Chapter V: Part 5

After it has been boiling for five minutes drop in one pound of the currants and simmer for four minutes. Lift them out without breaking them, and boil the syrup down for five minutes, or longer if it is not very thick. Skim well and strain over the fruit. Put into little jelly glasses and when cold cover with hot paraffin.

FIG AND RHUBARB JAM

4 lbs. rhubarb 3 lbs. sugar 2 lemons 1 lb. figs ¼ pint (½ cup) water

Wash and dry the rhubarb and figs and cut them into small pieces; put them into an earthenware jar or casserole, add the sugar, the strained lemon juice, and the water. Simmer for forty minutes. Seal in jars.

This excellent preserve keeps well.

GINGER PEARS

10 lbs. pears 1 lb. crystallized ginger 7 lbs. sugar 4 lemons 6 oranges

Peel the pears, cut them into small pieces, put them into an earthenware pan with the sugar, and simmer for one hour. Add the strained orange and lemon juice and the ginger cut into small pieces, and allow to simmer for two and a half hours.

Divide into glasses and cover.

GRAPE CONSERVE

5 lbs. grapes 5 lbs. sugar 1 lb. raisins 1 lb. shelled walnuts 3 juicy oranges

Remove the stems, skins, and seeds from the grapes, then cook the pulp in a casserole till tender and press it through a sieve. Boil the yellow skins of the oranges until tender, then chop fine.

Put them into an earthenware pan with the grape pulp, add the strained orange juice, sugar, raisins, and walnuts. Boil until quite thick; put into glasses and seal.

GREEN-GAGE JAM

Green-gages Lump sugar Water

Stone the green-gages, and add some of the kernels to the fruit. Allow six pounds of lump sugar and one quart of water to every six pounds of green-gages, weighed after stoning. Heat the sugar on a baking sheet in the oven, then add it to the water and allow to boil for eight minutes, then add the fruit, and boil gently in a casserole for three-quarters of an hour.

Pour into glass jars and seal.

LEMON MARMALADE

3 lbs. lemons 2 quarts (8 cups) water 2 oranges Sugar

Wipe the lemons and the oranges carefully. Pare the skin very thinly from the lemons and the oranges, and cut them up into slender chips. Put the chips on to boil in a saucepan, with three cupfuls of the water, allow to cook for forty minutes. Now take all the white part from the lemons and the oranges and cut up all the pulp roughly; put this into a large casserole or earthenware dish with the remainder of the water to cook slowly for one and a quarter hours. Stir it frequently; then strain it through a hot jelly bag without pressure. Add the chips and the liquid to the strained juice. Now measure this liquid, and for each cupful allow one pound of sugar. Return to the casserole, and boil slowly for half an hour.

Put into jars and seal for use.

PRESERVED HUCKLEBERRIES

Huckleberries Sugar Lemons

Wash and drain the huckleberries, then weigh, and to each pound allow three-quarters of a pound of sugar and the strained juice of half a lemon. Sprinkle one-half of the sugar over the berries and stand aside overnight. In the morning drain off the juice into a casserole, add the remaining sugar and the lemon juice, add half a pint of water, stir over the fire till the sugar is dissolved, bring quickly to boiling point, skim, add the berries, and simmer gently until they are tender.

Put into glasses and seal.

PRESERVED CARROTS

5 lbs. carrots Sugar Almonds Lemons Almond extract

Wash, but do not scrape, five pounds of young carrots, boil them till tender in boiling salted water, then drain, peel, and mash to a fine pulp. To every pound of the pulp allow one and a half pounds of sugar, six blanched and shredded almonds, the grated rind and strained juice of two lemons, and half a teaspoonful of almond extract. Put the pulp and sugar into an earthenware pan and cook together for a quarter of an hour; remove from the fire and add the almonds, the lemon juice, and rind. Return to the fire, add the almond extract, and cook for five minutes longer.

When cool, put in jars and seal.

