PROMPT DELIVERY AND CLEAN COAL

WHOLESALE AND BEfTAIL.

Vsnm Belmo!»jt Uolse, OLAREMONT, N, H,

(*I*ICKS A.iA LOW A 5^ l^ME LO\VFi:S'l\

Digitized by

ens. Putin baking disli, and add a little cold milk. Bake three liour.^. To be eaten with whipped cream. — Mrt(. C. P. Bossiter.

Baked Indian Pudding, No. 3. — One quart new milk, three-fourths cup Indian meal, three-fourths cup molasses, one teaspoonful salt, one tablespoonful butter, two cups sweet apples cut fine, little nutmeg. Scald the milk and stir in the Indian meal wet with a little milk. Boil five minutes, take from the fire. Add all the other ingredients, bake two hours. Serve hot with whipped cream. — Mrs. F. H. Brown.

Baltimore Pcdding. — One cup molasses, one cup milk, one cup chopped suet, one cup raisins, three and a half cups flour, one tea- spoonful each soda, cloves, mace and allspice, one tablespoonful cinna- mon, one grated nutmeg. Beat the molasses, suet and spices together. Stir in the milk and soda, then add the flour. Steam five hours. — Mis.< M. E. Marvin.

Betsey Pudding. — Two f^ggs, one-half cup butter, one-half cup su- gar, one cup sweet milk, one teaspoonful ginger, one teaspoonful soda, two teaspoonful s cream tartar, two and one-half cups flour. Steam one hour. Serve ^ith maple syrup, or sweet cream. — Mrs. Neal.

Black Pudding. — One cup' molasses, one cup sweet milk, one-half cup butter, four cups flour, scorched, one nutmeg, one cup raisins chopped, one teaspoonful each cinnamon, allspice and cloves, one teaspoonful soda. Steam three hours. Sauce: One cup sugar, one-half cup flour, butter size of an ^gg. Flavor with nutmeg, or cinnamon. -Mrs. L. A. Tolles.

Brown Betty. — Gi-ease a pudding dish, put into this a layer of nice rooking apples sliced, then a layer of bread crumbs with sugar sprinkled over, and small bits of butter. For three apples use one cup bread crumbs, one-half cup sugar, and a piece of butter the size of an egg. Put a layer of bread crumbs on top. Bake. Serve with or without ci-eam. — Mrs. John BlanchnrQ.

Chocolate Pudding;, No. 1. — One square chocolate, one quart milk, six tablespoonfuls sugar, four tablespoonfuls cornstarch, four egg?'. Put the milk on to boil, reserving one cupful to mix with cornstarch. Melt or scrape the chocolate, and add two tablespoonfuls sugar, and one tablespoonful hot water. Place over the fire, and stir until dissolved. Put this in the boiling milk. Mix the cornstarch wdth the cold milk, beat the yolks of the eggs into the mixture, and when the milk is boiling add to this mixture the sugar and some salt. Cook six minutes, stiiring all the time, then add the whites of the eggs<., which ytm must beat to a froth, before you add the cornstarch and eggs to the boiling milk. Re- move from the fire and add the vaViiUa. Eat with or without cream and sujxar. — Mrs. Carrfp Miller.

Digitized by

Chocolate Puddin<;, No. 2.— Two eggs, one cup sugar, one-half cup butter, oue-half cup milk, two cups flour, one teaspoonful cream tartar, one-half teaspoonful soda, two squares chocolate. Bake in a sheet like cake. When cold cut in slices and eat with whipped cream.— itfts« M, E. Marvin,

Christmas Pldding, Xo. l.—One-half pound beef suet chopped tine, two pounds raisins, one quart milk and bread enough to absorb it. When it has taken up the milk, add the suet, raisins, two eggs, one cup molasses, one teaspoonful saleratus. Steam four hours. Sauce : ITiree eggs, two cups sugar, two tablespoonf uls butter. Beat all together a long while, then pour a cup boiling water over it and flavor.— if. D. J,

Christmas Pluding, Xo. 2.— One dozen crackers, five pints of milk, one and a half cups sugar, one pound raisins, five eggs, one-half tea- spoonful mixed spices. Split and butter the crackers, soak them over night in the milk. Boil the raisins half an hour. Beat the eggs and su- gar together, add all to the pudding and steam four hours. Sauce : One ^ggi one cup sugar, one-half cup cream. Beat the egg very light, add sugar and cream, beat all together just before serving.— ^lfr«. Mary J, Way,

