CORN-BTARCH PUDDING

One pint sweet milk, whites of three eggs, two table-spoons com* starch, three of sugar, and a little salt. Put the milk in a pan or small bucket, set in a kettle of hot water on the stove, and when it reaches the boiling point add the sugar, then the starch dissolved in a little cold milk, and lastly the whites of eggs whipped to a rtiff froth ; beat it, and let cook a few minutes, then pour into tea- cups, filling about half full, and set in cool place. For sauce, make a boiled custard as follows: Bring to boiling point one pint of milk, add three table-spoons sugar, then the beaten yolks thinned by add- ing one table-spoon milk, stirring all the time till it thickens; flavor with two tea-spoons lemon or two of vanilla, and set to cool. In serving, put one of the molds in a sauce^ish for each person, and pour over it some of the boiled custard. Or the pudding may be Baade in one large mold.

To make a chocolate pudding, flavor the above pudding with vanilla, remove two-thirds of it, and add half a cake of chocolate wftened, mashed, and dissolved in a little milk. Put a layer of ^ the white pudding into the mold, then the chocolate, then the ^t of the white ; or two layers of chocolate may be used with a white between ; or the center may be cocoa (made by adding half a cocoa-nut grated fine), and the outside chocolate; or pine-apple chopped fine (if first cooked in a little water, the latter makes a JMce dressing), or strawberries may be used. — Mrs. D. Buxton,

230 PUDDINGS AND SA UCE8.

Cream Pudding.

Stir together one pint cream, three ounces sugar, the yolks of

three eggs, and a little grated nutmeg; add the well-beaten whites,

stirring lightly, and pour into a buttered pie-plate on which has

been sprinkled the crumbs of stale bread to about the thickness of

an ordinary crust; sprinkle over the top a layer of bread-crumbs

and bake.

Cottage Pudding.

One cup sugar, half cup butter, one egg, cup sweet milk, tea. spoon soda dissolved in milk, two tea-spoons cream tartar in the flour, three cups flour, half tea-spoon extract of lemon. Sprinkle a little sugar over the top just before putting in the oven, bake in a small bread-pan, and when done cut in squares, and serve with sauce made of two table-spoons butter, cup sugar, table-spoon flour wet with a Utile cold water and stirred until like cream; add a pint boiling water, let boil two or three minutes, stirrings all the time. After tiiking from the fire, add half tea-spoon extract of lemon. Nutmeg may be used in place of lemon. What is left of the pud- ding and sauce may be served cold for tea. — Mtb. Howard Voebwrym

Chocolate Pudding.

One quart sweet milk, three ounces grated chocolate, one cup sugar, yolks of five eggs ; scald milk and chocolate together, and, when cool, add sugar and es;gi^y and bake. When done, put beaten whites and iive table-spoons sugar on top, and .set in oven to brown. Or, boil one })int milk, add half cup butter, one of sugar, and three ounces grated chocolate ; pour this over two slices of bread soaked in water ; when cool, add the weU-beaten yolks of four eggs, bake, and when done, sprejid over the whites beaten with sugar, and brown in oven. Serve hot or cold. — Mis8 Greeley Chnibbs, Biehrmmd,

Cocoa-nut Pudding.

Grate one cocoa-nut, saving the milk if perfectly sweet, boil a quart of milk, and pour upon it, abiding five eggs beaten with one cup of sugar and one table-spoon butter, add a little salt, two tea* spoons vanilla extract, and milk from nut, and bake in a pudding* dish lined with rich paste. This is excellent baked like pie with

PUDDINGS AND SA UCE8. 231

under cnist only. A plainer yet good pudding is made by pouring one and one-balf pints boiling milk over one pint bread-crumbs and one cup dessicated cocoa-nut mixed ; add two table-spoons sugar and nutmeg to flavor; bake. — Mrs. T, B. John&OTiy Lagrange, Term.

Enouwh Carrot Pudding. Odc pound grated carrots, three-fourths pound chopped suet, half

pound each raisins and currants, four table-spoons sugar, eight

table-spoons flour, and spices to suit the taste. Boil four bom's,

place in the oven for twenty minutes, and serve with wine sauce. —

Mn, E. A. W., Washington f D, G,

Delmonico Pudding. A quart milk, three table-spoons corn-starch dissolved in cold

milk, the yolks of five eggs beaten well, six table-spoons sugar.

Boil three or four minutes, pour into a pudding-dish and bake about

half an hour; beat whites of eggs with six tablenspoons sugar, put

over top, and return pudding to oven until it is a delicate brown. —

Mn. J. HoUandy

EsTELLE Pudding. Three eggs well beaten, two and a half table-spoons sugar^ two

of hutter, three-fourths cup sweet milk, one of raisins chopped fine, one table-spoon baking powder, flour to make it the consistency of cake batter ; or, one-half measure each of Hor«ford's Bread Prepar- ation and one coffee-cup flour; steam thirty-five minutes, and serve with cold cream sauce. — Mrs. Andrew Wilson

Simple Fruit Puddings. Stew currants, or any small fruits, fresh or dried, with sugar to

taste, and pour hot over thin slices of. baker's bread with crust cut

off, making alternate layers of fruit and bread, and leaving a thick

layer of fruit for the last Put a plate on top, and when cool set

on ice ; serve with sifted sugar, or cream and sugar.

This pudding is delicious made with Boston or milk crackers,

split open, and stewed apricots or peaches, with plenty of juice, ar-

longed as above. Or another way is to toast and butter slices of

bread, pour over it hot stewed fruit in alternate layers, and serve

wann witn rich hot sauce. — Mrs, L. 8. TF.

Fig Pudding. Half pound figs, quarter pound grated bread, two and a half

232 FVDDINOS AND SAl fCE&

ounces powdered BUgar, three ounces butter, two eggs, one tea-cap milk; chop figs fine and mix with butter, and by degrees add the other ingredients; butter and sprinkle a mold with bread-crumbe, pour in pudding, cover closely, and boil for three hours; serve with lemon sauce. — Florence Woods Hunk.

Half-hour Pudding. Beat four table-spoons butter to a cream with half a pmt pow- dered sugar ; add the yolks of three eggs, beating them in thor- oughly, then a rounded half pint of corn meal, and the whiles of the eggs beaten to a stiff froth. Mix well, and bake in a pudding dish, well buttered. Serve hot with sauce.

Boiled Indian Pudding. Warm a pint of uwlasses and pint of milk, stir well together, beat four egg^iy and stir gradually into molasses and milk ; .add a pound of beef suet chopped fine, and Indian raeal sufficient to make a thick batter ; add a tea-spoon pulverized cinnamon, nutmeg and a little grated lemon-peel, and stir all together thoroughly ; dip cloth into boiling water, shake, flour a little, turn in the mixture, tie up, leaving room for tiie pudding to swell, and boil three hours ; serve hot with sauce made of drawn butter, wine, and nutmeg. — Mrs. A. E. Brand,

Baked Indian Pudding. A quart sweet milk, an ounce butter, four well-beaten eggs, tea- cup corn meal, half pound raisins, fourth pound sugar ; scald milk and stir in meal while boiling ; let stand until blood warm, stir all well together ; bake one and a half hours, and serve with sauce. — Mrs, Carrier.

Ki!5s Pudding.

Boil one quart sweet milk in custard-fcectie, stir into it four heap- ing table-spoons sugar and four table-ftpoons com starch, dissolved in a little cold water or milk, and added to the well-beaten and strained yolks of four ep:gs. Have the whites of eggs beaten to a stiff froth with tea-cup pulverized sugar and one tea-spoon essence of vanilla, spread on top of purldinjr, set in a quick oven, and brown; take out, sprinkle with grated cocoa-nut, set dish away in a oool

PUDDINGS AND SA UCES. 233

phoe; serve cold after three or four hours. The sweet liquor which aetdes to the bottom in cooling, serves as a sauce. — Mrs. W E, Baxter.

Lemox Pudding. Stir into yolks of six eggs one cup sugar, half a cup water, and the grated yellow rind and juice of two lemons ; soften in warm water six crackers or some slices of cake, lay in bottom of a baking- dish, pour custard over them, bake till firm ; beat whites of eggs to a froth, add six table-spoons sugar, and beat well ; when custard is done, pour frosting over it, return to the oven and brown. Eat either warm or cold. — Mrs, Walter Mitchell, Gallipolis.

Delicious Lemon Pudding. . The juice and grated rind of one lemon, cup sugar, yolks of two eggs, three well rounded table-spoons fiour, a pinch of salt, one pint rich milk ; mix the flour and part of the milk to a smooth paste, add the juice and rind of lemon, the cup of sugar, yolks well-beaten, the rest of the milk (after having rinsed out the egg with it), line plate with puff-paste one-fourth inch thick, pour in custard, bake m a quick oven until done. Beat whites to a stiff froth, add two table-spoons sugar, spread over the top, return to oven and brown. Serve with very cold cream ; or, for a very nice dish, add whipped eream. This is a rich and not an expensive pudding. The recipe makes sufficient for six.-rMrs. Col. Woods, Oreensburg^ Pa.

