The National Cook Book | by Marion Harland And Christine Terhune Herrick

The thousand recipes in this volume represent seven years of accumulation and selection of material which we believe will be of value to our sister housekeepers. We have collected these recipes from all quarters of the globe, and adapted them to the American kitchen, making patient test of each before admitting it to our store of available matter.

Title	The National Cook Book
Author	Marion Harland And Christine Terhune Herrick
Publisher	Charles Scribner's Sons
Year	1896
Copyright	1896, Charles Scribner's Sons
Amazon	National Cook Book

The National Cook Book

By Marion Harland And Christine Terhune Herrick

New York

Charles Scribner's Sons

1896

Trow Directory

Printing And Bookbinding Company, New York

Introductory: The thousand recipes in this volume represent seven years of accumulation and selection of material which we believe will be of value to our sister housekeepers. We have collected these recipes from a...

Appetizers: A significant token of the advance of the average domestic caterer in knowledge of the structure of the human stomach and in aesthetic taste is the honorable position now given on all well-appointed t...

Raw Oysters: Small oysters are most fashionable for this purpose, but many epicures cannot forego the pleasure of seeing and eating the large, luscious bivalves which have made the American oyster famous through t...

Oyster Cocktails: Oyster Cocktails. (No. 1.) Mix together a tablespoonful of tomato catsup, half a tea-spoonful of Harvey's sauce, a tablespoonful of lemon-juice, a pinch of paprica, one of salt, and five drops of Tob...

Caviare Bars: Open a box of caviare two hours before you are to use it, and turn into a china or stone-ware vessel, to rid it of the airless taste and smell imparted by the can. Half-an-hour or so before serving, b...

Anchovy Bars: For these use the whole anchovies. Scrape them fine, leaving out the skins, and work to a paste with butter, lemon-juice, and a little cayenne pepper or paprica. Then proceed as with the caviare bars....

Smoked Salmon: Cut smoked salmon into strips, and broil it over a clear fire until it is hot through and well marked with the bars of the broiler. Transfer it to a hot plate which has been rubbed with a piece of le...

Grilled Sardines: Drain and skin boneless sardines. Heat two tablespoonfuls of butter in a chafing-dish and saute the sardines in this, turning them once. When very hot season with salt, a little cayenne, and the juice...

Chicken Sandwiches: Chop the white meat of a boiled chicken very fine, work into a paste with sweet cream, season with paprica or cayenne and celery salt, and make into sandwiches as already directed. If you cannot get c...

Deviled Egg Sandwiches: Rub, or pound, the yolks of hard-boiled eggs that are perfectly cold and mealy, to a powder, and wet up with salad oil, seasoning to taste with French mustard, cayenne or paprica, and salt, with a das...

Brunettes: Dip the crisp inner leaves of lettuce in a French dressing of salad oil, vinegar, pepper, and salt. Lift each out with the tips of your fingers and lay them between thin slices of buttered brown bread...

Cresslets: Pick, without bruising, the leaves of fresh, succulent water-cresses from the stems, toss them over and over quickly, with a silver fork, in a French dressing, and spread between thin triangles of but...

Nasturtium Sandwiches: Butter and cut into thin slices a light white loaf, and spread between them fresh petals of nasturtium flowers, each petal overlapping the next half-way in its length to give substance to the sandwich...

Olive And Caper Bars: Mince very finely olives and mix with one-third the quantity of finely chopped capers. Work up smoothly with butter, or oil, paprica or cayenne, and celery salt, and spread between thin strips of butt...

Pea-Nut Sandwiches: Skin fresh-roasted pea-nuts, and pound fine. Work to a paste with melted butter, season with salt and cayenne, or paprica, and spread between thin squares, triangles, or bars of brown or white bread. ...

Deviled Shrimps: Chop canned or fresh shrimps fine; beat to a paste with olive oil or melted butter; season with lemon-juice, Worcestershire sauce, cayenne, and celery salt, and spread them between buttered and toaste...

Salted Almonds: Blanch the almonds by pouring boiling water upon them, letting them stand ten minutes in this, closely covered, then, pouring it off and covering the nuts with more water from the boiling kettle. As s...

Salted Pea-Nuts: Blanch and, when cold and dry, proceed as with almonds, to which they are preferred by some people. Filberts may be treated in the same way, also English walnuts and pecans. The last two need not be b...

Grape-Fruit Or Shaddocks: Both names are absurd. The now much sought-after delicacy is a species of sour orange. The botanical name is Citrus decu-mana, and tradition says it was brought to Europe first by a certain Captain Sh...

Tutti-Frutti In Bowls: Remove the fruit carefully from the halves of the grape-fruit and lay the emptied and scraped peels in ice-water while you prepare the filling. Cut the pulp into small cubes, and several bananas into...

Soups: An essay upon this subject lately published asserts that Nothing is easier than to make good soups.'' The reader who has sat at many tables in town and country is driven to the necessity of question...

Clear Soups. Stock For Clear Soups: Four pounds of beef bones, well cracked. One pound of chopped lean beef. One pound of lean veal, also minced fine. Six quarts of cold water. Salt and pepper to taste. One table-spoonful of kitchen bou...

Amber Soup: To one quart of jellied stock add the unbeaten white and broken shell of an egg. Stir well for a minute and set over the fire where it will heat quickly, not withdrawing the spoon or ceasing to stir g...

Soup A La Russe: Having cleared your stock according to the foregoing recipe and reheated it, pour it into the tureen and lay carefully upon the surface as many nicely poached eggs as there are people at table. ...

Sweetbread Soup: Boil, blanch, cool, and chop very fine two sweetbreads ; mix with them one-half their bulk of fine crumbs, previously soaked and rubbed smooth with a little cream. Beat up the yolk of a raw egg, and w...

Clear Brown Soup: Clear the stock as directed in recipe for Amber Soup, and stir in enough caramel to color it to your liking, bearing in mind that too much will give a sweetish taste to the liquid. The caramel is mad...

Julienne Soup: Cut into small dice and parboil two carrots, two turnips, three stalks of celery, and two small onions. Drain off the water and let the vegetables get almost cold before dropping them into a quart of ...

Celery Consomme Royale: Consomme is nothing more than a clear bouillon flavored to suit the taste. A pleasing variety is made by boiling in a quart of good stock four stalks of tender celery until they are ready to fall to p...

Vermicelli Or Spaghetti Soup: Break the vermicelli or spaghetti into inch lengths, and cook tender and clear in boiling salted water. Drain this off; spread the vermicelli upon a dish and allow it to get almost cold, when drop int...

Clear Tapioca Soup: Soak two tablespoonfuls of pearl tapioca in a large cup of cold water four hours, then stir into a quart of well-seasoned boiling clear stock, and simmer ten minutes. Pearl sago may be substituted fo...

Clear Soup With Croutons: Cut slices of stale bread into small squares, and fry to a light brown in good dripping or butter. Shake off every drop of fat through a colander, spread upon tissue-paper laid over a hot plate, leavi...

Green Pea Royale Soup: Mash, while warm, three tablespoonfuls of green pease to a pulp; work into this a tablespoonful of soup stock, a teaspoonful of corn-starch, and the beaten white of an egg. Mix thoroughly and spread u...

Chicken Consomme, Or Bouillon: This, the most relishful of the bouillon family, is in great request at luncheons, afternoon receptions, or high teas, and in the sick-room. One fowl, weighing four pounds, jointed, as for fric...

Brown Consomme: Three pounds of lean beef. (The coarser cuts will do for this purpose.) Two pounds of lean veal. Five quarts of cold water. One fine stalk of celery, cut into inch lengths. One small carrot, cut into ...

Broths: Under this head may be gathered such a noble army of toothsome and economical soups, purees, and potages as would fill half this book were the attempt made to register and give recipes for all of them...

Scotch Broth: One generous quart of stock made by boiling down the water in which a leg of mutton was cooked until you have half the original quantity. Or by boiling for eight hours the bones left from roast mutto...

White Roux: This same roux is so essential to the right making of thick soups that explanation should be made here of the meaning of the term. Heat one tablespoonful of butter in a frying-pan, and when it hisses...

Chicken Broth: The carcass, neck, pinions, stuffing, etc., of a roast or boiled chicken. Or the water in which a fowl has been boiled, simmered down to half the original quantity. Or the gravy left from fricasseed...

English Barley Broth: One quart of strong stock made by boiling the bones of a rib-roast, or steak well broken, with a pound of underdone beef for six hours. Or if raw meat is at hand, allow for a pound of chopped lean be...

Brown Roux: Heat a tablespoonful of butter in a frying-pan until it bubbles and browns, but not until it burns. Stir in a tablespoonful of lightly browned flour until all is smooth. Pour into the frying-pan gr...

A New Jersey Broth: One quart of good stock, - beef, mutton, chicken, or miscellaneous. One pint of tomatoes, peeled and sliced. One cupful of green pease. One stalk of celery cut into small bits. One small onion, choppe...

White Veal Broth: The best use to which this often indigestible meat can be put is soup-making. In this form its best elements - the gelatinous - come into play, and the dreaded fibres are thrown aside. Three pounds o...

Tomato And Rice Broth. (Without Meat.): One pint of tomatoes, cut up, or the juice from a can of tomatoes. Half a cup of rice boiled tender, but not broken, and a good cupful of the water in which it was cooked. One small onion, minced. One...

Chicken Bisque: This is a good way of using the remains of boiled or roasted fowls. One quart of stock made from the carcasses, etc., of the fowls. one quart of stock made from the carcasses, etc. of the fowls, well-...

Vegetable Broth. (Without Meat.): One carrot, one turnip, one salsify root; a tablespoonful of minced cabbage; two potatoes, parboiled and sliced thin; two stalks of celery ; three tomatoes or a cupful of canned tomatoes; half a cupfu...

Another Lenten Broth: Twelve ripe tomatoes, peeled and sliced, or a can of tomatoes ; one small onion, sliced and fried to a light brown in butter ; two tablespoonfuls of butter rolled in the same quantity of flour ; one-h...

Cauliflower Broth. (Without Meat.): One fine cauliflower ; two tablespoonfuls of butter rolled in one of corn-starch; one onion; bunch of parsley; two blades of mace; two quarts of water ; two cups of milk ; pepper and salt ; a pinch of...

Corn Chowder: Twelve ears of green corn, and two onions sliced; three large potatoes, or six small, parboiled. Six Boston crackers, well buttered and soaked five minutes in boiling water. Three table-spoonfuls of b...

Corn And Tomato Chowder: One quart of tomatoes, peeled and sliced. One-quarter pound of chopped salt pork. Two onions, sliced. Six ears of corn, sliced from the cob with a sharp knife. Two tablespoonfuls of rolled cracker. On...

Highlander's Delight: Two pounds of veal and three pounds of bones (well-cracked) from neck or knuckle of the calf; one onion, minced fine; one turnip, one carrot, grated. Bunch of sweet herbs, chopped ; half cupful of bar...

Chicken And Corn Broth: Even in the country, where old fowls must be disposed of in some way, it is seldom economical to boil them to pieces just to make soup. But if you will save the liquor in which these have been boiled ...

Virginia Game Broth: Two squirrels (the wild gray squirrel) or two wild rabbits, called hares at the South - jointed as for fricassee. Two cups of Lima beans; six potatoes, parboiled and sliced; seven ears of green corn...

Cream Of Celery Soup: Two cups white stock. Two cups milk. One bunch celery. Two tablespoonfuls flour. Two tablespoonfuls butter. Wash the celery and cut it into inch lengths. Cook it three-quarters of an hour in enoug...

Cream Of Onion Soup: The large Bermuda onions or very young Spring onions are best for this. Simmer five tablespoonfuIs of minced onion for one hour in a quart of good stock - beef, mutton, or veal, or chicken. Rub then t...

Cream Of Turnip Soup: One quart of lamb or mutton broth. Two cups of turnip dice. Use white, young turnips. Cook in the liquor half an hour after the boil begins, and when very tender, rub through a colander. Return to the...

Cream Of Lettuce Soup: Shred finely two heads of lettuce - the greener the better. Cook for half an hour in a quart of good stock, nib through a colander; return to the fire, stir into a cup of this two table-spoonfuls of w...

Cream Of Sorrel Soup: This is best when made from the more delicate species of sorrel, such as infests our flower-borders, but the commoner red sorrel of the farm can be used. Wash the leaves and stems thoroughly and ...

Cream Of Tomato Soup: One can of tomatoes or the equivalent in raw tomatoes. One quart of milk. Three tablespoonfuls of butter and one of cornstarch. Salt and pepper to taste. Quarter teaspoonful of soda. A tablespoonful o...

Cream Of Asparagus Soup: Cut the tops off and parboil by themselves. Cut the stalks into short lengths and cook slowly one hour in a quart of weak stock, with half a minced onion. Strain and press through a colander; put the ...

Swedish Cream Of Green-Pea Soup: Boil the pea-pods in a quart of weak stock with a sprig of mint for half an hour, when strain them out and put in the pease, also a lump of sugar and a pinch of soda. The latter will preserve the colo...

Cream Of Spinach Soup: Two quarts spinach. One quart milk. One tablespoonful each of flour and butter. Salt and white pepper to taste. Tiny pinch of soda. Wash the spinach thoroughly, stripping each leaf from the midrib. P...

Cream Of Beet Soup: Select six large, bright-red beets and boil carefully in their skins, lest they bleed white. Scrape off the skins, chop finely and quickly and rub through a colander into a quart of white stock - veal...

Cream Of Corn Soup: Shave the corn fine from the cob, or if canned corn is used, chop it small, and proceed as with the other cream soups, for which directions have been given. ...

Purees: Potato Puree. (Without Meat.) Boil and mash very soft and fine twelve potatoes. Heat one pint of milk in a saucepan, add a parboiled onion (chopped), and cook slowly ten minutes. Strain out the onio...

Ox-Tail Soup: One ox-tail; one stalk of celery; one onion, sliced; one carrot, cut into dice ; two tablespoon fuls of butter ; two quarts of weak stock ; pepper, salt, and chopped parsley; a sprig of thyme; one bay...

Calfs Head, Or Mock Turtle, Soup: One calfs head; one cupful of strained tomatoes; four table-spoonfuls of butter made into a dark roux with a like quantity of browned flour ; five quarts of cold water ; one sliced onion and a grated ...

Gumbos: Gumbo. (No. 1.) One quart of strong chicken stock ; two slices of corned ham, cut into small bits ; one pint of strained tomatoes ; two dozen okra pods. Paprica and salt to taste. One onion, sliced a...

Giblet Soup: Heat one quart of chicken stock. You can utilize for this the liquor in which a fowl has been boiled, or that in which the carcasses of cooked fowls have been boiled for hours. When it boils, stir in ...

Liver Soup: A palatable and inexpensive soup is made of one quart of stock, obtained by boiling four slices of corned lean ham, or a corned ham-bone, with a sliced onion in two quarts of water until it is reduced...

Rabbit Or "Old Hare" Soup: One rabbit, jointed as for fricassee. One-half pound of salt pork, minced finely. One large onion, also chopped. One stalk of celery, and chopped parsley. A teaspoonful of Worcestershire sauce; a tabl...

Mulligatawney Soup: One quart of chicken, veal, or calf's-head broth. One small onion, minced. A pinch of mace. Half a cupful of soaked rice. Juice of a lemon. One generous tablespoonful of brown roux. One teaspoonful of...

Cream Of Oyster Soup: One quart oyster liquor. Two dozen oysters. One quart milk. Two tablespoonfuls butter. Two tablespoonfuls flour. Juice of half a lemon. Salt, pepper, and a tiny pinch of mace. Heat the milk and th...

Oyster Bisque A La Reine: Make as directed in the foregoing recipe, but add a pint of strained chicken-broth to the oyster-liquor, and stir into the milk and crumbs half a cup of finely minced white chicken meat. Season also w...

Clam Bisque: Make as you would oyster bisque, but cook the chopped clams for fifteen minutes after the boil is reached, and add to the liquor a cupful of good stock, beef, lamb, or veal. Clams are less rich than o...

Florida Clam Bisque: Drain the liquor from fifty clams and put it over the fire with a pint of veal stock (chicken is even better), a teaspoonful of minced onion, the same of carrot dice, a bay leaf, a stalk of celery and...

Fish Bisque: A delicious soup may be made of halibut or any other good white fish that has not too many bones in it. Even fresh cod that has been cooked in two waters will do for this dish. Heat a quart of good s...

Salmon Bisque: Salmon left-overs or canned salmon steak is very nice treated according to directions given in the last recipe. Pass sliced lemon with it. ...

Creamed Clam Bisque: Chop twenty-five clams fine and cook for half an hour in their own liquor and a cupful of boiling water in which an onion has been cooked and then strained out. Have, in another saucepan, a cupful ...

Martha Washington Crab Soup: Two cupfuls of picked-out crab meat. Two quarts of boiling water in which one pound of corned pork has been boiled one hour. Yolks of two eggs, well beaten. Two cupfuls of milk - half cream if you c...

Eel Soup: Fresh-water eels are especially good for this purpose. Four pounds of eels; three quarts of water ; one chopped onion ; minced parsley; a blade of mace; pepper, salt and lemon-juice; two tablespoonfu...

Clam Chowders: Clam Chowder. (No. 1.) One-half pound of fat salt pork; seventy-five clams; one onion, parboiled and minced; one tablespoonful of parsley; twelve Boston crackers, split and soaked half an hour in a c...

Fish Chowders: Fish Chowder. (No. 1) Two pounds firm fish, cod, halibut, or haddock; four potatoes, peeled, sliced, and parboiled ; one large onion ; one quart of hot water ; one-half pound of fat salt pork, choppe...

Familiar Talk. The Dignity Of Economy: Byron, coarse in thought, word, and deed, in spite of gentle blood and genius, called miserliness the amiable vice of gentlemen. Like some other sayings intended to be severely sarcastic, it sets u...

Broiled Shad: This is the simplest, and is considered by some epicures to be the best, way of preparing a justly popular fish. Clean and wash the shad, doing the last quickly, over a pan of cold water, not in it. ...

Baked Shad Au Court Bouillon: Bake a plump shad in a covered roaster for half an hour in a steady oven, having just water enough under the grating to prevent burning. Lift the cover and rub the fish with a mixture of butter and ...

Boiled Shad With Egg Sauce: In Lower Virginia, where shad are so abundant for nearly three months of the year as to be almost a drug in the market,the larger fish are often boiled and, if rightly seasoned, are not insipid. Se...

Boiled Shad Au Court Bouillon: The foreign touch is given to this and other large fish fit for boiling by cooking them in stock made thus: Chop coarsely an onion, a carrot, and a stalk of celery, and fry them in two tablespoonfuls...

Fried Shad: Clean, wash, and wipe the fish, split down the back, and cut each side crosswise into four pieces, about as wide as your four fingers laid closely together. Sprinkle with salt and pepper and dip in be...

Shad Roes: As soon as the fish is cleaned, wash the roes, put into a saucepan with a slice of onion and a teaspoonful of minced parsley, cover them with boiling water slightly salted, and cook them for fifteen m...

Croquettes Of Shad Roe: Scald the roes in boiling salted water in which you have put a tablespoonful of vinegar. Cook them in this for fifteen minutes and drop them into ice-cold water to stiffen and blanch. Break them apart...

Broiled Shad Roes: Drop the roes into boiling salted water, cook gently for ten minutes and transfer them to ice-water for ten minutes more to blanch and make them firm. Wipe and set them on the ice until cold and stiff...

Scalloped Shad Roes: Roes of two shad; one cupful of drawn butter and yolks of three hard-boiled eggs ; one teaspoonful of anchovy paste or essence; one teaspoonful of parsley; juice of half a lemon; one cupful of bread-c...

Stuffed Shad: Clean, wash and dry, stuff and sew up as you would a fowl. Dredge with salt, pepper, and flour; lay four or five very thin slices of salt pork in the baking-pan (a covered roaster if you have it), p...

Stuffing For The Fish: Rub a good tablespoonful of butter into a cupful of cracker-crumbs; wet with a teaspoonful of onion-juice; mince a dozen capers and a little parsley, and mix in well with salt and pepper ; Or ...

Boiled Bass: Put enough water in the pot for the fish to swim in easily. Add half a cupful of vinegar, a teaspoonful of salt, an onion, a dozen black peppers, and a blade of mace. Sew up the fish in a piece of cle...

Grilled Bass: Ask your fishmonger to take out the backbone without splitting the fish apart. Season with salt and pepper, roll in egg and pounded cracker, and fry whole in hot fat. Salad oil is best for this purpos...

Baked Halibut: Lay the piece of fish in cold salt and water for an hour to draw out the fish-oil flavor so unpleasant to most palates. Wipe dry, score the skin on top, and put into your baking-pan. Pour a cupful of ...

Halibut Steaks (Boiled Au Gratin): Lay them in salt and water for an hour; wipe dry and rub all over with oil and lemon-juice, leaving them, when anointed, in a cold place for half an hour. Then put into a covered baking-pan ; pour ove...

Halibut Steaks (Broiled): Lay in salt and water for an hour, wipe dry, rub on both sides with olive oil and lemon-juice, and broil over clear coals. Transfer to a hot dish, baste with butter and lemon-juice, plentifully, cover...

Halibut Steak A La Jardiniere: Leave in salt and water for one hour, wipe dry, rub melted butter on both sides of the steak and lay upon some rings of onion in your covered roaster. About the steak lay a parboiled carrot cut into d...

Boiled Salmon: Sew up the fish in a piece of thin muslin, or mosquito-netting, fitted well to it, and boil in salted boiling water to which two tablespoonfuls of vinegar have been added. Take off the cloth carefully...

Boiled Salmon Au Court Bouillon: Put a great spoonful of butter into a frying-pan and when it hisses, add a minced carrot, an onion also cut small, and a stalk of celery cut into inch lengths. Add half a cupful of vinegar, four whole...

Salmon Steaks: Cook as you would halibut steaks, but they need not be laid in salted water first, being more delicate in flesh and flavor. ...

A Palatable Salmon Rechauffe Al Napolitano: This fish is at once so delicious and so expensive that a wise housewife is careful not to lose so much as an inch of it. A good accompaniment to boiled salmon is spaghetti, or some other form of ma...

Salmon Chops: Prepare a paste precisely as directed for croquettes, and when cold and stiff, mould into the form of mutton chops. Egg and crumb them, set in the refrigerator for two hours and fry as you would croqu...

Flounder Fillets: Have the backbone taken neatly out of the fish, and cut each half into two long strips. Trim them into uniform size and lay for an hour in salad oil and lemon-juice, or vinegar, setting the dish on ic...

Fried Perch, Weak-Fish, Butter-Fish, And Other Pan-Fish: The general treatment is the same with all. They can be floured and fried, but are invariably nicer and more comely when rolled in egg and fine crumbs. Clean, wash, and dry them inside and out; rub wi...

