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Transcriber's Note

 Obvious typographical errors have been corrected. A list of corrections is found at the end of the text. 

 Inconsistencies in spelling and hyphenation have been retained. A list of inconsistently spelled and hyphenated words is found at the end of the text. 

 Oe ligatures have been expanded. 

 Text enclosed between equal signs was in bold face in the original (=bold=). 

THE COOKERY BLUE BOOK

Prepared by the

SOCIETY FOR CHRISTIAN WORKOF THEFIRST UNITARIAN CHURCH, SAN FRANCISCO, CAL. 

"Tried and True"

San FranciscoC. A. Murdock & Co. , Printers1891

 _The capon burns, the pig falls from the spit; The clock hath struck twelve upon the bell; My mistress made it one upon my cheek-- She is so hot, because the meat is cold; Methinks your man, like mine, should be your clock, And strike you home without a messenger. My charge was but to fetch you from the mart Home to your house, the Phoenix, sir, to dinner-- My mistress and her sister wait for you. _

 _--Comedy of Errors. _

THE

COOKERY BLUE BOOK

SOUPS. 

=Bouillon Soup. =

4 pounds of round of beef cut into dice pieces. Trim off all fatty skin. 4 quarts water; 1 teaspoonful celery seed; 4 large onions; 6 largecarrots; bunch of parsley; 6 blades of mace; 16 whole cloves, salt andpepper to taste. 

Pour on the water, and let it simmer six hours, skimming carefully, forif any grease is allowed to go back into the soup it is impossible tomake it clear. Scrape the carrots, stick 4 whole cloves into each onion, and put them in the soup; then add the celery seed, parsley, mace, pepper and salt. Let this boil till the vegetables are tender, thenstrain through a cloth, pouring the soup through first, then putting themeat in it to drain, never squeezing or pressing it. 

If you wish to color it, you can put in a dessertspoon of burnt sugar. It can be nicely flavored by adding some walnut catsup, together withmushroom and a very little Worcestershire. 

=Beef Soup. =

Boil trimmings of roast beef and beef-steak bones for three hours. Cooland skim off fat; add half a salt spoon of pepper, 2 teaspoonfuls ofsalt, 3 potatoes, pared and cut up, 1/2 a carrot, 1/2 an onion, 3 gumbopods, half a bay leaf and a little chopped parsley. Add a few drops ofcaramel and serve hot. Strain, if preferred thin. 

=Tomato Soup without Stock. =

1 dozen tomatoes cut up and enough water to cover them; a salt spoon ofmustard, salt and 2 dozen cloves. Stew thoroughly and strain. Rubtogether 2 heaping tablespoons of flour and a piece of butter the sizeof an egg. Put this in the strained liquor and boil. This makes soup forsix persons. 

=Milk Tomato Soup. =

Boil 1 can of tomatoes very soft in 1 quart of water; strain, and add 1pint of milk, 1 teaspoonful of soda, small piece of butter, a shake ofmace, and salt to taste. Let it scald, not boil, and add 2 rolledcrackers. 

=Bisque Soup. =

2 large onions sliced, 1 can tomatoes. Boil together half an hour orlonger, then put through colander and add 1 quart beef stock, salt andpepper. Let this boil together a few moments. Whip 1 cup cream with theyolks of 4 eggs and 1 tablespoon of corn starch or flour; add this tothe stock, boil up, and serve at once. 

=Mock Bisque Soup. =

1 quart tomatoes, 3 pints milk, 1 large tablespoonful flour, butter sizeof an egg, pepper and salt to taste, a scant teaspoonful of soda. Putthe tomato on to stew and the milk in a double kettle to boil, reservinghalf a cup to mix with flour. Mix the flour smoothly with the cold milkand cook ten minutes. 

To the tomato add the soda, stir well, and rub through a strainer thatis fine enough to keep back the seeds. Add butter, salt and pepper tothe milk and then the tomato. Serve immediately. 

=Bean Soup. =

1 coffee cup of brown beans soaked over night; boil in a gallon of waterwith a piece of salt pork 3 inches square (a little beef is good, also)several hours, until beans are soft; strain, and add a small bit ofbutter, the juice of 1 lemon and a small cup of sherry wine. 

=Black Bean Soup. =

1 pint of beans soaked over night; 2 quarts water and boil five or sixhours, adding water as it boils away; when soft, strain out the skins, season with salt and pepper to taste. When ready for the table add alarge spoonful of sherry wine, 2 boiled eggs, sliced, and 1 lemon, sliced very thin. Do not cook it any after these ingredients are added. 

=Split Pea Soup. =

1 gallon water, 1 quart peas, soaked over night; 1/4 pound salt pork cutin bits; 1 pound lean beef cut the same. Boil slowly two hours, or untilthe water is reduced one-half. Pour in a colander and press the peasthrough; return to the kettle and add a small amount of celery choppedfine. Fry three or four slices of bread quite brown in butter--cut insquares when served. 

=Grandmother Sawtelle's Pea Soup. =

Soak a quart of dried peas over night. In the morning put them on toboil with fragments of fresh meat; also cloves, allspice, pepper andsalt. Let boil until soft, then strain through a colander. Have somepieces of bread or crackers inch square, and put them into the oven todry without browning; a pint of bread to a quart of peas. Take 2/3 of acup of melted butter and put the bread in it; stir until the bread andbutter are well mixed, then put into the peas and it is done. If thepeas do not boil easily add a little saleratus. 

=Green Pea Soup. =

Boil the pods first, then remove and boil peas in same water until softenough to mash easily. Add a quart of milk, and thickening made of atablespoonful of butter and 1 of flour. Boil a few minutes and serve. 

=Celery Soup (for six persons). =

Boil a small cup of rice till tender, in 3 pints of milk (or 2 pints ofmilk and 1 of cream); rub through a sieve, add 1 quart of veal stock, salt, cayenne and 3 heads of celery grated fine. 

=Cream of Celery Soup. =

4 teacups of chopped celery, 1 quart of milk; boil celery soft (savingwater it is boiled in); rub celery through fine sieve; mix celery andmilk. Take 1 heaping tablespoonful of flour, 1 even tablespoonful ofbutter, 1 scant teaspoonful of salt. If desired, can boil celery in themorning, then about half an hour before dinner take milk, flour, butter, salt and celery and boil together, stirring constantly so it will cookevenly. When the consistency of cream, it is ready for use. 

=Ox-tail Soup. =

1 ox-tail, 2 pounds lean beef, 4 carrots, 3 onions and thyme. Cut tailinto pieces and fry brown in butter. Slice onions and 2 carrots, andwhen you remove the tail from the pan put these in and brown also; thentie them in a thin cloth with the thyme and put in the soup pot. Lay thetail in and then the meat cut into small pieces. Grate over them theremaining 2 carrots, and add 4 quarts of water, with salt and pepper. Boil four to six hours. Strain five minutes before serving and thickenwith 2 tablespoonfuls of browned flour. Boil ten minutes longer. 

=Mushroom Soup. =

1 pint of white stock, 2 tablespoonfuls butter, 1/4 teaspoon of pepper, and 1 teaspoon of salt, 1 tablespoonful corn starch, 1 pint of milk;heat milk. Mix butter and corn starch to cream, and add hot milk andthen stock. Boil 1 pound of mushrooms until soft, and then strain. Havethem ready and add to the soup, letting it stand to thicken. It isimproved by a little whipped cream added before serving. 

=Soupe a l'Ognon. =

Put into a saucepan butter size of a pigeon's egg; add 1 pint of soupstock. When very hot add 3 onions, sliced thin, then a full 1/2 teacupof flour, stirring constantly that it may not burn. Add 1 pint boilingwater, pepper and salt, and let boil one minute, then placing on back ofrange till ready to serve, when add 1 quart of boiling milk and 3 mashedboiled potatoes. Gradually add to the potatoes a little of the soup tillsmooth and thin enough to put into the soup kettle. Stir all well, thenstrain. Put diamond-shaped pieces of toasted bread in bottom of tureenand pour soup over it. 

=Potato Soup. =

Boil and mash fine 4 large mealy potatoes; add 1 egg, a piece of buttersize of an egg, a teaspoonful of salt, 1 teaspoonful celery salt. Boil 1pint of water and 1 pint of milk together and pour on potatoes boilinghot. Stir it well, strain and serve. 

=Asparagus (white) Soup. =

Cut off the hard, green stems from two bunches of asparagus and put themin 2 quarts and a pint of water, with 2 pounds of veal (the knuckle isthe best). Boil in a closely covered pot three hours, till the meat isin rags and the asparagus dissolved. Strain the liquor and return to thepot with the remaining half of the asparagus heads. Let this boil fortwenty minutes more and add, before taking up, 2/3 of a teacup of sweetcream, in which has been stirred a dessertspoonful of corn starch. Whenit has fairly boiled up, serve with small squares of toast in thetureen. Season with salt and pepper. 

=Soup a la Minute (for six persons). =

Cut 4 ounces of fat salt pork in dice and set it on the fire in asaucepan; stir, and when it is turning rather brown, add 1 onionchopped, and 1/2 a medium-sized carrot sliced. When they are partlyfried, add 2 pounds of lean beef cut in small dice, and let fry fiveminutes. Then pour in it about 3 pints of boiling water, salt andpepper, and boil gently for three-quarters of an hour. 

=Caramel, for Coloring Soups. =

Melt 1 cup white sugar in a saucepan till it is dark; add slowly 1 cupcold water, stirring briskly, and boil till it thickens. Keep inlarge-mouthed bottle. 

[Illustration]

BREAKFAST DISHES. 

=Baked Omelet--No. 1. =

5 eggs, 1/2 cup of milk, 1/2 teaspoon corn starch, pepper and salt. Beatthe whites and yolks of the eggs separately and very stiff; stir lightlytogether and add other ingredients. Bake in a buttered pudding-dish andserve immediately. 

=Baked Omelet--No. 2. =

1/2 cup of milk boiled. Stir in the well-beaten yolks of 6 eggs tillthick. Add a dessertspoon of butter and salt to taste. After removingfrom the fire, add whites of 6 eggs, well-beaten. Bake ten minutes in anoven heated as for cake. 

=Bread Omelet. =

Bread crumbs and parsley rubbed fine; a little chopped onion; 3 eggsbeaten lightly. Add a cup of milk, pepper, salt and a little nutmeg, with a tablespoonful of butter. Bake in a moderate oven. 

=Baked Eggs. =

Separate the whites from the yolks keeping each yolk separate. Salt thewhites, while beating to a stiff froth, then spread on a platter. Placethe yolks at regular distances apart in cavities made in the beatenwhites, and bake in a moderate oven till brown. 

=Eggs (au miron) with Asparagus. =

Cut off the green part of the asparagus the size of peas, and scald inhot water a few minutes, then put in the saucepan with a little butter, small bunch of parsley and young onions tied together (so that it can beremoved before breaking the eggs on the asparagus). Add a little flour, water, salt, pepper and a little sugar, stewing together till the wateris evaporated. Then put in a baking-dish and break some eggs over thetop. Put a little salt, pepper and nutmeg over the eggs and cook in theoven, but not long enough to let the eggs get hard. Serve immediately. 

=Corn Omelet. =

Take the well-filled ears of corn, cut the kernels down the center, being careful not to loosen them from the cob; then takeout the pulp bypressing downward with a knife. To 3 tablespoons of corn pulp add thewell-beaten yolks of 3 eggs and a little salt. Beat the whites of theeggs to a stiff froth, mix with the corn, and put in a hot pan with alittle butter. Cover, and place where it will not burn. When done, foldover and serve on a hot dish. 

=Bananas (as a breakfast dish). =

Slice bananas lengthwise; put them in a buttered pan and brown in oven;or they can be dipped in butter and fried; or sliced and served coldwith cream. 

=Baked Peppers. =

Cut off tops; take the seeds out and fill with sausage meat. Bake fortyminutes. 

=Baked Beans. =

Soak 1 quart of pea beans over night in cold water. In morning drain andplace in earthen bean-pot with 1 teaspoon salt, 1/2 of pepper, 2 ofsugar, 1 pound fat pork, scored; fill the pot with warm water and bakein a moderate oven all day, as water evaporates adding sufficient tokeep them moist. They cannot be baked too long. 

=Fish-balls. =

1 cup of raw salt fish; 1 pint of potatoes; 1 teaspoonful butter; 1 eggwell beaten; a little pepper. Wash and pick the fish in small piecesfree from bones. Pare the potatoes and cut in small pieces. Put bothtogether in a stew-pan and cover with boiling water, and boil until thepotatoes are soft. Drain off the water, mash and beat till very light. When a little cool, add the egg and fry in very hot lard. 

=Potatoes with Cheese. =

The potatoes are boiled and cut in small pieces, covered with milk orcream. Put bread crumbs and cheese over the top. Add butter and baketill brown. 

=Vermicelli (as a breakfast dish). =

To 3 pints of bubbling, salted water, add 1 pint of the best vermicelli;boil briskly ten minutes, drain off all the water and serve hot withbutter and cream. 

FISH. 

=Fish a la Creme. =

3 pounds of sturgeon or any solid white fish boiled until tender. Removebone, mince fine, and season with salt, pepper, wine and lemon juice. 1quart milk, boiled with two good-sized onions until they are in shreds. Rub to a cream 1/2 pound butter and two large tablespoonfuls of flour. Strain the boiling milk with this and return to the stew-pan and boilagain, taking care to stir to prevent lumps and burning. Grate the rindof one lemon, with juice and one tumbler of wine and mix thoroughlythrough the fish. Take one loaf of bread, removing all crust, and passthrough the colander. Have dish very hot, putting fish and crumbs inlayers, bringing crumbs on top. Place in hot oven for a few minutes. Anice lunch dish. 

