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Mrs. Owens' Cook Book | by Frances E. Owens



To which has been added a farmers' department containing much valuable information and there has still further been added chapters on lunches and luncheons, potential energy of food, chafing dish cookery, and translations of french terms in modern menus and useful household hints.

TitleMrs. Owens' Cook Book
AuthorFrances E. Owens
PublisherChicago, F. E. Owens
Year1903
Copyright1903, Frances E. Owens
AmazonMrs. Owens' Cook Book
F. E. Owens

"Economical household management and the mysteries of the kitchen are as truly a part of domestic culture as are music, decorative art and the etiquet of the drawing room."

Revised And Illustrated.

One Hundred And Fourth Thousand.

DedicationMrs Owens Cook Book 3
-Preface
Every housewife has a notably good way of doing certain things. When it became known that this book was being compiled, letters came to the editor from friends living in all sections, containing choic...
-How To Make Soup
HINTS FOR SOUPS. FISH. GAME. CHICKEN. GUMBO. MEAT. VEGETABLE. Hints For Soups CROUTONS. FORCE-MEATBALLS. GERMAN SOUP-BALLS. EGG BALLS. NOODLES. CARAMEL. BROWNED FLOUR. COLORING. SOUP POWD...
-How To Make Soup. Continued
Noodles Take one egg, a pinch of salt, half an egg-shell full of water. Stir in all the flour it will take; roll as thin as you possibly can; hang over a chair-back on a napkin to dry. Then roll up...
-How To Cook Fish Soups
OYSTER. CLAM. LOBSTER. FISH. Oyster Soup One quart large fresh oysters. Take liquor and 1 1/2 pints water; boil and skim off carefully the scum that rises; then add 2 or 3 quarts fresh milk;...
-How To Cook Game Soups
GAME. GREEN' TURTLE. RABBIT. PARTRIDGE. A Good Game Soup In the game season, a good soup may be prepared at very little expense, and by using the remnants of different dishes a very agreeabl...
-How To Cook Chicken Soups
GIBLET. POTAGE. CHICKEN. DUMPLINGS. DRESSING. Giblet Soup Take a turnip, carrot, and onion, and slice them, and fry in hot butter; add the giblets, sprinkled with flour, let them brown and t...
-How To Cook Gumbo Soups
SOUTHERN FELA. KENTUCKY. MISSISSIPPI. Southern Gumbo Fela Take an onion and cut it up fine; let it fry a light brown in 2 tablespoons hot lard; dust in 2 tablespoons of flour and stir all th...
-How To Cook Meat Soups
BEEF. VEAL. MUTTON. MISCELLANEOUS. Bouillon. (The Cheap, Wholesome, And Common Soup Of France.) Take 7 or 8 pounds of the leg or shin of beef. Cover it well with cold water in a soup-kettle....
-How To Cook Vegetable Soups
BARLEY. CHESTNUT. MUSHROOM. VERMICELLI. Barley Soup Put a cup and a half of barley into 3 quarts of water, with 3 large onions, 4 carrots, and 2 turnips - all cut small. Cook gently 2 hours....
-How To Cook Vegetable Soups. Continued
Tomato Soup Take 6 ripe tomatoes, peeled, or use half a can. Cook in a pint of water till done. Stir in 1/2 teaspoon soda, add a quart of milk, season well with butter, pepper, and salt, and serve ...
-How To Cook Fish. Modes Of Cooking
CHOWDER. CRIMPED. POTTED. PICKLED. BROILED. BAKED. BOILED. FRIED. FISH are not regarded any more nutritious than flesh or fowl. Indeed, hardly as much so as a good quality of beef or mutton. Fis...
-How To Cook Fish. Part 2
Pickled Fish Put the fish in vinegar that is spiced as for pickles. Boil slowly until tender, but not broken. Set away closely covered, and in a few weeks the bones will be destroyed. Broile...
-How To Cook Fish. Part 3
Codfish Balls Take a pint of finely-shredded salt codfish, a quart of raw peeled potatoes cut in two. Put to cook in cold water. When the potatoes are tender, drain very thoroughly, mash fine, beat...
-How To Bake Fish
Baked Fish Clean well; sprinkle with salt an hour before cooking. Tie it with a string, sprinkle flour over it, baste with butter, place on a wire gridiron across a dripping-pan. Allow 1 1/2 hours ...
-How To Boil Fish
Boiled Fish Wrap a large fish in a cloth. Secure it with a string. Put it on in cold water, salt well, and it will generally cook in half an hour. Remove the cloth and serve with drawn butter. ...
-How To Cook Oysters
RAW STEWED. FRIED. BROILED. BAKED. STEAMED. PICKLED. BCOMES too seldom in the yearly calendar for the lover of the oyster. But there is hope; for, with the adoption of standard time, and the contin...
-How To Cook Oysters. Part 2
Oyster Sauce With Turkey A pint of oysters cut up small and boiled up in their own liquor, add a cup of cream, tablespoon of flour made smooth with part of the cream; salt, pepper, and butter. ...
-How To Cook Oysters. Part 3
Scalloped Oysters A layer of rolled cracker in a buttered pudding-dish, then a layer of oysters with seasoning of butter, pepper, and salt. Repeat till the dish is full, with crumbs on top. Pour on...
-How To Cook Oysters. Part 4
Panned Oysters Toast slices of bread. Remove the crusts. Cut into even shapes, spread with butter, lay in a pan, and put one or more nice plump oysters on each piece. Put bits of butter and a very ...
-How To Cook Clams
CHOWDER. STEWED. PIE. FRIED. For clam soup, see Soup; for clam fritters, see Fritters. Clam Chowder Butter a deep tin basin, put in a layer of grated bread crumbs or cracker crumbs. S...
-How To Cook Lobsters
TO CHOOSE. BOILED. SCALLOPED. How To Choose Lobsters The heaviest lobsters are the best. Sometimes a comparatively small one will weigh as heavily as one considerably larger. If fresh, the c...
-How To Cook Crabs And Shrimps
TO CHOOSE. STUFFED. BOILED. FRIED. SHRIMPS BUTTERED. POTTED. How To Choose Crabs The heaviest are best. The joints of the claws should be stiff, and the inner part should smell agreeably....
-How To Cook Game
REMARKS. FOUR-FOOTED. WINGED. FROGS AND TERRAPIN Remarks GAME is no exception. There can be no absolute rule for cooking. And I have selected, from many sources, what I consider will be best...
-Four-Footed Game
BEAVER. OPOSSUM. HARE. RABBIT. PEMMICAN SQUIRREL. VENISON. WOODCHUCKS AND COONS. Beaver - Roast Mrs. A. P. Cooper. First catch your beaver. Then dress same as any other animal. Cut you...
-Four-Footed Game. Continued
Rabbit - Roasted After skinning and cleaning, lay in salt water for an hour. Parboil the heart and liver, mince them with a slice of fat salt pork, and add thyme, onion, pepper, and salt, and bread...
-How To Cook Winged Game
CRANES AND HERONS. DUCKS PARTRIDGE. LARK's. PIGEONS. PILAU. PLOVER. PRAIRIE CHICKEN. QUAIL. REED-BIRDS, RAILS, AND SNIPE. WOODCOCK. Cranes And Herons May be broiled or stewed, like chicke...
-How To Cook Winged Game. Part 2
Larks Clean, wipe dry, brush them over with the yolk of egg, roll in bread crumbs and roast in a quick oven for 10 or 15 minutes. Baste with butter and keep them covered with bread crumbs while roa...
-How To Cook Winged Game. Part 3
Quail - Broiled Clean and split down the back. Wipe carefully, season well with salt and pepper, and place on a gridiron over a clear, hot fire. Turn, and when done, lay on a hot dish; butter well,...