Fillets, Steaks, And Cutlets Of Fish Saute: You can use good, sweet dripping for this purpose, or the fat that runs from a few slices of fat salt pork cooked in a frying-pan. Lay the fish in olive. oil and lemon for an hour. Rub well with pepp...

Fried Smelts: Dip them in milk (or cream is still better), then roll in salted and peppered flour. Set aside for an hour or more in a cold place, and fry in hot deep cottolene. Serve upon a folded napkin, or upon s...

Broiled Smelts: Ask your fish merchant to split them down the back and with a narrow, sharp blade, to remove the bone. Perhaps you can do it neatly, and perhaps not. Broil quickly upon a well-oiled gridiron; have r...

Scalloped Fish: Heat one cupful of milk to boiling, and stir it gradually into three tablespoonfuIs of flour rubbed to a cream with two table-spoonfuls of butter. When it is well mixed set over the fire and cook, sti...

Salmon Loaf: Pick and flake cold salmon. Canned will do if you cannot get fresh. Have ready the pounded yolks of two hard-boiled eggs; mix with the shredded fish, season with pepper, salt, a pinch of mace, some mi...

Salmon Pudding: Pick the fish, add half as much finely crumbed bread, and a tablespoonful of butter, season with pepper and salt, with a dash of onion-juice. Beat two eggs light and into these two table-spoonfuls of ...

Brook Trout: Clean, wash, and dry the fish, handling tenderly, not to mar its beauty or flavor, roll in salted and peppered flour, and fry in deep fat to a delicate brown. Serve upon folded tissue-paper in a ho...

Grayling: This second-best of game-fish is cooked as you would cook trout. In the opinion of some he outranks his better-known brother in deliciousness. He is found at his best estate in the Michigan woods, in ...

Creamed Salmon Trout: Having cleaned and washed it, rub all over with butter and lay in your covered baking-pan with just enough water under the grating to keep him from burning, and bake ten minutes to the pound, basting ...

Fried Pickerel: Clean, wipe dry, roll in salted and peppered flour, or dip in egg and roll in seasoned cracker-dust, and fry quickly in deep cottolene or oil brought slowly to the boil. ...

Cat-Fish (Fried): Skin, cut off the heads, season, roll in egg and cracker-crumbs, and fry in deep cottolene. You can make an almost elegant affair of the plebeian fish by treating them, after they are skinned, to a ...

Cat-Fish (Stewed): Let them lie in cold salt and water for half an hour after skinning them; put into a saucepan with a tablespoonful of chopped onion for each pound of fish; cover with cold water and stew until they ar...

Boiled Cod: Lay in salt and water for half an hour ; sew up in coarse, thin muslin fitted to the shape, and cook ten minutes to the pound, after the boil begins, in boiling salted water in which a table-spoonful ...

Cod-Steaks: Leave in salt and water fifteen minutes; wipe dry and cover with salad oil and vinegar for half an hour or more. Broil then upon a well-greased gridiron; butter well, pepper and salt, and serve with a...

Scalloped Codfish (Fresh): Fry a sliced onion in two tablespoonfuls of butter, strain it out, return the butter to the pan and stir in two tablespoonfuls of flour until it bubbles all over. Take from the fire and add gradually,...

Halibut Loaf: Two cupfuls of picked halibut - boiled and cold. Two table-spoonfuls of butter. Two eggs. Four tablespoonfuls of milk or cream. One tablespoonful of flour, stirred to a roux in the hot butter. Pepp...

Sturgeon Steaks: Skin and lay for an hour in cold salt and water. Wipe dry, let them soak in a marinade of oil and vinegar for an hour. Broil over clear coals, turning dexterously twice. Butter and sprinkle with cayen...

Baked Sturgeon: Prepare as you would the steaks, then parboil for fifteen minutes and let it cool, Rub the marinade now well into the flesh of the fish, and bake, covered, ten minutes to the pound, with just enough w...

Stewed Eels: Skin and clean, removing all the fat. Cut into inch lengths, cover with cold water and cook gently three-quarters of an hour. Season with onion-juice, chopped parsley, pepper and salt, stew fifteen mi...

Broiled Salt Mackerel: Wash and scrape the fish. Soak all night, changing the water at bed-time for tepid, and again early in the morning for almost scalding. Keep this hot for an hour by setting the vessel containing the s...

Salt Mackerel With Tomato Sauce: Proceed as with boiled mackerel, but when dished, pour over it, instead of the white sauce, one of tomatoes, stewed, strained, seasoned with onion-juice, pepper, salt, and sugar, and thickened with a ...

Creamed Codfish (Salt): Soak all night, changing the water several times and having the last bath quite hot. Boil tender in hot water with a table-spoonful of vinegar. Take out the bones while hot, and let it cool before pic...

A Quick Relish Of Smoked Salmon: Half a pound of smoked salmon cut into narrow strips; two tablespoonfuls of butter ; juice of half a lemon ; cayenne pepper. Parboil the salmon ten minutes; lay in cold water for the same length of ti...

Sardines Au Gratin: Lift each fish carefully from the oil in which it was put up, hold suspended for a moment to let most of the oil drip from it, squeeze a few drops of lemon-juice upon it and roll in very fine, peppere...

Smoked Herring, Alewives, Bloaters, Etc: Wash thoroughly, wipe dry, wrap them in clean, wet manilla paper, and leave in a quick oven for fifteen minutes. Serve with sliced lemon. ...

"Finnan Haddie": A Scotch delicacy that is becoming popular with us. Wash thoroughly, leave in cold water half an hour, then for five minutes in very hot. Wipe, rub over with butter and lemon-juice and broil fifteen m...

Codfish Balls: The purified, shredded codfish, to be bought by the box from any grocer, is best for these. Soak it for two or three hours, then boil for fifteen minutes in water that has had a tablespoon-ful of vine...

Roasted Oysters: Wash thoroughly and lay upon hot coals, or in a shallow pan on the top of the stove, the deeper shell downward, until they open wide. Take off the loosened upper shell, carefully, to retain the juice,...

Panned Oysters: Panned Oysters. (No. 1.) Heat a dozen pate-pans, and lay a scant half teaspoonful of butter in each. Fill with raw oysters from which all the juice has been drained, cover closely and cook for ten m...

Broiled Oysters: Broiled Oysters. (No. 1.) Drain fine fat oysters and dry well by laying them upon a cloth, covering with another and gently patting the upper. Sprinkle with salt and paprica, or cayenne, and broil ...

Fried Oysters: Drain and wipe fine large oysters, dip each first in cracker-dust (peppered and salted), then in beaten egg, and again in the cracker, and arrange upon a large cold platter. Set upon ice for half an h...

Fried Oysters Au Supreme: Drain the liquor from twenty-five large oysters, heat it and when it boils put in the oysters and cook one minute after the liquor grows scalding hot again. Take them out, spread upon a folded cloth l...

Scalloped Oysters: Cover the bottom of a greased bake-dish with oysters, and the oysters with fine cracker-crumbs. Sprinkle these with pepper, salt, and bits of butter; then lay in more oysters and go on in this order u...

Scalloped Oysters Au Supreme: Drain the oysters and reserve the liquor for some other dish. Butter a pudding-dish, cover the bottom with oysters, and these with fine cracker-crumbs; sprinkle the crumbs with bits of butter, minced ...

Oyster Pates: Heat the liquor to a boil, drop in the oysters and cook three minutes after the boil begins. Drain and cut them into quarters, and keep hot over boiling water. For each quart of oysters put one tables...

Oyster Pie: Line the dish with fine puff paste. Fill with dry crusts of bread and lay the top crust over these. Bake in a quick oven ; remove the upper crust with care, take out the crusts and fill with su...

Curried Oysters: Make a roux of two tablespoonfuls of butter in which half a sliced onion has been fried, then strained out, and a heaping tablespoonful of flour with a teaspoonful of curry powder. Cook for three minu...

Fried Oysters A La Brochette: Drain the oysters, roll each in a slice of breakfast bacon, no thicker than writing paper; pass a stout straw or a toothpick through both, and then through other two, making three oysters and three sl...

Roast Oysters A La Brochette: These are sometimes called spindled oysters. Run a slender skewer - (a sharp knitting-needle will serve the purpose well) through the hard parts of six oysters and the upper edges of six thin s...

Stewed Terrapin: Kill the terrapins by dropping into hard-boiling water. Cook one hour or until the skin comes off easily from the heads and feet. Let them get perfectly cold ; take off the shells, remove intestines, ...

Philadelphia Terrapin: Cook as above directed, but instead of the pounded yolks add to the hot cream three raw yolks beaten light, after which the stew should not be suffered to boil. Bring up the heat by setting it in boil...

Clams: How to Open Them. If they are to be eaten raw, have your fishmonger open them with a knife made for the purpose. If they are to be cooked, wash the shells well and put them into a steamer, or, if yo...

Roast Clams: Prepare as you would oysters, but roast three minutes longer. ...

Baked Clams: Open as directed at head of this article, but be careful to reserve to every shell all the juice that belongs to it. Leave the clams in the lower shells, put a bit of butter, a drop of onion-juice, an...

Creamed Clams: Steam the clams until wide open, drain off the liquor, set it aside, chop the clams fine and set in a vessel of boiling water upon the range, while you make the sauce by adding to two tablespoonfuls o...

Scalloped Deviled Clams: Chop thirty clams fine, set in a closed vessel and this in another of boiling water over the fire. Fry a sliced onion light-brown in two tablespoonfuls of butter; strain out the onion, return the but...

Scalloped Clams: Drain and chop two dozen clams. Make a white sauce by stirring into a cup of hot milk a heaping tablespoonful of flour rolled in two teaspoonfuls of corn-starch. When it thickens add the pounded yolks...

Clam Fritters: Chop two dozen long clams fine; pepper and salt them. To make the batter, sift into a bowl twice, through a pint of flour, a level teaspoonful of Cleveland's baking powder, and a saltspoonful of sal...

Clam Pie: An Old New England Seashore Dish. Chop the clams if large, saving the liquor that runs from them. Heat, strain, and season this and cook the chopped clams for ten minutes in it. Have a thick top-cru...

Creamed Scallops: Scald scallops in their own or in oyster liquor, leaving them in only two minutes after the liquid reaches the boil. Heat a cupful of milk, thicken it with a tablespoonful of flour rubbed smooth with ...

Lobsters: It is always safe to cook your lobster yourself unless you have an exceptionally honest fish-merchant, or are yourself an apt judge of shell-fish in all their varieties. The enclosed excellent directi...

Lobsters. Part 2: Farcied Lobster Make a thick sauce of Two tablespoonfuls of butter heated to hissing, and two table-spoonfuls of flour stirred into it at this point. Take from the fire, add gradually a cupful of hot...

Lobsters. Part 3: Lobster And Oyster Ragout Eighteen oysters. Meat of one large boiled lobster, or of two small, cut into inch lengths. Onion-juice to taste. One great spoonful of butter for frying; cayenne, le...

Lobsters. Part 4: Fricassee Of Lobster And Mushrooms One large lobster, cut into pieces over an inch long, and half as wide. Three tablespoonfuls of brown roux. Two cups of veal or chicken stock. One tablespoonful of ...

Lobsters. Part 5: Lobster A La Brochette Meat of one fine lobster cut into clean dice with a keen blade. Two dozen fresh mushrooms. Cayenne, salt, and mace. A dozen slices of breakfast bacon, cut as thin as writing-p...

Soft Shell Crabs, Saute: Take off the fringe or loose shell found under the side points, also the sand-bag found under the shell under the eyes; wash them quickly, salt and dust with cayenne and roll in salted flour. Have rea...

Scalloped Crabs, With Mushrooms: Two cupfuls of crab-meat cut into dice. One dozen fresh mushrooms. One cupful of milk. Half teaspoonful of onion-juice. One cupful of cream or rich milk. A great spoonful of butter and a smaller one o...

A Crab Welsh Rarebit: Make a white roux of a tablespoonful of butter and the same of flour. When hot and smooth, add four tablespoonfuls of veal or chicken stock gradually, and bring again to the boil. Take from the fire, ...

Deviled Crabs: Two cupfuls of crab-meat, cut small - not chopped. Two tablespoonfuls of butter, one of flour, and a level teaspoonful of mustard. One cupful of milk, or cream, or fish stock. Salt, cayenne, and the j...

Crabs Au Gratin: Two cupfuls of crab-meat cut into pieces an inch long. One tablespoonful of flour and a larger spoonful of butter. One cupful of good white stock. Half a cupful of cream. One table-spoonful of sherry....

Fricassee Of Crabs: One cupful of crab-meat, picked out coarsely. Yolks of three hard-boiled eggs. Two tablespoonfuls of butter and one of flour. Three cupfuls of milk. Juice of half a lemon. Half a teaspoon-ful of Frenc...

Shrimps: Coquilles Of Shrimps A La Torquay One cupful of milk or cream. One tablespoonful of butter and one of flour. Six fresh mushrooms minced. A cupful of minced shrimps or prawns. Salt, cayenne, cracker-c...

Frogs' Legs: Fried Frogs' Legs Only the hind-legs are eatable. They are very good, having a curious resemblance to the most delicate spring chicken. Skin, wash, and lay in milk for fifteen minutes. Without wipin...

Familiar Talk. Wrinkles For Housekeepers: Not the care-lines that tell of work and worry. These are not the wrinkles that one woman wishes to receive from another. But there are, to use another expressive bit of contemporary slang, tips -...

Meats: As a nation we eat too much meat, and spend too much money for the quantity we use. The provincial butcher who told a customer that she would better buy from somebody else if she would have choice cut...

Rib Roast Of Beef: Wipe with a clean cloth, but do not wash it. Dash a cupful of boiling water over it to sear the surface, dredge with flour to make a yet more impervious coating, and set upon the grating of your roast...

Rolled Roast Of Beef: If your butcher has not done it for you, remove the ribs, and roll up the meat, the thicker part in the centre, bind into a round with stout twine, secure the outer flap with a couple of skewers, and ...

Braised Round Of Beef: This is a pleasing variation of the pot-roast of our grand-mothers, and is an admirable way of cooking a tough piece of beef. Chop a carrot, a turnip, an onion, and a stalk of celery coarsely and ...

Braised Beef, A La Jardiniere: Cook as directed in the foregoing recipe. Have ready when the meat comes from the fire and the sauce has been made, a cupful of green peas, or of string-beans, cut into short pieces, or Lima beans; th...

Rolled Beefsteak (Braised): A tough steak may be brought to tender terms in this way: Make a forcemeat of crumbs, butter or bits of suet, if you have them, pepper and salt. A fresh tomato, minced, is an improvement. Cover the st...

Roast Beef With Yorkshire Pudding: One pint of milk ; two eggs ; two cups of prepared flour, or, if you use plain flour, add an even teaspoonful of Cleveland's baking powder. One teaspoonful of salt. Roast the beef in the usual way...

Beef A La Mode: For this dish you will require a piece of beef from the round, free from sinews or gristle, and compact in character. It is much easier to prepare a large piece of beef a la mode satisfactorily than a...

Broiled Beefsteak: Speaking by the card, there is but one way of cooking a first-class beefsteak, and that is by broiling. It may be said with equal positiveness that a steak should always be cut more than one inch thic...

Chateaubriand Steak With Mushrooms: What often passes upon Frenen restaurant menus and sometimes at state breakfasts for this elegant dish, whichshould be cut from the heart of the fillet, is only a prime tenderloin steak, trimmed into ...

Beefsteak And Onions: While your steak is in broiling have two large, or three small onions sliced very thin and fried lightly in butter. When the steak has been dished, seasoned, and buttered, cover with the fried onions ...

Ruth Pinch's Beefsteak Pudding: Cut the steak into strips an inch long and less than half as wide, put over the fire in a saucepan, cover closely, set within another of cold water and bring the water slowly to a boil. Let the meat g...

Beef Stew: Cut up two pounds of beef - the coarser pieces will do - into inch lengths and saute in two tablespoonfuls of dripping in which a sliced onion has been already fried. Cover with cold water, then set a...

Curried Roast Beef: Cut two cups cold roast beef into small bits, put a large piece of butter into a saucepan, and lay in it the meat and two onions, sliced very thin. Brown for five minutes, add one cupful of boiling wa...

Hamburg Steaks: To one pound of lean beef, chopped twice and rid of every bit of fibre and gristle, allow one beaten egg, one teaspoonful of onion-juice, half as much salt, a fourth as much paprica, and a pinch of gr...

Hash Cakes: Chop underdone roast beef fine and mix with one-third as much smoothly mashed potato. Season to taste with pepper, salt, and mustard. Knead lightly, and when the ingredients are well incorporated, wor...

Mince Of Beef And Potato: Chop under-done and well-done beef together, season with pepper, salt, a few drops of onion-juice and with mustard, and mix with one-third as much mashed potato as you have beef. Heat in a frying-pan ...

Corned Beef: Wash thoroughly, and if very salt leave in cold water for one hour. Put over a moderate fire, or at the side of the range, in enough cold water to cover it deeply. If you mean to use the liquor for so...

Corned Beef And Dumplings: Wash the beef thoroughly, and let it lie in cold water fifteen or twenty minutes. Plunge then into a pot of boiling water, and plenty of it, that every part of the meat may be covered. Cook steadily, ...

To Corn Beef: Rub hard on all sides with a mixture of nine parts of salt to one of saltpetre, until the meat will take no more and the salt lies dry upon it. Repeat this rubbing daily for three days, keeping the me...

Pressed Corned Beef: Select a firm piece for this purpose. The brisket is good, or for those who like a streak of fat and a streak of lean, the plate-piece is excellent, but this must be chosen carefully. Tie the meat tig...

Stewed Tripe: Cut into dice, and saute in hot fat in which a sliced onion has been fried. Cook the tripe ten minutes, and cover with boiling water. Stew half an hour gently; season with salt, pepper, a great spoonf...

Boiled Beefs Tongue (Fresh): Trim away the uneatable root. (It may go into the stock-pot as fresh meat.) Put the tongue on in hot, salted water and boil it an hour if small, an hour and a half if large. Remove the skin carefully ...

Braised Beefs Tongue (Fresh): Boil for one hour, take off the skin and lay the tongue in a covered roaster, or in a pot with a broad bottom, upon a bed of vegetables, a small carrot cut into dice, a small onion sliced, a stalk of ...

Boiled Tongue (Smoked): Wash the tongue carefully, and let it lie in cold water for several hours before cooking - over night if possible. Lay it in a kettle of cold water when it is to be cooked, bring the water to a boil s...

Jellied Beefs Tongue: Boil a smoked tongue as directed above, and when cold slice thin, and pack it (not too tightly) in a mould. When all the slices are in pour over all aspic jelly enough to cover it well, but not to flo...

Aspic Jelly: Two cups of well seasoned clear stock - veal, chicken, or consomme of any kind. Half a package of gelatine that has been soaked three hours in enough cold water to cover it. Two table-spoonfuls of vin...

Moulded Beef: Pass two pounds of lean, raw beef twice through the meat-chopper and pick out all bits of fibre and gristle. Season well with paprica, salt, a little French or English made mustard, and a dash of onio...

Mock Hare: Beat a sirloin steak (having removed bone and fat) from end to end with the flat of a hatchet and trim the edges. Lay in two tablespoonfuls of vinegar and the same of oil for two hours. Pile in the ce...

Beef Roulettes: Chop lean raw beef very fine, season well with paprica, onion-juice, and salt. For every cupful of the minced meat allow a tablespoonful of almonds, chopped fine. Bind the mixture with a raw egg beate...

Stuffed Beef's Heart: Wash thoroughly, clearing the ventricles of all coagulated blood, and stuff with a good force-meat of crumbs, minced pork, onion, parsley, and other seasoning. Fill all the orifices with this, packing...

Chipped Beef: This especial form of much-misnamed relish is neither digestible nor palatable as usually served upon the tea-table of tired housewives who do their own work, and have no heart to study variety of...

Veal: While veal of the right age and cooked judiciously may not be unwholesome, so much that is put upon the market - especially a country market - is so immature when it comes into the cook's hands and is...

Roast Loin Of Veal: Lay upon the grill of your covered roaster, dash a cupful of boiling water over it, cover closely and set in a hot oven for fifteen minutes, after which draw the heat, or change the oven, rub all over...

Roast Fillet Of Veal: Have the bone taken out; and fill the hole thus left with a stuffing of crumbs, chopped pork or ham, chopped parsley, pepper and salt. Pin the fillet into shape with skewers and bind with stout cords....

Braised Breast Of Veal: Run a sharp knife between the ribs and the flesh and fill the space thus cleared with force-meat made as directed in last recipe. Lay in the roaster upon a bed of chopped carrots, onions, celery, and ...

Roast Shoulder Of Veal: Cook as above, omitting the vegetables, and roasting two minutes less per pound. Bear in mind that all the juices must be kept in so dry a meat as veal, and that the bacon and butter are needful addit...

Veal Cutlets And Chops: Pepper and salt, dip in beaten egg, then in fine cracker-crumbs salted and peppered. If you wish the cutlets fried, lay them with care in deep fat hissing hot, and cook rather slowly, but steadily. ...

Stewed Fillet Of Veal: Prepare as for roasting, put into a pot with two cupfuls of stock, cover closely and cook gently for four hours. If you have no stock add three tablespoonfuls of chopped salt pork to two cupfuls of ho...

Stewed Knuckle Of Veal With Dumplings: Crack the knuckle well and put over the fire with four slices of corned ham cut into dice, or as much salt pork (the ham is nicer), a carrot minced, an onion sliced thin, a tablespoonful of chopped pa...

Dumplings For This Stew: One cupful of flour, sifted twice, with a teaspoonful of Cleveland's baking powder, and half a teaspoonful of salt; half a cupful of milk; one teaspoonful of butter. Rub or chop the butter into the...

Veal And Ham Pie: Cut the meat into strips half an inch wide and over an inch long. Have ready half as much cooked ham cut up in the same way, and six eggs boiled hard. Before you begin to make the pie have the gravy r...

Scalloped Veal: Use cold cooked veal for this purpose. Chop it well, clearing it of bones and gristly bits, season to taste and lay a stratum in the bottom of a buttered bake - dish. Cover with cracker-crumbs, salted...

Veal And Ham Pates: Mince cold cooked veal and ham in the proportion of two-thirds veal and one-third ham. A few champignons are a pleasing addition. To each cup of the mixture allow a tablespoon-ful of fine crumbs; seas...

Scallop Of Veal And Mushrooms: A Left-over. Make this the day after you have had a roast fillet of veal. Chop cold veal and stuffing ; put a layer into a greased bake-dish; season, and wet with the cold gravy. Lay chopped mushr...

A "Company-Dish" Of Veal: Take the large bones from a piece of loin of veal; stuff the cavities thus made with a good force-meat of chopped porkcrumbs and seasoning a few chopped mushrooms are an improvement - cove...