=A Norwegian Fish Dish. =

Take a fresh codfish weighing about 4 pounds; do not wash it, but wipewith a soft cloth wrung out in cold water. Scrape all the flesh fromskin and bone; and put the head, bones and skin on to boil, and whenthoroughly cooked, strain. Take equal parts of scraped fish and choppedsuet, one tablespoon of salt and pound to a paste. Add 2 eggs, 2tablespoonfuls of flour, a little mace and ginger. Boil some cream, andwhen cold, gradually add enough to make a soft batter. Try a little ofthis in the boiling stock to see if the consistency is right. Then putin a buttered, breaded mould and cook two hours. If some of the batteris left, form in balls and cook in the fish stock and serve as soup. 

=Finnan haddies (from Delmonico's). =

1/2 pound of fish picked up and braized in butter and cooked in thefollowing sauce: 1 cup of cream over hard boiled egg cut in squares; theyolk of 1 raw egg; a tablespoonful of Edan cheese, a little flour tothicken; a little pepper and Worcestershire sauce. Serve on toast. 

=Stuffed Smelt. =

Ingredients of stuffing: 1/4 cup of melted butter; 1 cup of breadcrumbs, 1 teaspoonful of chopped onion; 1/4 spoon of salt; 1/4 spoon ofpepper and a few herbs. Bone the smelt, stuff and sew up. Roll in meltedbutter and fine bread crumbs. Bake about fifteen minutes. 

SAUCE. --1/2 cup butter worked to a cream; yolks of 3 eggs beaten in oneby one; juice of 1/2 a lemon; 1/2 teaspoonful salt, 1/4 teaspoon pepperand 1/2 cup boiling water. Beat and put on stove in a saucepan ofboiling water to thicken. 

=Brown Fish Chowder. =

1 onion fried in butter. Cut any white fish in small pieces and fry inthis after first rolling the fish in flour. Take the fish out and lay onbrown paper. Put into a saucepan 2 tablespoonfuls dry flour and stiruntil it is brown; then gradually stir in a quart of water. When thishas boiled, add the fish and seasoning. 

[Illustration]

ENTREES. 

=Chicken Terrapin--No. 1. =

Chop the meat of a cold chicken and 1 parboiled sweet-bread quite fine. Make a cream sauce, with 1 cup of sweet cream, a quarter of a cup ofbutter and 2 tablespoonfuls of flour. Put in the chicken andsweet-breads. Keep it hot in a double boiler and just before serving addthe yolks of 2 eggs and a wine-glass of sherry wine. 

=Chicken Terrapin No. 2. =

Cut a cold boiled chicken in small squares, removing all the skin. Putinto a skillet with 1/2 pint of cream and 1/4 pound of butter, rolled in1 tablespoonful of flour, seasoned with salt and red pepper. Have ready3 hard boiled eggs chopped fine. When the chicken has reached a boil, stir in a large glass of sherry with the egg, and serve hot. 

=Chicken Terrapin--No. 3. =

Boil chicken in salted water. 1 quart of cold cooked chicken cut intodice; cooked livers of 1 or 2 chickens; 3 hard-boiled eggs; yolks of 2raw eggs; 1 cup of chicken stock; 1 cup cream; slight grating of nutmeg;1/3 teaspoon pepper; 1 level teaspoon salt; 4 tablespoons sherry; 3tablespoons butter; 2 tablespoons flour; 1 teaspoon lemon juice. Chophard-boiled eggs and add to chicken; sprinkle with salt, pepper andnutmeg. Add flour to melted butter and stock and stir for three minutes. Add cream after reserving 4 tablespoonfuls. Stir one minute. Add chickenmixture and let it simmer for ten minutes. Beat yolks well and addcream; pour into mixture and stir one minute. Remove from fire, and addwine and lemon juice. 

=Chicken for Lunch. =

Cut up 2 chickens; fry each piece quickly in bacon fat to a nice brown(not cooking them). Then stew them slowly with gumbo, a little pork, celery and 1/2 an onion till tender. Thicken with brown flour and dish, garnishing with parsley and sliced hard-boiled eggs. 

=Pressed Chicken (a nice luncheon dish). =

Boil a chicken, in as little water as possible, till the bones slip outand the gristly portions are soft. Remove the skin, pick the meat apart, and mix the dark and white meat. Remove the fat, and season the liquorhighly with salt and pepper; also with celery, salt and lemon juice, ifyou desire. Boil down to 1 cup, and mix with the meat. Butter a mouldand decorate the bottom and sides with slices of hard-boiled eggs; alsowith thin slices of tongue or ham cut in fancy shapes. Pack the meat inand set away to cool with a weight on the meat. When ready to serve, dipmould in warm water and turn out carefully. Garnish with parsley, stripsof lettuce or celery leaves and radishes or beets. The eggs and tonguecan be dispensed with if a plain dish is desired. 

=Beef Loaf. =

3-1/2 pounds fine chopped beef; 1/2 pound pork; 3 eggs; 1 large spoonfulof salt; 1 teaspoon pepper; 1/2 teaspoon nutmeg; 4 large spoonfuls milk;10 soda crackers rolled fine, saving out 1 to rub on the top. Put bitsof butter over the top. Press the meat several times with your hand tomake into a thin loaf. Bake in a quick oven one hour, putting water inpan. It requires no basting. 

=Beef Roll. =

Lean beef chopped fine; 1/2 cup bread crumbs; a slice of onion chopped;chopped parsley; the yolk of 1 egg; a little butter and lemon juice. Mixall thoroughly. Form in an oblong loaf, put in pan and bake half hour ina hot oven, basting two or three times with melted butter. Served with abrown sauce. 

=To Fry. Soft-shelled Crabs. =

Use them only when very fresh, as the shells harden after twenty-fourhours. Cut the ends of the small legs off; take off the gills and tucks;wash and drain well upon a cloth. A few minutes before serving dip themone after another in 2 eggs beaten as for an omelet; then in crumbs ofrolled cracker made very fine and fry them in very hot lard; not toomany at a time. Serve hot, with a garnish of parsley and pieces oflemon. 

=Deviled Crab. =

Pick the meat from one large crab and chop a little. Add 2 greenpeppers, chopped fine, and mix with cracker crumbs. Add sufficient soupstock to moisten and season to taste. Clean the shell and put in 1 layerof the ingredients. Add pieces of butter, then another layer, and so on, till shell is full. Then bake fifteen minutes, and serve. 

=Crab Creole (for four persons). =

1 crab; 1 good-sized onion; 1/2 can of tomatoes; 1 Chili pepper or pinchof cayenne; butter the size of a walnut; 2 tablespoonfuls of water; 1/2cup of cream; salt and pepper, and 1 tablespoonful of corn starch. Shredup crab, not too fine, cut up onion and chili pepper and put in a panwith the 2 tablespoonfuls of water. Boil briskly fifteen minutes; thenadd 1/2 can of tomatoes. Boil ten minutes, or until soft. Strain, putjuice back on fire. Add the butter, pepper and salt, and thicken with 1tablespoonful of corn starch. Add crab and cream. When all is hot, servewith toast. 

=Canapie Lorenzo. =

One-third New York cheese, one-third dessicated soft-shell crab, one-sixth green peppers chopped very fine. Make in patés about the sizeof a hand and bake brown. 

=Crab Cutlets. =

Pick up the meat of 2 crabs, seasoning with salt, pepper, a pinch ofmustard and a good tablespoon of Worcestershire sauce. Put in a saucepana piece of butter twice the size of an egg; when melted stir in 2tablespoons of flour, and add a cup of rich cream, stirring constantly. Mix in the prepared crab and set aside to cool. Then mould into cutlets, which you roll in egg and bread crumbs. Stick the claws you have savedinto the cutlets, and fry. Serve with or without parsley and slices oflime. 

=Shrimp Stew. =

Slice 3 onions and 3 tomatoes, and fry till well done. Rub together 1tablespoonful flour and a piece of butter, egg-size. Add red pepper, salt and 1 cup of cream. Put this in saucepan, with onions and 1 pint ofshrimps. Cook ten minutes, and serve on toast. 

=Terrapin Stew. =

Boil according to size thirty or forty minutes, so that the upper shellwill separate from the lower easily. Take "gall-bag" from liver, whichis always found on the right lobe. Avoid breaking, as it will give abitter taste and spoil the dish. Strip the skin from the claws, cut offthe nails and skin the head. Throw nothing away but the "gall-bag. " Cutall into small pieces; stew slowly in sherry wine closely covered, witha goodly supply of butter and red pepper, for one hour and a half. Saltto taste. If they have no eggs in them, add 2 or 3 eggs, hard-boiled, for each terrapin and the juice of 1 lemon, skinning another to lay ontop. When about to take from the fire, thicken with a little flour. Serve on hot toast, well-buttered, over which sprinkle a finely choppedegg. 

=Baked Oysters in the Shells. =

Take 50 small Eastern oysters with their liquor and a piece of butter. Drain the oysters very carefully and strain the liquor. Thicken with anounce of butter mixed with an ounce of flour. Stir, and boil fiveminutes. Finish with the yolks of 3 eggs. Add a little salt, some whiteand red pepper and grated nutmeg. Boil a few minutes longer, stirringconstantly. Then remove from the fire. Add the oysters and juice of alemon, and mix well with the sauce. Have ready some large, deep, well-shaped oyster-shells slightly buttered; fill these with theprepared oysters, sprinkle rolled cracker crumbs over; put a piece ofbutter on top of each; arrange in a pan; brown slightly in a pretty hotoven (about ten minutes), and serve. 

=Curried Oysters. =

Strain juice of oysters and cook alone till edges curl. Cook 1tablespoonful chopped onion and 1 tablespoonful butter five minutes. Mix1 tablespoonful curry powder, 2 tablespoonsfuls flour and stir intobutter. Add 1 pint sweet milk gradually, stirring constantly insaucepan. Mix oysters with the sauce. Pour over small slices of hotbuttered toast and serve immediately. 

=Fancy Roast of Oysters. =

Remove oysters from liquor and have them free from grit or shell. Scald1 pint of oyster liquor, and when boiling hot put in the oysters and letthem cook two or three minutes. Strain the liquor and put the oysters onpieces of toast. Arrange on a dish and set over steam to keep hot. Blendtogether 2 teaspoonfuls of flour and 1/2 cup of butter, moistening itwith oyster liquor. When well mixed, put into the hot liquor and letboil a few minutes, stirring well. Strain over the oysters, and servehot with lemons. 

=Sweet-breads. =

Clean and parboil the sweet breads; cut them in slices and dip in meltedbutter. Roll them in grated cheese; dip in beaten egg; roll in breadcrumbs and fry in hot fat. Serve with tomato sauce. 

=Veal Loaf. =

3 pounds of veal cutlets and a small piece of salt pork, all choppedfine together; a tea-cup of rolled crackers moistened a very little withwater; salt, pepper and 1 egg. Add summer savory, if you like. Put in abread-pan and bake one and a-half hours. Serve in slices when cold. 

=Meat Salad. =

Chop fine 2 pounds of cold corned beef, then take 2/3 of a cup ofvinegar, 1 tablespoonful of sugar and 1 egg. Beat all together, pourinto a pan and let boil; then pour into a dish to mould. Serve cold. 

=Welsh Rare-bit--No. 1. =

1 pound of fresh cheese, cut in small pieces; in chafing-dish add 1 cupof milk (or cup of Bass' ale), 4 teaspoonfuls butter, 4 small teaspoonsof mustard, 2 of salt and a little pepper. Stir it well, and cook untilit thickens (not curdle). Serve on toast. 

=Welsh Rare-bit--No. 2. =

1 egg, 1/2 a cup of milk; 1 cup of grated cheese, salt, cayenne pepperand mustard to taste. Heat the milk in a double boiler; melt the cheese. Add the egg, and pour all over squares of toast. 

=Cheese Sticks--No. 1. =

1 cup of grated cheese; 1 cup of flour; a little cayenne pepper; buttersame as for pastry. Roll thin; cut in narrow strips, and bake a lightbrown in a quick oven. (Serve with salad. )

=Cheese Sticks--No. 2. =

3 ounces of butter; 3 ounces of flour; 3 ounces of moist, rich cheese. Mix together and mould into a paste. Roll out and cut into strips aboutone-half inch wide and five long. Bake in a quick oven. A very nicerelish. 

[Illustration]

MEATS. 

=Boiled Ham. =

Put a ham weighing 14 pounds in a large kettle and half cover with coldwater and cook slowly. When the water boils, add a quart of sour whitewine and cook about five hours, or until tender. Put the ham in a bakingpan and trim off the under side nicely, and take off the skin. Cover aninch thick with currant jelly, put a cup of sherry in the pan and putinto a pretty hot oven. Let the fire go down; baste very often at first, that the wine may penetrate the jelly, and bake a half hour or more. 

=Calf's-head Stew. =

1 head, 2 bay leaves, 1 teaspoonful thyme, 6 quarts of water, 2 largecarrots, 1 sweet marjoram, 3 onions, 1 handful salt, 1 teaspoonfulpepper. Simmer 4 hours, skimming when necessary. Take out meat, strainbroth and cut tongue in small pieces. 2 large teaspoonfuls of butter inpan, 3 of flour, and cook until brown. Juice of 1 lemon, 3 hard-boiledeggs, chopped, 1/2 lemon, sliced, wine and red pepper to taste. Whenvery hot, serve. 

