Just how: a key to the cook-books

Front matter

BOSTON PUBLIC LIBRARY

8 05 lh ee

A KEY TO'THE COOK-BOOKS.

Section I

THINGS TO WORK WITH . : . F . : F “ List for the Tin Closet 3 “ : ° e ; ° List for the Dish Closet 7 ; 4 ° - : “

Section II

PRELIMINARIES : Z : : r ‘ ; ‘ . 6 Time . . e . e 2 ot e o ° ° Io Time-Table: Vegetables . sites ° ° . ° II Time-Table: Meats: Ordinary Roas ‘ Pp ne, Le

Time-Table: Boiled Meats . : F ° R 12 Time-Table: Fish . ° ° " ° ; ao hee Measures . A . ° . ° . ° ° ary Order and Methods of Mixing . . .« « o« « U5 First Method . ° F ° ° ° ° ° ‘ 16 Second Method . : . un Ne hth ten titeie mee ota PSCC sg ge a OS) cS PO

Fourth Method . : , F 4 ° . °. S72

Fifth Method e e e e es e e e e 38 Sixth Method “ : ° ‘ P e ° ° . 38 Thickening A : <a Pea Rela Sear" ° 18

Section III. Recipes

Part I.— YEAST, BREAD, AND CAKES . 2 aaa eae Batters . é ee eee : Si y's o' eehaeas Baking Powder . ; deem te The of ss - 26 Biscuits, Cream-tartar , act bie ° : : . 25 al

. ae a.” oe?

he a ,* il CONTENTS.

Biscuits, Soda : . : Biscuits, Yeast .

Biscuits, Cold, to warm over Bread, Brown . . ° Bread, Graham. 4 Bread, Graham, without Neat Bread, White - ‘ 4 Bread, Sour ; ; 3 Brewis, Brown Bread . : Brewis, White Bread . ° Buckwheat Cakes . : : Corn Muffins. °

Crackers, Crisped ° ° Cream Crust, * Gayworthy”

Crumpets . : ‘ °

Doughs . : . ° Doughs, Semi .

Doughnuts, Plain Raised :

Doughnuts, Raised with Butter and Rees

Doughnuts, Soda

Doughnuts, Soda, with ae a oe

Griddle Cakes, Bread-crumb

, Griddle Cakes, Country : Griddle Cakes, Cream-tartar

_ Griddle Cakes, Egg Batter

~ Griddle Cakes, Graham Griddle Cakes, Raised .

Griddle Cakes, To a. ° ~Gruels, etc.. ; < ° Gruel, Arrowroot . .

’ Gruel, Indian Meal " -

Milk Porridge . - .

Milk, Thickened . : :

Huckleberry Cake .

Muffins, in general

_ Muffins, Corn (Sponge Car n Cake)

Muffins, Graham Muffins, Soda E ; .

CaP he en ee ee

CONTENTS. ix

Mis inye. <5 le <r CART, See ee aay Muffins, Yeast . . . ° . e : : ‘ 42 Pastry. « ° . . ° ° > 35

Pie-crust, easily pete: anal very nice . . Bie, erie toe Pie-crust, Crisp and Flaky . ‘ye mee anit wate 8 36 Popovers . : . ‘ so vke . oh ‘ 54 Rice Cakes . : ‘ ° ° ° . : S et RG Rye Cakes. . ° : : : : ; : . 44 Rye Drop Cakes . ° Chiat a Ppa RENE ECRE OSE chs) 5, eS A ee Short Cake, Light Pastry . # . ‘ 429 Short Cake, “ Gayworthy ” Siew ys ER neare ee ce Short Cake, Strawberry Bnigiel poise at Ue 9 Seatac Split Cake, or Spider Cake ope ‘ : ‘ ‘ 27 Sponge Corn Cake . . . . . : . - 46 Waffles. ae : aciey : . oi? 284 Wafiles, RS Rs 8! eo ce al pa” yl) eee ene Ways to use Bread, Toasts, a esi Sete . ° . : 61 Toast, Buttered . . ° ‘ or sagt oo ieee tite: OR Toast, Cream . ° . . . ° ° . 4 62 Se i oh? 0c che op Sere mommeopur Cake ., . .- . . ° ° > tO Toast, Water ‘ ; : . . ° ° . 16g

