ILLINOIS COOK BOOK

the fruit in boiling hot. Cork and seal the jars im- mediately, and keep them through the summer in a cold dry cellar. The jars must be heated before the hot fruit is poured in, otherwise they will break.

Raspberries,

These may be preserved wet, bottled, or made jam or marmalade of, the same as strawberries. Rasp berries are very good dried in the sun or in a warm oven. They are very delicious stewed for table or tarts.

Quince Jam.

Twelve ounces brown sugar to one pound of quince. Boil the fruit in as little water as possible, until the fruit will mash easily. Pour off the water, mash the fruit with a spoon, put in the sugar, and boil twenty minutes, stirring often.

Cranberry Jelly.

Wash and pick over the fruit, and boil till soft in water enough to cover it. Strain through a sieve, and weigh equal quantities of the pulp and sugar. Boil gently fifteen or twenty minutes, taking care it -does not burn.

Take ripe, but not soft peaches. Pour boiling water over them to take off the skins, which will pull

ILLINOIS COOK BOOK. 329

off easily. Weigh equal quantities of fruit and sugar, and put them together in an earthen pan over night. In the morning pour off the syrup, and boil a few minutes; set off the kettle and take off the scum. Put back the kettle on the fire ; when the syrup boils up, put in the peaches. Boil them slowly three-quar- ters of an hour, take them out and put in jars. Boil the syrup fifteen minutes more, and pour over tnem:

Currant Jam, (Blacky Hed or White.}

Let the fruit be very ripe, pick it clean from the stalks, bruise if, and to every pound put three-quarters of a pound of loaf sugar; stir it well, and boil half an hour.

Currant Jelly, (lied or Black.)

Strip the fruit, put in a stone jar, and stew them in a saucepan of water, or by boiling it on the hot hearth ; strain off the liquor, and to every pint weigh a pound of loaf sugar, put the latter in large lumps into it, in a stone vessel till nearly dissolved ; then put in a pre- serving pan ; simmer and skim as necessary. When it will jelly on a plate, put it in small jars or glasses.

Apple Jelly.

Boil your apples in water till they are quite to a

mash ; then put them through a flannel bag to drip.

To every pint of the juice put one pound of sugar;

boil till it jellies ; season with lemon juice and peel to

330 ILLINOIS COOK BOOK.

your taste a little before it is finished. I may as well add, that I can say from experience, that this jelly is excellent, and of a beautiful color.

Currant Jelly.

Pick fine red, but long ripe currants from the stems ; bruise them, and strain the juke from a quart at a time through a thin muslin ; wring it gently, to get all the liquid ; put a pound of white sugar to each pound of juice; stir it until it is all dissolved; set it over a gentle fire ; let it become hot, and boil for fifteen min- utes ; then try it by taking a spoonful into a saucer ; when cold, if it is not quite firm enough, boil it for a few minutes longer.

Crab Apple Marmalade.

Boil the apples in a kettle until soft, with just water enough to cover them. Mash, and strain through a coarse sieve. Take a pound of apple to a pound of sugar; boil half an hour, and put into jars.

Apple Marmalade.

Take any kind of sour apples, pare and core them, cut them in small pieces, and to every pound of apples put three-fourths of a pound of sugar. Put them in a preserving pan and boil over a slow fire until they are reduced to a fine pulp. Then put them in jelly jars, and keep them in a cool place.

ILLINOIS COOK BOOK. 331

Crab Apple Jelly.

Boil the apples, with just water enough to cover them, until tender. Mash with a spoon, and strain out the juice. Take a pint of juice to a pound of sugar ; boil thirty minutes, and strain through a hair sieve.

Apple in Jelly.

Pare and core some well-shaped apples; pippins or golden russets if you have them, but others will do; throw them into water as you do them ; put them in a preserving pan, and with as little water as will only half cover them; let them coddle, and when the lower side is done, turn them. Observe that they do not lie too close when first put in. When sufficiently done, take them out on the dish they are to be served in, the stalk downward. Take the water and make a rich jelly of it with loaf sugar, boiling the thin rind and juice of a lemon. When come to a jelly, let it grow cold, .and put it on and among the apples ; cut the peel of the lemon in narrow strips, and put across the eye of the apple.

