Chapter II: Part 2

Take 6 half sieves of green walnut shells, put them in a tub, mix well with common salt (from 2 to 3 pounds), let it stand for 6 days, frequently beating and mashing them; after a while the shells will become soft and pulpy. Pushing the shells up one side of the tub and tipping the tub a little, the liquor will run to the other side. This will be nice and clear. Take it out; repeat the above process until no more liquor can be obtained. You will get in all about 6 quarts. Let this simmer in an iron boiler as long as any scum rises. Bruise 1/4 pound of ginger, 1/4 pound of allspice, 2 ounces of long pepper, 2 ounces of cloves, put these in the liquor and boil slowly for 1/2 hour. When bottled put an equal quantity of spice in each bottle. When corked let the bottle be well filled up. Cork tightly, seal them over and put in a cool and dry place for 1 year.

No. 57.

MUSTARD QUICKLY MADE.

Mix very gradually and rub together in a mortar 1 ounce flour of mustard, 3 tablespoonfuls of milk or cream, 1/2 teaspoonful of salt, and same of sugar; rub together until smooth.

No. 57.

STUFFING FOR VEAL, TURKEY OR DUCK.

One-quarter pound of beef suet, 1/4 pound of bread crumbs, 1 bunch of parsley, 1-1/2 bunches of sweet marjoram or lemon thyme, a little grated lemon and onion chopped as fine as possible, a little pepper and salt; pound together with the yolk and white of 2 eggs, and secure it in the veal with a skewer, or sew it with a needle and thread.

No. 58.

OYSTER CATSUP.

Take fine, fresh oysters, wash them in their own liquor; skim it; pound them in a marble mortar; to 1 pint of oysters add 1 pint of sherry wine; boil them up; add 1 ounce of salt, 2 tablespoonfuls of pounded mace, and 1 tablespoonful of cayenne pepper; let it boil up again, skim it and rub it through a sieve, and when cold bottle it, cork it well and seal it up.

No. 59.

STUFFED PEPPERS.

One dozen green peppers; take out all the seed after cutting a piece off the top; lay them into cold water for 1-1/2 hours; 1 pair sweetbreads, parboiled and skinned; 1 can mushrooms, 1 stalk of celery, 1 clove of garlic; chop up all fine; 1/2 loaf bread without crust. Grate up fine pepper and salt, a little nutmeg, 1/2 pound butter. Mix all up well; stuff the peppers with it. Put a piece of fat pork in your dripping pan; set the peppers up in the fat. Before putting in the oven put a little butter, melted, over them and sprinkle them with flour. When they commence to bake pour a little water in the pan and baste them well. Let it bake 1/2 hour in a steady oven. Cucumbers can be stuffed in the same way.

No. 60.

STUFFED QUAILS.

Take 1/2 or 1 dozen quails. Take the bone out same as in boned turkey. Put in mushrooms, truffles, bread crumbs. Make this stuffing moist with butter and pepper and salt. Be sure to stuff them tightly; tie them up, but do not take the feet off. Take a piece of larding pork and tie it on each bird's breast so as to keep it in shape. Then bake them in a baking pan, flour them and baste them. When done make a little sauce of currant jelly, 1 glass of wine, and the gravy from the birds. Lay the birds on a piece of buttered toast. Garnish the dish with cresses.

No. 61.

MUTTON-CHOPS.

Take 1 dozen mutton chops. Take the bone out of the chop; shape it as it was before the bone was taken out. Pepper and salt them; place them in beaten egg and then in bread crumbs. Put them in a skillet of hot lard; fry a delicate brown. Half peck of spinach, picked and clean, must be put into boiling water. Let it boil ten minutes. Place in cold water in a pan; after getting cool squeeze perfectly dry. Chop very fine; mix a tablespoonful of flour in it, 1 tablespoonful butter, gravy of any kind, or colored water of burnt sugar. Place in a stewpan with pepper and salt and a little nutmeg. Cover closely for 10 minutes to cook, and then for 5 minutes more with cover off. Be careful not to let it burn. Put the spinach in the centre of dish and set the chops up all around it. Boil 3 eggs; cut them in quarters and put around the dish.

No. 62.

CHEESE SOUFFLEES.

Take 3 tablespoonfuls flour, 1 of butter, a little chicken water or clear boiling water; cream the flour and butter together, pour chicken soup or boiling water over this till about the consistency of paste; take off the fire, let get cold, then put in fine-grated cheese (or English cheese), at the same time put in 5 yolks of eggs beaten up well in the batter, a little cayenne pepper and a little salt; beat the whites into a stiff froth; set them into a cool place, also the batter, but separately. When you send the dinner in beat the whites in with the batter and cook in moulds or paper cups or pudding-dish; let cook as speedily as possible and send directly to the table; must be served hot.

No. 63.

PLUM-PUDDING SAUCE.

Take a glass of sherry, 1/2 glass of brandy or essence of punch, 2 teaspoonfuls of pounded lump sugar, a little grated lemon peel; put all these in a 1/4 pint of thick melted butter, grating nutmeg on top.

No. 64.

CAPER SAUCE.

One tablespoonful of capers and 2 tablespoonfuls of vinegar. To prepare the capers mince 1/3 of them very fine, divide the rest in halves; put them in a 1/4 pint of melted butter or thickened gravy; stir them the same way as the melted butter or it will oil. A few leaves of parsley minced fine can be added to the sauce; keep the caper bottle corked closely; do not use any of the liquor; if the capers are not well covered with it they will spoil. This sauce is used with a boiled leg of mutton.

No. 65.

LOBSTER SAUCE.

Choose a fine hen lobster; let it be fresh; boil it; pick out the spawn and red coral in a mortar; add 1/2 ounce of butter, pound smooth, rub through a hair sieve with back of wooden spoon, cut lobster meat in small squares, put pounded spawn into as much melted butter as will do, and stir it together till mixed; now put in lobster meat and warm it on the fire; do not let it boil, as that will deprive it of its red color. Some use veal or beef gravy instead of melted butter.

No. 66.

MUSHROOM SAUCE.

