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RECIPES
COLLECTED BY
The Young Ladies’ Society,
First Baptist Church,
ROCHESTER, N. Y.

Entered according to Act of Congress, in the year 1880, by the Young
Ladies’ Society of the First Baptist Church, Rochester, N.Y., in the
Office of the Librarian of Congress, at Washington.

BEEF SOUP.

Boil a soup bone the day before wanting it; skim thegrease off next day, and melt the jelly; add spices to taste, alittle brandy, a small teacup of butter rubbed in brownedflour, a little vermicelli, and a grated carrot.

MACARONI or VERMICELLI SOUP.

Two small carrots, four onions, two turnips, two cloves,one tablespoon salt; pepper to taste. Herbs—marjoram,parsley and thyme. Any cooked or uncooked meat. Put thesoup bones in enough water to cover them; when they boil,skim them and add the vegetables. Simmer three or fourhours, then strain through a colander and put back in thesauce-pan to reheat.

Boil one-half pound macaroni until quite tender, and placein the soup tureen, and pour the soup over it—the last thing.

SPLIT PEAS SOUP.

One gallon of water, one quart peas soaked over night,one-quarter pound salt pork, cut in bits; one pound leanbeef, cut the same. Boil slowly two hours, or until the wateris reduced one-half. Pour in a colander, and press the peasthrough. Return to the kettle, and add one small headcelery, chopped fine, a little parsley and marjoram. Havethree or four slices of bread, fried brown in butter, cut upand put in the soup when served.

POTATO SOUP.

Boil in one quart of water a small slice salt pork, one ortwo onions, six or eight good size potatoes, boiled, mashedfine and put with the pork and onions. Boil half an hour,then add milk to make about as thick as peas soup. Pepperand salt.

TURTLE BEAN SOUP.

One pint black beans, soaked in cold water over night;add one gallon water, one-half pound salt pork, one-halfpound beef, one or two onions and a grated carrot. Strainafter boiling three or four hours, and add a little wine, onelemon and one hard boiled egg, sliced, into the tureen. Pourthe soup over them.

NOODLES.

Three eggs slightly beaten, two tablespoons of water, pinchof salt; add flour to make a stiff dough; roll as thin as wafer,sprinkle over flour, and roll into tight roll; cut into thinslices and let dry for an hour before putting into soup.

TOMATO SOUP.

One can of tomatoes, one quart boiling water; strain, andadd one teaspoon soda, one pint milk, a little butter, pepper,and salt; let it scald, not boil; add two rolled crackers.

SPICED SOUP.

Boil a shank bone of beef all day for a soup of four quarts;one can of tomatoes; boil two hours, then strain; add oneteaspoon cloves, one-half teaspoon cinnamon, one-half teaspoonallspice. Mace, pepper and salt to taste. Grated peeland juice of one lemon.

One teacup brown flour, moistened with water, pour intosoup and boil half an hour.

One-half dozen eggs, boiled hard; chop the whites, leavingthe yolks whole; add to soup when serving.

BLACK BEAN SOUP.

Three pounds soup bone, one quart black beans, soakedover night and drained; one onion, chopped fine; juice of onelemon. Pepper, salt and Worcestershire sauce to taste.Boil the soup bone, beans and onions together six hours;strain and add seasoning. Slice lemon and put on top whenserved.

MILK SOUP.

Four potatoes, two onions, two ounces of butter, one-quarterounce of salt; pepper to taste; one pint milk, threetablespoons tapioca. Boil slowly all the vegetables with twoquarts of water several hours, then strain through the colander,and add the milk and tapioca. Boil slowly and stirconstantly fifteen minutes, and it is ready to serve.

TO FRY BROOK TROUT, OR ANY OTHER SMALL FISH.

Clean the fish and let them lie a few minutes wrappedsingly in a clean dry towel; season with pepper and salt; rollin corn meal, and fry in one-third butter and two-thirds lard;drain on a sieve, and serve hot.

BROILED WHITE FISH.

Wash the fish thoroughly in salt and water; spread it outflat on a wire broiler; sprinkle with salt and set in a dripperin the oven; bake twenty minutes, then brown over hot coals.Pour melted butter over and serve.

BAKED FISH.

A fish weighing from four to six pounds is a good size tobake. It should be cooked whole to look well. Make adressing of bread crumbs, butter, salt and a little salt pork,chopped fine (parsley and onions, if you please); mix thiswith one egg. Fill the body, sew it up, and lay in largedripper; put across it some strips of salt pork to flavor it.Put a pint of water and a little salt in the pan. Bake it anhour and a half. Baste frequently. After taking up the fish,thicken the gravy and pour over it.

CREAM GRAVY FOR BAKED FISH.

Have ready in sauce-pan one cup cream, diluted with afew spoonfuls hot water; stir in carefully two tablespoonsmelted butter and a little chopped parsley; heat this in avessel filled with hot water. Pour in the gravy from thedripping pan of fish. Boil thick.

SAUCE FOR FISH.

Two ounces butter, one-half cup vinegar, one teaspoonground mustard, one teaspoon salt, a little pepper; let thisboil, then add one cup milk and yolks of two eggs. Let thisfirst boil, stirring all the time.

FISH CHOWDER.

Cut two or three slices of salt pork into dice pieces, fry toa crisp, and turn the whole into your chowder kettle. Parehalf a dozen medium sized potatoes and cut them in two.Peel a small onion and chop it fine. Put the potatoes intothe kettle with part of the onion. Cut the fish (which shouldbe fresh cod or haddock) into convenient pieces and lay overthe potatoes; sprinkle over it the rest of the onion, seasonwell with salt and pepper, and add just enough water to cometo the top of the fish. Pour over the whole a quart can oftomatoes, cover closely, and allow about as long to cook as ittakes to boil potatoes; then add two quarts of milk, and letit scald up again. Season with “Sauce Piquant” or tomatocatsup, and more salt and pepper if required.

While the chowder is cooking, break some sea-biscuit intoa pan, pour water over them, and set them where they willsoften and keep hot. Dip the chowder into the tureen andlay the crackers on the top.

CLAM CHOWDER.

Twenty-five clams, one-half pound salt pork, chopped fine;six potatoes, sliced thin; six onions sliced thin. Put thepork in kettle; after cooking a short time, add the potatoes,onions and juice of clams. Cook two and one-half hours,then add the clams.

CLAM CHOWDER.

Forty-five clams “chopped”; one quart sliced potatoes,one-half pint sliced onions. Cut a few slices salt pork, fry toa crisp, chop fine. Put in kettle a little fat from the pork,a layer potatoes, clams onions, a little pepper and salt;another layer of chopped pork, potatoes, etc., until all are in.Pour over all the juice of the clams. Cook three hours,being careful not to burn.

CODFISH BALLS.

Put the fish in cold water, set on the back of the stove;when water gets hot, pour off and put on cold again until thefish is fresh enough; then pick it up. Boil potatoes andmash them; mix fish and potatoes together while potatoesare hot, taking two-thirds potatoes and one-third fish. Put inplenty of butter; make into balls, and fry in plenty of lard.Have the lard hot before putting in bails.

CREAM OYSTERS.

Fifty shell oysters, one quart sweet cream; butter, pepperand salt to suit taste. Put the cream and oysters in separatekettles to heat, the oysters in their own liquid, and let themcome to a boil; when sufficiently cooked, skim; then takethem out of the liquid and put in some dish to keep warm.Put the cream and liquid together. Season to taste, andthicken with powdered cracker. When sufficiently thick, stirin the oysters.

SCOLLOPED OYSTERS.

Put a layer of rolled crackers in bottom of pudding dish,layer of oysters, drained; season with butter, pepper and salt;so on until the dish is full, then pour over coffeecup of milk.Bake three quarters of an hour.

OYSTER PIE.

One quart oysters, drained; pepper, salt and butter totaste. One quart flour, two tablespoons lard, one teaspoonsalt; mix with water for pie-crust. Line the pie plate withthe crust; fill with the oysters, seasoned; put over a crust,and bake.

SCOLLOPED CLAMS.

Put stale bread in oven to dry; roll fine, then put in dish alayer of crumbs, layer of clams, cut in small pieces; seasonwith butter and pepper; so on until dish is full. Pour overthe clam juice; bake one-half hour. Cracker crumbs maybe used in the place of bread.

PICKLED OYSTERS.

One quart oysters, drain off the liquid; add one cup ofvinegar, one cup of water; let it boil, and skim off the topwhile boiling. One teaspoon of white pepper, one-half teaspoonof allspice, one teaspoon of salt, little stick cinnamon.Let the spices boil with the liquid; when cool pour this overthe oysters.

PICKLED OYSTERS.

Two gallons of large oysters, drain and rinse them; putone pint of the oyster juice and one quart of vinegar overthe fire, scald and skim until clear; add one tablespoonful ofwhole pepper, one tablespoonful of cloves, one teaspoonful ofmace and one even tablespoonful of salt; scald a minute,then throw in the oysters, and let them just come to a boil.

The oysters should be pickled the day before they arewanted, as they grow tough after standing a few days in thevinegar.

FRIED OYSTERS.

Take large sized oysters, drain and dry; dip in egg andbread or cracker crumbs. Fry in hot butter or lard.

HAM COOKED IN CIDER.

Put a pint of cider and a cup of brown sugar into enoughwater to cover the ham; boil three hours, or until the skinwill peel off easily. Remove the skin, cover the ham with acrust of sugar, and bake in a slow oven three hours.

Dissolve a cup of sugar in a pint of cider and baste theham frequently while baking. If the cider is very sweet, useless sugar.

STEWED BEEF.

Have a steak weighing two pounds, and an inch and ahalf thick. Put two ounces of butter in a stew pan; whenmelted, put in the steak with one-quarter pound of leanbacon, cut in small pieces. Place the stew pan over the fire;turn the steak occasionally until a little brown, then lay it offinto a dish. Add one tablespoon of flour to the butter in thepan, and continue stirring until brown; then again lay in thesteak. Add one pint of water, one glass sherry, a littlepepper and salt; let simmer slowly one hour. Skim off allthe fat, and add twenty button onions; simmer until onionsare very tender; remove the steak to hot platter, and pourthe onions, sauce, etc., over.

MOCK TERRAPINS (Supper Dish).

Half a calf’s liver; season and fry brown; hash it, notvery fine; dust thickly with flour, a teaspoon of mixedmustard, as much cayenne pepper as will lie on half a dime;two hard boiled eggs, chopped fine; a piece of butter, size ofan egg; a teacup of water. Let all boil a minute or two,then serve.

BEEF STEAK BALLS.

One and one-half pounds round steak, chopped fine; twoeggs, one tablespoon flour, two tablespoons milk; salt andpepper to taste. Drop in spider and fry until done.

VEAL LOAF.

Three pounds of the nice part of a leg of veal, choppedfine; six crackers rolled fine; two eggs, well beaten; a pieceof butter, size of an egg; one tablespoon of salt; one teaspoonof pepper, one-quarter of a nutmeg. Work all welltogether; then make into a loaf, and put into a dripping pan;cover with cracker crumbs and bits of butter. Have a littlewater in the pan, and baste often until done.

VEAL OMELETTE.

Two pounds veal, and one-quarter pound salt pork, choppedfine; one teaspoon salt, one teaspoon pepper, two crackers,rolled fine; two eggs, eight tablespoons cream. Mix crackersand meat; add the eggs and other ingredients. Bake twohours, covered with a pan.

BAKED OMELETTE.

Four or six eggs; beat whites separate; small teacupmilk, piece butter, size of a walnut; one tablespoon flour, alittle salt. Beat yolks; add butter, milk, flour and salt, lastlythe beaten whites. Butter a dish just the right size to holdit and bake in quick oven.

OMELETTE.

Soak a teacup of bread crumbs in a cup of sweet milk overnight; three eggs, beat yolks and whites separately; mix theyolks with the bread and milk; stir in the whites, add a teaspoonof salt, and fry brown. This is sufficient for sixpersons.

SWEETBREADS.

Scald in salted water; remove the stringy parts; put incold water five or ten minutes; drain in towel; dip in eggand bread or cracker crumbs, and fry in butter or boil themplain.

FROGS’ LEGS.

SOFT SHELL CRABS.

BONED CHICKEN.

Boil a chicken in as little water as possible until the meatwill fall from the bones; remove all of the skin, chop togetherthe light and dark parts; season with pepper and salt. Boildown the liquid in which the chicken was boiled, then pourit on the meat; place in a tin, wrap tightly in a cloth, presswith a heavy weight for several hours. When served cut inthin slices.

CHICKEN PIE.

Two chickens, jointed small; cook them tender; seasonwith butter, salt and pepper; thicken the gravy with flour.Make a crust as for soda biscuit; line the sides of pie dishwith crust, half an inch thick; fill the dish with the chickenand gravy; cover with crust; bake half hour.

CHICKEN POT PIE.

Two large chickens, jointed and boiled in two quarts ofwater; add a few slices of salt pork; season. When nearlycooked, add a crust made of one quart flour, four teaspoonsbaking powder, one saltspoon salt; stir in a stiff batter withwater; drop into the kettle while boiling; cover close andcook twenty-five minutes.

SMOTHERED CHICKEN.

Open the chicken as for boiling; put into dripping-pan,with a little water; season with butter, pepper and salt;cover with another pan and cook until done; take off coverand brown them. Make a gravy in dripping-pan of milk andbrowned flour; pour over chicken.

CHICKEN CROQUETTES.

The breast of two boiled chickens, chopped; one cup ofsoft bread, two eggs, two spoons chopped parsley. Mix welltogether; pepper and salt to taste. Roll six crackers; mixwith one egg, well beaten. Make the croquettes into pearshapes with your hands, put in wire basket, and boil in lard.

STEWED MUSHROOMS.

