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The Ideal Cook Book | by Annie R. Gregory



What is the object of food? Why do we eat? These queries interest all humanity and have been answered repeatedly by intelligent thinkers. We "eat to live"; we eat because waste is forever going on in the human body and must be replenished.

TitleThe Ideal Cook Book
AuthorAnnie R. Gregory
PublisherAmerican Wholesale Company Chicago, Ill.
Year1902
Copyright1902, Annie R. Gregory
AmazonThe Ideal Cook Book
-Preface
BOOKS multiply rapidly. Literature of every kind is scattered broadcast and something is to be had for every taste. New books, new thoughts, and new expressions of old thoughts, are plentiful and one ...
-Introduction, Dinner Giving
Introduction WHEN I began to save the various recipes and suggestions on domestic economy contained in this book, it was with no thought of having them printed, but as the collection grew and the...
-Arranging The Table, Dinner Table Novelties And Decorations
Arranging The Table The first requisite for a well-ordered table is, snowy, fine, damask linen. The napkins and table-cloth should be of good size and the dishes should shine with brightness. Underne...
-Serving The Dinner, Courses For A Formal Dinner, Table Etiquette
Serving The Dinner In cities the usual hour for a dinner party is seven o'clock; in country places it is frequently earlier in the day. When the last guest has arrived, dinner is announced. The host ...
-Serving The Dinner, Courses For A Formal Dinner, Table Etiquette. Continued
Look into, not over, the cup or glass when drinking. Never quite fill the spoon, it is bad form. A lady, if in a restaurant or hotel, rises when another stops to speak to her, even though she is sea...
-Favors And Bonbonnieres, The Home Dinner, Luncheons
Favors And Bonbonnieres The custom of giving is looked upon with so much favor by the fashionably inclined, that a word regarding small gifts and bonbonnieres will perhaps be appreciated in these pag...
-Russian, Scotch And Other Afternoon Teas, Supper Parties, Special Menus. St. Patrick's Day (March 17)
Russian, Scotch And Other Afternoon Teas The Five O'Clock Tea, as it was originally called, has been turned into an informal at home, where light refreshments are served. Formerly the hostess pre...
-Easter Sunday, Menu - Fourth Of July, Halloween Party
Easter Sunday RESURRECTION is the silver lining to the dark clouds of death, and we know the sun is shining beyond. Easter brings joy to the festival. Let the table decorations be fresh and dainty...
-Menu - Thanksgiving Day, Christmas, St Valentine's Day, Washington's Birthday
Menu - Thanksgiving Day So gladly we welcome the happy day, That comes when the summer is o'er, When the scattered friends we love so well, Round the home hearth meet once more!' A peanut doll dre...
-Meaning Of Foreign Words Used On Menu Cards, Wastefulness, Economical Living
Meaning Of Foreign Words Used On Menu Cards f., French; g., German; it., Italian. Abatis,f. Giblets. Africaine (a l'),f. African style. Amencaine (a 1'),f. American style. Anglaise (a 1'),f. Engl...
-When And How To Buy, How To Utilize Everything
When And How To Buy No more of any article for consumption should be purchased than necessary for the number constituting the family Many things for the table are excessively dear in certain seasons....
-Carving, How To Carve, How To Sit When Carving, Tenderloin Roast, Sirloin Beef, Breast Of Veal, Fore-Quarter Lamb
Carving TO CARVE gracefully is an accomplishment that depends wholly upon skill and not upon strength. The present fashion of dinners (see page 23) is perhaps removing the necessity, from some circle...
-Carving. Turkey, Carving. Beef, Carving. Mutton, Carving. Veal, Soups. How To Make Them, Kinds Of Soup
Carving. Turkey To carve a fowl, separate first the wings and legs and thighs. Then cut slices from both sides of the breast, as in the figure C to B. Make an opening in the turkey for the purpose of...
-Meat Soups
In making meat soups, put the meat into cold water and allow it to boil slowly, then simmer for three or four hours, - never ceasing to simmer. Watch carefully for the albumen to rise, when it must be...
-Pork Soups, Soups With Stock
Pork Soups Onion Soup With Salt Pork Take a small piece of salt pork (slightly lean is best), cut it into pieces half an inch square. Put it into the soup kettle with sufficient water for the soup. ...
-Pork Soups, Soups With Stock. Continued
Barley Soup With Stock Wash a teacupful of pearl barley in three waters and boil in two quarts of soft water for two hours. Drain the water, rinse in cold water and it is ready for the soup. First, c...
-Noodle Soups, Consomme, Chicken Soups
Noodle Soups Noodles For Soup Take two eggs, butter the size of a walnut, three tablespoons sour cream, flour enough to make a rather stiff dough; knead, roll out very thin and cut in narrow strips;...
-Beef Soups, Veal Soups, Mutton Soups
Beef Soups Bouillon - No. 2 Four pounds of beef, one kuckle of veal, one carrot, two small turnips, a sprig of celery, one very small red pepper pod, two small onions, salt, and six quarts of water;...
-Turkey Soups, Clam Soups, Oyster Soups, Ox Tail Soups, Fish
Turkey Soup Place the remains of a cold turkey and what is left of the dressing and gravy in a pot, and cover it with cold water. Simmer gently four hours, and let stand until the next day. Take off ...
-Turkey Soups, Clam Soups, Oyster Soups, Ox Tail Soups, Fish. Continued
Fish Cutlets Season with salt and pepper one pint of any kind of cold cooked fish; make a little thick cream sauce of milk, butter and flour, and when cold form it with the fish into shapes of cutlet...
-Boiled Fish, Fried Fish, Fish Cakes, Baked Fish
Boiled Fish Boiled Flounders Lay the fish in a kettle, with salt and water in the proportion of six ounces of salt to each gallon, and a little vinegar. Let the water boil a minute or so, then remov...
-Baked Pike, Fish Turbot, Haddie, Whitefish
Baked Pike Wash, scale and clean the fish, and dry it perfectly in every part. Fill it with forcemeat, and skewer it with its tail in its mouth. If the fish is not stuffed, sprinkle a little salt and...
-Shad, Mackerel, Herring, Salmon
Shad Planked Shad Remove the scales, clean, wash, and split the shad, put it on a hardwood board about an inch and one-half thick with the skin side down and fasten it with some tacks, put the board...
-Shad, Mackerel, Herring, Salmon. Continued
Scalloped Salmon - No. 2 Canned salmon forms the basis of many nice dishes. Turn the contents of a can into an earthen bowl for an hour before using. Never let a tin of meat, vegetables or fruit stan...
-Fish Croquettes, Fish Chowder, Eels, Codfish
Fish Croquettes Mix over the fire a teaspoonful of flour, a tablespoon of butter, and half a gill of cream. Add, off the fire, the yolk of an egg, a little seasoning, and half a pound of cold dressed...
