Chapter XVI: Part 16

This is a good dish for a family tea as well as for invalids.

UNLEAVENED BISCUIT, OR WAFERS. ✠

Mix good, dry flour to a stiff dough with milk; salt, and roll out thin. Cut into round cakes and roll these again almost as thin as letter-paper. Bake very quickly.

They may also be mixed with water. These are very simple and palatable, and go well with all kinds of broth, especially oyster-soup.

DRIED RUSK. (See _Bread_.)

BEEF STEAK AND MUTTON CHOPS.

Choose the tenderest cuts and broil over a clear hot fire with your wisest skill. Let the steak be rare—the chops well-done. Salt and pepper, lay between two _hot_ plates three minutes, and serve to your patient. If he is very weak, do not let him swallow anything except the juice, when he has chewed the meat well.

The essence of rare beef—roast or broiled—thus expressed, is considered by some physicians to be more strengthening than beef-tea, prepared in the usual manner.

SANGAREE OR PORTEREE.

One-third wine or porter mixed with two-thirds cold water. Sweeten, grate nutmeg on the top, and ice.

Serve dry toast with it. Taken hot, it is good for a sudden cold.

WINE WHEY.

1 pint boiling milk.

1 large glass pale wine, poured in when the milk is scalding hot. Boil up once, remove from the fire and let it cool. Do not stir it after the wine is put in. When the curd forms, draw off the whey and sweeten.

HERB TEAS

Are made by infusing the dried or green leaves and stalks in boiling water, and letting them stand until cold. Sweeten to taste.

Sage tea, sweetened with honey, is good for a sore throat, used as a gargle, with a small bit of alum dissolved in it.

Catnip tea is the best panacea for infant ills, in the way of cold and colic, known to nurses.

Pennyroyal tea will often avert the unpleasant consequences of a sudden check of perspiration, or the evils induced by ladies’ thin shoes.

Chamomile and gentian teas are excellent tonics taken either cold or hot.

The tea made from blackberry-root is said to be good for summer disorders. That from green strawberry leaves is an admirable and soothing wash for a cankered mouth.

Tea of parsley-root scraped and steeped in boiling water, taken warm, will often cure strangury and kindred affections, as will that made from dried pumpkin-seed.

Tansy and rue teas are useful in cases of colic, as are fennel seeds steeped in brandy.

A tea of damask-rose leaves, dry or fresh, will usually subdue any simple case of summer complaint in infants.

Mint tea, made from the green leaves, crushed in cold or hot water and sweetened, is palatable and healing to the stomach and bowels.

MINT JULEP. ✠

Some sprigs of green mint, slightly bruised in a tumbler with a teaspoon. Put in a generous teaspoonful of white sugar; add gradually, stirring and rubbing lightly, enough water to fill the glass three-quarters of the way to the top. Fill up with pounded ice; stir hard; pour into a larger glass that you may shake up well, and put in two tablespoonfuls fine brandy.

This is called a “hail-storm julep.”

EAU SUCRÉ. ✠

Dissolve three or four lumps of loaf sugar in a glass of ice-water, and take a teaspoonful every few minutes for a “tickling in the throat,” or a hacking cough. Keep it ice-cold.

A simple, but often an efficacious remedy.

THE NURSERY.

