1. food and drink
2. desserts and baking

Ithenew
""-"^
'
PUBLIC
L"
American
A8T0R,
TILDEN
LEN
FOUND
18"7
Dainties
AND
HOW
TO
PREPARE
1897.
THEM
Tin:
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yokk
LIBKAKY
PL'B-LIC
965842A
AND
LENOX
A8TOR.
MiA'l'IUNB
FOl
TILDEN
L
1'JiiS
B
LONDON:
THE
WORKS
WHEATSHEAV
:
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LONDON
TYPING
YARD,
22,
COMPANY,
FARRINGDON
STREET,
E.C.
PREFACE.
":o
In
these
American
sweet
cranberries
these
found
in
so
and
the
Of
course
for
instance,
shell
are
much
under
the
Stars
many
of
of
some
to
"
the
chef
these
the
or
and
will
them
which
be
given
very
regions
"
of
of
for
are
there
and
homely,
in
for
the
they
none
British
traveller
for
them
cookery,
is
varying
degrees
dishes,
aspiring
or
of
making
pages.
every-day
of
are
dishes
many
are
less,
use-
terrapin,
following
simple,
and
be
when
directions
the
which
cooking
-class"
in
dients
ingre-
"
would
"high
"
the
grains
ducks,
by
found
fruits.
all
It
fare.
but
Stripes,
and
and
back
;
our
"
directions
canvas
sweet
among
tins
in
appreciated
recipes
dom,
bill
give
succulent
vegetables
even
bring
luscious,
the
see
the
vegetables
unprocurable
which
All
to
crabs,
absolutely
not
American
an
of
list
fruits,
to
may
condition,
first-rate
hope
the
tion
prepara-
now
appearance
"
fish,
into
enter
in
and
the
specialties
England
welcome
have
for
recipes
rosy
in
sights
greyhounds
melon,
meagre
familiar
American
may
and
pumpkins,
Atlantic
we
their
we
"
to
water
rather
present
other
future
near
few
a
The
making
corn,
of
peaches
pink-hearted
soft
perhaps
useful.
Galifornian
quite
when
transit,
rapid
golden
becoming
market,
of
increasingly
potatoes,
are
London
be
of
days
:-
French
excellence
PBEFACE.
IT
the
make
skill
well
too
little
and
tion
is
the
as
might
one
should
hold
of
these
the
cups
Two
cups
Two
cups
piece
of
for
If
pint.
this
table
of
Weights
of
flour
of
sugar
of
butter
weigh
tin
emplo;
the
to
easily
Measures.
pound.
weigh
weigh
size
pound.
one
one
of
pound.
an
egg
weighs
ounces.
A
tablespoonful
of
butter
done
:
one
weighs
one
\
cup
preferred
be
1
uncer
so
usually
may
and
the
butter
is
t
has
graduated
a
is
it
pro
rather
not
procurable
not
to
method
It is
marked
following
Table
Four
a
cooks
that
appear,
is
makin
the
spoons,
recipes.
ingredients
consulting
and
cups
plainly
half
different
A
sight
divisions
the
in
following
first
at
Atlantic
Trans-
speci
kinds.
consequently
;
the
in
Where
the
o'
them
weigh
with
custom
found
for
American
ingredients
their
adopted
novel
of
portion
be
directions
contain
and
the
will
only
cake-makin
in
and
cakes
if t
occasion
cook
remark,
to
to
dainty
It
need
wc
and
tables,
this
on
American
devoted
complete,
to
to
"
be
them
of
many
English
on
not
the
known
book
many
change
of
but
over,
it will
appear,
The
world
pleasant
a
once
the
same
"
ounce.
w
Dainties.
American
PART
I.
SOUPS.
of
Bisque
Two
medium-sized
One
quart
One
tablespoonful
Two
tablespoonfuls
One
teaspoonful
One
quarter
One
the
Cut
dice
into
pint
a
pint
it in
the
the
flour
and
for
ten
the
through
the
soup
a
dice
in
pepper.
cayenne.
Boil
the
rubbed
bright
a
strainer
pink
and
the
colour
serve.
the
of
coral
and
milk
on
and
and
use
;
pour
body
adding
after
it
which
the
pepper.
enough
over
and
paper
thicken
from
water
the
minutes,
twenty
salt
quarter-inch
bones
together,
the
with
into
the
boil
Put
away.
milk
coral
tureen,
;
Strain
dry
a
and
water
minutes.
to
of
lobster
of
meat
butter
add
of
same
teaspoonful
a
oven.
and
flour.
salt, the
pieces
boils
dry
of
water.
cold
of
it
as
of
butter.
of
of
rough
the
put
water
milk.
tender
;
(i.)
lobsters.
of
of
Lobster,
the
with
boil
bones,
Eub
the
to
give
lobster
AMERICAN
Cream
quart
One
tablespoonfulof
One
tablespoonful of butter.
of
celery.
of
milk.
A
slice of onion.
A
bit of
white
boil the
milk
for
and
flour
for ten
Add
Half
fowl
One
Four
with
enough
fowls
into
fowls
to
cover
tender
are
into
into
ham
the
stir into
seasoning.
small
ones.
flour.
salt and
pepper,
piecesas
the
; if
boiled).
pot with
tough,
Put
for fricassee.
fairly.
them
parsley.
of water,
quart
a
Stew
for
until
you
these
or
hour, if the
an
easilycut
can
the breast.
Take
the
out
breasts, leavingthe
the pot, and
add
the
hot.
the
soup
tho
celery in
and
and
little
(3.)
(yolksonly, hard
eggs
the
butter
a
water.
white
Breadcrumbs,
Cut
two
pint of milk.
tablespoonful of
One
the
cooked
Soup.
or
quarts of
Three
in
of ham.
pound
a
smooth
immediately.
serve
large
together,and
Mash
been
the
Chicken
One
rubbed
it is
until
or
milk
minutes.
it has
milk.
minutes
onion, and
the
in which
boiling
thirty
mace,
; cook
water
Strain
pepper.
celery
boilingadd
when
flour.
mace.
the
;
(a.)
Soup,
One
tender
the
Celery
head
Boil
the
of
One
Salt and
cold
DAINTIES.
Keep
white
meat
you
remainder
of
simmering
have
selected.
rest
of the
the
water,
while
you
Eub
the
meat
in
boiling
chop
yolks
up
of
d
soups.
the
hard
boiled
moistening
with
to
these
paste with
a
and
the
the
and
meat
and
pepper
prepared
minutes
Boil
An
old
well
time,
pint
a
and
once
up
fowl
and
hours
shreds,
strain
and
salt
out
white
in
the
boiling
ten
Drop
after
a
ingredients well, add,
of
the
with
thickened
milk
a
for
other
answers
purposes
for this soup.
Clam
Soup.
Twenty-five clams
One
Two
potatoes.
Two
Salt
and
Pare
and
boil with
milk
(freshor tinned).
tablespoonfulsof
tablespoonfulsof
butter
the
and
and
stir them
the
milk
in
been
in, and
boil
and
salt and
and
double
a
for
longer, and
a
half
Bub
saucepan.
boilingfor
and
the
the
longer.
Add
clams.
Boil
(or other
thick
all the
pounds
(5.)
of codfish
white
A
to
serve.
Chowder.
fish).
quarter of a pound
when
on
fifteen minutes
eight minutes
last of
them
put
smoothly together,
Fish
One
flour.
potatoes, and
chop
potatoes have
minutes
butter.
pepper.
flour
pepper
three
(4.)
quart of milk.
Three
the
the
serve.
tough
too
and
parsley.
and
balls,
Mix
soup.
balls.
with
chopped
incorporate the
a
small
to
Season
little
a
to
flour.
reduced
bones.
forcemeat
little at
it into
be
spoon,
breadcrumbs
boiled, in all, two
has
half, if the chicken
wooden
a
little of the
fine
make
soup
with
a
of
handful
a
chopped meat,
When
smooth
eggs
of
pickled pork.
4
AMERICAN
pint of milk.
One
(peeled).
Six potatoes
milk
Twelve
Slice the
and
the
add
in thin
cut
possible ;
another
and
layer
of
on
cover
closelyand
A
previously dipped
One
One
tablespoonfulof
One
small
in
add
To
a
to
the
strainer.
milk, and
until
flour
the
the soda
add
Add
then
be
them.
butter.
the
the
the
pulp
of soda.
to
and
is tender.
for
cook
; stir
ten
well, and
butter, salt, and
tomato.
on
paste, which
smooth
a
Put
boil, reserving first
to
saucepan
boiling milk,
the tomato
should
salt.
double
sufficient to mix
until
tomatoes.
teaspoonful of carbonate
tomatoes
a
or
fish
(6.)
Bisque.
pints of milk.
tablespoonful of flour.
milk
soften
to
water
adc
serving add
biscuits, which
the
Three
the
the
cover
before
minutes
^
all is in.
until
on
to
as
forty-fiveminutes
for
quart tin of
Stew
much
flour, then
so
wi^
shou^
with
One
and
well
dredge
in cold
Mock
slic"
bone
few
pint of milk, and
dredge
cod-fish, which
the
sufficient
boil
layer of
a
from
boiling water
Pepper
and
potatoes, and
the fish is cooked.
the
put in
freed
steaks, and
season
extracted
fat is
all the
salt them,
of
it in the bottom
place
until
layer
a
Pour
the
and
pieces of pork, and
flour ; then
be
fry it
;
Pepper and
potatoes.
salt.
pickled pork,
large saucepan
remove
biscuits.
water
or
Flour, pepper
a
DAINTIES.
Serve
at
rub
pepper
once.
minutes.
through
to
the
:
5
soups.
Tomato
Two
pint of hot
Two
One
the
the
tin.
one
water.
and
tomatoes
flour, butter, and
Stir
together.
seasoning, boil
through
or
flour.
tablespoonful of butter.
teaspoonful of salt.
teaspoonful of sugar.
One
Let
(7.)
tomatoes
tablespoonfulsof
One
x
of fresh
pounds
One
Soup.
sieve, and
a
of bread
fried to
a
Oyster
Three
dozen
to
come
the
with
serve
delicate
fifteen
for
together
the
rub
minutes,
diamond-shaped
slices
colour.
golden
Soup,
tomato
add
boiling mixture,
the
Eub
boil.
a
tablespoonful of
a
into
all
water
No.
I.
(8.)
oysters.
One
quart of milk.
One
tablespoonfulof
flour.
%
piece of butter
Pepper and salt.
A
"
Scald
rises.
and
smooth
pepper.
the
size of
oyster liquor and
the
Add
it
to
the
milk
an
a
in
little water.
of
all
butter
at
Last
add
the
remove
add
Season
the
which
scum
enamelled
an
bring it to boiling-point;
in
egg.
flour rubbed
the
with
oysters
pan,
sauce-
salt
boil
;
and
three
minutes.
Place
and
pour
the
the
soup
Oyster
upon
the
it.
Soup,
quart of milk.
dozen
Three
oysters.
One
bottom
Serve
No.
of
at
II.
the
hot
once.
(9.)
tureen,
O
AMERICAN
One
head
One
small
Half
Half
One
onion.
a
cupful
of
butter.
a
cupful
of
powdered
of
pinch
Salt
and
Chop
the
cracker,
viously
boiled
the
minutes
The
all
the
twenty
celery
and
mentioned
purposes,
may
be
musl
and
skimi
C"
oysters.
Recipes
instead.
as
crumbs
"cracker
0,
be
may
biscuit
known
used
in
and
unsweetened
are
an
serve.
manufacturers,
and
the
o:
(which
minutes
and
Put
strain,
liquor
few
a
fine.
minutes,
oyster
for
cookery,
breadcrumbs
for
crackers"
cream
American
ing
and
longer
biscuit
sauce.
pepper.
seasoning
"
Worcester
cayenne
onion
milk
butter,
"
of
crack*
cream
pepper.
the
finally
celery.
teaspoonful
A
with
of
DAINTIES.
19,
83,
bought
are
crumbs."
and
62
all
at
much
used
If
dc
PART
II.
FISH.
Fried
Three
dozen
Two
of
ounces
and
Pepper
Choose
through
sieve.
it
brown
;
with
season
till all
This
hot,
is very
is
are
breakfast
One
four
or
of
ounce
frying
a
in
and
salt.
Drain
with
lemon.
stale
in
passed
and
pan
fry
till
them
on
dish.
Oysters,
dozen
been
oysters
Garnish
done.
Scalloped
Three
in
and
pepper
favourite
a
the
drop
then
have
butter
the
Put
their
from
and
egg
which
breadcrumbs,
a
when
beaten
in
one
them
Eemove
oysters.
each
dip
browned
paper
salt.
large
;
butter.
breadcrumbs.
Browned
or
oysters.
eggs.
Two
liquor
(10.)
Oysters.
(zz.)
oysters.
butter.
Breadcrumbs.
and
Pepper
Butter
them
the
three
crumbs
well
with
four
or
on
the
pepper,
ready
Have
pie-dish.
a
and
of
salt.
dozen
bottom
salt,
Put
oysters.
of
and
the
crumbs
bread-
fine
some
dish.
sprinkle
with
a
layer
Season
small
8
AMERICAN
pieces
of butter
seasoned, and
of
the
oysters
used, the
are
with
hour
and
last
with
oysters also
and
the
in
of
of
butter.
dish
so
layer being
little
a
little bits
serve
the
the breadcrumbs,
Moisten
crumbs.
an
layer of
a
layer of
a
oyster liquor. Dot
for half
add
then
;
then
until all the
on
DAINTIES.
the
Bake
in which
it is
baked.
Stewed
dozen
Two
One
cup
One
cup
of hot
the
Drain
salt.
and
set
cupful of
milk.
oysters and
Add
boil,
Let
allow
fire and
Four
add
a
off
up
boil
for
mix
;
with
it
little salt and
a
When
saucepan.
the
and
scum
once,
then
three
minutes
this
add
put
is melted,
a
the
in
longer.
take
from
once.
Omelette
Oyster
Twelve
take
when
at
oysters
fire in
it boil
to
serve
the
water,
the
butter, and
the
the
of hot
over
the
to
comes
from
liquor
teacupful
pepper,
it
water.
tablespoonfulsof butter.
Pepper and
small
(12.)
oysters.
of milk.
Two
a
Oysters.
Soufflfe.
(13.)
oysters.
eggs.
tablespoonfuls of milk.
One tablespoonful of butter.
Pepper and salt.
Four
Beat
froth
in
5
they
whites
must
the
of
and
them
seasoning.
to
the
eggs
be stiffenough
lightlythe yolks, which
milk
add
the
Cut
mixture
have
separately
to stand
been
to
beaten
pour
the
whole
stiff
Stir
alone.
with
the oysters into small
and
a
the
pieces
into
the
,
y
pish.
omelette
pan,
in
butter.
The
pan
the
mixture
minutes
the
which
edges
stiffen, but
very
must
you
hot
when
cook
it
it is not
sure
place the
brown,
not
in
pan
the
melted
already
stirring,
only slipping a
make
to
is set
centre
be
must
in, and
without
hive
you
pour
you
for
several
knife
round
the
When
burning.
oven
long enough
Then
fold
the
the
top.
of
Oysters.
and
to
serve
quickly.
Fricassee
dozen
Two
(14.)
oysters.
Two
(yolksonly).
eggs
the size of an
Butter
egg.
tablespoonful of flour.
One
Cayenne
and
pepper
salt.
Lemon-juice.
Nutmeg.
Put
the
they
moment
from
oysters
the
butter
the
up,
sprinkle
well
for
with
liquor.
of
one
the
but
in
in
wire
a
it
boil, separate
a
;
do
beat
whisk,
add
then
mix
fire and
pinch
of
lemon-juice, and
; return
it to
boil.
to
the
Last
Two
One
Three
dozen
cup
oysters.
of milk.
eggs.
Fritters.
the
in
let
a
(15.)
yolks
pepper,
little
grated
and
heat,
fire
of
oyster
the
cayenne
oysters.