Let them lie in salt and water an hour; cover with waterand stew until tender; season with butter, salt and pepper:cream, if you wish.

LOBSTER CROQUETTES.

One can of lobsters, chopped; one cup bread softenedwith water; two eggs; pepper and salt to taste. Mix alltogether. Roll fine eight medium sized crackers; one egg,beaten and mixed with the crumbs. Make the lobster intoround or pear-shaped balls, and roll in the cracker crumbs.Fry in a spider with lard.

POTATO SALAD.

Chop two quarts of cold boiled potatoes; mix one teaspoonsalt, one-half teaspoon pepper, two tablespoons parsley, twotablespoons grated onion, one gill vinegar, one-half gill oil ormelted butter; pour over potatoes; stand half an hour beforeserving.

STEWED CRANBERRIES.

Look them over carefully; wash and put them over thefire, more than cover with water; cover the sauce pan, andstew until the skins are tender, adding more water if necessary;add one pound of sugar to a pound of berries. Letthem simmer ten or twelve minutes; then set away in a bowlor wide-mouthed crock.

WELSH RAREBIT.

Toast the bread; butter it, and spread with mustard; thenmelt the cheese and spread over, and put together the sameas sandwiches.

RICE CROQUETTES.

One cup boiled rice, one egg, well beaten; thicken withbread and cracker crumbs; then roll in cracker crumbs, andfry in lard.

YORKSHIRE PUDDING.

Six large spoons flour, three eggs, saltspoon salt, milkenough to make like soft custard; pour into shallow pan, inwhich there is a little beef dripping.

STUFFING FOR TURKEY OR ROAST MEATS.

Mix stale bread crumbs or pounded cracker with butter,salt, pepper and an egg; add summer savory or sage. Ifwished, oysters chopped may be added. Mix thoroughlytogether, adding a little warm water for wetting, if necessary.

OYSTER DRESSING.

Two tablespoons flour, two tablespoons butter; brown thebutter and flour in dripper; add water to make thin forgravy; boil: add one pint oysters, chopped; pepper and saltto taste.

CAPER SAUCE.

Two tablespoons of butter, one tablespoon of flour; mixwell; pour on boiling water until it thickens; add one hardboiled egg, chopped fine, and two tablespoons of capers.

MINT SAUCE.

Mix one tablespoon of white sugar to half a teacup of goodvinegar; add mint, chopped fine; one-half teaspoon of salt.Serve with roast lamb or mutton.

GRAVY FOR ROAST MEATS.

After taking out the meat, pour off the fat; add water,season, and thicken with flour.

DRAWN BUTTER OR EGG SAUCE.

Half a cup butter, two tablespoons flour; rubbed thoroughlytogether, then stir into pint boiling water; little salt;parsley, if wished.

GRAVY FOR TURKEY.

Boil the giblets very tender; chop fine; then take liquorin which they are boiled, thicken with flour; season with salt,pepper and a little butter; add the giblets and drippings inwhich the turkey was roasted.

“ROLLED SANDWICHES.”

When the bread is ready to make into loaves, put one intoa long bar tin; let stand until light, then steam one hour.Make a dressing of ham, veal and smoked tongue, choppedvery fine and mixed with salad dressing. When the bread isquite cold, cut into thin slices, spread with the chopped meatsand roll.

RAGOUT OF BEEF.

For six pounds of the round, take one-half dozen ripe tomatoes,or canned tomatoes, and three onions, a few cloves,stick cinnamon, whole black pepper, and salt; cut gashes inmeat and fill with small pieces of salt pork; put meat in dishor pan with other ingredients; over this pour one cup water,one-half cup vinegar; cover tightly and bake slowly four orfive hours; when done, strain with gravy and thicken withflour.

LAMB COOKED WITH PEAS.

The breast of lamb and salt pork cut in medium pieces, putin stew pan with water enough to cover; stew until tender;skim and add green peas; when done, season with butterrolled in flour and pepper.

PRESSED CHICKEN.

Boil two chickens until dropping to pieces; pick meat offbones, taking out all skin; season with salt and pepper; putin deep tin or mould; take one-fourth box of gelatine, dissolvedin a little warm water, add to liquid left in kettle, andboil until it begins to thicken, then pour over the chicken andset away to cool; cut in slices for table.

HAM FOR SUPPER.

Chop boiled ham fine; season with mustard, pepper, beatenyolk of an egg, and oil if desired.

GENERAL DIRECTIONS.

First. Have them fresh as possible. Summer vegetablesshould be cooked on the same day that they are gathered.

Fourth. Always let the water boil before putting them inand continue to boil until done.

Beets—Boil from one to two hours; then put in coldwater, and slip the skin off.

Green Peas—Should be boiled in as little water as possible;boil twenty minutes.

Winter Squash—Cut in pieces and boil twenty to fortyminutes, in small quantity of water; when done press thewater out, mash smooth, and season with butter, pepper andsalt.

Cabbage—Should be boiled from one-half hour to onehour in plenty of water; salt while boiling.

POTATOES BOILED IN LARD.

Pare and slice thick eight or ten large potatoes. Half filla good sized kettle with lard or drippings. When boiling putin the potatoes; cook until tender and brown; then take outwith a skimmer into a colander to drain off any grease.Sprinkle salt over them. Be sure and not fill the kettle toofull with potatoes, as it is better to cook at a time only whatthe lard covers.

STIRRED FRIED POTATOES.

Put a tablespoon of lard into a kettle; pare and slice fineas many potatoes as needed. When the lard is hot put inthe potatoes and cover closely; watch and stir frequently, toprevent burning. When nearly cooked remove the cover andbrown them; then stir in salt, pepper and a heaping teaspoonof butter.

BAKED POTATOES.

Pare eight or ten potatoes, or as many as needed; bake ina quick oven half an hour.

SARATOGA POTATOES.

Pare and slice the potatoes very thin with potato slicer; letthem stand in alum water for half an hour; wipe dry and fryin very hot lard a light brown; salt while hot.

SARATOGA POTATOES.

Take white Peachblow potatoes; peel and slice very thinwith potato slicer; let them stand in cold salt and water forhalf an hour; dry them, and fry in boiling hot lard, takingout as soon as they rattle against the spoon; salt hot.

SCOLLOPED POTATOES.

Use boiled potatoes; slice them thin; put in a puddingdish a layer of potatoes, a thin layer of rolled crackers; sprinklein pepper and salt and three or four small pieces of butter;then add another layer of potatoes, crackers, etc., untilthe dish is filled. Over all pour a cup of cream or rich milk.Bake from one-half to three-quarters of an hour.

POTATO ROLLS.

Take five or six potatoes, boil and wash them; add salt,pepper and a little milk. Beat three eggs light and mix withthem. Make out into little rolls, and cover with flour. Fryin hot lard.

BROILED POTATOES.

Boil eight or ten large potatoes; when cold, slice themlengthways and put on a toaster or fine wire broiler over ahot fire; when browned, remove, salt, and pour melted butterover them.

FRIED TOMATOES.

Cut the tomatoes in slices without skinning; pepper andsalt them; then sprinkle a little flour over them and fry inbutter until brown. Put them on a hot platter and pour milkor cream into the butter and juice. When boiling hot, pourover the tomatoes.

BAKED TOMATOES.

Skin the tomatoes, slice in small pieces; spread in bottomof a pudding dish a thick layer; cover with a thin layer ofbread crumbs, and sprinkle salt, pepper and a few small piecesof butter over them; add layers of tomatoes, &c., until thedish is filled—sprinkle over the top a layer of fine rolledcrackers. Bake one hour.

BROILED TOMATOES.

Cut large tomatoes in two; crosswise; put on gridiron, cutsurface down; when well seared, turn, and put butter, saltand pepper on, and cook with the skin-side down till done.

SPICED TOMATOES.

To one pound of ripe tomatoes, peeled and sliced, add one-halfpound brown sugar, one-half pint vinegar, one teaspooncinnamon, one teaspoon allspice, one teaspoon cloves. Boiltwo hours.

BAKED CORN.

Grate one dozen ears sweet corn, one cup milk, small piecebutter; salt, and bake in pudding dish one hour.

CORN CAKES.

One pint grated corn, two eggs, one teaspoon melted butter,three tablespoons sweet milk, two and one-half tablespoonsBoston crackers, rolled. Fry in spider.

CORN OYSTERS.

Eight ears of sweet corn, grated; two cups of milk, threeeggs, salt and pepper; flour enough to make a batter. Put atablespoon of butter into a frying pan and drop the mixtureinto the hot butter—a spoonful in a place; brown on bothsides. Serve hot for breakfast or as a side dish for dinner.

SUCCOTASH.

Ten ears green corn, one pint Lima beans; cut the cornfrom the cob, and stew gently with the beans until tender.Use as little water as possible. Season with butter, salt andpepper—milk, if you choose.

EGG PLANT.

Pare and cut in slices half an inch thick; sprinkle withsalt; cover and let stand for an hour. Rinse in clear coldwater; wipe each slice dry; dip first in beaten egg, then inrolled cracker or bread crumbs. Season with pepper and salt,and fry brown in butter.

MACCARONI.

Three long sticks of maccaroni, broken in small pieces;soak in a pint of milk two hours. Grate bread and driedcheese. Put a layer of maccaroni in a pudding dish; addpepper, salt and butter; then sprinkle the bread and cheesecrumbs over it, and so continue until the dish is filled. Bakeuntil brown.

VEGETABLE OYSTERS.

One bunch of oysters; boil and mash. One pint sour milk,half a teaspoon soda; flour to make a batter; add two eggs,beaten, and the oysters. Fry in hot lard—drop in spoonfuls.

MOCK OYSTERS.

Three grated parsnips, three eggs, one teaspoon salt, oneteacup sweet cream, butter half the size of an egg, three tablespoonsflour. Fry as pancakes.

BAKED BEANS.

One quart beans, soaked over night; in the morning putthem in a kettle with cold water and boil ten minutes; changethe water, and put with them a small piece of salt pork. Letthem boil until nearly tender, then take them out of the kettlewith a skimmer; put in a baking dish, with pork in thecentre; cut the rind in small squares; sprinkle over the topone tablespoon of white sugar; bake three hours. If theybake dry, add the bean broth.

POTATO YEAST.

Three potatoes; boil and mash them in the morning; addone-quarter cup sugar, one-half cup flour, a little salt; afterstirring well, pour over one-half pint boiling water; stir andadd one-half pint cold water; stir that, and add one-half cupyeast, and put it in a warm place. When it is risen well androunds up to the top of the dish, stir it down. Do so severaltimes during the day, and at night strain and put it in a jug.Keep in a cool place. It will be good a week.

YEAST CAKES.

Boil one-half pound of hops in eight quarts of water untilthe liquid is very strong; then put in fifteen or twenty largepotatoes; let them boil till they are thoroughly done; takethem out; pare and mash them fine. Put in the mashedpotatoes a pint of flour, and strain your boiling hop liquid onto the flour and potato, taking care that the flour is wellscalded. Add one pint of molasses, one tablespoonful ofginger and one handful of salt; when the mixture is coolenough to put the hand in, rub it through a colander to reduceit to a fine pulp. Add a sufficient quantity of yeast toraise it, and let it stand in a large covered jar until morning;then add another bowl of flour, and mix the cakes with Indianmeal. They must be hard enough to take up a quantity ofdough in the hand, pat it together and cut it into slices. Laythe cakes as you cut them on plates or something that willnot impart any taste to them. The cakes must be turnedonce the first day, and after that twice a day until they arethoroughly dry.

YEAST.

One handful hops, six large potatoes; boil together untilwell done, and strain through a colander; add sufficient waterto make two quarts, and when boiling stir quickly into onequart of flour and a little salt. When lukewarm add one cupof yeast.

POTATO BREAD.

Three and one-half quarts sifted flour, one boiled potato,large; one quart warm water, one teacup yeast, one eventablespoon salt. Mix at night; put the flour in a large bowl;hollow a place in the centre for the potato mashed, water andsalt. Stir in flour enough to make a smooth batter; addyeast; stir in the rest of the flour. Put the dough on thefloured board; knead fifteen minutes, using barely enoughflour to prevent sticking. Flour the bowl, lay the dough init, cover, and leave to rise. In the morning, divide in fourparts; mould into loaves; when light, prick, and bake in amoderate oven.

SALT RAISING BREAD.

Pour a pint of hot water in a two-quart pail or pitcher onone-half tablespoon of salt; when the finger can be held init, add one and one-third pints of flour; mix well, and leavethe pitcher in a kettle of water, as warm as that used in mixing.Keep it at the same temperature until the batter isnearly twice its original bulk (which will be in from five toeight hours). It may be stirred once or twice during the rising.Add to this a sponge made of one quart of hot water,two and one-half quarts of flour—adding as much more asmay be necessary to make a soft dough; mix well, and leavein a warm place to rise. When light, mould into loaves,keeping them as soft as possible; lay in buttered tins. Whenlight again, prick, and bake.

BREAD.

Five quarts flour, one tablespoon salt, two quarts lukewarmwater, one cup of yeast. Knead thoroughly, and leave inwarm place all night. In the morning make into five loaves,and when light bake one hour.

BISCUIT.

Two quarts flour (full); one quart milk or water, one cuplard, one-half cup yeast, one tablespoon sugar, salt. Melt thelard in half the milk (or water); when it comes to a boil, pouron the flour, thoroughly scalding the quantity it will wet;then put in the remaining milk, cold; add the other ingredients;mould thoroughly, like bread, and let stand to rise verylight (which will take from five to six hours); then stir down,and put where it will be cold. As fast as it rises, work itdown, until entirely cold; then mould it, and leave where itwill be cold as possible without freezing. This dough willkeep a week, and when wanted can be rolled, cut, and bakedlike soda biscuit—letting them stand to rise ten minutes onthe pans before baking.

