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HOW
TO
COOK
VEGETABLES.
ROR
E
R.
TO
HOW
COOK
VEGETABLES.
Sf T-? RORER,
MRS.
PRINCIPAL
OF
THE
COOKING
PHILADELPHIA
AUTHOR
OF
ROREk's
MRS.
EDITOR
SCHOOL;
COOK
BOOK,
OF
ETC.,
"
'
TABLE
TALK
ETC.
"v
I89I.
BY
PULLISHED
W.
ATLEE
Nos.
BURPEE
475
Nos.
AND
476
477
AND
"
CO., Seed
North
Fifth
478
PHILADELPHIA.
W\
York
Growers,
Street,
Avenue,
".^^
^11^
^
Copyright,
By
W.
ATLEE
1890,
BURPEE
Philadelphia,
PRESS
OF
1220-24
WM.
SANSOM
PHILAUELPHIA,
F.
FELL
"
STREET,
CO.
"
Pa.
CO.,
PREFACE.
PUBLISHER'S
The
suggested
America
book
How
on
view
School,
As
Editor
she
Book,
the
is
book
to
as
a
purchaser
Any
$3. fee
order,
for
the
copy
amount
that
of
last
Mrs.
Rorer's
United
States.
and
have
pages
been
fail
scarcely
can
to
carefullyfollowed.
little book
will
extend
the
increase
varieties
in
of
paper
^5.00
in
or
a
Cook
to
in
from
among
following
conditions
Plants
the
to
is entitled
while
to
amount
accompanies
request
the
"
Vegetables
distribution
covers,
:
"
of
the
purchaser
every
receive
our
a
copy
stantially
sub-
cloth.
W.
Philadelphia^ Jan.
How
the
on
receive, if
bound
correspondence
for
Seeds, Bulbs
to
bound
''
sale, but
premium,
is entitled
a
the
are
needless
state
published
not
Vegetables
prevent
would
trade
customers
to
of
and
this
of
early
Housekeepers
of
following
directions
publication
in
use.
order
In
the
the
Author
and
Rorer,
end
Philadelphia Cooking
the
the
on
this
Rorer
to
throughout
Mrs.
by
consumption
general
is
the
trust
the
known
satisfactory if
prove
Talk
recipes published
carefully tested
We
Table
in
grown
you.
introduction
of
T.
S.
before
Principal
of
With
Mrs.
now
no
of
advisabilityof having prepared
with
needs
Rorer
method
generally
not
are
the
to
as
Vegetables.
result
the
America.
All
Cook
to
with
Mrs.
Cook
the
us
communicated
we
Summer,
of
to
inquiries
which
Vegetables
certain
using
a
receipt of
frequent
77,
i8gi.
Vll
ATLEE
BURPEE
"
CO.
CONTENTS.
PAGE
Preface,
How
vii
Cook
TO
Vegetables,
9
Pickling,
50-75
Cream
Vegetable
Soups,
109
Soups,
Vegetable
117
Salads,
SalAd
122
Dressings,
124
138
Canning,
Season
Bills
for
of
Pickling,
150
158
Fare,
Vlll
HOW
Few
slovenly
Potatoes,
in
(served
rarely
cooked
out
of
every
be
found
in
plates
washed
gathered,
boiled
boiled
has
It
water.
and
is
or
which
solvent
upon
these
cooked
A
water
hardens
of
Young,
water.
soda
green
soft
pure
to
remembered
in
hard
it
at
to
a
of
A
once.
gallon
vegetables
Onions,
if
all
of
boiled
9
the
in
effect
entirely
(skin),
quently,
Conse-
water.
vegetables
green
dry vegetables
in
gallon
of
renders
be
casein,
an
to
a
of
teaspoonful
water
should
sulphate,
it will
added
half
bonate
bicar-
it soft.
in
cooked
pure,
boil
not
covering
all
salt
common
ing
contain-
do
such
that
that
soft
unwholesome.
has
the
comes
be-
in
lime,
and
into
and
water,
of
outside
out
cooked
beans,
or
green
and
After
and
gases
vegetables
water
when
pass
be
teaspoonful
soft.
salted
juice
freshly
its
unpalatable
color
firmness,
it must
be
of
in
coagulate
contain
vegetables
same
the
allowing
seeds
seeds
power
the
destroy
these
cooked
salts
The
water.
the
renders
The
must
hard
in
will
one
longer.
all
lentils,
peas,
but
;
freshly
better
are
manner
be
with
that
fact
split
as
which
gypsum
vegetables
are
should
moment
a
it parts
well-known
a
tender
not
time,
a
most
casein, such
or
tender,
for
and
water,
tables
vege-
day),
a
table
the
vegetables
cold
of
palatable
to
come
green
in
until
water
hard,
soft
All
perfect.
once
even
of
dressing
important
most
or
that
the
household
every
wholesome
a
ten
the
of
one
nearly
than
quickly
more
and
comfortable
between
difference
housekeeping
vegetables.
water
the
show
things
VEGETABLES.
COOK
TO
soft
boiling,
water,
are
HOW
lO
tasteless,and
almost
them
the
they
Do
and
taste
strong
them
salted
in
lentils
The
nitrogen.
the
are
most
tritious
nu-
to
the
of these
shows
vegetables, consisting chiefly of vegetable casein,
at
that
once
fare ; and
kind
kinds
A
for
we
system,
mashed
serve
a
strong
effort
all
of
nature,
things that
do
Why
we
serve
potatoes
with
our
Bear
and
cast
overload
with
beans?
in mind
away
order.
that
and
butter
our
lean
during
equivalent substances,
matter
and
of
beef,
the
or
nourish
process
which
these
and
keep
bread,
or
substances
proper
vail
pre-
what
see
organ
the
whole
read
to
this
stomachs
our
organ.
should
why
properly.
living we
be
must
we
said) pork
ourselves
must
bon.
car-
; each
(as I have
of
;
liberty,and
and
enemy,
such
in
for
pork
harmony
pork
any
beans
them
much
out
fashion,
of
fare
fail
our
to
of
Still,we
crowd
on
Simply
certain
to
us
not
can-
fill in the
produced
once
facts
with
and
our
ent
differ-
combine
baked
must
too
reject its
to
teaching
eat
take
us
is at
of
out
served
peace
daily with
excitement
system becomes
lesson
let
potatoes
An
happens.
makes
but
has
meat
organ,
them
these
know
to
with
matter
a
daily bills
our
proportions to satisfyeach
the
not
certainlyhave
arrange
with
man
being nitrogenous, the
While
in
a
make
to
it is
instance, if
his dinner, he should
the beans
fish
as
loss
a
be served
thorough acquaintance
necessity;
a
and
game,
of
daily bills
our
frequentlyat
are
highly estimated,
too
care
vegetablesshould
of meats,
properly.
but
of
with
arrange
housekeepers
justwhat
be
must
we
tain
con-
double
elements
nitrogenous
this
as
said
are
almost
and
with
water,
They
wheat,
as
which
aroma
wilted, sprinkle them
vegetable substances.
carbon
to
restore
water.
Peas, beans, and
much
of
the
in salted
soak
not
them.
of all
amount
cannot
after-salting
vegetables become
water.
as
VEGETABLES.
all the
boiled
when
If green
toughens
COOK
saline
sweet
possess
cold
TO
use
up
replaced by
be
found
HOW
in
of
some
Dropping
that
taste
scientific combination,
the
also
must
vegetablesseem
certain
meats.
The
sight of
of
or
such
appetiteat
We
roasted
with
pork,
of
pickles
and
boiled
rice
should
be
dish
served.
Corned
beef
dinner,
as
a
Roast
with
"
or
white
potatoes,
or
broccoli
are
chicken
pickled
sauce
with
with
purees,
and
potatoes
main
the
forms
also
may
with
dish
and
ham
of
with
boiled
or
any
and
ham,
of
sauce
carrots,
fried
pretty and
chops and
may
fowl
may
Peas
tomatoes.
fried
or
also
turnips,sweet
cabbage
veal
be
jelly,peas,
with
or
white
be
beefsteaks,
tomato
peas
or
or
With
potatoes,
may
green
sweet
pork.
Chicken
with
served
apples,
family
cutlets.
appetizing with
acid
or
should
blend
tomatoes
the
sauce
Spinach
potatoes join nicely with
breaded
baked
and
cranberry
Apple
mutton.
Roasted
beets.
be
sweetbreads.
and
a
with
accompany.
cauliflower.
or
lamb
with
our
soups
macaroni
appetizing by
more
also
may
turkey
tomatoes,
Fried
fish
and
garnish rice croquettes
macaroni
baked
cucumbers
especiallyblend
mushrooms
with
apple
clam
nicely
Where
tomatoes
tomatoes
is made
and
go
sliced
fish.
also, be garnished with
and
son
per-
turnips, cabbage, string beans, kohl-rabi, and
stewed
have
sensitive
accompanied
be
CroWons
with
and
sweetbreads;
fish.
chickens.
young
oyster
;
gumbo;
served
Peas
boiled
and
beans
should
soups
bread
with
a
a
passed
corn
so), potatoes
do
with
peas
crackers.
of
of
rob
appetite.
accompany
turnips with
mutton,
our
and
rice
toasted
squares
meat
with
vegetable
Cream
to
of
sense
a
the
up
dish
a
would
should
(or
beef, rice
our
is
once.
then
serve,
mashed
combination
a
keep
to
for instance,
of
dish
a
there
adapted
particularly
Fancy,
fowl,
a
consulted,
be
Certain
with
replaced
be
must
by fibrine, etc.
fibrine
by albumen,
H
Albumen
elements.
own
our
VEGETABLES.
COOK
TO
served.
sauce
croquettes
served
with
lettuce
French
or
Broiled
have
(baked) should
stuffed
tomatoes
peas,
poultry
or
Fried
cabbage
Remember
they
wholesome,
in too
or
must
great
asparagus,
for
artichokes
the
nicely
while
that
cooked
with
instance,
at
served
this
For
concentrated
of
the
food.
intestinal
Strip
an
them
gently
half
the
hours).
drain.
a
as
a
second
contain
beets
They produce
have
a
course,
little
very
always
be served
the necessary
waste
large,scaly head, like the
a
bottom, wash
add
take
skimmer,
in
a
leaves
outer
Then
Arrange
leaves,
outer
boiling water,
until
with
easilyobtained,
;
ARTICHOKES.
coarse,
the
from
in
alone
course,
cone
tree.
off the
inch
a
as
and
action.
artichokes
pine
Cauliflower
they should
reason
FRENCH
French
ties
large quanti-
too
soup.
nourishment.
for proper
in
fish is not
Turnips, carrots, parsnips and
with
cabbage.
plentiful,cheap and
served
be
have
must
beef.
time.
one
better
are
vegetable may
following the
served
be
Where
same.
stewed
of
accompany
stewed
or
beans,
kind
every
never
vegetablesare
number
a
potatoes
(of course)
mutton
liver
lima
corn,
must
salad
Calves'
almost
corn
never
the
with
squash,mashed
it
nicely with
goes
served
lettuce,
dressing.
shrimps.
rice, cauliflower
boiled
sauce,
French
cucumbers,
that
Boiled
game.
caper
with
served
mind
in
Bear
meat.
be
fried
Stewed
be
may
with
may
and
served
plant.
egg
sorrel
blackbirds
frogs'legs
; also
course
and
with
cutlets
lobster
dressing;
baked
or
VEGETABLES.
COOK
corn-salad
water-cress,
or
TO
HOW
12
well
on
in cold
tender
are
them
circle
the
teaspoonful
from
place them
a
cut
the
of
heated
off about
Throw
water.
boil
salt, and
(about
and
one
fire,lift them
upside down
a
stalks
on
a
a
fully
care-
plate to
dish, tops up
(of
1
ARTICHOKES.
course),pour
melted
English
or
them
Bechamel
butter
sauce,
over
artichokes
six
directed
in
thin
slice of
a
onion
two
half
the
into
the
them
Put
quarters of
in
moderate
Then
artichokes, fill the
with
pan
boiling point
to
and
oven
and
two
with
of
of
slice
dish
pork,
and
Hollandaise
sauce
it
pour
for three-
bake
slices
the
remove
centres
fine
Chop
artichokes, replacing the
a
hour.
an
frying
slice of
a
dish.
tie
tablespoonful of parsley,
a
Bring
the
of
baking
a
it in
put
stock.
pint of
centre
onion.
the
bacon,
in
as
thoroughly dry,
artichoke, put
each
them
stand
hours, drain
half
a
When
recipe.
shallots,six mushrooms,
chopped
a
and
one
around
pork
of
ounces
and
for
preceding
top and
on
serve.
ARTICHOKES.
BAKED
Boil
and
Hollandaise,
sauce
or
3
serve.
ARTICHOKES.
FRIED
Boil
and
drain
sprinkle them
and
stand
with
aside
Break
an
this and
with
sauce
a
and
drain
bowl,
a
pepper,
lightly,add
fry in smoking
hot
a
first into
fat.
Serve
Tartare.
A
AS
(of
tops and
it
artichokes
the
Dip
flour, and
ARTICHOKES
Remove
salt and
with
dust
dish, beat
soup
water.
warm
into
and
in
them
Put
hour.
one
into
egg
then
vinegar,
for
tablespoonful of
artichokes.
six
the
also
furze
them.
JARDINIERE
FOR
vegetables).
leaves
outer
the
BASIS
which
While
of
six
artichokes,
adheres
they
are
to
the
off
cut
Boil
bottom.
boiling
the
the
prepare
Macedoine.
Cut
the
two
small
vegetable
carrots
cutter.
and
Put
one
them
turnip, into
into
a
shapes,
saucepan
of
with
salted
14
HOW
boil
TO
VEGETABLES.
water
and
small
quantity of stringbeans
tips or
of green
until
COOK
flowerets
few
a
tender.
When
peas.
them
gently with
drain, and
trim
Macedoine
beef
a
Make
of
la
them
of
pint
the
and
Spanish
them
serve
beef, braised
as
pint
them
mix
sauce
;
done,
are
Fill them
the
with
garnish
a
braised
turkey or
a
agus
aspar-
half
a
artichokes
perfectlyround.
fillet of
mode,
half
When
vegetables
dozen
a
done, drain, and
are
boil
saucepan
cauliflower, and
a
it.
another
; in another
of
these
carefullytogether.
mix
In
to
leg
of mutton.
ARTICHOKES,
Trim
and
landaise.
boil the
After
artichokes
they
leaves,using only the
choke."
''
Italian
the
I
tablespoonfulof chopped
spoonfulsof
i
pars-
Boil
and
drain
fine, and
hollow
the
add
to
part of the
in
a
and
to
pepper
artichokes
it all the
artichokes
buttered
fifteen
baking
Dish
minutes.
circle,
a
them
over
of
white
of
meat
nutmeg.
the
chicken
ingredients.
bake
pour
them
around
and
Fill the
this force-meat.
and
and
of
ham,
taste.
other
pan,
cooked
chop
;
with
of
Stand
in
a
quick
them
plain
Sauce.
JERUSALEM
vegetable
sunflower
the
ounce
Grating
Salt
This
outer
chicken,
cream,
ley,
Cream
in
pour
y^ pound
table
oven
tbe
ARTICHOKES.
2
them
these
other, and
Hol-
sauce
all
remove
Arrange
artichokes,
ham
for
sauce.
STUFFED
12
directed
as
drained,
are
slightlyoverlapping
one
I'lTALIENNE.
a
French
ARTICHOKES.
is derived
tribe, and
artichoke.
is
an
from
a
plant belonging
entirelydifferent
The
root
was
to
production
cultivated
in
the
from
Euroj^e
ARTICHOKES.
before
the
potato
common
allowed
is collected
winter, and
of the absence
and
dry,
Of
course,
should
thrown
minutes.
hard
and
with
Cream
Sauce
water,
the
If the
to
them
the
stir until
work
in
into
and
a
not
the
Stir
dash
or
course,
dry
on
a
in
towel.
and
water,
and
leaves
add
three
rub
a
a
silver
over
pour
should
salt
them
water
tablespoonful
the
with
vinegar,
constantly
and
be
(a
teaspoonfulof
a
tablespoonfuls of
of cayenne
artichokes, throw
slices, boil
them
slices,with
bowl, add
mingle
ARTICHOKES
JERUSALEM
Scrape
a
for
"
gradually
This, of
artichokes.
lettuce
Then
does
Add
boil
serve
cold
into
thin
into
salt into
tablespoonful.
five minutes.
Drain
:
dissolved.
oil floats and
another
them
them
following sauce
and
them
neatly on
salt-spoon of
in
VINAIGRETTE).
la
(a
cut
them
HoUandaise.
sauce
serve,
vent
pre-
become
will
and
and
to
salt, and
Drain,
artichokes, throw
Arrange
vinegar
or
of
closely,as they
ARTICHOKES
ready
a
them
dition
con-
one.
cook, throw
to
teaspoonful
a
watery
immediately,
water
ready
cooking.
fresh, washed
while
if over-cooked.
tough
Scrape
Put
add
Watch
JERUSALEM
them
cold
the
mealy
in
care
mealy
and
sequently
con-
account
become
not
sodden,
a
is
On
5
the
during
ground
does
in
used
be
frost and
required.
dry
a
When
and
water,
forty
fork.
when
the
requires great
into
discoloration.
when
the
granules, it
digestiblethan
and
boiling
in
use
potato, and
artichokes
scraped,
of
vegetable remaining
a
is less
The
for
of starch
the
as
action
remain
to
but, unlike
introduced,
was
resists the
potato, this tuber
1
la
it
pour
served
for
at
over
of
oil.
add
about
the
once.
LYONNAISE).
into
for
cold
twenty
water
; cut
minutes.
1
6
HOW
Put
TO
COOK
tablespoonfulof
a
VEGETABLES.
butter
onion, sliced; fry until
one
the
artichokes;
and
salt
with
parsleyand
JERUSALEM
artichokes
the
put
artichokes
allow
slice of
the
Put
them
in
stand
keep
in
to
away
will
be
ready
; throw
ends
When
throw
into
it
put it
drain,
one
to
over
; then
to
and
it
pour
bay leaf,
one
blade
a
of
with
mace.
all the
fire and
moderate
a
the
over
bring
artichokes
twenty-four hours,
in
use
will
and
ASPARAGUS.
each
ready
a
the
While
bread,
cloves
carefullyin
kettle
on
a
cut
heated
the
cold
soon
as
boiling
and
water,
as
finished
small
cook, tie into
into
the
cold
and
bundles
Add
water.
peel
teaspoonful
a
minutes.
is
asparagus
off the
cut
stalk
to
of
salt; boil twenty
of
vinegar,
cool.
the asparagus
water.
cider
quart of
every
porcelain-linedkettle
a
BOILED
white
To
jar.
weeks.
two
Wash
of
onion, four whole
vinegar
They
chopped
Jerusalem Artichokes,
for
stone
a
pint
one
slowly to boiling point
and
them
over
Dust
ARTICHOKES.
directed
as
ingredients,stand
other
brown.
light
a
add
Then
serve.
drain, and
one
are
dish, sprinkle
pepper,
PICKLED
Boil
they
add
and
frying pan
a
slightlycolored.
until
toss
in
crusts
boiling, toast
the
; butter
platter.
strings,and
When
of
stale
while
hot
and
toast
the
place it
squares
on
is
asparagus
done,
toast, heads
the
all
way.
Put
a
it
one
tablespoonful of
half
level
tablespoonful
add
a
stir
continually
pint
butter
of water
until
in
of
in which
smooth
and
a
saucepan
flour ; mix
to
until
the asparagus
boil.
Season
was
melt, add
smooth,
boiled,
it with
a
ASPARAGUS,
half
the
teaspoonful
of salt and
and
asparagus,
the
inch
one
dust
the
two
a
When
teaspoonful
or
and
a
the
I
pint of milk,
I
ounce
of
Wash
add
drain
in
half
inches
and
centre
of
a
half
butter
and
Fill the
a
you
Put
of
the
the
the
milk
eggs
stir until
and
the
Cut
the
stir it
not
fifteen
bread
into
box, the walls
quick
a
tips into
the
Stand
napkin.
;
them
mark
a
out
a
about
a
the
one
with
melted
golden
brown.
them
; arrange
in
and
slice in the form
outside
centres
then
;
one
bottom
urilil
oven
minutes
crusts
and
the
boiling water,
slices
leaving the
Brush
bread,
taste.
into
boil
the
crumbs,
of
to
pepper
them
remove
thick.
asparagus
make
salt
of
put into
this
as
(yolks),
and
tips,throw
thickness,
inches
soon
Do
stale loaf
long,
I
Salt
remove
milk, half
or
serve.
kettle,
flour,add
of
As
in
drain
AMBUSH.
IN
colander.
in
cream
a
asparagus.
asparagus
neatly folded
to
4 eggs
perfectly square
a
and
a
of
of pepper.
ready
tips,
teaspoonful
a
pint
add
the
to
tablespoonful
a
butter,
the
; then
return
the
Put
boiling water,
drained
a
ASPARAGUS
quart of asparagus
with
dash
it is
boiling point
I
over
about
pieces
tougher parts.
thirty minutes
half
of salt and
will break
you
boil
lightlywith
of butter
to
all the
into
cut
water,
thoroughly
asparagus
ounces
comes
salt and
of
colander.
a
in cold
asparagus
teaspoonful
it
ASPARAGUS.
kettle, covering them
a
Pour
of pepper.
serve.
long, rejecting
pieces in
dash
a
STEWED
Wash
17
while
place
warm
on
sauce.
on
until
to
heat
in
light,then
they justbegin
to
a
double
stir them
thicken.
boiler, beat
into
Take
the
the
hot
quickly
yolks
milk
from
the
;
l8
TO
HOW
fire,add
the
butter, salt and
the
and
boxes
COOK
at
serve
pepper;
this
pour
carefullyinto
once.
ASPARAGUS,
of
VEGETABLES.
la
a
HOLLANDAISE.
1
bundle
2
of flour,
tablespoonfuls
Yolks
I
tablespoonfulof
I
teaspoonfulof
I
bay leaf,
l
of chopped parsley.
tablespoonful
trim
Wash,
taste.
Stand
add
the
the
eggs;
take
hot
over
for
and
and
half
a
the
to
strain,
;
well-beaten
as
of
pepper
minutes
the
flat
continually
salt and
add
a
melted,
pint
; stir
five
serve
for boiled
; when
a
the
juice,
neatly in
saucepan
boiled
fire
onion
directed
Add
water
the asparagus
over
a
fine, and
the
from
eggs,
bay leaf, onion,
parsley chopped
this
Pour
the
two
arrange
was
asparagus
add
this
and
in
butter,
as
until smooth.
the
boiling ;
of
asparagus
the butter
flour ; mix
until
the
of
ounces
done, drain
Put
in which
water
juice,
boil
and
vegetable dish.
the
lemon
When
asparagus.
add
2
asparagus,
yolks of
lemon
juice.
vegetable course,
itself.
by
ESCALLOPED
ASPARAGUS.
1
bundle
of
asparagus,
6 eggs,
2
ounces
of
butter,
2
tablespoonfulsof flour,
I
pint of milk,
I
level
A
of
dash
white
and
Trim
boil the
of
a
so
a
layer of
continue
asparagus.
mix
Put
baking dish,
another
eggs,
and
fine.
them
boil
; add
the salt and
Put
the
then
milk
pepper.
a
the
and
; stir
Pour
dish
in
the
remove
a
saucepan,
gently
the
into
the
add
of
tom
bot-
^gg^
last
layer
the
flour,
boiling.
the
and
boiled
hard
sprinkling
continuallyuntil
this
the
twenty
shells
in
asparagus
is full ; have
a
for
water
sprinkling of
asparagus
butter
salted
eggs,
layer of
until the
the
the
of bread-crumbs.
cup
in
asparagus
; hard
minutes, drain
chop
y^
pepper,
teaspoonfulof salt,
Add
dish, wait-
HOW
20
ham,
the
return
butter,
beans
gillof
a
TO
COOK
the
to
and
cream
VEGETABLES.
Add
saucepan.
an
of salt and
palatable seasoning
a
of
ounce
pepper.
BAKED
of
quart
I
white
small,
BEANS.
soup
i
tablespoonfulof molasses,
y^ teaspoonfulof
the beans
well
wash
water
the
of
until
you
three
four
skin
Put
them
cracks
beans
and
pot and
bake
a
water
as
for
that
closely,or
boiling
all
one
; if
once.
in
the
the beans.
in which
water
mustard
lid
and
the
on
bean
eight hours.
six to
If you
evaporates.
bean
for the
pan
must
be
it is best
wish
the
bake
to
pots and
use
operation, they
must
covered
will break
BEANS,
and
in
to
a
la
allow
a
if you
MA?TRE
teaspoonful
a
ber
remem-
a
baking
salt
pan.
HOTEL.
kidney beans,
of
watched
soft,stickymass.
use
d'
nary
ordi-
an
carefullyand
become
quart of freshlyshelled
add
at
pork
the
for from
without
is sufficient time
water,
drain
the
Put
them
on
night.
are
pan
KIDNEY
Take
beans.
oven
this take
do
above
it
to
the
To
of the
morning's breakfast,
the beans
hours
add
the beans
on
baking
the
that
the
moderate
a
pint
one
then
;
over
persons
iron
Two
in
oven
many
salt to
this
; sitnmer
the
part to remain
cold
beans
and
bury
of
Score
hard
remove
;
pot, almost
the scored
pour
blow
morning
throw
water.
beans.
hand,
done
are
boiled
the
kettle
a
the kettle of
off the
your
bean
Sunday
moderate
As
the
are
molasses
beans
they
into
skin
in
teaspoonfulof
a
Add
the
beans
allowing
centre,
put into
blow
into
freshlyboiled
with
and
them
put
In
water.
boiling point ; drain,
to
cover
pork
may
or
the
the
and
away
rind
colander,
a
bring quickly
water,
Add
in
mustard.
cold
night in
over
pickledpork,
pound
beans,
Soak
of
I
and
cover
boil
with
gently
BEANS.
until
tender.
bean
This
between
drain
at
the
of
tablespoonful
chop
of
of
gently
until
KIDNEY
the
quart of kidney beans,
I
teaspoonful of salt,
A
slice of
Put
with
the
beans
teaspoonful
frying
a
brown
the
boil
and
Put
two
a
add
the
onion
chopped
until
the
lemon.
with
Stir
it
very
of
soup
meat,
2
tablespoonfulsof
with
the
flour.
and
meat
tender.
pint
one
add
the
of
then
Put
brown
very
BEAN
good
very
of
beans
way
of
chopped
are
Put
add
the
the
cover
a
butter
flour, and
in which
water
very
hot.
of
a
palatable
beans, add
soning
sea-
them
to
serve.
SAUTES.
of
warming
butter
into
onion
and
the
thoroughly
salt, a dash
Serve
in
the
and
minutes
ten
fine, and
Drain
pepper.
parsley.
of
beans.
gill
one
tablespoonfulsof butter,
chopped
tablespoonfuls
teaspoonful
it
to
2
until
when
Then
simmer
is
juice ;
lemon
gently thirty minutes,
WHITE
This
of
a
SAUCE.
pound
saucepan
a
boil
salt and
sauce,
add
boiled, stirringcontinually until boiling and
add
of
the
BROWN
I
salt, and
pan,
were
smooth,
WITH
into
again.
beans
the
of
saucepan,
boiled, mix
were
to
onion,
boiling water,
into
beans
easily
serve.
BEANS
I
the
fine, add
very
flour, add
and
boiled
if it mashes
tablespoonful
one
parsley
of
tablespoonful
one
into
the
by pressing
forefinger ;
back
butter,
in which
liquor
ascertained
and
them
teaspoonful
a
the
thumb
Put
once.
be
can
21
heated
pepper
and
frying
a
a
beans,
pan,
with
the
over
sprinkle
the
beans.
a
of
tablespoonful
shake
;
cold
over
with
juice
of
a
fire
spoonful
tea-
half
a
22
HOW
TO
COOK
VEGETABLES.
RED
BEANS.
I
pint of beans,
i
onion,
I
carrot,
I
teaspoonfulof
j^ pound
Soak
of
the
bacon,
beans
Salt and
night in
over
wash, drain, put into
and
sufficient
spoonful
beans
of
into
salt and
thin
a
water
to
bicarbonate
tender
are
them
cold
kettle
a
;
slices and
at
serve
used
as
eighth
an
boil
butter, and
of
bacon
be
may
POLENTA.
ly^ tablespoonfulsof molasses,
I
tablespoonfulof vinegar,
yi teaspoonfulof
Salt
the
In
water.
fresh, cold
hour;
one
beans
the
mustard,
and
them
soak
drain
again,
a
boil
a
with
cover
return
ten
minutes.
Serve
I
pint of
I
tablespoonfulof vinegar,
the
done, drain
add
the
beans
and
other
as
cover
with
boil
slowly
hour.
of
When
fresh,
done,
kettle, add
the
vinegar
the
; stir and
vegetable tureen.
beans,
soup
Salt and
Boil
a
in lukewarm
quart
one
and
taste.
CROQUETTES.
BEAN
white
in
water,
boil, and
to
butter, molasses, mustard, salt,pepper
boil
night
slowly another
colander,
to
pepper
over
bring slowly to
and
and
off this
drain
morning,
through
press
beans,
water,
boiling water,
in
cut
tablespoonfulof butter,
Wash
the
garnish.
a
soup
French
tea-
a
done, drain, put
ounces
The
of
gently until
When
two
carrot
I
I
white
add
morning,
bacon, onion,
; add
once.
BEAN
pint of small,
the
taste.
; in the
water
hour).
one
to
pepper
soda, and
vegetable dish,
pepper
with
cover
of
(about
cold
sugar,
cayenne
directed
press
the
in
beans
ingredients, mix
I
tablespoonfulof molasses,
I
tablespoonfulof butter,
to
taste.
preceding recipe.
through
well
and
a
When
colander, then
stand
away
to
BEANS.
LIMA
cool.
When
then
and
cold, form
in bread
LIMA
I
pint of
I
tablespoonfulof butter,
Yolks
j4 piiitof milk,
^ teaspoonful of salt,
eggs,
the
^ teaspoonfulof
butter
add
the
onion
in
boil
saucepan
; when
a
beaten.
serve
Dish
the
LIMA
Cover
the
beans
of
with
pepper
make
them
beans
salt, and
and
added
salt, and
Two
removed
one
with
teaspoonful
season
of
mint
;
and
the
of
and
sauce
be
may
in
water
and
cream
boiled
to
may
with
drain
time
boil
soda
and
of
and
flour ;
add
again,
cover
add
of
salt
fresh
Drain
thirty minutes.
;
bicarbonate
with
cover
water
tablespoonful of
season
butter
night.
over
fresh, boiling soft
with
spoonful
tea-
a
the
(DRIED).
water
dinner
and
drain,
scalded
of
cup
add
water,
serving.
beans
off this
boiling, sqffwater,
Drain,
the
sufficient
them
to
BEANS,
of
before
add
a
before
pint
drain
hours
cover
yolks
thirty minutes;
Half
sprig
a
;
boiled
freshly
boil
LIMA
morning
the
over
pour
flour, mix
BEANS.
with
palatable.
but
Soak
the
put
salt, pepper
fire, add
beans,
carbonat
bi-
of
Drain,
add
the
juice.
speck
a
minutes.
melted
the
from
onion
hot.
very
be
thirty
milk, stir until boiling ; add
Take
add
boiling water,
soda, and
juice.
eggs,
with
beans
of
the
tablespoonfulsof flour,
level
2
of pepper,
Cover
also
POULETTE.
la
a
fat.
hot
fry in smoking
beans,
young
of two
Dash
and
BEANS,
balls, dip first in egg
small
into
crumbs,
23
pepper,
a
In
water.
with
again,
one-eighth
boil
dredge
tablespoonful
until
the
of
a
tender.
over
them
a
of
butter,
a
HOW
24
TO
COOK
half-pint
of
cream,
let
they
be
served
with
may
All
shelled
small
beans,
French
beans
The
manner.
beans
be
must
hard
them
boil
point
cooked
cooked
be
to
in
or
serve;
pepper.
case-knife
in
and
the
precisely the
remembered
is that
and
soft water
all green
same
all
dry
beans
in
water.
BOILED
Wash
carefully,but
broken
before
the
and
beets
will
Henderson
will,
as
says
be
be
taken
put
from
into
cold
rubbed
the
off
with
with
salt and
over
them
Beets
vinegar
pepper,
that
and
as
dish
and
them
pour
over
th%
to
Cream
time
are
mid-winter,
;
if still
Beets
should
and
given,
skin
the
be
be
thrown
should
be
slices, dish, dust
a
at
put
garnish
CREAM
dice.
they
butter
melted
serve.
as
the
Mrs.
"
tender.
quantity of
should
or
water
cooking
water
or
into
cut
small
beets,
When
into
of
and
ready
over
white
sweet,
cut
end
WITH
preceding recipe.
and
a
cold
in
boiling water
Then
pickles
BEETS
Select
moment
are
left
used
a
pour
they
are
the
towel.
a
and
at
in
case
palatable
in
ones
hours'
four
is
cooking.
If, however,
night
cook
just
water
tender.
over
water
but
the
while
hour, old
;
become
to
on
color
one
forever
into
out
go
frequently the
soaked
never
will
skin
If the
scrape.
and
in
nicely
is
or
juice
them
as
cut
flavor
require
"
wilted, they will
should
the
cook
wilted,
should
they
not
both
rule, make
a
and
tough
lose
BEETS.
do
cooking,
beets
Young
skin
and
butter, kidney,
be
and
once
up
butter, salt
may
main
VEGETABLES.
into
once
for potato
cold
salad.
SAUCE.
boil
and
beets
Put
are
them
Sauce.
as
directed
done,
in
a
rub
heated
in
the
off
the
table
vege-
TO
dozen
I
^
sized
good
Boil
the
into
any
vinegar
and
ginger
take
the
ready
SWISS
them
Stand
This
They
skins
and
cut
prettiercut
and
into
Put
are
them
Put
in
cold
a
OR
SILVER
or
mid-ribs
and
place
add
to
and
a
jar.
the
mace,
boiling point,
while
pour,
and
they
hot,
will
be
AS
BEET
of
the
GREENS.
white
beet.
Take
tender, wash, tie into
bundles, boil
same
toast.
as
on
asparagus
or
the
of
one
Bring
horse-radish
Hollandaise
makes
the
hours.
leaflets
sauce
horse-radish.
pepper.
the
precisely the
them,
ginger,
porcelain-lined kettle,
a
young
dress
with
of wheels.
fire,add
are
while
and
shape
CHARD
These
please.
you
in twelve
use
of
ounce
remove
shape
beets.
to
done
salt-spoon of
the
from
over
^^
into
a
quarts of vinegar,
2
beets; when
in the
gimped
the
beets,
tablespoonfulsof grated
2
them
BEETS.
PICKLE
of mace,
ounce
25
SPROUTS.
BRUSSELS
most
English
drawn
delicate
and
Serve
butter.
delicious
of
dishes.
BROCCOLI.
Pick
off the
of the
in
bunch
piece
a
kettle
Take
of
out
head
Cream
leaves
; throw
and
cold
into
of cheese-cloth
to
water
carefully,loosen
the
Sauce
in
hot
a
and
dish.
serve
an
the
to
bottom
hour, then
breaking;
boil
and
put
twenty
around
it
a
half
i
tablespoonfulof salt,
2
ounces
of
2
tablespoonfulsof flour,
butter,
sprouts
and
pint
of
SPROUTS.
quart of sprouts,
the
a
minutes.
1
Wash
into
hot.
BRUSSELS
A
tie
coli
cheese-cloth, place the brocPour
very
close
half
water
prevent
salted, boiling
up
stalks
the
cut
dash
of pepper.
take
off
the
dead
leaves, throw
26
TO
HOW
them
into
boiling water,
uncovered
saucepan
colander;
add
sprouts
of
Melt
in
water
the
boiling,add
juice,
a
butter,
the
which
one
pepper,
the
over
pour
the
the
into
drain
Then
dish.
pint
a
boil with
and
minutes.
until
lemon
tablespoonful of
salt
heated
a
add
boiled, stir
the
add
into
flour, mix;
were
VEGETABLES.
twenty
them
turn
the
COOK
and
sprouts
serve.
Sprouts
also
may
butter, salt and
be
them
carefully,
put
of
butter, toss
then
add
of
salt and
braised
over
a
fire for
quick
a
serve
;
also be
may
half
changing
the
water
in handfuls
kale
of
eight minutes,
as
a
tableof
garnish for
colander,
too
turn
do
into
fine.
spoonfuls of
roots, wash
again, drain
hot.
buttered
Serve
toast.
on
over
the
into
salt
a
a
small
and
heated
pepper,
stir
over
by picking
chop
over
dish, garnished
cook
fine ; it
the
with
a
not
can-
table-
two
and
for
in
drain
add
butter
with
kettle
a
Then
saucepan,
water,
pick
fire and
the
tablespoonfulof
and
into
kettle.
chopping tray
one
seasoning of
stand
cover
this
Put
cold
then
clouded,
not
a
in
thoroughly
shaking.
Put
cream,
KALE
it becomes
as
and
thirtyminutes;
of
about
fuls
palatable seasoning
a
OR
pint of boiling water,
very
tablespoon
two
used, plain boiled,
peck
a
off the
carefully,cut
be
drain
;
meats.
Wash
one
Sprouts
hot.
very
BORECOLE
up
with
saucepan
chopped parsley,and
pepper
Sprouts
SAUTES.
tablespoonfulof tarragon vinegar, one
one
spoonful
in
Sauce.
Cream
quart of Brussels
one
plain melted
with
with
SPROUTS,
boil
and
wash
boiled
or
pepper,
BRUSSELS
Pick,
boiled
served
a
table
pala-
fire until
squares
2
8
HOW
outside
leaves
and
of
from
large dish
a
Serve
with
hard
a
hour.
one
COOK
cold
water
part and
with
pan
of
of
into
a
cabbage
hard
a
bowl
pour
select
and
of
again
While
twenty minutes
meat,
all well
with
this is
;
then
Put
in
it, add
in
in
hard
stewing
a
tea-
a
colander,
a
it, Cream
Put
Sauce.
