The Pattern Cook-Book
A book on cookery that is to be of genuine assistance alike to the experienced housewife and to the beginner must, in our opinion, possess two important qualifications ; in the first place, the dishes and preparations presented in it must be such as may be readily made up with the facilities to be found in an ordinary household; and in the second place, all instructions and directions should be couched in language so simple that every one can comprehend them. It has been our earnest endeavor that in both these respects the present work shall excel.
| Title | The Pattern Cook-Book |
| Author | The Butterick Publishing Co. |
| Publisher | The Butterick Publishing Company |
| Year | 1890 |
| Copyright | 1890, The Butterick Publishing Company |
| Amazon | The Pattern Cook-Book |
Metropolitan Culture Series.
"Ah ! happy age when ladies learn to bake, And when kings' daughters know to knead a cake. Rebecca was esteem'd of comely hue, Yet not so nice her comeliness to keep But that she water for the camels drew."
Thomas Fuller.
"The turnpike road to people's hearts, I find, Lies through their mouths, or I mistake mankind."
Dr. Wolcot.
Introduction- A book on cookery that is to be of genuine assistance alike to the experienced housewife and to the beginner must, in our opinion, possess two important qualifications ; in the first place, the dishes...
- Prefatory
- There's no want of meat, sir, Portly and curious viands are prepared To please all kinds of appetite. Massinger, The destiny of nations depends on their diet, says Savarin, an opinion exactly co...
- The Chemistry Of Food
- Now, good digestion wait on appetite, And health on both. Shakspere. Why we eat, what to eat, and when to eat it, are questions which all should be able to answer. That a man may eat his fill and...
- The Chemistry Of Food. Continued
- The variation in wheat flour is due to the different processes of grinding. The old method of making fine, white flour used only the middle of the grain and rejected the gluten, which is nitrogeneous ...
- The Kitchen
- There is always work, And tools to work withal, for those who will. Lowell. It is almost impossible to give any except general suggestions as to the arrangement of the kitchen. If every housewife...
- Care Of The Kitchen And The Utensils
- A place for everything, and everything in its place is a motto to be followed in the kitchen more than in any other part of the house ; for there are so many utensils, dishes, etc., that confusion ...
- Utensils Needed
- The young housekeeper will, we believe, gladly receive some advice in the matter of choosing the utensils needed to produce a well-furnished kitchen. In buying tinware (and, indeed, any article for eq...
- Utensils Needed. Part 2
- The modern potato-masher is a great improvement on the old wooden pounder. The potatoes should be seasoned after being put through the masher the first time ; they should then be re-heated and pressed...
- Utensils Needed. Part 3
- Among the various knives needed in the kitchen, the French fluted knife will be found a great convenience. It cuts solid vegetables in a round, fluted shape. French Fluted Knife. The French coo...
- Utensils Needed. Part 4
- Through the winter griddle-cakes are eaten in every household, so the choice of the griddle on which to fry them should be given some thought. The soap-stone griddle does not require oiling ; there is...
- Utensils Needed. Part 5
- The frying-pan, with basket for frying oysters, croquettes, etc., is a very useful article. The support for the basket can be taken out, thus leav ing an ordinary frying-pan. A pan of this kind, nine ...
- Utensils Needed. Part 6
- Moulds for jelly, blanc-manges, ice-creams, etc., come in many different forms. It is not best to attempt too fancy a form for ice-cream, as the result is apt to be very disappointing ; none but an ex...
- Utensils Needed. Part 7
- There should be a plentiful supply of kettles in every kitchen; and one should be set apart for boiling ham, as the odor is so lasting. The farina kettle, or double-boiler, as it is sometimes called,...
- Utensils Needed. Part 8
- A wire soap-bracket should hang over the kitchen sink in a convenient position; and a. soap shaker will use up all the small bits of soap. The latter costs fifteen cents. Soap-Bracket. Soap-Sh...
- Marketing
- But yet I run before my horse to market. Shakspere. Few housekeepers know how to market wisely and economically. They trust the butcher's opinion entirely or else give their orders to the market-...
- Meat
- Meat is the general term applied to the flesh of animals used for food, and is of three classes: Meat, including beef, veal, mutton, lamb and pork; Poultry, including chickens, geese, turkeys and duck...
- How To Choose Meats and Vegetables
- To Choose Turkey They are in season in fall and winter and the old ones have long hairs and the flesh is purplish - where it shows under the skin on the legs and back. When young they are white and p...
- How to Cook Meat. Plain Directions
- Not to know at large of things remote From use, obscure and subtle, but to know That which before us lies in daily life Is the prime wisdom. Milton. The knowledge of how to properly cook meat i...
- Roasting
- There are three modes of roasting - before the coals, under a sheet of flame in a gas stove, and in an ordinary range or stove. The last named process is unanimously conceded to be inferior to either ...
- Broiling
- Broiling is cooking directly over the hot coals. This is one of the simplest forms of cooking meats, yet care, niceness and skill are required to broil properly. The fire should be bright red and near...
- Boiling
- Salted meats, such as ham, corned-beef, salt tongue, etc., should be put on the fire to boil in cold water, to draw out the salt, and should be gently brought to the boiling point and kept there, rapi...
- Frying
- Frying is cooking by immersion in hot fat. The fat should be deep enough to entirely cover the article to be cooked, and as the same fat may be used many times, it is not so extravagant to take such a...
- To Clarify Fat
- To Clarify Fat place it on the stove in the frying-pan, and heat it slowly. When the fat is melted, set it where it will simply bubble, and keep it there until there is no motion and all the sediment ...
- Sauteing
- The ordinary method of frying in a frying-pan with only a little fat, doing one side at a time, is called by the French sauteing. To saute well the work must be done quickly so as to keep the juices...
- Braising
- This mode of cooking is most successful when the meat is lacking in flavor or is tough. It is, when properly done, the act of cooking by the action of heat above as well as below the article cooked. T...
- Larding
- This may seem to many a difficult and unnecessary work. The only implement needed is a larding needle, which costs fifteen cents and should last a lifetime. Any one who can sew can lard, as it is mere...
- Boning
- This is not difficult work. A small knife with a short sharp, pointed blade is the only implement required. The aim is to remove the flesh from the bone without cutting it. To bone a fowl, cut off the...
- Steaming
- There are two ways of doing this work - one in which the meat is acted upon by direct contact with steam, and the other in which the steam cooks without contact. Steaming by contact is done by placing...
- Baking Time-Table
- Bread, 40 to 60 min. Biscuit, 20 to 25 min. Beans, 4 to 6 hrs. Braised Meat, 3 to 4 hrs. Cookies, 10 to 15 min. Custards, 15 to 20 min. Cake: Sponge, 45 to 60 min Plain, 30 to 40 min. Layer, ...
- Soups
- Man shall not live by bread alone. Bible. To make nutritious, healthful and palatable soup, with flavors properly commingled, is an art which requires much study and practice. There seems to be a...
- Soups. Part 2
- Meat For Stock Stock may either be made of only one kind of meat or of several different kinds, and it often happens that the greater the variety of meats employed the better the flavor of the soup w...
- To Season Soup Stock
- In warm weather when stock is to be kept for five or six days, it is better not to use vegetables for seasoning at the time it is made, because vegetable juices ferment quickly and sour the stock. It ...