Oyster
flour ;
taking colour, stirring
without
it well
allow
not
sifted
a
oysters
it bubbles
of
the
The
colander.
a
tablespoonful
egg
of
through
when
from
teaspoonful
the
and
little salt,
a
eggs,
a
liquor.
their
saucepan,
the
minute
a
Take
nutmeg
to
come
liquor by draining them
Put
it cook
fire in
the
on
all
add
the
10
AMERICAN
Floor
enough
DAINTIES.
make
to
batter.
a
Salt.
the
Drain
of
this
liquor from
add
beaten
the
flour to make
fried
or
whole.
ready
some
Drop
in
fry
to
mixture
all
Drain
hundred
Half
pint
a
Some
at
Serve
Oysters.
t
a
blottii
on
done.
flo
to
tablespoonful
are
be
battel
the
enough
deep
a
Pickled
One
into
brown.
fire until
the
milk.
oysters may
Stir them
delicate
a
before
The
boiling lard
the
to
saltspoonful of salt, and
a
batter.
a
of
quantity
same
half
eggs,
oysters, and
the
verj
(16.)
oysters.
of white
black
vinegar.
and
peppers,
two
three
or
1
mace.
Boil
allow
them
and
out
few
and
them
cover
this is cold
One
with
it
ove
then
minutes,
peppers,
ta
half
a
pint
and
two
or
thre
pour
it
the
over
closely.
Broiled
One
few
a
black
Pour
oysters.
liquor again
When
mace.
the
stand
to
boil the
vinegar, a
of
liquor of
the
Lobster.
(17.)
large or two small lobsters.
tablespoonfulof melted butter.
Flour.
Pepper
Split the
Cover
with
Season
fire until
with
a
and
meat
salt.
of the
melted
pepper
delicate
body
butter,
and
brown,
and
and
salt.
or
if
claws
of the
dredge
Broil
over
wit
1
preferred fry
11
FISH.
little butter,
in the
Two
small
Half
a
flour.
pepper.
of
meat
all
smoothly
butter,
going
be
to
the
into
served
;
fire and
the
Put
seasoning.
little dishes
the
shells in which
or
the
pour
breadcrumbs
with
from
and
pieces.
flour, rubbed
and
onion,
egg
small
into
Bemove
together.
lobster
lobsters
the
well-beaten
the
sprinkle
egg.
onion, chopped fine.
milk,
the
chopped
an
tablespoonfulsof
the
Chop
Boil
size of
the
egg.
and cayenne
Salt
(z8.)
pint of milk.
Three
One
Shell.
the
lobsters.
small
One
in
Lobster
Butter
it is
putting
lobster.
Baked
add
before
hot
frying pan
the
having
dressing over
and
bake
for
it ;
fifteen
minutes.
Lobster
A
Croquettes.
(19.)
lobster.
Two
One
tablespoonfulsof
melted
butter.
egg.
Breadcrumbs
No.
9.
Pepper
cracker
cream
or
crumbs.
(See
)
and
salt.
Mace.
Boiling lard.
To
add
one
the
of
meat
a
salt, and
pepper,
quarter
much
as
of melted
cakes
; roll
powdered
well-boiled
these
cream
Fry
a
little
Mix
and
Form
beaten
cracker
in sufficient
chopped
mace.
breadcrumbs,
butter.
in
lobster
eggt
into
and
crumbs,
boiling
or
small
in
stale
in
lard
with
two
then
to
fine,
this
spoonfuls
tableround
finelycrumbs.
bread-
float them,
12
or
DAINTIES.
AMERICAN
if
preferred,in
with
a
little butter.
hot, garnished
Serve
parsley.
Boil
To
Codfish.
Salt
(20.)
Salt codfish.
Warm
Soak
the
fish for at least twelve
changing
water,
or
water.
when
once
sufficient
for at
slowly
to
least
for
use
prepared dishes,
an
it out
to
water
warm
Then
hour;
several
Next
best
morning,
and
put in
cover
it.
of
pan
sauce-
a
Simmer
it, and
drain
appetising
most
the
among
in lukewarm
twice.
or
fresh, take
sufficiently
with
ready
the water
hours
which
and
it is
easily
codfish
are
balls.
Salt
Codfish
Balls.
(21.)
pound of codfish.
pounds of cold boiled potatoes.
tablespoonfulof melted butter.
One
Two
One
One
egg.
Flour.
Boiling lard.
Shred
finelyone
carefullyremoved
have
you
double
the
quantity
with
them
and
butter
cakes,
pound
fish ; add
the
a
flour
of
well-beaten
of
the
all skin
cold
a
lightly,and
bone.
and
boiled
Mould
fry
till
Chop
Mix
potatoes.
tablespoonful of
egg.
which
codfish, from
flat
round
into
brown
melted
in
boiling
lard.
These
are
form
suitable
an
appetising
for Lenten
Salt-Fish
One
dinners
and
Souffl6.
pint of finelyshredded
Eight potatoes.
breakfast
dish,
or
they
luncheons.
(22.)
boiled
salt codfish.
14
AMERICAN
either
boiling or
firmer
and
Take
piece of
and
lay it
dry,
and
in
moderately
a
ing
in
and
the
outer
with
often
easily it
is done.
the gravy
in the
should
there
walnut
catsup,
the
of
juice
pour
with
white
be
a
the
Cold
enough
and
with
sauce-boat
tablespoonfu
with
sai
fl"
browned
Boil
the
or
little boilingw;
a
water.
;
T
Worcestershire
thicken
cold
a
stir in
"
penetrai
fine brown.
a
add
teaspoonful of
Balls
Fish
halibut
Mashed
fish
once,
up
may
be
sei
or
other
Rissoles.
or
white
(25.)
fish.
potato.
White
sauce.
Pepper
Take
be of
i
together
fork will
a
"
hour, b
an
sauce.
Halibut
1
When
for
baking
a
heated
water
dripping pan
previouslywetted
into
bake
and
lemon,
a
and
"
hours.
it in
Put
six po"-
or
two
skin.
It should
not
for
water
cup.
five
weighing
oven,
butter
tin
or
saucepan
halibut
hot
fiu^
the
is better.
salt
score
of
flesh
the
frying it, as
flavour
the
a
DAINTIES.
and
cold
the
salt.
baked
of
remnants
or
boiled
halil
1
I
shred
cold
it into
mashed
with
flakes, mis
potato, moisten
little milk
a
Form
pepper.
with
and
into
butter
equal quantity
an
with
;
the
season
cakes, flour, and
white
with
fry
brown.
Baked
Stuffed
Shad.
Shad.
Breadcrumbs.
One
egg.
One
tablespoonful of butter.
A
little milk.
sauce
(26.)
salt
to
a
1
15
FISH.
Walnut
catsup.
One
tablespoonful
The
juice
of
a
One
glass
of
sherry.
Pepper,
This
but,
is
when
in
Smithfield
large
in
herbs,
and
of
and
water
basting
with
gravy
dish
with
and
flour,
sherry.
Garnish
the
fish,
in
seen
in
a
and
with
pour
sliced
the
it
a
a
hour,
is
tender
put
up,
boil
and
Take
into
cupful
a
in
up
a
a
the
sauce-boat.
a
the
of
tablespoonful
lemon
lemon.
shad
an
it
you
catsup,
gravy
with
until
while
a
sweet
the
bake
Take
of
juice
Stuff
tin,
water
of
and
pepper
baking
be
breadcrumbs
egg.
tightly,
the
should
grated
burning,
spoonful
and
of
browned.
well
cover
a
England,
be
which
salt,
and
butter
browned
from
it
from
it
and
throughout
often
fish,
beaten
a
Place
keep
the
butter,
with
up.
to
in
known
may
stuffing
milk,
sweet
it
sew
ones
wipe
a
moistened
hot
fine
Make
one.
little
too
Market.
wash,
steeped
fish,
season,
Fish
Clean,
herbs.
sweet
delicious
a
flour.
lemon.
and
salt,
browned
of
glass
thread
of
PART
III.
POULTRY,
Broiled
-
Chicken.
(27.)
chicken.
Spring
Butter.
and
Pepper
Take
a
and
young
butter,
melted
Turn
fire.
the
to
garnish
with
and
water-cress
Chicken
A
One
quart
One
pint
of
of
at
of
butter.
minutes
and
pepper
once
clea
very
salt
hot.
(28.)
milk.
Two
teaspoonfuls
a
and
fowl
done.
milk,
small,
into
water
Make
butter,
Boll
of
baking
powder.
salt.
tablespoonful
salt.
Pie.
fifteen
wit!
flour.
tablespoonfuls
enough
half
the
of
Two
Joint
a
Pot
bright
a
or
serve
rub
i
fowl.
Pepper
in
ten
butter,
with
dress
before
for
side
Split
clean,
perfectly
slowly
other
chicken.
spring
wipe
broil
and
done,
When
tender
back,
the
up
open
salt.
to
it, until
cover
of
salt
a
convenient
crust
baking
lightly,
into
the
by
pieces.
almost
tender.
water
when
and
powder,
and
the
mixing
line
a
"
flour
it
Boil
Put
it
with
saltspoonful
well-buttered
is
17
POULTRY.
with
pudding-basin
then
flour,
is
with
it
season
and
boil
of
the
for
slowly
One
cupful
Two
of
with
chicken
tie
crust,
little
a
until
cloth
a
chicken,
the
dredge
the
Toast.
on
of
remains
of
layer
basin
the
the
over
top
hour.
an
Chicken
The
a
pepper,
layers
with
Cover
in
Put
and
salt
other
full.
it.
cold
(29.)
fowls.
cream
milk.
or
eggs.
Bread.
and
Pepper
A
small
Take
and
the
cream
Cut
an
two
inch
and
basin
absorbed
or
the
in
from
pour
the
a
minced
in
on
a
of
rounds
three
much
a
little
tin
stock
as
this
they
strain
chicken
with
saucepan
to
them
;
when
take
Spread
Serve
a
the
ful
cup-
pinch
a
part
up,
each
hot.
of
heat.
of
three-quarters
them
will
add
a
;
bones
off
and
eggs
bread,
fowls
the
stock
loaf, place
over
butter.
chicken.
and
well-beaten
minced
it
Simmer
hour,
of
boiled
or
finely.
cupful
the
the
put
roasted
an
a
milk,
thick,
as
quickly
with
and
broth,
this
for
To
or
cold
chop
"
Moisten
salt.
of
and
meat
broth.
resulting
butter.
of
remains
trimmings
"
of
of
piece
the
off
cut
salt.
in
a
they
fry
slice
deep
have
them
thinly
PART
IV.
VEGETABLES.
Tinned
tin
One
Half
A
of
the
drain
Put
it
plainly,
serve
the
into
boiling
to
well
Season
the
as
in
corn
corn
milk.
the
of
a
colander
a
saucepan
tinned
Fry
Half
Two
Add
butter.
hot.
serve
just
No.
before
60,
but
frying,
add
one
to
cup
Fritters).
tinned
(32.)
corn.
milk.
flour.
eggs.
Salt
Mix
of
of
(31.)
(Corn
of
cupful
a
cupful
One
of
Bring
usual.
as
Oysters
cupful
piece
and
liquid.
milk.
the
salt, and
by recipe
and
the
remove
the
tin
the
open
Omelette.
beating
corn.
One
egg.
with
and
pepper
plain omelette,
Mock
an
to
add
and
point,
with
after
eggs
of
vegetable,
a
a
Corn
Make
size
salt.
and
Pepper
To
of
butter
of
piece
(30.
corn.
cupful
a
Corn.
the
the
and
pepper.
milk,
corn,
eggs,
and
fry
and
the
flour
mixture
to
a
a
smooth
batter.
tablespoonful
at
19
VEGETABLES.
a
time
in the
same
fried
as
way
oysters, which
they
greatly resemble.
Stewed
One
of fresh
pound
Two
Tomatoes.
one
tin of tomatoes.
(See
No.
or
crackers.
cream
(33.)
teaspoonf al of sugar.
piece of butter the size of
9.)
One
A
Pepper and
salt.
Pour
boiling
skins may
be
easily removed.
in
a
them
put
which
pin, the
Boil
water
with
crushed
for twenty
to
the
and
and
Stuffed
the
crackers,
cream
with
the
rolling-
salt.
serve
as
Tomatoes.
vegetable,
a
separate little plate
a
that
so
peeling them,
powder
a
minutes,
person
tomatoes
After
butter, pepper
sugar,
giving each
the
on
saucepan
been
have
walnut.
a
or
saucer.
(34.)
Tomatoes.
Breadcrumbs.
Butter.
and
Pepper
of fried bread.
Bounds
out
piece neatly
with
inside
the
bread-crumbs,
added,
and
minutes
size of
they
a
five
with
serve
mound
on
top of each
chopped
good
the
on
rounds
shillingpiece.
it with
onion
some
small
some
or
a
Scoop
one.
Mix
salt, and
very
Cut
tomatoes.
spoon.
and
are
tomato
smooth
neat,
of the
small
a
pepper
but
Stuff each
a
out
sized
If liked, a little
of butter.
be
medium
smooth,
Choose
round
salt.
ham
bits
may
without.
mixture,
top.
of fried
heaping
Bake
bread,
for
it in
twenty
about
the
20
AMERICAN
DAINTIES.
Scalloped
of fresh
pound
One
Tomatoes.
(35.)
tomatoes
tin.
one
or
Breadcrumbs.
Butter.
and
Pepper
Peel
the
dish, put
them
cut
layer of
a
them
season
of butter
seasoned
;
dish
dotted
for
Bake
which
and
then
;
Butter
a
layer
of
the
bottom,
sprinkle
with
breadcrumbs,
layer of tomatoes,
also
and
layer being
top
over
pudding
a
on
and
pepper,
full, the
is
so
of
on
crumbs
bread-
bits of butter.
with
half
slices.
sliced tomatoes
the
another
then
the
into
salt
with
tiny bits
until
by pouring boiling water
tomatoes,
and
them,
salt.
hour, and
an
in
serve
the
dish
in
it is baked.
Tomato
Salad.
(36.)
Tomatoes.
Two
eggs
Two
teaspoonfuls
slice the
and
and
the
pour
together
Beat
salad
the
raw
yolks
very
slowly, drop
When
the
mixture
becomes
vinegar.
improvement.
A
them
followingdressing
Add
the
lay
tomatoes,
salt.
in
oil.
tablespoonfuls of vinegar.
Four
bowl,
of salt.
tablespoonfulsof
Six
Peel
(yolksonly).
of
over
the
the
Half
Two
a
cabbage.
eggs.
Salad.
:
and
eggs,
of
cream
tomatoes
serving.
Cabbage
salad
salad
the
oil.
thick, gradually stir
very
the
the
them
over
by drop,
tablespoonful
Pour
in
(37.)
is
a
great
just before
22
AMERICAN
DAINTIES.
Cranberry
One
quart of cranberries.
One
cup
of water.
One
cup
of sugar.
Pick
with
for
Sauce.
the
wash
and
over
in
water
half-an-hour,
cold, with
enamelled
until
Add
turkey
roast
quart of cranberries.
Half
pint of water.
cupfuls of white
the
Pick
Pour
when
if
the
into
with
are
for
neading
of
"
Pies
or
as
a
making
"
One
quart of haricot
One
pound
of
about
forty minutes
or
sieve.
coarse
and
water,
sugar
boiling,
water
may
be
turn
out
required
be
served
sweet.
Pie.
this
will
(41.)
be
found
(No. 72).
Baked
Boston
cold
enamelled
cranberries.
Cranberry jellymay
Cranberry
Directions
the
colander
a
More
sour.
turkey,
"
an
the
and
till soft
use.
in
together
wash
with
wet
for
very
roast
and
through
mould
required
on
is dissolved
strain
a
water
it, boil
into
then
they
(40.)
sugar.
over
sugar
them
and
and
sugar
saucepan.