;
the whole
Let
it.
the
nary
ordi-
head
into
it stand
boiling water,
make
standing
fifteen
let it stand
the
in about
three
then
a
half
of
the
the
mixture.
so
continue
open
and
it
as
stuffing
over
each
press
all
firmly but
piece
of
cheese-cloth, put
onion
carefullyto
this
this
of
the
a
leaves
next
stuffed.
kettle
table-
Tie
of
Mix
the
Put
centre.
two
over
with
layer
When
from
water
mixture,,fold
gently together.
in
the
of
pound
pepper.
the very
these
layer is
half
water,
juice, one
dash
a
leaves, cover
Fold
until
of
cold
in
a
gently press
teaspoonfulof
little
rice
it with
mix
tablespoonful
one
together,drain,
cabbage,
and
soak
the
Savoy cabbage
over
spoonful of chopped parsley and
of
sauce.
and
Drain
heaping tablespoonfulsof
two
sausage
or
it.
"
Wash
the
centre
around
remove
cover
over
stuffed.
boiling water
pour
thirtyminutes.
boil
head
be
cannot
;
CABBAGE.
a
minutes, drain, cover
follows:
to
heated
dish
;
fine.
boiling water
minutes.
head
and
shake
salt,boil twenty
this dish
meat
in the
meat
into quarters
rather
STUFFED
For
the
to
horse-radish
or
and
remainder
sufficient
spoonful
turn
the
add
ters
quar-
CABBAGE.
hour, drain
one
into
cut
cabbage neatly
catsup, mustard
head
chop
hour, then
the
arrange
tomato
small
a
cabbage,
done, put the
STEWED
Cut
of
one
When
and
VEGETABLES.
head
in cold water
soak
sinwier
TO
a
of
layer
leaves,
finished,
head
in
a
salted, boiling
CHARLESTON
and
water
the
boil
it Cream
over
hours.
two
cloth, stand
CABBAGE.
the
When
Sauce
and
serve
y^
2
head
of
2
spoonfulsof flour,
4 eggs,
Dash
Wash
and
colander.
a
fine.
flour, add
add
the
of
pepper.
the
the
pour
grated
bake
a
in
bread
crumbs
half
leaves
and
into
of
other
cut
put
2
of
tablespoonfuls
sauce,
cheese, then
a
in
a
dash
over
quick
sugar,
head
of
of
Savoy
bage
cab-
and
boil
water
a
dust
with
baking dish,
thickly with
bread
crumbs
CABBAGE.
cream,
hard
head
minutes.
cabbage,
Salt and
one
carefullyin
cream
fifteen
oven
head
a
and
bake
of
it boils ;
dish, pour
boiling,salted
and
pint
or
1
Select
salt
a
CHEESE.
CHARLESTON
yz pint of
of
and
PARMESAN
Drain
quick
of
in
tablespoonfuls
baking
a
in
chopped
butter
of
ounces
teaspoonful
one
.throw
Parmesan
a
drain
eggs
level
two
cabbage
outer
halves;
in
two
kettle
a
minutes,
twenty
hard-boiled
four
WITH
the
over
into
minutes.
minutes.
twenty
throw
milk, stir continuallyuntil
sprinkle with
CABBAGE
in
of
eggs,
Pat
Remove
teaspoonful of salt.
boil
ready
pint
chopped
fifteen
oven
I
melted, add
one
sauce,
pint of milk,
tablespoonfuls or
two
; when
saucepan
I
of pepper.
and
water
Have
Put
butter,
of
ounces
chop coarsely the cabbage,
boiling, salted
of
hot.
CABBAGE.
cabbage,
level table
dish, pour
round
deep,
a
very
SCALLOPED
carefullyremove
done,
in
cabbage
29
pepper
4
tablespoonfulsof vinegar,
2
tablespoonfulsof
i
egg,
to
cabbage,
olive
oil,
taste.
cut
it into
halves, then
;
HOW
TO
eighths ; put
into
30
into
boil
well
until
sugar,
kettle
a
mixed, add
salt,pepper
point,add
egg
and
2
head
of
and
moment
and
A
the
chop
the kettle, add
off the
Take
it in
lined
onion,
dash
and
stewing
pan
of
with
with
Do
moist
add
not
to
fresh
the
divide
the
thick.
and
drain.
pepper;
a
FLAMANDE.
hard
Put
of red
head
cabbage,
fifteen
let stand
this into
porcelain-
a
sliced
of
slowlythree-quarters
butter
and
as
the
out
serve
the
salt and
teaspoonfulof
cloves, one
bay leaf,add
at
an
one
hour,
table-
once.
cabbage
will
be
sufficiently
prevent scorching.
table
Put
GERMAN
CABBAGE,
RED
Trim
kettle
a
tablespoonfulof butter, one
a
water,
la
fine.
chop
stirringoccasionally. Take
spoonful of
into
minutes
boiling water,
Simmer
of pepper.
fine,put
twenty
a
bay leaf,two
one
rather
serve.
pieces,cover
and
salt and
butter, vinegar, salt and
leaves
outer
; drain
minutes
water
CABBAGE,
RED
on
palatableseasoning of
; boil
Return
hot
hot.
very
of butter.
cabbage
boiling
stir until very
the
pepper,
ounces
of salted,
to
ing
boil-
to
thoroughly, add
serve
tablespoonfulsof vinegar,
Wash
a
mix
vinegar,
bring
saucepan,
the
CABBAGE.
cabbage,
2
cut
the
the
Put
water,
beat
boiling
cream.
cream,
FRIED
^
boiling, salted
it is
it the
to
oil into
one
of
While
and
the
cook
cabbage,
VEGETABLES.
minutes, drain.
twenty
egg
COOK
leaves
them
and
two
from
in
cut
small, solid heads
two
halves
the
STYLE.
;
place the
cabbage
tablespoonfulsor
into
two
of
flat side
slices
ounces
a
of
bage,
cab-
red
downward
half
inch
butter
in
PICKLED
a
large frying
add
and
over
; when
pan
moderate
a
salt, three
slices
of
the
gently
of
gar,
vine-
and
pan
hour.
one
1
cabbage,
fuls
tablespoon
Cover
cook
fire to
3
put in the
onion.
chopped
one
CABBAGE.
hot
of
teaspoonful
one
RED
place
Serve
very
hot.
If
is taken
care
in
the
of this
preparation
dish, it
will
be
delicious.
PICKLED
sufficient
Chop
small
in
cut
sprinkle
over
of
and
stand
in
the
one
bottom
pepper
Do
not
waiting
until
cloves,
it
sinks
until
to
the
It is
Cover
ready
of
Cover
use.
jar
good
bottom
is
of
is
the
use
and
dust
one
nearly
cider
a
seeds,
cabbage,
and
in
cabbage
mustard
thoroughly
for immediate
Cover
or
full.
vinegar,
jar ;
then
moistened
will
keep
eight days.
hard
in
once
the
cabbage
PICKLED
Cut
with
cabbage,
of the
seed
the
until
continue
so
mustard
jar,
stone
a
thoroughly
of
layer
if not
is used.
few
a
one
peppers
of
one
layer
over
a
of
of
drain
a
add
omitted
cabbage
put
then
layer
a
until
vinegar.
then
green
bottom
day
jar, sprinkle
tightly.
with
the
Next
night.
pack
again
or
salt,then
again
;
cover
seven
of
a
cloves, and
two
teaspoonful
whole
two
or
with
of
be
may
the
pressing lightly ;
colander,
two
in
over
away
and
onion
continue
so
red
two
gallon,
one
of this
layer
one
salt,and
one
chopped,
one
make
to
strips. (The
Put
liked.)
cabbage
onion
good-sized
CABBAGE.
a
heads
with
jar.
stone
salt and
of
about
cold
RED
red
Add
six
vinegar
CABBAGE.
cabbage
to
whole
and
into
each
fine
layer, a
allspice
it is
and
ready
strips,place
half
ful
teaspoon-
pepper-corns.
for
at
immediate
HOW
32
VEGETABLES.
COOK
TO
SAUERKRAUT.
the
Shred
a
small
salt and
of
ounces
board
in
sinks when
cabbage
rises to
the
stand
the
Cover
it
keg
it in
salt
or
pork
the
time
same
quart of
^
cup
cut
of
(sour
2
is
best),
Cut
Put
the
the
cabbage
vinegar
the
them
Stir
vinegar.
salt and
pepper,
to
when
serve
very
and
it is
ready
out.
When
to
use.
you
corned
beef
the
Now
add
the
earthen
an
until
eggs
fire until
over
pour
walnut.
put it in
Beat
the
over
and
a
butter.
and
cream
scum
little pepper,
A
boil.
to
liquor
teaspoonfulof salt,
fine and
very
on
the
eggs,
the size of
Butter
to
i
of vinegar,
tablespoonfuls
2
The
SLAW.
cabbage,
cream
a
cabbage.
as
COLD
1
Put
ferment.
boil it with
and
water,
warm
layer of
off the
is taken
any
four
heavy weight,
a
to
Skim
cool, dry cellar and
a
closelyeach
it, wash
use
in
with
begins and
cover.
layer
a
is full.
keg
place
warm
the
over
in
another
this
on
fermentation
the
surface
and
cabbage
moderately
a
the
of
sides
cover
well, then
until
on
so
top of the
on
stand
and
salt,and
and
cabbage
thick,
inches
down
pound
and
bottom
cabbage leaves, put
three
about
cabbage
the
Line
the green
with
keg
the
of
fine.
cabbage
to
light,add
these
the
boiling hot,
cabbage,
and
bowl.
ing
boil-
add
it is
the
ready
cold.
KOHL-RABL
Kohl-rabi
cultivated
swelling
form,
to
kale-turnip,as
or
varietyof
of the
the
springing from
kale
of
a
man's
the swollen
called, is
cabbage, distinguishedby
the
just above
stem,
size
or
it is sometimes
fist ;
part.
This
ground,
the
in
a
a
the
turnip
larger leaf-stalks
swollen
part is used
CARROTS.
STEWED
turnips;
for
given
according
served
be
It may
for food.
33
of the
any
slices
in
uncooked
or,
to
the
"
recipes
same
as
radishes.
PARSLEY.
PICKLED
Select
and
vinegar
dishes, deviled
in winter
may
used
be
as
away
when
it is
hot
impossible to
meat
Fresh
spiced meats.
soups,
sauces,
all
prettiestof
is the
and
of
use.
garnish cold
to
flavoring for
meats,
for
stand
or
jars
tablespoonfulsof
two
used
a
into
Put
dry.
be
tomatoes
braised
of
all kinds
and
and
Cover
eggs,
parsleymay
green
quart allow
parsley,and
fresh
get the
each
especiallynice
is
till
shake
horse-radish.
chopped
This
to
thoroughly
parsley, wash
of
and
drain
in salt water,
cold
heads
perfect,curly
garnishes.
the
CARROTS.
PICKLED
in cold
Scrape and
wash
in slices
cross-wise
cut
Drain, put in
hour.
add
of
slice
one
celery seed.
of
These
with
jar and
onion,
They
Scrape
pint,
and
throw
quarters of
butter
and
take
ing
boil-
of
leaves
and
to
use
cold
a
may
be
vinegar,
teaspoonful
hours.
in twelve
served
an
cold
following
soup
celery,olives,etc.
one
from
cut
into
a
kettle
saucepan,
tablespoonful of
the
lire,add
sufficient
cubes
hour, then
an
in
into
a
No.
CARROTS,
STEWED
of
kettle
delightfulgarnish for
a
or
them
ready
make
salad,
over
pour
bay
two
will be
pickled carrots
dishes, potato
meat
a
a
carrots,
three-quarters of
tender, about
until
boil
water,
into
them
; throw
good-sized
six
water
of
add
a
sugar.
the
carrots
boiling
Put
drain.
1.
water
two
to
tablespoonfuls
of
pint
Boil
rapidly
yolks
one
three-
; cook
half
beaten
make
of
good
ten
two
stock
minutes,
eggs,
a
HOW
34
TO
half
teaspoonful
of
dish
the
pour
carrots,
COOK
VEGETABLES.
salt and
the
dash
a
sauce
STEWED
of
them
over
while
No.
CARROTS,
2.
good-sized carrots,
I
teaspoonfulof salt,
I
tablespoonfulof butter,
I
tablespoonfulof flour,
Pare
and
and
cover
boil
one
on
flour
and
and
dish
and
butter
and
in
mix.
Stir until
and
carrots
drain
and
put them
into
and
sugar
a
and
let
them
and
melt
it
Now
keep
to
add
warm.
the
add
;
milk, salt
the
is smooth.
Pour
over
MARMALADE.
until
tender
peel, then
a
four
press
of
pint
peel, the grated yellow
piece
of
ginger
them
add
water,
root
gently until
cut
the
into
with
of
pieces
colander,
a
pounds
two
of
pieces
two
consistency and
proper
a
small
leaves
bay
two
of
chipped
oranges,
and
rots,
car-
young
through
few
a
rind
of
pounds
porcelain-lined kettle
lemon
simmer
saucepan
serve.
boil
and
salt
let
pan,
it boils
CARROT
Wash
the
a
done, drain, place them
brown.
not
in
boiling water
over
frying
a
Do
pepper.
the
stand
taste.
them
Put
When
to
pepper
; add
half.
a
and
carrots.
boiling water
hour
the
Put
the
quarter
with
hot
a
Salt
hot.
very
3
y^ pint of milk.
and
Drain
pepper.
put
;
away
in tumblers.
CAULIFLOWER
Pick
off the
bottom
of the
flowerets
soak, the
water
one
tie in
a
salt
hour.
piece
water,
leaves,
outer
then
of
stems
CREAM
WITH
top
cut
; wash
the
the
head
cheese-cloth, stand
downward;
the
cover
in
a
well
pan
a
in
close
stem
head
in
downward,
Place
off
SAUCE.
in cold
of
the
kettle
kettle
the
water,
clear, cold
vegetable
a
to
of
basket
or
boiling,
and
boil
36
HOW
COOK
TO
VEGETABLES.
CAULIFLOWER
GRATIN.
au
tablespoonfulof butter,
I
cauliflower,
i
I
tablespoonfulof flour,
j^ pint of milk,
^ teaspoonfulof salt,
cauliflower
the
Boil
till
flour, mix
the
until
and
cauliflower
the
in
a
the
frying
add
the
with
put into
when
pan,
melted
cheese.
tablespoonfulof butter,
I
tablespoonfulof flour,
y^ teaspoonfulof salt,
crumbs,
bay leaf,
I
of chopped parsley, y^ pint of
tablespoonful
head
the
salted
cauliflower,cut
the
Wash
boil
and
water
off
the
; throw
flowerets
into
over
once.
i
1
add
this
Pour
cauliflower,
of bread
baking
a
I
cup
Cream
CAULIFLOWER,
BAKED
^
cheese.
milk, stir continually
salt and
at
serve
in Cauliflower
carefullyand
smooth,
add
boils, then
it
drain
butter
the
Put
dish.
directed
as
done,
When
Sauce.
of grated
tablespoonfuls
4
milk.
leaves
outer
into
kettle
a
of
break
boiling,
Drain, place in
minutes.
thirty
and
a
baking dish.
in
butter
the
Put
a
add
saucepan,
milk, stir continually until
the
parsley,salt
and
the
cauliflower, sprinkle
the
bits
there
and
bread
is
brown
PICKLED
of
)^ pound
2
I
cup
of
mustard
the
boiling
the
water
sauce
crumbs.
quick
fifteen
^
Put
until
oven
over
here
the
minutes).
good-sizedheads
until
ounce
of
turmeric,
j^ gallon of vinegar,
seed,
I
cauliflower
a
bay leaf,
CAULIFLOWER.
sugar,
3
Boil
in
(about
English mustard,
of
tablespoonfuls
bread
the
the
over
bay leaf, pour
over
add
flour,mix;
boils, add
this
butter, bake
of
golden
a
Stand
pepper.
Remove
minutes.
ten
it
the
gillof
salad
oil,
of cauliflower.
tender, and
divide
it into
flow-
CELERY.
Put
ereis.
the
mustard
and
vinegar,
stir into
stir
the
hot
Add
vinegar
the
hot
glass or
in
cool, put away
the
stalks
into
with
cover
and
dry
the
white
on
and
until
a
is
a
nice
very
CELERY
Trim
the
celery
a
of
out
is
of
boil
all
roots
one
the
pour
add
dry
bread
of pepper.
crumbs
;
fry
hot.
game.
celery ;
of
do
celeryby plunging
and
roots
Throw
that
see
bunches
the
teaspoonful
one
pint
one
table-
serve
Drain, arrange
over
one
poultry and
to
sand.
;
dash
and
roots
Trim
minutes.
way,
six
the
water
drain
SAUCE.
cleanse
from
of
in the
Drain
the
cut
minutes;
add
a
then
fat.
from
water.
twenty
use.
thoroughly,
cup
TOMATO
ends
boiling
to
separating until
of salt and
accompaniment
perfectly free
kettle
and
cold
one
and
egg
WITH
green
fifteen
without
egg
Take
hot
separate the stalks, but
and
one
in the
crisp, in smoking
This
aside
teaspoonful
celery first
When
and
Cleanse
long.
water.
half
oil,and
ready
celery
thoroughly mixed,
are
warm
it is
the
from
stand
Beat
yolk
of
crumbs, add
the
towel.
a
and
gins
it be-
cauliflower.
jars,and
inches
boiling water,
spoonful
Dip
five
pieces
until
seed
the
little cold
a
continue
the
; mix
CELERY.
leaves
green
with
mustard
over
stone
FRIED
Remove
and
sugar,
this while
Pour
again.
porcelain-lined kettle
a
together,moisten
turmeric
thicken.
to
in
vinegar
37
of
on
a
tomato
of
flat
not
it in
the
in
salt
dish,
and
sauce
serve.
CELERY,
Wash
and
long, throw
of salt and
one
cut
into
boil
two
a
a
roots
kettle
twenty
tablespoonful of
of
FRANCAISE.
la
of
celery
pieces
add
boiling water;
minutes.
butter
into
in
Drain
a
saucepan
in
a
a
a
half
teaspoonful
colander.
and
inch
add
Put
a
level
38
HOW
tablespoonful
chicken
of
onion
minutes.
ten
and
juice
dozen
a
fork.
with
Cream
These
When
a
and
and
teaspoonful
gently
swiine?'
into
of
salt and
be
drain,
cold
with
boil
tender
in
cut
for
water
cover
saucepan,
should
done,
also
roots
half
half
a
CELERY.
in
They
Sauce
Cover
teaspoonful
thirty-five minutes.
with
boils, add
a
pepper,
celeriac, throw
put
half
a
of
it
of
pint
a
hot.
the
Then
add
water,
until
add
;
TURNIP-ROOTED
of
minutes.
smooth
celery.
very
OR
one
thirty
dash
the
Serve
CELERIAC
Pare
until
continually
salt, a
of
VEGETABLES.
flour, mix
of
stock, stir
teaspoonful
COOK
TO
ing
boil-
thirty
when
or
pierced
slices, dish,
cover
serve.
make
delightful
a
salad
with
dressed
Mayonnaise.
CELERY.
STEWED
The
be
used
in
Scrape
long,
and
them
into
of
this
and
you
make
a
the
;
mix
continually
pepper
to
thoroughly
them
clean.
Cut
for
water
of
boiling
colander
and
Put
sauce.
when
;
add
until
it boils
;
then
heated
the
Add
a
celery
the
through,
add
until
or
may
cold
add
was
three
it is
teaspoonful
When
while
water
of
of
butter
in
milk
and
this
ready
salt
and
sauce,
to
serve.
stir
a
of
stir
tablespoonfuls
boiled,
to
put
tablespoonful
one
half-pint
then
;
a
inch
one
tender.
into
add
celery
and
pieces
tablespoonful
melted,
smooth
taste.
table
minutes
water,
throw
one
until
which
the
on
in
fifteen
thirty minutes,
and,
in
water
a
attractive
"
saucepan
in
;
:
not
are
cold
in
boil
frying-pan
flour
way
soak
drain
that
wash
salt, and
done,
the
stalks
green
ot
white
until
BOILED
CORN
ON
CELERY
then
long;
add
wash
and
Scrape
the
in
put
dark
; add
brown
smooth.
the
in which
liquor
the
thirty
boiled
to
heated
a
boil
add
the
add
stir until
half-pint
a
a
until
of
the
flour ; stir
and
salt and
the
Put
flour,mix
of
butter
dish, pour
minutes.
and
frying-pan
a
inch
one
boiling stock,
with
then
boils, then
pieces
cover
celery,
it
39
it in
tablespoonful
one
was
in
celery
in
it
continuallyuntil
Put
it
to
Drain
and
of butter
tablespoonful
Cut
saucepan,
salt
COB.
JUS.
au
celery.
of
teaspoonful
a
one
a
THE
to
pepper
sauce
taste.
it,and
over
serve.
CHICORY
Wash
kettle
and
of
salted
throw
and
with
a
gently
two
of
over
even
an
until
boiling
dry.
of
butter,
three
eggs
until
the
garnished
Take
Corn
should
it heats
as
keep
over
floor; do
or
tear
husks
the
and
and
as
ON
it out
as
you
until
ready
every
thread
of
throw
fire.
a
all
the
fire
yolks
of cream,
dish
tea-
well
this
the
Beat
heated
a
sprinkle
then
;
of
stir
and
serve
in the
COB.
THE
as
ing,
possible after pick-
its sweetness.
husks
boiling water,
saucepan
stirring over
quickly
as
loses
quickly
a
eggs.
cooked
night, spread
this
into
Drain
sugar,
tablespoon fuls
BOILED
be
of
Mix
flour.
the
two
hard-boiled
nutmeg
cream,
Turn
chicory.
CORN
of
from
light,add
with
of
drain
minutes.
teaspoonful
thick
gill of
five
large
a
Then
fine, put into
Chop
a
in
hour.
an
water
grating
a
hot.
half
cold
of
throw
chicory,
of
tablespoonful
a
CREAM.
boil
until
salt and
together, add
this into
and
pan
ounces
spoonful
peck
a
water
into
press
of
quarter
a
WITH
to
silk.
corn
singly
it.
Have
and
cold
the
on
it.
receive
boil
If necessary
Do
Then
ready
cellar
not
open
the
remove
a
boil, after
kettle
it
to
of
begins
HOW
40
TO
boil, five minutes.
to
and
flavor
the
of
done, take
or
steam
escaping
Score
it is
certainlyan
of
row
the
of
Corn
thus
wooden
will
the
and
cob
the
the
layer of
of course,
a
kettle
it
of
begins
in
husks.
Many
the
husks
out
into
the
water.
dozen
j^
of
ears
pint of
as
think
then
on
with
the
a
cob.
before.
l
Never
knife
stuck
must
be
silk.
Have
the
in
with
and
not
better
ready
boil, after
from
serve
the
remove
way
a
opened,
done, drain,
Do
of
being
boiling
drawn
eggs,
^ pound
blunt
Small
covered
corn
sweetness
2
down
gestion,
indi-
FRITTERS.
corn,
corn
the
When
the
milk,
the
the
this the
J^ teaspoonfulof salt,
Score
in
minutes.
2
cob.
HUSKS.
away
throw
CORN
I
be
These
take
to
prevent
the
to
produce
or
the
out
press
fast
may
THE
light husks.
persons
as
"orn,
teeth
hull
paper
IN
corn-cloth
or
the
husks, leaving the cob
ten
corn.
holders.
as
you
eat
to
how
''
only indigestiblepart.
quills of
outer
boil,
to
the
prevent
just how
trouble
BOILED
enable
corn-
a
sharp knife, spread lightly
a
cause
boiling water,
napkin
a
not
used
young,
to
know
to
with
is the
CORN
to
on
give recipes
to
every
with
Remove
unusual
grains, leaving
skewers
place
over
with
hull
of
ends
corners
salt,and
the
When
indigestible.
skimmer,
a
art
grains
with
eaten
as
it
the color
immediately.
it is rather
butter, dust
centre
renders
the
serve
;
perhaps
every
with
throw
both
boiling destroys
and
corn
napkin,
eat,"
to
Long
with
carefi.illy
out
cloth
While
VEGETABLES.
COOK
dashes
the
press
of
flour,
teaspoonfulof baking powder,
of pepper.
centre
the
out
grate corn,
of
as
each
row
of
grains,
pulp, leaving the
in that
way
you
hull
get all
SCALLOPED
the
whites
the
ready
the
into
brown
drain
Do
steam
to
Serve
fritters
makes
and
escape
Scald
and
peel
spoonful of
in
of each
and
ten
the bottom
the
of
pulp
dozen
one
ears
Put
then
a
dust
with
a
bread
tomatoes,
are
Put
oven
bits
a
of
half
out
the
Canned
with
the
; add
it to the
After
pepper.
settle
will
corn
Serve
to
hot.
very
and
score
corn,
and
Scald, pare
half
a
pint
in the bottom
corn
then
a
sprinklingof
; another
and
of
so
layer
continue
out
press
cut
the
fine six
of stale bread
a
baking dish,
bread
of corn,
until
the
all the
layer bread
the
top
and
bake
in
crumbs,
then
last
hour.
the
tablespoonfulof
the
over
table-
a
down
used, having
butter
in
slowly thirty
pulp
of salt and
Measure
crumbs,
corn
CORN.
of
pepper
the
them
cut
score
another
scorch.
and
layer of tomatoes,
salt and
corn,
carefullyor
ears
layer of
skimmer,
it allows
as
; stew
of
Add
minutes.
good-sized ripe tomatoes.
ciumbs.
and
TOMATOES.
grains,press
pan
fuls
spoon-
turn
a
heavy,
slice of onion
a
previouslydirected.
as
with
to
mixed.
by
side, then
fork,
a
fritters
SCALLOPED
Husk
mixture
good-sized tomatoes,
kettle
porcelain-lined
watch
corn,
them
hot.
with
palatableseasoning
a
the
adding
of
row
the
one
WITH
dozen
one
cook
tomatoes,
a
well.
pint finely chopped.
one
and
butter
Husk
minutes.
six
Beat
thoroughly
one
very
the
CORN
them
pieces,put
butter
each
the
STEWED
centre
Remove
used, allowing
be
may
on
milk,
froth, add
carefullyuntil
paper.
pierce
not
flour.
stiff
a
fat ; brown
other.
brown
on
to
eggs
the
add
pulp
the
deep lard, drop
boiling
the
on
and
eggs
stir
of
pan
a
the
4^
this
To
pulp.
the
of
powder,
baking
Have
the
yolks of
salt,pepper,
Beat
with
mixed
hull
the
CORN.
a
gredients
in-
crumbs.
moderate
HOW
42
TO
VEGETABLES.
COOK
CORN.
STEWED
Husk
the corn,
boil
water,
down
five minutes
the
with
blunt
a
dash
of
and
serve
as
TO
Cold
cob,
with
covered
I
quart of scraped
Page
the
hot
Cook
Corn
COLD
butter
boiler
to
pepper
^
pint of flour,
I
tablespoonfulof
can
whites
Do
griddle.
out
press
flour.
and
of
add
not
possibly handle
I
pint of
corn,
I
pint of
milk,
I
tablespoonfulof butter,
the
Fritters.
the
and
cooked
taste.
the
the
butter,
salt.
previously directed
as
yolks of
Beat
melted
the eggs,
well, then
and
eggs
baking powder
milk, salt,
stir in
bake
at
or
on
carefully
once
extra
on
a
flour,
them.
GEMS.
3 eggs,
l^
2
Scrape
double
CAKES.
corn,
; add
a
carefullyfrom
cut
double
a
in
CORN.
be
may
GRIDDLE
Fritters
carefullyfor
done
is best
OVER
CORN
Corn
one
butter, salt and
and
corn
beaten
stiffly
if you
salt,
to
% teaspoonfulof
40,
melted
teaspoon ful of
quickly.
4 6ggs"
the
out
corn
add
very
'-^pint of milk,
Scrape
the
hot.
dinner
CORN
knife
sharp
a
pint
and
cream.
milk, put in
Add
minutes.
ten
; draw
boiling
each
preparation
WARM
left from
corn
of
into
ears
grains, press
half
a
very
scorches
corn
cool
saucepan,
cup
latter part of the
boiler,
of
a
sugar,
half
a
pepper,
five minutes
The
of
and
row
knife, put in
teaspoonful
one
; drain
each
of
centre
the
the silk ; throw
remove
corn
pints of flour,
Y^ teaspoonfulof salt,
teaspoonfulsof baking powder.
and
Add
press
to
it out
it the
as
directed,
on
Page
40,
milk, salt, yolks of the eggs
HOW
44
the
sionallythat
is
dry
and
bags
corn
three
just right
take
add
water,
for
stove
should
boil
the
COOK
of
with
cook
At
few
salt and
warm
put it into
the
end
has
absorbed
the
; if not,
remove
then
very
over
all the
part of the
time
the
half
a
water
lid and
the
add
butter, a
soak
back
this
of
Serve
and
of
moments,
pepper.
water
corn
slowly on
tablespoonful
one
it is thoroughly
as
cold
oven
CORN.
if the
entirely absorbed
a
soon
when
and
DRY
corn
hours.
rapidly
As
If the
cool, dry place.
a
and
two
it.
dry
oven,
morning,
more
be
cream,
of
the
In
night.
lose its color.
should
from
pint
one
VEGETABLES.
not
may
TO
Cover
COOK
hours
in
hang
TO
of
cup
palatable seasoning
hot.
CORN-SALAD.
Corn-salad
served
with
served
the
be
may
plain French
same
as
be
a
fork.
ears
into
two
dozen
in
of
a
stand
Take
cobs
the
cloves.
aside
off the
allow
one
the cobs
dozen
Bring
will
two
ears
five
and
cooked
and
corn
to
be
quart
add
of
cider
two
a
and
they
winter.
must
ears
silk,throw
leaves,
bay
blade
of
over
pour
are
To
the
each
it
vinegar, put
ready
tablespoonfuls of chopped
keep nicely all
the
easily penetrated
the
boiling point,
hours
;
minutes, drain.
pepper-corns,
to
of
husks, remove
boil
twenty-four
By adding
be
water
PICKLED.
cob
porcelain-lined kettle,
one
it may
CORN
tiny
for
boiling water,
onion,
whole
OF
the very
sufficiently
3^oung
with
dressing,or
EARS
this select
in cold
thoroughly
spinach.
SMALL
For
washed
slice
a
six
mace,
the
cobs
for
use.
;
horse-radish,
CORN
CORN.
SALTED
Cut
the
bottom
of
another
board
a
and
and
so
top
of
the
continue
until
which
This
cask
add
about
there
there
corn
When
thoroughly.
of
pint
the
is
cask
three
or
the
to
salt,
comes
it
cover
ish
horse-rad-
few
souring
prevent
cloth, tucking it in
put the
Then
edges.
a
ing
replac-
juice
brine
this will
with
be filled at
in two
a
heavy
a
and
the
filled,put
;
is full.
moisten
as
sufficient
board
the
the
closely around
cask
the
Cover
molding.
be
cask
corn
to
Then
corn,
put
find
moisture
water.
will
underneath
tops
if you
corn,
sufficient
is not
one
the
the
layer of
may
more
the
layerin
a
the
on
corn,
the brine.
it below
Put
layer of salt,another
a
packing
After
that
and
uncooked.
by liftingthe board, adding
days
from
cob
salt
on
keep
intervals
it.
the
cask, then
a
layer of
Place
stone
from
corn
45
TINS.
IN
board
the
over
whole.
I have
for
two
served
known
corn,
years.
In
the
same
if
the
in water
over
night
more
wholesome
Of
corn.
.to
of
way
the
small
as
tin
to
cover
the
Boil
with
steam
cold
fire where
the
hole
to
of solder.
or
needle
should
escape
Be
and
be
a
freely,then
sure
you
have
is
and
soaked
by
far
a
canning.
a
uncooked
solder
and
the
Then
centre
pinhole.
Allow
drop
the hole
them
over
a
wash
a
to
take
of
the
way
boiler,
place
gradually
half.
into
in such
in
boiler
come
puncture
like
This
pack
these
the
will
and
be
than
corn
lids and
Cover
hour
it must
salt.
and
Stand
water
an
cob
the
on
water.
continually
the
seal.
hermetically
ice-pick
The
Put
cans.
cooked
TINS.
IN
from
corn
be
course
preserving
keep perfectly
to
may
the
remove
CORN
Remove
this
winter
fresh
as
properly packed,
a
a
each
gases
just one
thoroughly sealed.
over
boil.
small
lid.
and
drop
Con-
46
HOW
tinue
the
boiling
adhered
strictly
in
can
the
TO
and
two
VEGETABLES.
half
a
according
to
hundred
one
COOK
will be
directions
to
lost.
glassjars,although even
is
If this process
hours.
given,
It is far
safer
not
one
than
using
with
there is little difficulty
then
care.
beans
Lima
done
and
and
corn
canned
knife
twelve
set
the whites.
bake
the
If
in
watery
CORN
to
pint
every
2
2
of
pulp
corn
as
lard
tablespoonfuls of
the eggs
to
the
and
or
thoroughly
centre
firm.
seems
and
curdled
it becomes
liquid.
too
in
directed
preceding recipe;
dash
of
cayenne,
I
dash
of
black
first the
corn,
mix
gently,add
flour;
mix
again.
butter
brown
l
add
separately;
in
by spoonfuls
and
dish
allow
flour,
pepper
yolks,then
^ teaspoonfulof salt,
heaping
whites
Beat
OYSTERS.
eggs,
Beat
long
too
salt,a
baking
and
brown
the
a
dull
a
milk.
first the
into
the dish
shake
of
pint
a
nice
a
of
teaspoonful
mixture
until
long enough,
the
a
the
; if not
press
Add
with
and
corn
light,add
is cooked
and
of
and
pudding
Score
ears
very
oven
you
PUDDING.
pepper
Turn
quick
a
that is,when
"
pulp.
separatelyuntil
eggs
stir in
and
sized
teaspoonfulof
quarter
four
the
out
press
CORN
good
oughly
until thor-
boiled
mixed,
directed.
as
SOUTHERN
Score
be
may
the
a
frying
into
other.
pan
Put
very
brown
hot.
then
yolks and
salt,cayenne,
the
black
tablespoonfulsof
two
; when
it ; when
Serve
the
pepper.
hot, drop
on
one
the
ture
mix-
side, turn
SUCCOTASH.
PUDDING.
CORN
dozen
I
A
of young
large ears
47
i
pint of milk,
I
teaspoonfulof salt,
corn,
ecrgs
^ teaspoonfulof
the
Score
with
then
leaving
the
hull
the
of
whites
carefully the
lightly with
and
butter
hour.
the
Serve
as
a
pulp,
yolks
stir in
Bake
to
roast
or
cream,
of
oughly
thor-
mix
dish
pudding
mixture.
accompaniment
an
and
milk, and
Brush
in the
pour
the
corn,
and
eggs.
all
whites
the
yolks to
salt,pepper
the
add
; then
the
grains,
of
row
out
press
Beat
the
each
of
knife
cob.
the
on
pepper.
centre
the
separately,add
eggs
one
of
back
the
the
down
corn
black
slowly
beef
or
lamb.
SUCCOTASH.
pint of
I
lima
young
}i pint of
kidney
or
bgans
I
pint of
I
the
pressed from
com
milk
tablespoonfulof butter,
Salt
and
to
pepper
taste,
cob,
Shell
the
beans,
teaspoonfulof
with
them
cover
twenty-fiveminutes
boil
salt and
of baking soda,
eighth-teaspoonful
an
drain.
Score
the
then
the beans,
fire for
the
boil
the
cob, add
add
it to
stir
pepper,
and
five minutes,
a
minute, then
one
it from
press
then
;
milk, butter, salt and
the
add
continuallyover
and
corn
add
boiling water,
it is
ready
to
serve.
In
separatelyover
with
fresh
drain
the
of
the
beans
the
winter, when
water
water
fire where
are
them, add
night.
In
boil
and
the
from
to
When
the
and
beans
the
morning,
gently for
corn,
it will not
boiling.
them
corn
corn,
but
boil
during
the
beans
which
the
cover
hours.
two
keep
both
dried, soak
are
it
on
the
are
should
beans
Do
the back
two
hours
not
part
the
tender, drain
have
justwater
48
enough
to
the
add
This
Cook
cover.
also be
made
quart of grated com,
4
good
2
medium
sized
largetablespoonfulof butter,
I
and
Pare
bacon
the
with
so
and
water
place
over
twenty minutes.
broken
crackers,
Taste
to
if
see
the beaten
a
of
the
stir ;
the
of
the ^gg
and
yi pint of stock.
the
until brown
until
with
they
an
in
; then
are
a
a
a
layer of potatoes
corn,
add
Now
fire and
simmer
the butter
Rub
Add
boiling chowder.
five
the
it from
take
a
and
the
for
and
the
longer.
minutes
fire,add
serve.
l
tablespoonfulof butter,
i
small
cut
into
frying pan,
add
the
onion,
Add
quarters,
the
add
then
the flour
to
the
the seeds.
remove
sliced, fry
onion
shake
take
taste.
to
pepper
cucumbers,
lightbrown,
egg-slice.
then
layer of
milk.
Salt and
the cucumbers,
butter
sprinkling
a
layercorn.
layer
CUCUMBERS.
tablespoonfulof flour,
Pare
a
a
cook
and
6 cucumbers,
Put
then
Put
then
the
frying pan
a
brown.
saucepan,
properly seasoned,
yolk
it into
nice
Cut
dice.
into
moderate
add
STEWED
I
a
very
stir into
;
egg,
onions
a
pepper,
Then
together and
one
y^ pint of boilingwater.
until all is in, having the last
on,
flour
of
onion, then
and
salt and
sprinklingof
crackers,
pieces, put
bottom
ham
or
pintof milk,
fry until
and
onions
of bacon
small
into
potatoes in the
of
i
the potatoes and
cut
ham
or
tablespoonfulsof flour,
Yolk
ham,
or
beans.
and
corn
3
6 water
onions,
bacon
of
y^,pound
canned
CHOWDER.
potatoes,
sized
pepper.
from
CORN
1
minutes, then
slowly for twenty
butter, salt and
cream,
may
VEGETABLES.
COOK
TO
HOW
them
them
out
butter
carefully
carefully
remaining
CUCUMBERS.
STUFFED
in the
until
Return
cucumbers,
serve
served
boils, then
it
the
;
until smooth
mix
pan,
and
of
buttered
CUCUMBERS
lay
them
them
in
SAUCE.
cold
in
into
cut
for
water
butter.
quarters,
carefullywith
half
the
until
When
the
cucumbers
and
To
six allow
each
in halves
cucumber
each
a
vegetabledish.
a
;
stir
the
continually
the
from
butter, pour
fire.
the
over
squares
of fried bread.
scrape
out
CUCUMBERS.
