Mary Whitcher’s Shaker house-keeper

Shaker Housekeeping.

The Shakers recognize the fact that good food, properly cooked and well digested, is the basis of sound health. The following pages therefore are designed to contribute to that object, as far as possible, in the selection and preparation of receipts which are known to be reliable and good and at the same time adapted to the majority of New England homes.

The novelty of bills of fare for the dinner of each day of the week, is here for the first time introduced. While it is possible that but a small proportion of housekeepers will see fit to follow them exactly, it is, at the same time, hoped that they may suggest something beneficial to them in the preparation of many savory and economical dishes.

Gratefully acknowledging my indebtedness to many friends for the valuable contributions herein contained, and sincerely hoping that this unpretentious book may prove generally acceptable to those who love their home8,

I remain, yours kindly,

SUNDAY.

Tomato Soup.

Pressed Corned Beef.

Mashed Turnips, Mashed Potatoes.

Spanish Cream or Chocolate Pudding.

Tomato Soup. — Put a quart can of tomatoes and a pint of water on to boil. Mix a large tablespoonful of butter with two of flour, and gradually stir into this mixture half a cupful of boiling tomato. When perfectly smooth add to the greater quantity of tomato, and add, also, a teaspoonful of salt and one of sugar. Simmer fifteen minutes, and season with pepper. After straining through a fine sieve or steamer, serve with toasted bread.

Pressed Corned Beef. — The thin part of the ribs, the brisket and the flank, are the best parts to press. Wash the meat, and if it is very salt, cover with cold water; but if not thoroughly salted, cover with boiling water. Let it come to a boil, and skim; then cover and simmer six hours, unless the piece weighs more than ten or twelve pounds; in which case allow fifteen minutes for every additional pound. No matter how small the piece, it will require six hours to cook. When done, take from the tire and let it stand one hour in the water in which it was boiled; then take out the bones, place the meat on a platter or cake pan, put a tin sheet on top of ft, and on the sheet a weight, and set in a cool place. In the morning trim the edges; use the trimmings for hash. —If the beef be boiled rapidly it will be dry and stringy, but if it is allowed only to bubble it will be tender and juicy. This is true of all kinds of meat.

Mashed Potatoes. — Pare and boil for thirty minutes. Mash light and fine with a wooden masher. To every twelve potatoes add one teaspoonful of butter, half a cupful of boiling milk, and salt to taste.

Mashed Turnips. — Pare, and cut into slices. If the white turnips be used and they are fresh, they will cook in forty minutes, but if they be the yellow kind they must boil for two hours in plenty of water. Mash, and season with butter, salt and pepper.

Spanish Cream. — One quart of milk, three eggs, one cupful of sugar, one-third of a box of gelatine, one generous teaspoonful of vanilla flavor. Put the gelatine in a bowl with half a cupful of cold water, and when it has stood an hour add it to a pint and a half of the milk, and then place the sauce-pan in which it is to be cooked (it should hold two quarts), into another of boiling water. Beat the yolks of the eggs with the sugar and one-fourth of a teaspoonful of salt. Beat the whites to a stiff froth. Add the half pint of cold milk reserved from the quart to the yolks and sugar, and stir all into the boiling milk. Cook five minutes, stirring all the time; then add the whites and remove from the fire. Add the vanilla, and pour into moulds. Place on ice to harden. Mrs. J. A. Mead.

Chocolate Pudding. — One square of Baker’s chocolate, one quart of milk, six tablespoonfuls of sugar, four tablespoonfuls of cornstarch, four eggs, one generous teaspoonful of vanilla. Put the milk on to boil, reserving one cupful to mix with the corn-starch. Scrape the chocolate and add two tablespoonfuls of sugar and one of hot water to it. Place over a hot fire and stir until dissolved, which will be in about one minute. Put this in the boiling milk. Mix the corn-starch with the cold milk. Beat the yolks of the eggs into this mixture, and when the milk is boiling stir this mixture, the sugar and about a fourth of a teaspoonful of salt into it. Cook six minutes, stirring all the time; then add the whites of the eggs,— which you must beat to a stiff froth before you add the corn-starch and eggs to the boiling milk. Remove from the fire and add the vanilla. This pudding can be eaten cold or hot, with or without sugar and cream. Mrs. C. Powell.

MONDAY.

Broiled Beef Steak.

Baked Potatoes. Boiled Rice.

Steamed Pudding, Lemon Sauce.