Mabch Pudding. One cup dried apples, cup molasses, one and one-fourths cup flour, fcorth cup butter, one egg, one tearspoon each of soda and cinna- mon, half tea-spoon, cloves; wash and soak apples over night, cut fine and mix with water in which they were soaked, add molasses and spice ; mix egg, butter and flour together ; stir soda with apples and molasses; add and bake immediately; serve hot with sauce made of half cup butter and one cup sugar, beaten smooth and flavored with nutmeg, lemon or vanilla.— Mm lAzzis March,.

Minute Pudding. Take sweet milk, or half water and milk, a pinch of salt, let boil,, ■tir m wheat flour, as in making corn-meal mush, until same thick- l^ttB as mush : remove from fire, and serve at once with sweetened

234 PUDDINGS AND SA UCES.

cream flavored with nutmeg. Some think it improved by adding blackberries, raspberries or cherries, either canned or fresh, just before taking from stove. ^*

MoLAJBSEs Pudding. Three cups of flour, one each of molasses, melted butter and hot water ; one teanspoon soda ; steam three hours ; serve with a sauoe of butter and sugar worked to a cream, with hot water added to make it the proper consistency, and flavored' with vanilla. Some add a tea-cup raisins. — Mrs. Jenks, Bellrfantaine,

One-two-three-four Pudding. One cup butter, two of sugar, three of flour, four eggs (beaten separately), one cup sweet milk, and two tea-spoons baking-powder; flavor with nutmeg, and bake in pudding or cake mold ; leave in mold till next day, when steam for three-quarters of an hour over a kettle of boiling water and serve with hot sauce. — Mrs, C, A. Malin,

Orange Pudding. Two large oranges pared and cut in pieces one inch square, put in bottom of pudding dish, 2x>ur over them one cup white sugar, then make a plain com starch pudding without sugar, and pour it over the orange and sugar. Let stand and cool.

Peach Roll^. Stew dried fruit, sweeten, and flavor to taste; make a good baking-powder crust, roll very thin, spread fruit on, putting thin slices of butter on the fruit, roll crust up, place in a pan four or five inches deep, to three or four rolls add one cup sugar, and a half cup butter ; pour in hot water enough to cover them. Bak^ half an hour. — Mrs, J. D, Simmons, Povdoioc, Miss.

Christmas Plum Pudding. One quart seeded raisins, pint currants, half pint citron cut up, quart of apples peeled and chopped, a quart of fr^sh and nicely chopped beef-suet, a quart of sweet milk, a heaping quart of stale bread-crumbs, eight eggs beaten separately, pint sugar, grated nut- •meg, tea-spoon salt ; flour fruit thoroughly from a quart of flour, then mix remainder as follows: In a large bowl or tray put the eggs with sugar, nutmeg and milk, stir in the fruit, bread-crumbs

PUDDINGS AND SAUCES, 235

and suet, oue after the other until all are used, adding enough flour to make the fruit stick together, which will take about all the quart ; dip pudding-cloth in boiling-water, dredge on inside a thick coating of flour, put in pudding and tie tightly, allowing room to swell, and boil from two to three hours in a good-sized pot with plenty of hot water, replenishing as needed from tea-kettle. When done, turn in a large flat dish and send to table with a sprig of holly, or an^ bit of evergreen with bright berries, stuck in the top. Serve with any pudding-sauce. This recipe furnishes enough for twenty people, but if the family is small, one-half the quantity may be prepared, or it is equally good warmed over by steaming. For sauce, cream a half pound sweet butter, stir in three-quarters pound brown sugar, and the beaten yolk of an egg ; simmer for a few moments over a filow fire, stirring almost constantly ; when near boiling add a half pint bottled grape-juice, and serve a^r grating a little nutmeg on the surface. — Mrs. Ex>-Crov, CokCy Texas,

ENGLteH Plum Pudding. Beat six yolks and four whites of eggs very light, and add to them

a tumbler of sweet milk ; stir in gradually one-fourth pound grated

or chopped stale bread, a pound flour, three-quarters pound sugar,

and a pound each of beef-suet chopped very fine, currants nicely

washed and dried, and stoned raisins, well floured ; stir well, then

add two nutmegs, a table-spoon mace, one of cinnamon or cloves, a

wine-glass brandy, a tea-spoon salt, and finally another tumbler of

milk. Boil in bowls or molds five hours, and serve with sauce

made of drawn butter, wine, sugar, and nutmeg. These will keep

for months; when wanted, boil one hour before using. A pound of

eitron or blanched sweet almonds adds to the richness of the pud-

liing, but may be omitted. — Mrs. Collier

Egoless Plum Pudding. Heaping cup bread-crumbs, two cups flour, one of suet chopped

fine, one of raisins, one of molasses, one of sweet milk, table-spoon

soda, tea-spoon salt, one of cloves, and one of cinnamon ; boil two

and a half hours in a two-quart pail, set in a kettle of boiling water

or steam for the same time. For sauce take one cup white sugaj^

batter size of an egg, grated rind of one lemon, and white of an

egg.—Mr^ Mary Lee Gere.

236 P UDDINQS AND SA UOESL

Prairie Plum Pudding.

Stew together a tea-cup raisius and half tea-cup citron ; prepare dish with butter, put in layer of sponge-cake (any kind of cake will do, or Boston crackers, sliced and buttered may be used, or even stale Graham bread-crumbs), then a layer of fruit, and so on, with cake or bread for last layer ; pour over it custard made of a quait of milk and yolks of four eggs, sweetened to taste ; bake until on inserting a knife the milk has become water. Make a frosting of the whites of four eggs and four table-spoons pulverized sugar, spread on pudding, brown in oven, and serve with sauce made of one tea-cup white sugar, two-thirds pint water, one table-spoon but- ter, one tea-spoon corn-starch mixed smoothly with a little cold milk; let sugar and water boU, add the rest, and allow to boil a few mo- ments, then add the white of one well-beaten egg with one tea-spoon vanilla essence. — Mn. M. E. Oodard.

Plum Pudding.

Beat together half cup sugar, two eggs and one tea-spoon butter, add three pints sweet milk, a little salt, six crackers rolled fine, one cup raisins, and a half sheet gelatine dissolved in a little water; season with nutmeg or cinnamon. Bake in a pudding-dish. — Mrs^ Dr. Stall,

Poor Man's Pudding.

A quart of milk, half tea-cup rice, salt to taste, and one tea-cup sugar (some add table-spoon butter) ; place in oven while cold, stir- ring occasionally while the rice is swelling. Bake quite slowly two hours or more. It should be cream-like when done, and must be taken immediately from oven. A good test is to tip dish ; if rice and milk move together it is done ; if not sufficiently cooked the milk runs ; if neither move it b done too much. To vary this, a small cup raisins and a teaspoon lemon or vanUIa may be added. This is a delicious pudding when properly baked, and may be eaten warm or cold with sugar or cream. — Mn. I/ndse lAnocIn^ New Rtd"

land, lU.

PiNE-AFPLB Pudding.

Butter a pudding-dish, and line the bottom and sides with slices of stale cake (sponge-cake is best), pare and slice thin a large pine- apple, place in the dish first a layer of pine-apple, then strew witli

PULDINOS AND SAUCES. 237

'y then more pine-apple, and so on until all is used, pour over a small tea-cup water, and cover with slices of cake which have been dipped in cold water ; cover the whole with a buttered plate, and bake slowly for two houi-s.— ifrs. Wm. Smith, Jackaonville, JPTo.

Culpepper Pudding.

Stew six large pippin apples (pared, cored, and quartei^d) until tender ; drain and mash smooth witli two table-spoons butter. Crumb quarter pound s])onge cake ; put layer of cake and apple alternately, using as seasoning ibr both six table-spoons sugar, juice and grated lind of one lemon, and a little nutmeg. Beat well six eggs, and stir in gradually ; mix well, put in a dish, and bake three quarters of an hour.

Prune Pudding. Scald one pound French prunes, let them swell in the hot water till sofl, drain and extract the stones, spread on a dish and dredge with flour; take a gill milk from a quart, stir into it gradually eight table-spoons sifted flour ; beat six eggs very light and stir by degrees into the remainder of quart of milk, alternating with the batter; add prunes, one at a. time, stir the whole very hard, boil two hours, and serve with wine-sauce or cream. — Mrs. Emma L. Fay.

Quick Puff Pudding. Stir one pint flour, two tea-spoons baking-powder, and a little salt into milk until very soft; place in steamer well-greased cups, put in each a spoonful of batter, then one of berries, steamed apples, or any sauce convenient, cover with another spoonful of batter and steam twenty minutes. This pudding is delicious made with fresh strawberries, and eaten with a sauce made of two eggs, half cup butter and cup of sugar, beaten thoroughly with a cup boiling milk; and one of strawberries. — Mrs. B. T. Skinner, BatUe Greek, Mich.