STUFFED
Cut
of
quantity
tea-
a
done, lift them
take
pepper,
add
put
melted, add
milk
garnished with
serve
in
; when
the
add
salt and
remaining
the
in
place them
seeds,
Then
boiling water,
saucepan
a
smooth,
boils, add
it
Stir
in
butter
until
flour, mix
and
skimmer
a
the
remove
minutes.
thirty
with
cover
saucepan,
taste,
to
pepper
spoonful of salt,boil thirtyminutes.
Put
be
may
fish.
Salt and
of
tablespoonfuls
cucumbers,
a
These
toast.
Yz pint of milk,
2
the
utes
min-
gently twenty
CREAM
of flour,
tablespoonful
Pare
taste.
to
pepper
stew
WITH
6 cucumbers,
I
and
baked
or
ally
stock, stir continu-
the
salt
add
chicken
roasted
with
; add
cover
squares
on
49
half
and
bread
of
cup
the
crumbs,
seeds.
table-
two
tablespoonfulof parsley,
spoonfuls of chopped ham, one
to
tablespoonfulof chopped onion, salt and pepper
one
Mix
taste.
tie the
the
halves
two
Add
one
cup
and
bake
in
Serve
with
also be
together, place
water
moderate
a
drawn
served
4
of
ingredients together,fill
butter
in halves
to
the
pan,
and
in
cover
cucumbers,
a
baking
pan.
with
another
pan
three-quarters of
oven
in
them
the
a
boat.
the
sauce
The
hour.
an
cucumbers
poured
over
may
them.
HOW
50
TO
COOK
FRIED
of
inch
an
thick,
then
lard
dripping
slices of
brown
a
fry brown
the
on
serve
paper,
frying
an
cucumbers,
the
inch
thick.
Dredge
egg
until
light,add
one
teaspoonfulof salt, a
of
sifted
flour.
cucumber
hot
brown
fork
serve
an
as
should
be
another
least
at
of
until all the
them
Put
do
a
with
skimmer,
Drain
cucumbers
cucumbers
as
of
these
another
are
which
the
a
into
float
fry
with
and
of
salt
this put
so
a
board
stone
from
from
cask, then
and
Place
as
a
On
salt
heavy
free
layer of
thick.
cucumbers
morning
of
The
used.
put
gather the
earlyin
inch
of
steak.
as
the bottom
an
cups
PICKLING.
and
layer in
a
and
paper
panned
or
to
turning
brown
on
boiled
time,
turn
as
half
pieces
a
side,
FOR
cucumbers,
If you
so
a
to
quarter
pickles, on
down.
garden,
Lift
the
deep enough
one
a
half
a
at
one
salt, Liverpool is best.
coarse
layer
top of the
crisp on
milk,
and
Dip
be
and
of
of
Beat
pepper.
pint
one
drop,
must
on
sixteenth
a
and
smooth.
heavy.
small
very
layer of
salt
CUCUMBERS
possible.
as
fat
side, then
catsup.
pepper,
and
few
a
BATTER.
half
a
of
accompaniment
SALT
Choose
a
them
makes
TO
spots
other.
it
in
one
slices about
with
until
The
brown
the
on
dash
Put
of
carefully,drain
tomato
IN
into
to
batter
fat.
When
them.
with
them
Beat
this
in
smoking
a
cut
salt.
Lift
other.
first
Dip
tablespoon fuls
two
crisp on
FRIED
CUCUMBERS
Pare
and
quarter
a
pepper.
with
pan
hot
very
and
Put
fry brown
cucumber,
and
turn
salt
crumbs.
about
slices
in
with
season
in
them
cut
in bread
in egg,
or
CUCUMBERS.
cucumbers,
the
Pare
VEGETABLES.
tinue
con-
to
your
possibleor
on
keep
own
late in
HOW
52
of
spoonful
for
ready
SMALL
them
in
jars.
kettle
to
cover
hot
stir in
egg.
Pour
them
stand
Put
add
this
mustard
When
salt to
make
a
boiling
brine
boiling point,
in
chopped
will be
ready
whole
of
the
over
in two
use
teaspoonfulof
I
quart of
I
ounce
Pare
slices.
then
a
been
bear
again.
the
the
cucumbers
Put
in
layer of
egg,
Put
vinegar
vinegar
drain.
pepper,
celery seed,
them
cover
cold
of
This
and
to
come
tablespoon-
two
cool.
to
They
keep all winter,
will
with
stand
aside
over
with
cold
water,
them
in
a
of
ground mustard,
of
whole
quarts of cider vinegar.
and
them
cover
then
brine
night.
is
lukewarm,
may
;
soak
stand
then
be
them
cut
a
thin
layer of onions,
until
the
In
all have
kettle
them
to
morning drain,
hours
two
stand
saved
into
sufficiently
strong
porcelain-lined
to
oil,
continue
so
cold
olive
mustard,
2
onions
Cover
vinegar
of
ounce
I
and
cucumbers
a
them,
pint of
layer of cucumbers,
a
one
wipe
jars.
cover
these
aside
Let
clean
to
Let
)^ pound
^ pound
onions,
used.
an
black
an
PICKLES.
cucumbers,
I
kettle
and
weeks
bear
out,
in
pickles,add
OILED
small
them
them
mace.
boiling
cucumbers.
cloves,
horse-radish, stand
to
that will
take
porcelain
a
blades
pour
fuls of
lOO
then
is
water
the
over
sliced, twelve
three
brine
place
porcelain-lined
a
the
bruising,place
vinegar
seed,
in
water
twenty-four hours,
onion
tiny cucumbers,
cucumbers.
enough
week.
PICKLES.
sufficient
Put
molding.
prevent
one
CUCUMBER
the
sufficient
one
in about
use
carefullywithout
each
will
a hundred
wipe carefully
and
Wash
VEGETABLES.
horse-radish
chopped
will be
They
COOK
TO
over
away
for other
drain
and
with
sufficient
a
fire until
over
night ;
purposes,
but
used
be
cannot
onions
and
celery seed
while,
with
and
cucumbers
the
be
mustard,
fasten
the
for
and
jars
over
in
will
and
use
this
Pour
vinegar.
ready
pepper
add, gradually stirring
cider
onions,
pickleswill
the
weeks
oil; then
the
the
cucumbers
the
put
Mix
jars.
quarts of
two
Now
pickles.
glass quart
in
and
all the
the
for
53
CUCUMBERS.
PICKLED
SWEET
two
all
keep
winter.
CATSUP.
CUCUMBER
and
Pare
then
them.
be
enough
to
; add
pint
cider
of
quarter
a
vinegar,
tablespoonfuls of
Serve
cold
with
and
to
and
sugar
the
Put
a
piece
until
seven
pounds
the
jarsand
next
Then
boil
to
stand
and
seal.
and
them.
cover
in
a
not
Do
liquor
cucumbers
down
Pour
cloves,
whole
blades
boil
of
in
a
mace.
lain
porce-
them
over
carefully until
them
cool.
lift the
to
on
them
to
twelve
soft.
again
this
each
aside
Stand
to
also
boiling
a
the
next
carefully,place
until
this
cool, dry place
to
the
over
keep.
of
pounds
this, stand
to
but
cucumbers;
four
two
day bring
aside
the
allow
spices
cooked
sized
good
cinnamon,
fire, turning
stand
morning.
heaping
beef.
vinegar,
cucumbers
thoroughly
and
sufficient
cider
vinegar
; add
morning;
jars;
of
of stick
ounce
seems
point
in
each
moderate
very
half
a
cayenne,
CUCUMBERS.
slices six
sugar,
kettle
earthen
an
bottle
;
corned
cold
with
thick
pint
an
horse-radish
in
one
quarter of
it into
of
all the
after
teaspoonfulof salt, two
one
PICKLED
cut
and
weigh
Turn
colander;
a
pint
one
teaspoonful
a
in
pulp
bers,
cucum-
meats.
SWEET
Pare
this
away.
grated
especiallynice
It is
of
large, ripe
two
measure
juice is thoroughly drained
boiler
from
Drain
grate
should
there
seeds
the
remove
quantity
hot,
them
is
fasten
just
the
HOW
54
COOK
TO
VEGETABLES.
CUCUMBER
MANGOES.
large cucumbers,
12
onion,
I
^
of
ounce
before
the
spices and
ripe
the
seeds.
will be
there
If the
off che
hot
long,
spoon
a
all the
with
with
they
here
and
flavor.
flat
fresh
vinegar,
week
one
placed
the
become
with
in
cold
this
twine.
tie it with
peppers
improve
cover
Cut
cabbage fine, add
fine, and
few
mangoes
and
vinegar
them
with
and
jar,cover
stone
A
use.
ends.
the side and
chopped
cucumber
seed,
take
Fill the cucumbers
it.
a
each
of
the
the cucumbers
among
mustard
find, but
yellow
sides
to
into
for
ready
ginger,
can
have
Chop
seasoning
horse-radish
cabbage,
of whole
ounces
you
or
the
of
out
the cucumbers
add
of
of
tablespoonfulof salt.
mixture, put the piece into
Put
ounce
2
too
the
out
head
mace,
are
pieces
scoop
small
largestcucumbers
they
narrow
I
^
I
Select
root
cloves,
teaspoonfulof
I
horse-radish,
of
i
drain
tasteless,
or
vinegar, adding
also
fresh horse-radish.
DANDELIONS.
WILTED
the
Cut
Of
old
of
it
a
in
gillof
piece
of
and
shake
them
with
a
wilted
a
butter
and
stir
the size of
pepper
and
stir
and
tender.
crisp bacon.
over
the
to
fit for food
after
them
Beat
over
young
one
Take
into
small
a
fire until
a
walnut,
taste.
until
egg
moment
garnished
are
several
handful
piecesand
light,add
to
Add
a
tablespoonfulsof
this
Pour
they
a
it thickens.
two
lions.
dande-
through
dry.
knife
fire justa
Serve
peck
a
the leaves
sharp
saucepan.
cream,
vinegar, salt
Wash
drain
leaves, cut
put them
not
are
of
of
quarter
blossom.
to
waters,
a
these
course
enough
cold
from
roots
with
over
until
the dandelions
they
are
little rolls of
FRIED
EGG-PLANT.
DANDELIONS,
Cut
wash
the
and
cut
of
quarter
brown
; add
without
in the
ham
of
pound
a
separating, add
stir this
onion
juice,
moment
and
then
the
serve
Dandelions
with
in
quickly
the
one
tablespoonfuls of
add
ham,
stir
egg
cream,
teaspoonful
a
the
over
a
golden
a
Beat
vinegar.
dandelions,
fire
of
one
hot.
very
also
of
Cut
recipe.
dice, fry until
it two
to
dandelions,
of
peck
a
preceding
in
tablespoonful
one
of
quarter
a
directed
as
STYLE).
(GERMAN
from
roots
55
make
delightfulsalad.
a
See
directions
Salads.
under
ENDIVE.
The
delicate
of
one
wilted
the
white
same
fields.
delicate
grows
has
The
cooked
be
may
the
early in
the
to
the
as
is
supposed
salt meat
that is
inch
hot
thick.
Dip
water.
crumbs.
a
Beat
frying
Put
pan
an
each
three
;
be
when
make
an
the
much
a
more
erties,
propAs
cases.
ordinary
excellent
freelyused
ture
pas-
curly ; they
alterative
possess
before
rich
it
farmer
ment
accompani-
by
them.
EGG-PLANT.
egg-plant,
an
so
but
in scorbutic
table, it makes
FRIED
Pare
diet
spring, long
the
to
or
and
narrow
spinach,
excellent
an
for
also
may
the roadsides
long,
are
same
It
forming
greens
and
DOCK.
along
grows
leaves
green.
salads
NARROW
OR
weed
common
dressing, makes
dandelions.
as
SOUR
This
French
dinner
delightful
most
the
endive, w4th
cut
egg
it into
slices
lightly,add
slice first into
to
cover
a
the egg,
tablespoonfuls of
hot
it
a
the
lard
bottom,
sixteenth
of
an
tablespoonful of
then
or
into
bread
dripping
with
into
slices of
56
HOW
egg-plant.
brown
a
time.
for
time
Drain
the
it
the
with
other ;
As
VEGETABLES.
on
slices
egg-plant
before
the
egg-plant,cut
preciselythe
same
the
egg-plant in
as
the
batter
it out,
soft
cut
and
it into
thickness
salt and
bread
in
back
crumbs
the
water,
put in
Serve
in
a
and
butter,
a
a
skin
heated
ter
bat-
a
dip
;
the
fried eggplant.
with
boiling
tender.
Then
carefullyscrape
unbroken
it in
put in the
and
few
a
of
the
half
half
a
salt and
a
wall
a
it
to
out
Chop
position.
oven
cup
the
ficient
suf-
plant
eggof
teaspoonful
Mix
pepper.
lightlywith
top
minutes
to
brown.
EGG-PLANT.
into
slices,throw
teaspoonfulof
chop fine.
level
saucepan,
a
and
skins, sprinklethe
egg-plant,cut
add
for
as
until
or
scraped out, add
in the
and
Drain
of
hour
an
DRESSED
Pare
same
kettle,cover
a
palatableseasoning of
a
Make
in batter
large tablespoonfulof butter,
a
well, put
hold
to
quarter of
a
pepper.
fry the
halves
the
have
that you
of
hot
very
EGG-PLANT.
half
Leave
portion.
crumbs,
salt and
egg-plant,put
boil about
and
take
each
egg-plant.
serve
slices about
into
for cucumbers
BAKED
water
at
BATTER.
IN
thick, sprinkle with
Wash
the
in
and
paper
cooked
waiting
more,
putting
brown
on
be
fry-
catsup.
Prepare
inch
add
and
turn
should
only
fat is consumed
EGG-PLANT
an
side, then
one
few
a
re-heat
to
tom.ito
COOK
brown
Fry
the
on
TO
salt and
Add
teaspoonful
to
of
it
them
boil
a
into boiling
twenty
large tablespoonful
'salt,a dash
of
pepper,
stirringcontinuallyunyi boiling
dish.
utes.
min-
hot.
LENTILS.
5 7
EGG-PLANT
Take
the
leaving
centre,
white
of
meat
bread
of
egg-plants,cut
small
two
FARCIED.
wall
a
about
crumbs,
halves, scrape
inch
one
teaspoonful of
one
palatableseasoning
of
pepper.
Put
few
crumbs
the
egg-plant,sprinklinga
one
onion
of
a
of
mace.
and
pan
with
Stand
the
baking
bake
and
stock
in
with
time
time
to
with
Spanish
egg-plant
moderate
a
poured
sauce
cup
half
and
of
centre
the
over
Cut
top.
in the bottom
cloves
and
add
a
blade
of
quart
a
hour, basting from
one
in the
a
^jtter
this in the
top,
on
oven
stock
the
melted
bay leaf, four
a
the
juice, a
slices; put them
into
carrot
one
out
Chop
it half
to
onion
teaspoonful of salt,a tablespoonful of
a
thick.
chicken, add
cooked
one
into
When
pan.
done
serve
cold
water
it.
over
LEEKS.
These
half
an
be
may
may
be
hour
and
served
neatly
slices and
into
cut
and
wash
salted, boiling
in
a
boil
butter
tablespoonfulof
flour ;
in
and
a
; pour
pepper
bulbs
mix, and
constantlyuntil boiled,
of
throw
all
in
add
over
add
a
half
a
the
half
kettle
of
Drain,
range
ar-
a
way.
Put
melted
add
one
when
saucepan,
a
Stir
dash
dressing.
thirty minutes.
the
with
tablespoonful of
French
with
they
or
LEEKS.
and
dish
into
pretty dish,
a
twenty-four leeks,
water
heated
on
dressed
STEWED
Trim
thrown
simply washed,
pint
of
and
of
the
serve
a
milk.
teaspoonfulof
leeks
a
salt
hot.
LENTILS.
These
seeds
which
are
and
there
of
one
are
is
the
valuable
a
small
important
most
for
soups,
allowance
stews
of
and
leguminous
rice
nitrogenous
dishes
elements.
in
58
HOW
Wash
and
drain,
to
a
TO
soak
pint
a
with
cover
again with
until
the
under
Boil
they
done.
are
add
the
lentils ; add
butter
fifteen
about
tablespoonfulsof
salt
cream
Wash
one
and
dry.
slices.
Each
grain
Put
and
pepper
serve
;
two
onion
the
lentils,
^
cup
of
chopped ham,
12
nice, large
vine
or
recipe and
be
over
the
hot.
One
or
large kettle
a
ten
the
two
or
onion
one
ing
boil-
of
it in
Drain
fifteen
a
utes
min-
and
free
of
butter
into
cut
into
thin
brown
add
minutes,
season
cup
cup
of
the
lentils
with
salt
rice,
of
chopped
pepper
rice
uncooked
chicken,
j/^teaspoonfulof
mix
two
preceding recipe.
swollen, white
golden
cabbage
lentils and
fire
if liked.
tablespoonfuls
^
^
Salt and
the
juice, a
ROLLS.
leaves,
Boil
onion
hot.
LENTIL
of
melted
when
of
Put
; stir
the
door
oven
fire fifteen
very
Yi,cup
quickly
RICE.
add
is
Press
colander.
a
added
in
must
melted
the
over
be
it into
the
it at
rice, stir
very
directed
stand
and
in
gently
mash
rapidly thirtyminutes.
when
When
hour.
saucepan,
WITH
rice, throw
all stickiness.
frying pan,
a
another
pepper
also
may
as
boil
and
colander
to
of
cup
water
from
lentils
the
a
serve
LENTILS
Boil
in
and
and
minutes
Boil
tablespoonful
one
palatable seasoning of
water.
Drain
and
hour, drain
one
fingers,if they
and
ing
morn-
bring quickly
and
water
gently about
thumb
tablespoonfulsof
two
soft
the
night, in
over
tender, about
are
the
pressure
lentils
of
fresh, boiling,soft
lentils
between
them
VEGETABLES.
warm,
boiling point.
cover
COOK
as
coriander
seed.
to taste.
directed
together.
Mix
in
the
the
preceding
ham, chicken,
6o
bay leaf; cover
done,
lift
TO
oval
an
the
kettle
a
halves
and
the
the lettuce
over
Lightly
Wash
leaves
and
each
while
hot add
until
light,add
into
the ham.
pour
it while
fork and
hot
this
in
stock
which
this to
add
Strain
of
squares
or
the
the
to
hot
in each.
baste
two
stir
and
a
the
on
dish
butter.
a
a
in
pepper
a
they
quick
with
times
in which
in
an
and
oven
melted
baked.
were
MUSHROOMS.
Dust
in
stand
salt and
Bake
the
peel, cut
;
upside down
three
or
largemushrooms,
on
and
carefullywith
them
Place
top.
BROILED
place them
egg
Mix
lettuce.
;
one
it thickens
larger mushrooms
of butter
Serve
let
cream
brown
until
porcelain dish, sprinkle with
butter.
in melted
Beat
quarter
MUSHROOMS.
choose
;
the
fryuntil
sour
fire
a
over
a
immediately.
minutes
Peel
and
leaves
the
Cut
pieces.
dice
into
the
over
twenty
and
add
saucepan,
pint ;
one
tablespoonfulsof
two
tiny piece
a
a
tablespoonfulsof vinegar.
Stir
baking
close
three
bacon
or
two
serve
earthen
put
with
garnished with
serve
about
BAKED
stalks
together
LETTUCE.
leaf into
of ham
pound
For
to
piece
cabbage lettuces,separate
carefullytwo
tear
a
rapidly the
reduced
DUTCH
of
in
butter
each
to
it
press
string and
bread.
toasted
and
dish, giving
a
flour ; boil
until
the
cut
When
flour, stir continuallyuntil it boils.
and
butter
skimmer,
a
hour.
gently one
tablespoonfulof
one
cooked
were
cook
and
look.
tablespoonfulof
they
VEGETABLES.
neatly on
compact
Put
spoon.
COOK
carefullywith
the
arrange
a
HOW
'
them
cool
broiler
cut
off" the stalks and
lightlywith
place thirty
top side
down
;
salt
dip
and
minutes.
close
the
them
pepper
Then
broiler
6
MUSHROOMS.
carefullyor
very
them
over
should
be
with
a
serve
broil
A
STEW
CANNED
tablespoonfulof
Yolk
a
porcelain
flour, add
add
the
beaten
In
the
than
second
very
milk
salt and
yolk
and
the mushrooms
of
each
of
centre
tered
but-
canned
five
from
the
dust
them
rooms,
mushwith
boiling hot,
fire,add
the
do
the
cooking toughens
the
until
wine, and
they
as
add
minutes;
well-
the
serve.
allow
not
them
mushrooms
and
boil
to
and
already cooked,
are
the
Put
water.
saucepan,
continually
mushrooms
minutes,
milk,
in cold
five
Take
and
^gg
egg,
taste.
wash
stir
pepper.
one
pint of
granite
or
and
the
of
of
to
pepper
the fire about
over
cooking
more
and
mushrooms
stir
y^
sherry,
the
in
broiled
tablespoonfulof butter,
I
Salt
butter
and
squares
the
in
they
;
MUSHROOMS.
of mushrooms,
Drain
turned
small
butter
tablespoonfulof flour,
I
tender
remove
carefially,
on
Place
hot.
very
can
until
slowly
them
melted
Pour
halves.
into
side, then
one
on
place
spoon,
TO
A
them
the broiler
Open
toast.
and
first
broiled
the other.
on
break
fire and
clear
a
will
you
1
a
them
renders
indigestible.
MUSHROOMS.
It is
as
highly important
food,
from
the
sod, in
small
to
a
short
cracks
Their
and
an
umbrella, and
be
a
pale
foot
salmon
the
those
who
distinguish
to
The
ones.
clear, open,
mushrooms.
skin
able
poisonous
a
on
be
for
sunny
field.
stalk, and
growth
is
mushroom
shows
color.
the
In
are
then
which
those
edible
known
hour
so
it
old
first very
the
button
under
spreading
opens,
or
edible
in
as
hour
an
gillsunderneath,
an
at
are
then
in
are
appear
They
rapid ;
mushrooms
employ
which
like
should
again changes
62
HOW
to
dark
a
TO
and
brown,
Rictiard,
even
M.
is then
The
skin
with
old."
According
usuallyedible
are
to
may-
late, or in places which
too
of the
yellow
white
or
mushrooms
good
are
around
other
decayed
matter,
The
good
mushrooms
have
while
the
safe to
have
poisonous
the
use
cheap, but tough
who
eat
It is said
good
ones,
it while
to
will
turn
silver
a
bottoms
the
mushrooms
of
in paper
natural
hang
bottom
;
spoonful
of
to
a
among
those
pint
of
with
this,and
them
the
stalks.
every
pint
butter
rolled
put
paper,
in
stand
cold
in
In
them
cool
a
out, put
water
or
milk,
they will regain
this way
flavor.
MUSHROOMS,
wash
white
Cover
cool, dry place.
a
put
size and
the skin.
shriveled, take
simmer.
a
mushrooms,
of
saucepan
in
use,
STEWED
the
baking-pans
dry and
for
bring slowly to
Peel
caution
we
peel off
singlelayer on
When
wanted
nearly their
convenient
are
black, if stirred with
spoon
clean, and
a
bags, and
When
always
MUSHROOMS.
shallow
in
dry.
to
which
It is
stewing.
are
the mushrooms
the
trees,
diligently.
DRIED
Wipe
of old
agreeable smell,
invariablyan
poisonous mushroom
one
low,
avoided.
and
indigestible,
masticate
that
they
be
to
are
in
grow
decayed stumps
mushrooms,
and
which
those
rank, putrid smell.
a
canned
and
them
peels off easily. Those
gills,and
any
or
the
*'
which
collected
damp, shady places,or
and
called
moist.
too
oven
VEGETABLES.
mushrooms
poisonous, if
prove
COOK
them
Then
of
No.
in cold
put them
mushrooms,
in
flour.
Let
1.
and
water
in
add
the
a
cut
off
porcelain
one
table-
mushrooms
OKRA
cook
in their
then
liquor and
own
salt and
add
the
ful
thick
of
fifteen
for
flour
and
fire,add
and
tablespoonful
it, one
and
own
then
one
porcelain-
a
tablespoon-
a
in
liquor with
the
Take
egg,
butter
from
the
and, if you
Serve
immediately.
Wipe
carefullywith
sherry.
flour.
tablespoon fuls
two
taste.
off
cut
rolled
add
to
of
yolk
of
into
add
bits
pepper
well-beaten
the
four
and
water
put them
minutes,
salt
cream,
in cold
in their
cook
mushrooms
the
them
into
2.
No.
of mushrooms
pint
every
divided
butter
of
Let
; to
minutes,
immediately.
serve
Then
stalks.
the
of
kettle
lined
wash
mushrooms,
bottom
the
for fifteen
MUSHROOMS,
STEWED
Peel
butter
the
and
pepper,
63
GUMBO.
OR
use
MARTYNIAS.
Pick
quarts of martynias.
two
cloth, take
kettle, add
blades
of
a
sliced
the
vinegar
onion,
to
vinegar
cover,
the
Put
while
over
put in
whole
dozen
a
leaves.
bay
two
mace,
jar, pour
stone
cider
sufficient
days they
will be
ready
OKRA
persons
serve
a
living outside
nutritious, and
and
with
tomatoes
stew
They
them
may
in
may
in
be
will
Virginia
be
preserved
rings and
canned
the
comparatively
of
be
to
who
soup
have
for winter
as
table-
two
three
in
eaten
other
on
It
proper
of
the
the
delicious
use
unknown
cities.
the
Gumbo
stringing them
same
large
forget the
never
a
or
use.
seems
those
great delicacy, and
is
rice.
or
in
martynias
hot, add
two
GUMBO.
OR
delightfulvegetable
This
many
for
lain
porce-
a
cloves,
spoonfuls of chopped horse-radish, fasten, and
four
soft
a
to
some
is whole-
thing
to
South
is
Brunswick
compound.
by simply cutting
cords
to
vegetables.
dry,
or
they
64
HOW
COOK
TO
VEGETABLES.
BOILED
Take
water
put it into
;
teaspoonful
of
porcelain
okra.
salt ;
add
accompaniment
an
to
OKRA
or
WITH
TOMATOES.
I
tablespoonfulof butter,
Salt and
in
cut
them
and
tomatoes
porcelain
a
and
the butter
serve
I
quart of okra,
3
good-sizedtomatoes
stewed
pint
tomatoes,
to
i
tablespoonfulof powdered, dry
leaves
powder),
porcelain kettle
onion
pepper
and
wash
cut
into
the
dish
simmer
and
with
slices.
will be
the
cut
the
okra, ham,
you
can
the
rice.
When
ham
fillet
okra
put them
this
Cover
a
the
this is
is
dice
into
stock, pepper
get for
While
the
the
tomatoes,
greatlyimproved.
gently thirtyminutes.
boil
Cut
and
If
(gumbo
of ham.
slices.
it into
Peel
add
onion,
rice,
brown.
Then
I
of
fry it
salt,
pint of stock,
cup
and
of
I
1
cut
butter
the
hour.
an
sassafras
okra,
peel the
and
teaspoonful
a
pepper,
the
taste.
Put
pieces.
red
y2 pound
a
chicken.
I
Wash
as
RICE.
WITH
a
Serve
hot.
very
or
and
gently
swwier
pepper.
pepper
gently half
simmer
OKRA
of
of
granite kettle, add
or
kettle and
the
cover
small
into
of water
slices;scald
thin
it into
cut
iron
pint of tomatoes,
I
okra,
pint
and
boiled
roasted
quart of okra,
the
half
dash
a
1
Wash
cold
tablespoonfulof butter, one
one
and
tablespoonfulof vinegar
a
kettle
the
with
granite kettle, as
or
in
Put
cover
Then
thirtyminutes.
well
okra, wash
young
a
the
discolors
always
a
of
quart
one
OKRA.
in
and
ginny
kettle
cooking,
done, arrange
the
rice in
and
pepper,
around
as
a
of
dozen
and
of
the
add
a
half
level
Serve
add
Stir
the
pan
one
corn
about
to
ten
side.
one
and
salt
of
of
dash
a
black
pepper.
hot.
very
of
pint
one
OKRA.
onion, peel and
them
in
of
salt
add
slices ; slice
into
good-
a
Put
pieces six large tomatoes.
tablespoonfulof butter,
a
dash
and
of
and
till tender
Stew
in
cut
stewing-pan,
a
okra
young
sized
w^ater.
then
milk, stir continually until boiling, add
of
teaspoonful
spoonful
of the
one
of flour,mix,
tablespoonfuls
STEWED
Cut
with
okra
the
in
contents
two
pan
tablespoonfuls
two
thoroughly cooked,
the
drain
pint
Put
pressed out.
and
scored
fat in the
be
It may
accompaniment
an
nicely browned,
till
turn
corn
Then
to
it
pour
CORN.
slices.
into
frying-pan, put
a
as
or
WITH
carefully until
minutes.
a
of okra
and
onion
watch
Add
alone,
FRICASSEED
pint
ears
salt,
veal.
or
drippings in
slice of
and
once,
sightlydish.
and
course,
mutton
OKRA
one
the
dish, add
a
okra, boil up
^ood
very
separate
a
chicken,
Cut
of
centre
rice.
makes
served
the
in
sassafras to the
the
This
to
mound
a
65
ONIONS.
BOILED
and
pepper,
with
serve
a
half
cup
tea-
of
poultry.
ONIONS.
BOILED
*
)4 pint of milk,
onions,
I
dozen
I
of flour,
tablespoonful
I
Salt and
Remove
cold
water
water.
while
5
the
skins
If
you
they
remove
from
are
of butter,
tablespoonful
pepper
the
very
the
to
taste.
onions
and
throw
strong, keep them
skins.
Put
them
them
under
into
a
into
the
large
66
HOW
of
saucepan
boil
until
can
you
pierce
them
until
boiling hot,
and
season
the
Remove
in
add
Put
Drain.
broiled
Choose
one
hot
add
shorter
in
duck,
or
salt
dust
or
in
and
pepper
each
calves'
fried
When
in
them
one
skin, but
in
kettle
a
the
do
of
onions
out
bake
in
and
the
remove
vegetable dish,
pepper
and
serve
one
large
are
a
course,
roll
and
top
to
keep
slow
very
paper,
pour
not
boiling
separately,dry
the
salt and
with
If
and
for about
twisting tightlyat
done,
a
of
liver.
bottoms
the
outside
the
baking-pan
a
boil
salt and
hour, if small, cook, of
one
paper,
in
and
onions, fry thirty
trim
colander.
a
Lift
them
turkey
Spanish
way.
soft
hour.
them,
over
be
Stand
put
slices,cover
of
the
the
Add
Throw
in
of tissue
one
onions,
them.
time.
it closed.
oven
roasted
ONIONS.
layers of
drain
not
squares
into
teaspoonful of salt, boil rapidly
a
then
will
a
add
steak
panned
or
two
or
thoroughly peel
they
with
them
large tablespoonful
a
large, perfect onions,
;
Dust
Shake
Serve
teaspoonful
a
stirringfrequently.
hour
kettle.
milk.
onions
the
cut
BAKED
water,
the
serve.
frying-pan, when
a
with
remove
the
to
not
ONIONS.
and
water,
minutes.
minutes,
serve
skins
boiling
butter
but
turkey.
or
twenty
fork, about
a
thoroughly
return
butter, then
FRIED
with
easilywith
cooked
and
the
flour, add
with
teaspoonful of salt,and
a
be
must
them
drain
them
chicken
add
They
Then
soft.
VEGETABLES.
COOK
water,
boiling
minutes.
forty
TO
peel
the
melted
butter
with
roasted
chicken.
onions
are
particularly nice
served
in
this
68
TO
HOW
then
crumbs,
in
another
continue
until
Put
with
dust
the
over
and
salt
top, add
and
pepper
ONIONS
last
half
a
bake
in
layer
crumbs.
of
cream,
cup
moderate
a
so
oven
boil
water,
cold
the
size
of
hickory
a
the
a
slowly
the
the
or
fire until
butter
burn.
to
consistency
liquor until
to
use
as
they
frequently served
are
ONION
and
Peel
with
saucepan
gently
be
about
stock
Add
and
a
half
nutmeg
a
When
and
one
for roast
garnish
of
gillof
of
and
through
an
it is
ready
to
the
in the
of
cook
Do
stock,
stock
beef
baked
to
a
not
cover
is reduced
constantly
they
broiled
or
a
butter.
and
onions
onions.
steak,
rabbits.
a
colander.
serve.
the
hour;
them
Put
and
cover,
soft, add
teaspoonfyl of salt, a
and
pint
butter,
stir
cream,
in
SOUBISE.
large
ounce
press
butter
thoroughly glazed, and
three
tender
about
onion
the
Baste
are
three-quarters
colored.
flour, mix
one
half
SAUCE
OR
in slices
cut
as
each
the
well
a
of
into
out
scrape
side down
slowly until
garnish
a
them
boiling
slightlycolored.
a
of molasses.
throw
ounce
in
Add
cook
let them
and
ready
are
and
a
this
with
soft
over
pan
to
sugar
in
making
an
bottom
of
them
skins;
two
Put
onions
teaspoonful
and
teaspoon,
a
nut.
half
the
allow
first
the
with
onion
frying-pan,stand
Put
off
peel
the
of
throw
Drain
minutes.
twenty
water,
middle
GLAZED.
good-sized onions,
twelve
Peel
of
the
and
cheese,
crumbs,
Have
bits of butter.
few
a
hour.
one
a
and
onions,
is full.
dish
the
of cheese
of
layer
butter
of
bits
Put
sprinkling
a
VEGETABLES.
COOK
simmer
onions
Add
of
must
tablespoonful of
gillof
one
continually until
dash
into
pepper,
it boils.
a
grating
BOILED
ONION
1
quart of cider
2
teaspoonfuls of
and
Let
sugar.
into
it stand
bottles
and
shake
every
be
may
used
dressing instead
other
or
of
dishes
the
small
boiling brine
it stand
a
vinegar
and
over
pour
is
onions
all winter.
If the
drain
vinegar
If
each
they
as
soon
lengthwise.
old,
one
hour
Cream
on
Sauce
or
boiled
If
and
a
or
a
and
in stews
flavor
is desired.
into
be
a
dish
an
When
days
appears
them
to
and
drawn
butter
and
face,
sur-
throw
oration.
discol-
prevent
into
cut
quarters
boiling water
needed.
one
the
on
three-quarters of
all
will
and
SAUCE.
and
of
fasten,
fresh, hot vinegar.
water,
saucepan
Take
cool
five
or
scrape
pared
heads
Let
egg.
spices to taste,
CREAM
cola
them
over
pour
bear
to
with
cover
quarter will be
salt fish.
used
put in bottles.
four
tender
young,
English
French
to
onion
onions, add
WITH
in
heated
be
may
and
in
use
must
them
till tender.
drain, put
beef
they
Put
and
slightestmould
finished
as
If old
boil
to
and
young
Strain
added
onions, and
drain
BOILED,
are
weeks.
be
may
boiling hot.
keep
PARSNIPS
and
Turn
vinegar.
two
delicate
the
cover
ready
salt
cork.
or
button
they
off the
for
the
ONIONS.
and
be
day
sufficiently
strong
to
the
will
the
very
twenty-four hours,
sufficient
add
plain vinegar,
white
that
and
and
PICKLED
Peel
them
for salads
where
onions,
with
hours
two
4 ordi-
or
salt.
onions, mix
through cheese-cloth, bottle
This
of
onions
white
nary
teaspoonful
the
grate
large Spanish
2
sugar,
I
Peel
VINEGAR.
vinegar,
white
69
PARSNIPS.
way
serve
and
an
hour, if
When
tender,
;
cover
with
with
corned
HOW
70
TO
COOK
FRIED
Boil
flour
in
and
drippings
lard
or
brown
into
with
to
roasted
the
cover
mash
half
egg,
a
well
and
a
I
into
cakes.
Brown
the other.
the
on
of
the
salt and
brown
on
dash
a
and
of
cakes.
frying
a
done,
flour
well-beaten
when
j^ teaspoonfulof salt,
Dash
and
into
a
parsnips
Add
the
salt
and
pepper,
if
liked,
fifteen minutes.
with
to
a
boiled,
were
pepper.
put them
frying-pan, add
the
oven
roasted
tablespoonfulof butter,
them
parsnips, cut
and
browning.
and
of
cover
saucepan,
Drain,
a
the
scrape
hour.
crumbs,
on
PARSNIPS.
tablespoonfulof flour,
without
put in
beef.
I
in
hot
with
serve
i
butter
table-
brown
good-sizedparsnips,
one
Mix
two
and
6
them
and
pepper.
turn
and
paper
drain
Put
pan,
side, then
one
BAKED
Wash
other.
egg.
Add
into
on
Drain
spiced
or
Fry
pan.
tablespoonfulof flour,
small, round
spoonfuls of drippings
the
the
brown
tender, when
colander.
teaspoonful
form
in
FRITTERS.
parsnips until
through
of
pork.
I
the
butter, then
hot, put
of
and
drain,
tablespoon fuls
two
bottom
turn
good-sizedparsnips,
Boil
done,
frying-pan, when
a
PARSNIP
4
Put
sugar.
side, then
one
on
when
first in melted
dip
pepper,
with
parsnips
enough
Serve
dust
PARSNIPS.
preceding recipe ;
salt and
with
season
in
directed
as
VEGETABLES.
a
on
over
hot
a
of
the
until
little cheese.
the
smooth
in which
water
parsnips,
Bake
put
boil
Put
boil five minutes.
the
;
and
dish.
flour,mix
pint
stir and
pour
boiling water
it the
half
in halves
Add
dust
in
a
with
quick
PEAS.