=Chops and Tomato Sauce. =

Fry some pieces of pork in the spider, then cut up and fry a few onions. Into this pour some peeled and cut-up tomatoes; stir till all cooked topieces and then strain. Thicken with a little flour. Broil chops, placeon a hot platter and pour the sauce over them. For 3 pounds chops, 1/4pound pork, about 3 onions, and 6 or 8 tomatoes are required. A fewcloves and a little chili pepper are considered by some an addition. 

=Kidney Stew. =

2 beef kidneys cut in small pieces. Pour cold water over, and as itboils pour off and repeat. The third time let it simmer slowly for twohours. Add 2 onions, chopped fine, and cook one hour. A few minutesbefore serving add sherry wine. Thicken with flour and serve on hottoast. This may be varied by adding curry; both are excellent. 

=Sheep's Tongues. =

Boil them in soup stock until tender, with a seasoning of salt, pepperand a bouquet of herbs. (1 or 2 cloves, 1 or 2 small onions, 1 bay leaf, sprig of parsley, some whole black pepper tied in a little white bag andremoved after an hour. ) When done add to the stock some browned flourand butter, tomato juice to taste, and a little lime juice. Garnish withtriangles of toast around the dish. 

=Spanish Receipt for Cooking Tongue. =

Soak a fresh tongue over night. In the morning take the skin off byboiling water. Mix together 1 large spoon of lard, 1 quart raw beans, chopped fine, with the lard, 2 or 3 onions, chopped not very fine, and alittle parsley. Fry all together for a little while; then add to this 1cup of stock, 1 cup of wine, a head of garlic, pepper, salt, cinnamon, and 3 laurel leaves. Then put a paper over top of saucepan and put oncover very tight. Cook for two or three hours over a slow fire; thenstrain the same through a colander. Add to the strained sauce 1 or 2spoonfuls of brown flour to thicken. Put over the fire a little while, and then pour over the tongue. 

=Chestnut Stuffing. =

Shell 1 pint of large chestnuts; pour on boiling water and remove theinner skin. Boil in salted water, or stock, until soft. Mash fine andmix with them 1 cup of fine rolled crackers. Season with 1 teaspoonfulof salt, 1 salt spoon of pepper, and 1 teaspoonful of chopped parsley. Moisten with 1/3 cup of melted butter. This stuffing is especially nicefor quail. 

=Stuffing for Turkeys. =

5 Boston crackers, rolled, piece of salt pork size of an egg, choppedfine. Add 1/2 pint of milk and season with salt and pepper. (Add sage ifyou wish. ) Let it scald, then beat 3 eggs and stir in. Add milk till itis the consistency of batter fritters, put in the turkey and bakeslowly, basting frequently. 

[Illustration]

SALADS. 

=Boiled Salad Dressing. =

3 eggs, 3 tablespoons dry mustard, 1 teacup of oil or cream, 1/2 cupvinegar, salt to taste. Mix eggs and mustard to a cream, then add oildrop by drop, vinegar drop by drop, salt to taste. Put on stove and stirall the time, and let it scarcely come to a boil. When cold, bottle andkeep in a cold place. 

By beating all the ingredients well together with an egg-beater it is ascreamy as when oil is added drop by drop. 

=Dressing for Cold Slaw. =

Yolks of 1 or 2 eggs, 3 tablespoons vinegar, 1 teaspoon salt, 1 ofmustard, butter size of an egg. Cook like custard. 

=Clayton's Celebrated Salad Dressing. =

Take 3 tablespoonfuls of mustard, mixed quite stiff. Pour on this slowly1/4 of a pint of best olive oil, stirring rapidly till thick. Then add 3eggs, and after mixing slightly pour in slowly the remaining 3/4 of apint of oil, stirring rapidly till the mixture forms a thick batter. Next take 1 teacup of best wine vinegar and juice of 1 lemon, a smallteaspoonful of salt and 1 of white sugar. Stir until the ingredients arewell mixed. When bottled and tightly corked, this will remain good formonths. 

=Salad Dressing. =

1/2 salt spoon pepper, 1 of salt, 1 teaspoonful mixed mustard, 1tablespoonful powdered sugar, 3 tablespoons of best olive oil, 3tablespoons cream, 2 tablespoons vinegar, 1 hard-boiled egg. 

=Tomato Salad. =

Scald and peel tomatoes and cut holes in the top of each. Make a richsalad dressing, into which stir some cold peas, beans and beets, finelychopped. Stuff the tomatoes with this, and pour dressing over. Garnishthe dish with fine lettuce leaves. 

[Illustration]

VEGETABLES. 

=Baked Cream Potatoes. =

Cut raw potatoes in very thin slices and put a layer of them in abuttered earthen dish. Cover the layer with pieces of butter, and seasonwell with pepper and salt. Then put another layer and season in samemanner, so proceeding till the dish is full. Over all pour a pint ofcream or rich milk, and set in the oven to bake a half hour. This is avery nice lunch dish. 

=Escalloped Potatoes. =

Take some cold sliced potatoes, butter your baking dish, put a layer ofpotatoes, dredge over flour, put on bits of butter, salt and pepper. When your dish is full, pour over rich milk and bake brown. Serve hot. 

=Potatoes in Cases. =

Bake potatoes of equal size, and when done and still hot, cut off asmall piece from each potato. Remove the inside carefully, leaving theskin unbroken. Wash the potato and season generously with butter, pepperand salt. Return it with spoon to the potato skin, allowing it toprotrude about an inch above the skin. When enough skins are filled usea fork to make the potatoes rough above the skin. Put them in a quickoven to color the tops. 

=Stewed Carrots (French style). =

Take 2 bunches French carrots, clean and trim; put in a saucepan withsalt, pepper, 1 teacup of water, 2 tablespoons of butter, 8 lumps ofsugar, cover and boil for half an hour. Then remove the lid and placewhere they will simmer slowly till all the water has cooked away, leaving nothing but the butter. 

=Stuffed Artichokes. =

Boil artichokes till soft. When cold, scrape leaves and cut out thehearts. Chop and mix in 1 tablespoonful Worcestershire sauce, 1 egg, 1/4cup butter, pinch of salt, red and black pepper. Roll into balls and putinto heart of the artichoke. Put a piece of butter on top of each andbake fifteen minutes with a hot fire. This receipt is for twelveartichokes. If you wish, bread crumbs can be added to the mixture. 

=Boiled Artichokes. =

First clean, then soak in cold water fifteen minutes. Then put inboiling water till soft, testing them by pulling off leaves. 

=New England Corn Pudding. =

Take 2 dozen ears of green corn well-filled, but young; grate or poundthe corn, and add 1 pounded soda cracker and a little salt. Bake twohours in a moderate oven, and a rich crust will form. Serve with butter. 

=Celery Root. =

Pare and boil till tender in salted water. Thicken the liquor with flourand cream, or milk, and pour over toast. Stewed celery and mushroomsare served in the same manner. 

=Stuffed Tomatoes--No. 1. =

Cut off a small piece of the top; squeeze out the seeds and water. Remove the meat of the tomato with a spoon, without breaking or injuringthe shape. Fry an onion cut fine, then put in your stuffing (sausagemeat, chicken, veal or beef hashed fine), salt, pepper, parsley and alittle green pepper, cut fine. To this add all the meat of the tomatoyou removed with the spoon. When well mixed and cooked fill each withthe dressing, on top sprinkling toasted bread crumbs and a piece ofbutter. Bake in tins. 

If you use sausage meat as stuffing add a little bread soaked in waterand squeezed hard, so that it will readily mix with the meat. 

=Stuffed Tomatoes--No. 2. =

Take nice, smooth tomatoes and remove part of the insides. Chop 1 smallonion, 2 green peppers and some of the tomato that was removed. Addcracker crumbs and soup stock to moisten. Fill the tomatoes, adding asmall piece of butter to each one, and bake from ten to fifteen minutes. 

=Squash and Corn (Spanish style). =

3 small summer squashes, 3 ears of corn. Chop squash and cut corn fromcobs. Put in a saucepan a spoonful of lard or butter, and when very hotan onion; fry a little and add the corn and squash, 1 tomato, 1 greenpepper cut small and salt to taste. Cover closely, and stir frequentlyto prevent burning. 

=Stuffed Peppers--No. 1. =

Cut off the tops and remove the seeds. Cut in small pieces 8 or 10tomatoes and cook with a little butter and onion until tender. Add somerice boiled in water or stock (or bread crumbs), and a little salt, thenmix with the tomatoes. Add a little chopped celery, fill the peppers, and put a little butter over the top of each. Cook in the oven twentyminutes and serve at once. If the peppers are boiled a few minutesfirst, they will retain their bright green color. 

=Stuffed Peppers--No. 2. =

Crumb 4 slices of bread and wet with 1/2 cup soup stock, small piece ofbutter, pinch of salt, a dash of pepper, seeds of the pepper and atablespoonful of the chopped rind. Place in baking plate with verylittle water, and bake fifteen minutes in a quick oven. This mixturewill fill six peppers. 

[Illustration]

BREAD. 

=Brown Bread--No. 1. =

2 cups Indian meal, 2 cups rye meal, 1 cup flour, 1 cup molasses, 2teaspoonfuls saleratus and sour milk enough to make it the consistencyof Indian cake. Put some of the saleratus in the molasses and stir tillit foams. Put the remainder in the sour milk. Boil three hours. Removefrom the pan, place on a tin and bake fifteen minutes, to dry off thesteam. 

=Brown Bread--No. 2. =

3 cups corn meal, 3 cups of Graham meal, 2/3 cup syrup, 1 teaspoonfulsoda, and salt to taste. Sufficient milk to make a thin batter. Boilthree hours. 

=Brown Bread--No. 3. =

2 cups Indian meal, 1 cup rye meal, 1 cup molasses, 1 cup sour milk, 2cups sweet milk, pinch of soda, and salt to taste. Steam four hours. 

=Muffins--No. 1. =

2 eggs, well beaten, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 2 cupsmilk, 4 cups flour, 2 teaspoonfuls baking powder, pinch of salt (bakingpowder and salt sifted with flour). Bake in a quick oven. 

=Muffins--No. 2. =

1-1/2 cups flour, scant cup milk, 1 teaspoon cream of tartar, 1/2teaspoon soda, 1 tablespoon butter melted, but not oily, 1 tablespoonsugar, 1 egg. Add butter the last thing. 

=Raised Muffins. =

1 pint milk, scalded, and a small piece of butter. When cool, add alittle salt, 1 tablespoon sugar, 1/2 cake compressed yeast, 1 egg, andsufficient flour to make a stiff batter. When raised bake in muffinrings. 

=English Muffins. =

4 cups flour, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 1 cup boiledmilk, 1/2 cup liquid yeast. Set to rise over night; in the morning rollout three-fourths of an inch thick; cut with biscuit-cutter, and allowtime to rise again; then cook on a griddle on top of stove, turning ashot cakes. It improves them to flour the board with corn meal. 

=Corn Bread--No. 1. =

2-1/2 cups flour, 1/2 cup meal, 1 cup milk, 3 eggs, beaten separately, 2tablespoons butter before melting, 3 teaspoons baking powder, 2 heapingtablespoons sugar, a little salt. 

=Corn Bread--No. 2. =

1 cup corn meal, 1/2 cup flour, 1 spoon sugar, 1 spoon salt, 1 smallspoon soda, 2 small spoons cream of tartar, 1 egg, enough milk to make athin batter. Add melted butter at the last. 

=Corn Meal Muffins. =

1 pint milk, 1/2 pint Indian meal, 4 eggs, 1 tablespoonful butter, salt, and 1 teaspoonful sugar. Pour the milk boiling on the meal. When cooladd the butter melted, salt, sugar and yolks of eggs; lastly, thewhites, well beaten. Bake in a well-heated oven. 

=Rice Corn Bread. =

1 cup of mashed boiled rice, 1 cup of corn meal, 2 eggs, well beaten, 1/2 teaspoon of salt, 1 teaspoon of butter, 1 teaspoon of baking powder, sufficient milk to make a thin batter. 

=Rice Bread. =

1 pint rice flour, 1 pint milk, 2 eggs, 2 tablespoons wheat flour, 1-1/2butter and 1-1/2 teaspoons baking powder. Bake in shallow pans fromtwenty minutes to half-hour. 

=Breakfast Gems. =

1 egg, 1 scant cup milk, 1 scant cup flour, 1/2 teaspoon baking powder. Beat the white of the egg to a stiff froth and stir in last. Bake inlong gem pans, having them very hot before putting mixture in. 

=Coffee Cake. =

2 cups flour, pinch of salt, 1/2 cake compressed yeast. Make a spongeand rise till morning, then add 2 eggs, 1 cup sugar, a little meltedbutter, 1 cup flour. Set to rise till 11:30 o'clock. Sprinkle sugar andcinnamon on top, and bake. 

=Parker House Rolls. =

2 quarts of flour, make a hole in the center, and put in a smallteaspoonful of salt, 1 tablespoonful sugar, 1 tablespoonful butter, 1pint of milk boiled, but cold, 1/2 cup yeast, and let rise over night. In the morning knead fifteen minutes, let rise again, roll thin, cutround, put a little butter on one-half, double over and bake. 

