Marion Harland's Complete Cook Book (part 3 of 3)

Marion Harland's Complete Cook Book (part 3 of 3)

Peel, stone and weigh the peaches, and allow three-quarters of a pound of sugar for every pound of fruit. Put the fruit into a preserving kettle and bring gradually to a boil. Stew until tender and broken; drain off superfluous liquid, add the sugar and boil for ten minutes longer. Just before taking from the fire stir in one tablespoonful of lemon juice for every pound of peaches used. Remove at once from the fire, can and seal.

Tutti-frutti

Select your fruits—strawberries, cherries, raspberries, blackberries, pineapple—and shred them with a fork; also, bits of orange or mandarino from which the white skin has been removed; put into wide-mouthed, self-sealing jars. To each jar allow four tablespoonfuls of white sugar and sprinkle with this each layer of fruit. When the jar is filled, pour in slowly white preserving brandy, letting it filter in slowly until every crevice is filled and there is room for not a drop more. Screw down the tops and set the jars in a dark cool place. The fruit should season some weeks before it is used.

Red raspberry jam

Allow three-quarters of a pound of sugar to a pound of fruit. Put the berries on alone and boil for half an hour, stirring hard and often. Dip out the superfluous juice, add the sugar and cook twenty minutes more. Put up in jars or glasses.

Lemon marmalade

Weigh the lemons, and to every pound of them allow a pound and one-quarter of sugar. Grate the rind from half of the lemons, and peel the others. Chop the fruit, removing the seeds as you do so. Press all the juice that you can upon the sugar, add a little water to this, and put it over the fire. Stir until the sugar is dissolved, then boil for five minutes, skimming off the scum. Stir in the chopped lemons and the grated rind, and boil for half an hour. Put up in jelly glasses.

Preserved peaches

Peel, stone and weigh firm white peaches, allowing to each pound of fruit a pound of white sugar. Arrange fruit and sugar in alternate layers in a broad preserving kettle, and set the kettle at the side of the stove where the contents will heat slowly. Stew for about half an hour after the preserves come to a boil, or until the peaches are tender when pierced by a fork. With a perforated skimmer take the peaches from the syrup, and spread them on a platter while you boil the syrup until clear and thick, skimming often. Pack the fruit in jars, fill these to overflowing with the boiling liquid, and seal immediately. Stand the jars in a pan of hot water while filling them.

Preserved citron rind

Peel and cut the rind into pieces of uniform size, rejecting all the seeds. Lay the rind in salted water for two hours, then drain and lay in cold fresh water for six or seven hours, changing the water three times during that period. Drain, put the citron on to boil in a gallon of water, to which you have added two teaspoonfuls of alum. Stew until tender, drain, and lay in cold water.

Make a thick syrup of sugar and water, and when it boils cook the rind in it for fifteen minutes. Remove the rind, pack in jars, add to the syrup in the kettle enough lemon juice and ginger root to flavor it.

When very thick, fill the jars with the boiling syrup, and seal.

Preserved chestnuts

Shell and blanch three dozen large chestnuts, stew slowly until tender, and drain. Make a syrup of a cupful, each, of sugar and of water, and boil until thick. Drop in the nuts, bring to a boil, add a few drops of lemon juice and vanilla, and remove from the fire.

Strawberries, preserved whole (No. 1)

Cap the berries, preserving all the juice that flows from them. Weigh the fruit and allow to every pound of it one pound of granulated sugar. Put the sugar and juice into the preserving kettle and cook slowly until the sugar is entirely dissolved, then carefully lay in the berries. Simmer for seven minutes; turn all into shallow porcelain-lined pans or stoneware dishes, and set in the hot sun, covering each dish with a pane of glass, or with mosquito netting. Leave in the hot sunshine every day until the syrup is thick. Put into preserve jars and keep in a dark, cool, dry place.

Strawberries, preserved whole (No. 2)

Sort the berries, reserving those of uniform size and perfect shape, and use the remainder for the juice. Mash them thoroughly and let them drip through a flannel bag. Measure the strained juice and allow one pound of sugar to one pound of juice, put over the fire in a preserving kettle and let them boil twenty minutes or until the syrup begins to jelly.

Weigh the reserved whole berries and allow an equal amount of sugar. Add both to the hot syrup in the kettle and let them simmer carefully. If it soon becomes firm, the mixture is cooked sufficiently. The berries should be cooked through, yet not long enough to shrivel. Fill jelly glasses with it while hot, and seal.

Ripe tomato preserves

Peel the tomatoes, and to every pound of them allow a pound of granulated sugar. Cover the tomatoes with the sugar and set aside over night. In the morning drain off the syrup and boil it, skimming frequently. Lay in the tomatoes and simmer for twenty minutes, then remove them and spread on platters in the sunshine while the syrup boils until thick. Add the juice of three lemons to seven pounds of sugar just before taking from the fire. Pack the tomatoes in jars, and fill these to overflowing with the boiling syrup. Seal immediately.

Preserved rhubarb

Cut the rhubarb into inch-lengths, wash and cook according to the recipe for preserved tomatoes, adding a very little water to the fruit and sugar. When thick, pour into jars and seal.

Imitation East India sweetmeats

Pare and slice two dozen Bartlett pears when ripe, but not mellow. Cut into thin strips, about two inches long, and half an inch wide. Weigh the pears, and for four pounds of fruit allow three pounds of sugar, three lemons, two ounces of green ginger, and one-half cupful of water.

The green ginger must be scraped thoroughly and cut into shreds. If this can not be procured, use the candied ginger root, also shredded.

Cut the yellow part of the lemon rind into short shavings, boil until tender, strain, and cover with the lemon juice.

Put the water into the preserving kettle, then a layer of pears, sugar, lemon and ginger, and repeat until all are used. Cover and set on the back of the stove until the sugar melts, and a syrup has formed, then boil gently until the pears are tender and clear. When tender, take up with a skimmer, pack into hot jars and boil the syrup down a little, then fill and seal as usual.

Watermelon rind preserves

Remove the outside rind of the melon and scrape out the soft inside. Cut the rind into strips. Line a kettle with vine-leaves, lay in the rind in alternate layers with more grape-leaves, sprinkle each layer lightly with powdered alum, pour in a very little cold water, cover the kettle closely, and steam the contents for three hours. Do not let the rind boil during this time. Drain the rind, and throw into cold water. Soak for four hours, draining and adding fresh, cold water every hour.

Put into the preserving kettle two and a half pounds of granulated sugar and a quart of water, and bring to a boil, skimming off the scum as it rises to the surface. When the scum no longer rises drain the rind and drop it into the boiling syrup. When the rind is clear and very tender, but not broken, remove, and lay upon platters, while you add to the syrup a sliced lemon and a little sliced ginger root. Boil for ten minutes. Pack the rind carefully in jars; fill these to overflowing with the boiling syrup and seal.

Preserved pears

Peel the pears, but do not remove the stems. Allow a pound of sugar to each pound of fruit, and put in alternate layers in the preserving kettle. Set at the side of the range where the contents will heat so slowly that the sugar will not scorch. Gently stew the pears until they are clear and tender, then lay them carefully on platters in the sun while you boil the syrup until thick and clear, skimming off any scum that arises. Put the pears into jars, fill these with the boiling syrup, and seal.

Preserved plums

Wipe the plums carefully, and prick each one with a fork to prevent bursting. Weigh the fruit, and to every pound of it allow a pound of sugar and a pint of water. Cook the sugar and water to a clear syrup, then lay in the plums and boil very gently for twenty minutes. Remove the fruit carefully, not to break it, and lay on dishes to cool. Boil the syrup until thick, pack the plums in glass jars, fill to overflowing with the scalding syrup, and seal immediately.

Preserved ginger root

Peel the green ginger roots and lay in cold water for fifteen minutes, then boil, changing the water twice, until very tender. Drain the ginger and weigh it before laying it in iced water. Allow a pound and a quarter of sugar to each pound of ginger. Wet each pound of sugar with a cup of water and put the sugar and water into the preserving kettle. Boil and skim until the scum ceases to rise, then remove the syrup from the fire and set aside until cold. Wipe each piece of ginger and lay it in the cold syrup. Stand for twenty-four hours, drain the ginger and reheat the syrup. Take from the fire again, and when blood-warm put in the ginger. Leave it for two days. Then take out the ginger and put the syrup over the fire. Boil up and remove and add the roots at once. Now set aside for a week before draining the ginger once more, boiling the syrup, dropping in the ginger and putting in jars. Do not use for a month.

Preserved crabapples

Select firm, sound crabapples, wash them and examine them for any sign of decay or spot. Weigh them, and to each pound of fruit allow a pound of sugar. Arrange fruit and sugar in a preserving kettle in alternate layers, beginning with the sugar. Let the contents of the kettle heat slowly at the side of the stove. When the fruit is tender—it should not require over an hour after the fruit has boiled to accomplish this—take out the apples with a perforated skimmer, and spread them on flat dishes, laying them so that they will not touch each other. Leave the syrup over the fire in a place where it will boil rapidly, skimming it frequently. At the end of fifteen minutes it should be thick and clear. Pack the fruit into wide-mouthed, self-sealing jars and pour the syrup over the apples. Close the jars while the contents are still hot.

Preserved green grapes

Cut each grape in half, remove the seeds and weigh the fruit. Allow a pound of granulated sugar to every pound of the fruit. Put all into a preserving kettle and bring very slowly to a boil. Cook until thick, then pour, boiling hot, into jars and seal.

Preserved cherries

Stone and stem tart cherries, saving all the juice. To every pound of fruit allow a pound of sugar. Put the sugar and juice in the preserving kettle over the fire, and when the sugar is entirely dissolved, add the cherries. Cook until the syrup is very thick; put into glass jars and seal.

Preserved pineapple

After you have peeled the fruit and removed the “eyes,” weigh it and allow a pound of sugar to every pound of the fruit. Slice the pineapple and put it and the sugar in the kettle in alternate layers. Pour in a cup of water to prevent burning, and bring slowly to a boil. Remove the pineapple, spread on platters to cool, and boil the syrup for fifteen minutes more. Pack the fruit in jars and fill these with the boiling liquid. Seal immediately.

Brandied peaches

Choose firm, white fruit for this purpose. Peel and weigh the peaches. To every four pounds of fruit allow three of sugar, a pint of brandy and a half-pint of water. Put the sugar and water in the preserving kettle, and, when they begin to boil, drop in the peaches. Let these boil gently for twenty minutes, then remove the fruit with a perforated spoon and pack in glass jars. Let the syrup cook ten minutes longer, add the brandy, and, just as the boiling point is reached, remove the kettle and fill the jars with the scalding liquid. Seal at once.

Candied peaches

Slice them thin and boil until clear in a syrup made with half their weight in sugar; lay them on dishes in the sun and turn them until dry. Pack them in jars with powdered sugar over each layer. They are very nice if made with pure honey instead of sugar.

Fox grape jelly

Stem and wash the grapes, and put them into the preserving kettle, with the water still clinging to them. When the grapes are broken to pieces strain through a jelly-bag, measure the juice, and to each pound of this allow a pound and a half of sugar. Bring the juice to a boil, cook for fifteen minutes, add the sugar, which should be heated dry in the oven, and when this is dissolved fill glasses with the jelly.

Quince jelly

Wash the quinces, but do not peel them. Cut in quarters and remove the cores. Put over the fire in porcelain kettle; add a very little water; cover closely and stew until the fruit is tender and broken. Strain and press through a jelly-bag, but do not squeeze the pulp. The juice must be allowed to drip through. Allow a pound of sugar to each pint of the juice. Return the juice to the fire and, as soon as it boils, pour in the sugar. Boil all hard until the juice begins to “jelly,” skimming off the scum as it rises to the surface. Test the juice occasionally by pouring a spoonful upon a chilled plate. As soon as this quantity begins to jelly about the edge the kettle may be removed from the fire. Put at once into jelly-glasses.

Grape jelly

Put your grapes over the fire in a large double boiler, without water. Cover closely and cook until the fruit is broken to pieces. Rub through a colander, then squeeze through a flannel bag. Measure the juice, and to each pint allow a pound of sugar. Put the sugar in pans and set in the oven to heat, but not to melt. Stir it from time to time to prevent scorching. Return the juice to the fire in a porcelain-lined kettle, and bring to a boil. Cook for twenty minutes, add the heated sugar, boil up just once and pour the jelly into glasses set in a pan of hot water.

Currant jelly

Wash the fruit, put it over the fire in an agate-lined kettle, and let it heat very, very slowly. When the fruit is hot and broken, remove from the fire and squeeze it through a jelly-bag. Measure the juice and allow a pound of granulated sugar to each pint of the liquid. Return the juice to the fire and set the sugar in shallow pans in the oven to heat. When the juice has boiled twenty minutes skim it; add the heated sugar, stir until this has dissolved, bring to the boiling point, and take from the fire. Fill your jelly-glasses while they stand in a pan of hot water.

Peach jelly

Peel, stone and quarter a peck of peaches and put over the fire with a cupful of water. A dozen cracked peach pits added to the fruit will improve the flavor of the jelly. Cook steadily until the peaches are broken and soft; strain and return the juice to the fire, with the strained juice of a lemon for every three pounds of fruit. Let it boil for twenty minutes, and add a pound of heated sugar for every pint of the juice. When it boils up once more, remove from the fire and fill the glasses.

Crabapple jelly

Cut juicy crabapples into quarters and put over the fire in a preserving kettle. Cover; bring slowly to a boil and stew for several hours, or until broken all to pieces. Strain and press without squeezing, through a jelly-bag, and proceed as with peach jelly. The juice procured by squeezing what is left in the bag will make a good second-best jelly, well flavored but not clear.

Cranberry jelly

Wash a quart of cranberries, drain them and put them into a double boiler with the moisture still clinging to them. Cover and cook until broken to pieces. Turn the fruit into a jelly-bag and squeeze hard to extract all the juice. Measure this, and to a quart of it add four cups of granulated sugar. Return to the fire, boil up once, and turn into a mold wet with cold water. It should form into a firm jelly.

Rhubarb jelly

Cut the rhubarb into inch lengths, and to two quarts of this add a scant cup of water. Put into a porcelain-lined kettle, cover closely and simmer until very soft. Put a small quantity at a time into a jelly-bag and squeeze out all the juice. Measure this and return to the kettle and fire. Allow a pound of granulated sugar for each pint of juice. Heat the sugar in pans in the oven, taking care that it does not scorch or melt. Boil the juice for ten minutes, adding, as it cooks, a little lemon juice. At the end of twenty minutes add the hot sugar slowly, that it may not lump, and as soon as it is dissolved pour the jelly into glasses that have been dipped into hot water. When firm and cool, cover, first with tissue paper that has been dipped in brandy, then with tin covers, or with stiff paper securely fastened down.

Apple jelly

Quarter without peeling or coring them, tart, juicy apples. Drop the apples, as you cut them, into cold water. When all are done put the fruit, with the moisture upon it, in the preserving kettle, and simmer very gently until the juice flows freely. Boil slowly until the apples are tender and broken. Turn, a little at a time, into a flannel jelly-bag, and allow the juice to drip through. If the bag is squeezed the jelly will be cloudy. Measure the juice and to each pint of it allow a pound of granulated sugar. Put the sugar in pans in the oven to heat. Return the juice to the fire and boil for twenty minutes; skim it, pour into it the sugar and stir until this is dissolved, bring again to the boil, and remove the kettle from the fire. Set jelly glasses on a wet cloth to prevent their cracking, and fill at once.

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NOTE.—I am often asked by those who wish to make genuine Dundee orange marmalade where the bitter Seville oranges may be procured that impart the distinctive flavor to the Scotch marmalade. In answer I will suggest the use of grape fruit—one large “shaddock” to a dozen oranges substituted for the Seville oranges. The flavor is delicious.

PICKLES

In the warm days when the thought of “sweets” brings no desire, but rather an aversion for them, it requires courage to put up preserves, and a certain amount of faith is necessary to make the housewife feel that she will ever want to eat the rich and cloying dainties. But with pickles it is another story. During the dog-days the thought of the biting acid is pleasing, and the recollection of pungent spices tempts the appetite. So the housewife enters into the preparation of her pickles with zest that makes the task a pleasure.

To be on the safe side one should, in making pickles, always use a porcelain or agate-lined preserving kettle, as the action of sharp acid upon a copper vessel may, unless great care be practiced, produce a corroding poison.

Wax for sealing jars and bottles

Make a mixture of one-third resin and two-thirds beeswax. Heat together, mix well and put away until needed. When it is to be used lay a lump of it on top of the jar or bottle to be sealed, and press it down with a hot shovel. This will melt it, and thus seal the cork.

Cucumber pickles

Choose only small cucumbers, as they make pretty, as well as tender, pickles. Lay one hundred and fifty small cucumbers in cold water for an hour. Remove and drain, then turn into a perfectly clean stone crock, and pour over them cold brine, so strong that an egg will float on the surface. After standing in this for three days the pickles may be removed, drained and dried on a clean towel. Wash the stone crock and return the cucumbers to it. Cover with pure water until the next day. Have ready on the range hot vinegar in which you have boiled two minced onions, twenty cloves, an ounce, each, of mustard and celery seed and a few blades of mace. Fill the jar with this boiling mixture, and add a cupful of sugar, stirring the cucumbers up from the bottom. Cover tightly. In a week scald the vinegar again, and return to the jar. Let the pickles stand for six weeks before using. Six months is even better.

Sliced cucumber pickles

Slice three dozen large yellow cucumbers and boil them for half an hour in enough vinegar to cover them. Meanwhile, into a gallon of cold vinegar stir a tablespoonful, each, of onion juice, ground horseradish, cinnamon, black pepper, ginger, a half-teaspoonful of paprika, a tablespoonful of celery seed and a half-pound of sugar. Drain the boiled cucumbers, turn them into the spiced vinegar, put all into a kettle and simmer for two hours before putting into glass jars.

Pickled onions

Select the small white “button onions” for pickling. Lay them in a strong brine for four or five days. Drain and put into a fresh supply of brine boiling hot. Cook five minutes. Drain and lay in clear, cold water for a day. Drain once more, turn the onions into pint jars and pour scalding spiced vinegar upon them. Allow them to become tender before using.

Pickled butternuts

These should be picked when tender enough to be pierced with a needle. Cover with very strong brine and keep the nuts in this for three days; drain and recover with brine. At the end of three days drain again and leave in fresh cold water for six hours. Bring to a boil a gallon of vinegar in which you have stirred a cupful of sugar, two tablespoonfuls, each, of whole cloves and peppercorns, a tablespoonful of allspice and eight blades of mace. Boil for ten minutes, pack the nuts in a crock and pour the scalding vinegar over them. At the end of three days drain off the vinegar, bring it to the boil, and pour it again over the nuts. Cover and set aside for six weeks before eating.

Peter Piper’s pickled peppers

Cut a slit in the sides of large green peppers and extract the seeds. Lay in strong brine for three days and in cold water for one. Make a stuffing of eight tablespoonfuls of chopped cabbage, four tablespoonfuls of English mustard seed, a teaspoonful of celery seed, two teaspoonfuls of chopped onion, a teaspoonful, each, of grated horseradish, whole peppercorns and ground mace, a half-teaspoonful of ground mustard and a heaping tablespoonful of brown sugar. Moisten to a paste with salad oil and stuff the peppers with it, closing the slit afterwards, and wrapping with soft string. Pack in a stone crock and fill the crock with scalding vinegar to which has been added a half-cup of brown sugar. Scald the vinegar a week later and return to the crock. Cover and let it stand six months before using.

Stuffed mangoes or peppers

Cut the tops from green peppers, and with a sharp knife remove the seeds. Fill the peppers with salt and cover with cold water. Let them stand thus for two days, then drain; leave in cold water for a day and fill with a stuffing made of two tablespoonfuls of minced cabbage, two tablespoonfuls of horseradish, grated, a teaspoonful of minced onion, a half-teaspoonful, each, of powdered mace, nutmeg and ginger, a teaspoonful, each, of celery seed, peppercorns and ground mustard, a teaspoonful of sugar and a tablespoonful of salad oil. When the peppers are stuffed tie on the tops with soft twine, pack in a crock and fill the crock with boiling vinegar. Repeat the scalding a week later. Cover, and let them stand for several months before using.

Pickled pepper hash

Wash and dry five large green peppers and one red one, cut them open and remove all the seed, then chop the shells quite fine. Next, take a good-sized head of cabbage, remove all imperfect leaves, cut it up and chop fine. Place both cabbage and peppers in a bowl and mix well together; add two tablespoonfuls of brown mustard seed, three tablespoonfuls of salt, one of sugar and enough good cider vinegar to cover the whole; stir all well together and put into pickle bottles. This will be ready for use in two days, or it will keep for winter use.

Pickled cherries

Bring to the boiling point a pint and a half of vinegar, into which you have stirred half a cupful of brown sugar, a tablespoonful of whole cloves and a dozen blades of mace. Boil all together for five minutes, and set aside to cool.

Have ready three quarts of firm, tart cherries (leaving the stones in them) and put them into glass jars. Strain the spices from the cold vinegar, and pour the vinegar over the fruit, filling the jars to the brim. Seal at once.

Martinia pickles

Gather when a needle will pierce the vegetables; wash and pack down in a stone jar, then cover with cold brine strong enough to bear up an egg. Let the pickles stand in this for three days, stirring them up each day from the bottom. Drain and pour cold water over them, letting them stand for twenty-four hours in it. Drain this off, and pack the pickles in quart jars. Have ready scalding vinegar in which you have boiled for ten minutes a dozen whole cloves and peppercorns, four blades of mace and two teaspoonfuls of mustard seed. Fill the jars with the boiling vinegar, add a tablespoonful of sugar for each quart of vinegar, and screw on the covers. Let the pickles stand for six weeks before using.

Pickled string beans

Remove the strings and boil the beans until tender in slightly salted boiling water; put into glass jars, pour heated spiced vinegar over them and seal up tightly, as you would canned beans.

Green tomato pickle

Slice a gallon of unpeeled green tomatoes and six large onions and mix them together. Stir into these a quart of vinegar, one cupful of brown sugar, a tablespoonful, each, of salt, pepper and mustard seed, and a half-tablespoonful, each, of ground allspice and cloves. Stew all until the tomatoes are very tender, then put into glass jars and seal.

India relish (No. 1)

One pint of young string beans, cut into inch lengths; one pint of very small cucumbers (an inch long), each cut into three pieces; three sliced cucumbers, one pint of button onions (peeled), four long red peppers, cut small; one cup of green nasturtium seed, one medium-sized cauliflower, cut into small clusters.

Put all these ingredients into a stone crock in layers thickly strewn with salt, the uppermost layer being of salt. Cover with cold water, put a plate on top, weighted with a stone to keep the vegetables from floating, and leave in the cellar for three days.

Drain off the brine, rinse with cold water by putting the vegetables in a colander and holding it under the faucet; return to the crock, cover with cold fresh water and leave for twenty-four hours.

Have ready three quarts of vinegar, one teaspoonful of Hungarian sweet pepper (paprika), one teaspoonful of cloves, one teaspoonful of celery seed, two tablespoonfuls of curry powder, one teaspoonful of ground mustard, one teaspoonful of mace, one teaspoonful of grated horseradish, one and a half cupfuls of brown sugar. Let this mixture come to a boil, put in the drained vegetables, and simmer ten minutes after it begins to boil. Turn into a stone crock; cover closely and let all stand forty-eight hours.

Drain off the vinegar and bring it to a boil; pour over the pickles and leave them for a day longer. Fill small glass jars with the relish, cork and seal. Keep in a dark closet. It will not be ready for use under three weeks. Six weeks are better.

India relish (No. 2)

Two pounds of citron melon or watermelon rind, two heads of cabbage, white and firm; six white onions, one large cupful of sugar, one heaping teaspoonful, each, of ground cinnamon, mace, paprika (Hungarian sweet pepper), mustard and powdered alum, one tablespoonful of curry powder, one quart of vinegar, two tablespoonfuls of celery seed, one tablespoonful of salt.

Prepare the melon by cutting off the green rind and scraping away the softer inner coating, leaving less than an inch, firm and white, to be treated. Cut into thin strips, put into an agate-iron or porcelain-lined kettle, cover with cold water and sprinkle a tablespoonful of powdered alum over it. Cover closely and cook gently—never fast—for three hours. Drain well and cover with ice-water. Change the water twice in four hours, and then wipe the melon dry.

Cut the cabbage into quarters, cook in boiling water slightly salted for fifteen minutes. Let it get perfectly cold. Parboil the onions and allow them also to get cold and stiff.

Now chop cabbage, melons and onions separately, and very fine. Mix all together in a large crock, and pour over them the scalding hot vinegar, in which have been boiled for one minute the spices, sugar and celery seed.

Leave the crock covered twenty-four hours, strain off the vinegar, bring it to a boil and pour again over the mixture in the crock. Repeat this for three days in succession, after which pack in small jars, cover closely and set away to ripen. It will be ready for use in six weeks, but improves by keeping. The result will repay the housewife for the trouble of making.

Pickled watermelon rind

Allow three pounds of brown sugar to each quart of vinegar. Bruise four ounces of stick cinnamon and two ounces of cloves; tie in a mustard bag and boil five minutes with the vinegar. Pour this over the pared and sliced rind and let it remain twenty-four hours. Drain off the liquid, reheat and pour over the rind again, and let it stand for twenty-four hours. Then boil all together for a short time, and put into jars.

Pickled nutmeg melons

Young musk or nutmeg melons, four tablespoonfuls of English mustard seed mixed with two tablespoonfuls of scraped horseradish, one teaspoonful of ground mace and nutmeg, two teaspoonfuls of chopped garlic, a little ginger, one dozen whole peppercorns; one-half tablespoonful of ground mustard to a pint of the mixture—allowing one tablespoonful of sugar to the same amount; one tablespoonful best salad oil to each pint of the mixture; one teaspoonful of celery seed. Cut a slit in the side of the melon and extract the seeds. If you can not get them out in this way cut a slender slit out, saving it to replace. Lay the melons in strong brine for three days. Drain off the brine and freshen in pure water for twenty-four hours. “Green” as you would cucumbers—that is, have a kettle lined with green vine leaves, and lay the melons evenly within it, scattering powdered alum over the layers. A piece of alum as large as a pigeon’s egg will be enough for a two-gallon kettleful. Fill with cold water; cover with vine leaves, three deep; put a close lid or inverted pan over all, and steam over a slow fire five or six hours, not allowing the water to boil. When the melons are a fine green remove the leaves and lay the melons in cold water until cold and firm. Fill with the stuffing; sew up the slit, or tie with pack thread. Pack in a deep stone jar and pour scalding vinegar over them. Repeat this process three times more at intervals of two days; then cover and set away in a cool, dry place. They will not be “ripe” under four months, but are very fine when they are. They will keep several years.

Pickled gherkins

Put the “prickly cucumbers” by the layer in a stone crock, strewing each layer thickly with salt; then pour in enough cold water to cover them. Lay a heavy plate on the top of all to keep them from floating. Leave the pickles in brine for a fortnight, frequently stirring them up from the bottom. Pick all over, rejecting such as are soft, and lay the firm ones in a kettle lined with grape leaves, sprinkling a generous pinch of alum over each layer of gherkins. Cover with cold water and three thicknesses of grape leaves over the surface of the water; put on a closely-fitting top and steam over a low fire for half a day. Drain the pickles and throw into cold water. Have ready a gallon of vinegar to which have been added eighteen allspice, three dozen cloves, three dozen black peppercorns, a dozen blades of mace, and a cup of sugar. Boil this vinegar for five minutes, then pack the cold gherkins in jars and fill the jars with the scalding vinegar.

Ripe cucumber pickle

Select rather small ripe cucumbers of uniform size. Steam them for three hours in a closely-covered preserving kettle, lining this and covering the cucumbers with vine leaves if you can procure these. To a kettleful of material allow two teaspoonfuls of powdered alum, scattering it over each layer of the cucumbers. Of water there should be only just enough to cover the vegetables. When the period of steaming is at an end drain off the water and throw the cucumbers into very cold water. Change this four times in four hours.

Weigh the cucumbers and allow for every pound of these a pound of sugar and a half-cupful of cold water. Heat these two together gradually, and when they are hot lay in the cucumbers. Let them simmer very slowly until tender; take them out and spread upon dishes while you add to the syrup on the stove a pint of vinegar for every pound of the rind, and to every eight pounds of it a tablespoonful, each, of ground cloves, cinnamon and mace.

Chow-chow

Prepare a mixture of string beans, tiny cucumbers, small onions (peeled), a cauliflower (cut into clusters) and green tomatoes (sliced). Add to these four small, long, red peppers, and arrange the vegetables in a wide-mouthed jar, alternating each layer of these with one of salt. When all are in cover with cold water, laying a board with a weight upon it on top of the contents of the jar to keep them from floating. Leave them thus for three days, drain the pickles, wash them with fresh water and let them lie in unsalted water for a day. Make a pickle vinegar by cooking together a gallon of vinegar, a teaspoonful, each, of celery seed, white mustard seed, whole cloves, whole mace and whole black peppers, and one of ground horseradish, two teaspoonfuls of turmeric, three tablespoonfuls of ground mustard, and a cupful and a half of brown sugar. Put over the fire in a preserving kettle, and, when it reaches a boil, drop in the pickles. Be careful that there are no decayed ones among them. After they have simmered five minutes take them out with a skimmer and put into a stone jar. Pour the vinegar over them, and let them stand for two days. Drain the vinegar off; put it back on the fire, add to it a tablespoonful of curry powder, and, when the vinegar is boiling, pour it over the pickles in the crock. When cold, put the pickles into small jars and seal. Ready for use in two or three weeks.

Red cabbage pickle

Quarter the cabbage and lay in a jar. Cover with salt and let it stand for twenty-four hours. Drain off the brine; wipe dry and cover with cold water for twelve hours. Bring two quarts of vinegar to the boil, spicing it, as you do so, with equal quantities of whole cloves, white peppers and blades of mace broken into tiny bits, a half cupful of sugar and two tablespoonfuls of celery seed. Pack the cabbage into a crock, and, after the vinegar and spices have boiled together for ten minutes, cover the cabbage with the scalding vinegar. Cover, and keep in a cool place. It must not be used under six weeks or two months.

SWEET PICKLES

In putting up sweet pickles bear in mind that the fruit of which they are made must be very thoroughly cooked. If this precaution is not taken fermentation may possibly set in and the contents of your jars will be spoiled. Under the head of sweet pickles may be included such relishes as spiced grapes and currants, as well as the larger fruits.

Pickled peaches

Choose firm, freestone peaches for pickling. Morris whites are good for this purpose. Peel the peaches, dropping them into cold water as you do so, to preserve the color. Drain and weigh the fruit, allowing to every three pounds of it a pound and a half of sugar (granulated) and a cupful of vinegar. Stick a whole clove into each peach and put the fruit and sugar in layers in a porcelain-lined preserving kettle. Put the vinegar on to boil in a separate saucepan with a cheese-cloth bag containing a tablespoonful, each, of mace, cinnamon and cloves. Boil this for five minutes, then remove the spice bag. Cook the sugar and peaches together for five minutes more, and add the vinegar. Boil until the fruit looks clear, and is tender, but not broken. Remove the fruit carefully with a skimmer and spread upon platters to cool while you boil the syrup for fifteen minutes longer, or until it is very thick. Pack the peaches in jars set in a pan of hot water; fill with boiling syrup, and seal.

Unpeeled pickled peaches

Rub the down from peaches of uniform size, using a coarse towel to do this. Prick each peach with a fork, weigh them, and put them into a preserving kettle with barely enough water to cover them. When the water is just short of the boil remove the peaches, and to the water in the kettle add sugar in the proportion of three pounds to every seven pounds of the fruit. Boil for fifteen minutes, skimming two or three times. For every seven pounds of the fruit put in three pints of vinegar, one tablespoonful, each, of ground cinnamon, mace and allspice, and one teaspoonful, each, of cloves and celery seed, all well mixed and tied up in tiny bags made of thin muslin. Let all cook together for ten minutes after they have come to a boil; put in the fruit and let it stew slowly until tender. Remove it from the syrup with a skimmer, spread it on plates to cool, and let the syrup boil until thick. Put the peaches into glass jars, pour in the syrup and seal.

Sweet cucumber pickles

Lay small cucumbers in brine for three days, then drain and lay in fresh water for a day. Line a kettle with grape leaves and arrange the cucumbers in it in layers, scattering a pinch of alum over each layer. Cover with cold water and three layers of leaves; fit a lid on the kettle and steam the pickles (without letting them boil) over a slow fire for six hours. Drain the cucumbers, throw into cold water, and when they are firm pack in jars. Fill the jars with boiling vinegar that has been seasoned with a cupful of sugar to each quart, eight whole cloves, eight black peppers, six allspice and six blades of mace. Seal the jars at once. They will be fit for use in three months.

Pickled plums

Wipe firm plums with a damp cloth and prick each in several places to prevent bursting. Allow the same quantity of sugar, vinegar and spices to each pound of fruit as in recipe for pickled peaches. Put each kind of spice in a cheese-cloth bag by itself and the sugar, vinegar and spices all on the fire to boil at the same time. When the syrup is hot add the plums and stew until tender. Remove the plums to the heated jars, take the spice bags from the syrup, and pour this into the jars.

Pickled crabapples (No. 1)

Do not peel the apples, but wipe each one carefully. Weigh, and allow four and a half pounds of sugar to seven pounds of apples. Put the sugar and fruit in the kettle and add just enough water to cover the lower layer of fruit. Bring slowly to a boil, and cook until the apples are clear and tender, but not broken. When they can be pierced with a stiff straw they are done. Have ready boiling a pint of vinegar that has been spiced with cinnamon, cloves and mace. (The cloves may be whole, the mace and cinnamon broken into bits, and all boiled in the vinegar for ten minutes.) Add the spiced vinegar to the boiling fruit five minutes before the apples are ready to take out. Remove the apples, spread on platters; boil the syrup and vinegar until thick; pack the apples in jars, and fill these to overflowing with the boiling liquid. Seal at once.

Pickled crabapples (No. 2)

Weigh and peel fourteen pounds of Siberian crabapples, and measure out a quart of vinegar and eight pounds of granulated sugar. Put the apples in a kettle with a pint of warm water and stew gently for ten minutes. Drain, remove the apples from the kettle, and then put them back in layers, strewing each layer with sugar. Bring to a boil. Have ready boiling the vinegar, into which has been stirred three tablespoonfuls of broken stick cinnamon and whole cloves, and a tablespoonful of ground mace. Pour this spiced vinegar over the apples and boil for five minutes. With a perforated skimmer remove the fruit, spread it on platters to cool, boil the syrup until thick, pack the apples in jars, and fill the jars with the boiling syrup. Seal immediately.

Pickled beets

Select nice red beets and boil until tender. Plunge each one separately into cold water, and with your hands give a little twist to strip off the skin. Cut lengthwise into strips. Place these, not too closely, in glass jars, leaving room that the liquor may surround each piece. To two quarts of vinegar add four pounds of brown sugar and one-half teaspoonful of alum, powdered. Let this boil. After skimming, add one teaspoonful, each, of cloves, allspice, mustard, a few peppercorns—all unground and tied in a bag. Boil again, adding a little cayenne and salt. Pour over the beets. Next day drain off the syrup, bring to a boil, pour over the beets again, then seal. This pickle will be of a rich red color and very delicious.