Cottage Pudding, Xo. 1.— One pint flour, one teacup milk, one egg, one-half teacup sugar, one teaspoonful soda dissolved in the milk, two teaspoonfuls cream tartar stirred in the flour. Bake twenty minutes or one-half hour. Sauce ; Three eggs, and white of one additional egg,, one heaping cup sugar. Beat eggs and sugar thoroughly, piece of butter size of an egg,, one cup boiling water. Set over tea kettle flfteen minutes. — J/r«. J. A, rtttmtm.

CoTTA(iE Pl'dding, Xo. 2.— Sift together a pint of flour, a little salt, and one measure each of acid and soda (or two heaping teaspoonfuls acid and one moderately heaping teaspoonful soda) of Horsford's Bread Preparation. Beat one egg^ and add to it three tablespoonf uls butter, one cup sugar, and one cup sweet milk. Then add this mixture to ,the flour prepared as above, and thoroughly mix. Bake in shallow pans or moulds. Serve either hot or cold, with sauce to your fancy.

Corn Starch Plddincj.— Make a plain cornstarch blanc mange, the directions of which come on every box. Add whites of two eggs beaten very stiff'. Stir it into the blanc mange until light, then pour into a dish about two inches deep. When cold turn out on a platter, cover with strawberries or any other berry in its season. Sift sugar thickly over this when sent to the table. Serve with whipped ncam.- -xl/ns. M, Dustin.

Cracker Puddinc;. — Five crackers,^pen and butter each piece light- ly. Put in a deep dish with raisins between. Make a custard of one

Digitized by

quart milk, thi-ee eggs, one cup sugar. Pour over the crackers and bake until it rises up in the middle. Press the crackers down occasionally while baking. Flavor to taste. — Mrs, U, N, Griffin.

Cream Sauce. — Onc-lialf cup whipped cream, one-half cup sugar, one egg. Beat the white and yolk separately, adding the white of egg last, and flavor with vanilla. — Mrs, C, H, Weed,

Danish Pudding. — Pick over and wash one cupful pearl tapioca. Put it into the sauce pan with a pint and a half boiling water. Cook one hour, or until transparent, stirring often, then add one saltspoonful salt, one-half cupful sugar, one-half cupful currant or other jelly. Stir until the jelly is dissolved. Pour into mould and keep on ice. Servo very cold with whip|>ed cream. — Mrs. Alonzo Pierce.

Dutch Apple Cake. — One pint flour, one teaspoonful cream tartar, one-half teaspoonful soda, one-half teaspoonful salt. Sift all together. Add one cup milk, one egg^ well beaten. Put in shallow cake tin. Then core and quarter five apples. Cut each quarter in halves, and lay in dough small end down. Sprinkle two tablespoonfuls sugar over it, and bake. Sauce : Three cups boiling water, three teaspoonfuls cornstarch dissol- ved in cold water. Boil twenty minutes. Add rind and juice of one lem- on, one cup sugar, one tablespoonful butter. Serve hot.— Jfrs. H. A, T. Rossiter.

EG(i Sauce. — Beat together for fifteen minutes, two eggs, and two cups sugar, add one cup whipped cream. Flavor to suit t^he taste. — H.

English Pudding. — One cup molasses, one-half cup butter, one cup sweet milk, one teaspoonful soda, one teaspoonful different spices, one cup chopped raisins, three and a half cups flour. Steam three hours. — Mrs. Walter Ains worth.

Froth Sauce. — One cup powdered sugar, one-third cup butter beat- en to a cream, one egg beaten to a froth, one cup boiling water, and the juice of one lemon. — U.

Frozen Pudding, Xo. 1.— Make two quarts rich (mstard. Add two tablespoonfuls gelatine dissolved in a half cup milk, two cups sugar. When cool add one (juart whipped cream and put into freezei*. When about two-thirds frozen, put in a can of preserved peaches or strawber- ries, made quite sweet, and one-half pound citron cut in bits. Stir in thoroughly and finish freezing. Bisque is made in the same way, and in place of fruit put in cocoanut cakes and macaroons powdered. Rai*;- ins, currants and almonds are also used. — Miss liedJitUl.