-Fish Croquettes, Fish Chowder, Eels, Codfish. Continued
Cutlets Of Cod The ingredients are three pounds of the fresh fish cut in slices of the thickness of three-quarters of an inch, and taken from the body of the fish; a handful of fine bread-crumbs, wit...
-Shell Fish. How To Cook Them, Shell Fish. Oysters
Shell Fish. How To Cook Them THE principal shell fish used are oysters, lobsters and mussels. It is absolutely imperative that oysters should be fresh and the best way to insure this, is to purchase ...
-Shell Fish. How To Cook Them, Shell Fish. Oysters. Continued
Oysters (Italian Style) Drain the liquor from the oysters, spread a dish with butter, lay the oysters on it, strew finely-minced parsley over, season with salt and pepper and sprinkle with grated Par...
-Fried Oysters, Broiled Oysters, Oyster Patties, Oyster Stew, Creamed Oysters
Fried Oysters Mother's Recipe For Frying Oysters Put plenty of butter in a frying-pan and let it get real hot before you begin frying. Beat up well as many eggs as you judge you will need; dip the o...
-Terrapin, Lobster
Terrapin Stewed Terrapin (Maryland Style) Note. - Terrapin are much esteemed, and those which command the highest price come from the Chesapeake Bay region. They are also found in most of the seas o...
-Terrapin, Lobster. Continued
Lobster Stew Cut a lobster into small squares, cook slowly in fresh butter, adding a cup of cream sauce. Pour in some Worcestershire sauce, and a little curry-powder. Salt and pepper and serve on sli...
-Shell Crabs, Crabs, Clams
Shell Crabs Broiled Soft-Shell Crabs Thoroughly clean the desired number of soft-shelled crabs, dip them into melted butter and season with pepper and salt. Then put them on the gridiron and broil u...
-Shrimps, Frogs, Poultry And Game
Shrimps Have half a pint of shelled shrimps. Then make a thick sauce: a heaped teaspoonful of flour, half an ounce of butter and a gill of milk. Flavor it with a little mace, pepper and salt. Stir in...
-Shrimps, Frogs, Poultry And Game. Continued
Mrs. Margaret Anderson. Reed Birds They need to be plucked and drawn very carefully, when they can be salted and flour dredged over them. They need a quick fire and about fifteen minutes roasting. R...
-Turkey
Roast Turkey With Oyster Dressing Dress the turkey carefully and rub thoroughly inside and out with salt and pepper. Stuff with a dressing prepared as follows: Take a loaf of stale bread, cut off cru...
-Goose, Poultry And Game. Chicken
Goose Jellied Goose (German Style) One young (not too fat) goose, two well-cleaned disjointed calves' feet, two heaping teaspoons white pepper-corns, same amount of allspice, several large onions, f...
-Goose, Poultry And Game. Chicken. Continued
Pickled Chicken Boil four chickens till meat falls from bones. Put meat in a stone jar and pour over it three pints of good cold cider-vinegar and a pint and one-half of the water in which they were ...
-Stewed Chicken, Fried Chicken, Chicken Pie, Roast Partridges
Stewed Chicken Melt in a stew-pan two tablespoonfuls of rather salt butter, and thicken by adding one of flour. Stir it well, to make it smooth, till it assumes a light yellow color. Put in a plump y...
-Quails, Venison, Hare Or Rabbit
Quails Quails On Toast Take five quails, but don't remove the legs, for you would lose all the taste of the game. Wipe them well; string them tight, so as to raise the breasts. Put a little butter o...
-Duck, Meats
Duck Roast Duck - Tame Take a young farm-yard duck fattened at liberty, but cleansed by being shut up two or three days and fed on barley-meal and water. Two small young ducks make a better dish tha...
-Duck, Meats. Continued
Mabel Stanley. For Preserving Beef For Winter Use See department on Pickles, Vinegar and Brine. Thawing Frozen Meat, Etc If meat, poultry or fish is thawed by putting it into warm water or placi...
-Meats. Beef
Meats. Beef Filet Of Beef Larded This is the tenderloin, although the sirloin is sometimes used. Trim off fat, tough skin, etc., and skewer into shape (round). Dredge well with salt, pepper and flou...
-Boiled Beef, Tenderloins, Creamed Dried Beef, Beef Loaf, Beef Kidney
Boiled Beef Boiled Beef Tongue Clean three fresh tongues and place in a kettle with just enough water to cover and one cup of salt; add more water as it evaporates, so as to keep the tongues covered...
-Roast Beef, Beef Liver, Beef Patties, Steak
Roast Beef Have the butcher remove the bones of a rib-roast and roll the meat into a round shape; tie securely with a stout string; then, before sending it to the table, remove the string and insert ...
-Roast Beef, Beef Liver, Beef Patties, Steak. Continued
Roast Steak And Potatoes Butter a baking dish and sprinkle in a layer of chopped steak, season with salt and pepper. Put over this a layer of raw potatoes, peeled and sliced. Dust over a little flour...
-Meats. Mutton
Meats. Mutton Roast Mutton Get a leg of eight pounds, which has hung at least a week, weather allowing. During hot weather this joint gets quickly tainted. Rub it lightly with salt, and put it at on...
-Meats. Veal
Meats. Veal Veal Oysters Cut veal from the leg or tenderloin into pieces the size of an oyster. Season with pepper, salt and a little mace; dip in egg, then into cracker crumbs and fry. They both lo...
-Veal Loaf, Pork
Veal Loaf Four pounds of veal, three-quarters of a pound of salt pork chopped fine together, one teacupful of cracker crumbs, powdered fine, one and one-half cups of stock, three eggs, one-fourth of ...
-Ham, Sausages
Ham Fried Ham And Eggs Cut slices of ham very thin, trim off the rind, put into a hot frying-pan cooking until crisp. Place on a hot platter; pour off some of the grease, then carefully break the eg...
-Bread Biscuit - Muffins - Waffles Etc, Yeast
Bread Biscuit - Muffins - Waffles Etc HIGH authorities frequently make the statement that many of our physical ailments are due to poor bread. This being the case, why then do we not compound good br...
-Yeast Breads, Breads
Yeast Breads Yeast Bread (Without Kneading) At noon take a dish (a two-quart lard pail is good for this purpose) and put into it one tablespoonful of salt, one tablespoonful of sugar and two tablesp...
-Brown Breads, Corn Breads, Wheat Breads
Brown Breads Steamed Brown Bread To one well-beaten egg add two cupfuls of graham flour, one cupful of wheat, one cupful of molasses, a little salt and enough sour milk to which has been added soda ...
-Gems, Muffins
Gems Graham Gems Into two cupfuls of buttermilk beat one teaspoonful of soda and a little salt. Add two cupfuls graham flour, also one cup of wheat flour, and one-half of a cupful of sugar. Bake in ...