Pick and peel 1/2 pint of mushrooms; wash clean and put in saucepan with 1/2 pint veal gravy or milk, a little pepper and salt, 1 ounce of butter rubbed with a tablespoonful of flour; stir them together and set them over a gentle fire and stew slowly till tender; skim and strain it.

No. 67.

MUSHROOM SAUCE--BROWN.

Put the mushrooms into 1/2 pint beef gravy, thicken with flour and butter and proceed as above.

No. 68.

TOMATO SAUCE.

Place on the fire the tomatoes, washed broth, onion, parsley, and seasonings; boil to a pulp about 35 minutes; rub through a fine sieve; return to the fire, make it hot, stir in the butter and serve.

No. 69.

CHROMSKIES.

Two cupfuls chicken, 1/2 cupful mushrooms, 1/2 cupful ham, yolks of 2 eggs, 1 small onion, 2 tablespoonfuls of chopped parsley, 1 level teaspoonful each of royal powder, celery, salt, and thyme, large pinch of salt, 1-1/2 tablespoonfuls of butter, and 2 of flour, 1 cupful of broth. Cut the onion fine, fry it in the stewpan with the butter; when of a deep yellow add the flour, stir 2 minutes; add the broth boiling, the seasonings, and yolks; stir 4 minutes longer; add the fowl, ham, and mushrooms cut in small neat dice; set away to get firm by cooling; cut in neat pieces, dip in common butter, and fry in plenty of hot lard 5 minutes.

No. 70.

CABINET PUDDING A LA FRANCAISE.

Take 1/2 pound of lady-fingers and scrape the crust off; then butter them; take a fluted pudding mould, buttering it well, stick the lady-fingers up all around it. One-fourth pound candied cherries, 1/4 pound citron, 1/4 pound raisins, with seeds picked out, 1/4 pound currants washed clean, 1/2 dozen macaroni. Take the scrapings and balance of lady-fingers, leaving out 8 for the top, and put all the fruit into these dry crumbs. Put all in the mould, with a layer of butter. Just before you put it on to boil take 5 whites and 7 yolks of 7 eggs, 1 quart of milk, make a custard, sweetened to taste. Pour it over the cake and fruit in the mould. Boil slowly 2-1/2 hours. Take a tumbler of Jamaica rum, 1 tumbler milk, 2 eggs, and make a sauce. Stir till it almost comes to a boil and serve hot. Take the 2 whites of eggs, left of the 7 eggs used previously, and beat them very light, and put on top of pudding when taken out of mould. Drop a few candied cherries on top. Serve hot.

No. 71.

FISH PUDDING.

Three pounds of rock, boil it not quite done enough to serve; take it out; let it get cool; then take all the skin off; take the fish from the bones in fine pieces, not mashed up; 1/2 can of truffles; 1 can of mushrooms; peel the truffles; cut the largest size truffles and mushrooms into rose and star shapes with little cutters; take a 3-pint pudding mould fluted and grease it well, setting the shapes all around the mould; cut most of the mushrooms with a little parsley very fine and put with the fish; the truffles must be cut up and put in the sauce; 1/2 pint of milk, a full tablespoonful of flour, medium size tablespoonful of butter; mix the flour and butter together; put the milk on to boil; then pour it into the flour and butter; then pour all on the fish; put pepper and salt in it; put fish in a mould; cover it up tight and place it in a pot of boiling water two-thirds up the sides of the mould and let it steam 1/2 hour; take 1/2 pint of cream and mushroom water; put it on the fire to boil; rub up a tablespoonful each of flour and butter; mix all together, putting in the balance of the truffles and mushrooms, and let all boil 10 or 15 minutes; season with pepper and salt; 1 quart of scoop French potatoes; boil them done in salt and water; when done put through a colander. When it is time to serve the fish pudding pour the fish out into the platter and pour the potatoes around the dish; serve the gravy in a sauce-bowl.

No. 72.

SNIPE PUDDING.

Pick 8 fine, fat, fresh snipes; singe them; cut in halves; take out the gizzards and reserve the trail for further use; season the snipes with pepper, salt, lemon juice, and set aside till wanted; peel half of an onion; cut in thin slices, and fry in a stewpan with a little butter; when browned throw in a tablespoonful of flour; stir together on the fire for 3 minutes; add a handful of chopped mushrooms and parsley, a small bay-leaf, a sprig of thyme, a little mace, and a small silver onion; put in 1 pint of claret; stir the whole upon the fire, and when boiled 10 minutes add the trail and a small piece of breakfast bacon; let the sauce boil 3 minutes longer, and rub through the sieve upon the snipes; line a pudding-basin with suet-paste; fill it up with what has been prepared, and when covered with paste well fastened around the edge let it steam in a covered stewpan for 2-1/2 hours; when done turn out of basin with care; pour a rich brown game gravy under it and serve.

No. 73.

BEEFSTEAK PUDDING.

Paste, 2-1/2 pounds round steak, 1 level teaspoonful each of celery salt, thyme, and marjoram, 1 small onion, salt and white pepper to taste, 4 sprigs parsley. Line a well-buttered pudding mould with the paste, wet the edges, make a layer of beef, cut in neat scallops, sprinkle with the onion and parsley minced fine and mixed on a plate with celery salt, thyme, marjoram, salt and pepper, then another layer of beef, and seasoning, and so on until each is used; fill up with cold water, cover it with paste, place a buttered paper over it and set in a saucepan with boiling water to reach two-thirds up the outside of the mould; steam it thus 2-1/2 hours, turn carefully out on a dish, pour over it any gravy that may be at hand, made hot and flavored with any kind of sauce piquante.

No. 74.

BOSTON BAKED PLUM PUDDING.

One-and-one-half cupfuls beef suet freed of skin and chopped very fine, 1-1/2 cupfuls raisins stoned, 1-1/2 cupfuls currants washed and picked, 1 cupful brown sugar, 2 cupfuls flour, 1 teaspoonful baking powder, 4 eggs, 1 cupful milk, 1/2 cupful citron chopped, pinch of salt, 1 tablespoonful extract of nutmeg, 1 glass of brandy. Put all these ingredients in a bowl, the eggs as they drop from the shell, the flour sifted with the powder and the brandy; mix into a rather short batter; pour into a well-buttered clean cake tin and bake in a steady oven two hours. Serve with vanilla sauce.

