll.
Bake
half an hour.
BOILED RICE PUDDING.

This
For
five
IS
very creamy pudding and
persons allow as follows
One and
is
served cold.
one-half tea-cupfuls of boiled
Two-thirds of a tea-cupful of
raisins.
rice.
PUDDINGS.
Two
423
eggs.
One
pint of milk.
salt.
One-eighth tea-spoonful of cinnamon.
Separate the whites and yolks of the eggs, add to the

yolks two table-spoonfuls of the milk, and place the rest
milk on the
the
of
stone
the
raisins
desired,) put
and tender
five
them
in
usually
salt,
may be
unseeded if
the milk, and cook them until soft
they
fifteen
stir in
sugar and spice.
three minutes,
the rice, cook
the yolks of the eggs
Stir
remove from the
left
Add
minutes.
minutes longer, and then
and the
Wash and
a double boiler.
in
fire
(or
fire,
well, cook two or

and pour the pud-
ding into the serving dish.

add to them one table-spoonful of sugar, spread the
froth on top of the pudding, and brown delicately in the
light,
oven.
BAKED APPLE PUDDING.

This
quantity
is
served
will
should be quite
cold
provide
without sauce.
for
six
The following
The apples
persons.
tart.
Six good-sized apples.
Two
eggs.
One
pint of milk.
Twelve tea-spoonfuls of sugar.

One and one-half tea-spoonfuls
One and one-half tea-spoonfuls
One
of cinnamon.
of butter.
salt.
Pare the apples, carefully extract the cores from the
424
stem-end, and place in each cavity thus
made two
tea-
spoonfuls of sugar, a quarter of a tea-spoonful of cinnamon and the same of butter, putting the butter on the
Set the apples in a baking-dish, add the water, and
top.
bake
Do
until tender.
as that
would
not bake them until they break,
spoil the
attractiveness of
the.
pudding.
While the apples are baking, prepare the rest of the pudSeparate the whites and yolks of the eggs, add to
ding.
the yolks a table-spoonful of the cold milk, place the rest
the milk on the fire in a double-boiler,
of
boils,
add
Cook only
the yolks.
and when
it
a minute after the milk
add the salt, and sugar to taste. Remove

and when nearly cold, add the vanilla. As
boils again, then
from the
fire,
soon as the apples are done, pour this custard around

Should there seem to be an excess of juice from
baking the apples, drain off nearly all of it before adding
them.
the custard.
too
thin.
If left
Beat
in the
the
dish
whites of
it
will
make
the eggs
the custard
stiff,
add one
table-spoonful of sugar, place a table-spoonful of the white
on top
of
each apple, return to the oven, and brown
lightly.
BAKED INDIAN PUDDING

One
One
cupful of Indian meal.
cupful of molasses.
One-half cupful of raisins.

One
One
salt.
quart of milk.
egg.
One-half tea-spoonful of cinnamon.
One-half tea-spoonful of ginger.
Place the milk in a double-boiler, and when scalding

hot,
add the meal,
stirring constantly until there are
no
PUDDINGS.
425
Cook twenty
minutes, and turn into a puddingadd the rest of the ingredients, except the ^gg.
Stir well, and when cooled, add the beaten ^gg.
Bake
an hour in a rather slow oven, and serve hot.
lumps.
dish; then
SUET PUDDING.
The
for
following recipe
ten persons
makes
pudding large enough
one-half will usually be sufficient
one dessert.
The
when warmed
again.
portion
for
over will be equally good
left
should be steamed for warming
It
over.
One
One
One
One
cupful of chopped suet.

cupful of raisins.
cupful of molasses.
cupful of milk (preferably sour).
Three cupf uls of
One
One
One
One
sifted flour.
tea-spoonful of
salt.
One-half a nutmeg (grated).
Chop
Warm
suet fine, and add to
the
the molasses, add to
ter is dissolved, turn
it
it
the soda,
the spice and
and when the
salt.
lat-
the molasses over the dry mixture,
and put in the milk. Add the flour slowly as

be needed for flour varies so much that it
it
is always difficult to apportion it in
any recipe.
The
pudding should not be too thick when the track of the
mixing spoon, when turned quickly round in the batter,
stir
quickly,
may
not
all
disappears slowly, the batter

Butter a
in,
tin
set the
is
generally thick enough.
basin or a pudding-mold, pour the pudding
whole
in
a steamer, over a kettle of boiling
THE PA TVER AT COOK-BOOK.
426
water,
and steam
for three hours.
SNOW
One
One
One
SAUCE.
small cupful of sugar.

egg.
Rub
Serve with the foUow-
of hot water.
the butter and sugar to a cream, add the yolk of
the Q^^^ and stir well.

Set the bowl containing the sauce
over the mouth of the tea-kettle, or stand it in a basin
add one table-spoonful of the hot water, stir

add another portion of the hot water, and finally
of hot water
well,
the
third
-elapse
table-spoonful,
allowing
between these additions.
about a minute
If the
sugar
is
to
not by this
time entirely dissolved, leave the bowl in the steam of the

kettle
syrup.
or in the basin until the
Then remove
it
from the
sauce
fire,
is
like a
and pour it
golden
into the
sauce boat.
Beat the white of the &gg stiff, lay it on top

The white should be stirred in
after the sauce is placed upon the table.
This recipe is
ofthe sauce, and serve.

infallible.
LEMON PUDDING.
This pudding
ily
is
eaten cold, without sauce.
For a fam-
of six allow
One
cupful of sugar.
Two
Two
table-spoonfuls
One
One
eggs.
of-
corn-starch.
pint of milk.
Two lemons
(juice of both,
and rind
of one).
PUDDINGS.
Wet
rest of the
milk on the
lire
little
427
of the
miik, place the
milk boiler, and when
in a
it
add the corn-starch. After this has boiled five minutes, add the butter, remove the corn-starch from the fire,
and set it away to cool. Beat the yolks of the eggs light,
stir in the sugar, mix very thoroughly, and add the lemonjuice and the grated rind.
Beat this mixture to a stiff
cream, and gradually stir it into the corn-starch, which
boils,
should be quite cool by this
time.
Stir well,
and when
perfectly well mixed, pour the pudding into a buttered
pudding-dish, and bake slowly for half an hour.
Beat the
them one lable-spoonful of

sugar, spread them on top of the pudding, and brown
whites of the eggs
stiff,
add
to
nicely.
PUDDING WITH LEMON.
JÎCE
One
One
Two
Two
pint of
cooked
rice.
pint of milk.
tea-spoonfuls of corn-starch.
Wet
salt.
One
Two
eggs (whites).
milk,
of the
the corn-starch in a table-spoonful
and the rest of the milk together in a

then add the
double-boiler, and boil them ten minutes
corn-starch, cook five minutes more, and stir in the rest of
place
the
rice
the ingredients, adding only half the sugar
whole into a pudding-dish.

stiif,
add
the
egg on top
with a
of
other
the
half
then turn the

of
the
sugar,
pudding, and brown
spread
nicely.
the
Serve
428
LEMON
Beat
creamy
eggs (yolks).
cupful of sugar.
One
large lemon, (juice
yolks
the
;
rind, stir
in
Two
One
well,
SATTCE.
and
add
half the grated rind).
the
sugar,
and
stir
until
then add the juice of the lemon and the grated

thoroughly, and serve.
Oranges may be used
place of the lemons, and one orange with half a lemon
will
also
make
This forms a
pudding being very white
a pleasing combination.
particularly pretty dessert, the
and the sauce a golden yellow.
CREAM TAPIOCA PUDDING.
The
sons.
following recipe will
The pudding
is
make enough
for seven per-
a most satisfactory one and
is
to
be eaten cold without sauce.

Three table-spoonfuls of pearl tapioca.
Three table-spoonfuls of prepared cocoanut.
One
One
tea-spoonful of
salt.
quart of milk.
Four eggs.
One
cupful of sugar.
Soak the tapioca over night in enough water or milk to

it.
In the morning place it in a milk boiler with
the quart of milk, and boil it half an hour.
Beat the
yolks of the eggs, the sugar and the cocoanut well
together, add this mixture to the milk, and boil ten minutes longer then put in the salt, and pour the whole into
a pudding-dish.
Beat the whites of the eggs stiff, add to
them a table-spoonful of sugar, spread them on top of the
cover
PUDDINGS.
429
pudding, sprinkle a thin layer of cocoanut over the top
and brown delicately
of the egg,
in the oven.
BAKED BATTER PUDDING.

One pint of flour
One quart of milk.
Four eggs.
One
Stir
tea-spoonful of
the
flour into
the
milk,
salt.
beat
smooth, add the beaten eggs and the

ding-dish, pour in
well,
salt.
and
when
Butter a pud-
the batter, bake one hour in a rather
hot oven, and serve immediately with
HARD SAUCE.
One
cupful of powdered sugar.
Flavoring to
suit.
Beat the butter to a cream, and gradually add the

The flavoring may be of any preferred variety.
sugar.
If
ing
wine
it
is
in
chosen, use
gradually.
three table-spoonfuls of
If
lemon
preferred add a scanty tea-spoonful
or
;
vanilla
it,
beat-
extract
is
or the rind and juice
lemon may be used. As soon as the sauce is

heap it lightly and roughly on the dish in which
it is to be served, and set it in the ice chest until needed.
The pudding is sometimes spread with" butter by each
person at table individually and eaten with lemon-juice
of a fresh
finished
and sugar instead
of a sauce.
CAKE CREAM PUDDING.

Three eggs.
One
cupful of sugar.
THE FA TTEKN COOK-BOOK.
430
One and
Two
one-half cupfuls of flour
table-spoonfuls of water
One-half tea-spoonful of baking-powder.

Stir
the baking-powder into the flour
then beat the
add to them first the water and sugar and then

the flour, and bake on two buttered pie-tins.
When the
cakes are done split each with a fork, and place inside it
eggs
light,
the following cream.
CREAM.
One
One
pint of sweet milk.
salt.

Three-quarters cupful of sugar.
Two
Wet
ter
table-spoonfuls of corn-starch
to the
milk boiler to heat

corn-starch.
little
rest of the milk,
Cook
of the milk,
and place the
and when the milk
five
add the
but-
in
the
boils, stir in
the
latter
minutes, stirring frequently
then
add the sugar and salt, and as soon as these are dissolved
remove the cream from the fire. When nearly cold add
the flavoring, and use.
This dessert is delicious served
with strawberries.
BLACKBERRY PUDDING.
One
One
One
One
Warm
flour first
pint of molasses.
dessert-spoonful of soda.
quart of
flour.
quart of blackberries.
the molasses, dissolve the soda in
and then the
berries.
Butter a
it,
and add the
tin
basin or a
Pi DDINGS.
pudding-mould, pour ihe pudding
43
in, set
it
steamer
in a
over a kettle of boiling water, and steam one hour.
This pudding
with hard sauce.
convenient,
but
much
is
it
may be baked,
more
Serve
if
satisfactory
more
when
steamed as above.
SIMPLE FRUIT PUDDING.
Stew currants or any
of the
small fruits or berries,
either fresh or dried, with sugar to season.
bread into thin

a
layer
of
slices,
bread
in
and remove the crusts

a
pudding-dish,
thickly with the stewed fruit,
and
fruit,
and so continue
used, leaving
Lay a
an
then place
cover
add another layer
until
all
the
latter
rather
it
bread
of
has been
extra thick layer of fruit on the top.
and when the
plate on top of the pudding,
cool, set the
Cut bakers'
;
whole upon the
ice.
fruit is
Serve thoroughly cold
with cream and sugar.
APPLE SNOW.
Six large apples.
Two
tea-cupfuls of sugar.
One and a-half lemon

One pint of milk.
salt.
(juice of both
and rind of one).
Four eggs.
Separate the whites from the yolks of the eggs, beat the
yolks well, and add to them three table-spoonfuls of the
milk.
Place the rest of the milk on the
boiler,
and when
fire in
a double-
add the beaten yolks.
Let it
add a tea-cupful of the sugar and the
remove from the fire, and when cooled, pour the
it
boils,
boil about a minute,

salt,
custard into a glass serving-dish.
Bake
the apples quite
432
whole
in a
covered dish, adding a
burning.
When
straw, take
them out
little
water to prevent
tender enough to be pierced

of the
with
oven, remove the skins, and
scrape out the pulp, being careful to avoid any pieces of
Mix
the cores.
into this pulp the remaining sugar, the
lemon-juice and the grated rind of one lemon.
whites of the eggs to a
Beat the
and add the cold pulp

the .whole is white and fine.
stiff froth,
very gradually, beating until
snow upon the custard,

and serve when thoroughly cold.
set in a very cold place,
Pile this
CURATE PUDDING.
{Hot.)
Three eggs.
Two
One
cupful of flour.
Two-thirds cupful of butter.

Warm
ually
it to a cream
then gradand sugar, and beat well until the
Beat the eggs very light, and
smooth.
the butter, and beat
add the
flour
whole is perfectly
add them and the
vanilla, stirring all well.
Butter small
them a little more than half full of the

mixture, and bake in a brisk oven for about half an hour.
When done, turn the puddings out upon the serving-dish,
and pour around them the following sauce.
cups or
tins,
fill
WINE SAUCE, NO.
I.
One and one-half table-spoonful

of butter.
salt.
Two
table-spoonfuls of sherry wine.
Hot
water.
PUDDINGS.
Pour boiling water
into a small earthenware bowl, let
stand one minute, pour

hot bowl
this
it
out,
warm
will
433
and place the butter
in
it
the
Beat
the butter sufficiently.
the butter until soft, add the flour,
creamy paste
a smooth,
ing
water, stirring
and beat again until

formed. Gradually add boil-
is
time, until the whole
the
all
is
the
Pour the mixture into a stewpan, stir well, and cook three minutes, adding a little
more water if the sauce is too thick. When done, add
the salt, sugar and wine, and serve.
Taste the sauce
before serving, and add more sugar, wine or butter if not
thickness of rich cream.
sufficiently well seasoned.
FARINA PUDDING.
One
quart of milk.
Three eggs.
One lemon (half the juice and
One
One
One
One
all
the rind).
cupful of sugar.
of farina.
tea-spoonful of
salt.
Heat the milk

add the
ing
When
of
it
in
and
from the
it
when
farina,
a double-boiler, and
boil half an hour.
fire,
put
in
when
boiling,
Just before remov-
the butter, stir
it
well,
and
has melted, turn the mixture into a pudding-dish.
cooled, add the sugar and vanilla, the grated rind
the lemon, the juice and the nutmeg.
Separate the
yolks and whites of the eggs, beat them thoroughly, and
add first the yolks, stirring them well into the pudding,
and then the beaten whites, stirring them in only enough
28
434
to
mix them
Bake
well.
tlie
pudding
half an
hour
in
Serve with the wine sauce of the preceding
quick oven.
recipe or with the following.
WINE SAUCE, NO.
2.
One
cupful of butter.
Two
cupfuls of powdered sugar.
Eight table-spoonfuls of sherry wine.

A grating of nutmeg.
Beat the butter until creamy, and gradually add the
when all the sugar has been

all the time
add the wine by spoonfuls, still stirring. Beat the
mixture until it becomes a smooth, light froth, set the bowl
Fill
in a basin of hot water, and stir for two minutes.
the sauce-boat with boiling water to heat it, and when the
sauce has cooked sufficiently, empty the boat, pour in the
sauce, grate a bit of nutmeg on the top, and serve hot.
sugar, stirring
used,
GRAHAM PUDDING.
One
One
One
One
One
One
One
Warm
cupful of
Graham
flour.
cupful of molasses.
cupful of sweet milk.

egg.
cupful of raisins.
the molasses, add the soda to
two kinds of flour well sifted
it,
together
and
add the milk, then the egg well beaten, and

stoned raisins.
in a
Place the mixture
pudding-mould,
set
it
in
in a
stir in the
then gradually
lastly the
buttered basin or
a steamer over a kettle of
hot water, and steam two hours.
Serve with the following
PUDDINGS,
435
EGG SAUCE.
One
Two
eggs.
Flavoring.
Beat the butter to a cream, gradually add the sugar,

stir in the beaten eggs, and any
beating well, and lastly

desired flavoring.
STRAWBERRY PUFF PUDDING.

This pudding
is
For
six
persons
and add milk,
stirring
be served hot.
to
allow
One pint
of flour.
Two
One
One
tea-spoonful of
salt.
quart of strawberries.
Sweet milk.
Sugar.
Stir the
all
powder
into
the
flour,
the time until a rather thick batter
ready six
fuls of
formed.
well greased tea-cups, the hulled
and a cupful
cup, then
is
of sugar.
Have
strawberries
Put a spoonful of the batter in a

berries, next two tea-spoon-
a thick layer of
sugar upon the berries and finally another thin

Repeat this until all the batter has
layer of the batter.
been used when the cups should not be more than twoSet them in a steamer over a kettle of boiling
thirds full.
There should be no
water, and steam half an hour.
delay in serving as
verv quickly.
soon
Serve with a
as,
done,
for
the puffs
fall
436
STRAWBERRY SAUCE.
Two eggs.
One
One
One
Rub
and
cupful of strawberries.
cupful of sugar.
and sugar
the butter
well beaten,
cupful of boiling milk.
stir
in
to
a cream,
add the eggs,
Set the bowl con-
the berries.
taining the sauce in a basin of hot water, gradually add
the hot milk, cook two minutes, and send to table.

berries
may be used
Other
as the strawberries are in this case.
PUDDING OF STALE CAKE.

Chocolate layer-cake
way, but any other kind
is
the best variety to use
will do.
Two
eggs (yolks).
One
pint of milk.
Make
Two
s.oft
in
this
custard of
salt.
Beat the yolks with a

rest of the milk,
little
and when
it
of the cold milk

boils,
add the
heat the
'
^'-
.c i.ium
two minutes, add the salt and sugar, and
Break the cake into pieces, which for this
fire.
the
quantity of custard should measure not
more than
Place the cake
in a
pudding-dish, pour over
it
a pint.
the custard,
and bake twenty minutes. Beat the whites of the eggs

stiff, add one table-spoonful of sugar, spread the egg over
Serve cold.
the top, and brown delicately in the oven.
QUEEN OF PUDDINGS.
This
may be
ties will
eaten hot or cold.
answer
for eight persons.
The
following quanti-
PUDDINGS.
Two
One
437
quart of milk.
Four eggs.

One-half cupful of
One
Soak the crumbs
salt.
jelly.
cupful of sugar.
in
milk for half an hour.
the
Beat
the yolks and sugar together until light, add them to the
crumbs and milk,
stir well,
and put
the lemon.
in
Pour
the whole into a pudding-dish, and bake half an hour.
Whip
the whites of the eggs
table-spoonfuls
place on top of
and
If
stiff,
when
and add to them three

the pudding is done,
a layer of the egg, then a layer of jelly
it
lastly the rest of
color.
will
sugar
of
a sauce
is
brown
the egg, and
to
preferred, the simple
delicate
cream sauce
be most suitable.
APPLE ROLY-POLY.
One
One
One
,,
pint of flour.
tea-spoonful of
salt,
milk.
One
One
Two
tea-spoonfuls of cinnamon.
table-spoonful of lard or butter.
Apples.
Sift
the flour,
baking-powder and
rub the lard into them, and when
add
sufficient
sweet milk to
salt
all is
make
well
a soft dough.
the dough out upon the moulding-board, mould

sifting flour
and
roll
it
under
it
together,
thoroughly mixed,
it
Turn
smooth,
to prevent its sticking to the board,
into a sheet a-quarter of an inch thick.
Spread

438
thickly with
this
jelly cake, press the
the
body
apples, and
sliced
sift
over them the
Roll the dough up the same as
sugar and cinnamon.
overlapping parts of dough well to
of the pudding
and also press the ends well to

Place the pudding on a
prevent the escape of the juices.

plate, set the plate in a
steamer over a kettle of hot water,
and steam an hour and

No. I.
Serve with wine sauce,
a-half.
BAKED APPLE PUDDING.

for this is made the same as the preceding.
enough apples to nearly fill the pudding-dish, seasoning them with sugar and cinnamon. After the dough
is smoothed on the board roll it just the size of the top
of the dish, lay it on top of the apples, and bake one
hour.
Serve with cream sauce, or with wine sauce. No. 2.
The dough
Slice
bird's-nest pudding.
This dessert
is
to
be eaten
hot.
To make enough
for
seven persons take

Six medium-sized apples.
One
cupful of sugar.

Flour.
One
One
One
One
Peel
egg.
and core the apples, and cut them into eighths.
Place them in a pudding-dish with half the sugar, the cin-
namon and
the water, and bake
them
until nearly
done
PUDDINGS.
generally about twenty
minutes.
439
While the apples are
cooking, rub the butter and the rest of the sugar together,
add the beaten ^^g^ stir well, and add the milk. Sift the
baking-powder and half a tea-cupful of flour together, and
add them to the mixture, stirring in more flour until a
rather thick batter
is
formed.
der, but not quite done,

stir
of
When
the apples are ten-
remove the dish from the oven,
the apples well, carefully turn the batter over the top
them, return the dish to the oven, and bake twenty
minutes.
Serve with cream sauce.
CHOCOLATE PUDDING.
One
Ten
quart of milk.
table-spoonfuls of grated bread.
One
One
of grated chocolate.
cupful of sugar.
Four
salt.
eggs.
and when it is boiling, stir in the bread,

and butter. Boil three minutes,
remove from the fire, and turn the pudding into a pudding dish.
Reserve the whites of two of the eggs, beat
the other two whites and the four yolks well together,
and add them to the pudding, stirring them in well
then bake half an hour. Beat the two whites stiff,
add a table-spoonful of sugar, spread the ^gg on top of
the pudding, and brown delicately in the oven.
This is
Heat the
milk,
sugar, chocolate, salt
eaten cold without sauce.
ENGLISH PLUM PUDDING.

This recipe was awarded the two-guinea prize lately
440
offered by the
Queen,
competitors.
The
which there were
for
make
following will
five
hundred
a pudding weigh-
ing six pounds.
One pound
One pound
of raisins.
of sue.\
Three-quarters pound of stale bread-crumbs.
One-quarter pound of brown sugar.
One lemon
(rind only).
One-half pound orange peel (candied).
One-quarter pound of
One pound
flour.
of currants.
One-half of a nutmeg grated.
Five eggs.
One-half pint of brandy.
Chop
the suet fine, mince the orange peel, clean,
wash
and mix all the
Beat thc^- --oro-s, add to them
dry ingredients together.
the brandy; pour this liquid over -.... i^^ mixture, and
mix thoroughly. Pack the pudding into well greased
pudding-moulds, and boil six hours as soon as made, and
six hours when wanted for use.
(For boiling pudding,
see page 456.) Serve with
and dry the currants, stone the
BRANDY
raisins,
SAUCE.
F'our table-spoonfuls of butter.
Two
eggs (whites only).
One
Rub
of brandy.
of boiling water.
the butter to a cream, gradually add the sugar,
and beat
until
at a time,
light.
Then add
the while.
When
white and
beating
all
the whites one
ready to serve.
PUDDINGS.
add the brandy and boiling water,
441
set the
bowl containing
the sauce in a basin of hot water over the

light
and creamy, and
fire, stir
until
serve.
BREAD PUDDING.
This pudding
is
served hot
and the following propor-
tions are sufficient for seven persons.
One
One
pint of stale bread.
quart of milk.
Two
One
of sugar.
eggs.
tea-spoonful of
salt.
Place the bread in the milk, and after
two hours, mash
has soaked
it
light, and
add to them the sugar and salt. When well mixed, stir
this into the brt^.K and milk, pour the whole into an
earthenwar^
..
very
fine.
Beat the eggs
^ dish, and bake three-quarters of an

Serve with
..
hour in a rather slow oven.
VANILLA SAUCE.
Two
eggs (whites and one yolk).
One-half cupful of granulated sugar.
One
of milk.
Separate the yolks from the whites, beat the latter to a

stiff froth,
and add the sugar,
Beat one of the yolks

milk,
add the
boat.
Heap
just before
The
vanilla,
well,
stirring
stir
it
in
it
vigorously.
thoroughly into the
and place the mixture
in the
the beaten whites on top, and stir
serving and after the sauce
other yolk
is
is
not required in the sauce.
sauce-,
them
on the
in
table.
442
CHERRY PUDDING.
This
is
family of
a large recipe, two-thirds being sufficient for a

six.
Three eggs.
Two
quarts of cherries.
One
tea-spoonful of
Two
salt.
One and one-half pint

One pint of flour.
One pint of milk.
of stale bread-crumbs.
sugar.
One-quarter of a nutmeg.
Soak the bread
in
the
milk for one hour.
Mix
the
and nutmeg together,

Mash the bread in the milk,
sifting all through a sieve.
stir into it the flour mixture, mix well, add the eggs, well
beaten, and lastly put in the cherries, which may be
stoned or not, as preferred. This pudding may be
steamed or boiled. If to be steamed, butter the pudding-
sugar, salt, baking-powder, flour
tin
thoroughly, turn into
it
the mixture, allowing space
pudding to increase one-third
and steam
pudding
bag in boiling water, spread it out, dredge it well on the
inside with flour, pour in the mixture, and tie it up
Have a tin plate at the bottom of a kettle that
securely.
Place the pudding in this
is half full of boiling water.
kettle, and boil it constantly for four hours, replenishing
When
the water as needed from the boiling tea-kettle.
done, lift the pudding out, plunge it into cold water,
remove it immediately and turn it out upon a platter.
Serve with a sauce made the same as strawberry sauce
for the
two hours and
a-half.
If
in
size,
to be boiled, dip the
PUDDINGS.
(see
443
page 436), substituting for the berries one cupful of
cherries that have been slightly stewed.
APPLE TAPIOCA PUDDING.

Three-quarter cupful of pearl tapioca.
One quart of
One lemon.
water.
Seven apples.
Fourteen tea-spoonfuls
salt.
of sugar.
Soak the tapioca over night
in the water
or if the fine
used three hours of soaking will suffice. One
hour before dinner time, place the water and tapioca
tapioca
in a
is
double
boiler,
parent, usually
and
until the
boil
about thirty minutes.
tapioca
Stir
it
is
trans-
often,
and
add the salt just before taking the tapioca from the fire.
Pare and core the apples, place in the cavity made by
each core two tea-spoonfuls of sugar, and divide the
juice of the lemon among the seven apples.
Place a
little dot of butter on top of each apple, arrange the apples
in a
until
baking-dish, pour
they
are
soft,
the
tapioca over them, and bake
usually
thirty
or
forty
Serve hot with cream and sugar.
BLACK PUDDING.
One
One
cupful of molasses.
cupful of
Two and
One
One
warm
water.
one-half cupfuls of flour.
cupful of raisins.
scanty tea-spoonful of soda.
One-half scant tea-spoonful of
One
egg.
salt.
minutes.
^^^ ^^ TTERN COOK-BOOK.
444
Place the water and molasses together, add the soda,
and
stir all well to
after
in a
the salt
and
stirring vigorously
Stone the raisins, chop them rather
each addition.
coarse and add them
mould
Add
dissolve the latter.
and then the egg well beaten,
flour
Butter a pudding
the last thing.
or a basin, turn the
mixture into
it,
set the basin
steamer over a kettle of boiling water, and steam two

Serve with the following
hours.
SUGAR SAUCE.
One
cupful of white sugar.
Two
eggs.
Vanilla to flavor.
Rub
froth_y
the butter and sugar together until they form a
Separate the whites and yolks of the eggs,
cream.
them well into

and then add the beaten whites,
which have been whipped to a stiff froth. Beat all well
together, add the flavoring, and the sauce is then ready to
add
first
the yolks, well beaten, and stir
the butter and sugar
use.
FANCY PUDDING.
One
pint of milk.
Three eggs (whifes).

of corji-starch.
of sugar.
Dissolve the corn-starch in a

place the rest of the milk on the
and when
it
is
scalding,
latter boil three minutes,
salt.
little
of the cold milk,
fire
in a double-boiler,
add the corn-starch. Let the

and add the sugar and salt and
PUDDINGS.
then the whites of eggs beaten to a
445
stilf froth.
Cook
but
moment, remove the mixture from the fire, pour it into a

pudding-mould that has been wet in cold water, and set
it away to cool.
Make the following
a
FANCY SAUCE.
One
pint of milk.
Three eggs
(yolks).
Vattilla to flavor.
One-third cupful of sugar.
One
One-third tea-spoonful of
Beat the yolks until

spoonfuls of the milk.
the corn-starch,
and
light,
Add
the
and when the
salt.
stir into them two table

same quantity of milk to
latter is well dissolved stir
the two mixtures vigorously together.

the milk on the
fire
scalding, turn into
it
in a
Place the rest of
double-boiler,
and when
it
is
the mixture of ^gg and corn-starch.
Let the whole boil two minutes, add the
salt and the

remove from the fire, and when the sauce is cold,
add the flavoring. Turn the puddfng out upon a platter,
pour the sauce about it, and serve.
sugar,
COTTAGE PUDDING.
One
cupful of milk.
Two
eggs.
One
One
cupful of sugar.
Three tea-spoonfuls of baking-powder.

Flour to thicken, about one pint.
Rub
the butter and sugar to a cream, and
well beaten,
and then the
milk, stirring
add the ^gg^
all well.
Sift the
446
baking-powder over the top, and before

over
to
it
make
Stir well,
little flour.
a rather thick batter
stirring
buttered dish, and bake thirty minutes.
milk sauce.
it
in, sift
adding enough more flour

then pour the batter into a
Serve hot with
(See page 415.)
CHOCOLATE CUSTARD PUDDING.

One and
one-half pint of milk.
Two table-spoonfuls
Two eggs.
of sugar.
of corn-starch.
Two
and dissolve
it
salt.
in
two table-spoonfuls
of the
milk
place the yolks of the v^ggs also in two
table-spoonfuls of the milk, and beat them thin v/ith a

fork
then place
rest of the milk

it
in the
boils, turn
two mixtures together.
the
on the
boil five
minutes or
solved.
Remove
fire in
grated chocolate,
the liquid from the
when
stir well,
and
when
let
it
until the chocolate is perfectly dis-
through a fine wire strainer

or boiler, and
Put the
it
and
fire,
then return
it
boils again, stir into
it
strain
it
to the kettle
the mixture
and egg. Add the salt and sugar, stir

often and let the whole cook six or eight minutes.
Turn
the pudding into a pudding-dish, and add the vanilla.
Beat the whites of the eggs stiff, add one large table-
of
corn-starch
spoonful of sugar, lay the froth on top of the pudding,
and brown
for
sauce.
The above quantity is enough

The pudding is eaten cold, without
delicately.
six persons.
PUDDINGS.
447
MINUTE PUDDING.
One
One
One
One
Two
quart of milk.
pint of flour.
tea-spoonful of
salt.
eggs.
Beat the eggs well, and add the flour and enough of
make all smooth. Place the rest of the milk
the milk to
on the
in the
fire in
a double-boiler, and when scalding hot,
Cook
mixture of flour and egg.
the salt
and
and serve
butter,
NUTMEG
One
at
stir
ten minutes, add
once with
SAUCE.
pint of milk.
Nutmeg
to taste.
Place the sugar and milk together and

sufflcient
nutmeg
SVlÊDISH
This pudding
into
them
PUDDING.
to
be served hot.
Two
cupfuls of flour
is
sift
to flavor.
For
five
persons allow
Four
Rub
the butter
salt.
eggs.
and sugar
to a cream,
and add the
yolks of the eggs, well beaten, then the salt and flour and
lastly the
beaten whites.
Butter five tea-cups, and pour
the batter into them, filling the cups but half
full.
Place
the cups in a steamer over a kettle of boiling water, and
448
Steam them thirty minutes, by which time the batter will

Turn the puddings out upon a hot platter,
fill the cups.
and pour around them a clear
BRANDY SAUCE.
Two
One egg
of brandy.
of boiling water.
(white).
One-half cupful of powdered sugar.
Beat the butter to a cream, gradually add the sugar,
and light then add the white,

and stir well. When ready to
serve, add the brandy and the water, stand the bowl containing the sauce in a basin of boiling water on the fire,
and stir until the sauce is light and foamy. It is then
and beat
beaten
until
white
to a stiff
froth,
ready to use.
TIPSY
PUDDING.
made of any dry cake, sponge-cake being

The following recipe is calculated for six
This may be
preferred.
persons.
Saturate six slices of sponge cake with sherry,

to
is not soaked enough to fall
Place the cake in the serving dish, and pour over
taking care the cake

pieces.
it
the following
SOFT CUSTARD.
One
pint of milk.
Three eggs
(yolks).
One-half teaspoon ful of
Two
Beat the yolks
salt.
well,
and add
to
them
half a cupful of
PUDDINGS.
the milk
^g
place the rest of the milk in a double-boiler on

and when scalding hot, stir in the yolks, cook
one minute, and add the salt and sugar. The custard is
the
fire,
then ready to use.
pudding
If the
top
with
placed in a glass dish, decorate the
is
eggs prepared as follows
the whites of the
Beat the whites
stiff.
Have ready
a pint of boiling milk,
put in a spoonful of the egg, cook
it one minute, turn it

and cook one minute longer then take
it up, drain on a dish, and when quite free of milk, lay it
on top of the custard. This is called " poaching the
white."
Repeat the process until all the egg has been
prepared, and place a dot of jelly on top of each piece
on the other
of
side,
egg before sending the pudding

If the
pudding
is
to table.
served in a platter, beat the whites
add two table-spoonfuls of sugar and one tea-spoonegg on top of the pudding, and
brown in the oven.
stiff,
ful of vanilla, sprinkle the
RICE CARAMEL PUDDING.
One
cupful of rice.
Two
Two
One
One
Wash
water.
the rice,
Drain
off
eggs.
and a half pints
of milk.
stick of
cinnamon.
and soak
it
for three hours in plenty of
the water at the end of the time, place
and cinnamon in a double boiler with all but half

of the milk, and cook for two hours.
Place the
sugar in a small frying-pan, and stir until it turns brown
and becomes a liquid. Instantly pour the sugar into a
the rice
a cupful
-9
450
three-piiiL
mould that has been well warmed on the back

and turn the mould around so that the sugar
of the range,
will coat all parts of
it.
As
sugar hardens quickly,
the
work must be expeditiously done or the sugar

spread.
Beat the eggs well, add the half-cupful
the
reserved,
the salt.
and
stir tnis
into
the
will
of
not
milk
boiling rice, adding also
Let the whole cook only about a minute after
pudding into the sugarCover the mould, place it in a pan of boilWhen done, remove
ing water, and bake half an hour.
it from the oven, and after it has stood ten minutes, turn
Serve with the custard sauce.
it out upon a flat dish.
The pudding is served hot and the sauce cold.
boiling up, and then turn the
lined mould.
SPONGE BATTER PUDDING.