PART II.— CAKE . * “hE ape . ‘ j o tee OF Lemon Queen Cake ; . . . ° ° ‘ oe One, Two, Three, Four Cake . 7 ; : . YO, 7isee Orange,orGoldCake . » +» + + + + + @ e Old-fashioned Pound Cake : ee ats ; ° . 75 Queen Spice Cake , ° ; ° : . . » 3% Snow, or Silver Cake a ae . : , ; 78% Sponge Cake BMS <yaull (aii 5.407 bse? (sh cas A Rd et ee

Demmnentais Yeast. wk 8 la) Boe Sw ae ZO Buns. : ‘ : ° . ° . . . . Or Loaf Cake . 2 P : ° ° . Phe P 79 ee woes ‘ y 85 TS Tons ea eee eh, hahy'y Le oka Sa Gingerbread, Queen. pi eaied | ue ys stage an <*73 Gingerbread, Rich Spiced . rth ° F ° ie) 74

Xx CONTENTS.

Cookies, etc. . A ; p . a ae | Cookies, Crisp, rolled we . é ° ° e ° ° 90 Cookies, One, Two, Three, Four . ° ° . ° » 8 Drop Cakes z . ° ° e ° ° 93 Gingerbread, Thin Molasses : : . ont Site mene «OL Gingerbread, Thin Sugar . : . ° . . ras Ginger Snaps. : . 0: 1g Ne that Pea a Closing Remarks upon eae eke ;

Measures of Flour with different moistening Materials, ae different Cake Consistencies . ond: 2h ena ine sp ens

ParT III. — TEA, COFFEE, AND SIMPLE BREAKFAST DISHES 94 Coffee : a es EAM aire in Seton cts Chocolate, Cocoa, Brown: etCay ° ° 4 . 1 SO Deas : . ° ° . . ° * : 94 Eggs, Boiled eat Wns . : : ; ol aOR Mere Dropped...) 'e /fe hoe «eo 98 Eggs, Fried . . ° ° : ° ° ° . OF Foes; Scrambled 9.05 i +e He or 98 Omelette : Fi ° ° ° ° . ° a” SOD Fish, Fresh, Pratied ee te, eee 112 Fish, Fresh, Minced . el a> 2 Se: i acai . «? TEZ Fish, Salt:; e e e e ° ° ° ° . 108 Fish, Salt, Balls . ° : ° ° . ° . - I09 Fish, Salt, Minced . ° ° ° ° ° > > IIo Fish, Salt, Scorched . ° ° wire is ° ° Lae § 2 Fish, Smoked . ° . P : ° ° . * III Fish, Pickled ° ° ° ° a Fale ° ose 4B Ham, Broiled . ° ° . e . ° ° : 114 Ham, Fried . . . ° ° : e . * oi tae Hasty Pudding . : a oe a ae . 102, 103 Hasty Pudding, Fried in Balls oe eS Hasty Pudding, Fried in Slices oe Se 104. Hominy, Fine : : ° : : : ° . - I00 Hominy, Coarse ae het bane ° ° : e IOI Hominy Cakes. oe a th . es . ee fo) Hominy, Fried . : : é ° i : : : 102 Potato Balls . Pele Wer Toes 4 ater . . . - 108 Potatoes, Pate” 3 ee same sk gM he geaitaee aeae 104

Potatoes, Fried Raw

Potatoes, Saratoga .

Potatoes, Soufflée Potatoes, Stewed

Sausages, Fried

Sausage Cakes, Baked

CONTENTS.

Part IV.— Soups, STEWS, AND FRICASSEES General Principles

Thickening Soups and Graves Browned Flour, for thickening Soups ia Gravies

Beef Tea .

Broth, Chicken Broth, Mutton Amber Soup.

Beef Soup Drawn Soup Oyster Soup PeaSoup .

Potato Purée

Turtle Bean Soup

Vegetable Soups, Simple .

Vegetable Soups, Mixed

White Soup

Butter and Cream Thickening, for Stew or

Dumplings, for Soup or Stew .