GREEN
GREEN
Peas, like
If
picking.
should
be
cold
be
be
then
at
serve
The
of
the
important
The
boiled
drained
at
of
kinds
garden
they
are
If peas
cooking,
the
this
minutes.
color
and
hot
a
and
pepper
of
in, the
seeds
dressed
sweet,
of
tender,
and
color
and
as
way
and
pea,
sugar
and
cooked
string
use
we
and
of
choice
nutritious
butter, salt
with
and
The
called
pea
young
same
salted
of .peas, many
drying.
course,
have
their
retain
varieties
kind
a
become
will
they
is to
peas
slightly
to
gathered
are
Boiled, and
beans.
be
fit for
only
is also
which
the
with
eaten
cooking
must
many
are,
peas
There
of
in
point
are
and
coarse
pods
kettle
a
into
turn
salt
with
should
in
destroys the
Dust
should
They
fifteen
or
tender, drain,
this way
There
wholesome.
the
ten
and
water
In
once.
are
a
in which
water
thrown
water,
just long enough
sweetness.
which
then
and
however,
peas,
boiled
butter.
of
water.
peas
and
When
into
once.
most
plenty
peas.
the
to
cooking.
cold
skins
the
thrown
once,
or
flavoringwill only partly
before
in
cracks
lump
a
added
If,
get stale
to
cooking,
Fresh
and
boiling water,
the
be
just
at
floor.
cellar
as
before
peas.
quickly
dish, add
and
of the
washed
of
flavor
shelled
night, they
over
cool
a
be
artificial
until
boiling
Long
on
unfortunate
should
shelled
salted
of
them
after
quickly
very
so
hour
one
This
flavor
the
restore
be
of sugar
boiled.
are
not
least
at
cloth
a
should
they
peas,
teaspoonful
on
sweetness
keep
to
should
you
water
they
out
PEAS.
their
necessary
spread
however,
wilted
lose
corn,
71
pepper,
delicious.
are
old
it is very
longer they
condition
or
have
difficult
are
they
been
to
boiled,
are
not
picked
make
the
them
harder
tender.
they
digestible.
It
before
time
some
Indeed,
become.
is best
In
to
save
HOW
72
them
for
sieve
they
COOK
TO
VEGETABLES.
meal, and
another
be
may
made
them
by pressing
into
and
palatable
a
through
a
digestible
soup.
TO
Fill
the
water
boiler
place
;
frame.
the
cover
the
screw
the
wipe
dark, cool, dry place.
If the
it is well
screw
to
empty
jar to
one
OMELET
Boil
one
Drain, and
four
Beat
the
size of
Put
another
smooth
over
of
the
cooked
the
over
the
piece
a
dust
of
walnut
a
frying-pan;
Shake
side
without
tablespoon fuls
it four
to
eggs
quick
when
until
water,
warm
four
the
the
peas
other
salt and
in
the
and
butter
the
butter
to
them.
of
it out
turn
of
peas,
Pour
in
them
cooking,
well
of
Put
the
on
add
around
a
in
two
add
butter
juice.
perfectly
a
in the eggs.
turn
Lift
set.
are
eggs
of
onion
size
is hot
mixed,
piece
a
utes.
min-
omelet.
an
drops
same
pepper.
centre
When
fifteen
omelet, allowing the soft portion
with
flowing,
over-
place
water
separating
fire until
remaining quantity
melted
salt
make
butter
cool.
to
shrink
you
about
and
of
while
of
to
out
others.
in
peas
hot
keep
Lift
PEAS.
WITH
shelled
of
cup
fill the
half
possible,stand
jars,and
peas
a
fire,cover
hours.
them,
the
in
to
moderate
on
wash
a
boiling water
strike
not
of
water
tightlyas
as
covers,
cold, again
a
covers
the air will
aside, where
in
is filled with
the
on
cold
a
tops
still,stand
steadilythree
boil
each
that
jars,see
better
over
the
lay
bottom
sufficient
boiler
the
lid and
the
in
in sufficient
pour
top, and
very
this, or
on
then
peas,
hay
around
Put
jars.
the
or
jars
Pour
closelywith
the
straw
the
PEAS.
uncooked
fill to
to
Place
jars.
wire
full of
glass jars
cold
CAN
to
run
one
neath,
under-
tablespoonfuls
omelet, fold one-half
heated
one
dish.
Season
tablespoon ful
the omelet
and
of
serve
at
once.
or
a
This
cold
the
and
drain
and
saucepan,
butter,
Shake
the
in
again
until
pint
they
dinner
at
PEAS.
drain
can
entree
lunch.
or
teaspoonful
gently
nice
CANNED
each
to
half
a
exceedingly
COOK
opening
water
an
for supper
TO
After
MANGOES.
makes
dish
nice
73
PEPPER
colander.
a
allow
can
salt
of
throw
peas,
Put
dash
a
them
in
of
hot
thoroughly
are
into
a
tablespoonfulof
one
and
them
pepper.
and
at
serve
once.
Put
cook
and
water
butter
of
add
then
the
half
a
and
Stand
serve
sweetbreads
boiling
garnish
throw
of
in
salt and
dish, pour
served
These
a
boil
kettle
also
peppers,
the
tops
and
Remove
wash
of
flour,
ing;
boiland
pepper
about
five
broiled
or
boiled
nice
from
if you
the
and
Sauce
cold
in
them
Drain,
thirty minutes.
utes
minfried
add
serve
;
teaspoonful
a
into
turn
or
water,
heated
a
they
may
be
pepper.
and
put with
mixed
pickles.
MANGOES.
PEPPER
Cut
water
boiling water,
of
butter, salt and
are
of
PODS.
pods,
Cream
over
with
ful
tablespoon-
a
tablespoonful
baked,
to
PEA
tender
young,
them
Put
squabs.
SUGAR
Select
a
salted, boiling
of
salt,a dash
of
over
a
as
or
add
teaspoonful
peas.
kettle
a
milk, stir continually until
of
pint
SAUCE.
; drain.
minutes
saucepan,
a
half
a
in
peas
fifteen
in
Add
mix.
of
quart
one
CREAM
WITH
PEAS
one
dozen
have
them,
seeds,
save
red
from
the
and
one
tops.
one
dozen
dozen
Stand
sweet
the
green
pers.
peppep-
TO
HOW
74
in
upright
pers
tub, put
a
cold
water.
drain, and
wash
well
of
cabbage
hard
heads
VEGETABLES.
half
spoonful vof ground allspice,a
tablespoon fuls
two
of
ground
in the
Put
in
upright
aside
Stand
fresh
cold
; drain
Add
vinegar.
one
six
dozen
yellow
side and
Make
Pour
the
over
of
point,
vinegar
is very
boiling point,
put them
away
These
during
nice
are
the
for
and
this
float
to
vinegar
to
cover
of
the
over
Next
one
to
cool.
If the
gar
vine-
cold
water.
bring
peppers,
to
cold
when
and
peppers,
the
boiling
to
aside
away.
the
one
egg.
Put
water.
stand
vinegar
an
night.
over
cold
at
breaking
equal quantity
an
this
pour
aside
stand
peppers,
incision
without
seeds
peppers
add
sufficient fresh
small
porcelain kettle, bring
a
the
strong,
a
carefullyin
cold, drain, throw
When
Take
over
pour
and
in
two
or
red
six
sufficiently
strong
wash
and
morning drain,
quart
the
brine
peppers
with
Cover
nasturtiums
peppers,
Make
peppers.
carefully remove
peppers.
vinegar.
PEPPERS.
large, green
sweet
cold
twine.
,
PICKLED
one
mixture
soft
vinegar.
of
cup
the
stuff
horse-radish.
tablespoonfulsof chopped
Take
the
off
seeds,
teaspoonful
with
jars, cover
stone
tea-
one
mustard
tie with
tops and
the
on
week
one
and
morning
it
liked, one
thoroughly
each,
good-sized,
to
of
cup
if
salt, and,
Mix
mace.
peppers.
Stand
of
cutter, add
slaw
the
three
Cut
water.
a
In
night.
over
in cold
on
salt in
teaspoonful of
one
Soak
with
cover
COOK
use.
mix
to
with
for
cabbage
sauce
pepper
winter.
'
SAUCE.
PEPPER
Chop
hard
head
red
one
of
and
cabbage
tablespoonfuls of
whole
one
on
green
a
slaw
mustard
fine.
pepper
Mix
cutter.
seed,
one
Cut
with
one
it two
tablespoonful
76
STALKS.
POKE
the
In
food.
spring the
and
Older
into
put
buttered
of
boiling
draining,
and
butter
drawn
leaves
add
water,
heads
all
gus,
aspara-
them
Put
one
oughly
thor-
teaspoonful
a
hour.
an
top.
Wash
like
as
long,
the
at
poisonous.
are
three-quarters of
after
toast
of
used
inches
hour, tie in bundles
one
kettle
a
boil
salt and
with
water
they
much
are
three
over
tuft
small
a
this
larger than
or
in cold
of
only
poke
of
taken
be
never
show
should
shoots
young
should
They
VEGETABLES.
COOK
TO
HOW
on
Cover
way.
serve.
POTATOES.
Potatoes,
served
in
the
In
of the
year,
and
Salt should
boiled
are
the
As
the
starch
a
at
large potato
ones,
sodden
allows
and
the
to
the
make
water
heavy.
it
to
at
the
penetrate
Potatoes
in
and
boiled
until
water
for
they
as
as
thin
as
soon
as
all
cooking,
another.
the
the
time, medium
size to
in
atable.
pal-
mealy.
outside, the
correspond
and
and
one
at
ones
not
are
absorbing
size
cooked
in
Sprouts
skin, peel
same
spring
in
cold
into
small
around
thicker
are
be
should
another, and
cells
potato
they
soaked
potatoes
dry
the
near
potatoes of the
Select
large potatoes
sized
each
throw
possible and
pared.
part lies
nutritious
be
mealy
assists
potato will become
the
moisture, and
to
It then
fresh
potatoes
cook
to
added
be
not
reallyperfect.
water.
The
of
out
in the
but
cold
in
harder
much
drained.
and
is
crisp and
are
starch.
the
of
are
cook
to
and
one
wilted, they should
put
expense
nutritious
so
then
only
boiling water,
boil in
soft and
when
the
at
grow
potatoes
vegetables,are
day,
every
table
the
to
when
to
on
and
water
household
go
of
important
most
every
winter
be put
should
cold
nearly
plates that
ten
every
the.
of
one
As
cutting
the
potato
their
the
of
smaller
becomes
jackets are
of
constituents
the
pared
are
freelysoluble
the
potato
the
idea
potato
in water,
drawn
are
rather
is broken.
temperature
of
boiling
when
the
are
and
water,
contradicts
also
This
the
toes
pota-
salts,which
into
out
around
skin
out
and
these
flat taste.
a
if the
dissolve
of
saline
The
pared.
are
potash,
are
simple paring
a
that
those
large percentage
a
has
of
than
better
doubt
without
77
POTATOES.
BOILED
salts
The
potato.
^
The
under
ordinary atmospheric
slowly
the
boiling
were
soft and
the
at
potatoes
will be
then
soft
digestible.
baking, steaming
of
boiled
and
once
in
butter,
Boiled
foods.
of
are
cooked
is
Steaming
methods.
spring
Young
than
them
in
give
the
soft
kettle
a
them
lid of
enough
them
potatoes, throw
the
a
and
cover
to
kettle
admit
with
into
tion.
diges-
cooking
of
above
of
the
be
in
the
by
far
and
a
boil
fork
cold
boiling
bath, simply
tremendous
the
indigestible
either
are
fully
care-
early
gestible.
indi-
more
POTATOES.
BOILED
Peel
old ones,
have
fried
are
difficult of
may
most
that
method
than
which
potatoes,
tempting
more
they
as
better
a
is better
boiling, but baking
than
is the
and
almost
are
perhaps
by boiling,
Potatoes
them.
unwholesome
potatoes
palatable
them
frying potatoes
fried, unless
most
a
inside
the
either
be
may
cooking
the
for
checked
render
to
cooking
then
Where
outside.
frying, but
or
be boiled
done, and
are
it
though
as
done.
be
may
boils
water
will not
is under
boiling
the
as
be
This
indigestibleway
been
inside
potatoes
well
as
require to
Potatoes
and
the
before
just
quickly
as
outside
the
the
large, the
are
just
and
gallop;
a
If the
pressure.
cook
pieces while
to
moment
will
potatoes
Fahrenheit
212"
is
water
cover
slowly
until
easily.
This
water,
then
Do
water.
the
not
Put
them.
potatoes
will
take
put
on
are
about
78
HOW
thirtyminutes.
them
drain
few
a
uncovered,
cells
The
will be
dice
of
smooth,
bits
a
of
until
a
in
the
the
the
cover
All
varieties
treated
in this
and
ner,
man-
To
butter
a
table-
even
teaspoonful of
one
melt, add
the flour, mix
milk, stirring constantly until
salt and
pepper
and
Turn
them
potatoes.
and
brown.
two
pepper.
to
saucepan
the
here
golden
milk,
teaspoonfulof
thickly with
top
of
pint
quart of
every
mix
into
stale bread
there
Serve
in
the
fully
care-
baking-dish,
a
crumbs, put
bake
and
the whole
in
dish
it
a
quick
a
which
in
few
oven
they
cooked.
are
STEAMED
Wash
or
the
dry,
POTATOES.
one
add
Add
with
part
tossing.
and
mealy
potatoes in dice.
flour,
the butter
boils.
the back
on
tablespoonfulsof butter,
two
salt, a quarter of
until
der,
ten-
are
comparatively good.
allow
Put
they
like silver.
shining
cold, boiled
spoonfuls
be
main
re-
restore
occasional
an
potato will
SCALLOPED
Cut
them
giving
will
do
moment
salt, stand
to
come
done, they be-
are
can
you
if
strictlyfirst-class,
not
potatoes
even
the
moments
the potatoes
they
nothing
condition.
mealy
allow
after
and
heavy,
starch
outside
if you
them, sprinklewith
of the range
In
VEGETABLES.
moment
one
and
their
to
COOK
Remember,
in the water
waxy
TO
and
without
of
a
scrub
the
boiling water.
or
fork.
ten
Allow
Cover
until
of
skins
serve
and
and
equal
in
place them
in
steam
longer
size.
an
a
pierce
can
you
minutes
boiling potatoes
quickly
potatoes,
place them
steamer,
fortyminutes,
POTATOES.
for
When
uncovered
in
colander
over
about
them
a
tle
ket-
or
thirty-five
readilywith
steaming
done,
dish.
steamer,
a
than
remove
a
for
the
POTATO
CROQUETTES.
fact, plain boiled
In
served
in
in
napkin
a
steamed
or
mash
six
walnut,
salt
dash
allow
boiled
of
in
plain mashed
cups
I
teaspoonfulof
Grating
I
of
milk
or
juice,
chopped
Stir
yolks,
the
Take
fire until
the
from
Beat
cylinders.
an
tablespoonful of
and
then
into
bread
croquettes
If the
covering
the
fat is not
put
on
are
will make
be used.
wooden
a
fork
a
of
till
dish.
teaspoonfulof salt.
of
two
cream,
eggs,
butter
of
of
the
size of
wal-
a
the
and
the
the
twelve
when
See
and
that
the
and
hardest
bread
croquettes.
small
the
all the
saucepan.
sides
of
into
separating, add
Dip
the
add
cool, form
without
or
a
leaves
mixture
crumbs,
then
into
turn
fire and
egg
and
potatoes
hot
sufficiently
egg
cayenne.
fry
of
the
ends
crumbs.
Cold
in
covering
are
has
The
mashed
in this
fat.
to
fry.
to
escape,
not
thoroughly
a
hot
all croquettes
potatoes
it
to
smoking
the
small
cylinders first
cracks, allowing the
perfectly.
both
size of
teaspoonful
a
i
water.
warm
Potato
with
add
ingredients, mix,
pan.
masher.
nut,
the
over
the
tablespoonfulsof
Piece
pars-
Dash
other
butter
2
ley,
Beat
with
Yolks
nutmeg,
of
tablespoonful
of
don^
CROQUETTES.
potatoes,
onion
wire
cream,
Beat
POTATO
2
piece
a
use
or
press
heated, uncovered
a
When
potatoes.
a
pepper.
Serve
light.
very
vegetable
a
gill of
a
boiled
plain
potatoes
one
and
for
in
quickly
each
To
directed
as
be
POTATOES.
MASHED
Boil
should
potatoes
bowl.
potato
a
79
been
covered
quantity
potatoes
given
may
8o
HOW
TO
COOK
VEGETABLES.
POTATO
of mashed
2
cups
2
eggs,
PUFF.
potatoes,
and
the
in
potatoes
to
pepper
a
taste.
add
saucepan,
seasoning, stirringconstantly over
potatoes
are
stir in
the
carefullythe
gem
Bake
pans.
hot.
a
in
a
of
mashed
2
tablespoonfulsof
I
teaspoonfulof
quick
Piece
of
butter
OF
the
of
the other
and
the
stir
the
Take
smoking
Mix
fire until
hot
egg
fat.
Use
then
as
a
STEWED
Pare
six potatoes
cold
water
into
or
brown.
two
eggs,
sweet
chopped
pars-
water
and
drain
off every
boil
ten
boiler, dredge with
When
into
a
bread
the
and
or
all
sides
into
crumbs
boiled
add
saucepan,
cold, form
garnish to
into
cut
minutes
of
a
in
leaves
mixture
minutes.
drop
them
well, put
the
then
potatoes,
of
lets.
bul-
fry in
baked
fish.
POTATOES.
and
fifteen
of
Put
eggs.
taste.
the
fi-om the fire.
first in
to
pepper
yolks lightly,add
over
Dip
until
tablespoonfulof
I
a
and
ingredients.
pan.
fire and
ley.
Salt
the
the
the
marjoram,
walnut,
Beat
the
teaspoonfulof powdered
juice,
of
fire until
POTATO.
I
size
the
of
oven
Yolks
cream,
onion
yolks, cream,
greased baking dish,
potatoes.
cups
the
from
whites
BOULETTES
2
Take
well-beaten
carefullyin
potatoes
small
light and
very
cream,
tablespoonfulof butter,
I
Salt and
Put
tablespoonfulsof
3
dice.
Throw
Drain,
after
water,
with
cover
they begin
put the
them
to
potatoes
tablespoonful of flour, add
butter, half
a
pint of
milk
;
cover
boiling
boil.
in
into
Then
double
a
a
and
spoonful
table-
cook
in
serve
POTATOES
the
Prepare
After
they
Cream
the
CREAM
WITH
potatoes
drained
are
Sauce,
into
turn
dish.
4
the
mix, add
butter
boil ; take
salt and
beaten,
minutes
were
baked
brown.
with
roasted
duck,
flour,
yolks, well
the
over
in
top, put
dish
the
in
Serve
the
melt, add
this
the
over
baking-
a
cheese, the
the
Pour
into
continually until they
stir
cream,
cayenne.
to
to
taste.
to
cayenne
put them
saucepan
a
fire,add
crumbs
sprinklebread
ten
in
the
from
serve.
of grated cheese,
tablespoonfuls
slices and
and
stock
the
over
GRATIN.
Salt and
potatoes into
Put
dish, pour
Yz pint of stock,
potatoes,
the
potatoes.
of flour,
tablespoonful
I
of butter,
tablespoonfuls
Cut
heated
a
au
of four eggs,
6 boiled
stewed
for
chopped parsley and
sprinklewith
y^ pintof milk,
2
SAUCE.
directed
as
POTATOES
Yolks
and
pepper
dish.
heated
a
salt and
witli
Season
minutes.
gently fifteen
8l
POTATOES.
BROWNED
HASHED
wild
a
potatoes,
quick
which
in
turkey,
mutton
oven
they
or
game.
Chop
two
Put
pepper.
when
even
over
about
and
cold
hot
and
a
moderate
a
boiled
half
potatoes
over
inch
an
Then
carefullyas
against one
side
for
of
with
butter
a
them
begin
an
the
at
out
Stand
pan.
Pack
Take
turn
perfectly
the
pan
stirringfor
side
one
omelet.
salt and
frying-pan,
without
slowly
dish, place it against the side of the pan,
6
in
in thickness.
cook
fire and
fine, dust
Spread
potatoes.
fifteen minutes.
roll
potatoes
tablespoonfulof
put in the
about
POTATOES.
BROWNED
HASHED
of
or
a
the
bank
small
the pan
pan
the
meat
over,
82
TO
HOW
turning
the
out
browned
potatoes
the
over
before
one
with
of
dash
half
a
Shake
After
over
these
of
fire until
a
they
two
and
be
may
and
at
of
salt,
of
ter.
but-
once.
turned
into
a
in
baked
and
are
pan
sauce-
a
ounces
serve
crumbs
golden brown,
in
teaspoonful
and
bread
with
dusted
CREAM.
a
hot
very
hot
very
into
them
in
a
four
dice
then
called
THE
OVEN.
about
butter
and
These
with
and
bits
into
cut
boiled
cold
just cover
a
Del-
Add
cream.
in
the
dish
served
delicious
are
potatoes, put
bake
in
Serve
thirty minutes.
baked.
are
IN
good-sized
baking-dish
teaspoonfulof
oven
POTATOES
BROWNED
Cut
a
a
moderate
which
in
broiled
with
or
steak.
panned
POTATOES.
PANNED
fine
Chop
uncooked
two
baking-dish.
them
bake
Add
salt, and
of
and
half
quired
re-
breaking.
potatoes, put them
cream,
is
potatoes.
HASHED
they
pint
until
oven
monico
boiled
are
baking-dish,
quick
cold
nicely
roll
a
practice
WITH
grating of nutmeg
pepper,
in
the roll without
POTATOES
fine four
dish
Considerable
manage
can
the
to
on
outside.
HASHED
Chop
VEGETABLES.
COOK
in
a
a
put
potatoes,
two
dash
of
ounces
in
butter,
a
low
shal-
half
a
with
Cover
of pepper.
moderate
them
spoonful
tea-
crumbs
three-quartersof
oven
an
hour.
Pare
six
good-sized potatoes
water.
Then
round
balls.
store
for
POTATOES.
FRIED
FRENCH
with
This
a
potato
scoop
twenty-fivecents.
throw
and
scoop,
may
be
Throw
scoop
them
into
out
purchased
these
into
at
a
cold
little
hardware
balls into
boiling
84
HOW
POTATOES,
of
2
cups
2
eggs,
mashed
potatoes,
stir till
cakes, brush
oval
on
add
light,then
I
teaspoonfulof .salt,
and
sugar.
well
eggs
melted
beaten.
Form
butter.
Place
and
into
them
the
until
oven
fricassee
with
Serve
mix
potatoes,
in the
them
run
the
to
sugar
two
nicely browned.
are
tablespoonfulsof butter,
tops with
the
greased paper
a
2
teaspoonfulof
butter, salt and
the
DUCHESSE.
la
a
I
Add
VEGETABLES.
COOK
TO
tops
chicken
of
or
rabbit.
tablespoonfulof chopped Chervil,
6 potatoes,
I
6
leeks,
12
I
tablespoonfulof butter,
Cut
add
the
leeks
the
the
At
kettle.
butter
in
large potatoes,
two
Throw
lengthwise.
less
time
take
out
Have
will
a
ready
few
frying basket,
on
a
soft
you
a
skimmer
brown
paper
stir with
and
pieces at
or
Put
Chervil,
in
and
a
the
salt and
scalding hot.
cold
into
Pour
serve.
time
a
smoking
throw
can
; when
in
a
and
thin
very
about
water
When
perfectlywell.
kettle of
a
together.
and
them
cut
in
them
answer
but
CHIPS.
SARATOGA
Pare
two
drain.
and
asparagus,
the
boiling point
to
boiling water,
minutes
fire until
the
"
into
ten
milk
the
potatoes, bring
the
over
milk,
them
the
add
asparagus,
taste.
drain
mix
carefullyover
stir
pepper,
to
Boil
and
Now
saucepan,
a
of
dice, throw
boil
time
pepper
slices.
into
cut
same
separate
in
potatoes
of
stalks
^ pint
Salt and
it
POTATOES.
OF
RAGOUT
dry
into
lightbrown
to
slices
the
take
colander, dredge with
;
fry
towel.
soft
a
lard; put the
them
hour
one
ready
on
slices
in
a
fat, lift
out,
place
salt and
Stand
in the
These
the
should
and
potash,
soluble
for
in
given
scrub
the
they
water,
baked
invalids
to
much
are
than
more
and
boiled,
this
in
dyspeptics
or
of
constituent
important
an
easily digested
be
always
garnish
a
PpTATOES.
contain
blood, freely
wholesome
as
chops.
or
potatoes
or
der.
remain-
the
fry
you
for breakfast
BAKED
As
while
warm
served
be
may
steak
broiled
keep
to
oven
85
POTATOES.
STUFFED
form.
Wash
and
then
pan,
time
mash
try
them
skin
and
by
made
between
the
stuffed
they
be
must
the
of
Cold
a
to
escape
potatoes
stuffed
and
fork,
baked
and
this
the
over
be
may
be
meal,
baked
then
and
warm
the
will
for another
away
not
breaks
potato
left
potatoes
until
Do
finger.
as
and
put
while
The
bake
but
potatoes,
with
baking-
a
thirty minutes.
thumb
the
steam
watery.
into
size
piercing
allows
bake
to
oven
the
on
gently
and
heavy
quick
a
depends
they
but
in
in
them
place
potatoes,
when
needed.
POTATOES.
STUFFED
6
good-sized potatoes,
I
tablespoonfulof butter,
1
gillof
I
tcaspoonfulof sak,
2
eggs,
the
spoon
Beat
whites
them
oven
potato
potato
until
of
till
potatoes
scrape
sufficient
the
milk,
Dash
Bake
a
hot
in the
fine, add
very
eggs.
up.
Brush
till
golden
skins
Fill the
with
them
keep
stir in
skins
a
bowl.
in
carefully the
this
of
egg
Leave
shape.
milk, salt and
with
yolk
hot
with
and
halves
in
cut
butter, hot
light, then
brown.
to
pepper.
into
potato
the
over
then
done,
the
out
of
Mash
pepper.
well-beaten
mixture, heaping
and
put
in
the
S6
TO
HOW
POTATOES
Wash
and
the
before
cooked
is done
Baste
it.
the
in
this
the
put
Turn
with
dripping
the
once
time
every
Potatoes
rather
palatable but
baking-
twice.
or
hour
one
the
into
potatoes
them
are
way
size, and
uniform
of
them
meat.
MEAT.
WITH
potatoes
meat
baste
you
BAKED
pare
around
pan,
VEGETABLES.
COOK
difficult
to
digest.
POTATO
CHOWDER.
tablespoonfulof butter,
6
good-sized potatoes,
I
I
good-sized onion,
}{ pound
I
tablespoonfulof chopped
A
pars-
ley,
and
the
Cut
bacon
or
ham
of
Then
onion
and
Add
the
the
stove
butter
potatoes
ham
the
water,
flour
of
until
all the
serve
very
done
six
peel
tablespoonful
spoonful
of
mash
of
of
a
the
to
then
brown.
ham
used.
back
milk
;
if
and
and
are
see
part of
rub
the
ing
boil-
the
properly
SOUFFLE.
them.
pepper
a
in
Add
half
to
their
to
pint
taste.
them
of
Beat
jackets.
while
When
hot
one
one
tea-
till smooth
and
cream,
a
saucepan,
carefully into
taste
in
it
parsley,salt
the
on
fine.
hot.
butter,
salt and
of
materials
add
stir
good-sized potatoes
and
light
the
cook
moment,
POTATO
Steam
a
potatoes,
Then
one
put
bottom
onion,
onion
an
and
until
the
together, then
Cook
and
in
and
minutes.
twenty
pieces
cook
closelyand
cover
Chop
layer
continue
chowder.
seasoned
pint
a
flour.
small
onion,
another
so
and
into
the
sprinkle over
pepper.
tablespoonfulof
potatoes in dice.
Add
layer
one
then
the
cut
frying-pan.
Put
and
water,
I
Pare
ham,
or
milk
of
pint
bacon
of
stir
the
Beat
light.
the
into
gently
and
cheese
put in
greased
on
quick
a
four
froth,
baking-dish
a
with
Dust
grated
brown.
golden
a
stiff
a
on
paper.
till
oven
to
eggs
them
Heap
potatoes.
drop by spoonfuls
or
the
of
whites
87
CUSTARD.
POTATO
WHITE
Serve
hot.
POTATO
of
mashed
cups
I
tablespoonfulof
the
and
the
add
with
on
beaten
Fill
the
veal, and
of
in
put
egg,
with
slowly
and
and
a
Spread
nice
a
about
of
into
heated
a
butter,
this
served
and
and
pans
rind
lined
a
over
brown.
fricassee
or
one
with
broiled, salt fish.
grating
one
with
of
of
into
sugar,
nutmeg,
lemon.
paste, bake
and
rubbed
pepper
table-
one
chopped
at
parsley
together.
These
once.
one
separating until
cup
stock, cook
are
CUSTARD.
good-sized potatoes
one
well
dice.
into
ready
of
serve
POTATO
Add
of
juice
of
salt
Have
tablespoonful
potatoes and
without
pint
with
dish.
lemon
them
cut
half
a
the
eggs
potato.
a
and
over
four
four
it
golden
a
in
D'HOTEL.
Season
minutes.
WHITE
Beat
MAITRE
add
saucepan,
teaspoonful of
Grate
la
a
ten
them
spoonful
Brush
platter.
until
light,
very
mixture
chicken, rabbit,
good-sized potatoes
in
turn
until
this
the potatoes
to
serve.
four
them
Put
Form
oven
fricasseed
POTATOES,
Boil
the
butter
Beat
old
or
eggs,
cream.
hot.
taste.
sheet
tin
a
space
to
pepper
four
and
cream
eggs,
fire until
the
over
of
gillof
I
the
of
salt and
border
neat
butter,
yolks
stir
Yolks
potatoes,
2
Add
CASSEROLE.
Mix
in
or
a
you
light, add
quick
the
teaspoonfulof
may
thoroughly,
a
quart of milk.
oven
add
pour
the
into
milk
namon,
cin-
juice
deep
thirty minutes.
8S
TO
HOW
COOK
POTATO
WHITE
To
one
and
the
one
cup
Turn
into
beat
dish
oven
few
a
this
Heap
moments
potatoes
whites.
They
contain
less
be
cooked
be
should
scratch
in
hot
a
they
a
of
they
break
until, when
hard
in the
the
when
in
at
in
the
eggs
sugar
and
back
in
than
sugar
careful
more
when
size ; do
a
done,
pressed with
jackets.
when
once
not
cut
baking-pan, place
Do
Roasted
taken
them
the hands
pierce
not
or
them
with
potatoes must,
from
the
oven,
or
a
a
with
for about
oven
and
of
a
uniform
kettle
a
of
serve
mealy
in
an
fifteen
and
size.
in
uncovered
a
not
seem
a
and
little
baking-pan,
minutes.
dry.
Do
boiling water
fork, they
Drain, put them
potatoes become
baked
in
them
pierced
centre.
hot
POTATOES.
potatoes
skins, put
boil
them
more
tender
uniform
a
SWEET
scrub
and
the
a
heavy.
BAKED
Wash
in
POTATOES.
centre.
in their
served
become
of
rather
a
until when
in the
them
be
course,
bake
pie, put
and
and
mealy
of
bake
mellow
serve
in
them
Put
and
oven
seem
fork ;
those
skin.
the
starch
SWEET
scrub
and
lemon.
POTATOES.
ROASTED
Wash
add
one
whites
the
over
and
sodden.
and
heavy
not
of
paste,
the
milk
brown.
to
must
They
manner.
rind
with
lined
Beat
SWEET
Sweet
Mix
tablespoonfulsof powdered
stiff.
and
white
the
three
and
of
pint
one
beaten.
juice
thirty minutes.
oven
light,add
until
the
deep
a
add
well
eggs,
and
of sugar
PIE.
potatoes
of three
yolks
this
quick
mashed
of
cup
VEGETABLES.
Remove
dish.
In
run
this way
the
skins
POTATO
SWEET
BROWNED
After
the
tablespoon fuls
the
hot
fat
Serve
and
half
a
into
six
three
Put
put them
sugar,
browned
Dust
into
both
on
the
sides.
Brush
top.
with
until
there
Serve
is
a
Put
light.
enough,
bake
as
them
tablespoonfuls
four
salt, beat
when
Mash
sweets.
milk, and
light brown.
a
of
and
Style.
Southern
good-sized
teaspoonful
baking-dish
a
until
oven
and
the
in
large frying-pan.
tablespoonfuls of butter,
two
the
a
halves.
POTATOES,
skin
and
dry
sugar,
over
into
carefullyuntil
SWEET
fine, add
them
in
dried
and
hot.
MASHED
of
boiled
cut
salt,pepper
turn
very
Boil
and
drippings
of
with
potatoes
been
have
skins
the
remove
oven,
POTATOES.
SWEET
potatoes
89
BREAD.
in
moderate
a
separate
smooth
by
course
itself.
POTATO
SWEET
Boil
add
a
dry
six
good-sized sweet
tablespoonful of butter,
dash
of
and
then
Serve
skin
and
CROQUETTES.
Mix,
pepper.
with
in
sweet
pint of
I
tablespoonfulof butter,
in
of
salt,a
first in egg
smoking
hot
fat.
game.
BREAD.
potatoes,
I
water,
warm
fry
POTATO
SWEET
4 roasted
and
poultry or
meat,
teaspoonful
cylinders,dip
into
crumbs
bread
roast
form
half
a
Mash,
potatoes.
i
quart of flour,
I
tablespoonfulof salt,
}4
cup
of yeast
or
^
a
compressed
cake.
Put
the
flour, beat
the
spoon
well
morning
and
in
water
and
bake
press
a
bowl, add
stand
the
in
sweet
through
a
a
the
warm
butter, salt, yeast and
place
over
potatoes, scoop
sieve
into
the
night.
out
sponge.
In
with
Beat
a
HOW
90
well; add
one
these
Place
bake
in
the
biscuits
with
white
in
sufficient
of
half
in the
be
three
eggs
beaten
and
Mix,
bake
TO
the
slices.
or
in
a
without
until tender
off the
Remove
smaller
the
thin
a
In
in cold
the
use
shavings.
seeds
To
orange.
Shave
avoiding
the
place
cold
cup
of
of
namon
cin-
over
and
light paste
PIES.
strips and
into
again
in
the
when
hot
sun
wanted
in the
Cook
fresh
as
dry
winter
water.
and
for
water
same
pumpkin.
of
each
the
two
these
pumpkin
half
these
rind
orange,
the
cut
chip
quart
with
thin
the
divide
or
in
core
in
a
Cut
the
cover
milk,
PUMPKIN.
and
each
pumpkin,
with
layer and
same
skin
outer
pieces.
half
teaspoonful
FOR
PRESERVED
Pare
of
hour.
into
oven.
and
pint
one
half
or
There
sweets.
separating,
half
a
cut
in
out
night
over
add
PUMPKINS
pumpkin,
moderate
soak
use
good-sized
it, to which
oven
DRY
Spread
over
teaspoonful of ginger.
moderate
a
When
done.
thoroughly
deep pie-tinslined
into
pour
in
Pare
three
light
level
a
light
very
PIE.
teaspoonful of vanilla,
a
sugar,
biscuits.
tablespoonfulsof
two
POTATO
of
pint
one
when
soft
a
the fire,brush
from
until
oven
mash
and
into
cut
and
with
beaten
egg
back
take
done,
SWEET
should
and
out
make
to
twenty-fiveor thirtyminutes.
oven
one
Boil, skin
flour
greased baking-pans
are
Put
water.
VEGETABLES.
lightly,roll
quick
a
COOK
and
egg
Knead
dough.
TO
into
and
Add
the
allow
all, into
quarts of cold
In
a
very
chips
centre.
night.
into
the
number
of
small, thin
one
thin
orange
water
morning
in halves.
and
cook
large
slices,
to
the
stand
slowly
HOW
92
half
hour
have
the
of
pumpkin
VEGETABLES.
tender.
kettle
through
the size of
butter
Mix
ginger.
four
Beat
stand
of
till
about
plateswith
and
bake
you
use
quarter of
a
together,and
light,stir
quick
a
of
ground
of sugar.
mixture,
these
Line
Fill them
salt,
half
of
cup
the
of
When
mace,
Remember
about
oven
half
into
and
tities
quan-
four
deep pie
the
mixture,
with
minutes.
thirty-five
gill of brandy
liquor, one
pumpkin.
a
the
piece
a
teaspoonful
a
pumpkin.
good, plain paste.
in
of
add
them
of
pint
one
hot
teaspoonful
thirtyminutes.
to
Press
teaspoonfulof ground
one
lift the
however,
while
pint
should
water
evaporate.
add
each
to
half
a
all well
added
are
walnut
a
the
not,
to
and
ground cloves,
eggs
aside
it
colander
a
pint of milk,
teaspoonful
If it has
allow
and
this time
By
cold, add
is
pumpkin
one
a
until
or
COOK
entirelyevaporated.
lid
the
TO
be
may
added
If
the
to
recipe given.
PUMPKIN.
BAKED
Cut
the
the
seeds,
the
not
and
bake
piercing with
on
it
Place
slow
a
pumpkin
sweet
a
baked
to
a
and
baking-pan
rind
remove
tender.
butter
In
potatoes.
served
taste
only
an
far better
it
by
neatly
Help
serve.
mid-winter,
is not
own
my
and
wards,
down-
Try
done, dish the pumpkin
and
palatabledish,
in quarters
until
it with
mashed
by spoonfulsas
in
oven
When
fork.
pretty dish, moisten
a
but
rind.
in
a
halves, then
in
pumpkin
nice
a
attractive
than
sweet
potatoes.
Peel
the
pumpkin,
baking-dish with
salt
pork.
The
night, scored,
Smoked
salt
a
in
space
should
and
placed
is better
brown
the
be
than
over
slices, arrange
middle
soaked
in
sugar
MEAT.
thin
into
cut
pork
pork
tablespoonfulsof
SALT
WITH
PUMPKIN
the
for
in
centre
unsmoked.
the
one
cold
of
in
pound
water
the
a
of
over
dish.
Sprinkle two
pumpkin,
add
a
cup
WINTER
of
water,
then
and
cover
the
remove
is, if well
dish
cook
cook
fresh.
add
93
slowly
and
cover
evaporates
water
RADISHES.
prepared,
in
the
oven
hour
one
This
hour
one
homely
very
the
As
longer.
;
sounding
appetizing.
very
RADISHES.
radishes
Winter
and
arranged neatly
the
of
half
the
the
top.
and
served
The
These
with
clean
it
holding
in several
skin
in
of
point
loosen
the
radish
this
practice
radishes.
as
a
etc.
as
Serve
garnish
The
a
them
into
hot.
a
cut
as
detach
each
boiling
heated
of
cold
radish
radishes
boil
with
of
skin
After
be
each
twenty
Cream
little
a
ordinary
table
ice,
the
or
use
chops,
the
radish
flesh,
itself.