PRUNE MARMALADE

2½ lbs. large prunes 6 large apples ½ lb. (1 cup) sugar 1 lemon 2 tablespoonfuls orange flower water

Wash the prunes and soak them over night in cold water. Steam or stew gently until tender. Set aside until cool enough to handle; then remove the stones. Return to the fire, add the apples, pared, cored, and sliced, sugar, strained lemon juice, and orange flower water.

Cook slowly to a marmalade in a casserole, stirring occasionally that the mixture may be smooth.

Can at once.

PUMPKIN PRESERVE

Pumpkin 1 lb. (2 cups) sugar 2 lemons 1 teaspoonful powdered ginger Water

Peel, slice, and remove the seeds from the pumpkin, then weigh it. For each pound take one pound of sugar. Lay the pumpkin in a large earthenware dish, and sprinkle the sugar between the layers. Moisten the sugar with the strained lemon juice, cover with a cloth, and leave for three days. Place in an earthenware pan, adding half a pint of water for each three pounds of sugar, the ginger, and the grated rind of one lemon. Simmer till quite tender, and turn into a large bowl.

Cover and leave for six days. Lay the slices of pumpkin in dry jars, boil the syrup until it thickens, pour into the jars, and tie down immediately.

QUINCE MARMALADE

Quinces Sugar Cold water

Wipe the quinces with a damp cloth, but do not peel them; cut them in slices and put them into an earthenware pan with enough cold water to float them. Boil them till quite tender and the fruit is reduced to a pulp, then rub through a sieve. Weigh the pulp, and allow three-quarters of a pound of lump sugar to every pound.

Place the whole on the fire and keep it well stirred from the bottom of the pan with a wooden spoon until reduced to a marmalade. Drop a little on a cold plate; if it jellies, you will know that it is ready. Divide into glass jars while hot; let it stand till cold, then seal.

RASPBERRY JAM

Raspberries Sugar

Take equal quantities of raspberries and sugar. The raspberries must be ripe and dry. Put them into a casserole and then place them in a hot oven; put the sugar on a baking sheet and put it also in a hot oven.

When quite hot and beginning to run, take it out and stir it among the raspberries until all the sugar is dissolved; let the preserve remain in the oven for fifteen minutes, then take it out and pour into jars.

This preserve is excellent both in flavor and color, and will keep for one year.

TOMATO PRESERVE

Tomatoes Sugar Red currant juice

Choose ripe, sound, well-colored tomatoes and rub them through a sieve; put the juice and the purée into an earthenware pan and boil for five minutes, stirring all the time, then let it drain through a napkin stretched out as for jelly straining; weigh all that remains on the napkin, and for each pound of pulp allow one pound of sugar. Put the sugar into a pan with half a pint of water, let it dissolve, and cook it till it reaches 236° F., or the “small ball” (_i. e._, on dipping the finger and thumb first into cold water and then into the syrup, and again into cold water, the sugar from the fingers forms a small ball), keeping it well skimmed; then add the tomato pulp and half a cupful of red currant juice for every pound of the pulp.

Place on the fire and stir continuously till it reaches 220° F.; then let the preserve cook for three minutes more and pot in the usual way.

MISCELLANEOUS RECIPES

“_Cheerful looks make every dish a feast_”

ASPIC JELLY

1½ ozs. (3 heaping tablespoonfuls) powdered gelatine 1¾ pints (3½ cups) water or stock 4 tablespoonfuls white vinegar 4 tablespoonfuls tarragon vinegar 1 sprig parsley 2 bay leaves 1 blade mace 4 cloves 12 whole white peppers 1 inch cinnamon stick Rind and juice 1 lemon 1 level teaspoonful salt 1 small carrot 1 small onion 1 small turnip 1 stalk celery 6 drops kitchen bouquet Whites and shells of 2 eggs

Put the gelatine into a clean cold saucepan, add the water or stock, then the vegetables, cleaned and cut into small pieces; add all the other ingredients, and whisk over a gentle heat until boiling. Remove the beater, allow the thick white scum to rise to the top of the pan, draw to one side of the stove, cover, and allow to stand ten minutes. Pour two quarts of boiling water through a jelly bag, then the jelly. Turn the jelly into a wet earthenware mold and use as required when set.

