Chapter IV: Part 4

Break the eggs into a bowl, add the onion juice, salt, and pepper. Beat only until thoroughly blended, then add gradually the milk. Divide equally into six well-buttered cocottes or soufflé cases. Stand them in a pan half filled with hot water and bake in a moderate oven for twenty minutes, or until firm to the touch.

Serve with bread sauce.

EGG PUDDING

5 eggs 2 ozs. (¼ cup) sugar 2 ozs. (½ cup) flour 2 ozs. (¼ cup) butter 1 pint (2 cups) boiling milk 3 tablespoonfuls cold milk ½ teaspoonful vanilla extract Cream sauce

Mix the sugar and the flour with the cold milk, stir them into the boiling milk, and cook until thick and very smooth; remove from the fire and add the butter. Beat in the yolks of the eggs, the extract, and mix in gently the whites of the eggs stiffly beaten. Turn into a buttered fireproof dish and bake for about thirty-five minutes. Serve hot with cream sauce.

To make the sauce: Beat half a cupful of butter with one cupful of powdered sugar, then add two tablespoonfuls of cream and half a teaspoonful of vanilla extract.

EGG TARTLETS

5 eggs 6 tablespoonfuls chopped cooked ham 2 heaping tablespoonfuls white bread crumbs ½ gill (4 tablespoonfuls) milk 1 tablespoonful butter 3 tablespoonfuls browned bread crumbs Salt, pepper, and grated nutmeg

Chop the ham finely, put it into a basin, add the white bread crumbs, the milk, and seasoning of salt, pepper, and nutmeg. Butter some ramequins, sprinkle them with the browned bread crumbs, and line them neatly with the ham paste. Break an egg into each, put one or two small pieces of butter on the top, sprinkle over with a little pepper, and bake for twelve minutes.

Serve hot.

EGGS IN TOMATOES

4 eggs 4 firm tomatoes 1 heaping tablespoonful (1 oz.) butter 1 teaspoonful chopped parsley Salt, pepper, and dust of paprika

Wipe each tomato and cut a round piece from the stalk end. Remove enough pulp to leave room for one egg dropped carefully into each, first dusting the inside of the tomatoes with salt, pepper, and paprika.

Put a small piece of butter on the top of each egg; place the tomatoes in small well-buttered fireproof dishes and bake until the whites of eggs are lightly set.

Sprinkle with salt, pepper, and parsley.

Serve hot.

EGGS WITH SPINACH

4 or 5 eggs 3 heaping tablespoonfuls (3 ozs.) butter ½ peck spinach (2 lbs.) Salt and pepper

Wash the spinach carefully to remove all dirt and grit, then put it into a saucepan, put on the cover, and cook for ten minutes. Add the butter, salt, and pepper to taste; allow it to cook slowly for one hour in its own juices.

Divide it into buttered ramequins, making it into neat little nests. Drop an egg into each of these nests, and bake for eight minutes in a moderately heated oven.

The whites of the eggs should harden, but the yolks should be soft.

Serve very hot.

EGG SOUP

4 egg yolks ¼ lb. (½ cup) butter 1 onion 1 tablespoonful flour 1½ pints (3 cups) water Salt and pepper 1 tablespoonful chopped parsley Toast points

Chop the onion and fry it for a few minutes in the butter, stir in the flour, cook a minute, then add the water, bring to boiling point, and season with parsley, salt, and pepper.

Beat up the yolks of the eggs, add them off the fire, stirring till all is mixed.

Have the toast points in petites marmites, pour in the soup, and serve as quickly as possible.

EGG AND MUSHROOM RAGOUT

3 hard cooked eggs ¼ lb. mushrooms 1 heaping tablespoonful (1 oz.) butter 1 pint (1 cup) stock 1 teaspoonful flour Salt and pepper Little chopped parsley

Peel the mushrooms and fry them for a minute in the hot butter in a fireproof dish, add the flour, stock, salt, and pepper. Boil for three minutes, add two of the eggs cut lengthways.

Garnish with the other egg and the parsley.

EGGS IN RAMEQUINS

5 hard cooked eggs ¼ lb. mushrooms 3 tablespoonfuls butter 1 pint (2 cups) white sauce ½ cupful cooked chopped ham A few bread crumbs ⅓ cupful melted butter Salt and pepper to season

Peel the mushrooms and cut them into small pieces; cook them in the three tablespoonfuls of butter till the butter is absorbed, then add the white sauce and allow to simmer for a quarter of an hour. Add the ham and the cooked eggs, cut in slices; season nicely, and turn into well-buttered ramequins, cover with some bread crumbs mixed with the melted butter, and heat thoroughly in the oven.

Serve hot.

EGGS WITH CREAM

6 eggs ½ pint (1 cup) cream Salt and pepper ¼ lb. thinly cut bacon 1 heaping tablespoonful (1 oz.) butter

Spread the butter on the bottom of a shallow fireproof dish, pour in the cream, sprinkle in a little salt and pepper, break the eggs carefully into the dish; partly cook the bacon in front of the fire, then place it on the top of the eggs.

Bake for ten minutes and serve hot.

This dish may be prepared in small casseroles, allowing one egg to each dish.

EGGS WITH MACARONI

4 hard cooked eggs ¼ lb. spaghetti 1 heaping tablespoonful (1 oz.) butter 2 heaping tablespoonfuls (1 oz.) grated cheese ½ pint (1 cup) white sauce 1 tablespoonful finely chopped parsley Salt and pepper

Break the spaghetti into a saucepan of fast boiling water, add one teaspoonful of butter, and cook it until tender, then drain. Thickly butter a fireproof dish, put in a layer of spaghetti, then a layer of sliced hard cooked eggs; dust these with a little salt and pepper.

Next put in more spaghetti, then more slices of egg, and so on until the dish is full, ending with the spaghetti. Pour the white sauce over this and sprinkle the cheese on it. Put the rest of the butter in little lumps on the top.

Bake in a quick oven for ten minutes. Decorate with the chopped parsley and sliced eggs.

EGG AND POTATO PIE

5 hard cooked eggs ½ pint (1 cup) white sauce 10 boiled potatoes 1 heaping tablespoonful (1 oz.) butter 3 tablespoonfuls hot cream Seasoning salt, pepper, and grated nutmeg Chopped parsley

Shell the eggs and cut them into slices not too thin. Mash the potatoes and mix them with the butter and the cream. Season with salt, pepper, and a very little nutmeg.

Line the bottom of an earthenware dish with this and place in it a layer of the sliced eggs, scatter some chopped parsley over them, and cover with the white sauce. Continue alternate layers of potato, egg, sauce, and parsley until the quantities are used.