FRENCH ROLLS.

One pint of milk, scalded; put into it while hot half a cupof sugar and one tablespoon of butter; when the milk is cool,add a little salt and half a cup of yeast, or one compressedyeast cake; stir in flour to make a stiff sponge, and whenlight mix as for bread. Let it rise until light, punch it downwith the hand, and let it rise again—repeat two or threetimes; then turn the dough on to the moulding board, andpound with the rolling-pin until thin enough to cut. Cut outwith a tumbler, brush the surface of each one with meltedbutter, and fold over. Let the rolls rise on the tins; bake,and while warm brush over the surface with melted butter tomake the crust tender.

PARKER HOUSE ROLLS.

One teacup home made yeast, a little salt, one tablespoonsugar, piece of lard size of an egg, one pint milk, flour sufficientto mix. Put the milk on the stove to scald with thelard in it. Prepare the flour with salt, sugar and yeast. Thenadd the milk, not too hot. Knead thoroughly when mixed atnight; in the morning but very slight kneading is necessary.Then roll out and cut with large biscuit cutter. Spread alittle butter on each roll and lap together. Let them risevery light, then bake in a quick oven.

PARKER HOUSE ROLLS.

One quart flour, one ounce lard, one-half pint milk, one-halfgill yeast, one-half tablespoon sugar, one-half teaspoonsalt. In the evening put the flour in a bowl; put the salt andlard in the milk, and warm until the lard is melted. Whenthe milk is lukewarm, add the yeast; mix well, and pour intothe centre of the flour. Do not stir it. Cover and leave it inthe cellar. In the morning work it thoroughly and let rise;two hours before tea, roll it out two-thirds of an inch thick;cut with a tin cutter four inches across. With a feather coathalf of the top with melted butter, and lap it nearly over theother half. Then draw them out a little, to make them roll-shaped;lay them apart in buttered pans, and when lightbake.

RUSK.

Four eggs, two cups sugar, one cup butter, one pint milk,three-fourths cup yeast. Beat eggs and sugar together, andmix all soft with flour. Let them rise over night; mix again,and when light make into biscuit; put in tins, and raise againbefore baking.

TEA RUSK.

Three cups of flour, one cup of milk, three-fourths cup ofsugar, two heaping tablespoons of butter, melted; two eggs,three teaspoons baking powder.

BROWN BREAD.

Three cups corn meal, two cups brown flour, one cup molasses,little salt, one teaspoon saleratus, three and one-halfcups warm water. Steam two and one-half hours.

RYE BREAD.

One pint rye meal, one pint Indian meal, one cup molasses,one teaspoon saleratus, one teaspoon salt, two cups sour milk.Mix the rye, Indian, salt and saleratus together; put in themolasses and mix with the milk. Steam four hours.

BROWN BREAD.

One quart of sour milk, one-half cup of molasses, one-halfcup of sugar, two eggs, three tablespoons of melted butter,one teaspoon of soda. Mix with brown flour as stiff as youcan stir it with a spoon.

To make gems or puffs for breakfast, use a little less flour,and bake in muffin rings or gem pans.

BOSTON BROWN BREAD.

One and one-half pints Indian meal, one and one-half pintsrye meal, one cup molasses, two tablespoons vinegar, oneteaspoon salt, two teaspoons saleratus, one quart lukewarmwater. Boil or bake five hours.

GRAHAM BREAD.

One bowl soft bread sponge, one-half cup brown sugar,three tablespoons butter, very little soda. Dissolve in warmwater; stir to a thick batter with Graham flour; put in tins,and let rise until very light; then bake.

CORN BREAD.

One quart Indian meal, one pint Graham flour, one pintsweet milk, one pint of butter or sour milk, one-half teacupof molasses, one full teaspoon of soda. Steam three hours.

CORN BREAD.

One pint corn meal, one pint bread sponge, two-thirds cupmolasses, one teaspoon soda. Scald the meal; when cooladd the sponge, molasses and soda. Mix with Graham flourstiff as cake; put in tins, and when light bake one hour.

JOHNNY CAKE.

Two eggs, three cups butter-milk or sour milk, one-halfcup lard, one-half cup sugar, one cup flour, one teaspoonsaleratus, one-half teaspoon salt, three cups Indian meal.

BAKING POWDER BISCUIT.

One quart flour, four teaspoons baking powder, a little salt—siftedtogether; add a full teaspoon of butter and sufficientwater to make soft dough. Roll out, and cut in cakes aninch thick. Bake in quick oven.

TEA PUFFS.

Two and one-quarter cups flour, three cups milk, threeeggs—whites and yolks beaten separately; three teaspoonsmelted butter, a little salt. Bake in cups, in a hot oven.

INDIAN CORN MUFFINS.

Beat one egg thoroughly; put in a coffee-cup; add onetablespoon brown sugar, one tablespoon thick cream or butter;fill with butter-milk or sour milk, two handfuls cornmeal, one small handful wheat flour, one-half teaspoon soda—rubbedinto the flour. Bake in muffin rings on a griddle.

MUFFINS.

One cup of home-made yeast or half of a compressed yeastcake, one pint of sweet milk, two eggs, two tablespoons ofmelted butter, two tablespoons of sugar. Beat the butter,sugar and eggs well together; then stir in the milk, slightlywarmed, and thicken with flour to the consistency of griddlecakes. When light, bake in muffin rings or on a griddle.

MUFFINS.

Three pints flour, one quart milk, two eggs, four teaspoonsbaking powder, one teaspoon salt (one teaspoon butter, oneteaspoon lard—melt together). Bake in quick oven.

BREAKFAST PUFFS.

Four eggs, four cups milk, four cups flour. Beat milk,yolks of egg and flour together; add the whites beaten stiff.Bake in quick oven, in gem irons.

GEMS.

One pint warm water, one teaspoon salt, Graham flourenough to make stiff batter. Have your irons and oven bothhot.

GRAHAM PUFFS.

One quart of Graham flour, one pint of milk, one pint ofwater, two eggs, a little salt. Bake in cups or gem pans.

HUCKLEBERRY CAKE.

One cup of sugar, one cup of milk, two and one-half cupsof flour, one egg, butter the size of an egg, two teaspoons ofbaking powder, one and one-half cups of huckleberries. Tobe eaten hot with butter. This makes a very delicate tearusk by leaving out the huckleberries, and using only half acup of sugar.

SHORT CAKE.

Three teaspoons baking powder, sifted with one and one-halfpints flour; three tablespoons butter, rubbed into theflour; one-half cup sugar; teaspoon salt; one egg, beatenwith one pint milk. Bake in jelly tins. Spread with butter,and put berries between layers.

DEMOCRATS.

One-half cup of sugar, one-quarter cup butter, one cupsweet milk, one pint flour, three eggs, two and one-half teaspoonsbaking powder. Bake in cups for tea.

RICE GRIDDLE CAKES.

For a small quantity, say one quart bowl full, take oneegg, two-thirds of rice (cooked) to one-third flour; one teaspoonsoda, two teaspoons cream tartar, or three teaspoonsbaking powder; sweet milk enough to make it the right consistency.

WHEAT CAKES.

One pint sour milk, teaspoon soda, a little salt, two eggs,flour to make a thin batter.

WAFFLES.

If you want your waffles for tea, take one quart warm milkafter dinner; put in two eggs, beaten; a small piece of butter;a small cup of yeast. Mix with flour a little thickerthan wheat pancakes. Set by warm stove and they will belight for tea. Baked in waffle irons, greased.

WAFFLES.

Three eggs, one quart sour milk, one teaspoon soda, alittle salt, two tablespoons melted butter. Beat the yolksthoroughly; stir in the milk, butter and soda, lastly thewhites, beaten stiff. Use flour to make stiffer than pancakes.Bake in waffle irons. Serve with butter and sugar.

EGG TOAST.

For six persons, take two eggs, one-half cup milk, flourenough to make a good stiff batter. Cut old bread in thinslices; dip into the batter, and fry brown in butter. Servehot.

PIE CRUST.

One-half cup lard, one-half cup butter, one quart siftedflour, one cup cold water, a little salt. Rub the butter andlardslightly into the flour; wet it with the water, mixing itas little as possible.

PIE CRUST GLAZE.

To prevent the juice from soaking the under crust, beatup the white of an egg, and before filling the pie, brush overthe crust with the beaten egg. Brush over the top crust also,to give it a beautiful yellow brown.

CUSTARD PIE.

One pint of milk, three eggs, a little salt, three tablespoonsof sugar. Flavor with vanilla or nutmeg and essence oflemon. If the milk is scalded, it will require but two eggs toa pint.

COCOANUT PIE.

RICE PIE.

For two pies, take two tablespoons of rice; wash and putit into a farina boiler with a quart of milk; cook until perfectlysoft. Let it cool; add three eggs, well beaten, withthree tablespoons of sugar and one of butter; a little salt,cinnamon and a few stoned raisins. Bake with under crust.

CREAM PIE.

One pint of milk, scalded; two tablespoons of corn starch,three tablespoons of sugar, yolks of two eggs. Wet the starchwith a little cold milk; beat the eggs and sugar until light,and stir the whole into the scalding milk. Flavor with lemonor vanilla, and set aside to cool. Line a plate with pie crustand bake; fill it with cream, and cover it with frosting madeof the whites of the eggs, beaten dry, with two tablespoonsof sugar. Bake a delicate brown.

CREAM PIE ELEGANTE.

For one pie, beat together one cup sugar, one-half cup cornstarch, two eggs. Stir into one pint hot milk; when wellcooked and cool, flavor and put between crusts which havebeen baked and are cold.

CRUST FOR PIE.

One pint flour, one-half teacup lard, one-quarter teacup icewater, teaspoon salt. Bake upper and lower crusts in separateplates, and put the cream between.

PLAIN APPLE PIE.

Line your plate with pastry; fill with sliced sour apples;cover with crust without pressing down the outer edge. Bakelight brown, and when done remove the upper crust, and seasonwith butter, sugar and spice to taste.

LINCOLN PIE.

One pint stewed sour apples, sifted; butter size of an egg,two tablespoons flour; grated rind and juice of a lemon;yolks of three eggs, beaten. Sweeten to taste. Bake withlower crust, and when done spread a meringue of the whitesof three eggs, beaten with three tablespoons sugar over thetop, and brown in oven.

PUMPKIN PIE.

One quart pumpkin, three pints milk, three or four eggs.Spice and sweeten to taste. A little salt.

PUMPKIN PIE.

One cup stewed pumpkin, one coffeecup milk, three eggs,piece of butter size of a walnut, two teaspoons cinnamon, oneteaspoon ginger, a little salt and pepper. Sweeten withmolasses.

SQUASH PIE.

One full cup stewed squash, one scant cup sugar, one pintmilk, two eggs, two tablespoons melted butter, a little salt,ginger and cinnamon.

PIE PLANT PIE.

Two cups pie plant, one tablespoon water, one-half cupsugar, a little butter. Crust: one pint flour, one-half cuplard; pinch salt; water to roll out.

PORK PIE.

Cover the dish with crust; put layer of apples, sliced thin;a layer of pork (salt and raw), sliced very thin and in smallpieces. Black pepper and spices to taste. Sugar uppercrust. Bake one hour and a half.

COCOANUT PIE.

One cup powdered sugar, one-half cup butter, four eggs,one cup grated cocoanut, one quart milk. Put the cocoanutwith the butter and sugar; add the milk and eggs. Makestwo pies.

COCOANUT PIE.

One cup sugar, one-half cup butter, one-half grated cocoanut,one quart milk, four eggs, one teaspoon corn starch.Beat sugar and butter together; add the eggs, then the cocoanut,lastly the milk. This will make two pies.

A VERY RICH LEMON PIE.

One large lemon, one teaspoon of butter (heaping); oneand one-half cups of sugar, three eggs, one heaping teaspoonof flour, one-half glass of brandy. Grate the yellow part ofthe rind and squeeze the juice of the lemon; beat the butterand sugar to a cream with the yolks of the eggs; then stir inthe grated rind and juice, flour and brandy; lastly whip andstir in the whites. Bake with an under crust.

LEMON PIE.

One cup sugar; yolks of three eggs, stirred to cream; addtablespoon flour; grated rind and juice of two lemons; onecoffeecup milk. Bake with under crust. Make a meringueof whites of the eggs and three tablespoons of sugar; spreadover the top of pie. Set in oven and brown slightly.

CHOCOLATE PIE.

One coffeecup milk, two tablespoons grated chocolate,three-fourths cup sugar, yolks three eggs. Heat chocolateand milk together; add the sugar and yolks together, beatento cream. Flavor with vanilla. Bake with under crust.Spread meringue of the whites over the top.

RICH MINCE PIES.

Four pounds of meat, two pounds of suet, eight pounds ofapples, six pounds of sugar, four and one-half pounds of raisins(stoned); one pint of brandy; ten nutmegs; add cinnamon,cloves, salt and citron to your taste. Wet with boiledcider. This quantity will make twenty-four pies on the largestsized plates.

MINCE MEAT FOR PIES.

Four pounds of round of beef, seven pounds apples, fivepounds raisins (chopped or stoned); two pounds suet, sevenpounds sugar, one pint brandy, ten nutmegs, grated; cinnamonand cloves to taste; a little salt, three-fourths poundcitron, sliced fine. Boil beef until tender; when cold chopfine, add the apples, chopped also, and the other ingredients.This quantity makes a three gallon crock full.

MINCE PIES. (Makes 17).

Boil one large or two small beef hearts; one and one-halfpounds fine chopped suet, six pints fine chopped sour apples,two pounds fine chopped raisins, two pounds currants, onepound fine chopped citron, one quart molasses, two poundsbrown sugar, one quart brandy, two quarts cider, one ounceallspice, one ounce cinnamon, three nutmegs. Chop the meatwhen cold, add the other ingredients and cook one hour; letit stand two days before making into pies, then if too richadd more apples.