No. 75.

VANILLA SAUCE.

Put 1/2 pint milk in a small saucepan over the fire; when scalding hot add the yolks of 3 eggs, stir until it is as thick as boiled custard; add, when taken from the fire and cooled, 1 tablespoonful extract vanilla and whites of two eggs whipped stiff.

No. 76.

CABINET PUDDING, 2.

Four English muffins or rolls, 1/2 pint milk, 1 pint cream, 4 eggs and 4 yolks, 1 cupful sugar; 1/2 cupful almonds blanched, by pouring boiling water on them until the skins slip off easily, and cut into shreds; 1 cupful each dried cherries, apricots, green gages, or any other preserved, whole, or panned fruits; 1 glass noyeau. Well butter a mould; make a layer of muffins cut very thin, then of fruit, the almonds, and so on, until all the ingredients are used; beat the milk, cream, sugar, eggs, and noyeau together; pour over the contents of mould, and let it stay, before baking, at least half an hour; then set it in a saucepan with boiling water to reach two-thirds up the mould; steam it thus one hour; turn it out on a dish carefully and serve with cream sauce.

No. 77.

CREAM SAUCE.

Bring 2/3 pint of cream slowly to boil; set in stewpan of boiling water; when it reaches the boiling point, add the sugar; then pour it slowly on the whipped whites of eggs in a bowl; add 1 teaspoonful Royal extract vanilla, and use.

No. 78.

GREEN-CORN PUDDING.

Eight ears corn, 1 large teaspoonful butter, 1/2 cupful sugar, pinch of salt, 2 eggs, 1 pint of milk, 1 teaspoonful Royal extract of vanilla. Split each row on the cob lengthways; cut off the rounded point, and with the handle of the spoon push out the eyes and cream into a bowl; add to the milk, hot, the eggs, well beaten, the sugar, butter, and extract; pour it into a buttered dish, and bake 40 minutes in a moderate oven.

No. 79.

PLUM PUDDING.

Two cupfuls raisins, 2 cupfuls currants, 2 cupfuls suet, 1/2 cupful almonds blanched, 2 cupfuls flour, 2 cupfuls grated Royal sugar muffins or bread; 1/2 cupful each of citron, orange and lemon peel; 8 eggs, 1 cupful sugar, 1/2 cupful cream, 1 gill each of wine and brandy, large pinch salt, 1 tablespoonful Royal extract of nutmeg, 1 teaspoonful Royal baking-powder. Put in a large bowl the raisins seeded, the currants washed and picked, the suet chopped very fine, the almonds cut fine, the citron, orange and lemon peels chopped, the lemon, sugar, wine, brandy, and cream; lastly, add the flour, sifted, with the powder, and mix all well together; put in a large, well-buttered mould, set in a saucepan with boiling water to reach one-half up the sides of the mould, and steam it thus five hours; turn out on its dish carefully and serve with hot brandy sauce.

No. 80.

TAPIOCA PUDDING.

One cupful tapioca, soaked in 1 quart cold water over night, 1 cupful sugar, 1-1/2 pints milk, and 4 eggs.

No. 81.

CABINET PUDDING, 1.

Half pound of stale sponge cake, 1/2 cup of raisins, 1/2 can of peaches, 4 eggs, and 1-1/2 pints of milk. Butter a plain oval mould; lay in some of the stale cake, 1/3 of the raisins, stoned, 1/3 of the peaches; make two layers of the remainder of the cake, raisins, and peaches; cover with a very thin slice of bread, then pour over the milk, beaten with eggs and sugar; set in a sauce pan with boiling water, to reach two-thirds up the side of the mould; steam it 3/4 of an hour, and turn out carefully on a dish. Serve with peach sauce.

No. 82.

CUSTARD PUDDING.

One and a half pints of milk, 4 eggs, 1 cupful of sugar, 2 teaspoonfuls Royal extract of vanilla. Beat the eggs and sugar together; dilute with the milk and extract; pour into a buttered pudding dish, set in the oven in a dripping-pan two-thirds full of boiling water; bake until firm, about 40 minutes, in a moderate oven.

No. 83.

PLUM PUDDING.

Two cupfuls each of stoned raisins and currants, washed and picked, beef-suet chopped fine, and coffee sugar, 3 cupfuls of grated English muffins or bread, 8 eggs 1 cupful each, chopped citron and almonds, blanched by pouring boiling water over them till the skins slip off easily, and 1 lemon peel, and a pinch of salt. Mix all these ingredients in a large bowl, put in a well-buttered mould, set in a saucepan with boiling water to reach two-thirds up its sides, steam it thus 5 hours; turn it out carefully on its dish, and serve with brandy poured over it, and brandy sauce in a bowl. When about to serve on the table, the brandy should be set on fire.

No. 84.

RICE PUDDING.

One cupful of rice, 1 quart of milk, 4 eggs, 1 tablespoonful of butter, 1 cupful of sugar, and a pinch of salt. Boil the rice in 1 pint of milk until tender, then remove it from the fire; add the eggs, sugar, salt, and milk, beaten together, and mix; pour into a pudding dish, break the butter in small pieces on the surface, and bake in a steady oven 30 minutes. Serve with brandy sauce.

No. 85.

CUSTARD SAUCE.

One pint of milk, yolks of 4 eggs, 1/2 cupful sugar. Set on the fire, and stir until thick.

No. 86.

ROYAL WINE SAUCE.

Bring slowly to the boiling point 1/2 pint of wine, then add to it the yolks of 4 eggs, and 1 cupful of sugar; whip it on the fire until it is in a state of high froth, and a little thick; remove and use as directed.

No. 87.

PRINCESS PUDDING.

Two-thirds of a cupful of butter, 1 cupful of sugar, 1 large cupful of flour, 3 eggs, 1/2 teaspoonful Royal baking powder, and a small glass of brandy. Rub to a smooth cream butter and sugar, add the eggs, one at a time, beating a few minutes between; add the flour, sifted, with the powder and the brandy; put into a mould, well buttered; set in saucepan with boiling water to reach half up its sides; steam it thus 1-1/2 hours, turn on its dish carefully, and serve with lemon sauce.

No. 88.

