M RGERY DAW I THE KTUHEI A I I,
A N D
d h W hat She L e a rn e T e re .
BY M R S L B K . W O T W I U C S C . Y .
M A Y 3 1 1 N o
n
A B R N N . Y U U ,
K N A P P "P E C K B O O K A N D J o a P R I N T E R S . ,
1 88 1 . E t o A ct s in t he 1 880 ntered according of Congres , year , by
R \V M . Y S LU C .
I n t he ffi of t he at \V . O ce Librarian of Congress , ashington I N D E X
O U P . V E G E TA B E S S L S . age. I ndian Griddle Cakes
0 0 0 0 0 0 18 R Beef Green Corn Cakes , usk E 19 Mnglish Beef , Carrots a la Francaise 19 P E . utton , Cooked Celery , I S 1 Vermicelli , , 9 31 Turnips Pie Crust, n T 19 P u fi 31 MGree Corn Baked omatoes Paste , , 19 P ie ock Turtle Baked Corn , Cream , 31 ‘ . 20 Black Bean , 32 Parsnips Grant s Lemon Pie , S iM Ch 20 Be n P , 32 a Lemon Pie , , P 8 21 9 20 M arl borou Tomato Green , h Pie 32 20 ea , u is 32 P Green Corn Cocoan t , cau l ifl ower 2 , . 0 M Onion , ince Pie , 33 fl 20 A Cabbage ala Cauli o w er , Fried pple Pie , o o o o o o o o Black 2 1 A ’ 33 Vegetable Oysters unt Naomi s Cream Pie , A , , 2 1 - t hi e lm nd a a a a a a a a a a a 33 W t o Scalloped Potatoes Pie Plan Pie ,
t 0 . 2 , s . 1 o o o o o o o 34 Po at Broiled Potatoe Pumpkin Pie , o o o o f or S 21 A Noodles oup , Potatoes Boiled in Lard , lmond Cheese Cakes 34 - D P ot at O P ll fi 2 1 Bread ice f r u , . . c o o 34 o So p Cheese Cakes , ff 22 Stu ed Potatoes , o o o o o o o o oysr ea L A M H s, C , F . ot a oes in J ack t s S IS c , P U D D NG A N D D E E R T . ’ I S SS S gt ir é l ot at oe s wit ll E ggs 33 e ed ys ers , s u St w O t P ddi A S 22 Fav r e ng 34 Vegetable hape , o it Cream Oysters , S n e Pu (id in g 5 D Panned Oysters , PIC KL E S CAT U P I Eu m l 35 S S Char otte , Fried Oysters , 35 SA iJ C E S French Custard , Pickled Oysters , Fig 35 D s P ‘Ckl ed 23 eviled Oyster , ucumbers , E P C . 36 nglish lum udd ng , E P l ckl e s P i scaloped Oysters , Green Tomato , Sara og a P uddin 36 - t 23 ’ ‘ Fricasseed Oysters , Cho w Cho w , M B I O W D B 37 argie s e y , r R abba e P I Ckl ed 24 tt Oyste Omelette , c g n . 37 Gree Corn Puddin g, m ’ c " 0 0 2 g 0 0 0 0 0 0 4 Oyster Pie , Sauce , o o 0 0 I 24 Grandma s Baked ndian Oyster and Clam Scallop , Tomato Catsup , o o o o o o o o o o 37 Pudding , a P ck l cd P e acl es 24 ‘ Cl m l l , c c c c c c c c K atie s Cu p Custards 37 kl d 2 ’ q e 0 5 e ed lam , 0 0 0 0 0 0 0 St w C Cherries P u d . 38 Steamed Graham g, . 0 0 0 0 0 2 Clam Fritters , Spiced Currants 0 0 0 ? 3 ’ Ba er udding; 8 30 tt P Susan s Clam Cho w der , Spiced Plums , 5 38 25 Cottage Pudding Fish Cho w der , Grape Catsup . 0 0 0 0 0 39 , Gingerbread Pudding . 0 0 2b Broiled Sardines , CurrantCatsup 0 0 0 0 0 0 0 Tapioca 39 Scalloped Salmon , P 39 BR E A D E ' SC U ' T E T C Charlotte Russe udding , Fish Turbot, , ’ 39 each i c udding , C odfi sh P Tap o a P Broiled 26 39 Graham Gems , Q ueen of Puddings Codfish ‘ Croque es , 26 M 0 tt . 4 Vanity Puffs , Her aj esty s Puddin g fl 2 m A u 40 Waf es , Stea ed pple P dding, T E W S E T C . ‘ S , M u flin s 26 0 0 0 0 . 4 1 Richmond 0 0 Tekla s Pudding ’ R e M u fiin s 7 41 Bro w n Ste w , Fried y , Chocolate Pudding ‘ M f f 27 D P u d 4 1 Ste w ed u ins , Royal iplomatic g, M u flin s 2 G e , . , . 7 42 Liver Hash Baking Po w der erman Sauc .
- . 27 N 42 Beef Liver , Breakfast Cakes , No ame Puddingo o o o o o
- L u n a 2? . 42 S w eet Bread and Peas Sally , Harvard Sauce c c c c c - 2 4 p p p p p p 8 2 Fried S w eet Bread , Fritters , Benara Buns
M D 2 o o o o o o 8 o o o ock uck . Parker House Rolls Velvet Cream o o
. 28 A D Cream Beef , French Rolls , Beautiful essert T i se 2 o o D . 8 . o o o o o o o eviled Beef , Soda Biscuit, p y Cake o o 2 V o o o 8 o eal Oysters Crackers , Boiled Custard o o o o o o 29 Beef Loaf , Graham Crackers" Roman Cream
B 29 . P ru ssm n Veal Loaf , Boston Bro w n read , Cream d . 1 B 29 q , . 7 Chicken Cro uettes Steamed ro w n Bread Co ee Blane - Mange . 17 . 29 . Veal Croquettes , Johnny Cake , Potato Pudding A M 17 30 w la ode Beef , . Southern Corn Pone , Stra berry Charlott D 18 D od 30 R ns se eviled Ham , . Corn ers , Charlotte
h 18 . . 30 Frenc Sand w iches . Gr Corn riddle Cakes , Orange Pudding 4 INDE X
P a e . E g CA K S . Philadelphia 46 ge . Frosting A p p le Sago 46 White Mountain Cake 6 1 Chocolate Frosting
A . 47 0 0 t pple Tapioca Pudding Neapolitan Cake 0 0 0 0 0 0 0 Golden Fros ing 0 0 0 0 0 0 N u r 47 0 0 0 t Hasty Pudding Lincoln Cake 0 0 0 0 0 F osting . - 4 . 62 Corn Starch Pudding . 7 Cocoanut Cake Cochineal S y1 u O n e ~ E J e l g B , 47 g read Pudding California Cocoanut CA N D E D l 62 I S elmonico Pudding 47 y Cake . . 6 P t 2 48 t t t t M Lemon udding Clay Cake olasses Candy , M - 48 M a ock Plum Tri Color Cake olasses T ffy , P ufi s 48 E x 63 German celsior Sponge Cake Butter Scotch , M 49 . . 63 - N u t aple Sugar Sauce Sponge Cake Pea Candy ,
. 49 D g Wine Sauce rop Spon e Cake or Horehound Candy , ’ E D ay P udd g 49 d 5 63 very Sauce La y Fingers Pop Corn Balls , 49 64 y Vanilla Sanc Seneca S onge Cake Vanilla Sugar Cand , 49 A 64 Lemon Sauce lmond pouge Cake Wintergreen Candy .
50 . 114 Cream Sauce Pound Cake French Cream Candy , - t 50 M a 64 Fairy Bu ter easure Pound C ke Peppermint Creams , Orange e SAL A D S . Wintergreen Cr ams MOrange Wafers , Fruit Cream , D e . N u t Salad ressing adalin Creams , . U o M Grand ni n ayonnaise Chocolate Layer Cake , Walnut Creams , D C " . ressing Chocolate ake Panache Cream . E Cabbage Salad Chocolate clair Cake Chocolate Creams , H ot C abba , e Salad Jenny Lind Cake Cocoanut Cakes ,
S a . earl ake , Chicken ad P C o o o o o o o o Chocolate Caramels , - S w eet Bread Salad Cinnamon Bunn , o o o o o o o o
0 0 0 0 0 0 0 0 U G G E T O N FO R T H E Lobster Salad Spanish Bunn , S S I S A ‘ F Veal alad ngel s ood Cake , C K R M S M SI OO . Salmon Salad Rosy orn Cake , French Salad Sunshine Cake" I nvalid ‘ s Bill of Fare Potato Salad E nglish Walnut Cake Beef Tea ’ M E z m Tomato Salad iss li a Ho er s Cup MChicken Broth , A o o o o o o o o sparagus Salad Cake , utton Broth , o o Sno w Balls Water Gruel , O O O O O O O O O O O O ’ — IC E C R E A M E T C . G fi . 1881 S, ar eld s Whims , Raisin Gruel I ce Q , Oatmeal Gruel , ream . 54 uick Loaf Cake o o o o o o o C m I p e 1 ial , hi e I ce ream 54 Cake , Buck w heat Gruel W t C F ig x aramel I ce ream 54 California Cake , Fla seed Tea , C C D a Chocolate I ce Cream 54 elicate For Ho rseness , 0 0 0 0 0 ugh yru , I ce 55 Tumbler Fruit Cake Co S p Lemon edding ake Cure for a Felon . 5 W C em n herbe 5 f L o S t a I Orange Sherbet 55 White Fruit Cake Choler n antum 55 Black Cake Hop Bitters , . Pineapple Sherbet E Sherbet 56 Hartford lec"tion Cake Sago Jelly , E x . z 56 tra Panada . Fro en Oranges A - F ro z en 56 Golden Jumbles . rro w MRoot Custards F rapp ers 56 Jumbles . Baked ilk , . Fruit A lmond Cookies To Check a Cold , K J E L L E A N D PR E E R V . E . Love nots I S S S ‘ U N D R E . Ne w Y ear s Cakes S I S 56 em n elly g 0 0 0 0 0 0 0 L o J Gingerbread For Cornin Beef , 57 K 8 g F ie n ch M u st aid Orange Jelly atie Gin er Snaps , 0 0 0 0 0 0 0 0 57 Wine Jelly Bath Ginger Snaps Lemonade . " r 5 O I \ 1 o o o nh o o o o P Jelly O anges B I a s o o o o o o o Guava Jelly u c 58 ei bread C m Orange a la Surprise Fairy Gin Ginger dial , 5 8 M . D r add 5 Whipped Cream rs . Ginger Sarsaparilla Syrup , M 59 —1 3 oonshine Cake 8 7 . Fine Cologne Water em n ney 59 M R Y L o Ho olasses Cakes ecipe for east, . 59 Grated Pineapple Cinnamon Sand Tarts Tooth Po w der , F ru it t i 59 D 0 0 o m e t hin K nou Brandy Tutti oughnuts 0 0 0 S g Worth s . 60 in Brandy Peache Crullers o o o o o o o o o o o o o o o 86 M 60 D Orange armalade ominoes 0 0 0 0 0 0 0 College Hill Pie Plant Pie 86 61 reserved Blackberries . W and M 86 P Boiled Frosting eights easures , O S U P S .
BEEF S O UP .
Take a shank of beef wi th plent y of meat u pon i t and boil
fi n ff v e or six hours the day before u sing . The ext day ski m o
on e the grease , put the jelly i n the soup kettle, and hou r before
w t u i n i s cari o t s o se ing add p , , nions, and cabbage chopped fine i n quantity desi red a few tomatoes and a little celei y im p 1 ove
n e ei an d . D in f . i t. Seaso with p pp salt rop a ew noodles
of h Three tablespoonfuls rice may be added wit the vegetables .
ENGLISH BEEF SOUP .
of cu t on e Three pounds lean beef fine , carrot , and one tur nip cut fine ; put i n a saucepan and fry brown then put them
r l i n a gallon Of wate and boil until a l are well cooked . Season f w o . with pepper and salt . Add one glass sherry ine
M UTTON SOU P .
of. Boil a leg m utton three hours , and take the water for the
i f 5 aso n t . o soup , with pepper and sal Add a small cup barley w or rice , as preferred , thro in a little chop ped parsley, if liked , and boil about an hour.
VERMICELLI SOUP .
of of Boil a shank veal i n three quarts water, three hours
u n with one whole t rnip , onio n and carrot, then strai , and add a
- small cup of vermicelli , and boil three quarters of an hour .
Season wi th pepper and salt ; if the water boils away add more. ") A \V N T H E E a MARGERY I KITCH N .
O GREEN CORN S UP .
o ne of l Take dozen ears corn , scrape the cobs and boi them
m o n e twenty inutes i n quart of water. Remove the cobs , put
n d fi t wo i n the corn a boil fteen minutes . Add quarts of rich
u milk seasoned with salt , pepper and b tter , and thicken with
t wo n . o tablespoo fuls of flour B il ten minutes , turn i nto a
of tureen i n which are the well b eaten yolks three eggs .
MOCK T U RTLE SOUP .
One quart of black beans and five p o unds of lean beef . Put into the soup kettle i n the morni ng in cold water sufficient f or
f sl wl u an o o v . the q tity soup desired , and cook all day Strain
t . . of hrough a sieve Add sal t, pepper, and plenty cloves , to
L et n . ou t t wo taste. it stand all ight When desi red to serve lemons into thi n slices , put them into the tureen and pour over
u them t he so p .
BLACK BEAN SOUP .
of on e - One quart black beans , one pound of lean beef , half f l l o f o . a pound salt pork , th ree quarts water Soak the beans
n Ofl . ight, and i n the morning pour the water and put them i n the
' w it h t hree of h are soup kettle quarts cold water, i n w ich the meat and pork . Boil three or four hours, adding water as i t boils away . Slice some lemon into the tureen before serving ,
ou t also some bread i nto small pieces , and fried i n butter .
Strai n through a colander into the tureen .
BEAN SOU P.
Soak one quart o f beans over n ight i n cold water ; in the
m u off orning po r the water, and put them i n a kettle with four
of u h c ol quarts water, boi l ntil soft enoug to pass through the
n of a der. Season with pepper and salt, and a piece butter the
of ' size an egg, or boil with the beans a piece of salt pork .
of Throw pieces bread cut i nto small pieces and fried i n butter,
n o if i nto the turee , and strai n the s up upon them the soup is
too thick , add boiling water. SOU Ps. 7
TOMATO SOUP .
P ut on e o f i n quart water nto a kettle, and whe boiling add o n m e quart of to atoes . When it boils again put in one tea spoonfu l of soda ; as soo n as i t is done foami ng add one pint of u rol led crack ers and milk , fo r season with butter, pepper, salt an d serve very hot
TOMATO SOUP .
One and one - half pou nds of lean beef in one gallon of water
of boiled down to three pints ; add one quart tomatoes , one cup of t wo u sweet milk , tablespoonfuls of flo r rubbed i nto a piece f f l n . o butter the size o an egg. Then boi o e hour ; less will do w i S eason ith pepper and salt and stra n through a colander .
P E A SO UP .
One quart of split peas soaked over n ight i n two quarts of
u ff an d in water. In the morning po r o the water put the peas t h L et m u n e soup kettle with fo u r quarts of water . the boil t il cooked enough to pass through the colander ; about two h n ours . As soon as it begins to boi l cut up o e large onion and fry brown i n a spider with a piece of b u tter the size of a large
t k l . i h e u et t e w t . gg, and p i nto the the soup Strain and season with salt and pepper before serving . As the water boils away e add mor . A couple of slices o f salt pork or a little beef stock is a great improvement .
ONION SOUP .
Put a piece of butter t he size of a smal l egg in to a saucepan ; when very hot add two or three large onions sliced thin . Stir and cook them well until they are red then add half a teacup
f D o u . o flo u r ; stir this constantly until it is red . not let it b rn
Now put i n a pint of boiling water , and add pepper and salt .
u it i Mix i t well and let it boi l one minute . Po r nto the soup kettle an d set it on the back of the range until nearly time to s erve ; then add on e quart of boili n g milk and two o r three well mashed boiled potatoes . Add to the potatoes a little of t he n th soup, at first , then more u til thin enough to put i nto e 8 MARG ERY DAW IN TH E KITCH EN .
soup kettle . Sti r well together and season with pepper and
P ut o f salt . It requi res plenty of salt. pieces toasted bread ,
in cut diamond shape , i n the bottom of the tureen , pour over
ho o t . them the soup , strai n through a c lander, and serve very
u o of or This soup is improved by sing s up stock i nstead water,
in f o r the water which a ch icken has been boiled , can be saved this purpose .
TURKEY SO U P .
of w of Place the frame a cold turkey , ith the remnants dress m i ng and gravy i n a pot, and cover with cold water , sim er gently three hours , let it stand till the next day . Remove the
P ut fat skim off all the bits and bones . the soup on to heat
t hicken w until it boils then slightly ith flour wet with water , and season to taste .
B LACK SOUP .
Boil a shank of beef fi ve or six hours i n water enough to
an d t hi k n . c e cover it ; salt and skim well Remove the m eat , with one or t wo tablespoonfuls of bro wned fl our mixed i n cold
n A water ; season with pepper , sal t, utmeg, and cloves . little
a . e tomato c tsup improves it Just b fore serving, throw i nto the w tureen a f e small crackers and thin slices of lemon .
D WHITE ALMON SOUP .
A shank of veal put into five quarts of cold water and boiled
w n on e of one do to four ; put carrot, one bunch celery , good t wo sized onion , and cloves into a bag , and put them into the or soup kettle with the veal and boil half an hour, unti l the
ou t n flavor is extracted ; then take them , there bei g no further use for them . When the liquor is boiled down to fo u r quarts
. "M i set it aside until the next day en you wish to serve , put t wo the jelly into the soup kettle, and add ounces of blanched
o w . z almonds chop ped fine, and half a pi nt of s eet cream Co k f ew an d moments , send to the table.
A POT TO SOUP .
T e n large potatoes boiled soft ; pour off the water and mash .
Add one - fourth pound of butter and pour on three pints of cold S OU P s. 9
t o t o milk ; let it come a boil , stirring prevent burning. Sea son with pepper and sal t ; put some toasted crackers or bread fried i n butter into the tureen , and strai n the soup on to them thro ugh a colander . Serve hot .
NOOD L ES FOR SOUP .
t wo o Take one egg , tablespoonfuls of fl ur , a small teaspoon
f : ful o baking powder, a little salt Beat the egg light , stir the f n d m in a . lour with the baking powder salt , add the egg Ten e utes before s rving the soup , drop this batter from the spoon i nto i t.
- D F O R BREAD ICE SOUP .
Take slices of stale bread cut i n smal l squares ; throw i nto
u n . o u t u t hot lard and fry ntil brow Ski m , drain , and p i nto n the soup tureen before servi g the soup . Crackers crisped i n w the oven are nice to serve ith oyster soup .
