Mother Hubbard’s cupboard

“Mother Hubbard’s Cupboard.” — SOUPS. — BEEF SOUP. — MACARONI or VERMICELLI SOUP. — SPLIT PEAS SOUP. — POTATO SOUP. — TURTLE BEAN SOUP. — NOODLES. — TOMATO SOUP. — SPICED SOUP. — BLACK BEAN SOUP. — MILK SOUP.

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

Boil three eggs hard, mash smooth, put in tureen, and pour soup over them.

Washington.

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

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

Vermicelli will only need to be soaked a short time—not boiled.

Ida Satterlee.

One gallon of water, one quart peas soaked over night, one-quarter pound salt pork, cut in bits; one pound lean beef, cut the same. Boil slowly two hours, or until the water is reduced one-half. Pour in a colander, and press the peas through. Return to the kettle, and add one small head celery, chopped fine, a little parsley and marjoram. Have three or four slices of bread, fried brown in butter, cut up and put in the soup when served.

Mrs. M. K. W.

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

Just before taking up, add a small piece of butter; strain through a colander.

Mrs. M. K. Woodbury.

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

Washington.

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

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

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

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

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

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

Mrs. Wm. Pitkin.

Four potatoes, two onions, two ounces of butter, one-quarter ounce of salt; pepper to taste; one pint milk, three tablespoons tapioca. Boil slowly all the vegetables with two quarts of water several hours, then strain through the colander, and add the milk and tapioca. Boil slowly and stir constantly fifteen minutes, and it is ready to serve.

Ida Satterlee.

FISH. — TO FRY BROOK TROUT, OR ANY OTHER SMALL FISH. — BROILED WHITE FISH. — BAKED FISH. — CREAM GRAVY FOR BAKED FISH. — SAUCE FOR FISH. — FISH CHOWDER. — CLAM CHOWDER. — CLAM CHOWDER. — CODFISH BALLS. — CREAM OYSTERS. — SCOLLOPED OYSTERS. — OYSTER PIE. — SCOLLOPED CLAMS. — PICKLED OYSTERS. — PICKLED OYSTERS. — FRIED OYSTERS.

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

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

A medium sized fish is preferable.

Ellen.

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

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

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

Cut two or three slices of salt pork into dice pieces, fry to a crisp, and turn the whole into your chowder kettle. Pare half a dozen medium sized potatoes and cut them in two. Peel a small onion and chop it fine. Put the potatoes into the kettle with part of the onion. Cut the fish (which should be fresh cod or haddock) into convenient pieces and lay over the potatoes; sprinkle over it the rest of the onion, season well with salt and pepper, and add just enough water to come to the top of the fish. Pour over the whole a quart can of tomatoes, cover closely, and allow about as long to cook as it takes to boil potatoes; then add two quarts of milk, and let it scald up again. Season with “Sauce Piquant” or tomato catsup, and more salt and pepper if required.

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

Mrs. Wm. N. Sage.

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

Fifteen minutes before serving, add two quarts of milk.

Mrs. J. M. Pitkin.

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

Add a teacup of milk just before serving.

Mrs. Horace Candee.

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

A. M.

Fifty shell oysters, one quart sweet cream; butter, pepper and salt to suit taste. Put the cream and oysters in separate kettles to heat, the oysters in their own liquid, and let them come to a boil; when sufficiently cooked, skim; then take them out of the liquid and put in some dish to keep warm. Put the cream and liquid together. Season to taste, and thicken with powdered cracker. When sufficiently thick, stir in the oysters.

I. Teal.

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

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

Belle.

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

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

Mrs. C. F. Paine.

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

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

Mrs. W. N. S.

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

SUNDRIES. — HAM COOKED IN CIDER. — STEWED BEEF. — MOCK TERRAPINS (Supper Dish). — BEEF STEAK BALLS. — VEAL LOAF. — VEAL OMELETTE. — BAKED OMELETTE. — OMELETTE. — SWEETBREADS. — FROGS’ LEGS. — SOFT SHELL CRABS. — BONED CHICKEN. — CHICKEN PIE. — CHICKEN POT PIE. — SMOTHERED CHICKEN. — CHICKEN CROQUETTES. — STEWED MUSHROOMS. — LOBSTER CROQUETTES. — POTATO SALAD. — STEWED CRANBERRIES. — WELSH RAREBIT. — RICE CROQUETTES. — YORKSHIRE PUDDING. — STUFFING FOR TURKEY OR ROAST MEATS. — OYSTER DRESSING. — CAPER SAUCE. — MINT SAUCE. — GRAVY FOR ROAST MEATS. — DRAWN BUTTER OR EGG SAUCE. — GRAVY FOR TURKEY. — “ROLLED SANDWICHES.” — RAGOUT OF BEEF. — LAMB COOKED WITH PEAS. — PRESSED CHICKEN. — HAM FOR SUPPER.