=French Rolls. =

1 pint of scalded milk, let cool, then add 2/3 cup of yeast, 1/2 cupsugar, 2 quarts flour, small piece of butter, worked into the flour. Pour the milk into center of flour, and let stand over night; thenknead, letting it rise very light; then knead again, and mould, lettingit rise again, and bake. 

=Graham Rolls. =

2 cups Graham flour, 1 tablespoon white sugar, 1 teaspoon soda and 2 ofcream of tartar. Mix all together, and to it add cold water; make thinand bake in a gem baker, which has been already heated and greased. Bakein a hot oven. 

=Buns. =

4 cups flour, 1/2 cup sugar, sifted together, pinch of salt; make a holein flour and drop in 1 egg, 1 cup milk, 1/2 cake compressed yeast, melted butter, the size of an egg. Raise until morning. When mixed overadd a handful of currants, and set to rise until 10:30. Roll soft, cutwith biscuit-cutter, and raise again till 11:45. After baking tenminutes, rub the top with sugar and water. 

=Waffles. =

2 cups sifted flour, 1-1/2 cups milk, 2 eggs, 2 tablespoons meltedbutter, 1 teaspoon baking powder. 

=Apple Biscuit. =

2 cups flour, 2 teaspoons baking powder, 1 of salt, 1 tablespoon lard, 1of sugar, 1 egg. Break the egg into the flour. Add sufficient milk tomake a stiff batter, and pour into a shallow pan. Pare and slice apples, covering the top of the batter with them. When almost done, sprinklesugar over them. 

=Hominy Cake. =

1 pint cold hominy, 2 eggs, 1 tablespoon rice flour, small piece ofbutter. Bake in pans, like corn cake. 

=Huckleberry Cake. =

4 cups flour, 1 of sugar, 2 eggs, 1 tablespoon butter, 2 teaspoons yeastpowder, 2 scant cups of milk. Stir in as many berries as the batter willhold together, and bake in a pan. Canned berries are very good in thisway. Serve hot for lunch. To be eaten with butter. 

[Illustration]

CAKE. 

=Almond Drop Cakes. =

1 pound powdered sugar, 1/4 pound powdered almonds, 9 eggs (3 whitesleft out), beaten separately, 2 grated lemon peels, 2 spoonfuls rosewater. Put rose water and sugar on top of each cake, after they aredropped with a dessertspoon on the pans. 

=Angel Cake. =

Whites of 11 eggs, 1-1/2 cups granulated sugar, 1 cup flour, 1 teaspooncream tartar, 1/2 teaspoon of almond or vanilla. Beat the eggs to afroth; sift the sugar five times; sift the flour 4 times; add creamtartar and sift again. Beat eggs and sugar together; add flavoring; thenflour; stir quickly and lightly; put in an unbuttered pan and bake 3/4hour in moderate oven. 

=Cream Cakes--No. 1. =

Boil in 1/2 pint of water 3/4 cup of butter; stir in while boiling 1-1/2cups of flour. Remove from fire, let it stand five minutes, and thenstir in gradually 5 eggs, lightly beaten, and 1/2 teaspoon of soda. Dropin pans half the size you want them, and bake fifteen or twenty minutes. 

=Cream Cakes--No. 2. =

1 pint boiling water, 1 cup butter, 2 of sifted flour put in while waterand butter are boiling. Let this cool, then add 6 eggs, one at a time, and beat in thoroughly, 1 tablespoon of milk with 1/3 teaspoon sodadissolved in it. 

=Cream Cakes--No. 3. =

Make a layer cake of 2 cups sugar, 1/2 cup butter, 3 eggs, 1/2 cup milk, 3 of flour, an even teaspoon baking powder. Bake in three layers. Forthe cream take 1/2 pint milk, and when boiling stir in 2 even teaspoonscorn starch, dissolved in a little cold milk, 1 tablespoon sugar and 1egg, stirring briskly a few moments. When cool, spread on the cake. Flavor with vanilla or lemon. 

=Cream Puffs. =

1 cup hot water, 1/2 cup butter. Boil water and butter together, andstir in 1 cup dry flour while boiling. When cool add 3 eggs, not beaten. Mix well, and drop by spoonfuls in buttered tins. Bake in a quick oventwenty-five minutes. This makes fifteen puffs. When cool fill withwhipped cream. 

=Ice Cream Cake. =

1 cup butter, 2 cups sugar, a little more than 2/3 cup of milk, 4 evencups of sifted flour, in which has been sifted 2 teaspoons of bakingpowder; flavoring and the whites of 5 eggs beaten stiff, added last. Cream the butter and sugar, add milk, then flour, with baking powder, flavoring and whites of eggs, the cake well-beaten as each ingredient isadded. Bake in jelly-cake tins, two white layers, reserving enough tomake one layer colored with a little of Price's coloring, which willmake one pink layer. Put this between the two white layers, with a thinfrosting spread between, then frost the whole cake. By dividing the cakebefore baking into three parts, keeping one white, adding the pinkcoloring to another, and a heaping tablespoon of grated chocolate to thethird, you can have the three layers different, nice ice cream bricks. 

=Chocolate Cake--No. 1. =

1 cup butter, 2 of sugar, 1 of milk, 2-1/2 of flour, 5 eggs, 2 teaspoonsbaking powder, 1 cake of Baker's chocolate. Grate the chocolate and addto the cake before the flour; flavor with vanilla, and bake in layers. 

FILLING. --1 pound of sugar, 3 eggs, 1/2 cake of Baker's chocolate, 1 cupgrated cocoanut. Cover the top of cake with grated cocoanut. 

=Chocolate Cake--No. 2. =

1-1/2 cups sugar, 1/2 of butter, 1/2 of milk, 1-3/4 of flour, 1/4 poundof Baker's chocolate, 3 eggs, 2 teaspoons baking powder. Scrape thechocolate fine and add 5 tablespoons of sugar to it (this in addition to1-1/2 cups). Beat the butter to a cream. Gradually add sugar, beatingall the while. Add 3 tablespoons of boiling water to the chocolate andsugar. Stir over the fire until smooth and glossy, then stir into thebeaten sugar and butter. Add to this mixture the eggs well beaten, thenthe milk and flour in which the baking powder has been thoroughly mixed. Bake twenty minutes in a moderate oven. This makes two loaves. 

=Chocolate Cake--No. 3. =

1 cup butter, 2 of sugar, 1 of milk, 5 eggs (omitting whites of 2), 1teaspoon cream tartar, 1/2 of soda, 3-1/2 cups flour. 

FROSTING. --Whites of 2 eggs, 6 heaping tablespoons grated chocolate, 1cup powdered sugar, 1 teaspoon vanilla. Frost while cake is hot. Thisrecipe makes two loaves. 

=Chocolate Loaf Cake. =

1 cup sugar, 1 of milk, 2 of flour, 2 eggs, 1 teaspoon soda dissolved inthe milk. Melt 1/2 cup sugar, 1/2 of milk, yolk of 1 egg, 1/2 cake ofchocolate to a smooth cream and add to cake. Bake in a moderate oven. 

=Chocolate Caramel Cake. =

2 cups sugar, 2/3 cup milk, 3 eggs, beaten separately, 2 tablespoonsbutter, 2 cups flour, 2 teaspoons yeast powder, 1 teaspoon vanilla. Bakein layers. 

WHITE FILLING. --1-1/2 cups granulated sugar, 1/2 cup milk. Boil eightminutes, then add 1 tablespoon flour stirred in 2 tablespoons cold waterand then boil five minutes longer. When cool beat to a cream. 

CHOCOLATE CARAMEL FILLING. --The same as above, only 1/4 stick of Baker'sunsweetened chocolate. 1 teaspoon vanilla. 

=Lemon or Orange Jelly Cake. =

1 cup butter, 2 cups sugar, 2/3 cup milk, 4 eggs, 3 cups sifted flour, and 1 heaping teaspoon baking powder. Bake in four layers. 

=Jelly--for Cake. =

1 small cup sugar, 1 egg. Grate the rind and use juice of 1 lemon ororange, 1 tablespoon water, 1 teaspoon flour. Place the dish in a kettleof boiling water and let it thicken. When cool spread between the cakes. This is very nice for any layer cake. 

=Apple Cake in Layers. =

1-1/2 cups sugar, 1/2 cup butter, 1/2 of milk, 2-1/2 flour, 3 eggs(whites and yolks beaten separately), 2 teaspoons yeast powder. 

FILLING. --2 apples, grated rind and juice of 1 lemon, 1 egg. Boil tillit thickens, and cool before using. Spread between layers. 

=Sunshine Cake--No. 1. =

Whites of 6 eggs, yolks of 4, 1 cup of sugar, 3/4 flour, scant teaspooncream of tartar, salt, 2 teaspoons orange juice and grated rind. Siftsugar and cream tartar together several times, then mix with well-beatenwhites, add beaten yolks, sift flour and salt several times, mixaltogether, put in orange and bake from forty to fifty minutes in a panwith pipe in center. Do not look at it for at least twenty minutes. Donot butter pan, nor remove from it till cold. 

=Sunshine Cake--No. 2. =

Yolks of 11 eggs, 2 cups sugar, 1 of butter, 1 of milk, 1 teaspoon creamof tartar, 1/2 of soda, 4 cups flour. Flavor to taste. 

=A Delicious White Cake. =

1 pound sugar, 1 pound butter, 1 pound flour, a little baking powder, whites of 20 eggs, and flavoring. 

=White Cake. =

1/2 cup butter, 1/2 of milk, 1 of sugar, 2 of flour, 1 teaspoon yeastpowder, whites of 2 eggs, almond flavoring. 

=Snow Cake--No. 1. =

Whites of 10 eggs, 2 jelly glasses of powdered sugar, 1 of flour, 1teaspoon cream tartar. 

=Snow Cake--No. 2. =

1 cup sugar, 1/2 of butter, 1/2 of milk, 1 teaspoon yeast powder, 2 cupsflour, vanilla flavoring. After being well mixed, stir in the whites of4 eggs, and beat vigorously. 

=Rose Cake. =

1 pound flour, 3/4 pound sugar, 1/2 pound butter, 1 cup rose water, 5eggs, 1 teaspoon dry soda. Sift white sugar over cake when put in theoven. 

=Feather Cake. =

1 egg, 1 tablespoon butter, 1 cup sugar, 2 cups flour, 1/2 cup milk, 2teaspoons baking powder. 

=Delicious Cake. =

2 cups sifted sugar, 3/4 of butter, 5 eggs, beaten separately, 1/2 cupof milk, 1 teaspoon baking powder in 2-1/2 cups sifted flour, 2tablespoons brandy. 

=Gold Cake. =

Yolks of 5 eggs and 1 whole egg, 2 cups sugar, 1 of butter, 2/3 cupmilk, 3 of flour, 1 teaspoon cream of tartar, 1/2 of soda. 

=Silver Cake. =

Whites of 5 eggs, 1-1/2 cups sugar, 1/2 cup butter, 3 even cups flour, 1of milk, 1 teaspoon cream tartar, 1/2 of soda, flavor with vanilla. Beatbutter and sugar to a cream; beat whites to a stiff froth and add. Siftcream tartar with flour and dissolve soda in milk. Stir in a littleflour before adding milk. 

=Marble Cake. =

Whites of 6 eggs, 1-1/2 cups sugar, 3/4 cup butter, 1/3 cup milk and1-3/4 cups flour, 1 teaspoon cream of tartar, 1/2 of soda. Flavor withlemon. 

DARK PART. --Yolks of 6 eggs, 1-1/2 cups brown sugar, 3/4 cup butter, 1-3/4 cups milk, 1 teaspoon cream tartar, 1/3 of soda, 1 teaspoon eachallspice, cinnamon and cloves. Mix lightly together, or bake in layers, as you please. 

=Cold Water Cake. =

2 cups sugar, 2 of flour, 1/2 cup butter, 1 of cold water, 2 eggs, 2teaspoons cream of tartar, 1 of soda. Beat thoroughly. Bake in cups. Tobe eaten with butter, hot. 

=White Mountain Cake. =

1-1/2 cups butter, 1/2 of cream, 2 of sugar, 3 of flour and 4 eggs. Addcurrants. 

=Federal Cake. =

1 pound flour, 1 of sugar, 1/2 of butter, 4 eggs, 1 teacup cream, 1/2wine-glass brandy, 1 of wine, 1 nutmeg, 1 pound raisins. 

=Lincoln Cake. =

2 eggs, 2 cups sugar, 1/2 cup butter, 1 of milk, 3 of flour, 1 teaspooncream of tartar, 1/2 of soda. Flavor to taste. 

=Harrison Cake. =

1 cup butter, 2 of brown sugar, 1 syrup, 1 milk, 4 eggs, 5 cups flour, 1nutmeg, 1 teaspoon soda. Fruit to suit. 

=Victoria Cake. =

1 cup butter, 2 of sugar, 4 of flour, 4 eggs, 1 cup sour milk, 1teaspoon soda, 1 cup molasses, 1 pound currants, 1 of raisins, 1wine-glass brandy, 1 nutmeg, 2 teaspoons of cloves, 2 of cinnamon, 1/2pound citron. 

=Pound Cake. =

1 pound flour, 1 of sugar, 11 ounces butter, 10 eggs, 1/2 teaspoon soda. 

=Sponge Pound Cake. =

1 heaping cup sugar, 1 scant cup butter, 6 eggs leaving out whites of 2for icing, 1-1/2 cups flour, 1-1/2 teaspoons baking powder. Flavoring. 