- Soups. Part 4
- Thickening For Stock When thickening is needed for a clear soup, arrow-root, corn starch or fine ground tapioca should be used, decided preference being given the arrow-root. When no possible trace o...
- Soups. Part 5
- Force-Meat Balls One cupful of any kind of cooked meat. One salt-spoonful of salt. One salt-spoonful of thyme. One-half salt-spoonful of pepper. One tea-spoonful of lemon juice. One tea-spoonful...
- Bouillon
- This soup is served as a first course at luncheons and at evening parties in bouillon cups, which are like large coffee cups ; or it may be served in coffee or tea cups. It may be made with or without...
- Soups. Part 6
- Amber Soup (Consomme) This is served at almost all company dinners. It is a light soup and, therefore, a wise choice. Four pounds of the shin of beef. Four pounds of knuckle of veal, or Three pounds...
- Soups. Part 7
- Turkish Soup One quart of stock. One-half tea-cupful of rice. Two eggs (yolks only). One table-spoonful of cream. Salt and pepper to taste. Boil the rice and stock together for twenty minutes, keep...
- Soups. Part 8
- Mulligatawny Soup This is an Indian soup, and is served at many hotels and restaurants. It may be made with either veal, calf's head, chicken or rabbit, or with two or more of these in combination. I...
- Soups. Part 9
- Soup Without Stock To make this the housewife need have little experience of her own, provided she follows the directions carefully. Most soup without stock is quickly made and, therefore, commends i...
- Soups. Part 10
- Celery Soup One head of celery. One pint of water. One pint of milk. One table-spoonful of chopped onion. One table-spoonful of butter. One table-spoonful of flour. Salt and pepper to taste. T...
- Fish
- How many things by season, seasoned are To their right praise and true perfection. Shakspere. Fish being abundant, cheap and wholesome, is invaluable as food. It is a delicious adjunct to any dinn...
- Fish. Part 2
- Boiled Fish To boil fish properly, a fish kettle is almost indispensable (see Kitchen Utensils), as the fish can then be easily lifted out without risk of breaking it. If there is no fish kettle, w...
- Fish. Part 3
- Baked Fish Cod, haddock, cusk, blue-fish, shad, red-snappers, white fish, trout and many other kinds of fish are stuffed and baked whole. Instead of the wire rack used for roasting meat, have a thick...
- Fish. Part 4
- Baked Fish With Tomatoes When placing the fish in the oven put in the bottom of the pan four table-spoonfuls of chopped tomatoes, either fresh or canned; and baste the fish with them, adding water as...
- Fish. Part 5
- Carbonade Of Halibut Or White Fish Any fish from which solid slices of flesh can be cut may be used for a carbonade. The two varieties men. tioned above are delicious prepared in this way. Two pound...
- Fish. Part 6
- Fried Fish Mackerel, salmon, blue-fish or any oily fish should never be fried. Smelts, perch and other small pan fish are fried whole. Cod, halibut, etc., should be skinned and cut in slices an inch ...
- Other Modes Of Dressing Fish
- Salt Codfish In Cream One and a-half pint of fish. One pint of milk. One egg. Two table-spoonfuls of butter. One table-spoonful of flour or corn-starch. One-third tea-spoonful of pepper. Wash t...
- Other Modes Of Dressing Fish. Part 2
- Salt Mackerel Clean the fish by scraping off any rusty-looking part and the thin black membrane found on the inside, and lay it over night in plenty of cold water, with the skin side up. In the morni...
- Other Modes Of Dressing Fish. Part 3
- Fish Remnants The left-over portions of cold boiled or baked fish may be used in many ways. The fish should be freed from skin and bones and flaked. cusk a la Cre'me. One pint of cold, flaked fis...
- Shell-Fish
- Oysters The breeding season for oysters begins about the first of May, at which time they become soft and milky and do not return to their firm condition again until the weather is cold. Canned oyste...
- Shell-Fish. Part 2
- Sauteed Oysters Drain the oysters well, season with salt and pepper, and roll them in fine bread or cracker crumbs. Place clear fat in a frying-pan (butter may be used if the difference in cost is no...
- Shell-Fish. Part 3
- Broiled Oysters Use the oyster-broiler for this work. (See Kitchen Utensils.) Only the largest oysters are suitable for broiling. Drain the oysters, season with salt and pepper, dip them one by one...
- Clams
- There are two varieties of this shell-fish, the long clam, which has a thin shell, and the round clam, the shell of which is thick. Little-neck clams are the tiny, round variety. Long clams ...
- Lobsters
- If possible, always boil lobsters at home. If a lobster is cooked when purchased, see that the tail is stiff and elastic, so that when it is bent out it springs quickly back ; otherwise the lobster wa...
- Crabs
- These shell-fish are found near the coast of the Southern and Middle states, and in Maryland special attention is paid to their propagation. They are generally expensive and are sold alive or boiled. ...
- Scallops
- These shell-fish have round, deeply grooved shells. The muscle which unites the shells is the only part used for food. Scallops have a sweet flavor and are in season during the fall and winter. They a...
- Terrapin
- This is served at many fashionable dinners and late suppers. Terrapins belong to the turtle family and are found from Rhode Island to the Gulf of Mexico. They vary considerably in size and quality in ...
- Sauces For Fish
- The French undoubtedly understand the making of sauces better than any other nation. The English make a drawn-butter sauce and use it as a foundation for many kinds. By the addition of capers, shrimps...
- Sauces For Fish. Part 2
- Brown Sauce Three table-spoonfuls of butter. Two table-spoonfuls of flour. Two table-spoonfuls of chopped onion. One table-spoonful of chopped carrot. One table-spoonful of lemon juice. One pint...
- Sauces For Fish. Part 3
- Hollandaise Sauce This is one of the best sauces for fish. One-half cupful of butter. One-half cupful of boiling water. One-half lemon (juice only). One-quarter salt-spoonful of pepper. One salt-spo...
- Meats
- With baked and boiled and stewed and toasted, And fried and broiled and smoked and roasted, We treat the town. Salmagundi. Beef For the best cuts of beef see the chapter on Market-ing. Direct...
- Meats. Part 2
- Braised Beef This mode of cooking is particularly well adapted to the cheaper pieces of meat, or those that are lacking in flavor and are tough. Braising is properly done when vegetables and herbs ar...
- Meats. Part 3
- Beefsteak And Onions For this dish the cut may be a porterhouse, a sirloin or the round ; when expense is to be considered, the last named cut will be found both economical and palatable. It should b...
- Meats. Part 4
- Baked Heart This is prepared the same as the stew. When done, the cloth is removed and the heart placed in a pan in a very hot oven and browned. Serve with the gravy the same as the preceding. Cre...
- Meats. Part 5
- Cooked Beef In Tomato Cut the beef into thin slices, if possible ; if this cannot be done, have the pieces about the size of a large oyster. Place them in a frying-pan, and add a few spoonfuls of can...
- Meats. Part 6
- Baked Hash Of Rice And Beef One cupful of cooked beef. One cupful of cooked rice. One cupful of milk. One egg. Two table-spoonfuls of butter. One tea-spoonful of salt. One-quarter tea-spoonful ...
