Chapter VI: Part 6

Take any kinds of vegetables convenient, such as parsnips, celery, carrots, turnips, green pepper, onion, leek, parsley, celery tops, celery root, Jerusalem artichokes, a bay leaf, two cloves, two allspice, and cook in water until tender; strain, pressing all from the vegetables. The water Jerusalem artichokes are boiled in is valuable for sauces. The liquid from canned peas is also excellent. Care must be taken in putting the vegetables together not to let any one predominate, turnip especially, as it makes a sauce very bitter.

COLORING FOR SAUCES, SOUPS, Etc.

Melt a quarter of a pound of granulated sugar in a spider, cook until it is a very dark, rich brown, almost black, stir constantly. Great care must be taken that it does not burn. When done pour over it a quart of boiling water and let it cook until the caramel is entirely dissolved, pour it out and when cold strain and bottle. It will keep indefinitely and a tablespoonful will give color to a pint of liquid.

OLIVE SAUCE.

Melt a heaping tablespoonful of butter in a spider and when it begins to brown stir into it a heaping tablespoonful of flour, let it cook until a very dark brown, but be careful not to let it burn, then add enough rich vegetable stock to make a thick cream-like sauce. Have ready some olives--six or seven, that have been boiled a few minutes in water and cut from the stones, add these to the sauce, season with pepper and salt to taste, bring to the boiling point and serve.

SAUCE HOLLANDAISE.

One-quarter of a pound of butter, one-quarter of a cup of water, one-quarter of a teaspoonful of salt, the juice of a quarter of a lemon, a dash of cayenne, and the yolks of three eggs. Beat the butter to a cream and stir in the yolks of eggs, one at a time, then the lemon juice, salt and pepper. Set the bowl it is mixed in in a pan of boiling water on the fire, beating constantly with an egg beater, and when it begins to thicken stir in gradually the boiling water. When it is as thick as soft custard it is done. Great care must be taken not to let it remain too long on the fire or it will curdle.

DRAWN BUTTER OR CREAM SAUCE.

Melt a large heaping tablespoonful of butter and stir into it a heaping teaspoonful of flour, let them cook together without browning and add by degrees a cup of hot milk.

CURRY SAUCE.

Curry sauce is made by adding curry powder to taste to a white sauce. It may likewise be added to a brown sauce.

CHEESE SAUCE.

A white or cream sauce with grated Parmesan cheese added to taste.

TOMATO SAUCE.

Melt a large tablespoonful of butter in a saucepan over the fire, when it bubbles put into it a small onion and half a green pepper, if convenient, chopped very fine. Simmer gently for a few minutes, then stir in a heaping teaspoonful of flour, and add four nice, fresh tomatoes peeled and cut small--canned tomatoes may be used--a gill of vegetable stock, a clove and part of a bay leaf, and pepper and salt to taste. Let it cook gently for half an hour and press through a fine sieve.

SAUCE TARTARE

may be made by beating a small tablespoonful of butter to a cream, adding salt, pepper, dry mustard and sugar to taste and the raw yolk of an egg. Add a tablespoonful of olives, small cucumbers and capers chopped very fine and a few drops of onion juice. Serve with mock fish cutlets and croquettes.

SAUCE PIQUANTE.

Melt a heaping tablespoonful of butter in a spider and when it bubbles stir into it a heaping tablespoonful of flour, cook until it turns a dark brown, taking care not to let it burn, add to it enough well-seasoned vegetable stock to make the sauce the proper consistency, then pour it into a granite-ware saucepan and add one small cucumber pickle, two olives and a few capers, all chopped very fine; season with salt and pepper to taste.

Sandwiches.

CHEESE SANDWICHES.

Half a pound of grated cheese, one tablespoonful of butter, the yolks of two hard-boiled eggs mashed very fine and a teaspoonful of mayonnaise dressing. Mix the ingredients thoroughly; butter before cutting from the loaf some slices of brown or white home-made bread; spread with the mixture and fold together.

CELERY SANDWICHES.