VEGETABLES. — GENERAL DIRECTIONS. — POTATOES BOILED IN LARD. — STIRRED FRIED POTATOES. — BAKED POTATOES. — SARATOGA POTATOES. — SARATOGA POTATOES. — SCOLLOPED POTATOES. — POTATO ROLLS. — BROILED POTATOES. — FRIED TOMATOES. — BAKED TOMATOES. — BROILED TOMATOES. — SPICED TOMATOES. — BAKED CORN. — CORN CAKES. — CORN OYSTERS. — SUCCOTASH. — EGG PLANT. — MACCARONI. — VEGETABLE OYSTERS. — MOCK OYSTERS. — BAKED BEANS.

BREAD. — POTATO YEAST. — YEAST CAKES. — YEAST. — POTATO BREAD. — SALT RAISING BREAD. — BREAD. — BISCUIT. — FRENCH ROLLS. — PARKER HOUSE ROLLS. — PARKER HOUSE ROLLS. — RUSK. — TEA RUSK. — BROWN BREAD. — RYE BREAD. — BROWN BREAD. — BOSTON BROWN BREAD. — GRAHAM BREAD. — CORN BREAD. — CORN BREAD. — JOHNNY CAKE. — BAKING POWDER BISCUIT. — TEA PUFFS. — INDIAN CORN MUFFINS. — MUFFINS. — MUFFINS. — BREAKFAST PUFFS. — GEMS. — GRAHAM PUFFS. — HUCKLEBERRY CAKE. — SHORT CAKE. — DEMOCRATS. — RICE GRIDDLE CAKES. — WHEAT CAKES. — WAFFLES. — WAFFLES. — EGG TOAST.

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

Mrs. C. J. Baldwin.

Boil one-half pound of hops in eight quarts of water until the liquid is very strong; then put in fifteen or twenty large potatoes; let them boil till they are thoroughly done; take them out; pare and mash them fine. Put in the mashed potatoes a pint of flour, and strain your boiling hop liquid on to the flour and potato, taking care that the flour is well scalded. Add one pint of molasses, one tablespoonful of ginger and one handful of salt; when the mixture is cool enough to put the hand in, rub it through a colander to reduce it to a fine pulp. Add a sufficient quantity of yeast to raise it, and let it stand in a large covered jar until morning; then add another bowl of flour, and mix the cakes with Indian meal. They must be hard enough to take up a quantity of dough in the hand, pat it together and cut it into slices. Lay the cakes as you cut them on plates or something that will not impart any taste to them. The cakes must be turned once the first day, and after that twice a day until they are thoroughly dry.

Mrs. Orin Sage.

One handful hops, six large potatoes; boil together until well done, and strain through a colander; add sufficient water to make two quarts, and when boiling stir quickly into one quart of flour and a little salt. When lukewarm add one cup of yeast.

Ellen.

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

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

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

Ellen.

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

Mrs. A. A. Morgan.

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

Mrs. W. N. S.

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

Mrs. E. Foster Hoyt.

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

Mrs. Miller.

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

When taken from the oven, rub the top with sugar and cream.

Mrs. Woodbury.

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

Mrs. W. L. Sage.

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

Mrs. M. K. W.

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

Mrs. Woodbury.

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

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

One and one-half pints Indian meal, one and one-half pints rye meal, one cup molasses, two tablespoons vinegar, one teaspoon salt, two teaspoons saleratus, one quart lukewarm water. Boil or bake five hours.

Mrs. E. W. Sage.

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

Mrs. B. N. Hurd.

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

Mrs. Edwin O. Sage.

One pint corn meal, one pint bread sponge, two-thirds cup molasses, one teaspoon soda. Scald the meal; when cool add the sponge, molasses and soda. Mix with Graham flour stiff as cake; put in tins, and when light bake one hour.

