Chapter II: Part 2

Two quarts flour, one large tablespoonful lard, and the same of butter. Salt to the taste. One teaspoonful soda and enough buttermilk to make a soft dough. Bake quickly.--_Mrs. Dr. S._

THICK BISCUIT.

One quart flour, one large tablespoonful lard and butter mixed, one teaspoonful salt, enough morning's milk to make a stiff dough. Work well and beat with a rolling-pin or iron pestle, at least half an hour. Make into small biscuit and bake in a quick oven. This will make sixteen biscuit.--_Mrs. M. A. P._

THIN BISCUIT OR CRACKERS.

One quart of flour, one tablespoonful lard and butter mixed, a little salt. Make a stiff paste with water. Beat the dough till it blisters. Roll thin, stick, and bake quickly.--_Mrs. A. C._

SODA CRACKERS.

1 quart of flour.
1 tablespoonful of lard and butter mixed.
1 egg; a little salt.
1 teaspoonful of soda, sifted into the flour.

Make a stiff paste with buttermilk, beat until light, roll tolerably thin, cut in squares, prick, and bake quickly.--_Mrs. A. C._

HUNTSVILLE CRACKERS.

Take a lump of risen dough, as large as your double fist, a heaping teaspoonful of loaf sugar, beaten with the yolk of an egg. Mix with the dough a lump of butter the size of a hen's egg and an equal quantity of lard, a tablespoonful of soda, dissolved in a cup of cream. Beat a long time, stirring in flour all the while, till quite stiff. Roll out, cut in square cakes and bake in a brisk oven.--_Miss E. P._

WATER CRACKERS.

1 lb. of flour.
1 teaspoonful of salt and the same of soda.
1 tablespoonful of lard.

Make up with sweet milk, beat well, roll thin, and bake quickly.

WAFERS.

1 quart flour.
Yolk of one egg.
1 heaping tablespoonful lard.
A little salt.

Mix with milk, as stiff as you would for biscuit. Beat well with the biscuit beater, roll out thin and put in the wafer irons. Put in the fire and bake.--_Mrs. W. S._

NUN'S PUFFS.

Boil one pint of milk with half a pound of butter. Stir them into three-quarters of a pound of flour and let them cool. Then add nine eggs, yolks and whites to be beaten separately, and whites to be added last. Fill cups or tins half full and bake. When done, sprinkle with white sugar while hot. Very nice for tea.--_Mrs. A. D._

_Miscellaneous Flour Breads._

LAPLAND BREAD.

1 quart of flour.
1 quart of cream.
1 teaspoonful of salt.

Twelve eggs (whites and yolks beaten separately and very light). Put the whites in the batter the last thing, beat very light, bake in a quick oven, in small tins, which must be perfectly dry and sprinkled with a little flour before being greased. A delicious bread.--_Mrs. Dr. J._

_A Plainer Recipe for the Same._

1 pint of flour.
1 pint of milk.
2 eggs.

Beat the eggs well and stir in the flour and milk. Bake in little pans.

NEW BREAD.

1 quart of flour.
1 dessertspoonful of lard and the same of butter.
1 teaspoonful of soda.

Work the lard and butter in the flour, and sprinkle in the soda, with salt to taste. Mix with buttermilk or clabber to the consistency of biscuit. Roll it round to the size of a teaplate. Made just before eating.--_Mrs. F._

HENRIETTA BREAD.

1 pint of flour.
1 pint of sweet milk.
2 eggs, beaten separately.
1 tablespoonful of lard or butter.

Make the consistency of poor man's pudding. Bake in cups.--_Mrs. K._

JENNY LIND BREAD.

1 quart of sifted flour.
A lump of butter the size of an egg.
2 teacups of milk.
4 eggs.
1½ teaspoonfuls of soda.
2 teaspoonfuls of cream of tartar.

Bake twenty minutes.--_Mrs. L._

LUNCH BREAD.

1 pint of flour.
1 tablespoonful of butter.
3 tablespoonfuls of sugar.
1 teaspoonful of soda.
2 teaspoonfuls cream of tartar.
2 eggs.
1 cup of milk and a little salt.

Bake in a flat pan in a quick oven. To be eaten hot with butter.--_Mrs. I. H._

BREAKFAST PUFFS.

One tumbler of flour, one tumbler of milk, and one egg. Beat the yolk and milk together, then add the flour, and lastly the white of the egg. Bake a few minutes in a hot oven.--_Mrs. I. H._

_Another Recipe for the Same._

Take two eggs well beaten and stir into a pint of milk; add a little salt, two spoonfuls of melted butter, one and one-half pints of flour. Stir thoroughly, so as to avoid lumps. Grease the cups in which you pour the batter, and fill them two-thirds full.

SALT-RISEN BREAD.

Make into a thin batter:

1 pint of flour.
1 tablespoonful of corn meal.
Half-teaspoonful salt.

Set in a warm place to rise. After it has risen, pour into it two quarts of flour, with sufficient warm water to make up a loaf of bread. Work it well, set it to rise again, and when risen sufficiently, bake it.--_Mrs. T. L. J._

_Another Recipe for the Same._

Into a pitcher, put one teacup of milk fresh from the cow, two teacups of boiling water, one tablespoonful of sugar, one teaspoonful of salt. Into this stir thoroughly a little less than a quart of flour. Set the pitcher in a kettle of moderately warm water and keep it at a uniform temperature. Keep a towel fastened over the mouth of the pitcher. Set the kettle in front of the fire to keep the water warm. Let it stand three hours, then beat it up well, after which do not interrupt it. If in two hours it does not begin to rise, put in a large slice of apple. As soon as it rises sufficiently, have ready two quarts of flour, half a tablespoonful of lard and more salt, and make up immediately. Should there not be yeast enough, use warm water. Put into an oven and set before a slow fire to rise, after which bake slowly. The yeast must be made up at seven o'clock in the morning.--_Miss N. C. A._

WAFFLES.

1 pint milk.
3 tablespoonfuls flour.
1 tablespoonful corn meal.
1 tablespoonful melted butter.
1 light teaspoonful salt.

Three eggs, beaten separately, the whites added last. To have good waffles, the batter must be made thin. Add another egg and a teacup of boiled rice to the above ingredients, if you wish to make rice waffles.--_Mrs. S. T._

WAFFLES.