MOCK MINCE PIE.

Two cups sugar, one small cup butter, one-half cup of molasses,two eggs, one cup rolled crackers, one cup cold water,one cup wine, one-half cup boiled cider, one cup choppedraisins, a little salt, cinnamon and cloves.

GENERAL DIRECTIONS.

Eggs—Beat the yolks until you can take up a spoonfull;whip the whites to a stiff froth and stir them into the cakewith the flour the last thing before putting the flour intothe tins.

To Boil a Pudding in a Bag—Dip the bag (which shouldbe made of thick cotton or linen) in hot water, and rub theinside with flour before putting in the pudding; when done,dip the bag in cold water and the pudding will turn outeasily. Always put a plate on the bottom of the kettle tokeep the pudding from burning.

To Steam a Pudding—Put it into a tin pan or earthendish, tie a cloth over the top and set it into a steamer, coverthe steamer closely; allow a little longer time than you dofor boiling.

WEIGHTS AND MEASURES.

SUET PUDDING.

One cup suet or butter, one cup molasses, one bowl ofraisins and currants, one egg, one cup sweet milk, one teaspoonsaleratus, dissolved in milk; one-fourth teaspoon cloves,one-half nutmeg. Mix stiff with flour and steam three hours.

SAUCE.

One cup butter and two cups sugar, beat to a cream; addthree eggs beaten very light; stir in two tablespoons boilingwater. Flavor with wine, brandy, or vanilla.

PLUM PUDDING.

One pound raisins, stoned; one pound currants, three-fourthspound suet, chopped fine; three eggs, one coffeecupsugar, one teaspoon soda, a little nutmeg and salt; moistenwith milk, and add flour to mix soft. Tie in a bag, leavingroom to swell, and boil from three to four hours. Serve withsauce.

ENGLISH PLUM PUDDING.

Two pounds suet, chopped; three pounds raisins, seeded;two pounds currants, one-half pound citron, two poundssugar, five eggs, one pint milk, one-half pint brandy, two orthree nutmegs, a little salt, flour to make very stiff. Put inone or two bags, and boil in a large quantity of water sevenor eight hours. Serve with sauce.

GRAHAM PUDDING.

One and one-half cups Graham flour, one-half cup molasses,one-fourth cup melted butter, one-half cup sweet milk, oneegg, even teaspoon soda, little salt, one-half cup raisins, one-halfcup currants, one teaspoon cloves, one teaspoon cinnamon,one-fourth of a nutmeg. Steam two and one-half hours.Serve with warm sauce.

SWEET POTATO PUDDING.

One-half dozen good sized potatoes, grated raw; one tablespoonof butter, one tablespoon of lard, one pint molasses,three tablespoons brown sugar, one-half pint milk, one egg,one teaspoon cloves, allspice and ginger, two teaspoons salt,water to make a soft batter. Stir two or three times whilebaking. Bake slow for two hours.

APPLE PUDDING.

Fill a dish with apples nicely sliced, sweeten them, addspices, nutmeg, a little lemon or vanilla, and cover with acrust; set on top of the stove until the crust rises, then bakea nice brown.

CRUST.

One quart flour, three teaspoons baking powder, piece ofbutter size of an egg, salt, milk enough to mix soft dough.

SAUCE FOR ABOVE.

One egg, one cup fine sugar, beaten very light; pour alittle boiling water over until the consistency of cream.Flavor with vanilla, and grate a little nutmeg on top.

BREAD PUDDING.

One pint bread crumbs, one quart milk, rind of one lemongrated into milk; yolks four eggs, beaten and mixed withone-half cup sugar. Bake one-half hour. Spread meringueon top.

STEAMED PUDDING.

One egg, one large teacup sour milk, a little cream orbutter, one teaspoon soda. Mix soft and put in deep pieplates or a pudding dish. Fill with blackberries or otherpressed fruits. Steam one hour, and serve with sweetenedcream, or sauce.

QUAKER PUDDING.

Six eggs, beaten with nine or ten tablespoons flour andquart milk. Bake about twenty minutes. Serve with sauce.

RICE PUDDING.

One teacup rice, one teacup sugar, one teacup raisins,small piece butter, a little salt, two quarts milk. Bake froman hour and a half to two hours. Serve with sauce.

QUEEN’S PUDDING.

One pint of bread crumbs, one quart of milk, warmed andpoured over the crumbs; yolks of four eggs, well beaten withone cup of sugar and one teaspoon of butter. When baked,spread over the top a layer of jelly or preserves. Beat thewhites of the eggs dry, and add two tablespoons of sugar andspread over the top. Bake a light brown. Serve warm withsauce, or cold with sugar and cream.

ANGELS’ FOOD.

Dissolve one-half box of gelatine in one quart of milk;beat together the yolks of three eggs; one cup of sugar, andthe juice of one lemon; stir it into the gelatine and milk, andlet it just come to a boil; flavor with vanilla. When nearlycold, whip the whites of the eggs to a stiff froth, and stirthrough the custard. Pour into moulds and set away to cool.

COTTAGE PUDDING.

Two tablespoons melted butter, one cup sugar, three smallcups flour, one cup milk, one egg, three teaspoons bakingpowder.

POOR MAN’S PUDDING.

One-half cup of rice washed thoroughly; three-fourths cupof sugar, one teaspoon cinnamon, one and one-half quartssweet milk. Stir occasionally; add milk as it boils away,until it is the consistency of thick cream, and quite brown.

BROWN BETTIE.

One-third of bread and two-thirds of apples. Crumb thebread fine and chop the apples; two cups of brown sugar,one-half cup butter, two teaspoons of cinnamon, little nutmeg.Mix thoroughly and spread over the apples and bread. Bakevery brown.

SAUCE.

One teaspoon butter, one-half cup brown sugar, one pintboiling water, one teaspoon of flour; flavor with vanilla orwine.

INDIAN PUDDING.

Add to one quart boiling milk two well beaten eggs; threetablespoons Indian meal, one tablespoon flour, a little salt.Bake three-quarters of an hour. Serve with sugar and cream.

APPLE DUMPLINGS.

Fill a dish two-thirds full of apples, pared and quartered;cover with biscuit-crust one-half inch thick. Steam one-halfhour.

BOILED CUSTARD.

Six eggs, one quart milk, six tablespoons; sugar scald milk,add the sugar and eggs beaten together. Stir until done.

BAKED CUSTARD.

One quart milk, four well-beaten eggs, four tablespoonssugar. Flavor to taste. Bake in moderate oven.

TAPIOCA PUDDING.

One small cup of tapioca, one quart of milk, one teaspoonof butter, three tablespoons of sugar. Soak the tapioca inwater four or five hours, then add the milk; flavor with essenceof lemon or anything else you prefer. Bake slowly onehour. To be made the day before it is wanted, and eatencold with cream or milk and sugar. Some prefer the puddingmade with three pints of milk and no water.

APPLE TAPIOCA PUDDING.

Pare and core enough apples to fill a dish; put into eachapple a bit of lemon peel. Soak half a pint of tapioca in onequart of lukewarm water one hour; add a little salt; flavorwith lemon; pour over the apples. Bake until apples aretender. Eat when cold, with cream and sugar.

TAPIOCA AND COCOANUT PUDDING.

One cup tapioca, soaked over night; one quart milk, yolksof four eggs, white of two, one cup sugar, two tablespoonsgrated cocoanut. Bake one-half hour. Make frosting ofwhites two eggs, three tablespoons sugar, two tablespoonsgrated cocoanut; spread over the pudding when baked. Setin the oven until a light brown.

TAPIOCA CREAM.

Three tablespoons tapioca, soaked in a teacup of waterover night; add one quart of milk; stir together and boiltwenty minutes. Beat the yolks of three eggs and one cupsugar thoroughly; stir into the milk; flavor with vanilla.Beat the whites very stiff, put in the bottom of the dish andpour the rest over it. Serve cold.

PUFFS.

Two cups flour, two teaspoons baking powder sifted together;add one and three-fourths cups sweet milk, one teaspoonmelted butter, one-half cup sugar, one egg; stir quickly.Bake in patty tins twenty minutes. Serve with sauce.

FRITTERS.

Two cups flour, two teaspoons baking powder, two eggs,milk enough for stiff batter, a little salt. Drop into boilinglard; fry light brown. Serve with cream and sugar or sauce.

FRITTERS.

One cup sour milk, one egg, one-half teaspoon salt; flourto make stiff batter; one even teaspoon soda—last thing.Fry in lard. To be eaten with lemon and sugar, or cidersweetened and hot.

TAPIOCA MERINGUE.

One small cup of tapioca, three pints of milk, three eggs.Soak the tapioca in the milk two hours or more; cook in afarina boiler until soft; beat the yolks of the eggs and stir in.Sweeten, flavor and set away to cool. Before sending totable, whip the whites to a stiff froth and stir in lightly.

RICE MERINGUE.

One-half tea cup of rice, one quart of milk, four eggs, eightteaspoons of fine sugar, a little salt. Boil the rice in themilk until it is soft; beat the yolks of the eggs with fourspoons of the sugar and stir into the rice while it is hot.Flavor with vanilla, and put the mixture into your puddingdish. Beat the whites of the eggs dry; stir in the other fourspoons of sugar; spread the frosting evenly over the puddingand bake a light brown.

CAKE MERINGUE.

Line a pudding dish with cake; fill it with boiled custard;spread a meringue over the top, and bake a light brown.

COCOANUT PUDDING.

One pint rich milk, two tablespoons corn starch, whites offour eggs, scant half cup sugar, a little salt. Put the milkover the fire, and when boiling add the corn starch, wet witha little cold milk; then the sugar, stirring constantly, until itmakes a smooth paste. Then take from the fire and stir inthe beaten eggs. Flavor with lemon or vanilla, and whenslightly cooled add half a grated cocoanut. Pour into a mould;set in a cold place. Serve with soft custard.

COCOANUT PUDDING.

One-half pound sugar, one quarter pound butter, one-halfpound grated cocoanut, whites of three eggs; one tablespoonrose-water, two tablespoons cherry wine. Beat the sugar andbutter to a cream; beat whites until stiff and add to the butterand sugar. Add the cocoanut last. Bake and serve withsauce.

CHOCOLATE PUDDING.

One quart of milk, scalded; one and one-half squares ofchocolate, grated; wet with cold milk, and stir into thescalded milk. When the chocolate is dissolved, pour into apudding dish; add the yolks of six eggs, well beaten, and sixtablespoons sugar. Bake about three-quarters of an hour.Beat the whites of the eggs to stiff froth; add six tablespoonssugar. Spread the frosting over the top; set again in theoven until a light brown.

SPONGE PUDDING.

One small stale sponge cake, one coffeecup seeded raisins,one-quarter cup currants, one quart milk, three eggs. Musthave a tin mould with a chimney. Butter the mould well;flatten the raisins, and put thick on the mould. Crumb thecake in the mould with the currants. Mix the eggs and milkas for a custard, and pour in the mould; cover tight and boilthree-quarters of an hour; then put it on a platter, and set inthe oven for a few minutes.

SPONGE PUDDING.

One heaping coffeecup of flour, stirred perfectly smooth inone quart of milk. Set in boiling water and stir constantlyuntil flour is well cooked. When nearly cold, add two teaspoonsmelted butter, one small teacup sugar, yolk twelveeggs (beaten to froth)—mix together. Just before baking,add the whites of twelve eggs, well beaten. Have in oven adripping pan half full of boiling water; put the pudding inbuttered tin dish, and set in dripping pan. Bake in moderateoven three-quarters of an hour. Serve with sugar and creamor sauce.

ORANGE SPONGE PUDDING.

Cut five or six oranges in small pieces and place in a puddingdish; pour over them one coffeecup sugar; then make aboiled custard of one pint milk, yolks of three eggs, one-halfcup sugar, one large teaspoon corn starch; pour this overthe oranges. Make a meringue of the beaten whites of theeggs with three tablespoons of powdered sugar, and put overthe top of the pudding, and brown it slightly in the oven.

ECLAIR PUDDING.

Four eggs, one cup sugar, one cup flour, one teaspoonvanilla, one teaspoon baking powder. When baked spreadthe top with chocolate icing.

ICING.

White of one egg, one-half teacup milk, one-half teacupsugar, four tablespoons grated chocolate; boil until thickand smooth. Just before serving the pudding split and fillwith the following:

CUSTARD.

One pint of milk, a little salt, yolks of three eggs, one-halfcup sugar, two tablespoons corn starch; flavor with vanillaand lemon.

DELMONICO PUDDING.

One quart of milk, four eggs (leave out the whites ofthree); three tablespoons of sugar, two tablespoons of cornstarch, one cup of cocoanut, a little salt. Put the milk in afarina boiler to scald; wet the starch in cold milk; beat theeggs and sugar, and stir all into the scalding milk; add thecocoanut, and pour the whole into a pudding dish; whipthe three whites dry with three tablespoons of sugar; flavorwith lemon or vanilla; spread over the pudding and bake alight brown. Eat hot or cold.

ORANGE PUDDING.

Four sweet oranges, sliced small; one quart milk, one cupsugar, two tablespoons corn starch, yolks of three eggs.Heat the milk, when nearly boiling add the corn starch (wetwith a little cold milk), the sugar and eggs, thoroughlybeaten. Boil until thick as custard; when cold pour overthe sliced oranges. Make a meringue of the whites of threeeggs and one small teacup of sugar; spread on pudding, andput sliced oranges on top of this.

PORCUPINE PUDDING.