Queen of Puddings. One pint fine sifted bread-crumbs, one quart milk, one cup sugar, yolks of four eggs, a piece of butter the size of an egg (some add grated rind of lemon) ; bake until done — ^but do not allow to become watery — and spread "with a layer of jelly. Whip whites of eggs to a stifi^ froth with five table-spoons sugar, and juice of one lemon, Bpread on the top and brown. Oood with or without sauce, and

238 PUDDINGS AND SAUOESi

very good cold. Make a hard sauce for it as follows : One cup

very light brown sugar, half cup butter, half grated rind and the

juice of one lemon ; beat until very light. Vanilla may be used

instead of the lemon.

Or, for cocoa-nut pudding, soak half cup dessicated cocoa-nut in

boiling hot milk for half an hour or more, and add to the pudding,

baking and finishing as above ; or for orange pudding add a half

dozen grated oranges. — Mrs, Prof, R. P. Kidder ^ Cape Oirardeau,

KiCE Pudding.

To a cup of rice boiled in a custard-kettle in a pint of water (sea* soned well with salt) until dry, add a pint of milk in which a little com starch has been dissolved, and boil again; add the yolks of two eggs beaten witii half a cup of sugar, stir well together, and lastly add the juice and grated rind of one lemon. Place in a dish, and bake slowly in the oven ; when done, spread over the top the whites beaten with two table-spoons sugar, and brown in oven. A cup of raisins may be added just before baking. Or, after boiling the rice with the milk, eggs, and sugar, add a lump of butter and place a layer of the rice, about an inch thick, in a buttered dish sprinkled with bread-crumbs, then a layer of pe^hes (either fresh or canned), repeating until dish is full, leaving rice for the last layer ; bake slowly for half an hour, and when done, cover with the beaten whites, as aoove. Or, after prepanng the rice as above, add pine-apple, chopped fine, or oranges, or dried cherries ; mix thoroughly, and bake and finish as above. — Mrs. J. R, IT.,

Rice Snow Baij^.

Boil one pint rice until soft in two quarts water with a tea-spoon salt; put in small cups, and when perfectly cold place in a dish. Make a boiled custard of the yolks of three eggs, one pint sweet milk, and one tea-spoon corn-starch; flavor with lemon. When cold, pour over the rice-balls half an hour before serving. This is a very simple but nice dessert. — Miss Louise Skinner.

Sago and Apple Pudding. Pare six apples and punch out the cores, fill holes with cinnamon and sugar, using two tesrspoons cinnamon to a cup of sugar ; take

PUDDINGS AND 8A UCES, 239

one t:ible-spoon sago to each apple, vash it thoroughly and let Boak an hour in water enough to cover the apples, pour water and sago over the apples, and bake an hour and a half.

Suet Pudding. One cup molasses, one of sweet milk, one of suet chopped fine, or half a cup melted butter, one of raisins, half cup currants, two and a half cups flour, half tea-spoon soda; mix well, salt and spice to taste, and steam two hours. — Mrs. S. W. Case.

Apple Tapioca Pudding.

To half tea-cup of tapioca, add one and one-half pints cold water, kt it stand on the fire till cooked dear, stirring to prevent burning, remove, sweeten and flavor with wine and nutmeg; pour the tapi- oca into a deep dish in which have been placed six or eight pared and cored apples, bake until apples are done, and serve cold with cream. — Mrs, S. C. Lee,

Whobtleberry Pudding.

One quart berries, pint molasses, cup milk, tea-spoon soda, one pound and two ounces flour, on^ tea-spoon cloves, one of cinnamon, and one nutmeg ; boil two and a half hours. — Mrs. Emma Fay.

Sweet Potato Pudding.

Wash and simmer gentlj half a pound sweet potatoes; when

half done take out, peel, and when cold grate them. Stir to a

eream a scant cup butter and six table-spoons sugar (white), add

a grated nutmeg, a tea-spoon beaten mace, juice and grated peel of

a lemon, a wine-glass wine, one of brandy. Stir these ingredients

together. Beat four eggs and add to mixture, alternating with the

potato, a little at a time. At the last, stir all very hard, pour in a

buttered dish and bake three quarters of an hour. To be eaten

cold. — From Temn.

Quince Pudding.

Pare and grate six large ripe quinces, mix well with half a pint

cream and one cup sugar, beat yolks of seven eggs and whites of

two, adding two wine-glasses of rose-water; when all is well mixed

bake three quarters of an hour in a buttered dish. Beat whites of

five eggs with three table-spoons powdered sugar, put on top of

puddingy and brown a few minutes. — Mm Tyson.

240 8AUGE&

Brandt Sauce. Cream together four heaping table-spoons of sugar (white) and four table-spoons, well-rounded, of soft butter; with this mix a gill of lemon brandy, or half the quantity of brandy, juice of one lemon and half a grated nutmeg; stir slowly into half a cup boiling water, let simmer a moment, pour into a warm tureen. — May Corbiriy Covington, Ky.

BUTTEKLESS SauCE.

Place one-half a gill of milk in a pan in boiling water; when

scalding put in half a pint of powdered sugar mixed with the yolka

of two eggs, stir until thick as boiled custard, take off; when cool

add flavoring. Just before serving mix the well-beaten whites

lightly with the sauce.

Cider Sauce.

Mix two table-spoons butter with an even table-spoon of flour ;

stir in half a pint of brown sugar, iind half a gill of boiled cider ;

add a gill of boiling water, mix well, let it simmer a few moments ;

serve hot.

Cocoa-nut Sauce.

Two table-spoons butter, cup of sugar, table-spoon of flour, milk of one cocoa-nut, with a small piece grated.

Cream Sauoe. One tea-cup powdered white sugar, scant half tearcup butter, half tea-cup rich cream; beat butter and sugar thoroughly, add cream, stir the whole into half tearCup boiling water, place on stove for a fow moments, stirring it constantly, take off and add flavoring.

Fine French Sauce. Cream a small cup of sugar, and one (scant) of butter ; add beaten yolk, or white if preferred, and a gill of wine ; simmer a few mo- ments, grate nutmeg over it when taken from fire. — Mrs, Harrison,

Plain Cream Sauce. One pint cream, three table-spoons brown sugar, and half a small nutmeg grated.

SAUCES. 241

EvERY-DAY Sauce. To one pint boiling water, add heaping tea-cup augar, tablenspoon^ batter (see General Directions), pinch of salt, and table-spoon com starch dissolved in cold water ; season with nutmeg or vanilla, boil IiaJf an hour, and if good and well cooked it will be very dear. Or, to a table-spoon of currant jelly, add a table-spoon of hot water ; beat well and add to the above just before serving, omitting all other flavoring. Or, add a tearspoou of raspberry syrup.

Foaming SAute.

Beat whites of three eggs to a stiff froth ; vmlt tea-cup of sugar

m a little water, let it boil, stir in one glass wine, and then the

whites of the three eggs; serve at once. — Mrs. Carrie Olader^ Chir

tago, HI.

Jelly Sauce.

Melt one ounce of sugar and two table-spoons grape jelly over the

fire in a half pint of boiling water, and stir into it half a tea-spoon

com starch dissolved in a half cup cold water, let come to a boU,

and it will be ready for use. Any other fruit jelly may be used

instead of grape.

Lemon Sauce.

Two cups sugar, two eggs, juice and rind of two lemons; beat all together, and just before serving add pint boiling water ; set on stove, and when at boiling point, serve. Never boil sauce afttr adding lemon, a^ it makes it bitter. Some add one-third cup but- ter and table-spoon com starch.

Maple Sugar Sauce. Melt over a slow fire, in a small tea-cup of water, half a pint ^ple sugar; let it simmer, removing all scum; add four table- ^ns butter mixed with a level tea-spoon flour, and one of grated DQtnieg; boil for a few moments, and serve with boiled puddings. ^» make a ** hard sauce *' of one table-spoon butter to two of sugar.

Mm^EHAHA Sauce.

^t, in a two quart bowl, four table-spoons butter and two

"^irds pint brown sugar, to a cream, with a wooden spoon ; then

^dfour table-spoons sweet cream, then the jui«e and gratl^d rind 16

242 SAUCES.

of a large lemon ; place the bowl on top of the tea-kettle half full of boiling water; when melted to a thick creamj froth, serve.

Orange Hard Sauce. Select a thin orange, cut the skin into six equal parts, by cutting through the skin at the stem end and passing the knife around the orange to nearly the blossom end ; loosen and turn each piece down and remove the orange. Extract juice and mix it with yellow sugar (prepared by dropping a drop or two of " gold coloring " on white sugar while stirring it) till a ball can be formed, which place inside the orange-peel and serve. The ''gold coloring" may be omitted. Lemon sauce may be made in the same way.