One
quart of milk.
Three eggs.
One-half cupful of
of butter.
flour.
One-quarter cupful of sugar.

Place half the milk on the

stir
When
the milk in the boiler
ihe'paste and stir until the whole
and
making a
a double-boiler,
fire in
the other half of the milk into the flour,
paste.
it
salt.
is
is
scalding, turn into
smooth.
Cook
for
remove from the fire, and add the butter,

then let the mixture
sugar, salt and the beaten yolks
Butter a pudcool slightly, and add the beaten whites.
ding dish and pour the batter into it, the dish being so
four minutes,
large that the batter will but half
half
way up
the sides of
fill
it.
Set the dish in
enough hot water to come

the dish, and bake the pudding
a large pan, pour into the pan
PUDDINGS.
45
hour in a quick oven. Serve without delay with a

cream sauce, which is also sent to table hot.
half an
CREAM SAUCE.
One
cupful of sugar.
One
One
cupful of cream.
Place the sugar and water
and
in a porcelain-lined
boil rapidly for fifteen minutes.
with a whisk or a fork, and add
it
Remove
and add the
the sauce from the
PUFFS,
fire
saucepan,
Beat the cream well
gradually to the syrup.

vanilla.
WITH ORANGE SAUCE.
These are served hot and make a delicious
dessert.
One
cupful of milk.
Two
Two
cupfuls of flour.
One
One
cupful of granulated sugar.
Three eggs.
Two
oranges (rind and
juice).
Grate the rind from the oranges, squeeze the juice
upon the rind and
set
it
away
until
needed
to finish the
add the
add
granulated sugar,
Beat well again, add
the unbeaten yolks of the eggs.
the milk, and then stir in the flour, with v/hich the powBake for twenty minutes in well
der has been mixed.
While the puffs are baking, make
buttered muffin pans.
Beat the whites of the eggs stiff, and graduthe sauce.
sauce.
Beat the butter
to
and when
a cream, gradually
the cream
is
well beaten,
452
ally add the powdered sugar and then the orange juice
and rind the sauce is then ready to use. Turn the puffs
out upon a fiat dish, pour the sauce around them, and
A lemon may be substituted for the
serve at once.
;
oranges
if
preferred.
CREAM PUFFS.
The
following allowance will
One
One
make
cupful of sifted
nine large puffs.
flour.
cupful of water.

One-half tea-spoonful of salt.
Three eggs.
Two
salt and water on the fire in a

and when the water begins to boil,
sifting it in by degrees with the left
Put the butter, sugar,

rather large sauce pan,
add the
flour dry,
hand, while constantly stirring with the right hand.

the mixture
vigorously until
is
Remove
three minutes generally sufficing.

the
fire,
the pan from
turn the batter into a bowl, and set
When
cool.
cool, put
one
at a time,
tion.
When
eggs
it is
it
away
to
the eggs unbeaten, adding but
and beating vigorously
the
thoroughly until
in
Stir
perfectly smooth, about
are
all
smooth and
in,
after
each addi-
beat the batter very
soft, at least fifteen
min-
utes being necessary for this purpose.
Lightly butter a
baking-pan, and drop the mixture into
it
from a table-
spoon, using a spoonful for each puif, and placing them
Bake
about an inch apart.

oven.
These
puffs are to be
them from the oven,

put in
let
them
thirty
minutes
served cold.
cool, split
in
a quick
After taking
them open and
PUDDINGS.
453
THE CREAM.

One and one-half table-spoonfuls of sugar.
One even table-spoonful of corn-starch.
Two
salt.
Place the yolk of the
egg
in
a tea-cup, beat
it
light
with a fork, and add two table-spoonfuls of the cold milk.
in
quantity of milk, and
add the ^gg mixture.

fire
in
another cup, add to
when
the starch
is
it
the
same
well dissolved,
Place the rest of the milk on the
small double-boiler, or in a sauce pan set in
another containing hot water
and when
it
boils, stir in
and corn-starch. Let the whole boil

three minutes, add the salt, sugar and butter, remove
from the fire, and when cool, add the flavoring. Pour a
small spoonful of the cream into the hollow in each puff,
replace the top taken ofi" to admit the cream, and serve.
the mixture of ^gg
These
puffs
may be
eaten hot vvithout the cream and
with a strawberry sauce.
SILVER PUDDING.
Five eggs,
*
One
quart of milk.
Oncrhalf cupful of sugar.
One
Butter a quart pudding-mould.
salt.
Separate the whites of
the eggs from the yolks, being very careful not to leave a
particle of yolk
with the whites.
Put one-third of the
^^^ ^^ TTERN COOK-BOOK.
454
sugar and half a table-spoonful of the milk with the
and beat the mixture with a spoon until it breaks

when poured from the spoon then add a pint of
milk, half the extract and half the salt, and when all
whites,
readily
the
is
well blended, pour the mixture through a fine strainer
Set the mould in a pan, and pour

the mould.
enough hot water about it to reach almost to its lop.
Place the whole in a moderate oven for three-quarters of
an hour, being careful that the water in the pan does not
into
When
boil.
the custard
is
properly cooked, the blade of
come forth clear and free from

milky
appearance.
any
As soon as the custard is done,
While the
set the mould where it will become very cold.
a knife inserted in
custard
is
it
will
cooking, place the beaten yolks of the eggs in
two table-spoonfuls of the remaining pint of milk,

rest of the milk
it is
on the
fire in
set the
when
scalding hot, add the ^gg, and cook two minutes
fire, add the rest of the

and sugar, and set it away to become thoroughly
At servcold, after which the vanilla should be put in.
ing time turn the baked custard into a flat glass dish, and
pour the soft custard around it. This pudding makes a
then remove the custard from the
salt
good dessert
being
made
for
Sunday dinner,
the day before
it is
as
it is all
served.
STRAWBERRY PUDDING.
One
cupful of flour.
Two
cupfuls of sugar.
Four eggs.
'
One tea-spoonful of baking-powder.

One lemon (juice).
One quart of strawberries.
One half pint of cream.
the better for
PUDDINGS.
455
Beat together a cupful of the sugar, the lemon juice

and the yolks of the eggs also beat the whites to a stiff
then mix the
froth, and add them to the yolks and sugar
powder and flour thoroughly and stir them in gradually.
Butter a deep, round pan, pour in the mixture, and bake
While this cake is
forty minutes in a moderate oven.
baking, pick over and crush the berries, add to them
;
the sugar, and set away in a cool place.

light with a whip-churn or a Dover eggcream
Whip the
When the cake is
beater, and set it away to cool also.
baked and has become cool, place it in a large puddingdish, pour the strawberries over it, heap the w^hipped
cream upon the fruit, and serve. More cream may, if
the
rest of
desired, be used than
make
is
called for
this recipe.
in
To
pudding properly, the berries should be very

Stale sponge cake
juicy when emptied upon the cake.
this
may be
utilized in this way.
Raspberries may be used in
place of strawberries, and will require less sugar.
RICE BALLS, WLFH CUSTARD.
One
cupful of rice.
Two and
One
a-half cupfuls of milk.
tea-spoonful of
salt.
Jelly for decorating.
Wash
and soak it for an hour in enough

Pour off the water, add the milk, and
the rice well,
water to cover
it.
then put in the

for an hour in a double boiler
and cook half an hour longer. Dip small custard
cups into cold water, fill them with the cooked rice, and
At serving time
set them where they will become cold.
turn the mounds of rice out upon a flat dish, and after
putting a bit of bright jelly upon each, pour about them a
cook
salt,
456
soft custard,
recipe
which
will
have been made by the following
SOFT CUSTARD.
One
quart of milk.
Four eggs
(yolks).
One
One
salt.
and add to them two table-spoonThoroughly mix two table-spooncorn-starch, and add the eggs.
with
the
milk
the
of
fuls
Place the rest of the milk on the fire in a double boiler,
and when it is hot, stir in the mixture of &^g and cornBeat the yolks
light,
fuls of the cold milk.
starch.
Cook
the whole for
five
then remove the custard from the
when
cold, flavor with vanilla.
minutes, stirring well
add the
fire,
This
is
and
salt,
a cheap custard,
and it is not, of course, as good as if made wholly of eggs,

in which case the yolks of six eggs should be used and
The rice may be served hot and
the corn-starch omitted.
the custard cold,
if
desired.
HOW TO
BOIL PUDDINGS.
Puddings may be boiled in a bowl, a mould or a cloth.

The mould should have a closely fitting top and be well
and all, before the batter is poured in.

Pudding moulds are usually made with hasps or other
buttered, top
fastenings, but
securely.
in
if
these are lacking,
tin pail
may be used
in
tie
the
cover
an emergency
such a case the top of the pudding should
down
;
first
but
be
covered with a cloth that has been wrung from hot water
and well dredged with flour, and the cover of the pail
PUDDINGS.
should then be put on securely.
it
well,
and
which
when
it
bowl
is
used, butter
a flannel cloth tightly over the top.
tie
cloth should be
adhere to
If a
457
wrung out
thickly.
But whatever utensil
to boil a pudding,
The
of hot water, so the flour will
it
is
used
should only be two-thirds
in
full
pudding is first put in this is to allow for the

caused by the boiling. A pudding bag
should be made with felled seams at the sides and botWhen about to use
tom, the better to exclude the water.
it, wring the bag out of hot water, turn it inside out, and
the
increase
in size
it very thickly with flour on both sides.

Turn it
back again, put in the pudding, and tie the top of the
bag securely. The water in the kettle must be boiling
dust
when
and should not cease

pudding is done. The
bag, mould or bowl should be turned several times under
The bag
the water to prevent it sticking to the kettle.
should be entirely covered with water, but if a mould is
the pudding
is
put into
boiling for one instant until
it
the
used, the water need not reach quite to
When
the proper time of boiling
is
its top.
finished,
remove
bag from the water, plunge it instantly into

cold water, and then turn it out without losing a second.
This prevents sticking, and causes the mould to make a
Boiled puddings
clearer impression upon the pudding.
must always be served immediately, or they will soon
grow heavy. Many of the puddings that are baked can
the
mould
or
be more successfully boiled, but twice as much time

required for boiling as for baking.
BOILED INDIAN PUDDING.
One
One
pint of molasses.
pint of milk.
is
458
One pound
of suet.
Four eggs.
One "tea-spoonful
of cinnamon.
One
Indian meal.
Warm
together
the milk, and

;
thoroughly
add
it
cient
into
to
the
stirring well
eggs vigorously, and
Chop
liquid.
the
stir
suet fine,
them
and
rest of the ingredients together^ with suffi-
and the
meal
add the molasses,
then beat the
make
a rather
thick baiter; boil for three
hours, and serve with wine sauce.
CHRISTMAS PLUM PUDDING.

One
pint of seeded raisins.
One-half pint of currants.
One-quarter pint of citron, cut small.
One
One
pint of apples (peeled
and chopped).
pint of flour.
One-half a nutmeg (grated).

One-half pint of sugar.
One pint of chopped suet.

One pint of sweet milk.
One and a-quarter pint of bread-crumbs.
Four
One
eggs.
Place the dry ingredients together

well beaten,
and the
then add the eggs,
rest of the recipe.
batter should be quite thick
add more flour. Boil

with brandy or wine sauce.
respect,
if
When
in
this
for four hours, ajid serve
SIMPLE CURRANT PUDDING.

One
mixed, the
not satisfactory
pint of milk.
One-half pint of currants (dried).
PUDDINGS.
459
flour.
Four eggs
Mix
the flour with a
(yolks).
little
of the milk until perfectly
smooth, add the rest of the milk, and

at all
lumpy, strain
liquid
on the
fire
in
it
through
tire,
of the eggs
a bag,
and
and when cooled,
the paste seems
and
Add
let
it
simmer
the butter, remove
stir in
and the dried currants.

boil
if
sieve; then place the
a double boiler,
until rather thick, stirring often.
from the
a.
the beaten yolks
Put the pudding
in
Serve with wine sauce.
two hours.
WEBSTER PUDDING.
One-half cupful of sweet milk.
One-quarter cupful of melted butter.
One-quarter cupful of wine or brandy.
One
half
pound
of raisins or currants.

One-half tea-spoonful of cloves.

salt.
Flour to thicken.
Warm
molasses.
the
the milk, dissolve the soda in
Mix
it,
and add the
the dry ingredients together, add them to
milk and molasses, and thicken with flour until a

If wine is not convenient
stiff batter is formed.
rather
or desirable, the juice of two
lemons may be used.
Pour
the pudding into a well floured bag, boil three hours, and
serve wdth the following
460
WINE SAUCE.
One
cupful of sugar.
One-half cupful of
One
blotter.
egg.
One-half pint of boiling water.

One-eighth pint of wine or lemon-juice.
Rub
the butter and sugar to a cream, add the egg, well
beaten, and
stir in, a
spoonful at a tune, the boiling water.
Set the bowl containing the sauce in

boiling water, and
let
it
stand on the
a sauce-panful of
fire for five
minutes;
then remove, add the wine and a dusting of nutmeg or
cinnamon, and serve.

BOILED BREAD PUDDING.
Two
One
One
One
cupful of molasses.
Two
e^gs,
cupful of raisins.
cupful of milk.
Butter or suet the size of an egg.
One
One
One
One
tea-spoonful of allspice.

salt.
Soak the bread-crumbs in the milk for fifteen minutes

mash them fine, add the molasses, warmed, and the
soda, dissolved in a table-spoonful of cold water.
Next
then
put in the spice,

used, chop
it
salt,
seeded
raisins, butter (if suet
very fine before adding
it),
Boil in a bag or a mould

and serve with hard sauce.
beaten eggs.
and
for
lastly
is
the
two hours,
FROZEN
"A
DISHES.
dainty dish to set before a king."
'
During
the
Mother
summer months
desserts
hght and coolhig as possible, and nothing
some and thoroughly

the
many
satisfactory for
Goose.
should be as
is
more whole-
the purpose than
frozen dainties, such as ice-creams, ices, frozen
fruits, etc.
After the housewife has accustomed herself
and
to the preparation of ice-creams
ices, the
work
will
seem quite as simple as that involved in the productions

besides, the cost is not so great as
of any other dessert
is generally supposed, and the packing and freezing are
;
by no means the
intricate
processes
many cooks
think
them.
The
and
simplest kind of ice-cream
flavoring.
is
Almost any kind
made
of fruit
of
cream, sugar
may be made
very sweet and frozen with water, or the juice of
may be combined
The more
tlie fruit
with water and sugar and then frozen.
acid the
fruit,
the smaller the quantity of
required, as will be observed
by a comparison
and orange sherbet, the juice

to produce the same quantity
will make.
of sherbet that five
of ten
461
of
it
lemon
oranges being used
lemons
462
TO FREEZE ICE-CREAMS,
Break the
into
ice
bird's
egg
until
that
is,
ETC.
pieces the size of a quart bowl,
place these in a canvas bag, and
wooden mallet
ICES,
it is
until
pound the
ice with a
reduced to pieces the

it is
size of a
practically crushed.
After
adjusting the can containing the liquid in the freezer,
pack around the can a layer
of
ice
five
sprinkle this layer freely with rock salt,
arrange alternate layers of ice and
inches deep;
and continue
to
salt until the freezer
pounding the packing with a stick of wood after

salt, and turning the crank of the freezer
Do not draw off the water
a few times to settle the ice.
is full,
each addition of
that forms in the tub, as
it
To pack
ope for the can.
makes a
perfectly cold envel-
a gallon freezer will require
ten quarts of ice and three pints of rock salt.

By using
more salt, the work may be more quickly done, but the
cream will not be so smooth. Turn the crank slowly at
first,
increasing
its
finished, carefully
speed as the cream hardens.
wipe the bits of ice and
salt
When
from the
cover of the can, and remove the cover without taking
Remove the beater, scrape the cream from

and work a large spoon up and down in the can until
the space formed by withdrawing the beater is filled and
Replace the cover, putting a cork in
the cream is light.
and
the hole in which the trunk of the beater worked
out the can.
it,
set the freezer aside for awhile in a cold place, covering
the can with ice and throwing a piece of carpet or a
blanket over the whole.
from the tub and place

tepid water
upon a
the cream
dish,
or
it
it
At serving time take the can

few seconds in a pan of
for a
may then be easily

may be taken out
slipped out
in
smooth,
FROZEN DISHES.
463
egg-shaped portions by means of a large cooking-spoon
been dipped
that has
for an instant in hot water.
If the cream is to be moulded, it should be removed

from the freezer when the beater is taken out. After
being placed in the mould, it should be worked up and
down
be
with a spoon, so that every part of the mould shall
Lay a sheet
filled.
upon the cream
of white paper
before putting on the cover, and bury the mould in fresh

ice
and
for
mould
If the
salt.
many
hours, cut a
around the cover where
is
strip
it
to stand in the ice

of
and
paper or cloth
mould, spread
joins the
with soft butter or tallow, and fasten
it
salt
to
fit
this
w^here the cover
and mould join this strip will keep out the salt water,
and it should be removed and the mould carefully wiped
;
before the cover
taken
is
There are many good

haps,
is
the variety that works with a crank and has a
dasher making a
double, revolving
there
is
no freezer
made by using
at
wooden spoon
each
motion.
triple
If
may be
hand, an impromptu one
a tin-pail for the can and a bucket or
cask for the tub;

after
off.
freezers, the best of which, per-
or
stir
flat
stirring,
the
cream occasionally with a

of the pail
stick, replacing the lid
and giving the
pail a rotary
motion in
the ice.
PHILADELPHIA ICE-CREAM.
Genuine Philadelphia ice-cream
is
made simply
of
cream, flavoring and sugar, neither arrowroot, gelatine

nor eggs being used
first
in
its
composition.
scalded and the sugar dissolved in
When raw cream
is
it
frozen the flavoring
The cream
while
is
it
is
is
hot.
not so pro-
nounced, and the cream has a frozen, snowy taste and
is
464
The cream may be
not perfectly smooth and velvety.

either rich or
answer.
thin,
If the
difficult to freeze,
but milk of poor quality
not
will
cream is exceedingly rich, it may be

and may contain grains of butter.
VANILLA ICE-CREAM.
To make enough
for six persons, allow
One
quart of cream.
Two
table-spoonfuls of vanilla.
Put the sugar and one-half the cream
and
boiler,
move
in
double
boil for ten minutes, stirring constantly.
Re-
and set it away to cool.

When cold, add the remaining cream and the vanilla,
stir well, and freeze.
The ice-cream should stand at
least two hours after freezing before it is served.
the liquid from
the
lire,
LEMON ICE-CREAM.
The
following will serve six persons
One quart
of cream.
Two-thirds of a pint of sugar.
Three lemons (rind
One orange
Mix
place for an hour.

set
freeze
and
juice of two).
the juice of the orange and the juice
the lemons with the sugar,
and
of all
(juice).
it
it,
and
Scald the cream
aside to cool.
When
and rind
of
set the mixture in a cold
the
in
a double boiler,
cream
is
cold, partly
then add the mixture of juice and sugar (the
sugar should by
this
time be quite dissolved), and finish
the freezing by turning the crank rapidly for five minutes.
CORNS AND BUNIONS.
465
nor will a shoe made with a Spanish arch conform

low or
to a foot that is naturally
flat
itself
through the instep.
It would therefore be folly to assert that every one should

wear the common sense shoe for more than one woman
whose foot is not adapted to the style has tried the
experiment only to go about in misery instead of com;
A common
fort.
tightly
sense shoe,
like
too tight in this or any other part of

tific
others must
all
fit
through the instep and be neither too loose nor
The most
it.
scien-
Crispin of the metropolis, whose work cannot
imitated or excelled says

the instep by
" If a foot
is
much
shoe, the result will be too
its
be
not tightly held at

friction
over the toes, and then corns and tenderness and temper
dance attendance on the badly

this " artist "
room
fitted boot."
Of
course,
allows the toes of his customers as
as he denies their insteps
and
it
much
would seem there-
fore that the true principle of a comfortable, well fitting
shoe
is
to
have
long enough and wide enough, but as
it
tight as possible
from vamp to ankle
and the theory
holds good regarding the foot gear of the' sterner sex as

well
The frown
as that of the gentler.
of corns
is
apparent on a manly brow as the tight-shoe wrinkle
above the dainty feminine nose, and both
as
is
may be avoided
with no sacrifice of fancied pedal beauty.
CORNS AND BUNIONS.

That the
cases
is
first
named
affliction is constitutional in
noted chiropodist who said

corns
if
*'
:
they were to go barefooted
individuals
all their lives."
Pos-
may be a little extreme but there are

who, when they were little children, wearing
sibly the statement
30
many
remark of a
Some people would have
an opinion strengthened by the
BEAUTY.
466
" spring
easy shoes with
cried
heels,"
with
the
pain
came no one knew how. They

simply appeared and no change of shoe or method of
treatment would remove the trouble. The writer has in
mind a boy of three or four and a girl of ten years, both
resulting from corns that
of
whom from
their infancy almost,
have suffered greatly
from this trouble, though their shoes could in no apparent
way have caused it.

The diversity of opinion as to the cause of corns is
wide, and in view of the many contradictory examples
offered to prove that each presents the true foundation for
pursue
this trouble, the wiser course for the writer to
way
will
and
cure.
He who claims that corns come from shoes which
are too loose has some grounds for his argument since
be to suggest possibilities both
in
the friction of a shoe that
too large
Certain
trouble.
theory
it is
he
will
is
the
is
may cause
the
have more advocates of
among womankind than
the
man who
corns result from shoes that are too
he
of cause
entitled to the majority; for
if
his
affirms that
tight,
and
a shoe
is
in a
way
very tight
there is no chance for friction, and the latter is generally

conceded to be the chief foundation for corns. Besides,
who ever knew a woman who wore her shoes too tight
And, when Crispins disagree and each brings forward the
proof of his theory, who shall decide the cause ? Let him
who can and in the mean time let the sufferers look
about them for a good Samaritan who shall bring them
;
relief.
is
In the advice as to the proper shape of a shoe
included our theory of the prevention
cure of corns.
The
tight shoe,
and possible
which really does pro-
soft corns,
and the very loose one which creates the
friction likely to
produce the hard variety, are both depre-
mote
PROFESSIONAL REMEDIES.
cated
and the shape that
described as best,
fits
467
the foot after the
manner
advised as lessening the tendency to
is
corns and increasing the probabilities of curing them.

In addition to the advice a few remedies of more or less
merit and reliability are offered.
the
If
from corns
sufferers
reside
where they can
secure the services of a reliable chiropodist,
mend them
if
he
him
to seek
is at all skillful
will
First,
immediately relieve the
and the patient may go
culty, temporarily,
firm
he
we recom-
once, for two reasons
at
and comfortable step instead of the
diffi-
forth with a
halting, careful
one with which she arrived. Besides, she will have

gained an insight into the methods employed which will
enable her to
partial
'*
treat
'^
immunity from
her corns herself and thus secure

their tortures
even though she be
The procedure
is
painless and is
what may be called bloodless surgery. A liquid is
brushed over the corn which deadens it for the time
being, and then with sharp instruments of shapes adapted
remotely situated.
to the requirements of the difficulty,
pared and softened
then
cut from chamois, buckskin or

strips of adhesive
guent
is
shield
and fastened on with

which a medicated unshaped to the space it is
felt,
plaster, after
The
applied.
each corn is skillfully

" dressed " with a shield
it is
is
and has a hole at the center so that the corn

itself will not be covered
and its main object is to keep
the pressure of the shoe from the corn, thus giving the
latter an opportunity of healing.
When the unguent has
been applied then a piece of adhesive plaster is placed
to overlay
over the hole in the shield to prevent the unguent from
rubbing
off.
The
really very great,
relief
afforded by this " treatment "
is
though of course when the shields and
BE A UTY.
468
and the shoe has once more irribecome troublesome again.

But regularly treated in this way they frequently disappear altogether. There are also corn and bunion plasters
which may be obtained at drug stores, fashioned after the
manner of the shields described but made of felt, which
may be used in the same manner as the shields. Properly applied they remove pressure from corns and render
but some
their pangs less frequent and more endurable
judgment in trimming and shaping them for the places
they are to occupy will be necessar}^, otherwise they may
increase the tortures going on within the shoe.
It is said that any hard corn may be cured by the following method With a knife that is not too sharp, pare
plasters are removed,
tated the toes, the corns will
the corn as thin as possible, beijig careful not

bleed.
Then touch
stick.
This, in
callous
it
lightly with a nitrate
two or three days' time,
cause
to
of
will
it to
silver
in
form a
the surface, which remove with the
crust over
knife and again apply the silver nitrate.
Follow
this pro-
cedure for a fortnight, protecting the corn from pressure,
and a cure
will
most
likely result.
strong tincture of iodine brushed on corns will some-
times cure them, and another remedy
rub them twice
is to
Acetic acid
daily with pumice-stone.
is
another remedy
which must be applied very carefully, so that none of the

flesh surrounding the corn will
it
be moistened by
it.
Rub
on the corn with a tooth-pick or a sharpened match.

In cutting corns the operator should be careful to
low the conformation of each.

thickest
at
across, but
the center,
deeper
or funnel shape.
at the
it
That
is,
as
a corn
folis
should not be pared straight
center, or in a sort of
After simply paring a corn,
its
concave
irritated
SOFT CORNS.
may be
or inflamed condition
in
warm water
in
which there
469
sootiied
is
by soaking
little
the foot
tincture of arnica,
bi-carbonate of soda, or a few drops of carbolic acid

the pared surface
may be
and the toe wrapped
anointed
paper
in tissue
v/ith carbolic
a method
or,
salve,
which
is
often productive of great relief.
There are numerous caustic and acid preparations sold

removal of corns, but they as often irritate the
trouble as relieve it, and rarely effect a cure.
The latter
for the
is difficult
fungus
to obtain, since corns are
tribe,
excrescences of the
whose roots are rarely reached or destroyed.
plaster said to relieve hard corns that are very pain-
ful, is
made
as follows
Resin plaster,
....
.
Muriate of ammonia,
Powdered opium,
ounce.
drachms.
drachm.
Melt the resin, and stir in the other ingredients.

on a piece of kid or chamois and apply.
Soft corns, or " sweat " corns
Spread
as they are frequently
more generally seen on a warm, moist foot

than on a cool, dr}^ one, and are usually located on the
called, are
inside of a toe
that
is,
relieve them, the cause
"
between the toes." To cure or

must first be removed, as far as
Bathe the feet in drying, cooling lotions, and

between the toes any fine, plain or carbolated powder. Any of the washes suggested for expossible.
liberally sprinkle
or a moist skin will answer the

good wash is made of a. pint of water, to
which are added a table-spoonful of salt, a pinch of alum,
and a few drops of arnica and a powder that is excellent
consists of Fuller's earth, in which is mixed a little tannin
cessive
purpose.
perspiration
BEAUTY.
4;0
and a small portion of bismuth. As soon as the little

which is the first symptom of a com-
irritation or blister,
ing soft corn, appears, paint the spot with tincture of

iodine,
and put a
between the
bolic acid
tiny bit of cotton wool or lint over
toes,
half
changing
as
much
carefully painted on
solution used for soft
it
often.
or
it
Glycerine and car-
may be very
and a much weaker
ones, with soothing and healing reacid as glycerine
hard corns
sults.
piece of lint dipped in powder, and placed between
and it is also an
between which
there are corns, with soft, woolen yarn, to keep them
or keep them separated
apart, and thus avoid pressure
by bits of felt or chamois fastened on above the corns
the toes, will often relieve soft corns
excellent plan to
wind the
tips of the toes,
with adhesive plaster.
The
plan of relieving pressure
is
method followed by chiropodists, who first pare soft

corns, the same as the other variety, and then dress them
In this way the cause is
with the shields and unguents.
partly removed, and the inflammation and tenderness
Anything which will slightly separate the
overcome.
toes, and thus prevent pressure, will relieve soft corns.
the
bunion
is
a species of enlarged corn, though
it
ap-
pears over the bony prominences of the foot generally

on the large toe joint. It is occasioned by excessive
a shoe
pressure, which may result from a double cause
that
too tight and too short, and a distortion of the
is
great toe, which has resulted from previously wearing a
shoe having the defects mentioned.
shoe
is
The
pressure of the
increased by that arising from the distortion, and
together they produce that most painful trouble

ion.
If greatly
a bun-
inflamed or very tender, apply hot poul-
A CURE FOR BUNIONS.

tices, or
made
paint the joint with iodine
47
or apply an ointment
of
....
Iodine,
Spermaceti ointment,
12 grains.
J ounce.
When
the inflammation is reduced, or if none exists, try

the " sandal cure," recommended by an English authority,
who describes it as follows " Procure a firm sole of cork,
:
and make little notches at the inside and top. Place the
foot on this with a small pad of wool between the large
and next toe, and strap the foot to this sole firmly, passing the ribbon over the pad, and so that it is held in posiCover the joint with plaster, well
tion by the notches.
and lightly strapped on, and remove only as required.
Increase the size of the pad daily, until the large toe is
nearly straight, and by wearing this at night and part of
may be
the day the most obstinate joint
One
of the square-toed felt
put into place.
house slippers
will quite con-
Have your boots made to measgood bootmaker, who will give you a well-shaped
ceal this arrangement.
ure by a
toe,
but one side of the boot straight to prevent the large
He
toe being turned in.

for the joint,
will also
and thus prevent
its
allow you a
little
room
being noticeable.
If
you wear short or pointed shoes, which are not made to

your feet, you will certainly make the outgrowing joint
more perceptible and, in buying boots, be

the vamp seam crosses the foot well back of
;
joint.
shoe that
is
soon as a tight one

foot.
protect
great
very large,
if
its
shape
will
is
careful that
the large toe
cause a bunion as
not adapted to the
Bunion plasters may be applied to a bunion to

and friction, and will afford
it from pressure
relief.
BEAUTY.
472
INGROWING NAILS.
When
this affliction
is
genuine
in
nature,
its
prove troublesome to cure, as well as painful.
it
may
Trim the
nails lightly at the ailing corner, but fully at the opposite
but if both corners are afflicted, clip them lightly,

and then scrape the center of the nail very thin from tip
If adopted in time this method seldom fails to
to root.
effect a cure
but if it does not, the ailing nail should be
corner
treated by an able chiropodist.
The English
nails
"
authority just quoted, says of ingrowing
The
so-called 'ingrowing
of the kind,
and
is
due
to a
'
toe-nail is usually
nothing
too tight or pointed boot,
which presses the flesh over the nail, and makes the
latter appear as if growing into the flesh, which seems
hard and horny.
"
To
cure
between the
this, first
remove the pressure, and put
Bathe the affected toe
toes.
juice, or rub a slice of
cut lemon over
in fresh
it
lint
lemon-
frequently, to
from the nail, and if this flesh is

very hard, endeavor to pare a little away without touching the sensitive parts.
After bathing and paring,
detach
the
flesh
three strips of common sticking plaster and fix

round the top of the toe, carefully pulling back the
flesh from
the
nail, and keeping
it
back with the
take
plaster.
" This treatment persevered with for ten days or a fort-
night will gradually release the nail, which should not be

cut or touched
plaster.
Where
in
any way, save with the lotion and
the toes betray a tendency to press one
against the other and take strange shapes, you
may
at
CHILBLAINS.
once check
by wearing a
this
473
round each
plaster
strip of
toe for a short time."
An American authority adds that if the toes of children

show a tendency to overlap, they should be massaged in
their natural directions
each day,
in
order to correct the
perverted growth, and prevent nail troubles.
CHILBLAINS.
These unpleasant reminders of contact with the cold

most usually located upon the feet, although occasionally the hands are similarly afflicted.
Those who suffer
from chilblains realize to the fullest extent the burning,
stinging sensation that is kept up for months whenever
the frosted members become warm or heated and on the
are
domestic
list
of remedies are
found kerosene
oil,
the
water in which potatoes have been boiled, strong brine,
bran water and muriate of ammonia, and

tine
lotion said, however, to be far
any of those
White
just
named,
is
Castile soap,
is
made
turpen-
of
more
efficacious than
of
drachm.
...
drachms.
mild solution of ammonia,
Tincture of cantharides,
The
oil
and occasionally each performs a wonderful cure.
2 ounces.
parts must be kept moist with this lotion until a cure
effected.
less
mended,
troublesome remedy, and one very highly recomis
to paint the frosted portions night
and morn-
ing with equal parts of tincture of iodine and a solution

of
in
ammonia.
Whether the skin
hot water
will
is
broken or
relieve
not, frequent plungings
chilblains
or,
they
may be
^-^^ ^'^^'
474
rubbed with iodine ointment, or painted with the following solution
30 grains.
i ounce.
Nitrate of silver
Water,
A good
is
made
liniment to apply
when
the trouble
first
appears,
of
Tincture of cantharides,
Soap
camphor,
Spirits of
.....
liniment,
part.
part.
i part.
Camphorated oil is a good remedy to rub on the frosted

young children, or upon very tender chil-
extremities of
blains.
is
made
lotion for ordinary use in cases of chilblains,
of
....
Spirits of turpentine,
Camphorated
3 drachms.
9 drachms.
oil,
may be made of the same ingrediby using four drachms of the former and eight of
Or, a stronger lotion

ents,
the latter.
An
English remedy consists of

Spirits of rosemary,
5 parts.
Spirits of turpentine,
Another
to use every
appearance of the
One egg
first
part.
two hours, immediately upon

indications,
is
composed
of
(well beaten).
Vinegar,
pint.
Turpentine,
ounce.
Spirits of wine,
Spirits of
camphor,
\ ounce.
i
ounce.
/^he
PEDAL HYGIENICS.
Mix thoroughly and keep
475
closely bottled.
the best cure for chilblains
is
prevention
Undoubtedly
and a proper
protection of the extremities by woolen or silk clothing
woolen together with plenty of exercise

keep the blood in circulation, will obviate the necessity
calling into use any of the remedies we have suggested.
especially
to
of
PEDAL HYGIENICS.
To
the feet by the manner in which

must be
added that of neglect.
day and part of the night in tight shoes and
the abuse
they
Cramped
of
shod
are
all
closely fitting hose, the feet are deprived of the benefits

of ventilation
their
own
and are also compelled to absorb much of

This condition gives rise to many
excretion.
troubles both disagreeable and painful
and
it
is
there-
fore emphatically urged that as far as possible the
same
care be bestowed upon the feet that
other
is
given
to
portions of the person.
The
be washed night and morning as regu-
feet should
larly as the
hands
and by these ablutions
the weekly soaking in hot water which so
only attention
least twice a
in
is
not meant
many deem
necessary to keep their feet clean.
week on
hot water for ten
retiring, the feet
the
At
should be soaked
or fifteen minutes
and then
thor-
oughly scrubbed with soap and a coarse wash rag or a

stiff
flesh
Rough
brush,
and the
nails
cleaned and brushed.
be smoothed with a
and once weekly the nails
should be cut, straight across each toe and not allowed
to project beyond its tip, being careful not to cut them
or calloused spots should
piece of toilet pumice-stone
down
at the
sides too close to the
quick.
If there are
thickened accumulations along the sides of the soles use
BEAUTY,
4/6
a piece of metal or anything with a thin but dull edge, to
away
scrajDe
dr}^,
deadened
this
If the feet are naturally
skin.
thoroughly rub into the soles some fine cream or
and even sleep
stockings in order that the
in
oil
may be
oil
But if the feet are usually moist, after

washing them as described, rinse them in water in which
fully absorbed.
there
is
alum, or vinegar, or
little
convenient, and
is
either
powders previously
between the
the
of
chapter,
especially
weekly foot-bath of
this
with a
little
or any
mentioned in this
With a semikind, the other daily baths need
toes.
be only of the kind given the hands,

water,
ammonia
then dust them with
astringent that
in tepid
soap always applied
or cool
the
to
soles.
become disagreeably noticeable from perspiration

or other unfortunate causes, bathe them in hot water and
ammonia and then douche them with cold water. Or,
If feet
put twenty or thirty drops of carbolic acid in their bathing and rinsing waters and use carbolic soap
carbolated talc or powder after drying them.
may
also use
This powder
also be sprinkled in the shoes before putting
on, with
The
viduals
good
offensive odor arising from the feet of

is
them
results.
some
indi-
not the result of uncleanliness but comes from
an actual disease which manifests its presence in this way

