Three Meals A Day | by Maud C. Cooke
The great 20th century cook book. A choice collection of valuable and reliable recipes in all classes of cookery and a comprehensive cyclopedia of information for the home including toilet, health and housekeeping departments, cooking recipes, menus, table etiquette, and a thousand facts worth knowing
| Title | Three Meals A Day |
| Author | Maud C. Cooke |
| Publisher | The Educational Co. |
| Year | 1902 |
| Copyright | 1902, The Educational Co. |
| Amazon | Three Meals a Day |
San Francisco Call Building. Market St., Cor. Third. Erected 1896 by Claus Spreckels. Height to Top of Main Cornice, 210 Feet. To Top of Dome, 310 Feet Consisting of 19 Stories. Entire Building Constructed of Marble and Fireproof Throughout. Containing 272 Offices.
"There Is Always A Best Way Of Doing Everything." - Emerson.
First Words- THE science of cookery may very properly be classed among the fine arts, and certainly it is by no means the least among them; for, in the nature of events, a practical knowledge of scientific cooking...
- Marketing. Meats In General
- Beef To be a good judge of meats is essential to safe and successful marketing. Beef is in most general favor and takes natural precedence in the list. Good beef, if young, will be of a bright r...
- Marketing. Game
- Venison This meat is in season throughout the year. It requires less care in curing than other meats. Venison is usually kept several days before cooking. The time, however, varies with the season ...
- Marketing. Poultry
- Turkeys Turkeys from ten to twelve pounds weight are most desirable. If young the leg is smooth and black, a rough and reddish look indicating age. The meat should be firm, and the end of the breas...
- Marketing. Fish
- Fresh Fish One test can be applied to all varieties. If: fresh the eyes should be full, the body full, with firm thick flesh, the fins stiff, and the skin and scales bright. Small fish coming under...
- Marketing. Shell Fish
- Lobsters Are best in May and June. If fresh the elasticity of the tail will be a marked feature. If boiled remember that good ones are very heavy for the size, and that medium-sized ones are the be...
- Marketing. Eggs
- Eggs are tested by holding them toward the light. If tiny spots present themselves it is not newly laid. If a large spot appears, the egg is bad, and should never be used. The yolk of an egg is the mo...
- Sundries
- Flour improves with age and costs much less bought by the barrel. Whole spice, of every variety, is as necessary as ground. A bottle of Halford sauce or mushroom catsup will last years for flavoring g...
- Carving Fowls
- THE carving knife should be light, of medium size, with a fine edge. Skill is required in its management far more than strength, and to facilitate this, it is well to have the joints of the bones of t...
- Carving Meat
- Carving Pork Roast Pig A roast pig is divided before being placed on the table, and is sometimes garnished with the head and ears. This custom is distasteful to many people, and is more hono...
- Carving Fish
- In serving fish take care not to break the flakes, which in cod and fresh salmon are very large, and contribute much to the beauty of its appearance. A fish knife divides it best. It is customary to s...
- How To Make Soups
- SOUP, nourishing but simple, should form the first course at every dinner table. In its fluid form the aliment is ready almost immediately to enter the system, and exhaustion and irritability disappea...
- How To Make Soup Stock
- To ensure a variety of appetizing soups it will be found advisable to keep a supply of soup-stock to be used as the foundation for any required soup. Stock is prepared by extracting the juices from...
- How To Make Soup Flavoring
- Curry Powder Mix 1 ounce of ginger, 1 ounce of mustard, 1 ounce of pepper, 3 ounces of coriander seed, 3 ounces of tumeric, ¼ ounce of Cayenne pepper, ½ ounce cardamons, ½ ounce cummin seed, ½ ounc...
- How To Make Soup Coloring
- Brandy Colored A tablespoonful of burnt sugar dissolved in a little water will make a clear soup the color of brandy or very strong tea. To make this caramel for coloring, burn in a dry saucepan ov...
- How To Make Soup Filling
- Quenelles Or Egg Balls The yolks of 2 hard-boiled eggs, half as much boiled potato, while hot; 1 teaspoonful of chopped parsley; Cayenne and salt to taste; the yolk of 1 egg raw. Mash all together,...
- How To Make Veal Soups
- Block Turtle Soup One calf's head, cleaned according to directions given below; hock of a ham or a few slices of bacon; 1 calf's brain; 3 onions, a turnip and a potato; 2 calf's feet; 1 lemon, Caye...
- How To Make Beef Soups
- Beef Soup 1 pound of beef, 2 quarts of water, 1 cup of rice or pearl barley. Put in a soup pot. Boil slowly for two hours. In another vessel have a good soup bone, together with 1 onion, 1 potato, ...
- How To Make Rabbit Soups
- Puree Of Game A very good game soup may be prepared from the remnants of game, even of different kinds. Boil the pieces, bones and all of the different birds for an hour or more in water, or better...
- How To Make Chicken Soups
- Chicken Soup Truss the fowls that they may be presentable at table. When partly done add ½ teacup of rice. Thicken slightly, according to the amount of liquor, with 1 or 2 teaspoonfuls of flour, ru...
- How To Make Gumbos
- These are Creole dishes, and may be divided into gumbos proper and filees. The glutinous thickening of the former is furnished by okra; of the latter, by a preparation of dried sassafras leaves, with ...
- How To Make Fish Soups
- Oyster Soup, No. 1 To 1 quart of oysters with their juice put 2 quarts of cold water, 1 pint of milk, 1 heaping teaspoonful of salt, and let them boil one minute. Skim out the oysters, add half a t...
- How To Make Vegetable Soups
- Meat Vegetable Soup Boil a knuckle of veal, or a shank of beef in sufficient water to cover it, salt and skim carefully. Let it cook slowly between two and three hours, add hot water if necessary f...
- How To Make Vegetable Soups. Part 2
- Puree Of Potatoes Or Potato Cream Soup Boil a soup bone, together with a small knuckle bone of boiled ham, or a slice of pickled pork, a turnip and a carrot sliced and an onion minced fine in 3 qua...
- How To Make Vegetable Soups. Part 3
- Tomato Soup (With Milk) 2 large cups of tomatoes chopped fine, boil in 1 quart of water, for twenty minutes, add a bit of soda as large as a pea, stir, turn in 1 pint of. sweet milk, season with sa...
- How To Cook Fish
- FISH for the table should be selected with care. Follow the rules given in the chapter devoted to Marketing. Fish should be dressed as soon as possible after they are caught, washed thoroughly in cold...
- How To Cook Fresh Fish
- Boiling Fish All fresh fish, except salmon, should be placed in salted cold water for boiling. If placed in boiling water the outside would cook much sooner than the inside. A little vinegar added ...
- How To Cook Fresh Fish. Part 2
- Boiled Bass Boll the fish in mosquito netting to preserve the shape, and boil according to rule given for boiling fish. When done, serve with a sauce and sliced egg, or egg sauce. Mackinaw T...
- How To Cook Fresh Fish. Part 3
- Boiled Red Snapper This fish is common in the Gulf of Mexico and is one of the most delicious for. table use that the waters of the sea afford. To boil, take a medium sized fish, cleanse and was...
- How To Cook Fresh Fish. Part 4
- Flaked Fish Take half a pound of cold cooked fish nicely faked. Make a sauce as follows: Dredge some flour into ½ cup or hot water placed in a stew pan; add butter the size of an egg, 1 dessert spo...
- How To Cook Fresh Fish. Part 5
- Baked Eels Eels are very tempting, cut in small strips and laid in a deep dish with bits of salt pork. Season with salt and pepper. Cover well with breadcrumbs and bake half an hour. Baked H...
- How To Cook Codfish
- Salt Codfish Cover the necessary quantity of fish with cold water, and soak over night, a tablespoonful of vinegar may be added to the water. In the morning pour off this water and put over the fir...
- How To Cook Mackerel
- Salt Mackerel Salted mackerel should be placed in an earthen dish of cold water several hours before it is cooked. In cooking place it in cold water, let it boil, then turn off the water and pour o...
- How To Cook Salmon
- Smoked Salmon Soak smoked salmon in. warm water five or six hours. When ready to cook place in cold water and bring to a boil. When cooked, flake nicely. Have ready 3 hard-boiled eggs chopped, and ...
- How To Cook Salt Fish
- White Fish Place in plenty of cold water over night, or still better, in a pan of sour milk. Scald slightly when ready for cooking, lay on a well-buttered plate with bits of butter over the fish, a...
- How To Cook Oysters
- Oyster Stew Strain the liquid from 1 quart of oysters. Place this with the meats over the fire. Remove the oysters as soon as they begin to boil; add to the liquor 1 pint of hot cream (milk will do...
- How To Cook Oysters. Part 2
- Oysters On Toast Select a dozen fresh plump oysters. Have ready delicately browned toast moistened in hot cream and well buttered. Put the oysters with their own liquor in a stew-pan; season with a...
- How To Cook Oysters. Part 3
- Steamed Oysters Wash shell oysters and lay them in a steamer with the upper shell down. Put the steamer over a kettle of boiling water. Cover and steam twenty minutes. If at the end of this time th...
- How To Cook Oysters. Part 4
- Oyster Omelet 15 oysters. 4 eggs. 4 tablespoonfuls of milk. Let the oysters boil up once in 2 spoonfuls of milk, seasoned with butter and slightly thickened with flour. Beat the eggs with the...
- How To Cook Clams
- Clam Fritters (See Fritters). Clam Soup (See Soup). Clams On Toast Wash the clams and put them in a kettle with just enough -pater to prevent scorching. Heat them until the shel...
- How To Cook Lobsters
- Lobster Croquettes (See Croquettes). For Lobster Salad (See Salads). Lobsters Boiled To choose lobster see hints on marketing. Put the lobster in boiling water head first, let i...
- How To Cook Shell Fish
- Oysters should be carefully chosen; large, extra and from-fleshed bivalves are as necessary for stews as for fries or roasts. Oysters should never be plunged in hot water to increase their size, as...
- How To Cook Venison
- How To Roast Haunch Or Saddle Of Venison Wash the surface with lukewarm vinegar and water (it should have hung at least a week in a cool place) and rub with butter to soften it. Cover with greased ...
- How To Cook Rabbit
- Rabbit Roasted Skin, clean, lay in salt water while preparing the following dressing: Mince a slice of fat salt pork and mix with sufficient moistened bread-crumbs to fill the cavity, seasoning it ...
- How To Cook Game
- SEE Marketing with regard to game. Bead also the directions for the preparation of feathered game and the hints on Meats. Game at some seasons of the year is as cheap as other meat, is easily diges...