Pine-apple Sauce. Mix two table-spoons butter and four heaping table-spoons sugar (some add white of an egg), flavor with pine-apple (or any other flavoring), form a pyramid, and with a tea-spoon shape it like a pine-apple. \ Or, to a grated pine-apple add a very little water, simmer until quite tender, mix with it, by degrees, half its weight in sugar, boil gently for five minutes, and serve.

Strawberry Sauce. Half tea-cup of butter^ one and a half tea-cups of sugar, and one pint of strawberries mashed till juicy. (Canned berries may be substituted for fresh ones). Beat the butter and sugar to a cream; then stir in the berries and the beaten white of an egg.

Vinegar Sauce. One and a half cups sugar, one and a half table-spoons flour in a little water, two table-spoons vinegar, quarter of a grated nutmeg, and a pinch of salt; pour over this one and a half pints boiling water, and boil ten minutes ; just before taking from stove add one dessertspoon of butter. — Mrs. G. W. Collins, Urbana. ^

WfflPPED Cream Sauce. Whip a pint of thick sweet cream, add the beaten whites of two eggs, sweeten to taste; place pudding in center of dish, and surround with the sauce ; or pile up in center and surroand with molded blanc-mange, or fruit puddings. — Mrs. Cfeo. Sever, Cedar Rapids, la.

PRESERVES.

Preserves, to be perfect, must be made with the greatest care. Economy of time and trouble is a waste of fruit and sugar. The best are made by putting only a small amount of fruit at a time in the syrup, after the latter has been carefully prepared and clar- ified, and the fruit neatly pared. Peel peaches, pears, quinces and apples, and throw into cold water as you peel them to prevent their turning dark. It is difficult to watch a large quantity so as to insure its being done to a turn.

The old rule is ** a pouud of sugar to pound of fruit; " but since the introduction of cans, three-quarters of a pouud of sugar to a pound of fruit is sufficient, and even less is sometimes used, the necessity for an excess of sugar having passed away, as preserves may be less sweet, with no risk of fermentation, if sealed. Either tin or glass cans may be used, care being taken to make the sealing perfect.

Quinces, pears, citrons, watermelon-rinds, and many of the smaller fi^ts, such as cherries, currants, etc., harden when put, at first, wto a syrup made of their weight of sugar. To prevent this they should be cooked till tender in water, or in a weak syrup made from a portion only of the sugar, adding the remainder afterward. In preserving fruits, such as apples, peaches, tomatoes, plums and strawberries, and other fruits, which are likely to become too soft in cooking, it is a good plan to pour the hot syrup over the fruit, or to ^^^ over it a part or all the sugar, and aUow it to stand a few bouTB; by either method the juice is extracted, and the fruit hard«

244 PRESERVES.

ened. Another approved method of hardening fruit is to skim it out of syrup after cooking a few minutes, and lay it in the hot sun two or three hours, and then pour over it the boiling syrup. Long protracted boiling destroys the pleasant natural flavor of the ^rulty and darkens it

Preserves should boil gently to avoid the danger of burning, and in order that the sugar may thoroughly penetrate the fruit A good syrup is made iu the proportion of half pint water to a pound of sugar. Use loaf or granulated sugar. Put the sugar and water over the fire in a porcelain kettle, and, just before it boils, stir in the white of an egg beaten lightly with two table-spoons water ; and, as it begins to boil, remove the scum with great care ; boil until no more scum arises, and then add fruit Or the white of the egg may be mixed thoroughly with the dry sugar in the kettle, and the boiling water poured over, when all impurities will immediately rise to the surface with the egg, then boil slowly, or rather simmer, until the preserves are clear. Take out each piece with a skimmer and lay on a flat dish to cool, or else put in the jars at once. Stew the syrup, skimming ofl* the scum which rises, until it *' ropes'* from the spoon. If the preserves are already in the jar pour the syrup over them and seal ; if on dishes, return them to the syrup and boil up once before putting up. This is merely a matter of choice, and we have never found any difl*erence in the results of the two methods. Preserves may be made from canned fruit (and some prefer to do this rather than* make in the hot season), using less sugar than the rule. When preserving canned peaches or apples, it is an improve- ment to add a few sliced oranges or lemons. When berries or small fruits are done, take up with a little strainer, and place in cans; if a cup is used, it is impossible to free them from the syrup.

Marmalades, or the diflerent butters, will be smoother and bettei flavored, and will require less boiling, if the fruit (peaches, quinces, oranges and apples make the best) li well cooked and mashed before adding either sugar or cider. I£ Is important to stir constantly with an apple-butter stirrer.

In making either preserves or marwlades, follow the directions as regards kettle, sugar, and putting uj^, already g^ven for jellies and jamsy covering at once, but not putting away tiU cold. When

PRESER VES, 245

preeerves are candied, set jar in kettle of cold water, and let boil for an hour ; or pat them in a crock kept for that purpose, set in oven and boil a few minutes, watching carefully to pre- vent burning. When specks of mold appear, take them off carefully, and scald preserves as above directed.

Dried iruits are much better and require less boiling, if clean soft water is poured over them and allowed to stand over night. In the morning boil until tender in the water, sweetening five minutes before removing from the stove.

To dry corn or fruits nicely, spread in shallow boxes or box cov- ers, and cover with mosquito netting to prevent flies reaching them. When dry, put up in jura and cover closely, or in paper sacks. Dried peaches are better when halved and the cavities sprinkled with" sugar in drying. The fruit must be good, however, as poor firuit can not be redeemed by any process. Another excellent way is to dry them in the oven, and, when about half done, place in a crock a layer of peaches alternately with a layer of sugar. Cherries and currants are excellent dried ds follows: Put in jars first a layer of fruit, then a layer of sugar, in the proportion of half a pound sugar to pound of fruit, let stand over night, place them to boil, skimming off aU scum, let boil ten or fifteen minutes, skim out and spread on dishes to dry in the sun, or by the fire, turning frequently nntil dry ; then place on pans in oven, stirring with the hand often until the heat is too great to bear. They may then be packed in jars with sugar, or put away in paper sacks, or stone crocks with a cloth tied dose over the top, and are an excellent substitute for raisins in puddings or mince-pies.

The secret of keeping dried fruit is to exdvde the light, and to keep in a dry and cool place. Paper sacks, or a barrel or box lined with paper, are secure against moths. Eeheating fruit makes it dark in color, and impairs its flavor. Always fill a fruit-can, and keep for present use, to avoid opening the large jars often.

ApfLE Preserves.

Take threeHjuarters of^ pound sugar to each pound apples; mftke A syrup of the sugar and water in which root ginger (bruised and

246 PEESERVES.

tied ID a bag) has been boiled until the strength is well extracted, add a little lemon-juice or sliced lemon, ski in off all scum, and boil in the syrup a few apples at a time, until they are transparent, and place in jar. When all are done, boil the syrup until thick, pour, boiling hot, over the apples, and cover closely. Well-flavored fruit, not easily broken in cooking, should be used. The ginger may be omitted if disliked.

Carrot Sweetmeats.

Boil small fine-grained carrots in water till tender ; peel and grate, add sugar, slips of citron, spices if preferred, and wine ; simmer slowly together and put away in jars. Very wholesome for chil- dren and very much liked. The juice from any canned fruit sold would take the place of the simple wine used here — the alcoholic mixtures sold in America being utterly unfit for household con- sumption.— Mrs. S. Willifston, Heidelberg, Germany.

CHERRY Preserves. Choose sour ones — the early Richmond is good — seed all very carefully, allow an amount of sugar equal to the fruit; take half the sugar, sprinkle over the fruit, let stand about an hour, pour into a preserving-kettle, boil slowly ten minutes, skim out the cherries, add rest of sugar to the syrup, boil, skim and pour over the cher- ries ; the next day drain ofi* the syrup, boil, skim if necessary, add the cherria«(, boil twenty minutes, and seal up in small jars. — Mrs.

J. M, Southard.

Citron Preserves.

Pare off rind, seed, cut in thin slices two inches long, weigh, and

put in preserving kettle with water enough to cover ; boil one hour,

take out the melon, and to the water in kettle add as much sugar

as there is melon by weight, boil until quite thick, replace melon,

add two sliced lemons to each pound of fruit, boil twenty minutes,

take out, boil syrup until it is very thick molasses, and pour it over

the fruit. — Mrs, J. H: Rcbvnson,

Fig Preserves. Gather fruit when fully ripe, but not cracked open ; place in a prorated tin bucket or wire basket, and dip for a moment into a deep kettle of hot and moderately strong lye (some prefer letting

PRESERVES. 247

them lie an hour in lime-water and afterwards drain) ; make a syrup in proportion of one pound sugar to one of fruit, and when the figs are well drained, put them in syrup and boil until well cooked ; remove, boil syrup down until there is just enough to cover firuit ; put firuit back in syrup, let all boil, and seal up while hot in glass or porcelain jars. — Ed-Oov. Steams^ Florida.