Mock Pigeons: Take the bone from two fillets of veal cut an inch thick; flatten them with the broad side of a hatchet and spread with a good force-meat of crumbs and chopped ham, seasoned well. Roll the meat up on ...

Pressed Veal Or Galantine: Have a veal steak cut thin; trim into a neat shape with no ragged edges. Lay flat upon a dish and butter the inside well; then spread with a mixture of a half-cupful of cold boiled tongue (or ham), a ...

Veal Eggs In A Nest A La Turin: Mince cold veal, season to taste, and wet slightly with a good gravy. To each cupful allow a tablespoonful of finely minced blanched almonds, or the same quantity of champignons chopped small. Bind...

Veal Souffle: Two cupfuls cold veal, minced fine. One cupful bread-crumbs, dry and fine. One cupful boiling milk. One tablespoonful butter. One slice cold boiled ham, minced. One egg, beaten very light. A pinch of ...

Calf's Head Au Gratin: Wash the head, which should be cleaned with the skin left on. Take out and set aside for other dishes the tongue and brains, parboiling both, and sprinkling lightly with salt. Put the head over the fi...

Boiled Calf's Head: Cook as in the last recipe, but when the head is drawn from the liquor, tender, but not dropping to pieces, lay it upon a hot dish, with the tongue, boiled and cut into four strips, about it, and pour...

Fried Calf's Brains: Boil the brains in hot, salted water for fifteen minutes and drop instantly into ice-cold water to blanch them. Wipe dry when cold. Take off the skins and clear away the strings, cut each lobe into ha...

Timbales Of Calf's Brains: One calf's brain, parboiled; a heaping tablespoonful of blanched and chopped almonds (very fine); whites of four eggs, salt and white pepper to taste. Beat the brains to a cream, stir in the other in...

Broiled Sweetbreads: Let them stand in cold water for an hour; then parboil in boiling, slightly salted, water for ten minutes, then plunge into ice-cold, to plump and blanch them. No matter how you intend to cook them, d...

Stewed Sweetbreads: Parboil and blanch the sweetbreads, and let them get cold. Cut into small dice of uniform size. Make a white roux of one tablespoonful of butter and the same of flour, and stir into it a cupful of hot...

Roasted Sweetbreads: Parboil and blanch as directed, and when rather more than blood-warm, sew each up in a bit of mosquito-net, cheese-cloth, or coarse, thin muslin, drawing it into the form of an egg or a pear, as you m...

Braised Sweetbreads: Prepare as for roasting, but instead of larding lay them upon thin slices of salt pork, and strew about them a carrot, an onion, and a stalk of celery, cut into dice. Add a cupful of hot water or weak...

Fried Sweetbreads: Parboil, blanch, and lard with fat salt pork, and fry in the fat that runs from the pork when they are lain in the hot frying-pan. Or Cut them into slices after parboiling, blanching, and chi...

Sweetbreads A La Poulette: Parboil and blanch them. When cold, cut into neat dice, add a tablespoonful of chopped mushrooms for each sweetbread ; put them all together in a saucepan, cover with white stock, or with butter and w...

Sweetbread Croquettes: Parboil, blanch, and mince sweetbreads. Put over the fire with just stock enough to cover them, season to taste, and bring to a boil. Thicken well with a white roux, heat again, stir in a beaten egg f...

Croquettes Of Sweetbreads And Brains: Make as above, but beat into the sweetbread dice the brains, which have been washed, scalded, and freed from membranes. Add for each cupful of the mixture a tablespoonful of fine crumbs, wet up with s...

Imitation Terrapin: Boil and blanch a calf's head, and when the flesh is loose from the bones set away in the liquor to get cold. Take it out, wipe it and let it get firm. Cut into dice an inch long and half as wide and ...

Scalloped Calf's (Or Beef's) Brains: Soak the brains in cold water one hour, rid them of all fibres and skin, and parboil for ten minutes. Drain and leave in ice-water until firm. Cut up small, and lay in buttered pate-pans, alternately ...

Calfs Liver A La Jardiniere: Wash the liver and dry with a soft cloth; lard it with strips of fat salt pork, half an inch apart, and lay upon a bed of vegetables - a carrot cut into dice, a parboiled young turnip, also cut up; a ...

Stewed Calf's Liver: Cut a liver into dice and throw them into cold water to lie there ten minutes. Heat two tablespoonfuls of butter in a saucepan and fry in it half an onion sliced thin. Take out the onion, dry the live...

Calf's Liver And Bacon: Fry the bacon until it begins to curl, when add half a sliced onion, and cook three minutes longer. Take out the bacon and keep hot on a hot-water dish, strain out the onion and return the fat to the ...

Calf's Liver Saute: One pound of liver, sliced thin; two tablespoonfuls of butter; one teaspoonful of minced onion; one tablespoonful of catsup, and two of sherry. Salt, paprica, and flour. Heat the butter in a fryi...

Stuffed Calf's Liver: Wash the liver and leave it in cold water half an hour. Wipe dry and run a sharp knife into one side, almost but not quite through. Leave an inch on the side opposite that at which the blade entered. ...

Liver Pate: Boil a calf's liver very tender in salted water, also, in another vessel a calf's tongue. Cut half a can of champignons into halves and boil. When liver and tongue are dead-cold, pound the liver w...

Braised Calf's Liver: Wash well and wipe dry. Cover the bottom of your baking-pan with thin slices of salt pork, and these with a carrot minced small, also a sliced onion and turnip and a tablespoonful of chopped parsley. ...

Calf's Liver A La Mode: One fine, fresh liver ; one half pound of salt pork, cut into lar-doons ; three tablespoonfuls of good dripping ; two sliced onions, - small ones; one tablespoonful of Worcestershire sauce; two table-...

Lamb And Mutton: When over six months old it is no longer lamb, even by butcherly courtesy, but young mutton. It begins to lose claim to the honorable title after two months of terrestrial life. In this particular the...

Roast Leg Of Lamb: Put into the covered roaster, dash a cupful of boiling water over it, cover and cook about fifteen minutes to the pound. Twenty minutes before taking it up, take off the cover, rub all over with butte...

Roast Shoulder Of Lamb: Cook as you would the leg, but with more water in the pan and more slowly. When nearly done, baste plentifully with the gravy, and, five minutes later, with butter into which a little lemon-juice has ...

Braised Breast Of Lamb: Lay a breast of lamb, or two scrags, in a broad pot, meat downward. Scatter over this a sliced turnip, a sliced onion, and two sliced tomatoes, with a little pepper and salt. Add less than a cupful of...

Stuffed Leg Of Mutton: Have the bone removed, tearing as little as possible. Fill the cavity with a dressing of a cupful of bread-crumbs worked up with butter, two tablespoonfuls of finely minced almonds, pepper, salt, pars...

Lamb Or Mutton Chops: Trim off the skin and fat and scrape the bone bare for an inch and a half or two inches from the end, making, as it were a handle for the edible part of the chop. Flatten with the potato-beetle or the...

Breaded Chops: Trim and flatten, sprinkle with salt and pepper, dip in egg and then in cracker-dust and fry to a fine brown in deep boiling fat. Drain and serve dry and hot. ...

Stuffed Mutton Chops: Make a white roux of a tablespoonful of butter and the same of flour. When it has thickened well, stir in a scant half-cupful of stock; mix thoroughly until it bubbles; add half a cupful of chopped al...

Creamed Chops: Real lamb is necessary if you would have the dish successful. Trim and broil them, sprinkle with pepper and salt and set them aside until just warm enough to handle comfortably. Have ready a stiff, co...

Boiled Mutton: Plunge the meat into a kettle of salted water that is boiling hard; leave it there for fifteen minutes and draw it to the side of the range. After this cook slowly fifteen minutes to the pound. Half a...

Game Mutton: Hang a leg of mutton in the cellar for two weeks, washing it all over with vinegar every other day. When you are ready to cook it, rub it well with lemon-juice, then with a raw cut onion, finally with...

Boned Shoulder Of Mutton: Have the bone carefully removed from a rather lean shoulder of mutton, and fill the orifice thus left with a good force-meat. To make this, chop fine half a pound of lean veal and a quarter of a pound...

Stewed Lamb And Green Pease: Buy three pounds of the coarser parts of the lamb; cut into inch lengths and dredge with flour. Have ready in a saucepan two tablespoonfuls of good dripping, and when it hisses put in half a sliced on...

Irish Stew: The coarser pieces of mutton or lamb may be advantageously utilized in the manufacture of what is an excellent and popular dish when rightly compounded, and a disgrace to civilized kitchens as usually...

" A Dainty Dish.": One dozen tender French chops (lamb or mutton). Three cepes (large mushrooms). Salt, pepper, one beaten egg. Cracker-dust. Fat for frying. Flatten and trim the chops; divide each cepe into fou...

Braised Mutton Chops: Heat two tablespoonfuls of dripping in a frying-pan, and fry a sliced onion in it, then the chops. Lay them upon a bed of chopped carrots, onion, celery, turnip, and tomato, in your covered roaster an...

Lamb Chops A La Milanaise: Trim neatly, pepper and salt, roll in egg and cracker-crumbs and fry in deep cottolene. Lay on a stoneware or metal dish, and cover on both sides with finely grated Parmesan cheese. Set upon the upper...

Barbecued Lamb: Cut cold lamb into neat, thin slices. Into a rather deep, broad frying-pan, put a tablespoonful of butter, a dash of cayenne, salt and pepper, a great spoonful of vinegar and the same of currant jelly...

Mince-Balls Of Lamb Or Mutton: Two cupfuls of cold meat, minced and cleared of gristle and cartilage. Salt and pepper to taste and a little onion-juice. Two eggs. Two tablespoonfuls of brown gravy. Half a cupful of fine bread-crumb...

Mould Of Mutton And Rice: One cupful of raw rice. Two cupfuls of minced cold mutton or lamb. Two tablespoonfuls of gravy and as much cream. A stalk of celery chopped or cut fine. One egg beaten light. Pepper and salt to ...

Kidneys: The kidneys of beef, veal, or lamb, are best for cooking. Veal and lamb kidneys are preferable to the coarser beef. All should be fresh and plump, and free from fat. Cut out the hard, white hearts, an...

Stewed Kidneys, With Wine: Slice the kidneys, after they have been soaked in cold water; wipe dry and roll in flour. Have ready in a saucepan a little butter in which has been fried a slice of onion. Lay in the kidneys; roll...

Kidneys With Bacon: Split lamb kidneys in half and fasten open with toothpicks. Cook in a frying-pan thin slices of fat breakfast bacon until clear, but not crisped. Take up and keep hot while you cook the kidneys in the...

Toasted Kidneys: Cut each one of three kidneys into three pieces, and lay upon a very hot tin plate in front of a hot fire, where a clear glow will fall upon them. Have ready thin slices of fat bacon, hold each slice ...

Stuffed Kidneys: Split the kidneys lengthwise, leaving enough meat and skin on one side to serve as a hinge. Rub well inside with melted butter, and broil them, back downward, over a bright fire for eight minutes. Hav...

Pork: While fresh pork seldom finds a position upon the table of the housewife who aspires even to modest elegance, it still holds a place upon hotel menus and in the larders of well-to-do people in certain...

Roast Pork: The leg, the loin, the shoulder, and the chine are usually roasted, and the method is the same with each. The skin is scored in squares, or in parallel lines, the knife just cutting through to the fle...

Pork Chops: Cut off the skin, trim neatly and dip in beaten egg, then in cracker-crumbs seasoned with salt, pepper, powdered sage, and finely minced onion. Set in a cold place for an hour or more and fry in hot f...

Pork Steaks And Tenderloins: Broil over a clear fire, turning every two minutes for twenty or twenty-five minutes. Lay upon a hot dish and dust with pepper and salt and powdered sage. Sprinkle with onion-juice and with lemon-juic...

Spare Rib: Cook exactly as you would pork steaks, also pork cutlets. ...

Pork Pot-Pie: Cut two pounds of lean pork into pieces an inch long and half an inch wide; cover with cold water, put in some thin slices of peeled lemon, a little chopped parsley and minced celery, and stew slowly ...

Yorkshire Pork-Pie: Chop lean pork somewhat coarsely ; butter a pudding-dish and line with a good paste; put in the pork interspersed with minced onion and hard-boiled eggs, cut into bits and sprinkle with pepper, salt, ...

Boiled Ham: The best ham to select is one weighing from eight to ten pounds. Take one that is not too fat, to save waste. Soak all night; wash it carefully before you put it on to boil, removing rust or mould wit...

Breaded Ham: Boil as above directed. Brush the top with beaten egg and sift over it cracker-dust in a thick, even coat. Set in the oven to brown and let it get perfectly cold before it is carved. ...

Stuffed Ham: Soak the ham over night and scrub well in the morning. Run a narrow sharp knife along the bone, loosening the meat for the whole length ; shake and pull the bone while doing this until you can withdra...

Baked Ham: Soak, wash, and parboil the ham, twelve minutes to the pound. Skin as soon as you can handle it, and stanch the flow of juices by rubbing flour into it. Put into a good oven; slice an onion, mince a c...

Sunnybank Ham And Eggs: Mince cold ham finely and moisten it with sharply seasoned stock, well thickened. (There is nothing better for this purpose than the pan-liquor described in the last recipe.) Heat in a saucepan ; beat...

Smothered Ham: Soak, scrub, and trim away all the blackened underside until the meat shows clean and red. Wash with vinegar, rubbing it in well. Cover the underside with a paste of flour and water, and lay upside do...

Fried Ham: If raw, soak as for broiling. Fry it in its own fat until the fat is clear and begins to curl and crisp at the edges. Serve dry after peppering it. ...

Breaded Ham, Saute: Cut cold boiled ham into rather thick slices, cover with a mixture of pepper, olive oil, and mustard; dip in egg, then in cracker-crumbs, and set in a cold place. Fry slices of fat bacon or pork crisp...

Barbecued Ham: Fry slices of cold boiled ham in their own fat; remove from the pan to a hot-water dish and pour over them a sauce made by adding to the gravy left in the pan two tablespoonfuls of vinegar, the same o...

Ham And Eggs: If the ham be raw, soak it as before directed. If cooked, it needs no other preparation than cutting it evenly into slices of uniform size. Fry these in their own fat until the fat is clear and curlin...

Fried Breakfast-Bacon: This is growing fast into universal favor as a staple breakfast-dish. It is so simple and so quickly made ready it seems odd enough that it should so seldom be set before the listless or eager breakfa...

Broiled Ham And Eggs: If the sliced ham be raw, soak as for fried ham. Broil over a clear red fire for from three to five minutes, and arrange upon a hot platter. Heat a tablespoonful of butter to hissing in a frying-pan, ...

Ham And Potato Balls: Work into two cupfuls of mashed potatoes pepper and salt to taste, a teaspoonful of flour, and the beaten yolk of an egg. Set aside until cold and stiff; take a tablespoonful in the hollow of your flo...

Ham Pates: Chop cold lean ham fine, season with onion-juice, pepper, minced parsley, and catsup; moisten with good stock, and stir over the fire until smoking-hot. Have at hand pastry forms or cups, heated, and ...

Boiled Pigs' Feet: Wrap each cleaned foot up in coarse cotton cloth, wind a string about it from top to bottom to keep the bandage in place, and when all are ready cover them deep in boiling water in which has been stir...

Breaded Pigs' Feet: Boil as directed, and let them get cold in the cloths. Undo, pepper and salt, roll in egg, then in cracker-crumbs, and fry to a nice brown. Serve with sauce tartare. ...

Pig's Liver And Bacon: Slice the liver and lay in cold water for half an hour to draw out the blood. Wipe perfectly dry, salt and pepper and flour well. Fry slices of thin, fat bacon clear ; take them out and cook in the sa...

Sausages: If you use the sausages in skins, prick these with a needle in several places to prevent bursting, put them into a frying-pan with just enough cold water to cover them, and let them simmer gently unti...

Breaded Sausages: Put raw sausage-meat into a tin pail with a closely fitting top and set in a pot of boiling water. Cook half an hour to the pound and let it get cold in the pot. When you are ready to cook it, make in...

Apples And Bacon: Fry slices of breakfast-bacon or salt pork until clear; take them up and keep hot. Have ready firm, tart apples, sliced crosswise, without paring or coring, and fry them in the hot fat left by the bac...

Pork And Beans: Soak the beans over night in cold water, changing this in the morning for warm, an hour later for hot. Put over the fire half an hour afterward, in boiling salted water, and cook until tender, but not...

Apropos To Lard: The old-fashioned housekeeper may have observed the marked omission in these pages of the word lard, even in recipes calling for fat. While we believe that The National Cook Book is not singular ...

Poultry: After forty years of active housekeeping one housemother would deliberately record her conviction that there is but one satisfactory method of securing the appearance of tender fowls upon her table. W...

Roast Chicken: Wash thoroughly and wipe dry within and without. Stuff the hollow in the body, also the craw, with a force-meat, but do not pack it in. It will ooze out or distend the fowl into a clumsy shape, or bec...

Boiled Chicken: A chicken over a year old should always be boiled or steamed or fricasseed. As a rule a boiled fowl is better without stuffing. Cleanse thoroughly, truss neatly, sew up in a piece of mosquito-netting...

Boiled Chicken And Rice: Cook as in the last recipe. Half an hour before dishing the fowl dip out a great cupful of the gravy, season well, and stir in a beaten egg. Boil a cupful of raw rice fast in two quarts of salted wate...

Boiled Chicken And Oysters: Prepare in the usual way and stuff with raw oysters cut in half, peppered and salted, with a few bits of butter among them. Sew up in cheese-cloth and boil twenty minutes to the pound. Undo the cloth,...

Fried Chickens: Cut up a pair of young chickens, as for fricassee. Lay in cold water for one minute, and, without wiping them, pepper and salt each piece; roll in flour and fry in hot fat to a fine brown. Pile upon a...

Fricasseed Chicken (White): Otherwise incurably tough fowls can be made manageable by teeth and digestive organs in this way: Clean, wash, wipe, and joint neatly. This dissection is an art to be studied, much of the comeliness ...

Fricasseed Chicken (Brown): Clean, wash, wipe, and joint as already directed. Fry a dozen slices of fat pork in a broad pot, then a sliced onion until brown, lastly the jointed chicken dredged with flour. Turn the pieces often t...

Smothered Chicken: Split down the back as for broiling and lay, breast upward, in your covered roaster. Dust with pepper and salt and pour in a cupful of boiling water or weak stock or consomme. Cover closely, and cook ...

Braised Chicken: Lay in the bottom of your roaster a carrot, cut into dice, a sliced onion, a small young turnip, also sliced, a stalk of celery, minced, a tablespoonful of chopped parsley, and three table-spoonfuls o...

Broiled Chicken: Clean, wash, wipe, and split down the back, leaving the breast intact. Sprinkle with salt and pepper and wash all over with melted butter or salad oil. Grease a perfectly clean broiler and lay the chi...

Deviled Fried Chicken: Prepare as for frying in the usual way, jointing it neatly, and lay for fifteen minutes in a bath of oil, lemon-juice, paprica, salt, and mustard. Rub the mixture in well and roll in flour. Fry in boi...

Roast Fried Chicken: Joint, dust with salt and pepper, dip in beaten egg, then in salted and peppered cracker-dust. Have two tablespoonfuls of butter in a baking-pan; lay the chicken in it, and, covering closely, roast i...

Chicken Baked With Ham: Prepare as for roasting, stuff and truss; then wrap in thin slices of cold boiled corned ham. Bind the ham closely to the fowl with cotton string, put into a covered roaster, pour in half a cupful of ...

Chicken Cutlets: Chop cold chicken fine; season with onion-juice, celery salt, pepper, and chopped parsley. For two cupfuls allow a cupful of cream or rich milk. Heat this (with a bit of soda stirred in) in a saucepan...

Chicken And Macaroni A La Milanaise: Boil in the usual way and without stuffing; unwrap and carve into eleven pieces with a keen knife. Arrange these neatly upon a flat stoneware or other fire-proof platter, the white meat at one end,...

Deviled Chicken With Oyster Sauce: Cut cold boiled chicken into neat pieces, an inch and a half long and half as wide, and all as nearly as possible of the same size. Cover with oil and lemon-juice and let them stand in the refrigerato...

Timebales Of Chicken: Chop very fine the meat of an uncooked roasting fowl, or a broiler. The meat must be almost like powder. Stir a pinch of soda into four tablespoonfuls of sweet cream with salt and white pepper. Beat s...

Chicken Pie: Cut two fowls into joints; put them on in enough cold water to cover them and stew very slowly at the side of the fire until tender. Take out the meat; add to the gravy a grated onion, a bay leaf, a s...

Pastry For Chicken Pie: Two pounds of sifted flour; one and a half pound of butter; iced water enough to make a stiff paste. Have bowl, chopping-knife, butter, and flour well chilled before beginning work. Chop the butter i...

English Chicken Pie: Take a pair of young, tender chickens and cut them into neat joints. Lay them in a deep pudding-dish, arranging them so that the pile shall be higher in the middle than at the sides. Reserve the pinio...

Casserole Of Chicken: A hungry man seeking his luncheon went, not long ago, to a certain French restaurant noted for its rare combination of admirable cookery and reasonable charges. There, moved by a happy inspiration, he...

Fricassee Of Chicken A La Reine: Joint a pair of young chickens, and put them on the fire in a large saucepan with a quart of cold water. Let it come to a boil slowly; when it reaches this point put in a couple of stalks of celery, t...

Hungarian Chicken: Joint a fowl as for fricassee; put it on the fire in enough cold water to cover it; bring it to a boil slowly, and cook until tender. Unless the chicken is quite young this should require from two to ...

Turkish Chicken With Rice: Cut up a spring chicken as for fricassee, and put it on the stove in a saucepan with a tablespoonful of butter and a minced onion. When the pieces are lightly browned, which should be in about ten min...

Jellied Chicken: Take off every bit of skin and cut the meat into pieces of as nearly uniform size as you can manage. Boil four eggs for twenty-five minutes and lay them in cold water for half an hour, then peel and c...

Aspic Jelly For The Foregoing Recipe: Soak half a box of gelatine in cold water enough to cover it for two or three hours. Boil and clear with white of egg, then strain through flannel two cupfuls of the liquor in which the chicken was bo...

Mould Of Chicken And Rice: Boil a cupful of boiled rice in chicken or other stock, seasoned well with pepper, salt, onion-juice, and celery. Cook twenty minutes hard in the stock, which should boil when the rice is dropped in. ...

Marseilles Boiled Chicken Pudding: Chop cold chicken fine, and mix it up with a cupful of well-seasoned drawn butter for two cupfuls of meat. Better still, if you have a cupful of good stock or gravy, add to it a few spoonfuls of cream...

To Broil A Cold Chicken: Split down the back and lay, breast uppermost, upon a plate; pour over and rub into it a marinade of four tablespoonfuls of olive oil and one of lemon-juice. Invert a plate over it, put a heavy weight...

