Chapter XXV: Part 25

_Pink:_--For three pounds of goods, alum three ounces; boil and dip the goods one hour, then add to the dye, cream of tartar four ounces, cochineal, well pulverized, one ounce; boil well and dip the goods while boiling until the color suits.

_Blue--Quick Process:_--For two pounds of goods, alum five ounces, cream of tartar three ounces; boil goods in this one hour, then put them into warm water which has more or less extract of indigo in it, according to the depth of color desired, and boil again until it suits, adding more of the blue if needed.

_Madder Red:_--To each pound of goods, alum five ounces, red or cream of tartar one ounce. Put in the goods and bring the kettle to a boil for one-half hour; then air them and boil one-half hour longer; empty the kettle and fill with clean water; put in bran one peck; make it milk-warm, and let it stand until the bran rises; then skim off the bran and put in one-half pound madder; put in the goods and heat slowly until it boils and is done. Wash in strong suds.

_Green:_--For each pound of goods, fustic one pound, with alum three and one-half ounces; steep until strength is out, and soak the goods therein until a good yellow is obtained, then remove the chips, and add extract of indigo or chemic, one tablespoonful at a time, until color suits.

_Snuff Brown, Dark:_--For five pounds of goods, camwood one pound; boil it fifteen minutes; then dip the goods three-fourths of an hour; take them out and add to the dye two and one-half pounds fustic; boil ten minutes, and dip the goods three-fourths of an hour; then add blue vitriol one ounce, copperas four ounces; dip again one-half hour. If not dark enough add more copperas.

_Another Method--Any Shade:_--Boil the goods in a mordant of alum two parts, copperas three parts; then rinse them through a bath of madder. The tint depends on the relative proportions of the copperas and alum; the more copperas, the darker the dye; joint weight of both should not be more than one-eighth of weight of goods. Mixtures of reds and yellows with blues and blacks, or simple dyes, will make any shade.

_Orange:_--For five pounds of goods, muriate of tin six tablespoonfuls, argol four ounces; boil and dip one hour and add again to the dye one teacupful of madder; dip again one-half hour. Cochineal, about two ounces, in place of madder, makes a much brighter color.

_Purple:_--For each pound of goods, two ounces of cudbear; rinse the goods well in soap-suds, then dissolve cudbear in hot suds--not quite boiling, and soak the goods until of required color. The color is brightened by rinsing in alum water.

_Yellow--Rich:_--Work five pounds of goods one-half hour in a boiling bath with three ounces bichromate of potassa and two ounces alum; lift and expose till well cooled and drained; then work one-half hour in another bath with five pounds of fustic. Wash out and dry.

_Crimson:_--Work for one hour in a bath with one pound cochineal paste, six ounces of dry cochineal, one pound of tartar, one pint of protochloride of tin. Wash out and dry.

_Salmon:_--For each pound of goods, one-fourth pound of annotto, one-fourth pound of soap; rinse the goods well in warm water, put them into mixture and boil one-half hour. Shade will be according to the amount of annotto.

_Dove and Slate Colors of All Shades:_--Boil in an iron vessel a teacupful of black tea with a teaspoonful of copperas and sufficient water. Dilute till you get the shade wanted.

COTTON GOODS.

_Black:_--For five pounds of goods, boil them in a decoction of three pounds of sumach one-half hour and steep twelve hours; dip in lime-water one-half hour; take out and let them drip one hour, run them through the lime-water again fifteen minutes. Make a new dye with two and one-half pounds log-wood (boiled one hour) and dip again three hours; add bichromate potash two ounces, to the log-wood dye and dip one hour. Wash in clear, cold water and dry in the shade. Only process for permanent black.

_Sky Blue:_--For three pounds of goods, blue vitriol four ounces; boil a few minutes, then dip the goods three hours; then pass them through a strong lime-water. A _beautiful_ brown can be obtained by next putting the goods through a solution of prussiate of potash.

_Green:_--Dip the goods in home-made blue; dye until blue enough is obtained to make the green as dark as required; take out, dry and rinse a little. Make a dye with fustic three pounds, of log-wood three ounces, to each pound of goods, by boiling dye one hour; when cooled so as to bear the hand put in the goods, move briskly a few minutes, and let lie one hour; take out and thoroughly drain; dissolve and add to the dye for each pound of cotton, blue vitriol one-half ounce, and dip another hour. Wring out and let dry in the shade. By adding or diminishing the log-wood and fustic any shade may be had.

_Yellow:_--For five pounds of goods, seven ounces of sugar of lead; dip the goods two hours; make a new dye with bichromate of potash four ounces; dip until the color suits; wring out and dry. If not yellow enough, repeat.

_Orange:_--For five pounds of goods, sugar of lead four ounces; boil a few minutes; when a little cool, put in the goods; dip for two hours; wring out; make a new dye with bichromate potash eight ounces, madder two ounces; dip until it suits; if color is too red, take a small sample and dip into lime-water and choose between them.

_Red:_--Muriate of tin two-thirds of a teacupful; add water to cover the goods; raise to boiling heat; put in the goods one hour, stir often; take out, empty the kettle, put in clean water with nic-wood one pound; steep one-half hour at hand heat; then put in the goods and increase the heat one hour--not boiling. Air the goods and dip them one hour as before. Wash without soap.

SMALL POINTS ON TABLE ETIQUETTE.

Delicacy of manner at table stamps both man and woman, for one can, at a glance, discern whether a person has been trained to eat well--_i.e._ to hold the knife and fork properly, to eat without the slightest sound of the lips, to drink quietly, to use the napkin rightly, to make no noise with any of the implements of the table, and last, but not least, to eat slowly and masticate the food thoroughly. All these points should be most carefully taught to children, and then they will always feel at their ease at the grandest tables in the land. There is no position where the innate refinement of a person is more fully exhibited than at the table, and nowhere that those who have not been trained in table etiquette feel more keenly their deficiencies. The knife should never be used to carry food to the mouth, but only to cut it up into small mouthfuls; then place it upon the plate at one side, and take the fork in the right hand, and eat all the food with it. When both have been used finally, they should be laid diagonally across the plate, with both handles toward the right hand; this is understood by well-trained waiters to be the signal for removing them, together with the plate.

Be careful to keep the mouth shut closely while masticating the food. It is the opening of the lips which causes the smacking which seems very disgusting. Chew your food well, but do it silently, and be careful to take small mouthfuls. The knife can be used to cut the meat finely, as large pieces of meat are not healthful, and appear very indelicate. At many tables, two, three or more knives and forks are placed on the table, the knives at the right hand of the plate, the forks at the left,--a knife and a fork for each course, so that there need be no replacing of them after the breakfast and dinner is served. The smaller ones, which are for game, dessert, or for hot cakes at breakfast, can be tucked under the edges of the plate, and the large ones, for the meat and vegetables, are placed outside of them. Be very careful not to clatter your knives and forks upon your plates, but use them without noise. When passing the plate for a second helping, lay them together at one side of the plate, with handles to the right. When you are helped to anything, _do not_ wait until the rest of the company are provided, as it is not considered good breeding. Soup is always served for the first course, and it should be eaten with dessert spoons, and taken from the sides, not the tips, of them, without any sound of the lips, and not sucked into the mouth audibly from the ends of the spoon. Bread should not be broken into soup or gravy. Never ask to be helped to soup a second time. The hostess may ask you to take a second plate, but you will politely decline. Fish chowder, which is served in soup plates, is said to be an exception which proves this rule, and when eating of that it is correct to take a second plateful if desired.