=Aunt Sharlie's Sponge Cake. =

1 pound powdered loaf sugar, 7 eggs, beaten separately, juice and gratedpeel of lemon, 1/2 pound dried flour sifted in at the last. 

=Sponge Cake to Roll. =

4 eggs, 1 cup powdered sugar, 1 of flour, 1 teaspoon cream tartar, 1/2teaspoon saleratus, 1 tablespoon cold water. Sift the sugar, flour andcream tartar together; then add eggs, and stir together ten minutes; addwater, soda and flavoring, and bake in biscuit-pan. To make jelly roll, lay on bread-board, spread with jelly and roll. 

=Sponge Cake--No. 1. =

2 cups sugar, 4 eggs, 1 cup water, 2 of flour, 2 teaspoons yeast powder, salt and flavoring. 

=Sponge Cake--No. 2. =

1 cup sugar, 1 of flour, 4 eggs, 1 heaping teaspoon baking powder, 5tablespoons water. Rub sugar and yolks together until very light andcreamy. Add water and 1/2 of the flour. After sifting baking powder andflour twice, add remaining flour with beaten whites, and a pinch ofsalt. Stir gently. 

=1, 2, 3, 4 Cake. =

1 cup butter, 2 of sugar, 3 of flour, 4 eggs, 1 cup milk, 2 heapingteaspoons baking powder, 1/2 teaspoon each of vanilla and lemon. Rub thebutter and sugar until very light and creamy; then add 2 eggs and beatwell; add 2 more and beat again; then sift in flour after having siftedit with the baking powder. Stir in milk with the flour, and addflavoring. 

=Molasses Plum Cake. =

Scant 2/3 cup butter, 1 cup sugar, 1 of molasses, 1 of milk, 3 eggs, 4cups flour, 1 teaspoon soda stirred into molasses, 1 teaspoon each ofcloves, nutmeg and cinnamon, 1 cup of stoned and chopped raisins. 

=Dark Cake. =

1 cup sugar, 1 of butter, 1 of sour milk, 1 of molasses, 4 of flour, 1teaspoon soda, 1 pound raisins. All kinds of spice. This cake will keepa long time. 

=Plain Spice Cake. =

1/2 cup butter, 1 of water or milk, 2 of brown sugar, 2 eggs, 3-1/2 cupsflour, 1-1/2 teaspoons yeast powder, 1 teaspoon cloves, 1 of cinnamon, 1of allspice, and 1 cup of currants or raisins can be added, if desired. 

=Fruit Cake--No. 1. =

1 pound citron, 2 of currants, 2 of raisins, 1 of flour, 1 of butter, 1of sugar, 9 eggs, 1/2 teaspoon soda, 1/2 cup molasses, 1 teaspooncloves, 1 of nutmeg, 1 of mace, 1 of cinnamon, 1 of allspice, 2 oflemon, wine-glass of brandy and 1 of sherry. 

=Fruit Cake--No. 2. =

1 pound flour, 3/4 butter, 1/2 sugar, 2 of currants, 2 of raisins, 1/2of citron, 1-1/2 cups molasses, wine-glass of brandy, 1 of wine, 1/2teaspoon saleratus, 8 eggs. Bake in a slow oven three hours. Add spicesas desired. 

=Snow Tea Cakes. =

3 tablespoons sugar, 3 cups milk, 2 eggs, 4 cups flour, 2 teaspoonsyeast powder. Bake in muffin-rings. 

=Coffee Cake. =

2-1/2 cups flour, 1 of coffee, 1 of brown sugar, 1 of butter, 1 ofsyrup, 6 eggs, 1 pound raisins, 2 cups currants, 3 tablespoons brandy, 2of cinnamon, 1 of cloves, 1 of allspice, 1 grated nutmeg, 4 piecescandied lemon or citron, 1 teaspoon soda. Steam two hours and bakeone-half hour. 

=Hermits. =

2 cups sugar, 1 cup butter, 3 eggs, 1 tablespoon milk, 1 teaspoon soda(dissolved in milk), a teaspoon each of cinnamon, cloves and allspice, 1cup chopped raisins and currants, mixed, and as much cut citron asdesired. Mix with sufficient flour to roll. Roll very thin, cut ascookies, and bake in a moderate oven. Excellent, and will keep a longtime. 

=Fruit Cookies. =

1 cup sugar, 3/4 of butter, 2 eggs, 1/2 teaspoon soda, 1 cup choppedraisins, all kinds of spice, 2 tablespoons pickled peach juice, flourenough to roll out. 

=Boston Cookies. =

1 cup butter, 1-1/2 powdered sugar, 2 eggs, 4 teaspoons milk, 4 cupsflour, 1 teaspoon of soda or saleratus, 1 of ginger. Make stiff enoughto roll thin. 

=Scotch Cookies. =

Beat 2 cups of sugar with 1 cup of butter, 2 eggs, and 5 tablespoonfulsof milk. Mix 3 teaspoonfuls of baking powder and 1 of cinnamon with 2cups of flour, and add as much more flour as necessary to make stiffenough to roll. Roll thin, cut out and bake quickly. 

=Molasses Cookies. =

In 1 pint of New Orleans molasses melt a full cup of butter with a cupof brown sugar. Stir in 1 tablespoon ginger, 1/2 teaspoon saleratus, dissolved in a little hot water, and flour enough to roll out. Takesmall pieces at a time to roll out. 

=Rich Cookies. =

Yolks of 6 eggs, 1/2 roll butter, 1 cup bar sugar, 2-1/2 cups flour. Puta little of the flour in a deep dish, then add some egg, some butter andsome sugar; then more flour, more egg and more sugar and butter untilthe entire amount of ingredients have been used. Roll thin, flour panswell and put in the cookies, which have been cut into forms andfeathered with whites of egg, sugar and grated almonds. Not too quick anoven. 

=Hearts and Rounds. =

1 cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, 5 eggs, 2 eventeaspoons cream tartar, 1 of soda. Flavor with vanilla or lemon. 

=Crullers. =

4 eggs, 5 large spoons melted butter, 4 of milk, 8 of sugar, 1 smallteaspoon soda in milk. 

=Doughnuts. =

4 eggs, 2 cups sugar, 1 of milk, butter size of an egg, 2 teaspoonsyeast powder, a little salt. Season to taste, cinnamon and mace. 

=Gingerbread. =

1-1/2 cups sugar, 1/4 pound butter, 1/2 cup sour cream, 1/2 teaspoonsoda, 1 teaspoon ginger, 2 eggs, well beaten, 2-1/2 cups flour. 

=Sugar Gingerbread. =

1 cup butter, 2 of sugar, 1/2 cup milk, 1 teaspoon saleratus, 1 egg, 1tablespoon ginger. Flour enough to roll very thin. 

=Molasses Gingerbread. =

1 cup New Orleans molasses, 1 full teaspoon soda put in molasses, 3/4cup melted butter or nice drippings, 1/3 cup milk, 1 egg, 2 teaspoonsginger. Flour to stir, but not thick. 

=Soft Gingerbread--No. 1. =

3-1/2 cups flour, well sifted, 2 teaspoons yeast powder, sifted in 2teaspoons ginger, 1 cup molasses, 1 of brown sugar, 1/2 of butter, 1 ofmilk, and 2 eggs, well beaten. 

=Soft Gingerbread--No. 2. =

1-1/2 cups molasses, 1/2 cup butter, 1/2 cup sour milk, 1 egg, 1teaspoon soda and 1/2 cup flour. Add ginger and a little salt. 

=Bread Cake. =

3 cups light dough, 3 of brown sugar, 1 of butter, 3 eggs, spices, fruitand citron, 1 teaspoon soda. Raising or not, as you wish. 

=Pork Cake. =

1/2 pound salt pork, chopped very fine, 1/2 cup warm water, mix with thepork. Heaping cup brown sugar, 1 of molasses, spice to taste, 1-1/2 cupsraisins, 2 of currants, 1/4 pound citron, 2 eggs, flour to make abatter stiffer than ordinary cake, 2 teaspoons yeast powder, and bake inbuttered tins. 

=Lemon Honey for Cake. =

Juice and grated rind of 1 lemon, small cup sugar, 1/3 of water, 2well-beaten eggs, small piece of butter. Let boil till it thickens. 

=Quick Icing. =

White of 1 egg, 1 heaping cup sugar, beat egg till it foams. Add sugarand flavoring, and stir very thoroughly. 

[Illustration]

PIES. 

=Puff Paste. =

Equal quantities of butter and flour by weight, the butter to be washed. The yolk of 1 egg. Divide butter in three or four parts and chill; chopone portion into the flour, mix with ice water, and roll in theremainder. Roll and fold several times. If it grows sticky, chill tillit hardens. 

=Mock Mince Pie--No. 1. =

2 pounds powdered crackers, 1 cup molasses, 1 of cider, 1 of choppedraisins, 2 eggs, 1 teaspoon salt, 1 of clove, 2 of cinnamon, 1 of mace, 1 of nutmeg. This quantity makes two pies. Bake forty minutes. 

=Mock Mince Pie--No. 2. =

1 cup bread or cracker crumbs, 1 of raisins, 1 of vinegar, 1 of sugar, 1of molasses, 1 of water, 1/2 of butter, 1 of currants. Spice to taste. 

=Mince Meat. =

2 pounds lean beef, 1 of suet, 5 of apples, 2 of stoned raisins, 1 ofcurrants, 3/4 of citron cut fine, 2-1/2 of brown sugar, 3 tablespoonscinnamon, 1 of mace, 1 of cloves, 1 of allspice, 1 of salt, 2 of nutmeg, 1 pint of sherry, 1 of brandy, 1 of cider, 1 bowl of currant jelly. 

=Lemon Tarts. =

1 egg beaten stiff, add 1 cup sugar, and juice and rind of 1 lemon. Lineyour patty pans with pastry, then put in the lemon mixture and bake. This will make about six tarts. This same idea may be used, and in placeof lemon put any kind of jam (about a tablespoonful), and when cold addwhipped cream to the top. 

=Rich Lemon Pie. =

The pie crust should be made and baked first. The filling consists ofjuice and rind of 2 lemons, 6 eggs, 1/2 pound of sugar, 1/4 poundbutter, small glass of brandy, nutmeg. Cream, butter and sugar together;add brandy, nutmeg, lemon, and then eggs. Take the whites of 2 moreeggs, beat very light and put on top. This will make one large pie. 

=A Plain Orange or Lemon Pie. =

The grated rind and juice of 1 lemon or orange, 6 tablespoons sugar, 1of flour, 1 cup milk, yolks of 4 eggs. Beat the whites to a stiff froth, and mix into them 3 tablespoons sugar, which you put on pie afterbaking, and return to oven for a delicate browning. 

[Illustration]

CREAMS. 

=Pineapple Cream. =

1 small can grated pineapple, 1 cup water, 1 of sugar. Let it come to aboil. 1 package gelatine soaked in 1 cup cold water fifteen minutes, then pour 2 cups boiling water on it. Put this with the pineapple andboil with the juice of 2 lemons. Have ready the whites of 2 eggs beatenstiff, and pour gradually in the boiling mixture. Serve with whippedcream when cool. This should be made the day before using. 

=Duchess Cream. =

1/2 pint tapioca soaked over night in 1/2 pint of cold water; in themorning drain, and cover with boiling water and cook till clear, stirring constantly. Remove from fire, add juice of 1 lemon, 1 cupgrated pineapple, 1 cup sugar and the beaten whites of 2 eggs. Servecold with cream. 

=Russian Cream. =

1/2 box gelatine to 1 quart milk and 3 eggs. The milk, yolks of eggs andgelatine are put together hot on stove, and just as it is taken off, thewhites are stirred in. Add flavoring and mold it. 

=Spanish Cream. =

3/4 box of gelatine soaked soft in 1-1/2 pints milk; bring to a boil. Stir in the beaten yolks of 3 eggs, 3 tablespoons sugar, then bring to aboil again. Beat the whites to a stiff froth and stir in after removingfrom the fire. Flavor with vanilla. Pour in a mold to cool, and servewith cream. 

=Lemon Cream. =

1 large lemon, 4 eggs, 4 tablespoons sugar, 3 of water. Beat yolks andsugar, add juice and rind of lemon, and water. Let simmer till itthickens. Beat whites of eggs stiff with 2 tablespoons of sugar, andstir into the custard while warm. 

=Banana Cream. =

Peel and wash bananas. Use equal parts of bananas and sweet cream. To 1quart of the mixture allow 1/4 pound of sugar. Beat all together tillthe cream is light. Some consider it an improvement to add a few dropsof vanilla, or the juice of canned pineapple. 

=Coffee Bavarian Cream. =

1/2 pint rich cream whipped light, 1/2 package gelatine soaked in 1 cupmilk, 1 large cup strong coffee, 1 cup white sugar and whites of 2 eggs. Soak the gelatine until perfectly soft, have the coffee boiling hot, andturn over the gelatine and sugar. Strain and set away until partlystiff. Beat the eggs to a stiff froth, and mix with the whipped cream;add to the gelatine, mixing thoroughly. Mold and serve with whippedcream. 

=Bavarian Cream with Peaches. =

Cut 18 fine peaches, or a sufficient number of canned ones, into smallpieces, and boil with 1/2 pound of sugar. When reduced to a marmaladepress through a coarse sieve, then add 1/2 package dissolved gelatine, and a tumbler of cream. Stir this well to make it smooth, and when aboutset, add 1 pint of whipped cream, and pour into a mold. It makes a stillprettier dish to serve half or quarter of peaches, half frozen, aroundthe cream. 