Frozen Pudding, No. 2.— One full pint milk, one and one-half cups sugar, one-half cup flour, one egg., three tables|)oonfuis gelatine, one quart cream, one-half pound French candied fruit. Let the milk come to

Digitized by

a boil, and beat the Hour, sugar aud egg together^ and stir into the boiling milk. Cook twenty minutes, then add the gelatine, which has been soaked two hours in water enough to cover. When cool add the cream whipped and flavored to taste. Freeze ten minutes, then add the fruit, and tinish freezing, and pack the same as ice cream. — Mrs. M. E. D, Keith.

Fruit Pidding.— Slice oranges and bananas, sprinkle with sugar. Make a soft custard. Add cocoanut to the uustard, while hot. When ready to serve pour the custard over the fruit. — Mrs, H. M, Bedfield.

Graham Pudding. — Two eggs, one cup stoned raisins, one cup Gra- ham meal, one cup molasses, one teaspoonful soda dissolved in cup sour milk. Steam two hours. To be eaten with whipped cream or any liquid sauce.— ^rs. S,E, P,

Harrison Pudding.— One-quarter cupful dried currants, washed and drained, one-quarter cup butter, one-quarter cup milk, one-half cup sugar, three-quarters cup flour, one egg., three-quarters teaspoonful bak- ing powder dissolved in a little hot water, stir in last thing. Bake in a narrow tin not quite half an hour. Serve with hard sauce.— Jfrs. J. 2\ Emerson.

Home Pudding.— One pint milk, yolks of two eggs, three crackers rolled flne, a little salt, three-fourths cup sugar. Bake. Frost with the whites of eggs and return to the oven to brown. — Mrs. E. E. Warner.

Je.ssie PuDDiN(i.— Three-fourths cup pork chopped fine, three-fourths cup molasses, one cup sweet milk, one teaspoonful soda, one teaspoonful each cinnamon and cloves, three cups flour, one cup stoned raisins. Steam two hours. — Mrs. E. E. Warner.

Kiss Pui)DiN(i. — Boil one quart milk, stir into it four tablespoonfuls sugar, and four tablespoonfuls cornstarch dissolved in a little cold water, the yolks of four well beaten eggs. Have whites beaten to a stiff froth with one cup pulverized sugar and one teasi)oonful vanilla. Spread on top of pudding. Set in a quick oven and brown. Sprinkle the top with cocoanut. Put in a cool place for four hours.— 3/r«. C. P. W.

Lo(; Cabin PuDDiN<i.— Eight lady fingers split and spread with jelly. Lay upon flat dish in cross bars. Beat whites of two eggs, and pour over the cabin. Brown slightly in oven. Make custard of yolks of eggs to eat with it. — Mrs. J. T. Emerson.

Mountain Dew Pudding.— One pint milk, yolks of two eggs, six tables])oonfuls cocoanut, one-half cup rolled cracker crumbs. Sweeten to taste. Bake one-half hour. Make a frosting of whites of eggs and one cup sugar.— J/r>f. S. J. Roberts., Jr.

Orange Pudding. — Peel and cut in pieces six or eight oranges, re-

Digitized by

moving the seeds. Place in a pudding dish, and sprinkle over them one and one-half cups sugar. Heat one pint milk, and add the yolks of three e^gs well beaten, and one tablespoonf ul cornstarch mixed in a little cold milk. A\Tien the mixture thickens pour it over the fruit. Spread over rhe top the whites of the eggs beaten to a stiff froth, with one-half cup sugar. Brown lightly and serve cold. — Miss K, Stone,

Peach Pudding.— To one pint boiling milk add two tablespoonfuls cornstarch, wet with cold milk. Boil, then add the yolks of two eggs. Let it cook until it thickens. Add sugar to taste. Pour over one pint cooked peaches. Beat the whites of two eggs to a stiff froth, add sugar. Pour over the top and brown. — Mrs, X, Washburn.

