FROZEN DISHES

"That makes one's mouth water."

Arrowroot Ice. One large tablespoon arrowroot, mixed with cold water; pour upon it very slowly one quart boiling water, the juice of four lemons, a little of the peel shred very fine, with one pound of sugar. Stir it together and freeze.

Bisque Glace. Two quarts cream, one-half dozen macaroons, pounded fine (they must be stale if not dried in the stove), pour a little cream over them and allow them to stand till they soften. Beat until very fine then add the rest of the cream and freeze. It is not well to have the macaroons too thick in the cream.

Cafe Parfait. Line a mould with coffee ice cream, made with one pint milk, one egg, one scant table- spoon flour, one-half teaspoon salt, one cup sugar, one-half cup coffee, one pint cream, and freeze; then into this lining of cream put a whipped cream mi.xture of one pint cream, one cup sugar, one-half cup strong coffee chilled and whipped. Pack the mould in ice and salt, let stand two hours before serving.

Caramel, for coloring ice creams, soups, jellies and sauces. Melt one cup sugar (brown or white) with one tablespoon of water in a frying pan; stir until it be- comes a dark brown color; add one cup boiling water;

FROZEN DISHES. 6l

simmer ten minutes and bottle when cool; this should be kept on hand, as it is useful for many purposes; it gives a rich dark color to soups, coffee and jelly, and is a delicious flavoring in ice cream, custaids and pud- ding sauces.

Chocolate Cream. Scrape one-fourth pound choco- late very fine, put it in a quart of rich milk or cream; boil it until dissolved stirring occasionally; thicken with one egg. When cream is used the egg may be dispensed with. Then freeze.

Coffee Cream. One-half cup boiled coffee, one-half cup sugar, yolks of two eggs; when cool add one pint whipped cream, sweetened with one-half cup sugar; stir all well ; put in ice cream freezer and pack like ice cream. Do not turn crank. Freeze from four to five hours.

Frozen Pudding. One pint milk, one pint cream, one tablespoon gelatine, one egg, one heaping cup sugar, one cup figs, one cup raisins, one cup dates; soak gelatine in a little of the milk about twenty minutes; scald the rest of the milk and cream, and when hot pour onto the beaten egg and sugar, and then pour the whole on the gelatine and stir until dis- solved, then add the fruit. Cool and freeze.

Ice Cream. Five eggs, one pint milk, two cups sugar, little salt. Make custard of above over night. In the morning add three pints cold milk, one cup sugar, two tablespoons vanilla flavoring.

Delicious Ice Cream. One quart cream, one pint milk, three cups sugar, three tablespoons ground coffee; whip the cream until it is of a velvetry con- sistency and will pour; put sugar and milk into freezer, stir to dissolve, then add the cream, whipped a little at a time; steep the coffee ten minutes in two-thirds

62 FROZEN DISHES.

cup of boiling water, strain through a cloth. When cold add to the mixture and freeze. If vanilla is used one tablespoon is enough.

Ice Cream. One quart milk, six or eight eggs, one cup sugar, one pint to one quart cream. Sugar to taste. Flavor to taste. Make a boiled custard with the milk, sugar and the yolks of the eggs; cook it slightly but not curdled; strain, and when cool, add the cream and sugar to make it quite sweet, and any flavoring desired. If cream can not be obtained beat the whites of the eggs till foamy and add them Just before freezing. Use one-fourth box gelatine for two quarts of custard; soak in one-half cup cold milk and dissolve in the boiling custard when taken from the fire. If the custard should curdle it will become smooth when frozen. Very nice.

Fruit Ice Cream. Two quarts milk, six eggs, about one and one-half pound sugar, one and a half table- spoons Bermuda arrowroot. Cook it as a custard. When cold flavor with two tablespoons vanilla and three wine glasses Sherry wine; then add one pound figs, one-quarter pound citron, and other fruits cut fine. Freeze like ice cream.

Strawberry Ice Cream. Sprinkle sugar over the berries; mash and rub through a fine sieve. Measure the juice and use one pint of juice to two quarts well sweetened cream.

Ice Cream. One quart cream, not too rich, one wine glass Sherry wine, one teacup white sugar. Mix thor- oughly and freeze. Ripe strawberries or peaches cut up, well sweetened, and mixed with cream arc very nice frozen.

FROZEN DISHES. 63

Lemon Ice. One quart water, juice six lemons, one pound sugar, one gill cream (scant one-half cup), two teaspoons lemon extract. Mix thoroughly, strain and freeze.

Lemon Sherbet i. Two quarts cold water, two pounds sugar, boiled together twenty-five minutes, two table- spoons gelatine soaked in some of the water and sugar meanwhile. After the water and sugar are taken off add the gelatine, strained, and when the whole is quite cold put in juice of six lemons; add two or three eggs beaten to a froth when partly frozen.

2. One tablespoon gelatine, one quart water, one pint of sugar, juice six lemons. The boiling water used in dissolving the gelatine should be part of the quart of water.

3. One quart milk, one pint sugar, the grated rind of one lemon, boiled together; cool, and put into the freezer; when partly frozen add the juice of five lemons and the beaten whites of three eggs.

Orange Water Ice. Eight oranges, three lemons, three pounds loaf sugar, one box gelatine dissolved in cold water enough to make one and one-half gallons. Extract the oil of rind of oranges and lemons by rub- bing the rind with lumps of sugar.

Velvet Cream. Six eggs, two coffee cups granulated sugar; beat eggs and sugar together until very light; add two quarts of milk, one quart hot and one quart cold; put the cold milk over the eggs and sugar, stir well, then add the hot milk; put into milk boiler, stir constantly ten minutes till it becomes very thick. When cool flavor with vanilla, then freeze. This can be improved by adding cream — to every pint of cream add one-half teacup sugar.

64 FROZEN DISHES.

Walnut Bisque. One quart cream, one cup sugar, scalded together. To this add one square of chocolate, melted; strain and add one tablespoon vanilla, one cup English walnuts, broken. Then freeze.

Water Ice. One tumbler any kind of preserved fruit, raspberries, pineapple or currants are the best, because they have more flavor. Strain it through a sieve, pouring over it as you strain it three pints of water sweetened to taste, and freeze hard and solid, or it is not good. If the preserve has not flavor enough grated lemon peel or the peel of a Mandarin orange will make it good. Brandy peaches are extremely good, and the wild grape is very nice as it has such a beautiful color. Jelly is just as good as preserve in freezing. No gelatine, white of egg or arrowroot is needed.

" Where honey is, there are the bees."

" Three rounding teaspoons baking powder are equal to one level teaspoon of soda and two full teaspoons of cream tartar." — Airs. Lincoln.

Almond, i. One and a half cups sugar, half cup butter, two-thirds cup milk, three cups flour, whites of seven eggs, one teaspoon cream tartar, one- half tea- spoon soda, small cup almonds blanched and pounded, one large teaspoon of almond essence. Flavor frost- ing with rose water.

2. One cup butter, two cups sugar, three and one- half cups flour, one-half cup milk, whites eight eggs, two teaspoons cream tartar, one teaspoon soda. Flavor

with almond.

3. Two cups sugar, one cup butter, whites six eggs, one cup milk, three and a half cups flour, heaping tea- spoon cream tartar, half teaspoon soda, three tea- spoons almond extract, half pound blanched almonds on top. Sprinkle with sugar.

Almond Silver. One coffee cup sugar, one-half cup butter, beaten together to a cream; one-half cup milk. one-half teaspoon cream tartar, one-quarter teaspoon soda. Add whites four eggs, beaten to a stiff froth, and two full cups flour. Flavor with almond.

Almond or White. Whites of six eggs, two cups sugar, one cup butter, one cup milk, three cups flour, one teaspoon cream tartar, half teaspoon soda dis- solved in the milk, two teaspoons almond essence.

