The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home (part 2 of 3)

The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home (part 2 of 3)

One quart of warm milk, half a cup of yeast, one teaspoonful of salt, flour enough to make a stiff batter; when light, add half a cupful of melted butter, a teaspoonful of soda dissolved in a little water and a very little more flour; let it stand twenty minutes or until light. Grease some muffin-rings, place them on a hot griddle and fill them half full of the batter; when done on one side turn and bake the other side. Butted them while hot; pile one on another and serve immediately.

PLAIN CRUMPETS.

Mix together thoroughly while dry one quart of sifted flour, loosely measured, two heaping teaspoonfuls baking powder and a little salt; then add two tablespoonfuls of melted butter and sweet milk enough to make a thin dough. Bake quickly in muffin-rings or patty-pans.

PREPARED BREAD CRUMBS.

Take pieces of stale bread, break them in small bits, put them on a baking pan and place them in a moderate oven, watching closely that they do not scorch; then take them while hot and crisp and roll them, crushing them. Sift them, using the fine crumbs for breading cutlets, fish, croquettes, etc. The coarse ones may be used for puddings, pancakes, etc.

CRACKERS.

Sift into a pint of flour a heaping teaspoonful of baking powder, four tablespoonfuls of melted butter, half a teaspoonful salt and the white of an egg beaten and one cup of milk; mix it with more flour, enough to make a very stiff dough, as stiff as can be rolled out; pounded and kneaded a long time. Roll very thin like pie crust and cut out either round or square. Bake a light brown.

Stale crackers are made crisp and better by placing them in the oven a few moments before they are needed for the table.

FRENCH CRACKERS.

Six eggs, twelve tablespoonfuls of sweet milk, six tablespoonfuls of butter, half a teaspoonful of soda; mold with flour, pounding and working half an hour; roll it thin. Bake with rather quick fire.

CORN MEAL MUSH OR HASTY PUDDING.

Put two quarts of water into a clean dinner-pot or stewpan, cover it and let it become boiling hot over the fire; then add a tablespoonful of salt, take off the light scum from the top, have sweet, fresh yellow or white corn meal; take a handful of the meal with the left hand and a pudding-stick in the right, then with the stick, stir the water around and by degrees let fall the meal; when one handful is exhausted, refill it; continue to stir and add meal until it is as thick as you can stir easily, or until the stick will stand in it; stir it awhile longer; let the fire be gentle; when it is sufficiently cooked, which will be in half an hour, it will bubble or puff up; turn it into a deep basin. This is eaten cold or hot, with milk or with butter and syrup or sugar, or with meat and gravy, the same as potatoes or rice.

FRIED MUSH.

Make it like the above recipe, turn it into bread tins and when cold slice it, dip each piece in flour and fry it in lard and butter mixed in the frying pan, turning to brown well both sides. Must be served hot.

GRAHAM MUSH.

Sift Graham meal slowly into boiling salted water, stirring briskly until thick as can be stirred with one hand; serve with milk or cream and sugar, or butter and syrup. It will be improved by removing from the kettle to a pan, as soon as thoroughly mixed, and steaming three or four hours. It may also be eaten cold, or sliced and fried, like corn meal mush.

OATMEAL.

Soak one cup of oatmeal in a quart of water over night, boil half an hour in the morning, salted to taste. It is better to cook it in a dish set into a dish of boiling water.

RICE CROQUETTES.

Boil for thirty minutes one cup of well-washed rice in a pint of milk; whip into the hot rice the following ingredients: Two ounces of butter, two ounces of sugar, some salt, and when slightly cool add the yolks of two eggs well beaten; if too stiff pour in a little more milk; when cold, roll into small balls and dip in beaten eggs, roll in fine cracker or bread crumbs, and fry same as doughnuts. Or they may be fried in the frying pan, with a tablespoonful each of butter and lard mixed, turning and frying both sides brown. Serve very hot.

HOMINY.

This form of cereal is very little known and consequently little appreciated in most Northern households. "Big hominy" and "little hominy," as they are called in the South, are staple dishes there and generally take the place of oatmeal, which is apt to be too heating for the climate. The former is called "samp" here. It must be boiled for at least eight hours to be properly cooked, and may then be kept on hand for two or three days and warmed over, made into croquettes or balls, or fried in cakes. The fine hominy takes two or three hours for proper cooking, and should be cooked in a dish set into another of boiling water, and kept steadily boiling until thoroughly soft.

HOMINY CROQUETTES.

To a cupful of cold boiled hominy, add a teaspoonful of melted butter, and stir it well, adding by degrees a cupful of milk, till all is made into a soft, light paste; add a teaspoonful of white sugar, a pinch of salt, and one well-beaten egg. Roll it into oval balls with floured hands, dipped in beaten egg, then rolled in cracker crumbs, and fry in hot lard.

The hominy is best boiled the day or morning before using.

BOILED RICE.

Take half or quarter of a pound of the best quality of rice; wash it in a strainer, and put it in a saucepan, with a quart of clean water and a pinch of salt; let it boil slowly till the water is all evaporated--see that it does not burn--then pour in a teacupful of new milk; stir carefully from the bottom of the saucepan, so that the upper grain may go under, but do not smash it; close the lid on your saucepan carefully down, and set it on a cooler part of the fire, where it will not boil; as soon as it has absorbed the added milk, serve it up with fresh new milk, adding fruit and sugar for those who like them.

Another nice way to cook rice is to take one teacupful of rice and one quart of milk, place in a steamer, and steam from two to three hours; when nearly done, stir in a piece of butter as large as the yolk of an egg, and a pinch of salt. You can use sugar if you like. The difference in the time of cooking depends on your rice--the older the rice, the longer it takes to cook.

SAMP, OR HULLED CORN.

An old-fashioned way of preparing hulled corn was to put a peck of old, dry, ripe corn into a pot filled with water, and with it a bag of hardwood ashes, say a quart. After soaking a while it was boiled until the skins or hulls came off easily. The corn was then washed in cold water to get rid of the taste of potash, and then boiled until the kernels were soft. Another way was to take the lye from the leaches where potash was made, dilute it, and boil the corn in this until the skins or hulls came off. It makes a delicious dish, eaten with milk or cream.

CRACKED WHEAT.

Soak the wheat over night in cold water, about a quart of water to a cup of wheat; cook it as directed for oatmeal; should be thoroughly done. Eaten with sugar and cream.

OAT FLAKES.

This healthful oat preparation may be procured from the leading grocers and is prepared as follows: Put into a double saucepan or porcelain-lined pan a quart of boiling water, add a saltspoonful of salt, and when it is boiling add, or rather stir in gradually, three ounces of flakes. Keep stirring to prevent burning. Let it boil from fifteen to twenty minutes and serve with cream and sugar.

Ordinarily oatmeal requires two hours' steady cooking to make it palatable and digestible. Wheaten grits and hominy one hour, but a half hour longer cooking will not injure them and makes them easier of digestion. Never be afraid of cooking cereals or preparations from cereals too long, no matter what the directions on the package may be.

STEAMED OATMEAL.

To one teacupful oatmeal add a quart of cold water, a teaspoonful of salt; put in a steamer over a kettle of cold water, gradually heat and steam an hour and a half after it begins to cook.

HOMINY.

Hominy is a preparation of Indian corn, broken or ground, either large or small, and is an excellent breakfast dish in winter or summer. Wash the hominy thoroughly in on 3 or two waters, then cover it with twice its depth of cold water and let it come to a boil slowly. If it be the large hominy, simmer six hours; if the small hominy, simmer two hours. When the water evaporates add hot water; when done it may be eaten with cream, or allowed to become cold and warmed up in the frying pan, using a little butter to prevent burning.

TOAST.

Toast should be made of stale bread, or at least of bread that has been baked a day. Cut smoothly in slices, not more than half an inch thick; if the crust is baked very hard, trim the edges and brown very evenly, but if it happens to burn, that should be scraped off. Toast that is to be served with anything turned over it, should have the slices first dipped quickly in a dish of hot water turned from the boiling tea-kettle, with a little salt thrown in. Cold biscuits cut in halves, and the under crust sliced off, then browned evenly on both sides, make equally as good toast. The following preparations of toast are almost all of them very nice dishes, served with a family breakfast.

MILK TOAST.

Put over the fire a quart of milk, put into it a tablespoonful of cold butter, stir a heaping teaspoonful of flour into half a gill of milk; as soon as the milk on the fire boils, stir in the flour, add a teaspoonful of salt; let all boil up once, remove from the fire, and dip in this slices of toasted bread. When all are used up, pour what is left of the scalded milk over the toast. Cover and send to the table hot.

CREAM TOAST.

Heat a pint of milk to boiling and add a piece of butter the size of an egg; stir a tablespoonful of flour smoothly into a cup of rich cream, and add some of the boiling milk to this; heat it gradually and prevent the flour from lumping; then stir into the boiling milk and let it cook a few moments; salt to taste. After taking from the fire stir in a beaten egg; strain the mixture on to toast lightly buttered.

AMERICAN TOAST.

To one egg thoroughly beaten, put one cup of sweet milk and a little salt. Slice light bread and dip into the mixture, allowing each slice to absorb some of the milk; then brown on a hot buttered griddle or thick-bottomed frying pan; spread with butter and serve hot.

NUNS' TOAST.

Cut four or five hard-boiled eggs into slices. Put a piece of butter half the size of an egg into a saucepan and when it begins to bubble add a finely chopped onion. Let the onion cook a little without taking color, then stir in a teaspoonful of flour. Add a cupful of milk and stir until it becomes smooth; then put in the slices of eggs and let them get hot. Pour over neatly trimmed slices of hot buttered toast. The sauce must be seasoned to taste with pepper and salt.

CHEESE TOAST. No. 1.

Toast thin slices of bread an even, crisp brown. Place on a warm plate, allowing one small slice to each person, and pour on enough melted cheese to cover them. Rich new cheese is best. Serve while warm. Many prefer a little prepared mustard spread over the toast before putting on the cheese.

CHEESE TOAST. No. 2.

Put half an ounce of butter in a frying pan; when hot add gradually four ounces of mild American cheese. Whisk it thoroughly until melted. Beat together half a pint of cream and two eggs; whisk into the cheese, add a little salt, pour over the crisp toast, and serve.

The two above recipes are usually called "Welsh Rarebit."

OYSTER TOAST.

Select the large ones, used for frying, and first dip them in beaten egg, then in either cracker or bread crumbs and cook upon a fine wire gridiron, over a quick fire. Toast should be made ready in advance, and a rich cream sauce poured over the whole. After pouring on the sauce, finely cut celery strewn over the top adds to their delicacy.

Or wash oysters in the shell and put them on hot coals, or upon the top of a hot stove, or bake them in a hot oven; open the shells with an oyster-knife, taking care to lose none of the liquor. Dip the toast into hot, salted water quickly and turn out the oyster and liquor over the toast; season with salt and pepper and a teaspoonful of melted butter over each.

Oysters steamed in the shell are equally as good.

MUSHROOMS ON TOAST.

Peel a quart of mushrooms and cut off a little of the root end. Melt an ounce of butter in the frying pan and fry in it half a pound of raw minced steak; add two saltspoonfuls of salt, a pinch of cayenne and a gill of hot water; fry until the juices are extracted from the meat; tilt the pan and squeeze the meat with the back of the spoon until there is nothing left but dry meat, then remove it; add the mushrooms to the liquid and if there is not enough of it, add more butter; toss them about a moment and pour out on hot toast.

Some add a little sherry to the dish before removing from the fire.

TOMATO TOAST.

Pare and stew a quart of ripe tomatoes until smooth. Season with salt, pepper and a tablespoonful of butter. When done, add one cup sweet cream and a little flour. Let it scald, but not boil; remove at once. Pour over slices of dipped toast, well buttered.

EGGS ON TOAST.

Various preparations of eggs can be served on toast, first dipping slices of well-toasted bread quickly in hot salted water, then turning over them scrambled, poached or creamed eggs, all found in the recipes among EGGS.

BAKED EGGS ON TOAST.

Toast six slices of stale bread, dip them in hot salted water and butter them lightly. After arranging them on a platter or deep plate, break enough eggs to cover them, breaking one at a time and slip over the toast so that they do not break; sprinkle over them salt and pepper and turn over all some kind of thickened gravy--either chicken or lamb, cream or a cream sauce made the same as "White Sauce;" turn this over the toast and eggs and bake in a hot oven until the eggs are set, or about five minutes. Serve at once.

HAM TOAST.

Take a quarter of a pound of either boiled or fried ham, chop it fine, mix it with the yolks of two eggs, well beaten, a tablespoonful of butter, and enough cream or rich milk to make it soft, a dash of pepper. Stir it over the fire until it thickens. Dip the toast for an instant in hot salted water; spread over some melted butter, then turn over the ham mixture. Serve hot.

REED BIRDS ON TOAST.

Remove the feathers and legs of a dozen reed birds, split them down the back, remove the entrails, and place them on a double broiler; brush a little melted butter over them and broil the inner side thoroughly first; then lightly broil the other side. Melt one quarter of a pound of butter, season it nicely with salt and pepper, dip the birds in it, and arrange them nicely on slices of toast.

MINCED FOWLS ON TOAST.

Remove from the bones all the meat of either cold roast or boiled fowls. Clean it from the skin, and keep covered from the air until ready for use. Boil the bones and skin with three-fourths of a pint of water until reduced quite half. Strain the gravy and let it cool. Next, having skimmed off the fat, put it into a clean saucepan with half a cup of cream, three tablespoonfuls of butter, well mixed with a tablespoonful of flour. Keep these stirred until they boil. Then put in the fowl finely minced, with three hard-boiled eggs, chopped, and sufficient salt and pepper to season. Shake the mince over the fire until just ready to serve. Dish it over hot toast and serve.

HASHED BEEF ON TOAST.

Chop a quantity of cold roast beef rather fine and season it well with pepper and salt. For each pint of meat add a level tablespoonful of flour. Stir well and add a small teacupful of soup-stock or water. Put the mixture into a small stewpan and, after covering it, simmer for twenty minutes. Meanwhile, toast half a dozen slices of bread nicely and at the end of the twenty minutes spread the meat upon them. Serve at once on a hot dish. In case water be used instead of soup-stock, add a tablespoonful of butter just before spreading the beef upon the toast. Any kind of cold meat may be prepared in a similar manner.

Maria Parloa.

VEAL HASH ON TOAST.

Take a teacupful of boiling water in a saucepan, stir in an even teaspoonful of flour, wet in a tablespoonful of cold water, and let it boil five minutes; add one-half teaspoonful of black pepper, as much salt and two tablespoonfuls of butter, and let it keep hot, but not boil. Chop the veal fine and mix with it half as much stale bread crumbs. Put it in a pan and pour the gravy over it, then let it simmer ten minutes. Serve this on buttered toast.

CODFISH ON TOAST. (Cuban Style.)

Take a teacupful of freshened codfish picked up fine. Fry a sliced onion in a tablespoonful of butter; when it has turned a light brown, put in the fish with water enough to cover it; add half a can of tomatoes, or half a dozen of fresh ones. Cook all nearly an hour, seasoning with a little pepper. Serve on slices of dipped toast, hot. Very fine.

Plain creamed codfish is very nice turned over dipped toast.

HALIBUT ON TOAST.

Put into boiling salted water one pound of fresh halibut; cook slowly for fifteen minutes, or until done; remove from the water and chop it fine; then add half a cup of melted butter and eight eggs well beaten. Season with salt and pepper.

Place over the fire a thick-bottomed frying pan containing a tablespoonful of cold butter; when it begins to melt, tip the pan so as to grease the sides; then put in the fish and eggs and stir one way until the eggs are cooked, but not too hard. Turn over toast dipped in hot salted water.

CHICKEN HASH WITH RICE TOAST.

Boil a cup of rice the night before; put it into a square, narrow bread-pan, set it in the ice-box. Next morning cut it in half inch slices, rub over each slice a little warm butter and toast them on a broiler to a delicate brown. Arrange the toast on a warm platter and turn over the whole a chicken hash made from the remains of cold fowl, the meat picked from the bones, chopped fine, put into the frying pan with butter and a little water to moisten it, adding pepper and salt. Heat hot all through. Serve immediately.

APPLE TOAST.

Cut six apples into quarters, take the core out, peel and cut them in slices; put in the saucepan an ounce of butter, then throw over the apples about two ounces of white powdered sugar and two tablespoonfuls of water; put the saucepan on the fire, let it stew quickly, toss them up, or stir with a spoon; a few minutes will do them. When tender cut two or three slices of bread half an inch thick; put in a frying pan two ounces of butter, put on the fire; when the butter is melted put in your bread, which fry of a nice yellowish color; when nice and crisp take them out, place them on a dish, a little white sugar over, the apples about an inch thick. Serve hot.

CAKES.

SUGGESTIONS IN REGARD TO CAKE-MAKING.

Use none but the best materials, and all the ingredients should be properly prepared before commencing to mix any of them. Eggs beat up much lighter and sooner by being placed in a cold place sometime before using them; a small pinch of soda sometimes has the same effect. Flour should always be sifted before using it. Cream of tartar or baking powder should be thoroughly mixed with the flour; butter be placed where it will become moderately soft, but not melted in the least, or the cake will be sodden and heavy. Sugar should be rolled and sifted; spices ground or pounded; raisins or any ether fruit looked over and prepared; currants, especially, should be nicely washed, picked, dried in a cloth and then carefully examined, that no pieces of grit or stone may be left amongst them. They should then be laid on a dish before the fire to become thoroughly dry; as, if added damp to the other ingredients, cakes will be liable to be heavy.

Eggs should be well beaten, the whites and yolks separately, the yolks to a thick cream, the whites until they are a stiff froth. Always stir the butter and sugar to a cream, then add the beaten yolks, then the milk, the flavoring, then the beaten whites, and, lastly, the flour. If fruit is to be used, measure and dredge with a little sifted flour, stir in gradually and thoroughly.

Pour all in well-buttered cake-pans. While the cake is baking care should be taken that no cold air enters the oven, only when necessary to see that the cake is baking properly; the oven should be an even, moderate heat, not too cold or too hot; much depends on this for success. Cake is often spoiled by being looked at too often when first put into the oven. The heat should be tested before the cake is put in, which can be done by throwing on the floor of the oven a tablespoonful of new flour. If the flour takes fire, or assumes a dark brown color, the temperature is too high and the oven must be allowed to cool; if the flour remains white after the lapse of a few seconds, the temperature is too low. When the oven is of the proper temperature the flour will slightly brown and look slightly scorched.

Another good way to test the heat, is to drop a few spoonfuls of the cake batter on a small piece of buttered letter paper, and place it in the oven during the finishing of the cake, so that the piece will be baked before putting in the whole cake; if the little drop of cake batter bakes evenly without burning around the edge, it will be safe to put the whole cake in the oven. Then, again, if the oven seems too hot, fold a thick brown paper double, and lay on the bottom of the oven; then after the cake has risen, put a thick brown paper over the top, or butter well a thick white paper and lay carefully over the top.

If, after the cake is put in, it seems to bake too fast, put a brown paper loosely over the top of the pan, care being taken that it does not touch the cake, and do not open the door for five minutes at least; the cake should then be quickly examined, and the door shut carefully, or the rush of cold air will cause it to fall. Setting a small dish of hot water in the oven, will also prevent the cake from scorching.

To ascertain when the cake is done, run a broom straw into the middle of it; if it comes out clean and smooth, the cake will do to take out.

Where the recipe calls for baking powder, and you have none, you can use cream of tartar and soda in proportion to one level teaspoonful of soda, two heaping teaspoonfuls of cream of tartar.

When sour milk is called for in the recipe, use only soda. Cakes made with molasses burn much more easily than those made with sugar. Never stir cake after the butter and sugar is creamed, but beat it down from the bottom, up and over; this laps air into the cake batter, and produces little air cells, which cause the dough to puff and swell when it comes in contact with the heat while cooking.

When making most cakes, especially sponge cake, the flour should be added by degrees, stirred very slowly and lightly, for if stirred hard and fast it will make it porous and tough.

Cakes should be kept in tight tin cake-cans, or earthen jars, in a cool, dry place.

Cookies, jumbles, ginger-snaps, etc., require a quick oven; if they become moist or soft by keeping, put again into the oven a few minutes.

To remove a cake from a tin after it is baked, so that it will not crack, break or fall, first butter the tin well all around the sides and bottom; then cut a piece of letter paper to exactly fit the tin, butter that on both sides, placing it smoothly on the bottom and sides of the tin. When the cake is baked, let it remain in the tin until it is cold; then set it in the oven a minute, or just long enough to warm the tin through. Remove it from the oven; turn it upside down on your hand, tap the edge of the tin on the table and it will slip out with ease, leaving it whole.

If a cake-pan is too shallow for holding the quantity of cake to be baked, for fear of its being so light as to rise above the pan, that can be remedied by thoroughly greasing a piece of thick glazed letter paper with soft butter. Place or fit it around the sides of the buttered tin, allowing it to reach an inch or more above the top. If the oven heat is moderate the butter will preserve the paper from burning.

FROSTING OR ICING.

In the first place, the eggs should be cold, and the platter on which they are to be beaten also cold. Allow, for the white of one egg, one small teacupful of powdered sugar. Break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. The eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and one that will dry much sooner than the old way.

Spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. Cover the cake with two coats, the second after the first has become dry, or nearly so. If the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly.

A little lemon juice, or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy.

The flavors mostly used are lemon, vanilla, almond, rose, chocolate and orange. If you wish to ornament with figures or flowers, make up rather more icing, keep about one-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal, blue with indigo, yellow with saffron or the grated rind of an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. Strawberry, or currant and cranberry juices color a delicate pink.

Set the cake in a cool oven with the door open to dry, or in a draught in an open window.

ALMOND FROSTING.

The whites of three eggs, beaten up with three cups of fine, white sugar. Blanch a pound of sweet almonds, pound them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. Pound a few minutes to thoroughly mix. Cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing.

CHOCOLATE FROSTING.

The whites of four eggs, three cups of powdered sugar and nearly a cup of grated chocolate. Beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well.

PLAIN CHOCOLATE ICING.

Put into a shallow pan four tablespoonfuls of scraped chocolate, and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and one of water; mix all well together, and add one scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of one of the cakes; put a second one on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden. All who have tried recipe after recipe, vainly hoping to find one where the chocolate sticks to the cake and not to the fingers, will appreciate the above. In making those most palatable of cakes, "Chocolate Eclairs," the recipe just given will be found very satisfactory.

TUTTI FRUTTI ICING.

Mix with boiled icing one ounce each of chopped citron, candied cherries, seedless raisins, candied pineapple and blanched almonds.

SUGAR ICING.

To one pound of extra refined sugar add one ounce of fine white starch; pound finely together and then sift them through gauze; then beat the whites of three eggs to a froth. The secret of success is to beat the eggs long enough, and always one way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. When all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin. Take a little of the icing and lay it aside for ornamenting afterward. When the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven. For ornamenting the cake the icing may be tinged any color preferred. For pink, use a few drops of cochineal; for yellow, a pinch of saffron dissolved; for green, the juice of some chopped spinach. Whichever is chosen, let the coloring be first mixed with a little colorless spirit and then stirred into the white icing until the tint is deep enough. To ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. It requires nicety and care to do it with success.

BOILED FROSTING.

To one pound of finest pulverized sugar add three wine-glassfuls of clear water. Let it stand until it dissolves; then boil it until it is perfectly clear and threads from the spoon. Beat well the whites of four eggs. Pour the sugar into the dish with the eggs, but do not mix them until the syrup is luke-warm; then beat all well together for one-half hour.

Season to your taste with vanilla, rose-water, or lemon juice. The first coating may be put on the cake as soon as it is well mixed. Rub the cake with a little flour before you apply the icing. While the first coat is drying continue to beat the remainder; you will not have to wait long if the cake is set in a warm place near the fire. This is said to be a most excellent recipe for icing.

FROSTING WITHOUT EGGS.

An excellent frosting may be made without eggs or gelatine, which will keep longer and cut more easily, causing no breakage or crumbling and withal is very economical.

Take one cup of granulated sugar; dampen it with one-fourth of a cup of milk, or five tablespoonfuls; place it on the fire in a suitable dish and stir it until it boils; then let it boil for five minutes without stirring; remove it from the fire and set the dish in another of cold water; add flavoring. While it is cooling, stir or beat it constantly and it will become a thick, creamy frosting.

GELATINE FROSTING.

Soak one teaspoonful of gelatine in one tablespoonful of cold water half an hour, dissolve in two tablespoonfuls of hot water; add one cup of powdered sugar and stir until smooth.

GOLDEN FROSTING.

A very delicious and handsome frosting can be made by using the yolks of eggs instead of the whites. Proceed exactly as for ordinary frosting. It will harden just as nicely as that does. This is particularly good for orange cake, harmonizing with the color of the cake in a way to please those who love rich coloring.

FILLINGS FOR LAYER CAKES.

No. 1. CREAM FILLING.

Cream filling is made with one pint of new milk, two eggs, three tablespoonfuls of sifted flour (or half cup of cornstarch), one cup of sugar. Put two-thirds of the milk on the stove to boil, stir the sugar, flour and eggs in what is left. When the milk boils, put into it the whole and cook it until it is as thick as custard; when cool, add vanilla extract. This custard is nice with a cup of hickory nuts, kernels chopped fine and stirred into it. Spread between the layers of cake. This custard can be made of the yolks of the eggs only, saving the whites for the cake part.

No. 2. ANOTHER CREAM FILLING.

One cup powdered sugar, one-fourth cup hot water. Let them simmer. Beat white of an egg and mix with the above; when cold, add one-half cup chopped raisins, one-half cup chopped walnuts, one tablespoonful of grated cocoanut.

No. 3. ICE-CREAM FILLING.

Make an icing as follows: Three cups of sugar, one of water; boil to a thick, clear syrup, or until it begins to be brittle; pour this, boiling hot, over the well-beaten whites of three eggs; stir the mixture very briskly, and pour the sugar in slowly; beat it, when all in, until cool. Flavor with lemon or vanilla extract. This, spread between any white cake layers, answers for "Ice-Cream Cake."

No. 4. APPLE FILLING.

Peel and slice green tart apples, put them on the fire with sugar to suit; when tender, remove, rub them through a fine sieve and add a small piece of butter. When cold, use to spread between the layers; cover the cake with plenty of sugar.

No. 5. ANOTHER APPLE FILLING.

One coffeecup of sugar, one egg, three large apples grated, one lemon grated, juice and outside of the rind; beat together and cook till quite thick. To be cooled before putting on the cake. Spread between layers of cake.

No. 6. CREAM FROSTING.

A cup of sweet thick cream whipped, sweetened and flavored with vanilla; cut a loaf of cake in two, spread the frosting between and on the top; this tastes like Charlotte Russe.

No. 7. PEACH-CREAM FILLING.

Cut peaches into thin slices, or chop them and prepare cream by whipping and sweetening. Put a layer of peaches between the layers of cake and pour cream over each layer and over the top. Bananas, strawberries or other fruits may be used in the same way, mashing strawberries and stewing thick with powdered sugar.

No. 8. CHOCOLATE CREAM FOR FILLING.

Five tablespoonfuls of grated chocolate, enough cream or milk to wet it, one cupful of sugar, one egg, one teaspoonful vanilla flavoring. Stir the ingredients over the fire until thoroughly mixed, having beaten the egg well before adding it; then add the vanilla flavoring after it is removed from the fire.

No. 9. ANOTHER CHOCOLATE FILLING.

The whites of three eggs beaten stiff, one cup of sugar and one cup of grated chocolate, put between the layers and on top.

No. 10. BANANA FILLING.

Make an icing of the whites of two eggs and one cup and a half of powdered sugar. Spread this on the layers, and then cover thickly and entirely with bananas sliced thin or chopped fine. This cake may be flavored with vanilla. The top should be simply frosted.

No. 11. LEMON JELLY FILLING.

Grate the yellow from the rind of two lemons and squeeze out the juice; two cupfuls of sugar, the yolks and whites of two eggs beaten separately. Mix the sugar and yolks, then add the whites and then the lemons. Now pour on a cupful of boiling water; stir into this two tablespoonfuls of sifted flour, rubbed smooth in half a cup of water; then add a tablespoonful of melted butter; cook until it thickens. When cold, spread between the layers of cake. Oranges can be used in place of lemons.

Another filling of lemon (without cooking) is made of the grated rind and juice of two lemons and the whites of two eggs beaten with one cup of sugar.

No. 12. ORANGE CAKE FILLING.

Peel two large oranges, remove the seeds, chop them fine, add half a peeled lemon, one cup of sugar and the well-beaten white of an egg. Spread between the layers of "Silver Cake" recipe.

No. 13. FIG FILLING.

Take a pound of figs, chop fine, and put into a stewpan on the stove; pour over them a teacupful of water and add a half cup of sugar. Cook all together until soft and smooth. When cold spread between layers of cake.

No. 14. FRUIT FILLING.

Four tablespoonfuls of very finely chopped citron, four tablespoonfuls of finely chopped seeded raisins, half a cupful of blanched almonds chopped fine, also a quarter of a pound of finely chopped figs. Beat the whites of three eggs to a stiff froth, adding half of a cupful of sugar; then mix thoroughly into this the whole of the chopped ingredients. Put it between the layers of cake when the cake is hot, so that it will cook the egg a little. This will be found delicious.

BREAD OR RAISED CAKE.

Two cupfuls of raised dough; beat into it two-thirds of a cup of butter and two cups of sugar creamed together, three eggs, well beaten, one even teaspoonful of soda dissolved in two tablespoonfuls of milk, half a nutmeg grated, one tablespoonful of cinnamon, a teaspoonful of cloves, one cup of raisins. Mix all well together, put in the beaten whites of eggs and raisins last; beat all hard for several minutes; put in buttered pans and let it stand half an hour to rise again before baking. Bake in a moderate oven. Half a glass of brandy is an improvement, if you have it convenient.

FRUIT CAKE. (Superior.)

Three pounds dry flour, one pound sweet butter, one pound sugar, three pounds stoned raisins, two pounds currants, three-quarters of a pound sweet almonds blanched, one pound citron, twelve eggs, one tablespoonful allspice, one teaspoonful cloves, two tablespoonfuls cinnamon, two nutmegs, one wine-glass of wine, one wine-glass of brandy, one coffeecupful molasses with the spices in it; steep this gently twenty or thirty minutes, not boiling hot; beat the eggs very lightly; put the fruit in last, stirring it gradually, also a teaspoonful of soda dissolved in a tablespoonful of water; the fruit should be well floured; if necessary add flour after the fruit is in; butter a sheet of paper and lay it in the pan. Lay in some slices of citron, then a layer of the mixture, then of citron again, etc., till the pan is nearly full. Bake three or four hours, according to the thickness of the loaves, in a tolerably hot oven, and with steady heat. Let it cool in the oven gradually. Ice when cold. It improves this cake very much to add three teaspoonfuls of baking powder to the flour. A fine wedding cake recipe.

FRUIT CAKE BY MEASURE, (Excellent.)

Two scant teacupfuls of butter, three cupfuls of dark brown sugar, six eggs, whites and yolks beaten separately, one pound of raisins, seeded, one of currants, washed and dried, and half a pound of citron cut in thin strips; also half a cupful of cooking molasses and half a cupful of sour milk. Stir the butter and sugar to a cream, add to that half a grated nutmeg, ope tablespoonful of ground cinnamon, one teaspoonful of cloves, one teaspoonful of mace, add the molasses and sour milk. Stir all well; then put in the beaten yolks of eggs, a wine-glass of brandy; stir again all thoroughly, and then add four cupfuls of sifted flour alternately with the beaten whites of eggs. Now dissolve a level teaspoonful of soda and stir in thoroughly. Mix the fruit together and stir into it two heaping tablespoonfuls of flour; then stir it in the cake. Butter two common-sized baking tins carefully, line them with letter paper well buttered, and bake in a moderate oven two hours. After it is baked, let it cool in the pan. Afterward put it into a tight can, or let it remain in the pans and cover tightly. Best recipe of all.

Mrs. S. A. Camp, Grand Rapids, Mich.

WHITE FRUIT CAKE.

One cup of butter, two cups of sugar, one cup of sweet milk, two and one-half cups of flour, the whites of seven eggs, two even teaspoonfuls of baking powder, one pound each of seeded raisins, figs and blanched almonds, and one quarter of a pound of citron, all chopped fine. Mix all thoroughly before adding the fruit; add a teaspoonful of lemon extract. Put baking powder in the flour and mix it well before adding it to the other ingredients. Sift a little flour over the fruit before stirring it in. Bake slowly two hours and try with a splint to see when it is done. A cup of grated cocoanut is a nice addition to this cake.

MOLASSES FRUIT CAKE.

One teacupful of butter, one teacupful of brown sugar, worked well together; next, two teacupfuls of cooking molasses, one cupful of milk with a teaspoonful of soda dissolved in it, one tablespoonful of ginger, one tablespoonful of cinnamon and one teaspoonful of cloves, a little grated nutmeg. Now add four eggs well beaten and five cups of sifted flour, or enough to make a stiff batter. Flour a cup of raisins and one of currants; add last. Bake in a very moderate oven one hour. If well covered will keep six months.

SPONGE CAKE.

SEPARATE the whites and yolks of six eggs. Beat the yolks to a cream, to which add two teacupfuls of powdered sugar, beating again from five to ten minutes, then add two tablespoonfuls of milk or water, a pinch of salt and flavoring. Now add part of the beaten whites; then two cups of flour in which you have sifted two teaspoonfuls of baking powder; mix gradually into the above ingredients, stirring slowly and lightly, only enough to mix them well; lastly add the remainder of the whites of the eggs. Line the tins with buttered paper and fill two-thirds full.

WHITE SPONGE CAKE.

Whites of five eggs, one cup of flour, one cup sugar, one teaspoonful baking powder; flavor with vanilla. Bake in a quick oven.

ALMOND SPONGE CAKE.

The addition of almonds makes this cake very superior to the usual sponge cake. Sift one pint of fine flour; blanch in scalding water two ounces of sweet and two ounces of bitter almonds, renewing the hot water when expedient; when the skins are all off wash the almonds in cold water (mixing the sweet and bitter) and wipe them dry; pound them to a fine, smooth paste (one at a time), adding, as you proceed, water or white of egg to prevent their boiling. Set them in a cool place; beat ten eggs, the whites and yolks separately, till very smooth and thick, and then beat into them gradually two cups powdered sugar in turn with the pounded almonds; lastly, add the flour, stirring it round slowly and lightly on the surface of the mixture, as in common sponge cake; have ready buttered a deep square pan; put the mixture carefully into it, set into the oven and bake till thoroughly done and risen very high; when cool, cover it with plain white icing flavored with rose-water, or with almond icing. With sweet almonds always use a small portion of bitter; without them, sweet almonds have little or no taste, though they add to the richness of the cake.

Use two heaping teaspoonfuls of baking powder in the flour.

OLD-FASHIONED SPONGE CAKE.

Two cups of sifted white sugar, two cups of flour measured before sifting, ten eggs. Stir the yolks and sugar together until perfectly light; add a pinch of salt; beat the whites of the eggs to a very stiff froth and add them with the flour, after beating together lightly; flavor with lemon. Bake in a moderate oven about forty-five minutes. Baking powder is an improvement to this cake, using two large teaspoonfuls.

LEMON SPONGE CAKE.

Into one level cup of flour put a level teaspoonful of baking powder and sift it. Grate off the yellow rind of a lemon. Separate the whites from the yolks of four eggs. Measure a scant cup of white granulated sugar and beat it to a cream with the yolks, then add the grated rind and a tablespoonful of the juice of the lemon. Stir together until thick and creamy; now beat the whites to a stiff froth; then quickly and lightly mix without beating a third of the flour with the yolks; then a third of the whites; then more flour and whites until all are used. The mode of mixing must be very light, rather cutting down through the cake batter than to beating it; beating the eggs makes them light, but beating the batter makes the cake tough. Bake immediately until a straw run into it can be withdrawn clean.

This recipe is especially nice for Charlotte Russe, being so light and porous.

PLAIN SPONGE CAKE.

Beat the yolks of four eggs together with two cups of fine powdered sugar. Stir in gradually one cup of sifted flour and the whites of four eggs beaten to a stiff froth, then a cup of sifted flour in which two teaspoonfuls of baking powder have been stirred, and, lastly, a scant teacupful of boiling water, stirred in a little at a time. Flavor, add salt and, however thin the mixture may seem, do not add any more flour. Bake in shallow tins.

BRIDE'S CAKE.

Cream together one scant cup of butter and three cups of sugar; add one cup of milk, then the beaten whites of twelve eggs; sift three teaspoonfuls of baking powder into one cup of cornstarch mixed with three cups of sifted flour and beat in gradually with the rest; flavor to taste. Beat all thoroughly, then put in buttered tins lined with letter paper well buttered; bake slowly in a moderate oven. A beautiful white cake. Ice the top. Double the recipe if more is required.

ENGLISH POUND CAKE.

One pound of butter, one and one-quarter pounds of flour, one pound of pounded loaf sugar, one pound of currants, nine eggs, two ounces of candied peel, one-half ounce of citron, one-half ounce of sweet almonds; when liked, a little pounded mace. Work the butter to a cream; add the sugar, then the well-beaten yolks of eggs, next the flour, currants, candied peel, which should be cut into neat slices, and the almonds, which should be blanched and chopped, and mix all these well together; whisk the whites of eggs and let them be thoroughly blended with the other ingredients. Beat the cake well for twenty minutes and put it into a round tin, lined at the bottom and sides with strips of white buttered paper. Bake it from two hours to two and a half, and let the oven be well heated when the cake is first put in, as, if this is not the case, the currants will all sink to the bottom of it. A glass of wine is usually added to the mixture, but this is scarcely necessary, as the cake will be found quite rich enough without it.

PLAIN POUND CAKE.

This is the old-fashioned recipe that our mothers used to make, and it can be kept for weeks in an earthen jar, closely covered, first dipping letter paper in brandy and placing over the top of the cake before covering the jar.

Beat to a cream one pound of butter with one pound of sugar, after mixing well with the beaten yolks of twelve eggs, one grated nutmeg, one glass of wine, one glass of rose-water. Then stir in one pound of sifted flour and the well-beaten whites of the eggs. Bake a nice light brown.

COCOANUT POUND CAKE.

One-half cupful of butter, two cupfuls of sugar, one cupful of milk, and five eggs, beaten to a stiff froth; one teaspoonful of soda and two of cream of tartar, stirred into four cups of sifted flour. Beat the butter and sugar until very light; to which add the beaten yolks, then the milk, the beaten whites of eggs, then the flour by degrees. After beating all well together, add a small cocoanut grated. Line the cake-pans with paper well buttered, fill rather more than half full and bake in a moderate oven. Spread over the top a thin frosting, sprinkled thickly with grated cocoanut.

CITRON POUND CAKE.

Stir two cups of butter to a cream, then beat in the following ingredients each one in succession: one pint of powdered sugar, one quart of flour, a teaspoonful of salt; eight eggs, the yolks and whites beaten separately, and a wine-glass of brandy; then last of all add a quarter of a pound of citron cut into thin slices and floured. Line two cake pans with buttered paper and turn the cake batter in. Bake in a moderate oven about three-quarters of an hour.

CITRON CAKE.

Three cups of white sugar and one cup of butter creamed together; one cup of sweet milk, six eggs, whites and yolks beaten separately, one teaspoonful of vanilla or lemon extract, two heaping teaspoonfuls of baking powder, sifted with four cups and a half of flour. One cup and a half of citron, sliced thin and dredged with flour. Divide into two cakes and bake in tins lined with buttered letter paper.

LEMON CAKE.

Three teacupfuls of sugar, one cupful of butter, five eggs, a level teaspoonful of soda dissolved in a cup of sweet milk, four full cups of sifted flour and lastly the grated peel and juice of a lemon, the juice to be added the very last. Bake in two shallow tins. When cold ice with lemon icing and cut into squares.

DELICATE CAKE.

One cup of cornstarch, one of butter, two of sugar, one of sweet milk, two of flour, the whites of seven eggs; rub butter and sugar to a cream; mix one teaspoonful cream of tartar with the flour and cornstarch; one-half teaspoonful soda with the sweet milk; add the milk and soda to the sugar and butter, then add flour, then the whites of eggs; flavor to taste. Never fails to be good.

SILVER, OR DELICATE CAKE.

Whites of six eggs, one cupful of sweet milk, two cupfuls of sugar, four cupfuls of sifted flour, two-thirds of a cup of butter, flavoring and two teaspoonfuls of baking powder. Stir the sugar and butter to a cream, then add the milk and flavoring, part of the flour, the beaten whites of eggs, then the rest of the flour. Bake carefully in tins lined with buttered white paper.

When using the whites of eggs for nice cakes, the yolks need not be wasted; keep them in a cool place and scramble them. Serve on toast or with chipped beef.

GOLD CAKE.

After beating to a cream one cup and a half of butter and two cups of white sugar, stir in the well-whipped yolks of one dozen eggs, four cupfuls of sifted flour, one teaspoonful of baking powder. Flavor with lemon. Line the bake-pans with buttered paper and bake in a moderate oven for one hour.

GOLD OR LEMON CAKE.

Two cups of sugar, half a cup of butter, the yolks of six eggs and one whole one, the grated rind and juice of a lemon or orange, half a teaspoonful of soda dissolved in half a cup of sweet milk, four cups of sifted flour, sifted twice; cream the butter and sugar, then add the beaten yolks and the flour, beating hard for several minutes. Lastly, add the lemon or orange and bake, frosting if liked. This makes a more suitable lemon cake than if made with the white parts of eggs added.

SNOW CAKE. (Delicious.)

One pound of arrowroot, quarter of a pound of pounded white sugar, half a pound of butter, the whites of six eggs, flavoring to taste of essence of almonds, or vanilla, or lemon; beat the butter to a cream; stir in the sugar and arrowroot gradually, at the same time beating the mixture; whisk the whites of the eggs to a stiff froth; add them to the other ingredients and beat well for twenty minutes; put in which-ever of the above flavorings may be preferred; pour the cake into a buttered mold or tin and bake it in a moderate oven from one to one and a half hours. This is a genuine Scotch recipe.

MARBLE CAKE.

White Part.--Whites of four eggs, one cup of white sugar, half a cup of butter, half a cup of sweet milk, two teaspoonfuls of baking powder, one teaspoonful of vanilla or lemon and two and a half cups of sifted flour.

Dark Part.--Yolks of four eggs, one cup of brown sugar, half a cup of cooking molasses, half a cup of butter, half a cup of sour milk, one teaspoonful of ground cloves, one teaspoonful of cinnamon, one teaspoonful of mace, one nutmeg grated, one teaspoonful of soda, the soda to be dissolved in a little milk and added after part of the flour is stirred in, one and a half cups of sifted flour.

Drop a spoonful of each kind in a well-buttered cake-dish, first the light part, then the dark, alternately. Try to drop it so that the cake shall be well-streaked through, so that it has the appearance of marble.

SUPERIOR LOAF CAKE.

Two cups of butter, three cups of sugar, two small cups of milk, seven cups of sifted flour; four eggs, the whites and yolks separately beaten; one teacupful of seeded raisins, one teacupful of well-washed and dried currants, one teacupful of sliced citron, one tablespoonful of powdered cinnamon, one teaspoonful of mace, one teaspoonful of soda and one teacupful of home-made yeast.

Take part of the butter and warm it with the milk; stir in part of the flour and the yeast and let it rise; then add the other ingredients with a wine-glass of wine or brandy. Turn all into well-buttered cake-tins and let rise again. Bake slowly in a moderate oven for two hours.

FRENCH CHOCOLATE CAKE.

The whites of seven eggs, two cups of sugar, two-thirds of a cup of butter, one cup of milk and three of flour and three teaspoonfuls of baking powder. The chocolate part of the cake is made just the same, only use the yolks of the eggs with a cup of grated chocolate stirred into it. Bake it in layers--the layers being light and dark; then spread a custard between them, which is made with two eggs, one pint of milk, one-half cup of sugar, one tablespoonful of flour or cornstarch; when cool flavor with vanilla, two teaspoonfuls. Fine.

CHOCOLATE CAKE. No. 1.

One cup of butter and two cups of sugar stirred to a cream, with the yolks of five eggs added after they have been well beaten. Then stir into that one cup of milk, beat the whites of two pf the eggs to a stiff froth and add that also; now put in three cups and a half of sifted flour, two heaping teaspoonfuls of baking powder having been stirred into it. Bake in jelly-cake tins.

Mixture for Filling.--Take the remaining three whites of the eggs beaten very stiff, two cupfuls of sugar boiled to almost candy or until it becomes stringy or almost brittle; take it hot from the fire and pour it very slowly on the beaten whites of egg, beating quite fast; add one-half cake of grated chocolate, a teaspoonful of vanilla extract. Stir it all until cool, then spread between each cake and over the top and sides. This, when well made, is the premium cake of its kind.

CHOCOLATE CAKE. No. 2.

One-half cup butter, two cups sugar, three-quarters of a cup sweet milk, two and one-half cups flour, whites of eight eggs, one teaspoonful of cream of tartar, one-half teaspoonful soda; bake in shallow pans.

For the Frosting.--Take the whites of three eggs, three tablespoonfuls of sugar and one tablespoonful of grated chocolate (confectioners') to one egg; put the cake together with the frosting, then frost the top of the cake with the same.

CHOCOLATE CAKE. No. 3.

Two cups sugar, one cup butter, yolks of five eggs and whites of two and one cup milk. Thoroughly mix two teaspoonfuls baking powder with three and one-half cups flour while dry; then mix all together. Bake in jelly tins.

Mixture for Filling.--Whites of three eggs, one and one-half cups of sugar, three tablespoonfuls of grated chocolate, one teaspoonful of vanilla. Beat together and spread between the layers and on top of the cake.

COCOANUT CAKE.

Cream together three-quarters of a cup of butter and two of white sugar; then add one cup of sweet milk, four eggs, whites and yolks separately beaten, the yolks added first to the butter and sugar, then the whites; flavor with lemon or vanilla; mix three heaping teaspoonfuls of baking powder in three cups of sifted flour and add last; bake in jelly pans.

For Filling.--Make an icing by beating the whites of three eggs and a cup of powdered sugar to a stiff froth. When the cake is cooled, spread a thick layer of this frosting over each cake, and sprinkle very thickly with grated cocoanut.

COCOANUT AND ALMOND CAKE.

Two and one-half cups powdered sugar, one cup butter, four full cups prepared flour, whites of seven eggs whisked stiff, one small cup of milk, with a mere pinch of soda, one grated cocoanut, one-half teaspoonful nutmeg, the juice and half the grated peel of one lemon; cream butter and sugar; stir in lemon and nutmeg; mix well; add the milk and whites and flour alternately. Lastly, stir in the grated cocoanut swiftly and lightly. Bake in four jelly-cake tins.

Filling.--One pound sweet almonds, whites of four eggs whisked stiff, one heaping cup powdered sugar, two teaspoonfuls rose-water. Blanch the almonds. Let them get cold and dry; then pound in a Wedgewood mortar, adding rose-water as you go. Save about two dozen to shred for the top. Stir the paste into the icing after it is made; spread between the cooled cakes; make that for the top a trifle thicker and lay it on heavily. When it has stiffened somewhat, stick the shred almonds closely over it. Set in the oven to harden, but do not let it scorch.

COFFEE CAKE.

One cup of brown sugar, one cup of butter, two eggs, one-half cup of molasses, one cup of strong, cold coffee, one teaspoonful of soda, two teaspoonfuls of cinnamon, one teaspoonful of cloves, one cup of raisins or currants and five cups of sifted flour. Add the fruit last, rubbed in a little of the flour. Bake about one hour.

FEATHER CAKE.

One egg, one cup of sugar, one tablespoonful of cold butter, half a cup of milk, one and one-half cups of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda. A nice plain cake--to be eaten while it is fresh. A spoonful of dried apple sauce or of peach sauce, a spoonful of jelly, the same of lemon extract, nutmeg, cinnamon, cloves and spice--ground--or half a cupful of raisins might be added for a change.

ELECTION CAKE.

Three cups milk, two cups sugar, one cup yeast; stir to a batter and let stand over night; in the morning add two cups sugar, two cups butter, three eggs, half a nutmeg, one tablespoonful cinnamon, one pound raisins, a gill of brandy.

Brown sugar is much better than white for this kind of cake, and it is improved by dissolving a half-teaspoonful of soda in a tablespoonful of milk in the morning. It should stand in the greased pans and rise some time until quite light before baking.

CREAM CAKE.

Four eggs, whites and yolks beaten separately, two teacups of sugar, one cup of sweet cream, two heaping cupfuls of flour, one teaspoonful of soda, mix two teaspoonfuls of cream of tartar in the flour before sifting. Add the whites the last thing before the flour and stir that in gently without beating.

GOLDEN CREAM CAKE.

Yolks of eight eggs beaten to the lightest possible cream, two cupfuls of sugar, a pinch of salt, three teaspoonfuls of baking powder sifted well with flour. Bake in three jelly-cake pans. Make an icing of the whites of three eggs and one pound of sugar. Spread it between the cakes and sprinkle grated cocoanut thickly over each layer. It is delicious when properly made.

DRIED APPLE FRUIT CAKE.

Soak three cupfuls of dried apples over night in cold water enough to swell them; chop them in the morning and put them on the fire with three cups of molasses; stew until almost soft; add a cupful of nice raisins (seedless, if possible) and stew a few moments; when cold, add three cupfuls of flour, one cupful of butter, three eggs and a teaspoonful of soda; bake in a steady oven. This will make two good-sized panfuls of splendid cake; the apples will cook like citron and taste deliciously. Raisins may be omitted; also spices to taste may be added. This is not a dear but a delicious cake.

CAKE WITHOUT EGGS.

Beat together one teacupful of butter and three teacupfuls of sugar, and when quite light stir in one pint of sifted flour. Add to this one pound of raisins seeded and chopped, then mixed with a cup of sifted flour one-teaspoonful of nutmeg, one teaspoonful of powdered cinnamon and lastly one pint of thick sour cream or milk in which a teaspoonful of soda is dissolved. Bake immediately in buttered tins one hour in a moderate oven.

WHITE MOUNTAIN CAKE No. 1.

Two cups of sugar, two-thirds cup of butter, the whites of seven eggs well beaten, two-thirds cup of sweet milk, two cups of flour, one cup of cornstarch, two teaspoonfuls baking powder. Bake in jelly-cake tins.

Frosting.--Whites of three eggs and some sugar beaten together not quite as stiff as usual for frosting; spread over the cake, add some grated cocoanut, then put your cakes together; put cocoanut and frosting on top.

WHITE MOUNTAIN CAKE. No. 2.

Cream three cupfuls of sugar and one of butter, making it very light, then add a cupful of milk. Beat the whites of eight eggs very stiff, add half of those to the other ingredients. Mix well into four cups of sifted flour one tablespoonful of baking powder; stir this into the cake, add flavoring, then the remaining beaten whites of egg. Bake in layers like jelly cake. Make an icing for the filling, using the whites of four eggs beaten to a very stiff froth, with two cups of fine white sugar and the juice of half a lemon. Spread each layer of the cake thickly with this icing, place one on another, then ice all over the top and sides. The yolks left from this cake may be used to make a spice cake from the recipe of "Golden Spice Cake."

QUEEN'S CAKE.

Beat well together one cupful of butter and three cupfuls of white sugar, add the yolks of six eggs and one cupful of milk, two teaspoonfuls of vanilla or lemon extract. Mix all thoroughly. To four cupfuls of flour add two heaping teaspoonfuls of cream of tartar and sift gently over the cake stirring all the time. To this add one even teaspoonful of soda dissolved in one tablespoonful of warm water. Mix it well. Stir in gently the whites of six eggs beaten to a stiff foam. Bake slowly. It should be put in the oven as soon as possible after putting in the soda and whites of eggs.

This is the same recipe as the one for "Citron Cake," only omitting the citron.

ANGEL CAKE.

Put into one tumbler of flour one teaspoonful of cream of tartar, then sift it five times. Sift also one glass and a half of white powdered sugar. Beat to a stiff froth the whites of eleven eggs; stir the sugar into the eggs by degrees, very lightly and carefully, adding three teaspoonfuls of vanilla extract. After this add the flour, stirring quickly and lightly. Pour it into a clean, bright tin cake-dish, which should not be buttered or lined. Bake at once in a moderate oven about forty minutes, testing it with a broom splint. When done let it remain in the cake-tin, turning it upside down, with the sides resting on the tops of two saucers so that a current of air will pass under and over it.

This is the best recipe found after trying several. A perfection cake.

WASHINGTON LOAF CAKE.

Three cups of sugar, two scant cups of butter, one cup of sour milk, five eggs and one teaspoonful of soda, three tablespoonfuls of cinnamon, half a nutmeg grated and two cups of raisins, one of currants and four cups of sifted flour.

Mix as usual and stir the fruit in at the last, dredged in flour. Line the cake-pans with paper well buttered. This cake will take longer to bake than plain; the heat of the oven must be kept at an even temperature.

RIBBON CAKE.

This cake is made from the same recipe as marble cake, only make double the quantity of the white part, and divide it in one-half; put into it a very little cochineal. It will be a delicate pink. Bake in jelly-cake tins and lay first the white, then the dark, then the pink one on top of the others; put together with frosting between. It makes quite a fancy cake. Frost the top when cool.

GOLDEN SPICE CAKE.

This cake can be made to advantage when you have the yolks of eggs left, after having used the whites in making white cake. Take the yolks of seven eggs and one whole egg, two cupfuls of brown sugar, one cupful of molasses, one cupful of butter, one large coffeecupful of sour milk, one teaspoonful of soda (just even full) and five cupfuls of flour, one teaspoonful of ground cloves, two teaspoonfuls of cinnamon, two teaspoonfuls of ginger, one nutmeg and a small pinch of cayenne pepper; beat eggs, sugar and butter to a light batter before putting in the molasses, then add the molasses, flour and milk; beat it well together and bake in a moderate oven; if fruit is used, take two cupfuls of raisins, flour them well and put them in last.

ALMOND CAKE.

One-half cupful butter, two cupfuls sugar, four eggs, one-half cupful almonds, blanched--by pouring water on them until skins easily slip off--and cut in fine shreds, one-half teaspoonful extract bitter almonds, one pint flour, one and one-half teaspoonful baking powder, one glass brandy, one-half cupful milk. Rub butter and sugar to a smooth white cream; add eggs, one at a time, beating three or four minutes between each. Sift flour and powder together, add to the butter, etc., with almonds, extract of bitter almonds, brandy and milk; mix into a smooth, medium batter; bake carefully in a rather hot oven twenty minutes.

ROCHESTER JELLY CAKE.

One and one-half cups sugar, two eggs, one-half cup butter, three-fourths cup milk, two heaping cups flour with one teaspoonful cream of tartar, one-half teaspoonful of soda, dissolved in the milk. Put half the above mixture in a small shallow tin, and to the remainder add one teaspoonful molasses, one-half cup raisins (chopped) or currants, one-half teaspoonful cinnamon, cloves, allspice, a little nutmeg and one tablespoonful flour. Bake this in same kind of tins. Put the sheets of cake together, while warm, with jelly between.

FRUIT LAYER CAKE.

This is a delicious novelty in cake-making. Take one cup of sugar, half a cup of butter, one cup and a half of flour, half a cup of wine, one cup of raisins, two eggs and half a teaspoonful of soda; put these ingredients together with care; just as if it were a very rich cake; bake it in three layers and put frosting between--the frosting to be made of the whites of two eggs with enough powdered sugar to make it thick. The top of the cake may be frosted if you choose.

WHIPPED CREAM CAKE.

One cup of sugar and two tablespoonfuls of soft butter stirred together; add the yolks of two eggs well beaten, then add four tablespoonfuls of milk, some flavoring, then the beaten whites of the eggs. Mix a teaspoonful of cream of tartar and half a teaspoon of soda in a cup of flour, sift it into the cake batter and stir lightly. Bake in a small whipping-pan. When the cake is cool, have ready half of a pint of sweet cream sweetened and whipped to a stiff froth, also flavored. Spread it over the cake while fresh. To whip the cream easily, set it on ice before whipping.

ROLLED JELLY CAKE.

Three eggs, one teacup of fine sugar, one teacup of flour; beat the yolks until light, then add the sugar, then add two tablespoonfuls of water, a pinch of salt; lastly stir in the flour, in which there should be a heaping teaspoonful of baking powder. The flour added gradually. Bake in long, shallow biscuit-tins, well greased. Turn out on a damp towel on a bread-board, cover the top with jelly, and roll up while warm.

TO CUT LAYER CAKE.

When cutting Layer Cakes, it is better to first make a round hole in the cake with a knife or tin tube about an inch and a quarter in diameter. This prevents the edge of the cake from crumbling when cutting it.

When making custard filling for Layer Cake always set the dish containing the custard in another dish of boiling water over the fire; this prevents its burning, which would destroy its flavor.

LAYER JELLY CAKE.

Almost any soft cake recipe can be used for jelly cake. The following is excellent: One cup of sugar, half a cup of butter, three eggs, half a cup of sweet milk, two cups of flour, two heaping teaspoonfuls of baking powder, flavoring.

For white, delicate cake the rule for "Silver Cake" is fine; care should be taken, however, that the oven is just right for this cake, as it browns very easily. To be baked in jelly-cake tins in layers, with filling put between when done.

CUSTARD OR CREAM CAKE.

Cream together two cups of sugar and half a cup of butter; add half a cup of sweet milk in which is dissolved half a teaspoonful of soda. Beat the whites of six eggs to a stiff froth and add to the mixture. Have one heaping teaspoonful of cream of tartar stirred thoroughly into three cups of sifted flour and add quickly. Bake in a moderate oven in layers like jelly cake, and, when done, spread custard between.

For the Custard.--Take two cups of sweet milk, put it into a clean suitable dish, set it in a dish of boiling water on the range or stove. When the milk comes to a boil add two tablespoonfuls of cornstarch or flour stirred into half a cup of sugar, adding the yolks of four eggs and a little cold milk. Stir this into the boiling milk and when cooked thick enough set aside to cool; afterwards add the flavoring, either vanilla or lemon. It is best to make the custard first, before making the cake part.

HICKORY NUT OR WALNUT CAKE.

Two cups of fine white sugar creamed with half a cup of butter, three eggs, two-thirds of a cup of sweet milk, three cups of sifted flour, one heaping teaspoonful of baking powder sifted through the flour; a tablespoonful (level) of powdered mace, a coffeecup of hickory nut or walnut meats chopped a little. Fill the cake-pans with a layer of the cake, then a layer of raisins upon that, then strew over these a handful of nuts, and so on until the pan is two-thirds full. Line the tins with well-buttered paper and bake in a steady, but not quick, oven. This is most excellent.

CHEAP CREAM CAKE.

One cup of sugar, one egg, one cup sweet milk, two cups flour, one tablespoonful butter, two heaping teaspoonfuls of baking powder; flavor to taste. Divide into three parts and bake in round shallow pans.

Cream.--Beat one egg and one-half cup sugar together, then add one-quarter cup flour, wet with a very little milk and stir this mixture into one-half pint of boiling milk, until thick; flavor to taste. Spread the cream when cool between the cakes.

SOFT GINGER CAKE.

Stir to a cream one cupful of butter and half a cupful of brown sugar; add to this two cupfuls of cooking molasses, a cupful of sweet milk, a tablespoonful of ginger, a teaspoonful of ground cinnamon; beat all thoroughly together, then add three eggs, the whites and yolks beaten separately; beat into this two cups of sifted flour, then a teaspoonful of soda dissolved in a spoonful of water and last, two more cupfuls of sifted flour. Butter and paper two common square bread-pans, divide the mixture and pour half into each. Bake in a moderate oven. This cake requires long and slow baking, from forty to sixty minutes. I find that if sour milk is used the cakes are much lighter, but either sweet or sour is most excellent.

HARD GINGERBREAD.

Made the same as "Soft Gingerbread," omitting the eggs and mixing hard enough to roll out like biscuit; rolled nearly half an inch thick and cut out like small biscuits, or it can be baked in a sheet or on a biscuit-tin; cut slits a quarter of an inch deep across the top of the tin from side to side. When baked and while hot, rub over the top with molasses and let it dry on.

These two recipes are the best I have ever found among a large variety that I have tried, the ingredients giving the best proportion for flavor and excellence.