Seneca Point.

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

Mrs. H. E. B.

One quart flour, four teaspoons baking powder, a little salt—sifted together; add a full teaspoon of butter and sufficient water to make soft dough. Roll out, and cut in cakes an inch thick. Bake in quick oven.

Ellen.

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

Mrs. Geo. Darling.

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

Mrs. Edwin Pancost.

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

Muffins should never be cut with a knife, but be pulled open with the fingers.

If wanted for tea, the batter must be mixed immediately after breakfast.

Mrs. S.

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

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

Mrs. E. F. Wilson.

One pint warm water, one teaspoon salt, Graham flour enough to make stiff batter. Have your irons and oven both hot.

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

One cup of sugar, one cup of milk, two and one-half cups of flour, one egg, butter the size of an egg, two teaspoons of baking powder, one and one-half cups of huckleberries. To be eaten hot with butter. This makes a very delicate tea rusk by leaving out the huckleberries, and using only half a cup of sugar.

Mrs. Sage.

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

Mattie C. Dayfoot.

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

Mrs. J. M. P.

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

Mrs. Oren Sage.

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

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

Mrs. J. H. Hurd.

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

For six persons, take two eggs, one-half cup milk, flour enough to make a good stiff batter. Cut old bread in thin slices; dip into the batter, and fry brown in butter. Serve hot.

Mrs. L.

PIES. — PIE CRUST. — PIE CRUST GLAZE. — CUSTARD PIE. — COCOANUT PIE. — RICE PIE. — CREAM PIE. — CREAM PIE ELEGANTE. — CRUST FOR PIE. — PLAIN APPLE PIE. — LINCOLN PIE. — PUMPKIN PIE. — PUMPKIN PIE. — SQUASH PIE. — PIE PLANT PIE. — PORK PIE. — COCOANUT PIE. — COCOANUT PIE. — A VERY RICH LEMON PIE. — LEMON PIE. — CHOCOLATE PIE. — RICH MINCE PIES. — MINCE MEAT FOR PIES. — MINCE PIES. (Makes 17). — MOCK MINCE PIE.

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

This quantity will make two large or three small pies.

Mrs. W. N. Sage.

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

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

Make a custard and add a small cup of cocoanut.

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

Mrs. W. N. S.

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

Mrs. Edwin Pancost.

For one pie, beat together one cup sugar, one-half cup corn starch, two eggs. Stir into one pint hot milk; when well cooked and cool, flavor and put between crusts which have been baked and are cold.

One pint flour, one-half teacup lard, one-quarter teacup ice water, teaspoon salt. Bake upper and lower crusts in separate plates, and put the cream between.

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

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

Mrs. M. K. W.

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

C. M.

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

Mrs. Sugru.

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

Mrs. W. N. S.

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

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

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

Buffalo.

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

Mrs. Hattie Gilbert.

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

One cup sugar; yolks of three eggs, stirred to cream; add tablespoon flour; grated rind and juice of two lemons; one coffeecup milk. Bake with under crust. Make a meringue of whites of the eggs and three tablespoons of sugar; spread over the top of pie. Set in oven and brown slightly.

E. I. G.

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

Ella I. Gould.

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

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

Mrs. A. S. Lane.

Boil one large or two small beef hearts; one and one-half pounds fine chopped suet, six pints fine chopped sour apples, two pounds fine chopped raisins, two pounds currants, one pound fine chopped citron, one quart molasses, two pounds brown sugar, one quart brandy, two quarts cider, one ounce allspice, one ounce cinnamon, three nutmegs. Chop the meat when cold, add the other ingredients and cook one hour; let it stand two days before making into pies, then if too rich add more apples.

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

Mrs. Sage.

