TIME FOR COOKING VEGETABLES

Green Peas,

String Beans,

Asparagus, - - -

- 1-2 hour

Cabbage, -

Turnips, - -

Parsnips, - - -

Carrots, . •_ -

1 1-2 hours

3 1-2 hours

Shelled Beans,

- 1-2 hour

Potatoes, Baked,

1 1-2 hours

Sweet Potatoes,

Sweet Potatoes, Baked,

" To make a perfect salal there sliould be a miser for oil, a spendthrift for vinegar, a wise man for salt, an I a mad cap to stir the ingredients up and mix them well together."— [Spanish Pkoveub.

Cabbage. Chop the cabbage, taking out the core and coarse parts of the leaves. Sprinkle with salt, black pepper, dry mustard and celery — salt to suit your taste. Two good sized cabbages, beat two eggs light, add two cups vinegar, piece butter the size of an egg, heat it until it comes to a boiling heat and thicken 'a little, stirring carefully all the time, and then pour it hot over the cabbage, mixing thoroughly. When cold it is fit to eat. Most excellent.

Chicken or Lobster. The meat of two lobsters or two chickens, three-quarters the same bulk of celery, yolks of five eggs, two teaspoons mustard, one tea- spoon pepper, half teaspoon salt for lobster, whole teaspoon salt for chicken, one-third cup vinegar. One small bottle sweet oil stirred gradually into the egg, a few drops at a time. After it begins to thicken, add the other ingredients well mixed in the vinegar.

Egg. Boil a dozen eggs twenty minutes; cut them at one side and slip out the yolks; mash yolks smooth with small piece of butter, salt, a little made mustard; moisten with vinegar and salad oil alternately. Fill the whites with the mixture and serve on a lettuce leaf.

SALADS. 39

Salmon. One pint salmon, free from bones, skin and oil. Two parts white cabbage shredded fine, or cut; moisten with boiled dressing, garnish with dark green lettuce.

Dressing for Cabbage. One or two eggs, beaten, half teacup vinegar, one tablespoon mustard, butter half the size of an egg; thin with milk or cream — if milk, more butter should be used — teaspoon salt, two tea- spoons sugar, pepper. Pour over chopped cabbage.

Dressing for Salad. Five tablespoons oil, half pint strong vinegar, two teaspoons mustard, one teaspoon salt, half teaspoon pepper, add little cayenne to taste, four eggs well beaten. Put vinegar on the stove in kettle of hot water and let it come to a scald, add the rest of ingredients and stir till it thickens.

Dressing for Lobster Salad. Four eggs, one tea- spoon pepper, one teaspoon salt, two teaspoons mus- tard, five tablespoons butter. Beat all together until it thickens up smooth.

Leontine's Lobster. Two medium sized lobsters, one cup vinegar, piece butter size of an egg, put them on to boil. Beat up one or two eggs, one, teaspoon each salt, sugar, mustard, curry, half teaspoon pepper, juice of a lemon; put the mi.xture into the vinegar and cook until it thickens, adding rather more than half cup milk. Add lettuce or celery if desired. Very nice.

Salad Dressing, i. Yolks of six eggs, one teaspoon mustard, one teaspoon salt, one teaspoon pepper, one and a half teaspoons sweet oil stirred gradually into the egg, few drops at a time, until perfectly smooth, then add half cup vinegar. Reserve little of the dressing without the vinegar, to which add capers and olives split.

40 SALADS.

2. One tablespoon mustard, one tablespoon butter or oil; rub mustard and oil together thoroughly and add one tablespoon salt, one tablespoon sugar, three eggs (well beaten), one cup rich milk; let the mixture warm slightly and add one cup strong vinegar; let it come almost to a boil; if bottled it will keep some time. Excellent with fish.

3. One and one-half cups cream, one-half or two- thirds cup vinegar, three eggs, one tablespoon mus- tard, one tablespoon oil or butter, one scant tablespoon salt, three tablespoons sugar; mix oil with mustard; add eggs, then salt and sugar; mix thoroughly with the vinegar and strain through coarse sieve; have the cream hot in milk boiler; add above mixture slowly, stir until it thickens. Milk and more butter can be used in place of cream.