1 quart of flour.
1 quart of sour cream (or buttermilk, if you have no cream).
6 eggs.
1½ teaspoonful of soda.
Half a tablespoonful of melted lard, poured in after the batter
is mixed.

This may be baked as flannel cakes or muffins.--_Mrs. H. D._

_Another Recipe for Waffles._

1 quart of flour.
6 eggs beaten very light,
1½ pint of new milk.
2 teaspoonfuls of salt.
3 tablespoonfuls of yeast.

Set it to rise at night, and stir with a spoon, in the morning, just before baking. When you want them for tea, make them up in the morning, in winter, or directly after dinner, in summer.--_Mrs. Dr. J._

SODA WAFFLES.

1 pint of flour.
1 pint of milk.
1 teaspoonful of soda, dissolved in the milk.
2 teaspoonfuls of cream of tartar, mixed in the flour.
2 eggs.
1 tablespoonful of butter.

Beat up and bake quickly.

_Another Recipe for Waffles._

1 quart of flour, with a kitchen-spoonful of corn meal added.

3 eggs beaten separately.
1 quart of milk.
1 teacup of water.
1 teaspoonful of salt.
Lump of butter large as a walnut, melted and poured in.

Bake in hot irons.

One secret of having good waffles is to have the batter thin.--_Miss R. S._

SUPERIOR RICE WAFFLES.

1 quart flour.
3 eggs.
1 cup boiled rice, beaten into the flour.
1 light teaspoonful soda.

Make into a batter with buttermilk. Bake quickly in waffle irons. Batter made as above and baked on a griddle makes excellent breakfast cakes.--_Mrs. D. B. K._

RICE WAFFLES.

1 pint of flour.
1 pint of new milk.
The yolks of three eggs.
Lump of butter the size of an egg.
Half teacup of boiled rice.
A pinch of salt and a pinch of soda, sprinkled in the flour and
sifted with it.

Beat well.--_Mrs. F._

_Another Recipe for the Same._

Two gills of rice, mixed with three ounces of butter, three eggs, three gills of flour, a little salt, and cream enough to make the batter. Beat till very light.--_Mrs. Dr. S._

MUSH WAFFLES.

With one pint of milk, make corn mush. When cool, add a tablespoonful of butter, a little salt, and thicken with flour to a stiff batter. Bake quickly in irons.--_Mrs. C. L. T._

BREAKFAST CAKES.

In the morning take the dough of a pint of flour. Beat two eggs light and mix them with a half pint of milk, then add these ingredients to the dough, let it stand an hour to rise, and then bake as buckwheat cakes.--_Mrs. Dr. J._

MADISON CAKES.

Two pounds of flour, two eggs, two ounces of lard, three tablespoonfuls of yeast. Make up with new milk, the consistency of roll dough, at night. Flour the biscuit board and roll out the dough in the morning about three quarters of an inch thick, cutting the cakes with a dredging-box top. Let them rise, covered with a cloth, till fifteen minutes before breakfast.--_Mrs. L._

ORANGE CAKES.

1 quart of flour.
1 teacup of butter.
4 eggs.
1 tablespoonful of yeast.

Make into a stiff batter with milk, the over-night. Next morning, add a teacup of Indian meal. Beat well and put in cups to rise before baking.--_Mrs. A. C._

VELVET CAKES.

1 quart of flour.
1 quart of milk.
1 tablespoonful of yeast.
1 tablespoonful of melted butter.
3 eggs.

Bake in muffin rings.--_Mrs. A. C._

FLANNEL CAKES.

1 quart of flour.
1 pint of meal.
1 teacup of milk.
1 teacup of yeast.
3 eggs.
2 teaspoonfuls of salt.

Beat well together and let it rise till usual time in a warm place. Excellent.--_Mrs. W. B._

_Another Recipe for Flannel Cakes._

1 quart of flour.
2 eggs.
1½ pint boiled milk (used cold).
2 teaspoonfuls of salt.
3 tablespoonfuls of yeast (added after the other ingredients have
been mixed).

Beat light, and set to rise till morning.

Bake on a griddle.--_Mrs. Dr. J._

_Another Recipe for the Same._

4 eggs.
1 quart of milk.
Half teacup of butter or lard.
2 tablespoonfuls of yeast.
1 teaspoonful of salt.

Flour to make the batter like pound cake.--_Mrs. S._

BUCKWHEAT CAKES.

1 quart buckwheat flour.
1 pint sifted corn meal.
Half teacup of yeast.
1 teaspoonful of salt.
Enough water to make a stiff batter.

After rising, stir in a half teacup of butter or lard. Let it rise a second time, grease the griddle, dip the spoon in lightly, and cook quickly.--_Mrs. P. W._

_Another Recipe for Buckwheat Cakes._

1 pint of buckwheat flour.
1 tablespoonful of meal.
1 tablespoonful of yeast.
1 teaspoonful of salt.

Make up with water the over-night, and beat till it bubbles. In the morning beat again, and just before baking stir in a pinch of soda dissolved in milk or water.--_Mrs. Col. W._

BUCKWHEAT CAKES.

1 quart buckwheat flour.
1 pint wheat flour.
½ teacup yeast.
A pinch of salt.

Make into a batter with warm water. Set to rise. Thin the batter with a cup of milk (to make them brown well). Add a pinch of soda and bake quickly on a griddle. Butter and send to the table hot.--_Mrs. D. B. K._

_Another Recipe for the Same._

1 pint buckwheat.
½ pint sifted meal.
2 teaspoonfuls of salt.
4 tablespoonfuls of yeast.
1½ pint lukewarm water.

Beat well and set to rise till morning.--_Mrs. Dr. J._

CREAM CAKES.

1 pint of flour.
1 pint of cream (or milk).
2 eggs, well beaten.
Lump of butter size of an egg.

Put the milk and butter on the fire till it boils. Mix and bake quickly in pans. Salt to taste.

_Another Recipe for Cream Cakes._

1 quart of cream (sour is preferable).
4 eggs.
1 teaspoonful of soda.
1 teaspoonful of salt.

