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Miss Parloa's New Cook Book by Maria Parloa

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Bombe Glacée.

One quart of strawberry or raspberry sherbet, No. 2, one pint of
sugar, one pint and a half of water, the yolks of eighteen eggs, one
large table-spoonful of vanilla extract. Boil the sugar and water
together twenty minutes. Beat the yolks of the eggs very light. Place
the sauce-pan, with the syrup, in another of boiling water. Stir the
beaten yolks of eggs into this syrup and beat with a whisk for ten
minutes. Take from the fire, place the basin in a pan of cold water,
and continue beating for twelve or fifteen minutes. Pack an ice cream
mould in salt and ice. Take the sherbet from the freezer and spread on
the sides and bottom of the mould. When it is hard, put the cooked
mixture in the centre, being careful not to disturb the sherbet. Cover
the cream with a piece of thick white paper. Put on the cover, and
cover the top of the mould with salt and ice. _Bombe glacée_ can
be made with any kind of (No. 2) sherbet, having the centre part
flavored to correspond with the sherbet. The handsomest dishes are, of
course, made with the brightest-colored sherbets.

Frozen Pudding.

One generous pint of milk, two cupfuls of granulated sugar, a scant
half cupful of flour, two eggs, two table-spoonfuls of gelatine, one
quart of cream, one pound of French candied fruit--half a pound will
do, four table-spoonfuls of wine. Let the milk come to a boil. Beat
the flour, one cupful of sugar and the eggs together, and stir into
the boiling milk. Cook twenty minutes, and add the gelatine, which has
been soaking one or two hours in water enough to cover it. Set away to
cool. When cool, add the wine, sugar and cream. Freeze ten minutes;
then add the candied fruit, and finish freezing. Take out the beater,
pack smoothly, and set away for an hour or two. When ready to serve,
dip the tin in warm water, turn out the cream, and serve with whipped
cream heaped around.

Nesselrode Pudding.

One pint of shelled almonds, one pint and a half of shelled chestnuts,
one pint of cream, a pint can of pineapple, the yolks of ten eggs,
half a pound of French candied fruit, one table-spoonful of vanilla
extract, four of wine, one pint of water, one of sugar. Boil the
chestnuts half an hour; then rub off the black skins, and pound in the
mortar until a paste. Blanch the almonds, and pound in the same
manner. Boil the sugar, water and juice from the pineapple for twenty
minutes in a sauce-pan. Beat the yolks of the eggs, and stir them into
the syrup. Put the sauce-pan in another of boiling water and beat the
mixture, with an egg beater, until it thickens. Take off, place in a
basin of cold water, and beat for ten minutes. Mix the almonds and
chestnuts with the cream, and rub all through a sieve. Add the candied
fruit and the pineapple, cut fine. Mix this with the cooked mixture.
Add the flavor and half a teaspoonful of salt. Freeze the same as ice
cream.

Lemon Sherbet.

The juice of five lemons, one pint of sugar, one quart of water, one
table-spoonful of gelatine. Soak the gelatine in a little of the
water. Boil one cupful of the water and dissolve the gelatine in it.
Mix together the sugar, water, gelatine and lemon juice. Turn into the
can, and freeze. This is light and creamy.

Lemon. Sherbet, No. 2.

One pint and a half of sugar, three pints of water, the juice of ten
lemons. Boil the sugar and water together twenty-five minutes. Add the
lemon juice, and strain and freeze. This makes a smooth, rich sherbet.

Orange Sherbet.

Make this the same as the lemon, using, however, ten oranges. In the
spring, when oranges are not very acid, add the juice of a lemon.

Orange Sherbet, No. 2.

Make the same as lemon sherbet, No. 2, but use the juice of twenty
oranges instead of ten lemons. Boil the syrup for this dish thirty
minutes.

Pineapple Sherbet.

A pint-and-a-half can of pineapple, or, if fresh fruit is used, one
large pineapple; a small pint of sugar, a pint of water, one table-
spoonful of gelatine. Soak the gelatine one or two hours in cold water
to cover. Cut the hearts and eyes from the fruit, chop it fine, and
add to the sugar and the juice from the can. Have half of the water
hot, and dissolve the gelatine in it. Stir this and the cold water
into the pineapple. Freeze. This sherbet will be white and creamy.

Pineapple Sherbet, No. 2.

Two small cans of pineapple, one generous pint of sugar, one quart of
water. Pour the juice of the pineapple into a bowl. Put the fruit in a
sauce-pan with half the water, and simmer twenty minutes. Put the
sugar and the remainder of the water on to boil. Cook fifteen minutes.
Rub the cooked pineapple through a sieve and add it to the boiling
syrup. Cook fifteen minutes longer. Add the juice, and cool and
freeze.

Strawberry Sherbet.

Two quarts of strawberries, one pint of sugar, one pint and a half of
water, one table-spoonful of gelatine. Mash the berries and sugar
together, and let them stand two hours. Soak the gelatine in cold
water to cover. Add one pint of the water to the strawberries, and
strain. Dissolve the gelatine in half a pint of boiling water, add
this to the strained mixture, and freeze.

Strawberry Sherbet, No. 2.

One pint and a half of strawberry juice, one pint of sugar, one pint
and a half of water, the juice of two lemons. Boil the water and sugar
together for twenty minutes. Add the lemon and strawberry juice.
Strain, and freeze.

Raspberry Sherbet.

This sherbet is made the same as the strawberry. When raspberries are
not in season, use the preserved or canned fruit and a smaller
quantity of sugar. The juice of a lemon or two is always an
improvement, but is not necessary. The sherbet can also be made by
following the second rule for strawberry sherbet.

Raspberry Sherbet, No. 2.

One bottle of German raspberries (holding a little more than a pint,
and costing about $1.25), one cupful of sugar, one quart of water, the
juice of two lemons. Mix all together, strain, and freeze.

Currant Sherbet.

One pint of currant juice, one pint and a half of water, the juice of
one lemon, one pint of sugar, one table-spoonful of gelatine. Have the
gelatine soaked in cold water, and dissolve it in half a pint of
boiling water. Mix it with the pint of cold water, the sugar, lemon
and currant juice, and freeze.

Currant Sherbet, No. 2.

One pint of sugar, one quart of water, one pint of currant juice, the
juice of a lemon. Boil the water and sugar together half an hour. Add
the currant and lemon juice to the syrup. Let this cool, and freeze.

Frozen Strawberries.

Two quarts of fresh strawberries, one pint of sugar, one quart of
water. Boil the water and sugar together half an hour; then add the
strawberries, and cook fifteen minutes longer. Let this cool, and
freeze. When the beater is taken out add one pint of whipped cream.
Preserved fruit can be used instead of the fresh. In this case, to
each quart of preserves add one quart of water, and freeze.

Frozen Raspberries.

Prepare raspberries the same as strawberries. When cold, add the juice
of three lemons; and freeze. All kinds of canned and preserved fruits
can be prepared and frozen in any of the three ways given.

Frozen Peaches.

One can of peaches, one heaping pint of granulated sugar, one quart of
water, two cupfuls of whipped cream. Boil the sugar and water together
twelve minutes; then add the peaches, and cook twenty minutes longer.
Rub through a sieve; and when cool, freeze. When the beater is taken
out, stir in the whipped cream with a large spoon. Cover, and set away
until serving time. It should stand one hour at least.

Frozen Apricots.

One can of apricots, a generous pint of sugar, a quart of water, a
pint of whipped cream--measured after being whipped. Cut the apricots
in small pieces, add the sugar and water, and freeze. When nearly
frozen add the cream.

Biscuit Glacé.

Mix together in a deep bowl or pail one pint of _rich_ cream,
one-third of a cupful of sugar and one teaspoonful of vanilla extract.
Put the mixture in a pan of ice water and whip to a stiff froth. Stir
this down, and whip again. Skim the froth into a deep dish. When all
the cream has been whipped to a froth, fill paper cases with it, and
place these in a large tin box (or, the freezer will do,) that is
nearly buried in ice and salt--two quarts of salt to six of ice--and
is wholly covered after the cases are put in. Let these remain there
two hours. Make a pint of strawberry sherbet. Put a thin layer of it
on each case of cream, and return to the freezer. Let the cases stand
half an hour longer, and serve. They should be arranged on a bright
napkin, spread on a flat dish.

Biscuit Glacé, No. 2.

One pint of cream, whipped to a froth; a dozen and a half macaroons,
three eggs, half a cupful of water, two-thirds of a cupful of sugar, a
teaspoonful of vanilla extract. Boil the sugar and water together for
half an hour. Beat the eggs well, and stir into the boiling syrup.
Place the sauce-pan containing the mixture in another of boiling
water, and beat for eight minutes. Take from the fire, place the
sauce-pan in a pan of cold water, and beat the mixture until it is
cold; then add the flavor and whipped cream. Stir well, and fill paper
cases. Have the macaroons browned and rolled fine. Put a layer of the
crumbs on the cream in the cases, and freeze as directed in the other
recipe.

Chocolate Soufflé.

Two cupfuls of milk, one and a half squares of Baker's chocolate,
three-fourths of a cupful of powdered sugar, two table-spoonfuls of
corn-starch, three eggs, one-fourth of a teaspoonful of salt, half a
teaspoonful of vanilla extract. Boil the milk in the double boiler,
leaving out a third of a cupful to mix with the corn-starch. After
mixing, stir into the boiling milk, and cook eight minutes. Dissolve
the chocolate with half a cupful of the sugar and two table-spoonfuls
of boiling water. Add to the other mixture. Beat the yolks and add
them and the salt. Cook two minutes. Set in cold water, and beat until
cool; then add the flavor, and pour into a dish. Beat the whites of
the eggs to a stiff froth, add the remaining sugar, and heap on the
custard. Dredge with sugar. Brown with a salamander or hot shovel.

Orange Soufflé.

A pint of milk, five eggs, one-fourth of a cupful of granulated sugar
and three table-spoonfuls of powdered, five Florida oranges and a
speck of salt. Put the milk on to boil. Beat the yolks of five eggs
and whites of two with the granulated sugar. Pour the milk, gradually,
over this, stirring all the while. Return to the sauce-pan, place in a
basin of boiling water, and stir until it begins to thicken like soft
custard. This will be about two minutes. Add the salt, and set away to
cool. Pare the oranges, remove the seeds, cut up fine, and put in a
glass dish. Pour on the cold custard. Just before serving beat the
three remaining whites of eggs to a stiff froth, and beat in the
powdered sugar. Heap this on the custard, and brown with a hot shovel
or a salamander.