- How To Cook Game. Part 2
- Frog On Toast The hindquarters or saddle of the frog is used for food. After dressing, let it he in cold water until wanted. When ready to cook, first roll in flour, then dip in beaten egg, then in...
- How To Cook Game. Part 3
- Quail On Toast Dress carefully, removing the feathers without scalding. Split down the back, put in salt water for a time, then dry, butter carefully, season with pepper and salt and broil on a gri...
- How To Cook Game. Part 4
- Game Pie This may be made of one variety of bird or a mixture of grouse, pheasants, quail and partridges. Dress the birds and cut in pieces. Trim off the necks, lower ribs, etc. Put the giblets in ...
- How To Cook Poultry
- FOWLS are better if killed the day before using; and during the winter months, keeping a longer time is an improvement. All kinds of poultry and meat can be cooked quicker by adding to the water, i...
- How To Cook Poultry. Continued
- How To Bone Fowls Singe and pick a fat young turkey. This is the easiest fowl to bone. Then cut through the skin the whole length of the back with a sharp-pointed knife. Go on cutting the meat from...
- How To Cook Turkey
- Roast Turkey. New England Fashion Pick, singe to free from pin feathers, draw, (see directions), wash and dry. After this dip the turkey two seconds into boiling water, and then two seconds into ic...
- How To Cook Chicken
- Roast Chicken Prepare and stuff the same as for roast turkey. Boiled Chicken Prepare the same as boiled turkey. Chicken Fricassee Cut the fowl up according to directions. Wash i...
- How To Cook Chicken. Part 2
- Chicken Corn Pie Dress, wash and joint a fowl as. for chicken pie. Stew and season in the same manner. Take the kernels from 12 ears of sweet corn, put a layer of it in a pan; then a layer of chick...
- How To Cook Chicken. Part 3
- Broiled Chicken Have a hot bed of coals and a well buttered gridiron, not too near the fire. Split a dressed chicken clown the backbone and lay it out as flat as possible. Season lightly with salt ...
- How To Cook Ducks
- Roast Ducks Pick and draw a pair of ducks; wash as slightly as possible. To stuff take: 1 quart of bread-crumbs. 1 onion minced fine. 1 teaspoonful each of sage, salt and pepper. (2 ...
- How To Cook Meats
- Where meat is tough add a little vinegar or a piece of lemon to the water in which it is boiled. This will result in a shortening of time and a saving of fuel, while the meat will be rendered more eas...
- How To Cook Beef
- Roast Beef Allow one-quarter of an hour for each pound of meat. This old and reliable rule may be varied to suit the different tastes; twenty minutes to the pound will secure a well-done roast. To ...
- How To Cook Beef. Part 2
- Fried Steak See first that the pan, and the dripping or butter to be used, are thoroughly hot. Prepare the steak as for broiling. Sear quickly on both sides and turn often until done never piercing...
- How To Cook Beef. Part 3
- Mock Duck Take a round steak, bone it, make a dressing as for turkey. Spread this over the steak, roll up and tie, roast half an hour. Beef Cheese Boil beef of any kind, the shank is good...
- How To Cook Beef. Part 4
- Boiled Flank, Stuffed Take a piece of flank, 6 or 8 inches wide, and as long as it will cut; sprinkle it with salt and let stand twenty-four hours. Then prepare stuffing as for chicken or turkey; s...
- How To Cook Beef. Part 5
- Beef Tongue, Boiled Wash the tongue carefully and soak twenty-four hours, changing the water at least once. Put it over to cook in cold water and boil from four to six hours, according to the size....
- How To Cook Veal
- Veal Roast The loin of veal is the best part for roasting, though the breast and rack are very good for the same purpose, as is the fillet also. Salt, pepper and rub with butter. Put in a pan with ...
- How To Cook Veal. Part 2
- Veal Stew Cut the veal in pieces, and put it over in about 3 pints of water; add pepper and salt, onion chopped fine. Let it stew one hour and add a few potatoes sliced. The potatoes can be left ou...
- How To Cook Veal. Part 3
- Veal Loaf (Without Egg) 1 cupful of cold cooked veal, minced. 1 cupful of raw veal, minced. ¼ cupful of raw fat bacon or pork. Salt pepper and a pinch of powdered bay leaf. Mix; make up in a little...
- How To Cook Veal. Part 4
- Pillau Of Veal Boil a piece of lean veal until tender. Take up and cut into strips 8 or 4 inches long, return to the kettle with the liquor it was boiled in, and add 1 teacupful of rice to every 3 ...
- How To Cook Mutton
- Roast Mutton Mutton for roasting should have some butter rubbed over it and be dredged with salt and pepper. Put a little water in the baking-pan and a lump pf butter; baste fre- quently. The bony ...
- How To Cook Lamb
- Roast Lamb The fore and hind quarters are good roasting pieces. Dredge with flour, sprinkle salt, pepper and bits of butter over the meat; baste it frequently with butter and water, a tablespoonful...
- How To Cook Pork
- Roast Pork Put over in a hot pan with about 2 cupfuls of water in the bottom. Score the skin in either strips or diamonds. Rub with salt, pepper and finely powdered sage. Roast until thoroughly don...
- How To Cook Pork. Part 2
- Soused Pigs' Feet Take pigs' feet and ears that have been boiled until tender. To half a dozen feet take 1 pint of vinegar, 1 tablespoonful of salt, a little allspice, mace, and a few cloves and pe...
- How To Cook Pork. Part 3
- Pork Pie Boil tenderloin or backbone until done. Chop fine. Season with pepper, salt, sage and summer savory. Line a deep pudding dish with a rich crust, fill with the meat, put in by layers and dr...
- How To Make Pork Sausages
- 50 pounds finely chopped pork. 12 ounces salt. 4 ounces ground black pepper. 4 ounces sage or summer savory. 2 ounces saltpetre. 1½ pounds of fat meat to 3 pounds of lean is in excellent p...
- How To Render Lard
- Cut the fat in small pieces, either the leaf or the side pork. Put in 1 pint of water to a No. 8 kettle full of lard. Simmer slowly, stirring frequently and watching that it does not burn. When the sc...
- How To Cure Meats
- Brine or Pickle for Beef, Ham, Shoulder or Mutton. 50 pounds of meat. 3 gallons of water. 7½ pounds Turk Island salt. 1 quart molasses. 1½ pounds brown sugar. 1½ ounces saltpetre. ...
- How To Make Hash
- LEFT-OVERS are a necessary part of all comfortable, not to mention abundant housekeeping. To utilize these in an appetizing, and at the same time economical way, is one of the accomplishments of all...
- How To Make Hash. Part 2
- Mutton Hashed Cut the cold mutton in small pieces; if underdone, so much the better; season well. Boil the bones and rough trimmings of the meat in sufficient water to cover them; strain the gravy ...
- How To Make Hash. Part 3
- Tomato Meat Pie Cover the bottom of a pudding dish with bread-crumbs, then a layer of cold roast mutton chopped fine, then a layer of tomatoes sliced, repeat as before, having the last layer crumbs...
- How To Make Croquettes
- Croquettes may be fried in almost any kind of sweet dripping. Always remember the fat should be hot, the croquette well-breaded, and the whole fried quickly and neatly so that no suspicion of grease m...
- How To Make Eggs
- EGGS may be packed and preserved in several ways. Brine For Eggs 1 pint of slaked lime. 1 pint of salt. 2 ounces cream-tartar. 4 gallons of water. Dip the eggs in melted tallow and ...
- How To Make Eggs. Continued
- Egg Fricassee Slice the requisite number of hard-boiled eggs. Pile lightly in a dish and pour over them the following gravy or sauce. 1 tablespoonful of flour. 1 tablespoonful of butter rubbe...
- How To Make Omelets
- Keep a separate pan for omelets that it may be always bright and smooth and thus prevent any trouble in turning out. Plain Omelet 4 eggs, whites and yolks beaten separately tablespoonfuls of...
- How To Make Sauces
- SAUCES are done when they boil from the side of the pan. Olive Oil, should always be added to a salad dressing before the vinegar is used, to prevent curdling; then add the vinegar, stirring constantl...
- How To Make Sauces. Part 2
- Gravy For Hash This gravy may also be served with cold meats: ¼ pound of cold beef. ½ pint cold water. 1 small onion. 1 teaspoonful of catsup. ½ teaspoonful of arrowroot or corn star...
- How To Make Sauces. Part 3
- Maitre D'Hotel Butter 1 tablespoonful butter. 1 teaspoonful chopped parsley. Juice ½ lemon. Cream the butter. Add the parsley and lemon juice. Spread over the fish and let soak in. This is...
- How To Make Sauces. Part 4
- Parsley Sauce Boil a bunch of parsley a minute or so in salted water. Brain. Chop fine, omitting the stems. Stir this into drawn butter, sauce or melted butter, allowing 2 small table-spoonfuls of ...
- How To Make Mustards
- Spiced Mustard ¼ pound mustard. 2 tablespoonfuls sugar. 1 teaspoonful each of ground cinnamon, allspice and cloves. 1 small teaspoonful of salt. Mix well. Add good vinegar until the desired c...
- How To Make Catsups
- Unrivalled Tomato Catsup ½ bushel tomatoes. Boil three hours. Strain out skins and seeds and add: 8 pints vinegar. ½ pound salt. ¼ pound black pepper. 1 tablespoonful Cayenne pepper. 2 tables...
- How To Make Catsups. Continued
- Cold Catsup 1/3 peck of ripe tomatoes, chopped fine. 1 cupful grated horse-radish. ½ cupful of salt. 1 cup mustard seed. 2 red peppers, chopped fine. 1 cupful nasturtium seed, choppe...
- How To Make Salad Dressings
- Nonpareil Salad Dressing This sauce may be bottled, corked and kept for several weeks and will be found very convenient to have on hand. 8 yolks of eggs, well beaten. 1 cupful of white sugar....
- How To Make Potato Salads
- Potato Salad Plain 1 pint cold boiled potatoes chopped. 1 small onion chopped. ½ cup vinegar. 1 teaspoonful melted butter. Parsley, salt and pepper to taste. One or two hard-boiled eggs chopped ...
- How To Make Chicken Salads
- Chicken Salad 1 large boiled chicken, cold. 8 heads of celery, white part. Equal amount of white cabbage, chopped. 1 or 2 heads of young lettuce if convenient. 10 hard-boiled eggs. 2...
- How To Make Veal Salad
- Boil a piece of veal; the hock is good. Pick he meat from the bones and chop, not fine. Rub the yolks of 4 lard-boiled eggs into a smooth paste. Add ½ teacupful of melted ratter (some prefer olive oil...