Angel. Whites of eleven eggs, one and one-half cups granulated sugar, one cupful flour, measured after being sifted four times, one teaspoon cream tartar, one teaspoon vanilla extract; sift the flour and cream tartar together; beat the whites to a stiff froth; beat the sugar slowly into the eggs, adding the seasoning and flour, stirring quickly and lightly; bake for forty minutes in a moderate oven. Do not grease the pan, and use a new tin or a bright one.

Blueberry. One-half cup butter creamed, one cup sugar, two eggs, one cup milk, one teaspoon soda, two teaspoons cream tartar in one and one-half pints of flour; little salt, roll one pint blueberries in two hand- fuls of flour.

Boston Gingerbread. Ore pound sugar, one pound butter, two pounds flour, six eggs, one pint molasses, one gill of water, one teaspoon soda, two teaspoons each allspice, cloves and mace, one quart of fruit, half pound of citron. Bake in two loaves three hours.

Boston Puffs. Half pint boiling milk, piece butter size of walnut, salt, one and a half cups flour scalded together. When cool, beat in three eggs separately. Fry in lard, as pancakes, then roll in sugar and cinna- mon mixed.

Bread. Three cups of raised dough, two cups sugar, one-half cup butter, one cup raisins, teaspoon soda, spice to taste.

Bride's, i. One-half cup butter, two cups sugar, whites five eggs, one cup cold water, three cups flour, one teaspoon soda, two cf cream tartar, sift last two into the flour. Flavor with almond. Make one sheet,

2. Whites of four eggs, one cup sugar, half cup butter, one-half cup milk, two cups flour, two tea- spoons cream tartar, half teaspoon soda. Flavor with almond.

Bridgewater, Two cups sugar, two-thirds cup butter, three eggs, three and a half cups flour, one cup sweet milk, half teaspoon soda, one teaspoon cream tartar.

Caramel. Two cups sugar, three-fourths cup butter, not quite a cup milk, whites of eight eggs, three cups flour, two teaspoons baking powder. Flavor to taste. Bake in three layers. Icing: — Two cups sugar, butter size of a walnut, not quite a cup of milk. Boil ten minutes, cool, then beat until stiff enough to spread on the cake.

Chocolate Cake. One cup butter, two cups sugar, three and a half cups flour, five eggs, leaving out whites of two, one cup milk, teaspoon cream tartar, one-half teaspoon soda. Frosting: — While hot, frost with the following: Whites of two eggs, one and a half cups sugar, six tablespoons grated chocolate.

2. One cup sugar, half cup butter, two cups milk, two cups flour, two eggs, teaspoon soda; grate two squares chocolate, mix with another half cup milk, add yolk of one egg, one teaspoon vanilla and sweeten to taste. Boil the mixture until soft, add to the other, bake three-quarters of an hour.

3 One cup sugar, one-fourth cup butter, one-fourth cup milk, one-half cup grated chocolate, dissolved in one-fourth cup boiling water, two eggs, one cup bread

flour, one teaspoon cream tartar, one-half teaspoon soda. Flavor with vanilla and frost with boiled choco- late frosting.

Chocolate Cocoanut. One-half cup butter, one cup sugar, one egg and yolks of two, one cup sweet milk, two cups flour, one tablespoon baking powder, two small cakes of chocolate, one-fourth cup cocoa- nut, salt; beat sugar and butter together, add the beaten eggs, flour, powder and milk; put cocoanut in milk to soften and add melted chocolate last. Bake in three layers. Fill with one cup sugar, boil until it hairs; beat the whites of the two eggs to a stiff froth, add one-fourth cake chocolate, one-fourth cup cocoa- nut. Flavor with vanilla. Improves by keeping a little while.

Citron. One pound sugar, three-quarters pound butter, one pound flour, eight eggs, half cup sour milk, one-half teaspoon cream tartar, one teaspoon soda, one pound citron.

Clove. Two cups sugar, one cup butter, two cups stoned raisins, chopped fine, one teaspoon cloves, two of nutmeg, one and one-half of cinnamon, one cup milk, two eggs, one-half teaspoon soda, one tea- spoon cream tartar, two and one-half cups flour. This cake is better when a week old than when first baked.

Cocoanut. i. One cup sugar, two cups flour, two cups cocoanut, two tablespoons butter, two eggs, tea- spoon cream tartar, half teaspoon soda. Soak the cocoanut in a cup of milk.

2. Two cups sugar, one cup butter, one cup milk, four cups flour, teaspoon soda, two of cream tartar, whites of scx'cn eggs, one cup grated cocoanut. Frosting: — Whites of three eggs, one cup grated cocoanut, sugar as for other frosting.

3- Four cups flour, three cups sugar, one cup butter, one cup milk, one teaspoon cream tartar, one-half tea- spoon soda, five eggs, one cocoanut grated, juice of a lemon.

4. One pound sugar, one-half pound butter, three- quarters pound flour, five eggs, one cocoanut grated.

5- One cup butter, two cups sugar, whites of ten eggs, four cups flour, one cup milk, one cup prepared cocoanut soaked in the milk, two teaspoons baking powder. Bake in sheets in a rather quick oven. If you use the fresh cocoanut use two cups of it.

6. One, Two, Three, Four. One cup butter, two cups sugar, three cups flour, four eggs (using the whites only), one cup milk, one teaspoon cream tartar sifted into the flour, one-half teaspoon soda in the milk, one-half of a cocoanut, grated, and stirred in at the last.

Cocoanut Cream. Three eggs, one cup sugar, one cup flour, two tablespoons melted butter, three table- spoons milk, one teaspoon cream tartar, one-half teaspoon soda. Filling: — One-half pint milk, one tablespoon flour, small pinch salt, three tablespoons sugar, yolk of one egg; the white for frosting. Use shredded cocoanut in both frosting and filling, and flavor with vanilla.

Cold Water. Two cups sugar, one cup butter, one cup cold water, four cups flour, one cup each raisins and currants, three eggs, teaspoon soda, half teaspoon cream tartar, salt, teaspoon each of all kinds spice. Put all together and stir well with the hand until smooth.

Composition. Two cups butter, three cups sugar, one cup milk, five cups flour, five eggs, one pound raisins, one nutmeg, teaspoon soda.

Cookies. One-half pound butter, one-half pound sugar, two eggs, reserving white of one egg, scant tea- spoon soda; roll very thin, lay two or three blanched almonds on cake before baking. Wet soda in a drop of milk. Flour sufificient to roll. Rich.

2. One-half cup butter, one cup sugar, one-half cuj) milk, one egg, flour enough to roll.

3. One cup butter, two cups sugar, one-half cup sour cream, one-third cup milk, three eggs, ore tea- spoon soda, one teaspoon cream tartar. Nutmeg and lemon.

Cocoanut Cookies. Two cups sugar, one cup butter, two cups grated cocoanut, two eggs, one teaspoon bak- ing powder. Mix with enough flour to roll very thin. Bake in quick oven but not brown.

Molasses Cookies, i. One egg, one cup molasses, ■one-half cup butter, one even teaspoon soda; ginger to taste, little salt. Flour to roll thin.

2. To one cup of molasses boiled for a moment, add one-half cup shortening; let it melt in, then stir thoroughly; when partly cool stir in flour with one teaspoon soda sifted in it till it is as hard as possible, then set away to cool. After it is perfectly cold roll out as thin as possible and bake quickl\'. Put in sail and one teasi)6on of ginger when mixing it.

Soft Molasses Cookies. One cup sugar, one cup molasses, one cup sour milk, three-fourths cup short- ening, half of which shall be butter or lard; beef drip- pings may be used for the remainder; one heaping tea- spoon soda, one egg not beaten, salt and ginger to taste ; work shortening and sugar together, stir in egg, sift soda into flour; mix very stiff, roll out one-half inch thick and cut into rounds.