Cover the top with the mashed potatoes; smooth carefully over and mark with a fork; brush with beaten egg; bake for half an hour in a moderately hot oven.

EGGS AU GRATIN

6 hard cooked eggs 2 tablespoonfuls grated cheese 1 heaping tablespoonful (1 oz.) flour 1 heaping tablespoonful (1 oz.) butter ½ pint (¼ cup) milk 3 tablespoonfuls cream Salt, red pepper, and white pepper to taste 2 raw egg yolks Toast points

Divide the eggs into halves lengthways and place them in a buttered gratin dish. Melt the butter, stir in the flour, add the milk, stir till boiling, then add one tablespoonful of the cheese and the seasonings. Cook for five minutes, remove from the fire, add the yolks of eggs, mix well, and pour over the hard cooked eggs. Sprinkle with the rest of the cheese and brown in the oven.

Garnish with the toast points and serve hot.

EGGS AND BACON

¼ lb. bacon ¼ lb. mushrooms 4 poached eggs 1 tablespoonful finely chopped parsley 2 tablespoonfuls bread crumbs 1 heaping tablespoonful (1 oz.) butter Salt and pepper

Fry the bacon, then chop it and put it into a gratin dish. Peel the mushrooms and fry them lightly in butter, chop them, and lay them on the top of the bacon, sprinkle in a little salt and pepper. Poach and drain the eggs, and lay them on the top of the mushrooms. Put the parsley, butter, and bread crumbs on the top and bake for six minutes.

Serve hot.

GOLDEN EGGS

4 hard cooked eggs 1 tablespoonful vinegar 1 egg yolk 1 heaping tablespoonful (1 oz.) butter 1 heaping tablespoonful (1 oz.) flour ½ pint (1 cup) milk Salt and pepper Some croûtons

Put the vinegar into a casserole and boil it till it almost evaporates, then add the butter and the flour, mix well, add the milk, stir till it boils, and cook for five minutes, stirring all the time; then add the raw yolk of egg, salt and pepper to taste, stir for a few minutes longer. Cut the whites of hard boiled eggs in strips, add them to the mixture. Turn out on to a shallow earthenware dish, rub the yolks through a sieve on the top. Put the croûtons round the edge.

SCOTCH WOODCOCK

3 hard cooked eggs 3 tablespoonfuls grated cheese 1 heaping tablespoonful (1 oz.) flour 1 heaping tablespoonful (1 oz.) butter 1 gill (½ cup) milk 1 gill (½ cup) stock ½ teaspoonful anchovy extract Salt, pepper, and red pepper 1 teaspoonful chopped parsley 2 rounds buttered toast

Place one round of toast in a buttered fireproof dish. Chop the whites of the eggs and mix them with one tablespoonful of the cheese and seasoning of salt, pepper, and red pepper; place the other round of toast on the top, put in the oven to keep hot.

Blend the butter and flour in a saucepan over the fire; stir in the milk, stock, anchovy, the remainder of the cheese, and seasoning. Cook for a few minutes and pour over the toast.

Divide the toast into squares, garnish with the chopped parsley and the yolks of eggs rubbed through a sieve.

Serve hot.

SCRAMBLED EGGS WITH MUSHROOMS

4 eggs 1 heaping tablespoonful (1 oz.) butter 8 small mushrooms 1 tablespoonful cream 1 slice buttered toast Salt, pepper, and red pepper

Wash and peel the mushrooms, chop them finely, and fry them in a little melted butter. Beat up the eggs, and pour them into a saucepan; add the cream, mushrooms, butter, and seasonings. Stir over a quick fire until the eggs are lightly set.

Have the toast neatly trimmed ready on a hot fireproof dish, put the egg mixture on the top of it, and serve immediately.

SHRIMP EGGS

6 eggs 18 large picked shrimps 3 heaping tablespoonfuls finely chopped cooked tongue 1 tablespoonful cream 2 tablespoonfuls sherry wine 1 pint (2 cups) good thick gravy A few drops red coloring Some parsley Salt and pepper

Butter some small casseroles and break into each an egg; put into the oven and let cook, but they must not harden. Put the gravy into a saucepan, add the sherry wine, the tongue, and the shrimps, simmer for ten minutes, but do not allow it to boil.

Season nicely, add the cream and red coloring; pour over the eggs, place a sprig of parsley in the center of each, and serve at once.

SOUFFLÉ OMELET

6 eggs 3 heaping tablespoonfuls (3 ozs.) sugar 1 tablespoonful cornstarch ½ teaspoonful rose extract Some raspberry preserves

Beat the yolks of the eggs and the sugar thoroughly together; then add the cornstarch and the rose extract. Add a pinch of salt to the whites of eggs and beat them up stiffly. Mix them carefully with the yolks and sugar. Turn half of the mixture into a buttered fireproof dish, spread over with raspberry preserves, then put the remainder of the mixture on the top, smooth over with a knife, dredge with sugar, and make a few incisions with the point of a knife, so as to form a pretty design.

Bake in a moderately hot oven for twenty-five minutes.

Place the dish on a folded napkin and send to table at once.

SWISS EGGS

6 eggs 3 tablespoonfuls butter 1 gill (½ cup) cream Salt and pepper Swiss cheese

Melt the butter in a fireproof baking dish, break into it the eggs, cover them with very thin slices of Swiss cheese, and sprinkle over a little salt and pepper.

Bake in a moderate oven till the eggs are set and the cheese melted.

VENETIAN EGGS

3 eggs ½ pint (1 cup) strained tomato juice Salt and pepper 1 heaping tablespoonful (1 oz.) butter ½ pint (1 cup) grated cheese

Melt the butter in a casserole, add the grated cheese, and stir until melted. Pour in the tomato juice, and when this begins to thicken, add the eggs, which have been lightly beaten.

Season with salt and pepper and serve on hot toasted crackers.

SAUCE RECIPES

“_Epicurean cooks sharpen with cloyless sauce his appetite_”

ARROWROOT SAUCE

2 ozs. (2 heaping tablespoonfuls) arrowroot 2 tablespoonfuls sugar ½ pint (1 cup) water ½ pint (1 cup) milk 1 teaspoonful rose extract

Mix the arrowroot with the water in a small earthenware pan, add the milk, sugar, and boil for four minutes; add the rose extract or any flavoring preferred.

BÉCHAMEL SAUCE

1 pint (2 cups) milk 1 small carrot 1 celery stalk 1 small onion 2 tablespoonfuls flour 2 tablespoonfuls butter 1 bay leaf 12 whole peppers 1 gill (½ cup) cream Salt and pepper

Wash and prepare the vegetables, then slice them. Put them into an earthenware dish with the milk, whole peppers, and bay leaf, and let them cook in it until it is well flavored. Melt the butter in another pan, stir in the flour smoothly, then strain in the milk, and stir it over the fire till it boils; then let it simmer for ten minutes. Next strain it, return it to the pan, reheat it, season it to taste, and, lastly, add the cream, taking care that it does not again reach boiling point.