One cup sugar, one cup flour, three eggs, three teaspoonsbaking powder, dissolved in teaspoon of milk; bake in around tin. Frost cake, top and sides, thickly; stick blanchedalmonds over top of cake with points up; make floatingisland; put cake on glass standard; pour a little custard withsnow around the edge of standard; on each spot of snowdrop a little jelly; use rest of custard as sauce.

SNOW PUDDING.

One-half box gelatine, soaked in cup of water one hour;two lemons, grated; three eggs, one and one-half cups sugar.Add sugar and lemons to gelatine, then pour over one-halfpint boiling water. When dissolved beat until all sparkles;then add the whites of eggs beaten stiff. Make a custard ofyolks.

PUDDING SAUCE.

One tablespoon flour, butter size of an egg, one-half pintsugar, grated peel and juice of one or two lemons, to suittaste; mix flour and butter together, then add sugar andlemon; then put into one-half pint boiling water, boil until itthickens, cool a little, then add well beaten egg.

FOAM SAUCE.

One cup pulverized sugar, two eggs; beat sugar and yolkstogether in a bowl; set in boiling water; stir until hot; thenadd whites beaten stiff. Put a small piece of butter andtablespoon of brandy in a dish: pour over them the sugarand eggs just before serving.

PUDDING SAUCE.

One cup sugar, two eggs; beat the yolks very light, addsugar, mix thoroughly, add the whites, beaten to a stiff froth;then add two tablespoons brandy. Serve as soon as made.

PUDDING SAUCE (Cold).

One heaping tablespoon of butter, one cup of fine sugar,one glass of sherry or Madeira wine. Beat the butter andsugar to a cream, and gradually beat in the wine; grate alittle nutmeg over it before sending to table.

WINE SAUCE (Hot).

Boil one-half pint of water with a tablespoon of flour, andstrain on the sauce made as above just before sending it totable. Set it over the top of the tea-kettle three or fourminutes.

CHOCOLATE BLANC MANGE.

One quart of milk, one-half box gelatine, soaked in onecup water; four tablespoons grated chocolate, rubbed smoothin a little milk; three eggs, vanilla. Heat the milk untilboiling, then add the other ingredients; boil five minutes,pour into mould. Serve cold with sugar and cream, orcustard.

CORN STARCH BLANC MANGE.

One quart milk, one cup sugar, three tablespoons cornstarch; flavor with lemon or vanilla. Boil the milk andsugar together, flavor, then stir in corn starch dissolved in alittle cold milk. Boil and turn into mould.

CARAMEL CUSTARD.

Put two dessert spoons of crushed sugar in a tin pan. Letit stand on the stove until it begins to brown, then stir constantlyuntil it is a thick, black syrup. Pour it into a quartof scalding milk; add six ounces of white sugar and the yolksof six eggs. Beat and pour into cups, set in a pan of hotwater in the oven, and bake twenty minutes.

APPLE SNOW.

Mash the pulp of three baked apples with silver spoon;add one cup sugar, and the beaten white of an egg; flavorand beat one-half hour. Serve on soft custard or alone.

SNOW DRIFT.

Two strips (or one-half ounce) isinglass, soaked in coldwater twenty or thirty minutes. Take it from the cold waterand pour over it one pint boiling water; add two cups granulatedsugar and the juice of two lemons. Put it on the ice,and when thick beat into the beaten whites of four eggs.Then put in mould and place on ice. Serve with boiledcustard.

CHARLOTTE RUSSE ELEGANTE.

One-half package Coxe’s gelatine dissolved in a very littlewater; one quart whipped cream; flavored and sweetened totaste. Line a mould with sponge or white cake. Stir thegelatine into the cream and pour into the prepared mould.The cake may be soaked in a little wine if preferred.

CHARLOTTE RUSSE.

Two tablespoons gelatine soaked in a little cold milk twohours; two coffeecups rich cream; one teacup milk. Whipthe cream stiff in a large bowl or dish; set on ice. Boil themilk and pour gradually over the gelatine until dissolved,then strain; when nearly cold add the whipped cream, aspoonful at a time. Sweeten with pulverized sugar, andflavor with vanilla. Line a dish with lady fingers or spongecake; pour in the cream and set in a cool place to harden.

SPANISH CREAM.

Make a soft custard of one quart milk, yolks of six eggs,six tablespoons sugar. Put one box gelatine dissolved inone-half pint water over the fire; add the custard; flavorwith vanilla. Strain into moulds. Set in cool place.

RUSSE CREAM.

One-half box gelatine, soaked in a little water one-halfhour; one quart milk, one cup sugar, four eggs. Mix sugar,milk, yolks of eggs and gelatine together; put in a pail setin a kettle of water, and boil twenty minutes. Beat thewhites of the eggs stiff and stir into custard after taking offthe fire. Flavor with vanilla, and pour into moulds. Servewith sugar and cream or custard.

WHIPPED CREAM.

To one quart cream whipped very thick, add powderedsugar to taste; then one tumbler of wine. Make just beforeready to use.

SNOW JELLY.

One-half box gelatine covered with cold water. Let itstand while mixing. Two cups sugar, juice two lemons,whites of three eggs beaten stiff. Add to gelatine one pintboiling water, the sugar and eggs; beat thoroughly and straininto moulds. Make a custard of one pint milk, three eggs’yolk; turn over the jelly just before serving.

WINE JELLY.

One-half box Coxe’s gelatine, soaked in one-half pint coldwater one hour; add one pint boiling water, two cups sugar,two lemons, grated; two-thirds pint sherry wine. Let allcome to a boil, then strain into moulds and set in a coolplace to harden.

LEMON JELLY.

One-half box Coxe’s gelatine, soaked in one-half pint coldwater one hour; add one pint boiling water, and one andone-half cups sugar, three lemons, grated. Stand on stoveuntil boiling. Strain into a mould and set in cool place.

CIDER JELLY.

One box gelatine dissolved in one pint cold water. Intwenty minutes add one pint boiling water, then one quartcider and one pint sugar (granulated), and the grated rindand juice of two lemons. Let it stand on the stove until hot,but not boil. Then strain into moulds.

SOFT GINGERBREAD.

One-half cup butter, two cups molasses, one cup sugar,four cups flour, one cup sour milk, four eggs, one teaspoonsaleratus, ginger and cloves.

GINGERBREAD.

One cup brown sugar, and one tablespoon butter, stirredto a cream; add one cup New Orleans molasses, and mixwell; then add one cup sour milk, one teaspoon soda dissolvedin a little of the sour milk. Mix all together, andstir in two and a half cups flour; put in ginger or spice totaste. Bake in one large loaf one hour, or two small loavesone-half hour.

GINGERBREAD.

One cup brown sugar, one cup molasses, three-fourthscup butter, one teaspoon cinnamon, two teaspoons ginger.Stir together and put on the stove and warm, while siftingflour and beating the eggs. Then add one teacup sour milk,two eggs, four and one-half cups flour, one teaspoon soda,dissolved in a little hot water. Put in after the sour milk,one teacup chopped raisins.

GINGER COOKIES.

One cup molasses, one-half cup lard, one-half cup boilingwater, one teaspoon soda, one teaspoon ginger, a little salt,flour to roll out.

SEED COOKIES.

Two small cups of sugar, one cup butter, one-half cupsweet milk, one egg, two teaspoons baking powder, carawayseed. Mix very soft, roll out, cut in shapes; sprinkle sugarover the top and bake.

MOLASSES COOKIES.

One cup butter, one cup brown sugar, one cup NewOrleans molasses, three eggs, three even teaspoons soda, twosmall teaspoons ginger. Stir butter and sugar together;then add the other ingredients, with flour enough to make asoft dough. Roll thick, cut, and bake in a quick oven.

GINGER COOKIES.

One-half cup butter, one cup brown sugar, one cup molasses,one cup sour milk, one teaspoon ginger, one-half teaspooncinnamon, one-half teaspoon nutmeg, one egg, onequart flour, one teaspoon saleratus dissolved in the milk.Bake in cups. Very nice hot for tea.

GINGER SNAPS.

One cup of molasses, one cup of sugar. Put four tablespoonsof boiling water into a cup and fill the cup withmelted butter. One teaspoon of ginger, one of salt and oneof soda. Mix as soft as you can roll out; roll as thin as aknife blade.

COOKIES.

One cup sugar, two-thirds cup butter, two tablespoonssour milk, one large egg or two small ones, a little soda.

RAISED DOUGHNUTS.

One pint sweet milk, one-half pint lard, one pint sugar,three eggs. Mix soft at night, using the milk, one-half thesugar and lard and one-half pint of yeast. In the morningadd the rest with the eggs, one nutmeg, two tablespoonswhiskey, and a little soda. Knead well, and raise; whenlight, roll out thin, and after cutting let raise again beforefrying. One-half beef suet and one-half lard is better to frythem in than all lard.

DOUGHNUTS.

One and one-half coffeecup sugar, one-half coffeecup lard,one and one-half coffeecup milk, three eggs, four teaspoonsbaking powder, one teaspoon salt, one nutmeg, flour enoughto mix soft.

FRIED CAKES.

One cup of sugar, one cup of sweet milk, three tablespoonsof butter, three teaspoons of baking powder, twoeggs, one quart of flour.

CRULLERS.

One cup sour cream, one cup sugar, one egg, small teaspoonsoda, a little salt; spice to taste. Mix soft. Fry inboiling lard.

COMFORTS.

One cup milk, one cup sugar, two eggs, a little salt, twoand one-half cups of flour, three teaspoons baking powder.Mix thoroughly, and drop from a spoon into boiling lard;fry a light brown.

PEPPERNUTS.

One pound flour, one pound sugar, four eggs, one teaspooncloves, one of cinnamon, one-half pound citron, one cupblanched almonds, one-half teaspoon black pepper, one-halfteaspoon salt. Rub flour and sugar together; add the otheringredients. Roll out and cut in small square cakes. Bakea light brown.

ANGEL FOOD.

One gill flour, one and one-half gills sugar, the whites ofeleven eggs, one teaspoon of cream tartar (just even full),one teaspoon of vanilla. Beat the eggs to a stiff froth, thenadd sugar after sifting twice; sift the flour five times andmix the cream tartar in it well; put a pan in the oven andset your tin on that, or it will bake too fast. Bake in a newtin and do not grease. Time one hour in a slow oven. Avery nice and delicate cake.

LADY FINGERS.

One-half pound pulverized sugar and six yolks of eggs,well stirred; add one-fourth pound flour, whites of six eggs,well beaten. Bake in lady finger tins, or squeeze through abag of paper in strips two or three inches long. These arenice placed together after baking, with frosting or chocolateicing.

FRUIT JUMBLES.

One cup butter, two cups sugar, three and one-half cupsflour, one-half cup milk, three eggs, one-half nutmeg, grated;three teaspoons baking powder, one cup currants. Bake ina broad shallow tin, and cut in squares while warm.

ECLAIRS A LA CREME.

Three-fourths pound flour, one pint water, ten eggs, one-halfcup butter. Put the water on the fire in a stew-panwith the butter; as soon as it boils stir in the sifted flour;stir well until it leaves the bottom and sides of the pan,when taken from the fire; then add the eggs one at a time.Put the batter in a bag of paper, and press out in the shapeof fingers on a greased tin. When cold fill with cream.

CREAM.

One and one-half pints milk, two cups sugar, yolks offive eggs, one tablespoon butter, three large tablespoons cornstarch, two teaspoons extract vanilla. They are very nicefrosted with chocolate.

SCOTCH SHORT BREAD.

Four pounds flour, two and one-half pounds butter, oneand one-fourth pounds sugar, one wine glass rose water, one-halfpound caraway comfits, one-half pound citron. Rub thebutter and sugar to a cream, add the rose water, then theflour; roll out rather less than one-half an inch in thickness,and strew the comfits and citron on the top; pass the rollingpin over them, and then cut into squares and diamonds witha paste jigger. Good for three months.

BREAD CAKE.

Two coffee cups bread dough, two teacups sugar, two eggs,one teacup butter, two teaspoons essence lemon, one nutmeg,teaspoon each cloves, cinnamon and allspice, wine glassbrandy, coffee cup raisins. Let rise before baking.

COFFEE CAKE.

One cup brown sugar, one cup molasses, one cup butter,one cup strained coffee, wine glass brandy, one poundraisins, one pound currants, one tablespoon cinnamon, onetablespoon cloves, two nutmegs, one teaspoon soda, four cupsflour.

FRUIT CAKE WITHOUT EGGS.

One pound fat pork, chopped fine; pour over it one pintboiling water or coffee, two cups molasses, one cup sugar,one and one-half pound raisins, one-half pound currants,one tablespoon cinnamon, one teaspoon saleratus, eight cupsflour.

RAISED LOAF CAKE.

Four cups flour, one cup butter, one-half cup yeast, onecup milk; let it raise over night, then add two cups sugar,two eggs, one-half teaspoon saleratus, one pound raisins;put in tins; let rise again and bake.

NUT CAKE.

Two eggs, one cup sugar, one-half cup butter, one-halfcup sweet milk, one and one-half cups sifted flour, two teaspoonsbaking powder, one large cup chopped walnuts.Frost when baked, mark in squares and put half a nut oneach square.

NUT CAKE.

Two-thirds cup butter, two cups sugar, one cup milk,three eggs, three cups flour, three teaspoons baking powder,one cup nuts; bake in shallow tins about two inches thick,cut in squares, frost and put walnut meat on each piece.

POUND CAKE.

One and one-half cups flour, one cup butter, one and one-halfcups sugar, one cup eggs, one-half teaspoon bakingpowder. Beat butter and flour to a cream; beat the eggsand sugar very light; put all together and add the bakingpowder.

WHITE CAKE.

One cup butter, two cups sugar, two and one-half cupsflour, one-half cup sweet milk, whites eight eggs, two teaspoonsbaking powder.