"
serve
a
Two
put
Jelly.
One
When
and
sugar,
sistency
con-
duck.
or
Cranberry
Put
the
the
are
on
boil
and
saucepan,
cranberries
the
marmalade.
of
cranberries, put them
the
an
or
(39.)
Beans.
beans.
pickled pork.
(42.)
under
the
23
VEGETABLES.
Pick
beans
the
cold
night
in
in
saucepan
a
begin
carefully,wash,
over
In
water.
and
which
soak
all
put
them
on
morning
partiallyboil
split open,
to
the
and
will
them,
take
until
about
they
half-an-
hour.
drain
Then
two
Lancashire
Hot
pork, slash
the
beans.
the
much,
Pot
with
and
boiling water
little salt, but
a
Then
without
them,
put
not
of
too
with
lid,into
a
a
pickled
them
cover
or
middle
it in the
bury
is salt.
pork
of
pound
a
kind
well,
very
one
into
The
jar.
answers
Take
beans
the
,
top of it, and
the
as
etc.
jar.
Season
put
earthenware
holding meal,
for
and
water
brown
round
quart
sold
off the
the
oven.
them
Let
cook
all
slowly
day long, while
alight,occasionallypouring
they get dry.
as
done, but if they
the
warm
be
or
sent
round
for
the
an
entree
to
table
or
before
be
will not
cold
night.
the
sufficiently
they
are
of
the
for
being
left in
They
may
either
in the
middle,
arranged neatly
should
taken
be
from
added
the
brown.
Potatoes.
boiled
be
pork
napkin
a
boiling water
till breakfast
boiling water
Creamed
Four
will
better
the
the
with
two
or
they
all
dish with
No
jar.
hour
an
oven,
in
be
through
oven
be served
wanted
not
will
day, they
next
little
a
night they
By
are
on
fire is
the
(43.)
potatoes.
of milk.
cup
Butter
the size of
One
Pepper and
One
Put
small
a
walnut.
salt.
teaspoonful
the butter
in
a
of flour.
frying-pan,audi
^\ia\i
\\" \svftS"M"
24
AMERICAN
flour
stir the
and
the
in.
smoothly
potatoes
fifteen
DAINTIES.
and
milk,
the
dice.
in
cnt
minutes
Add
for
Simmer
for
hot
serve
seasoning,
ten
or
breakfast
or
luncheon.
Saratoga
Potatoes.
(44.)
Potatoes.
lard.
Boiling
Salt.
Peel
knife
four
As
practice.
some
cold
and
water
ready
a
you
allow
Dry
them
pan
with
venient-
of
thickness
the
to
few
at
note
paper,
slice
them,
them
thoroughly
deep
time,
using
a
until of
pale golden brown,
or
a
if the
two
fat is
them
with
salt
will
keep
several
in the
hot
as
while
days
Fried
boiled
Cold
in
lard.
Put
are
hot.
Potatoes.
the
Fry
minute
Sprinkle
These
required for
Have
in
a
be.
dry place, and
a
in
icecon-
basket.
be
will
it should
as
they
when
oven
which
as
cloth.
frying
a
into
long
clean
a
boiling
potatoes
a
in
requires
throw
as
sharp
a
which
remain
to
with
them
Shoe
potatoes.
raw
potatoes
may
be
heated
re-
use.
(45.)
potatoes.
tablespoonfuls of butter.
One tablespoonful of chopped parsley.
small
One
chopped onion.
Pepper and salt.
Three
Cut
the
potatoes into
Fry
the
onion
and
put
in the
break.
minutes
When
in
the
butter
potatoes.
hot
longer and
large dice,
add
serve
;
Stir
the
very
when
with
and
brown
a
them.
it
remove
fork, but
parsley.
hot.
season
Cook
do
not
two
25
VEGETABLES.
Sacked
Potatoes.
(46.)
Potatoes.
Butter.
Cream.
Salt and
Grated
pepper.
cheese.
Milk.
One
Take
bake
six
egg to every
potatoes.
large, fair potatoes,
till soft
about
"
piece off the top
inside
carefully,
taking care
aside the empty
inside very
butter
of
good pinch
soft with
each
the
about
half
with
grated
cheese
well-beaten
fill the
egg for six
skins
them
return
with
napkin
upon
a
cover
with
a
in
; work
saucepan
to
a
fold of
Baked
Sweet
Sweet
for
potatoes
are
Boil
minutes
deep dish, the caps
the napkin and serve
Sweet
potatoes
as
ring
heat, stir-
scaldinghot
three
Potatoes.
a
it very
stir in
up
mixture, replacing the
oven
a
some
with
pepper,
for each
largepotatoes.
the
the
to
hot
the
teaspoonful of each for
prevent burning. When
to
a
the
out
Mash
into it while
a
milk, and put into
cut
the skin, and
covers.
salt and
Season
and
"
to break
not
clean,
very
Scrape
one.
with
cases
cream,
potato.
every
of
smoothly, working
and
them
forty-fiveminutes
round
set
wash
;
one
once,
caps,
arrange
uppermost,
very
hot.
(47.)
required.
tasted
in
perfectionwhen
baked
jackets,as they are very likelyto be watery
when
such as we are able to buy in
boiled, especially
England. They take from an hour to an hour and a
quarter to bake, and should be served hot, wrapped in
in their
a
napkin, and
eaten
with
butter.
1
26
DAINTIES.
AMERICAN
Boiled
Sweet
(48.)
Potatoes.
Sweet
potatoes.
Salt.
Water.
Sweet
Put
ones.
a
them
and
them,
place
dry
to
time,
the
slices,
Season
a
and
with
a
and
leave
in
of
sending
the
saucepan
table.
to
Meat.
(49.)
until
cooked,
partially
for
meat
the
and
remainder
of
frequently.
Potatoes.
(50.)
potatoes.
butter.
of
cold
nice
very
with
required.
the
sweet
lid
the
peeling
Try
water,
with
Sweet
or
remains
with
before
as
them
boiled
Dripping
make
the
round
Fried
The
drain
off
ordinary
without
minutes.
potatoes
basting
Cold
water
Potatoes
them
put
cold
forty-five
Peel
potatoes
boil
First
to
stove
Sweet
Sweet
then
the
on
them.
Roast
the
soft
when
warm
ajar
for
than
boil
longer
in
on
boil
and
fork,
require
potatoes
fried
salt
a
boiled
breakfast
few
and
minutes
pepper.
or
baked
dish,
in
sweet
cut
butter
potatoes
lengthwise
in
or
dripping.
V.
PART
DISHES.
BREAKFAST
of
One
cup
One
quart
(51.)
Hominy.
Boiled
hominy.
of
water.
Salt.
Soak
morning
a
in
saucepan
same
as
way
oatmeal
boiled
hominy
the
put
in
on
with
Season
and
minutes
the
In
water.
proportions.
five
nearly
the
in
serve
porridge.
Hominy.
Fried
Cold
and
water
above
the
for
Boil
salt.
the
off
pour
cold
in
overnight
hominy
the
(52.)
hominy.
Butter.
Boil
or
as
bowl.
and
pour
When
cold
it
be
bacon
or
with
itself
and
then
may
butter
above,
fat
golden
cut
and
into
slices.
to
Livers
Chickens'
form
either
into
into
will
serve
syrup
hot
when
a
a
small
mould
stiff
in
Fry
a
bacon,
with
jar
little
or
by
it.
accompany
and
Bacon.
of
utilising
(53.)
livers.
Chickens'
Bacon.
Toast.
This
chickens,
is
and
a
dainty
is
a
very
way
appetising
litWe
Wifc
Y"et%
Yrces"fojek
""
^s"^
*
28
AMERICAN
Cut
Boll
some
round
a
the
fried
rashers
liver
in
string,
until
fry
and
string
of
the
the
bacon.
with
is cooked
liver
little
it
tie
bacon,
fasten
or
on
serve
"streaky"
of
strip
a
of
piece
pin, and
Eemove
or
little
with
wooden
thin
very
each
DAINTIES.
tiny
a
through.
of
rounds
toast
bread.
Fried
Bananas.
(54.)
Bananas.
Butter.
wholesome
be
to
and
or
with
with
for
change
the
into
the
bacon,
or
alone,
breakfast
"
Creamed
stewed
they
are
beans
Baked
given
are
among
form
also
the
to
a
Peel
little
butter,
Serve
brown.
Milk.
a
No.
the
American
of
heading
43.
Beans.
properly
(55.)
favourite
under
found
Becipe
Potatoes,"
Boston
Baked
be
It will
dish.
in
milk
in
begin
sure
preferred.
as
Stewed
Potatoes
Potatoes
they
are
bananas.
in
Fry
and
pleasant
they
firm, large
slices.
until
a
and
breakfast,
lengthwise
bacon
make
way
Choose
appreciated.
cut
this
in
prepared
Bananas
(56.)
a
breakfast
Vegetables,
Becipe
dish,
No.
but
42.
"1
30
"
into
cut
toast
these
on
DAINTIES.
rounds
with
these
egg upon
Spread
pastry cutter.
a
finelyminced
some
the stirred
AMERICAN
ham
in
Heap
tongue.
or
mounds,
and
serve
very
hot.
Baked
Eggs.
(59.)
Eggs.
Cream.
Butter.
and
Pepper
Butter
small
some
break
Into
each
each
egg, and
sweet
one
to leave
not
sure
the
One
hot
in
a
tinybits
whites
them
in until
the
Omelette.
the
are
butter,
of
set, but
be
hard.
yolks are
(60.)
few
minutes
two
sides
to
pan.
stir
them
;
leave till set,
then
burning.
prevent
to
the milk
omelette
eggs
cooked,
sufficiently
stand
cook
the
together and
salt.
Put
the
it is very
When
gently
for
a
few
slippinga paletteknife
When
the
the
pan
top.
serve
and
at
When
once.
in
under
the
side
oven
for
is
a
done, fold the
Ten
or
fifteen
altogetherfor cooking.
Savoury
Make
salt
tablespoonfulof thick,
a
tillthe
frying or
in
and
seconds
minutes
and
pepper
oven
the eggs well, add
pour
under
dishes.
eggs.
One
butter
egg,
china
of milk.
tablespoonfuls
saltspoonfulof salt.
tablespoonfulof butter.
Two
Beat
each
on
Plain
Four
laid
new
top sprinklesome
On
in
bake
fireproof brown
a
pour
cream.
and
salt.
in the
same
Omelette.
way
as
the
(61.)
precedingrecipe,only
31
EGGS.
just before
add
frying
parsley and
fine herbs.
Omelette.
Tomato
Half
pound
a
small
One
Five
chopped
tablespoonful of
a
(62.)
(or half
of tomatoes
tin).
a
onion.
chopped
eggs.
powdered
One
(seeNo.
cracker
cream
9)
fine
or
breadcrumbs.
A
piece
of butter
Salt and
Peel
the
minutes
if
with
together
cracker,
eggs
lightly,whites
with
the
in
the
and
together
at
serve
the
into
cold
eggs
in
the
end
out
the
to
each
halves,
parsley
for
to
small
a
when
piece
of
in
hot, pour
very
when
set
butter
fold
the
lightly
once.
Eggs.
fifteen
(63.)
cool.
half to
yolks, rub
egg
them
half
pickle.
heaping
with
a
Then
it in
and
minutes,
the
Kemove
transversely,and
of each
or
the
Beat
butter.
pickle.
water
cucumber
finely
salt.
and
eggs
two
onion,
required.
Cucumber
Boil
thirty
yolks separately, and
stir, and
not
Stuffed
Eggs as
Pepper
and
and
and
pan,
Do
chopped
Melt
tomatoes.
omelette
mixture.
seasoning
for
stew
;
necessary
the
powdered
mix
walnut.
a
pepper.
tomatoes
very
size of
the
make
take
a
it stand
fine, add
pepper
teaspoonful
return
the
little mounds.
chopped pickle.
of
them
throw
the
shells, cut
small
slice
Take
upright.
and
off
salt, and
finely chopped
mixture
Garnish
to
the
with
PART
VII.
PIES.
Plain
One
Half
a
pound
of
lard.
Half
a
pound
of
butter.
teacupful
One
saltspoonful
lard
the
lightly.
for
knife
the
Lay
before
a
size
bits
all
and
on
Fold
cold
a
wc
floi
a
over
the
the
paste
the
until
process
in
pie
of
for
place
but
hoi
an
layer
Then
fill with
may
be.
water.
Cover
together
with
Ornament
the
the
fruit
Moisten
with
a
the
the
pastry
top
fluter
crust
mth.
with
other
or
slight
edges
crust,
or
the
plate
the
top
Bi
smool
Trim
paste.
round
or
plate.
bottom
the
away
(65.)
dinner
the
of
Pie.
earthenware
an
use
Cover
ing edges neatly
it
a
ordinary
an
rolled
knife.
Make
plate,
butter.
or
thinly
ever
out
purpose.
it away
salt
ice-water,
thinly
the
and
using.
For
lard
flour
the
in
To
the
salt.
the
butter
again, repeating
up.
of
into
Boll
the
Spread
ice-water.
with
Wet
dough.
stiff
of
One
Bub
(64.)
flour.
of
quart
Pie-crust.
the
the
and
press
handle
^oint
of
of
33
pies.
in
catting through
in
Bake
hot
a
Plain
a
escape.
Sufficient
for
Pie.
One
(66.;
and
of butter
cup
lard
mixed.
saltspoonful of salt.
One
Rub
lard
the
knife.
into
then
proceed
No.
flour,
the
with
Moisten
and
to
of flour.
cup
Half
the steam
allow
oven.
Pastry
One
places to
cold
in
as
it in with
sufficient
water
the
chop
or
a
roll out,
to
previous recipe
for
crust,
Pie-
64.
Apple
Pastry mad3
I.
No.
Pie,
66.
No.
by Recipe
(67.)
Apples.
Sugar.
Ground
cinnamon.
Butter.
Cover
Pare,
and
core,
fill it.
if
buttered
a
Pour
apples.
small
soft
Butter.
Spice.
Sugar.
the
about
Apple
Pastry made
Six apples.
a
a
thin
layer
slices
enough
cupful
of sugar,
teaspoonful
pieces
with
"
a
of
butter
tablespoonfuls
two
Cover
are
with
with
Season
Dot
apples
them
with
thin
into
cut
Sprinkle
sour.
top.
plate
water
and
bake
minutes.
forty-five
Pie,
No.'
by Recipe
No.
II.
66.
(68.)
crust.
apples
or
ground
about
of
crust
top
of
of
over
to
more
namon.
cinthe
over
the
until
the
34
AMERICAN
Pare,
apples.
Add
Stew
with
cold, fill your
in
or
this
Pie.
Two
cupfuls
lemons
When
bake
thirty-five
(69.)
cupfuls of boilingwater.
Two
of sugar.
and
(grated rind
juice).
piece of butter the size of an
Two
tablespoonfulsof cornflour.
A
Eub
smooth
cornflour
the
stir it into the
and
until
looks
it
and
eggs
juice of
When
Line
making
a
little wall
water,
;
saucepan
the
stir
and
sugar
boiling mixture
the
the
yolks
of
four
grated
rind
and
made
pie-crust,
done
spread
it
the
pastry round
the
formed
three
of the
tablespoonfulsof
two
nicely
a
with
over
mixture
oven
for
sugar,
remaining
and
a
few
minutes
Pie.
made
by Recipe
No.
C6.
the
sugar,
to brown
(70.)
Peaches.
eggs
when
top, sprinklewith
the
Peach
Pastry
Sugar.
the
the
edge.
and
hour.
an
the whites
to
of
shell thus
open
with
return
a
the
add
also
plate with
deep
for half
Beat
little cold
ready
pour
one,
egg.
lemons.
a
Fill the
bake
of
a
in
nearly cold,
white
the
the
Have
together,and
them.
over
with
boilingwater
clear.
rubbed
butter
Sweeten
cinnamon.
and
Two
eggs.
little water.
a
oven.