Broiled Beef Steak. — Have the steak cut from three-fourths to an inch thick. Dredge it with salt and flour and cook over clear coals for ten minutes — this gives it rare — then place on a warm dish and season with salt, pepper and butter. Have the vegetables ready to serve as soon as the steak is cooked, as it spoils by standing.

Baked Potatoes. — Wash and nip good sized potatoes and bake in a moderate oven forty-five minutes. They are spoiled by being over-cooked.

Boiled Rico. — Wash in two waters one cupful of rice. Put it to boil in two quarts of boiling water and one tablespoonful of salt. Boil rapidly, with the cover off the sauce-pan, for twenty-five minutes. Turn into a colander to drain, and place where it will keep warm while the steak is broiling. The water in which it was boiled may be used to starch prints.

Steamed Pudding. — One cupful of molasses, one of sweet milk, one of raisins, half a cupful of butter or two-thirds of a cupful of chopped suet, one teaspoonful of mixed spice, one of soda, half a teaspoonful of salt, four cupfuls of flour. Dissolve the soda in the milk. Mix all the ingredients thoroughly and steam three hours in a buttered mould. To be eaten with lemon sauce. Mrs. S. S. Thompson.

Lemon Sauce. — One large cupful of sugar, nearly half a cupful of butter, one egg, the juice and a little of the grated rind of one lemon, one teaspoonful of nutmeg, half a cupful of boiling water. Beat the butter to a cream. Add the beaten egg, and also the sugar, gradually, and then beat in the lemon and nutmeg. Set the dish in another of boiling water. Add the half cupful of boiling water and stir for five minutes. Mrs. H. E. Rankin.

Original pages 4 and 5 are not found yet.

THURSDAY.

Mock Oyster Soup.

Roast Beef.

Potatoes. Cauliflowers.

Corn-Starch Pudding.

Mock Oyster Soup. — Peel twelve good-sized tomatoes, and boil in a little water until quite soft. Let two quarts of milk come to a boil, and thicken with two large crackers that have been rolled fine. Add one teaspoonful of soda to the tomatoes. When these are well broken up, season with salt, pepper and three tablespoonfuls of butter. Add to the milk, and serve immediately. The tomato may be strained if you prefer. Mrs. A. F. Nutting.

Roast Beef. — Prepare and roast the same as the leg of mutton.

Cauliflower. — Remove the green leaves and wash the cauliflower clean. Place in a deep saucepan, head downward, and cover with boiling water. Simmer gently one hour. Serve with a cream or butter sauce.

Corn-Starch Pudding. — One quart of milk, three eggs, two tablespoonfuls of cornstarch, twelve of sugar, half a teaspoonful of salt. Mix the corn starch with half a cupful of the milk, and let the remainder come to a boil. Beat the sugar, salt, and the yolks of the eggs into corn-starch and milk, and stir into the boiling milk. Cook five minutes, beating well ; then pour into a pudding dish. Beat the whites to a stih froth, and beat into them a cupful of powdered sugar. Flavor to taste. Spread this over the pudding, and brown in a moderate oven. Mrs. H. McLellan.

FRIDAY.

Fish Chowder.

Beef, with Puree of Potatoes.

Cottage Pudding.

Fish Chowder. — Cut half a pound of salt pork into slices and put into the stew-pan. Fry slowly for twelve minutes; then add two onions, cut fine, and fry ten minutes longer. Have about four pounds of fresh fish freed of skin and bone and cut into pieces; have, also, one quart of potatoes pared and cut in thin slices. Put a layer of the fish and then a layer of the potatoes on top of the pork and onions. Dredge well with salt, pepper and flour. Continue this until all the fish and potato are used ; then cover with boiling water, and simmer gently for fifteen minutes. Mix one pint of milk with two tablespoonfuls of flour and add this to the chowder, together with six Boston crackers, split. Cook ten minutes longer, and serve. The milk may be omitted if not liked. In that case, however, be a little generous with the boiling water when you begin the chowder.

Cold Beef, with Puree of Potatoes. — Pare, boil and mash twelve large potatoes. Add to them salt, pepper and two tablespoonfuls of butter; then beat in gradually one pint of boiling milk. Spread this preparation on a warm dish and then place on it handsome slices of cold roast beef. Put one tablespoonful of gravy on each slice. Place the dish in the oven for five minutes. Garnish the edge of the dish with any kind of green, like parsley, carrot, or celery. Other kinds of cold meat can be served in this manner.