- Tripe
- Tripe is the large stomach of a ruminating animal and is nutritious and easily digested. To Prepare Tripe For Cooking Scald the stomach with boiling water sufficiently to loosen the inside coating...
- Veal
- Very young veal may be known by its small and tender bones, the flesh having a bluish tinge and a soft, flabby appearance. When from two to three months old the flesh is firm and has a pinkish tinge, ...
- Veal. Part 2
- Veal Stew, With Dumplings The ends of the ribs, the neck and the knuckle may be utilized for a stew. Three pounds of veal. Two small onions. Five potatoes. One table-spoonful of butter. One cupf...
- Veal. Part 3
- Jellied Veal Any cheap pieces of veal will do for this dish, which is very nice for luncheon or supper. Three pounds of veal. One table-spoonful of chopped onion. One-half table-spoonful of sage o...
- Veal. Part 4
- Calf's Liver And Bacon Calf's liver is considered quite a delicacy and is always expensive. It is rarely served without bacon as an accompaniment. Cut the bacon in very thin slices, place them in a h...
- Veal. Part 5
- To Clean Calf's Head A calf's head may usually be purchased from the butcher already cleaned, but for the benefit of those who prefer, or are compelled, to clean it themselves, the proper mode of pro...
- Sweetbreads
- Sweetbreads are two glands lying along the back of the throat and breast. The lower one is round and compact, and is called the heart sweetbread, because nearer the heart; the upper or throat swee...
- Mutton
- In England mutton is always hung some time before being used and is always delicious; but if hung the same length of time in American air, the meat would be simply unfit to eat. This is not generally ...
- Mutton. Part 2
- Mutton A La Venison Wash a saddle of mutton inside and out with cider vinegar. Do not wipe it, but hang up to dry in a cold, dry place - not in the cellar if it can possibly be avoided, as the moistu...
- Mutton. Part 3
- French Chops These are cut from the ribs and are trimmed by the butcher, who removes all the fat and scrapes the bone clean for a little distance from the end. Broil over a quick fire, adding salt, p...
- Lamb
- The best roasts are the fore and hind quarters. Lamb will not keep like mutton, and it should be used not longer than three days after killing. Like veal, it should be thoroughly cooked. Roast Lamb...
- Pork
- This is an unwholesome meat, and is very undesirable for children and people with weak digestions. It should never be seen on the table, except in cold weather, unless, of course, in the form of smoke...
- Pork. Part 2
- Roast Loin Or Shoulder The loin and the shoulder are roasted the same as the leg, twenty minutes to a pound being allowed for the loin and twenty-five minutes for the shoulder. Roast Spare-Rib Tr...
- Pork. Part 3
- Fried Pigs' Feet Split the feet through the middle lengthwise, and boil them until tender, but not so much that the meat will separate from the bones. After draining well, dip each piece in beaten eg...
- Pork. Part 4
- Pork Sausage Six pounds of lean fresh pork. Three pounds of fat fresh pork. Twelve tea-spoonfuls of powdered sage. Six tea-spoonfuls of black pepper. Six tea-spoonfuls of salt. Two tea-spoonfuls of p...
- Ham
- To Cure Hams The hams may be pickled with the rest of the pork, as above directed; and after remaining in the brine sixteen days, should be removed and washed clean of salt. They are then ready to be...
- Pork and Beans
- Pork And Beans, Or Boston Baked Beans, No. I Much of the excellence of this dish depends upon the kind of bean-pot used. It should be of earthenware, with a narrow mouth and bulging sides. Soak a qua...
- Pork. Part 7
- Bacon This is cured the same as ham. It may be boiled ; or it may be cut in thin slices and fried or broiled crisp. It is also cooked with liver. Lard Housekeepers who would have really fine lard...
- Poultry And Game
- The flesh of poultry and game has less red blood than the flesh of animals and is dryer and not marbled with fat. Game has a strong odor and flavor that is mistaken by many to be an indication that th...
- Poultry And Game. Part 2
- To Clean Poultry Cut off the head, and the feet at the first joint. Cut the skin on the back of the neck the entire length of the body; turn the skin over on the breast, stripping it from the neck; a...
- Turkey
- Roast Turkey, With Giblet Gravy Singe and clean as directed. Make any of the stuffings, the recipes of which are given on pages 205 and 206. Work the hand gently under the skin on the breast, to lift...
- Turkey. Part 2
- Boiled Turkey, With Celery Sauce If a turkey dressed in this way is not well managed it will be quite tasteless. It should be well trussed and tied, or the legs and wings will be sadly disarranged du...
- Turkey. Part 3
- Oyster Stuffing Two cupfuls of bread-crumbs. One table-spoonful of butter. One table-spoonful of chopped parsley. Two tea-spoonfuls of salt. One-half tea-spoonful of pepper. Twenty-five oysters....
- Chicken
- A Fricassee Of Chicken Draw and singe the chicken as directed, and cut it into pieces. This is done as follows: Cut through the loose skin between the legs and the body, bend the legs over, and cut t...
- Chicken. Part 2
- White Fricassee Of Chicken Cut the chicken in pieces as directed, cover with boiling water in the kettle, and simmer slowly until tender, leaving the cover half off to reduce the gravy. There should ...
- Chicken. Part 3
- Smothered Chicken This is one of the most delicious ways of cooking chickens. Clean, take off the neck, and split the chicken down the back, wiping it with a damp towel. Season inside and out with sa...
- Chicken. Part 4
- Boiled Chicken Chickens are boiled the same as turkeys. In winter there is no better way than to boil them whole and pour over them a strong caper sauce when serving. The chickens should be stuffed, ...
- Chicken. Part 5
- Chicken Croquettes One pint of milk or cream. Two table-spoonfuls of butter. Four table-spoonfuls of flour. One tea-spoonful of salt. One-half tea-spoonful of pepper. One tea-spoonful of celery salt....
- Chicken. Part 6
- Chicken Salad (See Salads.) Chicken Sandwiches One cupful of cold chicken. One table-spoonful of melted butter. Two eggs (yolks only). One tea-spoonful of rich stock. One tea-spoonful of lemo...
- Geese
- These fowls live to be very old, and for that reason great care is needed in selecting them. They are not good after they are three years old, and they are in perfection when from six months to a year...
- Ducks
- Roast Duck Epicures prefer ducks cooked rare, and when so prepared they are not stuffed. Should filling be preferred, use the potato stuffing on page 226, putting it in very hot. Many who consider th...
- Small Birds
- Nearly all small birds are served with their heads on, these being skinned when the birds are cleaned. There is a difference of opinion among epicures as to the drawing of these birds, many cooking th...
- Woodcock
- This is the most delicious of the small birds and may be roasted, panned or broiled the same as pheasants. Among epicures a favorite dish is known as Barded Woodcock Remove the crop, skin the head...
- Rabbits
- The tame rabbit is rarely if ever eaten. The old hare of the South is the same as the rabbit of the North, and when fat and tender, may be made into a variety of dishes. The wild rabbit of America i...
- Squirrels
- The large gray squirrel is seldom eaten at the North, but is much liked in the Southern States. Squirrels are cooked the same as rabbits, or are made into the popular dish known as Brunswick Stew ...
- Venison
- The taste for this meat is certainly an acquired one, but there is much to recommend the cultivation of it, since venison is one of the most easily digested of meats. The meat should be of fin...