Surprise Soufflé.

One pint of the juice of any kind of fruit, one-third of a package of
gelatine, half a cupful of sugar (unless the fruit is very acid, in
which case use a little more), one pint of soft custard, ten
macaroons, half a cupful of water. Soak the gelatine two hours in a
little of the water. Let the remainder of the water come to a boil,
and pour it on the soaked gelatine. Place the basin in another of hot
water and stir until all the gelatine is dissolved. Strain this into
the fruit juice. Add the sugar. Place the basin in a pan of ice water,
and as soon as the mixture begins to thicken, beat with a whisk until
it hardens; then place in the ice chest for a few hours. Brown the
macaroons in a cool oven. Let them cool and roll them fine. At serving
time put the custard in a _soufflé_ dish. Heap the jelly on this,
and cover all with the macaroon crumbs.

Omelet Soufflé à la Crème.

Four eggs, two table-spoonfuls of sugar, a speck of salt, half a
teaspoonful of vanilla' extract, one cupful of whipped cream. Beat the
whites of the eggs to a stiff froth, and gradually beat the sugar and
the flavor into them. When well beaten, add the yolks, and lastly the
whipped cream. Have a dish, holding about one quart, slightly
buttered. Pour the mixture into this and bake _just twelve
minutes_. Serve the moment it is taken from the oven.

Omelet Soufflé à la Poêle.

The whites of eight and yolks of four eggs, two table-spoonfuls of
sugar, a speck of salt, two table-spoonfuls of butter, half a
teaspoonful of any kind of flavor. Beat the yolks of the eggs, the
sugar, salt and flavor together. Beat the whites to a stiff froth.
Stir this in with the beaten yolks. Have a large omelet pan very hot.
Put one table-spoonful of butter in this, and pour in half the
mixture. Shake rapidly for a minute; then fold, and turn on a hot
dish. Put the remainder of the butter and mixture in the pan, and
proceed as before. Turn this omelet on the dish by the side of the
other. Dredge lightly with sugar, and place in the oven for eight
minutes. Serve the moment it comes from the oven.

Charlotte Russe.

Ten eggs, one cupful of sugar, four table-spoonfuls of wine, one of
vanilla extract, a package of gelatine, one and a half cupfuls of
milk, one pint of cream. Soak the gelatine in half a cupful of the
milk. Beat the yolks of the eggs and the sugar together, and put in
the double boiler with the remaining milk. Stir until the mixture
begins to thicken; then add the gelatine, and strain into a large tin
basin. Place this in a pan of ice water, and when it begins to cool,
add the whites of the eggs, well beaten, the wine and flavor, and the
whipped cream. Mix thoroughly, and pour into moulds that have been
lined with sponge cake. Set away to harden. With the quantities given
two quart moulds can be filled. The lining may be one piece of sponge
cake, or strips of it, or lady-fingers. The wine may be omitted.

Charlotte Russe, No. 2.

One pint of _rich_ cream, one teaspoonful of vanilla flavor, one-
third of a cupful of sugar. Mix all together in a tin pail and place
in a basin of ice water. Whip the cream to a stiff froth, and skim,
into a colander. When nearly whipped, return to the pail that which
has drained through the colander, and whip it again. Have a quart
mould lined with stale sponge cake. Fill it with whipped cream and set
in the ice chest for an hour or two.

Apple Charlotte.

One scant pint of apples, steamed, and rubbed through a sieve; one-
third of a box of gelatine, soaked an hour in one-third of a cupful of
cold water; one cupful of sugar, the juice of a large lemon, the
whites of three eggs. Pour half a cupful of boiling water upon the
gelatine, stir until thoroughly dissolved, and pour upon the apple;
then add the sugar and lemon juice. Place in a basin of ice water, and
beat until it begins to thicken. Add the whites of the eggs, beaten to
a stiff froth. Pour into a two-quart mould, which has been lined with
sponge cake, and put on ice to harden. Make a soft custard of the
yolks of the eggs, one pint of milk and three table-spoonfuls of
sugar. When the charlotte is turned out on a dish, pour this around.

Calf's Foot Jelly.

Four calf's feet, six quarts of water, the juice of two lemons and
rind of one, two cloves, a two-inch piece of stick cinnamon, two
cupfuls of sugar, a pint of wine, the whites and shells of two eggs.
Wash the feet very carefully and put them on with the cold water. Boil
gently until the water is reduced to two quarts; then strain through a
napkin, and set away to harden. In the morning scrape off all the fat
and wipe the jelly with a clean towel. Break it up and put in a kettle
with the other ingredients, having first beaten the whites of the eggs
and the shells with half a cupful of cold water. Let the mixture come
to a boil slowly, and set back for twenty minutes where it will keep
at the boiling point. Strain through a napkin, mould, and set away to
harden.

Wine Jelly.

One box of gelatine, half a pint of cold water, a pint and a half of
boiling water, one pint of sherry, one of sugar, the juice of a lemon.
Soak the gelatine two hours in the cold water. Pour the boiling water
on it, and stir until dissolved. Add the lemon juice, sugar and wine.
Strain through a napkin, turn into moulds, and, when cold, place in
the ice chest for six or eight hours.

One good way to mould this jelly is to pour some of it into the mould,
harden it a little, put in a layer of strawberries, pour in jelly to
set them, and then enough to make another layer, then put in more
berries, and a third layer of jelly, and so continue, until all the
jelly has been used.

Cider Jelly.

A box of gelatine, one pint of sugar, a quart and half a pint of
cider, half a pint of cold water. Soak the gelatine in the cold water
for two hours. Let the cider come to a boil, and pour it on the
gelatine. Add the sugar, strain through a napkin, and turn into
moulds. When cold, place in the refrigerator for six or eight hours.

Lemon Jelly.

Two cupfuls of sugar, one of lemon juice, one quart of boiling water,
one cupful of cold water, a box of gelatine. Soak the gelatine in the
cold water for two hours. Pour the boiling water on it, add the sugar
and lemon juice, strain through a napkin, mould and harden.

Orange Jelly.

One box of gelatine, one pint of orange juice, the juice of a lemon,
one pint of sugar, a pint and a half of boiling water, half a pint of
cold water, the white and shell of an egg. Soak the gelatine as for
the other jellies. Add the boiling water, sugar, the fruit juice, and
the white and shell of the egg, beaten with two table-spoonfuls of
cold water. Let the mixture come to a boil, and set back for twenty
minutes where it will keep hot, but will not boil. Strain through a
napkin. A pretty way to mould this jelly is to fill the mould to the
depth of two inches with liquid jelly, and, when this is hardened, put
on a layer of oranges, divided into eighths; to pour on a little more
jelly, to set the fruit, and then fill up with jelly. Keep in the ice
chest for six or eight hours.

Currant Jelly.

Make the same as wine jelly, using a pint of currant juice instead of
wine.

Strawberry Jelly.

Three pints of ripe strawberries, a box of gelatine, a pint of sugar,
one pint of boiling water, half a pint of cold water, the juice of a
lemon. Soak the gelatine for two hours in the cold water. Mash the
berries with the sugar, and let them stand two hours. Pour the boiling
water on the fruit and sugar. Press the juice from the strawberries
and add it and the lemon juice to the dissolved gelatine. Strain
through a napkin, pour into moulds, and harden. Raspberry jelly is
made in the same way.

Pineapple Jelly.

A pint-and-a-half can of pineapple, a scant pint of sugar, the white
and shell of an egg, a box of gelatine, the juice of a lemon, one
quart of boiling water, half a pint of cold water. Cut the pineapple
in fine pieces, put with the boiling water and simmer gently twenty
minutes. Soak the gelatine in the cold water for two hours. Add it,
the sugar, lemon and pineapple juice, and the white and shell of the
egg to the boiling mixture. Let this boil up once, and set back for
twenty minutes where it will keep hot, but will not boil. Strain
through a napkin, turn into moulds and set away to harden.

Coffee Jelly.

One pint of sugar, one of strong coffee, a pint and a half of boiling
water, half a pint of cold water, a box of gelatine. Soak the gelatine
two hours in the cold water. Pour the boiling water on it, and when it
is dissolved, add the sugar and coffee. Strain, turn into moulds, and
set away to harden. This is to be served with sugar and cream.

Soft Custard.

One quart of milk, one scant half teacupful of sugar, half a
teaspoonful of salt, the yolks of eight eggs and whites of two, one
teaspoonful of lemon or vanilla flavor, or half as much of almond.
Beat the sugar and eggs together, and add one cupful of milk. Let the
remainder of the milk come to a boil, pour it on the beaten mixture,
and put this on the fire in the double boiler. Stir until it begins to
thicken, which will be in about five minutes, when add the salt, and
set away to cool. When cold, add the flavor. Serve in custard glasses.

Soft Caramel Custard.

One quart of milk, half a cupful of sugar, six eggs, half a
teaspoonful of salt. Put the milk on to boil, reserving a cupful. Beat
the eggs, and add the cold milk to them. Stir the sugar in a small
frying-pan until it becomes liquid and just begins to smoke. Stir it
into the boiling milk; then add the beaten eggs and cold milk, and
stir constantly until the mixture begins to thicken. Set away to cool.
Serve in glasses.

Chocolate Whips.

One quart of milk, one (ounce) square of Baker's chocolate, one
generous half cupful of sugar, six eggs, a speck of salt. Scrape the
chocolate fine and put it in a small frying-pan with two table-
spoonfuls of the sugar and one of boiling water. When dissolved, add
it to a pint and a half of the milk, which should be hot in the double
boiler. Beat the eggs and the remainder of the sugar together, add the
cold milk, and stir into the boiling milk. Stir constantly until it
begins to thicken. Add the salt, and set away to cool. Season one pint
of cream with two table-spoonfuls of sugar and half a teaspoonful of
vanilla extract. Whip to a stiff froth. When the custard is cold, half
fill glasses with it, and heap whipped cream upon it. Or, it can be
served in one large dish, with the whipped cream on top.

Kisses.