Use dainty little baking powder biscuits freshly baked but cold, or white home-made bread for these sandwiches. Only the very tender part of celery should be used and chopped fine and put in iced water until needed. Add a few chopped walnuts to the celery and enough mayonnaise dressing to hold them together; butter the bread before cutting from the loaf, spread one slice with the mixture and press another over it. If biscuits are used, split and butter them. They should be small and very thin for this purpose and browned delicately.

NUT AND CREAM CHEESE SANDWICHES.

Boston brown bread buttered on the loaf and cut in very thin slices; spread with a filling of cream cheese and chopped walnut meats; press a buttered slice over it. They may be cut in fingers, rounds or half-moons. The proportion is three-quarters of a cup of nuts to a ten-cent package of Philadelphia cream cheese. This quantity will make a large number of sandwiches.

NUT SANDWICHES.

Graham, rye, and Boston brown bread make very nice sandwiches. Butter the loaf and cut in very thin slices, sprinkle with chopped nuts and fold together.

WHOLE WHEAT BREAD AND PEANUT SANDWICHES.

Chop the nuts very fine, butter the bread before cutting from the loaf, sprinkle the nuts thickly over the butter, press two slices together. Boston brown bread with raisins is also nice for these sandwiches.

OLIVE SANDWICHES.

Prepare the bread and butter as for other sandwiches. It may be cut in squares, rounds or triangles to suit the fancy. Stone and chop as many Queen olives as needed and mix with them enough mayonnaise dressing to hold together, spread half the number of bread slices with the mixture and cover with the other half.

Brown, rye, whole wheat or white bread may be used. Home-made is preferable, but it must be twelve hours old. Sandwiches may be sweet or savory, may be cut round, square, or in triangles.

Sundries.

CRACKERS AND CHEESE TOASTED.

Butter some zepherettes and sprinkle thickly with grated Parmesan cheese, bake in a quick oven, or toast on a gridiron; serve hot.

CRACKERS WITH CREAM CHEESE AND GUAVA JELLY.

Spread zepherettes with cream cheese and dot with Guava jelly.

WELSH RAREBIT.

Half a pound of American cheese, two butter balls, two eggs, half a teaspoonful of mustard, a saltspoonful of salt, a dash of cayenne pepper, half a cup of milk and an even saltspoonful of soda. Cut the cheese fine, melt the butter in a chafing dish or spider, stir the mustard, salt and pepper with it, then add the cheese and milk; when the cheese is dissolved add the eggs slightly beaten and stir until it thickens. Serve on toast.

CHEESE SOUFFLE.

Melt one tablespoonful of butter in a spider, add to it a slightly heaping tablespoonful of flour and one cup of hot milk, half a teaspoonful of salt, a dash of cayenne pepper and one cup of grated Parmesan cheese; then add the yolks of three eggs beaten light, remove from the fire and let it cool; then add the whites of eggs beaten stiff, turn into a pudding dish, bake twenty-five minutes and serve immediately.

CHEESE STRAWS.

Take two ounces of flour and three ounces of Parmesan cheese grated (it is better to buy the cheese by the pound and have it grated at home), and two ounces of butter. Rub the butter into the flour, add the cheese and a little salt and cayenne pepper, and make into a paste with the yolk of an egg; roll the paste out in a sheet about an eighth of an inch thick and five inches wide and cut in narrow strips; bake in a hot oven about ten minutes.

PATE A CHOU FOR SOUPS.

Put a gill of milk and an ounce of butter into a saucepan over the fire; when it comes to the boiling point add two ounces of sifted flour; stir with a wooden spoon until thick and smooth, then add two eggs, one at a time, beating briskly; remove from the fire and spread out thin, cut in pieces, the size of a small bean, put them in a sieve, dredge with flour, shake it well and fry in boiling fat until a nice brown. Add to the soup after it is in the tureen.

A FILLING FOR PATTIES.

Break two eggs in a bowl, add a little salt and white pepper, a few drops of onion juice and four tablespoonfuls of cream, beat slightly; turn into a buttered tin cup, stand in a saucepan with a little boiling water in it on the stove, cover and cook until stiff--about three or four minutes--remove from the fire, turn out of the cup. When ready to use cut in half-inch slices and then into stars or any fancy shape preferred, or into dice. Make a cream sauce thicker than for other uses, that it may not run through the pastry; put them in the sauce, bring to the boiling point and fill the patties just as they are to be served.