-Wheat Muffins, Corn Muffins, Rolls, Biscuits
Wheat Muffins Entire Wheat Muffins Beat three eggs with a cup of milk; melt a tablespoonful of butter, add a tablespoonful of sugar, a little salt, two heaping teaspoonfuls of baking-powder. Mix in ...
-Wheat Muffins, Corn Muffins, Rolls, Biscuits. Continued
Bake in a slow oven. Candace Phelps. Chocolate Biscuit (Especially Appropriate For Chocolataires And Afternoon Teas) Cover three large baking-pans with paper that has been well-oiled with washed but...
-Pancakes, Waffles
Pancakes English Pancakes Sift together one teacupful of flour, one teaspoonful of baking-powder and a pinch of salt; beat two eggs with one tablespoonful of sugar and dilute with one pint of milk a...
-Bread Biscuit - Muffins - Waffles Etc. Cakes
Bread Biscuit - Muffins - Waffles Etc. Cakes Flannel Cakes Sift together one and one-half pints of flour, one tablespoonful of! brown sugar, two teaspoonfuls of baking-powder and one teaspoonful of ...
-Griddle Cakes, Coffee Cakes, Shortcakes, Fritters
Griddle Cakes Rice Griddle Cakes Take one-half of a teacupful of rice and boil; when cold mix with one quart of milk, the yolks of four eggs and two teacupfuls of flour sifted with two teaspoonfuls ...
-Toast
THE object of toasting bread is to extract the water, enabling it to digest more freely. Bread should be warmed first for the purpose of drying, then toasted carefully a pale gold color. By this metho...
-Fruit Toast, Fish Toast, Meat Toast
Fruit Toast Apple Toast Peel, core and quarter one-half dozen apples, and cut them in slices; put a piece of butter the size of an egg in a saucepan, add the apples and throw over them five small ta...
-Tomato Toast, Sandwiches
Tomato Toast Toast bread quite brown. Stew a pint of ripe tomatoes, season with salt, pepper, a little butter and a teaspoonful of sugar. Add one-half of a cup of cream. Scald the cream only. Pour th...
-Nut Sandwitches, Meat Sandwitches, Egg Sandwiches, Canapes
Nut Sandwitches Nut Sandwiches Chop equal quantities of pecan meats and sour apples. Spread between two slices of thin, buttered bread. Spread lightly with mayonnaise. Very appetizing. Amy Smith. H...
-Cheese And Cheese Dishes
Cheese And Cheese Dishes THERE are but few housewives who consider a dinner complete to-day without cheese of some kind in some form. Many kinds, however, are considered a luxury even by the well-to...
-Cheese And Cheese Dishes. Part 2
Mrs. Serah Chichester. Cheese Pudding In a cup of new milk dissolve a piece of butter the size of a walnut and pour over a tablespoonful of bread-crumbs; let it soak, then add two eggs well beaten, ...
-Cheese And Cheese Dishes. Part 3
Take one-half of a package of macaroni, break into pieces two inches in length. Simmer twenty minutes in plenty of salted water. Drain, then put a layer in the bottom of a buttered baking-dish, then u...
-Cheese Cakes, Cheese Fondu, Cheese Omelet, Eggs
Cheese Cakes Potato Cheese-Cakes Grate the thin rind of two lemons, pound them well with two table-spoonfuls of finely-sifted sugar and four tablespoonfuls of potato which has been boiled until it h...
-Cheese Cakes, Cheese Fondu, Cheese Omelet, Eggs. Part 2
Mrs. Lyell. Soft-Boiled Eggs Put the eggs in boiling water and let boil for three minutes. Take them from the fire, and let stand in the water one minute to set the whites. Another way is to put the...
-Cheese Cakes, Cheese Fondu, Cheese Omelet, Eggs. Part 3
Adelaide. Fonda (Canadian Style) Take six eggs, two tablespoonfuls of flour, one teacupful of milk, one tablespoonful of butter. Whip the whites of the eggs to a stiff froth; beat the yolks. Mix the...
-Cheese Cakes, Cheese Fondu, Cheese Omelet, Eggs. Part 4
Eggs (Nuremberg Style) Put an egg in boiling water and let it simmer gently for ten minutes. Take it out, remove the shell, and dip it in batter. Fry it in hot butter until it is browned all over, th...
-Fried Eggs, Egg Toast, Creamed Eggs, Hard Boiled Eggs, Tortilla
Fried Eggs Put a good quantity of oil or butter into a shallow pan, and when it boils break the eggs carefully into it and fry till the whites are crisp; serve on a platter and trim with parsley. J. ...
-Egg Omelets, Pickled Eggs, Preserving Eggs
Egg Omelets Omelet Souffle Take three eggs, two ounces of butter, one dessert-spoonful of chopped parsley, one salt-spoonful of chopped onion, one pinch of dried herbs. Beat the whites of the eggs t...
-Chafing Dish And Recipes For Same
Chafing Dish And Recipes For Same How To Prepare A Meal With A Chafing Dish And Kettle MANY times a host or hostess feels called upon to set forth an appetizing yet quick meal. Oftentimes, too, pers...
-Rarebit, Lobsters, Chafing Dish And Recipes For Same. Oysters, Chafing Dish And Recipes For Same. Chicken
Rarebit Welsh Rarebit Take one pound of finely-shaved, good American cheese, one-third of a bottle of beer; put beer into chafing dish and when good and hot add cheese, one-fourth of a teaspoonful o...
-Chafing Dish And Recipes For Same. Eggs, Salads Made Of Meat, Fish And Shell-Fish
Chafing Dish And Recipes For Same. Eggs Sunday Night Eggs Beat up four eggs as you would for an omelet and put with it four tablespoonfuls of butter, salt and pepper. Stir these well with a spoon. A...
-Salad Dressings, Salmon Salad
Salad Dressings Mayonnaise Dressing (Usual Method) Put the yolk of an egg into a cup with a salt-spoonful of salt, and beat until light; then add one-half teaspoonful of dry mustard and beat again. ...
-Lobster Salad, Chicken Salad, Pastry, Pies And Tarts
Lobster Salad Pick the meat from the body of a lobster, take out the tail part in one piece, and cut it, with the contents of the claws, into slices one-quarter of an inch thick. Chop the whites of t...
-Pies, Puff Paste
Pies Potato Pie Peel and grate one large white potato, add juice and grated rind of one lemon, the white of one egg well beaten, one cupful of white sugar and one cup of cold water. Stir well togeth...
-Squash Or Pumpkin Pies, Rhubarb Pie, Pies From Berries
Squash Or Pumpkin Pies Stewed Squash Or Pumpkin For Pies Medium, deep-colored pumpkins are the best. Cut in half, remove the seeds, then cut up in thick slices, pare the outside and cut again in sma...