-How To Cook Frogs And Terrapin
FROGS. TERRAPIN OR TURTLE. Frogs Skin them as soon as possible. The hind legs are usually the only part used, although the back is good eating. Fry or broil the same as chickens - or fricass...
-Modes Of Cooking Eggs
TO PRESERVE. TO COLOR. BOILED. SCRAMBLED. FRIED. POACHED. STEAMED. BAKED. PANNED. SCALLOPED. CURRIED. CHOWDER. STUFFED. PICKLED. OMELET. EGGS are regarded by some as a great delicacy; by o...
-How To Cook Eggs
How To Preserve Eggs Take a colander full at a time of new-laid eggs, and pour over them a tea-kettle full of boiling water. The heat of the water cooks the white of the egg sufficiently to keep ou...
-How To Cook Eggs. Continued
Panned Eggs Make a minced meat of chopped ham, fine bread crumbs, pepper, salt, and some melted butter. Moisten with milk to a soft paste, and half fill some patty-pans with the mixture. Break an e...
-How To Cook Poultry
CHICKENS. TURKEYS, GEESE, AND DUCKS. Remarks POULTRY is generally an acceptable food, and is readily digested. To an invalid, and persons of delicate organization, a bit of nicely-cooked chi...
-How To Cook Chickens
TO CUT UP. TO BONE. FILLING FOR BONED CHICKEN. MODES OF COOKING. How To Cut Up A Chicken Miss Juliet Corson. After singeing the fowl, wipe with a wet towel. In order to get as many pie...
-How To Cook Chickens. Part 2
Filling For Boned Chicken Or Turkey Use 2/3 as much force-meat, as the fowl weighs. Lean veal, and lean fresh pork chopped fine, and for each pound, take 1 whole egg, 1 teaspoon of cloves and allsp...
-How To Cook Chickens. Part 3
Chicken Pie Cut a chicken in small pieces and stew till tender. Season well with butter, pepper, and salt. Thicken the gravy with a tablespoon of flour made smooth with water. Have ready some peele...
-How To Cook Turkeys, Geese, And Ducks
ROAST TURKEY. FRIED TURKEY. ROAST GOOSE. GERMAN RELISH. ROAST DUCKS. STUFFING FOR DUCKS. Roast Turkey A year old is considered best. After dressing, salt and pepper the inside. If prepare...
-How To Cook Meats
REMARKS. BEEF. VEAL. MUTTON. PORK. CURING MEATS. Remarks ON CHOOSING. ON STEAMING. MEAT should be selected carefully, cooked by the best methods, and eaten at regular times, and in pro...
-How To Cook Beef
MODES OF COOKING. YORKSHIRE PUDDING. RHODE ISLAND DUMPLINGS. Old-Fashioned Boiled Dinner Put the corned beef in a large kettle of cold water, soon after breakfast (if for noon dinner). Ab...
-How To Cook Beef. Part 2
Mock Duck Spread dressing, as for turkey, on a thick round of beefsteak; season, roll up, tie, and roast; baste often. Serve with gravy. Beef A La Mode Miss Juliet Corson. To make a la...
-How To Cook Beef. Part 3
Fried Steak - To Make Tender Mrs. R. H. James, Otsego, Wis. Rub the steak with saleratus and let stand 2 hours, or over night. Rinse off quickly and wipe dry. Have a spider well heated, and grea...
-How To Cook Beef. Part 4
Stewed Kidneys Parboil a few minutes; drain off the water and boil again for 5 or 10 minutes; then cut up small, put in fresh water and cook until tender. Season well, and thicken the gravy. ...
-How To Cook Veal
HOW TO COOK. LOAF. MARBLED. SWEETBREADS. LIVER. Veal Roast Same as pork; be sure and cook well through. Squash is a palatable vegetable to serve. Stewed tomatoes are also good; currant jelly...
-How To Cook Mutton
Modes Of Cooking Mutton And Lamb Before cooking mutton, take a sharp knife and loosen the thin outside skin and remove entirely. The oil of the wool penetrates through the pores of the skin, and fr...
-How To Cook Pork
SO USE. PIGS' FEE T. PARSNIP STEIV. NOODLES. OMELET. Roast Pork Season well. Put a pint of water in the pan, and roast slowly at first, allowing fully 1/2 hour to a pound. Baste often. Cook ...
-How To Cook Pork. Continued
How To Cook Pigs' Feet Clean well and wrap each foot in a cotton bandage wound around it 2 or 3 times, and secured with cord; then boil them 4 hours; keep them in the cloths till needed to fry, bro...
-Curing Meats
BEEF. TONGUES. MUTTON. HAM. SAUSAGE. LARD. Beef Pickle Mrs. E. B. Baldwin, Chicago. 100 pounds of beef. 4 pounds of coarse salt, made fine. 4 pounds of sugar. 4 ounces of saltpeter. Mi...
-How To Cook Hash
IF a medium-sized family has meat twice a day, there can easily be gotten drippings enough for frying all the potatoes, French toast, mush, wonders, and scrapple they may serve from time to time. Hash...
-How To Cook Hash. Continued
Ragout Take pieces of any cold meats, cut small, put into a stew-pan with water to cover. Put in a minced onion, if liked, and some cold boiled potatoes sliced. Heat up, and when at a boiling point...
-How To Cook Croquettes
Croquettes are fried in hot fat the same as doughnuts. Fish Croquettes Miss Juliet Corson. Stir together in a saucepan over the fire a tablespoon each of flour and butter. Add either wate...
-How To Cook Sauces
SWEET HERBS. CURRY POWDER. PREPARED MUSTARD. CAPER BUTTER. SOY. SAUCES, as well as the condiments used in seasoning food, while they may not be so nutritious in themselves, render many dishes ve...
-How To Cook Sweet Herbs
The sweet herbs in common use are thyme, basil, mint, sweet marjoram, summer savory, and sage. Curry Powder Turmeric powder, 3 ounces; coriander seed powder, 4 ounces; black pepper, 2 ounces...
-How To Cook Sweet Herbs. Continued
Asparagus Sauce Boil 12 tender heads of asparagus in a very little salted water. When done, drain and chop. Have ready a pint of drawn butter, with 2 raw eggs beaten into it, add the cooked asparag...
-Garnishes
GARNISHES in cookery are anything used for decorating dishes of fish, game, poultry, meat, or salad. They may be placed in the form of vines across or around the article on the dish, or in small clust...
-How To Make Salad Dressing
Dressing for salads may be prepared and bottled for future use. Salads should be eaten the day they are prepared. This applies particularly to vegetable salads. By standing, they not only lose their f...
-How To Make Salad Dressing. Part 2
Winter Salad Take the quantity desired of endive, mustard, cress, and celery. Clean thoroughly, dry in a cloth, and put in a salad bowl. Garnish with rings of hard-boiled eggs and boiled beet. Pour...
-How To Make Salad Dressing. Part 3
Hot Egg Salad Miss Juliet Corson. A tablespoon salad oil made hot. Break 3 eggs into it, and stir a little. Season with salt and pepper. Turn out as soon as it hardens a trifle, sprinkle over th...
-How To Make Catsups
Grape Catsup Four pounds of grapes. Stew until soft. Put through a colander. Add 3 pounds sugar. 2 tablespoons cinnamon. 2 tablespoons cloves. 1 cup vinegar. Let simmer 15 minutes. Seal up...
-How To Cook Beans
Lima Beans Boil, and when tender, drain. Season with butter and pepper, and cream, if you have it. Dried Lima Beans Soak oyer night. Two hours before dinner the next day? cover with water...