PCDDING Sauce, No. 1.— One cup sugar, two tablespoonfuls flour, one tablespoonf ul butter, a little nutmeg, two cups boiling water. Boil this until it thickens, then add the whites of three eggs beaten very stiff. As soon as it is taken from the stove, beat together until thoroughly mixed. Flavor to taste.— 3fr.«. /. D, Hall,

Pudding Sauce, No. 2.— One cup sugar, one-half cup butter beaten to a cream, yolk of one e^g well beaten, one pint boiling w^ater. Set on stove ten minutes, add vanilla or any flavoring you wish. Beat the white of egg to a froth, and pour in after the sauce is In the dish for the table.— ilfrs. C, E, Holt,

Pudding Sauce, No. 3.— Whites of two eggs, one cup sugar, one cup milk, juice of one lemon. Beat the eggs until stiff, then add the su- gar. Over the mixture pour the milk boiling hot. Add the lemon just before serving. — Miss Clara Bailey,

Queen of Puddings.— One pint nice bread crumbs, one quart milk, one cup sugar, the yolks of four eggs, the fi:rated rind of one lemon, a piece butter size of an egg. Bake like a custard. When baked spread over the top slices of jelly, and cover the whole with whites of the eggs beaten to a stiff froth, with one cup sugar, and the juice of the lemon. Brown. — Mrs. G. F. Whitcomh,

Raspberry Pudding Sauce.— Dilute raspberry vinegar or shrub with boiling water until it lias the right flavor. Thicken over fire with a little cornstarch and butter. Sweeten to taste.

Rice Pudding.— One cuj), not quite full of rice, one cup sugar, small piece butter, a little nutmeg and salt, one quart cold milk, raisins or not as you please. Bake an hour and a half to two hours. — Mrs. S. .7. Roberts.

Sj»kncer Pi DDiNG.— Roll fine two crackers. Pour over them two cups sweet milk, with pieces butter, dropped on. Beat yolks of three eggs, and stir in and bake until it rises up puffy. Beat the whites to a

Digitized by

stiff froth with two-thirds cup sugar. Flavor if desired, and brown. Nicer to be eaten a little cool. — Mrs, S. E. P,

Steamed Fruit Pudding.— lliree cups flour, one-half cup sugar, one-half cup molasses, one cup sweet milk, three-fourths cups butter, one teaspoonful soda, cloves, nutmeg and cinnamon to taste. Steana three hours. Sauce : One cup sour cream, one cup sugar. Beat until light. — i¥m Fannie L. Stone.

Snow Pudding, No. 1. — One pint boiling water, three tablespoon- fuls coinstarch dissolved in a little cold water, then stir into the hot water, and cook in a kettle of hot water. Add one cup sugar, the juice of two or three lemons. Beat the whites of two eggs, and stir in. When the above mixture has cooled a little put in a mould, and eat with custard. — Mrs. H. Bailey.

Snow Pudding, No. 2.— Soak one-fourth package gelatine in a very little cold water, then pour over it one pint boiling water. Add one cup sugar, the juice of a lemon, and let it become cold. Beat to a stiff froth the whites of four eggs, add them to the gelatine, and beat again. Let it become stiff in a mould, and serve it with custard made from yolks of two eggs and two whole eggs, to one pint milk sweetened and flavored. —Mrs. H. H. Button.

SuET Pudding. — One cup chopped suet, one cup chopped raisins, one cup cold water, one cup molasses, one teaspoonful saleratus. one tea- spoonful salt, a little cinnamon. Make it thick with flour, and steam three hours. — Mrs. Chas. Fitch.

Tapioca Pudding. — Soak four tablespoonfuls tapioca over night in water, and if any water remains drain it off, then put it into one quart milk. Put this into a tin pail in a kettle of water, and cook it twenty min- utes. Stir it occasionally. Add the yolks of three eggs, one and one- half cups sugar, two tablespoonfuls cocoanut, two teaspoonfuls vanilla, a little salt. Cook a little while, and then let it cool. Beat the whites of eggs to a stiff froth with two tablespoonfuls sugar, then put it in the oven to brown. — Mrs. Melvin Nott.

Tij'Pecanoe Plum Pudding. — Half cup molasses, one cup water, half a small sweet potato grated, one teaspoonful each ginger, allspice and cloves, even teaspoonful salt, one teaspoonful baking soda (baking powder will not do), dissolved in a half cup boiling water, one cuj) chopped suet mixed with four cups sifted flour. Stir the above thor- oughlj', and then add one cup each currants and raisins, stoned and chopped. Boil three hours or steam four hours. Serve with sauce. — Mrs. J. T. Emerson.