ALMOND CAKE.

Two cups sugar, three cups flour, one cup butter, one-halfcup sour milk, whites of eight eggs, two teaspoonsbaking powder, one teaspoon bitter almonds, one cup blanchedalmonds.

SNOW CAKE.

One cup sugar, one and one-half cups flour, two teaspoonscream tartar. Sift all together through a sieve; add thewhites of ten eggs beaten stiff. Bake in a quick oven.

LEMON CUP CAKE.

One cup butter, three cups sugar, five cups flour, one cupmilk, one teaspoon saleratus, six eggs, peel and juice of onelemon.

IMPERIAL CAKE.

One pound sugar, one pound butter, one pound flour, twopounds raisins, one pound citron, one pound sweet almonds,two tablespoons wine or brandy, one nutmeg, mace, ten eggs.

CORN STARCH CAKE.

One-half cup butter, one and one-half cups sugar, oneand one-half cups flour, one-half cup corn starch, one-halfcup milk, whites six eggs, one and one-half teaspoons bakingpowder, a few blanched and chopped almonds.

CLAY CAKE.

One pound sugar, one pound flour, one-half pound butter,six eggs, one-half pint sweet cream, one and one-half teaspoonsbaking powder, little nutmeg.

SODA POUND CAKE.

One and one-half coffeecups sugar, three fourths coffeecupbutter, two coffeecups flour, one-half coffeecup milk,four eggs, one and one-half teaspoon baking powder. Flavorwith lemon.

SPONGE CAKE.

One pint flour, one pint sugar, six eggs, one-half cupwater, three teaspoons baking powder. Mix the yolks andsugar, then add the water, then flour, then the whites of eggson top. Stir as little as possible.

SPONGE CAKE.

One pound of sugar, one-half pound flour, a little salt, teneggs; flavor with lemon or vanilla.

FEATHER SPONGE CAKE.

One and one-half goblets sifted sugar, one goblet siftedflour, two teaspoons cream tartar, one-half teaspoon salt.Sift all through a sieve; add whites of ten eggs well beaten.Bake in two square tins in quick oven, frost, flavoring withbitter almond or rose.

SPONGE CAKE.

One cup of sugar, one cup flour, mix thoroughly; foureggs (beaten separately), mix the whites in first; two teaspoonsbaking powder, little salt, lemon or vanilla.

QUEEN’S CAKE.

One pound sugar, one pound flour, one-half pound butter,four eggs, one and one half gills sour cream, one gill wineor brandy, one nutmeg, small teaspoon soda, one poundraisins, one-half pound citron.

WASHINGTON CAKE.

Three cups sugar, two cups butter, one cup milk or water,four cups flour, five eggs, three teaspoons baking powder,one pound raisins, one-half pound citron, one teaspoon groundcinnamon, one nutmeg.

SPICE CAKE.

One cup butter, two cups brown sugar, three and one-halfcups flour, one cup cold water, two teaspoons baking powder,three eggs, two teaspoons cinnamon, one-half teaspoon cloves,one-half nutmeg, one large cup raisins and currants.

JUMBLE CAKE.

One cup butter, two cups sugar, one cup sour milk, andone-half teaspoon soda, one nutmeg, five eggs, little less thanone quart flour, two teaspoons baking powder.

COCOANUT CAKE.

Three-fourths pound butter, one pound sugar, three-fourthspound flour, eight eggs, the grated meat of a cocoanut.

COCOANUT CAKE.

One pound sugar, one-half pound flour, two teaspoonsbaking powder, one-half pound butter, six eggs or whites oftwelve, two grated cocoanuts, save enough of it for thefrosting, put the rest in the cake. Will make one large cake.

WHITE CAKE.

One-half cup butter, two cups sugar, one cup milk, threecups flour, whites four eggs, two teaspoons baking powder.

COMPOSITION CAKE.

One pound of flour, three-fourths pound of sugar, one-halfpound of butter, three eggs, one-half pint of sweet milk, one-halfteaspoon of soda, one nutmeg, a little cloves, one glassof brandy, one pound of fruit. If you wish the cake rich,add as much more fruit as you like.

LEMON CAKE.

One and one-half cups of sugar, one-half cup of butter, one-halfcup of milk, two cups of flour, two eggs, juice and gratedrind of one lemon, one-half teaspoon of soda.

WHITE FRUIT CAKE.

Whites of eight eggs, two cups sugar, one cup butter, onecup milk, four cups flour, two teaspoons baking powder, twocups raisins, one-half cup citron, sliced fine.

WEDDING CAKE.

One pound flour, one pound butter, one and one-halfpounds brown sugar, twelve eggs, eleven pounds raisins, twopounds citron, one-half ounce cinnamon, three-fourths ouncecloves, one ounce mace, three gills brandy, one teacup milk,two teaspoons baking powder.

WEDDING FRUIT CAKE.

One pound flour, one pound sugar, one pound butter, twopounds currants, one pound raisins, one-half pound citron,one ounce mace, one ounce cinnamon, four nutmegs, oneounce cloves, eight eggs, wineglass brandy, one-half ouncerose water.

WEDDING FRUIT CAKE.

One pound butter, one pound brown sugar, one poundflour, slightly browned; twelve eggs, six pounds raisins, fourpounds currants, one pound citron, four nutmegs, one tablespoonmace, two tablespoons cinnamon, one-half tablespooncloves, two wineglasses white wine, two wineglasses brandy,one wineglass rose water.

WHITE FROSTING.

To the white of an egg when thoroughly beaten, add fivetablespoons sugar, beating all the time. Will frost onemedium sized cake.

CHOCOLATE FROSTING.

Whites of three eggs, fifteen tablespoons pulverized sugar,four tablespoons grated chocolate. Beat whites thoroughly;add the sugar and chocolate.

COCOANUT FROSTING.

Whites of three eggs, twelve tablespoons sugar, one gratedcocoanut. Beat the sugar and eggs together; spread on thecake, and sprinkle the cocoanut over thickly. This will makea whiter frosting than stirring in the cocoanut.

ORANGE ICING.

LEMON ICING.

ALMOND ICING.

The whites of three eggs, beaten light; one cup ofblanched almonds, chopped fine or pounded; ten tablespoonspulverized sugar. Flavor with little bitter almond.

COOKED FROSTING.

One small teacup of granulated sugar, wet with very littlewater. Set on the stove and let it boil, without stirring,until it begins to thicken. Take whites of two eggs, beatvery light. Strain the boiled sugar into them slowly, beatingall the time. Flavor to taste.

MARTHA WASHINGTON CAKE.

One cup sugar, one cup sweet milk, two cups flour, oneegg, two teaspoons baking powder, two tablespoons butter.Bake in three layers.

CUSTARD.

One egg, one-half pint milk, one teaspoon corn starch,one tablespoon flour, two tablespoons sugar. Scald themilk; beat the sugar, flour, egg and corn starch together;add the milk, boil until thick. Flavor, and when cold, spreadbetween cake.

ALMOND CREAM CAKE.

Two cups sugar (pulverized), one-fourth cup butter, onecup sweet milk, three cups flour, three teaspoons bakingpowder, whites four eggs, beaten very light; one-half teaspoonvanilla. Bake in four layers.

FOR THE CREAM.

Whip one cup of sweet cream to a froth; stir graduallyinto it one-half cup pulverized sugar, a few drops vanilla,and one pound of almonds, blanched and chopped. Spreadquite thickly between the layers of cake, and frost the topand sides.

JELLY FRUIT CAKE.

Two cups sugar, three cups flour, three teaspoons bakingpowder, two-thirds cup butter, one cup milk, three eggs.Flavor with vanilla. To half the cake add one tablespoonmolasses, one tablespoon brandy, one tablespoon cinnamon,one teaspoon cloves, one-half teaspoon allspice, one-half nutmeg,one cup chopped raisins, one-half pound citron. Bakein jelly tins, two layers of light and two of fruit cake. Spreadjelly between the layers, when slightly cool, putting a lightone on top. Over all spread white frosting.

CONFECTIONERY CAKE.

One coffeecup sugar, three-fourths coffeecup butter, twocoffeecups flour, one coffeecup milk, whites five eggs, threeteaspoons baking powder. Flavor with vanilla. Take onetablespoon of this cake, add one-half cup chopped raisins,one-half cup citron, one-half cup flour, one-half cup molasses,two teaspoons cinnamon, one-half teaspoon cloves, one wineglassbrandy. Bake in three layers, two light and one dark.Put together with soft frosting.

BLACK CHOCOLATE CAKE.

One cup butter, two cups sugar, two and one-half cupsflour, five eggs, one cup sour milk, one teaspoon soda dissolvedin a little boiling water; one-half cake “Baker’s”chocolate, grated and put in the cake before stirring in theflour. Bake in jelly tins in four layers.

FILLING.

One pound white sugar wet with a little cold water; addthe whites of three eggs, slightly beaten; one-half cakegrated chocolate. Cook in boiling water until it thickens.Flavor with vanilla. Spread between the layers, and outsidethe cake. Sprinkle grated cocoanut over the top.

LEMON COCOANUT CAKE.

One pound sugar, one pound flour, one-half pound butter,six eggs, one-half pint cream, one teaspoon cream tartar,one-half teaspoon soda.

DRESSING BETWEEN LAYERS.

One grated cocoanut, three-fourths cup sugar, two eggs,juice of one lemon. Beat the eggs thoroughly, add sugarand lemon, lastly the cocoanut; put all on the stove andcook enough to cook the egg, being careful not to burn.Frost the cake and strew cocoanut over the top.

JELLY CAKE.

One-half cup butter, two cups sugar, one cup sweet milk,three and one-half cups flour, and three teaspoons bakingpowder, four eggs. Flavor with lemon or vanilla. Bake injelly tins.

GERMAN CAKE.

One cup sugar, two tablespoons butter, one cup flour,four eggs, one teaspoon baking powder. Bake in two layers.

FILLING.

Whites of five eggs, fifteen tablespoons sugar; add gratedcocoanut. Spread between and on top of layers.

ORANGE CAKE.

Two cups sugar, one cup butter, one cup sweet milk, threecups flour, five eggs (yolks of two and whites of five); threeteaspoons baking powder, two oranges (grated peel and juiceof one). Bake in four layers.

FILLING.

Whites of three eggs, juice of one orange, fifteen tablespoonsof sugar. Beat together, spread between layers andoutside of cake. Pare and pull in small pieces two oranges;put on top of cake.

WHITE MOUNTAIN CAKE.

One cup sugar, one-half cup of butter, one half cup sweetmilk, one-half cup corn starch, one cup flour, whites of sixeggs, a little vanilla, two teaspoons baking powder. Bake inlayers.

FROSTING FOR ABOVE.

Whites of five eggs, twenty tablespoons sifted sugar,beaten very light; a little vanilla. Spread between layersand outside of cake.

CUCUMBER PICKLES.

Make a weak brine, hot or cold; if hot, let the cucumbersstand in it twenty-four hours, if cold forty-eight hours; rinse,and dry the cucumbers with a cloth, take vinegar enough tocover them, allow one ounce of alum to every gallon ofvinegar, put it in a brass kettle with the cucumbers and heatslowly, turning the cucumbers from the bottom frequently;as soon as they are heated through skim them out into acrock, let the vinegar boil up, turn it over the pickles and letthem stand at least twenty-four hours; drain off the vinegar.Take fresh vinegar, and to every gallon allow two tablespoonsof white mustard seed, one of cloves, one of celeryseed, one of stick cinnamon, one large green pepper, a verylittle horse radish, and if you like one-half pint sugar. Dividethe spices equally into several small bags of coarse muslin,scald with the vinegar and pour over the pickles. If youlike your pickles hard, let the vinegar cool before pouringover them.

PICKLED CUCUMBERS.

FOR ONE THOUSAND.

Sprinkle salt and pour boiling water over for three successivedays, then prepare vinegar as follows: One-fourthpound whole cloves, one-fourth pound cinnamon, one-fourthpound allspice, one fourth pound black pepper, one-fourthpound white mustard, alum size of an egg, one pound brownsugar, a little horse radish root. Boil with vinegar tenminutes and pour over pickles; put the spices in a bag orleave loose in vinegar, as you choose.

CUCUMBER PICKLES.

SIX HUNDRED CUCUMBERS.

Make a brine that will bear up an egg, beat it boiling hot,pour it over the cucumbers; let them stand twenty-fourhours, or make a cold brine and let it stand forty-eight hours.Take the cucumbers and wipe the black specks from eachone, then take sufficient quantity of vinegar to cover them,and add a small lump of alum; put the cucumbers in thebrass kettle with the vinegar cold, heat them slowly, turningthem from the bottom several times; let them stand twenty-fourhours; afterwards take three gallons of vinegar if neededto cover them; the size of the cucumbers vary so much,judgment must be used. Then put three pints of brownsugar, three gills of mustard seed, a handful of cloves, a handfulof stick cinnamon, six green peppers, one tablespoon ofcelery seed, ginger root, a piece of alum the size of a walnut;tie in a muslin bag all the spices, with the peppers, and scaldwith the vinegar, then pour it over the cucumbers hot; addgreen grapes and horse radish, cold.

EAST INDIA PICKLE.

One hundred cucumbers (large and small), one peck greentomatoes, one-half peck onions, four cauliflowers, four redpeppers (without the seeds), four heads celery, one pint bottlehorseradish. Slice all, and stand in salt twenty-four hours;then drain, pour on weak vinegar, stand on stove until itcomes to a boil; then drain again. One ounce ground cinnamon,one ounce ground turmeric, one-half pound mustard,one-quarter pound brown sugar; wet these with cold vinegar;add to this sufficient vinegar to moisten all the pickles. Cookall together ten minutes. Seal in bottles while hot.

FRENCH PICKLE.