Beat the whites of six eggs to a stiff froth. They should be beaten
until so light and dry that they begin to fly off of the beater. Stir
in a cupful of powdered sugar, gently and quickly. Spread paraffin
paper over three boards, which measure about nine by twelve inches.
Drop the mixture by spoonfuls on the boards, having perhaps a dozen on
each one. Dry in a warm oven for about three-quarters of an hour; then
brown them slightly. Lift from the paper and stick them together at
the base by twos. A dozen and a half can be made from the quantities
given.

Cream Méringues.

These are made similar to kisses, but are pat on the paper in oblong
shape, and dried two hours. Take from the board and, with a spoon,
remove all the soft part. Season half a pint of rich cream with a
table-spoonful of sugar and one of wine, or a speck of vanilla, and
whip it to a stiff froth. Fill the shells with this, and join them.
Or, they may be filled with ice cream. If the méringues are exposed to
much heat they are spoiled.

Kiss Wafers.

Half a pint of blanched bitter almonds, one heaping cupful of powdered
sugar, the whites of six eggs, one-third of a cupful of flour, two
table-spoonfuls of corn-starch. Blanch the almonds and pound them in a
mortar. As soon as they are a little broken add the white of an egg.
Pound until very fine. When there is a smooth paste add the sugar, a
little at a time, the whites of two eggs, one at a time, and the flour
and corn-starch. When thoroughly mixed, add, by degrees, the three
remaining whites. Butter the bottom of a flat baking pan and put the
mixture on it in spoonfuls. Spread it _very thin_, especially in
the centre, and bake in a quick oven. The moment the cakes are taken
from the oven, roll into the shape of cornucopias. If allowed to cool,
they cannot be rolled, and for this reason it is best to bake only
half a dozen at a time. When all are shaped, fill with the kiss
mixture, made by beating the whites of three eggs to a stiff froth,
and stirring into them, lightly, four table-spoonfuls of powdered
sugar. Place the wafers in a warm oven for twenty minutes or half an
hour, to dry. With the quantities given two dozen can be made.

Brier Hill Dessert.

Stew one quart of blackberries with one quart of sugar and half a
cupful of water. They should cook only fifteen minutes. When cold,
serve with powdered cracker and sugar and cream. The cracker and
berries should be in separate dishes.

Richmond Maids of Honor.

In the little town of Richmond, England, is a small pastry shop widely
known for its cheese cakes. It is said that the original recipe for
them was furnished by a maid of Queen Elizabeth, who had a palace at
Richmond. In the neighboring city of London the cakes are in great
demand, and the popular opinion there is that the only place to get
them is the shop mentioned, where they are made somewhat as follows:

One cupful of sweet milk, one of sour, one of sugar, a lemon, the
yolks of four eggs, a speck of salt. Put all the milk in the double
boiler and cook until it curds; then strain. Rub the curd through a
sieve. Beat the sugar and yolks of eggs together, and add the rind and
juice of the lemon and the curd. Line little patty pans with puff or
chopped paste, rolled very thin. Put a large spoonful of the mixture
in each one, and bake from fifteen to twenty minutes in a moderate
oven. Do not remove from the pans until cold. These are nice for
suppers or lunches as well as for dessert.

Fanchonettes.

One cupful of sugar, half a cupful of water, one table-spoonful of
corn-starch, one teaspoonful of butter, the yolks of four eggs, the
juice and rind of two lemons. Mix the cornstarch with a little cold
water, and stir in half a cupful of boiling water. Beat the sugar,
eggs and lemon together, and stir into the boiling corn-starch. Place
the basin in another of boiling water, and stir (over the fire) until
it thickens, perhaps from eight to ten minutes; then add the butter
and set away to cool. Line little patty pans with puff paste, or any
rich paste, rolled very thin. Put a spoonful of the mixture in each
one, and bake in a slow oven from twelve to twenty minutes. When cool,
slip out of the pans, and serve on a napkin. They are nice for lunch,
tea or children's parties, only for parties make them small. The
mixture for fanchonettes will keep a number of weeks in a cool place,
so that if one makes a quantity at one time, portions can be used with
the trimmings of pastry left from pies.

Fruit Glacè.

Boil together for half an hour one cupful of granulated sugar, one of
water. Dip the point of a skewer in the syrup, after it has been
boiling the given time, and then in water. If the thread formed breaks
off brittle the syrup is done. Have oranges pared, divided into
eighths and wiped free of moisture. Pour part of the hot syrup into a
small cup, which keep in boiling water. Take the pieces of orange on
the point of a large needle or skewer and dip them in the syrup. Place
them on a dish that has been buttered lightly. Grapes, cherries,
walnuts, etc., can be prepared in the same way. Care must be taken not
to stir the syrup, as that spoils it.

Gâteau Saint Honoré.

Make a paste the same as for _éclairs_. Butter three pie plates.
Roll puff or chopped paste very thin, and cover the plates with it.
Cut off the paste about an inch from the edge all round the plates.
Spread a thin layer of the cooked paste over the puff paste. Put a
tube, measuring about half an inch in diameter, in a pastry bag. Turn
the remainder of the paste into the bag and press it through the tube
on to the edges of the plates, where the puff paste has been cut off.
Care must be taken to have the border of equal thickness all round the
plates. With a fork, prick holes in the paste in the centre of the
plate. Bake half an hour in a moderate oven. When the plates have been
put in the oven, make what paste is left in the bag into balls about
half the size of an American walnut. There will be enough for three
dozen. Drop them into a pan that has been buttered lightly, and bake
fifteen or twenty minutes. While they are baking, put half a cupful of
water and half a cupful of granulated sugar in a small sauce-pan, and
boil twenty-five minutes.

When the little balls and the paste in the plate is done, take the
balls on the point of a skewer or large needle, dip them in the syrup
and place them on the border of paste (the syrup will hold them),
about two inches apart. A word of caution just here: Do not stir the
syrup, as that will make it grain, and, of course, spoil it. A good
plan is to pour part of the syrup into a small cup, which place in hot
water. That remaining in the sauce-pan should be kept hot, but it
should not boil, until needed. When all the balls have been used, dip
four dozen French candied cherries in the syrup, and stick them
between the balls. Reserve about fifteen cherries, with which to
garnish the centre of the cake. Whip one pint and a half of cream to a
froth. Soak half a package of gelatine in half a cupful of milk for
two hours. Pour on this half a cupful of boiling milk. Place the pan
of whipped cream in another of ice water, and sprinkle over it two-
thirds of a cupful of sugar and nearly a teaspoonful of vanilla
flavor. Strain the gelatine on this, and stir gently from the bottom
until it begins to thicken. When it will just pour, fill the three
plates with it, and set them in the ice chest for half an hour.
Garnish the top with the remaining cherries, and serve. This is an
excellent dish for dessert or party suppers.

CAKE.

Rice Cake.

One cupful of butter, two of sugar, two and one-fourth of rice flour,
six eggs, the juice and rind of a lemon. Beat the butter to a cream;
then gradually beat in the sugar, and add the lemon. Beat the yolks
and whites separately, and add them to the beaten sugar and butter.
Add also the rice flour. Pour into a shallow pan, to the depth of
about two inches. Bake from thirty-five to forty-five minutes in a
moderate oven.

Silver Cake.

One cupful of sugar, half a cupful of butter, the whites of three
eggs, half a cupful of corn-starch, dissolved in nearly half a cupful
of milk;--one and a fourth cupfuls of flour, half a teaspoonful of
cream of tartar, one-fourth of a teaspoonful of soda, and vanilla or
almond flavor. Beat the butter to a cream, and gradually beat in the
sugar. Add the flavor. Mix the flour, cream of tartar and soda
together, and sift. Beat the whites to a stiff froth. Add the corn-
starch and milk to the beaten sugar and butter; then add the whites of
the eggs and the flour. Mix quickly and thoroughly. Have the batter in
sheets, and about two inches deep. Bake in a moderate oven for about
half an hour. A chocolate frosting is nice with this cake. [Mrs. L. C.
A.]

Gold Cake.

One cupful of sugar, half a cupful of butter, the yolks of three eggs
and one whole egg, half a cupful of milk, one-fourth of a teaspoonful
each of soda and cream of tartar, one and three-fourths cupfuls of
flour. Mix the butter and sugar together, and add the eggs, milk,
flavor and flour, in the order named. Bake the same as the silver
cake. A white frosting is good with this cake. [Mrs. L. C. A.]

Angel Cake.

The whites of eleven eggs, one and a half cupfuls of granulated sugar,
one cupful of pastry flour, measured after being sifted four times;
one teaspoonful of cream of tartar, one of vanilla extract. Sift the
flour and cream of tartar together. Beat the whites to a stiff froth.
Beat the sugar into the eggs, and add the seasoning and flour,
stirring quickly and lightly. Beat until ready to put the mixture in
the oven. Use a pan that has little legs at the top corners, so that
when the pan is turned upside down on the table, after the baking, a
current of air will pass under and over it. Bake for forty minutes in
a moderate oven. Do not grease the pan.

Sunshine Cake.

This is made almost exactly like angel cake. Have the whites of eleven
eggs and yolks of six, one and a half cupfuls of granulated sugar,
measured after one sifting; one cupful of flour, measured after
sifting; one teaspoonful of cream of tartar and one of orange extract.
Beat the whites to a stiff froth, and gradually beat in the sugar.
Beat the yolks in a similar manner, and add to them the whites and
sugar and the flavor. Finally, stir in the flour. Mix quickly and
well. Bake for fifty minutes in a slow oven, using a pan like that for
angel cake.

Demon Cake.

One cupful of butter, one of sugar, one of molasses, two eggs, four
and one-fourth cupfuls of flour, one table-spoonful of ginger, one of
cinnamon, four of brandy, half a grated nutmeg, one teaspoonful of
soda, dissolved in two table-spoonfuls of milk; one cupful of
currants, and one of preserved ginger, cut in fine strips. Beat the
butter to a cream; then beat in the sugar, molasses, brandy and spice.
Have the eggs well beaten, and add them. Stir in the soda and flour.
Have two pans well buttered, or lined with paraffin paper. Pour the
cake mixture, to the depth of about two inches, in each pan. Sprinkle
a layer of fruit on it. Cover with a thin layer of the mixture, and
add more fruit. Continue this until all the batter and fruit is used.
Bake two hours in a moderate oven.

Ames Cake.