GRUEL OF KERNEL FLOUR OR MIDDLINGS.

Put a pint of boiling water in a saucepan over the fire; mix two heaping teaspoonfuls of the flour with a little cold water and stir into the boiling water. Let it boil twenty minutes, add a little cream to it and salt. Very nutritious.

KOUMYSS.

Dissolve a third of a cake of compressed yeast in a little tepid water; take a quart of milk, fresh from the cow, or warmed to blood heat, and add to it a tablespoonful of sugar and the dissolved yeast. Put the mixture immediately in beer bottles with patent stoppers, filling to the neck, and let them stand for twelve hours where bread would be set to rise--that is, in a temperature of 68 or 70 degrees--then stand the bottles upside down on ice until wanted.

HOME-MADE BAKING POWDER.

Procure from a reliable druggist one-half pound of the best bicarbonate of soda, one pound of cream of tartar and one-half pound of Kingsford's cornstarch. Mix thoroughly and sift three times, put up in small tins. The best baking powder.

VANILLA EXTRACT.

One ounce of Mexican vanilla bean, two ounces of loaf sugar, eight ounces of French rose water, twenty-four ounces of alcohol 95 per cent. Cut up the bean and pound with the sugar in a mortar, sift and pound again until all is a fine powder. Mix the alcohol and rose water; put the vanilla in a paper filter, pour over it a little of the liquid at a time until all is used; filter again if not all is dissolved. Paper filters may be obtained at any of the large drug stores. The extract may be darkened by using a little caramel.

VANILLA SUGAR.

Half a pound of loaf sugar, half an ounce of Mexican vanilla beans. Cut the beans very fine, pound in a mortar with the sugar; sift and pound again until all is fine. Bottle and cork tight and keep in a dark place.

SPINACH FOR COLORING.

Pound some spinach in a mortar, adding a little water; squeeze through a cheese cloth, put in a saucepan over the fire, bring to a boil; when it curdles remove from the stove. Strain through a very fine sieve; what remains on the under part of the sieve is the coloring. It is used for coloring pistache ice cream, jellies, etc.

TOMATO PASTE FOR SANDWICHES.

Skin and cut small three large tomatoes, cook until tender and press through a sieve fine enough to retain the seeds; return to the fire, add two ounces of butter, two ounces of grated bread crumbs and two ounces of grated Parmesan cheese. When it boils stir a beaten egg quickly into it, remove at once from the fire. It must not boil after the egg is added, as it will curdle. Turn the mixture into a bowl and when cold, if it is not for immediate use, cover with melted butter.

CHEESE PASTE FOR SANDWICHES.

Boil two eggs hard, separate the yolks from the whites, mash the yolks smooth and chop the whites very fine; mix and put through a vegetable press, then add butter the size of a small egg and three heaping tablespoonfuls of grated American cheese. Beat together until it is a fine, smooth paste. If not salt enough add a little, and also dry mustard, if liked.

Miscellaneous Recipes.

TOOTH POWDER.

Precipitated chalk, seven ounces; Florentine orris, four ounces; bicarbonate of soda, three ounces; powdered white Castile soap, two ounces; thirty drops each of oil of wintergreen and sassafras. Sift all together and keep in a glass jar or tin box. A very valuable recipe for hardening the teeth.

JAPANESE CREAM.

Four ounces of ammonia, four ounces of white Castile soap cut fine, two ounces of alcohol, two ounces of Price's glycerine and two ounces of ether. Put the soap in one quart of water over the fire; when dissolved add four quarts of water; when cold add the other ingredients, bottle and cork tight. It will keep indefinitely. It should be made of soft water or rain water. To wash woolens, flannels, etc., take a teacup of the liquid to a pail of lukewarm water, and rinse in another pail of water with half a cup of the cream. Iron while damp on the wrong side. For removing grass stains, paint, etc, use half water and half cream.

ORANGE FLOWER LOTION FOR THE COMPLEXION.