- How To Make Salads
- Lettuce Salad 3 heads lettuce chopped. 1 cupful boiling sweet milk. 1 small teacupful vinegar. 1 tablespoonful butter. 2 eggs well beaten. 1 tablespoonful white sugar. 1 teaspoonful celery...
- How To Make Salads. Part 2
- Sweet-Bread Salad Boil sweet-breads, slice and mix with sliced boiled potatoes and celery; serve on lettuce with any preferred dressing. Salade A La Rnsse Cut up a variety of vegetables i...
- How To Make Salads. Part 3
- Bean Salad String and wash the beans; cook tender in boiling water; remove to cold water to render crisp; drain and cool two hours before serving. Season with pepper, salt and vinegar. Drain before...
- How To Make Garnishes
- GARNISHES when tastefully used, add much to the appetizing and artistic effect of the whole table; though it is never wise to carry the art of garnishing or decorating any dish to an extreme. H...
- How To Make Garnishes. Continued
- Chops, Gutlets, Gold Fowl, Gold Meats Garnish Currant Jelly Currant Jelly or any other bright jelly laid in spoonfuls around the dish and a little dotted over the meat. This way of garnishin...
- How To Cook Potatoes
- Mashed Potatoes Mashed Potatoes should be rounded up and dotted with black pepper. A little minced parsley is pretty strewn over stewed potatoes. Silver vegetable dishes will be found very de...
- How To Cook Potatoes. Part 2
- Stuffed Potatoes Mince some cold meat very fine and season to taste. Choose large potatoes of one size, peel and core, taking care not to core them through. Fill them with the minced meat and put t...
- How To Cook Potatoes. Part 3
- Brown Potatoes Boil and peel some large potatoes three-quarters of an hour before the roast beef is taken from the oven. Skim the fat from the gravy. Dredge the potatoes with flour, and put in with...
- How To Cook Green Corn
- Boiled Green Corn Get short, full ears of corn; trim off all the husks, leaving only the last inside leaves. Have a kettle of boiling water with a small teaspoonful of salt to each quart. If very t...
- How To Cook Green Corn. Continued
- Canning Corn Cut the corn from the cob. Boil in sufficient water until well done. Dissolve 1¼ ounces of tartaric acid in ½ pint boiling water. While cooking add 2 tablespoonfuls of the tartaric sol...
- How To Cook Tomatoes
- Stewed Tomatoes Pour scalding water on ripe tomatoes and let them remain in it two minutes. Peel and slice them and put in a stewpan with a little salt and butter and let stew for one-half hour. At...
- How To Cook Asparagus
- Asparagus On Toast Choose green stalks of asparagus, the largest are best; cut off the white tough part, lay in cold water for an hour. Tie in small bunches, putting the heads all one way. Cook one...
- How To Cook Mushrooms
- How To Test The upper part and the stalks of good mushrooms are white; as they increase in size the under part gradually opens and shows a fringe surface of a fine salmon color, which, as the mushr...
- How To Cook Peas And Beans
- Green Peas, Fresh Or Canned 1 peck will answer for a family of four or five. Shell them, but do not wash, as this injures the flavor. Put them in boiling salted water; add a teaspoonful of white su...
- How To Cook Cabbage
- Boiled Cabbage Trim the outside leaves off, cut in quarters, or in round slices. Put in a kettle of boiling water with a teaspoonful of salt, cover and let the cabbage boil lively for half an hour....
- How To Cook Turnips
- Turnips Stewed Peel, slice, chop and cook in boiling salted water until tender. Drain and season with pepper. To 2 quarts of turnip add 1 pint of cream or rich milk. Mix 1 tablespoonful of flour an...
- How To Cook Carrots
- Wash and scrape. Leave in cold water half an hour. Boil until tender in salted water. Chop or mash fine, seasoning with butter, pepper and a few teaspoonfula of cream or milk. Carrots Stewed ...
- How To Cook Beets
- Wash carefully, neither cutting nor scraping that juice and color may be preserved. Boil until tender. In summer {his will take an hour, in winter at least three hours. Slice hot and season with plent...
- How To Cook Parsnips
- Parsnips Stewed Wash, pare and split in two, or if large, cut in slices. Neither carrots or parsnips should be boiled, whole, as the outside is done too much before the inside is tender. Boil until...
- How To Cook Cucumbers
- Cucumbers Stewed Cucumbers that are just too old for pickling or serving raw are at their prime for cooking, and cap be served in innumerable ways, being, in fact, one of oar most useful vegetables...
- How To Cook Egg Plant
- Fried Egg Plant Slice the egg plant without paring, into 5 or 6 pieces, omitting, the end parings. Boil in salted water five minutes to extract the strong taste. Drain. Dip each slice in beaten egg...
- How To Cook Okra
- Fried Okra Cut in slices, rinse in cold water, dip in flour and fry brown in salted butter or lard. Gumbo. Creole Style Take equal quantities of young, tender okra chopped fine, ripe toma...
- How To Cook Vegetables
- POTATOES for baking should be pricked before putting in the oven to allow the escape of steam, and thus prevent bursting. Vegetables of all kinds are better for being kept in cold water a short tim...
- How To Cook Vegetables. Continued
- Serving Vegetables These should be cooked with care that their flavor may be preserved. Baked Potatoes, or those boiled in the skin should have a large folded napkin laid in the dish, the corner...
- How To Make Bread
- GOOD flour and pure yeast are an absolute necessity in making good bread. Bread is well termed the staff of life. In order to make good bread (to know how to do this is an accomplishment of which any ...
- How To Make Bread. Part 2
- Hop Yeast Six or seven common-sized potatoes grated. Stir a heaping tablespoonful of flour with the grated potato. Put 1 cup of hops in 2 quarts of boiling water. Let boil half an hour, strain and ...
- How To Make Bread. Part 3
- Bread With Potato Sponge Peel and boil 4 medium sized potatoes in 1 quart of water. When done, mash and pour both potatoes and water boiling hot over about 1 pint of flour, stirring well. Do this a...
- How To Make Bread. Part 4
- Milk Yeast Bread Take 1 pint of Graham flour. Stir in 1 tablespoonful white sugar, 1 tablespoonful ginger, 1 teaspoonful saleratus, 1 teaspoonful salt. Set this away in a covered dish or glass frui...
- How To Make Bread. Part 5
- Graham Bread (II) Take 2 quarts of buttermilk and let come to a boil; turn into a pan and when quite cool stir in enough Graham flour to make a thin batter. Add a small cupful of yeast, put in a wa...
- How To Make Bread. Part 6
- Corn Bread 2½ pints of corn-meal. 3 eggs, well beaten. 1 tablespoonful of melted butter. 2 tablespoonfuls of sugar. 1 quart of sweet milk. Mix thoroughly and add 1 pint of wheat flour i...
- How To Make Biscuits
- Soda Biscuit 1 pint of buttermilk or sour milk. 1 teaspoonful of soda. ½ cupful of butter or lard. Flour to mix a soft dough. Cut rather thin. If a pint of sour cream be used instead of mi...
- How To Make Rusks
- 1 pint of warm milk. ½ cup yeast. Mix in sufficient flour to make a thick sponge, when light work in: 1 cup sugar. 2 heaping tablespoonfuls butter. 4 eggs well-beaten. ½ teaspoonful salt. ...
- How To Make Rolls
- Virginia Rolls 3 potatoes, boiled and mashed. 1 tablespoonful sugar. 2/3 pint boiling water. 1 cupful yeast. Add the yeast when cool and let rise. Then add 1 quart water and flour enough to knead. ...
- How To Make Crackers
- Milk Crackers Rub ½ cup butter with 3 cups of flour; dissolve 1 teaspoonful of soda in ¼ cupful water and strain over the flour; add 1 teaspoonful salt, 2 teaspoonfuls cream tartar and sweet milk e...
- How To Make Muffins
- Gem pans must be of iron, the deep style should always be used. Heat thoroughly and butter well. Salt should never be used unless there is rising of some sort in the recipe. Muffin rings may be ...
- How To Make Gems
- Sweet Milk Graham Gems 1 egg, well beaten. 1 pint of new milk. ¼ teaspoonful of salt. Flour to make a stiff batter. Have iron gem-pans (the deep ones are better) well buttered and heated hot. Till ...
- How To Make Waffles
- Raised Waffles 1 quart of wheat flour. ½ cupful of yeast. 1 quart of warm sweet milk. 2 eggs, beaten. 1 tablespoonful of melted butter. 1 tablespoonful of salt. Mix all the ingred...
- How To Make Batter Cakes
- Pan'cakes and corn-bread require more baking powder than other things. Waffles and griddle-cakes are not so good in the first lot as those that follow, because after the iron has been used it will ...
- How To Make Batter Cakes. Continued
- Quick Corn-Meal Griddle Cakes Make same as quick com meal muffins, and fry on a griddle. Rye Griddle Cakes 1½ cups sour milk. 4 tablespoonfuls molasses. 1 cup wheat flour. 1 egg....
- How To Make Cereals
- Graham Fruit Mash Make a mush by stirring Graham flour slowly into boiling water. It must not be too thick. Cook 20 minutes. Then stir in a few tablespoonfuls of milk or cream, and 1 cupful of fres...
- How To Make Toasts
- Cream Or Milk Toast Heat 1 pint of milk to boiling and add a tahlespoonful of flour rubbed smooth in a little cold milk, a teaspoonful of butter and ¼ teaspoonful salt. Pour this over ½ a dozen sli...
- How To Make Sandwiches
- Sandwich Dressing Mix 2 tablespoonfuls of mustard with enough hot water to form a paste. Three tablespoonfuls of salad oil, or the same amount of melted butter. Add a little red or white pepper, sa...
- How To Make Griddle Cakes
- Crumb Griddle Cakes Soak pieces of dry bread in cold water until very soft. Press free from water, mash fine, or rub through a colander. To: 2 pints of bread pulp, add 2 beaten eggs. 1 teaspo...
- How To Make Fritters
- FRITTERS should be fried in as much lard as is required for doughnuts. The lard must be boiling hot, when the fritter will rise quickly to the top. They do not require turning over. Send to the table ...
- How To Make Fritters. Continued
- Banana Fritters 1 cup of flour. 2 eggs beaten separately. 1 tablespoonful butter. 1 cup milk or water. Add the whites of the eggs last of all, whipped to a stiff froth. Slice the bananas (...
- How To Make Pastry
- GLAZE pie crust for fruit, custard and other pies by brushing over the under crust with a little beaten egg just before filling with the pie mixture. If the pie is very delicate in color use the beate...
- How To Make Pie-crust
- 1 quart flour, before sifting, 1 cupful butter or lard. ¼ teaspoonful salt. 1 level teaspoonful baking-powder. Cold water sufficient to work the dough in shape. Do not touch the paste with the hands u...