Digitized by

Side Dishes and relishes.

If you crave no common thing, These variety can bring .

A Nice Dish.— Slice cold boiled beets in rings. Slice cold hard boil- ed eggs in halves lengthwise. Put a cupful vinegar in an earthern saucepan, with a few whole cloves. Heat boiling hot, then pour over the eggs and beets. Set away to cool. Serve in a nice glass dish. — Mrs, A. M. Biley.

Baked Tomatoes. — Take ripe tomatoes of even size. Peel, take out cores, and put in dish to bake. Into each put a small piece of butter, a teaspoonful sugar, salt and pepper to taste. Cover with cracker or bread crumbs. Add more bits of butter, and bake slowly until a light brown. — Miss M. L, Patten,

Celery Cream.— Cut celery in inch length pieces and boil in clear water until tender, about an hour, sprinkling with salt a f ew^ minutes be- fore removing from fire. Drain the water and serve the celery in cream heated to the boiling point, with a little salt and pepper. Milk slightly thickened may be substituted for cream. Cabbage is prepared in the same way. — Mrs, A, N, W,

Chicken Salad, No. 1.— Have cold boiled chicken free of skin, fat and bones, picked up and cut into dice. Place in an earthern bowl, and season with two tablespoonfuls vinegar, three tablespoonfuls best salad oil, a little salt and pepper. There should be about three pints of the chicken. Put in a cold place for about three hours, then mix with the same quantity of celery, cut in small pieces, and part of the mayon- naise dressing, reserving: the remainder to turn over it. Garnish with the bleached celery leaves, and thin slices of lemon. Lettuce can be used instead of celery. — Mrs, M. C. Tutherley.

Chicken Salad, No. 2. — Boil, bone and cut fine one chicken. Use celery cut fine. Take equal quantities meat and celery, and mix with dressing made as follows : Three eggs, one tablespoonful each sugar, oil and salt, a scant tablespoonful mustard, one cup milk, one cup vinegar, and one and a half tablespoonfuls cornstarch. Stir oil, salt, mustard and sugar in a bowl until perfectly smooth. Add the eggs and beat well, than add the vinegar, and finally the milk. Place the bowl in a basin of

Digitized by

boiling water, and stir the dressing until it thickens like a soft custard. The time ol cooking depends upon the thickness of the bowl. From ten to fifteen minutes ought to be sufficient. — Mrs. Fred'k Jewett.

Cream Dressing.— Beat thoroughly three raw eggs, one teaspoon- ful each mustard, salt and sugar, a very little red pepper, three table- spoonfuls melted butter, eight tablespoonfuls cream, two-thirds cup vin- egar. Boil, Stirling constantly till it thickens like custard. — Mrs, Wm. Breck,

Cucumbers a la Francatse. — Pare, quarter, boil or steam, and dn^, good sized green cucumbers. For every quart put in a saucepan, two tablespoonfuls butter, one tablespoonful flour, -and half a teaspoon- ful sugar. Stir until all are thoroughly mixed. Add the cucumbers, and stir over the fire for five minutes. Add one cupful white stock or cream, and simmer ten minutes. — Mrs. C. B. Sabine.

EscALOPED Potatoes, Xo. 1. — Pare and slice, not as thin as for Sar- atogas. Let stand an hour in cold water. Drain.and put in a buttered nappy with bits of butter, pepper and salt, and a small onion if desired. Pour over milk. Put bits of butter on top and bake an hour. — Mrs. C. H. Weed.

EsCALOFED Potatoes, No. 2. — Into three cups mashed potatoes, beat half a cup milk, two tablespoonfuls butter, one raw ^^^^ pepper and salt to taste. Fill a baking dish with this. Sprinkle bread crumbs oyer the top. Bake covered twenty minutes, uncover and brown. — Miss Ella Chellis.

Ham Salad, Xq. 1. — One pound boiled ham, chopped fine, one-half dozen small pickles chopped fine. Add a little chopped celery, and serve with salad dressing. — A/iss A. Buckman.

Ham Salad, No. 2. — Two hard boiled eggs, chopped fine, one tea- spoonful mustard, one-half cup sugar, one pint chopped ham. Mix eggs, sugar and mustard in one-half cup sharp vinegar, then add the ham and a little salt. Mix smooth and mould it. — Mrs. A. M. Riley.