In such unfortunate cases, anoint the soles of the
only.
feet for a
few days with belladonna ointment, using
it
with caution and changing the boots and stockings which
should be woolen, daily.
Another plan
mit the use
of
is
to
thin
wear shoes
insoles
there should be several pairs

several times during the
week
sufficiently large
to per-
Of these
insoles
of
felt.
and they should be steeped

in a solution composed of
REMEDIES FOR PERSPIRING FEET.
All
twenty grains of permanganate of potash to an ounce of

and then dried and inserted. Wash the feet
water,
morning and evening in cool water containing half an

ounce of alum, and when they are thoroughly dry,
anoint them with the following mixture
:
Oxide of zinc ointment,
When
....
.
Crystallized carbolic acid,
the stockings are washed, wring
ounce.
5 grains.
them out of a
solution of
.......
Salicylic acid,
\ ounce.
Water,
i| pints.
Half an ounce of borax added to a pint and a-half of

water
also
makes a good
treatment
internal
is
Sometimes
overcoming the
rinsing solution.
necessary
in
trouble.
Boracic acid
in the
form of a powder may be dusted on
the feet with quite satisfactory results in removing a dis-
agreeable odor.
If
the feet
perspire very freely bathe
them every morning in salt and water to harden them,

and always wear woolen stockings thin merino in
the summer and heavier ones in the winter, as cotton,
silk
or
If the
thread hosiery will increase the difficulty.
lisle
feet
containing a
little
white oak bark
much
them daily in tepid water

alum or tannin or a weak decoction of
are tender bathe
exercise
hosiery, which
tender spots.
or tincture of arnica
is
will
taken
wear
soft
and water
woolen
or
and
if
merino
prevent the formation of blisters or
It is also well to sprinkle the stockings
on
the inside along the sole with powdered starch or carbolated talc.
Very sensitive or tender
feet should
never be
BE A UTY.
478
bathed without being afterward rinsed
in or
rubbed with
any
of
(his
chapter, or in the one including remedies for exces-
sive
the astringent or hardening washes suggested in
perspiration.
As
in
the latter trouble, woolen or
merino hose are best adapted

are
much
to tender feet since they
softer than either cotton, silk or lisle thread.
CHAPTER XXXIV.
HOW TO REDUCE OR ACQUIRE
FLESH.
It has been proven that in some instances obesity
is
disease which requires not only a special diet but medicinal treatment.
stitutional
But more often
tendency
to
is
the result of a con-
embojipoiiit^
or of too great an
it
indulgence in rich food and drinks, too

too
little
Where
exercise.
sician should be consulted
" let
inconveniencing,
it
;
well
is
an
if it is
much
sleep and
actual disease a phyconstitutional
enough alone
"
and not
but
if
it
interferes with the comfort of the individual independent

of her health, let her follow the suggestions given those
whose adipose tissue is the result of self-indulgence and

a source of annoyance and mortification to them.
Falstaff sighed in vain for his too, too
It is said that
and many another mortal has done the

same but as a rule the corpulent individual regards one
means of causing his flesh to decrease exercise with a
solid flesh to melt,
;
repugnance equal
in
strength to the
protests he offers
upon any attempt to limit the quantity of his food. Without a proper amount of exercise and some restraint in the
matter of diet, the sufferer from obesity need expect no
diminution
labeled
of
his
or
as anti-fats will
her
sufferings.
Drastic
drugs,
simply reduce the flesh of an
individual temporarily and
so
weaken
the
system
lower the vitality as to often render him or her an

valid
and not infrequently
is
479
this
and
in-
invalidism attended
BEA UTY.
48o
with fatal results.
own
if
bring relief
it
home hygienic treatment
of one's
and patiently followed, should

with no lessening of the strength and when
case,
faithfully
does not, then
it
constitutional or
is
may be
inferred that the difficulty
a regularly
is
developed disease and
individual would increase in avoirdupois even
that the
though he fasted.
Perhaps no better suggestions can be offered for the
treatment of obesity than those contained in an article
on the subject which recently appeared in one of the

Although it is descripdaily papers of the metropolis.
tive
of
system for reducing
sound and include all

coming superabundant
*'
German
minimum
is
known
It
flesh.
flesh to
of exercise
person's method of living.
and
its
are
principles
says
physician of note has invented a system
which reduces the

with a
flesh,
of those generally applied in over-
any given weight, and that

and little or no change in the
It is
named
after the inventor
as the Schweninger system.
By
it
Bis-
marck's weight was reduced nearly one hundred pounds

and his life saved. The ex-Chancellor was so pleased
with the treatment that he
made
the doctor a professor in
the University of Berlin, despite great opposition from
the faculty."
The American
viewed said
" It
is
practitioner of the system
who was
inter-
a fact
that the rapid accumulation of fat
is
as
which the human system is subject. To explain We have recently heard

from Chicago of a young man who has lately been taking
on flesh at an alarming rate, although he has not eaten a
much
a disease as any ailment to

:
single thing.
How
do those who favor the starvation
CUSTARDS, CREAMS, AND GELATINE JELLIES.

"Custards for supper and an endless host of such lady-like
lux-
uries."
Shelley.
BOILED OR SOFT CUSTARD.

One
pint of milk.
Three eggs (yolks).

Three table-spoonfuls of sugar.
One-quarter of a tea-spoonful of
One
A
only
boiled
custard
cupful
eggs.
If
of
the
milk on
with
quart of custard
the fire
Place
in
all
is
but
double
Beat the yolks of the eggs thoroughly, and add
boiler.
them the
milk on the
ing a
much smoother when made
large eggs will be sufficient.
desired, five
to
is
the yolks of the
half a
salt.
little
half
fire
at
When
cupful of milk reserved.
boils, turn into
a time,
and
it
the
the egg mixture, add-
stirring constantly.
custard requires careful watching to prevent
it
boiled
breaking.
The cook may readily discover when the milk is thick by

the manner in which the spoon goes through it.
The
moment the custard has thickened remove it from the
fire.
At no time does a custard require more than two
minute's boiling after the ego^s are added, and sometimes

31
481
will
it
thicken in one minute, especially
particularly nice
the
PATTERN COOK-BOOK.
riJE
482
add the
fire
and
salt
On
fresh.
if
the eggs are
taking the custard from
and seasoning, and
set
it
away
to
cool.
Many cooks
direct the mixing of the yolks with the
sugar only and adding them to the boiling milk in this
way; but the writer has never found
this a
When
adding eggs to any boiling
success,
as
become smooth.
the yolks grain and the custard does not
liquid,
they
should
always be thinned with water or milk.
FLOATING ISLAND.
This
is
made
ingredients mentioned
with the
While the milk
preceding recipe.
in
the boiler
the
in
is
heat-
stiffly, beaten, and

them by spoonfuls on the boiling milk, placing
no more than can easily float. Cook two minutes, turn
each spoonful of o^gg^ and cook the other side two
minutes also then lift the eggs from the milk upon a
skimmer, and place them in a wide, shallow dish. Put
more spoonfuls of the raw ^gg in the milk, and repeat the
same process until all the egg has been cooked. These
ing,
have ready the whites of the eggs
place
When
pieces are the "islands."
milk through a strainer, measure
make one
scalding,
in
pint,
make
and return
it
all
it,
are cooked, send the
add
sufficient
to the boiler to heat.
more
to
When
a soft custard with the yolks of the eggs, as
the preceding
recipe.
Pour the custard
under the
eggs, place the whole in the ice-chest, and serve as cold

as possible.
MERINGUE CUSTARD.
This
is
made
the
same
as soft custard.
When
the cus-
AND GELATINE JELLIES.
CUSTARDS, CREAMS,
taid
is
made,
set
it
483
aside in a rather small dish to cool,
.Beat the whites of the eggs
stiff,
add
spoonfuls of powdered sugar, and
them two
to
stir
well.
table-
Heap
the
on a plate about the size of the top of the dish in

which the custard was placed, and stand it in the oven in
a good heat to brown delicately. When brown loosen the
meringue from the plate, and slide it off gently on top of
<^gg
the custard.
Serve very cold with sponge-cake.
SOFT CUSTARD WITH CORN-STARCH.

One
Two
pint of milk.
eggs (yolks).
One
One
Place
salt.
two table-spoonfuls of the cold milk with the
and stir well. Beat the yolks light, add the

same quantity of milk to them, stir until smooth, and
then place them with the dissolved corn-starch.
Set the
rest of the milk on the fire in a double boiler, and when
it is scalding, stir in the mixture of
egg and corn-starch.
Cook three minutes, season, and set aside to cool. Cuscorn-starch,
tard with corn-starch

or no danger of
its
is
not hard to make, as there
breaking.
BAKED CUSTARD.
Four eggs.
One quart
of milk.
salt.
One-quarter of a nutmeg, grated.
is little
484
Beat the eggs, both yolks and whites, well together,

to them the milk, stirring it in by degrees then
and add
put in the
Stir the
salt.
this also, beating well.
nutmeg
into the sugar,
and add
Let the whole stand ten minutes
until the sugar is dissolved
then pour the mixture into a
Baked
small pudding-dish, and bake.
custard should
never boil, but the heat should be moderate. When a

knife-blade inserted in the custard will come from it clear
and not milky, the custard has baked enough. This cusmay also be cooked in cups made for the purpose.
Set the cups in a pan of boiling water, and place the pan
When done,
in the oven, baking the custard in this way.
lift the cups from the water, and set them away to cool.
When the nutmeg is mixed with the sugar, it will be
found evenly distributed through the milk, and will not
tard
all float
on top.
CUSTARD
This makes
sive one.
is
SoufflL
a delicious dessert, but
It is
is
rather an expen-
served hot and admits of no delay after
it
cooked.
Two table-spoonfuls of butter.

Two table-spoonfuls of flour.
Two table-spoonfuls of sugar.
One
cupful of milk.
Four eggs.
Rub
the butter into the flour.
Place on the
fire in
milk boiler or a small sauce-pan all but two table-spoonBeat the yolks of the eggs light, and
fuls of the milk.
add to them the milk reserved. When the milk on the
fire boils,
add
it
by degrees
to
the flour
and
butter, stir-
AND GELATINE JELLIES,
CUSTARDS, CREAMS,
ring carefully.
it
aside to cool.
eggs, beaten
stiff,
and bake
once from the
at
When
cook
in the sauce-pan,
yolks of the eggs and
tiie
remove the mixture
sugar,
set
Replace the milk
minutes; then add
eight
it
485
and
fire,
add the whites
cold,
of the
buttered pudding-dish for
in a
twenty minutes in a moderate oven.
Serve
at
once with
CREAM SAUCE.
One
cupful of
powdered
sugar.
One-quarter cupful of cream or milk.
One
If the
extract
of wine, or
is
used instead of the wine, four table-
spoonfuls additional of cream or milk should be used.
Rub
and add the sugar, beating all

and creamy, gradually add the
the butter to a cream,
the time.
When
light
wine, and then the cream, a
mixture
is
little
basin of hot water, and
stir until
creamy, but no longer
it
is
at
When
a time.
quite smooth, set the bowl containing
a very fine sauce, and
will
if
the whole
to
the
in
smooth and
take a few minutes.
well beaten,
the hot water long enough
is
it
This
and not kept
melt the sugar,
it
will
in
be
white and foamy throughout.
CREAMS.
There are no more delicious desserts made than those

which cream is used. They are exceedingly easy to
make, and as they may be prepared some time before dinner, they have the advantage of being out of the way
when the meal is being prepared. These dainties are
in
THE PATTER iY COOK-BOOK.
486
very cheap in the country, wliere cream

in fact, they
not expensive in the
are
when whipped,
more than doubled
is
is
plentiful, and,
city,
since cream,
For
in quantity.
whipping cream, see page 471.
PLAIN WHIPPED CREAM.
Sweeten the cream

rather
the
strongly
ice
eaten in
tier.
It
until cold,
many
is
to taste,
and add vanilla
the cream
then whip
light,
to flavor
set
it
on
Whipped cream may be
and serve.
With strawberries nothing is dainin glasses, sponge cake
ways.
sometimes served
being passed with
it.
CHARLOTTE RUSSE.
One
One
(PLAIN.)
pint of cream.
Sponge
cake.
Mix the cream, vanilla and sugar together, and set

them on the ice for an hour, to chill thoroughly. Then
whip to a stiff froth, skim the froth off into a sieve to
drain,
cream
and whip the liquid that drains from it.

will not whip light.
Set the froth on the
At serving time
sponge cake, and
a very cold place.

lady-fingers
cream.
or
Loaf sponge cake
is
All the
ice,
or in
line a glass dish with
turn
in
the
whipped
very satisfactory for this
Cut the slices not too thin, and lay them side by
on a platter or a flat dish. With a table-spoon distribute the thin cream that would not whip among the
slices, to moisten them
then heap the whipped cream
upon the cake, and serve.
dish.
side
CUSTARDS, CREAMS,
AAV GELATINE JELLIES.
487
CHARLOTTE RUSSE WITH EGGS.

One
One
pint of cream.
Sponge cake.
Two
Charlotte russe
eggs (whites).
made
in this
way
be firm and
will
harden sufhciently after being on
the
will
Place the
ice.
sugar and vanilla with the cream, and whip as previously
cream very cold. Beat the whites

and add them to the whipped cream.
The sponge cake should be baked in a large sheet
on a dripping-pan
Cut an oval piece from the cake
to fit the bottom of the charlotte pan, or whatever
the charlotte russe is to be served in, and cut evendirected, having the
of the eggs
stiff,
sized parallelograms to
fit
the cream as
whipped, and set
soon
as
the sides.
Fill the
it
dish with
on the
ice.
Should there be only sufhcient cake to cover the sides,

put a paper cut the proper shape in the bottom of the
mould, and heap in the cream the same as
if
the bottom
were cake.
CHARLOTTE RUSSE WITH GELATINE.

One-quarter box of gelatine.
One
One
One
pint of cream.
table-spoonful of wine.
One-quarter cupful of cold water.

One-half cupful of powdered sugar.
Soak the gelatine
Whip
in
the cold water until
the cream, placing the froth as
it
is
it is
made
softened.
in a
pan
488
and when all is whipped, sift over it the

and add the vanilla and wine. Pour the boiling
water upon the gelatine, and when it is dissolved, strain
Then stir (not beat) rapit over the whipped cream.
idly, resting the bowl of the spoon upon the bottom of
the pan, and turning the pan with the left hand while
set in ice-water;
sugar,
stirring with the right.
Stir
until
the gelatine
is
well
mixed with the cream, and when the charlotte is nearly

stiff enough to drop, turn it into the mould, which should
be in readiness nicely lined with sponge-cake,, as directed
in the
preceding recipe.
CHARLOTTE RUSSE WITHOUT CREAM.

This charlotte
that
made
is,
to be compared with
makes an excellent substi-
of course, not
with cream, but
it
when cream cannot be obtained.

mould allow
tute
For a three-pint
One-third of a package of gelatine.
One quart
Four
One
cupful of sugar.
Two
Soak the gelatine

milk.
of milk.
eggs.
for
two hours
in a cupful of the
cold
Beat the sugar and the yolks of the eggs together,
and add one-half a cupful, of the milk. Set the rest of the
milk on the fire in a double boiler, and when it is scalding, pour in the ^gg mixture and cook for five minutes
then add the gelatine, and stir until it is dissolved, after
which remove from the fire, and cool. Place the preparation in a bowl of ice-water to chill thoroughly, and when
it is very cold, add the whites of the eggs, unbeaten
beat
;
CUSTARDS, CREAMS,
until the
whole
thick and frothy, turn
is
and
lined mould,
away
set
it
into
489
cake-
to harden.
BAVARIAN CREAM.
This dessert
is
made
of
whipped cream and
with or without eggs, fruits being
gelatine,
frequently added to
m one large mould or in individual

making Bavarian cream, do not add the
whipped cream to the ingredients with the gelatine, until
they are quite cold and are beginning to " set " or the
cream will dissolve. The ingredients will "set" very
quickly, if placed on the ice.
All varieties of this cream
make delicious charlotte russe.
They are sometimes
frozen, in which case the whipped cream is not added
flavor.
It is
served
moulds.
In
until the
custard (or
ingredients
with the gelatine)
is
partly frozen.
PLAIN BAVARIAN CREAM.

This
is
tine (see
made
the
same
as charlotte russe with gela-
page 487), omitting the wine.
VANILLA BAVARIAN CREAM.

One
One
pint of cream.
pint of milk.
Four eggs
Two
Two
(yolks).

Whip
ing
it
the
cream
light,
skimming the
on a sieve to drain.
When
sieve in a cold place until the
froth
off,
all
is
whipped,
cream
is
needed
and
lay-
set
the
for use.
THE PA TTER.V COOK-BOOK.
490
Place the gelatine

a
in the
water to soak, and
hurry, set the cup containing
much
better, however, to let
cool place.
It
required in
place
warm
it is
soak for two hours
it
soften in a
will
if
warm
in a
it
in
an
place in half
hour, and will then be ready for use by the time the rest
cream is prepared. Reserve a large half-cupful of

and place the balance on the fire in a double
Beat the yolks of the eggs light, and add to
of the
the milk,
boiler.
them the
half cupful
the boiler
is
utes
then remove from the
tion
is
the milk in
and cook two minand add the gelatine
fire,
(which should be soaked by
Also
the milk.
When
of cold milk.
boiling, stir in the yolks,
this
time), straining
the sugar, and
stir in
when
cold, beat in the vanilla, stirring until all
Then
smooth.
the whipped
stir
it
on the
ice or in
into
is
quite
very lightly,
in
mould
the mixture in a
until well incorporated, place
moulds, and set
cream
it
the prepara-
some cool
place.
or
The
cream should not be turned out
for at least four hours, as
requires fully that length of
time for the gelatine to
it
harden
it
sufficiently.
CHOCOLATE BAVARIAN CREAM.

This
is
made
the
same
as the vanilla
cream
in
the pre-
ceding recipe, two table-spoonfuls of grated chocolate being
added,
and but a
of the cold milk,
Add
tea-spoonful
Melt the chocolate on the
used.
it,
and
stirring
fire,
of
vanilla
placing
and cooking
it
until
being
in a little
smooth.
strained, to the yolks of the eggs, which should be
beaten, and half a cupful of
the cold milk added, the
same as
then
in
the vanilla cream
ing milk, and finish as directed.
stir
all
into the boil-
CUSTARDS, CREAMS,
49
STRAWBERRY BAVARIAN CREAM.

One quart
of strawberries.
One
pint of cream.

pick
Carefully
the
berries
mash
over,
them
well,
squeeze them through a colander, and add the sugar
Soak the gelatine
the juice.
solved,
add
it
draining
light,
to
it
the strawberry juice.
on a
to
and when disWhip the cream
in the water,
sieve,
and
set
it
place
in a cool
Place the juice and gelatine on the ice or

in a cold place, stir it smooth, and when it begins to
" set/* stir in the whipped cream carefully.
Line a mould
until needed.
with
some whole
set
on the
it
of the
strawberries,
it
fill
ice or in a cold place.
mould when ready
to serve,
fresh strawberries arranged about
with the cream, and
Turn the cream out

and send to table with
it.
PEACH BAVARIAN CREAM.

Eighteen peaches.
One and
a-half pint of cream.
Peel and
them on the
Watch them carefully, adding a
fire in a small stew-pan.
little water, if needed; but, if possible, stew them in
Mash them as they cook, and when retheir own juices.
sauce, add the sugar, and stir
smooth
fine,
duced to a
Place
the gelatine
in
the water to
stone the peaches, cut them up
until
it
is
fine,
dissolved; then squeeze
soak.
and
all
set
through
fine
THE PA TTERISr COOK-BOOK.
492
colander,
if
Now
there are any lumps.
add
to the
peaches
the dissolved gelatine and half a pint of the cream,
stir-
and set in a cold place. Whip the rest of the

cream, and drain well, and as soon as the gelatine begins
to set, add the whipped cream to it, turn the whole into a
mould, and place it on the ice for four hours.
ring well,
APRICOT BAVARIAN CREAM.

This
is
made
in the
a pint can or
using
same manner
a
as the peach cream,
pint of apricots instead of the
peaches.
PINEAPPLE BAVARIAN CREAM.

One
pineapple.
One
pint of cream.

Soak the gelatine in the water. Whip the cream light,

and set it in a cool place. Grate the pineapple,
add to it the sugar, and simmer in a porcelain-lined
drain,
sauce-pan for fifteen minutes.

to
the
when
it
pineapple,
set the
begins to congeal,
whipped cream.
into a mould, and
Stir the
set
it
Add
mixture
stir
the soaked gelatine

in
cream very
on the
a cool place, and
very smooth, and add the

carefully, turn
ice for four hours.
ORANGE BAVARIAN CREAM.

Three oranges
(juice).
One orange (rind).

One pint of cream.
it
CREAMS.
493
One-quarter cupful of cold water.

One-quarter cupful of hot water.
One-quarter box of gelatine.
Soak the gelatine
in the
and squeeze the
of the oranges,
same bowl.
Whip and
cool place.
When
solved, pour
into
it
mixture into a
and
until
juice
tin
from three into the
drain the cream, and place
the gelatine
is
soaked, add to
it
it
in a
the
and when it is completely disthe bowl with the juice.

Strain this
basin, set it on the ice or in a cool
hot water, stirring well
place,
cold water for two hours in a
Grate into a bowl the yellow rind from one
cool place.
the gelatine
commences
to
thicken the
add the whipped cream, stirring

thoroughly from the bottom of the pan. Take up a
spoonful of the mixture, and pour it back and if it does
not immediately sink, the mixture is thick enough to
mould.
It may be poured into a
mould lined with
sponge cake, if desired; or an unlined mould may be
juice; then gradually
used.
SPANISH CREAM.
One
pint of milk.
Three eggs (yolks and whites).

F'ive table-spoonfuls of sugar.
One and
one-half tea-spoonful of vanilla.
One-quarter cupful of water.
Soak the gelatine
in
the water.
cupful of the milk on the

rate the yolks of the eggs
light,
When
and add
to
the milk in
fire
in
Place
all
but half a
a double-boiler.
Sepa-
from the whites, beat the yolks
them the half-cupful

the boiler
is
of milk reserved.
boiling, stir in
solved gelatine, and cook one minute.
the dis-
Then add
the
P^ TTERN COOK-BOOK.
'^^^
494
yolks and milk, and cook one minute longer, or until the
whole
like thick
is
Beat the whites
cream.
eggs
of the
cream from the fire, add

them to it, stir up well, and at once remove the cream
from the heat. When nearly cold, add the vanilla. Stir
well, and pour the cream into a mould, which has preLet it stand in a
viously been dipped in cold water.
cold place until the next day or if made early in the
morning and placed at once on the ice, it will be ready
Send to table with whipped
for a late evening dinner.
and
stiff,
just before taking the
cream, and serve with sponge cake.
AMERICAN CREAM.

One and one-half pint
One lemon (juice).
This quantity
atine
will
of milk.
serve eight persons.
with the cold water, and soak
Cover the
for half an
gel-
hour.
Place the milk in a double-boiler, and when hot, add the

gelatine
and
stir until
it
in
When
the
fire,
strain
turn the
add
cream into a
a cold place over night.
Serve with
the lemon-juice and sugar,
mould, and set
remove from
dissolved,
set the mixture aside to
cool.
stir well,
it
is
cold,
vanilla sauce.
CHOCOLATE WHIPS.
One quart of milk.
One square of Baker's
chocolate (one ounce).

Six eggs.
One
pint of cream.
,
CREAMS.
One
495
One
salt.
table-spoonful of boiling water.
line, and place it in a small frypan with two table-spoonfuls of the sugar and the
Heat in a double-boiler all but half a pint
boiling water.
and when the chocolate is dissolved, add it
of the milk
Beat the eggs and the
to the boiling milk, stirring well.
rest of the sugar together, add to them the half pint of
milk reserved, and stir the mixture into the boiling milk.
Stir until the custard thickens, add the salt, and set away
to cool.
Season the cream with the vanilla and two
table-spoonfuls of the sugar, and whip it to a stiff froth.
When the custard is cold, half fill glasses with it, and
heap the whipped cream upon it or it may be served in
one large dish, with the cream heaped on top of the
The above quantity will serve eight persons.
whole.
Scrape the chocolate
ing
PEACH SPONGE.
Two-thirds of a quart of peaches.
,Fonr eggs (whites).

One and one-half cupful
of water.
Peel the peaches, and cut them up small, measuring
them
after thus
prepared.
Place the gelatine in half a
cupful of water, and set to soak for two hours in a cool
place; or
where
it
if
hurried, place
will dissolve in half
be of so
ever, will not

latter
method.
together for
it
on the back of the range,
an hour.
fine a flavor
The
if
Boil the rest of the water
fifteen
minutes.
Mash
the
howby the
dessert,
prejoared
and the sugar

peaches
fine,
496
and turn the syrup
press them through a fine colander,
over them.
in
another
Place the sauce-pan containing the mixture

of boiling water,
full
Add
stirring all the time.
minutes more
and cook
for five minutes,
and
the gelatine,
stir for five
then place the pan in cold water, and
stir
add the whites

of the eggs, well beaten, and stir until the whole begins
to harden, at which point turn it into a mould, and set in
At serving time turn the sponge from the
a cold place.
mould, and send to table with cream and sugar.
the sponge until
it
begins to cool
also
STRAWBERRY SPONGE.
One
quart of strawberries.
Four eggs (whites).
One and one-half cupful

One lemon (juice).
This
is
prepared a
of water.
different
little
from the peach
sponge, as the berries are not cooked.

tine in half a cupful of the water.
add half the sugar
to
them
when
the berries through a sieve.
Mash
Soak the
gela-
the berries
and
this is dissolved, press
Boil the rest of the
sugar
and the water together for fifteen minutes, add the gelatine to this boiling syrup, remove from the fire at once,
and add the berries. Place the pan containing the preparation in another
place
of cold
full
and beat the mixture
water, or set
five
it
in a
cold
minutes, until cool and
Then add the whites of

and beat well until the whole has
thickened considerably. Pour the sponge into a mould,
and set it away to harden. Serve with cream and sugar.
beginning
to thicken
slightly.
the eggs, well whipped,
GELA TINE JELLIES.
497
GELATINE JELLIES.
Gelatine as
now obtained
and
refined
is
clarified dur-
ing the process of manufacture, and this renders
it
unnec-
essary to use the white of eggs for clarifying, as was for-
merly the case.

clarify
Many
cooks, however, prefer to further
producing thereby more dainty and
for jellies,
it
When
inviting-looking desserts.
ens the gelatine, so that a
be allowed than
The packages
if
the egg
more
little
sold by grocers by the ounce.
expensive than
weak-
it
brands of gelatine on
plain
the
same
two ounces
Pink gelatine comes
without the wrappers.

is
used
the ^gg were omitted.
of all the various
the market are supposed to weigh the
and
is
of the latter should
It is a
in
sheets
little
more
Allowing half pink
variety.
and half plain gelatine will impart a rich pink tint to a

a cream.
Very many desserts are now made
with gelatine, and almost invariably they should stand
over night before being used, that they may be sure to
jelly or
harden
sufficiently.
Gelatine
keepers
has
some
peculiarities
do not understand.
length of time in a
flavor will be
warm
developed
which many house-
gelatine
If
is
kept
place, a disagreeable odor
while
if
soaked
in
any
and
cold water in
a cold place, these objectionable features will not appear.
The
latter
course, but
method of preparing requires more time, of

by using a little forethought this need seldom
cause inconvenience,
TO CLEAR JELLY.
Allow the whites

the liquid.
32
of
two eggs
to
Beat the whites not too
every three pints of

stiff,
add one cupful
498
and beat
of the jelly 10 them,
one minute.
for
Stir this
the fire where
it
will
and place the whole on

heat slowly and when bubbling, set
back where
it
will
keep
mixture into the rest of the
it
Keep
hour.
jelly,
at the boiling point for half
hour, strain the jelly through a tine strainer,

it
an
the pan covered, and at the end of the half
and then run
through a flannel bag that has been wiung out of hot
water, hanging the bag up after the jelly has been poured
into
and allowing the liquid
it,
to
slowly through.
filter
After this filtering process, the jelly will be found clear
and
bright.
TO REINIOVE JELLY FROM THE MOULD.

Set the mould in tepid water until
sides of the jelly are yielding a
made
made
Lift
of tin, this will require but
earthenware,
of
mould from the
the
tipping
will
it
it
little
to
one
Place a
with a knife.
evident that the
is
it
If
little.
half
the
mould
minute
but
is
if
take three times as long.
water,
wipe
it
carefully,
and,
side, loosen the jelly very gently
dish over the open part of the
flat
mould, and turn dish and mould over simultaneously;

hold them
in this position
moment, and then
carefully
raise the mould.
TO SERVE GELATINE JELLY.
The manner
very attractive.
be embedded
of serving these jellies
Any kind
in the jelly,
kiyers, or the fruit will not
the mass.
it
with
To
some
with the
efifect
tiiis,
but the latter must be cooled
and
in
be distributed evenly through

put in a layer of
of the liquid jelly;
jelly,
may be rendered
may
of ripe, well-tiavored fruit
when
this
fruit,
and wet
hardens, cover
after this has hardened, put in another
GELA TINE JELLIES.

layer of fruit, and proceed as before.
may be combined
colors
allow the
jelly,
first
in
layers.
499
Jellies of
various
To make marbled
layer to but partially cool,
and then
put in the second, which should be of a different color,
adding
by spoonfuls. Another pretty way of

pink and a light-colored jelly in thin
sheets, pouring the liquid upon platters
and when the
this layer
serving
is
to cool a
Heap the pink

squares in the center of a large glass dish, and surround
them with the lighter kind. The jelly may also be served
jelly
it
made
baskets
in
cut
set
is
choose large,
each side of
into
tiny
squares.
To make
oranges.
of
these baskets,
With a sharp knife cut on

the stem about half way through the orange,
fair
oranges.
leaving a strip about half an inch broad for the handle.
Cut the orange transversely on both sides, and remove

made. With a tea-spoon separate the
remaining pulp from the skin, being careful not to break
the sections thus
Remove the pulp, and the baskets are comThese baskets may be placed in a pan of
pounded ice and filled with the liquid jelly, or they njay
the latttr.
pleted.
be
filled
with the tiny squares of jelly at serving time.
The baskets should be kept
in a cool place to retain their
shape, and bright ribbon will be tied about them

filled,
to
method
is
render them
to cut
each orange
attractive.
in
halves,
Still
when
another
remove the pulp,
one-half with jelly, and the other with Bavarian cream,
fill
and
set the parts
sometimes formed
the center
the
high.
tube
ice.
At serving time put the
them with pretty ribbons. Jelly
a mould with a cylindrical tube in
on the
halves together, and

is
more
tie
in
when the
has made
jelly is
with
turned out,
whipped
fill
the hollow^
cream,
piling
it
500
WINE JELLY.
The
If
named
following
the jelly
is
pink isinglass
make
quantities will
three pints.
preferred light-colored, the spice and the
may be
omitted.
One box of gelatine.