-How To Make Sauerkraut
Mrs. J. J. Bower, St. Joe, Mo. Take solid heads of cabbage, after one or two good frosts in the fall. Slice fine as possible, and pack either in clean barrels, firkins, butter-tubs, or earthen jars...
-How To Cook Vegetables
VEGETABLES entirely fresh will cook quicker than those that have stood for some time. Most vegetables are better steamed than boiled. It is conceded that vegetables cook more easily in soft water than...
-How To Cook Vegetables. Part 2
Succotash Boil the shelled beans 2 hours. In the meantime, cut the corn from the cobs and put the cobs in with the beans for a half hour, to extract the sweetness. Use double the quantity of corn t...
-How To Cook Vegetables. Part 4
Jerusalem Artichokes Clean weil and put to cook in plenty of boiling salted water. It will take 1 1/2 or 2 hours. Drain, and serve in melted butter. Boiled Beets Wash without breaking the...
-How To Cook Vegetables. Part 5
Winter Squash With Roast Meat Pare, and cut in long slices, about 1 1/2 or 2 inches' thick. Cook in a dripping-pan with a roast. Baste when the meat is basted. It is nice baked in a pan by itself w...
-How To Cook Tomatoes
Baked Tomatoes Select large ripe ones. Make a hole in the center and stuff with bread-crumbs, seasoned with butter, salt, and pepper. Place in a deep pan with a cup of water, and bake. Fried...
-How To Cook Cabbage
Fried Cabbage Slice thin or chop fine. Put into a frying-pan, with some salt pork gravy, and a very little water. Season with salt and pepper. Cover closely. Cook slowly on top of stove When done, ...
-How To Cook Cauliflower
Cabbage A La Cauliflower Take a small, solid head of cabbage. Boil it whole, very gently; season it with salt and pepper and a cup of milk or cream. Serve hot. It is much nicer cooked whole, than c...
-How To Cook Macaroni
Macaroni-Rice One cup rice. Cook tender in 2 1/2 cups water. Let cool. Fill a baking-dish with alternate layers of rice and grated cheese, seasoned with pepper, salt, and butter. Pour on milk to co...
-How To Cook Corn
Roasted Corn Take off the husks of green corn and lay the ears over bright coals. Watch and turn often until done. Many of the people South leave the husks on, and bury the ears in hot ashes. These...
-How To Cook Mushrooms
Stewed Mushrooms Take meadow mushroom buttons and remove the stems. Clean them with flannel and salt. Rinse in cold water and dry on a towel. For a quart of these put 3 tablespoon-butter in a thick...
-How To Cook Potatoes
Potatoes Cooked Without Water When potatoes are first washed, they may be cooked without any water, by putting them into a closely-covered stewpan. The cover must fit perfectly, and the vessel must...
-How To Cook Potatoes. Continued
Parisian Potatoes Pare and cut raw potatoes in balls like walnuts. Boil them in salted water till tender. Drain and lay them on a towel to dry for a moment, and then brown in hot lard, the same as ...
-On Making Breads
FLOUR. WEIGHTS AND MEASURES. LIME WATER. BAKING POWDER. SUBSTITUTIONS. YEAST. BREAD is the staff of life, if good, and cannot be made of poor flour. The new process or patent flour is the most u...
-How To Make Bread
REMARKS. LOAVES. PONES. RUSK. BATTER CAKES. MUFFINS. MISCELLANEOUS. Self-Raising Flour In my own experience with a large family, I find it cheaper to buy self-raising flour by the hundred ...
-How To Make Bread. Continued
A Cup Of Flour In the following recipes, a cup of flour means a cup of flour dipped from the barrel, and unsifted. It cannot be an infallible rule, owing to the difference in different brands o...
-How To Make Bread In Loaves
WHITE. GRAHAM. BROWN. PUMPKIN. CORN-MEAL. RYE AND INDIAN. Quick Bread-Making One quart boiling water, 1 quart cold water, flour enough to make a batter. When sufficiently cool, put in 1/2...
-How To Make Bread In Loaves. Continued
Graham Yeast-Bread Make a rather thick sponge of white flour, I cake or 1/2 cup yeast, 2 1/2 pints water, and 1 teaspoon salt. When light, stir in Graham flour till it is as thick as can be stirred...
-How To Make Pones, Hoe Cake, Johnny Cake
Potato Pone 1 pint grated raw sweet potato. 3 eggs. I cup syrup. 1/2 cup butter or drippings, 1 teaspoon soda dissolved in 1/2 cup water. Flour for batter like cake. Bake in a deep pan and le...
-How To Make Rusk, Rolls, Buns, Biscuit
Royal Rusk 1 pint milk, warm. 4 eggs, well beaten. 1 cup soft yeast or I yeast cake. Stir in flour as stiff as possible with a spoon. When risen very light, work in 1/2 cup butter - or par...
-How To Make Batter, Griddle, Or Pancakes
Griddle Cakes Of buckwheat, wheat, entire wheat, or Graham, may be made with sour milk and eggs, and are very palatable. To 2 or 3 quarts use 3 eggs and a teaspoon of soda. Bread Pancakes ...
-How To Make Muffins
Raised Muffins 1 quart flour. 3 cups sweet milk. 2 eggs. 2 tablespoons butter. 1/2 cup yeast. Beat well over night. In the morning bake in muffin-rings greased and heated. Qui...
-How To Make Gems
Crumpets One quart warm milk, 1/2 cake yeast, little salt, flour to make a stiff batter. Let rise, add 1/2 cup melted butter and bake in muffin-rings. Plain Graham Gems Dr. Alice B. Stock...
-How To Bake Waffles
To bake waffles, put the iron on the stove. When one side is hot, turn it; when that side is hot, grease it, turn, grease the other, fill about 2/3 full. When it browns delicately, turn it, brown the ...
-How to Make Crackers
1 cup butter. 4 cups flour. 1 teaspoon salt. Mix thoroughly together, and add more flour if necessary to make them hard and brittle. Pinch off little pieces and roll each one by itself, thin. Cut i...
-How to Make a Toast
Buttered Toast Cut bread of medium thickness. Toast each side over a clear fire, until a golden brown. Dip the edge all around quickly in hot water, but keep the center of the piece dry. Spread gen...
-Bread Recipes
Scottish Short-Bread 4 cups fine flour. 2 cups butter. 1 cup white sifted sugar. Knead well together without any wetting. After it is thoroughly worked and kneaded, roll out to half an inch t...
-Sandwiches
Cut bread in even slices of medium thickness. Spread thinly with butter. Divide the slice in two. Lay on one half a thin slice of any cold meat, boiled or roasted, or pressed meat of any kind, or grat...
-Cereal Recipes
Oatmeal 1 cup oatmeal mixed with 4 cups boiling water, 1 teaspoon salt. Cook in a double boiler. If you have none, use a tin pail set in a kettle of water. Will cook in 1 1/2 hours, but is bette...
-How To Make Pies
THE essentials to good pie-crust are good sifted flour, good butter, and sweet lard. Use very cold water for wetting, and roll the crust from you. A quick oven is necessary for almost all kinds of pie...
-How To Make Pies. Part 2
Pie-Crust - Plain Mrs. David H. Wilkie, Chicago. Five cups sifted flour, 1 cup lard, a little salt, 1/2 cup of very cold water; handle as little as possible. Do not grease your pie-plates, they ...
-How To Make Pies. Part 3
Sweet Potato Pie With One Crust Boil potatoes tender. Line a pie-dish with good! pie-paste, slice potatoes to cover the bottom, sprinkle with sugar, a light sprinkling of flour, and a pinch of salt...
-How To Make Pies. Part 4
Huckleberry Pie This pie is improved by mixing currants with the berries. It is made in the same manner as the above. If no currants are at hand, put in a little vinegar. Cherry Pie Of co...