- How To Make Apple Pies
- Green Apple Pie Pare and core tart ripe apples. Slice thin. Fill the under crust. Add a small teacupful of sugar, 2 tablespoonfuls of water. Dredge the top well with flour. Dot over with hits of bu...
- How To Make Lemon Pies
- Lemon Pie, Plain 1 lemon juice and grated yellow rind. 1 cupful sugar. 1 cupful boiling water. 1 tablespoonful cornstarch, or 2 of flour. 1 teaspoonful melted butter. 2 yolks of eggs...
- How To Make Mince Pies
- 4 pounds lean, cold-boiled meat chopped fine. (Beef tongue, beef heart, beef shank). 9 pounds chopped apples. 3 teaspoonfuls ground cloves. 1½ pounds chopped suet. 10 teaspoonfuls ground cinn...
- How To Make Pumpkin Pies
- Cut the pumpkin in thin slices, peel and cut up; steam until done or boil until tender in as little water as possible. Mash the pumpkin to a pulp and cook dry as possible without scorching; rub throug...
- How To Make Pies
- Orange Pie 1 orange, juice and grated yellow rind. 1 cupful sugar. 1 tablespoonful corn-starch or flour. 2 yolks of egg. 1 white of egg. 1 teaspoonful melted butter. Milk enough to fill...
- How To Make Pies. Part 2
- Raisin Pie Grated yellow rind of 1 lemon. Remainder of lemon, chopped. 1 cupful of stoned raisins. Butter, size of walnut. ½ cupful of molasses. 1 cupful of brown sugar. 2 cupfuls of water. ...
- How To Make Pies. Part 3
- Cocoanut Pie 1 cup of grated cocoanut, if dessicated soak over night in milk; if fresh, this will be unnecessary. Put this in a large coffee cup and fill up with milk. When ready to bake, take 2 te...
- How To Make Pies. Part 4
- Carrot Pie Make same as Sweet Potato Pie. This is healthful and nourishing even for dyspeptics if the Hygienic Cream Pie-crust is used. Molasses Pie Line a tin with plain paste. Put ½ tea...
- How To Make Custard Pies
- Custard Pie, Plain Boil a quart of milk with ½ dozen peach leaves or the rind of a lemon. Turn it off and let cool. Stir in 4 beaten eggs, 4 tablespoonfuls of sugar, a pinch of salt. This will make...
- How To Make Tarts
- Cranberry Tart Pie 1 quart cranberries. 1 pint of water. 1 pound, or pint of sugar. Stew gently until soft. Mash. When cool put in a pie dish. Put a strip of paste (puff paste is very suitable) aro...
- How To Make Cheesecakes
- Almond Cheese Cakes Blanch four ounces of sweet almonds. Reduce them to a paste with a wine glass of rose water. Add 4 tablespoonfuls of white sugar and three eggs well-beaten. Mix and beat thor...
- How To Make Short-Cakes
- Strawberry Short-Cake 1 quart of flour. 3 teaspoonfuls of baking-powder. 2/3 cupful of butter. Milk or water to mix soft. Divide into two or three equal parte and roll out according to the si...
- How To Make Dumplings
- Bags for boiling dumplings or puddings, should be made of thick cotton cloth. Before using dip in water, wring out and flour inside. When the dumpling or pudding is put in, tie the bag tight, leaving ...
- How To Make Dumplings. Continued
- Lemon Dumplings ½ pound grated bread. ¼ pound finely chopped suet. ¼ pound sugar. 1 lemon. Squeeze the juice over the sugar and chop the rest very fine. 1 large tart apple grated. 2 tables...
- How To Make Fruit Desserts, Baked Or Steamed
- Apple Jonathan 1 pint of sweet milk. 1 egg, beaten. 1 small teaspoonful of soda. ½ teaspoonful of salt. 2 small teaspoonfuls of cream-tartar. Flour to make a batter rather thin. Have 4 or ...
- How To Make Fruits For Cakes
- Raisins should be stemmed. For stoning easily, pour boiling water over the raisins and drain off. This loosens them and the seeds come out with ease. If water is used dry them thoroughly before using....
- How To Make Flavoring Extract
- Bitter Almond Extract 1 pint of alcohol, 1 teacupful of peach meats. Let stand. Vanilla Extract ½ pint of alcohol, 8 vanilla beans broken in bits. Let stand a few days. Lemon Extra...
- Weights And Measures
- Sugar 2 heaping teaspoonfuls equal 1 heaping tablespoonful. 2 level coffeecups powdered equal 1 pound. 1 pint (A, coffee) equals 12 ounces. 1 pint granulated equals 14 ounces. 1 quart of either equ...
- How To Make Cake Frosting
- Cake should be nearly if not quite cold before attempting to frost it. In frosting dip the knife frequently in cold water. Very thick frosting may be made to adhere to a cake by taking 1 teaspoo...
- How To Make Cake Frosting. Continued
- Frosting (White) 2 whites of eggs beaten stiff. ½ pound of powdered sugar. Beat together until it will fall in flakes from the knife. Dust the cake with flour to absorb any grease, and brush ...
- How To Make Fruit Cakes
- Wedding Fruit Cake 3 pounds of batter, beaten to a cream. 3 pounds of sugar, added to this and beaten with the hand until light. ½ pint of rose-water. 24 eggs, well-beaten, and: 4 ...
- How To Make Loaf Cake
- [See page 239 for weights and measures where scales are not convenient. Groom's Cake 1 pound of sugar. 1 pound of butter and: 12 yolks of eggs, beaten to a foam. Mix and beat thoroughly t...
- How To Make Feather Cakes
- Feather Cake (Eggless) 1 cupful sugar. 1 cupful sweet milk, or milk and water. 2 1/2 cupfuls flour. 1 teaspoonful lemon extract. 1 teaspoonful cream-tartar. 1/2 teaspoonful soda. 1 tablesp...
- How To Make Marble Cakes
- Light Part 1½ cupfuls white sugar. ¾ cupful sweet milk. ½ teaspoonful soda. ½ cupful butter. 1 teaspoonful cream-tartar. Whites of 4 eggs. 2½ cupfuls of flour sifted with the rising. 1 ...
- How To Make Loaf Cakes
- 1 pound of butter beaten to a cream. 2 pounds of sugar rolled fine. 3 pounds of sifted wheat flour. 3 well-beaten eggs. 3 teaspoonfuls of soda, dissolved in a little water. 1 tablespoon...
- How To Make Pound Cakes
- Pound Cake 1 pound pulverized sugar. 1 pound of butter. 10 eggs. 1 pound of flour. ½ cupful of sweet milk. 1 teaspoonfuls baking-powder. Rub the butter to a cream, add the beaten yolk o...
- How To Make Coffee Cakes
- 1 cupful sugar. 1 cupful molasses. 2 cupfuls of raisins. 1 teaspoonful cinnamon. ¼ teaspoonful cloves. 1 teaspoonful soda. 1 cupful butter. 1 cupful strong black coffee. 1 egg. 5 ...
- How To Make Cakes
- CAKE making is an easier and simpler matter when everything is prepared before hand. Cream-tartar or baking powder should be measured and sifted with the exact quantity of flour; butter and spices mea...
- How To Make Cakes. Part 2
- Marshmallow Cake Soak 2 tablespoonfuls of gelatin in water enough to cover. Add ½ cup of boiling water. When dissolved beat until stiff with 2 cups of powdered sugar. Flavor with vanilla. Wet a cak...
- How To Make Cakes. Part 3
- Spice Raisin Cake 1 cupful butter. 1 cupful molasses. 3 cupfuls flour. 1 or 2 cupfuls stoned raisins. 1 cupful brown sugar. 8 eggs beaten separately 1 cupful sour milk. 1 level teasp...
- How To Make Cakes. Part 4
- Snowflake Cake 1½ cupfuls white sugar. ½ cupful butter. Whites of 8 eggs well-beaten. ½ cupful water or milk. 1 teaspoonful cream-tartar. ½ teaspoonful soca sifted with 3 cupfuls of flour. ...
- How To Make Cakes. Part 5
- Lincoln Cake 1/2 pound butter. 1 pound flour. 2 cupfuls sour cream (or milk). 1 nutmeg grated. 1 pound of sugar. 6 eggs. 1 teaspoonful cinnamon. 1 tablespoonful rose-water. Teaspoonf...
- How To Make Cakes. Part 6
- Cream Cake 1 cupful sour cream. 2 cupfuls flour. 1 cupful sugar. 1 egg. ½ teaspoonful soda. This can be baked in a loaf or is nice baked in gem irons. Huckleberry Cake 1 quart of...
- How To Make Layer Cake Fillings
- Cream Fillings Cream Fillings for layer cakes necessitate the use of frosting for the top layer, or a heavy dusting of powdered sugar. Boiled Icing Boiled Icing for filling, make same as ...
- How To Make Jelly Cakes
- Lemon Jelly 2 cupfuls of sugar. Yolks of 3 eggs. Juice of 2 lemons. Set the dish in boiling water and cook until thickened. Then add the well-beaten whites of the eggs. Spread between the lay...
- How To Make Caramel Cake
- Chocolate Caramel Cake Whites of 6 eggs. ¾ cupful of butter. ½ cupful of cornstarch. 2 cupfuls of sugar. 1 cupful of milk. 2 cupfuls of flour. 3 teaspoonfuls of baking-powder. Bake in 2...
- How To Make Ribbon Cakes
- Ribbon Nut Cake White Part Make the rule given for Snowflake Cake, and bake in two square shallow tins. Nut Part 2/3 cupful sugar. 1 cupful flour. 1/3 cupful butter. 1/3 cupful milk. ...
- How To Make Layer Cakes
- Layer Cake should always cool on a perfectly flat surface, not a plate. One of the jelly cake tins turned upside down will answer. Many of the frostings given for Loaf Cakes make a very desirable f...
- How To Make Layer Cakes. Part 2
- Chocolate Ribbon Cake 1 teacupful sugar. 1 cupful milk. 2 teaspoonfuls baking powder sifted with 2 cupfuls of flour. 1 tablespoonful butter. 1 egg. Mix in the usual manner. Divide the cake ba...
- How To Make Layer Cakes. Part 3
- Railroad Cake 1½ cupfuls of white sugar creamed with ½ cupful butter. 5 whites of eggs. 1 cupful sweet milk, or half of milk and water. 3 cupfuls of flour sifted before measuring, and sifted aga...
- How To Make Layer Cakes. Part 4
- Spice Layer Cake 2 cupfuls sugar creamed with 1 cupful of butter. 1 cupful sweet milk. 5 eggs beaten separately. 4 cupfuls flour sifted with 2 teaspoonfuls baking powder. Mix the yolks, we...