O Y ST E R S C L A M S F I S H . , ,
STEWE D OYSTERS .
Take one quart of oysters and o n e dozen clams (more if m w liked). Wash the oysters and put the i nto a kettl e ith one pint of boili n g water . Add the clams and thei r liquor ; let them come to a boil . Add a little milk (cream if you have it) L t w . e butter, pepper , and salt, ith two rolled crackers them boil only two or three minute
Y E R CREAM O ST s .
Take one quart of fine large oysters wash and drain on e
. P ut do u . pint of cream (milk will , with more b tter) the oysters
an d t o . cream i nto separate kettles heat The oysters , when the 10 MARGERY D A w IN THE KITCHEN .
d are t o o p e ges curl , be taken fr m the j uice i n the kettle and ut on a platter to keep warm then take crackers rolled very fine t he o r . and sift i nto the cream milk Add oyster j uice , season
a o o r wi th pepper and sal t to t ste , and m re less butter as the m richness of the cream may require . Pour the crea over the oysters , and serve very hot.
PANNEI) OYSTERS .
Wash the oysters and put them i n a stew p an without water
o o w t w r . Cook them only three min utes Season i th butter ,
hot pepper, and salt . Serve i n oyster plates , as they m ust be eate n hot .
FRIED O YSTERS .
‘ m Take count oysters , drain them fro their liquor, and dip them first in beaten egg and then in rolled cracker, and fry i n a
in spider or o n a griddle hot butter and lard (equal parts).
s PICKLED OY ST E R .
Scald fine large oysters in thei r o wn liquor ; as soo n as the y come to the boiling point take them ou t with the skimmer and
n t of in lay them smooth o platter. Take par the liquor which the oysters have been cooked , and add vinegar according to its
P ut h n y . stre gth , having enough to cover the o sters wit the
e s f ew l iquor some whole pepp r, clove , allspice . and a blades of
. or mace Put the oysters into a tureen stone j ar, and pour t an d . s over hem the vi negar spices , scalding hot Set them a ide l w . U se n to coo one but cider vinegar , as acid ill eat the oysters .
D EVILED OYSTE R S .
T o one of e s of quart chopp d oyster , add six tablespoonfuls
' c er in of m elt ed - ~l1al f rolled cra k , fo tablespoonfuls butter , a tea
n - in spoo ful of salt, one fourth teaspoonful of pepper. Bake hot oyster shells fifteen or twenty mi nutes .
D R ESCALOPE OYSTE S .
a a o f h Put layer of cr cker crumbs i n the bottom a baki ng dis , then a layer of oysters ; next a layer of cracker crumbs with 1 1 O Y ST E R s CL A M s . , , FISH
and salt, pepper, small pieces of butter sprinkled over , and so
u v on until the dish is f ll , ha ing cracker crumbs , with pepper, n al l o ne salt, and butter for the top layer. The pour over cup
of an d . milk , bake forty minutes
FRICASSEED OYSTERS .
a sh one quart of oysters and drai n in the colander ; pu t a
of in t he tablespoonful butter a Spider , and when brown put in
A s n oysters . soon as they commence to cook , add a other table spoonful of bu tter well . m ixed with a small tablespoonful of
on e of on e flour. Add tablespoonful cream or milk i nto which b egg has been beaten . When this has come to a oil , pour over toast an d ser v e hot . Season with pepper and salt.
OYSTER OME L ETTE .
S ix on e l Beat eggs separately ; add , by degrees , gil of cream
n to the beate yolks ; season with salt and pepper , add the
l on e whites , we l beaten . Have ready dozen large oysters cut in . m can half If the oysters are smaller ore be taken , and
d. a choppe Put into a S uce pan to heat, one tablespoonful of
n F r butter ; pour the eggs i nto it ; drop the oysters o evenly . v
in w or a light brown , then set the oven to bro n the top , turn as an ordinary om elette .
OYSTER P I E .
Lin e a deep dish with rich pie crust ; l ay a plate on top of
n h f r n . d the dish U po t is place a top crust o the pi e a bake it .
of . While the crust is baking, wash and drain one quart oysters
Cook them i n a stew pan for three mi nutes . Season with but
n d a . u of ter, pepper , salt , to taste Add one tablespoonf l cream
f u i o . . y have i t If not , use milk When the crust is done take off the crust on the plate an d then fill the pie with th e oysters
d t o readv prepare , place the p crust over them , and it is to serve .
A N D OYSTER CLAM SCALLOP .
Take on e quart of oysters and o n e pint of clams put a layer
of t he of l a n d cracker crumbs i nto bottom baki g ish , then a 1 9 MARGE R Y D A w IN THE KITCHEN.
r o f s can laye oysters and clam , mixed (the clams be chopped , t ir h or not, as preferred), he a layer of cracker crumbs , wit pep i an d o f u s . per pieces butter, and so continue ntil the dish full
of Po ur o ver the whole a cup of milk . Some the clam j uice can be used .
CLAM SOU P .
l V as h fifty clams, put them i n a pot and cover them with m m water ; let the boil , and as soon as the shells open take the
n out with a Skimmer. Chop the clams , strai the water they w n t o h ere boiled i n , and retur i t the kettle ; add the c opped
an d o n e clams , one quart of milk , pepper salt, (not m uch salt)
of h . fourth pound butter , and t icken with rolled cracker
D STEW E CLAMS .
Take the clams from the shells , as many as you wish , put
w ow n . them i nto a stew pan ith their l iquor, butter and pepper
L t o e w . them ste sl wl y B utter some slices of toast, and pour
in them over it . Serve a deep dish .
CLAM FRITTERS .
T wo dozen clams chopped . Stir i nto them three well beaten eggs a n d three table spoonfuls of thei r o wn liquor ; add fiour
in enough to make a thin batter. Fry a spider, i n hot butter ( . " r u b ovv n o e . and lard hen on side , turn the other side
’ L SUSAN S C AM CHOWDER .
Fifty clams Chopped fi ne ' an equ al quantity in measure of
l o f o r Chopped onions , smal round crackers , eight slices p rk f ied in i m . crisp a sp der, taken fro the grease and chopped fine (The no t fi grease is used). Take a kettle and put in layers rst
a n of pork , then cl ms, then onions ; ext crackers and little bits
. N ot . butter, salt and pepper ( much salt ) So continue until ll a u . u is sed Pour on clam j ice enough to moisten , and set the
n t su ffi kettle on the back of the range . If you should o have 01 d ad . C . D o ent clam j uice , a li ttle water ook three hours not
\V - . l ien d stir i t one, take one and one half cups of clam j uice - . OY ST E R S , CLAMS , FISH . 1 8
- fl in of thickened with a little our , and put two tablespoonfuls
u Worcestershire sauce. When hot po r over the chowder and serve . D FISH CHOW ER .
Take four slices of salt pork a nd f ry brown i n the bottom of ff o . the pot , and pour the grease ; chop the p ork fine Put i n
of h or the bottom the pot a layer of addock , fresh cod ; any
cu t a. a f other firm , fresh fish will do , i n thin slices ; next l yer o
of t of crackers with some the chopped pork and hi n slices onion ,
on u . w then fish , and so until the whole is sed Season i th pep
hot t o an d per and salt ; pour over water enough cover well , boil on e hour . Serve hot as soup .
'
BROILED SARDINES .
Select fine large sardi nes ; take them from the bo x with care wipe the oil from them ; dip them first i n egg and the n in
in hot on rolled cracker, and fry in a spider butter, and serve toast . D SCALLOPE SALMON . e d Take salmon , (cann d will do) picke up fine, taking care to remove all the bones ; p u t a layer of cracker crumbs i n a bak in of of g dish , then a layer salmon wi th pi eces butter , pepper, k of and salt, with a little mil ; then another of crumbs , anoth er
on salmon , and so u ntil the dish is filled , having cracker crumbs and pi eces of butter o n the t o p : add milk enough to m ake i t
u . quite moist, then bake i n a q ick oven half an hour
FISH TURBOT.
Four pounds of white fish boiled twenty min u tes in salted
ou t i water ; pick the bones, sk n , and break i n small pieces and set i t aside to cool .
on e l One pi nt of sweet milk , teaspoonfu of onion chopped
t wo of on e n fine, tablespoonfuls Chopped parsley , heapi g tea
of t wo - i of of on e spoonful thyme, th rds teacup butter , large
l fl o ne of tablespoonfu of our, two eggs , tablespoonf ul cold
r water . When the milk boils , sti r i n the onions , pa sley , and 14 M ARGERY D A w IN THE KITCH E N .
an d n thyme . Rub butter flour together, the let it boil ; beat u in sl o wl v p the egg with the water, and stir j ust before taking dr m ess . from t he fire . Sal t the boiled fish and g W hen both
ut in n are perfectly cold , p a baking dish first a layer of fish , the
o f dressin . u nt il l a layer g, all is used ; cover the top with rol ed
of t - cracker crumbs and small pieces but er. Bake th ree quar ters o f an hour i n a moderate oven .
D BROILED CO FISH .
of codfish h Take a nice piece salt , remove the Ski n , was i t
n n e and lay i t on the gridiron and broil , turning i t as ofte as cessary to prevent bu rning. It requires broiling twenty min l f d . or utes (It is a very nice re ish tea , for those who are fon f o sal t fish . )
CO D FIS H CROQ UETTES .
- One and three fourth pounds of m ashed potatoes , one pound of codfish of u i salt , four ounces b tter, one g ll of cream or milk ,
of on e . on a half teaspoonful pepper, egg Pour cold water the
fish ; let it come to a boil and then pour . off the water ; melt the butter i n the hot potato , add the fish , cream , and pepper ; beat very hard and light with a fork until perfectly smooth .
i in ho t Make nto balls , drop i n hot lard like doughnuts , or fry lard i n a spider.
S T E VV S E T C ,
BROWN STEW .
One pound of beef cut i n small pieces and browned in a hot
of spider with one tablespoonful butter , one tablespoonful of
in y n on e flour sifted graduall , and stirred u til brown . Add
t wo m - carrot cut into thin slices , medi u sized onions sl iced , three whole cloves , three allspice, pepper and salt , to taste. Cover STEWS, ETC. 15
i a h be with bo ling water and simmer ste dily three ours . Just t wo fore serving , add tablespoonfuls of tomato catsup , and a if glass of sherry , you like .
D K I D N E ' STEWE i s .
C ut beef kidneys i nto inch square pieces , removing every e of particl fat and gristle . Pour cold water over them and h o t . L et wash thoroughly , once , i n water them boil abou t r ’ D O . o three hours , unti l they are tender this the day before
I n if desired for breakfast . the morning take the kidneys and the water in which they were boiled ; l et them stew u ntil j ust n before breakfast is served , addi g butter, pepper and salt , to
ti fl o t o taste . S r a little our in c ld water and add thicken the
‘
o r . gravy . Serve hot with baked stewed potatoes
LIVER HASH .
’ in Take calf s liver and parboi l it water fifteen mi nutes, when
B u t cold , chop fine . i nto a stew pan with water enough to cover i t. Season with butter , pepper and salt , to taste , and im thicken with a l ittle flour. A little sweet cream is a great
n f or or . provement. This is a ice dish breakfast supper
BEEF LIVER .
it on Take beef liver, lay the meat board , and scrape wi th a
P ut w large knife, removing the pipes and strings . i t i n a bo l ,
on e seaso n well with pepper and salt , beat i n egg, drop from the spoon into a spider with hot butter and lard . Cook wel l and turn . This is the best way to cook beef liver .
- S l V E E T BREADS A N D PEAS .
Boil the sweet - breads i n water with a little salt fifteen mi n
. w cu of m i utes Make a hite gravy , with half a p lk , butter and
on e . salt , thicken with teaspoonful of flour Cook the sweet
in f n breads this a ew mi nutes . Serve on a platter with gree p eas around the outside edge . Canned French peas may be used . 1 6 M A R C E R Y D A w IN THE KITCH EN.
E D - FRI SWEET BREADS .
" - l w Wash the sweet breads i n salt and water , and parboi t enty
m t wo r . o mi nutes Either cut the i n , i n smaller pieces , dip in egg, then i n rolled cracker crumbs , and fry i n a spider i n hot butter and l ard .
MOC K D UCK .
n i L a on Have a round beef steak cut a i nch t h ck . y the on s ew u meat board , remove the b e, p the open places . Make d of a ressing bread crumbs well seasoned with pepper and salt ,
t wo and small chopped onions . Pack the dressing thick i n the
i- t d w o . u an se middle the S eak roll p together . Put i nto a ket tle on the top of the range, with. j ust enough water to keep it from burning, adding more as it boils away . Cook Slowly three R e w . hours , turning often that it may bro n nicely on all sides m the l r ou t ove the steak to p atte , taking the threads ; thicken i h the gravy sl g tly with flour, and pour part over the meat ,
a d serving the rest in gravy ish .
CREAM BEEF .
w Thro dried beef, shaved very thin , into boiling water , let it
m off stand a few oments , pour the water , and add good rich
h n t n t o . o u o cream , letti g i t come a boil If y ave cream , use milk and butter thickened with a very little flour. Season with
on s o u . pep per, and serve toa t or not, as y please
D EVILED BEEF .
of f o n Take slices cold rare roast bee , lay them the broiler
hot over very coals, and broil quickly ; season with pepper and
o n . salt, laying a piece of butter each , serving very hot
VEAL OYSTERS .
e of Select nice white veal , cut i nto pi ces the size large oysters , ra pound well and di p i nto beaten egg, then i nto rolled c cker m of and fry i n hot lard , as oysters . A most delicious an ner
n cooki g veal .
D A W I N T H E 1 8 MARGERY KITCHEN .
iii more dressing l eav g the pork to show through . Scatter
o f whole cloves and blades ci nnamon over all , and around the sides of the beef stick i n whole cloves . Put a ban d o f cloth l tightly round the beef to make it smal and round , and fasten
f in i t closely to keep i n shape . Put a pi nt o port wi ne a round w bottomed kettle , put i n the beef, cover and let it ste slowly w w three or four hours , adding more ine should i t cook a ay .
in t n Remove the cover, put the kettle a hot oven o brow th e
t m off n dressing , then ri the bits of pork , leavi g them white . Add wine to the gravy in the kettle to make as m uch as want
u ed, stir i n a glass of currant jelly , also lay spoonf ls of jelly over the top of the beef, and garnish the platter with slices of lemon , and parsley .
i t in If desired , the w ne can be omit ed cooking, usi ng water
c u i nstead , adding a p of grape , currant , or sherry wine, before thickening . The wine may be entirely omitted if desi red .
D EVIL E D H A M . i U se . both the lean and fat ham , chopp ng fine Season with
a l of sal t, pepper, mixed m ustard and trif e vinegar. For sand f w o . iches , spread between thin slices bread and butter
FRENCH SANDWICHES .
m n Remove the skins fro sardines , picki g them up fine. Add
ham i to them some finely chopped lean ; put w th them , also ,
al l m some very fine chopped pickles . Mix well with aym aise
Sl it es dressing. Spread between thin of bread and butter.
V E G E TA B L E S
GREEN CORN CAKES .
of n ra one e u o f S , ix ears cor g ted tabl spoonf l flour, the yolks f o . an d two eggs , a little salt Fry in hot butter lard . VEGETABLE S 19
A CARROTS A LA FR NCAISE .
Scrape the carrots; cut the small end i nto two pieces and the
l in ~ l arger en d i nto eight pieces . Boi water with a dessert spoon
n o n D ful of salt and a tablespoo ful of sugar e hour. rain on a
- . of cloth put them i n a stew pan with a piece butter, and shake them over the fire until t he carrot s have nearly absorbed the
of n ew m an d butter. Pour i n half a pint ilk simmer gently f t wo on e . o hour Beat the yolks eggs , after having taken the carrots from the milk and put the m in a vegetable dish ; sti r the eggs i nto the milk , simmer t wo min u tes and pour over the carrots .
COOKED CELERY .
ut C the celery i nto pieces half an i nch long , throw them
W b i - of into boiling ater with a little salt , and o l three quarters
off r an hour drain the wate and pour on cream if you have it ,
if . n u not, mil k enough to cover it Seaso with b tter , pepper, n ot . I and salt , to taste t is necessary to use the choicest pieces of celery .
TURNIPS .
l - Take the f at turnips , pare them , cut them i nto half inch m e cubes , throw the i nto boiling wat r with a little salt and let
- D off on e . them boil and one half hours rain the water , add cream
r . o milk , butter, pepper, and salt , to taste Only the flat tur nips are good to cook in this manner.
BAKED TOMATOES .
of Take a baki ng dish and put first a layer tomatoes , either fresh or canned , a layer of onions sliced thi n , a layer of bread
n of and butter with pepper and salt , the another layer tomatoes , fi . on e onions , and so on until the dish is lled Bake and on e half hours . D BAKE CORN .
' h t h e cob. Fill a baking dis with corn , cut or scraped from
Cover the corn with milk , season with butter, pepper and salt , and bake two hours . 20 M A R G E R Y D A W ' I N T H E KITCHEN
P A B SN I P s.
- u h Three medium sized parsnips boiled ntil tender, and mas
in y ed . Season with butter , pepper and salt , and sti r a lightl
reas beaten egg. Make i nto flat cakes and fry brown i n a hot g ed spider.
SPINACH .
y Wash thoroughl and carefully, throwing i t into j ust enough
o T salted water to cover i t. B il about a half hour. "hen ten der in , squeeze dry a clean towel , or colander , season with but l ter, pepper and sa t. Serve with sliced hard boiled eggs over the t op . A nice salad dressing may be served with i t.
GREEN PEAS .
Wash the pods, throw them into boili ng water, and boil till
m o u t u t w tender , then ski them , and p the peas i nto the same ater
u and boil till tender. Season with b tter, pepper, and a little f o . salt , with a trifle sugar
OB N GREEN C .
in Remove the leaves and silk . Cook boiling salted water
. m on from fifteen to twenty min utes Serve hot fro the kettle,
n k a platter between ap ins .
CA U L I F L OW E B .
f in Remove the outside leaves , and boi l the cauli lower salted it water taking care to remove as soon as tender, that i t may f n ot . o n fall to pieces Take two tablespoonfuls butter, and whe hot an in the sauce p , stir in three tablespoonfuls of flour, stir l ring constantly unti cooked . Add two teacupfuls of thi n
i . n u cream , seasoned w th pepper and salt Stir it over the fire til perfectly smooth . Pour the sauce over the cauliflower and serve . L I F L OW E B CABBAGE A LA CA U .
Cu t i the cabbage fine as for slaw , cover w th water i n a stew pan , and keep closely covered . When thoroughly cooked , pour off w t - the water, add a piece of butter ith a li tle salt, one half VEGETABLE S 21
of or of it cup cream , one cup milk , let remain on the range a few moments before serving .