All food intended for infants should be very thoroughly cooked. The numerous varieties of farinaceous substances—biscotine, farina, rice-flour, arrowroot, etc., however nourishing may be their properties when rightly prepared, are harsh and drastic when underdone. Unless you have a nurse whom you know for yourself to be faithful and experienced, always superintend the cooking of baby’s food. It can do no harm—it may prevent much—if you examine it every day to see that it is right as to quality and quantity. Do not aim at variety in this branch of your profession. Confine a child under three years of age to a very limited bill of fare. His stomach is too delicate an organ to be tampered with. Let milk—scalded or boiled, as a rule—be the staple, mixed with farina, barley, or something of the sort. Let him munch Graham bread and light crackers freely. Remove far from him hot bread and griddle-cakes. When he has cut his carnivorous teeth, Nature says—“This creature wants meat.” And Nature’s supply is seldom in advance of the demand. If he did not need what the teeth are designed to chew, you may be sure they would not be given him. Grant him the novel food sparingly and with discretion as to kind. Rare beef and well-boiled mutton, tender roast or boiled chicken and turkey are safe. Withhold fried meats of every description. Do not let him touch veal or pork in any shape. Mince the meat very finely to save his digestive apparatus all unnecessary work. Mealy old potatoes—_never_ new or waxy—young onions, boiled in two waters; fresh asparagus, green peas, and dry sweet potatoes should suffice for vegetables, with, of course, rice and hominy. For dessert, once in a while, a simple custard, a taste of home-made ice-cream, rice and farina puddings, Graham hasty pudding; the inner part of a well-roasted apple, and, in their season, ripe peaches and apples, will not harm him, taken in moderation, if he be well and strong.

_Pare the fruit always._ The skin of an apple is as bad for him as a bit of your kid gloves would be; that of a grape more indigestible than sole-leather. Raisins—“skins and all”—are unfit for anybody to eat. Pulp and pits, they are poisonous for baby. Ditto, pickles, pastry, and preserves. Ditto, most kinds of cake and all sorts of fruit puddings.

Give him light suppers, and put him to bed early in a dark room. He will not grow better in a glare of artificial light than will your camellias and azalias.

Always see for yourself that his last waking thoughts are pleasant; that he shuts his eyes at peace with the world and in love with you; that his feet are warm, his stomach easy, and his body not overloaded with blankets and quilts; also, that the nursery is clean and freshly aired. These are better prescriptions for sound slumber than all the old wives’ fables of the excellent properties of that pernicious drug—Soothing Syrup.

FARINA. ✠

1 cup _boiling_ water.
1 cup fresh milk.
1 large tablespoonful Hecker’s Farina, wet up with cold water.
2 teaspoonfuls white sugar.
A pinch of salt.

Stir the farina into the boiling water (_slightly_ salted) in the farina kettle (_i. e._, one boiler set within another, the latter filled with hot water). Boil fifteen minutes, stirring constantly until it is well-thickened. Then add the milk, stirring it in gradually, and boil fifteen minutes longer. Sweeten, and give to the child so soon as it is cool enough.

You may make enough in the morning to last all day; warming it up with a little hot milk as you want it. Keep in a cold place. Some of the finest children I have ever seen were reared upon this diet. Do not get it too sweet, and cook it well. Be sure the farina is sweet and dry.

BARLEY.

It sometimes happens that milk disagrees with a delicate infant so seriously that it is necessary to substitute some other article of diet for a few days. I have known barley water to be used, in such cases, with great success.

2 cups _boiling_ water.
2 tablespoonfuls pearl barley—picked over and washed.
A pinch of salt.
2 teaspoonfuls white sugar—_not_ heaping.

Soak the barley half an hour in a very little lukewarm water, and stir, without draining, into the boiling water, salted very slightly. Simmer one hour, stirring often, and strain before sweetening.

ARROWROOT. ✠

1 cup of boiling water.
1 cup fresh milk.
2 teaspoonfuls best Bermuda arrowroot, wet with cold water.
1 _small_ pinch of salt.
2 even teaspoonfuls white sugar, dissolved in the milk.

Stir the arrowroot paste into the salted boiling water; stir and boil five minutes or until it is clear; add the sweetened milk, and boil ten minutes, slowly, still stirring.

If the child has fever, or cannot digest milk, substitute hot water for it. It is, however, a dangerous experiment to forbid milk altogether for an infant. I should rather diminish the quantity, putting in, say, one-third or one-fourth as much as the receipt names, and filling up with boiling water.