Spiced cranberries

These are good with roast duck or game. Wash a quart of cranberries and put them into a saucepan with a half cupful of cold water. Tie in a small cheese-cloth bag a dozen cloves, a dozen allspice, two sticks of cinnamon (broken) and several blades of mace. Put this bag into the cranberries and water, and stew all together until the fruit is broken to bits. Remove the spice bag, rub the berries through a colander, add two teacupfuls of brown sugar, stir over the fire until dissolved, and set away to get cold.

Spiced grapes (No. 1)

Stem, pulp and seed the grapes, then weigh them. To five pounds of fruit allow two and a half pounds of granulated sugar and a teacupful of vinegar. Put all over the fire with two ounces, each, of stick cinnamon, broken into bits, and whole cloves. Boil until very thick. This will take about half an hour. The mixture should be so thick that the juice will not run. When this point is reached put the fruit into jelly glasses set in a pan of hot water. Cover the tops of the glasses with rounds of tissue paper and fasten on metal covers.

The wild or “fox” grape is good for spicing, when half-ripe. The grapes must always be firm, and not overripe.

Spiced currants

See preceding recipe.

Spiced grapes (No. 2)

Remove the skins from grapes, put the pulp over the fire and stew gently until it can be rubbed through a strainer that will not allow the seeds to pass. Weigh the pulp, and to every five pounds of this add a pint of cider vinegar, four pounds of brown sugar, three tablespoonfuls of ground cinnamon, and two of ground cloves. Stew all together until very thick. Pour into jelly glasses and cover with closely-fitting tops.

Spiced rhubarb

To two and a half pounds of rhubarb, washed and cut into inch bits, add a cupful of vinegar, two pounds of sugar and a tablespoonful, each, of cinnamon and cloves. Put all into a preserving kettle and boil steadily for half an hour. Put up in jelly glasses, as you would jelly.

Olive oil pickles

(Contributed)

Peel and slice fifteen large cucumbers and six onions. Salt down heavily and let them stand all night. In the morning drain; pour over them half a gallon of cider vinegar and let them stand four hours. Drain off the vinegar and heat with half a bottle of olive oil. Add some chopped red peppers and celery seed for seasoning and when thoroughly heated pour over the cucumbers and onions, put into glass jars and seal at once.

Sweet green tomato pickles

(Contributed)

Slice one peck of green tomatoes and two quarts of small white onions, and sprinkle over them a large cupful of salt. Let them stand over night in the brine. In the morning drain well and let them stand in cold water for a few minutes. Pour this water off and add enough vinegar to cover. Add two pounds of brown sugar, one-fourth of a pound of mustard seed and two tablespoonfuls each of allspice, whole cloves and stick cinnamon. Cook all together until the pickles are tender; put into jars and seal.

Pickled cauliflower

(Contributed)

Break the heads into small flowerlets, and boil ten or fifteen minutes in salt and water; take from the fire and drain carefully. When cold place in a jar, and pour over it hot vinegar in which have been scalded whole cloves, pepper, allspice and white mustard. Have the spices tied in a bag, and remove when well scalded. For each quart of hot vinegar add two tablespoonfuls of French mustard and half a cupful of white sugar. Be sure to cover the pickle with vinegar and keep covered closely.

Dill pickles

(Contributed)

Make a brine strong enough to bear an egg, then add half as much more water as you have brine. Wash the cucumbers in cold water, and into a stone jar put first a layer of cucumbers, then a layer of grape-leaves and a layer of dill, using leaves and stems. Continue in this way until the jar is full. Pour the brine over all and cover, first with a cloth, then with a plate, and put a weight on top of the plate. The cloth must be taken off and washed frequently as in making sauerkraut.

Peach mangoes

Halve firm, free-stone peaches when you have washed and wiped them to get rid of the “fur,” and remove the stones. Lay them in brine for two days and in fresh water for one. Stuff with a mixture of grated horseradish and mustard seed, adding a little celery seed. Tie the halves into shape with soft pack-thread; pack in a stone jar and pour spiced and sweetened vinegar over them. Cover closely. Scald the vinegar and cover the peaches with it again once a fortnight for two months. They will be fit to use in four months.

CATSUPS, ETCETERA

Catsups and spiced sauces are now so much used that the epicure feels they are an indispensable accompaniment to his roast or broiled meat, his bit of fish, or fowl, or dish of game. They may be prepared months beforehand and kept against the day of need. The same rule holds in the preparation of these relishes which we have quoted with regard to pickles. They must be cooked in a porcelain-lined vessel, or one of agate iron.

Chili sauce (No. 1)

Peel, and cut up together three dozen large tomatoes and a dozen onions. Chop into bits half a dozen green peppers and mix with the tomatoes and onions. Stir together a teacupful of brown sugar, five tablespoonfuls of salt, half a dozen teaspoonfuls, each, of powdered allspice, cloves and cinnamon, two teaspoonfuls of ground ginger, and a saltspoonful of paprika. Put these spices into three quarts of vinegar, add the vegetables, mix thoroughly, and cook steadily for two hours. When cold, bottle and seal.

Chili sauce (No. 2)

Peel and chop two dozen ripe tomatoes and six onions. Remove the seeds from two red peppers and chop the peppers fine; then stir them into the tomatoes and onions. Season all with a teacupful of granulated sugar, four tablespoonfuls of salt, three teaspoonfuls, each, of powdered allspice, cloves and cinnamon, and a teaspoonful of ground ginger. Pour over all two quarts of vinegar, and boil in a porcelain-lined kettle for two and a half hours. When cool, bottle and seal.

Chutney

Chop a white cabbage and eight onions. Pack in a crock with alternate layers of salt and let it stand twenty-four hours. Into a pint of vinegar stir a half-pound of brown sugar, a heaping teaspoonful, each, of tumeric, powdered alum, cinnamon, allspice, mace, black pepper, mustard and celery seed, and heat all to boiling. Pour this liquid over the cabbage and onions, and set aside for twenty-four hours longer. Now drain off the liquid, bring again to the boil, and pour it again over the pickle. Do this for three mornings; put liquor and vegetables together in the preserving kettle, boil for five minutes; set aside until cold, then pack in jars.

Piccalilli

Chop two fine large cabbages and a pint of onions, and mix. Pack down in a stone crock and stir in a handful of salt. Leave thus for twenty-four hours. Bring to a boil a quart of vinegar, into which have been stirred a pound of sugar and a tablespoonful, each, of the following ground spices—mustard, pepper, mace, allspice, celery seed, cinnamon and tumeric. Pour over the cabbage and onion, turn all into a preserving kettle and boil for ten minutes. When cold, pack in pint jars.

Grape catsup

Wash tart grapes, remove the stems and put the fruit into a kettle, with just enough water to prevent scorching. Stir often with a wooden spoon and cook until tender. Rub, a little at a time, through a fine colander. Reject the seeds and skins, and measure the pulp. To each quart and a pint of this add a pound of brown sugar, a cupful of white vinegar, a heaping teaspoonful, each, of ground cinnamon, allspice, mace, salt and white pepper, and a half teaspoonful of ground cloves. Boil long and steadily until the catsup is reduced to less than half the original quantity, and very thick. When cold, bottle, cork tightly and cover the corks with sealing wax.

Currant catsup

To four pounds of stemmed currants add two pounds of sugar, crush all together, and boil slowly until quite thick. Add one-quarter of a teaspoonful of salt, one-half pint of vinegar, one teaspoonful, each, of powdered allspice, mace and cinnamon. Boil up and bottle at once.

Mushroom catsup

Break into quarters firm, fresh mushrooms. Put a layer of the broken mushrooms into an earthen vessel and sprinkle with salt; then put in more mushrooms and more salt until all are used. Cover the vessel and set it on the cellar floor for three days, stirring the contents with a wooden spoon three times a day. At the end of this time, warm the mushrooms, mash them to a pulp, and strain through coarse netting, squeezing out all the juice. Boil this for ten minutes and measure. To every pint of the liquor allow a generous teaspoonful of whole peppers and allspice, a blade of mace, two slices of onion, a bay-leaf and a dash of paprika. Put liquor and spices over the fire, and boil until thick. Strain, cool and fill bottles with catsup. Seal tightly.

Tomato catsup

Slice a peck of unpeeled tomatoes with six white onions and boil together until so soft they can be rubbed through a colander. Now strain through a sieve and return to the fire with three bay-leaves, a tablespoonful, each, of powdered mace, pepper, cloves, sugar, salt, a half teaspoonful of paprika, and a tablespoonful of celery seed—this last tied up in a small cheese-cloth bag. Boil for nearly six hours, stirring frequently. Remove the bag of celery seed, and pour in a pint of vinegar. Bring again to a boil, and remove from the fire. When cold, bottle and seal.

Walnut catsup

Select walnuts but half-grown and into which a needle enters easily. Prick each clear through three times, pack in layers, strewing a handful of salt between the layers. Pour in cold water until the walnuts are covered, lay a heavy inverted saucer upon them to hold the walnuts under the brine, and keep them in it two weeks. Every day churn them with a wooden mallet to bruise and crack them into small bits. At the end of the fortnight turn off the brine, beat the nuts fine; cover them with boiling vinegar and add the reserved brine. Measure liquid and crushed nuts, and allow for each quart a teaspoonful, each, of onion juice and grated horseradish; two teaspoonfuls, each, of ground cloves and mace, and a tablespoonful, each, of ground ginger and black pepper. Boil steadily for two hours, run through a sieve, cool, bottle and seal.

Pepper vinegar

Break up half a dozen red peppers. Add three dozen black peppercorns and two tablespoonfuls of sugar to a quart of vinegar. Scald vinegar and sugar, and pour over the peppers. Put in a jar, steep eight hours, strain and bottle.

This is to be eaten with fish or raw oysters.

Mixed mustard

Into four tablespoonfuls of dry English mustard stir a tablespoonful of salad oil. When this is well rubbed in, add enough vinegar to make a smooth paste, a teaspoonful, each, of paprika, sugar and onion juice.

Beat hard until light, and bottle.

Home-made French mustard

Compound as directed in the preceding recipe, but have the vinegar scalding hot and when all the ingredients are beaten to a paste set this in a pan of boiling water; cover closely to keep in the strength and cook fifteen minutes. Make a large quantity at a time and put up in corked bottles or jars. It will improve with age.

THE HOME BREW

Tea (hot)

First. Never buy poor, cheap tea. It is the dearest in the end, in every sense of the word, being unwholesome, unpalatable and wasteful. One teaspoonful of good oolong, souchong, hyson or “bud” tea, will go farther than four of a mixture which, when brewed, tastes at the best, like boiled hay.

Second. Have the kettle boiling, and freshly boiled. An hour’s simmer after the boil has once been reached, makes the water stale and flat.

Third. Draw off the tea within three minutes after the water is poured upon the dry leaves. After that, the boiling liquid extracts tannic acid in pernicious quantities and strength.

Fourth. Have the cups hot and fill with clear tea, adding sugar, or cream, or both afterwards, to suit the taste of each drinker.

Cold tea

Strain the liquid from the leaves within a few minutes after it is poured on. Set away until cold. Half-fill glasses with cracked ice; add a slice of peeled lemon, a squeeze of lemon juice (if desired) and granulated sugar to taste.

Breakfast coffee

Allow a cupful of freshly ground coffee to a quart of boiling water. Put the coffee into the strainer and add the boiling water by degrees, until it is all in. Pour off into a heated pitcher, and return this to the strainer. Repeat until the beverage is of the requisite strength, and pour into heated cups.

After-dinner coffee

Make as directed in last recipe, allowing, however, three cupfuls of boiling water to one of freshly ground coffee, and run three times through the filter.

Never pass cream with black coffee in after-dinner cups—“demi-tasses,” as the French, who taught us to drink it, call the dainty digestive agent.

To ask for cream in such a case is a gastronomic and social solecism.

Café au lait

Make strong black coffee and, while hot, add to it one-third as much scalding milk. Cover and set in boiling water until needed.

Iced coffee

Set aside café au lait until cold. Fill tumblers half-full of cracked ice; sugar to taste, and pour in the coffee.

Chocolate

Heat two cupfuls of milk, and the same of water. Rub six tablespoonfuls of chocolate to a thin, smooth paste with cold water; pour the water gradually upon it; put into a saucepan and bring it quickly to a boil. Cook thus five minutes, pour in the milk and boil ten minutes longer. Sweeten to the taste of each drinker, and lay a tablespoonful of whipped cream upon the top.

If you would make the chocolate particularly good, heat a sillibub churn and beat the beverage hard for five minutes; set in a vessel of boiling water on the range to get smoking hot; pour out, sweeten, and cap with whipped cream.

Cocoa

It is made in the same way.

Cocoa nibs or “shells”

Wet two ounces of cocoa shells with a little cold water, and stir them into a quart of boiling water. Boil steadily for an hour and a half; strain, stir in a quart of fresh milk, bring almost to the scalding point, and serve. Sweeten in the cups.

Mint punch (very fine)

Put into your punch-bowl a cupful of granulated sugar; add the juice of six lemons, and stir until the sugar melts. Put in three peeled lemons, sliced very thin, and leave in the ice until you are ready to use it. Add, then, a dozen sprays of green mint and a quart, at least, of pounded ice. Stir well for a minute, and pour from a height into it, two or three bottles of imported ginger ale.

Tea punch

Pour a quart of boiling water upon four teaspoonfuls of good tea. Cover, and leave it for five minutes. Strain off, and cool. Half-fill the punch-bowl with cracked ice, add a cupful of granulated sugar and the strained juice of four lemons. Pour the tea over these, and, as it goes to table, add a pint bottle of Apollinaris water. Strew a handful of mint sprays on the surface, and serve at once.

Strawberry punch

Pour two cupfuls of strained fresh strawberry juice upon a cupful (heaping) of granulated sugar. Stir until the sugar is dissolved. Add the juice of a lemon, and four cupfuls of cold water. Let it get very cold upon the ice; stir well and put into a punch-bowl. Just before serving, add a tablespoonful of maraschino, and half a cupful of fine, whole strawberries.

Cherry wine

Stem and wash ripe, sweet cherries, and with a wooden mallet crush to a pulp. Press out all the juice and to each quart of it, add a half-pound of granulated sugar and a cupful of water. Stir thoroughly, pour into a crock; cover this closely with a thickness of cheese-cloth, and let the wine ferment for a month. When the fermentation has ceased rack off and bottle.

Lemonade, or plain sherbet

Roll, peel carefully and slice thin six lemons. Put into a pitcher or bowl with alternate layers of granulated sugar, two teaspoonfuls for each lemon. Leave on the ice until you are ready to serve; then add a quart of iced water and a great lump of ice.

Lively lemonade

Make as directed in preceding recipe, but pour in at the last, a quart of chilled Apollinaris, instead of the iced water.

Raspberry vinegar

Mash the berries and, when reduced to a pulp, add enough vinegar to cover them. Set close by the stove for twelve hours, stirring often. Strain and press; add as many raspberries (mashed) to the vinegar as before; cover and leave in the kitchen or in the hot sun for six hours. Now strain, and measure the juice; add half as much water as you have juice, and stir into this five pounds of granulated sugar for every three pints of liquid. Bring slowly to a boil, let it boil up once, and strain. Bottle, cork and seal.

Blackberry vinegar

Make this by the recipe for raspberry vinegar, only putting in five and a half pounds of sugar to every three pints of the juice and water mixed.

Rhubarb wine

Boil the rhubarb in a double boiler, adding no water after you have washed it and cut it into bits. Press out all the juice and measure this. Add as much water as you have juice, sweeten to taste, and add a cup of brandy to a gallon of the liquid. Bottle and seal.

Grape juice

Stem six quarts of grapes and put them over the fire with one quart of water; bring slowly to a boil and strain. Return the juice to the fire, bring again to the boil, bottle and seal, while scalding-hot.

Cherry bounce

Beat to a pulp two pounds, each, of sweet and tart cherries, and mix together. The beating should be done with a heavy mallet that the stones may be crushed. Stir into the mashed fruit a pound and a quarter of granulated sugar; turn all into a stone crock, and stir in a quart of white whiskey. Leave thus for an hour; stir and pour into a demijohn. Cork and let it stand for a month, shaking hard each day; then let it alone for six weeks without shaking. Rack off, strain and bottle.

Wild cherry bounce

Bruise with a potato beetle five quarts of ripe, wild cherries, and stir into them four cupfuls of granulated sugar. Turn into a stone crock, cover, and set in the cellar for twenty-four hours. Now, add a quart and a cupful of brandy—stirring it in well. Let the mixture alone for six weeks—stirring every few days—before straining off the liquor through double cheese cloth. Bottle and seal. When ready for use, fill liquor glasses with crushed ice and pour the crimson cordial into them. It is an excellent tonic, and also good for a cough.

Homemade grape wine (No. 1)

Put the grapes, stems and all, into an open cask, and mash them. Cover your cask with cheese-cloth to prevent anything from falling in, as one crumb of bread will change the contents into vinegar. When the grapes have fermented, pass through a fruit press; turn the juice that has been extracted into a clean, close cask, and let it remain on its side for a month, when your wine will be ready to be bottled. By no means disturb the cask, or the wine will not be clear. Keep the wine in a dark, cool place, and lay the bottles containing it on their sides. When the grapes are fermenting, stir every day.

Grape wine (No. 2)

Crush out the juice of ripe grapes, after having picked them from the stems. A large quantity could be crushed in a cider press, but when only a few are to be used they can be mashed in a crock, or clean tub, with a potato beetle. Strain, then, through a bag, squeezing or pressing this so as to get all the juice possible. To each quart of the juice add half a pound of white sugar, and put away in a clean cask, or big jar to ferment. Cover the top, or the bung-hole, with a piece of netting. Let the juice and sugar ferment for three or four weeks, until it is clear and still. Pour it off the lees carefully, and bottle.

Matzoon

Take one and a half ounces of prepared matzoon, which you can get at drug stores, and one quart of fresh milk. Stir well and place in a pitcher at a temperature of from 70 to 90 degrees, for from nine to twelve hours, until it begins to thicken like junket; then beat it for ten minutes. Bottle in patent-stoppered bottles, and put on ice. Fresh matzoon may be made from that which you have prepared in this way. You have to buy but one bottle to start with. This quantity makes three bottles, not quite full, as it effervesces like koumiss.

Strawberry wine

Mash and strain six quarts of ripe strawberries. To every quart of juice add a quart of water and a pound of sugar. Stir well, and turn into a crock to ferment. When fermentation ceases, rack off carefully, bottle and seal.

Dandelion wine

Steep the dandelion flowers in boiling water for five minutes, and strain off the liquid, pressing the flowers hard. Sweeten to taste and add brandy in the proportion of a pint to every four gallons of liquid. Put in uncorked bottles and keep in a cool place until fermentation ceases. Draw off and rebottle.

Dandelion cordial

Four quarts of dandelion blossoms; four quarts of boiling water; four quarts of granulated sugar; three tablespoonfuls of compressed yeast; two lemons grated fine; one orange.

Let the blossoms and water stand together until lukewarm; mix and add the sugar, orange, lemons and yeast; strain, and put in a cold place for two days; then strain again. Put into a keg and let it work, without tight corking, until as clear as water.

Dandelion tea

Pour boiling water over the dandelion blossoms; let them stand at the side of the fire to steep, but not boil, for five minutes; then strain, pressing out all the juice. Sweeten to taste and drink very hot, or cold, in a glass filled with cracked ice.

Ginger beer

Boil six ounces of bruised ginger in six quarts of water for half an hour; then add five pounds of loaf sugar, a gill of lemon juice, a quarter-pound of honey, and seventeen quarts of cold water, and strain through a cloth. When it is cold put in an egg and two teaspoonfuls of essence of lemon. After standing three or four days it may be bottled.

Ginger wine

Four gallons of water and seven pounds of sugar. Boil half an hour, skimming well; let the liquor get cold. Then squeeze in the juice of two lemons. Have ready three pints of water in which the peel of two lemons and two ounces of white ginger root (pounded fine) have been boiled one hour and left to get cold. Mix with the syrup and add three pounds of halved Malaga raisins. Put all into a cask, shake well; close the cask and let it stand in the cellar for two months before racking it off and bottling it. A lump of unslaked lime as large as a pigeon’s egg put into the cask will prevent souring.

Mead

Beat to a stiff froth the whites of three eggs, and mix with six gallons of water, sixteen quarts of strained honey, and the yellow rind of two lemons, peeled very thin. Boil all together during three-quarters of an hour, skimming it well; put it into a tub and, when lukewarm, add three tablespoonfuls of the best fresh yeast. Cover, and leave it to ferment. When it has worked, transfer it to a barrel, with the lemon peel in the bottom. Let it stand six months, and bottle it.

Strawberry punch

Mash two quarts of strawberries to a pulp, pour over them three quarts of water and the juice of two lemons. Stand in a cool place for four hours, strain, and stir into the liquid a pound and a half of granulated sugar. Stir until the sugar is dissolved, strain again, and set in a cold place until wanted. Serve in tumblers of crushed ice.

Sarsaparilla wine

To one gallon of water add one pound of sarsaparilla leaves and stems, two pounds of sugar, one-quarter of a pound of raisins, and one lemon. As the fruit contains a natural ferment, it will undergo that process spontaneously, without the use of yeast. Let it stand five days, strain and bottle. If you have not the herb, omit the sugar, and use in its place a gallon of sarsaparilla syrup.

* * * * *

(Purchase a “shaker” for compounding drinks in which cracked ice forms an important factor. This shaker consists simply of a thick glass tumbler, over which is turned, upside-down, a larger cup of tin. This cup fits tightly over the glass, and the contents of the tumbler may be vigorously shaken until thoroughly mixed and foamy.)

Iced orange juice

Make a syrup of a cupful of sugar and three-quarters of a cupful of water boiled together for ten minutes, then set aside until cold. Mix a half-pint of orange juice and a gill of lemon juice, and sweeten abundantly with the cold syrup. In sweetening this beverage, remember that the ice is still to be added, and that this, in melting, will dilute the syrup and thus render the drink more acid. Fill tumblers to the brim with finely-cracked ice and pour the orange mixture upon it. This is a refreshing beverage.

Milk shake

Have ready some sugar syrup made according to the directions in the recipe for iced orange juice. Sweeten a half-pint of unskimmed milk with the syrup; flavor with a half teaspoonful of vanilla extract; turn into the glass of your shaker, and add enough crushed ice to fill the glass to the brim. Shake long and hard before pouring into a chilled tumbler.

Koumiss

Dissolve a third of a yeast-cake in a gill of warm milk and add two teaspoonfuls of granulated sugar. Have ready scalded a beer bottle with a patent fastener. If you have not this, use an ordinary bottle with a straight cork, and soak the cork for half an hour to swell it. Fill the bottle three-quarters full of fresh milk, heated until just blood-warm, and pour in the yeast-mixture. Shake hard for two minutes, and cork tightly. If you use an ordinary cork, cord or wire it down. Set the bottle in the warm kitchen for six hours, or until the contents begin to “work” and foam. Then set in the ice-chest until needed. As one yeast-cake will make three bottles of koumiss it is quite as easy to make that quantity at once as it is to prepare one bottle of the stimulating and nourishing beverage.

Blackberry cordial

(Contributed)

Warm and squeeze the berries; add to one pint of juice one pint of sugar, one-half ounce of powdered cinnamon, one-fourth ounce of mace, two teaspoonfuls of cloves. Boil all together for one-fourth of an hour; strain the syrup, and to each pint add a glass of French brandy. Two or three doses of a tablespoonful or less will check any slight diarrhea.

It will arrest dysentery if given in season, and is a pleasant and safe remedy.

Raspberry cordial

(Contributed)

Sweeten the berries a little sweeter than for table use, and let them stand over night. In the morning lay in a hair sieve over a bowl; let them remain until evening, so as to thoroughly drain; then put the juice into a thick flannel bag; let it drain over night, being careful not to squeeze it, as it takes out the brightness and clearness. Do all this in a cool cellar or it may sour. To two pints of juice add one pint of French brandy and sweeten to taste.

Toast water

(Contributed)

Toast a pint of bread crusts very brown; pour cold water over them, let them stand for an hour, strain, and add cream and sugar to taste. The nourishment in the bread is easily absorbed when taken in the liquid form.

Slippery-elm tea

(Contributed)

Pour one cupful of boiling water over one teaspoonful of slippery-elm bark. When cold, strain, and add lemon juice and sugar to taste. This is very soothing in case of inflammation of the mucous membrane of the throat.

Apple tea

(Contributed)

Roast two large sour apples and pour boiling water over them. When cold, pour off the water, strain, and sweeten to taste.

Flaxseed tea

(Contributed)

Pour a pint of boiling water over an ounce of flaxseed and a little licorice-root, and let it stand where it will keep warm but not cook, for four hours. Strain through a piece of linen and make fresh every day. This is an excellent drink for a fever patient who has a cough.

Flaxseed lemonade

(Contributed)

Over four tablespoonfuls of flaxseed pour one quart of boiling water and let it steep three hours. Strain, sweeten to taste, and add the juice of two lemons. If too thick, add more water. This is very soothing in colds.

Egg-nogg

(Contributed)

Beat until very light, the yolk of one egg and a teaspoonful of sugar; then add the white of the egg beaten to a stiff froth. Stir well together, pour into a glass, and add a teaspoonful of rum or brandy and as much milk as the glass will hold. It will give more nourishment if whipped cream is used instead of milk.

Serve with grated nutmeg over the top.

FORMAL BREAKFASTS AND LUNCHEONS

The social breakfast is becoming more and more of a function. Not the early morning breakfast, where the tempers of the eaters are not always under perfect control, but a later and more leisurely meal, to which guests are asked and where much the same laws of convention apply that are observed at a luncheon. In fact, the breakfast resembles a luncheon in most respects. Here, as at luncheon, the hardwood table is bare except for a handsome white square, and for doilies under the dishes and plates. The table is spread as for luncheon, the knives at the right, the edges turned towards the plate, the tumbler near the points of these, the spoon laid by the knife, the forks at the left, and beyond them the napkin, a piece of bread folded in it. At the left also stands the bread and butter plate.

At the breakfast, however, there is a little less formality than at the luncheon, as there are also fewer and less elaborate courses. For, although the breakfast is usually served at twelve or half after—only a little earlier than the ordinary mid-day meal—it is regarded as less conventional in nearly every respect.

Soup is not served at the formal breakfast any more than it would be at the family meal known by that name. The whole bill of fare is rather an amplification of the common breakfast than a variation from it. For that reason sweets are out of place to conclude it unless one wishes to introduce the English fashion of having a pot of marmalade and toast brought in to wind up the repast.

Following this preamble are given a couple of menus that may serve as suggestions for the hostess who wishes to entertain at breakfast. It is an especially charming way of gathering one’s friends about one in the warm days when heavy dinners are out of the question and even late luncheons come at the hour when long sitting at meals is likely to be a weariness to the flesh. The summer breakfast may be served as early as eleven, or even as ten o’clock, while that of the late winter mornings may be held back until the noon hour:

BREAKFAST MENU. I

Fresh Strawberries Tomato Omelet French Rolls Broiled Chicken French Fried Potatoes Coffee in large cups Grapefruit Salad Crackers Cream Cheese

BREAKFAST MENU. II

Iced Orange Juice Poached Eggs with Asparagus Tips Toast Lamb Chops Green Peas English Muffins Coffee in large cups Cream Tomato Salad Wafers Brie or Roquefort Cheese

Either of these menus may be adapted to any season. For example, if the breakfast be a spring or summer function, the strawberries may be served—large strawberries, unhulled, to be dipped in sugar and eaten with the fingers, in the fashion that we have imported from England. If the berries are not in season, however, the orange juice, made so cold as to be almost frappé, and served in small punch-glasses, may take their place. Either the berries or the orange juice should be on the table when the guests take their seats. Nothing else should be there then, except the regular furniture of the table, the glass or bowl of flowers in the center of the board, the piece of bread laid in the napkin and the butter ball or tiny print on the bread and butter plate. Hors d’oeuvres are out of place on the breakfast table, unless you have radishes, which are decorative as well as appetizing.

When the fruit has been eaten and has gone, the omelet may come in. This should appear whole. A Spanish omelet, with the rich yellow of the eggs, the red of the tomatoes and the green of the peppers, is too pretty a thing to be cut before the guests have had a chance to see it in all its beauty. It may be passed to each guest, or, better still, served by the host or hostess. In putting down a plate in front of any one the waitress should approach on the right side, just as, when she is passing a dish from which the guest is to serve himself, she should offer it on the left. In the case of the eggs, which are usually prepared in individual dishes, she should put a plate in front of the guest, standing on his right side as she does so. A small doily may be laid under each nappy. The toast may be either dry or buttered. The rolls should have been put in the oven long enough to become heated.

For the third course of the meal rather large breakfast plates should be used, and these must be well heated. The chicken may be passed or carved on the table; the chops should be passed. So should be the potatoes and peas. The hostess should serve the coffee at this point, having the equipage in front of her at the head of the table as she would at a family breakfast. The cream and sugar may be passed that each guest may add the “trimmings” to his coffee to suit himself.

Either the grapefruit salad or the cream tomato salad is feasible at almost any time of year. With it are served the crackers and cheese—on the same plate. This concludes the meal, unless, as I have said, you wish to introduce the jam-pot and hot toast. But in most cases the guests will have had all they want by this time.

At a breakfast the guests may be both men and women—provided one is able to find enough disengaged men to make a fair sprinkling. The breakfast should not be too large a gathering. Not less than four, not more than eight, is a good rule.

At the luncheon, on the contrary, there may be any number that the table can accommodate, and men are usually barred. The luncheon differs from the breakfast, too, in being a more formal function. Never at a luncheon could a guest rise from the table to wait on herself or some one else, as may be done at a breakfast, without risking the proprieties of the occasion. The table is set in the same way, but the linen should be, if possible, more elaborate. More embroidery, or richer lace, is permissible on the cloth and center-piece, and color may be admitted more freely than at the breakfast. The flowers may be more and loftier, and at an elaborate luncheon a corsage bouquet for each guest, or at least a fine flower laid at each place is en régle. There may be place-cards also, and even favors, although these are by no means necessary, or in most cases, desirable. On the table, as well as the necessary plenishing, are small dishes of salted almonds, olives, radishes and bonbons. Wine may be served also, if one wishes it, and the glitter of the wine-glasses adds to the beauty of the table. If artificial light be preferred, there may be candles with colored shades that harmonize with the tint of the flowers, and the china should be as much in keeping with this chosen shade as possible. The luncheon, where only one color is prominent, is much more artistic than that where there is a confusion of hues.

The accompanying luncheon menus may, like those given for the breakfast, serve as suggestions to the hostess on the lookout for a harmonious bill of fare:

LUNCHEON MENU. I

Oyster Cocktails Cream of Pea Soup Salmon Cutlets Duchesse Potatoes Broiled Chicken Green Peppers Stuffed with Rice Lettuce Salad Crackers Camembert Cheese Orange Mousse Small Cakes Coffee

LUNCHEON MENU. II

Fruit Frappé Little Neck Clams Chicken Bouillon Baked Bluefish Broiled Tomatoes Sweetbreads in Timbales Stuffed Lamb Chops and Mushrooms Green Peas Cucumber Salad Crackers Crême Gervais Cheese Café Parfait Coffee

The oyster cocktails or the fruit frappé should be on the table when the guests enter the room, the hostess leading the way with the guest of honor. No formal order is necessary in the entrance of the rest of the company. After this first course the plates are changed in the usual fashion, taking from the right and replacing from the same side. The soup is served in bouillon cups. In neither luncheon is anything carved on the table, although occasionally, when a crown of lamb or whole chickens are served, or even fillet of beef, the hostess carves. But she should not attempt this unless she has a very poor carver in the kitchen or is remarkably deft at it herself.

The table is not crumbed until after the salad course, and the work is always done with a napkin. The silver crumb-knife is altogether out of favor at present. At this stage, too, all the hors d’oeuvres are removed except the bonbons. These are often taken into the drawing-room after the luncheon for the guests to nibble while they chat for the prescribed time before taking their departure. Often the coffee, too, is served in the drawing-room.

When wine is served at a ladies’ luncheon it is usually some light wine, like Sauterne. Only one wine is necessary, although occasionally sherry is offered with the fish. If a liquor is served afterwards it is generally crême de menthe, poured into tiny glasses, first filled to the brim with crushed ice. It is said to be an excellent digestive.

CONCERNING DINNER GIVING

The formal dinner is the most dignified function in the social calendar. Even a big luncheon is less stately, and, by comparison, breakfasts, afternoon teas and evening parties are mere child’s play.

A dinner is the one meal with which liberties can not be taken. Yet there are rash souls who have attempted it and have even introduced at a dinner a course cooked in a chafing-dish. Such efforts may meet with the approval of a few youthful and frivolous souls, but they can only shock those who have a proper appreciation of the esthetics and ethics of gastronomy.

All this applies to the formal dinner, to which guests are invited long in advance and where the staid succession of courses can be compared only to the progress of the units of the solar system. One can understand the dismay of these when a comet darts across their established orbits. Such is the effect produced upon the graduate diner-out when variations are attempted in the solemn dinner of state.

But there is another sort of a dinner—The Little Dinner. It would never claim capitals on its own account, but they are bestowed willingly by those who have fallen victims to its charms. At the little dinner the bill of company is considered as well as the bill of fare, and neither is chosen without deep thought. No chances are taken when there can be but four or six or eight to sit down to the table and where the courses are few enough to demand perfection in each.

As a matter of course, this can not be managed without labor. The hostess must give close attention to every item on the menu. She must see that her table is all it should be in appearance and that there is no chance for any hitch in the proceedings. For while not so tremendous an affair as the many-coursed dinner, the little dinner still has a dignity all its own and with this one may not trifle.

The table should be spread with the finest and whitest of damask over the “silence cloth” that is now indispensable in every well-regulated household. More and more the fancy is growing to have the center-pieces at a dinner, of pure white, with no touch of color. That may be supplied by the flowers, the china, the candle shades. The center-piece may be of linen, rich in embroidery or heavy with lace, but all must be colorless.

The flowers that are in the center of the table may be in a rather low receptacle, so as not to interfere with the conversation or glances of the guests seated opposite one another. The candelabra, or dinner lamps, may stand at the corners of the table. Here and there may be little dishes in silver, cut glass or rare china, holding such hors d’oeuvres as salted nuts, radishes, olives and the like, and bonbons. Except for carafes of water there should be nothing else on the table besides the furniture of the individual covers.

This is substantially the same as at a luncheon. The service plate, the knives on the right, the forks on the left,—one for each course,—the soup spoon laid with the knives, the water glass and wine glasses to the right, the napkin, a piece of bread folded in it, to the left. There is no butter used at a dinner and the bread and butter plate is therefore not needed. Always space enough should be allowed between the places to prevent crowding.

Of the menus that follow two are for the little dinner. The third is for a rather more elaborate function, and the fourth may serve as an outline for one of the big dinners that every one has occasion to give once in a while.

DINNER MENU. I (FOR VERY LITTLE DINNER)

Anchovy Toast Cream of Asparagus Soup Roast of Lamb Green Peas Browned New Potatoes Lettuce Salad Crackers Brie Cheese Olives Wine Jelly with Whipped Cream Coffee

DINNER MENU. II

Little Neck Clams Consommé à la Royale Asparagus with Hollandaise Sauce Roast Capon Rice and Green Peppers Creamed Spinach Shrimp Salad Crackers Roquefort Cheese Stuffed Olives Pistachio Ice Cream Coffee

DINNER MENU. III

Raw Oysters Cream of Celery Soup Baked Shad French Fried Potatoes Sliced Cucumbers Broiled Sweetbreads Fillet of Beef, Mushroom Sauce Tomato Farcies Rice Croquettes Asparagus Salad Olives Radishes Strawberry Mousse Crackers Camembert Cheese Coffee

DINNER MENU. IV

Caviar on Toast Raw Oysters or Clams Consommé Baked Halibut Stuffed Tomatoes Parisienne Potatoes Mushrooms on Toast Spring Lamb, Mint Sauce Green Peas Sweetbread Croquettes Sherbet Roast Duck, with Olive Sauce Crab Salad Nesselrode Pudding Fancy Cakes Coffee Celery Crackers Gorgonzola and Roquefort Cheese

For the little dinner as for the big the service is essentially the same. The appetizer, or the oysters with which the meal begins, should be on the table when the guests come into the room, the host leading the way with the guest of honor, the other guests following the couple, and the hostess bringing up the rear with the man to whom she wishes to show especial attention.