- How To Make Cookies
- Sugar to be sprinkled over cookies is best dusted on the molding-board and the dough rolled over it. Ingredients for cookies need not be creamed together as carefully as for nice cake. Neither shou...
- How To Make Jumbles
- Jumbles (Delicious) 1 pound flour. 1 pound powdered sugar. Grated yellow rind of 1 lemon. Mix and add the yolks of 4 eggs, well-beaten. Whites of 4 eggs whipped to a foam. Beat up the whole with...
- How To Make Doughnuts
- Raised Doughnuts Or Nut Cakes Heat 1 pint of milk (sweet) or water, lukewarm; stir into it a cupful of melted lard, then flour until it is a thick batter and add one-half cake yeast. Set in a warm ...
- How To Make Fried Cakes
- Fat for fried cakes, doughnuts, crullers, etc., should be kept at just the right temperature otherwise the cakes will soak fat. A piece of dough should be dropped in to test it. If this rises to th...
- How To Make Fancy Cakes
- Hermits 8 eggs. 1 cupful butter. 1½ cupfuls of brown sugar. 1 cupful chopped raisins. 2 tablespoonfuls of mixed spices. Flour to roll. Cut out like cookies. Love Cakes 3 eggs. 6 ...
- How To Make Ginger Cakes
- The grated yellow rind and juice of an orange add much to the flavor of ginger cake. New Orleans molasses is the best to use. Bear in mind that good cake cannot be made with poor molasses. Syrup sh...
- How To Make Ginger Cakes. Continued
- Fruit Gingerbread 2 pounds of flour. 1 pound of coffee sugar. 2 cupfuls of molasses. ¾ pound of butter. 1 pound of raisins. 1 pound of currants. ½ cupful of sour cream or milk. 6 egg...
- How To Make Molasses Cookies
- 1 cupful New Orleans molasses. ½ cupful sugar. Finch of salt. 1 tablespoonful cinnamon. 1 teaspoonful soda dissolved in the milk. ½ cupful lard. ½ cupful sweet milk. Set the pan o...
- How To Make Plum Puddings
- Old English Plum Pudding To make what is called pound pudding take: 1 pound of raisins, stoned. 1 pound of Zante currants, washed and dried. 1 pound finely chopped suet. 1 pound grated ...
- How To Make Rice Pudding
- Rich Rice Pudding Boil half a pound of rice in slightly salted water until tender. Drain, mix with 4 eggs beaten separately, ½ pint thick sweet cream with 2 tablespoonfuls butter melted in it. 1...
- How To Make Tapioca Puddings
- Danish Tapioca Pudding 1 cupful tapioca. i cupful sugar. 3 pints water. ½ teaspoonful salt. 1 glassful of any bright colored jelly. Wash the tapioca and soak over night in the 3 pints of ...
- How To Make Indian Puddings
- Baked Indian Pudding 1 pint of Indian meal stirred into a quart of boiling milk. Let cool. Add 3 tablespopnfuls wheat flour mixed with 1 pint' of cold milk. Stir all together. When the whole is luk...
- How To Make Puddings
- PUDDINGS may be either steamed, boiled or baked. Steaming or boiling will take twice as long as baking. The best cloth to tie up a boiled pudding, is a piece of unbleached shirting. Pudding-mold...
- How To Make Puddings. Part 2
- Boiled Bread Pudding ¾ pound of bread cut in pieces and soaked soft in cold water. Bub fine and mix with it - 2 tablespoonfuls flour. 3 eggs. 1 tablespoonful melted butter. ½ teaspoonful salt...
- How To Make Puddings. Part 3
- Batter Pudding 3 fresh eggs beaten with 6 tablespoonfuls of flour. Stir gradually into a quart of milk; 2 tablespoonfuls of sugar. 1 tablespoonful of butter. 1 teaspoonful of salt. ½ nutme...
- How To Make Puddings. Part 4
- Apple Pudding 6 tart apples, grated. 1 tablespoonful of melted butter. 1 pint of milk. 2 eggs. 1 cupful of sugar. Flavor with lemon, nutmeg or cinnamon. Line the pudding-dish with...
- How To Make Puddings. Part 5
- Lemon Pudding 1 cupful butter. 2 cupfuls sugar. Cream these together and add 2 lemons, grated yellow rind and juice. 6 egg yolks. 6 small Boston crackers softened in 1 pint of milk. Bake one-...
- How To Make Puddings. Part 6
- Bread And Butter Pudding Half fill the pudding dish with slices of baker's bread well buttered. Fit them in neatly, strew each slice with sugar and pour over the whole a custard made in the proport...
- How To Make Puddings. Part 7
- Minute Pudding Put 1½ pints of milk on the stove in a saucepan. Mix 5 large tablespoonfuls of wheat flour smoothly with ½ pint of milk (or water may be used for this), 1 teaspoonful of salt, and, i...
- How To Make Puddings. Part 8
- Fig Pudding 1/2 pound figs, chopped fine, 2 tablespoonfub flour. 2 eggs. 1/2 grated nutmeg or 1/2 pound bread-crumbs. 1 cup brown sugar or molasses. 1 cupful suet, chopped fine. 1 teaspoonful cinna...
- How To Make Puddings. Part 9
- White Pudding. (Very Good) 6 stiffy-beaten whites of eggs. 3 cupfuls milk. 1 tablespoonful rose-water. 2 cupfuls flour, sifted with 1 teaspoonful baking-powder. 1 cupful powdered sugar. 1 tables...
- How To Make Puddings. Part 10
- Oatmeal Pudding ½ cupful oatmeal. ½ pint sweet milk. Mix; to this add 1 pint boiling milk. Sweeten to taste, place over the fire a few minutes and stir in ¾ cupful sifted breadcrumbs. When thick...
- How To Make Puddings. Part 11
- What Is Its 1 pint buttermilk. 2 well-beaten eggs. 1 teaspoonful soda. A pinch of salt. Flour sufficient to make a thin batter that will spread on the griddle. Bake the cakes the size of a...
- How To Make Sago Puddings
- Apple Sago Pudding Wash 1 teacupful of sago, pour over it 1 quart of boiling water, stirring continually. Season slightly with salt and 1 tablespoonful of sugar. Let stand. Pare and core apples eno...
- How To Make Cocoanut Puddings
- 1 cocoanut grated (or 2 cupfuls of the desiccated cocoanut soaked in part of the milk for one hour). 1 heaping cupful of stale bread-crumbs, omitting the brown part of the crust. 1 cupful granulate...
- How To Make Corn-starch Puddings
- The following Corn-starch Pudding should be made in a day or two to utilize the yolks of the eggs, which will keep that length of time in a cool place, or Gold Cake can be made instead. Corn-st...
- How To Make Pudding Sauces
- Wine is given in none of these recipes. Wherever wine is found in a rule for sauce juice of a lemon may be substituted in some cases; in others, a glass of rose-water or an extra yolk of an egg. Cr...
- How To Make Pudding Sauces. Part 2
- Cream Sauce, (Cold) 1 cupful good cream. 1 cupful of sugar beaten with: 1 egg or the yolks of 2. Stir thoroughly with the cream and flavor with 1 teaspoonful of vanilla or 1 of lemon extract. Se...
- How To Make Pudding Sauces. Part 3
- Vinegar Sauce 1 tablespoonful of butter rubbed with: 1 tablespoonful of flour. 1 wineglass of vinegar. ½ teacupful molasses or brown sugar. ½ teacupful of sugar. 1 teacupful of cold ...
- How To Make Jams
- Raspberry Jam ¾ pound of sugar to a pound of berries. Rinse the fruit and put in the preserving kettle, stir constantly until part of the juice is evaporated, then add the sugar and simmer to a fin...
- How To Make Marmalades
- Quince Marmalade Pare, core and slice the quinces, stew the skins, and the perfect cores in water enough to cover them. When tender, strain through a cloth. Add the quinces and sugar in the proport...
- How To Make Fruit Butter
- Pear Butter Pare, core and cut in small pieces. Allow ¼ pound of light brown sugar to each pound of fruit, and 1 cupful of cold water to every 2 pounds of pears. Add the sugar when they have cooked...
- How To Make Preserves
- RICH pound for pound preserves and jam can be put away without sealing; simply tie up with 2 or 3 thicknesses of paper over which put a cloth. Look at them occasionally and if signs of working appea...
- How To Make Preserves. Part 2
- Peach Preserves (II) 6 pounds of the best free-stone peaches and 3 pounds of sugar. Pare, stone and quarter the fruit, strew the sugar amongst it, cover and set away over night. Put into a preservi...
- How To Make Preserves. Part 3
- Apple Preserves Apples for preserving should be tart and mellow. Pare, divide and core. Allow ¾ pound of sugar to 1 pound of fruit; clarify the syrup and add the apples. If there-is not syrup enoug...
- How To Make Preserves. Part 4
- Green Tomato Preserves (II) Take small green tomatoes, allow the juice and grated yellow rind of 2 lemons to every 3 pounds of the fruit. Pour over these cold water enough to cover the tomatoes. Ti...
- How To Make Preserves. Part 5
- Orange Preserves Take any number of oranges with rather more than their weight in white sugar. Slightly grate the oranges and score them round and round with a knife, but not cut very deep. Put the...
- How To Make Preserves. Part 6
- Preserved Barberries Take the berries when fully ripe, let them remain on the stem. Make a rich syrup, allowing same weight of sugar as fruit, putting in ½ cupful of water to each pound of sugar, l...
- How To Make Preserves. Part 7
- Tomato Figs Take plum or pear tomatoes, scald and skin them. Take 3 pounds of brown sugar to 8 pounds or ½ peck of the fruit. Cock them with the sugar until they are transparent. Remove from the sy...
- How To Make Dried Fruit
- Peach Paper Peel, pit and mash very ripe peaches. To 3 quarts of pulp put 1 pound of sugar. Let boil a minute or two. Spread on plates to dry in the sun; when dry sprinkle with sugar and roll up. K...
- How To Make Jelly. Plain And Fancy
- MELTED PARAFFINE poured on top of jellies, jama, etc., also on the top of canned fruit when the covers are discolored, will be all the covering necessary, excepting a cloth or paper to exclude dust. O...
- How To Make Jelly. Plain And Fancy. Part 2
- Apple Jelly Cut and core tart apples; add water to nearly cover, and boil until a pulp. Strain, pressing lightly; add ¾ pound of granulated sugar to a pound of the juice. Boil until it will jelly o...
- How To Make Jelly. Plain And Fancy. Part 3
- Pie-Plant Jelly Cut stalks of pie-plant up in small pieces with the skin on, throwing out all the green upper ends near the leaf. Stew down well with a little water at first to prevent burning. Str...