-How To Make Pies. Part 5
Sweet Apple Pie 1 1/2 large sweet apples, grated. 1 egg. 1 cup sweet cream. Milk to fill the pie-plate. Bake in one crust. Apple-Custard Pie One cup milk, yolks of 2 eggs, 3 or 4...
-How To Make Pies. Part 6
Vinegar Pie Make a rich pie-paste. On the bottom crust of a round plate sprinkle 1 tablespoon flour and 1 cup light brown sugar. On this another spoon of flour. Pour over gradually 1/2 cup vinegar,...
-How To Make Mince Pies
Mrs. M. L. Currey, Detroit, Mich. 4 pounds lean meat, chopped fine after being cooked tender. 3 pounds chopped suet. 8 pounds chopped apples. 2 pounds currants. 2 pounds raisins. 1 p...
-How To Make Lemon Pie
Juice and grated rind of 1 lemon. 1 cup sugar. 1 cup water. 1 tablespoon corn starch or 2 of flour. 2 yolks of eggs well beaten. Mix all together and cook in a basin over water. Line a pie-pl...
-How To Make Cocoanut Pie
1 cup sugar. 1 1/2 cups sweet milk. 1 egg. 1 cocoanut, grated. \ cup sweet cream (or I tablespoon melted butter). Baked with one crust. Desiccated cocoanut can be used. Cocoanut Pie...
-How To Make Dumplings And Shortcakes
Under this head, I give Apple Desserts, Roly Poly, Tarts, Pandowdy, Plum Duff, Cracker Dessert, Sally Lunn, Dessert Cake, Popovers, as well as DUMPEINGS AND Shortcakes. Dumplings may be baked, boiled,...
-How To Make Dumplings And Shortcakes. Part 2
Dried Apple Rolls Stew until done. Rub through a colander or coarse sieve. Sweeten. Roll out pie-crust very thin in squares the size of a pie-plate. Spread them with the apple and fold over twice. ...
-How To Make Dumplings And Shortcakes. Part 3
Orange Shortcake Sprinkle sugar over 6 peeled and sliced oranges for 2 or 3 hours before using. One quart flour, 2 tablespoons butter, 2 teaspoons baking powder. Cold water. Bake, split open and pu...
-How To Make Fritters
FRITTERS are a nice addition to the breakfast, lunch or tea table. Plain fritters and fruit fritters are often used as a dessert at dinner. They may be served with powdered sugar dusted over them, or ...
-How To Make Pudding-Sauces
WELL-BUTTERED must be the pudding-molds or basins. Boiled puddings should be put into boiling water and the water kept boiling all the time. Have the water come up as high as the pudding in the mold. ...
-How To Make Puddings
Old English Plum Pudding 1 pound suet chopped fine. 3/4 pound bread crumbs. 1 pound sugar. 1 pound flour - scant.' 1 pound rasins, stoned. 1 pound currants. 1 pound candied lemon,...
-How To Make Puddings. Part 2
Blackberry-Jam Pudding 3/4 cup butter, beaten very light. 1 cup sugar. 1 1/2 cups flour. 1 cup blackberry jam. 3 eggs beaten separately. 3 tablespoons sour cream. 1 teaspoon soda. ...
-How To Make Puddings. Part 3
Plain Corn Starch Pudding 1 cup corn starch wet with 1 cup water. 1 beaten egg; pinch of salt. Stir this into 1 quart of boiling milk. Add 1 teaspoon extract desired for flavoring. Let cook 3...
-How To Make Puddings. Part 4
Baking-Day Pudding Grandma Graves. On baking day, take 1 1/2 cups dough, work in a little shortening, place in a basin. Let it get light and steam 1 hour. If the basin has no tube, put an invert...
-How To Make Puddings. Part 5
Boiled Bread Pudding Take pieces of dry bread, about a quart, soak in warm water till soft. Add 3 beaten eggs, 1 cup of sugar, 1 cup of raisins. Mix well. Boil in a bag or pudding-mold an hour or t...
-How To Make Puddings. Part 6
Cassava Pudding One pint milk. Stir in 1/2 cup cassava, 1/2 cup cocoanut, 2 eggs, 1 tablespoon butter; salt, sugar, and vanilla to taste. Cook like boiled custard. When done, put it in the dish ...
-How To Make Cocoanut Pudding
1 quart milk. 2 teaspoons - even - corn starch. 3 eggs. 1 cup sugar. 1 cup cocoanut - grated or desiccated. 1 teaspoon butter. 1 teaspoon lemon extract. Scald the milk. Stir in th...
-How To Make Tapioca Pudding
Mrs. A. S. J. Put I cup tapioca in 1 quart milk for 2 hours. Then add 1/2 cup sugar, 1 cup raisins, yolks of 3 eggs, well beaten, and a little salt. Bake slowly 1 hour. Take whites, beat to a stiff...
-How To Make Apple Pudding
Apple Plum Pudding 5 large chopped apples. 1 cup raisins. 1 cup sugar. 1 cup sweet milk. 1 cup flour with 1 teaspoon baking powder. 1/2 cup butter. 2 eggs, pinch of salt. Bake 1 h...
-How To Make Cake
TIMELY HINTS. LOAF CAKES. LAYER CAKES. COOKIES. DOUGHNUTS. GINGER CAKES. MISCELLANEOUS. Timely Hints BUTTER. EGGS. SUGAR. FLOUR. FRUIT COLORING. CAKE-PANS. HEATING THE OVEN. DIRECTIONS...
-How To Make Cake. Continued
Almonds Almonds are blanched by pouring boiling water over them. The skins will then rub off easily. If one application is not sufficient, another will be. The skin is tough and hard to digest. ...
-How To Make Extracts
Lemon Extract Put the rind of 3 lemons into half a pint of alcohol. In 4 days pour off into a bottle and add 1 ounce oil of lemon. This will make a strong flavor at less than half price. Ora...
-How To Make Loaf Cakes
GROOM'S. BRIDE'S. FRUIT. POUND. CHOCOLATE. GOLD. SILVER. OTHER LOAF CAKES. Groom's Cake 1 pound butter. 1 pound sugar. 1 pound browned flour. 3 1/2 pounds currants. 2 1/2 pounds ...
-How To Make Loaf Cakes. Part 2
Empress Fruit Cake 1 1/2 cups butter. 3 cups sugar - scant. 3 cups flour. 9 eggs. 1 1/4 pounds almonds in the shell. 1/2 pound citron. 1/2 pound raisins, seeded. I lemon, grated peel and juice. ...
-How To Make Loaf Cakes. Part 3
Apple Fruit Cake 3 cups dried apples, soaked over night. In the morning, stew in 3 cups molasses. When cold, mix with 3 cups flour, 1 cup butter. 3 eggs. 1 teaspoon soda. 2 teaspoons cloves. ...
-How To Make Loaf Cakes. Part 4
Spice Cake 1 cup butter. 2 cups sugar. 1 cup sweet milk. 4 1/2 cups flour. 4 eggs. 2 teaspoons cream of tartar. 1 teaspoon each soda, cinnamon, cloves, allspice, nutmeg and mace. ...
-How To Make Loaf Cakes. Part 5
Silver Cake 1 cup butter. 2 cups sugar. 3 cups flour. 1/2 cup sweet milk. 1/2 teaspoon soda. 1 teaspoon cream of tartar. Whites 6 eggs. 1 teaspoon lemon. Frost with white fr...
-How To Make Loaf Cakes. Part 6
Corn Starch Cake - Small Loaf Whites of 3 eggs. 1/2 cup butter. 1/2 cup corn starch. 1 teaspoon baking powder. 1 cup sugar. 1/2 cup sweet milk. 1 cup flour. 1/2 teaspoon lemon....