SAUCE.
CREAM
slices
and
the
with
eaten
the
and
easy
cracked
helps digest
in
run
cutlets, breaded
should
that
the
Now
water.
with
hand,
remove
Throw
like
the
wards,
top down-
radish.
tulips than
WITH
cover
skin.
comparatively
pretty dish
water,
dish,
the
be
to
little section
of
bowl
will
the
left
the
orange
to
radish, wash
in the
from
an
radishes
close
the
from
skin
cut
you
like
substance
the
at
glass dish,
a
roots
radish
a
the
RADISHES
and
into
take
the
cutlets, lobster
the
of
WINTER
Pare
a
for fish
skin
it contains
a
more
in
inch
stem
into
look
one
under
operation
will
radishes
in
holders
little button
the
off
not
the
to
finished
as
do
penknife
little
neatly
Cut
Cut
top.
parts,
it down
:
then
sections, but
ishes
rad-
Red
neatly trimmed,
roots
leaving
and
about
tops
the
the
quarters,
ice.
follows
water,
by
dish.
radishes
as
cold
in
pretty shallow
arranged
cracked
the
cut
have
be
white
radish, then
a
in
simply pared,
trimmed,
may
served
be
may
and
cut
round
on
should
spring
top
be
may
Throw
crosswise.
Turn
minutes.
Sauce
and
serve
them
very
HOW
94
TO
PICKLED
Pick
two
brine
them,
and
and
tender
pods
the
cider
good
to
a
ginger
and
and
be
may
and
tied up
kept
not
the
rhubarb,
the
remove
slowly melts.
kettle
forward
and
rhubarb
is
the
stalks
a
of
pie
Do
boil
the
not
add
gently
tender,
it
turn
back
making
a
hole
do
in
Then
to
As
a
the
bring
stirring.
carefullyout
in
fire until
of the
plain paste,
not
peel.
full and
even
sugar.
allow
together
water.
without
long, do
the
soon
cool.
PIE.
good
but
dishes
tablespoonfulsof
crust,
with
rhubarb,
slices,fill the
"
dish
cold
rhubarb
of
put them
sugar,
RHUBARB
Line
it to
When
inch
one
pound
every
on
stand
and
sugar
as
To
granulated
porcelain kettle
over
dry place.
pieces about
in
cut
skin.
of
pound
one
cool
a
bring
;
RHUBARB.
STEWED
Wash
in
red
aside
Stand
pods.
of
small
vinegar, bring
the
over
pour
and
blades
two
horse-radish
pods.
off the
if not
quart of
one
slices,two
chopped
the
drain
morning
boiling point again
they
of
over
pour
in
to
this till the
doing
drain, put
root
bring
jar,and
a
turn
boiling point
to
Then
day
and
porcelain kettle,add
a
of
into
brine
green.
in
kettle
Continue
tablespoon fuls
Next
them
the
Throw
Next
night.
be
must
just forming.
porcelain
turn
bring
and
boiling point
night.
all, into
ounce
two
peppers,
over
vinegar
one
mace,
aside
pods again.
tender
are
stand
green
over
pour
seeds
Drain,
steaming point.
They
pods.
the
and
in brine
them
horse-radish
with
and
tender, green,
PODS.
RADISH
of
quarts
VEGETABLES.
COOK
Cover
the
centre
to
the
to
wash
the
tender
Cut
them
in
each
pie
allow
pie
with
allow
the
the
thin
five
upper
escape
of
RICE
the
Press
steam.
quick
AS
VEGETABLE.
A
RHUBARB
five
gallons
Wash
and
the bottom
in
water,
of
of
add
then
stand
put in
tub, then
aside
in
brown
Stir
water.
place
warm
60".
the
to
cask
vinegar, perhaps
In
two
month
a
again
and
tub, pound
fifteen
cold
of
pounds
yeast cakes
mash
dissolved
cask, let stand
put in
with
a
in
cold
kettle
one
of
cold
water
to
dissolved
in
dissolved,
the
morning
will
temperature
off the
until
a
is
grounds,
it becomes
a
in the
masher.
potato
bottom
Add
twenty-four hours,
brewers'
of
cup
then
Stir until
the
yeast
two
warm
rack
or
ten
then
a
lons
galadd
is dissolved.
compressed
Strain
water.
off
of
sugar
in
a
Bottle
again.
A
VEGETABLE.
rice, sprinkle it carefullyin
water.
stirringfor twenty
of
AS
of
cup
boiling
cupful
a
place.
RICE
Wash
a
night,
over
Strain
and
In
stand
of rhubarb
sugar.
of
cup
of cold
WINE.
brown
one
gallons
sugar
the
barb.
rhu-
weeks.
let it stand
water,
Add
and
a
masher
cake
strain
let
and
three
or
where
of
hours.
night.
over
twenty-five large stalks
of
in
potato
sugar,
till the
RHUBARB
Put
five
compressed yeast
one
a
add
a
twenty-four
of
stalks
ordinary
it with
strong
ten-gallon cask, place
a
return
crush
or
stand
or
fall below
not
fifteen
pound
a
lukewarm
of
about
eight pounds
good yeast
cup
bake
VINEGAR.
take
and
cover
off, and
and
edges tightly together
forty-fiveminutes.
oven
For
95
Cover
minutes.
blanch
ten
and
Drain,
minutes.
boil
a
large
rapidly without
throw
Drain
into
a
again
bowl
in
a
96
HOW
colander, then
stand
Let
water.
a
size and
with
dry.
to
of
fricassee
Where
Wash
into
water
toast,
same
kettle
with
cover
Cream
These
boil
and
with
drain, dust
tablespoon fuls
in
the
Serve
dozen
Turn
or
Serve
boiled
ton.
mut-
not
serve
salsify,throw
of
as
on
soon
boil
scraped.
as
slowly about
of
plate
a
each
buttered
serve.
same
parsnip
as
fritters.
SALSIFY.
drippings
baked
with
and
of
roots
salt, pepper,
salsify.
inal
orig-
FRITTERS.
one
of
its
PLANT.
roots
Sauce
FRIED
Scrape
OYSTER
precisely the
made
are
times
vegetable, do
neatly
SALSIFY
serve.
with
boiling water,
Drain, arrange
door
oven
together.
or
discoloration,
of
boiling
time.
dozen
prevent
a
stick
a
OR
one
to
into
hour.
one
the
at
scrape
them
Throw
as
three
or
chicken,
SALSIFY
and
cold
of
or
the
at
salt and
two
is served
form
BOILED
with
grains should
veal,
kettle of
a
Stand
be swollen
rice
in any
potatoes
over
minutes.
Sprinkle
two
no
VEGETABLES.
colander
ten
grain should
Each
COOK
the
it steam
minutes
few
TO
a
done,
Put
frying-pan,when
carefullyuntil
hot
when
flour.
and
sugar,
in
salsify
;
brown
two
hot
put
all sides.
on
ham.
boiled
SPINACH.
Wash
free
Wash
a
half
it from
again,
pressing out
a
cupful
of
peck
of
several
spinach through
grit.
Pick
drain
by taking up
over
all the
remaining
water,
stand
over
off the
carefully,cut
in
to
roots.
handfuls, shaking, and
Put
water.
the
waters,
Are
in
and
a
kettle, add
boil
without
PUREE
about
covering
into
turn
Then
put in
butter, salt and
of
Have
ready
of
squares
and
in
very
fine.
with
saucepan
to
the
boiled
egg
It cannot
until
of
top
small
on
spinach
on
hot.
very
it
dish, arrange
Heap
colander,
a
tablespoonfiils
two
Stir
taste.
toast.
hard
a
drain
chop
heated
a
buttered
Place
square.
a
97
Then
pepper
hand
at
SORREL.
minutes.
ten
chopping tray,
a
fine.
be too
OF
each
on
and
each
serve.
SPINACH
Wash
the
and
FOR
cook
preceding recipe.
and
boil
five
This
water.
and
water
flour.
salt
of
half
grating
of
five
spiced beef,
of
extra
beef
SPINACH
the
Prepare
substitute
spinach
Serve
in
a
j4 peck
I
gillof
Wash
the
of
veal
the
leaves
sorrel
only
are
teaspoonful of salt
7
in
a
stir in
two
garnish
a
for
veal.
previously directed, but
teaspoonful of
one
ulated
gran-
vegetable dish.
of butter,
tablespoonful
Salt and
good.
fire and
a
SORREL.
i
through
of
boiling,add
of
add
OF
stock,
with
teaspoonful
fricandeau
heated
sorrel,
half
the
out
tablespoonful
a
as
as
and
PUREE
over
cold
of
CREAM.
same
for stock
cream
sugar.
the
pan
saucepan
a
serve
WITH
cooking
press
until
the
butter, and
or
in
a
Stir
from
la mode
a
Add
stock.
Take
nutmeg.
tablespoon fuls
of
Put
sprinkle
minutes.
a
Drain,
possible.
as
into
in
directed
as
salt while
with
color.
butt jr,
pint
a
spinach
throw
the
fine
as
Stir
and
Then
preserves
chop
of
peck
Sprinkle
minutes.
tablespoonful
one
of
half
a
GARNISHING.
several
Put
saucepan,
a
pepper
waters,
half
throw
to
taste.
cut
pint
of
in the
off the
stems,
water
and
sorrel
at
a
the
98
HOW
first boil.
Boil
fine.
very
and
uncovered
Return
with
once
and
with
fi-icandeau
serve
of salt and
breaded
veal
and
the
Remove
in
ful
mash,
is
and
salt
of
turn
and
into
Now
butter, half
ful of
Stir until
up
be served
squashes.
summer
minutes.
cloth
put in
add
water,
and
a
put them
;
teaspoon-
a
carefully,
Drain
until the
squeeze
add
saucepan,
teaspoon ful of salt and
a
the
three
boiling
twenty
strainer
perfectlydry.
boil
Let
pepper.
the slices into squares
with
boil
a
butter, stock
the
cutlet,or it may
slices
cut
cover
saucepan,
a
chop
SQUASH.
into
cut
seeds
and
veal.
of
SUMMER
Boil, pare
Drain
add
saucepan,
palatableseasoning
a
minutes.
ten
the
to
VEGETABLES.
COOK
TO
squash is very hot, and
squash
teaspoon-
a
a
dash
serve
in
of
per.
pep-
heated
a
vegetable dish.
SQUASH.
FRIED
and
Pare
inch
thick.
then
in bread
salt and
crumbs.
eighths,two
twenty
minutes.
toast.
Dust
English
a
boiling water
sharp knife
them
in small
arrange
first in egg,
egg-plant.
eighths,and
again
Boil
water
in
neatly on
and
pepper
an
BUTTER.
into
then
quarter of
salt
with
serve
dish
a
of
tureen
a
butter.
drawn
TOMATOES.
STEWED
Pour
as
MELTED
Drain, and
salt and
a
Dip
squashes.
summer
with
slices
same
WITH
halves, and
in
into
pepper.
Fry the
SQUASH
Peel, cut
of
squashes
with
Dust
SUMMER
into
three
cut
remove
twelve
over
the
pieces.
skins
Put
in
good-sized tomatoes,
and
a
hard
stem
porcelain
ends, and
lined
or
with
cut
granite
HOW
lOO
TO
COOK
VEGETABLES.
TOMATO
Put
of
layer
one
baking-dish, then
salt
and
bread
Then
and
crumbs,
butter
the last
and
the dish
sliced
bake
in
quick
a
them
in
dust
Then
place
them
until
mix
over
tender
dish.
the
butter
until
and
over
add
the
pint
and
crumbs.
three
a
minutes.
the
tomatoes
done, lift
When
them
on
a
quick fire,stir
a
tablespoonfulsof flour,
two
of
ten
place
over
of
the tomatoes,
fry slowly ;
and
place
quarter
a
oven
turning.
add
salt
place of
smooth,
slices
an
Beat
boiling
the
baking-pan
a
in this way
Choose
pepper.
in
turner
make
milk, stir continuallyuntil
pepper,
pour
nice
lunch
the
over
toes
toma-
water.
When
egg
Dip
dish
and
ripe.
Cut
tea
or
TOMATOES.
the little end
solid tomatoes,
eighth
an
a
dish.
meat
a
DREDGED
into
in
Serve
serve.
Tomatoes
will take
pieces, place
cake
brown,
with
Cut
fire and
the
is
smooth,
boiling,season
bits of
few
tomatoes,
side down.
without
a
Draw
nice, ripe
stand
a
carefully with
heated
skin
pepper,
them
become
should
six
small
into
salt and
with
a
twenty minutes.
oven
halves
in
cut
butter
of
pound
top
full,
is
TOMATOES.
baking-pan
a
the
over
tomatoes,
dish
the
a
with
sprinkle
layer of
until
of
baked.
FRIED
and
another
Put
bottom
crumbs,
continue
so
layer crumbs.
in which
Wash
bread
in
put
the
in
tomatoes
of
layer
a
pepper.
having
FARCI.
of
in
a
ready
tablespoonfulsof
to
add
saucer,
slice
each
serve
lard
or
with
thick, dust
inch
an
in
the
a
salt
and
tablespoonful of
egg,
then
put
tomatoes
drippings in
in
a
bread
two
or
frying-pan,
TOMATOES
when
hot,
very
fry brown
dish
If
kept
and
ness
at
serve
warm
THE
bottom
sides.
Lift
them
on
over
but
into
minutes
heated
dish, pour
tomatoes,
on
time, they lose
halves
with
until
do
heated
a
their
crisp-
and
When
butter
and
pepper,
side
done,
and
Place
peel.
not
fire skin
melted
over
but
salt
tender.
broil
about
down,
them
put
on
with
serve
a
slices
crisp toast.
CURRIED
quart of stewed
I
TOMATOES.
canned
or
to-
matoes,
Salt
Wash
and
the
the
uncooked
and
bottom
of
rice, and
then
so
the
top
bread
with
and
teaspoonfulof
to
Serve
A
okra
layer of
This
in
Put
another
bake
makes
dish
also
be
a
nice
TOMATOES
the
tomatoes
in
ON
in
a
in
moderate
dust
Put
with
pepper.
salt and
a
piece
a
which
a
of tomatoes
layer
of
rice,
Sprinkle
bits
they
is
powder
tomatoes,
of
butter
forty-five
oven
accompaniment
halves
baking-pan.
of
few
a
baked.
were
ment.
great improveto
roasted
fowl.
HALF-SHELL.
without
.
a
then
tomatoes.
added, and
THE
the
layer
one
layer
Place
the
may
Add
waters.
baking-dish,
a
powder.
curry
taste.
well.
crumbs.
there, and
minutes.
Cut
i
pepper
mix
tomatoes,
rice,
cup
several
through
of
i
continue, having the last layer
and
here
rice
the
salt to
in
in
of
carefully, put
moderate
very
twenty
of
slices
TOMATOES.
broiler, dust
clear
a
lOI
soft.
tomatoes
a
with
of
length
any
BROILED
the
SHELL.
once.
become
Cut
HALF
the
cover
both
on
and
ON
of butter
Stand
the
peeling, place
on
pan
them
top of each
and
in
and
the
oven
HOW
I02
cook
the tomatoes
tender.
of
TO
and
ready
each
on
serve
square,
ICED
a
peel small,
very
cold.
of
bowl
French
the
stem
on
ice
part of
serve
and
small
in
Put
seeds
will
the
pounds
Select
and
red
and
to
cover
sugar
tomato
with
cut
small
on
the
slices off
the
tomatoes
the
pieces
Fill
dressing.
the
leaf and
crisp lettuce
a
white
TOMATOES.
yellow
or
with
cold
two
of
appears
half
a
cider
of
cup
if
a
tium
nastur-
They
vinegar.
weeks, and
with
will
ered
kept closelycov-
all winter.
FIGS.
tomatoes,
tomatoes
very
prick them
tomatoes,
jars,add
stone
in about
use
keep
remove
a
on
ice and
Place
French
tomato
glassor
the
skins.
moderate
to
3
pounds
quite ripe but
porcelain kettle, strew
over
seeds.
in
TOMATO
6
them
salad.
a
ready
Sauce
CELERY.
tomatoes,
it with
place each
Choose
be
half
a
Cream
cracked
on
WITH
Cut
PICKLED
pin.
put
;
place
tomatoes,
round
cold.
celery,moisten
as
them
whole
out
scrape
get very
tomatoes,
around
STUFFED
end
to
bread
perfectly
dressing.
peel smooth,
and
toasted
smooth
Serve
TOMATOES
Scald
pour
until
or
TOMATOES.
and
ice until
of
squares
hour
one
hot.
very
Scald
VEGETABLES.
slowly about
Have
tomato
a
COOK
have
carefullywith
Place
them
small
granulated sugar.
layer
a
stew
penetrated
spoon,
the
of
tomatoes
sugar,
very
them
place
slowly
tomatoes.
spread
Scald
smooth.
and
thickly with
fire,and
a
of
on
until
in
a
them
the
Lift
each
dishes
and
RIPE
stand
them
of
fall
dew
PRESERVES.
sun
one
the
during
Care
while
them
on
8
of
pounds
of
pounds
Juice of
Scald
to
the
jars
Cook
when
and
when
with
in
cool
scald, peel and
of
pound
small
this
in
The
tomatoes
clear
the
same
should
tender.
away
preceding
ginger
porcelain
a
and
stand
of
to
cool.
recipe.
manner.
stir
Put
and
in
a
quartered.
with
tumblers,
thicknesses
water
place
into
white
or
juice,
till reduced
continually
two
with
lemon
sugar,
Put
of
of
or
tissue
and
egg
keep.
to
PRESERVES.
nice, smooth
To
weigh.
juice
sugar,
piece
and
dark
of
peck
skins.
cored
the
marmalade.
top
a
the
add
TOMATO
half
apples,
hour, stirring occasionally
one
Then
of
RIPE
a
rain
tablespoonful of powdered
apples pared,
fire
the
dry place
layers
to' let the
not
of
remove
cold, tie up
Moisten
Select
the
slowly
consistency
paper..
and
moderate
ginger.
jars with
ginger.
sticking.
prevent
to
I
tomatoes
a
in
taken
pounds
lemons,
the
over
and
4
sugar,
porcelain kettle
Stand
them
granulated
BUTTER.
ripe tomatoes,
four
with
dry.
to
drying.
TOMATO
20
days
two
drying
be
must
I03
or
perfectly dry pack
between.
sugar
or
times
When
sugar.
hot
the
in
several
Sprinkle
TOMATO
and
kettle
not
Put
cut
Yellow
of
cook
lose
their
into
slices.
gently
shape
as
may
three
but
tumblers
one
and
Put
directed
a
all
hours.
should
or
be
ripe,
over-
allow
lemon,
a
thin
cold, tie
tomatoes
not
pound
half
into
and
them
When
each
rind
root
tomatoes
jars
in
preserved
be
and
the
in
HOW
I04
TO
YELLOW
and
Scald
add
skin
in
and
each
Cook
when
slowly
cool
tie
into
slices.
the
add
seeds.
six
lemons,
tablespoonful
of
ginger sliced,
and
Cover
the
then
hour;
tomatoes,
put into
of
or
boiling
and
Wipe
in
small
of water
aside
to
and
simmer
tumblers.
jars or
root
burning.
prevent
hours,
half
a
even
of
pieces
cool.
to
an
sugar,
and
one
carefully
porcelain kettle,
a
granulated
or
cut
When
cold,
gently
another
When
cold
tie
directed.
as
TOMATO
smooth
Select
end
soft
without
stand
the
of
corresponding
its
salt
in
tomatoes
each
two
large
teaspoonful
the
in
up
of
cover
Drain
heads
a
of
ground
allow
to
the
tub, with
with
cloves,
a
cold
by turning
cabbage
top
on
a
a
them
slaw
by
stem
of
the
out
each
Sprinkle
the
from
removal
Take
tomato.
tomato.
tomato,
Cut
tomatoes.
green
breaking
twenty-four' hours.
Cut
MANGOES.
large
piece sufficiently
a
seeds
a
minutes.
slowly
Stand
small
with
cover
tomatoes
boiling point
to
lated
granu-
tumblers
large, juicy lemons;
pint
cook
and
Weigh
of
pound
one
hour, put into
ginger
half
a
thirty minutes,
TOMATOES.
pounds
ground
kettle
bring again
six
the
carefully.
skimming
allow
thirty
Put
cook
grated pineapple.
one
green
also
large or
tomatoes,
directed.
as
aside
Slice
the
remove
of
stand
and
yellow
GREEN
peck
one
water
of
pound
PRESERVED
Wash
of
peck
porcelain kettle,
a
to
sugar.
jars and
half
a
MARMALADE.
equal quantity
an
measure
or
VEGETABLES.
TOMATO
small, put them
then
COOK
the
seeds,
the
side
teaspoonful
water
and
soak
down.
upside
cutter, add
teaspoonful
of
of
to
it
ground
TOMATO
of
tablespoonfuls
the
tops, tie them
the
on
tomatoes
and
in
few
A
the
week
they
stuffed
in
moulds
add
vinegar,
TOMATO
of
ripe
and
Then
press
bottle
and
through
Tomatoes
for
the
in
with
mixed
If the
of
vinegar
with
off, cover
fresh
radish,
horse-
chopped
No.
salt.
1.
a
Stand
stone
jar
aside
three
vinegar
be
should
catsup
lose
they
Catsup
acid.
more
No.
CATSUP,
season
and
watery
gar
vine-
a
to
layer
days.
taste,
seal.
TOMATO
later
flavor.
sieve, spice and
a
cold
with
moulding.
layer of
a
Stand
use.
slices,put in
into
two
tomatoes,
twine.
peppers
CATSUP,
tomatoes
tomatoes
hot
their
the
soft
tablespoonfuls
two
will prevent
which
Cut
few
a
weeks, drain
two
or
in
for
ready
are
or
peppers
one
this
jar, cover
stone
a
greatly improves
tomatoes
cold
in
and
mustard,
tightlywith
upright
one
stuff
Mix,
salt.
I05
whole
of
tablespoonfuls
allspice,four
put
CATSUP.
2.
in
gathered
August,
as
their
freshness, becoming
made
in
September
rarely
keeps perfectly well.
I
bushel
of
of sugar,
Yz pound
1^2
I
black
of
ounces
of
ounce
^
tomatoes,
y^ pint
all
peeling,
through
ginger root,
all the
down
should
the
to
on
a
sieve
spices ;
the
until
be
2
pepper,
a
spices
boil.
to
of
ounces
y^, ounce
l^
Use
gallon
a
whole.
Cook
the
little too
salt,
of
whole
of
cloves,
the
half
a
seeds
and
to
the
thick, of
mustard,
hour.
the
the
Press
skins.
kettle
and
Add
boil
consistency.
proper
course,
without
touiatoes,
gently
tomatoes
catsup reaches
vinegar,
allspice.
Put
the
remove
return
of
ounces
of
to
allow
the
It
vine-
Io6
HOW
the
COOK
and
salt
and
Bottle
pepper.
of
bushel
1
^
2
half
and
seal while
the
add
teaspoonful of
a
of
cayenne
hot.
^ gallon of vinegar,
^ pint of salt,
^
i
pepper,
ground mustard,
ounces
Then
back
CATSUP.
ripe tomatoes,
of black
ounces
the
on
hour.
TOMATO
of sugar,
y^ pound
let stand
another
about
ENGLISH
I
VEGETABLES.
vinegar, and
slowly cooking
stove
sugar
the
add
Now
gar.
TO
I
allspice,
ounces
of
ounce
ground ginger,
^ teaspoonfulof
of ground cloves,
y^ ounce
^ teaspoonful of powdered
alcohol.
pint of
l
cayenne,
asafoetida,
the
Put
through
Press
kettle
the
to
a
sieve
boil, cook
to
on
to
the
remove
boil
and
the
add
Then
down
vinegar and
to
Stir until
spices.
teacup,
add
continuallyuntil
from
take
while
the
Put
the
catsup
fire and
to
comes
add
gallons.
one
salt and
asafoetida
the kettle
Bottle
in
stir
and
water,
and
stir
Then
boiling point.
a
alcohol.
the
the
return
fire to
sugar,
warm
it into
turn
the
the
mixed.
half
hour.
and
seal
hot.
This
recipe has
years, and
for
then
a
over
tablespoonfulsof
two
thoroughly mixed,
until
and
add
skin,
and
seeds
evaporate
thoroughly
half
gently a
one
three-quarter gallons. Now
and
a
tomatoes
has
been
in constant
been
in my
use
pronounced, by
family
own
those
who
have
tried it, perfect.
COLD
Peel
and
chop
fine
Turn
a
into
in
a
of
grated horse-radish,a
and
colander.
TOMATO
white
mustard-seed
CATSUP.
half
an
half
peck
of
earthern
pint
mixed,
two
ripe tomatoes,
vessel,add
of salt, one
cup
a
drain
half
cup
of black
tablespoonfulsof
black
Io8
HOW
TO
VEGETABLES.
COOK
MASHED
Wash,
and
pare
Throw
boil until
tender, about
them
fine, add
Mash
salt and
a
into
of
the
in
When
of
butter,
Serve
pepper.
hot
of
water
and
done,
drain
all the
out
squeeze
water.
teaspoonful
a
of
hot.
very
POTATOES.
When
foregoing recipe.
mashed
add
mashed,
in
Serve
potatoes.
a
into
them
a
of
saucepan
Drain,
of
to
recognize
the
this
with
serve
coarse,
Boil
cut
twenty
spoonfuls
of
into
minutes,
until
goose.
the
slices
dish.
a
Pour
dice.
Put
thirty
over
utes.
minhalf
a
turnips
delightful,delicate
would
One
poultry.
mashed
so
often
scarcely
seen.
TURNIPS.
slices
crosswise
in
drain
sugar,
are
boil
and
water
make
way
roast
drippings
turnips with
into
serve.
BROWNED
and
them
cut
heated
a
and
Sauce
cooked
vegetable
boiling
into
turn
Cream
Turnips
Pare
SAUCE.
nice, crisp turnips and
six
Pare
CREAM
WITH
TURNIPS
the
of
good-sized
dish.
heated
pint
boiling
WITH
equal quantity
an
kettle
thirty minutes.
TURNIPS
as
twelve
tablespoonful
a
seasoning
Proceed
a
quarters
pressing lightly to
colander,
a
into
cut
turnips.
in
TURNIPS.
into
a
put
nicely
a
six
good-sized turnips.
Put
colander.
frying-pan ;
into
browned.
the
when
fat,
Serve
two
turn
with
table-
hot, dust
carefully
duck
or
SOUP.
ARTICHOKE
BAGA.
RUTA
Ruta
bagas
They
turnips.
ducks
with
or
cooked
be
may
TOPS
quarter of
a
into
throw
them
ful of
salt,boil
dish
the
sprouts.
French
with
with
slices
wilted
They
and
be
the
the
to
it.
on
Rub
salt and
chicken
to
the
year
Then
use
salad, dressed
cook
in
butter
2
tablespoonfulsof butter,
them
and
chopped,
cook
balls
Forcemeat
uncooked
milk
minutes
floatingin
:
"
the
together,stir
the
Put
artichoke
into
the
thickens.
and
serve
hot
Add
with
tiny
it.
four
Take
chicken, add
pull
pur^e sieve.
a
boiler,add
flour
ten
boiling water,
fire,drain, then
through
double
Balls
into
the
from
them
a
taste.
to
pepper
take
press
pepper,
forcemeat
Chicken
of
the
quart of milk,
milk, stirringcontinually until
the
a
and
of
use.
as
table
vege-
eggs
I
throw
artichokes,
pieces and
milk
served
a
SOUP.
of flour,
tablespoonfuls
to
fit to
;
teaspoon-
into
spring
water
SOUPS.
artichokes,
minutes,
forty-five
them
a
hard-boiled
VEGETABLE
Salt and
boil
serve
dressing.
good-sized French
Wash
Turn
the
not
are
also
may
of
In
ARTICHOKE
3 level
to
cold
add
boiling water,
spinach.
as
in
turnip tops
minutes, drain.
twenty
CREAM
3
browned
SPROUTS.
of
of
kettle
a
same
become
turnips
white
common
as
nice
OR
peck
a
garnished
the
serve
same
geese.
TURNIP
Wash
the
exceedingly
are
IO9
to
it
an
tablespoonfuls
equal
amount
HOW
no
of
Stale
bread
TO
crumbs.
VEGETABLES.
Add
palatable seasoning of
into
COOK
the
salt and
with
of
a
and
skimmer
in
place
SOUP
OF
tureen.
soup
I
quart of milk,
I
largetablespoonfulof butter,
2
even
throw
in
a
slice
them
into
of
saucepan
through
a
until
of
squares
milk
bundle
3
even
of
asparagus,
Salt and
the asparagus,
salted
water,
water,
cut
Put
boil
to
on
through
together, add
Then
the
add
heat
in
the
quart of milk,
i
tablespoonfulof butter,
to
taste.
it into
a
and
asparagus
once
the
may
boiler.
the
has been
the
used
boiling
tureen.
soup
butter
the
from
the
Press
and
paragus
as-
flour
it thickens.
pressed through
fire,add
tops in the
be
a
continuallyuntil
that
from
Take
into
Rub
stir
the asparagus
over
double
a
of
saucepan
put them
colander.
milk
and
Canned
throw
and
at
pour
with
serve
I
pepper
tops
colander, take
pepper
and
gently thirty minutes.
off' the
the milk
pepper
continually
SOUP.
of flour,
tablespoonfuls
Wash
stir
flour
bread.
ASPARAGUS
I
and
mixture
double
a
and
butter
the
the salt and
in
heat
to
Press
hour.
one
on
Rub
the hot
Add
toasted
cook
them
Put
sliced.
as
and
artichokes.
it thickens.
soon
the
Put
Stir it into
together.
as
boiling water
the
boiler, add
taste.
to
pepper
water
sieve.
puree
tablespoonfulsof flour,
good-sized Jerusalem artichokes,
six
cold
a
Lift
minutes.
Jerusalem artichokes,
and
into
made,
as
6
Scrape
a
this mixture
gently ten
a
and
egg
PALESTINE.
Salt and
a
one
Make
soon
as
Simmer
boiling water.
of
pepper.
tiny balls,dropping each,
kettle
white
the
salt and
tureen.
for
the
soup,
but
must
LIMA
handled
be
cream
SOUP.
served
be
must
Ill
it will
carefullyor
very
soups
BEAN
curdle
soon
as
made
as
milk.
the
All
will
they
or
curdle.
SOUP.
BARLEY
quart of milk,
I
Yolks
of
two
the
the
small
beef
in
on
in which
water
and
soft
it
tender.
pint
them
into
the
the
lima
I
sprigof
I
tablespoonfulof butter.
hour.
an
which
liquor in
kettle.
Press
the
Rub
through
with
the
salt and
beans
pint
one
puree
sieve.
pepper,
i
clove,
of
of
bring
to
pepper,
green
boiled.
boil
into
parsley,
three-quarters
all
the
this to
the
saving
Return
and
and
the
add
water,
colander,
a
milk
Put
in
pour
celery,
and
butter
of
the
Beat
onion.
were
the
together
beans, add
the
stalk of
pepper,
through
be
tablespoonfulsof flour,
quart
one
the
will
and
tureen
I
small
clove, and
celery, onion,
of
in
and
time.
Piece
I
beans
barley
hours.
SOUP.
3
parsley,
the
the
four
or
three
pepper.
soup
BEAN
beans,
Put
three
gently
salt and
with
Season
freshlyshelled
of
water.
boiled, also the onion, which
LIMA
I
have
if you
of
pint
a
boiler, add
slowly, stirring all
soup
it into
Simmer
double
a
taste.
to
pepper
them.
was
yolks lightly,put
the
onion,
parsley, and
and
bones, add
milk
the
Put
i
barley, drain, put
onion
Add
of barley,
tablespoonfuls
eggs,
Salt and
Scald
2
flour, stir this
press
the
the
farina
whole
into
again
boiler, season
boiling point and
serve
with
croutons.
Croutons
:
"
Butter
dice, rejectingall the
lightlyslices
crusts.
Put
of
the
bread, then
dice
in
a
cut
into
baking-
HOW
112
pan
stand
and
in
and
dry
TO
COOK
VEGETABLES.
moderate
a
the
roots
celery,
i
quart of milk,
I
tablespoonfulof butter,
3
even
I
pint of water.
Piece
the
Wash
the
taste.
to
pepper
the
thirtyminutes.
in
on
bay-leaf.
hot
Rub
salt and
root.
Cover
Press
through
stir
and
at
serve
1
pint of pressed corn,
2
even
which
cobs
from
cook
slowly a
cook
twenty
Rub
the
half
of
and
continuallyuntil
and
in the
together,stir
into
the
it thickens.
Add
the
the onion.
tablespoonfulof butter,
a
eggs.
double
been
and
more
the
through
to
the
a
the
and
the
corn,
sieve.
puree
soup
yolks
gradually the
add
corn
Cover
cobs, add
together,add
Beat
the
boiler, add
removed.
press
it thickens.
tureen,
milk
like, one
I
Remove
hot
and
of the
soup,
stir
eggs,
season
serve.
PEA
Shell
them
if you
quart of milk,
has
corn
flour
the
l
two
boil in
hour.
minutes
the butter
put them
to
boil
water,
celery, pressed
Remove
once.
all
SOUP.
Yolks
on
of
Put
and
water
flour
of flour,
tablespoonfuls
the milk
silver
a
pieces,using
pint
a
continuallyuntil
and
pepper
size of
colander.
a
the
CORN
Put
small
with
Add
the butter
and
soup,
the
onion
colander, also the onion, and
the
through
of
it into
cut
boiler.
double
a
of flour,
tablespoonfuls
quarter.
celery and
tops and
is thoroughly
SOUP.
3
Salt and
bread
brown.
golden
CELERY
of
until
oven
in
minutes.
a
half
a
soup-kettle,cover
Take
peck
out
of
one
SOUP.
green
Wash
peas.
with
cup
and
cold
the
water,
press
the
peas,
boil
put
twenty
remainder
POTATO
through
the
add
and
of
smooth,
thick
pint
and
the
to
of
can
in
two
teaspoonfulof
and
POTATO
4
of onion
sil-
a
A
quarter,
ver
A
i
the size of
stalk of
celery or
a
half
tea-
spoonfulof celery seed,
the
potatoes
half
When
a
potatoes
pint
boiler.
Rub
milk, and
tender
which
the
stir
press
butter
of
half
a
of
milk,
of
I
bay-leaf,
of flour,
tablespoonfuls
even
taste.
to
in
fresh
quart of cold
a
the
water
and
milk
on
boil
to
When
slowly
in
heat
a
puree
Add
the
sieve
the
with
thickened
cover
Add
together,add
flour
water.
and
away
boiling water.
celery and
the
Put
through
boiled.
Add
of butter,
tablespoonful
till it thickens.
them
they were
8
done.
are
together,add
sprigof parsley,
boil
to
on
quart
pepper
bay-leaf,onion, parsley,and
the
flour
palatable seasoning
a
done, drain, throw
potatoes with
the
tablespoonfulof
one
i
2
Salt and
Put
the
SOUP.
good-sized
potatoes,
Piece
one
hot, add
when
Rub
Put
sieve.
immediately.
Serve
pepper.
and
juice, and
the
serve.
until it thickens.
Stir
onion
and
puree
a
tablespoonfulsof
soup.
until
PEAS.
through
sieve.
the
until
consistency of
be the
pepper
boiler
two
flour
continually
stir
CANNED
farina
Rub
peas.
of
kettle
the
to
tablespoon fuls
salt and
peas
a
even
boiling
salt and
of
FROM
pressedthrough
butter
cup
the
It should
with
SOUP
quart of milk
peas
and
soup,
Season
PEA
a
soup
smooth.
and
cream.
Press
the
four
the
stir into
is thick
soup
and
butter
113
Return
quart of milk
one
ounces
sieve.
puree
SOUP.
to
a
the
until
double
the
potatoes
the
milk
water
hot
are
in
gradu-
HOW
114
TO
ally to this, return
COOK
VEGETABLES.
the farina
to
This
and
stand
cannot
soup
RICE
y^
of
cup
rice,
Cook
in
evaporates, and
the
when
with
the butter
in
the
is tender
but
not
onion
and
the onion
turn
bay-leaf,cover,
fifteen
stove
and
pepper
If the
is too
it is
milk
or
Then
the
to
to
OR
dozen
one
even
during
the
salsify
cut
salsify,
boil
boiling water,
do
not
together,
boils.
stir
Add
into
the
six whole
to
the
through
with
salt
water.
soup
and
cooking
make
it the
PLANT
a
and
the soup
proper
quart of milk,
I
tablespoonfulof butter,
Salt
and
to
pepper
hour.
Add
Rub
the
allspiceand
stir
a
taste.
with
slices,cover
and
sistency.
con-
SOUP.
l
it into
slowly one
off the
drain
Add
part of
whole
season
the
OYSTER
of flour.
tablespoonfuls
Scrape
celery to
boiler.
back
the
serve.
roots,
3
the
add
the
boiler,
quart
one
slowly until
the
on
or
slices, put
into
the farina
press
sufficient milk
SALSIFY
bunch
let stand
it.
to
covered
least
at
onion
Then
into
rice
boiler
have
brown.
evaporates
thick, add
the
frying-pan,cook
and
ready
the
the
the whole
return
taste.
must
Cut
minutes.
sieve,
puree
to
Keep
you
is tender.
rice
onion.
boiler, add
slowly thirtyminutes.
the milk
small
a
pepper
double
a
up.
bay-leaf,
l
milk
warmed
good
quart of milk,
j^
celery,
the
Put
is not
l
Salt and
I
hot,
very
SOUP.
tablespoonfulsof butter,
Stalk of
the
when
and
immediately.
serve
2
boiler
to
a
pint
this the
butter
and
milk;
flour
continually until
blade
of
mace.
of
it
Let
Il6
HOW
hour.
one
add
until
Moisten
the
to
all
Press
kettle.
the
TO
the
a
add
and
the
SOUP
good-sizedcarrots,
I
I
pint of milk,
Piece
1
onion,
2
bay-leaves,
onion
bacon,
and
Then
milk
and
the
the
when
PEA
2
onions.
2
ounces
Put
with
Then
brown.
put
ingredients,cook
boil.
boil
a
If
a
the
little
sieve.