PLAIN GINGERBREAD.

One cup of dark cooking molasses, one cup of sour cream, one teaspoonful of soda dissolved in a little warm water, a teaspoonful of salt and one heaping teaspoonful of ginger; make about as thick as cup cake. To be eaten warm.

WHITE GINGER BISCUIT.

One cup of butter, two cups of sugar, one cup of sour cream or milk, three eggs, one teaspoonful of soda dissolved in a tablespoonful of warm water, one tablespoonful of ginger, one teaspoonful of ground cinnamon and five cups of sifted flour, or enough to roll out soft. Cut out rather thick like biscuits; brush over the tops, while hot, with the white of an egg, or sprinkle with sugar while hot.

The grated rind and the juice of an orange add much to the flavor of ginger cake.

GOLD AND SILVER CAKE.

This cake is baked in layers like jelly cake. Divide the silver cake batter and color it pink with a little cochineal; this gives you pink, white and yellow layers. Put together with frosting. Frost the top.

This can be put together like marble cake, first a spoonful of one kind, then another, until the dish is full.

BOSTON CREAM CAKES.

Put into a large-sized saucepan half a cup of butter and one cup of hot water; set it on the fire; when the mixture begins to boil, turn in a pint of sifted flour at once, beat and work it well with a vegetable masher until it is very smooth. Remove from the fire, and when cool enough add five eggs that have been well beaten, first the yolks and then the whites, also half a teaspoonful of soda and a teaspoonful of salt. Drop on buttered tins in large spoonfuls about two inches apart. Bake in a quick oven about fifteen minutes. When done and quite cold, open them on the side with a knife or scissors and put in as much of the custard as possible.

Cream for Filling.--Made of two eggs, three tablespoonfuls of sifted flour (or half cup of cornstarch) and one cup of sugar. Put two-thirds of a pint of milk over the fire in a double boiler; in a third of a pint of milk, stir the sugar, flour and beaten eggs. As soon as the milk looks like boiling, pour in the mixture and stir briskly for three minutes, until it thickens; then remove from the fire and add a teaspoonful of butter; when cool, flavor with vanilla or lemon and fill your cakes.

CHOCOLATE ECLAIRS.

Make the mixture exactly like the recipe for "Boston Cream Cakes." Spread it on buttered pans in oblong pieces about four inches long and one and a half wide, to be laid about two inches apart; they must be baked in a rather quick oven about twenty-five minutes. As soon as baked ice with chocolate icing, and when this is cold split them on one side and fill with the same cream as "Boston Cream Cakes."

HUCKLEBERRY CAKE.

Beat a cup of butter and two cups of sugar together until light, then add a half cup of milk, four eggs beaten separately, the yolks to a cream and the whites to a stiff froth, one teaspoonful of grated nutmeg, the same of cinnamon and two teaspoonfuls of baking powder. The baking powder to be rubbed into the flour. Bub one quart of huckleberries well with some flour and add them last, but do not mash them. Pour into buttered pans, about an inch thick; dust the tops with sugar and bake. It is better the day after baking.

SWEET STRAWBERRY CAKE.

Three eggs, one cupful of sugar, two of flour, one tablespoonful of butter, a teaspoonful, heaped, of baking powder. Beat the butter and sugar together and add the eggs well beaten. Stir in the flour and baking powder well sifted together. Bake in deep tin plate. This quantity will fill four plates. With three pints of strawberries mix a cupful of sugar and mash them a little. Spread the fruit between the layers of cake. The top layer of strawberries may be covered with a meringue made with the white of an egg and a tablespoonful of powdered sugar.

Save out the largest berries and arrange them around in circles on the top in the white frosting. Makes a very fancy dish, as well as a most delicious cake.

MOLASSES CUP CAKES.

One cup of butter, one of sugar, six eggs, five cupfuls of sifted flour, one tablespoonful of cinnamon, two tablespoonfuls of ginger, three teacupfuls of cooking molasses and one heaping teaspoonful of soda. Stir the butter and sugar to a cream; beat the eggs very light, the yolks and whites separately, and add to it; after which put in the spices; then the molasses and flour in rotation, stirring the mixture all the time; beat the whole well before adding the soda and but little afterwards. Put into well-buttered patty-pan tins and bake in a very moderate oven. A baker's recipe.

BAKERS' GINGER SNAPS.

Boil all together the following ingredients: Two cups of brown sugar, two cups of cooking molasses, one cup of shortening, which should be part butter, one large tablespoonful of ginger, one tablespoonful of ground cinnamon, one teaspoonful of cloves; remove from the fire and let it cool. In the meantime, sift four cups of flour and stir part of it into the above mixture. Now dissolve a teaspoonful of soda in a tablespoonful of warm water and beat into this mixture, stir in the remainder of the flour and make stiff enough to roll into long rolls about an inch in diameter, and cut off from the end into half-inch pieces. Place them on well-buttered tins, giving plenty of room to spread. Bake in a moderate oven. Let them cool before taking out of the tins.

GINGER COOKIES.

One cup sugar, one cup molasses, one cup butter, one egg, one tablespoonful vinegar, one tablespoonful ginger, one teaspoonful soda dissolved in boiling water, mix like cooky dough, rather soft.

GINGER SNAPS.

One cup brown sugar, two cups molasses, one large cup butter, two teaspoonfuls soda, two teaspoonfuls ginger, three pints flour to commence with; rub shortening and sugar together into the flour; add enough more flour to roll very smooth, very thin, and bake in a quick oven. The dough can be kept for days by putting it in the flour barrel under the flour, and bake a few at a time The more flour that can be worked in and the smoother they can be rolled, the better and more brittle they will be. Should be rolled out to wafer-like thinness. Bake quickly without burning. They should become perfectly cold before putting aside.

DOMINOES.

Have a plain cake baked in rather thin sheets and cut into small oblong pieces the size and shape of a domino, a trifle larger. Frost the top and sides. When the frosting is hard, draw the black lines and make the dots with a small brush dipped in melted chocolate. These are very nice for children's parties.

FANCY CAKES.

These delicious little fancy cakes may be made by making a rich jumble-paste--rolling out in any desired shape; cut some paste in thick, narrow strips and lay around your cakes, so as to form a deep, cup-like edge; place on a well-buttered tin and bake. When done, fill with iced fruit prepared as follows: Take rich, ripe peaches (canned ones will do if fine and well drained from all juice) cut in halves; plums, strawberries, pineapples cut in squares or small triangles, or any other available fruit, and dip in the white of an egg that has been very slightly beaten and then in pulverized sugar, and lay in the centre of your cakes.

WAFERS.

Dissolve four ounces of butter in half a teacup of milk; stir together four ounces of white sugar, eight ounces of sifted flour and the yolk of one egg, adding gradually the butter and milk, a tablespoonful of orange-flour water and a pinch of salt; mix it well. Heat the wafer-irons, butter their inner surfaces, put in a tablespoonful of the batter and close the irons immediately; put the irons over the fire, and turn them occasionally, until the wafer is cooked; when the wafers are all cooked roll them on a small round stick, stand them upon a sieve and dry them; serve with ices.

PEACH CAKES.

Take the yolks and whites of five eggs and beat them separately (the whites to a stiff froth.) Then mix the beaten yolks with half a pound of pulverized and sifted loaf or crushed sugar, and beat the two together thoroughly. Fifteen minutes will be none too long for the latter operation if you would have excellence with your cakes.

Now add half a pound of fine flour, dredging it in a little at a time, and then put in the whites of the eggs, beating the whole together for four or five minutes. Then with a large spoon, drop the batter upon a baking tin, which has been buttered and floured, being careful to have the cakes as nearly the same size as possible and resembling in shape the half of a peach. Have a quick oven ready and bake the cakes about ten minutes, watching them closely so that they may only come to a light brown color. Then take them out, spread the flat side of each with peach jam, and stick them together in pairs, covering the outside with a thin coat of icing, which when dry can be brushed over on one side of the cake, with a little cochineal water.

CUP CAKES.

Two cups of sugar, one cup of butter, one cup of milk, three cups and a half of flour and four eggs, half a teaspoonful of soda, large spoon cream of tartar; stir butter and sugar together and add the beaten yolks of the eggs, then the milk, then flavoring and the whites. Put cream of tartar in flour and add last. Bake in buttered gem-pans, or drop the batter, a teaspoonful at a time, in rows on flat buttered tins.

To this recipe may be added a cup of English currants or chopped raisins; and also another variety of cake may be made by adding a half cup citron sliced and floured, a half cupful of chopped almonds and lemon extract.

VARIEGATED CAKES.

One cup powdered sugar, one-half cup of butter creamed with the sugar, one-half cup of milk, four eggs, the whites only, whipped light, two and one-half cups prepared flour. Bitter almond flavoring, spinach juice and cochineal. Cream the butter and sugar; add the milk, flavoring, the whites and flour. Divide the batter into three parts. Bruise and pound a few leaves of spinach in a thin muslin bag until you can express the juice. Put a few drops of this into one portion of the batter, color another with cochineal, leaving the third white. Put a little of each into small, round pans or cups, giving a light stir to each color as you add the next. This will vein the cakes prettily. Put the white between the pink and green, that the tints may show better. If you can get pistachio nuts to pound up for the green, the cakes will be much nicer. Ice on sides and top.

CORNSTARCH CAKES.

One cupful each of butter and sweet milk and half a cup of cornstarch, two cupfuls each of sugar and flour, the whites of five eggs beaten to a stiff froth, two teaspoonfuls of cream of tartar and one of soda; flavor to taste. Bake in gem-tins or patty-pans.

SPONGE DROPS.

Beat to a froth three eggs and one teacup of sugar; stir into this one heaping coffeecup of flour, in which one teaspoonful of cream of tartar and half a teaspoonful of saleratus are thoroughly mixed. Flavor with lemon. Butter tin sheets with washed butter and drop in teaspoonfuls about three inches apart. Bake instantly in a very quick oven. Watch closely as they will burn easily. Serve with ice cream.

SAVORY BISCUITS OR LADY FINGERS.

Put nine tablespoonfuls of fine white sugar into a bowl and put the bowl into hot water to heat the sugar; when the sugar is thoroughly heated, break nine eggs into the bowl and beat them quickly until they become a little warm and rather thick; then take the bowl from the water and continue beating until it is nearly or quite cold; now stir in lightly nine tablespoonfuls of sifted flour; then with a paper funnel, or something of the kind, lay this mixture out upon papers, in biscuits three inches long and half an inch thick, in the form of fingers; sift sugar over the biscuits and bake them upon tins to a light brown; when they are done and cold, remove them from the papers, by wetting them on the back; dry them and they are ready for use. They are often used in making Charlotte Russe.

PASTRY SANDWICHES.

Puff paste, jam of any kind, the white of an egg, sifted sugar.

Roll the paste out thin; put half of it on a baking sheet or tin, and spread equally over it apricot, greengage, or any preserve that may be preferred. Lay over this preserve another thin paste, press the edges together all round, and mark the paste in lines with a knife on the surface, to show where to cut it when baked. Bake from twenty minutes to half an hour; and, a short time before being done, take the pastry out of the oven, brush it over with the white of an egg, sift over pounded sugar and put it back in the oven to color. When cold, cut it into strips; pile these on a dish pyramidically and serve.

This may be made of jelly-cake dough, and, after baking, allowed to cool before spreading with the preserve; either way is good, as well as fanciful.

NEAPOLITAINES.

One cup of powdered sugar, half a cup of butter, two tablespoonfuls of lemon juice, three whole eggs and three yolks, beaten separately, three cups of sifted flour. Put this all together with half a teaspoonful of soda dissolved in a tablespoonful of milk. If it is too stiff to roll out, add just enough more milk. Roll it a quarter of an inch thick and cut it out with any tin cutter. Place the cakes in a pan slightly greased and color the tops with beaten egg and milk, with some chopped almonds over them. Bake in a rather quick oven.

BRUNSWICK JELLY CAKES.

Stir one cup of powdered white sugar and one-half cup of butter together, till perfectly light; beat the yolks of three eggs till very thick and smooth; sift three cups of flour and stir it into the beaten eggs with the butter and sugar; add a teaspoonful of mixed spice (nutmeg, mace and cinnamon) and half a glass of rose-water or wine; stir the whole well and lay it on your paste-board, which must first be sprinkled with flour; if you find it so moist as to be unmanageable, throw in a little more flour; spread the dough into a sheet about half an inch thick and cut it out in round cakes with a biscuit-cutter; lay them in buttered pans and bake about five or six minutes; when cold, spread over the surface of each cake a liquor of fruit jelly or marmalade; then beat the whites of three or four eggs till they stand alone; beat into the froth, by degrees, a sufficiency of powdered loaf sugar to make it as thick as icing; flavor with a few drops of strong essence of lemon, and with a spoon heap it up on each cake, making it high in the centre; put the cakes into a cool oven, and as soon as the tops are colored a pale brown, take them out.

LITTLE PLUM CAKES.

One cup of sugar and half a cup of butter beaten to a smooth cream; add three well-beaten eggs, a teaspoonful of vanilla extract, four cups of sifted flour, one cup of raisins and one of currants, half of a teaspoonful of baking soda dissolved in a little water, and milk enough to make a stiff batter; drop this batter in drops on well-buttered tins and bake in a quick oven.

JUMBLES.

Cream together two cups of sugar and one of butter, add three well-beaten eggs and six tablespoonfuls of sweet milk, two teaspoonfuls of baking powder, flavor to taste, flour enough to make into a soft dough; do not roll it on the paste-board, but break off pieces of dough the size of a walnut and make into rings by rolling out rolls as large as your finger, and joining the ends; lay them on tins to bake, an inch apart, as it rises and spreads; bake in a moderate oven. These jumbles are very delicate and will keep a long time.

WINE JUMBLES.

One cup of butter, two of sugar, three eggs, one wine-glass of wine, one spoonful of vanilla and flour enough to roll out. Roll as thin as the blade of a knife and cut with an oval cutter. Bake on tin-sheets in a quick oven until a dark brown. These will keep a year if kept in a tin box and in a dry place.

COCOANUT JUMBLES.

Grate one large cupful of cocoanut; rub one cupful of butter with one and a half cupfuls of sugar; add three beaten eggs, whites and yolks separately, two tablespoonfuls of milk and five cupfuls of sifted flour; then add by degrees the grated nut, so as to make a stiff dough, rolled thin and cut with a round cutter, having a hole in the middle. Bake in a quick oven from five to ten minutes.

PHILADELPHIA JUMBLES.

Two cups of sugar, one cup of butter, eight eggs beaten light; essence of bitter almond or rose to taste; enough flour to enable you to roll them out.

Stir the sugar and butter to a light cream, then add the well-whipped eggs, the flavoring and flour; mix well together, roll out in powdered sugar in a sheet a quarter of an inch thick; cut into rings with a jagging-iron and bake in a quick oven on buttered tins.

ALMOND JUMBLES.

Three cupfuls of soft sugar, two cupfuls of flour, half a cupful of butter, one teacupful of loppered milk, five eggs well beaten, two tablespoonfuls of rose-water, three-quarters of a pound of almonds, blanched and chopped very fine, one teaspoonful of soda dissolved in boiling water.

Cream butter and sugar; stir in the beaten yolks the milk, flour, rose-water, almonds and, lastly, the beaten whites very lightly and quickly; drop in rings on buttered paper and bake at once.

FRUIT JUMBLES.

Two cups of sugar, one cup of butter, five cupfuls of flour, five eggs, one small teacupful of milk, in which dissolve half a teaspoonful of soda; cream the butter, add the sugar, cream again; then add yolks of eggs, the milk, beaten whites and flour; a little cinnamon, nutmeg, allspice and ground cloves and one-quarter of a pound of currants, rolled in flour.

COOKIES.

One cup of butter, two cups of sugar, a small teacupful of sweet milk, half a grated nutmeg and five cups of sifted flour, in which there has been sifted with it two teaspoonfuls of baking powder; mix into a soft dough and cut into round cakes; roll the dough as thin as pie crust. Bake in a quick oven a light brown. These can be made of sour milk and a teaspoonful of soda dissolved in it, or sour or sweet cream can be used in place of butter.

Water cookies made the same as above, using water in place of milk. Water cookies keep longer than milk cookies.

FAVORITE COOKIES.

One cup of butter, one and a half cups of sugar, one-half cup of sour milk one level teaspoonful of soda, a teaspoonful of grated nutmeg Flour enough to roll; make quite soft. Put a tablespoonful of fine sugar on a plate and dip the tops of each as you cut them out. Place on buttered tins and bake in a quick oven a light brown.

FRUIT COOKIES.

One cupful and a half of sugar, one cupful of butter, one-half cup of sweet milk, one egg, two teaspoonfuls of baking powder, a teaspoonful of grated nutmeg, three tablespoonfuls of English currants or chopped raisins. Mix soft and roll out, using just enough flour to stiffen sufficiently. Cut out with a large cutter, wet the tops with milk and sprinkle sugar over them. Bake on buttered tins in a quick oven.

CRISP COOKIES. (Very Nice.)

One cup of butter, two cups of sugar, three eggs well beaten, a teaspoonful of soda and two of cream of tartar, spoonful of milk, one teaspoonful of nutmeg and one of cinnamon. Flour enough to make a soft dough just stiff enough to roll out. Try a pint of sifted flour to begin with, working it in gradually. Spread a little sweet milk over each and sprinkle with sugar. Bake in a quick oven a light brown.

LEMON COOKIES.

Four cups of sifted flour, or enough for a stiff dough, one teacupful of butter, two cups of sugar, the juice of one lemon and the grated peel from the outside, three eggs whipped very light. Beat thoroughly each ingredient, adding, after all is in, a half teaspoonful of soda dissolved in a tablespoonful of milk. Roll out as any cookies and bake a light brown. Use no other wetting.

COCOANUT COOKIES.

One cup grated cocoanut, one and one-half cups sugar, three-fourths cup butter, one-half cup milk, two eggs, one large teaspoonful baking powder, one-half teaspoonful extract of vanilla and flour enough to roll out.

DOUGHNUTS OR FRIED CAKES.

Success in making good fried cakes depends as much on the cooking as the mixing. In the first place, there should be boiling lard enough to free them from the bottom of the kettle, so that they swim on the top, and the lard should never be so hot as to smoke or so cool as not to be at the boiling point; if it is, they soak grease and are spoiled. If it is at the right heat, the doughnuts will in about ten minutes be of a delicate brown outside and nicely cooked inside. Five or six minutes will cook a cruller. Try the fat by dropping a bit of the dough in first; if it is right, the fat will boil up when it is dropped in. They should be turned over almost constantly, which causes them to rise and brown evenly. When they are sufficiently cooked, raise them from the hot fat and drain them until every drop ceases dripping.

CRULLERS OR FRIED CAKES.

One and a half cupfuls of sugar, one cupful of sour milk, two eggs, two scant tablespoonfuls of melted butter, half a nutmeg grated, a large teaspoonful of cinnamon, a teaspoonful of salt and one of soda; make a little stiffer than biscuit dough, roll out a quarter of an inch thick, and cut with a fried-cake cutter, with a hole in the centre. Fry in hot lard.

These can be made with sweet milk and baking powder, using two heaping teaspoonfuls of the baking powder in place of soda.

RAISED DOUGHNUTS.

Old-fashioned "raised doughnuts" are seldom seen nowadays, but are easily made. Make a sponge as for bread, using a pint of warm water or milk, and a large half cupful of yeast; when the sponge is very light, add half a cupful of butter or sweet lard, a coffeecupful of sugar, a teaspoonful of salt and one small teaspoonful of soda dissolved in a little water, one tablespoonful of cinnamon, a little grated nutmeg; stir in now two well-beaten eggs, add sifted flour until it is the consistency of biscuit dough, knead it well, cover and let rise; then roll the dough out into a sheet half an inch thick, cut out with a very small biscuit-cutter, or in strips half an inch wide and three inches long, place them on greased tins, cover them well and let them rise before frying them. Drop them in very hot lard. Raised cakes require longer time than cakes made with baking powder. Sift powdered sugar over them as fast as they are fried, while warm. Our grandmothers put allspice into these cakes; that, however, is a matter of taste.

BAKERS' RAISED DOUGHNUTS.

Warm a teacupful of lard in a pint of milk; when nearly cool add enough flour to make a thick batter and add a small cupful of yeast; beat it well and set it to rise; when light work in gradually and carefully three cupfuls of sugar, the whipped whites of six eggs, half a teaspoonful of soda dissolved in a spoonful of milk, one teaspoonful of salt, a teaspoonful of ground cinnamon and half of a nutmeg grated; then work in gradually enough flour to make it stiff enough to roll out; let it rise again and when very light roll it out in a sheet an inch thick; cut into rounds; put into the centre of each round a large Sultana raisin, seeded, and mold into perfectly round balls; flatten a little; let them stand a few minutes before boiling them; have plenty of lard in the pot and when it boils drop in the cakes; when they are a light, brown take them out with a perforated skimmer; drain on soft white paper and roll, while warm, in fine powdered sugar.

Purcell's Bakery, New York City.

CRULLERS OR WONDERS.

Three eggs, three tablespoonfuls of melted lard or butter, three tablespoonfuls of sugar; mix very hard with sifted flour, as hard as can be rolled, and to be rolled very thin like pie crust; cut in squares three inches long and two wide, then cut several slits or lines lengthwise to within a quarter of an inch of the edges of the ends; run your two forefingers through every other slit; lay them down on the board edgewise and dent them. These are very dainty when fried. Fry in hot lard a light brown.

GERMAN DOUGHNUTS.

One pint of milk; four eggs, one small tablespoonful of melted butter, flavoring, salt to taste; first boil the milk and pour it, while hot, over a pint of flour; beat it very smooth and when it is cool have ready the yolks of the eggs well beaten; add them to the milk and flour, beaten well into it, then add the well-beaten whites; then, lastly, add the salt and as much more flour as will make the whole into a soft dough; flour your board, turn your dough upon it, roll it in pieces as thick as your finger and turn them in the form of a ring; cook in plenty of boiling lard. A nice breakfast cake with coffee.

NUT CAKES. (Fried.)

Beat two eggs well, add to them one ounce of sifted sugar, two ounces of warmed butter, two tablespoonfuls of yeast, a teacupful of luke-warm milk and a little salt. Whip all well together, then stir in by degrees one pound of flour, and, if requisite, more milk, making thin dough. Beat it until it falls from the spoon, then set it to rise. When it has risen make butter or lard hot in a frying pan, cut from the light dough little pieces the size of a walnut, and, without molding or kneading, fry them pale brown. As they are done lay them on a napkin to absorb any of the fat.

TRIFLES.

Work one egg and a tablespoonful of sugar to as much flour as will make a stiff paste; roll it as thin as a dollar piece and cut it into small round or square cakes; drop two or three at a time into the boiling lard; when they rise to the surface and turn over they are done; take them out with a skimmer and lay them on an inverted sieve to drain. When served for dessert or supper put a spoonful of jelly on each.

PUFF-BALL DOUGHNUTS.

These doughnuts, eaten fresh and warm, are a delicious breakfast dish and are quickly made. Three eggs, one cupful of sugar, a pint of sweet milk, salt, nutmeg and flour enough to permit the spoon to stand upright in the mixture; add two heaping teaspoonfuls of baking powder to the flour; beat all until very light. Drop by the dessertspoonful into boiling lard. These will not absorb a bit of fat and are not at all rich and consequently are the least injurious of this kind of cakes.

PASTRY, PIES AND TARTS.

GENERAL REMARKS.

Use the very best materials in making pastry; the shortening should be fresh, sweet and hard; the water cold (ice-water is best), the paste rolled on a cold board and all handled as little as possible. When the crust is made, it makes it much more flaky and puff much more to put it in a dish covered with a cloth and set in a very cold place for half an hour, or even an hour; in summer, it could be placed in the ice box.

A great improvement is made in pie crust by the addition of about a heaping teaspoonful of baking powder to a quart of flour, also brushing the paste as often as rolled out, and the pieces of butter placed thereon, with the white of an egg, assists it to rise in leaves or flakes. As this is the great beauty of puff paste, it is as well to try this method.

If currants are to be used in pies, they should be carefully picked over and washed in several waters, dried in a towel and dredged with flour before they are suitable for use.

Raisins, and all dried fruits for pies and cakes, should be seeded stoned and dredged with flour before using.

Almonds should be blanched by pouring boiling water upon them and then slipping the skin off with the fingers. In pounding them, always add a little rose or orange-water, with fine sugar, to prevent their becoming oily.

Great care is requisite in heating an oven for baking pastry. If you can hold your hand in the heated oven while you count twenty, the oven has just the proper temperature and it should be kept at this temperature as long as the pastry is in; this heat will bake to a light brown and will give the pastry a fresh and flaky appearance. If you suffer the heat to abate, the under crust will become heavy and clammy and the upper crust will fall in.

Another good way to ascertain when the oven is heated to the proper degree for puff paste: put a small piece of the paste in previous to baking the whole, and then the heat can thus be judged of.

Pie crust can be kept a week, and the last be better than the if put in a tightly covered dish and set in the ice chest in summer and in a cool place in winter, and thus you can make a fresh pie every day with little trouble.

In baking custard, pumpkin or squash pies, it is well, in order that the mixture may not be absorbed by the paste, to first partly bake the paste before adding it, and when stewed fruit is used the filling should be perfectly cool when put in, or it will make the bottom crust sodden.

HOW TO MAKE A PIE.

After making the crust, take a portion of it, roll it out and fit it to a buttered pie-plate by cutting it off evenly around the edge; gather up the scraps left from cutting and make into another sheet for the top crust; roll it a little thinner than the under crust; lap one-half over the other and cut three or four slits about a quarter of an inch from the folded edge (this prevents the steam from escaping through the rim of the pie, and causing the juices to run out from the edges). Now fill your pie-plate with your prepared filling, wet the top edge of the rim, lay the upper crust across the centre of the pie, turn back the half that is lapped over, seal the two edges together by slightly pressing down with your thumb, then notch evenly and regularly with a three-tined fork, dipping occasionally in flour to prevent sticking. Bake in a rather quick oven a light brown, and until the filling boils up through the slits in the upper crust.

To prevent the juice soaking through into the crust, making it soggy wet the under crust with the white of an egg, just before you put in the pie mixture. If the top of the pie is brushed over with the egg, it gives it a beautiful glaze.

FOR ICING PASTRY.

To ice pastry, which is the usual method adopted for fruit tarts and sweet dishes of pastry, put the white of an egg on a plate and with the blade of a knife beat it to a stiff froth. When the pastry is nearly baked, brush it over with this and sift over some pounded sugar; put it back into the oven to set the glaze and in a few minutes it will be done. Great care should be taken that the paste does not catch or burn in the oven, which is very liable to do after the icing is laid on.

Or make a meringue by adding a tablespoonful of white sugar to the beaten white of one egg. Spread over the top and slightly brown in the oven.

FINE PUFF PASTE.

Into one quart of sifted flour mix two teaspoonfuls of baking powder and a teaspoonful of salt; then sift again. Measure out one teacupful of butter and one of lard, hard and cold. Take the lard and rub into the flour until a very fine smooth paste. Then put in just enough ice-water, say half a cupful, containing a beaten white of egg, to mix a very stiff dough. Boll it out into a thin sheet, spread with one-fourth of the butter, sprinkle over with a little flour, then roll up closely in a long roll, like a scroll, double the ends towards the centre, flatten and re-roll, then spread again with another quarter of the butter. Repeat this operation until the butter is used up. Put it on an earthen dish, cover it with a cloth and set it in a cold place, in the ice box in summer; let it remain until cold; an hour or more before making out the crust. Tarts made with this paste cannot be cut with a knife when fresh; they go into flakes at the touch.

You may roll this pastry in any direction, from you, toward you, sideways, any way, it matters not, but you must have nice flour, ice-water and very little of it, and strength to roll it, if you would succeed.

This recipe I purchased from a colored cook on one of the Lake Michigan steamers many years ago, and it is, without exception, the finest puff paste I have ever seen.

PUFF PASTE FOR PIES.

One quart of pastry flour, one pint of butter, one tablespoonful of salt, one of sugar, one and a quarter cupfuls of ice-water. Wash the hands with soap and water and dip them first in very hot and then in cold water. Rinse a large bowl or pan with boiling water and then with cold. Half fill it with cold water. Wash the butter in this, working it with the hands until it is light and waxy. This frees it from the salt and buttermilk and lightens it, so that the pastry is more delicate. Shape the butter into two thin cakes and put in a pan of ice-water to harden. Mix the salt and sugar with the flour. With the hands, rub one-third of the butter into the flour. Add the water, stirring with a knife. Stir quickly and vigorously until the paste is a smooth ball. Sprinkle the board lightly with flour. Turn the paste on this and pound quickly and lightly with the rolling-pin. Do not break the paste. Roll from you and to one side; or if easier to roll from you all the time, turn the paste around. When it is about one-fourth of an inch thick, wipe the remaining butter, break it in bits and spread these on the paste. Sprinkle lightly with flour. Fold the paste, one-third from each side, so that the edges meet. Now fold from the ends, but do not have these meet. Double the paste, pound lightly and roll down to about one-third of an inch in thickness. Fold as before and roll down again. Repeat this three times if for pies and six times if for vol-au-vents, patties, tarts, etc. Place on the ice to harden, when it has been rolled the last time. It should be in the ice chest at least an hour before being used. In hot weather, if the paste sticks when being rolled down, put it on a tin sheet and place on ice. As soon as it is chilled, it will roll easily. The less flour you use in rolling out the paste, the tenderer it will be. No matter how carefully every part of the work may be done, the paste will not be good if much flour is used.

Maria Parloa.

SOYER'S RECIPE FOR PUFF PASTE.

To every pound of flour allow the yolk of one egg, the juice of one lemon, half a saltspoonful of salt, cold water, one pound of fresh butter.

Put the flour onto the paste-board; make a hole in the centre, into which put the yolk of the egg, the lemon juice and salt; mix the whole with cold water (this should be iced in summer if convenient) into a soft, flexible paste with the right hand, and handle it as little as possible; then squeeze all the buttermilk from the butter, wring it in a cloth and roll out the paste; place the butter on this and fold the edges of the paste over, so as to hide it; roll it out again to the thickness of a quarter of an inch; fold over one-third, over which again pass the rolling-pin; then fold over the other third, thus forming a square; place it with the ends, top and bottom before you, shaking a little flour both under and over, and repeat the rolls and turns twice again as before. Flour a baking-sheet, put the paste on this and let it remain on ice or in some cool place for half an hour; then roll twice more, turning it as before; place it again upon the ice for a quarter of an hour, give it two more rolls, making seven in all, and it is ready for use when required.

RULE FOR UNDER CRUST.

A good rule for pie crust for a pie requiring only an under crust, as a custard or pumpkin pie, is: Three large tablespoonfuls of flour sifted, rubbing into it a large tablespoonful of cold butter, or part butter and part lard, and a pinch of salt, mixing with cold water enough to form a smooth, stiff paste, and rolled quite thin.

PLAIN PIE CRUST.

Two and a half cupfuls of sifted flour, one cupful of shortening, half butter and half lard cold, a pinch of salt, a heaping teaspoonful of baking powder sifted through the flour. Rub thoroughly the shortening into the flour. Mix together with half a teacupful of cold water, or enough to form a rather stiff dough; mix as little as possible, just enough to get it into shape to roll out; it must be handled very lightly. This rule is for two pies.

When you have a little pie crust left do not throw it away; roll it thin, cut in small squares and bake. Just before tea put a spoonful of raspberry jelly on each square.

PUFF PASTE OF SUET.

Two cupfuls of flour, one-half teaspoonful of salt, one teaspoonful of baking powder, one cup of chopped suet, freed of skin, and chopped very fine, one cupful of water. Place the flour, sifted with the powder in a bowl, add suet and water; mix into smooth, rather firm dough.

This paste is excellent for fruit puddings and dumplings that are boiled; if it is well made, it will be light and flaky and the suet impreceptible. It is also excellent for meat pies, baked or boiled. All the ingredients should be very cold when mixing, and the suet dredged with flour after it is chopped, to prevent the particles from adhering to each other.

POTATO CRUST.

Boil and mash a dozen medium-sized potatoes, add one good teaspoonful of salt, two tablespoonfuls of cold butter and half a cupful of milk or cream. Stiffen with flour sufficient to roll out. Nice for the tops of meat pies.

TO MAKE PIE CRUST FLAKY.

In making a pie, after you have rolled out your top crust, cut it about the right size, spread it over with butter, then shake sifted flour over the butter, enough to cover it well. Cut a slit in the middle place it over the top of your pie, and fasten the edges as any pie. Now take the pie on your left hand and a dipper of cold water in your right hand; tip the pie slanting a little, pour over the water sufficiently to rinse off the flour. Enough flour will stick to the butter to fry into the crust, to give it a fine, blistered, flaky look, which many cooks think is much better than rolling the butter into the crust.

TARTLETS. No. 1.

Tarts of strawberry or any other kind of preserves are generally made of the trimmings of puff paste rolled a little thicker than the ordinary pies; then cut out with a round cutter, first dipped in hot water, to make the edges smooth, and placed in small tart-pans, first pricking a few holes at the bottom with a fork before placing them in the oven. Bake from ten to fifteen minutes. Let the paste cool a little; then fill it with preserve. By this manner, both the flavor and color of the jam are preserved, which would be lost were it baked in the oven on the paste; and, besides, so much jam is not required.

TARTLETS. No. 2.

Tartlets are nice made in this manner: Roll some good puff paste out thin, and cut it into two and a half inch squares; brush each square over with the white of an egg, then fold down the corners, so that they all meet in the middle of each piece of paste; slightly press the two pieces together, brush them over with the egg, sift over sugar and bake in a nice quick oven for about a quarter of an hour. When they are done, make a little hole in the middle of the paste and fill it up with apricot jam, marmalade, or red currant jelly. Pile them high in the centre of a dish on a napkin and garnish with the same preserves the tartlets are filled with.

PATTIES, OR SHELLS FOR TARTS.

Roll out a nice puff paste thin; cut out with a glass or cookie-cutter and with a wine-glass or smaller cutter, cut out the centre of two out of three; lay the rings thus made on the third, and bake at once. May be used for veal or oyster patties, or filled with jelly, jam or preserves, as tarts. Or shells may be made by lining patty-pans with paste. If the paste is light, the shells will be fine. Filled with jelly and covered with meringue (tablespoonful of sugar to the white of one egg) and browned in oven, they are very nice to serve for tea.

If the cutters are dipped in hot water, the edges of the tartlets will rise much higher and smoother when baking.

TARTS.

Larger pans are required for tarts proper, the size of small, shallow pie-tins; then after the paste is baked and cooled and filled with the jam or preserve, a few stars or leaves are placed on the top, or strips of paste, criss-crossed on the top, all of which have been previously baked on a tin by themselves.

Dried fruit, stewed until thick, makes fine tart pies, also cranberries stewed and well sweetened.

GREEN APPLE PIE.

Peel, core and slice tart apples enough for a pie; sprinkle over about three tablespoonfuls of sugar, a teaspoonful of cinnamon, a small level tablespoonful of sifted flour, two tablespoonfuls of water, a few bits of butter, stir all together with a spoon; put it into a pie-tin lined with pie paste; cover with a top crust and bake about forty minutes.

The result will be a delicious, juicy pie.

APPLE CUSTARD PIE. No. 1.

Three cupfuls of milk, four eggs and one cupful of sugar, two cupfuls of thick stewed apples, strained through a colander. Beat the whites and yolks of the eggs lightly and mix the yolks well with the apples, flavoring with nutmeg. Then beat into this the milk and, lastly, the whites. Let the crust partly bake before turning in this filling. To be baked with only the one crust, like all custard pies.

APPLE CUSTARD PIE. No. 2.

Select fair sweet apples, pare and grate them, and to every teacupful of the apple add two eggs well beaten, two tablespoonfuls of fine sugar, one of melted butter, the grated rind and half the juice of one lemon, half a wine-glass of brandy and one teacupful of milk; mix all well and pour into a deep plate lined with paste; put a strip of the paste around the edge of the dish and bake thirty minutes.

APPLE CUSTARD PIE. No. 3.

Lay a crust in your plates; slice apples thin and half fill your plates; pour over them a custard made of four eggs and one quart of milk, sweetened and seasoned to your taste.

APPLE CUSTARD PIE. No. 4.

Peel sour apples and stew until soft, and not much water left in them; then rub through a colander; beat three eggs for each pie to be baked and put in at the rate of one cupful of butter and one of sugar for three pies; season with nutmeg.

IRISH APPLE PIE.

Pare and take out the cores of the apples, cutting each apple into four or eight pieces, according to their size. Lay them neatly in a baking dish, seasoning them with brown sugar and any spice, such as pounded cloves and cinnamon, or grated lemon peel. A little quince marmalade gives a fine flavor to the pie. Add a little water and cover with puff paste. Bake for an hour.

MOCK APPLE PIE.

Crush finely with a rolling pin, one large Boston cracker; put it into a bowl and pour upon it one teacupful of cold water; add one teacupful of fine white sugar, the juice and pulp of one lemon, half a lemon rind grated and a little nutmeg; line the pie-plate with half puff paste, pour in the mixture, cover with the paste and bake half an hour.

These are proportions for one pie.

APPLE AND PEACH MERINGUE PIE.

Stew the apples or peaches and sweeten to taste. Mash smooth and season with nutmeg. Fill the crusts and bake until just done. Put on no top crust. Take the whites of three eggs for each pie and whip to a stiff froth, and sweeten with three tablespoonfuls of powdered sugar. Flavor with rose-water or vanilla; beat until it will stand alone; then spread it on the pie one-half to one inch thick; set it back into the oven until the meringue is well "set." Eat cold.

COCOANUT PIE. No. 1.

One-half cup desiccated cocoanut soaked in one cupful of milk, two eggs, one small cupful of sugar, butter the size of an egg. This is for one small-sized pie. Nice with a meringue on top.

COCOANUT PIE. No. 2.

Cut off the brown part of the cocoanut, grate the white part, mix it with milk and set it on the fire and let it boil slowly eight or ten minutes. To a pound of the grated cocoanut, allow a quart of milk, eight eggs, four tablespoonfuls of sifted white sugar, a glass of wine, a small cracker, pounded fine, two spoonfuls of melted butter and half a nutmeg. The eggs and sugar should be beaten together to a froth, then the wine stirred in. Put them into the milk and cocoanut, which should be first allowed to get quite cool; add the cracker and nutmeg, turn the whole into deep pie plates, with a lining and rim of puff paste. Bake them as soon as turned into the plates.

CHOCOLATE CUSTARD PIE. No. 1.

One-quarter cake of Baker's chocolate, grated; one pint of boiling water, six eggs, one quart of milk, one-half cupful of white sugar, two teaspoonfuls of vanilla. Dissolve the chocolate in a very little milk, stir into the boiling water and boil three minutes. When nearly cold beat up with this the yolks of all the eggs and the whites of three. Stir this mixture into the milk, season and pour into shells of good paste. When the custard is "set"--but not more than half done--spread over it the whites whipped to a froth, with two tablespoonfuls of sugar. You may bake these custards without paste, in a pudding dish or cups set in boiling water.

CHOCOLATE PIE. No. 2.

Put some grated chocolate into a basin and place on the back of the stove and let it melt (do not add any water to it); beat one egg and some sugar in it; when melted, spread this on the top of a custard pie. Lovers of chocolate will like this.

LEMON PIE. No. 1. (Superior.)

Take a deep dish, grate into it the outside of the rind of two lemons; add to that a cup and a half of white sugar, two heaping tablespoonfuls of unsifted flour, or one of cornstarch; stir it well together, then add the yolks of three well-beaten eggs, beat this thoroughly, then add the juice of the lemons, two cups of water and a piece of butter the size of a walnut. Set this on the fire in another dish containing boiling water and cook it until it thickens, and will dip up on the spoon like cold honey. Remove from the fire, and when cooled, pour it into a deep pie-tin, lined with pastry; bake, and when done, have ready the whites, beaten stiff, with three small tablespoonfuls of sugar. Spread this over the top and return to the oven, to set and brown slightly. This makes a deep, large sized pie, and very superior.

Ebbitt House, Washington.

LEMON PIE. No. 2.

One coffee cupful of sugar, three eggs, one cupful of water, one tablespoonful of melted butter, one heaping tablespoonful of flour, the juice and a little of the rind of one lemon. Reserve the whites of the eggs, and after the pie is baked, spread them over the top beaten lightly-with a spoonful of sugar, and return to the oven until it is a light brown.

This may be cooked before it is put into the crust or not, but it is rather better to cook it first in a double boiler or dish. It makes a medium-sized pie. Bake from thirty-five to forty minutes.

LEMON PIE. No. 3.

Moisten a heaping tablespoonful of cornstarch with a little cold water, then add a cupful of boiling water; stir over the fire till it boils and cook the cornstarch, say two or three minutes; add teaspoonful of butter and a cupful of sugar; take off the fire and, when slightly cooled, add an egg well beaten and the juice and grated rind of a fresh lemon. Bake with a crust. This makes one small pie.

LEMON PIE. No. 4.

Two large, fresh lemons, grate off the rind, if not bitter reserve it for the filling of the pie, pare off every bit of the white skin of the lemon (as it toughens while cooking); then cut the lemon into very thin slices with a sharp knife and take out the seeds; two cupfuls of sugar, three tablespoonfuls of water and two of sifted flour. Put into the pie a layer of lemon, then one of sugar, then one of the grated rind and, lastly, of flour, and so on till the ingredients are used; sprinkle the water over all, and cover with upper crust. Be sure to have the under crust lap over the upper, and pinch it well, as the syrup will cook all out if care is not taken when finishing the edge of crust. This quantity makes one medium-sized pie.

ORANGE PIE.

Grate the rind of one and use the juice of two large oranges. Stir together a large cupful of sugar and a heaping tablespoonful of flour; add to this the well-beaten yolks of three eggs, two tablespoonfuls of melted butter. Reserve the whites for frosting. Turn this into a pie-pan lined with pie paste and bake in a quick oven. When done so as to resemble a finely baked custard, spread on the top of it the beaten whites, which must be sweetened with two tablespoonfuls of sugar; spread evenly and return to the oven and brown slightly.

The addition of the juice of half a lemon improves it, if convenient to have it.

BAKERS' CUSTARD PIE.

Beat up the yolks of three eggs to a cream. Stir thoroughly a tablespoonful of sifted flour into three tablespoonfuls of sugar; this separates the particles of flour so that there will be no lumps; then add it to the beaten yolks, put in a pinch of salt, a teaspoonful of vanilla and a little grated nutmeg; next the well-beaten whites of the eggs; and, lastly, a pint of scalded milk (not boiled) which has been cooled; mix this in by degrees and turn all into a deep pie-pan lined with puff paste, and bake from twenty-five to thirty minutes.

I received this recipe from a celebrated cook in one of our best New York bakeries. I inquired of him "why it was that their custard pies had that look of solidity and smoothness that our home-made pies have not." He replied, "The secret is the addition of this bit of flour--not that it thickens the custard any to speak of, but prevents the custard from breaking or wheying and gives that smooth appearance when cut."

CREAM PIE.

Pour a pint of cream upon one and a half cupfuls of sugar; let it stand until the whites of three eggs have been beaten to a stiff froth; add this to the cream and beat up thoroughly; grate a little nutmeg over the mixture and bake without an upper crust. If a tablespoonful of sifted flour is added to it, as the above Custard Pie recipe, it would improve it.

WHIPPED CREAM PIE.

Line a pie plate with a rich crust and bake quickly in a hot oven. When done, spread with a thin layer of jelly or jam, then whip one cupful of thick sweet cream until it is as light as possible; sweeten with powdered sugar and flavor with vanilla; spread over the jelly or jam; set the cream where it will get very cold before whipping.

CUSTARD PIE.

Beat together until very light the yolks of four eggs and four tablespoonfuls of sugar, flavor with nutmeg or vanilla; then add the four beaten whites, a pinch of salt and, lastly, a quart of sweet milk; mix well and pour into tins lined with paste. Bake until firm.

BOSTON CREAM PIE.

Cream Part.--Put on a pint of milk to boil. Break two eggs into a dish and add one cup of sugar and half a cup of flour previously mixed after beating well, stir it into the milk just as the milk commences to boil; add an ounce of butter and keep on stirring one way until it thickens; flavor with vanilla or lemon.

Crust Part.--Three eggs beaten separately, one cup of granulated sugar, one and a half cups of sifted flour, one large teaspoonful of baking powder and two tablespoonfuls of milk or water. Divide the batter in half and bake on two medium-sized pie-tins. Bake in a rather quick oven to a straw color. When done and cool, split each one in half with a sharp broad-bladed knife, and spread half the cream between each. Serve cold.

The cake part should be flavored the same as the custard.

MOCK CREAM PIE.

Take three eggs, one pint of milk, a cupful of sugar, two tablespoonfuls of cornstarch or three of flour; beat the sugar, cornstarch and yolks of the eggs together; after the milk has come to a boil, stir in the mixture and add a pinch of salt and about a teaspoonful of butter. Make crust the same as any pie; bake, then fill with the custard, grate over a little nutmeg and bake again. Take the whites of the eggs and beat to a stiff froth with two tablespoonfuls of sugar, spread over the top and brown in a quick oven.

FRUIT CUSTARD PIE.

Any fruit custard, such as pineapple, banana, can be readily made after the recipe of APPLE CUSTARD PIE.

CHERRY PIE.

Line your pie plate with good crust, fill half full with ripe cherries; sprinkle over them about a cupful of sugar, a teaspoonful of sifted flour, dot a few bits of butter over that. Now fill the crust full to the top. Cover with the upper crust and bake.

This is one of the best of pies, if made correctly, and the cherries in any case should be stoned.

CURRANT PIE.

Make in just the same way as the "Cherry Pie," unless they are somewhat green, then they should be stewed a little.

RIPE CURRANT PIE.

One cupful of mashed ripe currants, one of sugar, two tablespoonfuls of water, one of flour, beaten with the yolks of two eggs. Bake; frost the top with the beaten whites of the eggs and two tablespoonfuls powdered sugar and brown in oven.

GREEN TOMATO PIE.

Take medium-sized tomatoes, pare and cut out the stem end. Having your pie-pan lined with paste made as biscuit dough, slice the tomatoes very thin, filling the pan somewhat heaping, then grate over it a nutmeg; put in half a cup of butter and a medium cup of sugar, if the pan is rather deep. Sprinkle a small handful of flour over all, pouring in half a cup of vinegar before adding the top crust. Bake half an hour in a moderately hot oven, serving hot. Is good; try it.

APRICOT MERINGUE PIE.

A canned apricot meringue pie is made by cutting the apricots fine and mixing them with half a cup of sugar and the beaten yolk of an egg; fill the crust and bake. Take from the oven, let it stand for two or three minutes, cover with a meringue made of the beaten white of an egg and one tablespoonful of sugar. Set back in a slow oven until it turns a golden brown. The above pie can be made into a tart without the addition of the meringue by adding criss-cross strips of pastry when the pie is first put into the oven.

All of the above are good if made from the dried and stewed apricots instead of the canned and are much cheaper.

Stewed dried apricots are a delicious addition to mince meat. They may be used in connection with minced apples, or to the exclusion of the latter.

HUCKLEBERRY PIE.

Put a quart of picked huckleberries into a basin of water; take off, whatever floats; take up the berries by the handful, pick out all the stems and unripe berries and put them into a dish; line a buttered pie, dish with a pie paste, put in the berries half an inch deep, and to a quart of berries, put half of a teacupful of brown sugar; dredge a teaspoonful of flour over, strew a saltspoonful of salt and a little nutmeg grated over; cover the pie, cut a slit in the centre, or make several small incisions on either side of it; press the two crusts together around the edge, trim it off neatly with a sharp knife and bake in a quick oven for three-quarters of an hour.

BLACKBERRY PIE.

Pick the berries clean, rinse them in cold water and finish as directed for huckleberries.

MOLASSES PIE.

Two teacupfuls of molasses; one of sugar, three eggs, one tablespoonful of melted butter, one lemon, nutmeg; beat and bake in pastry.

LEMON RAISIN PIE.

One cup of chopped raisins, seeded, and the juice and grated rind of one lemon, one cupful of cold water, one tablespoonful of flour, one cupful of sugar, two tablespoonfuls of butter. Stir lightly together and bake with upper and under crust.

RHUBARB PIE.

Cut the large stalks off where the leaves commence, strip off the outside skin, then cut the stalks in pieces half an inch long; line a pie dish with paste rolled rather thicker than a dollar piece, put a layer of the rhubarb nearly an inch deep; to a quart bowl of cut rhubarb put a large teacupful of sugar; strew it over with a saltspoonful of salt and a little nutmeg grated; shake over a little flour; cover with a rich pie crust, cut a slit in the centre, trim off the edge with a sharp knife and bake in a quick oven until the pie loosens from the dish. Rhubarb pies made in this way are altogether superior to those made of the fruit stewed.

RHUBARB PIE. (Cooked.)

Skin the stalks, cut them into small pieces, wash and put them in a stewpan with no more water than what adheres to them; when cooked, mash them fine and put in a small piece of butter; when cool, sweeten to taste; if liked, add a little lemon-peel, cinnamon or nutmeg; line your plate with thin crust, put in the filling, cover with crust and bake in a quick oven; sift sugar over it when served.

PINEAPPLE PIE.

A grated pineapple, its weight in sugar, half its weight in butter, one cupful of cream, five eggs; beat the batter to a creamy froth, add the sugar and yolks of the eggs, continue beating till very light; add the cream, the pineapple grated and the whites of the eggs beaten to a stiff froth. Bake with an under crust. Eat cold.

GRAPE PIE.

Pop the pulps out of the skins into one dish and put the skins into another. Then simmer the pulp a little over the fire to soften it; remove it and rub it through a colander to separate it from the seeds. Then put the skins and pulp together and they are ready for pies or for canning or putting in jugs for other use. Fine for pies.

DAMSON OR PLUM PIE.

Stew the damsons whole in water only sufficient to prevent their burning; when tender and while hot, sweeten them with sugar and let them stand until they become cold; then pour them into pie dishes lined with paste, dredge flour upon them, cover them with the same paste, wet and pinch together the edges of the paste, cut a slit in the centre of the cover through which the vapor may escape and bake twenty minutes.

PEACH PIE.

Peel, stone and slice the peaches. Line a pie plate with crust and lay in your fruit, sprinkling sugar liberally over them in proportion to their sweetness. Allow three peach kernels chopped fine to each pie; pour in a very little water and bake with an upper crust, or with cross-bars of paste across the top.

DRIED FRUIT PIES.

Wash the fruit thoroughly, soak over night in water enough to cover. In the morning stew slowly until nearly done in the same water. Sweeten to taste. The crust, both upper and under, should be rolled thin; a thick crust to a fruit pie is undesirable.

RIPE BERRY PIES.

All made the same as "Cherry Pie." Line your pie-tin with crust, fill half full of berries, shake over a tablespoonful of sifted flour (if very juicy) and as much sugar as is necessary to sweeten sufficiently. Now fill up the crust to the top, making quite full. Cover with crust and bake about forty minutes.

Huckleberry and blackberry pies are improved by putting into them a little ginger and cinnamon.

JELLY AND PRESERVED FRUIT PIES.

Preserved fruit requires no baking; hence, always bake the shell and put in the sweetmeats afterwards; you can cover with whipped cream, or bake a top crust shell; the former is preferable for delicacy.

CRANBERRY PIE.

Take fine, sound, ripe cranberries and with a sharp knife split each one until you have a heaping coffeecupful; put them in a vegetable dish or basin; put over them one cupful of white sugar, half a cup of water, a tablespoon full of sifted flour; stir it all together and put into your crust. Cover with an upper crust and bake slowly in a moderate oven. You will find this the true way of making a cranberry pie.

Newport Style.

CRANBERRY TART PIE.

After having washed and picked over the berries, stew them well in a little water, just enough to cover them; when they burst open and become soft, sweeten them with plenty of sugar, mash them smooth (some prefer them not mashed); line your pie-plates with thin puff paste, fill them and lay strips of paste across the top. Bake in a moderate oven. Or you may rub them through a colander to free them from the skins.

GOOSEBERRY PIE.

Can be made the same as "Cranberry Tart Pie," or an upper crust can be put on before baking. Serve with boiled custard or a pitcher of good sweet cream.

STEWED PUMPKIN OR SQUASH FOR PIES.

Deep-colored pumpkins are generally the best. Cut a pumpkin or squash in half, take out the seeds, then cut it up in thick slices, pare the outside and cut again in small pieces. Put it into a large pot or saucepan with a very little water; let it cook slowly until tender. Now set the pot on the back of the stove, where it will not burn, and cook slowly, stirring often until the moisture is dried out and the pumpkin looks dark and red. It requires cooking a long time, at least half a day, to have it dry and rich. When cool press through a colander.

BAKED PUMPKIN OR SQUASH FOR PIES.

Cut up in several pieces, do not pare it; place them on baking tins and set them in the oven; bake slowly until soft, then take them out, scrape all the pumpkin from the shell, rub it through a colander. It will be fine and light and free from lumps.

PUMPKIN PIE. No. 1.

For three pies: One quart of milk, three cupfuls of boiled and strained pumpkin, one and one-half cupfuls of sugar, one-half cupful of molasses, the yolks and whites of four eggs beaten separately, a little salt, one tablespoonful each of ginger and cinnamon. Beat all together and bake with an under crust.

Boston marrow or Hubbard squash may be substituted for pumpkin and are much preferred by many, as possessing a less strong flavor.

PUMPKIN PIE. No. 2.

One quart of stewed pumpkin pressed through a sieve, nine eggs, whites and yolks beaten separately, two scant quarts of milk, one teaspoonful of mace, one teaspoonful of cinnamon and the same of nutmeg, one and one-half cupfuls of white sugar, or very light brown. Beat all well together and bake in crust without cover.

A tablespoonful of brandy is a great improvement to pumpkin, or squash pies.

PUMPKIN PIE WITHOUT EGGS.

One quart of properly stewed pumpkin pressed through a colander; to this add enough good, rich milk, sufficient to moisten it enough to fill two good-sized earthen pie-plates, a teaspoonful of salt, half a cupful of molasses or brown sugar, a tablespoonful of ginger, one teaspoonful of cinnamon or nutmeg. Bake in a moderately slow oven three-quarters of an hour.

SQUASH PIE.

One pint of boiled dry squash, one cupful of brown sugar, three eggs, two tablespoonfuls of molasses, one tablespoonful of melted butter one tablespoonful of ginger, one teaspoonful of cinnamon, a pinch of salt and one pint of milk. This makes two pies, or one large deep one.

SWEET POTATO PIE.

One pound of steamed sweet potatoes finely mashed,-two cups sugar, one cup cream, one-half cup butter, three well-beaten eggs, flavor with lemon or nutmeg and bake in pastry shell. Fine.

COOKED MEAT FOR MINCE PIES.

In order to succeed in having good mince pie, it is quite essential to cook the meat properly, so as to retain its juices and strength of flavor.

Select four pounds of lean beef, the neck piece is as good as any; wash it and put it into a kettle with just water enough to cover it; take off the scum as it reaches the boiling point, add hot water from time to time, until it is tender, then season with salt and pepper; take off the cover and let it boil until almost dry, or until the juice has boiled back into the meat. When it looks as though it was beginning to fry in its own juice, it is time to take up and set aside to get cold, which should be done the day before needed. Next day, when making the mince meat, the bones, gristle and stringy bits should be well picked out before chopping.

MINCE PIES. No. 1.

The "Astor House," some years ago, was famous for its "mince pies." The chief pastry cook at that time, by request, published the recipe. I find that those who partake of it never fail to speak in laudable terms of the superior excellence of this recipe when strictly followed.

Four pounds of lean boiled beef chopped fine, twice as much of chopped green tart apples, one pound of chopped suet, three pounds of raisins, seeded, two pounds of currants picked over, washed and dried, half a pound of citron, cut up fine, one pound of brown sugar, one quart of cooking molasses, two quarts of sweet cider, one pint of boiled cider, one tablespoonful of salt, one tablespoonful of pepper, one tablespoonful of mace, one tablespoonful of allspice and four tablespoonfuls of cinnamon, two grated nutmegs, one tablespoonful of cloves; mix thoroughly and warm it on the range until heated through. Remove from the fire and when nearly cool, stir in a pint of good brandy and one pint of Madeira wine. Put into a crock, cover it tightly and set it in a cold place where it will not freeze, but keep perfectly cold. Will keep good all winter.

Chef de Cuisine, Astor House, N. Y.

MINCE PIES. No. 2.

Two pounds of lean fresh beef, boiled and, when cold, chopped fine. One pound of beef suet, cleared of strings and minced to powder. Five pounds of apples, pared and chopped, two pounds of raisins, seeded and chopped, one pound of Sultana raisins, washed and picked over, two pounds of currants washed and carefully picked over, three-quarters of a pound of citron cut up fine, two tablespoonfuls cinnamon, one of powdered nutmeg, two of mace, one of cloves, one of allspice, one of fine salt, two and a quarter pounds of brown sugar, one quart brown sherry, one pint best brandy.

Mince-meat made by this recipe will keep all winter. Cover closely in a jar and set in a cool place.

Common Sense in the Household.

For preserving mince meat, look for CANNED MINCE MEAT.

MOCK MINCE MEAT WITHOUT MEAT.

One cupful of cold water, half a cupful of molasses, half a cupful of brown sugar, half a cupful of cider vinegar, two-thirds of a cupful of melted butter, one cupful of raisins seeded and chopped, one egg beaten light, half a cupful of rolled cracker crumbs, a teaspoonful of cinnamon, a teaspoonful each of cloves, allspice, nutmeg, salt and black pepper.

Put the saucepan on the fire with the water and raisins; let them cook a few minutes, then add the sugar and molasses, then the vinegar, then the other ingredients; lastly, add a wine-glassful of brandy. Very fine.

FRUIT TURNOVERS. (Suitable for Picnics.)

Make a nice puff paste; roll it out the usual thickness, as for pies; then cut it out into circular pieces about the size of a small tea saucer; pile the fruit on half of the paste, sprinkle over some sugar, wet the edges and turn the paste over. Press the edges together, ornament them and brush the turnovers over with the white of an egg; sprinkle over sifted sugar and bake on tins, in a brisk oven, for about twenty minutes. Instead of putting the fruit in raw, it may be boiled down with a little sugar first and then enclosed in the crust; or jam of any kind may be substituted for fresh fruit.

PLUM CUSTARD TARTLETS.

One pint of greengage plums, after being rubbed through a sieve, one large cup of sugar, the yolks of two eggs well beaten. Whisk all together until light and foamy, then bake in small patty-pans shells of puff paste a light brown. Then fill with the plum paste, beat the two whites until stiff, add two tablespoonfuls of powdered sugar, spread over the plum paste and set the shells into a moderate oven for a few moments.

These are much more easily handled than pieces of pie or even pies whole, and can be packed nicely for carrying.

LEMON TARTLETS. No. 1.

Put a quart of milk into a saucepan over the fire. When it comes to the boiling point put into it the following mixture: Into a bowl put a heaping tablespoonful of flour, half a cupful of sugar and a pinch of salt. Stir this all together thoroughly; then add the beaten yolks of six eggs; stir this one way into the boiling milk until cooked to a thick cream; remove from the fire and stir into it the grated rind and juice of one large lemon. Have ready baked and hot some puff paste tart shells. Fill them with the custard and cover each with a meringue made of the whites of the eggs, sweetened with four tablespoonfuls of sugar. Put into the oven and bake a light straw color.

LEMON TARTLETS. No. 2.

Mix well together the juice and grated rind of two lemons, two cupfuls of sugar, two eggs and the crumbs of sponge cake; beat it all together until smooth; put into twelve patty-pans lined with puff paste and bake until the crust is done.

ORANGE TARTLETS.

Take the juice of two large oranges and the grated peel of one, three-fourths of a cup of sugar, a tablespoonful of butter; stir in a good teaspoonful of cornstarch into the juice of half a lemon and add to the mixture. Beat all well together and bake in tart shells without cover.

MERINGUE CUSTARD TARTLETS.