YORKSHIRE PUDDING.

Three-quarters of pint of flour, 3 eggs, 1-1/2 pints of milk, a pinch of salt, 1-1/2 teaspoonfuls of Royal baking powder. Sift the flour and powder together, add eggs, beaten, with the milk; stir quickly into a rather thinner batter than for griddle cakes; pour it into a dripping pan, plentifully spread with cold beef drippings; bake in oven 25 minutes. Serve with roast beef.

No. 89.

COTTAGE PUDDING.

Make a sponge cake--about a 1/2-pound mould sponge cake; 1/4 pound almonds, blanch them. When the cake is done stick these almonds all over it. Pour 1/2 pint sherry wine all over it. Cover it up and set it away till time to serve. Take 1 quart of milk, boil it, 7 yolks of eggs; mix with sugar to taste essence of lemon or vanilla. When the milk boils pour it on the eggs. Pour it in a saucepan and just let it come almost to a boil, so as to thicken it. Take it off the fire and set in an ice-box to let it get cold. Beat the whites of eggs to a stiff froth; put in it while beating a little apple, raspberry, or currant jelly, or any kind of preserve. When ready to serve pour the custard on the cake and put the icing all over the custard.

No. 90.

VERMICELLI PUDDING.

Boil 1 pint of milk with lemon peel and cinnamon, sweeten with loaf sugar, strain through a sieve, adding 1/4 pound of vermicelli; boil 10 minutes, put in the yolks of 5 eggs and the whites of 3 eggs. Mix well together and steam 1-1/4 hours. Bake 1/2 hour.

No. 91.

BOILED CUSTARDS.

Put 1 quart of new milk in a stewpan, with the peel of a lemon cut very thin, a little grated nutmeg, a bay or laurel leaf, small stick of cinnamon. Set over a quick fire. Don't let it boil over. When boiled set off on one side of stove. Let simmer 10 minutes. Break the yolks of 8 eggs and the whites of 4 eggs in a basin; beat them well; then pour in the milk, a little at a time, stirring as quickly as possible so the eggs will not curdle. Set on the fire again, stirring it. Let boil up once; pass it through a fine sieve. When cold add brandy or white wine. Serve up in glasses or cups. Custards for baking have a little nutmeg grated over them. Bake 15 or 20 minutes.

No. 92.

ROMAN PUNCH.

Make 2 quarts of lemonade, rich with the pure juice of lemon and add to this 1 tablespoonful of the extract of lemon; work this well and freeze; just before serving up and for each quart of the ice 1/2 pint of cognac and 1/2 pint Jamaica rum. Mix well and serve in high glasses, as this makes what is called a semi or half ice. It is usually served at dinners as a coup d'milieu.

No. 93.

TRANSPARENT ICING.

Place 1 pound pulverized white sugar in a basin with 1/2 pint water. Boil to the consistency of mucilage, then rub the sugar with a wooden spatula against the sides of the pans until it assumes a milky appearance. Stir in 2 tablespoonfuls extract vanilla; mix well together. Pour this while hot over the top of cake so as to completely cover it.

No. 94.

COFFEE ICE CREAM.

One quart best cream, 1/2 pint of strong Mocha coffee, 14 ounces white pulverized sugar, 8 yolks eggs. Mix these ingredients in a porcelain-lined basin; place on fire to thicken; rub through a hair sieve into a basin; put into freezer and freeze.

No. 95.

ITALIEN ORANGE ICE CREAM.

One and one-half pints best cream, 12 ounces white pulverized sugar, the juice of 6 oranges, and 2 teaspoonfuls orange extract, the yolks of 8 eggs, and a pinch of salt. Mix these ingredients in a porcelain-lined basin, and stir over fire until the composition begins to thicken; rub and pass the cream through a hair sieve; put into freezer and finish.

No. 96.

RASPBERRY WATER ICE.

Press sufficient raspberries through a hair sieve to give 3 pints of juice. Add 1 pound pulverized white sugar and the juice of 1 lemon. Place in freezer and freeze.

No. 97.

CHOCOLATE ICE CREAM.

Three pints best cream, 12 ounces pulverized white sugar, 4 whole eggs, a tablespoonful extract vanilla, a pint rich cream whipped, 6 ounces chocolate; dissolve in a small quantity of milk to a smooth paste; now mix it with the cream, sugar, eggs and extract. Place all on the fire and stir until it begins to thicken; strain through a hair sieve, place in freezer, and when nearly frozen stir in lightly the whipped cream.

No. 98.

LEMON WATER ICE.

Juice of 6 lemons, 2 teaspoonfuls extract lemon, 1 quart water, 1 pound granulated sugar, 1 gill rich sweet cream; add all together and strain. Freeze same as ice cream.

No. 99.

ORANGE WATER ICE.

Juice of 6 oranges, 2 teaspoonfuls extract orange, juice of 1 lemon, 1 quart water, 1 pound granulated sugar, 1 gill rich sweet cream; add all together and strain. Freeze same as ice cream.

No. 100.

SULTANA CAKE.

Two cupfuls butter, 1-1/2 cupfuls sugar, 6 eggs, 1/2 cupful thick cream, 1-1/2 pints flour, 1 teaspoonful of baking powder, 4 cupfuls sultana raisins, 1/2 cupful of chopped citron. Rub the butter and sugar to a very light cream; add the eggs, 2 at a time, beating 5 minutes between each addition; add the flour, sifted with the powder, the cream, raisins, and citron. Mix into a rather firm batter, put into a paper-lined cake-tin, and bake in a moderate oven 1-1/4 hours. When removed from the oven carefully spread a little transparent icing.

No. 101.

VARIEGATED CAKES.

One cup powdered sugar, 1/2 cup of butter creamed with the sugar, 1/2 cup of milk, 4 eggs, the whites whipped only, whipped light; 2-1/2 cups of prepared flour, bitter almond flavoring, spinach juice, and cochineal, cream, butter and sugar; add the milk, flavoring, whites and flour. Divide the latter into three parts. Bruise and pound a few leaves of spinach in thin muslin bags until you can express the juice. Put a few drops of this into one portion of the batter; color another with cochineal, leaving the third white. Put a little of each into small round pans or cups, giving a little stir to each color as you add the next. This will vein the cakes prettily. Put the white between the pink and green that the tints may show better. If you can get pistachionuts to pound up for the green the cakes will be much nicer. Ice on sides and top.