This
longer
all
when
porridge
two
of
a
the
in
to
a
tender
Serve.
the
a
at
be
can
puree
and
the
serve.
celery into
until
with
the
end
a
pieces.
golden
a
all the
at
of
other
first
the
this
time,
easilypressed through
sieve,
to
the
if it has
the
return
serve.
quite thick, and
settle,rub
smooth
add
bacon,
hour, skimming
through
be
the
utes.
gently thirtymin-
kettle
soup
they
should
flour to
till it boils.
till
add
water;
frying-pan,stir
one
not
are
the
of bread,
Cut
boiling,season
inclination
slightest
and
in
slowly
peas
Press
kettle, and
slices.
butter
to taste.
tablespoonfulsof butter.
2
them
small
pint of potatoes,
I
into
a
or
PORRIDGE.
celery,
the onions
pepper
boiling hot,
leeks,
Cut
rind
bay-leaves and
3 quart'sof water,
6
continually
piece of bacon,
Simmer
seasoning and,
of
bacon
bay-leaves.
pint of splitpeas,
Stalk
of
into
remove
Stir
milk,
crotitons.
carrots
ENGLISH
I
milk.
Salt and
grate
little cold
to
pint of water,
"
and
a
return
CRECY.
4
Scrape
with
with
serve
and
sieve
puree
starch
corn
then
boiling,season
VEGETABLES.
through
and
puree
COOK
tablespoonfulof
paste, stir into
the
hot
butter
ridge
por-
DRIED
VEGETABLE
I
carrot,
I
sweet
I
BEAN
SOUP.
SOUP
WITHOUT
MEAT.
of
celery,
i
root
i
tablespoonfulof butter,
turnip,
2
tablespoonfulsof rice,
I
parsnip,
2
quarts
I
white
i
bay-leaf,
^
onion,
i
teaspoonful
potato,
potato,
the
when
; and
white
butter
whole,
hot
and
potato
dice.
into
vegetables
and
one
a
boil
potato;
fifteen
of
salt,
the
minutes
into
butter
Then
celery.
longer,
turn
the
the
them
add
the
to
season
ing-pan
frythe
Let
Then
a
but
vegetables
kettle, add
soup
hours.
quarter
a
water,
light brown.
a
all, into
all
rice, bay-leaf, salt, parsley and
slowly
cold
the
Put
in
put
fry until
and
of
sprigof parsley.
I
Cut
7
II
water,
boil
white
and
taste
serve.
VEGETABLE
DRIED
I
pint of
1
soup
2
bay-leaves.
will
Then
to
the
the
beans
press
serve
through
kettle.
of
with
two
are
Add
cream,
croiitons.
and
pepper
to
water,
soak
over
in
soup
them
bone.
soup
Add
answer.
until
cold
drain, put
small
and
with
a
quarts of
puree
water
and
one
and
sieve
sufficient
bring
it to
water
and
In
night.
from
return
to
taste.
beef
roast
gently
simmer
half
a
the
make
boiling point,
the
with
kettle
left
Bones
tender, about
a
bacon,
onion,
Salt
beans
the
of
^/, pound
I
morning
bacon
beans,
soup
SOUP.
BEAN
bone,
Cover
the
white
MEAT.
WITH
SOUPS
hours.
contents
it the
season
sistency
con-
and
Il8
HOW
TO
BLACK
I
pintof
black
I
quart of stock
turtle
BEAN
beans,
SOUP.
i
pound
one
or
VEGETABLES.
COOK
of
Salt and
the
well in cold
the beans
Wash
in
morning drain, put
if
beef
use
you
hours.
Now
through
a
it.
to
be
it of
make
of
grated onion
a
boiled
Add
the wine
and
with
the
into
the
is to
way
the
lemon
about
wine
over
the soup
all
soup
This
water
tablespoonful
the eggs
over
the lemon
in
cut
slices.
once.
have
the
cut
into
boiled
hard
eggs
slices and
both
the
before
and
cut
covered
soup
goes
tureen.
VEGETABLE
SOUP.
5 quarts of cold
I
carrot,
I
turnip,
I
sweet
i
white
I
ear
i
cup
potato,
com,
of beans,
i
I
Put
the
sufficient
tureen
shin,
cup
two
press
pepper.
one
I
I
water,
and
Add
fifteen minutes
CLEAR
of
gently
simmer
salt
In
night.
boiling water,
thick, add
if too
at
serve
soak
kettle, return
slices,and
in
cut
and
slices,and
the
into
pour
one
boiling
consistency.
proper
good
very
of
gill.
used,
and
boiling point,
thick, but
and
hard
in
it to
Bring
pint
taste,
to
kettle with
Cover
Wash
sieve.
puree
to
A
is
water,
soup
it.
another
add
should
soup
add
a
eggs,
pepper
If wine
lemon.
I
boilingwater,
hard-boiled
2
lean beef,
of
Yz quarts
the shin
gently thiee
in
hours.
wish.
Then
the
surface
and
the
day before, the
of
peas,
tomato,
tablespoonfulof rice.
This
you
potato,
large kettle, cover
a
may
be
strain, remove
return
water,
to
the
fat when
done
every
soup
with
the
water,
day before,
particleof
kettle.
cold, will float
simmer
If you
on
the
if
fat from
make
it
surface
LENTIL
and
be
can
will be
have
of
in
leave
to
uniform
first.
If
the
of
transparency
beans, and
The
ing.
minutes
do
you
those
be
added
bowl
into
you
pieces
ing
cook-
hour
sweet
tato,
po-
before
serv-
add
twenty
and
pepper
serve.
SOUP.
JULIENNE
2
quarts of stock,
2
1
turnip,
White
part of head
2
onions
A
pieces of cauhflower,
A
head
six young
or
of
leeks,
lettuce,
Make
few
Remove
the
into
carrot
the
cut
pieces
Divide
in the
Then
add
half
a
pepper
Then
add
the
the
the
five
lettuce
Drain
and
one
simmer
pieces
with
season
tables
vege-
gently
simmer
into
long.
all the
minutes.
tiny
the
salt
size
and
SOUP.
2
I
onion,
A
sprigof thyme,
i
tablespoonfulof butter.
the
the
serve.
pint of lentils,
Wash
inch
an
heads
torn
minutes,
I
I
fifteen
into
onion
Cover
and
Cut
vegetable cutter,
a
half
of asparagus
recipe.
kettle.
the
about
stock
LENTIL
A
peas,
preceding
soup
Cut
boil
and
to
a
flowerets.
pieces
add
in
pieces
water
the
to
way.
into
celery,
asparagus.
strips with
or
in
dollar, cook
and
of
of
tablespoonfulsof
stock
same
celery
boiling
minutes.
ten
the
cauliflower
the
hour.
heads
fancy shapes
the
and
few
according
Put
colander, then
a
of
fat.
turnip
with
in
stock
your
carrots,
2
A
the
impair
turnip,
tomato
salt and
the
longest
will
one
and
with
Season
the
ones
stock
that
so
vegetables
carrot,
corn
peas,
behind
softer
or
soup
it from
taking
the
The
mav
The
requiring
the
soup.
potato,
before.
Cut
not,
rice
cake.
sediment
soup.
add
size and
119
In
jelly.
all the
perfectlyclear
a
solid
one
perfectly clear
a
careful
be
removed
SOUP.
lentils,soak
quarts of stock,
sprig of parsley,
bay-leaf,
Salt and
over
pepper
night, in
the
to
taste.
morning
drain
HOW
I20
off the
and
stock
in
this
add
longer.
kettle, boil up
the
with
of
squares
If
the
sieve
is
settles after you
not
sufficientlyfine
and
together
flour
settlingof
the
or
it to
thick
part
three
largeSpanish or
ordinary
Salt and
in
the onions
back
the
stand.
on
tender
without
and
thick
of
one
will prevent
you
tablespoonfulsof butter,
2
quarts of stock,
to
taste.
slices.
into
add
the
the
stove
part of
Then
a
the butter
Put
Cover
onions.
until
the
add
sieve
puree
are
kettle with
the
it
and
and
onions
put in the soup
gently thirty minutes,
through
Press
pepper.
is not
butter
soup,
your
the bottom.
pepper
hot
browning.
stock, boil
to
serve
tureen,
2
them
cut
frying-pan,when
a
the
and
return
SOUP.
onions,
Peel
the
soup
your
the
to
ONION
I
hour
and
pepper
it into
pour
tablespoonfulof
a
adding
the
light
a
half
a
sieve,
puree
onion
bread.
toasted
By rubbing
a
Put
the
until
simmer
salt and
the
add
soup
enough.
and
the
hours.
bay-leaf. Fry
through
once,
half
a
melted, add
lentils
whole
the
Press
and
when
kettle,add
soup
a
one
and
the
to
in
about
frying-pan,
a
sliced, parsley, thyme,
brown,
them
put
gently
swuner
butter
the
Wash,
water.
VEGETABLES.
COOK
TO
is
salt
and
ready
to
serve.
BISQUE
4
good-sizedruta bagas,
I
pound
I
onion.
Put
onion,
press
of
the
OF
beef,
TURNIP.
I
quart of water,
I
pint of milk,
Salt and
into
meat
add
the
through
milk, bring
to
a
the soup
kettle
turnips, simjuer
puree
sieve,
boiling point.
with
gently
return
to
taste.
the
water
pepper
to
Season
ore
the
and
hour.
the
and
Then
kettle, add
serve.
the
If the
121
HOTCH-POTCH.
One
consistency.
proper
just before
in
sufficient
thick, add
is too
soup
the
it of
make
to
of
tablespoonful
it into
turn
you
milk
stirred
butter
it.
improves
tureen,
the
COCK-A-LEEKIE.
I
4
chicken, about
three
pounds,
quarts of stock.
Wash
with
boiling
in
the
chicken,
return
to
the
the
Press
and
kettle
pepper,
several
slowly
ready
and
to
the
cut
the
and
fowl
roots,
put
;
take
into
a
boiling point.
over
the
chicken
and
and
will
second
day
the
out
Put
sieve,
puree
to
the
water
dice.
bring
pour
a
ming
hours, skim-
serve,
through
soup
cut
it in
stock,
three
meat
cover
minutes,
If without
simmer
skin
taste.
to
five
the
truss
When
is better
soup
over
leeks,
stand
stock.
and
tureen.
salt and
This
and
leeks
remove
the
pepper
and
first boil.
the
it into
with
Draw
Cover
answer.
at
Salt and
them
Let
water.
pieces.
kettle, add
will
of
leeks, take off part of the heads
the
them
3 bunches
Season
serve.
bear
ing
warm-
times.
HOTCH-POTCH.
1
pound
The
of
neck
lean
of
beef,
mutton,
2
tablespoonfulsof rice,
I
root
of
celery,
3 cloves,
3
turnips,
2
Cut
the
kettle
with
and
green
simmer
peas,
beef, veal
the
three
ten
knuckle
2
quarts of water,
i
onion,
I
blade
I
whole
i
carrot,
quarts of
hours.
minutes
of
of
veal,
mace,
green
pepper,
water.
mutton
Add
water.
gently
cook
and
i
the
in the
in small
pieces, put
other
ingredients,
Season, add
longer and
serve.
a
half
cover
pint
of
122
HOW
TO
SOUP,
I
pint of
I
pound
shelled
of beef
cook
over
time
remove
a
of
nice
or
beef
a
fire about
the
beef, put
Add
pounds
I
onion,
A
head
Tie
and
of
the
the
with
hours, skim
in small
Boil
Put
ten
the
and
minutes
I
clove
2
carrots,
a
in
put
of
that
with
quick
the
oven
centre
kettle around
and
garlic.
put in
Let
Then
like, add
of
centre
a
gently
the
Simmer
of
it is
two
garliccut
other
ounces
and
longer, season,
kettle
soup
the
in
put
two
a
simmer
shapes.
neat
vegetablesneatly around
of
bay-leaf.
water.
into
in the
meat
in
put
shape, then
nice
if you
longer, then,
end
and
baking-pan, spread
a
of the
A
cut
the
At
pieces, the onion, bay-leaf,and
pared and
kettle
soup
a
FEU.
the first boil.
at
in
done,
au
boiling
water.
course.
celery,
a
sorrel,
hours.
contents
beef,
into
of
water
When
seasoning, of
cover
quart of
pepper,
brown.
meat
l
it in
salt and
of round
handful
two
POT
4
A
sorrel,and
dish, pour
serve.
bone,
slow
and
meat
a
MOUSQUETAIRE.
peas,
butter, dust with
until
la
a
the beef, peas,
Put
VEGETABLES.
COOK
bles
vegeta-
one
hour
vermicelli.
ready
to
serve.
the
large platter,arrange
it.
SALADS.
From
immemorial
time
important place in
the end
imitate
of their
them,
accompanied
all the
served
with
salads.
meals, while
conceived
they
lettuce
the
it at
eggs.
has
occupied
The
Greeks
the Romans,
idea
the
of it
as
Its mild,
sweet
served
who
were
most
it at
apt
to
sequently
appetizer,con-
an
beginning
the
of
flavor
their
was
dinners,
supposed
HOW
124
sider
the
great
said, used
only
oil, with
noted
pint of
oil with
one
should
very
cold, and
egg
salt
cook
VEGETABLES.
as
}4
dash
A
salt,
the salt and
oil.
Mix
while.
in
As
soon
as
dressingis well
French
as
the lettuce
(the
used
have
Onion
juice or
a
a
I
eggs,
j^ teaspoonfulof salt.
^
say
one
beginning
word
and
about
olive
add
oil,
gradually the
vinegar),it
Many
once.
mixture
but
it should
when
white
used
in
all
that
is
the
is, the
ready
to
think
persons
of oil and
that
so
thick
tablespoonfulof vinegar,
Before
bowl
vinegar,and
be
you
just as
pour
it
fully
care-
over
appearance.
place of plain vinegar.
also
SALAD
of three hard-boiled
cayenne,
pepper.
little garlicmay
AMERICAN
Yolks
a
be
may
of
black
oil and
at
Mayonnaise,
Tarragon vinegar
possible.
as
perfectemulsion,
a
careless way,
it will
be very,
vinegar, stirringrapidly
dressing is simply
made
a
have
you
be
in the most
mix
the
blended
should
and
use,
in
pepper
slowly
one
wooden
or
should
tablespoonfulsof
3
j^ teaspoonfulof
Put
fresh
for
DRESSING.
tablespoonfulof vinegar,
teaspoonfulof
materials
and
pure
FRENCH
I
the
while
flavoring.
a
silver
dressing,a
all
as
is
quart of
one
foundation
a
it
seasoning;
Tarragon vinegar
be used, and
as
as
eggs
of salad
the oil
for
for
cayenne
and
kinds
foundation
three
used
Delmonico,
tastes.
a
and
onion
preparing all
fork
COOK
diversity of
simply
another
In
TO
be
added.
DRESSING.
Yolk
I
of
gillof
Dash
of
one
raw
olive
egg,
oil,
cayenne,
teaspoonfulof mustard.
to
mix
the
this
I
would
have
told
dressing
mustard.
I
like
you
to
that
SALAD
CREAM
salad
well-made
does
not
to
sorry
almost
mustard
which
the
the
raw
least
five
drop
by
Then
add
More
required
Work
Stir
the
vinegar
is not
; it
the
SALAD
be
use
vinegar
make
DRESSING
butter,
2
of vinegar,
tablespoonfuls
I
salt spoon
Put
a
of
ounce
of
little cold
milk, add
it to
hastily stir
take
vinegar.
forms
Stand
CREAM
Yolks
Yolk
2
of three
of
one
raw
the
yolks
icy
tablespoonfulsof vinegar,
the
hard-boiled
to
use.
is
of
eggs,
the
of
corn-
salt.
corn-starch
and
boiling milk,
the
salt, pepper,
it is
and
Cook
ready
with
stir
thick
beaten.
paste.
one
butter
to
tinually
con-
ute,
minand
use.
DRESSING.
i
tablespoonfulof
i
gillof
melted
butter,
t/izc^ cream,
)4 teaspoonful of salt,
}^ teaspoonfulof
Mash
while.
quantity.
well
cold
eggs,
egg,
oil
tablespoonfuls of
teaspoonful
SALAD
hard-boiled
the
OIL.
three
Moisten
fire,add
until
the
at
amount
greater
a
knife
dressing
more
perfectly smooth,
a
in the
the
from
of
even
i
boil.
it
ready
rub
starch,
to
on
until
Then
2
pepper,
milk
the
if
am
then
the
all
WITHOUT
Yolks
1
it is
added
I
food.
and
pepper
and
to
^ pint of milk,
but
bladed
steadily
vinegar
may
and
and
necessary
oil and
let the
salt
salad.
digest a
unwholesome
elastic
an
rapidly
by degrees
the
perfectly smooth,
with
Add
minutes.
but
eggs,
yolk.
until
Leave
unwholesome,
prefer
to
seem
yolks
oil and
it
that
"
and
eat
can
makes
cooked
drop.
one
any
dish,
mustard.
containing
Americans
say,
Mash
in
and
out
is the
It
salad
25
1
wholesome
exceedingly
an
the
mean
mustard
is
DRESSING.
yolks
pepper.
until
perfectly
fine
and
126
in
work
smooth
gradually the
butter.
When
working
and
the
vinegar
all
the
ready
to
stirring
it is
and
while
boiled
one
tablespoonful
dash
of
yolks
of
first
but
added,
one
vinegar.
Add
dish
be
may
the
in
until
rubbed
ingredients.
with
through
well
When
Add
of
of
should
Add
sieve.
Tarragon
or
before
put in
blended
be
now
juice,
onion
a
uncooked
the
onion
one
salt and
of
plain
it
to
liked,
if
fine
a
either
of
piece
a
place.
sieve.
yolks
teaspoonful
half
a
a
the
or
putting
cold
place
wanted.
onion
DRESSING.
SALAD
RORER'S
MRS.
juice,
salt-spoonfulof ginny pepper,
I
teaspoonful of
I
salt-spoonfulof salt,
^
salt-spoonfulof
4
tablespoonfulsof oil,
^
tablespoonful of Tarragon
Put
the
bowl,
add
Then
work
onion,
in
cold
This
boiled
is also
and
salt
the
string beans
and
it
until
When
vinegar.
dressing, pour
with
ginny
oil, rubbing
the
gradually
nice
I
pepper,
gradually
thick, well-blended
or
them
press
cold
a
gradually
in
tablespoonful
gradually
fine
a
hard-boiled
Two
eggs.
gradually
teaspoonful
one
work
and
cayenne,
two
Add
oil.
in
cream,
add
butter, and
of
tablespoonful
of
the
DRESSING.
through
potato
one
warm,
Put
use.
melted
and
Then
while.
perfectly
a
by degrees
SALAD
POTATO
Press
add
blended
be
must
salt, pepper
the
add
well
This
yolk.
raw
Then
paste.
VEGETABLES.
COOK
TO
HOW
at
once
white
pepper
it
over
into
tomatoes.
vin-
in
a
dissolves.
you
serve.
celery stuffed
pepper,
have
lettuce
a
MAYONNAISE
DRESSING.
MAYONNAISE
beat
soup-dish,
about
of
dash
by drop,
the
Work
these
half
a
it
or
or
vinegar.
If
too
The
added,
juice
or
two
another
the
the
put
you
piece
should
This
will
oil
at
of
curdled
also
be
in
a
the
with
once
or
first
stirring
it will
which
in
a
oil
take
of
pan
the
lemon
of
oil.
It
is
making
dressing
two
eggs
add
by
all
a
curdle,
the
stirring
only
wanted.
should
of
be
may
into
of
well,
them
as
vinegar,
oil
when
yolks
make
you
gill
makes
Mayonnaise,
more
of
dressing
the
juice
dressing.
drops
yolks
which
separate,
in
the
in
tea-
while,
directed.
one-half
the
ice-water
the
time,
if
on
a
Mayonnaise
the
;
oil
and
eggs
cold.
dressing,
keep
case
by adding
dish
ice,
three
the
stirred
few
a
of
gill
dressing
be
stir
lemon
less
of
with
the
of
drop
reverse
one
more
or
may
with
after
weather,
warm
In
'
and
finish
then
oil
adding
start
anew
plate,
spoonfuls
In
to
and
egg
liquid, begin
and
after
dressing.
/. d"., the
of
not
cool
if covered
place
for
closely
one
week.
a
of
must
Do
thicker
More
alternating
eggs,
oil.
or
quantity
bottle
You
drops
the
use,
you
salt,
add,
adding
few
a
fork
of
then
oil.
After
with
the
to
vinegar,
of
curdle.
wooden
or
and
olive
the
cold
half-teaspoonful
it, a
adding
clean,
a
teaspoonful
half-tablespoonful
quart
a
of
consistency.
easier, however,
quart
while
half
together,
more
oil
a
proper
care
of
or
silver
like
you
into
eggs
a
a
well
may
according
yolks
if
more
thick, add
the
add
occasionally
oil, alternate
With
pint
steadily
motion,
until
then
;
two
with
well
and,
and
rapidly
them
cayenne,
mustard.
of
yolks
minute
one
27
DRESSING.
uncooked
the
Put
1
in
a
jar
or
tumbler,
128
HOW
COOK
TO
VEGETABLES.
CHICKEN
and
Draw
singe
boiling water
a
few
bay-leaf,a
kettle
This
method
white
as
white
as
day
before
into
dice.
in
carcass
knife, laying
half
the
brush
cut
and
long.
according
chicken
of
allow
or
salad
and
with
the
cream
it
removes
The
saved
on
a
Now
the
cold
a
part of
towel
soft
make
recipe
of
a
ready
then
mix
with
them
at
over
a
the
stirred
chicken.
little of
liquor
for soup.
into
in
the
which
it.
than
stand
This
each
to
One
a
cup
ing
dress-
one
mix
serve
also
may
be
of
in
pint
salt,white
Mayonnaise
makes
is
away
of
cup
the
pepper
leaves, heap
the
it
wanted.
crisp lettuce
bowl
nary
ordi-
After
Mayonnaise.
white, crisp celery tops.
be
larger
the
The
once.
the
sharp
a
celery and
lightlywith
with
with
To
of
meat
from
Mayonnaise
dust
bowl
the
meat
and
given.
When
it the
cook
celery into pieces
your
pint
chicken
cut
until
place
croquettes
to
Cut
chop
and
serve
may
the
the
use
the
and
little
a
white
dressing.
salad
the
to
skin
chicken
;
cayenne
Dry
two-thirds
Mayonnaise
celery and
the
wanted.
until
blocks
for
put
possible.
as
in
used
remove
the
almost
meat
always
circumstances
no
away
inch
cold
in
meat
cut, stand
Wash,
a
the
Under
dice.
properly
large pieces
as
onion,
perfectlytender.
done
the
;
of
Cover
dark
be
can
it is best
tear
slice
special occasions
remove
not
a
just enough
mace.
the
make
meat
;
Then
and
until
When
perfectlycold
Cut
slowly
For
entrees.
using.
of
will
dark
add
blade
a
meat.
; the
chicken
until
away
white
with
kettle
a
burning,
chicken
cooking
only
meat
other
or
the
of
the
it from
cloves, and
cook
and
in
fowl, put
a
keep
to
SALAD.
nish
Garin
the
garnished
whipped
just before
ting
put-
lighterdressing and
oily flavor.
the
chicken
was
boiled
may
be
CRAB
SALAD.
boiled
using cold
preciselythe
made
be
may
instead
veal
them
into
fat and
every
throw
the
parboil
and
water
place until wanted.
sized
slice
arrange
of
this
dressing, and
This
and
onion
of
is
gives just
2
roots
Boil
of
celery,
the
crabs
cold, pick
Brush
when
on
and
bowl
a
in
the
to
a
each
and
bowl
On
top
Mayonnaise
with
of
in
salted
out
the
the
celery
mix
the
Mayonnaise
of
lettuce,
and
meat
into
with
bowl.
salad
with
thirty
water
meat
them.
stand
crab
A
very
in
the
on
away
a
meat,
of
inch
fectly
per-
long,
neatly
arrange
way
shells
back
when
until wanted.
serve
pretty
bed
;
half
a
and
leaves
plate
minutes
pieces
the
lettuce
crab
a
heads
Yz pint of Mayonnaise.
separate
on
suspicion
faintest
the
SALAD.
2
serve
with
celery and
Stand
pass
cut
ready
good-
leaves.
cover
cold
great improvement.
a
crabs,
dozen
a
one
salad
lettuce
sweet-breads,
in
put
the
into
cut
away
serve
of
Remove
Then
stand
crisp
CRAB
One
hour.
skin.
to
Then
serve.
slice
onion
and
bottom
it
half
a
thin
ready
the
in
the
arrange
the
knife
around
and
over
blanch
to
When
onion
of
salad,
sweet-breads.
of
pair
one
silver
a
chicken
as
SALAD.
particleof
with
slices
thin
cold
same
chicken.
of
SWEET-BREAD
Clean
29
SALAD.
VEAL
This
I
lettuce
the
naise
Mayon-
is to
arrange
of
the
crabs.
leaves, and
HOW
130
TO
VEGETABLES.
COOK
LOBSTER
This
be
may
served
lettuce
on
when
season
celery is
Canned
from
with
boil
to
not
the
until
the
perfectly
skin, and
slices.
Put
arrange
around
in
centre
the
a
with
generally
it
as
is
made
in
into
crisp lettuce
with
slice
a
leaves
of
a
and
them
put
in
way.
ready
silver
knife
it
with
aside
the
remove
the
roe
of
Heap
bowl
a
stand
serve,
centre
leaves.
lift from
done,
cut
the
in
careful
Be
and
to
the
salt, cover
When
skimmer
cover
saucepan,
minutes.
burst.
a
a
of
teaspoonful
onion
pass
same
SALAD.
crisp lettuce
it
the
served
When
cold.
outside
a
will
skin
carefully
water
be
may
on
gently twenty
sinwier
or
be
roes,
add
water,
and
saucepan
serve
ROE
of shad
set
boiling
celery,
meal,
one
also
may
SHAD
one
is
dressing.
salmon
Wash
the
without
Simply
Mayonnaise
it
although
same,
not.
over
another.
for
with
the
leaves
fish left
Boiled
salad
made
SALAD.
of
a
into
thin
dish
and
shad
the
roe
Mayonnaise
dressing.
Shrimps,
lettuce
sardines, and
with
leaves
anchovies
bundle
of
the
Arrange
the
French
This
is
boiled
served
on
SALAD.
The
asparagus,
asparagus
dressing
an
also be
Mayonnaise.
ASPARAGUS
I
may
and
exceedingly
neatly
for French
rule
on
a
flat
dish, pour
serve.
nice
salad
dressing.
for lunch.
over
it
HOW
132
TO
COOK
VEGETABLES.
CABBAGE
Cut
into
head
of
with
shreds
the
cabbage,
of
centre
the white
each
pint
Dust
the
of
the
allow
on
little
a
celery and
better
serve
mixed
over
salt
dish.
cold
a
with
immediately.
This
I
of vinegar,
tablespoonful
4
When
hour, drain
ready
with
salt
them
over
Sliced
salt to
to
and
the
Mix
at
serve
and
thin, throw
dry.
Do
not,
in which
water
in
well
is decidedly
a
the
on
they
salad
them
any
are
into
sideration,
con-
soaked.
bowl, sprinkle
oil and
vinegar, pour
once.
should
cucumbers
salad
tops
pepper.
very
put them
serve
pepper.
and
white
^ teaspoonfulof salt,
slice the cucumbers
add
the
the
tablespoonfulsof oil,
^ teaspoonfulof
one
with
mix
pepper,
Garnish
cucumbers,
water
To
SALAD.
young
cold
pieces.
the table.
at
2
and
cover
gill of Mayonnaise.
a
and
CUCUMBER
Pare
bowl,
half inch
celery into
celerylightlywith
dressing,heap
salad
a
SALAD.
stalks of
this
of
in
serve.
CELERY
Cut
hard
perfectly white,
a
neatly
arrange
and
Mayonnaise
SALAD.
always
the
accompany
fish
course.
SALAD
Pare
cold
and
water
into thick
of
a
slice
slices
flat dish
two
hour.
one
two
with
AND
CUCUMBER
OF
cucumbers
and
soak
soft towel.
Pare
and
good-sized
Drain
on
red, solid
crisp lettuce
a
TOMATO.
tomatoes.
Cover
leaves, arrange
the
the
in
cut
bottom
cucum-
GERMAN
and
bers
Mrs.
alternately
tomatoes
French
SALAD.
dressing
in
Rorer's
salad
133
dish.
the
in
with
Serve
boat.
a
dressing
with
especiallynice
is
this
salad.
SALAD.
EGG
Boil
and
water
overlaps
it
of
on
the
shells.
the
remove
them
arrange
minutes, when
fifteen
six eggs
bed
a
other.
of
a
chopped
parsley.
curly parsleyand
at
serve
carrot
one
diamonds,
Throw
squares,
them
ready
in
Cut
carefully
chopped
in the
in
a
onion
Italy,this
In
with
with
Then
sprinkle
leek,
slice
one
dressing, add
a
to
tablespoonful
a
then
into
vegetable cutter.
until tender.
Have
if convenient,
all the
mix
over
with
cover
and
slices
cook
and
way.
basin,
slices,
salad, garnish with
potatoes, and
same
or
garnished
serve
boiled
in
that
and
into
fancy shapes
or
them
cold
SALAD.
turnip
one
into
once.
boiling stock
cold
two
beet.
or
throw
so
the
over
ITALIAN
Cut
leaves
chives
this
Pour
cut
plain French
tablespoonful of chopped
a
Then
lettuce
Make
done
one
vegetables
tablespoonfulof
a
dressing and
French
water-cress.
is served
in
a
sort
of
bread
crust, called
Croustade.
Throw
a
pint
of
Drain, wash
sufficient
sauerkraut.
this
of
a
red
GERMAN
SALAD.
sauerkraut
into
well
cabbage
Chop
one
in
to
make
cold
one
boiling
water.
pint, mix
good-sized onion
tablespoonfulof chopped Chervil,
grated horse-radish.
Arrange
Cut
endive
very
one
utes.
min-
five
water
shreds
into
this with
the
fine, add
to
tablespoonful
neatly
in
a
salad
HOW
134
bowl,
this
put
and
dressing
COOK
mixture
VEGETABLES.
the
in
centre,
with
cover
French
serve.
the
Despite
TO
homely
that
things
this
salad
contains
it is
delicious.
SWEDISH
trim
Wash,
sized
mackerel,
blocks
of
sized
the
onion,
olives, stoned,
fine
add
;
this
to
carefully,
and
dressing
season
whole
;
in
it
chopped
with
highly
and
bowl,
lay
Wash
and
water-cress;
a
beet
the
red
;
mix
the
the
of
same
good-
ten
chopped
mackerel.
Mix
French
salad
Put
cayenne.
the
dozen
two
top
lettuce
to
lettuce
red
beets
into
the
slices
cold
and
mix
which
Put
plain Mayonnaise.
serve
at
once.
bunch
a
thin
;
lettuce
radishes,
cress,
Mayonnaise,
leaves, and
and
into
the
Arrange
together,
cardinal
juice
of
radishes
fine.
cucumber
of
boiled
two
rather
bowl
sliced
half-pint
on
Cut
SALAD.
heads
two
small
eggs
salad
dry
cut
half-dozen
boiled
one
and
over
pint.
eggs,
of
half-pint
CARDINAL
in
and
salt
into
oysters.
raw
a
parsley,
hard-boiled
a
Cut
gherkins,
beef, potato
over
mer
sim-
tablespoonful
one
chopped
two
and
dice.
a
good-
a
water,
make
to
Mix
of
and
pour
salad
a
of
same
the
beef
roast
dice.
into
into
cut
hour
one
boiling
and
cold
tablespoonful
chopped
for
water
it with
Drain
potatoes
one
capers,
cold
cover
sufficient
boiled
two
then
in
minutes.
twenty
small
soak
and
SALAD.
of
slices;
hard-
six
chop
leaves
nicely
beets, eggs
with
the
is made
in
the
cut
and
whole
by
salad
ing
add-
bowl
a
MACEDOINE
SALAD.
LETTUCE
Choose
the
not
wash
so,
do
Put
it in
cold
towel.
bowl
a
While
and
neatly
Arrange
table
to
Shake
water.
of
each
dry
in
this
dressing
is
The
following
out
bowl
and
and
to
The
the
Sorrel,
Pepper
Turnip tops.
grass,
and
washing
by
bunch
them
in
with
French
dressing
Prepare
boiled
beet,
I
dozen
boiled
yi
I
cup
small
of
small
into
and
asparagus
of
celery
pieces.
Slice
one
the
whole.
Chervil
chopped
Put
;
cover
serve.
SALAD.
2
tablespoonfulsof cooked
I
boiled
stringbeans,
boiled
"
cucumbers.
root
one
Mix
radishes.
red
MACEDOINE
I
:
blossom,
good-sized
two
bowl, sprinklewith
salad
a
thin
cutting
small
ten
or
very
six artichokes.
boil
same
SALAD.
SUMMER
and
simple
Corn-salad.
Dandelions,
Trim
it
refreshing.
Nasturtium
slice
soft
a
naise
Mayon-
Water-cress,
and
of
pan
with
serve
Endive,
Peel
a
send
served
and
arranged
be
may
of
mistake.
a
appropriate
more
head.
the
carefullyon
country
lettuce, it is certainly
French
in and
do
to
dressing.
it is customary
with
obliged
from
leaf
lettuce ; do
of
leaves
salad
a
French
of
the
plunge
on
head
a
If,however,
separate
or
basket, and
wire
a
leaves
it is necessary.
break
not
SALAD.
crisp, centre
unless
135
green
peas,
tops,
A
onion,
root
carrot,
of
celery,
y^ pint of Mayonnaise dressing.
All
and
the
mixed
vegetablesshould
be
cut
into
carefullytogether. They
must
proper
also
sized
be
pieces
perfectly
136
HOW
moisture.
free from
with
COOK
TO
juice
be
may
in bottles
in
Arrange neatly
Mayonnaise dressing
Lemon
VEGETABLES.
and
a
salad
bowl,
serve.
added.
Vegetables
good-sizedpotatoes,
i
teaspoonfulof salt,
I
salt-spoonof
9
tablespoonfulsof
3
of vinegar,
tablespoonfuls
I
good
pepper,
the
slices.
Cut
potatoes
and
cut
them
into
the
onions.
Pour
carefullywith
down
Dish,
potatoes.
stand
the
dish
in
a
the
place
for
one
bowl
with
turn
fine,
pickled
Garnish
hours.
two
the
breaking
parsley chopped
or
as
the skins
same
without
beets
a
fine, and
dressing, and
the
fork
add
have
you
very
in the
hot
a
parsley and
with
them
sprinkle over
cold
very,
prepare
bowl,
a
(not soft)remove
while
over
in
stir until
onion
done
your
boiling
pepper
vinegar,
are
as
and
and
the
Slice
soon
upside
salt
the
oil, then
perfect emulsion.
oil,
onion,
while
and
potatoes,
the
Put
dressing.
gradually the
the
-sized
olive
sprigsof parsley.
4
boil
chased
pur-
SALAD.
3
and
be
can
for this salad.
ready prepared
POTATO
Pare
cover
into
cut
fancy
shapes.
Sardines
a
may
also be
used
as
teaspoonfulof anchovy paste
It is
6 small
a
MAYONNAISE
TOMATO
solid tomatoes,
^
the
tomatoes
place till very,
away
until
added
be
may
to
variety,
the dressing.
great improvement.
Crisp part
Peel
for
garnish, and
a
very
wanted.
of
without
cold.
When
SALAD.
head
one
of
cup
of
Mayonnaise,
lettuce.
scalding
Make
the
ready
to
and
stand
Mayonnaise
serve
cut
the
in
and
a
cold
stand
tomatoes
EGYPTIAN
in
a
halves,
little nest
on
small, simply
if
or
of
two
tablespoonful of Mayonnaise
Peel
six
good-sized
carefullytake
out
Cut
part of
the
Mix
white
for Rorer
dressing
tomatoes,
stand
at
serve
add
the
on
a
bed
be
may
salad
This
is
arrange
dressing
and
Peel
and
small
parsley, with
crisp
tomato.
pieces.
rule
the
this into
Fill
lettuce
the
and
leaves
dry
on
dressing
Peel
lettuce
on
in
in cold
soft towel
to
and
in
cut
roasted
with
serve
leaves,
slices
slices
with
cover
water
four
wild
sour
Mayonnaise
soft
a
towel.
onion
green
Peel
minutes.
twenty
throw
full
large
two
the
into
same
them
Arrange
overlapping.
onions.
and
cut
drain
water,
neatly, slices
Pour
over
of
French
serve.
EGYPTIAN
the
celery.
SALAD.
cucumbers,
and
and
for
SALAD.
especiallynice
cut
slices two
cucumber,
a
the
serve.
them
Wash
of
ORANGE
ONION
and
celery into
celery.
substituted
woodcock.
or
oranges,
in
of
and
end
stem
once.
SOUR
Throw
a
immediately.
serve
breaking
chopped
of
Put
nest.
off the
without
it to
them
Water-cress
duck
Cut
stalks
two
formly
uni-
SALAD.
CELERY
seeds
tablespoonfuls
two
top and
tomatoes.
the
in each
37
Make
ends.
stem
leaves, arrange
tomato
on
AND
TOMATO
the
lettuce
half
a
1
remove
three
or
dish, place
a
SALAD.
crisp parts
and
arrange
SALAD.
of
three
heads
neatly on
a
of
endive.
flat dish.
Dry
on
Sprinkle
it
138
HOW
with
of
three
and
dash
of
have
VEGETABLES.
olive oil, then
together
it),if
not,
Add
vinegar.
white
of
Mix
onion.
(if you
one
COOK
tablespoonfulsof
chopped
honey
TO
Pour
pepper.
teaspoonful
the
over
of
tablespoonful
one
of
tablespoonful
one
half
a
tablespoonful
a
salt and
of
and
endive
sugar
a
serve.
CANNING.
Vegetable canning
Corn
canning.
and
is very
peas
only perfectlysound
has
purchase,
to
the
on
they
will
lost.
the
of
verge
the
also.
cans
again
loss
of
thrown
fruits, you
fruits ;
into
boiled
in
in
syrup,
the
the
clear
after
water
and
they
finished
those
as
as
entirely
frequently
lose
should
tion,
discolora-
prevent
until
one
rates,
paring they
to
water
If
be
will then
and
canning
Buy large
be
immediately
then
after
greatly reduced
at
even
must
one
purchase
to
economy
fruit
difficult
most
fruits.
vegetablesand
false
decay,
ferment
Besides
then
it is
the
perfectlysuccessful
be
choose
difficult than
more
however,
are,
To
vegetables to keep.
much
tender,
are
directed
in
the
following recipes.
fruits retain
Small
one
hours
two
or
their
shapes
before
perfectlyif sugared
more
cooking.