=Charlotte Russe. =

1 pint cream, whipped light, 1/2 ounce gelatine dissolved in 1 gill ofhot milk, whites of 2 eggs beaten to a stiff froth, 1 small teacup ofpowdered sugar. Flavor with vanilla or little almond. Mix together thecream, eggs, sugar and flavoring, and beat in the gelatine and milk whenquite cold. Line a mold with slices of sponge cake or lady fingers, andfill with the mixture. Set upon the ice to cool. 

=Champagne Jelly. =

1 box gelatine, 1 pint boiling water, 1/2 pint cold water, 1/2 pintsherry, 1 lemon, 1 lime, 3/4 pound sugar, 1 teaspoon essence cinnamon. Soak gelatine in cold water, add hot water, sugar, wine, lemon and lime, and boil five minutes. Add 1 pint champagne and strain twice. 

=Coffee Jelly. =

1/2 box gelatine soaked in cold coffee. When well dissolved, pour in apint of boiling coffee, sweeten to taste, and set aside to cool. Whenquite cold and almost jellied, beat up till it becomes a light foam. Pour into mold and place on ice. Serve with whipped cream. 

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PUDDINGS. 

=Burlington Pudding. =

Mix 1/2 cup of flour with a little cold milk and stir into 1 pint ofboiling milk. Remove from the fire, and add 1/2 cup sugar and 2 largetablespoons of butter; also 6 eggs, the whites and yolks beatenseparately. Flavor with vanilla or lemon, and bake one-half hour in panof hot water. Serve with wine sauce. 

=Fig Pudding. =

2 cups bread crumbs, 1 of currants, 1 of chopped raisins, 1 of figs, 1of suet, 3 eggs, well-beaten, 2 cups milk, 1 of brown sugar. Steam fourhours. 

=Pancake with Fruit. =

Take 4 eggs, a cup of cream or rich milk, and flour enough to make athin batter. Add a little fine sugar and nutmeg. Butter the griddle andturn the batter on. Let it spread as large as a common dinner plate. When done on one side, turn it, as a pancake. Have some nice preserves, and spread over quickly. Roll the cake up, place on a flat dish, sift ona little powdered sugar and cinnamon, a little butter, if you wish, andserve hot. Be careful and not make the batter too thin. 

=Strawberry Custard. =

1 cup sugar, 1 quart milk, yolks of 5 eggs, white of 1, and vanilla. Letthe milk boil, then add eggs and sugar, and let cool. Crush and strain 1pint strawberries, 2 tablespoons sugar and whites of 4 eggs, beatenstiff. Place the custard in glasses, about half full, then fill glasseswith strawberry juice and the whites of eggs, beaten together. 

=Orange Float. =

1 quart of water, juice and pulp of 2 lemons and 1 coffee cup of sugar. When boiling hot, add 4 teaspoons corn starch. Boil fifteen minutes, stirring constantly. When cold, pour this over four or five oranges, which have been sliced. Beat the whites of 3 eggs to a stiff froth, sweeten and flavor, and place large spoonfuls over the top of the float. 

=Kiss Pudding. =

1 quart milk, 3 tablespoons corn starch, yolks of 4 eggs, 1/2 cup sugar, a little salt. Put part of milk, salt and sugar on to boil. Dissolvecorn starch in remainder of milk, stir into milk, and while boiling, addthe yolks. Flavor with vanilla. 

FROSTING. --Whites of 4 eggs, 1/2 cup sugar, flavor with lemon, spread onpudding, and put in oven to brown. Save a little frosting to moistentop; then put grated cocoanut to give appearance of snow. 

=Batter Pudding. =

1 pint of milk, scalded, stir in 1 tablespoon corn starch and 2 offlour, mixed with a little cold milk, beat 4 eggs (yolks and whitesseparately), and, when the batter is cold, stir in first yolks, thenwhites, and bake three quarters of an hour. 

SAUCE. --1 cup sugar, 1/2 of butter, beaten to a cream, put overtea-kettle, and stir in 1/2 pint whipped cream, and flavor with brandy. 

=Suet Pudding--No. 1. =

1 cup chopped suet, 1 of raisins, 1 of molasses, 1 of milk, 1/2 teaspoonsoda, and 1 of salt. Stir quite thick with flour, and boil in a bagthree hours. Serve with wine sauce. 

=Suet Pudding--No. 2. =

1 pint powdered bread crumbs, 2 pints boiling milk, poured on to thebread, 3 eggs, 1 cup suet, fruit to taste, 1 wine-glass of sherry orbrandy, and spice to taste. To be eaten with sauce. 

=Suet Pudding--No. 3. =

2 cups chopped bread, 1/2 cup chopped suet, 1/2 cup molasses, 1 egg, 1cup chopped raisins, 1 of milk, with 1/2 teaspoon soda dissolved in it, 1/2 teaspoon cloves, 1 teaspoon cinnamon, a little salt and mace. Boiltwo hours in a pudding-boiler. To be eaten with hot or hard sauce. 

=Poor Man's Pudding. =

1 cup suet, 1 of milk, 1 of molasses, 2 of raisins, 4 of flour, 1teaspoon saleratus. Steam four hours. Serve with rich sauce. 

=Poor Man's Rice Pudding. =

1 quart of milk, 1 tablespoon rice, 1 of sugar, 1/2 saltspoon of salt. Bake slowly, stirring once or twice. 

=Indian Pudding. =

1 pint milk, boiled, and stir in while boiling 2 tablespoons meal, witha little salt and a piece of butter. Butter dish and bake. Beforebaking, add 1 cup cold milk. 

=Cracker Pudding. =

3 Boston crackers, rolled fine, 3 eggs, 3 tablespoons sugar. Salt andspice to taste. Pour 1 quart of boiling milk on to the crackers. Add thesugar, eggs and spice. Pour into a buttered dish. Bake one-half hour, and serve with either hard or liquid sauce. 

=Lemon Bread Pudding. =

1 quart milk, 2 coffee cups bread crumbs, 1 of white sugar, 1/2 cupbutter, 4 eggs, the juice and 1/2 the grated rind of 1 lemon. Soak thebread in the milk, then add the beaten yolks with the butter and sugar, rubbed to a cream; also the lemon. Bake in a buttered dish until firmand slightly browned. Beat the whites to a stiff froth, with 3tablespoons of powdered sugar, and flavor with lemon. Spread over thepudding when baked, and brown slightly; then sift sugar over it. Eatcold. Orange pudding may be made in the same way. 

=Delmonico Pudding. =

1 quart milk, piece of butter size of a walnut, 3 tablespoons cornstarch dissolved in a little milk, yolks of 4 eggs, 6 tablespoons whitesugar. Boil all together. When done, place in a dish, and set in theoven while beating the whites of eggs, to which add 3 tablespoonspowdered sugar. Flavor with vanilla. Spread the beaten whites of eggsover the pudding, and return to oven, to slightly brown. 

=English Plum Pudding--No. 1. =

1/2 pound of seeded raisins, same of currants, well washed and dried, grated rind and juice of 2 oranges, 1/2 a nutmeg grated, 1 tablespooneach of cinnamon, cloves and allspice, 1/2 a teaspoon of salt, 1/2 apound of sugar, 1/4 pound of citron, 1/2 pound of suet, 1/2 pound ofbread crumbs, 1/2 pound of flour, 1 teaspoon of baking powder and 6well-beaten eggs. Chop the suet very fine, after removing the skin, andput it, together with the flour and bread crumbs, into a large bowl;then add the spices, oranges and sugar. Mix thoroughly. Beat the eggsuntil very light, and add to the contents in the bowl and mix welltogether. Stir in 1 pint of old English ale. Flour the raisins andcurrants and add to the compound. Butter a tin pudding-mold, put in thepudding, taking care to well secure the cover. Have ready a kettle ofboiling water. Place the mold in it, and keep boiling constantly fivehours. 

SAUCE FOR THE PUDDING. --Beat the yolks of 2 eggs, with 1 cup of sugarand 1/2 cup butter. Have ready 1 pint of boiling cream, a dessert-spoonof corn starch, blended with a little cold milk. Add gradually to thebeaten batter and eggs. Put all on the fire, and stir constantly untilit boils. Add a wine-glass of sherry and 1 of brandy. Serve hot withthe pudding. A hard sauce used in connection with the hot one is a greatimprovement. 

=English Plum Pudding--No. 2. =

1 small loaf of bread, crumbed, 1/2 pound of raisins, the same ofcurrants, 1/2 pound of citron, 1 of beef suet, chopped fine, a littlesalt, 3/4 pound sugar and a little nutmeg. Mix and let stand over night. Beat 12 eggs, very light, and stir them in the mixture. Take enough milkto slightly moisten the whole. Add a little salt and nutmeg and 3/4glass of brandy. Boil five hours. Set on fire with brandy to serve, andhave a rich sauce. 

=Plain Plum Pudding. =

6 butter crackers, rolled, 6 eggs, 3 pints of milk, 1 cup sugar, 1/4 cupbutter, 1 teaspoon mixed spice, 1 pound raisins. Bake in a deeppudding-dish, in a moderate oven, three or four hours, stirring severaltimes the first hour, to keep the raisins from settling. Serve with hardsauce. 

=Snow Pudding. =

1 box gelatine, soaked in 1/2 tea-cup of cold water, then add 1 quartboiling water. Stir till it is all dissolved. Add 4 cups white sugar andthe juice of 4 lemons. Strain and set away till cold; then add thebeaten whites, beating the whole thing half an hour, or until it is verywhite. Place on ice. Use the 4 yolks and 1 pint milk, and make a custardto eat with it. 

=Tapioca Cream. =

Soak 4 tablespoons of tapioca over night in water enough to cover it, scald 1 quart milk, beat the yolks of 3 eggs, add 1 cup sugar, and stirthis in with the tapioca, and the whole mixture thus formed into themilk. Let it cook about twenty minutes. Remove from fire, and stir inthe whites of the eggs, having beaten them to a stiff froth. Addflavoring, and serve cold. This pudding should be cooked in a vessel setin hot water. 

=Baked Apple Dumpling. =

1/2 pound flour, 1/4 pound lard, 1 teaspoon salt, 1 of yeast powder, enough cold water to make a stiff dough. Roll-out pastry. Cut withbiscuit-cutter twice as many pieces as you have apples. Peel and corethe apples. Put one round of pastry on one end of the apple. Fill thecore-hole with sugar, cinnamon and a piece of butter. Put another roundof pastry on so that the edges meet. Bake slowly three-quarters of anhour. This will make nine or ten dumplings. 

=Apple Pudding. =

Boil 6 tart apples, after paring them as for sauce, remove from fire, sweeten a little. Add a lump of butter, 1 cup cracker crumbs, stirred in1 cup milk, yolks of 4 eggs, keeping whites for frosting, with 1/2 cupsugar. Serve with hard sauce. 

=Apple Soufflé. =

1 pint steamed apples, 1 tablespoon melted butter, half a cup of sugar, whites of 6 eggs, yolks of 3, and a slight grating of nutmeg. Stir intothe hot apple the butter, sugar and nutmeg and yolks of eggs, well-heated. When this is cold, add the well-beaten whites to themixture. Butter a 3-pint dish and turn the soufflé into it. Bake thirtyminutes in a hot oven. Serve immediately, with any kind of sauce. 

=Apple Pan-dowdy. =

Pare, core and slice 5 apples, and put in a pudding-dish, with a littlewater, and 1 cup sugar. Cover with pastry, and bake slowly, breaking thecover into the apples at last. 

=Apple Sago Pudding. =

Pare and core the apples, put sugar and cinnamon in the holes. Take asmany tablespoons of sago as you have apples. Mix it with a little coldwater and turn in as much boiling water as will fill the dish. Stir tillit thickens, then cover up for two hours, and let it thoroughly swell, then pour it over the apples, and bake about three hours. Sugar andcream for sauce. 

=Sponge Pudding. =

Scald 1 pint of milk, boiling hot, add 1/2 cup butter; when melted, adda smooth thickening made of 1 cup of flour, mixed with cold milk. Stiruntil thick and smooth, being careful not to let it become lumpy. Removefrom fire, and when cold, add the yolks of 8 eggs, beaten very lightly;lastly, the whites of the eggs, beaten to a stiff foam. Bake in a dishstanding in hot water. 

SAUCE. --The yolks of 2 eggs, beaten in 1 cup of pulverized sugar to acream. Add the whites, and turn over the whole 4 tablespoons of boilingcream or milk, and flour. Add wine, if you wish. 

=Boston Thanksgiving Pudding. =

2 quarts of milk, 5 soda crackers, rolled fine, 5 eggs, 1 small cup ofbutter, 1 pint of stoned raisins, 2 nutmegs, 1 large spoonful each ofground cloves and cinnamon. Sweeten to taste. Bake slowly six hours theday before using. Do not put the raisins in until it commences tothicken, and stir occasionally the first two hours after the raisins arein. Before serving the next day, set the tin in boiling hot water longenough before dinner to have it hot. Cold sauce. 

=Blackberry Pudding. =

Take baker's bread and cut away the crusts, butter, and slice ratherthick, lay 1 layer of bread and then cover with blackberries and some ofthe juice (which has been stewed with a little sugar), then more breadand more berries. Over the top throw a glass of wine. Serve with hardsauce. 