- On Vegetables
- Cheerful looks makes every dish a feast. Massinger. We need a large variety of vegetables in our food to promote perfect health. Vegetables are rich in saline substances, which counteract the evil...
- Vegetables
- Carrots Scrape and wash the carrots, and cut them in slices. Boil them one hour in plenty of water; then drain off all but half a cupful of the water, and add to the carrots one tea-spoonful of sugar...
- Proper Vegetables To Serve With Meats
- Housekeepers are often perplexed about the choice of a vegetable to accompany various kinds of meat and fish. In American families of moderate means the dinner seldom consists of more than three cours...
- Potatoes
- The potato is more generally used than any other vegetable. It contains but little muscle-forming food and is composed three-fourths of water, the other fourth consisting largely of starch. In the spr...
- Potatoes. Part 2
- Baked Potatoes As the potato contains potash, which is an important constituent of the blood and is freely given off in the water in boiling, potatoes are much more wholesome when baked. Wash them we...
- Potatoes. Part 3
- Potato Balls These are generally served with fish. With a vegetable scoop, cut two quarts of balls out of raw potatoes, boil them twelve minutes, and drain. Add to them One tea-spoonful of lemon jui...
- Potatoes. Part 4
- French Fried Potatoes These potatoes must be served the moment they are ready. They are sliced rather thin or else cut with a vegetable spoon or into blocks or rhomboidal shapes. Let the pieces stand...
- Potatoes. Part 5
- Sweet Potatoes These may be baked, boiled or fried the same as the white variety, but they are much to be preferred baked. It is well known that sweet potatoes are much richer when twice cooked, and ...
- Artichoke
- The artichoke has in the past been very little used in America and its value has not been understood; but it is now becoming more popular. It belongs to the thistle family, the flower being picked bef...
- Asparagus
- Stewed Asparagus Break the stalks in inch lengths, placing the tough ends that are not fit to serve on a plate by themselves ; and wash all well. Tie the tough pieces in a piece of cheese-cloth, and ...
- Lima Beans
- If the green beans are used, put one pint of them into just enough boiling salted water to cover, and boil slowly until tender. This will take about an hour, if they are cooked slowly enough. Drain of...
- Beets
- Wash the beets carefully, but do not cut or scrape them nor remove any of the small roots at the bottom. If the skin is broken before cooking the flavor and color are much impaired by the water. Some ...
- Brussels-Sprouts
- Pick off the dead leaves from the sprouts, soak the latter in cold water for half an hour, wash them, and put them on the fire in plenty of slightly salted boiling water. Boil until tender, thirty min...
- Cabbage
- Cabbage With Corned Beef Cut the cabbage, if large, into quarters, and soak it one hour in cold water. Add it to the boiling corned beef an hour and a quarter before serving-time, and let both boil v...
- Cauliflower
- Boiled Cauliflower Remove the outer green leaves, cut off the stem close to the flower, and wash well. Put the cauliflower head downward in cold water, and let it soak for an hour, to draw out any in...
- Corn
- Boiled Green Corn The time needed to cook corn varies with its age and freshness. Tender corn should cook in fifteen minutes, merely simmering for that length of time ; but old corn often requires ha...
- Corn. Continued
- Succotash This is made of green corn and Lima beans, although string or butter beans may be used. Cut the corn carefully from the cob, and to each pint allow One pint of Lima beans. One-half pint of...
- Celery
- Wash and scrape the stalks, and only use for the table that which is white or but slightly green. Cut off the green leaves, retaining the blanched ones that grow nearest the heart. Lay the celery in c...
- Cucumbers
- Raw Cucumbers Pare the cucumbers neatly from end to end, and lay them in ice-water for an hour; then wipe them dry on a towel, and slice thinly. Serve plainly at table, allowing each person to season...
- Egg-Plant
- Egg-Plant Cut the egg-plant in slices a-quarter of an inch thick. Pare the* slices, and lay them in very strong salt water, placing a plate on top to keep them under the brine ; and let them soak thu...
- Endive
- This vegetable is used as a winter salad and is generally dressed with celery or boiled beets, and garnished with hard boiled eggs and a salad dressing poured over all. It may also be cooked as in the...
- Macaroni And Spaghetti
- Macaroni is very valuable as an article of food, for it contains a larger proportion of glutin than bread - in fact, it is the bread of the Italian laborer. In this country it is not much used by the ...
- Mushrooms
- During the Summer and Autumn, and more especially in September and October, mushrooms abound in the fields in many parts of the country; and the wild mushrooms are decidedly superior to the cultivated...
- Onions
- Baked Onions, No. I The large Spanish onions are far milder and more delicate than the usual winter varieties. Wash the onions clean, trim the bottoms but do not peel, and boil for an hour in slightl...
- Parsnips
- Fried Parsnips Scrape the parsnips, and boil them gently until tender, usually an hour. Drain, and when cold, cut them in long, thin slices about a-third of an inch thick, and season each slice with ...
- Peas
- Green Peas Peas are fresh when the pods are green and crisp; and, like corn, they lose their sweetness almost as soon as picked. If stale or wilted, they may be somewhat freshened by being thrown int...
- Rice
- Boiled Rice Wash thoroughly a cupful of rice, put it into a granite-ware stew-pan or kettle, and pour over it three quarts of boiling water, adding a tea-spoonful of salt to the water. Boil without c...
- Salsify. Oyster Plant
- Salsify, Or Oyster Plant Wash the salsify with a rough cloth, place it in a kettle with plenty of boiling, salted water, and boil slowly until nearly done, which will be an hour. Drain, and when cool...
- Spinach
- Spinach requires very careful washing to rid it of the sand with which the leaves are so often filled. Pick the spinach apart, throwing out the decayed portions, and place it in a large panful of wate...
- Squash
- Steamed Summer Squash There are many varieties of this vegetable. Unless the squash is very tender, pare it thinly, cutting away little but the outer rind. Cut it in slices, and if the seeds are youn...
- Tomatoes
- Stewed Tomatoes Pour boiling water on fresh tomatoes, and after they have remained covered a minute, take them from this water and plunge them into cold water. With a knife remove the skins and the h...
- Turnips
- Mashed Turnips Peel the turnips, cut them in slices, and lay them in cold water for half an hour; then place them in a stew-pan, pour boiling water over them, and boil slowly until tender, at least f...
- Salads
- Mingle, mingle, mingle You that mingle may. Shakspere. Green vegetables that are eaten raw and dressed with oils, acids, salt and pepper are classed as salads. Potatoes, string beans, bee...
- Salads. Part 2
- Mayonnaise Dressing, No. 2 One egg-yolk (raw). One egg-yolk (cooked). One-half cupful of oil. Vinegar to thin. One-half tea-spoonful of made mustard. One-half tea-spoonful of salt. One-quarter ...
- Salads. Part 3
- Salad Dressing Without Cream Or Oil Two eggs (whites and yolks). One tea-spoonful of dry mustard. One-half tea-spoonful of salt. One large table-spoonful of butter. One tea-spoonful of sugar. One te...
- Salads. Part 4
- Lobster Salad In taking the meat from the lobster, the coral, if there is any, should be carefully laid by itself. Cut the meat into dice, and set it in a cool place until wanted; or it may be put in...