Chicken Scallop: Mix two cupfuls of well-seasoned cold chicken with a cupful of boiling oyster-liquor; bring to a boil, add a cupful of hot milk thickened with a great spoonful of butter rolled in one of flour, and ta...

Chicken Croquettes: Make a mixture precisely as above directed; let it get cold, make into croquettes, roll in egg, then in cracker-crumbs, and set away for several hours to get stiff. Fry in deep, hot cottolene and serv...

Chicken And Sweetbread Croquettes: Stir one cupful of minced cold chicken and the same of sweetbreads, boiled and blanched, into a good drawn butter, or four tablespoonfuls of chicken-stock thickened with two tablespoon-fuls of white r...

Chicken Filling For Pates: One cupful milk, one tablespoonful butter, one tablespoonful flour, salt, pepper, and a pinch of mace; juice of half a small lemon. Cook the flour and butter together until they bubble, and pour the ...

Turkey: Turkeys are so near akin to chickens that the directions for roasting and boiling the latter may be used with hardly an alteration for the former. The same time - about fifteen minutes to the pound if...

Florentine Roast Turkey Stuffed With Chestnuts: Prepare the turkey by cleaning, washing, and trussing. Make a dressing of One quart of Spanish chestnuts ; two tablespoonfuls of butter; one teaspoonful of salt; pepper to taste. Roast or boil the ch...

Oyster Stuffing For Turkey: To the ordinary stuffing for a turkey, of dry bread-crumbs, seasoned with parsley, thyme, and sweet marjoram, and moistened with melted butter, add two dozen small oysters, chopped fine. Stuff the bre...

A Second-Day Turkey: If but one side of a boiled or steamed turkey, or a roast that is unfortunately underdone, be left intact after the first visit to the table, it can be made both presentable and palatable by obedience...

Scalloped Turkey: Cut the remains of a cold turkey into strips an inch and a half long, salt and pepper and set away, covered, in a cold place while you make a good gravy of the carcass, broken to pieces, and the stuff...

Turkey And Sausage Scallop: Butter a pudding-dish and fill with alternate layers of cold minced turkey and cooked minced and cold sausage meat, seasoning slightly as you go. The sausage will supply nearly all the seasoning you w...

Galantine Of Turkey: Boil a turkey that is too tough to be served whole. Put it on in cold water, bring slowly to the boil, and cook until the meat slips from the bones. Cut it off while hot and let it get cold. Return th...

Hashed Turkey: Heat in a saucepan the carcass and stuffing with water enough to cover it two inches deep. Cook slowly for two hours, strain and season with onion-juice, chopped parsley, pepper, and salt. Cut t...

Boned Turkey: With a narrow, keen knife take the bones out of a raw turkey. Follow one bone until you have loosened it along its length, keeping the blade close to it. Cut the nearest joint and pull it out, with th...

Geese: A tough chicken is an inconvenience. A tough turkey is a serious annoyance. When a goose is tough the infliction casts inconvenience and annoyance into the shade. And he toughens at such an inconceiva...

Roast Goose: It must be under a quarter of a year old. Prepare for roasting as you would a turkey. He is more hairy than other fowls and needs careful singeing. In mixing the dressing make judicious use of onion a...

Braised Goose: Prepare as for roasting, but do not stuff. Cut an onion, a carrot, a turnip, two stalks of celery, and a fine pippin into thin slices (chopping the celery), and dispose them in the bottom of the roast...

German Ragout Of Goose: Cut up the remains of yesterday's braised or roast goose into neat pieces. Put into a saucepan and cover with the gravy left from the former dish. If you have none, cut earlier in the day a carrot, a ...

Ducks: These pets of the poulterer are as distinctively aristocratic as our geese are plebeian, an honor for which the buyer has to pay. They deserve popularity, being more delicate of flesh and flavor than ...

Roast Ducks: Clean with care, and, after washing well, rinse out with soda and water. Lay in cold water for half an hour; wipe dry and stuff with bread-crumbs, seasoned with butter, pepper, salt, a half teaspoonfu...

Braised Duck: Proceed as with braised goose, omitting the apple from the bed and adding onion and sage very sparingly. ...

Stewed Ducks: Ducks which are no longer in the first flush of youth may be treated satisfactorily in this way. Joint as for fricassee ; pepper, salt, and flour them. Heat good dripping in a frying-pan and fry a ...

Salmi Of Duck: Cut up the carcass of a roasted or braised duck, the meat into neat dice, bones, stuffing, and skin into small pieces. Cover the meat-dice with a marinade of salad oil and lemon-juice, and leave in a ...

Roast Ducklings: Whip three tablespoonfuls of mashed potatoes to a white cream with butter and a tablespoonful of cream. Season with celery salt and white pepper, add three tablespoon fuls of almonds, blanched and cho...

Ragout Of Duck And Green Pease: Cook the remnants of a pair of roast ducks as directed in recipe for Salmi of Duck, and when done pile the meat in the centre of the dish; put a quart of green pease, well boiled and drained, about th...

Familiar Talk. A Word About Pots And Pans: When you are furnishing your pantry bear in mind that it is sometimes poor economy to save money. Be a little lavish in pots and pans, bowls and spoons. Your strength is your capital. Do not squander ...

Redhead Or Canvasback Ducks (Roasted): Singe and draw, but do not wash the ducks. Wipe them, inside and out, with a soft, damp cloth. Cut off the pinions and tie what is left of the wings to the bodies. Instead of stuffing them, pepper and...

Redhead Or Canvasback Ducks (Broiled): Clean and wipe with a soft, damp cloth within and without. Split down the back and flatten the protuberant breast-bone with the broadside of a hatchet, then leave them in a marinade of salad oil and l...

Roast Prairie Chickens Or Grouse: Test them, after cleaning and wiping, and if they are tough put them - trussed as for roasting - into a steamer and set over hard-boiling water for half an hour. While still hot rub them well with but...

Broiled Grouse (Larded): Singe, clean, wipe well, split down the back, and lard the breasts with narrow strips of fat salt pork, drawn through the skin for an inch and out the other side with a larding-needle. Or, if they are...

Salmi Of Grouse: Cut neatly into joints a pair of underdone grouse and divide the breasts into two pieces each. Put a cupful of good stock or consomme in a saucepan, season well, add a minced onion, a chopped carrot, ...

Roast Quails: Draw and wipe carefully within and without with a soft, damp cloth. Put a whole raw oyster in the body of each, and truss as 12 you would a chicken. Bind thin slices of fat bacon over the breast; l...

Broiled Quails: Draw, wipe, and split down the back, then leave them in a marinade of salad oil and lemon-juice for half an hour. Without wiping, broil on a wire bird-broiler for ten minutes, turning twice. Butter,...

Roast Partridges: Clean and truss as you would chickens. Bind thin slices of fat salt pork or bacon over the breasts and put into your roaster with half a cupful of boiling water. Pepper and salt the birds and wash ove...

Roast Pigeons (Wild): Unless you are sure that they are tender, stew them or put them into a pie. Draw and wash them thoroughly; wipe dry, salt and pepper the insides; truss and bind them into shape with cotton string; co...

Broiled Squabs: Split down the back, rub all over with butter, salt and pepper them, and broil over red coals. Serve upon buttered toast wet with a little hot stock or gravy. ...

Braised Pigeons With Mushrooms: Drain, wash, and stuff with a force-meat of crumbs and chopped fat pork, seasoned with onion-juice, salt, and pepper. Prepare the usual bed of vegetables - minced carrot, onion, celery, and parsley. L...

Pigeon Pie: Clean, wash, and joint; wipe dry, pepper, salt, and saute them in hot dripping in which an onion has been fried. Butter a deep dish and lay in the meat alternately with layers of fat salt pork, choppe...

English Jugged Pigeons: Clean, wash, and stuff with a good force-meat of crumbs, chopped fat pork, the yolks of two hard-boiled eggs rubbed to powder, and a tablespoonful of celery boiled tender and chopped. Season to taste ...

Curried Pigeons: Cook as above directed, dish and add to the gravy two teaspoonfuls of curry-powder. Boil one minute before pouring over the birds. Serve with boiled rice. Pass ice-cold bananas with this dish. WO...

Bordeaux Stewed Rabbits: Skin, clean, and joint. Heat a tablespoonful of butter in a saucepan and fry in it a sliced onion. When it is slightly colored put in the pieces of hare, salted, peppered, and dredged with flour, and ...

Roast Hares Or Rabbits: Old hare at the South, let the age be what it may. At the North and West it is a rabbit, tame or wild. Skin and clean them. The latter process should be thorough. Good cooks are sometimes less hee...

Jugged Hare: Skin, clean, and joint a full-grown rabbit, or hare. Cut the back into two pieces, and sever every joint. Fry a sliced onion to a pale brown in hot dripping, put in the meat, peppered, salted, and flo...

Roast Venison: The best pieces for roasting are the leg, the haunch, and, chiefest of all, the saddle. The general treatment is the same as that bestowed upon prime mutton. Cook about twelve minutes to the pound. Ve...

Venison Steak: Cook as you would beefsteak, allowing a little more time, as the meat is firm and close-grained. When it is done lay it upon a hot-water dish, pepper and salt, and put upon it a great spoonful of but...

" Venison Pasty": Cut cold, underdone venison into neat dice, season with pepper and salt, and lay in salad oil and lemon-juice for one hour. Make a gravy, some hours before you are ready to make the pasty, of ven...

Familiar Talk. Kitchen Physic: Nature's treasure-house is continually yielding up new secrets that are for the healing of nations. By wise application of these medical science has added within half a century five and a half years t...

Eggs: An egg which is more than doubtful will float in cold water and should be thrown away without further test. An egg that is not perfectly fresh will have a smooth shell, a newly laid egg a rough. Withi...

Eggs. Part 2: Steamed Eggs Break the shells and drop the contents carefully into buttered nappies of stone china. Put them into the perforated pan of a steamer, fit on the lid and keep the water below at a hard bo...

Eggs. Part 3: Eggs A La Creme Heat half a pint of new milk in a pudding-dish on top of the stove, melt in a tablespoonful of butter, and when the milk boils break into it six eggs. Season with salt and pepper, coo...

Eggs. Part 4: Deviled Eggs Six hard-boiled eggs. One saltspoonful of dry mustard. One tablespoonful of melted butter. Pepper and salt to taste. Throw the boiled eggs into cold water as soon as they are taken f...

Eggs. Part 5: Scrambled Eggs With Shad Roes When you have shad for dinner scald the roes ten minutes in boiling water (salted), drain, throw into cold water, leave them there three minutes, wipe dry, and set in a ...

Eggs. Part 6: Eggs And Tomatoes Make a white roux of a tablespoonful of butter and the same of flour, and when it bubbles stir into it a cupful of canned tomatoes or six fine fresh tomatoes peeled and chopped into...

Eggs. Part 7: Egg-Cups And Anchovies Cut thick rounds of stale bread, and with a small cutter mark a circle in the centre, pressing the cutter half-way through the bread. Dig out a hollow along this line capable o...

Eggs. Part 8: Egg And Tongue Pates Instead of making cups of rounds of breads, use empty shells of pastry for holding the minced tongue, the ring of meringue, and the raw yolk. By the time they are thoroughly heat...

Eggs. Part 9: Egg Toast Cut rounds of stale bread, toast and moisten slightly with a mixture of butter and water. Pepper lightly with paprica and dust with celery-salt. Chop the whites of six hard-boiled eggs ver...

Omelets: Plain Omelet Beat six eggs just enough to break the yolks into the whites. A dozen strokes should suffice. Have a scant tablespoonful of butter heated in a small frying-pan or an omelet-pan. Pepper a...

Omelets. Part 2: Tomato Omelet. (No. 2.) Stir a tablespoonful of flour into one of hot butter in a frying-pan and cook until it bubbles all over. Add to this half a can of tomatoes, stewed, strained, and seasoned wit...

Omelets. Part 3: Cheese Omelet Beat five eggs very light, add a dash of cayenne and of salt and three tablespoonfuls of cream with a pinch of soda. Have ready a heaping teaspoonful of butter in an omelet-pan, add wit...

Familiar Talk. An Inexpensive Luncheon: They were talking together of the recently popular fifty-cent luncheons and fifty-cent dinners, the Woman of Small Means, the Man of the House, and the Friend of the Family. My greatest achievement,...

>Welsh Rarebits: Welsh Rarebit. (No. 1.) While the respectable and growing tribe of Welsh rarebits can be made in a frying-pan over the fire, the more graceful, easy, and popular method is to cook them with the chafi...

Golden Buck: Golden Buck. (No. 1.) Melt a tablespoonful of butter over boiling water, add a cupful of ale or beer, and when this is scalding stir in half a pound of good American cheese, shaved fine, or grated. W...

Cheese dishes: Cheese Fondu Au Gratin Soak a cupful of dry bread-crumbs in two cupfuls of hot milk for fifteen minutes. Dissolve a generous pinch of soda in the milk while heating. Stir into this paste three well-b...

Cottage Cheese: Set a bowl of loppered milk (bonny-clabber) upon the range where it will heat very slowly. As soon as the curd has fairly separated from the whey turn it upon a sieve or into a colander lined with coa...

Familiar Talk. Tea, Tea-Making, And Tea-Drinking: Dogberry figured as a masculine type of a mighty class when he opined that reading and writing come by nature. A modern Mrs. Dogberry would give prominence among things that are too easy to be lear...

Vegetables. Potatoes: They are not placed first upon the list of vegetables in this work because they are especially nutritious. The potato holds seventy-five parts of water and eighteen of starch out of one hundred. The r...

Boiled Potatoes (Au Naturel): The work is so simple that it is seldom well done. Wash the potatoes, cover with plenty of boiling water, slightly salted, and cook fast until a fork will penetrate easily to the heart of the largest....

Mashed Potatoes: Peel very thin, and drop the potatoes, cut or whole, into cold water. Leave them there for half an hour, and put over the fire in plenty of boiling, salted water. Cook until a fork penetrates the larg...

Moulded Mashed Potatoes: Prepare mashed potatoes as usual with milk, butter, and seasoning, press them hard into a fluted mould that has been wet with cold water. Turn out, set the dish on which they are in the oven for five ...

New Potatoes: Wash, rub the skins off with a rough cloth, put on the fire in boiling water, slightly salted, and cook until tender. Serve whole. ...

Whole Stewed Potatoes: Peel the potatoes and put them over the fire in cold water. Bring to a boil and cook until tender. Turn off the water, cover them with warm milk, and stew ten minutes. Transfer the potatoes to a veget...

Potato Turnovers: Chop a few slices of yesterday's roast fine, and season well. Have ready mashed potato, mix one or two raw eggs with it until it is like a paste and can be spread out, sprinkle with flour and cut out ...

Potato Scones: Two cupfuls of mashed potatoes, salt to taste, three table-spoonfuls of flour, one tablespoonful of butter. Work the butter, flour, and salt into the potato and roll out into thin cakes. Brown on a w...

Moulded Potato: Mash, or, rather, beat up lightly with a fork. Work in butter and milk, but do not get it too soft. Fill small cups, wet with cold water, with the potato, pack down firmly, and turn out upon a greased...

Lyonnaise Potatoes: Cut or chop cold Irish potatoes into bits about half an inch square. Heat good dripping in a frying-pan, salt and pepper it, and fry in this two or three slices of onion. Take these out and throw away...

Casserole Of Potato: Mash eight or ten potatoes smooth with butter; salt, and work in the beaten whites of two eggs. Then fill a greased jelly-mould with the mixture, pressing it in firmly. Set aside to harden. When cold,...

Potatoes A La Creme: Heat a cupful of milk ; stir in a heaping tablespoonful of butter cut up in as much flour. Stir until smooth and thick ; pepper and salt, and add two cupfuls of cold boiled potatoes, minced, and a lit...

Potato Croquettes: Potato Croquettes. (No. 1.) Beat into hot mashed potato a raw egg, a little butter, milk, nutmeg, pepper and salt to taste, also a very little grated lemon-peel. Heat and stir three minutes in a sauc...

Fried Potatoes: Pare, slice very thin, or cut lengthwise into strips. Lay in cold water for half an hour; dry between two soft cloths and fry in deep, hot cottolene, a few at a time, not to cool the fat. When ...

Pommes De Terre Souffles: That is to say, puffed potatoes. The foreign phrase lifts them a degree in the gastronomic scale. Pare the potatoes and cut, lengthwise, into slices less than a quarter of an inch thick. Lay in ice...

Potato Souffle: Which is a very different thing from souffle potatoes. Beat a cupful of mashed potato to a cream, add the yolks of three well-beaten eggs and a tablespoonful of melted butter, season with pepper and s...

Potatoes Baked Whole: Select those of fair and of uniform size. Wash and lay upon the floor of your oven. Bake until soft to the pinch of an energetic finger and thumb. ...

Swedish Baked Potatoes: Bake large potatoes whole, cut a cap from the top of each and scoop out as much of the mealy potato as you can without breaking the skins. Fill with a hot mince of boiled fish whipped light with cream...

Baked Potatoes Stuffed: Bake, and empty the skins as directed in the last recipe. Whip the potato you have taken out to a light cream with hot milk and butter. Season with salt and a pinch of cayenne, and stir in, finally, f...

Baked Potato Dice: Pare and cut six large potatoes into dice, or into strips half an inch thick. Leave in cold water for half an hour. Wipe and turn over and over in melted butter until each piece is coated. Pour what r...

Potato Omelet: Beat mashed potatoes to a soft cream with milk, salt, pepper, and mix in a little melted butter - a small tablespoonful for each cupful of potato. Whip in the beaten yolks of two eggs and at the las...

Potato Fritters: Beat into a cupful of creamy mashed potato (hot) two table-spoonfuls of hot milk, one of butter, one egg, and a little salt and pepper. Mix well and let it get perfectly cold. Cut into squares, roll i...

Sweet Potatoes: They are best when fully ripe and not yet watery or sticky. They should, in this, their prime, be as mealy as well-cooked Irish potatoes, and are at once more palatable and more nutritious than their ...

Baked Sweet Potatoes: A fine, ripe sweet potato never tastes better than when baked properly. Wash and wipe and lay in a baking-pan. Cover, and cook until the heart of the largest potato yields to the pressure of your thum...

Boiled Sweet Potatoes: Select those of uniform size, wash and boil in salted water until a fork pierces readily to the centre of the largest. Drain and set in a hot oven five minutes to dry, then peel and serve hot. ...

Sweet Potatoes Saute: Slice cold boiled sweet potatoes, pepper, salt, and flour. Heat in a frying-pan a good spoonful of butter or sweet dripping. Lay in the potato slices, turning them over and over to coat each piece wit...

Sweet Potatoes Au Gratin: Slice the potatoes crosswise and arrange in layers in a bake-dish, sprinkling each layer with salt, pepper, bits of butter, and a very little sugar. When the dish is full pour in three or four tablesp...

Sweet Potato Puff: Boil and mash sweet potatoes. To two cupfuls of this add three eggs, beaten light, a cupful of milk, two tablespoonfuls of butter, and a little salt. Beat all together vigorously, turn into a pudding-...

Creamed Sweet Potatoes: Boil dry, mealy potatoes, peel and set in the oven to dry, but do not let them get hard. Rub through a colander, or grate, or rub through a vegetable-press into a mealy mass. Beat with a silver or woo...

Sweet Potato Croquettes: Beat into two cupfuls of boiled and mashed sweet potatoes, while hot, a tablespoonful of butter, and the whipped yolks of two eggs, with a tablespoonful of cream, and let the mixture get cold before m...

Sweet Potato And Chestnut Croquettes: Make as above, but add to the potatoes a cupful of Spanish chestnuts, roasted or boiled, and pounded to powder. Work in well with the butter, eggs, and cream, season and fry in deep fat. ...

Rice: Rice, says an eminent authority upon dietetics, is more largely grown and consumed as human food than any other cereal. It is said to be the main food of one-third of the human race. Alone, however...

Boiled Rice: Wash a cupful of rice in three waters, leaving it in the last for ten minutes. Have on the fire a pot containing at least two (quarts of boiling water. A gallon would not be amiss. One quart would be ...

Savory Rice A La Milanaise: Wash a cupful of rice well. Take a cupful of broth from your soup-pot; strain through a thin cloth and add twice as much boiling water, with a little salt. Put in the rice and cook slowly until it has...

Rice And Cheese: Boil a cupful of rice in a quart of water, slightly salted, and when half done add two tablespoonfuls of butter. By the time the rice is soft the water should have been soaked up entirely, and each gr...

Rice Loaves: Two cupfuls of boiled rice ; two eggs, beaten light; two table-spoonfuls of melted butter. Milk at discretion. Beat the rice smooth with a spoon, add the butter and eggs and enough milk to make a ...

Baked Rice Curry: An East Indian Dish. Wash a cupful of raw rice in three waters, and let it soak fifteen minutes in water enough to cover it. Boil an onion in a quart of water with a little salt until the onion is ve...

Rice With Tomato Sauce: Boil as already directed, and, when dry, dish, and pour over it a cupful of strained tomato sauce, seasoned with onion-juice, pepper, salt, butter, and a little sugar. Stir and lift the grains ligh...

Rice And Tomato: An Italian Recipe. Cook as in the last recipe, but add to the strained and seasoned tomato sauce a cupful of good stock or gravy, and when they have boiled together five minutes stir in two great spo...

Rice Saute: Boil as in former recipes, turn out upon a hot platter and put into the oven to dry for five minutes, loosening the grains with a fork that each may retain form and consistency. When dry, set away unt...

Broiled Rice: Boil as usual, and while hot stir in a tablespoonful of white sauce for each cupful of rice, and a beaten egg for two cupfuls. Season with pepper, salt, and a few drops of onion-juice; fill a broad, s...

Fried Rice: Prepare as above, and when stiff cut into rounds or squares, roll in egg and cracker-crumbs, let them stand for an hour, and fry in hot, deep cottolene. This is a very nice preparation of rice. Bu...

Rice Croquettes: Rice Croquettes. (No. 1.) Into a cupful of cold boiled rice beat the well-whipped yolk of an egg, a teaspoonful of melted butter, a teaspoonful of sugar, half as much salt, and enough milk to make a ...

Savory Mould Of Rice. A Neapolitan Recipe: Boil one cupful of raw rice in two quarts of salted water for twenty minutes. Drain and dry, and mix with it a cupful of milk in which has been dissolved a teaspoonful of corn-starch. Beat into this a...

Pilau: Pilau (No. 1.) A Turkish Recipe. Boil a cupful of raw rice in a pint of mutton-stock which has been skimmed and seasoned with onion, tomato, salt, and cayenne. When the rice is soft and has soaked up...

Rice And Giblet Pudding: Boil the giblets tender, and mince fine. Add to the water in which they were cooked a small grated onion and a tablespoon-ful of finely chopped salt pork. There should be a pint of the liquor. Boil th...