RICE JELLY. ✠

½ cup whole rice, well-washed and soaked two hours in a little warm
water; then added, with the water, to that in the kettle.
3 pints cold water.
1 small pinch of salt, put into the water.
Sweeten to taste with loaf sugar.

Simmer the rice half an hour; then boil it until it is a smooth paste, and the water is reduced one-half. Strain through double tarlatan, sweeten, and give to the child.

This is an admirable preparation for an infant suffering with weakness of the bowels. If there is no fever, you may put one-third part milk, boiled with the rice. Give a few spoonfuls every hour or half hour.

MILK AND BREAD. ✠

1 cup boiled milk.
2 tablespoonfuls stale Graham bread.
A very little sugar.

Crumble the bread into the boiled milk, sweeten, and when cool enough, feed to the child with a spoon.

WHEATEN GRITS. ✠

4 tablespoonfuls grits (cracked wheat) soaked in a little cold
water one hour, and then put into the kettle.
1 quart boiling water.
1 cup milk.
A pinch of salt.

Boil the soaked grits in the quart of water one hour, stirring up often; add the milk and boil half an hour longer. Sweeten to taste, and if the child is well, pour cream over it. This is designed for children over a year old. It is slightly cathartic; especially if the milk be omitted, and is most useful in regulating the bowels. When this can be done without drugs, it is far better.

HOMINY AND MILK. ✠

½ cup _small_ hominy.
1 scant quart of cold water.
Pinch of salt.

Boil one hour, stirring often. While hot, mix some soft with new milk, sweeten to taste and feed to baby with a spoon.

This is also relaxing to the bowels, and should not be given if the child is disposed to summer complaint.

GRAHAM HASTY PUDDING. ✠

1 cup Graham flour, wet up with cold water.
1 large cup _boiling_ water and same quantity of milk.
1 saltspoonful of salt.

Stir the wet flour into the boiling water, slightly salted. Boil fifteen minutes, stirring almost constantly. Add the milk and cook, after it has come again to a boil, ten minutes longer. Give with sugar and milk for breakfast.

Eaten with cream, nutmeg, and powdered sugar, this is a good plain dessert for grown people as well as children.

RICE FLOUR HASTY PUDDING

Is made as above, substituting two heaping tablespoonfuls rice flour for the Graham.

MILK PORRIDGE.

1 tablespoonful Indian meal } wet to a paste with cold
1 tablespoonful white flour } water.
2 cups boiling water.
2 cups milk.
A _good_ pinch of salt.

Boil the paste in the hot water twenty minutes; add the milk and cook ten minutes more, stirring often.

Eat with sugar and milk, stirred in while hot.

MUSH AND MILK.

1 cup Indian meal, wet up with cold water.
2 quarts cold water.
Salt to taste.

Boil two hours; stirring often with a wooden spoon or a stick.

To be eaten hot with milk and sugar.

CONDENSED MILK.

This is perhaps the safest substitute for the “good milk from one cow,” which few mothers in town can procure. Keep the can in a cool place and mix according to directions.

SUNDRIES.

CLEANING POTS, KETTLES, AND TINS.

Boil a double handful of hay or grass in a new iron pot, before attempting to cook with it; scrub out with soap and sand; then set on full of fair water, and let it boil half an hour. After this, you may use it without fear. As soon as you empty a pot or frying-pan of that which has been cooked in it, fill with hot or cold water (hot is best) and set back upon the fire to scald thoroughly.

New tins should stand near the fire with boiling water in them, in which has been dissolved a spoonful of soda, for an hour; then be scoured inside with soft soap; afterward rinsed with hot water. Keep them clean by rubbing with sifted _wood_-ashes, or whitening.

Copper utensils should be cleaned with brickdust and flannel.

Never set a vessel in the pot-closet without cleaning and wiping it thoroughly. If grease be left in it, it will grow rancid. If set aside wet, it is apt to rust.