-Current And Raisin Pies, Apple Pies
Current And Raisin Pies Currant Pie Butter a pie plate and line with rich paste rolled quite thin; fill with ripe, red currants not previously cooked; sprinkle plentifully with sugar, dredge in a li...
-Lemon Pies, Cream Pies
Lemon Pies Lemon Pie (Plain) Bake to a nice brown an under crust made of Ko-nut, not lard - see Part II. - and fill with the following dressing: One pint of water put on the stove in a double boiler...
-Custard Pies, Mince Pies, Tarts
Custard Pies Custard Pie Beat three eggs well, add one pint of milk, a little nutmeg grated, one-half cup of sugar and any flavor to suit, though vanilla is the best. There is a perforated pie plate...
-Cheesecakes, Cakes And How-To Make-Them, How To Put A Cake Together, How To Bake A Cake
Cheesecakes English Cheesecakes Boil one pint of sugar twenty minutes in two-thirds of a pint of water, stir in one and one-half cups of cocoanut and boil twelve minutes longer; while warm, stir in ...
-Icings For Cakes
Plain Frosting Or Icing For Cakes The quickest way of beating eggs to a stiff froth is to put them in a large cup and use the dover beater. Some still prefer to use a platter and a silver fork. Eit...
-Cakes
Geranium Cake Cream one-half teacupful of butter with one cupful of pulverized sugar; add, gradually, two-thirds of a cupful of water and two rounded cupfuls of flour which have been sifted with two ...
-Cakes. Continued
Mrs. Sally Graham. Stolla (Raised Cake) Take nine cups of flour and set with two cents' worth of yeast, three cups of milk. Set this about one hour before making stiff. Put the yeast and milk in the...
-Chocolate Cakes, Gold Cakes, Pork Cakes, Loaf Cocoanut Cakes
Chocolate Cakes Chocolate Marble Cake Put one ounce of chocolate and one tablespoonful of butter in a cup, and set this in a pan of boiling water. Beat to a cream one-half cup of butter and one cup ...
-Angel Cakes, Sponge Cakes, Nut Cakes, Fruit Cakes
Angel Cakes Angel Cake Use the whites of nine large eggs, a heaping cup of granulated sugar, a cup of flour sifted five times before measuring, one teaspoonful of baking-powder, a dash of salt, one-...
-Bride Cake, Gingerbreads
Bride Cake As weddings are always in style, and as a cake made at home is not only more inexpensive, but also more desirable from the fact that the prospective bride usually compounds it, we give a v...
-Fillings For Layer Cakes, Layer Cakes
Fillings For Layer Cakes Nut Filling Beat the whites of two eggs, one tablespoonful of powdered sugar to an egg, one cupful of chopped hickory or any nuts; frost the top with plain frosting and lay ...
-Fillings For Layer Cakes, Layer Cakes. Part 2
Maple Layer Cake Make the above layer cake. For a filling take two cupfuls of maple sugar (shaved), add one cupful of water and boil until it waxes when dropped in cold water. Remove from the fire an...
-Fillings For Layer Cakes, Layer Cakes. Part 3
B. E. J. Jelly Roll Cake - No. 2 Four eggs, one cupful of sugar, one cupful of flour, one-fourth of a teaspoonful of salt; beat the eggs and sugar together until very light, then add flour; beat five...
-Cookies, Fruit Layer Cakes
Cookies Excellent Cookies One cup of sugar, one-half cup of butter, two eggs, two tablespoonfuls of milk, two teaspoonfuls of baking-powder, a little nutmeg; flour to make a soft dough. Mrs. E. M. M...
-Orange Layer Cakes, Banana Layer Cakes, Layer Cakes With Nuts, Tea And Coffee Cakes
Orange Layer Cakes Orange Cake One cupful of sugar, one-half cupful of butter, the yolks of three eggs and one whole egg. Reserve two whites for frosting. Take one-half cupful of cold water, two cup...
-Whipped Cream Cakes, Cocoanut Layer Cakes And Cookies
Whipped Cream Cakes Whipped Cream Cake Two-thirds of a cupful of sugar, two eggs, two tablespoonfuls of sweet milk, two tablespoonfuls of baking-powder, one cupful of flour; stir the sugar in the we...
-Marguerites, Chocolate Layer Cakes And Cookies
Marguerites (See Colored Picture) For four dozen cakes sift four ounces of flour with four ounces of sugar, and one-fourth teaspoonful of salt, then add one-half cupful of lukewarm water, the whites ...
-Whipped Cream Cakes, Cocoanut Layer Cakes And Cookies, Marguerites, Chocolate Layer Cakes And Cookies. Continued
Chocolate Cinnamon Cake One-half cupful of butter, two-thirds cupful of sugar, two eggs, one and one-half cupfuls of flour, two level teaspoonfuls of baking-powder, three level teaspoonfuls of ground...
-Jumbles, Sugar Cookies, Ginger Snaps, Molasses Cookies
Jumbles Almond Jumbles (Children's Delight) Cream thoroughly three-quarters of a cupful of butter and one cupful of sugar. Add three eggs, first the yolks, then the whites, each beaten separately; a...
-Doughnuts, Kisses, Birthday Cakes For Chiildren
Doughnuts Plain Doughnuts One teacupful of white sugar, one coffee-cupful of sour milk, three eggs, one-half teaspoonful of grated nutmeg, two tablespoonfuls of melted lard, one teaspoonful of soda ...
-Cinderella Cakes (For Children's Parties), Ginger Cookies, Chocolate Eclairs
Cinderella Cakes (For Children's Parties) Use two eggs, one cupful of sugar, one cupful and a quarter of flour, one gill of cold water, one tablespoonful of lemon juice, one teaspoonful of baking-pow...
-Puddings And Pudding Sauces
IN MAKING puddings or dumplings the first matter of importance is to see that all the ingredients are fresh and good. The slightest taint will injure the whole pudding. Puddings are of three kinds - b...
-Puddings And Pudding Sauces. Part 2
Two cupfuls of fine stale bread-crumbs, one cupful of rich milk, half cream preferred, yolks of five eggs beaten very light, one-half teaspoonful of soda stirred in boiling water, one cupful of sweet ...
-Puddings And Pudding Sauces. Part 3
Prince Albert's Pudding Beat to a cream one-half pound of fresh butter and mix with an equal weight of fine white sugar. Add to these first the yolks and then the whites of five eggs, which have been...
-Plum Puddings, Christmas Puddings
Plum Puddings Plum Pudding Take one quart can of large egg plums, leave out the juice and put into an ordinary sized pudding dish. Pour over it the following ingredients, well mixed: Three eggs, two...