Casserole Of Rice: Boil a cupful of rice in a pint of hot chicken-stock for twenty minutes, or until tender and dry. Season with salt, pepper, and onion-juice when half done. When dry, mound it upon a hot dish, wash wit...

Rice And Sausage: Boil the rice twenty minutes, or until tender; drain and dry and mix with an equal quantity of sausage-meat which has been boiled in water enough to cover it. Season this liquor with a quarter-spoonfu...

Macaroni: Macaroni Au Gratin Break half a pound of macaroni into inch lengths. Make a weak broth by diluting the remains of yesterday's soup with hot water, and straining it. When it boils, season well and put...

Macaroni. Continued: Macaroni And Ham Boil half a pound of macaroni tender in hot, salted water. Drain and rinse in cold water and cut into inch lengths. Make a roux of a tablespoonful of flour, stirred smooth, in one of...

Spaghetti And Sweetbread Timbales: Boil, drain, and rinse spaghetti without cutting it into short pieces, and spread it out at length upon a dish or clean board to cool. Butter or oil some timbale-moulds or nappies, and when the spaghe...

Corn: Green Corn-Boiled Corn Husk, clearing the ear of every strand of silk, and trim off stem and top neatly. Boil in hot water until the milk does not escape when a grain is penetrated by the nail. Fifte...

Tomatoes: Stewed Tomatoes Pour boiling water upon tomatoes to loosen their skins, and peel them. Slice, or cut into dice, and cook in a porcelain or agate-iron saucepan for twenty minutes. Drain off the superf...

Scalloped Tomatoes: Scalloped Tomatoes. (No. 1.) Butter a bake-dish and cover the bottom with fine, dry crumbs. Next put a layer of sliced and peeled tomatoes; season with pepper, salt, sugar, butter, and a few drops of...

Baked Tomatoes: Baked Tomatoes. (No. 1.) Peel with a sharp knife. Cut a piece from the top and gouge out most of the pulp, leaving the walls intact. Season what you have removed with pepper, salt, sugar, a few drops...

Stuffed Tomatoes: Stuffed Tomatoes. (No. 1) Wash and wipe, but do not peel, fine, smooth tomatoes. Cut a piece from the top of each, dig out most of the pulp and replace it by a force-meat of cold chicken or ham, seas...

Fried Tomatoes: Fried Tomatoes In Batter A nice side-dish is made by dipping slices of ripe tomatoes into a batter made of flour, milk, and an egg, and then frying them a delicate brown. Fried Tomatoes (Plain) W...

Pease: Green Pease Shell and wash ; put them in slightly salted boiling water, and cook them in this for twenty-five minutes. Drain well, turn into a hot dish, put a lump of butter the size of an egg upon t...

Lima Beans: After shelling, cook about half an hour in boiling water with a little salt. Drain dry, and after dishing stir in a lump of butter half the size of an egg and pepper and salt to taste. Lima Beans (...

Cauliflower: Boiled Cauliflower Boil the cauliflower, tied in a net, in plenty of hot, salted water, in which has been stirred a tablespoonful of vinegar. When done, drain and dish, the flower upward. Pour over i...

Spinach: German Spinach Pick over a peck of spinach heedfully, removing all decayed and withered leaves. Less than a peck will not make a dish of fair size. Pick off the leaves, lay in cold water for half an ...

Asparagus: Boiled Asparagus Scrape the stalks and lay them in cold water for half an hour ; tie into a rather loose bundle with soft string, and cook in hot, salted water for half an hour. It is no longer cons...

Cabbage: We have not time to enter into the discussion of the problem why the laboring classes have taken upon trust the dogma that potatoes and cabbage are especially adapted to their wants, and may be drawn ...

Cabbage. Continued: Cabbage Scalloped With Cheese A German Recipe. Boil the cabbage in two waters, drain and chop fine. Make a white sauce of one tablespoonful of flour stirred into two of bubbling hot butter and thinn...

Broccoli: Wash and leave in cold water, slightly salted, for one hour. Cook in boiling salted water for fifteen minutes, or until tender. Drain very dry, season with salt and pepper, and dish. Pour over it t...

Kohlrabi: Boil tender in two waters, salting both, and putting into the second a tablespoonful of vinegar. Peel off the outer skin, pepper and salt, and serve with white sauce or drawn butter, with the juice...

Onions: That onions have a feeding value superior to that of white turnips ''hardly reassures those of us who had classed them among our most nutritious vegetables until we see them tabulated as bearing nine...

Beets: You cannot be too careful, in preparing beets for cooking, not to cut or even scratch the skins. If this accident occurs they will bleed themselves white in the water and lose flavor and crisp-ness wi...

Cucumbers: The fruit contains little besides water, some grape-sugar, and a trace of volatile flavoring water. Thus a distinguished dietetist. Cucumbers are by him tabulated as containing ninety-six parts of w...

Scalloped Cucumbers. (No. 1): Pare six full-grown cucumbers, and cut into dice half an inch square. Butter a pudding-dish and put in a layer of the dice, sprinkling with lemon- and with onion-juice. Cover with fine crumbs seasoned...

Scalloped Cucumbers. (No. 2.): Prepare as directed in last recipe, but instead of layers of bread-crumbs, spread over each layer of seasoned bread-crumbs this sauce: Heat a tablespoonful of butter in a frying-pan and stir into it ...

Lettuce: Invaluable as it is in the realm of salads, it is not generally known that it is palatable cooked. Besides the recipe for cream-lettuce soup, we give here one that has found favor upon good men's tabl...

Squash: Boiled Squash Pare off the outer shell, take out the seeds, and cut into small pieces. Boil in hot, salted water until tender. If young, twenty minutes will do this; a longer time is required for ful...

Fried Egg-Plant. (No. 1): Slice the egg-plant about half an inch thick, peeling the slices. Lay them in salt and water for an hour, placing a plate on them to keep them down. Wipe each slice dry, and dip into a batter made of ...

Fried Egg-Plant. (No. 2.): Peel and slice the egg-plant at least half an inch thick; pare the pieces carefully and lay in salt and water, putting a plate upon the topmost to keep it under the brine, and let them alone for an ho...

Carrots: Their chief use in the kitchen is in soup-making, braising, and the like processes. In these nothing takes their place. They are a wholesome esculent, containing no starch, eighty-nine parts of water,...

Green Peppers: GREEN PEPPERS are rapidly growing into favor with progressive housewives. They should be full-grown when gathered, but not at all reddened. In cutting them be careful to handle the seeds as little as ...

Salsify, Or Oyster-Plant: Salsify Fritters One bunch of salsify; two eggs; half a cupful of milk; flour for thin batter ; dripping or cottolene; salt to taste. Scrape and grate the roots, and stir into a batter made of the be...

Parsnips: The parsnip is nutritious, containing less water and more sugar and fat than the carrot, but the odd faint sweetness, combined with a peculiar tang of flavoring, makes it unpleasant to many people. ...

Turnips: We hardly need the testimony of our dietetist and chemist to inform us that the turnip is very watery and contains but little nourishment, but it may interest those who depend upon it to build up th...

Artichokes: They have a delicate flavor and agreeable texture, but contain little nutritive matter, says our Food Manual. Which said agreeable texture and delicate flavor are appreciated by educated palates. To...

Bananas: A ripe banana is a nutritious food, containing less water and more nitrogenous matter than is commonly found in fresh fruits, is the dictum of our expert. This is especially true of the large red ba...

Celery: Besides the aromatic taste and smell that have brought this vegetable into universal favor in less than three quarters of a century, celery has a distinct value as a nervine, and as such is prescribed...

Hominy: Indian corn is richer than rice in flesh-formers, and contains more fat. As a diet it is decidedly laxative, a circumstance which lends it value in winter, and which should make mothers wary in the...

Savory Polenta A L'Italienne: While boiling, add a large spoonful of butter for a cupful of the raw meal, and a little later two tablespoonfuls of grated cheese, then cook twenty minutes longer. Let it get cold, cut out with a rou...

Mushrooms: One of the latest, and certainly the most charming, of the lamented W. Hamilton Gibson's works is Our Edible Toadstools and Mushrooms, and How to Distinguish Them. The only regret of the reader, who i...

Broiled Mushrooms: Broiled Mushrooms. (No. 1) This is the simplest and, in the opinion of many epicures, the best way of preparing this delicacy for the table, since the flavor of the mushrooms is not marred by sauces ...

Mushrooms. Continued: Baked Mushrooms (Plain) Stem, wash, and peel the mushrooms, carefully preserving their shape. Cover the bottom of a greased pie-plate or a bake-dish with rounds of thin, delicately toasted bread, wel...

Chestnut Roulettes: Boil a quart of Spanish chestnuts. Take off the shells while they are hot, skin, and rub them through a colander, or put them through a vegetable-press. Work into them a great spoonful of butter, salt...

Familiar Talk. A Women's Luncheon: Fifty years ago an entertainment in which men were not included was an unheard-of thing. While the lords of creation had what the youths of to-day term stag-rackets, that is, dinners, suppers, and t...

Salads: Unfortunately for women whose purses are limited in length and light in weight, there are few dishes which are at once inexpensive, convenient, elegant, and healthful, during that most trying of all s...

Mayonnaise Dressing: One egg; one pint of the best salad oil - never use a cheap oil; one tablespoonful of vinegar; half a lemon ; saltspoonful of salt; half a saltspoonful each of mustard and white pepper. Separate the ...

Aspic Mayonnaise: Into a cupful of aspic jelly, cold, but not stiff (see recipe for Aspic), stir oil, drop by drop, as for ordinary mayonnaise. A half-pint of oil may be used with the given quantity of aspic. When the ...

French Dressing For Salads: One saltspoonful of salt; half a saltspoonful of pepper; one tablespoonful of vinegar; three tablespoonfuls of oil. Rub the spoon or the bowl in which the salad is mixed with a little garlic. Put pe...

Boiled Salad Dressing. (No. 1): Two well-beaten eggs; half a pint of vinegar; one heaping teaspoonful of granulated sugar; one-half teaspoonful of English mustard ; pinch of cayenne; salt to taste. Mix well, put over the fire in a ...

Boiled Salad Dressing. (No. 3.): Add the whipped yolks of six eggs to six tablespoonfuls of boiling vinegar. Pour into a tin pail, set in a pan of boiling water, and stir until quite stiff. Remove from the fire, add four tablespoonfu...

Boiled Salad Dressing. (No. 4.): Heat two cupfuls of rich milk (half cream is better) ; stir in two heaping tablespoonfuls of corn-starch rubbed up with three tablespoonfuls of butter. Cook one minute. Beat hard, and when cold season...

Cucumber Aspic: Four large cucumbers ; one small onion; half-box of gelatine soaked in half a cupful of cold water; salt and white pepper to taste. Peel the cucumbers, cut into thick slices, and put them and the sli...

Lettuce Salad: Pick over the lettuce carefully, rejecting all wilted or bruised leaves. Throw it into ice-cold water for at least half an hour before serving. Take it out, dry it carefully between two folds of a c...

Dandelion Salad: For this only the white leaves, free from any green tips, may be used, and they should be very carefully washed. Serve with a French dressing. Dandelion And Beet Salad Wash and pick over the dande...

Cucumber Salad: Peel cucumbers, slice them very thin, and throw them into iced water for an hour before using. Dry them, put them into a bowl that has been rubbed with garlic, and serve them with a French dressing. T...

Macedoine, Or Vegetable Salad: This is an excellent method of using the remnants of vegetables left from dinner of the day before - the half dozen slices of boiled beets, the few stalks of celery, the two or three cold potatoes and...

Russian Tomato And Sardine Salad: Skin six medium-sized boneless sardines, remove heads and tails and cut each sardine into three or four pieces. Peel three tomatoes that have been thoroughly chilled, remove the seeds, cut the tomatoe...

Celery Salad: Cut fine white celery into inch lengths, throw it into iced water for half an hour, take it out, dry and serve it with a French dressing or mayonnaise, or with a boiled salad dressing. Celery And R...

Potato Salad: Boil eight potatoes in their skins and do not peel them until they are cold. Rub the inside of your salad-bowl with a clove of garlic (if you dislike the flavor of garlic you may omit this). Slice ...

Pot-Cheese Salads: Pot-Cheese Salad. (No. 1.) Begin by making your mayonnaise and arrange your lettuce-leaves on a large, flat dish. Break, with the bowl of a spoon, the pot-cheese into small crumbs, and when this is...

Pot-Cheese Salad. (No. 2.): Mould the cheese, mix with cream and butter until it will just allow of being handled, and form into oval balls about the size of a bantam's eggs. Lay each of them upon a leaf of lettuce and pass with...

Egg Salads: Egg Salad. (No. 1.) Boil six eggs for fifteen minutes, then throw them into cold water and allow them to remain there until cold. Remove the shells and cut each egg into four pieces; place crisp lett...

Oyster Salad: One quart of oysters, cut into quarters with a sharp silver knife. One head of celery, cut into half-inch lengths ; yolks of three raw eggs, well beaten ; yolks of two cooked eggs, boiled for twenty-f...

Lobster Salad: Select rather large lobsters, as there is a good deal of waste about the small ones. Plunge them head downward into boiling water, and cook for about three-quarters of an hour. Break the shells car...

Sardine Salad: One box of sardines, two bunches of celery, mayonnaise. Drain the oil from the sardines by laying each fish on soft tissue-paper, turning the sardine first on one side, then on the other, until the gr...

Chicken Salad: The meat of a cold boiled chicken, cut into small, neat pieces. Half as much celery as you have chicken, cut into inch lengths. One small head of lettuce. Pepper and salt to taste. One table-spoonful ...

Sweetbread Salad: As soon as the sweetbreads are brought home plunge them into scalding water, slightly salted, and allow them to remain there for ten minutes, then lay in iced water to whiten them. When entirely cold,...

Melon Salad: Lay muskmelons on the ice for five or six hours. Open them just before they are needed, scrape out the seeds, divide the melon into crescents, and cut off the rind and green part, leaving only the ful...

Chestnut Salad: Shell French chestnuts and boil them fifteen minutes or until soft. Remove the skins, and when cold serve them upon lettuce with a French dressing. CHESTNUT AND WALNUT SALAD may be made by mixing the...

Something About Sauces. Familiar Talk: Nothing differentiates more decidedly the plain from the elegant dinner than the sauces ; in fact, it is often the lack of the sauce that makes the plain dinner, its presence that converts the simple ...

White Sauce: One tablespoonful of butter. One rounded tablespoonful of flour. There must be as much flour above the brim of the spoon as there is below it. One half-pint of milk; one saltspoonful of salt; pinch of...

Brown Or Spanish Sauce: This, the other mother-sauce, to use the term French cooks apply to the two sauces upon which all others are founded, differs little in essentials from the white sauce. One rounded tablespoonful of...

Roux, White And Brown, To Keep: A valuable hint may be taken from the French cooks, who have roux for their white and brown sauces always ready. To prepare the white roux, cook together a quarter of a pound each of butter and flour,...

Butter Sauce: Prepare by the recipe given for White Sauce, but add to the roux half a pint of boiling water instead of the same quantity of milk. This sauce is frequently known as plain drawn butter, or butte...

Bechamel Sauces: Bechamel Sauce, No. 1 (For Fish.) One heaping tablespoonful of flour and one of butter cooked to a roux ; half a pint of fish-stock, made by boiling half a pound of any good fish in a quart of water ...

Supreme Sauce: Half a pint of Bechamel sauce; yolks of two eggs ; one tea-spoonful of minced parsley ; salt and white pepper. Stir in the yolks, drop by drop, take from the fire, add the parsley and seasoning. Esp...

Oyster Sauces: Oyster Sauce. (No. 1.) One tablespoonful each of butter and flour; one gill of cream; twelve small oysters, cooked three minutes in one gill of boiling oyster-liquor; half a teaspoonful of lemon-juic...

Lobster Sauces: Lobster Sauce. (No. 1.) One-half pint of butter sauce; three tablespoonfuls of boiled lobster-meat, minced fine; one tablespoonful of lobster-coral rubbed to a paste with as much butter; one teaspoon...

Cucumber Sauces: Cucumber Sauce. (No. 1.) Peel and chop one large or two small cucumbers. There should be a cupful of the mince. Turn it into a colander, let the liquid drain from it for a few minutes, and put it int...

Tomato Sauces: Tomato Sauce. (No. 1) One tablespoonful each of butter and flour; one-half pint of tomato-liquor in which has been cooked for half an hour a slice of onion, a bay leaf, and a little parsley ; a bit o...

Mint Sauce: Three tablespoonfuls of mint, minced fine; three tablespoon-fuls of granulated sugar ; four tablespoonfuls of vinegar; a little white pepper. Bruise the mint with the sugar, and pour on the vinegar s...

Horseradish Sauce: One half-pint of cream sauce; two tablespoonfuls of grated and drained horseradish; one gill of whipped cream ; one tea-spoonful of vinegar; salt to taste and a pinch of cayenne. Stir the horseradish...

Chestnut Sauce: One-half pint of brown, or Spanish sauce ; two cupfuls of boiled, peeled, and mashed Spanish chestnuts ; salt and pepper. Into the brown sauce stir the chestnut meal and cook three minutes. Season, a...

Bread Sauce: Three tablespoonfuls of bread-crumbs, fine and white ; one tablespoonful bread-crumbs fried to a light brown crisp in a little butter; one cupful of milk, one small onion, and one bay-leaf; one tables...

Chateaubriand Sauce: Three gills of Bordelaise sauce; one tablespoonful of butter ; one tablespoonful of flour; one teaspoonful of lemon-juice; one teaspoonful of minced parsley. Cook the butter and flour together, add t...

Cranberry Sauces: Cranberry Sauce. (No. 1.) One quart of cranberries; one pound of sugar; one-half pint of water. Put the cranberries over the fire with the cold water, and let them cook until broken to pieces. Add th...

Currant Jelly Sauce: One-half pint of brown sauce; four tablespoonfuls of currant jelly. To the heated brown sauce, add the jelly, and stir until this is melted and incorporated with the sauce. Serve with mutton, poultry...

Bread. Familiar Talk: Sweet, wholesome bread, pure milk, and pure water, are reckoned among the commonest blessings of every-day life. The applicant for board in a hotel or respectable family is stared at in surprised di...

Yeast: Almost every hamlet has now a store where compressed yeast can be bought - nominally fresh - daily. One of many threadbare jests at the commuter's expense is that of the man who arose suddenly in a ...

Hop Yeast: Boil six medium-sized potatoes, peeled and quartered, and a handful of dried hops - the latter tied up in a bit of mosquito netting - in two quarts of water, cold when they go in and heated rapidly to...

Homemade Bread Set With A "Sponge.": In winter this is the surer method of insuring good light, sweet bread. The best yeast is coy when the thermometer runs low, and the best family flour has then moods and variations of tenses. Pota...

Graham Bread: Make a sponge as for white bread, and when light pour it into a tray into which you have sifted two parts of Graham flour, one scant third of white, and to make up the full measure, a handful of India...

Whole-Wheat Flour: A word explanatory of the term is expedient here. Without entering into technicalities of chemistry or dietetics, we set the case before the non-scientific reader in the words of A. H. Church, M.A., F...

Whole-Wheat Flour Bread: Break up a cake of compressed yeast in half a cupful of lukewarm water; or if you use yeast, measure half a cupful into a bowl. Into another vessel pour two cupfuls of milk, and upon this a like quant...

Boston Brown Bread: Set a sponge overnight as directed in recipe for white bread. In the evening sift into your bread.-bowl two cupfuls of Graham, or of rye flour with the same quantity of Indian meal, two tea-spoonfuls ...

Steamed Boston Brown Bread: Sift together into a bowl a pint each of yellow corn-meal, of white flour, and of Graham, and pour upon them a pint of boiling water. Warm a pint of milk slightly and dissolve in it a level teaspoonfu...

Quick Boston Brown Bread: Two cupfuls of Indian meal; one cupful of flour; one small cupful of molasses; one pint of milk; one teaspoonful of salt and one of saleratus. Mix well and rapidly. Steam three hours. Eat while warm, ...

Braided Bread: Set the sponge and make the dough as already directed. When the dough has doubled its first size, knead and divide into six equal parts. Roll each piece lightly into a long rope one inch in diameter, ...

Horse-Shoe Rolls Or Crescents: Roll a good bread-dough into a sheet less than half-an-inch thick, cut this into squares five or six inches wide, and this again into triangles. Roll each three-cornered bit up, from the base or broad...

Grisinl: Make a good bread-dough and before kneading for the second rising, work in a tablespoonful of melted butter for each quart of flour represented in the dough. After it has risen for the second time rol...

Vienna Rolls: Set a sponge and make out dough as before instructed. Work into it after kneading twenty minutes a tablespoonful of warmed butter for each quart of flour and let it rise four hours. Knead again and le...

Tea Rolls. (No. 1): Sift a quart of flour into a bowl with one teaspoonful of fine salt and rub or chop into it a tablespoonful of butter. Dissolve a third of a yeast-cake in warm water and stir it into a cupful of bl...

Tea Rolls. (No. 2.): Rub or chop a tablespoonful of butter into a quart of sifted flour in which has been mixed an even teaspoonful of salt. Beat the yolks of two eggs, and stir into two cupfuls of lukewarm milk, or enoug...

Breakfast Rolls: Rub a tablespoonful of butter or cottolene into a quart of salted flour, wet up with a cupful of warm milk and a third of a yeast-cake dissolved in warm water; add a teaspoonful of white sugar; knead ...

Pulled Bread. (No. 1): As soon as a loaf of fresh, home-made bread is cold after baking, tear off the crust with your thumb and a fork until every side is stripped and rough. Set in an open oven for one hour, then close the...

Pulled Bread. (No. 2.): Tear away the crust from a loaf and pull the crumb apart in long strips from top to bottom. Begin by tearing the loaf into halves, then into quarters, then into eighths, if you would have the strips u...

Sally Lunn: Beat four eggs very light and stir them into a cupful of warm water mixed with one of warm milk. Add a teaspoonful of salt and half as much soda, with half a cupful of melted butter. Pour the mixture ...

Baking Powders And Other Methods Of Leavening: Many cooks still use sour milk and soda, or cream of tartar and soda, methods of leavening which at the very best are uncertain and wasteful because occasionally the whole baking raised in this way mu...

Tea Biscuits: Into one quart of flour sift a teaspoonful of salt and two rounded teaspoonfuls of Cleveland's Baking Powder. Sift twice to ensure thorough incorporation of the ingredients. Chop into the flour thus p...

Graham Biscuits: Chop a tablespoonful of butter and as much cottolene into two cupfuls of Graham flour and one of white, which have been sifted with two rounded teaspoonfuls of Cleveland's Baking Powder, one of salt, ...