One sheet of pink isinglass.
Two
lemons.
One
clove.
Two-inch piece
cinnamon.
of stick
One pint of sherry or Madeira.

One pint of sugar.
One and one-half pint of water.
Two
eggs (whites).
Soak the gelatine and
isinglass for
add the
wine, the spices,
half a
one of the lemons, peeling

add the juice of both lemons, the
the rest of the water and the beaten
also
Stir these well
whites of the eggs.
mixture on the
carefully;
its
and
fire,
when
the
stir
jelly
for
together, place the
ten
minutes, watching
bubbles, draw the pan back
contents will be kept at the boiling point only.
Cover the pan, and

pour the
in
thin, yellow rind of
the rind in strips
where
two hours
place them in a stew-pan, and
pint of cold water; then
jelly
flannel bag.
let
it
stand for thirty minutes
then
through a wire strainer, and then through a
Pour
it
into
one large mould or several
small ones, wetting the moulds before using, and set in a

cool place for at least six or eight hours.
Many
kinds of wine and liquor
may be used
in
this
way, the above recipe being proportioned for sherry, Madeira or port.
schino, noyau or
smaller proportion
punch would make
and a larger proportion
of
of brandy,
mara-
sufficient flavoring,
champagne may be
used, as
it
GELATINE JELLIES.
is
Those who think
not so strong.
5OI
clarifying
with the
whites of eggs unnecessary, and yet wish to use spices,
should steep them in the water for half an hour, then add
A very
the gelatine and wine, and strain as directed.
little
more water may be allowed
the eggs are not
if
used.
ORANGE
Two
JELLY.
oranges (rinds).
One pint of orange juice.

One and one-half pint of water.
One pint of sugar.
Two
Two
lemons
(juice).
eggs (whites).
One box
of gelatine.
Soak the gelatine
for two hours in half a pint of the

Grate the orange rind into a bowl, pour the
Beat the
juice upon it, and let both stand for two hours.
cold water.
whites, stir
put
all in
utes.
it,
them
into the juice,
a stew-pan and
When
Then
add the
over the
rest of the recipe,

fire
wine
JELLY, NO.
jelly,
I.
One-half pint of lemon-juice.
One lemon (rind, grated).

One box of gelatine.
One pint of sugar.
Two and one-quarter

Two eggs (whites).
the
min-
same
an
and mould.
at the boiling point for half
strain as directed for
LEMON
Make
for ten
the liquid bubbles, set the pan back, cover
and keep the contents
hour.
stir
pints of water.
as orange jelly.
THE FA TTBIKN COOK-BOOK.
502
LEMON
JELLY, NO.
2.

One-half pint of cold water.
One
One
cupful of sugar.
Two lemons
Soak the gelatine
when
in the
dissolved, pour on
the sugar,
Strain
harden.
it
(juice).
cold water for two hours

the boiling water,
and when nearly
through
a sieve
Taste
at
and
add
add the lemon-juice.

mould and set away to
and add more sugar if
cold,
into
the
stir well,
last,
needed.
FRUIT JELLIES.
For best methods of making these jellies, see " The

Perfect Art of Canning and Preserving," published by the
Butterick Publishing Co., price fifteen cents.
This
is
convenient sixteen-page pamphlet by the author of the

present work and contains
plete instruction regarding
and preserving
for this
book.
and
in
compact, readable form com-
all
the processes of canning
and directions
work are omitted from this
for this reason recipes
class of household
TARTS, COOKIES, GINGERBREAD, ETC.

The Queen of Hearts,
She made some tarts,
All on a Summer's day."
"
**
Tarts, so called
in
America,
differ very
much from
We
dainties similarly designated in England.

to call
Mother Goose."
the
have learned
by that name very small shells of crust, which art

filled after cooking with a preparation made
generally
The tarts made by the

expressly for the purpose.
" Queen " mentioned above were evidently like our American pies
row
that
is
made with no upper
strips laid across the top
crust, or with nar-
and forming a kind
of lat-
tice-work.
Tarts are
made
of pie-crust or of puff paste.
nants or cuttings of either should
away
as useless.
purchased
at
Pans
little
cost
in
;
which
and form an agreeable addition
rem-
bake the crust may be
to
and the
No
therefore be thrown
tarts
to the
are easily made

home luncheon or
supper table.
TART SHELLS.
Roll thin a quantity of plain or puff paste, and cut
out with a glass or biscuit cutter.
it
With a wine-glass or a
smaller cutter, remove the centers of two out of three of
503
THE PA TTERN COOK-BOOK
504
made on
these circles; and lay the rings thus

this
way building
little
wall
around the
When
a baking-pan in a quick oven.
the third, in
Bake on
shell.
these shells are used,
no small pans are required. In using patty-pans, carethem with the crust, and bake quickly. When
the crusts are cold, fill them with jelly.
Beat to a stiff
froth the whites of two eggs, add two table-spoonfuls of
fully line
sugar to the whites, and spread the latter on top of the

jelly in the shells.
brown
Return the shells
The
the egg delicately.
make enough meringue
for
one dozen
ingue, of course, need not be used
much
to
oven, and
the
whites of two eggs will
if
The mer-
tarts.
not liked, but
adds
it
to the attractiveness of the tarts.
APPLE TARTS.
Five apples.
Three eggs.
One lemon (juice and
rind).

Three-quarters cupful of sugar.
Peel and core the apples, which should be tart
cook them
in
the water until
soft
Beat the sauce very smooth, and
slowly.
and
stewing them very
when
partly
cooled, add the beaten yolks of the eggs, the lemon-juice
and grated rind and the sugar, increasing the amount

sugar
if
paste,
fill
desired very sweet.
them with the mixture, and bake
a very hot oven.
minutes
in
add
to
stiff,
egg on top
the oven, and brown deli-
of sugar, spread the
of the tarts, return the latter to

cately.
five
them two table-spoonfuls
of
Line the patty-pans with
COOKIES.
ALMOND
Three
505
TARTS.
eggs.
One-half pound of shelled almonds.
Beat the yolks of the eggs to a cream, add the sugar,

and beat vigorously. Pound the almonds slightly, and
add them to the eggs and sugar. Place the mixture in
patty-pans lined with paste, and bake eight minutes.
Beat the whites of the eggs stiff, add two table-spoonfuls
of sugar, distribute the egg among the tarts, spreading it
on top, and brown nicely in the oven.
COCOANUT TARTS.
One
cupful of sugar.

One-half of a grated cocoanut.
Three eggs.
Boil
the water, sugar and cocoanut together for five
minutes.
is
Remove
the mixture from the
fire,
and when
it
nearly cold, add the yolks of the eggs, well beaten.
Stir all
well together, pour the
pans lined with
crust,
preparation into
and bake eight minutes.
patty-
Beat the
stiff, add two table-spoonfuls of sugar, distribute

meringue among the tarts, and return them to the
whites
this
oven
to
Many
brown
other
lightly.
fillings
may be made
for tart shells, mar-
malade, apple sauce, nicely seasoned jams,

very satisfactory for the purpose.
COOKIES.
SUGAR COOKIES, NO.
I.
Eight table-spoonfuls of sugar.

Six table-sijoonfuls of melted butter.
etc.,
being
506
Two
Two
of milk.
eggs.
Flour to thicken.
sugar beat the eggs light, and

and sugar, stirring well then add
Sift the powder with a little of the flour, and
adding enough more flour to admit of rolling
Stir the butter into tiie
add them
the milk.
stir this in,
roll
it
thin
Place the latter on a well floured board
out the dough.
and
to the butter
then cut out the cookies with a cutter,
dip each one in granulated sugar as soon as cut, and bake

in a quick oven.
SUGAR COOKIES, NO.
Two
2.
eggs.
One nutmeg
(grated).
Three large tea-spoonfuls
of baking-powder.
Flour to thicken.
Two
cupfuls of sugar.
One
One
cupful of milk.
tea-spoonful of
salt.
and sugar well together, and add

and the nutmeg. Sift the
powder in a little of the flour, add this and enough more
Then roll the
flour to form a dough that may be rolled.
dough, cut it ut, and bake in a quick oven.
Rub
the butter, lard
the eggs, well beaten, the salt
CREAM COOKIES.
One
pint of sweet cream.
Three eggs.
Flour to thicken.
COOKIES.
Two
Two
507
cupfuls of sugar.
Four tea-spoonfuls
of
cream of
tartar.
One-half tea-spoonful of nutmcrg.
Put the ingredients together
in
the
same order
as
directed for the sugar cookies, and bake in a quick oven.
COOKIES WITHOUT EGGS.
One and
one-half cupfuls of butter.
Two
cupfuls of sugar.
One
One
cupful of milk.
Two
One nutmeg
(grated).
Flour to thicken.
Place the ingredients together the same as for sugar

cookies, adding flour to roll as soft as possible
and bake
quickly.
SOUR MILK COOKIES.

One
cupful of butter.
Two
cupfuls of sugar.
Two-thirds cupful of sour milk.
Flour to thicken.
Two
eggs.
One lemon (rind and two

One tea-spoonful of soda.
Two
Rub
tea-spoonfuls of juice).
tea-spoonfuls of cold water.
the butter and the sugar together, and add the
eggs, well beaten, the rind of the
quantity of juice.
turn
Add
it
into
lemon and the required
Dissolve the soda in the cold water,
the milk, and
flour to thicken, roll out
stir
both into the
and bake quickly.
mixture.
77iR
50<S
PATTERN COOK-BOOK.
CHOCOLATE COOKIE
One square
of Baker's chocolate (one ounce).
Two
cupfuls of sugar.
One
cupful of butter.
Flour to thicken.
Two
eggs.
One
Melt the chocolate and butter together, add the sugar,

the eggs, well beaten, and the milk, in 'which the soda
has been dissohêd.
Add
flour to roll out thin,
and cut
Frost the cookies with an icing of
into small cookies.
confectioners' sugar.
JUMBLES.
One pound of sugar.

One pound of butter.
One and one-half pound
of flour.
Four eggs.
One
Rub
the butter
table-spoonful of brandy.
and sugar to a cream, and add the

brandy and then the flour,
eggs, well beaten, then the
sifting the latter very lightly.
Roll out the dough, sifting
pulverized sugar on the board to keep
and bake quickly.

rolled
out.
If
These cookies
not
desired
so
will
it
sweet,
use
dough instead of sugar. This

but rather expensive way to make cookies.
rolling the
mother's jumbles.
Three eggs.
One
cupful of sugar.
from sticking,
be very soft when
is
flour
when
a delicious
GINGER-CAKES AND GINGERBREAD.
509
Flour to thicken.
Cream
of milk.
Two
One
tea-spoonful of nutmeg
the butter
liked).
(if
and sugar together, and add
in their
order the beaten eggs, milk, powder, nutmeg and
Caraway seed may be substituted
being particularly popular with children.
sired,
sugar over the
granulated
before cutting the jumbles

lightly over
flour.
for the nutmeg,
sheet
the
de-
Sprinkle
dough
cake
of
out, passing
if
just
rolling-pin
all.

It is yearly
fashioned
trouble
lies,
difficult
cakes
delicious
make
It is
not
many
years since
and
This difference
made by
flavor to anything in
is
due
which
to the fact that
The
darkest
Rico, but this has a
next best
while at present
soda
in
foam up
if
smell,
delightfully
it
was used.
is
the
New
tested
it is
boiled in vac-
molasses
Orleans molasses, which
good
flavor.
by placing a small quantity
a table-spoonful
if
the molasses
turns of
it
will not
very
is
is
disap-
Molasses
of dissolved
good,
it
will
and emit a pleasant odor;

a greenish shade and has an unpleasant
in a dark, rich color
it
is
now comes from Porto

disagreeable flavor to many. The
molasses
pointingly light-colored, but of
may be
the
sugar was formerly
pans, so that the best quality of
scarce.
and
a process which yielded the good, dark molasses
as a regular product
uum
these old-
was possible
it
purchase molasses that would impart a
rich color
but
to
satisfactorily,
not in the recipes, but in the quality of mo-
lasses used.
to
growing more
but
prove satisfactory.
10
GINGER COOKIES, NO.

One
One
One
I.
cupful of sugar.
cupful of butter.
cupful of molasses.
One-third cupful of vinegar.
Flour to thicken.
One
One
One
One
Rub
table-spoonful of ginger.
egg.
add the ^gg^ well

and ginger, and stir all well together
Dissolve the soda in the vinegar, stir the
until smooth.
vinegar into the molasses, and add the latter to the mixBeat all well together, and put in enough flour to
ture.
admit of rolling out properly, taking care that no more
the butter and sugar together,
beaten, the
flour is
salt
used than
is
sticking to the board.

out,
are
necessary to
prevent
the
cakes
Roll quite thin, cut the cookies
and bake them in a quick oven. These cookies

delicious and are especially prized by chil-
very
dren.
GINGER COOKIES, NO.
Two
cupfuls of molasses.
One
cupful of butter.
2.
One
One
salt.
One-half tea-cupful of cold water.
Flour to thicken.
Place these ingredients together the same as in the prethe soda in the cold water.
ceding recipe, dissolving
Roll the dough thin, having added no more flour than

will
keep the dough from sticking
and bake
in a
Cut out
to the board.
quick oven.
GINGER COOKIES WITH COFFEE.

One
One
One
cupful of molasses.
cupful of strong coffee.
cupful of
brown
sugar.
One
One
One
Three tea-spoonfuls
of cold water.
Flour to thicken.
Beat the butter and lard well together.
Dissolve the
and stir it into the molasses, which

add to the butter and lard. Add the spice and coffee and
roll the dough
sufficient flour to make a soft dough
soda
in
the water,
three-quarters of an inch thick, cut the cakes out, and
bake them
fifteen
minutes
in a rather
quick oven.
GINGER SNAPS.
Two
cupful s of molasses.
Flour to thicken.
Two
tea-spoonfuls of ginger.
One
One-half
One
tea- spoonful of allspice.
Place the molasses and butter on the
and scald them
well.
fire in
a stew-pan,
Set the pan aside, and
when
the
molasses has cooled, add the rest of the ingredients, put-
enough flour to make the dough

Bake the snaps in a quick oven.
ting in only
roll
nicely.
GINGER-CAKES.
One pint of molasses.

One cupful of hot water.
Ten table-spoonfuls of melted lard.
One table-spoonful (scant) of soda.
One and one-half table-spoonfuls of ginger.
Flour to thicken.
Dissolve the soda
in
add
the hot water, and
it
to the
Place the lard and sugar together, and
stir
with them the molasses and the ginger, and flour to
roll
molasses.
out.
Bake
in a quick oven.
GINGER DROP-CAKES.
One
One
One
cupful of molasses.
cupful of sugar.
cupful of hot water.
Four and one-half cupfuls
One
One
One
Mix
ture
of flour.
egg.
table-spoonful of soda.
as directed in the preceding recipe
by spoonfuls into
a rather quick oven.
SOFT GINGERBREAD.
One
One
One
One
One
drop the mixand bake in
a buttered baking-pan,
cupful of sour milk.

cupful of molasses.
table-spoonful of gmger.
Five table-spoontuls of melted lard.
Flour to thicken.

Dissolve the soda in the vinegar, add
it
513
to the molasses,
Turn the molasses into the sour milk, stir

until well mixed, and add the rest of the ingredients.
The success of this bread depends on the amount of flour
and
stir well.
used being exactly
The
right.
batter should be
so thin,
by the spoon in stirring disappears

well made the cake is delicious.
that the track left
once.
When
at
SUGAR GINGERBREAD.
Two
cupfuls of sugar.
One
cupful of milk.
Three cupfuls
of flour.
Two
Two
One
eggs.
Beat the butter to a cream, and gradually beat the

sugar into
the
milk,
powder.
it
and
This
then add the ginger, the eggs, well beaten,

finally the flour
is
buttered shallow cake-pans.

a
mixed with the baking-
not baked as a single
Bake
loaf,
but in four
for fifteen minutes in
quick oven, and on taking the cake from
sprinkle
it
with sugar, cut
these on a dish to cool.
it
into
broad
The cake
will,
thin.
SPICED GINGERBREAD.
One
One
One
One
One
One
One
One
cupful of molasses.
cupful of boiling water.
pint of sifted flour.
the
oven,
and spread
of course, be very
strips,
SH
Partly melt
^^^'
PATTERN COOK-BOOK.
and put it in the molasses.

and add the latter to the
molasses.
Then add the rest of the ingredients, and bake
for three-quarters of an hour in a well-buttered tin.
the butter,
Dissolve the soda
in
the water,
CAKE.
"
With weights and measures

Oven of even heat,
just
and
true.
Well-buttered tins and quiet nerves,
Success
will
be complete."
Anon.
Cake and
saries of
life,
pastry are not included
and therefore,
afforded for their making,
them
for the family at
all.
if
it is
among
the
neces-
good materials cannot be
much
wiser not to provide
In no department of cooking
does the average housewife need less instruction than in

cake-making, for it is the one branch of cookery that
nearly every American girl learns.
a few principles which,
There
are,
make
however,
work
and the results more certain.
Accuracy in proportioning the materials is indispensable.
The baking is usually the most difficult part. See
that there is enough coal on the fire to last through the
baking; and be sure to have the oven ready to receive
the cake as soon as it is mixed, for the oven can wait for
if
acted upon,
will
the
easier
the cake, but the cake can never wait for the oven.
For most kinds of cake the oven should be rather slow,

but there should always be a steady heat.
for
sponge cake,
again.
good
it
will
test for
cause the cake
sponge cake
515
is to
If
to
it is
rise
too hot
and
fall
put a piece of
5l6
white paper in the oven and close the door for five min-
is
paper
If the
utes.
right
but
dark brown,
if
then of a rich yellow hue, the oven
is
of a light yellow,
it is
too hot.
too cool, or
if
of a
Should the oven by any
acci-
it
is
dent be found too hot after the cake
cake browns almost
at once,
lift
in,
is
The cake
cover the cake with a well buttered paper.

not be so
but this
fine,
beginning.
carefully before
be the fine granulated.
should
the
will
the only course to be pursued.
is
Measure everything
sugar used
so that
a lid off the stove, and
The
Powdered
sugar makes a dry cake, while coarse granulated sugar
made
does not melt, so that cake

heavy.
rather quick
The paper used
oven.
brown
turn a dark
in
in the oven, unless
If
it
is
coarse and
it is
in
testing should
Never move a cake

layer-cake
and do not put anyminutes.
five
thing in the oven while a cake

surely
with
Cookies, layer-cakes and small cakes require a
is
baking, or the cake will
fall.
necessary to look at a cake while baking, do so as
quickly as possible
and never throw
the
door of the
oven wide open for the purpose. Also be careful not to

jar a cake while it is baking; shut the door of the oven
Let loaf cake partially cool in the pan bevery gently.
fore taking
splints into a
cake-making
done.
out.
it
by disturbing
cake
will
to
too
test
teach
reliable guide
it
the
is
hot.
;
a very little experience in
beginner when the cake
watch
to
the cake from the sides of the tin

the straw
may be
is often made heavy

Never run straws or
delicate cake
while
it
entered,
if
when
desired.
this takes place,
But the main ob-
jection to using a splint or fine knitting-needle, as
recommend,
is
that
if
the cake
is
is
for the separation of
some
not quite baked, the air
CAKE.
517
made, and the cake
flows through the hole thus
falls
in
consequence.
Always
sift
the
flour
recipe orders the reverse.
measuring,
before
As
unless
the
flour differs in thickening
should be made of the first

baking of cake from a package of flour to determine
When the cake rises in the
just how much is needed.
center and cracks open, too much flour has been
qualities, a little inspection
used.
In a recipe that calls for two tea-spoonfuls of bakingpowder, two tea-spoonfuls of cream of tartar and one of
soda may be used instead.
Sift
the cream of tartar with
the flour, dissolve the soda in a table-spoonful

water,
and add
it
of
cold
to the cake before the whites of the
Of the makes of baking powders there is no end, and

each kind seems to furnish unimpeachable testimonials
from chemists as to strength, purity,
etc.
The
writer, hav-'
"
ing tried several kinds, has found that while the
"Royal
and other edibles of the same nature,

" Cleveland," which
it does not make as good cake as the
is, perhaps, the best
on the market for that purpose.
This powder makes a fine-grained, spongy cake, much
lighter, with
the same materials, than that in which
" Royal " has been used.
The writer has tested this
point with a considerable interest, and always feels sure
of her cake when the "Cleveland" powder is at hand.
makes
The
as
if
*'
fine biscuit
Royal " powder produces a coarser grained cake,
the sugar was too coarse.
Fruit,
washed
done,
such as raisins,
currants,
just before using, as, even
the
water
softening
the
etc.,
should
not be
when the cake is well

make it
fruit would
5l8
heavy and cause it to sink to the bottom. When the

fruit is received from the grocer, pick over the raisins and
currants,
wash them, rub the currants
in a
coarse towel to
dislodge the minute stems, and dry both thoroughly on
Leave
tins.
llie fruit
warm
in a
place
all
make
day, to
and put it away in closely covered

When needed for subsequent baking, the curtin cans.
rants require only to be well fioured, and the raisins to
be seeded and floured. This will be found a most consure
it is
perfectly dry,
venient plan.
Never melt
warm
or
Beat
the recipe.
the butter, unless so directed in
to a
it
cream with the sugar.

to measure all materials.
Use cups of uniform size

In baking
fruit
cake, always line the tins with well-
buttered paper, fitting
with butter.
it
Grease the cake pans
neatly.
many recommend,
Lard, which
tionable advantage for this purpose.
of ques-
is
the butter
If
is
very
wash the salt from it before using.

Never mix cake in a tin basin, but alway use an
earthenware dish*; for, when the butter and sugar are
rubbed together, they will be found much darkened
salt,
by the
tin.
Mix
the
spices
with
the
flour
or
the
sugar.
The
whites of the eggs will beat up quickly
are kept
in
Add
a cool place.
whites before beating, as salt
is
if
pinch of
cooling.
Use
the eggs
salt to the
a fork in
beating the whites, instead of the egg-beater, unless the
work must be hurried, as more froth may be produced

with the fork than with the beater.
In rubbing the butter and sugar together, use a spoon

instead of the hand.
To keep cake
fresh, place
it
in a tightly
covered
tin
box.
CAKE.
519
WEDDING FRUIT CAKE.

One pound
One pound
One pound
Two
cupfuls of molasses.
of butter.
One
wine-glassful of brandy.
of tlour.
One-half ounce of mace.
of
brown
sugar.
One-half ounce of cinnamon.
Four pounds of raisins.

Three pounds of currants.
One pound of citron.
Ten
One-half ounce of nutmeg.
One-half ounce of cloves.
eggs.
Seed
Wash
the
rubbing the currants

flour,
put in
Rub
thoroughly mix.
little
it
in
rather small pieces.
and sift again to

and sugar together until
Separate the whites and yolks
all
the spice,
of the eggs, beat the yolks light,
and add them
to
the
then add the molasses and the brandy,
stirring well after
coarsely.
the butter
they form a light cream.

butter and sugar
rather
stems by vigorously
coarse towel, and dry the fruit
Cut the citron
well before using.

Sift the
in a
them
chop
and
raisins,
the currants, scrub off the
each addition.
the flour
Sift a little of
on the raisins and currants, and slir the rest of

mixture, beating until smooth then add the
;
lastly the beaten whites of the eggs.
it
into the
fruit,
and
Line two" medium-
sized cake tins with well-buttered paper, divide
the mix-
and bake two hours in a slow oven.

This makes a fine wedding-cake, and it will last for years.
Keep it in a stone or tin jar in a cool place. Cut in
The cake is v^^v rich, and
small squares for serving.
ture between them,
much
at a time
is
not required.
PLAIN FRUIT-CAKE.
One
cupful of butter.
Two
cupfuls of
One
cupful of molasses.
brown
sugar.
Two
Two
Two
tea-spoonfuls of cloves.
tea-spoonfuls of mace.
520
One
cupful of strong coffee.
Four and a-half cupfuls

Four eggs.
of flour.
Rub
stir in
Two pounds
As soon
the soda.
coffee
into
the
the
butter
and
sugar.
of currants.
the eggs.
the
together
of raisins.
and sugar to a cream^ and add the

Heat the coffee, and then
the butter
yolks of
(grated).
pounds
Three-quarters of a pound of citron,
o tea-spoonfuls of soda.
beaten
One nutmeg
Two
as the latter
molasses,
the
Sift
dissolved, turn
is
well,
stir
spices
and add to
and the flour
seed and chop the raisins coarsely
currants, as directed in the preceding recipe

citron in small pieces.
Sift
the
it
fruit, stir
the rest of
of
little
clean the
and cut the
the
over
flour
the mixture, and
into
when
add the fruit. Lastly, add the beaten whites

Bake in one large or two medium-sized tins
an hour and a-half in a rather slow oven, first lining
well beaten,
of the eggs.
for
the tins with well-buttered paper.
WHITE FRUIT CAKE,

One
One
One
One
One
cupful of butter.
Two cupfuls of
Two and a-half
sugar.
cupfuls of flour.
Seven eggs (whites
Two
only).
tea-spoonfuls
of
of figs.
of dates.
of almonds.
of raisins.
Three-quarters of a pound of
baking-
powder.
Rub
pound
pound
pound
pound
the butter and sugar to a cream.
Chop
the fruit
rather coarsely, keeping each variety separate from
others while chopping, and
together with the fingers.

fruit,
afterward mixing
Sift
some
mix thoroughly.
the butter and sugar, stir in the
all
the
lightly
of the flour over the
place the powder in the rest of the
the flour again to
cit-
ron.
flour,
Then add
fruit,
and
and
sift
the flour to
lastly
add the
CAKE.
beaten whites of the eggs.
^
sized tins for an
521
Bake slowly
hour and
in two mediumLine the tins with
a-half.
buttered paper.
POOR man's fruit cake.

One pound
of fat salt pork.
Three cupfHls of coffee

Four cupfuls of sugar.
One
One
One pound of raisins.

One table-spoonful of cinnamon.
One tea-spoonful of cloves
(hot).
cupful of currants.
cupful of
Chop
a-half cupfuls of fôur.
the fat pork very fine,
and pour over it the boilthe coffee cool slightly, and add the
sugar.
the figs coarsely, seed and chop
the raisins,
ing coffee
Chop
Seven and
figs.
let
and
wash and dry the currants then put the
fruit all together,
and sift over it a little of the flour. Add
the spices to
;
the rest of the flour/and stir the

latter into the coffee and
When the mixture is well beaten, add the fruit,
and bake in one loaf on buttered paper for
an hour.
sugar.
SPONGE CAKE, NO.
I.
Six eggs.
The weight, of five eggs in sugar.

The weight of three eggs in flour.
salt.
One-half tea-spoonful of baking-powder.
One
table-spoonful of
Measures instead
lemon
extract.
of weights are used in
nearly all the

book, as they are more convenient
for the average housekeeper;
but in making sponge cake,
where the whole wetting depends on eggs,
which vary so
much in bulk, it is wisest to decide the
quantities of
sugar and flour by weight.
For those who do not possess
recipes given
in this
522
scales
may be
it
well to state that the weight of five ordi-
nary eggs in sugar
is
a full half-pint, while the weight of
three eggs in flour
is
a scanty half-pint by measurement.
Separate the whites and yolks of the eggs, and beat the
yolks light
a dry froth
add the
salt to the
whites,
and beat them
to
then put the yolks with the whites, and beat
until the yellow is
thoroughly incorporated with the white.
all the time, and add

and baking-powder together,
and add them to the mixture, stirring only enough to mix
them well into the egg. Butter the pan well, and bake
Sift in the
sugar by degrees, beating

Sift the flour
the extract.
three-quarters of an hour in a single loaf.
most satisfactory recipe. When the cake is

have a delicious sugar coat on the top,
resulting from sifting in the sugar a little at a time.
Sponge cake should never be cut with a knife. Instead,
This
break it in pieces, and serve on a cake-dish.
This
baked,
is
it
will
makes, perhaps, a rather untidy-looking dish

cake
but the
rendered heavy by the use of a knife.
is
SPONGE CAKE, NO.
2.
Three eggs.
One and a-half cupful of sugar.
One and a-half cupful of flour.
One and a-half tea-spoonful of baking-powder.
Two tea-spoonfuls of lemon or vani]Ia extract.
Beat the whites and yolks of the eggs light separately

then place them together, and beat again.
sugar a
flour,
Beat
little
into
all
at a time,
which
and add the
has been
stirred
Sift
flavoring,
the
in
tlie
and the
baking-powder.
well together, ajid at the very last stir in the hot
CAKE.
Bake
water.
in
one
523
loaf in a well buttered
quarters of an hour.
Break
tin for
three-
for serving.
WATER SPONGE CAKE.

Four
eggs.
Two cupfuls of pulverized

Two cupfuls of flour.
sugar.
One
Separate the whites and yolks of the eggs, and beat them
first
separately and then together.
lastly
Sift
in
the
sugar a
a time, then add the vanilla and the flour, and
little at
beat
Bake half an hour

Break the cake for serving.
the water quickly.
in
moderately quick oven.
in
\VHITE SPONGE CAKE.
Ten eggs (whites).

One and a-half cupful of sugar.
One cupful of flour.
Two
tea-spoonfuls of lemon extract.
Add
stiff.
and beat them

and add the lemon
the flour, and add the lat-
the salt to the whites of the eggs,
Gradually
extract.
Stir the
ter to the
Bake
salt.
in
buttered
sift
in the
powder
eggs, beating
one
tin.
sugar,
into
lightly but
mixing thoroughly.
loaf for three-quarters of

'
Break
in
pieces
when
an hour
CANADA SPONGE CAKK.

Ten eggs
Two
Two
(whites and yolks).
coffee-cupfuls of sugar
coffee-cupfuls of flour.
in
cold, to serve.
a well
THE PATTERN COOK-BOO]^,
524
One
Two
Add
salt.
tea-spoonfuls of flavoring.
the salt to the whites of the eggs, and beat
them
and add them to the whites,
Then add the sugar, and
beating both vigorously.
sift the flour and the baking-powder
beat thoroughly
together twice, and add them, stirring very gently
with a whisk or a knife.
Put in the flavoring, and bake
stiff;
beat the yolks
light,
half an hour in two well buttered tins.
ENGLISH WHITE MOUNTAIN CAKE.

One pound
of sugar.

One-half pint of the whites of eggs.
One and
Two
a-quarter
pound
of flour.
The above recipe is from an eminent English

The apportionment of eggs may seem strange, but
tainly
is
much
in
a wise
way
Rub
of measuring,
since eggs
cook.
it
cer-
vary so
and sugar together to

Sift the powder with
the flour, and add this to the mixture
and lastly add the
whites of the eggs, beaten to a stiff froth.
Bake threebulk.
the butter
form a cream, and add the milk.
quarters of an hour in a large, well buttered
angels' food.
One cupful of flour.

One and a-haif cupful
of granulated sugar.
Eleven eggs (whites).
One
(^ne tea-spoonful of
cream of
tartar.
tin.
CAKE.
times; then measure
Sift the flour four
cream
of tartar,
525
and
sift
through the flour-sieve three times.

the eggs to a
stiff,
in a
moderate oven.
Lay a paper on
all.
When done
Sift
the sugar
Beat the whites of
dry froth, and add the sugar a
a time, and then the flour and
minutes
and add the
it,
four times more.
turn the
little at
Bake forty
Do not butter the pan at
the
vanilla.
the bottom, leaving
it
unoiled also.
cake upside down, place the pan
bottom upward, and lay the cake upon

bottom of the cake.
it.
Frost the
COFFEE SPICED CAKE.

One
One
One

One
One
One-half cupful of coffee.
Two cupfuls
One
of flour.
egg.
tea-spoonful of grated nutmeg.
cupful of raisins.
Rub
and sugar to a cream, and add the egg,

Heat the coffee hot, add to it the soda, and
the butter
well beaten.
when
the latter
molasses
Seed the
^%g.
Sift the spices

little
is
dissolved,
the
turn
coffee
into
the
then add the mixture to the butter, sugar and

raisins,
and chop them rather coarsely.
into the flour, sprinkle the raisins with a
of the flour,
and
stir
the rest of
the flour into the
Lastly add the raisins, and beat well for at least
mixture.
Ave minutes, when
all
should be very smooth.
Bake
in
one loaf for three-quarters of an hour.

This
is
added,
if
very
desired.
mixed with the

be used.
reliable
recipe.
may be
may be
cunants alone may
More
fruit
Half a cupful of currant-
raisins, or a cupful of
3-6
SPICED CAKE,
cupful of sugar.
One
Two
One
Rub
One
a-half cupful of flour.
the butter
and sugar
Seed
mixture.
and
coarsely,
in well.
buttered
and add the eggs,
to a cream,
the
it
them rather
the spice, with the rest
preparation, stirring
the
to
raisins, stir well, turn
and bake rather slowly
tin,
chop
raisins,
Sift
flour lightly.
and add this

Lastly add the
of the flour,
it
Dissolve the soda in the milk, and add
well beaten.
the
eggs.
milk.
One and
to
One
a-half cupful of sour
One and
cupful of raisins.
into a
for three-quarters of
an hour.
WHITE CAKE, NO.

One
I.
coffee-cupful of sugar.
One-half coffee-cupful of butter.

One-half coffee cupful of milk.
One
coffee-cupful of flour.
One-half coffee-cupful of corn-starch.
Two
Three eggs (whites).
Rub
milk.
and sugar
butter
the
Sift
together
the
to a cream,
flour,
powder, and add them, beating

whites of the eggs, beaten to a
an hour in a well buttered
flavoring
Bake
for half
a moderately quick oven.
to
the
cake
desired.
WHITE CAKE, NO.

One and
and add the

and baking-
Lastly, stir in the
well.
stiff froth.
tin in
may be added
corn-starch
2.
a-half tea-cupful of sugar.
One-half tea-cupful of butter.
in mixing,
if
CAA'.
One
527
tea-cupful of water.
Three tea-cupfuls of flour.