VEGETA BLE OYSTE RS .
t w . C u Wash and scrape them ell into small round pieces , boi l them an hour or until tender in sufficient water to cover ff y . u o them thoroughl Po r the whole, or a part Of the water,
n l as desired add cream or milk . Seaso wel with butter , pep
n per, and salt. And if desired , thicke with flour well mixed with cold water .
SCALLOPED POTATOES .
h m in Pare the potatoes, cut t e in thin Slices ; put a layer a
n l puddi g dish , sprinkle with flour, pepper , salt, and smal pieces of of l b utter , then another layer potatoes , f our, pepper, sal t and
on n is . b utter, and so u ti l the dish filled Pour over all the milk m t wo in . the dish will hold . Bake hours a oderate oven
D BROILE POTATOES .
Large cold boiled potatoes cut lengthwise in slices a quarter
r of an inch thick , and broiled on the g idiron . Take from the
on e of an d . fire and place each a piec butter , pepper salt Serve very hot .
POTATOES BOILED IN LARD .
or Choose very small potatoes , scrape pare them v ery smooth , so that they will b e round drop i nt o boili n g lard an d cook a light brown . Serve the sam e as Saratoga potatoes .
POTAT O P UFF .
the w Boil the potatoes i n salted water , drai n off ater and dry of them a few min utes . Mash them perfectly smooth . To a pi nt mashed potato put two tablespoonfuls of butter and beat with
m t he O f t wo a large fork , until light and crea y add yolks eggs ,
c u and t wo a small p of rich milk, lastly the whites of eggs beat in d en to a froth . Beat each i ngredient before a ding the next .
a - Add more s lt if needed ; put in a buttered baking dish , bake i n a quick oven until nicely browned . The more thoroughly 22 M ARGERY D A w I N THE KITCHEN .
r m it is beaten the bette . This sa e potato is very nice shaped i n cones and browned i n the oven .
STUFFED POTATOES .
a Take five large potatoes , and scr pe a hole i n each ; fill it
m fin e w with eat Chopped , seasoned ith butter , pepper, salt, and a l ittle chopped onion Bake in a quick oven .
POTATOES IN JACKETS .
Select fine large potatoes an d bake them : take from the ove n
hot an o n e m while , cut oval piece from side , re ove the i nside ,
m in n n ot . taki g care to tear the skins Put the a dish , season with butter, pepper, salt, and a littl e cream or milk ; add one
or . two eggs. Beat all thoroughly together with a fork Fill
n u on the ski s , place a small pi ece of b tter each , return to the oven until brown and serve on a platter.
STIRRED POTATOES WITH EGGS .
Six or eight cold boiled potatoes chopped fine, heat the sauce t f of bu t é T o . pan , put i nto it a piece . the size an egg When m e . elted , stir i n the chopp d potatoes, stirring and browning
h o r S n them well ; t en pour i n three four beaten eggs , tirri g them
u f or or well thro gh the potatoes two three min utes , then serve .
A VEGETA BLE SHAPE
" tu in r . D Boil spi nach , car ots and rnips separate kettles rain ,
f hot mash and season the same quantity o each . Take a mould or in of vegetable dish well buttered , and put first a layer tur ni o ne of on e of p, then carrot, and lastly , spinach ; pack well ,
u then t rn from the mould on a platter, and serve . PICKLES , CATSUPS , SAUCES . 23
P I C K L E S C ATS U P S S A U C E S , ,
D PICKLE C UCUMBERS .
c in Wash and wipe the ucumbers and place a stone jar. To o n e n add o ne p gallon of the best cider vi egar teacu of salt, two
on e - h red peppers cut fine, fourt pound of white m ustard seed , o ne - h fourt ounce of ginger root , a piece of alum the size of a
- butternut, one teacupful of horse radish root, not grated . Other
s . pices may be added if desired Bring the ingredients to a boil , pour over the cucumbers , cover closely , and they are finished .
GREEN TOMATO PICKLES .
eek of e u One p green tomatoes , six large onions , a t acupf l of h s . I n alt Put into a jar and let t em remain over night . the morni n g cook them i n three pi n ts of Vinegar and water t we n ty
' ~ m an d drain. n h inutes , Boil four quarts of vinegar, o e fourt
of t wo pound white m ustard seed , green peppers sliced , two t n and ablespoonfuls each of allspice, cloves , ci namon , ginger
u hot mustard , and po r over the tomatoes .
w - H CH o C ow .
of - eek Two large heads cabbage , One half p of small onions , t hirt t wo of if t en v large cucumbers heads caul lower, green pep
on e - i - p ers, six red peppers , pi nt of grated horse rad sh , one half
of m u on e of o ne - pound white stard seed , ounce celery seed , half t t u rn erick of u ~ eacup of , two boxes m stard , one half pint of salad il" i O . Chod the cabbage, cut the cucumber i n nch square pieces , break the cauliflower i n pieces , chop the peppers with some of t he w f cabbage, as it ill prevent the tears of the chopper from low
t a u f an d . e c o ing. Be sure throw away the seeds Add a p salt and
n pack dow n i n a stone jar . I the morning drain off the brine ;
n e of of on t ake o part vinegar and two water, pour hot, and let i D n . t st a . i an d two d ys rai , add the spices and other ngredients 24 M A BG E nY D A w T H E IN KITCHEN .
Boil six quarts of vinegar with three po u nds o f s uga r and pour on scalding hot for three morn ings then mix o n e pound o f ground m ustard with one - hal f pi nt of salad oil mix thorough
w n ly and add to the chowcho whe cold .
R E D D CABBAGE PICKLE .
o ne t wo Slice the cabbage very fine, head of red cabbage , to
in l or of . three white cabbage, mix a litt e salt Scald two quarts
t wo of u . ba Of vi negar, add tablespoonfuls s gar Put into a g on e of of n h tablespoonful cloves , one grou d cinnamon , and alf
of a teaspoonful ground black pepper. Scald the spices in th e i v negar, when cold pour the vinegar over the cabbage i n a jar , K and drop in the bag of spices . eep the whole wel l covered it d W ith vi negar pu tting a plate over to hold own .
H I L I C SAUCE .
- n n Twenty four ripe tomatoes, four gree peppers , fou r o ions ,
of l u of s two tablespoonfuls sa t, fo r tab lespoonfuls ugar, four
of . cups vinegar Peel the tomatoes an d slice them , chop the " t oo fi r m h e . C o peppers fine , and if not l iked y, re ove the seeds p i i the onions. Put the ngred ents into a porcelai n kettle with
an d u n d the sugar vi negar and boil three h o rs . Bot tle a seal
(W ill mould if exposed to the air. )
A P TOM TO CATS U .
w and i in Take tomatoes when fully ripe, ash sl ce them , put L et to a jar in alternate layers of tom atoes and salt. them stand
i i . On four days , st rr ng each day to prevent fermentation the l w fifth day put into a porcelain kettle, boi t enty five mi n utes , put them through a colander then back into the kettle and boil h f u until reduced one half. To eac quart add one teaspoon l of
t wo t wo of of mace , of cloves , black pepper, a half teaspoonful
. h . cayenne, if liked Bottle and cork tig t
PICKLED PEACHES .
o f o n e Eight pounds of peaches , four pou nds sugar, pint of " i vi negar Rub the peaches with a coarse cloth . S t ck t wo
26 R D A w MARGE Y IN THE KITCHEN.
CURRANT CATSUP .
un Five po ds of currants freed from the stems , two pounds of
w of v on e t of bro n sugar, one pint inegar, ablespoonful each
n one o cin amon and cloves , teasp onful Of sal t . Boi l one hour. K eep in sealed jars i n a cool place .
B E A B I S C U IT ETC R D ,
GRAHAM GEMS .
T wo coff eecu ps Graham flour and on e pint of cold water
n add stirred wel l together at night. Next mor ing butter the
Of ~ size of a large wal nu t, salt, and two heaping teaspoons bak
- ing powder . Put i nto heated gem irons and bake i n a hot oven .
GRAHA M GEMS .
cu on e cu Of fin e t wo One p of Graham flour, p flour, two eggs ,
of o n - f in e o t. cups sweet milk, fourth teaspoonful sal Bake hot gem irons twenty mi nutes .
VANITY PUFFS.
of f of t wo One pint and two tablespoonfuls lour, one pint milk , l eggs well beaten , a little salt. Stir wel together and bake i n
- r cups or patty pans three quarters Of an hou .
VVA F F L E S
On e n of t wo of t wo pi t sour milk , tablespoonfuls melted butter,
of o ne of eggs beaten separately, one teaspoonful soda , pint flour,
a w n d a . a little s lt. Beat ell together bake
RICH MOND MUFFINS .
m on e n of o ne - One quart Of ilk , pou d flour, half cup of yeast, a of but three eggs beaten separ tely , four tablespoonfuls lard and m x S et t o ter i ed. rise over night ; i n the morning, let them
on e n stand hour i n the ri gs before baking. R D 2 . 7 B EA , BISCUIT, ETC
E D . FRI E R Y M UFFINS .
an d on e - u of f o on e and - u of One half c ps rye l ur, one half c ps
on e w wheat flour, cup of s eet milk , two eggs , two tablespoonfuls of o of n n " sugar, three teaspo nfuls baki g powder , o e half teaspoon
M ix k oW der ‘ with f ful o f salt . the ba ing p the lour and sift i nto the rye ; add sugar and salt. Beat the eggs light , add the milk to
dr m D the eggs and stir i nto the y ixture. rop this batter by d d t en fif small spoonfuls into a spi er wi th hot lar , and fry or teen mi nutes .
MUFFINS .
t wo n u Two cups of milk , tablespoo fuls of melted b tter, one egg,
- of - of t in two thirds teaspoonful salt, one half cake yeas Sti r
n ot . flour until it j ust drops , runs , from the spoon Beat until
L et I t smooth . rise over nigh t and i n the morning drop i nto
i rings carefully. Bake twenty min utes or half an hou .
BAKING POWDER MUFFINS
of on e Of - f One pint milk , quart sifted lour, three teas poonfuls of on e of t wo baking powder, tablespoonful melted butter, eggs
n beaten very light, a little salt. Bake i n ri gs twenty min utes, e ither on the griddle or in the oven .
BREAKFAST CAKES .
f r h bu t One cup o milk , one pint Of flou . t ree eggs , a piece of
f a n t er o . the size an egg , three te spoonfuls Of baki g powder f in . Bake twenty minutes , mu fi n rings
SALLY LU N N .
on e - of b on e cu Three eggs , half cup utter, p of sweet milk,
of of three cups flour, two tablespoonfuls sugar, three teaspoon i e . fuls of bak ng powder. Bak i n round loaf about half an hour
SALLY LUNN.
w n - o e . One quart of s eet milk , four eggs , half pound Of but
on e u of or on e - of s u ter, teac p yeast, one yeast cake, half pou nd
r fi ur n u h m as h l M i a o e o . x g , g to ake as stiff bread doug over 9 D A w K I T CI I E N a-J 8 MARGERY IN THE .
t u m t he m nigh Beat the butter, s gar and eggs light, war ilk ,
in u dissolve the yeast cake warm water, stir the flo r into the
l f in t he milk u nti quite sti f , add the yeast, mix butter, sugar
m fio ur and eggs . Add o re if necessary , to make as stiff as
or i t in . bread dough . Bake for l unch tea n a round
F R I T T E R s .
of on e O ne pin t sweet milk , two eggs beaten very light, salt
of l of spoon Of salt , fou r teacups f our with two teaspoonfuls
- D h t lard. baki ng powder . rop from a spoon i nto very o Serve w m u h u a or . i th ple syr p , wit pulverized s gar and wi ne
PARKER. HOUSE ROLLS.
Into three pi nts Of fl our rub one tablespoonful Of lard. Make
in u it on e d m i a hole the flo r, and put into pint of col , boiled lk , on - - f D O e on e cu o . half cup of sugar , half p yeast, a little salt m n l not stir it . In the orni g knead lightly , and let it rise unti
a k u n noon , then knead gai n and ma e up i nto long rolls , to rise
- m u . til t ea ti m e. Bake i n a q ick oven twenty inutes They w h can be rolled long or cut round , spread it butter and lapped over if preferred .
FRENCH ROLLS .
of su ar Two cups light dough , two tablespoonfuls of g , two
l u c t d . of melted butter, one egg . Rol thin , roun , and lap over
L et them rise, and bake i n a quick oven .
SODA BISCUIT .
of o f of One quart flour, a piece butter the size an egg, well rubbed together ; three teaspoonfuls of baking powder sifted
- f o ne on e o . i i nto the flour , and half cups cold milk Mix qu te
i . soft , stir all together w th a fork roll out and bake quickly
CRACKERS
Take a piece of bread dough . When light , spread i t with
of bits butter and lard , a spri nkle of salt ; roll and pound well i n . n an d with the rolling p Spread with more shorteni g, dust D . 29 BREA , BISCUIT , ETC
' u U se v e r lit t l e n . f or over with dry flo r y more shorteni g, than
u l bisc it . Rol and pound i n flour enough to make them cracker f f . o l like . The more they are pounded the better Break smal i o f u in u p eces put a pinch dry flo r each , and make p i nto lit
fl o o ut tle balls , leaving the dry our i n the center. R ll thin and
o f large . Mark them w ith the end a Clock key . Bake i n a hot oven .
GRAHAM CRACKERS .
i w u u l One p nt of s eet cream , one qart of Graham flo r , a ittle
n in hot salt . Roll as thi as a wafer, cut squares and bake i n a oven .
BOSTON BROWN BREAD .
an d o ne cu of d Two cups of rye flour p In i an stirred together.
o n e— of - n Add half a cup molasses , one half cup of raisi s , two
of o f o f l cups sour m ilk , two teaspo n uls soda , (sweet milk wil
u do with three teaspoonf ls of baki ng powder. ) Put the mix
t in u t he an d ture i nto a pudding mo ld with a tube in centre , boil four or five hours . If desired for breakfast, boil the day
in b n before, leaving it the tin , and putting it i nto oili g water to heat . D D STEAME BROWN BREA .
on e h o ne One cup of Indian meal , cup Of Gra am flour, cup
- cu of o n e of a of sour milk , one half p molasses, teaspoonful sod ,
M ix on e saltspoon of salt. the Indian and Graha m flour to
. D gether, add the sour m ilk , molasses and salt issolve the soda in a little hot water . Beat all thoroughly together and
o n - stea m in a buttered pan one and e half hours .
JOHNNY CAK E
i of or - o n e One p nt sour mi lk , butter m ilk , egg , three table
of o ne o f of spoonfuls flour, teaspoonful salt, one teaspoonful
of soda dissolved in hot water, one tablespoonful sugar , mix the i an d egg, m lk flour , and add enough meal to make a thick bat ter, and finally add the salt and soda ; Beat very rapidly and bake quickly and steadily . D A \V I N T H E MARGERY KITCHEN .
N P N SOUTHERN COR O E .
of on e n m , I on e One quart milk quart of ndia eal , tablespoon of ful sugar , on e teaspoonful of salt, two eggs , three teaspoon
. S m a fuls of baking powder our milk y be used if preferred ,
o f s with two teaspo nfuls o sod a. U o the yellow meal an d beat u ntil put i nto the oven .
D CORN ODGERS .
Fi ve tablespoonfuls of Indian meal and one tablespoonf u l of fl our mixed together . Mix over night with enou gh boiling
. in o ne of water to cover In the morning put egg, one teacup
in . i on milk , a little sugar and salt Bake muff n rings a griddle .
D GREEN CORN GRI DLE CAKES .
of t wo t wo of Twelve ears corn grated , eggs , tablespoonfuls
u of o ne of flo r, one tablespoonful sugar, teaspoonful salt. Stir
l o n wel together and bake a hot griddle. They m ust be well cooked .
INDIAN GRIDDLE CAKES .
on e Scald pint of Indian meal , do not make i t two wet , add on e coff eecu f ul l of ~ p of sour milk and a teaspoonful salt, butter milk is better if yo u have i t ; stir i n the milk a teaspoonf u l of
cu of fl soda, add a small p our, and beat well If the batter
m . on shoul d be too thick , add ore sour milk Bake well a hot griddle .
RUSK .
of h t wo To three cups bread doug add eggs beaten separately ,
n cu e . cup Of fine, white sugar, half a p of butter and lard mixed
so Stir and knead well , the color will be even ; add sufficient
in h n ou t . flour to roll and put a covered dis to rise Whe light , and i ut roll cut into cakes a l ttle more than an inch thick , and p u i n the pan to rise. It will take m uch longer than bisc it, an d
and of they must be very light . Bake , glaze the top with yolk egg and molasses mixed . 31 PIES,
P I E S
P I E C RUST .
f of on e on e One co feecup butter, of lard , of water a n d four
Cu t o f h f of flour. the sh rtening into the lour wit a kni e , have the water as cold as possible and mi x quickly . Take a n ew i slice of paste each time for the top crust , using the trimm ngs
i . for under crust. This will make four p es
P UFF PASTE .
t wo One pound of flour, one pound of butter, yolks of eggs .
in ~ Prepare the b utter by washing several waters , and then press
f e w ing in a soft cloth . Break or cut a bits lightly i nto the flou r ; do n ot rub it in ; mix with the egg and water into a
ou t smooth dough . Turn this upon the board , roll i nto a sheet and put i nto the middle o f this the rest of the butter shaped in f to a somewhat lattened ball and slightly floured . Fold the paste evenly over this ball of butter and roll o u t; Cu t the
i on e u o u t sheet nto quarters and pile pon another and rol l again . Repeat this process until you have given the paste five or six l is u se. I n turns , as i t called , when it wil be ready for making
n a a smaller qua tity as m ny turns will not be required . In
in summer i t will be fou nd necessary to use ice freely , order to
be successfu l i n making this paste . Harden the butter before begi nning to make it and cool the paste u pon ice between the
f or turns . A marble slab is desirable a moulding board . The
in on e - paste Should be baked a quick oven , and a piece fourth
i in t wo i of an nch thickness should rise in baking to nches , and
should be a mere puff of flakes .
CREAM P I E .