KNIVES.

Clean with a soft flannel and Bath brick. If rusty, use wood-ashes, rubbed on with a newly cut bit of Irish potato. This will remove spots when nothing else will. Keep your best set wrapped in _soft_ white paper; then in linen, in a drawer out of damp and dust.

Never dip the ivory handles of knives in hot water.

SILVER.

Wash, after each meal, all that is soiled, in _very_ hot soft water, with hard soap. Wipe hard and quickly on a clean towel; then polish with dry flannel. If discolored with egg, mustard, spinach, or beans, by any other means, rub out the stain with a stiff toothbrush (used only for this purpose), and silver soap.

For years I have used no other preparation for cleaning silver than the Indexical silver soap, applied as I have described. After rubbing with a stiff lather made with this, wash off with hot water, wipe and polish while hot. There is no need for the weekly silver cleaning to be an event or a bugbear, if a little care and watchfulness be observed after each meal. Silver should never be allowed to grow dingy. If Bridget or Chloe will _not_ attend properly to this matter, take it in hand yourself. Have your own soap-cups—two of them—one with common soap, the other with a cake of silver soap in the bottom. Have for one a mop, for the other a stiff brush—a toothbrush is best. Use your softest towels for silver.

Besides being clean and easy of application, the silver soap will not wear away the metal as will whiting or chalk, or plate-powder, however finely pulverized.

CHINA AND GLASS.

There are few of the minor crooks in the lot of the careful housewife that cause her more anxiety and more discouragement than the attempt to teach domestics how to wash up dishes.

“I’ve heard that Mrs. —— is very _exact_ about some things, such as washing up dishes and the likes of that!” said a woman to me, with an affected laugh, having called to apply for the then vacant position of cook in my kitchen. She had high recommendations, a whine engrafted upon her native brogue, and spoke of me in the third person—a trick of cheap (and bogus) gentility that tries my nerves and temper to the very marrow of my spine. “I was a-saying to myself, as I came along, that Mrs. —— must have been _very_ onlucky in her girls if she had to tache them how to wash up dishes. I always thought that was one of the things that came _kinder nat’ral_ to every cook.”

“Mrs. ——’s” experience goes to prove that the wrong way of doing this must “come natural” to the class mentioned, and that Nature is mighty in woman. The fact that the right way is _not_ to pile unrinsed dishes and plates in a big pan with a loose bit of soap on top, and pour lukewarm water over all; then with a bit of rag to splash said water over each separately, and make another pile of them upon the kitchen-table, until the last is drawn, reeking with liquid grease, sticky and streaming, from the now filthy puddle of diluted swill; then to rub them lightly and leisurely with one towel—be they many or few—is as difficult of comprehension to the scullionly mind as would be a familiar lecture upon the _pons asinorum_.

Yet the right and only neat method is so simple and easy! Rinse the greasy plates, and whatever is sticky with sugar or other sweet, in hot water and transfer to a larger pan of _very_ hot. Wash glass first; next silver; then china—one article at a time, although you may put several in the pan. Have a mop with a handle; rub upon the soap (over which the water should have been poured) until you have strong suds. There is a little implement made by the “Dover Stamping Co.,” a cup of tinned wire, called a “soap-shaker,” that greatly facilitates this process of suds-making, without waste of soap. Wash both sides of plate and saucer, and wipe _before putting it out of your hand_. Draining leaves streaks which can be felt by sensitive finger-tips, if not seen. If china is rough to the touch, it is dirty. Hot, clean suds, a dry, clean towel, and quick wiping leave it bright and shining. Roll your glasses around in the water, filling them as soon as they touch it, and you need never crack one. A lady did once explain the dinginess of her goblets to me by saying that she was “afraid to put them in hot water. It _rots_ glass and makes it so tender! I prefer to have them a little cloudy.” This is literally true—that she said it, I mean. Certainly not that a year’s soak in hot water could make glass tender.