Grape Preserves. Pick grapes from the stems, pop pulps from the skins, doing U\ * at a time, one in each hand between the thumb and forefinger. Put pulp in a porcelain kettle and stew gently untU the seeds are loosen- ed; then strain and rub it through a sieve, weigh it with the skins, and to every pound of this allow one pound of granulated sugar. Put skins and juice in kettle, cover closely, and cook slowly until the skins are tender ; while still boiling add the sugar, and move the kettie back, as it must not boil again ; keep very hot for fifteen minutes, then, seeing that the sugar is thoroughly dissolved, pour the fruit in cans, and screw down the covers as soon as possible.

Pear Preserves. Pare, cut in halves, core and weigh (if hard, boil in water until tender, and use the water for the syrup), allow three-quarters pound sugar for each pound fruit, boU a few moments, skim, and cool ; when luke-warm add pears, and boil gently until syrup has penetrated them and they look clear ; some of the pieces will cook before the rest, and must be removed ; when done, take out, boil down syrup a little and pour over them ; a few cloves stuck here and there in the pears add a pleasant flavor. Put in small jars with glass or tin tops, and seal with putty. — Mm Florence WiUiams.

Peach Preserves. Take any fine peaches that do not mash readily in cooking, pare carefiilly and remove pits; take sugar equal in weight to fruit, (or if to be sealed, three-quarters pound sugar to the pound of fruit), and water in proportion of a half pint to each pound of sugar. Boil pits in the water, adding more as it evaporates, to keep the proportion good, remove pits, add the sugar, clarify, and when the scum ceases to rise, add the fruit, a small quantity at a time ; Qpok slowly about ten minutes, skim out into a jar, add more, and so on

248 PRESERVES.

until all are done, and then pour the boiling syrup over all. The next day drain off and boil syrup a few minutes only, and pour back, repeating daily until the fruit looks clear. Two or three times ia generally sufficient The last time put up the preserves in small jars, and secure with paper as directed for jellies. K to be sealed in cans, the first boiling is sufficient, af\er which put into cans and seal im- mediately. The latter plan is preferable, as it takes less trouble and less sugar, while the natural flavor of the fruit is better re* tained. Many think peach preserves much nicer if made with maple sugar. Clingstone peaches are preserved in the same way whole, except that they must be put on in clear water and boiled until so tender that they may be pierced with a silver fork before

adding the sugar.

Plum Preserves.

Allow equal weights sugar and plums ; add sufficient water to

the sugar to make a thick syrup, boil, skim, and pour over the

plums (previously washed, pricked and placed in a stone jar), and

cover with a plate. The next day drain off syrup, boil, skim, and

pour in over plums ; repeat this for three or four days, place pluma

and syrup in the preserving-kettle, and boil very slowly for half an

hour. Put up in stone jars, c>over with papers like jellies, or seal

in cans. — Mn, J, JET. Shearer,

Plum Sweetmeats.

When Damson plums are perfectly ripe, peel and divide them, taking out the stones ; put them over a gentle heat to cook in their own juice ; when soft rub them through a sieve, and return to the stove, adding just enough sugar to sweeten, a little cinnamon, and, when nearly done, wine in quantity to suit the taste. This is done more to keep the sweetmeats than for the flavor, as self-sealing cans are not used here, and all preserves are pasted up with the white of eggs. The common wine of the country is thin and sour and is much used in cookery. — Mrs, L. S, WiUiston, Heiddberg^ Oermany.

Quince and Apple Preserves.

Take equal weights of quinces and sugar, pare, core, leave whole or<;ut up, as preferred, boil till tender in water enough to cover, carefully take out and put on a platter, add sugar to the water,

PRESERVES. 249

replace finiit and boQ slowly till clear, place in jars and pour syrup over them. To increase the quantity without adding sugar, take half or two-ihirds in weight as many fair sweet apples as there are quinces, pore, quarter, and core ; after removing quinces, put apples into the syrup, and boil until they begin to look red and clear, and are tender; place quinces and apples in jar in alternate layers, and cover with syrup. For the use of parings and cores, see " Quince Jelly." Apples alone may be preserved in the same way.

Strawbekry Preserves. Put two pounds of sugar in a bright tin-pan over a kettle of boiling water, and pour into it half a pint of boiling water; when the sugar is dissolved and hot, put in fruit, and then place the pan directly on the stove or range ; let boil ten minutes or longer if the fruit is not clear, gently (or the berries will be broken) take up with a small strainer, and keep hot while the syrup is boiled down until thick and rich; drain off the thin syrup from the cans, and pour the rich syrup over the berries to fill, and screw down the tops im« mediately. The thin syrup poured off may be brought to boiling, and then bottled and sealed, to be used for sauces and drinks.

Tomato Preserves. Scald and peel carefully small perfectly-formed tomatoes, not too ripe (yellow pear-shaped are best), prick with a needle to pre- vent bursting, add an equal amount of sugar by weight, let lie over night, then pour off all juice into a preserving-kettle, and boil until it is a thick syrup, clarifying with white of an egg ; add tomatoes and boil carefnlly until they look transparent. A piece or two of root-gingev, or one lemon to a pound of fruit sliced thin and cooked with the fruit, may be added.

Watermelon Preserves. Pare off outside green rind, cut in pieces two inches long, weigh, throw into cold water, skim out, add a heaping tea-spoon each of salt and pulverized aluin to two gallons of rinds, let stand until salt and alum dissolve, fill the kettle with cold water, and place on top of stove where it will slowly come to boiling point, covering with a l&rge plate so as to keep rinds under ; boil until they can be easily pierced with a fork, drain them from the water, and put into a syrup

250 PRESERVES,

previoualy prepared as follows : Bruise and tie in a muslin bag feur ounces of ginger-root, and boil in two or three pints of water until it is strongly flavored. At the same time boil in a little water until tender, in another pan, three or four sliced lemons ; make a syrup of the sugar and the water in which the lemons and the gin- ger-root were boiled, add the rinds and slices of lemon to this and boil slowly half to three-quarters of an hour. Citrons may be pre- ixired in the same way, by paring, coring and slicing, or cutting into fanciful shapes with tin cuttera made for the purpose.

Apple Butter. Boil one barrel of new cider down half, peel and core three bushels of good cooking apples ; when the cider has boiled to half the quantity, add the apples, and when soft, stir constantly for from eight to ten hours. If done it will adhere to an inverted plate. Put away in stone jars (not earthen ware), covering first with writing-paper cut to fit the jar, and press down closely upon the apple butter ; cover the whole with thick brown paper snugly tied down. — Mm SaraJi Tlumison, Delaware,

Egg Butter. Boil a pint of molasses slowly about fifleen or twenty minutes, stirring to prevent burning, add three eggs well beaten, stirring them in as fast as possible, boil a few minutes longer, partially cool, and flavor to taste with lemon. — Mrs. Colbert, Broadway.

Lemon Butter. Tea-cup white sugar, three eggs, butter the size of half an egg, beat well together; add juice and grated rind of one large lemon, place in a pan set in a kettle of hot water, stir well until thick. This may be made up in quantity, kept for a long time in bottles or jars, and used as needed for filling tarts, etc.

PuMPkm Butter. Take tlie seeds out of one pumpkin, cut in small pieces and boil eofl ; take three other pumpkins, cut them in pieces and boil them soft, put them in a coarse bag and press out juice; add juice to first pumpkin, and let boil ten hours or more, to become of the thickness of butter ; stir often. If the pumpkms are frozen, the juice will come out much easier.

PRESERVES. ' 251

Pie-plant Butter. Allow one pound of sugar to each pound of peeled and cut up rhubarb ; let the rhubarb and sugar simmer gently for an hour, or more if the rhubarb is old and tough. This is a nice preserve, and children should be encouraged to eat it during the winter.

Obange Mabmalade. Twelve pounds sour oranges, twelve pounds crushed sugar ; wash the oranges and pare them as you would apples ; put the peel in a porcelain-lined kettle with twice its bulk or more of cold water; keep it covered, and boil until perfectly tender; if the water boila away, add more; the peel is generally very hard, and requires several hours boiling ; cut the oranges in two crosswise, and squeeze out tlie juice and the soft pulp, have a pitcher with a strainer in the top, place in a two-quart bowl-, squeeze the thin juice and seeds in the strainer and th^ rest with the pulp in the bowl, drawing the skin as you squeeze it over the edge of the tin strainer, to scrape off the pulp, then pour all the juice and pulp on the sugar ; the white Bkins must be covered with three quarts of cold water, and boiled half an hour, drain the water on the sugar, put the white skins in the colander, four or five together, and pound off the soft part, of which there must be in all two pounds and four ounces, put this with the sugar and juice ; when the peel is tender drain it from the water, ftiid choose either of these three modes : Pound it in a mortar, chop it in a bowl, or cut it in delicate shreds with a pair of scissors. There is still another way, which saves the necessity of handling the peel after it is boiled ; it is to grate the yellow rind from the orange, then tie it ill a muslin bag, and boil until soft, which you can tell by rubbing a little of it between the thumb and finger ; it is then ready for the other ingredients ; put the whole in a porcelain kettle, or in a bright tin preserving-pan, and boil about an hour; when it begins to thicken it must l)e tried occa

Peach Marmalade. Choose ripe, well-flavored fruit, and it is well to make with pre-

252 • PRESERVES.

serves, reserving for marmalade those that are too soft. The flavor is improved by first boiling the pits in the water with which the syrup is to be made. Quarter the peaches and boil thirty minutes before adding sugar, stirring almost constantly from the time the peaches begin to be tender; add sugar in the proportion of three- fourths pound sugar to one pound fruit, continue to boil and stir for an hour longer, and put up in jars, pressing paper over them as

directed for jellies.