Flour for a thick batter.--_Mrs. G._

_Another Recipe for the Same._

1 quart of flour.
3 eggs.
1 tablespoonful of lard.
1 pint of cream.
1 teaspoonful of salt.

Bake in tins.--_Mrs. A. C._

BOSTON CREAM CAKES.

2 cups of flour.
2½ cups of water.
1 cup of butter.
5 eggs.

Boil the butter and water together, stir in the flour while boiling; after it is cool, add the eggs, well beaten. Put a large spoonful in muffin rings, and bake twenty minutes in a hot oven.

The cream for them is made as follows:

Put over the fire one cup of milk and not quite a cup of sugar, one egg, mixed with three teaspoonfuls of corn starch and one tablespoonful of butter. Boil a few moments only. When cool, add vanilla to the taste.

Open the cakes and fill them with this cream.--_M. H. K._

BUTTERMILK CAKES.

1 quart of flour.
2 eggs, well beaten.
1½ pint of buttermilk.
1 teaspoonful of salt.

Beat very light, after mixing the ingredients. Just before baking, stir in a little soda, mixed in a little of the buttermilk.

Bake on a griddle, free from grease.--_Mrs. L._

SOUR MILK CAKES.

1 pint sour milk.
1 pint flour.
Butter size of a small egg.
1 tablespoonful of sugar.
1 saltspoonful of salt.
Half teaspoonful of soda.

Bake in hot and well greased iron clads.

FARINA CAKES.

Melt together one pint of milk and one tablespoonful of butter. Then add four tablespoonfuls of farina and boil till quite thick. Set aside to cool. When ready to bake, add three well beaten eggs, a few spoonfuls of flour, and salt to your taste.--_Mrs. S._

RICE CAKES.

Put one pound of rice in soak the over-night. Boil very soft in the morning, drain the water from it and mix with it, while hot, a quarter of a pound of butter. After it has cooled, add to it one quart of milk, a little salt, and six eggs. Sift over it and stir into it gradually a half pound of flour. Beat the whole well and bake on a griddle like other batter cakes.--_Mrs. W._

_Another Recipe for Rice Cakes._

One cup of cold boiled rice, rubbed in a quart of milk, one pint of flour, a teaspoonful of salt, two eggs beaten light. Beat all till free from lumps. Bake as soon as made, on a well greased griddle.

BATTER CAKES.

Two eggs beaten separately. Pour into the yolks a pint of buttermilk, then put in two handfuls of meal and one of flour, then the whites of the eggs, half a teaspoonful of soda and a little salt. Fry with very little grease, or with egg shells. Put two spoonfuls of batter to a cake.--_Mrs. C. L. T._

_Another Recipe for Batter Cakes._

1 quart of flour.
1 pint of meal.
1 teaspoonful of soda.
1 teaspoonful of salt.
3 eggs.

Make up with buttermilk.--_Mrs. Dr. J._

_Batter Cakes made of Stale Bread._

Put a loaf of stale bread to stand all day in a pint of milk. Just before tea add three eggs and one large spoonful of butter. If too thin, add a little flour.--_Mrs. R._

_Old Virginia Batter Cakes._

Beat two eggs very light in a bowl. Add one teacup of clabber, one of water, one of corn meal, a teacup of flour, one-half teaspoonful of salt. Just before baking, sift in half a teaspoonful of soda and stir well. It is better to grease the griddle with fat bacon than with lard.

The above proportions will make enough batter cakes for two or three persons.--_Mrs. S. T._

_Another Recipe for the Same._

1 quart sweet milk.
1 heaping pint corn meal.
4 eggs.
1 teaspoonful of salt.
Half teaspoonful of soda.
1 tablespoonful of warmed butter or fresh lard.

Break the eggs, whites and yolks together, beat slightly, then add the milk, stir in the meal and beat until it looks light. Bake on a griddle.--_Mrs. J. P._

_Cheap Recipe for Batter Cakes._

1 pint of sour milk.
1 teaspoonful of soda.
1 tablespoonful of flour.
Enough meal to make a good batter.

Bake on a hoe.--_Miss E. P._

INDIAN GRIDDLE CAKES.

1 quart of sour milk.
1 large tablespoonful of butter, melted after measuring.
2 eggs.
1 teaspoonful of soda.
Half a teaspoonful of salt.

Make a thin batter, with two-thirds Indian meal, and one-third flour.

A small bag made of coarse but thin linen or cotton, and filled with common salt, is much better to rub over the griddle than lard, when cakes are to be fried or baked.

BATTER BREAD.

Break two eggs into a bowl. Beat to a stiff froth. Pour in one teacup of clabber or butter-milk, one of water, one of corn meal, one of flour, half teaspoonful of salt, a heaping teaspoonful of butter melted. Beat all well together. Have already heated on the stove or range, iron-clad muffin moulds (eight or ten in a group). Grease them well with a clean rag, dipped in lard. Fill each one nearly full with the batter, first sifting in half a teaspoonful soda. Set in a hot oven and bake a nice brown. Oblong shapes are the nicest. If preferred, sweet milk may be used instead of sour milk and water. In this case add another egg and dispense with the soda.--_Mrs. S. T._

BATTER BREAD.

Four cups of meal, two cups sweet milk, four eggs, two tablespoonfuls flour, one tablespoonful lard, one teaspoonful salt, half teaspoonful soda.--_Mrs. F._

BATTER BREAD.

One cup meal, one cup sweet milk, one cup butter-milk, two eggs, one tablespoonful butter, one tablespoonful flour, half teaspoonful of salt, and same of soda. Bake in cups.--_Mrs. G._

CORN MUFFINS.

3 eggs, beaten light.
1 pint of buttermilk (if very sour, use less).
1 teacup of cream or milk.
1 small teaspoonful of soda.
Lard or butter size of an egg.

Meal enough to make the batter of the consistency of pound-cake batter.--_Mrs. I._

CORN MEAL WAFFLES.

One pint of corn meal scalded. While hot add to it, two tablespoonfuls of lard or butter, three well beaten eggs, a cup of boiled rice, a pint of flour, a teaspoonful of salt. Thin to the proper consistency with milk.--_Mrs. Dr. S._

ST. NICHOLAS' PONE.