Dissolve a slightly heaping tablespoonful of Epsom salts in a pint of imported orange flower water (Chiris de Grasse), and add to it one tablespoonful of witch hazel. Apply with a soft linen cloth. Very refreshing in warm weather and an excellent remedy for oiliness of the skin.

BAY RUM.

Three-quarters of an ounce of oil of bay, one ounce of loaf sugar, one pint of alcohol, 95 per cent., two quarts of new New England rum and three pints of rectified spirits, 60 per cent. Roll the sugar until fine and beat into the oil of bay, add the alcohol, then the New England rum and spirits. Let it stand for several days in a demijohn, shaking occasionally; then filter through blotting paper. The filters may be purchased at a druggist's. Care should be taken to buy the oil at a reliable place.

FINE LAVENDER WATER.

Two ounces finest oil of lavender, one ounce essence of musk, one-half ounce essence of ambergris, one-half ounce oil of bergamot and one-half gallon of rectified spirits. Mix the ingredients, keep in a demijohn for several days, shaking occasionally. Then filter and bottle.

GOOD HARD SOAP.

Five pounds of grease, one quart and one cup of cold water, one can of potash, one heaping tablespoonful of borax, two tablespoonfuls of ammonia. Dissolve the potash in the water, then add the borax and ammonia and stir in the lukewarm grease slowly and continue to stir until it becomes as thick as thick honey; then pour into a pan to harden. When firm cut into cakes. Grease that is no longer fit to fry in is used for this soap. Strain it carefully that no particles of food are left in it. It makes no difference how brown the grease is, the soap will become white and float in water. It should be kept a month before using.

POLISH FOR HARD OR STAINED WOOD FLOORS.

Eight ounces of yellow beeswax, two quarts of spirits of turpentine, one quart of Venetian turpentine. Cut the wax in small pieces and pour the spirits over it--it will soon dissolve; then bottle. Apply with a flannel or soft cloth. It keeps the floors in excellent order.

CONTENTS.

BREADS, ROLLS, Etc.

PAGE

Biscuits, Beaten, No. 1 13
" " " 2 13
" Baking Powder 13
" Cream 13
Rolls, French 14
" Windsor 14
" Elizabetti's 15
" Rye Flour 15
" Gluten 15
" Parker House 15
Boston Brown Bread 16
" " " with Raisins 16
" " " Stewed 16
Graham Bread 17
Rye Bread 17
Quick White Bread 17
Date Bread 17
Coffee Bread, No. 1 18
" " " 2 18
Norwegian Rolls and Zwieback 18
Rice Muffins 19
Laplands 19
English Muffins 19
Graham Popovers 20
" Gems 20
Gems of Kernel (Middlings) and White Flour 20
" " Rye Meal 20
Corn Batter Bread 21
" Bread 21
" Griddle Cakes 21
White Bread Griddle Cakes 22
Boston Brown Bread Griddle Cakes 22
Waffles 22
Rolls, Epicurean 22
Bread from Rummer Flour 23
Biscuits of Kernel or Graham Flour 23

EGGS.

Eggs, to soft boil 24
" " hard boil 24
" a la Creme 24
" au Gratin 24
" Nun's Toast 25
" a la Maitre d'Hotel 25
" Timbales of 25
" Stuffed with Mushrooms 26
" with Cream 26
" Curried 26
" Stuffed 27
" " and Fried 27
" Fricasseed 27
" Chops 28
Omelet, Plain 28
" with Cheese 28
" " Mushrooms 28
" " Tomatoes 29
Eggs, Poached with Tomato Catsup 29
" " in Cream 29
" " in Tomatoes 29
" in a Brown Sauce 30

SOUPS.

Cream of Jerusalem Artichokes 31
" " Asparagus 31
" " Lima Beans 32
" " Cauliflower 32
" " Celery 33
" " Chestnuts 33
" " Cucumbers 33
" " Summer Squash 34
" " Lettuce 34
" " Mushrooms 35
" " Green Peas 35
" " Rice 36
" " Spinach 36
Carrot 37
Celeriac 37
Mock Clam 37
Corn and Tomato 38
Crecy 38
Curry 38
Mock Fish 39
Norwegian Sweet 40
Onion 40
Green Pea, No. 1 41
" " " 2 41
Potato 41
Puree of Vegetables 42
" " Turnips 42
Vegetable 42
Tomato 43
Barley 43
Black Bean, with Mock Meat Balls 44

ENTREES.