BROWN GRAVY

½ pint (1 cup) water 1 blade mace 1 shallot or small onion sliced 1 heaping teaspoonful flour 1 oz. (1 heaping tablespoonful) butter ½ teaspoonful meat extract 1 tablespoonful mushroom ketchup ¼ teaspoonful kitchen bouquet Salt and pepper 1 teaspoonful lemon juice 1 bay leaf 1 wineglassful port wine

Melt the butter in a fireproof dish, then fry in it the onion or shallot, sliced, add the flour, and brown it also, add all the rest of the ingredients except the wine, allow to boil for eight minutes, strain, add the wine, reheat, but do not allow it to boil, and serve.

Another method is to pour away all the fat from the roasting dish, retaining the brown sediment, add to this one cupful of water, one teaspoonful of flour, half a teaspoonful of meat extract, seasoning of salt, pepper, and celery salt, a few drops of kitchen bouquet; stir till boiling, allow to boil for five minutes, stirring all the time. Strain into an earthenware gravy boat.

CHOCOLATE SAUCE

5 squares grated chocolate ½ lb. (1 cup) sugar 1 gill (½ cup) milk 1 teaspoonful vanilla extract

Put these ingredients into a fireproof dish over the fire; stir until the sugar is dissolved, and boil until the mixture forms a soft ball when dropped into ice water.

Serve at once with ice cream.

CUCUMBER SAUCE

4 large cucumbers 1 teaspoonful white pepper 1 grated onion 1 teaspoonful salt 3 tablespoonfuls tarragon vinegar 1½ gills (¾ cup) whipping cream

Peel and grate the cucumbers, which should be large and crisp; when the pulp is thoroughly drained, turn it into an earthenware bowl; add the pepper, the onion, grated, the salt, and vinegar.

Mix and fold in the whipped cream at serving time.

CUSTARD SAUCE

2 eggs 1 pint (2 cups) milk 1 tablespoonful cornstarch 1 tablespoonful sugar ½ teaspoonful vanilla extract

Moisten the cornstarch with a little of the milk, add the eggs and the sugar, beat well together, make the milk hot, add it to the cornstarch and eggs, stir well, return the mixture to the casserole, and let it thicken, stirring all the time, but it must not boil or it will curdle.

Add the vanilla extract.

Serve hot or cold.

CURRANT SAUCE

3 ozs. (3 tablespoonfuls) currants 1 tablespoonful fine bread crumbs 4 cloves 1 oz. (1 heaping tablespoonful) butter 1 wineglassful port wine 1 blade mace

Wash the currants and put them with the other ingredients into a fireproof dish, cook gently for twenty minutes, stirring till smooth, and serve in an earthenware sauce boat.

The cloves and mace should be tied in muslin or cheesecloth and removed before the sauce is served.

This sauce is good served with venison.

EGG SAUCE

1 yolk hard cooked egg 2 raw egg yolks 1 tablespoonful lemon juice 1 teaspoonful chopped parsley Salt, pepper, and paprika 1 oz. (1 heaping tablespoonful) butter 1 oz. (1 heaping tablespoonful) flour ½ pint (1 cup) milk 1 gill (½ cup) stock

Melt the butter in a fireproof dish, stir in the flour, milk, stock, parsley, seasonings, and the hard cooked yolk of egg rubbed through a sieve.

Stir till it boils for three minutes, then remove from the fire and stir in the raw yolks of eggs and the lemon juice.

ESPAGNOLE SAUCE

2 ozs. (2 heaping tablespoonfuls) butter 2 tablespoonfuls flour 1 pint (2 cups) brown stock 1 carrot 1 shallot 1 small onion 1 small slice ham 1 wineglassful sherry wine 1 gill (½ cup) tomato sauce Salt and pepper

Wash and prepare the vegetables, slice and dice them. Heat the butter in a casserole, put in the vegetables and ham, then fry them a good brown color.

Stir in the flour and brown it slightly, add the stock, stir it over the fire till it boils, then add the wine, tomato sauce, and salt and pepper to taste. Let it come to boiling point, then skim it well, strain it, and it is ready for use.

HARD SAUCE

4 ozs. (4 heaping tablespoonfuls) butter 2 ozs. (2 heaping tablespoonfuls) sugar 2 heaping tablespoonfuls chopped almonds 1 tablespoonful sherry wine or brandy

Blanch the almonds and chop them very fine, add the wine or brandy. Beat up the butter and sugar to a cream, then beat in the almonds.

Chill and serve in a heap in a dainty ramequin.

HOLLANDAISE SAUCE

4 egg yolks 4 ozs. (4 heaping tablespoonfuls) sweet butter 2 tablespoonfuls vinegar 1 tablespoonful cold water Salt to taste

Break the eggs into a fireproof dish, beat them up, then stir in the water and the vinegar.

Mix carefully over the fire till it thickens, and be careful that it does not curdle. Stir in the butter and add the salt.

HORSERADISH SAUCE

6 tablespoonfuls grated horseradish 1 egg yolk ½ teaspoonful salt 1 tablespoonful vinegar 1 gill (½ cup) whipping cream

Mix the horseradish, yolk of egg, and salt together, then add the vinegar and fold in the whipped cream.

If the horseradish is already in vinegar, omit the tablespoonful of vinegar and press the horseradish until dry.

LEMON SAUCE

2 lemons 1 oz. (1 heaping tablespoonful) sugar 1 tablespoonful cornstarch ½ pint (1 cup) water

Put the water on to boil in a fireproof dish. Mix the cornstarch smoothly and thinly with the strained lemon juice. When the water boils, pour in the cornstarch and stir till it boils. Now add the sugar and the grated rind of the lemons.

Serve hot in an earthenware sauce boat.

MAYONNAISE SAUCE

½ pint (1 cup) olive oil 1 egg yolk 1 tablespoonful vinegar 1 tablespoonful lemon juice ½ teaspoonful powdered sugar ¼ teaspoonful salt Dash of red pepper ¼ teaspoonful mustard

Mix together in an earthenware bowl the salt, red pepper, mustard, and yolk of egg. Beat with a wooden spoon until slightly thickened. Add the sugar and a teaspoonful of lemon juice or vinegar, and when well blended with the other ingredients add the olive oil gradually, beating constantly.

When several teaspoonfuls of the oil have been added, a small egg-beater may be substituted for the wooden spoon, and the oil may be added faster.