-How To Make Loaf Cakes. Part 7
Raised Loaf Cake 3 cups bread sponge, rather thick. 1 cup butter or part lard. 2 cups sugar. 1 1/2 cups raisins. 3 eggs. 1/2 teaspoon soda. 1 teaspoon cloves. 2 teaspoons cinnamon...
-How To Make Chocolate Cake
Mrs. J P. Howlett, Niles, Mich. 2 cups pulverized sugar. 1/2 cake chocolate, grated. 4 eggs. I cup flour. I teaspoon vanilla. Cook the chocolate to a smooth paste in a very little milk....
-How To Make Layer Cakes
CAKE-TINS. PREPARING COCOANUT. FILLING. In layer cakes, as well as all others that follow, attention is, called to Substitutions on page 152, and directions for mixing cake on page 222. Je...
-How To Make Layer Cakes. Part 2
Orange Filling Take the juice of oranges and make thick and creamy with powdered sugar. Lemon juice may be used similarly. Roll Jelly Cake 1 cup sifted flour. 1 cup coffee sugar. 3 egg...
-How To Make Layer Cakes. Part 3
Almond Nagout Mrs. M. L. Currey, Detroit, Mich. 1/2 cup butter. 1 1/2 cups sugar. 1/2 cup milk. 2 cups flour. 2 eggs. 1 teaspoon soda. 2 teaspoons cream tartar. 1 teaspoon lemon extract...
-How To Make Layer Cakes. Part 4
White Mountain Cake Mrs. A. C. Hastings, Middletown, Vt. 1/2 cup butter. 2 cups sugar. 3 cups flour. 1 cup milk. 2 eggs. 2 teaspoons cream of tartar, 1 teaspoon soda. Stir toge...
-How To Make Layer Cakes. Part 5
Gold And Silver Fig Cake Use the recipe for gold and silver cake. Bake the silver cake in 2 long pie-tins. Half fill a long pie-tin with the gold cake batter. Lay on it a pound of split figs, close...
-How To Make Layer Cakes. Part 6
Blackberry Cake Mrs. Dolly Lee, Rectorville, Ky. 3 eggs. I cup sugar. 3/4 cup butter. 1 1/2 cups flour. I cup blackberry jam or preserves. 3 tablespoons sour cream. 1 teaspoon each soda...
-How To Make Cookies
CHRISTMAS. GERMAN. WATER. GINGER. MOLASSES. It adds to cookies to sprinkle with sugar after rolling out. Then cut and bake. Cookies and small cakes require a quick oven. Christmas Cookies...
-How To Make Cookies. Continued
Hermit Cookies Mrs. W. F. Van Bergen. 2/3 cup butter. . 2 cups brown sugar. 1 cup raisins or currants. 1/4 cup warm water. 2 eggs. 1 nutmeg. 1 teaspoon cloves. 1 teaspoon cinnamon. 1 te...
-How To Make Jumbles
Jumbles Mrs. John N. Owens, Lewisburg, Ky. 2/3 cup lard. 3 cups sugar. 1/2 cup sour cream. Yolks 7 eggs. 1/2 teaspoon cream of tartar, 1 teaspoon soda. 1/2 nutmeg. Mix soft and...
-How To Make Doughnuts
FRIED CAKES. CRULLERS. RISSOLES. WONDERS. PUFFS. Doughnuts, fried cakes, and crullers are almost synonymous terms. They are cooked in hot fat. If beef suet is used instead of lard the cakes are mor...
-How To Make Doughnuts. Continued
Fried Cakes Without Shortening Mrs. O. Blackman, Chicago. 2 eggs. 1 cup sugar, beaten thoroughly together; add 1 cup sweet milk, and a little more than 1 quart flour. 3 teaspoons baking po...
-How To Make Ginger Cakes
HARD AND SOFT GINGERBREAD. SPICE GINGERBREAD. MOLASSES CAKE. GEMS. DROPS. JUMBLES. Use only a moderately-heated oven for ginger cakes. Molasses cakes brown very quickly and will not bear a quick...
-How To Bake Miscellaneous Cakes
In our miscellaneous subdivision we put Cheese, Cheese-cakes, and Welsh Rare-bit, with other odd and hard-to-classify dishes. It is a difficult matter to enter such dishes under any distinctive ...
-How To Bake Miscellaneous Cakes. Part 2
Seed Cakes 1 cup butter. 2 cups sugar. 1/2 cup sourish cream. 2 whites of eggs. 1/2 teaspoon soda. Stir like cake, then mix stiff with flour, and roll thin as pie-crust, with caraway seeds sprin...
-How To Bake Miscellaneous Cakes. Part 3
Pyramid Paste Make a rich pie-paste and cut three or four sizes, fitting one upon another. Cut a bit from each except the bottom. Bake on a buttered paper laid on tins. Then place one above anot...
-How To Bake Miscellaneous Cakes. Part 4
Scalloped Cheese Soak 1 cup of dry crumbs of bread in new or fresh milk. Beat into this 3 well beaten eggs. Add 1 tablespoon of melted butter and 1/2 pound of grated cheese. Sprinkle the top with s...
-How To Make Blanc-Mange
LIGHT, pleasant dishes for summer, and especially recommended as desserts to follow very heavy dinners. They are far more healthful than pastry - that is, if pastry can be regarded in any healthful li...
-How To Make Blanc-Mange. Continued
Gelatine Blanc-Mange Three pints cream. Boil with 1/2 cup sugar and 1 1/2 ounces gelatine dissolved in warm water to cover it. Add to the cream; let come to a boil, flavor with 1 teaspoon lemon ext...
-How To Make Creams
Bavarian. Duchess. Oriental. Princess. Spanish. Syllabub. Angel Cream One pint milk, 1/2 cup sugar, little salt, 3 even tablespoons corn starch. Cook the above over hot water, and, at the la...
-How To Make Creams. Continued
Oak Park Cream Put 1 pint water on 1/2 box gelatine. Add juice of 2 small lemons and 1 cup sugar. Strain when cool. Then slice 6 oranges thin, removing the seeds, and place on jelly, putting sugar ...
-How To Make Custards
Baked. Boiled. Floating Island. Meringues. Charlotte Russe When floating island or custard, through neglect or by accident, has been cooked too long and curdles, take a bowl full at a time a...
-How To Make Custards. Continued
Mississippi Charlotte Russe Mrs. J. R. Jackson, Centerville, Miss. Put alternate layers of sponge cake slices and raisins in a glass custard-bowl. When nearly full pour over it a rich boiled cus...
-How To Make Ice Creams
DIRECTIONS FOR FREEZING. LEMON. VANILLA. CHOCOLATE. COCOANUT. DELMONICO. IN the absence of a regular freezer, a covered tin pail will answer very well. It should be set in a wooden pail enough l...
-How To Make Sherbets
LEMON. PINE-APPLE. STRAWBERRY. Lemon Sherbet Six lemons, 1 1/2 pounds sugar, 1 pint good, fresh cream, whites of 6 eggs, 2 quarts water, boiling. Pour the water over the rinds of the lemons....
-How To Make Water Ices
CURRANT. LEMON. ORANGE. RASPBERRY. Currant Ice Six cups water, 4 1/2 cups sugar, boiled 20 minutes. Skim well, and add 2 cups currant-juice. Put into a freezer and when partly congealed add ...
-How To Make Family Beverages
COFFEE. TEA. CHOCOLATE. COCOA. Summer Drinks A POPULAR mixture of coffee for boarding-houses is one-fourth Java, one-fourth chicory, and one-half Rio, mixed and ground together. Very good, t...