Lemon
Four
-sized
medium
walnut.
a
nutmeg
with
pie
hot
a
soft with
size of
the
six
quarters
until
butter
Flavour
minutes
into
cut
them
piece of
a
taste.
to
and
core,
DAINTIES.
stiffly
pie ifl
and
slightly.
3o
PIES.
Peel, stone,
with
and
good short
a
Sprinkle with
and
stones
with
of the
two
or
the
among
peach
Cut
peaches.
place these
wise
cross-
in
forty minutes
Bake
peaches.
Serve
oven.
ono
strips,and
into
paste
the
over
Crack
sugar.
pie plate
a
the sliced fruit.
fill it with
and
crust
Lino
peaches.
place the kernels
of the
some
slice the
quick
a
cream.
Peach
or
Apple
Peaches
or
apples.
Pie.
Meringue
(71.)
Pastry.
Sugar.
Three
eggs
Three
tablespoonfuls
(whites only).
of caster
sugar.
Vanilla..
the
Stew
according
Have
to
shell,
crust
with
pie plate lined with
a
for Lemon
as
When
adding
with
Flavour
three
and
to
a
Pie.
pint
of cranberries.
One
cup
of water.
One
cup
of sugar.
pulp
"
cranberries
'about
in
the
slightlybrown.
One
the
half
a
of three
put
Cranberry
Boil
it
tablespoonfuls
vanilla, and
is set
meringue
the whites
over
with
an
the
hour.
form
an
Fill the
69.
for
bake
fruit, and
done, spread
by whipping
froth, and
Sweeten
to
crust
Pie, Eecipe No.
stewed
the
minutes.
soft.
apples until
or
taste.
ready
open
made
peaches
forty
thick
meringue
eggs
to
of
caster
stiff
sugar.
until
oven
Serve
a
the
cold.
(72.)
water
"A"
until
%*"
reduced
%\y^t%,^s"^
36
AMERICAN
taste
and
to
strain
Line
with
in
if sweet
see
through
the
colander
a
cranberries.
the
skins.
short
crust.
Spread
of the
some
paste
fruit.
the
over
Pie.
One
quart of stewed
One
pint
a
Four
Bake
water
of sugar.
cup
The
and
cool, add
When
ginger.
the
has
only
to
well-beaten
to
which
go
be mixed
and
eggs
as
little
through
a
good,
gradually
proportions.
little cinnamon,
a
in
is very
above
the
in
with
Flavour
enough
pumpkin,
milk
boiling
be stewed
it must
tinned
already cooked,
salt.
it is soft
possible until
the
ginger.
is fresh
pumpkin
sieve.
with
of
teaspoonful of
a
as
coarse
pumpkin.
of milk.
teaspoonful
Half
If the
(73.)
eggs.
One
the
ground
if liked,
or
of lemon.
essence
Prepare the
the
crust
69, making
with
remove
forty minutes.
Half
No.
the
Cut
crosswise
place
Pumpkin
is
to
fire
from
Eemove
pie plate with
stewed
strips,and
for
enough.
buttered
a
DAINTIES.
an
the stewed
same
or
Bake
until
is
pumpkin
one
for
squash
made
in
in the
the
Pie, Kecipe
Fill
pastry.
without
a
for
cover
is firm.
(74.)
preciselythe
same
way
as
the
preceding recipe,only substituting
pumpkin.
Mince-meat.
pounds
chopping.
Two
the
custard
Pie.
Squash
This
of
shell
open
pumpkin.
minutes,
forty-five
for Lemon
as
of lean
beef
(75.)
or
tongue, weighed after
VIII.
PART
PUDDINGS.
Chocolate
One
tablespoonfuls
pudding
the
them
smoothly
it in
the
milk
in
dissolved
beaten
of
whites
half
a
the
on
of
of
the
large
One
cup
pint
Three
Bring
the
over
gradually
eggs,
Jew
on.
the
stale
white
of
of
cold
stiff, add
are
and
sugar,
Pudding.
of
cup
they
pudding.
buttered
a
When
set.
until
caster
in
sugar
spread
Slightly
brown
cold.
Serve
oven.
is
the
the
milk,
Bake
eggs.
eggs
cupful
top
cold
custard
the
chocolate,
grated
little
the
the
until
dish
the
in
a
of
yolks
One
One
cornflour.
of
stir
;
Queen's
One
chocolate.
vanilla
eggs.
the
the
sugar.
grated
Three
cornflour
to
of
ounces
Boil
beat
caster
Three
Two
and
of
cupful
a
(77.)
of milk.
quart
Half
Pudding.
(78.)
breadcrumbs.
sugar.
milk.
eggs.
(juice
lemon
the
milk
to
to
sugar
Beat
the
beaten
and
all
and
boiling point
add
crumbs,
rindJS
and
the
remainder
the
yolks,
juice
together
and
and
and
half
pour
of
of
the
it
milk
one
white,
of
the
grated
rind
of
the
^out
\wto
^
\"\x\Xasn"
39
PUDDINGS.
Bake
pudding
dish.
spread
it with
jelly. Whip
and
stiffly,
;
sugar
th9
to
layer
of
add
whites
of
them
two
to
spread smoothly
until it is
oven
Pudding.
Half
an
tin of
harden.
ounce
small
mould.
Three
add
Mix
when
Whip
water.
together, and
where
or
the
Chop
sugar.
all
ice
on
pour
it is cold
to
required.
Orange
Pudding.
(80.)
milk.
eggs.
tablespoonfulsof
Two
with
sugar.
the caster
pieces.
and
pint of
One
return
cold.
little warm
a
Place
out
Banana
and
(79.)
caster
gelatinein
Turn
caster
peaches.
of gelatine.
and
stiffly
wet
a
very
eggs
cream.
a
into
other
or
Decorate
Serve
Peach
Half
peaches
pudding
slightlybrown.
tablespoonfulsof
cream
currant
remaining
th9
jelly.
the
red
cold
tablespoonfulsof
over
Two
Dissolve
When
hour.
the
currant
pint of
One
into
an
thin
a
the
bibs of tha red
tho
for half
caster
sugar.
Vanilla.
Four
Peel
thin
oranges,
bananas
the
shoes.
oranges.
with
Arrange
may
be
them
oranges
When
Whipped
usad
if
and
the
remove
in alternate
layer with
by boilingthe milk,
vanilla.
oranges.
and
Carefully
dish, sprinklingeach
custard
six bananas.
eggs,
cold pour
cream,
preferred.
caster
it
and
over
sweetened
cut
seeds
them
from
layers in
sugar.
sugar.
a
the
glass
Make
a
Flavour
the bananas
and
into
and
flavoured,
40
AMERICAN
Brown
One
cooking apples (chopped).
ground cinnamon.
tablespconfulsof butter.
Two
Chop
apples finely,and
the
bottom
of
buttered
a
with
sugar,
with
breadcrumbs,
and
of
so
(81.)
of sugar.
a cup
teaspconful of
One
the
of
cups
Half
Pudding.
Betty
of breadcrumbs.
cup
Two
DAINTIES.
until
on
the
breadcrumbs
and
bake
and
sugar.
then
dish
is full.
bits
cup
of suet.
One
cup
of milk.
One
cup
of raisins
;
cover
layer of apple,
clcsely
Cover
hot, with
Serve
cream
(82.)
(stoned and
of molasses.
cup
Three
and
a half
cups
butter
butter.
Pudding.
One
of
Sprinkle the top layer
foity minutes.
Troy
at
Sprinkle them
dish.
another
of
them
layer of
a
little bits
and
with
for
pudding
and
cinnamon
put
chopped).
One
One
teaspoonful of
Half a teaspoonful
.
Chop
the
of
the
hot
and
of
Press
water.
mould,
lemon
carbonate
steam
for
of soda.
of salt.
Mix
raisins.
Then
together.
and
carbonate
and
suet
of flour.
the
add
into
three
a
in
One
pint
Two
and
hours.
Two
eggs.
Cups.
of milk.
a
half cups
a
well-buttered
Serve
sauce.
Peach
the
molasses
dissolved
soda
all
of flour.
(83.)
dry
and
gredients
in-
milk,
teaspoonful
pudding
hot
with
41
PUDDINGS.
Half
a
Two
teaspoonfuls
Peaches
Beat
flour
and
fill with
the
batter, put
with
cover
cups
in
and
bake
batter, dust
pan
twenty
minutes
sweetened
A
cake.
of
pint
Half
an
each
with
caster
filled
in
a
half
a
cup
peach,
stand
sugar,
with
half
cups,
the
boiling water,
quick
Serve
oven.
cream.
Charlotte.
Angel
Angel
small
into
butter
melted
the
some
half
baking
a
with
hot
Grease
powder.
salt, and
milk,
the
add
then
thoroughly,
baking
baking powder.
light, add
until
eggs
beat
of
salt.
required.
as
the
;
of
teaspoonful
butter.
melted
of
tablespoonful
One
(See
No.
(84.)
88.
)
cream.
of
ounce
gelatine.
Vanilla.
Crystallised
Caster
Make
sugar.
loaf
a
under
Cakes
When
the*
leaving
of
ounce
cream
;
the
the
gelatine
whole
a
with
in
cold
it and
sweeten
with
and
inches
two
in
according
bake
is cold, cut
cake
Beat
Cover
cake
angel
(No. 88),
gelatine
cream.
of
wall
a
violets.
a
little
until
in
boiled
in
flavour
and
the
top of
icing.
Ornament
the
of
Dissolve
add
into
pour
an
pint
a
vanilla.
boiling water,
from
half
Soak
Whip
with
tin.
carefully out,
centre
water.
recipe
round
a
thickness.
stiffening,and
lid cut
crystallised violets.
the
it
the
to
to
the
centre.
the
the
cake.
Ice
top with
PART
IX.
CAKES.
General
The
is
mixed
with
first
of
bought
the
dissolved
in
Vienna)
sifted
the
The
is
must
not
The
with
tin
well-
Only
required
medium
minutes.
in
be
in
;
to
and
bake
one
then
are
best
very
for
the
the
white
the
and
be
of
which
sugar,
and
caster,
yolks
carbonate
beat
of
in
the
flour
tartar,
and
the
but
it
is
of
soda
(best
whites
cake
is
the
in,
put
minutes.
when
fierce
not
ten
baked
the
door
oven
should
be
lined
length
of
time
paper.
will
teach
the
a
cake,
but,
will
beaten
froth.
hot
brown
well
well-beaten
of
stiff
a
be
should
The
after
which
practice
sized
the
only
added
is
cream
be
opened
buttered
to
cake-
ingredients
is almost
it
Finally
the
should
put
the
should
cakes
and
with
oven
cake
in
success
that
butter
Next
milk.
beaten
eggs
fact
grocer.
next,
come
eggs
the
white
or
reliable
a
which
until
spoon,
delicate
all
of
the
consistency.
creamy
the
in
place
wooden
a
with
care
and
cook's
used.
are
the
In
for
the
together,
materials
a
in
Cakes.
Making
American
the
of
secret
making
for
Directions
take
from
exact
roughly
thirty
speaking,
to
a
forty-five
43
CAKES.
Half
a
Two
One
cup
Three
of sugar.
of milk.
eggs.
and a half cups
of flour.
of tartar.
teaspoonfulsof cream
Three
Two
teaspoonful of
One
the butter
Beat
well
sugar
and
tins,
been
not
than
in
ten
one
following fillingand
Ice
layer.
the
little lemon
with
cake
One
cup
One
egg.
One
teaspoonful of
One
teaspoonful
of
rind
the
with
beaten
egg,
the
water,
and
the
mixture
round
four
These
depth.
cakes
the
When
thinly
of
whites
the
; make
each
between
glaze, flavoured
with
of sugar.
of water.
cup
together
the
free from
to
Filling.
large fair lemon.
Grate
in
add
juice.
One
a
it
soft
a
or
of another
top
spread
Lemon
Half
three
inch
Warm
tartar, and
beaten
stiffly
an
on
and
soda.
well
fifteen minutes.
or
pile them
cool
half
the
Beat
into
cake
the eggs, then
of
cream
the
in
the
the
dissolved
the
the
more
yolks of
ingredients.
Pour
will bake
a
the
rub
whiteness,
creamy
finallystir
eggs.
of soda.
carbonate
Add
has
the other
to
lumps,
are
a
flour, sift it with
them
the
to
into it.
milk, in which
the
(85.)
of butter.
cup
cups
Cake.
Jelly
Lemon
of butter.
the
the
juice,
butter.
t ween
to
and
lemon,
cornflour
begins
cold, place it be
cornflour.
rubbed
Boil
thicken
the
the
put it in
pan
sauce-
a
water,
the
smooth
in
all
together
them
sugar,
a
little
until
aligjafty. ^\i"sesAV^
layers oi
\ta" caka.
44
AMEBICAN
DAINTIES.
Silver
Half
a
Half
Two
the
one
Ice with
are
of tartar.
teaspoonful of cream
teaspoonful of carbonate
in
in
(whites only).
a
One
bake
of flour.
eggs
Half
of sugar.
of milk.
cup
cups
Four
Mix
half cups
a
a
(86.)
of butter.
cup
and
One
Cake.
same
chocolate
left over,
icing.
be used
may
but
thirtyminutes.
tin, for about
cake
square
preceding cake,
the
as
way
of soda.
the
The
yolks of
for
gold cake,
or
eggs,
which
for custard
pudding.
Gold
and
One
three
Cake.
quarters of
a
Three
of
a
The
Half
Mis
teaspoonful
teaspoonful of
previously
as
tin.
shallow
recipe
is
cup
of milk.
cup
and
of flour.
a half cups
yolks of four eggs and the white
quarters
a
One
further
on
Eleven
eggs
One
cup
One
teaspoonful
One
teaspoonful of
adding
the
which
a
(No. 106).
Cake.
(88.)
a
sugar
long
one
icing,for
soft white
of sugar
half cups
of flour, sifted four
and
whites
in
Bake
(whites only).
One
the
one.
of tartar.
directed.
with
Glaze
given
cream
of
of soda.
of carbonate
Angel
Beat
of sugar.
of butter.
quarter cups
Three
Two
(87.)
(siftedcaster).
times.
of vanilla.
until
cream
stiff
gradually.
of tartar.
enough
to
TYtfttv *M.
stand
^
alone,
Nw"ta
46
AMEBICAN
Chocolate
Two
DAINTIES.
Cake,
of sugar.
thirds of a cup
No.
I.
(go.)
cups
Two
of butter.
One
of milk.
cup
Three
and
a half cups
The yolks of five eggs
Half
Bake
and
if
in
layers as
for Lemon
the
United
is used
for
Chocolate
case
much
so
be
but
used
The
whites
One
and
a
teaspoonful of
tablespoonfulsof
and
smooth
and
add
the
cold
spread
hot
sugar
in
but
grated
chocolate
difficult to
so
the
England,
of
in that
course
(91.)
in
sugar
late.
choco-
of the
and
eggs
the
When
chocolate.
pour
two
fire until
the
over
layers
with
saucepan
Stir
the
it between
a
the whites
Beat
and
sugar.
unsweetened
of vanilla.
essence
water.
glossy.
;
of caster
and
the chocolate
Put
chocolate.
eggs.
half cups
tablespoonfulsof
One
it is
as
Icing.
of two
layers,or
required.
is not
sugar
the
ice with
chocolate
may
(No. 85),
unsweetened
purposes,
Chocolate
Six
between
tin, and
one
unsweetened
Menier
of two.
Jelly Cake
States, Baker's
cooking
the
procure
in
whites
of tartar.
cream
put the followingmixture
preferred bake
In
the
and
of soda.
teaspoonful
teaspoonful of
a
One
of flour.
stiff,
is
cake
over
the
top.