4. Bangor. Two (rounded) tablespoons butter, two (scant) tablespoons flour; butter and flour cooked together till smooth; add slowly one cup (or less) of vinegar, two whole eggs or three yolks, two table- spoons sugar, dash of cayenne, one teaspoon mustard, stir into one pint hot milk; cook like soft custard; adding salt if needed; beat with egg beater and strain. One cup cream, whipped, is an improvement.

5. Cream Dressing. The yolks of two hard-boiled eggs rubbed very smoothly, then add dessertspoon mixed mustard, blend the two thoroughly, then stir in a tablespoon melted butter, half cup thick cream, little salt, cayenne pepper and sugar; add little by little vinegar enough to make the whole a smooth creamy mass. Last of all add the whites of two eggs, well beaten.

SALADS. 41

Mustard Dressing. Three tablespoons mustard, one and one-half teaspoons sugar, three-quarters tea- spoon salt, enough boiling water to mix it; when cool add one and one-half tablespoons oil, and vinegar to thin it.

Yolks of eight eggs, well beaten, one-fourth cup sugar, one tablespoon salt, three tablespoons of the mustard described above, cayenne to taste, one- half cup milk, one cup butter; stir all together over the fire as you would soft custard. When somewhat cooled add one-half pint vinegar. Bottle tight.

Welsh Rare-bit. One-quarter pound nice cheese, cut in thin slices, put in a spider pouring over it a large cup milk, stirring until the cheese is dissolved, one- quarter teaspoon dry mustard, dash of pepper, and a pinch of salt; stir the mixture all the time till dis- solved, add three pounded crackers, and a piece butter size of a butternut. As soon as they are stirred in turn into a warm dish and serve. Nice for tea.

" Wiirt please you taste of what is here? "

—[Tempest.

Pie Crust. One quart flour, one-half pound lard, one-quarter pound butter, with water; knead till smooth, roll it out thin three times, touching it each time with the lard, sprinkling with flour and rolling it up to be rolled out again.

Pie Crust Glaze. To prevent juice soaking through a pie and making it soggy, wet the crust with the beaten white of an egg, before you put in the pie mix- ture. If the top of the pie is also wet it gives it a beautiful brown. Milk can be used on the top of a pie, and will be quite as satisfactory.

Gocoanut. Three cups flour, two of sugar, one of milk, one-half cup butter, flour, four eggs, two teaspoons cream tartar, one teaspoon soda, vanilla to flavor. For the Inside: Whites two eggs, two cups powdered sugar; flavor with vanilla. Cover the first sheet of cake with a layer of this, then one of grated cocoanut; cover the top of the cake in the same way.

Cream. One cup sugar, heaping cup flour, three eggs, butter size of an egg, one teaspoon cream tartar, one-half teaspoon soda dissolved in a little hot water added just before going into the oven. Cream: One cup milk, two eggs, two tablespoons flour, one-half cup sugar. Flavor with lemon.

Chess. Beat the yolks of three eggs till smooth, add one-half cup sugar and beat again, then add one-third cup butter, rubbed to a cream, and one-half teaspoon

vanilla; bake on a plate lined with puff paste; when done, cover with the whites of three eggs, beaten stiff, and mixed with one-half cup powdered sugar and one teaspoon lemon juice. Brown slightly and cut while hot. Not to be served cold.

Lemon, i. Six lemons, four cups sugar, six eggs, two ounces butter; grate the rind of the lemons and strain the juice; rub the butter and sugar together, then add the eggs well beaten, then the lemon. This makes two pies. Line the plates with rich puff paste and bake without top crust.

2. Juice and grated rind of one lemon, one cup sugar, one cup water, four eggs well beaten, (reserv- ing the whites of two for frosting); cover plate with puff paste and bake without top crust. Beat reserved whites with two tablespoons sugar and put on top of pie and brown lightly.

3. Beat one cup sugar and one egg together, add juice and grated rind of one lemon, then one and one- half cups pounded cracker; bake on plate covered with rich paste; when done cover with whites of one egg and one-half cup sugar beaten together. Brown lightly.

4. Extra. Six apples, four lemons, four cups sugar, four eggs. Grate the lemons and apples.

Marlborough, i. Two pounds apples, stewed and sifted, one pound butter, melted, one pound sugar, twelve eggs, juice of two lemons, five tablespoons cream, little nutmeg and cinnamon. Bake in rich puff paste. This amount makes five pies in medium-size plates.