- Salads. Part 5
- Tomato Salad Mayonnaise dressing is invariably used for this salad, and it should be made thicker, or, rather, less vinegar should be used, for two reasons: the tomato itself, being so largely acid, ...
- Salads. Part 6
- Lettuce Salad Choose for this the crisp part of the lettuce, lay it in cold water for an hour, dry well, and arrange it in a salad bowl. Pour over the center of the dish any of the dressings given; m...
- Salads. Part 7
- Vegetables For Salads 1. Lettuce alone. 2. Lettuce and water-cress or pepper-grass, with small radishes for a garnish. 3. Lettuce and chives, with olives for a garnish. 4. Lettuce and celery, the ...
- Welsh Rarebit
- This is a favorite dish for gentlemen's suppers and for luncheons. Cut bread into thin slices, shape these into diamonds or squares, toast them, and while hot, butter lightly. With a tea-spoon dip boi...
- Cheese Dishes
- He hath never fed of the dainties that are bred in a book. Shakspere. In England, and at almost every well-appointed table in America, cheese is a positive necessity. It may be regarded as our mos...
- Cheese Dishes. Continued
- Ramekins Two table-spoonfuls of grated cheese. One table-spoonful of butter. Two table-spoonfuls of bread-crumbs. Four table-spoonfuls of milk. One-quarter tea-spoonful of mustard. One-quarter tea-sp...
- Eggs
- The vulgar boil - the learned roast, an egg. Pope. It is poor economy to limit the family in respect to eggs. They are most nutritious, and even at a high price, are cheaper than meat. They should...
- Eggs. Part 2
- Poached Eggs Break the eggs, one at a time into a saucer. Place water in a saucepan, salt it well, and when it is simmering, drop each egg lightly in, cooking but one egg at a time if the saucepan is...
- Eggs. Part 3
- Egg Vermicelli This makes a most attractive-looking dish for luncheon. Five eggs. One table-spoonful of corn-starch. One-half table-spoonful of butter. Six squares of toast. One-half pint of mil...
- Eggs. Part 4
- Creamed Eggs. (For Lent.) Two table-spoonfuls of butter. Two table-spoonfuls (scant) of flour. One pint of milk. Four eggs. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One-half of ...
- Eggs. Part 5
- Stuffed Eggs, No. I For six persons, use Six eggs. One table-spoonful of flour. Two table-spoonfuls of butter. One pint of milk. Three drops of onion juice. Salt and pepper. Boil the eggs twen...
- Omelets
- Nothing is more simply made than an omelet, yet comparatively few cooks can make one properly. The eggs either stick to the pan or are overdone and tough. Much stress is laid in many cook-books upon t...
- Omelets. Continued
- Other Omelets A great many dishes can be made from the simple, plain omelet, not only for breakfast uses but also for desserts at dinner. Most of the additions are made to the omelet just before it i...
- Bread
- The very staff of life ! The comfort of the husband, the pride of the wife. The making of bread is at once the easiest and the most difficult branch of culinary science. It should be regarded as on...
- Bread. Part 2
- Yeast There are three kinds of yeast in general use ; the dry, the compressed, and the liquid, each of which has its merits. Dry yeast cakes, such as the Twin Brothers', National and many others,...
- Bread. Part 3
- The Kneading Kneading is the pressing or working of the dough in such a manner that 'the water and flour may be thoroughly mixed and the yeast, so evenly distributed that the fermentation is equal th...
- Bread. Part 4
- Hop Yeast One pint of sliced raw potatoes. One-half pint of hops. One quart of water. One tea-spoonful of ginger. One yeast cake, or One cupful of yeast. One table-spoonful of salt. One tea-cupfu...
- Bread. Part 5
- Lightning Yeast Bread. (No Sponge.) This is one of the easiest methods of bread-making and produces excellent bread. The work is all done the same day, as it is not necessary to start the sponge over...
- Bread. Part 6
- Entire Wheat Bread Entire wheat is very different from Graham. Graham is coarsely ground wheat meal, while entire wheat is made from the whole wheat, the husk being discarded. The latter makes a brow...
- Bread. Part 7
- Rye-And-Indian Bread Three cupfuls of rye flour. Two cupfuls of Indian meal. One cupful of molasses. One pint of water. One tea-spoonful of soda. One tea-spoonful of salt. Sift the two kinds of meal...
- Bread. Part 8
- French Rolls These may be prepared with little trouble by making a little larger quantity of the bread dough. After kneading the dough for the usual time, set aside enough for a pan of rolls, usually...
- Bread. Part 9
- Swedish Rolls Make half the quantity of dough directed in the preceding recipe, roll it very thin, sprinkle lightly with water or spread with butter, and then sprinkle with sugar and cinnamon, using ...
- Bread. Part 10
- Raised Biscuit These are easily made for tea when bread has been made, and the following quantities will make two good-sized panfuls of biscuit. One pint of bread dough. One scanty pint of milk. Two...
- Breakfast Dishes
- Biscuit, Gems, Etc Then to breakfast, with what appetite you have. Shakspere. Biscuit. (Baking Powder.) One quart of flour, Two heaping tea-spoonfuls of baking powder. Sweet milk to moisten. ...
- Breakfast Dishes. Part 2
- Swedish Biscuit One quart of flour. Six table-spoonfuls of sugar. Two table-spoonfuls of butter or lard. One cupful of dried currants. Three tea-spoonfuls of baking powder. One-half tea-spoonful...
- Breakfast Dishes. Part 3
- Graham Gems, Without Eggs One cupful of sugar. Three cupfuls of sour milk. One tea-spoonful of salt. Two table-spoonfuls of butter. One tea-spoonful of soda. Graham flour to thicken. Beat the butte...
- Muffins
- These are made very much like gems, but the batter is left thinner, and they are usually baked in muffin-rings. The batter should be just thin enough to pour from a spoon, but not so thin as to float...
- Doughnuts
- Doughnuts. (Sour Milk.) Two cupfuls of sugar. Two cupfuls of sour milk. Eight table-spoonfuls of melted butter. Four eggs. One tea-spoonful of salt. Two tea-spoonfuls of soda. Two tea-spoonfuls...
- Griddle-Cakes
- A soap-stone griddle is the best for this purpose as it does not require greasing; but it should be allowed twice the length of time to heat through that would be required to heat an iron griddle. If ...
- Buckwheat Cakes
- There is nothing cooked that is more variable than buckwheat cakes. One day they may be perfectly good and the next wholly disappointing, although there may be no apparent cause for the difference. It...
- Fritters
- These are fried the same as doughnuts in plenty of hot lard ; they are not, however, made thick enough to roll out; but are dropped from a spoon, being only a thick batter. Fritters are either made pl...
- Shortcakes
- These are made either with fresh strawberries, peaches, etc., or with canned fruits, but the fresh fruits are much to be preferred. For making the crust the baking powder biscuit dough previously ment...
- Waffles
- A waffle-iron is made of two iron griddles fitted and fastened together at one side with a hinge. Each griddle is divided into compartments, which are usually grooved into diamonds, hearts, rounds, et...