Or
Melt
small
a
one
package
teacupful of milk, add
piccG
of
butter
Menier
of Chocolate
the
size
a
small
oi
a.
cup
walnut.
with
of sugar
Boil
half
a
and
until
47
CAKES.
and
dark
cool
glossyand
and
spread
beginning
a
Half
(92.)
of milk.
cup
of flour.
cup
Half
a
The
of cornflour.
cup
whites
One
of three
eggs.
of
Half
as
tin, and
II.
No.
a
One
Mix
Cake,
of sugar.
of butter.
cup
cup
Half
until
Beat
the cake.
on
Chocolate
One
to thicken.
of
teaspoonful
a
teaspoonful
of carbonate
usual.
in
cream
Bake
ice with
of soda.
round
a
chocolate
tartar.
in the
described
as
other
scalloped or
previous
recipe.
Chocolate
and
a
One
cup
of milk.
The
whites
One
Half
Two
of four
eggs.
teaspoonful of
Half a teaspoonful
ice
as
Two
boiling.
the
cake
which
of
the
over
a
unsweetened
size of
the
a
white
and
well
is cold
it will
Bake
in
tin, and
one
of water.
cup
Beat
of soda.
of sugar.
till clear
Boil
of carbonate
:
cups
Half
of tartar.
cream
previously described.
follows
as
(93.)
of sugar.
half cups
of butter.
a cup
of flour.
cups
One
Mix
Cake.
Cream
syrupy
until
pour
about
"
and
white
this
quickly do,
hardening.
it.
over
then
and
Let
melt
it
two
chocolate
with
a
tiny piece
and
pour
a
thin
walnut,
icing.
Leave
a"
hard
five minutes'
lew
When
harden,
ounces
of butter
coating of
\io\rt^
this
\s" \*"x"Ke^
48
AMERICAN
DAINTIES.
Cake.
Nut
Half
a
of sugar.
of butter.
cup
Half
a
cup
One
cup
of milk.
flour.
of
Two
cups
Two
eggs.
(94.)
of soda.
teaspoonful of carbonate
of tartar.
teaspoonful of cream
after
cupful of nuts, measured
Half
a
One
One
(American hickory nuts
Mix
add
the
with
chop
dredged
them
the
106,
the
ornament
is
cake
No.
One
cups
cup
cups
whites
white
with
it
icing
the
is
still soft
Cake.
Cream
(95.)
of flour.
of four
teaspoonful
teaspoonful of
layers, and
whipped
stiffly
eggs.
of carbonate
of tartar.
cream
spread
between
and
sweetened
cream
of soda.
each
one
flavoured
vanilla.
Short
Strawberry
One
A
cups
cup
piece
icing,
half walnuts.
a
in
Two
and
of sugar.
of milk.
Three
Bake
seeded
raisins
of butter.
One
One
ice
while
top with
cup
Two
Half
of
cup
cold
and
Whipped
The
a
chopped fine,
and
cracked
last of all
in flour.
When
Kecipe
but
previously described,
as
cupful of walnuts,
the
and
cake
English walnuts).
or
of raisins.
cupful
One
cracking
Cake.
(96.)
of flour.
of
sour
of butter
milk.
the size of
a
walnut.
some
with
49
CAKES.
One
teaspoonful of
saltspoonfulof salt.
One
quart of strawberries.
Mix
milk.
gradually the
and
then
sieve ;
a
When
them
sprinklewith
and
Serve
at
to
pound
One
pound
Cake.
quarter of
Cream
and
the
for
forty
if
weeks
spread
of butter.
teaspoonful of
and
sugar,
flour with
minutes
minutes.
in
kept
before
add
add
the
the
soda
the
cake
in
will
tight tin box,
of soda.
brandy
Cake.
Orange
Half
a
cup
of
Half
a
cup
of butter.
and
it.
the
Beat
remain
is very
cup
One
and
The
whites
a
of four
good
rich
(98.)
of flour.
eggs.
carbonate
teaspoonful of
hard
Bake
oven.
milk.
of sugar.
a half cups
One
beat
;
whites
stiffly-beaten
putting in
This
a
carbonate
moist.
Half
between
(97.)
pound
a
light,then
sifted
for several
a
butter
till
yolks
the
of
quart
ono
of eggs.
wineglass of brandy.
One
the
butter
pound
One
A
fifteen
of sugar.
of flour.
quarters of
Three
tins
once.
Pound
One
for
open,
Crush
taste, and
add
shallow
cakes
sugar.
them
and
Bake
them.
in
done, split the
strawberries, sugar
layers.
round
two
together
butter
the
in
Butter
minutes.
the
the flour, rub
work
mixture
the
spread
soda.
a
dry ingredientswith
the
through
of
third
One
oi fcofo""
for
and
50
AMERICAN
DAINTIES.
teaspoonful of
One
tablespoonfulof
grated rind added
juice and
orange
last of all.
One
Mix
of tartar.
cream
previously described,
as
It is
good
given
below.
tin.
scalloped
icing which
is
either
Orange
cupful
One
third
One
egg
bake
with
in
thinly-
round
a
without
or
the
%
Icing.
of sugar.
of a cupful of
One
and
the
(99.)
water.
(white only).
of tartar.
saltspoonful of cream
Orange juice and grated rind.
One
the
Boil
lifted lip
Pour
the
Add
one
the
and
the
Spoon.
on
rind.
grated
Two
cups
Two
cups
The
the
turn
and
tartar.
the
time.
little of
a
the
on
go
the
cake
Cake.
(100.)
of sugar.
of flour.
is
a
Bake
grated
and
the
the
in
sugar
of
a
occasionally that
of
one
yolks
sifted
whites
rind
large
very
whites
yolks add
beaten
stiffly
juice.
it will
of
of
cream
juice
it until
white
beating all
orange
Sponge
juice and
; beat
lemon
the
the
eggs.
lemon
the
add
string when
running.
Six
to
it will
ready
the egg,
of
Beat
Lemon
Beat
Have
slowly on
syrup
teaspoonful
without
until
water
to which
stiffly,
beaten
egg
sugar
slow
it ma^
the
the
and
flour
the
only
use
of
lemon.
one
a
eggs,
grated
oven
ri**
and
for
part of it.
separately;
eggs
rind
and
lightlyin,
If the
add
finallythe
hour
one
e^etiVj
.
of
the
the
lemon
and
51
CAKES.
Fruit
This
for
a
cake
is
rich
as
(101.)
wedding
as
and
cake
will
keep
more.
or
year
Cake.
Half
pound of butter.
pound of sugar.
pound of flour.
pound of raisins (seeded and chopped).
pounds of currants (wellpicked over).
of citron.
a pound
Ten
eggs.
One
Half
of tartar.
teaspoonfulof cream
of soda.
a teaspoonfulof carbonate
teaspoonfulof ground cloves.
a
teaspoonfulof mace.
One
nutmeg.
One
One
One
One
Two
Half
One
A
wineglass of brandy.
The juiceand the grated peel of
Half a teacupful of molasses.
Bub
the
the sugar
molasses.
and
butter
add
by degrees put
in two-thirds
and
boiling water
brandy,
and
of
slices,and
the
cake
last
the
when
tin, put
it.
you
Two
put
the
; then
a
the
then
sugar,
the
cream
in
soda
the
eggs
a
little
spice, the
with
the
mainder
re-
in
thin
layer of the cake
into
the
citron
citron, and
for at
Bake
and
the
; add
cream
yolks of
fruit, mixed
Have
have
least
so
three
cut
on
till the
hours
in
oven.
Cup
One
Dissolve
of all the
flour.
a
of the flour with
it next
add
layer of
a
is all in.
moderate
them
sifted among
and
to the butter
separatelyand
of tartar
together to
the whites
Beat
lemon.
one
cup
cups
Cakes.
(102.)
of butter.
oi sugar.
T"
^
a
52
AMERICAN
One
Three
cups
Three
eggs.
Mix
of soda.
teaspoonful of carbonate
of tartar.
teaspoonful of cream
for Lemon
as
small
each
cold, take
them
and
each
of
the
bottom
frost
chocolate
on
out
and
One
cakes
icingand
either
dried
a
with
cherry
Cake.
eggs.
Four
cups
of flour.
the
and
three
of raisins, seeded,
one
also
of
cupful
of
teaspoonful each
a
parts.
To
chopped,
and
of
ground
part
one
dredged
picked carefully
tablespoonfuls
two
pound
of
of soda.
currants,
dredged,
quarter
a
into
mixture
cupful
flour ;
of tartar.
cream
teaspoonful of carbonate
a
Divide
of sugar.
half cups
teaspoonful of
Half
(103.)
of milk.
cup
One
a
a
Four
over
the
upside
them
of butter.
cup
Two
in
of
When
little cake.
One
a
minutes.
tins, turn
white
Ribbon
add
fifteen
the
with
icing,or
in
bake
tablespoonfulsof dough
two
about
Bake
one.
(No. 85), but
Jelly Cake
tins, about
or
cups
down
of flour.
a
One
to
of milk.
cup
Half
DAINTIES.
of
lasses,
mo-
chopped citron,
cinnamon,
cloves
and
and
nutmeg.
each
Bake
they
the
of
Ice
done
are
fruit
egg
with
part in
in
and
a
while
it between
between
them
white
icing.
shallow
round
still hot,
the
to
two
make
tin, and
place
the
cake
when
with
others, putting white
them
stick
together.
54
AMEBICAN
ready
the
the
white
of tartar.
beating all
without
cake
of the
Pour
the
time.
the
slowly
with
a
it
the
on
the
on
of
few
drops
or
whatever
juice,rosewater,
preferred.
Yellow
large cup
The
yolk of one
juice.
Add
yolk
the
egg.
spread smoothly
to
place
for several
juice
and
sugar
to
the
to
egg
(107.)
icing sugar.
little lemon
a
of
Icing.
of
One
Lemon
the
on
hours
Doughnuts,
the
the
breakfast
in
cake.
favour
more
One
Three
cool
they
tea
only
seen
are
here
given
are
England
to
seem
on
among
meet
with
delicacy.
eggs.
teaspoonful of
saltspoonfulof
One
One
the
yolks of
and
sugar
the eggs
and
little boilingwater.
in which
is the
on
carbonate
the
butter
the
to
Then
board.
out.
a
Add
cream.
Dissolve
milk.
salt, to make
|mstry
of soda.
salt.
sufficient to roll them
Flour
out
a
cups
Half
roll
land,
they
afternoon
an
in
Leave
of sugar.
of butter.
a
cup
of sour
milk.
cup
Two
Rub
as
enough
(108.)
native
table, but
in
it moist
make
the
of
to harden.
their
cakes, because
sufficient
just
Doughnuts.
8
with
it will go
until
Flavour
running.
and
egg,
syrup
Beat
of vanilla, lemon
essence
is
beaten
stiffly
cream
egg,
DAINTIES.
stir in
a
enough
dough
Y\a,\oux
the
the
soda
in
sifted flour,
stiff
enough
\N\tfcv s.
to
little
65
CAKES.
cinnamon
ground
to the
thickness
cakes, making
if you
cutter
and
for the
will
answer.
Have
have
ready
If not
top of
of
through
When
lard
the
in
dropping
immediately
a
is
it may
be
used
many
and
other
"
small
if the
piece
barely touching
colour
brown
with
a
icing
will bo done.
will
then
;
cold
When
rise
nuts
dough-
your
till
a
delicate
them
turn
side
by
will float in the
Fry
other
the
brown
drop
as
is
by
over
this
time
sprinkle with
sugar.
recipe makes
This
be
may
side, and
one
fork and
doughnuts
the
on
many
as
another.
one
tell
can
you
"
if it
using.
dough, which
enough
fat is hot
carefullyin, putting in
pan,
of
the
times
things,
after
this
boiling
of
nearly full
necessary
of muslin
box
pepper
be
course,
piece
tin
will
pounds
a
round
doughnut
a
saucepan
two
out
pastry cutter,
a
small
a
shallow
frying doughnuts
strained
use
Koll
into
cut
with
middle
the
one.
about
;
inch, and
an
in
large
a
first time, but
for
hole
a
hole, the
boilinglard
over
half
of
if liked.
grated nutmeg
or
in
week
halved
a
if
wished,
tighttin
Two
cups
Two
eggs.
but
doughnuts
with
Sweet
One
pint of milk.
teaspoonful of carbonate
teaspoonfuls of cream
Make
keep
a
Milk.
(109.)
butter.
tablespoonfulof
Two
will
and
of sugar.
One
One
doughnuts,
box.
made
Doughnuts
great many
a
exactly
as
in
sufficient flour to roll.
tho
of soda.
of tartar.
preceding recipe, adding
56
AMERICAN
Cookies,
Sugar
One
I.
No.
(no.)
of butter.
cup
Two
DAINTIES.
of sugar.
cups
Three
eggs.
Sufficient flour.
A
quarter of
teaspoonful of carbonate
teaspoonful of grated nutmeg.
stiff dough.
a
enough to make
One
Flour
Eub
the
yolks of
in
a
little
of the
butter
the
make
for ten
bake
with
caster
of
the
the
Koll
round
into
in
cakes
quick
a
soda
on
Cookies,
No.
II.
cup
One
cup
of
One
egg.
One
teaspoonful of carbonate
of soda.
flour to make
dough.
a
Sufficient
milk.
sour
bake
in
as
possible.
Add
Molasses
One
cup
of butter.
One
cup
of
One
One
Two
Sprinkle
(in.)
One
Two
cutter,
a
sugar.
half cups of sugar.
of melted
butter.
as
to
floured
a
oven.
and
and
whites
flour
with
One
Mix
the
dissolved
sifted
thinly
out
Add
beaten
stiffly
all sufficient
minutes
Sugar
thin
; then
dough.
Cut
and
nutmeg,
last
and
pastry board.
and
the
till creamy.
sugar
boilingwater
soft
a
and
eggs,
eggs,
of soda.
a
cups
the
a
preceding recipe.
few
a
soft
currants
Cookies.
if wished.
(112.)
boilingwater.
of molasses.
tablespoonful of ground ginger.
teaspoonful of ground cloves.
teaspoonfulsoi
caxbonate
c" soda..
Roll
as
57
CAKES.
flour to
Sufficient
as
soft
of
a
Pour
molasses
the
flour.
hot
well
Beat
Molasses
of butter.
One
cup
One
cup
of sugar.
of molasses.
One
cup
of
One
One
fire in
a
No.
I.
molasses, and
leave
bowl, and
place for
warm
melted.
Then
a
little while
them
beat
well
beside
them
until
the
little hot water,
and
last of all the flour.
hard
for ten
slow
oven
minutes,
for
improved by
in half and
about
Molasses
One
One
a
an
bake
hour.
large cupful
a
added
and
milk, the soda
and
with
the
in
This
the
former
Add
the
dissolved
Beat
large
one
of raisins
tin
in
very
in
gingerbread
seeded
and
flour last of all.
Gingerbread,
No.
II.
of molasses.
half cups
of melted
butter.
cup
a
of
boilingwater.
teaspoonful of ground
cup
the
together.
and
Half
(113.)
spicestogether
eggs
One
thin.
eggs.
beaten
stiffly
a
crisp and
in
of soda.
teaspoonful of carbonate
teaspoonful of ground cinnamon.
tablespoonfulof ground ginger.
earthenware
an
quickly
Bake
be
finally
milk.
sour
the butter, sugar,
Put
soda, and
of flour.
cups
Two
are
should
Gingerbread,
cup
One
and
it ; add
to melt
butter
roll out.
and
One
Five
in
spices
cookies
The
oven.
the
on
the
then
;
cakes
thinness.
boilingwater
the
round
into
cut
roll it out
but
dough,
a
possible,and
as
wafer-like
the
a
make
gtfvgex.
(114.)
a
is
cut
58
AMERICAN
DAINTIES.
One
teaspoonful
of
carbonate
One
teaspoonful
of
salt.
Three
Mix
the
Add
the
hot
water,
and
and
moderate
the
salt,
then
and
One
cup
One
cup
A
a
butter.
of
raisins
of
a
of
teaspoonful
citron
(chopped
of
carbonate
cinnamon.