No. 102.

SWISS PANCAKES.

One-half cupful butter, 1/2 cupful sugar, 1-1/2 cupfuls flour, 1 teaspoonful baking powder, 1 large apple peeled, cored, and minced fine, 1/2 pint milk, 1/2 pint cream, 1 teaspoonful each extract of nutmeg and cinnamon, 4 eggs. Sift the flour with the powder, add to it the butter, melted, the sugar and eggs beaten together and diluted with the milk, cream, and extracts. Have a piece of butter melted in a small round frying-pan, pour in it about 1/2 cupful of butter; turn the frying-pan round that the batter may cover it; fry on one side only. Serve them piled one on the other, with sugar strewed between the cakes.

No. 103.

GERMAN PANCAKES.

Proceed as directed for Swiss pancakes, spreading pastry cream between each, and serve with currant jelly sauce.

No. 104.

SCOTCH PANCAKES.

One pint of milk, 2 tablespoonfuls butter, 4 eggs, 2/3 cupful of flour, 1 tablespoonful baking-powder; a pinch of salt; sift the flour, salt, and powder together, add the milk, eggs, and butter melted; mix into a thin batter; have a small round frying-pan, with a little butter melted in it; pour in 1/2 cupful of batter; turn the pan round to cover it with the batter; place on a sharp fire to brown; then hold it up in front of the fire, and the pancake will rise up; spread each with marmalade or jelly, roll it up and serve with sliced lemon and sugar.

No. 105.

FRENCH PANCAKES.

Six tablespoonfuls of flour, 1 quart of milk, 5 eggs, 1 teaspoonful baking-powder, 1 tablespoonful of butter, two tablespoonfuls of sugar, nutmeg to taste; mix the flour, eggs, butter, sugar and 1 pint of milk together so as to make a thick batter; pour in the other pint of milk, add the powder and serve with either wine or cream sauce.

No. 106.

PUMPKIN PIE.

Paste, 1 pint of stewed pumpkin, 3 eggs, 1-1/2 pints of milk, 2 teaspoonfuls of ginger, 1 teaspoonful each nutmeg, cloves, cinnamon, and mace, a pinch of salt and 1 cupful of sugar. Stew the pumpkin as follows: Cut a pumpkin of a deep color, firm and close in texture, in half; remove the seeds, but do not peel it; cut in small slices, and put in a shallow stewpan with about 1/2 cupful of water; cover very light, and as soon as steam forms set it where it will not burn; when the pumpkin is tender turn off the liquor and set it back on the stove to steam-dry; then measure out, after straining, one pint; add the milk boiling, the sugar mixed with the spices and salt, and mix well together; add the eggs beaten last; line a pie-plate, well greased, with the paste; make a thick rim round the edge, pour in the prepared pumpkin, and bake in quick, steady oven about 30 minutes till the pie is firm in the center.

No. 107.

GINGER CAKE.

Three-fourths of a cupful of butter, 2 cupfuls of sugar, 4 eggs, 1-1/2 teaspoonfuls of baking-powder, 1-1/2 pints of flour, 1 cupful of milk, 1 tablespoonful of extract of ginger; rub the butter and sugar to a light cream, add the eggs 2 at a time, beating 5 minutes between; add the flour sifted with the powder, the milk and extract; mix into a smooth, medium batter; bake in a cake tin in a rather hot oven 40 minutes.

No. 108.

HUCKLEBERRY CAKE.

One cupful of butter, 2 cupfuls of brown sugar, 4 eggs, 1-1/2 pints of flour, 2 teaspoonfuls of baking powder, 2 cupfuls of huckleberries washed and picked, 1 teaspoonful each of extract cloves, cinnamon, and allspice, one cupful of milk; rub the butter and sugar to a light cream; add the eggs 2 at a time, beating 5 minutes between; add flour sifted with the powder, huckleberries, extracts and mix; mix in a batter; put into a paper-lined cake tin, bake in a quick oven 50 minutes.

No. 109.

JUMBLES.

One and one-half cupfuls of butter, 2 cupfuls of sugar, 6 eggs, 1-1/2 pints of flour, 1/2 cupful of cornstarch, 1 teaspoonful of baking powder, 1 teaspoonful of extract of lemon, 1/2 cupful of chopped peanuts mixed with 1/2 cupful of granulated sugar; beat the butter and sugar smooth; add the beaten eggs, the flour, the cornstarch, and powder sifted together, and the extract; flour the board; roll out the dough rather thin; cut out with biscuit cutter; roll in the chopped peanuts and sugar; lay on greased baking tin; bake in rather hot oven 8 to 10 minutes.

No. 110.

WHITE SPONGE CAKE.

Whites of 8 eggs, 1 cupful of sugar, 1/2 cupful of flour, 1/2 of cornstarch, 1 teaspoonful of baking powder, 1 teaspoonful of extract of rose; sift the flour, cornstarch, sugar, and powder together; add it to the whites of the eggs whipped to a dry froth, and the extract, mix gently but thoroughly; bake in a cake-mould well buttered, in a quick oven 30 minutes.

No. 111.

MADELAINES.

One cupful of butter, 1 cupful of sugar, 3 eggs, 1-1/2 cupfuls of flour, 1/2 teaspoonful of baking powder, 1 glass of brandy, 1 teaspoonful of the extract of cinnamon, slightly melt the butter in a cake bowl; add the sugar and eggs; stir a few minutes; add the flour, sifted, with the powder, the extract, and the brandy; mix into a batter that will almost run; bake in well-greased muffin-pans in a moderate oven 20 minutes; pour on the top of each a little transparent icing to cover, and add a few colored comfits.

No. 112.

QUEEN CAKE.