When the mixture becomes too thick to beat easily, add a little of the lemon juice or vinegar, then more oil, and so on, alternating until all the ingredients are used. If liked, add more seasonings.

MUSHROOM GRAVY

¼ lb. chopped mushrooms 1 heaping teaspoonful flour Salt and pepper 1 slice onion ½ pint (1 cup) water 1 tablespoonful mushroom ketchup 1 oz. (1 heaping tablespoonful) butter Salt and pepper to taste ¼ teaspoonful meat extract

Fry the mushrooms, onion, and the flour in the butter in a fireproof dish for a few minutes, add the seasonings, meat extract, mushroom ketchup, and the water; boil for eight minutes, stirring occasionally, and serve.

If preferred, the mushrooms can be rubbed through a sieve to press out all the juice; they can then be reheated and served.

ONION SAUCE

4 onions Salt and pepper 1 dessertspoonful vinegar 1 oz. (1 heaping tablespoonful) butter 1 oz. (1 heaping tablespoonful) flour ½ teaspoonful sugar 2 tablespoonfuls cream ½ pint (1 cup) milk

Peel the onions and drop them into plenty of boiling salted water, add the vinegar, and boil for a quarter of an hour. Drain and rinse them in clean warm water and chop them up. Melt the butter in a fireproof dish, stir in the flour, then gradually add the milk, and stir till they boil; add the sugar, onions, and a little salt and pepper; stir till boiling; rub the whole through a sieve, reheat, then add the cream and serve hot.

OYSTER SAUCE

12 oysters 1 tablespoonful butter 1 tablespoonful flour Salt and pepper 1 gill (½ cup) milk 1 gill (½ cup) stock 1 gill (½ cup) cream A few drops lemon juice

Blend the butter and flour together in a fireproof dish, then add gradually the milk and stock and boil for five minutes, stirring all the time; add the lemon juice, cream, salt, pepper, and the oysters divided into two or four pieces, according to size.

Do not boil the sauce after the oysters are added.

PARSLEY SAUCE

3 tablespoonfuls chopped parsley ½ pint (1 cup) milk Pepper and salt to taste 2 ozs. (2 heaping tablespoonfuls) butter 1 oz. (1 heaping tablespoonful) flour

Blend the butter and the flour in a fireproof dish, then gradually add the milk, stir till boiling; add the seasonings and cook for eight minutes; then add the chopped parsley, stir, and serve.

PLUM SAUCE

1 pint (2 cups) stoned plums 1 gill (½ cup) water 4 ozs. (4 heaping tablespoonfuls) sugar 1 teaspoonful lemon extract

Put the stoned plums into an earthenware dish, add the water and the sugar; stir them over the fire until the plums are quite smooth; rub through a sieve, add the lemon extract, and serve with any steamed pudding.

PISTACHIO SAUCE

2 ozs. (2 heaping tablespoonfuls) chopped pistachio nuts 1 tablespoonful cornstarch 1 gill (½ cup) water 1 oz. (1 heaping tablespoonful) sugar 1 tablespoonful cream 1 wineglassful Marsala wine ¼ teaspoonful pistachio extract

Blanch the pistachio nuts, then pound them till smooth. Mix the cornstarch smoothly with the water in a fireproof dish, add the pistachio nuts, and let them boil, keeping them well stirred. Add the sugar, cream, Marsala wine, and pistachio extract.

Strain the sauce and it is ready.

SAUCE TARTARE

½ pint (1 cup) mayonnaise sauce 1 tablespoonful chopped parsley 1 tablespoonful chopped olives 1 tablespoonful chopped pickles 1 teaspoonful chopped chives 1 tablespoonful chopped capers

Put the mayonnaise dressing into an earthenware bowl, then mix in all the other ingredients.

TOMATO SAUCE

½ lb. tomatoes or 1 can of tomatoes 1 onion A bunch sweet herbs ½ pint (1 cup) stock or water ½ teaspoonful salt A few drops of red coloring 1 carrot 1 turnip 2 ozs. (2 heaping tablespoonfuls) butter 1 oz. (1 heaping tablespoonful) flour 4 whole peppers Bunch of parsley Blade of mace 1 bay leaf

Put the butter into a casserole with the carrot, turnip, onion, and tomatoes cut up into pieces, add the herbs, parsley, bay leaf, whole peppers, and mace, and fry for ten minutes, then add the flour, the stock or water, salt, and red coloring, stir till boiling, then simmer slowly for forty minutes, rub through a sieve, reheat, and serve.

WHITE SAUCE

1 oz. (1 heaping tablespoonful) butter 1 oz. (1 heaping tablespoonful) flour ½ pint (1 cup) milk or water 1 bay leaf A few drops lemon juice Salt and pepper to taste

Blend the butter and the flour together in an earthenware dish, then add the milk, bay leaf, and salt, stir over the fire until it boils and thickens, then remove the bay leaf, season it to taste with salt, pepper, and lemon juice, and it is ready.

To make it a sweet sauce add one tablespoonful of sugar and half a teaspoonful of extract.

CAKE AND BREAD RECIPES

“_’Tis passing good: I prithee let me have it_”

APPLE BREAD

½ compressed yeast cake ½ pint (1 cup) milk 1 lb. (4 cups) flour 3 ozs. (3 heaping tablespoonfuls) sugar 6 ozs. (¾ cup) butter 3 eggs Apple sauce

At night dissolve the yeast cake in the milk. The milk should be heated to boiling point, then cooled to lukewarm. Sift the flour into an earthenware basin, add the sugar, and rub the butter well into them. Add the milk, the eggs well beaten, and beat with a wooden spoon until the dough is blistered.

Cover and set over night in a warm place. The next day roll the dough in two cakes, each about half an inch thick; spread the lower one with tart apple sauce, then butter the other slightly and lay over it, and let them rise together in a buttered fireproof dish for half an hour.

Bake in a moderate oven till the bread is ready. When taken from the oven spread with more apple sauce; dredge with sugar and return to the oven to glaze.

Serve hot.

APPLE SAUCE CAKE

½ pint (1 cup) sour apple sauce 1 teaspoonful baking soda ½ lb. (1 cup) sugar ¼ lb. (½ cup) butter or lard 1 saltspoonful salt ½ teaspoonful powdered cloves 1 teaspoonful powdered cinnamon ¼ teaspoonful grated nutmeg 3 tablespoonfuls warm water 7 ozs. (1¾ cups) flour 1 cupful Sultana raisins

Cream the butter and sugar together, add the salt, spices, raisins, cleaned, the soda dissolved in the warm water, apple sauce, and the flour. Beat all thoroughly together and pour into a buttered and floured shallow casserole.

Bake in a moderate oven for forty-five minutes.