1 quart of meal.
1 quart of milk.
4 eggs.
1 tablespoonful of melted butter.
1 teaspoonful of salt.
2 teaspoonfuls cream of tartar.
1 teaspoonful of soda.--_Mrs. C. C._

GRIT OR HOMINY BREAD.

2 eggs, beaten separately.
1 pint of milk.
Small piece of butter.

Add enough meal and hominy to make a batter, and bake quickly.--_Mrs. C. L. T._

HOMINY BREAD.

Mix with two teacups of hot hominy a very large spoonful of butter. Beat two eggs very light and stir into the hominy. Next add a pint of milk, gradually stirring it in. Lastly, add half a pint of corn meal. The batter should be of the consistency of rich boiled custard. If thicker, add a little more milk. Bake with a good deal of heat at the bottom, but not so much at the top. Bake in a deep pan, allowing space for rising. When done, it looks like a baked batter pudding.--_Mrs. F. D._

CORN CAKE.

1 pint of corn meal.
1 pint of sweet milk.
2 eggs.
1 tablespoonful of butter.
2 tablespoonfuls of flour.
1 teaspoonful of salt.

Boil the milk and pour it over the meal, flour, and butter. Beat light. When cool, add eggs well beaten. Bake in a buttered pan.--_Mrs. G. W. P._

MUSH BREAD.

Make a thin mush of corn meal and milk (or hot water, if milk is scarce). Cook till perfectly done, stirring all the time to keep it smooth. Then add a good lump of butter; and, after it cools a little, two eggs, one at a time. Beat in a very small pinch of soda and a little salt.

Butter a yellow dish and bake slowly till brown.--_Mrs. C. L. T._

LIGHT CORN BREAD.

Pour one quart of boiled milk over one pint of corn meal. Add a teaspoonful of salt, a teaspoonful of cream of tartar, half teaspoonful of soda, three well beaten eggs, four tablespoonfuls of flour, a little butter.--_Miss E. P._

SOFT EGG BREAD.

1 quart of milk.
Half pint of meal.
3 eggs.
Large spoonful of butter.

Make in a pudding dish. Rice is an improvement to the above.--_Mrs. P._

OLD-FASHIONED EGG BREAD.

1 pint of meal.
3 eggs well beaten.
1 teaspoonful of salt.
1 tablespoonful melted butter.

Add enough sweet milk to make a rather thin batter. Bake quickly.--_Mrs. S. T._

_Another Recipe for Egg Bread._

1 quart of milk.
3 eggs.
1 tablespoonful of butter.
1 pint of corn meal.
1 teaspoonful of salt.

Beat the eggs very light and add to the other ingredients. Bake in a pan or dish. Add a little soda dissolved in milk, if you desire it.--_Mrs. I. H._

INDIAN BREAD.

Beat two eggs very light, mix alternately with them one pint of sour milk or buttermilk, and one pint of fine corn meal. Melt one tablespoonful of butter, and add to the mixture. Dissolve one teaspoonful of soda in a small portion of the milk, and add to the other ingredients, last of all. Beat hard and bake in a pan, in a hot oven.

RICE BREAD.

1 pint sweet milk.
1 teacup boiled rice.
2 teacups sifted corn meal,
½ teacup melted butter.
3 eggs, beaten separately,
½ teaspoonful salt.

Bake in a very hot oven, using buttered iron muffin moulds.--_Mrs. S. T._

CRACKLIN BREAD.

Take one quart sifted corn meal and a teacup of cracklins. Rub the latter in the meal as fine as you can. Add a teaspoonful of salt and make up with warm water into a stiff dough. Make into pones, and eat hot.--_Mrs. P. W._

VIRGINIA ASH CAKE.

Add a teaspoonful of salt to a quart of sifted corn meal. Make up with water and knead well. Make into round, flat cakes. Sweep a clean place on the hottest part of the hearth. Put the cake on it and cover it with hot wood ashes.

Wash and wipe it dry, before eating it. Sometimes a cabbage leaf is placed under it, and one over it, before baking, in which case it need not be washed.--_Mrs. S. T._

PLAIN CORN BREAD.

1 pint sifted meal.
1 teaspoonful salt.
Cold water sufficient to make a stiff dough.

Work well with the hands, pat out in long, narrow pones, six or seven inches long and as wide as the wrist. Bake quickly in a hot pan.--_Mrs. P. W._

COFFEE, TEA, AND CHOCOLATE.

TO TOAST COFFEE.

Wash and pick the coffee, put it in a very large stove-pan in a hot oven. Stir often, giving constant attention. It must be toasted the darkest brown, yet not one grain must be burned. It should never be glazed, as this destroys the aroma.

Two pints of coffee become three pints after toasting.--_Mrs. S. T._

BOILED COFFEE.

To one quart of boiling water (poured in after scalding the pot) stir in three gills of coffee, not ground too fine. Boil twenty minutes, scraping from the sides and stirring occasionally. Five minutes before breakfast, scrape from the spout, pour out half a teacupful, and return to the pot. Do this a second time. Set it with the side of the pot to the fire, so that it will be just at the boiling point. Do not let it boil, however. Serve in the same coffee-pot.

Coffee should never be glazed.

Have a liberal supply of thick, sweet cream, also of boiled milk, to serve with the coffee.

If the members of the family drop in at intervals, it is well to keep the coffee over a round iron weight, heated just enough to keep the coffee hot, without boiling it. This answers better than a spirit lamp for keeping coffee hot.--_Mrs. S. T._

COFFEE.

Take equal quantities of Mocha, Java, Laguayra and Rio coffee. Have the coffee roasted a chestnut brown. To every twelve cups of coffee to be drawn, use eighteen heaping tablespoons of the ground coffee. Have the water boiling hot, scald the biggin or percolator, put the ground coffee in the upper part, then pour on some boiling water for it to draw--about two teacups if you are to make twelve cups of coffee. Let it stand a few moments and pour again into the upper part of the percolator the first drawn coffee. Then add, one by one, the cups of boiling water required. It will take ten minutes for the coffee to be ready for the table.

Use the best white sugar, and in winter let the milk stand twenty-four hours for the cream to rise. Use together with rich cream, a cream jug of boiling sweet milk.--_Mrs. M. C. C._

_Coffee._

Buy Java and Laguayra mixed, two-thirds Java and one-third Laguayra, which will give a delightful aroma to the Java.