One generous cupful of butter, two of sugar, three cupfuls of pastry
flour, one small cupful of milk, the yolks of five eggs and whites of
three, one teaspoonful of cream of tartar, half a teaspoonful of soda,
or one and a half teaspoonfuls of baking powder, one teaspoonful of
lemon extract, or the juice of one fresh lemon. Beat the butter to a
cream. Add the sugar, gradually, then the seasoning, the eggs, well
beaten, next the milk and then the flour, in which the soda and cream
of tartar are mixed. Mix thoroughly, but quickly, and bake in two
sheets in a moderate oven for twenty-five or thirty minutes. Cover
with a frosting made by stirring two small cupfuls of powdered sugar
into the whites of two eggs, and seasoning with lemon.

Black Cake.

Three cupfuls of butter, one quart of sugar, three pints of flour,
half a pint of molasses, half a pint of brandy, half a pint of wine,
one teaspoonful of saleratus, one ounce each of all kinds of spices,
twelve eggs, three pounds of raisins, two of currants, half a pound of
citron. Bake in deep pans, in a moderate oven, between three and four
hours. This is one of the best of rich cakes.

Fruit Cake.

One cupful of butter, two of sugar, three of flour, the whites of
eight eggs, half a wine-glass of white wine, two teaspoonfuls of
baking powder, one-fourth of a pound of citron, cut fine; half a pound
of chopped almonds, one tea-cupful of dessicated cocoanut. Beat the
butter to a cream, and gradually beat in the sugar, and then the wine.
Beat the eggs to a stiff froth, and stir into the butter and sugar.
Add the flour, which is thoroughly mixed with the baking powder, and
lastly the fruit. Bake, in two loaves, forty minutes in a moderate
oven.

Wedding Cake.

Nine cupfuls of butter, five pints of sugar, four quarts of flour,
five dozen of eggs, seven pounds of currants, three and a half of
citron, four of shelled almonds, seven of raisins, one and a half
pints of brandy, two ounces of mace. Bake in a moderate oven for two
hours or more. This will make eight loaves, which will keep for years.

Lady's Cake.

Three-fourths of a cupful of butter, two cupfuls of sugar, half a
cupful of milk, three cupfuls of pastry flour, the whites of six eggs,
one teaspoonful of baking powder, one teaspoonful of essence of
almond. Beat the butter to a cream. Add the sugar, gradually, then the
essence, milk, the whites of eggs, beaten to a stiff froth, and the
flour, in which the baking powder has been mixed. Bake in one large
pan or two small ones, and frost, or not, as you please. If baked in
sheets about two inches deep, it will take about twenty-five minutes
in a moderate oven.

Queen's Cake.

One cupful of butter, a pint of sugar, a quart of flour, four eggs,
half a gill of wine, of brandy and of thin cream, one pound of fruit,
spice to taste. Warm the liquids together, and stir quickly into the
beaten sugar, butter and egg; add the flour; finally add the fruit.
Bake in deep pans in a moderate oven.

Composition Cake.

One and one-half quarts of flour, half a pint of sour milk, one pint
of butter, three-fourths of a quart of sugar, eight eggs, one wine-
glass of wine and one of brandy, one scant teaspoonful of soda, one
cupful of raisins, stoned and chopped; two pounds of currants, half a
pound of citron, a nutmeg, two teaspoonfuls of cinnamon, one of
allspice, one of mace, half a teaspoonful of clove. Beat the butter to
a cream, and add the sugar, gradually, the well-beaten eggs, the
spice, wine and brandy. Dissolve the soda in a table-spoonful of hot
water; stir into the sour milk, and add to the other ingredients. Then
add the flour, and lastly the fruit. Bake two hours in well-buttered
pans in a moderate oven. This will make three loaves.

Ribbon Cake.

Two cupfuls of sugar, one of butter, one of milk, four of flour
(rather scant), four eggs, half a teaspoonful of soda, one of cream of
tartar. Beat the butter to a cream. Add the sugar, gradually, beating
all the while; then the flavoring (lemon or nutmeg). Beat the eggs
very light. Add them and the milk. Measure the flour after it has been
sifted. Return it to the sieve, and mix the soda and cream of tartar
with it. Sift this into the bowl of beaten ingredients. Beat quickly
and vigorously, to thoroughly mix, and then stop. Take three sheet
pans of the same size, and in each of two put one-third of the
mixture, and bake. To the other third add four teaspoonfuls of
cinnamon, a cupful of currants and about an eighth of a pound of
citron, cut fine. Bake this in the remaining pan. When done, take out
of the pans. Spread the light cake with a thin layer of jelly, while
warm. Place on this the dark cake, and spread with jelly. Place the
other sheet of light cake on this. Lay a paper over all, and then a
thin sheet, on which put two irons. The cake will press in about two
hours.

Regatta Cake.

Two pounds of raised dough, one pint of sugar, one cupful of butter,
four eggs, a nutmeg, a glass of wine, a teaspoonful of saleratus, one
pound of raisins. Mix thoroughly, put in deep pans that have been
thoroughly greased, and let it rise half an hour, if in very warm
weather, or fifteen minutes longer, if in cold weather. Bake in a
moderate oven.

Nut Cake.

One cupful of sugar, half a cupful of butter, half a cupful of milk,
two cupfuls of pastry flour, two eggs, one coffee-cupful of chopped
raisins, one of chopped English walnuts, one teaspoonful of cream of
tartar, half a teaspoonful of soda. Beat the butter to a cream. Add
the sugar, gradually, and when light, the eggs, well beaten, then the
milk and the flour, in which the soda and cream of tartar have been
thoroughly mixed. Mix quickly, and add the raisins and nuts. Bake in
rather deep sheets, in a moderate oven, for thirty-five minutes.
Frost, if you please. The quantities given are for one large or two
small sheets. If you use baking powder, instead of cream of tartar and
soda, take a teaspoonful and a half.

Snow Flake Cake.

Half a cupful of butter, one and a half of sugar, two of pastry flour,
one-fourth of a cupful of milk, the whites of five eggs, one
teaspoonful of cream of tartar, half a teaspoonful of soda, or a
teaspoonful and a half of baking-powder, the juice of half a lemon.
Beat the butter to a cream. Gradually add the sugar, then the lemon,
and when very light, the milk, and whites of the eggs, beaten to a
stiff froth; then the flour, in which the soda and cream of tartar are
well mixed. Bake in sheets in a moderate oven. When nearly cool,
frost.

Frosting: The whites of three eggs, two large cupfuls of powdered
sugar, half a grated cocoanut, the juice of half a lemon. Beat the
whites to a stiff froth. Add the sugar, gradually, and the lemon and
cocoanut. Put a layer of frosting on one sheet of the cake. Place the
other sheet on this, and cover with frosting. Or, simply frost the top
of each sheet, as you would any ordinary cake. Set in a cool place to
harden.

Federal Cake.

One pint of sugar, one and a half cupfuls of butter, three pints of
flour, four eggs, two wine-glasses of milk, two of wine, two of
brandy, one teaspoonful of cream of tartar, half a teaspoonful of
saleratus, fruit and spice to taste. Bake in deep pans, the time
depending on the quantity of fruit used.

Sponge Rusks.

Two cupfuls of sugar, one of butter, two of milk, one of yeast, three
eggs. Rub the butter, sugar and eggs together. Add the milk and yeast,
and flour enough to make a thick batter. Let this stand in a warm
place until light, and then add flour enough to make as thick as for
biscuit. Shape, and put in a pan in which they are to be baked, and
let them stand two or three hours (three hours unless the weather is
very warm). Bake about forty minutes in a moderate oven. It is always
best to set the sponge at night, for it will then be ready to bake the
following forenoon. If the rusks are wanted warm for tea, the sponge
must, of course, be set early in the morning.

Taylor Cake.

Half a cupful of butter, two and a half of sugar, one of milk, three
and a half of pastry flour, three eggs, one teaspoonful of cream of
tartar, half a teaspoonful of soda, flavor to taste. Beat the butter
to a cream, then beat in the sugar, next the eggs, well beaten; the
seasoning, the milk, and lastly the flour, in which the soda and cream
of tartar have been thoroughly mixed. Bake in a moderate oven, either
in loaves or sheets. If in sheets, twenty-five minutes; if in loaves,
forty-five. The quantities given are for two loaves or sheets. This
cake is nice for Washington or chocolate pies, and is good baked in
sheets and frosted.

Loaf Cake.

Two quarts of sugar, seven cupfuls of butter, six quarts of sifted
flour, six pounds of fruit, one pint of wine, one pint of yeast, eight
nutmegs, mace, twelve eggs, one quart of milk. It should be made at
such an hour (being governed by the weather) as will give it time to
get perfectly light by evening. It should stand about six hours in
summer and eight in whiter.

Put in half the butter and eggs, and the milk, flavor and yeast, and
beat thoroughly. In the evening add the remainder of the butter,
rubbing it with the sugar, the rest of the eggs, and the spice. Let
the cake rise again, until morning; then add the fruit. Put in deep
pans, and let rise about half an hour. Bake from two to three hours in
a slow oven.

Chocolate Cake.

One and a half cupfuls of sugar, half a cupful of butter, half a
cupful of milk, one and three-fourths cupfuls of flour, a quarter of a
pound of Baker's chocolate, three eggs, one teaspoonful of cream of
tartar, half a teaspoonful of soda. Scrape the chocolate fine, and add
five table-spoonfuls of sugar to it (this in addition to the cupful
and a half). Beat the butter to a cream. Gradually add the sugar,
beating all the while. Add three table-spoonfuls of boiling water to
the chocolate and sugar. Stir over the fire until smooth and glossy;
then stir into the beaten sugar and butter. Add to this mixture the
eggs, well beaten, then the milk and the flour, in which the soda and
cream of tartar have been thoroughly mixed. Bake twenty minutes in a
moderate oven. This will make two sheets. Frost it, if you like.

Chocolate Cake, No. 2.

One cupful of butter, two of sugar, three and a half of Sour, one of
milk, five eggs--the whites of two being left out, one teaspoonful of
cream of tartar and half a teaspoonful of soda, or one and a half of
baking powder. Beat the butter to a cream. Add the sugar, gradually,
then the eggs, well beaten, the milk, next the flour, in which the
soda and cream of tartar have been well mixed. Bake in two sheets for
thirty minutes in a moderate oven, and ice.