-Bread Puddings, Gooseberry Puddings, Cracker Puddings, Rice Puddings
Bread Puddings A Fine Bread Pudding Take one pint of nice bread-crumbs, one quart of milk, one cupful of sugar, and the well-beaten yolks of four eggs, the grated rind of one lemon and a piece of bu...
-Farina Puddings, Rhubarb Puddings, Cocoanut Puddings, Sago Puddings, Tapioca Puddings
Farina Puddings Farina Tart Pudding One cupful of sugar, the whites of six eggs, one-quarter of a cupful of zwiebach (German toast), three-quarters of a cupful of farina. If you do not wish the toas...
-Neapolitan Custard Pudding, Indian Puddings, Apple Puddings
Neapolitan Custard Pudding Cut two sponge cakes into slices and spread a little jam over each slice. Place them in a buttered pie dish, sprinkle over them six or seven powdered biscuits, a little bit...
-Fig Puddings, Prune Puddings, Suet Puddings, Chocolate Puddings
Fig Puddings Fig Pudding One-quarter pound of figs, chopped fine, one-quarter pound of breadcrumbs, one-quarter pound of brown sugar, one-quarter pound of suet, one-quarter pound of candied citron a...
-Brown Betty, Fruit Puddings
Brown Betty One cupful of bread-crumbs, two cupfuls of chopped tart apples, one-half cupful of sugar, one teaspoonful of cinnamon and two tablespoonfuls of butter, cut into small pieces. Butter a dee...
-Brown Betty, Fruit Puddings. Continued
Mrs. C. Specht. Peach Cobbler Fill a shallow pudding dish or deep earthen pie plate with ripe, peeled peaches leaving in the pits to increase the flavor of the fruit. Add cold water to half fill the...
-Sauces For Puddings
Plain Pudding Sauce To one cupful of sugar add one egg and beat very hard. Add one tablespoonful of boiling water and set on the stove to warm; flavor to taste. This is a good sauce for almost any pu...
-Sauces For Puddings. Continued
Brown Sauce Mix one-half teacupful of brown sugar with one-half the quantity of butter; add one pint of hot water and a little vinegar with such flavoring as may be desired. Use a tablespoonful of fl...
-Dominion Specials, Desserts, Etc
Dominion Specials Scrapple Cook two pounds each of beef and fresh pork until done; then take from the fire and remove bones, retaining the broth. Chop the meat, return it to kettle and season with p...
-Dominion Specials, Desserts, Etc. Continued
Salted Almonds For a company of six persons blanch one pound of almonds. Put in a granite baking pan one tablespoonful of melted butter and one tablespoon-ful of salt. Stir till well mixed, then bake...
-Banana And Lemon Desserts, Chocolate Desserts, Orange Desserts
Banana And Lemon Desserts Banana Delight Cut the bananas crosswise one-half inch thick, place on dish and sprinkle over them one tablespoonful of powdered sugar to four bananas, then add the juice o...
-Apple Desserts, Peach Desserts
Apple Desserts Stewed Apples Apples cooked in the following way are very pretty on a lunch table and are appreciated as a relish. Select six firm round greenings, wipe dry and cut in halves but do n...
-Snows, Compotes, Floats
Snows Currant Snow Wash one cupful of tapioca, then pour boiling water over it and cook in a double boiler until the tapioca is transparent; add a pinch of salt; stir often while cooking; wash one p...
-Creams, Creams. Chocolate Creams
Creams Bananas And Cream Slice one banana into each individual fruit dish and cover with two teaspoonfuls of powdered sugar. Over this put a tablespoonful of whipped cream flavored with vanilla extr...
-Blanc Mange, Custards
Blanc Mange Cornstarch Blanc Mange One quart of milk, one-half cupful of corn-starch, one-half cupful of sugar, a pinch of salt and the rind of a lemon. Put the milk with the sugar in a double boile...
-Blanc Mange, Custards. Continued
Baked Chocolate Custard For five small custards use one pint of milk, two eggs, one ounce of chocolate, one-fourth of a teaspoonful of salt and a piece of stick cinnamon about one inch long. Put the ...
-Meringues, Molds
Meringues Peach Meringue Stew the peaches in a syrup of sugar and water until tender; remove and boil the syrup until thick, then pour over the peaches. Make a cornstarch custard of the yolks of thr...
-Souffles, Trifles, Fruit Salads
Souffles Souffle Of Oatmeal Mix one cupful of oatmeal with one tablespoonful of butter, one table-spoonful of lemon juice, one-half cupful of sugar and one cupful of milk and cream. Cook five minute...
-Cream Puffs, Desserts
Cream Puffs One cupful of boiling water, one cupful of flour and one-half cupful of butter. Mix together, first putting the butter in the water, then stirring in the flour and baking-powder. Let cool...
-Charlottes, Ice-Creams, Ices And Sherbets
Charlottes Apple Charlotte Rub the bottom and sides of a baking pan with butter and line with slices of wheat bread or rolls; peel tart apples, cut small and nearly fill the pan, scattering bits of ...
-Ice Creams
Ice Creams Plain Vanilla Ice Cream One quart of milk, the yolks of three eggs, three-fourths of a pint of sugar and two tablespoonfuls of corn-starch. Scald but do not boil. Then put the whites of t...
-Ices, Sherbets, Pineapple And Orange Sherbets
Ices Apricot Ice Skin, divide and stone six large ripe apricots. Blanch, pound and add the kernels of the fruit, with the juice of two lemons, one-half pint of water and two pints of clarified sugar...
-Lemon Sherbets, Frozen Fruits, Confectionery
Lemon Sherbets Lemon Sherbet Rub one and one-half pounds of loaf sugar upon nine fresh lemons until the yellow part is taken off. Put the sugar into a bowl, squeeze upon it the juice of the lemons a...
-Lemon Sherbets, Frozen Fruits, Confectionery. Continued
How To Color Candy Pink Follow same directions as above only use less coloring matter in the mixture. H. F. E. How To Make Caramel Sugar For Candy Put one-quarter of a pound of finely-sifted sugar ...
-Butter Scotch, Nut Candy, Drops
Butter Scotch Take three cupfuls of brown sugar, four ounces butter. Do not stir it but as soon as it snaps and breaks add a good pinch of baking soda. Let boil two minutes longer and pour it into we...
-Candy, Almonds
Candy Fig Candy One pound of sugar, one pint of water, boil over a slow fire; when done add small piece of butter; be careful to boil slowly and not quite the usual thickness; turn all over split fi...
-Nougats, Caramels, Confectionery. Chocolate Creams
Nougats Nougat This is a rare confection made of various kinds of nuts. When newly prepared it is sufficiently elastic to enable one to mold into cups, baskets or any other shapes. The following rec...
-Beverages
AS THE human body is composed of two-thirds its weight in water,so upon the liquid we drink depends, to a large degree, health and long life. Through it, the blood receives new life and discharges the...