Two
Four eggs
Mix
in
(whites).
the order given in the
preceding recipe, and

This makes a very delicate cake.
bake for half an hour.
POUND CAKE.
One-half pound of powdered sugar.

One-half pound of flour.
Six eggs.
One
Two
Mix
in
in the
one loaf
tea-
spoonfuls of flavoring.
order given for white cake, No.
in
a moderate
oven
i,
and bake
for three-quarters of an
hour.
CHEAP POUND-CAKE.
One
cupful of sugar.
One third cupful of milk.

One and a-half cupful of flour.
One tea-spoonful of mace.
Three
Rub
eggs.
and sugar to a cream, and add the eggs,

Sift the flour, bakingand then the milk.
powder and mace well together, and stir them in, beating
thoroughly.
Bake forty minutes in a rather quick
the butter
well beaten,
oven.
THE PA TTERN CO OK-B OOK.
528
COCOANUT LOAF CAKE.

One
One
cupful of sugar.
cupful of milk.
One-half cupful of cocoanut.
Two
cupfuls of flour.
One
egg.
Two
of
melted butter.
Place the melted butter and the sugar together, and

Sift
then add the beaten ^g% and the milk.
well
stir
the
baking-powder and
nut,
and bake
in
flour together,
When
beating vigorously.
one
all
is
and add
them,
smooth, add the cocoa-
loaf for half
an hour
in a rather
quick oven.
PLAIN LOAF CAKE.

One
cupful of sugar.

One and
a-half cupful of flour.
Two
eggs.
One
One
tea-spoonful of lemon or vanilla extract.
Cream
well
the butter and the sugar together by stirring

and add the milk, then the flavoring, and then the
into which the baking-powder has been stirred
add the eggs, well beaten. This cake requires
flour,
lastly
little
handling.
necessary
Bake
to
not beat
it
any longer than
for three-quarters of an hour.
able recipe
labor.
Do
is
just
blend the ingredients smoothly together.

This
is
a very
and makes a delicious cake with very
reli-
little
CAKE.
529
QUICK LOAF CAKE.

One
One
One
One
cupful of sugar.
cupful of milk.
One-third of a cupful of melted
der.
One and
butter.
Two
One
One cupful of raisins.

This cake
loaf,
is
stale
tea-spoonful
mond
Place the ingredients together

ceding- recipe,
a-half tea-spoonful of
mace or nutmeg.
cupfuls of flour.
becomes
table-spoonful of wine.
tea-spoonful of baking-pow-
in
of
bitter
al-
extract.
the order of the pre-
and bake for three-quarters of an hour.

most delicious when fresh, but it soon
and dry. As this recipe makes but one
however, the cake
is
not very likely to become stale.
CREAM LOAF CAKE.

One
cupful of sweet cream.
Two
cupfuls of sugar.
Three cupfuls of flour.

Four eggs.
Two and a-half tea-spoonfuls of baking-powder.
One lemon (grated peel).
Beat the whites and yolks of the eggs separately, and
add the sugar
to the
yolks, stirring well
then put in the
cream, the grated lemon-peel, the flour with the baking-
powder
eggs.
stirred into
Bake
it,
for forty
and
lastly the
minutes
beaten whites of the
in a rather
quick oven.
GRAHAM CAKE.
One cupful of sour milk.
One cupful of raisins.
One egg.
of
melted
butter.
One
One
One
One-half nutmeg (grated).
530
Beat the sugar and butter lightly together, and add the
soda into the sour milk, and

add the milk to the sugar and egg.
Sift the spice with a cupful of flour, and add this and
enough more flour to make a moderately thick batter.
^gg> well beaten.
when
it is
Stir the
dissolved,
In using graham flour

swells
considerably
therefore, this cake
it
after
is
need not be quite so thick when
ished as are most varieties.

sift
little
flour over them,
Beat vigorously for
wise to remember that
five
it
being placed with a liquid
fin-
Seed and chop the raisins,

and add them at the last.
minutes,
and bake
for
three-
quarters of an hour in a rather moderate oven.
CAROLINE CAKE.
The
make two
Two cupfuls of sugar.

Two and a-ha1 cupfuls
loaves.
of flour.
One
cupful of sweet cream.
Two
Two
Five eggs (whites).
Beat the butter and sugar well together add the cream,
and then the flour, into which the baking-powder has
been stirred; and lastly put in the whites of the eggs,
Bake in two loaves for three-quarters of an
well beaten.
;
hour
in a
moderate oven.
SHELLBARK (nUT) CAKE.
Two
cupfuls of sugar.
One
One
cupful of butter.
cupful of milk.
Four
eggs.
CAKE.
531
Two
One
pint of nut-meats.
Flour to thicken.
Cream
the butter and sugar together, and then add the
yolks of the eggs, the milk, and the flour with the baking-
powder stirred into it. Next add the nut-meats, chopping

them coarsely before adding and lastly stir in the beaten
whites of the eggs.
Bake for three-quarters of an hour
in a well buttered pan in a moderate oven.
;
GEM
CUP-CAKES, IN
These are very
satisfactory, but are only
The following
quite fresh.
PANS.
ingredients will
good when
make
sixteen
cakes
One
cupful of sugar.
Two
eggs.
Fruit
raisins or currants.
One
cupful of milk.
Three tea-spoonfuls
Two
Two
of baking-powder.
cupfuls of flour.
Place the materials together the same as in the preced-
Heat the gem-pans
ing recipe.
slightly,
grease them
thoroughly with butter, and place a small table-spoonful

of the batter in each
gem
plate
then lay upon the batter
three or four whole raisins well floured, or scatter over
it
a few floured currants or two or three thin slices of citron.
Add
another small
table-spoonful of the cake-batter
each gem, thus arranging the
bake
in a rather
for children
not at
(if
all rich.
quick oven.
cake
is
fruit in
to
the center; then
These are very nice cakes
allowed them
at all), for
they are
532
DROP CAKES.
One
brown
cupful of
Three cupfuls
sugar.
of flour.
Three-quarters cupful of butter.
Two
One
One
One
tea-spoonful of cinnamon,
Two
eggs.
cupful of sour milk.
cupful
Three-quarters
mo-
of
lasses.
Warm
add
it
the molasses, dissolve the soda in the milk, and
Rub
to the molasses.
the butter
and sugar
to a
cream, and add the beaten eggs, and then the molasses
mixture.
latter
the
Sift
in
with
spice
beat
then
until
the
all
is
and
flour,
smooth.
stir
the
Drop by
spoonfuls on a buttered baking-tin, or bake in gem-pans

or patty-pans, oiling well in
any case.
ROLLED JELLY CAKE.
Two
eggs.

of flour.
of milk.
Two
Mix together
ing well, then
salt.
the sugar and the yolks of the eggs, beatadd the milk and salt, and the flour, into
which has been stirred the baking-powder.

the beaten
cookie
whites of the eggs.
pan, turn
quick oven.
in
When
the
batter,
the cake
is
Butter
Lastly
and bake quickly in a

it bottom up
done, turn
on a baking-board; spread the cake with jelly,

and wrap a cloth or towel about it to keep it
until
cooled.
Cut
from
the
stir in
a dripping or
end
of
the
roll
it
up,
in
shape
roll
when
CAKE.
533
SPONGE JELLY ROLL.

Three eggs.
One
One
coffee-cupful of flour.
Two
coffee-cupful of sugar.
Two
salt.
table-spoonfuls of water.
Put the ingredients together the same as

ing recipe, and
cake than the
roll
up as directed.
in the preced-
This makes a larger
mentioned.
last
MARBLE CAKE.
One
cupful of sugar.
Rub
tions,
these to a cream, divide the cream into two por-
and use one portion
for the
dark and the other
portion for the light part of the cake.
THE DARK PART.

One-quarter cupful of molasses.
One
cupful of flour.
Two
One
eggs (yolks).
One-quarter tea-spoonful of grated nutmeg.
Add
one
creamed butter and sugar

and then the milk and
molasses.
Stir the powder, spice and flour together, add
the mixture, and beat thoroughly for three or four minutes.
It may be found necessary to slightly increase the
to
of the portions of
the beaten yolks of the eggs,
534
The
quantity of flour named.

in stirring the butter
track
made by
the spoon
should not at once sink back.
THE LIGHT PART.
Two
eggs (whites).
One
One
Add
the milk to the other portion of sugar and butter
then put in the

stirred
cupful of flour.
and
flour, into
lastly
which the powder has
add the beaten whites
been
first
of the eggs.
Place a layer of the dark part in a well buttered cakelin,
then a layer of the light, and so continue until
batter
is
used, ending with
the
Bake
dark.
all
the
three-
for
quarters of an hour in a moderate oven.
DOUGLASS CAKE.
One cupful of milk.
of sugar.
One
cupful of raisins.
Two
and
One
egg.
Two
a-half cupfuls of flour.
This cake, when properly made,

It is
is
necessary to use pastry flour for
lated sugar.
The
fruit
may be
extremely delicious.
it
omitted,
and
if
fine
granu-
not cared
for,
and a table-spoonful of vanilla substituted. Beat the

butter and sugar together until quite light and creamy
next add the beaten ^^g and then the milk.
Seed the
raisins, chop them coarsely, and sift over them a little of
the flour.
Mix the baking-powder through the rest of
the flour by sifting the two together at least twice
beat
;
CAKE.
the flour carefully into the
Then beat
the
535
mixture, and add the
fruit.
batter at least three minutes, and bake
three-quarters of an hour in a moderate oven.
The
flour
should be well sifted before being measured for this cake.

A chocolate icing made with confectioners' sugar will be
found particularly nice.
CHOCOLATE CAKE.
Two
Two
cupfuls of sugar.
cupfuls of flour.
One-half cupful of coffee (hot).

Two
Two
Two
eggs.
One square
Rub
the
of chocolate.
butter and sugar to a cream, and add
the
beaten eggs, and then the milk. Grate the chocolate fine,
and add it to the coffee, which should be very hot stir
well, and gradually add this mixture to the butter, sugar
;
and eggs.
Sift the
powder and the
in
one loaf for forty minutes
in
add
Bake
flour together,
the flour, beating well, and then put in the vanilla.
a moderate oven.
EGOLESS CAKE.
One and
a-half tea-cupful of sugar.
Three tea-cupfuls
One
of sifted flour.
tea-cupful of sour milk.
One-half tea-cupful of butter.
One
One-half tea-spoonful of grated nutmeg.
One
tea-cupful of raisins.
536
THE PATTERN
COOK-BOOIC.
Rub
Dissolve the soda in the milk.
the butter and

Seed the raisins,
them lightly with a
sugar well together, and add the milk.
chop them rather coarsely, and

little
of the flour.
flour
Sift the spice
with the rest of the flour,
and stir the latter into the mixture, beating hard

then
add the raisins. Bake for forty minutes in one loai
;
CUP CAKE.
One
cupful of sugar.
Three-quarters cupful of butter.
Two
Two
eggs.
Flour to thicken.
Unite the ingredients the same as

"l,
This following recipe
in loaf cake.
4" CAKE.
2, 3,
make two good-sized
will
One
One
cupful of milk.
Two
cupf uls of sugar.
loaves.
cupful of butter.
Three cupful s of flour.

Four eggs.
Put the ingredients together the same as for

Divide the mixture, place
it
in tins,
and bake.
RAISED LOAF CAKE.

Three cupfuls
One
of
warm
milk.
cupful of sugar.

One-half cake of compressed yeast.
Flour to thicken.
%-.
loaf cake.
CAKE.
Place
sugar and
milk,
the
enough
flour
to
warm
batter in a
make
537
yeast
In
place over night.
One and
together,
thick
rather
batter.
and
add
Set the
the morning add
a-half cupful of butter.
Two
cupfuls of sugar.
One
One
One
wine-glassful of wine or brandy.
cupful of raisins.
Two
Work
eggs.
butter thoroughly into the batter before add-
the
ing the beaten eggs and the sugar, spice and brandy.
Seed and chop the
and when
raisins, flour
Place the cake
at the last.
it
in
them, and beat them in
two medium-sized
has risen nicely, bake slowly for
fifty
tins,
min-
utes.
DOUGH CAKE.
The
following materials will
Four cupfuls
of light bread dough.
make two
Two
loaves:
Two
cupfuls of sugar.
One
One
One
cupful of butter.
One tea-spoonful of cloves.

One tea-spoonful of grated nutmeg.
cupful of raisins.
Three eggs.
One
table-spoonful of cold water.
soda in the water, and add the latter to

dough then thoroughly mix in the butter and sugar,
and add the rest of the recipe. Bake in two well butDissolve the
the
tered tins,
first
allowing the cake to rise in the tins until
Bread dough cake or raised cake requires

much beating to mix it thoroughly, it being frequently
necessary to use the hands to make the whole entirely
quite light.
smooth.
538
NUT CAKE.
One and
a-half cupful of sugar.
Three-quarters cupful of milk.
Two
Two
cupfuls of flour.
tea-spoonfuls of "baking-powder.
Four eggs (whites only)

One and a-quarter pounds
Mix
the
the ingredients the
of English walnuts.
same as
beaten whites of the eggs
for loaf cake,
last.
adding
Crack the
nuts,
and reserve twenty-five perfect halves for use on the

icing upon the top
chop the rest of the meats fine, and
stir them into the cake just before adding the eggs.
Bake in one loaf for forty-five minutes. Frost the top
with plain frosting (see page 550), and place the perfect
meats on top of the frosting, sinking them into it in
;
squares.
COCOANUT DROP CAKES.

One
cupful of sugar.
One-half cupful of batter.
One
One
cupful of milk.
Two
Two
Two
cupfuls of flour.
cupful of cocoanut.
eggs.
Place the cocoanut
hour
in
the milk and let
it
soak for an
then rub the butter and sugar together, and add
the beaten eggs, the milk and cocoanut, and lastly the
into
flour,
Bake
which has been stirred the baking-powder.

gem-pans or patty-pans. Frost the
in well buttered
cakes.
CAKE.
539
CREAM MOLASSES CAKE.

One
One and
egg.
a-half tea-spoonful of soda.
One
One
One
cupful of molasses.
cupful of sour cream.
Two
Flour to thicken.
dissolved
is
latter to the
stirred together,
spice into a
flour to
mix
little
make
it
stir
tea-spoonfuls of cold water.
Add
Stir the sugar into the egg.
and when it
and add the
the soda to the water,
the liquid into the molasses,
When
cream.
flour,
and add
and bake
tin,
for
is
well
Sift the
and enough more

Pour the latter into
this,
a not too thick batter.
a well buttered
the whole
with the egg and sugar.
an hour.
SILVER CAKE.
One and
Two
and a-half cupfuls

Four eggs (whites).
Two
Place
the
of flour.
ingredients
together the same as
for
loaf
cake, adding the whites of the eggs, well beaten, at the

last.
Bake
in a well buttered tin for forty minutes.
GOLD CAKE.
One and
Two
and
a-half cupfuls of flour.
Five eggs
Two
Two
(all
the yolks and one white).
THE PATTERN
540
COO^K-BOOlC.
light, and
creamed butter and sugar. Then add
the milk, the flour into which the baking powder has been
Bake for forty-five minutes
stirred, and lastly the vanilla.
Beat the yolks and the one white until very
add them
in a
to the
moderate oven.
BUTTERMILK CAKE.
One and
Two
One
and a-half cupfuls
of flour.
cupful of buttermilk.
Two
eggs.
Beat the butter and sugar to a

yolks of
it
tlxe
in the buttermilk,
and sugar.
stir in
cream,
Mash
eggs, well beaten.
and add the
and add
latter to the butter,
Stir in the flour, beat until
the
the soda, dissolve
eggs
smooth, and then
quickly the beaten whites of the eggs.
Bake
in a
well buttered tin for forty-five niinutes.
LAYER CAKES.
These cakes require a very hot oven. They should
cook in five minutes at the longest, and are not disturbed
by being turned if one side is browning too fast for the
other. Many people bake these cakes on the grate of the
oven with good success, as the heat is stronger there. In
making a layer cake that is to have a rich, sweet filling,
like chocolate, half a cupful of sugar will be found sufficient, unless a very
sweet cake
is
desired,
PLAIN LAYER CAKE.

One
cupful of sugar.
CAKE.
One cupful of milk.
One egg.
One and a-half tea-spoonful
541
of baking-powder.
Flour to thicken.
Rub
butter
the
into a
and
sugar together,
beaten, and then the milk.
egg, well
little
of the flour,
and add
it,
stirring
make
then add enough more flour to

batter for
track
sink,
all
made by
back
quantity
Place any of the
in
stirring
This
tins,
and bake.
it
not at once
will
a good
test.
This
three medium-sized layers of
cake.
the mixture.
make
will
in quickly
it
layer cake should be so thick that the
the spoon
into
add the
powder
a not too thin batter.
Place the batter in three well buttered
The
and
Stir the
fillings
is
given (see page 544) between the
layers.
QUICKLY MADE LAYER CAKE.

Two
eggs.
Two
Flour to thicken.
The
writer has often
found
this
way
of
making
layer
cake more successful than when "more time and pains

Butter the three tins for the
its making.
and be sure the heat of the oven is strong and
are devoted to
cake
first,
steady.
Rub
the eggs, stir
the butter into the sugar, break into this
them
in
quickly without previously beating
them, add the milk, and
stir
until
smooth.
Scatter the
baking-powder over the top of the mixture, sprinkle some

of the flour over it, and stir thoroughly, adding enough
THE PA TTERN COOK-BQOK.
542
more flour to thicken then pour the batter into the tins.
Cake made in this way does not require more than five
minutes' work after the materials are gotten together.
Bake quickly, and spread any of the fiUings given between
;
the layers.
WHITE MOUNTAIN LAYER CAKE.
The
make
following will
four large layers, thus forming
a good-sized cake:
One
cupful of butter.
Three cupfuls
One
of sugar.
cupful of milk.
Six eggs (whites).
One and a-half tea-spoonful of baking-powder.

One pint of flour (sifted).
Twenty drops of extract of bitter ahnond.
Rub
the butter
and sugar
to a light cream,
and add the
milk and then the whites of the eggs, beaten to a

froth.
Sift the flour
extract.
Mix
four
and bake
tins,
all
with the powder, and add
it
well together, divide the batter

in a quick oven.
stiff
and the
Spread plain
among
frost-
ing between the layers, and frost the top.
RIBBON CAKE.
This cake contains three large layers, the middle one
It is a large cake.
fruit through it.
having
One
cupful of butter.
Two
cupfuls of sugar.
One
cupful of milk.
Four eggs.
Three and
Two
a-half cupfuls of pastry flour.
CAKE.
Separate
the yolks
and whites
543
Rub
of the eggs.
the
butter and sugar to a cream, add to this the well beaten

yolks, stir well,
and put
in
the
into which has been stirred the
shallow tins of equal
and bake two

One
One
of
baking-powder.
Have ready buttered
add the beaten whites.

parts,
milk and then the flour
Divide the cake into three
size.
them
Lastly
three long,
plain.
To
the third
add
cupfu! of raisins.
cupful of currants.
One-quarter of a pound of citron.
Two
Two
tea-spoonfuls of molasses.
tea-spoonfuls of brandy or wine.
One-half tea-spoonful of mace.

One-half tea-spoonfuj of cinnamon.
and chop them coarsely, wash and dry

and slice the citron fine then put all the
fruit together, and flour it well.
Stir the fruit and spice
into the third portion of batter, and bake in the third tin.
When all the layers are done, arrange them with the fruit
cake in the middle, spreading a coat of jelly between
them.
Press each cake lightly with the hand as it is
Seed the
raisins
the currants,
laid
Trim
on, to insure the
layers sticking closely together.
the edges even, and frost with a plain or a boiled
frosting.
CARAMEL CAKE.
To make
three large layers allow
One
Two
One
cupful of butter.
cupfuls of sugar.
cupful of milk.
Three cupfuls
of flour.
Five eggs (whites.).
Two
544
Place
the
together the same as for plain
ingredients
Bake in
when done, spread between
layer cake, adding the whites of the eggs last.
three well buttered tins, and
the layers the caramel filling (see page 546).
WHITE LAYER CAKE.

One
cupful of sugar.
One-lialf cupful of butter.
Two
cupfuls of flour.
Four eggs (whites).

One and a-half tea-spoonful
of baking-powder.
Put the ingredients together, the same as
Bake
and spread frosting between the
in three layer-cake
ceding recipe.
tered,
in
tins,
the pre-
well
but-
layers.
VARIETY LAYER CAKE.

One
One
One
Two
Two
cupful of sugar.
cupful of milk.
eggs.
Flour to thicken.
Make
same as plain layer cake, and bake in four

done, spread between the first and second
layers a coating of currant jelly, between the second and
third simple melted chocolate, and between the third and
fourth the cream filling (see page 545), and frost the top.
layers.
the
When
FILLINGS FOR LAYER CAKES.

In arranging a layer cake
if
it is
much more
satisfactory
the bottom instead of the top of the cake receives the
filling,
the bottom being
much more porous and
receptive.
CAKE.
The bottom
of
the layers
much
be
will
crust at all will form on them,
545
and no
softer,
the cakes are baked on
if
the grate of the oven.
Put the layers together as soon

baked turn one layer upside
down for the bottom, spread over it whatever filling is to
be used, lay the second sheet of cake bottom side up on
as possible after they are
this one,
spread
it
with
the top layer with the
filling, and so continue, placing

bottom side downward.
Cake baked and put together

whatever
filling
filling is
put into
it
out between them as
crusted part receives the
this
in
way
retain
will
the layers will not press the
is
often
the
case when
the
filling.
CREAM
FILLING.
One
Two
One egg
(yolk).
One-half salt-spoonful of
Two
salt.
Measure the corn-starch evenly

and put with it two table-spoonfuls
across
the
of the milk.
spoon,
Add
to
^gg two table-spoonfuls of the

then put these two mixmilk, and beat well with a fork
Place the rest of the milk on the fire in
tures together.
the beaten yolk of the
a small sauce-pan set in another containing boiling water,
and when the milk
is
mixture.
whole
Stir
the
four minutes, stirring
boiling, stir into
all
until
it
the corn-starch
smooth, and
the time.
Add
the
it
cook
salt,
sugar
let
and butter as soon as the corn-starch is thoroughly stirred

Then remove from the fire, stir a moment to cool the
liquid somewhat, add the vanilla, and use.
in.
35
54^
CARAMEL
FILLING.
One and a-half cupful of brown sugar.

One cupful of milk.
One table-spoonful (scant) of butter.
One-half table-spoonful of vanilla.
Place the milk, sugar, and butter on the
pan
set in
until
stiff.
fire in
Take from the

Then add the vanilla.
thick.
fire
and beat
a sauce-
it
and cook
hard until
it
the sugar.
another containing boiling water
APPLE FILLING.
One egg
(white).
One-half cupful of powdered Sugar.
One
Whip
large, sour apple.
the egg to a very
Grate the apple
stiff froth,
fine, stir
it
and add
to
in very gradually,
and
use.
APPLE AND LEMON FILLING.

One apple (grated).
One lemon (juice and grated
rind).
Grate the apple and the rind of the lemon, place them on
the
lire
with the juice and sugar, and boil for five minutes.
ORANGE
Two
Two
Two
Two
FILLING, NO.
I.
oranges (juice and rind).

cupfuls of sugar.
eggs (yolks and one of the whites).
Grate the yellow from the oranges, and place the gratings
CAKE.
in
a saucepan
of
the water
with the orange juice, a table-spoonful
and the sugar.
containing boiling water.

table-spoonful
saucepan
water,
of
hot, stir in
is
547
Set the saucepan in another
Beat the yolks with the other
and when the mixture in the

and yolks. Let the
the water
cook a minute, when the whole should be
preparation
thickened; and just before taking
it
from the
fire, stir in
Remove
the slightly beaten white of one of the eggs.
at
once from the heat, and use when cold.
ORANGE
FILLING, NO.
2.
and grated rind
of but one).
Two
Two
One
dessert-spoonful of corn-starch.
oranges
(juice,
One
egg.
Place the corn-starch in half of the water, and when

dissolved, stir in the beaten yolk of the egg,
smooth.
Place
and
it is
stir until
the rest of the water, the juice of the
oranges and the grated rind of but one of them, on the
and when the liquid boils, add the egg

Cook two minutes, and add the slightly beaten
fire,
the ^gg just before taking the filling from the
mixture.
white of
fire.
Cool
partly before using.
COCOANUT BILLING,
One and
Two
a-half cupful of cocoanut.
eggs (whites).
little
of
powdered sugar.
milk.
Moisten the cocoanut with a

soak until well softened
little
warm
usually half
milk,
an hour.
and
let
it
Beat the
THE PA TTE-liN COOK-BOOK.
548
whites of the eggs to a
stiff
froth,
and add the sugar
to
Spread on the bottom cake a thin layer of the

frosting of &gg and sugar, and then a covering of the
them.
soaked cocoanut, and repeat this operation until all the

To what is left of the trosting, add
layers ê arranged.
enough sugar to thicken, stir in the remnant of cocoanut,

and spread the mixture thickly over the top, sprinkling
di^ cocoanut over the whole.
CHOCOLATE FILLING, NO.
I.
9ne-half cupful of milk.
One
cupful of
Two
brown
sugar.
Place the milk and chocolate together in a saucepan on

the fire, and stir until the whole is thick and creamy
then add the sugar,
Add
utes.
vanilla
smooth, and cook two mmremove from the fire, and add the
stir until
the butter,
use when slightly cooled.
For the top
of the
cake either use a plain frosting, or
else apportion the filling so there will
cover the top.

until
it is
Return
thick, stirring every
the top, smoothing
it
be enough
minute
down with
a knife wet in hot water.
CHOCOLATE* FILLING, NO.
2.

One-half cupful of white sugar.
Two
left to
and cook
then spread it on
this portion to the fire,
CAKE.
549
Unite the ingredients the same as directed

This
ing recipe.
I,
is
and on that account
will
the preced-
in
not so sweet and rich a
filling as
No.
be found satisfactory to many.
LEMON
FILLING.

One even table-spoonful of flour.
One tea-spoonful of butter.
Place two table-spoonfuls of the water on the
stir
the paste
until
well beaten ^gg^
is
perfectly
smooth
and beat again vigorously with a
Place the rest of the water, the
sugar, the
and grated rind, and the butter, over the fire

pan set in another containing boiling water.
mixture
it is
is
shiny,
flour,
boiling, stir into
it
and
then add the

fork.
lemon-juice
in
a sauce-
When
this
the flour mixture, cook until
and partly cool before using.

FROSTING OR ICING CAKE.
The
old
method
of
making
frosting
is
no longer
fol-
be thought necessary to beat the white

of the ^gg to a very stiif froth, and then to add the sugar.
Frosting made in this way is extremely hard when
lowed.
It
used
to
cut and after a few days can scarcely be cut at

are
many kinds
prepared
is
more
in this
of frosting
made
just
all.
There
now, but none are
way, except for elaborate decorating.
It
satisfactory to have the cake cold to receive the
when it is hot, the sugar in the icing melts

and often runs down the sides of the cake, giving the latter a most untidy appearance.
frosting, for
THE PATTERiV COOK-BOOK.
550
TO DECORATE WITH ICING.

It
requires very
cake, and
it
extra labor to decorate a frosted
little
can be done as soon as the icing
is
cold and
Funnels having ends of different shape may be pur-
set.
chased for this purpose.
In place of a funnel, a cornu-
may be
copia
made
little
of the point of the cornucopia,
frosting,
of stiff writing-paper
and press
used.
fill
the
Cut
off
latter with
out at the small end, forming differ-
it
ent shapes according to taste.
When
name
or a date
is
to
be placed on a cake, as
birthday cakes,
frequently the case with children's

the
may be
icing
colored
with
red
sugar,
is
etc.,
dissolved
Trace the name or date on

the center of the cake with a pencil, and then follow
An easy and very pretty decthe lines with the frosting.
chocolate
or
cochineal.
is made by placing dry red sugar in the cornucoand running it from the small end upon the soft icing,
making a name, an initial or a date. The point of the
cornucopia should be very small for this work.
oration
pia
PLAIN FROSTING.
One egg
(white).
Eight table-spoonfuls of powdered sugar.

One-half tea-spoonful of vanilla.
Beat the white

to
make
it
frothy
sugar have
with a fork
light
enough
to
until the
it
frosting
full
is
it is
Place
all
well
it,
but not
not
heaped.
perfectly
mixed
so
as
In measuring the
beaten the finer
is
and when
be readv to use.
thin
then add the sugar.
the spoonfuls even
the longer
the vanilla,
only
;
it
Stir
smooth and
will be.
Add
in the frosting will
the frosting in
the middle of
CAKE.
the cake, and press
edge
outward
until
almost rolling lo the
then set the cake in a current of cold
set
ble, to
cake
it
551
the icing at once, so
it
air, if possi-
not run off the
will
it in the refrigerator.
This quantity will
deep frosting for one cake only, and will
really be sufficient for two ordinary-sized cakes.
When only one cake is to be iced and the frosting is
or set
make
a very
desired
not
large
or deep, beat the egg thin, measure a
thick
table-spoonful of
it,
this
way
will
keep
will
to
will
add four
this
make
table-
frosting
of
most tastes. Frosting made in

form a crust on top, under which the sugar
depth to
sufficient
and
This
spoonfuls of the sugar.

suit
soft.
COCOANUT FROSTING.
Thicken plain frosting with two table-spoonfuls of
upon the cake, and scatter
it
prepared cocoanut, spread
dry cocoanut over the icing while
still soft.
CHOCOLATE FROSTING, NO.

One ounce
of chocolate (one square)
One
Place
and
over a hot
fire
until
in
a small frying-pan,
the mixture
Let the chocolate cool, add
glossy.
and
of sugar.
table-spoonful of water.
these ingredients together
stir
I.
it
is
smooth and
to plain frosting,
use.
CHOCOLATE FROSTING, NO,
Take equal
sugar.
placing
Melt
it
parts
.the
of grated chocolate
2.
and powdered
chocolate over the steam of a tea-kettle,
for this purpose in an
earthenware bowl set
in
552
When
the top of the kettle.
the chocolate
and a tea-spoonful
nearly cool, and use.
the sugar
of
is
meUed, add
vanilla.
Stir
until
BOILED FROSTING.
This frosting
is
powdered sugar
ample allowance
One
convenient to make when there
The
at hand.
for
one cake
following will
is
no
make an
cupful of granulated sugar.

One-quarter tea-spoonful of cream of
One egg
tartar.
(white).
One-half tea-spoonful of vanilla.
Place the sugar, water and cream of tartar in a small

sauce-pan set in another containing boiling water, and
boil
for six
Do
minutes.
granulate.
Beat the
not
the sugar at
all,
or
and gradually add
to
stir
stiff,
it
will
it
the boiling syrup, pouring the latter in a thin stream on
^g%^
the ^gg^ and stirring rapidly.

the last has been added,
and
Beat for
minutes after
five
flavor to taste.
SOFT FROSTING WITHOUT EGG.

Twelve table-spoonfuls
of sugar.
Eight table-spoonfuls of milk.
Boil these together

in
for five
minutes
in
a saucepan set
Remove from the

cooled. The frosting is
another containing boiling water.
fire,
and
stir
very vigorously until
then ready for use.
FROSTING WITH CONFECTIONERS' SUGAR.

This
sugar makes
very
fine
frosting
and does not
CAKE.
553
By confection-
require the use of an egg in the making.

ers' sugar,
however,
not meant the ordinary powdered
is
same
sugar, although both are about the
For a
Plai7i Frosting.
Add
price.
to four table-spoonfuls
sugar a scanty table-spoonful of water or milk,
the
well,
and
use.
Add
little
more
sugar,
if
of
stir
the frosting
is
not thick enough.
For a Chocolate Frosting. Make the plain frosting, and

add to it half a square of chocolate, which has first
been put in a cup and set over steam to melt, being used
when thoroughly
melted.
FROSTING WITH GELATINE.

One-half table-spoonful of gelatine.
One-half table-spoonful of cold water.
One
table-spoonful of boiling water.
Pulverized sugar.
Lemon
extract to flavor.
Place the gelatine and cold water

let
the gelatine soak half an hour
water, stir until the gelatine
through a fine wire strainer.

a tea-spoonful of the extract.
perfectly cold.
is
in a
bowl, cover, and
then add the boiling
dissolved,
Add
and
strain
it
sugar to thicken, and
Frost
when the cake
is
BEVERAGES.
" If the kettle boiling be
Seven minutes makes the

"
Hunger
is
tea."
the best seasoning for meat, and thirst for drink."
TEA.
Tea
picked
is
in
the dried
leaves of
May and June
of
surviving four or five seasons.

larger
human
amount
the tea-plant
these are
each year, the plants usually
The
of nutritive matter than
tea-leaf contains a
any plant used for
food, although but a small portion of this nourish-
ment is extracted by our common method of making tea.