The service plate, which is on the table under that containing the appetizer, is left there until after the soup has been eaten. In fact the guest should never be left without a plate in front of him. As soon as one that has been used is taken away the service plate should be restored, to be in turn taken away when the next plate from which he is to eat is put before him.

The serving should all be done from the right, as has been directed in the chapter on luncheons, and the dishes passed on the left side. The soup may be served by the hostess at a little dinner, but always at the large dinner and often, too, at the smaller function the plates are filled by the servant in the pantry and placed before the guests. The entrées are passed. The roast is rarely carved on the table, even at a small dinner. The carving is done outside and the dish passed that each guest may serve himself. The day when the portion of each guest was put on his plate in the pantry and then put before him has unhappily passed. Unhappily, because it simplified matters for both the guest and the waitress.

In changing the plates, more than one plate should never be taken at a time. It is a favorite trick with lazy or unskilled waitresses to take off as much as can be carried. Sometimes they even go to the point of piling up all the various pieces that belong to one cover. This should not be permitted. Let there be an assumption of abundant service, even when this is lacking.

The salad may be dressed on the table if preferred, and this is often done at the little dinner. In that case the small basin in which the dressing is to be mixed is put before the hostess, together with the flasks of oil and vinegar, the salt and pepper and the fork with which the stirring is to be done. If chives or garlic is to be used, it should be in the bowl when this is brought in. The dressing may either be passed to each guest, or, better still, poured upon the salad in the dish, and this then passed.

When it comes to the ices the method of procedure is changed a little. The individual ices may be placed on the plates from which they are to be eaten and these then put in front of the guests.

The coffee may be served either at the table or in the drawing-room. The latter is always done, when the men are to be left behind to smoke. Under these circumstances there is usually cognac provided for them, while a liqueur of a milder type is offered to the women in the drawing-room. When all go out together they may either have the cordial—maraschino, chartreuse, benedictine, or whatever it may be, before leaving the table or in the drawing-room.

The service of wines is, in a way, a question by itself. It is not necessary to have more than one wine at a little dinner—a good claret, or sauterne, or Rhine wine. Poor champagne is one of the most wretched of beverages, and it takes a rich man to supply a really good article. If champagne is served, however, it should be ice cold, and may be poured after the fish. With the soup, sherry may be served, and claret with the entrées. If one has a number of wines, the white should be offered with the fish.

But, as I have said, a number of wines is not necessary except for a very large or formal affair. In fact, the use of wines is entirely optional. If they are to be used at all, however, it should be in the correct fashion, white wines chilled, claret the temperature of the room. The waitress should have a napkin pinned around the neck of the bottle and should stand on the right when she fills the glasses. She should watch these to see that they are not allowed to become empty.

One caution to the hostess, a caution which may perhaps be unnecessary. Never attempt a dinner unless you are sure of your waitress. An inexperienced maid or man has it in her power to ruin the best cooked dinner. No dinner, no matter what its perfections in other respects, can be satisfactory to the guests when the hostess is uneasy or annoyed about the conduct of the courses, the serving of the food.

Temperatures at which wines should be served

Claret should be served warm—not warmer than eighty nor colder than sixty-five degrees.

Bordeaux and burgundy should be served at a temperature of about seventy degrees.

Chablis and other white wines should be served at forty-five degrees.

Port at fifty-five degrees.

Sauterne and other white claret, fifty degrees.

Sherry is best at forty degrees.

Madeira should be at sixty-five degrees.

Champagne should have a temperature of thirty-four. To cool this it should be laid on the ice—the dry, for a half or three-quarters of an hour; the sweet, several hours before using. Great care should be taken when putting the bottles on the ice not to shake them.

SOME STUDIES OF COLOR IN FAMILY DINNERS

A green and white dinner

In the springtime you will have no difficulty in finding pale green leaves or delicate ferns with which to grace your table. Blossoms, such as the snow-drop, or the white wood-anemone, may be surrounded by fragile ferns and serve as a dainty floral piece for the middle of the table. Pear blossoms, with their bright green leaves, will form an attractive mass of flowers and foliage. If you have a center-piece and doilies embroidered with green silk, make use of them for this family dinner. If you do not possess such, your plain damask will be entirely in keeping. Your menu may be as follows:

Cream of Spinach Soup Lamb Chops Mashed Potatoes, Green Peas Lettuce Salad Cocoanut and Citron Layer Cake Crackers and Sage Cheese Coffee

A pink dinner

(For Friday.)

The month of June is the time of all the year for a pink dinner, for then the table may be decked with a profusion of pink roses that will delight the heart of the flower-lover. Set a huge bowl of these upon a white, or pink-and-white center-piece, dropping a bud or half-blown rose here and there upon the table-cloth. Have your lights softened by pink shades, and use as much white, or pink-and-white china as you have at your command.

Have the following menu:

Cream of Beet Soup Boiled Salmon Potatoes Fried Whole, Tomato Soufflé Beet and Celery Salad Strawberry Sponge Pink-and-White Cake Crackers and Cheese Coffee

A brown dinner

Need not be a somber array if you will give it in autumn, and study the countless shades of golden-brown, olive-brown, redbrown, greenish-brown, and even the purple-brown of the oak—exquisite and indescribable—which field, forest and fen offer to one who has the true artist’s love for color. Decorate your table and the room with autumn leaves, keeping the color scheme in mind all the time. Have brown nuts, and chocolate, and coffee bonbons, and if there be no brown china upon your shelves, see to it that there are no discordant hues.

MENU

Bean Soup Braised Beef Boiled Potatoes—browned Baked Onions Scalloped Tomatoes Salad of “Mignonette” Lettuce Chocolate Pudding Coffee Graham Crackers Camembert Cheese

A yellow dinner

Cream of Cheese Soup Boiled Fowls with Egg Sauce Stewed Carrots Yellow Turnips Buttered Rice Macedoine Salad French Tapioca Custard American Cheese Egg Crackers Café au Lait

Goldenrod, if in the autumn; daffodils in the early spring; coreopsis in summer, for decorations.

AN EVENING RECEPTION AND A CHAFING-DISH SUPPER

The old-fashioned evening party—which was by no means a dancing party, nor even a card party—has almost gone out of date. In this rushing day it seems next to impossible to pass an evening with one’s friends with only conversation to make the time glide pleasantly. If there is no special amusement for the sake of which the company is assembled, there must be music or recitations, or something else to prevent the guests from boring one another.

Still, once in a while even now there is an old-fashioned party. More often it takes the form of a reception to meet this or that distinguished person, or to celebrate some occasion. At such affairs, as at a wedding reception, it appears to be necessary to make up to the guests for the boredom they are presumably suffering by carrying out the principle—“feed the brute.” Accordingly, an elaborate collation is spread, and the men and women who have no other especially cheerful recollection of the evening, can at least testify that they have eaten and drunk well.

For such events the supper is a pretty serious affair, and unless the hostess has well-trained servants she would better commit the matter into the hands of professionals. Still, if she be one who herself looks well to the ways of her household, and has her own ample corps of competent domestics, she may, perhaps, achieve the supper without turning to outside help. In this case the refreshments will amount to much less in cost than if she relied upon professional caterers and waiters.

For the supper, which is to supply a large evening party, the bill of fare may, in a measure, resemble that already suggested for an extensive afternoon tea or reception. I give two menus, either of which is entirely suitable for an evening collation.

MENU FOR EVENING SUPPER.

I

Bouillon Creamed or Scalloped Oysters Lobster, Shrimp, or Chicken Salad Sandwiches, or Thin Bread-and-butter Ices and Parfaits, Cakes, Coffee, Fruit Punch

MENU FOR EVENING SUPPER.

II

Bouillon, Oyster Croquettes, Sweetbread in pâtés Salmon, or Chicken Salad Cold Turkey, or Chicken Mousses, Biscuits and other Ices Fancy Cakes Fruit Coffee Iced Tea Punch

The table is set in the dining-room, which is not opened until late in the evening. Everything that the house possesses in the way of handsome china, cut glass and silver may be called into requisition to beautify the occasion. There is usually a corps of waiters in attendance, although the gentlemen are also expected to do their duty in fetching and carrying, and in serving the ladies under their escort. There are times when they do nearly all the helping to the various dishes as well, but this custom grows less and less common.

Usually the table has a center-piece of flowers and fruit, which is meant for beauty rather than for use. If fruit is to be passed it is either served in smaller dishes, or is taken with care from the foot of the central pyramid, where its loss will not interfere with the beauty of the table. Piles of plates, napkins, knives, forks and spoons are arranged on the main table, or on a sideboard, and the dishes of salad, sandwiches, oysters, etc., are also on the principal table.

Such a supper as this is appropriate for a dancing party, a wedding reception or any other form of evening gaiety. As a rule, there is also a bowl of punch in evidence in the hall near the drawing-room to allay the thirst of those who can not wait until the full supper is served.

For smaller parties, like card parties, club reunions and the like, so elaborate a bill of fare is not necessary or desirable. For such functions as these the chafing-dish has supplied a felt want. With little trouble and comparatively small expense it is possible for the owner of a chafing-dish to set out a feast that will hardly fail to satisfy even a hungry college boy.

A couple of bills of fare are herewith suggested for the use of the hostess whose experience with the chafing-dish has been too limited to take her beyond the realm of lobster à la Newburg and Welsh rarebit. The amateur generally fancies that these are the only combinations which lie within the range of the chafing-dish, and it comes to him as a surprise to be told that there are scores of toothsome dainties he can manage if he have the knack of the chafing-dish.

CHAFING-DISH SUPPER.

I

Pigs in Blankets Chicken Bouillon Thin Bread-and-Butter Welsh Rarebit Ale or Beer Coffee

CHAFING-DISH SUPPER.

II

Scotch Woodcock Crackers Oysters or Clams, creamed Lettuce Sandwiches Cheese Fondu Coffee

For a chafing-dish supper there should be no more guests than can group themselves comfortably about the dining-room table. As a rule, the dishes that are prepared are not of the variety that one can eat readily from a plate balanced on the knee, or in the hand. If the main table be not large enough to permit of all being seated about it, there may be smaller tables for the “overflow.” If one chafing-dish is too small to prepare as much as the appetites of the eaters crave, there may be one at each end of the table, and there should be an expert in charge of each.

The table may be simply set—either bare, or covered with a plain cloth. Flowers are out of place in the middle of it, as interfering with the free view of the chafing-dish by the guests. For it makes no difference how often one has seen a dish cooked, there is always curiosity to see it done once more. About the chafing-dish are placed all the paraphernalia that attend upon that kind of cookery—the condiments, the utensils, the spoons, forks, knives, measuring cups and the like. In chafing-dish cookery nothing can wait, and everything that by any chance can be needed must be there in advance.

Let no one be so deluded by any amount of theoretical knowledge as to venture to make a maiden essay at chafing-dish cookery in the presence of a company of guests. There should always be a rehearsal beforehand. Nowhere else is stage fright more imminent. Nowhere else has it more disastrous possibilities.

If feasible there should be a servant at hand with a supply of hot dishes. All the other work of cooking and waiting may be performed by the hostess and her guests. The occasion should be most informal. Persons who can not unbend readily should never go to chafing-dish parties. They will find themselves much out of place. To those who are fond of easy laughter and simple fun and a good deal of nonsense, and whose digestions—this is chiefest of all—are in good working order, there are few social relaxations that are pleasanter than a chafing-dish “affair.”

Some recipes which may be cooked in a chafing-dish

[References are to pages.]

Scrambled eggs (79) Mince of tongue and eggs (81) Mince of ham and eggs (81) Eggs and tomatoes (85) Olla podrida omelet (86) Corn omelet (448) Scrambled eggs with cheese (86) Rice omelet (86) Fish omelet (87) Ham omelet (87) Minced eggs (88) Creamed oysters (145) Oyster stew (148) Curried oysters (149) Lobster à la Newburg (154, 347) Creamed lobster (154) Curry of lobster (154) Deviled lobster (155) Crabs and champignons (156) Buttered shrimps (157) Curried shrimps (157) Shrimps and eggs (158) Maryland terrapin (158) Curry of salmon (162) Pigs in blankets (151) Broiled oysters (146) Panned oysters (149) Oyster omelet (83) Creamed clams (152) Sardine eggs (160) Creamed codfish (104) A “pick up” of fish (164) A “toss up” of veal (172) Broiled mushrooms (135, 459) Stewed kidneys (119) Creamed potatoes (473) Cream toast (76) Anchovy croutons (161) Sautés oysters (152) Cheese omelet (85) Creamed chicken (125, 196) Curried chicken (172) Broiled chicken (124, 407) Creamed sweetbreads (122) Frizzled beef and eggs (180) Nonpareil Welsh rarebit (202) Cream cheese golden buck (202) Oysters with mushrooms (150)

FAMILIAR TALK

COMMON SENSE AND “ETIQUETTE”

A bright young fellow told the anecdote at a dinner party. I borrow it for the occasion.

A self-making man in process of manufacture, dined with a more sophisticated friend at a city restaurant. When the soup was brought on, the S. M. M. prepared for business by laying a slice of bread on the cloth, and troweling it with butter. His host, who had been requested by the guest to “coach him a little in city ways,” said mildly:

“That isn’t quite the thing, old man! Break off a bit of bread and butter it, as you wish to eat it.”

“All right!” said the other, “I want to know about the latest touches.”

His next solecism was to fish up a bit of meat from the dish with his own fork, and his friend again set him right. Blunder No. 3 was putting his knife into his mouth; No. 4 was cutting up his salad; No. 5, sandwiching cheese between two crackers and crunching it noisily; No. 6 was creaming black coffee.

“I say!” he broke in at this point, still good-humoredly, “what do you call all these fool rules you’ve been telling me? I s’pose a fellow ought to know something about them. But they come hard, at first.”

“I suppose,” said the mentor, somewhat nonplussed, “that they may all be classed under the head of table etiquette.”

“Et-er-ket!” slowly and thoughtfully. “Well, I say, old fellow—there ain’t many that has got on to it yet—is there?” Resisting the temptation to dwell upon the many who never “get on to it,” let us look for the commonsensible basis of certain minor social usages which are accepted as matters of course by well-bred people, and contemned by the boorish and ignorant as “fool rules” that hamper personal liberty.

Few conventionalities are arbitrary. Most of them are reasonable, many so just as to be binding upon the lovers of decency and order, not to say healthfulness.

To carry food to the mouth with the knife-blade is awkward, and if the knife have an edge, unsafe. If I were at the point of death, I should laugh and blush together at the memory of the commotion excited in a London family hotel last year by the exclamation of an American tourist who jumped up from the dinner-table and clapped his napkin to his mouth with—“Waiter! Never put a sharp knife at my place again! I have cut my mouth badly! It might have done serious harm!”

The rule against touching fish with a knife dates back to a time when steel knives were in general use. Steel imparts an unpleasant taste to the more delicate kinds of cooked fish. Hence, the custom of leaving the knife beside the plate, and using the fork alone during the fish course.

A like rule obtains with regard to salads. To cut is to bruise the tender esculents, and to injure the flavor. The leaves of lettuce should be torn apart in preparing it for the table, with as little handling as possible, and eaten as soon as the salad is dressed. Other salads—as beets, celery, etc., are cut up and ready for eating when sent to table. To use the knife upon them is a reflection upon cook and host.

To butter a whole slice of bread at once—especially when it is laid on the table in order to do it—is slovenly, wasteful and awkward. If eaten as a whole, one must gnaw or nibble at it, and to cut it after it is buttered is neither neat nor convenient.

The fashion of finger-bowl and napkin would seem to commend itself to everybody as eminently cleanly and comfortable. Yet there are still well-to-do people who sneer at the idea of “doing one’s washing at the table.”

The by-law obeyed by the transient guest who lays his napkin carelessly on the table when the meal is over, instead of folding it, is easily understood. To fold it implies that it may be used again before it is washed.

“Mr. Blank has no napkin, James!” said a hostess of the nouveau riche order, to her butler.

“I beg pardon!” interposed the guest, lifting a corner of the napkin from his knee that she might see her mistake. “I have one.”

“Ah!” with an apologetic smile. “I saw that you did not have it on!”

To tuck the napkin into the collar, or pin it around the neck before attacking one’s food may be a wise precaution if one has never learned to convey it to the mouth without dropping or dripping it. Gentlemen are supposed to have put away bibs with other childish things. The suggestion of putting a napkin “on” is not agreeable. The place for the useful bit of fine linen is on the knee or lap, out of sight of fellow-eaters.

Black coffee in after-dinner coffee cups is a digestive agent—a gastronomic expletive—not a beverage. To cream it is to pervert its meaning, and to defeat the end for which it is served. It is well known that the addition of cream or milk to coffee causes a chemical change in both ingredients. To some stomachs creamed coffee, or café au lait, is poisonous. Clear black coffee is a tonic, and agrees with everybody.

To toss off a glass of water as soon as one sits down to a meal is an infringement of table-etiquette. Those who recognize the fact do not always bethink themselves of the reason lying back of the “fool rule.” To fill the stomach with iced water is to check the process of digestion temporarily. To add to the water a plateful of hot soup is to disgust the diaphragm by a load of lukewarm liquid, very like the dish-water in the pan of an untidy scullion.

I might go on, ad infinitum, multiplying instances of what are sneered at by the untaught and unthinking slaves of their own prejudices as foolish and useless limitations to a man’s right to eat, drink and make merry after his own fashion. Which—I may observe—is usually the fashion of the beasts that perish.

Enough has been said to give credit to the sagacity and humanity of those who set the pace for our better classes—better in so far as they conserve the best interests of the race, and lend countenance to all that is kindly, wholesome and comely.

“CANNED GOODS”

CANNED FRUITS

I clip from a family paper an item linking ancient and modern housewifery:

“It is a singular fact that we are indebted to Pompeii for the great industry of canned fruits. Years ago, when the excavations were just beginning, a party of Americans found, in what had been the pantry of a house, many jars of preserved figs. One was opened, and its contents were fresh and good. Investigation showed that the figs had been put into the jar in a heated state; an aperture had been left for the steam to escape and then sealed with wax. The hint was taken, and the next year fruit-canning was introduced in the United States.”

There is no reason why canned fruits which have kept one year should not keep for a hundred years in a dark place. The light acts chemically upon the contents. If not properly canned they will spoil within a few weeks. Hence, no preliminary which will make this, the heaviest work of the summer, thorough, yet as easy as possible, should be neglected.

Granite or porcelain lined kettles, with bales and lips for convenience in pouring, and which are free from all blemish or break in the glazing, are almost essential for this work. They should be broad, that considerable surface may be exposed to the heat, and deep enough to prevent boiling over.

A small, sharp-pointed knife for paring; also, an old silver-plated knife ground to a fine edge, will be found convenient for articles which a steel knife might discolor.

Wooden spoons, a wire spoon, large and small silver spoons, scales, a hair sieve, an agate-iron colander, a wooden masher, a fruit press, coarse and fine cheese-cloth, and fine cotton and wool flannel, are almost essential to the sort of work I have indicated.

Quart and pint glass jars, with large tops, are the best for general use. See that the glass covers are free from nicks, the spring, or clamp, in perfect order, and that the rubbers are new and free from cracks. A few jars of the two-quart size will not be amiss if you plan to can large fruit whole.

Use the best granulated sugar, and “agate-nickel-steel” or porcelain-lined ware as kettles.

Canned tart apples

Peel and quarter firm apples, throwing them into cold water as you do so. Weigh the fruit and allow two pounds of granulated sugar to eight pounds of apples. Put the apples into a preserving-kettle, pour over them barely enough cold water to cover them, and let them cook gently until tender. While these are cooking, make a syrup by mixing the sugar with water (allowing a cupful of water to each pound of sugar) and bringing to a boil. Cook for four minutes, then lift the tender apples from the water, lay them gently in the syrup, simmer for a minute, and while very hot, put into self-sealing jars. These apples make excellent pies.

Canned sweet apples

Core campfield, or “pound sweets,” or other sweet apples, dropping them in water as you do this. When all are ready, pack in heated glass cans. Have at hand a syrup made by mixing a cupful of sugar with a cupful of water, allowing this quantity to every two-quart can. Boil hard fifteen minutes, adding the juice of half a lemon for every two cups of sugar. Roll the cans in hot water before putting in the apples; fill at once with the boiling syrup, and set in a bake-pan of hot water, then in a good oven. When the syrup is again at the boiling point, seal immediately.

Larger apples may be put up in this way by coring and quartering. They are delicious eaten with cream.

Canned apple sauce

Cut up tart apples without paring, leaving out the cores. Put over the fire with a cupful of water in the bottom of a large kettle to prevent burning, and cook soft. Rub through a colander to get rid of the peel, reheat to the boiling point, add two tablespoonfuls of sugar to each pint of the sauce, stirring it over the fire; fill the jars to overflowing and seal while boiling-hot. It will keep well for years, and be most acceptable when apples are scarce.

Canned seckel pears

Peel the pears, dropping them into cold water as you do so, to prevent their turning dark. To every two quarts of fruit allow a quart of water and a half-pound of granulated sugar. Bring the sugar and water to a boil, and when bubbling lay the pears in this syrup. Boil until the fruit can be pierced with a straw. Pack the hot fruit in air-tight cans, fill to overflowing with the boiling syrup and seal.

Canned pears, unpeeled

Wash and core large, firm pears in cold water, put into a kettle, cover with cold water, and simmer gently until tender, but not until they begin to break or crumble. Remove from the fire and spread in pans to cool. Make a syrup of a pound of sugar to four pounds of the fruit and a quart of water, and boil for five minutes, then add the juice of two lemons. Pack the pears carefully into jars, fill the jars to overflowing with the scalding liquid, and seal.

Canned peaches

Peel, stone and halve the peaches, dropping them into cold water as you do so. Allow a cupful of sugar to four quarts of fruit. Pour a cupful of water into the bottom of a preserving-kettle, put in a layer of peaches, sprinkle with sugar, add more peaches and more sugar until all the fruit is used. Bring slowly to a boil, and do not cook for more than fifteen minutes. Can and seal immediately, boiling-hot.

Canned plums

To six quarts of plums allow a cupful, each, of sugar and water. Wipe the plums and prick each with a needle. Put the sugar and water into a porcelain kettle, and lay the plums in this. Bring slowly to a boil and cook for five minutes. Put the plums into jars and fill these to overflowing with the boiling liquid. Seal at once.

Canned green gages

Prick each plum in two places with a darning-needle. To every pound of fruit allow a half-pound of sugar and a half cupful of water. Bring the sugar and water to a boil, lay the plums in this, and simmer for five minutes. Pack the plums in jars, fill with boiling syrup and seal.

Canned cherries

To every pound of washed and stemmed Morello cherries allow a half-pound of sugar. Put the sugar over the fire with enough water to dissolve it, and boil to a thin syrup. As the scum rises to the top of the liquid, remove it. Turn the cherries into the boiling liquid, and cook for five minutes. Remove the cherries from the kettle, pack into pint jars, fill with the boiling syrup, and fit on air-tight lids.

These cherries may be used in filling baked pastry-shells, and thus form delicious tarts.

Canned rhubarb

Rhubarb may be canned the same as cherries, cut in inch lengths without peeling; allow three-fourths of a pound of sugar to a pound of fruit. Scald quickly, fill jars and seal.

Canned raspberries (1)

To each quart of raspberries allow a half teacupful of water and a half-pound of granulated sugar. Cover the berries with the sugar, and let them stand for an hour. Put berries and sugar over the fire with the water, bring to a hard boil, then can.

Canned blackberries

Measure your berries and allow a heaping tablespoonful of sugar to each quart of fruit. Put the berries on alone, and bring slowly to the boiling point, and if there is any surplus juice, dip this out before adding the sugar. Boil the berries and sugar for fifteen minutes and can quickly, filling each can to overflowing.

Canned strawberries

Weigh the berries, and to every pound of fruit allow a quarter-pound of granulated sugar. Put sugar and berries in an earthen jar, and stand for an hour. Turn into a preserving-kettle, add a pinch of alum, and simmer slowly for fifteen minutes. Dip out the superfluous juice. Fill the jars to overflowing with the fruit, and seal immediately.

Canned raspberries (2)

Follow the last recipe in every particular.

Canned gooseberries

Make a syrup with one pound of white sugar to each pound of fruit, stew them till quite clear and until the syrup becomes thick, but do not let them be mashed. Do not cover the pan while stewing.

Canned quinces

Pare, and cut into quarters, dropping into cold water as you do this, to preserve the color. Weigh the fruit and allow three-fourths as much sugar. Cook the quinces gently in boiling water until soft, skim out the fruit, add the sugar to this water, skim well and boil till clear. Return the quinces to the syrup till heated through, drain and put into jars. Boil the syrup ten minutes longer, strain it into the jars, fill to overflowing, and seal as usual.

CANNED VEGETABLES

Some housewives hold that when canned vegetables may be bought for the low price at which they now stand, it is mistaken economy to attempt to “put up” such articles at home. But there are two sides to this question. In the first place there are small country places where it is next to impossible to buy many kinds of canned vegetables, and the dwellers in such localities must, of necessity, do their own canning. A still greater consideration is the fact that vegetables preserved in tin cans are not as delicate in flavor as those put up in glass. Imported peas, beans, etc., may be purchased in glass jars, but these are so expensive as to be beyond the reach of the economical housewife. Let her then supply herself with a number of wide-mouthed glass jars with properly fitting rubber rings and tops, and she may snap her fingers at importers and domestic grocers.

Tomatoes, canned whole (No. 1)

This is a delicate process, but the result amply repays one for her pains.

Stew small tomatoes tender and squeeze from them every drop of juice. Strain this juice through a flannel jelly-bag, without squeezing the bag. Season, and set aside until needed. With a thin-bladed, sharp knife remove the cores from the center of large, firm, smooth tomatoes. Lay the tomatoes, side by side, in a deep bake-pan, and pour cold water around them until it covers them entirely. Set in a moderate oven where the contents will heat gradually, and cover closely. When the water begins to boil, the pan may be removed, and the tomatoes carefully taken up. Put them very gently into large-mouthed quart jars. Bring the strained juice to a boil, skim well, fill the jars to overflowing with this, and screw on the tops.

These tomatoes may be stuffed and baked in the winter, and will be found to be as fine in flavor as the fresh vegetables. Tiny “egg tomatoes” may be canned in the same way, without removing the cores, and form a dainty garnish for such dishes as beef à la jardinière.

Tomatoes, canned whole (No. 2)

Select firm, ripe tomatoes; immerse in boiling water for a few minutes and slip off the skins. Have ready a large kettle of boiling water. Into this put enough tomatoes to fill just one jar. It takes about six tomatoes to fill a jar. Cover and allow them to remain eight minutes. Pack into a hot jar, fill up with boiling water and seal at once. They keep well and taste almost like fresh ones.

Canned stewed tomatoes

Scald the tomatoes and remove the skins, laying the vegetables in a colander, that the juice may drip away. Put into a porcelain-lined kettle and bring to a boil. Stew for fifteen minutes, pour off any superfluous liquor, season with salt, and pour the tomatoes, boiling-hot, into the cans. Seal immediately.

Canned corn

One of the most difficult vegetables to can is sweet corn, and I would advise the housewife not to run the risk of throwing time and labor away upon the attempt to preserve this vegetable. I, myself, have observed the utmost care in canning corn, only to find, after the lapse of a few weeks, that the vegetable had begun to ferment and was uneatable. It may, however, be safely canned with tomatoes, and thus prepared, makes a delicious scallop and a pleasant addition to vegetable soups and to stews.

Canned corn and tomatoes

Boil two dozen ears of ripe corn until the kernels are tender. Remove from the fire and, while still hot, cut the corn from the cob with a short knife. Peel two dozen ripe tomatoes, and chop into small bits. Mix the corn and tomatoes together, salt to taste, and put over the fire in a porcelain-lined kettle. Bring to a hard boil, cook for a minute and pour at once into quart jars. Seal immediately.

Potted corn

Boil the ears of corn for ten minutes after the boil begins. Remove from the water and cut all the kernels from the cobs. Put a layer of the corn in the bottom of a jar, and cover thickly with a layer of salt. Put in another stratum of corn, then more salt, until the jar is full—having the top layer of salt. Pour over all melted lard, and when this is cool, cover closely with paraffin-paper fitted over the top of the jar. Keep in a cool room until wanted. This corn must be soaked for six or eight hours before using. It will then be fresh and sweet.

Canned asparagus

Into an asparagus boiler put salted water, and when it boils hard lay the asparagus in it. Boil until tender, but not broken and soft. Lift out carefully, stand on end (with the tops up) in fruit-jars, fill the jars to overflowing with the boiling water, and seal immediately. Be sure that tops and rubbers are in good condition, and keep this delicate vegetable in a cool, dark, dry place.

Canned beets (No. 1)

Take early beets that have grown quickly, cook and peel as for immediate use, slice and pack in fruit jars. Be sure that rubbers and tops are in excellent order. Boil good cider vinegar that is not too strong, adding pepper and salt to taste, and a tablespoonful of sugar. While boiling, pour over the packed beets in the jars, fill to overflowing, and immediately screw down the tops tight. Wrap in brown paper and put in a very dark place. They keep well, and are superior to beets bought later in the season.

Canned beets (No. 2)

Prepare the beets as for immediate use. Leave on two or three inches of top to prevent bleeding; also be very careful not to cut or break the skin. Boil, and when done (which should be done in one-half or three-quarters of an hour) pour off the hot water, and replace with cold. Let the beets cool in the water, so that you can handle them. While the beets are cooling, put into an agate or porcelain kettle enough vinegar for the quantity that you are preparing. Add two cupfuls of granulated sugar to a quart of the vinegar, with pepper and salt to taste. Slice the cool beets, put them into the hot vinegar, let them remain on the fire until heated through, then put into air-tight jars.

Canned string beans

Remove all the strings from both sides of the beans. Cut the beans into inch lengths and cover with water. Boil until tender, but not soft. Season with salt and pepper. Take the beans from the pot with a perforated spoon, and put them in jars standing in a pan of hot water. Boil up and skim the liquor remaining in the kettle, and fill the jars to the brims with this. Seal at once.

Canned lima beans

Shell, cook for fifteen minutes in boiling water slightly salted. Then proceed as with string beans.

“HANDY” HOUSEHOLD HINTS

Southern recipe for whitewash

Boil one pound of rice in five gallons of water until soft and broken. Strain and rub the rice through a colander back into the water, and while it is still boiling stir into it one peck of best lime, with a pound of salt. Boil up once and apply hot.

It makes a glossy and durable covering for wood and walls.

How to clean kid gloves

Lay them upon a folded towel and pull straight. Have ready several pieces of fine, soft old flannel. Dip one in skim-milk, rub upon sweet soap—or old castile—and wash the gloves, working toward the finger-tips. As soon as the flannel becomes soiled, throw it into warm water and soak, and take a clean bit. Go all over both sides of each glove in this way until the flannel brings away no more dirt. Wash off with clean flannel wrung out in the milk with no soap. Lay between the folds of a clean towel and leave until next day. The gloves will look unsightly enough, but put them on your hands and they will resume their original color, and, if the work has been done well, will look almost like new.

A rose jar (potpourri)

Gather rose petals when the roses are in their richest bloom, but not when the dew is on them, and pack in a jar in layers two inches deep, sprinkling about two tablespoonfuls of fine, dry salt upon each layer. Continue this until the jar is full, adding fresh petals and salt daily. Keep in a dark, dry cool place. A week after the last relay is gathered turn out the salted petals upon a broad platter, mix and toss together until the mass is loosened. Then incorporate thoroughly with the formula given below; pack in a clean jar, cover lightly and set away to “ripen.” It will be ready for rose jars, etc., in a fortnight, and, if kept covered, will be good and fragrant for twenty years.

Formula—Violet powder, one-half ounce; orris root, one ounce; rose powder, one-half ounce; heliotrope powder, one-half ounce; mace, one-half teaspoonful; cinnamon, one-quarter teaspoonful; cloves, one-half teaspoonful; oil of roses, four drops; oil chiris, ten drops; oil melissne, twenty drops; oil eucalyptus, twenty drops; bergamot, ten drops; alcohol, two drachms.

A rose pillow

If you wish to fill a pillow with rose leaves alone, spread the petals in the shade, but on a sunny day, and dry thoroughly before stuffing the pillow. Then scatter a tablespoonful of powdered orris root among them, and sprinkle with ten drops of real attar of roses. The inferior qualities will not hold the fragrance. Make the inner cover of glazed cambric, the outer of silk or satin, decorated to suit your fancy.

Heat marks on tables

Hot plates frequently disfigure tables by leaving on them a cloudy, white stain. This could be avoided if a mat were always placed between the hot plate and the table. The same with hot water jugs, etc. To remove the heat stains rub on a few drops of sweet oil, and afterwards polish with spirits of wine and a soft cloth.

Or hold a hot iron a few inches above the spot until the wood regains color. Polish with a cloth wrung out in kerosene.

If the spot be small, surround it with a muffin-ring, and let the hot iron rest on it a moment. It will confine the heat and rest the hand.

Match marks

Marks that have been made on paint with matches can be removed by rubbing first, with a slice of lemon, then with whiting, and washing with soap and water.

Library paste

Wet up a cupful of best flour with cold water until you can stir it easily; have on the fire a generous pint of boiling water and add the flour paste, spoonful by spoonful, to it, stirring all the time. Should it thicken too much, add more boiling water. Cook thus for ten minutes. Take it off and beat in a teaspoonful of carbolic acid. When cold put it into a wide-mouthed bottle, through the cork of which a paste brush is thrust. If you dislike the odor of carbolic acid, use salicylic acid in the same quantity, and add ten drops of oil of cinnamon.

To remove the high-water mark from porcelain wash-bowls and bath-tubs

Wet a flannel cloth with kerosene oil and thoroughly rub the tub; wash with scalding water, pouring some washing-soda dissolved therein; dry thoroughly, and the tub will have a beautiful polish.

TO “TENDER” TOUGH MEAT

Beefsteak

Hang it as long as it can be left with safety, washing over with vinegar every day. Take it down then, wipe with a clean, dry cloth, lay upon a dish and pour over it four or five spoonfuls of salad oil and the juice of a large lemon. Set in a cold place for several hours, turn it over and over, that it may soak up every drop of oil and lemon, and leave it for some hours longer. If it is for breakfast, do this over night. If for supper or a late dinner, begin the preparation in the early morning. Ten or twelve hours are better than four or five.

When you are ready to cook the steak, hold it up for a minute to let the surplus oil drip from it, but do not wipe it. It will be more juicy for the oil bath. Broil quickly over clear coals, turning several times.

A tough roasting piece

Hang it in a cool cellar or meat safe up to the last point of prudence, washing it every day with vinegar. If you suspect a “high” odor, wash it with soda and water, rubbing every part of it with a clean whisk or brush; then go all over it with vinegar or lemon juice before setting it down to roast. Baste frequently.