2 Steam and strain six good sized apples, add while hot one tablespoon butter; when cool, stir in the yolks of three eggs, the grated rind and juice of one lemon.

one cup sugar. Bake on plates lined with puff paste and use the whites of the eggs for frosting.

Squash, i. (Very Nice.) Peel, core, steam and strain one squash; thin with milk to the consistency of thick apple sauce; allow four eggs to one quart of milk. Beat the eggs, and add sugar, salt and lemon to taste.

2. One cup stewed and sifted squash, one cup boil- ing milk; when cool add one heaping cup sugar, two eggs, little salt, little nutmeg and cinnamon. The grated rind of a lemon is an improvement.

Orange. Juice and grated rind of one orange, one cup sugar, yolks of three eggs, one tablespoon corn starch stirred smooth with milk, one cup milk and piece butter size of a chestnut. Bake on plates lined with puff paste. Beat the whites of the eggs with three tablespoons sugar and put on top and brown

Mince Meat. Three pounds beef, one pound suet, one pound pork, cooked and chopped fine, add enough water from the meat to make moist; chop and add nine apples, three pounds raisins, and one pound citron; if currants are liked add one pound; then add one quart cider, one pint boiled cider, (wine or brandy may be used instead), four pounds brown sugar, two tablespoons cinnamon, two of nutmeg, one of mace, allspice and cloves; use salt to taste. The grated rind of lemon is an impro\-ement.

Mock Mince. One cup sugar, one-half cup butter, one cup vinegar or wine, one-half cup molasses, one cup cold water, one cup raisins, one cup currants, three pounded crackers, two eggs, one lemon, salt, and tea- spoon each of spice of all kinds. This quantity makes three pies. .

Rhubarb. One cup chopped rhubarb, one cracker pounded fine, yolks of two eggs, one cup sugar, one teaspoon lemon, salt, and bits of butter. Whip the whites of the eggs for frosting.

Modern Rhubarb. One cup chopped rhubarb, one cup sugar, one egg.

Saratoga. One and one- half cups stewed apples, three eggs, one gill cream, one tablespoon butter, two of chopped citron, eight macaroons; melt the butter and mix thoroughly with the other ingredients and bake between two crusts.

Apple Custard. One quart stewed and sifted apple, one quart milk, one cup sugar, two tablespoons melted butter, little grated lemon and nutmeg, six eggs, well beaten. Bake without top crust.

Bambury Tart. One coffee cup raisins, seeded, and chopped fine, one cup sugar, one egg, juice and grated rind of one lemon; stir all into a paste. Make a puff paste and ciat into rounds with a biscuit cutter; place a teaspoon of prepared mixture on a round, and cover with another round, pressing the edges well tpgether. Bake in a quick oven. Fine for picnics. v

Cream Raspbeary. Line a pie dish with puff paste and fill with well sweetened raspberries; cover with a crust but do not pinch down the edges; butter the lower edge to prevent adhesion; bake in a quick oven. While this is cooking, heat a small cup of milk, add a pinch of soda, then stir in one teaspoon corn starch, wet in cold milk, and one teaspoon sugar and cook three minutes. Remove from stove and beat in the frothed whites of two eggs; beat until it is a stiff cream, and when cold raise the top crust of the pie and pour the cream mixture over the raspberries, then replace the crust and let it get cold before serving.

" The daintiest last, to make the end more sweet."

[— KiKG RlCHAKD II.

Apple. One quart flour, one pint milk, one teaspoon soda, two teaspoons cream tartar, and small piece butter; roll out and fill with sliced apples; steam three hours. Served with sauce.

Apple Charlotte. Butter an earthen dish, and place around the sides slices of bread which have been cut about one inch thick, then soak in cold water and spread with butter, fill dish with sliced apple, grate over them one nutmeg, add one cup sugar, one cup water; cover with slices of bread which have been soaked and buttered and place a large plate over the dish and bake four hours; remove from the oven and let it get cool. When ready to serve, loosen around the edges with a knife and turn out on a dish. Serve with sugar and cream.

Apple Cream. Three tart apples, baked slowly (be careful not to brown the pulp); remove the skin and cores and strain, add one and one-half cups sugar, whites of two eggs, beaten stiff, and juice of one lemon; beat to a stiff froth. Serve with boiled custard made of the yolks of the eggs.