Scald the pot. Then put in a teacup of coarsely ground coffee, parched a light brown and mixed with cold water till it forms a paste, to six cups of boiling water. Before you put in the boiling water, add to the grounds one or more egg-shells or whites of eggs, to keep it clear. Let it boil ten or fifteen minutes. Before taking it off the fire, drop in about a teaspoonful of cold water, which will settle all the floating grounds.--_Mrs. J. P._

DRIPPED OR FILTERED COFFEE.

If one quart of coffee is desired, grind three gills of coffee, put it in the filterer and pour boiling water over it. If not sufficiently strong, pour out and return to the filterer. Then set on the fire and boil up, taking from the fire immediately.--_Mrs. S. T._

DRIPPED COFFEE.

One-half pint Java coffee ground and put in the dripper. Pour over it two and one-half pints boiling water. If not strong enough, pass through the dripper a second time.--_Mrs. J. R. McD._

CAFÉ AU LAIT.

1 cup German chiccory.
2 cups ground coffee.

Put in three pints boiling water with a pinch of isinglass, boil five minutes and allow it to settle, or, if made in a percolator it will be better. Use three-quarters of a cup boiling milk and one-quarter of strong coffee, with sugar to suit the taste.--_Mrs. J. W. S._

GREEN TEA.

Scald the teapot, and add one-half pint boiling water to two teaspoonfuls of the best green tea. Set it where it will keep hot, but not boil. When it has drawn fifteen or twenty minutes, add boiling water till it has the strength desired.--_Mrs. J. R. McD._

_Green Tea._

Scald the teapot. If you wish a pint of tea, put in one heaping teaspoonful tea after putting in a pint boiling water. Set this where it will keep hot, but not quite boil.--_Mrs. S. T._

_A good Cup of Green Tea._

Before putting in any water, set the teapot with the tea in it before the fire and let it get thoroughly hot. Then fill the pot with boiling water and let it stand five minutes.--_Mrs. M. E. L. W._

BLACK TEA.

If you wish a quart of tea, put that quantity of boiling water into the teapot, after scalding it. Add four teaspoonfuls of tea. Boil twenty minutes. It is a great improvement to put in a little green tea.--_Mrs. S. T._

_Black Tea._

Add one and one-half pint boiling water to a half-teacupful of the best black tea. Boil gently for ten or fifteen minutes. If too strong, weaken with boiling water.--_Mrs. J. R. McD._

ICED TEA.

After scalding the teapot, put into it one quart of boiling water and two teaspoonfuls green tea. If wanted for supper, do this at breakfast. At dinner time, strain, without stirring, through a tea-strainer into a pitcher. Let it stand till tea time and then pour into decanters, leaving the sediment in the bottom of the pitcher. Fill the goblets with ice, put two teaspoonfuls granulated sugar in each, and pour the tea over the ice and sugar. A squeeze of lemon will make this delicious and healthful, as it will correct the astringent tendency.--_Mrs. S. T._

CHOCOLATE.

Scrape fine one square of Baker's chocolate (which will be an ounce). Put it in a pint of boiling water and milk, mixed in equal parts. Boil it ten minutes, and during this time mill it or whip it with a Dover egg-whip (one with a wheel), which will make it foam beautifully. Sweeten to the taste, at table.--_Mrs. S. T._

COCOA.

To one pint milk and one pint cold water add three tablespoonfuls grated cocoa. Boil fifteen or twenty minutes, milling or whipping as directed in foregoing recipe. Sweeten to taste, at the table. Some persons like a piece of orange-peel boiled with it.--_Mrs. S. T._

BROMA.

Dissolve one large tablespoonful broma in one tablespoonful warm water. Pour on it one pint boiling milk and water (equal parts). Boil ten minutes, milling or whipping as above directed. Sweeten to the taste.--_Mrs. S. T._

A cream-pitcher of whipped cream should always accompany chocolate or any preparation of it, such as cocoa or broma.--_Mrs. S. T._

MILK AND BUTTER.

The most exquisite nicety and care must be observed in the management of milk and butter. A housekeeper should have two sets of milk vessels (tin or earthenware, never stoneware, as this is an absorbent). She should never use twice in succession the same milk vessels without having them scalded and aired.

In warm weather, sweet milk should be set on ice, if practicable, or if not, in a spring-house. Never put ice in sweet milk, as this dilutes it. One pan of milk should always be set aside to raise cream for coffee. A bucket with a close-fitting lid should be filled with milk and set aside for dinner, one for supper, one for breakfast, and a fourth for cooking purposes.

For making butter, strain unskimmed milk into a scalded churn, where the churning is done daily. This will give sweeter butter and nicer buttermilk than when cream is skimmed and kept for churning, as this sometimes gives a cheesy taste to the butter. Do not let the milk in the churn exceed blood heat. If overheated, the butter will be white and frothy, and the milk thin and sour. Churn as soon as the milk is turned. In summer try to churn early in the morning, as fewer flies are swarming then, and the butter can be made much firmer.

A stone churn is in some respects more convenient than a wooden churn; but no matter which you use, the most fastidious neatness must be observed. Have the churn scalded and set out to sun as soon as possible after churning. Use your last made butter for buttering bread, reserving the staler for cookery.

Butter should be printed early in the morning, while it is cool. A plateful for each of the three meals should be placed in the refrigerator ready for use. Do not set butter in a refrigerator with anything else in it but milk, or in a safe with anything but milk. It readily imbibes the flavor of everything near it. After churning, butter should be taken up in what is called "a piggin," first scalded and then filled with cold water. With an old-fashioned butter-stick (scalded) wash and press the butter till no water is left. Then add a little salt, finely beaten. Beat again in a few hours, and make up in half-pound prints. I would advise all housekeepers (even those who do not make their own butter) to keep a piggin, a butter-stick, and a pretty butter-print.

_To secure nice Butter for the Table in Winter._

In October and November, engage butter to be brought weekly, fresh from the churn in rolls. Wrap each roll in a piece of old table cloth, and put in a sweet firkin or stone jar which has been washed with soda water, scalded and sunned for a month before using. Pour over it a clear strong brine, which also must have been prepared at least a week beforehand, by pouring off the settlings and repeated strainings. Have a nice flat rock washed and weight the butter down with it, being careful to keep it always under the brine.--_Mrs. S. T._

_Recipe for Putting up Butter._

2 quarts best common salt.
1 ounce pulverized saltpetre.
1 ounce white sugar.