-Buttermilk, Water, Tea, Coffee
Buttermilk Buttermilk is an exceedingly wholesome drink, especially good for corpulent people and dyspeptics. If put into clean bottles and canned or sealed will keep for a long time. Minnie Mann. I...
-Chocolate Drinks, Cocoa
Chocolate Drinks Chocolate As A Helthful Drink It is evident that the coming American is going to be less of a tea and coffee drinker and more of a cocoa and chocolate drinker. This is the natural r...
-Lemonades, Summer Drinks, Vinegars, Grape Juice
Lemonades Lemonade Lemonade should be made in the proportion of one lemon to each large goblet. Squeeze the lemons and take out any seeds. If you do not like the pulp strain the juice. Sweeten the d...
-Raspberry Shrubs, Nectar, Wine, Punch, Preserves, Spiced Fruits, Jellies And Jams
Raspberry Shrubs Raspberry Shrub Place raspberries in stone jar, cover with good cider vinegar, let stand over night; next morning strain and to one pint of juice add one pint of sugar; boil ten min...
-Preserves
Crab Apples Preserved Select good sound ones and take the blows off the ends but leave on the stems. Then wash them and put into preserving kettle with plenty of water to cover. When boiling push the...
-Preserves. Continued
Mrs. A. Peters. Preserved Cherries Select the large cherries, remove the stems and stone them carefully. To each pound of fruit allow one pound of cherries. Put fruit in granite pan and pour over th...
-Butters, Syrups, Jams
Butters Lemon Butter Three cupfuls of sugar, whites of three eggs and yolk of one, beaten; one and one-half cupfuls of butter; grate the yellow off of four lemons; then squeeze in the juice and cook...
-Butters, Syrups, Jams. Continued
Mrs. Sophia Doty. Strawberry Jam Mash the strawberries and for each cupful of berries allow a cupful of sugar. Boil one-half hour and seal in jars. Lizzie. Fig Jam Take two pounds of figs, chop fi...
-Jellies, Orange Jellies
Jellies How To Make Most Kinds Of Jelly Place the fruit, currants, grapes, etc., in a porcelain kettle with just enough water to prevent burning. When thoroughly scalded strain through a flannel bag...
-Apple Jelly, Grape Jelly, Marmalades
Apple Jelly Crab Apple Jelly Select juicy apples. Mealy ones are no good. Wash and quarter and put into a preserving kettle over the fire with a teacupful of water. If necessary add more water as it...
-Orange Marmalades, Spiced Fruits, Canned Fruits And Vegetables
Orange Marmalades Orange Marmalade Cut two dozen oranges in halves, crosswise. With a glass lemon-squeezer extract the juice. Dig out the pulp and seeds, throwing them away. Soak the peelings over n...
-Canned Fruits, Canned Pineapple
Canned Fruits Wolverine Method Of Canning Strawberries It is generally conceded that strawberries are the hardest fruit to keep we have. I suppose it is due to the amount of acid they contain and th...
-Canned Vegetables, Dried Fruits (Hygienic And Economical), Pickles
Canned Vegetables Canned Peas (Iowa Recipe) Take peas when at their best; select only those that are fresh and tender. Pod and fill the cans (glass) as full as possible by shaking. When no more peas...
-Canned Vegetables, Dried Fruits (Hygienic And Economical), Pickles. Part 2
Pickled Beets Take the beets when thoroughly cold, slice them across. Make a liquid of half vinegar and half water with a little salt and pepper and a tablespoonful of sugar and put the beets in this...
-Canned Vegetables, Dried Fruits (Hygienic And Economical), Pickles. Part 3
Chowchow Twenty-five young, tiny cucumbers, fifteen onions sliced, two quarts of string beans, cut in halves, four quarts of green tomatoes, sliced and chopped coarsely, two large heads of white cabb...
-Pickled Cabbage, Mangoes, Mixed Pickles, Mustard Pickles
Pickled Cabbage Pickled Cabbage (Red Or White) Remove the outer leaves, quarter and reject the stalk. Cut in slices one-third of an inch thick; put in a jar with salt sprinkled between the layers an...
-Tomato Pickles, Piccalilli, Cucumber Pickles
Tomato Pickles Sliced Green Tomato Pickles (Sour) Take large, smooth, green tomatoes. Cut off small slice at stem and blossom end, cut the remainder in slices. To every six tomatoes allow one onion,...
-How To Make Vinegar
There are many kinds of vinegars; those used for pickling and those used for flavoring. Pure cider vinegar and pure maple sugar vinegar are (See Page 449.) generally considered the most healthful. To ...
-Pickle Of Brine
How To Preserve Beef First, let it get thoroughly cold and firm, then rub salt into it and let remain for twenty-four hours. This draws off the blood. Next drain, and pack it in a brine prepared as f...
-Meat And Fish Sauces
SAUCES accompanying various meats should increase its palatableness and yet, very many fail in this matter. Some one has said that the best test of a good cook is good gravy. There are four qualities ...
-Meat And Fish Sauces. Part 2
Laura Higbee. Brown Sauce Brown slowly in a saucepan one-half pound of butter, then mix with it six tablespoonfuls of hot vinegar, two tablespoonfuls of parsley, chopped very fine, and pepper and sa...
-Meat And Fish Sauces. Part 3
Pickles Of Oranges Select six fine oranges. Cut them deeply, rub well with salt, and let stand in a warm place four days. Sprinkle a tablespoonful of coriander seeds over them and cover them with one...
-Mushroom Sauces, Egg Sauces, Horseradish Sauces, Tartar Sauces, Sauce Accompaniments For Various Meats
Mushroom Sauces Mushroom Sauce Dissolve one-half teaspoonful of Liebig's beef extract in one-half pint of boiling water. Fry one minced onion and one chopped carrot in a little butter or dripping un...
-Meat And Fish Sauces. Garnishings, Relishes And Catsups
Meat And Fish Sauces. Garnishings The simplest method of garnishing roasts, game and fowl is with fresh parsley. Put nice little sprays here and there around the outer edge of the platter and also on...
-Catsups, Tomato Catsups, Cucumber Catsups, Chilli Sauces
Catsups Grape Catsup Wash and stew ten pounds of fruit over a slow fire until soft. Then strain through a sieve and add nine cupfuls of granulated sugar, two teaspoonfuls of cinnamon, two tablespoon...
-How And What To Cook When Camping Out
MOST persons to-day who reside in large cities and have means at command endeavor, during the heated season, to get away for a few weeks to the country, seashore, mountains or inland lakes where good,...
-Book II. Health, Paramount To All Else, What Makes Health?, Homekeeping Not Housekeeping
Health, Paramount To All Else Nor love, nor honor, wealth nor power Can give the heart a cheerful hour When health is lost. Be timely wise, With health all taste of pleasure flies. What Makes He...