Rice Flour Cookies. One-half pound sugar, one-half pound rice flour, four eggs.

Sugar Cookies. Beat one cup butter to a cream, then add two cups sugar, two eggs, one tablespoon milk, four and one-half cups flour, one-half teaspoon soda mixed with it; roll thin; bake quick.

Corn Starch. One cup butter, two cups sugar, one cup sweet milk, one cup corn starch, two cups flour, whites of seven eggs, teaspoon soda, two teaspoons cream tartar; flavor with lemon or almond; frosting will improve it. Very nice.

Cream. Two cups sugar, one cup sour cream, rubbed together; two well beaten eggs, teaspoon saleratus dis- solved in milk, flour enough to make it a little stiffer than common cake; flavor to taste; bake from half to three-quarters of an hour.

Cream Cakes, i. One pint hot water, half pound but- ter, three-quarters pound flour, ten eggs, one teaspoon soda, dry; boil the water and butter together and stir in the flour while boiling; let it cool, then stir in the eggs one at a time, without beating. Drop on buttered tins and bake in a hot oven. Inside: — One cup flour, two cups sugar, one quart milk, four eggs, pinch of salt; boil the milk, beat the flour, sugar and eggs to- gether, and stir into the milk while boiling. Flavor.

2. Let one cupful of hot water and one-half cupful of butter come to a boil; while boiling stir in one cup flour; when cold, stir in three eggs, not beaten. Drop by spoonfuls into a buttered tin and bake in a quick oven. Filling: — One cup milk, one-half cup sugar, bring to a boil and add two tablespoons flour, or one

tablespoon corn starch, beaten smooth, with a spoon- ful milk, one egg, well beaten. When the cream cakes are cold, split, but not wholly; lay round and fill.

Crullers. Three tablespoons sugar, three table- spoons lard, three eggs, mix like doughnuts; fry quick, turn every second.

Crumpets. One cup brown sugar, one cup chopped raisins, one-half cup butter, one egg, half teaspoon soda in a large spoon of milk; all kinds of spice; roll thin.

Currant. Three-quarters of a cup of butter, two cups sugar, three cups flour, one cup milk, one and one-half cups currants, four eggs, one teaspoon soda, two teaspoons cream tartar.

Dayton. One cup butter, two cups sugar, three cups flour, five eggs, one-half cup milk, teaspoon cream tartar, one-half teaspoon soda. This cake is very nice spiced a good deal, with raisins and other fruit added.

Delicate, i. Two cups sugar, one-half cup butter, whites of six eggs, three-quarters cup sweet milk, nearly three cups flour, half teaspoon soda, one tea- spoon cream tartar; lemon for flavoring.

2. One and one-half cups sugar, one-half cup butter, one-half cup milk, half teaspoon soda, two cups flour, into which rub one teaspoon cream tartar. Add last the whites of four eggs beaten to a stiff froth. Flavor with lemon.

Delicious, i. Two cups sugar, one cup butter, one cup milk, three cups flour, three eggs, half teaspoon soda, scant teaspoon cream tartar; stir the butter and sugar together, add beaten yolks, then the beaten whites. Dissolve the soda in the milk, rub cream tartar in the flour and add the last thing. Very nice.

2. One pound sugar, one-half pound butter, yolks of fourteen eggs, one pound flour, two teaspoons creana tartar sifted in flour, one cup sweet cream, one tea- spoon soda dissolved in a little water. Bake in a quick oven.

Doughnuts. I. Two cups sugar, two cups sour milk, two eggs, small piece melted butter, teaspoon soda, little salt. Make very soft, better to stand a few days before fr}-ing.

2. Aunt Caroline's. Two quarts flour, two and a half cups granulated sugar, two eggs, two-thirds cup yeast mixed together; stir teaspoon of cinnamon, tea- spoon salt, butter size of a large egg into two-thirds of a pint of milk heated. Mix the above ingredients with the milk. Rise over night; knead well.

3. Aunt Grant's. Six heaping tablespoons sugar, one of butter, two or three eggs, cup sour milk, half teaspoon soda, spice.

4. One pint sweet milk, one teaspoon soda, two cups sugar, one-half cup butter, four eggs, one nut- meg, salt, flour enough to roll out.

Molasses Drop. One cup sugar, one cup molasses, one-half cup butter or lard, one cup cold water, one egg, one large teaspoon soda, five cups flour. Flavo;r with cloves and cinnamon.

English Walnut. One scant cup butter, two cups sugar, three cups flour, one cup milk, four eggs, one pound English walnuts, one teaspoon cream tartar, half teaspoon soda. Bake in sheets.

Feather. One and a half cups sugar, three cups flour, one-quarter cup butter, three-quarters cup milk, two eggs, two teaspoons cream tartar, one teaspoon soda, salt, flavor with lemon.

Fig. Two cups sugar, one-half cup butter, one cup milk, whites five eggs, beaten stiff, three cups flour, two teaspoons baking powder; about one cup figs cut up quite fine and sifted over with flour. Soaking them over night in wine or brandy improves them. Nice.

Filling for a Layer Cake. Grate one larg-, tart apple, one lemon grated and the juice squeezed out, one egg, one cup sugar. Let this boil for five minutes; stir it constantly. Eat while fresh.

French. Two cups sugar, one-half cup butter, one cup milk, three cups flour, two teaspoons cream tartar, one teaspoon soda dissolved in milk. Beat the sugar, butter, cream tartar and yolks together, whites sepa- rately, four eggs.

French Loaf. One pound sugar, half pound butter, two eggs, half pint milk, one pound flour, one tea-spoon soda, one pound raisins, one cup currants, one nutmeg, citron, wine-glass of brandy.

Fruit. One pound citron, two pounds currants, two pounds raisins, one pound flour, one pound butter, one pound sugar, nine eggs, half teaspoon soda, half cup molasses, teaspoon each, cloves, nutmeg, mace, cinna- mon and allspice, and two of lemon.

2. Five eggs, two cups brown sugar, one-half cup molasses, one and a half cups butter, three and a half cups flour, three-quarters pound citron, one and a half pounds currants, same of raisins, spice of all kinds. Bake three or four hours very slowly.

3. One and one-half pounds brown sugar, one pound butter (or two cups melted), one pound flour (or one quart), four pounds raisins chopped, three pounds

currants, one pound citron, chopped or sliced, one- half pound chopped almonds, ten eggs, three table- spoons cassia, three tablespoons cloves, two table- spoons mace, three nutmegs, two ounces vanilla or part rose extract, teaspoon soda dissolved in one-half cup coffee, brandy or butter. Add the beaten whites of the eggs the last thing. Steam four hours and dry in the oven for twent}- minutes. It will keep perfectly for an indefinite time if not eaten.

German. One cup butter, two cups sugar, three and a half cups flour, half teaspoon soda, one of cream tartar, half cup milk, four eggs. Drop into buttered tins, sprinkle with sugar and cinnamon.

Gingerbread, i. Sugar. Six cups flour, two cups sugar, one cup butter, one cup milk, teaspoon soda. Roll thin.

2. Hard Sugar. Three quarters pound sugar, same of butter, one and a half pounds flour, four eggs, ginger, small teaspoon soda. Roll very thin and bake on tin sheets.

3. Maggie's. One cup molasses, one-half cup butter and lard mixed, two-thirds cup sour milk, teaspoon soda, teaspoon ginger, five coffee cups flour. Mi.x as soft as you can roll.

4. Molasses. One cup molasses, one large table- spoon lard, teaspoon salt, teaspoon ginger, teaspoon soda dissolved in one-half cup of cold water, three scant cups flour.