One peck green tomatoes, sliced; six large onions, a teacupof salt thrown on over night. Drain thoroughly, thenboil in two quarts of water and one quart of vinegar fifteenor twenty minutes; drain in colander; then take four quartsvinegar, two pounds brown sugar, one-half pound whitemustard seed, two tablespoons cloves, two tablespoons cinnamon,two tablespoons ginger, two tablespoons groundmustard, one teaspoon cayenne pepper; put all together andcook fifteen minutes.

PICCALLILY.

One peck green tomatoes sliced, one-half peck onionssliced, one cauliflower, one peck small cucumbers. Leave insalt and water twenty-four hours; then put in kettle withhandful scraped horseradish, one ounce turmeric, one ouncecloves (whole), one-quarter pound pepper (whole), one ouncecassia buds or cinnamon, one pound white mustard seed, onepound English mustard. Put in kettle in layers, and coverwith cold vinegar. Boil fifteen minutes, constantly stirring.

HIGDOM.

One-half dozen large cucumbers, one dozen small cucumbers,one-half dozen large onions, two dozen green tomatoes,one cabbage, four large green peppers, two large red peppers;chop fine, and sprinkle over a coffee cup of salt; let it standover night, then drain through a colander. Put two quartsof vinegar, one quart of water with this, and boil fifteenminutes; drain again, and add one pound brown sugar, one-halfpound white mustard seed, three tablespoons cloves,three tablespoons cinnamon, two tablespoons allspice, twotablespoons ginger, two tablespoons mustard, one small teaspooncayenne pepper, one small teaspoon black pepper, alumsize of a walnut; add vinegar enough to cover all. Let itjust boil.

TOMATO SOY.

One-half bushel green tomatoes, three onions, three greenpeppers, one-quarter pound mustard seed, three cups sugar,three cabbages. Chop the tomatoes and onions together(fine); add to one gallon of the tomatoes one cup of salt; letstand twenty-four hours, drain and add the peppers (choppedfine), mustard seed, sugar and other spices, to taste. Moistenall with vinegar and cook until tender. Before bottling, addthe cabbages (chopped), and one cup chopped horseradish.

CHILI SAUCE.

One peck ripe tomatoes, six green peppers, six onions, twoteaspoons ground allspice, two teaspoons ground cloves, twoteaspoons ground cinnamon, two cups brown sugar, five cupsvinegar, salt to taste. Scald and skim the tomatoes, chopthe onions and peppers fine; boil all together slowly, threeor four hours, then bottle.

CHOW CHOW.

One quart large cucumbers, one quart small cucumbers,two quarts onions, four heads cauliflower, six green peppers,one quart green tomatoes, one gallon vinegar, one poundmustard, two cups sugar, two cups flour, one ounce turmeric.Put all in salt and water one night; cook all the vegetablesin brine until tender, except large cucumbers. Pour vinegarand spices over.

TOMATO CATSUP.

One gallon of tomatoes (strained), six tablespoons salt,three tablespoons black pepper, one tablespoon cloves, twotablespoons cinnamon, two tablespoons allspice, one and one-halfpints vinegar; boil down one-half. One peck of tomatoeswill make one gallon strained.

GREEN TOMATO CATSUP.

One peck of green tomatoes, one dozen large onions, one-halfpint salt; slice the tomatoes and onions. To a layer ofthese add a layer of salt; let stand twenty-four hours, thendrain. Add one-quarter pound mustard seed, three dessertspoonssweet oil, one ounce allspice, one ounce cloves, oneounce ground mustard, one ounce ground ginger, two tablespoonsblack pepper, two teaspoons celery seed, one-quarterpound brown sugar. Put all ingredients in preserving pan,cover with vinegar, and boil two hours.

TOMATO CATSUP.

One peck ripe tomatoes, cut up, boil tender and siftthrough a wire sieve; add one large tablespoon ground cloves,one large tablespoon allspice, one large tablespoon cinnamon,one teaspoon cayenne pepper, one-quarter pound salt, one-quarterpound mustard, one pint vinegar. Boil gently threehours. Bottle and seal while warm.

GRAPE CATSUP.

Five pints of grapes, simmer until soft, then put througha colander; add to them two pints brown sugar, one pintvinegar, two tablespoons allspice, two tablespoons cinnamon,two tablespoons cloves, one and one-half teaspoons mace, oneteaspoon salt, one and one-half teaspoons red pepper. Boiltill thick; then bottle.

RIPE CUCUMBER PICKLE.

Pare and scrape out the inside of the cucumber; put in aweak brine for twenty-four hours. Make a syrup of sugarand vinegar; boil a few slices of the cucumber at a time inthis, until they look clear. When the cucumbers are allcooked, boil down the syrup and pour over them.

RIPE CUCUMBER PICKLE.

Peel and take out the inside of the cucumbers; cut inpieces, put in cold vinegar, let them lie twenty-four hours;then to a quart of vinegar put two pounds of sugar and oneounce cinnamon buds. Boil the whole together, until thecucumbers are clear.

PICKLED WATERMELON.

Take the green part of the rind of the lemon, pare and cutin small pieces. To one quart of vinegar add two poundsof sugar, one ounce of cassia buds. In this boil the rinduntil clear and tender.

SPICED PEACHES.

Seven pounds fruit, one pint vinegar, three pounds sugar,two ounces cinnamon, one-half ounce cloves. Scald togethersugar, vinegar and spices; pour over the fruit. Letit stand twenty-four hours; drain off, scald again and pourover fruit, letting it stand another twenty-four hours. Boilall together until the fruit is tender. Skim it out and boilthe liquor until thickened. Pour over the fruit and set awayin a jar.

SPICED GRAPES.

Seven pounds grapes, three pounds sugar, one pint vinegar,one tablespoon cloves, one tablespoon cinnamon.

SWEET PICKLED PEACHES.

One peck peaches, three pounds brown sugar, one quartvinegar. Dip each peach in a weak solution of soda water,and wipe dry to remove roughness. Stick three or fourcloves in each peach. Heat the vinegar and sugar, then putin the peaches and cook until tender.

PICKLED PEACHES.

PICKLED PLUMS.

PICKLED PEARS.

One-half bushel pears, three quarts vinegar, five poundssugar, cinnamon to taste.

SPICED BLACKBERRIES.

To six pints fruit take two and one-half pints sugar, oneand one-half pints vinegar, one-half ounce cinnamon(ground), one-half ounce cloves, one-half ounce allspice, alittle mace broken in small pieces. Boil the sugar andvinegar together, with the spices, putting these last intomuslin bags. Then put in the berries and let them scald, notboil.

☞ In canning fruit, to a pound of fruit allow one-fourthto one-half pound sugar, according to taste.

CANNED PINE APPLE.

Pare the fruit, and be very particular to cut out the eyes.Weigh it and chop fine. Add to it the same weight of sugar.Mix thoroughly in a large crock, and let it stand twenty-fourhours. Then put in cans, filling them full, and sealtight. After leaving them about two weeks it is well tolook and see if there are any signs of working. If so pourinto a pan and warm through, then replace in tin cans.

CANNED CHERRIES.

One-fourth pound sugar, one pound fruit, one teacupvinegar to five pounds fruit.

CANNED PINE-APPLE.

Three-fourths pound sugar to one pound of fruit. Pick thepine-apple to pieces with silver fork. Scald, and can hot.

CURRANT JELLY.

Put the fruit on and scald thoroughly; strain, and for onepint juice allow one pound sugar; when juice boils, stir insugar; boil until dissolved. Pour into glasses.

RASPBERRY JAM.

Six pounds sugar to eight pounds fruit, one pint currantjuice, with an additional pound of sugar. Jam all together,and boil down until a good, rich flavor. Then can.

ORANGE MARMALADE.

Peel the oranges, and put peel in water; let boil untiltender; then with a knife scrape off the white lining, whichis bitter; then cut up peel fine. Take the oranges, divideinto sections as they separate naturally. With a pair ofscissors cut off the stringy edge in middle of piece, the seedswill then come out easily. Chop or cut fine, and add to peel.Then to one pint of orange, add one pound of sugar, andboil until thick enough; it thickens a little in cooling.

CABBAGE SALAD.

To a dish of chopped cabbage, four teaspoons of celeryseed, or one bunch of celery. Put in a bowl, yolks of twoeggs, one teaspoon of sugar, one teaspoon of butter, one teaspoonof pepper, one teaspoon of salt, one teaspoon of mademustard, one-half teacup of vinegar. Set the bowl into hotwater, stir carefully until it begins to thicken. Let it getcold. Pour over the cabbage. If it does not moisten itenough, put in a little more vinegar.

CABBAGE SALAD.

Two cabbages, chopped fine; sprinkle with salt; let standover night. One pint vinegar, one-half cup ground mustard,three eggs. Beat eggs thoroughly and add to boiling vinegar.Wet the mustard with cold water or vinegar; add to the boilingvinegar; pepper and salt to taste, and let all come to aboil. Pour over cabbage, and stir thoroughly together.

DRESSING FOR CABBAGE.

One egg, one teaspoon mustard, one teaspoon salt, one teaspoonsugar, one-half cup vinegar, one-half cup milk.

SALAD DRESSING.

Beat four eggs light, add one tablespoon mixed mustard,one-half teaspoon salt, five tablespoons vinegar, a littlecayenne pepper; mix well, then stand in a dish filled withboiling water; when warmed through add a tablespoon ofbutter; cook until a little thicker than custard, stirring constantly.If desired it may be boiled until thicker, thenthinned with milk or cream.

SALAD DRESSING.

Yolk of one egg, salt-spoon of salt, mustard-spoon ofmustard, one cruet of oil put in very slowly, and when wellbeaten add one tablespoon of vinegar.

CHICKEN SALAD.

Boil the white meat of two large chickens; cut it coarse,and add the white part of celery cut coarse; a little morechicken than celery.

DRESSING.

Three yolks of eggs, well beaten; one pint of oil addeddrop by drop, and beaten; the juice of two lemons, one teaspoonof dry mustard, a little cayenne pepper, a little salt.If not moist enough beat the whites of two eggs and add to it.

CHICKEN SALAD.

Use the white meat of two good sized chickens, and celeryenough to make the proportion one-third chicken and two-thirdscelery; boil ten eggs hard, rub the yolks perfectlysmooth with a silver spoon, adding gradually four tablespoonsof olive oil, one tablespoon of made mustard, two teaspoonsof salt, one teaspoon of black pepper, half a teaspoon ofcayenne pepper, and one tablespoon of sugar; add sweetcream by degrees until about the consistency of batter.Just before sending to table, mix the dressing with thechicken and celery, and moisten with sharp vinegar. Thejuice of two lemons is an improvement.

MAYONNAISE DRESSING.

Yolks of three eggs, beaten, oil added gradually until asstiff as cake-batter; salt-spoon of salt, lastly the white of oneegg, beaten stiff. This is very nice for lobster or chickensalad, or as a dressing for celery.

SALMON SALAD.

One can fresh salmon, four bunches celery; chop as forchicken salad; mix with the salmon.

DRESSING.

One teaspoon of mustard, two tablespoons vinegar, yolksof two eggs, salt to taste, and a little cayenne pepper; mixthoroughly, add it to the salmon just before serving.

VIENNA COFFEE.

Equal parts Mocha and Java coffee; allow one heapingtablespoon of coffee to each person, and two extra to makegood strength; mix one egg with the grounds, pour on thecoffee half as much boiling water as will be needed, let thecoffee froth, then stir down the grounds, and let it boil fiveminutes; then let the coffee stand where it will keep hot, butnot boil, for five or ten minutes, and add the rest of the water.To one pint of cream add the white of an egg, well beaten;this is to be put in the cups with the sugar, and the hotcoffee added.

KAOKA COFFEE.

Put into an ordinary tea or coffee pot the same quantity ofK. O. K. as would be used of coffee, pour on sufficient boilingwater to extract the strength, letting boil fifteen minutes,after which add enough boiling water for the requirements ofthe family, remove from the stove and let settle for a fewmoments; milk or cream and sugar to taste. It will be foundto improve by long simmering on the stove, but be sure tolet it settle before using. Do not throw away any of theclear liquid, but heat it up again and add to the next brewing;it is even better than the first.

ELLEN’S COFFEE.

FOR SIX PERSONS.

Take one full cup ground coffee, one egg, a little coldwater; stir together, add one pint boiling water, boil up;then add another pint boiling water, and set back to settlebefore serving.

TEA.

One teaspoon of tea is allowed for each person; pour on alittle boiling water and let come to a boil; add as much hotwater as is necessary.

CHOCOLATE.

Tablespoon chocolate for each person. Pour on boilingwater and allow to thicken up; milk enough to cool; thenstir in well beaten egg and sugar to taste, add milk and boilfifteen or twenty minutes; flavor with vanilla. Beat whitesof eggs and pour over them when ready to serve.

WINE WHEY.

One pint sweet milk, boil, and pour sherry wine until itcurdles; then strain and use the whey.

BLACK CURRANT CORDIAL.

Five quarts black currants, two ounces ginger root, oneounce cloves, two ounces stick cinnamon, two ounces allspice,four nutmegs, one teaspoon cayenne pepper. Bruise the currants,the ginger root and cinnamon, add all the other spicesexcept pepper. Put into a thin muslin bag; put the pepperin another bag; pour over all one-half gallon whiskey. Letit stand forty-eight hours, stirring occasionally; strain thisoff, and put over the currants another half gallon of whiskey;stir thoroughly, and strain into the other whiskey; add tothis liquor four pounds granulated sugar. If too strong,dilute with a little water; then bottle.

BOULLION.

