Breakfast, Luncheon And Tea | by Marion Harland

I should be indeed flattered could I believe that you hail with as much pleasure as I do the renewal of the "Common-Sense Talks," to which I first invited you four years ago. For I have much to say to you in the same free-masonic, free-and-easy strain in which you indulged me then.

Title	Breakfast, Luncheon And Tea
Author	Marion Harland
Publisher	Charles Scribner's Sons
Year	1886
Copyright	1875, By Scribner, Armstrong & Co.
Amazon	Breakfast, Luncheon And Tea

Familiar Talk With The Reader: I should be indeed flattered could I believe that you hail with as much pleasure as I do the renewal of the Common-Sense Talks, to which I first invited you four years ago. For I have much to say to...

Familiar Talk With The Reader. Part 2: Now, I do not propose to show the folly of anything such as a girl that writes. She is a sincere inquirer after truth. When her letter came I tucked it under my inkstand, and said, There is a text re...

Familiar Talk With The Reader. Part 3: But what of the poor rich woman who throws away her life in the vain endeavor to bring servants and children up to time? Two things. First, she dies of worry, not of work - a distinction with a diff...

Familiar Talk With The Reader. Part 4: Not in my day, she retorts, illogically. I don't care to wear myself out for the benefit of posterity. I do not gainsay the latter remark. If she had any desire that the days to come should be ...

Eggs: Give me half-a-dozen eggs, a few spoonfuls of gravy and as much cream, with a spoonful of butter and a handful of bread crumbs, and I can get up a good breakfast or luncheon, said a housekeeper to m...

Eggs Sur Le Plat: 6 eggs. 1 table-spoonful of butter or nice dripping. Pepper and salt to taste. Melt the butter on a stone-china, or tin plate, or shallow baking-dish. Break the eggs carefully into this; dust...

Toasted Eggs: Cover the bottom of an earthenware or stone-china dish with rounds of delicately toasted bread. Or, what is even better, with rounds of stale bread dipped in beaten egg and fried quickly in butter or ...

Baked Eggs: Baked Eggs. (No. 1.) 6 eggs. 4 tablespoonfuls good gravy - veal, beef or poultry, The latter is particularly nice 1 handful bread-crumbs. 6 rounds buttered toast or fried bread. Put the...

Fricasseed Eggs: 6 hard-boiled eggs. When cold, slice with a sharp knife, taking care not to break the yolk. 1 cup good broth, well seasoned with pepper, salt, parsley and a suspicion of onion. Some rounds stale...

Egg Cutlets: 6 hard-boiled eggs. 1 raw egg well-beaten. 1 handful very fine, dry bread-crumbs. Pepper and salt, and a little parsley minced fine. 3 table-spoonfuls butter or dripping. 1 cup broth, or drawn ...

Stirred Eggs: 6 eggs. 3 table-spoonfuls of gravy - that made from poultry is best. Enough fried toast, from which the crust has been pared, to cover the bottom of a flat dish. A very little anchovy paste. ...

Scalloped Eggs: Scalloped Eggs (Raw) 6 eggs. 4 or 5 table-spoonfuls of ground or minced ham. A little chopped parsley. A very little minced onion. 2 great spoonfuls of cream, and 1 of melted butter. Sa...

Whirled Eggs: 6 eggs. 1 quart of boiling water. Some thin slices of buttered toast. Pepper and salt to taste. A table-spoonful of butter. Put the water, slightly salted, in a saucepan over the fire, ...

Poached Eggs De La Bonne Femme: 6 eggs. 1 teaspoonful of vinegar. 1/2 cup nice veal or chicken broth. Salt and pepper to taste. 1/2 cup butter or dripping. Hounds of stale bread, and the beaten yolks of two raw egg...

Eggs Poached With Mushrooms: 6 eggs. 1 tea-cupful of cold chicken or other fowl, minced fine. 2 table-spoonfuls of butter. About a cupful of good gravy, - veal or poultry. 2 dozen mushrooms of fair size, sliced. So...

Anchovy Toast With Eggs: 6 eggs. 1 cupful drawn butter - drawn in milk. Some rounds of stale bread, toasted and buttered. A little anchovy paste. Pepper and salt to taste. Spread the buttered toast thinly with ...

Forcemeat Eggs: 6 eggs boiled hard. 1 cupful minced chicken, veal, ham or tongue. 1 cupful of rich gravy. 1/2 cupful bread-crumbs. 2 tea-spoonfuls mixed parsley, onion, summer savory or sweet marjoram, chopp...

A Hen's Nest: 6 or 8 eggs boiled hard. 1 cup minced chicken, or other fowl, ham, tongue, or, if more convenient, any cold firm fish. 1 cup of drawn butter into which have been stirred two or three table-spoon...

Fish. Entrees And Relishes Of Fish. What To Do With Cold Fish: 1 cup drawn butter with an egg beaten in. 2 hard-boiled eggs. Mashed potato - (a cupful will do.) 1 cupful cold fish - cod, halibut or shad. Roe of cod or shad, and 1 table-spoonful of but...

Fried Roes Of Cod Or Shad: 2 or three roes. If large, cut them in two. 1 pint of boiling water. 1 table-spoonful of vinegar. Salt and pepper. 1 raw egg, well beaten. 1/2 cup fine bread-crumbs. 3 table-spoonfuls s...

Roes Of Cod Or Shad Stewed: Wash the roes, and parboil in water with a little vinegar, pepper, and salt added. It should be at a hard boil when the roes go in. Boil five minutes, lay in very cold water for two, wipe, and transfe...

Scalloped Roes: 3 large roes. 1 cup of drawn butter and yolks of 3 hard-boiled eggs. 1 teaspoonful anchovy paste or essence. 1 teaspoonful of parsley. Juice of half a lemon. 1 cup of bread-crumbs. S...

Fish-Balls: 2 cupfuls cold boiled cod - fresh or salted. 1 cupful mashed potato. 1/2 cup drawn butter, with an egg beaten in. Season to taste. Chop the fish when you have freed it of bones and skin. W...

Stewed Eels A L'Allemande: 1 cup of boiling water. 1 cup rather weak vinegar. 1 small onion, chopped fine. A pinch of cayenne pepper. 1/2 saltspoonful mace. 1 saltspoonful salt. About 2 pounds of eels. 3 ta...

Eels Stewed A L'Americaine: 3 pounds eels, skinned and cleaned, and all the fat removed from the inside. 1 young onion, chopped fine. 4 table-spoonfuls of butter. Pepper and salt to taste, with chopped parsley. Cut the ...

Fricasseed Eels: 3 pounds fresh eels, skinned, cleaned, and cut into pieces about two inches long. 1 small onion, sliced. Enough butter, or good dripping, to fry the eels. 1 cup good beef or veal gravy, from ...

Cutlets Of Halibut, Cod Or Salmon: 3 pounds fish, cut in slices three-quarters of an inch thick, from the body of the fish. A handful of fine bread-crumbs, with which should be mixed pepper and salt with a little minced parsley. ...

Cutlets Of Cod, Halibut Or Salmon A La Reine: Prepare the fish as in the last receipt until after frying it, when have ready the following sauce: 1 cup strong brown gravy - beef or veal. 1 teaspoonful anchovy sauce or mushroom catsup. Pe...

Baked Cod Or Halibut: A piece of fish from the middle of the back, weighing four, five or six pounds. A cupful of bread-crumbs, peppered and salted. 2 table-spoonfuls boiled salt pork, finely chopped. A table-spoo...

Baked Salmon With Cream Sauce: A middle cut of salmon. 4 table-spoonfuls of butter melted in hot water. Butter a sheet of foolscap paper on both sides, and wrap the fish up in it, pinning the ends securely together. Lay in th...

Salmon Steaks Or Cutlets (Fried): Cut slices from the middle of the fish, an inch thick. 1 table-spoonful butter to each slice, for frying. Beaten egg and fine cracker crumbs, powdered to dust, and peppered with cayenne. Wipe...

Salmon Steaks Or Cutlets (Broiled): Three or four slices of salmon. 1 table-spoonful melted butter. 1/2 cup drawn butter, thickened with browned flour, and seasoned with tomato catsup. Pepper and salt to taste. Rub the steak...

Salmon Cutlets En Papillote: Dry and lay in melted butter ten minutes. Dust lightly with cayenne pepper, and wrap securely in well buttered or oiled white paper, stitching down the ends of each cover. Fry in nice dripping or swee...

Salmon In A Mould. (Very Good.): 1 can preserved salmon or an equal amount of cold, left from a company dish of roast or boiled. 4 eggs beaten light. 4 table-spoonfuls butter - melted, but not hot. 1/2 cup fine bread-crumbs....

Sauce For The Above: 1 cupful milk heated to a boil, and thickened with a table-spoonful corn-starch. The liquor from the canned salmon, or if you have none, double the quantity of butter. 1 great spoonful of butter...

Stewed Salmon: 1 can preserved fresh salmon, or remains of roast or boiled. 1 cup drawn butter. 2 eggs well beaten. 1 teaspoonful anchovy or Harvey's sauce. Cayenne and salt to taste. 2 hard-boiled eggs,...

Mayonnaise Of Salmon: If you use canned salmon, drain it very dry and pick into coarse flakes with a silver fork. If the remnants of roast or boiled fish, remove all bits of bone, skin and fat, and pick to pieces in the sa...

Devilled Salmon: 1/2 pound smoked salmon, cut into strips half an inch wide and an inch long. 4 table-spoonfuls good beef gravy, seasoned with onion. 1 table-spoonful tomato or walnut catsup. 1 table-spoonful...

Smoked Salmon (Broiled): 1/2 pound smoked salmon, cut into narrow strips. 2 table-spoonfnls butter. Juice of half a lemon. Cayenne pepper. Parboil the salmon ten minutes; lay in cold water for the same length of time; w...

Salt Cod Au Maitre D'Hotel: About a pound of cod which has been soaked over night, then boiled, picked into fine flakes. 1 cup milk. 2 table-spoonfuls butter. Bunch of sweet herbs. Juice of half a lemon. 1 table-spoonfu...

Salt Cod With Egg Sauce: 1 pound salt cod, previously soaked, then boiled and allowed to cool, picked or chopped fine. 1 small cup milk or cream. 1 teaspoonful corn-starch or flour. 2 eggs beaten light. 2 table-s...

Salt Cod With Cheese: 1 pound boiled codfish, chopped fine. 1 cup drawn butter. Pepper and parsley. 2 table-spoonfuls grated cheese. Bread-crumbs. Heat the butter to boiling, season and stir in the fish, then the che...

Salt Cod Scalloped: Boiled cold cod, minced fine. 1 cup oyster liquor. 1 table-spoonful rice-flour or corn-starch. 3 table-spoonfuls butter. Chopped parsley and pepper. 3 hard-boiled eggs, chopped fine. 1 ...

Fricasseed Lobster: Meat of a good-sized lobster, boiled. 1 cup rich veal, or chicken broth - quite thick. 1/2 cup cream. Juice of half a lemon. 1 table-spoonful of butter. Pepper and salt to taste. Cut...

Lobster Rissoles: 1 large lobster - boiled. 2 table-spoonfuls of butter. Yolks of 3 eggs. Handful of bread-crumbs. 1 table-spoonful of anchovy sauce. Cayenne, salt, and chopped parsley to liking. Pick the m...

For The Sauce: The coral of the lobster rubbed smooth. 1 teaspoonful anchovy sauce. 4 table spoonfuls melted butter. 1 table-spoonful of cream. Have ready in a saucepan 4 table-spoonfuls of melted butter...

Lobster Cutlets: Are made precisely as is the paste for rissoles, except that enough flour is added to it to enable you to roll it out into a sheet about as thick as your finger. Cut this into strips about three inche...

Lobster Croquettes: 1 fine lobster, well boiled, or a can of lobster. 2 eggs, well beaten. 2 table-spoonfuls of butter, melted, but not hot. 1/2 cup bread-crumbs. Season with salt and cayenne pepper. Pound...

Lobster Pudding: 1 large lobster well boiled, or a can of preserved lobster. 1/2 cup fine bread-crumbs. 1/2 cup cream or rich milk. Cayenne pepper and salt. 1 teaspoonful of Worcestershire or Harvey's sauc...

Sauce For Pudding: 1/2 cup drawn butter. The remainder of the cream. A little chopped parsley. 1 teaspoonful anchovy sauce. Heat almost to boiling; stir in a beaten egg, and so soon as this begins to thicken...

Curried Lobster: 1 large lobster, boiled. 1 large cup of strong veal or chicken broth. 1 shallot. 1 great spoonful of butter. 1 great spoonful chopped thyme and parsley. Juice of 1 lemon. 1 table-spo...

Devilled Lobster: 1 lobster, well boiled. 3 table-spoonfuls butter. 1 teaspoonful made mustard. 1 teaspoonful anchovy sauce. 1 wine glass of vinegar. Cayenne pepper and salt. 2 hard-boiled eggs. Pick the meat ...

Stewed Lobster: 1 large lobster, well boiled. 1 cup good gravy - veal is best. 1 blade of mace. 2 table-spoonfuls of melted butter. Juice of half a lemon. Cayenne and salt to liking. 1 glass sherry. 1 ...

Scalloped Lobster: Scalloped Lobster (No. 1) 1 boiled lobster. 4 table-spoonfuls of cream. 2 eggs well beaten. 1/2 cup bread-crumbs. 2 tablespoonfuls butter. 1 tea-spoonful anchovy sauce. Season to tas...

Crabs: Are so near of kin to the lobster family that the same receipts may easily be used for both. Only, bear in mind that the lesser and tougher shell-fish needs more boiling than does the aristocratic lob...

Turtle Fricassee: 3 pounds turtle steak. 1 large cup strong veal gravy. 4 hard-boiled eggs - the yolks only. 1 teaspoonful anchovy sauce. 1 teaspoonful Harvey's sauce. Juice of half a lemon. 2 dozen mushroo...

Panned Oysters: 1 quart of oysters. Pounds of thin toast, delicately browned. Butter, salt and pepper. Have ready several small pans of block tin, with upright sides. The ordinary patty-pan will do, if you...

Fricasseed Oysters: 1 pint good broth - veal or chicken - well strained. 1 slice of ham - corned is better than smoked. 3 pints oysters. 1 small onion 2 table-spoonfuls of butter. 1/2 cup of milk. 1 table-spoonf...

Oysters Boiled Est The Shell: Large shell-oysters, washed very clean and scraped, but not opened. Pot of boiling water over a hot fire. Sauce of melted butter with chopped or powdered parsley. A lemon, cut in half. Put...

Scalloped Oysters: Scalloped Oysters (No. 1) Large, fine shell-oysters. Butter Fine bread-crumbs, or rolled cracker. Minced parsley, pepper and salt. Lemon-juice. Open the shells, setting aside for use...

Broiled Oysters: 1 quart of the finest, firmest oysters you can procure. 1/2 cup very dry bread-crumbs, or pounded crackers, sifted almost as fine as flour. Pepper to taste. 1/2 cup melted butter. Dry the ...