Select deep individual pie-tins; fluted tartlet pans are suitable for custard tarts, but they should be about six inches in diameter and from two to three inches deep. Butter the pan and line it with ordinary puff paste, then fill it with a custard made as follows: Stir gradually into the beaten yolks of six eggs two tablespoonfuls of flour, a saltspoonful of salt and half a pint of cream. Stir until free from lumps and add two tablespoonfuls of sugar; put the saucepan on the range and stir until the custard coats the spoon. Do not let it boil or it will curdle. Pour it in a bowl, add a few drops of vanilla flavoring and stir until the custard becomes cold; fill the lined mold with this and bake in a moderate oven. In the meantime, put the whites of the eggs in a bright copper vessel and beat thoroughly, using a baker's wire egg-beater for this purpose. While beating, sprinkle in lightly half a pound of sugar and a dash of salt. When the paste is quite firm, spread a thin layer of it over the tart and decorate the top with the remainder by squeezing it through a paper funnel. Strew a little powdered sugar over the top, return to the oven, and when a delicate yellow tinge remove from the oven and when cold serve.

BERRY TARTS.

Line small pie-tins with pie crust and bake. Just before ready to use fill the tarts with strawberries, blackberries, raspberries, or whatever berries are in season. Sprinkle over each tart a little sugar; after adding berries add also to each tart a tablespoonful of sweet cream. They form a delicious addition to the breakfast table.

CREAM STRAWBERRY TARTS.

After picking over the berries carefully, arrange them in layers in a deep pie-tin lined with puff paste, sprinkling sugar thickly between each layer: fill the pie-tin pretty full, pouring in a quantity of the juice: cover with a thick crust, with a slit in the top and bake. When the pie is baked, pour into the slit in the top of the pie the following cream mixture: Take a small cupful of the cream from the top of the morning's milk, heat it until it comes to a boil, then stir into it the whites of two eggs beaten light, also a tablespoonful of white sugar and a teaspoonful of cornstarch wet in cold milk. Boil all together a few moments until quite smooth; set it aside and when cool pour it into the pie through the slit in the crust. Serve it cold with powdered sugar sifted over it.

Raspberry, blackberry and whortleberry may be made the same.

GREEN GOOSEBERRY TART.

Top and tail the gooseberries. Put into a porcelain kettle with enough water to prevent burning and stew slowly until they break. Take them off, sweeten well and set aside to cool. When cold pour into pastry shells and bake with a top crust of puff paste. Brush all over with beaten egg while hot, set back in the oven to glaze for three minutes. Eat cold.

Common Sense in the Household.

COCOANUT TARTS.

Take three cocoanuts, the meats grated, the yolks of five eggs, half a cupful of white sugar, season, a wine-glass of milk; put the butter in cold and bake in a nice puff paste.

CHOCOLATE TARTS.

Four eggs, whites and yolks, one-half cake of Baker's chocolate, grated, one tablespoonful of cornstarch, dissolved in water, three tablespoonfuls of milk, four of white sugar, two teaspoonfuls of vanilla, one saltspoonful of salt, one-half teaspoonful of cinnamon, one teaspoonful of butter, melted; rub the chocolate smooth in the milk and heat to boiling over the fire, then stir in the cornstarch. Stir five minutes until well thickened, remove from the fire and pour into a bowl. Beat all the yolks and the whites of two eggs well with the sugar, and when the chocolate mixture is almost cold, put all together with the flavoring and stir until light. Bake in open shells of pastry. When done, cover with a meringue made of the whites of two eggs and two tablespoonfuls of sugar flavored with a teaspoonful of lemon juice. Eat cold.

These are nice for tea, baked in patty-pans.

Common Sense in the Household.

MAIDS OF HONOR.

Take one cupful of sour milk, one of sweet milk, a tablespoonful of melted butter, the yolks of four eggs, juice and rind of one lemon and a small cupful of white pounded sugar. Put both kinds of milk together in a vessel, which is set in another and let it become sufficiently heated to set the curd, then strain off the milk, rub the curd through a strainer, add butter to the curd, the sugar, well-beaten eggs and lemon. Line the little pans with the richest of puff paste and fill with the mixture; bake until firm in the centre, from ten to fifteen minutes.

GERMAN FRUIT PIE.

Sift together a heaping teaspoonful of baking powder and a pint of flour; add a piece of butter as large as a walnut, a pinch of salt, one beaten egg and sweet milk enough to make a soft dough. Roll it out half an inch thick; butter a square biscuit tin and cover the bottom and sides with the dough; fill the pan with quartered juicy apples, sprinkle with a little cinnamon and molasses. Bake in rather quick oven until the crust and apples are cooked a light brown. Sprinkle a little sugar over the top five minutes before removing from the oven.

Ripe peaches are fine used in the same manner.

APPLE TARTS.

Pare, quarter, core and boil in half a cupful of water, until quite soft, ten large, tart apples; beat until very smooth and add the yolks of six eggs, or three whole ones, the juice and grated outside rind of two lemons, half a cap of butter; one and a half of sugar (or more, if not sufficiently sweet); beat all thoroughly, line patty-pans with a puff paste and fill; bake five minutes in a hot oven.

Meringue.--If desired very nice, cover them when removed from the oven with the meringue made of the whites of three eggs remaining, mixed with three tablespoonfuls of sugar; return to the oven and delicately brown.

CREAM TARTS.

Make a rich, brittle crust, with which cover your patty-pans, smoothing off the edges nicely and bake well. While these "shells" are cooling, take one teacupful (more or less according to the number of tarts you want) of perfectly sweet and fresh cream, skimmed free of milk; put this into a large bowl or other deep dish, and with your egg-beater whip it to a thick, stiff froth; add a heaping tablespoonful of fine white sugar, with a teaspoonful (a small one) of lemon or vanilla. Fill the cold shells with this and set in a cool place till tea is ready.

OPEN JAM TARTS.

Time to bake until paste loosens from the dish. Line shallow tin dish with puff paste, put in the jam, roll out some of the paste, wet it lightly with the yolk of an egg beaten with a little milk, and a tablespoonful of powdered sugar. Cut it in narrow strips, then lay them across the tart, lay another strip around the edge, trim off outside, and bake in a quick oven.

CHESS CAKES.

Peel and grate one cocoanut; boil one pound of sugar fifteen minutes in two-thirds of a pint of water; stir in the grated cocoanut and boil fifteen minutes longer. While warm, stir in a quarter of a pound of butter; add the yolks of seven eggs well beaten. Bake in patty-pans with rich paste. If prepared cocoanut is used, take one and a half coffeecupfuls. Fine.

CUSTARDS, CREAMS AND DESSERTS.

The usual rule for custards is, eight eggs to a quart of milk; but a very good custard can be made of six, or even less, especially with the addition of a level tablespoonful of sifted flour, thoroughly blended in the sugar first, before adding the other ingredients. They may be baked, boiled or steamed, either in cups or one large dish. It improves custard to first boil the milk and then cool it before being used; also a little salt adds to the flavor. A very small lump of butter may also be added, if one wants something especially rich.

To make custards look and taste better, duck's eggs should be used when obtainable; they add very much to the flavor and richness, and so many are not required as of ordinary eggs, four duck's eggs to the pint of milk making a delicious custard. When desired extremely rich and good, cream should be substituted for the milk, and double the quantity of eggs used to those mentioned, omitting the whites.

When making boiled custard, set the dish containing the custard into another and larger dish, partly filled with boiling water, placed over the fire. Let the cream or milk come almost to a boil before adding the eggs or thickening, then stir it briskly one way every moment until smooth and well cooked; it must not boil or it will curdle.

To bake a custard, the fire should be moderate and the dish well buttered.

Everything in baked custard depends upon the regularly heated slow oven. If made with nicety it is the most delicate of all sweets; if cooked till it wheys it is hardly eatable.

Frozen eggs can be made quite as good as fresh ones if used as soon as thawed soft. Drop them into boiling water, letting them remain until the water is cold. They will be soft all through and beat up equal to those that have not been touched with the frost.

Eggs should always be thoroughly well beaten separately, the yolks first, then the sugar added, beat again, then add the beaten whites with the flavoring, then the cooled scalded milk. The lighter the eggs are beaten, the thicker and richer the custard.

Eggs should always be broken into a cup, the whites and yolks separated, and they should always be strained. Breaking the eggs thus, the bad ones may be easily rejected without spoiling the others and so cause no waste.

A meringue, or frosting for the top, requires about a tablespoonful of fine sugar to the beaten white of one egg; to be placed on the top after the custard or pudding is baked, smoothed over with a broad-bladed knife dipped in cold water, and replaced in the oven to brown slightly.

SOFT CARAMEL CUSTARD.

One quart of milk, half a cupful of sugar, six eggs, half a teaspoonful of salt. Put the milk on to boil, reserving a cupful. Beat the eggs and add the cold milk to them. Stir the sugar in a small frying pan until it becomes liquid and just begins to smoke. Stir it into the boiling milk; then add the beaten eggs and cold milk and stir constantly until the mixture begins to thicken. Set away to cool. Serve in glasses.

BAKED CUSTARD.

Beat five fresh eggs, the whites and yolks separately, the yolks with half a cup of sugar, the whites to a stiff froth; then stir them gradually into a quart of sweet rich milk previously boiled and cooled; flavor with extract of lemon or vanilla and half a teaspoonful of salt. Rub butter over the bottom and sides of a baking-dish or tin basin; pour in the custard, grate a little nutmeg over and bake in a quick oven. It is better to set the dish in a shallow pan of hot water reaching nearly to the top, the water to be kept boiling until the custard is baked; three-quarters of an hour is generally enough. Run a teaspoon handle into the middle of it; if it comes out clean it is baked sufficiently.

CUP CUSTARD.

Six eggs half a cupful of sugar, one quart of new milk. Beat the eggs and the sugar and milk, and any extract or flavoring you like. Fill your custard cups, sift a little nutmeg or cinnamon over the tops, set them in a moderate oven in a shallow pan half filled with hot water. In about twenty minutes try them with the handle of a teaspoon to see if they are firm. Judgment and great care are needed to attain skill in baking custard, for if left in the oven a minute too long, or if the fire is too hot, the milk will certainly whey.

Serve cold with fresh fruit sugared and placed on top of each. Strawberries, peaches or raspberries, as preferred.

BOILED CUSTARD.

Beat seven eggs very light, omitting the whites of two; mix them gradually with a quart of milk and half a cupful of sugar; boil in a dish set in another of boiling water; add flavoring. As soon as it comes to the boiling point remove it, or it will be liable to curdle and become lumpy. Whip the whites of the two eggs that remain, adding two heaping tablespoonfuls of sugar. When the custard is cold heap this on top; if in cups, put on a strawberry or a bit of red jelly on each. Set in a cold place till wanted.

Common Sense in the Household.

BOILED CUSTARD, OR MOCK CREAM.

Take two even tablespoonfuls of cornstarch, one quart of milk, three eggs, half a teaspoonful of salt and a small piece of butter; heat the milk to nearly boiling and add the starch, previously dissolved in a little cold milk; then add the eggs well beaten with four tablespoonfuls of powdered sugar; let it boil up once or twice, stirring it briskly, and it is done. Flavor with lemon, or vanilla, or raspberry, or to suit your taste.

A good substitute for ice cream, served very cold.

FRENCH CUSTARD.

One quart of milk, eight eggs, sugar and cinnamon to taste; separate the eggs, beat the yolks until thick, to which add the milk, a little vanilla, and sweeten to taste; put it into a pan or farina kettle, place it over a slow fire and stir it all the time until it becomes custard; then pour it into a pudding-dish to get cold; whisk the whites until stiff and dry; have ready a pan of boiling water on the top of which place the whites; cover and place them where the water will keep sufficiently hot to cause a steam to pass through and cook them; place in a dish (suitable for the table) a layer of custard and white alternately; on each layer of custard grate a little nutmeg with a teaspoonful of wine; reserve a layer of white for the cover, over which grate nutmeg; then send to table and eat cold.

GERMAN CUSTARD.

Add to a pint of good, rich, boiled custard an ounce of sweet almonds, blanched, roasted and pounded to a paste, and half an ounce of pine-nuts or peanuts, blanched, roasted and pounded; also a small quantity of candied citron cut into the thinnest possible slips; cook the custard as usual and set it on the ice for some hours before using.

APPLE CUSTARD.

Pare, core and quarter a dozen large juicy pippins. Stew among them the yellow peel of a large lemon grated very fine, and stew them till tender in a very small portion of water. When done, mash them smooth with the back of a spoon (you must have a pint and a half of the stewed apple); mix a half cupful of sugar with them and set them away till cold. Beat six eggs very light and stir them gradually into a quart of rich milk alternately with the stewed apple. Put the mixture into cups, or into a deep dish and bake it about twenty minutes. Send it to table cold, with nutmeg grated over the top.

ALMOND CUSTARD. No. 1.

Scald and blanch half a pound of shelled sweet almonds and three ounces of bitter almonds, throwing them, as you do them, into a large bowl of cold water. Then pound them one at a time into a paste, adding a few drops of wine or rose-water to them. Beat eight eggs very light with two-thirds of a cup of sugar, then mix together with a quart of rich milk, or part milk and part cream; put the mixture into a saucepan and set it over the fire. Stir it one way until it begins to thicken, but not till it curdles; remove from the fire and when it is cooled put in a glass dish. Having reserved part of the whites of the eggs, beat them to a stiff froth, season with three tablespoonfuls of sugar and a teaspoonful of lemon extract, spread over the top of the custard. Serve cold.

ALMOND CUSTARD. No. 2.

Blanch a quarter of a pound of sweet almonds, pound them, as in No. 1 on preceding page, with six ounces of fine white sugar and mix them well with the yolks of four eggs; then dissolve one ounce of patent gelatine in one quart of boiling milk, strain it through a sieve and pour into it the other mixture; stir the whole over the fire until it thickens and is smooth; then pour it into your mold and keep it upon ice, or in a cool place, until wanted; when ready to serve dip the mold into warm water, rub it with a cloth and turn out the cream carefully upon your dish.

SNOWBALL CUSTARD.

Soak half a package of Cox's gelatine in a teacupful of cold water one hour, to which add a pint of boiling water, stir it until the gelatine is thoroughly dissolved. Then beat the whites of four eggs to a stiff froth, put two teacupfuls of sugar in the gelatine water first, then the beaten white of egg and one teaspoonful of vanilla extract, or the grated rind and the juice of a lemon. Whip it some time until it is all quite stiff and cold. Dip some teacups or wine-glasses in cold water and fill them; set in a cold place.

In the meantime, make a boiled custard of the yolks of three of the eggs, with half a cupful of sugar and a pint of milk; flavor with vanilla extract. Now after the meringue in the cups has stood four or five hours, turn them out of the molds, place them in a glass dish and pour this custard around the base.

BAKED COCOANUT CUSTARD.

Grate as much cocoanut as will weigh a pound. Mix half a pound of powdered white sugar with the milk of the cocoanut, or with a pint of cream, adding two tablespoonfuls of rose-water. Then stir in gradually a pint of rich milk. Beat to a stiff froth the whites of eight eggs and stir them into the milk and sugar, a little at a time, alternately with the grated cocoanut; add a teaspoonful of powdered nutmeg and cinnamon. Then put the mixture into cups and bake them twenty minutes in a moderate oven, set in a pan half filled with boiling water. When cold, grate loaf sugar over them.

WHIPPED CREAM. No. 1.

To the whites of three eggs, beaten to a stiff froth, add a pint of thick sweet cream (previously set where it is very cold) and four tablespoonfuls of sweet wine, with three of fine white sugar and a teaspoonful of the extract of lemon or vanilla. Mix all the ingredients together on a board platter or pan and whip it to a standing froth; as the froth rises, take it off lightly with a spoon and lay it on an inverted sieve with a dish under it to catch what will drain through; and what drains through can be beaten over again.

Serve in a glass dish with jelly or jam and sliced sponge cake. This should be whipped in a cool place and set in the ice box.

WHIPPED CREAM. No. 2.

Three coffeecupfuls of good thick sweet cream, half a cup of powdered sugar, three teaspoonfuls of vanilla; whip it to a stiff froth. Dissolve three-fourths of an ounce of best gelatine in a teacup of hot water and when cool pour it in the cream and stir it gently from the bottom upward, cutting the cream into it, until it thickens. The dish which contains the cream should be set in another dish containing ice-water, or cracked ice. When finished pour in molds and set on ice or in any very cold place.

SPANISH CREAM.

Take one quart of milk and soak half a box of gelatine in it for an hour; place it on the fire and stir often. Beat the yolks of three eggs very light with a cupful of sugar, stir into the scalding milk and heat until it begins to thicken (it should not boil, or it will curdle); remove from the fire and strain through thin muslin or tarlatan, and when nearly cold flavor with vanilla or lemon; then wet a dish or mold in cold water and set aside to stiffen.

BAVARIAN CREAM.

One quart of sweet cream, the yolks of four eggs beaten together with a cupful of sugar. Dissolve half an ounce of gelatine or isinglass in half a teacupful of warm water; when it is dissolved stir in a pint of boiling hot cream; add the beaten yolks and sugar; cook all together until it begins to thicken, then remove from the fire and add the other pint of cold cream whipped to a stiff froth, adding a little at a time and beating hard. Season with vanilla or lemon. Whip the whites of the eggs for the top. Dip the mold in cold water before filling; set it in a cold place. To this could be added almonds, pounded, grated chocolate, peaches, pineapples, strawberries, raspberries, or any seasonable fruit.

STRAWBERRY BAVARIAN CREAM.

Pick off the hulls of a box of strawberries, bruise them in a basin with a cup of powered sugar; rub this through a sieve and mix with it a pint of whipped cream and one ounce and a half of clarified isinglass or gelatine; pour the cream into a mold previously oiled. Let it in rough ice and when it has become firm turn out on a dish.

Raspberries or currants may be substituted for strawberries.

GOLDEN CREAM.

Boil a quart of milk; when boiling stir into it the well-beaten yolks of six eggs; add six tablespoonfuls of sugar and one tablespoonful of sifted flour, which have been well beaten together; when boiled, turn it into a dish, and pour over it the whites beaten to a stiff froth, mixing with them six tablespoonfuls, of powdered sugar. Set all in the oven and brown slightly. Flavor the top with vanilla and the bottom with lemon. Serve cold.

CHOCOLATE CREAM. No. 1.

Three ounces of grated chocolate, one-quarter pound of sugar, one and one-half pints of cream, one and one-half ounces of clarified isinglass, or gelatine, the yolks of six eggs.

Beat the yolks of the eggs well; put them into a basin with the grated chocolate, the sugar and one pint of the cream; stir these ingredients well together, pour them into a basin and set this basin in a saucepan of boiling water; stir it one way until the mixture thickens, but do not allow it to boil, or it will curdle. Strain the cream through a sieve into a basin, stir in the isinglass and the other one-half pint of cream, which should-be well whipped; mix all well together, and pour it into a mold which has been previously oiled with the purest salad oil, and, if at hand, set it in ice until wanted for table.

CHOCOLATE CREAM OR CUSTARD. No. 2.

Take one quart of milk, and when nearly boiling stir in two ounces of grated chocolate; let it warm on the fire for a few moments, and then remove and cool; beat the yolks of eight eggs and two whites with eight tablespoonfuls of sugar, then pour the milk over them; flavor and bake as any custard, either in cups or a large dish. Make a meringue of the remaining whites.

LEMON CREAM. No. 1.

One pint of cream, the yolks of two eggs, one quarter of a pound of white sugar, one large lemon, one ounce isinglass or gelatine.

Put the cream into a lined saucepan with the sugar, lemon peel and isinglass, and simmer these over a gentle fire for about ten minutes, stirring them all the time. Strain the cream into a basin, add the yolks of eggs, which should be well beaten, and put the basin into a saucepan of boiling water; stir the mixture one way until it thickens, but do not allow it to boil; take it off the fire and keep stirring it until nearly cold. Strain the lemon juice into a basin, gradually pour on it the cream, and stir it well until the juice is well mixed with it. Have ready a well-oiled mold, pour the cream into it, and let it remain until perfectly set. When required for table, loosen the edges with a small blunt knife, put a dish on the top of the mold, turn it over quickly, and the cream should easily slip away.

LEMON CREAM. No. 2.

Pare into one quart of boiling water the peels of four large lemons, the yellow outside only; let it stand for four hours; then take them out and add to the water the juice of the four lemons and one cupful of fine white sugar. Beat the yolks of ten eggs and mix all together; strain it through a piece of lawn or lace into a porcelain lined stewpan; set it over a slow fire; stir it one way until it is as thick as good cream, but do not let it boil; then take it from the fire, and, when cool, serve in custard cups.

LEMON CREAM. No. 3.

Peel three lemons and squeeze out the juice into one quart of milk. Add the peel; cut in pieces and cover the mixture for a few hours; then add six eggs, well beaten, and one pint of water, well sweetened. Strain and simmer over a gentle fire till it thickens; do not let it boil. Serve very cold.

ORANGE CREAM.

Whip a pint of cream so long that there will be but one-half the quantity left when skimmed off. Soak in half a cupful of cold water a half package of gelatine and then grate over it the rind of two oranges. Strain the juice of six oranges and add to it a cupful of sugar; now put the half pint of unwhipped cream into a double boiler, pour into it the well-beaten yolks of six eggs, stirring until it begins to thicken, then add the gelatine. Remove from the fire, let it stand for two minutes and add the orange juice and sugar; beat all together until about the consistency of soft custard and add the whipped cream. Mix well and turn into molds to harden. To be served with sweetened cream. Fine.

SOLID CREAM.

Four tablespoonfuls of pounded sugar, one quart of cream, two tablespoonfuls of brandy, the juice of one large lemon.

Strain the lemon juice over the sugar and add the brandy, then stir in the cream, put the mixture into a pitcher and continue pouring from one pitcher to another, until it is quite thick; or it may be whisked until the desired consistency is obtained. It should be served in jelly glasses.

BANANA CREAM.

After peeling the bananas, mash them with an iron or wooden spoon; allow equal quantities of bananas and sweet cream; to one quart of the mixture, allow one-quarter of a pound of sugar. Beat them all together until the cream is light.

TAPIOCA CREAM CUSTARD.

Soak three heaping tablespoonfuls of tapioca in a teacupful of water over night. Place over the fire a quart of milk; let it come to a boil, then stir in the tapioca, a good pinch of salt, stir until it thickens; then add a cupful of sugar and the beaten yolks of three eggs. Stir it quickly and pour it into a dish and stir gently into the mixture the whites beaten stiff, the flavoring and set it on ice, or in an ice chest.

PEACH CREAM. No. 1.

Mash very smooth two cupfuls of canned peaches, run them through a sieve and cook for three minutes in a syrup made by boiling together one cupful of sugar and stirring all the time. Place the pan containing the syrup and peaches into another of boiling water and add one-half packet of gelatine prepared the same as in previous recipes, and stir for five minutes to thoroughly dissolve the gelatine, then take it from the fire, place in a pan of ice-water, beat until nearly cool and then add the well-frothed whites of six eggs. Beat this whole mixture until it commences to harden. Then pour into a mold, set away to cool and serve with cream and sugar. It should be placed on the ice to cool for two or three hours before serving.

PEACH CREAM. No. 2.

A quart of fine peaches, pare and stone the fruit and cut in quarters. Beat the whites of three eggs with a half cupful of powdered sugar until it is stiff enough to cut with a knife. Take the yolks and mix with half a cupful of granulated sugar and a pint of milk. Put the peaches into the mixture, place in a pudding-dish and bake until almost firm; then put in the whites, mixing all thoroughly again, and bake a light brown. Eat ice cold.

ITALIAN CREAM.

Put two pints of cream into two bowls; with one bowl mix six ounces of powdered loaf sugar, the juice of two large lemons and two glassfuls of white wine; then add the other pint of cream and stir the whole very hard; boil two ounces of isinglass or gelatine with four small teacupfuls of water till reduced to one-half; then stir the mixture luke-warm into the other ingredients; put them in a glass dish to congeal.

SNOW CREAM.

Heat a quart of thick, sweet cream; when ready to boil, stir into it quickly three tablespoonfuls of cornstarch flour, blended with some cold cream; sweeten to taste and allow it to boil gently, stirring for two or three minutes; add quickly the whites of six eggs, beaten to a stiff froth; do not allow it to boil up more than once after adding the eggs; flavor with lemon, vanilla, bitter almond or grated lemon peel; lay the snow thus formed quickly in rocky heaps on silver or glass dishes, or in shapes. Iced, it will turn out well.

If the recipe is closely followed, any family may enjoy it at a trifling expense, and it is really worthy the table of an epicure. It can be made the day before it is to be eaten; kept cold.

MOCK ICE.

Take about three tablespoonfuls of some good preserve; rub it through a sieve with as much cream as will fill a quart mold; dissolve three-quarters of an ounce of isinglass or gelatine in half a pint of water; when almost cold, mix it well with the cream; put it into a mold, set in a cool place and turn out next day.

PEACH MERINGUE.

Pare and quarter (removing stones) a quart of sound, ripe peaches; place them all in a dish that it will not injure to set in the oven and yet be suitable to place on the table. Sprinkle the peaches with sugar, and cover them well with the beaten whites of three eggs. Stand the dish in the oven until the eggs have become a delicate brown, then remove, and when cool enough, set the dish on ice, or in a very cool place. Take the yolks of the eggs, add to them a pint of milk, sweeten and flavor, and boil same in a custard kettle, being careful to keep the eggs from curdling. When cool pour into a glass pitcher and serve with the meringue when ready to use.

APPLE FLOAT.

One dozen apples, pared and cored, one pound and a half of sugar. Put the apples on with water enough to cover them and let them stew until they look as if they would break; then take them out and put the sugar in the same water; let the syrup come to a boil, put in the apples and let them stew until done through and clear; then take them out, slice into the syrup one large lemon and add an ounce of gelatine dissolved in a pint of cold water. Let the whole mix well and come to a boil; then pour upon the apples. The syrup will congeal. It is to be eaten cold with cream.

Or you may change the dish by making a soft custard with the yolks of four eggs, three tablespoonfuls of powdered sugar and a scant quart of milk. When cold, spread it over the apples. Whip the whites of the egg, flavor with lemon and place on the custard. Color in the oven.

SYLLABUB.

One quart of rich milk or cream, a cupful of wine, half a cupful of sugar; put the sugar and wine into a bowl and the milk lukewarm in a separate vessel. When the sugar is dissolved in the wine, pour the milk in, holding it high; pour it back and forth until it is frothy. Grate nutmeg over it.

CREAM FOR FRUIT.

This recipe is an excellent substitute for pure cream, to be eaten on fresh berries and fruit.

One cupful of sweet milk; heat it until boiling. Beat together the whites of two eggs, a tablespoonful of white sugar and a piece of butter the size of a nutmeg. Now add half a cupful of cold milk and a teaspoonful of cornstarch; stir well together until very light and smooth, then add it to the boiling milk; cook it until it thickens; it must not boil. Set it aside to cool. It should be of the consistency of real fresh cream. Serve in a creamer.

STRAWBERRY SPONGE.

One quart of strawberries, half a package of gelatine, one cupful and a half of water, one cupful of sugar, the juice of a lemon, the whites of four eggs. Soak the gelatine for two hours in half a cupful of the water. Mash the strawberries and add half the sugar to them. Boil the remainder of the sugar and the water gently twenty minutes. Rub the strawberries through a sieve. Add the gelatine to the boiling syrup and take from the fire immediately; then add the strawberries. Place in a pan of ice-water and beat five minutes. Add the whites of eggs and beat until the mixture begins to thicken. Pour in the molds and set away to harden. Serve with sugar and cream. Raspberry and blackberry sponges are made in the same way.

LEMON SPONGE.

Lemon sponge is made from the juice of four lemons, four eggs, a cupful of sugar, half a package of gelatine and one pint of water. Strain lemon juice on the sugar; beat the yolks of the eggs and mix with the remainder of the water, having used a half cupful of the pint in which to soak the gelatine. Add the sugar and lemon to this and cook until it begins to thicken, then add the gelatine. Strain this into a basin, which place in a pan of water to cool. Beat with a whisk until it has cooled but not hardened; now add the whites of the eggs until it begins to thicken, turn in a mold and set to harden.

Remember the sponge hardens very rapidly when it commences to cool, so have your molds all ready. Serve with powdered sugar and cream.

APPLE SNOW.

Stew some fine-flavored sour apples tender, sweeten to taste, strain them through a fine wire sieve and break into one pint of strained apples the white of an egg; whisk the apple and egg very briskly till quite stiff and it will be as white as snow; eaten with a nice boiled custard it makes a very desirable dessert. More eggs may be used if liked.

QUINCE SNOW.

Quarter five fair-looking quinces and boil them till they are tender in water, then peel them and push them through a coarse sieve. Sweeten to the taste and add the whites of three or four eggs. Then with an egg-whisk beat all to a stiff froth and pile with a spoon upon a glass dish and set away in the ice box, unless it is to be served immediately.

ORANGE TRIFLE.

Take the thin parings from the outside of a dozen oranges and put to steep in a wide-mouthed bottle; cover it with good cognac and let it stand twenty-four hours; skin and seed the oranges and reduce to a pulp; press this through a sieve, sugar to taste, arrange in a dish and heap with whipped cream flavored with the orange brandy, ice two hours before serving.

LEMON TRIFLE.

The juice of two lemons and grated peel of one, one pint of cream, well sweetened and whipped stiff, one cupful of sherry, a little nutmeg. Let sugar, lemon juice and peel lie together two hours before you add wine and nutmeg. Strain through double tarlatan and whip gradually into the frothed cream. Serve very soon heaped in small glasses. Nice with cake.

FRUIT TRIFLE.

Whites of four eggs beaten to a stiff froth, two tablespoonfuls each of sugar, currant jelly and raspberry jam. Eaten with sponge cakes, it is a delicious dessert.

GRAPE TRIFLE.

Pulp through a sieve two pounds of ripe grapes, enough to keep back the stones, add sugar to taste. Put into a trifle dish and cover with whipped cream, nicely flavored. Serve very cold.

APPLE TRIFLE.

Peel, core and quarter some good tart apples of nice flavor, and stew them with a strip of orange and a strip of quince peel, sufficient water to cover the bottom of the stewpan, and sugar in the proportion of half a pound to one pound of fruit; when cooked, press the pulp through a sieve, and, when cold, dish and cover with one pint of whipped cream flavored with lemon peel.

Quinces prepared in the same manner are equally as good.

PEACH TRIFLE.

Select perfect, fresh peaches, peel and core and cut in quarters; they should be well sugared, arranged in a trifle dish with a few of their own blanched kernels among them, then heaped with whipped cream as above; the cream should not be flavored; this trifle should be set on the ice for at least an hour before serving; home-made sponge cakes should be served with it.

GOOSEBERRY TRIFLE.

One quart of gooseberries, sugar to taste, one pint of custard, a plateful of whipped cream.

Put the gooseberries into a jar, with sufficient moist sugar to sweeten them, and boil them until reduced to a pulp. Put this pulp at the bottom of a trifle dish; pour over it a pint of custard, and, when cold, cover with whipped cream. The cream should be whipped the day before it is wanted for table, as it will then be so much firmer and more solid. This dish may be garnished as fancy dictates.

LEMON HONEY.

One coffeecupful of white sugar, the grated rind and juice of one large lemon, the yolks of three eggs and the white of one, a tablespoonful of butter. Put into a basin the sugar and butter, set it in a dish of boiling water over the fire; while this is melting, beat up the eggs, and add to them the grated rind from the outside of the lemon; then add this to the sugar and butter, cooking and stirring it until it is thick and clear like honey.

This will keep for some days, put into a tight preserve jar, and is nice for flavoring pies, etc.

FLOATING ISLANDS.

Beat the yolks of five eggs and the whites of two very light, sweeten with five tablespoonfuls of sugar and flavor to taste; stir them into a quart of scalded milk and cook it until it thickens. When cool pour it into a glass dish. Now whip the whites of the three remaining eggs to a stiff froth, adding three tablespoonfuls of sugar and a little flavoring. Pour this froth over a shallow dish of boiling water; the steam passing through it cooks it; when sufficiently cooked, take a tablespoon and drop spoonfuls of this over the top of the custard, far enough apart so that the "little white islands" will not touch each other. By dropping a teaspoonful of bright jelly on the top or centre of each island, is produced a pleasing effect; also by filling wine-glasses and arranging them around a standard adds much to the appearance of the table.

FLOATING ISLAND.

One quart of milk, five eggs and five tablespoonfuls of sugar. Scald the milk, then add the beaten yolks and one of the whites together with the sugar. First stir into them a little of the scalded milk to prevent curdling, then all of the milk. Cook it the proper thickness; remove from the fire, and, when cool, flavor; then pour it into a glass dish and let it become very cold. Before it is served beat up the remaining four whites of the eggs to a stiff froth and beat into them three tablespoonfuls of sugar and two tablespoonfuls of currant jelly. Dip this over the top of the custard.

TAPIOCA BLANC MANGE.

Half a pound of tapioca soaked an hour in one pint of milk and boiled till tender; add a pinch of salt, sweeten to taste and put into a mold; when cold turn it out and serve with strawberry or raspberry jam around it and a little cream. Flavor with lemon or vanilla.

BLANC MANGE. No. 1.

In one teacupful of water boil until dissolved one ounce of clarified isinglass, or of patent gelatine (which is better); stir it continually, while boiling. Then squeeze the juice of a lemon upon a cupful of fine, white sugar; stir the sugar into a quart of rich cream and half a pint of Madeira or sherry wine; when it is well mixed, add the dissolved isinglass or gelatine, stir all well together, pour it into molds previously wet with cold water; set the molds upon ice, let them stand until their contents are hard and cold, then serve with sugar and cream or custard sauce.

BLANC MANGE. No. 2.

Dissolve two ounces of patent gelatine in cold water; when it is dissolved stir it into two quarts of rich milk, with a teacupful of fine white sugar; season it to your taste with lemon, or vanilla, or peach water; place it over the fire and boil it, stirring it continually; let it boil five minutes; then strain it through a cloth, pour it into molds previously wet with cold water and salt; let it stand on ice, or in any cool place until it becomes hard and cold; turn it out carefully upon dishes and serve; or, half fill your mold; when this has set, cover with cherries, peaches in halves, strawberries or sliced bananas, and add the remainder.

CHOCOLATE BLANC MANGE.

Half a box of gelatine soaked in a cupful of water for an hour, half a cupful of grated chocolate, rubbed smooth in a little milk. Boil two cupfuls of milk, then add the gelatine and chocolate and one cupful of sugar; boil all together eight or ten minutes. Remove from the fire, and when nearly cold beat into this the whipped whites of three eggs, flavored with vanilla. Should be served cold with custard made of the yolks, or sugar and cream. Set the molds in a cold place.

CORNSTARCH BLANC MANGE.

Take one quart of sweet milk and put one pint upon the stove to heat; in the other pint mix four heaping tablespoonfuls of cornstarch and half a cupful of sugar; when the milk is hot, pour in the cold milk with the cornstarch and sugar thoroughly mixed in it and stir altogether until there are no lumps and it is thick; flavor with lemon; take from the stove and add the whites of three eggs beaten to a stiff froth.

A Custard for the above.--One pint of milk boiled with a little salt in it; beat the yolks of three eggs with half a cupful of sugar and add to the boiling milk; stir well, but do not let it boil until the eggs are put in; flavor to taste.

FRUIT BLANC MANGE.

Stew nice, fresh fruit (cherries, raspberries and strawberries being the best), or canned ones will do; strain off the juice and sweeten to taste; place it over the fire in a double kettle until it boils; while boiling, stir in cornstarch wet with a little cold water, allowing two tablespoonfuls of cornstarch to each pint of juice; continue stirring until sufficiently cooked; then pour into molds wet in cold water and set away to cool. Served with cream and sugar.

ORANGE CHARLOTTE.

For two molds of medium size, soak half a box of gelatine in half a cupful of water for two hours. Add one and a half cupfuls of boiling water and strain. Then add two cupfuls of sugar, one of orange juice and pulp and the juice of one lemon. Stir until the mixture begins to cool, or about five minutes; then add the whites of six eggs, beaten to a stiff froth. Beat the whole until so stiff that it will only just pour into molds lined with sections of orange. Set away to cool.

STRAWBERRY CHARLOTTE.

Make a boiled custard of one quart of milk, the yolks of six eggs and three-quarters of a cupful of sugar; flavor to taste. Line a glass fruit-dish with slices of sponge cake dipped in sweet cream; lay upon this ripe strawberries sweetened to taste; then a layer of cake and strawberries as before. When the custard is cold pour over the whole. Now beat the whites of the eggs to a stiff froth, add a tablespoonful of sugar to each egg and put over the top. Decorate the top with the largest berries saved out at the commencement.

Raspberry charlotte may be made the same way.

CHARLOTTE RUSSE. (Fine.)

Whip one quart of rich cream to a stiff froth and drain well on a nice sieve. To one scant pint of milk add six eggs beaten very light; make very sweet; flavor high with vanilla. Cook over hot water till it is a thick custard. Soak one full ounce of Cox's gelatine in a very little water and warm over hot water. When the custard is very cold beat in lightly the gelatine and the whipped cream. Line the bottom of your mold with buttered paper, the side with sponge cake or lady-fingers fastened together with the white of an egg. Fill with the cream, put in a cold place, or, in summer, on ice. To turn out, dip the mold for a moment in hot water. In draining the whipped cream, all that drips through can be re-whipped.

CHARLOTTE RUSSE.

Cut stale sponge cake into slices about half an inch thick and line three molds with them, leaving a space of half an inch between each slice; set the molds where they will not be disturbed until the filling is ready. Take a deep tin pan and fill about one-third full of either snow or pounded ice and into this set another pan that will hold at least four quarts. Into a deep bowl or pail (a whip churn is better) put one and a half pints of cream (if the cream is very thick take one pint of cream and a half pint of milk); whip it to a froth and when the bowl is full, skim the froth into the pan which is standing on the ice and repeat this until the cream is all froth; then with a spoon draw the froth to one side and you will find that some of the cream has gone back to milk; turn this into the bowl again and whip as before; when the cream is all whipped, stir into it two-thirds of a cup of powdered sugar, one teaspoonful of vanilla and half of a box of gelatine, which has been soaked in cold water enough to cover it for one hour and then put in boiling water enough to dissolve it (about half a cup); stir from the bottom of the pan until it begins to grow stiff; fill the molds and set them on ice in the pan for one hour, or until they are sent to the table. When ready to dish them, loosen lightly at the sides and turn out on a flat dish. Have the cream ice cold when you begin to whip it; and it is a good plan to put a lump of ice into the cream while whipping it.

Maria Parloa.

ANOTHER CHARLOTTE RUSSE.

Two tablespoonfuls of gelatine soaked in a little cold milk two hours, two coffeecupfuls of rich cream, one teacupful of milk. Whip the cream stiff in a large bowl or dish; set on ice. Boil the milk and pour gradually over the gelatine until dissolved, then strain; when nearly cold, add the whipped cream, a spoonful at a time. Sweeten with powdered sugar, flavor with extract of vanilla. Line a dish with lady-fingers or sponge cake; pour in cream and set in a cool place to harden. This is about the same recipe as M. Parloa's, but is not as explicit in detail.

PLAIN CHARLOTTE RUSSE. No. 1.

Make a rule of white sponge cake; bake in narrow shallow pans. Then make a custard of the yolks after this recipe. Wet a saucepan with cold water to prevent the milk that will be scalded in it from burning. Pour out the water and put in a quart of milk, boil and partly cool. Beat up the yolks of six eggs and add three ounces of sugar and a saltspoonful of salt; mix thoroughly and add the lukewarm milk. Stir and pour the custard into a porcelain or double saucepan and stir while on the range until of the consistency of cream; do not allow it to boil, as that would curdle it; strain, and when almost cold add two teaspoonfuls of vanilla. Now, having arranged your cake (cut into inch slices) around the sides and on the bottom of a glass dish, pour over the custard. If you wish a meringue on the top, beat up the whites of four eggs with four tablespoonfuls of sugar; flavor with lemon or vanilla, spread over the top and brown slightly in the oven.

PLAIN CHARLOTTE RUSSE. No. 2.

Put some thin slices of sponge cake in the bottom of a glass sauce dish; pour in wine enough to soak it; beat up the whites of three eggs until very light; add to it three tablespoonfuls of finely powdered sugar, a glass of sweet wine and one pint of thick sweet cream; beat it well and pour over the cake. Set it in a cold place until served.

NAPLE BISCUITS, OR CHARLOTTE RUSSE.

Make a double rule of sponge cake; bake it in round deep patty-pans; when cold cut out the inside about one-quarter of an inch from the edge and bottom, leaving the shell. Replace the inside with a custard made of the yolks of four eggs beaten with a pint of boiling milk, sweetened and flavored; lay on the top of this some jelly or jam; beat the whites of three eggs with three heaping tablespoonfuls of powdered sugar until it will stand in a heap; flavor it a little; place this on the jelly. Set them aside in a cold place until time to serve.

ECONOMICAL CHARLOTTE RUSSE.

Make a quart of nicely flavored mock custard, put it into a large glass fruit dish, which is partly filled with stale cake (of any kind) cut up into small pieces about an inch square, stir it a little, then beat the whites of two or more eggs stiff, sweetened with white sugar; spread over the top, set in a refrigerator to become cold.

Or, to be still more economical: To make the cream, take a pint and a half of milk, set it on the stove to boil; mix together in a bowl the following named articles: large half cup of sugar, one moderately heaped teaspoonful of cornstarch, two tablespoonfuls of grated chocolate one egg, a small half cup of milk and a pinch of salt. Pour into the boiling milk, remove to top of the stove and let simmer a minute or two. When the cream is cold pour over the cake just before setting it on the table. Serve in saucers. If you do not have plenty of eggs you can use all cornstarch, about two heaping teaspoonfuls; but be careful and not get the cream too thick, and have it free from lumps.

The cream should be flavored either with vanilla or lemon extract. Nutmeg might answer.

TIPSY CHARLOTTE.

Take a stale sponge cake, cut the bottom and sides of it, so as to make it stand even in a glass fruit dish; make a few deep gashes through it with a sharp knife, pour over it a pint of good wine, let it stand and soak into the cake. In the meantime, blanch, peel and slice lengthwise half a pound of sweet almonds; stick them all over the top of the cake. Have ready a pint of good boiled custard, well flavored, and pour over the whole. To be dished with a spoon. This is equally as good as any charlotte.

ORANGE CHARLOTTE.

One-third of a box of gelatine, one-third of a cupful of cold water, one-third of a cupful of boiling water and one cup of sugar, the juice of one lemon and one cupful of orange juice and pulp, a little grated orange peel and the whites of four eggs. Soak the gelatine in the cold water one hour. Pour the boiling water over the lemon and orange juice, cover it and let stand half an hour; then add the sugar, let it come to a boil on the fire, stir in the gelatine and when it is thoroughly dissolved, take from the fire. When cool enough, beat into it the four beaten whites of eggs, turn into the mold and set in a cold place to stiffen, first placing pieces of sponge cake all around the mold.

BURNT ALMOND CHARLOTTE.

One cupful of sweet almonds, blanched and chopped fine, half a box of gelatine soaked two hours in half a cupful of cold water; when the gelatine is sufficiently soaked, put three tablespoonfuls of sugar into a saucepan over the fire and stir until it becomes liquid and looks dark; then add the chopped almonds to it and stir two minutes more; turn it out on a platter and set aside to get cool. After they become cool enough break them up in a mortar, put them in a cup and a half of milk, and cook again for ten minutes. Now beat together the yolks of two eggs with a cupful of sugar, and add to the cooking mixture; add also the gelatine; stir until smooth and well dissolved; take from the fire and set in a basin of ice-water and beat it until it begins to thicken; then add to that two quarts of whipped cream, and turn the whole carefully into molds, set away on the ice to become firm. Sponge cake can be placed around the mold or not, as desired.

CHARLOTTE RUSSE, WITH PINEAPPLE.

Peel and cut a pineapple in slices, put the slices into a stewpan with half a pound of fine white sugar, half an ounce of isinglass, or of patent gelatine (which is better), and half a teacupful of water; stew it until it is quite tender, then rub it through a sieve, place it upon ice, and stir it well; when it is upon the point of setting, add a pint of cream well whipped, mix it well and pour it into a mold lined with sponge cake, or prepared in any other way you prefer.

COUNTRY PLUM CHARLOTTE.

Stone a quart of ripe plums; first stew and then sweeten them. Cut slices of bread and butter and lay them in the bottom and around the sides of a large bowl or deep dish. Pour in the plums boiling hot, cover the bowl and set it away to cool gradually. When quite cool, send it to the table and eat it with cream.

VELVET CREAM, WITH STRAWBERRIES.

Dissolve half an ounce of gelatine in a gill of water; add to it half a pint of light sherry, grated lemon peel and the juice of one lemon and five ounces of sugar. Stir over the fire until the sugar is thoroughly dissolved. Then strain and cool. Before it sets beat into it a pint of cream; pour into molds and keep on ice until wanted. Half fill the small molds with fine strawberries, pour the mixture on top, and place on ice until wanted.

CORNSTARCH MERINGUE.

Heat a quart of milk until it boils, add four heaping teaspoonfuls of cornstarch which has previously been dissolved in a little cold milk. Stir constantly while boiling for fifteen minutes. Remove from the fire, and gradually add while hot the yolks of five eggs, beaten together with three-fourths of a cupful of sugar, and flavored with lemon, vanilla or bitter almond. Bake this mixture for fifteen minutes in a well-buttered pudding-dish or until it begins to "set."

Make a meringue of the whites of five eggs, whipped stiff with a half cupful of jelly, and spread evenly over the custard, without removing the same farther than the edge of the oven.

Use currant jelly if vanilla is used in the custard, crab apple for bitter almond and strawberry for lemon. Cover and bake for five minutes, after which take off the lid and brown the meringue a very little. Sift powdered sugar thickly over the top. To be eaten cold.

WASHINGTON PIE.

This recipe is the same as "Boston Cream Pie" (adding half an ounce of butter), which may be found under the head of PASTRY, PIES AND TARTS. In summer time, it is a good plan to bake the pie the day before wanted; then when cool, wrap around it a paper and place it in the ice box so to have it get very cold; then serve it with a dish of fresh strawberries or raspberries. A delicious dessert.

CREAM PIE.

Make two cakes as for Washington pie, then take one cup of sweet cream and three tablespoonfuls of white sugar. Beat with egg-beater or fork till it is stiff enough to put on without running off and flavor with vanilla. If you beat it after it is stiff it will come to butter. Put between the cakes and on top.

DESSERT PUFFS.

Puffs for dessert are delicate and nice; take one pint of milk and cream each, the whites of four eggs beaten to a stiff froth, one heaping cupful of sifted flour, one scant cupful of powdered sugar, add a little grated lemon peel and a little salt; beat these all together till very light, bake in gem-pans, sift pulverized sugar over them and eat with sauce flavored with lemon.

PEACH CAKE FOR DESSERT.

Bake three sheets of sponge cake, as for jelly cake; cut nice ripe peaches in thin slices, or chop them; prepare cream by whipping, sweetening and adding flavor of vanilla, if desired; put layers of peaches between the sheets of cake; pour cream over each layer and over the top. To be eaten soon after it is prepared.

FRUIT SHORT-CAKES.

For the recipes of strawberry, peach and other fruit short-cakes, look under the head of BISCUITS, ROLLS AND MUFFINS. They all make a very delicious dessert when served with a pitcher of fresh sweet cream, when obtainable.

SALTED OR ROASTED ALMONDS.

Blanch half a pound of almonds. Put with them a tablespoonful of melted butter and one of salt. Stir them till well mixed, then spread them over a baking-pan and bake fifteen minutes, or till crisp, stirring often. They must be bright yellow-brown when done. They are a fashionable appetizer and should be placed in ornamental dishes at the beginning of dinner, and are used by some in place of olives, which, however, should also be on the table, or some fine pickles may take their place.

ROAST CHESTNUTS.

Peel the raw chestnuts and scald them to remove the inner skin; put them in a frying pan with a little butter and toss them about a few moments; add a sprinkle of salt and a suspicion of cayenne. Serve them after the cheese.

Peanuts may be blanched and roasted the same.

AFTER-DINNER CROUTONS.

These crispy croutons answer as a substitute for hard-water crackers and are also relished by most people.

Cut sandwich bread into slices one-quarter of an inch thick; cut each slice into four small triangles; dry them in the oven slowly until they assume a delicate brownish tint, then serve either hot or cold. A nice way to serve them is to spread a paste of part butter and part rich creamy cheese, to which may be added a very little minced parsley.

ORANGE FLOAT.

To make orange float, take one quart of water, the juice and pulp of two lemons, one coffeecupful of sugar. When boiling hot, add four tablespoonfuls of cornstarch. Let it boil fifteen minutes, stirring all the time. When cold, pour it over four or five oranges that have been sliced into a glass dish and over the top spread the beaten whites of three eggs, sweetened and flavored with vanilla. A nice dessert.

LEMON TOAST.

This dessert can be made very conveniently without much preparation.

Take the yolks of six eggs, beat them well and add three cupfuls of sweet milk; take baker's bread, not too stale, and cut into slices; dip them into the milk and eggs and lay the slices into a spider, with sufficient melted butter, hot, to fry a delicate brown. Take the whites of the six eggs and beat them to a froth, adding a large cupful of white sugar; add the juice of two lemons, heating well and adding two cupfuls of boiling water. Serve over the toast as a sauce and you will find it a very delicious dish.

SWEET OMELET. No. 1.

One tablespoonful of butter, two of sugar, one cupful of milk, four eggs. Let the milk come to a boil. Beat the flour and butter together; add to them gradually the boiling milk and cook eight minutes; stirring often; beat the sugar and the yolks of the eggs together; add to the cooked mixture and set away to cool. When cool, beat the whites of the eggs to a stiff froth and add to the mixture. Bake in a buttered pudding-dish for twenty minutes in a moderate oven. Serve immediately with creamy sauce.

SWEET OMELET. No. 2.

Four eggs, two tablespoonfuls of sugar, a pinch of salt, half a teaspoonful of vanilla extract, one cupful of whipped cream. Beat the whites of the eggs to a stiff froth and gradually beat the flavoring and sugar into them. When well beaten add the yolks and, lastly, the whipped cream. Have a dish holding about one quart slightly buttered. Pour the mixture into this and bake just twelve minutes. Serve the moment it is taken from the oven.

SALAD OF MIXED FRUITS.

Put in the centre of a dish a pineapple properly pared, cored and sliced, yet retaining as near as practicable its original shape. Peel, quarter and remove the seeds from four sweet oranges; arrange them in a border around the pineapple. Select four fine bananas, peel and cut into slices lengthwise; arrange these zigzag-fence fashion around the border of the dish. In the V-shaped spaces around the dish put tiny mounds of grapes of mixed colors. When complete, the dish should look very appetizing. To half a pint of clear sugar syrup add half an ounce of good brandy, pour over the fruit and serve.

ORANGE COCOANUT SALAD.

Peel and slice a dozen oranges, grate a cocoanut and slice a pineapple. Put alternate layers of each until the dish is full. Then pour over them sweetened wine. Served with small cakes.

When oranges are served whole, they should be peeled and prettily arranged in a fruit dish. A small knife is best for this purpose. Break the skin from the stem into six or eight even parts, peel each section down half way, and tuck the point in next to the orange.

CRYSTALLIZED FRUIT.

Pick out the finest of any kind of fruit, leave on their stalks, beat the whites of three eggs to a stiff froth, lay the fruit in the beaten egg with the stalks upward, drain them and beat the part that drips off again; select them out, one by one and dip them into a cup of finely powdered sugar; cover a pan with a sheet of fine paper, place the fruit inside of it, and put it in an oven that is cooling; when the icing on the fruit becomes firm, pile them on a dish and set them in a cool place. For this purpose, oranges or lemons should be carefully pared, and all the white inner skin removed that is possible, to prevent bitterness; then cut either in thin horizontal slices if lemons, or in quarters if oranges. For cherries, strawberries, currants, etc., choose the largest and finest, leaving stems out. Peaches should be pared and cut in halves and sweet juicy pears may be treated in the same way, or look nicely when pared, leaving on the stems and iced. Pineapples should be cut in thin slices and these again divided into quarters.

PEACHES AND CREAM.

Pare and slice the peaches just before sending to table. Cover the glass dish containing them to exclude the air as much as possible, as they soon change color. Do not sugar them in the dish--they then become preserves, not fresh fruit. Pass the powdered sugar and cream with them.

SNOW PYRAMID.

Beat to a stiff foam the whites of half a dozen eggs, add a small teacupful of currant jelly and whip all together again. Fill half full of cream as many saucers as you have guests, dropping in the centre of each saucer a tablespoonful of the beaten eggs and jelly in the shape of a pyramid.

JELLY FRITTERS.

Make a batter of three eggs, a pint of milk and a pint bowl of wheat flour or more, beat it light; put a tablespoonful of lard or beef fat in a frying or omelet pan, add a saltspoonful of salt, making it boiling hot, put in the batter by the large spoonful, not too close; when one side is a delicate brown, turn the other; when done, take them on to a dish with a d'oyley over it; put a dessertspoonful of firm jelly or jam on each and serve. A very nice dessert.

STEWED APPLES. No. 1.

Take a dozen green tart apples, core and slice them, put into a saucepan with just enough water to cover them, cover the saucepan closely, and stew the apples until they are tender and clear; then take them out, put them into a deep dish and cover them; add to the juice in the saucepan a cupful of loaf sugar for every twelve apples, and boil it half an hour, adding to the syrup a pinch of mace and a dozen whole cloves just ten minutes before taking from the fire; pour scalding hot over the apples and set them in a cold place; eat ice cold with cream or boiled custard.

STEWED APPLES. No. 2.

Apples cooked in the following way look very pretty on a tea-table and are appreciated by the palate. Select firm round greenings, pare neatly and cut in halves; place in a shallow stewpan with sufficient boiling water to cover them and a cup of sugar to every six apples. Each half should cook on the bottom of the pan and be removed from the others so as not to injure its shape. Stew slowly until the pieces are very tender; remove to a glass dish carefully, boil the syrup a half hour longer, pour it over the apples and eat cold. A few pieces of lemon boiled in the syrup add to the flavor.

BAKED PEARS.

Pare and core the pears without dividing; place them in a pan and fill up the orifice with brown sugar; add a little water and let them bake until perfectly tender. Nice with sweet cream or boiled custard.

STEWED PEARS.

Stewed pears with a thick syrup make a fine dessert dish accompanied with cake.

Peel and cut them in halves, leaving the stems on and scoop out the cores. Put them into a saucepan, placing them close together, with the stems uppermost. Pour over sufficient water, a cup of sugar, a few whole cloves and some sticks of cinnamon, a tablespoonful of lemon juice. Cover the stewpan closely, to stew gently till the fruit is done, which will depend on the quality of the fruit. Then take out the fruit carefully and arrange it on a dish for serving. Boil down the syrup until quite thick; strain it and allow it to cool enough to set it; then pour it over the fruit.

The juice could be colored by a few drops of liquid cochineal, or a few slices of beets, while boiling. A teaspoonful of brandy adds much to the flavor. Serve with cream or boiled custard.

BAKED QUINCES.

Take ripe quinces, pare and quarter them, cut out the seeds; then stew them in clear water until a straw will pierce them; put into a baking dish with half a cupful of loaf sugar to every eight quinces; pour over them the liquor in which they were boiled, cover closely and bake in the oven one hour; then take out the quinces and put them into a covered dish; return the syrup to the saucepan and boil twenty minutes; then pour over the quinces and set them away to cool.

GOOSEBERRY FOOL.

Stew a quart of ripe gooseberries in just enough water to cover them; when soft, rub them through a colander to remove the skins and seeds; while hot stir into them a tablespoonful of melted butter and a cupful of sugar. Beat the yolks of three eggs and add that; whip all together until light. Fill a large glass fruit dish and spread on the top the beaten whites mixed with three tablespoonfuls of sugar. Apples or any tart fruit is nice made in this manner.

MERINGUES OR KISSES.

A coffeecupful of fine white sugar, the whites of six eggs; whisk the whites of the eggs to a stiff froth and with a wooden spoon stir in quickly the pounded sugar; and have some boards put in the oven thick enough to prevent the bottom of the meringues from acquiring too much color. Cut some strips of paper about two inches wide; place this paper on the board and drop a tablespoonful at a time of the mixture on the paper, taking care to let all the meringues be the same size. In dropping it from the spoon, give the mixture the form of an egg and keep the meringues about two inches apart from each other on the paper. Strew over them some sifted sugar and bake in a moderate oven for half an hour. As soon as they begin to color, remove them from the oven; take each slip of paper by the two ends and turn it gently on the table and with a small spoon take out the soft part of each meringue. Spread some clean paper on the board, turn the meringues upside down and put them into the oven to harden and brown on the other side. When required for table, fill them with whipped cream, flavored with liquor or vanilla and sweeten with pounded sugar. Join two of the meringues together and pile them high in the dish. To vary their appearance, finely chopped almonds or currants may be strewn over them before the sugar is sprinkled over; and they may be garnished with any bright-colored preserve. Great expedition is necessary in making this sweet dish, as, if the meringues are not put into the oven as soon as the sugar and eggs are mixed, the former melts and the mixture would run on the paper instead of keeping its egg-shape. The sweeter the meringues are made the crisper will they be; but if there is not sufficient sugar mixed with them, they will most likely be tough. They are sometimes colored with cochineal; and if kept well-covered in a dry place, will remain good for a month or six weeks.

JELLY KISSES.

Kisses, to be served for dessert at a large dinner, with other suitable confectionery, may be varied in this way: Having made the kisses, heap them in the shape of half an egg, placed upon stiff letter paper lining the bottom of a thick baking pan; put them in a moderate oven until the outside is a little hardened; then take one off carefully, take out the soft inside with the handle of a spoon, and put it back with the mixture, to make more; then lay the shell down. Take another and prepare it likewise; fill the shells with currant jelly or jam; join two together, cementing them with some of the mixture; so continue until you have enough. Make kisses, cocoanut drops, and such like, the day before they are wanted.

This recipe will make a fair-sized cake basket full. It adds much to their beauty when served up to tint half of them pale pink, then unite white and pink. Serve on a high glass dish.

COCOANUT MACAROONS.

Make a "kiss" mixture, add to it the white meat, grated, and finish as directed for KISSES.

ALMOND MACAROONS.

Half a pound of sweet almonds, a coffeecupful of white sugar, the whites of two eggs; blanch the almonds and pound them to a paste; add to them the sugar and the beaten whites of eggs; work the whole together with the back of a spoon, then roll the mixture in your hands in balls about the size of a nutmeg, dust sugar over the top, lay them on a sheet of paper at least an inch apart. Bake in a cool oven a light brown.

CHOCOLATE MACAROONS.

Put three ounces of plain chocolate in a pan and melt on a slow fire; then work it to a thick paste with one pound of powdered sugar and the whites of three eggs; roll the mixture down to the thickness of about one-quarter of an inch; cut it in small, round pieces with a paste-cutter, either plain or scalloped; butter a pan slightly, and dust it with flour and sugar in equal quantities; place in it the pieces of paste or mixture, and bake in a hot but not too quick oven.

LEMON JELLY. No. 1.

Wash and prepare four calf's feet, place them in four quarts of water, and let them simmer gently five hours. At the expiration of this time take them out and pour the liquid into a vessel to cool; there should be nearly a quart. When cold, remove every particle of fat, replace the jelly into the preserving-kettle, and add one pound of loaf sugar, the rind and juice of two lemons; when the sugar has dissolved, beat two eggs with their shells in one gill of water, which pour into the kettle and boil five minutes, or until perfectly clear; then add one gill of Madeira wine and strain through a flannel bag into any form you like.

LEMON JELLY. No. 2.

To a package of gelatine add a pint of cold water, the juice of four lemons and the rind of one; let it stand one hour, then add one pint of boiling water, a pinch of cinnamon, three cups of sugar; let it all come to a boil; strain through a napkin into molds, set away to get cold. Nice poured over sliced bananas and oranges.

WINE JELLY.

One package of gelatine, one cupful of cold water soaked together two hours; add to this three cupfuls of sugar, the juice of three lemons and the grated rind of one. Now pour over this a quart of boiling water and stir until dissolved, then add a pint of sherry wine. Strain through a napkin, turn into molds dipped in cold water and place in the ice box for several hours.

One good way to mold this jelly is to pour some of it into the mold, harden it a little, put in a layer of strawberries or raspberries, or any fresh fruit in season, pour in jelly to set them; after they have set, another layer of jelly, then another of berries, and so fill each mold, alternating with jelly and berries.