Icing: The whites of two eggs, one and a half cupfuls of powdered
sugar, six table-spoonfuls of grated chocolate, one teaspoonful of
vanilla. Put the chocolate and six table-spoonfuls of the sugar in a
sauce-pan with two spoonfuls of hot water. Stir over a hot fire until
smooth and glossy. Beat the whites to a froth, and add the sugar and
chocolate.

Orange Cake.

Two cupfuls of sugar, a small half cupful of butter, two cupfuls of
flour, half a cupful of water, the yolks of five eggs and whites of
four, half a teaspoonful of soda, a teaspoonful of cream of tartar,
the rind of one orange and the juice of one and a half. Beat the
butter to a cream. Add the sugar, gradually, then the orange, the
eggs, well beaten, the water and the flour, in which the soda and
cream of tartar have been well mixed. Bake in sheets for twenty-five
minutes, in a moderate oven, and when cool, frost.

Frosting: The white of an egg, the juice of one and a half oranges and
the grated rind of one, one cupful and a half of powdered sugar,
unless the egg and oranges are very large, in which case use two
cupfuls.

Railroad Cake.

Two cupfuls of sugar, two of flour, six table-spoonfuls of butter, two
of milk, six eggs, one teaspoonful of saleratus, two of cream of
tartar, lemon peel. Bake in shallow pans in a quick oven.

Hot Water Sponge Cake.

Six eggs, two cupfuls of sugar, two of pastry flour, half a cupful of
_boiling_ water, the grated rind of half a lemon, and one
teaspoonful of the juice. Beat the yolks and sugar to a froth; also,
beat the whites to a stiff froth. Add the lemon to the yolks and
sugar, then add the boiling water, next the whites, and, last of all,
the flour. Mix quickly, and bake in two sheets for half an hour, in a
moderate oven.

Sponge Cake.

Ten eggs, two and a half cupfuls of sugar, two and a half of pastry
flour, the juice and grated rind of one lemon. Beat the yolks and
sugar together until very light. Add the lemon. Beat the whites to a
stiff froth. Stir the flour and this froth alternately into the beaten
yolks and sugar. Have the batter about three inches deep in the pan.
Sprinkle with sugar, and bake three-quarters of an hour in a moderate
oven. If the batter is not so deep in the pan it will not take so long
to bake.

Sponge Cake, No. 2.

The yolks of a dozen eggs and whites of eight, one and three-fourths
cupfuls of sugar, the same quantity of flour, the rind of one lemon
and juice of two. Beat the yolks and sugar together. Add the lemon
rind and juice and beat a little longer. Beat the whites to a stiff
froth, and add them to the mixture. Gradually stir in the flour. Pour
the mixture into a baking pan to the depth of about two inches. Bake
from thirty-five to forty minutes in a slow oven.

Viennois Oakes.

Cut any kind of plain cake into small squares. Cut a small piece from
the centre of each square, and fill the cavity with some kind of
marmalade or jelly. Replace the crust part that was removed, and cover
with icing. These cakes are nice for dessert.

Dominos.

Have any kind of sponge cake baked in a rather thin sheet. Cut this
into small oblong pieces, the shape of a domino. Frost the top and
sides of them. When the frosting is hard, draw the black lines and
make the dots with a small brush that has been dipped in melted
chocolate. These are particularly good for children's parties.

Lady-Fingers.

Four eggs, three-fourths of a cupful of pastry flour, half a cupful of
_powdered_ sugar. Have the bottom of three large baking pans
covered with paraffin paper or sheets of buttered note paper. Beat the
yolks of the eggs and the sugar to a froth. Beat the whites to a
stiff, dry froth, and add to the yolks and sugar. Add the flour, and
stir quickly and gently. Pour the mixture into the pastry bag, and
press it through on to the paper in the shape and of the size you
wish. When all the mixture has been used, sprinkle powdered sugar on
the cakes, and bake from twelve to sixteen minutes in a _very_
slow oven.

Caution. The mixture must be stirred, after the flour is added, only
enough to mix the flour lightly with the sugar and eggs. Much stirring
turns the mixture liquid. If the oven is hot the fingers will rise and
fall, and if too cool they will spread. It should be about half as hot
as for bread.

You will not succeed in using the pastry bag the first time, but a
little practice will make it easy to get the forms wished. There are
pans especially for baking lady-fingers. They are quite expensive.

Sponge Drops.

Make the batter the same as for lady-fingers, and drop on the paper in
teaspoonfuls. Sprinkle with sugar. Bake in a slow oven from twelve to
sixteen minutes.

Sponge Drops, No. 2.

Three eggs, one and a half cupfuls of sugar, two of flour, half a
cupful of cold water, one teaspoonful of cream of tartar, half a
teaspoonful of saleratus. Beat the sugar and eggs together. Add the
water when they are light, and then the flour, in which mix the
saleratus and cream of tartar. Flavor with lemon. Have muffin cups
very lightly buttered, and drop a teaspoonful of the mixture into each
one. Bake in a quick oven. These drops are nice for dessert or tea.

Sponge Cake for Charlotte Russe.

Line the bottoms of two shallow baking pans with paraffin Paper or
buttered paper, and spread the lady-finger mixture on it. Bake slowly
eighteen minutes. Cut paper to fit the sides of the mould. When the
cake is cold, lay this pattern on it and cut with a sharp knife.

Jelly Roll.

Make the sponge cake mixture as for lady-fingers, and bake in one
shallow pan twenty minutes. While it is yet warm, cut off the edges,
and spread the cake with any kind of jelly. Roll up, and pin a towel
around it. Put in a cool place until serving time. Cut in slices with
a sharp knife.

Molasses Pound Coke.

One quart of molasses, one pint of water, six and a half pints of
flour, one ounce of soda, half an ounce of alum, one heaping cupful of
butter, six eggs, one ounce of cinnamon, one pound of raisins. Boil
the alum in part of the pint of water, and let it cool before mixing
with the other ingredients. Instead of alum, one ounce of cream of
tartar may be used.

Soft Gingerbread.

Six cupfuls of flour, three of molasses, one of cream, one of lard or
butter, two eggs, one teaspoonful of saleratus, and two of ginger.
This is excellent.

Hard Gingerbread.

One cupful of sugar, one of butter, one-third of a cupful of molasses,
half a cupful of sour milk or cream, one teaspoonful of saleratus, one
table-spoonful of ginger, flour enough to roll. Roll thin, cut in
oblong pieces, and bake quickly. Care must be taken that too much
flour is not mixed in with the dough. All kinds of cakes that are
rolled should have no more flour than is absolutely necessary to work
them.

Canada Gingerbread.

One cupful of butter, two of sugar, one of molasses, five of flour,
three eggs, one nutmeg, one teaspoonful of ginger, one of soda, one
tea-cupful of cream or rich milk, one table-spoonful of cinnamon, one
pound of currants. Beat the butter to a cream. Add the sugar, molasses
and spice; next the eggs, well beaten; then the milk, in which the
soda has been dissolved, next the flour; and lastly the currants. This
will make three sheets, or two very thick ones. Bake in a moderately-
quick oven, if in three sheets, twenty five minutes; if in two sheets,
ten minutes longer.

Fairy Gingerbread.

One cupful of butter, two of sugar, one of milk, four of flour, three-
fourths of a teaspoonful of soda, one table-spoonful of ginger. Beat
the butter to a cream. Add the sugar, gradually, and when very light,
the ginger, the milk, in which the soda has been dissolved, and
finally the flour. Turn baking pans upside down and wipe the bottoms
very clean. Butter them, and spread the cake mixture very thin on
them; Bake in a moderate oven until brown. While still _hot_, cut
into squares with a case-knife and slip from the pan. Keep in a tin
box. This is delicious. With the quantities given a large dish of
gingerbread can be made. It must be spread on the bottom of the pan as
thin as a wafer and cut the moment it comes from the oven.

Shewsbury Cake.

Two cupfuls of butter, one pint of sugar, three pints of flour, four
eggs, half a teaspoonful of mace. Roll thin, cut into small cakes, and
bake in a quick oven. Not a particle more of flour than what is given
above must be used. The cakes should be made in a rather cool room,
and they cannot be made in very warm weather. They can be kept a long
time, and are delicious.

Jumbles.

Three cupfuls of sugar, two of butter, five of flour, one egg, half a
teaspoonful of soda, flavor to taste. Roll thin, sprinkle with sugar,
cut in round cakes, and cut a small piece from the centre of each.
Bake in a quick oven.

Seed Cakes.

Three-fourths of a pint of sugar, one cupful of butter, a quart and
half a pint of flour, one teaspoonful of saleratus, two eggs, and
seeds. Roll thin, cut in round cakes, and bake quickly.

Cookies.

One cupful of butter, two of sugar, five of flour, a teaspoonful of
saleratus, dissolved in four of milk; one egg, flavor to taste. Roll
and bake like seed cakes.

Hermits.

Two cupfuls of sugar, one of butter, one of raisins (stoned and
chopped), three eggs, half a teaspoonful of soda, dissolved in three
table-spoonfuls of milk; a nutmeg, one teaspoonful each of clove and
cinnamon, and six cupfuls of flour. Roll about one-fourth of an inch
thick, and cut with a round cake cutter. Bake in a rather quick oven.
It will take about twelve minutes. [Mrs. L. C. A.]

Kneaded Plum Cake.

Two and a half cupfuls of sugar, half a cupful of butter, half a
cupful of sour milk, two spoonfuls of cream, a teaspoonful of
saleratus, half a spoonful of cinnamon and of nutmeg, a cupful of
chopped raisins, and flour enough to knead (about six cupfuls). Roll
an inch thick, and cut in oblong pieces. Bake on sheets in a quick
oven.

Eclairs.

Put one cupful of boiling water and half a cupful of butter in a large
sauce-pan, and when it boils up, turn in one pint of flour. Beat well
with the vegetable masher. When perfectly smooth, and velvety to the
touch, remove from the fire. Break five eggs into a bowl. When the
paste is nearly cold, beat the eggs into it with the hand. Only a
small part of the eggs should be added at a time. When the mixture is
thoroughly beaten (it will take about twenty minutes), spread on
buttered sheets in oblong pieces about four inches long and one and a
half wide. These must be about two inches apart. Bake in a rather
quick oven for about twenty-five minutes. As soon as they are done,
ice with either chocolate or vanilla frosting. When the icing is cold,
cut the _éclairs_ on one side and fill them.

Chocolate Éclairs.