Apple Jam that Will Keep for Years.

Weigh equal quantities of brown sugar and good sour apples ; pare, core, and chop them fine ; make a good, clear syrup of the sugar. Add the apples, the juice and grated rind of three lemons, and a few pieces of white ginger. Boil it till the apple looks clear and

332 ILLINOIS COOK BOOK.

yellow ; this resembles foreign sweetmeats. On no ac- count omit the ginger.

Quinces Whole.

Pare and put them into a saucepan, with the par- ings at the top; then fill it with hard water; cover it close ; set it over a gentle fire till they turn reddish ; let them stand till cold; put them into a clear, thick syrup ; boil them for a few minutes ; set them on one side till quite cold ; boil them again in the same manner ; the next day boil them until they look clear; if the syrup is not thick enough, boil it more ; when cold, put brandied paper over them. The quinces may be halved or quartered.

Quince Jelly.

Take some sound, yellow quinces, which are not over ripe ; peel them, cut them in quarters, and boil them in as much water as will cover them When they have been well-boiled, squeeze them through a linen cloth, clarify the juice in a filtering bag, weigh it, and put it with three-quarters of its weight of sugar in a brass kettle. Do not forget to put in a piece of cinnamon. Cook the whole together until it has be- come a jelly. Take it from the fire, and tie up in pots when it is cold.

Quince Marmalade.

To one gallon of quinces, three pounds of good loaf sugar. Pare the quinces and cut them in halves,

ILLINOIS COOK BOOK. 333

scoop out the cores and the hard strip that unites the core with the string ; put the cores and some of the parings in a saucepan with about a quart of water, put the halves of quinces in a steamer that fits the sauce- pan; boil them until the quinces are softened by the steam; then mash them with a wooden spoon, in a dish, and pour the water from the saucepan on them, which is now of a thick glutinous substance; put with the sugar in a stewpan or enamelled saucepan, and let them boil for about half an hour, keeping them well stirred.

To Clarify Sugar.

Put into a preserving pan as many pounds of sugar as you wish ; to each pound of sugar put half a pint of water, and the white of an egg to every four pounds; stir it together until the sugar is dissolved; then set it over a gentle fire; stir it occasionally, and take off the scum as it rises. After a few boilings up% the sugar will rise so high as to run over the side of the pan; to prevent which, take it from the fire for a few minutes, when it will subside, and leave time for skimming. Repeat the skimming until a slight scum or foam only will rise ; then take off the pan, lay a slightly wetted napkin over the basin, and then strain the sugar through it. Put the skimmings into a basin ; when the sugar is clarified, rinse the skimmer and basin with a glass of cold water, and put it to the scum, and set it by for common purposes.

334 ILLINOIS COOK BOOK.

Brandy Peaches.

Drop the peaches in hot water, let them remain till the skin can be ripped off; make a thin syrup, and let it cover the fruit ; boil the fruit till it can be pierced with a straw ; take it out, make a very rich syrup, and add, after it is taken from the tire, and while it is still hot, an equal quantity of brandy. Pour this while it is still warm, over the peaches in the jar. They must be covered with it.

Take six pounds of pears to four pounds of sugar ; boil the parings in as much water as will cover them ; strain it through a colander; lay some pears in the bottom of your kettle, put in some sugar, and so on alternately; then pour the liquor off the pear skins over; boil them until they begin to look transparent, then take them out, let the juice cool, and clarify it; put the pears in again, and add some ginger; boil till done ; let the liquor boil after taking them out until it is reduced to a syrup.

Pears for the Table.