Stews, Simple Stew, Irish

Stew, White Veal

Fricassees

Brown Fricassee, 5

Brown Fricassee, Veal os Fricassee, of Veal or Chicken a

Eivewider Fish .

Chowder, Clam

Fricassee .

Xi CONTENTS.

Stewed Clams . Z A eters ‘ ~ Macaroni and Tomato P 4 “ 2 2

Part V.—FisH . - : P : ee oe

Baked Fish . . ; ° : : Boil-bake, with Cream Dieeane ; ote Boil-bake, with Sauce-gravy .. : ‘ :

‘Roast-bake, with oh A , : : .

To Boil . 3 4 :

Boiled Cod, Cust or ae White Fish : ee

Boiled Cod and Oysters. : ° °

Broiled Fish . ; 4 P : : 2

Broiled Fish Steaks . : : “ : Butter Sauce, for Boiled Fish . : ; Cream-butter Sauce, for Fish and other Dishes : Fried Fish : , : : “

Fried Fish, large, sliced , 4 : : : Fried Fish, small, whole . ; :

PaRT VI.— MEATS ; : 4 - = ° Boiled Meats . ; - 4 s ; = ‘ Beef, Alamode . ; : ; ; “ ;

Beef, Bouilli. ; . 3 A

Beef, Corned . ° ° : a : “ Chickens . = ° : s : :

To brown Boiled epee ; “ . : , Lamb , : : a “ : : 2 Muttor : “ : 5 “ :

Pigeons (Potted) ° : ° :

. Pork, Corned ; ° ° ° : : E Sweetbreads (Stewed) . ; : ‘ : Tongue : : . ° .

Urey:

Dressing, for Boged Puirkey! and nace Stuffed Meats .

Broiled Meats . - : - § : “ : Beefsteak . "4 z - 4 : > ; ‘ Birds =. i A ° . z 3 ; ‘

142 142

178 ©

18!

a re

CONTENTS.

Chicken e e e es e e

| Grouse . G © ° ° e °

Veal .’ ° . s e . °

‘Roast Meats . : : ° Beef, Mutton, or Fam: é P Yorkshire Pudding; ath Roast Beef

‘ sirds ° ° . * > ° . ° : hickens i sve . ° hicken or Veal Pie. Pig RAs ;

Sy a aie eee

Goose : e. e . as $a x e e e

> ae Grouse, ° e ae : ° ° ae Pork . . nee ee

~ Pork and Bhim Baked. Fare

Sweetbreads ’ x Se Ie ‘

Turkey. ch, e ate .

Roast Meats, RAPHE tn over Shs

Beef . ‘ - - A ;

Mutton and ee 3 3 a

Pork . P -

ParT VII. — SAUCES ; 2 P

Apple Sauce . ° ° ° ;

Bread Sauce : 3 a :

Butter, Melted thick. . - ‘

Cauliflower Sauce Ae SR :

Celery Sauce . ; are tet! he

Mint Sauce : ; F "i ;

Pudding Sauce . . ° °

Cold Pudding Sauce mh aie ea

Salad Dressing . :

Salad Dressing, without Oil ° .

Part VIII. — VEGETABLES " ;

Momsparegus, «6 le kt

186,

Xili 181

170 172%

185 agi oO “MS

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Xlv CONTENTS.

Beans, Shelled . . ak Uae ; . ee - 199 Beans, String . ° : om dee “aN 199 Beets. . . ° ° ° ° ° ° : ° » 195 Cabbage .- « «0 0 6) ©) 6) 9s) = tti. ie. Cauliflower . ° ° ° ° ° . ° . - 194 Corn. 3 ° ° ° ° ° - > 199 Canned Corn, or Pps ° . . ° ° ‘ » 200 Egg Plant. en Vee ME Macaroni . ° 3 ° ° ° ° ; ° 377192 Onions . . . 5 ° . ° ° . - 195 Oyster Plant . : ° ° ° ° . : + 200 Parsnips . . ° ° . ° ° : ° 195 eas, * . . . ° ° ° : . - 198 Potatoes . : : F “ ° . | ‘ ; 189 Potato,-Browned =. 05 0 (2 60.) lem ee Potato, Cream . : ° ° e ° ° . . 190 Potato, Snow : ° : ° «0 Se 5s earn Rice . “ : : . : ‘ ° . : ° IQI Spinach : : - ‘ . ° . ° . e! 107 Squash, Summer. : : = ° ‘ . 197 Squash, Winter . . : . . . : ° 196 Tomatoes . ; : ‘ . . : . 109164 Turnips . ‘ . . : - ; 5 : - 195 Part IX.— PuppDINGS AND PIEs 201 Puddings, general divisions . 3 ‘ : : é 201