- Misc Cakes
- French Pancakes. (No Soda.) Three eggs. One cupful of milk. One-half cupful of flour. One-half tea-spoonful of salt. One tea-spoonful of sugar. One-half table-spoonful of salad oil. Beat the yo...
- Cereals
- Cereals For Breakfast There is scarcely a household nowadays in which some kind of mush or porridge does not form a portion of the morning meal. The grain preparations are almost innumerable, and man...
- Pastry
- It is not a difficult thing to make puff-paste, yet nearly all cooks and housekeepers regard it a feat rather hard to accomplish. The work is not complicated, but it must be done very rapidly and with...
- Puff-Paste
- Careme's Recipe For Puff-Paste Twelve ounces of finely sifted flour. Twelve ounces of butter. One scant glassful of ice-water. Two drams of salt. Two eggs (yolks). Having placed the flour on the...
- Puff-Paste. Part 2
- Puff-Paste (American) The following recipe is that used by one of our professional cooks, and is somewhat different in its working from the preceding, but is highly successful. It is not so rich as t...
- Puff-Paste. Part 3
- To Bake Puff-Paste A most important factor in the making of puff-paste is having the oven at exactly the proper temperature, for even if the very best materials have been selected and have been mixed...
- Puff-Paste. Part 4
- Plain Paste With Butter The following quantity will be sufficient for one pie having an upper and an under crust: Two cupfuls of sifted flour. Two-thirds of a cupful of butter. One-half cupful of ic...
- Mince Meat
- Two pounds of lean beef. One pound of beef suet. Five pounds of apples. Two pounds of layer raisins. Two pounds of Sultana raisins. One-half pound of candied lemon peel. Two pounds of currants. ...
- Pies
- Who'll dare deny the truth, There's poetry in pie ? Longfellow. Apple Pie Any light, tart apples may be used for pies, but Greenings are always most satisfactory. Pare, quarter and core the a...
- Pies. Part 2
- Lemon Pie With Bread The following is a most reliable recipe and will make one pie. Only one crust is used : One lemon. One large pint of bread-crumbs. One-table-spoonful of melted butter. One cu...
- Pies. Part 3
- Squash Pie The yellow, hard-shelled squash makes almost as good pies as pumpkin, and it is often obtainable when pumpkin is not. Squash pie is made by the preceding recipe ; but the squash will stew ...
- Pies. Part 4
- Custard Pie For one thick pie allow, Two eggs. One-half cupful of sugar. Milk. One-half tea-spoonful of salt. One-quarter tea-spoonful of cinnamon. One-eighth tea-spoonful of nutmeg. Beat the ...
- Pies. Part 5
- Blackberry Pie Look the berries carefully over, place them in the pie-tin (which has previously been fitted with an under-crust), add half a cupful of sugar and a table-spoonful of water, and place a...
- Puddings
- The proof of the pudding lies in the eating. In arranging for a dinner it is wise to always plan for a dessert. Many housekeepers look upon this course in the light of a luxury, but in that they su...
- Puddings. Part 2
- Milk Sauce One pint of milk. Two table-spoonfuls of sugar. One-half table-spoonful of vanilla. Mix the ingredients, stirring well to dissolve the sugar. This pudding may be made in the morning wh...
- Puddings. Part 3
- For The Chocolate One-half cupful of milk. One-half cupful of grated chocolate. Three table-spoonfuls of sugar. One table spoonful of vanilla. Two eggs (whites). Place the milk and chocolate togethe...
- Puddings. Part 4
- Estella Pudding The following is sufficient for eight persons, being served hot. Three eggs. Two and one-half table-spoonfuls of sugar. Two table-spoonfuls of butter. Three-quarters cupful of swe...
- Puddings. Part 5
- Boiled Rice Pudding This is a very creamy pudding and is served cold. For five persons allow as follows: One and one-half tea-cupfuls of boiled rice. Two-thirds of a tea-cupful of raisins. Two eggs...
- Puddings. Part 6
- Suet Pudding The following recipe makes a pudding large enough for ten persons ; one-half will usually be sufficient for one dessert. The portion left over will be equally good when warmed again. It ...
- Puddings. Part 7
- Rice Pudding With Lemon One pint of cooked rice. One pint of milk. Two table-spoonfuls of sugar. Two tea-spoonfuls of corn-starch. One-half tea-spoonful of salt. One tea-spoonful of butter. Two...
- Puddings. Part 8
- Cake Cream Pudding Three eggs. One cupful of sugar. One and one-half cupfuls of flour Two table-spoonfuls of water One-half tea-spoonful of baking-powder. Stir the baking-powder into the flour; ...
- Puddings. Part 9
- Curate Pudding. (Hot.) Three eggs. Two tea-spoonfuls of vanilla. One cupful of flour. Two-thirds cupful of butter. Two-thirds cupful of sugar. Warm the butter, and beat it to a cream; then graduall...
- Puddings. Part 10
- Graham Pudding One cupful of Graham flour. One cupful of wheat flour. One cupful of molasses. One cupful of sweet milk. One egg. One tea-spoonful of soda. One cupful of raisins. Warm the molasses, ...
- Puddings. Part 11
- Apple Roly-Poly One pint of flour. One tea-spoonful of baking-powder. One tea-spoonful of salt. Milk. One table-spoonful of lard or butter. One tea-cupful of sugar. Two tea-spoonfuls of cinnamo...
- Puddings. Part 12
- English Plum Pudding This recipe was awarded the two-guinea prize lately offered by the Queen, for which there were five hundred competitors. The following will make a pudding weighing six pounds. O...
- Puddings. Part 13
- Apple Tapioca Pudding Three-quarter cupful of pearl tapioca. One quart of water. One lemon. One-half tea-spoonful of salt. Seven apples. Fourteen tea-spoonfuls of sugar. Soak the tapioca over n...
- Puddings. Part 14
- Cottage Pudding One cupful of milk. Two eggs. One table-spoonful of butter. One cupful of sugar. Three tea-spoonfuls of baking-powder. Flour to thicken, about one pint. Rub the butter and sugar...
- Puddings. Part 15
- Brandy Sauce Two table-spoonfuls of butter. Four table-spoonfuls of brandy. Four table-spoonfuls of boiling water. One egg (white). One-half cupful of powdered sugar. Beat the butter to a cream, gra...
- Puddings. Part 16
- Sponge Batter Pudding One quart of milk. Three eggs. Three table-spoonfuls of butter. One-half cupful of flour. One-quarter cupful of sugar. One-half tea-spoonful of salt. Place half the milk o...
- Puddings. Part 17
- The Cream One-half pint of milk. - One egg (yolk only). One and one-half table-spoonfuls of sugar. One even table-spoonful of corn-starch. One-half tea-spoonful of salt. Two tea-spoonfuls of van...
- Puddings. Part 18
- Rice Balls, With Custard One cupful of rice. Two and a-half cupfuls of milk. One tea-spoonful of salt. Jelly for decorating. Wash the rice well, and soak it for an hour in enough water to cover it. ...
- Puddings. Part 19
- Boiled Indian Pudding One pint of molasses. One pint of milk. One pound of suet. Four eggs. One tea-spoonful of cinnamon. One-half tea-spoonful of nutmeg. One tea-spoonful of salt. Indian meal....