5. One cup molasses, butter size of an e^^, one ■egg, one-half cup sour milk, one and one-half cups

flour, one teaspoon soda, cloves, ginger. Beat molasses, egg and butter together, add flour gradually, alternat- ing with the milk.

6. Simplest and Best. One cup molasses, one heaping tablespoon of shortening (butter and lard), one tea- spoon salt, a little of all kinds spices, one teaspoon soda in one-half cup hot coffee. Flour for a soft batter.

Ginger. One cup molasses, one cup brown sugar, three-fourths cup lard or butter, three cups flour, one cup boiling water, two teaspoons soda, two eggs. Spice to taste. Boil molasses, sugar, flour and butter together, then add hot water and soda, lastly the eggs. Bake in a cool oven.

Ginger Puffs. One cup molasses, one cup sugar, one cup water, one-half cup butter, one egg, five cups flour, tablespoon soda, tablespoon ginger and cinnamon. Drop on tins and bake.

Ginger Snaps. One cup butter, one cup sugar, two cups molasses, one cup warm water, two teaspoons soda, four tablespoons ginger, roll thin, bake in hot oven.

2. One and a half pounds flour, one-half pound lard, one pint molasses, three teaspoons soda, dis- solved in a little water, two tablespoons ginger, little salt. Rub flour and lard together, roll thin, cut in squares.

Gold. I. Yolks of eight eggs, one tablespoon butter, four cups flour, one cup sweet milk, two cups sugar, teaspoon soda, two of cream tartar. Flavor with lemon.

2. One cup butter, two cups sugar, three cups flour, one cup sweet milk, one teaspoon cream tartar, one- half teaspoon soda, yolks six eggs and one whole egg; flavor with lemon. Use whites of two eggs for frosting.

Golden. Yolks of eight eggs, one cup sugar, two cups flour, one-half cup butter, one -half cup milk, one teaspoon cream tartar, half teaspoon soda. Flavor with vanilla.

Graham. One half cup butter, one and one-half cups sugar, one cup milk, three and a half cups pastry flour, one and one-half cups raisins stoned and chopped, one &^^, one teaspoon soda, nutmeg. Sift sugar over the top and bake an hour and a half in a moderate o\&\\.

Harrison. Two cups molasses, two cups butter, one cup milk, five cups flour, four eggs, two pounds chopped raisins, teaspoon soda. Spice to taste.

Henry. One-half cup of butter, two cups sugar, one cup milk, three and a half cups flour, three eggs, one teaspoon cream tartar, one-half teaspoon soda, one cup chopped walnuts, one cup currants. Flavor with lemon.

Hartford Election. Two and a half pounds butter, three pounds sugar, four and a half pounds flour, three pounds raisins, four eggs, one pint yeast, one quart milk, mix the butter and sugar as for pound cake; take one-half thus beaten and mix with flour, milk and yeast, and set it to rise over night. In the morning add the other half of sugar and butter, eggs, raisins and spices and let it rise again. Put in pans and let stand an hour before baking.

Hermits. One cup butter, one and a half cups sugar, one cup raisins, three eggs, teaspoon soda dissolved in a little milk, all kinds spice, flour to roll out.

Hickory-Nut. One cup butter, four cups flour, three cups sugar, one cup sweet milk, four eggs, teaspoon soda, one pint hickory nut meat, half pint raisins.

Ice Cream. Two cups coffee A sugar, one scant cup butter (melted just enough to make it soft), one cup milk, whites of eight eggs, three cups flour, three heap- ing teaspoons baking powder; sift your flour, roll your sugar; cream the sugar and butter, then add milk; then add one-third of eggs and one cup flour, then another one-third of eggs and cup flour, then last one- third eggs and last cup flour, then add baking powder last of all. After the dough is thoroughly mixed, if it runs off the spoon add another one-half cup flour. Grease your pans well, put two layers of paper in the bottom of the pans. Rake in three layers. When nearly cold trim all the brown part off, then ice. Icing: — Whites of three eggs, well beaten, nearly three cups powdered sugar (or one pound), three-fourths cup water; mix sugar and water, boil until the syrup will collect in the bottom of a cup of cold water; have the eggs in a dish and pour the hot syrup upon them slowly; stir constantly until nearly cold then add a teaspoon of vanilla. If the icing seems too hard add a little hot water, and if it sticks to the knife dip the knife in hot water. Very nice.

Imperial. One pound butter, one pound sugar, one pound chopped raisins, one-quarter pound citron, one pound flour, half pound blanched almonds put in w'hole, eight eggs, mace, and one glass of wine.

Jelly. Two and one-half cups sugar, one cup butter, one cup milk, four cups flour, three eggs, one teaspoon cream tartar, half teaspoon soda.

Jumbles. Three cups butter, three cups sugar, six eggs, one-third cup milk, half teaspoon soda, flour to roll easily. Scatter on sugar, cut in fancy shapes. This makes many and wmII keep well. Nice.

2. Soft. Two cups sugar, one cup butter, three eggs, two-thirds cup sour milk, half teaspoon soda, four heaping cupfuls flour. Drop them on a tin with a spoon some distance apart; if too thin add a little more flour.

Julia. One cup sugar, one-half cup butter, one-half cup sweet milk, two eggs, two cups flour, teaspoon cream tartar, half teaspoon soda, vanilla.

Lady. One-half cup butter creamed, add giadually one cup sugar, one-half cup milk, one-half cup corn starch, one cup flour, one even teaspoon baking powder, whites of four eggs. Flavor with almond and a drop of lemon.

Lemon Snaps. One cup butter, two cups sugar, one- third cup milk, three eggs, teaspoon soda, two tea- spoons lemon.

Magic. One cup sugar, half cup butter, one and a half cups flour, three eggs, three tablespoons milk, half teaspoon soda, teaspoon cream tartar. Flavor with vanilla or nutmeg.

Marble. One-half cup butter, one cup sugar, one- half cup milk, one and three-fourths cups pastry flour, whites of four eggs, one-half teaspoon cream tartar, one-fourth teaspoon soda. In another dish mix one- half cup molasses, one cup sugar, one-half cup butter, two and one-half cups flour, one-fourth cup milk, yolks of four eggs, one teaspoon cinnamon, three-fourths teaspoon cloves, one teaspoon nutmeg, little mace, one- half teaspoon cream tartar, one-fourth teaspoon soda; put spices and cream tartar and soda in the flour; put a layer of dark mixture into the pan, then one of the light and alternate until all is used. Draw a fork through the sides and middle of the whole once.

Marbled Chocolate. One cup butter, two cups pow- dered sugar, three cups flour, four eggs, one cup sweet nilk, half teaspoon soda, one teaspoon cream tartar. After this is well mixed take out one and one- half cups of it and mix with it enough chocolate previously melted in a few drops of hot water to give a dark color, then put in pans in separate layers and bake half an hour.

Marshall. Two and a half cups sugar, one cup butter, one cup milk, four cups flour, four eggs, tea- spoon soda and one of cream tartar; bake in two sheets plain; for the third sheet, add two tablespoons molasses, one cup raisins, one cup currants, one-quarter pound citron, all kinds spices. Wet this sheet with the white of an egg and place between the light ones.

Molasses, i. One cup molasses, two cups sugar, one-half cup butter or lard, teaspoon soda, one cup boiling water, salt and ginger. To be made soft and dropped from the spoon.

2. One pint molasses, six ounces butter, three well beaten eggs, one-half pint milk, one teaspoon soda; warm molasses enough to melt butter, dissolve soda in milk, mix, add eggs, thicken with flour to the consist- ency of pound cake. Flavor with lemon.

3. Drop. One cup molasses, one cup sugar, one cup warm water, teaspoon soda, flour enough to drop from a spoon', one tablespoon butter.