One
teaspoonful
of
ground
allspice.
One
teaspoonful
of
ground
nutmeg.
butter
the
them
out
them
tumbler
on
very
and
;
sift
in
fine).
in
a
the
the
fruit
the
stiffly beaten
out*
very
sugar,
spices,
pastry
cut
the
the
sufficient
thin,
soda.
add
dissolved
floured
bake
;
then
soda
the
a
cream
eggs,
flour
in
Finally
a
the
of
and
eggs,
Koll
to
yolks
lightly dredged
a
of
ground
water.
a
chopped).
of
well-beaten
or
and
(seeded
teaspoonful
the
in
sugar.
One
Beat
roll
Bake
little
eggs.
Half
of
of
pound
a
flour.
a
(115.)
cups
of
quarter
Three
half
in
minutes.
Hermits.
One
together.
water
dissolved
soda
sifted
the
forty-five
for
oven
and
butter,
molasses,
ginger
soda.
flour.
of
cups
of
in
flour
a
to
and
little
enable
whites
boiHng
you
to
board.'
with
quick
a
oven.
pastry
cutter*
PART
X.
ICE
With
nothing
of
the
aid
can
be
ice-cream
and
had,
and
and
a
freeze
to
much
for
Put
it into
an
with
a
pieces
the
cream
salt
will
handle
at
least,
inside
pail,
into
it.
on
into
the
sack
in
made
the
tin
Place
pivot
position
this
the
in
provided
across
ice.
the
for
of
rock
See
that
the
that
pour
the
custard,
it ;
oi
or
of
fasten
th"
hours
some
in
beater
centre
top
sooner
and
the
the
small
the
pounds
night before,
with
into
ice,
of
freezer.
order,
Then
can
break
three
richer
(116.)
small
a
the
working
the
can
for
quantity
easily.
be
be.
Cream.
finer
About
good
naturally
and
bag
or
The
for
the
Ice
which
used,
cream
is sufficient
freeze.
turn
should
ice
mallet.
is
will
which
of
needed
freezer
your
will
of
varies
cream
more
Freezing
old
will
be
The
required
is
expense
of
quantity
ice-cream
for
pounds
The
be
to
now
ice
of
many
are
freezers
quantity
little.
your
Directions
Twelve
the
puddings,
There
appreciated.
two
or
really easier
are
elaborate
dinner.
to
freezer,
quart
a
They
many
small
or
smoother
and
be
very
enough
be
may
make
to
easily manipulated
according
course
than
to
sure
convenient
than
ice-cream
ice-pudding.
an
expensive
always
American
small
a
simpler
or
less
and
of
CREAM.
its
place
the
wooden
the
bar
handle-
casi,
wA
\"s^
60
AMERICAN
the
handle
proceed
salt
then
the
that
sure
so
minutes
it is
of
lid
the
wipe
beater, taking
is allowed
Cork
the
well
not
covered
cloth
by
the
fifteen
time
turn
the
salt
the
lid
cream
on
again.
of
the
in
cool
when
water
ice
Fill
a
it.
carefully
removal
it away
stand
until
the
lid.
the
over
ice and
over,
left
ice.
remove
the
put the
the
a
of
and
tin
lay
it, and
Press
in
for
handle,
in.
hole
the
hardly
its way
spoon
make
gradually getting
drop
a
full.
to
from
handle
the
open
wooden
top with
the
can,
that
care
packing,
can
remove
a
handle, and
to
the
make
to
with
down
stiff you
so
ice and
is almost
pail
first and
at
fine
layer of salt,
interference
is the case,
this
the
the
Then
right.
shallow
a
the
without
slowly
;
quicker, until
When
with
pail is full, turn
so
is
occasionallywhile
it turns
or
all
can
until
on
handle
the
When
the
layer of ice, then
a
ice, and
Turn
that
see
round
pack
first
"
to
once
to
DAINTIES.
the
the
freezer
place,
is
cream
required.
it is time
When
from
water
in
a
knife
other
the
among
; or
required all
leave
ice, and
it out
take
Vanilla
One
One
Four
cloth
may
once,
it in the
the
it will
be
as
sliced
at
Ice
a
freezer
(117.)
Cream.
quart of milk.
pint of cream.
eggs.
of sugar.
cups
Two
tablespoonfulsof
teaspoonfulsoi
cornflour.
extaw"
oi ^ssatta*
tin
in
wet
wanted.
as
Two
Two
at
ice, take
and
and
mass,
entertainment,
a
moment,
a
compact
if not
the
serve
ice, wrap
it for
around
smooth
to
can
warm
slip out
with
dance
among
a
or
the
62
DAINTIES.
AMERICAN
(120.)
117.
by Recipe No.
made
custard
A
Cream.
Ice
Banana
Six bananas.
cupful of
One
a
add
sieve, and
the
to
sugar.
cupful
a
made
cream,
them
peel
ripe bananas,
six
Take
white
of
to
sugar
rub
and
the
through
Add
pulp.
when
already described,
as
partiallyfrozen.
One
pint of
pint of
One
cup
One
of
cream.
strong coffee.
of sugar.
cups
Two
tablespoonfulsof
Two
eggs.
milk, until it begins
the
it with
mix
and
together
of
freeze
made
custard
Cream.
Stir
117.
chocolate.
Two
tablespoonfulsof boilingwater.
the
of the
(122.)
No.
by Recipe
of unsweetened
custard
is cool
beaten.
stiffly
eggs
ounces
a
this
remainder
Two
Make
little
a
usual.
Ice
Chocolate
A
as
the
of
cup
in
When
coffee, the
cream,
one
eggs,
smooth
thicken.
to
whites
the
and
sugar
the
rubbed
cornflour
the
and
sugar,
cornflour.
yolks of
the
with
milk
the
(121.)
milk.
Two
Boil
all
Cream.
Ice
Coffee
same
ice
for vanilla
as
cream.
"
Take
two
packet
of
saucepan,
Stir this
it
to
chocolate
of
ounces
chocolate,
it and
Chocolate
Menier.
with
tablespoonfuls of boiling
two
the
over
the
unsweetened
fire until
custard.
add
two
If
Grate
it is
you
smooth,
use
tablespooniu\aoi
the
svi^t
and
put
or
in
water.
then
add
unsweetened
to
it*
a
a
Pudding.
Frozen
One
pint
Two
cups
Half
a
of
of
cup
Two
tablespoonfuls
of
Four
the
and
when
the
of
is
been
have
the
lid,
and
Wring
mould
bury
a
is
piece
in
cloth
for
ice
out
an
soaked
wine,
the
of
white
and
salt
instant,
and
minutes
and
the
stir
add
enough
and
the
remainder
and
dried
water
from
Kemove
freezer,
one
when
the
fruits,
which
pieces.
frozen,
in
together,
cream,
add
flour,
the
in
two.
or
into
small
cream
a
been
frozen,
into
eggs
twenty
sherry.
or
Beat
Cook
the
Pour
with
cover
add
partially
boil.
two
hour
cold
cut
When
has
an
sugar.
mixture
the
which
it, for
cover
fire
milk.
boiling
Maraschino
a
and
sugar,
gelatine,
to
to
(cherries,
fruits
).
etc.
of
come
the
of
cupful
apricots,
milk
gelatine.
dried
mixed
of
tablespoonfuls
the
Let
Nelson's
of
cream.
pound
a
angelica,
the
flour.
eggs.
Half
into
sugar.
of
quart
(123.)
milk.
Two
One
63
CREAM.
ICE
warm
then
press
paper,
until
it
into
put
mould,
the
on
tight
wanted.
and
water
open
tin
a
and
round
wrap
turn
out.
PART
HOT
BREAD
Biscuits.
Two
One
teaspoonfuls
One
saltspoonful
flour
the
salt.
flour.
Last
quickly
as
and
Boll
in
a
with
it the
lard
quickly
floured
spoils
board.
and
thick
the
dough
the
much
too
hot,
into
lightly
Mix
tartar,
splitting
bake
them
as
the
Gut
fifteen
open
them.
which
of
afternoon
Biscuits.
pint
One
quart
One
teaspoonful
of
buttered
for
change
left
are
and
One
One
inch
an
of
cream
and
a
on
Eat
Soda
Two
soda,
handling
as
tartar.
milk.
the
lightly
toasted
nice
of
soda.
salt.
of
oven.
biscuits
cakes,
of
cream
about
hot
a
of
add
out
cakes
round
Any
make
all
of
buttering
tea
the
possible,
biscuits.
minutes
and
Bub
carbonate
of
teaspoonful
lard.
of
milk-
sweet
Two
Sift
into
tablespoonfuls
of
cups
(124.)
flour.
heaped
Two
and
of
quart
CAKES.
AND
Hot
One
XL
sour
make
over
;
eaten
or
tea.
(125.)
milk.
flour.
teaspoonfuls
saltspoonful
carbonate
of
of
of
melted
fcalt.
of
soda.
butter.
nice
little
cold
they
HOT
Add
the
roll out
and
salt and
rubbed
well
in
hot
a
Graham
flour, then
finallythe
until
oven
Brown
or
tablespoonfulsof
One
One
teaspoonfulsof
Two
the
lard, and
a
beat
cup
of milk.
One
cup
of flour.
One
egg.
the
sugar.
of soda.
of tartar.
cream
gradually
cake
twenty
minutes.
milk.
the
rub
then
Eoll
in
and
the
bake
biscuits.
(127.)
salt.
the
butter
until
egg
sponge
and
flour.
lard.
with
dough
One
Beat
cakes
(126.)
preceding recipes for
pinch of
piece of
round
Biscuits.
brown
and
Mix
brown.
Pop-overs.
A
into
dry ingredients together,
make
in the
milk.
butter
beginning to
tablespoonful of white
saltspoonful of salt.
teaspoonful of carbonate
One
A
Cut
the
of milk.
cups
Two
as
it, and
of Graham
or
cups
of
flour.
white
cup
Three
Mix
the
to
65
CAKES.
quickly as possible.
bake
One
AND
soda
in with
as
Three
BREAD
into
flour.
a
Eat
milk
Bake
hot
very
hot
walnut.
a
the
light,add
the
tins, in
size of
for
and
salt, and
in little tins
oven,
like
for fifteen
breakfast,
split
or
open
buttered.
Parker
House
Dough.
One
tablespoonfulof
When
making
bread,
Rolls.
lard
set
or
aside
(128.)
butter.
su^detiXi
"io\3^
\^
66
AMERICAN
make
rolls.
dozen
one
spoonful of lard
knead
then
largeas
the
centre.
over
with
Corn
Cake,
teacupfuls
of Indian
Three
Two
One
teaspoonful
One
teaspoonful of
(129.)
the
well
and
add
Dissolve
well.
Beat
depth
of about
in
five minutes
a
an
hot
and
flour.
in two
table-
buttered
and
a
half.
Eat
oven.
the
milk.
sour
ingredients.
into
inch
into
pour
other
Pour
soda
the
and
the
to
of soda.
salt, cornmeal
sugar,
light.
eggs
molasses.
or
salt.
spoonfuls of boilingwater
the
hour.
an
milk.
sugar
of carbonate
the
together
eggs.
Brush
eggs.
tablespoonfulof
Mix
Stir
in
cornmeal.
teacupful of flour.
teacupfuls of sour
One
Beat
longer.
I.
No.
as
quite
not
for half
bake
hours
almost
over,
hour
one
butter, and
Indian
One
for
them
Leave
for three
cakes
them
Fold
for four hours,
stand
round
into
Cut
table-
large
one
this stand
it to
allow
it
into
Let
saucer.
warm
Two
and
out.
small
a
Work
butter.
or
again
Boll
longer.
DAINTIES.
Add
cake
Bake
tins
the
to
twentyand
hot, split open
buttered.
cornmeal
Indian
The
American
grocer's in London,
packages by
Indian
Corn
One
and
a
One
and
a
Cake,
half cups
half cups
half cups
of
Two
tablespoonfulsof
egg.
No.
of flour.
and
One
up
in
II.
at
five
(130.)
ihdian cornmeal.
of
Two
a
put
bought
firm.
American
an
be
may
milk.
molasses.
any
pound
HOT
BREAD
AND
G7
OAEES.
teaspoonful of salt.
One
teaspoonful of carbonate
One teaspoonful of cream
of
A piece of butter the size of
One
Mix
the
melted
well-beaten
butter.
Bake
an
the
egg,
(small).
(large).
tartar
in the
dry ingredientsas
the
Add
of soda
egg.
preceding recipe.
molasses,
twenty-fiveminutes
milk
in
and
quick
a
oven.
Boston
the
In
of
baked
when
days
diet, this
cups
of Indian
Three
cups
of
cold,
cups
One
and
One
teaspoonful
a
half cups
Two
rye
soda
the
Steam
cup
cups
the Indian
little boilingwater
a
a
plain pudding
Muffins.
meal
One
egg.
sugar.
teaspoonfulsof cream
One
teaspoonful of carbonate
A pinch of salt.
and
(132.)
of flour.
melted
and
; when
milk
mix
;
all
tin for four hours.
of milk.
One
Two
cut
of soda.
flour, salt, molasses,
in
in
carbonate
over
tablespoonfulof
tablespoonfulof
One
hot,
of salt.
Breakfast
One
eaten
of milk.
boilingwater
the
together.
be
an
as
cornmeal.
teaspoonfulsof
the
dissolve
to
served
of rye flour.
of molasses.
cup
add
always
was
article
boiling water.
One
Pour
staple
a
buttered.
Three
Two
(131.)
were
It is intended
accompaniment.
Two
beans
bread
brown
in slices and
Bread.
Brown
butter.
of tartar.
of soda.
68
AMERICAN
the
Beat
Add
butter,
and
and
soda
in
bake
Eat
and
sugar,
tartar
hot
the
little
with
milk
lastly
sifted
tins
butter
with
the
a
flour
into
it.
like
sponge-cake
for
Stir
breakfast.
the
and
white
the
lightly,
egg
separately.
DAINTIES.
little
with
all
then
salt,
the
the
of
cream
together,
lightly
tins,
yolk
or
in
cups.
70
AMERICAN
pan
hot, and
very
this
When
mixture
it
pnt into
hot, pour
is
and
DAINTIES.
in
One
milk.
pint of sour
large cupful of stale
One
egg.
One
of
the
till brown.
Cakes.
Crumb
butter.
of
tablespoonful
a
tooth sides
fry on
teaspoonful
a
(135.)
breadcrumbs.
Salt.
teaspoonful of
One
the milk
Mix
and
white
stiffly,
salt.
of
Last
and
with
or
the
of ull add
your
into
Eat
cups
of boiled
Two
cups
of flour.
Two
cups
of milk.
the
the
then
way
as
eggs,
well
teaspoonful
Beat
a
of
spoonful
hot,
very
mixture
sugar
a
and
hominy.
of salt.
smooth,
work
lastlythe
eggs.
hominy
flour, and
(136.)
beaten.
in
the
milk, salt,
in the
Fry
same
fritters.
Breakfast
of
Fritters.
cups
Two
eggs.
Two
teaspoonfulsof
Sufficient
your
sour
(137.)
milk.
Two
Have
the
with
hot
Cakes.
Two
One
fry
egg
syrup.
Hominy
Three
in
the
pinch
a
frying pan
it, and
time.
a
Add
dissolved
soda
Have
tablespoonful at
butter
Beat
yolk separately.
little butter
a
of soda.
breadcrumbs.
the
boiling water.
put
carbonate
carbonate
flour to make
fryingpan
very
a
thin
\io\".
of soda.
batter.
1^
\el
*
little bit
of butter, and
of the
turn
batter.
the
to
butter,
and
sugar
(138.)
milk*
teaspoonful of
apples.
Four
Lemon
the
batter.
stiff,and
eggs
chopped.
four
ready
and
salt, making
juice
serve
with
hot
very
Batter
made
sifted sugar
by Recipe
them
and
squeeze
with
tablespoonful at
a
Fritters.