-Nourishing Properties Of Various Foods, Vegetarianism, Fresh Fruits. How To Serve Them
Nourishing Properties Of Various Foods In the hope of arousing and cultivating intelligent interest in respect to the nutritive value of the most common articles of food, I present the following tabl...
-Preserving Fresh Fruits, Watermelon, Peaches, Strawberries, Raspberries And Cherries
Preserving Fresh Fruits How To Preserve Apples For Winter Use Keep the apples on open shelves in a cool dark attic that is airy. It is preferable to the cellar, which is often too damp. Use the spot...
-Pineapples, Plums, Currant And Grapes, Fresh Fruits. Chestnuts, Apples, Stuffed Dates
Pineapples Pineapples For The Table Unless a pineapple is perfectly ripe it should not be eaten. Pare it, removing the eyes. Do not slice it, but after paring cut away the fruit in small pieces. Lay...
-Oranges, Strawberries Au Natural, Soups Without Meats
Oranges Crystallized Oranges And Lemons Boil together for one-half hour one cupful of granulated sugar and one of water. Dip the point of a skewer or darning needle in the syrup after it has been bo...
-Cream Soups, Cream Of Celery Soups, Onion Soups, Bean Soups
Cream Soups Cream Of Lettuce Soup Wash well four small heads of lettuce, drain, chop, place them in a granite kettle with one-half cupful of butter and cook for four or five minutes, stirring lightl...
-Pea Soups, Corn Soups
Pea Soups Split Pea Soup Boil a pint of split peas in two quarts of water until quite tender, then add two turnips, one carrot, a stick of celery and some potatoes, all cut in pieces. When tender pu...
-Vegetable Soups, Sago Soups, Potato Soups
Vegetable Soups Vegetable Soup Peel and slice six large onions, six potatoes, two carrots and two turnips; fry them in one-half pound of butter and pour on them four quarts of boiling water. Toast a...
-Tomato Soups, "Ko Nut" Versus Lard
Tomato Soups Tomato Soup Strain one can of tomatoes though a fine colander, add a pinch of soda (to offset the acid), one quart of sweet milk, a generous size of butter, salt and pepper; put over fi...
-Cereals & Farinaceous Dishes
THE NUTRITIVE value of cereals when cooked properly makes them nearly a perfect food. First in the list, from a nutritive point, comes wheat. Oats possess more nitrogenous matter than any other grain...
-Hominy, Cereals & Farinaceous Dishes. Rice
Hominy Hominy Croquettes Take one pint of hot cooked hominy, one tablespoonful of hot milk and the yolk of an egg. Beat all together, season with salt and let stand till cool. Shape the mixture into...
-Corn Fritters, Cracked Wheat, Macaroni, Cereals & Farinaceous Dishes. Mush
Corn Fritters Boil a dozen ears of corn, or more than are needed for dinner, and while warm scrape them with the corn cutter, and put the corn in the refrigerator until morning. To two coffee-cupfuls...
-Nuts As An Article Of Diet
The Cravings of the human palate are changing very essentially. Once, nuts were regarded as a luxury, a dainty only to be used between meals, or something for the children on extra occasions; but to-d...
-Nut Butter, Protose, Peanuts
Nut Butter This butter is a thoroughly sterilized product of edible nut meats, a more than perfect substitute for butter, as it makes blood as well as fat. Makes a perfect emulsion with water. It is ...
-Nut Soups, Hazel Nuts, Salted Almonds, Nuts As An Article Of Diet. Chestnuts
Nut Soups Nut Soup Break into small pieces one cupful of hickory and almond nuts of equal amounts. Simmer in two pints of water seasoned with one-half teaspoonful of salt, a slice of onion and two s...
-Nut Loaves, Vegetables
Nut Loaves Nut Loaf Three cupfuls of stale bread-crumbs, one and one-half cupfuls of chopped hickory nuts, one and one-half cupfuls of seeded raisins, one-half teaspoonful of salt. Mix, adding suffi...
-Nut Loaves, Vegetables. Continued
Mrs. Annie R. Gregory. Vegetable Oysters Cut the vegetables in thin slices, crosswise, boil in clear water until soft, add a cupful of milk, salt, butter and flour stirred to a cream; boil all toget...
-Time For Cooking Vegetables, Potatoes
Time For Cooking Vegetables Although no exact time can be given for cooking the various vegetables, as much depends upon the age and freshness, yet the following table will help, to some extent, the ...
-Time For Cooking Vegetables, Potatoes. Continued
Potato Tortilla Four eggs, one teaspoonful of chopped parsley, three large potatoes, two tablespoonfuls of butter or oil. Cut cold potatoes, previously cooked, into slices, and sprinkle with the pars...
-Corn, Cauliflower, Cabbage
Corn Sweet Corn (Canned) One can of best corn, butter the size of a bird's egg, one cupful of rich milk, salt, sugar. Boil all togther for about ten minutes. Fresh corn may be prepared in the same w...
-Sauerkraut, Tomatoes
Sauerkraut Sauerkraut makes a delightful change from the regular way of serving cabbage. Our German forefathers thought there was nothing like it. It can be easiest made in the fall when cabbages are...
-Turnips, Beets, Mushrooms
Turnips Mashed Turnips Pare, wash and cut turnips in slices; put them in a pan with as much cold water as will just cover them; let them boil till tender; pour them into a sieve or colander and pres...
-Asparagus, Parsnips, Artichokes, Beans
Asparagus Eggs And Asparagus Boil young asparagus and cut it into pieces as nearly as possible like peas. Have ready four eggs well beaten, and flavor with pepper and salt. Put the asparagus with th...
-Boston Baked Beans, Egg Plant, Onions, Peas
Boston Baked Beans Boston Baked Beans (Fine) One quart of small white beans and one pound of pork. Wash the beans, put them in a kettle over the fire and cover with cold water. As soon as they come ...
-Squash, Spinach, Celery, Cucumbers
Squash Summer Squash The white scalloped ones are the best. Take them before the rhine or seeds become hard. Wash and cut in moderately small pieces. Boil in clear water until tender enough to mash....
-Fried Apples, Rice, Salads Without Meats
Fried Apples Pare and core the apples, keeping them whole, cut into slices crosswise, sprinkle with cinnamon, sugar and a little lemon juice. Stand aside for fifteen minutes, then dip each slice into...
-Fried Apples, Rice, Salads Without Meats. Continued
Beet Salad Parboil beet, remove the skin, cut it into thin slices, and stew with small onions in a little gravy thickened with flour and cream. Add a dessert-spoonful of vinegar, seasonings, and a li...
-Cucumber Salads, Bean Salads, Tomato Salads, Celery Salads, Potato Salads
Cucumber Salads Cucumber Salad (French) Peel three medium-sized cucumbers and cut them in halves lengthwise, taking out the seeds. Place them in ice-cold water for one hour. When ready to use, peel ...