SOME USEFUL THINGS WE THROW AWAY

Bread dust

Two or three times a week spread the accumulated scraps upon a tin plate, or in a baking-pan, and set in a moderate oven until perfectly dry. Soft or “soggy” bits are good for nothing and interfere with the work. If, by chance or intention, the bread is slightly browned, keep it apart from that which remains white. A glass jar for each kind is a good idea.

While the dried bits are still warm, lay upon a kneading-board and crush to powder with the rolling-pin. Do this thoroughly for the “dust,” leaving no gritty particles. Keep in a closed jar in a dry place. It is invaluable for breading croquettes, fried fish, chops, etc. Roll the article to be breaded, first in beaten egg, then in the bread dust, to which have been added a little salt and pepper.

Dripping

Save fat odds and ends of cooked meats, and skim every particle of the congealed grease from the top of gravies, soups and the liquor in which ham and other large pieces of meat are boiled.

Bring slowly to a gentle simmer over the fire, and strain, without rubbing, through a fine soup-sieve, or a bit of mosquito-netting. When firm it is better for frying than any fat you can buy, unless it be pure cottolene.

Mutton and lamb fat

Must be excluded from the “trying-out” pan. At its purest state it gives an unpleasant taste to anything cooked in it. Melt it in a saucepan; when hot, add a little boiling water with a pinch of salt to cause the dregs to settle; heat five minutes without boiling, strain, but do not stir or squeeze, into small molds, such as egg-cups. When hard you will have a better cosmetic than cold cream and an invaluable salve for chapped hands and lips.

Broken crackers

Spread upon a flat platter and leave in a moderate oven until dried, but not colored. Let them cool in a dry place; crush fine with the rolling-pin and keep in a glass jar for breading chops, croquettes, etc., and for scalloping oysters, meat and other of the many made dishes that add character and variety to every-day fare.

Bones of cooked meat

Not those left on the plates after meals. They are the lawful perquisites of fowls and dogs. Bones cleaned by the carver, or the wise housemother, in the preparation of minces and stews and salads, should be laid in a spare dish, cracked through, while fresh, and put over the fire with a quart of cold water for every pound of bones, a carrot, a turnip, two tomatoes, an onion, a stalk or so of celery, all cut into dice, and boiled slowly until reduced to half the original quantity of liquid. Cool in the pot, skim and strain, and you have a tolerable “stock,” useful for a great number of dishes.

Rice water

Always boil rice in plenty of water. When the grains are soft, but not broken, drain in a colander over a bowl, and not into the sink. Rice water contains more nourishment than the cooked cereal itself. Set aside for some hours and you have a jelly which will add value to your soup stock, or may be boiled down still further, sweetened slightly and flavored with rose-water or vanilla; lastly, left in the ice or in cold place to form in a mold. Eaten with sugar and cream, it is a pleasant dessert. Beaten into a plain custard it is even better. It can also be used for thickening white sauces or gravies.

Testing a broom

When buying a broom test it by pressing the edge against the floor. If the straws bristle out and bend, the broom is a poor one. They should remain in a solid, firm mass.

To clean brass

Clean it with pulverized pumice-stone, wet with household ammonia, applying this paste first, and polishing the brass when this has dried, using for this purpose chamois skin.

Wring out a flannel cloth in kerosene, rub upon Putz-Pomade, clean the brasses and polish with old linen.

To clean a white fur rag

First, beat out all the dust and hang in the wind for some hours. Then lay it on the floor of a room you seldom use and fill it with dried flour. Rub it into the rug as you would suds, rubbing between your hands, and working with your fingers down to the roots of the fur. Cover with a clean cloth and leave all night with the flour in it. Next day take out of doors, shake out the flour, hang on a line and whip on the wrong side until every particle of flour is dislodged.

Powdered chalk may be used instead of the flour, but if any is left in the rug the alkali may injure the fur.

A few things kerosene will do

For ants, saturate rags with kerosene, and hang or lay these near their runs, and they will quickly disappear.

Kerosene is a household necessity at cleaning-time. For cleaning painted and varnished woodwork, painted walls, varnished floors, bathtubs and marble washstands it is unsurpassed. For tubs and marble, apply with a woolen cloth, then wash with soap and water. For woodwork and walls use clean cloths, changing as soon as soiled. A few drops in the water when washing windows and mirrors will give them a beautiful polish.

To clean white silk

If one desires snowy whiteness, silk should never be allowed to become badly soiled; that is, so that the silk is yellowed. Dust the garment and wash in rather warm (not scalding hot) water with Ivory soap. Rinse well, the last water being quite blue. Hang up and allow to get just dry enough to press nicely with a warm iron. If this is followed out, I know that white silk will stay white. Care must be taken with the blue water not to have it too blue, and yet blue enough to help the silk retain the “new” shade.

Should silk merely need sponging no iron should touch the surface. If rolled while damp on a broomstick, it will dry in a day or so. When there are grease spots, apply the time-honored remedy, powdered magnesia, to the wrong side under a cold pressure; then, after some hours, rub off, and if not wholly cleansed, apply again.

To clean yellow lace

If you desire to keep the lace yellow, pour enough gasoline into an earthen crock to cover the lace, shake it about in the liquid, rubbing soiled spots gently between your hands; immerse it fully in the liquid, cover the crock and leave the lace in the gasoline for five or six hours. Squeeze and shake it then, and leave it in the open air. When quite dry lay it on a clean cloth, spread over a board or table, and dampen slightly. Pull into shape with your fingers while it is damp. If the lace be wide, baste it to a thick, dampened cloth, setting a stitch in every scallop and figure. Cover with a thin, damp cloth, and press with a warm iron.

To clean Battenberg embroidery

First make a suds of warm water (not hot) with a bland, white soap; wash the pieces, and if very much soiled, rub a little soap on the Battenberg on the wrong side, then rinse thoroughly, but do not blue. Wring out, put between two folds of soft cloth and pat with the hands. Hang in a shady place for a while to take most of the moisture out.

Spread a sheet on the floor and take your pieces, one at a time. First, pin the linen from the corners, as you would a curtain, where the Battenberg joins the linen. When you have the linen perfectly smooth, begin on lace, and pull out well so as to get the same shape as when new; put plenty of pins in, so that the edges will be well shaped. This will take you a little longer than if ironed, but the iron takes all color out of embroidery, and it never does Battenberg well. When you have your piece all pinned down, take your fingers and smooth down the flowers while wet; they will look like new.

To clean black lace

If it be real lace you can treat it at home with reasonable hope of success.

Boil a black kid glove in a quart of water until you have reduced the liquid by one-third. Squeeze the glove and throw it away. When you can bear your hand comfortably in the water dip and shake the lace in it up and down a dozen times. Shake off the wet and squeeze the lace in a soft towel. Do not wring it. While wet, begin to pull the lace straight with the tips of your fingers, getting every mesh and bit of the edge into the right shape. It must be in order and still damp when laid upon the ironing-cloth. Spread a piece of old cambric or linen, or, better still, a piece of clean tissue paper over it, and iron on the right side; then, and harder, on the wrong, to bring out the pattern.

Hang in the sun or in any hot, dry place to dry quickly. Roll upon a card or a thin board to preserve the smoothness.

To dry-clean white lace

Wash in flour. Rub the flour in as you would soap; let the lace lie for some time and then shake it out. If it be not quite clean, repeat the process, which will make it look like new.

To get rid of bed-bugs

To get rid of “red rovers” (or bed-bugs) simply apply a good, thick coat of varnish to all lurking places.

OR

Get a clean oil-can, fill it with gasoline and inject into all cracks and crannies where they can possibly hide. Shut the room up for some hours to give the gasoline a fair chance to do its work.

To get rid of rats and mice

Smear the entrance of their holes with liquid tar, and spray the holes as far as a bellows will carry it with powdered, unslaked lime;

OR

After the holes are located, fill them deeply with absorbent cotton; moisten with formaldehyde; the holes are then quickly cemented with plaster of paris. Then let the neighbors do the worrying.

For mange in cats

Mix vaseline with a drop of two or diluted carbolic acid, as put up in the drug stores as an antiseptic and healing salve. A very little placed on the affected part and a clean linen rag tied around it will heal the skin and cause a new growth of fur.

To draw thread in linen

To draw thread for hem-stitching make a good lather of soap and water, and brush this over the linen where threads are to be drawn, using a shaving or other soft brush. Let it dry, and they will pull quite easily.

To clean decanters

Never use shot, for there is danger of its causing lead poisoning. Instead, try the effect of a little soapy water and some fine sand. Shake the decanter till the glass is clean and then rinse with fresh water, finally with alcohol.

To clean hardwood furniture

Make a solution of two heaping tablespoonfuls of sal soda to a quart of warm water, put it on with a tooth-brush well soaped, the place being immediately rinsed with cold water and dried with a soft cloth.

Afterward the wood should be rubbed with a mixture of two-thirds raw oil and one-third turpentine with a little salt.

The secret of success lies in cleaning only a small piece at a time and in doing the work rapidly.

Cement for lining an aquarium

Take white lead, such as you buy in a keg, thicken with as little of the oil as possible, and mix some dry red lead with it. Put in just enough burnt umber to make it the color of black walnut, a little Japan drier and a very little varnish. Paint the edges of the glass and let it dry, or this will not stick. After cementing the aquarium, let it stand two weeks to harden before putting water in it.

Washing fluid for removing stains

You can take all the red laundry marks out of a linen by using the following washing fluid. It will also take rust, ink and mildew out without leaving a trace:

Five pounds washing-soda, one gallon of cold water, put to a boil. While boiling add one pound of chloride of lime and stir well; set aside to settle; strain through a cloth and cork up in a jug. Put your soiled clothes in ten quarts of water, or enough to cover them, with two handfuls of chipped soap and one pint of the jugged fluid. Let them boil, raising them up once in a while with the clothes-stick. If the marks do not disappear, add a little more of the fluid, but not too much, or it will eat into the clothes.

To kill an evil odor

Dried orange-peel, allowed to smolder on a piece of red-hot iron, or on an old shovel, will kill any bad odor in a room and leave a fragrant one behind.

To clean oil paintings

Cut a raw potato in half, rub quickly over the surface of an oil painting, after which polish with a silk handkerchief to remove dust or dirt.

To keep leather from cracking

Add a drop or two of neat’s-foot oil to the shoe-blacking to prevent the leather from cracking. It is also fine to use on damp boots or shoes.

How to keep palms

If you want your palms to thrive in an ordinary sitting-room, sponge the leaves once a week with lukewarm water, to which a little milk has been added. Then stand the plant for two hours in lukewarm water deep enough to completely cover the pot. This is the proper way to water palms.

One way to remove iron rust

One method of taking iron mold out of linen is to hold the spots over a pitcher of boiling water and rub them with the juice of sorrel and salt, and then, when the cloth is thoroughly wet, to dip it quickly in lye and wash at once.

To clean a light cloth gown

Lay the gown on a table, spread out smoothly and cover with powdered fuller’s earth shaken through a sieve. Hang, without shaking, in a dark closet for twenty-four hours; then shake and brush in the open air.

To get rid of plant-lice

Put the plants into a closet from which you have cleared everything else, and set on the floor a pan containing refuse broken tobacco. Light the tobacco, and shut the closet up for five or six hours. Soak the earth in the pots with tobacco tea, made by pouring boiling water upon the tobacco stems and letting it cool. You can brush up the tiny insects by the hundred. To make sure they will not come to life, burn all you sweep up.

To take dry ink out of a carpet

Rub into the spot as much thick buttermilk, made into a paste with table salt, as the place will hold. This may tone down the inkiness. Cover the wet paste with paper to exclude light and dust, and leave it alone for six hours. Wash, then, with household ammonia and warm water; rub dry, and make a second application of salt and buttermilk, covering as before.

To get rid of the smell of paint

To remove the smell of paint from a room leave in it over night a pail of water with three or four sliced raw onions in it. Shut the door, and in the morning the paint smell will have gone, the onions and water absorbing it.

To clean gold thread

Tarnished gold embroidery may be cleansed by dipping a brush in pulverized burnt alum, then brushing the embroidery thoroughly.

To polish patent leather

To polish patent leather remove every particle of dust, and apply a mixture of one part linseed oil to two parts cream. It should be well mixed and applied with a flannel. Rub the leather well with a soft, dry cloth.

To clean linoleum

If the linoleum be wiped first with a cloth dipped in warm water, and wrung as dry as possible, then wiped over with skimmed milk once a week, the colors will be lightened, and the varnish, which protects the colors, will be longer preserved. Soften obstinate spots with a little linseed oil. If the whole floor is treated once a month with linseed oil, using as little as possible, and rubbing all superfluous oil off, it will wear longer and the color will be brighter. If the varnish is entirely removed in any part, a mixture of one part lac varnish and three parts oil will restore it.

To renew cane-seat chairs

Cane chair seats that have sagged may be tightened by washing in hot soapsuds and leaving to dry in the open air.

How to keep patent-leather shoes

Put them on, and as soon as they are warmed by the natural heat of the foot, rub with the palm of the hand until you are sensible that the moisture of the skin is lubricating the leather. Five minutes spent in this way whenever you wear the shoes will keep them in good order. About once a week put three drops of neat’s-foot oil into your hand, hold it until blood-warm, and rub it thoroughly into the leather. Cold weather induces cracking in patent leather. Gentle warmth prevents it.

To clean russet shoes

Russet shoes may be kept clean and bright by rubbing them with a slice of banana and polishing with a cloth.

To clean black cloth

Use warm water and alcohol in the proportion of about one or two tablespoonfuls of alcohol to a pint of water; goods sponged with it and pressed will look like new. Alcohol is not harmful to any goods, but ammonia will leave certain colors streaked unless evenly distributed. Alcohol is excellent for cleaning and brightening jet trimming.

To remove grease spots from cloth

Get at the back of the spots; i. e., the wrong side of the stuff, and rub into each spot as much powdered French chalk as it will hold. Leave it all night. Then lay soft blotting or tissue paper over the chalk and press with a warm iron, changing the paper as the grease “draws” through. Brush out the chalk, and the spot should have disappeared, unless a trace remains on the right side of something, which is not grease, but adherent dust. Sponge this with household ammonia.

To take out mildew

Make a thick paste of table salt and buttermilk, and cover the mildew with it. Lay in the hot sun for a day, renewing the paste at the end of four hours. If obstinate, repeat next day. Should a trace of the stain remain, cyanide of potassium will eradicate it. Moisten the spot with water, rub in the powder and lay in the sun for four hours, moistening the place twice in this time. Then wash at once with pure water. You can get the cyanide of potassium from the drug store. It is a deadly poison, if taken internally.

How to dry-clean a lace curtain

Pin a sheet snugly to the carpet, and pin the curtain smoothly to the sheet. Go all over it with flour you have dried in the oven, rubbing it into the lace with what is known as a “complexion brush” until the whole surface is coated and the curtain will hold no more. Throw a sheet over all and leave for twenty-four hours. At the end of this time unpin the curtain, lift carefully, shake out the flour and hang in the outer air and sunshine (the day must be dry) to let the flour blow out of it. Lastly, lay it upon the ironing-table, wrong side up, cover with clean cheese-cloth, or thin muslin slightly dampened, and press firmly with a warm, not a hot, iron.

Powdered starch may be used instead of flour. Curtains treated carefully in this way will look almost as fresh as when new.

A trio of useful hints

Perfumed olive oil sprinkled on library shelves will prevent mold on books.

Mud stains can be removed from black cloth by rubbing them with a raw potato.

The juice of a raw onion applied to the sting of an insect will remove the poison.

How to add to one’s stature

If you will take simple stretching exercises two or three times a day for a year your height will increase. Rising on toes and stretching the tips of the fingers as far toward the ceiling as they will go, and sweeping hands over front, touching tips of fingers or palm of hand to floor, keeping both knees straight, are excellent exercises if one would grow.

A skin tonic

A bag made of cheese-cloth, doubled and filled with bran, a teaspoonful of orris root and a half cake of Castile soap, chopped fine, makes an excellent skin tonic for the bath. After using it for several weeks the skin will be smooth, firm and white.

How to care for the hands

When the hands are stained by fruit or vegetables, remove the stains before the hands come in contact with soap or soapy water. Remove the stains with an acid, such as lemon, vinegar or sour milk, then wash in clear water.

When using soap and water for any purpose, rinse off all the soap before wiping the hands. Always wipe the hands perfectly dry. Do not change soaps if you can avoid it, and always use a good soap.

To soften and whiten the hands

Use some sort of cream on them at night, then powder them and put them in loose gloves kept for this purpose.

Habitual use of Holmes’ Fragrant Frostilla will keep the hands smooth, white, and prevent chapping in the winter.

To keep piano keys clean and white

Dampen a piece of muslin with alcohol, and with it rub the keys. If this does not remove the stains, use a piece of cotton flannel wet with cologne water. The keys can also be bleached white by laying over the keys cotton flannel cloths that have been saturated with a solution of oxalic acid.

A washing compound

Shave a pound bar of good, common laundry soap; put it into a kettle holding about six or eight quarts. Add two quarts of water to the soap, and boil until all of it is dissolved. Take it to the dooryard, or on the porch outside of the house in the open air, and add one-half pint of gasoline before the soap cools off. It will immediately foam and boil up until the kettle is full. Let it stand until it has cooled off somewhat.

The clothes should be soaked first in lukewarm water, or even cold water, wrung out and put into suds made of this compound and quite hot water, then rubbed as usual; or it can be used in the washing-machine. Some may also be put in the boiler without the least danger.

It softens the water and loosens dirt, and the clothes keep white. It does not injure colored goods any more than the laundry soap by itself would.

As usual, in using gasoline, be sure to take proper precautions about mixing it anywhere near fire.

Starch for black lawns, etc.

Boil two quarts of wheat bran in six quarts of water for half an hour. Let it get cold, then strain. You will need neither soap nor starch if you use this. If thick, add cold water. This preparation will both cleanse and stiffen.

Whitewash that will not rub off

Dissolve glue in hot water and add in the proportion of a pint of this water to four gallons of whitewash; or dissolve an ounce of gum arabic in a pint of boiling water and stir in, observing the same proportions. Before applying this or any other wash, scrape the wall clean and smooth. Do not leave any of the old on.

How to clean a straw hat

Go all over it with damp corn-meal, rubbing it in well. Next apply dry meal, work thoroughly into the straw and leave it on for some hours. Brush out the meal and wash freely with peroxide of hydrogen. Let it dry in the shade.

The care of hardwood floors

The daily care of the hardwood floor is very simple. A room that is much used must first be swept with a soft-haired brush, then wipe with a long-handled dust-mop or with a cotton flannel bag put over a broom. If there are spots on the floor they should be rubbed with a flannel cloth. If this does not remove them, clean with a little turpentine on a piece of cloth. The floor should be thoroughly cleaned and polished twice a year. If any water should get spilled on them it must be wiped up at once. Any liquid spilled on a waxed floor will produce a stain if left to dry, which can only be removed by hard rubbing and the encaustic.

A good floor polish

Melt not quite half a pound of beeswax and pour it into a quart of turpentine, then add five cents worth of ammonia. Put it in a tin pail and set it in another vessel containing hot water, and leave it on the back part of the stove to heat. Keep warm while using, for it goes on better. Apply with a flannel cloth, and polish with a piece of Brussels carpet.

To clean hairbrushes

Put a tablespoonful of ammonia into a basin of tepid water and dip the brushes up and down in it until they are clean. Dry with the bristles down, and they will be like new.

To wash blankets

Pour into a tub half a pint of household ammonia and lay a blanket over it; cover immediately with lukewarm water. This sends the fumes of the ammonia through the blanket and loosens the dirt. The blanket should then be stirred about with a stick and pressed until all the dirt seems to be in the water, then rinse in a tub of clear water of the same temperature as the first, run lightly through a wringer and hang out to dry.

To keep tinware from rusting

If the tinware is new rub over carefully with fresh lard and heat thoroughly before it is used.

How to clean marble

To two parts of common baking-soda add one of pumice-stone and one of fine salt. Sift the mixture through a sieve and mix it with water, then rub it well all over the marble and the stains will all be removed. Wash with a strong solution of salt and water, rinse with clear water and wipe dry.

To remove old tea and coffee stains

Wet the stains with cold water, cover with glycerine and let stand for two or three hours, then wash in cold water and soap. Repeat if necessary.

To wash windows and mirrors

A little turpentine dissolved in warm water is the best thing with which to wash windows and mirrors. A little alcohol will also do wonders in brightening glass.

To remove grass stain

Cover the stain with common cooking molasses and let stand for two or three hours. Wash in lukewarm water. Repeat the process if necessary.

To take out machine grease

Cold water, ammonia and soap will take out machine grease where other things would fail on account of making the colors run.

What to do till the doctor comes

Croup: Hot fomentations, flannels wrung out of boiling water, should be applied to the throat, and, if necessary, a warm bath given. Give a teaspoonful of wine of ipecac, or the same quantity of powdered alum stirred into syrup, molasses or honey. Sometimes a few drops of kerosene on brown sugar will relieve the tightness.

Whooping cough: Steaming the throat with thirty drops of pure carbolic acid in two and one-half pints of boiling water is said to be an excellent remedy. A half teaspoonful of kerosene will often relieve the paroxysms of coughing when nothing else will do it.

Antidotes for poisons

For laudanum, morphine and opium: First give a strong emetic of mustard and water, then very strong coffee and acid drinks; dash cold water on the head, and keep in constant motion.

For arsenic: Give, just as quickly as possible, an emetic of mustard and salt, a tablespoonful of each in a cupful of warm water; then follow with sweet-oil, warmed butter, or milk. You may also use the white of an egg in half a cupful of milk or lime water. Get a doctor as soon as possible.

For ammonia: Give lemon juice or vinegar.

For acids: Give magnesia, soda, or soap dissolved in water every two minutes; then use the stomach-pump, or an emetic.

For belladonna: Give an emetic of mustard, salt and water; then drink plenty of vinegar and water, or lemonade.

For “white lead” and “sugar of lead”: Give an emetic, then follow with castor oil, epsom salts or some other good cathartic.

HOW TO BUILD A FIRE

Before attempting to use a range (or stove) one should know something about its construction, and the appliances that are afforded for its regulation. An ordinary cooking range is supplied with dampers, drafts and checks to regulate the direction and intensity of the heat.

When the range is clean and cold examine it carefully. A lever will be found (often directly above the oven door) which when pulled out or pushed in (or turned to right or left) will allow the heat and the smoke to go directly into the chimney flue, or through the range and around the oven indirectly into the flue. Well down below the fire-box is the draft (a door), which when open allows the outside (cold) air to rush in and force the fire to burn more rapidly. Above the fire-box, near the top of the stove, are the checks (a door with slides) that allow the outside (cold) air to come in above the burning fuel, and depress its combustion.

It is readily seen when the smoke damper and the draft are open, with the checks closed, that the greatest intensity of heat and the most rapid combustion are obtained. In this way the top part of the stove directly over the fire-box may be heated quickly and intensely. When an emergency arises this is the quickest way to boil the water in the kettle or to cook immediately on the top of the stove. However, the tax on fuel is excessive and wasteful when the damper and drafts both are open. When damper and drafts are closed and the check open, the fire burns most slowly and the heat radiated is least intense.

A wood fire

When ready to lay the fuel and build the fire in a cold stove, be sure that the fire-box and ash-pits are clean and free from ashes and clinkers. Then open the damper and the drafts and close the checks. The fuel should always be put in from the top after removing the lids over the fire-box. Place the paper, slightly crumpled (never a number of sheets flat together), on the grating in the bottom of the fire-box. Lay the kindling on the paper loosely with the sticks across one another so that air may circulate freely between them. Place stove wood on the kindling in the same manner. Light the paper from below after replacing the lids on the stove. When the fire is burning freely close damper and drafts.

A quick wood fire

When a quick wood fire is required for only a few moments’ use, lay the fuel as usual, except to use about one-third the amount of paper and kindling and only two or three sticks of stove wood. Build the fire well back in the fire-box next to the oven, with the smoke damper and drafts wide open. The draft is much stronger in the back of the fire-box and the fire therefore burns more readily.

A hard-coal fire

If hard coal (anthracite) is to be used, wait until the wood is burning well and then cover with a thin layer of coal. As soon as this is thoroughly ignited put in more coal and close the damper into the chimney flue. The fire-box should never be filled more than two-thirds full.

A soft-coal fire

A soft-coal fire is laid in the same way, except that this fuel requires less kindling and ignites more readily than anthracite. The stove wood may be omitted if the kindling is of good size. In using bituminous (soft) coals the flues need cleaning oftener; but in any case these should be kept free from soot. Especially the flues around the oven should be cleaned once in ten days. If neglected the oven does not bake well, becomes too hot or will not heat at the bottom, and causes much annoyance.

Kerosene and other explosive oils should not be used to kindle the fire. When the stove wood or kindling is damp, patience and an extra supply of paper will be more effectual and less dangerous.

Bricks for kindling

Common building bricks, that can be obtained from any mason, make a good substitute for kindling wood. Put half a dozen into a covered tin slop pail in the corner of a closet in a box, where there is no danger of fire, and keep them well covered with kerosene. All that you have to do to start the morning fire is to lay a brick thus soaked in grate or stove or upon the hearth, pile other fuel upon it and apply a match. The brick will burn well for forty minutes. If it is in the way, remove it then. The same brick may be used for months.

FINAL FAMILIAR TALK

EMERGENCIES, BROKEN CHINA, AND—“IN CASE OF”—

A ready command of expedients is the hall-mark of the canny housekeeper. The ability to snatch safety from apparent ruin, like a brand from the burning, is a faculty with some. It may be acquired by many, if not all. The experienced housemother is slow to believe in the possibility of irreparable disaster. There is no such word as “defeat” in her dictionary. Absolute success is not always to be had, but there are grades of success in cookery, as in political preferment. When Mrs. Faintheart sits down to weep over spilt milk, Mrs. Resolute bethinks her of something that will take the place of the milk.

She reminds herself also that milk is greasy, and the spot not easily removed if it is allowed to soak into the silk, woolen or other unwashable fabric. By the time the milky-way spreads itself over carpet or gown she has a soft brush, warm water and household ammonia in hand, sponges, scrubs and rinses—this last with warm, clear water—then rubs dry with a soft linen cloth.

In case of a broken ink-bottle, or upset inkstand upon a carpet, wash immediately with skim-milk, using a clean sponge. Soak the ink and the milk up together, squeezing the sponge hard each time. When the ink disappears, cleanse the sponge well and wash the place again with warm water and ammonia. Lastly, scrub with a clean, stiff brush dipped in warm water and ammonia, following the threads of the carpet. If these directions are obeyed faithfully the carpet will be brighter than before the accident.

In case of claret or fruit stains upon table-cloth or napkin hold the stained part tightly over a bowl and pour boiling water through it for three or four minutes, using clean water every time.

In case of mildewed linen, rub together equal parts of white soap (old Castile is best) and powdered starch. Make a soft paste of these with lemon juice, and coat the mildew on both sides of the linen thickly with the paste. Lay in the hot sun for several hours, wetting the paste well with lemon juice every hour. Wash off the coating with clear water, and if any sign of the mildew remains renew the application.

In case of ants in cupboard or refrigerator, scour the shelves well with hot water and borax. Dry in the sun if the shelves are portable, then sprinkle thickly with dry borax. It is odorless and harmless, and may be used freely.

In case of soured dough, stir an even teaspoonful of bicarbonate of soda, better known as baking-soda, into a cupful of warm water; turn the over-risen dough upon a board and work in the soda-water, gradually, until all is absorbed. If the dough is so soft that it runs, add a little sifted flour as you go on. Knead thoroughly and set for the last rising, taking care this is not in a hot place. I have seen an apparently hopeless batch of dough redeemed in this way.

In case of meat that has a “close” smell, yet is not actually tainted, wash well in soda and water, rubbing it well into every crack and line; wash off with fresh iced water; leave in salted iced water for half an hour, wash again with fresh, wipe quickly until perfectly dry, and cook at once.

In case of boiling milk more than eight hours old in summer, or twelve in winter, drop in a bit of baking-soda the size of a pea for each quart when you put the milk over the fire. I have boiled cream in this way without curdling it. Bear in mind that the first stage of decomposition is acid, and treat suspected food with soda as the most convenient and harmless of alkalies.

In case of curdled mayonnaise, whip the yolk of a fresh egg smooth and thick and stir into the curdled dressing.

Nothing brings me more closely in touch with my sister housemother than the request, “Will you tell me what to do in case of”—let the exigency be a shattered hope, an aching heart, a hankering after a mission, or broken china.

The dismay of the housewife over the destruction of her brittle treasures dates far back of the poetical precision who makes her ability to be “mistress of herself though china fall,” the test of breeding. I suspect, if the truth were known, we should learn that the potsherd, picked up from the ash-heap by hapless, skin-smitten Job, marked an evil day in the calendar of his shrewish wife and the unlucky servant through whose carelessness pot, or cup, or platter came to grief. Furthermore, that the broken utensil belonged to a set that could not be matched in any china-shop in the length and breadth of Uz.

I read, yesterday, in one of the “Be-thrifty-and-you-will-be-prosperous” essays, that are as rusty needles in the thick of the thumb of the woman of experience, an anecdote of a notable manager who still uses the same “snow-drop figure” napery affected by her mother and her grandmother before her, and the same pattern of china and cut-glass that set forth their tables. Hence—the hateful “Hence” that breaks off the needle-point in the flesh!—“she has no difficulty in matching worn-out and fractured articles of household use.” Queen Victoria had a similar fad. When the chair and sofas of Windsor got shabby they were spirited away, one by one, without her knowledge (presumably), and recovered with stuff of the same design and color, artistically dimmed and frayed so as to resemble the old exactly. Queens can afford to have expensive and almost impossible whims. The drawback to imitation of Mrs. Guelph’s and Mrs. Notable’s sentimental economics is that crockery, glass and linen merchants do not carry dead stock. When a pattern becomes unfashionable it disappears from the market. The moral and exasperating “Hence” should have a corollary in the shape of a card, telling us where Mrs. Notable finds benevolent tradesmen who replenish her stores with snow-drop damask and fifty-year-old designs in “fragiles.”

A friend writes to me of the death of her colored butler, after twenty-three years’ service in her family.

“He was not particularly bright or brisk,” she says, “and had some grave faults. But he did not break or chip one piece of glass or china while he was with us. Do you wonder that we mourn him?”

Considered as a means of grace and of daily discipline in the fine order of breeding indicated by our poet, our waitress—whatever her race, age, or previous condition of sovereignty—leaves little to the liveliest imagination. She “blazes” her trail through our households by nicks, cracks, breaks and “crazed” glazing.

There is a hill near Rome composed entirely of broken pottery. The modern housekeeper does not enter into the social speculations of archæologists as to its origin and history. Women loved china in those older days as fondly as we love it. Perhaps—for it was an age of idols, many and curious—they set it among their household goods. At any rate, when it was shattered, they gave it decent burial. If the dust-heaps and ash-barrels of Christian America were made to give up the like relics deposited in guilty haste and secrecy within their unhallowed depths the woeful pile would dwarf the Tower of Babel by comparison, and represent as many tears as any national cemetery.

In view of the frail constitution of our well-beloved china, we ought not to set our hearts upon it any more than we ought to love our babies, whose tenure upon life is more slight than spider’s silk. One and all, we do set our affections, and feast our eyes, and pamper our souls’ desires upon the adornments of buffet and china-closet. Tea, coffee and chocolate are more delicious when sipped from Sevres and Limoges; our sensitive finger-tips recoil from the blunt edges of pressed glass. To set stone china and thick tumblers before tired and hungry John would insult one who deserves the best of everything.

Since, then, we must, in justice to him and to ourselves, have fine china and glass, and our waitress’s tumultuous voyagings among them will strew back yards and vacant lots with the worthless flotsam and jetsam of what was dear and precious, what shall be done? To the housekeeper whose time has not a prohibitive monetary value, my advice is simple and direct: Have choice china—the choicest you can afford—and take care of it yourself.

SOME CULINARY TERMS

“Aspic”—Meat jelly.

“Au Gratin”—Dishes covered with crumbs and browned.

“Au Naturel”—Plain, simple. Potatoes cooked in their jackets are “au naturel.”

“Barbecue”—To roast any animal whole, usually in the open air.

“Bisque”—Soups made thick with mince and crumbs.

“Blanch”—To parboil, to scald vegetables, nuts, etc., in order to remove the skin.

“Blanquette”—Any white meat warmed in a white sauce, thickened with eggs.

“Bouillon”—A clear broth.

“Bouquet”—A sprig of each of the herbs used in seasoning, rolled up in a spray of parsley and tied securely.

“Café au lait”—Coffee boiled with milk.

“Café noir”—Black coffee.

“Camembert”—A brand of fancy cheese.

“Canapé”—Usually toast with cheese or potted meat spread upon it. Sometimes made of pastry.

“Cannelon”—Meat stuffed, rolled up and roasted or braised.

“Capers”—Unopened buds of a low trailing shrub grown in southern Europe. Pickled and used in sauces.

“Capon”—A chicken castrated for the sake of improving the quality of the flesh.

“Caramel”—A syrup of burnt sugar, used for flavoring custards, etc., and for coloring soups.

“Casserole”—A covered dish in which meat is cooked; sometimes applied to forms of pastry, rice or macaroni filled with meat.

“Champignons”—French mushrooms.

“Charlotte”—A preparation of cream or fruit, formed in a mold, lined with fruit or cake.

“Chervil”—The leaf of a European plant used as a salad.

“Chillies”—Red peppers.

“Chives”—An herb allied to the onion family.

“Chutney”—A hot acid sauce made from apples, raisins, tomatoes, cayenne, ginger, garlic, shalots, lemons, vinegar, salt and sugar.

“Comfitures”—Preserves.

“Compote”—Fruit stewed in syrup.

“Consommé”—Clear soup.

“Cream sugar and butter”—Is to rub the sugar into the butter until they are well incorporated, then beat light and smooth.

“Creole, A la”—With tomatoes.

“Croquettes”—A savory mince of meat, or fowl, or fish, or mashed potatoes, rice or other vegetables, made into shapes and fried in deep fat.

“Croustade”—A kind of patty made of bread or prepared rice.

“Croutons”—Bread dice fried.

“Crumpet”—Raised muffins baked on a griddle.

“Curries”—Stews of meat or fish, seasoned with curry powder and served with rice.

“De Brie”—A brand of fancy cheese.

“Demitasse”—A small cup; term usually applied to after-dinner coffee.

“Deviled”—Seasoned hotly.

“Eclair”—Pastry or cake filled with cream.

“En Coquille”—Served in shells.

“Endive”—A plant of the composite family used as a salad.

“Entrées”—Small made dishes served between courses at dinner.

“Entrements”—Second course side dishes, including vegetables, eggs and sweets.

“Farcie”—Stuffed.

“Fillets”—Long thin pieces of meat or fish, generally rolled and tied.

“Fines herbes”—Minced parsley, etc.

“Finnan Haddock”—Haddock smoked and dried.

“Fondant”—Melting. Boiled sugar, the basis of French candy.

“Fondu”—A preparation of melted cheese.

“French dressing”—A simple salad dressing of oil, vinegar, salt, pepper, and sometimes mustard.

“Galantine”—Meat, boned, stuffed, rolled and boiled, always served cold.

“Glacé”—Iced.

“Glaze”—Stock boiled down to a thin paste.

“Grilled”—Broiled.

“Gruyére”—A brand of fancy cheese.

“Hors d’œuvres”—Relishes.