O ne of of six pint cream , yolks three eggs , to eight table
of u of u on e l spoonfuls sugar , one teaspoonf l b tter, smal tea w 32 M ARGERY D A IN THE KITCHEN .
f orI I of spoonf u l o c starch , whites five eggs , and five dessert
f o m I in flaV OI in . su I e ue. spoonfuls of pulverized e. ar g Vanilla g
Sti r butter and sugar t ogethei as f oi cake ; beat the corn - s taI ch into the yolks of t he eggs until perfectly smooth ; t he n st iI t o ethei on e of these t wo compounds g , add teaspoonful vanilla ,
in be and lastly put the cream , a little at a time, stirring well
a o f or tween . Fill shell puff paste and bake half an hour, n u
set til , when cover with the meri ngue and return to the oven to bake a fawn color . The recipe for this pie , both paste an d
. filling, i s very Choice
GRA N T S LEMON P I E .
n d i of t wo on e The juice a grated r nd lemons, large cup of
o n e cu of t wo n sugar , p raisins seeded and chopped , eggs beate
e aI at el t wo nf u t CI acker s p y, tablespoo uls of grated cocoan or if w erferred . . p , three tablespoonfuls of water Bak ith two crusts
E LEMON P I .
on e T wo lemons , on e large cup of sugar , three eggs , table
- f f . spoonf u l o corn starch , one cup p cold water Grate the rind squeeze the j uice and put the lemo n skins in the cold water ; boil to extract al l the j uice . Squeeze out the ski ns and while boil ing add the starch , dissolved in cold water. Take from the Of the fire and while hot add the yolks eggs, beaten light, with
the sugar . Bake with one crust . Beat the whites to a stiff h t wo o n ie frot , add tablespoonfuls of sugar and spread the p B u t in when take n from the oven . back the oven until slight ly brown . A M RLBORO UGH P I E .
an d u t u a One pint of tart apples , stewed p thro gh the col n
of u der , two eggs beaten light, with one cup s gar, (if the apples
one o of are very tart more sugar must be added , ) tablespo nful
of o ne - n butter, nutmeg to taste, the j uice and rind lemo . Bake
with on e crust. P E COCOANUT I .
Make a nice custard of fou r eggs to a quart of milk and
n sweeten to taste . Bake with u nder crust only . Whe baked
34 M ARGERY D A w IN THE KITCHEN
PU M PKIN P I E .
of t wo or One pi nt stewed pumpkin , more eggs, sweeten with
t o on e of molasses and sugar taste, pi nt rich milk , or cream , or which is better. A little salt, season with cinnamon nutmeg and ginger also if liked , stir well together and bake with one
ie . crust a deep p dish , and in a quick oven
ALMOND CHEESE CAKES .
of f h - Beat the whites three eggs to a sti f frot , add one quarter of of a poun d of sugar beaten lightly i n . The j uice half a
- n o f . lemon , and the grated ri d a whole lemon Blanch one half
n pound of almonds , chop them very fine and stir i to the above
- a or u mixture . Li ne patty p ns with puff paste, rich pie cr st, and
u t h on e t wo . p into eac , or spoonfuls of the mixture Bake i n a e on on moderate oven . Serv a napkin a platter
CHEESE CAKES .
ou t ou t it Roll some pastry very thin , into pieces six i nches
. W long and four i nches wide Spread ith quince, strawberr y or an d e other jam roll i t over ov r and bake quickly.
P U I N G S E S S E TS D D A N D D R .
FAVORITE PUDDING .
On e of one n cup sugar, cup of mi lk , one egg, two tablespoo of u u of t wo of fuls melted b tter , two c ps flour, teaspoonfuls bak in f i P ut i g powder ; lavor w th n utmeg. fru t, oranges , peaches , or cherries, any preserves i n the bottom of a pudding dish , an inch or more deep , then pour the mixture on top and bake.
n n Tur from the dish and serve with frui t o top . Serve with sauce . D G A N D R PUD IN S DESSE TS . 35
SPONGE P U DDING .
m on e - of on e - One pint of sweet ilk, half cup sugar, half cup of fl o n - o f fi e f e v . h our, half cup butter, eggs Wet the lour wit
m in u part Of the ilk, then cook it all the milk ten min tes ; add the butter and sugar while hot. When cool add the yolks of
ll and five eggs we beaten , then add the beaten whites stir thor
in n . a hot oughly Bake in a two quart basin , set a p of water, half an hour. Serve with butter and sugar sauce .
PLUM CHARLOTTE .
in not on e of Take fresh plums if season ; if , quart canned
m in on t he plums . Put the a pan range ; when hot add suga r
u r to make them sweet and rich . C t threeo four Slices of light
off u o n e bread , trim the cr st and soak in the j uice slice at a
m or in ti e. Take a dish mould , first put some of the plum , then a slice of the bread that has been soaked in the j uice then
of n i of - all some the plum , the another sl ce the bread unti l is
set it used . If any j uice remains pour it over the whole and
it u aside in a cool place . It is well to let stand ntil the next
l n . o a day , as it is to be eaten cold Turn from the mou d to
s platter and serve with cream . It is very nice without crea m
FRENCH CUSTARD .
o ne o f of p n Scald quart milk , add one half cup sugar, a i ch o f of salt ; beat well the yolks four eggs , stir gradually in , and d w . a n . j ust allo it to thicken Strain , flavor when cold Beat
f . r n t i o o . the wh tes to a stif froth Sweeten , as preferred To make quince custard beat quince jelly with the whites of the
. e eggs . Other jellies may be used i n the same manner Serv be fl in a glass di sh . The whites may cooked as in oating island if preferred . D F I G PUD ING .
- u o ne of ou t One half pound of b tter, half pound figs , small on e - u m on e - half pound of bread cr bs , half pound of sugar, tour t eggs , a little grated n utmeg. Put the bu ter and figs i n a sauce A w 36 MARGERY D IN THE KITCHEN.
l an . Oru m ) p and simmer fifteen minutes the bread fine , and m ix it with the sugar , eggs , and n utmeg, i n a basin , and pour l l the butter and figs over them . When lukewarm m i x a to
and gether. Butter a pudding mould steam three hours . Serve wi th any nice hot sauce .
D ENGLISH PLU M PUD ING .
o ne o f o ne One pound of bread crumbs , pound sugar, pound of on e - of t wo flour, half pound of suet , two pounds raisins ,
u o n e o a po nds of currants , ten eggs , a little sal t . tablesp onful e ch
on e - of cinnamon and mace , half teaspoonful of cloves , and
- o ne o ne . allspice each , n utmeg, half pound of Citron (Almonds
of on e may be added if desired . ) One wineglass wine , wineglass ’ of . brandy Crumb the bread fine , (stale baker s bread is best) add the sugar and suet, beat the eggs light and add with the
in l of n . t o eth rest the ingredie ts Rub the fruit flour , mix wel g
in er and steam three hours a pudding form . Blanched almonds
o f look very handsome stuck all over the outside the pudding . m d Just before serving, at the dinning roo oor, pour over i t
n A no some brandy and set i t o fire . lcohol is t so likely to go ou t as d o n while carrying , bran y , and some prefer i t that
u acco nt .
SA U CE .
of - of u on e - One cup sugar, one half cup b tter, one egg , half cup of wi ne or brandy. Beat the butter and sugar together m with a little hot water to ake it pasty , add the egg , beaten
in l . separate y and light Cook boiling water, stirring all the
u as or . time . J st taken from the fire add the wine brandy If made right it will be white and j ust the right consistency .
SARATOGA PUDDING .
t of - of Four ablespoonfuls corn starch , one quart cold milk
- in t wo of u . tablespoonfuls s gar, four eggs Mix th e corn starch add cold milk , stir until it boils , when cool the sugar and the k w an d . eggs , the hites yolks beaten separately Ba e i n a pud
- in of o n e . ding dish placed a pan hot water, and one half hours This m av be steamed if preferred " ‘ A N D D E PUDDINGS SSERTS . 37
SAU CE .
of r on e - o n e n One cup suga , half cup of butter, glass of wi e, f m o . t he the yolks two eggs C rea the butter and sugar, add
eggs and half the wine. Put the dish i n boiling water , sti r ten
of t he minutes , add the rest wine and serve .
’ MARGIE S BROWN BETTY .
u m of One cup of bread cr bs , two cups tart chopped apples ,
- of a on e of one half cup sug r , teaspoonful cinnamon , two table
. n u t of spoonfuls of butter B utter a puddi g dish , p a layer ru m in c bread c bs the bottom , then a layer Of hopped apples
" of m an d with a sprinkle sugar, cin na on small pieces of butter,
u so on then a layer of bread cr mbs , and until the dish is full ,
f or . an having bread crumbs the top Cover the dish with a p ,
- h n . bake three quarters of an our, then uncover and brow Serve
h an d u . a wit sugar and cream , or butter s gar A p rticularly d nice dish for a n ursery inner.
N GREE CORN P U DDING .
s o o ne u of on e Two dozen ear of c rn , q art milk , four eggs ,
of on e teaspoonful of salt , two tablespoonfuls sugar, tablespoon ful Of flour, grate the corn ; add the milk , eggs , salt and sugar.
dd or t f l n a o . If the corn is you g, one two ablespoonfuls f our s Bake i n a grea ed pan two hours , and if the quantity is greatly
n . m i creased , three hours Bake oderately.
’ D D GRA N MA S BAKED INDIAN PU DING .
of of one One quart milk , seven tablespoonfuls Indian meal ,
- f P u t o f on e a o . in cup molasses , half te spoonful salt the milk a kettle ; when scalding ho t sti r in t he m eal which has been w et with a littl e cold milk . Take from the stove and add the T and a cu of . wo a molasses , the salt h lf a p cold milk t blespoon
B a two u f uls of chopped suet makes it richer . ke ho rs i n a m oderate oven . ’ K A T I E s CU P C USTAR D S
k of cu One quart of mil , the yolks eleven eggs, one large p Of ) \ H E 38 M ARGERY "A V I N T KITCHEN.
of t . a on e sugar . a pinch sal t, nu tmeg to tas e Sc ld the milk hour , then measure. Add the sugar, the eggs well beaten , salt
and a in r and n u tmeg. Pour i nto custard cups b ke d ipping
in d u t h pan filled with hot water a mo erate oven , abo alf an
’ I t l on n hour. is wel to make these th e same day with A gel s
Food .
S rE A M E D GRAHAM P UDDIN G .
T wo o f o ne k on e of cups Graham flou r, cup Of mil , cup mo
- d . on e cu of . lasses p raisins one egg, one teaspoonful of so a , one o f m i n half teaspoonful cloves and ci nna on each , a l ttle utmeg, a pi nch of salt, Put the flour i n a basin , then add all the other
y . u u t ingredients . Mix thoroughl Flo r the raisi ns , p the mix ture into a greased pan and set in the steamer and steam three
A i . hours . ( very excellent pudd ng )
SAUCE .
f - Cu of u on e cu o . One p sugar, one half p b tter, glass of wi ne Stir well together and boil fifteen minutes i n a farin a kettle
BATTER P UDDING .
of t of One quart milk , four eggs , six ablespoonfuls flour, a f a t he m a o a . pi nch s lt Sc ld ilk, be t the eggs light, and stir i n
. u the flour with the egg, then i nto the mi lk Stir thoro ghly.
u o Bake half an ho r. When i n the ven ten mi nutes sti r from h w t e . bottom ith a spoon , and it will bake more evenly Serve with either hot or cold sauce .
COTTAGE PUDDING .
on e of t One cup of sugar, cup milk , hree tablespoonfuls of
on e e melted butter, egg, one pint of flour, three t aspoonfuls of h baking powder sifted thoroughly i nto t e flOur. Cream the ' h and . butter , add the sugar, beat lig t Add the beaten egg,
in then the milk , lastly the flour. Bake a loaf i n a buttered tin .
SAUCE .
One on e - of u - l cu cup of sugar, half cup b tter , one ha f p of wine,
on e . a egg Cre m the butter, add the sugar and egg, and beat
t w hot . very ligh Lastly stir i n the ine, D D PU DINGS AND ESSERTS . 39
D GINGERBREAD PUD ING .
o ne - of - of m One and half cups molasses , one half cup elted
‘ one - half cu of t on e on e - of butter, p boiling wa er, and half cups
fl of m our, two teaspoonfuls of ginger, one teaspoonful cinna on , . wo o f o d hot t teaspoonfuls soda diss lve i n the water. Stir the
and w at er n a n d molasses , butter, together ; add the ci namon
i l . g nger, and astly the flour Serve with the cottage puddi ng sauce.
TAPIOCA PUDDING .
o n e u of Four tablespoonfuls Of tapioca, qart rich milk , one f cu u on e o . p of s gar, teaspoonful vanilla , four eggs Soak the
n t apioca all n ight i milk. In the morning add the sugar and
t he t he beaten yolks . Heat above ingredients together scald in hot n g , remove from the ra ge , add the whites beaten to a
h v a. d stiff frot , and the anill Bake like a custar , about thirty n hot minutes . To be eate either or cold .
U D CHARLOTTE R SSE PUD ING .
T wo and on e - half ounces of arrow - root or vermicelli on e
m Of of quart of ilk , eight eggs, ten ounces white sugar, a piece n l o f a on e butter the size of a waln ut, two teaspoo fu s vani ll ,
r t h - wineglass of brandy o sherry. Boil e arrow root or vermi c in of elli the milk, add the butter, beaten yolks the eggs , the t he or s a . ugar, vanill , and brandy wine Beat the whites to a
h s . f . d sti f froth and add just before baking T i is best eaten col , an d if su ccessfully made is very nice.
D I PEACH TAPIOCA PUD NG .
n on e of on e of su One doze peaches , cup tapioca , cup white
ar . on g . Soak the tapioca i n cold water three hours Put it t he stove until it boils . Add the sugar . Pare and slice the
r the a . p eaches , sprinkle with suga and pour t pioca over them
Bake slowly on e hour. Serve with cream .
Q UEEN OF PUDDING S .
i o f on e of one cu O f One p nt bread crumbs , quart milk, p 4 0 M A G D A w R ERY IN THE KITCHEN.
u on e of s gar, four eggs , lemon , butter the size an egg . Throw
the t he t he the bread crumbs i nto mil k , add sugar, then beaten
of of t he yolks the eggs , the grated rind the lemon , and butter i cu t . a n n into smal l bits B ke a puddi g dish about an hour,
. d n ot taking care that it oes become watery . Beat the whites
h add on e - a CU of the eggs to a stiff frot , h lf p of sugar, and the f o . on of u d j uice the l emon Put jam or jelly top the p d ing, or not, as you prefer. Spread th e meringue over it and set i t bac k i n the oven until Slightly brown .
’ H E R J D MA ESTY S P UD ING .
On e - t hird of Of of o ne a package gelatine , yolks four eggs ,
' I n ilk one u of quart of sweet , cup of sugar , one teaspoonf l
n l n - u . o e c one va illa Soak the ge atine i n half p of , cold water h ol ks of ' i u our. Beat the fy the eggs light w th the s gar, sti r
" the i ou i them into m lk , l etting it boil ab t three m nutes , sti rring
h n t n o . constantly , taki g care t at it does curdle Add the gela
n m set ti e and vanilla , strai n into oulds, and aside to cool .
SAUCE . " of u o f a e Whites three eggs , four tablespoonf ls cre m , thre
n of tablespoo fuls sugar. Beat the whites to a sti ff froth , whip t he t he cream light, add the whites of eggs and the sugar and fl a or if avor with vanilla to t ste, brandy , preferred .
U STEAMED APPLE P DDING .
u an d u t o Pare, q arter, take the cores from tart apples , eno gh fill a puddi ng dish , rub a piece of butter the size of an egg i nto one pint of fiou r in which are sifted t wo teaspoonfuls of baki ng
. m n powder Mi x with ilk with the spoo , abou t the consistency f ' ’ f o soda biscuit. Put the dish i n a steamer over a kettle o
W an d m n o . boili ng ater stea two h urs This is a ge eral favorite ,
u old - s rpassing the fashioned dumpling.
SAUC E
T wo o ne cu tablespoonfuls of flour , p of sugar, a little nutmeg , . n of h a tablespoo ful butter. Mix these ingredients together wit
I 42 M ARG ERY D A V I N T H E KITCHEN .
T n on e - f vanilla. "he the custard begins to thicken add hal pint of cream whipped to a stiff froth ; pour the custard i nto the
d o u t space mentioned and let it har en . Turn the pudding of
or the mould and serve with soft custard German sauce .
GERMAN SAUCE.
cu u of o of One p of s gar, one cup water, one tablespo nful but
of one ter, three eggs, th ree tablespoonfuls brandy or teaspoonful
an fl ou P ut in Of y avoring extract y wish . the sugar and water
of a saucepan and boil fifteen minutes . Beat the yolks the eggs r of and stir into the boiling sy up. Put the basin into another
hot . t o add t he water until it begins thicken , Then butter, the
f n o a d . whi tes the eggs beaten to a sti ff froth , the brandy Sti r m one inute longer and serve .
- N O NAME P UDDING .
of one - cu of u b One pint flour , half p s gar, three ta lespoonfuls of on e - n melted butter, half pi t of sweet milk , one egg, three
" tablespoonfuls of baking powder. Beat the butter, sugar and " the egg together until light. Add mi lk , and lastly the flour w - w one . ith the baking po der. Steam one and half hours
HARVARD SA U CE .
cu on e - of or o ne One p of sugar, two eggs , half glass wine tea m of t wo of . spoonful vanilla, tablespoonfuls warm ilk Beat the
an d n yolks sugar together, add the whites beate to a stiff froth ,
n or n I Vhen then the wi e va illa . all is beaten thoroughly to gether , add the warm milk .
A BENAR B UN S.
one o f on e and u Four eggs, cup butter , three fourths c ps of
- on e of i on e a of: u . sugar, cup m lk , three and h lf cups flo r Cream t he u in u l s b tter, stir the s gar, beat til light ; add beaten egg , m f ow the ilk , lastly the lour with three teaspoonfuls of baking p
- . . u n der Bake these b s in deep patty pans . When done take
‘ -s l et OI I from the tin , them cool . When cold turn upside down 4 PUDD INGS AND DESSERTS . 3
a in t he O f a platter, and with a teaspoon make cavity bottom m each sufficiently large t o contain a teaspoonf ul of ras pberry j a .
Pour over these three pi nts of cream whipped very light, and
n sweetened to taste. Add a little va illa . These are parti en larl y nice for tea.
VELVET CREAM .
- a C u of One half pack ge of gelatine, one p granulated sugar, o n e cu u t w large p of sherry wine, one genero s pin of rich , s eet
m in on e crea . Soak the gelati ne one cup of cold water hour
an d cl osel V Put the sugar wine on the soaked gelatine . Cover
' l eave f or an ho ur t he b n in and . Then put owl co tai n ing them
' basin of t u n to a hot water, s irring occasionally ntil the gelati e
K cov is dissolved , when strai n and set aside to cool . eep this
l N ow h ered al the time to retain the flavor of the wine . w ip
f an d the cream to a stif froth , as the gelatine begins to congeal ,
a i w . beat it, a spoonful at t me, into the hipped cream Beat _ thoroughly when all together and turn i n to a mould wet with
n n l cold water, and set upo ice u ti wanted
A BEAUTIF U L D ESSERT.
i u - u F ve small tablespoonf ls Of corn starch , four tablespoonf ls of on e sugar, four tablespoonfuls of grated chocolate, quart of th i it . on e milk Put the milk stove, and wh le i s heati ng mix the rest of the i ngredients in a bowl with a little cold milk . Then pour i nto the hot milk and boil a f ew moments until it
s . thicken . Pour i nto a mould and set aside to cool _ Make a
i of o ne of fiv e ou t bo led custard quart milk , eggs , leaving the
" h f u o t wo . w ites , two tablespoonf ls of sugar When the pudding is d n w or col , turn it i to a shallo glass dish platter a nd pour the d w u it custar , hich must be cold, aro nd , leaving the p udding t w n h o or three i c es ou t of the custard . Take the whites of the
i h t wo u of eggs beaten to a stiff froth , w t tablespoonf ls pulver
' iz ed D abo t t he . u sugar rop from a spoon , size Of kisses , over
nd can the puddi ng a custard . Part of the meringue be colored
a y d o n . with a little cochi ne l s rup , an a small drop put each kiss D A w H MARGERY IN THE KITCHEN .