Cottage Pudding. — One cupful of sugar, two of flour, one of milk, one egg, butter the size of an egg, one teaspoonful of soda, two of cream-of-tartar. Beat the sugar and butter together; then add the egg, well beaten, then the milk, and finally the flour, in which the soda and cream-of-tartar have first been well mixed. Bake is a pudding dish for half an hour in a moderate oven. To be eaten with sauce. The lemon sauce is good with it. Mrs. Sumner S. Thompson.

SATURDAY.

Beef Stew.

Macaroni.

Apple Pudding.

Beef Stew. — Three pounds of beef—the navel piece is the best—cut into inch-square pieces. Peel and slice four or five onions. Put a layer of meat in the bottom of the stew-pan, then a layer of onions, and dredge well with salt, pepper and four. Continue this until all the meat and onions have been used. Pour into the pan two quarts of boiling water, and simmer three hours ; then add one quart of potatoes, peeled and sliced, and three tablespoonfuls of flour mixed with one cupful of cold water. Add more salt and pepper if needed; simmer thirty minutes longer. Dumplings served with the stew are an improvement.

Macaroni. — Break up a quarter of a pound of macaroni. Wash quickly in cold water and put into a saucepan with two quarts of boiling water and a teaspoonful of salt. Boil rapidly for twenty minutes. The saucepan must not be covered. Serve with butter and salt or with tomato sauce.

Another way would be to put it in a dish as soon as boiled, and pour over it one cupful of milk and a tablespoonful of butter, and then cover with grated cheese and brown in the oven. Mrs. Stephen Jenning.

Apple Pudding. — Pare and chop fine six large apples. Put in a pudding dish a layer or grated bread crumbs one inch deep, then a layer of apple. On this put bits of butter, sugar and a slight grating of nutmeg. Continue as before, and finally pour on a tea-cupful of cold water. Bake half an hour. Use in all two tablespoonfuls of butter and a small cupful of sugar.

MISCELLANEOUS RECIPES.

Veal Loaf. — Three pounds of veal or fresh beef, half a pound of salt pork chopped fine, two beaten eggs, one teacupful of cracker crumbs, three tablespoonfuls of salt, two tea-spoonfuls of pepper. Mix and press hard into a tin. Bake one and a half hours. Mrs. L. Porsons.

Steamed Beef Steak Pudding. — One quart of flour, one large teaspoonful of lard, two teaspoonfuls of cream of tartar, one tea. spoonful of soda, two cupfuls of milk or water, a little salt, one and a half pounds of beef steak. Roll out the crust and line a deep earthern dish; then lay in part of the steak, with a few pieces of butter, a little salt, and a few whole cloves; then lay on the rest of the steak, with seasoning as before. Turn the crust up over the whole. Steam two hours. Contributed by “Patty,” through Mrs. S. T. Hinks.

Baked Chicken. — Split and prepare as for broiling. Dredge with salt and flour on both sides, and place in a baking pan with the split side down. Rub two tablespoonfuls of soft butter over the top and again dredge thickly with flour. Put hot water enough in the pan to just cover the bottom. Bake in a quick oven for half an hour. Take up the chicken and add one cupful of hot water to the gravy in the pan. Thicken with one tablespoonful of flour. Season with salt and pepper. Mrs. S. C. Strout.

Dumplings. — One pint of unsifted flour, one teaspoonful of cream-of-tartar, one-half of soda, one of sugar, one of salt, a small teacupful of milk. Run the dry ingredients through the sieve and with the milk cut into small cakes and cook just ten minutes in the soup or stew, which must boil rapidly all the while.

Shaker Fish and Egg. — In a common saucepan heat one pint of new milk, or thin cream if you have it. Season with salt, and let it simmer for a few minutes. Remove a portion of this gravy into another vessel and dissolve therein a small piece of butter. Into the saucepan slice a laver of boiled potatoes, making the slices say three-eighths or an inch thick ; to this add a little salt codfish, boiled and picked very fine, then a layer of boiled eggs, each egg cut in four or five slices. Alternate with another layer of potato, fish and egg, until the desired quantity is obtained. Now pour on the reserved gravy and cover over for a few minutes, or until ready to place upon the table. When dished up, place upon the top some of the sliced eggs. The eggs should be boiled six minutes, and then immediately immersed in cold water. This prevents them from becoming too bard, and also toughens the shell, thus rendering it more easily removed. For four persons, about eight eggs and eight medium sized potatoes are needed. This quantity will require of salt fish, about three tablespoonfuls, when nicely prepared. This is really a delectable dish.