Egg Border, with Rice and Curry Sauce 45
Rice Border, with Vegetables or hard-boiled
Eggs in Cream Sauce 45
Mock Chicken, a Timbale of, with Sauce 45
Spaghettina, a Mould of 46
Spinach, a Border Mould of, with Filling 47
Mock Codfish Balls 48
" Fish Balls, in Curry or Cream Sauce 48
" Fish, (a Norwegian Dish) 49
" Meat 49
Spaghettina Chops 50
Tomato Chops 50
Fried Bread, a Savory 51
Mock Fish Chops 51
Spaghettina, Fricassee of 52
Mushrooms, en Coquille 52
Egg Plant, a Ragout of 52
Patties of Puff Paste 53
Rice, a Savory of (Mexican Dish) 54
Asparagus, a Ragout of, with Mock Meat Balls 54
Rice, Curried, Croquettes of 55
Mock Fish Croquettes 55
Walnut Croquettes 55
Mushrooms, a Ragout of 56
Mock Chicken Croquettes 56

VEGETABLES.

Potatoes, to Boil 57
" Baked 57
" Mashed 58
" New, with Cream Sauce 58
" Broiled 58
" a la Creme au Gratin 58
" Stuffed 58
" Fricasseed 59
" a la Duchesse 59
" Saratoga Chips 59
" French Fried 60
" a la Maitre d'Hotel 60
" Lyonnaise 60
" a la Parisienne 60
" Creamed and Browned 60
" Puff 61
" White, Croquettes 61
" Papa 61
" Sweet, Fried Raw 62
" " " Cooked 62
" " Mashed and Browned 62
" " Croquettes 62
Brussels Sprouts 63
Okra and Tomatoes 63
Beets 63
Peas, Puree of 63
Beans, Lima, Puree of 64
Cucumbers, Puree of 64
" Stuffed 64
" Stuffed with Mushrooms 65
Egg Plant, Escalloped 65
" " Stuffed 66
Corn, Green, Cakes of 67
" Pudding 67
" Green, Mock Oysters of 67
" Boiled on the Cob 67
" Curry of 68
Celeriac and Salsify, Croquettes of 68
Indian Curry of Vegetables 68
Kohlrabi 69
Beans, Marrowfat, Baked 69
" Bayo, No. 1 70
" " " 2 70
Emparadas 70
Frijoles Fritos 71
Mushrooms, Broiled 71
" on Toast 71
" Stewed in Cream Sauce 72
Tomatoes Stuffed with Mushrooms, No. 1 72
" " " " " 2 72
Escalloped Tomatoes 73
Tomatoes with Egg 73
French Carrots in Brown Sauce 73
" " and Peas 73
Spinach Pudding 74
" Balls 74
Tomatoes and Mushrooms 75
Rice, to Boil Plain 75
Cauliflower with Drawn Butter 75
Escalloped Cauliflower 76
" Spaghettina 76
Chestnuts, Puree of 76
Beans, Dried White, Puree of 77
Squash Pudding 77
" Fritters 77
Summer Squash 77
Rice Croquettes 78
Celeriac, Fricassee of 78
Turnip, Yellow, Ragout of 78
Tomatoes Stuffed with Cheese 79
Artichokes, Jerusalem 79
Asparagus 79
Pointes d'Asperges 79
Cabbage, Purple, with Chestnuts 80
Parsnips, Croquettes, with Walnuts 80
" Fried 81
Parsnip Fritters 81
Beans, String, to cook 81
Onions, Spanish, Stuffed 81
Celeriac Stuffed with Spanish Sauce 82
Cabbage, Spring, Stewed 83
" " in Cream Sauce 83
Turnips, " " " 83
White Bread Balls 84
Noodles 84
" a la Ferrari 84
Gnocchi a la Romaine 85

SALADS.