T I PS E Y CAKE .
o f - o f One bar sponge cake , one half cup wine , one pint of
a boiled custard , one pound of almonds . Pl ce the sponge cake
o n l m in o n a platter, stick the a onds rows the top and sides of
a n b the c ke , pour the wi e over it, and j ust efore serving , pour
over all the boiled custard .
D BOILE CUSTARD .
O ne of l of n o r quart milk , four eggs , a smal cup sugar, lemo
t o vanilla e x tract. Put the milk on scald , beat the eggs and
i al l sugar together and sti r nto the scalding milk , sti rring the
D o r . . o time until i t thickens not cook too long, i t wil l curdle
r or When cool , flavo with l emon or vanilla to taste , equal parts f o each .
ROMAN CREAM .
- box o f on e - of h One half gelatine , half glass milk , t ree table
o o ne l on e spo nfuls of sugar , (more if desired), gil of Wi ne , pint
of h of t wo . a k cream , w ites eggs , vanilla to taste So the gela h t tine i n the milk alf an hour, hen put the dish in which i t has been soaked into a basi n of hot water on the stove until it is t he entirely dissolved ; whip cream light, add the sugar and
n the vanilla , then the whites beate to a stiff froth ; stir gelatin e
et c i nto the cream , sugar, , slowly , and beat it well . Pour it
Set on t into moulds and it ice o harden .
A PRUSSI N CREAM .
- e on e hr o ne One half box of gelati n , cup of sugar, t ee eggs ,
' o ne - half int f n s o caeam a . and p milk , (part is improvement) h an d Scald the milk i n a farina kettle. Beat t e yolks sugar l W light, stir into the milk , then add the ge atine , hich has bee n s oaked in some of the cold mil k ; sti r constantly until it thick
. t ens Take from the stove, stir in the beaten whi es, and pour
i nto a mould .
- COFFEE BLANC MANGE .
m can - One quart of cream . (part ilk be used) one half package
‘ of o ne - f t r n n u f o s o o e c o . gelatine, half cup g coffee, p sugar Soak N D D PUDD INGS A ESSERTS . 4 5
t he on e hou r on e - of gelatine i n half cup cold water, add the
ff a set co ee , hot, then the sug r ; it on the range until the gela ti n e is thoroughly dissolved ; set it aside until partly cold ; whip the cream and stir it gradually i nto the mixture . Po u r into mou lds and set aside to harden .
POTATO PU D D ING .
ot atoes g g s o n e of or m Three boiled p 7 five eD C) 7 pint milk crea 7
. u t he t wo l of b tter size of an egg, tab espoonfuls wine , sugar to h s . ot h ta te Rub the potatoes while throug a sieve , add the
u b tter, next the eggs well beaten , the wine and sugar to sweeten
to taste. Serve hot without sauce .
STRAWBERRY CHARLOTTE .
i u t of uart ers of One q ar mi lk, yolks of six eggs , three q a cup of . a i sugar, flavor to taste Sc ld the m lk , beat the eggs and
sugar and stir into the milk , and cook u ntil it thickens , taking
a n t of care th t it does o crack . Place slices sponge cake in a i su glass dish , then a layer of ripe strawberries spr nkled with
a on t he gar ; ( little wine poured cake is an improvement, but
r of h not necessa y) another layer of cake . then another berries wit
n sugar . Whe the custard is cold , pour it over the cake and ff berries . Beat the whites of the eggs to a sti froth , add sugar
and put over the top , and decorate with ripe strawberries .
CHARLOTTE RUSSE .
of n o f The whites three eggs , three tablespoo fuls sugar , one f n i o o e of . half pi nt cream , glass sherry wine Beat the wh tes
o f n u u . the eggs to a stiff froth , add three tablespoo f ls of s gar
K eep the cream sti ff with a wheel - egg- beater and sweeten to r taste . Then beat the c eam and egg together, adding the wine n to flavor . Bake two loaves of sponge cake i n jelly cake ti s ,
n w f or havi g one t ice as thick as the other, using the thin cake
’ the bottom of the Charlo tte Russe ; cut a circle an inch wide
n from the outside of the thick cake, and place upo the other
n fill D m cake : the with the above mixture. ia ond shapes cut 4 6 M ARGERY D A W I N T H E KITCHEN.
o ut h from the center taken , will ornament the white filling and som Cly .
ORANGE P UDDING .
of on e - One cup sugar, half cup of rolled crackers, two eggs ,
- on e n o n e of m one half tablespoonful of butter, ora ge , quart i lk grate the rind and squeeze the juice. Bake l ike a custard , an d serve cold .
ORANGE PUDDING .
n on e Slice four sweet ora ges , having previously pared them ,
of m on of u t wo u of quart ilk , e cup s gar, tablespoonf ls corn l of starch , and the yo ks three eggs . Scald the milk , and just
it - in as comes to boiling, add the corn starch mixed a little cold m the i ilk , and sugar an d eggs thoroughly beaten boil unt l well
. u a thickened When cold, po r over the sliced oranges . Make f of f n o o . meri gue the whites three eggs , and a small cup sugar th i on e t . Spread pudding, and ornamen w th sliced oranges
PHILADELPHIA PUDDING .
of m e m n a One quart ilk , twenty swe t al o ds , ten bitter lmonds , r h five tablespoonfuls of ice flour, sweetened to taste . Blanc a o the lmonds and chop quite fine , put them i nt th e milk , and
it o let just b il , then stir i n the rice flour mixed i n a little cold
bOil i milk , and let it hard two or three mi nutes . Pour nto a
it t he o f pudding dish , and let get perfectly cold . Beat whites
hr s t o i f ioth c O I I t ee egg a st ff , and h op the top i n pi eces the t of se . S eiv e size an egg, and i n the oven until Slightly brown with sugar and cream .
APPLE SAGO PUDD ING
and Pare and core about six tart apples , place them in a
of u pudding dish , fill the centre the apples with s gar, grate the
of on e f ew n o f ri nd lemon over them , adding a thi slices the
n o one of on e lemo . P ur quart boili ng water over teacup of
a it s go , and let stand an hou r, then pour over the apples , and
. . h bake about one hour slowly Serve wit sugar and cream . 4 PUDDINGS A N D DESSERTS . 7
APPLE TAPIOCA PU D DING .
t on e on e - Six tar apples , one cup of tapioca , and half cups Of
of tepid water, one large cup sugar ; pare and core the apples ,
in cut them quarters , Slice them , or leave them whole , as pre ‘ o in ferred . Wash the tapi ca , and soak three hou rs the tepid
a t he water, stir the sugar with the tapioc an d pour over apples , which haVe been p u t i nto a greased puddi ng dish . Bake about t wo hours . Serve with cream sauce i s not necessary .
HASTY PUDDING .
fl u r of . 0 Seven teacups milk , th ree eggs , six tablespoonfuls of ' t ix f a n i . P u s o o and a l ttle salt cups milk i n kettle the range ,
an d i on e beat three eggs well , stir nto cup of cold milk , add the
' w i m k o u flour and salt, beat ell together and stir nto the i l the it e l range j ust as b gins to boil ; boi five mi nutes, taking great
"
, care lest it scorch . Pour into greased cups to mould . To be
nd or a . eaten either warm cold , with sug ar cream
'
- D CORN STARCH PU DING .
of - t wo One quart milk , four tablespoonfuls of corn starch ,
h f s L t t o f o . e ir in . S t eggs , a pinc alt the milk come a boil a
of - l in l small cup sugar, and the corn starch wel mixed a ittle
l e n cold milk , stir i n two wel beaten ggs . Flavor with lemo or u h h vanilla to taste, po r into moulds , and serve wit cream , whic is i mproved bV being whipped .
ON E - E G G BREAD PUDDING .
o u u of w u One egg, two teas po nf ls of flo r, three bro n s gar , one of pi nt of milk , a li ttle salt, slices bread and butter. Place some very thin slices of bread and butter in a small pudding d l B r ak ' t h . e e ish unti three parts full egg i nto a basin , beat w it u ith the sugar, add the flo r, and pour slowly into i t a pi nt
a . and Of milk , add a little s lt Pour this custard over the bread, bake about half an hour A handful of currants may be added
D ELMONICO PUDDING .
erv n t One quart of milk, four eggs , (res i g the whi es of w 4 8 MARGERY D A IN THE KITCHEN .
a u o f - three t blespoonf ls of sugar, two tablespoonfuls corn starch ,
o ne o o . cup of concentrated c c anut , a little sal t Put the milk i n a basin over boiling water to scald m ix the corn - starch i n a little cold milk ; beat the eggs and sugar and stir all i nto the
a nd o boiling milk , add the cocoanut, pour the whole i nt a pud I Vhi t he i n . di g dish p whites of the three eggs very st ff , add
of u t hree tablespoonfuls s gar, flavor to taste . Spread this h m eri ngue over the pudding . and brown slig tly . Serve either
o hot r cold . D LEMON P U D ING .
u - s m oot hl v Three ro nding tablespoonfuls of corn starch , mix
o ff u s in a little c ld water. Add to this by degrees three co eec p of boiling water, two teacups of sugar, the juice and grated rind t wo on e o f u n of of lemons , teaspoonful b tter , a pi ch salt , three
all t o n beaten eggs . Stir ogether the range u ntil it thickens ,
d y butter a pud ing dish , pour the mixture in , and bake twent
o f w m i nutes i n a quick oven . The whites t o more eggs beate n f stif , with a l ittle sugar, Spread over the pudding , and return to l d the oven ti l slightly brown . This is better made the ay be
u i it - fore s ng, as is to be eaten cold . One half of this recipe m ade with t wo eggs makes a good sized puddi ng .
D D I N MOCK PLUM P U G .
’ of is One pint . fine bread crumbs , (stale baker s bread the
of on e of best, ) one cup raisins seeded and Chopped , cup mo
d M ix l l g a . a l l sses, add spices if esi red wel to ether and steam three hours .
SAUCE .
cu o n e - cu of One p of sugar , half p butter beaten to a cream ,
- u o f and steam over the tea kettle, two tablespoonf ls cream add ed and wine to taste , sti rring all the time .
GERMAN PUFFS .
T wo h , w eggs the ites and yolks beaten separately , two cups of o f milk , two cups flour, a little salt . Sti r the yolks i n the
. milk Add the whites and flour alternately . Heat the gem
H E 50 M ARGERY D A I V I N T KITCHEN .
CREAM SAUCE .
of - of o ne one One cup sugar , one half cup butter, egg, table t o . v a of . spoonful flour Beat all together a cream , add either i . in nilla or lemon flavoring Set i t over boiling water , st rring
of about a pint boiling milk ; do not stop stirring , and serve
when as thick as rich cream .
- FAIRY BUTTER.
of - of u One cup white sugar, one half cup b tter, the white of
g l l t and one eg a . ’ beat together until very ligh creamy Flavor U C or n wi th brandy , wine, utmeg.
S A L A D S
SALAD D RESSIN G .
Beat the raw yolks of three eggs with on e tabl espoonful of
- u of one sugar, add one half teaspoonf l mustard , tablespoonful of
on e ul on e v in e butter, teaspoonf of salt, and tumbler of g
on Set the i ngredients i n a basi n the range , stirring constantly
of until it thickens . Add one tablespoonful sweet cream if you hav e i t
D . SALAD. RESSING
Y of on e n u olks two raw eggs , tablespoo f l of m ustard , two
a f f u f on e - o . one t eas oon l o te spoonfuls salt sugar, half teaspoon p u
- f on e o . ful white pepper, one bottle salad oil , half cup vi negar
on Mix the eggs, spices, salt, and sugar, a platter and then stir
n w1t h t he oil u with a fork, beginni g , a few drops at a time, ntil
wa n thick , then Vinegar in the same y, the alternate Vinegar and oil ; i ; oil the oil thickens, the v negar th ins drop the faster as" i is you go on . It will be whiter if most o f the V negar stirred in
iS ' dCl iciou s at the last very rapidly. This , and good for chick SALADS 51
m m ix or . en , lobster other salads (So e prefer to in a bowl with a wheel egg beater. )
GR A ND U NION MAYONNAISE D RESSING .
an oil Pour into a stew p one tablespoonful of , two tablespoon
n fuls of flour wet with a little cold water, and four tablespoo
in - w fuls of Vinegar, pour about one half gill of boiling ater and
l u stir unti i t boils and looks clear like starch , place this pon the
of raw o ne ice to cool . Take the yolks fou r eggs , large tea
o f o n e o of spoonful salt , pint b ttle oil , mix thoroughly together.
t he is al l When the mixture placed upon ice cold , mix together ,
of rd o ne u of adding two teaspoonfuls made m usta , teaspoonf l
al l fine sugar, and cayenne pepper to suit taste ; mi x together i well , and add to the salad . This makes dress ng enough for four chickens .
CABBAGE SALAD .
O ne quart of cabbage chopped fine . One small tumbler of
V o f raw one inegar, the yol ks three eggs, tablespoonful of sugar
- o ne b of on e one half teaspoonful m ustard , ta les poonful butter,
P ut teaspoonful of salt . these i ngredi ents on the ran ge in a
t n u a basin , stirring constantly u n il it thickens ; strai thro gh on e sieve upon the cabbage , adding tablespoonful of cream , if i d i t . you have The above ress ng is very nice for lettuce, chop ped celery , or other salad where oil is not liked
H OT CABBAGE SALAD .
n in Two quarts of cabbage chopped fine. Take o e pint of v
o n e o ne - egar, tablespoonful of salt, half teacup of butter, p ut
w hot all but the cabbage into a farina kettle, and hen , stir i n
t wo l . eggs wel beaten Season with pepper, then stir i nto this the cabbage and let the whole come to a boil . Celery chopped it fine improves . H E N C H CK SALAD . i Take five chickens , bo l until very tender, leaving them i n
o ut in . the liquor to cool . Take them , and cut small pieces
f ut To one part of chicken take t wo o celery ; less will do . C 52 M ARG ERY DAW IN THE KITCH E N.
in the celery lengthwise, slice Off thin , and put it salted ice
d D ressin — water unti l rea y to mix . g The yolks of eight or
raw on e of o r te n eggs , large bottle salad oil , three four tea
of u spoonfuls m ustard , three teaspoonf ls Of pepper, six teaspoon
o f one - of m a fuls sugar, half cupful vi negar ; more if liked y be m . e u added Co mence by b ating the yolks ntil very smooth ,
f ew all then add the Oil , a drops at a ti me , beating the while , on l or wl either a platter with a si ver fork , i n a bo with a wheel
o il f egg beater. When the is hal beaten in , add the spices the l last ha f of the oil m ay be added faster. Just before serving
al l reserv mix the ch icken , the celery , and nearly the dressing ,
in t o . g a little to pour over the p Ornament wi th celery tops ,
fi f or fo olives and small radishes . This is suf cient rty persons w making t o large dishes.
- SWEET BREAD SALAD .
W hen the sweet - breads come fro m th e market sprinkle salt
u off pon them , leaving them until ready to use . Rinse with
m n cold water, throw the into boili g water, cook half an hour ,
u m ix of chop q ite fine, with either the salad dressings previous
l v . y gi en Select fine crisp , curly lettuce leaves, place a spoon of in or ful the salad upon each leaf, and arrange a salad bowl ,
a n or can u pon a platter. S lmo lobster salad be prepared and t h served i n e same manner.
LOBSTER SAL A D .
Boil the lobsters, take them from the shells, cut i nto small i Cu t o u . p eces. If y have not fresh lobsters use canned celery
f or t wo o ne of . as chicken salad , parts to lobster If lettuce is u se or l preferred i t fresh and crisp , breaking cutting into smal pieces, and mix with the lobster and salad dressing, (previously o f given) and garnish with celery or lettuce leaves, Olives , slices lemon , or hard boiled eggs .
A D VEAL SAL . l Boi lean veal until tender, chop quite fine , chop two or three h it t ard boiled eggs and mix with . Take cabbage or let uce SALADS . 53
on e be chopped fine, if liked good sized cucumber may also
and chopped fine added ; mix wi th salad dressing and garnish .
D SALMON SALA .
o n e Take can of salmon , drai n the fish , and pick i t to pieces ,
I em vin h o g all the bones and pieces o f skin . C op double the f o m ix . U se quantity celery , cabbage or lettuce , and with i t
diess in and r n h m in mayonnaise g, ga ish wit plenty of le ons cut
Slices or points . D FRENCH SALA .
l m an d Six nice ripe tomatoes , skin and s ice the , pare sl ice
o ne n i two large cucumbers , slice onio very th n , have some ten
l et t fice i in der crisp broken into small p eces , place these layers i n a salad bow l and pour over them mayon naise dressing . The
u m l tomatoes , c cumbers and onions may be cut into s al pieces mixed with the dressing and served the same as sweet - bread salad . T A ZP O T O SALAD .
C ut or i nto small square pieces, si x eight cold boiled pota
o ne t wo of n toes, add or tablespoonfuls fi ely chopped onion ,
on e of (omit if preferred), teaspoonful cho pped parsley , over o ne of these pour teacup vinegar, let i t stand two or three hours
off V w n or pour the inegar, and mix ith salad dressi g, one two hard boiled eggs chopped , may be added .
IFOM A T O SALAD .
n Take round , smooth tomatoes , ski them , make a cavity i n
of h I I I the top eac , and lay the cavity a spoonful of the mayon n dI essin O II t aise g, and lay each tomato a crisp , curly let uce
or and leaf, cut them round the centre , lay the round side down , with the dressing laid o n the flat side o f each piece .
D ASPARAGUS SALA .
e or m Boil asparagus i n salt d water, stea until tender , remove
u on . caref lly , laying the tops the same way , serving a platter
an d of Prepare a dressing of oil , pepper salt , with a sprinkle 54 M ARGERY D A w IN TIIE KITCHEN.
u Vi negar. Put a large spoonf l of this dressing upon each plate
o n which the asparagus is served . Some prefer the asparagus
it u . cold, boi ling early and laying it pon ice
I C E C B E A M S ETC ,
I CE CREAM .
o ne of t wo One quart of cream , quart milk , eggs, one pound
f t wo f m o o . sugar, teaspoonfuls vanilla Scald the ilk , sugar u set a and eggs together ntil i t thickens, strain and side until
cold . Whip the cream and beat i nto the custard thoroughly ;
n ot add the vanilla , and freeze. If sweet enough add more
of sugar. Equal parts vanilla and lemon extract make an ex l cel l ent f avoring.