Lettuce and Tomato Salad. — Place crisp leaves of lettuce on a flat dish, over this thin slices of ripe tomato, with a spoonful of mayon- naise, or cream salad dressing, in the center of each slice. Chill in the ice chest before serving. — Mrs. M. C. Tutherley.

Lobster Salad. — Four eggs, one tablespoonful each sugar, salt, French mustard, two tablespoonfuls each butter and vinegar. Beat the whites of the eggs separately and add last. Cook in a bowl set in a ket- tle of water, stirring until it thickens. When cold, add cream enough to make as thin as boiled custard. Add salt and red pepper to the chop- ped lobster and lettuce. — Mrs. H. Bailey.

Digitized by

Macaroni. — Break into pieces, two inches long, enough macaroni to fill a pint bowl. Wash and put in a saucepan with one and one-half pints water. Add a teaspoonf ul salt. Boil slowly half an hour. Then add one cup milk and a small piece butter. Boil fift-een minutes longer. Place in a small pudding dish buttered. Half fill the dish and scatter over cheese. Add the rest and put cheese on top. Bake thirty minutes.

Mayonnaise Dressing. — To the yolks of three eggs, use one pint of the best salad oil. Beat the eggs slightly, then add a few drops of oil, beating all the time, until the dressing becomes very thick and rath- er hard. After this the oil can be added more rapidly. If at any titoe it becomes too thick to stir, add a little vinegar, and so continue until all the oil is used. When the last of the oil is added it should be very thick. Now add vinegar, lemon juice, cayenne or chili, and salt to the taste, also sugar and mustard if desired. In warm weather the bowl in which the dressing is made should be placed in ice water while beating. — Mrs, M. C, Tutherley.

Plain Welsh Rarebit. — Sprinkle a cup of grated cheese, a little pepper, salt and one-half teaspoonful dry mustard over six slices buttered toast. Place the dish in the oven. When the cheese begins to look creamy, serve immediately. — Miss Hattie F. 'Bossiter,

Potatoes Fried in Egg. — Mash six potatoes and then season as for the table. Put it into a square baking tin and press into a solid mass. When cold cut in slices, and dip them into a beaten egg. Fry in butter. Turn as griddle cakes. — Miss Hattie F, Rossiter,

Potato Puffs, No. 1. — Two cups cold mashed potatoes, two well beaten eggs, two tablespoonfuls melted butter, one cup milk, one cup chopped cold meat. Beat all together till very light. Bake in a shallow dish half an hour. Season to taste. — Mrs. N. Washburn.

Potato Puffs, No. 2.— Take two cups cold mashed potatoes, and stir into it two tablespoonfuls melted butter, beating it to a white cream. Add tw^o eggs beaten light, one teacup milk, salt to taste. Beat all well, pour into a deep dish. Bake until nicely browTied. — Mrs. H. Frost.

Potato Salad. — Chop four cold boiled potatoes, two hard boiled eggs, and two or three slices cold boiled beets, with one-half raw onion. Add same dressing as used for chicken or lobster salad. Nice for tea. — Mrs. Fred'k Jewett.\

Salmon Salad. — Set a can of salmon in a kettle of boiling water, and let boil twenty minutes. Take out of the can and put in a deep dish. Pour off the juice or oil, put a few cloves in and around it. Sprinkle salt and pepper over, cover with cold vinegar and let stand a day. Take it ' from the vinegar and lay it on a platter. Prepare a dressing as follows :

Digitized by

Beat the yolks of two raw eggs with the yolks of two eggs boiled hard and mashed fine as possible. Add gradually a tablespoonful mustard, three tablespoonfuls melted butter, or the best of salad oil, a little salt and pepper (either black or cayenne), and vinegar to taste. Be^it the mixture a long time. (Some persons like the addition of lemon juice and a little brown sugar.) Cover the salmon thickly with a part of the dress- ing. Tear up in small pieces the crisp inside leaves of lettuce (or celery which is the best), put in the remainder of the mixture and pour over with two or three larger pieces placed around the salmon^ Serve. — Mrs, ^ E, F, B, Penhody,

Salai> Dressing, No. 1. — Three eggs well beaten. Add one table- spoonful each mustard, salt and sugar, one-fourth teaspoonful red pej)- per. Stir together till snjooth. Add tliree tablespoonfuls melted butter, stir. Add one cup vinegar, atir. Add one cup milk and tftir. Put' the mixture hito a double l)oiler and stir until it thickens like boiled custard. Excellent for cold meats, fish, celery and all kinds of salads.-* J£r.s« P, p. Cohrirn.