Put one cupful and a half of milk in the double boiler. Beat together
two-thirds of a cupful of sugar, one-fourth of a cupful of flour, two
eggs, and one-fourth of a teaspoonful of salt. Stir the mixture into
the boiling milk. Cook fifteen minutes, stirring often. When cold,
flavor with one teaspoonful of vanilla extract. Put two squares of
scraped chocolate with five table-spoonfuls of powdered sugar and
three of boiling water. Stir over the fire until smooth and glossy.
Dip the tops of the _éclairs_ in this as they come from the oven.
When the chocolate icing is dry, cut open, and fill with the cream,
which should be cold. If a chocolate flavor is liked with the cream,
one table-spoonful of the dissolved chocolate may be added to it.

Vanilla Éclairs.

Make an icing with the whites of two eggs and a cupful and a half of
powdered sugar. Flavor with one teaspoonful of vanilla extract. Frost
the _éclairs_; and when dry, open, and fill with a cream, the
same as chocolate _éclairs_. They may be filled with cream
sweetened, flavored with vanilla and whipped to a stiff froth.
Strawberry and raspberry preserves are sometimes used to fill
_éclairs_. They are then named after the fruit with which they
are filled.

Frosting.

The white of one egg, one tea-cupful of powdered sugar, one table-
spoonful of lemon juice. Put the white of the egg in a bowl and add
the sugar by degrees, beating with a spoon. When all has been added,
stir in the lemon juice. If the white of the egg is large it will
require a very full cup of sugar, and if small, a rather scant cupful.
The egg must _not_ be beaten until the sugar is added. This gives
a smooth, tender frosting, which will cover one small sheet of cake.
The same amount of material, prepared with the whites of the eggs
unbeaten, will make one-third less frosting than it will if the eggs
are beaten to a stiff froth before adding the sugar; but the icing
will be enough smoother and softer to pay for the extra quantity. It
may be flavored with half a teaspoonful of vanilla.

Chocolate Icing.

Two squares of Baker's chocolate, the whites of two eggs, two cupfuls
of powdered sugar, four table-spoonfuls of boiling water. Beat one and
two-thirds cupfuls of the sugar into the unbeaten whites of the eggs.
Scrape the chocolate, and put it and the remaining third of a cupful
of sugar and the water in a small frying-pan. Stir over a hot fire
until smooth and glossy, and then stir into the beaten whites and
sugar. With the quantity given two sheets of cake can be iced.

Chocolate Icing, No. 2.

Soak a teaspoonful of gelatine one or two hours in three table-
spoonfuls of water. Pour on it one-fourth of a cupful of boiling
water, and stir into it one and two-thirds cupfuls of powdered sugar.
Prepare two squares of chocolate as for the first icing, and stir them
into this mixture. Use immediately.

Caramel Frosting.

One cupful of brown sugar, one square of Baker's chocolate, scraped
fine; one table-spoonful of water. Simmer gently twenty minutes, being
careful not to let it burn. Spread on the cake while hot.

Golden Frosting.

Into the yolks of two eggs stir powdered sugar enough to thicken, and
flavor strongly with lemon. This does not have so good a flavor as
other kinds of frosting, but it makes a change.

Marking Cakes in Gold.

Bake round cakes for the children, and when the frosting on them is
hard, dip a small brush into the yolk of an egg, and write a word or
name upon the cake. It pleases the little ones very much.

PRESERVING.

In using self-sealing glass jars great care must be taken. If the work
is properly done the fruit can be kept for years. Have a kettle of hot
water on the stove beside the preserving kettle, and also a small
dipper of hot water. Plunge a jar into the hot water, having the water
strike both inside and outside the jar at the same time. If you set it
down instead of plunging it, it will break. Put the cover in the
dipper. When the jar is hot, lift it up and pour the water from it
into the kettle. Stand the jar in the hot water and fill it with hot
fruit from the preserving kettle. Fill to the brim with the hot syrup.
Take the cover from the dipper of hot water and screw it on very
tightly. In using the jars a second time have the right cover and band
for each one. A. large-mouthed tunnel, such as grocers have, is almost
indispensible in the work of preserving.

Jellies and jams should be put in tumblers or bowls. A paper should be
cut to fit the top, and then wet in brandy, and another paper should
be pasted over it Jelly tumblers with glass covers are more convenient
than the old-fashioned ones, and where they are used the second paper
cover is not necessary. It is better not to cover until some weeks
after the jelly is made. White crushed sugar is much the nicest for
preserving. If jelly does not seem hard, as it should be the day after
it is made, it can be set in the sun for several hours, which will
help it greatly.

Strawberries.

To each pound of berries allow half a pound of sugar. Put the berries
in a kettle, and mash them a little, so that there will be juice
enough to cook them without using water. Stir them to prevent
scorching. Cook fifteen minutes; then add the sugar, and let them boil
hard one minute. Put them in the jars as directed. More or less sugar
may be used, as one prefers.

Raspberries.

To each pound of berries allow three-fourths of a pound of sugar, and
cook the same as the strawberries.

Cherries.

Cherries may be preserved either with or without stones. Many think
the stones give a richer flavor. To each pound of cherries allow one
third of a pound of sugar. Put the sugar in the kettle with half a
pint of water to three pounds of sugar. Stir it until it is dissolved.
When boiling, add the cherries, and cook three minutes; then put in
the jars.

Currants.

Currants should be prepared the same as raspberries.

Pineapple.

Pare the fruit, and be sure you take out all the eyes and discolored
parts. Cut in slices, and cut the slices in small bits, taking out the
core. Weigh the fruit, and put in a pan with half as many pounds of
sugar as of fruit. Let it stand over night In the morning put it over
the fire and let it boil rapidly for a minute only, as cooking long
discolors it. Put it in the jars as directed.

Grated Pineapple.

Pare the fruit clean; then grate it on a coarse grater, rejecting the
cores. Weigh it, and put to each pound of fruit a pound of sugar. Let
it stand over night. In the morning boil for a minute, and it is done.
Put it in jars as directed.

Blackberries.

Blackberries are prepared like strawberries. If they are quite ripe,
not quite so much sugar is needed.

Whortleberries.

To each quart of berries allow one-third of a pound of sugar, and half
a pint of water to three pounds of sugar. Put the water and sugar over
the fire, and when boiling hot, add the berries. Cook three minutes.
Put in the jars as directed.

Crab-Apples.

To each pound of fruit allow half a pound of sugar, and a pint of
water to three pounds of sugar. When the syrup is boiling hot, drop in
the apples. They will cook very quickly. When done, fill a jar with
the fruit, and fill it up with syrup.

Pears.

Pare the fruit and cut in halves. Throw into cold water, or they will
be discolored. Use one pound of sugar for three of fruit, and one
quart of water for three pounds of sugar. When the syrup is boiling,
take the pears from the water, and drop into the syrup. Cook until
they can be pierced easily with a silver fork. Fill the jars with
fruit, and fill up to the brim with syrup, using a small strainer in
the tunnel, that the syrup may look clear. Bartlett pears are
delicious, as are, also, Seckel; but many other varieties are good.

Peaches.

Have ready a kettle of boiling water. Fill a wire basket with peaches
and plunge them into the boiling water. In two minutes take them out,
and the skins will come off easily. Drop the fruit into cold water, to
keep the color. For three pounds of fruit use one pound of sugar, and
one pint of water for three pounds of sugar. When the syrup is boiling
hot, take the fruit from the water, and drop into it. Put but a few in
at a time, as they cook very quickly. Take them from the syrup with a
silver fork, fill the jar, and fill up with strained syrup. Peaches
are much nicer preserved whole, as the stones give a rich flavor.

Brandied Peaches.

The Morris white peaches are the best. Take off the skins with boiling
water. To each pound of fruit allow one pound of sugar, and half a
pint of water to three pounds of sugar. When the syrup is boiling hot,
put in the peaches, and as fast as they cook, take them out carefully
and spread on platters. When cool, put them in jars, and fill up these
with syrup, using one-half syrup and one-half pale brandy. First-proof
alcohol, diluted with an equal quantity of water, can be used, instead
of brandy, but it is not, of course, so nice.

Plums.

The large white plums must be skinned by using boiling water, as for
peaches, and then throwing them into cold water. For one pound of
fruit allow half a pound of sugar, and half a pint of water for three
pounds of sugar. Cook but few at a time, and take them out carefully.
Fill up the jar with hot syrup.

Damsons.

Wash the fruit, and for one pound of it use half a pound of sugar, and
half a pint of water for three pounds of sugar. When the syrup is
boiling hot, put in the fruit, and cook three minutes. Dip the plums
and syrup together into the jars.

Quinces.

Pare and quarter the fruit, and take out all the cores and the hard
place around them. Boil the fruit in clear water until tender; then
spread it on towels to dry. For one pound of fruit allow half a pound
of sugar, and one pint of water for three pounds of sugar. When the
syrup is boiling hot, put in the fruit, and let it cook very slowly;
or, set it back on the stove so that it hardly cooks at all, and keep
it on for an hour or more, if you can without its cooking to pieces--
as the longer it cooks, the brighter red color it will be. Put it in
jars, and strain the syrup over it, as with other fruits.

Sour Oranges.

Grate off the rind, cut the orange into two parts, and remove the
pulp. Weigh the peel, place it in a large stone pot, and cover with
brine made of three gallons of water and a quart of salt. Let it stand
twenty-four hours, and drain off the brine. Again cover the peel with
brine made of the same quantity of water and half as much salt as was
first used, and let it stand another day. Drain, cover with clear cold
water, and let it stand a third day. Drain again, and put in a boiler
and cover with fresh cold water. Let it come to a boil, and boil
fifteen minutes; then take out and drain. Make a syrup of three quarts
of sugar and one of water, for every six pounds of peel. When the
syrup is clear, drop in the peel and boil until it is clear and
tender--perhaps four hours of slow boiling. Great care must be taken
that it is not scorched. It must be stirred every fifteen minutes. The
sugar may be either white or brown. The orange used is not the common
orange, but the wild, sour fruit, found in Florida. The pulp may be
used for marmalade.

Grapes.

Squeeze the pulp of the grapes out of the skins. Cook fee pulp (a few
minutes) until you can press it all through a sieve. Reject the seeds.
Add a little water to the skins, and cook until they are quite tender.
Then put the skins and pulp together. Measure; and to each pint add a
pound of sugar, and boil fifteen minutes.