WHITE I CE CREAM .
s of o ne of m on e Two quart cream , quart rich ilk , pound of
t wo r o . sugar, whites of eggs , lemon vanilla to taste Beat the e sugar and eggs tog ther as for cake , mix with the cream , and i whip i n a large bowl with a wheel egg beater ; add the milk
u . grad ally , flavor and freeze I CE CAROMEL CREAM .
on e m of Three pints of brown sugar , quart of ilk , two quarts
o Ver an d t cream , put the sugar the fire i n an iron Spider, stir un il
it - n ot becomes a liquid , taking care that i t does burn ; then turn
d w u into the spi er ith the melted s gar, gradually , the milk ,
which must be warm . It will curdle. Strain through thi n
l t wo m usli n and coo . Add the quarts Of cream which have it been whipped light, and is ready for the freezer
I CE CHOCOLATE CREAM.
T wo s on e of t wo one - quart of cream , quart milk , eggs, half ’ of on e cup Baker s chocolate, pound of sugar. Grate the choc ICE CREAMS . ETC . 5
m ix n o h . late fine, and i t i to a smooth paste wit a little milk S cald the quart of mi lk and stir into it the chocolate be at the
of t he yolks eggs , stir them i nto the milk , add the sugar ; let
r st I rrI n o . it boil two three minutes , g constantly lest it burn
it t wo t of When cold , beat i nto quar s cream whipped light with
t wo an d a wheel beater. Beat the whi tes of the eggs , stir them
not into the whipped cream aud custard . If sweet enough add
u . more s gar Flavor with vanilla, and freeze .
I E LEMON C .
o One pint of lemon j uice, four pints of water, one tablespo n
- c in t wo or ful of gum arabi dissol ved water, the rind of three lemons , the whites of three eggs , sugar to make sweeter than
M ix - lemonade. the lemon j uice , water, sugar, gum arabic and
f r the grated rind of the lemon . Just as it is ready o the freezer
D o i add the whites of the eggs beaten light. not stra n , but let t h f e rinds o the lemon remain .
LEMON SHERBET .
e o n e of o ne t Fiv lemons , pint sugar , quar of water, one table f W s of . in a o poonful gelatine Soak the gelati ne cup ater, boil
n l f o e o and t he el at I ne . cupfu water, dissolve g i n it When cold
i a nd e . add the sugar, water, gelat ne l mon j uice , and freeze
T an d ream his is light c v.
ORANGE SHERBET .
one in t wo of One quart of water, p t of sugar, tablespoonfuls
t en . gelatine , and the j uice of oranges Pour a cup of boiling
011 i o - water the gelat ne and when diss l ved and cold , m ix the
" o ran ge j uice and sugar with it ; strain an d freeze.
PINEAPPLE SH E R B E T
uiart s o f One quart of grated pineapple , four lemons , four q
of water. Mix the j uice the lemon thoroughly with the pine
a m pple and water, with sugar enough to ake it very sweet, and
t u rn into the freezer. w 5 6 MARGERY D A IN THE KITCHEN.
SI I E R BE T .
t he of on e m Boil in one quart of rich milk , rind le on , wi th
on e d of u w u t poun white s gar ; hen cool , p i n the freezer, and of half freeze it . Have ready the j uice fi ve lemons, and the
whites of three eggs beaten to a stiff froth . Add a little sugar a to the lemon j u ice. Add this mixture to the h lf frozen milk
an d f . i n the freezer , reeze solid
S FRO Z EN ORANGE .
d. Remove the peel , and slice as many oranges as may be require
T o each pound of oranges add three - quarters of a pound of
- a one . sug r and half pi nt of water, and freeze
FROZ EN STRAWBERRIES .
' a n ice ri e T ke , p strawberries, put them i nto a bowl and mash of them , addi ng plenty sugar, making sweeter than for the
e U is o u t . tabl ; let them stand ntil the j uice drawn , and freeze
h or . They are nice served wit cream , ice cream , as a water ice
R P E FRUIT F A P E S.
I n n u t Line a mould with vanilla ice cream . the ce tre p
r o r fresh ber ies , sliced peaches, other fruit. Fill up the mould
m v in l with ice crea , co er closely , and pack sa t and ice for half
u . u a an ho r The fr i t is better chilled th n frozen .
J E L L I E S A N D P R E S E R V E S
LEMON JELLY .
of on e n or One package gelatine, cup of lemo juice six lem
~ f D is on s t wo t wo o t . , and one half cups of sugar, quarts wa er
s o ne of olve the gelatine i n pint water, add the other three pints
D A w 58 M ARGERY IN THE KITCHEN.
L a y the empty ski ns i n cold water, strai n the j uice through coarse muslin upon the sugar , add the spice , pour the boiling i u a o n . water the gelatine, add sugar and j uice Stra n thro gh d I i n ot m . V e off flannel bag , squeezing , as i t wil l ake i t clou y p
n n s et d the ora ge ski s, close i n a ish and fill very full with the f wi . cut jelly , as i t shrinks i n cooli ng Next day each i n hal th
- all a pen knife, being careful to cut the ski n around before cut
r f o r a n ti n g through the jelly . A la ge knife dipped instant in hot water and quickly draw n throug h the j elly part cuts m ore
m n smoothly than a cold knife . Pile the i n a dish with gree
t o n l eaves around them . It is a much easier dish make tha
. can would appear at first If desi red , the oranges be served whole .
ORANGE A LA SURPRISE . Take fine oranges and cut them around the middle with a
ou t l sharp knife ; take all the pu p clean with a teaspoon , taki ng care not to tear them . Throw the empty ski ns i nto cold water u u d fill o . ntil y are rea y to fill them Take them , wipe them , h half the empty Skins with whipped cream , and the other alf
n T he with jelly made of the pulp take out. j elly can be left
of o r i the color the orange, colored a beautiful red with coch
in neal syrup , which is very pleasing contrast with the white
an o n o r cream . These c be set wine glasses small cups while i and in a . h rden ng After the orange ski ns have been filled , set
" t n the ice ches u ntil harde ed , serve either alternately jelly and
on o n or cream a napkin a platter , place together and tie with
r colored ribbons. The surp ise is pleasant when the ribbons are ff u . ntied This is a very e ecti ve dish and easily prepared .
R WHIPPED C EAM.
I nt of m one One p sweet crea sweetened to taste, teaspoonful
f in o or o . vanilla , ther flavoring Put the cream a bowl and h w l beat wit a heel egg beater unti thick , then sweeten and
. w T h t o flavor The cream ill beat better if cold . e whites of w or th ree eggs beaten to a stiff froth m ay be added; This makes D r a delicious dessert . ifferent jellies o fruit m ay be served with it. J A N D ELLIES PRESERVES .
OON SH I N E M .
This dessert combi n es a pretty appearance with a palatable
f or flavor, and is a convenient substitute ice cream . Beat the o f ff Whites six eggs to a sti froth , then add gradually six table of spoonfuls powdered sugar, beating for not l ess than thirty mi nutes , then beat i n about one heaping tablespoonful of pre
e cu of II serv d peaches cut i n tiny bits (or some use one p jelly). I serving pour i n each saucer some rich cream sweetened , and a on flavored with v nilla , and the cream place a liberal portion
t he . or of moonshine Bananas may be used instead of p eaches ,
. u h or jelly This quantity is eno g for seven eight persons .
LEMON HONEY.
- f u t wo n o ne t wo One hal po nd of sugar, ou ces of butter, egg, n f l l o o ne. P ut a lemons ; squeeze the j uice, grate the ri d these n di m or . i gre ents i n a saucepan , and si mer fifteen twenty mi nutes
GRATED PINEAPPLE .
on - Grate the pineapple a coarse grater, taking three quarters of a pound of granulated sugar to one of the grated fruit . Put
i o L t m the fru t and sugar i n a large jar r earthen bowl . e the r - u n o u emain twenty four ho rs, stirri g occasi nally , that the s gar m ay be entirely dissolved then p ut the fruit in glass cans with n a on e t o h out . cooki g , le ving about i nch of space at the p of eac , t he as frui t will swell . Pi neapple is delicious prepared in this
n f o r t wo or . man er, and has been kept perfectly three years It makes a choice sauce for puddings , and not being cooked it re tains the fresh fruit flavor. It can also be sti rred into ice cream , maki ng pineapple cream .
BRANDY TUTTI F R U I T T I .
As the seaso n for strawberries approaches take one quart of brandy and three pounds of crushed sugar and put them in a
o I Vhen three gallon jar with a small t p. strawberries are ripe prepare three pounds of strawberries as for the table an d put them i nto the jar wi th the brandy and sugar and three pou nds M G D A I V N . T H E K 60 AR ERY I ITCHEN.
a n more of sugar always add equal weight of sugar and fruit.
u be u This m st stirred gently every day ntil the jar is fil led ,
h i in and t e jar must be co vered a r tight . Add each fruit its
o t wo u n h of eac . seas n , or three po ds White cherries and red ,
- an d c u t in pineapple , oranges , apricots , peaches pared hal ves
w r . a e very s eet pl ums may be added If the plums tart, cook them . This must be kept i n cool place , and stirred gently every day until the jar is full . It must be covered air tight . d This is very nice serve wi th ice cream or as a sweetmeat.
This is a German recipe .
D BRAN Y PEACHES .
t of Selec fai r peaches and weigh them , have ready a kettle
l et m v lye , drop the peaches i n the boil ing lye , and the boi l lea
h m onl v or t wo l Off i ng t e a moment , when the peel wil rub
m u easily . Ski o t the peaches and drop them into cold water
ou t off or to cool ; take them and rub the Ski ns with the hand ,
n in r with a cloth , the lay f esh cold water until the syrup is
of u h of made . Take white s gar alf the weight the peaches ,
u make a syrup , cook the fr it twenty mi nutes , when done add l v . ha f as m uch brandy as you ha e syrup , use white brandy
ORANGE MARMALADE .
n of or of ran u Six pou ds sour Sicily oranges , six pounds g f lated sugar. Pare hal a dozen oranges as thi n as possible , only taki ng off the yell ow part ; boil this i n a large kettle of water
n d cut . n n an u til tender The strai the water off throw it away,
u t the peel i n ti ny narrow strips with scissors . C the oranges in halves through the middle, and with a strong teaspoon tak
al l ou t ou t i ng the j uice and pulp , and as they are taken , p ut them O II the sugar which has been p ut i n a large dish . Be care u t o . n ful throw away all the seeds Take the ora ge j uice, p lp
e t wen t ‘ fi ve and sugar , and let them boil i n a porcelain kettl y m in utes . After it has boi led fifteen min utes throw in the strips t he of peel . After boiling the remainder of required time, put i t i nto small jars or tumblers . J R ELLIES AND PRESE VES. 61
PRESERVED BLACKBERRIES.
of of Seven pounds blackberries , four pounds sugar, one pint of of Vi negar, make a syrup the sugar and Vinegar , put i n the
' l et an hou r ou t berries and them boil half ; skim the berries ,
i put them in small stone ja s . Boil the syrup u ntil thick and
u h v rich , and po r w ile boiling hot, o er the berries . Berries pre
in h e pared t is manner, k ep perfectly and are particularl y nice f r o pies .
C A K E S
n o n l a In maki g cake use v the best materi ls . Eggs will beat more quickly if cold . Grease cake pans with fresh lard as i t is o f a better than butter. Line the bott m o cake ti ns wi th p
. s u per Layer cake tins an d patty pans al o . Meas re the flour before sifting unless otherwise stated . Sift the baking powder or cream tartar with the flour.
I II m n r s u ixi g cake, first beat the butter to a c eam , add the fla gar and beat light, next beat i n the eggs, add the milk , the
if in voring and spices ; then the flour, and there is fruit, roll it an d the b flour sti r in last. If eggs are eaten separately add the whites alternately with the flour. o f If cake is baking too fast, take a square brown paper, and
l aI e u cu t off make a cap g eno gh to cover well the cake pan ,
I n of w the corners , lay a plait the middle each side fastened ith
it u a a pin . This throws p i n the centre, so th t the paper does i not touch the cake. Save the paper caps for next t me . If necessary to move cake while baking do so gently . Try wi th l m r l n it i . a broo splint o knitting need e , if do e w l not adhere
WH ITE MOUNTAIN CAKE .
on e of w One cup of butter, three cups of sugar , cup s eet milk ,
of u of four cups flour, whites of ten eggs , three teaspoonf ls bak
v . i ng powder , fla or with bitter almond R A I V N T H E MA GERY D I KITCHEN .
NEAPOLITAN CAKE.
- a of t wo One h lf cup butter, cu ps of sugar, one cup of sweet
t wo - o f milk , and one half cups of flour, whites five eggs , three
of u of teaspoonfuls baking powder . Take four tablespoonf ls the l of o f above mixture, add a smal bowl currants , a large bowl
one m ~ raisins, teaspoonful of cloves and cinna on each , one quarter
- - cu of on e . of a nutmeg , one half p molasses , half cup of flour
Rel l the fruit in flour bake i n a jelly cake tin . The tins should
h in i an d . be inch eep Bake the w ite mixture two t ns , spread d with jelly, placing the ark cake between the two white ones .
Frost the loaf .
LINCOLN CAKE .
- on e of One half cup of butter, two cups of sugar, cup sweet m of i ilk , three cups flour, one cup of rais ns , two eggs, two tea
u of . spoonf ls baking powder, flavor to taste
COCOANUT CAKE .
On e o f cup of butter, three cups sugar, one cup of sweet milk ,
of a whites six eggs, five cups of flour, one coco nut , grated , and
t he o f . milk the cocoanut, three teaspoonful s of baking powder
Stir the cocoanut i n the mixture and bake i n one loaf.
CALIFORNIA COCOANUT JELLY CAKE .
o ne One cup of butter, two cups of granulated sugar , cup of
on e - of an d on e - milk , and three fourth cups flour, one half cups h of corn starc , three teaspoonfuls of baking powder , whites of
- t . . eight eggs bea en light Bake in jelly cake tins , i n five layers
Grate with a coarse grater about two cocoanuts . (It is better if grated the day before using. ) For the above , make a frost h of ing of the w ites three eggs and sugar to make it quite stiff ,
d of n not har . Take first a layer of cake , th en a layer j elly, the i W I t h cing sprinkled the cocoanut , then a layer of cake jelly, and so O II lastly putting icing and cocoa n ut over the top and sides of the cake . E CLAY CAK .
' - l of One ha f pound butter, one pound of sugar, one pound of
on e of a six on e flour, cup sour cre m , eggs , lemon , three tea 63 CAKES .
f of spoonfuls o baking powder. Sour milk can be used instead
m of o f . crea , by adding quarter a pound butter
- T R I G OI .C H CAKE .
- of of t wo on e - One half cup butter, two cups "sugar, and half of o n e k cups of flour, the whites five eggs, cup Of sweet mil ,
'
- three teaspoonfuls of baking powder. Take one third of this m i an d in - xture bake a jelly cake tin , (have the tins an i nch
t wo o n e deep), divide the remai nder i nto parts and color pink with syrup of cochineal to the other portio n add one teaspoo n
of n n - of on e n ful cin amo , one half teaspoonful cloves , tablespoo i ful of grated chocolate . Take the three cakes af t er bak ng and
n place the white one at the bottom , the the brown , and the pink
n 1 l o e 0 1 top ; spread jelly between and frost the top . F avor the pink and white cake to taste .
X P E CELSIOR S ONGE CAKE .
- o f o ne - Three quarters a pound of sugar , half pound of flour,
n . i seven eggs . Break the eggs i to a cake bowl , leav ng out the whites of t wo add to t he eggs the grated ri nd of a lemon and
f u - u o . three teaspoonf ls j ice Take the sugar, and one half tum
f l u bler o cold water and boi nti l clear . Pou r this hot syrup over the u n beaten eggs i n the bowl and beat with the wheel beater fifteen mi nutes , then stir i n lightly the flour sifted two or in three times . Bake square tins and frost with the whites left o ut for that purpose .
SPONGE CAKE .
- on e One pound of sugar , one half pound of flour, ten eggs , lemon , a pinch of salt. Separate the yolks and whites of the
u h eggs , beat the s gar wit the yolks , very light, add grated rind an d u f i of lemon j ice , beat the whites to a stif froth w th a pinch
in l and u . salt stir into the s gar and yolks Lastly , stir the wel
in n sifted flour as lightl y as possible . Bake a quick ove about twenty mi nutes .
’ D ROP SPONGE CAKE OR LAD Y S FINGERS .
- - l n on e . One ha f pou d of sugar, quarter pound of flour, four eggs
w n u f Sift i n ith the flour o e small teaspoonf l o baking powder. M D A w I N . 64. ARGERY THE KITCHEN
t o the Separate the eggs , beat the whites a stiff froth , beat yolks
a dd i and sugar together very light ; the wh tes , flavoring , and ’ fl F o r in lastly the our. Lady s Fingers they are baked long
e . narrow strips, and are nice frost d with chocolate icing
SENECA SPONGE CAKE .
' Three eggs beaten on e m in u te ; add one and on e - half cups of on e sugar and beat five min utes, one cup of flour and beat mi nute ; add on e - half cu p of cold water an d another cup of flou r with one teaspoonf u l of baking powder sifted thoroughly
t in u through it. Flavor to tas e and bake sq are tins .
A LMOND SPONGE CAK E .
~ o f on e o n e - h Whites of ten eggs, one goblet flour, and alf gob w of u o ne . t o lets s gar, teaspoonful of cream of tartar Bake i n h jelly cake tins . This will be muc lighter to sift the flour three ’ F r h - or u n . o t e a o ne fo r times as i n A gel s Food cust rd , half
o it an d pint of cream o r milk . B il sti r i n three wel l beaten
of on e of yolks , two tablespoonfuls sugar, teaspoonful corn i l in . n starch disso ved cold milk Bo l until thick . Whe cool
add on e - u of n d half po nd bla ched almon s chopped fine, saving
t he t ou t two dozen to decorate op. After putting the cream t o of on e between the cakes, ice the p with the white egg , a
of l n smal l cup sugar , and a very little bi tter a mond ; the orna ment with whole almonds i n rays from the center.
D POUN CAKE .
- Ound of u Three quarters of a pound of butter, one p s gar , one
u of n of o ne of on e po nd flour, one pou d eggs , glass brandy ,
t he u b nutmeg. Cream half flo r with the butter, add the randy an d n t he s utmeg ; beat yolk ligh t with the sugar, add the f whites beate n very light and the rest o the flour alternately .
m an d When thoroughly mixed add the crea butter flour, and
o beat steadily f r half an hour.
MEASURE POUN D CAKE .