_ Pudding Crusts_ . ; ° : n : ; <n OE Pudding, to boil, in Tin Ponat : é P : ; 203 Apple Dumpling . : * ° : . ° 2 203

Apple Dumpling, to warm over ‘ , ; . P 205 Huckleberry Hollow . . ° : ‘ ‘ : : bees Pan-dowdy ; : ; ° ° . : : ; 205 Soft-mixed Puddings : ‘ ‘ ; ; : : sikaoo Bread Pudding, Boiled . ie eed . i Fruit Pudding, Boiled . ; ° , : : 3 <3'207 Huckleberry Pudding ; : . . : . : 209 Indian Pudding, Baked ‘ ot aay as ‘ . > ae Indian Pudding, Boiled . , . ; «> Pex 208 Pl m Pudding, Boiled or Baked . . ‘ : . «3 810

CONTENTS.

Rice, Tapioca, and Sago Puddings, ett.. .« Lemon Pudding . MO iee) hater. 6: -/ DERI lie 5-8 8 felt es Se SPE MOCINE po) | 6 ets

| Sandwich Puddings. .

Apple Sandwich : ° : ° ° ° Berry Sandwich . "VS AS eaennneaa MreOr Derry Scallop . 9 2 . 6 ec . Bread and Butter Pudding . Rie igetts Bread and Butter Plum Pudding . . .

Batter and Custard Puddings . Shor . Batter Pudding ° ; ° . ° Custard Pudding . ° ° . ° .

Pancakes . . ‘jon : or Sunderland Pairs . a eee matey Meringue . , . ah. g : °

Pies’. : . ° . Sienna ee ° Apple Pie. : . : ° eae Apple Pie, Sauce- filled Wy eens es Apple Pie, Sliced . . ets es e

Berry, Cherry; Peach, and other Pies Cranberry Tarts BEY ou, Peni) tee Small Tarts . r Pe - ‘ ? ce Is hg ge gi gmat AG A ae a

Mince Pie ; 7 : ; ° ° ° Rhubar b Pie . 2 ° 8 e e Bomdem rie. . - . ; doves

PART X.— JELLIES, BLANC-MANGES, AND CREAMS Jellies . : Ae ee . . : ° .

Jelly-bag. . . ° : athe in : Coxe’s Gelatine ‘epee: wee oe oy SS gitigis Chicken, or Veal Jelly . ; ot iS een eke or. Veal, Jellied.. -- 6 38.8 Fruit-juice Jelly ae eh et Setar Lemon Jelly “pig ee eer eo

Xvl CONTENTS.

Orange Jelly . : Sea-moss Jelly 2 0 6. he) G0 He, i, Tapioca or Sago Jelly . ° . ° . . ° 240 Apple and Sago . . ° . . : . . 3240" Wine Jelly riba emeracme TE Blanc-manges . . . . : . . : . ° 244 Corn-starch or Arrowroot Blanc-mange . ‘ ont 247 e e e ° s es e N oO “MN

Farina Blanc-mange . . oie tea Pe 248 Gélatine Blanc-mange =. 5 . «% «= 3) oe) anes Sea-moss Blanc-mange , : ot 2 . . 04245 Tapioca or Sago Blanc-mange * ° . . : 247 Creams . é ; ; é : . “ : 248 Whipped Creans ‘ oe. ~ et i

Cream, Simple, Whipped 0 yee eke at Charlotte-Russe . ° : . : : . - +850 Bavarian Cream . . ° ° . : . . « 251 Chocolate Cream . . ° : : . : . 251 Velvet Cream : : : . . . : - 252 Flummery ° ° . . ; . . ° ° 253 Snow . : ° , , . . ot ay . . 252