PLAIN AND FANCY DESSERTS. — GENERAL DIRECTIONS. — WEIGHTS AND MEASURES. — SUET PUDDING. — SAUCE. — PLUM PUDDING. — ENGLISH PLUM PUDDING. — GRAHAM PUDDING. — SWEET POTATO PUDDING. — APPLE PUDDING. — CRUST. — SAUCE FOR ABOVE. — BREAD PUDDING. — STEAMED PUDDING. — QUAKER PUDDING. — RICE PUDDING. — QUEEN’S PUDDING. — ANGELS’ FOOD. — COTTAGE PUDDING. — POOR MAN’S PUDDING. — BROWN BETTIE. — SAUCE. — INDIAN PUDDING. — APPLE DUMPLINGS. — BOILED CUSTARD. — BAKED CUSTARD. — TAPIOCA PUDDING. — APPLE TAPIOCA PUDDING. — TAPIOCA AND COCOANUT PUDDING. — TAPIOCA CREAM. — PUFFS. — FRITTERS. — FRITTERS. — TAPIOCA MERINGUE. — RICE MERINGUE. — CAKE MERINGUE. — COCOANUT PUDDING. — COCOANUT PUDDING. — CHOCOLATE PUDDING. — SPONGE PUDDING. — SPONGE PUDDING. — ORANGE SPONGE PUDDING. — ECLAIR PUDDING. — ICING. — CUSTARD. — DELMONICO PUDDING. — ORANGE PUDDING. — PORCUPINE PUDDING. — SNOW PUDDING. — PUDDING SAUCE. — FOAM SAUCE. — PUDDING SAUCE. — PUDDING SAUCE (Cold). — WINE SAUCE (Hot). — CHOCOLATE BLANC MANGE. — CORN STARCH BLANC MANGE. — CARAMEL CUSTARD. — APPLE SNOW. — SNOW DRIFT. — CHARLOTTE RUSSE ELEGANTE. — CHARLOTTE RUSSE. — SPANISH CREAM. — RUSSE CREAM. — WHIPPED CREAM. — SNOW JELLY. — WINE JELLY. — LEMON JELLY. — CIDER JELLY.

Flour—Should always be sifted just before you wish to use it.

Cream of Tartar, or Baking Powder—Should be thoroughly mixed with the flour.

Soda—Should always be dissolved in the milk.

Butter and Sugar for Cake—Should always be beaten to a cream.

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

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

To Steam a Pudding—Put it into a tin pan or earthen dish, tie a cloth over the top and set it into a steamer, cover the steamer closely; allow a little longer time than you do for boiling.

Mrs. W. N. Sage.

Mrs. W. N. Sage.

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

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

Mrs. M. B. B.

One pound raisins, stoned; one pound currants, three-fourths pound suet, chopped fine; three eggs, one coffeecup sugar, one teaspoon soda, a little nutmeg and salt; moisten with milk, and add flour to mix soft. Tie in a bag, leaving room to swell, and boil from three to four hours. Serve with sauce.

Mrs. A. S. Lane.

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

Mrs. A. S. Lane.

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

Mrs. Woodbury.

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

Mrs. Battelle.

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

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

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

Miss Fosdick.

One pint bread crumbs, one quart milk, rind of one lemon grated into milk; yolks four eggs, beaten and mixed with one-half cup sugar. Bake one-half hour. Spread meringue on top.

Mrs. Pitkin.

One egg, one large teacup sour milk, a little cream or butter, one teaspoon soda. Mix soft and put in deep pie plates or a pudding dish. Fill with blackberries or other pressed fruits. Steam one hour, and serve with sweetened cream, or sauce.

Mary.

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

Grandma B.

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

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

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

Two tablespoons melted butter, one cup sugar, three small cups flour, one cup milk, one egg, three teaspoons baking powder.

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

Mrs. W. T. Mills.

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

One teaspoon butter, one-half cup brown sugar, one pint boiling water, one teaspoon of flour; flavor with vanilla or wine.

Mrs. C. F. Paine.

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

Mrs. A. A. Morgan.

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

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

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

One small cup of tapioca, one quart of milk, one teaspoon of butter, three tablespoons of sugar. Soak the tapioca in water four or five hours, then add the milk; flavor with essence of lemon or anything else you prefer. Bake slowly one hour. To be made the day before it is wanted, and eaten cold with cream or milk and sugar. Some prefer the pudding made with three pints of milk and no water.

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

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

Delia.

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

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

Mrs. H. C.

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

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

E. B.

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

Mrs. W. N. S.

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

Mrs. W. N. S.

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

Mrs. A. S. Mann.

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

Miss Morgan.

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

Mrs. E. H.

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

Mrs. E. W. Sage.

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

For sauce, make a thin boiled custard.

Mrs. Geo. Darling.

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

Syracuse.

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

Emma Satterlee.