Apple Ginger.

Four pounds each of apple and sugar. Make a syrup of the sugar, adding
a pint of water. Chop the apple very fine--with one ounce of green
ginger; or, if you cannot get the green ginger, use white ginger root
Put in the syrup with the grated rind of four lemons, and boil slowly
for two hours, or until it looks clear.

Raspberry or Strawberry Jam.

For each pound of fruit allow a pound of sugar. Mash the fruit in the
kettle. Boil hard for fifteen minutes; then add the sugar, and boil
five minutes.

Orange Marmalade.

Take equal weights of sour oranges and sugar. Grate the yellow rind
from a fourth of the oranges. Cut all the fruit in halves at what
might be called the "equator." Pick out the pulp, and free it of
seeds. Drain off as much juice as you conveniently can, and put it on
to boil with the sugar. Let it come to a boil. Skim, and simmer for
about fifteen minutes; then put in the pulp and grated rind and boil
fifteen minutes longer. Put away in jelly tumblers.

Quince Marmalade.

Cut up quinces--skins, cores and all, cover with water and boil until
tender. Rub through a sieve, and to every pint of pulp add one pint of
sugar. Boil two hours, stirring often. Peach, crab-apple and, in feet,
all kinds of marmalade may be made in the same manner.

Currant Jelly.

Wash the currants clean. Put them in the preserving kettle and mash
them, and boil twenty minutes or more, or until they are thoroughly
cooked. Dip them, a quart or more at a time, into a strainer cloth,
and squeeze out all the juice. Measure this, and for each pint allow
one pound of sugar. Put the juice over the fire, and let it boil
rapidly for five minutes; then add the sugar, and let it boil rapidly
one minute longer. Take off of the fire, skim clear, and put in
tumblers.

Barberry Jelly.

The barberries need not be stripped from the stems. Put the fruit in a
kettle with water enough to come just to the top of the fruit, and
boil until thoroughly cooked. Put in a strainer cloth and get out all
the juice. To each pint of it allow one pound of sugar. Boil the juice
hard for fifteen minutes. Add the sugar, and boil rapidly five or ten
minutes, or until it is thick.

Grape Jelly.

Mash the grapes in a kettle, put them over the fire, and cook until
thoroughly done. Drain through a sieve, but do not press through. To
each pint of the juice allow one pound of sugar. Boil rapidly for five
minutes. Add the sugar, and boil rapidly three minutes more.

Cider Apple Jelly.

Cut good, ripe apples in quarters, put them in a kettle, and cover
them with _sweet_ cider, just from the press. (It should, if
possible, be used the day it is made--or, at any rate, before it has
worked at all.) Boil until well done, and drain, through a sieve. Do
not press it through. Measure the liquor, and to each pint add one
pound of sugar. Boil from twenty minutes to half an hour.

Crab-Apple Jelly.

Wash the fruit clean, put in a kettle, cover with water, and boil
until thoroughly cooked. Then pour it into a sieve, and let it drain.
Do not press it through. For each pint of this liquor allow one pound
of sugar. Boil from twenty minutes to half an hour.

Other Jellies.

Jellies can be made from quinces, peaches and Porter apples by
following the directions for crab-apple jelly.

PICKLES AND KETCHUP.

Pickled Blueberries.

Nearly fill a jar with ripe berries, and fill up with good molasses.
Cover, and set away. In a few weeks they will be ready to use.

Sweet Melons.

Use ripe citron melons. Pare them, cut them in slices and remove the
seeds. To five pounds of melon allow two and one-half pounds of sugar
and one quart of vinegar. The vinegar and sugar must be heated to the
boiling point and poured over the fruit six times, or once on each of
six successive days. In the last boiling of the syrup add half an
ounce of stick cinnamon, half an ounce of white ginger root and a few
cloves. When the syrup boils, put in the melon, and boil ten minutes;
then put in jars. Skim the syrup clear and pour it over the melon.

Peaches, Pears and Sweet Apples.

For six pounds of fruit use three of sugar, about five dozen cloves
and a pint of vinegar. Into each apple, pear or peach, stick two
cloves. Have the syrup hot, and cook until tender.

Sweet Tomato Pickle.

One peck of green tomatoes and six large onions, sliced. Sprinkle with
one cupful of salt, and let them stand over night. In the morning
drain. Add to the tomatoes two quarts of water and one quart of
vinegar. Boil fifteen minutes; then drain again, and throw this
vinegar and water away. Add to the pickle two pounds of sugar, two
quarts of vinegar, two table-spoonfuls of clove, two of allspice, two
of ginger, two of mustard, two of cinnamon, and one teaspoonful of
cayenne, and boil fifteen minutes.

Spiced Currants.

Make a syrup of three pounds of sugar, one pint of vinegar, two table-
spoonfuls of cinnamon, two table-spoonfuls of clove, and half a
teaspoonful of salt. Add six pounds of currants, and boil half an
hour.

Spiced Plums.

Make a syrup, allowing one pound of sugar to one of plums, and to
every three pounds of sugar, a scant pint of vinegar. Allow one ounce
each of ground cinnamon, cloves, mace and allspice, to a peck of
plums. Prick the plums. Add the spices to the syrup, and pour,
boiling, over the plums. Let these stand three days; then skim them
out, and boil down the syrup until it is quite thick, and pour hot
over the plums in the jar in which they are to be kept. Cover closely.

Pickled Cucumbers.

Six hundred small cucumbers, two quarts of peppers, two quarts of
small onions. Make enough brine to cover the pickles, allowing one
pint of salt to four quarts of water, and pour it, boiling, over the
pickles. Let them stand until the next morning; then pour off the
brine, throw it away, make a new one, and scald again. The third
morning scald this same brine and pour it over again. The fourth
morning rinse the pickles well in cold water, and cover them with
boiling vinegar. Add a little piece of alum and two table-spoonfuls
each of whole cloves and allspice, tied in a bit of muslin, if you
like the spice.

Pickled Cucumbers, No. 2.

Wash and wipe six hundred small cucumbers and two quarts of peppers.
Put them in a tub with one and a half cupfuls of salt and a piece of
alum as large as an egg. Heat to the boiling point three gallons of
cider vinegar and three pints of water. Add a quarter of a pound each
of whole cloves, whole allspice and stick cinnamon, and two ounces of
white mustard seed, and pour over the pickles. Cover with cabbage
leaves.

Stuffed Peppers.

Get large bell peppers. Cut around the stem, remove it, and take out
all the seeds. For the stuffing use two quarts of chopped cabbage, a
cupful of white mustard seed, three table-spoonfuls of celery seed,
two table-spoonfuls of salt, half a cupful of grated horse-radish.
Fill each pepper with part of this mixture, and into each one put a
small onion and a little cucumber. Tie the stem on again, put the
peppers in a jar, and cover with cold vinegar.

Mangoes.

Get small green musk-melons or cantelopes. Cut a small square from the
side of each one, and, with a teaspoon, scrape out all the seeds. Make
a brine of one pint of salt to a gallon of water. Cover the mangoes
with it while it boils. Let them stand two days; then drain them, and
stuff with the same mixture as is used for peppers. Pour boiling
vinegar over them, using in it a bit of alum.

Chopped Pickle.

One peck of green tomatoes, two quarts of onions and two of peppers.
Chop all fine, separately, and mix, adding three cupfuls of salt. Let
them stand over night, and in the morning drain well. Add half a pound
of mustard seed, two table-spoonfuls of ground allspice, two of ground
cloves and one cupful of grated horse-radish. Pour over it three
quarts of boiling vinegar.

Pickled Tomato.

One peck of green tomatoes, a dozen onions, sliced thin; two cupfuls
of salt, a small (quarter of a pound) box of mustard, one quarter of a
pound of mustard seed, one ounce each of ground allspice, clove and
pepper. Cut the tomatoes in thin slices, sprinkle with the salt, and
let them stand two days; then drain them. Mix the spices. Put layers
of tomato, onion and spice in the kettle, and cover with vinegar. Cook
slowly until the tomato looks clear--about half an hour.

Pickled Cauliflowers.

Two cauliflowers, cut up; one pint of small onions, three medium-sized
red peppers. Dissolve half a pint of salt in water enough to cover the
vegetables, and let these stand over night. In the morning drain them.
Heat two quarts of vinegar with four table-spoonfuls of mustard, until
it boils. Add the vegetables, and boil for about fifteen minutes, or
until a fork can be thrust through the cauliflower.

Tomato Ketchup.

Twelve ripe tomatoes, peeled; two large onions, four green peppers,
chopped fine; two table-spoonfuls of salt, two of brown sugar, two of
ginger, one of cinnamon, one of mustard, a nutmeg, grated; four
cupfuls of vinegar. Boil all together till thoroughly cooked (about
three hours), stirring frequently. Bottle while hot.

Tomato Ketchup, No, 2.

Skin the tomatoes, and cook them well. Press them through a sieve, and
to each five pints add three pints of good cider vinegar. Boil slowly
a long while (about two hours), until it begins to thicken; then add
one table-spoonful of ground clove, one of allspice, one of cinnamon
and one of pepper, and three grated nutmegs. Boil until very thick
(between six and eight hours), and add two table-spoonfuls of fine
salt. When thoroughly cold, bottle, cork and seal it.

Barberry Ketchup.

Three quarts of barberries, stewed and strained; four quarts of
cranberries, one cupful of raisins, a large quince and four small
onions, all stewed with a quart of water, and strained. Mix these
ingredients with the barberries, and add half a cupful of vinegar,
three-fourths of a cupful of salt, two cupfuls of sugar, one dessert-
spoonful of ground dove and one of ground allspice, two table-
spoonfuls of black pepper, two of celery seed, and one of ground
mustard, one tea-spoonful of cayenne, one of cinnamon and one of
ginger, and a nutmeg. Let the whole boil one minute. If too thick, add
vinegar or water. With the quantities given, about three quarts of
ketchup can be made.

POTTING.

For potting, one should have small stone or earthen jars, a little
larger at the top than at the bottom, so that the meat may be taken
out whole, and then cut in thin slices. All kinds of cooked meats and
fish can be potted. The meat must, of course, be well cooked and
tender, so that it can be readily pounded to a paste. Of the fish,
salmon and halibut are the best for potting. When the potted meat or
fish is to be served, scrape off all the butter, run a knife between
the meat and the jar, and, when the meat is loosened, turn it out on a
dish. Cut it in thin slices, and garnish with parsley; or, serve it
whole, and slice it at the table. The butter that covered meats can be
used for basting roasted meats, and that which covered fish can be
used for basting baking fish.