CIDER JELLY.

This can be made the same, by substituting clear, sweet cider in place of the wine.

ORANGE JELLY.

Orange jelly is a great delicacy and not expensive. To make a large dish, get six oranges, two lemons, a two-ounce package of gelatine. Put the gelatine to soak in a pint of water, squeeze the orange juice into a bowl, also the lemon juice, and grate one of the lemon skins in with it. Put about two cupfuls of sugar with the gelatine, then stir in the orange juice, and pour over all three pints of boiling water, stirring constantly. When the gelatine is entirely dissolved, strain through a napkin into molds or bowls wet with cold water, and set aside to harden. In three or four hours it will be ready for use and will last several days.

VARIEGATED JELLY.

After dividing a box of Cox's gelatine into halves, put each half into a bowl with half a cupful of cold water. Put three-quarters of an ounce or six sheets of pink gelatine into a third bowl containing three-fourths of a cupful of cold water. Cover the bowls to keep out the dust and set them away for two hours. At the end of that time, add a pint of boiling water, a cupful of sugar, half a pint of wine, and the juice of lemon to the pink gelatine, and, after stirring till the gelatine is dissolved, strain the liquid through a napkin. Treat one of the other portions of the gelatine in the same way. Beat together the yolks of four eggs and half a cupful of sugar, and, after adding this mixture to the third portion of gelatine, stir the new mixture into a pint and a third of boiling milk, contained in a double boiler. Stir on the fire for three minutes, then strain through a fine sieve, and flavor with a teaspoonful of vanilla extract. Place in a deep pan two molds, each holding about three pints, and surround them with ice and water. Pour into these molds, in equal parts, the wine jelly which was made with the clear gelatine, and set it away to harden. When it has become set, pour in the pink gelatine, which should have been set away in a place not cold enough to make it harden. After it has been transferred and has become hard, pour into the molds the mixture of eggs, sugar and gelatine, which should be in a liquid state. Set the molds in an ice chest for three or four hours. At serving time, dip them into tepid water to loosen the contents, and gently turn the jelly out upon flat dishes.

The clear jelly may be made first and poured into molds, then the pink jelly and finally the egg jelly.

STRAWBERRY JELLY.

Strawberries, pounded sugar; to every pint of juice allow half a package of Cox's gelatine.

Pick the strawberries, put them into a pan, squeeze them well with a wooden spoon, add sufficient pounded sugar to sweeten them nicely, and let them remain for one hour that the juice may be extracted; then add half a pint of water to every pint of juice. Strain the strawberry juice and water through a napkin; measure it and to every pint allow half a package of Cox's gelatine dissolved in a teacupful of water. Mix this with the juice, put the jelly into a mold and set the mold on ice. A little lemon juice added to the strawberry juice improves the flavor of the jelly, if the fruit is very ripe; but it must be well strained before it is put with the other ingredients, or it will make the jelly muddy. Delicious and beautiful.

RECIPE FOR CHEESE CUSTARD.

For three persons, two ounces of grated parmesan cheese; the whites of three eggs beaten to a stiff froth, a little pepper, salt and cayenne, a little milk or cream to mix; bake for a quarter of an hour.

ICE CREAM AND ICES

ICE-CREAM.

One pint of milk, the yolks of two eggs, six ounces of sugar and one tablespoonful of cornstarch. Scald but do not boil. Then put the whites of the two eggs into a pint of cream; whip it. Mix the milk and cream, flavor and freeze. One teaspoonful of vanilla or lemon is generally sufficient.

The quantity, of course, can be increased to any amount desired, so long as the relative proportions of the different ingredients are observed.

PURE ICE-CREAM.

Genuine ice-cream is made of the pure sweet cream in this proportion: Two quarts of cream, one pound of sugar; beat up, flavor and freeze.

For family use, select one of the new patent freezers, as being more rapid and less laborious for small quantities than the old style turned entirely by hand. All conditions being perfect, those with crank and revolving dashers effect freezing in eight to fifteen minutes.

FRUIT ICE-CREAM.

Ingredients.--To every pint of fruit juice allow one pint of cream; sugar to taste.

Let the fruit be well ripened; pick it off the stalks and put it into a large earthen pan. Stir it about with a wooden spoon, breaking it until it is well mashed; then, with the back of the spoon, rub it through a hair-sieve. Sweeten it nicely with pounded sugar; whip the cream for a few minutes, add it to the fruit, and whisk the whole again for another five minutes. Put the mixture into the freezer and freeze. Raspberry, strawberry, currant, and all fruit ice-creams are made in the same manner. A little powdered sugar sprinkled over the fruit before it is mashed assists to extract the juice. In winter, when fresh fruit is not obtainable, a little jam may be substituted for it; it should be melted and worked through a sieve before being added to the whipped cream; and if the color should not be good, a little prepared cochineal may be put in to improve its appearance. In making berry flavoring for ice-cream, the milk should never be heated; the juice of the berries added to cold cream, or fresh rich milk, mixed with cold cream, the juice put in just before freezing, or when partly frozen.

CHOCOLATE ICE-CREAM. No. 1. (Very fine.)

Add four ounces of grated chocolate to a cupful of sweet milk, then mix it thoroughly to a quart of thick sweet cream; no flavoring is required but vanilla. Sweeten with a cupful of sugar; beat again and freeze.

CHOCOLATE ICE-CREAM. No. 2.

Beat two eggs very light and cream them with two cupfuls of sugar. Scald a pint of milk and turn on by degrees, mixing well with the sugar and eggs. Stir in this half a cupful of grated chocolate; return to the fire and heat until it thickens, stirring briskly; take off and set aside to cool. When thoroughly cold, freeze.

COCOANUT ICE-CREAM.

One quart of cream, one pint of milk, three eggs, one cupful and a half of sugar and one of prepared cocoanut, the rind and juice of a lemon. Beat together the eggs and grated lemon rind and put with the milk in the double boiler. Stir until the mixture begins to thicken. Add the cocoanut and put away to cool. When cool add the sugar, lemon juice and cream. Freeze.

CUSTARD ICE-CREAM.

Sweeten one quart of cream or rich milk with half a pound of sugar and flavor to taste; put it over the fire in a farina-kettle; as soon as it begins to boil, stir into it a tablespoonful of cornstarch or rice flour which has been previously mixed smooth with a little milk; after it has boiled a few minutes, take it off the fire and stir in very gradually six eggs which have been beaten until thick; when quite cold, freeze it as ice-cream.

STRAWBERRY ICE-CREAM.

Mix a cupful of sugar with a quart of ripe strawberries, let them stand half a day, then mash and strain them through a coarse towel, then add to the juice a full cupful of sugar and when dissolved, beat in a quart of fresh thick cream. Raspberries, pineapple and other fruits made the same.

FRUIT CREAM.

Make a rich, boiled custard; flavor with wine and vanilla; pour it into a freezer. When half frozen, add pounded almonds, chopped citron and brandy, peaches or chopped raisins. Have the freezer half full of custard and fill up with the fruit. Mix well and freeze again. Almost any kind of fruits that are preferred may be substituted for the above.

TUTTI FRUTTI ICE-CREAM.

Take two quarts of the richest cream and add to it one pound of pulverized sugar and four whole eggs; mix well together; place on the fire, stirring constantly, and just bring to boiling point; now remove immediately and continue to stir until nearly cold; flavor with a tablespoonful of extract of vanilla; place in freezer and, when half frozen, mix thoroughly into it one pound of preserved fruits, in equal parts of peaches, apricots, gages, cherries, pineapples, etc.; all of these fruits are to be cut up into small pieces and mixed well with frozen cream. If you desire to mold this ice sprinkle it with a little carmine, dissolved in a teaspoonful of water, with two drops of spirits of ammonia; mix in this color, so that it will be streaky or in veins like marble.

ICE-CREAM WITHOUT A FREEZER.

Beat the yolks of eight eggs very light, and add thereto four cupfuls of sugar, and stir well. Add to this, little by little, one quart of rich milk that has been heated almost to boiling, beating all the while; then put in the whites of eight eggs beaten to a stiff froth. Then boil the mixture in a pail set inside another containing hot water. Boil about fifteen minutes or until it is as thick as a boiled custard, stirring steadily meanwhile. Pour into a bowl to cool. When quite cold, beat into it three pints of rich sweet cream and five teaspoonfuls of vanilla, or such other flavoring as you prefer. Put it into a pail having a close-fitting cover and pack in pounded ice and salt,--rock salt, not the common kind,--about three-fourths ice and one-forth salt. When packed, before putting the ice on top of the cover, beat the custard as you would batter, for five minutes steady; then put on the cover and put the ice and salt over it, and cover the whole with a thick mat, blanket or carpet and let it stand for an hour. Then carefully uncover and scrape from the bottom and sides of the pail the thick coating of frozen custard, making every particle clear, and beat again very hard, until the custard is a smooth, half-congealed paste. Do this thoroughly. Put on the cover, ice, salt and blanket, and leave it for five or six hours, replenishing the ice and salt if necessary.

Common Sense in the Household.

FROZEN PEACHES.

One can or twelve large peaches, two coffeecupfuls of sugar, one pint of water and the whites of three eggs beaten to a stiff froth; break the peaches rather fine and stir all the ingredients together; freeze the whole into form.

Frozen fruit of any kind can be made the same way; the fruit should be mashed to a smooth pulp, but not thinned too much. In freezing, care should be taken to prevent its getting lumpy.

FROZEN FRUITS.

The above recipe, increasing the quantity of peaches, raspberries or whatever fruit you may use, and adding a small amount of rich cream, make fine frozen fruits. In freezing, you must be especially careful to prevent its getting lumpy.

LEMON ICE.

The juice of six lemons and the grated rind of three, a large sweet orange, juice and rind; squeeze out all the juice and steep it in the rind of orange and lemons a couple of hours; then squeeze and strain through a towel, add a pint of water and two cupfuls of sugar. Stir until dissolved, turn into a freezer, then proceed as for ice-cream, letting it stand longer, two or three hours.

When fruit jellies are used, gently heat the water sufficiently to melt them; then cool and freeze. Other flavors may be made in this manner, varying the flavoring to taste.

PINEAPPLE SHERBET.

Grate two pineapples and mix with two quarts of water and a pint of sugar; add the juice of two lemons and the beaten whites of four eggs. Place in a freezer and freeze.

RASPBERRY SHERBET.

Two quarts of raspberries, one cupful of sugar, one pint and a half of water, the juice of a large lemon, one tablespoonful of gelatine. Mash the berries and sugar together and let them stand two hours. Soak the gelatine in cold water to cover. Add one pint of the water to the berries and strain. Dissolve the gelatine in half a pint of boiling water, add this to the strained mixture and freeze.

ORANGE-WATER ICE.

Add a tablespoonful of gelatine to one gill of water; let it stand twenty minutes and add half a pint of boiling water; stir until dissolved and add four ounces of powdered sugar, the strained juice of six oranges and cold water enough to make a full quart in all. Stir until the sugar is dissolved; pour into the freezing can and freeze. (See LEMON ICE.)

ALMOND ICE.

Two pints of milk, eight ounces of cream, two ounces of orange-flower water, eight ounces of sweet almonds, four ounces of bitter almonds; pound all in a marble mortar, pouring in from time to time a few drops of water; when thoroughly pounded add the orange-flower water and half of the milk; pass this, tightly squeezed, through a cloth; boil the rest of the milk with the cream and keep stirring it with a wooden spoon; as soon as it is thick enough, pour in the almond milk; give it one boiling, take it off and let it cool in a bowl or pitcher before pouring it into the mold for freezing.

CURRANT ICE.

A refreshing ice is made of currants or raspberries, or equal portions of each. Squeeze enough fruit in a jelly-bag to make a pint of juice; add a pint each of the water and sugar; pour the whole, boiling hot, onto whites of three eggs, beaten to a stiff froth, and whip the mixture thoroughly. When cool, freeze in the usual manner. Part red raspberry juice is a much finer flavor.

Any juicy fruit may be prepared in this manner.

DUMPLINGS AND PUDDINGS

It depends as much upon the judgment of the cook as on the materials used to make a good pudding. Everything should be the best in the way of materials, and a proper attention to the rules, with some practice, will ensure success.

Puddings are either boiled, baked or steamed; if boiled, the materials should be well worked together, put into a thick cloth bag, previously dipped in hot water, wringing it slightly and dredging the inside thickly with flour; tie it firmly, allowing room for it to swell; drop it into a kettle of boiling water, with a small plate or saucer in the bottom to keep it from sticking to the kettle. It should not cease boiling one moment from the time it is put in until taken out, and the pot must be tightly covered, and the cover not removed except when necessary to add water from the boiling tea-kettle when the water is getting low. When done, dip immediately in cold water and turn out. This should be done just before placing on the table.

Or butter a tin pudding-mold or an earthen bowl; close it tight so that water cannot penetrate; drop it into boiling water and boil steadily the required time. If a bowl is used it should be well buttered and not quite filled with the pudding, allowing room for it to swell; then a cloth wet in hot water, slightly wringing it, then floured on the inner side, and tied over the bowl, meeting under the bottom.

To steam a pudding, put it into a tin pan or earthen dish; tie a cloth over the top, first dredging it in flour, and set it in a steamer. Cover the steamer closely; allow a little longer time than you do for boiling.

Molds or basins for baking, steaming or boiling should be well buttered before the mixture is put into them. Allow a little longer time for steaming than for boiling.

Dumplings boiled the same way, put into little separate cloths.

Batter puddings should be smoothly mixed and free from lumps. To ensure this, first mix the flour with a very small portion of milk, the yolks of the eggs and the sugar thoroughly beaten together, and added to this; then add the remainder of the milk by degrees, then the seasoning, then the beaten whites of eggs last. Much success in making this kind of pudding depends upon a strict observance of this rule; for, although the materials may be good, if the eggs are put into the milk before they are mixed with the flour, there will be a custard at the top and a soft dough at the bottom of your dish.

All sweet puddings require a little salt to prevent insipidity and to draw out the flavor of the several ingredients, but a grain too much will spoil any pudding.

In puddings where wine, brandy, cider, lemon juice or any acid is used, it should be stirred in last and gradually, or it is apt to curdle the milk or eggs.

In making custard puddings (puddings made with eggs and milk), the yolks of the eggs and sugar should be thoroughly beaten together before any of the milk or seasoning is added, and the beaten whites of eggs last.

In making puddings of bread, rice, sago, tapioca, etc., the eggs should be beaten very light, and mixed with a portion of the milk, before adding them to the other ingredients. If the eggs are mixed with the milk, without having been thus beaten, the milk will be absorbed by the bread, rice, sago, tapioca, etc., without rendering them light.

The freshness of all pudding ingredients is of much importance, as one bad article will taint the whole mixture.

When the freshness of eggs is doubtful, break each one separately in a cup before mixing them all together. Should there be a bad one amongst them, it can be thrown away; whereas, if mixed with the good ones, the entire quantity would be spoiled. The yolks and whites beaten separately make the articles they are put into much lighter.

Raisins and dried fruit for puddings should be carefully picked and, in many cases, stoned. Currants should be well washed, pressed in a cloth and placed on a dish before the fire to get thoroughly dry; they should be then picked carefully over, and every piece of grit or stone removed from amongst them. To plump them, some cooks pour boiling water over them and then dry them before the fire.

Many baked pudding recipes are quite as good boiled. As a safe rule boil the pudding twice as long as you would bake it; and remember that a boiling pudding should never be touched after it is once put on the stove; a jar of the kettle destroys the lightness of the pudding. If the water boils down and more must be added, it must be done so carefully that the mold will not hit the side of the kettle, and it must not be allowed to stop boiling for an instant.

Batter should never-stick to the knife when it is sent to the table; it will do this both when less than sufficient number of eggs is mixed with it and when it is not cooked enough; about four eggs to the half pound of flour will make it firm enough to cut smoothly.

When baked or boiled puddings are sufficiently solid, turn them out of the dish they were baked in, bottom uppermost and strew over them finely sifted sugar.

When pastry or baked puddings are not done through, and yet the outside is sufficiently brown, cover them over with a piece of white paper until thoroughly cooked; this prevents them from getting burnt.

TO CLEAN CURRANTS.

Put them in a sieve or colander and sprinkle them thickly with flour; rub them well until they are separated, and the flour, grit and fine stems have passed through the strainer. Place the strainer and currants in a pan of water and wash thoroughly; then lift the strainer and currants together, and change the water until it is clear. Dry the currants between clean towels. It hardens them to dry in an oven.

TO CHOP SUET.

Break or cut in small pieces, sprinkle with sifted flour, and chop in a cold place to keep it from becoming sticky and soft.

TO STONE RAISINS.

Put them in a dish and pour boiling water over them; cover and let them remain in it ten minutes; it will soften so that by rubbing each raisin between the thumb and finger, the seeds will come out clean; then they are ready for cutting or chopping if required.

APPLE DUMPLINGS.

Make a rich biscuit dough, the same as soda or baking-powder biscuit, only adding a little more shortening. Take a piece of dough out on the molding-board, roll out almost as thin as pie crust; then cut into square pieces large enough to cover an apple. Put into the middle of each piece two apple halves that have been pared and cored; sprinkle on a spoonful of sugar and a pinch of ground cinnamon, turn the ends of the dough over the apple and lap them tight. Lay the dumplings in a dripping-pan buttered, the smooth side upward. When the pans are filled, put a small piece of butter on top of each, sprinkle over a large handful of sugar, turn in a cupful of boiling water, then place in a moderate oven for three-quarters of an hour. Baste with the liquor once while baking. Serve with pudding-sauce or cream and sugar.

BOILED APPLE DUMPLINGS.

The same recipe as the above, with the exception that they are put into a small coarse cloth well floured after being dipped in hot water. Each cloth to be tied securely, but leaving room enough for the dumpling to swell. Put them in a pot of boiling water and boil three-quarters of an hour. Serve with sweet sauce. Peaches and other fruits used in the same manner.

BOILED RICE DUMPLINGS, CUSTARD SAUCE.

Boil half a pound of rice, drain and mash it moderately fine. Add to it two ounces of butter, three ounces of sugar, half a saltspoonful of mixed ground spice, salt and the yolks of two eggs. Moisten a trifle with a tablespoonful or two of cream. With floured hands shape the mixture into balls, and tie them in floured pudding cloths. Steam or boil forty minutes and send to table with a custard sauce made as follows:--

Mix together four ounces of sugar and two ounces of butter (slightly warmed). Beat together the yolks of two eggs and a gill of cream; mix and pour the sauce in a double saucepan; set this in a pan of hot water and whisk thoroughly three minutes. Set the saucepan in cold water and whisk until the sauce is cooled.

SUET DUMPLINGS. No. 1.

One pint bowl of fine bread crumbs, one-half cupful of beef suet chopped fine, the whites and yolks of four eggs beaten separately and very light, one teaspoonful of cream of tartar sifted into half a cupful of flour, half a teaspoonful of soda dissolved in a little water, and a teaspoonful of salt. Wet it all together with milk enough to make a stiff paste. Flour your hands and make into balls. Tie up in separate cloths that have been wrung out in hot water and floured inside; leave room, when tying, for them to swell. Drop them into boiling water and boil about three-quarters of an hour. Serve hot, with wine sauce, or syrup and butter.

SUET DUMPLINGS. No. 2.

One cupful of suet chopped fine, one cupful of grated English muffins or bread, one cupful of flour, half a teaspoonful of baking powder, half a cupful of sugar, two eggs, one pint of milk, a large pinch of salt. Sift together powder and flour, add the beaten eggs, grated muffins, sugar, suet and milk; form into smooth batter, which drop by tablespoonfuls into a pint of boiling milk, three or four at a time; when done, dish and pour over the milk they were boiled in. A Danish dish; very good.

PRESERVE DUMPLINGS.

Preserved peaches, plums, quinces, cherries or any other sweetmeat; make a light crust, and roll a small piece of moderate thickness and fill with the fruit in quantity to make the size of a peach dumpling; tie each one in a dumpling cloth, well floured inside, drop them into hot water and boil half an hour; when done, remove the cloth, send to table hot and eat with cream.

OXFORD DUMPLINGS.

Beat until quite light one tablespoonful of sugar and the yolks of three eggs, add half a cupful of finely chopped suet, half a cupful of English currants, one cupful of sifted flour, in which there has been sifted a heaping teaspoonful of baking powder, a little nutmeg, one teaspoonful of salt and, lastly, the beaten whites of the eggs; flour your hands and make it into balls the size of an egg; boil in separate cloth one hour or more. Serve with wine sauce.

LEMON DUMPLINGS.

Mix together a pint of grated bread crumbs, half a cupful of chopped suet, half a cupful of moist sugar, a little salt and a small tablespoonful of flour, adding the grated rind of a lemon. Moisten it all with the whites and yolks of two eggs well beaten and the juice of the lemon, strained. Stir it all well together and put the mixture into small cups well buttered; tie them down with a cloth dipped in flour and boil three-quarters of an hour. Turn them out on a dish, strew sifted sugar over them and serve with wine sauce.

BOILED APPLE PUFFETS.

Three eggs, one pint of milk, a little salt, sufficient flour to thicken as waffle batter, one and one-half teaspoonfuls of baking powder. Fill teacups alternately with a layer of batter and then of apples chopped fine. Steam one hour. Serve hot with flavored cream and sugar. You can substitute any fresh fruit or jams your taste prefers.

COMMON BATTER.

For boiled puddings, fritters, etc., is made with one cupful of milk, a pinch of salt, two eggs, one tablespoonful of melted butter, one cupful of flour and a small teaspoonful of baking powder. Sift the flour, powder and salt together, add the melted butter, the eggs well beaten and the milk; mix into a very smooth batter, a little thicker than for griddle-cakes.

ALMOND PUDDING.

Turn boiling water on to three-fourths of a pound of sweet almonds, let it remain until the skin comes off easily; rub with a dry cloth; when dry, pound fine with one large spoonful of rose-water; beat six eggs to a stiff froth with three spoonfuls of fine white sugar; mix with one quart of milk, three spoonfuls of pounded crackers, four ounces of melted butter, and the same of citron cut into bits; add almonds, stir altogether and bake in a small pudding-dish with a lining and rim of pastry. This pudding is best when cold. It will bake in half an hour in a quick oven.

APPLE PUDDING, BAKED.

Stir two tablespoonfuls of butter and half a cupful of sugar to a cream; stir into this the yolks of four eggs, well beaten, the juice and grated rind of one lemon and half a dozen sound, green tart grated. Now stir in the four beaten whites of the eggs, season with cinnamon or nutmeg; bake. To be served cold with cream.

BOILED APPLE PUDDING.

Take three eggs, three apples, a quarter of a pound of bread crumbs, one lemon, three ounces of sugar, three ounces of currants, half a wine-glassful of wine, nutmeg, butter and sugar for sauce. Pare, core and mince the apples and mix with the bread crumbs, nutmeg, grated sugar, currants; the juice of the lemon and half the rind grated. Beat the eggs well, moisten the mixture with these and beat all together, adding the wine last; put the pudding in a buttered mold, tie it down with a cloth; boil one hour and a half and serve with sweet sauce.

BIRDS' NEST PUDDING.

Core and peel eight apples, put in a dish, fill the places from which the cores have been taken with sugar and a little grated nutmeg; cover and bake. Beat the yolks of four eggs light, add two teacupfuls of flour, with three even teaspoonfuls of baking powder sifted with it, one pint of milk with a teaspoonful of salt; then add the whites of the eggs well beaten, pour over the apples and bake one hour in a moderate oven. Serve with sauce.

BREAD AND BUTTER PUDDING. No. 1.

Butter the sides and bottom of a deep pudding-dish, then butter thin slices of bread, sprinkle thickly with sugar, a little cinnamon, chopped apple, or any fruit you prefer between each slice, until your dish is full. Beat up two eggs, add a tablespoonful of sifted flour; stir with the three cupfuls of milk and a little salt; pour over this the bread, let it stand one hour and then bake slowly, with a cover on, three-quarters of an hour; then take the cover off and brown. Serve with wine and lemon sauce.

Pie-plant, cut up in small pieces with plenty of sugar, is fine made in this manner.

BREAD AND BUTTER PUDDING. No. 2.

Place a layer of stale bread, rolled fine, in the bottom of a pudding-dish, then a layer of any kind of fruit; sprinkle on a little sugar, then another layer of bread crumbs and of fruit; and so on until the dish is full, the top layer being crumbs. Make a custard as for pies, add a pint of milk and mix. Pour it over the top of the pudding and bake until the fruit is cooked.

Stale cake, crumbed fine, in place of bread, is an improvement.

COLD BERRY PUDDING.

Take rather stale bread--baker's bread or light home-made--cut in thin slices and spread with butter. Add a very little water and a little sugar to one quart or more of huckleberries and blackberries, or the former alone. Stew a few minutes until juicy; put a layer of buttered bread in your buttered pudding-dish, then a layer of stewed berries while hot and so on until full; lastly, a covering of stewed berries. It may be improved with a rather soft frosting over the top. To be eaten cold with thick cream and sugar.

APPLE TAPIOCA PUDDING.

Put one teacupful of tapioca and one teaspoonful of salt into one pint and a half of water, and let it stand several hours where it will be quite warm, but not cook; peel six tart apples, take out the cores, fill them with sugar, in which is grated a little nutmeg and lemon peel, and put them in a pudding-dish; over these pour the tapioca, first mixing with it one teaspoonful of melted butter and a cupful of cold milk, and half a cupful of sugar; bake one hour; eat with sauce.

When fresh fruits are in season, this pudding is exceedingly nice, with damsons, plums, red currants, gooseberries or apples; when made with these, the pudding must be thickly sprinkled over with sifted sugar.

Canned or fresh peaches may be used in place of apples in the same manner, moistening the tapioca with the juice of the canned peaches in place of the cold milk. Very nice when quite cool to serve with sugar and cream.

APPLE AND BROWN-BREAD PUDDING.

Take a pint of brown bread crumbs, a pint bowl of chopped apples, mix; add two-thirds of a cupful of finely-chopped suet, a cupful of raisins, one egg, a tablespoonful of flour, half a teaspoonful of salt. Mix with half a pint of milk, and boil in buttered molds about two hours. Serve with sauce flavored with lemon.

APPLE-PUFF PUDDING.

Put half a pound of flour into a basin, sprinkle in a little salt, stir in gradually a pint of milk; when quite smooth add three eggs; butter a pie-dish, pour in the batter; take three-quarters of a pound of apples, seed and cut in slices, and put in the batter; place bits of butter over the top; bake three-quarters of an hour; when done, sprinkle sugar over the top and serve hot.

PLAIN BREAD PUDDING, BAKED.

Break up about a pint of stale bread after cutting off the crust, pour over it a quart of boiling milk; add to this a piece of butter the size of a small egg; cover the dish tight and let it stand until cool; then with a spoon mash it until fine, adding a teaspoonful of cinnamon and one of nutmeg grated, half a cupful of sugar and one-quarter of a teaspoonful of soda dissolved in a little hot water. Beat up four eggs very light and add last. Turn all into a well-buttered pudding-dish and bake three-quarters of an hour. Serve it warm with hard sauce.

This recipe may be steamed or boiled; very nice either way.

SUPERIOR BREAD PUDDINGS.

One and one-half cupfuls of white sugar, two cupfuls of fine, dry bread crumbs, five eggs, one tablespoonful of butter, vanilla, rose-water or lemon flavoring, one quart of fresh rich milk and half a cupful of jelly or jam. Rub the butter into a cupful of sugar; beat the yolks very light, and stir these together to a cream. The bread crumbs soaked in milk come next, then the flavoring. Bake in a buttered pudding-dish--a large one and but two-thirds full--until the custard is "set." Draw to the mouth of the oven, spread over with jam or other nice fruit conserve. Cover this with a meringue made of the whipped whites and half a cupful of sugar. Shut the oven and bake until the meringue begins to color. Eat cold with cream. In strawberry season, substitute a pint of fresh fruit for preserves. It is then delicious. Serve with any warm sauce.

BOILED BREAD PUDDING.

To one quart of bread crumbs soaked soft in a cup of hot milk, add one cupful of molasses, one cupful of fruit or chopped raisins, one teaspoonful each of spices, one tablespoonful of butter, a teaspoonful of salt, one teaspoonful of soda, about a cupful of flour sifted; boil or steam three hours. Serve with sweet sauce.

ALMOND PUDDING. No. 1.

Put two quarts of milk into a double boiler; stir into it two heaping tablespoonfuls of sifted flour that has been stirred to a cream, with a little of the milk. When it boils, care should be taken that it does not burn; when cooked, take from the fire and let it cool. Take the skins off from two pounds of sweet almonds, pound them fine, stir them into the milk; add a teaspoonful of salt, a cupful of sugar, flavoring and six well-beaten eggs, the yolks and whites beaten separately. Put bits of butter over the top. Bake one hour. A gill of brandy or wine improves it.

ALMOND PUDDING. No. 2.

Steep four ounces of crumbs of bread, sliced, in one and one-half pints of cream, or grate the bread; then beat half a pound of blanched almonds very fine till they become a paste, with two teaspoonfuls of orange-flower water; beat up the yolks of eight eggs and the whites of four; mix all well together; put in a quarter of a pound of loaf sugar and stir in three or four ounces of melted butter; put it over the fire, stirring it until it is thick; lay a sheet of paper at the bottom of a dish and pour in the ingredients; bake half an hour. Use the remaining four whites of eggs for a meringue for the top.

BATTER PUDDING, BAKED.

Four eggs, the yolks and whites beaten separately, one pint of milk, one teaspoonful of salt, one teaspoonful of baking powder, two cupfuls of sifted flour. Put the whites of the eggs in last. Bake in an earthen dish that can be set on the table. Bake forty-five minutes; serve with rich sauce.

BOILED BATTER PUDDING.

Sift together a pint of flour and a teaspoonful of baking powder into a deep dish, sprinkle in a little salt, adding also a tablespoonful of melted butter. Stir into this gradually a pint of milk; when quite smooth, add four eggs, yolks and whites beaten separately. Now add enough more flour to make a very stiff batter. If liked, any kind of fruit may be stirred into this; a pint of berries or sliced fruit. Boil two hours. Serve with cream and sugar, wine sauce, or any sweet sauce.

CUSTARD PUDDING. No. 1.

Take five tablespoonfuls out of a quart of cream or rich milk and mix them with two large spoonfuls of fine flour. Set the rest of the milk to boil, flavoring it with bitter almonds broken up. When it has boiled hard, take it off, strain it and stir it in the cold milk and flour. Set it away to cool and beat well eight yolks and four whites of eggs; add them to the milk and stir in, at the last, a glass of brandy or white wine, a teaspoonful of powdered nutmeg and half a cupful of sugar. Butter a large bowl or mold; pour in the mixture; tie a cloth tightly over it; put it into a pot of boiling water and boil it two hours, replenishing the pot with hot water from a tea-kettle. When the pudding is done, let it get cool before you turn it out. Eat it with butter and sugar stirred together to a cream and flavored with lemon juice or orange.

CUSTARD PUDDING. No. 2.

Pour one quart of milk in a deep pan and let the pan stand in a kettle of boiling water, while you beat to a cream eight eggs and six tablespoonfuls of fine sugar and a teaspoon of flour; then stir the eggs and sugar into the milk and continue stirring until it begins to thicken; then remove the pan from the boiling water, scrape down the sides, stir to the bottom until it begins to cool, add a tablespoonful of peach-water, or any other flavor you may prefer, pour into little cups and, when cold, serve.

CUSTARD PUDDINGS.

The recipe for COMMON CUSTARD, with the addition of chocolate grated, banana, or pineapple or cocoanut, makes successfully those different kinds of puddings.

APPLE CUSTARD PUDDINGS.

Put a quart of pared and quartered apples into a stewpan, with half a cupful of water and cook them until they are soft. Remove from the fire and add half a cupful of sugar, two tablespoonfuls of butter and the grated rind and the juice of a lemon. Have ready mixed two cupfuls of grated bread crumbs and two tablespoonfuls of flour; add this also to the apple mixture, after which stir in two well-beaten eggs. Turn all into a well-buttered pudding-dish and bake forty-five minutes in a moderate oven. Serve with sugar and cream or hard sweet sauce.

CREAM PUDDING.

Beat the yolks and whites of six eggs well and stir them into one pint of flour, one pint of milk, a little salt and a bit of soda dissolved in a little water, the grated rind of a lemon and three spoonfuls of sugar; just before baking stir in one pint of cream and bake in a buttered dish. Eat with cream.

CREAM MERINGUE PUDDING.

Stir to a cream half a cupful of sugar with the white of one egg and the yolks of four. Add one quart of milk and mix thoroughly. Put four tablespoonfuls of flour and a teaspoonful of salt into another dish, and pour half a cupful of the milk and egg mixture upon them, and beat very smooth, gradually adding the rest of the milk and egg mixture. Turn this all into a double boiler surrounded by boiling water; stir this until smooth and thick like cream, or about fifteen minutes; then add vanilla or other extract. Rub all through a strainer into a well-buttered pudding-dish. Now beat the remaining three whites of eggs to a stiff froth, and gradually add three tablespoonfuls of powdered sugar, and spread roughly over the pudding. Cook for twenty minutes in a moderate oven. Serve cold.

CORNSTARCH PUDDING.

Reserve half a cupful of milk from a quart and put the remainder on the stove in a double boiler. Mix four large tablespoonfuls of cornstarch and a teaspoonful of salt with the half cupful of milk; then stir the mixture into the boiling milk and beat well for two minutes. Cover the boiler and cook the pudding for twelve minutes; then pour it into a pudding-dish and set in a cool place for half an hour. When the time for serving comes, make a sauce in this manner: Beat the whites of two eggs to a stiff, dry froth, and beat into this two tablespoonfuls of powdered sugar. As soon as the sugar has been well mixed with the whites, add half of a large tumbler of currant jelly, or any other bright jelly, or any kind of preserved fruit may be used. If you prefer, serve sugar and cream with the pudding instead of a sauce.

COLD FRUIT PUDDING.

Throw into a pint of new milk the thin rind of a lemon, heat it slowly by the side of the fire and keep at the boiling point until strongly flavored. Sprinkle in a small pinch of salt and three-quarters of an ounce of the finest isinglass or gelatine. When dissolved, strain through muslin into a clean saucepan with five ounces of powdered sugar and half a pint of rich cream. Give the whole one boil, stir it briskly and add by degrees the well-beaten yolks of five eggs. Next thicken the mixture as a custard over a slow fire, taking care not to keep it over the fire a moment longer than necessary; pour it into a basin and flavor with orange-flower water or vanilla. Stir until nearly cold, then add two ounces of citron cut in thin strips and two ounces of candied cherries. Pour into a buttered mold. For sauce use any kind of fruit syrup.

CUBAN PUDDING.

Crumble a pound of sponge cakes, an equal quantity, or less if preferred, of cocoanut, grated in a basin. Pour over two pints of rich cream previously sweetened with a quarter of a pound of loaf sugar and brought to the boiling point. Cover the basin and when the cream is soaked up stir in it eight well-beaten eggs. Butter a mold, arrange four or five ounces of preserved ginger around it, pour in the pudding carefully and tie it down with a cloth. Steam or boil slowly for an hour and a half; serve with the syrup from the ginger, which should be warmed and poured over the pudding.

CRACKER PUDDING.

Of raspberries, may be made of one large teacupful of cracker crumbs, one quart of milk, one spoonful of flour, a pinch of salt, the yolks of three eggs, one whole egg and half a cupful of sugar. Flavor with vanilla, adding a little pinch of salt. Bake in a moderate oven. When done, spread over the top, while hot, a pint of well-sugared raspberries. Then beat the whites of the three eggs very stiff, with two tablespoonfuls of sugar, a little lemon extract, or whatever one prefers. Spread this over the berries and bake a light brown. Serve with fruit sauce made of raspberries.

BAKED CORN MEAL PUDDING, WITHOUT EGGS.

Take a large cupful of yellow meal and a teacupful of cooking molasses and beat them well together; then add to them a quart of boiling milk, some salt and a large tablespoonful of powdered ginger, add a cupful of finely-chopped suet or a piece of butter the size of an egg. Butter a brown earthen pan and turn the pudding in, let it stand until it thickens; then as you put it into the oven, turn over it a pint of cold milk, but do not stir it, as this makes the jelly. Bake three hours. Serve warm with hard sauce.

This recipe has been handed down from mother to daughter for many years back in a New England family.

BAKED CORN MEAL PUDDING, WITH EGGS.

One small cupful of Indian meal, one-half cupful of wheat flour Stirred together with cold milk. Scald one pint of milk and stir the mixture in it and cook until thick; then thin with cold milk to the consistency of batter, not very thick; add half a cupful of sugar, half a cupful of molasses, two eggs, two tablespoonfuls of butter, a little salt, a tablespoonful of mixed cinnamon and nutmeg, two-thirds of a teaspoonful of soda added just before putting it into the oven. Bake two hours. After baking it half an hour, stir it up thoroughly, then finish baking.

Serve it up hot, eat it with wine sauce, or with butter and syrup.

BOILED CORN MEAL PUDDING.

Warm a pint of molasses and a pint of milk, stir well together; beat four eggs and stir gradually into molasses and milk; add a cupful of beef suet chopped fine, or half a cupful of butter, and corn meal sufficient to make a thick batter; add a teaspoonful of pulverized cinnamon, the same of nutmeg, a teaspoonful of soda, one of salt, and stir all together thoroughly; dip a cloth into boiling water, shake, flour a little, turn in the mixture, tie up, leaving room for the pudding to swell, and boil three hours; serve hot with sauce made of drawn butter, wine and nutmeg.

BOILED CORN MEAL PUDDING, WITHOUT EGGS.

To one quart of boiling milk, stir in a pint and a half of Indian meal, well sifted, a teaspoonful of salt, a cupful of molasses, half a cupful of chopped suet and a teaspoonful of dissolved soda; tie it up tight in a cloth, allowing room for it to swell, and boil four hours. Serve with sweet sauce.

CORN MEAL PUFFS.

Into one quart of boiling milk stir eight tablespoonfuls of Indian meal, four tablespoonfuls of powdered sugar and a teaspoonful of nutmeg; let the whole boil five minutes, stirring constantly to prevent its adhering to the saucepan; then remove it from the fire, and when it has become cool stir into it six eggs, beaten as light as possible; mix well, and pour the mixture into buttered teacups, nearly filling them; bake in a moderate oven half an hour; serve with lemon sauce.

DELICATE INDIAN PUDDING.

One quart milk, two heaping tablespoonfuls of Indian meal, four of sugar, one of butter, three eggs, one teaspoonful of salt. Boil milk in double boiler, sprinkle the meal into it, stirring all the while; cook twelve minutes, stirring often. Beat together the eggs, salt, sugar and one-half teaspoonful of ginger. Stir the butter into the meal and milk. Pour this gradually over the egg mixture. Bake slowly one hour. Serve with sauce of heated syrup and butter.

Maria Parloa.

COTTAGE PUDDING.

One heaping pint of flour, half a cupful of sugar, one cupful of milk, one teaspoonful of soda dissolved in the milk, one tablespoonful of butter, two teaspoonfuls of cream of tartar rubbed dry in the flour; flavor with nutmeg; bake in a moderate oven; cut in slices and serve warm with wine or brandy sauce, or sweet sugar sauce.

FRENCH COCOANUT PUDDING. No. 1.

One quart of milk, three tablespoonfuls of cornstarch, the yolks of four eggs, half a cupful of sugar and a little salt; put part of the milk, salt and sugar on the stove and let it boil; dissolve the cornstarch in the rest of the milk; stir into the milk and while boiling add the yolks and a cupful of grated cocoanut. Flavor with vanilla.

Frosting.--The whites of four eggs beaten to a stiff froth, half a cupful of sugar, flavor with lemon; spread it on the pudding and put it into the oven to brown, saving a little of the frosting to moisten the top; then put on grated cocoanut to give it the appearance of snowflake.

COCOANUT PUDDING. No. 2.

Half a pound of grated cocoanut Then mix with it half a cupful of stale sponge cake, crumbled fine. Stir together until very light half a cupful of butter and one of sugar, add a _coffee_cupful of rich milk or cream. Beat six eggs very light and stir them gradually into the butter and sugar in turn, with the grated cocoanut. Having stirred the whole very hard, add two teaspoonfuls of vanilla; stir again, put into a buttered dish and bake until set, or about three-quarters of an hour. Three of the whites of the eggs could be left out for a meringue on the top of the pudding. Most excellent.

COCOANUT PUDDING. No. 3.

A cup of grated cocoanut put into the recipes of Cracker Pudding and Bread Pudding, makes good cocoanut pudding.

CHERRY PUDDING, BOILED OR STEAMED.

Two eggs well beaten, one cupful of sweet milk, sifted flour enough to make a stiff batter, two large teaspoonfuls of baking powder, a pinch of salt and as many cherries as can be stirred in. Boil one hour or steam and serve with liquid sauce.

Cranberries, currants, peaches, cherries, or any tart fruit is nice used with this recipe. Serve with sweet sauce.

CHERRY PUDDING. No. 2.

Make a crust or paste of two cupfuls of flour, two teaspoonfuls of baking powder, a teaspoonful of salt; wet up with milk or water; roll out a quarter of an inch thick, butter a large common bowl and line it with this paste, leaving it large enough to lap over the top; fill it with stoned cherries and half a cupful of sugar. Gather the paste closely over the top, sprinkle a little with dry flour and cover the whole with a linen cloth, fastening it with a string. Put it into a pot of boiling water and cook for an hour and a half. Serve with sweet sauce.

ENGLISH PLUM PUDDING. (The Genuine.)

Soak one pound of stale bread in a pint of hot milk and let it stand and cool. When cold, add to it one-half pound of sugar and the yolks of eight eggs beaten to a cream, one pound of raisins, stoned and floured, one pound of Zante currants, washed and floured, a quarter of a pound of citron cut in slips and dredged with flour, one pound of beef suet, chopped fine and salted, one glass of wine, one glass of brandy, one nutmeg and a tablespoonful of mace, cinnamon and cloves mixed; beat the whole well together and, as the last thing, add the whites of the eight eggs, beaten to a stiff froth; pour into a cloth, previously scalded and dredged with flour, tie it firmly, leaving room for the pudding to swell and boil six hours. Serve with wine or brandy sauce.

It is best to prepare the ingredients the day before and cover closely.

CHRISTMAS PLUM PUDDING. (By Measure.)

One cupful of finely-chopped beef suet, two cupfuls of fine bread crumbs, one heaping cupful of sugar, one cupful of seeded raisins, one cupful of well-washed currants, one cupful of chopped blanched almonds, half a cupful of citron, sliced thin, a teaspoonful of salt, one of cloves, two of cinnamon, half a grated nutmeg and four well-beaten eggs. Dissolve a level teaspoonful of soda in a tablespoonful of warm water. Flour the fruit thoroughly from a pint of flour; then mix the remainder as follows: In a large bowl put the well-beaten eggs, sugar, spices and salt in one cupful of milk. Stir in the fruit, chopped nuts, bread crumbs and suet, one after the other, until all are used, putting in the dissolved soda last and adding enough flour to make the fruit stick together, which will take all the pint. Boil or steam four hours. Serve with wine or brandy or any well-flavored sauce.

BAKED PLUM PUDDING.

It will be found best to prepare the ingredients the day before and cover closely. Grate a loaf of stale bread, or enough for a pint of crumbs; boil one quart of milk and turn boiling hot over the grated bread; cover and let steep an hour; in the meantime pick, soak and dry half a pound of currants, half a pound of raisins, a quarter of a pound of citron cut in large slips, one nutmeg, one tablespoonful of mace and cinnamon mixed, one cupful of sugar, with half of a cupful of butter; when the bread is ready mix with it the butter, sugar, spice and citron, adding a glassful of white wine; beat eight eggs very light, and when the mixture is quite cold, stir them gradually in; then add by degrees the raisins and currants dredged with flour; stir the whole very hard; put it into a buttered dish; bake two hours, send to the table warm. Eat with wine sauce, or wine and sugar. Most excellent.

PLUM PUDDING, WITHOUT EGGS.

This delicious, light pudding is made by stirring thoroughly together the following ingredients: One cupful of finely-chopped beef suet, two cupfuls of fine bread crumbs, one cupful of molasses, one of chopped raisins, one of well-washed currants, one spoonful of salt, one teaspoonful each of cloves, cinnamon, allspice and carbonate of soda, one cupful of milk and flour enough to make a stiff batter. Put into a well-greased pudding-mold, or a three-quart pail and cover closely. Set this pail into a larger kettle, close covered, and half full of boiling water, adding boiling water as it boils away. Steam not less than four hours. This pudding is sure to be a success, and is quite rich for one containing neither eggs nor butter. One-half of the above amount is more than eight persons would be able to eat, but it is equally good some days later, steamed again for an hour, if kept closely covered meantime. Serve with wine sauce or common sweet sauce.

CABINET PUDDING.

Butter well the inside of a pudding-mold. Have ready a cupful of chopped citron, raisins and currants. Sprinkle some of this fruit on the bottom of the mold, then slices of stale sponge cake; shake over this some spices, cinnamon, cloves and nutmeg, then fruit again and cake, until the mold is nearly full. Make a custard of a quart of milk, four eggs, a pinch of salt, two tablespoonfuls of melted butter; pour this over the cake without cooking it; let it stand and soak one hour; then steam one hour and a half. Serve with wine sauce or a custard. Seasoned with wine.

Manhattan Beach Hotel.

BAKED CRANBERRY PUDDING.

Pour boiling water on a pint of bread crumbs; melt a tablespoonful of butter and stir in. When the bread is softened, add two eggs and beat thoroughly with the bread. Then put in a pint of the stewed fruit and sweeten to your taste. Fresh fruit of many kinds can be used instead of cranberries. Slices of peaches put in layers are delicious. Serve with sweet sugar sauce.

ORANGE PUDDING. No. 1.

One pint of milk, the juice of six oranges and the rind of three, eight eggs, half a cupful of butter, half a cupful of granulated sugar, one tablespoonful of ground rice, paste to line the pudding-dish. Mix the ground rice with a little of the cold milk. Put the remainder of the milk in the double boiler, and when it boils stir in the mixed rice. Stir for five minutes; then add the butter and set away to cool. Beat together the sugar, the yolks of eight eggs and whites of four. Grate the rinds and squeeze the juice of the oranges into this. Stir all into the cooked mixture. Have a pudding-dish holding about three quarts lined with paste. Pour the preparation into this and bake in a moderate oven for forty minutes. Beat the remaining four whites of the eggs to a stiff froth and gradually beat in the powdered sugar. Cover the pudding with this. Return to the oven and cook ten minutes, leaving the door open. Set away to cool. It must be ice cold when served.

Maria Parloa.

ORANGE PUDDING. No. 2.

Five sweet oranges, one coffeecupful of white sugar, one pint of milk, the yolks of three eggs, one tablespoonful of cornstarch. Peel and cut the oranges into thin slices, taking out the seeds; pour over them the sugar and let them stand while you make the rest. Now set the milk in a suitable dish into another of boiling water, let the milk get boiling hot, add a piece of butter as large as a nutmeg, the cornstarch made smooth with a little cold milk, and the well-beaten yolks of the eggs and a little flavoring. Stir it all well together until it is smooth and cooked. Set it off and pour it over the oranges. Beat the whites to a stiff froth, adding two tablespoonfuls of sugar, spread over the top for frosting. Set into the oven a few minutes to brown. Eat cold. Berries, peaches and other fruits may be substituted.

BAKED LEMON PUDDING. (Queen of Puddings.)

Ingredients.--One quart of milk, two cupfuls of bread crumbs, four eggs, whites and yolks beaten separately, butter the size of an egg, one cupful of white sugar, one large lemon--juice and grated rind. Heat the milk and pour over the bread crumbs, add the butter, cover and let it get soft. When cool, beat the sugar and yolks and add to the mixture, also the grated rind. Bake in a buttered dish until firm and slightly brown, from a half to three-quarters of an hour. When done, draw it to the door of the oven and cover with a meringue made of the whites of the eggs, whipped to a froth with four tablespoonfuls of powdered sugar and the lemon juice; put it back in the oven and brown a light straw color. Eat warm, with lemon sauce.

LEMON PUDDING.

A small cupful of butter, the grated peel of two large lemons and the juice of one, the yolks of ten eggs and whites of five, a cupful and a half of white sugar. Beat all together and, lining a deep pudding-dish with puff paste, bake the lemon pudding in it; while baking, beat the whites of the remaining five eggs to a stiff froth, whip in fine white sugar to taste, cover the top of the pudding (when baked) with the meringue and return to the oven for a moment to brown; eat cold, it requires no sauce.

BOILED LEMON PUDDING.

Half a cupful of chopped suet, one pint of bread crumbs, one lemon, one cupful of sugar, one of flour, a teaspoonful of salt and two eggs, milk. First mix the suet, bread crumbs, sugar and flour well together, adding the lemon peel, which should be the yellow grated from the outside, and the juice, which should be strained. When these ingredients are well mixed, moisten with the eggs and sufficient milk to make the pudding of the consistency of thick batter; put it into a well-buttered mold and boil for three and a half hours; turn it out, strew sifted sugar over and serve warm with the lemon sauce, or not, at pleasure.

LEMON PUDDING, COLD.

One cupful of sugar, four eggs, the whites and yolks beaten separately, two tablespoonfuls of cornstarch, one pint of milk, one tablespoonful of butter and the juice and rind of two lemons. Wet the cornstarch in some of the milk, then stir it into the remainder of the milk, which should be boiling on the stove, stirring constantly and briskly for five minutes. Take it from the stove, stir in the butter and let it cool. Beat the yolks and sugar together, then stir them thoroughly into the milk and cornstarch. Now stir in the lemon juice and grated rind, doing it very gradually, making it very smooth. Bake in a well-buttered dish. To be eaten cold. Oranges may be used in place of lemons. This also may be turned while hot into several small cups or forms previously dipped in cold water, place them aside; in one hour they will be fit to turn out. Serve with cream and sugar. Should be boiled altogether, not baked.

ROYAL SAGO PUDDING.

Three-quarters of a cupful of sago washed and put into one quart of milk; put it into a saucepan, let it stand in boiling water on the stove or range until the sago has well swelled. While hot, put in two tablespoonfuls of butter with one cupful of white sugar and flavoring. When cool, add the well-beaten yolks of four eggs, put in a buttered pudding-dish, and bake from half to three-quarters of an hour; then remove it from the oven and place it to cool. Beat the whites of the eggs with three tablespoonfuls of powdered white sugar till they are a mass of froth; spread the pudding with either raspberry or strawberry jam, and then spread on the frosting; put in the oven for two minutes to slightly brown. If made in summer, be sure and keep the whites of the eggs on ice until ready for use and beat them in the coolest place you can find, as it will make a much richer frosting.

The small white sago called pearl is the best. The large brown kind has an earthy taste. It should always be kept in a covered jar or box.

This pudding, made with tapioca, is equally as good. Serve with any sweet sauce.

SAGO APPLE PUDDING.

One cupful of sago in a quart of tepid water, with a pinch of salt, soaked for one hour; six or eight apples pared and cored, or quartered, and steamed tender and put in the pudding-dish; boil and stir the sago until clear, adding water to make it thin, and pour it over the apples; bake one hour. This is good hot, with butter and sugar, or cold with cream and sugar.

PLAIN SAGO PUDDING.

Make the same as TAPIOCA PUDDING, substituting sago for tapioca.

CHOCOLATE PUDDING. No. 1.

Make cornstarch pudding with a quart of milk, three tablespoonfuls of cornstarch and three tablespoonfuls of sugar. When done, remove about half and flavor to taste, and then to that remaining in the kettle add an egg beaten very light, and four tablespoonfuls of vanilla chocolate grated and dissolved in a little milk. Put in a mold, alternately the dark and light. Serve with whipped cream or boiled custard. This is more of a blanc mange than a pudding.

CHOCOLATE PUDDING. No. 2.

One quart of sweet milk, three-quarters of a cupful of grated chocolate; scald the milk and chocolate together; when cool, add the yolks of five eggs, one cupful of sugar; flavor with vanilla. Bake about twenty-five minutes. Beat the five whites of eggs to a stiff froth, adding four tablespoonfuls of fine sugar, spread evenly over the top and brown slightly in the oven.

CHOCOLATE PUDDING. No. 3.

One quart of milk, fourteen even tablespoonfuls of grated bread crumbs, twelve tablespoonfuls grated chocolate, six eggs, one tablespoonful vanilla, sugar to make very sweet. Separate the yolks and whites of four eggs, beat up the four yolks and two whole eggs together very light with the sugar. Put the milk on the range, and when it come to a perfect boil pour it over the bread and chocolate; add the beaten eggs and sugar and vanilla; be sure it is sweet enough; pour into a buttered dish; bake one hour in a moderate oven. When cold, and just before it is served, have the four whites beaten with a little powdered-sugar and flavor with vanilla and use as a meringue.

CHOCOLATE PUDDING. No. 4.

Half a cake of chocolate broken in one quart of milk and put on the range until it reaches boiling point; remove the mixture from the range; add four teaspoonfuls of cornstarch mixed with the yolks of three eggs and one cup and a half of sugar; stir constantly until thick; remove from the fire and flavor with vanilla; pour the mixture in a dish; beat the whites of the three eggs to a stiff froth and add a little sugar; cover the top of the pudding with a meringue and set in the oven until a light brown. Serve cold.

TAPIOCA PUDDING.

Five tablespoonfuls of tapioca, one quart of milk, two ounces of butter, a cupful of sugar, four eggs, flavoring of vanilla or bitter almonds. Wash the tapioca and let it stew gently in the milk on the back part of the stove for a quarter of an hour, occasionally stirring it; then let it cool, mix with it the butter, sugar and eggs, which should be well-beaten, and flavor with either of the above ingredients. Butter a dish, put in the pudding and bake in a moderate oven for an hour. If the pudding is boiled, add a little more tapioca and boil it in a buttered basin one and a half hours.

STRAWBERRY TAPIOCA.

This makes a most delightful dessert. Soak over night a large teacupful of tapioca in cold water; in the morning, put half of it in a buttered yellow-ware baking-dish, or any suitable pudding-dish. Sprinkle sugar over the tapioca; then on this put a quart of berries, sugar and the rest of the tapioca. Fill the dish with water, which should cover the tapioca about a quarter of an inch. Bake in a moderately hot oven until it looks clear. Eat cold with cream or Custard. If not sweet enough, add more sugar at table; and in baking, if it seems too dry, more water is needed.

A similar dish may be made, using peaches, either fresh or canned.

RASPBERRY PUDDING.

One-quarter cup of butter, one-half cupful of sugar, two cupfuls of jam, six cupfuls of soft bread crumbs, four eggs. Rub the butter and sugar together, beat the eggs, yolks and whites separately, mash the raspberries, add the whites beaten to a stiff froth, stir all together to a smooth paste; butter a pudding dish, cover the bottom with a layer of the crumbs, then a layer of the mixture; continue the alternate layers until the dish is full, making the last layer of crumbs; bake one hour in a moderate oven. Serve in the dish in which it is baked and serve with fruit sauce made with raspberries. This pudding may be made the same with any other kind of berries.

PEAR, PEACH AND APPLE PUDDING.

Pare some nice ripe pears (to weigh about three-fourths of a pound); put them in a saucepan with a few cloves, some lemon or orange peel, and stew about a quarter of an hour in two cupfuls of water; put them in your pudding-dish, and having made the following custard, one pint of cream or milk, four eggs, sugar to taste, a pinch of salt and a tablespoonful of flour; beat eggs and sugar well, add the flour, grate some nutmeg, add the cream by degrees, stirring all the time,--pour this over the pears and bake in a quick oven. Apples or peaches may be substituted.

Serve cold with sweetened cream.

FIG PUDDINGS.

Half a pound of good dried figs, washed, wiped and minced, two cupfuls of fine, dry bread crumbs, three eggs, half a cupful of beef suet, powdered, two scant cupfuls of sweet milk, half a cupful of white sugar, a little salt, half a teaspoonful of baking powder, stirred in half a cupful of sifted flour. Soak the crumbs in milk, add the eggs, beaten light, with sugar, salt, suet, flour and figs. Beat three minutes, put in buttered molds with tight top, set in boiling water with weight on cover to prevent mold from upsetting, and boil three hours. Eat hot with hard sauce or butter, powdered sugar, one teaspoonful of extract of nutmeg.

FRUIT PUDDING, CORN MEAL.

Take a pint of hot milk and stir in sifted Indian meal till the batter is stiff; add a teaspoonful of salt and half a cup of molasses, adding a teaspoonful of soda dissolved; then stir in a pint of whortleberries or chopped sweet apple; tie in a cloth that has been wet, and leave room for it to swell, or put in a pudding-pan and tie a cloth over; boil three hours; the water must boil when it is put in; you can use cranberries and sweet sauce.

APPLE CORN MEAL PUDDING.

Pare and core twelve pippin apples; slice them very thin; then stir into one quart of new milk one quart of sifted corn meal; add a little salt, then the apples, four spoonfuls of chopped suet and a teacupful of good molasses, adding a teaspoonful of soda dissolved; mix these well together, pour into a buttered dish and bake four hours; serve hot with sugar and wine sauce. This is the most simple, cheap and luxuriant fruit pudding that can be made.

RHUBARB OR PIE-PLANT PUDDING.

Chop rhubarb pretty fine, put in a pudding dish and sprinkle sugar over it; make a batter of one cupful of sour milk, two eggs, a piece of butter the size of an egg, half a teaspoonful of soda and enough flour to make batter about as thick as for cake. Spread it over the rhubarb and bake till done. Turn out on a platter upside down, so that the rhubarb will be on top. Serve with sugar and cream.

FRUIT PUDDINGS.

Fruit puddings, such as green gooseberry, are very nice made in a basin, the basin to be buttered and lined with a paste, rolling it round to the thickness of half an inch; then get a pint of gooseberries and three ounces of sugar; after having made your paste, take half the fruit and lay it at the bottom of your basin; then add half your sugar, then put the remainder of the gooseberries in and the remainder of the sugar; on that, draw your paste to the centre, join the edges well together, put the cloth over the whole, tying it at the bottom, and boil in plenty of water. Fruit puddings of this kind, such as apples and rhubarb, should be done in this manner.

Boil for an hour, take out of the saucepan, untie the cloth, turn out on a dish, or let it remain in the basin and serve with sugar over.

A thin cover of the paste may be rolled round and put over the pudding.

Ripe cherries, currants, raspberries, greengages, plums and such like fruit, will not require so much sugar, or so long boiling. These puddings are also very good steamed.

SNOW PUDDING.

One-half a package Cox's gelatine; pour over it a cupful of cold water and add one and a half cupfuls of sugar; when 'soft, add one cupful of boiling water and the juice of one lemon; then the whites of four well-beaten eggs; beat all together until it is light and frothy, or until the gelatine will not settle clear in the bottom of the dish after standing a few minutes; put it on a glass dish. Serve with a custard made of one pint of milk, the yolks of four eggs, four tablespoonfuls of sugar and the grated rind of a lemon; boil.

DELMONICO PUDDING.

Three tablespoonfuls of cornstarch, the yolks of five eggs, six tablespoonfuls of sugar; beat the eggs light, then add the sugar and beat again till very light; mix the cornstarch with a little cold milk; mix all together and stir into one quart of milk just as it is about to boil, having added a little salt; stir it until it has thickened well; pour it into a dish for the table and place it in the oven until it will bear icing; place over the top a layer of canned peaches or other fruit (and it improves it to mix the syrup of the fruit with the custard part); beat the whites to a stiff froth with two tablespoonfuls of white sugar to an egg; then put it into the oven until it is a light brown.

This is a very delicate and delicious pudding.

SAUCER PUDDINGS.

Two tablespoonfuls of flour, two tablespoonfuls of powdered sugar, three eggs, a teacupful of milk, butter, preserve of any kind. Mix the flour and sugar, beat the eggs, add them to the milk, and beat up with the flour and sugar. Butter well three saucers, half fill them, and bake in a quick oven about twenty minutes. Remove them from the saucers when cool enough, cut in half, and spread a thin layer of preserves between each half; close them again, and serve with cream.

NANTUCKET PUDDING.

One quart of berries or any small fruit, two tablespoonfuls of flour, two tablespoonfuls of sugar; simmer together and turn into molds; cover with frosting as for cake, or with whipped eggs and sugar, browning lightly in the oven; serve with cream.