Charlotte Russe. One-third box gelatine dissolved in a coffee cup milk, one pint cream, sweetened and flavored with vanilla; beat together and let it stand

PUDDINGS. 49

until it begins to stiffen, then stir in the beaten whites of five eggs; line a dish with thin slices of plain cake (sponge being best), and pour in the mixture and set away to harden. When ready to serve, turn out on a dish.

Chocolate. Boil two cups bread crumbs in one quart milk till it thickens then let it cool; beat the yolks of five and the whites of two eggs with one cup sugar and three tablespoons grated chocolate, and add to the cooled mixture and bake one-half hour; beat the whites of three eggs with five tablespoons sugar and a small teaspoon vanilla, and spread over the pudding when cold and brown lightly. Eat cold with or with- out cream.

College. Yolks of two eggs, one-half cup sugar, one- half cup butter, one cup milk, one pint flour, teaspoon cream tartar, one-half teaspoon soda. Sauce: Whites of two eggs, one and one-half cups sugar and juice of one lemon beaten stiff.

Cottage. One cup sugar, one egg, three tablespoons melted butter, one cup milk, two cups flour, one tea- spoon cream tartar, one-half teaspoon soda. Bake one-half hour. Serve with hot sauce.

Cracker. One quart milk, eight tablespoons pounded cracker, four tablespoons sugar, five eggs, one-half pound raisins, piece of butter on top. Bake one-half hour.

Columbia. Two and one-half cups flour, one cup molasses, one cup sour milk, one-half teaspoon cinna mon, o'ne teaspoon soda, one-half cup chopped pork or suet, one-half cup raisins. Steam three hours.

50 PUDDINGS.

Cocoanut. Boil ten minutes one quart milk and three tablespoons tapioca (which has soaked in water over night), then add and let boil five minutes longer, the beaten yolks of four eggs, one cup sugar, three tablespoons cocoanut; this should be cooking enough; pour in a fancy dish and cover with the whites of the eggs, beaten to a stiff froth with three tablespoons sugar; sprinkle cocoanut on top and brown lightly. To be eaten cold.

Indian, i. One quart milk (reserving one cup); scald the milk, add three tablespoons meal wet in a little cold milk; boil two minutes, then add one cup molasses, the remainder of the milk, one-half cup cold water, one egg. Bake in a moderate oven at least three hours.

2. Three tablespoons Indian meal, one cup molas- ses, two quarts milk, two eggs, butter half the size of an egg, one tablespoon ginger and two teaspoons salt. Boil half the milk and pour it on the meal, then add all the rest and bake four or five hours.

English Plum. Two cups molasses, one cup milk, two cups chopped suet, two cups chopped raisins, one teaspoon salt, two teaspoons soda, beat in the molas- ses, nutmeg, cloves and mace to taste, few strips citron and flour enough to make it stiff. Steam five hours.

2. 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 stale bread, one pound flour, three-quarters pound sugar, pound each of beef suet, chopped fine, currants nicely washed and dried, stoned raisins well floured; stir well, then add two nutmegs, a tablespoon mace, one of cimiamon, one-half of cloves, one wine glass brandy, one tea-

PUDDINGS. 51

spoon salt, and finally another tumbler of milk; one pound of citron (blanched sweet almonds are also a great addition but may be omitted); boil in bowls or moulds five hours. These will keep for months. When wanted steam one hour. Serve with a sauce made of drawn butter, sugar, wine and nutmeg.

Mountain Dew. One pint milk, four tablespoons pounded cracker, yolks three eggs well beaten; bake to a light brown; beat the whites of the eggs with one cup sugar and the juice of one lemon, spread over the pudding and brown lightly. To be eaten cold.

Queen of Puddings. One pint bread crumbs, one quart milk, )'olks four eggs, piece butter size of an egg, one cup sugar, the grated rind of one lemon; bake one-half hour. Spread preserves or jelly on top, then cover with the whites of the eggs, beaten to a stiff froth with one cup sugar and the juice of one lemon. Brown lightly.