PAT XI.— Syrups, CORALS, FRUIT-JELLIES, SHRUBS, WINES, PRESERVES, JAMS, MARMALADES . . : . . - 255 Simple Syrup . : 4 ; : . . . 256 Cold Syrup, or Ear Gacrés : eas mes 0’ 0 ideale arma se Cordial. . : en ET a

Cherry Cordial ofthe ov ela ele) a Shiub ° ° . e . ° ° ° . 257 Wine . rr erie Fellies Petree uate at Wes), tee er Preserves A . ‘ « 261 Apples, Pears, ses Crab-apples reserved ier .-* abe Apples, Coddled . : ; . . ‘ . - 266 Berries, Preserved . 7 A eigdive ‘ A 4 264

Cherries‘or Plums, Preserved... - - wv &4)-a ee Melon Rind, Preserved .. . ° ‘ ‘ : . 264 Peaches and Pine-apples, Preserved . a) Co oe Quinces . . ee : 9 ts OS , - +264

CONTENTS. XVil

Jams — @ ° ry ° ° e ° e ° a ° 266 Marmalade . . “ ° ° . ADA? ey ce ey ew 207 Simple Fruit Sauces ° ° ° ° : : . 268 PIED Ee ge) 6 8 eso 0 ae 209 Dried Apple Sauce . ° ° ° ° . . 270 . Stewed Prunes e ° e ° r) ° r e e 269

Part XII.— PICKLES . . ° ° ‘ ° : ° 270 Sour Pickles. ° ° ° ° ° ° ° ° 270-274 Vinegar-pickle . “1 1a See tiara Sao iene Sabet eee ge Cabbage, Pickled . ig RAP Ce he ee, f4 ‘ 296 Cauliflower, Pickled Ricky aS tnt-g a he ° : 276 Chow-chow . : ; ° a or ° ° . Bikey fs: Cucumbers, Pickled . ‘ P : ° . : : 274 Mangoes, Pickled ‘ . ° . ; ° : ey, Melon Rind, Pickled : ‘ “ ° F P ee 274, Peaches, Pickled . ° : ° : : . ° Pay A) IME AGIIOCG:, 6 ET ah Walnuts and Butternuts . ; . . ni ie = 277 Handsome Red Pickles . Ue shake mae os oe eae Cherries, Barberries . BOD Sip a, eae eee e PORE tae Pickle Salad. ° oF uke: 2A atone eariees ee.

Sweet Pickles . - Ei a ; : * s 2 280 Apples, Pears, and Peaches > AP olin tor . . aear Cherries , ; 4 - ‘ ; - 3 . 201

EE ee tt tk te ne Plums, etc. . ; . ° ° ° ° ° ° ‘gar Spiced Currants : . ° ° ° . . “ 285s Cider Apple Sauce. ° - ° - . ° « 262

Section IV

SYNTAX . tin) Kk. a+ age ay laa aa Breakfast, No. ‘a ‘a . sua a2.) aera eee CE As ek ee ee ee IG ETDS Se ew he) ee en Breakfast, No. IV. . eat aaa Wi Char Sy ee Dinner, No. I. ° ° ° e ° e e ° « 293

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XVili CONTENTS.

Dinner, No. II. . ; : % ; if aoae 206 Dinner, No. III. . e e ° 2 7 ° . «. 297 Dinner, No. IV. ; ° ° ; ° ° ° 2 300 earNo. Les ° ° ° ° ° ° ° . - 302 ed, INOS ED v6 ° ° ° eeahet ° os. Oe Tea, No. III. ° : ° e eae FS . - 305 mea, IOS EV Gs e ° e Cin, A ° ° e 306 Scalloped Oysters sig cheep é oi SOF Seven Little Things to ow Tee ae Last Words ° ° e ° ® e ° ° e 3°9 peers 1G) WW,

Piedad seinem SECTION I.

THINGS TO WORK WITH.

In general, as in particular, my subject naturally resolves itself into three steps or divisions.