Two cupfuls of butter, 2-1/2 cupfuls of sugar, 1-1/2 pints of flour, 8 eggs, 1/2 teaspoonful baking powder, 1 wineglass each of wine, brandy, and cream, 1/2 teaspoonful of the extract of nutmeg, rose, and lemon, 1 cupful of dried currants washed and picked, 1 cupful of raisins, stoned and cut in two; 1 cupful of citron cut in small, thin slices; rub the butter and sugar to a very light cream; add the eggs, 2 at a time, beating 5 minutes between each addition; add the flour, sifted, with the powder, the raisins, currants, wine, brandy, cream, citron, and extracts; mix into a consistent batter, and bake carefully in a papered cake-tin in a moderate, steady oven 1-1/2 hours.

No. 113.

CREAM CAKES.

Ten eggs, 1/2 cupful of butter, 3/4 pound of flour, 1 pint of water, 1-1/2 pints of milk, 3 large tablespoonfuls of cornstarch, 2 cupfuls of sugar, yolks of 5 eggs, 1 large tablespoonful of good butter, and 2 teaspoonfuls of the extract of vanilla; set the water on the fire in a stewpan with the butter; as soon as it boils stir in the sifted flour with a wooden spoon; stir vigorously until it leaves the bottom and sides of the pan when removed from the fire, and beat in the eggs one at a time; place this batter into a pointed canvas bag having a nozzle at the small end; press out the batter in the shape of fingers on a greased baking tin a little distance apart; bake in a steady brick oven 20 minutes; when cold cut the sides and fill with pastry cream.

No. 114.

PASTRY CREAM.

Bring the milk to a boil with the sugar; add the starch dissolved in a little water; as soon as it reboils take from the fire; beat in the egg yolks; return to the fire 2 minutes to set the eggs; add the extract and butter; when cold use it.

No. 115.

CHOCOLATE CREAM.

Set on the fire 1 gill of water, 1-1/2 cupfuls sugar, 1/2 cup of grated chocolate, in a small saucepan; boil till it gets thick and looks velvety; then take off the fire, and add the whites of 2 eggs, without beating: use it hot, covering the top and sides of the cake. As it cools it grows firm.

No. 116.

SPONGE CAKE, No. 2.

Six eggs, 3 cupfuls sugar, 4 cupfuls flour, 2 teaspoonfuls baking-powder, 1 cupful cold water, pinch of salt, 1 teaspoonful extract of lemon. Beat the eggs and sugar together 5 minutes; add the flour, sifted, with the salt and powder, the water and extract; bake in a shallow square cake-pan, in a quick, steady oven, 35 minutes; when removed from the oven, ice it with clear icing, made of 1 cupful sugar, 1 tablespoonful lemon juice, and whites of 2 eggs; mix together, smooth, and pour over cake. If the cake is not hot enough to dry it, place it in the mouth of a moderately warm oven.

No. 117.

SPICE CAKE.

One cupful butter, 2 cupfuls sugar, 3 cupfuls flour, 1 teaspoonful baking-powder, 2 eggs, 1 cupful milk, 1/2 cupful each of raisins stoned, currants washed and picked; 1 teaspoonful each of extract of nutmeg, cloves, and cinnamon. Rub the butter and sugar to a light white cream; add the eggs, 1 at a time, beating a few minutes between each; add the flour, sifted, with the powder, the milk, fruit, and extracts; mix into a smooth, rather firm, batter; put into a paper-lined cake-tin and bake in a steady oven 30 minutes.

No. 118.

SCOTCH CAKE.

One and a half cupfuls butter, 2-1/2 cupfuls sugar, 8 eggs, 1-1/2 pints flour, 1/2 teaspoonful baking-powder, 3 cupfuls raisins, stoned, 1 tablespoonful extract of lemon. Rub the butter and sugar to a light white cream; add the eggs, 2 at a time, beating 5 minutes between each addition; add the flour, sifted, with the powder, the raisins and extract; mix into a smooth, consistent batter; put in a paper-lined square shallow cake-pan, and bake in a moderate oven 1 hour.

No. 119.

SHREWSBURY CAKE.

One cupful of butter, 3 cupfuls of sugar, 1-1/2 pints of flour, 3 eggs, 1 teaspoonful of baking powder, 1 cupful of milk. Rub the butter and sugar to a smooth, white cream, add the eggs, 1 at a time, beating 5 minutes between each; add the flour, sifted, with the powder and the extract; mix into a medium batter, bake in a cake mould well and carefully greased, in a quick oven over 40 minutes.

No. 120.

VANILLA CAKE.

One and one half cupfuls of butter, 2 cupfuls of sugar, 6 yolks of eggs, 1 pint of flour, 1-1/2 teaspoonfuls of baking powder, 1 cupful of cream, 1 tablespoonful of extract of vanilla. Rub the butter and sugar to a very light cream; add the egg yolks and cream, flour, sifted, with the powder and the extract; mix into a firm but smooth batter; bake in a shallow, square pan in a fairly hot oven, 35 minutes.

No. 121.

WINE CAKE.

One and one-half cupfuls of butter, 2 cupfuls of sugar, 2 cupfuls of flour, 1/2 teaspoonful of baking powder, 1 gill of wine, 3 eggs. Rub the butter and sugar to a light cream; add the eggs, 1 at a time, beating 5 minutes between each; add the flour, sifted, with the powder and the wine; mix into a medium firm batter; bake in a shallow, square cake pan in moderate oven 40 minutes; when taken from the oven carefully ice with the transparent icing.

No. 122.

DELICATE CAKE.

One and one-half cupfuls of butter, 1-1/2 cupfuls of sugar, whites of five eggs, 2-1/2 pints of flour, 1-1/2 teaspoonfuls of baking powder, 1 cupful of milk, 1 teaspoonful of extract of peach. Rub the butter and sugar to a light cream; add the egg whites, 1 at a time, beating a few minutes between each; add the flour, sifted, with the powder, then the extract and milk; mix into a rather thin batter; pour into a paper-lined tin, and bake in a rather hot but steady oven 50 minutes.

No. 123.

DUCHESSE CAKE.

One and one-half cupful butter, 1 cupful sugar, 6 eggs, 1 teaspoonful baking powder, 1 pint flour, 1 teaspoonful extract cinnamon. Rub the butter and sugar to a light cream, add the eggs, 2 at a time, beating 10 minutes between each addition. Sift together flour and powder, add to the butter, etc., with the extracts; mix into a medium thick batter, and bake in small shallow square pans, lined with thin white paper, in a steady oven 30 minutes. When they are taken from the oven ice them.