“Jardinière”—A mixed preparation of vegetables stewed in their own sauce; a garnish of vegetables.

“Julienne”—A clear soup with shredded vegetables.

“Koumiss”—Milk fermented with yeast.

“Lardoon”—The piece of salt pork used in larding.

“Lentils”—A variety of the bean tribe used in soups, etc.

“Marrons”—Chestnuts.

“Mayonnaise”—A salad dressing made of oil, the yolks of eggs, vinegar or lemon juice, salt and cayenne.

“Menu”—Bill-of-fare.

“Meringue”—The white of eggs whipped to a standing froth with powdered sugar.

“Mousse”—Ice cream made from whipped cream.

“Noodles”—Dough, cut into strips or other shapes, dried and then dropped into soup.

“Nougat”—Almond candy.

“Paprika”—Hungarian sweet red pepper.

“Pâté”—Some preparation of pastry, usually a small pie. Hence “patty-pans.”

“Pâté de foie gras”—Small pie filled with fat goose liver.

“Pièce de résistance”—Principal dish at a meal.

“Pilau”—East Indian or Turkish dish of meat and rice.

“Pimento”—Jamaica pepper.

“Pimolas”—Small olives stuffed with pimento—i. e., sweet red pepper.

“Piquante”—Sharply flavored, as “sauce piquante,” a highly seasoned sauce.

“Pistachio”—A pale greenish nut resembling the almond.

“Polenta”—An Italian mush made of Indian meal, or of ground chestnuts.

“Potage”—A family soup.

“Potpourri”—A highly seasoned stew of divers materials—meat, spices, vegetables and the like; a Spanish dish.

“Purée”—Vegetables or cereals cooked and rubbed through a sieve to make a thick soup.

“Ragout”—Stewed meat in rich gravy.

“Ramakins”—A preparation of cheese and puff paste or toast, baked or browned.

“Rechauffé”—Anything warmed over.

“Rissoles”—Minced meat, made into rolls covered with pastry or rice, and fried.

“Rissotto”—Rice and cheese cooked together; an Italian dish.

“Roquefort”—A brand of fancy cheese.

“Rôti”—Roasted.

“Roulade”—Meat stuffed, skewered into a roll and cooked.

“Roux”—Butter and flour cooked together and stirred in a smooth cream. A white roux is made with uncooked flour; a brown, with flour that has been browned by stirring it upon a tin plate over the fire.

“Salmi”—A warmed-over dish of game, well seasoned.

“Sauté”—To fry lightly in hot fat or butter, not deep enough to cover the thing cooked.

“Scalpion”—A mince of poultry, ham, and other meats used for entrées, or it may be a mixture of fruits in a flavored syrup.

“Scones”—Scotch cakes of flour and meal.

“Shalot”—A variety of onion.

“Sorbet”—Frozen punch.

“Soubise”—A sort of onion sauce eaten with meat

“Soufflé”—A “trifle” pudding, beaten almost as light as froth, then baked quickly.

“Stock”—The essence extracted from meat.

“Supreme”—White cream gravy made of chicken.

“Tarragon”—An herb the leaves of which are used for seasoning and in flavoring vinegar.

“Tartare”—As a “sauce tartare”—tart, acid.

“Timbale”—A small pie or pudding baked in a mold and turned out while hot.

“To braise meat”—Cook in a covered pan in the oven with stock, minced vegetables, and peas, beans, etc., whole, and with savory herbs.

“To Marinate”—To cover with lemon juice or vinegar and oil, or with spiced vinegar.

“Truffles”—A species of fungi growing in clusters some inches below the surface of the ground. Used in seasoning and for a garnish.

“Tutti-frutti”—A mixture of fruits.

“Veloute”—A smooth white sauce.

“Vol-au-vent”—Light puff pastry baked in a mold and filled with chicken, sweetbreads or other delicate viand.

“Zwieback”—Bread baked twice.

FOR READY REFERENCE

WEIGHTS AND MEASURES

It is so much easier to measure ingredients than to weigh them that the housewife saves time and work by acquainting herself with certain equivalent measures and weights. Without burdening her memory with a dry array of items and figures, I have collected here certain details to which she can refer quickly and confidently.

“One cupful” of flour, milk, etc., means half a pint.

Two scant cupfuls of packed butter make one pound.

Two and a half even cupfuls of powdered sugar are one pound.

Two cupfuls (one pint) of water or milk make one pound.

Three even cupfuls of Indian meal make one pound.

Four even cupfuls of dry flour make one pound.

Two cupfuls (one pint) of water or milk make one pound.

Ten eggs of ordinary size make one pound.

Two cupfuls of minced beef, packed closely, make one pound.

A gill of liquid is half a cupful.

One heaping tablespoonful of granulated sugar is one ounce.

Two heaping tablespoonfuls of flour make one ounce.

Two heaping tablespoonfuls of powdered sugar make one ounce.

Two heaping tablespoonfuls of ground coffee make one ounce.

One tablespoonful of milk, vinegar or brandy make one-half ounce.

The juice of an ordinary lemon is about a tablespoonful. A breakfast cupful of bread-crumbs well pressed in equals about four ounces. Very finely chopped suet, slightly heaped up, weighs about the same. A heaped breakfast cupful of brown sugar represents half a pound, and stoned raisins well pressed in weigh about the same.

TIME-TABLE

Baking and roasting

FISH AND MEATS

Baked beans with pork 6 to 8 hours. Beef, fillet, rare 20 to 30 minutes. Beef ribs or loin, well done, per pound 12 to 16 minutes. Beef ribs, or loin, rare, per pound 8 to 10 minutes. Chicken, per pound 15 minutes or more. Duck, domestic 1 hour or more. Duck, wild 12 minutes per pound. Fish, whole, as bluefish, salmon, etc. 10 minutes per pound. Goose, 8 to 10 pounds 2 hours or more. Grouse 25 to 30 minutes. Ham 15 minutes per pound. Lamb, well done, per pound 15 to 18 minutes. Liver, whole 12 minutes per pound. Mutton, leg, well done, per pound 15 minutes or more. Mutton, leg, rare, per pound 10 minutes. Mutton, saddle, rare, without flank, per pound 9 minutes. Mutton shoulder, stuffed, per pound 15 to 25 minutes. Partridge 35 to 40 minutes. Pork, well done, per pound 20 minutes. Small fish and fillets 20 to 30 minutes. Turkey, 8 to 10 pounds 12 minutes per pound. Veal, well done, per pound 18 to 20 minutes. Venison, rare, per pound 10 minutes.

Boiling

MEATS

Chicken 1 to 1½ hours. Corned beef (rib or flank) 4 to 6 hours, according to size. Corned beef (fancy brisket) 5 to 8 hours. Corned tongue 3 to 4 hours. Fowl, 4 to 5 pounds 15 minutes per pound, if tender. Fresh beef 4 to 6 hours. Ham 4 to 6 hours. Mutton 15 minutes per pound. Turkey, per pound 15 to 18 minutes.

FISH

Clams and oysters 3 to 5 minutes. Codfish and haddock, per pound 10 minutes. Bass and bluefish, per pound 10 minutes. Halibut, whole or thick piece, per pound 15 minutes. Lobster 30 to 40 minutes. Salmon, whole or thick piece, per pound 10 to 20 minutes. Small fish 6 to 8 minutes.

Broiling

Bacon 4 to 8 minutes. Lamb, or mutton chops 8 to 10 minutes. Liver 4 to 8 minutes. Quail 10 to 15 minutes. Quail in paper cases 10 to 12 minutes. Steak, 1 inch thick 8 to 12 minutes. Steak, 1½ inch thick 9 to 15 minutes. Shad, bluefish, etc. 15 to 30 minutes. Slices of fish 12 to 15 minutes. Small fish, trout, etc. 8 to 12 minutes. Spring chicken 20 minutes. Squabs 10 to 15 minutes.

Frying

Bacon fried in its own fat 2 to 3 minutes. Chops, breaded 8 to 10 minutes. Doughnuts and fritters 3 to 5 minutes. Fillets of fish 4 to 6 minutes. Potatoes 2 to 5 minutes.

Boiling vegetables

Asparagus 20 to 25 minutes. Beans, string 1 to 2 hours. Beans, Lima 30 to 40 minutes. Beets, new 45 minutes to one hour. Beets, old 4 to 6 hours. Brussels sprouts 15 to 25 minutes. Cabbage 30 to 80 minutes. Carrots (old) 1 hour or more. Cauliflower 20 to 30 minutes. Celery 20 to 30 minutes. Corn 10 to 20 minutes. Macaroni 20 to 50 minutes. Onions 45 minutes to 2 hours. Oyster-plant 45 to 60 minutes. Parsnips 30 to 45 minutes. Peas 20 to 50 minutes. Potatoes, white 20 to 30 minutes. Potatoes, sweet 15 to 25 minutes. Rice 20 to 30 minutes. Squash 20 to 30 minutes. Spinach 20 to 30 minutes. Tomatoes, stewed 15 to 20 minutes. Turnips 30 to 45 minutes.

Steaming

Brown bread 3 hours. Puddings, one quart or more 2 to 3 hours. Rice 45 to 60 minutes.

Baking of bread, cakes, custards and pudding

Fruit cake 2 to 3 hours. Layer cake 15 to 20 minutes. Loaf bread 40 to 60 minutes. Muffins, baking-powder 20 to 25 minutes. Muffins, yeast about 30 minutes. Pie crust 30 to 45 minutes. Plain loaf cake 30 to 90 minutes. Potatoes 30 to 45 minutes. Rolls, biscuit 10 to 30 minutes. Scalloped and au gratin dishes 10 to 20 minutes, according to size. Sponge cake, loaf 45 to 60 minutes, according to size. Timbales about 20 minutes.

The instructions given above must be modified by circumstances: the age and quality of meat, vegetables and fish, the size of loaves and so forth. It is not possible to make out a table which shall be absolutely accurate. Experience is the one trustworthy teacher.

INDEX

After-Dinner Coffee, 653.

Afternoon receptions, menus for, 608, 609.

Afternoon tea, 604. dainties for, 610. formal, menus for, 608, 609. informal, menus for, 606, 607.

Agate-nickel-steel ware, advantages of, 138, 242.

Alaska bake, 586, 587.

Ale, ginger, frappé, 616.

Alma’s drop cakes, 287.

Almond cake, 271. cookies, German, 286. filling, 281. macaroons, 284. roulettes, 547.

Almonds, burnt, creamed, 599. French cream, 597. salted, 612.

Ammonia, antidote for, 712. use in kitchen, 10, 11.

Anchovies au lit, 161.

Anchovy bars, 223. crackers, toasted, 206. croutons, 161. sandwiches, 220. sauce, 355. toast, 76, 161, 206, 223.

Angel cake, 270.

Anise cakes, 291.

Antidotes for poisons, 712.

Ants, to get rid of, 698, 716.

Apple and celery salad, 232. and cress salad, 238. and nut salad, 232. and tapioca pudding, baked, 529. biscuits, raised, 56. butter, 621. cake, 261. grandmother’s, 263. dumplings, 549. fritters, 545.

Apple jelly, 632. meringue pie, 510. pudding, 537. pie, sliced apple, 509. creamed sweet, 510. pudding, bird’s nest, 540. boiled, 519. Brown Betty, 532. steamed, 518. puff, 541. sauce, 619. canned, 686. cold, 242. for meat, 358. hot, green apples, 242. omelet (baked), 247. pie, creamed, 510. snow, 561. soufflé pudding, 541. tea, 662.

Apples and bacon, 111. and peaches, dried, 244. and sausages, 113. baked, sweet, 243. canned, 685. care of, 6. for breakfast, 39. for dessert, 577. mock casserole of chicken, 196. steamed, 618. stewed, 243, 617.

Apricot fritters, 546. pudding, 525. sauce, 553.

Arrowroot blanc mange, 563.

Arsenic, antidote for, 712.

Artichoke soup, 331.

Artichokes, Italian boiled, 431. fried, 431. with sauce tartare, 431. Jerusalem, baked, 430. boiled, 430.

Asparagus, à la vinaigrette, 429.

Asparagus and shrimp salad, 237. baked, 428. boiled, 427. time for cooking, 727. canned, 691. creamed, 429. loaf, 429. on toast, 427. salad, 237. soup, cream of, 321. substitute for, poke stalks, 467. tips, cachés, 428. tops, scrambled eggs with, 86.

Aspic, defined, 719. tomato, 235. and shrimp salad, 227.

Au gratin, defined, 719. dishes, time for baking, 728.

Au naturel, defined, 719.

Auntie’s cookies, 285.

Aunt Nelly’s gingerbread, 282.

Bacon and Apples, 111. and liver, 122. and oysters (pigs in blankets), 151. and polenta, 111. and sweet peppers, 112. and tomatoes, 135. and veal cutlets, 127. broiled, time for cooking, 726. how to slice and fry, 110. time for cooking, 726.

Baked beans and pork, 212, 433, 434. and tomatoes, 212. Boston, 212. time for baking, 725. with tomato sauce, 434.

Baked Charlotte, 537.

Baked puddings, apple and tapioca, 529. meringue, 537. puff, 541. souffle, 541. baked Charlotte, 537. banana soufflé, 544. bird’s nest, 540. blackberry, 531. bread and fig, 535. and milk, 538. old-fashioned, 536. soufflé, 543. bread-crumb, 535, 538. Brown Betty, 532. cherry, 531. chocolate, 537. soufflé, 544. cocoanut soufflés, 542. cornstarch, 538. cottage, 535. raspberry, 531. cracker, 540. date and bread, 536. fig and bread, 535. fruit, 529. German, 533. Indian, 534. lemon soufflé, 543. orange, 530. sauce for, 531. soufflé, 543. peach batter, 530. canned, 533. scallop, 536. pineapple, 529. plum, 530. Polly’s, 539. poor man’s, 533. prune, 528. soufflé, 543. queen of, 536. raspberry cottage, 531. rhubarb, 532. soufflé, 542. rice custard, 532. soufflé, 542. with eggs, 539. without eggs, 539. sago, 541. squash, 538. sweet omelet soufflé, 542. tapioca and apple, 529. and raisin, 530. time for baking, 727. See also, Boiled Puddings; Puddings; Steamed puddings; Soufflés.

Baking bread, cakes, custards and puddings, time for, 727. fish and meats, time for, 725.

Baking-soda. See Soda.

Banana and orange meringue glacé, 586. blanc mange, 565. Charlotte, 569. fritters, 546, 547. froth, 563. ice-cream, 588. salad, 238. soufflé, 544. souffle, cold, 573. toast, 166.

Bananas and cream, 246. baked, 432. fried whole, 432. sautés, 432. scalloped, 432.

Banbury tarts, 518.

Barbecue, defined, 719.

Barley soup, white, 312.

Bartlett pears and cream, 246.

Baskets, orange, 579.

Bass, black, boiled, 338. cream gravy for, 339. time for cooking, 726. sea, baked, 339. shrimp sauce for, 339. stuffed, 339.

Bath, skin tonic for, 707.

Bathtubs, to clean, 695, 699.

Battenberg embroidery, to clean, 700.

Batter bread, southern, 71. for griddle cakes, use of saleratus, 13. pudding, cherry, steamed, 527. peach, baked, 530. steamed, 522.

Bavarian ice-cream, plum, 589.

Bean and beet salad, 232. and tomato soup, 323, 326. soup, 323. Lima bean, 332. mock-turtle, 323.

Beans, baked, and pork, 212, 433, 434. and tomatoes, 212. tomato sauce, 434. time for baking, 725. Boston baked, 212, 433. butter, steamed, 436. dried, care of, 6. German wax, steamed, 436. green salad, 240. how to keep, 6. Lima, 435 canned, 692. time for boiling, 727. with white sauce, 435. New Jersey baked, 434. sautés, 435. stewed, 435. string, boiled, 436. canned, 692. cream, steamed, 436. string, pickled, 637. savory, 437. time for boiling, 727. succotash, 446. Sunnybank baked, 434.

Béarnaise sauce, 357.

Beaten biscuits, Virginia, 62.

Beauregard cod, 163.

Béchamel sauce, 354.

Bed-bugs, to get rid of, 701.

Bed-linen, care of, 24.

Bee stings, to draw poison, 707.

Beef, à la jardinière, canned tomatoes to accompany, 690. à la mode, 370. buying for, 4. and potato pie, 391. and tomato pie, 391. boiled, time for cooking, 726. buillon, 309. à la russe, 310. braised, 368. cakes, 117. chilli con carni, 117. chipped smoked, 180. corned, 370, 376. boiled, 376. time for boiling, 725. croquettes, 192. curried, 171. fillet, time for cooking, 725. frizzled, and eggs, 87. Hamburg steaks, 116. heart, boiled, 375. roast, 376. hot-pot, 373. how to select, 3. Irish stew, 182. juice for invalids, 313. larded, 174. liver, stewed, 117. loaf, 175. loin, time for cooking, 725. pot-roast, 369. family, 372. New England, 372. ragout, savory, 373. réchauffé, à la jardinière, 368. rib-ends of, 369. ribs, hot-pot, 373. time for cooking, 725. roast, 367. baked hominy to accompany, 454. roast, claret or Bordelaise sauce for, 357. croquettes, 192. how to carve, 15. kinds of, 4. larded, 174. sandwiches, 215. underdone, to use up, 371. with sauce piquante, 174. with Yorkshire pudding, 367. rolled boiled, 369. roulades of, 178. sandwiches, 215. season for, 3. steamed, 181. stew, Irish, 182. savory, 178. tainted, to sweeten, 696. tea, 314. tomatoes stuffed with, 491. tongue, boiled, 375. fresh, braised, 374. sauce for, 374, 375. Italian entrée, 375. smoked, boiled, 373. tough, to make tender, 696. ways of cooking, 367.

Beefsteak and mushrooms, 116. and onions, 116. and sherry sauce, 176. baked, à la jardinière, 371. Béarnaise sauce for, 357. braised rolled, 371. broiled, 116. squash pancakes to accompany, 487. time for cooking, 726. Chateaubriand, 116. chilli con carni, 117. croquettes, 192. Espagnole sauce for, 358. how to select, 4. mock roast chicken, 176. pie, 392. porterhouse, with oysters, 178. ragout, savory, 373. roulades of beef, 178. rump, and tomatoes, 177. stewed, 177. tough, to make tender, 13, 695. ways of cooking, 371.

Beer, ginger, 658.

Beet and bean salad, 232. salad, 230. soup, cream of, 319.

Beets, boiled, 437. time for cooking, 727. canned, 691, 692. care of, 6. sweet pickles, 644. young, creamed, 437.

Belgian hares, 420.

Belladonna, antidote for, 712.

Berries, for breakfast, 39. See Breakfast fruits; Canned fruits; Preserves; Name of berry.

Berry jam, 622. jelly, 622. pie, combination, 513. sherbet, 587.

Beverages, apple tea, 662. blackberry cordial, 661. vinegar, 655. café au lait, 653. noir, 653. cherry bounce, 656. wine, 654. chocolate, 653. cocoa, 653. nibs or “shells,” 654. coffee, after-dinner, 653. for breakfast, 652. iced, 653. dandelion cordial, 658. tea, 658. wine, 658. egg-nog, 662. flaxseed lemonade, 662. tea, 662. ginger beer, 658. wine, 658. grape juice, 656. wine, 656, 657. koumiss, 660. lemonade, 655. lively, 655. matzoon, 657. mead, 659. milk-shake, 660. mint punch, 654. orange juice, iced, 660. raspberry cordial, 661. vinegar, 655. rhubarb wine, 655. sarsaparilla wine, 659. sherbet (lemonade), 655. slippery-elm tea, 662. strawberry punch, 654, 659. wine, 657. tea, cold, 652. hot, 652. punch, 654. toast water, 661. See Frappés; Invalids, drinks for.

Bicarbonate of soda. See Soda.

Biliousness, diet for, 30, 31. fruit diet for, 41. hot green-apple sauce for, 242.

Bill of fare. See Menu.

Bird’s nest pudding, 540.

Birds, small, pie, 425. See Game.

Biscuits, caraway, 58. cheese, 201. egg, 58. graham, 62. milk, 61. milk-and-water, 61. potato, 62. quick, 61. raised apple, 56. time for baking, 728. Virginia beaten, 62.

Bisques, cheese, 316. chicken, 316. clam, 315. cod, 317. corn, 316. crab, 315. defined, 314, 719. fish, a “left-over,” 336. halibut, 317. lobster, 315. oyster, 314. salmon, 317. tomato, 18.

Black bass, boiled, 338. cream gravy for, 339.

Blackberries, canned, 688. for breakfast, 39.

Blackberry cordial, 661. pie, 513. pudding, baked, 531. boiled, 519. vinegar, 655.

Blackbird pie, 425.

Black cloth, to clean, 706. mud stains in, to remove, 707. lace, to clean, 700. lawns, starch for, 709.

Blanc mange, arrow root, 563. banana, 565. brown, 566. Charlotte Russe, 568. chocolate, 564. cider jelly, 567. Italian cream, 565. peach sponge, 565. pink pudding, 566. rice, 570. rose, 566. snow pudding, 564. strawberry sponge, 567. vanilla, 563.

Blanch, defined, 719.

Blankets, to wash, 710. Blanquette, defined, 719.

Blueberry pie, New England, 513.

Bluefish, baked, 338. time for cooking, 725. boiled, time for cooking, 726. broiled, 338. time for cooking, 726. stuffed, 340.

Boiled puddings, 518. apple, 518, 519. apricot, 525. blackberry, 519. chocolate custards, 556. clonduff, 524. cornstarch, hasty, 526. cup custards, 555. East Indian, 526. fig, 520, 521. fruit, 524. frumenty, 540. gooseberry, 525. huckleberry, 522. Indian, 521, 522. macaroni, 535. Mary’s favorite, 526. minute, 540. orange, 523. peach tapioca, 560. plum, 520. prune, 522. rice, with milk and egg, 543. Sally’s, 524. See also, Baked puddings; Puddings; Steamed puddings.

Boiling fish, time for, 726. meats, time for, 725. vegetables, time for, 727.

Bones, use for stock, 3, 697.

Books, to prevent mold on, 707.

Bordeaux, temperature to serve at, 673.

Bordelaise sauce, 357.

Boston baked beans, 212, 433. brown bread, steamed, 51.

Bottles, sealing-wax for, 633.

Bouillon, beef, 309. à la russe, 310. chicken, 310. defined, 719.

Bounce, cherry, 656. wild cherry, 656.

Bouquet, defined, 719.

Brain croquettes, 190. for garnishing, 385. fritters, 126. calf’s, scalloped, 384. stewed, 126. fried, 127. for garnishing, 384. on toast, 180.

Braise, To, meaning, 723.

Brandied peaches, 629.

Brandy sauce, liquid, 554.

Brass, to clean, 698.

Bread and date pudding, 536. and fig pudding, baked, 535. and milk pudding, 538. Boston brown, steamed, 51. time for steaming, 727. bun loaf, 264. buttermilk, 53. crumb pudding, 535, 538. dough, soured, to save, 13, 716. dressing, for turkey, 400. dust, 696. German coffee, 53, 260. graham, 49. without yeast, 53. how to keep, 8. milk, 48. omelet (baked), 82. pudding, old-fashioned, 536. raisin, 268, 611. rusk, dried, 57. rye, old-fashioned, 50. and Indian, 50. Sally Lunn, 57. quick, 61. salt-rising, 51, 52. sauce, 356. soufflé, 543. southern batter, 71. egg, 71. stale, griddle-cakes, 69. sweet-potato, 52. Swiss fritters, 547. time for baking, 727. whole wheat, 48, 49. with plain sponge, 47. with potato sponge, 46. See Biscuits; Buns; Cornbread; Crumpets; Muffins; Rolls.

Breakfast, 34. bacon, 110 (See Bacon). breads for, hot, 54. of Indian meal, 71. cereals, 42. brewis, 44. cracked wheat, 44. farina, 45. hominy, 42, 43. fried, 136. Indian meal mush, 42, 45. meal-and-flour porridge, 44. milk porridge, 44. oatmeal, 42, 43. rice, 43, 44. wheat, 42. coffee, 652. fish for, 93. formal, 663. manner of serving, 663-665. menus for, 664. to set table for, 663, 664. fruits for, 39. apples, 39. berries, 39. blackberries, 39. cantelopes, 40. gooseberries, 39. grapes, 39. huckleberries, 39. melons, 40. nutmeg, 40. oranges, 38. peaches, 39. pears, 39. raspberries, 39. stewed, 40. prunes, 41. rhubarb, 41. strawberries, 39. game for, 129. See Game. meats for, 110. rolls, 54, 55. service of, 18. to set table for, 18. vegetables for, 131.

Brewis, 44.

Bricks for kindling, 714.

Bride’s cake, 276.

Bristol tea cakes, 611.

Broiling, time for, 726.

Brook trout, fried, 345.

Brooms, how to select, 698.

Broth, beef juice, for invalids, 313. beef tea, 314. bones for stock, 3. chicken, 336. Glasgow, 307. green pea, 329. Scotch, 386. veal and rice, 305. and sago, 305. See also, Bouillon; Soups.

Brown Betty, 532. bread, time for steaming, 727. toast, 205. mange, 566. roux, defined, 722. sauce, 353. for broiled oysters, 146.

Brunette muffins, risen, 63. sandwiches, 214.

Brunswick stew, 423.

Brussels sprouts, au gratin, 438. boiled, 438. time for cooking, 727.

Buckwheat cakes, 66, 67. quick, 67. sour milk, 67.

Bun loaf, 264.

Buns, cinnamon, 263. currant, 59, 262. hot cross, 59. See Rolls.

Burgundy, temperature to serve at, 673.

Burns and scalds, lard and soot ointment, 187. use of soda, 13.

Burnt almond ice cream, 582. almonds, creamed, 599.

Butter and sugar, to cream, meaning, 720. apple, 621. beans, steamed, 436. how to keep, 8. lemon, 596. peach, 621. peanut, for sandwiches, 613. plum, 621. renovation with soda, 13.

Buttermilk bread, 53. corn bread, 73. crullers, 294.

Butternut pickles, 634.

Butterscotch, 596.

Cabbage, baked, 439. with tomato sauce, 440. boiled, savory, 439. time for cooking, 727. cold-slaw, 233, 440. cream salad, 441. fricaseed, 439. Italian style, 441. kohlrabi, 495. odor from cooking, to avoid, 438. red, pickled, 641. salad, 233. scalloped, 441. shredded, and cheese, 440. stuffed, 439.

Cabinet pudding, 527.

Caché of asparagus tips, 428.

Café au lait, 653. defined, 719. frappé, 614, noir, 653. defined, 719. parfait, 585.

Cake, almond, 271. angel, 270. apple, 261. grandmother’s, 263. beef, 117. bride’s, 276. bun loaf, 264. caramel, 277. chocolate loaf, 266. chrysanthemum, 272. citron (Thanksgiving), 274. cocoanut and citron layer, 267. cream, 276. currant, 277. daisy, 272. devil’s food, 270. fancy, foundation for, 275. for luncheon, 258. fruit, 264, 265. Christmas, 265. time for baking, 727. gold, 266. Grafton, 265. how to keep, 8. huckleberry, 261. jelly roll, 270. kleiner, 269. lemon, 272. loaf, chocolate, 266. plain, 275. frosting for, 278. time for baking, 728. marble, 276. marshmallow layer, 274. filling for, 275. Minnehaha, 274. filling for, 274. mocha, 273. filling for, 274. nut, 275. oatmeal scones, 610. one-egg, 277. orange cheese, 517. layer, 271. filling for, 271. parkin, 263. pork, 269. potato, 260. drop, 208. pound, 265. trifle, 569. poverty, 270. raisin bread, 268. silver, 266. sour cream, 276. sponge, boiled, 268. cup, 267. loaf, time for baking, 728. old-fashioned, 267. springleys or springerlein, 261, 262. sunshine, 271. tea, 610. Bristol, 611. corn-meal, 611. hot-milk, 612. scones, 610. time for baking, 727. Virginia wafers, 611. White mountain, 273. filling for, 273. See also, Coffee cake; Layer cake; Shortcake; Small cakes; Fillings; Frostings.

Calf’s brains, croquettes, 190. for garnishing, 385. fried, 127. for garnishing, 384. fritters, 126. scalloped, 384. stewed, 126. head, baked, 382. boiled, 382. how to select, 5. mock turtle soup, 304, 383. heart, roast, 380. liver, à la jardinière, 383. casserole of, 384. how to select, 5. larded, 381. baked, 180. mock pâté de foie gras, 180. salmi of, 381.

Camembert, defined, 719.

Canapés, defined, 719. oyster, 351. sardines, 159.

Candied citron, 601. ice-cream, 589. fruits, 602. orange peel, 600. peaches, 629. pineapple, 600.

Candies, 590. butterscotch, 596. chocolate caramels, 594. fudge, 591. marshmallows, 595. cream, burnt almonds, 599. chocolate, 594. coating for, 595. dates, 596. English walnuts, 597. fondant for, 598. fondant for, 595. French cream almonds, 597. grapes, 599. walnut, 597. popcorn, 599. crystallized fruits, 602. hickory nut, 602. hoarhound, dried leaves, 596. fresh leaves, 596. lemon butter, 596. maple, 590. caramels, 590. fudge, 591. nut, 602. marshmallows, 601. chocolate, 595. Mexican kisses, 592. molasses, 592. stick, 593. taffy, 593. “velvets,” 593. walnut, 593. nougat, 598. opera caramels, 594. orange straws, 600. peanut, 598. brittle, 601. molasses, 598. peanut, sugared, 599. penotchie, 592. popcorn balls, 599. slippery-elm cough, 603. stuffed dates, 602. sugar, 591. wintergreen, 597.

Canned-fruit sauce, 552.

Canned fruits, 684. apple sauce, 686. apples, sweet, 685. tart, 685. blackberries, 688. cherries, 687. gooseberries, 688. green gages, 687. peaches, 686. pears, seckel, 686. unpeeled, 686. plums, 687. quinces, 688. raspberries, 688. rhubarb, 687. strawberries, 688. tutti-frutti jelly, 574. See also, Jam; Jellies; Preserves.

Canned meats, chicken, 413. lambs’ tongues, barbecued, 128. lobster, to prepare for use, 155. shrimps, 157.

Canned soups, salmon bisque, 317. succotash, 327.

Canned vegetables, 689. asparagus, 691. beans, Lima, 692. string, 692. beets, 691, 692. corn, 690. and tomatoes, 691. potted, 691. tomatoes, stewed, 690. whole, 689, 690.

Cannelon, defined, 719.

Cantelopes, for breakfast, 40.

“Cape Cod folks” tid-bit, 165.

Caper sauce, 356. sauce, imitation, 360.

Capers, defined, 719.

Capon, defined, 719.

Caramel cake, 277. defined, 719. filling, 279. for coloring soups, 307. frosting, 279.

Caramel sauce, 552.

Caramels, chocolate, 594. maple, 590. opera, 594.

Caraway biscuits, 58. cookies, 286.

Carpets, ink-stains in, to remove, 704.

Carrot croquettes, 442. soup, 327.

Carrots and turnips sautés, 495. care of, 6. mashed, 442. sautés, 442. stewed, 441. time for cooking, 727.

Carving, 15.

Casserole, defined, 194, 719. of calf’s liver, 384. of chicken, 194, 410. mock, 196. of lamb chops, 195, 387. of mutton chops, 195. of potato and cheese, 195. of rabbit, 419. of rice and liver, 195.

Catfish, fried, 101. soup, 336.

Cats, to cure mange in, 701.

Catsups, etc., 648. chili sauce, 648. chutney, 649. currant, 650. grape, 649. mixed mustard, 651. mushroom, 650. pepper vinegar, 651. piccalilli, 649. tomato, 650. walnut, 650.

Cauliflower au gratin, 443. boiled whole, 442. time for cooking, 727. odors from, how to prevent, 186. salad, 230. sauce, 359. soup, 328. sweet pickle, 647. with tomato sauce, 443.

Caviar crisps, 222. in saucers, 162. strips, 162.

Celery and apple salad, 232. and tripe, stewed, 115. creamed, in Edam cheese shell, 203. croquettes, 192. fried, 444. roots, stewed, 444. salad, with sweetbreads, 239. sauce, 355. savory, 444. soup, 328. cream of, 319. stewed, 443. brown, 444. time for cooking, 727. toast, 206.

Cellar, vegetables causing odors in, 6.

Cement for lining aquarium, 702.

Cereals. See Breakfast cereals; Name of cereal.

Chablis, temperature to serve at, 673.

Chafing-dish suppers, 678. menus for, 678, 679. recipes suitable for, 680. to set table for, 679.

Chairs, to renew cane seats, 705.

Champagne sauce, 359. temperature to serve at, 673. to cool, 673.

Champignons, defined, 720. and crabs, 156. and lobsters, 156. and scallop of shrimps, 157.

Charlotte, baked, 537. banana, 569. defined, 720. pineapple, 561. prune, 559. Russe, 568. macaroon, 563. strawberry, 570.

Chateaubriand steak, 116.

Cheese and crackers, deviled, 202. and egg timbales, 200. and halibut, scalloped, 165. and nut sandwiches, 218. and olive sandwiches, 613. and potato, casserole of, 195. and rice pudding, 198, 211. and scrambled eggs, 86. and tomatoes, 199. baked, 204. biscuits, 201. bisque, 316. crackers, 201. cream, 201. and lettuce sandwiches, 614. cream, for sandwiches, 613. creamed, golden buck, 202. custard toast, 77. cutlets, 204. dates, 204. dishes for luncheon, 198. fingers, 201. fondu of, 198. fritters, 200. how to keep, 7. omelet, 85. Parmesan, oysters with, 351. puffs, 199. ramakins, 200. rice, 199. rings, 203. sauce, for potatoes, 474. shell, Edam, creamed celery in, 203. macaroni in, 203. soufflé, 200. soup, cream of, 322. straws, 199.

Cherries, canned, 687. glacés, 245. raw, 245. stewed, 244. sugared, 245.

Cherry batter pudding, steamed, 527. bounce, 656. wild cherry, 656. dumplings, 549. ice, 588. pickles, 636. pie, 512. mock (cranberry and raisin), 512. preserves, 628. pudding, baked, 531. roly-poly, 527. salad, 239. tarts, 517. wine, 654.

Chervil, defined, 720.

Chestnut and sweet potato croquettes, 478. croquettes, 450, 496. pudding, 450. stuffing, for turkey, 401.

Chestnuts, preserved, 624. savory, 497. with whipped cream, 559.

Chicken and eggs scalloped, 168. and ham pie, 390. and ham sandwiches, 613. and macaroni, 457. and macaroni croquettes, 190. baked, 408. time for cooking, 725. baked broiled (smothered), 406. baked fried, 407. bisque, 316. boiled, 406. bread sauce for, 356. celery sauce for, 355. stuffed with oysters, 410. time for cooking, 725. bouillon, 310. braised, 407. broiled, 124, 407. in the oven, 406. time for cooking, 726. broth, 336. Brunswick stew, 423. canned, 413. casserole of, 194, 410. mock, 196. chop suey, 412. cold, ways to cook, 124. cream soup, 308, 309. creamed, 125, 196. and macaroni, 197. stewed, 410. croquettes, 189. with celery toast, 206. curried, 172. en casserole, 194, 410. fowl, boiled, time for cooking, 726. pie, 389. fricaseed, 408. brown, 409. fried, 123. Virginia style, 123. with cream gravy, 124. fritters, 124. giblets, mock pâté de foie gras, 180. gumbo, 310, 311. how to carve, 16. how to select, 5. imitation terrapin, 126. jellied, 176. Mexican hot tamales, 411. mince turnover, 174. minced, baked, 171. in green peppers, 133. on half-shell, 125. mock pâté de foie gras, 180. roast, 176. terrapin, 126. mock, omelet, 125. pie, 388. cold, 389. fowl, 389. pilau of, 409. pot pie, 389. roast, 405. claret or Bordelaise sauce for, 357. corn fritters to accompany, 446. mock, 176. rolls, stuffed with, 612. salad, 226. sandwiches, 216. sandwiches, 214. scallops, 197. smothered, 406. soup, brown, 313. white, 313. spring, time for broiling, 726. stew, dumplings for, 411. timbales, 168. to make tender, 12. to prepare for cooking, 405. toast sandwich, 206. tomatoes Stuffed with, 491. Virginia stew, 423. ways of cooking, 124, 405.