Another generally neglected obligation is that of spreading butter on one's bread as it lies in one's plate, or but slightly lifted at one end of the plate; it is very frequently buttered in the air, bitten in gouges, and still held in the face and eyes of the table with the marks of the teeth on it; This is certainly not altogether pleasant, and it is better to cut it, a bit at a time, after buttering it, and put piece by piece in the mouth with one's finger and thumb. Never help yourself to butter, or any other food with your own knife or fork. It is not considered good taste to mix food on the same plate. Salt must be left on the side of the plate and never on the tablecloth.

Let us mention a few things concerning the eating of which there is sometimes doubt. A cream-cake and anything of similar nature should be eaten with knife and fork, never bitten. Asparagus--which should be always served on bread or toast so as to absorb superfluous moisture--may be taken from the finger and thumb; if it is fit to be set before you the whole of it may be eaten. Pastry should be broken and eaten with a fork, never cut with a knife. Raw oysters should be eaten with a fork, also fish. Peas and beans, as we all know, require the fork only; however food that cannot be held with a fork should be eaten with a spoon. Potatoes, if mashed, should be mashed with the fork. Green corn should be eaten from the cob; but it must be held with a single hand.

Celery, cresses, olives, radishes, and relishes of that kind are, of course, to be eaten with the fingers; the salt should be laid upon one's plate, not upon the cloth. Fish is to be eaten with the fork, without the assistance of the knife; a bit of bread in the left hand sometimes helps one to master a refractory morsel. Fresh fruit should be eaten with a silver-bladed knife, especially pears, apples, etc.

Berries, of course, are to be eaten with a spoon. In England they are served with their hulls on, and three or four are considered an ample quantity. But then in England they are many times the size of ours; there they take the big berry by the stem, dip into powdered sugar, and eat it as we do the turnip radish. It is not proper to drink with a spoon in the cup; nor should one, by-the-way, ever quite drain a cup or glass.

Don't, when you drink, elevate your glass as if you were going to stand it inverted on your nose. Bring the glass perpendicularly to the lips, and then lift it to a slight angle. Do this easily.

Drink sparingly while eating. It is far better for the digestion not to drink tea or coffee until the meal is finished. Drink gently, and do not pour it down your throat like water turned out of a pitcher.

When seating yourself at the table, unfold your napkin and lay it across your lap in such a manner that it will not slide off upon the floor; a gentleman should place it across his right knee. Do not tuck it into your neck like a child's bib. For an old person, however, it is well to attach the napkin to a napkin hook and slip it into the vest or dress buttonholes, to protect their garments, or sew a broad tape at two places on the napkin, and pass it over the head. When the soup is eaten, wipe the mouth carefully with the napkin, and use it to wipe the hands after meals. Finger bowls are not a general institution, and yet they seem to be quite as needful as the napkin, for the fingers are also liable to become a little soiled in eating. They can be had quite cheaply, and should be half-filled with water, and placed upon the side table or butler's tray, with the dessert, bread and cheese, etc. They are passed to each person half filled with water, placed on a parti-colored napkin with a dessert plate underneath, when the dessert is placed upon the table. A leaf or two of sweet verbena, an orange flower, or a small slice of lemon, is usually put into each bowl to rub upon the fingers. The slice of lemon is most commonly used. The finger tips are slightly dipped into the bowl, the lemon juice is squeezed upon them, and then they are dried softly upon the napkin. At dinner parties and luncheons they are indispensable.

Spoons are sometimes used with firm puddings, but forks are the better style. A spoon should never be turned over in the mouth.

Ladies have frequently an affected way of holding the knife half-way down its length, as if it were too big for their little hands; but this is as awkward a way as it is weak; the knife should be grasped freely by the handle only, the forefinger being the only one to touch the blade, and that only along the back of the blade at its root, and no further down.

At the conclusion of a course, where they have been used, knife and fork should be laid side by side across the middle of the plate--never crossed; the old custom of crossing them was in obedience to an ancient religious formula. The servant should offer everything at the left of the guest, that the guest may be at liberty to use the right hand. If one has been given a napkin ring, it is necessary to fold one's napkin and use the ring; otherwise the napkin should be left unfolded. One's teeth are not to be picked at table; but if it is impossible to hinder it, it should be done behind the napkin. One may pick a bone at the table, but, as with corn, only one hand is allowed to touch it; yet one can easily get enough from it with knife and fork, which is certainly the more elegant way of doing; and to take her teeth to it gives a lady the look of caring a little too much for the pleasures of the table; one is, however, on no account to suck one's finger after it.

Whenever there is any doubt as to the best way to do a thing, it is wise to follow that which is the most rational, and that will almost invariably be found to be proper etiquette. To be at ease is a great step towards enjoying your own dinner, and making yourself agreeable to the company. There is reason for everything in polite usage; thus the reason why one does not blow a thing to cool it, is not only that it is an inelegant and vulgar action intrinsically, but because it may be offensive to others--cannot help being so, indeed; and it, moreover implies, haste, which, whether from greediness or a desire to get away, is equally objectionable. Everything else may be as easily traced to its origin in the fit and becoming.

If, to conclude, one seats one's self properly at table and takes reason into account, one will do tolerably well. One must not pull one's chair too closely to the table, for the natural result of that is the inability to use one's knife and fork without inconveniencing one's neighbor; the elbows are to be held well in and close to one's side, which cannot be done if the chair is too near the board. One must not lie or lean along the table, nor rest one's arms upon it. Nor is one to touch any of the dishes; if a member of the family, one can exercise all the duties of hospitality through servants, and wherever there are servants, neither family nor guests are to pass or help from any dish. Finally, when rising from your chair leave it where it stands.

DINNER GIVING.

THE LAYING OF THE TABLE AND THE TREATMENT OF GUESTS.

In giving "dinners," the apparently trifling details are of great importance when taken as a whole.

We gather around our board agreeable persons, and they pay us and our dinner the courtesy of dressing for the occasion, and this reunion should be a time of profit as well as pleasure. There are certain established laws by which "dinner giving" is regulated in polite society; and it may not be amiss to give a few observances in relation to them. One of the first is that an invited guest should arrive at the house of his host at least a quarter of an hour before the time appointed for dinner. In laying the table for dinner _all_ the linen should be a spotless white throughout, and underneath the linen tablecloth should be spread one of thick cotton-flannel or baize, which gives the linen a heavier and finer appearance, also deadening the sound of moving dishes. Large and neatly folded napkins (ironed without starch), with pieces of bread three or four inches long, placed between the folds, but not to completely conceal it, are laid on each plate. An ornamental centre-piece, or a vase filled with a few rare flowers, is put on the centre of the table, in place of the large table-castor, which has gone into disuse, and is rarely seen now on well-appointed tables. A few choice flowers make a charming variety in the appearance of even the most simply laid table, and a pleasing variety at table is quite as essential to the enjoyment of the repast as is a good choice of dishes, for the eye in fact should be gratified as much as the palate.

All dishes should be arranged in harmony with the decorations of the flowers, such as covers, relishes, confectionery, and small sweets. Garnishing of dishes has also a great deal to do with the appearance of a dinner-table, each dish garnished sufficiently to be in good taste without looking absurd.

Beside each plate should be laid as many knives, forks and spoons as will be required for the several courses, unless the hostess prefers to have them brought on with each change. A glass of water, and when wine is served glasses for it, and individual salt-cellars may be placed at every plate. Water-bottles are now much in vogue with corresponding tumblers to cover them; these, accompanied with dishes of broken ice, may be arranged in suitable places. When butter is served a special knife is used, and that, with all other required service, may be left to the judgment and taste of the hostess, in the proper placing of the various aids to her guests' comfort.