By that method, which, of course, aims to produce a beverage only, we use such a comparatively small quantity
of tea that the amount of nutriment obtained is very
little,
the
chief
value
warmth and comfort
of the drink being the sense
that
it
diffuses
through the
of
sys-
tem.
In
making
tea a tin or granite pot should not
but one of either earthern, china or silver ware.
metal pot
is
used, the tannic acid acts
be used,
When
upon the metal,
The water should

be freshly boiled and used at the first boil, as after it boils
a few minutes it parts with its gases and becomes flat
thus producing a poisonous compound.
554
BEVERAGES.
555
and hard. Pour boiling water into the pot, and let it
remain long enough to thoroughly heat the pot then
pour it out, put in the tea, pour over it the quantity of
boiling water required, and stand the pot on the back
part of the stove for from five to eight minutes, accord;
Most
ing to the kind of tea used.
ready
in
which there
varieties of tea will be
minutes, but the English Breakfast, than
five
is
no better
tea,
to extract its full strength.
requires fully eight minutes

This tea should be placed in
a greater heat than any other kind.
hot enough
to
but
boil,
the
The
course, never be quite reached.

to
It
boiling
should be almost
point
should,
be used for each person depends altogether upon
The old rule, " a

each person and one for the pot,"
vidual taste.
of
quantity of dry tea

indi-
tea-spoonful of tea for
is a good one to follow,

and by allowing a generous half-pint of water for each
spoonful of tea, a moderately strong brewing is obtained.
When
several cupfuls of tea are required the proportion
of tea
may be reduced.
ICED TEA.
This
a favorite drink in summer.
IS
above directed, strain
it
Make
from the leaves, and
the ice for three or four hours.
the tea as
set
it
on
Serve with broken ice in
each glass.
RUSSIAN TEA.
This
is
made by
placing a slice of lemon in each cup
before pouring in the boiling hot tea.
COFFEE.
Coffee grows on small trees.
Mocha, the best
variety.
556
is
grown
The
Arabia.
in
fruit of the tree
is
something
By
our cherry and contains two seeds or beans.
like
bruising the
fruit,
the berries are separated, and they are
The raw
then washed and dried.

contain but
little
flavor.
ner in which the berries are roasted.
own
and
man-
berries are tough
Much depends upon
the
Comparatively few
work being
done so well by the large establishments. Mocha and
Java mixed one-third of the former and two-thirds of
the latter
is considered the most satisfactory combinapeople nowadays roast their
tion
by the majority
quantities
and grind
of
people.
and unground, keep

it
coffee, the
it
The
only as required.
Buy
in
coffee
in
small
air-tight
tin
cans,
finer
it is
ground, the
stronger will be the extract.

of coffee-pots in use, and many
French coffee-pot or biggim The
anything resembling the French
There are many kinds

are modifications of the
coffee
may be made
coffee-pot, as
in
none of the aroma
is
lost, the
spout of the
pot being closed with a thimble that prevents the escape

of
The
the steam.
coffee
is
filtered
and comes out
clear and bright.
TO MAKE FILTERED COFFEE.
The
make it.
should be ground as fine as the mill will

Allow half a cupful of the ground coffee to a
coffee
generous quart of water;

cupfuls of coffee.
in the
this
makes
sufficient for
five
Place the coffee in the cloth or strainer
top of the pot, arranged for the purpose, pour the
boiling water
water to
upon
filter
it,
and
set the pot back, allowing the
slowly through.
When
it
is
all
through,
and when the coffee is just

pour it out, and at once return it
set the pot over the heat,
at
the bubbling point,
to
BEVERAGES.
top of the pot to
the
t^^'j
Do
once more.
filter
this
still
making three times in all that the water has

been poured upon the coffee and serve at once. This
produces a clear, bright coffee and requires, at the most,
again,
not longer than five minutes in the making,
properly brisk.
made, or the bright tiavor
will
be
the heat
if
be served
should
Coffee
is
soon as
as
lost.
BOILED COFFEE. (iN COMMON COFFEE-POT.)

One cupful of unground coffee.
One egg.
One quart of boiling water.
Grind
the
of cold water.
and put
coffee coarsely,
it
into
the
pot,
which should be well scalded. Beat the ^gg well," add to

it the cold water, and stir this mixture into the dry coffee
in the pot
then pour on the boiling water, and place the
Stir the coffee until it boils, and then
pot on the fire.
;
set
it
on the back of the stove where
for ten minutes.
and return
spout.
will
it
to
Pour a
little
it
will just
bubble
of the coffee into a
cup
the pot, to clear the grounds from the
Let the coffee stand for
not bubble, pour
it
five
minutes
where
it
through a fine sieve into a hot
serving pot, and send to the table at once.
a very strong coffee, and
more or
used, according as the coffee
is
liked
less
This makes
water
weak or
may be
strong.
A cup of coffee is not perfect without cream. If

cream cannot be used, the next best thing for many
When this is disliked, hot
tastes is condensed milk.
milk
may be
substituted.
The milk should be heated
the boiling point, but should not boil.
milk with coffee.
to
Never serve cold
The cups should be warmed
with
hot
558
water before being used for the coffee, as the latter can
hot enough and
served
be
scarcely
trous failure
when
simply a disas-
is
half cold.
AFTER-DINNER BLACK COFFEE.

This
made by
is
either of the recipes given, double the
proportion of coffee being
used.
should be
It
very
strong and clear and should be served in small cups,

with block sugar,
desired, but
if
never with cream or
milk.
VIENNA COFFEE.
This
tion of
same as
whipped cream
the
is
the ordinary coffee, with the addiat serving.
CAFE AU LAIT,
This
made
is
of equal quantities of filtered coffee
and
boiled milk.
COCOA.
Cocoa
in
or chocolate nuts are the seeds of a tree growing
These
aroma is
Mexico, the West Indies and South America.
seeds are roasted the
same
as coffee, until the
They are then pounded to a paste in a hot

ground between rollers. The substance thus
produced, when mixed with sugar, starch, vanilla and
cinnamon, forms the chocolate of commerce.
Cocoa is made by grinding the bean fine, partly extractbrought out.
moi
tar or
ing the
oil,
and mixing a small proportion
of sugar with
the remaining powder.
Cocoa nibs
then broken
are the
into
small
bean deprived
pieces.
This
of
is
its
husks and
the purest
and
BEVERAGES.
The
best cocoa in our market.
used
make
to
weak decoction
559
shells or husks are also

for people with
delicate
digestion.
TO MAKE COCOA.
One
quart of milk.
Put the milk on the
cocoa with a
little
fire in
boils, stirring
it
Stir until the
kettle, boil five minutes,
Moisten the
a farina kettle.
cold milk, and pour
the kettle as soon as
being added.
of cocoa.
it
into the milk in
all
milk again
and
the while
boils,
it
Whipped cream
serve.
is
cover the
is
often served with cocoa.
COCOA FROM THE
NIBS.
One-half cupful of broken cocoa.
Two
quarts of water.
One
pint of cream.
Place the cocoa and water together
in
in
the double boiler,
two hours, when they should be reduced

quantity one-half.
Heat the cream, add it, strain, and
and
boil
them
for
serve.
cocoatinA.
This
is
very like chocolate, but
nearly free from
is
more
delicate,
and
is
oil.
Two
table-spoonfuls of cocoatina.
One
One and
Place the cocoatina
of boiling water.
in
a bowl with the sugar, add the
560
boiling water,
and rub the cocoa
milk
the
to boiling, stir in
hot jug, and serve.
may be
to
If liked stronger,
IJeat the
a paste.
whisk
paste,
well,
more
pour into a
of the
powder
used.
BROMA.
One
large table-spoonful of broma.
Four large table-spoonfuls
One
One
pint of milk (hot).
Place the broma

ring
all
of boiling water.
in a
the time.
sauce-pan, and add the water,
Add
stir-
the milk, which should be boiling,
and then the sugar. Place the pan on the

the mixture boils, and serve at once.
fire, stir
until
CHOCOLATE.
When
As
properly
in the case of
made,
this is a very delicious
however, the
proportion
milk
being,
Many
prefer the chocolate thick,
generally
making
it
large quantity of chocolate, by putting in
The
regular
chocolate
pot
some thicken-
small dasher that
etc.,
or by
comes
in
and
is
called the muller,
is
liked.
so by using a
ing substance, such as arrowroot, corn-starch,
mulling the chocolate.
its
chocolate to one quart of
strength, one ounce of plain
the
drink.
tea and coffee, tastes differ as to
worked up and down the same as the dasher of a churn.

This froths and thickens the chocolate. Should there be
no muller among the kitchen utensils, the chocolate may
in a double boiler, and then whipped wdth a
be made
cream whipper or a Dover ^gg beater.

is
often served with chocolate
drained, and
may be
soned with sugar and
it
Whipped cream
should be whipped and
served either plain, or slightly seavanilla.
BEVERAGES.
56
PLAIN CHOCOLATE.
Two
squares of chocolate.
One quart
of milk.
Two
a double boiler to heat.
Place the milk
in
chocolate
and put
fine,
sugar and water
of sugar.
table-spoonfuls of water.
it
in
Scrape the
a small frying-pan with the
set it in a good heat, stir constantly

smooth and glossy, and then stir it into the boiling
milk.
Beat with a whisk for three minutes, and serve
;
until
hot.
richer drink
is
made by doubling
chocolate mentioned above.
made by
the
amount
good chocolate
is
of
also
with the same quantity (two squares) a

and one of water. If the chocolate is desired thick, mix a table-spoonful of arrowroot or cornstarch with two table-spoonfuls of cold milk, stir this into
the boiling milk, and cook for ten minutes before adding
the dissolved chocolate.
Half a tea-spoonful of vanilla
may be added to the chocolate, if cared for.
using
pint of milk
SUMMER
DRINKS.
ROOT-BEER.
There
is
no summer beverage, perhaps, that
refreshing than root-beer, and
When
the roots had
first to
it
is
is
very easy to
more
make.
be steeped and the strength
thus obtained, the making of the beer was a laborious

task
little
but now,
cost,
many
are iimong the best.

36
root
and are wholly
extracts
are
satisfactory.
procurable
at
Hire's extracts
562
Fourteen quarts of water.
Two
quarts of sugar.
Three tea-spoonfuls
One
One
Place
scant pint of baker's yeast.
down
sugar
The corks
is to
recipe
package
of
if
be had,
the
it
it
for
common
will
last for years,
the beer after
bottle
This
or the contents will be lost.
and as they
and
dissolved,
is
of the bottles should be
part of the work, but
ent cork
an earthenware
these ingredients together in
all
jar, stir until the
ntely.
of extract of ginger.
bottle of Hire's Extract.
immedi-
tied securely
is
the
difficult
beer bottle with pat-
be found most convenient,
the expense
is
Use
not great.
made one week.

making root-beer may be found
has been
in
the
any kind of extract sold, but such directions
can scarcely be depended upon, as each manufacturer endeavors to impress upon the purchaser the large quantity
of beer that can be
tract.
made from
a single bottle of his ex-
tasteless, unsatisfactory
drink usually results
Set the beer on ice be-
from following these formulas.

fore using.
HOP BEER.
Two
quarts of dry hops.
Twelve quarts
of water.
One quart of molasses.

One cake of compressed
yeast.
Three table-spoonfuls of ginger.
One
table-spoonful of wintergreen essence.
Steep the hops very slowly for two hours

of the water; then strain,
and add the
make
ents,
adding the water
fore
adding the yeast cake, which
first
to
in
two quarts
rest of the ingredi-
the whole tepid bewill
dissolve in the
BEVERAGES.
water.
Let
all
stand in an earthen jar for twelve hours
This
then strain, and bottle tightly.
and a tonic as
563
;
a pleasant drink,
is
well.
PHILADELPHIA MEAD.
One
One-half pint of molasses.
Two
and a-quarter pounds of brown sugar.
One-half ounce of flavoring extract.
Two
ounces of tartaric
acid.
Put the water, sugar, molasses and acid together
when
the mixture
is
cold,
add the
the essence of wintergreen
or sassafras
kind used for such a purpose.
To make
cold place.
extract,
Bottle,
or
and
and
which may be
set
any other
away
in
the mead, place two table-spoonfuls
of the syrup in a glass of ice-water, stir until well mixed,
and add a-quarter of a tea-spoonful

to
ing
summer
soda
most refresh-
of bi-carbonate of
This
render the drink effervescent.
is
beverage.
RASPBERRY SHRUB.
Place any quantity of red raspberries in a stone
cover them with good cider vinegar, and
stand twelve hours
juice
add a pint
while hot.
let
jar,
the whole
then strain, and to each pint of the
of sugar.
Boil ten
minutes, and bottle
In using, add enough to a glass of ice-water
to suit the taste.
mother's HARVEST GINGER DRINK.

One
One
egg.
quart of very cold water.
One-half pint of vinegar.
One
scant table-spoonful of ginger.
of sugar.
564
add
sugar and ginger,
Beat the egg
well,
until perfectly
smooth, and then put
the sugar
is
to
it
the
in
the water.
stir
When
dissolved, add the vinegar, using this, how-
ever, according
to
its
strength,
only enough being
re-
quired to give the drink piquancy.
WINE, AND
The number
of
HOW TO SERVE
kinds of wine used at dinner varies
When
with the taste of the host or hostess.

play
is
but
for
Indeed,
desired, as
many
ordinary
dinners
many
IT.
a great dis-
as twelve varieties are served,
dinners are
four
generally
is
now given
at
the
limit.
which wine
omitted altogether, and at simple dinners there
is
is
often but
one wine, which is a choice claret or champagne. When

three wines are to be served, they usually consist of a fine
sherry with the soup, claret with the course after the
and champagne with the

selected,
following
it
roast.
should be served just
may
serve as a
fish,
champagne alone is
The
after the fish.
If
BEVERAGES.
Wine should be unpacked
565
as soon as possible after de-
their sides in some place

and
which the changes of temperature will not be felt.
Red wines, especially clarets, should be kept dry and
warm, as they are injured more by cold than by heat.
livery,
the bottles laid
upon
in
They
cellar.
ter
in
the
Champagne and Rhine wines withstand cold
bet-
are, therefore, better stored
than heat, the
Sherry, Maderia and
latter
all
often
spirits
elsewhere than
causing
fermentation.
should be kept warm.
HOW TO
FRUIT:
"
'
Have you
apples,
SERVE
good grocer
O yes, ma'm how many

!
'
IT.
'
"
Mary Mapes Dodge.
The
arrangement
of fresh
fruits
indeed,
all
kinds of
fruit are
for
the table affords
Melons, apples, oranges
play for the most artistic taste.
appropriate for breakfast.
APPLES.
Select for the table only those that are most sightly.
They should be wiped and

Serve
towel.
in
brightly polished with a soft
a fruit dish or a small, pretty basket.
Provide silver knives
at
each plate for cutting the
fruit.
BANANAS.
These are served whole, the red and yellow being

mixed.
PEACHES.
Rub
the
down
carefully off the peaches,
a pretty basket, with peach
and serve them
peeping through
them or they may be pared, sliced, sprinkled with powdered siigai- and sent to table immediately the sugar is
added. Serve thick, sweet cream with peaches when prein
pared in
this
way.
S66
leaves
FRUIT:
HOW
TO SERVE
IT.
567
PEARS.
These are served the same
as apples.
PINEAPPLE.
Pare the fruit, remove the eyes, and pick it into small
pieces with a silver fork, beginning at the stump end and
tearing the fruit from
the core.
Sprinkle the shredded
pineapple with powdered sugar, and set

for at least
one hour before
it is
it
in a
cold place
needed.
POMEGRANATES.
Remove
and carefully take out the

brown skin that divides the sec-
the outside skin,
seeds, rejecting
tions.
Heap
finely
chopped
the
all
the seeds in a pretty dish, mix with them
and
ice,
serve.
BERRIES.
Strawberries,
raspberries,
picked over a few
heaped on a glass
rain,
they
should
before
not be
carefully
When
purchased.
own garden become
may be
be
serving time,
and
Pass sugar and cream with the

Berries should never be washed.
If
should
they
raised in one's
etc.,
dish.
berries at table.
soiled,
minutes
soiled
by
berries
heavy
used, after the needed washing, in
mak-
ing pies or shortcakes, but should never be served alone.

In France large strawberries are sent to table without
being hulled
sugar is placed in the center of the saucer

passed to each person, and the strawberries are taken by
;
the hulls between the
sugar and so eaten.
thumb and
finger,
dipped
in
the
568
CURRANTS.
Stem the currants, and heap them on a dish
in
rows of
red and white, placing a border of leaves around the out-
This
side.
fruit
is
also
unstemmed,
served
case large clusters should be selected.
in
which
They should be
rinsed by being dipped repeatedly in cold water, and then
Arrange the clusters on a pretty

and serve in saucers around a small pyramid of
powdered sugar, the fruit when eaten being dipped in the
sugar and eaten from the stem.
drained on a sieve.
dish,
GRAPES.
If the
grapes are
at all soiled,
they should be rinsed

sieve, after
in
which
if
they are Malagas,
which they may be arranged on a pretty bas-
Fruit scissors should
ket.
or
cold water and drained on a
to divide the clusters,
accompany the basket, with

if
desired.
ORANGES.
There are many fancy ways of cutting oranges for servbut these always produce a strained effect that im-
ing,
presses the beholder with an unpleasant hint of vulgarity.
table
It
is,
therefore, wiser to
serve this fruit plain.
At
may be cut crosswise and eaten with a

they may be separated into sections and eaten
they
spoon, or
thus from the fingers.
WATERMELON.
This should be thoroughly chilled before being used.
There are many ways

simply cut in two, and a
of cutting.
slice cut
The melon may be
from each convex end
so that the portions will stand firmly on the platter.
In
FRUIT:
HOW
TO SERVE
IT.
569
serving the pulp is scooped out with a table-spoon.

Another method of serving that produces a very attractive dish consists in peeling the entire melon, leaving only
the red ball, which
is
sliced at table.
CANTALOUPES.
These are cut
in
halves and the seeds carefully re-
moved, half a melon being passed
to
each person
and
they should be very cold for serving.
They may be eaten with a spoon or fork, and salt

who desire it. The half melons are often sent to table filled with pounded ice.
should be at hand for those
HOW TO
ICE FRUITS FOR SERVING.
Currants, plums, grapes, cherries and
make
when
many
other fruits
most refreshing and appetizing breakfast dish

iced.
This is done in the following manner Beat
the white of an ^,gg just enough to thin it
dip the fruit in
the ^gg^ and while still moist, roll it in powdered sugar,
This work, of course,
and place on a sieve to dry.
should be done the previous day.
a
COOKED
FRUITS.
BAKED APPLES, NO.
I.
Use sweet apples for baking.
Cut out the blossom

ends, wash, but do not pare the apples, and place them
pour a cupful of water into the
in a large pudding-dish
;
dish, cover the latter closely with another dish
or a pan,
moderate oven, and bake the apples until

tender.
Remove them from the dish, pour the juice over
them while hot, and repeat this as they cool. Set the
set
it
in
apples on the
ice,
and
at serving
time transfer them to a
thb:
570
fa ttern cook-book.
glass dish, pouring the juice over
them
Eat with
again.
powdered sugar and cream. Apples will not brown when

baked in this way, but will be deliciously flavored.
BAKED APPLES, NO.

Select tart apples,
2.
and pare them or
not, as preferred.
Extract the cores without breaking the apples,

cavities thus
lop,
formed with sugar,
sift
little
and add an-eighth of a tea-spoonful
each apple.
Place the apples
the
of butter
to
an earthenware baking-
bottom with water, and bake
dish, cover the

fruit is soft,
in
fill
cinnamon on
until the
basting occasionally with the syrup.
QUINCES.
These are baked

preceding
in the
the
recipe,
same manner
spice
being
as directed in the
omitted.
Quinces
require a long time in baking, and frequent basting.
APPLE SAUCE.
Pare, core and quarter tart apples
place them in a
granite-ware kettle with enough water to keep them from
burning, and cook until tender.
Turn them
into a col-
ander, pulp them through, and season to taste with sugar
and a
little
kettle,
solved,
stew
and
powdered cinnamon.
it
set
slowly, until
it
on the
Return the sauce to the
the sugar
is
thoroughly
dis-
ice.
STEWED APPLES.
Pare, core and quarter lart apples.
Make
cupful of sugar, two-thirds of a cupful of

little
lemon-peel.
and cook carefully
When
a syrup of a
water and
the syrup boils, add the apples,
until they are tender
but not broken.
FRUIT:
Remove them
strain
HOW
TO SERVE
carefully, boil the
syrup
IT.
57
down
little,
and
over the apples.
it
SPICED APPLES.
Place one cupful of sugar and three cupfuls of water in
a granite-ware pan,
and add eight cloves and a three-inch
piece of cinnamon or a bit of ginger root.

the pan, and boil
slowly for
number of small, tart apples,

som ends, and cook the fruit
fifteen
Closely cover
minutes.
in
out into a dish, boil the syrup until

strain
it
the syrup until tender,
taking care that the apples are not broken.
and
Wipe
extract the stem and blos-
Lift
them
reduced one-third,
over the apples.
SPICED PEARS.
These are prepared the same as spiced apples but if

and hard, they should be parboiled
slowly in clear water before being cooked in the syrup,
as the sugar will harden them, and they will .not be;
the pears are dry
come tender
if
put into the syrup for the entire cook-
ing.
STEWED PRUNES.
Wash
the prunes carefully,
them an hour
in a
and
if
hard and dry, soak
cold water before cooking.
Place them
porcelain-lined or granite-ware kettle,
with boiling
xw
water to cover.
until the
Cover the
kettle closely,
prunes are swollen and tender.
and
boil
slowly
Then add two
table-spoonfuls of sugar to every pint of prunes, and boil
enough to break the

add a little lemon-juice.
a few minutes longer, but not long

skins.
If the
prunes lack
flavor,
5/2
RHUBARB SAUCE.
Peel the rhubarb, and cut
in a
it
into inch lengths
place
it
granite-ware stew-pan, and for each quart of rhubarb
add a tea-cupful
Stew slowly
of
sugar and
half
a cupful of water.
until tender.
<
BAKED RHUBARB SAUCE.

Proceed as in the preceding recipe, and after adding
the water and sugar, place all in an earthenware bakingCover the dish, and bake slowly for two hours.
dish.
The rhubarb
it
will
will
be found of a rich color when done, and
not have cooked to pieces.
SAUCE OF DRIED FRUITS.

This
may be made
of evaporated apples or
of dried berries or plums.
wash them carefully

the hands the same
If
peaches or
apples or peaches are used,
in cold water,
rubbing them between
as in washing
Place the
rice.
fruit
water to each pint of
in a large bowl, allow a quart of
and leave die latter to soak over night. In the

morning put both fruit and water in a granite-ware saucepan, add a cupful of sugar, artd, if apples are used,
Set the pan on the
also put in the juice of one lemon.
back of the range and cook slowly for three hours, not
fruit,
stirring the fruit while
sauce into a bowl, and
When
cooking.
set
it
away
to
done, turn the

cool.
require careful washing, and will cook lender
Berries
much more
quickly than apples, but they must be soaked over night

in
order to be of proper flavor
quire a large
amount
when done.
of sugar in
varying according to the kind used.
Plums
re-
cooking, the quantity
COOKERY FOR THE

" Ol' herbs
Which
SICK.
and other country messes,
the neat-handed Phillis dresses."
Milton,
GOOD nurse
tance
least
in
among
now considered
as
the nurse's duties
food that
of a family ought to
much
of as
is
to provide food for the
shall be palatable
know how
impor-
Not the
a skillful physician.
and
same time nourishing and wholesome.
sufferer
the
is
the sick-room
inviting
and
at
Every mother
to cater to the fitful
appe-
and weak digestion of an invalid. The three great

events of the day to the poor bedridden patient are the
three meals, and these should be most delicately and
tite
carefully prepared.
.
The
like to
sick person should not be asked
have served, for he
the effort of selection

"
Nothing
the
at all
"
and
He
will surely
will
very likely end by saying,
should be watched carefully and
intimation of a desire
slightest
what he would
sicken of food with
for
any particular
delicacy should be immediately considered
desired food will not prove injurious,
it
and
if
the
should be pre-
pared at once, and without the patient's knowledge,

possible, so
it
may prove
means make every
dish,
a complete surprise.
no matter what
573
its
By
if
all
nature, as
574
may
dainty and attractive looking as
The
well cooked.
patient
is
to
well
eye, as
be considered
be,
and be sure
the
as
palate,
of
it is
the
therefore, serve the invalid's
meals on the choicest ware you possess, accompanied by

the snowiest of napkins and the brightest of silver.
Only a
little
frightening
much
much
food.
food should be served
at a
time, for fear of
away the wavering appetite by the

A bit of green on a chop or steak
sight of
will
add
to the daintiness of the dish.
through the present work are given recipes for
All
dishes that an invalid
Among
may
these are nearly
meats and
fish, all
and
safety.
the soups, carefully cooked
kinds of bread
simple puddings,
fruits,
eat with pleasure
all
in the
not fresh), cooked
(if
making
which no
of
used, jellies, creams and other light desserts.
fat is
Re-cooked
meats, fish or vegetables should never be offered to an

invalid.
when
it
Milk
is
now
given in
all
kinds of illness
and
does not agree with the patient, a table-spoonful
of lime-water
added
to
each glassful
will
sidered a good stimulant after
much
generally pre-
Hot milk
vent any disagreeable consequences.
fatigue.
It
is
con-
should
not be allowed to boil, but should just reach that point

and be served as hot as possible, the cup being heated
before being used, and the milk being covered with the
The
inverted saucer while on its way to the sick-room.
and
borne,
milk
can
should
sip
the
as
hot
as
be
patient
will often find
it
as strengthening in
its
results as wine or
liquor.
In preparing any of the grain foods for a sick person,
extra care should be taken that they are sufficiently well
cooked, else the result

articles
of diet,
may be
oatmeal
is
hurtful.
one
of
Of the laxative
the most
important.
COOKERY FOR THE

stands
It
Rice
is
before
all
SICK.
575
other grains in point of nutrition.
also a very valuable article of food in cases of
It nourishes and soothes at the

same time, and supports the strength most desirably.
For acute affections of the alimentary canal, rice-water for
drink and rice jelly for food form a particularly appropriThese preparations are also advised during
ate diet.
convalescence from acute fever, and other maladies where
there is intestinal trouble, especially in the summer comThe value of corn-meal for
plaints of young children.
invalids who are thin and low of temperature is but little
digestive derangement.
Corn-meal contains a large percentage of
appreciated.
oil,
which
is
heat-producing and nourishing.
and appetizing as a beefPork and

veal should never be given in any form to a sick person.
Some physicians claim that venison is the most easily
digested and assimilated of meats, and class mutton next
and beef third; but beef can often be eaten when no
Of meats, none
is
so juicy
steak from a proper cut and properly cooked.
other variety of meat can even be tasted.
BEEF-TEA.
In families
where
time
little
is
in the
made
making
of beef-tea.
as strong or
weak
as
given to preparing
much to be preferred
the tea can be
way
this
In
may be desired, and may be got
invalid dishes, the extract of beef
ready quickly, hot water and a
is
little salt
tea-spoonful to a cupful of water) being

sary besides the extract.
has said that beef-tea made
(generally half a
all
that
is
neces-
physician of large practice

in
this
way
is
much
better
than three-fourths of that prepared direct from the beef,
and
that only with exceptionally
good nurses would he
THE FAT TERN COOK-BOOK,
576
allow any Other kind to be administered to his patients.
In making tea from the beef, have
tlie meat cut from the

by the butcher. To a
pound of meat allow a pint of cold water. Put the
water on the meat in a covered saucepan, and let the
latter stand for an hour on the back of the stove in a very
round and chopped very
moderate heat,
fine
stirring frequently; then
place
stronger heat, letting the liquid heat up very
in
it
slowl)^,
and
and
simmer for an hour longer. Add salt to taste, strain

away to cool. When cold remove every particle of
fat from the top, and heat up only the quantity needed
set
for
immediate
When
use.
the
tea
may be taken
the warm liquid.
hurry, the grease
paper on top
of
required
is
laying a white
by
off
STRONGER BEEF-TEA.
Place a pound of finely chopped lean beef in a wide-
mouthed
Add
bottle, or in a fruit-jar.
cold water, and
let
it
to
stand for an hour
it
;
half a pint of
then place the
bottle in a sauce-pan of cold water, place the
and heat the water slowly almost
fire,
point, but be careful
way
for two hours
not to
let
the boiling
Cook
boil.
it
pan on the
to
in
then strain, and season with
this
salt to
taste.
The
after
it
thick sediment that falls to the bottom of beef-tea
has stood for a short time,
part of the preparation
yet
is
many
the
most nutritious
ignorantly serve only
the clearer and poorer part to the patient.

this
sediment (the albuminoids)
dition that
the
in
cook must be careful
which surrounds the bottle does not

hardens albumen.
It is to
keep
a safe, digestible conthat
boil, as
the
water
great heat,
COOKERY FOR THE
SICK.
577
BEEF ESSENCE.
Have the meat chopped very fine, place it in a fruit-jar,

and screw on the top of the jar, but not tightly, or the jar
Set
will burst.
a saucepan
the jar in
heat the water slowly, and keep
Pour
for four hours.
press the
using
the
for
squeezer that
off
extract every drop of
latter to
purpose
is
slightly with salt
the
water,
essence,
lemon-squeezer, or
sold for this particular
when
cold
of
near the boiling point

the juice from the meat, and
it
meat-
Season
work.
This makes an invaluwho are or have been very ill,

when they need much nourishment
serving.
able aliment for persons
and
in
for
weak
infants
small compass.
by the tea-spoonful
It
can be administered
like
medicine
at regular intervals.
BEEF JUICE.
Choose a thick cut

Broil
it
over the
throughout
of fresh, juicy
then cut
it
long
only
coals
and very lean steak.

enough to heat it
into small pieces, place these in a
lemon squeezer or a meat press and press out the juice

into a
warm
dish.
Salt slightly in serving.
MUTTON
Prepare
this the
same
JUICE.
as beef juice, using for the pur-
pose a thick cut from the
leg,
and cutting
ofif
all
the
fat.
CHICKEN BROTH.
Cut up a young fowl, and remove
fat.
Wash
the chicken, cut
the bones well, and place
cold water.
it
in
it
into
all
of the skin
and
small pieces, crack
a kettle with two quarts of
Set the kettle on the
fire
in
a slow heat,
578
and gradually bring the water to the boiling point.

Skim carefully, and set it back where it will gently sim-
mer
keeping the kettle tightly covered.
for three hours,
Season with
salt, strain off
tapioca or rice
is
and
the broth,
serve.
If sago,
not objectionable to the patient,
it
may
Soak two table-spoonfuls of

the grain for an hour in cold water, drain, add it to the
strained broth, and simmer slowly for twenty minutes.
If the kettle is kept well covered and the cooking is as
slow as it should be, the liquid will not boil away appreShould the broth be needed very quickly, the
ciably.
rice may be boiled by itself in just enough water to
keep it from browning, and both water and rice may
be added with advantage.
added to the broth, care being taken that there

enough water with the rice to weaken the
be
is
not
broth.
MUTTON BROTH.
Take
pound
neck of mutand cut the lean into small cubes.

the meat four table-spoonfuls of pearl barley, and
a
of the scraggy part of the
ton, cut off all the far,
Add
to
three pints of cold water.
Heat slowly
to
the boiling
skim carefully, and set the broth back where it will

simmer. Place the bones in a pint of cold water, and
point,
boil
them gently
into the
Season well with

cared
for,
but
it
for
half an hour
and cook the
broth,
The
adds much
salt.
barley
to
then strain the liquor
latter
the
two
may be
BEEF BROTH.
is
made
the
same
as
if
not
nutritiousness of the
broth.
This
hours longer.
omitted
mutton broth.
COOKERY FOR THE
SICK.
579
CLAM BROTH.
For this purpose the clams should be in the shells.
Scrub a dozen clams with a brush until they are perfectly
clean, place
them
in
and add half a pint of

fire in a moderate
a stew-pan,
Place the pan on the
boiling water.
and strain the liquor through a

Should the broth be too fresh (which it seladd salt. If it is too salt, dilute it with boiling
heat, boil fifteen minutes,

fine sieve.
dom
is),
water.
GRUELS.
Sick persons almost invariably have a natural antip-
athy against
all
" sick
dishes," and this repugnance
perhaps, most decided against gruels of
all
kinds.
is
When
gruels are served to an invalid, they should be carefully

selected with the nature of the complaint in view.
in
Thus,
excessive disorder of the bowels, oatmeal gruel should
never be given, but instead a flour gruel.
OATMEAL GRUEL,
When much
oatmeal gruel
NO.
I.
be required,
to
is
it
will
prove an economy of time to cook the oatmeal into mush,
making sure that it

a bowl, and cover
needed, place some of the mush
as previously described in this book,

is
very thoroughly done.
tightly.
When
gruel
is
Place
it
in
add milk sufficient

sired consistency, and boil slowly for
all the time.
Add salt, and serve.
in a frying-pan,
to thin
five
OATMEAL GRUEL, NO.

One
One
2.

table-spoonful of
raw oatmeal.
salt.
it
to
the de-
minutes, stirring
58o
Place the water in a frying-pan, add the oatmeal, and
cook for two hours
and
or
strain
serve,
fill
in a
Season with the
slow heat.
as
not,
may
physician
the
a cup two-thirds full with the hot gruel
the balance with cream or milk,
salt,
To
direct.
and
fill
both well
stirring
to-
gether before taking to the patient.
INDIAN MEAL GRUEL.