TOAST PUDDING.

Toast several thin slices of stale bread, removing the crust, butter them well, and pour over them hot stewed fruit in alternate layers. Serve warm with rich hot sauce.

PLAIN RICE PUDDING.

Pick over, wash and boil, a teacupful of rice; when soft drain off the water; while warm, add to it a tablespoonful of cold butter. When cool, mix with it a cupful of sugar, a teaspoonful of grated nutmeg and one of ground cinnamon. Beat up four eggs very light, whites and yolks separately; add them to the rice; then stir in a quart of sweet milk gradually. Butter a pudding-dish, turn in the mixture and bake one hour in a moderate oven. Serve warm, with sweet wine sauce.

If you have cold cooked rice, first soak it in the milk and proceed as above.

RICE PUDDING. (Fine.)

Wash a teacupful of rice and boil it in two teacupfuls of water; then add, while the rice is hot, three tablespoonfuls of butter, five tablespoonful of sugar, five eggs well beaten, one tablespoonful of powdered nutmeg, a little salt, one glass of wine, a, quarter of a pound of raisins, stoned and cut in halves, a quarter of a pound of Zante currants, a quarter of a pound of citron cut in slips, and one quart of cream; mix well, pour into a buttered dish and bake an hour in a moderate oven.

Astor House, New York City.

RICE MERINGUE.

One cupful of carefully sorted rice boiled in water until it is soft; when done, drain it so as to remove all the water; cool it, and add one quart of new milk, the well-beaten yolks of three eggs, three tablespoonfuls of white sugar and a little nutmeg, or flavor with lemon or vanilla; pour into a baking dish and bake about half an hour. Let it get cold; beat the whites of the eggs, add two tablespoonfuls of sugar, flavor with lemon or vanilla; drop or spread it over the pudding and slightly brown it in the oven.

RICE LEMON PUDDING.

Put on to boil one quart of milk, and when it simmers stir in four tablespoonfuls of rice flour that has been moistened in a little milk; let it come to a boil and remove from the fire; add one quarter of a pound of butter, and, when cool, the grated peel with the juice of two lemons, and the yolks and beaten whites of four eggs; sweeten to taste; one wine-glassful of wine, put in the last thing, is also an improvement.

RICE PUDDING WITHOUT EGGS.

Two quarts of milk, two-thirds of a cupful of rice, a cupful of sugar, a piece of butter as large as a walnut, a teaspoonful of cinnamon, a little nutmeg and a pinch of salt. Put into a deep pudding-dish, well buttered, set into a moderate oven; stir it once or twice until it begins to cook, let it remain in the oven about two hours (until it is the consistency of cream). Eat cold.

FRUIT RICE PUDDING.

One large teacupful of rice, a little water to cook it partially; dry, line an earthen basin with part of it; fill nearly full with pared, cored and quartered apples, or any fruit you choose; cover with the balance of your rice; tie a cloth tightly over the top and steam one hour. To be eaten with sweet sauce. Do not butter your dish.

BOILED RICE PUDDING. No. 1.

One cupful of cold boiled rice, one cupful of sugar, four eggs, a pinch of soda and a pinch of salt. Put it all in a bowl and beat it up until it is very light and white. Beat four ounces of butter to a cream, put it into the pudding and ten drops of essence of lemon. Beat altogether for five minutes. Butter a mold, pour the pudding into it and boil for two hours. Serve with sweet fruit sauce.

BOILED RICE PUDDING. No. 2.

Wash two teacupfuls of rice and soak it in water for half an hour; then turn off the water and mix the rice with half a pound of raisins stoned and cut in halves; add a little salt, tie the whole in a cloth, leaving room for the rice to swell to twice its natural size, and boil two hours in plenty of water; serve with wine sauce.

RICE SNOW-BALLS.

Wash two teacupfuls of rice and boil it in one teacupful of water and one of milk, with a little salt; if the rice is not tender when the milk and water are absorbed, add a little more milk and water; when the rice is tender, flavor with vanilla, form it into balls, or mold it into a compact form with little cups; place these rice balls around the inside of a deep dish, fill the dish with a rich soft custard and serve either hot or cold. The custard and balls should be flavored with the same.

PRUNE PUDDING.

Heat a little more than a pint of sweet milk to the boiling point, then stir in gradually a little cold milk in which you have rubbed smooth a heaping tablespoonful of cornstarch; add sugar to suit your taste, three well-beaten eggs, about a teaspoonful of butter and a little grated nutmeg. Let this come to a boil, then pour it in a buttered pudding-dish, first adding a cupful of stewed prunes, with the stones taken out. Bake for from fifteen to twenty minutes, according to the state of the oven. Serve with or without sauce. A little cream improves it if poured over it when placed in saucers.

BLACKBERRY OR WHORTLEBERRY PUDDING.

Three cupfuls of flour, one cupful of molasses, half a cupful of milk, a teaspoonful of salt, a little cloves and cinnamon, a teaspoonful of soda dissolved in a little of the milk. Stir in a quart of huckleberries, floured. Boil in a well-buttered mold two hours. Serve with brandy sauce.

BAKED HUCKLEBERRY PUDDING.

One quart of ripe fresh huckleberries or blueberries, half a teaspoonful of mace or nutmeg, three eggs, well beaten, separately, two cupfuls of sugar, one tablespoonful of cold butter, one cupful of sweet milk, one pint of flour, two teaspoonfuls of baking powder. Roll the berries well in the flour and add them last of all. Bake half an hour and serve with sauce. There is no more delicate and delicious pudding than this.

FRUIT PUDDING.

This pudding is made without cooking and is nice prepared the day before using.

Stew currants or any small fruits, either fresh or dried, sweeten with sugar to taste and pour hot over thin slices of bread with the crust cut off, placed in a suitable dish, first a layer of bread, then the hot stewed fruit, then bread and fruit, then bread, leaving the fruit last. Put a plate over the top and, when cool, set it on ice. Serve with sugar and cream.

This pudding is very fine made with Boston crackers split open and placed in layers with stewed peaches.

BOILED CURRANT PUDDING.

Five cupfuls of sifted flour in which two teaspoonfuls of baking powder have been sifted, one-half a cupful of chopped suet, half a pound of currants, milk, a pinch of salt. Wash the currants, dry them thoroughly and pick away any stalks or grit; chop the suet finely; mix all the ingredients together and moisten with sufficient milk to make the pudding into a stiff batter; tie it up in a floured cloth, put it into boiling water and boil for three hours and a half. Serve with jelly sauce made very sweet.

TRANSPARENT PUDDING.

A small cupful of fresh butter warmed, but not melted, one cupful of sifted sugar creamed with the butter, a teaspoonful of nutmeg, grated, eight eggs, yolks and whites beaten separately. Beat the butter and sugar light and then add the nutmeg and the beaten eggs, which should be stirred in gradually; flavor with vanilla, almond, peach or rose-water; stir hard; butter a deep dish, line with puff paste and bake half an hour. Then make a meringue for the top and brown. Serve cold.

SWEET-POTATO PUDDING.

To a large sweet potato, weighing two pounds, allow half a pound of sugar, half a pound of butter, one gill of sweet cream, one gill of strong wine or brandy, one grated nutmeg, a little lemon peel and four eggs. Boil the potato until thoroughly done, mash up fine, and while hot add the sugar and butter. Set aside to cool while you beat the eggs light and add the seasoning last. Line tin plates with puff paste, and pour in the mixture, bake in a moderate but regularly heated oven. When the puddings are drawn from the fire, cover the top with thinly-sliced bits of preserved citron or quince marmalade. Strew the top thickly with granulated white sugar and serve, with the addition of a glass of rich milk for each person at table.

PINEAPPLE PUDDING.

Butter a pudding-dish and line the bottom and sides with slices of stale cake (sponge cake is best); pare and slice thin a large pineapple, place in the dish first a layer of pineapple, then strew with sugar, then more pineapple, and so on until all is used. Pour over a small teacupful of water and cover with slices of cake which have been dipped in cold water; cover the whole with a buttered plate and bake slowly for two hours.

ORANGE ROLEY POLEY.

Make a light dough the same as for apple dumplings, roll it out into a long narrow sheet, about quarter of an inch thick. Spread thickly over it peeled and sliced oranges, sprinkle it plentifully with white sugar, scatter over all a teaspoonful or two of grated orange peel, then roll it up. Fold the edges well together to keep the juices from running out. Boil it in a floured cloth one hour and a half. Serve it with lemon sauce. Fine.

ROLEY POLEY PUDDING. (Apple.)

Peel, core and slice sour apples; make a rich biscuit dough, or raised biscuit dough may be used if rolled thinner; roll not quite half an inch thick, lay the slices on the paste, roll up, tuck in the ends, prick deeply with a fork, lay it in a steamer and steam hard for an hour and three-quarters. Or wrap it in a pudding-cloth well floured, tie the ends, baste up the sides, plunge into boiling water and boil continually an hour and a half, perhaps more. Stoned cherries, dried fruits, or any kind of berries, fresh or dried, may be used.

FRUIT PUFF PUDDING.

Into one pint of flour stir two teaspoonfuls baking powder and a little salt; then sift and stir the mixture into milk, until very soft. Place well-greased cups in a steamer, put in each a spoonful of the above batter, then add one of berries or steamed apples, cover with another spoonful of batter and steam twenty minutes. This pudding is delicious made with strawberries and eaten with a sauce made of two eggs, half a cup butter, a cup of sugar beaten thoroughly with a cup of boiling milk and one cup of strawberries.

SPONGE CAKE PUDDING. No. 1.

Bake a common sponge cake in a flat-bottomed pudding-dish; when ready to use, cut in six or eight pieces, split and spread with butter and return them to the dish. Make a custard with four eggs to a quart of milk; flavor and sweeten to taste; pour over the cake and bake one-half hour. The cake will swell and fill the custard. Serve with or without sauce.

SPONGE CAKE PUDDING. No. 2.

Butter pudding-mold; fill the mold with small sponge cakes or slices of stale plain cake that have been soaked in a liquid made by dissolving one-half pint of jelly in a pint of hot water. This will be of as fine a flavor and much better for all than if the cake had been soaked in wine. Make a sufficient quantity of custard to fill the mold and leave as much more to be boiled in a dish by itself. Set the mold, after being tightly covered, into a kettle and boil one hour. Turn out of the mold and serve with some of the other custard poured over it.

GRAHAM PUDDING.

Mix well together one-half a coffeecupful of molasses, one-quarter of a cupful of butter, one egg, one-half a cupful of milk, one-half a teaspoonful of pure soda, one and one-half cupfuls of good Graham flour, one small teacupful of raisins, spices to taste. Steam four hours and serve with brandy or wine sauce, or any sauce that may be preferred. This makes a showy as well as a light and wholesome dessert, and has the merit of simplicity and cheapness.

BANANA PUDDING.

Cut sponge cake in-slices, and, in a glass dish, put alternately a layer of cake and a layer of bananas sliced. Make a soft custard, flavor with a little wine, and pour over it. Beat the whites of the eggs to a stiff froth and heap over the whole.

Peaches cut up, left a few hours in sugar and then scalded, and added when cold to thick boiled custard, made rather sweet, are a delicious dessert.

DRIED PEACH PUDDING.

Boil one pint of milk and while hot turn it over a pint of bread-crumbs. Stir into it a tablespoonful of butter, one pint of dried peaches stewed soft. When all is cool, add two well-beaten eggs, half a cupful of sugar and a pinch of salt; flavor to taste. Put into a well-buttered pudding-dish and bake half an hour.

SUET PUDDING, PLAIN.

One cupful of chopped suet, one cupful of milk, two eggs beaten, half a teaspoonful of salt and enough flour to make a stiff batter, but thin enough to pour from a spoon. Put into a bowl, cover with a cloth and boil three hours. The same, made a little thinner, with a few raisins added and baked in a well-greased dish is excellent. Two teaspoonfuls of baking powder in the flour improves this pudding. Or if made with sour milk and soda it is equally as good.

SUET PLUM PUDDING.

One cupful of suet chopped fine, one cupful of cooking molasses, one cupful of milk, one cupful of raisins, three and one-half cupfuls of flour, one egg, one teaspoonful of cloves, two of cinnamon and one of nutmeg, a little salt, one teaspoonful of soda; boil three hours in a pudding-mold set into a kettle of water; eat with common sweet sauce. If sour milk is used in place of sweet, the pudding will be much lighter.

PEACH COBBLER.

Line a deep dish with rich thick crust; pare and cut into halves or quarters some juicy, rather tart peaches; put in sugar, spices and flavoring to taste; stew it slightly and put it in the lined dish; cover with thick crust of rich puff paste and bake a rich brown; when done, break up the top crust into small pieces and stir it into the fruit; serve hot or cold; very palatable without sauce, but more so with plain rich cream or cream sauce, or with a rich brandy or wine. Other fruits can be used in place of peaches. Currants are best made in this manner:--

Press the currants through a sieve to free it from pips; to each pint of the pulp put two ounces of crumbed bread and four ounces of sugar; bake with a rim of puff paste; serve with cream. White currants may be used instead of red.

HOMINY PUDDING.

Two-thirds of a cupful of hominy, one and a half pints of milk, two eggs, one tablespoonful of butter, one teaspoonful of extract of lemon or vanilla, one cupful of sugar. Boil hominy in milk one hour; then pour it on the eggs, extract and sugar beaten together; add butter, pour in buttered pudding-dish, bake in hot oven for twenty minutes.

BAKED BERRY ROLLS.

Roll rich biscuit dough thin, cut it into little squares four inches wide and seven inches long. Spread over with berries. Roll up the crust, and put the rolls in a dripping-pan just a little apart; put a piece of butter on each roll, spices if you like. Strew over a large handful of sugar, a little hot water. Set in the oven and bake like dumplings. Served with sweet sauce.

GREEN CORN PUDDING.

Take two dozen full ears of sweet green corn, score the kernels and cut them from the cob. Scrape off what remains on the cob with a knife. Add a pint and a half or one quart of milk, according to the youngness and juiciness of the corn. Add four eggs well beaten, a half teacupful of flour, a half teacupful butter, a tablespoonful of sugar, and salt to taste. Bake in a well-greased earthen dish, in hot oven two hours. Place it on the table browned and smoking hot, eat it with plenty of fresh butter. This can be used as a dessert by serving a sweet sauce with it. If eaten plainly with butter, it answers as a side vegetable.

GENEVA WAFERS.

Two eggs, three ounces of butter, three ounces of flour, three ounces of pounded sugar. Well whisk the eggs, put them into a basin and stir to them the butter, which should be beaten to a cream; add the flour and sifted sugar gradually, and then mix all well together. Butter a baking sheet, and drop on it a teaspoonful of the mixture at a time, leaving a space between each. Bake in a cool oven; watch the pieces of paste, and, when half done, roll them up like wafers and put in a small wedge of bread or piece of wood, to keep them in shape. Return them to the oven until crisp. Before serving, remove the bread, put a spoonful of preserve in the widest end, and fill up with whipped cream. This is a very pretty and ornamental dish for the supper-table, and is very nice and very easily made.

MINUTE PUDDING. No. 1.

Set saucepan or deep frying pan on the stove, the bottom and sides well buttered, put into it a quart of sweet milk, a pinch of salt and a piece of butter as large as half an egg; when it boils have ready a dish of sifted flour, stir it into the boiling milk, sifting it through your fingers, a handful at a time, until it becomes smooth and quite thick. Turn it into a dish that has been dipped in water. Make a sauce very sweet to serve with it. Maple molasses is fine with it. This pudding is much improved by adding canned berries or fresh ones just before taking from the stove.

MINUTE PUDDING. No. 2.

One quart of milk, salt, two eggs, about a pint of flour. Beat the eggs well; add the flour and enough milk to make it smooth. Butter the saucepan and put in the remainder of the milk well salted; when it boils, stir in the flour, eggs, etc., lightly; let it cook well. It should be of the consistency of thick corn mush. Serve immediately with the following simple sauce, viz: Rich milk or cream sweetened to taste and flavored with grated nutmeg.

SUNDERLAND PUDDING.

One cupful of sugar, half a cupful of cold butter, a pint of milk, two cupfuls of sifted flour and five eggs. Make the milk hot; stir in the butter and let it cool before the other ingredients are added to it; then stir in the sugar, flour and eggs, which should be well whisked and omit the whites of two; flavor with a little grated lemon rind and beat the mixture well. Butter some small cups, rather more than half fill them; bake from twenty minutes to half an hour, according to the size of the puddings, and serve with fruit, custard or wine sauce, a little of which may be poured over them. They may be dropped by spoonfuls on buttered tins and baked, if cups are not convenient.

JELLY PUDDINGS.

Two cupfuls of very fine stale biscuit or bread crumbs, one cupful of rich milk--half cream, if you can get it; five eggs beaten very light, half a teaspoonful of soda stirred in boiling water, one cupful of sweet jelly, jam or marmalade. Scald the milk and pour over the crumbs. Beat until half cold and stir in the beaten yolks, then whites, finally the soda. Fill large cups half full with the batter, set in a quick oven and bake half an hour. When done, turn out quickly and dexterously; with a sharp knife make an incision in the side of each; pull partly open, and put a liberal spoonful of the conserve within. Close the slit by pinching the edges with your fingers. Eat warm with sweetened cream.

QUICK PUDDING.

Soak and split some crackers; lay the surface over with raisins and citron; put the halves together, tie them in a bag, and boil fifteen minutes in milk and water; delicious with rich sauce.

READY PUDDING.

Make a batter of one quart of milk and about one pound of flour; add six eggs, the yolks and whites separately beaten, a teaspoonful of salt and four tablespoonfuls of sugar. It should be as stiff as can possibly be stirred with a spoon. Dip a spoonful at a time into quick boiling water, boil from five to ten minutes, take out. Serve hot with sauce or syrup.

A ROYAL DESSERT.

Cut a stale cake into slices an inch and a half in thickness; pour over them a little good sweet cream; then fry lightly in fresh butter in a smooth frying pan; when done, place over each slice of cake a layer of preserves or you may make a rich sauce to be served with it.

Another dish equally as good, is to dip thin slices of bread into fresh milk; have ready two eggs well beaten; dip the slices in the egg and fry them in butter to a light brown; when fried, pour over them a syrup, any kind that you choose, and serve hot.

HUCKLEBERRIES WITH CRACKERS AND CREAM.

Pick over carefully one quart of blueberries and keep them on ice until wanted. Put into each bowl, for each guest, two soda crackers, broken in not too small pieces; add a few tablespoonfuls of berries, a teaspoonful of powdered sugar and fill the bowl with the richest of cold sweet cream. This is an old-fashioned New England breakfast dish. It also answers for a dessert.

SAUCES FOR PUDDINGS.

BRANDY SAUCE, COLD.

Two cupfuls of powdered sugar, half a cupful of butter, one wine-glassful of brandy, cinnamon and nutmeg, a teaspoonful of each. Warm the butter slightly and work it to a light cream with the sugar, then add the brandy and spices; beat it hard and set aside until wanted. Should be put into a mold to look nicely and serve on a flat dish.

BRANDY OR WINE SAUCE. No. 1.

Stir a heaping teaspoonful of cornstarch in a little cold water to a smooth paste (or instead use a tablespoonful of sifted flour); add to it a cupful of boiling water, with one cupful of sugar, a piece of butter as large as an egg, boil all together ten minutes. Remove from the fire and when cool stir into it half of a cupful of brandy or wine. It should be about as thick as thin syrup.

BRANDY OR WINE SAUCE. No. 2.

Take one cupful of butter, two of powdered sugar, the whites of two eggs, five tablespoonfuls of sherry wine or brandy and a quarter of a cupful of boiling water. Beat butter and sugar to a cream, add the whites of the eggs, one at a time, unbeaten, and then the wine or brandy. Place the bowl in hot water and stir till smooth and frothy.

RICH WINE SAUCE.

One cupful of butter, two of powdered sugar, half a cupful of wine. Beat the butter to a cream. Add the sugar gradually and when very light add the wine, which has been made hot, a little at a time, a teaspoonful of grated nutmeg. Place the bowl in a basin of hot water and stir for two minutes. The sauce should be smooth and foamy.

SAUCE FOR PLUM PUDDING. (Superior.)

Cream together a cupful of sugar and half a cupful of butter; when light and creamy, add the well-beaten yolks of four eggs. Stir into this one wine-glass of wine or one of brandy, a pinch of salt and one large cupful of hot cream or rich milk. Beat this mixture well; place it in a saucepan over the fire, stir it until it cooks sufficiently to thicken like cream. Be sure and not let it boil. Delicious.

LIQUID BRANDY SAUCE.

Brown over the fire three tablespoonfuls of sugar; add a cupful of water, six whole cloves and a piece of stick cinnamon, the yellow rind of a lemon cut very thin; let the sauce boil, strain while hot, then pour it into a sauce bowl containing the juice of the lemon and a cup of brandy. Serve warm.

GRANDMOTHERS SAUCE.

Cream together a cupful of sifted sugar and half a cupful of butter, add a teaspoonful of ground cinnamon and an egg well beaten. Boil a teacupful of milk and turn it, boiling hot, over the mixture slowly, stirring all the time; this will cook the egg smoothly. It may be served cold or hot.

SUGAR SAUCE.

One coffeecupful of granulated sugar, half of a cupful of water, a piece of butter the size of a walnut. Boil all together until it becomes the consistency of syrup. Flavor with lemon or vanilla extract. A tablespoonful of lemon juice is an improvement. Nice with cottage pudding.

LEMON SAUCE.

One cupful of sugar, half a cupful of butter, one egg beaten light, one lemon, juice and grated rind, half a cupful of boiling water; put in a tin basin and thicken over steam.

LEMON CREAM SAUCE, HOT.

Put half a pint of new milk on the fire and when it boils stir into it one teaspoonful of wheat flour, four ounces of sugar and the well-beaten yolks of three eggs; remove it from the fire and add the grated rind and the juice of one lemon; stir it well and serve hot in a sauce tureen.

ORANGE CREAM SAUCE, HOT.

This is made as LEMON CREAM SAUCE, substituting orange for lemon.

Creams for puddings, pies and fritters may be made in the same manner with any other flavoring; if flour is used in making them, it should boil in the milk three or four minutes.

COLD LEMON SAUCE.

Beat to a cream one teacupful of butter and two teacupfuls of fine white sugar; then stir in the juice and grated rind of one lemon; grate nutmeg upon the sauce and serve on a flat dish.

COLD ORANGE SAUCE.

Beat to a cream one teacupful of butter and two teacupfuls of fine white sugar; then stir in the grated rind of one orange and the juice of two; stir until all the orange juice is absorbed; grate nutmeg upon the sauce and serve on a flat dish.

COLD CREAM SAUCE.

Stir to a cream one cupful of sugar, half a cupful of butter, then add a cupful of sweet, thick cold cream, flavor to taste. Stir well and set it in a cool place.

CREAM SAUCE, WARM.

Heat a pint of cream slowly in a double boiler; when nearly boiling, set it off from the fire, put into it half a cupful of sugar, a little nutmeg or vanilla extract; stir it thoroughly and add, when cool, the whites of two well-beaten eggs. Set it on the fire in a dish containing hot water to keep it warm until needed, stirring once or more.

CARAMEL SAUCE.

Place over the fire a saucepan; when it begins to be hot, put into it four tablespoonfuls of white sugar and one tablespoonful of water. Stir it continually for three or four minutes, until all the water evaporates; then watch it carefully until it becomes a delicate brown color. Have ready a pint of cold water and cup of sugar mixed with some flavoring; turn it into the saucepan with the browned sugar and let it simmer for ten minutes; then add half a glass of brandy or a glass of wine. The wine or brandy may be omitted if preferred.

A GOOD PLAIN SAUCE.

A good sauce to go with plain fruit puddings is made by mixing one cupful of brown sugar, one cupful of best molasses, half a cupful of butter, one large teaspoonful of flour; add the juice and grated rind of one lemon, half a nutmeg grated, half a teaspoonful of cloves and cinnamon. When these are all stirred together, add a teacupful of boiling water; stir it constantly, put into a saucepan and let it boil until clear; then strain.

OLD STYLE SAUCE.

One pint of sour cream, the juice and finely grated rind of a large lemon; sugar to taste. Beat hard and long until the sauce is very light. This is delicious with cold "Brown Betty"--a form of cold farina--cornstarch, blanc mange and the like.

PLAIN COLD, HARD SAUCE.

Stir together one cupful of white sugar and half a cupful of butter until it is creamy and light; add flavoring to taste. This is very nice, flavored with the juice of raspberries or strawberries, or beat into it a cupful of ripe strawberries or raspberries and the white of an egg beaten stiff.

CUSTARD SAUCE.

One cupful of sugar, two beaten eggs, one pint of milk, flavoring to taste, brandy or wine, if preferred.

Heat the milk to boiling; add by degrees the beaten eggs and sugar, put in the flavoring and set within a pan of boiling water; stir until it begins to thicken; then take it off and stir in the brandy or wine gradually; set, until wanted, within a pan of boiling water.

MILK SAUCE.

Dissolve a tablespoonful of flour in cold milk; see that it is free from lumps. Whisk an ounce of butter and a cupful of sugar to a cream and add to it a pinch of salt. Mix together half a pint of milk, one egg and the flour; stir this into the butter and add a dash of nutmeg, or any flavor; heat until near the boiling point and serve. Very nice in place of cold cream.

MILK OR CREAM SAUCE.

Cream or rich milk, simply sweetened with plenty of white sugar and flavored, answers the purpose for some kinds of pudding, and can be made very quickly.

FRUIT SAUCE.

Two-thirds of a cupful of sugar, a pint of raspberries or strawberries, a tablespoonful of melted butter and a cupful of hot water. Boil all together slowly, removing the scum as fast as it rises; then strain through a sieve. This is very good served with dumplings or apple puddings.

JELLY SAUCE.

Melt two tablespoonfuls of sugar and half a cupful of jelly over the fire in a cupful of boiling water, adding also two tablespoonfuls of butter; then stir into it a teaspoonful of cornstarch, dissolved in half a cupful of water or wine; add it to the jelly and let it come to a boil. Set it in a dish of hot water to keep it warm until time to serve; stir occasionally. Any fruit jelly can be used.

COMMON SWEET SAUCE.

Into a pint of water stir a paste made of a tablespoonful of cornstarch or flour (rubbed smooth with a little cold water); add a cupful of sugar and a tablespoonful of vinegar. Cook well for three minutes. Take from the fire and add a piece of butter as large as a small egg; when cool, flavor with a tablespoonful of vanilla or lemon extract.

SYRUP FOR FRUIT SAUCE.

An excellent syrup for fruit sauce is made of Morello cherries (red, sour cherries). For each pound of cherry juice, allow half a pound of sugar and six cherry kernels; seed the cherries and let them stand in a bowl over night; in the morning, press them through a fine cloth, which has been dipped in boiling water, weigh the juice, add the sugar, boil fifteen minutes, removing all the scum. Fill small bottles that are perfectly dry with the syrup; when it is cold, cork the bottles tightly, seal them and keep them in a cool place, standing upright.

Most excellent to put into pudding sauces.

ROSE BRANDY. (For Cakes and Puddings.)

Gather the leaves of roses while the dew is on them, and as soon as they open put them into a wide-mouthed bottle, and when the bottle is full pour in the best of fourth proof French brandy.

It will be fit for use in three or four weeks and may be frequently replenished. It is sometimes considered preferable to wine as a flavoring to pastries and pudding sauces.

LEMON BRANDY. (For Cakes and Puddings.)

When you use lemons for punch or lemonade, do not throw away the peels but cut them in small pieces--the thin yellow outside (the thick part is not good)--and put them in a glass jar or bottle of brandy. You will find this brandy useful for many purposes.

In the same way keep for use the kernels of peach and plum stones, pounding them slightly before you put them into the brandy.

PRESERVES, JELLIES, ETC.

Fruit for preserving should be sound and free from all defects, using white sugar, and also that which is dry, which produces the nicest syrup; dark sugar can be used by being clarified, which is done by dissolving two pounds of sugar in a pint of water; add to it the white of an egg and beat it well, put it into a preserving kettle on the fire and stir with a wooden spoon. As soon as it begins to swell and boil up, throw in a little cold water; let it boil up again, take it off and remove the scum; boil it again, throw in more cold water and remove the scum; repeat until it is clear and pours like oil from the spoon.

In the old way of preserving, we used pound for pound, when they were kept in stone jars or crocks; now, as most preserves are put up in sealed jars or cans, less sugar seems sufficient; three-quarters of a pound of sugar is generally all that is required for a pound of fruit.

Fruit should be boiled in a porcelain-lined or granite-ware dish, if possible; but other utensils, copper or metal, if made bright and clean, answer as well.

Any of the fruits that have been preserved in syrup may be converted into dry preserves, by first draining them from the syrup, and then drying them in a stove or very moderate oven, adding to them a quantity of powdered loaf sugar, which will gradually penetrate the fruit, while the fluid parts of the syrup gently evaporate. They should be dried in the stove or oven on a sieve, and turned every six or eight hours, fresh powdered sugar being sifted over them every time they are turned. Afterwards they are to be kept in a dry situation, in drawers or boxes. Currants and cherries preserved whole in this manner, in bunches, are extremely elegant and have a fine flavor. In this way it is, also, that orange and lemon chips are preserved.

Mold can be prevented from forming on fruit jellies by pouring a little melted paraffine over the top. When cool, it will harden to a solid cake, winch can be easily removed when the jelly is used, and saved to use over again another year. It is perfectly harmless and tasteless.

Large glass tumblers are the best for keeping jellies, much better than large vessels, for by being opened frequently they soon spoil; a paper should be cut to fit and placed over the jelly; then put on the lid or cover, with thick paper rubbed over on the inside with the white of an egg.

There cannot be too much care taken in selecting fruit for jellies, for if the fruit is over ripe, any amount of time in boiling will never make it jelly--there is where so many fail in making good jelly; and another important matter is overlooked--that of carefully skimming off the juice after it begins to boil and a scum rises from the bottom to the top; the juice should not be stirred, but the scum carefully taken off; if allowed to boil under, the jelly will not be clear.

When either preserves or canned fruits show any indications of fermentation, they should be immediately re-boiled with more sugar, to save them. It is much better to be generous with the sugar at first than to have any losses afterwards. Keep all preserves in a cool, dry closet.

PRESERVED CHERRIES.

Take large, ripe Morello cherries; weigh them and to each pound allow a pound of loaf sugar. Stone the cherries (opening them with a sharp quill) and save the juice that comes from them in the process. As you stone them, throw them into a large pan or tureen and strew about half the sugar over them and let them lie in it an hour or two after they are all stoned. Then put them into a preserving kettle with the remainder of the sugar and boil and skim them till the fruit is clear and the syrup thick.

PRESERVED CRANBERRIES.

The cranberries must be large and ripe. Wash them and to six quarts of cranberries allow nine pounds of the beat loaf sugar. Take three quarts of the cranberries and put them into a stewpan with a pint and a half of water. Cover the pan and boil or stew them till they are all to pieces. Then squeeze the juice through a jelly bag. Put the sugar into a preserving kettle, pour the cranberry juice over it and let it stand until it is all melted, stirring it up frequently. Then place the kettle over the fire and put in the remaining three quarts of whole cranberries. Let them boil till they are tender, clear and of a bright color, skimming them frequently. When done, put them warm into jars with the syrup, which should be like a thick jelly.

PRESERVED STRAWBERRIES.

For every pound of fruit weigh a pound of refined sugar; put them with the sugar over the fire in a porcelain kettle, bring to a boil slowly about twenty minutes. Take them out carefully with a perforated skimmer and fill your hot jars nearly full; boil the juice a few minutes longer and fill up the jars; seal them hot. Keep in a cool, dry place.

TO PRESERVE BERRIES WHOLE. (Excellent.)

Buy the fruit when not too ripe, pick over immediately, wash if absolutely necessary and put in glass jars, filling each one about two-thirds full.

Put in the preserving kettle a pound of sugar and one cupful of water for every two pounds of fruit, and let it come slowly to a boil. Pour this syrup into the jars over the berries, filling them up to the brim; then set the jars in a pot of cold water on the stove, and let the water boil and the fruit become scalding hot. Now take them out and seal perfectly tight. If this process is followed thoroughly, the fruit will keep for several years.

PRESERVED EGG PLUMS.

Use a pound of sugar for a pound of plums; wash the plums and wipe dry; put the sugar on a slow fire in the preserving kettle, with as much water as will melt the sugar and let it simmer slowly; then prick each plum thoroughly with a needle, or a fork with fine prongs, and place a layer of them in the syrup; let them cook until they lose their color a little and the skins begin to break; then lift them out with a perforated skimmer and place them singly in a large dish to cool; then put another layer of plums in the syrup and let them cook and cool in the same manner, until the whole are done; as they cool, carefully replace the broken skins so as not to spoil the appearance of the plums; when the last layer is finished, return the first to the kettle, and boil until transparent; do the same with each layer; while the latest cooked are cooling, place the first in glass jars; when all are done, pour the hot syrup over them; when they are cold, close as usual; the jelly should be of the color and consistency of rich wine jelly.

PRESERVED PEACHES.

Peaches for preserving may be ripe but not soft; cut them in halves, take out the stones and pare them neatly; take as many pounds of white sugar as of fruit, put to each pound of sugar a teacupful of water; stir it until it is dissolved; set it over a moderate fire; when it is boiling hot, put in the peaches; let them boil gently until a pure, clear, uniform color; turn those at the bottom to the top carefully with a skimmer several times; do not hurry them. When they are clear, take each half up with a spoon and spread them on flat dishes to become cold. When all are done, let the syrup boil until it is quite thick; pour it into a large pitcher and let it set to cool and settle. When the peaches are cold put them carefully into jars and pour the syrup over them, leaving any sediment which has settled at the bottom, or strain the syrup. Some of the kernels from the peach-stones may be put in with the peaches while boiling. Let them remain open one night, then cover.

In like manner quince, plum, apricot, apple, cherry, greengage and other fruit preserves are made; in every case fine large fruit should be taken, free from imperfections, and the slightest bruises or other fault should be removed.

PRESERVED GREEN TOMATOES.

Take one peck of green tomatoes. Slice six fresh lemons without removing the skins, but taking out the seeds; put to this quantity six pounds of sugar, common white, and boil until transparent and the syrup thick. Ginger root may be added, if liked.

PRESERVED APPLES. (Whole.)

Peel and core large firm apples (pippins are best). Throw them into water as you pare them. Boil the parings in water for fifteen minutes, allowing a pint to one pound of fruit. Then strain and, adding three-quarters of a pound of sugar to each pint of water, as measured at first, with enough lemon peel, orange peel or mace, to impart a pleasant flavor, return to the kettle. When the syrup has been well skimmed and is clear, pour it boiling hot over the apples, which must be drained from the water in which they have hitherto stood. Let them remain in the syrup until both are perfectly cold. Then, covering closely, let them simmer over a slow fire until transparent. When all the minutiæ of these directions are attended to, the fruit will remain unbroken and present a beautiful and inviting appearance.

PRESERVED QUINCES.

Pare, core and quarter your fruit, then weigh it and allow an equal quantity of white sugar. Take the parings and cores and put in a preserving kettle; cover them with water and boil for half an hour; then strain through a hair-sieve, and put the juice back into the kettle and boil the quinces in it a little at a time until they are tender; lift out as they are done with a drainer and lay on a dish; if the liquid seems scarce add more water. When all are cooked, throw into this liquor the sugar, and allow it to boil ten minutes before putting in the quinces; let them boil until they change color, say one hour and a quarter, on a slow fire; while they are boiling occasionally slip a silver spoon under them to see that they do not burn, but on no account stir them. Have two fresh lemons cut in thin slices, and when the fruit is being put in jars lay a slice or two in each. Quinces may be steamed until tender.

PRESERVED PEARS.

One pound of fruit, one pound of sugar; pare off the peeling thin. Make a nice syrup of nearly one cupful of water and one pound of sugar, and when clarified by boiling and skimming put in the pears and stew gently until clear. Choose rather pears like the Seckle for preserving, both on account of the flavor and size. A nice way is to stick a clove in the blossom end of each pear, for this fruit seems to require some extraneous flavor to bring out its own piquancy. Another acceptable addition to pear preserves may be found instead, by adding the juice and thinly pared rind of one lemon to each five pounds of fruit. If the pears are hard and tough, parboil them until tender before beginning to preserve, and from the same water take what you need for making their syrup.

If you can procure only large pears to preserve, cut them into halves, or even slices, so that they can get done more quickly, and lose nothing in appearance, either.

PINEAPPLE PRESERVES.

Twist off the top and bottom and pare off the rough outside of pineapples; then weigh them and cut them in slices, chips or quarters, or cut them in four or six and shape each piece like a whole pineapple; to each pound of fruit, put a teacupful of water; put it in a preserving kettle, cover it and set it over the fire and let them boil gently until they are tender and clear; then take them from the water, by sticking a fork in the centre of each slice, or with a skimmer, into a dish.

Put to the water white sugar, a pound for each pound of fruit; stir it until it is all dissolved; then put in the pineapple, cover the kettle and boil them gently until transparent throughout; when it is so, take it out, let it cool and put it in glass jars; let the syrup boil or simmer gently until it is thick and rich and when nearly cool, pour it over the fruit. The next day secure the jars, as before directed.

Pineapple done in this way is a beautiful and delicious preserve. The usual manner of preserving it by putting it into the syrup without first boiling it, makes it little better than sweetened leather.

TO PRESERVE WATERMELON RIND AND CITRON.

Pare off the green skin, cut the watermelon rind into pieces. Weigh the pieces and allow to each pound a pound and a half of loaf sugar. Line your kettle with green vine-leaves, and put in the pieces without the sugar. A layer of vine-leaves must cover each layer of melon rind. Pour in water to cover the whole and place a thick cloth over the kettle. Simmer the fruit for two hours, after scattering a few bits of alum amongst it. Spread the melon rind on a dish to cool. Melt the sugar, using a pint of water to a pound and a half of sugar, and mix with it some beaten white of egg. Boil and skim the sugar. When quite clear, put in the rind and let it boil two hours; take out the rind, boil the syrup again, pour it over the rind, and let it remain all night. The next morning, boil the syrup with lemon juice, allowing one lemon to a quart of syrup. When it is thick enough to hang in a drop from the point of a spoon, it is done. Put the rind in jars and pour over it the syrup. It is not fit for use immediately.

Citrons may be preserved in the same manner, first paring off the outer skin and cutting them into quarters. Also green limes.

TO PRESERVE AND DRY GREENGAGES.

To every pound of sugar allow one pound of fruit, one quarter pint of water.

For this purpose, the fruit must be used before it is quite ripe and part of the stalk must be left on. Weigh the fruit, rejecting all that is in the least degree blemished, and put it into a lined saucepan with the sugar and water, which should have been previously boiled together to a rich syrup. Boil the fruit in this for ten minutes, remove it from the fire, and drain the greengages. The next day boil up the syrup and put in the fruit again, let it simmer for three minutes, and drain the syrup away. Continue this process for five or six days, and the last time place the greengages, when drained, on a hair-sieve, and put them in an oven or warm spot to dry; keep them in a box, with paper between each layer, in a place free from damp.

PRESERVED PUMPKINS.

To each pound of pumpkin allow one pound of roughly pounded loaf sugar, one gill of lemon juice.

Obtain a good, sweet pumpkin; halve it, take out the seeds and pare off the rind; cut it into neat slices. Weigh the pumpkin, put the slices in a pan or deep dish in layers, with the sugar sprinkled between them; pour the lemon juice over the top, and let the whole remain for two or three days. Boil all together, adding half a pint of water to every three pounds of sugar used until the pumpkin becomes tender; then turn the whole into a pan, where let it remain for a week; then drain off the syrup, boil it until it is quite thick, skim, and pour it boiling over the pumpkin. A little bruised ginger and lemon rind, thinly pared, may be boiled in the syrup to flavor the pumpkin.

A Southern Recipe.

PRESERVING FRUIT. (New Mode.)

Housekeepers who dislike the tedious, old-time fashion of clarifying sugar and boiling the fruit, will appreciate, the following two recipes, no fire being needed in their preparation. The first is for "tutti frutti," and has been repeatedly tested with unvarying success.

Put one quart of white, preserving, fine Batavia brandy into a two-gallon stone jar that has a tightly fitting top. Then for every pound of fruit, in prime condition and perfectly dry, which you put in the brandy, use three-quarters of a pound of granulated sugar; stir every day so that the sugar will be dissolved, using a clean, wooden spoon kept for the purpose. Every sort of fruit may be used, beginning with strawberries and ending with plums. Be sure and have at least one pound of black cherries, as they make the color of the preserve very rich. Strawberries, raspberries, blackberries, apricots, cherries (sweet and sour), peaches, plums, are all used, and, if you like, currants and grapes. Plums and grapes should be peeled and seeded, apricots and peaches peeled and cut in quarters or eighths or dice; cherries also must be seeded; quinces may be steamed until tender. The jar must be kept in a cool, dry place, and the daily stirring must never be forgotten, for that is the secret of success. You may use as much of one sort of fruit as you like, and it may be put in from day to day, just as you happen to have it. Half the quantity of spirits may be used. The preserve will be ready for use within a week after the last fruit is put in, and will keep for a number of months. We have found it good eight months after making.

The second is as follows: Take some pure white vinegar and mix with it granulated sugar until a syrup is formed quite free from acidity. Pour this syrup into earthen jars and put in it good, perfectly ripe fruit, gathered in dry weather. Cover the jars tight and put them in a dry place. The contents will keep for six or eight months, and the flavor of the fruit will be excellent.

TO PRESERVE FRUIT WITHOUT 'SUGAR.

Cherries, strawberries, sliced pineapple, plums, apricots, gooseberries, etc., may be preserved in the following manner--to be used the same as fresh fruit.

Gather the fruit before it is very ripe; put it in wide-mouthed bottles made for the purpose; fill them as full as they will hold and cork them tight; seal the corks; put some hay in a large saucepan, set in the bottles, with hay between them to prevent their touching; then fill the saucepan with water to the necks of the bottles, and set it over the fire until the water is nearly boiled, then take it off; let it stand until the bottles are cold. Keep them in a cool place until wanted, when the fruit will be found equal to fresh.

NEW METHOD OF PRESERVING FRUIT.

A new method of preserving fruit is practiced in England. Pears, apples and other fruits are reduced to a paste by jamming, which is then pressed into cakes and gently dried. When required for use it is only necessary to pour four times their weight of boiling water over them and allow them to soak for twenty minutes and then add sugar to suit the taste. The fine flavor of the fruit is said to be retained to perfection. The cost of the prepared product is scarcely greater than that of the original fruit, differing with the supply and price of the latter; the keeping qualities are excellent, so that it may be had at any time of the year and bears long sea-voyages with out detriment. No peeling or coring is required, so there is no waste.

FRUIT JELLIES.

Take a stone jar and put in the fruit, place this in a kettle of tepid water and set on the fire; let it boil, closely covered, until the fruit is broken to pieces; strain, pressing the bag, a stout, coarse one, hard, putting in a few handfuls each time, and between each squeezing turning it inside out to scald off the pulp and skins; to each pint of juice allow a pound of loaf sugar; set the juice on alone to boil, and, while it is boiling, put the sugar into shallow dishes or pans, and heat it in the oven, watching and stirring it to prevent burning; boil the juice just twenty minutes from the time it begins fairly to boil; by this time the sugar should be very hot; throw it into the boiling juice, stirring rapidly all the time; withdraw the spoon when all is thoroughly dissolved; let the jelly come to a boil to make all certain; withdraw the kettle instantly from the fire; roll your glasses and cups in hot water, and fill with the scalding liquid; the jelly will form within an hour; when cold, close and tie up as you do preserves.

CURRANT JELLY.

Currants for jelly should be perfectly ripe and gathered the first week of the season; they lose their jelly property if they hang on the bushes too long, and become too juicy--the juice will not be apt to congeal. Strip them from the stalks, put them into a stone jar, and set in a vessel of hot water over the fire; keep the water around it boiling until the currants are all broken, stirring them up occasionally. Then squeeze them through a coarse cloth or towel. To each pint of juice allow a pound and a quarter of refined sugar. Put the sugar into a porcelain kettle, pour the juice over it, stirring frequently. Skim it before it boils; boil about twenty minutes, or until it congeals in the spoon when held in the air. Pour it into hot jelly glasses and seal when cool.

Wild frost grape jelly is nice made after this recipe.

CURRANT JELLY. (New Method.)

This recipe for making superior jelly without heat is given in a Parisian journal of chemistry, which may be worth trying by some of our readers. The currants are to be washed and squeezed in the usual way, and the juice placed in a stone or earthen vessel, and set away in a cool place in the cellar. In about twenty-four hours a considerable amount of froth will cover the surface, produced by fermentation, and this must be removed and the whole strained again through the jelly bag, then weighed, and an equal weight of powdered white sugar is to be added. This is to be stirred constantly until entirely dissolved, and then put into jars, tied up tightly and set away. At the end of another twenty-four hours a perfectly transparent jelly of the most satisfactory flavor will be formed, which will keep as long as if it had been cooked.

QUINCE JELLY.

Quinces for jelly should not be quite ripe, they should be a fine yellow; rub off the down from them, core and cut them small; put them in a preserving kettle with a teacupful of water for each pound; let them stew gently until soft, without mashing; put them in a thin muslin bag with the liquor; press them very lightly; to each pint of the liquor put a pound of sugar; stir it until it is all dissolved, then set it over the fire and let it boil gently, until by cooling some on a plate you find it a good jelly; then turn it into pots or tumblers and, when cold, secure as directed for jellies.

RASPBERRY JELLY.

To each pint of juice allow one pound of sugar. Let the raspberries be freshly gathered, quite ripe, pick from the stalks; put them into a large jar after breaking the fruit a little with a wooden spoon, and place this jar, covered, in a saucepan of boiling water. When the juice is well drawn, which will be in from three-quarters to one hour, strain the fruit through a fine hair-sieve or cloth; measure the juice, and to every pint allow the above proportion of white sugar. Put the juice and sugar into a preserving pan, place it over the fire, and boil gently until the jelly thickens, when a little is poured on a plate; carefully remove all the scum as it rises, pour the jelly into small pots, cover down, and keep in a dry place. This jelly answers for making raspberry cream and for flavoring various sweet dishes, when, in winter, the fresh fruit is not obtainable.

APPLE JELLY.

Select apples that are rather tart and highly flavored; slice them without paring; place in a porcelain preserving kettle, cover with water, and let them cook slowly until the apples look red. Pour into a colander, drain off the juice, and let this run through a jelly-bag; return to the kettle, which must be carefully washed, and boil half an hour; measure it and allow to every pint of juice a pound of sugar and half the juice of a lemon; boil quickly for ten minutes.

The juice of apples boiled in shallow vessels, without a particle of sugar, makes the most sparkling, delicious jelly imaginable. Red apples will give jelly the color and clearness of claret, while that from light fruit is like amber. Take the cider just as it is made, not allowing it to ferment at all, and, if possible, boil it in a pan, flat, very large and shallow.

GRAPE JELLY.

Mash well the berries so as to remove the skins; pour all into a preserving kettle and cook slowly for a few minutes to extract the juice; strain through a colander, and then through a flannel jelly-bag, keeping as hot as possible, for if not allowed to cool before putting again on the stove the jelly conies much stiffer; a few quince seeds boiled with the berries the first time tend to stiffen it; measure the juice, allowing a pound of sugar to every pint of juice, and boil fast for at least half an hour. Try a little, and if it seems done, remove and put into glasses.

FLORIDA ORANGE JELLY.

Grate the yellow rind of two Florida oranges and two lemons, and squeeze the juice into a porcelain-lined preserving kettle, adding the juice of two more oranges, and removing all the seeds; put in the grated rind a quarter of a pound of sugar, or more if the fruit is sour, and a gill of water, and boil these ingredients together until a rich syrup is formed; meantime, dissolve two ounces of gelatine in a quart of warm water, stirring it over the fire until it is entirely dissolved, then add the syrup, strain the jelly, and cool it in molds wet in cold water.

CRAB-APPLE JELLY.

The apples should be juicy and ripe. The fruit is then quartered, the black spots in the cores removed, afterward put into a preserving kettle over the fire, with a teacupful of water in the bottom to prevent burning; more water is added as it evaporates while cooking. When boiled to a pulp, strain the apples through a coarse flannel, then proceed as for currant jelly.

PEACH JELLY.

Pare the peaches, take out the stones, then slice them; add to them about a quarter of the kernels. Place them in a kettle with enough water to cover them. Stir them often until the fruit is well cooked, then strain, and to every pint of the juice add the juice of a lemon; measure again, allowing a pound of sugar to each pint of juice; heat the sugar very hot, and add when the juice has boiled twenty minutes; let it come to a boil and take instantly from the fire.

ORANGE SYRUP.

Pare the oranges, squeeze and strain the juice from the pulp. To one pint of juice allow one pound and three-quarters of loaf sugar. Put the juice and sugar together, boil and skim it until it is cream; then strain it through a flannel bag and let it stand until it becomes cool, then put in bottles and cork tight.

Lemon syrup is made in the same way, except that you scald the lemons and squeeze out the juice, allowing rather more sugar.

ORANGE MARMALADE.

Allow pound for pound. Pare half the oranges and cut the rind into shreds. Boil in three waters until tender and set aside. Grate the rind of the remaining oranges; take off, and throw away every bit of the thick white inner skin; quarter all the oranges and take out the seeds. Chop or cut them into small pieces; drain all the juice that will come away without pressing them over the sugar; heat this, stirring until the sugar is dissolved, adding a very little water, unless the oranges are very juicy. Boil and skim five or six minutes; put in the boiled shreds and cook ten minutes; then the chopped fruit and grated peel, and boil twenty minutes longer. When cold, put into small jars, tied up with bladder or paper next the fruit, cloths dipped in wax over all. A nicer way still is to put away in tumblers with self-adjusting metal tops. Press brandied tissue paper down closely to the fruit.

LEMON MARMALADE

Is made as you would prepare orange--allowing a pound and a quarter of sugar to a pound of the fruit, and using but half the grated peel.

RAISINS. (A French Marmalade.)

This recipe is particularly valuable at seasons when fruit is scarce. Take six fine large cooking apples, peel them, put them over a slow fire, together with a wine-glass of Medeira wine and half a pound of sugar. When well stewed, split and stone two and a half pounds of raisins, and put them to stew with the apples and enough water to prevent their burning. When all appears well dissolved, beat it through a strainer bowl, and lastly through a sieve. Mold, if you like, or put away in small preserve jars, to cut in thin slices for the ornamentation of pastry, or to dish up for eating with cream.

STRAWBERRY JAM.

To each pound of fine and not too ripe berries, allow three-quarters of a pound of sugar. Put them into a preserving pan and stir gently, not to break up the fruit; simmer for one-half hour and put into pots air-tight. An excellent way to seal jellies and jams is as the German women do: cut round covers from writing paper a half-inch too large for the tops, smear the inside with the unbeaten white of an egg, tie over with a cord, and it will dry quickly and be absolutely preservative. A circular paper dipped in brandy and laid over the toothsome contents before covering, will prevent any dampness from affecting the flavor. I have removed covers heavy with mold to find the preserve intact.

GOOSEBERRY JAM.

Pick the gooseberries just as they begin to turn. Stem, wash and weigh. To four pounds of fruit add half a teacupful of water; boil until soft and add four pounds of sugar and boil until clear. If picked at the right stage the jam will be amber colored and firm, and very much nicer than if the fruit is preserved when ripe.

BRANDIED PEACHES OR PEARS.

Four pounds of fruit, four pounds of sugar, one pint of best white brandy. Make a syrup of the sugar and enough water to dissolve it. Let this come to a boil; put the fruit in and boil five minutes. Having removed the fruit carefully, let the syrup boil fifteen minutes longer, or until it thickens well; add the brandy and take the kettle at once from the fire; pour the hot syrup over the fruit and seal. If, after the fruit is taken from the fire, a reddish liquor oozes from it, drain this off before adding the clear syrup. Put up in glass jars. Peaches and pears should be peeled for brandying. Plums should be pricked and watched carefully for fear of bursting.

RASPBERRY JAM.

To five or six pounds of fine red raspberries (not too ripe) add an equal quantity of the finest quality of white sugar. Mash the whole well in a preserving kettle; add about one quart of currant juice (a little less will do) and boil gently till it jellies upon a cold plate; then put into small jars; cover with brandied paper and tie a thick white paper over them. Keep in a dark, dry and cool place.

Blackberry or strawberry jam is made the same way, leaving out the currant juice.

A NEW WAY OF KEEPING FRUIT.

It is stated that experiments have been made in keeping fruit in jars covered only with cotton batting, and at the end of two years the fruit was sound. The following directions are given for the process: Use crocks, stone butter-jars or any other convenient dishes. Prepare and cook the fruit precisely as for canning in glass jars; fill your dishes with fruit while hot and immediately cover with cotton batting, securely tied on. Remember that all putrefaction is caused by the invisible creatures in the air. Cooking the fruit expels all these, and they cannot pass through the cotton batting. The fruit thus protected will keep an indefinite period. It will be remembered that Tyndall has proved that the atmospheric germs cannot pass through a layer of cotton.

MACEDOINES.

Suspend in the centre of the jelly mold a bunch of grapes, cherries, berries, or currants on their stems, sections of oranges, pineapples, or brandied fruits, and pour in a little jelly when quite cold, but not set. It makes a very agreeable effect. By a little ingenuity you can imbed first one fruit and then another, arranging in circles, and pour a little jelly successively over each. Do not re-heat the jelly, but keep it in a warm place, while the mold is on ice and the first layers are hardening.

CANNED FRUITS

Berries and all ripe, mellow fruit require but little cooking, only long enough for the sugar to penetrate. Strew sugar over them, allow them to stand a few hours, then merely scald with the sugar; half to three-quarters of a pound is considered sufficient. Harder fruits like pears, quinces, etc., require longer boiling. The great secret of canning is to make the fruit or vegetable perfectly air-tight. It must be put up boiling hot and the vessel filled to the brim.

Have your jars conveniently placed near your boiling fruit, in a tin pan of hot water on the stove, roll them in the hot water, then fill immediately with the hot, scalding fruit, fill to the top, and seal quickly with the tops, which should also be heated; occasionally screw down the tops tighter, as the fruit shrinks as it cools, and the glass contracts and allows the air to enter the cans. They must be perfectly air-tight. The jars to be kept in a dark, cool, dry place.

Use glass jars for fruit always, and the fruit should be cooked in a porcelain or granite-iron kettle. If you are obliged to use common large-mouthed bottles with corks, steam the corks and pare them to a close fit, driving them in with a mallet. Use the following wax for sealing: One pound of resin, three ounces of beeswax, one and one-half ounces of tallow. Use a brush in covering the corks and as they cool, dip the mouth into the melted wax. Place in a basin of cold water. Pack in a cool, dark and dry cellar. After one week, examine for flaws, cracks or signs of ferment.

The rubber rings used to assist in keeping the air from the fruit cans sometimes become so dry and brittle as to be almost useless. They can be restored to normal condition usually by letting them lie in water in which you have put a little ammonia. Mix in this proportion: One part of ammonia and two parts water. Sometimes they do not need to lie in this more than five minutes, but frequently a half hour is needed to restore their elasticity.

CANNED PEACHES.

To one pound of peaches allow half a pound of sugar; to six pounds of sugar add half a tumbler of water; put in the kettle a layer of sugar and one of peaches until the whole of both are in. Wash about eight peach leaves, tie them up and put into the kettle, remembering to take them out when you begin to fill up the jars. Let the sugared fruit remain on the range, but away from the fire, until upon tipping the vessel to one side you can see some liquid; then fill the jars, taking them out of hot water into which they were put when cold, remaining until it was made to boil around them. In this way you will find out if the glass has been properly annealed; for we consider glass jars with stoppers screwing down upon India-rubber rings as the best for canning fruit in families. They should be kept in a dark closet; and although somewhat more expensive than tin in the first instance, are much nicer and keep for years with careful usage.

Fruit must be of fine flavor and ripe, though not soft, to make nice canned fruit.

Peaches should be thrown into cold water as they are peeled, to prevent a yellowish crust.

CANNED GRAPES.

There is no fruit so difficult to can nicely as the grape; by observing the following instructions you will find the grapes rich and tender a year from putting up. Squeeze the pulp from the skin, as the seeds are objectionable; boil the pulp, until the seeds begin to loosen, in one kettle, having the skins boiling, in a little water, hard in another kettle, as they are tough. When the pulp seems tender, put it through the sieve; then add the skins, if tender, with the water they boil in, if not too much. We use a large coffeecupful of sugar for a quart can; boil until thick and can in the usual way.

CANNED STRAWBERRIES.

After the berries are picked over, let as many as can be put carefully in the preserve kettle at once be placed on a platter. To each pound of fruit add three-fourths of a pound of sugar; let them stand two or three hours, till the juice is drawn from them; pour it into the kettle and let it come to a boil and remove the scum which rises; then put in the berries very carefully. As soon as they come thoroughly to a boil put them in warm jars and seal while boiling hot.

TO CAN QUINCES.

Cut the quinces into thin slices like apples for pies. To one quart jarful of quince, take a coffeesaucer and a half of sugar and a coffeecupful of water; put the sugar and water on the fire, and when boiling put in the quinces; have ready the jars with their fastenings, stand the jars in a pan of boiling water on the stove, and when the quince is clear and tender put rapidly into the jars, fruit and syrup together. The jars must be filled so that the syrup overflows, and fastened up tight as quickly as possible.

CANNED PINEAPPLE.

For six pounds of fruit, when cut and ready to can, make syrup with two and a half pounds of sugar and nearly three pints of water; boil syrup five minutes and skim or strain if necessary; then add the fruit and let it boil up; have cans hot, fill and shut up as soon as possible. Use the best white sugar. As the cans cool, keep tightening them up. Cut the fruit half an inch thick.

CANNED FRUIT JUICES.

Canned fruit juices are an excellent substitute for brandy or wine in all puddings and sauces, etc.

It is a good plan to can the pure juices of fruit in the summer time, putting it by for this purpose.

Select clean ripe fruit, press out the juice and strain it through a flannel cloth. To each pint of juice add one cupful of white granulated sugar. Put it in a porcelain kettle, bring it to the boiling point, and bottle while hot in small bottles. It must be sealed very tight while it is hot. Will keep a long time, the same as canned fruit.

CANNED TOMATOES.

Canning tomatoes is quite a simple process. A large or small quantity may be done at a time, and they should be put in glass jars in preference to those of tin, which are apt to injure the flavor. Very ripe tomatoes are the best for the purpose. They are first put into a large pan and covered with boiling water. This loosens the skin, which is easily removed, and the tomatoes are then put into the preserving kettle, set over a moderate fire without the addition of water or any seasoning, and brought to a boil. After boiling slowly one-half hour, they are put into the jars while boiling hot and sealed tightly. They will keep two or three years in this way. The jars should be filled to the brim to prevent air from getting in, and set in a cool, dark closet.

TO CAN CORN.

Split the kernels lengthwise with a knife, then scrape with the back of the knife, thus leaving the hulls upon the cob. Fill cans full of cut corn, pressing it in very hard. To press the corn in the can, use the small end of a potato masher, as this will enter the can easily. It will take from ten to a dozen large ears of corn to fill a one-quart can. When the cans are full, screw cover on with thumb and first finger; this will be tight enough, then place a cloth in the bottom of a wash boiler to prevent breakage. On this put a layer of cans in any position you prefer, over the cans put a layer of cloth, then a layer of cans. Fill the boiler in this manner, then cover the cans well with cold water, place the boiler on the fire and boil three hours without ceasing. On steady boiling depends much of your success. After boiling three hours, lift the boiler from the fire, let the water cool, then take the cans from the boiler and tighten, let them remain until cold, then tighten again. Wrap each can in brown paper to exclude the light and keep in a cool, dry cellar and be very sure the rubber rings are not hardened by use. The rings should be renewed every two years. I would advise the beginner to use new rings entirely, for poor rings cause the loss of canned fruit and vegetables in many cases. You will observe that in canning corn the cans are not wrapped in a cloth nor heated; merely filled with the cut corn. The corn in the can will shrink considerable in boiling, but on no account open them after canning.

TO CAN PEAS.

Fill the can full of peas, shake the can so they can be filled well. You cannot press the peas in the can as you did the corn, but by shaking the cans they may be filled quite full. Pour into the cans enough cold water to fill to overflowing, then screw the cover tight as you can with your thumb and first finger and proceed exactly as in canning corn.