BRANDY CAKE

6 ozs. (¾ cup) butter 12 ozs. (1½ cups) sugar 2 eggs ¾ lb. (3 cups) flour 3 gills (1½ cups) milk 2 heaping teaspoonfuls baking powder 1 gill (½ cup) brandy

Beat the butter and sugar to a cream, then add the yolks of the eggs, beating them well in, the milk, flour, baking powder, brandy, and the whites of eggs beaten stiffly.

Turn into a buttered and floured fireproof dish and bake in a moderate oven for three-quarters of an hour.

CHEESE CAKE

4 ozs. (½ cup) butter 1 lb. (2 cups) sugar 4 eggs 4 ozs. (1 cup) flour ½ pint (1 cup) milk 2 lbs. pot cheese 1 lemon Pastry

Line a well-buttered casserole with pie crust. Beat the butter and sugar to a cream, then beat in the yolks of the eggs, add the flour, milk, cheese, grated lemon rind, and the stiffly beaten whites of the eggs.

Bake for fifty minutes in a moderate oven. Allow it to cool in the casserole. Dust thickly over with powdered sugar.

CHOCOLATE CAKE

4 ozs. (½ cup) butter 12 ozs. (1½ cups) sugar 2 eggs 1 gill (½ cup) sour milk 1 square chocolate 1 gill (½ cup) boiling water 1 teaspoonful vanilla extract ½ teaspoonful rose extract ½ lb. (2 cups) flour 1 teaspoonful baking soda

Cream the butter and sugar together, then add the eggs well beaten, the milk, the chocolate dissolved in the boiling water, the extracts, the flour, and the soda.

Mix carefully, turn into a shallow buttered and floured earthenware dish in a moderate oven for three-quarters of an hour.

COCOA SPONGE CAKE

2 ozs. (¼ cup) cocoa 3 eggs 1 gill (½ cup) cold water 1 teaspoonful vanilla extract 2 teaspoonfuls baking powder 1 teaspoonful powdered cinnamon ¼ teaspoonful salt 7 ozs. (1¾ cups) flour ¼ teaspoonful grated nutmeg 12 ozs. (1½ cups) sugar

Beat up the yolks of the eggs till light, then add the water, sugar, and vanilla. Mix together the flour, nutmeg, cocoa, cinnamon, salt, and baking powder, then add them to the sugar. Fold in the whites of eggs stiffly beaten and bake in a quick oven in a buttered earthenware dish till ready.

COFFEE BREAD

½ pint (1 cup) scalded milk 4 ozs. (½ cup) butter 4 ozs. (½ cup) sugar ½ teaspoonful salt 1 compressed yeast cake 1 gill (½ cup) warm milk 1 egg 1 cupful Sultana raisins Flour

Scald the milk, add the butter, sugar, and salt to it; when lukewarm, add the yeast cake dissolved in the lukewarm milk, the egg well beaten, the raisins, and enough sifted flour to make a stiff batter.

Turn into a well-buttered casserole, cover, and allow to rise overnight. In the morning spread in another buttered fireproof dish, cover, and allow to rise again.

Before baking, brush over with a beaten egg, and cover with the following mixture: Melt three tablespoonfuls of butter, add one-third of a cupful of sugar and one teaspoonful of powdered cinnamon. When the sugar is almost melted, add three heaping tablespoonfuls of flour.

Bake in a hot oven for thirty-five minutes.

CORN BREAD

3 gills (1½ cups) yellow corn meal ½ pint (1 cup) sweet milk ½ pint (1 cup) buttermilk ½ teaspoonful baking soda 1 teaspoonful salt 2 eggs

Mix the milks, soda, salt, and the eggs well beaten, then beat them into the meal.

Butter a casserole, set it in the oven till hot, pour in the batter to the depth of three-quarters of an inch, and bake in a hot oven till ready.

CURRANT CAKE

6 ozs. (6 heaping tablespoonfuls) cleaned currants 1 lb. (4 cups) flour 4 ozs. (4 heaping tablespoonfuls) sugar 2 teaspoonfuls baking powder 4 eggs ½ cupful chopped nuts ½ lb. (1 cup) butter 1 teaspoonful lemon extract Pinch of salt

Beat the butter and sugar to a cream, then add the eggs one by one. Mix thoroughly, then sift in the flour, salt, and baking powder, then add the currants, nuts, and lemon extract, and mix gently.

Pour into a buttered and floured earthenware dish and bake in a moderate oven for one hour.

DATE CAKE

1 lb. dates, stoned and halved ½ lb. (1 cup) butter ½ lb. (1 cup) sugar 2 eggs 1 teaspoonful baking soda 1 gill (½ cup) boiling water 1 lb. chopped walnut meats 2 cupfuls Sultana raisins ½ lb. (2 cups) flour 1 teaspoonful almond extract

Beat the butter and sugar together until creamy, then add the eggs well beaten. Dissolve the soda in the boiling water, then add it with the nuts, fruit, extract, and flour. Mix thoroughly, turn into a buttered and floured fireproof dish, and bake in a moderate oven for one hour.

DUTCH APPLE CAKE

Apples, cored and sliced 1 oz. (1 heaping tablespoonful) butter, melted 3 eggs 1 teaspoonful lemon extract 4 ozs. (4 heaping tablespoonfuls) sugar ½ lb. (2 cups) flour ¼ teaspoonful salt 2 heaping teaspoonfuls baking powder ½ pint (1 cup) milk

Separate the yolks from the whites of the eggs, add to the yolks the melted butter, milk, salt, and sifted flour. Beat till smooth, then add the baking powder, lemon extract, and fold in the stiffly beaten whites of the eggs.

Pour into a well-greased casserole, cover with the apples, and bake in a hot oven for half an hour.

Serve hot with sweet sauce flavored with lemon extract or with cream.

FRUIT CAKE

½ lb. (1 cup) butter 1½ lbs. (3 cups) sugar 6 eggs 1 pint (2 cups) sour cream 1 teaspoonful soda 1¾ lbs. (7 cups) flour 1 grated nutmeg ½ teaspoonful powdered mace 1 lb. currants 1 lb. Sultana raisins ½ lb. chopped citron peel 1 lemon 1 teaspoonful rose extract ¼ teaspoonful salt

Cream the butter and sugar together, add gradually the yolks of the eggs well beaten, the soda mixed with the cream, flour, salt, spices, grated rind and strained lemon juice, the chopped citron peel, currants, rose extract, raisins, and the whites of eggs beaten stiffly.

Mix carefully, turn into a large buttered casserole, and bake for two and a half hours in a steady oven.