-Walnut Salads, Orange Salads, Cabbage Salads
Walnut Salads Walnut Salad Make a nest of lettuce leaves on a salad dish, arrange on it several pieces of orange, first cut into slices and then into quarters, and a few halves of English walnuts. P...
-Book III. Miscellaneous In And About The Home. Miscellaneous. The Home, The Kitchen
Miscellaneous In And About The Home. Miscellaneous. The Home THERE are many directions in which economy can be displayed about the home, but one of the surest is to take such care of every article as...
-How To Wash The Laundry
Assort the clothes before soaking them and never soak anything that has color in it; place the plain clothes and those most soiled in the bottom of the tub, the finer and cleaner ones on top. Soak the...
-Economics For The House
Economics For The House How To Preserve Ice In The Ice-Box One of the best ways, when one's supply of ice begins to run short, is to wrap the ice in several thicknesses of newspaper. A flannel sheet...
-Economics For The House. Continued
How To Treat New Ironware To prepare new iron kettles for use and prevent rust, fill them with potato peelings and boil for an hour, then wash with hot water and rub with a little lard. A. O. Dish-C...
-Indelible Ink, The Dairy, Dyeing And Coloring
Indelible Ink Indelible Ink - How To Make An ink that will prove indelible for marking clothes is made of four drachms of nitrate of silver, four ounces of rain water, sixty drops of solution of nut...
-Indelible Ink, The Dairy, Dyeing And Coloring. Continued
How To Color Wool Blue Use three ounces of cream of tartar and five ounces of alum. Boil two pounds of goods in this one hour, then place them in warm water which has extract of indigo in it and boil...
-Household Hints
Household Hints How To Escape From A Burning House If you are ever unfortunate enough to be in a house on fire, apply a wet cloth to the mouth and nostrils; you can get through the dense smoke easil...
-Sick And Convalescent, Preparation Of Food For The Sick And Convalescent
Sick And Convalescent NURSING the sick is a duty that requires intelligence and patience. Few sick persons retain the cheerfulness that characterized them while well, and in dealing with their little...
-Sick And Convalescent, Preparation Of Food For The Sick And Convalescent. Part 2
Koumiss Dissolve a piece of compressed yeast the size of a large pea in a table-spoonful of water, put it into a one-quart can, add one teaspoonful of sugar and fill four-fifths full with milk. Place...
-Sick And Convalescent, Preparation Of Food For The Sick And Convalescent. Part 3
Orange And Lemon Juice A fine preparation for an invalid is made of orange or lemon juice, strained and boiled with an equal weight of loaf sugar and then bottled and corked closely. It is an agreeab...
-Preparation Of Food For The Sick And Convalescent. Jellies, Waters, Broths, Preparation Of Food For The Sick And Convalescent. Tea
Preparation Of Food For The Sick And Convalescent. Jellies Beef Jelly (Excellent For Convalescents) Make some beef tea (see Soups with Meat) with a very little salt. Place one-eighth of an ounce of ...
-Preparation Of Food For The Sick And Convalescent. Mush, Gruels, Ventilation - Sewerage - Drinking Water, Sleeping Rooms
Preparation Of Food For The Sick And Convalescent. Mush Oatmeal Mush Coarse oatmeal should also be cooked like rolled wheat. If desired warm for breakfast, can be left in a granite or porcelain fari...
-Sewers, Pure Water, Infants - How And What To Feed Them, The Nursery
Sewers To destroy the smell is not to destroy the danger; certainly not! The right way to do away with the danger is to remove the cause, and the effect will cease. Flushing a sewer is far more effic...
-Make A Child Happy, Artificial Milk
Make A Child Happy Let a child's home be the happiest house to him in the world; and to be happy he must be merry and cheerful; and he ought to have an abundance of playthings, to help on the merrime...
-Prevalent Disorders And Their Remedies
Simple Remedy To Break Up A Hard Cold WHEN you feel a cold coming on drink four or five glasses of hot water (not warm water, but hot). In one-half hour drink four more glasses of hot water. If the t...
-Prevalent Disorders And Their Remedies. Part 2
Care Of The Ears Children's ears ought never to be boxed, for besides being an ill-mannered way to punish one, it is liable to injure permanently the delicate membrane of the ear. Nor should the ear ...
-Prevalent Disorders And Their Remedies. Part 3
Scrofula Take as much cream of tartar a slies on a nickel, every morning and evening. Or, make a leaf of dried burdock into a pint of tea; take one-half pint twice a day for four months. I have known...
-Corns, Catarrh, Coughs, Cholera, Nose Bleed, Felon Cure
Corns How To Kill Corns Soak bread in vinegar, bind on day and night and they will come out by the roots. S. T. N. How To Cure Corns - Remedy No. 2 The best remedy for a hard corn is to remove it....
-Cramps, Antidote For Poisoning, Hiccough Cure
Cramps Cramp In Bathing For the cure of the cramp when swimming Dr. Franklin recommends a vigorous and violent shock to the part affected by suddenly and forcibly stretching out the leg, which shoul...
-Toilet Suggestions And Recipes
FROM earliest ages, the care of the person has engaged the attention of all who desire to be admired. Each year a new growth of ideas in this direction is springing up, not alone among the women, but ...
-Toilet Suggestions And Recipes. Part 2
One should not drink coffee or eat highly-spiced food and should never touch pork or greasy dishes. Plenty of ripe fruit, oranges, particularly, will assist in clearing the skin. As a medicine take on...
-Toilet Suggestions And Recipes. Part 3
Perspiration Powder One ounce of boracic acid, one drachm of burnt alum, one-half ounce of French chalk, six and one-half ounces of starch. Perfume with fifteen drops each of oil of lemon and oil of ...
-Care Of The Hair
Before retiring the hair should be well brushed. A stiff brush is best for this purpose, as it penetrates the hair and causes a healthy reaction and stimulation of the scalp, and the hair follicles th...
-The Hands, How To Obtain A Handsome Form
The Hands The little housewife must pay constant attention to her hands if she would keep them white and soft. If you can afford it use white castile when washing your dishes. Or, better still, get a...
-Excellent Cream For The Complexion, The Complexion, Sufficient Time For Eating (From "The Pilgrim")
Excellent Cream For The Complexion A cream that is perfectly harmless, so harmless, indeed, that mothers need not hesitate to rub it on infants' faces, has the juice of strawberries as a principal in...
-Nuisances About The House, To Kill Cockroaches, Bed Bug Exterminator, Birthday Parties
Nuisances About The House How To Treat Rats And Mice When these pests of the kitchen are troublesome, and puss is not on duty, they may be soon disposed of by the following strategy: Put a barrel ...







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