Peel three pounds of pears and place them in a stewpan ; cover them with water, and let them stew two hours. Take them out and put them in a brown jar with three-fourths of a pound of loaf sugar and two tablespoonsful of the water they were stewed in to each pound. Add a little candied lemon, cut in small

ILLINOIS COOK BOOK. 335

pieces, or a few cloves, if preferred. Place the cover on the jar, and stew them in an oven for two hours. Sometimes they require a little longer time. Golden syrup sufficient to cover them may be substituted for sugar and water.

Raspberry Jam.

Weigh the fruit, and add three-quarters of the weight of sugar ; put the former into a preserving pan, boil, and break it ; stir constantly, and let it boil very quickly ; when the juice has boiled an hour, add the sugar and simmer half an hour. In this way the jam is superior in color and flavor to that which is made by putting the sugar in at first.

Currant Jelly.

Put your currants into a stone pot, and set them into a pot of water over the fire. Having strained the juice of these heated currants through a cloth, measure it, and to each pint allow a pound of sugar. Put your sugar into the oven in a shallow pan, and let. it heat through, but be careful not to scorch it. Have your currant juice hot, and put in the sugar hot, and let both boil together four minutes. This is very nice, if carefully made.

Cantelope Mind.

Take one pound of rind, not quite mellow, and cut the outside carefully off ; lay it in a bowl and sprinkle

336 ILLINOIS COOK BOOK.

over it one teaspoonful of alum ; cover it with boiling water, and let it stand all night; then dry it in a cloth, scald it in ginger tea, but do not boil it; then dry it again in a cloth; to one pound of rind allow one pound of sugar and half a pint of water. Boil it an hour.

Cut the citron the round way of the citron ; take off the rind, take out the seed ; it should be cut about an inch thick, and can then be cut into any shape to suit the fancy ; soak it in soda water two or three hours ; then rinse it in clear, cold water ; wipe it dry or let it drain till the water is all off. Allow a pound of white sugar to each pound of citron ; do not add a great deal of water; let the syrup boil well and skim it; then put in your fruit. Be careful it does not cook dark, nor let it become too thick, or it will turn to sugar. Boil in a cup an ounce of the best race ginger, and add the water to the preserves while cooking. The ginger should be pounded to make it soft. Renew the water on the ginger till it is soft ; then add the ginger to the preserves. This way of giving it the ginger taste is the cheapest, but candied ginger can be pur- chased at the confectioneries, which will .be much nicer, and can be eaten as well as the citron. Two lemons should be added, slice them, leaving the rind .on. The syrup can be cooked down, and makes a most splendid jelly.

ILLINOIS COOK BOOK. 337

I have no doubt that all housekeepers have had the same experience in regard to cherry preserves, and that is, that after being made for some time, they al- ways become strong. To avoid this, squeeze out all the juice with the hand, (the juice can be used for cordial or " royal acid," a receipt in this book,) and then wash the cherries in two or three waters of good, cold well water. Take one pound of white sugar to each pound of cherries; add water enough to cook them. Do not put too much, or it will make them dark by long cooking. If you want cherry preserves that you can eat, and that will keep sweet as long as you have them, try this way, and you will never want to make them any other way.

Take tomatoes, not too large, (either red or yellow,) scald and skin them; add one pound of white sugar to every pound of tomatoes. Let them stand over night, then take out the tomatoes and boil the syrup, and skim it well. Add tomatoes and boil till done. Flavor with stick cinnamon.

Tomato Marmalade.

( MRS. DR. STEWART. )

To every pound of tomatoes one pound of sugar; peel the skin off and add sugar without any water, one ounce of ginger powdered, and juice of two lemons,

338 ILLINOIS COOK BOOK.

rind grated, to every three pounds of fruit. Boil until a thick jam, and cover while hot.

Damson Sauce.

Twelve pounds ripe damsons, four pounds of cider vinegar and three pounds of sugar. Boil till the damsons are soft; take them out and mash them, and then put them back into the syrup and boil from a half to three-quarters of an hour, stirring them and watching them closely, that they do not stick to the kettle or burn.

For Canning Corn.