4. Mrs. Clark's. One cupsugar, one-half cup butter, two eggs, teaspoon cream tartar, half teaspoon soda, two cups flour, half cup milk.

Mother Hubbard. One and one-half cups sugar, one cup butter, two cups flour, five eggs, one-half teaspoon baking powder, cream butter and add flour a little at a

time, cream together; beat eggs and sugar very lightly; put baking powder in the flour, one teaspoon vanilla. It is nice with a little mace.

Nice. One and one-half cups butter, one cup sugar, half cup milk, two cups flour, three eggs, teaspoon cream tartar, half teaspoon soda; beat the whites sep- arately and add just before going into the oven. Bake thirty minutes.

Nut. One cup butter, two cups sugar, one cup milk, three and one half cups flour, three eggs, one-half tea- spoon soda, one teaspoon cream tartar, one pound Eng- lish walnuts, one pound stoned raisins.

2. Cream. Three-fourths cup butter, two cups sugar, three and one-fourth cups flour, three even tea- spoons baking powder, one cup milk, five eggs; bake in jelly cake tins. Make the filling as follows: — Whites of two eggs, one and one-half cups powdered sugar; put the eggs in a bowl, sprinkle in one tablespoon sugar; beat with a wire whisk five minutes, add the rest of the sugar gradually, a tablespoon at a time; when all is added and it is smooth and creamy, flavor and stir in three-fourths cup nuts chopped fine. Spread this icing between the layers; sprinkle each layer with nuts. Ice the top with plain icing and lay on whole or half nuts over all.

3. Golden. Cream three-fourths cup butter and one and one-half cups sugar together, add yolks of eight eggs, one whole egg beaten till thick, one-half cup milk, two cups of flour sifted with one and one-half teaspoons cream tartar, one-half teaspoon soda, two teaspoons brandy, one cup chopped nuts slightly floured. Bake in individual pans; frost with golden

frosting made as follows: — One yolk beaten slightly, one teaspoon wine; confectioners' sugar to make it stiff enough to spread.

Orange. Cream three-fourths cup butter, add slowly two cups sugar, and cream together; into three cups sifted pastry flour mix two teaspoons baking powder; add one tablespoon of the prepared flour to the butter and sugar, then add four eggs, one at a time without first beating, with a tablespoon of the flour before breaking in each egg; then add the remainder of the flour alternating with one cupful of milk. Flavor with orange. Bake about forty minutes in a moderate oven. Orange Frosting: — Yolk of one egg, extract of orange, enough confectioners' sugar to make it thick enough to spread.

Plain Raisin. One-half cup molasses, one cup sugar, one half cup butter, one-half cup sour milk, tea- spoon soda, two eggs; three cups flour. Raisins and spice.

Piccolomini. Three cups sugar, one cup butter, rub to a cream; beat five eggs very light, and stir grad- ually into the mixture together with four full cups flour and one of sweet milk. Dissolve in a little warm water half teaspoon soda, one teaspoon cream tartar, add nutmeg and wine glass rose water.

Pound. Rub one pound sugar and three-quarters pound butter to a cream, add the well beaten yolks of ten eggs, then the whites, and stir in gradually a pound of sifted flour.

Quick Cream Pie. Beat the whites of two eggs with one-half cup sugar, add the beaten yolks, tw^o-thirds cup flour, one-half teaspoon cream tartar, one-fourth teaspoon soda (or one teaspoon baking powder).

Bake in a round tin. Inside: — One-half pint milk, one egg, one-half cup sugar, one-fourth cup flour; cook until thick and flavor as preferred.

Raised Loaf. One cup sugar (heaping), one-half cup butter, one egg, small piece of soda dissolved in a teaspoon of warm water, mace, cinnamon and nutmeg, two cups raised bread dough, one cup stoned raisins. Let it rise three hours before baking.

Rice Flour. One cup butter, one cup sugar, five eggs, two cups rice flour.

Rockland. One cup butter, two cups sugar, one cup milk, five eggs, half teaspoon soda, teaspoon cream tartar, four cups flour. Makes two loaves.

Sally Jewett. Three-quarters pound sugar, one- half pound butter, one cup molasses, one cup milk, five eggs, one pound flour, heaping teaspoon soda, one pound raisins, two tablespoons each cloves and cinna- mon, one nutmeg, currants, citron, wine glass brandy.

Silver. Two cups of sugar, two and one-half cups flour, one-half cup butter, three-quarters cup milk, whites of eight eggs, teaspoon cream tartar, half tea- spoon soda. Almond essence and chocolate frosting.

2. One and one-half cups sugar, one-half cup butter, three-fourths cup sweet milk, two cups flour, one teaspoon cream tartar, one-half teaspoon soda, whites of four eggs, well beaten; flavor with vanilla; bake in a slow oven.

Snow. One pound of sugar, three-quarters pound butter, one pound flour, whites of sixteen eggs, lemon or rose water.

Spice. One cup butter, one and a half cups sugar, two-thirds cup milk, three eggs, three cups flour,

one teaspoon each kind of spice, one cup raisins, one teaspoon soda, citron and currants if you choose, l^ake in roll pans.

Sponge. One cup sugar, one cup flour, four eggs, half teaspoon soda sifted in dry.

2. Three cups sugar, six eggs, one cup cold water, little salt, four cups flour, teaspoon soda, two tea- spoons cream tartar; beat the yolks and stir into sugar until smooth; then add the whites beaten light, then cold water with soda, then flour with cream tartar, two teaspoons lemon put in last.

3. Four eggs, one cup sugar, one cup flour; beat the whites stiff, then the sugar must be well beaten into the whites, add next the yolks previously well beaten, and just as you are ready to put into the oven, stir the flour in. Very nice.

4. Eight eggs, scant two cups flour, one teaspoon mace, beat whites and yolks separately, then together, then stir in two cups sugar, and then flour. Bake in quick oven. Nice.

5. Beat eight eggs very light, add one pound sugar, twelve ounces flour. Flavor with lemon or alniond. Drop them on tins with teaspoon, sift sugar over them and bake in a quick oven.

Trifles. One egg beaten thoroughly, one teaspoon salt, all the flour that can be kneaded in. Roll as thin as paper. Fry in hot lard.

Walnut. One cup butter, two cups sugar, three and a half cups flour, two-thirds cup milk, three eggs, one cup chopped raisins, one cup walnuts, half teaspoon soda.

Washington. One pound brown sugar, one-half pound butter, four eggs (well beaten), one cup milk

(medium size cup), one pound flour sifted twice, one pound fruit mixed with flour, currants, raisins and citron, one wine glass wine, one nutmeg, teaspoon cin- namon, two tablespoons baking powder. Makes one large cake.

White. Whites of eight eggs, two cups sugar, one- half cup butter, three-quarters cup milk, three cups flour, one teaspoon cream tartar, half teaspoon soda. Bake in layers, spread each with icing and grated cocoanut, and when put together co\er the whole with the icing and cocoanut.

2. One cup butter, two cups sugar, three and one- half cups flour, whites of five eggs, one cup milk, tea- spoon cream tartar, half teaspoon soda. Flavor with almond.

White Mountain. One cup butter, two cups sugar, four eggs, three and a half cups flour, two-thirds cup milk, teaspoon cream tartar, half teaspoon soda, tea- spoon extract of lemon. Bake in four thin sheets and when done put a la}'er of frosting between each sheet.

Boiled Icing. One cup granulated sugar, one-third cup boiling water, white of one egg, one salt- spoon cream tartar; boil the sugar and water without stirring, until the syrup taken up on skewer will " thread " or " rope; " when it is nearly at that point, beat the egg stiff, add the cream tartar, and pour the boiling syrup over the egg in a fine stream, beating well, when it thickens and is perfectly smooth.