Large-mouthed
jarswith porcelain-linedor glasstops
should
properly heated
be
through
a
wide-mouthed
spoon-handle should
to
break
should
be
screwed
place them
on
sealing,stand
night.
In
glass contracts
funnel
be
the
a
on
jars
morning
after
delay.
towel
in
a
be
to
While
part of
tighten
the
Put
covers
them
quickly
silver
A
inside of the
there, then
prevent
warm
cooling.
the
They
filled
overflowing.
to
may
without
folded
the
that
be used.
and
filling
passed around
air-bubbles
any
before
should
glass
the
jars
tops
the jars,
filling
After
breakage.
kitchen
the
again,
away
in
over
as
a
the
cool
HOW
I40
TO
COOK
VEGETABLES.
FRUITS.-APPLES.
of
pound
I
of
quart
I
Take
sugar,
Juice
water.
fine, ripe golden
flowers.
Pare,
When
you
water,
weigh, put
have
with
boiling
over
a
in
sugar
the
of
enough
another
lemon,
a
lift the
and
them
this until
Then
jars
finish
and
of the
the
until
carefully and
to
boiling
is
a
slide
one
at
a
juice
drain,
continuing
covered.
Cook
appearance.
time
screw
syrup,
until
skimmer
to
clear
the
put
and
syrup,
nicely
have
the
rind
moment
a
until
spoon
perforated
they
with
overflowing
a
them
kettle
cover
bubble
wooden
a
With
hold
water,
this syrup
lift them
Fill the
the
the
from
cooking
grated yellow
minutes.
bottom
in
the
water.
kettle,
scarcely
While
straw.
carefully into
the
apples
add
three
from
apples
slide
the
boil
;
cold
take
jars
will
they
a
into
bell-
or
boiling point standing
to
kettle, stirringwith
dissolves
sugar
admit
to
lemon.
one
porcelain-lined
a
fire,where
of
pippins
fill two
to
in
rind
them
bring quickly
water,
moderate
tender
throw
sufficient
them
and
apples,
hollow-cord
or
and
core
of
pounds
4
into
a
the
on
jar.
top
directed.
as
Quinces
may
be
may
be
mixed.
added
to
the
Apples
apples
and
apples
or
pine-apple
are
and
apples
pine-
delicious.
BLACKBERRIES.
To
every
of sugar.
over
a
the
moderate
pound
Put
sugar,
the
of blackberries
berries
stand
in
aside
fire,bring
to
a
one
allow
a
quarter of
a
pound
porcelain-lined kettle, sprinkle
or
two
hours.
boiling point,
skim
Then
and
put
can
over
diately.
imme-
CANNING.
PEACHES.
I41
CHERRIES.
the
Stone
of sugar
of
to
cherries,and
of
may
also be
canned
very
much
All
Morello
pie or
of cherries
pound
every
pound
a
if
Proceed
sugar.
with
the
allow
; in
for
as
ox-hearts,
pound
quarter
a
blackberries.
in, and
stones
half
a
to
They
taste
my
are
better.
small
be
fruits may
canned
after
the
fashion.
same
PLUMS.
Stem
and
allow
wash
plums,
three-quartersof
large prick
yellow
Cover
the
to
fruit with
should
the
skin
be
done
morning
put
and
their
to
sufficient
without
Skim
breaking.
fill two
and
to
can
plums
are
or
by scalding.
night.
over
earthen
dishes.
at
time, in
cans
a
boil, simmer
a
plums
If green
aside
plates or
to
porcelain-lined kettle, bring
a
stand
large meat
in
skins
the
and
sugar
If the
bursting.
remove
of
pound
every
of sugar.
prevent
the
to
pound
a
it is best
gages,
the
This
In
the
until
soft
directed.
as
PEACHES.
pounds
4
of
peaches,
quart of
I
the
Pare
cold
into
once
and
sugar
fire and
peaches,
stir
them
quickly
fill the
to
a
to
the
to
boil
until
and
piece carefullyand
jars quickly
the
to
then
sugar
them
pears
in
cook
Put
arrange
same
the
neatly
in
Seal
and
way.
over
at
the
the
bring
syrup,
slowly until
overflowing.
precisely the
half
dissolves, boil and
into
cool.
Can
each
discoloration.
prevent
peaches, drop
the
drop
stones,
porcelain-lined kettle, stand
continually
Drain
each
in
water
skim.
Lift
water
sugar,
water.
the
remove
of
pound
i
a
tender.
jar.
Then
stand
aside
HOW
142
TO
VEGETABLES.
COOK
QUINCES.
Pare,
and
core
Throw
rings.
parings and
the
them
the
jellyand
When
the
with
porcelain-lined kettle, cover
until
tender.
water
in another
half
of
pint
a
skim.
While
Lift
for each
water
the
and
sijjimer
until
the
quinces
quinces
and
clear
are
sugar
and
in the
they
color.
red
bright
a
and
Boil
scarcely bubble
should
of
to
sugar
them
put
beautiful,but
look
boil
quinces.
water,
They
gently.
may
the
a
and
of
pound
a
of
pound
from
quinces
the
to
in
put
water,
cooking, put
are
sufficient
boiling water
kettle, allowing half
syrup
White
they
the
from
pieces
vents
pre-
difference
a
pare
you
reject
to
which
is
there
Remember
mucilage.
jars,take
two
careful
mucilage
contain
they
as
the
Save
water.
jelly,being
for
into
them
cut
or
cold
into
pieces
seeds,
quinces
once
liquid jellying.
between
make
at
knotted
and
core
the
quarter
certainly
are
inferior in taste.
If
boiled
the
of
several
canning
in the
skins
be
course,
enough
fill the
to
for
made
each
lot, as
must,
syrup
will
you
with
boil
to
pieces for jelly. Fresh
knotted
and
saved
this water
and
water
same
all be
should
jars of quinces, they
have
only
jar.
VEGETABLES.-ASPARAGUS.
Trim
Then
the asparagus
select
and
quart
thoroughly
bottom
stand
of
the
a
wash
jars
and
fill the
better
this and
the
pour
lids
Lay
fire and
closely. Boil
up
the
jars,see
that
they
on
are
into
straw
or
still,White
cold
hay
steadilythree
filled
to
down
in
the
jar holder,
in sufficient cold
top, put the
water.
butts
asparagus
jars. Throw
boiler, or,
on
pieces
the
jars. Arrange
nearly cover.
cover
the
throw
boiler
water
over
hours.
overflowing.
to
the
Take
This
CANNING
be
must
with
done
for
cool.
one
When
cool, again
Screw
where
aside
hours.
two
or
1
boiling water.
tightly as possible,stand
them
CORN,
"
the
Then
screw
the
covers
air will not
in
put
on
the
on
a
43
as
strike
cool
place
and
put in
covers
to
a
dark, dry place.
LIMA
Select
perfectly
then
uncooked,
tops and
finish
length
same
BEANS.
sound
fill the
lima
jars full
precisely the
of
beans,
cold
of
same
as
the
into
put
Lay
water.
jars
the
on
the
cooking
asparagus,
time.
BEANS.
String
into
the
beans,
boil
boiling water,
jars ready, filled
them
Empty
the
with
fill
and
same
cut
them
in several
fifteen
rapidly
water
warm
minutes.
them
beans, and
the
the
Have
slightlyheat
to
with
quickly
pieces, throw
them.
seal precisely
for fruit.
as
CORN.
Select
and
perfectly fresh
should
remain
never
impossible
if
keep
and
Put
on
down
tops and
house
your
hours.
sufficient
water
done, lift
out
possible.
screw
directed.
lid
Watch
to
the
the
and
keep
full
a
jars and
aside
down.
the
to
Arrange
around
the boiler
the
cool, and
when
in
a
dark, cool
will
and
in
ously
continuthere
is
When
steam.
place.
wash
a
cient
jars suffi-
that
cold
jars
top.
very
boil
covers
not
the
the
of
down
screw
to
volume
canning
in
corn
jar
silk,
It is almost
best, and
very
carefully,seeing
make
Stand
on
and
for
night.
over
Pour
husks
Corn
cob.
Pack
them
screw
put the
water,
three
the
closely,fillingeach
previously
cold
another
in the
freshly picked.
the
as
from
corn
keep, doing
to
not
press
boiler
as
the
carefullycut
the
remove
corn,
as
tightly
give
them
tomatoes
with
keeping.
While
By mixing
in
found
the
of
acid
the
the
Stew
tomatoes
until
of
quantity
and
are
okra, and
or
found
assist in its
boil
corn,
an
directed.
as
be canned
may
for soups.
winter
together,
also make
They
Simply
season.
a
cook
all
them
in
previouslydirected.
as
can
half
about
slowly
add
TOMATOES.
tomatoes
the
preservation.
thickness, then
proper
a
valuable
very
delightfulscallop for
together and
to
will
difficulty
quickly alone,
ferments
corn
AND
GUMBO
Gumbo,
little
very
jars to overflowing,seal
Fill the
hour.
corn
seems
tomatoes
sufficient
a
TOMATOES.
AND
CORN
be
VEGETABLES.
COOK
TO
HOW
144
TOMATOES.
Scald
the
and
tomatoes
the
remove
skins.
porcelain-linedkettle, bring slowly
a
Put
thirtyminutes.
the lids and
stand
in
lids and
keep
them
the
easiest
of all
boiling hot
them
a
place.
in
dark, dry
a
to
boil, simmer
a
the
into
When
cool
Put
cold
jars,fasten
again
screw
Tomatoes
closet.
are
vegetables to keep.
PEAS.
Shell
freshlygathered
Fill
jars uncooked.
preciselythe
same
as
the
wash
peas,
jars with
lima
them
cold
and
put
water
and
in
the
finish
beans.
CITRON.
Pare
the
off the
seeds, then
outer
skin,
divide
cut
each
the citron
half
into
in
a
halves, remove
number
of
small
CANNING
These
pieces.
to
five
every
stand
aside
water,
soak
Make
This
skim.
and
is
syrup
and
hours
two
root
cut
the
syrup
the
jars and
and
four
or
teaspoonful
the
cold
into
pounds
of
fruit.
and
citron
lift it
then
add
half
ounces
until
simmer
carefullywith
Stand
in the
from
strained
the
of
gently
the
When
yellow rind
the
Boil
boiling water.
Then
Boil
granulated
of
one
juice
ginger
green
minutes
ten
hot
and
hardens, put it,cold, into jars. Bring
the
again to
in
keep
a
rind
boil, strain
the
over
Cover
citron.
dark, dry place.
be
may
preserved
in
precisely the
manner.
same
RHUBARB
Wash
inch
young
long.
Do
three-quartersof
rhubarb
not
and
cut
peel. Weigh,
pound
a
JAM.
of
it into
pieces
and
each
to
about
pound
granulated sugar.
porcelainkettle, bring slowly to boiling point,
and
in
water,
fresh, cold
one
large platters.
slices.
salt
boiling water, add
pounds
a
of
cold
three
water
of
in the
and
cup
Drain, throw
quarts
syrup,
one
citron
Watermelon
a
with
half
Chip
the
left
again.
straw.
a
or
until wanted.
the
When
cover
of
a
fifteen
harden.
thin
into
aside
stand
with
add
lemons,
two
half
a
spread on
to
large lemon,
of
and
perfectlyclear put
skimmer
sun
drain
two
is to
pierce it
can
with
the
quarts
and
and
one
Cover
boiling point.
to
half
a
crisp,dissolve
them
from
syrup
and
Drain,
145
fancy shapes
jar, add
citron.
in two
alum
bring
a
sugar,
a
wish
fifteen minutes
water
you
of
into
cut
stone
a
JAM.
hours, changing
two
and
be
may
hours.
five
powdered
citron
in
pounds
If you
times.
of
pieces
them
Put
plain.
RHUBARB
"
stir
continually three-quarters of
jars and
hermetically seal, or
tied with paper.
ID
This
makes
an
it will
excellent
hour.
keep
pies in
in
one
allow
Put
it in
then
boil
Put
this
tumblers
winter.
146
COOK
TO
HOW
VEGETABLES.
pumpkins
Late
best
are
be
may
preserves
made
fine
a
halves, then
weigh
these
pound
of
each
Now
fruit.
of
If you
to
use
into
put them
and
hour
an
in
stand
crisp and
the
as
in tumblers
the
not
the
acidityof
the
quantity of
allow
one
juice to
and
pumpkin
chips
over
them,
then
In
night.
the
of
fruit
slowly,
form.
Skim
When
the
the
put
through
nel
flan-
same
a
and
pour
as
jelly.
all
kinds,
JELLIES.
JELLY.
has
nothing
No
sugar.
sugar
cook
boiling water,
tie up
der,
ten-
skimmer, and
syrup
jellywill reallyanswer
the
pound
the
their
a
morning
slowly for
surface.
carefullywith
lemon
becomes
carefullyand
the
large
the
cook
the
sary
neces-
on
the
pumpkin
to
nice,
out
squeeze
the
cold
one
lemon
comes
APPLE
for
pound
one
gillof
lose
When
chips.
shavings,
it is not
from
and
of
or
wrung
rind
squeezer
strain
it into
cut
dozen
lemons
Stir
jars;
been
keep
several
break
scum
or
has
recipe
one
until the
or
FRUIT
One
each
to
place over
done, lift them
them
over
cool
the
are
it
sugar
quarter,
chips
that
the
Spread
pieces must
bag
thin
Secure
transparent.
frequently as
strips into
porcelain-linedkettle, and
a
a
outer
glass lemon
a
a
the
allow
require
platters,sprinkle the
juice;
the
cut
Pare
them.
pare
off
strips,pare
it will
as
will
pumpkins
as
deep yellow color,
a
granulated sugar.
pound
juice.
of
shavings,and
ripe lemons,
in fact the
and
year.
narrow
the seeds.
remove
winter,
in
ripe one,
into
this purpose,
for
the
perfectlywell during
Select
CHIPS.
PUMPKIN
PRESERVED
to
one
matter
for
whatever
what
to
do
kind
of
pint of juice.
as
with
jelly,
148
edges dry, dip
the
and
is
satisfactory. Jelly in
never
proof
will
forever.
keep
Cut
crab
the
in
weigh, put
allow
same
as
for
cooling
forms
a
CRAB
APPLE
apples
into
of
a
small
put
a
out
all the
of
halves, then
fire.
twenty
not
to
oven
into
paper,
All
it.
quarters,
five
pounds
preciselythe
finish
stirringuntil
to
Turn
the
and
in
sugar
hastilyat
dissolves.
the
allow
the
dishes
sugar
the
squeeze
pound
one
juice
end
Dip
should
and
a
over
a
stand
be very
tumblers
liquid carefullyand
into
in
continuously
of twenty
the
top
Then
boiling point
to
earthen
the
and
jellybag
Turn
the
soft.
are
in
berries
cover
juice rapidly and
this time
it in
Watch
the
water,
juice and
bring
sugar
By
a
pint.
one
Boil
in
the
Put
berries
the
this
Measure
the
heat.
cold
of
jelly and
for
best
are
ripe.
time
a
kettle
minutes.
water.
kettle
a
sugar
Put
brown.
in hot
for
each
to
and
over
slowly until
juice.
porcelain-lined
the
air-
own
JELLY.
than
quantity at
granulated
brisk
in
heat
jar and
the
its
JELLY.
blackberries
under
jar,stand
stone
of
rather
be
it
hands
my
apple jelly.
uncultivated
should
mend
recom-
recipe.
BLACKBERRY
The
not
closet is best
Proceed
water.
ing
cover-
a
top, like
porous
porcelain kettle, and
a
pint
one
this
after
made
be
can
jellies
In
dark, cool
A
I do
just
stretches
forms
paper.
then, if it has
and
cover,
skin.
brandied
with
and
water
and
the
and
moistening
it shrinks
bladder
tight as
jellycovered
This
again
fastened
in
sponge
paper.
it dries
as
smooth
as
thoroughly
are
paste-brushor
a
and
paper,
tops
top of the
the
moisten
the
After
tumblers.
VEGETABLES.
COOK
TO
HOW
as
hot,
minutes,
quickly
soon
as
it
BRANDIED
boil, take
to
goes
this
follow
you
the
If, on
the
the
fruit is very
your
jellywill
Currant,
the
fire and
hand,
the
has
ripe, or
been
In
will become.
and
grape
in
be
all
and
made
the
pulp,
the
inch
into
turn
mind
your
a
longer
fact,it
will
jellymay
be
same
it is
well
tried.
day
or
boil
you
If
longer,
it the
become
syrup.
made
in
four
to
cisely
pre-
make.
to
pear,
is the
JELLY.
Put
in
of rhubarb.
finish
and
paring,
them
cut
porcelain kettle,allowing
a
pounds
jellybag
a
apple jelly,and
as
stalks,and, without
long.
of water
pint
one
up
JELLY.
jellies,
except
wipe
pieces an
If
manner.
RHUBARB
Wash
tumblers.
been
the
49
sure.
picked
firm, and
be
never
same
of
is
it has
recipe, as
damson
should
hardest
fill the
fail,make
you
PEACH
This
1
recipe carefullysuccess
fault of
liquid it
more
the
from
other
not
PEACHES.
Boil
to
preciselythe
a
soft
same
as
apple jelly.
BRANDIED
large white
Take
ripe.
Scald
let stand
then
dry.
over
them
take
them
the
tops
of
peaches.
the
make
and
Boil
a
and
syrup
rub
a
jars
the
half
skim.
till tender.
the
cold.
jars;
aside
Take
to
with
soft cloth
let
from
syrup
pint
of
Put
the
water
cool
; when
perfectly
each
Tie
and
one
paper
put in
cold,
mix
two
or
of
lated
granu-
pound
in this syrup
peaches
out, drain
until
pound
to
and
scalding,
for
one
over
cover
brandy.
remain
not
this
Repeat
with
cover
and
peaches,
boiling water,
over
becomes
and
stone
Then
sugar,
Stand
by pouring
out
into
Put
free stone
yellow
or
till the water
weeks.
simmer
PEACHES.
of
and
glass jars.
equal
quan-
HOW
150
tities of
Pour
this
is cold
bottom
of
and
wash
in clear
cold
cask
the
water
taste, this way
of
be
be
and
same
twice
or
place.
another
fixed
preserving beans
soak
as
cisely
pre-
in
put
the
layer
precisely
winter, when
water
once
pour
in salt
packed
should
the
brandy,
BEANS.
In
cook
the
cool, dark
a
is, a layer may
in cold
Then
water.
of
cook
When
jars.
layer of salt,then
the
thoroughly
in
be
may
saltingcucumbers.
changing
my
a
of
top
for
as
that
;
in
STRING
string beans
cask, then
a
keep
AND
peaches.
them,
pare
equal quantity
an
LIMA
The
same
it
cucumbers
beans.
To
with
the
put away.
them
place
peaches, seal, and
beans
use,
had
you
and
up
syrup,
PICKLE
like
to
mix
the
over
Lima
tha
in which
brandy
in the
TO
of
VEGETABLES.
prefer the peaches pared, simply
tender
syrup
COOK
peaches, tie
the
If you
until
and
syrup
over
TO
ready
night
over
fresh
while
bles,
vegeta-
cooking.
is far better
than
canning.
Green
the
same
The
following is
in
precisely
a
list of
vegetables and
their
season
for
"
Artichokes
and
Cauliflower
"
August.
August.
September.
"
cabbage
Celery
and
July
"
July
"
Cabbage
Red
prepared
manner.
pickling :
Beans
be
sliced, may
tomatoes,
September.
"
August
"
October
Cucumbers
Martynias
and
July
"
July
"
Musk-melon
and
to
and
and
September.
November.
the
middle
of
August.
August.
cantaloupe
"
First
September.
Nasturtiums
"
August
and
September.
to
the
middle
of
CANTALOUPE.
SPICED
Onions
August.
"
October.
Parsley
"
Peppers
August.
"
September.
Tomatoes
(green)
Tomatoes
(ripe) August.
"
"
Walnuts
part of June,
Latter
"
first week
the
in
allow
pounds
pounds
4
^
off
ounce
:
the
the
quantity, weigh
sufficient
remove
the
rind.
When
halves,
in
sections, take
thin
seeds, then
each
to
cut
have
you
and
pieces
a
seven
"
of
sugar,
of
ginger root,
I
pint of vinegar,
I
teaspoonfulof ground cloves,
y^ teaspoonfulof ground
the
Mix
each
vinegar
small
a
in
the
the
fire,and
cool
from
the
again
to
and
nine
until
when
Take
cantaloupe.
a
place
at
over
Next
night.
in
and
aside
drain
and
consecutive
until
heat
the
perfectly tender,
must
be
a
boiled
slices.
this
as
last
small
down
drain
stand
all the
kettle
the
over
The
the
quantity
at
a
do
the
a
aside
liquor
it
bring
following
boil
until
kettle
cantaloupes
before, and
day
the
boiling add
fire and
day,
and
sugar
Stand
are
day.
syrup
The
days.
put
spices, and
the
porcelain
a
Pour
next
the
add
the
from
once"
parts;
the
Put
contents
boiling point.
stand
liquor
into
cut
the
cantaloupes
the
swell.
spices to
and
four
into
porcelain-lined kettle,
a
ginger root, scraped
over
mace.
muslin, tie tightly,allowing
of
square
for
room
them
divide
and
spices
part in
sufficient
the
July,
of
2
teaspoonfulsground cinnamon,
teaspoonfulsof ground allspice,
2
in
early part
CANTALOUPE.
cantaloupes
the
the
or
form.
walnuts
the
SPICED
Cut
151
ing
morn-
this
for
cantaloupes
time.
thick
syrup
Then
and
152
HOW
just enough
and
tie up
The
for
and
and
COOK
the
cover
VEGETABLES.
fruit.
Put
in
tumblers
jars or
keeping.
following fruits
manner,
sure,
to
TO
be
must
if directions
spiced in preciselythe
carefullyfollowed
are
the fruit will be
perfectlydelicious:
Apples, peaches, cherries, pears,
FLAVORED
same
is
success
"
melon.
plums, quinces, water-
VINEGARS.
CELERY.
^ pound
half
of
celery seed
dozen
the
use
together, put
strain
If the
the
Put
fine
a
to
away
into
preciselythe
thin
same
is made
pint
one
of
teaspoonful
granulated
cloth
flavor
salad
slices,add
as
when
to
white-wine
cork
sauces.
outside
and
cut
proceed
celery seed.
peppers
in
vinegar.
VINEGAR.
I
quart of cider vinegar,
horse-radish
and
vinegar and
the
use
weeks,
VINEGAR.
teacup of grated horse-radish,
the
the
to
you
off the
boiling
to
Bottle
by simply infusing fiftysmall
best
ingredients
for two
day
dressingsand
used, take
are
I
the
salt,
all the
filter.
HORSE-RADISH
Put
of
sugar.
every
or
CHILI
This
i
porcelain-lined kettle, bring
a
celery roots
roots
quart of cider vinegar,
cold, bottle, shake
through
tightly.
celery,
i
celery seed, simply mix
in
When
point.
a
teaspoonfulsof
2
If you
of
roots
or
I
tablespoonfulof
granulated
sugar.
in two
boiling point, add
glass jars,bring
the sugar
and
pour
over
the
vinegar
the horse-
POWDER.
SOUP
radish.
tops
the
on
jars, shake
Strain, bottle, and
week.
one
the
Screw
ONION
1
quart of vinegar,
2
teaspoonfuls of
153
seal, and
once
it is
day
a
ready
to
for
use.
VINEGAR.
granulated
I
teaspoonfulof salt,
2
large onions.
sugar.
the
Grate
stand
two
shake
every
day
for
onion
a
Turn
strain
through
delicate
very
used
be
may
in
tarragon
cider
Cover
Cork
bottle
Shake
frequently.
flannel
bag.
in
a
cool
This
fish
Pour
into
one
with
into
bottles,
cloth,
fine
a
let
and
meat
sour
is desired.
small
of
cup
quart
a
stand
and
strain
Then
and
freshly gathered
of
aside
good,
weeks.
two
through
squeeze
bottles,cork,
cold
seal
and
a
keep
place.
vinegar
is
addition
agreeable
an
to
all salads
and
sauces.
SOUP
Take
of
each
one
then
pound
bottle
One
lemon
and
in
POWDER.
peel, thyme,
sweet
Dry carefullyon
ounce.
drachm
one
soup.
flavor
bottle
leaves.
vinegar.
sugar,
VINEGAR.
wide-mouthed
a
for salads
onion
TARRAGON
Put
salt and
vinegar.
weeks,
two
vinegar
where
dishes
the
the
seal.
bottle, cork, and
This
add
and
hours
them
with
onions, mix
a
mortar
and
rub
in
paper
through
(one teaspoonful) of
and
marjoram
a
a
parsley
warm
oven,
fine sieve.
powdered
Add
celery seed,
cork.
teaspoonfulof
this may
be
added
to
each
quart of
154
HOW
TO
COOK
HOW
It is of
the
seasoned
food
encourage
do
During
highest
of
state
be done
the
dirt, cut
to
on
off the
brown
heat
dries
Care
must
this also
When
bottles
cold
off
be
going
into
each
taste
French,
than
For
also
with
them,
and
or
others, in white
Peaches
fall
are
flowers,and
a
for
ing
morn-
dust
on
and
of
squares
dry quickly,
be
almost
brown
the
tasteless.
scorch,
or
the stems,
or
put them
be
must
they
as
of
dish
serving and
of
they
and
and
outside,
to
the
powdered
are
are
greater
not
dipped
is
sugar
in
bunches
being
passed
fondant,
at
sugar.
pretty basket, decorated
there
only
decorations.
whole, without
powdered
a
much
arrangements
served
are
in
and
use.
The
egg
sweat
the
into
perfectly
will
serving fruit,exhibit
sometimes
here
not
the
FRUIT.
method
served
do
SERVE
small
of
will
should
dry gradually
jar plainly on
or
instance, strawberries
stemmed,
they
bottles
wanted
when
the
to
from
the
the Americans.
better,but
This
from
their
before
just
oven,
tightly. They
bottle
when
warm
allowed
they
the leaves
TO
The
If
a
herbs
in
are
dried.
the
wise
other-
flavor.
cork
confusion
save
in
and
jarsand
Mark
and
portant
im-
languid
not
juices and
thoroughly
spread
that
destroys the
or
and
them
taken
herbs
well
as
the
perfectlydry day, early in
aroma
dry, pick
of
gathered
flavor.
the
back
be
are
he would
when
Cleanse
Put
the
before
sour.
a
seasoning
when
eat
summer,
be
roots
paper.
preserve
to
should
food
and
perfection, full
after sundown.
or
that
They bring
one
flowering,they should
always
HERBS.
Herbs
itself.
appetite and
so.
DRY
importance
palatable.
the
as
TO
utmost
and
VEGETABLES.
of their
own
with
leaves.
156
be
HOW
small
in
fruit is to
glass dish,
have
minutes
before
serving
A
pretty way
of
very
the
in
heaped
mound
a
VEGETABLES.
glassdish.
pretty
a
COOK
five
about
sugared
arranged
TO
whipped
of
centre
with
cream
time
and
to
serve
large,flat
a
fruit around
the
it.
TO
Shell
perfectlydry
(one gill)of
wire
until
long
a
its
prevent
all
the
If
quickly it
the
into
corn
the
corn,
corn
must
melted
salt and
of
way
with
butter
in
a
form
into
corn,
or
a
a
it is
ready
in that
and
syrup,
quarter of
to
and
stirring all
vanilla
may
lightly,take
press
gently in
greased paper
be
the
about
to
to
dry
and
and
more
the
per,
popabout
ready
slowly over
fork.
The
Dust
is the
This
prefer it
more
ened
moist-
indigestible.
more
Pop
the
syrup
in
A
few
the
a
of
a
ball.
they
are
directed,
as
fine stream
lemon
Grease
your
of
these
Stand
ready
the
to
use.
turn
the
over
of
drops
water
should
This
skim.
corn
syrup.
gillof
one
tablespoonfuls
two
form
shake
being oily.
and
sugar
minutes,
while.
added
the
of
syrup.
the
fire
BALLS.
five
pour
hot
and
this
Some
it is
square
shake, exposing
wooden
a
a
corn
open
; pour
cupful
pop
better
serve.
case
pound
a
Boil
thick
rather
bowl
the
Have
serving pop-corn.
saucepan.
a
scorch
ceases
with
POP-CORN
Put
to
bowl.
a
clear
a
begins
thoroughly greased without
be
wholesome
popping
stirring constantly
lightlywith
it
over
air, the
large
a
it
rapidly you
the
the
half
popper,
it will
more
to
When
pops.
corn
as
hot
corn
tablespoonfulsof
two
soon
fire is too
of
the
turn
as
The
about
Shake
handle.
popping.
sides
Put
ordinary
an
thoroughly dry, and
rapidly.
CORN.
pop-corn.
in
corn
with
pan
POP
corn
balls
juice
hands
and
on
a
BILLS
OF
BILLS
It is
have
bills of
for
for them
arranged
luncheon
the
everyday
of
announcement
An
and
be
light
soup
heavy
should
bill
and
be
should
be
and
of
gherkins,
vegetables
for
with
always
to
lettuce
fish.
extra
implies
both
If
or
not
be
Peas
French
soup,
kind
to
remain
table
until
than
feel
not
Rice
fact, one
two
it absolutely
and
can
for
serve
chervil, omitting potatoes
potatoes.
croquettes,
be
any
served
small
dressing.
birds
Small
Light
the
may
chicken
same
be
;
trees,
en-
patties,may
meat
at
tirely.
en-
lamb
tops accompany
with
the
is much
chicken,
or
dishes
the
on
more
do
In
ishes
Rad-
such
placed
potatoes.
spoiled
or
the
some
and
serve
asparagus
may
of
a
more
cucumbers.
be
veal.
clear,
a
precede
allowed
serve
A
wants
one
olives
and
should
dinner, and
course
Never
with
and
reed-birds
and
a
lamb^ mutton
sweetbreads,
as
Black-birds,
with
with
peas
should
the
the
two
follow.
Potatoes
course,
spinach
such
follow
one
any
either
Green
and
dessert.
fare
is to
almonds,
soup,
prefer it
course
only
fish,also sliced
taste, I
with
than
living family,
oysters
raw
fish.
salted
after the
appropriate
veal
pany
com-
elegant
instance, heavy soup
appetizers, should
necessary
own
a
standpoint,
proper
of
lunch.
or
by
with
served
is cleared
more
dinner
followed
immediately
table
to
means
large dinner
a
fare, let
considered
are
assistants
more
bill
always precede
small
a
elaborate
this
guests
For
where
served
soup
as
well
a
healthful
discrimination.
never
To
guides
act
a
be
never
two
or
and
appropriate
taste
as
to
rate
elabo-
more
as
to
table.
the
plates at
second
table.
one
intended
are
should
family
well
as
Still,from
dinner.
or
company
the
first
housekeepers
to
simple,
ordinary family tables,the
the
my
FARE.
few
a
The
fare.
luncheon
as
OF
I57
great convenience
of
frequently
FARE.
time.
served
croquettes
158
and
BILLS
cutlets
lobster
duck, wood-cock,
with
cheese.
cracker
and
a
following bills
of
be
a
in
in the
a
the
of
middle
water
it.
always
necessary
so
that
This
supper.
macaroni
accompanying
it is not
arranged
are
With
by itself,a
course
alone
cheese
supper
and
dining
dine
salad
fare
luncheon
persons
who
and
baked
dish, especiallyduring the heated
meat
a
the
this way.
partridge,serve
or
bit of
breakfast
For
have
snipe
small
FARE.
delightful served
are
Let
OF
the
will
The
term.
each
to
day
tains
con-
accommodate
day and
those
also
evening.
SPRING
BILLS
FARE.
OF
Breakfast.
Sliced
Oranges,
Oatmeal, Sugar
Fried
Brook
and
Cream
Plain
Trout,
Stewed
Rice
Omelet,
Potatoes,
Coffee,
Waffles,
Lunch.
Lamb
Broiled
Chops,
Parker
Tomato
House
Mayonnaise
of
Wafers,
Preserved
Sauce,
Rolls,
Salmon,
Cheese,
Wine
Ginger,
Biscuit,
Tea.
Dinner.
Cream
Braised
Beef's
of
Asparagus Soup,
Potato
Tongue,
Puff,
Buttered
Spinach, Egg Sauce,
Lettuce
Salad,
French
Dressing,
Wafers,
Cheese,
Orange
Bavarian
Cream,
Coffee.
Supper.
Thin
Slices
of Cold
Milk
Water-cress,
Tongue,
Honey,
Biscuit,
Gingerbread,
Tea.
Beets,
BILLS
SPRING
FARE.
OF
159
Breakfast.
Baked
Bananas,
and
Hominy, Sugar
Panned
Milk,
Shirred
Beefsteak,
Plain
Eggs,
.
Coffee.
Muffins,
Lunch.
Cutlets, Cream
Fish
Sliced
Sauce,
Toasted
Cucumbers,
Wafers,
Fruit,
Stewed
Cheese,
Tea.
Dinner.
Herb
Boiled
Boiled
of
Leg
Soup,
Mutton,
Caper Sauce,
Stewed
Rice,
Salad
of
Tomatoes,
Water-cress,
Cheese,
Wafers,
Caramel
Pudding,
Coffee.
Supper.
Thin
Slices
of
Cold
Potato
Mutton,
Preserved
Cranberries,
Roll,
Apees,
Tea.
Russian
Breakfast.
Stewed
Wheat
Broiled
Rhubarb,
Granules, Sugar
and
Cr^am,
Beauregard Eggs,
Ham,
French
Rice
P"ied
Potatoes,
Coffee.
Mufifuis,
Lunch.
Fried
Cold
Lemon
Water-cress,
Oysters,
Slaw,
Cheese
Souffle,
New
Jelly,
Tea.
York
Cookies,
l6o
OF
BILLS
FARE.
Dinner.
Clear
Roasted
Green
with
Soup
Peas,
Cranberry Jelly,
Chicken, Giblet Sauce,
Bermuda
Cauliflower,
Parsley Sauce,
Potatoes,
Asparagus
Toast,
String Beans,
of
Salad
on
Cheese,
Fairy Toast,
Wafers,
Coffee.
Supper.
Milk
Salad,
Chicken
Biscuit,
JellyCake,
Rolled
Preserves,
Tea.
'
Breakfast.
Shaddocks,
Farina, Whipped
Moulded
Cream,
Saratoga Potatoes,
Kidney,
Stewed
Spanish Omelet,
Coffee.
Pop-overs,
Lunch.
Deviled
Oatmeal
Clams,
Fritters,Powdered
Banana
Dover
Wafers,
Sugar,
Cocoa.
Cake,
Dinner.
Puree
Irish
of
Vegetables,
Boiled
Stew,
Sliced
Rice,
Cucumbers,
Oyster Salad,
Cheese,
Wafers,
Rhubarb
Pie,
Coffee.
Supper.
Fricassee
Canned
of
Oysters, Tea
Rolls,
Water
Peaches,
Tea.
Crackers,
FARE.
OF
BILLS
SUMMER
i6i
FARE.
OF
BILLS
SUMMER
Breakfast.
Cantaloupes,
Oat
Whipped
Flakes,
Broiled
Sauce,
Cream
Tomatoes,
Cream,
Potatoes,
Fried
Coffee.
Toast,
Lunch.
Brown
Crabs,
Deviled
Tomatoes,
Sliced
Iced
Cream,
Strawberries and
Bread,
Tea
Dinner.
JulienneSoup,
Cream
Spring Chicken,
Panned
Potatoes,
New
Asparagus,
Peas,
French
Salad,
Lettuce
Sauce,
Dressing,
Wafers, Cheese,
Strawberry
Coffee.
Ice Cream,
Supper.
Lobster
"
Milk
Terrapin*Style,
Biscuit,
Cake,
Fruit,
Tea.
Breakfast.
Iced
Wlieat
Fried
Black
Strawberries,
Sugar
Granules,
Cream
Parsley Omelet,
Bass,
Stewed
Plain
and
Potatoes,
Coffee.
Muffins,
Lunch.
Creamed
Stuffed Potatoes,
Sweetbreads,
Thin
Bread
Sugared Raspberries,
II
and
Butter,
Lemonade.
1
62
BILLS
OF
FARE.
Dinner.
Sand
Clams
the
on
Half
Shell,
Spring Lamb,
Mint
New
Potatoes,
Peas,
Baked
Lettuce
Sauce,
Tomatoes,
Salad,
French
Dressing,
Wafers,
Cheese,
Frozen
Fruit,
Coffee.
Supper.
Sheep's Tongues
in
Water-cress,
Jelly,
Thin
Bread
and
Butter,
Iced
Sugared Fruit,
Tea.
Breakfast.
Iced
Boiled
Currants,
Rice,
Sugar
Corn
Oysters,
Broiled
and
Cream,
and
Butter,
Tomatoes,
Pop-overs, Coffee.
Lunch.
Mayonnaise
of Salmon
on
Lettuce
Leaves,
Brown
Bread
Sugared Berries,
Lemonade.
Dinner.
Cantaloupes,
Breaded
Tomato
Cutlets,
Peas,
Sauce,
String Beans,
Buttered
Mayonnaise
of
Beets,
Cauliflower,
Cheese,
Wafers,
Raspberry Water-ice,
"*
Coffee.
Supper.
Clam
Sliced
Fritters,
Tomatoes,
Sponge Fingers,
Sugared Fruit,
Tea.
1
64
BILLS
OF
FARE.
-
Dinner.
Puree
Roast
Carrots,
Olive
New
Boiled
of
Duck,
Sauce,
Turnips, Browned,
Corn
Rice,
Mayonnaise
of
Pudding,
Tomatoes,
Wafers,
Cheese,
Peach
Short
Cake,
Coffee.
Supper.
Stewed
Oysters,
Hot
Cold
Bread,
Slaw,
Sugared Fruit,
Berwick
Sponge Cake,
Tea.
Breakfast.
Baked
Moulded
Apples,
Farina,
Fried
Whipped
Perch,
Ham
Plain
Boiled
Cream,
Omelet,
Potatoes,
Coffee.
Johnny Cake,
Lunch.