Four eggs, one cup sugar, one cup flour, one teaspoon vanilla, one teaspoon baking powder. When baked spread the top with chocolate icing.

White of one egg, one-half teacup milk, one-half teacup sugar, four tablespoons grated chocolate; boil until thick and smooth. Just before serving the pudding split and fill with the following:

One pint of milk, a little salt, yolks of three eggs, one-half cup sugar, two tablespoons corn starch; flavor with vanilla and lemon.

Ida M. Satterlee.

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

Mrs. W. N. S.

Four sweet oranges, sliced small; one quart milk, one cup sugar, two tablespoons corn starch, yolks of three eggs. Heat the milk, when nearly boiling add the corn starch (wet with a little cold milk), the sugar and eggs, thoroughly beaten. Boil until thick as custard; when cold pour over the sliced oranges. Make a meringue of the whites of three eggs and one small teacup of sugar; spread on pudding, and put sliced oranges on top of this.

E. I. G.

One cup sugar, one cup flour, three eggs, three teaspoons baking powder, dissolved in teaspoon of milk; bake in a round tin. Frost cake, top and sides, thickly; stick blanched almonds over top of cake with points up; make floating island; put cake on glass standard; pour a little custard with snow around the edge of standard; on each spot of snow drop a little jelly; use rest of custard as sauce.

Mrs. H. C.

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

Ella.

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

M. C.

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

Ella I. G.

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

E. B. P.

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

Mrs. W. N. S.

Boil one-half pint of water with a tablespoon of flour, and strain on the sauce made as above just before sending it to table. Set it over the top of the tea-kettle three or four minutes.

Mrs. W. N. S.

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

Ella I. Gould.

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

Mrs. Gilbert.

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

Mrs. M. K. W.

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

Jennie Morgan.

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

Mrs. M. K. W.

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

Mrs. H. Candee.

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

Ella I. Gould.

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

Delia.

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

To one quart cream whipped very thick, add powdered sugar to taste; then one tumbler of wine. Make just before ready to use.

Mrs. W. C. R.

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

Mrs. Lane.

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

A. H.

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

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

Mrs. E. S. Converse.

CAKE. — SOFT GINGERBREAD. — GINGERBREAD. — GINGERBREAD. — GINGER COOKIES. — SEED COOKIES. — MOLASSES COOKIES. — GINGER COOKIES. — GINGER SNAPS. — COOKIES. — RAISED DOUGHNUTS. — DOUGHNUTS. — FRIED CAKES. — CRULLERS. — COMFORTS. — PEPPERNUTS. — ANGEL FOOD. — LADY FINGERS. — FRUIT JUMBLES. — ECLAIRS A LA CREME. — CREAM. — SCOTCH SHORT BREAD. — BREAD CAKE. — COFFEE CAKE. — FRUIT CAKE WITHOUT EGGS. — RAISED LOAF CAKE. — NUT CAKE. — NUT CAKE. — POUND CAKE. — WHITE CAKE. — ALMOND CAKE. — SNOW CAKE. — LEMON CUP CAKE. — IMPERIAL CAKE. — CORN STARCH CAKE. — CLAY CAKE. — SODA POUND CAKE. — SPONGE CAKE. — SPONGE CAKE. — FEATHER SPONGE CAKE. — SPONGE CAKE. — QUEEN’S CAKE. — WASHINGTON CAKE. — SPICE CAKE. — JUMBLE CAKE. — COCOANUT CAKE. — COCOANUT CAKE. — WHITE CAKE. — COMPOSITION CAKE. — LEMON CAKE. — WHITE FRUIT CAKE. — WEDDING CAKE. — WEDDING FRUIT CAKE. — WEDDING FRUIT CAKE. — WHITE FROSTING. — CHOCOLATE FROSTING. — COCOANUT FROSTING. — ORANGE ICING. — LEMON ICING. — ALMOND ICING. — COOKED FROSTING. — MARTHA WASHINGTON CAKE. — CUSTARD. — ALMOND CREAM CAKE. — FOR THE CREAM. — JELLY FRUIT CAKE. — CONFECTIONERY CAKE. — BLACK CHOCOLATE CAKE. — FILLING. — LEMON COCOANUT CAKE. — DRESSING BETWEEN LAYERS. — JELLY CAKE. — GERMAN CAKE. — FILLING. — ORANGE CAKE. — FILLING. — WHITE MOUNTAIN CAKE. — FROSTING FOR ABOVE.