WASHING WINDOWS.

Dissolve a little washing-soda in the water if the glass is very dim with smoke or dirt. Do not let it run on the sash, but wash each pane with old flannel; dry quickly with a soft, clean towel, wiping the corners with especial care. Polish with chamois skin, or newspapers rubbed soft between the hands.

TO CLEAN CARPETS.

Sprinkle the carpet with tea-leaves; sweep well; then use soap and soft, warm water for the grease and dirt spots. This freshens up old carpets marvellously. Rub the wet spots dry with a clean cloth.

TO CLEAN PAINT.

Scour with a flat brush, less harsh than that used for floors, using warm soft suds; before it dries wash off with old flannel dipped in clean cold water, and wipe dry with a linen towel or cloth. Go through the whole process quickly, that the water may not dry upon and streak the paint.

TO KEEP WOOLENS.

Beat out all the dust, and sun for a day; shake very hard; fold neatly and pin—or, what is better, sew up—closely in muslin or linen cloths, putting a small lump of gum-camphor in the centre of each bundle. Wrap newspapers about all, pinning so as to exclude dust and insects.

These are really all the precautions necessary for the safety even of furs, if they are strictly obeyed. But you may set moths at defiance if you can, in addition to these, secure, as a packing-case, a whiskey or alcohol barrel, but lately emptied, and still strongly scented by the liquor. Have a close head, and fit it in neatly. Set away in the garret, and think no more of your treasures until next winter.

TO WASH DOUBTFUL CALICOES.

Put a teaspoonful of sugar of lead into a pailful of water, and soak fifteen minutes before washing.

TO CLEAN A CLOTH COAT.

Rub soap upon the wristbands and collar; dip them in boiling-hot suds—and scrub with a stiff clean brush. Treat the grease and dirt spots in the same way. Change the suds for clean and hot as it gets dirty. Wet and brush the whole coat, the right way of the cloth, with fresh suds, when you have scoured out the spots, adding three or four tablespoonfuls of alcohol to the water. Stretch the sleeves, pocket-holes, wristbands, and collar into shape, folding the sleeves as if they had been ironed, also the collar. Lay upon a clean cloth, spread upon the table or floor, and let it get perfectly dry in the shade, turning over three or four times without disturbing the folds.

TO CLEAN SILK.

_To Remove Grease Spots._—Scrape Venetian or French chalk fine; moisten to a stiff paste with soap-suds; make it into flat cakes by pressing between two boards, and dry in the sun or oven. Keep these for use. When you need them, scrape one to powder and cover the spot with it, laying the silk upon a fine clean linen or cotton cloth. Lay two or three folds of tissue-paper upon the chalk, and press it with a hot iron for a minute or more, taking care it does not touch the silk. Raise the paper and scrape off the grease with the chalk. Split a visiting-card, and rub the place where the spot _was_, with the inside, to restore the lustre. The silk should be pressed on the wrong side.

If the spot be discovered at once, simply rub the wrong side hard with powdered French chalk, and leave it to wear off.

_To Wash Silk._—Mix together

2 cups cold water.
1 tablespoonful honey.
1 tablespoonful soft soap.
1 wineglass alcohol.

Shake up well; lay the silk, a breadth at a time, on a table, and sponge both sides with this, rubbing it well in; shake it about well and up and down in a tub of cold water; flap it as dry as you can, but do not wring it. Hang it by the edges, not the middle, until fit to iron. Iron on the wrong side while it is very damp.

Black and dark or sober-colored silks may be successfully treated in this way.

_To Smooth Wrinkled Silk._—Sponge on the right side with very weak gum-arabic water, and iron on the wrong side.

TO RENEW WRINKLED CRAPE.

Stretch over a basin of boiling water, holding it smooth, but not tight, over the top, and shifting as the steam fairly penetrates it. Fold, while damp, in the original creases, and lay under a heavy book or board to dry. It will look almost as well as new.