- How To Make Jelly. Plain And Fancy. Part 4
- Huckleberry Jelly Take berries with the bloom upon them, put in an earthen jar, cover closely and set in a kettle of cold water; let this boil gently until the juice is extracted from the fruit. Th...
- How To Make Jelly. Plain And Fancy. Part 5
- Harlequin Jelly Wash a jelly mold with the white of egg. Melt a little currant jelly and pour into it; let it cool. When cold, melt some plum jelly and pour in; let this cool. Melt crab-apple jelly...
- How To Make Summer Desserts. Custards
- Custard 1 ½ pints of rich milk. 1 large cupful sugar. 4 egg yolks. Boil until it thickens. When perfectly cold pour over the apples. They must be stiff to prevent rising in the custard. Last...
- How To Make Summer Desserts. Custards. Continued
- Rice Custard 1 quart of milk. 3 tablespoonfuls sugar. ¼ teaspoonful salt. 8 eggs well-beaten-1 tablespoonful butter. 1 small cupful boiled rice. The rice may be used warm or cold. Stir ...
- How To Make Floating Islands
- 1 quart of sweet milk; boil. Stir in the beaten yolks of 6 eggs, 2 tablespoonfuls of white sugar and flavor with vanilla, lemon, rose or almond. Stir until it thickens. Pour into a wide shallow dish. ...
- How To Make Sponge Cakes
- Sponge Cake (Elegant) 12 eggs. The weight of eggs (before they are broken) in powdered sugar, ½ their weight in flour, 1 lemon, juice and grated yellow rind, a pinch of salt. Beat the yolks to a sm...
- How To Make Charlotte Russe
- Charlotte Russe (Plain) 1 cupful thick whipped cream. 1 cupful rich sweet milk. 1 cupful pulverized sugar. 3 whites of eggs, well-beaten. 1 ounce gelatine. Flavor with vanilla or almond extra...
- How To Make Charlotte Russe. Continued
- Custard Charlotte Russe Slice sponge or lady cake, with raisins in it, enough to partly fill a glass bowl. Pour over this a boiled custard made according to rule for Boiled Custard. If a frosting i...
- How To Make Cheese Dishes
- Cheese Dish For Tea 2 tablespoonfuls butter. 3 eggs. 4 tablespoonfuls bread-crumbs. ½ pound cheese. 1 cupful sweet milk. Cut the butter and cheese in bits. Put in a bowl with the bre...
- How To Make Syrups
- Lemon Syrup Put 3 pounds of white sugar in a preserving kettle. Cover with 1 quart of water. Boil until it is a clear syrup, stirring frequently. When cool add 1 ounce of citric acid, and 2 teaspoo...
- How To Make Honey Deserts
- Nevada Mountain Honey 1½ pints of water. ½ ounce alum. Put in a kettle and boil. Add to this 4 pounds white sugar. Boil three minutes after it has dissolved. Skim. Strain while hot. Take 3 drops...
- How To Make Dainty Dishes
- Apple Snow Take perfectly smooth tart apple sauce beaten to a cream, or the pulp scraped from baked tart apples and beaten Smooth. Sweeten well, and to every large cupful add the beaten White of an...
- How To Make Blanc-Mange
- Rules used in the cooking of custards will be found applicable to the preparation of blancmange. Blanc-mange is -made of a great variety of materials such as arrow-root, gelatine, farina, corn-star...
- How To Make Blanc-Mange. Part 2
- Rice Flour Blanc-Mange 4 tablespoonfuls of ground rice, with 1/2 pint of cold milk; stir into this 1 quart boiling milk, add grated rind of 1 lemon and half the juice; a blade of mace and white sug...
- How To Make Blanc-Mange. Part 3
- Sago Blanc-Mange (Same as above substituting sago for tapioca). Farina Blanc-Mange 1 quart new milk. 1/2 spoonful salt. 4 tablespoonfuls farina. 2 tablespoonfuls sugar. Heat the mil...
- How To Make Blanc-Mange. Part 4
- Cream Peach Blanc-Mange 1 once of gelatine or isinglass dissolved in 1 pint of the juice of canned peaches; sweeten with white sugar to the taste. Stir over the fire for twenty minutes, stirring co...
- How To Make Tapioca Creams
- 3 tablespoonfuls pearl tapioca, soaked over night in 2 cupfuls of water. In the morning boil 3 pints of milk and stir in: 3 tablespoonfuls of corn-starch, blended with a little water. 3 egg y...
- How To Make Creams
- Chocolate Cream Break up 2 ounces of sweetened chocolate in a tin basin set over boiling water, and to it add gradually 1 pint of milk. Stir until perfectly smooth, and scalding hot, then add 3 egg...
- How To Make Creams. Part 2
- Caledonia Cream 1/2 glassful raspberry jelly. 1/2 cupful white sugar. 1/2 glassful currant jelly. 2 whites of eggs. Put all in a bowl and whip steadily with an egg-beater until it is perfectl...
- How To Make Creams. Part 3
- Banana Cream Remove skins from 5 large bananas, and rub them smooth with 5 tablespoonfuls of white sugar. Beat 1/2 pint of cream to a stiff froth, add the pounded fruit, and a little lemon juice. M...
- How To Make Creams. Part 4
- Bavarian Cream 1 quart of cream or milk. 1/2 box of gelatine. 2 teaspoonfuls vanilla. 4 eggs. 1 coffeecupful sugar. Boil the sugar to a syrup in a little water. Dissolve the gelatine in...
- How To Make Ice Creams
- Ice Cream This popular dainty is more easily prepared than housewives generally think. A patent freezer is not essential. A method for freezing can easily be arranged. A mixture of 6 quarts of poun...
- How To Make Ice Creams. Continued
- Lemon Ice Cream (II) Another recipe for lemon ice cream is: 1 gallon fresh milk. 4 eggs, well-beaten. 2 pounds sugar. 1 tablespoonful lemon extract. Mix and freeze after the second meth...
- How To Make Sherbets
- Lemon Sherbet 1 gallon cream. 10 lemons. 3 quarts cold water. 2 pounds white sugar. Press the juice from the lemons. Pour a little boiling water on the rinds; let stand a few mintes; press ou...
- How To Make Water Ices
- Fruit Water Ices Strawberry, raspberry, currant, pine-apple, all kinds of fruit water ices may be made in about the same way. - 1 quart of water to 1½ pints of the fruit juice; sweeten to the taste...
- How To Make Chocolate
- 2 tablespoonfuls grated chocolate. 2 tablespoonfuls sugar. 1 pint milk and water (half and half). Dissolve the chocolate in a little hot milk or water, stir in the milk, let boil between five and ten ...
- How To Make Coffee
- Coffee 2 pounds of Java to 1 of Mocha is considered as furnishing the best coffee. The utmost care should be taken in browning coffee. Cool slowly, keeping the coffee from the air as much as possib...
- How To Make Tea
- Tastes differ with regard to the flavor of tea. A good mixture in point of flavor is two-fifths black, two-fifths green, and one-fifth gunpowder. Tea retains its flavor better if kept in small tin can...
- How To Make Sherbet Drinks
- Lemonade Grate the yellow rind from the lemon. Boll the lemons until soft, peel off the bitter white rind, cut in two and squeeze in a lemon-squeezer. Drop the pulp and grated rind into the pitcher...
- How To Make Home Beers
- Cream Ginger Beer 1½ ounces root ginger, bruised; put in a preserving bottle, and add 8 lemons, sliced. 1 handful hops. 2 quarts of cold water. Let the mixture boil slowly two hours. Put in a la...
- How To Make Home Beverages
- Raspberry Vinegar Fill a stone jar with ripe berries and cover with pure cider vinegar. Let stand five days and strain through a coarse cloth. To each pint of this juice add 1 pound of white sugar ...
- Fresh And Canned Fruits
- FRUITS may be served singly or together as an ornamental center dish. Apples, peaks and peaches should be well rubbed with a clean, coarse cloth before serving. All bruised and defective fruit should ...
- Fresh Fruits
- Ambrosia 10 oranges, peeled and sliced in circular slices. 1 cocoanut, grated. 1 pine-apple, sliced. Arrange the oranges and pine-apple in alternate slices, sprinkling each layer with powdered s...
- How To Make Frosted Fruits
- Grapes Select the clusters carefully. Remove any that are imperfect. Close bunches are better. Immerse the grapes in the strained, slightly beaten, whites of eggs. Tie a string to the stem of each ...
- How To Can Fruits
- Cans or jars for canning fruit should be of either glass or stoneware. The acids of many fruits acting upon tin forms a very unwholesome, if not positively injurious compound. Canned fruits in glas...
- How To Can Fruits. Part 2
- How To Do Canning A good general rule in canning fruit is to use 1 pound of sugar to i pounds of fruit, and barely enough water to keep from burning when first put over. To be more exact, the follo...
- How To Can Fruits. Part 3
- Canned Fruit (II) Fill the jars with the raw fruits and put them in a boiler as above. Let cook until half done, and then open the cans and fill up with a nice syrup made of sugar and water. Have t...
- How To Can Fruits. Part 4
- Wild Grapes, For Winter Use Pick the grapes from the stem; fill into a jar and cover with New Orleans molasses. Nice for winter pies. Strawberries (To Can) All berries are canned after mu...
- How To Make Fruit Sauce
- Earthen crocks or porcelain-lined kettles, are the best in which to cook all kinds of fruit, preserves, jellies, marmalades, jams, etc. Water boiled in a new crock several times will harden the glaze....
- How To Make Fruit Sauce. Part 2
- Boiled Apples Select perfect apples, a pleasant tart. Wipe dry. Leave on the peeling. Put in a sauce pan and partly cover with water. Sweeten to the taste. Cook until the apples are thoroughly tend...
- How To Make Fruit Sauce. Part 3
- Apple Sauce With Jelly Make sauce as above, using very nice apples, sweeten with white sugar, beat perfectly smooth. Serve with spoonfuls of bright colored jelly laid over the top. In serving, put ...
- How To Make Pickles And Vinegar
- CIDER vinegar should be used for pickles if obtainable. Other vinegar frequently softens the pickles. If the vinegar is too strong dilute with water. Jabs that pickles are kept in should never have...
- How To Make Chow-Chow
- Pick apart 2 large cauliflowers, 2 quarts of green cucumbers (small ones if possible) if not, large ones, cut in pieces; 2 quarts of green tomatoes, if large slice them; 1 quart of small onions, or la...