The dessert plates should be set ready, each with a doily and a finger-glass partly filled with water, in which is dropped a slice of lemon; these with extra knives, forks and spoons, should be on the side-board ready to be placed beside the guest between the courses when required.

If preferred, the "dinner" may all be served from the side-table, thus relieving the host from the task of carving. A plate is set before each guest, and the dish carved is presented by the waiter on the left-hand side of each guest. At the end of each course the plates give way for those of the next. If not served from the side-table, the dishes are brought in ready carved, and placed before the host and hostess, then served and placed upon the waiter's salver, to be laid by that attendant before the guest.

Soup and fish being the first course, plates of soup are usually placed on the table before the dinner is announced; or if the hostess wishes the soup served at the table, the soup-tureen, containing _hot_ soup, and the _warm_ soup-plates are placed before the seat of the hostess. Soup and fish being disposed of, then come the joints or roasts, _entrees_ (made dishes), poultry, etc., also relishes.

After dishes have been passed that are required no more, such as vegetables, hot sauces, etc., the dishes containing them may be set upon the side-board, ready to be taken away.

Jellies and sauces, when not to be eaten as a dessert, should be helped on the dinner-plate, not on a small side dish as was the former usage.

If a dish be on the table, some parts of which are preferred to others, according to the taste of the individuals, all should have the opportunity of choice. The host will simply ask each one if he has any preference for a particular part; if he replies in the negative, you are not to repeat the question, nor insist that he must have a preference.

Do not attempt to eulogize your dishes, or apologize that you cannot recommend them--this is extreme bad taste; as also is the vaunting of the excellence of your wines, etc., etc.

Do not insist upon your guests partaking of particular dishes. Do not ask persons more than once, and never force a supply upon their plates. It is ill-bred, though common, to press any one to eat; and, moreover, it is a great annoyance to many.

In winter, plates should always be warmed, but not made hot. Two kinds of animal food, or two kinds of dessert, should not be eaten _off_ of one plate, and there should never be more than two kinds of vegetables with one course. Asparagus, green corn, cauliflower and raw tomatoes comprise one course in place of a salad. All meats should be cut across the grain in very thin slices. Fish, at dinner, should be baked or boiled, never fried or broiled. Baked ham may be used in every course after fish, sliced thin and handed after the regular course is disposed of.

The hostess should retain her plate, knife and fork, until her guests have finished.

The crumb-brush is not used until the preparation for bringing in the dessert; then all the glasses are removed, except the flowers, the water-tumblers, and the glass of wine which the guest wishes to retain with his dessert. The dessert plate containing the finger-bowl, also a dessert knife and fork, should then be set before each guest, who at once removes the finger-bowl and its doily, and the knife and fork to the table, leaving the plate ready to be used for any dessert chosen.

Finely sifted sugar should always be placed upon the table to be used with puddings, pies, fruit, etc., and if cream is required, let it stand by the dish it is to be served with.

To lay a dessert for a small entertainment and a few guests outside of the family, it may consist simply of two dishes of fresh fruit in season, two of dried fruits and two each of cakes and nuts.

Coffee and tea are served _lastly_, poured into tiny cups and served clear, passed around on a tray to each guest, then the sugar and cream passed that each person may be allowed to season his black coffee or _café noir_ to suit himself.

A _family dinner_, even with a few friends, can be made quite attractive and satisfactory without much display or expense; consisting first of good soup, then fish garnished with suitable additions, followed by a roast; then vegetables and some made dishes, a salad, crackers, cheese and olives, then dessert. This sensible meal, well cooked and neatly served, is pleasing to almost any one, and is within the means of any housekeeper in ordinary circumstances.

MEASURES AND WEIGHTS.

IN ORDINARY USE AMONG HOUSEKEEPERS.

4 Teaspoonfuls equal 1 tablespoonful liquid.

4 Tablespoonfuls equal 1 wine-glass, or half a gill.

2 Wine-glasses equal one gill or half a cup.

2 Gills equal 1 coffeecupful, or 16 tablespoonfuls.

2 Coffeecupfuls equal 1 pint.

2 Pints equal 1 quart.

4 Quarts equal 1 gallon.

2 Tablespoonfuls equal 1 ounce, liquid.

1 Tablespoonful of salt equals 1 ounce.

16 Ounces equal 1 pound, or a pint of liquid.

4 Coffeecupfuls of sifted flour equal 1 pound.

1 Quart of unsifted flour equals 1 pound.

8 or 10 ordinary sized eggs equal 1 pound.

1 Pint of sugar equals 1 pound. (White granulated.)

2 Coffeecupfuls of powdered sugar equal 1 pound.

1 Coffeecupful of cold butter, pressed down, is one-half pound.

1 Tablespoonful of soft butter, well rounded, equals 1 ounce.

An ordinary tumblerful equals 1 coffeecupful, or half a pint.

About 25 drops of any thin liquid will fill a common sized teaspoon.

1 Pint of finely chopped meat, packed solidly, equals 1 pound.

A set of tin measures (with small spouts or lips), from a gallon down to half a gill, will be found very convenient in every kitchen, though common pitchers, bowls, glasses, etc., may be substituted.

INDEX.

ARTICLES REQUIRED FOR THE KITCHEN, 588

BEVERAGES, 458
Ale, Mulled, or Egg Flip, 468
Beer, Ginger, 465
Hop, 465
Spruce, 466
Buttermilk as a Drink, 461
Cherry Bounce, 465
Chocolate, 461
Cocoa, 461
Coffee, 458
Filtered or Drip, 459
Healing Properties of, 458
Iced, 460
Substitute for Cream in, 460
Vienna, 459
Cordial, Blackberry, 465
Noyeau, 468
Cream Soda Without Fountain, 467
Egg Flip, or Mulled Ale, 468
Egg Nog, 468
General Remarks, 458
Inexpensive Drink, 472
Junket, Delicious, 466
Koumiss, 470
Lemonade, 469
For a Summer Draught, 463
Lemon Syrup, 467
Mead Sassafras, 467
Pineappleade, 471
Punch, Hot, To Make, 469
Milk, 468
Milk, Fine, 469
Roman. No. 1, 466
Roman. No. 2, 466
Raspberry Shrub, 466
Seidlitz Powder, 471
Syrup, Lemon, 467
Strawberry and Raspberry, 469
Tea, Iced, 461
To Make, 460
The Healing Properties of Tea or Coffee, 458
Vinegar, Home-made Table, 471
Pineapple, 470
Raspberry. No. 1, 470
Raspberry. No. 2, 471
Very Strong Table, 471
Water, Strawberry, 469
Wine, Blackberry No. 1, 462
Blackberry. No. 2, 463
Black Currant, 464
Currant. No. 1, 462
Currant. No. 2, 462
Grape, 463
Honey or Methelin, 464
Orange, Florida, 463
Raisin, 464
Whey, 467

BREAD, 238
Bread, Brown, Boston, 244
Brown, Boston Unfermented, 244
Brown, Rhode Island, 245
Brown, Steamed, 245
Brown, Virginia, 245
Compressed Yeast, 241
Corn, 247
Corn and Rye, 245
Corn, Boston, 247
Corn, Virginia, 247
French, 246
German, 247
Graham, 243
Graham, Unfermented, 244
Milk Yeast, 243
Rye, 245
Rye and Corn, 245
Salt-raising, 242
Twist, 246
Wheat, 240
Cake, Corn, New England, 246
Corn, Spider, 249
Indian Loaf, 248
Johnnie, 248
Potato, Raised, 249
General Directions, 238
Southern Corn Meal Pone, or Corn Dodgers, 249
Yeast, Dried, or Yeast Cakes, 242
Home-made, 241
Unrivaled, 242