Work the butter over three times, the last time adding an ounce of the above mixture to every pound butter. Of course, the butter is salted, when first made. Make the butter into rolls and wrap in cloths or pack in jars, within four inches of the top of each jar. If the latter is done, fill the jars with brine and tie up closely. If the former is preferred, drop the rolls into brine, prepared as follows:

To every gallon brine that will bear an egg, add one pound white sugar and one-half ounce saltpetre. Boil well and skim. Keep the brine closely covered. I have used butter on my table in May, put up in this way, and it tasted as well as when put up in October.--_Mrs. R. C._

CLABBER.

To have clabber in perfection, place in small glass dishes or bowls enough milk to make clabber for each person. After it has turned, set it in the refrigerator, if in summer, till called for. By the way, refrigerators (as well as water-coolers) should be washed every morning with water in which a tablespoonful of common soda has been dissolved. They should then be aired before filling with ice for the day.--_Mrs. S. T._

COTTAGE CHEESE.

When the tea-kettle boils, pour the water into a pan of "loppered" milk. It will curd at once. Stir it and turn it into a colander, pour a little cold water over it, salt it and break it up. A better way is to put equal parts of buttermilk and thick milk in a kettle, over the fire, heat it almost boiling hot, pour into a linen bag and let it drain till next day. Then take it out, salt it, put in a little cream or butter, as it may be thick or not, and make it up into balls the size of an orange.

SOUP.

As making soup is a tedious process, it is best to make enough at once to last several days. Beef shank is most generally used in making nutritious soup. It is best to get this the day before using it, and soak it all night in cold, clear water. If you cannot do this, however, get it as early in the morning as you can. Break the bones, wash it, soak it a few minutes in weak salt and water, and put it in a large boiler of cold water. As soon as it begins to simmer, remove the dark scum that rises on top. Keep the boiler closely covered, and boil very slowly till an hour or two before dinner. Then, with a ladle, remove all the fat from the top, as it is this element that makes soup unwholesome. Strain and season, or, if you prefer, season just enough for one meal, reserving the rest as foundation for another sort of soup. It is well always to keep some of this stock on hand in cold weather, as by the addition of a can of tomatoes, or other ingredients, a delicious soup may be quickly made of it. Never throw away water in which any sort of meat has been boiled, as it is much better to simmer hash or a stew in this liquor than in water, and it is also invaluable for basting fowls or meats that have not been parboiled.

Directions for soup making are so fully given in the following pages that it is needless for me to say anything further on the subject here.

OYSTER SOUP.

100 oysters.
1 teaspoonful salt.
1 tablespoonful black pepper.
¼ pound butter.
Yolks of 3 eggs.
1 pint rich milk, perfectly fresh.
3 tablespoonfuls flour.

Separate the oysters from the liquor: put the liquor to boil, when boiled add salt, pepper and butter, then the flour, having previously made it into a batter. Stir all the time. When it comes to a boil, add the eggs well beaten, then the milk, and when the mixture reaches a boil, put in the oysters; let them also just boil, and the soup is done. Stir all the time to prevent curdling.--_Mrs. Judge M._

ECONOMICAL OYSTER SOUP.

1 quart oysters.
2 quarts water.
Boil with salt and pepper.

Cut up one tablespoonful butter with flour and put in while boiling; beat the yolks of four eggs light, mix them with one-half pint milk.

When the oysters are well cooked, pour on the milk and eggs, stirring all the time. Let it boil up, and take off quickly, and pour into the tureen, over toasted bread cut into dice--if preferred rich, leave out some of the water.--_Mrs. Lt.-Gov. M._

OYSTER SOUP.

Empty the oysters into a colander and drain off all the liquor; then strain the liquor through a very coarse cloth to rid it of all scum, etc. To a whole can of oysters take a quart of milk.

Put the milk, oyster liquor, one level tablespoonful flour rubbed very smooth with one heaping tablespoonful of butter, one tablespoonful salt, one-half teaspoonful pepper, all on the fire together in a farina-boiler (or put a skillet one-third filled with boiling water under the saucepan, to prevent the milk burning). When it comes to a boil, put in the oysters and let them stew for twenty minutes or till the gill of the oyster turns and begins to ruffle and crimp at the edge. Serve immediately, for if they are cooked too long, they become hard, dark and tasteless. If you put the salt in last, it will not curdle the soup. Some add one level teaspoonful whole cloves and same of mace, tied up in a net bag, but they are little improvement.--_Mrs. R._

PURÉE OF OYSTERS.

For fifty oysters.

Put the oysters on in their own liquor--let them come to a boil--take them out and mince them; skim the liquor when nearly done. Beat well together:

1 egg.
1 dessertspoonful butter.
½ pint milk.
1 cracker sifted.
Salt, pepper (mace, also, if liked).

Pour this into boiling liquor and then add the minced oysters. When done, the soup is smooth. The milk must be fresh or it will curdle.--_Mrs. John Walker, Alabama._

OYSTER SOUP.

Take two quarts of oysters, wash them, and add,
2 quarts water.
A bundle of herbs.
1 small onion sliced.

Let it boil until all the substance is out of the oysters. Strain the liquor from the ingredients and put it back in the pot. Add a large spoonful butter mixed with flour. Have ready two dozen oysters to throw in just as it is ready to be dished--at the same time stir up two yolks of eggs with a cup of cream. Cayenne pepper is an improvement.--_Mrs. E. W._

TURTLE SOUP.

Kill the turtle at daylight in summer, the night before in winter, and hang it up to bleed. After breakfast, scald it well and scrape the outer skin off the shell; open it carefully, so as not to break the gall. Break both shells to pieces and put them into the pot. Lay the fins, the eggs and some of the more delicate parts by--put the rest into the pot with a quantity of water to suit the size of your family.

Add two onions, parsley, thyme, salt, pepper, cloves and allspice to suit your taste.