Quince Mabmalade.

Pare, quarter and core quinces, cut in little squares, measure and allow an equal amount of sugar ; place the fruit in a porcelain kettle with just water enough to cover, boil till tender, and skim out carefully ; make a syrup of the sugar and the water in which the quinces were boiled, let come te boiling point, skim well, and drop the quinces gently in ; boil fifteen minutes and dip out care- fully into jelly-bowls or molds. The syrup forms a jelly around the fruit so that it can be turned out on a dish, and is very palat- able as well as ornamental. In this way quinces too defective for preserves may be used. — Mrs, Mary A, Cooper,

Dried Apple Sauce. Look over, wash thoroughly and soak fifteen minutes in clean

warm water ; drain, cover with cold soft water, place on the stove, let boil slowly two to four hours, mash fine, sweeten, and season with cinnamon very highly. Never add sugar until about five min- utes before removing from the stove, otherwise the fruit will be tough- ened and hardened. Follow the same directions in preparing dried peaches, only do not mash or season so highly. Cook in porcelain, without stirring. A few raisins added improve the apple sauce.

Boiled Cider Apple Sauce. Pare, quarter and core applas sufiicient to fill a gallon porcelain

kettle, put in it a half gallon boiled cider, let it boil. Wash the

apples and put in kettle, place a plate over them, and boil steadily

but not rapidly until they are thoroughly cooked, testing by taking

one from under the edge of the plate with a fork. Do not remove

the plate until done, or the apples will sink to the bottom and

burn. Apples may be cooked in sweet cider in the same way.—

Mrs. W. W. W.

PRESERVES. 253

Preserved Citron.

Boil the citron in water until it is clear and soft enough to be easily pierced with a fork ; take out, put into a nice syrup of sugar and water, and boil until the sugar has penetrated it. Take out and spread on dishes to dry slowly, sprinkling several times with powdered sugar, and turning until it is dried enough. Pack in jars or boxes with sugar between the layers. — Mrs, I. N. Beem, Bourion 0>., Ky.

Tomato Figs.

Scald and skin pear-shaped (or any small-sized) tomatoes, and to eight pounds of them add three pounds brown sugar ; cook without water until the sugar penetrates and they have a clear appearance, take out, spread on dishes, and dry in the sun, sprinkling on a little syrup while drying ; pack in jars or boxes, in layers with powdered sugar between. Thus put up they will keep for any length of time, and are nearly equal to figs. Peaches may be preserved in the same way. — Mrs. John Samuels, Covington, Ky.

Dried Currants (or Conserve).

One pint sugar to a pint of stemmed ripe currants ; put them together in a porcelain kettle, a layer of currants at the bottom; ^\iea the sugar is dissolved, let them boil one or two minutes, skim from the syrup, and spread on plates to dry in a partly cooled oven. Boil the syrup until thickened, pour it over the currants, and dry it with them. Pack in jars and cover closely. Blackberries may he dried in the same manner. An economical way of making jelly is to boil liquid, skimming well, after currants are taken out, until it becomes jelly, and then put away in jelly glasses. — Mrs. H. A., Va.

Pine-apple Preserves.

Wash fruit, and boil without paring until tender; take out, pare •nd dice lengthwise, leaving out the hard center. Pour a syrup (using a pound of sugar to one of fruit), boiling hot, over pine- apples, and let stand until the next morning. Pour off syrup^ ^il until nearly thick enough, then add fruit, and boil fifteen or ^wienty minutes.

In making pickles use none but the best cider vinegar, and boil in a porcelain kettle — ^never in metal. A lump of alum size of a small nutmeg, to a gallon of cucumbers, dissolved and added to the vinegar when scalding the pickles the first time, renders them crisp and tender, but too much is injurious. Keep in a dry, cool cellar, in glass or stoneware ; look at them frequently and remove all soft ones ; if white specks appear in the vinegar, drain off and scald, adding a liberal handful of sugar to each gallon, and pour again over the pickles ; bits of horee-radish and a few cloves assist in pre* serving the life of the vinegar. If put away in large stone jars, invert a saucer over the top of the pickles, so as to keep them well under the vinegar. The nicest way to put up pickles is bottling, sealing while hot, and keeping in a cool, dark place. Many think that mustard-seed improves pickles, especially chopped, bottled, and mangoes, but use it, as well as horse-radish and cloves, sparingly. Never put up pickles in any thing that has held any kind of grease, and never let them freeze. Use an oaken tub or cask for pickles in brine, keep them well under, and have more salt than will dissolve, so that there will always be plenty at the bottom of the cask. The brine for pickles should be strong enough to bear an egg ; make it in the proportion of a heaping pint of coarse salt to a gallon of water. Use coarse salt, and test pickles by tasting before putting on vinegar (they should be of a pleasant saltness) ; if not salt enough, add salt to brine and allow them to stand until they have acquired the proper flavor ; if too salt, cover with weak vinegar, and let stand for two or three day

PICKLES, 255

eacmnber pickles to green them, some use cabbage leaves, covering bottom, sides, and top of kettle. A medium spicing for a quart of pickles is a level tea-spoon of peppercorns (whole black peppers), the same of allspice, a table-spoon of broken stick cinnamon, half a tearspoon of cloves, mustard seed, or horse-radish chopped fine, and one piece of ginger root, an inch long. If ground cayenne pepper is used instead of whole peppers, an eighth of a tea-spoon is enough. A better substitute for peppercorns is garden-peppers cut in rings, in proportion of two rings of green and one of red wfthout seeds, or a level tea-spoon, when finely chopped, to a quart of pickles. These proportions may be increased or decreased to suit the taste, taking care not to put in so much of any one as to make its flavor pre- dominate. Ginger is the most wholesome of the spices. Cloves are the strongest, mace next, then allspice and cinnamon, and, of course, less of the stronger should be used. Pickles are not famous for wholesome qualities, even when made with the greatest care, but if they must be eaten, it is best to make them at home. Those sold in market are often colored a beautiful green with sulphate of cop- per, which is a deadly poison, or are cooked ih brass or copper ves- sels, which produces the same result in an hidirect w^ay. Scalding or parboiling articles to be pickled makes them absorb the vinegar more easily, but does not add to their crij*pness. Before putting ihem in vinegar, after parboiling, they should be cold and 'perfectly Jry. Always use strong vinegar, or the pickles will be insipid, and it should be scalding hot when poured on, as raw vinegar becomes ropy and does not

Pickled Artichokes. Rub off outer skin with a coarse towel, and lav in salt water for A clay, drain and pour over them cold spiced vinegar, adding a tea- spoonful of horw-radish to each jar.

256 PICKLES.

Bean Pickles.

Pick green beaus of the best variety, wlien young and tender, string, and place in a kettle to boil, with salt to taste, until they can be pierced with a fork, drain well through a colander, put in a stone jar, sprinkle with cayenne pepper, and cover with strong cider vinegar; sugar may be added if desired.

Bottled Pickles.

' Wash and wipe a half bushel of medium-sized cucumbers, suit- able for pickling, pack close in a stone jar, sprinkle over the top one pint of salt, pour over a sufficient quantity of boiling water to cover them, place a cloth over the jar, and let stand until cold (if pre- pared in the evening, let stand all night), drain off the water, and place the pickles on stove in cold vinegar, let them come to a boil, take out, place in a stone jar, and cover with either cold or hot vinegar. They will be ready for use in a few days, and are excel- lent It is an improvement to add a few spices and a small quan- tity of sugar.