BISCUITS, ROLLS, MUFFINS, ETC, 249
Biscuit, Baking Powder, 251
Beaten, 254
Egg, 252
Graham (With Yeast), 252
Grafton Milk, 254
Light. No. 1, 252
Light. No. 2, 252
Potato, 254
Raised, 251
Soda, 251
Sour Milk, 251
Vinegar, 254
Bread Crumbs, Prepared, 272
Bread, Warm for Breakfast, 250
Buns, London Hot Cross, 255
Cake, Newport Breakfast, 271
Cakes, Buckwheat, 266
Buckwheat (Raised), 265
Buckwheat (Without Yeast), 265
Drop (Rye), 261
Drop (Wheat), 262
Flannel (With Yeast), 262
Tea, Berry, 261
Griddle (Very Good), 263
Griddle, Bread, 264
Griddle, Corn Meal, 263
Griddle, Corn Meal (With Yeast), 263
Griddle, Feather, 262
Griddle, French, 265
Griddle, Graham, 264
Griddle, Green Corn, 265
Griddle, Huckleberry, 265
Griddle, Potato, 264
Griddle, Rice, 264
Griddle, Sour Milk, 263
Griddle, Swedish, 266
Griddle, Wheat, 262
Cannelons, or Fried Puffs, 268
Cracked Wheat, 275
Crackers, 272
French, 273
Cracknels, 257
Croquettes, Hominy, 274
Rice, 274
Crumpets, English, 272
Plain, 272
Fritters, Apple, 267
Cream, 266
Corn Meal, 266
Currant, 266
German, 269
Golden Ball, 268
Green Corn, 269
Hominy, 269
Parsnip, 269
Peach, 267
Pineapple, 267
Wheat, 267
Gems, Graham. No. 1, 259
Graham. No. 2, 259
Graham, Plain, 259
General Suggestions, 249
Hominy, 274, 276
Hulled Corn or Samp, 275
Muffins, Corn Meal (Without Eggs), 258
Egg (Fine), 257
Hominy, 259
Plain, 258
Raised. No. 1, 257
Raised. No. 2, 257
Tennessee, 258
Without Eggs, 258
Mush, Corn Meal, or Hasty Pudding, 273
Fried, 273
Graham, 273
Oat Flakes, 275
Oat Meal, 274
Steamed, 276
Pop-overs, 262
Prepared Bread Crumbs, 272
Puff Balls, 271
Puffs, Breakfast, 272
Rolls, Dinner, Fried, 271
French, 253
Parker House, 253
Parker House (Unfermented), 253
Stale (To Renew), 250
Rice, Boiled, 275
Rusks, 256
With Yeast, 256
Unfermented, 256
Sally Lunn, 255
Unfermented, 255
Samp, or Hulled Corn, 275
Scones, Scotch, 256
Short Cake, Cream, 269
Huckleberry, 271
Lemon, 270
Orange, 270
Strawberry, 270
Waffles, 260
Continental Hotel, 260
Cream, 260
Newport, 260
Rice. No. 1, 261
Rice. No. 2, 261
Rice, German, 261

TOAST, 276
American, 277
Apple, 281
Cheese. No. 1, 277
No. 2, 278
Chicken Hash with Rice, 281
Codfish on (Cuban Style), 280
Cream, 277
Eggs on, 279
Baked on, 279
Halibut on, 281
Ham, 279
Hashed Beef on, 280
Milk, 277
Minced Fowls on, 279
Mushrooms on, 278
Nuns', 277
Oyster, 278
Reed Birds on, 279
Tomato, 278
Veal Hash on, 280

BUTTER AND CHEESE, 219
Butter, A Brine to Preserve, 220
Putting up to Keep, 220
To Make, 219
To Make Quickly, 220
Cheese, Cottage, 221
Cream (New Jersey), 221
Cream Toast, 223
Fondu, 222
Scalloped, 222
Soufflé, 222
Straws, Cayenne, 223
Curds and Cream, 221
Pastry Ramakins, 223
Rarebit, Welsh, 224
Slip, 222
Welsh Rarebit, 224

CAKE, ETC., 282
Suggestions in Regard to Cake Making, 282

FROSTING OR ICING, 284
Almond, 285
Boiled, 286
Chocolate, 285
Gelatine, 287
Golden, 287
Without Eggs, 287
Icing, Chocolate, Plain, 285
Sugar, 286
Tutti Frutti, 286

FILLINGS FOR LAYER CAKES, 287
No. 1. Cream Filling, 287
No. 2. Cream Filling, 288
No. 3. Ice Cream Filling, 288
No. 4. Apple Filling, 288
No. 5. Apple Filling, 288
No. 6. Cream Frosting, 288
No. 7. Peach Cream Filling, 288
No. 8. Chocolate Cream Filling, 289
No. 9. Chocolate Cream Filling, 289
No. 10. Banana Filling, 289
No. 11. Lemon Jelly Filling, 289
No. 12. Orange Cake Filling, 289
No. 13. Fig Filling, 289
No. 14. Fruit Filling, 290
Cake, Almond, 303
Angel, 302
Bread or Raised, 290
Bride, 294
Chocolate, No. 1, 298
Chocolate, No. 2, 298
Chocolate, No. 3, 298
Chocolate, French, 297
Citron, 295
Cocoanut, 299
Cocoanut and Almond, 299
Coffee, 299
Cream, 300
Cream (Cheap), 306
Cream, Whipped, 304
Custard or Cream, 305
Delicate, 295
Election, 300
Feather, 300
Fruit (Superior), 290
Fruit, by Measure (Excellent), 291
Fruit, Dried Apple, 300
Fruit, Layer, 304
Fruit, Molasses, 291
Fruit, White, 391
Gingerbread, Hard, 306
Gingerbread, Plain, 307
Ginger, Soft, 306
Gold, 296
Gold and Silver, 307
Golden Spice, 303
Golden Cream, 300
Gold or Lemon, 296
Hickory Nut or Walnut, 305
Huckleberry, 308
Jelly, Layer, 305
Jelly, Rochester, 303
Jelly, Rolled, 304
Layer, To Cut, 304
Lemon, 295
Lemon or Gold, 296
Loaf (Superior), 297
Loaf (Washington), 302
Marble, 297
Pound, Citron, 295
Pound, Cocoanut, 295
Pound, English, 294
Pound, Plain, 294
Queen's, 302
Ribbon, 302
Silver or Delicate, 296
Snow (Delicious), 296
Sponge, 292
Sponge, Almond, 292
Sponge, Lemon, 293
Sponge (Old-fashioned), 293
Sponge, Plain, 293
Sponge, White, 292
Sweet Strawberry, 308
White Mountain, No. 1, 301
White Mountain, No. 2, 301
Without Eggs, 301
Cakes, Corn Starch, 312
Cream, Boston, 307
Cup, 311
Cup, Molasses 308
Fancy, 310
Fried, or Doughnuts, 316
Fried, or Crullers, 317
Jelly, Brunswick, 313
Molasses Cup, 308
Nut, Fried, 318
Peach, 310
Plum, Little, 313
Variegated, 311
Cookies, 315
Cocoanut, 316
Crisp (Very Nice), 316
Favorite, 315
Fruit, 315
Ginger, 309
Lemon, 316
Crullers, or Fried Cakes, 317
or Wonders, 318
Doughnuts, Bakers' Raised, 317
German, 318
or Fried Cakes, 316
Puff Ball, 319
Raised, 317
Drops, Sponge, 313
Dominoes, 310
Eclairs, Chocolate, 308
Ginger Biscuit, White, 307
Cookies, 309
Snaps, 309
Snaps, Bakers', 309
Gingerbread, Hard, 306
Plain, 307
Jumbles, 314
Almond, 315
Cocoanut, 314
Fruit, 315
Philadelphia, 314
Wine, 314
Lady Fingers, or Savory Biscuit, 312
Neapolitaines, 313
Sandwiches, Pastry, 313
Savory Biscuit, 312
Trifles, 319
Wafers, 310