Okra Soup — Equal to Turtle Soup. — One leg of beef, quarter of a package of okra, two carrots, eight tomatoes, two onions, cut fine, nine quarts of water. Boil six and a half hours. Cut the meat off the bone in small pieces. Take the most glutinous parts of the leg and a little of the flesh, and mix with the soup when it is made. Cut the okra in small pieces roundwise. Boil steadily, but not hard.

Scotch Ham. — To a round of beef of thirty pounds, from which the bones have been taken, add one ounce of saltpetre, one pint of sugar, one pint of table-salt. Pulverise the saltpetre and mix with half a teacupful of the sugar and half the salt. Rub thoroughly into the beef, so it will penetrate well, and let it lie twenty-four hours. Mix the rest of the sugar and salt and rub into the beef. Turn this each day for ten days and rub into the brine which has collected. Let it drain for twenty-four hours. Mix three large tablespoonfuls of black pepper, the same quantity of cloves, one and a half of allspice, one and a half of grated nutmeg. Rub these well into the “ham” and tie up. The meat is good to use in a week. Mrs. Natl Head.

A Nice Dish for Breakfast. — Beat an egg, and add a little salt. Pour in about two-thirds of a pint of water. Slice some bread, dip it, and fry in butter.

Mock Cream Toast. — This is a delicious side dish at breakfast. — Melt in one quart of morning’s milk about two ounces of butter, a large teaspoonful of flour, freed from lumps, and the yolks of three eggs, beaten light. Beat these ingredients together several minutes. Strain the cream through a fine hair sieve, and when wanted, heat it slowly, beating constantly with a brisk movement. It must not boil or it will curdle and lose the appearance of cream. When hot dip the toast. If not sufficiently seasoned with batter, add salt. Send to the table hot.

Delicate Omelet. — Mix a cupful of warm milk with a tablespoonful of melted butter, a tablespoonful of flour, wet with a little cold milk, a teaspoonful of salt, a little black pepper, and the yolks of six eggs. Add the whites last, beaten to a stiff froth. Bake twenty minutes in a deep dish. Mrs. Albert Soule.

To Keep Ham Through Warm Weather. — Use one or more hams. Cut off the fat and boil it out for lard. Prepare the lean meat in the ordinary way of curing ham; then slice it nicely and cook until done (but not brown). Take out into a sieve, to drain out all the moisture that may remain. Have ready jars about a third full of warmed lard, and into these closely pack the thoroughly drained meat. Be sure to have lard at least an inch above the last layer of meat. Closely cover, and set in a cool, dry place. When any is taken up for use, the lard that is removed should be warmed and strained over the remaining meat, always keeping at least one inch of lard above the meat. Ham served in this way is safely and nicely kept through the whole summer. Sausage meat can be cooked and packed in the same way. It will keep equally as good. Mrs. C. W. King.

Excellent Yeast. — Boil a single handful of unpressed hops a few minutes in one quart of water. Strain, and return to the kettle. Add half a teacupful of white sugar, two table-spoonfuls of salt, and four good-sized potatoes, pared and grated fine. Boil up once and set away to cool. When milk-warm add half a cupful of baker’s yeast or yeast of this kind, and put in a warm place to rise. Half a teacupful is sufficient for four small loaves of bread, and the bread will need no additional salt. Mrs. J. Gregory Smith.

Raised Biscuit. — Two cupfuls of milk, one-half a cupful of yeast, half a cupful of shortening, half butter half lard is best, half a cupful of sweet cream, a little salt, flour enough to make a soft dough. When light add half a teaspoonful of saleratus dissolved in a little warm water. Knead very thoroughly, roll out and cut into biscuits. When light, bake. In making bread and biscuits after the dough is made use as little dry flour as possible in kneading, otherwise the loaves will crack and be one-sided.

Blueberry Cake. — One cup milk, one cup sugar, one spoonful butter, one cup of blue or other berries, one-half teaspoonful soda, three cups of flour. This is a very nice breakfast or tea cake. The fixed air in the berries makes the cake light. It is best baked in patty pans. Mrs. J. G. Smith.