FUDGE CAKE

4 ozs. (½ cup) butter ½ lb. (1 cup) sugar 2 eggs 1 gill (½ cup) milk 6 ozs. (1½ cups) flour 2½ teaspoonfuls baking powder 2 ozs. melted unsweetened chocolate ½ teaspoonful vanilla extract

Cream the butter and sugar together, then add the yolks of eggs well beaten, the whites stiffly beaten, milk, flour, baking powder, chocolate, and extracts.

Mix well and pour into a buttered and floured shallow casserole. Bake for forty minutes in a moderate oven. When cold, cover with any good white frosting.

HICKORY NUT CAKE

1½ cupfuls hickory nut meats 1 lb. (2 cups) sugar ½ lb. (1 cup) butter 3 eggs ½ pint (1 cup) buttermilk 1 teaspoonful baking soda 1 lb. (4 cups) sifted flour ¼ teaspoonful salt 1 teaspoonful almond extract

Cream the butter and sugar together, then add the eggs well beaten, the salt, extract, the soda dissolved in the buttermilk, flour, and the nuts chopped.

Mix carefully and pour into a buttered and floured casserole and bake in a moderate oven for one hour.

IMPERIAL CAKE

1 lb. (2 cups) butter 1 lb. (2 cups) sugar 10 eggs 1¼ lbs. (5 cups) flour 3 ozs. (3 heaping tablespoonfuls) blanched and halved pistachio nuts ¼ lb. (½ cup) preserved cherries 1 gill (½ cup) cream 2 teaspoonfuls baking powder 1 teaspoonful pistachio extract

Beat the butter and sugar to a cream, then beat in the yolks of the eggs one by one, add the cream, flour, baking powder, the nuts, cherries, extract, and whites of eggs beaten to a stiff froth.

Mix carefully, turn into a buttered and floured casserole, and bake in a moderate oven for one and a half hours.

MOTHER’S CAKE

1½ cups (¾ pint) yellow corn meal 2 ozs. (¼ cup) sugar 3 gills (1½ cups) sour milk 2 ozs. (½ cup) flour 1 teaspoonful baking powder ½ teaspoonful salt 1 teaspoonful baking soda 1 tablespoonful melted butter or lard

Put the sugar into a basin, add the corn meal, flour, baking powder, salt, soda, and the milk. Beat well, then add the melted butter or lard and pour into a buttered and floured shallow earthenware dish.

Bake in a moderate oven for thirty-five minutes.

POTATO CAKE

6 ozs. (¾ cup) butter 1 lb. (2 cups) sugar ½ lb. (2 cups) flour ½ pint (1 cup) hot mashed potatoes 1 gill (½ cup) milk ⅓ cupful melted chocolate ½ pint (1 cup) English walnut meats 2 teaspoonfuls baking powder 1 teaspoonful powdered cloves 1 teaspoonful powdered cinnamon ½ teaspoonful grated nutmeg 4 eggs

Beat the butter and sugar to a cream, then add the potatoes, milk, chocolate, yolks of eggs well beaten, flour, baking powder, cloves, nutmeg, cinnamon, and whites of eggs beaten to a stiff froth.

Mix all together, then add the chopped nuts. Turn into a buttered and floured casserole, and bake in a moderate oven for forty-five minutes.

SOFT GINGERBREAD

6 ozs. (¾ cup) butter 6 ozs. (¾ cup) sugar ½ pint (1 cup) milk (sour preferred) ½ pint (1 cup) molasses 2 eggs 2 teaspoonfuls powdered ginger 2 teaspoonfuls powdered cinnamon ¼ teaspoonful grated nutmeg 1 teaspoonful baking soda 3 tablespoonfuls hot water 11 ozs. (2¾ cups) flour

Cream the butter and the sugar together, then add the eggs well beaten, milk, molasses, spices, flour, and the soda dissolved in the hot water. Mix well, turn into a buttered and floured shallow earthenware dish.

Bake in a moderate oven for three-quarters of an hour.

SPICE CAKE

4 ozs. (½ cup) butter 4 ozs. (½ cup) sugar ½ lb. (2 cups) flour 1½ teaspoonfuls baking powder 1 egg ½ teaspoonful powdered ginger ½ teaspoonful powdered cinnamon Some lemon marmalade

Rub the butter finely into the flour, add the sugar, baking powder, and spices. Beat up the egg, add it gradually, making the dry ingredients into a stiff paste. Knead it a little on a floured baking board, divide it into two pieces, roll them out, and line a greased fireproof plate with one of them, spread over with the marmalade, spread the other piece on the top, and pinch it neatly round the edges.

Bake in a hot oven for half an hour.

RAISIN BREAD

1½ pints (3 cups) yellow corn meal ¾ pint (1½ cups) Graham flour ¾ pint (1½ cups) white flour ½ pint (1 cup) molasses 1 teaspoonful baking soda 1 gill (½ cup) hot water 1 teaspoonful salt ¾ pint (1½ cups) Sultana raisins Sour milk

Put the corn meal into a basin, add the flours, raisins, salt, the soda mixed with the molasses and water; make into a soft batter with the sour milk.

Fill a buttered casserole half full with the mixture, cover, and steam for three hours.

PICKLE RECIPES

“_What relish is this?_”

APPLE RELISH

7 lbs. apples 2 lbs. Sultana raisins 1 pint (2 cups) vinegar 3½ lbs. sugar 3 lemons 2 tablespoonfuls orange flower water 1 teaspoonful powdered cloves 2 teaspoonfuls powdered cinnamon

Clean the raisins and put them into an earthenware pan with the orange flower water, the strained lemon juice, sugar, vinegar, spices, and apples chopped.

Cook steadily for thirty minutes. Divide into jars and cover.

CHUTNEY

1 lb. dried peaches 1 lb. dried apricots 1 lb. dates 2 lbs. Sultana raisins ½ lb. currants 2 lbs. sugar ¾ pint (1½ cups) vinegar 1 heaping tablespoonful (1 oz.) salt 1 tablespoonful red pepper 1 tablespoonful powdered cinnamon 1 tablespoonful powdered cloves 2 tablespoonfuls chopped garlic

Wash the peaches and apricots, cover them with cold water, and soak for twelve hours; put them into an earthenware dish, add the dates, seeded and cut into small pieces, add one cupful of cold water, and stew till they are soft. Add all the other ingredients and simmer for twenty minutes, stirring frequently.

CORN RELISH

18 ears corn 2 lbs. sugar 1 firm cabbage 5 large sliced onions 3 red peppers 1 head celery 3 pints (6 cups) vinegar 1 teaspoonful turmeric 1 teaspoonful dry mustard

Cut the corn from the ears, put it into an earthenware pan, add the spices, vinegar, and the vegetables chopped.

Cook for twenty minutes, then can and cover.