' of of o n e o n e - l of One cup eggs , one cup butter, and ha f cups
- on e on e . u e sugar ; and half cups of flour Cream the b tt r , add
66 M ARGERY D A w IN THE KITCHEN
CHOCOLATE CAKE .
of t wo o f t wo C o f o n e One cup butter, cups sugar, ups flour,
of t wo - cup grated chocolate, thirds of a cup of sweet milk , fou r
s s n l o f egg , three teaspoonful of baking powder , one teaspoo fu vanilla . E CHOCOLATE CLAIR CAKE .
of u o ne o f One large cup s gar, flour, three eggs , three table s oon f u l s o f t wo of n p sweet milk , teaspoonfuls baki g powder . — in F i in cus a r - . l t d Bake two deep jelly tins l g . One half cup o f
o ne - a one on e - sugar, qu rter cup of flour, egg, half pi nt of milk .
the add When milk is boiling, the egg and sugar, and the flour
x . l t h F rostin or la mi ed smooth with water Boil unti ick . gf p .
One egg beaten separately, six tablespoonfuls of grated choco w h k i late , thicken it sugar, add a little mil , cook over boil ng water.
JENNY LIND CAKE .
T wo on e - of o ne of bp t t er o n e and half cups sugar , cup , cup of u f sweet milk, four c ps of sifted lour, five eggs , three teaspoon fuls of baking powder . Beat the whites separately .
PEARL CAKE .
of one i t wo One cup butter, cup of sweet m lk , cups of sugar , t wo u o ne of - cups of flo r, cup corn starch , whites of six eggs ,
u m l two teaspoonf ls of baking powder. Bake in s al loaves . N CIN AMON B UNN .
of One cup of butter, three scant cups of sugar, one cup
of u u of sweet milk , four cups flour, fo r eggs, three teaspoonf ls
w i m baking po der. Bake i n shallow t ns . When taken fro the
a h oven , spre d the top with butter, and sift over wit fine sugar m and cinna on .
SPANISH BUNN .
O ne on e on e on e pint of flour, pint of sugar, cup of butter, cup of sweet mi lk , fou r eggs , three teaspoonfuls of baki ng pow
der on e o f o f . , tablespoonful cinnamon , one teaspoonful cloves
Bake i n square tins and frost . CAKES 67
’ D ANGEL S FOO CAKE .
w of o ne - of The hites eleven eggs , and one half tumblers
of u on e granulated sugar, one tumbler flo r, teaspoonful of cream
n o e . of tartar, teaspoonful of vanilla Break the whites the
" of eggs i n a large cake bowl , add a pinch salt , and beat very
h a n lig t with egg beater. Sift the sugar once and sti r lightly
a into the beaten whites , add the v nilla , or other extract if pre
o a ferred, sift your fl ur four times , then me sure ; add the cream
an d an d i o tartar , sift once more sti r lightly nto the eg s and m r sugar . Bake fro fo ty minutes to an hour in a moderate oven .
A ti n with a tube i n the center is much to be preferred . D o
w n u u i not grease the tin , and hen taken from the ove , t rn ps de
n I I dow O a sieve to cool . Tins made purposely for this cake can be obtai ned . R o s r MORN CAKE.
’ This cake is made the same as An gel s Food and I S colored
u to suit the taste, with cochineal syrup , and bei ng a beautif l ’ t he pink , forms a pleasi ng contrast with white Angel s Food and black cake . S U N S H N E CAK E
t en Of o ne The whites of eggs , the volks seven , tumbler of
on e - of u flour, one and half tumblers granulated s gar, one tea
of of one on e spoonful cream tartar , j uice and ri nd lemon , or
- o ne of a. teaspoonful of lemon extract, half teaspoonful ammoni
o ne— Beat the yolks and half tumbler of sugar very light, beat in of the whites to a stiff froth , beating lightly the remainder an d the sugar ; then add the beaten yolks and sugar, flavor ;
in . stir the flour lightly , adding the ammonia last Bake i n a ’ t in . s u the same as Angel s Food , without greasing it Sift the
t in i gar once , and the flour four times . Turn the ups de down ’ to cool , as i n Angel s Food .
ENG L ISH \V A L N U T C A K E
O ne of t wo of one w cup butter, cups sugar, cup of s eet milk , fo ow ur cups of flour , four eggs , three teaspoonfuls of baking p
one der, cup of chopped English walnuts . Bake i n square tins , 68 M ARGERY D A w IN THE KITCHEN
in an d on frost , mark squares, place half a waln ut meat each piece . ’ MISS ELI Z A HORNER S C U P CAKE .
t wo of u of One cup of cream , cups bu tter , three c ps sugar,
of six on e of five cups flour, eggs, teaspoonful soda, (if sour
u if of ow cream is sed) sweet cream , three teaspoonfuls baking p
m a . der. If liked , raisins y be added
SNOW BALLS .
T wo of on e - of on e of cups sugar, half cup butter, cup sweet
of h n of milk , three cups flour, t ree teaspoo fuls baking powder,
u da whites of five eggs . Bake i n deep , sq are ti ns . The y fol
- lowing , cut i n two inch squares , taking the outside off so as to leave it al l white take each piece 011 a fork and frost upo n all l in n . sides , and roll fresh y grated cocoa ut This is a delicious ,
s as wel l a a novel cake .
’ D — 1 1 GARFIEL S WHI M S 88 .
of on e - on e of One pound sugar , half pound of butter, pound
six on e - of on e of flour, eggs , half pint sour cream , teaspoonful f on e o . n . soda, pound raisins Bake in patty pa s One glass of
brandy improves greatly.
K QUIC LOAF CAKE .
of cu o f on e on e - h of Three quarters a p butter, and alf cups
on e of t wo sugar, cup of sweet milk, three cups flour , whi tes of of eggs , three teaspoonfuls of baking powder, one w ineglass
f of m of . brandy, a half teaspoon ul ace or nutmeg, one cup raisins
IMPERIAL CAKE .
d o f u on e of - of One poun s gar, pound flour, three quarters a
of on e - of of pound butter , half pound almonds , half a pound
n of o ne t en Citro , one pound raisins , nutmeg, eggs, one wine l f o . h g ass brandy This cake will keep for mont s .
F I G CALIFORNIA CAKE .
of u on e - a cu of of on e One cup s gar , h lf p butter, cup flour ,
h cu - of of alf p of corn starch , half a cup sweet milk , whites three CAKES . 69
. t wo n eggs Bake i n jelly ti ns in a quick oven . Take o e pound
d - of on e cu of of almon s , three quarters a pound of figs , p seeded
n on e - n of I fin e raisi s , quarter pou d citron chop these ngredients l an d y together, mix with one egg and a small cup of wi ne , and t w ‘ spread between the o cakes.
D ELICATE CAKE .
On e of o f on e of cup butter, two cups sugar, cup sweet milk , o f of three and one half cups flour, whites five eggs, three tea
f n o . Spoonfuls baki g powder Beat together thoroughly, adding
n or l the whites last . Flavor with bitter almo d , vani la .
TUMBLER FRU IT CAKE .
of of on e of One tumbler butter, one tumbler sugar, tumbler
on e of —fl ou r molasses , tumbler of sweet milk , four tumblers , four
o ne of on e of on e eggs , pound raisins , pound currants , teaspoon f ul of - of soda , one teaspoonful of cloves , one quarter pound cit
of m o of on e ron , two tablespoonfuls cinna n , one glass brandy,
-m nut eg. D D WE ING CAKE .
on e - cu o ne cu One half cup of butter, half p of sour cream , p o f m u of brown sugar , one cup of olasses , two eggs , two c ps
f of - a flour, a half teaspoon ul soda, one half cup of br ndy , one n t wo of of utmeg, teaspoonfuls cinnamon , two cloves , four
’ of n o ne of pounds raisi s , two pounds of currants , and pound
r . citron . Bake in one loaf about th ee hours i n a moderate oven
WHITE FRUIT CAKE .
of of u One cup butter, two cups s gar, three cups of flour, one
o f half cup of m ilk , whites eigh t eggs , one wineglass of b randy ,
' on e - u of o f - u of q arter a pound citron , one half po nd blanched
- on e o f . . almonds , quarter pound cocoanut Slice citron almonds and cocoanut very thin and ro ll in flour. If fresh cocoanut can not be obtained , desiccated can be used . 70 MARGERY D A w IN TIIE KITCHEN
BLACK CAK E .
- of of Three quarters a pound butter, one pound of sugar, one
of one o f d o n e pound flour, ten eggs , wineglass bran y , of wine ,
n of on e of of o e molasses, milk , four pounds raisins , two pounds
f n f of on e o , o e o d currants , pound citron teaspoonful so a i n
of n t wo the m ilk , one tablespoonful cinnamo , teaspoonfuls of
- f of on e o . cloves , nutmeg, one quarter a pound blanched almonds
an d w Stir th e butter sugar to a cream , add the eggs ell beaten ,
n d bra y, wine, molasses and milk , with the soda , then the spices
o in h and flour, reserving enough to r ll the fruit . whic is added
o r . l ast. Bake i n a slow oven three four hours
" — X HARTFORD ELECTION CAKE E TRA .
of of of Four pounds flour , two pounds sugar, one pound butter . one pound of lard , two pounds of raisins , one pound of
n ew t wo n citron , fou r eggs , one quart of milk , heapi g teaspoon
of u fuls mace fo r n utmegs , half a tumblerful each of wi ne and
- I I I of v east . brandy , one pi nt home made the morning cream
a h the butter an d l rd , an d w en very light , add the sugar, mixing h of it a nd well , then take a little less t an half , rub well into the
. a flour After well warming the flour, add the milk blood W rm , r and the yeast . Mi x tho oughly , and let it stand where i t will
D no u . o t keep quite warm , ntil i t becomes very light disturb
risI n t he m ix it while g, beat eggs separately and with the re
in d r f h rt n in m a e o s o . the g, adding spice, wine, etc Mix well , n let i t rise a second ti me . Next morni g when light, fill pans
- d u in i two thi r s f ll , putting a little at a t me, and dropping the in l fruit thickly, in ayers , to prevent its sinki ng. Bake i n a
w . of n slo oven Observe all these directio s .
F or of on e a the yeast, boil a small handful hops i n qu rt of w hot ater, and strain through a sieve , pour boiling over the flour
add of enough to make a thin batter. When cool , half a pint
n l et n distillery yeast, strai agai n and i t sta d u ntil it is very l ight and foamy . Make the yeast the day before you wish to m ake the cake . CAKES . 71
M BL E GOLDEN J U s.
o of on e of t wo The y lks eleven eggs , cup butter, cups of s on e - cu of h n ugar , half p sweet milk , t ree teaspoonfuls of baki g
a n d on e - u u of fl powder, two q arter c ps our, making nearly as f a sti f s pou nd cake. Bake i n thi n cakes i n square tins or i n a
‘ n . n a d t o w dri ppi g pan Whe b ke , moisten the p with s eet milk , hot . Ou t t h while , and sprinkle with sugar from e ti ns i n small s quares . JUMBLE S
of u on e of u t wo o f One p ound b tter, pound s gar , p unds o
n o f flour, th ree eggs , in e teaspoonfuls water, three teaspoon
' l bak in owder an d fl t o g p , , . H d t fu s of salt avor taste an le ligh ly , i in roll th n , and bake a quick oven . These j umbles are very n m or . ice , and will keep two three onths
ALMOND COOKIES .
t wo u u a cu of o ne - One egg, c ps of s g r , one p butter, half cup o f h - of water, wit one hal f teaspoonful soda dissolved therein .
M ff u n . ake them quite sti with flo r, roll thi When in the tins r a e dy to bake , wet with lemon j ui ce , sift sugar over them , and l ay upon each cooki e t wo almond meats previou sly blanched d n d d. n an a halve Flavor with grated l emo peel bake quickly.
LOVE K NOTS .
of u u o ne cu of Five cups flour, two c ps of s gar , p butter, a
of a of t wo u piece l rd the size an egg, eggs , three tablespoonf ls f o f h t n o . sweet milk , alf a easpoo ful soda Rub the butter,
flour and sugar together fine , add the other ingredients, roll t n Cut n hi , in strips one i nch wide and five i ches long, and lap
a u n . cross i n love knots , and bake i n a q ick ove
N E W S Y EAR CAKES.
n an d o n e - Seve pounds of flour, three half pounds of sugar, o ne - u on e t eas oo n f u l of and three fourth pounds of b tter, p i soda , n e o e ounce of caraway seed . M isten with enough tepid water
u t to roll o . 2 D A w I N 7 MARGERY THE KITCHEN .
GINGERBREAD .
O ne of o ne on e - o f o n e pint flour, and half cups molasses , half cup of butter an d lard mixed t wo tablespoonfuls of sweet
t wo u of on e u milk , tablespoonf ls water , teaspoonf l of soda , one
of t wo t wo tablespoonful ginger, teaspoonfuls of cinnamon and
eggs . K ’ ATIE S GINGER SNAPS .
O ne on e of wn cu of pi nt of molasses , cup bro sugar, one p t wo u o f o n e lard , one cup of boili ng water, teaspoonf ls soda , u i o n e u o f fi teaspoonf l of g nger, teaspoonf l cloves , flour suf cient
in ou t . to roll Roll very thi n and bake a quick oven .
BATH GINGER SNAPS .
of n o ne of One large cup of butter, one brow sugar, sour
d t wo of in cream , two of molasses , one of lar , tablespoonfuls g . o ne ger , two of cinnamon , one of cloves , of soda, flour enough
n to mix soft. Roll thi and bake quickly .
BOLIVARS .
On e of short nin On e of cup g, cup of sugar , two cups molasses o ne on e cup of tepid water, one tablespoonful of soda , teaspoon
f n f o o e o . ful salt, tablespoonful ginger if desired Just flour
I enough to oll , and cut thick .
FAIRY GINGER BREAD .
of u of o ne i One cup b tter, two cups sugar, cup of sweet m lk ,
of - t of t wo four cups flour, three quar ers of a teaspoonful soda , teaspoonfuls of ginger . Beat the butter to a cream , add the sugar gradually , and when very light add the ginger, the milk
T u m i t he . i n wh ch the soda has been dissolved , finally flour d dripping pans upside own and wipe the bottoms clean , butter ‘ on I II them , and spread the mixture very thin them ; bake a mod
n i l s h crate ove until brown . W h le stil hot cut into quares wi t K a case knife and slip from the pan . This i s delicious . eep
in II in t . O a box Spread the pan as thin as a wafer, and cu t P A R OA L . the moment it comes from the oven . MISS
74 MARGERY D A w IN THE KITCHEN
D OMINOES .
H ave spon ge or plai n cake baked i n rather thi n sheets and
l o of cut i nto sma l blong pieces th e size and shape a domino , a
h u t he n . VV e trifle larger . Frost the top and sides frosti g is d t he har , draw black l ines and make the dots , with a small
h in o . f or brus , dipped melted choc late These are very nice ’ m d children s parties. The lines and dots can also be a e wi th d on w o r w n . thin pi nk frosting hite , hite ots . o pink frosting
BOILED FROSTING .
m w f One pint granulated sugar , oisten i th water suf icient to
L et u l dissolve it . it boi l nti i t threads from the spoon , stirring w of t wo in it often . Beat the hites eggs to a stiff froth , place a
n t he l deep dish , and tur boi ing sugar over them ; beat quickly unti l of t he right consi stency to spread over the cake ; this is ‘ w u as o . su fiicient f o rt o loaves . Flavor y like
FROSTING .
of on e of o ne The whi tes three eggs , pound powdered sugar,
P ut of a t a . half teaspoonful cre m art r, a li ttle flavoring the
of of whites the eggs i n a bowl with a little the sugar, and beat w m with a ire spoon to a froth , then add the sugar and the crea
m n con stan t l w tartar, a little at a ti e, beati g v until hen the frost i ng is dropped from the spoon the drOp s retai n their form ; h s n ot f i add t e flavoring. If th e qu anti ty of sugar given i suf
m u or cient add ore. This recipe is eno gh for two cakes . One two drops of boiling water makes frosti n g smoother f or the o u t Ob side coat. Pink frosting is very effective on some cakes . tai n the desired shade by adding to plain fros ti ng a f ew drops of cochineal syrup .
CHOCOLATE FR OSTI N G .
’ l t of Make p ain frosting, take par a cake of baker s chocolate , . I n i and in in t he break p eces, set an earthen dish oven to melt ; n ot k do let it coo . W hen melted, heat i nto the white frosting the m elted chocolate - U ntil yo u have i t a good chocolate (or sat i f t r s ac o . y) color Flavor w ith vanilla. q CAKES . "
D GOL EN FROSTING .
of t wo Take the yolks eggs , beat i n powdered sugar enough to make it the consistency o f ordi nary frosti n g ; flavor with
m is t o w le on . This frosting better use hen first made.
T N U FROSTING .
k r u o u . Ma e either plai n boiled frosting, sing a little less s gar
o u m If alm nds are sed , blanch and pound , or chop the very fine ,
f w m n usi ng about a hand ul of s eet al onds to the qua tity given . Hickory nuts can be chopped and used in same m an ner
COCHINEAL SYRUP .
on e n of n on e Put ou ce cochi eal i nto a bowl , pour over it and
- f L n o . et one half ounces aqua ammonia , stirring it well i t sta d
' S t wo or two days near the range, tirring i t th ree times . Then
Six of add On e - u of pour over i t ounces hot water, q arter pou nd
u on e u . s gar and medi um teaspoonf l cream tartar Mix well ,
’ strai n through a coarse m uslin , and bottle . A few drops is suf i fic en t .
C A N D I E S .
MOLASSES CANDY .
T wo u u of c ps of molasses , one cup of s gar, a pi ece butter the
P u t of a l . size small egg, one tab espoonful of glycerine these
t h t went ' o r m in i ngredients i nto a ke tle, and boi l ard y thirty
h i f e w I n of utes ; w en boiled th ck , drop a drops a cup cold water , w i and if the drops retai n thei r shape, it is nearly done, h ch
. will be when it is bri ttle ; do n ot boil it t oo m uch . Have pans ‘ o r bef ore t he C o platters well buttered , and j ust andy is p ured
- m on e u or . into the , sti r in half teaspoonf l of cream tartar, soda
' tter n n O I I t he t o as be If fla i g is desired , drop the flavori g p , i t ' 76 MARGE R Y D A \V I N T H E KITCHEN .
l t he . gins to coo , and when it is pulled whole will be flavored d Pull till as white as desired , and raw into sticks , and cut with shears .
MOLASSES TAFFY .
of t One cup of molasses , one cup sugar, a piece of bu ter the size of an egg . Boil hard , test i n cold water ; when brittle, pour i n thi n cakes O I I buttered tins ; as i t cools mark in sq uares with
o . the back f. a knife
B UTTER SCOTCH .
c u n u - f One p of brow s gar, one hal cup of water, one teaspoon
f ul of l . vinegar, piece of butter the size a walnut Boi about twenty m i nutes ; flavor if desired .