Two pounds lean beef, chopped fine; pour over it onequart cold water, put in a porcelain kettle, cover tight, andlet it simmer four hours. Strain off the tea and let it cool,beat the white of one egg and add to the tea; put in on thestove and stir until it comes to a boil; let it boil until it becomesperfectly clear, skimming; then strain through a finenapkin; season with salt to taste.

RASPBERRY VINEGAR.

Cut the berries with vinegar; let them stand forty-eighthours. Strain them through a sieve; add one pound whitesugar to one pint of juice; boil one-half hour, then bottle.If possible, use half red berries; they give a richer flavor,and the black ones the color.

RASPBERRY VINEGAR.

Three pints red berries; pour over them one pint cidervinegar and let stand twenty-four hours. Strain, and to onepint of juice add one pound of sugar; boil one-half hour, andwhen cold, bottle for use.

GENERAL DIRECTIONS.

Granulated sugar is preferable. Candy should not bestirred while boiling. Cream tartar should not be addeduntil the syrup begins to boil. Butter should be put in whenthe candy is almost done. Flavors are more delicate whennot boiled in the candy.

CREAM FOR BON-BONS.

Three cups sugar, one and one-half cups water, one-halfteaspoon cream tartar; flavor with vanilla. Boil until dropswill almost keep their shape in water; then pour into a bowlset in cold water; stir steadily with a silver or wooden spoonuntil cool enough to bear the hand; then place on a platterand knead until of fine even texture. If too hard, a fewdrops of warm water may be stirred in; if too soft, it mustbe boiled again. This is the general foundation of CreamBon-Bons. It must be flavored with chocolate, by adding atablespoon of melted chocolate while the syrup is hot.

CHOCOLATE CREAMS.

Set one-half cake cooking chocolate on a plate or flat dish,in the oven until soft. Prepare the cream (as cream bon-bons);roll into small balls; leave a few moments to dry, thenroll in the melted chocolate and place on buttered paper.Two two-tined forks will be found most convenient for rollingin the chocolate.

CHOCOLATE CREAMS.

One-half cup water, one-half cake chocolate, two cupssugar; flavor with lemon or vanilla. Boil the sugar andwater to a thick syrup, put aside until a little cool, then beatto a thick cream; add flavoring and make it into balls. Dipquickly into melted chocolate, place on buttered plate, andput in a cool place to dry.

ALMOND CREAMS.

Boil sugar, water, etc., as directed for cream, and whenpartially stirred, add a cup of blanched almonds (choppedfine). Treat as plain cream, and when well moulded, cut insquares or bars. Almond cream is very nice flavored withchocolate.

COCOANUT CREAM.

Make like almond cream, substituting grated or desiccatedcocoanut for the almonds.

CREAM ALMONDS.

Take enough of the plain cream in the hand to cover analmond, and roll the almond up in it. Almonds thus prepared,look and keep better, if rolled in powdered sugar.They are very nice made with chocolate flavored cream.

COCOANUT DROPS.

One pound cocoanut (grated and dried), one pound whitesugar, two eggs (well beaten). Mix this together, make themup pear shape; lay on a sheet of paper on a tin, about aninch apart. Bake fifteen minutes.

COCOANUT CREAM CANDY.

One cocoanut, one and one-half pounds granulated sugar.Put the sugar and the milk of the cocoanut together and heatslowly until the sugar is melted; then boil for five minutes;add the cocoanut (finely grated), and boil for ten minuteslonger, stirring constantly to keep from burning. Pour onbuttered plates, and cut in squares. Will take about twodays to harden.

CREAM WALNUTS.

Two cups sugar, two-thirds cup water. Boil without stirring,until it will spin a thread; flavor with vanilla. Set offinto a dish with a little cold water in; stir briskly until whiteand creamy. Have the walnuts shelled; make the cream intosmall round cakes with your fingers; press half a walnut oneither side, and drop into sifted granulated sugar. For creamdates, take fresh California dates, remove the stones and fillthe centre of dates with this same cream. Drop into sugar.

HICKORY NUT CANDY.

One cup hickory nut meats, two cups sugar, one-half cupwater. Boil sugar and water without stirring, until thickenough to spin a thread. Flavor; set off into cold water;stir quickly until white, then stir in the hickory nuts; turninto a flat tin, and when cold cut into small squares.

FRUIT CANDY.

One cocoanut, one and one-half pounds granulated sugar(wet with milk of cocoanut). Put in sauce pan, let it heatslowly; then boil rapidly five minutes; add the cocoanut(grated very fine), and boil ten minutes, stirring constantly.Try a little on a cold plate, and if it forms a firm paste whencool, take from the fire. Pour part of it out on to a large tinlined with greased paper; then add to the remaining creamone-quarter pound raisins (stoned), one-half pound blanchedalmonds, one pint pecans, one-half cup chopped walnuts.Pour over the other cream, and when cool cut in bars andsquares.

VANILLA CREAM CANDY.

Three cups sugar, one and one-half cups water, one-halfteaspoon cream tartar, butter size of a walnut; flavor withvanilla. Boil until it begins to thread, or until the drops aresomewhat brittle if dropped in cold water; pour into butteredplatters, and when sufficiently cool pull over a hook, orin the hands. It may be flavored with peppermint, lemon,&c. If chocolate flavoring is desired, grate it over the hotcandy, or place some melted chocolate on it before pulling.A pretty variety may be made by pulling the vanilla andchocolate candies together a few times, thus leaving it striped.Pulled candy should never be moved, after pouring into platters,until ready for pulling. It will be sure to granulate.

CREAM CANDY.

One pound white sugar, three tablespoons vinegar, oneteaspoon lemon extract, one teaspoon cream tartar. Add alittle water to moisten the sugar, and boil until brittle. Putin the extract; then turn quickly out on buttered plates.When cool, pull until white, and cut in squares.

BUTTER SCOTCH.

Two cups sugar, two tablespoons water, piece of butter thesize of an egg. Boil without stirring, until it hardens on aspoon. Pour out on buttered plates to cool.

CHOCOLATE CARAMELS.

Three cups brown sugar, one cup milk, one-half cakechocolate, one piece butter (size of an egg). Boil until thick;pour in a buttered pan, and when cool cut in squares.

CHOCOLATE CARAMELS.

Two cups molasses, one cup brown sugar, one cup creamor milk, one-half pound Baker’s chocolate, piece of buttersize of an egg. Beat all together; boil until it thickens inwater; turn into large, flat tins, well buttered. When nearlycold, cut into small squares.

MOLASSES CANDY.

Three cups yellow coffee sugar, one-half cup molasses, onecup water, one-half teaspoon cream tartar, butter the size ofa walnut. Follow the directions for vanilla cream candy.

BREAD AND CAKE.

Two cups of dough, two cups of brown sugar, one cup ofbutter, two eggs, two-thirds cup sour milk; mix one teaspoonfulsoda, one teaspoonful cinnamon, one teaspoonful clovesand allspice, one cup flour, one cup raisins.

GINGER COOKIES.

One cup sugar, two cups molasses, one cup butter, threeteaspoonfuls soda in one cup boiling water, two teaspoonfulsginger.

SPONGE CAKE.

Two cups flour, three cups fine sugar, ten eggs. Beat toa stiff froth. Grate rind and juice of one lemon. Bake in aquick oven.

WHITE WINGS CAKE.

Three cups sugar, one cup butter, one cup milk, three andone-half cups flour, whites of ten eggs; one teaspoonfulcream tartar, one-half teaspoonful soda, essence of almond.Excellent for either layer or loaf cake.

RUSSIAN CREAM.

Two-thirds box of Gelatine soaked in a cup of water one-halfhour; three pints of milk, one and one-half cups of sugar,six eggs. Scald the milk, add Gelatine and yolks of eggs,stir all together and boil—when boiled take off the stove.Beat whites of eggs stiff and stir into custard. Flavor withvanilla, serve with whipped cream or custard.

ORANGE CAKE.

Two cups of sugar, two cups of flour, one-half cup of water,two teaspoonfuls baking powder, a little salt, yolks of fiveeggs, whites of three eggs, grated rind and juice of one orangeand one lemon. Beat yolks and whites separately, and stirsugar and whites of eggs together, add yolks, then water andorange, then flour and baking powder.

FROSTING.

COPPLE PUDDING.

One pint of flour, one cup of sugar, one cup of milk, twoteaspoonfuls of baking powder. Bake in layers, spread raspberryjam and soft frosting between layers and over top.Serve with wine sauce.

CREAM SPONGE CAKE.

Break two eggs in a cup, fill the cup with sweet cream.One cup of white sugar, one and one-half cups of flour, oneteaspoonful of baking powder, flavor to taste.

ORNAMENTAL FROSTING.

Whites of two eggs, one-half teaspoonful tartaric acid, makestiff with powdered sugar. Make a cornucopia of paper, letfrosting run through small end in any design desired.

GRAHAM BREAD.

One pint sour milk, one pint graham flour, one cup whiteflour, one-half cup molasses, one teaspoonful soda. Steamone hour, and brown in oven.

ORANGE BASKETS.

Make a basket by taking inside out of orange and fill withany kind of icing you prefer. Makes one nice course.

BRANDY PEACHES.

Four pounds of fruit, four pounds of sugar, one pint ofwhite brandy. Make syrup of sugar with enough water todissolve sugar, put fruit in and let boil five minutes. Removefruit and boil syrup fifteen minutes, then add brandy. Putfruit in cans and fill with syrup.

FRENCH PICKLE.

One peck green tomatoes, eight large onions sliced,sprinkle one cup of salt through them. Let stand over night.Drain in the morning and boil in one quart of water, andfour quarts of vinegar until tender.

After boiling strain again through colander, then take onegallon vinegar, two pounds brown sugar, one pound whitemustard seed, two tablespoons grated allspice, two of cloves,two of cinnamon, two of ginger, two of mustard, one-half ofcayenne pepper. Put all together and boil one hour.

MAYONNAISE DRESSING.

Yolks of three eggs, one tablespoonful of mustard, onetablespoonful of sugar, one-tenth teaspoonful cayenne pepper,one teaspoonful salt, small half-cup vinegar, one pint of oil.Beat yolks and dry ingredients until light. Add a few dropsof oil at a time until thick, then add more rapidly. Then addvinegar, when done should be very thick. Place on ice for afew hours. Just before serving add one cup of cream.

A nice way to dispose of pieces of roast turkey, pork, veal,etc., is to cut fine, mix with celery, and use Mayonnaisedressing.

*** END OF THE PROJECT GUTENBERG EBOOK MOTHER HUBBARD'S CUPBOARD: RECIPES COLLECTED BY THE YOUNG LADIES' SOCIETY, FIRST BAPTIST CHURCH, ROCHESTER N.Y. FOURTH EDITION ***

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	Page.
Soups,	5
Fish,	8
Sundries,	12
Vegetables,	19
Bread,	25
Pies,	34
Plain and Fancy Desserts,	39
Cake,	53
Pickles, Canned Fruit, &c.,	68
Salads,	76
Beverages,	78
Sweets,	80
Miscellaneous	85

Two cups of sifted flour weighs	one pound.
One pint sifted flour weighs	one pound.
One pint white sugar weighs	one pound.
Two tablespoons of liquid	one ounce.
Eight teaspoons of liquid	one ounce.
One gill of liquid	four ounces.
One pint of liquid	sixteen ounces.

Movatterモバイル変換

The Project Gutenberg eBook ofMother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition

INDEX.

“Mother Hubbard’s Cupboard.”

SOUPS.

BEEF SOUP.

MACARONI or VERMICELLI SOUP.

SPLIT PEAS SOUP.

POTATO SOUP.

TURTLE BEAN SOUP.

NOODLES.

TOMATO SOUP.

SPICED SOUP.

BLACK BEAN SOUP.

MILK SOUP.

FISH.

TO FRY BROOK TROUT, OR ANY OTHER SMALL FISH.

BROILED WHITE FISH.

BAKED FISH.

CREAM GRAVY FOR BAKED FISH.

SAUCE FOR FISH.

FISH CHOWDER.

CLAM CHOWDER.

CLAM CHOWDER.

CODFISH BALLS.

CREAM OYSTERS.

SCOLLOPED OYSTERS.

OYSTER PIE.

SCOLLOPED CLAMS.

PICKLED OYSTERS.

PICKLED OYSTERS.

FRIED OYSTERS.

SUNDRIES.

HAM COOKED IN CIDER.

STEWED BEEF.

MOCK TERRAPINS (Supper Dish).

BEEF STEAK BALLS.

VEAL LOAF.

VEAL OMELETTE.

BAKED OMELETTE.

OMELETTE.

SWEETBREADS.

FROGS’ LEGS.

SOFT SHELL CRABS.

BONED CHICKEN.

CHICKEN PIE.

CHICKEN POT PIE.

SMOTHERED CHICKEN.

CHICKEN CROQUETTES.

STEWED MUSHROOMS.

LOBSTER CROQUETTES.

POTATO SALAD.

STEWED CRANBERRIES.

WELSH RAREBIT.

RICE CROQUETTES.

YORKSHIRE PUDDING.

STUFFING FOR TURKEY OR ROAST MEATS.

OYSTER DRESSING.

CAPER SAUCE.

MINT SAUCE.

GRAVY FOR ROAST MEATS.

DRAWN BUTTER OR EGG SAUCE.

GRAVY FOR TURKEY.

“ROLLED SANDWICHES.”

RAGOUT OF BEEF.

LAMB COOKED WITH PEAS.

PRESSED CHICKEN.

HAM FOR SUPPER.

VEGETABLES.

GENERAL DIRECTIONS.

POTATOES BOILED IN LARD.

STIRRED FRIED POTATOES.

BAKED POTATOES.

SARATOGA POTATOES.

SARATOGA POTATOES.

SCOLLOPED POTATOES.

POTATO ROLLS.

BROILED POTATOES.

FRIED TOMATOES.

BAKED TOMATOES.