Aspic jelly lends itself to a great variety of useful dishes. It is used in cold entrées where the materials are molded in the jelly, which means that the aspic must be beautifully clear and of firm consistence.

BOILED HOMINY

½ pint (1 cup) hominy grits 2 pints (4 cups) boiling water Salt to taste

Have the water boiling in a fireproof dish, stir into it the hominy, adding salt to taste. Cook slowly for three hours or longer, stirring frequently. If the hominy is soaked overnight, one and a half hours boiling in the morning will suffice.

Cook in the same manner.

CANDIED CRANBERRIES

Cape Cod cranberries Sugar Water

For this recipe use the Cape Cod cranberries, half as much sugar as berries, and half as much water as sugar. Wash and pick over the berries and lay them in a deep casserole; put the sugar on the top like a crust, and the water on the top of that.

Cook very slowly.

When they just come to boiling point, cover for just a few moments—not long or the skins will burst—then uncover and simmer until tender. Take up carefully and spread on oiled plates to dry.

These candied cranberries may be used in place of cherries for decorating cakes or candies.

CHOUX PASTRY

2 ozs. (2 heaping tablespoonfuls) butter ½ pint (1 cup) water 4 large eggs ¼ teaspoonful salt ¼ lb. (1 cup) flour

Put the butter into a fireproof dish, add the water, bring to the boiling point, quickly add the flour and salt, stir well with a wooden spoon until the mixture leaves the sides of the pan, remove from the fire, allow to cool, but not become cold; add the eggs, beating each one in thoroughly.

Set away in a cool place for one hour.

Put into a forcing bag with a plain tube and force on to a greased baking tin into small rounds; brush over with beaten egg, and bake in a hot oven for half an hour.

When cold, split them open at one side and fill them with whipped cream sweetened and flavored to taste.

The mixture may be forced in small pieces into a pan of smoking hot fat and fried like doughnuts. They should then be sprinkled over with sugar.

CORN-MEAL SOUFFLÉ

½ pint (1 cup) corn meal 1 pint (2 cups) hot milk ¼ teaspoonful salt 5 eggs

Cook the corn meal, either yellow or white, in the hot milk in a casserole until well thickened, stirring frequently; remove from the fire, add the salt, then beat in the yolks of the eggs one at a time, add the stiffly beaten whites of the eggs. Bake in a moderate oven until light and nicely browned—it takes about forty-five minutes.

Serve at once from the baking dish, either with butter or meat gravy.

MINCE MEAT FOR PIES

1½ lbs. seeded raisins 2 lbs. chopped apples 1 lb. Sultana raisins 1½ lbs. currants ½ lb. chopped citron peel ½ lb. chopped candied lemon peel ½ lb. chopped candied orange peel 1½ lbs. (3 cups) sugar ½ lb. blanched chopped almonds 1 teaspoonful salt 1 lb. finely chopped suet 3 oranges, grated rind and strained juice 3 lemons, grated rind and strained juice 1 tablespoonful powdered cinnamon 1 tablespoonful grated nutmeg 1 tablespoonful powdered mace 1 tablespoonful ground cloves 1 tablespoonful powdered allspice 1 tablespoonful powdered ginger ½ pint (1 cup) sherry wine ½ pint (1 cup) best brandy

Put all these ingredients into a large earthenware jar, mix well, and stir up before using. Keep well covered. The mince meat ought to be made at least one month before required. The fruit should all be cleaned very carefully.

OATMEAL PORRIDGE

Oatmeal Water Salt

Put an earthenware dish on the stove, allow one cupful of water to each person. When the water boils, sprinkle in the oatmeal with the left hand, stirring briskly all the time. Use one handful of meal to each cup of water; stir free from lumps. Let the oatmeal boil for a quarter of an hour before adding salt to taste; cook the oatmeal for at least one hour, stirring occasionally. If poured in plates, these should be previously warmed. Serve with milk.