Devilled Oysters: 1 quart fine oysters. Cayenne pepper. Lemon-juice. Some melted butter. 1 egg, beaten light. 1/2 cup rolled cracker. Wipe the oysters dry, and lay in a flat dish. Cover with a mixtur...

Oysters In Batter: 1 quart of oysters. 2 eggs, whipped light. 1 cup of milk. Flour to make a good batter. Pepper and salt. Dry the oysters with a soft cloth, dip in the batter twice, turning each one dextero...

Stewed Oysters: 1 quart of oysters. 1 cup of milk. Salt very slightly, and pepper to taste. 1 great spoonful butter. Drain the liquor from the oysters into a saucepan and heat to a boil. At the same time,...

Oyster Pates: 1 quart of oysters, minced fine with a sharp knife, with a thin blade, - not a chopper. 1 great spoonful butter drawn in a cupful of milk, or cream, if you can get it, and thicken with a teasp...

Cream Oyster Pie: Line a pie-plate with good puff paste; fill it with slices of stale bread, laid evenly within it; butter that part of the crust lining the rim of the dish, and cover with a top crust. Bake quickly in ...

Breakfast: He was a shrewd coelebs who retrained his loverly impatience to throw himself, in unconditional surrender, at the feet of his beloved, by the resolution to see her first at the breakfast-table. It is ...

Pates: No form of meat, entree, or made dish is more popular, and, if rightly prepared, more elegant than the pate. It is susceptible of variations, many and pleasant, chiefly in the form of the crust and th...

Pate Of Sweetbreads: Make a good puff paste, basting two or three times with butter, and set in a cold place for at least half an hour. The best pate covers I have ever made were from paste kept over night in a cool dry s...

Chicken Pates: Line small pate-pans with good puff paste, let this get crisp in a cool place, and bake in a brisk oven. Stir minced chicken, well seasoned, into a good white sauce, heat through, fill the shells, set...

Pates Of Fish: The cold remains of baked or boiled salmon, fresh cod or halibut. Some good white sauce, richer than if intended for meat. About one-fourth as much mashed potato as you have fish. Yolks of two o...

Swiss Pates: Some slices of stale bread. A little good dripping or very sweet lard mixed with the same quantity of butter. Two or three eggs beaten light. Very fine cracker-crumbs. Minced fowl or veal ...

Stella Pate: 3 cups minced veal or lamb - either roast or boiled. If underdone, it is an advantage, and if lamb be used, every particle of fat must be left out. 1 can French mushrooms, or a pint of fresh ones. ...

Pate Of Beef And Potato: This is made according to the foregoing receipt, but substituting for the bread-crumb crust one of mashed potato beaten soft and smooth with a few spoonfuls of cream and raw egg. In place of mushrooms...

Croquettes: These popular little roulettes, although comparatively new to the tables of most private families in America, hold their place well where they have been once introduced. Like the pate, their name is L...

Chicken Croquettes: Minced chicken. About one-quarter as much fine bread-crumbs as you have meat. 1 egg, beaten light, to each cupful of minced meat. Gravy enough to moisten the crumbs and chicken. Or, if you ha...

Beef Croquettes: Minced cold roast or boiled beef. One-quarter as much potato. Gravy enough to moisten meat and potato, in which an onion has been stewed and strained out. Season also with catsup. Pepper and ...

Venison Or Mutton Croquettes: Some slices of cold roast venison, or roast or boiled mutton - the lean only, if mutton be used - minced. One-fifth as much stale bread, crumbed fine. Some good gravy or drawn butter, thickened ...

A Nice Breakfast Dish: May be made of these by piling them in the centre of a flat dish, within a wall, about two inches high, of mashed potato, moulded to fit the inside of the dish, and browned in the oven. You had best u...

Fish Croquettes: Some cold fish - boiled, baked or fried - from which all fat, bones and skin have been removed, chopped fine. One-third as much mashed potato, rubbed to a cream with a little melted butter. . A ...

Croquettes Of Lobster Or Crab: Meat of one fine lobster, or six crabs well boiled. 2 eggs. 2 table-spoonfuls of butter. 1/2 cup fine bread-crumbs. 1 teaspoonful anchovy sauce. Yolks of two eggs, boiled hard and rubbe...

Croquettes Of Game: Remains of cold grouse, quail, etc. Giblets of the same, or of poultry, boiled and cold. Gravy. One-fourth the quantity of fine bread-crumbs that you have of meat. Season with pepper and s...

Veal And Ham Croquettes: Cold roast or stewed veal, the remnants of cutlets or chops, freed from bone, skin and gristle, and minced fine. Half the quantity of cold boiled ham. A little fat on a slice, now and then, is an i...

Hominy Croquettes: 2 large cups of fine-grained hominy, boiled and cold. 2 eggs, well beaten. 2 table-spoonfuls melted butter. Salt to taste. Work the butter well into the hominy until the latter is smooth a...

Potato Croquettes: 2 cups mashed potato, cold and free from lumps. 2 eggs beaten to a froth. 1 table-spoonful melted butter. Salt and pepper to taste. 1 egg beaten in a separate vessel. 1 teacupful cracke...

Rice Croquettes: 2 cups cold boiled rice. 2 table-spoonfuls melted butter. 3 eggs, beaten light. A little flour. 1 raw egg and half a cup of powdered cracker. 2 table-spoonfuls white sugar. A large pinc...

Cannelon Of Veal: 2 pounds of cold roast or stewed veal. The remains of a stewed and stuffed fillet are good for this purpose, especially if underdone. 1 pound cold boiled ham. 1 large cupful gravy. If you have n...

Cannelon Of Beef: Is made precisely like one of veal, except that mashed potato is substituted for bread-crumbs, and an onion is stewed in the gravy before the latter is strained over the baked roll of meat. Green p...

A Pretty Breakfast Dish: May be made of croquettes of fish, lobster, fowl or meat in the shape of hen's eggs, heaped upon a dish and surrounded by very thin strips of fried potato, arranged to look as much as possible like st...

Sweetbreads: It is usually necessary to bespeak sweetbreads several days in advance, as they are both scarce and popular. But if your butcher be accommodating, and yourself a valued customer, there is seldom much ...

Brown Fricassee Of Sweetbreads. (No. 1.): 4 sweetbreads. 2 cups brown veal gravy, strong and well-seasoned. 4 table-spoonfuls of butter. Pinch of mace, and twice as much cloves. Browned flour for thickening. 1 teaspoonful chopp...

Brown Fricassee. (No. 2.): 4 sweetbreads. 2 cups good brown gravy - veal is best. Spice with mace and cloves. 1 onion. 1/2 cup butter. 1 pint mushrooms. Prepare the sweetbreads by boiling and blanching as in prev...

White Fricassee Of Sweetbreads: 3 fine sweetbreads. 3 eggs. 4 table-spoonfuls of cream. 1 great spoonful of butter. 1 teaspoonful chopped parsley. A good pinch of nutmeg. 1 cup strong veal or lamb broth - never mutton...

Larded Sweetbreads Stewed: 3 fine sweetbreads. 1/4 pound fat salt pork, cut into long narrow strips. 1 cup good veal gravy. 1 small pinch of cayenne pepper. 1 table-spoonful of mushroom catsup. Juice of half a le...

Larded Sweetbread - Fried: 3 or 4 sweetbreads. 4 or 5 slices very fat salt pork. A little pepper. Parboil, blanch and lard, as in preceding receipt. Have ready a clean, hot frying-pan barely greased with a little butter. ...

Broiled Sweetbreads: Parboil and blanch, as already directed, by putting first into hot water, and keeping it at a fast boil for five minutes, then plunging into ice-cold, a little salted. When the sweetbreads have lain i...

Roasted Sweetbreads: 3 sweetbreads. 1 cup brown gravy - veal, if you can get it. 2 eggs, beaten light. 2 table-spoonfuls of butter, melted. Large handful of bread-crumbs. 1 table-spoonful mushroom or tomato...

Sweetbreads Sautes Au Vin: 3 sweetbreads. 1 table-spoonful of butter. 1 table-spoonful chopped onion and parsley, mixed. 1 cup brown gravy - veal or fowl. 1 glass brown sherry or fresh champagne. Salt and pepper ...

Kidneys: Although less liked generally, are yet esteemed a bonne bouche by the epicure whose appetite has been educated by what is commonly styled fancy cookery. They are cheaper than sweetbreads, and less ...

Toasted Kidneys: 3 kidneys skinned and split lengthwise, each into 3 pieces. 1/4 pound of fat salt pork, cut slices. Pepper and salt. Slices or rounds of toasted bread from which the crust has been pared. ...

Kidneys Stewed With Wine: 3 kidneys. 3 table-spoonfuls of butter. 1 onion, minced. 1 table-spoonful mushroom, or walnut catsup. 3 table-spoonfuls rich brown gravy. 1 glass of claret. Pepper and salt to taste. ...

Broiled Kidneys: 2 kidneys. 2 table-spoonfuls of melted butter. Pepper and salt, and a little chopped parsley. Skin the kidneys carefully, but do not slice or split them. Lay for ten minutes in warm (not hot)...

Stewed Kidneys: 3 kidneys. 3 table-spoonfuls melted butter. Juice of half a lemon, and a pinch of grated lemon-peel. A very little mace, and pepper and salt to taste. 1 teaspoonful chopped onion. 1 cup go...

Kidneys A La Brochette: 4 kidneys - those of medium size are preferable to large. 2 great spoonfuls of butter. 1 great spoonful chopped parsley, onion, and very fine bread-crumbs. Juice of half a lemon. Pepper an...

Kidneys A La Brochette. Continued: The building of such an one is the heaping together of boulders with crevices between, through which the winds of disappointment whistle sharply. System, - by which we mean a sagacious and economical ...

Meats, Including Poultry. And Game. Calf's Liver D L'Anglaise: 2 pounds fresh liver. 1/4 pound fat salt pork. 2 table-spoonfuls of butter. 1 small shallot, minced very fine. 1 teaspoonful chopped parsley. Cut the liver into slices half an inch thic...

Calf's Liver Au Domino: 2 pounds liver. 1/2 pound fat salt pork. 2 table-spoonfuls of butter. Seasoning of pepper, parsley and onion. Cut the liver in pieces less than half an inch thick, and rather more than an ...

Ollapodrida Of Lamb: The sweetbreads, liver, heart, kidneys, and brains of a lamb. (Your butcher can easily procure all with timely notice.) Handful of bread crumbs. 1 raw egg, beaten light. One small, young onio...

Calf's Liver Saute: 2 pounds calf's liver, cut into slices half an inch thick. 2 small young onions, minced. 1 small glass of sherry. 1 table-spoonful mushroom or tomato catsup. Salt, pepper, and parsley, with juic...

Fricassee Of Calf's Liver: 2 pounds liver, cut into strips more than half an inch thick, and as long as your linger. 2 young onions, minced. 1 glass wine. Pepper, salt and parsley. Butter or dripping for frying. 1/2...

Calf's Liver A La Mode: 1 fine liver, as fresh as you can get it. 1/2 pound fat salt pork, cut into lardoons. 3 table-spoonfuls of butter. 2 young onions. 1 table-spoonful Worcestershire or Harvey's sauce. 2 tabl...

Ragout Of Calf's Head, Or Imitation Turtle: Half of a cold boiled calf's head. 1 cup good gravy. 4 hard-boiled eggs. About a dozen force-meat balls made of minced veal with bread-crumbs and bound with beaten egg, then rolled in flour. ...

Ragout Of Calf's Head And Mushrooms: Half a cold boiled calf's head, sliced and free from bones, also the tongue cut in round slices. 1 can French mushrooms (champignons). 1 onion sliced. 1 cup strong gravy - beef, veal, game or...

A Mould Of Calf's Head: A cold boiled calf's head freed from bones and cut into thin slices - or so much of it as you need for your mould. 6 hard-boiled eggs - also sliced. Five or six slices of cold boiled ham - corne...

Calf's Brains Fried: The brains, well washed, and scalded in boiling water for two minutes, then laid in very cold. 2 eggs well beaten. A little flour and butter. Salt and pepper. Beat the brains, when perfect...

Veal Cutlets (Stewed): 2 pounds veal cutlets, nicely trimmed. 1 small onion, sliced. 4 table-spoonfuls strained tomato sauce. Enough butter or clear dripping to fry the cutlets. Salt and pepper with a bunch of sweet herb...

Mock Pigeons: 3 or 4 fillets of veal. Force-meat of bread-crumbs and minced pork, seasoned. 1/2 cup mushrooms and a little minced onion. 1 sweetbread. A dozen oysters. 1/2 cup strong brown gravy. ...

A Veal Turnover: Remains of roast veal - cold, minced line, and seasoned. 2 or 3 eggs. 1 cup milk. Flour to make a good batter - about 4 table-spoonfuls. 2 table-spoonfuls of butter. Chopped parsley, peppe...

Meat And Potato Puffs: Slices of cold roast beef or mutton, and as many of corned ham. 2 eggs. 1 cup milk. Enough potatoes and flour to make a good paste. Pepper, salt, and mustard, or catsup. Mash the potato...

Scalloped Chicken: Cold roast or boiled chicken - chiefly the white meat, 1 cup gravy. 1 table-spoonful butter, and 1 egg, well beaten. 1 cup of fine bread-crumbs. Pepper and salt. Rid the chicken of gris...

Scalloped Beef ( Very Good): Some minced beef or lean mutton. 1 young onion, minced. 1/2 cup gravy. Some mashed potato. 1 table-spoonful of butter to a cup of potato. 1 table-spoonful of cream to the same. Peppe...

Mince Of Veal Or Lamb: 1 cup gravy, well thickened. The remains of cold roast meat - minced, but not very fine. 2 table-spoonfuls cream, or rich milk. 1 saltspoonful mace. Pepper and salt to taste, with chopped par...

White Fricassee Of Rabbit: 1 young rabbit. 1 pint weak broth. 1/4 pound fat salt pork. 1 onion, sliced. Chopped parsley, pepper and salt. A very little mace. 1 cup of milk or cream. 1 table-spoonful corn-st...

Brown Fricassee Of Rabbit, Or "Jugged Rabbit.": 1 young but full-grown rabbit, or hare. 1/2 pound fat salt pork, or ham. 1 cup good gravy. Dripping or butter for frying. 1 onion, sliced. Parsley, pepper, salt and browned flour. 1 ...

Curried Rabbit: 1 rabbit, jointed. 1/2- pound fat salt pork. 1 onion, sliced. 1/2 cup cream. 1 table-spoonful corn-starch. Pepper, salt and parsley, and 2 eggs well beaten. 1 dessert spoonful good c...

Devilled Rabbit: 1 rabbit, jointed, as for fricassee. 3 table-spoonfuls butter. A little cayenne, salt and mustard. 1 teaspoonful Worcestershire sauce, and 1 table-spoonful vinegar. Parboil the rabbit, and...

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

Salmi Of Game: An underdone roast duck, pheasant, or grouse. 1 great spoonful of butter. 2 onions, sliced and fried in butter. 1 large cup strong gravy. Parsley, marjoram and savory. Pepper and salt. A pinc...