One quart of
boiling water.
salt.
Two
table-spoonfuls of meal.
One
Four table-spoonfuls of cold water.
Place the meal and flour in the cold water, rub them
smooth, and
stir
the paste into the boiling water.
Stir
and when the gruel boils, set it back where it will

simmer gently for two hours. Add the salt, cook for half
an hour longer, and serve with cream or milk, the same as
well,
in the
preceding recipe.
FLOUR GRUEL.
This
little
is
particularly useful in the
children.
tightly, put
it
of the flour will
Remove
powder, which
wet the powder
When
be found
this,
is
the cloth
in
and the inside
in cold milk,
much
is
troubles of
a cloth,
and
let
tie
it
it
boil
untied, the gluten
a mass on the outside of the
very astringent.
boiling milk, using as
and
of the
the milk to a palatable porridge.

hot.
in
in a kettle of boiling water,
four or five hours.
ball.
summer
Place a pint of flour
be found a dry
will
Grate from the

stir
it
powder
Add
into
ball,
a pint
of
as will thicken
salt,
and serve
COOKERY FOR THE

FLOUR GRUEL, NO
One
2.
salt
of cold milk.
milk and the flour together, and when they
are well mixed,
add them
Cook
to the boiling milk.
double boiler for twenty minutes, season with the

strain,
and serve
half a cupful of raisins to
These
in
salt,
hot.
may be made more
This gruel
boil.
Stir ihe cold
58
pint of boiling milk.
One
SICK.
nutritious by adding
milk when
the
also are strained
it
is
put on to
off.
GRAHAM GRUEL.
One
One
salt.
of cold water.
table-spoonful of
graham meal.
Make the same as the preceding, omitting the

and boiling for thirty minutes instead of twenty.
with cream or milk, tîe same as the flour gruel.
raisins,
Serve
MILK TOAST.
Cut the bread
in thin slices,
pare
off the crust,
carefully until of a golden-brown hue.
Have ready
milk
and
it
toast
lightly
that
has
slightly thickened with a tea-spoonful of flour
and
while hot.
been
Butter
salted to taste
pour
tea-cupful
this hot
of
over the toast, and serve at
once.
CREAM TOAST.
This
is
richer than milk toast, but
is
often
most grate-
582
fully received
by the patient already tired of other foods.
Toast the bread, and butter

preceding recipe.
pour over
salt,
cream
the
to
it
every
the same as directed
four
three or
slice,
The
cream.
it
Sprinkle the toast with
and serve
toast,
of
Do
warm
the
in
very
tea-spoonfuls
at once.
very hot, will
if
*a
little
sweet
not heat
it
suffi-
ciently.
PANADA.
Sprinkle a tea-spoonful of salt between two large Boston,
soda or graham crackers or hard
Place the crackers
in
boiling water to soak
and
of boiling water,
utes,
until
l)roken
lift
biscuit.
Set the bowl in a vessel
well.
it
remain twenty or
crackers are
the
then
them
let
pilot
pour on just enough
a bowl, and
thirty min-
them out
quite clear, but not at

carefully
and lay them on a hot saucer.

and cream.
all
without breaking,
Serve very hot with sugar
WHEY.
This
is
made
with sweet milk and an acid.
tains the sugar, salt

for digestion
Whey
con-
and other saline principles necessary
and the repair of the mineral part of the
body.
WINE WHEY.
One
cupful of
new
milk.
One-half cupful of sherry wine.
Sugar
Place the milk

taining
boiling
in
to sweeten.
small saucepan
water.
When
wine, stir well, and leave in
the
set
milk
in
another con-
boils,
add the
a mild heat until the curd
COOKERY FOR THE

and whey separate
SICK.
585
then strain, sweeten the whey, and
serve.
Many
process
other acids are

is
the
same
The
wine whey.
in
used in making whey, and the

each instance as that for making
proportions are given below.
LEMON WHEY.
One
cupful of milk.
Two
table-spooufuis of lemon-juice.
CREAM OF TARTAR WHEY.

One
One
cupful of milk.
level tea-spoonful of
cream
of laitar.
ORANGE WHEY.
Two
cupfuls of milk.
One orange
(juice)
DRINKS FOR THE SICK.

CURRANT WATER.
Stir
of
a table-spoonful of currant jelly into a glassful
water.
juice
is
Sweeten
slightly,
if
desired.
When
currant
obtainable, use three table-spoonfuls of the juice
and enough water
to dilute to the desired acidity.
Acid
drinks are most refreshing in fever.
APPLE WATER.
Bake two
large,
tart
apples until tender, sprinkle a
sugar over them, return them to the

oven, and cook until the sugar is slightly brown.
Place
table-spoonful
of
the apples in a bowl,
mash them with
pint of boiling water on them, cover,

for an hour
then strain and cool.
a spoon, pour a
and
let
them stand
THE PATTERN
584
COOK-BOOf:.
RICE WATER.
Wash
four table-spoonfuls of
fuls of cold water, place
Season with
an hour.
it
add to it three cupand cook for half

and serve.
rice,
on the
salt, strain
fire,
BARLEY WATER.
Wash
table-spoonfuls of pearl
five
four cupfuls of cold water^ place
two hours.
slowly
for
with a
little
salt,
Strain,
barley,
on the
it
and when
not hurtful, a
or, if
fire,
add to it
and boil
cold,
little
season
lemon and
sugar.
TOAST WATER.
Toast two or three
through, but
not
slices of stale
at
all
small pieces, and put a cupful of
none of the toast that
is
until brown
Break the toast
bread
scorched.
into a
it
all
in
pitcher, using
not thoroughly brown.
Pour on
the toast three cupfuls of boiling water, let this stand for
ten minutes, strain,
and serve when
cold.
FLAXSEED LEMONADE.
This
is
very soothing to patients suffering from colds.
One quart
of boiling water.
Two
of
whole flaxseed.
lemons.
Sugar.
Boil the flaxseed in the
steep slowly.
of the lemons.
water for three hours, letting
Strain, sweeten to taste,

If too thick,
add a
it
and add the juice
little
water.
HOT LEMONADE.
This should only be drunk just before retiring
it is
COOKERY FOR THE
srCK.
585
excellent for colds, but care should be taken to avoid

exposure on the following day.
all
One lemon.
Three-quarters cupful of boiling water.
Sugar
Squeeze the
sugar.
to taste.
lemon-juice
into
the
water,
and add the
Serve as hot as possible.
EGG NOG.
One
egg.
Milk.
One
One
table-spoonful of brandy,
Beat the white of the eggs
add the yolk
stiff, stir
the sugar
into
it,
and stir in the liquor.

a tumbler, and gradually add enough
in
the glass, stirring
fill
or wine.
of the egg, beat well,
Place the mixture
milk to
rum
all
the time.
Add
a slight
grating of nutmeg, and serve.
Wines or
liquors should never be
given to a patient
without the advice of the physician, as in fevers they are

positively
harmful.
Cases of sudden prostration
are,
however, an exception, a spoonful of liquor often quickly

relieving the distress.
MILK PUNCH.
Sweeten three-quarters of a glassful of milk to taste,
and add one or two table-spoonfuls of the best brandy.
Grate a little nutmeg over the top, turn the whole into a
pint bowl, and beat two minutes with a Dover egg-beater
then pour the punch back into the glass, and serve.
586
RICE JELLV.
Mix enough water with two table-spoonfuls of rice

make a thin paste, and then ^dd a coffee-cup-
flour to
Sweeten
ful of boiling water.
rice is transparent.
boil with
from intestinal trouble,

if
to taste,
and
boil until the
intended for a person suffering
If
for a fever patient, add,
it
a stick of
when done,
cinnamon
mould with cold water, pour

and when cold serve with milk and sugar.
Wet
lemon-juice.
jelly,
several drops of
in
the
TO PREPARE AN UNCOOKED EGG.

Beat the yolk of the egg and a tea-spoonful of sugar
together,
and add
brandy or
port, stirring well.
this
to
to a very stiff froth, stir
This
once.
desired,
quite
will
it
two tea-spoonfuls of sherry,

Beat the white of the egg
beating well, and serve at
in,
the
fill
nutmeg may be used
glass.
If
wine
is
not
for flavoring.
TO PREPARE RAW BEEF.

Scrape very
juicy
fine
two or three table-spoonfuls of fresh,

it slightly with pepper and salt,
raw beef, season
spread
it
between two thin
bread, and cut for serving into
and
a-half inches long
of
slices
little
lightly
buttered
diamond shapes, two
and an inch wide.
CHIPS FOR DYSPEPTICS.
One
One
One
cupful of Arlington wheat meal.

cupful of milk.
cupful of water.
Beat
all
together
until
salt.
smooth, pour into two
buttered dripping-pans, and bake until
well
thoroughly brown.
COOKERY FOR THE
MENUS FOR
SICK.
INVALIDS.
587
"
MENUS.
" Serenely
'
the epicure
full,
Fate cannot harm me,
would
say,
have dined
to-day.'
Sydney Smith.
menus have been prepared for use in

where an expensive menu would not be possible.
Where the cost need not be considered, a caterer is
The
following
families
generally engaged, or
number
the
of
servants
is
pro-
portionate to the style of service.
Any
of these
menus may
where but one maid

be given as
readily
employed,
is
be served
in
homes
proper forethought
All the necessary directions for
to time, etc.
preparing the dishes mentioned
found through
if
these
in
menus
will
be
this work.
MENU FOR THANKSGIVING DINNER.

Oysters
07i
the Half-sJicU.
Noodle Soup.
Roast Tin-key.
Mashed
Gihlet Gravy.
Mashed
Potatoes.
Turjtips.
Chicken Pie.
Cranberry Sauce.
P/ai/i Celery.
Creamed Ouions.
Lettuce Salad.
Suet Pudding, with
Apple Pie.
Ptimpkin
Fruit.
Coffee.
S88
Smm)
Pic.
Sauce.
Mince
Pie.
MENUS.
I\IENU
589
FOR CHRISTMAS DINNER.

Oyster Soup.
Baked
Tomato Sauce.
Fish.
Potato Balls.
Jôast Goose, ivith
Apple Sauce.
Mashed Potato.
Cauliflower.
Venison Steak.
Curraiit Jelly.
Baked Siveet
Stewed
Potatoes.
Celery.
Lettuce Salad.
Plum pudding.,
Ice
with
Brandy
Cream.
Sauce.
Cake.
Fruit.
Coffee.
MENUS FOR A SPRING

BREAKFAST.
Creamed
Potatoes.
Graham Gems.
DAY.
>90

SUPPER.
Oysters on Toast.
Stewed Prunes.
Tea Biscuit.
Cookies.
Tea.
Chocolate.
MENUS FOR A SUMMER

BREAKFAST.
Berries.
Broiled Steak.
DAY.
MENUS.
591
LUNCHEON.
Corned-beef Hash.
Bread.
Raw
Tomatoes
[sliced).
Peaches.
Grapes.
Coffee.
Chocolate.
DINNER.
Celery Soup.
Stewed
Chickett.
Rice.
Plain Boiled Potatoes.
Stewed Tomatoes.
Bread Pudding, with Vanilla
Sauce.
Coffee.
SUPPER.
Welsh Rarebit.
Baked
Bread.
Quinces.
Sponge Cake,
Tea.
MENUS FOR A WINTER DAY.

BREAKFAST.
Corn-meal Mush.
Broiled Bacon.
Creamed
Potatoes.
Buckiuheat Cakes, with Maple Syrup.

Coffee.
LUNCHEON.
Consomme.
Fried Corn-meal Mush.
Apple Sauce.
Baked Sweet
Potatoes.
Rolls.
Chocolate.
DINNER.
Roast Turkey, with Cranberry Sauce.
Mashed Potatoes.
Cauliflower.
Celery Salad.
Bird's-Nest Pudding.
592
SUPPER.
Cold Tongue.
Brown Bread,
Cold Bread.
Toasted.
Cake.
Preserves.
Tea.
Cocoa.
MENUS FOR A LENTEN DAY.

BREAKFAST.
Oatmeal Mush, with Cream.
Oysters on Toast.
Muffins.
Coffice.
LUNCHEON.
Vermicelli
Baked
Eggs.
Potatoes.
Rolls.
Canned
Berries.
Cake.
Chocolate.
DINNER.
Clam Soup.
Baked
Fish, with
Tomato Sauce.
Mashed
Plain Celery.
Boiled Potatoes.
Gelatine Pudding, with Custard Sauce.

Coffee.
Turnips.
MENUS.
593
Preserves.
Ice-Cream.
Cakes.
Tea.
Chocolate.
MENU FOR A SMALL COMPANY DINNER.

Oysters on the Half-Shell.
Consomme.
Fried Smelts^ with Tartare Sauce.
Boiled Potato Balls.
Roast Chicken, with Currant Jelly.

Sweetbread Croquettes.
Mashed Potatoes.
Boiled Celery.
Welsh Rarebit.
Water-cress Salad.
Custard
Souffle^
Cream
with
Sauce.
Pruit.
Coffee.
TWO MENUS FOR EVENING CARD

NO.
PARTIES.
I.
Bouillon.
Rolls.
Chicken Salad.
Champagne.
Fancy Cakes.
Olives.
NO.
2.
Rolled Chicken Sandwiches.

Salad.
Ham
Wafer Crackers.
[sliced).
Cakes.
Cream.
Coffee.
MENU FOR AFTERNOON
TEAS.
Sandwiches.
Fancy Cakes.
Tea.
Claret Punch.
38
^^ TTERN COOK-BOOK.
^-^^^
594
MENU FOR children's BIRTHDAY PARTY.

Cold Chicken
Bread.
{sliced).
Soft Custard.
Fancy Cakes.
Jce-Cream.
Birthday-Cake {with Nanie and Date).

Fruit.
Candy.
Nuts.
BILL-OF-FARE TABLE.
can be easily made for the most elaborate
Bills of fare
or the plainest dinner that
is
be served in courses, by
to
more or less of the dishes mentioned in the

lowing table, and serving them in the order indicated.
selecting
FIRST COURSE.
Raw oysters,
little
Roman
clams,
SECOND COURSE. Soup.

THIRD COURSE. Hors-d' oeuvres (Relishes).
dines,
pickled
cucumbers,
oysters,
fol-
punch.
Cold
radishes,
sar-
pre-
These dishes
and are very properly
a French custom.
served herrings, anchovies, cold slaw.

are considered as appetizers
served at this course.
It is
FOURTH COURSE.
Fish.
FIFTH COURSE.
Hors-d''(Kuvres.
light entrees,
of fish or shell-fish.
Hot
such as croquettes,
ties (not sweet),
SIXTH COURSE.
Any kind
roast joints of beef,
The
are
the
kinds of hot pat-
sweetbreads, brains,
ReJcves.
roast or boiled
these
all
etc.
substantial dishes, such as
veal, lamb,
mutton or venison,
turkeys or chickens,
fillet
of beef,
braised meats, etc.
SEVENTH COURSE. Roman punch.

EIGHTH COURSE. Entries. Cutlets,
(not sweet),
sweetbreads,
seroles, poultry or
game
all
kinds of
fricassees,
patties
scollops,
cas-
en coquiile, croquettes, sal-
BILL-OF-FARE TABLE.
mis^ blanqtiettes,
595
any of the meats or game made into
side dishes.
NINTH COURSE.
Dressed vegetables, served
Entrements.
alone,
such as cauliflowers, asparagus, artichokes,
corn,
spinach,
beans,
or
macaroni, dressed eggs,
frit-
boiled
French peas on
toast,
celery,
string
ters.
TENTH COURSE. Game of any kind.

ELEVENTH COURSE. Salad of any kind.
is
COURSE. Chcese,
plain salad
often served with the game.
TWELFTH
cheese, cheese
macaroni
dressed
omelet, cheese-cakes.
with
Cheese and
salad are often served together.
THIRTEENTH COURSE.
puddings,
sweet
creams, charlottes,
FOURTEENTH COURSE.
ice
creams, water
candied
SIXTEENTH
fritters,
fruits,
(crackers).
sweet
of
pastries,
etc.
Glaccs.
ices,
Anything
iced,
such as
frozen puddings, etc.
Desscrt.
bonbons, cake,
COURSE. Coffce, and
FIFTEENTH COURSE.
Any kind
EiiU'emets (sweet).
jellies,
Fruit,
nuts
and
raisins,
etc.
little
cakes or biscuits
MEASUREMENTS.
Make
it plain upon the tables,

That he may run that readeth it.
Scripture.
4 tea-spoonfuls of liquid,
I
1
kitchen cupful,
2
I
J cupful or
wine-glassful.
^ ounce.
I
I
flour, less
gill,
rounded table-spoonfuls of flour,

rounded table-spoonful of granulated sugar,
rounded table-spoonfuls of ground spice,
heaping table-spoonful of powdered sugar,
quart, or
pound.
pound.
I
.
cupful of butter,
pint of butter,
table-spoonful of butter,
ounce.
ounce.
pound.
pound.
^ pound.
I pound.
chopped meat,
ounce.
ounces.
Butter the size of a walnut,
ounce.

solid pint of
ounce.
i pint.
pound.
pound.
cupful, or I pint.
3 cupfuls of corn-meal,
i^ pint of corn-meal,
table-spoonful.
I
quart of sifted pastry flour.

quart of sifted " new-process "
4 cupfuls of flour,
2
i gill,
....
....
....
pint of liquid,
2 gills of liquid,
I
4 table-spoonfuls of liquid,
I table-spoonful of liquid,
ounce.
pound.
pound.
cupfuls of granulated sugar,
pound.
pint of granulated sugar,
pound.
ID eggs,
MEASUREMENTS.
I
pint of
brown sugar,
1/ UUIUJCS.
2\ cupfuls of powdered sugar,

I
cupful of
rice,
stemmed
I
.
cupful of
cupful of cleaned and dried currants,
cupful of grated bread-crumbs,
raisins,
8 rounded table-spoonfuls of flour,

8 rounded table-spoonfuls of sugar,
....
....
....
....
....
....
8 rounded table-spoonfuls of butter,

2 gills,
I
common
tumblerful,
3 table-spoonfuls of grated chocolate,

I
pint,
pint,
ounce,
table-spoonful,
i6 drachms,
i6 ounces,
gills,
2 pints,
4 quarts,
597
pound.
SMALL ECONOMIES.
"
"
There
is
Waste not
Economy
want not."
poor man's revenue,
Extravagance
a rich man's ruin."
is
an old saying (which
if
rather roughly put,
is
none the less true), that " a woman can throw out with a
spoon faster than a man can throw in with a shovel."
While all men do not " throw in with a shovel," in reality,
there are many women who seem almost to "throw out"
by the shovelful rather than by the spoonful of this wise
old proverb.
mentioned
remind thoughtless housekeepers of the
many
to
few
" leaks in the kitchen "
are here
spoonfuls they are continually throwing out.
In cooking meat the water
is often poured out without

and quite as frequently the oil
from the baking-pan is cast away as of no value.
Scraps of meat are thrown out.
Cold potatoes are allowed to sour.
Dried fruits are not looked after and become wormy.
Vinegar and sauce are left standing in tin vessels.
Apples are allowed to decay for want of looking over.
The tea-canister and coffee-box are left open so that
the tea and coffee lose their strength and flavor.
Bones of meat and the carcasses of roast fowls are
first
removing the
fat,
598
SMALL ECONOMJES.
thrown away, when they could be used
599
in
making good
soups.
Sugar, tea, coffee, rice and flour are carelessly spilled

in handling.
Soap
is left in
the water to waste.
Dish-towels are used for dish-cloths, napkins for disk-
and towels
towels,
for holders.
Brooms and mops
damage from not being hung
suffer
up.
More
coal
is
burned than
is
necessary
through
cook not closing the dampers when the fire is not

Lights are left burning when not needed.
Tin dishes are not properly cleaned and dried.
Good brooms are used

when there are
cellar,
answer these purposes
to
the
in use.
scrub the floors or sweep the
plenty
of
old
ones that
will
just as well.
Silver tjpoons are used in scraping kettles.
Mustard is left to spoil in the cruse.

Vinegar is allowed to stand in an open vessel until its
strength is lost and it becomes dusty, or is filled with
gnats.
become spoiled through
Pickles
the
leaking out
r'r
evaporation of the vinegar.
Pork
spoils for
want of
salt,
and beef because the
brine needs scalding.
Cheese
is
permitted to mould, or
when dry
is
thrown
away.
Woodenware
is
put away unscalded and
to
left
warp
and crack.
The bread-pan
dough
still
in
Remnants
is
set
away with a quantity
of
the
it.
of pie-crust are allowed to harden
and ihen
600
out, instead
thrown
of being utilized
for
making a few
tarts for supper.
Cold pudding is thrown away because there is not

enough to " go round." Some fruit should be served
also, and the pudding steamed, thus producing a good
dessert.
Cooked
of
it,
or
it
rice is wasted,
when a pudding could be made
could be used in soup.
Vegetables are also thrown away that might be used to
advantage
The
in soup.
scrub-brush
is left
to rot in a pail of water.
on the stove, and tubs and barrels

are left in the sun to dry and fall apart.
Potatoes in the cellar commence to grow, and the
Pails are scorched
sprouts are not removed until the potatoes are spoiled.
Dried beef becomes so hard it cannot be cut.

Servants are allowed to leave a light burning
rooms or
in the kitchen,
when they
are
to
in their
be out
all
the evening.
Servants neglect the wash on a windy day, and the
Fine cambrics are washed

on the bard instead of between the hands, and laces are
clothes are whipped to pieces.
torn in ironing.
Fruit-stains in the table-cloths are not strained out as
soon as possible, but are washed into the cloths.
Clothes-pins that have fallen to the ground are not

picked up promptly, and so are soon ruined.
Scraps of soap are wasted instead of being utilized

a soap-shaker that costs but a
Good
in
trifle.
sheets are taken for ironing cloths,
when
coarse,
unbleached cotton can be had for a few cents a yard.

Good blankets or quilts also are used for padding the
SMALL ECONOMIES.
6oi
when an ironing-blanket may be purchased
ironing board,
at very small cost.
The
egg-beater
soaking in water,
left
is
instead
of
being at once cleansed and laid away.
Kitchen knives and forks are also

the handles are loosened
if
HOW TO USE WHAT

Save
toast
come
water until
entirely
off.
SAVED.
broken pieces and crusts of bread not fit for

they may be used in place of cracker-crumbs for
all
dipping oysters,
croquettes,
Bread-Crumbs.")
griddle-cakes,
many
IS
in
left
they do not
etc.
Stale bread
queen of
may
puddings,
(See
How
"
Dry
to
also be used in bread
bread
muffins
and
half
and
desserts.
Muffins
left
from breakfast may be
toasted for luncheon
or they
split in
may be dipped
quickly in
cold water and set in a hot oven for fifteen minutes,
they will taste as
if
when
newly made.
Pieces of buns or stale cake make excellent cabinet

pudding or cake custard pudding. Here also may be
used the bit of preserves left from last evening's tea.
There is nothing better for panada than stale rusks,
toasted.
All
cold
mashed potatoes should be saved

puff.
One cupful will make
quettes or potato
for crosix cro-
quettes.
Cold boiled potatoes make delicious French fried or

Lyonnaise potatoes and potato salad.
All small pieces of plain or puff paste
pies or patties
may be used
small piece of beefsteak

into rissoles^
left
trimmed from
for cheese fingers, or with the
from breakfast,
may be made
forming a dainty but inexpensive entree for
THE PA TrERN COOK-BOOK.
6o2
The unbaked
luncheon.
from the center of
portion
puff
of
when dried and
and much better covering
a richer
etc.,
patties,
for
paste
taken
rolled,
makes
scallops, devils,
than dried bread-crumbs.
The green
part of celery stalks
dish or glass, nor
and
for stewing
make an
boiled,
is it fit
to eat
is
but
not sightly in the

just
it is
The
for flavoring soups.
the thing
roots,
when
excellent salad.
Save every bone, whether of beef, mutton, veal, ham,

and also all juices and gravies, for
poultry or game,
making soup.
In the soup kettle place the long end of

which would only become tasteless and
warmed in the oven and also the fat ends of
the
rib
dry
if
roast,
This kettle may be made an inex-
French mutton chops.
haustible storehouse, not only for
making ordinary soup
or puree, but also for stock, which
is
water for making sauces and gravies.
far
better than
All the fat from
the surface of the soup, every piece of suet from chops
and steaks,
in fact, all
out, clarified
is
kinds of fat should be saved, tried
and strained
into the dripping pot.
If
done, there will always be an abundance of fat for
this
fry-
and no lard need ever be purchased for this work.

Doughnuts and fritters are much better fried in drippings
ing,
than
lard, as then so
in
The
much
of the fat
is
not absorbed.
coarse, tough and unprepossessing tops of sirloin
and the tough ends of rumps, which cannot posbe eaten when broiled, make most excellent Ham-
steaks,
sibly
burg steaks.
Soup meat,
from
all
luncheon.
chopped and seasoned and freed

may be pressed and used for
needs to be well seasoned, else it will
nicely
tough gristle
It
prove tasteless.
SMALL ECONOMIES.
603
Cold mutton is particularly satisfactory when hashed

and served on toast, or when stewed with tomatoes.
Cold roast and boiled chicken or turkey may be made
into croquettes a la Bechamel^ and if nicely served, will
never suggest warmed-over meats.
A cupful of cold boiled rice added to griddle-cakes,
muffins or waffles makes them lighter and more easy of
digestion.
The water in which fresh tongue, mutton or chicken is

may be used for soup, or may be added to the
boiled
stock-kettle.
Whites of eggs, saved one or two
may be used
in a cool place,
at a time,
and kept
for angels'-food, white cakes
or apple snow.
When
the yolks of eggs are to be set aside for any
length of time, beat them thin, adding a
This
will
little
cold water.
prevent the thick scum forming on the top that
much
yolks are to be used

must not be added.
Cold boiled, baked or broiled fish may be used in cro-
wastes so
of the egg.
If the
for salads, however, the water
quettes or salads, a la creme, etc.
Hard ends
of
cheese
baking macaroni.
From
quantity of grated cheese
may be
grated and saved for
a few of these dried bits a large

is
obtained.
THINGS
"
WORTH KNOWING.
Together let us beat his ample field,

Try what the open, what the covert yield
Content
if
hence the unlearned their wants
The learned
reflect
may
view,
on what before they knew."

Pope.
HOW
Shell
the nuts
TO BLANCH ALMONDS.
and pour boiling water upon them.
water until the skin may be removed, then throw them into cold water, rub off the skins
between the hands, and dry the kernels between towels.
Let them stand
in the
HOW TO
Shell
SALT ALMONDS.
and blanch the almonds, spread them out on a
bright tin pie-plate, add a piece of butter the size of a
hickory nut, and set them in a hot oven until they are of
a golden-brown
well,
hue.
Remove them from
dredge thickly with
salt,
the oven,
and turn them out
stir
to cool.
HOW TO SCRAPE CHOCOLATE.

If
but one square of chocolate
is
needed, draw a line
across the two squares at the end of the cake, dividing
them
in halves.
With a sharp knife shave
late until the line is reached.
604
In this
off
way
the choco-
there
is
no

waste of time or material.
shave
off
If
two squares are needed,
The pound packages
dividing line.
to the
605
of
Baker's chocolate contain two cakes, each of which consists of eight squares;
one of these squares
is,
therefore,
an
ounce.
HOW
TO CLEAN ENGLISH CURRANTS.
Remove all the pebbles, bits of dirt and long stems

from the currants, add a pint of flour to two quarts of
the fruit, and rub the latter well between the hands this
;
stems and
from the currants. Place the

fruit and flour in a coarse colander, and shake well until
the flour and stems have passed through
then place the
colander and currants in a pan of water, and wash the
starts the
dirt
currants thoroughly, leaving them
still
in the colander.
and currants together, and change the

becomes clear. Drain the fruit between
over carefully, and dry it in a sunny place.
Lift the colander
water until
it
towels, pick
it
Do
not dry currants in
them.
When
oven, as the heat hardens
the
them away in jars. If

way as soon as purchased,
use when wanted.
perfectly dry, put
currants are prepared in this
they will always be ready for
HOW TO STONE
Free the raisins from
all
RAISINS.
stems, place them in a bowl,
let them stand two minutes.

Pour off the water and open the raisins, when the seeds
can be removed quickly, without the usual stickiness.
cover with boiling water and
HOW TO
The degrees
BOIL SUGAR.
of boiling sugar are variously classified
different cooks,
some giving
six
by
degrees and others as
6o6
many
as eight.
The French
boil sugar for nearly all of
For all practical purposes, however, a

cook need understand but three degrees. Place a cupful
of granulated or loaf sugar and half a cupful of water on
the fire to boil, and when they have boiled fifteen minutes,
dip the forefinger and thumb in cold water and take up a
If, upon drawing them
little of the syrup between them.
apart, the syrup forms a thread, it has reached the second
degree and is at the best stage for use in frozen fruits,
If, after more boiling, some of
sherbets and preserves.
the syrup being taken up with a spoon and blown hard,
their desserts.
in tiny bubbles,
flies off
the
it is
This syrup is used for biscuit glad and
to reach this point.
various kinds of creams, and

a
If
much
at the fourth degree, called
about twenty minutes of boiling being required
souffle^
richer flavor than
the boiling
is
still
it
gives sherbets
when used
at the
continued, and a
and
fruits
second degree.
little
syrup on
being taken up on the point of a stick or skewer and
dipped
in
cold water breaks off brittlely, the sixth degree
has been reached.
At
this
stage the syrup
is
used for
and cake, the dishes being known as fruit

The syrup must never be stirred, as
glace or gateau glace.
this would cause it to grain.
Great care must be taken
that it does not boil after coming to the sixth degree,
icing
fruit
because
it
burns quickly after that point
HOW TO MAKE VARIOUS KINDS

If
is
reached.
OF SUGAR.
a housekeeper does not like to use extracts, flavored
may be prepared, and they are then ready for use

when it is not convenient to obtain the fresh fruits.
These sugars must be placed in bottles and tightly corked
sugars
self-sealing jars are also excellent for this purpose.
607
ORANGE. SUGAR.
Cut off the thin yellow rind of twelve oranges. Spread

on a platter, and set it in a warm, dry place to dry.
When the rind is dry, which will be in about forty-eight
this
hours, put half of
ulated sugar.
latter
it
Pound
in
a mortar with a cupful of gran-
the mixture to a powder, rub the
through a fine sieve, return the coarse parts
the sieve to the mortar, and
pound them
left in
When
again.
through the sieve, put the balance of the peel and

another cupful of sugar in the mortar, and proceed as beall is
fore.
One
table-spoonful of this sugar will flavor a quart
of custard or cream.
ORANGE
This
is
ZEST.
another form of orange sugar, only the oily por-
added to the sugar. Rub lumps of

on the outside of an orange until they are
coated with the oil from the peel, using enough pressure
Pound the sugar in a mortar and
to break the oil sacks.
tion of the peel being
loaf sugar
bottle for use.
LEMON
This
orange
is
made
with lemons
ZEST.
in
the
manner directed
for
zest.
ROSE SUGAR.
Spread rose-leaves on a
oven.
flat
dish,
and dry them
Put a pint of the dried leaves
half a pint of granulated
powder, rub the
latter
sugar,
in a
in the
mortar with
pound the whole
through a sieve, and bottle
to a
tightly.
VANILLA SUGAR.
Cut an ounce of vanilla beans into small pieces, mix
6o8
of granulated sugar,
them with a pint
and pound
all
in a
mortar until the mixture is like flour. Sift through a fine

sieve, pound what will not pass through, and sift until all
Allow a table-spoonful of the sugar to a quart
is fine.
of cream.
Another variety of vanilla sugar is made as follows

Cut the beans in small pieces, and split them so that the
Place an ounce of the beans in
seeds may be exposed.
a small jar with a pound of granulated sugar, and seal
Sift the sugar as required for use, add more to
tightly.
the jar, keeping it closely corked, and use as long as
:
there
is
any flavor
in the sugar.
HOW TO CREAM
If the butter is
is
to
BUTTER.
hard, the inside of the bowl in which
be creamed should be warmed.
into the bowl, let
it
it
Pour hot water
stand for about a minute, pour
it
out
and wipe the bowl. Put in the butter, and cut it in small
work it on the bottom of the bowl until it
pieces
becomes soft, then beat it until it is light and smooth by
running the spoon rapidly in a circle. After two minutes'
work the butter should be a light creamy mass, and will
then be ready for the addition of any other ingredients,
such as sugar or flour. The work can be done more
;
way than if the sugar

The hot water should not stand
quickly and with less fatigue in this
were added at once.
long enough in the bowl to heat the outside, and the

bowl should never be hot enough to melt the butter.
Butter should always be prepared thus for cake and for
pudding sauces.
HOW TO WASH BUTTER FOR GREASING

Rinse a bowl
first in
PANS.
hot water and then in cold.
Put
609
a piece of butter into the bowl, and after covering

cold water, work
it
it
with
with a spoon or with the hands until
Pour
the salt has been washed out.
and press out any water that may remain
off the water,
all
Butter thus prepared
is
the
in
butter.
used for buttering cake or bread
pans.
HOW TO SERVE
SARDINES.
Regular covered dishes for serving sardines may be

if these are not at hand, any small fancy
purchased, but
dish
may be
Drain the
used.
the fish in the dish, and cover

not, according to taste.
from the
oil
fish,
them with fresh
arrange
olive oil or
Place a dish of quartered lemons
near the sardines to be served with them.
HOW TO ROLL
BREAD.
Cut off all the crust from a loaf of fresh bread.

Spread a thin layer of butter on one end of the loaf, and
cut off this end in as thin a slice as possible, using a very
sharp knife then roll the slice up with the buttered side
inward, and lay it on a napkin.
Continue in this way
;
until the requisite
number
of rolls
are made,
and
napkin firmly around them, pin
it,
cold place for several hours.
Rolled bread
set the
draw the
whole
is
in a
nice
to
serve with raw oysters or at a supper or luncheon party.
HOW TO DRY
Place
and
all
set the
BREAD-CRUMBS.
the crusts
and pieces
of stale
pan
warm oven
or on a shelf over the
in a
bread
in a pan,
range.
When the bread is so dry that it will crumble
between the fingers, put it in a bag made of strong cloth
or ticking, and pound the bag with a wooden mallet until
39
the bread
is
reduced
to
will
powder.
away
Sift the
powder through
boxes or glass
thus always be ready for breading purposes.
a line sieve, and put
HOW
it
Pare an onion, and cut
anything
in
One
spoonfuls of juice.
else, as
taste of the onion.
It
jars.
TO OBTAIN ONION JUICE.
two of the pieces

squeeze hard.
in
it
Put one or
into four pieces.
wooden lemon-squeezer,
and
large onion should yield two table-
The squeezer should not be used for

wood retains both the odor and
the
If the
squeezers are not at hand, the
onions may be grated and the shreds pressed but this

process will not produce so much juice as the former one.
;
HOW
TO MAKE AND USE A PASTRY BAG.
Cut a piece of strong cotton cloth twelve inches square

and fold it from two opposite corners, so as to give it a
triangular shape.
On one side fell the two^ edges together, thus making a bag shaped like a " dunce-cup "
and cut
off the point at the
short tin tube,
somewhat
pushed through.
apex just enough

like
The tube
to
permit a
a tailor's thimble, to be
measures about
for eclairs
three-quarters of an inch in diameter at the smaller end,
and that
for
The tubes used
for
that for lady fingers three-eighths of an inch,
meringues and kisses half an inch.
decorating with frosting are very small.