Mayonnaise Dressing, for Salads 86
Cream " " " 86
French " " " 87
Tomato Ice Salad 87
Tomato Jelly Salad 87
Spaghettina and Celery Salad 88
Salad of Fairy Rings and Puff Ball Mushrooms 88
Salad of Fresh Fruit 88
Cucumber Jelly 88
Walnut and Celery Salad 89
Pineapple and Celery Salad 89
Fruit Salad 90
Potato Salad 90
Tomatoes Stuffed with Celery 90
Celeriac and Lettuce Salad 91
Raw Jerusalem Artichokes and Lettuce Salad 91
Salad a la Macedoine 91
Asparagus Salad 91
Cucumber Salad 91
Cold Slaw 92
Tomato Salad 92
Endive 92
Egg Salad 92

FRUIT DESSERTS.

Apple Betty 93
" Charlotte 93
" Croquettes 93
" Stewed Whole 94
" Souffle 94
" Custard, No. 1 95
" " " 2 95
" Baked Dumplings of 95
" Float 96
" Fried 96
" Marmalade 96
" Meringue 96
" Pudding, No. 1 97
" " " 2 97
" Stewed in Butter 97
Apples, To Steam 98
" Scalloped 98
Banana Fritters 98
Cherry Cake (a Bavarian recipe) 99
Cranberry Bavarian Cream 99
Fresh Fruit, A Mould of 100
Mixed Fruit, A Dessert of 100
Gooseberry Pudding 100
Pineapple Meringue 101
Prune Souffle 101
Prunes, A Mould of 101
Dried Figs, Stewed 102
Rhubarb Meringue 102
" Scalloped 102
Rice and Date Pudding 103
" " Fig " 103
" " Raisin " 103
" " Prune " 103
" Flour Pudding 103
" Souffle 104
" Pudding, No. 1 104
" " " 2 105
" Omelet Souffle 105
Strawberry Shortcake, No. 1 105
" " " 2 106
Strawberries in Ladies' Locks 106
" Scalloped 106
Currant Pudding 107
Stewed Dates 107
Stuffed Dates 107
Tapioca and Apple Pudding 107
" " Strawberry Jelly 108
" " Raspberry " 108
" " Currant " 108
Pearl Sago and Fruit Jellies 108

DESSERTS. PUDDINGS.

Bread and Butter Pudding, No. 1 108
" " " " " 2 109
" Custard 109
Fried Bread 109
Chocolate Cream 110
" Custard 110
" Pudding 111
Cottage Pudding 111
Caramel Custard, Baked 111
Soft-boiled Custard 112
A Simple Dessert 112
Ginger Cream 113
Graham Pudding 113
Nalesneky (a Russian recipe) 113
Noodle Pudding 114
Paradise Pudding 114
Princess Pudding 114
English Plum Pudding 115
Sago Souffle 115
Semoulina Pudding 116
Serniky (a Russian recipe) 116
Steamed Pudding 116
Sponge Cake Meringue 117
Stale Cake Pudding 117
Baked Tapioca Pudding 118
Tapioca Cream 118
Steamed Rice 118
Rice Cake 118
Brown Bread Pudding 119

ICE CREAMS AND WATER ICES.

Vanilla Ice Cream 120
Coffee Ice Cream 120
Strawberry Ice Cream 120
Raspberry " " 120
Walnut " " 120
Orange " " 121
Strawberry Water Ice 121
White Currant " " 121
Pineapple " " 121
Lemon " " 121
Raspberry " " 121
Frozen Pudding 122
Windsor Rock Punch 122

CAKES.