CANNED FRUITS AND VEGETABLES, 438
Boiled Cider, Canned, 442
Canned Corn, 441
Fruit Juices, 440
Grapes, 439
Mince Meat, 442
Peaches, 439
Peas, 441
Pineapple, 440
Plums, 442
Pumpkin, 442
Quinces, 440
Strawberries, 439
Tomatoes, 440
Peach Butter, 443
General Remarks, 438
Peaches Dried with Sugar, 443
To Can Corn, 441
Peas, 441
Pineapple, 440

CARVING, 7
Beef, Hind-Quarter, 8
Fore-Quarter, 8
Sirloin of, 14
Duck, Roast, 24
Fowls, Roast, 23
Goose, Roast, 23
Ham, Roast, 20
Lamb, Fore-Quarter, 19
Mackerel, 26
Mutton, 11
Leg of, 18
Partridges, 24
Pheasant, 25
Pigeons, 25
Pork, 12
Salmon, Boiled, 26
Turkey, Roast, 22
Veal, Breast of, 15
Fore-Quarter, 10
Fillet of, 16
Hind-Quarter, 10
Neck of, 17
Venison, 13
Haunch of, 21

COLORING FOR FRUIT, CONFECTIONERY, ETC., 444
Caramel, or Burnt Sugar, 445
Coloring, Green, 444
Red, Deep, 444
Red or Pink, 444
Yellow, 444
Sugar Grains, 445
Colored, 445
To Clarify Jelly, 445

CONFECTIONERY, 446
Candy, Butter Scotch, 453
Chocolate Caramels, 450
Chocolate Creams, 448
Chocolate Cream Drops, 457
Cocoanut, 452
Cocoanut Caramels, 456
Cocoanut Creams, 457
Cocoanut Creams, 449
Currant Drops, 451
Everton Taffy, 452
Fig, 454
French Cream, 447
French Vanilla Cream, 456
Fruit Creams, 448
Fruit and Nut Creams, 457
Grilled Almonds, 450
Hoarhound, 453
Lemon Drops, 451
Maple Sugar Creams, 450
Molasses, 455
Molasses and Nut, 451
Nut, Sugar, 452
Nut, Molasses, 451
Nut Creams, 450
Orange Drops, 457
Peppermint Drops, 451
Pop Corn. No. 1, 453
Pop Corn. No. 2, 453
Raspberry Creams, 449
Roley Poley, 454
Stick, 450
Variegated Creams, 449
Walnut Creams, 448
Candied Oranges, 454
Candies Without Cooking, 456
Conserves, Peach, 455
Strawberry, 455
Dried Preserves, 456
General Remarks, 446
Jujube Paste, 454
Maple Walnuts, 452
Peach Leather, 455
Pop Corn Balls, 452

CUSTARDS, CREAMS AND DESSERTS, 344
Almonds, Salted or Roasted, 366
Apples, Stewed. No. 1, 370
Stewed. No. 2, 370
Blanc Mange. No. 1, 359
No. 2, 359
Chocolate, 359
Corn Starch, 359
Fruit, 360
Tapioca, 358
Cake, Peach, 366
Charlotte, Burnt Almond, 364
Country Plum, 364
Orange, 360
Orange, 363
Strawberry, 360
Tipsy, 363
Russe, 361
Russe, Fine, 361
Russe (Another), 362
Russe, Economical, 363
Russe or Naples Biscuit, 362
Russe, Plain. No. 1, 362
Russe, Plain. No. 2, 362
Russe with Pineapple, 364
Cheese Custard, Recipe for, 375
Chestnuts, Roast, 367
Cream, Banana, 352
Bavarian, 349
Bavarian Strawberry, 350
Chocolate. No. 1, 350
Chocolate or Custard. No. 2, 351
For Fruit, 355
Golden, 350
Italian, 353
Lemon. No. 1, 351
Lemon. No. 2, 351
Lemon. No. 3, 351
Mock, or Boiled Custard, 346
Orange, 352
Peach. No. 1, 353
Peach. No. 2, 353
Pie, 366
Snow, 353
Solid, 352
Spanish, 349
Tapioca Custard, 352
Velvet, with Strawberries, 365
Whipped. No. 1, 349
Whipped. No. 3, 349
Croutons, After Dinner, 367
Crystallized Fruit, 369
Custard, Almond. No. 1, 347
Almond. No. 2, 348
Apple, 347
Baked, 345
Boiled, 346
Boiled or Mock Cream, 346
Caramel, Soft, 345
Cocoanut, Baked, 348
Cup, 345
French, 346
German, 347
Snowball, 348
Tapioca Cream, 352
Dessert Puffs, 366
Float, Apple, 354
Orange, 367
Floating Island, 358
Islands, 358
Fritters, Jelly, 369
Fruit, Crystallized, 369
Short Cake, 366
General Remarks, 344
Gooseberry Fool, 371
Honey, Lemon, 358
Jelly, Cider, 374
Kisses, 371
Lemon. No. 1, 373
Lemon. No. 2, 373
Orange, 374
Strawberry, 377
Variegated, 374
Wine, 373
Kisses, Jelly, 372
or Meringues, 371
Meringue, Corn Starch, 365
Peach, 354
Meringues or Kisses, 371
Macaroons, Almond, 372
Chocolate, 373
Cocoanut, 372
Mock Ice, 354
Naples Biscuit, or Charlotte Russe, 362
Omelet, Sweet. No. 1, 368
No. 2, 368
Peaches and Cream, 369
Pears, Baked, 370
Stewed, 370
Puffs, Dessert, 366
Quinces, Baked, 371
Salad of Mixed Fruits, 368
Orange Cocoanut, 368
Short Cakes, Fruit, 366
Snow Pyramid, 369
Apple, 356
Quince, 356
Sponge, Lemon, 355
Strawberry, 355
Syllabub, 355
Toast, Lemon, 367
Trifle, Apple, 357
Fruit, 357
Gooseberry, 357
Grape, 357
Lemon, 356
Orange, 356
Peach, 357
Washington Pie, 365

DINNER GIVING, 599

DINNERS AND RECEPTIONS AT WHITE HOUSE, 507

DRESSINGS AND SAUCES, 156

DUMPLINGS AND PUDDINGS, 381

DYEING AND COLORING, 591
Cotton Goods, 594
General Remarks, 591
Silks, 591
Woolen Goods, 592

EGGS AND OMELETS, 225
Eggs and Bacon Mixed, 229
aux Fines Herbes, 228
Boiled, 226
Boiled, Soft, 226
Cold, for Picnic, 229
Fried, 228
in Cases, 229
Minced, 229
Mixed Generally, Savory or Sweet, 229
Poached, á la Crême, 228
Poached or Dropped, 227
Scalloped, 226
Scrambled, 227
Shirred, 227
To Preserve, 225
Omelets, 230
Omelet, Asparagus, 232
Baked, 234
Bread. No. 1, 234
Bread. No. 2, 234
Cheese, 232
Chicken, 233
Fish, 233
Ham, 233
Jelly, 234
Meat or Fish, 231
Mushroom, 233
of Herbs, 231
Onion, 234
Oyster, 233
Plain, 230
Rice, 232
Rum, 235
Soufflé, 235
Tomato. No. 1, 232
Tomato. No. 2, 232
Vegetable, 231