Shaker Brown Bread. — Mix together two quarts of Indian meal, one quart of rye meal, and one pint of “canaille” (coarse flour). To one pint of this mixed meal add water and scald thoroughly, and when cool add a teaspoonful of stock yeast. Let it stand to rise. To the remainder of the meal add three quarts of sweet milk, scalding hot. Mix thoroughly with a pudding stick, and when cooled to lukewarm, add the “yeasted” portion. Put in the oven immediately and bake with a steady heat for seven or eight hours. Mrs. J. G. Cranston.

Brown Bread No. 2. — Two cupfuls of sour milk, two of Indian meal, one of graham, half a cupful of molasses, one teaspoonful of soda, one teaspoonful of salt, one-half of a teaspoon of ginger. Steam two hours and bake one.

Brown Bread No. 3. — Two cupfuls of sour milk, two-thirds of a cup of molasses, two of Indian meal, one of rye meal, one egg, one teaspoonful soda, one of salt. Steam four hours. Mrs. C. A. Powell.

Steamed Brown Bread. — Two cupfuls of new milk, two of Indian meal, one and a half of flour, one of molasses, one teaspoonful of soda. Steam three hours. Mrs. C. W. Stanley.

Graham Gems. — One egg, beaten well, one spoonful of sugar, one cupful of sour milk, one even teaspoonful of soda, a little salt. Make a stiff batter. Bake in iron pans, well heated. Mrs. C. W. Stanley.

Muffins. — One pint sweet milk, two eggs, three cupfuls of flour, and three teaspoonfuls of baking powder.

Muffins made from Wheat Meal. — One quart of wheat meal, one teaspoonful of saleratus, one of salt, half a teacupful of molasses, three teacupfuls milk. Bake in muffin tins. Mrs. S. C. Strout.

Indian Bread, — Very Good. — One quart of Indian meal, one quart of white flour, one quart of buttermilk, half a cupful of molasses, one egg, one teaspoonful of soda. Steam three hours and bake half an hour. The above rule makes a delicious loaf of bread.

Nice Griddle Cakes. — Two quarts of flour, a handful of Indian meal, two eggs, a teaspoonful of salt, one of soda, one quart of milk.

Indian Pancakes. — One and a half cupfuls of sour milk, one teaspoonful of soda, one egg, a little salt, two tablespoonfuls of melted butter, two tablespoonfuls of flour. Stir in enough Indian meal to make a good batter. Fry on a hot griddle. Mrs. J. G. Cramton.

Poor Man’s Cake. — One cupful sugar, one-half of butter, stirred to a cream; then add one egg and stir briskly, one cupful of milk, two of flour, with two teaspoonfuls of baking powder added to it. Flavor with lemon or fruit and spices. This is a nice cake and easily made. Mrs. D. P. Nichols.

Ambrosia Cake. — Two-thirds of a cupful of butter, two of sugar, half a cupful of milk, three cupfuls of flour, four eggs, one teaspoonful of soda, two of cream-of-tartar. Bake in layers. Mix together one well-beaten egg, half a pint of whipped cream, one full cup of grated cocoanut, half a cupful of sugar, the Juice of one orange and half the grated rind. Place this preparation between the layers and on the top of the cake. Mrs. John A. Mead.

Marshfield Cake — Two eggs, two cupfuls of sugar, one of butter, one of molasses, one of milk, one of chopped raisins or currants, four cupfuls of flour, one teaspoonful of soda, spice to taste. Mrs. A. M. Codding.

Cream Cake. — One cupful of sugar, half a cupful of cream, two eggs, one cupful of flour, one large teaspoonful of cream-of-tartar, one level teaspoonful of soda, and the same quantity of salt.

Callie's Doughnuts. — One quart of flour, one teacupful of sugar, one teaspoonful of cream-of-tartar, three-fourths of a teaspoonful of soda dissolved in a teacupful of sour milk, one and a half teaspoonful of salt, two eggs. Add a little sweet milk, and cinnamon for spice. The above is an old and excellent New England recipe for doughnuts.

Raised Doughnuts. — Two-thirds of a cupful of yeast, one of sugar, one of warm milk, two spoonfuls butter. Sponge, and knead over night. In the morning they are ready to fry. Use as little flour as possible after they are raised. They are best twisted. Mrs. Sumner S. Thompson.

German Rolls. — One cupful of sugar, one of sour milk, half a cupful of butter, one egg, one teaspoonful of soda, flour enough to knead quite hard. Roll out, spread on sugar and butter, and spice to suit taste; roll up again, cut off thin, and bake quickly. Mrs. Sumner S. Thompson.