String beans are cut as for cooking and canned in the same manner. No seasoning of salt, pepper or sugar should be added.

Mary Currier Parsons.

CANNED PLUMS.

To every pound of plums allow a quarter of a pound of sugar. Put the sugar and plums alternately into the preserving kettle, first pricking the plums to prevent their breaking. Let them stand on the back of the stove for an hour or two, then put them over a moderate fire and allow to come to a boil; skim and pour at once into jars, running a silver spoon handle around the inside of the jar to break the air-bubbles; cover and screw down the tops.

CANNED MINCE MEAT.

Mince meat for pies can be preserved for years if canned the same as fruit while hot, and put into glass jars and sealed perfectly tight, and set in a cool, dark place. One glass quart jar will hold enough to make two ordinary-sized pies, and in this way "mince pies" can be had in the middle of summer as well as in winter, and if the cans are sealed properly, the meat will be just as fine when opened as when first canned.

CANNED BOILED CIDER.

Boiled cider, in our grandmothers' time, was indispensable to the making of a good "mince pie," adding the proper flavor and richness, which cannot be substituted by any other ingredient, and a gill of which being added to a rule of "fruit cake" makes it more moist, keeps longer, and is far superior to fruit cake made without it. Boiled cider is an article rarely found in the market, nowadays, but can be made by any one, with but little trouble and expense, using sweet cider, shortly after it is made, and before fermentation takes place. Place five quarts of sweet cider in a porcelain-lined kettle over the fire, boil it slowly until reduced to one quart, carefully watching it that it does not burn; turn into glass jars while hot and seal tightly, the same as canned fruit. It is then ready to use any time of the year.

CANNED PUMPKIN.

Pumpkins or squash canned are far more convenient for ready use than those dried in the old-fashioned way.

Cut up pumpkin or squash into small pieces, first cutting off the peel; stew them until tender, add no seasoning; then mash them very fine with a potato masher. Have ready your cans, made hot, and then fill them with the hot pumpkin or squash, seal tight; place in a dark, cool closet.

PEACH BUTTER.

Pare ripe peaches and put them in a preserving kettle, with sufficient water to boil them soft; then sift through a colander, removing the stones. To each quart of peaches put one and one-half pounds of sugar, and boil very slowly one hour. Stir often and do not let them burn. Put in stone or glass jars, and keep in a cool place.

PEACHES DRIED WITH SUGAR.

Peel yellow peaches, cut them from the stone in one piece; allow two pounds of sugar to six pounds of fruit; make a syrup of three-quarters of a pound of sugar and a little water; put in the peaches, a few at a time, and let them cook gently until quite clear. Take them up carefully on a dish and set them in the sun to dry. Strew powdered sugar over them on all sides, a little at a time; if any syrup is left, remove to fresh dishes. When they are quite dry, lay them lightly in a jar with a little sugar sifted between the layers.

COLORING FOR FRUIT, ETC.

RED OR PINK COLORING.

Take two cents' worth of cochineal. Lay it on a flat plate and bruise it with the blade of a knife. Put it into half a teacupful of alcohol. Let it stand a quarter of an hour, and then filter it through fine muslin. Always ready for immediate use. Cork the bottle tight.

Strawberry or cranberry juice makes a fine coloring for frosting, sweet puddings and confectionery.

DEEP RED COLORING.

Take twenty grains of cochineal and fifteen grains of cream of tartar finely powdered; add to them a piece of alum the size of a cherry stone and boil them with a gill of soft water in an earthen vessel, slowly, for half an hour. Then strain it through muslin, and keep it tightly corked in a phial. If a little alcohol is added it will keep any length of time.

YELLOW COLORING.

Take a little saffron, put it into an earthen vessel with a very small quantity of cold, soft water, and let it steep till the color of the infusion is a bright yellow. Then strain it, add half alcohol to it. To color fruit yellow, boil the fruit with fresh lemon skins in water to cover them until it is tender; then take it up, spread it on dishes to cool and finish as may be directed.

To color icing, put the grated peel of a lemon or orange in a thin muslin bag, squeezing a little juice through it, then mixing with the sugar.

GREEN COLORING.

Take fresh spinach or beet leaves and pound them in a marble mortar. If you want it for immediate use, take off the green froth as it rises, and mix it with the article you intend to color. If you wish to keep it a few days, take the juice when you have pressed out a teacupful, and adding to it a piece of alum the size of a pea, give it a boil in a saucepan. Or make the juice very strong and add a quart of alcohol. Bottle it air-tight.

SUGAR GRAINS.

These are made by pounding white lump sugar in a mortar and shaking it through sieves of different degrees of coarseness, thus accumulating grains of different sizes. They are used in ornamenting cake.

SUGAR GRAINS, COLORED.

Stir a little coloring--as the essence of spinach, or prepared cochineal, or liquid carmine, or indigo, rouge, saffron, etc.,--into the sugar grains made as above, until each grain is stained, then spread them on a baking-sheet and dry them in a warm place. They are used in ornamenting cake.

CARAMEL OR BURNT SUGAR.

Put one cupful of sugar and two teaspoonfuls of water in a saucepan on the fire; stir constantly until it is quite a dark color, then add a half cupful of water and a pinch of salt; let it boil a few minutes and when cold, bottle.

For coloring soups, sauces or gravies.

TO CLARIFY JELLY.

The white of egg is, perhaps, the best substance that can be employed in clarifying jelly, as well as some other fluids, for the reason that when albumen (and the white of egg is nearly pure albumen) is put into a liquid that is muddy, from substances suspended in it, on boiling coagulates in a flocculent manner, and, entangling with the impurities, rises with them to the surface as a scum, or sinks to the bottom, according to their weight.

CONFECTIONERY

In the making of confections the best granulated or loaf sugar should be used. (Beware of glucose mixed with sugar.) Sugar is boiled more or less, according to the kind of candy to be made, and it is necessary to understand the proper degree of sugar boiling to operate it successfully.

Occasionally sugar made into candies, "creams" or syrups, will need clarifying. The process is as follows: Beat up well the white of an egg with a cupful of cold water and pour it into a very clean iron or thick new tin saucepan, and put into the pan four cupfuls of sugar, mixed with a cupful of warm water. Put on the stove and heat moderately until the scum rises. Remove the pan, and skim off the top, then place on the fire again until the scum rises again. Then remove as before, and so continue until no scum rises.

This recipe is good for brown or yellowish sugar; for soft, white sugars, half the white of an egg will do, and for refined or loaf sugar a quarter will do.

The quantities of sugar and water are the same in all cases. Loaf sugar will generally do for all candy-making without further clarification. Brown or yellow sugars are used for caramels, dark-colored cocoanut, taffy, and pulled molasses candies generally.

Havana is the cheapest grade of white sugar and a shade or two lighter than the brown.

Confectioners' A is superior in color and grain to the Havana. It is a centrifugal sugar--that is, it is not re-boiled to procure its white color, but is moistened with water and then put into rapidly-revolving cylinders. The uncrystalized syrup or molasses is whirled out of it, and the sugar comes out with a dry, white grain.

ICING OR POWDERED SUGARS.--This is powdered loaf sugar. Icing can only be made with powdered sugar which is produced by grinding or crushing loaf sugar nearly as fine as flour.

GRANULATED SUGAR--This is a coarse-grained sugar, generally very clean and sparkling, and fit for use as a colored sugar in crystallized goods, and other superior uses.

This same syrup answers for most candies and should be boiled to such a degree, that when a fork or splinter is dipped into it the liquid will run off and form a thick drop on the end, and long silk-like threads hang from it when exposed to the air. The syrup never to be stirred while hot, or else it will grain, but if intended for soft, French candies, should be removed, and, when nearly cold, stirred to a cream. For hard, brittle candies, the syrup should be boiled until, when a little is dropped in cold water, it will crack and break when biting it.

The hands should be buttered when handling it, or it will stick to them.

The top of the inside of the dish that the sugar or molasses is to be cooked in should be buttered a few inches around the inside; it prevents the syrup from rising and swelling any higher than where it reaches the buttered edge.

For common crack candies, the sugar can be kept from graining by adding a teaspoonful of vinegar or cream of tartar.

Colorings for candies should be harmless, and those used for fruit and confectionery, on page 444, will be most suitable.

Essences and extracts should be bought at the druggist's, not the poor kind usually sold at the grocer's.

FRENCH CREAM CANDY.

Put four cupfuls of white sugar and one cupful of water into a bright tin pan on the range and let it boil without stirring for ten minutes. If it looks somewhat thick, test it by letting some drop from the spoon, and if it threads, remove the pan to the table. Take out a small spoonful, and rub it against the side of a cake bowl; if it becomes creamy, and will roll into a ball between the fingers, pour the whole into the bowl. When cool enough to bear your finger in it, take it in your lap, stir or beat it with a large spoon, or pudding-stick. It will soon begin to look like cream, and then grow stiffer until you find it necessary to take your hands and work it like bread dough. If it is not boiled enough to cream, set it back upon the range and let it remain one or two minutes, or as long as is necessary, taking care not to cook it too much. Add the flavoring as soon as it begins to cool. This is the foundation of all French creams. It can be made into rolls, and sliced off, or packed in plates and cut into small cubes, or made into any shape imitating French candies. A pretty form is made by coloring some of the cream pink, taking a piece about as large as a hazel nut, and crowding an almond meat half way into one side, till it looks like a bursting kernel. In working, should the cream get too cold, warm it.

To be successful in making this cream, several points are to be remembered; when the boiled sugar is cool enough to beat, if it looks rough and has turned to sugar, it is because it has been boiled too much, or has been stirred. If, after it is beaten, it does not look like lard or thick cream, and is sandy or sugary instead, it is because you did not let it get cool enough before beating.

It is not boiled enough if it does not harden so as to work like dough, and should not stick to the hands; in this case put it back into the pan with an ounce of hot water, and cook over just enough, by testing in water as above. After it is turned into the bowl to cool, it should look clear as jelly. Practice and patience will make perfect.

FRUIT CREAMS.

Add to "French Cream" raisins, currants, figs, a little citron, chopped and mixed thoroughly through the cream while quite warm. Make into bars or flat cakes.

WALNUT CREAMS.

Take a piece of "French Cream" the size of a walnut. Having cracked some English walnuts, using care not to break the meats, place one-half of each nut upon each side of the ball, pressing them into the ball.

Walnut creams can be made by another method: First take a piece of "French Cream," put it into a cup and setting the cup into a vessel of boiling water, heating it until it turns like thick cream; drop the walnut meats into it, one at a time, taking them out on the end of a fork and placing on buttered paper; continue to dip them until all are used, then go over again, giving them a second coat of candy. They look nice colored pink and flavored with vanilla.

CHOCOLATE CREAMS.

Use "French Cream," and form it into small cone-shaped balls with the fingers. Lay them upon paper to harden until all are formed. Melt one cake of Baker's chocolate in an earthen dish or small basin; by setting it in the oven it will soon melt; do not let it cook, but it must be kept hot.

Take the balls of cream, one at a time, on the tines of a fork, pour the melted chocolate over them with a teaspoon and when well covered, slip them from the fork upon oiled paper.

COCOANUT CREAMS.

Take two tablespoonfuls of grated cocoanut and half as much "French candy;" work them both together with your hand till the cocoanut is all well mixed in it. If you choose, you can add a drop of vanilla. If too soft to work into balls, add confectioners' sugar to stiffen; make into balls the size of hazelnuts and dip twice, as in the foregoing recipes, flavoring the melted "French Cream" with vanilla.

VARIEGATED CREAMS.

Make the "French Cream" recipe, and divide into three parts, leaving one part white, color one pink with cochineal syrup, and the third part color brown with chocolate, which is done by just letting the cream soften and stirring in a little finely grated chocolate. The pink is colored by dropping on a few drops of cochineal syrup while the cream is warm and beating it in. Take the white cream, make a flat ball of it, and lay it upon a buttered dish, and pat it out flat until about half an inch thick. If it does not work easily, dip the hand in alcohol. Take the pink cream, work in the same way as the white and lay it upon the white; then the chocolate in the same manner, and lay upon the pink, pressing all together. Trim the edges off smooth, leaving it in a nice, square cake, then cut into slices or small cubes, as you prefer. It is necessary to work it all up as rapidly as possible.

RASPBERRY CREAMS.

Stir enough confectioners' sugar into a teaspoonful of raspberry jam to form a thick paste; roll it into balls between the palms of your hands. Put a lump of "French Cream" into a teacup and set it into a basin of boiling water, stirring it until it has melted; then drop a few drops of cochineal coloring to make it a pale pink, or a few drops of raspberry juice, being careful not to add enough to prevent its hardening. Now dip these little balls into the sugar cream, giving them two coats. Lay aside to harden.

Remember to keep stirring the melted cream, or if not it will turn back to clear syrup.

NUT CREAMS.

Chop almonds, hickory nuts, butternuts or English walnuts quite fine. Make the '"French Cream," and before adding all the sugar, while the cream is quite soft, stir into it the nuts, and then form into balls, bars or squares. Several kinds of nuts may be mixed together.

MAPLE SUGAR CREAMS.

Grate fine maple sugar and mix, in quantity to suit the taste, with "French Cream;" make any shape desired. Walnut creams are sometimes made with maple sugar and are very fine.

STICK CANDY.

One pound of granulated sugar, one cupful of water, a quarter of a cupful of vinegar, or half a teaspoonful of cream of tartar, one small tablespoonful of glycerine. Flavor with vanilla, rose or lemon. Boil all except the flavoring, without stirring, twenty minutes or half an hour, or until crisp when dropped in water. Just before pouring upon greased platters to cool, add half a teaspoonful of soda. After pouring upon platters to cool, pour two teaspoonfuls of flavoring over the top. When partly cool, pull it until very white. Draw it into sticks the size you wish, and cut off with shears into sticks or kiss-shaped drops. It may be colored if desired. (See page 444, for coloring.)

CHOCOLATE CARAMELS.

One cupful of grated chocolate, two cupfuls of brown sugar, one cupful of West India molasses, one cupful of milk or cream, butter the size of an egg, boil until thick, almost brittle, stirring constantly. Turn it out on to buttered plates, and when it begins to stiffen, mark it in small squares so that it will break easily when cold. Some like it flavored with a tablespoonful of vanilla.

GRILLED ALMONDS.

These are a very delicious candy seldom met with out of France. They are rather more trouble to make than other kinds, but well repay it from their novel flavor. Blanch a cupful of almonds; dry them thoroughly. Boil a cupful of sugar and a quarter of a cupful of water till it "hairs," then throw in the almonds; let them fry, as it were, in this syrup, stirring them occasionally; they will turn a faint yellow brown before the sugar changes color; do not wait an instant once this change of color begins, or they will lose flavor; remove them from the fire, and stir them until the syrup has turned back to sugar and clings irregularly to the nuts.

These are grilled almonds. You will find them delicious, as they are to alternate at dinner with the salted almonds now so fashionable.

PEPPERMINT DROPS.

One cupful of sugar crushed fine, and just moistened with boiling water, then boiled five minutes; then take from the fire and add cream of tartar the size of a pea; mix well and add four or five drops of oil of peppermint. Beat briskly until the mixture whitens, then drop quickly upon white paper. Have the cream of tartar and oil of peppermint measured while the sugar is boiling. If it sugars before it is all dropped, add a little water and boil a minute or two.

CURRANT DROPS.

Use currant juice instead of water, to moisten a quantity of sugar. Put it in a pan and heat, stirring constantly; be sure not to let it boil; then mix a very little more sugar, let it warm with the rest a moment, then, with a smooth stick, drop on paper.

LEMON DROPS.

Upon a coffeecupful of finely powdered sugar pour just enough lemon juice to dissolve it, and boil it to the consistency of thick syrup, and so that it appears brittle when dropped in cold water. Drop this on buttered plates in drops; set away to cool and harden.

NUT MOLASSES CANDY.

When making molasses candy, add any kind of nuts you fancy; put them in after the syrup has thickened and is ready to take from the fire; pour out on buttered tins. Mark it off in squares before it gets too cool. Peanuts should be fresh roasted and then tossed in a sieve, to free them of their inner skins.

SUGAR NUT CANDY.

Three pounds of white sugar, half a pint of water, half a pint of vinegar, a quarter of a pound of butter, one pound of hickory nut kernels. Put the sugar, butter, vinegar and water together into a thick saucepan. When it begins to thicken, add the nuts. To test it, take up a very small quantity as quickly as possible directly from the centre, taking care not to disturb it any more than is necessary. Drop it into cold water, and remove from the fire the moment the little particles are brittle. Pour into buttered plates. Use any nuts with this recipe.

COCOANUT CANDY.

One cocoanut, one and one-half pounds of granulated sugar. Put sugar and milk of cocoanut together, beat slowly until the sugar is melted, then boil five minutes; add cocoanut (finely grated), boil ten minutes longer, stir constantly to keep from burning. Pour on buttered plates; cut in squares. Will take about two days to harden. Use prepared cocoanut when other cannot be had.

BUTTER-SCOTCH.

Three cupfuls of white sugar, half a cupful of water, half a cupful of vinegar, or half a teaspoonful of cream of tartar, a tablespoonful of butter and eight drops of extract of lemon. Boil without stirring till it will snap and break. Just before taking from the fire, add a quarter of a teaspoonful of soda; pour into well-buttered biscuit tins, a quarter of an inch thick. Mark off into inch squares when partly cold.

EVERTON TAFFY, OR BUTTER-SCOTCH.

Two cupfuls of sugar, two cupfuls of dark molasses, one cupful of cold butter, grated rind of half a lemon. Boil over a slow fire until it hardens when dropped in cold water. Pour thinly into tins well buttered, and mark into inch squares before it cools.

MAPLE WALNUTS.

Beat the white of one egg to a stiff froth, stir in enough powdered sugar to make it like hard frosting, dip the walnut meats (which you have taken care to remove from the shells without breaking) in a syrup made by boiling for two or three minutes two tablespoonfuls of maple sugar in one of water, or in this proportion. Press some of the hard frosting between the two halves of the walnut and let it harden. Dates may be prepared in this way, and butternuts and English walnuts also.

POP-CORN CANDY. No. 1.

Put into an iron kettle one tablespoonful of butter, three tablespoonfuls of water and one cupful of white sugar; boil until ready to candy, then throw in three quarts nicely popped corn; stir vigorously until the sugar is evenly distributed over the corn; take the kettle from the fire and stir until it cools a little, and in this way you may have each kernel separate and all coated with the sugar. Of course it must have your undivided attention from the first, to prevent scorching. Almonds, English walnuts, or, in fact, any nuts are delicious prepared in this way.

POP-CORN CANDY. No. 2.

Having popped your corn, salt it and keep it warm, sprinkle over with a whisk broom a mixture composed of an ounce of gum arabic and a half pound of sugar, dissolved in two quarts of water; boil all a few minutes. Stir the corn with the hands or large spoon thoroughly; then mold into balls with the hands.

POP-CORN BALLS.

Take three large ears of pop-corn (rice is best). After popping, shake it down in pan so the unpopped corn will settle at the bottom; put the nice white popped in a greased pan. For the candy, take one cup of molasses, one cup of light brown or white sugar, one tablespoonful of vinegar. Boil until it will harden in water. Pour on the corn. Stir with a spoon until thoroughly mixed; then mold into balls with the hand.

No flavor should be added to this mixture, as the excellence of this commodity depends entirely upon the united flavor of the corn, salt and the sugar or molasses.

HOARHOUND CANDY.

Boil two ounces of dried hoarhound in a pint and a half of water for about half an hour; strain and add three and a half pounds of brown sugar; boil over a hot fire until sufficiently hard; pour out in flat, well-greased tins and mark into sticks or small squares with a knife as soon as cool enough to retain its shape.

JUJUBE PASTE.

Two cupfuls of sugar, one-quarter of a pound of gum arabic, one pint of water. Flavor with the essence of lemon and a grain of cochineal. Let the mixture stand, until the gum is dissolved, in a warm place on the back of the stove, then draw forward and cook until thick; try in cold water; it should be limber and bend when cold. Pour in buttered pans, an eighth of an inch thick; when cool, roll up in a scroll.

CANDIED ORANGES.

Candied orange is a great delicacy, which is easily made: Peel and quarter the oranges; make a syrup in the proportion of one pound of sugar to one pint of water; let it boil until it will harden in water; then take it from the fire and dip the quarters of orange in the syrup; let them drain on a fine sieve placed over a platter so that the syrup will not be wasted; let them drain thus until cool, when the sugar will crystallize. These are nice served with the last course of dinner. Any fruit the same.

FIG CANDY.

One cup of sugar, one-third cup of water, one-fourth teaspoonful cream of tartar. Do not stir while boiling. Boil to amber color, stir in the cream of tartar just before taking from the fire. Wash the figs, open and lay in a tin pan and pour the candy over them. Or you may dip them in the syrup the same as "Candied Oranges."

CANDY ROLEY POLEY.

Take half a pint of citron, half a pint of raisins, half a pound of figs, a quarter of a pound of shelled almonds, one pint of peanuts before they are hulled; cut up the citron, stone the raisins, blanch the almonds, and hull the peanuts; cut up the figs into small bits. Take two pounds of coffee-sugar and moisten with vinegar; put in a piece of butter as large as a walnut; stew till it hardens, but take off before it gets to the brittle stage; beat it with a spoon six or eight times, then stir in the mixed fruits and nuts. Pour into a wet cloth and roll it up like a pudding, twisting the ends of the cloth to mold it. Let it get cold and slice off pieces as it may be wanted for eating.

MOLASSES CANDY.

Put one quart of West India molasses, one cupful of brown sugar, a piece of butter the size of half an egg, into a six-quart kettle. Let it boil over a slack fire until it begins to look thick, stirring it often to prevent burning. Test it by taking some out and dropping a few drops in a cup of cold water. If it hardens quickly and breaks short between the teeth it is boiled enough. Now put in half a teaspoonful of baking soda, and stir it well; then pour it out into well-buttered flat tins. When partly cooled, take up the candy with your hands well buttered then pull and double, and so on, until the candy is a whitish yellow. It may be cut in strips and rolled or twisted.

If flavoring is desired, drop the flavoring on the top as it begins to cool and when it is pulled, the whole will be flavored.

STRAWBERRY CONSERVE.

Prepare the fruit as for preserving, allowing half a pound of loaf sugar to one pound of fruit. Sprinkle the sugar over the fruit at night; in the morning, put it on the fire in a kettle and boil until the berries are clear. Spread on dishes and put in the sun until dry; after which roll the fruit in sugar and pack in jars.

PEACH CONSERVE.

Halve the peaches and take out the stones; pare. Have ready some powdered white sugar on a plate or dish. Roll the peaches in it several times, until they will not take up any more. Place them singly on a plate, with the cup or hollow side up, that the juices may not run out. Lay them in the sun. The next morning roll them again. As soon as the juice seems set in the peaches, turn the other side to the sun. When they are thoroughly dry, pack them in glass jars, or, what is still nicer, fig-drums. They make an excellent sweetmeat just as they are; or, if wanted for table use, put over the fire in porcelain, with a very little water, and stew a few minutes.

PEACH LEATHER.

Stew as many peaches as you choose, allowing a quarter of a pound of sugar to one of fruit; mash it up smooth as it cooks, and when it is dry enough to spread in a thin sheet on a board greased with butter, set it out in the sun to dry; when dry it can be rolled up like leather, wrapped up in a cloth, and will keep perfectly from season to season. School-children regard it as a delightful addition to their lunch of biscuit or cold bread. Apple and quince leather are made in the same fashion, only a little flavoring or spice is added to them.

COCOANUT CARAMELS.

Two cupfuls of grated cocoanut, one cupful of sugar, two tablespoonfuls of flour, the whites of three eggs, beaten stiff. Soak the cocoanut, if desiccated, in milk enough to cover it; then beat the whites of the eggs, add gradually the sugar, cocoanut and flour; with your fingers make, by rolling the mixture, into cone shapes. Place them on buttered sheets of tin covered with buttered letter paper and bake in a moderate heat about fifteen or twenty minutes. They should cool before removing from the tins.

DRIED PRESERVES.

Any of the fruits that have been preserved in syrup may be converted into dry preserves, by first draining them from the syrup and then drying them slowly on the stove, strewing them thickly with powdered sugar. They should be turned every few hours, sifting over them more sugar.

CANDIES WITHOUT COOKING.

Very many candies made by confectioners are made without boiling, which makes them very desirable, and they are equal to the best "French Creams." The secret lies in the sugar used, which is the XXX powdered or confectioners' sugar. Ordinary powdered sugar, when rubbed between the thumb and finger has a decided grain, but the confectioners' sugar is fine as flour. The candies made after this process are better the day after.

FRENCH VANILLA CREAM.

Break into a bowl the whites of one or more eggs, as the quantity you wish to make will require; add to it an equal quantity of cold water, then stir in XXX powdered or confectioners' sugar until you have it stiff enough to mold into shape with the fingers. Flavor with vanilla to taste. After it is formed in balls, cubes or lozenge shapes, lay them upon plates or waxed paper and set them aside to dry. This cream can be worked in candies similar to the French cooked cream.

CHOCOLATE CREAM DROPS.

These are made or molded into cone-shape forms with the fingers, from the uncooked "French Cream," similar to that which is cooked. After forming into these little balls or cones, lay them on oiled paper until the next day, to harden, or make them in the morning and leave them until afternoon. Then melt some chocolate (the best confectioners') in a basin set in another basin of boiling water; when melted, and the creams are hard enough to handle, take one at a time on a fork and drop into the melted chocolate, roll it until well covered, then slip from the fork upon oiled or waxed paper, and set them aside to harden.

FRUIT AND NUT CREAMS.

Raisins seeded, currants, figs and citron, chopped fine, and mixed with the uncooked "French Cream," while soft, before the sugar is all mixed in, makes a delicious variety. Nuts also may be mixed with this cream, stirring into it chopped almonds, hickory nuts, butternuts, or English walnuts, then forming them into balls, bars or squares. Several kinds of nuts may be mixed together.

ORANGE DROPS.

Grate the rind of one orange and squeeze the juice, taking care to reject the seeds; add to this a pinch of tartaric acid; then stir in confectioners' sugar until it is stiff enough to form into balls the size of a small marble. This is delicious candy.

The same process for lemon drops, using lemons in place of orange. Color a faint yellow.

COCOANUT CREAMS.

Make the uncooked cream as in the foregoing recipe. Take the cream while soft, add fresh grated cocoanut to taste; add sufficient confectioners' sugar to mold into balls and then roll the balls in the fresh grated cocoanut. These may be colored pink with a few drops of cochineal syrup, also brown by adding a few spoonfuls of grated chocolate; then rolling them in grated cocoanut; the three colors are very pretty together. The coconut cream may be made into a flat cake and cut into squares or strips.

With this uncooked cream, all the recipes given for the cooked "French Cream," may be used: English walnut creams, variegated creams, etc.

COFFEE, TEA, BEVERAGES.

Boiling water is a very important desideratum in the making of a cup of good coffee or tea, but the average housewife is very apt to overlook this fact. Do not boil the water more than three or four minutes; longer boiling ruins the water for coffee or tea making, as most of its natural properties escape by evaporation, leaving a very insipid liquid composed mostly of lime and iron, that would ruin the best coffee, and give the tea a dark, dead look, which ought to be the reverse.

Water left in the tea-kettle over night must never be used for preparing the breakfast coffee; no matter how excellent your coffee or tea may be, it will be ruined by the addition of water that has been boiled more than once.

THE HEALING PROPERTIES OF TEA AND COFFEE.

The medical properties of these two beverages are considerable. Tea is used advantageously in inflammatory diseases and as a cure for the headache. Coffee is supposed to act as a preventative of gravel and gout, and to its influence is ascribed the rarity of those diseases in Prance and Turkey. Both tea and coffee powerfully counteract the effects of opium and intoxicating liquors: though, when taken in excess, and without nourishing food, they themselves produce, temporarily at least, some of the more disagreeable consequences incident to the use of ardent spirits. In general, however, none but persons possessing great mobility of the nervous system, or enfeebled or effeminate constitutions, are injuriously affected by the moderate use of tea and coffee in connection with food.

COFFEE.

One full coffeecupful of ground coffee, stirred with one egg and part of the shell, adding a half cupful of cold water. Put it into the coffee boiler, and pour on to it a quart of boiling water; as it rises and begins to boil, stir it down with a silver spoon or fork. Boil hard for ten or twelve minutes. Remove from the fire and pour out a cupful of coffee, then pour back into the coffeepot. Place it on the back of the stove or range where it will keep hot (and not boil); it will settle in about five minutes. Send to the table hot. Serve with good cream and lump sugar. Three-quarters of a pound of Java and a quarter of a pound of Mocha make the best mixture of coffee.

VIENNA COFFEE.

Equal parts of Mocha and Java coffee; allow one heaping tablespoonful of coffee to each person and two extra to make good strength. Mix one egg with grounds; pour on coffee half as much boiling water as will be needed; let it froth, then stir down grounds, and let boil five minutes; then let it stand where it will keep hot, but not boil, for five or ten minutes, and add rest of water. To one pint of cream add the white of an egg, well beaten; this is to be put in cups with sugar, and hot coffee added.

FILTERED OR DRIP COFFEE.

For each person allow a large tablespoonful of finely ground coffee, and to every tablespoonful allow a cupful of boiling water; the coffee to be one part Mocha to two of Java.

Have a small iron ring made to fit the top of the coffeepot inside, and to this ring sew a small muslin bag (the muslin for the purpose must not be too thin). Fit the bag into the pot, pour some boiling water in it, and, when the pot is well warmed, put the ground coffee into the bag; pour over as much boiling water as is required, close the lid, and, when all the water has filtered through, remove the bag, and send the coffee to table. Making it in this manner prevents the necessity of pouring the coffee from one vessel to another, which cools and spoils it. The water should be poured on the coffee gradually so that the infusion may be stronger; and the bag must be well made that none of the grounds may escape through the seams and so make the coffee thick and muddy.

Patented coffeepots on this principle can be purchased at most house-furnishing stores.

ICED COFFEE.

Make more coffee than usual at breakfast time and stronger. When cold put on ice. Serve with cracked ice in each tumbler.

SUBSTITUTE FOR CREAM IN COFFEE.

Beat the white of an egg, put to it a small lump of butter and pour the coffee into it gradually, stirring it so that it will not curdle. It is difficult to distinguish this from fresh cream.

Many drop a tiny piece of sweet butter into their cup of hot coffee as a substitute for cream.

TO MAKE TEA.

Allow two teaspoonfuls of tea to one large cupful of boiling water. Scald the teapot, put in the tea, pour on about a cupful of boiling water, set it on the fire in a warm place, where it will not boil, but keep very hot, to almost boiling; let it steep or "draw" ten or twelve minutes. Now fill up with as much boiling water as is required. Send hot to the table. It is better to use a china or porcelain teapot, but if you do use metal let it be tin, new, bright and clean; never use it when the tin is worn off and the iron exposed. If you do you are drinking tea-ate of iron.

To make tea to perfection, boiling water must be poured on the leaves directly it boils. Water which has been boiling more than five minutes, or which has previously boiled, should on no account be used. If the water does not boil, or if it be allowed to overboil, the leaves of the tea will be only half-opened and the tea itself will be quite spoiled. The water should be allowed to remain on the leaves from ten to fifteen minutes.

A Chinese being interviewed for the Cook says: Drink your tea plain. Don't add milk or sugar. Tea-brokers and tea-tasters never do; epicures never do; the Chinese never do. Milk contains fibrin, albumen or some other stuff, and the tea a delicate amount of tannin. Mixing the two makes the liquid turbid. This turbidity, if I remember the cyclopædia aright, is tannate of fibrin, or leather. People who put milk in tea are therefore drinking boots and shoes in mild disguise.

ICED TEA.

Is now served to a considerable extent during the summer months. It is of course used without milk, and the addition of sugar serves only to destroy the finer tea flavor. It may be prepared some hours in advance, and should be made stronger than when served hot. It is bottled and placed in the ice chest till required. Use the black or green teas, or both, mixed, as fancied.

CHOCOLATE.

Allow half a cupful of grated chocolate to a pint of water and a pint of milk. Rub the chocolate smooth in a little cold water and stir into the boiling water. Boil twenty minutes, add the milk and boil ten minutes more, stirring it often. Sweeten to your taste.

The French put two cupfuls of boiling water to each cupful of chocolate. They throw in the chocolate just as the water commences to boil. Stir it with a spoon as soon as it boils up, add two cupfuls of good milk, and when it has boiled sufficiently, serve a spoonful of thick whipped cream with each cup.

COCOA.

Six tablespoonfuls of cocoa to each pint of water, as much milk as water, sugar to taste. Rub cocoa smooth in a little cold water; have ready on the fire a pint of boiling water; stir in grated cocoa paste. Boil twenty minutes, add milk and boil five minutes more, stirring often. Sweeten in cups so as to suit different tastes.

BUTTERMILK AS A DRINK.

Buttermilk, so generally regarded as a waste product, has latterly been coming somewhat into vogue, not only as a nutrient, but as a therapeutic agent, and in an editorial article the Canada Lancet, some time ago, highly extolled its virtues. Buttermilk may be roughly described as milk which has lost most of its fat and a small percentage of casein, and which has become sour by fermentation. Long experience has demonstrated it to be an agent of superior digestibility. It is, indeed, a true milk peptone--that is, milk already partly digested, the coagulation of the coagulable portion being loose and flaky, and not of that firm indigestible nature which is the result of the action of the gastric juice upon cow's sweet milk. It resembles koumiss in its nature, and, with the exception of that article, it is the most grateful, refreshing and digestible of the products of milk. It is a decided laxative to the bowels, a fact which must be borne in mind in the treatment of typhoid fever, and which may be turned to advantage in the treatment of habitual constipation. It is a diuretic, and may be prescribed with advantage in some kidney troubles. Owing to its acidity, combined with its laxative properties, it is believed to exercise a general impression on the liver. It is well adapted to many cases where it is customary to recommend lime water and milk. It is invaluable in the treatment of diabetes, either exclusively, or alternating with skimmed milk. In some cases of gastric ulcer and cancer of the stomach, it is the only food that can be retained.

Medical journal.

CURRANT WINE. No. 1.

The currants should be quite ripe. Stem, mash and strain them, adding a half pint of water and less than a pound of sugar to a quart of the mashed fruit. Stir well up together and pour into a clean cask, leaving the bung-hole open, or covered with a piece of lace. It should stand for a month to ferment, when it will be ready for bottling; just before bottling you may add a small quantity of brandy or whisky.

CURRANT WINE. No. 2.

To each quart of currant juice, add two quarts of soft water and three pounds of brown sugar. Put into a jug or small keg, leaving the top open until fermentation ceases and it looks clear. Draw off and cork tightly.

Long Island Recipe.

BLACKBERRY WINE. No. 1.

Cover your blackberries with cold water; crush the berries well with a wooden masher; let them stand twenty-four hours; then strain, and to one gallon of juice put three pounds of common brown sugar; put into wide-mouthed jars for several days, carefully skimming off the scum that will rise to the top; put in several sheets of brown paper and let them remain in it three days; then skim again and pour through a funnel into your cask. There let it remain undisturbed till March; then strain again and bottle. These directions, if carefully followed out, will insure you excellent wine.

Orange County Recipe.

BLACKBERRY WINE NO. 2

Berries should be ripe and plump. Put into a large wood or stone vessel with a tap; pour on sufficient boiling water to cover them; when cool enough to bear your hand, bruise well until all the berries are broken; cover up, let stand until berries begin to rise to top, which will occur in three or four days. Then draw off the clear juice in another vessel, and add one pound of sugar to every ten quarts of the liquor, and stir thoroughly. Let stand six to ten days in first vessel with top; then draw off through a jelly-bag. Steep four ounces of isinglass in a pint of wine for twelve hours; boil it over a slow fire till all dissolved, then place dissolved isinglass in a gallon of blackberry juice, give them a boil together and pour all into the vessel. Let stand a few days to ferment and settle; draw off and keep in a cool place. Other berry wines may be made in the same manner.

GRAPE WINE.

Mash the grapes and strain them through a cloth; put the skins in a tub, after squeezing them, with barely enough water to cover them; strain the juice thus obtained into the first portion; put three pounds of sugar to one gallon of the mixture; let it stand in an open tub to ferment, covered with a cloth, for a period of from three to seven days; skim off what rises every morning. Put the juice in a cask and leave it open for twenty-four hours; then bung it up, and put clay over the bung to keep the air out. Let your wine remain in the cask until March, when it should be drawn off and bottled.

FLORIDA ORANGE WINE.

Wipe the oranges with a wet cloth, peel off the yellow rind very thin, squeeze the oranges, and strain the juice through a hair-sieve; measure the juice after it is strained and for each gallon allow three pounds of granulated sugar, the white and shell of one egg and one-third of a gallon of cold water; put the sugar, the white and shell of the egg (crushed small) and the water over the fire and stir them every two minutes until the eggs begin to harden; then boil the syrup until it looks clear under the froth, of egg which will form on the surface; strain the syrup, pour it upon the orange rind and let it stand over night; then next add the orange juice and again let it stand over night; strain it the second day, and put it into a tight cask with a small cake of compressed yeast to about ten gallons of wine, and leave the bung out of the cask until the wine ceases to ferment; the hissing noise continues so long as fermentation is in progress; when fermentation ceases, close the cask by driving in the bung, and let the wine stand about nine months before bottling it; three months after it is bottled, it can be used. A glass of brandy added to each gallon of wine after fermentation ceases is generally considered an improvement.

There are seasons of the year when Florida oranges by the box are very cheap, and this fine wine can be made at a small expense.

METHELIN, OR HONEY WINE.

This is a very ancient and popular drink in the north of Europe. To some new honey, strained, add spring water; put a whole egg into it; boil this liquor till the egg swims above the liquor; strain, pour it in a cask. To every fifteen gallons add two ounces of white Jamaica ginger, bruised, one ounce of cloves and mace, one and one-half ounces of cinnamon, all bruised together and tied up in a muslin bag; accelerate the fermentation with yeast; when worked sufficiently, bung up; in six weeks draw off into bottles.

Another Mead.--Boil the combs, from which the honey has been drained, with sufficient water to make a tolerably sweet liquor; ferment this with yeast and proceed as per previous formula.

Sack Mead is made by adding a handful of hops and sufficient brandy to the comb liquor.

BLACK CURRANT WINE.

Four quarts of whisky, four quarts of black currants, four pounds of brown or white sugar, one tablespoonful of cloves, one tablespoonful of cinnamon.

Crush the currants and let them stand in the whisky with the spices for three weeks; then strain and add the sugar; set away again for three weeks longer; then strain and bottle.

RAISIN WINE.

Take two pounds of raisins, seed and chop them, a lemon, a pound of white sugar and about two gallons of boiling water. Pour into a stone jar and stir daily for six or eight days. Strain, bottle and put in a cool place for ten days or so, when the wine will be ready for use.

CHERRY BOUNCE.

To one gallon of wild cherries add enough good whisky to cover the fruit. Let soak two or three weeks and then drain off the liquor. Mash the cherries without breaking the stones and strain through a jelly-bag; add this liquor to that already drained off. Make a with a gill of water and a pound of white sugar to every two of liquor thus prepared; stir in well and bottle, and tightly cork. A common way of making cherry bounce is to put wild cherries and whisky together in a jug and use the liquor as wanted.

BLACKBERRY CORDIAL.

Warm and squeeze the berries; add to one pint of juice one pound of white 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 diarrhoea. When the attack is violent, give a tablespoonful after each discharge until the complaint is in subjection. It will arrest dysentery if given in season, and is a pleasant and safe remedy. Excellent for children when teething.

HOP BEER.

Take five quarts of water, six ounces of hops, boil it three hours; then strain the liquor, add to it five quarts of water, four ounces of bruised ginger root; boil this again twenty minutes, strain and add four pounds of sugar. When luke-warm put in a pint of yeast. Let it ferment; in twenty-four hours it will be ready for bottling.

GINGER BEER.

Put into a kettle two ounces of powdered ginger root (or more if it is not very strong), half an ounce of cream of tartar, two large lemons, cut in slices, two pounds of broken loaf sugar and two gallons of soft boiling water. Simmer them over a slow fire for half an hour. When the liquor is nearly cold, stir into it a large tablespoonful of the best yeast. After it has fermented, which will be in about twenty-four hours, bottle for use.

SPRUCE BEER.

Allow an ounce of hops and a spoonful of ginger to a gallon of water. When well boiled, strain it and put in a pint of molasses, or a pound of brown sugar, and half an ounce or less of the essence of spruce; when cool, add a teacupful of yeast, and put into a clean tight cask, and let it ferment for a day or two, then bottle it for use. You can boil the sprigs of spruce fir in place of the essence.

ROMAN PUNCH. No. 1.

Grate the yellow rind of four lemons and two oranges upon two pounds of loaf sugar. Squeeze the juice of the lemons and oranges; cover it and let it stand until next day. Strain it through a sieve, mix with the sugar; add a bottle of champagne and the whites of eight eggs beaten to a stiff froth. It may be frozen or not, as desired. For winter use snow instead of ice.

ROMAN PUNCH. No. 2.

Make two quarts of lemonade, rich with pure juice lemon fruit; add one tablespoonful of extract of lemon. Work well and freeze; just before serving, add for each quart of ice half a pint of brandy and half a pint of Jamaica rum. Mix well and serve in high glasses, as this makes what is called a semi or half ice. It is usually served at dinners as a coup de milieu.

DELICIOUS JUNKET.

Take two quarts of new milk, warm it on the stove to about blood heat, pour it into a glass or china bowl and stir into it two tablespoonfuls of prepared rennet, two tablespoonfuls of powdered loaf sugar, and a small wine-glassful of pale brandy. Let it stand till cold and eat with sugar and rich cream. Half the quantity can be made.

RASPBERRY SHRUB.

One quart of raspberry juice, half a pound of loaf sugar, dissolved, a pint of Jamaica rum, or part rum and brandy. Mix thoroughly. Bottle for use.

SASSAFRAS MEAD.

Mix gradually with two quarts of boiling water three pounds and a half of the best brown sugar, a pint and a half of good West India molasses, and a quarter of a pound of tartaric acid. Stir it well and when cool, strain it into a large jug or pan, then mix in a teaspoonful (not more) of essence of sassafras. Transfer it to clean bottles (it will fill about half a dozen), cork it tightly and keep it in a cool place. It will be fit for use next day. Put into a box or boxes a quarter of a pound of carbonate of soda, to use with it. To prepare a glass of sassafras mead for drinking, put a large tablespoonful of the mead into half a tumbler full of ice-water, stir into it a half teaspoonful of the soda and it will immediately foam up to the top.

Sassafras mead will be found a cheap, wholesome and pleasant beverage for warm weather. The essence of sassafras, tartaric acid and carbonate of soda, can, of course, be obtained at the druggist's.

CREAM SODA WITHOUT THE FOUNTAIN.

Coffee-sugar, four pounds, three pints of water, three nutmegs, grated, the whites of ten eggs, well beaten, gum arabic, one ounce, twenty drops of oil of lemon, or extract equal to that amount. By using oils or other fruits, you can make as many flavors from this as you desire. Mix all and place over a gentle fire, and stir well about thirty minutes; remove from the fire and strain, and divide into two parts; into one-half put eight ounces of bicarbonate of soda, into the other half put six ounces of tartaric acid. Shake well, and when cold they are ready for use by pouring three or four spoonfuls from both parts into separate glasses, each one-third full of water. Stir each and pour together, and you have a nice glass of cream soda which you can drink at your leisure, as the gum and eggs hold the gas.

WINE WHEY.

Sweeten one pint of milk to taste, and when boiling, throw in two wine-glasses of sherry; when the curd forms, strain the whey through a muslin bag into tumblers.

LEMON SYRUP.

Take the juice of twelve lemons; grate the rind of six in it, let it stand over night; then take six pounds of white sugar and make a thick syrup. When it is quite cool, strain the juice into it, and squeeze as much oil from the grated rind as will suit the taste. Put in bottles, securely corked, for future use. A tablespoonful in a goblet of water will make a delicious drink on a hot day.

FOR A SUMMER DRAUGHT.

The juice of one lemon, a tumblerful of cold water, pounded sugar to taste, half a small teaspoonful of carbonate of soda. Squeeze the juice from the lemon; strain and add it to the water, with sufficient pounded sugar to sweeten the whole nicely. When well mixed, put in the soda, stir well and drink while the mixture is in an effervescing state.

NOYEAU CORDIAL.

To one gallon of proof spirit add three pounds of loaf sugar and a tablespoonful of extract of almonds. Mix well together and allow to stand forty-eight hours; covered closely; now strain through thick flannel and bottle. This liquor will be much improved by adding half a pint of apricot or peach juice.

EGG NOG.

Beat the yolks of twelve eggs very light, stir in as much white sugar as they will dissolve, pour in gradually one glass of brandy to cook the egg, one glass of old whisky, one grated nutmeg, and three pints of rich milk. Beat the whites to a froth and stir in last.

EGG FLIP, OR MULLED ALE.

Boil one quart of good ale with some nutmeg; beat up six eggs and mix them with a little cold ale; then pour the hot ale to it, pour it back and forth several times to prevent its curdling; warm and stir it till sufficiently thick; add a piece of butter or a glass of brandy and serve it with dry toast.

MILK PUNCH.

One pint of milk made very sweet; a wine-glassful of brandy or rum, well stirred together; grate a little nutmeg over the top of the glasses. Serve with a straw in each glass.

FINE MILK PUNCH.

PARE off the yellow rind of four large lemons and steep it for twenty-four hours in a quart of brandy or rum. Then mix with it the juice of the lemons, a pound and a half of loaf sugar, two grated nutmegs and a quart of water. Add a quart of rich unskimmed milk, made boiling hot, and strain the whole through a jelly-bag. You may either use it as soon as it is cold, or make a larger quantity (in the above proportions) and bottle it. It will keep several months.

TO MAKE HOT PUNCH.

Half a pint of rum, half a pint of brandy, quarter of a pound of sugar, one large lemon, half a teaspoonful of nutmeg, one pint of boiling water.

Rub the sugar over the lemon until it has absorbed all the yellow part of the skin, then put the sugar into a punch bowl; add the lemon juice (free from pips) and mix these two ingredients, well together. Pour over them the boiling water, stir well together, add the rum, brandy and nutmeg; mix thoroughly and the punch will be ready to serve. It is very important in making good punch that all the ingredients are thoroughly incorporated; and to insure success, the processes of mixing must be diligently attended to. (This is an old-style punch.)

LEMONADE.

Three lemons to a pint of water makes strong lemonade; sweeten to your taste.

STRAWBERRY WATER.

Take one cupful of ripe hulled berries; crush with a wooden spoon, mixing with the mass a quarter of a pound of pulverized sugar and half a pint of cold water. Pour the mixture into a fine sieve, rub through and filter till clear; add the strained juice, of one lemon and one and a half pints of cold water, mix thoroughly and set in ice chest till wanted.

This makes a nice, cool drink on a warm day and easily to be made in strawberry season.

STRAWBERRY AND RASPBERRY SYRUP.

Mash the fresh fruit, express the juice and to each quart add three and a half pounds of granulated sugar. The juice, heated to 180° Fahrenheit, and strained or filtered previous to dissolving the sugar, will keep for an indefinite time, canned hot in glass jars.

The juice of soft fruits is best when allowed to drop therefrom by its own weight; lightly mash the fruit and then suspend in a cloth, allowing the juice to drop in a vessel beneath. Many housekeepers, after the bottles and jars are thoroughly washed and dried, smoke them with sulphur in this way: Take a piece of wire and bend it around a small piece of brimstone the size of a bean; set the brimstone on fire, put it in the jar or bottle, bending the other end over the mouth of the vessel, and cover with a cork; after the brimstone has burned away, fill the vessel with the syrup or preserves and cover tightly. There is no sulphurous taste left by the process.

KOUMISS.

Koumiss is prepared by dissolving four ounces of white sugar in one gallon of skimmed milk, and placing in bottles of the capacity of one quart; add two ounces of baker's yeast or a cake of compressed yeast to each bottle. Cork and tie securely, set in a warm place until fermentation is well under way, and lay the bottles on their sides in a cool cellar. In three days, fermentation will have progressed sufficiently to permit the koumiss to be in good condition.

PINEAPPLE VINEGAR.

Cover sliced pineapples with pure cider vinegar; let them stand three or four days, then mash and strain through a cloth as long as it runs clear; to every three quarts of juice add five pounds of sugar.

Boil it altogether about ten minutes, skim carefully until nothing rises to the surface, take from the fire; when cool, bottle it. Blackberries and raspberries, and, in fact, any kind of highly flavored fruit, is fine; a tablespoonful in a glass of ice-cold water, to drink in warm weather.

RASPBERRY VINEGAR. No. 1.

Put a quart of raspberries into a suitable dish, pour over them a quart of good vinegar, let it stand twenty-four hours, then strain through a flannel bag and pour this liquor on another quart of berries; do this for three or four days successively and strain it; make it very sweet with loaf sugar; bottle and seal it.

RASPBERRY VINEGAR. NO. 2.

Turn over a quart or ripe raspberries, mashed, a quart of good cider vinegar, add one pound of white sugar, mix well, then let stand in the sun four hours. Strain it, squeeze out the juice and put in a pint of good brandy. Seal it up in bottles, air-tight, and lay them on their sides in the cellar; cover them with sawdust. When used, pour two tablespoonfuls to a tumblerful of ice-water. Fine.

HOME-MADE TABLE VINEGAR.

Put in an open cask four gallons of warm rain-water, one gallon of common molasses and two quarts of yeast; cover the top with thin muslin and leave it in the sun, covering it up at night and when it rains. In three or four weeks it will be good vinegar. If cider can be used in place of rain-water the vinegar will make much sooner--will not take over a week to make a very sharp vinegar. Excellent for pickling purposes.

VERY STRONG TABLE VINEGAR.

Take two gallons of good cider and thoroughly mix it with two pounds of new honey, pour into your cask or bottle and let it stand from four to six months, when you will have vinegar so strong that it cannot be used at table without diluting with water. It is the best ever procured for pickling purposes.

PINEAPPLE-ADE.

Pare and slice some very ripe pineapples; then cut the slices into small pieces. Put them with all their juice into a large pitcher, and sprinkle among them plenty of powdered white sugar. Pour on boiling water, allowing a small half pint to each pineapple. Cover the pitcher and let it stand till quite cool, occasionally pressing down the pineapple with a spoon. Then set the pitcher for a while in ice. Lastly, strain the infusion into another vessel and transfer it to tumblers, putting into each glass some more sugar and a bit of ice. This beverage will be found delicious.

SEIDLITZ POWDERS.

Fold in a white paper a mixture of one drachm of Rochelle salts and twenty-five grains of carbonate of soda, in a blue paper twenty grains of tartaric acid. They should all be pulverized very finely. Put the contents of the white paper into a tumbler, not quite half full of cold water, and stir it till dissolved. Then put the mixture from the blue paper into another tumbler with the same quantity of water, and stir that also. When the powders are dissolved in both tumblers, pour the first into the other, and it will effervesce immediately. Drink it quickly, while foaming.

INEXPENSIVE DRINK.

A very nice, cheap drink which may take the place of lemonade and be found fully as healthful is made with one cupful of pure cider vinegar, half a cupful of good molasses, put into one quart pitcher of ice-water. A tablespoonful of ground ginger added makes a healthful beverage.

THE VARIETIES OF SEASONABLE FOOD TO BE OBTAINED IN OUR MARKETS DURING THE YEAR.

JANUARY.

MEATS.--Beef, mutton, pork, lamb.

POULTRY AND GAME.--Rabbits, hares, partridges, woodcocks, grouse or prairie chickens, snipes, antelope, quails, swans, geese, chickens, capons, tame pigeons, wild ducks, the canvas-back duck being the most popular and highly prized; turkeys.

FISH.--Haddock, fresh codfish, halibut, flounders, bass, fresh salmon, turbot. Frozen fresh mackerel is found in our large cities during this month; also frozen salmon, red-snapper, shad, frozen bluefish, pickerel, smelts, green turtle, diamond-back terrapin, prawns, oysters, scallops, hard crabs, white bait, finnan haddie, smoked halibut, smoked salmon.

VEGETABLES.--Cabbage, carrots, turnips, parsnips, beets, pumpkins, chives, celery, winter squash, onions, white and sweet potatoes, Jerusalem artichokes, chiccory, Brussels-sprouts, kale-sprouts, oyster plant, leeks, cress, cauliflower. Garden herbs, both dry and green, being chiefly used in stuffing and soups, and for flavoring and garnishing certain dishes, are always in season, such as sage, thyme, sweet basil, borage, dill, mint, parsley, lavender, summer savory, etc., may be procured green in the summer and dried in the winter.

FEBRUARY.

MEATS.--Beef, mutton, pork, lamb, antelope.

POULTRY AND GAME.--Partridges, hares, rabbits, snipes, capons, pheasants, fowls, pullets, geese, ducks, turkeys, wild ducks, swan, and pigeons.

FISH.--Halibut, haddock, fresh codfish, striped bass, eels, fresh salmon, live lobsters, pompano, sheep's-head, red-snapper, white perch, a panfish, smelts--green and frozen; shad, herring, salmon-trout, whitefish, pickerel, green turtle, flounders, scallops, prawns, oysters, soft-shell crabs--which are in excellent condition this month; hard crabs, white bait, boneless dried codfish, finnan haddie, smoked halibut, smoked salmon.

VEGETABLES.--White potatoes, sweet potatoes, cabbage, onions, parsnips, oyster plant, okra, celery, chiccory, carrots, turnips, Jerusalem artichokes, French artichokes, Brussels-sprouts, beets, mushrooms raised in hot houses, pumpkins, winter squash, dry shallots and garden herbs for seasoning put up in the dried state.

MARCH.

MEATS.--Beef, veal, mutton, lamb, pork.

POULTRY AND GAME.--Chickens, turkeys, ducks, rabbits, snipes, wild pigeons, capons.

FISH.--Striped bass, halibut, salmon, live codfish, chicken halibut, live lobster, Spanish mackerel, flounders, sheep's-head, pompano, grouper, red-snapper. Shad are plentiful this month. Herring, salmon-trout, sturgeon, whitefish, pickerel, yellow perch, catfish, green turtle, terrapin, scallops, soft-shell clams, oysters, prawns, smoked salmon, smoked halibut, smoked haddock, salt codfish.

VEGETABLES.--Cabbage, turnips, carrots, parsnips, artichokes, white potatoes, sweet potatoes, onions, leeks, radishes, Brussels-sprouts, celery, mushrooms, salsify-chives, cress, parsley and other garden herbs, greens, rhubarb and cucumbers raised in hot beds.

APRIL.

MEATS.--Beef, veal, pork, mutton, lamb.

POULTRY AND GAME.--Chickens, fowls, green geese, young ducks, capons, golden plover, squabs, wild ducks.

FISH.--Haddock, fresh cod, striped bass, halibut, eels, chicken halibut, live lobsters, salmon, white perch, flounders, fresh mackerel, sheep's-head, smelts, red-snapper, bluefish, skate or ray fish, shad, whitefish, brook trout, salmon-trout, pickerel, catfish, prawns, crayfish, green turtle, oysters, scallops, frogs' legs, clams, hard crabs, white bait, smoked halibut, smoked salmon, smoked haddock, salt mackerel, salt codfish.

VEGETABLES.--Onions, white and sweet potatoes, kale-sprouts, rhubarb, artichokes, turnips, radishes, Brussels-sprouts, okra, cabbage, parsnips, mushrooms, cress, carrots, beets, dandelion, egg plant, leeks, lettuce, cucumbers, asparagus, string beans, peas, chives.

MAY.

MEATS.--Beef, veal, mutton, lamb, pork.

POULTRY AND GAME.--Fowls, pigeons, spring chickens, young ducks, chickens, green geese, young turkeys.

FISH.--Halibut, haddock, striped bass, salmon, flounders, fresh mackerel, Spanish mackerel, blackfish, pompano, butterfish, weakfish, kingfish, porgies, shad, bluefish, clams, brook-trout, whitefish, carp, crayfish, prawns, green turtle, soft crabs, frogs' legs, smoked fish.

VEGETABLES.--New potatoes, sweet potatoes, cabbage, young onions, asparagus, beets, carrots, kidney beans, string beans, lettuce, tomatoes, cauliflower, peas, turnips, squash, rhubarb, spinach, radishes, artichokes, sorrel, egg-plant, cucumbers, salads generally.

JUNE.

MEATS.--Beef, veal, mutton, lamb.

POULTRY AND GAME.--Chickens, geese, ducks, young turkeys, plovers, Pigeons.

FISH.--Fresh salmon, striped bass, halibut, fresh mackerel, flounders, kingfish, blackfish, weakfish, butterfish, pompano, Spanish mackerel, porgies, sheeps-head, sturgeon, sea bass, bluefish, skate or rayfish, carp, black bass, crayfish, lobsters, eels, white bait, frogs' legs, soft crabs, clams.

VEGETABLES.--Potatoes, spinach, cauliflower, string beans, peas tomatoes, asparagus, carrots, artichokes, parsnips, onions, cucumbers, lettuce, radishes, cress, oyster plant, egg plant, rhubarb and all kinds of garden herbs, sorrel, horse-radish.

JULY.

MEATS.--Beef, veal, mutton, lamb, pork.

POULTRY AND GAME.--Fowls, chickens, pigeons, plovers, young geese, turkey-plouts, squabs, doe-birds,-tame rabbits.

FISH.--Spanish mackerel, striped bass, fresh mackerel, blackfish, kingfish, flounders, salmon, cod, haddock, halibut, pompano, butterfish, a sweet panfish, sheep's-head, porgies, sea bass, weakfish, swordfish, tantog, bluefish skate, brook trout, crayfish, black bass, moonfish--a fine baking or boiling fish; pickerel, perch, eels, green turtle, frogs' legs, soft crabs, white bait, prawns, lobsters, clams.

VEGETABLES.--Potatoes, asparagus, peas, green string beans, butter beans, artichokes, celery, lettuce, carrots, salsify, tomatoes, spinach, mushrooms, cabbage onions, endive, radishes, turnips, mint, various kinds of greens and salads.

AUGUST.

MEATS.--Beef, veal, mutton, lamb, pork.

POULTRY AND GAME.--Venison, young ducks, green geese, snipe, plover, turkeys, guinea-fowls, squabs, wild pigeons, woodcock, fowls.

FISH--Striped bass, cod, halibut, haddock, salmon, flounders, fresh mackerel, ponito, butterfish, sea bass, kingfish, sheep's-head, porgies, bluefish, moonfish, brook trout, eels, black bass, crayfish, skate or rayfish, catfish, green turtle, white bait, squid, frogs' legs, soft crabs, prawns, clams.

VEGETABLES.--Carrots, artichokes, onions, string beans, lima beans, cauliflower Irish potatoes, sweet potatoes, green corn, tomatoes, peas, summer squash, cucumbers, radishes, lettuce, celery, rhubarb, beets, greens, mushrooms, chives.

SEPTEMBER.

MEAT.--Beef, veal, mutton, lamb, pork, venison.

POULTRY AND GAME.--Larks, woodcock, snipe, wild pigeons, squabs, young geese, young turkeys, plover, wild ducks, wild geese, swans and brant fowls, reed-birds, grouse, doe-birds, partridges.

FISH.--Salmon, halibut codfish, pompano, striped bass, haddock, cero, a large fish similar to the Spanish mackerel; flounders, fresh mackerel, blackfish, Spanish mackerel, butterfish, whitefish, weakfish, smelts, porgies, squids, pickerel, crayfish, catfish, bluefish, wall-eyed pike, sea bass, skate, carp, prawns, white bait, frogs' legs, hard crabs, moonfish, soft crabs, herrings, lobsters, clams.

VEGETABLES.--Potatoes, cabbages, turnips, artichokes, peas, beans, carrots, onions, salsify, mushrooms, lettuce, sorrel, celery, cauliflower, Brussels sprouts, sweet potatoes, squash, rhubarb, green-peppers, parsnips, beets, green corn, tomatoes, cress.

OCTOBER.

MEATS.--Beef, veal, mutton, lamb, pork, venison, antelope.