To bottle th6m, prepare with salt and boiling water as above, drain (when cold), and .place a gallon at a time on a stove in enough cold vmegar to cover level (need not be very strong), to which a lump of alum about the size of a small hickory-nut (too much is injurious) has been added. Have on stove, in another kettle, a gallon of the very best cider vinegar, to which add half* a pint of brown sugar ; have bottles cleansed and placed to heat on stove in a large tin-pan of cold water; also have a tin cup or small pan of sealing-wax heated ; on table, have spices prepared in separate dishes, as follows: Green and red peppers sliced in rings; horse- radish roots washed, scraped, and cut in small pieces, black and yellow mustard seed (or this may be left out), each prepared by sprinkling with salt and pouring on some boiling water, which let stand fifteen minutes and then draw off; stick cinnamon washed free from dust, and broken in pieces, and a few cloves. When pickles come to boiling point, take out and pack in bottles, mixing with them the spices (use the cloves, horse-radish and mustard seed, sparingly); put in a layer of pickles, then a layer of spices, shaking the bot- tles occasionally so as to pack tightly ; when Aill cover with the

PICKLES. 257

boQing hot yinegar from the other kettle (using a bright ftmnel and bright tin cup), going over them a second time and filling up, in order to supply shrinkage, for the pickles must be entirely cov- ered with the vinegar. Put in the corks, which should fit very ^ugly^ li^ ^^^^ bottle (wrap a towel around it to prevent burn- ing the hands), and dip the corked end into the hot sealing-wax; proceed in this manner with each bottle, dipping each a second time into the wax so that they may be perfectly secure. If corks seem too small, throw them in boiling water ; if too large, pound the sides with a hammer. The tighter they fit in the bottles the better for the pickles. Glass cans, the tops or covers of which have become defective, can be used by supplying them with corks. Pickles thus bottled are far more wholesome than, and are really superior to, the best brand of imported pickles, and,- by having materials in readiness, prepared as directed, the process is neither difficult nor tedious. It requires two persons to successfully bot- tle pickles. — Mrs. Florence W. Hush, Minneapolis.

Chow Chow Pickles. Let two hundred small cucumbers stand in salt and water closely covered for three days. Boil for fifteen minutes in half a gallon best cider vinegar, one ounce white mustard seed, one of black mustard seed, one of juniper berries, one of celery seed (tying each ounce separately in swiss bags), one handful small green peppers, two pounds sugar, a few small onions, and a piece alum half the size of a nutmeg ; pour the vinegar while hot over the cucumbers, let stand a day, repeating the operation three or four mornings. Mix one-fourth pound mustard with the vinegar, pour over cucum- bers, and seal up in bottles. — 3{rs. Ada Estelle Bever.

Chow Chow.

One peck of green tomatoes, half peck string beans, quarter peck

small white onion?, quarter pint green and red peppers mixed, two

large heads cabbage, four table-spoons white mustard seed, two of

white or black cloves, two of celery seed, two of allspice, one small

box yellow mustard, pound brown sugar, one ounce of turmeric; slice

the tomatoes and let stand over night in brine that will bear an

%; then squeeze out brine, chop cabbage, onions and beans, chop 1?

268 PICKLES.

tomatoes separately, mix with the spices, put all in porcelain ktsttle cover with vinegar, and boil three hours.

CaUUPLOWER rtCKLES.

Choose such as are fine and of full size, cut away all th« leaves, and pull away the flowers by bunches; soak ix, brine that will float an egg for two days, drain, put in bottles with whole black pepper, allspice, and stick cinnamon ; boil vinega*-, and with it mix mustard smoothly, a little at a time and just tiiick enough to run into the jars, pour over the cold cauliflow^ and seal while hot. An equal quantity or less of small white cuions, prepared, as directed in recipe for onion pickles, may be ad<Ied before the vinegar is poured over.

C^hERY Pickles.

Put together in a powselain-lined kettle two quarts chopped white cabbage, two quarts chopped celery, three quarts vinegar, half ounce each of crushed waite ginger root and turmeriCj fourth pound white mustard seed, two table-spoons salt, five of sugar; cook slowly sev- eral hours UKiil cabbage and celery are tender.

Cucumber Pickles. Cover /\iP. bottom of cask with common salt ; gather the cucum- bers everr other day, early in the morning or late in the evenings as i^ does not injure the vines so much then as in the heat of the day ; cut the cucumbers with a short piece of the stem on, carefully 'laying them in a basket or pail so as not to bruise ; pour cold water over and rinse, beuig careful not to rub off* the little black briers, or in any way to bruise them, as that is the secret of keeping them perfectly sound and good for any length of time. Lay them in a ^jask three or four inches deep, cover with salt, and repeat the operation until all are in ; pour in some water with the first layer— ifter this the salt will make sufficient brine. Now spread a doth over them, then a board with a stone on.it When a new supply of cucumbers is to be added, remove stone, board and cloth, wash them very clean, and wipe every particle of scum from the top of the pickles and the sides of the cask; throw away any sofl ones, as they will spoil the rest; now put in the fresh cucumbers, layer by layer, with salt to cover each layer. Wh^ cask is nearly full, cover with salt, tuck cloth closely around the edges, placing the boai'd and weight on top; cover cask closely, and the pickles will be

P1CKLE& 259

perfect for two or three years. Cucumbers must always be put in the salt as soon as picked from the vines, for if they lie a day or two they will not keep. Do not be alarmed at the heavy scum that rises on them, but be careful to wash all off the board and cloth. When wanted for pickling, take off weight and board, care- iiilly lift cloth with scum on it, wash stone, board and cloth clean, and wipe all scum off the cucumbers and sides of cask, take out as many as are wanted, return the cloth, board and weight, nnd cover closely. Place the cucumbers in a vessel large enough to hold two or three times as much water as there are pickles, cover with cold water (some use hot), change the water each day for three days, place the porcelain kettle on the fire, fiU half full of vine- gar (if vinegar is very strong add half water), fill nearly full of cucumbers, the largest first and then the smaller ones, put in a lump of alum the size of a nutmeg, let come to a boil, stirring with a wire or wooden spoon so as not to cut the cucumbers ; after boil- ing one minute, take out, place in a stone jar, and continue until all are scalded, then pour over them cold vinegar. In two or three days, if the pickles are too salt, turn off the vinegar and put on fresh, add a pint of brown sugar to each two gallons pickles, a pod or two of red pepper, a very few cloves, and some pieces of horse- ladish. The horse-radish prevents a white scum from rising.

Choppkd Pickles.

Take a peck green ton^atoes, wash clean, cut away a small piece from each end, slice inul place in a large wooden bowl, chop fine, place in a crock and mix salt with them (half pint to a peck), let stand twenty -four hours, and drain thoroughly ; take twice or three times ao much cabbage as there is chopped tomatoes, chop fine, mix salt in same proportions, add enough water to make moist, and let stand same time as tomat>pes; drain, place again in separate jars, cover each with cold weak vinegar; after twenty-four hours drain cab- bage well, pressing hard to extract all the juice; place tomatoes and the vinegar in a porcelain kettle and let them boil for three minutes, stirring all the time, pour out, and when cold, place in a towal and wring and press until perfectly dry; now mix tomatoes and cabbage together, take a double handful at a time, squeeze as tightly as pussible, and place in a dry crock ; take the stone jar in which

260 PICKLES.

thej are to be pickled, place in it a layer of tomatoes and cab> bage, scatter over with chopped peppers, whole mustard seed, and horse-radish, then another layer of tx^matoes and cabbage, next spice, and so on until jar is almost full, occasionally sprinkling with cay- enne pepper; cover with strong cider vinegar, to each gallon of which a tea-cup of sugar has been added. Place a saucer or pieces of broken china on the pickles to keep them under the vinegar. If ;i white scum rises, drain off vinegar, boil, skim, and pour hot over the pickles. Prepare mustard, peppers, and horse-radish, as follows f Take three green or ripe garden peppers (four table-spoons when chopped), cut in two, place in salt water over night, the next morn- ing drain and chop quite fine ; to two table-spoons mustard-seed add salt-spoon salt, pour in boiling water, let stand fifteen minutes and drain ; two table-spoons horse-radish chopped fine. Tomatoes and onions are excellent prepared in the same way. For sliced pickles, take cucumbers and onions, or tomatoes and onions, and slice and prepare as above. — Mrs. W. W. W.

Manoobs. Select green or half grown muskmelons; remove a piece the length of the melon, an inch and a half wide in the middle and tapering to a point at each end ; take out seeds with a tea-spoon, secure one end of each piece to its own melon by a stitch made with a needle and white thread. Make a brine of salt and cold water strong enough to float an eg^, pour it over them, and after twenty- four hours take them out. For filling, use chopped tomatoes and chopped cabbage prepared as in "Chopped Pickles," small cucum- bers, small white onions, and nasturtium pods, each prepared by remaining in salt water in separate jars twenty-four hours; add also reeii beans boiled in salt water until tender. For spice, use cin- namon-bark, whole cloves, chopped horse-radish, cayenne pepper, mustard seed, the latter prepared as directed in " Chopped Pickles.* Prepare three or four times as much cabbage and tomatoes as of other articles, as any part left over may be placed in jar with vin- ^|;ar poured over, and is ready for the table. Use one, or, if small, two cucumbers, two or three onions, and the same quantity of bean and nasturtium pods, placing them in mango first, with two or three

PICKLES. 261

doves, three or foui: sticks of cinuamou an inch long, and half a tea-spoon horse-radish, and filling up afterward with the chopped cabbage or tomatoes (mixing, or using them separately in alternate melons) pressing down very firmly, so that the mango is filled tight, sprinkling on the cayenne pepper last. Sew in the piece all around in its proper place with strong white thread; when all are thus prepared, place in a stone crock, cover with weak cider-vinegar, let remain over night; in the morning place the mangoes, and the vinegar in which they were soaked, in a porcelain kettle, boil half an hour, place in a jar, cover with good strong cider vinegar, let stand all night ; in the morning drain ofi* vinegar and boil it, add- ing one pint of sugar to each gallon, and pour boiling hot over the mangoes ; drain off and boil the vinegar three or four times, and they are done. This is not the usual way of preparing mangoes, but it is much the best. To pickle nasturtiums, soak as collected in salt and water for twenty-four hours, drain, and put into cold viii* egar ; when all the seed is thus prepared, drain, and cover with fresh boiling-hot vinegar.