Roast Rabbits: A pair rabbits. 1/2 pound fat salt pork, cut into thin slices. 2 table-spoonfuls butter, and 1 glass of wine. Bread-crumbs, chopped pork, parsley, grated lemon-peel, salt and pepper for the s...

Game. Braised Wild Duck Or Grouse: A pair of ducks or grouse. 1 onion, minced tine. Bread-crumbs, pepper and salt, a pinch of sage, and a little chopped pork for stuffing. 4 table-spoonfuls of butter, or good dripping. 1 cu...

Boast Quails: 6 plump quails. 12 fine oysters. 3 table-spoonfuls butter. Pepper and salt, and fried bread for serving. Clean the quails and wash out very carefully with cold water in which been dissolv...

Fricasseed Chicken A L'Italienne (Fine): Pair of chickens. 1/2 pound fat salt pork, cut into strips. 2 sprigs of parsley. 1 sprig thyme. 1 bay leaf. A dozen mushrooms. 1 small onion. 1 clove. 1 table-spoonful of butte...

Minced Chicken And Eggs: Remains of roast or boiled chicken. Stuffing of the same. 1 onion cut fine. 1/2 cup of cream. 1 table-spoonful flour or corn-starch. Parsley, salt, and pepper. 6 or 8 eggs. 1/2 cu...

Quenelles: Some cold, white meat of fowls or veal. 1 cup fine bread-crumbs. 3 table-spoonfuls cream or milk. 2 table-spoonfuls melted butter. 1 egg, well beaten. 1 cup well-flavored gravy. Pepper ...

Rechauffee Of Veal And Ham: Cold veal (if under-done all the better) and ham. 2 eggs, beaten light. Handful of very fine bread-crumbs. A little tart jelly. Dripping or butter for frying. Pepper, salt, and made mus...

Roulades Of Beef: Some slices of rare roast beef. Some slices of boiled ham. 2 eggs, beaten light. Butter or dripping for frying. Pepper and mustard. A little thick gravy. Cut the beef into even, oblong sli...

Fried Chicken: 1 tender young chicken, cut into joints. 2 eggs, beaten light. 1/2 cup of cracker-crumbs. Sweet lard, dripping, or the best salad-oil for frying. Lay the chicken in salt-and-water fifteen ...

Chicken Fried Whole: 1 young, tender chicken, trussed as for roasting, but not stuffed. Butter or very nice dripping for frying. Clean the chicken, wash out well, and dry, inside and out. Put it in your steamer, or ...

"Smothered" Chicken: 2 tender chickens, roasting size, but not very large. Pepper, salt and browned flour for gravy. Clean and wash the chickens, and split down the back as for broiling. Lay flat in a baking-pan, dash ...

Smothered Chicken With Oysters: 1 fine, fat chicken. 1 pint of oysters, or enough to fill the chicken. Dressing of chopped oysters, parsley and crumbs. 1 table-spoonful butter. 3 table-spoonfuls cream. 1 table-spoonfu...

Fondu Of Chicken Or Other White Meat: Some cold chicken, veal, or turkey minced fine. 1 cupful bread-crumbs - baker's bread is best. 1 cupful boiling milk. 1 table-spoonful butter. 1 slice cold boiled ham - minced. 1/2 onion boiled ...

Galantine: A sort of glorified head-cheese - isn't it? said a blunt collegian at the height of his vacation-appetite, in passing his plate for a third reinforcement from the dish in front of his hostess. Th...

Poultry: Spread, next day, upon a flat dish, and lay on it layers of sausage (or, if you have it, potted ham or tongue), game, poultry, giblets - minced meat of almost any kind, although these named are most s...

Jellied Tongue: 1 large boiled tongue (cold). 2 ounces of gelatine dissolved in 1/2 pint of water. 1 tea-cup of browned veal gravy. 1 pint of liquor in which the tongue was boiled. 1 table-spoonful sugar....

Game Or Poultry In Savory Jelly: A knuckle of veal, weighing 2 pounds. 1 slice of lean ham. 1 shallot, minced. Sprig of thyme and one of parsley. 6 pepper-corns (white), and one teaspoonful salt. 3 pints of cold water....

A Tongue Jellied Whole: Make the jelly and stock as in preceding receipt, leaving out the currant jelly, and coloring with a little burnt sugar, dissolved in cold water. This gives an amber tinge to the jelly. Should it not ...

Gravy: Presiding over an establishment like this makes sad havoc with the features, my dear Miss Pecksniffs, said Mrs. Todgers. The gravy alone is enough to add twenty years to one's age. The anxiety of t...

Salads: This subject has been treated of so fully - so exhaustively, I thought, then, - in No. 1 of the Common Sense Series, that I have comparatively few receipts to set down here. I can, however, heartily...

Oyster Salad: 1 quart oysters, cut - not chopped - into small pieces. 1 bunch celery, cut - not chopped - into small pieces. 2 hard-boiled eggs. 2 raw eggs, well whipped. 1 great spoonful salad oil. 1 teas...

Cabbage Salad. (Very Good.): 1 small firm head of cabbage - chopped or sliced fine. 1 cup of sweet milk, boiling hot. A little less than a cup of vinegar. 1 table-spoonful butter. 2 eggs, well beaten. 1 table-spoonful wh...

Lobster Salad - Without Oil: 1 fine lobster - boiled thoroughly, and carefully picked out. Cut into small pieces ; put in abroad dish, and sprinkle with a teaspoonful of salt and one of pepper. Set aside in a cold place. 2 bun...

Chicken Salad. (Excellent.): 2 full-grown chickens, boiled tender, and cold, 3 bunches of celery. 2 cups boiling water. 2 table-spoonfuls corn-starch, wet with cold water. 1 great spoonful fat, skimmed from liquor in whi...

Cream Dressing For Salad: 1 cup sweet cream. It must be perfectly fresh. 1 table-spoonful corn-starch, or very fine flour. Whites of two eggs, beaten stiff. 3 table-spoonfuls vinegar. 2 table-spoonfuls best salad-oil....

Golden Salad-Dressing: 4 hard-boiled eggs. 3 table-spoonfuls of best salad oil. 4 table-spoonfuls vinegar. Yolks of 2 eggs, well beaten. 1 teaspoonful powdered sugar. 1 teaspoonful essence of celery. 1 sal...

Potato Salad Dressing: 2 large boiled potatoes. 1 teaspoonful powdered sugar. 1 table-spoonful oil. 1 saltspoonful made mustard. 1 saltspoonful salt, and same of pepper. 1 teaspoonful Harvey's sauce. 1 egg...

Various Preparations Of Cheese. Toasted Cheese: 1/2 pound cheese - dry - grated. 1 table-spoonful butter. 1 teaspoonful made mustard. A pinch of cayenne pepper. 1 table-spoonful very fine, stale bread-crumbs - soaked in cream. Hounds...

Cheese Toasted With Eggs: 1/2 pound good English cheese. 3 eggs, beaten light. 3 table-spoonfuls bread-crumbs, soaked in cream. 1 table-spoonful of mustard. Salt and pepper to taste. A little minced parsley. Sli...

Cheese With Macaroni: 1/2 pound macaroni. 1/2 cup cream. 1 1/2 table-spoonfuls butter. Pepper, salt and parsley. 1 egg, beaten well, and 1 table-spoonful flour. 4 table-spoonfuls grated cheese, and a little ...

Cheese Fingers: Some good pie pastry, left over from pie-making. 3 or 4 table-spoonfuls best English cheese, dry and old - grated. A little salt and pepper. 1 raw egg. Roll the paste out thin; cut into ...

Cheese Biscuits: Some pie-paste. Grated cheese. 1 beaten egg. Pepper and salt. Cayenne pepper, if you like. Roll out the pastry thin ; strew grated cheese, seasoned, over the whole sheet and roll it up tig...

Cheese Fondu + (Delicious.): 1 cup bread-crumbs - very dry and fine. 2 scant cups of milk - rich and fresh, or it will curdle. 1/2 pound dry old cheese, grated. 3 eggs - whipped very light. 1 small table-spoonful melted ...

Cream Cheese: Cream Cheese. (No. 1.) 3 pints of cream, with a teaspoonful of salt put in after it sours. An empty salt-box, and 1/4 yard of very stout, coarse lace. Knock top and bottom out of one of the s...

Cheese Pates: Rounds of bread, cut and fried as for Swiss pates. 5 table-spoonfuls grated cheese. 1/2 cup hot water. 2 eggs, yolks only. Pepper and salt. Handful bread-crumbs. 1 table-spoonful of ...

Cheese Sandwiches: 1/4 pound good English cheese - grated. 3 eggs, boiled hard - use the yolks only. 1 table-spoonful melted butter. Thin slices of buttered bread. Pepper and salt. Rub the yolks to a smooth paste ...

Ramakins: 3 table-spoonfuls grated cheese. 2 eggs, beaten light. 1 table-spoonful melted butter. 1 teaspoonful anchovy sauce. Pepper - cayenne is best. 1 teaspoonful flour, wet with cream. Pou...

Cheese Pudding: 1/2 pound dry cheese, grated fine. 1 cup dry bread-crumbs. 4 eggs, well beaten. 1 cup minced meat - one-third ham - two-thirds fowL 1 cup milk and one of good gravy - veal or fowl. 1 teasp...

Potatoes. Potatoes A La Lyonnaise: 12 potatoes, parboiled, and when cold, sliced, or cut into dice. 1 onion, chopped. Butter or dripping for frying. Chopped parsley, pepper and salt. Heat the butter in a frying-pan; put in ...

Stewed Potatoes: 12 fine potatoes. 1 egg, beaten light. 1 great spoonful of butter. 1 table-spoonful flour, wet with cold milk. 1 cup of milk. Chopped parsley, salt and pepper. Peel and lay the potat...

Fried Potatoes: 12 potatoes. Butter or dripping for frying. Salt to taste. Peel the potatoes; cut from end to end in even strips, by first halving, then quartering each; cutting into eighths, and if the pota...

Scalloped Potatoes: 3 cups mashed potatoes. 3 table-spoonfuls cream. 2 table-spoonfuls butter. Salt and pepper. Yolks of four hard-boiled eggs. 1 raw egg, beaten well. Handful dry, fine bread-crumbs. Beat up the...

Potatoes A L'Italienne. (Extremely Nice.): Enough mealy potatoes to make a good dish, boiled dry. 2 table-spoonfuls of cream. 1 table-spoonful of butter. Salt and pepper. 2 eggs, yolks and whites beaten separately. Whip up the pota...

Potatoes A La Duchesse: When you cook potatoes a l'Italienne prepare more than will be needed for one day. Out the remnants, when perfectly cold, into squares or rounds with a cake-cutter, wet in cold water. Grease the botto...

Potato Eggs: 2 cups cold (or hot) mashed potato. 3/4 cup of cold ham, minced very fine. 2 eggs, beaten light. 1 table-spoonful melted butter. 2 table-spoonfuls cream or rich milk. Pepper and salt, and drippi...

Luncheon: A young friend of mine who had not long been a wife and housekeeper, on returning from a morning drive, one day, was met at the door by the intelligence that her widower brother, who was a member of h...

Vegetables. Fried Egg Plant: 1 fine egg-plant. 2 eggs. 1/2 cup milk. A little salt. Flour for thin batter, and lard, or dripping, for frying. Slice and pare the egg-plant, and lay in salt-and-water one hour. Wipe perf...

Mock Fried Oystees: 1 bunch oyster-plant, or salsify. 2 eggs - well beaten. 1/2 cup milk. Flour for thin batter, and lard or dripping for frying. Pepper and salt. Wash, scrape and grate the salsify, and stir ...

Mock Stewed Oystees: 1 bunch oyster-plant. 4 table-spoonfuls butter. A little flour or corn-starch. Vinegar-and-water for boiling. Pepper and salt. 1/2 cup milk. Wash and scrape the oyster-plant very car...

Fritters Of Canned Corn: 1 can sweet corn, drained in a cullender. 3 eggs - very light. 1 cup of milk. Pepper and salt. 1 table-spoonful butter. Flour for thin batter. Dripping for frying. A pinch of soda...

Devilled Tomatoes: Fine, firm tomatoes - about a quart. 3 hard-boiled eggs - the yolks only. 3 table-spoonfuls melted butter. 3 table-spoonfuls vinegar. 2 raw eggs, whipped light. 1 teaspoonful powdered s...

Baked Tomatoes: 1 quart fine smooth tomatoes. The Trophy, if you can get them. 1 cup bread-crumbs. 1 small onion, minced fine. 1 teaspoonful white sugar. 1 table-spoonful butter - melted. Cayenne and salt. 1/2 c...

Bkeakfast-Rolls, Muffins, Tea-Cakes, Etc. Corn Cake: 3 eggs, whipped light, yolks and whites separately. 2 cups sour, or buttermilk. 3 table-spoonfuls melted butter. 1 teaspoonful soda, dissolved in boiling water. 1 table-spoonful white suga...

Adirondack Corn-Bread: 5 great spoonfuls Indian meal. 3 great spoonfuls wheat flour. 5 eggs, well-beaten - whites and yolks separately. 1 table-spoonful white sugar. 1 small teacupful melted butter. 1 teaspoo...

Loaf Corn-Bread. (Excellent.): 2 heaping cups white Indian meal. 1 heaping cup flour. 3 eggs - whites and yolks beaten separately. 2 1/2 cups of milk. 1 large table-spoonful of butter - melted, but not hot. 1 large table-spoo...

Corn-Meal Muffins. (Raised.): 3 cups white Indian meal. 3 table-spoonfuls yeast. 1 cup flour. 1 quart scalding milk. 3 eggs, beaten to a froth, yolks and whites apart. 1 table-spoonful white sugar. 1 table-spoonf...

Corn-Meal Muffins. (Quick.): 2 cups Indian meal. 1 cup flour. 3 eggs, beaten very light. 3 cups milk. 2 table-spoonfuls melted butter. 1 table-spoonful white sugar. ...

Bread: 1 teaspoonful soda, dissolved in hot water. 2 teaspoonfuls cream tartar, sifted with flour. Mix quickly, beating all the ingredients well together; pour into greased muffin-rings, or, better sti...

Chrissie's Corn-Bread: 1 cup white corn-meal. 1 cup flour. 1/2 cup white sugar. 1 cup cream and 1 egg, or 1 cup half-milk, half-cream, and 2 eggs. 1 teaspoonful soda, dissolved in hot water. 2 teaspoonfuls cream ta...

Southern Batter-Bread Or Egg-Bread: 2 cups white Indian meal. 1 cup cold boiled rice. 3 eggs, well beaten. 1 table-spoonful melted butter. 2 1/2 cups milk, or enough for soft batter. 1 teaspoonful of salt. A pinch of soda...

Bodied Mush, To Be Eaten With Milk: 1 quart boiling water. 2 cups Indian meal. 2 table-spoonfuls flour. 1 teaspoonful salt. Wet up meal and flour in a little cold water. Stir them into the hot water, which should be actually...