Any stewed fruit is also a nice accompaniment, and good for the health.

Another method is to mix the meal with cold water, stir steadily until it boils, add salt as in former recipe, and cook also for one hour.

Serve in the same way.

Still another way. The night before it is wanted mix up the oatmeal with milk, one handful of oatmeal to one cupful of cold milk, add a little salt, pour into an earthenware jar, and let it soak all night. In the morning set the jar in a pan of boiling water, and let it steam for three hours, or longer if time permits.

When cooked this way serve with stewed figs.

PASTRY

¾ lb. (3 cups) flour ½ lb. (1 cup) lard ¼ teaspoonful salt 1 gill (½ cup) ice water

Mix the flour and salt together in an earthenware bowl, then mix in the lard by cutting it in with a knife. Add the ice water, and mix as little as possible. Roll the pastry out on a floured baking board.

It should be handled as little as possible.

PUFF PASTRY

1 lb. (4 cups) flour 1 lb. (2 cups) butter 1 egg yolk 1 tablespoonful lemon juice Cold water

Wash the butter in cold water and squeeze it in a floured towel into a flat cake. Sift the flour into an earthenware basin, rub two heaping tablespoonfuls of the butter finely into it. Beat up the yolk of the egg with the lemon juice and a little cold water, add them gradually to the flour and butter, making them into a firm paste. Roll out the paste into a long strip, lay the butter on one end of it, wet the edge slightly, and fold the paste over. Fasten the edges well together, turn round, press with the rolling pin, and roll out lengthways; have the paste so that the two open edges are parallel with yourself after folding it in three. Roll from you and never from side to side, using gentle pressure. Then fold in three. Now put the paste to cool for twenty minutes—the friction will have heated it somewhat. Then arrange the paste with the open ends in front of you and again roll out lengthways and fold in three as before. This completes the second rolling.

Repeat for the third and fourth time, then put to cool for another twenty minutes. After this, in like manner, give the fifth, sixth, and seventh rollings, and again cool for twenty minutes. The paste is now ready for the final rolling out.

Before giving the last two rollings sprinkle over it a few drops of lemon juice; each time when rolling the pastry keep all the edges as square as possible.

SUET PASTRY

½ lb. (2 cups) flour 4 heaping tablespoonfuls chopped suet 1 teaspoonful baking powder Cold water ¼ teaspoonful salt

Sift the flour, salt, and baking powder into an earthenware bowl, rub the suet well into them, then make into a stiff paste with cold water, adding it gradually.

This paste may be boiled for two hours in a cloth or mold, or rolled out and used for fruit, sweet or savory puddings, or roly-polys.

TOAD IN THE HOLE

½ lb. (2 cups) flour ½ teaspoonful salt 1 lb. link sausages 2 eggs 1½ pints (3 cups) milk

Sift the flour and salt into a basin; beat up the eggs well, and after mixing them with the milk, pour gradually on the flour, beating it well with a wooden spoon. When quite smooth, pour it into a well-buttered fireproof dish; skin the sausages and lay them in the batter, and bake in a moderate oven for three-quarters of an hour.

Pieces of apples, rhubarb, prunes, or pieces of cold meat or fish may be substituted for the sausages.

The fruit requires a little sugar, and sugar must also be served along with the pudding.

TO PEEL AND GRATE A LEMON

To peel a lemon for flavoring just remove the yellow skin with a sharp knife, taking care to take none of the white pith.

To grate a lemon take a grater, and grate off the yellow part only, the white being of no use for flavoring, besides being very indigestible.

A small brush is excellent for removing the rind from the grater.

TO BLANCH ALMONDS

Drop the almonds into hot water; allow it just to boil, then strain, and remove the brown skins, drop the almonds into cold water until required, so as to keep their color.

TO BLANCH PISTACHIO NUTS

Drop the nuts into hot water containing a little baking soda; allow the water just to boil, strain, and remove the skins.