Children, care and diet of, 25. to avoid fresh pork, 4.

Chili sauce, 648.

Chilli con carni, 117.

Chillies, defined, 720.

China, arrangement of, 109.

Chipped beef and eggs, 87. smoked beef, 180.

Chips, potato, 207. Saratoga, 475.

Chives, defined, 720.

Chocolate, 653. blanc mange, 564. cake, loaf, 266. caramels, 594. coating for creams, 595. creams, 594. coating for, 595. custard, baked, 556. boiled, 556. frosting for layer cake, 278. fudge, 591. ice cream, 582. marshmallows, 595. pie, 508, 509. pudding, 537. sandwiches, 217. sauce, 551. for vanilla ice cream, 581. soufflé, 544.

Chop suey, 412.

Chops, Béarnaise sauce for, 357. breaded, fried, time for cooking, 726. broiled, squash pancakes to accompany, 487. Espagnole sauce for, 358. how to select, 3, 4. lamb, 128. casserole of, 195, 387. time for broiling, 726. mutton, casserole of, 195. mutton, French, 3. loin, 3. pie, 393. time for broiling, 726. pork, broiled, 113. season for, 4. veal, broiled, 127. fried, 127. pie, 393. recommended, 4.

Chow-chow, 641.

Chowder, baked, 165. clam, 333. “long” clams, 334. corn, 331. creole, 448. farmer’s, 328. scallop, 334.

Chrysanthemum cake, 272.

Chutney, 649. defined, 720.

Cider ice, 589. jelly, 567. sauce, 359.

Cinnamon buns, 263. custard, 558.

Citron and cocoanut layer cake, 267. cake (Thanksgiving), 274. candied, 601. rind preserves, 624.

Clam bisque, 315. chowder, 333. “long” clams, 334. cocktails, 351. fritters, 103. omelet, 83. pâtés, 153. pie, 350. salad, 236. soup, 334. wafers, 222.

Clams, creamed, 152. deviled, 102, 153. fried, 102. on toast, 102. raw, 222. roasted, 152. scalloped, 103, 152. time for boiling, 726.

Claret sauce, 357, 554. stains, to remove, 715. temperature to serve at, 673.

Clonduff pudding, 524.

Cloth, black, to clean, 706. mud-stains in, to remove, 707.

Cloth gowns, light, to clean, 704. grease-spots in, to remove, 706.

Club sandwiches, 220.

Coal fires, to build, 714. oil, spilled on floor, what to do, 186.

Cocktails, clam, 351. oyster, 150, 221.

Cocoa, 653. nibs or “shells,” 654.

Cocoanut and citron layer cake, 267. and orange delight, 562. cream puffs, 288. filling for, 288. custard, 557. filling, 280. frosting, 280. macaroons, 284. pie, 508. soufflé, 542. tapioca custard, 557.

Cod, Beauregard, 163. bisque, 317. “Cape Cod folks” tid-bit, 165. chowder, baked, 165. cutlets, 98. deviled, 166.

Codfish balls, 104. creamed, 104. fresh, baked, 341. boiled, 341. egg sauce for, 341. time for cooking, 726.

Coffee, after-dinner, 653. bread or cake, German, 53, 260. café au lait, 653. frappé, 614. noir, 653. parfait, 585. care of, 6. custards, 558. for breakfast, 652. how to keep, 6. iced, 653. jelly, 572. junket, 568. stains, to remove, 711.

Cold slaw, 233, 440.

Colds, flaxseed lemonade for, 662.

Comfitures, defined, 720.

Compote, defined, 720.

Condiments. See Catsups; Pickles; Sweet Pickles.

Consommé, defined, 720. See Bouillon; Broth; Soups.

Constipation, diet for, 30, 31.

Cookies, auntie’s, 285. caraway, 286. currant, 285. eggless, 292. Fannie’s, 287. German almond, 286. lemon, 286. molasses, 288. oatmeal, 285. peanut, 287. plain, 292. sand, 287. spice, 286. sponge, 286. vanilla, 288. See Wafers.

Cooking utensils, kind to buy, 138, 633.

Copper utensils, dangerous in pickle-making, 633.

Cordial, blackberry, 661. dandelion, 658. raspberry, 661.

Corn and potatoes (“left-over”), 473. and tomato salad, 235. and tomato soup, 331. and tomatoes, 447, 491. canned, 691. scalloped, 447. balls, 446. bisque, 316. boiled, 445. time for cooking, 727. bread, buttermilk, 73. Dinah’s, 73. of northern meal, 71. of southern meal, 71. sour-milk, 72. canned, 690. chowder, 331. creole chowder, 448. croquettes, 447. fritters, 446. loaf, steamed, 72. omelet, 448. pone, 74. potted, 691. pudding, 445, 446. soup, cream of, 320. stewed, 445. succotash, 446. soup, 327. sweet, griddle-cakes, 70. tomatoes stuffed with, 492. waffles, 75.

Corned beef, 370, 376. boiled, 376.

Corned beef, boiled, time for cooking, 725. ham, baked, 398. tongue, 376. time for cooking, 726.

Corn-meal and graham griddle-cakes, 70. breakfast breads, 71. corn pone, 74. crumpets, 72. dumplings, 550. gems, 73. hominy-cake, 74. how to keep, 7. Indian pudding, baked, 534. boiled, 521, 522. Johnny-cakes, 74. loaf, steamed, 72. muffins, two-and-two, 73. mush, 42, 45. Philadelphia scrapple, 197. tea cakes, 611. waffles, 75.

Cornstarch hasty pudding, 526. pudding, 538.

Cosmetics, mutton and lamb fat, 697.

Cottage cheese sandwiches, 214, 216. pie, 181. pudding, 535. raspberry, 531. baked, 531.

Cough in fever patient, flaxseed tea for, 662.

Crab and tomato salad, 227. bisque, 315. cutlets, 98. salad, 226. soup, 335.

Crabapple jelly, 631. preserves, 628. sweet pickles, 643, 644.

Crabs and champignons (mushrooms), 156. deviled, 155. en coquille, 156. fricasseed, 348. soft-shell, broiled, 345. fried, 104, 346.

Cracked wheat, 44. frumenty, 540.

Cracker pudding, 540.

Crackers, anchovy, toasted, 206. and cheese, deviled, 202. broken to use, 697. cheese, 201 deviled, 223. how to buy and keep, 6. toasted, 206. water, 269.

Cranberries spiced, 645.

Cranberry and raisin pie, 512. jelly, 631. pie, 512. pudding, 519. sauce, 358. tarts, 517.

Cream cake, 276. cheese, 201. and lettuce sandwiches, 614. for sandwiches, 613. golden buck, 202. gravy, for boiled black bass, 339. for fried chicken, 124. puffs, 573. cocoanut, 288. filling for, 288, 573. salad, cabbage, 441. dressing, 225. of sour cream, 225. sauce, 551. soups, asparagus, 321. beet, 319. celery, 319. cheese, 322. chicken, 308, 309. corn, 320. general directions, 318. lettuce, 322. onion, 320. pea, 321. potato, 320. sago, 322. spinach, 318. tapioca, 321. tomato, 319. strawberry sillibub, 571. toast, 76. whipped, 554, 558. tomatoes with, 235.

Creole, à la, defined, 720. chowder, 448. salmi of duck, 405.

Creamed fritters, 545. sugar and butter, defined, 720.

Cress and apple salad, 238.

Crisps, peanut, 612.

Croquettes, beef, 192. brain, 190. for garnishing, 385. carrot, 442. celery, 192. chestnut, 450, 496. chicken, 189. and celery toast, 206. and macaroni, 190. corn, 447. defined, 720. egg, 87. English walnut, 496. fish and potatoes, 191. general directions, 188. green peas, 465. hominy, 191, 455. lobster, 189. mushroom, 193. oyster, 188. oyster-plant (salsify), 193. peanut, 451. potato, 132, 191, 470. and nut, 192. rice, 190, 480. and tomato, 480. salmon, 99. salsify, 193. shad, 95. roe, 97. sweet potato, 478. and chestnut, 478. sweetbread, 193. tomato, 490. turkey, 126, 189. veal, 189. and celery toast, 206. and ham, 191. and spaghetti, 190.

Croup, remedy for, 711.

Croustade, defined, 720.

Croutons, anchovy, 161. defined, 720. for soup, 333.

Crullers, buttermilk, 294. date, 295. ideal, 294. Mary’s, 294. sunnybank, 295. to fry properly, 293. to keep, 292. See also, Doughnuts.

Crumb pie, 515.

Crumpets, corn-meal, 72. defined, 720. English, 60, 61.

Crustaceans. See Shellfish.

Crystallized fruits, 602.

Cucumber and sweetbread salad, 237. pickles, 633, 640, 643. sliced, 634. sweet, 643.

Cucumber salad, 234. with sandwiched toast, 206. sauce, cream, 357. plain, 357.

Cucumbers and tomatoes, raw, 489. baked, 450. dill pickles, 647. fried, 212, 450. raw, 449. ripe, pickled, 640. stewed, 449. stuffed, 449. sweet pickles, 643. with lemon juice, 234.

Culinary terms, defined, 719.

Cup custards, cold, 555. sponge cake, 267.

Curing ham, Virginia recipe, 399.

Currant and raspberry ice-cream, 589. buns, 59, 262. cake, 277. catsup, 650. cookies, 285. gingerbread, 283. jam, Banbury tarts, 518. jelly, 630. pie, 513. shortcake, 258. tarts 516.

Currants, spiced, 645.

Curried beef, 171. chicken, 172. eggs, 81, 166. eggs, banana toast to accompany, 166. lamb, 172. lobster, 154. mutton, 172. oysters, 149. pork cutlets, 114. salmon, 162. scallops, 104. shrimps, 157. tomatoes, 493. green, 493. veal, 171.

Curry, bananas served with, 172. boiled rice served with, 172. defined, 720.

Curtains, lace, to dry-clean, 707.

Custard filling, 280. pie, 509, 516. rice, pudding, 532.

Custards, apple snow, 561. baked, 555. banana froth, 563. chestnuts and whipped cream, 559, 561. chocolate, baked, 556. boiled, 556. cinnamon, 558. cocoanut, 557. tapioca, 557. coffee, 558. cup, boiled, 555. floating island, 557. fruited whipped cream, 560. how to prepare milk for, 555. marrons with whipped cream, 559, 561. onion, 463. orange, 558. and cocoanut delight, 562. cream, 559. peach sponge, 560. pineapple Charlotte, 561. snow, 562. prune Charlotte, 559. raspberry cream sponge, 562. float, 560. rice, 557. strawberry float, 560. tapioca-cocoanut, 557. French, 556. time for baking, 727.

Cutlets, Béarnaise sauce for, 357. cheese, 204. crab, 98. fish, 98. lobster, 98, 154. oyster, 351. pork, broiled, 113. curried, 114. sweetbread, 121. veal, 377. and bacon, 127. breaded, 379. chops recommended in place of, 4. fried, 127.

Daffodils, 84.

Daisy cake, 272. salad, 234.

Dandelion cordial, 658. salad, 233. stewed, 451. tea, 658. wine, 658.

Date and nut sandwiches, 217.

Date creams, 596. crullers, 295. pudding, 536.

Dates and rhubarb, 241. cheese, 204. stuffed, 602.

De Brie, defined, 720.

Decanters, to clean, 702.

Decay, of vegetables, etc., prevention, 6.

Definitions, of culinary terms, 719.

Demitasse, defined, 720.

Dessert, dishes for, 503. fruits for, 576.

Deviled clams, 102, 153. cod, 166. crab, 155. crackers, 223. and cheese, 202. defined, 720. eggs, 80, 167. halibut, 166. lobster, 155. oyster patés, 145. panned oysters, 149. toast, 205.

Devil’s food, 270.

Devonshire pork pies, 393.

Diet, for children, 26. influence on digestion, 28, 29, 30.

Dill pickles, 647.

Dinah’s corn bread, 73.

Dinner, brown, 674. classes of, 668. dessert dishes for, 503. familiar talk, 300. green and white, 673. manner of serving, 21, 22, 671-673. menus for, 669-671. pink, 674. sweets of all sorts, 503. to set table for, 21, 22, 669. vegetables for, 427. yellow, 675.

Dish towels, care of, 10.

Dishes for the sick. See Invalids, Dishes for.

Dough cakes. See Small cakes. soured, to save, 716. use of saleratus, 13.

Doughnuts, mother’s 293. quick, 293. sour milk, 293. time for cooking, 726. to fry properly, 293. to keep, 292. See also, Crullers.

Drawn butter sauce, 353.

Dressing, for turkey, bread, 400. chestnut, 401. oyster, 401. sausage, 401. for ducks, 404. for roast duck, peanut, 497.

Dried apples and peaches, 244. beans, care of, 6. beef and eggs, 87. mushrooms and eggs, 213. peaches, stewed, 619. pears, stewed, 620. peas, care of, 6. rusk, 57.

Drinks. See Beverages; Invalids, Drinks for.

Dripping, 696.

Drop cakes, Alma’s, 287. potato, 208.

Duchesse potatoes, 472.

Ducks, braised, 405. creole salmi of, 405. how to carve, 16. roast, 404. apple and nut salad to accompany, 232. apple sauce for, 358. peanut stuffing for, 497. spiced cranberries to accompany, 645. time for cooking, 725.

Ducks, to prepare for cooking, 404.

Dumplings, apple, 549. cherry, 549. corn-meal, 550. for chicken stew, 411. orange, 551. peach, 550. potato, 475, 476. raspberry, 549. suet, 550.

Dysentery, blackberry cordial for, 661.

East Indian Pudding, 526. sweetmeats, imitation, 626.

Eclair, defined, 720.

Eel soup, 335.

Eels, fried, 105. stewed, 105.

Egg and cheese timbales, 200. and olive sandwiches, 613. biscuits, 58. bread, southern, 71. croquettes, 87.

Egg nog, 662. omelet, with marmalade, 248. salad, with boiled dressing, 228. with sardine mayonnaise, 228. sandwiches, 215. sauce, 353. for boiled fresh codfish, 341. soup, 333. timbales, 167. tomatoes, canned, 690.

Eggless cookies, 292.

Eggplant, broiled, 133. fried, 133, 452. scalloped, 453. stewed, sauce piquante, 454. stuffed, on half-shell, 452. with tomatoes, 453.

Eggs, age of, to determine, 78. and chicken, scalloped, 168. and dried mushrooms, 213. and frizzled beef, 87. and minced ham, 81. and minced kidneys, 81. and minced tongue, 81. and shrimps, 158. and tomatoes, 85. scalloped, 210 baked soufflé of, 85. boiled, 78. curried, 81, 166. daffodils, 84. deviled, 80, 167. fried, 80. and tomatoes, 492. with brown sauce, 80. how to keep, 6. in cases, 88. minced, 88. minced veal garnished with, 172. nesting, 84. poached, 78. and tomatoes, 492. clear soup with, 306. in milk, 79. sardine, 160. savory, 81. scalloped, 88. scrambled, 79. in cups, 79. with asparagus tops, 86. with cheese, 86. shirred, 88. See Omelets.

Embroidery, Battenberg, to clean, 700.

Emergencies, how to meet, 715. unexpected guests, preparing for, 32.

En coquille, defined, 720.

Endive, defined, 720. salad, 237.

English crumpets, 60, 61. muffins, 60. omelet, 82. pork pie, 394. walnut cream, 597. fondant for, 598. croquettes, 496. sandwiches, 215.

Entrées, defined, 720.

Entrements, defined, 720.

Espagnole sauce, 358.

Etiquette, familiar talk about, 681.

Evening suppers, 676. menus for, 677. to set table for, 677.

Familiar Talks. Breakfast, 34. Who Rules the Home? 89. Where we Eat, 107. With Martha in her Kitchen, 137. The Family Luncheon, 143. Living to Learn, 183. With the Nominal Mistress of the House, 249. A Friendly Word with “Our Maid,” 296. Dinner, 300. Is Impromptu Hospitality a Lost Art? 361. Even-threaded Living, 498. Common Sense and “Etiquette,” 681. Emergencies, Broken China, and — “In case of,” 715.

Fannie’s cookies, 287.

Farcie, defined, 720. tomato, 210.

Farina, 45.

Farmer’s chowder, 328.

Feather griddle-cakes, 68.

Fermenty, 540.

Fig and bread pudding, 535. and nut sandwiches, 218. and raisin pudding, 521. filling, 281. jelly, 575. pudding, 520, 521. sandwiches, 218.

Figs and rhubarb, 241. creamed, 575.

Fillets, defined, 720. of beef, time for cooking, 725. of fish, broiled, time for cooking, 726. fried, time for cooking, 726. of flounder, baked, 343. of flounder, fried, 343. of haddock, 100. of halibut, 100. baked, 341. of turkey, with rice, 401. of veal, roast, stuffed, 378.

Fillings, 279, 280. almond, 281. caramel, 279. cocoanut, 280. custard, 280. fig, 281. for cream puffs, 288, 573. for marshmallow cake, 275. for Minnehaha cake, 274. for mocha cake, 274. for orange layer cake, 271. for white mountain cake, 273. marshmallow, 279. soft white, 279.

Fines herbes, defined, 721.

Finnan haddie, broiled, 106. defined, 721.

Fire, how to build, 712. hard-coal, 714. soft-coal, 714. wood, 713. quick, 714.

Fish, anchovies au lit, 161. anchovy bars, 223. bisque, a “left-over,” 336. crackers, toasted, 206. croutons, 161. sandwiches, 220. sauce, 355. toast, 161, 223. and potato croquettes, 191. balls, cod, 104. black bass, boiled, 338. cream gravy for, 339. time for cooking, 726. bluefish, baked, 338. time for baking, 725. boiled, time for cooking, 726. broiled, 338. time for cooking, 726. stuffed, 340. boiled, time for cooking, 726. brook trout, fried, 345. catfish, fried, 101. chowder, baked, 165. cod, balls, 104. Beauregard, 163. bisque, 317. “Cape Cod folks” tid-bit, 165. creamed, 104. deviled, 166. fresh, baked, 341. fresh, boiled, 341. egg sauce for, 341. time for cooking, 726. cutlets, 98. eels, fried, 105. stewed, 105. fillets of, fried, time for cooking, 726. finnan haddie, broiled, 106. defined, 721. flounder, baked fillets of, 343. fried fillets of, 343. haddock, boiled, time for cooking, 726. broiled, 99. fillets, 100. halibut and cheese scallop, 165. baked, 342. bisque, 317. boiled, time for cooking, 726. deviled, 166. fillets, 100. baked, 341. steak, baked, 342. baked with tomatoes, 343. steak, broiled, 100. fried, 100. for breakfast, 93. how to carve, 17. how to keep, 7. how to select, 5. fried, cream sauce for, 101. green peppers to accompany, 133. lemon sauce for, 97. Lenten salad, 238. mackerel, fresh, baked, 343. salt, boiled, 105. broiled, 105. muskelonge, stuffed, 340. oily taste, to remove, 13. omelet, 87. perch, fried, 98. pickerel, baked, 344. boned, baked, 345. fried, with cream sauce, 101. “pick-up” (of left-overs), 164. red snapper, baked, 337. boiled, 337. steamed, 338. roe, caviar in saucers, 162. caviar strips, 162. See Shad roe. roe, herring (smoked), grilled, 106. salmon, baked, 344. time for baking, 725. bisque, 317. boiled, time for cooking, 726. croquettes, 99. curried, 162. loaf, 99. sandwiches, 216. scalloped, 99, 163. smoked, broiled, 106. fried, 106. steaks, broiled, 98. trout, baked, cream gravy, 345. boiled, 344. sardine eggs, 160. salad, 228. sandwiches, 216. sardines, baked, 159. broiled, 159. canapés of, 159. grilled, 160. how to buy and prepare, 158. in cups, 160. scallop (of left-overs), 164, 352. sea bass, baked, 339. shrimp sauce for, 339. stuffed, 339. shad, baked, 340. broiled, with sauce piquante, 94. time for cooking, 726. creamed, 164. croquettes, 95. fried, 95. planked, 94. roe, broiled, 96. croquettes, 97. fried, 96. scalloped, 96. scalloped, 96. slices of, broiled, time for cooking, 726. small, baked, time for cooking, 725. boiled, time for cooking, 726. broiled, time for cooking, 726. smelts, baked, 163. with oyster forcemeat, 163. fried, 97. soups, catfish, 336. clam, 334. clam chowder, 333. “long clams,” 334. crab, 335. eel, 335. oyster, 335. red snapper, 333. scallop chowder, 334. time for baking and roasting, 725. for boiling, 726. for broiling, 726. for frying, 726. trout, baked, cream gravy, 345. boiled, 344. broiled, time for cooking, 726. fried, 98, 345. See Sauces for Fish and Meat; Shellfish; Name of fish.

Five-o’clock tea, 604. See Afternoon tea.

Flannel cakes, Lizzie’s, 68. See Griddle cakes.

Flaxseed lemonade, 662. tea, 662.

Float, raspberry, 560. strawberry, 560. See Custards.

Floating Island, 557.

Floors, hardwood, care of, 709. polish for, 710. varnished, to clean, 699.

Flounder, baked fillets of, 343. fried fillets of, 343.

Flour, how to keep, 7.

Flour-and-meal porridge, 44.

Foamy sauce, 553.

Fondant, defined, 721. for cream candies, 595. for creamed English walnuts, 598.

Fondu, defined, 721. of cheese, 198.

Food, influence on digestion, 28.

Forcemeat, for mock roast chicken, 176. oyster, baked smelts with, 163.

Formal breakfasts, 663. manner of serving, 663, 664, 665. menus for, 664. to set table for, 663, 664. luncheons, manner of serving, 667. menus for, 666, 667. to set table for, 666. teas, menus for, 608, 609.

Fowl, boiled, time for cooking, 726. pie, 389.

Fox-grape jelly, 629.

Fox grapes, spiced, 645.

Frankfurters, 113.

Frappés, café, 614. ginger ale, 616. lemonade, 615. maple, 583. orangeade, 615. raspberry juice, 615. tea, 615.

French chops, 3. cream almonds, 597. dressing defined, 721. fried potatoes, 475. mustard, home-made, 651. onion soup, 312. pancakes, 69. rolls, 58. salad dressing, 225. tapioca custard, 556.

Fresh mackerel, baked, 343. pork, season for, 4.

Fried cakes, kleiner, 269. vanities, 291. tartlets, 518.

Fritters, à la crème, 545. almond roulettes, 547. apple, 545. apricot, 546. bananas, 546, 547. brain, 126. cheese, 200. chicken, 124. clam, 103. corn, 446. green pea, 464. hominy, 455. how to fry properly, 544. orange, 545. oyster, 349. peach, 546. potato, 471. rhubarb, 546. salsify, 483. squash, 487. sweet potato, 547. Swiss, 547. time for cooking, 726. tomato, 491.

Frittura (Italian hotch-potch), 173.

Frizzled beef and eggs, 87.

Frogs’ legs, fricasseed, 101. fried, 101. stewed, 102.

Frosted lemonade, 615.

Frostings, 278. boiled, 278. caramel, 279. cocoanut, 280. for plain loaf cake, 278. made with yolks, 279. milk, 278.

Frozen beverages. See Frappés.

Fruit baskets, 221.

Fruit cake, 264, 265. Christmas, 265. time for baking, 727. pudding, baked, 529. boiled, 524. rolls, 59. salad, 231. stains, to remove, 715.

Fruited whipped cream, 560.

Fruits, apples and peaches, dried, 244. apples, for dessert, 577. bananas and cream, 246. ways for cooking, 432. Bartlett pears and cream, 246. cherries, raw, 245. crystallized, 602. dried, how to keep, 7. for breakfast. See Breakfast Fruits. for dessert, 576. for luncheon, 241. grapefruit, 221. and strawberries, 246. for dessert, 578. grapes, hot-house, 223. green apples, knife to cut with, 242. green, utensils to cook in, 242. how to keep, 6. peaches, for dessert, 578. pears, Bartlett, and cream, 246. pineapple and orange, 245. and raspberries, 578. and strawberries, 579. picked, 578. preserved, how to keep, 7. raspberries and cream, 246. stewed, for breakfast, 40, 41. vessel to use, 617. strawberries, 579. and cream, 246. and grapefruit, 246. tutti-frutti, 623. See Canned fruits; Jam; Jellies; Pies; Preserves; Puddings; Name of fruit.

Frumenty, 540.

Frying, time for, 726.

Fudge, chocolate, 591. maple, 591.

Furniture, hardwood, to clean, 702. heat marks on, to remove, 694.

Fur rugs, white, to clean, 698.

Galantine, 179. defined, 721.

Game, Belgian hares, 420. for breakfast, 129. grouse, roast, 420. jelly sauce for, 358. partridges, roast, 416. pies, combination, 425. pigeon, 426. quail, 425. rabbit, 424. pot-pie, 425. small birds, 425. snipe, 425. squirrel, 424. pot-pie, 425. venison, 426. quail, broiled, 130, 417. time for cooking, 726. in paper cases, time for cooking, 726. roasted, 417. rabbit, barbecued, 129, 418. broiled, 129. casserole of, 419. roast, 418. smothered, 129. stewed, 419. roasted, endive salad to accompany, 237. small birds, broiled, 130. spiced cranberries to accompany, 645. squirrels, barbecued, 423. broiled, 422. roast, 423. stewed, 422. Brunswick stew, 423. Virginia stew, 423. venison, loin, haunch or leg, 416. saddle of, 415. steak, 130, 416. ways of cooking, 415. wild pigeons, braised, 421. stewed, 421. turkey, 420. woodcock, broiled, 130. roast, 416.

Garnishes, baked browned potatoes, 469. brain croquettes, 385. brains, fried, 384. eggs for minced veal, 172.

Gelatine. See Blanc Mange.

Gems, corn-meal, 73. graham, 64. See Muffins.

German almond cookies, 286. coffee bread, or cake, 53, 260. peppernuts, 289.

German potato pancakes, 133. pudding, 533. toast, 75. wax beans, steamed, 436.

Gherkins, pickled, 640.

Giblet sauce, 359.

Giblets, mock pâté de foie gras, 180. peppers stuffed with, 182.

Ginger ale frappé, 616. beer, 658. jumbles, 289. sandwiches, 218. wine, 658.

Gingerbread, 281. Aunt Nelly’s, 282. currant, 283. hard, 282. honey, 283. molasses, 281. mother’s, 283. raisin, 282. soft, 282. sour-milk, 283.

Gingered pears, 620.

Ginger-root preserves, 627.

Gingersnaps, 289.

Glacés, cherries, 245. defined, 721. fruit meringue, 586. orange and banana meringue, 586. strawberry surprise, 586.

Glasgow broth, 307.

Glass, to clean, 699.

Glaze, defined, 721.

Gloves, to clean, 693.

Gold cake, 266.

Golden buck, creamed cheese, 202.

Goose, goslings, braised, 414. how to carve, 16. roast, 413. time for cooking, 725. salmi of, 414.

Gooseberries, canned, 688. for breakfast, 39. stewed, 242.

Gooseberry jam, Banbury tarts, 518. pudding, boiled, 525.

Goslings, braised, 414.

Grafton cake, 265.

Graham and corn-meal griddle-cakes, 70. biscuits, 62. bread, 49. without yeast, 53. gems, 64. griddle-cakes, 71. muffins, 65. puffs, 64.

Grandmother’s apple cake, 263.

Grape catsup, 649. jelly, 630. juice, 656. marmalade, 622. wine, 656, 657.

Grapefruit, 221. and strawberries, 246. for dessert, 578.

Grapes, creamed, 599. for breakfast, 39. green, preserved, 628. hot-house, 223. Jack Frost, 223. spiced, 645.

Grass stain, to remove, 711.

Gravy, cream, for boiled black bass, 339. for fried chicken, 124. stock for, bones, 4.

Grease, machine, to take out, 711.

Grease-spots, in cloth, to remove, 706. in white silk, to remove, 699.

Green apple sauce, hot, 242. bean salad, 240. corn balls, 446. croquettes, 447. pudding, 445, 446. ways of cooking, 445. See Corn. gages, canned, 687. grape preserves, 628. peas, boiled, 464. broth, 329. croquettes, 465. fritters, 464. pancakes, 464. purée, 324, 325. soufflé, 464. soup, 329. to prepare for cooking, 463. peppers, fried, 133. pickled, Peter Piper’s, 635. pilau of, 211. stuffed, 133, 635. toast, 136. tomatoes, broiled, 135. curried, 493. fried, 135. pickled, 637. sweet pickles, 646. vegetables, how to keep, 8.

Greens, dandelions, ways of cooking, 451. kale, to cook, 455. spinach, salad, 238. ways of cooking, 484.

Griddle-cakes, 66. batter, use of saleratus in, 13. buckwheat, 66, 67. quick, 67. sour-milk, 67. corn-meal and graham, 70. feather, 68. French pancakes, 69. graham, 71. hominy, 70. huckleberry, 68. Lizzie’s flannel, 68. peas, 69. rice, 68. sour-milk, 69. corn-meal, 72. stale-bread, 69. sweet-corn, 70. whole wheat, 67.

Griddles, care of, 10.

Gridirons, care of, 10.

Grilled, defined, 721.

Grouse, roast, 420. time for cooking, 725.

Gruyère, defined, 721.

Guests, unexpected, providing for, 32.

Gumbo, chicken, 310, 311. oyster, 311. shrimp, 311.

Haddock, boiled, time for cooking, 726. broiled, 99. cutlets, 98. fillets, 100. finnan, broiled, 106. defined, 721.

Hairbrushes, to clean, 710.

Halibut and cheese scallop, 165. baked, 342. bisque, 317. boiled, time for cooking, 726. deviled, 166. fillets, 100. baked, 341. steak, baked, 342. with tomatoes, 343. broiled, 100. fried, 100.

Ham and chicken pie, 390. and chicken sandwiches, 613. and sweet peppers, scalloped, 211. and veal croquettes, 191. baked, 398. time for cooking, 725. barbecued, 112, 397. boiled, 397. cider sauce for, 359. time for cooking, 726. breaded, 398. champagne sauce for, 359. corned, baked, 398. fresh, barbecued, 397. mince turnover, 174. minced, and eggs, 81. omelet, 87. rolls stuffed with, 612. salad, 235, 239. sandwiches, 214. hot, 219. savory, 181. stuffed, 399. to cure, Virginia recipe, 399. toast, 77. tomatoes stuffed with, 491.

Hamburg steaks, 116.

Hands, care of, 708. to soften and whiten, 708.

Hard gingerbread, 282. sauce, 552.

Hardwood floors, care of, 709. furniture, to clean, 702.

Hares, Belgian, 420. Brunswick stew, 423. Virginia stew, 423. See also, Rabbit; Game.

Hash, potato, fried, 473. sandwiches, 217.

Hasty pudding, cornstarch, 526.

Hats, straw, to clean, 709.

Heart, beef, boiled, 375. roast, 376. calf’s roast, 380.

Heat marks, to remove, 694.

Hem-stitching, to draw thread in linen, 701.

Hermits, 292.

Herring (roe), smoked, grilled, 106.

Hickory-nut candy, 602.

Hoarhound candy, made with dried leaves, 596. with fresh leaves, 596.

Hollandaise sauce, 354.

Home remedies, for colds, flaxseed lemonade, 662. for cough, flaxseed tea, 662. for croup, 711. for dysentery, blackberry cordial, 661. for scalds, 187. for sore throat, slippery-elm tea, 662. for whooping cough, 712.

Home-made sausages, 113.

French mustard, 651.

Hominy, baked, 454. boiled, 42, 43. cake, corn-meal, 74. croquettes, 191, 455. fried, 136. fritters, 455. griddle-cakes, 70. pudding, plain, 454. ways of cooking, 454.

Honey gingerbread, 283.

Hornet sting, to draw poison, 707.

Hors d’œuvres, defined, 721.

Horseradish sauce, 355.

Hot cross buns, 59.

Hot tamales, Mexican, 411.

Hot-pot, beef, 373.

Hotch potch, Italian, 173. mutton, 386.

Hot-house grapes, 223.

Huckleberries, for breakfast, 39.

Huckleberry cake, 261. griddle-cakes, 68. pudding, 522. shortcake, 258.

Ice-chest, ants in, to get rid of, 716.

Ice-cream, Alaska bake, 586, 587. banana, whole, 588. burnt almond, 582. café parfait, 585. candied citron, 589. chocolate, 582. how to freeze, 580. macaroon, 584. mousse, 584. maple frappé, 583. Nesselrode pudding, 583. peach, 584, 585. pistachio, 583. plum Bavarian, 589. raspberry and currant, 589. crushed, 583. mousse, 584. parfait, 585. strawberry, crushed, 583. mousse, 584. tutti-frutti, 587. vanilla, 581. chocolate sauce for, 581.

Iced coffee, 653. drinks, utensils for making, 659. orange juice, 660. tomato salad, 236.

Ices, berry sherbet, 587. cherry, 588. cider, 589. fruit meringue glacé, 586. how to freeze, 580. lemon-and-orange sherbet, 587. maple frappé, 583. orange and banana meringue glacé, 586. strawberry surprise, 586. See Frappés.

Icing for peppernuts, 291. See Frostings.

Ideal crullers, 294.

Imitation caper sauce, 360.

India relish, 637, 638.

Indian and rye bread, 50. meal. See Corn-meal. pudding, baked, 534. boiled, 521, 522.

Informal teas, menus for, 606, 607.

Ink, dry, to remove from carpet, 704. fresh, to remove from carpet, 715. stains on fingers, to remove, 185.

Insect sting, to draw poison, 707.

Invalids, dishes for, arrowroot blanc mange, 563. boiled eggs, 78. boiled rice with milk and egg, 543. broiled chicken, 124, 406, 407. celery soup, 328. chicken broth, 336. cream toast, 76. cup custards, boiled, 555. egg soup, 333. fresh pork bad for, 4. milk toast, 75. oyster stew, 148. oyster toast, 77. poached eggs, 78. potatoes on half-shell, 208, 470. quail, broiled, 130, 417. rice blanc mange, 570. rice, boiled, 43, 44, 479. rice jelly, 572. soft toast, 205. stewed celery root, 444. stuffed potatoes, 470. tapioca jelly, 572. vegetable soup, 322-333. wine jelly, 574. drinks for, apple tea, 662. beef juice, 313. beef tea, 314. blackberry cordial, 661. chocolate, 653. cocoa, 653. dandelion cordial, 658. dandelion wine, 658. egg-nog, 662. flaxseed lemonade, 662. flaxseed tea, 662. grape juice, 656. grape wine, 656, 657. iced orange juice, 660. milk-shake, 660. raspberry cordial, 661. sarsaparilla wine, 659. slippery-elm, 662. tea, hot, 652. toast water, 661.

Irish potato pie, 514. stew, 182.