Scarboro Puffs. One quart milk, one tablespoon butter, twelve eggs, little salt; boil the milk, and while boiling, stir in flour until the batter is stiff enough for the spoon to stand up in when cold; after it is cold, stir in the butter, and one egg at a time without beat- ing; drop from a spoon into hot lard and fry a light brown; roll while hot in sugar and cinnamon, mixed. Sauce: To a cup of cream, beaten to a froth, add one cup sugar and flavor to taste.

Sponge. One cup sugar, one-half cup butter, one cup milk, four eggs, two teaspoons cream tartar, one of soda, three cups flour. Bake one hour. Eat with liquid sauce.

52 PUDDINGS.

Tapioca Cream. Soak over night three tablespoons tapioca in water enough to soften and cover it; in the morning scald one quart milk and stir in the tapioca, then add the yolks of three eggs, well beaten with one cup sugar and a little salt. Beat the whites of the eggs with three tablespoons sugar and spread on top. To be eaten cold.

Orange Cream. Soak one-fourth box gelatine in one-fourth cup cold water till well softened; scald one pint milk and pour over the gelatine, and stir in the yolks of two eggs and sugar to taste; when smooth and thick, strain and cool, then add the juice of three or four oranges and a little orange flavoring, and the stiffly beaten whites of the eggs, or better still, one cup whipped cream. Set on ice until wanted.

Rye. One pint milk, two eggs, little salt, three tablespoons rye meal; steam one-half hour, and then the rye should be on top and bottom with the custard between. Serve with sauce.

Pineapple. Soak one-half box gelatine in one-half cup water two hours; grate one small pineapple into a sauce pan with one cup sugar, one cup water, simmer ten minutes, add the gelatine and strain; when cool, add the whites of four eggs, and beat until it begins to thicken, then put into a mould to harden. Serve cold with a soft custard flavored with wine.

Carrot. One-half pint grated bread crumbs, one- fourth pound flour, one-fourth pound butter, one-half pound candied cherries, one-half pound boiled and sifted carrot, one-half pound sugar, one teaspoon baking powder, little salt and two eggs. Steam in melon mould two and one-half hours. Serve with hot sauce.

PUDDINGS. 53

Apple Meringue. Make a syrup of one and one- half pints water, two cups sugar and one lemon; pare and quarter ten apples, cook in the syrup until they are red, then put in a dish that will hold at least one quart; make a custard of one pint milk, yolks three eggs, one-half cup sugar and flav^or with lemon; when it becomes cold, pour over the apples and cover with frosting mide from the whites of the eggs and two tablespoons confectioners' sugar. Brown in the oven. To be eaten cold.

Fig. One-half pound bread crumbs, one-half pound figs chopped fine, one-half pound suet, chopped fine, little salt, one-half cup sugar, two eggs well beaten; flavor with nutmeg. Boil in a tin pudding mould four hours. Eat with hot sauce

Almond Rice. Blanch one-half cup almonds; put with one cup well washed rice, one-fourth cup sugar, one-half teaspoon salt, into three cups hot milk and cook in double boiler till the rice is tender. Serve hot or cold with jelly and whipped cream.

Snow Balls. One cup flour, three well beaten eggs, one cup sugar, one tablespoon milk, one-half teaspoon soda, one teaspoon cream tartar. Steam in cups thirty minutes. Serve with liquid sauce.

Prune Whip. Soak one pound prunes over night; in the morning stew till tender with one cup sugar, then rub through a sieve; beat till stiff the whites of four eggs, then add the sifted prunes and the grated rind and juice of one lemon; beat all well together, then heap on a dish and bake in the oven till a delicate brown. Serve with whipped cream or a custard made with one pint milk, the beaten yolks four eggs, four tablespoon ssugar and a little salt. Flavor with vanilla. To be eaten cold.

54 PUDDINGS.

Coburg. Heat three cups milk in a double boiler; cook one-half cup well washed rice in one cup boiling water five minutes, or till the water is absorbed, then turn it into the hot milk and cook till tender; add one teaspoon salt, one teaspoon butter, one well beaten egg, two tablespoons sugar, and let it cook a few minutes; turn into a dish for serving, and sift over the top a little sugar and cinnamon, and dot thickly with butter. Set it in the oven a few minutes when ready to serve.