Beef
Peas,
Croquettes,
Sliced
Tomatoes,
Sugared Peaches,
Tea.
Dinner.
MaiTow
Roasted
Shoulder
of
Ball
Soup,
Brown
Veal,
Squash,
Scalloped Potatoes,
Browned
Lettuce
Sauce,
Parsnips,
Salad,
French
Dressing,
Cheese,
Wafers,
Ice
Cream,
Coffee.
Supper.
Sardines
on
Slices
Toast,
Tomato
Salad,
Sugared Fruit,
Marvels,
Tea.
of Lemon,
WINTER
BILLS
OF
FARE.
1
65
Breakfast.
Stewed
Pears,
Oatmeal,
Sugar
Broiled
Tomato
Chops,
and
Cream,
Sauce,
Saratoga Chips,
Boston
Brown
Coffee.
Bread,
Lunch.
Sweetbread
Cream
Cutlets,
French
Breakfast
Cucumber
Sauce,
Rolls,
Salad,
Cantaloupes.
Dinner.
Bisque
Fillet of
Larded
Potato
of
Oyster,
Beef,
Mushroom
Baked
Croquettes,
Sorrel
French
Salad,
Sauce,
Tomatoes,
Dressing,
Wafers,
Cheese,
Frozen
Peaches,
Coffee.
Supper.
Thin
Slices
of Cold
Sauce
Meat,
Potato
Tartare,
Salad,
Sugared Fruit,
New
England
Loaf
Cake,
Tea.
WINTER
BILLS
OF
FARE.
Breakfast.
Oranges,
Oatmeal,
Broiled
Salt
Sugar
Mackerel,
Stewed
Fried
Indian
and
Cream,
Parsley Sauce,
Potatoes,
Omelet,
Mush,
Syrup,
Coffee.
Lunch.
Oyster Omelet,
Peas,
Thin
Molasses
Wedding
Cake,
Bread
and
Butter,
Cocoa.
1
66
FARE.
OF
BILLS
Dinner.
Puree
Roasted
Celery,
of
Lettuce
Beets,
Buttered
Turnips,
Stewed
Pudding,
Yorkshire
of Beef,
Rib
Baked
Potatoes,
Salad,
French
Dressing,
Cheese,
Wafers,
Apple Tart,
Coffee.
Supper.
Fried
of
Mayonnaise
Oysters,
of
Compote
Cabbage,
Sponge Fingers,
Apples,
Coffee.
Breakfast.
Baked
Pears,
and
Sugar
Granules,
Wheat
Broiled
Potatoes,
Fried
French
Rice
Bearnaise,
Sauce
Steak,
Cream,
Coffee.
Crumpets,
Lunch.
Creamed
Potato
Fish,
Patties,
Chicken
Wafers,
Ginger,
Preserved
Puff,
Tea.
Russian
Dinner.
Roasted
Loin
of
with
Soup
Clear
Croutons,
Apple Sauce,
Pork,
Mashed
Stewed
Potatoes,
Turnips,
Browned
Salad,
Lettuce
Cabbage,
French
Dressing,
Cheese,
Wafers,
Cerealine
Blocks
with
Jelly,
Coffee.
Supper.
Ham
Croquettes,Tomato
Thin
Stewed
Bread
and
Sauce,
Butter,
Oatmeal
Fruit,
Tea.
Wafers,
1
FARE.
OF
BILLS
WINTER
67
Breakfast.
Stewed
Cream,
and
Sugar
Oatmeal,
Broiled
Apples,
Bacon,
Sheeps' Kidneys,
Omelet,
Rice
Coffee.
Johnny Cake,
Lunch.
Chipped Beef,
Beauregard Eggs,
Rolls,
House
Parker
Grapes,
Tea.
Dinner.
*
Calf
Soup,
Head
s
Giblet
Turkey,
Roasted
Cranberries,
Stewed
Baked
Fritters,
Oyster Plant
Sauce,
Potatoes,
Sweet
Browned
Mayonnaise
Potatoes,
of
Celery,
Cheese,
Wafers,
Pudding,
Plain Plum
Coffee.
Supper.
Fried
Cream
Chicken,
Gravy,
Waffles,
Canned
Lady Cake,
Peaches,
Coffee.
Breakfast.
Grapes,
Broiled
Cream,
Whipped
Oatmeal,
Shirred
Ham,
Potatoes,
Hashed
Rice
Coffee.
Muffins,
Lunch.
Cream
Boudins,
Sauce,
Stuffed Potatoes,
Hot
Gingerbread,
Cocoa.
Eggs,
1 68
FARE.
OF
BILLS
Dinner.
Bean
Dried
without
Soup
Meat,
Rock, Egg Sauce,
Baked
Pickles,
Cucumber
Peas,
Potatoes,
Boiled
Oyster Plant,
Cabbage,
of
Mayonnaise
Sauce,
Cream
Cheese,
Wafers,
Orange
Bavarian
Cream,
Coffee.
Supper.
Oysters,
Raw
Canned
Milk
Salad,
Chicken
Biscuit,
Crackers,
Fruits,
Coffee.
BREAKFASTS.
WEDDING
Spring.
Bananas,
Baked
Shad,
Broiled
Parisienne
Lamb
Breaded
Sauce,
Potatoes,
Chops,
French
French
Sauce,
Tomato
Rolls,
Cutlets, Cream
Sweetbread
Fricassee
Roe
Sauce,
Peas,
Cerealine
of Chicken,
Blocks,
Coffee.
Muffins,
Summer.
Melons,
Fried
Brook
Stewed
Broiled
Sauce
Trout,
Tartare,
Potatoes,
Cream
Spring Chickens,
Peas,
Baked
Woodcock,
Macaroni,
Mayonnaise of Tomatoes,
Fiozen
Peaches,
Coffee.
Gravy,
169
LUNCH.
Autumn.
Peaches,
Sugared
Fried
Sauce
Oysters,
Olives,
Broiled
of
Birds
on
Mushroom
Sauce,
Croquettes,
Cranberry Jelly,
Toast,
Cucumbers
of
Mayonnaise
French
Chow,
Beef,
Potato
Reed
Chow
Gherkins,
Tenderloin
Tartare,
Tomatoes,
and
Coffee.
Rolls,
Winter.
Bouillon
,
Broiled
Sardines
on
Toast, garnished with
Water-cress
and
Slices
of
Lemon,
Baked
Sweetbreads,
Peas,
French
Venison
in
Rolls,
Chafing-dish,
Currant
Baked
Jelly,
Macaroni,
Waffles,
Honey,
Coffee.
LUNCH.
Spring.
Raw
Oysters on
Bouillon
Cusk
k la
Cups,
Potato
Sweetbread
Chicken
in
Shell,
Creme,
French
Small
Half
Puff,
Rolls,
Patties,
Croquettes,
Lettuce
Water
Cheese
Orange
Biscuits,
Ramakins,
Souffle,frozen.
Fruit,
Coffee.
Salad,
FARE.
OF
BILLS
170
Summer.
Glasses,
in Punch
Sherbet
Orange
French
Frogs' Legs,
Potatoes
Salad
Tomato
with
Garnished
and
Radishes
Blossoms,
Nasturtium
Cheese,
Toasted
Frozen
Sauce,
Cream
with
Tartare,
Sauce
Spring Chickens,
Broiled
Almonds,
Salted
Gherkins,
Olives,
Peas,
Strawberries,
Coffee.
Autumn.
Bouillon,
Deviled
Celery,
Olives,
Crabs,
Sauce,
Sweetbreads, Tomato
Baked
Rolls,
House
Parker
French
Croquettes,
Chicken
Salad,
Shrimp
Cheese
Frozen
Peas,
Fingers,
Peaches,
Coffee.
Winter.
Half
Oysters on
Raw
Shell,
Bouillon,
Lobster
Cream
Cutlets,
Almonds,
Sauce,
Biscuits,
Milk
Broiled
Salted
Olives,
Gherkins,
Mushroom
Fillet of Beef,
Sauce,
Peas,
Sherbet,
Shaddock
Quail
on
Toast,
Baked
Lettuce
Salad,
Brown
Sauce,
Macaroni,
French
Dressing,
Neufchitel,
Wafers,
Coffee
Whipped Cream,
Jelly,
Bonbons,
Fruit,
Coffee.
FARE.
OF
BILLS
172
Dinner.
Bisque Soup,
Mock
Celery,
Salted Almonds,
Sweet
Salad
of
Potato
Croquettes,
French
String Beans,
Dressing,
Cheese,
Wafers,
Pudding
Batter
Sauce,
Cream
Cabbage,
with
Blackberries,
Canned
Hard
Sauce,
Cream
Sauce,
Coffee.
SUMMER.
Breakfast.
Strawberries,
Molded
Farina, Sugar
and
Cream,
Tomatoes,
Broiled
Coffee.
Muffins.
Lunch.
Fried
Sliced
Egg Plant,
and
Bread
Brown
Butter,
Cauliflower,
of
Mayonnaise
Tomatoes,
Cheese,
Wafers,
Tea.
Iced
Dinner.
Asparagus Soup,
Macaroni
Tomato
Croquettes,
Sauce,
Stuffed Potatoes,
Macedoine
Salad,
Cheese,
Wafers,
Strawberries,
Frozen
Coffee.
Supper
Com
Brown
Fritters,
Sliced
Fruit,
Bread,
Tomatoes,
Wafers.
173
MENUS.
VEGETARIAN
AUTUMN.
Breakfast.
Melons,
Fried
and
Sugar
Oatmeal,
Cream,
Catsup,
Tomato
Squash,
Water-
cress,
Coffee.
Gems,
Gluten
Lunch.
StufFed
Raw
Egg. Plant,
Lettuce, Peppers,
of
Salad
Tomatoes,
Fruit.
Dinner.
of
Cream
Stuffed
Baked
Corn
Soup,
Lima
Tomatoes,
Boiled
Cauliflower
Cream
with
Sauce,
French
String Beans,
Dressing,
Cheese,
Wafers,
Pudding,
Peach
Beans,
Rice,
Sauce,
Hard
Coffee.
Supper.
Milk
Scalloped Potatoes,
Salad
of
Cucumbers
Compote
of
and
Biscuit,
Tomatoes,
Pears, Wafers,
Tea.
WINTER.
Breakfast.
Baked
Grits, Sugar and
Apples,
Baked
Omelet,
Cream,
Potatoes,
Muffins, Coffee.
Lunch.
Macaroni
Tomato
Croquettes,
Endive
Gingerbread,
Salad,
Cocoa.
Sauce,
BILLS
174
FARE.
OF
Dinner.
SalsifySoup,
Boiled
Caper Sauce,
Cabbage,
Stuffed
Parsnip Fritters,
Canned
Stewed
Potatoes,
Tomatoes,
of
Mayonnaise
Celery,
Cheese,
Wafers,
Apple Pie,
Coffee.
A
DINNER.
THANKSGIVING
SIMPLE
Tomato
Soup,
Butter,
Drawn
Haddock,
Boiled
Fried
French
Roasted
Potatoes,
Chicken, Giblet
Sauce,
Cranberries,
Boiled
Peas,
Rice,
of
Mayonnaise
Celeiy,
Cheese,
Wafers,
Pumpkin
Pie,
Mince
Custard,
Coffee.
A
Raw
Fried
Black
FISH
GENTLEMEN'S
Oysters in
Block
of
Ice,
Parsley Sauce,
Bass,
Potatoes,
Stewed
Lobster
a
SUPPER.
Cream
Cutlets,
Tea
Biscuits,
Mayonnaise
Welsh
of
Salmon,
Rarebit,
Coffee.
Sauce,
DINNER
EMERGENCY
DINNER.
CHRISTMAS
Oysters
Cherrystone
Half
on
Shell,
Clear
Fried
with
Oyster
Turkey,
Wild
Cranberry
Sauce,
Sauce,
Cauliflower,
Rice,
Boiled
Croutons,
Potatoes,
Fried
French
Roasted
Soup
Piquant,
Sauce
Smelts,
175
GOODS.
CANNED
OF
Peas,
Sherbet,
Orange
Potato
Sweet
Croquettes,
of
Mayonnaise
Sauce,
Apple
Goose,
Roasted
Celery,
Edam,
Biscuits,
Water
Plum
Sauce,
Hard
Pudding,
Raisins,
Fruits,
Nuts,
Coffee.
AN
Cream
Boiled
Salt
of
OF
DINNER
EMERGENCY
Mackerel,
of Tomato
CANNED
GOODS.
Soup,
Sauce,
Parsley
Lyonnaise
Timbale
String
of
Cream
Macaroni,
Potatoes,
Sauce,
Beans.
French
Lettuce
French
Salad,
Wafers,
Omelet
with
Peas,
Dressing
Cheese,
Canned
Fruit,
Coffee.
INDEX.
A
MERICAN
'^
salad
Apple
dressing,
salad,
Anchovy
to
can,
spiced,
Artichoke
152
h
13
12
13
ritalienne,
as
basis
a
stuffed,
jardiniere,
14
(k la lyonnaise),
16
pickled,
15
in
la
of
sweet
sprouts,
tomato,
of
forcemeat,
boiled,
22
22
20
butter, 24
case-knife,
with
French,
24
with
Lima,
sauce,
d'hotel,
poulette,
pickled,
German
20
Canned
23
23
corn,
46
19
with
white,
cream,
sautes,
19
style,
fruits,
apples,
140
141
peaches,
141
quinces,
24
quince
177
42
140
cherries,
plums,
21
30
30
griddle,
corn,
pears,
Beet
salad, 131
Beets, boiled,
27
31
blackberries,
22
string,
beef,
corned
21
Cakes,
dried,
and
red,
brown
maitre
la
28
28
Parmesan,
29
red, i la flamande,
23
i
59
with
24
kidney,
i. la
30
stewed,
stuffed,
143
baked,
27
29
lettuce, with
gravy,
pickled,
31
salad, 132
scalloped,
29
in
croquettes,
Beans,
fried,
109
156
pop-corn,
polenta,
26
103
Charleston,
20
Balls, chicken
Bean
25
fare, 163, 164, 165
beans,
soup,
89
potatoes,
loS
CABBAGE,
Barley
60
sprouts
sautes,
Butter
beans, 24
17
168
loi
turnips,
130
BAKED
89
wedding,
25
Brussels
bills
149
potato,
mushrooms,
Browned
18
140
Bo
peaches,
tomatoes,
18
no
Autumn
118
potato.
sweet
^
stewed,
soup,
Boulettes
142
19
salad,
26
Broiled
HoUandaise,
peas,
163, 164, 165
soup,
Borecole,
Broccoli,
17
16
escalloped,
k
bean
Breakfasts,
ambush,
canned,
spring,
Bread,
15
142
boiled,
autumn,
Brandied
(k la vinaigrette),
Asparagus,
for
for
jelly, 148
Blackberry
Blackberries, to can,
13
14
Jerusalem,
24
silver, 25
of fare, 157
Black
14
for
sauce,
25
158, 159, 160
for summer,
161, 162, 163
for winter,
165
Bisque of turnip, 120
109
baked,
Artichokes,
French,
fried,
Bills
140
soup,
cream
pickled,
jelly, 146, 147
Apples,
with
Beets
124
130
140
141
141
142
and
apple,
140
178
INDEX.
Canned
pickled, small ears,
pudding, 47
.^
southern, 46
salted,45
scalloped, 41
Corn,
vegetables, 138
asparagus,
142
Lima
beans, 143
string beans,
citron, 144
corn,
143
tomatoes,
144
and
gumbo
tomatoes,
144
mushrooms, to stew, 61
peas,
stewed,
in
144
tomatoes,
how
peas,
cook,
73
how
with
36
sauce,
potato,
sweet
34
gratin, 36
pickled, 36
stewed, 35
salad, 131
Celeriac, 38
Celery, i la Fran^aise,37
fried, 37
au
jus, 39
stewed, 38
tomato
in stuffed
salad,
sauce,
37
tomatoes,
102
132
112
soup,
vinegar,
152
Chicory
with
Chicken
forcemeat
salad,
Chili
79
Croutons,
iii
Cucumber
catsup,
53
pickles, oiled,52
salad, 132
with
cream
Cucumbers,
fried, 50
in butter, 50
pickled,
sauce,
49
"
52
for pickling, 50,
stewed, 48
stuffed,49
pickled, 53
sweet,
Currant
jelly,149
salted
loi
tomatoes,
white
potato,
39
balls, 109
51
87
jelly,149
DAMSON
Dandelion
salad, 135
German
Dandelions,
Delmonico
Chips, Saratoga, 84
Chowder,
48
com,
82
potatoes,
Christmas, 175
simple Christmas,
Thanksgiving,
Dinner,
potato, 86
Christmas
dinner, 175
dinner, a simple, 171
Citron, 144
Cock-a-leekie, 121
Cold slaw, 32
of foods, io
Combinations
Corn, 143
boiled
cob, 39
on
boiled
in husk, 40
chowder,
48
cold, 42
with
style,55
wilted,54
152
fritters,40
oysters, 46
89
54
mangoes,
Custard,
128
fricasseed
109
141
cream,
vinegar,
135
44,
potato,
Curried
turnip-rooted,38
Chard, Swiss, 25
Cherries, to can,
spiced, 152
42
43
vegetable soups,
Croquettes, bean, 22
106
au
with
dry,
to
Corn-salad,
106
cream
144
42
Corned
beef, with cabbage, 27
Crab apple jelly,148
Crab
salad, 129
salad
Cream
dressing, 125
i, 105
tomato,
42
"
105
English tomato,
Cauliflower, baked,
41
how
to cook, 45
dry
to
hull, 43
to pop,
156
Carrot
marmalade,
34
Carrots, pickled, 33
stewed, 33, 34
Case-knife
beans, 24
Casserole, potato, 87
Catsup, cucumber,
53
cold
over,
griddle cakes,
salad, 134
2,
beans, 46
tomatoes,
Cardinal
No.
tomatoes,
and
gems,
No.
Lima
with
warmed
144
to
42
with
tins, 45
Canning, 138
to pickle, 75
Capsicums,
tomato
112
soup,
143
and
44
a
an
of canned
emergency,
Dock,
narrow,
55
55
sour,
Dredged
171
174
tomatoes,
French,
Dressing,
salad, 124
American
cream
salad,
mayonnaise,
Mrs.
100
124
Rorer's
125
127
salad, 126
salad, 126
oil, 125
salad, without
potato
okra, 65
Dried
bean
corn,
soup,
to
117
cook, 44
goods,
175
i8o
INDEX.
fricasseed
Okra,
with
Omelet
Onion
with
corn,
Pie,
65
Vice, 64
with
tomatoes,
with
peas,
salad,
sweet
Plums,
Pods,
soup,
Poke
120
Porridge, English
croquettes,
114
46
sautes
with
sauce,
Peas,
peas,
113
sauce,
HoUandaise,
lyonnaise, 83
73
with
omelet, 72
d la maitre
how
to
mashed,
panned,
Peach
can,
72
jelly,149
brandied,
Peaches,
to
can,
spiced,
Pepper
Pepper
141
135
mangoes,
sauce,
73
stuffed,
Pickled
cream
turnips, 108
16
carrots,
33
33
peppers,
Pot
au
tomatoes,
Pumpkin,
white
102
ears,
serve
oiled,
baked,
preserved,
52
with
53
for, 50,51
107
88
46
92
146
pie, 91
in
tomatoes,
47
corn,
chips, preserved,
44
52
potato,
corn,
southern
Pickles, cauliflower, 36
Pie,
to
style,89
11,12
Pudding,
sweet,
salted
southern
mashed,
feu, 122
onions, 69
radish
pods, 94
cucumbers,
small,
89
88
Powder,
soup,
153
Proper vegetables
74
small
89
croquettes,
31
parsley,
green
88
roasted,
31
81
88
browned,
75
cabbage,
corn,
sauce,
baked,
25
red,
82
with
74
artichokes, Jerusalem,
beets,
d'hotel,87
79
with
sweet,
74
Peppers, pickled,
84
of,84
scalloped, 78
steamed, 78
stewed, 80
stuffed, 85
152
grass,
82
ragout
149
141
spiced, 152
Pears, to can,
oven,
82
cream
i la
71
cream
8r
in the
browned,
19
with
with
82
duchesse, 84
French, fried, 82
hashed, browned,
ii la
144
green,
86
meat,
boiled, 77
Delmonico,
69
Parsley, pickled, 33
112
soup,
canned
from
1x3
Potatoes, 76
baked, 85
fritters,
70
asparagus,
83
dressing, 126
83
souffle, 86
171
baked, 70
boiled, with cream
fried, 70
Peas
79
pie, white,
puflf,80
salad, 136
soup,
Pea
116
pea,
custard, white, 87
Spanish, 66
Oyster plant, boiled, 96
PARSNIP
Parsnips,
73
of, 80
Potato, boulettes
casserole, 87
chowder, 86
stuffed, 67
corn,
pea,
Pop-corn
boiled, 65
Oysters,
sugar
stalks,76
bean, 22
balls, 156
Pork, with kale, ?7
66
fried,66
glazed, 68
pickled, 69
scalloped, 67
stewed, 67
supper,
141
152
Polenta
vinegar, 69, 153
soup,
94
can,
spiced,
137
baked,
to
90
91
rhubarb,
64
72
soubise, 68
Onions
potato,
pumpkin,
of
91
salt
Pumpkins,
Puree
90
pieces,
meat,
92
dried
tor pies,90
sorrel, 97
of vegetable
soup,
115
with
meats,
i8i
INDEX.
QUINCES,
spiced,
to
can,
Salsify, boiled, 96
fried, 96
fritters,96
Sauce, pepper,
74
soubise, 68
Sauerkraut, 32
142
152
pickled, 94
PODS,
RADISH
Radishes,
93
winter, with
cream
of
84
Ragout
Rhubarb
potatoes,
jam,
sauce,
Soup,
Crecy,
SALAD,
130
onion,
132
potato,
and
tomato,
132
clear
puree
133
lettuce,135
13s
shad
130
shrimp, 130
of string beans, 131
celery, 137
125
126
122
preparation,
97
26
sautes,
126
potato.
Mrs.
Rorer's,
their
cream,
152
Sprouts, turnip. 109
Squash, fried, gS
129
French, 124
mayonnaise,
127
without
oil, 125
Salads,
152
garnishing, 97
Sprouts, Brussels, 25
boiled, plain, 26
veal, 129
Salad dressing, American,
cream,
117
152
with
135
and
tomato
115
for
sorrel, 135
Swedish, 134
sweet-bread,
118
vegetable,
plums, 152
quinces, 152
water-melon,
Spinach, 96
130
summer,
of
peas,
130
roe,
vegetable,
peaches,
147
136
salmon,
sardine,
113
vegetable without
meat,
Soup powder,
153
vegetables, 109
Soups, cream
Spanish onions, 66
Spiced apples, 152
cantaloupe, 151
cherries, 152
Egyptian, 137
endive, 135
German,
133
Italian, 133
orange,
peas,
113
rice, 114
salsify, 114
egg,
lobster, 130
Macedoine,
onion, 137
canned
from
dandelion, 135
potato,
112
pea,
chicken, 128.
crab, 129
cucumber,
132
of cucumber
12a
120
plant, 114
oyster
of Palestine, no
131
celery, 132
sour
it6
Julienne, 119
lentil, 119
i la mousquetaire,
131
131
cardinal, 134
cauliflower,
no
112
corn,
anchovy, 130
artichoke, French,
cabbage,
pudding, 46
corn
artichoke, 109
barley, in
black
bean, 118
dried
bean, 117
Lima
bean, in
mock
bisque, 115
celery, 112
114
beet,
55
asparagus,
a
asparagus,
86
potato,
dock,
Southern
vegetable, 95
Rolls, lentils,58
Ruta
baga, 109
as
of, 97
onion, 68
Souffle
Sour
151
puree
Soubise
94
pickling, 150,
for
beet, 25
Sorrel,
145
stewed, 94
vinegar, 95
wine, 95
Rice
with
lentils,58
with
okra, 64
soup,
Season
Silver
jelly,149
pie,
93
123
98
summer,
with
124
melted
butter, 98
Stalks, poke, 76
String beans, 19
with
cream,
to
pickle,
Stuffed
peppers,
19
150
Succotash, 47
Sugar pea pods,
Supper,
a
75
73
gentlemen's fish,174
lS2
INDEX.
Sweet
bread,
potato
89
pie,
Sweet
and
with
88
baked,
stewed
Turnip,
144
64
corn,
kale,
41
32
88
sprouts,
browned,
89
mashed.
chard,
109
tops,
Southern
roasted,
style,
09
Turnips,
88
135
109,
bisque
of,
browned,
108
dinner,
a
108
potatoes,
with
THANKSGIVING
120
108
mashed,
25
with
J:
gumbo,
okra,
with
90
potatoes,
Swiss
Tomatoes
89
croquettes,
cream
108
sauce,
simple,
174
Tomato
butter,
WEAL
103
No.
catsup
105
I,
'
salad,
129
Vegetable
clear,
soup,
118
No.
105
2,
cold,
106
106
figs,
102
marmalade,
green,
ripe,
preserves,
and
celery
baked,
rhubarb,
103
137
152
69,
153
95
Tarragon,
153
.
99
^^
loi
dredged,
fried,
\17ATER-CRE5S,i35
loi
curried,
Water-melon
Wedding
Wilted
102
pickled,
half
stewed,
stuffed,
with
corn,
Wine,
102
preserved,
rind,
spiced,
100
100
iced,
and
onion,
salad,
152
152
144
broiled,
on
139
horse-radish,
104
107
9
11
celery,
Chili,
yellow,
pickles,
117
cook,
to
serve,
canned,
104
Tomatoes,
to
Vinegar,
107
mangoes,
Tomato
how
how
117
meat,
Vegetables,
100
honey,
meat,
without
English,
farci,
with
soups,
green,
shell,
104
Winter
breakfasts,
rhubarb,
radishes
loi
168
dandelions,
bills
145
152
54
95
of
fare,
with
cream
165
sauce,
93
98
99
celery,
144
102
VELLOW
tomato
marmalade,
104
Who
has
written
"
book
the
TALK."
the
is
designed
to
"
to
be
with
go
her
through
TALK
contains
meal
entire
month,
be utilized
may
the
a
a
table
customs,
decoiations,
and
new
"
CHESTNUT
to
3
25
TABLE
STREET,
TALK
meal
from
one
department
receive
the
any
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without
in luncheon
has
subscriber
Every
Mrs.
charge.
about
and
of
formation
in-
tea
dishe?,
new
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IT.i-^
FOR
Months,
circle.
for each
over
its
Inquiry Department,"
knowledge
fads"
of
much
followingday.
latest information
all the
PUBLISHED
1617
this
everything pertainingto
new
Year.
THE
for the
Rorer.
Mrs.
by
keeping,
house-
delightful
menus
is left
what
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-^""SUBSCRIBE
$1.00 Per
that
housekeeping, and
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TALK
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TALK
TABLE
of
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ant
assist-
and
offeringnew
It
and
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varied
the
and
labor
her
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all
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to
country.
housekeeper's practicalfriend
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TABLE
in the
the
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64 pages,
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a
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MAGAZINE
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OF
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somethlnof
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Each,
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It
fail?
recipeto
sure-enougrh
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her
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If
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Of
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author:
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Selection
of Location
Laying
Fruits,
Varieties
Varieties
of
Implements
The
"
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in Winter
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Sent
to
Herbs,
"
of
"
Vegetables
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or
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W.
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Uses
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Notes
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"
of
Care
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Manures
Second
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Vegetables
Grow
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How
Winter
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Bulbs
g"""
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The
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Management
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"
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of Hot-Beds
economize
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the
to
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Plants
Seeds
Sowing
of
and
Directions
"
clude
in-
to
each
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of Small
the
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Location
Care
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securing
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Preparing
"
the
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ing
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ly
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plete
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"
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en-
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AGRE.
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fection
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No
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Make
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people
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succeed
copy.
in this
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This
Vegetable
quired
everything re-
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hesitate
for
plants.
may
ViCK's
making
moment,
a
be
amount
way
descriptions,
and
of Flower
advice,
last year, through carelessness
and
not
knowing what to do at
taking anything
regretted for months
no
a
in, and
that
grocery,
seeds
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who
colored
"
deducted
FloraL
!
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x
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8)^
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Maine.
Guide.
Floral
Vick*s
A
CO., Foxcroft,
"
GUSHING
W.
but
all
mistake
the
labor
this year,
JAMES
this
and
but
procrastination,
planting time, ran
or
sequence
happened to be left over, and in connot
of thought, as they saw
only
want
expense
for
send
VICK,
of
their
Vick's
garden
Floral
thrown
away.
Guide.
Seedsman,
ROCHESTER,
N.
Y.
OUR
KEW
A
GUIDE,
of
book
complete
124
illustrated; tells about
popular
especiallyRoses;
Plants
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"
its
plan
welcome
to
subcribe
The
Dingee
"
or
very
a
to
It is
a
help each
WITH
SUCCESS
name,
is low, 25
^i.
all
helps us
Success;
our
customers
Magazine
cost
of 5 for
our
coming
to
help with
; therefore
and Vegetables, we
lish
pub-
Flowers, Fruits
a
is
with
cents
copy
a
great
year
success,
other.
The
FLOWERS
interesting.
sample
tions.
illustra-
You
whether
are
you
not.
Conard
Co.,West
Grove, Pa.
;
THE
isyltePY Yapd.
HOW
FURNISH
TO
W.
ATLEE
descriptions and
large
By
Full
varieties
of
Land
Poultry
on
What
and
How
and
Shipping
AND
Turkeys,
New
Edition
illustrated
an
Colly
Shepherd
or
with
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Price,
50
on
Dogs,
Cts.
W.
Eggs
of
HoW
tions
Direc-
RAISE
TO
Stock,
ing
Dress-
Chickens,
and
GoOD
Illustrated.
the
contains, besides
1888
the
training
also
new
and
of
care
improved
in
; 75
paper
receipt
Cts.
of
price by
of
plans
133
Cannon
the
cloth.
above,
Scotch
Poultry-
Sent, postpaid,
Publishers,
"
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in
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CO..
PA.,
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by mail',upon
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DISEASES,
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Mating
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Fully
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of
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It
Selection
CAPONIZING,
FOR
The
Fowls.
Feed,
to
IT.
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illustrations
Water
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MANAGE
AND
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E,
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ft
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TUn
HOUSMKnnmR'S
DELIGHT!
THE
Labor-Saving
GRKAT-
Washer
and
Bleacher.
Hundreds
in use,
and
tion
used
This
once
they are always used.
great invenof the United
the Supreme
Court
fully protected by letters patent and
States.
It is a perfect Washing
Machine
boiler.
Clothes
well as
as
require
no
fully.
beautilinen
rubbing, consequently there is no wear, and white
is bleached
is
No
Price
housewife
$3.50 for
Bleacher.
Circulars
The
Washer
be without
can
this
No.
7,
with
testimonials
8
or
9,
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heavy
free.
tin,
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Washer
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Address
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Company,
U.
JERSEY,
NEW
JAMESBURG,
S.
A.
Self-RaisingBuckwheat.
^
Farina.
twoJCe^t^Oatmeal.
"
STRUCK
Mr.
that
IT."
have
poultry
have
you
"rpRoPi ':
Farm-Poultry
"zlne
Or
for
keeping
a
I. S. Johnson
hens.
few
"
Co
,
for
of
Sample
22 Custom
maga25c.
only
persons
free.
House
i
Mentioii liilspaper
Mass.
St.,Boston.
are
want
than
how
more
to
are
Mr.
right
in
know
try
poul-
anxious
So and
So's
ought to
of every
have the name
try
poulin New
raiser
England
on
subscription list.
your
birds
/j..
the
There
to be successful
how
to know
practical poultry
months
sue
sent
ten names
15c. and
"
a
struck
key-note.
people who
raising
'a 20 page
I must
say
interestvery ing
I think
paper.
Editob:
you
scored.
A.
You
F. Williams!,
Bristol,CoV/Ti'
HOW
TO
GROW
and Gauliflowers
Gabbages
MOST
Illustrated.
It is not
much
too
information
that
crops
edited,
has
Price 30
to say
the
on
been
ever
published
are
I.,
well
known
of
growers
and
To
as
G.
H,
these
furnished
Cook
to His
fully on
How
and
Cabbage
of
succeed
Feeder
Open
Ground
Tying
Keep
and
to Grow
To
be
and
and
largest
Mr.
by
that
S. J.
Denmark.
writer
will
interest
these
Chief
Soyee,
The
J.
book
treats
and
the
Use
"
Cutting
that
Soils"
Insects
The
Cabbage
a
Early Cabbages
"
Making
Cauliflowers"
of
Enemies
"
of the
Packing
grown
on
Cauliflower,
reasonably
Bed
Seed
"
upon
for
and
with
PA., AND
in
the
Varieties
"
Market
farm
the
"
How
to
Cauliflower.
yield larger
this
"How
assured.
receipt of price by
BURPEE
Sowing
Cauliflowers
Cabbage
and
and
Cauliflower
handling Agricultural Books,
ATLEE
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be
is
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"
Land"
Trimming
"
can
and
Cabbage
sent,postpaid,by mail,
W.
Best
Eecipes for Cooking
Numerovis
crops
Treatise
had
"
of
Forcing
Garden
Family
Bleaching
if any,
"
The
Cultivation"
Marketing.
Earliest
The
"
For
"
than
returns
Mr.
by
of
and
Selection
for Winter
Few,
book
King
Planting
"
Cutting
"
Cultivation
"
County,
well-known
a
appendix
CABBAGES"
with
Manures
"
CAULIFIiOWEK."
Seed
Suffolk
America,
of
growers
does, the recipesfor cooking
this
the
by
successful
Denmark,
carefully
"
Cabbages
Late
for
of
plete
com-
important
essays,
vrritten
in
most
of these
prize
most
an
the
:
to
Greedy
The
are
of the
it
gives
Howard,
is added
Majesty,
book
growing
one
lady friends, giving, as
vegetables,
this
full, and
(Bjeegaaed),
grower.
our
"
that
successful
in
Cauliflower
Pedeesen
cents, postpaid,by mail.
published.
long experience" Capt.
L.
PROFITABLY.
"
LONDON,
the
or
will be
Publishers,
CO.,
ENGLAND.
to
for market.
onions
Mr.
title, by
Growing
Irrigation,
additional
with
the above
including
Sets,
Burpee.
other
sides
Beit
matter,
instruction
complete
H.
with
growing
on
Atlee
W.
by
prizeessay,
gon
Ore-
View,
notes,
article
an
C.
carefully edited,
"
full the
growing
by
Col.
by
Lake
of
Arlie,
from
profit
County, N. J.;
Onion
also
deterred
most
Greiner,
T.
Monmouth
of
gives in
It
this
field for
neTV
a
open
oughly
thor-
a
way
growing
purpose
previously been
have
who
many
will
book
This
profitablecrop.
all who
for
guide
reliable
treatise; in every
exhaustive
complete and
VARIETIES,
ON
NOTES
WITH
A
ONIONS;
GROW
TO
HOW
gives
the
on
following subjects:
"
Kinds
of Soil
Kinds
;
Seed
"
Most
American
Each
Sets
the
Crop
for
Winter
can
DOLLARS
Italian
subject connected
and
raised
onions
growers
may
be
with
selected
or
more.
ATLEE
that
so
as
For
full
Handle
Grow,
and
particulars,
FARM
PHILADELPHIA,
in
is treated
who
Farmers
CENTS,
30
premium
BURPEE
onions
have
on
orders
enced
experi-
even
see
page
ANNUAL
"
CO.,
POSTPAID,
amounting
21
SEED
PA.
to
THREE
of
FOR
a
never
facts of interest.
many
a
to
succeed, while
can
PRICE
FREE
How
"
growing
for market
find
Varieties
by Irrigation.
practical manner,
BURPEE'S
W.
"
Growing
ILLUSTRATED.
or
sects
In-
How
"
Onions"
of
Onion
"
ments
Imple-
Injurious
Varieties
Onion
the
Hand
"
Useful
"
Storing
"
What
Sowing
"
Cultivation
"
Thinning
Market
before
When
Harvesting
"
plain
and
The
"
"
Store
How,
Rolling
"
Weeding
to
of the Soil
Apply
to
Seed
Preparation
"
Manures
"
1891.
GROWERS,
THE
BEST
KIND
OF
PROTECTION
To
Farm
secured
Is
by
Best
The
Garden
and
There
Interests
planting
Seeds
are
the
better
none
As
Thousands
An
Impartial,
only
careful
probably
Practical
Shall
persuade
a
you
W.ATLEE
of
Annual i'8"9i
to
you
Protection
mail
we
Testify.
Reading
Burpee'sFarm
This
BuRPEE'S,
than
Thousands
upon
Will
ProducM.
World
of
Garden
your
?
copy
BURPEE"CO.
PHILADELPHIA,
YOU
try
MAY
PA.
BELIEVE
IN
FREE
If
TRADE
so
you
The
tariff
But
you
will
be
on
seeds
pleased
has
admit
must
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know
increased*
not
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PROTECTION
To
the
interests
Demands
If
you
the
use
the
want
Farm
of
of
Good
Best
riptions
Novelties
W.ATLEE
in
for
Annual ;
1891
FOR
and
Vegetables
illustrations.
Flowers.
and
BURPEE"CO.
PHILADELPHIA,
Garden
SEEDS.
write
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F. Fell
Wm.
"
house, excepting
are
circulars, which
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time
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have
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and
their
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the
type,
register"
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clean
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obliged
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have
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such
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as
bids
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of
admit
cuts,
the
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and
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what
we
matter
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books
in
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prices. So thoroughly
been
dealings with them
not
obtained
generally
is
both
our
into
which
postage,
that
the
work.
work
have
take
"
us
of the
paper
first-class
we
note
clearness
they
our
culars,
cir-
FARM
our
years,
but
past
and
of
extra
save
better
than
more
''cheap printers,"
all
on
to
and
ourselves.
books
the
pages,
large editions
moderate
years
the
bags
by
us
ten
past
printer will
to procure
Messrs.
known
use
seed
copy
light weight
to
any
printing
of
the
for
past
the printing
invariably given
a
appearance
consideration
we
for
year
all
printed
ple
sim-
years
done
only
the
to
ten
Catalogues,
Take
any
For
printed
complete satisfaction.
*'
attention
Co. have
our
perfect
Philadelphia.
above.
announcement
In
7/
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take
small
T. DONALDSON.
COi, /
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PRINTERS.
for
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any
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