Graham Gems: Pour a quart of warm milk into a bowl. Stir for one minute, without really beating them, four eggs, put them into the milk with one tablespoonful of butter and one of cottolene melted together and a t...

Rusk: Make a sponge of one quart of milk and one of sifted flour with a teaspoonful of salt and half a yeast-cake dissolved in warm water. Set it overnight, or for five hours, and when light, work in a cupf...

Sunnybank Scones: Sift two rounded teaspoonfuls of Cleveland's Baking Powder and a teaspoonful of salt twice with a scant quart of flour into a bowl. Chop into this a tablespoonful of butter and one of cot-tolene. Wet ...

Scotch Scones: Sift twice three cupfuls of Scotch oatmeal and one cupful of white flour with a heaping teaspoonful of salt and two rounded teaspoonfuls of Cleveland's Baking Powder. Melt two tablespoonfuls...

Rice Gems: Work a tablespoonful of melted butter into a cupful of cold rice until every grain has been reached. Next beat in two well-whipped eggs with a teaspoonful of salt, and thin the mixture with a cupful o...

Gluten Gems: Beat two eggs, yolks and whites separately, and both very light. Stir the yolks into a cupful of milk, next put in a cupful of gluten flour sifted twice with half a teaspoonful of salt and a level tea...

Loaf Corn-Bread: Two heaping cupfuls of Indian meal; one cupful of flour; three eggs; two and a half cupfuls of milk; one tablespoonful of cottolene; two teaspoonfuls of white sugar; two teaspoonfuls of Cleveland's Ba...

Boiled Corn-Bread: Sift a teaspoonful of salt, one of soda, and two tablespoonfuls of white sugar twice with two cupfuls of Indian meal and one of flour. Stir a great spoonful of melted cottolene into two and a half cup...

Muffins: Corn-Meal Muffins Sift one cupful of Indian meal (white) with half a cupful of flour, add a rounded teaspoonful of Cleveland's Baking Powder, half a teaspoonful of salt, and a tablespoonful of fine s...

Shortcakes: Our Grandmothers' Shortcake One quart of sifted flour; one cupful of milk and the same of ice-cold water; two rounded teaspoonfuls of Cleveland's Baking Powder; one teaspoonful of salt; one tablespoo...

Griddle-Cakes And Waffles: If you can possibly lay hold of a soapstone griddle, become the happy possessor forthwith, and keep a sharp lookout that Bridget, Dinah, or Thekla does not ruin it hopelessly by greasing it surreptiti...

Buckwheat Cakes: Sift a generous teaspoonful of salt through a quart of buck-wheat flour which has been mixed with a great handful of Indian meal. Dissolve a yeast-cake in half a cupful of warm water, add two tablespo...

Flannel Cakes: Flannel Cakes. (No. 1.) Rub a tablespooonful of butter to a cream with one of sugar; add two well-beaten eggs and two cupfuls of milk. Sift a rounded teaspoonful of Cleveland's Baking Powder and an e...

Hominy Cakes: Rub two cupfuls of cold boiled hominy smooth, beat into it a tablespoonful of melted cottolene, then three well-whipped eggs, a teaspoonful of salt, and one of molasses ; next a quart of milk, and las...

Bread-And-Milk Cakes: Soak two cupfuls of dry crumbs for an hour in a quart of milk. Beat in, then, a tablespoonful of melted butter, three well-whipped eggs, a teaspoonful of salt, and a tablespoonful of molasses. Mix tho...

Indian Meal Flapjacks: Scald two cupfuls of Indian meal with a quart of boiling milk and let it get lukewarm. Beat into it a tablespoonful of melted cottolene and one of molasses, a teaspoonful of salt, two well-beaten eggs...

Waffles: Risen Waffles Sift a teaspoonful of salt with a quart of flour into a bowl. Wet up with a quart of milk and four tablespoonfuls of warm water in which you have dissolved half a yeast-cake. Beat three...

Toast: Pare the crust from slices of stale bread, and toast delicately, avoiding blackening and smoking. Butter lightly. Toast soaked in butter is an abomination. BAKED TOAST. Pare rather thick slices of st...

Familiar Talk. The "Quick" Luncheon: I am still so far left to myself as to take beefsteak for my lunch. The speaker was one of the great army of women who work for their living outside of the home. The topic under discussion was the ...

Cakes And Cake-Making: In Cake- as in Bread-making practical knowledge of a few cardinal rules will enable the cook to bring forth an almost infinite variety of sweets in this line of culinary adventure. She who can make, o...

Pound Cakes: Pound Cake. (No. 1.) One pound of sifted flour; one pound of fine sugar; one pound of eggs; one (scant) pound of butter; one tablespoonful of brandy; one-half teaspoonful of mace. Cream sugar and bu...

Cup Cake: One cup of butter, two of sugar, three of flour, and four eggs. Thus ran the formula that fixed the proportions of one, two, three, and four cake in our grandmothers' minds. When we add a cupful ...

Sponge Cakes: Sponge Cake. (No. 1.) Ten eggs; the weight of the eggs in fine sugar, and half their weight in flour; half the grated peel and all the strained juice of a lemon. Beat the sugar with the whipped yolk...

Marbled Cake: One cupful of butter; two cupfuls of powdered sugar; three cupfuls of flour; five eggs; one large cupful of milk; one rounded teaspoonful of Cleveland's Baking Powder. Half a cake of vanilla chocolate...

Pink-And-Silver Cake: Make as directed in the last recipe; take out a small cupful of batter and stir into it enough powdered cochineal moistened with rose-water to color it a pretty pink. In filling the mould drop here an...

White Cup Cake: One cupful of butter rubbed to a cream with two of sugar ; one cupful of milk; the stiffened whites of six eggs; juice of a lemon and half the grated peel steeped in the juice, then strained ; one sca...

Orange Cake: Make a white cup cake, as just directed, bake in layers and when cold put together with this filling: Beat stiff the whites of two eggs, whip in a cupful of powdered sugar, then the juice of half a l...

Strawberry Layer Cake: Cut a square sponge cake into halves. Upon one half put a thick meringue, made from the whites of two eggs and two tablespoonfuls of powdered sugar; beat the eggs until light, then add the sugar and b...

Cream Cake: Cream half a cupful of butter with one-and-a-half cupfuls of powdered sugar, or very fine granulated. Add three-quarters of a cupful of milk, and when well mixed, the stiffened whites of three eggs al...

Apple Cake: Cream half a cupful of butter with two cupfuls of powdered sugar and beat light; add half a cupful of milk. Sift with three scant cupfuls of flour, three tablespoonfuls of corn-starch, and a rounded t...

Quick Jelly Cake: Cut a thick loaf of sponge cake, bought at the confectioner's, horizontally into four parts. Put between alternate layers liberal instalments of tart and sweet fruit jelly, such as currant or grape an...

Almond Cake: One pound of powdered sugar ; one quart of flour sifted twice with two rounded teaspoonfuls of Cleveland's Baking Powder; a quarter-pound of butter ; seven eggs, whites and yolks beaten separately; ...

Seedless Raisin Cake: One cupful of butter, two of sugar, three of flour, and six eggs; one cupful of milk; one pound of seedless (sultana) raisins dredged with flour; one-half teaspoonful of cinnamon and the same of mace;...

Currant Cake: Make as directed in the last recipe, substituting a pound of cleaned currants for the sultanas. RAISIN-AND-CITRON CAKE is made in the same way, putting half a pound of seeded raisins and the same of ...

Nut Cake: One cupful of butter creamed with two of sugar; three cup-fuls of flour sifted twice with two teaspoonfuls of Cleveland's Baking Powder; one cupful of cold water; four eggs ; half a tea-spoonful of ma...

Cream Chocolate Cake: One tablespoonful of butter ; one cupful of sugar ; three eggs; two cupfuls of flour; half a cupful of milk; one heaping tea-spoonful of Cleveland's Baking Powder. Cream the butter and sugar, add the...

Caramel Filling: One cupful of brown sugar and the same of molasses, stirred for five minutes with a tablespoonful of melted butter; add half a cupful of hot milk, and a tablespoonful of flour wet up in two of colct w...

Coffee Filling: One cupful of hot milk; half a cupful of sugar; three eggs, beaten light; one tablespoonful of corn-starch wet with a little cold milk; half a cupful of black coffee. Stir the corn-starch into the hot...

Cocoanut Loaf-Cakes: Cocoanut Loaf-Cake. (No. 1.) One cupful of butter creamed with two of sugar; three cup-fuls of flour sifted with two rounded teaspoonfuls of Cleveland's Baking Powder ; whites of four eggs; one-half ...

English Bun-Loaf: One cupful of bread-dough which has had the second rising. One-half cupful of butter, or cottolene, melted ; one egg; one-half teaspoonful of soda dissolved in a little milk ; one-half teaspoon-ful of...

Jelly Roll: Four eggs and their weight of butter, sugar, and flour. Cream butter and sugar, then add the beaten yolks and beat for five minutes. Now put in the stiffened whites alternately with the flour, which s...

Christmas Fruit-Cake: An Old Virginia Recipe. Six eggs; one cupful of butter; one cupful and a half of powdered sugar; two cupfuls of flour; half a pound of raisins; half a pound of currants; quarter of a pound of citron;...

Fruit Wedding-Cake: One pound of flour; one pound of butter creamed with one of sugar; one pound each of cleaned currants and of chopped and seeded raisins; one-half pound of citron, shredded and clipped; twelve eggs; on...

Almond Cakes: One pound of shelled, blanched, and pounded almonds or of prepared almond paste; two teaspoonfuls of rose-water; one pound of sugar ; two eggs, whites and yolks beaten separately ; one tablespoonful o...

Boston Cream-Cakes: One-half pound of butter ; three-quarters of a pound of flour; eight eggs ; two cupfuls of hot water. Melt the butter in the water, set over the fire and bring to a gentle boil. Then put in the flour...

Eclairs: Make as directed for Boston Cream-Cakes, but lay the paste in long loaves, about four inches in length and an inch wide. When baked and cold slit the side and put in chocolate, vanilla, or cocoanut fi...

Macaroons: Whites of four eggs beaten stiff; half a pound of almonds, blanched, cooled, and pounded to a paste with a little rose-water to prevent oiling while you pound (or use confectioners' almond paste); one...

Cocoanut Macaroons: To a grated cocoanut, or the same quantity of desiccated co-coanut moistened with milk, add a scant cupful of powdered sugar, and the stiffened white of an egg. Drop upon buttered paper and bake in a ...

Lady-Fingers: Make a good batter as directed for sponge cake, and put a little at a time into a buttered paper funnel with an opening at the end half an inch wide. Squeeze out, upon buttered papers, enough batter t...

Jumbles: Jumbles. (No. 1.) One egg; one cupful (scant) of fine sugar; half a cupful of butter; three tablespoonfuls of cream; one teaspoonful of Cleveland's Baking Powder sifted with two cupfuls of flour ; ju...

Sand Tarts: Mix according to either of the jumble recipes ; cut round, or in squares, or in lozenge-shaped cakes, when you have rolled it thin. After they are in the greased or floured pan wash the tops with beat...

Ginger-Snaps: Ginger-Snaps. (No. 1.) One cupful of butter creamed with one of sugar, and, when creamed, whipped lighter with a cupful of the best molasses; half a cupful of water; one tablespoonful of ginger, and ...

Pompton Cookies: An Old New Jersey Recipe. Beat six eggs light, whites and yolks separately; cream one cupful of butter with three of sugar. Work the beaten yolks into this cream, then add the whites alternately w...

Spice Cookies: Cream a cupful of butter with two of sugar; stir into this the beaten yolks of three eggs; whip together well, and add a teaspoonful each of nutmeg and cloves. Beat in the whites alternately with two ...

Sugar Cookies: One generous cupful of sugar creamed with three-quarters of a cupful of butter; three tablespoonfuls of milk; two eggs, yolks and whites beaten separately; one heaping teaspoonful of Cleveland's Bakin...

Molasses Cookies: Cream a cupful of butter with two cupfuls of molasses, warming both slightly to enable you to do this; beat very light and add a teaspoonful of allspice with a tablespoonful of ginger. Sift a teaspoon...

Crullers: CRULLERS AND DOUGHNUTS. Almost as much depends upon frying as upon mixing the doughnut family. A deep Scotch kettle or saucepan of agate-iron ware is far better for cooking them than a fry...

Doughnuts: New England Doughnuts Half a pound of butter and a pound of sugar; two cupfuls of milk; two eggs ; half a cake of compressed yeast dissolved in four tablespoonfuls of warm water, or half a cupful of ...

Gingerbread: Sugar Gingerbread Cream one cupful of butter with two of sugar, add the beaten yolks of three eggs, and a cupful of sour cream, or loppered milk, or buttermilk, with two teaspoonfuls of ginger and a ...

Icings: Plain Icing Break the white of an egg upon a clean cold platter. Allow a scant cupful of powdered sugar for each egg. Put a tablespoon-ful of sugar upon the egg and begin at once to whip it in with s...

Puddings: Boiled And Steamed Puddings Always put puddings which are to be boiled over the fire in boiling water, and keep it at a hard bubble until the time for cooking them is up. If you use a cloth for holdi...

Plum Pudding: Five cupfuls of flour; half a pound of suet; half a pound of sugar ; quarter of a pound of butter; one pound of currants : one pound of raisins; two tablespoonfuls of shred citron; one cupful of milk ...

Steamed Indian Pudding: One pint of milk; two eggs ; one and a half Cupfuls of Indian meal; two small tablespoonfuls of beef-suet; two tablespoonfuls of molasses; half a teaspoonful each of cinnamon and ground ginger ; salts...

Date Or Fig Pudding: One cupful of figs or dates, cut into small pieces ; one cupful of bread-crumbs ; two tablespoonfuls of powdered suet; two eggs ; one cupful of milk ; half a cupful of sugar; saltspoonful each of salt...

Peach Or Apple Pudding: Two cupfuls of flour; one small cupful of beef-kidney suet; half a cupful of cold water; one even teaspoonful of salt. Free the suet from skin and fibre, and chop it fine with the flour. Add the s...

Orange Roly-Poly: Two cupfuls of flour; one cupful of milk ; one tablespoonful of butter, or of butter and cottolene mixed ; two small teaspoon full of Cleveland's Baking Powder; saltspoonful of salt; well-flavored ...

Steamed "Brown Betty.": One cupful and a half of fine bread crumbs; two cupfuls of tart apples, peeled, cored, and minced ; half a teaspoonful each of cinnamon and mace; three eggs ; saltspoonful of salt. Mix the chopped...

English Fruit-Pudding: Half a cupful of butter ; half a cupful of sugar ; three eggs ; one and a half cupfuls, of Hour; quarter of a pound of raisins; four figs; two ounces of citron; grated peel of a lemon. Cream the b...

Steamed Cabinet Pudding: Two cupfuls of stale cake; two eggs; two cupfuls of milk; two tablespoonfuls of white sugar; saitspoonful of salt; one teaspoonful of vanilla; two tablespoonfuls each of cleansed currants, sultana rai...

An English Potato-Pudding: Boil six large potatoes quite soft, skin them, and mash with the back of a spoon. Run them through a fine wire sieve, add half a cupful of butter melted, the same quantity of sugar, and four well-beat...

Strawberry Pudding: Three cupfuls of firm strawberries, hulled (N.B., don't wash the berries) ; two cupfuls of milk; three cupfuls of flour; two eggs, whipped light; one tablespoonful of butter; two teaspoon-fuls of Clev...

Cherry Pudding: This may be made and cooked exactly like the strawberry pudding, but the cherries should be stoned before using, and, as they yield their juice freely, the quantity of flour should be increased by hal...

Cherry-And-Currant Pudding: One pint of flour ; half a pound of beef-kidney suet; one small cupful of cold water; half a teaspoonful of salt. Salt the flour and chop the suet into it, add the cold water, and make it into a doug...

Raspberry Pudding: Three cupfuls of milk ; three eggs ; three cupfuls of berries ; two heaping teaspoonfuls of Cleveland's Baking Powder; pinch of salt; enough flour (about four cupfuls) to make a good batter. Proceed ...

Strawberry Dumplings: Make a dough as for shortcake, roll into a thin sheet and cut with a large round cutter; put three strawberries in the centre of each round, fold the dough over, so that you have a neat dumpling. Stan...

Boiled Lemon Pudding: Two cupfuls of dry bread-crumbs; one cupful of powdered beef-suet; four tablespoonfuls of flour; two teaspoonfuls of Cleveland's Baking Powder; half a cupful of sugar; one large lemon, all the juice a...

Blackberry Pudding (Raised): Two cupfuls of flour; two cupfuls of blackberries; two eggs ; one cupful of milk; one tablespoonful of butter; half a yeast-cake dissolved in warm water; one small teaspoonful of soda; half a teaspoo...

Apple Dumplings: Chop one tablespoonful of butter and one of cottolene into a quart of flour, which has been sifted twice with one heaping teaspoonful of Cleveland's Baking Powder, and a saltspoonful of salt. Wet with...

Cherry Dumplings: Prepare a crust as already directed, cut into squares, and put a great spoonful of whole cherries into each. Tie up in cloths and boil as with other dumplings. ...

Rice-And-Apple Dumplings: Boil a cupful of rice for twenty minutes without stirring ; drain and cool upon a coarse cloth spread over a sieve. When cold, have your dumpling cloths ready wrung out, buttered, and floured. Put a l...

Peach-And-Rice Dumplings: Make in the same way, substituting whole peaches, pared, but not stoned, for the apples, and sprinkling with sugar before folding the rice about them. Serve these dumplings with sweet sauce, hard or l...

Farmers' Dumplings: Soak two cupfuls of dry bread-crumbs in one cupful of milk until they absorb all. Beat into this the whipped yolks of four eggs, a cupful of beef-suet, powdered fine, and a tablespoonful of sugar. Hal...

Baked Puddings: Nearly all the puddings for which recipes have been given under the head of boiled puddings may be baked and meet with favor. The time for baking is, usually, about half of that required for boiling...

Baked Huckleberry Pudding: One pint of milk; two eggs; one quart of flour (sifted) ; one gill of yeast; one saltspoonful of salt; one teaspoonful of boiling water; nearly a quart of berries dredged with flour. Make a batter of ...

Baked Canned Peach Dumplings: Empty a can of cheap peaches (put up for pies) into a bowl, and leave uncovered for three hours or more. Make a good biscuit-dough, roll less than half an inch thick, cut into squares from four to fiv...

Baked Apple Dumplings: Prepare as for boiling, but after folding the crust over upon them and pinching the edges together, lay them in a greased bake-pan, folded edges downward, and bake. Wash over with cream and sugar just...

Baked Cherry Dumplings: One quart of prepared flour; two heaping tablespoonfuIs of cottolene; two cupfuls of fresh milk ; a little salt; two cupfuls of stoned cherries; one-half cupful of sugar. Rub the cottolene into the sa...

Peach-Batter Pudding: Twelve rich ripe peaches, pared but not stoned ; one quart of milk; about ten tablespoonfuls of prepared flour; five beaten eggs; one tablespoonful of melted butter; one saltspoonful of salt. Set the ...

Baked Blackberry Pudding: One quart of berries; three tablespoonfuls of melted butter; one cupful of milk; one and a half cupfuls of prepared flour sifted twice with a heaping tablespoonful of salt; three eggs, beaten light, y...

Macaroni Pudding: One-half pound of macaroni; one pint of milk; two table-spoonfuls of butter; four tablespoonfuls of cream; four table-spoonfuls of sugar; nutmeg and vanilla; a little salt. Break the macaroni into sho...

Indian Pudding: Three pints of milk ; four eggs ; one heaping cupful of yellow Indian meal; one small cupful of molasses; two tablespoonfuls of butter; one teaspoonful of salt stirred into the meal; one tcaspoonful o...

Sweet-Potato Pudding: One pound of parboiled sweet potatoes; half a cupful of butter ; three-fourths of a cupful of white sugar ; one tablespoonful of cinnamon ; four eggs, whites and yolks beaten separately; one teaspoonf...

Bread Pudding: Soak two cupfuls of fine, dry crumbs in a quart of milk, beat the yolks of four eggs light and stir into the soaked crumbs, then two tablespoonfuls of melted butter and half a teaspoonful of soda diss...

Bread-And-Jam Puddings: Bread-And-Jam Pudding. (No. 1.) Cut the crust from slices of stale bread, butter them thickly and spread more thickly with jam, marmalade, or fruit-jelly. Fit a layer of them in the bottom of a greas...

English Biscuit Pudding: One cupful of rolled cracker-crumbs (called by the English biscuit crumbs) ; half a cupful of powdered beef-suet; three eggs; three cupfuls of milk ; three tablespoonfuls of sugar; piece of soda no...

Farina Souffle: Soak half a cupful of farina two hours in just enough water to cover it. Heat two cupfuls of milk in a farina-kettle with a good pinch of salt. When it boils, stir in the soaked farina and continue to...

Tapioca Pudding: Soak a cupful of pearl tapioca in two cupfuls of cold water for two hours, or until it takes up all the water. Warm a quart of milk to scalding and stir the tapioca into it, taking from the fire to do...

Plain Rice Pudding: Soak half a cupful of raw rice (which has been well washed) in a pint of warm milk for two hours. Keep the milk warm by setting the vessel containing it and the rice in another of boiling water, kept ...

Custard Rice Puddings: Custard Rice Pudding. (No. 1.) Soak half a cupful of washed rice in a pint of milk for an hour, then set the saucepan containing it in another of hot water and bring the latter to a boil, keeping thi...

Cottage Pudding: Cream a cupful of sugar with a large tablespoonful of butter, beat into this the whipped yolks of two eggs, and into this a cupful of milk. Stir in alternately with the stiffened whites of the eggs th...

Orange Pudding: Peel, slice, and seed oranges. Make a good biscuit-crust, roll out less than half an inch thick, cut an oblong sheet twice as long as wide, lay the sliced oranges on it, sprinkle with sugar, roll up a...

Apple Compote Au Gratdst: Make a quart of good apple sauce, rubbing it very smooth, and beat in, while hot, sugar to make it quite sweet, nutmeg, and a great spoonful of butter. Make a heap of it (it should be rather stiff whe...

Prune Souffles: Prune Souffle. (No. 1.) Stew a dozen and a half of prunes, drain, and when they are cold, chop fine. Beat to a stiff meringue the whites of seven eggs and seven tablespoonfuls of fine granulated suga...

Chocolate Souffle: Make a roux by heating a tablespoonful of butter in a saucepan, stirring into it two tablespoonfuls of flour, and, as it thickens, thinning with five tablespoonfuls of scalding milk. Cook two minutes....

Pineapple Pudding: Butter a pudding-dish, put into the bottom slices of stale sponge cake, wet these with a little sherry wine and cover with freshly chopped pineapple. If it stand even a few minutes the color changes. ...