POULTRY AND GAME.--Turkeys, geese, fowls, pullets, chickens, wild ducks, the canvas-back duck being the most highly prized, for its delicate flavor; woodcock, grouse, pheasants, pigeons, partridges, snipes, reed-birds, golden plover, gray plover, squabs.

FISH.--Striped bass, fresh cod, halibut, haddock, Spanish mackerel, fresh mackerel, cero, flounders, pompano, weakfish, white perch, grouper, sheep's-head, whitefish, bluefish, pickerel, red-snapper, yellow perch, smelts, sea bass, black bass, cisco, wall-eyed pike, crayfish, carp, salmon-trout, spotted bass, terrapin, frogs' legs, hard crabs, soft crabs, white bait, green turtle, scallops, eels, lobsters, oysters.

VEGETABLES.--Potatoes, cabbages, turnips, carrots, cauliflowers, parsnips, string beans, peas, lima beans, corn, tomatoes, onions, spinach, salsify, egg plant, beets, pumpkins, endive, celery, parsley, squash, cucumbers, mushrooms, sweet herbs of all kinds, salads of all kinds, garlic, shallots.

NOVEMBER.

MEATS.--Beef, veal, mutton, pork, venison, antelope.

POULTRY AND GAME.--Rabbits, hares, pheasants, woodcock, partridges, quails, snipe, grouse, wild ducks, wild geese, fowls, turkeys, pigeons.

FISH.--Striped bass, fresh cod, halibut, haddock, salmon, fresh mackerel, blackfish, whitefish, bluefish, catfish, redfish or spotted bass, black bass, yellow perch, skate, red-snapper, salmon-trout, pickerel, shad, wall-eyed pike, cisco, crayfish, terrapin, green turtle, scallops, prawns, white bait, frogs' legs, hard crabs, oysters.

VEGETABLES.--Potatoes, carrots, parsnips, turnips, onions, dried beans, artichokes, cabbages, beets, winter squash, celery, parsley, pumpkins, shallots, mushrooms, chiccory, all sorts of salads and sweet herbs.

DECEMBER.

MEATS.--Beef, veal, mutton, pork, venison.

POULTRY AND GAME.--Rabbits, hares, grouse, pheasants, woodcock, snipe, partridges, turkey, fowls, chickens, pullets, geese, wild geese, ducks, wild duck, tame duck, canvas-back duck, quails.

FISH.--Turbot, sturgeon, haddock, halibut, eels, striped bass, flounders, salmon, fresh cod, blackfish, whitefish, grouper, cusk, shad, mullet, a sweet panfish, black bass, yellow perch, salmon-trout, pickerel, cisco, skate, wall-eyed pike, terrapin, crayfish, green turtle, prawns, hard crabs, soft crabs, scallops, frogs' legs, oysters.

VEGETABLES.--- Potatoes, cabbages, onions, winter squash, beets, turnips, pumpkins, carrots, parsnips, dried beans, dried peas, mushrooms, parsley, shallots, Brussels-sprouts, leeks, horse-radish, garlic, mint, sage and small salads. Garden herbs which are mostly used for stuffings and for flavoring dishes, soups, etc., or for garnishing, may be found either green or dried the year round, always in season.

Melons can be had at most of our markets from July 1st until the 15th of October; they are received from the South in the early part of the season, and are not as fresh and good as those ripened in our own vicinity.

MENUS

BREAKFAST, LUNCH AND DINNER FOR THE HOLIDAYS

And for a Week in Each Month In the Year.

* * * * *

JANUARY.

NEW YEAR'S DAY.

BREAKFAST.

Baked Apples 515. Hominy 274. Boiled White Fish 59. Ham Omelet 233. Potatoes á la Crême 193. Parker House Rolls 253. Crullers 317. Toast 276. Coffee 458.

SUPPER.

Cold Roast Turkey 82. Boston Oyster Pie 76. Celery Salad 174. Baked Sweet Potatoes 198. Rusks 256. Fruit Cake 290. Sliced Oranges. Tea 460.

DINNER.

Oysters on Half Shell. Julienne Soup 33. Baked Pickerel 51. Roast Turkey 82, Oyster Stuffing 83. Mashed Potatoes 192. Boiled Onions 198. Baked Winter Squash 212. Cranberry Sauce 163. Chicken Pie 89. Plain Celery 175. Lobster Salad 171. Olives. Spiced Currants 189. English Plum Pudding 396, Wine Sauce 417. Mince Pie 338. Orange-water Ice 380. Fancy Cakes 310. Cheese. Fruits. Nuts. Raisins. Confectionery. Coffee 458.

SUNDAY.

BREAKFAST.

Oranges. Oatmeal, with Cream 274. Broiled Mutton Chops 139. Tomato Sauce 159. Favorite Warmed Potatoes 195. Eggs on Toast 279. Graham Gems 259. Wheat Bread 240. Coffee 458.

SUPPER.

Potted Ham 152. Cheese Cream Toast 223. Celery Salad 174. Cold Raised Biscuit 251. Gooseberry Jam 435. Citron Cake 295. Tea 460.

DINNER.

Oysters on Half Shell. Mock Turtle Soup 39. Boiled Halibut 57, Sauce Maitre d'Hotel 160. Roast Haunch of Venison 104, Currant Jelly 431. Potato Croquettes No. 1 196. Creamed Parsnips 204. Celery. Pickled White Cabbage 182. Chicken Patties 88. Baked Lemon Pudding 399. Jelly Kisses 372. Raisins. Nuts. Fruit. Coffee 458.

MONDAY.

BREAKFAST.

Baked Apples 515. Boiled Rice 275. Pork Cutlets 147. Waffles 260, with Maple Syrup. Potato Fillets 196. Toast 276. Coffee 458.

LUNCHEON.

Cold Roast Venison 104. Broiled Oysters 73. Potato Salad 175. Rye Drop-cakes 261. Canned Peaches 439. Tea 460.

DINNER.

Macaroni Soup 40. Boiled Leg of Mutton 137, Caper Sauce 158. Potatoes á la Delmonico 197. Steamed Cabbage 201. Cheese Fondu 222. Cucumber Pickles 180. Boston Cream Pie 331. Sliced Oranges. Crackers. Cheese. Coffee 458.

TUESDAY.

BREAKFAST.

Raspberry Jam 436. Hominy 274. Saratoga Chips 193. Porterhouse Steak 110. French Griddle-cakes 265. Brown Bread 244. Coffee 458.

LUNCHEON.

Scrambled Mutton 141. Welsh Rarebit 224. Olives. Hominy Croquettes 274. Currant Jelly 431. Molasses Cup Cake 308. Chocolate 461.

DINNER.

Oyster Soup 46. Roast Loin of Pork 145. Apple Sauce 162. Boiled Sweet Potatoes 198. Scalloped Onions 199. Stewed Carrots 213. Pickled Green Peppers 183. Royal Sago Pudding 401. Sweet Sauce 421. Crullers 317. Fruit. Cheese. Coffee 458.

WEDNESDAY.

BREAKFAST.

Old-fashioned Apple Sauce 162. Fried Mush 273. Pork Tenderloins 147. Fried Sweet Potatoes 198. Parker House Rolls 253. Omelet 230. Wheat Bread 240. Coffee 458.

LUNCHEON.

Cold Roast Pork 145. Stewed Codfish 64. Green Tomato Pickles 181. Rusks 256. Strawberry Jam 435. Tea 460.

DINNER.

Beef Soup 31. Roast Fillet of Veal 127. Tomato Sauce 159. Browned Potatoes 192. Macaroni á la Crême 217. Parsnip Fritters 203. Piccalili 186. Lemon Pie 328. Cocoanut Tarts 341. Cheese. Coffee 458.

THURSDAY.

BREAKFAST.

Stewed Peaches. Corn Meal Mush 273. Stewed Beef Kidney 124. Egg Muffins 257. Crisp Potatoes 195. Ham Toast 279. Coffee 458.

LUNCHEON.

Veal Croquettes 129. Sardines. Cold Slaw 173. Cheese Toast 277. Canned Plums 442. Soft Ginger Cake 306. Cocoa 461.

DINNER.

Chicken Cream Soup 34. Boiled Corned Beef 118. Boiled Potatoes 192. Boiled Turnips 214. Boiled Cabbage 200. Beets Boiled 210. Charlotte Russe 361. Preserved Strawberries 425. Fruit Jumbles 315. Fruit. Coffee 458.

FRIDAY.

BREAKFAST.

Orange Marmalade 434. Oat Flakes 275. Codfish Balls 63. Baked Eggs on Toast 279. Lyonnaise Potatoes 196. Sally Lunn 255. Raised Doughnuts 317. Coffee 458.

LUNCHEON.

Cold Corned Beef 118. Vegetable Hash 212. Deviled Lobster 69. Graham Bread 243. Peach Butter 443. Golden Spice Cake 303. Tea 460.

DINNER.

Celery Soup 43. Baked Halibut 58. Hollandaise Sauce 161. Browned Potatoes 192. Scalloped Oysters 76. Stewed Tomatoes 204. Fried Salsify 209. Suet Plum Pudding 413. Brandy Sauce 417. Sponge Drops 312. Fruit. Coffee 458.

SATURDAY.

BREAKFAST.

Apple Sauce 162. Cracked Wheat 275. Beef Hash 123. Fried Raw Potatoes 194. Buckwheat Cakes with Maple Syrup 265-266. Wheat Bread 240. Coffee 458.

LUNCHEON.

Scalloped Fish 64. Head Cheese 154. Celery 175. Grafton Milk Biscuits 254. Grape Jelly 433. Cream Cake 300. Chocolate 461.

DINNER.

Tomato Soup 38. Fricassee Chicken 87. Mashed Potatoes 192. Ladies' Cabbage 201. Boiled Rice 202. Cold Slaw 173. Apple Pie 326. Mock Ice 354. Cookies 315. Cheese. Coffee 458.

FEBRUARY.

WASHINGTON'S BIRTHDAY.

BREAKFAST.

Oranges. Oatmeal with Cream 274. Country Sausage 153. Baked Omelet 234. Lyonnaise Potatoes 196. Clam Fritters 78. Egg muffins 257. Wheat Bread 240. Coffee 458.

DINNER

Oysters on Half Shell. Mock Turtle Soup 39. Baked White Fish 56. Bechamel Sauce 160. Boiled Turkey 84. Oyster Sauce 157. Boiled Sweet Potatoes 198. Steamed Potatoes 194. Stewed Tomatoes 204. Scalloped Onions 199. Salmi of Game 103. Olives. Chicken Salad 171. Washington Poe 365. Bavarian Cream 349. Variegated Jelly 374. Marble Cake 297. Candied Fruits. Raisins and Nuts. Coffee 458.

SUPPER

Cold Boiled Turkey 84. Potato Croquettes 196. Lobster Salad 171. Soda Biscuit 251. English Pound Cake 294. Pineapple Preserves 427. Tea 460.

SUNDAY

BREAKFAST

Old-fashioned Apple Sauce 162. Graham Mush 273. Broiled Ham 152. Potato Croquettes 196. Fried Eggs 228. Virginia Corn Bread 247. German Doughnuts 318. Wheat Bread 240. Coffee 458.

DINNER

Ox-tail Soup 34 Baked White Fish (Bordeaux Sauce) 56. Braised Ducks with Turnips 97. Mashed Potatoes 192. Stewed Tomatoes 204. Timbale of Macaroni 217. Celery Salad 174. Fried Sweetbreads 135. Sago Apple Pudding 401. Lemon Jelly 373. Fruit. Almond Macaroons 372. Coffee 458.

SUPPER

Boston Oyster Pie 76. Cold Boiled Tongue 124. Sliced Cucumber Pickle 180. Orange Short-cake 270. Ginger Snaps 309. Tea 460.

MONDAY.

BREAKFAST.

Stewed Apricots. Steamed Oatmeal 276. Fried Chicken 90. Potato Puffs 193. Flannel Cakes 262. Milk Toast 277. Coffee 458.

LUNCHEON.

Warmed-up Duck 98. Sliced Bologna Sausage 152. Celery 175. Potato Biscuit 254. Canned Grapes 439. Chocolate 461.

DINNER.

Vermicelli Soup 42. Stewed Brisket of Beef 120. Scalloped Potatoes 194. Stewed Parsnips 203. French Cabbage 201. Mixed Pickles 187. Cranberry Pie 335. Spanish Cream 349. Fruit. Cheese. Coffee 458.

TUESDAY.

BREAKFAST.

Sliced Oranges. Hominy 274. Hamburger Steak 123. Grilled Pork 149. Saratoga Chips 193. Tennessee Muffins 258. Puff Ball Doughnuts 319. Wheat Bread 240. Coffee 458.

LUNCHEON.

Cold Sliced Beef 120. Potato Puffs 193. Tomato Catsup 176. Light Biscuit 252. Jelly Fritters 369. Tea 460.

DINNER.

Scotch Mutton Broth 32. Baked Ham 151. Potato Snow 194. Scalloped Tomatoes 204. Veal Croquettes 129. Stewed Beets 210. Sunderland Pudding 415. Custard Sauce 420. Lemon Cookies 316. Fruit. Coffee 458.

WEDNESDAY.

BREAKFAST.

Fried Apples 147. Corn Meal Mush 273. Fried Pork Chops 148. Newport Waffles 260. Favorite Warmed Potatoes 195. Brown Bread 244. Coffee 458.

LUNCHEON.

Sliced Ham 151. Scalloped Oysters 76. Fried Sweet Potatoes 198. Sweet Pickle 188. Lemon Toast 367. Tea 460.

DINNER.

Mullagatawny Soup 38. Boned Leg of Mutton, Roasted 136. Boiled Potatoes 192. Stewed Onions 199. Mashed Turnips 214. Hot Slaw 173. Tapioca Blanc Mange 358, with Raspberry Jam 415. Neapolitaines 313. Fruit. Coffee 458.

THURSDAY.

BREAKFAST.

Bananas. Samp 275. Broiled Veal Cutlets 129. Tomato Sauce 159. Fried Potatoes 194. French Rolls 253. Wonders 318. Wheat Bread 240. Coffee 458.

LUNCHEON.

Hashed Mutton on Toast 138. Potato Croquettes 196. Pickled Oysters 185. Preserved Cherries 424. Feather Cake 300. Chocolate 461.

DINNER.

Tapioca Cream Soup 41. Curry Chicken with Rice 93. Steamed Sweet Potatoes 198. Stewed Salsify 209. Boiled Squash 212. Pickled Onions 184. Delicate Indian Pudding 395. Orange Jelly 377. Crackers. Cheese. Coffee 458.

FRIDAY.

BREAKFAST.

Oranges. Oatmeal with Cream 274. Boiled Salt Mackerel 60. Veal Hash on Toast 280. Fried Sweet Potatoes 198. Corn Meal Griddle-cakes 263. Coffee 458.

LUNCHEON.

Lobster Croquettes 69. French Stew 119. Cold Slaw 173. Rusks 256. Sweet Omelet 368. Tea 460.

DINNER.

Lobster Soup 46. Boiled Cod with Oyster Sauce 65. Potato Puffs 193. Fried Cabbage 201. Muttonettes 140. Olives. Cocoanut Pudding 395. Banana Cream 352. Cup Cakes 311. Coffee 458.

SATURDAY.

BREAKFAST.

Apple Jelly 433. Boiled Rice 275. Fried Pickled Pigs' Feet 151. Baked Potatoes 197. Fish Omelet 233. English Crumpets 272. Wheat Bread 240. Coffee 458.

LUNCHEON.

Dried Beef with Cream 121. Cheese Fondu 222. Potato Salad 174. Grafton Milk Biscuits 254. Corn Meal Puffs 395. Lemon Sauce 418. Cocoa 461.

DINNER.

Turtle Bean Soup 37. Beef á la Mode 113. Baked Potatoes 197. Sourcrout 202. Macaroni á la Italienne 216. Chowchow 183. Chocolate Custard Pie 328. Little Plum Cakes 313. Fruit. Coffee 458.

* * * * *

MARCH.

SUNDAY.

BREAKFAST.

Sliced Oranges. Oat Flakes 275. Porterhouse Steak 110. Lyonnaise Potatoes 196. Oyster Omelet 233. Raised Biscuit 251. Sour Milk Griddle-cakes 263. Coffee 458.

SUPPER.

Calf's Head Cheese 132. Lobster Patties 70. Potato Salad 174. Warm Soda Biscuits 251. Honey. Lemon Cookies 316. Tea 460.

DINNER.

Swiss White Soup 42. Boiled Fresh Mackerel 61, Egg Sauce 156. Roast Beef 109. Yorkshire Pudding 110. Browned Potatoes 192. Spinach with Eggs 212. Boiled Parsnips 203. Scalloped Cheese 212. Chicken Croquettes 90. Tapioca Cream Custard 352. Rhubarb Pie 333. Sponge Drops 312. Cheese. Coffee 458.

MONDAY.

BREAKFAST.

Baked Apples 515. Hominy 274. Fried Ham and Eggs 150. Crisp Potatoes 195. Plain Muffins 258. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Roast Beef 109. Fish Fritters 65. Baked Potatoes 197. Indian Loaf Cake 248. Plum Preserves 425. Chocolate 461.

DINNER.

Split Pea Soup 35. Braised Veal 132. Steamed Potatoes 194. Cabbage with Cream 200. Stewed Beets 210. Mixed Pickles 187. Superior Bread Pudding 389. Plain Sauce 420. Orange Tarts 340. Fruit. Coffee 458.

TUESDAY.

BREAKFAST.

Bananas. Fried Mush 273. Fried Veal Chops 128. Hasty Cooked Potatoes 195. Egg Biscuit 252. Wheat Bread 240. Coffee 458.

LUNCHEON.

Oyster Stew 72. Spiced Beef Relish 119. Hominy Croquettes 274. Rusks 256. Canned Peaches 439. Tea 460.

DINNER.

Consommé Soup 33. Roast Chicken 86. Mashed Potatoes 192. Stewed Carrots 213. Tomato Toast 278. Spiced Currants 189. Almond Pudding 390. Lemon Trifle 356. Angel Cake 302. Fruit. Coffee 458.

WEDNESDAY.

BREAKFAST.

Lemon Marmalade 435. Cracked Wheat 275. Country Sausages 153. Potato Puffs 193. Bread Griddle-cakes 264. Cream Toast 277. Coffee 458.

LUNCHEON.

Chicken Patties 88. Baked Omelet 234. Potato Croquettes 196. East India Pickle 187. Beaten Biscuit 254. Apple Pudding 403. Tea 460.

DINNER.

Vegetable Soup 42. Baked Calf's Head 132. Boiled Potatoes 192. Stewed Onions 199. Macaroni and Tomato Sauce 218. Cold Slaw 173. Apple Custard Pie 326. Wine Jelly 373. Cocoanut Cookies 316. Cheese. Coffee 458.

THURSDAY.

BREAKFAST.

Stewed Prunes. Steamed Oatmeal 276. Pork Cutlets 147. Baked Potatoes 197. Scrambled Eggs 327. Corn Meal Fritters 266. Wheat Bread 240. Coffee 458.

LUNCHEON.

Fricasseed Tripe 126. Hashed Beef on Toast 280. Chicken Salad 171. Cream Toast 277. Crullers 318. Grape Jelly 433. Chocolate 461.

DINNER.

Oyster Soup 46. Spiced Beef 112. Potato Croquettes 196. Spinach with Eggs 212. Scalloped Tomatoes 204. Olives. Plain Charlotte Russe 362. Jam Tarts 343. Fruit. Coffee 458.

FRIDAY.

BREAKFAST.

Peach Jelly 434. Boiled Rice 275. Fried Pan Fish 51. Veal Hash on Toast 280. Saratoga Chips 193. Feather Griddle-cakes 262. Coffee 458.

LUNCHEON.

Cold Spiced Beef 112. Stewed Codfish 64. Fried Potatoes 194. Brown Bread. Apple Fritters 267. Tea 460.

DINNER.

Tomato Soup No. 2 38. Boiled White Fish 59. Maitre d'Hotel Sauce 160. Potato Snow 194. Fried Parsnips 203. Boiled Cabbage 200, and Ham 151. Cucumber Pickle 180. Cracker Pudding 393. Fruit Sauce 421. Lemon Jelly 373. Delicate Cake 295. Fruit. Coffee 458.

SATURDAY.

BREAKFAST.

Cider Apple Sauce 162. Hominy 276. Calf's Liver and Bacon 134. Potatoes á la Crême 193. Egg muffins 257. Brown Bread 244. Coffee 458.

LUNCHEON.

Ham Omelet 233. Pan Oysters 74. Rice Croquettes 274. Cream Short-cake 269. Strawberry Preserves 425. Chocolate 461.

DINNER.

Philadelphia Pepper Pot 37. Baked Mutton Cutlets 140. Roast Sweet Potatoes 198. Mashed Turnips 214. Stewed Celery 209. Lobster Salad 171. Apple Dumplings 384. Sweet Sauce 421. Baked Custard 345. Raisins. Nuts. Coffee 458.

* * * * *

APRIL.

SUNDAY.

BREAKFAST.

Stewed Apples 370. Oatmeal with Cream 274. Veal Cutlets Broiled 129. Shirred eggs 227. Warmed Potatoes 195. French Rolls 253. Wheat Bread 240. Coffee 458.

SUPPER.

Cold Roast Chicken 86. Mayonnaise Fish 62. Welsh Rarebit 224. Baking Powder Biscuit 251. Layer Cake 304, with Banana Filling 289. Chocolate 461.

DINNER.

Cream of Spinach Soup 34. Broiled Shad 55, Sauce Tartare 156. Leg of Mutton á la Venison 132. Steamed Potatoes 194. Creamed Parsnips 204. Oyster Patties 75. Currant Jelly 431. Lettuce Salad 174. Delmonico Pudding 406 Pineapple Sherbet 380. Rolled Jelly Cake 304. Fruit. Coffee 458.

MONDAY.

BREAKFAST.

Sliced Oranges. Hominy 276. Broiled Halibut 58. Omelet of Herbs 231. Saratoga Chips 193. Raised Muffins 257. Brown Bread 238. Coffee 458.

LUNCHEON.

Mutton Pudding 141. Oyster Roast 74. Lettuce with Cream Dressing 170. French Rolls 253. Cup Custard 345. Tea 460.

DINNER.

Mock Turtle Soup 39. Tenderloin of Beef 113. Boiled Potatoes 192. Steamed Cabbage 201. Stewed Onions 199. Radishes. Snow Pudding 410. Peach Meringue Pie 327. Crisp Cookies 316. Fruit. Coffee 458.

TUESDAY.

BREAKFAST.

Stewed Prunes. Oat Flakes 275. Frizzled Beef 118. Grilled Salt Pork 149. Potato Puffs 193. Sally Lunn 255. Toast 276. Coffee 458.

LUNCHEON.

Roast Beef Pie with Potato Crust 116. Fried Tripe 125. Hominy Croquettes 274. Olives. Light Biscuit 252. Jelly Puddings 415. Chocolate 461.

DINNER.

Celery Soup 43. French Stew 119. Potato Puffs 193. Mashed Turnips 214. Brain Cutlets 133. Pickled Cabbage 182. Golden Cream Cake 300. Orange Cocoanut Salad 368. Nuts. Raisins. Coffee 458.

WEDNESDAY.

BREAKFAST.

Baked Apples 515. Boiled Rice 275. Mutton Chops Fried 139. Lyonnaise Potatoes 196. Parker House Rolls 253. Wheat Bread 240. Coffee 458.

LUNCHEON.

Chicken Omelet 233. Fried Eels 56. Radishes 175. Steamed Brown Bread 245. Sponge Cake 293. Quince Preserves 427. Tea 461.

DINNER.

Mullagatawny Soup 38. Boiled Fillet of Veal 127. Boiled Sweet Potatoes 198. Stewed Tomatoes 204. Baked Sweetbreads 135. Chowchow 183. Mock Cream Pie 331. Lemon Jelly 373. Almond Jumbles 315. Fruit. Coffee 458.

THURSDAY.

BREAKFAST.

Oranges. Cracked Wheat 275. Dried Beef with Cream 121. Veal Collops 128. Baked Potatoes 197. Grafton Milk Biscuits 254. Dipped Toast 276. Coffee 458.

LUNCHEON.

Pressed Beef 119. Stewed Kidneys 124. Baked Potatoes 197. Pickled Peppers 183. Fried Dinner Rolls 271. Canned Peaches 439. Cocoa 461.

DINNER.

Beef Soup 31. Chicken á la Terrapin 95. Browned Potatoes 192. Fried Parsnips 203. Macaroni and Cheese 217. Lettuce 176, with French Dressing 170. Banana Pudding 412. Jam Tarts 343. Nuts. Raisins. Coffee 458.

FRIDAY.

BREAKFAST.

Bananas. Steamed Oatmeal 276. Stewed Codfish 64. Bread Omelet 234. Boiled Potatoes 192. Hot Cross Buns 255. Brown Bread 244. Coffee 458.

LUNCHEON.

Rissoles of Chicken 88. Potted Fish 62, Nun's Toast 277. Potato Biscuit 254. Lemon Cake 295. Peach Jelly 434. Tea 460.

DINNER.

Vermicelli Soup 42. Baked Shad with Dressing 55. Scalloped Potatoes 194. Spinach with Eggs 212. Veal Croquettes 129. Olives. Fig Pudding 404. Chocolate Eclairs 308. Fruit. Coffee 458.

SATURDAY.

BREAKFAST.

Stewed Apricots. Samp 275. Broiled Ham 151. Fried Eggs 228. Sweet Potatoes Fried 198. Newport Waffles 260. Flannel Cakes 262. Coffee 458.

LUNCHEON.

Veal Stew 131. Scalloped Cheese 222. Potato Croquettes 196. Radishes 175. Boston Brown Bread 244. Ginger Snaps 309. Canned Grapes 439. Chocolate 461.

DINNER.

Onion Soup 41. Pot Roast 112. Mashed Potatoes 192. Boiled Onions 198. Lobster Patties 70. Lettuce 176, with Mayonnaise 169. Pineapple Charlotte Russe 364. Lady Fingers 312. Nuts. Raisins. Coffee 458.

* * * * *

MAY.

SUNDAY.

BREAKFAST.

Sliced Pineapple. Oat Flakes 275. Fried Chicken 90. Mushroom Omelet 233. Saratoga Chips 193. Sally Lunn 255. Wheat Bread 240. Coffee 458.

SUPPER.

Veal Loaf Sliced 131. Scalloped Clams 79. Ham Salad 172. Rusks 256. Preserved Pears 427. Almond Cake 303. Tea 460.

DINNER.

Cream of Asparagus Soup 36. Boiled Bass 55. Sauce Tartare 156. Roast Lamb 142, with Mint Sauce 160. Boiled New Potatoes 192. Green Peas 211. Rice Croquettes 274. Lobster Salad 171. Cabinet Pudding 398. Custard Ice-cream 377. Jelly Kisses 371. Fruit. Coffee 458.

MONDAY.

BREAKFAST.

Oranges. Boiled Rice 275. Broiled Lamb Chops 139. Lyonnaise Potatoes 196. Egg Muffins 257. Milk Toast 277. Coffee 458.

LUNCHEON.

Cold Roast Lamb 142. Chicken Turnovers 95. Lettuce 176, with Mayonnaise 169. French Bread 246. Layer Cake with Fig Filling 289. Chocolate 461.

DINNER.

Macaroni Soup 40. Beefsteak Pie 117. Mashed Potatoes 192. String Beans 208. Ladies' Cabbage 201. Horse-radish 176. Rhubarb Pie 333. Rice Meringue 407. Nuts. Cheese. Raisins. Coffee 458.

TUESDAY.

BREAKFAST.

Stewed Rhubarb. Oatmeal with Cream 274. Broiled Shad 55. Scrambled Eggs 227. Browned Potatoes 192. Brown Bread 244. Parker House Rolls 253. Coffee 458.

LUNCHEON.

Hamburger Steak 123. Potato Croquettes 196. Bean Salad 175. Sour Milk Biscuits 251. Election Cake 300. Peach Butter 443. Tea 460.

DINNER.

Swiss White Soup 42. Roast Loin of Veal 126. New Potatoes á la Crême 193. Baked Onions 199. Cheese Fondu 222. Spinach with Egg 212. Transparent Pudding 410. Cold Cream Sauce 399. Cookies 315. Fruit. Coffee 458.

WEDNESDAY.

BREAKFAST.

Stewed Peaches. Fried Mush 273. Frogs' Legs Fried 80, Tomato Sauce 159. New Boiled Potatoes 192. French Rolls 253. Wheat Bread 240. Coffee 458.

LUNCHEON.

Veal Pie 130. Broiled Ham 152. String Beans 208. Corn Bread 247. Pineapple Fritters 267. Chocolate 461.

DINNER.

Julienne Soup 33. Boiled Beef Tongue 124. Potato Snow 194. Boiled Turnips 214. Macaroni á la Italienne 216. Lettuce Salad 174. Chocolate Pudding 401, Whipped Cream 349. Nuts. Raisins. Coffee 458.

THURSDAY.

BREAKFAST.

Sliced Pineapple. Hominy 276. Tripe Lyonnaise 126. Plain Omelet 230. New Potatoes á la Crême 193. Plain Crumpets 272. Wheat Griddle-cakes 262. Coffee 458.

LUNCHEON.

Cold Tongue 125. Beefsteak 110. Walnut Catsup 177. Light Biscuit 252. Cheap Cream Cake 306. Preserved Apples 426. Tea 460.

DINNER.

Split Pea Soup 35. Chicken Pot-pie 94. Boiled Potatoes 192. Stewed Tomatoes 204. Fried Sweetbreads 135. Bean Salad 175. Burnt Almond Charlotte 364. Orange Jelly 374. Cornstarch Cakes 312. Fruit. Coffee 458.

FRIDAY.

BREAKFAST.

Oranges. Steamed Oatmeal 276. Fresh Salmon Fried 52. Boiled Eggs 226. Warmed Potatoes 193. Cream Waffles 260. Brown Bread 244. Coffee 458.

LUNCHEON.

Lamb Stew 143. Asparagus Omelet 232. Lettuce Salad 174. German Bread 234. Canned Peaches 439. Molasses Cup Cakes 308. Chocolate 461.

DINNER.

Irish Potato Soup 43. Steamed Halibut 57. Egg Sauce 156. Steamed Sweet Potatoes 198. Green Peas 211. Veal Olives 129. Dandelion Greens 213. Cold Lemon Pudding 400. Jelly Fritters 369. Fruit. Coffee 458.

SATURDAY.

BREAKFAST.

Stewed Rhubarb. Cracked Wheat 275. Baked Mutton Chops with Potatoes 140. Eggs aux Fines Herbes 228. Graham Gems 259. Dipped Toast 277. Coffee 458.

LUNCHEON.

Fried Spring Chicken 90. Clam Fritters 78. Sliced Tomatoes. Wheat Drop Cakes 262. Coffee Cake 299. Crab Apple Jelly 434. Chocolate 461.

DINNER.

Ox-tail Soup 34. Spiced Beef 112. Boiled New Potatoes 192. String Beans 208. Spinach with Eggs 212. Radishes 175. Pineapple Pie 334. Dessert Puffs 366. Fruit. Coffee 458.

* * * * *

JUNE.

SUNDAY.

BREAKFAST.

Strawberries and Cream. Hominy 276. Fried Brook Trout 58. Poached Eggs 228. Potatoes á la Crême 193. Corn Meal Muffins 258. Mushrooms on Toast 278. Coffee 458.

SUPPER.

Scalloped Crabs 61. Cold Pressed Lamb 143. Sliced Tomatoes with Mayonnaise 169. Buns 255. Angel Cake 302. Raspberries. Tea 460.

DINNER.

Green Pea Soup 36. Boiled Salmon 52, Bechamel Sauce 160. Stewed Whole Spring Chicken 87. Steamed New Potatoes 194. Beet Greens 213. Summer Squash 211. Raw Cucumbers 175. Sweetbread Croquettes 135. Chocolate Blanc Mange 359. Strawberry Ice-cream 378. Queen's Cake 302. Coffee 458.

MONDAY.

BREAKFAST.

Stewed Apricots. Graham Mush 273. Fried Chicken á la Italienne 90. Steamed Potatoes 194. Continental Hotel Waffles 260. Wheat Bread 240. Coffee 458.

LUNCHEON.

Pickled Salmon 53. Scalloped Chicken 92. Hominy Croquettes 274. Sliced Cucumbers. Strawberry Short-cake 270, with Cream. Chocolate 461.

DINNER.

Beef Soup 31, with Noodles 43. Veal Pie 130. New Potatoes 192. Cucumbers á la Crême 206. Asparagus 210, White Sauce 156. Lettuce 176, French Dressing 176. Green Currant Pie 332. Boiled Custard 346. Brunswick Jelly Cakes 313. Cheese. Coffee 458.

TUESDAY.

BREAKFAST.

Raspberries and Cream. Oat Flakes 275. Soft Shell Crabs Fried 71. Ham Omelet 233. Warmed Potatoes 195. Pop-overs 262. Toast 276. Coffee 458.

LUNCHEON.

French Stew 262. Cold Sliced Tongue 125. Bean Salad 175. Milk Biscuits 254. Cold Custard Pie 331. Iced Tea 461.

DINNER.

White Mushroom Soup 31. Roast Beef 109. Potatoes á la Crême 193. Fried Cauliflower 200. Spinach with Eggs 212. Sliced Tomatoes, Mayonnaise 169. Strawberry Short-cake 270, with Whipped Cream 349. Wafers 310. Cheese. Coffee 458.

WEDNESDAY.

BREAKFAST.

Cherries. Cracked Wheat 275. Broiled Lamb Chops 139, Tomato Sauce 159. Saratoga Chips 193. Raised Muffins 257. Brown Bread 244. Coffee 458.

LUNCHEON.

Roast Beef Pie 117. Fried Potatoes with Eggs 197. Crab Salad 173. Soda Biscuit 251. Pineapple Fritters 267. Tea 460.

DINNER.

Veal Soup 32, with Croutons 45. Boiled Chicken 83, Caper Sauce 158. Steamed New Potatoes 194. Asparagus on Toast 210. String Beans 208. Young Onions. Green Gooseberry Tart 341. Golden Cream 350. Cocoanut Macaroons 372. Cheese. Coffee 458.

THURSDAY.

BREAKFAST.

Strawberries and Cream. Oatmeal with Cream 274. Chicken Omelet 233. Corned Beef Hash 123. Potato Fillets 196. Grafton Milk Biscuits 254. Cream Toast 277. Coffee 458.

LUNCHEON.

Smothered Beefsteak 114. Potato Croquettes 196. Lettuce with Mayonnaise 169. Cream Short-cake 269. Cherry Pudding 396. Chocolate 461.

DINNER.

Clam Soup, French Style 47. Broiled Fore-quarter of Lamb 143, Tomato Sauce 159. Potatoes á la Delmonico 197. String Beans 208. Cauliflower 200. Tomato Salad 174. Strawberry Bavarian Cream 350. Sliced Pineapple. Pound Cake 294. Coffee 458.

FRIDAY.

BREAKFAST.

Sliced Tomatoes. Boiled Rice 275. Broiled Spanish Mackerel 60. Scalloped Eggs 226. Lyonnaise Potatoes 196. French Rolls 253. Wheat Bread 240. Coffee 458.

LUNCHEON.

Clam Chowder 79. Cold Pressed Beef 119. Mixed Summer Salad 170. Buns 255. Fancy Cakes 310. Currants. Tea 460.

DINNER.

Cream of Asparagus 36. Baked Blue Fish 56, Tomato Sauce 159. New Potatoes and Cream 193. Summer Squash 211. Muttonettes 140. Sliced Cucumbers 175. Charlotte Russe 362. Strawberries and Cream. Pastry Ramakins 223. Coffee 458.

SATURDAY.

BREAKFAST.

Stewed Green Currants. Steamed Oatmeal 276. Porterhouse Steak Broiled with Water-cress 110. New Boiled Potatoes 192. Rusks 256. American Toast 277. Coffee 458.

LUNCHEON.

Fricassee Chicken 87. Rice Croquettes 274. Dressed Cucumbers 175. French Bread 246. Cup Cakes 311. Strawberries and Cream. Iced Tea 460.

DINNER.

Tomato Soup 38. Roast Loin of Mutton 136. Scalloped New Potatoes 194. Cauliflower 200. Beet Greens 213. Radishes 175. Cherry Pie 332. Mock Ice 354. Variegated Cakes 311. Cheese. Coffee 458.

* * * * *

JULY.

FOURTH OF JULY.

BREAKFAST.

Red Raspberries and Cream. Fried Chicken 90. Scrambled Tomatoes 206. Warmed Potatoes 195. Tennessee Muffins 258. Toast 276. Coffee 458.

SUPPER.

Cold Sliced Lamb 140. Crab Pie 71. Water-cress Salad 176. Cheese Toast 277. Graham Bread 243. Sponge Cake 292. Blackberries. Tea 460.

DINNER.

Clam Soup 47. Boiled Cod 65, with Lobster Sauce 157. Roast Lamb 142. Mint Sauce 160. New Potatoes Boiled 192. Green Peas 211. Spinach with Eggs 212. Cucumbers Sliced 175. Chicken Patties 88. Naple Biscuits 362. Vanilla Ice-cream 376. Chocolate Macaroons 373. Strawberries. Coffee 458.

SUNDAY.

BREAKFAST.

Fresh Cherries. Hominy 274. Broiled Chicken 89. Poached Eggs 227. Saratoga Chips 193. New England Corn Cake 246. Wheat Bread 240. Coffee 458.

SUPPER.

Spiced Beef Tongue 125. Lobster Patties 70. Sliced Tomatoes with Mayonnaise 169. Crumpets 272. White Fruit Cake 291. Blackberries. Tea 460.

DINNER.

Cream of Spinach Soup 34. Boiled Blue Fish 56, Sauce Maitre d'Hotel 160. Roast Lamb 136, Tomato Sauce 159. New Potatoes with Cream 193. Green Corn 206. Cauliflower 200. White Sauce 156. Crab Sated 173. Salmon Croquettes 66. Cottage Pudding 395. Chocolate Ice-cream 377. Raspberries. Coffee 458.

MONDAY.

BREAKFAST.

Stewed Pears 370. Oatmeal with Cream 274. Veal Chops Fried 128. Plain Omelet 230. Warmed Potatoes 195. Raised Muffins 257. Dry Toast 276. Coffee 458.

LUNCHEON.

Cold Roast Lamb 142. Corn Pudding 207. Potato Salad 175. French Bread 246. Currant Fritters 266. Cocoa 461.

DINNER.

Julienne Soup 33. Beef a la Mode 113. Boiled Potatoes 192. Green Peas 211. Stuffed Baked Tomatoes 204. Lettuce Salad 177. Blackberry Pudding 409. Floating Islands 358. Sponge Cake 292. Coffee 458.

TUESDAY.

BREAKFAST.

Raspberries. Cracked Wheat 275. Beefsteak Broiled 110. Cream Toast 277. Lyonnaise Potatoes 196. Light Biscuit 252. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Sliced Beef 112. Cheese Soufflé 222. Tomato Salad 174. Graham Bread 243. Green Gooseberry Tart 341. Tea 460.

DINNER.

Vermicelli Soup 42. Chicken Stewed, with Biscuit 95. Steamed Potatoes 194. Stewed Corn 207. Lobster Croquettes 69. Cucumbers Sliced 175. Ripe Currant Pie 332. Snow Cream 353. Ribbon Cake 302. Cheese. Coffee 458.

WEDNESDAY.

BREAKFAST.

Blackberries. Steamed Oatmeal 276. Fresh Salmon Fried 52. Beef Hash 123. Potato Fillets 196. Tennessee Muffins 258. Dipped Toast 276. Coffee 458.

LUNCHEON.

Beefsteak Pie 117. Chicken Turnovers 95. Lettuce with Mayonnaise 169. Buns 255. Layer Cake 304. Banana Filling 289. Chocolate 461.

DINNER.

Spring Vegetable Soup 42. Scalloped Mutton and Tomatoes 142. Boiled Potatoes 192. Spinach with Eggs 212. Clam Fritters 73. Young Onions. Cornstarch Pudding 392. Raspberries with Cream. Silver Cake 296. Coffee 458.

THURSDAY.

BREAKFAST.

Red Raspberries. Graham Mush with Maple Syrup 273. Broiled Lamb Chops 139. Fried Tomatoes 205. Potatoes á la Crême 193. Raised Biscuit 251. Dry Toast 276. Coffee 458.

LUNCHEON.

Sliced Veal Loaf 131. Brain Cutlets 133. Fried Potatoes 194. Dressed Cucumbers 175. French Bread 246. Cherry Pie 332. Tea 460.

DINNER.

Gumbo Soup 41. Roast Beef Pie with Potato Crust 116. Potatoes á la Delmonico 197. Cauliflower 200. Stewed Green Peas 211. Lettuce 176, with Mayonnaise 169. Cherry Roley Poley 411. Syllabub 355. Boston Cream Cakes 307. Coffee 458.

FRIDAY.

BREAKFAST.

Fresh Currants. Boiled Rice 275. Perch Fried 51. Scrambled Eggs 227. Baked Potatoes 197. Parker House Rolls 253. Wheat Bread 240. Coffee 458.

LUNCHEON.

Broiled Chicken on Toast 93. Green Corn Fritters 269. Stewed Tomatoes 204. Blackberries. Berry Tea Cake 261. Cocoa 461.

DINNER.

Clam Chowder 79. Salmon 52, and Caper Sauce 158. New Potatoes Scalloped 194. Summer Squash 211. Chicken Turnovers 95. New Beets Boiled 210. Rice Pudding 407. Raspberry Sherbet 380. Philadelphia Jumbles 314. Coffee 458.

SATURDAY.

BREAKFAST.

Stewed Gooseberries. Corn Meal Mush 273. Broiled Ham 152. Vegetable Omelet 231. Newport Breakfast Cakes 271. Crisp Potatoes 195. Brown Bread 238. Coffee 458.

LUNCHEON.

Fricassee Salmon 53. Beefsteak 110. Bean Salad 175. Corn Bread 247. Transparent Pudding 410. Iced Tea 460.

DINNER.

Green Pea Soup 43. French Stew 119. New Potatoes with Cream 193. Mock Oysters 77. Scalloped Clams 79. Tomato Salad 174. Custard Pie 331. Sponge Drops 312. Red Raspberries and Cream. Coffee 458.

* * * * *

AUGUST.

SUNDAY.

BREAKFAST.

Peaches and Cream. Boiled Rice 275. Broiled Spanish Mackerel 60. Eggs aux Fines Herbes 228. Warmed Potatoes 195. Rusks 256. Wheat Bread 240. Coffee 458.

SUPPER.

Cold Boiled Chicken 87. Pickled Salmon 53. Potato Salad 175. French Rolls 253. Raspberries. White Mountain Cake 301. Tea 460.

DINNER.

Consommé Soup 33. Baked Pickerel 51. Egg Sauce 156. Stewed Ducks 97. Potatoes á la Delmonico 197. Cabbage with Cream 200. Lobster Salad 171. Stuffed Baked Tomatoes 204. Lamb Sweetbreads 142. Custard Pudding 391. Frozen Peaches 379. Fruit Jumbles 314. Coffee 458.

MONDAY.

BREAKFAST.

Stewed Plums. Steamed Oatmeal 276. Mutton Cutlets 140. Tomato Toast 278. Potato Fillets 196. Egg Muffins 257. Brown Bread 244. Coffee 458.

LUNCHEON.

Veal Pot-pie 130. Vegetable Omelet 231. Lettuce with French Dressing 170. German Bread 247. Peach Fritters 267. Chocolate 461.

DINNER.

Tomato Soup 38. Roast Beef's Heart 124. Boiled New Potatoes 192. Cauliflower 200. String Beans 208. Cucumbers Sliced 175. Damson Pie 334. Peach Trifle 357. Sponge Cake 292. Cheese. Coffee 458.

TUESDAY.

BREAKFAST.

Blackberries. Hominy 276. Frizzled Beef 118. Boiled Eggs 226. Saratoga Chips 193. Breakfast Puffs 272. Dipped Toast 276. Coffee 458.

LUNCHEON.

Sliced Beef Heart 124. Fried Tripe 125. Stuffed Baked Tomatoes 204. Pear Pickle 189. Buns 255. Plum Cobbler 413. Tea 460.

DINNER.

Scotch Mutton Broth 32. Broiled Fore-quarter of Lamb 143. New Potatoes and Cream 193. Green Peas 211. Lettuce 174, French Dressing 170. Corn Pudding 207. Apricot Meringue Pie 332. Lemon Jelly 373. Cookies 315. Fruit. Coffee 458.

WEDNESDAY.

BREAKFAST.

Fresh Pears. Cracked Wheat 276. Brain Cutlets 133. Meat Omelet 231. Lyonnaise Potatoes 196. Huckleberry Griddle-cakes 265. Wheat Bread 240. Coffee 458.

LUNCHEON.

Broiled Salmon 52. Sliced Pressed Lamb 143. Tomatoes with Mayonnaise 169. French Bread 246. Sponge Cake 292. Blackberries and Cream. Iced Tea 460.

DINNER.

Cream of Spinach Soup 34. Fried Chicken á la Italienne 90, Tomato Sauce 159. Boiled Sweet Potatoes 198. Stuffed Egg Plant 208. Green Corn Boiled 206. Young Onions. Rice Pudding 408. Peaches and Cream. Walnut Cake 305. Coffee 458.

THURSDAY.

BREAKFAST.

Musk Melon. Oatmeal with Cream 274. Calf's Liver and Bacon 134. Broiled Tomatoes 205. Crisp Potatoes 195. New England Corn Cake 246. Dry Toast 276. Coffee 458.

LUNCHEON.

Steamed Chicken 87. Green Corn Fritters 269. Fried Sweet Potatoes 198. Dressed Cucumbers 175. Light Biscuit 252. Peaches and Cream. Chocolate 461.

DINNER.

Green Pea Soup 36. Stewed Brisket of Beef 120. New Potatoes Boiled 192. Lima Beans 209. Fried Egg Plant 208. Lettuce Salad 174. Huckleberry Pudding 409, Rich Wine Sauce 417. Cream Tarts 343. Fruit. Coffee 458.

FRIDAY.

BREAKFAST.

Whole Peaches. Corn Meal Mush 273. Fried Blue Fish 51. Dried Beef, with Cream 121. Sweet Potatoes Fried 198. Raised Muffins 257. Brown Bread 244. Coffee 458.

LUNCHEON.

Beef Croquettes 121. Scalloped Lobster 69. Mixed Summer Salad 170. German Bread 247. Huckleberry Short-cake 271. Tea 460.

DINNER.

Corn Soup 35. Baked Salmon Trout 59, Bechamel Sauce 160. Potato Croquettes 196. Spinach with Eggs 212. Hashed Mutton 138. Tomatoes with Mayonnaise 169. Grape Pie 334. Peach Cream 353. Wafers 310. Cheese. Coffee 458.

SATURDAY.

BREAKFAST.

Fresh Greengages. Oat Flakes 275. Broiled Chicken 93. Cream Toast 277. Boiled Potatoes 192. Graham Gems 259. Wheat Bread 240. Coffee 458.

LUNCHEON.

Broiled Ham 152. Tomato Omelet 232. Dressed Cucumbers 175. French Bread 246. Cold Fruit Pudding 392. Chocolate 461.

DINNER.

Chicken Cream Soup 34. Irish Stew 141. Steamed Potatoes 194. Green Peas 211. Boiled Corn 206. Crab Salad 173. Huckleberry Pie 333. Peaches and Cream. Cup Cakes 311. Cheese. Coffee 458.

* * * * *

SEPTEMBER.

SUNDAY.

BREAKFAST.

Musk Melon. Corn Meal Mush 273. Fried Smelts 58. Veal Hash on Toast 280. Potatoes á la Crême 193. Graham Gems 259. Wheat Bread 240. Coffee 458.

SUPPER.

Potted Ham 152. Small Oyster Pies 78. Rice Omelet 232. Cold Slaw 173. French Bread 246. Cream Cake 300. Sliced Peaches. Tea 460.

DINNER.

Beef Soup 31, with Croutons 45. Boiled Fresh Mackerel 61, Hollandaise Sauce 161. Roast Partridges 101. Mashed Potatoes 192. Stewed Corn 207. Stuffed Egg Plant 208. Tomato Salad 174. Lobster Croquettes 69. Peach Meringue Pie 327. Tutti Frutti Ice-cream 378. Rochester Jelly Cake 303. Cheese. Coffee 458.

MONDAY.

BREAKFAST.

Peaches and Cream. Graham Mush with Maple Syrup 273. Broiled Lamb Chops 139. Fried Tomatoes 205. Baked Potatoes 197. Raised Muffins 257. Dry Toast 276. Coffee 458.

LUNCHEON.

Salmi of Game 103. Cold Beef Tongue 124. Potato Croquettes 196. Watermelon Pickle 188. Egg Biscuit 252. Layer Cake 304, with Peach Cream Filling 288. Chocolate 461.

DINNER.

Vegetable Soup 42. Tenderloin of Beef 113. Potato Puffs 193. Lima Beans 208. Fried Tomatoes 205. Mixed Summer Salad 170. Peach Pudding 403, with Whipped Cream 349. Cocoanut Tarts 341. Cheese. Coffee 458.

TUESDAY.

BREAKFAST.

Huckleberries. Steamed Oatmeal 276. Veal Collops 128. Ham Toast 279. Potato Fillets 196. Newport Breakfast Cakes 271. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Roast Warmed 122. Cheese Fondu 222. Fish Salad 172. Potato Biscuit 254. Peach Cobbler 413. Tea 460.

DINNER.

Vermicelli Soup 42. Baked Mutton Cutlets 140. Boiled Potatoes 192. Baked Beets 210. Corn Pudding 207. Horse-radish 176. Plum Pie 334. Floating Islands 358. Lemon Cake 295. Cheese. Coffee 458.

WEDNESDAY.

BREAKFAST.

Sliced Tomatoes. Oat Flakes 275. Beef Hash 123. Boiled Eggs 226. Sweet Potatoes Baked 198. Parker House Rolls 253. Wheat Bread 240. Coffee 458.

LUNCHEON.

Fried Smelts 58. Ham Toast 279. Potato Salad 175. French Bread 246. Huckleberry Cake 308. Chocolate 461.

DINNER.

Split Pea Soup 35. Roast Tame Duck 96. Browned Potatoes 192. String Beans 208. Baked Tomatoes 205. Lettuce 176, with Mayonnaise 169. Boiled Lemon Pudding 400. Peach Meringue 354. Feather Cake 300. Coffee 458.

THURSDAY.

BREAKFAST.

Whole Pears. Hominy 276. Hamburger Steak 123. Bread Omelet 234. Saratoga Chips 193. Light Biscuit 252. Dry Toast 276. Coffee 458.

LUNCHEON.

Duck Pie 98. Grilled Bacon 149. Tomato Salad 174. Graham Bread 243. Cold Berry Pudding 388. Tea 460.

DINNER.

Corn Soup 35. Steamed Leg of Mutton 138. Potatoes á la Delmonico 197. Fried Corn 207. Stewed Salsify 209. Currant Jelly 431. Grape Pie 334. Tapioca Cream Custard 352. Watermelon. Cheese. Coffee 458.

FRIDAY

BREAKFAST.

Musk Melon. Oatmeal with Cream 274. Broiled Spanish Maceral 60. Scalloped Eggs 226. Warmed Potatoes 195. Tennesee Muffins 258. Wheat Bread 240. Coffee 458.

LUNCHEON.

Hashed Mutton 138. Oatmeal with Cream 274. Cold Greens 213. Corn Bread 247. Boston Cream Cakes 258. Grape Jelly 433. Chocolate 461.

DINNER.

Clam Soup 47. Fresh Salmon, Fried 52. Tomato Sauce 159. Mashed Potatoes 192. Cauliflower 200. White Sauce 156. Beefsteak Rolls 115. Cucumbers Sliced 175. Country Plum Charlotte 364. German Custard 347. Jumbles 314. Fruit. Coffee 458.

SATURDAY

BREAKFAST.

Fresh Apricots Cracked Wheat 275. Stewed Kidneys 124. Grilled Salt Pork 149. Lyonaise Potatoes 196. Sally Lunn 255. Dry Toast 276. Coffee 458.

LUNCHEON.

Breaded Chicken 92. Potato Croquettes 273. Tomatoes with Mayonnaise 169. Twist Bread 246. Sponge Drops 312. Hukleberries and Cream Tea 460.

DINNER.

Gumbo Soup 41. Roast Lopin of Veal 126. Browned Potatoes 192. Succotash 208. Mashed Squash 212. Bean Salad 175. Baked Custard 345. Peaches and Cream. Almond Cake 303. Coffee 458.

* * * * *

OCTOBER.

SUNDAY.

BREAKFAST.

Grapes. Oatmeal with Cream 274. Broiled Veal Cutlets 129. Minced Egg 229. Crisp Potatoes 195. Buckwheat Cakes 266. Wheat Bread 240. Coffee 458.

SUPPER.

Oyster Stew 72. Cold Pork and Beans 149. Cold Slaw 173. Boston Brown Bread 244. Peach Meringue Pie 327. Tea 460.

DINNER.

Ox-tail Soup 34. Broiled Halibut 38. Sauce Tartare 136. Roast Beef 109. Brown Sauce 161. Steamed Potatoes 194. Caulilower 200. Boiled Onions 198. Chicken Salad 171. Scalloped Tomatoes 204. French Cocoanut Pudding 395. Grape Trifle 357. Fancy Cakes 310. Fruit Coffee 458.

MONDAY.

BREAKFAST.

Stewed Quinces. Lamb 136. Blue Fish Fried 56. Milk Toast 277. Hasty Cooked Potatoes 195. Pop-overs 262. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Roast Beef 109. Onion Omelet 234. Fried Potatoes 194. French Bread 246. Peach Fritters 267. Chocolate 461.

DINNER.

Julienne Soup 33. Roast Pheasants 101. Cabbage with Cream 200. Boiled Potatoes 192. Mashed Turnips 214. Tomato Salad 174. Apple Custard Pie 326. Baked Quinces 371. Chocolate Eclairs 308. Coffee 458.

TUESDAY.

BREAKFAST.

Baked Pears 370. Cracked Wheat 375. Calf's Liver and Bacon 134. Fried Eggs 228. Lyonnaise Potatoes 196. Dry Toast 276. New England Corn Cake 246. Coffee 458.

LUNCHEON.

Cold Roast Pheasant 101. Potato Croquettes 196. Lobster Salad 171. Graham Bread 243. Country Plum Charlotte 364. Tea 460.

DINNER.

Game Soup 32. Braised Leg of Mutton 137. Mashed Potatoes 192. Scalloped Oysters 76. Boiled Sweet Potatoes 198. Cold Slaw 173. Peach Cobbler 413. French Custard 346. Layer Jelly Cake 289. Coffee 458.

WEDNESDAY.

BREAKFAST.

Grapes. Steamed Oatmeal 276. Beefsteak Broiled 110. Tomato Omelet 232. Warmed Potatoes 195. English Crumpets 272. Brown Bread 244. Coffee 458.

LUNCHEON.

Scrambled Mutton 141. Sardines. Corn Pudding 207. French Rolls 253. Ginger Bread 306. Sliced Oranges. Cocoa 461.

DINNER.

Mock Turtle Soup 39. Boiled Fillet of Veal 127. Potatoes á la Delmonico 197. Fried Egg Plant 208. Mashed Squash 212. Olives. Saucer Puddings 406. Apple Snow 356. Crisp Cookies 316. Coffee 458.

THURSDAY.

BREAKFAST.

Baked Quinces 371. Boiled Rice 202. Broiled Grouse 101. Tripe Lyonnaise 126. Potatoes á la Crême 184. Raised Muffins 257. Dry Toast 276. Coffee 458.

LUNCHEON.

Veal Croquettes 129. Cheese Soufflé 222. Potato Salad 175. Buns 255. Grape Pie 334. Tea 460.

DINNER.

Swiss White Soup 42. Pot Roast 112. Steamed Potatoes 194. Lima Beans 209. French Cabbage 201. Lettuce Salad 174. Plum Puff Pudding 411. Blanc Mange 359. Dominoes 310. Fruit. Coffee 458.

FRIDAY.

BREAKFAST.

Stewed Plums. Oat Flakes 275. Eels Fried 56. Beef Hash 123. Potato Fillets 196. Egg Muffins 257. Wheat Bread 240. Coffee 458.

LUNCHEON.

Oyster-pot Pie 76. Muttonettes 140. Fried Egg Plant 208. French Bread 246. Stewed Crab Apples. Silver Cake 296. Chocolate 461.

DINNER.

Onion Soup 41. Baked Smelts 59. Potato Snow 194. Cauliflower 200. Beef Croquettes 121. Spiced Plums 189. Plain Charlotte Russe 362. Quince Jelly 432. Nuts. Raisins. Coffee 458.

SATURDAY.

BREAKFAST.

Whole Pears. Hominy 276. Mutton Cutlets 140. Tomato Sauce 159. Saratoga Chips 193. Corn Meal Griddle-cakes 263. Dry Toast 276. Coffee 458.

LUNCHEON.

Dried Beef with Cream 121. Baked Omelet 234. Tomato Salad 176. Rusks 256. Quince Trifle 357. Tea 460.

DINNER.

Veal Soup 32, with Noodles 43. Chicken Pot-pie 94. Mashed Potatoes 192. Fried Salsify 209. Baked Onions 199. Ham Salad 172. Chocolate Pie 328. Sliced Oranges. Hickory Nut Cake 305. Coffee 458.

* * * * *

NOVEMBER.

THANKSGIVING DAY.

BREAKFAST.

Grapes. Oat Flakes 275. Broiled Porterhouse Steak 110. Codfish Balls 63. Browned Potatoes 192. Buckwheat Cakes 266, Maple Syrup. Wheat Bread 240. Coffee 458.

SUPPER.

Cold Roast Turkey 82. Scalloped Oysters 76. Potato Salad 175. Cream Short-cake 269. Eclairs 308. Preserved Egg Plums 425. Tea 460.

DINNER.

Oysters on Half Shell. Cream of Chicken Soup 34. Fried Smelts 58, Sauce Tartare 156. Roast Turkey 82, Cranberry Sauce 163. Mashed Potatoes 192. Baked Squash 212. Boiled Onions 198. Parsnip Fritters 203. Olives. Chicken Salad 171. Venison Pastry 105. Pumpkin Pie 336. Mince Pie 338. Charlotte Russe 361. Almond Ice-cream 380. Lemon Jelly 373. Hickory Nut Cake 305. Cheese. Fruits. Coffee 458.

SUNDAY.

BREAKFAST.

Stewed Crab Apples. Cracked Wheat 275. White Fish Fried 51. Jelly Omelet 234. Hasty Cooked Potatoes 195. Tennessee Muffins 258. Crullers 317. Wheat Bread 240. Coffee 458.

SUPPER.

Pickled Pigs' Feet 151. Scalloped Potatoes 194. Chicken Salad 171. Light Biscuit 252. Golden Spice Cake 303. Preserved Cherries 424. Tea 460.

DINNER.

Mullagatawny Soup 38. Boiled Codfish 63, Oyster Sauce 157. Roast Wild Duck 98. Mashed Potatoes 192. Currant Jelly Sauce 161. Baked Squash 212. Boiled Beets 210. Small Oyster Pies 78. Baked Plum Pudding 397, Sweet Sauce 421. Jelly Kisses 371. Fruit. Coffee 458.

MONDAY.

BREAKFAST.

Grapes. Hominy 276. Fricasseed Tripe with Oysters 126. Baked Potatoes 197. Breakfast Puffs 272. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Roast Duck 98. Welsh Rarebit 224. Fried Sweet Potatoes 198. Cold Pickled Beets 210. French Bread 246. Cookies 315. Gooseberry Jam 435. Cocoa 461.

DINNER.

Vermicelli Soup 42. Leg of Mutton á la Venison 138. Steamed Potatoes 194. Ladies' Cabbage 201. Stewed Onions 199. Mixed Pickles 187. Pumpkin Pie 236. Orange Jelly 374. Nut Cakes 318. Cheese. Coffee 458.

TUESDAY.

BREAKFAST.

Stewed Prunes. Oatmeal with Cream 274. Snipe on Toast 100. Scrappel 158. Potato Puffs 193. Newport Waffles 260. Wheat Bread 240. Coffee 458.

LUNCHEON.