- How To Make Picca-Lilli
- ½ bushel green tomatoes, chopped; 2 heads of cabbage, chopped; 2 dozen large cucumbers, chopped; 2 dozen large green peppers, shredded; 2 dozen large onions, chopped. Sprinkle 1 pint of salt over and ...
- How To Make Pickled Cucumbers
- 500 small cucumbers (if large ones are used a smaller number will be required), 3 gallons of vinegar, 8 quarts of salt, 6 ounces of alum, 2 ounces of allspice, ¼ pound of black pepper, 1 ounce cloves,...
- How To Make Sour Pickles
- Mustard Pickle To be used with various pickles. 1 ounce each of cloves, allspice, black pepper and tumeric, 1 pound ground mustard (be sure the mustard is pure), ¾ pound sugar, 1 gallon of vinegar....
- How To Make Sour Pickles. Part 2
- Mango Peppers Take large green peppers (sweet peppers are best). Slit down one side, remove the core and seeds as carefully as possible. Place the shells in salt water five days; remove and drain. ...
- How To Make Sour Pickles. Part 3
- Ripe Tomato Pickles Take round plum tomatoes. The yellow and red mixed make a pretty contrast. Do not prick them. Put them in a strong brine for four days, rinse and put down in layers, mixing with...
- How To Make Sour Pickles. Part 4
- Pickled Red Cabbage Quarter the cabbage, remove the outer leaves and the stalk. Cut in slices 1/3 of an inch thick; put in a jar with salt sprinkled between the layers, and let stand over night. Dr...
- How To Make Sour Pickles. Part 5
- Pickled Carrots (German Style) Take small, tender carrots. Scrape and rub off the skin. Parboil in salted water, not too much, or they will not keep their shape. Drain and put in a jar. Boil vinega...
- How To Make Sour Pickles. Part 6
- Pickled Apples Take medium sized sweet apples, pare and stick 4 or 6 cloves in each one. To 10 pounds of apples, allow 3 pounds of sugar, 1 quart of vinegar and spices, (1 cupful same as spiced pea...
- How To Make Sour Pickles. Part 7
- Combination Sweet Pickles Slice tomatoes (green) and cabbage. Bed cabbage will give the whole pickle a beautiful color. Pack in salt; (pack separately), drain in the morning, strain the tomatoes, a...
- How To Make Vinegar
- Home-Made Vinegar 14 pounds of coafee, brown sugar, 10 gallons water, 1 cupful of brewers' or bakers' yeast. Boil the sugar with three parts of the water and skim. Remove from the fire and pour in ...
- How To Make Home-Made Candies
- CANDY that is home-made, has this to commend it, above all others; it is pure. The rules given in this department, when followed, will be found to work well. They will be found to cover the entire var...
- How To Make Home-Made Candies. Part 2
- Munich Cream 1 cupful of rich cream in which there is a little water, 3 cupfuls granulated sugar, stir until it boils and add ½ teaspoonful cream-tartar. Cook twenty minutes, and upon taking off, s...
- How To Make Home-Made Candies. Part 3
- Sugar Kisses Make the same as above, omitting the chocolate and flavoring with lemon. Chocolate Cream Drops ½ cupful cream or cream and milk, half and half; 2 cupfuls white granulated sug...
- How To Make Home-Made Candies. Part 4
- Peanut Candy 1 cupful of sugar, 1½ cupfuls New Orleans molasses, 1½ cupfuls water, 1 teaspoonful butter. Boil until it snaps in water. Before removing from the stove stir in ½ tea-spoonful soda dis...
- How To Make French Candies
- DELICIOUS candies may be made with confectioners' sugar, without cooking. The white of an egg and a tablespoonful of cream or cold water should be lightly beaten together. Into this the sugar should b...
- The Table
- THE Power and Influence of a well regulated home is under-estimated, and nowhere is woman such an absolute ruler as in her own household. The table is a very important factor in the sum total of its v...
- Dinner
- Laying the Table may require a few general rules. To do this. First imagine a square for the plate, lay the fork or forks at the right, then the knife with the sharp edge turned from the person who is...
- Table Etiquette
- In giving a dinner, have regard to the size and convenience of your rooms, and regulate the number of guests to suit, as a crowded table is always tiresome. Be sure to know that those invited are agre...
- Breakfasts
- Breakfast parties are growing in favor with Americans of late, as being less formal than a ceremonious dinner. The hour is from nine to eleven, varying with circumstances. The invitation may be an ...
- Luncheons
- Luncheons for guests are very similar to the late breakfast. Ladies only are invited to lunch. One o'clock is the earfiest permissible hour. A little later is more desirable. Bouillon may be served...
- Teas
- Set the table as for a breakfast, using white table linen if desired. Fruit and flowers to decorate. Bouillon for first course served in small cups, or cups and saucers, with a teaspoon, or any cle...
- Bill Of Fare
- The following bill of fare pages will be very valuable to the young and inexperienced housekeeper. It has been our endeavor to cover as wide a range as good practical common sense would allow. Courses...
- Bills Of Fare. Menu For 0ne Week - By Courses
- Monday Breakfast Coffee. Oranges. Sweet Breads - Fried. Sliced Tomatoes. Fried Sweet Potatoes. Hot Crackers. Dinner Oysters - Raw. Consomme with Custards. Baked Blue Fish with ...
- Picnics
- Meats, pickles and relishes of all kinds are usually more appetizing in an out-of-doors lunch, than rich cakes and cloying sweets. Sandwichies are always nice. It is optional whether the filling co...
- Making Ready
- The chief secret of all preparations for expected guests, is to make as many of the preparations as possible before the arrival of guests. Fruits may be selected the day before, carefully wiped, arran...
- Housekeeping. House Cleaning
- THE regular routine of the winter's work, no matter how care-fully performed, leaves ample necessity for the annual or semi-annual return of that domestic revolution popularly termed house-cleaning....
- Housekeeping. House Cleaning. Part 2
- How To Prevent Moths Take furs and other winter clothing, before the insidious miller claims them for its home; hang out doors in the wind, brush well with a whisk-broom, and envelop in brown paper...
- Housekeeping. House Cleaning. Part 3
- Grease Spots On Wall Paper Grease Spots On Wall Paper may be removed by mixing pipe-clay or fuller's earth (an old clay pipe may be ground fine and used,) with water to a paste. Lay on the spot, le...
- Housekeeping. House Cleaning. Part 4
- How To Brighten Carpets To Brighten Carpets, the ammonia and water mentioned before, wiped over an entire carpet, is useful. It is necessary to wring out the cloth frequently and get a fresh supply...
- Housekeeping. House Cleaning. Part 5
- Furniture Varnish 1½ ounces linseed oil, raw; 1 ounce alcohol, ½ ounce Venice turpentine, 4 drops benzine, 4 drops spirits turpentine. Mirrors and picture glasses should be polished with a bit o...
- Housekeeping. House Cleaning. Part 6
- How To Oil A Floor Get common boiled linseed oil; heat boiling not, and while hot go over the floor, using an old paint-brush and keeping the oil hot all the time. Even if the floor is very rough a...
- Housekeeping. House Cleaning. Part 7
- Stone And Earthenware Crocks Before being used for any purpose should be put in a boiler full of cold water. Allow this to [ ] and then to cool with the jars in it. This process fills the pores of ...
- Calcimining, Paper-Hanging, Etc
- Calcimining Soak 1 pound white glue over night, then dissolve it in boiling water and add 20 pounds Paris white, diluting with water until the mixture is of the consistency of rich milk. To this an...
- Care Of Lamps
- How To Clean Lamp Burners When they become clogged and refuse to work, and the lamps are sure to smoke, put them over the fire in an old pan, cover with water to which a teaspoonful of soda has bee...
- Care of Beds And Bedding
- The chief aim with regard to beds and bedding should be to use, as far as possible, such material only as can be thoroughly cleansed upon necessity. Feathers, fortunately for the health of the rising ...
- Care of Beds And Bedding. Continued
- Comfortable Shams Comfortable Shams should always be used. Cover the top where they come in contact with the breath of the sleeper, with a breadth of calico the length of the quilt; fold down on ea...
- The Laundry
- Washing Fluid (Extra) 1 ball potash, ½ ounce salts of tartar, ½ ounce carbonate of ammonia. Dissolve in 1 gallon warm water, keep on the stove until heated, mix, keep in a jug or bottle well corked...
- The Laundry. Part 2
- Extra Hard Soap (Cheap) 4 bars yellow soap, shaved fine; 2 pounds sal-soda, 6 ounces borax, 2 ounces liquid ammonia. Put the soap in 8 quarts of soft water to dissolve. If the water is hard, break ...
- The Laundry. Part 3
- Transparent Soap 1 pound of yellow bar soap shaved in thin slices, ½ pint of alcohol. Put in a small stone jar. Put that into a kettle of cold water and let the water boil for ten minutes, stirring...
- Starching And Ironing
- Starch Polish, for shirt bosoms, collars and caffs. 1 ounce spermaceti, 1 ounce white wax. Melt together and mold in thin cakes; drop into the starch a piece the size of a dollar. Starch Gloss ...
- Starching And Ironing. Continued
- How To Smooth Irons To Smooth Irons that will sometimes stick unaccountably, rub over a board sprinkled with fine salt. Then pass over a brown paper with bees-wax in its folds, wipe off with a clot...
- Laundry Items
- How To Wash Lace Curtains Wash and starch. (Boil them in a soapy water. Do not rub. Rinse twice. Use a wringer or squeeze them dry.) Do not iron them out. You may stretch sheets on a clean carpet, ...
- Laundry Items. Part 2
- How To Remove Iron Rust Lemon juice and salt mixed together may be spread upon the spots and the article laid in the sun. Repeat the operation if necessary. Starch may be spread upon the article in...
- Laundry Items. Part 3
- How To Keep White Clothing To Keep White Clothing from turning yellow through the winter, wash all the starch put in the fall, rinse in bluing water and put away unironed. How To Prevent Mus...
- Laundry Items. Part 4
- How To Clean Black Lace Put in alcohol, churn up and down until the liquid foams. If very dusty repeat the operation; squeeze them out, clap them between the hands, pull out the edges, lay between ...
- Laundry Items. Part 5
- Bordered Towels Bordered Towels should be treated the same as fancy hose, to set the color the first time, and then washed like red table linen. How To Wash Silk Knit Underwear And Hose W...
- Dyes
- Black Silk, Cotton, Lace Or Wool Goods For 4 pounds of goods take 2 ounces of blue vitriol and 8 ounces of extract of logwood, or if preferred 3 pounds of logwood chips. Put each separately in 12 q...
- Dyes. Continued
- Cochineal Take for each pound of goods 2½ ounces of alum, 1½ ounces white tartar, put in a brass or porcelain kettle, not iron, with sufficient water to cover the goods. Let boil briskly several mi...