Banana
and
sugar
Mix
them.
over
boiling lard
in
Fry
stiff
a
apples, cored, pared
Sprinkle the apples with
little lemon
the milk.
with
stir them
flour
the
to
Have
batter.
salt.
juice.
gradually
and
sifted
then
of flour.
cups
One
a
with
Fritters.
Apple
pint of
a
Two
Add
side, and
one
eggs.
Half
Beat
large spoonful
a
syrup.
.
Two
on
hot
Serve
other.
with
or
till brown
Fry
in
hisses, pour
it
when
71
FRITTERS;
AND
OAKES
FRIED
a
the
time
them.
over
(139.)
138.
No.
Bananas.
Lemon
juice.
Boiling lard.
Make
Cut
a
in
a
bananas
some
few
drops
over
them
Two
fry
and
quart of milk
cups
way
serve
for
as
lengthwise
juice on
Breadcrumb
One
same
into
of lemon
batter, and
the
sugar
in the
batter
in
each
boiling
apple
slices.
Squeeze
slice.
Dip
them
lard.
Sift
some
hot.
Fritters.
(boiling).
of fine breadcrumbs.
fritters.
(140.)
72
DAINTIES.
AMEBICAN
Three
eggs.
of
One
teaspoonful
grated
One
tablespoonful
One
saltspoonful
of
salt.
One
saltspoonful
of
carbonate
nutmeg.
.
Soak
the
milk.
of
the
at
to
the
time
a
paste
butter,
nutmeg,
beaten
stiffly
and
of
dish
a
soda.
the
in
add
;
and
Fry
with
boiling
beaten
the
salt
whites.
in
pile
butter.
minutes
ten
smooth
a
the
eggs,
finally
for
crumbs
Beat
melted
of
yolks
and
soda,
tablespoonful
a
sifted
sugar
over
them.
Waffles.
Two
Two
One
Half
of
flour.
teaspoonful
of
hot,
cups
One
tablespoonful
the
the
of
cream
Mix
with
all
butter,
tartar.
soda.
salt.
of
tartar
melted
into
butter.
together.
pour
flour
the
the
Dissolve
lightly.
eggs
water.
rub
of
of
saltspoonful
of
cream
teaspoonful
a
One
Stir
hot
milk.
eggs.
Three
Beat
of
cups
(141.)
Have
in
the
with
in
soda
the
batter
the
a
little
irons
waffle
and
salt.
fry.
PART
XIII.
PRESERVES.
Preserved
Quinces.
(142.)
Quinces.
Sugar.
Water.
Pare,
until
water
fruit
of
fruit, and
or
be
and
let
it cook
Put
water
is
does
and
out
the
syrup
each
hot
It
qlear
the
Make
a
pound
pounds
three
possible
in
put
the
an
hour,
should
then
for
should
be
like.
jelly-
tightly.
cover
Marmalade.
Quince
Take
every
break.
and
glass jars
in
to
boiling
as
not
Boil
water.
sugar
to
slowly
colour
into
of
syrup
as
fruit
red
bright
of
the
if the
more
a
pint
one
the
away
pound
a
fruit.
broken.
not
throw
half
When
sugar.
fruit
but
and
by taking
the
quarter
tender
carefully
syrup
of
and
core,
(143.)
Quinces.
Sugar.
Water.
Pare,
skins
and
enough
water
almost
to
from
cold,
pan
and
the
quarter
in
cores
is extracted
is
and
core
a
saucepan
them.
cover
strain
these,
pour
boil
it
over
them,
quinces.
by
themselves
When
off
the
Simmer
all
the
water
quinces
stivmv^
fc"xA
with
the
the
just
goodness
;
in
when
the
it
serving
pre-
wtt^\\%K^fe.
74
AMEBICAN
fruit with
wooden
a
three-quarters of
fruit.
Boil
in
up
DAINTIES.
of
pound
a
minutes
ten
until
spoon
tightly sealed
Peaches.
One
ounce
of
One
ounce
of cloves.
a
of
cup
Skim
;
the
and
minutes
Stick
clove
a
spices
each
in
pounds
of
peaches.
Four
pounds
of
sugar.
the
Peel
enough
of best
peaches.
to
water
the
Eemove
for fifteen
brandy,
syrup
over
and
take
the
dishes
the
Make
fruit
the
a
it.
let it boil
longer
at
fruit
to
Take
Add
cool.
fifteen
Boil
syrup.
in
glass jars.
(145.)
of the
syrup
this
Let
to
come
and
sugar
a
boil
for five minutes.
peaches carefully, and
minutes
rise.
to
ceases
brandy.
dissolve
put the fruit in, and
with
for five minutes.
Peaches.
Pour
pint
boil
for
peach.
Brandied
One
sugar
to
on
scum
upon
over
pour
put it
boil
to
mixed.
lie in the
the
spread
and
longer
and
until
fruit and
and
peaches
cinnamon
juice
Boil
put in the
vinegar
Put
(144.)
let them
and
off the
water.
the
out
of
pound
of sugar.
and
mace
peaches,
; drain
hour
an
in
glass jars.
peaches.
Four
half pounds
and
a
One
quart of vinegar.
the
each
to
sugar
stir
of
pounds
Pare
Then
longer,stirringconstantly.
Pickled
Ten
soft.
let the
syrup
boil
Add
the
it thickens.
until
once
from
after
it is in
the
fire.
the
Pour
the
glass jars.
hot
;
PART
XIV.
CANDIES.
Chocolate
Two
Half
a
cup
Half
a
cup
One
ounce
Two
all
minutes,
to
time
of
the
add
ingredients
and
A
a
One
of
quarter
caramels
are
flavouring,
few
a
caramels
done,
are
if not,
continue
in
drops
and
boiling
cool.
to
into
out
quite
Caramels.
When
fire and
almost
buttered
a
hard
mark
tin
into
(147.)
sugar.
milk.
of
of
teaspoonful
a
together
which
the
from
knife.
teaspoonful
all
:
pour
inch.
of
cups
cup
fire
an
Vanilla
One
the
try
fifteen
for
together
Then
beginning
until
the
Two
vanilla.
sufficiently,remove
of half
with
squares
the
vanilla
depth
Before
Boil
of
essence
longer.
cooked
the
chocolate.
unsweetened
from
steadily
cold
butter.
these
taken
When
beat
of
If it hardens
short
a
milk.
stirring constantly.
be
for
of
of
water.
may
molasses.
teaspoonful
Boil
(146.)
sugar.
of
ounces
One
cold
of
cups
Caramels.
of
for
should
of
essence
twenty
be
tartar.
vanilla.
minutes,
added
of
cream
aitex
excepting
the
Yfcmos\fc%\xss"\.
76
the
AMERICAN
them
fire. Turn
into
out
they harden,
Before
DAINTIES.
mark
a
lightlybuttered.
tin very
into
out
neat
with
squares
a
knife.
Creams.
Walnut
pound
One
egg
One
tablespoonful of water.
pound of icing sugar.
(white only).
Vanilla
Add
the
sufficient
to flavour.
the
with
Mould
size of
a
when
side.
each
place
several
your
kernels,
the
breaking
half
hours
into
in
a
nut
cool
a
harden.
to
The
Have
the balls, press
them
paste.
fingers
walnut.
without
Leave
stiff
the
in
Stir
egg.
very
a
with
small
formed
have
you
the
of
make
to
sugar
carefully cracked
nuts
white
vanilla.
the
balls
round
the
to
water
of
Flavour
on
of walnuts.
One
One
and
(148.)
creams
of coffee
may
to
essence
be
varied
the
mixture
Salted
by adding
instead
Almonds.
a
few
drops
of vanilla.
(149.)
Almonds.
Salt.
Butter.
Blanch
them,
may
them
the
from
leaving
be
in
oven
the
almonds,
a
the
almonds
them
by pouring boiling
for
easily removed
a
saucepan
until
they
oven,
add
and
pale brown,
shake
taking
few
a
seconds, when
by rubbing
with
are
a
them
care
a
salt, and
some
hot
with
;
small
over
they
piece
the
do
the
of
skins
in
saucepan
butter
\rat\i.
Put
them
set
fire until
no\"
on
cloth.
the
remove
water
to
they
the
are
PART
XV.
RECIPES-
CHAFING-DISH
American
No
without
cook-book
mention
any
that
of
The
be
hardly
its
it
is
powerful
a
a
always
used
easily.
burn
baking
in
holding
cooking
stands
It
of
capable
for
for
receptacle
cooking
dishes
preparing
but
of
is
which
naturally
do
nature
a
to
itself, and
not
quire
re-
suited
more
long
require
not
which
water,
does
which
is
saucepan
dining-table
anything
grilling,
or
boiling
the
on
nickel
supporting
The
anything
bears
shallow,
frame
a
burner.
spirit
with
which
article
in
rests
would
connection
any
little
which
centuries
however,
1896,
plained
ex-
form
primitive
prettily shaped,
a
be
may
several
having
The
it
the
name
of
as
is
of
that
relative.
saucepan,
in
set
under
to-day
over
revival
a
recognised
name
plated
uninitiated
the
is
complete
chafing-dish.
the
chafing-dish
ancient
that
is
this
known
cookery
ago.
of
benefit
the
For
of
be
possibly
could
in
cooking.
In
the
possesses
the
on
on
it
Epicurean
after-dinner
States
almost
chafing-dish.
a
usefulness
looked
United
as
an
little
tables
It
of
amusement
suppers,
savouries,
into
every
household
started
its
the
wealthy
and
used
impromptu
t\is
now
of
career
classes,
it for
who
ing
prepar-
luncheons,
com^o^\\A."y"
c"^fo"sk
or
entered
Gradually,
Its
is
it
table
welcome
as
fricasseed, fried, and
plain, souffle,
sweet,
These
on.
fresh, which
is
from
brought
breakfast
houses, the
Where
"
word
is
there
"
remains
be
prepared
be
heated
also
the
a
cook
for
supper.
In
United
States
is
fashionable
as
household
expert
It
is
small
a
good plan
metal
the
to
of
art
most
dreaded
that
its aid may
by
it
may
little
For
provides
not
dish, without
It is
it.
prepare
the
the
usual
chilly
chafing-dishcookery
male
and
members
of
society men
many
this
grated
"
for
"
and
the
chafing-dish on
a
little ornamental
with
accidents
prevents
ingredients
cheese
stand
to
tray covered
previously prepared
and
in
as
be
to
in which
on,
hot
the
female,
have
and
the
are
"chafing-dish chefs."
d'oyley,as
All
so
savoury
among
the
as
and
the
table
hot
fish.
or
supplementing
evening
so
little uncertain.
a
sittingup
Sunday
the
when,
poultry,
theatre
useful
most
they
appetising sauces,
but
only amusement,
necessity of
when
"
and
served
loses all its terror, for
meat,
omelettes
breakfast
chafing-dishat hand,
a
the
after
suppers
is
hour
various
the
of
the
on
and
kitchen,
the
tomatoes,
cheese, ham,
"
impossible
so
with
eggs
rivalled
un-
scrambled,
eggs
"
fatigue,and
or
breakfast
time, being
eggs
prepared
trouble
itself,without
the
On
;
known,
society.
all kinds
;
savoury
all be
may
became
supper
poached
curried
and
mushrooms,
at
as
preparation of
the
for
of
gredients.
in-
expensive
merits
numberless.
quite
are
uses
its
as
all classes
into
its way
it made
other
and
liqueurs,
wines,
79
RECIPES.
CHAFING-DISH
the
meat
dish
the
to
in
placed
tablecloth.
hand
chopped,
a
eggs
should
be
beaten,
Va "\i\AXatasu^\ft3"""
"3*
80
DAINTIES.
AMEBICAN
plates, ready
hand
to
on
and
seasoning,matches,
little
second
a
wooden
a
tray, with
silver
or
the.
for
spoon
stirring.
The
few
of
may
which
ways
and
added
at
and
bacon,
creamed
favourites, for
they
so
will
be
Welsh
Half
a
Half
an
suggest themselves
livers
chicken
eggs,
Fried
tastes.
all
are
and.
chafing-dish
previously
been
recipes have
not
numberless
to, in
individual
to
potatoes,
which
chafing-dishcookery
once
omelette, scrambled
bananas,
given,
for
will
according
everyone
here
varied
be
course
different
to
recipes given
repeated.
Rarebit.
(152.)
of cheese.
pound
of butter.
ounce
saltspoonful of dry mustard.
A pinch of cayenne
pepper.
Two
tablespoonfuls of ale or milk.
A
Melt
the
off in thin
cheese
butter
slices
and
When
chafing-dish;
shave
when
the
melted, add
;
seasoning
the
buttered
in the
;
is
last of all the
is all
cheese
butter
melted,
the cheese
the
ale.
at
serve
once
on
hot
toast.
Fricasseed
(153.)
Eggs.
tablespoonfuls of butter.
One
tablespoonful of flour.
A sprig of parsley (finelychopped).
Two
Half-a-doz0n
button
Half
of
a
hard-boiled
Salt and
Put
the
white
butter
veal
white
if this be
milk
Six
pint
mushrooms
not
or
chicken
stock,
or
procurable.
cut
eggs
(cut in dice).
in slices.
pepper.
into
the
claa"iig-^s^ -*n\\"kl melted
OHAPING-DISH
add
the
flour, stirring constantly, then
stock
mushrooms,
the
and
simmer
to
Add
together
the
to
eggs
Two
(minced).
dessertspoonfulsof curry
tablespoonfulsof flour.
Half
a
small
pint
of veal
Pepper
beef
the
Peel
with
pepper
are
in
boiling
minutes
serve
at
by Eecipe No.
or
one
pound
add
;
once.
Tomatoes.
and
toast,
them
stew
tomatoes,
salt.
(155.)
57.
of fresh
add
the
and
till tender, and
Scramble
some
in
No.
described
cooked
instead
ten
stock
the
ones.
toast.
Eecipe
stewed
serve
at
in
eggs
57, and
the
when
Stir them
tomatoes.
once,
season
very
hot,
on
plain if preferred.
or
Finely-minced
used
for
curry
salt.
and
lightly together
buttered
the
dissolved
hot,
eggs made
tin of tomatoes,
chafing-dishas
they
stir in
;
fluid
with
Eggs
Buttered
chafing-dish,and
the
brown
Scrambled
a
into
When
eggs.
Scrambled
Half
stock.
in slices.
mixture
the
and
powder.
flour, stirringquickly, then
the
Simmer
cream
cut
to
tablespoonful of
water.
serve.
cream.
onion
they begin
add
powder,
and
once
chicken
or
eggs
and
butter
till
cook
minutes.
ten
or
dients
ingre-
onions
tablespoonfulsof
the
these
(154.)
Eggs.
Two
Six hard-boiled
the
boil up
sauce,
tablespoonfuls of butter.
Two
a
five
Two
Two
or
for
parsley,
the
Allow
seasoning.
Curried
Put
81
BEOIPES.
ham
of the
or
tomatoes
chopped
mushrooms
ii tos"i*9l.
may
be
82
Lobster
One
One
Two
Two
Salt and
other
the
when
cayenne
Serve
Shrimps,
at
add
and
season,
beaten
the
butter
the
last
of
the
yolks of
;
all,
two
once.
crabs
or
prawns,
may
be
for
substituted
lobster.
dozen
Three
One
Two
oysters.
hard-boiled
Salt and
pepper.
the
in
stir till smooth.
little
cream,
chafing-dish,add
Bub
the
add
them
seasoning, and
last
cream
for five minutes
Oysters
and
and
k
(yolks only).
eggs
cayenne
butter
the
flour.
of butter.
ounces
Three
(157.)
Newburg.
gillof cream.
tablespoonfulof
One
Put
la
k
Oysters
a
chafing-dishwith
ingredients;
thoroughly hot,
eggs.
and
pepper.
the lobster in the
Heat
add
(156.)