P A - N E UT CAND Y.
T wo on e of wn cups of molasses, cup bro sugar, one table f ne . o o . spoonful butter, of vinegar Put into a kettle to boil
u - u Having cracked and r bbed the ski n from the pea n ts, put
n them i nto buttered pans , and when the candy is do e, pour it
u over the nuts . C t i nto blocks while warm .
I I R E H O O U N D CANDY .
on e h on e Steep tablespoonful of orehound , (dried leaves) i n
of and on e n of on e half cup water strai n add pi t sugar, table spoonful of Vinegar. Boil without stirri ng, test i n cold water , a nd n off whe brittle pour i nto buttered pans , marking i n squares f o . while warm , with the back a knife
- P OP CORN BALLS .
T wo of on e cups molasses , cup of brown sugar, one table
' f u l s oon of o f . p vinegar, a piece of butter size a small egg Make
o corn . it the candy in a large kettle , p p the , salt it, and sift
u n o ed through the fingers, that the extra salt , and p pp kernels t may drop through . (It will ake four qu arts or more of corn
al l that is popped . ) Then stir the corn i nto the kettle that the i ' O I I i candy will take , heap t on buttered platters , make nto l ba ls . CANDIES . 77
A D V NILLA SUGAR CAN Y .
T wo of a - pounds granulated sug r, two thirds of a cup of water . on e - i cu of of o ne th rd p Vinegar, butter the Size an egg, table f t wo f o o . spoonful glycerine , teaspoonfuls vanilla Boi l all ex
w m or an cept the vanilla ithout stirring , twenty inutes half hour, till crisp , when dropped into water. Just before pouring u of da or pon platters to cool , add a small teaspoonful so , cream tartar. After pouring upon the platters to cool , pour the two
u teaspo onfuls of van illa over the t op . Y o can pull it beauti D it . off fully white raw into sticks the size you wish , and cut
or - with shears, into sticks kiss shaped drops, to suit the eaters . m If you can succeed i n keeping it a week, it will become crea y .
WINTERGREEN CANDY .
t he S a Make candy the ame as the vanilla , and fter i t i s poured u t he t wo n pon the platter to cool , drop over top one or teaspoo fuls of wintergreen essence to taste, and color pi nk by dropping
' a few drops of cochineal syrup either in the boili n g can dy or
I
n OI . o the top with the flavoring. Make into sticks kisses
FRENCH CRE A M CANDY.
of o ne of hot Four cups white sugar, cup water, flavor with vanilla ; put the sugar and water i n a bright ti n pan O II the
n u n ra ge , and let it boi l witho t stirri g, about eight min utes , and i f i t looks somewhat thick , test by letting some drop from the h m t he an spoon , and if it t reads re ove p to the table , taking a m a a of s ll spoonful and rubbing it gainst the side a cake bowl , an d an d l n u if creamy will roll into a bal between the fi gers, po r the whole i nto the bowl and beat rapidly with a large spoon or
i n u l m . s ot porce ain potato asher If i t boiled eno gh to cream ,
it one or set back upon the range , let it remai n two mi nutes or h it n n t oo . as long as i s ecessary , taki g care not to cook it muc
Add the vanilla (or other flavori n g) as soon as it begins to cool .
This is the fo u ndation for al l French creams . It can be made i Off or nto rolls and sliced , packed i n plates and cut i nto small
i . cubes , or made into any shape mitati ng French candies A 78 D A w E M ARGERY IN THE KITCH N.
f of pretty orm is made by coloring some the cream pink , tak as a ing a piece about large as a h zel nut, and crowding an
m a i on e l ookS ' like almond eat h lf way nto side , till it a bursting I w . n t oo m kernel orking should the cream get cold , war it .
PEPPER M INT CREAMS .
Make cream as previously directed , flavoring quite strong
' with essence of peppermint ; take off small bits and shape into
‘ round flat forms . E WINT RGREEN CREAMS . a Make cre m as di rected , flavor with wintergreen , color pink ~ m with cochineal syrup , and for i nto round lozenger shapes .
FRUIT CREAM .
t o F ren ch a fi s Add cream , raisins , curr nts , g , a little citron , chopped and mixed thoroughly through the cream while quite
r warm . Make i nto bars o flat cakes.
NUT CREAMS .
u r u or Chop almonds , hickory , b tte n ts English walnuts , quite
n fine, and mix i nto French cream , formi g i nto balls , bars or
flat cakes.
WALN UT CREAMS.
T f n f ake a piece o Fre ch cream the size o a walnut. Having n ot cracked some English walnuts, using care to break the meats ; place one - half of each nut upo n each s ide of the ball
n pressi g them i nto the ball .
PANACHE CREA M .
m n Make the French crea recipe, and divide i to three parts ,
on e o n e leaving part white, color pink with cochineal syrup , and t the hird part color brown with chocolate, which is done by just letting the crea m sof t en and stirring in a little finely grated on f chocolate . The pink is colored by dropping a few drops o
m an d heatin cochineal syrup while the cream is war , g it in . l it w . Take the hite cream , make a flat bal of it , and lay upon a D CAN IES . 79
an buttered dish and pat it out flat until about half inch thick.
n et d i If it does work easily p the hand i n alcohol . Take the
wa u pink cream , work i n the same y as the white and lay it pon
in t he ‘ sam e n the white ; then the chocolate ma ner, and lay ff . o upon the pink , pressing all together Tri m the edges
‘ n in i h cu t i or smooth , leavi g it a n ce square cake, t en nto slices l w sma l cubes , as you prefer . It is necessary to ork it all up as rapidly as possible .
CHOCOLATE CREAMS .
U se m i - French crea , and form it nto small cone sh aped balls
L a u l with the fingers . y them pon oiled paper to harden unti ’ ll o n e of a are formed . Melt cake baker s chocolate i n an earth en dish OI I small basi n ; by setti n g it in the e v en it will soon ' m n t h do o . ot el t ; let it cook To keep the chocolate , it is well
- w to have a hot soap stone, and place the basi n ith the chocolate
on e O II upon i t. Take the balls of cream at a time a si lver fork , pour the melted chocolate over them with a teaspoon , and when h k o t e . well covered , slip them fr m for upon oiled paper
COCOANUT CAKES .
T wo of on e- cu of i cups sugar, half p water, let it bo l till it crisps in off water , (or the same as French cream , ) take and stir till i t
n creams . One grated cocoan ut sti rred i n after the ca dy is beat " e en to a cream , make i n good sized cakes , but thin . Res rve
f of m about two tablespoon uls the crea , add a little cocoanut and
n an d enough cochi eal syrup to color i t pi nk , drop a little upon i l f . u ck v the center o the cakes Work very q else i t will cool .
CHOCOLATE CARAMELS .
o f o f m o ne of One cup grated chocolate , one cup olasses , cup u of brown sugar, one cup of milk , a piece of b tter the size a
in m . s all egg . Put all the ingredients a kettle to boil , adding
on e of . n tablespoonful glycerine, and boi l fast When early h n done add the c ocolate ; test it by droppi g i nto cold water, and whe n done pour into bu ttered pans . When cool mark into blocks with the back of a knife . T I N F R T HE I K R SU G G E S O S O S C OOM .
Never keep fruit in a sick room ; the sight of i t i s apt to l A d O I I . n essen the appetite for it orange delicately prepare , a
of OI I n b in bunch malaga other ice grapes, rought on a dessert
f ew r n plate wi th a g een l eaves , will form a tempti g and agree u r r able s p ise to the cap ricio u s appetite of an i n val id .
r is an Sago , p epared like a custard , then baked with apples,
excellent sick room p udding .
i i raw w Oysters are good for the s ck , espec ally , ( ithout Vine
f ew e . h gar, lemon j uice may be used , ) a very at a tim T ey are
r easily digested and ag eeable to the palate . i d Fresh tea should be made as often as the n valid nee s it ,
n o o r i and food drinks should rema n i n th e sick room , but
' should be kept i n an adjoini ng room o r ou t side of t he windo w
'
where they would be fresh and cool . The fevered atmosphere f o of . the sick room , passes readily into the composition food ’ IN V A LID S BI L L OF FARE .
B reak ast — f Oranges , oatmeal , j elly and cream , dry toast, soft
boiled eggs , cocoa. ’ L un c —A c h. t 1 1 M . o clock A . , tea , steamed cra kers , baked
sweet apples . — D in n r . e . on Chicken soup , oysters half shell , raised roll D essert — i a r Boiled rice w th maple syrup, mal ga g apes , wine of glass sherry.
T ea - o . M , ilk t ast with jelly, baked potato milk broth u er — A t i f ew . 9 f . S . o pp P M . A bowl delicate broth w th a
of or in f l bits stale bread , cracker dropped it, and a tablespoon u of wine added .
of Food for the sick should be the best quality, and neatly
and delicately prepared.
u Every meal Should be a s rprise, and the patient should be
left alone while eating, if possible .
Food should be made as attractive as possible, served i n the
h of h c oicest china, with the cleanest napkins , and the brig test of S ilver.
2 D A w 8 MARGERY IN THE KITCHEN .
X D T E A FLA SEE .
On e - o f flax seed one - of half pound , half pound rock candy , the of o j uice three lemons , the skins may be cut int small p ieces d ' an . t wo added Pour over this quarts of boiling water, and let it stand until perfectly cold . Strain before drinking; this is
m a . good for a cough , (more sugar and lemon y be added)
' F OR I -I OA R SE N E SS
W t wo f f fiot h t wo Beat the hites of eggs to a sti , add table
o f - spoonfuls sugar , a li ttle nutmeg, and one half pi nt of tepid
f n n ot e o . r water, the juice half a lemon If one qua tity does
lieve, prepare another C OUGH SYRUP .
On e t of one l e af pin boiling water, poured over pound of sugar when cold add one o u nce of wood n aptha and one half
u of ar rI c i an h D ose — Onetea o nce p ago s t r well d cork tig tly. u a n f r I ent l spoonf l three times day. If ecessary more q y.
F O CURE R A FELON .
T wo drach m s of gu m ammoniac dissolved I n on e ounce - of " ‘ B i th i in i i a . e t n e t lcohol nd fi nger p a line cloth , a n d ke p con
’ ' st a tl ' W i e t n A dd m p y wet th th sol u io . ore alcohol if necessary. G u m ni c I s a u m r ( ammo a brown g . ) T his has been t ied very
successfully. CHOLERA INFA- N TUM
‘ Steep One teaspoonfu l each of ground cinnamon, cl Oves and
' allspice in a littl e water. Then stir i n enough gro u n d flax seed
On e ~ as o n f Of n f a with te p o ul bra dy , to make a sti f batter ; spre d
o n of i on it of this thi n pieces musl n , and lay the p the stomach f h and small o t e back .
H OP BITTERS .
h of of A double andful hops , same quantity dandel ion roots
nd d n e - o f buclru on e - of a yellow ock, o half ounce , fourth ounce '
- t wo o ne u of il d . mandrake , fo rth ounce w cherry bark Pour
of Or quarts water over all but the hops , and let si mmer four ‘ G C SU GESTIONS FOR THE SI K ROOM. 83
r or five hours , then add the hops , and let all simme an hour
— - t wo . f r D se I o . II 1 alf Then strai n and it will be ready o use . O e n f f r fi awi eglass u l be o e each meal . (Suf cient water should be
o I added to make t w quarts . A little sp rI t s can also be added to keep it. )
SAGO JELLY .
o n six e u sa e One quart f boili g water, tabl spoonf ls of g , six of u t o st irrI n all tablespoonfuls s gar, boiled a jelly , g the time ;
O I I flavor with vanilla , n utmeg cinnamon . Pou r it into a mould or cups and eat cold with cream .
PANADA .
e . on e or Tak four crackers , break them into a bowl Add t wo of l on e or tablespoonfuls sugar, a sma l bit of butter, two
'
f whisk v On e - tablespoonfuls o y. Pour o er the whole half pint
of n . boili g water, and grate over it a little nutmeg
- ARROW ROOT CUSTARDS.
o n e of n one Boil pi nt milk , and while boili ng stir i to it table
of - k spoonful arrow root, mixed smooth with a little col d , mil , i O I I u add a l ttle salt and let it boil three four mi n tes, and then m let i t cool and add two beaten eggs , sugar and nut eg to taste . al l t he he R eturn to the range , and stir time till it boils t n pour i nto custard cups .
BAKE D MILK .
Bake two quarts o f fresh milk in a moderate oven eight or l ten hours in a jar. Cover the jar with white paper tied we l l over the top. When baked , it wil be as thick as cream , and can be used by v erv delicate persons .
T o CHECK A COLD .
n s e As soo a you feel that you hav taken cold , fill a glass half
of of full water, drop i nto it six drops of spirits camphor, stir i t and take a dessertspoonful e v ery twenty minutes. This is re
n m arkably successful if taken according to directio . 84: R D A I V I N T H E E M ARGE Y KITCH N .
S U N D R I E S
F O R N COR ING BEEF .
ut I I d C and pack the beef i n a barrel . FO one hun red pounds
Six of t wo of - o n e of take pou nds salt, ounces salt petre, cup
or - n s fficren t molasses , ( one half pou d of sugar, ) put them i nto u l water to cover the beef. Boi the brine, and ski m until clear,
l l on and pour over the beef whi e sca ding hot. After e week it will be ready for use.
FRENCH M U STARD .
u n of u one t abl es oon f ul of a Fo r tablespoo fuls m stard , p sug r, on e t u of on e a of o on e - easpoonf l salt, te spoonful ci nnam n , half
of l on e - o ne teaspoonful c oves , half teaspoonful black pepper , h of fl alf teaspoonful our, vinegar enough to cover, making i t
u m 011 q ite oist. Mix all together smooth , and p ut i t the fire,
t d ad o n w . d or t o t letting it come to a ,boil Af er it is col , e able f spoonfuls o salad oil and mi x thoroughly .
LE M ONADE .
T wo OI I l large , j uicy lemons , three smal er ones , one large cup
of su a r t . r g , and one quar of ice water Ripe strawbe ries mashed nd or f a . added are very delicious , grated pi neapple, if pre erred
G UAVA JELLY P UNCH .
’ One SOI I I I OI I l em o n uice t wo part of (lime j ), parts of sweet a (guava jelly and white sug r dissolved in boiling water), three i old of . s parts of strong ( rum), four parts weak (water) Thi s old a very recipe.
GING ER CORDIAL .
O I I Four pounds of red white cu rrants, eight ounces of gi nger
u of bit t rr on e - a u of al root, two o nces almonds, h lf o nce sweet
m h m of . onds , t ree le ons sliced , one gallon whisky Mash the SUNDRIES. 85
‘ u . t c rrants , cut the ginger into small pieces, crack and spli the
. O t: nuts Pour the whisky ver these i ngredients , and le i t stand t en a t hen it off r f l e af d ys ; pour ca efully , add four pou nds o
u e . s gar, and b ttle it
SARSAPARI LLA S YR U P.
- of a twO a of One half pound Spanish sarsap rilla, boil in g llons m water four hours . Add enough water to ake on e gallo n ; i and s Of i then add e ght pou n ds of sugar , five ounce tartar c
m ix t w I I u n d c o o n a t . a id , thoroughly, boil three mi tes bo tle
' ' Pu t t W o t ablespOonf u l s o f the s yrup in two thirdsof a glass A d n m d a d r . I ce . W of water a little soda , d ink hile foa ing
G FINE COLO NE WATER .
n t o of e w . Oil of lemo drachms , oil ros mary two
' of l oil t wo ra m I Oil Of avender one drachm , of bergamot d ch s,
' ' ‘ I oil of of rosesil -t W o cinnamon ten drops, cloves ten drops , oil
m r P u t all drops , tincture of usk eight d ops . these oils into a
of r e hard for quart the best alcohol , co k tightly and shak a few
m I m r . u i nutes . It p oves by age If you wish i t stronger se less
' I
t I it . alcohol . Good ; y
F OR Y RECIPE EAST . f l b o w . One ounce of hops , one pint corn (yellow) light y ro n ed
I se ai at el I I I a of wateI . m i tes th Boil each p y one qu rt twenty mi , en T wo of d in h strain through a cloth . quarts potatoes boile alf of w a r u I a on e t of r a gallon ater, w shed th o gh sieve , eacup suga , u L et n in t wo t half a teac p of salt . it cool and the put yeas
D o no t k L et it t . C t cakes . stand over nigh and bottle or Oo
da tightly until the next y.
D TOOTH POW ER.
- f One - fourth of a pOu nd precipitated chalk, f a z of pound of pulveri ed orris root , one ounce
in t r I n Mix al l together and flavor wi th w e g ee .
SOMETHING WO R T H KNOWING
a k the l s o f The great annoy nce of those ba ing pies, is os the
' ' I I of t he m ‘ u t t I ies rich syrup j uicy pies , which not only inj ures p b 86 MARGERY DAW IN THE KITCHEN.
T o the patience of the housekeeper. prevent this , take a strip one i u of muslin nch wide, and long eno gh to go around the
in pie and lap . Wet the cloth cold water, and lay i t around the pie , half upon the pie and half upon the plate, pressing it
the n either side. When pie is take from the oven , remove the
l h u . . c ot . This is a s ccess Try i t
P I E - P I E COLLEGE HILL PLANT .
Stew and strai n th rough a colander sufficie n t pie - plant to fill
i i - t n f r ‘ a large coffee cup . (It w ll requ re more pie plan tha o an or
in r d a . u y pie ) Return the strained p lp to the range , take one
n of - in heapi g tablespoonful corn starch , mixed a little cold
-
t of. wa er, and stir i nto the pie plant. Beat the yolks three eggs , i of . with a large cup sugar , and stir well nto the mixture Bake
i of of with one crust, and cover w th meringue made the whites the eggs
E I HT A D M E A R E W G S N SU S.
ne and O quart of flour weighs one pound one ounce.
' r One pi nt soft bu tt e (well packed) weighs on e pound .
n Two teacupfuls of granulated sugar weigh s o e pound .
- t A common si zed umbler holds on e half pi nt. r Fou t eacupfuls equal one quart.
- Four tablespoonfuls are equal to o ne half gill .
Six t een ounces make one pound .
- n - A common Sized wi neglass holds o e half gill .
n One tablespoonful of granulated sugar weighs o e ounce .
T wo of or nreal o ne teaspoonfuls flour, sugar, , equal table n spoo ful .
'
f on e . O ne tablespoonful of so t butter, weighs ounce
of an t wo . Soft butter the size egg, weighs ounces
u - f Eight tablespoonf ls of li quid equal one hal tumbler. T wo tablespoonf uls contai n a flui d ounce
Four gills make one pi nt. on e T wo pints make quart.
PoI I r quarts make on e gallon .
n Ten m edi um sized eggs weigh o e pound .