About half an hour before dinner thicken the soup with brown flour and butter rubbed together. An hour before dinner, take the parts laid by, roll them in brown flour, fry them in butter, put them and the eggs in the soup; just before dinner add a glass of claret or Madeira wine.--_Mrs. N._

_Turtle Soup._

To one turtle that will weigh from four to five pounds, after being dressed, add one-half gallon water, and boil until the turtle will drop to pieces, then add:

2 tablespoonfuls allspice.
1 tablespoonful black pepper.
2 tablespoonfuls butter, and salt to the taste.

When nearly done, put in a small handful pot marjoram, thyme and parsley tied together, and two large onions; when ready to come off, add two sliced lemons, one pint good wine, and a small quantity of curry powder; thicken with flour.--_Mrs. D._

_Turtle Soup._

To 2½ quarts soup add:
1 ounce mace.
1 dessertspoonful allspice.
1 teaspoonful cloves.
Pepper, black and cayenne, and salt to your taste.

Tie up a bunch of parsley, thyme, and onion in a cloth, and throw into soup when boiling. When nearly done, thicken with two tablespoonfuls flour. To give it a good color, take one tablespoonful brown sugar and burn it; when burnt, add a wineglass of water. Of this coloring, put two tablespoonfuls in soup, and just before serving, add half a pint Madeira wine.--_Miss E. W._

MOCK TURTLE SOUP.

Put on beef and boil very tender; take out, chop fine, and put back to boil. Put potatoes, mace, cloves, cinnamon, parsley, thyme, spice, celery seed, and ten hard-boiled eggs; pepper and salt to your taste.

Thicken with flour and add brandy and wine.--_Miss E. P._

MOCK TERRAPIN SOUP.

Cut up two pounds roast or boiled beef in small pieces. Put one large teacup new milk, one large teacup of wine, a piece of butter size of an egg (rolled in flour), a little nutmeg, two or three spoonfuls mixed mustard--all in a stewpan, and cook ten or fifteen minutes. Good way to use up cold meats.--_Mrs. S. M._

CLAM SOUP.

Boil half a peck of clams fifteen minutes; then take them from the shells, clean and wash them. Have ready the stew-kettle; strain the water, in which clams have been boiled; chop up clams, and put in with three or four slices of salt pork, some mashed potatoes, salt and pepper to taste. Thicken with grated cracker, and add two spoonfuls butter rolled in flour. Let it boil twenty minutes and serve.--_Mrs. C._

_Clam Soup._

Open the clams and chop them up fine. To twenty clams, add:

½ gallon water.
3 good onions.
2 tablespoonfuls butter.
A small bunch of parsley and thyme.

Just before taking off, add one quart rich milk and thicken with flour.--_Mrs. D._

CRAB SOUP.

Open, and cleanse of the deadman's fingers and sandbag, twelve small fat crabs raw. Cut the crabs into two parts. Parboil and extract the meat from the claws, and simply extract the fat from the back shells of the crabs. Scald eighteen ripe tomatoes, skin them and squeeze the pulp from the seeds through a colander. Chop them fine and pour boiling water over the seeds and juice, and strain them. Stew a short time in the soup-pot one large onion, one clove of garlic, in one spoonful butter and two spoonfuls lard, and put them in the tomatoes.

After stewing a few minutes, add the meat from the claws, then the crabs, and lastly the fat from the back shells. Season with salt, cayenne and black pepper, parsley, sweet marjoram and thyme, one-half teaspoonful lemon juice, and peel of one lemon. Pour in the water with which the seeds were scalded, adding more should there not be the quantity of soup required. Boil moderately one hour. About a quarter of an hour before serving, sift in grated bread crumbs or pounded crackers as a thickening. Any firm fish prepared by this recipe is excellent.--_Mrs. J. I._

_Crab Soup._

One dozen crabs to one gallon water. Take off top shell; clear body of crabs. Cut through the middle, put them into a kettle, mix with some butter, and brown them. Then add one gallon water, and simmer for half an hour. Skim slightly, and add the hock of an old ham, and strained tomato juice one pint. Boil two hours. Season with pepper, spice if liked, and half-pint wine.

The claws are to be cracked and divested of the jaws. A Hampton recipe.--_Miss E. W._

BEEF SOUP.

Crack the bone of a shin of beef, and put it on to boil in one quart water. To every pound meat add one large teaspoonful salt to each quart water. Let it boil two hours and skim it well. Then add:

4 turnips, pared and cut into quarters.
4 onions, pared and sliced.
2 carrots, scraped and sliced.
1 root of celery, cut into small pieces.

When the vegetables are tender, add a little parsley chopped fine, with salt and pepper to the taste. Serve hot.--_Mrs. P. McG._

_Another Recipe for Beef Soup._

One shin beef in one-half gallon water, put on before breakfast and boiled until dinner. Thicken with brown flour two or three hours before dinner. Put in one carrot, two turnips, one onion, thyme, cabbage, and celery-seed.--_Mrs. H. P. C._

_To prepare a Beef's Head as Stock for Soup._

Cut up the head into small pieces, and boil in a large quantity of water until it is all boiled to pieces. Take out all the bones as for souse cheese, and boil again until thick. Then while hot, season very highly with pepper, salt, catsup, allspice, and onions chopped fine.

Put into a mould to get cold. For a small family cut a thick slice, say five inches square, whenever you want soup in a hurry, adding about a quart of water. It need cook for a few minutes only, and is valuable as keeping well and being ready in times of emergency. By adding a few slices of hard-boiled egg and a gill of good cooking wine, this soup may have very nearly the flavor of mock turtle.--_Mrs. A. M. D._

CALF'S HEAD SOUP.

Take one-half liver and the head of a mutton, veal or beef, and boil until the meat drops from the bone. Cut up fine and add one-half the brains; then:

1 onion.
1 spoonful spice.
½ spoonful cloves.
1 spoonful black pepper and a piece of mace.
3 tablespoonfuls flour.
3 tablespoonfuls flour, and salt to the taste.

Put in enough water at first, as adding it makes the soup thin.

Cut up three hard boiled eggs, and add, when done, one glass of wine.