Ginger Snaps. — Three cupfuls of butter, six of molasses, three of hot water, three of sugar, six spoonfuls of ginger, six teaspoonfuls of soda, flour to roll.

Soft Cookies. — One teacupful of sour cream, one of sugar, two eggs, one teaspoonful of soda, one of cream-of-tartar, a little salt, nutmeg, flour to roll.

Coffee Cake. — Five cupfuls of flour, one of butter, one of coffee, one of molasses, one of rasins, and a teaspoonful of soda. Mrs. Stephen Jennings.

Lancaster Gingerbread. — One cupful of sugar, one of molasses, one of sour milk, two-thirds of butter, three eggs, one and a half teaspoonfuls of soda, three and a half cupfuls of flour, ginger, cloves and raisins.

Silver Cake. — Half a cupful of butter, one of powdered sugar, the whites of six eggs, half a cupful of milk, two cupfuls of flour, one teaspoonful of cream-of-tartar, one-half of soda. Beat the butter and sugar to a cream; then add the whites of six eggs, beaten to a stiff froth; then the milk, one cupful of the flour, in which is mixed one teaspoonful of cream-of-tartar, your cupful of flour, and lastly your soda, dissolved in a little of the milk. One cupful of English walnuts, broken. Very nice. Mrs. S. I. Minks.

Very Nice Cookies. — One cupful of butter, two of sugar, four eggs, juice of half a lemon, grated peel of one lemon, one teaspoonful of cream-of-tartar, one-half of saleratus, five cupfuls of flour. Save the white of one egg, beat it to a stiff froth, and spread upon the top of the cookies, and sprinkle also with a little sugar. Bake quickly and roll thin. Teaspoonfuls in this rule are all even and not heaped. Mrs. Matt Head.

Delicious Cake. — Two cupfuls of white sugar, one of butter, one of milk, three eggs, one-half teaspoonful of soda, one of cream-of-tartar, three cupfuls of flour. Beat the batter and sugar together. Add the yolks of the eggs and then the beaten whites. Dissolve the soda in milk. Rub the cream-of-tartar in flour and add last.

Circle Cake. — One egg, one cupful of sugar, two cupfuls of flour, one-third of a cupful of butter, one-half a cupful of sweet milk, one teaspoonful of cream-of-tartar, half a teaspoonful of soda. Flavor with lemon.

Pancakes for Dessert. — Take one pint sour milk, two tablespoonfuls of rich cream. Add soda sufficient to dispel the acid (about a teaspoonful), and add a little salt, and flour sufficient to make it of the consistency of common pancakes; then drop in one egg. When all is well beaten up, fry in hot lard, dropping in a spoonful at a time. These are to be eaten with white sugar and home-made wine or cider. These cakes are always relished by the family and guests. Mrs. M. M. Nesmith.

Floating Island. — One quart of milk and five eggs. Boil the milk and sweeten and flavor to taste. Beat the whites to a froth and add three tablespoonfuls of sugar. Flavor, and pour on the milk while boiling. Let it remain a minute or two. Beat the yolks of the eggs. Stir in one tablespoonful of corn-starch mixed with a little cold milk, and stir this mixture into the boiling milk, letting it cook a short time. Mrs. Joseph L. Harrington.

Swiss Cream. — Half a box of gelatine, one quart of cream, one cupful of powdered sugar, one teaspoonful of vanilla, half a cupful of boiling water. Soak the gelatine one hour in half a cupful of cold water. Whip the cream; then put half a cupful of boiling water into the gelatine and strain into the whipped cream. Add the sugar and vanilla; stir until it begins to thicken, and put into a mould and keep cold four hours before serving. Use a whip churn. Contributed by Mins L. B. Strout.

Wine Jelly. — Soak one box of gelatine in half a pint of cold water two hours; then pour on a pint and a half of boiling water, and stir until the gelatine is all dissolved, but do not set near the fire; now add the juice of two lemons, one pint of sugar, and one pint of wine. Wring a napkin out of hot water, and lay in a fine strainer; strain the jelly through this. Make the day before using.

Lemon Jelly. — Make the some os wine jelly, using the juice of eight lemons, and one pint more water instead of the wine.

Poor Man’s Pudding. —One cupful of hour milk, half a cupful of molasses, two eggs, a little salt, half a teaspoonful of soda, Hour enough to make a thick butter, one cupful of seeded raisins. Boil in a mould for two or three hours.