TO RESTORE THE PILE OF VELVET.

If but slightly pressed, treat as you would crape. Steam on the right side until heated through. If very badly crushed, wet on the wrong side; let an assistant hold a hot iron, bottom upward, and pass the wet side of the velvet slowly over the flat surface—a sort of upside-down ironing. When the steam rises thickly through to the right side, it will raise the pile with it. Dry without handling.

TO CURL TUMBLED FEATHERS.

Hold over the heated top of the range or stove, not near enough to burn; withdraw, shake them out, and hold them over it again until curled.

TO CLEAN STRAW MATTING.

Wash with a cloth dipped in clean salt and water; then wipe dry at once. This prevents it from turning yellow.

TO WASH LAWN OR THIN MUSLIN.

Boil two quarts of wheat-bran in six quarts, or more, of water, half an hour. Strain through a coarse towel and mix in the water in which the muslin is to be washed. Use no soap, if you can help it, and no starch. Rinse lightly in fair water. This preparation both cleanses and stiffens the lawn. If you can conveniently, take out all the gathers. The skirt should always be ripped from the waist.

TO WASH WOOLENS.

Wash in clean, hot soap suds; rinse out in clear, hot water, and shake out the wet without passing through the wringer. Worsted dress-goods should never be wrung when washed.

TO WASH WHITE LACE EDGING.

Have a quart bottle covered with linen, stitched smoothly to fit the shape. Begin at the bottom and wind the lace about it, basting fast at both edges, even the minutest point, to the linen. Wash on the bottle, soaping it well, rinse by plunging in a pail of fair water, and boil as you would a white handkerchief, bottle and all. Set in the hot sun to dry. When quite dry, clip the basting-threads, and use the lace without ironing. If neatly basted on, it will look nearly as well as new—if not quite.

BLACK LACE.

½ cup rain water, or very soft spring water.
1 teaspoonful borax.
1 tablespoonful spirits of wine.

Squeeze the tumbled rusty lace through this four times, then rinse in a cup of hot water in which a black kid glove has been boiled. Pull out the edges of the lace until almost dry; then press for two days between the leaves of a heavy book.

TO SPONGE BLACK WORSTED DRESSES.

Sponge on the right side with a strong tea made of _fig leaves_, and iron on the wrong.

This process restores lustre and crispness to alpaca, bombazine, etc.

TO CLEAN VERY DIRTY BLACK DRESSES.

2 parts soft water to 1 part alcohol, or if there be paint spots upon the stuff, spirits turpentine. Soap a sponge well, dip in the mixture and rub, a breadth at a time, on both sides, stretching it upon a table. Iron on the wrong side, or that which is to be inside when the stuff is made up. Sponge off with fair water, hot but not scalding, _before you iron_. Iron while damp.

TO REMOVE STAINS FROM MARBLE.

Make a mortar of unslacked lime and very strong lye. Cover the spot thickly with it and leave it on for six weeks. Wash it off perfectly clean, and rub _hard_ with a brush dipped in a lather of soap and water. Polish with a smooth, hard brush.

IRON MOULD

Is as nearly ineradicable as it is possible for stain to be. _Try_ moistening the part injured with ink, and while this is wet, rub in muriatic acid diluted with five times its weight of water. I have heard that the old and new stain can sometimes be removed together by this operation.

MILDEW

Is likewise obstinate. If anything will extract it, it is lemon-juice mixed with an equal weight of salt, powdered starch, and soft soap. Rub on thickly and lay upon the grass in the hot sun; renewing the application two or three times a day until the spot fades or comes out.

I have also used salt wet with tomato-juice, often renewed, laying the article stained upon the grass. Sometimes the stain was taken out, sometimes not.

INK.