Salau Duessino, No. 2. — Butter size of an ^^^^ one teas])oonful

nmstar^, two tablespoonfuls sugar, one-half saltspoonful salt, one-half

,^ltspoonfui cayenne pepper. Mix, adding one egg well beaten. Cook

till thick. When cold add one-half small cup vinegar, and one-half cup

cream. — Mrs. Ahmzo Pierce, A

Salad 1>^essin<j for Sandwiches. — Two eggs, one teaspoonful nmstard, one-half teaspoonful sirit, two tables])Oon^uls sugar, one- half cup each swe<'l cream and vinegar. Mix the dry and li(|uid ingre- dients separately, then mix together and set the bowl into hot water to thicken.— J/r.s. C. II. Weed.

SIM3IER Sqi'ash Fried. — Cut the squash in slices about one-third of an inch thick. Lay these in cold water with one tablespoonful salt, for about thirty minutes. Drain and pepper the slices slightly. Dip in beaten t^fxg and bread crumbs, two eggs and a i^int of crumbs for two s(iuashes. Fry in. boiling hot fat for eight or ten minutes, or the slices can be seasoned with i)epper, and fried in just enough pork fat or butter to brown them. — Mrs. M. ('. Tutherley,

Sour Cheam DuKssiNci. — One cup sour cream, one teaspooiiful salt, a speck of cayenne, one tablespoonful lemon juice, three tablespoonfuls vinegar, one teaspoonful sugar. Mix all thoroughly together. Partic- ularly nice for vegetable salads. — Mrs, K. K. Vanijha)).

S^VEET Potato Bis<'i:rrs. — Boil and mash the sweet potatoes, and season with butter and salt. Form round flat balls about the j^ize of sauali biscuits. Dip the>e in beaten egg, then in tine cracker crumbs, \ thiPU in beaten vg^^jc again and brown in the oven. — Mrs. P. P. Cohitrn.

Digitized by VjOOQIC

All the good things neath the sun, |

9 Soup can col^jure into one.

Beef Soi^p. — Boil ar soup bone about four hours, then take out meat Into a chopping bowl, put bone back into the kettle. Slice very thin three small onions, six potatoes, season well with pepper and salt. Take "the meat that has been cut from the bone, chop fine while warm, season with salt and pepper and one teacup soup saved out before putting in vegetables. Pack in a dish, and slice for tea or lunch when cool. — Mrs. H, B. GUddpn.

Celery Soup. — Slice two good sized onions into one quart sweet milk. Slice three stalks celery, or, if you do not have it, use a teaspoon- ful celery salt. Pare and boil six good sized potatoes, rub through col- ander. The milk and onions want to simmer together about half an hour, then pour the milk through colander on to the potato, then return to the stove, adding another quait milk. Before serving add three tablespoon- fuls melted butter, and a heaping tablespoonful flour. — Mrs, W, Thomp- son.

Chicken Soip. — Set the liquor in which two or three chickens have been boiled away to cool. When cold skim off the fat, then put liquor in soup kettle with one onion and one-half cu]) rice. Boil two hours. Take out the onion and add some small pieces of cold chicken. — L. H.

Gkeen Corn Soip. — Cut flue slices nice fat pork, not very thin, put into a pot with a gallon water, and a quart green garden beans. The beans should boil two and a half hours, or till quite soft. Have two doz- en ears, very tender, green sweet corn, cut it raw from the cobs, letting the cobs boil with the soup, half an hour. Remove the cobs, add the cut corn, boil half an hour, add salt and pepper to taste. Just before it is dT>ie, add a quart rich nulk. Let it come to a boil. Add last a good piec*^ of butter.— J/r«. O. F. B. Waite.