TO MAKE BROWN BREAD CRUMBS

Take the crusty part of some stale bread, put it into a moderate oven to dry, and bake a golden brown shade; crush with a rolling pin or in a mortar, pass through a fine sieve. These may be kept for a long time if put into a jar or bottle and well covered.

WHEAT AU GRATIN

½ pint (1 cup) wheat 1 pint (2 cups) milk 4 heaping tablespoonfuls grated cheese 2 heaping tablespoonfuls (2 ozs.) flour 2 heaping tablespoonfuls (2 ozs.) butter Salt and pepper to taste

Pick over the wheat and wash it well; then soak it overnight in cold water to cover. In the morning put it in a casserole and cook it till tender, salting it during the last ten minutes of cooking. Drain it well. Blend the butter and flour together in a saucepan over the fire, add the milk gradually, and season nicely with salt and pepper; stir till it boils for four minutes.

Put a layer of the sauce into a buttered fireproof dish, then put in half of the wheat, another layer of sauce, half of the cheese, the remaining wheat, sauce, and finally the cheese on the top.

Bake for ten minutes in a hot oven.

YORKSHIRE PUDDING

1 pint (2 cups) milk 3 eggs 6 ozs. (6 heaping tablespoonfuls) flour 3 tablespoonfuls of dripping ½ teaspoonful salt ½ teaspoonful baking powder

Sift the flour into an earthenware basin with the baking powder and the salt, stir in the milk gradually, beat up the eggs, and add to the batter when quite smooth; allow this to stand in a cool place for two hours; melt the dripping in a casserole, pour in the batter, and bake in a hot oven for half an hour.

Serve with roast beef.