=Rennet Pudding. =

Buy a rennet from the butcher (it is the stomach of a very young calf). Wash it thoroughly, and cut it in small pieces. Put it in a quart jar, and fill with sherry wine. When wanted to use, heat a quart of milk toblood-heat, and put it in the dish in which it is to remain. Stir in 1tablespoon of the wine water, grate a little nutmeg over the top, andput in a cold place. Very good for invalids, and makes a nice dessert, with fresh berries. 

=Chocolate Pudding. =

1 pint milk, 3 sticks grated chocolate, boil until thick, then set awayto cool, 5 eggs, whites and yolks beaten separately, 3 tablespoonssugar, beat sugar light with the yolks, and to this add 1 cup crackerflour, 1 teaspoon vanilla, and the whites, last. Put all this in thechocolate, and let boil one and a half hours in a well-buttered form. Serve with whipped cream. 

=Apricot or Peach Pudding. =

Butter a pan thoroughly and dust well with cracker flour, and put a rowof apricots or peaches on the bottom of the pan. Take 4 eggs, beatentogether with a cup of powdered sugar. Beat in a pan of boiling watertwenty minutes. Then add 1 cup of flour, 1 lime or some lemon juice, and1 teaspoon vanilla and a pinch of salt. Put this mixture over theapricots or peaches, and bake three quarters of an hour. 

[Illustration]

ICE CREAM. 

=Ice Cream. =

2 quarts cream, 1 pound sugar; flavor with vanilla. Let stand in freezerfive minutes to become thoroughly cold. To make it extra light, beat thewhites of 2 eggs to a stiff froth, and add just before the cream isfrozen. This should freeze in twenty minutes, and will make one gallonof cream. 

=Banana Ice. =

6 bananas, 3 peaches, 3 lemons, 1 quart sugar, 1 quart boiling water. Pour hot water over the sugar and lemon juice, and stir until it isdissolved. When cool add peaches and bananas sliced thin, and let standtwo hours; then strain through fine sieve, so nothing is left butliquid. Then freeze. 

=Lalla Rookh. =

Cut in small pieces stale sponge cake or lady fingers, a few macaroons, some French cherries and apricots (glace), and mix all together. Make acustard of 1 quart milk and 6 eggs, and when cooked, reserve 1 cupfulfor a sauce, and add to the remainder 1/4 ounce of gelatine. Put themixture of cake and fruit in an ice cream mold and strain the custardover it, and place it in the freezer, as you would ice cream. 

SAUCE. --Add to the cup of custard reserved 1/2 pint of whipped cream, and vanilla to taste. 

PRESERVES AND JAMS. 

=Orange Marmalade--No. 1. =

To 1 dozen oranges use 4 lemons. Peel four oranges and boil the peeluntil you can run a wisp through it. Peel the others and divide all intosections; remove the seeds and stringy parts, and cut into small pieces. Grate the yellow rind of 2 of the lemons and squeeze the juice of all, which add to the orange pulp. When the orange peel is tender, remove thewhite part with a sharp knife, and shred the yellow part very fine withscissors. Add this to the mixture and weigh, and allow an equal weightof sugar. Boil the pulp ten minutes, then add the sugar and boil thirtyminutes (a steady boil), stirring constantly, as it burns very easily. 

=Orange Marmalade--No. 2. =

4 lemons, 1 dozen oranges, 2 pounds sugar, 1 quart water. Soak orangesand lemons in water over night, previously slicing them in very thin, small pieces. Cook till soft. After partially boiled away, put in thesugar. This quantity makes twelve or fourteen glasses. 

=Fig Jam--No. 1. =

2 pounds figs, 2 oranges and 2 lemons to each 2 pounds of fruit. Use thejuice of the oranges and lemons; also the finest of the pulp and therind of 1 orange, shredded, as for marmalade. Boil the figs, juice andrind for half an hour, then add 1 pound sugar to each 2 pounds of figs, and boil another half hour. Cover when hot. 

=Fig Jam--No. 2. =

6 pounds figs, 3 of sugar, 2 lemons, sliced, 1/2 cup sliced green gingerroot. Boil three hours. 

=Apricot Jam. =

Pour boiling water on fruit; peel and throw into cold water. Chop theblanched nuts of the stones and add to the fruit (2 nuts to each pound). Cook half an hour; add 3/4 pound sugar to 1 of fruit, and cook fifteenminutes. Put in bowls or glasses, and seal air tight. 

=Isabella Grape Jam. =

Boil grapes until tender, then put through a sieve. Add 3/4 pound sugarto each pound of fruit. Then boil as for jelly. 

=Currant Jelly. =

1 pound sugar to 1 pint juice. Heat sugar in oven while the juice comesto a boil; add sugar, and boil four or five minutes. 

=Pineapple Preserve. =

Pare and grate pineapples, 3/4 pound sugar to 1 pound fruit. Put fruitand sugar on together, and when it comes to a boil let it cook twentyminutes. 

=Preserved Grapes. =

Eight pounds will make one dozen and a half tumblers. To the grapes putan equal weight of sugar; then squeeze the pulp from the skin. Cook thepulp a few minutes and rub through a wine sieve to separate the seeds. Cook skins in the same water until soft (if you have no water left inthe kettle, add some); skim them out and put in sugar. When it begins tocook put in pulp and skins, and cook slowly until they jelly. It shouldform a moderately stiff jelly. 

=Brandy Peaches. =

If possible procure "Morris White" peaches. Peel very carefully andthrow into cold water to keep them white. To 6 pounds of fruit allow thesame weight of sugar; make a syrup of 2 pounds of the sugar and cookpeaches very slowly until tender. Lay them on a platter to cool. Thenadd the remainder of the sugar and make a rich syrup; remove from fireand let it cool a little. Place the peaches in jars. To every 2 cups ofsyrup add 1 of perfectly white brandy, and pour over the peaches. 

[Illustration]

PICKLES. 

=Cucumber Catsup. =

3 medium-sized cucumbers grated, but not peeled, 1 large onion grated, 1tablespoon salt, 3 teaspoons white pepper, 1 tablespoon grated horseradish, 1 pint vinegar. Bottle for use. 

=Tomato Catsup--No. 1. =

1 gallon tomatoes strained through a sieve, 3 tablespoons salt, 3 ofground mustard, 1 of allspice, 1 of cloves, 1 of red pepper. Simmerslowly three or four hours. Let cool, then add 1 pint of vinegar and 1bottle brandy. Bottle and seal tight. 

=Tomato Catsup--No. 2. =

2 quarts skinned tomatoes, 2 tablespoons salt, 2 of black pepper, 1 ofallspice, 4 pods red pepper or a little cayenne, 2 tablespoons mustard. Mix and rub these thoroughly together, and stew them slowly in 1 pint ofvinegar three hours. Then strain the liquor through a sieve and simmerit down to one quart of catsup. Bottle and cork tight. 

=Cucumber Pickles. =

Soak the cucumbers in strong brine over night; in the morning scald afew at a time in a little vinegar, covering tight and stirring often. Asthey are done, put in bottles, with one or two peppers in each one, andpour over the following scalding vinegar and seal: To 3 quarts ofvinegar add 4 cups of sugar, 1 handful of white mustard seed, 1 of stickcinnamon, half the quantity of whole cloves, and a small piece of alum. 

=Sweet Pickled Figs. =

To 7 pounds of ripe figs make a syrup of 3 pounds sugar, 1 quartvinegar, a small handful of whole cloves, and boil five minutes. Removeand set away to cool. The second day the syrup must be drained off andpoured over figs boiling hot; let them stand two days more, drain offsyrup and heat again. Just before it boils put figs in and let all boilup together. Put in air-tight jars. Sugar for sweet pickles shouldalways be rich brown sugar. 

=Sweet Pickled Peaches. =

7 pounds peaches, 3 pounds brown sugar, 1 quart vinegar, 1 ouncecinnamon; 3 cloves in each peach. Make the syrup and cook peaches tilltender; boil down syrup and pour over the peaches. 

=Sweet Tomato Pickle. =

To 8 pounds of tomatoes, when skinned and cut in pieces, add 4 poundssugar. Boil slowly until thick, then add a scant quart of vinegar, 1teaspoon each of ground mace, cloves and cinnamon, and boil slowly againuntil thick. 

=Watermelon Pickle (Sweet). =

Pare the melon, cutting away all of red portion; cut in fancy shapes. Salt in weak salt and water over night. In the morning rinse in coldwater; add lump of alum as big as a small egg to 1 gallon cold water. Put the melon in the cold water and after it comes to a boil, boil tenminutes. To 7 pounds melon, 1 quart cider vinegar, 2 ounces cassia budsor stick cinnamon, 1 ounce cloves, 3 pounds granulated sugar. Let thisboil, then add fruit, cook until clear and you think it is done; seal upin jars and keep at least two weeks before using. 

=Oil Pickles. =

100 small cucumbers, 3 pints small white onions. Slice all together andput layers of cucumbers and onions, with salt between. Let stand twohours, and drain off the brine; then add 1/4 cup each of white mustardseed, white pepper and celery seed, 2 cups olive oil, and alum size of awalnut, dissolved in vinegar. Cool with vinegar and put in jars. 

=Vermont Pickles (Cucumbers). =

The first day make a brine strong enough to bear an egg, and pourboiling hot on the pickles; cover and let them stand twenty-four hours. The second day drain from the brine and make alum water boiling hot tocover them well, allowing a piece of alum the size of an egg to everyhundred pickles. Cover tightly again for twenty-four hours. The thirdday drain from the alum water and cover with boiling hot vinegar, inwhich let them stand for one week. Then heat your vinegar boiling hotagain, and add the following spices, etc. , to every hundred: 1tablespoonful cloves, 1 of coriander seed, 1 of ginger root, 2 ofcinnamon, 2 of celery seed, 2 of mustard seed, 2 of whole pepper seed, 1cup sugar, 1 of horse radish root, sliced fine. Put a layer of oakleaves in the bottom of your firkin, or jar, then a layer of pickles andspices, then leaves again, and so on until full, covering the top withthe leaves, and pouring the boiling vinegar over all. They will be readyto use in two weeks, and will keep two years. The oak leaves are veryessential for their astringent qualities. 

=Tomato Soy. =

Cut green tomatoes in slices, and to every 16 pounds add 4 quartsvinegar, 5 pounds sugar, 1/2 pound white mustard seed, a teacup of flourof mustard, mixed with a little vinegar, 1-1/2 pound onions, cut veryfine, 1/2 ounce of mace, 2 of cinnamon, 1 of allspice, 1/2 ounce ofcloves, 5 of salt, 1/4 pound of black pepper, 1/4 pound of celery seed. Grind up all the spices except the celery and white mustard. Put all ina kettle and boil for one hour and a half. 

=Peach Chutney. =

6 pounds peaches, 2 of sugar, 1 of raisins, 1/2 of salt, 1/2 of greenginger, 1/4 of mustard seed, 1/4 of red chilies, 2 quarts vinegar. Pareand slice peaches; stew until soft in 1 quart vinegar. Boil sugar andthe other quart of vinegar into a syrup; add the seedless raisinschopped fine; mustard seed washed, dried and crushed; when dry, choppedchilies without the seeds, chopped ginger, salt and a little garlic. Boil all together twenty minutes. A very fine sauce. 

=Cucumber Sauce. =

Wash 3 medium-sized cucumbers; grate peel and all and pour off some ofthe extra liquid. Add 1 tablespoon each of white pepper, salt and horseradish; lastly add 1/2 pint of vinegar. This is very nice, and will keepany length of time. 

[Illustration]

GENTLEMEN'S CORNER. 

=Champagne Punch. =

To the juice of 20 lemons add 1 pound powdered sugar. To every quart ofthis solution add 1 quart rum, 1 of brandy, 1 of champagne. Dilute withice to suit the taste. This is extra fine. 

=A Delicious Punch. =

1 bottle XXX brandy, 1 bottle port wine, 1 bottle Jamaica rum, 1 bottletea (oolong the best), juice of 8 lemons, rinds of 2, 1/2 bottlecuraçao, 3 cups fine sugar, put lemons, rinds, sugar and tea together, and strain; add to the liquor; bottle. The above is called the stock. Toeach bottle of the stock add 3 bottles of soda and about 5 pounds ofice. Imported liquors should be used. This is enough for twenty people. 

=Fort McDowell Egg Nog. =

1 egg and about 1/2 pint of milk to each person. A teacup of sugar toevery quart of milk, and 1/2 pint of best brandy. Beat the yolk, add thesugar, and beat till it is a froth like cake; then add the brandy, thenthe beaten whites, then the milk. Whipped cream in place of the milk isvery nice, or half in half. The whites of the eggs should be wellbeaten. 

=Loyal Legion Punch. =

3 gallons whiskey, 1 pint Santa Croix rum, 1 pint cordial, 100 limes, 1dozen oranges, sliced, 1 dozen lemons, sliced, 3 cans pine apples, 10pounds sugar, 3 bottles champagne (added when served). 

The above is for 100 persons. Smaller quantities in same proportion. 

=State of Schuylkill Punch. =

(_A Punch of Colonial Days. _)

1 quart of lemon or lime juice, 1 quart of brandy, 2 quarts of Jamaicarum, 9 quarts of water and ice, 1/4 pint of peach brandy, 3-1/2 poundsof sugar. Dissolve the sugar in a little water, add the lemon juice, then the liquor and also 2 quarts of water and a large piece of ice. Letthis brew two hours or more. 