FACTS WORTH KNOWING, 566

FISH, 49
Fish, To Fry, 51
and Oyster Pie, 54
General Remarks, 49
Bass, Boiled, 55
Blue Fish, Boiled, 56
Baked, 56
Chowder (Rhode Island), 63
Clam Chowder, 79
Fritters, 78
Clams, Roast, in Shell, 78
Scalloped, 79
Stewed, 78
Codfish, 63
á la Mode, 64
Baked, 66
Balls, 63
Boiled (Fresh), 64
Boiled (Salt), 65
Boiled, and Oyster Sauce, 65
Steak, New England Style, 66
Stewed (Salt), 64
Crab Croquettes, 71
Pie, 71
Crabs, Baked, 70
Deviled, 71
Scalloped, 61
Soft Shell, 71
Fried, 51
Eels, Fried, 56
Fritters, 65
Frogs, Fried, 80
Stewed, 80
Halibut, Baked, 58
Boiled, 57
Broiled, 58
Fried. No. 1, 57
Fried. No. 2, 57
Steamed, 57
Fish in White Sauce, 63
Lobsters Boiled, 68
Lobster a la Newburg, 70
Croquettes, 69
Deviled, 69
Patties, 70
Scalloped, 69
Mackerel, Baked (Salt), 60
Boiled (Fresh), 61
Boiled (Salt), 60
Broiled (Spanish), 60
Fried (Salt), 61
Mayonnaise, 62
Oyster Fritters, 75
Patties, 75
Pie (Boston), 76
Pies, Small, 78
Pot Pie, 76
Oysters, 72
Broiled, 73
Fried, 72
Fried in Batter, 72
Fried (Boston), 73
Fricasseed, 77
Mock, 77
Pan. No. 1, 74
Pan. No. 2, 74
Plain Stew, 73
Roast (Fulton Market), 76
Roast in Shell. No. 1, 73
Roast. No. 2, 74
Scalloped, 76
Soup, 78
Steamed, 74
Steamed in Shell, 74
Stew (Dry), 73
Stewed in Cream, 72
Pan, 51
Pickerel, Baked, 51
Pie, 54
Potted, 63
Potted (Fresh), 61
Salmon and Caper Sauce, 52
Boiled, 52
Broiled, 52
Broiled (Salt), 53
Croquettes, 66
Fricassee, 53
Fried (Fresh), 52
Patties, 54
Pickled, 53
Smoked, 53
Scalloped, 64
Scallops, 79
Shad, Baked, 55
Broiled, 55
Roe, To Cook, 55
Sheepshead, with Drawn Butter, 56
Smelts, Baked, 59
Fried, 58
Steamed, 54
Sturgeon, Fresh Steak Marinade, 62
Terrapin, Stewed, 68
Stew, 67
Stew, with Cream, 67
Trout, Brook, Fried, 58
Salmon, Baked, 59
Turtle or Terrapin Stew, 67
White, Baked, 59
Bordeaux Sauce, 59
Boiled, 59

FRENCH WORDS IN COOKING, 587

GAME AND POULTRY, 81

HEALTH SUGGESTIONS, 521
Bleeding at the Nose, 532
Burns and Scalds, 528
Camphorated Oil, 535
Colds and Hoarseness, 525
Compound Cathartic Elixir, 536
Cough Syrup, 527
Croup, 528
Diarrhoea, 530
Diphtheria, 525
Eye Washes, 533
Fainting, 534
For Constipation, 530
Severe Sprains, 535
Toothache, 527
Gravel, 529
Grandmother's Cough Syrup, 536
Eye Wash, 537
Family Spring Bitters, 537
Universal Liniment, 536
Growing Pains Cured, 525
Hints in Regard to Health, 538
Hoarseness and Colds, 525
How Colds are Caught, 521
To Keep Well, 525
Use Hot Water, 524
Hunters' Pills, 537
Leanness, 527
Liniment for Chilblains, 535
Medicinal Food, 540
Molasses Posset, 526
Recipe for Felons, 531
Regulation in Diet, 523
Relief from Asthma, 531
Remedy for Lockjaw, 532
Sore Throat, 529
Sun Stroke, 534
Swaim's Vermifuge, 534
"The Sun's" Cholera Mixture, 535
To Cure the Sting of Bee or Wasp, 527
Cure Earache, 527
Toothache, For, 527
To Stop the Flow of Blood, 529
Take Cinders from the Eye, 533
Remove Warts, 534
Vermifuge, Swaim's, 534
Water, 523
Whooping Cough, 530

HOUSEKEEPERS' TIME TABLE, 542

ICE-CREAMS AND ICES, 376
Cream, Fruit, 378
Frozen Fruits, 379
Peaches, 379
Ice, Almond, 380
Currant, 380
Lemon, 379
Orange Water, 380
Ice-Cream, 376
Chocolate. No. 1, 377
Chocolate. No. 2, 377
Cocoanut, 377
Custard, 377
Fruit, 376
Pure, 376
Strawberry, 378
Tutti Frutti 378
Without a Freezer, 378
Sherbet, Pineapple, 380
Raspberry, 380

JELLIES AND PRESERVES, 423

MEATS, 107
Beef á la Mode, 113
Brisket of, Stewed, 120
Cold Roast, Warmed. No. 1, 122
Cold Roast, Warmed. No. 2, 122
Croquettes. No. 1, 121
Croquettes. No. 2, 121
Corned or Salted (Red), 116
Corned, To Boil, 118
Dried, 116
Dried, with Cream, 121
Flank of, to Collar, 115
Frizzled, 118
Hash. No. 1, 123
Hash. No. 2, 123
Heart, Stewed, 124
Heart, To Roast, 124
Kidney, Stewed, 124
Liver, Fried, 119
Pot Roast (Old Style), 112
Pressed, 119
Roast, 109
Pie, Roast, 117
Pie, Roast, with Potato Crust, 116
Spiced, Excellent, 112
Spiced, Relish, 119
Beefsteak. No. 1, 110
No. 2, 111
and Onions, 111
and Oysters, 111
Flank, 118
Hamburger, 123
Pie, 117
Rolls, 115
Smothered, 114
Stewed with Oysters, 114
To Fry, 111
Beef-stew, French, 119
Beef, Tenderloin of, 113
To Clarify Drippings of, 126
Tongue, Boiled, 124
Tongue, Spiced, 125
To Pot, 120
Brain Cutlets, 133
Calf's Head, Baked, 132
Head, Boiled, 133
Head Cheese, 133
Liver and Bacon, 134
Meat and Potato Croquettes, 121
Cold, and Potatoes, Baked, 122
Thawing Frozen, Etc., 109
To Keep from Flies, 109
Sweetbreads, 135
Baked, 135
Croquettes of, 135
Fricasseed, 136
Fried, 135
Tripe, Fricasseed, 126
Lyonnaise, 126
To Boil, 125
To Fry, 125
Veal, Braised, 132
Cheese, 129
Chops, Fried (Plain), 128
Collops, 128
Croquettes, 129
Cutlets, Broiled (Fine), 129
Cutlets, Fried, 128
Fillet of, Roast, 127
Fillet of, Boiled, 127
for Lunch 131
Loaf 131
Loin of, Roast 126
Olives, 129
Patties, 132
Pie, 130
Pot Pie, 130
Pudding, 127
Stew, 131
Yorkshire Pudding, For Veal, 110
LAMB AND MUTTON, 136
Lamb, Croquettes of Odds and Ends of, 144
Fore-Quarter of, To Broil, 143
Pressed, 143
Quarter of, Roasted, 142
Stew, 143
Sweetbreads and Tomato Sauce, 142
Mutton, Boned Leg of, Roasted, 136
Chops and Potatoes, Baked, 140
Broiled, 139
Fried. No. 1, 139
Fried. No. 2, 139
Cutlets (Baked), 140
Hashed, 138
Irish Stew, 141
Leg of, á la Venison, 138
Leg of, Boiled, 137
Leg of, Braised, 137
Leg of, Steamed, 138
Pudding, 141
Roast, 136
Scalloped, and Tomatoes, 142
Scrambled, 141
Muttonettes, 140
PORK, 144
Bacon and Eggs, Cold, 150
To Cure English, 155
Cheese, Head, 154
Ham and Eggs, Fried, 150
Boiled, 151
Broiled, 152
Potted, 152
To Bake a (Corned), 151
Hams and Bacon, To Cure, 154
and Fish, To Smoke at Home, 154
Head Cheese, 154
Lard, To Try Out, 155
Pig, Roast, 145
Pigs' Feet, Pickled, 151
Pork and Beans, Baked, 149
and Beans (Boston Style), 149
Chops and Fried Apples, 147
Chops, Fried, 148
Cutlets, 147
Fresh, Pot Pie, 146
Leg of, Boiled, 146
Leg of, Roast, 145
Loin of, Roast, 145
Pie, 148
Pot Pie, 148
Salt, Fried, 149
Salt, Grilled, 149
Spare Rib of, Roasted, 146
Tenderloins, 147
Roast Pig, 145
Sausage, Bologna (Cooked), 152
Sausages, Country Pork, 153
To Fry, 153
Scrappel, 150