Scalloped Mutton and Tomatoes 142. Hominy Croquettes 274. Cold Slaw 173. Beaten Biscuit 254. Chocolate Custard Pie 328. Tea 460.

DINNER.

Ox-tail Soup 34. Roast Leg of Pork 145. Browned Potatoes 197. Lima Beans 209. Mashed Turnips 214. Celery Salad 174. Apple Corn Meal Pudding 404, Wine Sauce 417. Lemon Tartlets 339. Fruit. Coffee 458.

WEDNESDAY.

BREAKFAST.

Oranges. Graham Mush 273. Country Sausages 153. Boiled Eggs 226. Saratoga Chips 193. Buckwheat Cakes 266. Dry Toast 276. Coffee 458.

LUNCHEON.

Cold Roast Pork 145. Lobster Salad 171. Baked Sweet Potatoes 198. German Bread 247. Doughnuts 316. Apple Sauce 162. Chocolate 461.

DINNER.

Turtle Soup from Beans 37. Spiced Beef 112. Mashed Potatoes 192. Fried Parsnips 203. Scalloped Onions 199. Pickled White Cabbage 182. Cranberry Tart Pie 335. Blanc Mange 359. Crackers. Cheese. Coffee 458.

THURSDAY.

BREAKFAST.

Stewed Apricots. Oat Flakes 276. Broiled Veal Cutlets 129. Fried Oysters 72. Warmed Potatoes 195. Cream Waffles 260. Brown Bread 244. Coffee 458.

LUNCHEON.

Beef Croquettes 121. Fish Omelet 233. Celery Salad 174. Raised Biscuit 251. Feather Cake 300. Canned Peaches 439. Tea 460.

DINNER.

Squirrel Soup 37. Roast Loin of Mutton 136. Boiled Potatoes 192. Mashed Squash 212. Fried Cabbage 201. Olives. Apple Puff Pudding 389, Grandmother's Sauce 418. Nuts. Raisins. Fruit. Coffee 458.

FRIDAY.

BREAKFAST.

Bananas. Steamed Oatmeal 276. Striped Bass Fried 51. Minced Eggs 229. Lyonnaise Potatoes 196. Corn Bread 247. Nut Cakes 318. Wheat Bread 240. Coffee 458.

LUNCHEON.

Cold Roast Mutton 136. Halibut on Toast 281. Potato Salad 175. French Bread 246. Grape Jelly Pie 335. Chocolate 461.

DINNER.

Fish Chowder 63. Baked Pickerel 51. Steamed Potatoes 194. Boiled Turnips 214. Rabbit Pie 103. Plain Celery. Apple Custard Pudding 391, Hard Sauce 420. Savory Biscuits 312. Fruit. Coffee 458.

SATURDAY.

BREAKFAST.

Baked Sour Apples 515. Boiled Rice 275. Porterhouse Steak Broiled 110. Plain Omelet 230. Potatoes á la Crême 193. Wheat Griddle-cakes 266. Dry Toast 276. Coffee 458.

LUNCHEON.

Veal Stew 131. Potato Puffs 193. Pickled Mangoes 184. Grafton Milk Biscuits 254. Chocolate Eclairs 308. Lemon Sponge 335. Tea 460.

DINNER.

Celery Soup 43. Boiled Ham 151. Baked Sweet Potatoes 198. Lima Beans 209. Stewed Parsnips 203. Sourcrout 202. Oxford Dumplings 385, Sweet Sauce 421. Cream Tarts 325. Fruit. Coffee 458.

* * * * *

DECEMBER.

CHRISTMAS DAY.

BREAKFAST.

Oranges. Boiled Rice 275. Broiled Salt Mackerel 60. Poached Eggs á la Crême 228. Potato Fillets 196. Feather Griddle-cakes 262. Wheat Bread 240. Coffee 458.

SUPPER.

Cold Roast Goose 86. Oyster Patties 75. Cold Slaw 173. Buns 255. Charlotte Russe 361. Peach Jelly 434. Tea 460.

DINNER.

Oysters on Half Shell. Game Soup 32. Boiled White Fish 59, Sauce Maitre d'Hotel 160. Roast Goose 86, Apple Sauce 162. Boiled Potatoes 192. Mashed Turnips 214. Creamed Parsnips 204. Stewed Onions 199. Boiled Rice 202. Lobster Salad 171. Canvas Back Duck 99. Christmas Plum Pudding 397, Sauce 417. Vanilla Ice-cream 376. Mince Pie 338. Orange Jelly 374. Delicate Cake 295. Salted Almonds 366. Confectionery. Fruits. Coffee 458.

SUNDAY.

BREAKFAST.

Grapes. Steamed Oatmeal 276. Pickled Pigs' Feet Fried 151. Oyster Toast 278. Potato Puffs 193. Egg Muffins 257. Wheat Bread 240. Coffee 458.

SUPPER.

Cold Potted Beef 120. Panned Oysters 74. Celery Salad 174. Saratoga Chips 193. Rusks 256. Little Plum Cakes 313. Quince Jelly 432. Tea 460.

DINNER.

Chicken Cream Soup 34. Boiled Halibut 57, Sauce Hollandaise 161. Roast Goose 86, Apple Sauce 162. Boiled Potatoes 192. Stewed Celery 209. Mashed Turnips 214. Lobster Salad 171. Scalloped Clams 79. Mince Pie 338. Orange Cream 352. Citron Cake 295. Cheese. Coffee 458.

MONDAY.

BREAKFAST.

Sliced Oranges. Graham Mush 273. Codfish Steak 66. Lyonnaise Potatoes 196. Hashed Beef on Toast 280. French Rolls 253. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Roast Goose 86. Scalloped Cheese 222. Ham Salad 172. French Bread 246. Apple Meringue Pie 327. Chocolate 461.

DINNER.

Onion Soup 41. Roast Spare Rib 146, Cranberry Sauce 163. Browned Potatoes 192. Stewed Carrots 213. Boiled Onions 198. Plain Celery. Boiled Rice Dumplings with Custard Sauce 384. Pastry Sandwiches 312. Fruit. Coffee 458.

TUESDAY.

BREAKFAST.

Stewed Prunes. Boiled Rice 275. Pork Chops and Fried Apples 147. Warmed Potatoes 195. Buckwheat Cakes 266. Wheat Bread 240. Coffee 458.

LUNCHEON.

Sliced Head Cheese 154. Bread Omelet 234. Parsnip Fritters 203. Cold Slaw 173. Graham Bread 243. Mince Pie 338. Tea 460.

DINNER.

Scotch Mutton Broth 32. Boiled Turkey 84, Oyster Dressing 83. Mashed Potatoes 192. Baked Squash 212. Boiled Parsnips 203. Piccalili 186. Baked Corn Meal Pudding 393, Hard Sauce 420. Apple Tarts 342. Cheese. Coffee 458.

WEDNESDAY.

BREAKFAST.

Cider Apple Sauce 162. Hominy 276. Broiled Rabbits 103. Codfish Balls 63. Potato Fillets 196. Continental Hotel Waffles 260. Dry Toast 276. Coffee 458.

LUNCHEON.

Turkey Hash 85. Rice Croquettes 274. Lobster Salad 171. Raised Biscuits 251. Almond Custard 347. Cocoa 461.

DINNER.

Oyster Soup 46. Sliced Beef Tongue 124, Brown Sauce 161. Potato Puffs 193. Steamed Cabbage 201. Lamb Sweetbreads 142, with Tomato Sauce 159. Birds' Nest Pudding 387, Plain Sauce 420. Crackers. Cheese. Coffee 458.

THURSDAY.

BREAKFAST.

Stewed Peaches. Cracked Wheat 275. Mutton-Chops Broiled 139, Tomato Sauce 159. Saratoga Chips 193. New England Corn Cake 246. Bakers' Doughnuts 317. Wheat Bread 240. Coffee 458.

LUNCHEON.

Cold Spiced Tongue 125. Cheese Cream Toast 223. Pickled Onions 184. Fried Sweet Potatoes 198. Twist Bread 246. Layer Cake 304, with Apple Filling 288. Tea 460.

DINNER.

Vegetable Soup 42. Beef á la Mode 113. Browned Potatoes 192. Boiled Turnips 214. Fried Onions 199. Oyster Salad 172. Snow Pudding 405. Squash Pie 337. Nuts. Raisins. Coffee 458.

FRIDAY.

BREAKFAST.

Apple Sauce 162. Oatmeal with Cream 274. White Fish Fried 51. Grilled Bacon 149. Baked Potatoes 197. Feather Griddle-cakes 262. Brown Bread 244. Coffee 458.

LUNCHEON.

Cold Pork and Beans, 149. Beef Croquettes 121. Green Tomato Pickles 181. Milk Biscuits 251. Angel Cake 302. Preserved Pears 427. Chocolate 461.

DINNER.

Pea Soup 43, with Croutons 45. Codfish Steaks 66. Potato Snow 194. Baked Beets 210. Chicken, with Macaroni 96. Celery Salad 174. Baked Apple Dumplings 384, Sweet Sauce 421. Bakers' Custard Pie 330. Cheese. Coffee 458.

SATURDAY.

BREAKFAST.

Bananas. Oat Flakes 275. Pork Cutlets 147. Oyster Fritters 75. Hasty Cooked Potatoes 195. Graham Griddle-cakes 264. Wheat Bread 240. Coffee 458.

LUNCHEON.

Boiled Tripe 125. Chicken Omelet 233. Potato Salad 175. French Bread 246. Ginger Cookies 309. Preserved Citron 428. Tea 460.

DINNER.

Tapioca Cream Soup 41. Lamb Stew 143. Mashed Potatoes 192. Creamed Parsnips 204. Boston Pork and Beans 149. Cold Slaw 173. Apple Fritters 267, Sugar Sauce 418. Lemon Pie 328. Nuts. Raisins. Coffee 458.

SPECIAL MENUS.

STATE DINNER AT WHITE HOUSE.

Blue Points. Accompanied by: Haute Sauterne. Amontillado.

POTAGES.

Potage tortue á l'Anglaise Consommé Printaniére Royale.

HORS D'OEUVRES.

Canapé á la Russe. Timbales á la Talleyrand. Accompanied by: Rauenthaler Berg.

POISSONS.

Saumon, Sauce Hollandaise. Grenadines de Bass. Pommes de Terre Duchesse. Cucumber Salade. Accompanied by: Ernest Jeroy.

RELEVÉS.

Selle d'Agneau, Sauce Menthe. Filet de Boeuf á la Richelieu. Accompanied by: Chateau Margause.

ENTREES.

Ris de Veau á la Perigneux. Cotelettes d'Agneau d'or Maison. Terrapin á la Maryland. Punch Cardinal. Accompanied by: Clas de Vougeot.

RÔTI.

Canvas Back Duck.

ENTREMETS.

German Asparagus. Petite Pois. Gelée au Champagne. Plombieré aux Framboise. Pudding Diplomate. Café. Liqueurs. Fruits. Fromage.

MRS. CLEVELAND'S WEDDING LUNCH. JUNE 4th, '88.

Consommé en tasse. Soft Shell Crabs. Accompanied by: Chateau Iquem.

Coquilles de Ris de Vean. Snipes on Toast. Lettuce and Tomato Salade. Accompanied by: Moet & Chandon.

Fancy Ice-cream. Cakes. Tea. Coffee. Fruits. Mottos.

GENERAL GRANT'S BIRTHDAY DINNER.

Clams. Accompanied by: Haute Sauterne.

POTAGES.

Consommé Imperatrice Bisque de Crabes. Accompanied by: Amontillado.

VARIES HORS D'OEUVRE VARIES.

Bouchées á la Régence.

POISSON.

Fruites de riviere Hollandaise vert pré. Pommes de terre á la Parisienne. Coucombres. Accompanied by: Johannisberger.

RELEVÉ.

Filet de Boeuf á la Bernardi. Accompanied by: Ernest Jeroy.

ENTREES.

Ailes de Poulets á la Perigord. Petits Pois au Beune. Caisses de ris de Vean á l'Italienne. Haricots verts. Asperges, sauce Crême. Sorbet Fantaisie.

RÔTI.

Squabs. Salade de Laitue. Accompanied by: Nuits.

ENTREMETS SUCRES.

Croute aux Mille Fruits. Cornets á la Chantilly. Gelée á la Prunelle.

PIECES MONTEES.

Glace Varietees. Fruits. Petits Fours. Café.

MENU FOR 4 COVERS.

Huitres en Coquille.

Potage Julienne aux Quenelles.

Paupiettes de Turbots á la Joinville. Cucumbers. Pommes d'Auphine.

Filets Mignons á la Provencale. Larded Sweetbread á la Meissoniére.

Punch au Kirsh.

Quails Bardés sur Cronstade. Lettuce Salad.

German Asparagus.

Plombieré aux Fraises.

Fruits. Café. Fromage.

MENU FOR 6 COVERS.

Huitres en Coquilles. Accompanied by: Sauterne.

Purée St. Germain. Consommé Paté d'Italie. Accompanied by: Amontillado.

Broiled Blue Fish, Maitre d'Hotel. Cucumbers. Pommes Duchesse. Accompanied by: Hochheimer.

Small Tenderloin Sautés, Marrow Sauce. Lamb Chops á la Marechale. Accompanied by: Moet & Chandon.

Croutes aux Champignons á la Parisienne.

Sorbet Venetienne.

Squabs with Water-cresses. Accompanied by: Chateau Latour.

Lettuce and Tomato Salad.

Artichauts, Sauce Hollandaise.

Crême Bavaroise au Chocolat.

Fruits. Café. Fromage.

MENU FOR 8 COVERS.

Huitres en Coquille. Accompanied by: Haute Sauterne.

Bisque of Lobster. Lamb Broth with Vegetables.

Radishes. Olives. Accompanied by: Amontillado.

Timbales á l'Ecossaise. Bass á la Régence. Accompanied by: Rauenthaler Berg.

Potatoes Windsor.

Filet of Beef Larded á la Parisienne. Saddle of Mutton, Currant Jelly. Accompanied by: Ernest Jeroy.

Sweetbreads á la Pompadour. Terrapin á la Maryland. Accompanied by: Chateau Latour.

Cauliflower au Gratin. Celery au Jus.

Punch Maraschino.

Canvas Back Duck.

Lettuce Salad.

Soufflé á l'Orange.

Fruits. Café. Fromage.

MENU FOR 10 COVERS.

Consommé de Volaille. Accompanied by: Haute Sauterne.

Huitres á la Poulette.

Radishes. Olives. Bouchées á la Bohemienne. Accompanied by: Johannisberger.

Truites Saumoné au Beurre de Montpellier. Tartelette Potatoes. Cucumbers.

Filets Mignon de Boeuf á la Trianon. Cotelettes de Pigeon, Marechale. Accompanied by: Moet & Chandon.

Petits Pois Garnis de Fleurous. Artichauts á la Barigoule.

Punch Romaine.

Bécassines au Cresson. Accompanied by: Chas. de Vougert.

Lettuce Salad.

Pouding Nesselrode.

Fruits. Café. Fromage.

MENU FOR 12 COVERS.

Little Neck Clams. Accompanied by: Haute Sauterne.

Cream of Asparagus. Consommé Royal.

Radishes. Olives. Accompanied by: Amontillado.

Caviar sur Toast. Pompano Maitre d'Hotel. Bass á la Régence. Pommes Parisienne. Accompanied by: Moselbluemchen.

Cotelettes d'Agneau á la Purée de Cólen. Filet of Boeuf á la Pocahontas. Accompanied by: Moet & Chandon.

Tarrapin á la Richelieu.

Sorbet Dunderberg.

Canvas Back Ducks. Accompanied by: Nuits.

Celery Mayonnaise.

Artichauts Bottoms. French Peas.

Omelette Célestine.

Fruits. Café. Fromage.

MENU FOR 24 COVERS.

***

Huitres.

POTAGES.

Consommé Francatelli. Bisque d'Ecrevisses.

HORS D'OEUVRE.

Timbales á la Reyniére.

POISSON.

Filet Turbot Portugaise. Pommes de terre Parisienne. Celery Mayonnaise.

RELEVÉ.

Selle d'Agneau á la Colbert. Haricots verts.

ENTREES.

Ailes de Poulets á la Hongroise. Cépes á la Bordelaise. Asperges Sauce Crême. Sorbet á la Prunelle.

RÔTI.

Faisan rotes Franqué de Cailles.

ENTREMETS DE DOUCEUR.

Croutes aux Ananas. Glaces Fantaisies. Fruits. Café. Petits Fours.

BUFFET FOR 1,000 PEOPLE.

COLD SERVICE.

Consommé on Tasse.

Sandwiches. Caviar on Toast. Radishes. Celery.

Cold Salmon Mayonnaise. Lobster and Shrimp Salad.

Westphalia Ham á la Gelée.

Boned Turkey. Galautine of Faison. Cold Game in Season. Mayonnaise of Chicken. Cold Turkey. Fillet of Beef. Game Pig. Saddle of Venison, Currant Jelly.

Russian Salad.

Neapolitaine Ice-cream. Water Ices. Nesselrode Puddings. Claret and Champagne Jellies. Biscuits Glacée. Charlotte Glacée.

Assorted Cakes. Assorted Candies. Tea. Coffee. Lemonade.

MANAGEMENT AND DIRECTION

OF

DINNERS AND RECEPTIONS

ON

STATE OCCASIONS AT THE WHITE HOUSE.

Etiquette as observed in European courts is not known at the White House.

The President's Secretary issues invitations by direction of the President to the distinguished guests.

The Usher in charge of the cloak-room hands to the gentleman on arrival an envelope containing a diagram of the table (as cut shows), whereon the name and seat of the respective guest and the lady he is to escort to dinner are marked.

A card corresponding with his name is placed on the napkin belonging to the cover of the seat he will occupy.

The President's seat is in the middle of the table. The most distinguished guests sit on his right and left. If their wives are present they will occupy these seats, and the gentlemen will be seated next to the President's wife whose seat is directly opposite the President.

Official dinners all over the world are always served after the French fashion, and are divided into three distinct parts. Two of them are served from the kitchen, and the third from the pantry.

The first part of the dinner served French style includes from oysters on the shell to the sherbets.

The second service continues to the sweet dishes.

The third includes ice, cakes, fruits, cheeses, which are all understood as desserts, and are dressed in the pantry.

All principal dishes which are artistically decorated are shown to the President first, then are carried around the table before being carved by the Steward in the pantry.

Fancy folding of the napkins is considered out of fashion; plain square folded, so as to show monogram in the middle, is much preferred.

The following diagram will illustrate the arrangement of the glasses on the table. (See diagram.)

A--Plate.

I--Glass for Sauterne.

II--Glass for Sherry.

III--Glass for Rhine Wine.

IV--Glass for Water.

V--Glass for Champagne.

VI--Glass for Burgundy.

Flower decorations on the table are to be in flat designs, so as not to obscure the view of the guests.

Corsage boquets for ladies consist of not more than eight large roses tied together by silk ribbon, with the name of the lady stamped on in gold letters.

Gentlemen's bouttonieres consist only of one rosebud.

Boquets for ladies are to be placed on the right side; for gentlemen, on the napkin next to card bearing his name.

Printed menus are never used on any official occasion.

The private dinners menus are either printed or written on a plain card and placed on each cover.

Liquors, cordials, cigars are served on a separate table after the ladies have retired to the parlor.

FOR THE SICK.

Dishes for invalids should be served in the daintiest and most attractive way; never send more than a supply for one meal; the same dish too frequently set before an invalid often causes a distaste, when perhaps a change would tempt the appetite.

When preparing dishes where milk is used, the condition of the patient should be considered. Long cooking hardens the albumen and makes the milk very constipating; then, if the patient should be already constipated, care should be taken not to heat the milk above the boiling point.

The seasoning of food for the sick should be varied according to the condition of the patient; one recovering from illness can partake of a little piece of roast mutton, chicken, rabbit, game, fish, simply dressed, and simple puddings are all light food and easily digested. A mutton chop, nicely cut, trimmed and broiled, is a dish that is often inviting to an invalid. As a rule, an invalid will be more likely to enjoy any preparation sent to him if it is served in small delicate pieces. As there are so many small, dainty dishes that can be made for this purpose, it seems useless to try to give more than a small variety of them. Pudding can be made of prepared barley, or tapioca, well soaked before boiling, with an egg added, and a change can be made of light puddings by mixing up some stewed fruit with the puddings before baking; a bread pudding from stale bread crumbs, and a tiny cup-custard, boiled in a small basin or cup; also various drinks, such as milk punch, wine, whey, apple-toddy, and various other nourishing drinks.

BEEFSTEAK AND MUTTON CHOPS.

Select the tenderest cuts and broil over a clear, hot fire. Let the steak be rare, the chops well done. Salt and pepper, lay between two hot plates three minutes and serve to your patient. If he is very weak do not let him swallow anything except the juice, when he has chewed the meat well. The essence of rare beef, roasted or broiled, thus expressed, is considered by some physicians to be more strengthening than beef tea prepared in the usual manner.

BEEF TEA.

One pound of lean beef, cut into small pieces. Put into a glass canning jar, without a drop of water, cover tightly and set in a pot of cold water. Heat gradually to a boil and continue this steadily for three or four hours, until the meat is like white rags and the juice all drawn out. Season with salt to taste and, when cold, skim.

VEAL OR MUTTON BROTH.

Take a scrag-end of mutton (two pounds), put it in a saucepan with two quarts of cold water and an ounce of pearl barley or rice. When it is coming to a boil, skim it well, then add half a teaspoonful of salt; let it boil until half reduced, then strain it and take off all the fat and it is ready for use. This is excellent for an invalid. If vegetables are liked in this broth, take one turnip, one carrot and one onion, cut them in shreds and boil them in the broth half an hour. In that case, the barley may be served with the vegetables in broth.

CHICKEN BROTH.

Make the same as mutton or beef broth. Boil the chicken slowly, putting on just enough water to cover it well, watching it closely that it does not boil down too much. When the chicken is tender, season with salt and a very little pepper. The yolk of an egg beaten light and added, is very nourishing.

OATMEAL GRUEL.

Put four tablespoonfuls of the best grits (oatmeal coarsely ground) into a pint of boiling water. Let it boil gently, and stir it often, till it becomes as thick as you wish it. Then strain it, and add to it while warm, butter, wine, nutmeg, or whatever is thought proper to flavor it. Salt to taste.

If you make a gruel of fine oatmeal, sift it, mix it first to a thick batter with a little cold water, and then put it into the saucepan of boiling water. Stir it all the time it is boiling, lifting the spoon gently up and down, and letting the gruel fall slowly back again into the pan.

CORN MEAL GRUEL.

Two tablespoonfuls of fine Indian meal, mixed smooth with cold water, and a saltspoonful of salt; add one quart of boiling water and cook twenty minutes. Stir it frequently, and if it becomes too thick use boiling water to thin it. If the stomach is not too weak, a tablespoonful of cream may be used to cool it. Some like it sweetened and others like it plain. For very sick persons, let it settle, pour off the top, and give without other seasoning. For convalescents, toast a piece of bread as nicely as possible, and put it in the gruel with a tablespoonful of nice sweet cream and a little ginger and sugar. This should be used only when a laxative is allowed.

EGG GRUEL.

Beat the yolk of an egg with one tablespoonful of sugar; pour one teacupful of boiling water on it, add the white of an egg, beaten to a froth, with any seasoning or spice desired. Take warm.

MILK PORRIDGE.

The same as arrowroot, excepting it should be all milk, and thickened with a scant tablespoonful of sifted flour; let it boil five minutes, stirring it constantly, add a little cold milk, give it one boil up, and it is ready for use.

ARROWROOT MILK PORRIDGE.

One large cupful of fresh milk, new if you can get it, one cupful of boiling water, one teaspoonful of arrowroot, wet to a paste with sold water, two teaspoonfuls of white sugar, a pinch of salt. Put the sugar into the milk, the salt into the boiling water, which should be poured into a farina kettle. Add the wet arrowroot and boil, stirring constantly until it is clear; put in the milk and cook ten minutes, stirring often. Give while warm, adding hot milk should it be thicker than gruel.

ARROWROOT BLANC MANGE.

One large cupful of boiling milk, one even tablespoonful of arrowroot rubbed to a paste with cold water, two teaspoonfuls of white sugar, a pinch of salt, flavor with rose-water. Proceed as in the foregoing recipes, boiling and stirring eight minutes. Turn into a wet mold, and, when firm, serve with cream and powdered sugar.

TAPIOCA JELLY.

Soak a cupful of tapioca in a quart of cold water after washing it thoroughly two or three times; after soaking three or four hours, simmer it in a stewpan until it becomes quite clear, stirring often; add the juice of a lemon, and a little of the grated peel, also a pinch of salt. Sweeten to taste. Wine can be substituted for lemon, if liked.

SLIPPERY-ELM BARK TEA.

Break the bark into bits, pour boiling water over it, cover and let it infuse until cold. Sweeten, ice, and take for summer disorders, or add lemon juice and drink for a bad cold.

FLAX-SEED TEA.

Upon an ounce of unbruised flax-seed and a little pulverized liquorice-root pour a pint of boiling (soft or rain) water, and place the vessel containing these ingredients near, but not on, the fire for four hours. Strain through a linen cloth. Make it fresh every day. An excellent drink in fever accompanied by a cough.

FLAX-SEED LEMONADE.

To a large tablespoonful of flax-seed, allow a tumbler and a half of cold water. Boil them together till the liquid becomes very sticky. Then strain it hot over a quarter of a pound of pulverized sugar, and an ounce of pulverized gum arabic. Stir it till quite dissolved, and squeeze into it the juice of a lemon.

This mixture has frequently been found an efficacious remedy for a cold, taking a wine-glass of it as often as the cough is troublesome.

TAMARIND WATER.

Put tamarinds into a pitcher or tumbler till it is one-third full, then fill up with cold water, cover it, and let it infuse for a quarter of an hour or more.

Currant jelly or cranberry juice mixed with water makes a pleasant drink for an invalid.

SAGO JELLY.

Made the same as tapioca. If seasoning is not advisable the sago may be boiled in milk, instead of water, and eaten plain.

Rice jelly made the same, using only half as much rice as sago.

ARROWROOT WINE JELLY.

One cupful of boiling water, one scant tablespoonful of arrowroot, mixed with a little cold water, one tablespoonful of sugar, a pinch of salt, one tablespoonful of brandy, or three tablespoonfuls of wine. Excellent for a sick person without fever.

HOMINY.

Put to soak one pint of hominy in two and one-half pints of boiling water over night, in a tin vessel with a tight cover; in the morning add one-half pint of sweet milk and a little salt. Place on a brisk fire, in a kettle of boiling water, the tin vessel containing the hominy; let boil one-half hour.

Cracked wheat, oatmeal, mush, are all good food for the sick.

CHICKEN JELLY.

Cook a chicken in enough water to little more than cover it; let it stew gently until the meat drops from the bones, and the broth is reduced to about a pint; season it to taste, with a little salt and pepper. Strain and press, first through a colander, then through a coarse cloth. Set it over the fire again and cook a few minutes longer. Turn it into an earthen vegetable dish to harden; set it on the ice in the refrigerator. Eat cold in slices. Nice made into sandwiches, with thin slices of bread, lightly spread with butter.

BOILED RICE.

Boil half a cupful of rice in just enough water to cover it, with half a teaspoonful of salt; when the water has boiled nearly out and the rice begins to look soft and dry, turn over it a cupful of milk and let it simmer until the rice is done and nearly dry; take from the fire and beat in a well-beaten egg. Eat it warm with cream and sugar. Flavor to taste.

CUP PUDDING.

Take one tablespoonful of flour, one egg, mix with cold milk and a pinch of salt to a batter. Boil fifteen minutes in a buttered cup. Eat with sauce, fruit or plain sugar.

TAPIOCA CUP PUDDING.

This is very light and delicate for invalids. An even tablespoonful of tapioca, soaked for two hours in nearly a cup of new milk; stir into this the yolk of a fresh egg; a little sugar, a grain of salt, and bake it in a cup for fifteen minutes. A little jelly may be eaten with it.

BAKED APPLES.

Get nice fruit, a little tart and juicy, but not sour; clean them nicely, and bake in a moderate oven--regulated so as to have them done in about an hour; when the skin cracks and the pulp breaks through in every direction they are done and ready to take out. Serve with white sugar sprinkled over them.

SOFT TOAST.

Toast well, but not too brown, two thin slices of stale bread; put them on a warm plate, sprinkle with a pinch of salt, and pour upon them some boiling water; quickly cover with another dish of the same size, and drain off the water. Put a very small bit of butter on the toast and serve at once while hot.

IRISH MOSS BLANC MANGE.

A small handful of moss (to be purchased at any drug store), wash it very carefully, and put it in one quart of milk on the fire. Let the milk simmer for about twenty minutes, or until the moss begins to dissolve. Then remove from the fire and strain through a fine sieve. Add two tablespoonfuls of sugar and half a teaspoonful of vanilla flavoring. Put away to harden in cups or molds, and serve with sugar and cream.

A delicate dish for an invalid.

EGG TOAST.

Brown a slice of bread nicely over the coals, dip it in hot water slightly salted, butter it, and lay on the top an egg that has been broken into boiling water, and cooked until the white has hardened; season the egg with a bit of butter and a crumb of salt.

The best way to cook eggs for an invalid is to drop them, or else pour boiling water over the egg in the shell and let it stand for a few minutes on the back of the stove.

OYSTER TOAST.

Make a nice slice of dry toast, butter it and lay it on a hot dish. Put six oysters, half a teacupful of their own liquor, and half a cupful of milk, into a tin cup or basin, and boil one minute. Season with a little butter, pepper and salt, then pour over the toast and serve.

MULLED JELLY.

Take one tablespoonful of currant or grape jelly, beat with it the white of one egg and a teaspoonful of sugar; pour on it a teacupful of boiling water, and break in a slice of dry toast or two crackers.

CUP CUSTARD.

Break into a coffeecup an egg, put in two teaspoonfuls of sugar, beat it up thoroughly, a pinch of salt and a pinch of grated nutmeg; fill up the cup with good sweet milk, turn it into another cup, well buttered, and set it in a pan of boiling water, reaching nearly to the top of the cup. Set in the oven, and when the custard is set, it is done. Eat cold.

CLAM BROTH.

Select twelve small, hard-shell clams, drain them and chop them fine; add half a pint of clam juice or hot water, a pinch of cayenne, and a walnut of butter; simmer thirty minutes, add a gill of boiled milk, strain, and serve. This is an excellent broth for weak stomachs.

MILK OR CREAM CODFISH.

This dish will often relish when a person is recovering from sickness, when nothing else would. Pick up a large tablespoonful of salt codfish very fine, freshen it considerably by placing it over the fire in a basin, covering it with cold water as it comes to a boil; turn off the water and freshen again if very salt, then turn off the water until dry, and pour over half a cupful of milk or thin cream, add a bit of butter, a sprinkle of pepper, and a thickening made of one teaspoonful of flour or cornstarch, wet up with a little milk; when this boils up, turn over a slice of dipped toast.

CRACKER PANADA.

Break in pieces three or four hard crackers that are baked quite brown, and let them boil fifteen minutes in one quart of water; then remove from the fire, let them stand three or four minutes, strain off the liquor through a fine wire sieve, and season it with sugar.

This is a nourishing beverage for infants that are teething, and with the addition of a little wine and nutmeg, is often prescribed for invalids recovering from a fever.

BREAD PANADA.

Put three gills of water and one tablespoonful of white sugar on the fire, and just before it boils add two tablespoonfuls of the crumbs of stale white bread, stir it well, and let it boil three or four minutes, then add one glass of white wine, a grated lemon and a little nutmeg; let it boil up once, then remove it from the fire, and keep it closely covered until it is wanted for use.

SLIPPERY-ELM TEA.

Put a teaspoonful of powdered slippery-elm into a tumbler, pour cold water upon it, and season with lemon and sugar.

TOAST WATER, OR CRUST COFFEE.

Take stale pieces of crusts of bread, the end pieces of the loaf, toast them a nice, dark brown, care to be taken that they do not burn in the least, as that affects the flavor. Put the browned crusts into a large milk pitcher, and pour enough boiling water over to cover them; cover the pitcher closely, and let steep until cold. Strain, and sweeten to taste; put a piece of ice in each glass.

This is also good, drank warm with cream and sugar, similar to coffee.

PLAIN MILK TOAST.

Cut a thin slice from a loaf of stale bread, toast it very quickly, sprinkle a little salt over it, and pour upon it three tablespoonfuls of boiling milk or cream. Crackers split and toasted in this manner, are often very grateful to an invalid.

LINSEED TEA.

Put one tablespoonful of linseed into a stewpan with half a pint of cold water; place the stewpan over a moderate fire, and when the water is quite warm, pour it off, and add to the linseed half a pint of fresh cold water, then let the whole boil three or four minutes; season it with lemon and sugar.

POWDERS FOR CHILDREN.

A very excellent carminative powder for flatulent infants may be kept in the house, and employed with advantage whenever the child is in pain or griped, dropping five grains of oil of anise-seed and two of peppermint on half an ounce of lump sugar, and rubbing it in a mortar, with a drachm of magnesia, into a fine powder. A small quantity of this may be given in a little water at any time, and always with benefit.

FOR CHILDREN TEETHING.

Tie a quarter of a pound of wheat flour in a thick cloth and boil it in one quart of water for three hours; then remove the cloth and expose the flour to the air or heat until it is hard and dry; grate from it, when wanted, one tablespoonful, which put into half a pint of new milk, and stir over the fire until it comes to a boil, when add a pinch of salt and a tablespoonful of cold water and serve. This gruel is excellent for children afflicted with summer complaint.

Or brown a tablespoonful of flour in the oven or on top of the stove on a baking tin; feed a few pinches at a time to a child and it will often check a diarrhoea. The tincture of "kino"--of which from ten to thirty drops, mixed with a little sugar and water in a spoon, and given every two or three hours, is very efficacious and harmless--can be procured at almost any druggist's. Tablespoon doses of pure cider vinegar and a pinch of salt, has cured when all else failed.

BLACKBERRY CORDIAL.

This recipe may be found under the head of COFFEE, TEA, BEVERAGES. It will be found an excellent medicine for children teething, and summer diseases.

ACID DRINKS.

1. Peel thirty large Malaga grapes, and pour half a pint of boiling water upon them; cover them closely and let them steep until the water is cold.

2. Pour half a pint of boiling water upon one tablespoonful of currant jelly, and stir until the jelly is dissolved.

3. Cranberries and barberries may be used in the same way to make very refreshing acid drinks for persons recovering from fevers.

DRAUGHTS FOR THE FEET.

Take a large leaf from the horse-radish plant, and cut out the hard fibres that run through the leaf; place it on a hot shovel for a moment to soften it, fold it, and fasten it closely in the hollow of the foot by a cloth bandage.

Burdock leaves, cabbage leaves, and mullein leaves, are used in the same manner, to alleviate pain and promote perspiration.

Garlics are also made for draughts by pounding them, placing them on a hot tin plate for a moment to sweat them, and binding them closely to the hollow of the foot by a cloth bandage.

Draughts of onions, for infants, are made by roasting onions in hot ashes, and, when they are quite soft, peeling off the outside, mashing them, and applying them on a cloth as usual.

POULTICES.

A Bread and Milk Poultice.--Put a tablespoonful of the crumbs of stale bread into a gill of milk, and give the whole one boil up. Or, take stale bread crumbs, pour over them boiling water and boil till soft, stirring well; take from the fire and gradually stir in a little glycerine or sweet oil, so as to render the poultice pliable when applied.

A Hop Poultice.--Boil one handful of dried hops in half a pint of water, until the half pint is reduced to a gill, then stir into it enough Indian meal to thicken it.

A Mustard Poultice.--Into one gill of boiling water stir one tablespoonful of Indian meal; spread the paste thus made upon a cloth and spread over the paste one teaspoonful of mustard flour. If you wish a mild poultice, use a teaspoonful of mustard as it is prepared for the table, instead of the mustard flour.

Equal parts of ground mustard and flour made into a paste with warm water, and spread between two pieces of muslin, form the indispensable mustard plaster.

A Ginger Poultice.--This is made like a mustard poultice, using ground ginger instead of mustard. A little vinegar is sometimes added to each of these poultices.

A Stramonium Poultice.--Stir one tablespoonful of Indian meal into a gill of boiling water and add one tablespoonful of bruised stramonium seeds.

Wormwood and Arnica are sometimes applied in poultices. Steep the herbs in half a pint of cold water and when all their virtue is extracted stir in a little bran or rye meal to thicken the liquid; the herbs must not be removed from the liquid.

This is a useful application for sprains and bruises.

Linseed Poultice.--Take four ounces of powdered linseed and gradually sprinkle it into a half pint of hot water.

A REMEDY FOR BOILS.

An excellent remedy for boils is water of a temperature agreeable to the feelings of the patient. Apply wet linen to the part affected and frequently renew or moisten it. It is said to be the most effectual remedy known. Take inwardly some good blood purifier.

CURE FOR RINGWORMS.

Yellow dock, root or leaves, steeped in vinegar, will cure the worst case of ringworm.

HEALTH-SUGGESTIONS.

HOW COLDS ARE CAUGHT.

A great many cannot see why it is they do not take a cold when exposed to cold winds and rain. The fact is, and ought to be more generally understood, that nearly every cold is contracted indoors, and is not directly due to the cold outside, but to the heat inside. A man will go to bed at night feeling as well as usual and get up in the morning with a royal cold. He goes peeking around in search of cracks and keyholes and tiny drafts. Weather-strips are procured, and the house made as tight as a fruit can. In a few days more the whole family have colds.

Let a man go home, tired or exhausted, eat a full supper of starchy and vegetable food, occupy his mind intently for a while, go to bed in a warm, close room, and if he doesn't have a cold in the morning it will be a wonder. A drink of whisky or a glass or two of beer before supper will facilitate matters very much.

People swallow more colds down their throats than they inhale or receive from contact with the air, no matter how cold or chilly it may be. Plain, light suppers are good to go to bed on, and are far more conducive to refreshing sleep than a glass of beer or a dose of chloral. In the estimation of a great many this statement is rank heresy, but in the light of science, common sense and experience it is gospel truth.

Pure air is strictly essential to maintain perfect health. If a person is accustomed to sleeping with the windows open there is but little danger of taking cold winter or summer. Persons that shut up the windows to keep out the "night air" make a mistake, for at night the only air we breathe is "night air," and we need good air while asleep as much or even more than at any other time of day. Ventilation can be accomplished by simply opening the window an inch at the bottom and also at the top, thus letting the pure air in, the bad air going outward at the top. Close, foul air poisons the blood, brings on disease which often results in death; this poisoning of the blood is only prevented by pure air, which enters the lungs, becomes charged with waste particles, then thrown out, and which are poisoning if taken back again. It is estimated that a grown person corrupts one gallon of pure air every minute, or twenty-five barrels full in a single night, in breathing alone.

Clothes that have been worn through the day should be changed for fresh or dry ones to sleep in. Three pints of moisture, filled with the waste of the body, are given off every twenty-four hours, and this is mostly absorbed by the clothing. Sunlight and exposure to the air purifies the clothing of the poisons which nature is trying to dispose of, and which would otherwise be brought again into contact with the body.

Colds are often taken by extreme cold and heat, and a sudden exposure to cold by passing from a heated room to the cold outside air. Old and weak persons, especially, should avoid such extreme change. In passing from warm crowded rooms to the cold air, the mouth should be kept closed, and all the breathing done through the nostrils only, that the cold air may be warmed before it reaches the lungs, or else the sudden change will drive the blood from the surface of the internal organs, often producing congestions.

Dr. B. I. Kendall writes that "the temperature of the body should be evenly and properly maintained to secure perfect health; and to accomplish this purpose requires great care and caution at times. The human body is, so to speak, the most delicate and intricate piece of machinery that could possibly be conceived of, and to keep this in perfect order requires constant care. It is a fixed law of nature that every violation thereof shall be punished; and so we find that he who neglects to care for his body by protecting it from sudden changes of weather, or draughts of cold air upon unprotected parts of the body, suffers the penalty by sickness, which may vary according to the exposure and the habits of the person, which affect the result materially; for what would be an easy day's work for a man who is accustomed to hard labor, would be sufficient to excite the circulation to such an extent in a person unaccustomed to work, that only slight exposure might cause the death of the latter when over-heated in this way; while the same exercise and exposure to the man accustomed to hard labor might not affect him. So, we say, be careful of your bodies, for it is a duty you owe to yourselves, your friends, and particularly to Him who created you. When your body is over-heated and you are perspiring, be very careful about sitting down to 'cool off,' as the custom of some is, by removing a part of the clothing and sitting in a cool place, and perhaps where there is a draught of air passing over your body. The proper way to 'cool off' when over-heated is to put on more clothing, especially if you are in a cool place; but never remove a part of the clothing you have already on. If possible get near a fire where there is no wind blowing, and dry off gradually, instead of cooling off suddenly, which is always dangerous."

Many colds are taken from the feet being damp or wet. To keep these extremities warm and dry is a great preventative against the almost endless list of disorders which come from a "slight cold." Many imagine if their feet are not thoroughly wet, there will be no harm arising from mere dampness, not knowing that the least dampness is absorbed into the sole, and is attracted nearer the foot itself by its heat, and thus perspiration is dangerously checked.

WATER.

All beings need drink as much as they need food, and it is just as necessary to health as pure air; therefore the water should be boiled or filtered before being drank. Rain-water filtered is probably the best attainable. Boiling the water destroys the vegetable and animal matter, and leaves the mineral matter deposited on the bottom of the vessel containing it; therefore it leaves it clear from poisonous substances.

REGULATION IN DIET.

The food we eat is a very important item, and one which it would be difficult to arrange any rule for which would apply to all persons under different circumstances. In health, it is safer to eat by instinct rather than to follow any definite rules. While there are many who have a scanty living, with a small variety of food, there is a large number who have an abundance and a large variety. The former class, in many cases, live miserable lives, either to hoard up for miserly purposes the money which might make them happy, or in some cases through poverty; while the latter class, as a rule, have better health and have much more enjoyment in this life, unless it be some who are gluttonous, and make themselves miserable by abusing the blessings they should enjoy. Avoid extremes in living too free or scanty; have a good nourishing diet and a sufficient quantity, and it should always be properly cooked; for if the cooking is poorly done, it affects not only the nutritious qualities, but is not so easily digested, thus making food, which is originally the best kind, of very little value to us, and with very poor cooking it is sometimes a positive injury.

It is very important that the food be taken with regularity at the accustomed time. Be careful not to take too much drink during any meal, but, if thirsty, drink water before meal time so that you will not care for it until some time after eating, as it is a bad plan to drink much either during or for a little time after the meal is taken. It is a very bad plan to hurry in eating, because by so doing the food is not properly masticated; it is better to be a long time in eating and chew the food well.

Dr. B. I. Kendall, Enosburg Falls, Vt.

HOW TO USE HOT WATER.

One of the simplest and most effectual means of relieving pain is by the use of hot water, externally and internally, the temperature varying according to the feelings of the patient. For bruises, sprains, and similar accidental hurts, it should be applied immediately, as hot as can be borne, by means of a cloth dipped in the water and laid on the wounded part, or by immersion, if convenient, and the treatment kept up until relief is obtained. If applied at once, the use of hot water will generally prevent, nearly, if not entirely, the bruised flesh from turning black. For pains resulting from indigestion, and known as wind colic, etc., a cupful of hot water, taken in sips, will often relieve at once. When that is insufficient, a flannel folded in several thicknesses, large enough to fully cover the painful place should be wrung out of hot water and laid over the seat of the pain. It should be as hot as the skin can bear without injury, and be renewed every ten minutes or oftener, if it feels cool, until the pain is gone. The remedy is simple, efficient, harmless, and within the reach of every one; and should be more generally used than it is. If used along with common sense, it might save many a doctor's bill, and many a course of drug treatment as well.

GROWING PAINS CURED.

Following in our mother's footsteps, we have been routed night after night from our warm quarters, in the dead of winter, to kindle fires and fill frosty kettles from water-pails thickly crusted with ice, that we might get the writhing pedal extremities of our little heir into a tub of water as quickly as possible. But lately we have learned that all this work and exposure is needless. We simply wring a towel from salted water--a bowl of it standing in our sleeping room, ready for such an emergency--wrap the limb in it from the ankle to knee, without taking the child from his bed, and then swathe with dry flannels, thick and warm, tucking the blankets about him a little closer, and relief is sure.

Good Housekeeping.

HOW TO KEEP WELL.

Don't sleep in a draught.

Don't go to bed with cold feet.

Don't stand over hot-air registers.

Don't eat what you do not need, just to save it.

Don't try to get cool too quickly after exercising.

Don't sleep in a room without ventilation of some kind.

Don't stuff a cold lest you should be next obliged to starve a fever.

Don't sit in a damp or chilly room without a fire.

Don't try to get along without flannel underclothing in winter.

DIPHTHERIA.

A gargle of sulphur and water has been used with much success in cases of diphtheria. Let the patient swallow a little of the mixture. Or, when you discover that your throat is a little sore, bind a strip of flannel around the throat, wet in camphor, and gargle salt and vinegar occasionally.

COLDS AND HOARSENESS.

Borax has proved a most effective remedy in certain forms of colds. In sudden hoarseness or loss of voice in public speakers or singers, from colds, relief for an hour or so may be obtained by slowly dissolving, and partially swallowing, a lump of borax the size of a garden pea, or about three or four grains held in the mouth for ten or fifteen minutes before speaking or singing. This produces a profuse secretion of saliva or "watering" of the mouth and throat, just as wetting brings back the missing notes to a flute when it is too dry.

A flannel dipped in boiling water and sprinkled with turpentine, laid on chest as quickly as possible, will relieve the most severe cold or hoarseness.

Another simple, pleasant remedy is furnished by beating up the white of one egg, adding to it the juice of one lemon, and sweetening with white sugar to taste. Take a teaspoonful from time to time. It has been known to effectually cure the ailment.

Or bake a lemon or sour orange twenty minutes in a moderate oven. When done, open at one end and take out the inside. Sweeten with sugar or molasses. This is an excellent remedy for hoarseness.

An old time and good way to relieve a cold is to go to bed and stay there, drinking nothing, not even water, for twenty-four hours, and eating as little as possible. Or go to bed, put your feet in hot mustard and water, put a bran or oatmeal poultice on the chest, take ten grains of Dover's powder, and an hour afterwards a pint of hot gruel; in the morning, rub the body all over with a coarse towel, and take a dose of aperient medicine.

Violet, pennyroyal or boneset tea, is excellent to promote perspiration in case of sudden chill. Care should be taken next day not to get chilled by exposure to fresh out-door air.

MOLASSES POSSET.

This old-fashioned remedy for a cold is as effectual now as it was in old times. Put into a saucepan a pint of the best West India molasses, a teaspoonful of powdered white ginger and a quarter of a pound of fresh butter. Set it over the fire and simmer it slowly for half an hour, stirring it frequently. Do not let it come to a boil. Then stir in the juice of two lemons, or two tablespoonfuls of vinegar; cover the pan and let it stand by the fire five minutes longer. This is good for a cold. Some of it may be taken warm at once, and the remainder kept at hand for occasional use.

It is the preparation absurdly called by the common people stewed quaker.

Half a pint of strained honey mixed cold with the juice of a lemon and a tablespoonful of sweet oil, is another remedy for a cold; a teaspoonful or two to be taken whenever the cough is troublesome.

COUGH SYRUP.

Syrup of squills four ounces, syrup of tolu four ounces, tincture of bloodroot one and one-half ounces, camphorated tincture of opium four ounces. Mix. Dose for an adult, one teaspoonful repeated every two to four hours, or as often as necessary.

LEANNESS.

Is caused generally by lack of power in the digestive organs to digest and assimilate the fat-producing elements of food. First restore digestion, take plenty of sleep, drink all the water the stomach will bear in the morning on rising, take moderate exercise in the open air, eat oatmeal, cracked wheat, graham mush, baked sweet apples, roasted and broiled beef, cultivate jolly people, and bathe daily.

FOR TOOTHACHE.

The worst toothache, or neuralgia, coming from the teeth may be speedily and delightfully ended by the application of a bit of clean cotton saturated in a solution of ammonia to the defective tooth. Sometimes the late sufferer is prompted to momentary laughter by the application, but the pain will disappear.

Alum reduced to a powder, a teaspoonful of the powder and an equal quantity of fine salt well mixed, applied to the gums by dipping your moistened finger in the mixed powder; put some also in the tooth, and keep rubbing the gums with it; it scarcely ever fails to cure.

TO CURE A STING OF A BEE OR WASP.

Bind on common baking soda, dampened with water. Or mix common earth with water to about the consistency of mud.

TO CURE EARACHE.

Take a bit of cotton batting, put on it a pinch of black pepper, gather it up and tie it, dip it in sweet oil, and insert it in the ear; put a flannel bandage over the head to keep it warm; it often gives immediate relief.

Tobacco smoke, puffed into the ear, has often been effectual.

Another remedy: Take equal parts of tincture of opium and glycerine. Mix, and from a warm teaspoon drop two or three drops into the ear, stop the ear tight with cotton, and repeat every hour or two. If matter should form in the ear, make a suds with castile soap and warm water, about 100° F., or a little more than milk warm, and have some person inject it into the ear while you hold that side of your head the lowest. If it does not heal in due time, inject a little carbolic acid and water in the proportion of one drachm of the acid to one pint of warm water each time after using the suds.

CROUP.

Croup, it is said, can be cured in one minute, and the remedy is simply alum and sugar. Take a knife or grater and shave off in small particles about a teaspoonful of alum; then mix it with twice its amount of sugar, to make it palatable, and administer it as quickly as possible. Almost instantaneous relief will follow. Turpentine is said to be an excellent remedy for croup. Saturate a piece of flannel and apply it to the chest and throat, and take inwardly three or four drops on a lump of sugar.

Another remedy.--Give a teaspoonful of ipecacuanha wine every few minutes, until free vomiting is excited.

Another recipe said to be most reliable: Take two ounces of the wine of ipecac, hive syrup four ounces, tincture of bloodroot two ounces. Mix it well.

Dose for a child one year old, five to ten drops; two years, eight to twelve drops; three years, twelve to fifteen drops; four years, fifteen to twenty drops; five years, twenty to twenty-five drops, and older children in proportion to age. Repeat as often as shall be necessary to procure relief. If it is thought best to produce vomiting, repeat the dose every ten or fifteen minutes for a few doses.

BURNS AND SCALDS.

A piece of cotton wadding, spread with butter or sweet oil, and bound on the burn instantly, will draw out the pain without leaving a scar; also a handful of flour, bound on instantly, will prevent blistering. The object is to entirely exclude the air from the part affected. Some use common baking-soda, dry or wet, often giving instant relief, withdrawing the heat and pain. Another valuable remedy is to beat the yellow of an egg into linseed oil, and apply it with a feather on the injured part frequently. It will afford ready relief and heals with great rapidity. Some recommend the white part of the egg, which is very cooling and soothing, and soon allays the smarting pain. It is the exposure of the part coming in contact with the air that gives the extreme discomfort experienced from ordinary afflictions of this kind, and anything which excludes air and prevents inflammation is the thing to be at once applied.

TO STOP THE FLOW OF BLOOD.

For a slight cut there is nothing better to control the hemorrhage than common unglazed brown wrapping paper, such as is used by marketmen and grocers; a piece to be bound over the wound. A handful of flour bound on the cut. Cobwebs and brown sugar, pressed on like lint. When the blood ceases to flow, apply arnica or laudanum.

When an artery is cut the red blood spurts out at each pulsation. Press the thumb firmly over the artery near the wound, and on the side toward the heart. Press hard enough to stop the bleeding, and wait till a physician comes. The wounded person is often able to do this himself, if he has the requisite knowledge.

GRAVEL.

Into a pint of water put two ounces of bicarbonate of soda. Take two tablespoonfuls in the early forenoon, and the same toward night; also drink freely of water through the day. Inflammation of the kidneys has been successfully treated with large doses of lime-water.

Persons troubled with kidney difficulty should abstain from sugar and the things that are converted into sugar in digestion, such as starchy food and sweet vegetables.

SORE THROAT.

Everybody has a cure for this trouble, but simple remedies appear to be most effectual. Salt and water is used by many as a gargle, but a little alum and honey dissolved in sage tea is better. An application of cloths wrung out of hot water and applied to the neck, changing as often as they begin to cool, has the most potency for removing inflammation of anything we ever tried. It should be kept up for a number of hours; during the evening is usually the most convenient time for applying this remedy.

Cut slices of salt pork or fat bacon, simmer a few minutes in hot vinegar, and apply to throat as hot as possible. When this is taken off as the throat is relieved, put around a bandage of soft flannel. A gargle of equal parts of borax and alum, dissolved in water, is also excellent. To be used frequently.

Camphorated oil is an excellent lotion for sore throat, sore chest, aching limbs, etc. For a gargle for sore throat, put a pinch of chlorate of potash in a glass of water. Gargle the throat with it twice a day, or oftener, if necessary.

WHOOPING COUGH.

Two level tablespoonfuls of powdered alum, two-thirds of a cupful of brown sugar, dissolved in two quarts of water; bottle and put in a dark closet where it is cool.

For a child one year old, a teaspoonful three times a day on an empty stomach. For a child two years old, two teaspoonfuls for a dose. For a child five years old, a tablespoonful. The state of the bowels must be attended to, and the doses repeated accordingly. No other medicine to be taken, except an emetic, at first, if desirable. Except in the case of an infant, a milk diet is to be avoided.

DIARRHOEA.

Take tincture of Jamaica ginger one ounce, tincture of rhubarb one ounce, tincture of opium half ounce, tincture of cardamom one and one-half ounces, tincture of kino one ounce. Mix. Dose for an adult, half to one teaspoonful, repeated every two to four hours; and for children one year old, five drops; two years old, five to ten drops; three years old, ten to twelve drops, and older children in proportion to age.

FOR CONSTIPATION.

One or two figs eaten fasting is sufficient for some, and they are especially good in the case of children, as there is no trouble in getting them to take them. A spoonful of wheaten bran in a glass of water is a simple remedy, and quite effective, taken half an hour before breakfast; fruit eaten raw; partake largely of laxative food; exercise in the open air; drink freely of cold water during the day, etc. It is impossible to give many of the numerous treatments in so short a space, suffice it to say that the general character of our diet and experience is such as to assure us that at least one-quarter of the food that we swallow is intended by nature to be evacuated from the system; and if it is not, it is again absorbed into the system, poisoning the blood and producing much suffering and permanent disease. The evacuation of the bowels daily, and above all, regularity, is therefore all important to aid this form of disorder.

RELIEF FROM ASTHMA.

Sufferers from asthma should get a muskrat skin and wear it over their lungs with the fur side next to the body. It will bring certain relief.

Or soak blotting paper in saltpetre water, then dry, burning at night in the patient's bedroom.

Another excellent recipe: Take powdered liquorice root, powdered elecampane root, powdered anise-seed, each one drachm, powdered ipecac ten grains, powdered lobelia ten grains; add sufficient amount of tar to form into pills of ordinary size. Take three or four pills on going to bed. An excellent remedy for asthma or shortness of breath.

RECIPES FOR FELONS.

Take common rock salt, as used for salting down pork or beef, dry in an oven, then pound it fine and mix with spirits of turpentine in equal parts; put it in a rag and wrap it around the parts affected; as it gets dry put on more, and in twenty-four hours you are cured. The felon will be dead.

Or purchase the herb of stramonium at the druggist's; steep it and bind it on the felon; as soon as cold, put on new, warm herbs. It will soon kill it, in a few hours at least.

Or saturate a bit or grated wild turnip, the size of a bean, with spirits of turpentine, and apply it to the affected part. It relieves the pain at once; in twelve hours there will be a hole to the bone, and the felon destroyed; then apply healing salve, and the finger is well.

Another Way to Cure a Felon: Fill a tumbler with equal parts of fine salt and ice; mix well. Sink the finger in the centre, allow it to remain until it is nearly frozen and numb; then withdraw it, and when sensation is restored, renew the operation four or five times, when it will be found the disease is destroyed. This must be done before pus is formed.

A simple remedy for felons, relieving pain at once, no poulticing, no cutting, no "holes to the bone," no necessity for healing salve, but simple oil of cedar applied a few times at the commencement of the felon, and the work is done.

REMEDY FOR LOCKJAW.

If any person is threatened or taken with lockjaw from injuries of the arms, legs or feet, do not wait for a doctor, but put the part injured in the following preparation: Put hot wood-ashes into water as warm as can be borne; if the injured part cannot be put into water, then wet thick folded cloths in the water and apply them to the part as soon as possible, at the same time bathe the backbone from the neck down with some laxative stimulant--say cayenne pepper and water, or mustard and water (good vinegar is better than water); it should be as hot as the patient can bare it. Don't hesitate; go to work and do it, and don't stop until the jaws will come open. No person need die of lockjaw if these directions are followed.

Cure for Lockjaw, Said to be Positive.--Let anyone who has an attack of lockjaw take a small quantity of spirits of turpentine, warm it, and pour it in the wound--no matter where the wound is or what its nature is--and relief will follow in less than one minute. Turpentine is also a sovereign remedy for croup. Saturate a piece of flannel with it, and place the flannel on the throat and chest--- and in very severe cases, three to five drops on a lump of sugar may be taken internally.

BLEEDING AT THE NOSE.

Roll up a piece of paper and press it under the upper lip. In obstinate cases, blow a little gum arabic up the nostril through a quill, which will immediately stop the discharge; powdered alum, dissolved in water, is also good. Pressure by the finger over the small artery near the ala (wing) of the nose on the side where the blood is flowing, is said to arrest the hemorrhage immediately. Sometimes by wringing a cloth out of very hot water and laying it on the back of the neck, gives relief. Napkins wrung out of cold water must be laid across the forehead and nose, the hands dipped in cold water, and a bottle of hot water applied to the feet.

TO TAKE CINDERS FROM THE EYE.

In most cases a simple and effective cure may be found in one or two grains of flax-seed, which can be placed in the eye without pain or injury. As they dissolve, a glutinous substance is formed, which envelops any foreign body that may be under the lid, and the whole is easily washed out. A dozen of these seeds should constitute a part of every traveler's outfit.

Another remedy for removing objects from the eye: Take a horse-hair and double it, leaving a loop. If the object can be seen, lay the loop over it, close the eye, and the mote will come out as the hair is withdrawn. If the irritating object cannot be seen, raise the lid of the eye as high as possible and place the loop as far as you can, close the eye and roll the ball around a few times, draw out the hair, and the substance which caused the pain will be sure to come with it. This method is practiced by axemakers and other workers in steel.

Montreal Star.

EYE-WASHES.

The best eye-wash for granulated lids and inflammation of the eyes is composed of camphor, borax and morphine, in the following proportions: To a large wine-glass of camphor water--not spirits--add two grains of morphine and six grains of borax. Pour a few drops into the palm of the hand, and hold the eye in it, opening the lid as much as possible. Do this three or four times in twenty-four hours, and you will receive great relief from pain and smarting soreness. This recipe was received from a celebrated oculist, and has never failed to relieve the most inflamed eyes.

Another remedy said to be reliable: A lump of alum as large as a cranberry boiled in a teacupful of sweet milk, and the curd used as a poultice, is excellent for inflammation of the eyes.

Another wash: A cent's worth of pure, refined white copperas dissolved in a pint of water, is also a good lotion; but label it poison, as it should never go near the mouth. Bathe the eyes with the mixture, either with the hands or a small piece of linen cloth, allowing some of the liquid to get under the lids.

Here is another from an eminent oculist: Take half an ounce of rock salt and one ounce of dry sulphate of zinc; simmer in a clean, covered porcelain vessel with three pints of water until all are dissolved; strain through thick muslin; add one ounce of rose-water; bottle and cork it tight. To use it, mix one teaspoonful of rain-water with one of the eye-water, and bathe the eyes frequently. If it smarts too much, add more water.

SUNSTROKE.

Wrap a wet cloth bandage over the head; wet another cloth, folded small, square, cover it thickly with salt, and bind it on the back of the neck; apply dry salt behind the ears. Put mustard plasters to the calves of the legs and soles of the feet. This is an effectual remedy.

TO REMOVE WARTS.

Wash with water saturated with common washing-soda, and let it dry without wiping; repeat frequently until they disappear. Or pass a pin through the wart and hold one end of it over the flame of a candle or lamp until the wart fires by the heat, and it will disappear.

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