Bread. Oatmeal Porridge (For Breakfast): 1 quart boiling water. 2 scant cups best Scotch or Irish oatmeal, previously soaked over night in enough cold water to cover it well. Salt to taste. Stir the oatmeal into the water while boil...

Oatmeal Gruel (For Invalids): 2 cups Irish or Scotch oatmeal. 2 quarts water. 1 teaspoonful salt. Set the oatmeal to soak over night in half the water. In the morning strain through a coarse tartelane bag, pressing through a...

Milk Porridge. (Very Nice): 2 cups best oatmeal. 2 cups water. 2 cups milk. Soak the oatmeal over night in the water; strain in the morning, and boil the water half an hour. Put in the milk with a little salt, boil up well...

Tea Rolls: 1 quart of flour. 2 eggs. 1 table-spoonful butter, melted. 2 great spoonfuls yeast. Enough milk to work into a soft dough. 1 saltspoonful salt. 1 teaspoonful white sugar. Rub the ...

French Rolls: 1 pint of milk. 2 eggs. 4 table-spoonfuls of yeast. 3 table-spoonfuls of butter. 1 teaspoonful of salt. 3 pints of flour, or enough to work into a soft dough. 1 table-spoonful of whi...

Plain Light Rolls: 1 quart of flour. 1 heaping table-spoonful butter or lard. 3 large table-spoonfuls yeast. 1 cup of warm milk. Salt to taste. Rub the butter and flour together; add milk and yeast. Knead we...

Rice Crumpets: 2 cups of milk. 4 table-spoonfuls yeast. 1 table-spoonful white sugar. 2 table-spoonfuls melted butter. Nearly a cup of well-boiled rice. 4 cups flour, or enough to make good batter. ...

Hominy Crumpets: Are made as above, substituting boiled hominy (or samp) for the rice. All-day Rolls. 1 quart flour. 1 cup scalded milk, not boiled. 2 table-spoonfuls yeast. 1 table-spoonful white sugar. ...

Unity Loaf: 1 quart flour. 1 pint milk. 1 tablespoonful butter, melted. 1 egg. 1 saltspoonful salt. 1 table-spoonful white sugar. 1 teaspoonful soda, dissolved in hot water. 1 dessertspoonful...

Quick Loaf: 3 cups flour. 1 cup milk. 2 table-spoonfuls white sugar. 2 eggs, thoroughly beaten. 1 table-spoonful butter - a liberal one. 1 teaspoonful soda, dissolved in hot water. 2 teaspoonfuls c...

Excellent Muffins: 3 cups milk. 1 table-spoonful melted butter. 2 eggs - beaten stiff. 3 table-spoonfuls good yeast. 1 table-spoonful white sugar. 1 teaspoonful salt, and 1/4 teaspoonful soda. Flour to make ...

Brown Biscuit: 2 cups Graham flour. 1 cup white flour. 1 cup milk. 2 table-spoonfuls brown sugar. 4 table-spoonfuls home-made yeast, or half as much brewer's. 1 great spoonful melted butter. 1 teaspoo...

Bread. Minute Biscuit, (Brown.): 2 cups Graham flour. 1 cup white flour. 2 table-spoonfuls mixed butter and lard. 1 table-spoonful light-brown sugar. 3 cups milk, or enough for soft dough. 1 teaspoonful soda, dissolved in...

Graham Gems: Graham Gems. (No. 1.) 1 quart water. 1 cup molasses. 1 yeast-cake, or 4 table-spoonfuls best yeast. 1 saltspoonful salt. Flour to make thick batter. When light, bake in hot gem pans, or iro...

Rusk. (No. 1.): 1 quart flour. 3 cups milk, slightly warmed. 3 eggs - whites and yolks separate. 5 cup of butter, rubbed with the sugar to a cream, and flavored with 1 saltspoonful nutmeg. 1 gill yeast. ...

Soda Biscuit Without Milk: 1 quart of flour. 2 heaping table-spoonfuls butter, chopped up in the flour. 2 cups cold water. 2 teaspoonfuls cream tartar, sifted thoroughly with the flour. 1 teaspoonful soda, dissolved...

Cream Toast. ( Very Nice.): Slices of stale baker's bread, from which the crust has been pared. 1 quart of milk. 3 table-spoonfuls of butter. Whites of 3 eggs, beaten stiff. salt, and 2 table-spoonfuls best flour or ...

Griddle Cakes. Sour Milk Cakes. (Good.): 1 quart sour, or loppered milk. About 4 cups sifted flour. 2 teaspoonfuls soda, dissolved in boiling water. 3 table-spoonfuls molasses. Salt to taste. Mix the molasses with the milk. Put t...

Buttermilk Cakes: 3 cups buttermilk. 3 cups flour, or enough for good batter. 1 great spoonful melted butter. 1 table-spoonful brown sugar. 1 full teaspoonful soda, dissolved in hot water. Salt to taste....

Grandma's Cakes: 1 quart loppered milk - if half cream, all the better. 1 table-spoonful molasses - not syrup. 2 eggs, beaten light. 1 good teaspoonful soda, dissolved in hot water. Salt to taste. Flour...

Rice Or Hominy Cakes: 1 quart milk. 2 cups soft-boiled rice or hominy. 3 eggs, beaten light. 1 great spoonful melted butter or lard. 1 table-spoonful white sugar. About one large cup of prepared flour - just...

Corn-Meal Flapjacks: 1 quart boiling milk. 2 cups Indian meal - white. That known as cornflour is best. 1 scant cup flour. 1 table-spoonful butter. 1 table-spoonful brown sugar, or molasses. 1 teaspoonful...

Rice Cakes: 1 cup raw rice 1 quart milk. 3 eggs - very light. 1/4 cup rice-flour. 1 table-spoonful sugar, and same of butter. 1/4 teaspoonful soda, dissolved in hot water. 1/2 teaspoonful cream of tar...

Susie's Flannel Cakes. (Without Eggs.): 2 cups white Indian meal. 2 quarts milk. 1/2 cup yeast. Flour for good batter. Boiling water. A little salt. Scald the meal with a pint or so of boiling water. While still warm stir ...

Farina Griddle Cakes: 4 table-spoonfuls farina. 1 quart milk. 2 eggs, well beaten. Enough prepared flour for good batter. Boiling water. Salt to taste. 1 table-spoonful melted butter. Scald the farina over n...

Graham Griddle Cakes: 1 cup Indian meal scalded with a pint of boiling water. 1 quart of milk. 1/2 cup yeast. 1 cup cold water. 1 cup white flour. 1 cup Graham flour. 1 great spoonful molasses. 1 great...

What I Know About Egg-Beaters: In no department of nice cookery are the effects of lax or hasty manipulation more sadly and frequently apparent than in such dishes as are dependent for excellence upon the lightness and smoothness o...

Whipped Cream: This enters so largely into the composition of many of our most elegant desserts, that the mode of preparing it deserves more than a passing mention. The impression in which I confess that I shared, f...

Fancy Dishes For Dessert. Jelly Oranges: 12 fine deep-colored oranges. 1 package Coxe's gelatine, dissolved in one cup cold water. 3 cups white sugar. Juice of the oranges, and grated rind of three. 2 cups boiling water. 1/4 t...

Glace Oranges: Prepare precisely as in the preceding receipt, and after cutting the oranges in two, set them where they will freeze. In winter, a few hours out-of-doors will accomplish this. In summer pile them care...

Ribbon Jelly And Cream: 1 package Coxe's gelatine, soaked in 2 cups of cold water. 2 cups white sugar. 1 pint boiling water. Juice and half the grated rind of 1 lemon. 1 cup pale wine. 1/4 teaspoonful cinnamon. Enou...

Easter Eggs. ( Very Pretty.): 1 package Coxe's gelatine, soaked four hours in one pint cold water. 2 heaping cups sugar. 3 large cups boiling milk. 2 table-spoonfuls grated chocolate - sweet, vanilla-flavored, if you can ...

Turret Cream: 1 pint sweet, rich cream. 1 quart milk. 1 package Coxe's gelatine. 1 heaping cup white sugar. 3 eggs, beaten light - whites and yolks separately. 1/2 pound crystallized fruit - cherries...

Naples Sponge: 6 eggs. Use the yolks for custard. 1 quart of milk. 2 large cups sugar, and same quantity boiling water. 1 package gelatine soaked in 2 cups cold water. Juice of a lemon and half the grated rind...

An Almond Charlotte: 1 quart milk. 1 pint rich cream - whipped stiff. Whites of 3 eggs. 1 great cup white sugar - powdered. 1 pound sweet almonds, blanched and cold. Rose-water and essence of bitter almond for flavo...

Narcissus Blanc-Mange: 1 quart milk. Less than a pint rich cream, whipped with a little powdered sugar. 1 package Cooper's gelatine, soaked in 2 cups of cold water. Yolks of 4 eggs, beaten light. 2 cups white su...

Tipsy Trifle: 1 quart milk. 5 eggs, whites and yolks beaten separately. 1 stale sponge-cake. 1/2 pound macaroons. 1 cup sugar. Vanilla, or bitter-almond for flavoring. 1 cup sherry wine, and 1 cup...

Strawberry Trifle: This is made substantially as above - but the macaroons and wine are omitted, and the sponge-cake wet with sweet cream. Layers of ripe strawberries (cut in two, if the fruit is large), sprinkled with ...

Creme Du The. (Good.): 1 pint rich cream, whipped light. 1/2 package gelatine, soaked in 1 cup of milk. 10 1 large cup of strong mixed tea - the best quality. 1 cup white sugar. Whites of 2 eggs. Dissolve the...

Creme Du Cafe: Is made precisely as is the creme du the, but substituting a large cup of strong black coffee for the tea. It is even more popular than the tea-cream. It is a good plan to make both at the same tim...

Creme Du Chocolat: 1 quart of milk. 1 pint of cream, whipped light. 1/2 package of gelatine, soaked in 1 cup of the milk. 2 eggs, yolks and whites beaten separately. 1 cup of sugar - powdered. 4 table-spoonf...

Chocolate Blanc Mange: 1 quart of milk. 1/2 package gelatine, dissolved in 1 cup cold water 1 cup sugar. 3 great spoonfuls grated chocolate. Vanilla to taste. Pleat the milk; stir in sugar and soaked gelatine...

Chocolate Blanc-Mange And Cream: Make the blanc-mange as directed in last receipt Set it to form in a mould with a cylinder in centre. You can improvise one by stitching together a roll of stiff paper just the height of the pail or b...

Chocolate Custards (Boiled): 1 quart of milk. 6 eggs - whites and yolks separately beaten. 1 cup of sugar. 4 large spoonfuls grated chocolate. Vanilla to taste - a teaspoonful to the pint is a good rule. Scald the ...

Rockwork: 1 quart of milk. 6 eggs. 1 cup powdered sugar. Vanilla flavoring. Sweeten the milk slightly and set it over the fire in a rather wide-mouthed saucepan. Beat the whites of the eggs to a ver...

An Ambushed Trifle: A round stale sponge-cake. 1 pint milk. 1 teaspoonful corn-starch. 1 cup sweet jelly or jam. Crab-apple jelly is very nice 3 eggs beaten light. A pinch of salt. Vanilla, lemon, or bitte...

Orange Trifle: 1 pint cream, whipped stiff. 3 eggs - yolks only. 1 cup of powdered sugar. 1/2 package Coxe's gelatine, quaked in a cup of cold water. Juice of 2 sweet oranges. Grated rind of 1 orange....

Apple Trifle: 1 dozen tender pippins of fine flavor 1 large cup of sugar, for custard - one - smaller - for apples. 1 scant quart rich milk. 4 eggs. Juice and half the grated peel of 1 lemon. 1 pint of ...

Lemon Trifle. (Delicious.): 2 lemons - juice of both and grated rind of one. 1 cup sherry. 1 large cup of sugar. 1 pint cream well sweetened and whipped stiff. A little nutmeg. Strain the lemon-juice over the suga...

Queen Of Trifles: 1/2 lb. lady fingers, or square sponge-cakes. 1/2 lb. macaroons. 1/2 lb. sweet almonds blanched. 1/2 lb. crystallized fruit, chopped fine. 1 cup sweet jelly or jam. 1 glass of brandy....

Apple Snow: Apple Snow. (No. 1.) 6 fine pippins. 2 cups powdered sugar. 1 lemon - juice and half the grated peel. 1 pint of milk for custard. 4 eggs. Make a good custard of the milk, one cup of ...

Orange Snow: 4 large, sweet oranges. Juice of all and grated peel of one. Juice and half the grated peel of 1 lemon. 1 package of gelatine, soaked in cup of cold water. Whites of 4 eggs, whipped stiff. ...

Lemon Snow: 3 lemons - if large - 4 if small. Grated peel of two. 4 eggs - the whites only - whipped to standing froth. 1 package of gelatine soaked in 1 cup cold water. 1 pint boiling water. 1 glass she...

Rice Snow: 5 table-spoonfuls rice flour. 1 quart of milk. 4 eggs - the whites only - whipped light. 1 large spoonful of butter. 1 cup powdered sugar. A pinch of cinnamon and same of nutmeg. Van...

Summer Snow. (Extremely Fine.): 1 package Coxe's gelatine, soaked in 1 cup cold water. 2 cups powdered sugar. Juice and peel of 1 lemon. Half a pine-apple, cut in small pieces. 2 cups boiling water. 1 glass best brand...

Syllabub: 1 quart rich cream. 4 eggs - the whites only. 1 glass white wine. 2 small cups powdered sugar. Flavor to taste. Whip half the sugar into the cream - the rest with the eggs. Mix these and a...

Velvet Cream: 1 pint best cream whipped very stiff. 1/2 package Coxe's gelatine, soaked in 1 cup cold water. 3 glasses white wine. Juice of 1 large lemon. Bitter almond flavoring. 1 cup powdered suga...

Macaroon Basket: 1 lb. macaroons - almond or cocoanut, or kisses. 1 large cup white sugar. 1 table-spoonful dry gum arabic. 1/2 cup of water - boiling. Dissolve the gum arabic in the hot water thoroughly...

Jelly Custards: 1 quart milk. 6 eggs - whites and yolks. 1 cup sugar. Flavoring to taste. Some red and yellow jelly - raspberry is good for one, orange jelly for the other. Make a custard of the eggs, ...

Apple Jelly. (Nice.): 1 dozen well-flavored pippins. 2 cups powdered sugar. Juice of 2 lemons - grated peel of one. 1/2 package Coxe's gelatine soaked in 1 cup of cold water. Pare, core and slice the apples, th...

Strawberry Jelly: 1 quart strawberries. 1 large cup white sugar. Juice of 1 lemon. 2/3 package Coxe's gelatine soaked in 1 cup cold water. 1 pint boiling water. Mash the strawberries to a pulp and strain...

Raspberry And Currant Jelly: 1 quart currants. 1 quart red or Antwerp raspberries. 2 cups white sugar. 1 package gelatine soaked in 1 cup cold water. 1 cup boiling water. Whipped cream - made very sweet - for centr...