MEASURES AND WEIGHTS, 603

MENUS FOR BREAKFAST, LUNCHEON AND DINNER, 478
January, 478
February, 480
March, 482
April, 484
May, 486
June, 488
July, 490
August, 493
September, 494
October, 496
November, 498
December, 500

MENUS, SPECIAL, 503

MISCELLANEOUS RECIPES, 543
Ammonia, Uses of, 543
Cement, Cracks in Floors, 559
for Acids, 560
for China and Glass, 556
Cider, To Keep, 561
Cleaning Jewelry, For, 551
Oil Cloth, For, 547
Sinks, For, 557
Crape, To Renew Old, 551
Family Glue, 559
Feathers, To Wash, 549
Flannels, To Wash, 546
Fluid, Washing, 562
Furniture Cream, 559
How to Freshen up Furs, 550
Garments, To Wash Colored, 553
Gloves, To Clean Kid, 551
Glue, 559
Family, 559
Hard Soap (Washing) 562
Incombustible Dresses, 550
Insects and Vermin, 544
Indelible Ink, To Remove, 560
Lace, To Clean Black. No. 1, 547
To Clean Black. No. 2, 548
To Wash White. No. 1, 548
To Wash White Thread. No. 2, 548
Leather, A Polish for, 561
Machine Grease, To Take Out, 546
Management of Stoves, 557
Marble, To Remove Stains from, 552
Moths in Carpets, 545
Mucilage, Postage Stamp, 559
Novel Dress Mending, 550
Oil Cloth Cleaning, 547
Stains in Silk and Other Fabrics, 554
Old Style Family Soft Soap, 563
Paper Hangers' Paste, 553
Paste for Scrap Books, Etc, 560
Polish for Ladies' Kid Shoes, 560
for Leather, 561
Shirts, to Starch, Fold and Iron, 547
Silks or Ribbons, to Clean, 549
To Clean Black Dress, 549
Silver Plate, To Clean, 552
Starch Polish, 551
Soap for Washing Without Rubbing, 563
Hard (Washing), 562
Old Style Family, 563
Soft, To Make Without Cooking, 563
Stoves, Management of, 557
The Marking System, 553
To Bleach Cotton Cloth, 561
To Cement Cracks in Floors, 559
To Clean Black Lace, 547
To Clean Black Dress Silks, 549
To Clean Kid Gloves, 551
To Clean Silks and Ribbons, 549
To Clean Silver Plate, 552
To Destroy Insects and Vermin, 544
To Keep Cider, 561
To Make a Paste to Fasten Labels, 558
To Raise the Pile on Velvet, 551
To Remove Indelible Ink, 560
To Remove Ink from Carpets, 558
To Remove Stains and Spots, 554
To Remove Stains from Marble, 552
To Renew Old Crape, 551
To Soften Water, 562
To Starch, Fold and Iron Shirts, 547
To Take Out Machine Grease, 546
To Take Rust Out of Steel, 558
To Whiten Walls, 552
Uses of Ammonia, 543
Velvet, to Raise the Pile on, 551
Walls, to Whiten, 552
Washing Fluid, 562

MODES OF FRYING, 48

OMELETS AND EGGS, 225

PASTRY, PIES AND TARTS, 320
Crust, Potato, 324
Chess Cakes, 343
General Remarks, 320
How to Make a Pie, 321
Icing Pastry, 321
Maids of Honor, 342
Meat for Mince Pies (Cooked), 337
Mince Meat, Mock, Without Meat, 338
Patties or Shells for Tarts, 325
Pie, Apple, Green, 326
Apple and Peach Meringue, 327
Apple Custard. No. 1, 326
Apple Custard. No. 2, 326
Apple Custard. No. 3, 327
Apple Custard. No. 4, 327
Apple, Irish, 327
Apple, Mock, 327
Apricot Meringue, 332
Berry, Ripe, 335
Blackberry, 333
Cocoanut. No. 1, 328
Cocoanut. No. 2, 328
Cherry, 332
Cranberry, 335
Cranberry Tart, 335
Cream, 330
Cream, Boston, 331
Cream, Mock, 331
Cream, Whipped, 331
Currant. No. 1, 332
Currant, Ripe. No. 2, 333
Custard, 331
Custard, Bakers', 330
Custard, Chocolate. No. 1, 328
Custard, Chocolate. No. 2, 328
Custard, Fruit, 332
Dried Fruit, 335
Fruit, German, 342
Gooseberry, 336
Grape, 334
Huckleberry, 333
Jelly and Preserved Fruit, 335
Lemon. No. 1 (Superior), 328
Lemon. No. 2, 329
Lemon. No. 3, 329
Lemon. No. 4, 329
Lemon, Raisin, 333
Mince. No. 1, 338
Mince. No. 2, 338
Molasses, 333
Orange, 330
Peach, 335
Pineapple, 334
Plum or Damson, 334
Pumpkin. No. 1, 336
Pumpkin. No. 2, 336
Pumpkin, Without Eggs, 337
Rhubarb, 333
Rhubarb (Cooked), 334
Ripe Berry, 335
Squash, 337
Sweet Potato, 337
Tomato, Green, 332
Pie Crust, Plain, 324
To Make Flaky, 325
Rule for Undercrust, 324
Puff Paste, Fine, 322
for Pies, 322
of Suet, 324
Soyer's Recipe for, 323
Pumpkin or Squash for Pies, Stewed, 336
Baked, 336
Tartlets. No. 1, 325
No. 2, 325
Lemon. No. 1, 339
Lemon. No. 2, 340
Meringue Custard, 340
Orange, 340
Plum Custard, 339
Tarts, 326
Apple, 342
Berry, 341
Chocolate, 341
Cocoanut, 341
Cream, 343
Gooseberry, Green, 341
Jam, Open, 343
Strawberry Cream, 341
Turnover, Fruit, Suitable for Picnics, 339