No. 124.

MINCE PIES.

Mince-meat--Two pounds meat, 1 pound raisins, 1 pound currants, 1/2 pound citron, 1 pound chopped apples, 1 pound suet. Chop all up fine, except 1/2 each of currants and raisins. Put in 1 stick of preserved ginger or cherries, 1/2 pint brandy, 1/2 pint wine, nutmeg, ground allspice, ground cinnamon, mace to taste, sugar, and 1/2 pint cider. Make pie-crust or puff-paste.

No. 125.

CHARLOTTE RUSSE.

One quart charlotte mould, 1/4 pound lady-fingers; line the mould with them; let the mould be dry. One quart cream sweetened to taste, flavored with pineapple, lemon, or other flavor, 1/4 box gelatine dissolved in a little of the cream, cream whipped to a light, stiff froth. Set an extra pan on the ice and put all the whipped cream in it, then stir in gelatine. Put it in the mould, cover the top with lady-fingers, and set on ice to cool.

No. 126.

WAFFLES.

One pint flour, 1/2 yeast cake; make a batter over night with warm milk and set it to rise. In the morning beat light 3 eggs, 1 tablespoonful sugar, nutmeg to taste, 1 tablespoonful melted butter. Stir and put to rise till time to bake. Bake in moulds and sift a little powdered sugar over them and send to table.

No. 127.

BISCUITS.

One quart flour, 1 tablespoonful yeast powder, 1 tablespoonful butter or lard. Mix all together with milk; add 1-1/2 teaspoonfuls of salt. Make your biscuits quick and bake in a hot oven.

No. 128.

CORN BREAD.

One pint meal, 1/2 pint hot water, 1/2 pint milk, mixed; 1 tablespoonful butter, yolks of 3 eggs, 1 teaspoonful yeast powder. Mix all together to a stiff batter. When ready to bake beat to a stiff froth the whites of the eggs, put it in, and put in baking mould in a hot oven.

No. 129.

SPONGE BREAD.

Take 2 Irish potatoes, boil them, mash fine when done, put into them 2 tablespoonfuls of flour, pour in the water the potatoes were boiled in, pour in the yeast, and let it rise. Make your bread up over night, either light bread or rolls. Your oven must bake even and steady or your bread will not be light.

No. 130.

SWEET POTATO PIE.

Boil 1 large sweet potato for 2 pies; mash through a wire sieve, 3 eggs, the yolks of which must be beaten up with the potato, sugar to taste, a little grated lemon peel, little nutmeg and cinnamon; grate all up together; 1 teacupful of milk, 1 tablespoonful of melted butter; when ready to make the pies beat the white to a stiff froth and stir in. Make the paste as directed in vol-au-vents.

No. 131.

HOW TO MAKE GOOD BREAD.

Sift your flour into your mixing-pan, warming it a little in cold weather, and make a hole in the center, and into this hole pour your sponge and stir the whole to the consistency of cake, and then let it stand in a warm place until it rises and becomes very light; then knead it thoroughly from all sides, adding flour as needed, and when it will not stick to your fingers or the side of the pan, set it aside until it rises again; then make it into five or six loaves, put them into your baking pans, and set them away in a warm place until it raises nicely, and then put it into the oven and bake it. A little experimenting will soon make you an efficient baker.

No. 132.

LIGHT BREAD.

Three pints of flour, half yeast cake dissolved in warm water, tablespoonful each of salt, lard, and white sugar, 1-1/2 pints of potato water (warm), work hard, and let rise over night. In the morning mould and let rise again half an hour before baking; if too stiff add a little warm water, as it is better if made up rather soft. It will rise sooner and keep fresh longer. Always sift your flour before using, warming a little in cold weather; sifting twice gets more air between the particles. Do not have the oven too hot.

No. 133.

HOW TO MAKE GOOD YEAST.

Take 6 large sound potatoes, 1 gallon of water, and 2 ordinary handfuls of hops; put the potatoes, after peeling them, into the water, tie the hops into a bag, and boil all together till the potatoes are soft enough to mash easily; throw the hops away, put a cupful of flour in a large dish, take the potatoes out of the water, mash them through a colander, and mix them well with the flour; then pour the water used in boiling the potatoes over them, and mix the whole thoroughly; let the mixture stand till about milkwarm, and then add about a cent's worth of baker's yeast or an yeast cake, or a cupful of dry yeast, and after stirring it again set the whole, away over night; in the morning add a half cup of sugar, a half cup of salt, and a small tablespoonful of ginger; put the whole in a two gallon jug, and use a cupful of this yeast at a baking for five or six ordinary-sized loaves. When you make your next lot of yeast use a cupful of this yeast instead of the baker's or other yeast called for above.

No. 134.

CALVES'-FEET JELLY.

Get 4 calves' feet at the butcher's, cut them in two, and take away the fat from between the claws, wash them well in luke-warm water; put them in a large stewpan, and cover them with water. When the liquor boils, skim well and let it boil gently 6 or 7 hours, so as to reduce the quantity to 2 quarts; then strain through a sieve and skim off all the oily substance. If not in a hurry it is better to boil the calves' feet the day before you make the jelly, as it will skim better when perfectly cold, and the liquor part becomes firm. Put the liquor in a stewpan to melt, with a lump of sugar, the peel of 2 lemons, the juice of 6, and 6 whites and shells of eggs; beat together, with a bottle of sherry or Madeira. Stir the whole together till on a boil, then set on side of stove, and let simmer 1/4 hour, and strain through a jelly-bag. Then pour back in bag again and strain till it is as bright and clear as rock-water. Put jelly in moulds to get firm and cold. If made in warm weather ice is required.

No. 135.

CHICKEN GLACEE.