Caramel Frosting, i. One cup sugar, one-half cup milk; flavor to taste; boil hard just six minutes.

2. Chocolate. Add one square of chocolate to the caramel frosting and boil a little longer. Flavor with vanilla.

Chocolate Frosting, i. One cup milk, two cups sugar, one strip chocolate; mix and boil together eight minutes; then beat till thick enough to spread.

2. Beat the whites of two eggs to a stiff froth, add one and a one-half cups sugar, four tablespoons of chocolate.

Cocoanut Frosting. Beat the whites of five eggs to a stiff froth, add two cups of prepared cocoanut, and powdered sugar enough to make it sufficiently stiff to spread with a knife. Flavor with extract lemon, vanilla or almond. After spreading the frosting upon the cake, sprinkle a little dry cocoanut over it.

" Peter Piper pickeil a peck ot pickled peppers."

Bordeaux Sauce. Two gallons cabbage cut coarse, one gallon cut green tomatoes, one-half dozen onions sliced, two heads of cauliflower, broken in pieces, two heads celery, cut fine, eight green peppers cut in small pieces, one ounce whole allspice, one ounce whole black pepper, one-half ounce whole cloves, four table- spoons ground mustard, one pound sugar, one and one- half gills of salt, vinegar to not quite cover the whole. Mix, and boil slowly two hours.

Chili Sauce. Forty-eight ripe tomatoes, ten pep- pers, two large onions, two quarts vinegar, four table- spoons salt, two teaspoons each cloves, cinnamon, nut- meg and allspice, one cup sugar. Slice the tomatoes, chop peppers and onions together, add vinegar and spices, and boil until thick enough. Mustard and curry powder improves this.

2. Twelve ripe tomatoes, four green peppers, one large onion, one cup strong vinegar, tablespoon salt, three of sugar, one teaspoon each of all kinds spice. Cook till soft.

Chow-Chow. Two gallons green tomatoes, two white onions, one-half dozen green peppers, one dozen cucumbers, two heads cabbage, all chopped fine; let this stand over night with a teacup of salt sprinkled over it; in the morning drain off the brine, and season with one tablespoon of celery seed, one ounce turmeric, one-half teaspoon cayenne pepper, one cup

go PICKLES.

brown sugar, one ounce cinnamon, one ounce allspice, one ounce black pepper, one-fourth ounce cloves, vinegar enough to cover. Boil one-half hour.

Cauliflower. Six heads cauliflowers, two and one- half quarts vinegar, two and one-half cups brown sugar, three eggs, one-half bottle French mustard, one tablespoon ginger, few garlics, about four, one green pepper, one-fourth teaspoon cayenne pepper, butter size of half an egg, one-half ounce turmeric; beat well together the egg, sugar, mustard, ginger and tur- meric, then boil all the ingredients in the vinegar ten minutes; boil cauliflower in salt water until tender; then place cauliflower in jar and pour vinegar hot over it. Cut the cauliflower in pieces of convenient size.

Cucumber. Sprinkle small cucumbers with salt, then pour vinegar over them and let them soak twent}'- four hours; scald in hot vinegar and put in jars when cold. If you wish put various spices, done up in a little bag in the vinegar.

Pure Grape. Four quarts grapes, four pounds sugar, one-half pint vinegar, one tablespoon ground cloves; squeeze the pulp from the skins, put the pulp in a kettle with water enough to keep from scorching, and boil until >'ou can easily separate the seeds by rubbing through a coarse sieve; then put skins, pulp and juice together and boil fifteen minutes.

Hodge Podge. Two quarts chopped green tomatoes, two of onions, two green peppers, mix together; to the six quarts add one pint brown mustard seed, one cup salt; after standing three or four days, add good cider vinegar sufficient to cover it. Keep in dry place.

Mustard. Two quarts onions, two quarts pickled cucumbers, two quarts green tomatoes, two quarts red

PICKLES. 9^

and green peppers, two heads of cauliflower, two or three heads of celery, chop and let stand in brine over night, then drain and scald in vinegar with apiece of alum size of a filbert; have only vinegar enough to cover the pickle. Cook until tender, draw off the vinegar. Dressing:— One-fourth pound ground mus- tard, one-half ounce turmeric, one-half ounce celery seed, two cups sugar, one cup flour; stir into one gallon of boiling vinegar, let stand over the fire about three minutes, stirring constantly. Pour over the pickle while hot and bottle when cold.

Ohio Catsup. Take three dozen ripe cucumbers, eight white onions, peel them and chop as fine as possi- ble; sprinkle over them one-half cup salt; put the whole into a sieve ard let them drain eight hours; take one cup of mustard seed, one-half cup of pepper and mix together; put in a jar and cover with strong vinegar. Close tight, and let it stand three or four days, when it will be ready for use.

Pickle for Beef. Four gallons of water, five pounds salt, one and one-half ounces of saltpetre, two large spoons soda, two teacups molasses. Boil and skim, pour over beef when cold.

Pickle for Butter. Two quarts of salt, one quart sugar, one tablespoon saltpetre, two to four quarts of boiling water.

Pickle for Hams. One quart of salt, one pint mo- lasses, one pound sugar, two ounces saltpetre. Hams may be kept in this pickle three or four weeks before smoking.

Pickle for Pork. Two quarts of salt, three pints molasses; four ounces saltpetre, two ounces cloves, ten quarts water.

92 PICKLES.

Pickled Eggs. Boil one dozen of fresh eggs fifteen minutes, put them in cold water to cool, take off the shells and place them in a jar, cover them with good vinegar. These are nice for picnics.

Pickled Lemons. One dozen lemons, one-half cup salt, one onion cut fine, one nutmeg grated, one table- spoon allspice, one-half tablespoon ground cloves, one-half tablespoon ginger, one-half teaspoon cayenne pepper, one teacup white mustard seed, three teaspoons brown sugar. Score the lemons, put them into stone jars, alternating with the ingredients. Cover the whole with cider vinegar, put the jars into kettles of boiling water; boil four hours, then stop tightly, let them stand three months before using.

Pickled Oysters. Simmer the oysters in their own liquor; take out the o}'Sters and into the liquor put pepper and salt, cloves and nutmeg to taste, boil up once and pour over the oysters. Cooked early in the morning, ready for dinner. Keep two or three days.

Pickled Peaches, i. Seven pounds of peeled peaches, three and a half pounds sugar, one pint vinegar, cloves or root ginger for spice; boil and add fruit until scalded, then put in jars and pour the scalding liquor on and cover tightly.

2. To every quart of vinegar add one pound sugar; scald and pour hot over the peaches for six successive mornings.

Pickled Tongue. Take a corned beef tongue and boil until tender, take off the skin, put it into a stone basin or jar and cover it with good cider vnnegar, add a few allspice, whole peppers and cloves, not more than one dozen of each.

PICKLES, 93

Sweet Ripe Cucumber. Pare and slice ripe cucum- bers and let them stand over night in very salt water. Take one gallon vinegar, one pound of brown sugar and spice for a syrup; use whole spice and let them remain; when the syrup is boiling put in the cucum- bers, boil till done. This looks and tastes very nice. Sweet Ripe Tomato. Seven pounds ripe tomatoes, three and one-half pounds sugar, one quart vinegar; spices — cloves, allspice and cinnamon; put the sugar and vinegar over the fire till melted; peel the tomatoes and put them in syrup, bags of cloves, allspice and cin- namon, each bag to be one and one-half inches square; when tomatoes are boiled skim them out and boil the syrup till quite thick. (Very nice).

Spiced Currants. Five pounds currants, four pounds brown sugar, one pint vinegar, two tablespoons cloves, two of cinnamon. Boil slowly two hours.