INDEX

SOUPS PAGE

Brown Soup with Forcemeat Balls 17

Brown Stock 18

Cheese Soup with Savory Custard 19

Cream of Barley Soup 20

Cream of Salsify Soup 21

Fish Soup 22

Fruit Soup 22

Gumbo Soup 23

Lentil Soup 24

Oyster Bisque 20

Oyster Bouillon 25

Potato Purée 25

Scotch Broth 26

Shrimp Chowder 26

Soup to Serve in Petites Marmites 27

Vegetable Soup 28

White Stock 28

FISH

Baked Oysters 30

Cod à la Garonne 31

Cold Mackerel, Vinaigrette 31

Crab à la Carmen 32

Curried Fish 33

Finnan Haddie 33

Fish Soufflé 34

Flounder au Gratin 35

Haddock and Macaroni 35

Haddock au Gratin 36

Halibut Timbale 37

Lobster Newburg 37

Mackerel with Tomatoes 38

Oyster Curry 38

Scallops en Casserole 39

Stewed Eels 40

Stuffed Herrings 41

Terrapin Stew 41

Trout with Potatoes 42

POULTRY AND GAME

Chicken en Casserole No. 1 44

Chicken en Casserole No. 2 45

Chicken with Olives 46

Goose Deviled en Casserole 46

Guinea Fowl en Casserole 47

Jugged Hare 48

Quails en Casserole 49

Rabbit en Casserole 50

Ragout of Duck 50

Squabs en Casserole 51

Squirrels en Casserole 52

Venison en Casserole 53

MEATS

Baked Liver 54

Baked Virginia Ham 54

Beef and Sausages 55

Beef and Tomatoes 56

Calf’s Liver à la Madrid 57

Chilli Con Carni 57

Ham en Casserole 58

Hamburg Steak en Casserole 58

Hungarian Goulash 59

Irish Stew 60

Kidneys en Casserole 60

Lamb en Casserole 61

Mutton à la Verona 61

Ox Tail en Casserole 62

Ox Tongue en Casserole 63

Pork en Casserole 64

Steak en Casserole 65

Steak and Kidney Pudding 65

Sweetbreads en Casserole 66

Swiss Steak 67

Veal and Ham Pie 68

York Hot Pot 68

COLD MEATS

Chicken au Gratin 70

Chicken Ramequins 70

Chopped Veal 71

Cottage Pie 71

Creamed Dried Beef with Macaroni 73

Macaroni Ragout 72

Mutton Hash 73

Pork Pie 74

Puffs of Meat 74

Réchauffé of Beef 75

Soufflé of Veal 75

Surprise Potatoes 76

Tongue Ramequins 76

Tongue Stanley 77

Turkey en Casserole 77

Veal Ramequins 78

VEGETABLES

Asparagus au Gratin 79

Baked Beans 79

Baked Cabbage 80

Baked Onions 81

Baked Parsnips 81

Beans with Onions 82

Braised Onions 82

Browned Potatoes 82

Brussels Sprouts with Cheese 83

Candied Sweet Potatoes 83

Carrots à la Pompadour 84

Cauliflower au Gratin 84

Colcannon 85

Corn Pudding 85

Curried Vegetables 86

Egg-Plant au Gratin 86

Escalloped Sweet Corn 87

Lentils Creole 87

Mushrooms au Gratin 88

Okra, Rice, and Tomatoes 89

Peas en Casserole 89

Potatoes au Gratin 89

Potato Balls en Casserole 90

Rice and Tomato Pie 90

Salsify en Casserole 91

Stewed Lettuce 91

Stuffed Peppers 92

Stuffed Potatoes 92

Stuffed Tomatoes 93

Turnips au Gratin 94

SALADS

Alligator Pear Salad 95

American Salad 95

Artichoke Salad 96

Asparagus and Shrimp Salad 97

Cherry Salad 97

Cucumber Salad 97

Endive and Grape fruit Salad 98

Fruit Salad 98

Jardinière Salad 99

Lettuce and Potato Salad 99

Lettuce and Green Pepper Salad 100

Lobster Salad 100

Red Cabbage and Celery Salad 101

String Bean Salad 101

Sweetbread Salad 101

Watercress and Apple Salad 102

PUDDINGS

Apple Pudding 103

Apple Soufflé 104

Arrowroot Pudding 104

Baked Apples 105

Baked Quinces 105

Bananas à la Patricia 106

Barley Custard 107

Bread Pudding 107

Brown Betty 108

Chestnut Mold 108

Cherry Pudding 109

Chocolate Cream Pie 109

Cocoanut Pie 110

Cocoanut Pudding 110

Cream of Rice Pudding 111

Date Pudding 111

Dried Apricots 112

Currant Batter Pudding 113

Farina Pudding 113

Fig Pudding 114

French Pudding 114

Fruit Pudding 115

Ginger Pudding 116

Green-gage Puffs 117

Monte Carlo Cherries 117

Orange Meringue Pudding 118

Parisian Pears 118

Peach Soufflé 119

Pear Dainty 119

Plum Pudding 120

Prune and Apple Tart 121

Prune Pudding 121

Pumpkin Pie 122

Rhubarb Meringue 122