CUCUMBER MANGOES

6 large cucumbers 2 ozs. mustard seeds 2 ozs. chopped garlic 2 quarts (8 cups) vinegar 1 oz. white whole peppers 1 oz. bruised ginger 4 blades mace 2 ozs. salt 1 oz. mustard 1 oz. scraped horseradish ½ cupful currants

Cut each of the cucumbers into two equal parts. Extract the pulp, and add to it the mustard seeds, currants, and chopped garlic. Fill the cavities with this mixture, and arrange the cucumbers on their ends in two large earthenware dishes. Put the vinegar into a pan, add the whole peppers, ginger, mace, and salt, and boil for five minutes. Pour over the cucumbers while hot. Reboil the vinegar each day for a week, and pour it over the pickle, but on the last occasion add the mustard and the horseradish. Cover the pickle closely and set aside for a month.

INDIA RELISH

6 green tomatoes 1 red pepper 2 green peppers 2 onions 12 medium sized cucumbers Salt 1 pint (2 cups) vinegar ½ pint (1 cup) water 3 tablespoonfuls sugar 1 teaspoonful cinnamon 1 teaspoonful turmeric 1 saltspoonful cloves 1 saltspoonful allspice 1 pint (2 cups) hot vinegar 2 tablespoonfuls white mustard seeds 2 tablespoonfuls powdered mint

Slice the tomatoes and remove as many of the seeds as possible. Take the seeds also from the peppers and chop them with the onions. Slice the cucumbers into a stoneware jar. Cover them with salt and let them stand for twenty-four hours. Drain, pour the cold vinegar and one cupful of water over them, bring slowly to a scald, and drain again. Mix the sugar, cinnamon, turmeric, cloves, and allspice together with a little cold vinegar. Put the mustard seeds, spices, and vegetables into the hot vinegar and boil for twenty-five minutes, stirring almost constantly. Pour into small jars, lay a nasturtium leaf over the top, and seal.

LEMON PICKLE

12 large lemons ½ cupful salt 8 garlic cloves 1 tablespoonful powdered mace 1 tablespoonful grated nutmeg 1 tablespoonful powdered allspice 1 teaspoonful red pepper 4 heaping tablespoonfuls mustard ½ gallon vinegar

Wash and dry the lemons, and cut each one into eight pieces. Place them in an earthenware pan with the salt, garlic, mace, nutmeg, red pepper, allspice, and mustard; add the vinegar, and bring the pickle gradually to the boil.

Simmer for half an hour, then pour it into a large stoneware jar, and stir it daily for a month, after which time place it in small glass jars and cover securely.

LIME RELISH

12 thin-skinned limes ½ pint (1 cup) vinegar ¼ pint (½ cup) water 12 ozs. (1½ cups) sugar

Wash the limes and soak them in cold water for twenty-four hours, changing the water several times. In the morning put them in an earthenware dish over the fire, cover with cold water, and boil till a straw can penetrate them easily.

Let cool, cut in eighths, and remove the seeds. Put the sugar, vinegar, and water into a casserole, allow it to boil for twenty minutes, then pour it over the limes.

Pour into jars and seal. This is very good with fish or cold meats.

MIXED PICKLES

1 gallon vinegar ¼ lb. bruised ginger ¼ lb. mustard seed ¼ lb. salt 1 oz. black pepper ¼ oz. red pepper ¼ lb. unmixed mustard 2 ozs. turmeric Vegetables in season ¼ oz. mace

Take a large earthenware jar or casserole that will hold two gallons, and put the vinegar into it; add the ginger and mustard seeds. Pound together the salt, peppers, mace, mustard, and turmeric. Make them into a paste by adding a little vinegar, then add it to the vinegar in the jar, taking care to mix it thoroughly.

Cover the jar tightly, and keep it in a warm place for a month, stirring it every day with a wooden spoon. Gather different vegetables as they come in season, and prepare them by cutting them into neat pieces and scalding them in strong brine, which should be boiling hot. The different pieces must be drained and left to get quite dry before putting them into the pickle. When all the vegetables that are wished for are added, put the pickles into earthenware jars or dishes and cover carefully so as to exclude the air.

PICCALILLI

2 heads sound white cabbage 2 heads cauliflower 1 teaspoonful ground ginger 1 teaspoonful white pepper 1 teaspoonful powdered mace Vinegar ½ lb. white mustard seeds 4 green peppers 4 red peppers 4 dozen small cucumbers 3 quarts small green string-beans ¼ peck green tomatoes 1 bunch celery 6 large white onions

Tie the spices in a muslin bag. Chop the vegetables, sprinkle with salt, allow to stand for three hours, then drain and squeeze out. Cover with hot vinegar, add the spice bag, and allow to stand until the next morning. Reheat the vinegar and pour it over the pickle; do this for three days, then keep in an earthenware dish tightly covered.

PICKLED BEETS

7 beets 2 pints (4 cups) vinegar ½ oz. whole ginger ½ oz. whole peppers 1 bay leaf 1 blade mace 12 cloves

Wash the beets carefully, taking care not to break the fibres, or they will bleed and lose their color. Boil them in plenty of boiling salted water for one and a half hours. Take them up, peel and cut them in slices an eighth of an inch thick, and put them into a stoneware jar. Boil one pint of the vinegar with the whole peppers, bay leaf, mace, cloves, ginger, and, when boiled for five minutes, add to it the other pint of cold vinegar. Strain over the beets in the jars; cover when cold.

PICKLED CHERRIES

7 lbs. red cherries 3½ lbs. sugar ½ pint (1 cup) vinegar 1½ ozs. whole cloves 2½ ozs. stick cinnamon

Wipe the cherries, then stone and drain them. Tie the spices in a muslin bag and heat them with the vinegar.

When boiling, pour the vinegar over the cold cherries. Keep draining off and heating for four days.

Then heat all together in a casserole and seal.

PICKLED EGG-PLANT

Egg-plants Lemon Vinegar Sugar Mixed spices

Peel egg-plants into inch thick slices and soak them in salted water for three hours. Drain and place in water, add a little lemon juice, and leave for three hours. Drain and pour over the slices some hot spiced vinegar, allowing one cupful of sugar and one and a half tablespoonfuls of mixed spices to one quart of vinegar.

Place the egg-plant slices in stoneware jars, bring the vinegar to boiling point, and add it. Cover and seal.

PICKLED ONIONS

Small button onions Salt water 1 quart (4 cups) vinegar 2 blades mace 2 bay leaves 1 tablespoonful sugar 1 teaspoonful salt 1 teaspoonful allspices 8 cloves 1 teaspoonful whole peppers

Take the onions, remove the outer skin with the fingers and the second skin with a silver knife, throw them into salt water, allowing them to remain for twenty-four hours. Then put them on the fire in an earthenware pan with fresh salt water and let them come to a boil. Remove from the fire, pour off the water, put the onions into a large stoneware jar, and pour over the hot vinegar, which has been previously scalded, with the spices. When spices are used, they should be put into a small cheesecloth bag and thrown into the vinegar; this obviates the necessity of straining.