Bone a chicken, stuff it with truffles, mushrooms, slight, 1/4 pound ham, 1/2 pound veal, a little sweet marjoram and thyme, and a very small onion. Take the meat and one-half of the mushrooms and chop them up fine, and the other half cut in slices, and also the truffles must be peeled and cut in slices. Let the truffles be in a quarter size can. Mix all this together, and season with pepper and salt, then stuff it in the chicken. Put it in a bag tied up tightly, and let it boil 2 hours. Now take the carcass and giblets and boil them to make stock of. Make about 3 pints. Skim all the grease off top, take it off the stove, and let it get cold. Take one package of gelatine and put it in soup; after melting it clarify it with the white of an egg. Season with pepper and salt and a little nutmeg. Let it boil ten minutes, strain through a flannel bag, and set aside to cool. Take the chicken, put a heavy press on it, and let it get cold. Take a jelly mould and line it with boiled egg, mushrooms, and truffles, cut into stars and flower shapes; then a layer of jelly, then a layer of sliced chicken, till the mould is full. Set away in ice-box to get cold. Garnish the dish when ready to use with water-cresses or parsley.

No. 136.

CLAM CHOWDER.

Three pints of clams; scald them and take the hearts out; 1 pint tomatoes, boil and strain them through sieve, putting a tablespoonful of sugar in them; tablespoonful fine chopped onion, and a teaspoonful thyme, a small stalk of celery, chopped fine, 1/4 pound butter and 2 two tablespoonfuls of flour, mixed in a stewpan; this must be placed together with the liquor from the clams, thyme, celery, onions, tomatoes, and 1/2 pint of cream. Let all boil together; season with pepper and salt, mace, and nutmeg to taste. Just before dishing up put in the clams. Let it boil up once.

No. 137.

CURRANT JELLY.

One peck of currants, put into a kettle, mashed; let boil up ten minutes; strain a few at a time through a cloth till all the juice is out; 1 pint of juice to 1 pound of sugar; put in preserving kettle, notice the hour it comes to a boil; let it boil 20 minutes, skimming all the time; put into glasses and place out in the hot sun, uncovered, for three days, then cover over with pieces of paper wet with brandy. Set away in a dry place.

No. 138.

VINEGAR PEACHES.

One peck Heath peaches (cling-stones) peeled over night; sprinkle 1 pound of sugar over them; in the morning drain off, put in 1/2 pint of cider vinegar, let vinegar and juice boil together, putting in a few peaches at a time, letting them boil just enough so that you can stick a straw through the peaches (15 minutes), have your jars sitting in hot water on the stove; put in your peaches as they get done; when the jars are full pour the syrup over them, then fasten them up while on the stove; let stay 15 minutes.

No. 139.

TOMATO CHOW-CHOW.

Fifty cucumbers, 50 green tomatoes, 2 dozen white onions, cut them up in slices over night, sprinkle with salt; in the morning place them in a colander and drain them dry; 1 pint of vinegar, 1/2 pound of brown sugar, 1 teaspoonful of tamarack, 1 teaspoonful black pepper, 1 tablespoonful each of allspice and cloves, 1/2 dozen leaves of mace. Put all these in a pot and let them come to a boil; after boiling take them out and put them in a jar covered up tightly.

No. 140.

MANGOES.

Take a mango, cut it, take all the seeds out, put in salt and water for 5 days, let them stay 1 day and night in clear water, drain them and stuff them with the following: Chop a hard head of cabbage, horseradish, mustard seed, garlic, a few cloves; and stuff each one, then tie on the piece taken off to make an opening to take the seeds out. Boil sufficient vinegar to cover them, putting cloves and allspice in the vinegar; pour this over them in the jars; continue boiling the vinegar, pouring it off and on the mangoes for three days; then fasten up for use.

No. 141.

SWEET POTATO PIE.

Boil 2 good-sized sweet potatoes, weighing about a pound; strain and mash through a sieve; 1 tablespoonful of butter must be put in them; sweeten to taste; 1 pint of boiling milk, 5 yolks of eggs, must be well beaten into the potatoes; stir the hot milk in on them. Grate in a little lemon peel; nutmeg to taste; put in 1 teaspoonful essence of lemon; beat up the whites of eggs into the potatoes, make a puff paste, roll out and make pies without tops.

Custard pies can be made in the same way, leaving out the potatoes.

In lemon pies use same quantity of ingredients as above, using 3 lemons.

No. 142.

MERINGUE PIE.

One cup of sugar, yolks of 3 eggs, 1-1/2 cups of milk, 2 teaspoonfuls of corn starch, juice and grated peel of 1 lemon. Beat the yolks light and add the sugar, rub the cornstarch in with milk, and add that, and then the lemon, and beat well together. Line some pans with a rich paste, and then fill with the custard, and bake. When done take the whites of 3 eggs and beat them with a tablespoonful of sugar to a stiff froth, which spread over the top, and brown in the oven.

No. 143.

SWEET POTATO PUDDING.

Half pound of butter, 1/2 pound of sugar, 5 eggs, 2 tablespoonfuls of brandy, same of rose-water; add 1 pound of sweet potatoes, boiled and mashed fine, with a pinch of salt and a little milk to make it moist. Beat the butter and eggs and sugar till light, to which add the potatoes, a small quantity at a time; whisk the eggs till thick, and stir in gradually; then add the brandy and rose-water. Mix all well together, and set aside in a cool place for awhile. This is enough for 3 or 4 puddings, soup-plate size. Line your plates with a nice paste, fill and bake in a quick oven. Nutmeg or cinnamon can be substituted for the rose-water if desired.

No. 144.

COCOANUT PUDDING.

Half pound of sugar, 1/2 pound of butter, 1/2 pound of grated cocoanut, the whites of 6 eggs, 1 tablespoonful of rose-water, 2 tablespoonfuls of brandy; beat the sugar and butter to a cream, whisk the whites of the eggs till they are stiff, which beat into the butter and sugar; stir the whole together and add gradually the nut, brandy, and rose-water; do not beat it. This will make two full-sized puddings. Line your plates with rich paste; fill and bake in a quick oven.

No. 145.

PUFF PUDDING.

Mix 2 cups of flour with 2/3 of a cup of butter, and 2 cups of sugar. Dissolve 3 teaspoonfuls of good baking powder in 1 cup of milk and 1 teaspoonful of essence of lemon and half a nutmeg. Take 4 eggs--keep the whites of 2 for frosting--and beat the others thoroughly; then mix all together, and bake in a quick oven. When done frost the top with the reserved whites, well beaten, with a small quantity of powdered sugar.

No. 146.

PUFF PASTE.