- Invalid Cookery
- FOR the patient, sick and! weary with suffering, food should be prepared with the utmost care, and served in the daintiest manner. Convalescence depends much upon the appetite and proper food. F...
- Invalid Cookery. Part 2
- Tamarind Water Over 1 glass tumbler of tamarinds pour 1 pint of cold water. Let stand one hour before using, then strain. Currant Jelly Water Currant, cranberry or gooseberry jelly can be...
- Invalid Cookery. Part 3
- Milk Lemonade 1½ cupfuls of white sugar dissolved in one quart of boiling water. Add ½ pint of lemon juice, and lastly 1½ pints of boiling milk. Drink hot as possible just before retiring. ...
- Invalid Cookery. Part 4
- Milk Porridge (II) Make porridge as above, remove from the fire and! stir in quickly the stiffly beaten white of an egg. Very nice. Milk Gruel 1 tablespoonful of Indian meal and 1 of whea...
- Invalid Cookery. Part 5
- Sago Jelly Wash 1 large tablespoonful of sago, soak one hour, boil it in ½ cupful of water; with a pinch of salt, and a stick cinnamon until the grains grow clear; rind of lemon may be substituted ...
- Invalid Cookery. Part 6
- Beef Tea (Quick) Cut the beef (without fat) in inch bits, put in an open saucepan over the fire, with very little water, not nearly enough to cover it. Take an iron spoon and press continually agai...
- Invalid Cookery. Part 7
- Paulet A La Creme Boil a chicken, chop the flesh to a fine powder, rub through a wire sieve; mix with a little cream and 2 or 3 beaten eggs. Season with salt and a little pepper if allowable. Put i...
- Health
- EMERGENCIES will occur in every family, and no house should be without appliances necessary in case of accidents or sudden illness, and not only that, but these appliances should be kept together, and...
- Health. Part 2
- Disinfectants Coffee roasted, ground and sprinkled on live coals or a hot shovel is one of the best known disinfectants, removing instantly all manner of animal and vegetable effluvia. Simply pu...
- Health. Part 3
- For Carbolic Acid Give flour and water or glutinous drinks. For Chloral Hydrate, Chloroform Pour cold Water over the head and face with artificial respiration, galvanic battery. Fo...
- Health. Part 4
- Severed Arteries Severed Arteries are indicated by the blood coming in jets or spurts from the wound, and the sooner a physician is on the spot the better. While waiting tie a handkerchief loosely ...
- Health. Part 5
- Clothing Taking Fire Although a fire, keep cool; act promptly, smother the flames, if possible. Circumstances will have much to do with the manner of doing this. Pressing or folding a heavy blanket...
- Health. Part 6
- Snake Bites Of Any Description Have the wound well washed with ammonia and then sear in every part with lunar caustic, every portion, especially the deep-seated portions. It is well to take large d...
- Medicines
- Infusions are made by adding a pint of boiling water to an ounce of the plant previously bruised and mashed. After standing for two or three hours in a covered vessel, the mixture is strained. Most ...
- Medicines. Part 2
- Consumption Take a large handful of hoarhound and make a tea as strong as possible; take an equal sized handful of mullein leaves and make a tea in the same manner. Then take 1 cupful of the hoarho...
- Medicines. Part 3
- Catarrh Recipe (Inhalation) 12 grains carbolic acid, 1 ounce of chloroform, 12 grains iodine crystals. Mix in a bottle and inhale three times a day. Catarrh Snuff Equal parts of pulverize...
- Medicines. Part 4
- Quinsy Use camphor. Simply wet the finger in it and apply it to the tonsils every few minutes; It will relieve very quickly. Hay Fever, Rose [Cold Use a mild solution of borax, salt and m...
- Medicines. Part 5
- Balm Of Gilead Tincture (For Cuts Or Bruises) Fill a 4-ounce bottle one-fourth full of Balm of Gilead buds, fill up the bottle with alcohol. Let stand a week. The result is a tincture in many respe...
- Medicines. Part 6
- Summer Diseases (Chronic Cases) ½ ounce gunpowder, ½ ounce alum, ½ ounce saltpeter, ½ ounce cream-tartar, ½ ounce flower of sulphur. Pulverize separately. Mix and sift through a fine cloth. Take ¾ ...
- Medicines. Part 7
- Fits Pulverize equal quantities of dried sage leaves and white sugar and take some every morning before breakfast for several weeks. Heartburn Dissolve 1 salt spoonful of salt in half a w...
- Medicines. Part 8
- The Nose In case of a foreign object getting lodgment up the nose, do not attempt to remove it, but blow with some strength into the open mouth, and the object will be expelled. If a child persi...
- The Toilet
- HEALTH is one of the [requisites to the making up of a fine complexion. A sickly plant commands our care, but not our admiration. So with the individual. A buoyant step and healthful glow on c...
- The Toilet. Part 2
- A Bran Bath The water should be quite warm, and bran should be stirred into it in the proportion of ½ peck to a tub of water (no soap is required). Oatmeal is still better on account of the oil. Fo...
- The Toilet. Part 3
- Bathing The Face Hot milk and water is very nice to bathe the face in, freshening the skin and assisting to remove wrinkles. Hot water is very beneficial for the face and should be used night and m...
- The Toilet. Part 4
- Toilet Water For Tan'And Freckles This will also whiten the face. Take ½ pint of rain water, 1 small cupful of real cider vinegar, 1 cupful of milk. Mix and bottle. Apply to the face at night. Let ...
- The Toilet. Part 5
- Sunburn Cold sweet cream applied thoroughly on retiring is very soothing. Cold cream or lettuce cream. If the face, throat and hands are well rubbed with cold cream before exposure, danger of sun-b...
- The Toilet. Part 6
- Rose Powder Oil of rose, 24 drops; carmine or rose pink, 12 grains; rice flour, very fine, 1 pound. Mix. Harmless and good. Liquid Face Powders, Or Cosmetic Washes - Balm Of Beauty 1 ounc...
- Care of Hands
- To soften the hands and remove stains, put a couple of hand-fuls of bran in a bowl of hot soap suds, keep the hands in this, brushing, rubbing and soaking them thoroughly in the warm mixture, which sh...
- Care of Hair
- In washing the hair apply the liquid with a small sponge, parting the hair and moistening the scalp, avoiding the tresses as much as possible. Rinse in the same manner. Very mild soap and soft water m...
- Care of Eyes
- The Beauty of the eye, whether dark or light, but especially in light orbs, depends upon dark brows and heavy dark lashes; these will beautify the palest eye. To Thicken the Eyebrows, gently brush ...
- Care of Teeth
- The Tooth Brush The Tooth Brush should not be too stiff. Toothpicks are indispensable and the best is a slender, well-sharpened quill. Avoid metallic ones. Still another adjunct to their care is...
- Care of Feet
- Exercise, friction, flesh brush, etc., will give warm, wholesome feet that will not need heated soap-stones to insure comfort and health. Wrap the feet, before retiring, in flannels instead of heating...
- Perfumes
- Common Cologne 1 drachm oil of bergamot. 1 drachm oil lavender. 1 drachm oil lemon. 10 drops oil of rose. 10 drops oil of jasmine. 1 ounce essence ambergris. 1 pint spirits of wine. Mix and let sta...
- Sachet Powders
- Lavender Powder 1 pound powdered lavender, ¼ pound gum benzoin powdered, 1-6 ounce oil of lavender. Mix. Heliotrope ¼ pound rose leaves, 2 ounces tonquin, ground fine; ¼ pound pulverized ...
- Ink Recipes
- Indelible Marking Ink 100 grains nitrate of silver, 1 ounce distilled water, 2 drachms gum arabic, 1 scruple sap green or indigo. Mix. This is the beat indelible ink made. Everlasting Black ...
- Cements
- Cement For China Take a very thick solution of gum arabic in water, and stir in plaster of Paris until the mixture becomes of the proper consistency. Apply it with a brush to the fractured edges of...
- How To Remove Ink and Stains
- How To Remove Ink To Remove Ink from paper or engravings, put ¼ pound of chloride of lime to 1 quart of soft water. Shake and let stand twenty-four hours, then strain through a cotton cloth. To 1 o...
- Miscellaneous Recipes
- Magic Copying Paper (Black Paper) Lamp black mixed with cold lard to form a thick paste. Apply to the paper with a bit of cloth. Then take a flannel cloth and rub until the color ceases to come off...
- Miscellaneous Recipes. Part 2
- Liquid Glue, (II) 3 quarts soft water, 1½ pounds white glue. Heat by steam or as above. Then add 8 ounces of shellac mixed with 4 ounces dry white lead. Lastly, 1 ounce liquid ammonia. Bottle while...
- Miscellaneous Recipes. Part 3
- How To Examine Wells Take a looking-glass at least a foot square and at morning or evening turn the slanting rays of the sun down into the well. Whatever impurities it contains may be readily seen ...
- Fruit Salads And Fancy Fruit Dishes
- Fruit salads are a very popular dainty, and are often served for a first course, and again are served in place of wines between game and meat courses. Banana Salad Slice the ripe bananas wit...
- Fruit Salads And Fancy Fruit Dishes. Continued
- Fruit Salad Dressing, No. 1 Beat the yolks of 4 eggs until thick and light colored. Then gradually beat into them 1 cupful of powdered sugar, beating until the sugar is dissolved. Add the juice of ...
- Savory Fruit Salads
- Apple Salad One bunch of celery cut fine, 3 large apples cut in small pieces with the celery. Dressing 2 eggs, ½ cupful sugar, 1 teaspoonful mustard, ½ teaspoonful salt, a little butter a...
- Fancy Jellies
- Orange Jelly To make a clear orange jelly soak 1 package of gelatine in half a pint of cold water for an hour. Strain 1 pint of orange juice into a bowl and add the juice of 2 lemons, 2 cups of sug...
- Hygienic Food Values
- The physician of the future will be a chef, says Mrs. jenness Miller. And the suggestion contains much of truth when it is remembered that proper food, properly cooked, is one of the greatest_ facto...
- Miscellaneous Dishes
- Green Turtle Soup Cook this soup the day before it is to be used, that every particle of fat may be removed. Chop up the coarse part of the meat with the bones and put on to boil with all kinds of ...
- Additional Toilet Hints
- There is nothing that requires so much care in selection as a cold cream, or any oily substance that is to be used on the face. Only vegetable oils should be used. Animal or mineral oils cause a growt...
- Chafing-Dish Recipes
- Since the introduction of the chafing-dish the number of inviting viands that can be prepared by its use are increasing, and the bright little nickel utensil is to be found in constant use. For inf...
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