Lemon Jelly: 6 lemons - juice of all, and grated peel of two. 2 large cups sugar. 1 package Coxe's gelatine, soaked in 2 cups cold water. 2 glasses pale sherry or white wine. 1 pint boiling water. S...

Orange Jelly: 6 large deep-colored oranges - juice of all. Grated peel of one. 2 lemons, juice of both, and peel of one. 1 glass best brandy. 1 package gelatine, soaked in 2 cups of water. 1 pint boiling w...

Tutti Frutti Jelly. (Very Good.): 1 package Coxe's gelatine, soaked in 2 cups water. Juice and grated peel of 1 lemon. 1 fine orange, all the juice and half the peel. 1 glass best brandy. 1 glass white wine. 3 cups boil...

Wine Jelly: 1 package sparkling gelatine, soaked in 1 large cup of cold water. 2 cups white wine or pale sherry. 1 lemon - all the juice and half the peel. 1/2 teaspoonful bitter almond, or two peach-lea...

Claret Jelly: 1 package Coxe's gelatine, soaked in large cup water. 2 cups sugar. 2 cups fine claret. 1 pint boiling water. 1 lemon - the juice only. A pinch of mace. Make as you would other wine ...

Note Upon Jellies: It must be borne in mind that the consistency of jelly depends much upon the weather. In warm or damp, it is sometimes difficult to make it either clear or firm. I have tried to guard against failure ...

Puddings Of Various Kinds. Rice Pudding With Fruit: 1 quart of new milk, or as fresh as you can get it. 1 cup raw rice. 4 eggs. 1 great spoonful of butter. 1 cup sugar, and same of fine bread-crumbs. 1/2 cup suet (powdered). 1/2 lb. r...

Almond Rice Pudding: 1 quart of milk. 1 cup raw rice. 5 eggs. 1 cup sugar. A little salt. A little grated lemon-peel - about one teaspoonful. 1/2 pound sweet almonds, blanched. Soak the rice in a very li...

Southern Rice Pudding: 1 quart fresh, sweet milk. 1 cup raw rice. 2 table-spoonfuls butter. 1 cup sugar. 4 eggs, beaten light. Grated lemon-peel - about one teaspoonful. A pinch of cinnamon, and same of mace....

Rice Meringue: Make according to the above receipt, but when done, draw to the door of the oven, and cover with the following mixture: Whites of four eggs, whisked stiff. 1 large table-spoonful powdered sugar....

Rosie's Rice Custard: 1 quart of milk. 3 eggs, well beaten. 4 table-spoonfuls sugar. 1 scant table-spoonful butter. A little salt. 1 small cup boiled rice. Boil the rice, and while still warm, drain, and ...

Tapioca Custard Pudding: 1 cup tapioca, soaked over night in cold water enough to cover it. 1 quart of milk. 1 large cup powdered sugar. 5 eggs. Half the grated peel of one lemon. A very little salt. Make a custar...

English Tapioca Pudding: 1 cup tapioca. 3 pints fresh milk. 5 eggs. 2 table-spoonfuls butter. 1 cup sugar. 1/2 pound raisins, seeded and cut in half. Half the grated peel of 1 lemon. Soak the tapioca one hou...

Arrowroot Pudding: Arrowroot Pudding. (Cold.) 3 even table-spoonfuls arrowroot. 2 table-spoonfuls of sugar. 1 table-spoonful of butter 3 cups rich new milk. 1/4 pound crystallized peaches, chopped fine. H...

Sago Pudding: 1 small cup of sago, soaked over night in cold water. 1 quart of milk. 5 eggs. 4 table-spoonfuls of sugar. A pinch of cinnamon, and same of nutmeg. 1 table-spoonful of butter. In the mo...

Almond Corn-Starch Pudding: 1 quart of milk. 4 table-spoonfuls corn-starch. 1 table-spoonful of butter. Yolks of five eggs, whites of two. 1/4 pound sweet almonds - blanched. Rose-water, and bitter almond. £ cu...

Corn-Meal Fruit Pudding: 3 pints of milk. 1 heaping cup white Indian meal. 1 cup flour. 4 eggs, well beaten. 1 cup white sugar. 2 table-spoonfuls butter, melted. 1/2 pound raisins, seeded, and cut in two. 1 ...

Corn-Meal Pudding Without Eggs: 2 cups Indian meal. 1 cup flour. 2 table-spoonfuls sugar (or molasses). 3 cups sour milk - if thick, all the better. 1 great spoonful melted butter. 1 teaspoonfula, full one - of soda. ...

Hasty Pudding: 1 heaping cup of Indian meal. 1/2 cup flour. 1 quart boiling water, 1 pint milk. 1 table-spoonful butter. 1 teaspoonful salt. Wet up meal and flour with the milk and stir into the boiling water. Bo...

Rice-Flour Hasty Pudding: 1 quart new milk. 3 table-spoonfuls rice-flour. 1 table-spoonful butter. 1 teaspoonful salt. Scald the milk and stir into it the rice flour, wet up with cold milk. Boil steadily, stirring ...

Farina Pudding: Make according to last receipt, but boil three-quarters of an hour, and, ten minutes before taking it up, stir into it two eggs beaten light and thinned with three table-spoonfuls of milk. Cook slowly...

Susie's Bread Pudding: 1 quart of milk. 4 eggs - the whites of 3 more for meringue. 2 cups very fine, dry bread-crumbs. 1 table-spoonful melted butter. 1 teacupful sugar. Juice and half the grated peel of 1 lemo...

Fruit Bread Pudding. (Very Fine.): 1 quart of milk. 1 cup of sugar. 3 large cups very fine bread crumbs. 1/2 cup suet - powdered. 1/2 pound raisins seeded and cut in two. 1 table-spoonful finely shred citron. 1/2 pound sult...

Bread And Raisin Pudding: 1 quart milk. Enough slices of baker's bread - stale - to fill your dish. Butter to spread the bread. 4 eggs. 1/2 cup of sugar. 3/4 pound of raisins, seeded and each cut into three piec...

Cherry Bread Pudding: Is very good made as above, substituting nice dried cherries - without stones - for the raisins. Both of these are more palatable than one would imagine from reading the receipts; are far more easi...

Willie's Favoeite. ( Very Good.): 1 loaf stale baker's bread. French bread, if you can get it. It must be white and light. 1/2 cup suet, powdered. 1/4 pound citron, chopped very fine. 1/2- pound sweet almonds blanched and sha...

Steamed Bread Pudding: 1 pint milk. 2 cups fine bread-crumbs. 1/2 pound suet powdered. 1/2 pound sultana raisins, picked, washed and dried. 3 eggs. 1 dessert-spoonful corn-starch. 1 tablespoouful sugar. A lit...

Custard Bread Pudding. (Boiled.): 2 cupfuls fine bread-crumbs - stale and dry. 1 quart of milk. 6 eggs - whites and yolks beaten separately. 1 table-spoonful rice flour. 1 teaspoonful salt, and 1/2 teaspoonful soda. ...

Macaroni And Almond Pudding: 1/2 pound best Italian macaroni, broken into inch lengths. 3 pints milk. 2 table-spoonfuls butter. 1 cup white sugar. 5 eggs. 1/2 pound sweet almonds, blanched and chopped. Rose-water a...

Plain Macaroni Pudding: 1/4 pound macaroni, broken into pieces an inch long. 1 pint water. 1 table-spoonful butter. 1 large cup of milk. 2 table-spoonfuls powdered sugar. Grated peel of half a lemon. A little ...

Essex Pudding: 2 cups fine bread-crumbs. £ cup powdered suet. 2 table-spoonfuls sago, soaked over night in a little water. 5 eggs, beaten bight. 1 cup of milk. 1 cup of sugar. 1 table-spoonful corn-st...

Boiled Apple Puddlng: 6 large juicy apples, pared, cored and chopped. 2 cups fine bread-crumbs. 1 cup powdered suet. Juice of 1 lemon, and half the peel. 1/2 teaspoonful of salt. 1 teaspoonful of soda dissol...

Baked Apple Pudding: 6 or 7 fine juicy apples, pared and sliced. Slices of stale baker's bread, buttered. 1/2 pound citron, shred thin.1/2 Grated peel of half a lemon, and a little cinnamon. 1 cup light, brown...

Apple Batter Pudding: 6 or 8 fine juicy apples, pared and cored. 1 quart of milk. 10 table-spoonfuls of flour. 6 eggs, beaten very light. 1 table-spoonful butter - melted. 1 saltspoonful of salt. 1/2 teas...

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

Peach Leche Crema: Some fine, ripe peaches pared, and cut in half, leaving out the stones. 3 eggs, and the whites of two more. 3 cups of milk. 1/2 cup powdered sugar. 2 table-spoonfuls corn-starch, or rice-f...

Ristori Puffs: 5 eggs. The weight of the eggs in flour. Half their weight in butter and in sugar. Juice of 1 lemon, and half the grated peel. 1/2 teaspoonful soda, dissolved in hot water. Hub the butt...

Jam Puffs: 3 eggs. Half a cup of sweet jam or jelly. The weight of the eggs in Hecker's prepared flour. Half their weight in sugar and butter. Beat the eggs stiff, whites and yolks separately. Cream the butter a...

Cottage Puffs: 1 cup milk, and same of cream. 4 eggs beaten stiff, and the yolks strained. 1 table-spoonful butter, chopped into the flour. A very little salt. Enough prepared flour for thick batter. ...

Lemon Puffs: 1 cup of prepared flour. Heeker's always, if procurable. 1/2 cup powdered sugar. 1 table-spoonful butter. 3 eggs, beaten stiff. Strain the yolks. A little salt, and grated peel of 1 lemon....

Vanilla Cream Puffs: 1 cup boiling water. 2 table-spoonfuls butter. 1 cup prepared flour. 2 eggs - beaten well. 1 cup powdered sugar and Whites of 2 eggs, 1 pint cream whipped with a little sugar. Va...

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

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

Corn-Meal Puffs: 1 quart boiling milk. 2 scant cups white corn flour. 1/2 cup wheat flour. 1 scant cup powdered sugar. A little salt. 4 eggs - beaten light. 1 table-spoonful butter. 1/2 teaspoonful of soda,...

White Puffs (Very Nice): 1 pint rich milk. Whites of 4 eggs whipped stiff. 1 heaping cup prepared flour. 1 scant cup powdered sugar. Grated peel of 1/2 lemon. A little salt. Whisk the eggs and sugar to a mer...

White Pudding: 3 cups of milk. Whites of 6 eggs - whipped stiff. 1 cup powdered sugar. 1 table-spoonful melted butter. 1 table-spoonful rose-water. 2 heaping cups prepared flour. Whip the sugar int...

Rusk Pudding: 8 light, stale rusk. A little more than 1 quart of milk. 5 eggs - whites and yolks beaten separately. 1/2 cup powdered sugar, 1/2 teaspoonful soda. Flavor to taste, with lemon, vanilla or ...

Fig Pudding: 1/2 pound best Naples figs, washed, dried and minced. 2 cups fine bread-crumbs. 3 eggs. 1/2 cup best suet, powdered. 2 scant cups of milk. 1/2 cup white sugar. A little salt. A pi...

Fig Custard Pudding: 1 pound best white figs. 1 quart of milk. Yolks of 5 eggs, and whites of two. 1/2 package of gelatine, soaked in a little cold water 1 cup made wine jelly - lukewarm. 4 table-spoonfuls sug...

Marrow Sponge Pudding: 2 cups fine sponge-cake crumbs - made from stale cake - the drier the better. 1/2 cup beef marrow, finely minced. Juice of 1 lemon and half the grated peel. 1/2 cup white sugar. 1/2 teaspo...

Plain Sponge-Cake Pudding: 1 stale sponge-cake. 2 table-spoonfuls sugar. 4 eggs - beaten light. 2 cups of milk. 1 table-spoonful rice-flour or corn-starch wet up with cold milk. Juice of 1 lemon and half the grated ...

Cocoanut Sponge Pudding: 2 cups stale sponge-cake crumbs. 2 cups rich milk. 1 cup grated cocoanut. Yolks of 2 eggs and whites of four. 1 cup of white sugar. 1 table-spoonful rose-water. 1 glass white wine. ...

Fruit Sponge-Cake Pudding (Boiled): 12 square sponge-cakes - stale. 1 pint milk, 3 eggs - beaten light, - for the custard. 1/2 cup sugar, 1/2 pound currants well washed and dried. 1/2 pound sweet almonds blanched and cu...

Fruit Sponge-Cake Pudding (Baked): 2 cups sponge-cake crumbs - very dry. 2 cups boiling milk. 1 table-spoonful of butter. 1/2 cup of sugar. 2 table-spoonfuls flour - prepared flour is best. 1/2 pound currants, washed and dried. W...

Orange Pudding: 2 oranges - juice of both and grated peel of one. Juice of 1 lemon. 1/2 pound lady's-fingers - stale and crumbed. 2 cups of milk. 4 eggs. 1/2 cupful sugar. 1 table-spoonful corn-starch, we...

Derby Pudding: 2 cups of milk. 4 table-spoonfuls of sugar. 1 heaping cup prepared flour. Yolks of 4 eggs and whites of two. 2 oranges. The pulp chopped very fine. Half the grated peel of 1 orange. 1 table-s...

Boiled Lemon Pudding: 2 cups of dry bread-crumbs. 1 cup powdered beef-suet. 4 table-spoonfuls flour - prepared. 1/2 cup sugar. 1 large lemon. All the juice and half the peel. 4 eggs - whipped light. 1 cup of...

Almond Sponge Pudding: 4 eggs - beaten very light. The weight of the eggs in sugar and the weight of 5 eggs in prepared flour. Half the weight of 4 in butter. 1/4 pound sweet almonds blanched and pounded. Extrac...

Boston Lemon Pudding: 2 cups fine, dry bread-crumbs. 3/4 cup of powdered sugar, and half as much butter. 2 lemons, all the juice, and half the grated peel. 2 table-spoonfuls prepared flour. 5 eggs, beaten light...

Boston Orange Pudding: Is made in the same way, substituting oranges for lemons in the pudding, but retaining the lemon in the sauce. Both of these are excellent desserts, and if the directions be strictly followed, are ...

Lemon Pudding: 6 butter-crackers soaked in water, and crushed to pulp. 3 lemons. Half the grated peel. 1 cup of molasses. A pinch of salt. 1 table-spoonful melted butter. Some good pie-crust for shells. Cho...

Queen's Pudding: 8 or 10 fine, juicy apples, pared and cored. 1/2 pound macaroons, pounded fine. 2 table-spoonfuls sugar. 1/2 teaspoonful cinnamon. 1/2 cup crab apple, or other sweet firm jelly, like quince. ...

Orange Custard Pudding: 1 quart milk. 5 eggs. The beaten yolks of all, the whites of two. Grated peel of 1 orange. 4 table-spoonfuls powdered sugar for custard, and 2 spoonfuls for meringue. Scald the milk, and pour...