Sweet Piccalilli. Take tomatoes just turning, wash, and without paring, slice thick, put into a crock with salt, sprinkled between the layers and let stand over night. In the morning drain, and make a rich syrup of vinegar, sugar and spice, cinnamon, little mace and cloves; put a few of the tomatoes into the syrup and let them simmer slowly, take out before they are cooked to pieces and put into a crock, continue in this way until all are used. If the syrup gets too thin make fresh, pour over the tomatoes and cover tight.

Sweet Pickled Pears. One quart vinegar, three pounds brown sugar to six pounds pears; after the pears are peeled put them into cold water, and let them stand awhile, then steam until done; then stick three cloves in each pear. Boil syrup and drop the pears in.

94 PICKLES.

Sweet Tomato. One peck green tomatoes, sprinkle on a little salt and let them stand over night, then strain off the water, put them in a kettle with enough vinegar to cover them, add half pound or quarter pound sugar, two cups white mustard seed, one-half cloves, one cup allspice and a little mace put in a bag. Six green peppers, six onions, cook three hours over a slow fire.

2. Seven pounds tomatoes, three pounds sugar, one quart vinegar, one ounce each cloves and cinnamon; boil three hours. Never ferments.

3. To one-half bushel green tomatoes (sliced), add one dozen large onions (sliced); scatter over the mixture one pound salt, and let it stand all night; in the morning drain off the brine; in four quarts water and two quarts of vinegar, cook tomatoes and onions together fifteen minutes; drain them again (this takes away the strong, rank flavor). Now to five quarts vinegar add four pounds brown sugar, four even table- spoons ground allspice and the same quantity of cloves, cinnamon, ginger and mustard, and one dessert- spoon cayenne pepper; scald this mixture, and add the tomatoes, &c., letting all cook together ten or fif- teen minutes just before removing from the fire. Stir in half pound whole white mustard seed. Very nice.

Tomato. Cut one peck green tomatoes in slices, and put in a stone jar, cover with one pint molasses; skim when it ferments, and your pickles are ready for use.

Tomato Ketchup. Take one bushel ripe tomatoes and five onions, boil until soft, squeeze through hair sieve, add one-half pint salt, one-quarter pound all- spice, two ounces cloves, two ounces cayenne pepper, two tablespoons black pepper, two quarts vinegar; mix and boil three hours. This will fill twelve bottles.

" We must take the current when it serves, Or lose our ventures."

The surest way to clear jelly is to let the juice drain through a flannel bag without squeezing it.

The best and easiest way to cover jellies is to pour melted paraffine over them when they are quite cold. This hardens at once, when a piece of brown paper may be tied over the glass to keep out the dust. The cake of parafflne may be easily lifted off when the jelly is used, and if washed and put away can be melted and used another year. Paraffine is a clear white wax which is absolutely tasteless.

In making crabapple jelly put in the juice of one or more lemons according to the quantity so there will be an acid flavor, but not enough to taste of the lemon.

Apple. I. Pare and cut into slices eighteen large- acid apples, boil them in as much water as will cover them, when quite soft dip a coarse cloth into hot water, wring dry, and strain the apples through it. To one pint juice allow fourteen ounces sugar, add the peel of one lemon. Boil twenty minutes, take out the peel and put in jars.

2. One-half peck good tart apples, three pints water, boil until done enough to run a straw through them, then drain through a sieve; three-quarters pound sugar to one pint of juice. Boil twenty minutes.

96 JELLIES.

Cider. One-half box gelatine with cold water suffi- cient to cover it, let it stand one hour, then add the grated rind and juice of one lemon, one-half pint or little more sugar, two-thirds pint of cider, pint and one-half boiling water, then strain into moulds.

Catawba Grape. Take fresh grapes, wash and pick from stems; put into porcelain kettle with enough water to keep from burning. Cook until seeds are clear. Drain through a jelly bag. To each pint of juice add one pint sugar. Boil till it strings.

Currant. Put the currants in a large preserving kettle without stemming them, and let them heat slowly; cook gently with frequent stirring, until fruit is well broken, will take perhaps three hours; squeeze them through a flannel bag; allow pound sugar to each pint ot juice; return juice to the fire and boil twenty minutes, skimming frequently; then put in the sugar slowly, previously heated in the oven, so it will not stop the jelly from boiling; let the jelly come to a good boil, take it up and pour into glasses.

Orange. Dissolve one-half cup gelatine in one cup cold water; after standing one-half hour add a cup boiling water; drain this into the juice of twelve oranges, juice and grated rind of two lemons; sweeten with about two cups sugar. Strain.

Wine. I. One box gelatine, one and one-half pints cold water, one-half pint good Sherry or Madeira wine, the peel of three lemons and their juice, nearly one pint white sugar, the beaten whites of three eggs, and the shells crushed; put it on the stove and stir very often, lest the gelatine should scorch; let it boil about five or ten minutes, then take scum and put it in your strainer to serve as a filterer. Pour in the jelly,

JELLIES. 97

and as fast as it runs out, pour back again until it is as clear as you wish.

2. One pint boiling water poured on one-third box gelatine, one cup sugar, one cup wine, one lemon, strain through muslin.

To Can Pineapples. Use quarter pound sugar to a pound of the cut pineapple; cut the pineapple in little squares or diamonds, put the sugar over it and let it stand over night; then pour off the juice, boil it till it thickens a little, pour over the fruit and boil it till the pineapple is tender.

Sweet Apple Preserve. Twelve pounds sweet ap- ples, quartered and cored, six pounds sugar, one quart good vinegar. Dissolve sugar and vinegar, and cook apples in the syrup till done.

BEVERAGES.

"At one's cups."

Chocolate. One-eighth of a pound Baker's cooking chocolate dissolved in hot water, cook until it thickens; add one-third cup sugar, one quart boiling milk, let it boil slowly for five minutes, beating it as a scum will form; this is enough for a company of eight people at an afternoon tea.

Cream Soda. Three pounds white sugar, two ounces tartaric acid, three pints water, juice of one lemon. Boil five minutes, when nearly cold add the beaten whites three eggs, half cup flour mixed with the eggs, and half an ounce of checkerberry.

Currant Shrub. Put the currants in a porcelain kettle to heat, in order to extract the juice; to each pint juice add three-quarters pound white sugar; cook long enough to dissolve the sugar thoroughly; bottle and seal tight. This is a delicious drink when used with equal quantity of ice water.

Iced Tea. Early in the morning pour cold water on the tea, and let it stand all day; put in ice when ready to serve.

Lemonade for Picnics. Take a glass can of lemon juice and sugar, remembering that the juice of half a large lemon and three teaspoons sugar make a perfect glass of lemonade.

BEVERAGES. 99

2. Lemonade. A pleasant and healthy drink is made by putting the juice of one lemon in a glass of water, without sugar. This is good for billiousness.

3. Pineapple. Boil one cup sugar in one pint water ten minutes, cool slightly, and add one can grated pineapple and juice of three lemons; cool just before serving, add one quart ice water.

Mead. i. Three pounds white sugar, five gills molasses, three pints water, four ounces tartaric acid, one-half ounce sassafras, same of checkerberry; boil and bottle.

2. Two pounds and one-half white sugar, two ounces tartaric acid, whites three eggs beaten to a froth, two quarts boiling water poured on the mixture; flavor with sassafras or lemon; cool and bottle. Three or four tablespoons to a tumbler filled two-thirds with water, stir in quarter teaspoon of soda. Drink quick.

Pop Beer. One pound sugar, one ounce cream tartar, ounce ginger, juice of two lemons, four quarts boiling water. When cold add a compressed yeast cake dissolved in a little water. Let it stand twenty- four hours and bottle.