PICKLES, CANNED FRUIT, Etc. — CUCUMBER PICKLES. — PICKLED CUCUMBERS. — FOR ONE THOUSAND. — CUCUMBER PICKLES. — SIX HUNDRED CUCUMBERS. — EAST INDIA PICKLE. — FRENCH PICKLE. — PICCALLILY. — HIGDOM. — TOMATO SOY. — CHILI SAUCE. — CHOW CHOW. — TOMATO CATSUP. — GREEN TOMATO CATSUP. — TOMATO CATSUP. — GRAPE CATSUP. — RIPE CUCUMBER PICKLE. — RIPE CUCUMBER PICKLE. — PICKLED WATERMELON. — SPICED PEACHES. — SPICED GRAPES. — SWEET PICKLED PEACHES. — PICKLED PEACHES. — PICKLED PLUMS. — PICKLED PEARS. — SPICED BLACKBERRIES. — CANNED PINE APPLE. — CANNED CHERRIES. — CANNED PINE-APPLE. — CURRANT JELLY. — RASPBERRY JAM. — ORANGE MARMALADE.

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

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

M. C.

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

Mrs. Oren Sage.

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

Mrs. Pitkin.

One peck green tomatoes, sliced; six large onions, a teacup of salt thrown on over night. Drain thoroughly, then boil in two quarts of water and one quart of vinegar fifteen or twenty minutes; drain in colander; then take four quarts vinegar, two pounds brown sugar, one-half pound white mustard seed, two tablespoons cloves, two tablespoons cinnamon, two tablespoons ginger, two tablespoons ground mustard, one teaspoon cayenne pepper; put all together and cook fifteen minutes.

M. C.

One peck green tomatoes sliced, one-half peck onions sliced, one cauliflower, one peck small cucumbers. Leave in salt and water twenty-four hours; then put in kettle with handful scraped horseradish, one ounce turmeric, one ounce cloves (whole), one-quarter pound pepper (whole), one ounce cassia buds or cinnamon, one pound white mustard seed, one pound English mustard. Put in kettle in layers, and cover with cold vinegar. Boil fifteen minutes, constantly stirring.

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

M. C.

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

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

Mrs. Lane.

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

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

One peck of green tomatoes, one dozen large onions, one-half pint salt; slice the tomatoes and onions. To a layer of these add a layer of salt; let stand twenty-four hours, then drain. Add one-quarter pound mustard seed, three dessertspoons sweet oil, one ounce allspice, one ounce cloves, one ounce ground mustard, one ounce ground ginger, two tablespoons black pepper, two teaspoons celery seed, one-quarter pound brown sugar. Put all ingredients in preserving pan, cover with vinegar, and boil two hours.

L. B.

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

Mrs. Lane.

Five pints of grapes, simmer until soft, then put through a colander; add to them two pints brown sugar, one pint vinegar, two tablespoons allspice, two tablespoons cinnamon, two tablespoons cloves, one and one-half teaspoons mace, one teaspoon salt, one and one-half teaspoons red pepper. Boil till thick; then bottle.

E. & I.

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

M. C.

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

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

L. H.

Seven pounds fruit, one pint vinegar, three pounds sugar, two ounces cinnamon, one-half ounce cloves. Scald together sugar, vinegar and spices; pour over the fruit. Let it stand twenty-four hours; drain off, scald again and pour over fruit, letting it stand another twenty-four hours. Boil all together until the fruit is tender. Skim it out and boil the liquor until thickened. Pour over the fruit and set away in a jar.

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

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

Mrs. E. S. Converse.

One peck peaches, three pounds sugar, one quart vinegar, cloves.

Four pounds plums, two pounds sugar, one pint vinegar.

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

To six pints fruit take two and one-half pints sugar, one and one-half pints vinegar, one-half ounce cinnamon (ground), one-half ounce cloves, one-half ounce allspice, a little mace broken in small pieces. Boil the sugar and vinegar together, with the spices, putting these last into muslin bags. Then put in the berries and let them scald, not boil.

Mrs. M. K. Woodbury.

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

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

Mrs. A. S. Lane.

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

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

Mrs. A. S. Mann.