After the corn is first cut from the cob, boil it, and when cooked almost as much as for the table, to a large iron stove pot of the boiling corn, put one teaspoon- ful and a half tartaric acid. Use only glass jars, as nothing else will do. When you prepare it for the table in winter, after it boils use a small teaspoonful of soda to destroy the acid taste ; then season with but- ter, pepper and salt. I have this receipt from a Ken- tucky lady, who says it is perfectly delightful, and will keep splendidly. She has tried it for years, and never fails.

MISCELLANEOUS.

Strawberry Ice Cream.

Take one pint strawberries, one pint cream, nearly half a pound of powdered white sugar and the juice of one lemon. Mash the fruit through a sieve or very tine with the hand ; the sieve will remove the seed, if it is preferred. Mix with the other articles, and freeze. A little new milk added will make the whole freeze more quickly.

Raspberry ice cream is made in the same manner.

Italian Snow.

Two pounds white sugar, the juice of six lemons, two quarts water and twenty-four whites of eggs whipped to a stiff froth. Mix the water, juice and sugar well together, then add the eggs, stir all to- gether, put into a freezer and stir till it freezes.

340 ILLINOIS COOK BOOK.

Itallienne Ice.

Boil two quarts rich cream ; have ready fourteen ounces of ground mocha coffee; when boiling hot, pour the cream over the coffee ; cover very tightly, and let it infuse for two hours. Then take ten eggs, very fresh, separate the whites from the yelks, whip lightly the whites ; then pour the coffee and cream through a very fine sieve and stir in the whites, a^nd add sugar to suit the taste. Put this on the fire for a few moments, then strain ; when cold, put into a freezer and freeze.

Chocolate ices are made in about the same way. Grate half a pound best French chocolate into one quart milk or cream ; let it boil till thiek, add sugar ; stir well. Let it get cold, and freeze.

Strawberry Water Ice.

Have fresh nice strawberries, rub them through a sieve ; add the juice of one lemon. Make a strong, tolerably thick syrup, and when cold, add the straw- berry juice and lemon. Freeze well.

Lemon Ice.

Lemon juice and water, each half a pint, and strong syrup one pint. The rind of the lejnon should be rasped off before squeezing with the sugar. Mix the whole, strain after standing an hour, and freeze. Beat up with a little sugar the whites of three or four eggs,

ILLINOIS COOK BOOK. 341

and as the ice is beginning tc set, work this in with a wooden paddle or spoon, it will greatly improve the ice.

Orange water ice is made in the same way.

Pineapples

Chopped fine, sweetened delicately, and nice ma- deira wine poured over them and frozen, is delicious.

Nutmeg grated over peaches is a great improve- ment. Try it.

Ice Cream.

Take one gallon of rich cream, sweeten delicately, and flavor with vanilla or lemon. Set the cream in a tin bucket, and let it get ice cold ; then whip to a stiff froth. Put it in the freezer and keep it well stirred, unless the " patent " freezer is used.

Lemon Syrup, (To Save the Lemon.)

When you have lemons that are likely to spoil or dry up, take the insides which are yet sound, squeeze out the juice, and to each pint put a pound and a half white sugar and a little of the peel ; boil for a few minutes, strain and cork for use. This will not re- quire any acid, and half a teaspoonful of soda to three-quarters of a glassful of water, with two or

342 ILLINOIS COOK BOOK.

three tablespoonsful of syrup, will make a foaming glass.

Cream Soda, (This is Splendid.}

Coffee sugar four pounds, water three pints, three g.rated nutmegs, whites of ten eggs well-beaten, gum arabic one ounce, oil of lemon twenty drops, or ex- tract equal to that amount. By using oils of other fruits, you can make as many flavors from this as you desire or prefer. Mix all well, and place over a gentle fire, and stir well about thirty minutes ; remove from the fire, strain, and divide into two parts ; into half put eight ounces supercarbonate of soda, and into the other half put six ounces tartaric acid; shake well, and when cold, they are ready to use. By pouring three or four spoonsful from both parts into separate glasses which are one third full of cold water, stir each and pour together, and you have as nice a glass of cream soda as was ever drank, which you can drink at your leisure, as the gum and eggs hold the gas.