This will make about 13 to 15 quarts. Smaller quantities in sameproportion. 

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CANDIES AND NUTS. 

=Almond Creams, Walnut Creams, Chocolate Creams. =

To the white of 1 egg add an equal quantity of cold water, stir in 1pound confectioner's sugar, flavor with vanilla, and stir with the handuntil fine, then mold into small balls, and drop into melted chocolate. For walnut creams, make cream as above, and mold into larger balls, placing 1/2 an English walnut on either side. Also, for almond creams, the same cream as above, and cover the blanched almonds with it, formingthem into balls and rolling them in granulated sugar. 

=Chocolate Creams. =

1 cup water to 3 of white sugar, boil till it thickens when dropped incold water, put Baker's unsweetened chocolate in a bowl without water, and place it in a pan of water upon the stove. When the sugar is readyfor removal, turn it upon a marble slab, stir till it becomes thick, then knead till stiff enough to form into balls. Place on a plate tillcold. Drop the balls in the chocolate, and remove with a fork to a sheetof buttered paper. 

=Chocolate Caramels. =

1 cup molasses, 2 of sugar, 1 of milk, 1/4 pound chocolate. Boil twentyminutes. 

=Huyler's Caramels. =

1/2 package of Baker's unsweetened chocolate, 2 pounds brown sugar, 1cup milk, 1 tablespoon butter, 1 of molasses. Boil till brittle. Pour inpans and cut in squares. 

=Molasses Candy. =

2-1/2 cups molasses, 1 of sugar, 1 tablespoon vinegar, a piece of butterthe size of a walnut. Boil twenty minutes briskly and constantly, stirring it all the time. Pull until white. 

=Cocoanut Candy. =

1/2 pound sugar, 2 tablespoons water, boil, 1/2 pound grated cocoanut. Stir till boiled to a flake. Put in buttered tins, and cut in squares, when cold. 

=Cream Candy. =

1 pint granulated sugar, 1/2 pint water, 1 tablespoon vinegar. Boil asmolasses candy, but do not stir. Work in vanilla as you pull it. 

=Nut Candy. =

2 cups sugar, 1/2 cup milk. Boil ten minutes, then beat till white, adding nuts and vanilla. Spread on tins to cool. Cut in squares. 

=Peppermints. =

3 cups sugar, 3/4 cup butter. Boil together seven or eight minutes. Remove from the fire, and stir in 1/8 teaspoon cream tartar, 1/4 drachmof oil of peppermint. Beat until cool enough to drop on buttered plates, the size of a dollar. 

=Vinegar Candy. =

2-1/2 cups sugar, 1-1/2 of water, 1/2 of vinegar. Do not stir. Coolquickly and pull. 

=Butter Scotch. =

1 cup molasses, 1 of brown sugar, 1/2 of butter. When nearly done, add alittle grated nutmeg, and if wished to be pulled, a pinch of soda. 

=Corn Candy. =

Pop the corn, pick out all that is good, and pound it a little, justenough to crack it. Boil about 2 teacups of molasses and a little sugar, with a piece of butter, size of a walnut. Then (when the mixture isboiled about as much as for candy), stir in the corn, and pour intobuttered tins. 

=Orange Drops. =

Grate the rind of 1 orange and squeeze the juice, taking care to rejectthe seeds. Add to this a pinch of tartaric acid, then stir inconfectioner's sugar till it is stiff enough to form in balls the sizeof a small marble. 

=Honey Candy. =

3 cups sugar, 1 of water, 3 tablespoons honey. Boil till fit forpulling. 

=Taffy--No. 1. =

1/2 pound chocolate, cut fine, 2 cups sugar, 2 of molasses, 1/2 cupmilk, piece of butter the size of an egg, flavoring. Boil twentyminutes. Cool and mark off in squares just before it is cold. 

=Taffy--No. 2. =

6 cups white sugar, 1 of vinegar, 1 of water. Boil one-half hour withoutstirring. When done, stir in 1 tablespoon butter and 1 teaspoon soda, dissolved in hot water. Season with vanilla, and pull. 

=Everton Taffy. =

1-1/2 pounds brown sugar, 3 ounces butter, 1-1/2 tea-cups cold water. Boil all together, with the rind of 1 lemon, adding juice, when done. 

=Salted Almonds. =

First shell, then pour boiling water over them, remove skins, put inbaking-pan with small pieces of butter, stir frequently with spoon, justbefore brown, sprinkle with salt, and when brown remove from oven. 

=Salted Almonds, with Oil. =

First blanch the almonds, then throw them, a few at a time, into asauce-pan of boiling sweet-oil; as soon as brown enough, take them outand put them on brown paper to absorb the surplus oil; sprinkle withsalt. 

INDEX. 

 BREAD-- Apple Biscuit, 41 Breakfast Gems, 39 Brown Bread--No. 1, 37 " " No. 2, 37 " " No. 3, 37 Buns, 40 Coffee Cake, 39 Corn Bread--No. 1, 38 " " No. 2, 38 " " (rice), 39 Corn Meal Muffins, 39 English Muffins, 38 French Rolls, 40 Graham Rolls, 40 Hominy Cake, 41 Huckleberry Cake, 41 Muffins--No. 1, 37 " No. 2, 38 " (raised), 38 Parker House Rolls, 40 Rice Bread, 39 Waffles, 41

 BREAKFAST DISHES-- Bananas, 12 Baked Beans, 13 " Eggs, 11 " Peppers, 12 Eggs (au miron), with Asparagus, 12 Fish Balls, 13 Omelet, Baked--No. 1, 11 " " No. 2, 11 " Bread, 11 " Corn, 12 Potatoes, with Cheese, 13 Vermicelli, 13

 CAKE-- Almond Drop Cake, 43 Angel Cake, 43 Apple Cake (in layers), 47 Bread Cake, 55 Chocolate Cake--No. 1, 45 " " No. 2, 45 " " No. 3, 46 " Loaf Cake, 46 " Caramel Cake, 46 Coffee Cake, 53 Cold Water Cake, 49 Cookies, Boston, 53 " Fruit, 53 " Molasses, 54 " Hearts and Rounds, 54 " Hermits, 53 " Rich, 54 " Scotch, 53 Cream Cakes--No. 1, 43 " " No. 2, 43 " " No. 3, 44 " Puffs, 44 Crullers, 54 Dark Cake, 52 Delicious Cake, 48 Doughnuts, 54 Feather Cake, 48 Federal Cake, 50 Fruit Cake--No. 1, 52 " " No. 2, 52 Gingerbread, 55 " Molasses, 55 " No. 1, 55 " No. 2, 55 " Sugar, 55 Gold Cake, 49 Harrison Cake, 50 Ice Cream Cake, 44 Jelly (for cake), 47 Lemon Honey (for cake), 56 Lemon or Orange Jelly Cake, 46 Lincoln Cake, 50 Marble Cake, 49 Molasses Plum Cake, 51 One, Two, Three, Four Cake, 51 Plain Spice Cake, 52 Pound Cake, 50 Pound Sponge Cake, 50 Pork Cake, 55 Quick Icing (for cake), 56 Rose Cake, 48 Silver Cake, 49 Snow Cake--No. 1, 48 " " No. 2, 48 Snow Tea Cakes, 52 Sponge Cake--No. 1, 51 " " No. 2, 51 Sponge Cake, Aunt Sharlie's, 50 Sponge Cake to roll, 51 Sunshine Cake--No. 1, 47 " " No. 2, 47 Victoria Cake, 50 White Cake, 48 White Cake (a delicious), 48 White Mountain Cake, 49

 CANDIES AND NUTS-- Almond, Walnut or Chocolate Creams, 87 Butter Scotch, 89 Chocolate Creams, 87 Caramels, Chocolate, 87 " Huyler's, 88 Cocoanut Candy, 88 Cream Candy, 88 Corn Candy, 89 Honey Candy, 89 Molasses Candy, 88 Nut Candy, 88 Orange Drops, 89 Peppermints, 88 Taffy--No. 1, 90 " No. 2, 90 " Everton, 90 Vinegar Candy, 89 Salted Almonds, 90 Salted Almonds (with oil), 90

 CREAMS-- Banana Cream, 60 Bavarian Cream with Peaches, 61 Champagne Jelly, 61 Charlotte Russe, 61 Coffee Bavarian, 60 Coffee Jelly, 61 Duchess, 59 Lemon, 60 Pineapple, 59 Russian, 59 Spanish, 60

 ENTREES-- Beef Loaf, 21 " Roll, 21 Cheese Sticks--No. 1, 26 " " No. 2, 26 Chicken Terrapin--No. 1, 19 " " No. 2, 19 " " No. 3, 19 " for Lunch, 20 " (pressed), 20 Canapie Lorenzo, 22 Crab Creole, 22 " Cutlets, 22 " Deviled, 21 " to fry soft-shelled, 21 Meat Salad, 25 Oysters, baked in the shell, 23 Oysters, Curried, 24 " Fancy Roast, 24 Shrimp Stew, 23 Sweet Breads, 25 Terrapin Stew, 23 Veal Loaf, 25 Welsh Rare-bit--No. 1, 25 " " No. 2, 25

 FISH-- Brown Fish Chowder, 17 Finnan Haddies, 16 Fish a la Creme, 15 Norwegian Fish Dish, 15 Stuffed Smelt, 16

 ICE CREAM-- Ice Cream, 73 Banana, 73 Lalla Rookh, 73

 MEATS-- Boiled Ham, 27 Calves Head Stew, 27 Chops and Tomato Sauce, 27 Kidney Stew, 28 Sheep's Tongue, 28 Spanish Recipe for Cooking Tongue, 28 Chestnut Stuffing for Quail, 29 Stuffings for Turkeys, 29

 PICKLES-- Cucumber Catsup, 79 " Sauce, 83 " Pickles, 79 Oil Pickles, 81 Peach Chutney, 82 Sweet Pickled Figs, 80 " " Peaches, 80 " " Tomatoes, 80 " " Watermelon, 81 Tomato Catsup--No. 1, 79 " " No. 2, 79 Tomato Soy, 82 Vermont Pickles, 81

 PIES-- Lemon or Orange (plain), 58 " (rich), 58 " Tarts, 58 Mince Meat, 57 Mock Mince Meat--No. 1, 57 " " " No. 2, 57 Puff Paste, 57

 PRESERVES AND JAMS-- Apricot Jam, 76 Brandy Peaches, 77 Currant Jelly, 76 Fig Jam--No. 1, 75 " " No. 2, 76 Isabella Grape Jam, 76 Orange Marmalade--No. 1, 75 Orange Marmalade--No. 2, 75 Pineapple Preserve, 76 Preserved Grapes, 77

 PUDDINGS-- Apple Dumpling (baked), 69 " Puddings, 69 " Pan-dowdy, 70 " Sago, 70 " Soufflé, 69 Apricot or Peach, 72 Batter, 64 Blackberry, 71 Boston Thanksgiving, 71 Burlington, 63 Chocolate, 72 Cracker, 66 Delmonico, 66 English Plum--No. 1, 67 " " No. 2, 68 Fig, 63 Indian, 66 Kiss, 64 Lemon Bread, 66 Orange Float, 64 Pancake with Fruit, 63 Plain Plum, 68 Poor Man's, 65 Poor Man's Rice, 66 Rennet, 71 Snow, 66 Sponge, 70 Strawberry Custard, 64 Suet--No. 1, 65 " No. 2, 65 " No. 3, 65 Tapioca Cream, 69

 PUNCHES-- Champagne, 85 Delicious, 85 Fort McDowell Egg Nog, 85 Loyal Legion, 86 State of Schuylkill, 86

 SALADS-- Boiled Salad Dressing, 31 Clayton's Celebrated Salad Dressing, 31 Dressing for Cold Slaw, 31 Salad Dressing, 32 Tomato Salad, 32

 SOUPS-- Asparagus, 8 Bean, 5 Black Bean, 5 Beef, 4 Bisque, 4 Bouillon, 3 Caramel, for Coloring, 9 Celery, 6 Cream of Celery, 6 Mock Bisque, 5 Mushroom, 7 Ox-Tail, 7 Pea, Green, 6 Pea, Grandmother Sawtelle's, 6 Pea, Split, 5 Potato, 8 Soup a la Minute, 9 Soupe a l'Ognon, 8 Tomato, without stock, 4 " Milk, 4

 VEGETABLES-- Artichokes, boiled, 34 " stuffed, 34 Celery Root, 34 Carrots, stewed, 34 New England Corn Pudding, 34 Potatoes in Cases, 33 " Baked Cream, 33 " Escalloped, 33 Peppers, stuffed--No. 1, 36 " " No. 2, 36 Tomatoes, stuffed--No. 1, 35 Tomatoes, stuffed--No. 2, 35 Squash and Corn, 35

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Transcriber's Note

The following errors were corrected. 

 Page Error 19 chicken cut into dice changed to chicken cut into dice; 19 3 hard-boiled eggs changed to 3 hard-boiled eggs; 27 cook slowl. Y. Changed to cook slowly. 33 it to protude changed to it to protrude 45 FILLING changed to FILLING. 46 FROSTING changed to FROSTING. 46 FILLING. . Changed to FILLING. 93 Sheeps Tongue changed to Sheep's Tongue 94 Souffle, changed to Soufflé, The following words were inconsistently spelled or hyphenated:

 dessert-spoon / dessertspoon sauce-pan / saucepan tea-cup / teacup tea-cups / teacups