The “making ready section” shall be a chapter of hints as to what one needs, and in the best arrangement of things, to work with. I mean essentials, things everybody can have in a simple way. Those who are able, and like, may be a great deal more elaborate and luxurious, with pantries, fixtures, appliances of all sorts, some of which, very likely, I have never heard of.

First, a neat kitchen. And have it sunny, if you can; with windows on the south side, and closets on the north.

In this kitchen, three tables, if you have room for them: one (which I will call the cook’s dresser) for preparing meat, vegetables, etc., and for dishing up; one clear, for general handiness ; and one a dresser - for nice work.

* The first:should be near the sink and the fire.

1 ie

The second should be beside, or near the first ; but easily movable anywhere. Have it beside the fire, with all your needful things arranged upon it, when busy with frying, baking, or preserving. The third on a separate side of the room, but in good light. This is the lady’s cooking table.

The cook’s dresser should have, about, or within reach of it, these things : —

A small meat-block and hatchet.

A little saw, for bones.

A meat knife.

Rolling-board and pin.

Tinned spoons; and skewers.

Washing-pans, for meat and vegetables.

Chopping-tray and knife.

~A_ small, sharp, narrow-bladed, wooden-handled knife, for paring vegetables and fruit, and for many other things. .

A cupboard and shelf, with a drawer above them, in this table, will make a sufficient accommodation _.* for all these articles; spoons, etc., are conveniently kept hung upon small hooks beside or over it. | . Over the sink may hang the pans mentioned, also — dish-pan, saucepans, dippers, tin measures, etc. A leather strap tacked up, so as to form sockets for knives, etc., is very handy. Below will be the usual. closet for iron pots, kettles, griddle, spiders, —a large S and a light one, — roasting pan, etc., etc. Among these, have a broad, open iron kettle, four or five inches deep, fora frying-kettle for doughnuts, fish- td balls, etc.

Of course there will be elsewhere a tin-closet and a dish-closet, or one ample for both, in which addi tional wares and utensils will be sorted and arranged. I will give essential lists of these presently.

The lady’s table should have two or three shelves Over it; one also beneath it like the cook’s table, to slip the moulding-board and pins upon when not in use.

Have two rolling-pins ; an ordinary sized one, and

one of half the diameter, for light, delicate rolling, as cakes, etc.

A cupboard below would be well, for cake-tins, etc. And have here, above all, a couple of sheetzvon loaf-pans, for baking. You will hardly wish to use anything else for loaves of bread or cake, when once you have possessed them.

Let the lowermost of your shelves above the table be far enough above it to admit of a jar or box of sugar, the same for eggs, and for any other things

* you may like to have right at hand, in quantity, for _ your own cooking.

Upon the shelves have cups, bowls, baking-dishes, measures ; small sifter, strainer, pails for boiling, one within another ; spice-box, tin canisters of herbs and condiments, etc.; whatever you gather, as you

_ go on, for your own use in your work. _ Insist on having all these things kept sacred to you, and ready in their places. It is worth while to have in the servant’s closet duplicates of all that + are needful. Unless, indeed, you have that friendly,

- eas * ta) ee ly capable, trustworthy woman who can do “lady’s cooking” for you, and in such service minister at your own shrine. | Your table-drawer may hold your own kitchen towels, aprons, etc. Keep a supply of good strainer-

_ cloths, fine and coarse, here also.

Hang your egg-beater, nutmeg-grater, lemon-grater, little chopping-knife, spoons, ladle, etc., up and down the frame-edges of your shelves.

Keep a palette-knife just where you can lay your hand on it, for scraping out your cups and noes bowls.

The best kind of common sifter, for light work, | is that in the pail or basket shape, which you shake ~ by the handle.

The most convenient spice-box arrangement is a caster-stand, with half a dozen little tin canisters, labeled. Keep in one of them mzxed spice, such as will be spoken of in its place.

For an egg-beater, I like a large, strong, spoonshaped wire one, better than any rotary or other patented affair. A broad fork beats yolks, a small quantity of whites, or an egg or two, better than the large beater.