Rock Custard Pudding: 1 quart milk. 6 eggs. 1 cup powdered sugar for custard and meringue. 1 table-spoonful rice-flour, wet up with cold water. A little salt. Vanilla flavoring. Boil the milk ; beat up the yolks o...

A Plain Boiled Pudding: A Plain Boiled Pudding. (No. 1.) 3 cupfuls of flour - full ones. 2 cupfuls of loppered milk or buttermilk. Sour cream is best of all if you can get it. 1 full teaspoonful of soda, dissolved...

Jelly Puddings: 2 cups very fine stale biscuit or bread-crumbs. 1 cup rich milk - half cream, if you can get it. 5 eggs, beaten very light. 1/2 teaspoonful soda, stirred in boiling water. 1 cup sweet jelly, jam...

Farmer's Plum Pudding: 3 cups of flour. 1 cup of milk. 1/2 cup powdered suet. 1 cup best molasses, slightly warmed. 1 teaspoonful soda, dissolved in hot water. 1 pound raisins, stoned and chopped. 1 teaspoonf...

Nursery Plum Pudding: 1 scant cup of raw rice. 1 table-spoonful rice-flour, wet up with milk. 3 pints rich milk. 2 table-spoonfuls butter. 4 table-spoonfuls sugar. 1/2 pound currants, washed and dried. 1/4 p...

Cocoanut Pudding: 1 heaping cup finest bread-crumbs. 1 table-spoonful corn starch wet with cold water. 1 cocoanut, pared and grated. 1/2 cup butter. 1 cup powdered sugar, 2 cups milk. 6 eggs. Nutmeg a...

Impromptu Christmas Pudding. (Very Fine.): 2 cups of best mince meat made for Christmas pies. Drain off all superfluous moisture. If the meat be rather too dry for pies, it will make the better pudding. 1 1/2 cups prepared flour. 6 eggs ...

Lemon Souffle Pudding: 1 heaping cup of prepared flour. 2 cups of rich milk. 1/2 cup of butter. Juice of 1 lemon and half the grated peel. 4 table-spoonfuls of sugar. 5 eggs - whites and yolks beaten separate...

Leche Crema Souffle: 1 quart of milk. 3 table-spoonfuls corn-starch, wet with cold milk. 1 cup powdered sugar. 1/2 cup strawberry jam, or sweet fruit jelly. 6 eggs - beaten very light. Flavoring to taste. B...

Cheery Souffle Pudding: 1 cup prepared flour. 2 cups of milk. 5 eggs. 3 table-spoonfuls powdered sugar. Bitter almond flavoring. 1/2 pound crystallized or glace cherries. A pinch of salt. Scald the milk, and s...

Sponge-Cake Souffle Pudding: 12 square (penny) sponge-cakes - stale. 5 eggs. 1 cup milk. 2 glasses sherry. 1/2 cup of powdered sugar. Put the cakes in the bottom of a buttered pudding-dish; pour the wine over them, an...

Apple Souffle Pudding: 6 or 7 fine juicy apples. 1 cup fine bread-crumbs. 4 eggs. 1 cup of sugar. 2 table-spoonfuls butter. Nutmeg and a little grated lemon-peel. Pare, core and slice the apples, and stew in a c...

Rice Souffle Pudding: 1/2 cup raw rice. 1 pint of milk. 6 eggs. 4 table-spoonfuls powdered sugar. 1 table-spoonful butter. Soak the rice in warm water enough to cover it well for two hours. Put it over the fire in th...

Arrowroot Souffle Pudding: 3 cups of milk. 5 eggs. 1 large table-spoonful butter. 3 table-spoonfuls sugar. 4 table-spoonfuls Bermuda arrowroot, wet up with cold milk. Vanilla or other flavoring. Heat the milk ...

A Very Delicate Souffle: 5 eggs - whites and yolks beaten separately. 2 table-spoonfuls of arrowroot wet up. in 4 table-spoonfuls cold water. 4 table-spoonfuls powdered sugar. Rose-water flavoring. Beat the sugar ...

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

Apple And Batter Pudding. (Very Good.): 1 pint of milk. 2 eggs, beaten light. 1 dessert-spoonful butter, rubbed in the flour. 1/4 teaspoonful of soda, dissolved in hot water. 1/2 teaspoonful of cream of tartar, sifted in the flo...

Pudding-Dishes: The baking-dish of ye olden time was never comely; often positively unsightly. Dainty housewives pinned napkins around them and wreathed them with flowers to make them less of an eyesore. In this da...

Bell Fritters: 2 cups of milk. 2 cups of prepared 3 table-spoonfuls sugar. 4 eggs, very well beaten. A little salt. 1/2 tea-spoonful of cinnamon. Beat the sugar into the yolks; add the milk, salt and ...

Rusk Fritters: 12 stale rusks. 5 eggs. 4 table-spoonfuls white sugar. 2 glasses best sherry. Pare all the crust from the rusk, and cut each into two pieces if small - into three if large. The slices shou...

Light Fritters: 3 cups stale bread-crumbs. 1 quart of milk. 4 eggs. Salt and nutmeg to taste. 3 table-spoonfuls prepared flour. Scald the milk and pour it over the crumbs. Stir to a smooth, soft batter...

Currant Fritters. ( Very Nice.): 2 cups dry, fine bread-crumbs. 2 table-spoonfuls prepared flour. 2 cups of milk. 1/2 pound currants, washed and well dried. 5 eggs whipped very light, and the yolks strained. 1/2 cup powde...

Lemon Fritters: 2 heaping cups of prepared flour. 5 eggs - beaten stiff. Strain the yolks. 1/2 cup cream. Grated peel of half a lemon. 1/2 cup powdered sugar. 1 teaspoonful mingled nutmeg and cinnamon. ...

Apple Fritters: 8 or 10 fine pippins or greenings. Juice of 1 lemon. 3 cups prepared flour. 6 eggs. 3 cups milk. Some powdered sugar. Cinnamon and nutmeg. A little salt. Pare and core the apples ...

Rice Fritters: 2 cups of milk. Nearly a cup raw rice. 3 table-spoonfuls sugar. 1/4 pound raisins. 3 eggs. 1 table-spoonful butter. 1 table-spoonful flour. Nutmeg and salt. Soak the rice three hours...

Corn-Meal Fritters: 3 cups milk. 2 cups best Indian meal. 1/2 cup flour. 4 eggs. 1/2 teaspoonful soda, dissolved in hot water. 1 teaspoonful cream of tartar, sifted in flour. 1 table-spoonful sugar. 1 t...

Peach Fritters. (With Yeast.): 1 quart of flour. 1 cup of milk. 1/2 cup of yeast. 2 table-spoonfuls sugar. 4 eggs. 2 table-spoonfuls of butter. A little salt. Some fine, ripe freestone peaches, pared and stoned. S...

Potato Fritters: 6 table-spoonfuls mashed potato - very fine. 1/2 cup good cream. 5 eggs - the yolks light and strained - the whites whisked very stiff. 2 table-spoonfuls powdered sugar. 2 table-spoonfuls ...

Cream Fritters. (Very Nice.): 1 cup cream. 5 eggs - the whites only. 2 full cups prepared flour. 1 salt-spoonful nutmeg. A pinch of salt. Stir the whites into the cream in turn with the flour, put in nutmeg and salt, b...

Roll Fritters, Or Imitation Doughnuts: 8 small round rolls, stale and light. 1 cup rich milk. 2 table-spoonfuls sugar. 1 teaspoonful mixed nutmeg and cinnamon. Beaten yolks of 3 eggs. 1 cupful powdered crackers. Pare ever...

Sponge-Cake Fritters: 6 or 8 square (penny) sponge-cakes. 1 cup cream, boiling hot, with a pinch of soda stirred in. 4 eggs, whipped light. 1 table-spoonful corn-starch, wet up in cold milk. 1/4 pound currants,...

Cued Fritters: 1 quart sweet milk. 2 glasses white wine. 1 teaspoonful liquid rennet. 5 eggs, whipped light. 4 table-spoonfuls prepared flour. 2 table-spoonfuls powdered sugar. Nutmeg to taste. Scald ...

Concerning Allowances: (Confidential - with John.) I do not like that word uallowance. It savors too much of a stipend granted by a lordling to a serf; a government pension to a beneficiary; the dole of the rich to the ...

Concerning Allowances. Part 2: He could get no one to take the place. This is simple fact, and it is pregnant with meaning. Nevertheless, what if we put down the wages of your nursery-governess at the same sum you are willin...

Concerning Allowances. Part 3: Advise her, for her own satisfaction, and because it is business like, to keep an account of her receipts and expenditures, but apprise her distinctly that you do not expect her to exhibit this to y...

Ripe Fruit: The sight of the fruit-dish or basket upon the breakfast table has become so common of late years that its absence, rather than its presence, in the season of ripe fruits would be remarked, and felt e...

Frosted Peaches: 12 large rich peaches - freestones. Whites of three eggs, whisked to a standing froth. 2 table-spoonfuls water. 1 cup powdered sugar. Put water and beaten whites together; dip in each peac...

Frosted And Glace Oranges: 6 sweet, large oranges. Whites of two eggs, whisked stiff, 1 table-spoonful water, 1 cup powdered sugar. Cochineal. for frosting. 1 cup sugar, 1 ounce gum arabic, 2 table-spoonful...

Tropical Snow: 10 sweet oranges. 1 grated cocoanut. 2 glasses pale sherry. 1 cup powdered sugar. 6 red bananas. Peel the oranges; divide into lobes and cut these across three times, making small pieces, ...

Cocoanut Frost On Custard: 2 cups rich milk. 1/2 pound sweet almonds, blanched and pounded. 4 eggs, beaten light. 1/2 cup powdered sugar. Rose-water. 1 cocoanut, pared, thrown into cold water and grated. Scald...

Stewed Apples: Core the fruit without paring it, and put it into a glass or stoneware jar, with a cover. Set in a pot of cold water and bring to a slow boil. Leave it at the back of the range for seven or eight hour...

Baked Pears: Cut ripe pears in half, without peeling or removing the stems. Pack in layers in a stoneware or glass jar. Strew a little sugar over each layer. Put a small cupful of water in the bottom of the jar to...

Apples And Jelly: Fill a baking-dish with pippins, or other tender juicy apples, pared and cored, but not sliced. Make a syrup of one cup of water, and half as much sugar; stir until the sugar is dissolved, and pour ov...

Boiled Chestnuts: Put into warm (not hot) water, slightly salted, bring to a boil, and cook fast fifteen minutes. Turn off the water through a cullender; stir a good piece of butter into the hot chestnuts, tossing them...

Walnuts And Hickory Nuts: Crack and pick from the shells; sprinkle salt lightly over them, and serve mixed in the same dish. Black walnuts are much more wholesome when eaten with salt. Indeed, they are not wholesome at all ...

Melons: Wipe watermelons clean when they are taken from the ice. They should lie on, or in ice, for at least four hours before they are eaten. Carve at table by slicing off each end, then cutting the middle i...

Cakes Of All Kinds. Nellie's Cup Cake: 5 cups of flour. 5 eggs, whites and yolks separated - the latter strained. 1 cup of butter, well creamed together. 3 cups or sugar, 1 cup of sweet milk. 1 teaspoonful soda, dissolved ...

Carolina Cake (Without Eggs.): 1 coffee-cup or sugar - powdered. 2 large table-spoonfuls butter, rubbed into the sugar. 1 1/2 cups of flour. 1/2 cup sweet cream. 1/2 teaspoonful of soda. Bake quickly in small tins, and eat...

White Cake: 1 cup of butter, 2 cups of sugar, rubbed to a light cream. 1 cup of sweet milk. 6 eggs, the whites only - beaten stiff. 1/2 teaspoonful of soda, dissolved in boiling water. 1 teaspoonfu...

Chocolate Cake: 2 cups of sugar. 4 table-spoonfuls butter, rubbed in with the sugar. 4 eggs, whites and yolks beaten separately. 1 cup sweet milk. 3 heaping cups of flour. 1 teaspoonful of cream tartar, sift...

Apple Cake: 2 cups powdered sugar. 3 cups of flour. 1/2 cup corn-starch, wet up with a little milk. 1/2 cup of butter, rubbed to light cream with sugar. 1/2 cup sweet milk. 1 teaspoonful cream of t...

Orange Cake: 3 table-spoonfuls butter. 2 cups of sugar. Yolks of 5 eggs, whites of three, beaten separately - the yolks strained through a sieve after they are whipped. 1 cup of cold water. 3 full cups...

Charlotte Polonaise Cake. (Very Fine.): 2 cups powdered sugar. 1/2 cup of butter. 4 eggs, whites and yolks beaten separately. 1 small cup of cream, or rich milk. 3 cups of prepared flour. Bake as for jelly cake. Filling 6 egg...

A Charlotte Cachee Cake: 1 thick loaf of sponge, or other plain cake. 2 kinds of jelly - tart and sweet. Whisked whites of 5 eggs. 1 heaping cup powdered sugar - or enough to make stiff icing. Juice of 1 lemon whippe...

Fanny's Cake: 1 pound powdered sugar. 1 pound flour - Hecker's prepared. 1/4 pound butter rubbed to a cream with the sugar. 8 eggs, whites and yolks beaten separately. 1 coffee-cupful sweet almonds -...

Mother's Cup Cake: 1 cup of butter, 2 cups of sugar, creamed together. 3 cups or flour. 4 eggs beaten light - the yolks strained. 1 cup sweet milk - a small one. 1 teaspoonful of soda, dissolved in hot water...

Raisin Cake: 1 pound powdered sugar. 1 pound flour. 1/2 pound butter rubbed to light cream with sugar. 1 cup sweet milk. 5 eggs, whites and yolks whipped separately, and the latter strained. 1 pound ra...

Neapolitan Cake: (Yellow, pink, white and brown.) Yellow 2 cups powdered sugar. 1 cup butter stirred to light cream with sugar. 5 eggs - beaten well, yolks and whites separately. 1/2| cupful sweet milk. 3 ...

Orleans Cake: 1 liberal pound best flour, dried and sifted. 1 pound powdered sugar. 3/4 pound butter, rubbed to a cream with the sugar. 6 eggs beaten light, and the yolks strained. 1 cup cream. 1 gla...

Morris Cake: 2 cups powdered sugar. 1 cup butter, creamed with the sugar. 4 cups flour. 5 eggs beaten light, the yolks strained. 1 rather large cup sour cream, or loppered milk. 1/2 grated nutmeg. ...

Mont Blanc Cake: 2 even cups of powdered sugar, 3/4 cup butter, creamed with sugar. Whites of 5 eggs, very stiff. 1 cup of milk. 3 cups of flour, or enough for good batter. 1 teaspoonful soda, dissolved in hot w...

Cream Rose Cake. (Very Pretty.): Whites of 10 eggs, beaten to standing froth. 1 cup butter, creamed with sugar. 3 cups powdered sugar. 1 small cup of sweet cream. Nearly 5 cups prepared flour. Vanilla flavoring, and liquid cochine...