- Puddings. Part 20
- Boiled Bread Pudding Two cupfuls of bread-crumbs. One cupful of molasses. One cupful of raisins. One cupful of milk. Two eggs. Butter or suet the size of an egg. One tea-spoonful of soda. One tea-sp...
- Frozen Dishes
- A dainty dish to set before a king. Mother Goose. During the summer months desserts should be as light and cooling as possible, and nothing is more whole-some and thoroughly satisfactory for the p...
- Frozen Dishes. Part 2
- Philadelphia Ice-Cream Genuine Philadelphia ice-cream is made simply of cream, flavoring and sugar, neither arrowroot, gelatine nor eggs being used in its composition. The cream is first scalded and ...
- Frozen Dishes. Part 3
- Chocolate Ice-Cream One quart of cream. Four ounces of chocolate. One large table-spoonful of vanilla. Two-thirds of a pint of sugar. Place half the cream, the chocolate and the sugar on the fire...
- Frozen Dishes. Part 4
- For The Glace One dozen oranges. One-quarter of a lemon (juice). One pound of sugar. Eight table-spoonfuls of water. Boil the sugar and the water together for ten minutes, skim, and add the lemon-ju...
- Frozen Dishes. Part 5
- Frozen Fruits Frozen fruits are made the same as a water ice, the fruits being first mashed or cut up and then used without straining. Canned fruits may be used, in which case but half the sugar ment...
- Mousses
- A mousse is a dish made with whipped cream and frozen without being stirred. When the mass is cut into, it has a texture like fine moss, hence its name. The labor of preparing this dish is slight, but...
- Custard
- Boiled Or Soft Custard One pint of milk. Three eggs (yolks). Three table-spoonfuls of sugar. One-quarter of a tea-spoonful of salt. One tea-spoonful of vanilla. it will thicken in one minute, es...
- Ice-Creams With Eggs
- Vanilla Ice-Cream, No. I One quart of rich cream. One pint of milk. Two eggs (whites only). Two cupfuls of sugar. One table-spoonful of vanilla. Mix the milk, cream, sugar and vanilla well toget...
- Whipped Cream
- A large variety of delicious and attractive desserts may be made from whipped cream. The cream must be of good consistency or it will not whip, and it must not be too thick or the result will be equal...
- Creams
- There are no more delicious desserts made than those in which cream is used. They are exceedingly easy to make, and as they may be prepared some time before dinner, they have the advantage of being ou...
- Creams. Part 2
- Chocolate Bavarian Cream This is made the same as the vanilla cream in the preceding recipe, two table-spoonfuls of grated chocolate being added, and but a tea-spoonful of vanilla being used. Melt th...
- Creams. Part 3
- Orange Bavarian Cream Three oranges (juice). One orange (rind). One pint of cream. One-half cupful of sugar. One-quarter cupful of cold water. One-quarter cupful of hot water. One-quarter box of gel...
- Charlotte Russe
- Charlotte Russe. (Plain.) One pint of cream. One tea-spoonful of vanilla. One-half cupful of sugar. Sponge cake. Mix the cream, vanilla and sugar together, and set them on the ice for an hour, to ch...
- Sponge Cakes
- Sponge Cake, No. I Six eggs. The weight of five eggs in sugar. The weight of three eggs in flour. One-half tea-spoonful of salt. One-half tea-spoonful of baking-powder. One table-spoonful of lem...
- Sponge Cakes. Continued
- Canada Sponge Cake Ten eggs (whites and yolks). Two coffee-cupfuls of sugar Two coffee-cupfuls of flour. One tea-spoonful of baking-powder. One-half tea-spoonful of salt. Two tea-spoonfuls of flavor...
- Spiced Cakes
- Coffee Spiced Cake One-half cupful of sugar. One-half cupful of butter. One-half cupful of molasses. One-half cupful of coffee. Two cupfuls of flour. One cupful of raisins. One egg. One tea-spoonfu...
- Loaf Cakes
- Cocoanut Loaf Cake One cupful of sugar. One cupful of milk. One-half cupful of cocoanut. Two cupfuls of flour. One egg. Two tea-spoonfuls of baking-powder. Three table-spoonfuls of melted butte...
- Layer Cakes
- These cakes require a very hot oven. They should cook in five minutes at the longest, and are not disturbed by being turned if one side is browning too fast for the other. Many people bake these cakes...
- Fillings For Layer Cakes
- In arranging a layer cake it is much more satisfactory if the bottom instead of the top of the cake receives the filling, the bottom being much more porous and receptive. The bottom of the layers wil...
- Fillings For Layer Cakes. Continued
- Orange Filling, No. 2 Two oranges (juice, and grated rind of but one). Two table-spoonfuls of cold water. One dessert-spoonful of corn-starch. One-half cupful of sugar. One egg. Place the corn-starc...
- Gelatine Jellies
- Gelatine as now obtained is refined and clarified during the process of manufacture, and this renders it unnecessary to use the white of eggs for clarifying, as was formerly the case. Many cooks, howe...
- Gelatine Jellies. Continued
- Wine Jelly The following named quantities will make three pints. If the jelly is preferred light-colored, the spice and the pink isinglass may be omitted. One box of gelatine. One sheet of pink isi...
- Tarts
- The Queen of Hearts, She made some tarts, All on a Summer's day. Mother Goose. Tarts, so called in America, differ very much from the dainties similarly designated in England. We have learned ...
- Jumbles
- One pound of sugar. One pound of butter. One and one-half pound of flour. Four eggs. One table-spoonful of brandy. Rub the butter and sugar to a cream, and add the eggs, well beaten, then the bra...
- Cookies
- Sugar Cookies, No. I Eight table-spoonfuls of sugar. Six table-spoonfuls of melted butter. Four table-spoonfuls of milk. Two eggs. Two tea-spoonfuls of baking-powder. Flour to thicken. Stir the b...
- Ginger Cakes
- Ginger-Cakes And Gingerbread It is yearly growing more difficult to make these old-fashioned but delicious cakes satisfactorily, and the trouble lies, not in the recipes, but in the quality of molass...
- Ginger Cakes. Continued
- Ginger Snaps Two cupfuls of molasses. One-half cupful of butter. Flour to thicken. Two tea-spoonfuls of ginger. One tea-spoonful of cinnamon. One-half tea-spoonful of allspice. One tea-spoonful...
- Cakes
- With weights and measures just and true, Oven of even heat, Well-buttered tins and quiet nerves, Success will be complete. Anon. Cake and pastry are not included among the necessaries of life, and...
- Cakes. Part 2
- Wedding Fruit Cake One pound of brown sugar. One pound of butter. One pound of flour. Four pounds of raisins. Three pounds of currants. One pound of citron. Ten eggs. Two cupfuls of molasses. One wi...
- Cakes. Part 3
- Poor Man's Fruit Cake One pound of fat salt pork. Three cupfuls of coffee (hot). Four cupfuls of sugar. One cupful of currants. One cupful of figs. One pound of raisins. One table-spoonful of cinnam...
- Cakes. Part 4
- Pound Cake One-half pound of powdered sugar. One-half pound of butter. One-half pound of flour. Six eggs. One tea-spoonful of baking-powder. Two tea-spoonfuls of flavoring. Mix in the order giv...