PICKLED OYSTERS

200 large oysters ½ pint (1 cup) vinegar 1 pint (2 cups) white wine 4 teaspoonfuls salt 1 teaspoonful white pepper ¼ teaspoonful powdered mace

Strain the liquor from the oysters, add to it the above ingredients, then put into an earthenware jar and allow to boil up. Pour while boiling hot over the oysters, and let them stand for a quarter of an hour; then pour the liquor off and let both oysters and liquor get cold.

Put the oysters into a jar, add the liquor, and cover tightly. They will keep for some time.

PICKLED PEACHES

½ peck peaches ½ pint (1 cup) vinegar ½ pint (1 cup) water 3 pints (6 cups) sugar A few cloves

Do not pare the peaches, but wipe them carefully with a clean cloth. Divide them into three equal parts. The peaches should not be too ripe. Bring the vinegar, the sugar, and water to boiling point in an earthenware dish, then put in one-third of the peaches, and cook for twenty minutes; remove them to a platter, then put in another third of the peaches, till each part has cooked for twenty minutes.

Stick two cloves into each peach, put them into dry jars, cover with the boiling syrup, and seal at once.

PICKLED PLUMS

Plums Salt 1 quart (4 cups) vinegar 1 tablespoonful sugar 1 oz. white ginger 1 oz. allspice 1 oz. cloves 1 oz. whole peppers 1 shallot 6 chillies

Choose young green plums and wipe them well; now put a layer of salt into an earthenware dish, then a layer of the plums, and repeat these layers until the dish is full, being careful to end with the salt. Leave this for four days, then lift out the fruit, drain well, and dry it in the sun, turning it constantly for three days.

Put the vinegar and the spices into a saucepan; bring them to boiling point and simmer for ten minutes; then strain and leave till cold. Pour on the fruit and bottle it.

PICKLED RED CABBAGE

1 large red cabbage Salt 1 teaspoonful red pepper 1 quart (4 cups) vinegar

Bring the vinegar to the boiling point and cool it; stir the red pepper into it. Quarter the cabbage, remove the stalk, pull the leaves apart, and wash it thoroughly.

Cut the leaves into thin shreds, arrange them on an earthenware dish, sprinkle a handful of salt over them, and allow to stand in a cool place for twelve hours.

Drain the cabbage, dry it in a cloth, and pack it in stoneware jars. Fill the jars with the vinegar so that the pickle is well covered, and tie down.

PICKLED WALNUTS

1 peck hulled walnuts Vinegar ¼ lb. cloves 4 tablespoonfuls mustard seeds 2 tablespoonfuls black pepper 1 pint (2 cups) grated horseradish 2 pepper pods 2 sliced onions 1 garlic clove

Gather the walnuts while soft enough to run a pin through them; put them into an earthenware pan, cover them with water, and boil till the hull comes off easily.

Put them into a tub of cold water; hull them, then wash them and put them into jars. Pour moderately strong salt and water over them and let them remain in this for a week, changing the brine once during this time. At the end of this time scald them in weak vinegar, and let them remain in this for four days; then pour it off, cover them with cold vinegar, and add all the seasonings. Keep well covered.

SHALLOT PICKLE

Shallots 1 quart (4 cups) vinegar 1 blade mace 2 cloves 4 allspices A pinch of red pepper 6 whole white peppers 2 saltspoonfuls salt

Put the vinegar and the spices into an earthenware pan and boil them for five minutes. Strain and leave to cool.

Skin and divide up the shallots, place them in perfectly dry pickle jars, fill up the jars with the vinegar.

Cover and leave for two months before using.

TOMATO CHUTNEY

2½ lbs. tomatoes 1 lb. apples 1 large onion 1 pint (2 cups) vinegar 2 tablespoonfuls salt 4 heaping tablespoonfuls (4 ozs.) brown sugar 2 heaping tablespoonfuls (2 ozs.) ground ginger 1 tablespoonful mustard seed

Skin and slice the tomatoes into an earthenware dish, add the apples and onion finely chopped, add the vinegar and salt, and stew until soft; then rub through a sieve, stir in the sugar, ginger, mustard seed, and cook gently for half an hour.

Cover the jar and leave in a warm place for three days; then divide into wide-necked bottles, cork tightly, and store in a cool place.

PRESERVE RECIPES

“_Things sweet to taste_”

APPLE JAM

Apples Sugar Water Lemon

Peel, quarter, and core the apples, then put them into an earthenware pan with enough water to cover and the rind and strained juice of the lemon.

Bring them to the boiling point, stir the whole round, take out the apples, and set them to cool. When cold, put the apples into a thin syrup made of half a pound of sugar to every pound of fruit, and enough water to dissolve the sugar; allow them to boil for ten minutes, keeping it all well skimmed.

Remove the pan and let the whole cool, then set the pan over the fire and let it all simmer carefully until the fruit looks quite clear. When cool, put into jars and cover.

BLACK CURRANT JELLY

Black currants Raspberries Water Sugar

To every four pounds of black currants allow one pound of raspberries. Pluck the roughest of the stalks from the currants, and the stems and the leaves from the raspberries, and put them into a fireproof dish with half a pint of water. Boil them for ten minutes after they have begun to simmer. Then squeeze out all the juice that can be got quite clear and free from specks. Measure it, allow one pound of sugar to each pint of juice, and a pound over if there are more than four pints, half a pound if under that quantity.

Put it on the fire, and stir till the sugar is all melted; then bring it to the boil, and allow it to bubble for ten minutes. Skim it, if necessary, and pot it.

It should be kept in a cool, dry place after being fastened down so as to be air-tight.

CRANBERRY PRESERVE

1 quart cranberries 1 pint (2 cups) water ½ teaspoonful carbonate of soda Sugar

Pick over the berries, put them into an earthenware pot with the water, and cook slowly for one hour, stirring occasionally. Draw the pan to the side of the stove, and add the soda. Stir well, and carefully remove all scum as it rises. Then rub through a sieve, and to every cupful of the purée add one cupful of sugar. Return to the pan and cook gently for half an hour.

Put into jars and seal.

CURRANT BAR-LE-DUC

Red or white currants Sugar

Secure the largest sized currants, red or white, and stem them without breaking. To each pound allow three pounds of sugar. Take some currants and bruise them while warm until a pint of juice is obtained. Put half a cupful of this into an earthenware dish and add the sugar. Bring slowly to boiling point and skim carefully.