Sultana Cake: 4 cups flour. 1 cup of butter. 3 cups powdered sugar. 8 eggs, beaten light. Strain the yolks. 1 cup cream, or rich milk. 1 pound sultana (seedless) raisins, dredged thickly. 1 teaspo...

My Lady's Cake: 2 cups powdered sugar. 1/2 cup butter, creamed with the sugar. Whites of 5 eggs, whisked stiff. 1 cup of milk. 3 full cups of prepared flour. Flavor with vanilla. Bake in jelly-cake tins. ...

Cocoanut And Almond Cake: 2 1/2 cups powdered sugar 1 cup of butter. 4 full cups prepared flour. Whites of 7 eggs, whisked stiff. 1 small cup of milk, with a mere pinch of soda. 1 grated cocoanut. 1/2 teaspoo...

Cocoanut Sponge Cake: 5 eggs, whites and yolks separated. 1 cup powdered sugar. 1 full cup prepared flour. Juice and half the grated peel of 1 lemon. A little salt. 1/2 grated nutmeg. 1 cocoanut, pared an...

Richer Cocoanut Cake: 1 pound powdered sugar. 1 pound flour, dried and sifted. 1/2 pound butter, rubbed to cream with sugar. 1 cup of fresh milk. 1 lemon, the juice and half the grated peel. 5 eggs, yolks an...

Coffee Cake: 5 cups flour, dried and sifted. 1 cup of butter. 2 cups of sugar. 1 cup of molasses. 1 cup made black coffee - the very best quality. 1/2 pound raisins, seeded and minced. 1/2 pound ...

Molasses Fruit Cake: 1 1/2 pound flour. 1 pound powdered sugar. 1 cup of molasses. 1 cup sour cream. 5 eggs, beaten very light. 1 pound of raisins, seeded and cut into thirds. 1 teaspoonful cinnamon and ...

Unity Cake: 1 cup of powdered sugar. 1 cup of cream (with a pinch of soda stirred in). 1 pint of prepared flour. 1 table-spoonful butter. 1 salt-spoonful nutmeg. 1 teaspoonful vanilla. Rub the b...

Brown Cake: 4 cups flour. 1 cup butter. 1 cup molasses. 1 cup best brown sugar. 6 eggs, beaten very light. 1 table-spoonful ginger. 1 table-spoonful mixed cloves and cinnamon. 1 pound sultana ra...

Myrtle's Cake: 5 eggs, beaten light, and the yolks strained. 3 cups of powdered sugar. 1 cup of butter creamed with the sugar. 1 cup sweet milk. 4 cups of prepared flour. Juice of 1 lemon and half the gr...

Risen Seed Cake: 1 pound of flour. 1/2 pound of batter. 3/4 pound powdered sugar. 1/2 cup good yeast. 4 table-spoonfuls cream. Nutmeg. A pinch of soda, dissolved in hot water. 2 table-spoonfuls carraway...

Citron Cake: 6 eggs, beaten light and the yolks strained. 2 cups of sugar, 3/4 cup of butter. 2 1/2 cups prepared flour, or enough to make poundcake batter. With some brands you may need 3 cups. 1/2 pound citro...

Rich Almond Cake: 4 cups prepared flour. 2 cups powdered sugar. 1 cup of butter. 10 eggs, whipped light, the yolks strained. 1/2 pound sweet almonds, blanched and pounded. 1 table-spoonful orange-flower ...

A Charlotte A La Parisienne: 1 large stale sponge-cake. 1 cup rich sweet custard. 1 cup sweet cream, whipped. 2 table-spoonfuls rose-water. 1/2 grated cocoanut. 1/2 pound sweet almonds, blanched and pounded. Whites of 4 ...

Pompton Cake: 2 cups powdered sugar. 3 cups prepared flour. 1 cup rich, sweet cream. A little salt. 3 eggs whipped very light. Vanilla and nutmeg flavoring. Beat the eggs very light - the whites until t...

May's Cake: 3 cups flour, full ones. 3 eggs. 1/2 cup of milk. 2 cups of sugar. 1/2 cup of butter. 1/2 cup of cream. 1/2 teaspoonful soda dissolved in hot water. 1 teaspoonful cream of tartar, sifted i...

Feed's Favorite: 3 eggs - whites and yolks beaten separately. 1 cup of sugar. 2 cups of flour. 1/2 cup rich milk - cream is better. 1/2 teaspoonful soda, dissolved in hot water. 1 teaspoonful cream of t...

"One, Two, Three" Cup Cake: 1 cup powdered sugar. 2 cups prepared flour. 3 eggs well beaten. 1 table-spoonful butter. 1/2 cup milk. A little vanilla. Bake in jelly-cake tins, and spread with meringue or jelly. ...

Snow-Drift Cake: 2 cups powdered sugar. 1 heaping cup prepared flour. 10 eggs - the whites only, whipped stiff. Juice of 1 lemon and half the grated peel. A little salt. Whip the eggs stiff, beat in the...

Newark Cake: 1 cup of butter. 2 cups of sugar. 4 even cups prepared flour. 1 cup of good milk. 6 eggs, beaten very light. Nutmeg and bitter almond flavoring. If you have not the prepared flour, put in ...

Wine Cake: 3 1/2 cupfuls prepared flour. 1/2 cup of butter. 4 eggs - beaten light. 1/2 cupful cream (with a pinch of soda in it). 1/2 glass sherry wine. Nutmeg. 2 full cups of powdered sugar. ...

Fruit And Nut Cake: 4 cups of flour. 2 cups of sugar. 1 cup of butter. 6 eggs - whites and yolks separated. 1 cup cold water. 1 coffee cupful of hickory-nut kernels, free from shells and very sweet and dry. 1/2 ...

Unity Gingerbread: 1 cup of butter. 1 cup sugar. 1 cup molasses - the very best. 1 cup loppered milk or buttermilk. 1 quart flour. 1 table-spoonful ginger. 1 teaspoonful mixed cloves and mace. 1 ...

Richmond Gingerbread: 1 cup of sugar. 1 cup of molasses. 1 cup of butter. 1 cup of sweet milk. 4 cups of flour. 4 eggs. 1 table-spoonful mixed ginger and mace. 1 teaspoonful soda - a small one - dissol...

Sugar Gingerbread: 1 cup butter. 2 cups of sugar. 4 eggs, beaten very light. 1 cup of sour cream. 4 1/2| cups of flour. Juice of 1 lemon, and half the grated peel. 1 teaspoonful of cinnamon. 1/2 grated nutmeg. ...

Half-Cup Gingerbread: 1/2 cup of sugar. 1/2 cup of butter. 1/2 cup of best molasses. 1/2 cup of sour milk. 1/2 pound of eggs. 1/2 pound of flour, or enough for good batter. 1/2 coffee-cup of raisins, seed...

Currant Cake: 1 cup of butter. 2 cups of powdered sugar, creamed with butter. 1/2 cup of sweet milk. 4 eggs. 3 cups of prepared flour. 1/2 grated nutmeg. 1/2 pound currants, washed, dried and dredged...

Cocoanut Cakes. (Small.): grated cocoanut. 1 cup powdered sugar. 3 eggs - the whites only, whipped stiff. 1 table-spoonful corn-starch, wet in the milk of the cocoanut. Rose-water flavoring. Whip the sugar into the...

Variegated Cakes: 1 cup of powdered sugar. 1/2 cup of butter, creamed with the sugar 1/2 cup of milk. 4 eggs - the whites only, whipped light. 2 1/2 cups of prepared flour. Bitter-almond flavoring. Sp...

Snow-Drops: 1 cup of butter. 2 cups of sugar. Whites of 5 eggs. 1 small cup of milk. 3 full cups of prepared flour. Flavor with vanilla and nutmeg. Bake in small, round tins. Those in the shape of flu...

Rich Drop Cakes: 1 pound of flour. 1 pound of powdered sugar. 3/4 pound of butter. 1/2 pound of currants, washed and dried. 4 eggs, beaten very light. Juice of 1 lemon, and half the grated peel. 1/2 tea...

Kellogg Cookies: 1 cup of butter. 2 cups powdered sugar, creamed with the butter. 3 table-spoonfuls sour cream. 4 eggs, beaten very light. 5 cups of flour. 1 teaspoonful - an even one - of soda. 1 teasp...

Bertie's Cookies: 1 large cup of sugar. 1/2 cup of butter. 1 cup sweet milk. 3 eggs, beaten light. 4 cups prepared flour, or enough to enable you to roll out the dough. Nutmeg and cinnamon. Cream butter, sp...

Seed Cookies: 1 cup of butter. 2 1/2 cups powdered sugar. 4 eggs. 4 cups of flour, or enough for soft dough. 2 ounces carraway-seeds, scattered through the flour while dry. Rub butter and sugar to a ...

Montrose Cookies: 1 pound of flour. 1/2 pound of butter. 1/2 pound of powdered sugar. 1 teaspoonful mixed spices - cinnamon, nutmeg, and mace, and a few raisins. 3 eggs, well beaten. Juice of 1 lemon, and half...

Aunt Molly's Cookies: 1 cup of butter. 2 cups powdered sugar. 4 eggs. 4 cups of prepared flour, or enough for soft dough. 2 table-spoonfuls of cream. Nutmeg and mace. Roll into a thin sheet, and cut into sma...

Lemon Macaroons: 1 pound of powdered sugar. 4 eggs, whipped very light and long. Juice of 3 lemons, and peel of one. 1 heaping cup of prepared flour. 1/2 teaspoonful nutmeg. Butter your hands lightly; t...

Lemon Cookies: 1 pound of flour, or enough for stiff dough. 1/4 pound of butter. 1 pound of powdered sugar. Juice of 2 lemons, grated peel of one. 3 eggs, whipped very light. Stir butter, sugar, lemon...

Carraway Cookies: 1/2 pound of butter, 1/2 pound of sugar, rubbed to a cream. 3 eggs, beaten long and light. 1 on nce carraway seeds, sifted through the flour. Flour to roll out pretty stiff. Roll into a thin...

Small Almond Cakes: 1 pound of powdered sugar 6 eggs, beaten very light. 1/2 pound of almonds, blanched and pounded. 1/2 pound of prepared flour. Rose-water, mixed with the almond-paste. Whip up the whites...

Cream Cakes + (Pretty And Good.): Some good puff-paste. Whites of 2 eggs, 1/2 cup sweet jelly. 1 cup of cream, whipped to a froth. 3 table-spoonfuls powdered sugar. Vanilla, or other flavoring. Roll out the paste as for pies; cu...

Custard Cakes: Some good puff-paste. Some balls of white, clean tissue-paper. 3 or 4 table-spoonfuls powdered sugar. 2 eggs. 2 cups - more or less, of rich custard. Roll out the paste very thin; sprea...

Queen Cakes: 1 cup of butter. 2 cups of sugar. 3 1/2 cups of flour. 1/2 cup of cream. 4 eggs. 1/2 pound of currants. 1/4 pound sweet almonds, blanched aud pounded. 1/2 teaspoonful soda, dissolved in ho...

Small Citron Cakes: 6 eggs. 1/2 pound of butter. 1/2 pound sugar, creamed with the butter. 3/4 pound of prepared flour. 1 glass best brandy. 1/4 pound citron, shred fine. Nutmeg to taste. Beat the c...

Seed Wafers: 1/2 pound of sugar. 1/4 pound of butter, creamed with the sugar. 4 eggs, beaten very light. Enough flour for soft dough. 1 ounce carraway-seeds, mixed with the dry flour. Mix well; roll...

Ginger Cookies: 1 cup of butter. 2 cups of sugar, creamed with the butter. 1/4 cup of milk, with a pinch of soda in it. 2 eggs. 1 table-spoonful ginger. 1/2 grated nutmeg. 1/2 teaspoonful of cinnamon. Flour for...

Ginger Snaps. (Large Quantity.): 1 pound of butter. 2 pounds of Hour. 1 1/2 pounds of sugar. 6 eggs, beaten very light. 1 great spoonful of ginger. 1 teaspoonful mixed cloves and cinnamon. Roll as thin as wafer-dough. ...

Fried Jumbles: 2 eggs. 1 cup of sugar, 4 table-spoonfuls of butter, rubbed to a cream. 1 cup of milk. 1 teaspoonful of soda. 2 teaspoonfuls of cream of tartar. 4 cups of flour, or enough for soft ...

Genuine Scotch Short Bread. (Very Fine): 2 pounds flour. 1 pound best butter. Scant 1/2 pound of sugar. Wash all particles of salt from the butter. Rub this and the sugar together to a cream, as for loaf cake. The flour should be dry a...

Tea: The evening meal, call it by whatever name we may, is apt to be the most social one of the three which are the rule in this land. The pressure of the business allotted to the hours of daylight is over...

Beverages. Tea A La Russe: Slice fresh, juicy lemons ; pare them carefully, lay a piece in the bottom of each cup; sprinkle with white sugar and pour the tea, very hot and strong, over them. Or, Send around the sliced lem...

Tea Milk-Punch: 1 egg beaten very light. 1 small glass new milk. 1 cup very hot tea. Sugar to taste. 16 Beat a teaspoonful or so of sugar with the egg ; stir in the milk and then the hot tea, beating all ...

Coffee With Whipped Cream: For six cups of coffee, of fair size, you will need about one cup of sweet cream, whipped light with a little sugar. Put into each cup the desired amount of sugar, and about a table-spoonful of boilin...

Frothed Cafe Au Lait: 1 quart strong, clear coffee, strained through muslin. 1 scant quart boiling milk. Whites of 3 eggs, beaten stiff. 1 table spoonful powdered sugar, whipped with the eggs. Your coffee urn m...

Frothed Chocolate. ( Very Good.): 1 cup of boiling water. 3 pints of fresh milk. 3 table-spoonfuls Baker's chocolate, grated. 5 eggs, the whites only, beaten light. 2 table-spoonfuls of sugar, powdered for froth. Sweeten the cho...

Milled Chocolate: 3 heaping table-spoonfuls of grated chocolate. 1 quart of milk. Wet the chocolate with boiling water. Scald the milk and stir in the chocolate-paste. Simmer ten minutes; then, if you have no reg...

Soyer's Cafe Au Lait: 1 cup best coffee, freshly roasted, but unground. 2 cups of boiling water. 1 quart boiling milk. Put the coffee into a clean, dry kettle or tin pail; fit on a close top and set in a saucepan of ...

White Lemonade: 3 lemons. 3 cups-loaf sugar. 2 glasses white wine. 2 quarts fresh milk, boiling hot. Wash the lemons, grate all the peel from one into a bowl; add the sugar, and squeeze the juice of the t...

Claret Cup: 1 (quart) bottle of claret. 1 (pint) bottle of champagne. 1/2 pint best sherry. 2 lemons, sliced. 1/4 pound loaf sugar dissolved in 1 cup cold water. Let the sugar, water and sliced lemon ...

Very Fine Porteree: 1 pint bottle best porter. 2 glasses pale sherry. 1 lemon peeled and sliced. 1/2 pint ice-water. 6 or 8 lumps of loaf sugar. 1/2 grated nutmeg. Pounded ice. This mixture has been use...