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

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

Mrs. A. S. Mann.

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

J. M.

SALADS. — CABBAGE SALAD. — CABBAGE SALAD. — DRESSING FOR CABBAGE. — SALAD DRESSING. — SALAD DRESSING. — CHICKEN SALAD. — DRESSING. — CHICKEN SALAD. — MAYONNAISE DRESSING. — SALMON SALAD. — DRESSING.

To a dish of chopped cabbage, four teaspoons of celery seed, or one bunch of celery. Put in a bowl, yolks of two eggs, one teaspoon of sugar, one teaspoon of butter, one teaspoon of pepper, one teaspoon of salt, one teaspoon of made mustard, one-half teacup of vinegar. Set the bowl into hot water, stir carefully until it begins to thicken. Let it get cold. Pour over the cabbage. If it does not moisten it enough, put in a little more vinegar.

Mrs. W. T. M.

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

Mrs. M. B. Birdseye.

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

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

Mrs. Gilbert.

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

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

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

Mrs. Geo. Gould.

Use the white meat of two good sized chickens, and celery enough to make the proportion one-third chicken and two-thirds celery; boil ten eggs hard, rub the yolks perfectly smooth with a silver spoon, adding gradually four tablespoons of olive oil, one tablespoon of made mustard, two teaspoons of salt, one teaspoon of black pepper, half a teaspoon of cayenne pepper, and one tablespoon of sugar; add sweet cream by degrees until about the consistency of batter. Just before sending to table, mix the dressing with the chicken and celery, and moisten with sharp vinegar. The juice of two lemons is an improvement.

Mrs. W. N. Sage.

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

Mrs. G. D.

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

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

Mrs. C. F. Paine.

BEVERAGES. — VIENNA COFFEE. — KAOKA COFFEE. — ELLEN’S COFFEE. — FOR SIX PERSONS. — TEA. — CHOCOLATE. — WINE WHEY. — BLACK CURRANT CORDIAL. — BOULLION. — RASPBERRY VINEGAR. — RASPBERRY VINEGAR.

SWEETS. — GENERAL DIRECTIONS. — CREAM FOR BON-BONS. — CHOCOLATE CREAMS. — CHOCOLATE CREAMS. — ALMOND CREAMS. — COCOANUT CREAM. — CREAM ALMONDS. — COCOANUT DROPS. — COCOANUT CREAM CANDY. — CREAM WALNUTS. — HICKORY NUT CANDY. — FRUIT CANDY. — VANILLA CREAM CANDY. — CREAM CANDY. — BUTTER SCOTCH. — CHOCOLATE CARAMELS. — CHOCOLATE CARAMELS. — MOLASSES CANDY.

MISCELLANEOUS. — BREAD AND CAKE. — GINGER COOKIES. — SPONGE CAKE. — WHITE WINGS CAKE. — RUSSIAN CREAM. — ORANGE CAKE. — FROSTING. — COPPLE PUDDING. — CREAM SPONGE CAKE. — ORNAMENTAL FROSTING. — GRAHAM BREAD. — ORANGE BASKETS. — BRANDY PEACHES. — FRENCH PICKLE. — MAYONNAISE DRESSING.

Two cups of dough, two cups of brown sugar, one cup of butter, two eggs, two-thirds cup sour milk; mix one teaspoonful soda, one teaspoonful cinnamon, one teaspoonful cloves and allspice, one cup flour, one cup raisins.

Miss Ella Wilson.

One cup sugar, two cups molasses, one cup butter, three teaspoonfuls soda in one cup boiling water, two teaspoonfuls ginger.

Miss Ella Wilson.

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

Miss Marcia Erdle.

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

Miss Ella Wilson.

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

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

Whites of two eggs with grated rind and juice of one orange, stiffen with sugar.

Miss Ella Wilson.

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

Miss Ellen Doyle.

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

Miss Ella Wilson.

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

Miss Ella Wilson.

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

Miss Ella Wilson.

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

Four pounds of fruit, four pounds of sugar, one pint of white brandy. Make syrup of sugar with enough water to dissolve sugar, put fruit in and let boil five minutes. Remove fruit and boil syrup fifteen minutes, then add brandy. Put fruit in cans and fill with syrup.

Miss Ella Wilson.

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

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

Miss Ella Wilson.

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

Miss Ella Wilson.

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