Cheap Ice Cream.

Six quarts milk and Oswego corn starch half a pound; first dissolve the starch in one quart of the milk ; then mix all together and just simmer a little, (not to boil ;) sweeten and flavor to suit the taste, or make it as the following receipt: Irish moss one ounce and a half and milk one gallon. First soak the moss in a little cold water for an hour, and rinse well

ILLINOIS COOK BOOK. 343

to clear it of sand ; then steep it for an hour in the milk just at the boiling point, but not to boil; two or three whites of eggs, well-beaten, and added after it is cold is an improvement. Beat while freezing.

Wine Jelly.

For one package of gelatine or one ounce isinglass, pour one pint cold water, and let it stand ten minutes ; then add one pint boiling water, one pound white sugar and whites and shells of two eggs. Then mix all with isinglass. Boil five minutes and strain through a flannel bag. Be sure not to squeeze it. Flavor with wine to the taste.

Splendid Ginger fop.

Five gallons and a half water, quarter of a pound bruised ginger root, half an ounce tartaric acid, two pounds and a half white sugar, whites of three eggs, well beaten, one teaspoonful lemon oil and one gill yeast. Boil the root for thirty minutes in one gallon of the water, strain off, and put the oil in while hot. Mix, make over night, and in the morning skim and bottle, keeping out sediments.

Elderberry Wine.

Elderberry juice two quarts, water one quart and brown sugar three pounds. Jam the elderberries well, squeezo out the juice and measure it. If you

344 ILLINOIS COOK BOOS.

rinse out the juice that remains in the squeezed ber- ries, measure it or the water you pour on it, and reckon it as so much of the water you are to add. The above will make a very rich wine, but half water, with three pounds of sugar to the gallon of liquid will be a very good wine. After dissolving thoroughly the sugar in the liquid, fill the vessel full ; set it in a cool place to ferment, and pour off all impurities and keep the vessel full by adding some of the liquid kept in reserve for that purpose, or fill up with water. When the fermentation is nearly or quite done, stop the vessel tight and let it stand, the longer the better ; will be good in a few weeks, but much better in a few years.

Blackberry Cordial.

Select the ripest blackberries, mash them well; put them into a jelly bag in small quantities and squeeze out all the juice ; for every quart of juice allow one pound white sugar. Put the sugar into a preserving kettle and pour the juice over it. When the sugar is all melted, set it on the fire ; add half an ounce cloves, allspice and cinnamon. Boil till well cooked, and when cold, to every quart of syrup add half a pint of French brandy. Stir all well together and bottle the cordial for use. It is best to pound the spices and tie them in a thin piece of muslin, to prevent having to strain again.

ILLINOIS COOK BOOK. 345

Acid jRoyal.

( MRS. P. B. PRICE. )

Three ounces citric acid dissolved in one quart of water ; cover the cherries with it and let it stand six or eight hours ; strain off the juice and pour it on an- other bowl of cherries, and let that remain the same length of time ; then strain and add to each pint of juice one pint of white sugar. Boil it in a porcelain kettle ; skim, bottle and cork while hot.

Nog—The Best Ever Made.

The yelks of sixteen eggs, twelve tablespoonsful of loaf sugar; beat to the consistency of cream, to this add two-thirds of a nutmeg; beat well together; mix in half pint best brandy, a glassful Jamaica rum and two wine glassesful of madeira wine; have the whites beaten to a stiff froth and stir into the above mixture. When done, stir in six pints rich sweet milk.

Cocoanut Candy.

Pare and cut half a pound cocoanut in strips or grate; dissolve half a pound loaf sugar with two tablespoonsful hot water; boil and stir in cocoanut. Flavor with lemon.

Sugar Candy.