A little brandy and walnut catsup, with more eggs, will improve it, though it is a delightful soup as it is.--_Mrs. W. A. C._

_Calf's Head Soup._

Clean the head, laying aside the brains. Put the head in a gallon of water, with pepper and salt. Boil to pieces and take out bones; return to the pot with--

1 teacup of mushroom or tomato catsup.
1 teaspoonful allspice.
1 lemon rind, grated.
1 grated nutmeg.
1 tablespoonful butter.
1 teacup of browned flour.

Fry, and add the brains when nearly ready for the table. About five minutes before serving, add:

1 teacup of wine.
1 teaspoonful cloves.
1 teaspoonful mace.

When sent to the table have two hard-boiled eggs sliced and floating on top.--_Mrs. J. D._

_Calf's Head Soup._

Take a large calf's head and boil it with four gallons water and a little salt; when tender, bone and chop it fine, keeping out the brains, and put the meat back in the pot and boil down to a tureenful. Half an hour before serving the soup, add:

1 tablespoonful mustard.
1 teaspoonful black pepper.
1 teaspoonful powdered cloves.
1 teaspoonful mace.
1 teaspoonful nutmeg.

Brown a cup of flour to thicken and just as the soup is dished, add one cup walnut catsup, and one cup port or claret wine.

The brains must be beaten up with an egg, fried in little cakes, and dropped in the tureen.--_Miss N._

CALF'S HEAD SOUP.

Take the head, split it open and take out the brains; then put the head, brains, and haslet in salt water--let them soak one hour. Put on to boil at eight o'clock; after boiling four hours, take it up and chop up the head and haslet, removing all the bones; return to the soup, with a small pod of pepper. Thicken it with one pint browned flour with one tablespoonful butter rubbed in it. Have--

1 tablespoonful mace.
1 tablespoonful allspice.
½ doz. cloves.

Beat all together and put in the tureen with,

1 teacup of tomato catsup.
1 teacup of cooking wine.

Pour the soup on them. Have the brains fried, and two hard boiled eggs sliced and dropped in the soup.--_Mrs. T. C._

_Brown Calf's Head Soup._

Scald and clean the head, and put it to boil in two gallons water, with

A shank of veal.
2 carrots.
3 onions.
A small piece of bacon.
A bunch of sweet herbs.

When they have boiled half an hour, take out the head and shank, and cut all the meat off the bone in pieces two inches square. Let the soup boil half an hour longer, then strain it and put in the meat, and season with salt, black and cayenne pepper (and a few cloves, if you like them). Thicken with butter and brown flour.

Let it now boil nearly an hour longer, and just before serving it, stir in one tablespoonful sugar browned in a frying-pan, and half a pint wine. A good substitute for turtle soup.--_Mrs. Col. A. F._

_Calf's Head Soup._

Have a head nicely cleaned, the brains taken out and the head put to soak. Put it on with,

1 gallon water.
1 piece of fat ham.
Thyme, parsley, pepper and salt.

Boil together until the flesh is tender; take out and chop--strain the water--two tablespoonfuls brown flour, four ounces butter--returning the "dismembered" fragments; let it boil till reduced to two quarts. Season with one-half pint wine, one gill catsup, nutmeg, mace, allspice.

Cut up the liver, and fry; beat the brains up with an egg, pepper and salt; fry in cakes and lay in the soup when served up, and hard boiled eggs sliced up and put in.--_Miss B. L._

_Ox-tail Soup._

Wash and soak three tails; pour on them one gallon cold water; let them be brought gradually to boil, throw in one and a half ounce salt, and clear off the scum carefully as soon as it forms on the surface. When it ceases to rise, add:

4 moderate sized carrots.
2 or 3 onions.
1 large bunch savory herbs.
1 head celery.
2 turnips.
6 or 8 cloves, and ½ teaspoonful peppercorns.

Stew these gently from three hours to three and a half hours. If the tails be very large, lift them out, strain the liquor and strain off all the fat. Cut the meat from the tails and put it in two quarts or more of the stock. Stir in, when this begins to boil, a thickening of arrow-root or of rice flour, mixed with as much cayenne and salt as may be required to flavor the soup, and serve very hot.--_Mrs. P._

CHICKEN SOUP.

Put on the chickens with about three quarts water and some thin slices bacon. Let it boil well, then put in:

A spoonful butter.
1 pint milk.
1 egg, well beaten.
Pepper, salt, and celery or celery-seed or parsley.

Let all boil up. Some dumplings made like biscuits are very nice in it.--_Mrs. W._

_Roast Veal and Chicken-bone Soup._

Boil the veal and chicken bones with vegetables, and add one handful maccaroni, broken up fine. Boil the soup half an hour. Color with a little soy or catsup.--_Mrs. S._

_Chicken Soup._

Put on the fire a pot with two gallons water and a ham bone, if you have it; if not, some slices of good bacon. Boil this two hours, then put in the chickens and boil until done: add one-half pint milk and a little thickening; pepper and salt to the taste. After taking off the soup, put in a piece of butter size of an egg. Squirrel soup is good made the same way, but takes much longer for a squirrel to boil done.--_Mrs. P. W._

GIBLET SOUP.

1 pint dried green English peas.
1 pound giblets.
1 dozen cloves.
1 small piece red pepper.
Nearly 1 gallon water.

Boil peas slowly seven hours. Add giblets, spices, and salt to taste, two hours before dinner. When peas are dissolved, strain through sieve; cut giblets into dice and return to soup; boil up and serve. Will be enough for six or eight persons.--_Mrs. R. R._

OKRA SOUP.

1½ gallons water.
2 quarts young okra, cut very fine.
2 quarts tomatoes.
Onions, prepared as for pea soup.
Pepper; salt.
1 large spoonful butter.

Add the tomatoes about twelve o'clock. Put the soup on early in the morning.--_Mrs. I._

GUMBO SOUP.

1 fried chicken.
1 quart okra, cut up.
1 onion.
1 bunch parsley.
Few celery tops--fry all together. Put in one quart skinned tomatoes.
1½ gallons water, boil to ½ gallon.
Teacup of wine after taking from the fire.--_Mrs. R. A._

_Gumbo Soup._

Fry two fowls, old or young, with parsley, pepper, salt, onion, lard or bacon.

Put it in the pot with water sufficient for the soup. One quart sliced okra, scrap of ham or fried sausage to boil with it.