"Pop-Overs.": Heat a pint of milk to scalding, and melt in it a large spoonful of butter. While it is still warm - a little more than lukewarm - beat in the yolks of five eggs, and three cupfuls of flour sifted wit...

Lemon Pudding: Soak two cupfuls of crumbs in a quart of milk until very soft. Stir a quarter of a teaspoonful of soda into the milk. Beat into this the whipped yolks of five eggs, and half a cupful of butter that ha...

La Regina Pudding: One cupful of crumbs soaked in half a cupful of milk. Three quarters of a cupful of sugar, creamed with a tablespoonful of butter. Six eggs, whites and yolks beaten separately. Half a pound each of st...

Macaroni Souffle: Break half a pound of macaroni into inch lengths and boil tender in a quart of milk slightly salted. It should absorb nearly if not all the milk. Put aside until cold; beat into it the whipped yolks o...

Rhubarb Pudding: Butter a pudding-dish and cover the bottom an inch deep with fine crumbs. Sprinkle this with bits of butter and lay upon it raw rhubarb that has been cut into thin pieces half an inch long. Scatter ov...

Vermicelli Pudding: Heat a cupful of milk to scalding, salt slightly and cook tender in it a quarter of a pound of vermicelli. Stir into it while warm four tablespoonfuls of sugar and two of butter and let it cool. When ...

The Queen Of Puddings: Cream a cupful of sugar with a heaping tablespoonful of butter ; beat into the cream the whipped yolks of five eggs. Add next two cupfuls of dry crumbs soaked in a quart of milk. Season with vanilla, ...

Familiar Talk. Wholesale Or Retail?: The tradition is current among housekeepers that there is great economy in buying supplies in large quantities. The learned of them will dilate upon the amount that may be saved by getting flour, suga...

Pudding Sauces: Milk-Pudding Sauce Two eggs, beaten stiff; one cupful of sugar; five tablespoon-fuls of boiling milk ; one teaspoonful of arrow-root or corn-starch wet with cold milk ; one teaspoonful of nutmeg or m...

Pudding Sauces. Continued: Brandy Sauce Cream a tablespoonful of butter with a scant cupful of powdered sugar and the juice of half a lemon. Stir in three table - spoonfuls of boiling water, beat two minutes over the fire, or ...

Strawberry Sauces: Strawberry Sauce. (No. 1.) Beat two ounces of butter to a cream with one cupful of powdered sugar ; add one mashed strawberry, beat it well; add another, and so continue until the sauce is a pretty p...

Branded Peach Sauce: Cream one tablespoonful of butter with four of powdered sugar, and pour upon it a cupful of liquor drained from brandied peaches, and heated in a covered saucepan that the brandy may not evaporate. St...

Tart Claret Sauce: Instead of throwing away the tart claret left or overlooked in bottles that have been opened and partly used, make it into pudding sauce. Cream a tablespoonful of butter with a cupful of sugar. H...

White Hard Sauce: Cream two tablespoonfuls of butter with a heaping cupful of powdered sugar, beat into it the juice of a lemon, a liberal pinch of nutmeg, and when the mixture is white and creamy, a glass of wine or b...

Puree Of Fruit Sauce: Crush strawberries, raspberries, and cherries, chop peaches, pineapples, and apricots, and grate apples, when you would have a puree of fruit. In any case have ready the invariable creamed but-ter-and...

Fritters: The same rules control the frying of fritters that regulate doughnuts. The fat must be put into a cold frying-pan and brought gradually to the proper temperature; it must be deep enough to float the f...

Custard Fritters: Beat the yolks of two eggs light with a tablespoonful of sugar and pour upon them a cupful of hot milk in which has been stirred a teaspoonful of flour wet up with cold milk. Season with a pinch of sa...

Nut Fritters: Two cupfuls of fine crumbs, seasoned with mace or nutmeg, a teaspoonful of bitter almond essence, and beat in the whites of two eggs whipped light with a teaspoonful of arrow-root and a tablespoonful ...

Jelly-Cake Fritters: Cut stale sponge or plain cup cake into rounds with a cake cutter and fry in hot cottolene to a golden brown. Dip each into boiling milk for one second to take off the grease. Pile in Cheaps of...

Rusk Fritters: This is a good way of using up stale rusk. Pare off the crusts and make three slices of each if large, two if small. Trim into uniform size and shape. Pour over each a teaspoonful of mingled ora...

Queen's Pancakes: Two eggs; one tablespoonful of butter; two cupfuls of flour; one and a half cupfuls of milk. Beat the eggs, add to them the milk slightly warmed, the butter melted, a little salt, and the flour. Bake...

Strawberry Fritters: One heaping cupful of flour; one tablespoonful of salad oil, two eggs; grated peel of half a lemon; large strawberries. Mix the oil, lemon-peel, and flour together; beat in the yolks, and add enough ...

Strawberry Shortcakes: Strawberry Shortcake. (No. 1) Into one pint of flour rub two ounces of butter ; add half a tablespoonful of salt, a teaspoonful of Cleveland's Baking Powder, and not quite a cupful of milk ; turn the...

Orange Shortcake: Make a crust as directed in last recipe, and while hot, tear it open, butter the sides, and fill with chopped and seeded oranges, well sweetened. Eat hot. ...

Black Raspberry Shortcake: Four cupfuls of flour; two tablespoonfuls of butter; two cup-fuls of milk ; one egg; half a teaspoonful of salt; two teaspoon-fuls of Cleveland's Baking Powder; half a cupful of sugar; one quart of be...

Currant Shortcake: Make a good biscuit dough; roll out half an inch thick and bake in a pie-plate. While hot run a knife lightly around one side, tear it open, butter well, without crushing the crumby interior, and lay...

Huckleberry Tea-Cake: One quart of huckleberries; three cupfuls of flour sifted twice with two rounded teaspoonfuls of Cleveland's Baking Powder; four eggs, whites and yolks beaten separately ; one cupful of butter; two cu...

Familiar Talk. Dust, Dusting, And Dusters: In an interesting treatise upon The Germ Theory of Contagious Diseases ''Tyndall remarks : There is no respite to our contact with the floating matter of the air. He alludes, moreover, to our s...

Pies: Good pastry is expensive. Indifferent pastry is indigestible and unpalatable ; a mere waste of materials that might be used to advantage in some other way. When we reflect upon the small percentage of...

A Good Puff-Paste: One quart of sifted flour ; one and one-half cupfuls of butter (three-quarters of a pound) ; one cupful of ice-water. Before beginning the work make butter, flour, chopping-bowl and knife, pastry-boa...

How To Make A Pie: That is, after the paste is made and chilled, and the proposed contents of the pie are prepared. Roll out the paste about an eighth of an inch thick for the lower crust, half as thick again for the u...

Pumpkin Pies: Four cupfuls of stewed pumpkin; two quarts of milk; eight eggs ; two cupfuls of white sugar; two teaspoonfuls of mixed mace, nutmeg, and cinnamon. Beat the yolks of the eggs light and put the sugar w...

Mince Pies: Four pounds of lean beef; four quarts of chopped apples ; one quart of chopped suet; one quart of stoned raisins ; one pint of cleaned currants; one pound of citron, cut in small pieces; one scant qua...

Rice And-Raisin Pie: Boil half a cupful of rice in two quarts of water until tender, or for about twenty minutes. Drain until thoroughly dry. Beat four eggs light. Add half a cupful of sugar and beat again, then add one p...

Apple Pies: Apple Pie. (No. 1) Pare, core, and slice well-flavored tart apples, and fill a pie-dish with them, strewing sugar and nutmeg between the layers. Have the dish very full, as the fruit shrinks in cooki...

Whole Peach Pie: Peel small or medium-sized peaches. Fill a deep pie-plate with them, heaping them toward the centre of the dish, and sprinkling them liberally with sugar. Cover with a top crust and bake. Eat while...

Plum Tart And Cream: Select blue plums or ripe green gages ; stem and stone them, and fill with them a deep pie-plate, or, better still, a shallow pudding-dish ; strew with sugar; cover with an upper crust, and after cutt...

Cherry Pies: Cherry Pie. (No. 1.) Line a pie-plate with paste; wash with white of egg and fill with whole ripe cherries that have been washed and picked over. Sweeten abundantly. Cover with a crust and bake. ...

Apricot Tarts: Peel, stone, and halve ripe apricots; line a pie-plate or small pate-pans with puff-paste and wash with white of egg. Pack the halved apricots in layers upon the crust, with a blanched almond in each ...

Cranberry Tart: Prick the cranberries clear through with a needle and allow for each cupful a heaping tablespoonful of seeded and chopped raisins. Line a pie-dish with paste, wash with white of egg. Allow for each cu...

Ripe Gooseberry Pie: Top and tail the berries. Line the pie-dish with crust, wash with white of egg and fill with berries, sweetening well. Bake with or without an upper crust. Green Gooseberry Tart Top and tail the f...

Currant Tart: Like the green gooseberries, currants deserve the name of tart. Line a pie-dish with paste, wash with white of egg and fill with stemmed currants. Sweeten very liberally; you can hardly get the curran...

Rhubarb Tart: Skin the stalks and cut into inch lengths. Put into a saucepan with a few spoonfuls of water and stew soft. Sweeten while hot; stir in a teaspoonful of butter and a beaten egg for each cupful of fruit...

Custard Pie: Make a custard by pouring two cupfuls of hot milk upon three beaten eggs which have been whipped light with four tablespoonfuls of sugar. Flavor with vanilla or other essence. Line a pie-dish with pas...

Orange Pie: Cream two tablespoonfuls of butter with three-quarters of a cupful of sugar, beat in the juice and half the grated rind of one large orange and half the grated peel and juice of one lemon. Whip light,...

Lemon Pies: Lemon Pie. (No. 1.) Peel a lemon, taking all the thick white inner rind off with the outer. Chop the pulp of the lemon and grate the yellow peel, removing all the seeds. Pare and core a fine pippin a...

Lemon Tartlets: Five eggs; five tablespoonfuls of sugar ; one quart of milk; one-third cupful of prepared flour; one lemon, a large one, juice and grated peel; a pinch of salt. Heat the milk, stir in the flour wet wi...

Omelet Aux Confitures: Seven eggs; two tablespoonfuls of sugar; one-half cupful of milk (or cream); grated peel of half a lemon; one-half cupful of marmalade or jam. Beat yolks and whites apart and very-stiff. Add sugar, le...

Baked Omelet Souffle: Beat the yolks of four eggs smooth with three tablespoonfuls of powdered sugar and a teaspoonful of essence. In a separate bowl whip the whites so stiff that you could cut them with a knife. Fold the ...

Apple Omelet: Into a cupful of strained apple sauce stir, while it is hot, a tablespoonful of butter, half a cupful of powdered sugar, and half a teaspoonful of mace or nutmeg. Let it get cold and add the beaten yo...

Custards: General Rules For Custards 1. Five eggs and as many tablespoonfuls of sugar for each quart of milk is a safe general rule for custard making. 2. Do not let the milk really boil before ad...

Custards. Continued: Strawberry Custard Make a custard of one pint of milk, the yolks of three eggs, and four tablespoonfuls of sugar. Set it aside to cool. Beat the whites of the eggs until stiff, add to them four table...

Arrow-Root Pudding: Three tablespoonfuls of arrow-root. Get the Bermuda if you can, or you may require more; three cupfuls of fresh milk; two tablespoonfuls of sugar; one tablespoonful of butter; one-quarter pound of cry...

Plain Blanc-Mange: Soak half a box of gelatine for two hours in a cupful of milk. Scald three liberal cupfuls of milk and stir into it half a cupful of sugar. (Put a bit of soda into the milk.) Pour the milk over the so...

Bavarian Cream: Soak half a package of gelatine in a cupful of cold water for two hours. Heat a pint of rich milk and pour upon the soaked gelatine, stirring until it is dissolved. Then add it to the yolks of four eg...

Tapioca Custard: Soak four tablespoonfuls of tapioca (pearl) in two cupfuls of cold water for four hours. Scald a quart of milk and pour upon the tapioca without draining the latter, adding a good pinch of salt. Stir ...

Easter Eggs: Make a quart of blanc-mange in the usual way. Empty twelve egg-shells through a small hole in one end and rinse well with cold water. Divide the blanc-mange into four parts. Leave one white; stir into...

Peach Trifle: Three cupfuls of milk; four tablespoonfuls of sugar ; three eggs ; one small sponge cake; peaches peeled and sliced. Make a boiled custard of the milk, yolks of eggs, and half the sugar. Slice the cak...

Raspberry Cream: Half a box of gelatine; half a cupful of cold water; half a cupful of boiling water; one cupful of sugar; one pint of cream, whipped ; one pint of raspberry-juice. Soak the gelatine one hour in the c...

Strawberries In Jelly: Half a cupful of gelatine; one and one-half cupfuls of sugar ; one lemon; one cupful of cold water; two cupfuls of boiling water; one pint of capped strawberries. Make a plain lemon jelly, and when i...

Rose Cream: Soak one ounce of pink gelatine in a cupful of cold water until soft. Pour over it two cupfuls of boiling water and stir until dissolved. Add a cupful and a half of sugar, and enough of the extract of...

French Orange Jelly: Squeeze the juice from five oranges and one lemon and remove every seed. Rub two of the oranges with six lumps of sugar so as to make each lump very yellow and oily ; in this way you obtain the flavor...

Strawberry Charlotte: Cover one-fourth of a box of gelatine with a quarter of a cupful of cold water. Whip one pint of cream until it makes three pints. Boil with one-third of a cupful of granulated sugar a small cupful of...

Snow Pudding: One-half package of gelatine ; three eggs ; one pint of milk ; two cupfuls of sugar; juice of one lemon; one large cupful of boiling water. Soak the gelatine one hour in a cupful of cold water, then s...

Cocoanut Blancmange: Make a plain blanc-mange with a scant measure of milk. When the gelatine has been added, mix in a cupful of boiling water in which a grated cocoanut has been soaked for fifteen minutes, then beaten up...

Orange Trifle: One pint of cream, whipped stiff; three eggs - yolks only; one cupful of powdered sugar; one-half package of gelatine, soaked in a cupful of cold water; juice of two sweet oranges; grated rind of one ...

Charlotte Russe. Russian Charlotte: Charlotte Russe. (No. 1) Line a dish with sliced sponge cake or with lady-fingers, and fill the centre with whipped cream sweetened slightly and flavored to taste. This is the simplest form of the p...

Tipsy Parson: Line a glass dish with sliced sponge cake, pour upon this two glasses of sherry, and when the cake is well soaked fill the centre with whipped cream, sweetened and flavored to taste. Or Fill ...

Hedgehog Trifle: Lay an oblong sponge cake in a glass dish and soak with wine. Stick blanched almonds in it in regular rows from end to end, half burying them in the cake. Now soak in warm custard, poured over it, a l...

Victoria Pudding: Two cupfuls of milk; four eggs; half a package of gelatine; half a cupful of sugar; vanilla or other essence; one sponge cake; two glassfuls of wine; raspberry or other jelly. Soak the gelatine in the...

Whipped Cream: The secret of success in whipping cream lies mainly in the coldness of everything employed in the process. Fill a good syllabub churn - there is no better than Silver's upright glass egg-beater - with...

Wine Jelly: Soak a package of clear gelatine in a cupful of cold water until it absorbs it all. Have ready the juice of two lemons in which the grated peel of one has been soaked one hour. Strain the juice throug...

Ices: 1. Rock-salt is better for freezing ices than common salt. 2. Break the ice as fine as possible. If you have no plane with which to shave it, put it into a stout sack, lay it upon the fl...

Delmonico Ice-Cream: One quart of rich milk. Eight eggs, whites and yolks beaten together. Four cupfuls of sugar beaten with the eggs, after the latter are light. One quart of rich cream. One vanilla bean, broken in two, ...

Self-Freezing Ice-Cream: One quart of milk; eight beaten eggs; three pints of rich cream; four cupfuls of sugar; one vanilla bean boiled in the custard, or five teaspoonfuls of vanilla essence. Heat the milk ; pour it upon th...

Coffee Ice-Cream: Scald one pint of pure cream, dropping in a bit of soda; add two cupfuls of sugar, and when this has melted, one cupful - a large one - of black coffee, very clear and strong. Finally, stir in a heapi...

Fruit Ice-Cream, With The Fruit Frozen In: Make such a custard as that indicated in the recipe for Del-monico Cream, and when it is half-frozen open the freezer to beat in a quart of peaches, cut up small, or minced pineapple, or oranges, or b...

Tutti-Frutti Ice-Cream: Make and half-freeze a custard such as is prepared for Delmon-ico Ice-Cream, and beat into the stiffened mass a pint of crystallized fruit and, if you wish it, minced citron, raisins, and currants mix...

Lemon Ice-Cream: Stir into a quart of rich, perfectly sweet cream, two cupfuls of sugar, and when it is dissolved, pour into a patent freezer. When the crank turns so stiffly that you know the work is half-done, open ...

Banana Ice-Cream: Pare and mince six fine ripe bananas (with a silver knife) and stir into two quarts of lemon ice-cream when half-frozen. Beat the fruit in well and freeze quickly. City housekeepers can send the banan...

A Fruit Surprise: One quart of fruit - berries, peaches, bananas, oranges, or bananas and oranges in combination - chopped or crushed. One cupful of cold water ; two cupfuls of sugar, stirred in with the fruit; whites ...

Nesselrode Pudding: Make a rich custard as for Delmonico Ice-Cream, and when more than half-frozen add half a pound of marrons glaces cut into dice, taking out the paddle from the centre of the freezer, and thrusting, wi...

Brown Bread Ice-Cream: One quart of cream; half a pound of sugar; three slices of Boston brown bread, dried and toasted. Boil half the cream and dissolve the sugar in it. Add the uncooked cream, and when cold freeze it....

Strawberry Mousse: Mash a quart of berries with two cupfuls of sugar, and leave on ice for three hours. Soak for the same time half a package of gelatine in a cupful of cold water. Then pour a cupful of boiling water ov...

Sherbet, Or Lemon Ice: Six lemons - juice of all and half the grated rind ; one large sweet orange ; three tablespoonfuls of chopped pineapple; one pint of cold water ; two cupfuls of sugar. Steep the grated peel and pin...

Orange Ice: Make and freeze as you would lemon ice, using the juice of six oranges, the grated peel of three, and the juice only of two lemons, and omitting the pineapple. ...

Currant Ice: One pint of currant-juice; one quart of water ; one cupful of sugar. Stir until the sugar is dissolved, strain, and freeze. Currant And Raspberry Ice One pint of currant-juice ; half a pint of ...

Cherry Ice: One quart of tart, well-flavored cherries; two cupfuls of sugar; two cupfuls of water; one gill of brandy or one-half gill of maraschino. Stone the cherries, remove the kernels from a dozen of the st...

Roman Punch: Two quarts of water; one pound of sugar ; five lemons ; half a pint of Jamaica rum. Boil the sugar and water together for fifteen minutes. Take it from the fire and, when perfectly cold, add the juic...

Strawberry Ice: Juice of two quarts of strawberries, mashed and strained ; equal quantity of water; two pounds of sugar; whites of four Mash the berries, cover with sugar, let them stand one hour or more, then pres...

Raspberry Mousse: One quart of rich cream; one gill of raspberry-juice; half a cupful of powdered sugar. Sweeten the cream, mix the juice with it, and whip all until very light and frothy. Freeze as you would o...

Strawberries In Ambush: When a plain custard is frozen pull out the central paddle or beater and fill the space thus left with fine ripe strawberries that have been thoroughly chilled on the ice, and dredged with sugar jus...

Coffee Frappe: To one quart of strong black coffee add four tablespoonfuls of sugar and a cupful of cream. Pack in a freezer and proceed as with ice-cream. Serve in glasses. GINGER ICE-CREAM. Make a custard as d...

Fruit Desserts: Melons Keep on ice until you are ready to serve them. Wipe watermelons and lay on a large platter with carving-knife at hand. Wipe nutmeg or musk-melons, cut in two, scrape out the seeds, and put a...

Tropical Snow: Twelve sweet oranges; one grated cocoanut; one cupful of powdered sugar; four red bananas. Peel and cut the oranges into small pieces by dividing each lobe crosswise into thirds. Extract the seeds and...

Pineapple And Wine: Pineapples cut into dice, mixed with sliced oranges or halved strawberries, or sliced bananas, sprinkled with sugar and moistened with a couple of tablespoonfuls of sherry or claret, make a delicious ...

Ambrosia: Peel and cut into small bits six fine juicy oranges, and lay in a glass dish alternately with strata of grated cocoanut, strewing each relay thickly with fruit-sugar. The uppermost layer must be cocoa...

Savories: Our grandmothers had a fashion of inviting home-people and guests to take a pickle, a sliver of ham or of salted fish, oftenest of all, a cracker and a morsel of cheese, to take the sweet taste out o...

Savory Tartentes: Cut Boston brown bread thin, buttering it on the loaf, and cut each slice into two small triangles. Spread one with grated Parmesan cheese and sprinkle with cayenne, the other with anchovies rubbed sm...

Sweet Pepper And Cheese Tartines: Cut Boston brown bread (buttered) into strips three inches long and one wide, and cover thickly with cream-cheese or with Neufchatel. Strew upon the cheese sweet green-peppers, chopped fine and sprink...

Anchovy Croutons: Slice white bread into strips or three-cornered sippets, and fry to a pale brown in hot butter. Drain and let them cool suddenly that they may be the more crisp. Lay upon one the thinnest imaginable...

Sunny Bits: Pick anchovies into shreds, season with paprica, lemon- and onion-juice, and spread upon thin slices of buttered white bread or upon heated crackers, also buttered. Cover with yolk of egg boiled mealy...

A Scotch Tid-Bit: Butter heated Scotch biscuits and spread with herring-roes, seasoned with cayenne or paprica and a few drops of lemon-juice. You can substitute pickled shad-roes for the herring, if you like. ...

Scotch Woodcock: Heat Scotch biscuits (brown crackers known by that name) very hot, and spread lightly with a mixture made by rubbing together a tablespoonful of butter with one of anchovy paste and the same quantity ...

Sardine Canapes: Cut strips or squares of stale bread thin, butter and set in a quick oven to color lightly. Spread with a mixture of sardines, skinned and picked fine, then rubbed smooth with butter and seasoned with...

An English Savory: Broil delicate slices of breakfast-bacon, pepper lightly, touc, yet more coyly with a little made mustard, and lay each slice between two slices of Graham bread, cut thin and buttered. ...

A Chicago Savory: Carve cold corned beef so thin that it curls in following the knife. Each piece should be a translucent shaving. Arrange upon a bed of water-cresses and serve. Each person transfers a dainty shaving a...

A Virginia Pousse-Cafe: Slice cold ham as directed in the foregoing recipe, and curl the slices upon small crisp lettuce-leaves. Serve a leaf and a curl of pink ham upon each cool individual plate and send to table. ...