Raspberry Vinegar. To ten quarts berries put one and one-half pints good vinegar, let them stand two nights; to each quart of juice, put one pound white sugar. Boil over a slow fire fifteen minutes, skim thoroughly and when cool bottle it.

Russian Tea. i. When the water boils put in the tea, place the lid upon the teapot and put on the table • to draw for a few moments, then pour into the silver teapot, leaving out the leaves.

2. Many like tea served with a thin slice of lemon in each cup, in the Russian fashion, instead of cream and sugar.

" Sweets to the sweet."

Almond Cakes. Whites five eggs, stir in sugar enough to make it stiff, with just a little pinch of flour, half pound almonds scalded and pounded. Drop on buttered tins and bake in a quick oven.

Butter Scotch, i. Two cups sugar, two tablespoons of water, butter the size of an egg. Bofl without stir- ring until it hardens when dropped into water.

2. 'One tablespoon butter, two tablespoons sugar, two tablespoons water, three tablespoons molasses, one teaspoon vanilla; just before it is cooked enough, one-fourth teaspoon of soda. Pour in a shallow tin and crease in squares.

Chocolate Caramels, i. One cup sugar, one cup molasses, one gill cream, piece butter size of an egg, quarter pound chocolate, cook until it ropes, pour on buttered tins and cut in squares just before it is cold.

2. One cup sugar, one-third cup milk, one square chocolate, one-half tablespoon butter; boil hard seven minutes; flavor with vanilla, turn into a shallow pan, and when hard enough cut into squares. Do not stir while boiling.

3. One-fourth pound chocolate, three cups brown sugar, one cup milk, piece butter the size of an agg; flavor with vanilla. Boil one-half hour.

CANDIES. lOI

4. Creamed Chocolate. Three cups sugar, one-half cake grated chocolate (Baker's), one cup milk, one- fourth cup butter, one teaspooon vanilla; boil just ten minutes; take off in a dish and beat until it sugars. Pour in pan, cool and then cut in squares.

Checkerberry Drops. One pint sugar, five table- spoons water, boil four minutes; two tablespoons sugar, half teaspoon cream tartar, fifteen drops oil of checkerberry stirred into mixture after boiling. Drop on tin or paper.

Chocolate Creams. The white of one egg, an equal quantity of water; flavor with vanilla; beat the egg to a froth, add water and vanilla, then stir in as much confectioners' sugar as will hold, roll into balls and drop into chocolate steamed over the tea-kettle.

Chocolate Drops. Two cups sugar, one-half cup water; boil three minutes, take from the fire and cool in a pan of water, stirring constantly till cold enough to roll into small balls; place them on buttered tins; take one-half bar chocolate, not sweetened, and break into small pieces and place in a plate over the tea- kettle; when this is melted, take the balls on a straw and roll in this chocolate. Flavor the cream and chocolate with vanilla.

Cocoanut. One-half pound sugar, two tablespoon.s water, one-half pound grated cocoanut; stir until boiled to a flake. Put in buttered tins and cut in squares when cold.

Cocoanut Drops. One cup prepared cocoanut, white of one Ggg beaten to a froth, one-half cup sugar, one spoonful flour; mi.x, then drop on buttered tins and bake five minutes in a quick oven. I-^lavor to taste.

102 CANDIES.

Cream. One pint sugar, one-half pint water, one tablespoon vinegar; boil hard twenty minutes, but do not stir. Work in vanilla as you pull it.

Cream Walnuts. Into the white of an egg stir enough powdered sugar to roll into balls; flavor to suit the taste. Dip halves of English walnuts into a syrup made by boiling two tablespoons sugar and one tablespoon water three or four minutes; then place one-half walnut on either side of each ball and press together. Dates may be used in the same way.

Ice Cream. Two cups granulated sugar, scant cup water; as soon as this boils add one-fourth teaspoon cream tartar dissolved in water; then boil without stir- ring until brittle when dropped in water; add butter the size of a walnut just before taking from the stove; pour into a buttered dish to cool and pull as hot as possible until white. Flavor while pulling with lemon and vanilla.

Kisses. Whites four eggs, two cups sugar. Flavor as you please, drop on a tin covered with paper, and bake in a moderate oven.

Molasses. One pint molasses, one pound white sugar, large tablespoon vinegar, half coffee cup cold water, piece butter large as a walnut. Boil all to- gether in a spider without stirring twenty minutes.

Orange Drops. Juice and grated rind of one orange, little lemon juice; stir in confectioners' sugar till stiff enough to roll out into balls. No cooking.

Peppermints. One cup sugar, one-half cup water, boil, stirring often, twenty minutes. Take from the stove and add half teaspoon cream tartar and pepper- mint to taste.

CANDIES. 103

Taffy. I. Six cups white sugar, one cup vinegar, one cup water; boil without stirring one-half hour; when done stir in one tablespoon soda dissolved in hot water. Flavor with vanilla and pull.

2. One-half pound brown sugar, three ounces butter, one and one-half cups cold water. Boil all to- gether with the rind of one lemon, adding juice when done.

Stuffed Dates. One pound dates stoned, and filled with one-half pound peanuts salted, baked and then chopped up fine. After the dates are filled roll in granulated sugar.

CHAFING-DISH COOKING,

" To be good, be useful. To be useful, always be making something good."

Cheese Fondu. Put tablespoon butter in the chafing- dish; when melted, add cup fresh milk, cup of fine bread crumbs, two cups grated cheese, saltspoon of dry mustard, little cayenne. Stir constantly and add, just before serving, two eggs, beaten light.

Curried Fish. Cook one tablespoon of onion, cut very fine, in one tablespoon butter five minutes; be careful not to burn; mix one tablespoon curry powder with one tablespoon flour, and stir into the melted butter; add gradually one-half pint milk or cream, stirring constantly; then add a large cupful any kind of cold boiled fish; let it simmer a few minutes and serve very hot.

Lobster. Chop or shred the meat of a cold, boiled lobster, tail and claws; pour over it the juice of two lemons, add one-half teaspoon cayenne and a tea- spoon salt; put in the chafing-dish three tablespoons fresh butter; when melted add the lobster. Let it simmer for about ten minutes stirring constantly.

Lobster a la Newburg. Take the nicest part of two small lobsters, cut into small pieces like dice, put into the chafing-dish with a tablespoon butter; season well with pepper and salt, pour over it a gill of wine; cook ten minutes; add the beaten yolks three eggs and half pint cream. Let all come to a boil and serve immediately.

CHAFING-DISH. IO5

Luncheon Sardines. Select firm, medium-sized sar- dines, remove skin carefully, put hot water dish on chafing-dish frame and pour into it pint of hot water; now put cutlet dish on top and into it put one tea- spoon butter, one teaspoon lunch paste, one-half wine glass of wine and very little white pepper. In this warm up the sardines putting each one on toast and serve at once.

Oysters, Maitre d'Hotel. Dry dozen oysters in a napkin; put tablespoon butter in the chafing-dish, and when very hot place the oysters in single layers; when brown on one side turn them upon the other, and brown also; season with pepper and salt. Put out the lights, squeeze the juice of half a lemon over the oysters, strew over them very little chopped parsley and serve with or without toast.

Relish for Raw Oysters. Two tablespoons finely chopped white onion, one teaspoon English " made " mustard, one dozen drops of Tabasco sauce, one- half teaspoon salt, one tablespoon horse radish, one saltspoon white pepper, one gill strong white viregar; mix, let stand a few minutes and put very little on each oyster.

Welsh Rarebit. Put a tablespoon butter in the chafing-dish; when nearly melted, add pound and one- half fresh cheese, cut small as dice, teaspoon dry mus- tard, little cayenne, stir all the time, add small amount of beer to prevent burning. Keep adding beer, about half pint in all. Serve hot on toast.