Mock Bisque Soup. - Very Nice

Stew one can of tomatoes (one quart can). While the tomatoes are stewing, put three pints of milk on to boil, setting the basin in which the milk is into another of hot water. When the milk comes to a boil, stir in a tablespoonfnl of flour, which has been thoroughly mixed with a little cold milk. Let this boil ten minutes, and then add butter the size of an egg, salt and pepper to taste. The tomatoes, which were put on at the same time with the milk, are now ready to strain into the mixture. Just before straining, stir a pinch of saleratus into the tomatoes to remove the acidity. Serve immediately.

Chicken Pillau, - A Southern Dish

Cut a chicken into pieces the size you wish to serve at table, then wash clean and put into the stewpan with about one-eighth of a pound of salt pork, which has been cut up into small pieces. Cover this with cold water, and boil gently until the chicken begins to grow tender, which will be in about one hour, unless the chicken is old. Now season the liquor and chicken 218 with salt and pepper, rather highly, and add three teacups of rice, which has been picked and washed, and let it boil thirty or forty minutes longer.

There should be a good quart of liquor in the stew-pan when the rice is added. Care must be taken that it does not burn. Pork or any other kind of meat can be used.

To Pickle Oysters

Two hundred large oysters, one-half pint of vinegar, one-half pint of white-wine, four spoonfuls of salt, six spoonfuls of whole black pepper, and a little mace. Strain the liquor, and add the aboved-named ingredients, then put on the fire and boil up, and pour while boiling hot over the oysters, and let them stand ten minutes : then pour the liquor off them and let both oysters and liquor get cold; then put the oysters in a jar with the liquor, and cover tight. They will keep some time.

Togus Bread

Three cups of sweet milk and one of sour, three cups of Indian meal and one of flour, one half-cup of molasses, one teaspoonful of saleratus, salt. Steam three hours.

Bread Made With Yeast-Cakes

For two quarts of flour, take one good sized yeast.

cake, and break up in one pint of blood-warm water; stir until it is thoroughly softened, then from your two quarts of flour take enough to make a thin batter, and set where it will keep warm for about two hours If the yeast is good, it will be a sponge in that time Now, take the remainder of your flour, and proceed as for "Bread No. 2," in the first part of the book, of course omitting the flour and water, and using only half as much salt and sugar.

Golden Frosting

Into the yolks of two eggs stir powdered sugar enough to thicken, and flavor strong with lemon. This does not have as good a flavor as the other kinds, but it makes a change.

To Make Mead

One pint and a half of brown sugar, half a pint of molasses. Pour on this three pints of boiling water. Let this stand until blood warm, then add two ounces of tartaric acid and one of essence of sassafras.

When cold bottle.

To Use Mead

Put one tablespoonful of the mead in the bottom of a glass, then fill two-thirds full of cold water, then stir in one-fourth of a teaspoonful of soda, and drink while foaming.

To Make Good Soap

Ten pounds of potash, eleven of fat, three or four pails of boiling water. Pour on and stir until it is dissolved. After a few days add boiling water until a proper thickness.

Black-Walnut Stain

One-fourth of a pound of asphaltum, one-half of beeswax, one gallon of turpentine. If too thin add beeswax; if too light, asphaltum. Soft pine is the wood that stains most readily and prettily.

Roast Ham

Prepare the ham as for boiling, and if good-sized (say ten pounds) boil three hours. Take off the skin and place in a baking pan. Let it cook in a moderate oven two hours, and serve with champagne sauce.

With one tablespoonful of butter mix thoroughly one tablespoonful of flour. Set the saucepan on the fire and stir constantly until it is a dark brown, then pour into it half a pint of boiling gravy, (the liquor in which pieces of green meat have been boiling until it is very rich). Pour the gravy in slowly, and stir slowly and constantly. Let it boil up once, season well with pepper and salt, and strain. Add half a cup of champagne and serve.

Vinaigrette Sauce

One teaspoonful of white pepper, one of salt, one-half of mustard, half a cup of vinegar, one tablespoonful of oil. Mix salt, pepper, and mustard together, then very slowly add the vinegar, and after all is well mixed add the oil. To be eaten on cold meats or fish.

Marking Cakes In Gold

Bake small round cakes for the children, and, when the frosting is hard on them, dip a small brush in the yolk of egg, and write the child's name on the cake. It pleases the little ones very much to see their names in this way.

Chocolate Caramel

Three pounds brown sugar, coarse, one-half pound of butter, one-half pound of chocolate scraped fine, one pint cream or milk. Melt all these together with care, and boil twenty minutes or half an hour, stirring all the time. Just before taking it off the fire, pour in vanilla to flavor, and stir in half or a whole cup of granulated sugar. Pour it in a pan, and, when half cool, score it. It should be half an inch thick, and be cut up into pieces about an inch square.

Chocolate Cream

Two cups of powdered sugar, nearly a cup of water. Boil about five minutes, then beat until it turns to a cream, alter which make into drops, and dip them into the melted chocolate. Melt three-fourths of a cake of chocolate by scraping into a bowl, and then placing the bowl either over the teakettle or into a pan of hot water.

Eye-Muffins

Made the same as Graham.

Sponge Drops

Make cake the same as the first rule for sponge cake on page 91. Have the muffin cups very lightly larded, and drop a teaspoonful of the mixture into each cup. Bake in a quick oven. These are very nice for a desert or for tea.

Branched Peaches

Weigh your peaches, then throw them a few at a time into boiling lye. As soon as the skin begins to curl up, drain them and rub the skin smoothly off with a cloth, then throw them into cold water. After you have finished put them over the fire in boiling water, but do not let them boil. When they are soft enough to make a dent in them, take them out to cool. Cover them with white brandy, and let them stand twenty-four hours, then make a syrup of a pound of sugar to a pound of peaches, and mix them. Cover them close, and in a few days they will be ready for use.

Pickled Blueberries

Nearly fill a jar with ripe berries, and then fill up with good molasses, cover, and set away, and in a few weeks they will be ready for use.

To Blanch Almonds

Shell the nuts and pour boiling water over them, let them stand in the boiling water a minute, and then throw them into cold water. Rub between the hands, and the dark skin will come off readily.

To Sweeten Tainted Meat

Cover the meat with sweet milk, and let it stand an hour or two, and, unless the meat is very bad, it will make it perfectly sweet. Soaking in saleratus water is also good.