- Cakes. Part 5
- Drop Cakes One cupful of brown sugar. Three cupfuls of flour. Three-quarters cupful of butter. Two tea-spoonfuls of soda. One cupful of sour milk. One tea-spoonful of cloves. Three-quarters cupful...
- Cakes. Part 6
- Douglass Cake One and a-half cupful of sugar. One cupful of milk. One-half cupful of butter. One cupful of raisins. Two and a-half cupfuls of flour. One egg. Two tea-spoonfuls of baking-powder....
- Cakes. Part 7
- Dough Cake The following materials will make two loaves: Four cupfuls of light bread dough. Two tea-spoonfuls of cinnamon. Two cupfuls of sugar. One tea-spoonful of cloves. One cupful of butter. O...
- Cakes. Part 8
- Silver Cake One-half cupful of butter. One and a-half cupful of sugar. One-half cupful of milk. Two and a-half cupfuls of flour. Four eggs (whites). Two tea-spoonfuls of baking-powder. Place th...
- Frosting Or Icing Cake
- The old method of making frosting is no longer followed. It used to be thought necessary to beat the white of the egg to a very stiff froth, and then to add the sugar. Frosting made in this way is ext...
- Beverages
- If the kettle boiling be Seven minutes makes the tea. Hunger is the best seasoning for meat, and thirst for drink. Broma One large table-spoonful of broma. Four large table-spoonfuls of boil...
- Tea
- Tea is the dried leaves of the tea-plant; these are picked in May and June of each year, the plants usually surviving four or five seasons. The tea-leaf contains a larger amount of nutritive matter th...
- Coffee
- Coffee grows on small trees. Mocha, the best variety, is grown in Arabia. The fruit of the tree is something like our cherry and contains two seeds or beans. By bruising the fruit, the berries are sep...
- Cocoa
- Cocoa or chocolate nuts are the seeds of a tree growing in Mexico, the West Indies and South America. These seeds are roasted the same as coffee, until the aroma is brought out. They are then pounded ...
- Summer Drinks
- Root-Beer There is no summer beverage, perhaps, that is more refreshing than root-beer, and it is very easy to make. When the roots had first to be steeped and the strength thus obtained, the making ...
- How To Serve Wine
- The number of kinds of wine used at dinner varies with the taste of the host or hostess. When a great dis-play is desired, as many as twelve varieties are served, but for ordinary dinners four is gene...
- How To Serve Fruit
- Have you apples, good grocer ?' 'O yes, ma'm ! how many ?' Mary Mapes Dodge. The arrangement of fresh fruits for the table affords play for the most artistic taste. Melons, apples, oranges - inde...
- How To Ice Fruits For Serving
- Currants, plums, grapes, cherries and many other fruits make a most refreshing and appetizing breakfast dish when iced. This is done in the following manner : Beat the white of an egg just enough to t...
- How to Cook Fruit
- Baked Apples, No. I Use sweet apples for baking. Cut out the blossom ends, wash, but do not pare the apples, and place them in a large pudding-dish ; pour a cupful of water into the dish, cover the l...
- Cookery For The Sick
- Of herbs and other country messes, Which the neat-handed Phillis dresses. Milton. A good nurse is now considered of as much importance in the sick-room as a skillful physician. Not the least among...
- Cookery For The Sick. Beef Tea. Beef Essense
- Beef-Tea In families where little time is given to preparing invalid dishes, the extract of beef is much to be preferred in the making of beef-tea. In this way the tea can be made as strong or weak a...
- Cookery For The Sick. Broth
- Chicken Broth Cut up a young fowl, and remove all of the skin and fat. Wash the chicken, cut it into small pieces, crack the bones well, and place it in a kettle with two quarts of cold water. Set th...
- Cookery For The Sick. Gruels
- Gruels Sick persons almost invariably have a natural antipathy against all sick dishes, and this repugnance is perhaps, most decided against gruels of all kinds. When gruels are served to an invali...
- Cookery For The Sick. Toast
- Milk Toast Cut the bread in thin slices, pare off the crust, and toast carefully until of a golden-brown hue. Butter it lightly while hot. Have ready a tea-cupful of milk that has been slightly thick...
- Cookery For The Sick. Whey
- Whey This is made with sweet milk and an acid. Whey contains the sugar, salt and other saline principles necessary for digestion and the repair of the mineral part of the body. Wine Whey One cupf...
- Drinks For The Sick
- Currant Water Stir a table-spoonful of currant jelly into a glassful of water. Sweeten slightly, if desired. When currant juice is obtainable, use three table-spoonfuls of the juice and enough water ...
- Menus For Invalids
- No. I. Breakfast. Dinner. Supper Oatmeal Mush. Beefsteak. Cream Toast. Egg on Toast. Baked Potatoes (mashed). Cup of Tea. Toasted Graham Cracker. Baked Apple. Dessert. Gelatine Pudding. NO. 2. B...
- Menus
- Serenely full, the epicure would say, 'Fate cannot harm me, I have dined to-day.' Sydney Smith. The following menus have been prepared for use in families where an expensive menu would not be pos...
- Menus. Continued
- Menus For A Winter Day. Breakfast Corn-meal Mush. Broiled Bacon. Creamed Potatoes. Buckwheat Cakes, with Maple Syrup. Coffee. Luncheon Consomme. Fried Corn-meal Mush. Baked Sweet Potatoes. Ap...
- Measurements
- Make it plain upon the tables, That he may run that readeth it. Scripture. 4 tea-spoonfuls of liquid, . . . . 1 table-spoonful. 4 table-spoonfuls of liquid, . 1/2 gill, 1/4 cupful or I wine-glass...
- Small Economies
- Waste not - want not. Economy is a poor man's revenue, Extravagance - a rich man's ruin. There is an old saying (which if rather roughly put, is none the less true), that a woman can throw out ...
- How To Use What Is Saved
- Save all broken pieces and crusts of bread not fit for toast; they may be used in place of cracker-crumbs for dipping oysters, croquettes, etc. (See How to Dry Bread-Crumbs.) Stale bread may also be...
- Things Worth Knowing
- Together let us beat his ample field, Try what the open, what the covert yield ; Content if hence the unlearned their wants may view, The learned reflect on what before they knew. Pope. How To B...
- Things Worth Knowing. Part 2
- How To Make Various Kinds Of Sugar If a housekeeper does not like to use extracts, flavored sugars may be prepared, and they are then ready for use when it is not convenient to obtain the fresh fruit...
- Things Worth Knowing. Part 3
- How To Wash Butter For Greasing Pans Rinse a bowl first in hot water and then in cold. Put a piece of butter into the bowl, and after covering it with cold water, work it with a spoon or with the han...
- Things Worth Knowing. Part 4
- How To Keep Ice For A Sick-Room Tie a piece of coarse white flannel over a pitcher, leaving a cup-shaped depression in the center of the pitcher. Place the broken ice in the flannel, and cover it tig...
- Things Worth Knowing. Part 5
- How To Dissolve Gelatine If gelatine is covered with water and placed on the hearth or on the back of the stove, it will melt in fifteen minutes; but it will be strong-flavored and will impart a glue...
- How To Make Soap
- How To Make Soft Soap All strong flavored fats, such as that from mutton, goose or turkey, should be fried out and strained while still fresh and sweet. Keep this strained fat by itself to use when s...
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