Peach Mangoes.

Take un pared, fine, large peaches (free-stones); with a knife extract the stone from the side, place in jar, pour over them boiling water salted to taste, let sttmd twenty-four hours ; drop into fresh cold water and allow to remain ten or fifteen minutes ; wipe very dry, fill each cavity with grated horse-radish and white mustard- seed (prepared aS' directed in recipe for ** Chopped Pickles), a small piece of ginger-root, and one or two cloves; sew up, and place in a stone jar as close together as possible. Make a syrup in pro- portion of one pint sugar to three pints vinegar; pour, boiling hot, over them. They will be ready for use in a week, and are verv

fine. /-Jf^

French Pickles. V

One peck green tomatoes sliced, six large onions sliced; mix

these and throw over them one tea-cup of salt, and let them stai I

over night ; next day drain thoroughly and boil in one quart vij^* *

gar mixed with two quarts of water, for fifteen or twenty minutes.

Then take four quarts vinegar, two pounds brown sugar, half

pound white mustard-seed, two table-spoons ground allspice, and the

262 . PICKLES.

same of cinnamon, doves, ginger, and ground mustard ; tlirow all to- gether and boU fifteen minutes. — Mrs. Wm. Mappirif Mason Co., Ky.

Pickled Onions. Select small silver-skinned onions, remove with a knife all the outer-skins, so that each onion will be perfectly white and clean. Put them into brine that will float an egg for three days, drain, [)lace in jar, first a layer of onions three inches deep, then a sprink- ling of horse-radish, cinnamon bark, cloves, and a UiJUe cayenne pepper; repeat until jar is filled, in proportion of half a tea-epoon cayenne pepper, two tea-spoons each chopped horse-radish and cloves, and four table-spoons cinnamon bark, to a gallon of pickles; bring vinegar to boiling point; add brown sugar in the proportion of a quart to a gallon, and pour hot over the onions. — EsAelk Woods

Piccalilli.

One large white cabbage, fif^y small cucumbers, five quarts smal> string-beans, eight small carrots, one dozen sticks celery, five red peppers, three green peppers, two heads cauliflower; chop fine, soak over night in salt and water, wash well, drain thoroughly, and pour over them hot vinegar spiced with mace, cinnamon and all- spice; turn ofl* vinegar and scald until safe to leave like common pickles; or seal in can while hot. — Mrs. W. L.

Pyfer Pickles. Salt pickles down dry for ten days, soak in fresh water one day ; pour off" watei", place in porcelain kettle, cover with water and vin% egar, and ad(^l a tea-spoon pulverized alum (to each gallon) ; set over night on a stove which had fire in during the day; wash and put in a jar with cloves, allspice, pepper, horse-radish and onions or jxarlic ; boil fresh vinegar and pour over all ; in two weeks they will *-M)e ready for u?«e. These pickles are always fresh and crisp, and are made with much less trouble than in the old-fashioned way by keeping in hrm^.— Mrs. E. M. R.

Pickled Peppers. *I'ake large green ones (the best variety is the sweet pepper)^ make a small incision at the side, take out all the seeds, being care* ful not to mangle the peppers; soak^in brine that will float an egg

PICKLES, 263

for two days, changing water twice ; stuff with chopped cabbage, or

tomatoes seasoned with spice as for mangoes (omitting the cayenne

pepper), or a mixture of nasturtiums, chopped onions, red cabbage,

grapes, and cucumbers, seasoned with mustard-seed and a little

mace. Sew up incision, place in jar, and cover with cold-spiced

Spanish Pickles.

One dozen cucumbers, four heads of cabbage, one peck green tomatoes, one dozen ouions, three ounces white mustard-seed, one ounce celery seed, one ounce turmeric, one box Coleman's mustard, two and a half pounds brown sugar. Let the cucumbers stand in brine that will float an eg'g three days ; slice the onions, and chop cabbage and tomatoes, the day before making, and spruikle with salt in the proportion of half pint to a peck. When ready to make, squeeze brine out of cucumbers, wipe them off, peel and cut them in slices, let all simmer slowly in a kettle together for half an hour, and then bottle.—

BiPE Tomato Pickles. Pare ripe, sound tomatoes (do not scald), put in a jar; scald spices (tied in a bag) in vinegar, and pour while hot over them. This recipe is best for persons who prefer raw tomatoes.

Variety Pickles. One peck each of green tomatoes and cucumbers, and one quart onions ; pare, slice and salt (using a rounded half pint for all) each in separate jars, letting them stand in the salt twenty-four hours, and drain well, wringing and pressing in a cloth ; sprinkle fresh green radish-pods and nasturtium seeds with salt, and let stand for the same length of time ; boil in water salted to taste two quarts of half-grown, very tender bean pods, until they can be pierced with a silver fork, take out and drain. Now place each in a separate jar, cover with cold, weak vinegar for twenty-four hours, drain well, pressing hard to get out all the juice, cook tomatoes as in "Chopped Pickles," and then mix all well together. In a stone jar place first a layer of the mixture, sprinkle with mustard seed (prepared as directed in recipe for "Chopped Pickles)," horse-radish chopped fine, cinnamon bark, rings of garden peppers, and a few cloves, then

264 PICKLES.

another layer of the mixture, then the spice with a light sprink* ling of cayenne pepper. The spices used for this amount are nine table-spoons stick cinnamon, four and a half tea-spoons each of mustard-seed, cloves, and horse-radish, and twenty-seven rings of garden peppers. Cover with good cider vinegar, let stand over night, drain off vinegar, and boil in a porcelain kettle, add* iHg brown sugar in the proportion of one pint to a gallon of vin- egar ; skim well, pour hot over the pickles, continue to drain off and boil for several days. If not sweet enough, add more sugar^ although these are not intended for sweet pickles. The proportion of cucumbers may be double or even three times the quantity of tomatoes if desired. — Mrs. W, W, Wood^.

Virginia Mixed Pickle. One-half peck green tomatoes, twenty-five medium-sized cucum- bers, fifteen large white onions, one-half peck sraafl onions, four heads cabbages, one pint grated horse-radish, one-half pound white mustard-seed, one-fourth pound ground mustard, one-half tea-cup ground black pepper, one-half pint salad oil, one ounce celery seed, one-half ounce ground cinnamon, two ounces turmeric. Slice the tomatoes and large onions, cut cabbage as for slaw, quarter cucum- bers 'engthwise, cut in pieces two inches long, leaving the peel on, and add the small onions whole. Mix with salt thoroughly, let stand twenty-four hours; drain off the juice, and pour vinegar and water over pickles. Let stand a day or two, strain again as dry as p<\ssible; mix the spices well except the ground mustard, then boil one and one-half gallons fresh apple vinegar and pour boiling hot over the pickles; do this three mornings in succession, using the same vinegar each time. The third time add one pound of sugar to the vinegar and boil, pouring over as above ; also mix the oil and ground mustard together with a small portion of the vinegar, and add when cold. Oil can be omitted if not relished. —Mn. M. B.

Sperry, NaakirUley Tenn.

Pickled Walnuts.

Grather walnuts (or butternuts) when soft enough to be pierced

by a needle (July), prick each with a large needle well through,

holding in a cloth to avoid staining the hands, cover with strong

salt water (a pint and a half salt to a gallon of water), let stand two

SWEET PICKLES. 265

or three days, changing the brine every day ; then pour over them a brine made by dissolving salt in boiling water (let it get cold be- fore using), let stand three days, renew the brine and let it stand for three days more. Now drain and expose to the sun for two or three days or until they become black, or put in cold water for half a day, and pack in jars not quite full. The proportions are a hun- dred walnuts to each gallon of vinegar. Boil vinegar eight min- utes, with a tea-cup sugar, three dozen each whole cloves and allspice, 'a dozen and a half pepper-corns, and a dozen blades of mace. Pour the vinegar over the walnuts scalding hot. In three days draw off the vinegar, boil and pour over the walnuts again iifhile hot, and at end of three days repeat the process. They will be fit to eat in a month, and will keep for years. — Mrs. C. T. Carson.