Ginger Cordial: 2 table-spoonfuls ground ginger, fresh and strong. 1 lb. loaf sugar. 1/2 pint best whiskey. 1 quart red currants. Juice of 1 lemon. Crush the currants in a stone vessel with a wooden beetl...

Milk-Punch. (Hot.): 1 quart milk, warm from the cow. 2 glasses best sherry wine. 4 table-spoonfuls powdered sugar. 4 eggs, the yolks only, beaten light. Cinnamon and nutmeg to taste. Bring the milk to the ...

Mulled Ale: 3 eggs, the yolks only. A pint of good ale. 2 table-spoonfuls loaf sugar. A pinch of ginger, and same of nutmeg. Heat the ale scalding hot, but do not let it quite boil. Take from the fire an...

Mulled Wine: 2 eggs, beaten very light with the sugar. 1 table-spoonful white sugar. 2 full glasses white wine. 1/2 cup boiling water. A little nutmeg. Heat the water, add the wine; cover closely and b...

A Summer Drink. ( Very Good.): 2 lbs. Catawba grapes. 3 table-spoonfuls loaf sugar. 1 cup of cold water. Squeeze the grapes hard in a coarse cloth, when you have picked them from the stems. Wring out every drop of juice; add ...

Rum Milk-Punch: 1 cup milk, warm from the cow. 1 table-spoonful of best rum. 1 egg, whipped light with a little sugar. A little nutmeg. Pour the rum upon the egg-and-sugar; stir for a moment and add the m...

Clear Punch: 1/2 cup ice-water. 1 glass white wine (or very good whiskey). . White of 1 egg whipped stiff with the sugar. 1 table spoonful of loaf sugar. A sprig of mint. Pounded ice. Mix well to...

Currant And Raspberry Shrub: 4 quarts ripe currants. 3 quarts red raspberries. 4 lbs. loaf sugar. 1 quart best brandy. Pound the fruit in a stone jar, or wide-mouthed crock, with a wooden beetle. Squeeze out every dro...

Strawberry Shrub: 4 quarts of ripe strawberries. The juice of 4 lemons. 4 lbs. of loaf sugar. 1 pint best brandy, or colorless whiskey. Mash the berries and squeeze them through a bag. Add the strained lemo...

Lemon Shrub: Juice of 6 lemons, and grated peel of two. Grated peel of 1 orange. 3 lbs. loaf sugar. 3 pints of cold water. 3 pints of brandy or white whiskey. Steep the grated peel in the brandy for...

Curacoa: Grated peel and the juice of 4 fine oranges. 1 lb. of rock-candy. 1 cup of cold water. 1 teaspoonful cinnamon. 1/2 teaspoonful nutmeg. A pinch of cloves. 1 pint very fine brandy. ...

Noyau: 1/2 pound sweet almonds. Juice of 3 lemons, and grated peel of one. 2 pounds loaf sugar. 3 teaspoonfuls extract of bitter-almonds. 2 table-spoonfuls clear honey. 1 pint best brandy. 1 t...

Rose Syrup: 1 1/2 pound of fresh rose-leaves. 2 pounds loaf sugar. Whites of 2 eggs, whipped light. 1 pint best brandy. 1 quart cold water. Boil the sugar and water to a clear syrup, beat in the wh...

Orange Cream: 12 large, very sweet oranges. 2 pounds loaf sugar. 1 quart milk, warm from the cow. 1 quart best French brandy. Grate the peel from three of the oranges, and reserve for use in preparing t...

Vanilla Liqueur: 4 fresh vanilla beans. 4 pounds loaf sugar. 1 quart cold water. 1 pint best brandy, or white whiskey. Split the beans and cut into inch lengths. Put them to soak in the brandy for three da...

Flavoring Extracts: Lemon Extract The peel of 6 lemons. 1 quart white whiskey or brandy. Cut the rind into thin shreds ; half fill three or four wide-mouthed bottles with it, and pour the spirits upon it. Cork t...

Bitter Almond: 1/2 pound of bitter almonds. 1 pint white whiskey. Blanch the almonds, and shred (not pound them), using for this purpose a sharp knife that will not bruise the kernels. Put them into a wide-mou...

Preserved Fruits, Candies, Etc. Apple Marmalade: 2 or 3 dozen tart, juicy apples, pared, cored and sliced. A little cold water. 3/4 pound of sugar to every pint of juice. Juice of 2 lemons. Stew the apples until tender, in just enough co...

Pear And Quince Marmalade: 2 dozen juicy pears. 10 fine, ripe quinces. Juice of 3 lemons. 3/4 pound of sugar to every pound of fruit after it is ready for cooking. A little cold water. Pare and core the fruit, an...

Orange Marmalade: 18 sweet, ripe oranges. 6 pounds best white sugar. Grate the peel from four oranges, and reserve it for the marmalade. The rinds of the rest will not b needed. Pare the fruit carefully, removin...

Dundee Orange Marmalade: 12 fine, ripe oranges. 4 pounds white sugar - the best. 3 lemons - all the juice, and the rind of one lemon. Cut the peel of four oranges into small dice, and the rind of one lemon. Stew them...

Candied Cherries: 2 quarts large, ripe, red cherries, stoned carefully. 2 lbs. loaf sugar. 1 cup water. Make a syrup of the sugar and water and boil until it is thick enough to pull, as for candy. Remove to the...

Glace Cherries: Make as above, but do not let the syrup granulate. It should not be stirred at all, but when it ropes, pour it over the cherries, which should be spread out upon a large, flat dish. When the syrup ...

Candied Lemon-Peel: 12 fresh, thick-skinned lemons. 4 lbs. loaf sugar. A little powdered alum. 3 cups clear water. Cut the peel from the lemons in long, thin strips, and lay in strong salt and water all night. W...

Maple Syrup: 6 lbs. maple sugar - pure. 6 large coffee-cups of water. Break the sugar to pieces with a stone or hammer; cover with the water - cold - and let it stand until it is nearly, or quite melted. Put...

Cranberries: Instead of expending my own time in covering a couple of sheets of paper with receipts touching this invaluable berry, I would direct the reader's attention to the very admirable and comprehensive cir...

Peanut Candy. (Very Nice.): 1 scant pint of molasses. 4 quarts of peanuts, measured before they are shelled. 2 table-spoonfuls of vanilla. 1 teaspoonful of soda. Boil the molasses until it hardens in cold water, when dr...

Dotty Dimple's Vinegar Candy: 3 cups white sugar. 1 1/2 cups clear vinegar. Stir the sugar into the vinegar until thoroughly dissolved; heat to a gentle boil and stew, uncovered, until it ropes from the tip of the spoon. Tur...

Lemon-Cream Candy: 6 pounds best white sugar. Strained juice of 2 lemons. Grated peel of 1 lemon. 1 teaspoonful of soda. 3 cups clear water. Steep the grated peel of the lemon in the juice for an hour; st...

Chocolate Caramels: 1 cup rich, sweet cream. 1 cup brown sugar. 1 cup white sugar. 7 table-spoonfuls vanilla chocolate. 1 table-spoonful corn-starch, stirred into the cream. 1 table-spoonful of butter. ...

Marbled Cream Candy. (Good.): 4 cups white sugar. 1 cup rich sweet cream. 1 cup water. 1 table-spoonful of butter. 1 table-spoonful vinegar. Bit of soda the size of a pea, stirred in cream. Vanilla extract. 3 ...

Chocolate Cream Drops: 1 cake vanilla chocolate. 3 cups of powdered sugar. 1 cup soft water. 2 table-spoonfuls corn-starch or arrow-root. 1 table-spoonful butter. 2 teaspoonfuls vanilla. Wash from the butter ...

Sugar Candy: 6 cups of white sugar. 1/2 cup of butter. 2 table-spoonfuls of vinegar. 1/2 teaspoonful of soda. 1 cup cold water. Vanilla flavoring. Pour water and vinegar upon the sugar, and let them...

The Scrap-Bag. For Sudden Hoarseness: Roast a lemon in the oven, turning now and then, that all sides may be equally cooked. It should not crack, or burst, but be soft all through. Just before going to bed take the lemon (which should be ...

The Scrap-Bag. For Sore Throat: 1 drachm chlorate of potassa dissolved in 1 cupful of hot water. Let it cool; take a table-spoonful three times a day, and gargle with the same, every hour. Before retiring at night, rub the out...

For A Cough: Eat slowly, three or four times a day, six lumps of sugar, saturated with the very best whiskey you can get. Having tested this old woman's prescription for myself, and found in it the messenger ...

For Cholera Symptoms,: Summer complaint, or any of the numerous forms of diseased bowels - pin a bandage of red flannel as tightly about the abdomen as is consistent with com fort, having first heated it well at the fire or...

Mustard Plasters: It should be more generally known that a few drops of sweet oil, or lard, rubbed lightly over the surface of a mustard plaster, will prevent it from blistering the skin. The patient may fearlessly wea...

For Nausea: But the specific for nausea, from whatever cause, is Hosford's Acid Phosphate, a by no means unpleasant medicine. Put twenty drops into a goblet of ice-water; add a little sugar, and let the patient s...

For Chapped Hands And Lips: First, wash the hands with Indian, or oatmeal and water, and wipe them perfectly dry. Then - do this just before retiring for the night - rub the chapped members well with melted - not hot - mutton-ta...

For Sore Eyes: Beat up half a teaspoonful of powdered alum to a curd with the white of an egg; spread upon soft linen, and lay on the inflamed lid. It is a soothing, and often potent remedy. Strong tea, black, gr...

Dresses: Equal quantities of strong black tea and alcohol. Fine scented soap. Dip a sponge in boiling water, squeeze as dry as you can, and rub while hot, upon the sweet soap. Wet with the mixture of tea...

Cleansing Cream: 1 ounce pure glycerine. 1 ounce ether. 1 ounce spirits of wine. 1/4 pound best Castile soap. 1/4 pound ammonia. The soap must be scraped fine, the rest of the mate-lials worked into it. ...

To Clean Marble: The pumice soap made by the Indexical Soap Manufacturing Co., Boston, Mass., is the best preparation I have ever used for removing dirt and stains from marble. I have even extracted ink-spots with it....

Pumpkin Flour: I remind myself, comically, while jotting down these items of domestic practicalities, of the lucky chicken of the brood, who, not content with having secured her tit-bit of crumb, seed, or worm, nois...

Another Treasure: Those who are fond of Julienne soups, and would oftener please themselves and their families by making or ordering them, were not the work of preparing the vegetables properly, tedious, and so often a...

Seymour Pudding: 1/2 cup of molasses. 1/2 cup of milk. 1/2 cup of raisins, seeded, and cut in half. 1/2 cup of currants. 1/2 cup of suet, powdered. 1/2 teaspoonful of soda. 1 egg 1 1/2 cups of Gra...

Strawberry Shortcake: 1 cup of powdered sugar. 1 table-spoonful of butter, rubbed into the sugar. 3 eggs. 1 cup prepared flour - a heaping cup. 2 table-spoonfuls of cream. Bake in three jelly-cake tins. When...

The Scrap-Bag. Welsh Rarebit: 1/2 pound of English cheese. 3 eggs, well beaten. 1 scant cup of fine bread-crumbs. 3 table-spoonfuls of butter, melted. 2 teaspoonfuls of made mustard. 1 saltspoonful of salt. Mix all wel...

Parting Words: Only a few, lest the patience I have already had occasion - and more than once - to praise, should fail at the last pages. And if, in my desire to be brief, 1 seem abrupt, you will understand that it ...

Parting Words Part I: I am going to think this matter out to a practical issue, if it takes me all night! said Mrs. Hiller, positively. It may be that I am rowing against wind and tide, as you say, but I will hold to th...

Parting Words Part I. Part 2: I know you would. The elderly love-couple gazed into each other's eyes, exchanged a good-bye kiss as fondly as at their partings twenty-three years before. I could ask no fairer destiny for m...

Parting Words Part I. Part 3: She was rowing very hard now, and the fog was denser than ever. There is Mr. Sibthorpe, with his four girls and three boys, and a salary, as bank-teller, of two thousand dollars a year. The daught...

Parting Words Part I. Part 4: At that instant, with that tart speech, Mrs. Hiller reached land and beached her boat. The three girls did not return home from the party to which they had gone until twelve o'clock. The rain had n...

Parting Words Part I. Part 5: This was the preamble to an abstract of the conversation with her husband, the troubled reverie and calculations that succeeded it. Of artists in music and painting, there are, perhaps, twenty i...

Parting Words Part I. Part 6: Undoubtedly it will. We may as well prepare ourselves for this. And the same kind guardians of their neighbors' behavior and general interests would buzz and sting yet more industriously were one of ...

Parting Words Part II: All aboard! As the cars glided out of the lighted depot into the darker streets, leading to the utter gloom of the open country, two gentlemen settled themselves into their seats with audible sig...

Parting Words Part II. Part 2: I shall not touch a cent of it, if I can help it, she said, in sad decision. It shall be the father's provision for his sons. They will need it all, in order toedu-cate themselves as he would have ...

Parting Words Part II. Part 3: Be it so! enunciated resigned Everybody, in the calm of sinless despair. Since the Hiller girls prefer to sink to the level of mere workingwomen; to fly ill the face of Providence that would, if th...

Parting Words Part II. Part 4: Dear papa ! all we can do won't bring back health and reason to him! sighed Emma. Or life to .Her eyes filled suddenly, and she would have hastened from the room, but Imogen caught her in her arms...

Parting Words Part II. Part 5: Her daughters pressed forward to bestow caresses as affectionate upon dear Imogen, the family having recently returned from abroad. Their mother allowed them no time for inquiries or condolence. ...

Practical: Two years later, this steady friend dropped in to see the sisters on a gloomy afternoon in February. The light from the front windows made long, clean cuts in the clinging yellow fog without, across t...

Common Sense In The Household. A Manual Of Practical Housewifery: By Marion Harland. New Edition. One volume, 12mo, cloth, . . Price, $1.75 Kitchen Edition, in Oil-Cloth Covers, at same price. This edition is printed from new electrotype plates and bound in a ...

Breakfast, Luncheon, And Tea: One volume, 12mo. Cloth, or Kitchen Edition,.......$1.75 Note. - The Dinner Year Book, with six colored plates, illustrating twenty-eight subjects, handsomely bound in cloth, will be continued in...

Roxy: by Edward Eggleston, Author of The Hoosier Schoolmaster. Circuit Rider, Etc.. One volume, 12mo, cloth, with Twelve full-page Illustrations from original designs by Mr. Walter Shirlaw. ...

Complete Writing Of Dr J. G. Holland: With The Author's Revision. Each One Vol., 16mo, (Sold Separately,) Price, $1.25 Messrs. Charles Scribner's Sons have now completed the issue of a New Edition of Dr. Holland's Writings, printed fro...

Headaches Begone! A Systemic Approach To Healing Your Headaches

Don't Let Your Bike Seat Ruin Your Sex Life Book

Breakfast, Luncheon And Tea | by Marion Harland

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