Cake Making 123
Angel Cake 123
Berlinerkrands 124
Blueberry Cake 124
Cinnamon Cake 124
Cream Puffs 124
Lady Cake 125
Honey Cake (a Norwegian recipe) 125
Simple Fruit Cake 125
Bavarian Cake 126
Pound Cake 126
Sponge Cake, No. 1 126
" " " 2 127
Corn Sponge Cake (a Spanish recipe) 127
Spiced Gingerbread 127
Cream " 128
Ginger Sponge Cake 128
Soft Gingerbread 128
Ginger Cakes 129
" Snaps, No. 1 129
" " " 2 129
Hard Gingerbread 129
Brandy Snaps 130
Pepper Nuts, No. 1 130
" " " 2 130
Tea Cakes 130
Fig Cake 131
Ginger Layer Cake 131
Orange Cake 132
Pineapple Cake 132
Chocolate Layer Cake 133
Poor Man's Cake (a Norwegian recipe) 133
Venison Cakes (a Norwegian recipe) 133
Seed Cakes 134
Drop " 134
Lebkuchen 134
Macaroons (a Bavarian recipe) 135
Chocolate Macaroons (a Bavarian recipe) 135
Soda Cakes 135
Walnut Wafers 136
Jode Cakes 136
Frosting 136
Boiled Icing 136

PIES.

Plain Pastry 137
Puff Paste 137
One Squash or Pumpkin Pie, To Make 138
Sweet Rissoles 138
Richmond Maids of Honor 138
Cheese Cakes 139
Cocoanut Pie 139
Lemon Pie 139
Mince Meat 140

CANDIES.

Chocolate Caramels, No. 1 141
" " " 2 141
" " " 3 141
" Cream Peppermints 141
Candy, To Pull 142
Chestnuts, Glace 142
Cocoanut Cakes 143
Hoarhound Candy 143
Marshmallows 143
Nougat 144
Panoche (a Spanish recipe) 144
Peppermint Drops 144
Pralines 144
Vassar Fudge 145

PRESERVES.

Mixed Fruits 146
Red Currant Jam 146
" " Jelly 146
" " Syrup 147
Black " " 147
Cranberry Jam 147
Gooseberry Jelly 147
" Jam 148
Grape Jam 148
Pineapple Jam 148
Raspberry or Strawberry Jam 148
Orange Marmalade 148
Pumpkin Chips 149

PICKLES, SAUCES, Etc.

Ripe Cucumber Pickle 150
Sweet Pickled Peaches 150
" " Plums 150
Spiced Currants 150
Chili Sauce 151
" Pepper Sauce 151
Mustard Pickles 151
Ripe Tomato Pickle 152
Green " " 152
Gooseberry Catsup 153
Raspberry Vinegar 153

SWEET SAUCES.

Fruit Sauce 154
Fresh Fruit Sauce 154
Orange Sauce 154
Banana " 154
Foaming " 154
Hard " 155
Southern " 155
Vanilla " 155
Sauce for Noodle Pudding 155
Maple Syrup Sauce 155

SAVORY SAUCES.

Vegetable Stock for Sauces 156
Coloring for Sauces, Soups, etc. 156
Olive Sauce 156
Sauce Hollandaise 157
Drawn Butter or Cream Sauce 157
Curry Sauce 157
Cheese " 157
Tomato " 158
Sauce Tartare 158
Sauce Piquante 158

SANDWICHES.

Cheese Sandwiches 159
Celery " 159
Nut and Cream Cheese Sandwiches 159
" Sandwiches 160
Whole Wheat Bread and Peanut Sandwiches 160
Olive Sandwiches 160

SUNDRIES.

Crackers and Cheese, Toasted 161
" with Cream Cheese and Guava Jelly 161
Welsh Rarebit 161
Cheese Souffle 161
" Straws 161
Pate a Chou, for Soups 162
A Filling for Patties 162
Gruel of Kernel Flour or Middlings 162
Koumyss 163
Home-made Baking Powder 163
Vanilla Extract 163
" Sugar 163
Spinach, for Coloring 164
Tomato Paste, for Sandwiches 164
Cheese " " " 164

MISCELLANEOUS RECIPES.

Tooth Powder 165
Japanese Cream 165
Orange Flower Lotion, for the Complexion 165
Bay Rum 165
Fine Lavender Water 166
Good Hard Soap 166
Polish for Hard or Stained Wood Floors 166

[ Transcriber's Note:

The following is a list of corrections made to the original. The first
line is the original line, the second the corrected one.

curacoa, and beat until light and foaming. curacao, and beat until light and foaming.

Salad a la Macedoine 91
Salad a la Macedoine 91

Nalesneky (a Russian recipe.) 113
Nalesneky (a Russian recipe) 113
]