POULTRY AND GAME, 81
Chicken, Boiled, 87
Breaded, 92
Broiled, 89
Broiled on Toast, 93
Croquettes. No. 1, 90
Croquettes. No. 2, 91
Croquettes, To Fry, 91
Curry, 93
Dressed as Terrapin, 95
Fricassee, 87
Fried, 90
Fried á la Italienne, 90
Lunch for Traveling, 91
Macaroni and, 96
Patties, 88
Pickled, 88
Pie, 89
Pot Pie. No. 1, 94
Pot Pie. No. 2, 94
Potted, 92
Pressed, 91
Pudding, 96
Rissoles of, 88
Roast, 86
Roley Poley, 95
Scalloped, 92
Steamed, 87
Stewed (Whole Spring), 87
Stewed with Biscuit, 95
Turnovers, 95
Dressing or Stuffing for Fowls, 83
Oyster, 83
Duck, Braised, 97
Canvas Back, 99
Duck Pie, 98
Roast (Tame), 96
Roast (Wild), 98
Stewed, 97
Warmed Up, 98
Wild, 98
Game Pie, 101
Salmi of, 103
Goose, Roast, 86
Grouse, To Roast, Etc., 101
Hare, Roast, 102
Partridges, To Roast, Etc., 101
Pigeon Pie, 99
Pigeons, Broiled, or Squabs, 100
Roast, 99
Stewed, 99
Quail, To Roast, 101
To Roast, Etc., 101
Rabbit, Broiled, 103
Fricassee, 102
Fried, 103
Pie, 103
Roast, 103
Reed Birds, 100
Salmi of Game, 103
Snipe, 100
Snow Birds, 102
Squab Pot Pie, 100
Squirrels, 102
Turkey, Boned, 85
Boiled, 84
Hashed, 85
Roast, 82
Scallop, 84
Warmed Over, 85
Venison, Baked Saddle of, 105
Steak, Broiled, 104
Steak, Fried, 106
Hashed, 106
Pie or Pastry, 105
Roast Haunch of, 104
Woodcock, Roasted, 100

PRESERVES, JELLIES, ETC, 423
A New Way of Keeping Fruit, 436
Brandied Peaches or Pears, 436
General Remarks, 423
Jam, Gooseberry, 435
Raspberry, 436
Strawberry, 435
Jellies, Fruit, 431
Jelly, Apple, 433
Crab Apple, 434
Currant, 431
Currant (New Method), 432
Grape, 433
Orange, Florida, 433
Peach, 434
Quince, 432
Raspberry, 432
Macedoines, 436
Marmalade, Lemon, 435
Orange, 434
Orange Syrup, 434
Pineapple Preserves, 427
Preserved Apples (Whole), 426
Preserved Cherries, 424
Cranberries, 424
Egg Plums, 425
Peaches, 426
Pears, 427
Pumpkins, 429
Quinces, 427
Strawberries, 425
Tomatoes (Green), 426
Preserving Fruit, (New Mode), 429
(New Method of), 430
Raisins (A French Marmalade), 435
To Preserve and Dry Green Gages, 428
Berries Whole (Excellent), 425
Fruit Without Sugar, 430
Water Melon and Citron Rind, 428

PUDDINGS AND DUMPLINGS, 381
A Royal Dessert, 416
Batter, Common, 386
Berry Rolls, Baked, 414
Cobbler, Peach, 413
Currants, To Clean, 383
Dumplings, Apple, 384
Apple (Boiled), 385
Lemon, 386
Oxford, 385
Preserve, 385
Rice, Boiled (Custard Sauce), 384
Suet. No. 1, 385
Suet. No. 2, 386
General Remarks, 381
Geneva Wafers, 414
Huckleberries with Crackers and Cream, 416
Pudding, Almond, 386
Almond. No. 1, 390
Almond. No. 2, 390
Apple and Brown Bread, 388
Apple, Baked, 386
Apple, Boiled, 387
Apple Custard, 391
Apple Puff, 389
Apple Roley Poley, 411
Apple Sago, 401
Apple Tapioca, 388
Banana, 412
Batter, Baked, 390
Batter, Boiled, 390
Berry, Cold, 388
Bird's Nest, 387
Blackberry and Whortleberry, 409
Bread and Butter. No. 1, 387
Bread and Butter. No. 2, 387
Bread, Baked Plain, 389
Bread, Boiled, 389
Bread (Superior), 389
Cabinet, 398
Cherry, 396
Cherry, Boiled or Steamed, 396
Chocolate. No. 1, 401
Chocolate. No. 2, 402
Chocolate. No. 3, 402
Chocolate. No. 4, 402
Christmas Plum, by Measure, 397
Cocoanut. No. 1 (French), 395
Cocoanut. No. 2, 396
Cocoanut. No. 3, 396
Cold Fruit, 392
Corn Meal, 404
Corn Meal, Apple, 404
Corn Meal, Baked Without Eggs, 393
Corn Meal, Baked with Eggs, 394
Corn Meal, Boiled, 394
Corn Meal, Boiled Without Eggs, 394
Corn Meal, Fruit, 404
Corn Meal Puffs, 395
Corn Starch, 392
Cottage, 305
Cracker, 393
Cranberry, Baked, 398
Cream, 392
Cream Meringue, 392
Cuban, 393
Currant, Boiled, 410
Custard, 391
Custard. No. 1, 391
Custard. No. 2, 391
Custard Apple, 391
Delmonico, 406
English Plum (The Genuine), 396
Fig, 404
Fruit, 405
Fruit, 409
Fruit, Cold, 392
Fruit, Puff, 411
Fruit, Rice, 407
Graham, 412
Green Corn, 414
Hominy, 413
Huckleberry, Baked, 409
Indian, Delicate, 395
Jelly, 415
Lemon, 400
Lemon, Baked (Queen of Puddings), 399
Lemon, Boiled, 400
Lemon, Cold, 400
Minute. No. 1, 414
Minute. No. 2, 415
Nantucket, 406
Orange. No. 1, 399
Orange. No. 2, 399
Orange Roley Poley, 411
Peach, Dried, 412
Peach, Pear and Apple, 403
Pie Plant or Rhubarb, 405
Pineapple, 410
Plum, English (The Genuine), 396
Plum, Baked, 397
Plum, Without Eggs, 398
Prune, 409
Quick, 416
Raspberry, 403
Ready, 416
Rhubarb or Pie Plant, 405
Rice, Boiled. No. 1, 408
Rice, Boiled. No. 2, 408
Rice, Fruit, 408
Rice (Fine), 407
Rice (Plain), 406
Rice, Lemon, 407
Rice, Meringue, 407
Rice, Snow Balls, 408
Rice, Without Eggs, 407
Roley Poley (Apple), 411
Roley Poley (Orange), 411
Sago, Apple, 401
Sago, Plain, 401
Sago, Royal, 401
Saucer, 406
Snow, 405
Sponge Cake. No. 1, 411
Sponge Cake. No. 2, 412
Strawberry Tapioca, 403
Suet, Plain, 413
Suet, Plum, 413
Sunderland, 415
Sweet Potato, 410
Tapioca, 403
Tapioca, Apple, 388
Toast, 406
Transparent, 410
Whortleberry and Blackberry, 409
Puffets, Apple, Boiled, 386
Royal Dessert, A, 416
To Chop Suet, 383
Stone Raisins, 383