Caramel Custard. One-half cup sugar, put in a pan and stir till it melts and is brown, then add two tea- spoons water and one quart hot milk; beat six eggs with a little salt, one teaspoon vanilla, stir into the milk and pour into a buttered mould; set the mould in a pan of hot water and bake thirty minutes. Serve cold with a sauce made with one-half cup sugar, put in a pan and melted, and when brown, add one-half cup water and boil ten minutes. It can be flavored with vanilla or not.

Lemon Jelly. One-half box gelatine, soaked till soft in cup water; take one pint water and boil an inch piece of stick cinnamon, and the grated rind of two lemons, ten minutes, then add the gelatine, one cup sugar, one-half cup lemon juice, and when well dis- solved, strain and set on ice.

Tipsy Trifle. Take six oranges, remove skin, white part and seeds ; slice, put in dish with cup sugar sprinkled over them and let stand two hours. For the cream: one quart milk, yolks five eggs, one-half cup sugar, one half cup flour, little salt; scald milk, add eggs, sugar and flour; stir briskly; add one teaspoon vanilla, grated rind two oranges; place oranges in dish

PUDDINGS. 55

and cover with cream. Beat whites of eggs to a stiff froth; add two cups powdered sugar, one-quarter tea- spoon cream tartar, little vanilla, beat until stiff. Take one-half and color with strawberry, then put in dish spoonful each alternately; brown in oven. To be eaten cold. This is delicious as well as ornamental.

Strawberry Trifle. One cup sugar, one-half cup milk, two eggs, two cups. flour, one teaspoon cream tartar, one-half teaspoon soda. Bake this in Wash- ington pie tins. It will make two.

For filling, take one cup milk, yolk of one egg, one tablespoon flour, two tablespoons sugar and cook. Just before serving, split the cakes and fill with mashed strawberries and put the custard on top. Beat the whites of two eggs and put on top of the custard and dot with berries.

Fruit. Dissolve one box gelatine in one pint cold- water, then add one pint boiling water, two cups sugar and the juice of three lemons; strain and let it stand till it begins to harden, then add two oranges, cut in small pieces, two sliced bananas, six figs cut fine (if you like them), six dates cut fine, ten chopped nuts, one-half pound candied cherries, and one-quarter pound of angelica. Any kind of candied fruit can be used as well as those named. Wine can be added- Serve with whipped cream.

Fruit Salad. Bananas and oranges sliced and mixed in a salad bowl; to the juice of two oranges add one gill sherry wine, two ounces sugar, the white of one egg. Simmer this for five minutes, but do not let it boil, then strain, and when cool, pour over the fruit and place it on ice till time to serve.

" Hunger is the best sauce."

1. Beat one-half cup butter to a cream, then add one cup powdered sugar, four tablespoons wine or brandy, and one-quarter cup cream. Place bowl in hot water and stir over the fire till creamy.

2. One tablespoon flour rubbed with one-half cup butter, one cup sugar. Stir into one cup boiling milk and add one egg beaten separately.

3. One cup butter, one cup sugar, creamed to- gether, with one box of strawberries or raspberries; makes a delicious sauce for cottage or bread puddings.

Hard Sauce. Rub one cup sugar, one-half cup butter to a cream, then add the beaten white of one egg and put on ice to harden.

MoUie's Pudding. Stir one egg, one cup sugar till foamy and the sugar is dissolved. Cook one dessert- spoon flour in three tablespoons of water ten minutes, beat into the sugar one egg just before serving. Flavor with vanilla.

Plain Pudding. Melt one heaping tablespoon butter, add two tablespoons flour, stir in one and one-half cups hot water, cook well, then add one and one-half cups sugar, two teaspoons lemon juice and a little nutmecf.

SAUCES. 59

Raspberry Foam. One cup mashed raspberries, one cup sugar and white of one egg. Use strawberries if you like.

Wine. Wet one tablespoon corn starch in cold water, stir in one cup boiling water; cook ten minutes. Rub one-fourth cup butter with one cup sugar, then add one well beaten egg, one saltspoon grated nutmeg and one-half cup wine, and add to the hot corn starch, stirring until well mixed.

For Whipped Cream. One tablespoon gelatine, dis- solved and flavored, can be stirred into cream, and will give a little more body to it.

Foaming Sauce. Beat one-half cup butter to a cream, add one cup granulated sugar and stir until it is white and foaming. Just before serving, pour on it one cup boiling water and stir a moment.