Irish Stew. — Take six goo^ sized potatoes, two carrots, four onions, and two pound-s of veal or lamb. Slice the potatoes, carrots and onions, and cut the meat into medium size pieces. Slice om^half pound salt pork in very thin .slices, and put a layer of it into the .soup kettle. Put on this a layer of the vegetables, then a layer of meat, then a layei* of

zed by Google

pork, and so on until all is in the kettle. Put in sufficient water to All the kettle half way to top of material. Cover closely and cook slowly for two hours. Then add one tablespoonful flour stirred in one pint of milk, and boil half an hour longer. Garnish the edge of dish in which the stew is seiTed with boiled rice. — L. H.

Milk and Tomato Soup.— One quart stewed tomatoes, one quart milk, butter the size of an egg^ one-fourth teaspoonf ul baking powder, salt and pepper to taste. Boil the tomatoes without seasoning in a large ves- sel. Let the milk come almost to a boil in another vessel, and add salt. <f Strain tomatoes through a colander, and add baking powder to prevent milk from curdling. Add milk, butter and pepper, and thicken slightly with a little cornstarch. — Mrs. Mush Chellis.

Mock Bisque Soup.— To one pint canned tomato, add one quart boiling water. Strahi, then add one teaspoonful soda, one pint sweet milk, pepper, and a good sized piece of butter. When this boils, add two tablespoonfuls cracker crumbs. Better to heat the milk, and add just before taking from the stove.— iWrs. N. Washburn.

Oyster Soup.— Put a gallon of water to a knuckle of veal. Boil it to two quarts. Strain, and add the juice of the oysters you are to use. Add pepper and salt to taste. Fifteen minutes before taking up put in the oysters. Ten minutes before taking up put in eight rolled crackers, and after it stops boiling one-half pint milk.

Pea Soup.— Soak dry Canada peas over night, putting one quart wa- ter to each quart peas. Next morning boil them an hour in this water, and ten minutes before the hour expires put in one teaspoonful saleratus. Change them to fresh water. Put in one pound salt pork, and boil three or four hours, or until the peas are soft. Green peas need no soaking and must boil not more than an hour. When taken up add butter.

Tomato Soup. — One quart tomatoes, three pints boiling water, one even teaspoonful soda, pepper and salt, butter size of an Qgg., one small onion chopped fine, one quart milk. Put the tomatoes and onion over the fire with the hot water. Boil fifteen minutes. Strain through hair sieve. Meanwhile boil the milk, stii- in the soda and butter, and after one boil keep hot. Put pepper and salt with tomatoes. Sinuiier five minutes and then stir in the milk. Serve at once. The onion maybe omitted. — Mrs. H. L. Brooks.

Turkish Pilaf.— Fry one large onion, cut fine, in one tablespoonful butter. Cut two pounds lean lamb into small pieces, and brown them also in hot fat. Add two coffee c^upfuls boiling water, and one cup stew- ed and strained tomatoes. 'Season well with salt and add a piece of but- W^hen boiling add one large cupful well washed rige,

Digitized by

not soaked. Stir lightlj^ with a fork, and do not disturb again. Set on the back of stove, and cook steadily for twenty minutes. Eeniove cover, and let stand ten or fifteen minutes longer, and let the steam escape. — Mrs. E. A. Stone.

Vegetable Soup. — Take three onions, six potatoes, three carrots, two turnips, one-half pound butter, four quarts water, a spoonful toma- to catsup. Peel, slice, and fry the vegetables in thohalf pound of but- ter and pour over them four quarts boiling water. Let them stew slow- ly for four hours, then strain through a coarse cloth or sieve. Add one head of celery cut in small pieces, and stew the whole until the celery. L* tender. Serve very hot.

White Soup. — Boil a knuckle of veal one day, strain and set it aside to cool. Take off all the fat. Heat it and put in a little onion. Braid a little flour, butter, pepper and salt, and add a pint of scalding hot milk when it boils. Let it boil up, then take it off. Beat two eggs to a froth, put them in a tureen and pour the soup in boiling hot. Send to table immediately. — Mrs. Geo. Bossiter.

THIS BOOK WAS

THIS liOOK WAS

PRINTKD-B O U N D-

ADVOCflTE OFFICE, ai^krkd tracv.

NO. 4 UNION BLOCK.

Uj) Stairs, CLAllEMOyr, X. II.

BDUK BINDER,

NO. 2 I NION BLOCK,