Stuffed Olives: With a keen, narrow pen-knife cut the olive in one piece from the stone, around and around like a thick paring. Fill the space left by the extraction of the stone with a paste made by rubbing skinned ...

Mixed Pickles: Line a dish with lettuce or cresses and pile within it tiny pickled gherkins or cucumbers, olives, pickled limes (small), and other miniature pickles, keep on ice until very cold and pass at the concl...

Sandwiches: Ham Sandwiches Mince the ham very fine, putting the fat with the lean. Work into this a suspicion of made mustard, and spread it upon white buttered bread. Always cut the crust from the bread unless ...

Sandwiches. Part 2: Cheese-And-Lettuce Sandwiches (Very Good) Cut Boston brown bread into thin slices, butter one of these lightly, and spread it with Neufchatel or Philadelphia creamcheese. On this lay a leaf of lettu...

Sandwiches. Part 3: Celery Sandwiches With a sharp knife cut white tender celery into bits a quarter of an inch long until you have a cupful. Mix with it two minced eggs that have been boiled twenty-five minutes, then l...

Coffee: Buy none except the very best coffee. A mixture of Mocha and Java in equal proportions is perhaps the most popular with good judges of the beverage. Coffee, says the dietetist whom we have quoted s...

Tea: Directions for making this have already been given in full in the FAMILIAR TALK on Tea, Tea-Making, and Tea-Drink ing. ...

Chocolate: Allow to six tablespoonfuIs of grated chocolate a pint of boiling water, and as much milk. Rub the chocolate to a paste with a little cold water, and stir into the hot water. Boil twenty minutes; add ...

Cocoa: Cocoa, says a noted writer upon Dietetics, is, for general use, a milder, less stimulating, and more nutritious beverage than tea or coffee. As it contains fifty per cent, of fat and twelve per c...

Cambric Tea: Put a lump of loaf-sugar in a cup; fill the cup one-third full of cream; let it stand a minute to melt the sugar and fill up with boiling water direct from the kettle. To those whose nerves forbid the...

Lemonade: Four lemons, rolled, peeled, and sliced ; four large spoonfuls of sugar ; one quart of water. Put lemons (sliced) and sugar into a pitcher and let them stand for an hour, then add water and ice. If yo...

Raspberry Or Blackberry Vinegar: Put a gallon of berries into a great crock and crush them well with a potato-beetle or wooden mallet. Cover an inch deep in cider-vinegar. Set in the hot sunshine for a day and leave all night in the ...

Blackberry Cordial: Pound and squeeze enough blackberries through a coarse muslin bag to make a quart of juice. Put this into an agate-iron or porcelain-lined kettle, with a pound of sugar, two teaspoonfuls each of grate...

Strawberry Sherbet: Crush two quarts of strawberries and strain through muslin upon a pound of granulated sugar. Set in a cold place, stirring now and then until the sugar melts. Add then a quart of cold water, the juice...

Larned Tea Sherbet: Measure four teaspoonfuls of good tea (Ceylon-Bud, if you can get it) into a pitcher, and pour from the boiling kettle a quart of hot water upon it. Cover it closely and let it stand five minutes. S...

Ginger-Ale Julep: Put a scant cupful of granulated sugar into a glass pitcher, and squeeze upon it the juice of six large lemons. Set on ice until the sugar dissolves and you are ready to serve the sherbet. Stick half ...

Claret Cup: Squeeze the juice of three lemons upon four tablespoonfuls of sugar; add a pint of ice-water ; stir well and pour upon a block of ice set in a punch-bowl. Peel and slice a lemon as thin as paper, and ...

Sherry Cobbler: Put four tablespoonfuls of granulated sugar into a pitcher and cover it with a lemon, peeled and sliced very thin, also a peeled orange cut into tiny bits, and a good tablespoonful of minced pineapple...

Sauterne Cup: Put four tablespoonfuls of sugar into a bowl, strain over it five tablespoonfuls of lemon-juice, and set on ice for an hour. Stir well and mix into the syrup a tablespoonful of pineapple-dice, a handf...

Cup Egg-Nogg: Beat the yolks of six eggs light, and then with them half a cupful of granulated sugar; pour upon and mix with them a quart of milk; mix well and add half a pint of fine old brandy. Finally, whip in t...

Wild-Cherry Bounce: Pick over and wash wild cherries and pack in small glass jars, strewing sugar over each layer and pounding them hard with a small stick to bruise them and allow the juice to escape. Allow five tablesp...

Chocolate Caramels: Put on the fire in a saucepan two pounds of brown sugar, half a pound of Baker's Chocolate, broken into small pieces, and a small cupful of cold water. Boil this until a little of it hardens in water,...

Maple-Sugar Candies: Maple-Sugar Candy. (No. 1.) Take two pounds of maple sugar, broken into small pieces, and put it in a saucepan with a quart of rich milk - part cream is better. Let this boil until it reaches the sta...

Nougat: The simplest, if perhaps the least scientific, way to make this is the following: Boil together a pound of sugar and half a cupful of cold water until a little of it becomes brittle when dropped in c...

French Bon-Bons: Make a paste of sugar and water as described in the recipe for Chocolate Creams. Divide it into as many portions as you wish flavors, and add to one grated and melted chocolate to taste, to another a ...

Cream Peppermints Or Wintergreens: Make a fondant as for Boiled Icing (see recipe), stir until it begins to become creamy, and drop from a teaspoon upon waxed paper. Maple Cream Proceed as in preceding recipe, using maple sugar ins...

Canned Fruits: There is a general opinion that canned goods bought from a trustworthy grocer are at once as good and cheaper than those put up at home. This is a great mistake - quite as erroneous as the idea that...

Canned Peaches: To each quart of fruit allow a heaping tablespoonful of granulated sugar. Pour a little water into your kettle to prevent the contents from burning, then put in a layer of peaches, a sprinkling of sug...

Canned Pears Or Apples: If your fruit be tough, boil it in water until tender. But, as a rule, this is unnecessary, and may be avoided by buying tender fruit to begin with. Make a syrup of a pint of water and a quarter of a ...

Canned Plums: Twelve quarts of greengage plums; one pint of water; one pound of sugar. Put the sugar and water on the stove in the preserving kettle. Prick each plum with a needle to prevent bursting, and as soon a...

Canned Tomatoes: Loosen the skins from your tomatoes by pouring boiling water over them, when you may easily peel them. This done, drain off all the liquid, lay them gently, not to break them, in the kettle, and heat ...

Canned Tomatoes And Corn: Boil the corn on the cob for twenty minutes, and cut off while hot. Scald the skin from your tomatoes, and rub to a pulp. To every one part of cut corn add two of tomatoes. Salt to taste, boil hard fo...

Fruit Jellies: With but a few exceptions, noted below, the rule for all fruit jellies is substantially the same. The directions given, if followed closely, cannot fail to produce a clear, sparkling jelly. If it shou...

Currant Jelly: Select currants that are not over-ripe for this, and put them into a stone crock. Set it in an outer vessel of hot water, bring gradually to a boil, and cook until the fruit is so broken that the jell...

Crab-Apple Jelly: Quarter, without peeling or coring, ripe crab-apples. Put on the stove in a preserving kettle and allow them to heat slowly. If the apples are very dry you may add a little water, not quite enough to ...

Peach Jelly: This is made like apple jelly, except that the stones are removed, a dozen or so of them cracked, and the kernels of these added to the stewing fruit. When the liquid is strained and measured, add a t...

Raspberry Jam: Six pounds of berries; four and one-half pounds of sugar. Crush the berries with a wooden spoon, and put pulp and juice in a preserving kettle. After they boil, cook steadily half an hour, stirring o...

Gooseberry Jam: Six pounds of ripe gooseberries ; four pounds of sugar. Stem and top the gooseberries, and boil one hour in a preserving kettle, watching closely that the fruit does not scorch. Stir often. If the ju...

Damson Jam: Stone damsons, weigh them, and stew for twenty minutes. Add then half a pound of sugar for every pound of fruit and cook together slowly an hour longer, or until the jam is of the desired consistency....

Peach Marmalade: To each pound of the peeled and stoned peaches allow three-quarters of a pound of sugar. Put the fruit on by itself and let it heat slowly, stirring frequently, that it may not burn. When it has boile...

Orange Marmalade: Slice very thin and seed twenty-four small, well - flavored oranges, or twelve large ones, and two lemons. Measure, and if there is less than six pints of juice, add enough water to reach this amount....

Spiced Currants: Five pounds of stemmed currants; four pounds of sugar; one pint of vinegar; two tablespoonfuls of cloves; two tablespoon-fuls of cinnamon. Put on the fire together and cook half an hour after they co...

Preserved Fruits: For some years it seemed as though canned fruits would eventually supersede preserves. Their novelty tickled the fancy of many people, and to others the cheapness of canning and the small amount of la...

Preserved Peaches: Peel and stone firm white peaches, and weigh them. To each pound of the fruit allow a pound of granulated sugar. Spread a layer of this on the bottom of a preserving kettle, cover it with a layer of f...

Preserved Quinces: Peel, core, and quarter firm quinces, weigh them, and put them in a preserving kettle with barely water enough to cover them and stew slowly until they are soft. Before they begin to break take them o...

Preserved Watermelon Or Citron Rind: Remove the green outer peel of the melon, and scrape away the soft inner part. Cut the rind into strips or fancy shapes and steam it for three hours in a closely covered preserving kettle, lining th...

Preserved Cherries: For this select sour cherries - the morellos, if you can get them. To every pound of stoned cherries allow a pound of sugar. Lose none of the juice. Arrange fruit and sugar in alternate layers in an a...

Brandied Peaches: One quart of best white brandy; six pounds of white sugar; eight pounds of peaches (peeled) ; three cupfuls of water. Put water and sugar together on the fire and bring to a boil. Drop in the peaches ...

Pickles: Excellent pickles may now be purchased from first-class grocers. Still better may be ordered from Women's Exchanges, or from some of the many housekeepers in reduced circumstances who earn an honorabl...

Gherkin Or Small Cucumber Pickles: Select firm small gherkins, the smaller the better. None should be more than three inches in length. Lay them smoothly, with alternate layers of salt, in a large earthenware crock, and after putting o...

Sliced Cucumber Pickles: Slice twenty-four good-sized cucumbers, put them into a preserving kettle with enough vinegar to cover them and boil them for an hour. Let them stand in the hot vinegar while you prepare the following...

Pickled Onions: Select small white onions of nearly uniform size, peel them, and put them into strong brine. Leave them in this four days, make fresh brine, heat it to scalding, put in the onions and boil three minut...

Pickled Cauliflower: Cut firm white cauliflowers into tiny clusters, and boil them three minutes in scalding brine. Take them out, drain, put them into a jar with cold vinegar, and let them stand in this two days. Turn th...

Picklette: One large cabbage, peeled and chopped; six large white onions peeled and chopped. Arrange these in a large crock in alternate thicknesses, sprinkling a little salt on each layer, and leave them thus t...

Pickled Cherries: For every quart of the fruit allow a half-pint of vinegar; two tablespoonfuls of white sugar ; twelve whole cloves, and six blades of mace, and put all but the cherries on to heat together. When they ...

Pickled Cabbage: Cut the outer leaves from white cabbages, quarter, put them into a pot of scalding water, and boil three minutes. Drain, cover thickly with salt, let the cabbages dry in the sun, shake the salt from t...

English Chow-Chow: One cauliflower ; one-half pint of string beans ; six green tomatoes, sliced; one pint of tiny cucumbers ; two medium-sized cucumbers, sliced ; one-half pint of small onions; four small long red peppe...

Green Tomato Soy: Four quarts of green tomatoes ; six onions; one pound of sugar; one quart of vinegar ; one tablespoonful, each, of ground mustard, ground black pepper, and salt; one half tablespoonful, each, of allsp...

Pickled Walnuts: These must be gathered while young and green, and belaid in strong brine. Leave them in this for a week, changing it every other day. Take them out, dry them between two cloths, and pierce each with a...

Pickled Mangoes: Select small muskmelons, cut a small round opening in each at the stem end, and through this remove the seeds, saving the piece cut out to replace when the mango is stuffed. Make a strong brine, putti...

Pickled Peaches (Peeled): Peel firm white peaches, weigh them, and to every pound of the fruit allow half a pound of sugar. Place this and the fruit in a preserving kettle in alternate layers. Bring slowly to a boil. To every ...

Pickled Pears (Peeled): Put up by the recipe given for Pickled Peaches (peeled). All sweet pickles should for the first few weeks be examined every two or three days for signs of fermenting. Should these appear, uncover the ...

Pickled Watermelon Rind: Proceed as directed for Preserved Watermelon Rind until you reach the point where the pieces of rind are put into the syrup. Weigh them then and make for the pickles a syrup of a pound of sugar and a ...

Catsups and Relishes: Tomato Catsup One peck of ripe tomatoes; four onions; half a teaspoonful of garlic, grated; twelve sprigs of parsley; two bay leaves; one tablespoonful, each, of salt, sugar, ground cloves, mace, bla...

Mushroom Catsup: Wipe firm, fresh mushrooms and break them into pieces. Allow two tablespoonfuls of salt to every quart of the mushrooms, and arrange the latter in a large crock, sprinkling salt over each layer. Stand...

Cucumber Catsup: Peel, seed, and grate large cucumbers. Drain the pulp in a sieve, measure, and to a quart allow two green peppers, seeded and minced, two teaspoonfuls of salt, a grated onion, a gill of grated horse-r...

Grape Catsup: Wash and stem the grapes and put them over the fire with enough water to keep them from burning, stew slowly until tender, and rub through a colander. The seeds and skins should both be. removed by th...

Apple Chutney: Peel and chop six large tart apples. Mix with them a small onion and a section of garlic, grated, a teaspoonful of ground ginger, two tablespoonfuls of brown sugar, a pinch of cayenne, and half a pint...

Chili Sauce: Twelve large ripe tomatoes ; four onions ; two green, or one red pepper; four tablespoonfuls of sugar; two tablespoonfuls of salt; two teaspoonfuls, each, of ground cinnamon, cloves, and allspice; one...

Children's Diet: All matters bearing upon dietetics have sprung into prominence during the past ten years. Physicians have adopted the practice of recommending diet rather than medicine, and writers on domestic topics...

The Nursery Table. Cereals And Vegetables: At least half the mothers of young children labor under the impression that they know all there is to be learned about children's diet. Many have a lofty contempt for the fussiness, as they term it,...

Oatmeal Porridge: Four heaping tablespoonfuls of fine ground oatmeal; three cupfuls of warm water; one-half teaspoonful of salt. The manufacturer of one brand of oatmeal declares that it needs no preliminary soaking. ...

Wheaten Grits: To be properly cooked this should be prepared the day before it is to be eaten. Put three tablespoonfuls of the wheaten grits, or cracked wheat, and a pint of warm water into a double boiler and cook ...

Hasty Pudding Or Mush: One quart of boiling water; one cupful of yellow corn-meal; one teaspoonful of salt. Stir the corn-meal to a paste with a little cold water and add it to the salted boiling water in a double boiler. ...

Hominy Boiled In Milk: One cupful of fine white hominy; two cupfuls of milk; salt to taste. Wash the hominy in several waters and soak it over night in enough cold water to cover it. In the morning drain off the water, ...

Rice Porridge: Two cupfuls of milk ; two tablespoonfuls of rice or rice-flour ; half a cupful of cold water. If you cannot procure the rice-flour wash the rice thoroughly and crush it with a rolling-pin or in a mor...

Corn-Bread: One cupful of corn-meal; one cupful of flour; two tablespoon-fuls of sugar; two tablespoonfuls of butter ; two teaspoonfuls of Cleveland's Baking Powder ; two eggs ; one cupful of milk ; one tablespoo...

Graham Bread: Two cupfuls of Graham flour ; one cupful of white flour ; one yeast cake dissolved in a cupful and a half of warm water; three tablespoonfuls of molasses; one teaspoonful of salt. Sift the white flou...

Milk Toast: Cut slices of baker's bread an inch thick, trim off the crusts and toast the bread quickly and lightly over a clear, smokeless fire. Place ready at the side of the stove a pan of boiling water and dip...

Panada: Split and toast Boston crackers and arrange them in a bowl, sprinkling each layer lightly with sugar. When the bowl is full pour over its contents enough slightly salted boiling water to cover the cra...

Preparing Potatoes: Stuffed Potatoes Select six large white potatoes, wash and bake them until soft. Cut off the end of each one, and with the handle of a fork or spoon scrape out the contents. Mash them with a fork and...

Stewed Oyster Plant: Scrape and slice the roots. Stew until tender, putting them on in hot water, a little salted. When done, turn off the water, add a cupful of cold milk, thicken it with a tablespoonful of butter rolled...

Stewed Celery: Cut celery into inch lengths, cook it in water until tender, drain and pour over it a cupful of milk, thickened with a table-spoonful of butter rubbed smooth with as much flour. Season to taste. ...

Stewed Macaroni: Select spaghetti in preference to the pipe macaroni. Break it into small pieces, put it over the fire in boiling water and cook ten minutes. Drain off the water, pour a cupful of milk over the macaron...

Deviled Oysters: Twenty oysters; one gill of oyster-liquor; two tablespoon-fuls of butter ; one dessertspoonful of flour ; one teaspoonful of salt; half a tablespoonful of curry powder ; one teaspoonful of Worcestersh...

Clams Saute: Twenty soft clams, from which the tough part has been removed ; two slices of salt pork or fat bacon cut into fine dice; a little white pepper. Fry the pork or bacon crisp in the blazer, and when the...

Deviled Sardines: One box of boneless sardines, drained and skinned ; two tablespoonfuls of butter; one teaspoonful of paprica, or one saltspoonful of cayenne; one saltspoonful of salt; one table-spoonful of lemon-juic...

Shrimps With Anchovy Sauce: One can of shrimps; two tablespoonfuls of butter; one gill of cream; one teaspoonful of anchovy paste; yolks of two eggs; saltspoonful of cayenne. Melt together the butter and anchovy, lay in the shr...

Celery Lobster: Two cupfuls of lobster-meat, cut into small pieces; one cupful of crisp celery, minced ; two tablespoonfuls of butter; one dessertspoonful of flour ; half a pint of milk ; yolks of two eggs; one teasp...

Hungarian Mushrooms: Half a pound of fresh mushrooms, stemmed and peeled; three tablespoonfuls of salad oil; one teaspoonful of paprica; one salt-spoonful of pepper. Heat the oil over boiling water, lay in the mushro...

Deviled Eggs: Six hard-boiled eggs ; two tablespoonfuls of butter ; one table-spoonful, each, of tomato and mushroom catsup ; one teaspoonful of Worcestershire sauce; saltspoonful, each, of dry mustard and cayenne....

Deviled Kidneys: Six lamb's kidneys, scalded, skinned, and split in half; two tablespoonfuls of butter; one teaspoonful, each, of onion-juice and Worcestershire sauce; two tablespoonfuls of sherry or Madeira; one even...

Savory Sausages: Prick and fry six small sausages in the blazer until almost crisp, put in a tablespoonful of butter, two tablespoonfuls of minced celery, and half a teaspoonful of paprica; toss and turn until hot, an...

Celery Chicken: Prepare like Celery Lobster, adding to the roux a teaspoonful of onion-juice. ...

Chicken Terrapin: Two cupfuls of the dark meat of chicken or turkey, cut into small pieces; half a pint of cream ; two tablespoonfuls of butter; one tablespoonful of flour ; yolks of three hard-boiled eggs; one teaspoo...

Sweetbreads With Asparagus Tips: One large pair of sweetbreads, parboiled, blanched, and sliced ; half a pint of boiled asparagus tips; one gill of asparagus liquor; half a pint of cream ; one tablespoonful of butter; one table-spoon...

A Swiss Welsh Rarebit: Half a pound of Gruyere (Swiss) cheese ; three tablespoonfuls of butter; six eggs; one teaspoonful of salt; saltspoonful of red pepper, or three times as much paprica. Melt the butter and the grated ...

Crab Bisque: A Creole Dish. The meat of four boiled crabs picked up fine; nearly three cupfuls of rich milk ; two tablespoonfuls of butter rolled in one of flour, and two left plain; two small onions and one g...

Bar Harbor Clam Chowder: Fifty clams; quarter of a pound of salt pork, sliced; one cupful of potato-dice, parboiled; two tablespoonfuls of flour, stirred into two of butter; two cupfuls of milk (half cream, if you can get it)...

Broiled Sardines: Drain off the oil, broil on both sides in a double wire broiler which has been rubbed with a raw onion, then greased. Have ready as many slices of Graham bread as you have sardines, toasted, buttered,...

Dundee Eggs: Boil six eggs for twenty-five minutes and leave them in cold water for an hour. Make a paste of one cupful of cold chopped ham, two tablespoonfuls of fine crumbs, and the same quantity of milk ; se...

Mary Hill's Finger-Rolls: Heat three cupfuls of milk to a boil and add to it half a cupful of butter, half a teaspoonful of salt and two dessertspoonfuls of sugar. Set all aside until lukewarm, when stir into it the whites of ...

Fried Green Tomatoes: Cut green tomatoes into thick slices, sprinkle with salt and pepper, roll in egg and cracker crumbs and fry in deep cottolene, as you would egg-plant. Serve with bacon, broiled ham, or other meat, or ...

Egg-Plant Faroe: Halve a fine egg-plant with care and scrape out the inside, leaving the walls an inch thick. Chop the pulp taken out with the pulp (not the seeds) of two ripe tomatoes, season well with butter, pepper...

Cream Tomato Salad: Pour boiling water over large ripe tomatoes to loosen the skins, strip these off quickly and set the tomatoes on ice for several hours. Cut each in half just before they are to be served, sprinkle lig...

Salade Au Nex: Boil seven eggs for twenty minutes, and when cold remove the yolks and mash them to a paste with an equal quantity of Neuf-chatel cream cheese. Season this with a half teaspoonful of salt, and half as...

Veal Loaf: Cut the last shavings from the almost naked bone of a boiled ham. If you have no left-overs of cold veal, boil a pound of this meat. The coarsest piece will do, but it must be lean. While the veal c...

Fruit Bouillon: One quart of tart cherries, or three cupfuls of raspberries and one of currants; three cupfuls of cold water; half a cupful of sugar; one even tablespoonful of corn-starch. Cook the fruit tender, rub...

Strawberry Sauce: Add to half a pint of cream, whipped light, half a pint of fresh strawberries, crushed fine and sweetened to taste. Beat all well together. There will be enough for eight persons. It is eaten with bla...

Menus: Menu. English Dinner Raw Oysters Clear Soup Baked Sturgeon Potatoes A La Parisienne Roast Sweetbreads With Sauce Supreme Roast Saddle Of Mutton Brussels Sprouts Boiled Turnips Jugged Hare Wit...

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The National Cook Book | by Marion Harland And Christine Terhune Herrick

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