Iron rust, to remove, 703.

Italian artichokes, boiled, 431. fried, 431. with sauce tartare, 431. cabbage, 441. cream, 565. hotch-potch, 173. pancakes, 548. See Jerusalem artichokes.

Jam, Banbury tarts, 518. berry, 622. omelet, 247. peach, 621. raspberry (red), 623.

Jardinière, defined, 721.

Jellied chicken, 176. tongue, 175.

Jellies, how to keep, 7.

Jelly, apple, 632. berry, 622. cider, 567. coffee, 572. crabapple, 631. cranberry, 631. currant, 630. fig, 575. fox-grape, 629. grape, 630. orange, 571. pancakes, 549. peach, 621, 631. prune and nut, 574. quince, 630. raspberry, 572. rhubarb, 631. rice, 572. roll, 270.

Jelly sauce, 358, 553. tapioca, 572. tutti-frutti, of canned fruit, 574. wine, 574.

Jersey pancakes, 548.

Jerusalem artichokes, baked, 430. boiled, 430. See Italian artichokes.

Jet trimming, to clean, 706.

Johnny-cakes, 74.

Julienne, defined, 721. soup, 311.

Jumbles, ginger, 289. See Small cakes.

Jumboyla, 350.

Junket, 567. coffee, 568. vanilla, 568.

Kale, to cook, 455.

Kartoffelklösse (potato balls), 476.

Kerosene, spilled on floor, what to do, 186. uses of, 698.

Kettles, care of, 9.

Kid gloves, to clean, 693.

Kidneys, à la brochette, 120. and mushrooms, 118. broiled, 119. fried, 119. how to buy and prepare, 118. minced, and eggs, 81. pie, 392. sautés, 120. savory, 118. stewed, 119. brown stew, 118.

Kitchen, how to arrange and furnish, 137. sink, care of, 11. stove, construction of, 712. how to build fire in, 713, 714. screen for, 138. table, zinc covering, 137. utensils, care of, 9. kind to buy, 138. of tin, to keep from rusting, 710.

Kleiner, 269.

Kohlrabi turnips, 495. with leaves, 495.

Koumiss, 660 defined, 721.

Lace, black, to clean, 700. curtains, to dry-clean, 707. white, to dry-clean, 701. yellow, to clean, 699.

Lamb and peas, stewed, 387. Brunswick stew, 423. chops, 128. broiled, time for cooking, 726. casserole of, 195, 387. curried, 172. fat, 697. how to select, 3. jelly sauce for, 358. mince turnover, 174. minced, and rice, 173. baked, 171. roast, 386. claret or Bordelaise sauce for, 357. mint sauce for, 356. time for cooking, 725. sandwiches, 215. season for, 3. shoulder, stuffed, 386. to carve, 16. tomatoes stuffed with, 491. Virginia stew, 423.

Lamb’s brain croquettes, 190. liver and rice, casserole of, 195. how to select, 5. larded, 381. mock pâté de foie gras, 180. tongue, barbecued, 128.

Lard, use in preserving eggs, 6.

Lardoon, defined, 721.

Laudanum, antidote for, 712.

Laundry-marks, to remove, 702.

Lawns, black, starch for, 709.

Laxatives, rhubarb and figs, 241.

Layer cake, chocolate frosting, 278. cocoanut and citron, 267. daisy, 272. foundation for, 275. marshmallow, 274. filling for, 275. Minnehaha, 274. filling for, 274. mocha, 273. filling for, 274. orange, 271. filling for, 271. time for baking, 727. white mountain, 273. filling for, 273. See Fillings.

Leather, patent, to polish, 705. to keep from cracking, 703.

“Left-overs,” asparagus and shrimp salad, 237. bean and tomato soup, 326. beef and potato pie, 391. and tomato pie, 391. croquettes, 192. curried, 171. réchauffé, à la jardinière, 368. roast, underdone, how to use up, 371. tomatoes stuffed with, 491. sandwiches, 215. with sauce piquante, 174. beet salad, 230. brain croquettes, 190. carrot croquettes, 442. cauliflower salad, 230. celery croquettes, 192. roots, stewed, 444. chicken and eggs, scalloped, 168. and ham, minced, baked, 171. and macaroni, 457. and macaroni, creamed, 197. and macaroni croquettes, 190. club sandwiches, 220. creamed, 125, 196. croquettes, 189. fritters, 124. imitation terrapin, 126. Mexican hot tamales, 411. mince turnovers, 174. minced, on half-shell, 125. mock casseroles of, 196. omelet, 125. salad, 226. sandwiches, 214. scallops of, 197. timbales, 168. tomatoes stuffed with, 491. cod, deviled, 166. codfish balls, 104. creamed, 104. corn and potatoes, 473. and tomato salad, 235. and tomatoes, 447, 491. and tomatoes, scalloped, 447. balls, 446. croquettes, 447. fritters, 446. corn omelets, 448. corn pudding, 445, 446. tomatoes stuffed with, 492. cottage pie, 181. crab cutlets, 98. crabs and champignons, 156. deviled, 155. en coquille, 156. duck, creole salmi of, 405. fish bisque, 336. croquettes, 191. cutlets, 98. Lenten salad, 238. omelet, 87. peppers stuffed with, 466. “pick-up” of, 164. scallop, 164. fishballs, 104. goose, salmi of, 414. green-bean salad, 240. green-pea croquettes, 465. fritters, 464. pancakes, 209, 464. soufflé, 464. halibut and cheese scallop, 165. deviled, 166. ham and eggs, mince of, 81. and sweet peppers, scalloped, 211. and veal croquettes, 191. mince turnovers, 174. omelet, 87. salad, 235, 239. sandwiches, 214. savory, 181. tomatoes stuffed with, 491. hash sandwiches, 217. hominy, baked, 454. croquettes, 191, 455. fried, 136. fritters, 455. lamb and ham, minced, baked, 171. mince turnovers, 174. minced, and rice, 173. sandwiches, 215. tomatoes stuffed with, 491. liver and rice, casserole of, 195. salmi of, 381. lobster, creamed, 154. croquettes, 189. curried, 154. cutlets, 98, 154. deviled, 155. salad, 226. sandwiches, 219. scalloped, 155. macaroni and chicken, 457. rissoles, 458. tomato stuffed with, 492. Macedoine salad, 231. meat, cottage pie, 181. Italian hotch-potch, 173. mince turnovers, 174. minced, baked, 171. tomatoes, stuffed with, 491. mince, baked, 171. savory, 169. turnovers, 174. mutton mince with tomatoes, 178. minced, 128. and tomato toast, 128. sandwiches, 215. tomatoes stuffed with, 491. oatmeal, 43. pea pancakes, 209. peppers, stuffed, 133, 466, 635. stuffed with fish, 466. potato and nut croquettes, 192. croquettes, 132, 191, 470. fritters, 471. hash, fried, 473. omelet, 132, 475. puff, 208. salad, 230. scallop, 207, 471. potatoes à la duchesse, 472. à la Lyonnaise, 131, 472. and corn, 473. savory, 473. scalloped, 207, 471. rice and cheese pudding, 198, 211. and liver, casserole of, 195. buttered, 209, 479. croquettes, 190, 480. omelet, 86. tomatoes stuffed with, 492. salad sandwiches, 216. salmon croquettes, 99. loaf, 99. shad, creamed, 164. croquettes, 95. scalloped, 96. shrimp and asparagus salad, 237. squash, baked, 486. pancakes, 487. scalloped, 487. stock, 304. string beans, savory, 437. sweet peppers and ham, scalloped, 211. sweet potato croquettes, 478. puff, 209, 478. sweet potatoes and bacon, scalloped, 477. au gratin, 208, 478. sweetbread sandwiches, 219. sweetbreads, creamed, 122. tomato and bean soup, 326. and corn salad, 235. croquettes, 490. tomatoes and corn, 447, 491. and corn, scalloped, 447. stuffed with corn, 492. with macaroni, 492. with meat, 491. with rice, 492. tongue and eggs, mince of, 81. breaded, with tomato sauce, 181. cold, how to use, 179. Italian entrée, 375. salad, 235. sandwiches, 219. tomatoes stuffed with, 491. turkey and oysters, scallop of, 402. and sausage pudding, 403. croquettes, 126, 189. fillets of, with rice, 401. ragout of, 403. roast, réchauffé, 402. salad, 226. scallops, 126, 197. timbales, 168. “turkey rack” soup, 312. veal and ham croquettes, 191. and ham, minced, baked, 171. and spaghetti croquettes, 190. croquettes, 189. loaf, 175. mince turnovers, 174. minced, garnished with eggs, 172. pressed, 175. salad, 239. “toss-up” of, 172.

Lemon and orange sherbet, 587. butter, 596. cake, 272. cookies, 286. cream pie, 507. marmalade, 623. pie with crust, 507. without crust, 508. sauce for fish, 97. for puddings, 552. soufflé, 543. tarts, 517. wafers, 616.

Lemonade, 655. flaxseed, 662. frosted, 615. lively, 655.

Lenten salad, 238.

Lentil soup, 329.

Lentils, defined, 721.

Lettuce and cream cheese sandwiches, 614. and tomato salad, 229. salad, simple, 229. sandwiches, 218. brunette, 214. with cottage cheese, 216. soup, 328. cream of, 322.

Library paste, 695.

Lima beans, 435. boiled, time for cooking, 727. canned, 692. soup, 332. with white sauce, 435.

Linens, care of, 23. claret or fruit stains on, 715. mildewed, to clean, 716. to draw thread in, 701. to remove iron rust from, 703.

Linoleum, to clean, 705.

“Linsen” soup, 329.

Lively lemonade, 655.

Liver and bacon, 122. and rice, casserole of, 195. beef, stewed, 117. broiled, en brochette, 122. time for cooking, 726. calf’s, à la jardinière, 383. casserole of, 384. larded, baked, 180. time for cooking, 725. fried, 123. how to select, 5, 122. lamb’s and calf’s compared, 5. larded, 381. minced, 123. mock pâté de foie gras, 180, 181. salmi of, 381.

Lizzie’s flannel-cakes, 68.

Loaf bread, time for baking, 727. cake, chocolate, 266. plain, 275. frosting for, 278. time for baking, 728. sponge, time for baking, 728. salmon, 99.

Lobster à la Newburg, 154, 347. and champignons (mushrooms), 156. baked in shell, 346. bisque, 315. boiled, time for cooking, 726. broiled in shell, 346. canned, to prepare for use, 155. creamed, 154. croquettes, 189. curry of, 154. cutlets, 98, 154. deviled, 155. salad, 226. sandwiches, 219. sauce, 355. scalloped, 155. in shells, 347. timbales, 154.

“Long” clam chowder, 334.

Luncheon, appetizers for, 221. cakes for, 258. cheese-dishes for, 198. dishes for, 145. en famille, 143. formal, manner of serving, 667. menus for, 666, 667. to set table for, 666. fruits for, 241. manner of waiting, 20, 21. to set table for, 20, 21, 666. vegetables for, 207.

Lyonnaise potatoes, 131, 472.

Macaroni, à la Napolitaine, 459. and chicken, 457. and chicken croquettes, 190. and creamed chicken, 197. and oysters, 151. and tomatoes, 457. baked, 456. boiled, time for cooking, 727. creamed, 456. in cheese shell, 203. piquante, 458. pudding, 535. rissoles 458. soup, 332. spaghetti with Swiss cheese, 458. tomatoes stuffed with, 492. with cheese sauce, 457.

Macaroon Charlotte Russe, 563. ice cream, 584. mousse, 584.

Macaroons, 574. almond, 284. cocoanut, 284. whipped cream with, 561.

Macedoine salad, 231.

Mackerel, fresh, baked, 343. salt, boiled, 105. broiled, 105.

Madeira sauce, 554. wine, temperature to serve at, 673.

Maître d’hôtel sauce, 356.

Mange in cats, to cure, 701.

Mangoes, stuffed, 635. peach, 647.

Maple candy, 590. caramels, 590. frappé, 583. fudge, 591. nut candy, 602. sauce, hot, for vanilla ice cream, 582.

Maraschino sauce, 553.

Marble cake, 276.

Marble, to clean, 699, 711.

Marguerites, 613.

Marinate, to, defined, 723.

Marketing, 3. choosing meats, 3, 4. choosing poultry, 5.

Marmalade, grape, 622. lemon, 623. omelet with, 248. orange, 622. peach, 623. sandwiches, 218.

Marrons, defined, 721. with whipped cream, 561. See Chestnuts.

Marshmallow filling, 279. layer cake, 274. filling for, 275.

Marshmallows, 601. chocolate, 595.

Martinia pickles, 636.

Mary’s crullers, 294. favorite pudding, 526.

Maryland terrapin, 158.

Match marks, to remove, 695.

Matzoon, 657.

Mayonnaise, defined, 721. dressing, 225. curdled, to save, 716. salmon, 162, 228. sardine, 228.

Mead, 659.

Meal-and-flour porridge, 44.

Meals, announcing, 22.

Measures and weights, 724.

Meat, buying, 3. for breakfast, 110. how to keep, 7. how to select, 3, 5. kinds, 3, 4, 5. mince, baked, 171. savory, 169. turnover, 174. pies, beef and potato, 391. beef and tomato, 391. beefsteak, 392. cottage, 181. ham and chicken, 390. kidney, 392. mutton chop, 393. pork, English, 394. New England, 394. small, 393. sweetbread, 392. veal, 390, 391. chop, 393. tainted, to sweeten, 12, 13, 696, 716. time for baking and roasting, 725. for boiling, 725. for broiling, 726. for frying, 726. to braise, meaning, 723. tomatoes stuffed with, 491. tough, to make tender, 13, 695, 696. ways of cooking, 367. See Name of meat; Sauces for fish and meat; “Left-overs.”

Melons for breakfast, 40. nutmeg, pickled, 639. watermelon-rind pickles, 639. preserves, 626.

Menus, defined, 721. for brown dinner, 675. for chafing-dish suppers, 678, 679. for dinners, 669-671. for evening suppers, 677. for formal breakfast, 664. luncheons, 666, 667. teas, 608, 609. for green and white dinner, 674. for informal teas, 606, 607. for pink dinner, 674. for yellow dinner, 675.

Meringue, defined, 721. sauce, 552.

Mexican hot tamales, 411. kisses, 592.

Mice and rats, to get rid of, 701.

Mildew, to remove, 706. from linen, 716.

Milk and water biscuits, 61.

Milk biscuits, 61. bread, 48. frosting, 278. hot, tea cakes, 612. junket, 567. coffee, 568. matzoon, 657. porridge, 44. shake, 660. to prevent curdling in boiling, 716. to remove from carpet or cloth, 715. toast, baked, 75.

Mince, baked, 171. meat, to make, 505. pies, 505. mock, 515. savory, 169. turnover, 174.

Minnehaha cake, 274. filling for, 274.

Mint punch, 654. sandwiches, 219. sauce, 356.

Minute pudding, 540.

Mirrors, to clean, 699, 711.

Mixed mustard, 651.

Mocha cake, 273. filling for, 274

Mock casseroles of chicken, 196. cherry pie (cranberry and raisin), 512. fried oysters, 483. mince pie, 515. pâté de foie gras, 180. roast chicken, 176. scalloped oysters, 483. squabs, 379. terrapin, 126. turtle soup, 304, 383.

Molasses candy, 592. peanut, 598. cookies, 288. gingerbread, 281. stick candy, 593. taffy, 593. “velvets,” 593.

Mold on books, to prevent, 707.

Morphine, antidote for, 712.

Mosquito bites, to draw poison, 707.

Mother’s doughnuts, 293. gingerbread, 283.

Mousses, defined, 721. macaroon, 584. raspberry, 584. strawberry, 584.

Mucilage, library paste, 695.

Mud stains, to remove from black cloth, 707.

Muffins, baking-powder, time for baking, 727. corn-meal gems, 73. English, 60. crumpets, 60, 61. graham, 65. gems, 64. puffs, 64. oatmeal, 63. popovers, 65. raised, 60. rice, 65. risen brunette, 63. Sally’s, 63. two-and-two Indian meal, 73. whole-wheat, 63. yeast, time for baking, 728.

Mulligatawney soup, 308.

Mush, corn-meal, 42, 45. fried, and bacon, 111.

Mushroom catsup, 650. croquettes, 193. omelet, baked, 83. sauce for braised tongue, 375. for veal steaks, 378.

Mushrooms and beefsteak, 116. and broiled sweetbreads, 121. and crabs, 156. and kidneys, 118. and lobsters, 156. and minced veal, 172. and oysters, 150. and scallop of shrimps, 157. baked, 213, 460. broiled, 135, 459. buying, 459. dried, and eggs, 213. fricasseed, 460. fried, 135, 460. on toast, 77, 135, 212. stewed, 460.

Muskelonge, stuffed, 340.

Mustard, mixed, 651. home-made French, 651.

Mutton, best cuts, 3. boiled, celery sauce for, 355. time for cooking, 726. chop pie, 393. chops, broiled, time for cooking, 726. casserole of, 195. French, 3. loin, 3. curried, 172. fat, 697. fore-quarter, 3. hotch-potch, 386. how to carve, 16. how to select, 3. Irish stew, 182. jelly sauce for, 358. leg of, roast, sorrel sauce, 385. time for cooking, 725. boiled, 385. minced, 128. and tomato toast, 128. with tomatoes, 178. saddle, roast, time for cooking, 725. sandwiches, 215. season for, 3. shoulder, roast, 386. stuffed, baked, time for cooking, 725. soup, plain, 386. stewed, and peas, 173. to make tender, 13. tomatoes stuffed with, 491. ways of cooking, 385. with sauce piquante, 174.

Napkins, claret or fruit stains on, 715. mildewed, to clean, 716.

Nasturtium salad, 233. sandwiches, 217.

Nesselrode pudding, 583.

Nest, sweetbreads in, 170.

Nesting eggs, 84.

New England blueberry pie, 513. pork pie, 394. pot-roast, 372.

New Jersey baked beans, 434.

Nonpareil Welsh rarebit, 202.

Noodles, defined, 721. for soup, 332.

Nougat, 598. defined, 721.

Nut and apple salad, 232. and cheese sandwiches, 218. and date sandwiches, 217. and fig sandwiches, 218. and orange salad, 231. and potato croquettes, 192. and prune jelly, 574. cake, 275. hermits, 292. candies, burnt almonds, creamed, 599. creamed English walnut, 597. fondant for, 598. French cream almonds, 597. hickory nut, 602. maple, 602. molasses walnut, 593. nougat, 598. peanut, 598. peanut brittle, 601. molasses, 598. peanuts, sugared, 599. penotchie, 592. walnut creams, 597. salad, 240. sandwiches, 215.

Nutmeg melons, for breakfast, 40. pickled, 639.

Nuts, almonds, salted, 612. chestnuts, ways of cooking, 450. with whipped cream, 559. ways of preparing, 496.

Oatmeal, 42, 43. cookies, 285. how to keep, 7. “left-overs,” 43. muffins, 63. parkin, 263. scones, 610.

Odors from cooking, prevention, 186. from decaying vegetables, 6. of paint, to get rid of, 704. to kill, 703.

Oil-cloth, to clean, 705.

Oil paintings, to clean, 703.

Okra soup, 326.

Old-fashioned bread pudding, 536. sponge cake, 267.

Olive and cheese sandwiches, 613. and egg sandwiches, 613. oil pickles, 646. sandwiches, 216. sauce, 360.

Olla podrida omelet, 86.

Omelets, apple sauce, baked, 247. aux fines herbes, 83. baked, 167. bread (baked), 82. cachés, 167. cheese, 85. chicken, 125. clam, 83. corn, 448. English, 82. fish, 87. ham, 87. jam, 247. mushroom, baked, 83. olla podrida, 86. orange, 248. oyster, 83. parsley, 83. potato, 132, 475 Queen Mab, 248. rice, 86. simple, 82. soufflé, 247. sweet, 542. sweet, 247. tomato, 493. with marmalade, 248. with tomato sauce, 82.

One-egg cake, 277.

Onion custard, 463. sauce, 356. soup, cream of, 320. French, 312.

Onions and beefsteak, 116. baked, 462. boiled, 462. time for cooking, 727. odors from, how to prevent, 186. pickled, 634. scalloped, 463. stuffed, creamed, 463. young, savory, 462. stewed, 461.

Opera caramels, 594.

Opium, antidote for, 712.

Orange and banana meringue glacé, 586. and cocoanut delight, 562. and lemon sherbet, 587. and nut salad, 231. and pineapple, 245. baskets, 579. cheese cakes, 517. cream, 559. custard, 558. dumplings, 551. fritters, 545. jelly, 571. juice, iced, 660. layer cake, 271. filling for, 271. marmalade, 622. omelet, 248. peel, candied, 600. pie, 509. pudding, baked, 530. sauce for, 531. boiled, 523. steamed, 523. salad, 232. sauce, 531. shortcake, 259. soufflé, 543. straws, 600.

Orangeade, frozen, 615.

Oranges, for breakfast, 38. fruit basket, 221.

Ox-tail soup, 306.

Oyster bisque, 314. canapés, 351. cocktails, 150, 221. croquettes, 188. cutlets, 351. forcemeat, baked smelts with, 163. fritters, 349. gumbo, 311. omelet, 83. pâtés, 150, 348. deviled, 145. pie, 150, 349. salad, 227. sauce, 354. sautés, 152. scallops, 147, 352. soup, 335. stuffing, for turkey, 401. toast, 77.

Oyster-plant, boiled, time for cooking, 727. croquettes, 193. See Salsify.

Oysters and bacon (pigs in blankets), 151. and porterhouse steak, 178. and tripe, stewed, 115. baked, 151. broiled, 146. with brown sauce, 146. creamed, 145. and baked, 147. curried, 149. fricasseed, 145. fried, 147. in batter, 148. mock, 483. how to select, 5. jumboyla, 350. panned, 149. and creamed, 149. and deviled, 149. pickled, 350. pigs in blankets, 151. raw, 222. scalloped, 147. mock, 483. steamed, 149. stewed, 148. time for cooking, 726. with macaroni, 151. with mushrooms, 150. with Parmesan cheese, 351.

Paint, match marks on, to remove, 695. smell of, to get rid of, 704. to clean, 699.

Paintings, oil, to clean, 703.

Palms, to keep, 703.

Pancakes, green pea, 464. Italian, 548. jelly, 549. Jersey, 548. pea, 209, 464. potato, German, 133. risen, 548. squash, 487. See Griddle-cakes.

Pan-fish, to fry, 98.

Pans, care of, 9.

Pantry, supplies for emergencies, 32.

Paprika, defined, 721.

Parfait café, 585. raspberry, 585.

Parker house rolls, 55.

Parkin, 263.

Parmesan cheese, oysters with, 351.

Parsley omelet, 83. sauce, 359.

Parsnips, 497. boiled, time for cooking, 727.

Partridges, roast, 416. time for cooking, 725.

Paste, library, 695.

Pastry, for pies, 503. time for baking, 726.

Pâté, defined, 721. de foie gras, defined, 721. mock, 180.

Pâtés, clam, 153. oyster, 150, 348. deviled, 145. spinach, 486. sweetbread, 170.

Patent leather, shoes, to keep, 705. to polish, 705.

Peach batter pudding, baked, 530. butter, 621. dumplings, 550. fritters, 546. ice cream, 584, 585. jam, 621. jelly, 621, 631. mangoes, 647. marmalade, 623. meringue glacé, 586. pie, 511. creamed, 511. whole peaches, 511. preserves, 624. pudding, canned peaches, 533. salad, 239. scallop, 536. sponge, 560, 565. tapioca, 560. trifle, 569.

Peaches and apples, dried, 244. brandied, 629. candied, 629. canned, 686. creamed, 246. evaporated, stewed, 619. for breakfast, 39. for dessert, 578. pickled, sweet, 642. pickled, unpeeled, sweet, 642. stewed, 618, 619.

Peanut and tomato salad, 236. brittle, 601. butter, for sandwiches, 613. candy, 598. cookies, 287. crisps, 612. croquettes, 451. molasses candy, 598. sandwiches, 215. stuffing for roast duck, 497.

Peanuts, sugared, 599.

Pears and cream, 246. care of, 6. dried, stewed, 620. for breakfast, 39. gingered, 620. imitation East India sweetmeats, 626. preserved, 627. salad, 236. seckel, canned, 686. stewed, 618, 620. unpeeled, canned, 686.

Peas and lamb, stewed, 387. and mutton, stewed, 173. boiled, time for cooking, 727. broth (green pea), 329. dried, care of, 6. green, ways of cooking, 463. griddle-cakes, 69. how to keep, 6. pancakes, 209. salad, 240. soup, cream of, 321. green pea, 329. split pea, 324. 328. See Green peas.

Penotchie, 592.

Pepper vinegar, 651.

Peppernuts, 289, 290. brown, 290. German, 289. icing for, 291. white, 290.

Peppers and rice, 467. buttered rice with, 211, fried, 133, 465 green, fried, 133. pilau of, 211, stuffed, 133. pickled hash, 636. pickled, Peter Piper’s, 635. scalloped, au gratin, 466. on half-shell, 467. stuffed, 133, 466, 635. with fish, 466. with giblets, 182. sweet, and bacon, 112. and ham, scalloped, 211.

Perch, fried, 98.

Peter Piper’s pickled peppers, 635.

Pfeffernüsse, 289.

Philadelphia scrapple, 197.

Piano keys, to clean, 708.

Piccalilli, 649.

Pickerel, baked, 344. boned, baked, 345. fried, with cream sauce, 101.

Pickled pepper hash, 636. pork, 399. cake, 269. to keep sweet, 14.

Pickles, butternut, 634. cherries, 636. chow-chow, 641. cucumber, 633. ripe, 640. sliced, 634. dill, 647. gherkins, 640. how to seal jars, 633. India relish, 637, 638. mangoes, stuffed, 635. Martinia, 636. nutmeg melon, 639. olive oil, 646. onion, 634. pepper hash, pickled, 636. peppers, Peter Piper’s, 635. stuffed, 635. piccalilli, 649. red cabbage, 641. string beans, 637. tomatoes (green), 637. utensils to use in making, 633. watermelon rind, 639. See also, Catsups; Sweet pickles.

“Pick-up” of fish (left-overs), 164.

Pie, apple, creamed sweet, 510. meringue, 510. sliced, 509. apple-sauce, creamed, 510. Banbury tarts, 518. berry, combination, 513. blackberry, 513. blueberry, New England, 513. cherry, 512. mock, 512. tarts, 517. chocolate, 508, 509. clam, 350. cocoanut, 508. cottage, 181. cranberry, 512. and raisin, 512. tarts, 517. crumb, 515. currant, 513. tarts, 516. custard, 509, 516. fried tartlets, 518. Irish potato, 514. lemon cream, 507. tarts, 517. lemon tarts with crust, 507. without crust, 508. mince, 505. mock, 515. orange, 509. cheese cakes, 517. oyster, 150, 349 pastry for, 503. family pie crust, 503. puff paste, 503. time for baking, 728. peach, creamed, 511. meringue, 511. whole, 511. pumpkin, 506, 507. raspberry, creamed, 511. rhubarb and raisin, 514. strawberry, 513. sweet potato, 514. turnovers, 515. vinegar, 516. Washington, 515. whipped-cream, 514. See Game pies; Meat pies; Poultry pies.

Pièce de résistance, defined, 721.

Pig, roast, 395.

Pig’s brain croquettes, 190. head, Philadelphia scrapple, 197. liver, mock pâté de foie gras, 180, 181.

Pigs in blankets, 151.

Pigeon pie, 395, 426. squabs, broiled, time for cooking, 726. mock, 379. wild, braised, 421. stewed, 421.

Pilau, defined, 721. of chicken, 409. of green peppers, 211.

Pimolas, defined, 722.

Pineapple and orange, 245. and raspberries, 578. and strawberries, 579. candied, 600. Charlotte, 561. pickled, 578. preserves, 629. pudding, 529. snow, 562.

Pink pudding, 566.

Piquante, defined, 722. sauce, 95, 174, 458.

Pistachio, defined, 722. ice cream, 583.

Planked shad, 94.

Plant-lice, to get rid of, 704.

Plants, palms, to keep, 703.

Plum, Bavarian ice cream, 589. butter, 621. preserves, 627. pudding, baked, 530. boiled, 520. steamed, 520.

Plums, canned, 687. stewed, 619. sweet pickles, 643.

Poisons, antidotes for, 712.

Poke stalks, 467.

Polenta and bacon, 111. defined, 722.

Polish, for floors, 710. for table, 108.

Polly’s pudding, 539.

Poor man’s pudding, 533.

Popcorn balls, 599. creamed, 599.

Popovers, 65.

Pork and beans, 212, 433. time for baking, 725. cake, 269. chine, braised with apples, 396. chops, broiled, 113. cutlets, broiled, 114. curried, 114. “Frankfurters,” 113. fresh, bad for invalids and children, 4. season for, 4. how to select, 4. Philadelphia scrapple, 197. pickled, 399. to keep sweet, 14. pie, English, 394. New England, 394. pies, small, 393. roast, 396. apple sauce for, 358. best cuts for, 4. time for cooking, 725. roast pig, 395. sausages and apples, 113. sausages, home-made, 113. spare-ribs, broiled, 114. tenderloins, 397. See Bacon; Ham; Sausages.

Porridge, meal-and-flour, 44. milk, 44. oatmeal, 42, 43.

Port wine, sauce, 360. temperature to serve at, 673.

Porterhouse steak, how to select, 4. with oysters, 178.

Potage, defined, 722.

Potato and cheese, casserole of, 195. and fish croquettes, 191. and nut croquettes, 192. balls, 476. biscuits, 62. cake, 260. chips, 207, 475. croquettes, 132, 191, 470. drop cakes, 208. dumplings, 475, 476. fritters, 471. hash, fried, 473. hillock, 474. omelet, 132, 475. pancakes, German, 133. pie, 514. puff, 208. purée, 322. salad, 230. hot, 237. scallop, 207, 471. soufflé, 470. soup, browned, 325. cream of, 320. savory, 325. sponge bread, 46. strips, 208.

Potatoes, à la duchesse, 472. à la Lyonnaise, 131, 472. and corn (“left-over”), 473. au gratin, 475. baked, 469. time for cooking, 728. block, 136. boiled, 469. au naturel, 469. time for cooking, 727. browned, 469. care of, 6. chopped, sautés, 132. creamed, brown, 473. French fried, 475. fried, time for cooking, 726. fried whole, 132. hashed, browned, 131, 207, 472. hashed, creamed and browned, 131. Kartoffelklösse (potato balls), 476. Lyonnaise, 131, 472. mashed, 474. new, with cream sauce, 469. on half-shell, 208, 470. Parisienne, 474. Saratoga chips, 207, 475. savory, 473. scalloped, 207, 471. stewed, 131, 471. stuffed, 470. with cheese sauce, 474. See Sweet potatoes.

Pot-pie, chicken, 389. rabbit, 425. squirrel, 425.

Potpourri, 693. defined, 722.

Pot-roast of beef, 369. family, 372. New England, 372.

Pots, care of, 9.

Poultry, giblets, mock paté de foie gras, 180. how to carve, 16. how to make tender, 13. how to select, 5. mince turnover, 174. pies, chicken, 388. and ham, 390. cold, 389. pot pie, 389. fowl, 389. pigeon, 395. See Chicken; Ducks; Goose; Pigeon; Turkey.

Pound cake, 265. trifle, 569.

Poverty cake, 270.

Preserves, apple butter, 621. sauce, 619. berry jam, 622. cherry, 628. chestnuts, 624. citron rind, 624. crabapples, 628. ginger root, 627. grape marmalade, 622. grapes (green), 628. how to keep, 7. imitation East India sweetmeats, 626. lemon marmalade, 623. orange marmalade, 622. peach, 624. butter, 621. jam, 621. marmalade, 623. peaches, branched, 629. candied, 629. pears, 627. gingered, 620. pineapple, 629. plum butter, 621. plums, 627. rhubarb, 626. stewed, 620. strawberry (whole), 625. tomato (ripe), 625. tutti-frutti, 623. watermelon rind, 626. See Canned fruits; Jam; Jelly; Marmalade; Name of fruit.

Prunes and nut jelly, 574. Charlotte, 559. for breakfast, 41. pudding, baked, 528. boiled, 522. soufflé, 543. steamed, 243. stewed, 243.

Prunelles and sultanas, stewed, 244.

Puddings, apple and tapioca, 529. boiled, 519. meringue, 537. puff, 541. apple, soufflé, 541. steamed, 518. apricot, boiled or steamed, 525. baked Charlotte, 537. banana soufflé, 544. batter, steamed, 522. bird’s nest, 540. blackberry, baked, 531. boiled, 519. boiled, 518. bread and date, 536. and fig, baked, 535. and milk, 538. crumb, 535, 538. old-fashioned, 535. soufflé, 543. Brown Betty, 532. cabinet, 527. cherry, baked, 531. batter, steamed, 527 roly-poly, 527. chestnut, 450. chocolate, 537. soufflés, 544. Clonduff, 524. cocoanut soufflé, 542. corn, 445, 446. cornstarch, 538. hasty, 526. cottage, 535. raspberry, 531. cracker, 540. cranberry, 519. date and bread, 536. East Indian, 526. fig, 520, 521. and bread, 535. and raisin, 521. fruit, baked, 529. boiled, 524. frumenty, 540. German, 533. gooseberry, 525. hominy, plain, 454. huckleberry, 522. Indian, baked, 534. boiled, 521, 522. lemon soufflé, 543. macaroni, 535. Mary’s favorite, 526. minute, 540. Nesselrode, 583. orange, baked, 530. sauce for, 531. boiled, 523. orange soufflé, 543. steamed, 523. peach batter, 530. canned, 533. scallop, 536. tapioca, 560. pineapple, 529. plum, baked, 530. boiled, 520. steamed, 520. Polly’s, 539. poor man’s, 533. prune, baked, 528. boiled, 522. soufflé, 543. queen of, 536. raisin, 523. raspberry cottage, 531. rhubarb, 532. soufflé, 542. rice and cheese, 198, 211. as a vegetable, 481. custard, 532. savory, 481. soufflé, 542. with eggs, 539. with milk and eggs, 543. without eggs, 539. sago, 541. Sally’s, 524. sauces for, 552. snow, 564. squash, 538. steamed, time for cooking, 727. suet, 525. sweet omelet soufflé, 542. tapioca and apple, 529. and raisin, 530. time for baking, 727. for steaming, 727. tipsy, 570. turkey and sausage, 403. Yorkshire, 367. See also, Baked puddings; Boiled puddings; Steamed puddings; Custards; Soufflés; Sauces for puddings.

Puffs, apple, 541. cheese, 199. cream, 573. cocoanut, 288. filling for, 288, 573. graham, 64. paste for, 503. potato, 208. spinach, 485. sweet potato, 209, 478.

Pumpkin pie, 506, 507.

Punch, mint, 654. strawberry, 654, 659. tea, 654.

Purée, defined, 722. green pea, 324, 325 potato, 322.

Quail, broiled, 130, 417. time for cooking, 726. in paper cases, time for cooking, 726. pie, 425. roasted, 417.

Queen Mab omelets, 248.

Queen of puddings, 536.

Quick biscuits, 61. doughnuts, 293. Sally Lunn, 61. waffles, 66.

Quince jelly, 630.

Quinces, canned, 688.

Rabbits, barbecued, 129, 418. Belgian hares, 420. broiled, 129. casserole of, 419. pie, 424. pot-pie, 425. roast, 418. smothered, 129. stewed, 419.