-How To Make Family Beverages. Continued
Steamed Coffee John McGovern, Chicago. Have a tinner make an inside can something like a plug hat, with a rim to fit any common, large coffee-pot. On the inside of the pot, a little below the ...
-How To Make Tea
Except the water boiling be, Filling the tea-pot spoils the tea. After scalding the tea-pot, put in a teaspoon of tea for one person, but of course a less proportion if for many persons. Pour les...
-How To Make Chocolate
Scrape fine about one square of a cake, add it to an equal quantity of sugar; put these into a pint of boiling milk and water (half and half) and stir constantly for 2 or 3 minutes. Some prefer boilin...
-How To Make Chocolate. Part 2
Ginger Fop Water, 5 1/2 gallons; ginger root, bruised, 1/4 pound; tartaric acid, 1/2 ounce; white sugar, 2 1/2 pounds; whites of 3 eggs, well beaten; lemon oil, 1 teaspoon; yeast, 1 gill. Boil the ...
-How To Make Chocolate. Part 3
Mulled Cider One quart cider. Boil and put in a handful of cloves. Beat 6 eggs in a vessel and add sugar to make very sweet. When beaten very light, pour the boiling cider over the eggs, and stir w...
-Fruits. Fresh Fruits
FRESH. CANNED. SAUCE. JELLY. PRESERVES. FRESH FRUITS, if thoroughly ripe, are more palatable and more healthful than if cooked They should be looked over and sorted carefully. Reserve the fines...
-How To Can Fruits
By the canning process, fruits are preserved by simply cooking them and sealing up immediately, boiling hot, in airtight glass jars or tin cans. They will keep almost any length of time and retain the...
-How To Can Fruits. Continued
Raspberries, Etc. - To Can To can raspberries, blackberries, gooseberries, huckleberries, plums, cherries, grapes, currants, or any small fruits, proceed exactly as with strawberries. I should also...
-How To Make Fruit Sauces
Earthern milk crocks unglazed are best adapted for stewing berries or any sauce, or for boiling jelly, rice, and other things, as tin or iron injures the delicate flavor and color of fruits, and porce...
-How To Make Fruit Sauces. Continued
Baked Apples Put good tart apples nicely washed in a pie-tin and bake until done in a moderate oven. Use sweet apples if wanted to eat in milk. Bake rather slowly. Baked Sweet Apples - To Ea...
-How To Make Jelly
In making jelly, it is safer to make but a quart or two at one boiling. By adopting the plan of heating the sugar before adding it to the juice, the labor is very much reduced, and much more can be ac...
-How To Make Jelly. Part 2
Dried Apple Jelly Two quarts dried apples put in a pan with water to cover. Boil 2 or 3 hours. Strain the juice, and to every pint add 3/4 pound sugar and the juice of 2 lemons. Cook till it jellie...
-How To Make Jelly. Part 3
Ripe Grape Jelly Mrs. H. M. Ball, Normal, Ill. Pick the grapes from the stems; wash; to 2 quarts grapes add about 1/2 cup water. Cover closely in a preserving-kettle, and boil for 5 minutes; the...
-How To Make Preserves
PRESERVES. JAMS. -MARMALADE. FRUIT-BUTTERS. Since canning came into vogue, the old pound-for-pound sweetmeats have found less favor in the majority of families. There are those, however, who clin...
-How To Make Preserves. Part 2
Citron Preserves Pare, slice, and cut in fancy shapes. Take some ginger-root, an ounce to 8 or 10 pounds of fruit; boil in sufficient water to extract the flavor. Throw the root away. Put the sugar...
-How To Make Preserves. Part 3
Plum Or Egg-Tomato Preserves Weigh the fruit and sugar, allowing 3/4 pound sugar to each pound of tomatoes. Put sugar and tomatoes in layers in a stone crock. Set in a moderately-heated oven, and c...
-How To Make Preserves. Part 4
Peach Paper Take very ripe peaches. Peel, stone and mash fine. Spread on a smooth surface, a platter, marble slab, or board, and keep in the sun. When dry, sprinkle with white sugar and roll up. Go...
-How To Make Preserves. Part 5
Quince Marmalade Pare and core the quinces, and cut up small. Boil the parings and cores in water that covers them. When soft, strain through a cloth. Add the quinces and sugar (1/2 a pound to each...
-How To Make Sour Pickles
SOUR PICKLES. SWEET PICKLES. VINEGAR. IN making pickles, do not use metal vessels. If vinegar has to be boiled, use a porcelain kettle or a stone crock. For a few years past I have pickled and ...
-How To Make Sour Pickles. Part 2
Fresh Cucumber Pickles Get small ones of uniform size. Place in a stone crock. Pour on boiling water to cover. Put in a large handful of salt. Let stand over night. Drain off in the morning. Pour o...
-How To Make Sour Pickles. Part 3
Chow Chow Mrs. Nellie Roe, Kansas City, Mc. One large cauliflower, 1 quart green cucumbers sliced lengthwise (or watermelon rind will do), 3 dozen small cucumbers, 2 dozen small onions. Soak cuc...
-How To Make Sour Pickles. Part 4
Stuffed Pepper Pickles Remove seeds from green peppers. Lay in salt water 10 days. Soak in clear water 24 hours. Pack in a jar and scald with vinegar and water, half and half, with a small piece of...
-How To Make Sour Pickles. Part 5
Mixed Pickles Three hundred small cucumbers, 4 large green peppers, sliced fine, 2 large heads cauliflower, 3 heads white cabbage shredded fine, 2 quarts small onions, 1 quart or more small string ...
-How To Make Sweet Pickles
Pickled Crab-Apples Seven pounds fruit, 3 1/2 pounds sugar, 1 pint vinegar, ounce stick cinnamon, and 1/3 ounce whole cloves, mixed. Remove the blossom end. Steam until tender, and put into ...
-How To Make Sweet Pickles. Continued
Pickled Pears Mrs. Azuba Mcllvain. Ten pounds Seckel pears, 2 pounds sugar, 1 quart vinegar; 1/2 ounce mace and 1 ounce cinnamon. Boil vinegar and sugar and pour over the pears, four days in suc...
-How To Make Vinegar
How To Strengthen Vinegar Let it freeze, and take the ice off the top, as the water alone freezes. Apple Vinegar Save all parings and cores of apples when used for cooking purposes; put t...
-Picnics, Lunches, Entertainments
HERE we give a few suggestions which may not come amiss. From the subjoined list a nice variety of dishes may be selected: Panned oysters, boiled ham, fried chicken, pressed chicken, pressed veal, vea...
-Quantities Required For Church Lunches
For 25 Persons 4 loaves bread, or 6 dozen biscuit. 1/2 pound butter. 1 pound coffee in 5 quarts water. 2 ounces tea. 2 pounds sugar. 1 pint cream and 1 pint milk mixed. 1 quart pickl...
-School Lunches
Croquettes, Graham bread, orange. Bread and butter, fresh tomato, hard-boiled egg, wafers. Cheese sandwich, fresh cucumbers, cookies. Vegetable salad, bread and butter sandwich, apple turnove...
-Lunches For Traveling
It is usually preferable to carry lunch in a pasteboard box that may be thrown away. If for more than one meal it is better to put each meal by itself in a separate box or compartment. Bread for sa...
-How To Make A Yellow Luncheon
The embroidered center pieces should be those having yellow for the prevailing color. In the center of the table should be a vase of yellow flowers. At each place may be placed a card with the name of...
-Nasturtium Luncheon
First Course Muskmelons. Second Course Creamed Mushrooms in Ramikin Dishes. Nasturtium Sandwiches. Olives. Third Course Creamed Chicken. Macaroni Croquettes. French Fried Pot...