(MRS. BTINN. ) One quart white sugar, one pint water, a lump of

346 ILLINOIS COOK BOOK.

butter the size of an egg, one tablespoonful vinegar and the same of vanilla. Pull till white ; try in a little water before taking up, if hard and crisp, it is done ; put the vanilla in after the candy is taken from the stove before putting the pans to cool.

Butter Scotch.

( MRS. WM. TURNEY. )

One cupful sugar, one cupful molasses, one table- spoonful water, one large tablespoonful butter and a teaspoonful vinegar. Flavor with lemon.

Cream Candy.

( MRS. WM. TURNEY. )

Three pounds loaf sugar and half a pint water. Cook on a slow fire for half an hour ; add one tea- spoonful dissolved gum arabic and one tablespoonful vinegar. Boil until brittle and pull into long sticks.

Cocoa Candy.

The whites of four eggs, half pound sifted sugar and grated cocoanut. Stir together until stiff; then form into cakes and bake in a moderate oven until brown.

To Keep Silver Always Bright.

Silver, in constant use, should be washed every day in a pan of suds made of good white soap and warm

ILLINOIS COOK BOOK. 347

water ; drying it with old soft linen cloths. Twice a week (after this washing) give it a thorough brighten- ing with finely powdered whiting, mixed to a thin paste with alcohol, rubbing longer and harder where there are stains. Then wipe this off, and polish with clean soft old linen. Silver is cleaned in this manner at the best hotels.

To Destroy Worms in Garden Walks.

Pour into the worm holes a strong lye made of wood ashes, lime and water ; or, if more convenient, use for this purpose strong salt and water.

To Clean Brass.

Rub the tarnished or rusted brass by means of a cloth or sponge, with diluted acid, such as sulphuric, or even with strong vinegar. Afterward wash it with hot water to remove the acid, and finish with dry whiting.

A Strong Paste for Paper.

To two large spoonfuls of fine flour put as much pounded rosin as will lie on a shilling ; mix with as much strong beer as will make it of a due consistence, and boil half an hour. Let it be cold before it is used.

Preserving Eggs for Winter.

Pack them in a clean vessel, with the small end down, strewing bran between each layer, then place

348 ILLINOIS COOK BOOK.

one or two thicknesses of brown paper over the top, and cover with about an inch or an inch and a half of salt. Cover close and keep in a cool place, and they will be much better than the old method of salting down, which only hardens them.

To Tell Good Eggs.

If yon desire to be certain that your eggs are good and fresh, put them in water ; if the buts turn up, they are not fresh. This is an infallible rule to distinguish a good egg from a bad one.

Currant Wine.

( MRS. DICK YOUNG. )

One quart currant juice, two quarts water and three pounds good brown sugar. Put into a cask, leave the bung out till fermentation has ceased, then rack off and bottle. Squeeze the juice out of the currants without heating them, and to every quart of the juice use the above proportion.

Blackberry and Currant Wine.

( MRS. ABLE. )

To every gallon of fruit put one quart of watei boiling hot; let it stand overnight; then extract the juice, and to each gallon add three pounds of sugar. Put it in a keg and let it remain undisturbed for sev- eral weeks; then rack off and bottle.

ILLINOIS COOK BOOK. 349

Lemon Sherbet Without Lemons.

( MRS. AGGIE KENNEY, KY. )

Two teaspoonsful of citric acid dissolved in a little water, one teaspoonful and a half essence of lemon, three coffeecupsful white sugar and one gallon water; when this begins to freeze add the whites of two eggs, well -beaten, and then freeze.

Lemon Ice.

( MRS. N. W. EDWARDS.)

To one gallon of water a dozen and a, half lemons, squeeze out the juice, and add sugar sufficient to make a pleasantly sweet lemonade. Freeze it, and when nearly frozen, add the beaten whites of six eggs. Stir to mix well, then freeze well.

Gelatine Jelly.

Pour one pint cold water over half a box gelatine ; let it stand till soft ; add half pint boiling water, one pint madeira wine, three-quarters of a pound white sugar, a quarter of a teaspoonful lemon acid and two drops essence lemon.