Newburg.
la
a
pounds of lobster after it is opened.
tablespoonfuleach of sherry and brandy.
gillof cream.
(yolksonly).
eggs
tablespoonfulsof butter.
Two
the
DAINTIES.
AMERICAN
la
of
Maitre
Two
dozen
One
tablespoonful
The
juiceof
One
tablespoonful
Salt
and
of the
the mixture
to
at
serve
yolks
the
all the
flour,
with
eggs
;
then
oysters.
the
Cook
once.
d' Hdtel.
(158.)
oysters.
half
pepper.
a
of butter.
lemon.
of
finely-choppedparsley.
OHAFING-DISH
Wash
chafing-dishwith
the
the
of the
edges
the
drain
and
of hot buttered
A
oysters and
and
pint
a
white
Salt and
milk
the
Put
rubbed
slices
on
liquor.
pepper.
in the
chafing-dish;
Add
the
of all add
the
oysters, and
should
be
scalded
five minutes
after
their
Fried
in
add
for
seasoning.
Cook
the
Cook
liquor,which
skimmed*
the
hot
milk.
and
butter
adding
when
little cold
a
and
Oysters
their
butter.
five minutes.
the
Last
latter
for
stew
oysters.
Batter.
Two
dozen
Two
eggs.
Two
tablespoonfuls of milk.
(160.)
oysters.
flour.
tablespoonful of
tablespoonful of
One
once
lemon
flour.
in
One
the
half of milk.
smooth
flour
at
when
(159.)
Stew.
tablespoonfulof
tablespoonful of
A
Serve
tine
toast.
dozen
One
in
carefully,and
curl, add
to
seasoning.
Oyster
Two
; stir
butter
them
Put
oysters.
oysters begin
juice,parsley, and
88
RECIPES.
butter.
Salt.
Make
batter
a
liquor which
salt.
dip
them
Melt
is hot
brown.
Dry
the
and
the eggs,
from
came
in the
the
with
the
milk, flour,the strained
oysters, and
oysters carefully with
a
a
pinch
towel,
of
and
batter.
butter
in
the
bubbling, put
chafing-dish,and
in
the
oysters
and
when
fry
it
till
84
AMERICAN
DAINTIES.
Fricasseed
A
cold
boiled
gillof
gillof
One
One
Two
Salt and
milk.
chicken
cold
boiled
the
stir the
and
gill of
boiled;
flour
the
five minutes.
simmer
the
salt
in
few
chopped
to
this dish.
mushrooms
Rissoles.
a
when
the
milk,
chicken
and
it
was
cook
for
and
chicken,
are
ment
improve-
an
(162.)
Half
a
Two
eggs.
cold
chicken.
cupful of breadcrumbs.
teaspoonful
teaspoonful
White
of
chopped parsley.
of
lemon-
juice.
sauce.
Salt and
One
the
pieces of
of finelyminced
cjupfuls
One
it ; add
pepper,
Two
One
of
remains
hot.
button
Chicken
and
the
thoroughly
into
which
in
water
Lay
until
the
or
chafing-dish,and
smoothly
with
season
fowl,
joints.
into
butter
is hot
A
stock.
pepper.
into neat
large one,
a
fowl.
white
small
a
Put
(161.)
tablespoonful of flour.
tablespoonfuls of butter.
One
Cut
Chicken.
pepper.
tablespoonfulof
butter.
Flour.
together the
Mix
finelyminced
parsley, lemon-juice,
seasoning.
Moisten
that
it
sauce
so
small
flat cakes.
and
when
fry them
until
mixture
with
be
formed
with
Melt
they
well-beaten
the
can
it is very
chicken, the
the
butter
hot, roll
are
brovm.
the
on
in
crumbs,
bread-
eggs,
and
sufficient white
the
the
cakes
hand
into
chafing-dish,
in
flour, and
Y"o\"\i%\"3""%
86
DAINTIES.
AMERICAN
Melt
hot
the
and
in
and
with
season
bone, shred
into the
flour
it into
Free
and
minutes
u
the
fish from
the
pieces, and
small
for ten
Simmer
sauce.
in ; add
smoothly
pepper.
it
when
chafing-dish;
the
stir the
bubbling,
and
cream,
skin
butter
it
put
at
serve
once.
Soufflfe.
Tomato
One
tin
of
tomatoes
or
(166.)
one
fresh
the
pound
of
into
small
fruit.
slightlybeaten.
tablespoonfulsof butter.
Four
eggs
Two
Salt and
Peel
the
Put
them
Add
the
Heat
pepper.
butter
through,
Creamed
Melt
some
rubbed
butter
the
through
in
it with
hot, stir in the
cream.
the
a
(167.)
has
salt and
pepper.
(168.)
of- brandy.
A
tablespoonfulof
sugar.
lemon
in
When
heated
when
soft, good, cooking apples.
tablespoonful
washed,
chafing-dish,put
Frites.
A
been
colander.
Serve
Pommes
Caster
once.
cream.
spinach, which
spinach, season
Some
at
serve
eggs.
pepper.
ready
boiled, and
minutes.
butter.
tablespoonfuls of
Salt and
pieces.
last of all the
Spinach.
Spinach.
One
tablespoonfulof
Have
and
for ten
cook
seasoning,and
and
niixture
Three
them
cut
and
chafing-dish,
in the
the
and
tomatoes,
juice.
the
it is
through.
CHAFING-DISH
87
KEOIPES.
Flour.
Three
A
tablespoonfulsof
little cinnamon.
the
Peel
apples, remove
slices one-third
hour
an
of
in the
and
dust
Put
the
butter
lemon
in
One
Salt and
Melt
hot
the
put
chopped
for half
sugar.
Drain
when
sides.
and
Sprinkle
hot.
serve
(169.)
of
chopped parsley.
in the
the
potatoes
Fry
chafing-dish,and
sprinkle
;
for ten
minutes,
and
Saut6.
with
chafing-dish,and
when
and
on
fry till
in the
Stir
on
brown
cream,
together
the
toast.
ham,
until
very
both
hot.
serve
(170.)
hot
lay
sides.
cheese, and
very
and
thick.
bread, put the' butter in the
the
from
crust
the
salt
slice of tin loaf
the
it is
with
them
them
season
when
three-quartersof an inch
Two
tablespoonfulsof butter.
Two
ham.
tablespoonfulsof finelyminced
Two
tablespoonfulsof grated cheese.
One
gillof cream.
Cayenne pepper.
Cut
very
pepper.
Pain
A
them
of butter.
parsley, and
pepper..
round
potatoes.
butter
in
both
on
Saut6.
tablespoonful
tablespoonful
One
juice and
cinnamon,
powdered
boiled
Soak
chafing-dish,and
the
Potatoes
Six cold
in
cut
flour.
with
and
sugar
seeds,
thick.
slices till brown
fry the
with
the
inch
an
brandy,
them,
hot
butter.
hot, and
Take
a
the
bread
in
it out, and
pinch
spread
of
the
it,
put
cayenne.
mixture
INDEX.
of
refer
figures
The
the
the
to
pagination,
baked
salted,
Almonds,
cake,
Angel
Charlotte,
Hot,
41
fritters,
Apple
Ties,
fried,
Apples,
fritters, 71
dishes,
Breakfast
35
33,
86
Fritters,
70
Muffins,
67
chicken,
Broiled
Lobster,
B.
beans,
Boston,
Halibut,
the
in
Lobster
shad,
Sweet
shell,
fried,
Bananas,
and
Banana
C.
12
pudding,
orange
62
of,
rechauffe
brown,
Graham,
Hot,
Soda,
Sweet
baked,
85
65
65
64
mock,
hominy,
codfish,
potatoes,
51
Gold,
44
Indian
corn,
Lemon
jelly,
Lemon
sponge,
48
Pound,
1
49
49
Poverty,
27
53
Ribbon,
12
26
47
cream,
Orange,
4
47
45
Fruit,
Nut,
64
lobster,
22
20
44
46,
Cream,
Boston
Biscuits,
Salt
angel,
Chocolate
71
cream,
Beans,
Bisque,
Cake,
Chocolate,
Fritters,
Beef,
salad,
Cabbage
28
39
Ice
11
25
codfish,
salt
69
14
potatoes,
Balls,
67
cakes,
Buckwheat
13
Stuffed
65
Boston,
Bread,
30
Eggs,
16
pudding,
Biscuits,
22
27
10
Betty
Brown
Baked
67
64
Breadcrumb
71
74
brown,
Boston
Bread,
44
22
67
peaches,
Brandied
76
beans,
bread,
Brown
Boiled
numbers
recipes.
Boston
of
the
to
not
Silver,
52
44
66
43
50
40
89
INDEX.
strawberry short,
Cake,
Whipped
48
of
48
cream,
Cakes,
Buckwheat,
70
Crumb,
for
making,
potatoes,
Fried,
Griddle,
42
Crumb
69
Hominy,
64
icing for, 53
icing for, 54
Chafing-dish recipes, 78
Curried
40
81
eggs,
D.
Doughnuts,
17
toast,
pie,
Rissoles,
Soup,
Eggs,
16
2
80
Scrambled,
with
29
tomatoes,
81
Stuffed, 31
46
F.
38
Pudding,
fish, 3
Chowder,
Fish, 7
Balls, 12
Chowder,
3
soup,
Codfish
balls, 12
Boiling salt, 12
Picked
of
Souffle,
12
Cookies,
salt, 85
Fricassee
Sugar,
62
molasses,
chicken,
Fried
Bananas,
Cakes, 69
fritters,18
Omelette, 18
Tinned, 18
Potatoes,
\
59
83
86
28
27
Hominy,
Oysters, 7
Oystersin batter,
jelly,22
45
85
oysters,9
Eggs, 80
apples,
56
56
Pie, 35
Sauce, 22
Cream
cake,
of
Fricasseed
Corn
Cranberry
of,
Souffle,salt, 12
Freezing ice cream,
'
ice cream,
3
Rechauffe
13
up,
Rechauffe
Coffee
30
Curried, 81
Fricasseed,
Scrambled,
62
Ice cream,
55
29
Biaked,
83
cakes, 46, 47
Caramels, 75
Cream
cake, 47
Creams, 77
Clam
milk,
sweet
E.
Chocolate
Icing,
54
with
made
Charlotte, angel, 41
Chicken, broiled, 16
Fricasseed, 83
and bacon, 27
Livers
Pot
11
cakes, 70
cakes, 51
Cup
Cups, peach,
70
Candies, 75
Caramels, chocolate, 75
Vanilla, 75
on
23
Croquettes, lobster,
69
Yellow
2
Creams,
51
White
celery soup,
Spinach, 86
chocolate, 77
Peppermint, 77
Walnut, 76
69
Directions
Hot,
ice, 59
Creamed
42
Cup,
Cream,
*2^
83
90
INDEX.
K.
69
Fritters,
71
Apple,
Oyster, 9
Frozen
pudding,
Fruit
cake,
53
Kisses, tea,
Banana, 71
71
Breadcrumb,
Breakfast, 70
Corn, 18
L.
fillingfor cakes,
Lemon
63
43
Jelly cake,
51
Pie,
34
Sponge cake,
50
the
in
baked
Lobster
G.
43
shell,
11
molasses, 57
Gingerbread,
44
Gold
cake,
Graham
biscuits, 65
Green
Griddle
pickle, 21
tomato
Bisque of,
1
Broiled, 10
Croquettes, 11
Newburg; 82
69
cakes,
M.
H.
Marmalade, quince,
Meringue pie,apple
13
Halibut, baked,
Fish
balls, 14
Rissoles, 14
73
or
peach,
35
36
Mince-meat,
58
Hermits,
Hominy, boiled, 27
pies, 37
bisque, 4
Oysters, 18
Mince
Mock
Cakes, 70
Fried, 27
Hot
biscuits, 64
and
Bread
cakes,
Molasses
cookies,
Gingerbread,
64
56
57
Muffins, breakfast, 67
N.
59
Ice-cream,
Banana,
62
Chocolate,
Coffee,
Nut
62
Freezing,
Peach,
59
O.
Strawberry,
corn
61
60
Omelette, corn,
Plain, 30
50
Icing, orange,
White, 53
Yellow,
82
48
cake,
61
Vanilla,
Indian
lobster,
Newburg
Oysters, 82
62
Savoury,
54
cake,
66
and
39
Cake,
Jelly, cranberry,
22
30
Souffle, oyster,
Tomato, 31
Orange
J.
18
49
banana
8
pudding,
91
INDEX.
Potatoes,
Oyster fritters,9
Omelette
Soup,
Stew,
83
Saute, 87
of,
fricassee
Oysters,
Sacked, 25
Saratogs, 24
souffle,8
5
Maitre
d'
Mock,
18
Hotel,
Newburg,
28
Boiled, 26
Fried, 26
Roast, with meat,
Pot pie, chicken, 16
82
Poultry,
10
Scalloped,
milk,
(sweet), baked, 25
Potatoes
82
Pickled,
in
Stewed
9
Fried, 7
in batter, 83
Fried
Stewed,
fried, 24
26
16
Pound
cake, 49
Poverty cake, 53
7
8
Preserved
quinces,
Preserves, 73
Pudding, banana
P.
73
and
orange,
39
Pain
saut", 87
Brown
rolls,65
House
Parker
Pastry, plain, for
Peach
Ice
40
cups,
61
cream,
Pie, 34,
35
Pudding,
Pumpkin
Peppermint creams,
Picked-up codfish,
Cranberry,
Making
Peach,
a,
Queen's pudding, 38
Quince marmalade, 73
Quinces, preserved, 73
35
R.
35
Rarebit, Welsh, 80
of beef, 85
of fish, 85
of salt codfish, 85
Ribbon
cake, 52
Rissoles, chicken, 84
Roast
sweet
potatoes
32
Rechauffe
meringue,
pastry
Pumpkin,
Squash,
for
35
one,
33
36
36
plain, 32,
Pie-crust,
Pies, 32
Mince, 37
Plain
omelette,
Pie-crust,
33
meat,
Rolls,
26
Parker
House,
30
32, 33
S.
frites,86
Pop-overs,
Potatoes,
21
34
Peach
Pommes
Q.
34
Lemon,
Plain
77
13
oysters, 10
Peaches, 74
Pie, apple, 33
Apple meringue,
Chicken
pot, 16
pie, 36
74
tomato,
green
Pickled
40
38
Troy, 40
39
Peaches, brandied,
Pickled, 74
Pickle,
pie, 33
one
Betty,
Chocolate,
Frozen, 63
Peach', 39
Queen's, 38
65
creamed,
Sacked
23
k
^otatoe"t^b
65
with
92
INDEX.
Salad,
cabbage,
Tomato,
Salt
20
codfish
balls,
Codfish
rechauffe
with
Eggs
baked
Silver
cake,
Soda
Salt-fish,
Tomato,
30
Salad,
29
green,
Souffle,
Soup, 5
Tomatoes,
86
scalloped,
Stewed,
Troy
omelette,
31
21
20
20
19
Stuffed,
19
pudding,
40
8
of lobster,
V.
2
Ice
celery,
2
caramels,
18
4
5
W.
5
creamed,
Spinach,
75
60
cream,
Vegetables,
3
bisque,
Oyster,
cake,
pie,
86
lemon,
Waffles,
50
Walnut
36
oyster,
Welsh
83
Stewed
Whipped
8
oysters,
in milk,
Potatoes
ice
cake,
eggs,
cream,
77
creams,
rarebit,
80
cake,
cream
icing for cakes,
61
48
Y.
31
baked,
Tomatoes,
White
28
72
19
Tomatoes,
Strawberry
Shad,
81
14
64
chowder,
Tomato,
Short
omelette,
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29
18
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of
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7
53
corn,
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24
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85
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Potatoes, 87
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76
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12
almonds,
Salt-fish
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12
boiled,
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20
14
19
Yellow
icing,
54
48
53
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