Rice Pudding 123

Stewed Apricots with Custard 123

Strawberry Batter Pudding 124

Strawberry Custards 124

Vanilla Custard 125

Vermicelli Pudding 125

Walnut Pudding 126

INVALID COOKERY

Apple Purée 127

Barley Gruel 128

Beef Tea en Casserole 128

Calf’s Sweetbreads 129

Chicken Panade 129

Cold Lemon Pudding 130

Friar’s Omelet 130

Invalid Pudding 131

Jellied Fish 131

Milk Soup 132

Mulled Milk 132

Oyster Soup 132

Raspberry Soufflé 133

Sago Gruel 133

Sago Jelly 134

Savory Beef Jelly 134

Savory Custard 135

Tapioca Creams 135

Tripe Fricassée 136

CHEESE

Baked Cheese 137

Cheese and Bread 137

Cheese Creams 138

Cheese and Rice 138

Cheese with Noodles 139

Cheese Appetizer 139

Cheese Salad 140

Cheese Sandwiches 140

Cheese Tartlets 140

Cheese and Potatoes 141

Cheese and Corn 141

Cheese Fondue 142

Cheese Dainties 142

Cheese Custards 143

Cheese and Macaroni 143

Cheese Pudding 144

Cheese Soufflés 144

Cheese and Tomatoes 145

Cheese Currant Cake 145

Scalloped Cheese 146

Welsh Rarebit 146

EGGS

Curried Eggs 147

Eggs in Cocottes 147

Egg Pudding 148

Egg Tartlets 148

Eggs in Tomatoes 149

Eggs with Spinach 149

Egg Soup 150

Eggs and Mushroom Ragout 151

Eggs in Ramequins 151

Eggs with Cream 152

Eggs with Macaroni 152

Egg and Potato Pie 153

Eggs au Gratin 154

Eggs and Bacon 154

Golden Eggs 155

Scotch Woodcock 155

Scrambled Eggs with Mushrooms 156

Shrimp Eggs 157

Soufflé Omelet 157

Swiss Eggs 158

Venetian Eggs 158

SAUCES AND GRAVIES

Arrowroot Sauce 159

Béchamel Sauce 159

Brown Gravy 160

Chocolate Sauce 160

Cucumber Sauce 161

Custard Sauce 161

Currant Sauce 162

Egg Sauce 162

Espagnole Sauce 163

Hard Sauce 163

Hollandaise Sauce 164

Horseradish Sauce 164

Lemon Sauce 164

Mayonnaise Sauce 165

Mushroom Gravy 166

Onion Sauce 166

Oyster Sauce 167

Parsley Sauce 167

Plum Sauce 167

Pistachio Sauce 168

Sauce Tartare 168

Tomato Sauce 169

White Sauce 169

CAKES AND BREADS

Apple Bread 170

Apple Sauce Cake 171

Brandy Cake 171

Cheese Cake 172

Chocolate Cake 172

Cocoa Sponge Cake 173

Coffee Bread 173

Corn Bread 174

Currant Cake 174

Date Cake 175

Dutch Apple Cake 175

Fruit Cake 176

Fudge Cake 176

Hickory Nut Cake 177

Imperial Cake 177

Mother’s Cake 178

Potato Cake 178

Soft Gingerbread 179

Spice Cake 179

Raisin Bread 180

PICKLES

Apple Relish 181

Chutney 181

Corn Relish 182

Cucumber Mangoes 182

India Relish 183

Lemon Pickle 184

Lime Relish 184

Mixed Pickles 185

Piccalilli 186

Pickled Beets 186

Pickled Cherries 187

Pickled Egg-plant 187

Pickled Onions 188

Pickled Oysters 188

Pickled Peaches 189

Pickled Plums 189

Pickled Red Cabbage 190

Pickled Walnuts 190

Shallot Pickle 191

Tomato Chutney 192

PRESERVES

Apple Jam 193

Black Currant Jelly 193

Cranberry Preserve 194

Currant Bar-le-duc 195

Fig and Rhubarb Jam 195

Ginger Pears 196

Grape Conserve 196

Green-gage Jam 196

Lemon Marmalade 197

Preserved Huckleberries 198

Preserved Carrots 198

Prune Marmalade 199

Pumpkin Preserve 199

Quince Marmalade 200

Raspberry Jam 200

Tomato Preserve 201

MISCELLANEOUS

Aspic Jelly 202

Boiled Hominy 203

Candied Cranberries 203

Choux Pastry 204

Corn-meal Soufflé 204

Forcemeat Balls 18

Mince Meat for Pies 205

Oatmeal Porridge 206

Pastry 207

Puff Pastry 207

Suet Pastry 208

Toad in the Hole 208

To Peel and Grate a Lemon 209

To Blanch Almonds 209

To Blanch Pistachio Nuts 210

To make Brown Bread Crumbs 210

Wheat au Gratin 210

Yorkshire Pudding 211

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TRANSCRIBER’S NOTES

1. Silently corrected typographical errors and variations in spelling. 2. Archaic, non-standard, and uncertain spellings retained as printed. 3. Enclosed italics font in _underscores_.