-Thanksgiving Dinner
Clear Soup. Roast Turkey. Cranberry Sauce. Mashed Turnips. Mashed Potatoes. Canned Corn. Baked Squash. Fish Salad. Cheese Balls. Chicken Pie. Celery. Olives. Pickles. Fruit. Nuts. ...
-Christmas Dinner
Oyster Soup. Roast Goose. Rutabagas. Boiled Onions. Sweet Potatoes. Celery. Olives. Sweet Pickles. Roast Beef. Browned Potatoes. Russian Salad. Wafers. Mince Pie. Custard Pie. Plum P...
-New Year's Collation
Spread the table with the very whitest of linen, and of the best quality you can afford. Potted plants, vines or cut flowers may be used for decoration. Ribbons have been in vogue for some time, place...
-Potential Energy Of Food
This table represents the fuel value and comparative amount of actual nutrients in the foods mentioned. The Five Food Principles The five food principles are water, proteids, fats, car...
-The Evidences Of Good Health
How shall we know if we are in our best condition? First, we shall not be thinking about it at all. We shall not mind about the quality of our food very much. Life will hold other pleasures for us....
-Chafing Dish Cookery
The modern chafing dish complete consists of stand and lamp, the blazer or dish proper, a cutlet dish and the hot water pan. The cutlet dish does not come with many of them, and in the cheap ones the ...
-Translation Of French Terms In Modern Menus
One is often at a loss to know what is to be served when confronted with a modern menu card. The following embraces nearly all ordinary dishes from first course to last. Soups FR...
-Useful Household Hints. An Old Citizen To A Young Wife
OLD CITIZEN TO A YOUNG WIFE. THE TABLE. THE HOUSEHOLD. MISCELLANEOUS. YOU have noticed the monotony of existence, of course. With your husband the round of life is by days. With you it is three t...
-The Table. Plate I
UNDER the head of The Table, I include the setting of the table, the garnishing or decorating the dishes, the etiquet of the table, and carving. Dishes must be good and well cooked, of course. To ha...
-The Table. Plate II
Mackerel Slices of lemon are placed on the boiled mackerel, and parsley used as a further garnish. Small Fish Parsley, curled lettuce, or fringed celery are placed as seen in the cut. ...
-The Table. Description Of Colored Plates. Plate III
Roast Leg Of Pork Sprigs of green are placed on the platter close to the roast. (Slices of lemon might be added to this.) ROAST LEG OF PORK. PLATE III - See Garnishes and Descriptio...
-Set Table
If soup be served as a first course, the cut may be considered as representing the table as made ready for the next course. Flowers add to the appearance of any table, and are always in good taste....
-Dinner Etiquet
The best dinners, and those that give most pleasure and satisfaction both to guests and hostess, are not necessarily the most expensive or ceremonious. First of all, in issuing invitations, be sure th...
-Dinner Is Ready
Let dinner be announced quietly by the attendant to the hostess, who nods to the host and he leads the way with the lady assigned to him. This may be the eldest lady present, or a lady for whom the di...
-Hints To The Invited
Wear gloves to the table, and remove them when seated. A gentlemen must see that the lady whom he escorted is helped to whatever she wishes, but should not offer to help others who have escorts. ...
-Bills Of Fare
No useless dish our table crowds; Harmoniously ranged and consonantly just, As in a concert instruments resound, Our ordered dishes in their courses chime. I offer here a few suggestions as help...
-Suggestions For Children's Party
Rolled Sandwiches, Panned Oysters, Biscuits. Cream Puffs, Orange Tarts, Jelly Tarts, Small Pickles, Vanities, Varieties, Lady Fingers, Nun's Sighs, Mother's Love-Knots, Whistles, Rissoles, Pyramid ...
-Suggestions For Children's Party. Part 2
Christmas Candy Two cups granulated sugar boiled in 1/2 cup water; add 1/2 teaspoon powdered gum arabic dissolved in two tablespoons vinegar. Let boil rapidly over a hot fire. Do not stir. Dip some...
-Suggestions For Children's Party. Part 3
Cocoanut Cream Candy Three cups white sugar, scant half cup water, 1/2 teaspoon cream of tartar, Boil 10 minutes, then add 1 cup grated fresh cocoanut (or desiccated if you can not get the fresh). ...
-The Art of Carving
The seat of a carver should be higher than the other seats at the table. He must himself determine the height most convenient for his own use. The platter must be within easy reach. A knife, well shar...
-The Household. Invalid Cookery
INVALID COOKERY. NURSERY. REMEDIES. CARE OF BEDS. CARE OF LAMPS. LAUNDRY. DYES. LET the kitchen utensils used for preparing dishes for invalids be scrupulously clean. If this is ne...
-Invalid Cookery. Part 2
Mulled Buttermilk Make a thickening of 1 tablespoon flour and cold buttermilk, and stir into a pint of boiling buttermilk. Stir constantly after putting it on the stove. Add a little allspice, and ...
-Invalid Cookery. Part 3
Sago Jelly One cup sago, 1 quart water or milk, rind of lemon, nutmeg. Wash the sago well, and soak for 3 hours; boil in the same water or milk until transparent. Tapioca Jelly Wash a cup...
-The Nursery
Bathing Infants Always test the temperature of the water by dipping the elbow in it. A dear old Irishwoman was in my room one day when I was about to wash my first baby. She thought the water was t...
-How To Save Yourself
In the first place, sit all you can. Sit down to prepare the vegetables for dinner. Sit down to wash the dishes. Sit down to scour the knives and rub up the silver. Sit down to take up the ashes. Sit ...
-How To Save Yourself. Part 2
Nose Bleed Excite a vigorous motion of the jaws by chewing something - either gum or paper. This is said to be effectual. It is certainly worth trying. How To Expel Substances From The Nose ...
-How To Save Yourself. Part 3
How To Steep Herbs Boiling spoils herbs. Put them on the stove in cold water, and steep slowly. Disinfectants Put dried sage into a hot shovel, and it will take away any disagreeable smel...
-How To Save Yourself. Part 4
Excellent Remedy For A Cold Juice of 2 lemons in a glass of hot water, sweetened, and soda sufficient to cause a fermentation. Drink immediately after stirring in the soda and take it before retiri...
-How To Save Yourself. Part 5
Bunions Paint the bunion over with iodine. Frozen Feet - To Cure Get some lumps of fresh lime and make a foot-tub full of strong whitewash mixture, and immerse the feet in it as hot as ma...
-How To Save Yourself. Part 6
Baldness - To Cure G. W. C, Cleveland, O. One pound pressed hemlock bark. Break in pieces and put into a 3-quart tin-pail. Pour over it 2 quarts boiling soft water, and simmer slowly. When reduc...
-How To Save Yourself. Part 7
Piles Take a heaping teaspoon of milk of sulphur before retiring. Also wash the parts with a strong borax water, injecting if possible, and lay on a soft linen cloth well saturated with the solutio...
-Care Of Beds
The place where we spend about one-third of our time should have due attention, that our sleep may be sweet and refreshing. I believe, from extensive observation, that there is no part of housework so...
-Care Of Beds. Continued
It is necessary to health that the beds be kept perfectly dry. Many hard colds, and, indeed, many deaths, result from sleeping in damp beds. People with weak lungs quickly feel the effects of them. ...
-Care Of Lamps
If good kerosene is properly used, there is no more danger from it than in the use of the light of other days ' - the old-fashioned tallow candle. But the daily chronicles of horrible accidents from ...
-The Laundry. Wash-Day
To do washing the easiest and best, it is conceded by all that the clothes should be put to soak over night. On Monday it takes all of the forenoon in most families to put things to rights and to get ...