Ragout, defined, 722. of beef, savory, 373. of turkey, 403.

Raised apple biscuits, 56. muffins, 60.

Raisin and cranberry pie, 512. and fig pudding, 521. and rhubarb pie, 514. and tapioca pudding, 530. bread, 268, 611. filling, 280. gingerbread, 282. pudding, 523. sandwiches, 217.

Raisins and rhubarb, 241. sultanas and prunelles, stewed, 244.

Ramakins, 200. defined, 722.

Range, construction of, 712. how to build fire in, 713, 714. screen for, 138.

Rarebit, nonpareil Welsh, 202.

Raspberries and cream, 246. and pineapple, 578. canned, 688. for breakfast, 39.

Raspberry and currant ice-cream, 589. cordial, 661. cottage pudding, baked, 531. cream sponge, 562. dumplings, 549. float, 560. ice cream, 583. jam, 623. Banbury tarts, 518. jelly, 572. juice, frozen, 615. meringue glacé, 586. mousse, 584. parfait, 585. pie, creamed, 511. trifle, 569. vinegar, 655.

Rats and mice, to get rid of, 701.

Receptions, afternoon, menus for, 608, 609. evening. See Evening suppers.

Réchauffé, defined, 722. of beef, à la jardinière, 368.

Red cabbage pickle, 641. raspberry jam, 623. snapper, baked, 337. boiled, 337. cutlets, 98. soup, 333. steamed, 338.

Refrigerator, ants in, to get rid of, 716.

Relish, India, 637, 638.

Remedies. See Home remedies.

Rennet, form of to use, 567.

Rhubarb and dates, 241. and figs, 241. and raisin pie, 514. and raisins, 241. canned, 626, 687. fritters, 546. jelly, 631. preserved, 626, 687. pudding, 532. soufflé, 542. spiced, 646. stewed, 241, 620. for breakfast, 41. trifle, 570. wine, 655.

Rib-ends of beef, 369.

Rice and cheese pudding, 198, 211. and liver, casserole of, 195. and minced lamb, 173. and peppers, 467. and tomato croquettes, 480. and tomato soup, 330. and veal broth, 305. blanc mange, 570. boiled, 43, 44, 479. time for cooking, 727. to serve with curry, 172. with milk and egg, 543. with tomato sauce, 480. buttered, 209, 479. with peppers, 211. cheese, 199. croquettes, 190, 480. custard, 557. puddings, 532. frumenty, 540. griddle-cakes, 68. jelly, 572. molded, 481, 482. muffins, 65. omelet, 86. pilau of green peppers, 211. pudding, as vegetable, 481. savory, 481. with eggs, 539. without eggs, 539. savory, 480. soufflé, 542. soup, savory, 326. Spanish, 482. steamed, time for cooking, 727. timbales, 482. time for steaming, 727. tomatoes stuffed with, 492. waffles, 65. water, uses for, 698. ways of cooking, 479.

Ricebird pie, 425.

Risen brunette muffins, 63. pancakes, 548. waffles, 65.

Rissoles, defined, 722. macaroni, 458.

Rissotto, defined, 722.

Roasting fish and meats, time for, 725.

Roasts, claret or Bordelaise sauce to accompany, 357. how to select, 4.

Roe, caviar crisps, 222. in saucers, 162. strips, 162. herring (smoked), grilled, 106. of shad, broiled, 96. croquettes, 97. fried, 96. scalloped, 96.

Rolls, breakfast, 54, 55. currant buns, 59. French, 58. fruit, 59. hot cross buns, 59. jelly, 270. Parker house, 55. stuffed, 612. time for baking, 728. Vienna, 56.

Roly-poly, cherry, 527.

Roquefort, defined, 722.

Rose jar, 693. mange, 566. pillow, 694.

Rôti, defined, 722.

Roulade, defined, 722. of beef, 178.

Roulettes, almond, 547.

Round steak, mock roast chicken, 176. pie, 392.

Roux, defined, 722.

Rust on tinware, to prevent, 710. to remove, 703.

Rugs, white fur, to clean, 698.

Rump steak and tomatoes, 177. stewed, 177.

Rusk, dried, 57.

Russet shoes, to clean, 706.

Rye and Indian bread, 50. bread, old-fashioned, 50.

Sago and veal broth, 305. pudding, 541. soup, cream of, 322.

Salad dressing, boiled, 226, 228. cream, 225. French, 225. mayonnaise, 225. curdled, to save, 716. sour cream, 225. oil, how to select, 225. sandwiches, 216.

Salads, 224. apple and celery, 232. and cress, 238. and nut, 232. asparagus, 237. and shrimp, 237. banana, 238. bean and beet, 232. beet, 230. cabbage, 233. cream, 441. cauliflower, 230. celery, and sweetbreads, 239. cherry, 239. chicken, 226. clam, 236. cold-slaw, 233. crab, 226. and tomato, 227. cucumber, 234. and sandwiched toast, 206. cucumbers with lemon juice, 234. daisy, 234. dandelion, 233. egg, boiled dressing, 228. sardine mayonnaise, 228. endive, 237. fruit, 231. green bean, 240. ham, 235, 239. Lenten, 238. lettuce and tomato, 229. simple, 229. lobster, 226. macedoine, 231. nasturtium, 233. nut, 240. orange, 232. and nut, 231. oyster, 227. pea, 240. peach, 239. pear, 236. potato, 230. hot, 237. sardine, 228. shrimp, 227. and tomato, 227. and tomato aspic, 227. spinach, 238. strawberry, 238. sweetbread and cucumber, 237. tomato and corn, 235. and peanut, 236. aspic, 235. iced, 236. tomatoes and whipped cream, 235. tongue, 235. turkey, 226. using knife to cut, 229. veal, 239. water cress, 230.

Sally Lunn, 57. quick, 61.

Sally’s muffins, 63. pudding, 524.

Salmi, defined, 722. of duck, creole, 405. of goose, 414. of liver, 381.

Salmon, baked, 344. time for baking, 725. bisque, 317. boiled, time for cooking, 726. croquettes, 99. curried, 162. cutlets, 98. loaf, 99. mayonnaise, 162, 228. sandwiches, 216. scalloped, 99, 163. smoked, broiled, 106.

Salmon, smoked, fried, 106. steaks, broiled, 98. trout, baked, cream gravy, 345. boiled, 344.

Salsify croquettes, 193. fritters, 483. mock fried oysters, 483. scalloped (mock scalloped oysters), 483. stewed, 483. time for cooking, 727.

Salt mackerel, boiled, 105. broiled, 105. pork, cake, 269. to prevent hardening of, 7. use in preserving eggs, 6.

Salted almonds, 612.

Salt-rising bread, 51, 52.

Samp. See Hominy.

Sand cookies, 287.

Sandwiched toast, 206.

Sandwiches, anchovy, 220. beef, 215. brunette, 214. cheese and olive, 613. and nut, 218. chicken, 214. and ham, 613. chocolate, 217. club, 220. cottage cheese, 214, 216. cream cheese for, 613. date and nut, 217. egg, 215. and olive, 613. fig, 218. and nut, 218. ginger, 218. ham, 214. hot, 219. hash, 217. how to cut bread for, 214. lamb, 215. lettuce, 218. and cream cheese, 614. brunette, 214. lobster, 219. marmalade, 218. mint, 219. mutton, 215. nasturtium, 217. olive, 216. peanut, 215. peanut butter for, 613. raisin, 217.

Sandwiches, salad, 216. salmon, 216. sardine, 216. sweetbread, 219. tomato, 220. tongue, 219. walnut, 215. water cress, 216.

Saratoga chips, 207, 475.

Sardine eggs, 160. mayonnaise, 228. salad, 228. sandwiches, 216. toast, 76.

Sardines, baked, 159. sauce for, 159. broiled, 159. canapés of, 159. grilled, 160. how to buy and prepare for use, 158. in cups, 160.

Sarsaparilla wine, 659.

Sauce, apple, 358, 619. cold, 242. hot, 242. pie, creamed, 510. apples and peaches, dried, 244. cheese, for potatoes, 474. piquante, for macaroni, 458. tartare, for artichokes, 431.

Sauces for fish and meat, anchovy, 355. apple, 358. Béarnaise, 357. Béchamel, 354. Bordelaise, 357. bread, 356. brown, 353. for broiled oysters, 146. caper, 356. cauliflower, 359. celery, 355. champagne, 359. cider, 359. claret, 357. cranberry, 358. cream, 101. cucumber, cream, 357. plain, 357. drawn butter (“white sauce”), 353. egg, 353. for boiled fresh codfish, 341. Espagnole, 358. for baked sardines, 159.

Sauces for fish and meat, for baked sea bass, 339. baked shad, 340. braised tongue, 374, 375. fried tripe, 115. oyster cocktails, 221. stuffed sea bass, 340. giblet, 359. Hollandaise, 354. horseradish, 355. imitation caper, 360. jelly, 358. lemon, 97. lobster, 355. maître d’hotel, 356. mint, 356. mushroom, for braised tongue, 375. for veal steaks, 378. olive, 360. onion, 356. oyster, 354. parsley, 359. piquante, 95, 174. port wine, 360. sherry, 176. shrimp, 355. for baked sea bass, 339. sorrel, 385. soubise, 356. tartare, 353. tomato, 356. for breaded tongue, 181. “white” (drawn butter), 353. See Catsups.

Sauces for ice-cream, chocolate, 581. maple, hot, 582. strawberry, 582.

Sauces for puddings, 552. apricot, 553. brandy, liquid, 554. canned fruit, 552. caramel, 552. chocolate, 551. claret, 554. cream, 551. foamy, 553. hard, 552. jelly, 553. lemon, 552. Madeira, 554. Maraschino, 553. meringue, 552. orange, 531. strawberry, 554. vanilla, 532, 553.

Sauces for puddings, whipped cream, plain, 554. wine, liquid, 555.

Sausage dressing, for turkey, 401.

Sausages and apples, 113. “Frankfurters,” 113. home-made, 113.

Sauterne, temperature to serve at, 673.

Sautés, beans, 435. carrot, 442. defined, 722. kidney, 120. oyster, 152. potato, chopped, 132. tomatoes, green, 213. turnips and carrots, 495. savory chestnuts, 497.

Scalds and burns, lard and soot ointments for, 187. use of soda, 13.

Scalloped dishes, time for baking, 728.

Scallops, chowder, 334. curried, 104. fried, 103.

Scalpion, defined, 722.

Scones, defined, 722. oatmeal, 610. tea, 610.

Scotch broth, 386. shortcake, 259.

Scrapple, Philadelphia, 197.

Scraps, bones of cooked meat, for stock, 697. of bread, to keep, 7. to use, 696. of crackers, to use, 697. of meat, cottage pie, 181. dripping made from, 696. See “Left-overs.”

Sea bass, baked, 339. shrimp sauce for, 339. stuffed, 339.

Sealing-wax for jars and bottles, 633.

Seckel pears, canned, 686.

Serving and waiting table, 18.

Shad, baked, 340. broiled, with sauce piquante, 94. time for cooking, 726. creamed, 164. croquettes, 95. fried, 95. planked, 94. roe, broiled, 96. croquettes, 97. fried, 96.

Shad roe, fried, 96. scalloped, 96. scalloped, 96.

Shalot, defined, 722.

Shellfish, clam bisque, 315. chowder, 333. cocktails, 351. fritters, 103. pâtés, 153. pie, 350. salad, 236. soup, 334. wafers, 222. clams, creamed, 152. deviled, 102, 153. fried, 102. on toast, 102. raw, 222. roasted, 152. scalloped, 103, 152. crab and tomato salad, 227. bisque, 315. cutlets, 98. salad, 226. soup, 335. crabs and champignons (mushrooms), 156. deviled, 155. en coquille, 156. fricasseed, 348. soft-shell, broiled, 345. fried, 104, 346. lobster à la Newburg, 154, 347. and champignons (mushrooms), 156. baked in shell, 346. bisque, 315. boiled, time for cooking, 726. broiled in shell, 346. canned, preparing for use, 155. creamed, 154. croquettes, 189. curry of, 154. cutlets, 98, 154. deviled, 155. salad, 226. sandwiches, 219. sauce, 355. scalloped, 155. in shells, 347. timbales, 154. oyster bisque, 314. canapés, 351. cocktails, 150, 221. croquettes, 188.

Shellfish, oyster, cutlets, 351. cutlets, 351. fritters, 349. gumbo, 311, pâtés, 150, 348. deviled, 145. pie, 150, 349. salad, 227. sautés, 152. scallops, 147. soup, 335. oysters and bacon (pigs in blankets), 151. baked, 151. broiled, 146. with brown sauce, 146. creamed, 145. and baked, 147. curried, 149. fricasseed, 145. fried, 147. in batter, 148. mock, 483. jumboyla, 350. panned, 149. and creamed, 149. and deviled, 149. pickled, 350. pigs in blankets, 151. raw, 222. scalloped, 147. mock, 483. steamed, 149. stewed, 148. with macaroni, 151. with mushrooms, 150. with Parmesan cheese, 351. scallops, chowder, 334. curried, 104. fried, 103. shrimp and asparagus salad, 237. and tomato salad, 227. gumbo, 311, salad, 227. and tomato aspic, 227. shrimps and eggs, 158. buttered, 157. curried, 157. en coquille, 157. preparing for use, 157. scallop of, and mushrooms, 157.

Sherbet, berry, 587. lemon-and-orange, 587.

Sherbet, plain (lemonade), 655. See Frappés; Ices.

Sherry sauce, 176. wine, temperature to serve at, 673.

Shirred eggs, 88.

Shoes, patent-leather, to keep, 705. to polish, 705. russet, to clean, 706. to keep from cracking, 703.

Shortcake, currant, 258. huckleberry, 258. orange, 259. Scotch, 259. strawberry, cold, 259. hot, 258.

Shrimp and asparagus salad, 237. and tomato salad, 227. gumbo, 311, salad, 227. and tomato aspic, 227. sauce, 355. for baked sea bass, 339.

Shrimps and eggs, 158. buttered, 157. en coquille, 157. preparing for use, 157. scallop of, and mushrooms, 157.

Sick-room cookery. See Invalids, Dishes for.

Silk, to remove milk from, 715. white, to clean, 699.

Sillibub, strawberry, 571.

Silver cake, 266.

Sink, care of, 11.

Sirloin steak, how to select, 4.

Skin, tonic for, 707.

Slippery-elm tea, 662. cough candy, 603.

Small birds, broiled, 130.

Small cakes, 284. Alma’s drop cakes, 287. anise cakes, 291. cookies, auntie’s, 285. caraway, 286. currant, 285. eggless, 292. Fannie’s, 287. German almond, 286. molasses, 288. lemon, 286. oatmeal, 285. peanut, 287. plain, 292. sand, 287.

Small cakes, cookies, spice, 286. sponge, 286. vanilla, 288. cream puffs, cocoanut, 288. filling for, 288. ginger jumbles, 289. ginger-snaps, 289. hermits, 292. macaroons, 574. almond, 284. cocoanut, 284. with whipped cream, 561. peppernuts (pfeffernüsse), 289, 290. brown, 290. German, 289. icing for, 291. white, 290. vanities, 291. See Wafers.

Smells, of paint, to get rid of, 704. to kill, 703.

Smelts, baked, 163. with oyster forcemeat, 163. fried, 97.

Smoked beef, chipped, 180. roe herring, grilled, 106. salmon, broiled, 106. fried, 106.

Snipe pie, 425.

Snow pudding, 564.

Soda, to prevent milk curdling in boiling, 716. to sweeten tainted meat, 12, 13, 696, 716. use for burns and scalds, 13. use in cleansing, 10. use in cooking, 12.

Soft gingerbread, 282. white filling, 279.

Soft-shell crabs, broiled, 345. fried, 104, 346.

Sorbet, defined, 722.

Sore throat, slippery-elm tea for, 662.

Sorrel sauce, 385. soup, 327.

Soubise, defined, 722. sauce, 356.

Soufflés, apple, pudding, 541. puff, 541. banana, 544. cold, 573. cheese, 200. chocolate, 544. cocoanut, 542.

Soufflés, defined, 722. eggs, baked, 85. green pea, 464. lemon, 543. omelet, 247. orange, 543. potato, 470. prune, 543. rhubarb, 542. rice, 542. spinach, 485. sweet omelet, 542. See Baked puddings; Custards.

Soups, 303. artichoke, 331. barley, white, 312. bean, 323. and tomato, 323, 326. Lima, 332. mock-turtle, 323. beef bouillon, 309. à la russe, 310. juice for invalids, 313. tea, 314. brown, clear, 306. caramel for coloring, 307. carrot, 327. catfish, 336. cauliflower, 328. celery, 328. chicken, bouillon, 310. broth, 336. brown, 313. cream, 308, 309. gumbo, 310, 311. white, 313. clam, 334. chowder, 333. “long” clams, 334. clear, à la royale, 307. with poached eggs, 306. corn and tomato, 331. chowder, 331. crab, 335. cream of celery, 319. croutons for, 333. eel, 335. egg, 333. farmer’s chowder, 328. Glasgow broth, 307. gravy, stock for, 4. green pea, 329. broth, 329. purée, 324, 325. Julienne, 311. lentil, 329. lettuce, 328. Lima bean, 332. macaroni, 332. mock turtle, 304. bean soup, 323. mulligatawney, 308. mutton, plain, 386. noodles for, 332. okra, 326. onion, French, 312. ox-tail, 306. oyster, 335. gumbo, 311. potato, browned, 325. purée, 322. savory, 325. red snapper, 333. rice and tomato, 330. savory, 326. scallop chowder, 334. Scotch broth, 386. shrimp gumbo, 311. sorrel, 327. spinach, 328. split pea, 324, 328. squash, 330. stock, 303. “left-over,” 304. white, 304. succotash, 327. tomato and bean, 323, 326. and corn, 331. and rice, 330. red, 326. “turkey rack,” 312. turnip, 330. use of veal knuckle and bones, 4. veal and rice broth, 305. and sago broth, 305. and tapioca, 305. vermicelli, 332. vegetable, with meat, 322-328. without meat, 329-333. See Bisques; Bouillon; Broth; Cream soups.

Sour cream cake, 276. salad dressing, 225. milk corn-bread, 72. doughnuts, 293. gingerbread, 283. griddle-cakes, 69. corn-meal, 72.

Soured dough, to save, 716.

Southern batter bread, 71. egg bread, 71.

Spaghetti and veal croquettes, 190. See Macaroni.

Spanish rice, 482.

Spare-ribs, broiled, 114.

Spice cookies, 286.

Spiced cranberries, 645. currants, 645. grapes, 645. rhubarb, 646. sauces. See Catsups; Sauces for fish and meat.

Spices, how to keep, 7.

Spinach, à la crême, 485. boiled, plain, 484. time for cooking, 727. pâtés, 486. puff, 485. salad, 238. soufflé, 485. soup, 328. cream of, 318.

Split pea soup, 324, 328.

Sponge cake, boiled, 268. cup, 267. loaf, time for baking, 728. old-fashioned, 267. cookies, 286. peach, 560. strawberry, 567.

Springleys, or springerlein, 261, 262.

Squabs, broiled, time for cooking, 726. mock, 379. pie, 395.

Squash, baked, 486. boiled, 486. time for cooking, 727. creamed, 487. fritters, 487. pancakes, 487. pudding, 538. scalloped, 487. soup, 330.

Squirrels, barbecued, 423. broiled, 422. Brunswick stew, 423. pie, 424. pot-pie, 425. roast, 423. stew, breakfast, 130. stewed, 422. Virginia stew, 423.

Stains, claret, to remove, 715. coffee, to remove, 711. fruit, to remove, 715. grass, to remove, 711. ink, on carpet, to remove, 704, 715. on fingers, to remove, 185. mud, to remove from black cloth, 707. on hands, to remove, 708. tea, to remove, 711. washing-fluid, to remove, 702.

Stale-bread griddle-cakes, 69.

Starch for black lawns, 709.

Steaks, beef, and mushrooms, 116. and onions, 116. and sherry sauce, 176. Béarnaise sauce for, 357. broiled, 116. squash pancakes to accompany, 487. time for cooking, 726. Chateaubriand, 116. croquettes, 192. Espagnole sauce for, 358. how to select, 4. mock roast chicken, 176. pie, 392. tough, to make tender, 695. halibut, baked, 342. with tomatoes, 343. broiled, 100. fried, 100. Hamburg, 116. porterhouse, buying, 4. with oysters, 178. roulades of beef, 178. rump, and tomatoes, 177. stewed, 177. salmon, 98. sirloin, buying, 4. preparation, 4. veal, mushroom sauce, 378. venison, 130, 416.

Steamed puddings, apple, 518. apricot, 525. batter, 522. cabinet, 527. cherry batter, 527. roly-poly, 527. cranberry, 519. East Indian, 526. fig and raisin, 521. Mary’s favorite, 526. orange, 523. plum, 520. raisin, 523. suet, 525. time for cooking, 727. See Baked puddings; Boiled puddings; Custards; Puddings; Sauces for puddings; Soufflés.

Steaming, time for, 727.

Stew, Brunswick, 423. Irish, 182. oyster, 148. squirrel, breakfast, 130. stock for, bones, 4.

Stick candy, molasses, 593.

Stings, insect, to draw poison, 707. use of ammonia, 13.

Stock, 303. bones for, 697. defined, 723. for broth, bones, 3. for hash, bones, 4. for stew, bones, 4. “left-over,” 304. veal knuckle and bones for, 4. white, 304.

Stove, care of, 11. construction of, 712. how to build fire in, 713, 714.

Strasburg pâté de foie gras, imitation of, 180.

Straw hats, to clean, 709.

Strawberries and cream, 246. and grapefruit, 246. and pineapple, 579. canned, 688. for breakfast, 39. for dessert, 579. preserved whole, 625.

Strawberry Charlotte, 570. float, 560. ice-cream, 583. jam, Banbury tarts, 518. meringue glacé, 586. mousse, 584. pie, 513. punch, 654, 659. salad, 238. sauce, 554. for vanilla ice-cream, 582. shortcake, cold, 259. hot, 258. sillibub, 571. sponge, 567. surprise (glacé), 586. wine, 657.

String beans, boiled, 436. time for cooking, 727. canned, 692. cream, steamed, 436. pickled, 637. savory, 437. succotash soup, 327.

Stuffing, for ducks, 404. for turkey, bread, 400. chestnut, 401. oyster, 401. sausage, 401.

Succotash, 446. soup, 327.

Suet dumplings, 550. pudding, steamed, 525.

Sugar and butter, to cream, meaning, 720. candy, 591. how to keep, 7. of lead, antidote for, 712.

Sugared cherries, 245. peanuts, 599.

Sultanas and prunelles, stewed, 244.

Sunnybank baked beans, 434. crullers, 295.

Sunshine cake, 271.

Supper. See Chafing-dish suppers; Evening suppers.

Supreme, defined, 723.

Surprise, strawberry, 586.

Sweet corn griddle-cakes, 70. omelet soufflé, 542. omelets, 247. peppers, and bacon, 112. and ham, scalloped, 211. pickles, 642. beets, 644. cauliflower, 647. crabapples, 643, 644. cranberries, spiced, 645. cucumber, 643. currants, spiced, 645. grapes, spiced, 645. peaches, 642. unpeeled, 642. plums, 643. precaution in cooking, 642. rhubarb, spiced, 646. tomato, green, 646. potato and chestnut croquettes, 478. bread, 52. croquettes, 478. fritters, 547. pie, 514. puff, 209, 478. and bacon, scallop of, 477. au gratin, 208, 478. baked, 477. boiled, 477. time for cooking, 727. buttered, 478. glazed, 477.

Sweetbread croquettes, 193. cutlets, 121. pie, 392. sandwiches, 219.

Sweetbreads and cucumber salad, 237. “blanching,” 121. broiled, 121. with mushrooms, 121. creamed, 122. en nid, 170. fried, 121. how to select, 5. larded, fried, 169. roasted, 169. pâtés, 170. roast, 381. timbales, 170. with celery salad, 239.

Sweetmeats, East India, imitation, 626.

Swiss fritters, 547.

Syllabub, strawberry, 571.

Table, breakfast, to set for, 18. formal, to set for, 663, 664. chafing-dish supper, to set for, 679. dinner, to set for, 21, 22, 669. evening supper, to set for, 677. heat marks on, to remove, 694. luncheon, to set for, 20, 21. formal, to set for, 666. teas and receptions, to set for, 607, 608. to polish, 108.

Table-linen, care of, 23. claret or fruit stains on, 715. mildewed, to clean, 716.

Tables of weights and measures, 724. See also, Time-tables.

Taffy, molasses, 593.

Tainted meat, to sweeten, 12, 13, 696, 716.

Tamales, hot, Mexican, 411.

Tapioca and apple pudding, baked, 529. and peach pudding, 560. and raisin pudding, 530. and veal soup, 305. cocoanut custard, 557. custard, French, 556. jelly, 572. soup, cream of, 321.

Tarragon, defined, 723.

Tartare, defined, 723. sauce, 353.

Tartlets, fried, 518.

Tarts, Banbury, 518. cherry, 517. cranberry, 517. currant, 516. lemon, 517. orange cheese cakes, 517. sand, 287.

Tea, apple, 662. beef, 314. cakes, 610. Bristol, 611. corn-meal, 611. hot milk, 612. care of, 6. cold, 652. dandelion, 658. flaxseed, 662. frappé, 615. hot, 652. how to brew for afternoon, 604. how to keep, 6. punch, 654. scones, 610. slippery-elm, 662. stains, to remove, 711. See Afternoon tea.

Tenderloins, pork, 397. how to select, 4.

Terrapin, imitation (chicken), 126. Maryland, 158. stewed, 347.

Thanksgiving citron-cake, 274.

Timbales, chicken, 168. defined, 723. egg, 167. and cheese, 200. lobster, 154. rice, 482. sweetbread, 170. time for baking, 728. turkey, 168.

Time-tables for cooking, 725-728.

Tinware, to keep from rusting, 710.

Tipsy pudding, 570.

Toast, 75. anchovy, 76, 161, 206, 223. asparagus on, 427. banana, 166. brains on, 180. brown-bread, 205. buttered, 75. celery, 206. cheese custard, 77. clams on, 102. cream, 76. deviled, 205. fried, 76. German, 75. green pepper, 136. ham, 77. milk, baked, 75. mushrooms on, 77, 135, 212. oyster, 77. plain, 205. sandwiched, 206. sardine, 76. tomato, 76, 205. minced mutton and, 128. water, 661.

Toasted anchovy crackers, 206. crackers, 206.

Tomato and bean soup, 323, 326. and corn salad, 235. and corn soup, 331. and crab salad, 227. and lettuce salad, 229. and peanut salad, 236. and rice croquettes, 480. and rice soup, 330. and shrimp salad, 227. aspic, 235. shrimp salad and, 227. bisque, 318. catsup, 650. croquettes, 490. cups and saucers, 210. farcie, 210. fritters, 491. omelet, 493. preserves, 625. salad, iced, 236. sandwiches, 220. sauce, 356. breaded tongue with, 181. soup, cream of, 319. red, 326. toast, 76, 205. minced mutton and, 128.

Tomatoes à la crême, 492. and bacon, 135. and baked beans, 212. and cheese, 199. and corn, 447, 491. canned, 691. scalloped, 447. and eggs, 85. poached or fried, 492. scalloped, 210. broiled, 134. and bacon, 135. canned whole, 689, 690. creamed, 489. curried, 493. fried, 134, 135. green, broiled, 135. curried, 493. fried, 135. pickled, 637. sweet pickles, 646. grilled, 134. halibut steak baked with, 343. mutton mince with, 178. omelets cachés, 167. raw, 488. and cucumbers, 489. and whipped cream, 235, 489. rump steak and, 177. sauté, green, 213. scalloped, 490. stewed, 489. canned, 690. time for cooking, 727. stuffed, 490. with corn, 492. with macaroni, 492. with meat, 491. with rice, 492. with whipped cream, 235, 489.

Tongue, boiled, 373, 375. braised, 374. sauce for, 374, 375. breaded, tomato sauce, 181. cold, to use up, 179. corned, 376. time for cooking, 726. Italian entrée, 375. jellied, 175. lambs’, barbecued, 128. minced, and eggs, 81. rolls stuffed with, 612. salad, 235. sandwiches, 219. tomatoes stuffed with, 491.

“Toss-up” of veal, 172.

Tough beefsteak, ways of cooking, 371. meat, to make tender, 13, 695, 696. poultry, to make tender, 13. turkey, best way to cook, 403.

Trifle, peach, 569. pound cake, 569. raspberry, 569. rhubarb, 570.

Tripe and celery, stewed, 115. and oyster, stewed, 115. boiled, 114. fried, 115. sauce for, 115. how to buy, 114. stewed, 114.

Trout, baked, cream gravy, 345. boiled, 344. broiled, time for cooking, 726. fried, 98, 345. See also, Salmon trout.

Truffles, defined, 723.

Turkey and oysters (or mushrooms), scalloped, 402. and sausage pudding, 403. boiled, 403. time for cooking, 726. croquettes, 126, 189. dressing for, 400, 401. fillets of, with rice, 401. how to carve, 16. mince turnover, 174. ragout of, 403. roast, 400. réchauffé, 402. time for cooking, 725. rolls stuffed with, 612. salad, 226. scallops, 126, 197. timbales, 168. to prepare for cooking, 404. ways of cooking, 400. wild, 420.

“Turkey rack” soup, 312.

Turnips and carrots sautés, 495. boiled, plain, 494. time for cooking, 727. care of, 6. fried, 494. kohlrabi, 495. with leaves, 495. mashed, 494. soup, 330. stewed with cream, 494. with white sauce, 494.

Turnovers, 515. mince, 174.

Turtle, fricasseed, 348. imitation terrapin (chicken), 126. Maryland terrapin, 158. mock (calf’s head), 383. soup, mock, 304. terrapin, stewed, 347.

Tutti-frutti, 623. defined, 723. ice cream, 587. jelly of canned fruit, 574.

Two-and-two Indian-meal muffins, 73.

Utensils, care of, 9.

Vanilla blanc mange, 563. cookies, 288. ice cream, 581. sauce for, chocolate, 581. maple, 582. strawberry, 582. junket, 568. sauce, 532, 553.

Vanities, 291.

Varnish, to clean, 699.

Veal and ham croquettes, 191. and macaroni, 457. and rice broth, 305. and sago broth, 305. and spaghetti croquettes, 190. and tapioca soup, 305. bones for soup, 4. breast, à la jardinière, 378. roast, 379. Brunswick stew, 423. chops, broiled, 127. fried, 127. pie, 393. recommended, 4. croquettes, 189. celery toast with, 206. curried, 171. cutlets, 377. and bacon, 127. breaded, 379. chops better than, 4. fried, 127. fillet, roast, stuffed, 378. galantine, 179. how to select, 4. larded, 380. leg, roast, 377. loaf, 175. loaf, raw meat, 182. mince turnover, 174. minced, baked, 171. garnished with eggs, 172. mock squabs, 379. pie, 390, 391. pressed, 175. roast, best cuts, 4. time for cooking, 725. salad, 239. sandwiches, 216. season for, 4. shoulder, roast, 377. steaks, mushroom sauce, 378. toast sandwich, 206. “toss-up” of, 172. Virginia stew, 423. ways of cooking, 377. with sauce piquante, 174.

Vegetable soups, with meat, 322. without meat, 328. See Soups; Name of vegetable.

Vegetables, boiling, time for, 727. care of, 6. for breakfast, 131. for dinner, 427. for luncheon, 207. green, how to keep, 8. how to keep, 6. mushrooms, buying, 459. rice pudding as, 481. ways of cooking artichokes, 430. asparagus, 427. beans, 433. beets, 437. cabbage, 438. carrots, 441. cauliflower, 442. celery, 443. corn, green, 445. cucumbers, 448. dandelions, 451. eggplant, 452. kale, 455. mushrooms, 459. onions, 461. parsnips, 497. peas, green, 463. peppers, 465. poke stalks, 467. potatoes, 468. salsify, or oyster-plant, 483. spinach, 484. squash, 486. sweet potatoes, 477. tomatoes, 488. turnips, 494. See Canned vegetables; Name of vegetable.

Veloute, defined, 723.

“Velvets,” molasses, 593.

Venison, baked, time for cooking, 725. loin, haunch, or leg, 416. pie, 426. saddle of, 415. steak, 130, 416.

Vermicelli soup, 332. See Macaroni.

Vienna rolls, 56.

Vinegar, blackberry, 655. pepper, 651. pie, 516. raspberry, 655.

Virginia beaten biscuits, 62. fried chicken, 123. stew of squirrels, 423. wafers, 611.

Vol-au-vent, defined, 723.

Wafers, clam, 222. graham, 616. lemon, 616. orange, 616. peanut, 616. vanilla, 616. Virginia, 611. water, 269.

Waffles, corn, 75. quick, 66. rice, 65. risen, 65.

Waiting and serving, 18.

Walls, painted, to clean, 699.

Walnut candy, molasses, 593. catsup, 650. creams, 597. sandwiches, 215.

Walnuts, Marguerites, 613.

Wash-bowls, to clean, 695.

Washing compound, 708. for removing stains, 702.

Washington pie, 515.

Washstands, marble, to clean, 699.

Wasp sting, to draw poison, 707.

Water crackers, 269. to clear, 14. wafers, 269.

Watercress and apple salad, 238. salad, 230. sandwiches, 216.

Watermelon-rind pickles, 639. preserves, 626.

Wax beans, German, steamed, 436.

Wax for sealing jars and bottles, 633.

Weights and measures, 724.

Welsh rarebit, nonpareil, 202.

Wheat, preparations of, 42.

Whipped cream, 558. apple snow, 561. banana froth, 563. Charlotte Russe, 568. chestnuts with, 559, 561. fruited, 560. how to whip, 558. macaroon Charlotte Russe, 563. marrons with, 559, 561. orange and cocoanut delight, 562. cream, 559. peach sponge, 560. peach tapioca with, 560. pie, 514. pineapple Charlotte, 561. snow, 562. plain, 554. prune Charlotte, 559. raspberry cream sponge, 562. float, 560. strawberry float, 560. tomatoes with, 235. with macaroons, 561.

White barley soup, 312. claret, temperature to serve at, 673. fowl soup, 313. fur rug, to clean, 698. lace, to dry-clean, 701. lead, antidote for, 712. mountain cake, 273. filling for, 273. peppernuts, 290. roux, defined, 722. sauce, 353. silk, to clean, 699. stock, 304. wines, temperature to serve at, 673.

Whitewash, 693, 709.

Whole-wheat bread, 48, 49. griddle-cakes, 67. muffins, 63.

Whooping-cough, remedy for, 712.

Wild cherry bounce, 656. pigeons, braised, 421. stewed, 421. turkey, 420.

Window-garden, how to make, 108.

Windows, to clean, 699, 711.

Wine, cherry, 654. dandelion, 658. ginger, 658. grape, 656, 657. jelly, 574. rhubarb, 655. sarsaparilla, 659. sauce, liquid, 555. strawberry, 657. temperature to serve at, 673.

Wintergreen candy, 597.

Wood fires, to build, 713, 714.

Woodcock, broiled, 130. roast, 416.

Woodenware, care of, 10.

Woodwork, to clean, 699.

Wool, to remove milk from, 715.

Yellow lace, to clean, 699.

Yorkshire pudding, 367.

Zinc, to cover tables, 137.

Zwieback, defined, 723.

* * * * * *

Transcriber’s note:

Obvious typographical errors have been silently corrected. Hyphenation and accents remain unchanged.

Fritters and Index have been added to table of contents.