Have a chair,—or chair and musi — high enough to enable you to sit at your table formuch of your work; even, if need be, for rolling out cakes and pie-crust. A footstool beneath will make you utterly comfortable. es

And now, my lady, — my dame, — bread-guardian. ~ and house-queen, —you have your Boffin’s. bower, your feudal-hall arrangement; dais and domestic poetry at one end, — prose and “the marsh,” if they must be, at quite the other.

LIST FOR THE TIN-CLOSET.

Two steamers: an ordinary-sized one for general use, and a small one to fit over the tea-kettle, but projecting sufficiently to contain a small pudding or half a dozen custards.

Colander. — Vegetable-sifter. — Gravy-strainer.

Four sheet-pans, for biscuits, gingerbread, etc.

Four deep loaf-pans: two brick-loaf size: two larger. These of sheet-iron, in great preference to tin.

Six deep, and six shallow, old-fashioned pie-plates, with flat rems. The ordinary modern pie-plates, with sloping rims, let your edge-crusts slip down into the pie-mixture.

Four Washington pie-plates, with upright rims.

Eighteen muffin-rings: eighteen stone bakingcups. , is Three block-tin or enameled iron saucepans (pint, quart, and two-quart measures).

Tin measures: gill, half-pint, pint, and quart. The small ones will be accurate for all “cup” quantities and proportions, in following recipes.

Two porcelain-lined kettles, four-quart each.

FOR THE DISH-CLOSET.

Two large mixing-bowls.

Two two-quart bowls, with lips.

Three, each, of quart and pint bowls.

Three, each, of quart and two- “quart round nappies.

Two platters.

All these of common “C. C.” ware, or yellow earthen.

Three blanc- ‘mange moulds, different sizes.

Six deep plates, in which things may be set away, that are left cold from the table.

Six pitchers, pint and: quart sizes. - Two large pitchers.

Two stone jugs, quart measure or more each, with tight corks or plugs, —for yeast.

SECTION II.

PRELIMINARIES.

Under the head of “ preparing ”’ come all the little rules and hints for allowance of timé, the care of fire and oven, the best way to do the initial things that are only mentioned or taken for granted in the usual recipes.

So I will set down here a few such little proved ways and tricks of the trade as I think have much concern with-the comfort of doing, and the success of things done.

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. - ty * ie ot

I recommend these rules to be learned in advance, and carefully remembered in practice.

Rue 1. Always have hot water, both in teakettle and dish-kettle.

Rue 2. Look to fire and oven before getting ready to bake. The fire should be clear and solid at the bottom, and through the middle, with a replenishment of fuel already kindling at top that will last through the baking. For bread, and most baking, the oven should be of such a heat that you can ’ hold your hand in it while you count twelve, moderately, dut no longer.

If, by any accident, the oven proves much too hot at the time when you are obliged to put in cake, or any preparation which ought not to wait, invert a shallow tin plate upon the floor of it, and set the

_ baking-pan on that; and put a shallow dish or pan of cold water upon the grated shelf of the oven above.

Rue 3. Put all your dishes, implements, and materials on your table before you begin a piece of work; the ingredients weighed or measured, and the utensils ranged together, — spoons, forks, and beaters in their respective bowls; a tool and a receptacle for every part.

In weighing, use a spring balance, and a paper bag to hold the article, such as flour, sugar, and even butter. The bag weighs nothing, and you have no troublesome, fractional allowance to make,

_ Save your paper bags which come from the grocer.

Butter your baking or boiling tins.

If you have spices to mix, lemons to grate, or the like, do such things.

Prepare your flour with salt, soda, ete,, if directed.

If milk is to be boiled, put it in your double boiler, set it on the fire while you beat eggs, etc. If it is ready before you need it, remove the boiler to the back or the hearth of your stove. It can wait ; only keep it covered, that the skim may not rise and harden.

Milk, or any preparation that is easily scorched, should always be put in a double boiler; the outer one containing water, the inner that which is to be cooked. Two nice tin pails, one to set within another, make a cheap and convenient “ bain marie.” These ought to be always in readiness upon your “own” shelves.

Rute 4. In cold weather, lay eggs in warm water a few minutes before breaking them. They will beat much quicker and better. If you do this, be particular to wipe each egg before breaking, that no water may run in with it to the bowl.