-Excellent Washing Fluid
Mrs. M. F. Walker, Chicago. Take 1 pound potash (it comes in cans), 1 ounce salts of tartar, and 1 ounce liquid ammonia. Put the salts of tartar and potash in a gallon of water on the stove, in any...
-Ironing A Shirt
First iron the back, then the shoulder-pieces, then the neckband. Be very sure to iron the band on both sides equally smooth, that it may not irritate the neck of the wearer. Next, iron the sleeves. T...
-Laundry Hints
To preserve wash-tubs, do not put water inside the tub when the washing is done, but turn it bottom side up and cover the bottom with water. It will be found that it prevents the staves spreading apar...
-Laundry Hints. Continued
Chamois-Skin Put a teaspoon of soda in warm water and wash with soap like any other garment. Washing Red Table-Linen Wash in clear, tepid water, in which a tablespoon of powdered borax ha...
-Improvement In Soap
H. C. Strong, Chicago. Add sulphate of lime to the usual ingredients. The proportions of the sulphate vary according to the quality of soap to be produced. About 3/4 pound is sufficient for 1 ton o...
-Dyes
The articles to be colored must be cleansed entirely from grease before coloring. It is better to wet them in clear water before dyeing. Strain the dye before using. Annato Five ounces annat...
-Dyes. Continued
Canary Color For Cotton For 5 pounds of goods take 1/2 pound sugar of lead; dissolve it in hot water; 1/4 pound bichromate of potash dissolved in cold water in a wooden pail. Dip the goods first in...
-How To Restore Softness To The Hands
One can have the hands in soap suds with soft soap without injury to the skin, if the hands are dipped in vinegar or lemon juice immediately after. Indian meal and vinegar or lemon juice used on hands...
-How To Beautify Teeth
Dissolve 2 ounces of borax in 3 pints boiling water. Before it is cold add 1 teaspoon spirits of camphor. A tablespoon of this with an equal amount of tepid water will cleanse the teeth from all impur...
-Excellent Hair Wash
Put 1/2 ounce salts of tartar in 1 pint soft water. Wash the hair and scalp thoroughly. Best Hair Wash One pint rum - St. Croix is best; 1 ounce pulverized borax, 1 drachm tincture of cantha...
-Hair Crimping
To make the hair stay in crimp, take gum tragacanth and add to it just enough water to dissolve it. When dissolved, add enough alcohol to make rather thin. Let this stand all night, and then bottle it...
-Make Your Own Court Plaster
Tack a piece of silk on a small frame. Dissolve some isinglass in water. When well incorporated, apply with a brush to the silk, let it dry, repeat it, and when dry, cover it with a strong tincture of...
-Charcoal As A Preservative
Smoked ham, well packed in pulverized charcoal, will keep for years. Butter, put into clean pots and well surrounded with charcoal, will keep good for 12 months. This is the antiseptic quality of char...
-Indigestible Foods
The following are very difficult to digest, and should be avoided by persons having weak digestive organs; and by those who are strong, they should be used sparingly. The most of the following take fr...
-Stain For Floors
Make a bucket of smooth flour paste. Stir in 1 pound yellow ochre. Apply to the floor with a white-wash brush. Let it dry. Then give it a coat of boiled linseed oil. Paint For Kitchen Floor ...
-Cleaning Silver
One-half ounce prepared chalk, 2 ounces alcohol, 2 ounces aqua ammonia. Apply with cotton flannel, and rub with chamois-skin. Wash silver in very hot, clear water, and wipe dry with a soft towel, and ...
-Cleaning House
The melancholy days that come, The saddest of the year, When scrubbing-brushes, mops, and brooms Are flying far and near, - When carpets, curtains, rugs, and beds Are streched on fence and li...
-White-Wash - Very Brilliant
Put 1/2 bushel lime in a vessel, pour on boiling water to slake it, and cover it during the slaking process. Strain through a strainer, and add a peck of salt that is dissolved in warm water; then add...
-A Home-Made Carpet
Paste the floor of the room over with newspapers. Over this, paste wall paper of a pattern to look like carpet or oilcloth. Put down as smoothly as possible, match it nicely where the widths come toge...
-Carpet-Cleaner
Dampen sawdust with water, and sprinkle ammonia on it and use on a carpet. It will brighten it very much. Ink Stains Can be removed from a carpet by freely pouring milk on the place, and lea...
-How To Make Insecticide
Roaches Equal parts of borax and white sugar will drive away roaches or Croton bugs. Moths Put salt under the edges of carpets when tacked down. Bed-Bug Poison Mrs. R. W Louis, ...
-How To Mend A Broken Item
Crockery Cement To mend broken china, glass, marble, or common crockery, mix fresh-slaked lime with white of egg until it becomes a sticky paste. Apply to the edges, and in 3 days it will be firm. ...
-Indelible Ink
C. S. Johnston, Harford, Pa. Dissolve 2 drachms nitrate of silver, 1/2 ounce gum arabic in a gill of rain water. Add aqua ammonia, a few drops at a time, till you get the color the right shade. Aft...
-Farmers' Department. Cutting Up Meats
CUTTING UP MEATS. DISEASES OF ANIMALS. ROAD-MAKING. MISCELLANEOUS. WE give diagrams showing the manner of cutting up meats at the present day for home consumption. Packers have a different meth...
-How To Cut Veal
1. End of loin, for roasts. 2. Loin, for roast or cutlets. 3. Rib, for roast or chops. 4. Neck, for stew or soup. 5. Head, for soup or jelly. 6. Siveet-breads - Located between th...
-How To Cut Mutton Or Lamb
1. Head, for soup in England; not used much here. 2. Neck, for stewing. 3. Shoulder, for roast, or for boning and stuffing. 4. Rack, for chops or roast. 5. Breast, for stew. 6. Sh...
-Pork. Directions For Cutting Up Pork
Split the hog through the spine, take off each half of the head behind the ear, then take off 3 or 4 pounds next to the head in front of the shoulder for sausage. Then take out the leaf which lies aro...
-Diseases Of Animals
THE HORSE. CATTLE. SHEEP. SWINE. QUITE a number of requests have been sent us for a chapter giving recipes for the common diseases of animals. In response to these calls, we have had this chapter p...
-Diseases Of Animals. Part 2
Founder Take of Aloes....................5 drachms. Podophyllin..............1 drachm. Capsicum................1 drachm. Mix. Give this to physic him. Take off the shoes and put his feet i...
-Diseases Of Animals. Part 3
Liniment For Man Or Beast Take of Alcohol..................1 pint. Oil of origanum...........1 ounce. Fireweed.................1 ounce. Oil of spike..............1 ounce. Spirits hartsh...
-Diseases Of Animals. Part 4
Physic For Cattle Take of Powdered ginger..........2 ounces. Powdered anise-seed......2 ounces. Epsom salts..............1 pound. Molasses.................4 ounces. Mix in 3 pints boili...
-Road-Making
IT is difficult to exaggerate the importance of good roads to the farmers who are obliged to transport their produce to market, and we insert the cut which is taken from the report of the Department o...
-Road-Making. Part 2
Width Of Road.BED On Top Twelve Feet Hight. Cubic Yds. 0.0. . 0.0 1 . . 4.5 2 . 9.1 ...
-Road-Making. Part 3
Width Of Road-Bed On Top Fourteen Feet Hight. Cubic Yds. 0.0. . 0.0 1 . . 5.2 2. . I...
-How To Destroy An Ant Colony
Chas. H. Hodge, Sherman, Texas. Take 4 pieces of common tin eave-trough, each 18 inches long. Join them together to form a square, and lay on the ant-hill. Bank the dirt up even with both edges. In...









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