(MRS. BEN. EDWARDS.)

Boil in a quart of rich milk the rind of a lemon with a pound of loaf sugar ; when cool, put in the freezer and half freeze. Have ready the juice of five

350 ILLINOIS COOK BOOK.

lemons and the whites of three eggs beaten to a stiff froth ; add a little sugar to the lemon juice. Add this mixture to the half frozen within the freezer, and let it freeze solid.

Currant Wine.

(MRS. N. W. BROAD WELL .)

To each gallon of bruised fruit, add one gallon of water ; let it stand twenty-four hours, then strain, and to each quart of the juice add one and a half or two quarts of water and one quart of sugar. Put in jugs and tie a thin cloth over the top for a few days, then put in the cork loosely till fermentation ceases. It can then be poured off and bottled. Cork tightly.

Frozen Custard.

( MRS. PERKINS. )

Two quarts new milk, four tablespoonsful of corn starch and six eggs. Heat the milk to nearly boiling, then add starch, which must be dissolved in a Itttle milk ; then add the eggs, well-beaten, with eight table- spoonsful of powdered sugar; let it boil up once or twice. Set the vessel containing this mixture in a vessel with boiling water, and let it boil in that. It will take a little longer, but will not burn if boiled in this way. Let this cool and then freeze.

TT- V

Boiled Cod *

Cod Cakes 32

If the Liquor is too salt

Boiled Ham 47

Tongues 47

Mutton Hams, (for Drying) 48

For Corned Beef 48

Sugar Cured Hams 48

Beef and Mutton 49

Ribs of Beef 50

Mutton Chops 50

Leg of Mutton 50

Pork Steaks. . 51

Spare Ribs 51

E. R R A T A .

PAGE 9. — Loaf should be soap.

PAGE 202 — MARBLE CAKE, (MRS. RYAN'S.) — The white part should be well-flavored with lemon. The dark part should have halt' a tablespoonful, each, ot spices.

PAGE 198 — LADY CAKE. — Should have one cup sweet milk instead of half cup, and one teaspoonful soda instead of half teacupt'ul.

PAGE 226 — SPONGE CAKE, (MRS RYAN.)— Ten ounces flour, instead of sixteen.

PAGE 239— IMPERIAL CAKE, (MRS. HODGES.)— Should be two pounds raisins; one pound of them chopped, the other pound whole.

PAGE 67 — MOCK VENISON. — Should be 7imc?-quarter.

PAGE x:17.— GINGER CAKES.— Teacup, instead of coffee cup.

Advice to Housekeepers... .... 7

To Young Housekeepers 12

House Furnishing 13

Advice to Mothers 14

Modern Cookery and House- hold Management 16

Four Good Points 19

Four Important Rules 19

Remarks 20

Spoiling 21

Soups... 23

Portable 24

Mock Turtle 25

Chicken.... 26

Gumbo -' 27

Noodles for Soup 28

Veal Broth 29

Boiled Cod 31

Cod Cakes 32

Broiled 88

Fried Cod 84

Clam Fritters 87

Potted Shad 87

Stewed Halibut 40

Cod Cakes, (A Yankee Dish) 40

Fried Perch 41

Fried Oysters 83

Stewed Oysters 84,

Scalloped Oysters 34

To Make Stewed Oysters Tender. 35

French Stewed Oysters 86

A Codfish Relish 41

Egg Sauce for Salt Fish 41

MARKETINGS

Beefsteaks 43

Roasting Pieces 48

Corned Beef Pieces 44

A Stuffed Flank 44

Time for Boiling Meat 45

Fresh Killed Meat 45

Take Care of the Liquor 46

If the Liquor is too Salt 46

Boiled Ham 47

Tongues 47

Mutton Hams, (for Drying) 48

For Corned Beef 48

Sugar Cured Hams 48

Beef and Mutton 49

Ribs of Beef 50

Mutton Chops 50

Leg of Mutton 50

Pork Steaks. 51

Spare Ribs 51