Beef.

Three pounds of the upper part of the round of beef, half a cupful of
butter, one table-spoonful of salt, one-fourth of a teaspoonful of
pepper, a speck of cayenne, one-eighth of a teaspoonful of mace, the
same quantity of clove, a bouquet of sweet herbs, three table-
spoonfuls of water. Cut the meat in small pieces and put it in a jar
with the water, herbs and seasoning. Mix one cupful of flour with
water enough to make a stiff paste. Cover the mouth of the jar with
paper, and spread over this the paste. Place the jar in a pan of hot
water and put in a moderate oven for five hours. Take up and remove
the cover and herbs. Pound the meat to a paste, add half of the butter
to it, and when thoroughly mixed, pack solidly in small jars. Melt the
remainder of the butter and pour it over the meat. Paste paper over
the jars, put on the covers, and set away in a cool, dry place. Veal
may be potted in the same manner, omitting the clove.

Chicken.

One quart of cold roasted chicken, one cupful of cold boiled ham, four
table-spoonfuls of butter, a speck of cayenne, a slight grating of
nutmeg, and two teaspoonfuls of salt. Free the chicken of skin and
bones. Cut it and the ham in fine pieces. Chop, and pound to a paste.
Add the butter and seasoning, and pack solidly in small stone pots.
Cover these, and place them in a pan of hot water, which put in a
moderate oven for one hour. When the meat is cold, cover with melted
butter, and put away in a cool, dry place.

Tongue.

Pound cold boiled tongue to a paste, and season with salt, pepper and
a speck of cayenne. To each pint of the paste add one table-spoonful
of butter and one teaspoonful of mixed mustard. Pack closely in little
stone jars. Place these in a moderate oven in a pan of hot water. Cook
half an hour. When cool, cover the tongue with melted butter. Cover,
and put away.

Ham.

Cut all the meat, fat and lean, from the remains of a boiled ham,
being careful not to mix with it either the outside pieces or the
gristle. Chop very fine, and pound to a paste with the vegetable
masher. To each pint of the paste add one teaspoonful of mixed mustard
and a speck of cayenne, and, if there was not much fat on the meat,
one table-spoonful of butter, Pack this smoothly in small earthen
jars. Paste paper over these, and put on the covers. Place the pots in
a baking pan, which, when in the oven, should be filled with hot
water. Bake slowly two hours. Cool with, the covers on. When cold,
take off the covers and pour melted butter over the meat. Cover again,
and set away in a cool place. The ham will keep for months. It is a
nice relish for tea, and makes delicious sandwiches.

Marbled Veal.

Trim all the roots and tough parts from a boiled pickled tongue, which
chop and pound to a paste. Have two quarts of cold roasted or boiled
veal chopped and pounded to a paste. Mix two table-spoonfuls of butter
and a speck of cayenne with the tongue, and with the veal mix four
table-spoonfuls of butter, one of salt, one-fourth of a teaspoonful of
pepper and a speck of mace. Butter a deep earthen dish. Put a layer of
the veal in it and pack down solidly; then put spoonfuls of the tongue
here and there on the veal, and fill in the spaces with veal. Continue
this until all the meat has been used, and pack very solidly. Cover
the dish, and place it in the oven in a pan of water. Cook one hour.
When cold, pour melted butter over it. Cover, and set away.

Fish.

Take any kind of cooked fish and free it of skin and bones. To each
quart of fish add one table-spoonful of essence of anchovy, three of
butter, two teaspoonfuls of salt, a little white pepper and a speck of
cayenne. Pound the fish to a paste before adding the butter and
anchovy. When all the ingredients are thoroughly mixed, pack the fish
closely in little size jars. Place these in a pan of water and put in
a moderate oven. Cook forty-five minutes. When cold, pour melted
butter over the fish. Paste paper over the top, and set way.

Lobster.

Prepare and pot lobster the same as fish. If there is "coral" in the
lobster, pound it with the meat.

Mackerel.

Nine pounds of small mackerel (about twenty-five in number), one ounce
of whole cloves, one of pepper-corns, one of whole allspice, six
teaspoonfuls of salt, three pints of vinegar. Wash the mackerel and
pack them in small, deep earthen or stone pots. Three will be needed
for the quantities given. Divide the spice into six parts. Put each
portion in a small piece of muslin, and tie. Sprinkle two teaspoonfuls
of salt on the fish in each pot, and put two of the little bags of
spice in each pot. Cover the fish with the vinegar; and if there
should not be enough, use more. Cover the pots with old plates, and
place in a moderate oven. Bake the fish four hours. Cool, and put away
in the pots in which they were baked. They will keep five or six
months. Where oil is liked, half a cupful can be added to each pot
with the vinegar. Any kind of small fish can be potted in this manner.

Smelts.

Six dozen smelts, one pint of olive oil, three pints of vinegar, or
enough to cover the smelts; three table-spoonfuls of salt. Spice the
same as potted mackerel, and prepare and cook the same as mackerel.
More or less oil can be used. Smelts are almost as nice as sardines.

BREAKFAST AND TEA.

Meat Hash.

Chop rather fine any kind of cold meat; corned beef is, however, the
best. To each pint add one pint and a half of cold boiled potatoes,
chopped fine; one table-spoonful of butter and one cupful of stock;
or, if no stock is on hand, two-thirds of a cupful of hot water.
Season with salt and pepper to taste. Put the mixture in a frying-pan,
and stir over the fire for about eight minutes, being careful not to
burn. Spread smoothly. Cover the pan and set back where the hash will
brown slowly. It will take about half an hour. When done, fold it like
an omelet and turn on to a hot dish. Garnish with points of toast and
parsley. Serve hot. If there are no cold potatoes, the same quantity
of hot mashed potatoes may be used.

Vegetable Hash.

Chop, not very fine, the vegetables left from a boiled dinner, and
season them with salt and pepper. To each quart of the chopped
vegetables add half a cupful of stock and one table-spoonful of
butter. Heat slowly in the frying-pan. Turn into a hot dish when done,
and serve immediately. If vinegar is liked, two or more table-
spoonfuls of it can be stirred into the hash while it is heating.

Breaded Sausages.

Wipe the sausages dry. Dip them in beaten egg and bread crumbs. Put
them in the frying-basket and plunge into boiling fat. Cook ten
minutes. Serve with a garnish of toasted bread and parsley.

Meat Fritters.

Cut any kind of cold meat into dice. Season well with salt and pepper.
Make a fritter batter. Take up some of it in a large spoon, put a
small spoonful of the meat in the centre, cover with batter, and slide
gently into boiling fat. Cook about one minute. Drain on brown paper,
and serve on a hot dish.

Lyonnaise Tripe.

About one pound of cooked tripe, cut in small pieces; two table-
spoonfuls of butter, one of chopped onion, one of vinegar, salt,
pepper. Put the onion and butter in a frying-pan, and when the onion
turns yellow, put in the tripe. Cook five minutes. Season with the
salt, pepper and vinegar. Serve on slices of toast.

Meat and Potato Sandwiches.

Any kind of cold meat, cut in slices and seasoned with salt and
pepper; four large potatoes, two eggs, salt, pepper, one-forth of a
cupful of boiling milk, one table-spoonful of butter. Have the meat
cut in thin slices and seasoned with salt and pepper. Pare, boil and
mash the potatoes. Add the milk, butter, salt, pepper and one well-
beaten egg. Cover the slices of meat on both sides with this
preparation, and dip in well-beaten egg. Put in the frying-basket and
fry till a light brown. Serve on a hot dish.

Minced Veal and Eggs.

One quart of cold veal, chopped rather coarse; one teaspoonful of
lemon juice, one cupful of stock or water, two table-spoonfuls of
butter, one teaspoonful of flour, salt, pepper. Melt the butter in a
frying-pan. Add the flour to it. Stir until smooth, and add the stock
and seasoning. When it boils up, add the chopped veal. Heat
thoroughly, and dish on slices of toast. Put a dropped egg in the
centre of each slice, and serve very hot.

Mutton, Réchauffé.

Cut cold roasted or boiled mutton in slices about half an inch thick,
and cover both sides with sauce made in this way: Put two table-
spoonfuls of butter in the frying-pan, and when melted, add one of
flour. Stir until smooth. Add, gradually, one cupful of stock, and two
table-spoonfuls of glaze. Boil for one minute, and stir in the yolks
of two eggs. Season with salt, pepper and one table-spoonful of lemon
juice, and remove from the fire at once. Season the mutton with salt
and pepper, and as soon as the sauce begins to cool, dip both sides of
the slices in it, and roll them in fine bread crumbs. Beat one whole
egg and the two whites together. Dip the sauced mutton in this and
again in the crumbs. Fry in boiling fat for two minutes. Drain on
brown paper, and serve with either tomato, Tartare or Hollandaise
sauce. Any kind of cold meat can be served in this manner.

Chicken In Jelly.

A little cold chicken (about one pint), one cupful of water or stock,
one-fifth of a box of gelatine, half a teaspoonful of curry powder,
salt, pepper. Cut the meat from the bones of a chicken left from
dinner. Put the bones on with water to cover, and boil down to one
cupful Put the gelatine to soak in one-fourth of a cupful of cold
water. When the stock is reduced as much as is necessary, strain and
season. Add the curry and chicken. Season, and simmer ten minutes;
then add the gelatine, and stir on the table until it is dissolved.
Turn all into a mould, and set away to harden. This makes a nice
relish for tea or lunch. If you have mushrooms, omit the curry, and
cut four of them into dice. Stir into the mixture while cooking. This
dish can be varied by using the whites of hard-boiled eggs, or bits of
boiled ham. To serve: Dip the mould in warm water, and turn out on the
dish. Garnish with parsley.

Chicken Cutlets.

Season pieces of cold chicken or turkey with salt and pepper. Dip in
melted butter; let this cool on the meat, and dip in beaten egg and in
fine bread crumbs. Fry in butter till a delicate brown. Serve on
slices of hot toast, with either a white or curry sauce poured around.
Pieces of cold veal make a nice dish, if prepared in this manner.

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