Fill the
at the
bag with the mixture, gather the cloth together
top with the
close to the
press the
left
hand, hold the point of the tube
pan on which the work
is
to
be done, and
mixture out with the right hand.
sary to have two or three of these bags

are needed, for the tubes should
fit
if
as
It is neces-
many tubes
very closely.
HOW
6l
TO KEEP ICE FOR A SICK-ROOM.
Tie a piece of coarse white flannel over a pitcher,

a cup-shaped depression in the center of the
leaving
Place the broken ice
pitcher.
way
and the water
night,
all
poured
off
allowed to
Cut
as
the
suet
drips from
that
should
not
HOW
TO CHOP SUET.
into
pieces,
become
it
in this
may be
it
never
be
height of the bag, however.
remove
sprinkle the suet with flour, and chop

It will
and cover
may be kept
ice
The water
wanted.
rise to the
in the flannel,
The
tightly with thicker flannel.
soft
it
membrane,
the
in
a cool place.
and sticky when treated
in this
way.
HOW TO MAKE CLARET

Claret-wine
gar
in this
add a pint
when
sour,
VINEGAR.
maybe made
into excellent vine-
way. Place the wine in a small cask or jug, and

of "
mother"
every four quarts of wine.
to
not possible, a twenty-four inch square of
this is
brown paper may be used

less quickly than
were available.
if
the
"
but the vinegar
mother
"
If
common
will
ripen
from other vinegar
Set the cask in the sun, uncorked
and
a piece of thin muslin cheese-cloth or tarlatan over the
tie
cork-opening.
It
should be ready to use in
five or six
weeks.
HOW TO MAKE TARRAGON

Put two bunches of fresh tarragon
ing
jar,
fill
VINEGAR.
in a quart preserv-
the jar with white-wine vinegar, cover tightly,
and set it away in a cool, dark place for two or three

weeks then strain, and bottle. Fill the jar once more
;
6l2
with tresh vinegar, and set

to use in a
is
first
Tliis will be ready

it away.
need not be strained until the
This vinegar is delicious in any kind of
month, but
used.
salad and in
many
it
sauces.
HOW TO KEEP FOOD

Foods that have
little
IN
THE ICE-CHEST.
odor, and
those
absorb
that
odors readily should be placed at the bottom of the refrigerator, while all edibles possessing a strong odor
Sour milk or cream

should be kept on the top shelves.
should be rigidly excluded from the ice-chest, and salad
dressings, Tartar sauce and celery should be covered
closely, or they will flavor everything that is shut in with
Pineapples, strawberries and raspberries should
them.
not be
placed in the
cream.
Butter,
may be kept
there
etc.,
is
in
milk,
common
ice-chest with
cream and other
foods
the lower part of refrigerators in which
a circulation of dry
air,
and the
with stronger flavors and odors
shelves.
milk or
delicate
If
this
there will be
little
arrangement
fruits,
maybe
is
vegetables,
put on the top
carefully
observed,
danger of one sort of food absorbing
the odor or flavor of another.
dish of
powdered char-
coal should always be kept on one of the top shelves of

the refrigerator, as
It
it is
an excellent absorbent of odors.
should be changed every few days.
should above
all
be maintained
in
The
refrigerator
perfect state
of
cleanliness; and with the above precautions there need
be no trouble in preserving
all
kinds of food in a properly
wholesome condition. People who live in flats are especially dependent upon this mode of keeping food, and too
much care and vigilance cannot be exercised to have the
ice-chest always sweet and healthful.
HOW
If gelatine
TO DISSOLVE GELATINE.
covered with water and placed on the
is
hearth or on the back of the stove,
minutes
but
in
once dissolve and

tine
then poured upon
is
will rarely
Cover the
vessel,
a cool place for at least an hour
too long.
pint
it,
it
will at
have an unpleasant taste or
Here is a good rule for dissolving a box of gelaPlace the gelatine in a bowl, and pour over it half a
pint of cold water.
milk
melt in fifteen
will
cold water for an hour, or even longer, and
boiling water or milk
odor.
it
be strong-flavored and will impart a

anything in which it is used. But if it is
will
it
gluey odor to
soaked
613
of
if
When
let
hours
it
stand in
will
not be
ready to use the gelatine, add half a
same quantity
boiling water, or the
the latter
and
two
is to
be used.
Stir for
of
boiling
one minute, when
the gelatine will be wholly dissolved.
HOW TO PREPARE MUSTARD FOR TABLE
USE.
Place the dry mustard in a tea-cup, and gradually add

boiling water sufficient to
make
a thick paste, stirring
Then put
perfectly smooth.
well until the latter is
enough strong vinegar to thin the paste

consistency, and season with salt.
to
in
the desired
LIME-WATER, AND ITS USES.

Place a piece of unslaked lime in a bottle, and fill
The quantity of lime used is im-
with cold water.

material, as
amount.
or
some
minutes.
the
Cork
water
up only a certain
and set it in the cellar
be ready to use in a few
take
the bottle tightly,
cool, dry place
Use
will
only the
it
will
clear
portion
of
the
liquid.
6 14
When
this
has been poured
off,
more water may be added
to utilize the rest of the lime.
The uses
diluted
lime-water
of
with
milk or water
is
many.
are
reliable
summer troubles in children. Milk that is

sour may be restored with lime-water, half
being allowed to a pint of milk.
tea-spoonful
remedy
for
just turning
a tea-cupful
small quantity of
lime-water will prevent the possible souring of cream or
milk that
may be needed
for the next day.
It
also
will
sweeten and purify bottles that have contained milk
and
sometimes used in bread-sponge to prevent the bread

becoming sour. Lime-water may be bought very cheaply
it is
at the
drug stores.
Tie a
little
HOW TO DESTROY RED
ANTS.
sulphur in a
and
bag
silk bag,
place which the ants frequent.

in
If a
lay
is
it
in
a closet or chest of drawers these receptacles
free
from the
little
in a bird-cage will
some
always kept
will
be
bag of sulphur suspended

keep ants and other insects from the
pests.
bird.
HOW
All
TO MAKE SOFT SOAP.
Strong flavored
fats,
such
that from mutton,
as
goose or turkey, should be fried out and strained while

still
fresh
strain
it
Keep
and sweet.
use when soft soap
is
to
into five-pound lard cans, as
to weigh,
To make
and measure
nine gallons
a pound can
of
then add
it
at the
of
It is
it
by
itself to
a good idea to
will thus
be easy
time of making the soap.
soap put
in a
large
kettle
pure potash and a quart of water.
Place the kettle on the
minutes
this strained fat
be made.
five
fire, and boil the water for fifteen

pounds of grease, and boil slowly

for an hour, stirring frequently with a
615
wooden
stick.
At
the end of the hour pour the boiling mixture into a large
and
soap-tub,
into
stir
it
two
gallons
hot water.
of
Fifteen minutes afterward add two gallons more of hot

water,
stir well,
and add four and
either hot or cold.
ing the next hour
Stir the
;
when
it
a-half gallons of water,
soap three or four times dur-
grows cold
it
will
be thick and
white.
HOW
TO MAKE BAR SOAP.
Six pounds of washing soda.
Three pounds
of unslaked lime.
Six gallons of water.

Six pounds of clear
fat.
Place the soda and the lime together, pour over them
Let the liquid
stir well.
four gallons of the water, and
stand until perfectly clear, then drain

the
fire,
add the
harden (which
fat,
will
be
it
off,
place
it
over
and
boil until the mixture begins to
in
about two hours), stirring almost
Meantime, after draining the four gallons

continuously.
lime and soda, add the remaining two
the
from
water
of
gallons of water to the sediment, stir well, and when this
liquid
is
ing, thin
clear, drain
it
off
it
also.
While the soap
with this water, adding a
little at
is
boil-
a time, as the
soap puffs up as if to boil over. Try the thickness by

little on a plate, and put in a handful of salt
Wet a tub
just before removing the soap from the fire.
cooling a
with
cold water
the latter
them on
in,
to
prevent
and when
a board to dry.
solid,
the
cut
soap
it
into
sticking,
turn
bars, placing
INDEX.
Air,
Boiling.
13.
Almonds, 604.
Ants (red), How to destroy,
Apple Water, 583.
Time-Table
614.
Bacon,
boil, 99.
Braising Pan (cut), 38.

Bread, 332.
Breakfast, 350.
Corn, 349.
Compressed Yeast, 345.
199.
With Liver,
164.
Bain Marie (cut), 35.

Baking. Time-table
Barley water, 584.
Basket, Wire (cut),
Beans.
Boston Baked,
Lima, 258.
Creamed, 259.
for, 69.
67.
Bouillon, 80-81.
Bracket, Soap (cut), 45
Brains, Scalloped, 169.
Braising, 65.
Artichokes, 255-256.
Asparagus, 256-258.
Au court Bouillon To
Boning,
for, 69.
Dry Yeast, 343.

Entire Wheat, 346.
Gems, 362.
Graham, 347.
38.
197-198.
How
to roll, 609.
Kneading, 338.
Lightning Yeast, 343.
Moulding, 339.
Pudding, 441-460.
Raised Brown, 348.
Rye, 347.
Sponge, 336.
Rye and Indian, 348.
String, 259.
In milk, 259.
Beef.
la mode, 150.
Balls, 150.
Braised, 144.
Broth, 578.
Cooked (Uses for). 150.

Corned, 148.
Dried (creamed), 149.
Stale, 356.
Stuffing of, loi.
To warm
Fillet of, 143.
over stale, 357.

Bread crumbs How to dry, 609.
Broiler, Oyster (cut), 35.
Hash,
Broiling, 60.
Essence, 577.
155.
Time-Table
Heart, 148-149.
for, 69.
In Tomato, 151.
Broths, 577-579-
Juice, 577.
Brunswick Stew,
Kidney, 156.
Liver Stew,
On
Toast,
Pot Roast,
Buns, 353-354Butter, 608.
145.
Raw How
to prepare, 586.
Roast, with Yorkshire Pudding,
Escalloped with Macaroni,

Soup with Barley. 84.
Steak, Stuffed, 146.
Steak, with Onions,
Tea,
575, 576.
Tongue, 156.
Beets, 260.
Beverages, 554-564.
Birds (small), 232-234.
Biscuit, 358-360.
Cabbage.
Creamed,
Hot Slaw,
142.
Blue-Fish, 103.
Boiling, 62.
236.
Brussels Sprouts, 260.
155.
152.
153.
304.
262.
In Milk, 261.
Salad, 305.
With Corned Beef,

147.
261.
Cake.
Angel's Food, 524.
Buttermilk, 540.
Caramel, 543.
Caroline, 530.
Chocolate, 535.
Coffee, Spiced, 524-525,Cocoanut Loaf, 528.
Cream Loaf, 529.
INDEX.
6i8
Chicken.
Cake.
Cream Molasses, 539.

Cream Pudding of, 429.
Broiled, 216.
Broth, 577.
Creamed,
Cup, 536.
Dough, 537.
Douglass, 534.
Eggless, 535.
English White Mountain,
524.
Fillings for, 544-549Frostings for, 549-553'

Fruit, 519-521.
Ginger, 512.
Gold, 539.
Graham, 529.
Jelly, 532-533-
Pie, 221-222.
Pressed, 219.
Roast, 214.
Salad, 298.
Blancmange,
414.
Corn-starch, 417.
to Scrape, 604.
How
Whips,
Pound,
494.
Chops, French,
527.
Shellbark, 530.
178.
Chowder.
Clam,
Silver, 539.
Spiced, 524-526.
Sponge, 521-523-
122.
Fish, 109.
Oyster,
Stale (pudding of), 436.
White, 526.
"1,2, 3, 4," 536.
Cakes.
Cocoanut Drop, 538.
Cup, in Gem pans, 531.
Drop, 532.
121.
(cut), 46.
Churn (whip)
Clams, 121-122.
Codfish, 108-iog.
Coffee, 555-558.
Mill (cut), 34.
Cookies, 503.
Chocolate, 508.
Cream,
Flannel, 377.
Griddle, 372-375.
Calf (cut), so.
506.
Ginger, 510-511.
Jumbles, 508.
Mother's Jumbles,
Calf's Head, 167-168.

Carrots, 262.
Cauliflower, 263.
Celery.
Sour Milk,
Brown
Sauce, 270.
Stuffing, 208.
Charlotte Russe, 486-488.

Cheese Dishes, 308.
Au Gratin, 312.
Cottage, 314.
Without Eggs, 507.

Cook's Knife (cut), 34.
Cooky Cutters (cut), 33.
Cottage Cheese, 314-315.
Corn.
Bread, 349.
Canned, 266.
Dodgers, 376.
Fritters. 268-269.
Gems,
363.
Green, 264-265.
189.
Puffs, 313.
Salad, 305.
Muffins, 366.
Straws, 313.
Mush, 386.
Pudding, 266.
Rye,
Souffle, 311.
Toasted, 315.
368.
Salad (Fetticus), 268.
Soup,
Chicken.
ritalienne, 225.
Baked Camping
508.
507.
Sugar, 505-506.
Sauce, 208.
586.
Chocolate, 560-561.
Marble, 533.
Nut, 538-530-
Head,
Fricassee, 211-213.
Fried Spring, 214-215.
Sandwiches, 224.
Smothered, 215.
Chips for Dyspeptics,
Johnnie, 377.
Layer, 540-544.
Loaf, 528-529.
Raised, 536.
Soup, 93.
Stewed, 269.
Stewed with
219.
Croquettes, 220.
Dishes, 224.
For Traveller's Lunch, 219.
Style, 217.
Boiled,- 218.
Boned, 218.
Boudin a la Reine, 225.
Braised, 213.
92.
With Tomatoes.
Corned Beef, 148.
Hash, 155.
Corn Meal.
Griddle Cakes,
Pone, 377.
267.
373.
INDEX.
Egg.
Corn Meal.
Balls, 80.
Puddinff, 424,
Nests, 324,
Waffles, 370.
Sauce, 140-435.
Corn-starch.
Blancmange,
Uncooked To prepare,
421.
Egg-Beater (cut),
Egg Nogg, 585.
Crabs, 128-130.
Craw-Fish,
619
131.
Egg Plant, 273.

Egg Whip (cut),
Cream.
American,
494.
Bavarian, 489.
Apricot, 492.
Orange, 492.
Pineapple, 492.
Cabbage Salad, 304.
Cookies, 506.
Filling for Cake, 545.
For Cake Cream Pudding,

For Puffs, 453.
Gravy, 187-196.
Loaf Cake, 529.
Molasses Cake, 539,
36.
EggsBaked, 321-322.
Boiled, 317.
Creamed,
430.
323.
Deviled, 321.
Fried, 323.
In Tomato, 320.
Pickled, 324.
Poached, 318.
Scrambled, 319.
Spanish, 319.
Stuffed, 325-336.
To
To
Pie, 404.
Puffs, 4S2.
choose (How),
56.
Preserve, 317.
Vermicelli, 320.
Endive (creamed), 274.
Salad Dressing, 296-297.

Sauce, 137-451-485.
Spanish, 493.
Tapioca Pudding,
Farina-Kettle
428.
(cut), 41.
Toast, 581.
Fat To
Whipped,
Fillings for Cake, 544-549.

Fish.
Creams,
471-486.
481-485.
Croquettes.
Chicken,
clarify, 63.
la Reine, 113.
Baked,
220.
100.
With Tomato,
Fish, 113,
Mutton, 180.
Sweetbread,
Crullers, 382.
Chowder,
Cucumbers, 270-271.
Currant Wâter, 483.
Currants (English) To clean,
Cush i la Creme, 112.
Croquettes,
109.
113.
Fillets of, 98.

605.
Fried, 106.
Kettle (cut), 36.
Other modes of dressing, 108.
Rechauffe,
Baked, 483.
Cocoanut, 407.
Frozen. 469.
Remnants,
Lemon
Sauces
114.
112.
Salad, 301.
Pie, 400.
Meringue,
103.
Boiled, 98.
Broiled, 107.
172.
Custard.
for, 134.
Scissors (cut), 46.
482.
Shell, 115.
Pie, 406.
Sauce, 416.
Soft, 4^48-456-481-483.
Souffle, 484.
Cutters (cuts),
To choose, 55.
To clean, 96.
To skin, 97.
Floating Island,
33.
482.
Flour, 332-335-
Fluted Knife
(cut), 34.
Balls, 79.
Dandelions, 272.
Deer (cut), 53.
Directions (Plain),
57.
Dish Drainer (cut), 32.

Doughnuts, 379-381.
Duck, 228-230.
To choose,
Dust-Pan
55.
(cut), 44.
Eels, Fried,
107.
586.
36.
Forcemeat
Fowls, 230-231.
To
choose,
55-
Fritters, 382.
Corn, 268-269.
Clam, 121.
Oyster Plant,
Parsnip, 282.
Pea, 284.
286.
COOK BOOK.
620
Griddle Cakes.
Fritters.
Bread and Buckwheat,

Buckwheat, 374.
Cornmeal, 373.
French, 375.
Plain, 383.
Potato, 247.
Salsify, 286.
'
Sour Milk, 383.

Frogs' Legs, m.
Graham,
Frozen Dishes, 461.

Frostings for Cake, 549-553.
Fruit. Cooked.
Apples, 569-571Pears (spiced), 571.
Prunes, 571.
Quinces, 570.
Rhubarb,
Grouse, 231-232.
Gruels, 579-581.
Halibut.
Carbonade
of, 105,
Ham.
Apricots, 480.
Fried, 196.
With Veal, 159.
480.
479.
Raspberries, 479.
Strawberries, 479.
How to ice for serving, 569.
How
374.
Rice, 373.
Sour Milk, 372.

Sweet Milk, 371.
a la Creole, 104.
572.
Frozen.
Oranges,
Peaches,
to serve.
How to boil, 195.

How to cure, 194,
How to smoke, 194.
Omelet, 330.
Sandwiches,
Apples, 566.
Bananas, 566.
197,
Hamburg Steak, 147.

Hares To choose, 56.
Berries, 567.
Cantaloupes, 569.
Currants, 568.
Hash, 154-155-165.
Head-cheese (pork),
Grapes, 568.
Oranges, 568.
Peaches, 566.
Heat,
Ice How
Pomegranate, 567.
Watermelon, 568.
Jellies of, 502.
Pudding, 431.
Peach,
55, 226.
553.
to dissolve, 613.
415.
Gems.
Bread,
362.
Cornmeal,
Graham,
363.
361-3620
Rice, 364.
Tea, 363.
Gingerbread, 503-509.
Soft, 512.
Spiced, 513.
Sugar, 513.
Goose, 226-227.
Gravy.
Cream,
196.
Giblet, 205.
Griddle Cakes.
Bread, 372.
Bisque, 465.
Chocolate, 466-468.
464.
465.
466.
Philadelphia, 463.
Frosting for Cake,
Pudding,
keep for sick room, 611.

to keep food in, 612.
How
Orange,
Gelatine.
How
to
Ice Chest
lces,476-477.
Ice Cream.
Neapolitan, 468.
Time-Table for, 69.

Pans (cuts;, 38-39.
Game, jgg.
Geese To choose,
376.
Lemon,
63.
189.
13.
Hoe-Cake,
Pears, 567.
Pineapple, 567.
Frying,
375.
Pistachio, 465.
Vanilla, 464-467.
With Arrowroot, 470.

With Eggs, 467.
With Gelatine, 470.
How
to freeze, 462.
Indian Meal (cornmeal).

Gruel, 580.
Pudding,
424-457.
Jellies.
Fruit, 502.
Gelatine, 497.
Kale,
274.
Kettle, (cut) 36-41-44.
Kitchen, The,
Care
23.
of, 26.
Lists, 30-31.
Lamb,
(cut), 52.
Broiled Breast
of, 183.
INDEX.
Lamb.
Mutton,
Chops,
183.
Needles
Lemonade,
(cut), 45.
584.
Leg,
Lime Water and
its
uses, 613.
164.
Noodles
166.
Creamed, 165.
Hash, 165.
Lobster Salad, 300.
for Soup, 94.
Mush,
384.
Okra, 279.
Omelets, 327-331.
Onions, 280-281.
153.
Juice
Ox
Spiced, 114.
of How
to obtain, 610.
(cut of) 49.
Oyster.
And Mutton
(cut), 35.
Sausages,
181.
Broiler (cut), 35.
47.
Chowder,
stock, 72.
Pie, 153-
Stuffing, 101-206.
Oysters, 1 15-120.
To choose, 56.
Children's Birthday Party,

Christmas Dinner, 589.
Company Dinner, 593.
Company Luncheon, 592.
Evening Card Party 593.
594.
Invalid, 587.
Lenten Day, 592.

Spring Day, 589, 590.
Summer Day, 590.
Table for, 594.
Thanksgiving Dinner,
Wine, 564.
Winter Day, 591, 592.
Panada,
582.
Pancakes, 371-375.
Parsnips, 281-282.
Partridges, 231-232.
Paste, Puff.
American,
Careme's,
391.
389.
Chopped,
588.
How
How
397.
to Bake, 393.
to shape for.
Patties, 395.
Pies with two crusts, 393.

Pies with one crust, 394.
Milk.
585.
Rissoles, 396.
Tarts, 395.
Tart Wells, 395.
Sauce, 415.
Toast, 581.
Mince Meat
for Pies, 410-412.
Moulds, (cuts), 40-41.

Mousses, 472.
Muffin Pan (cut), 35.
Muffins, 365-368.
Mush, 383-386.
Mushrooms, 277-279.
Vol au Vents, 396.

Jigger (cut). 46.
Plain with Butter, 396.
Plain with Lard, 398.
Pastry, 388.
Pastry Bag How to make and use,
610.
Sauce, 144-210.
Mussels, 131.
Peas, 282-284.
Mustard.
Pheasants, 231-232.
Cream Sauce
286.
Sauce, 140.
Soup, 94.
of, 596.
Menus.
Afternoon Tea, 593.
Autumn Day, 590-591.
Punch,
121.
Omelet, 329.
Plant (Salsify),
(cut), 37.
Measurements Table
How
176.
Gruel, 579.
141.
And Escalloped beef,

Mackerel, no.
Baked, 106.
Rest
Meats.
174-175-
Oatmeal.
M.'\CARONI, 275-276.
For
175.
Shoulder (stuflEed),
Stew, 177.
Beef (Stewed), 155.

Baked with stuffing,
Measuring Cup
Venison,
Scalloped, 178.
Liver.
Bacon and,
173.
Sausages, 181.
Broth, 578.
Croquettes, 180.
Cutlets, 179.
Juice, 577.
Lentils, 275.
Sauce,
la
And Oyster
Roast, 182.
Lard, 199.
Larding, (cuts), 65-66.
Meat,
621
of, 141.
to prepare for table use, 613.
Peppers
Stuffed,
Pies.
Apple,
398.
163.
COOK BOOK.
622
Potatoes.
Pies.
Blackberry, 408.
Stuffed, 250,
Canned Peach Meringue,
405.
Cherry, 407.
Chicken, 221-222.
Chocolate, 405.
Cocoanui Custard, 407.
Sweet,
254.
Poultry, 199.
Profiteroles for Soup, 79.
Puddings.
Apple, 423-438.
Cream,
404.
Custard, 406.
Roly Poly,
Snow, 431.
Delicate Puff, 409.
Tapioca,
Huckleberry,
Batter, 429.
408.
Lemon, 400.
Lemon, Custard, 400.
Lemon, with Bread, 401.
With Cornstarch, 401.
Meat,
153.
Pumpkin, 402.
Rhubarb (Pie Plant)
Bird's-Nest, 438.
Black, 443.
Blackberry, 430.
Boiled, 422-457-460.
Bread, 441-460.
Cake Cream,
409-572.
Shepherd's, 182.
Squash, 403.
Pie-Plant (Rhubarb), 409-572.
Pig (cut
Blanc-mange,
Currant (simple),
197,
How to Salt or Pickle, 193.

Roast, 185-186.
Sausage, 191-192.
Salt
Fried with Cream Gravy,
187.
Steak, 187.
Tenderloin,
(cut of), 32.
Puff, 252.
Salad, 303.
444.
434.
to boil, 456.
Lemon,
419-426.
Minute, 447.
Orange, 418.
Plum, 439-458.
Puffs with Orange Sauce,
Queen
Stuffing, 226.
451
of, 436.
Rice, 422.
Yeast, 342.
Potatoes.
Au Gratin, 249.
Silver, 453.
Sponge Batter, 450.
Stale Cake, 436.
246.
Strawberry,
Boiled, 245.
Creamed with Parsley,
454.
Puff, 435-
248.
Suet, 425.
Fried, 252.
Swedish,
251.
Lyonnaise,
253.
246.
New How
Webster,
to cook, 253
Omelet,
248.
Princess, 247.
Roasted under Meat,

251.
447.
Tapioca, 420-428-443.
Tipsy, 448.
Fritters, 247.
Saratoga,
Fancy,
Farina, 433.
Frozen Rice, 474.
Fruit (Simple), 431.
Gelatine, 415.
Indian, 424-457.
Birds roasted in, 234.

Mayonnaise Dressing, 296.
Mashed.
Estella, 420.
How
Balls, 249.
French,
458,
Curate, 432.
English Plum, 439.
Graham,
187.
Potato.
Baked,
421.
Cream Puffs, 452.

Cream Tapioca, 428.
187.
Masher
458.
Corn-starch (Simple),
Cottage, 445.
of, 188.
Chops,
414.
Corn-starch, 417.
Custard, 446.
Christmas Plum,
Cocoanut, 422.
(Little) Roasted, 184.

Pig's Feet.
Fried, 189.
Pigeons, 234.
Popovers, 365.
Pork.
And Beans,
429.
Cherry, 442.
Chocolate, 439.
of), 54.
Souse
437.
443.
459.
143.
Yorkshire,
Pudding Sauces,
415-474.
Pie (Delicate), 409.

Puff Pudding (Strawberry), 435.
Pufif
250.
Puffs, 313, 452.
INDEX.
623
Sauces.
Punch.
For Meats.
Milk, 585.
Roman,
Apple,
477.
570.
Brain, 168.
Caper,
Quail, 231-232.
Rabbits, 235.
To choose,
Raisins,
How
Ramekins,
Cranberry, 206.
Mint, 182.
56.
Mushroom,
to stone, 605.
312.
Rare-bit, Welsh, 310-31 1.

Rhubarb (Pie plant), 409-572.
Rice.
Baked,
Onion,
144-210.
157.
Spanish, 179.
For Puddings.
Brandy, 440-448.
Chocolate,
28s.
Cream,
Boiled, 284.
Curry
Gems,
174.
Celery, 208.
Chestnut, 207.
422.
430-451-485.
Custard, 416.
of, 285.
Soft, 448.
364.
Griddle Cakes,
Hash, 154.
Egg, 435Fancy, 445.

Hard, 429.
Lemon, 428.
373.
Jelly, 586.
Muffins, 368.
Milk, 415.
Pudding, 422-474.
Water, 584.
Roasting, 58.
Time-table for,
Montrose,
474.
447.
Nutmeg,
Orange, 451.
Snow, 426.
69.
Soft Custard, 448.
Salads,
Strawberry,
Sugar, 444.
292.
Fish, 301.
Sandwiches,
Tomato, 302.
Sausages.
Casings,
306.
Vegetable, 301.
Notes on, 306.
Vegetables for,
Washer
Ham,
306.
32.
Snipe, 232-233.
Soap.
Bar, How to make, 615.
Bracket
(cut), 45.
(cut), 45.
How
to
make,
614.
Sorbet, 477.
Souffle.
Kollandaise, 138.
Lobster, 141.
Maitre d'Hotel, 139.
Tanare, 139.
Tomato, 138.
White, 137.
(cut of), 51.
Shrimps, 131.
Sink Rack (cut),
Soft,
Butter, 136.
140.
40.
Scollops, 131.
Scrapple, 190-191.
Shad (baked), 103.
Shaker
140.
Mustard Cream,
192.
Shell-Fish, 115.
Bechamel, 140.
Brown, 136.
Cream, 137.
Oyster,
Sauteing, 64.
Scales (cut),
Sheep
224.
197.
Salad, 306.
Sardines, How to serve, 609.
Sauces.
For Fish, 134.
Egg,
181.
191.
To Cook,
(cut of), 39.
Drawn
192.
Mutton and Oyster,

Pork,
Salad Dressing, 293-298.

Salmon (canned), iii.
Salsify (Oyster Plant), 286.
Sandwiches.
Chicken,
436.
Vanilla, 441.
Wine, 432-434-460.
Lettuce, 304.
Lobster, 300.
Potato, 303.
141.
Cheese, 311.
Custard, 484.
Orange,
Soup.
473.
With Stock, 71-89.

Without Stock, 90-95.
Souse, 188.
Spaghetti, 275.
COOK BOOK.
624
Turkey.
Spinach, 287.
Squabs, 234.
Squash, 288.
To choose, 54.
Warmed over,
Turkish Soup,
Squirrels, 236.
Steaming,
Turnips,
67.
Stock, lArn-^q.
Utensils for Kitchen,

Care of, 26.
Stuffing.
Cracker,
loi.
For Calf's Liver,

For Goose.
166.
Oyster, loi.
Potato, 226.
For Roast Pig,
Vegetables.
For Salads, 306.

In Omelet, 329.
Kind to serve with.
425.
Sugar, 605-607.
Sauce, 444.
Sweetbreads, 170-172.
Beef (corned), 242.

Beef (fresh), 242.
Fish, 242.
Tapioca, 420-443.
Game,
Lamb,
Tart.
505.
Shells, 503.
Wells, To shape,
Tea, 554.
Terrapin, 132-133Toast, 581-584.
Beef on, 152.
395.
Eggs
in, 151.
Omelet,
329.
Soup, 90.
Spanish, 290.
Waffle Iron
583.
Wine.
How
276.
(Beef), 156.
to serve
Jelly, 500-
Menu,
(cut), 45.
Boiled, 207.
Braised, 209.
Chestnut Sauce for, 207.

Cranberry Sauce for, 206.
Roast, 204.
Woodcock,
564.
582.
233.
Yeast,
335.
Hop, 340.
Lightning,
Raw
341-
Potato, 342.
Yorkshire Pudding,
88.
Stuffings for, 206-208.
it,
564.
Sauce, 432, 434, 460.
Whey,
i5'i2
(cut), 37.
13.
Whip Churn (cut), 46.

Whipped Cream, 471-486.
Tripe, 157.
Soup.
to shape, 396.
Orange, 583.
Wine, 582.
Tomatoes.
Baked, 290.
Corn with, 267.
Macaroni with,
Stewed, 289.
Trussing Needles
Turkey.
How
368-370.
Whey.
Cream of Tartar,
Lemon, 583.
Salad, 302.
Sauce, 138.
-0
Vol-au-Vents,
Water,
in, ^20.
Italian, 289.
JUN
To
Waffles,
Tomato.
Tongue
243.
242.
242.
Pork, 243.
Poultry, 243.
Veal, 243.
choose, 56.
Venison, 237, 238.
Vinegar, 611.
Mutton,
Apple, 399-504Cocoanut, 505.
Beef Stewed
of, 164.
Stew and Dumplings, 160,

With Peppers, 163.
Vegetable Cutters (cuts), 33.
loi.
to chop, 611.
Almond,
Fricandeau
Loaf, 161.
Roast, 158.
Suet.
Pudding,
158.
Cutlets, 159.
Jellied, 162.
Celery, 208.
Chestnut, 207.
Oyster, 206.
How
158.
Breast (stuffed),
185.
28.
Veal.
And Ham,
For Turkey.
Stale Bread,
Succotash, 266.
210.
85.
291.
ZpST, 607.
143,

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010

THE PATTERN COOK-BOOK.

Ah happy age when ladies learn to bake,

Rebecca was esteem'd of comely hue,

The turnpike road

to people's hearts, I find,

Lies through their mouths, or

alike to the experienced housewife

our opinion, possess

two important quaUfica-

place, the dishes

must be such as may be readily made up

with the facilities to be found

place, all instructions

can comprehend them.

language so simple that every one

has been our earnest endeavor

that in both these respects the present work shall excel.

recipes are eminently practical

having been thoroughly and successfully tested by the

chief attention has

given to those unpretentious yet dainty and wholesome

average family board.

the admirable features of the

for the Sick

on Cookery and Simple

helpful talks regarding " Small Econ-

most admirably arranged

from the pen of one

her to a position of foremost

matters pertaining to the culinary science,

heartily to the world of

reliable guide in the selection, preparation

The Butterick Publishing

THE CHEMISTRY OF FOOD.

Plans for the

for the Different Meats. Beef, with Cut

do Roasting. Broiling. Boiling. Frying.

Soup for Stock. Meat for Stock. To Clear Stock.

Stock, with Recipes,

Fish. To Clean. To Skin. Fillets

Beef. Uses for Cooked Beef. Veal. Mutton. Lamb.

Eggs, Omelettes, Etc.,

Making. Flour. Yeast. Sponge.

Moulding. Baking. R e c i p e s for

BREAKFAST DISHES, BISCUIT, GEMS,

Recipes for Muffins. Griddle Cakes. Southern

to Shape Paste. Recipes

(teneral Suggestions. Recipes for Hot Puddings.

How to Make a Mousse Ices Sherbet Frozen Fruits, Etc.,

Ice-Cream of Various Kinds.

CUSTARD, CREAMS AND GELATINE JELLIES.

Custard. Baked Custard Whipped Cream,

TARTS COOKIES MOLASSES CAKES,

Recipes for Cookies

Fillings for Layer-cake. Frosting

Drinks. Tea Coffee Cocoa Summer

FRUIT HOW TO SERVE

Various Kinds of Fruit.

COOKERY FOR THE

Suggestions for Preparing Various Dishes.

Menus for a Day in Spring. A Day in Summer.

Various Ways ro Economize.

THINGS WORTH KNOWING.

THE PATTERN COOK-BOOK,

There's no want of meat,

Portly and curious viands are prepared