While the stains are yet wet upon the carpet, sponge them with skim-milk _thoroughly_. Then wash out the milk with a clean sponge dipped again and again in fair water, cold. Exchange this presently for warm; then rub dry with a cloth. If the stain is upon any article of clothing, or table, or bed linen, wash in the milk well, afterward in the water.

_Dry_ ink stains can be removed from white cloth by oxalic acid, or lemon-juice and salt.

STAINS OF ACIDS AND ALKALIES.

Treat acid stains with hartshorn; alkaline with acids. For instance, if the color be taken out of cloth by whitewash, wash with strong vinegar.

GREASE SPOTS.

1 quart boiling water.
1 oz. pulverized borax.
½ oz. of gum camphor.

Shake up well and bottle. It is excellent for removing grease spots from woolens.

CURE FOR BURNS.

One-third part linseed oil.
Two-thirds lime water.

Shake up well; apply and wrap in soft linen.

Until you can procure this keep the part covered with _wood-soot_ mixed to a soft paste with lard, _or_, if you have not these, with common molasses.

TO STOP THE FLOW OF BLOOD.

Bind the cut with cobwebs and brown sugar, pressed on like lint. _Or_, if you cannot procure these, with the fine dust of tea. When the blood ceases to flow, apply laudanum.

TO RELIEVE ASTHMA.

Soak blotting or tissue paper in _strong_ saltpetre water. Dry, and burn at night in your bed-room.

I _know_ this to be an excellent prescription.

ANTIDOTES TO POISON.

For _any_ poison swallow instantly a glass of cold water with a heaping teaspoonful of common salt and one of ground mustard stirred in. This is a speedy emetic. When it has acted, swallow the whites of two raw eggs.

If you have taken corrosive sublimate take half a dozen raw eggs besides the emetic. If laudanum, a cup of _very_ strong coffee. If arsenic, first the emetic, then half a cup of sweet oil or melted lard.

COLOGNE WATER. (_Fine._) (_No. 1._)

1 drachm oil lavender.
1 drachm oil bergamot.
2 drachm oil lemon.
2 drachm oil rosemary.
50 drops tincture of musk.
8 drops oil of cinnamon.
8 drops oil of cloves.
1 pint of alcohol.

COLOGNE WATER. (_No. 2._)

60 drops oil of lavender.
60 drops oil of bergamot.
60 drops oil of lemon.
60 drops orange-flower water.
1 pint of alcohol.

Cork and shake well.

HARD SOAP.

6 lbs. washing soda.
3 lbs. unslaked lime.

Pour on 4 gallons boiling water.

Let it stand until perfectly clear, then drain off. Put in 6 lbs. clean fat.

Boil until it begins to harden—about two hours—stirring most of the time.

While boiling, thin with two gallons of cold water, which you have poured on the alkaline mixture after draining off the four gallons. This must also settle clear before it is drawn off. Add it when there is danger of boiling over.

Try the thickness by cooling a little on a plate. Put in a handful of salt just before taking from the fire. Wet a tub to prevent sticking; turn in the soap and let it stand until solid. Cut into bars; put on a board and let it dry.

This will make about forty pounds of nice soap; much better for washing (when it has dried out for two or three months) than yellow turpentine soap.

BAR SOAP.

Buy a box at a time; cut into small squares and lay upon the garret-floor to dry for several weeks before it is used.

SOFT SOAP.

10 lbs. grease.
6 lbs. soda (washing).
8 gallons hot water.

Let it stand for several days until the grease is eaten up. If too thick, add more water. Stir every day. If wood-ashes are used instead of soda, boil the mixture.

INDEX.

PAGE
FAMILIAR TALK 1

SOUPS 15

_Vegetable Soups_ 16
Asparagus soup (_white_) 19
—— —— (_green_) 20
Bean soup (_dried_) 18
Bean and corn soup 18
Corn soup 23
Graham soup 22
Green Pea soup (_No. 1._) 16
—— —— (_No. 2._) 16
Gumbo, or okra —— 23
Pea and tomato —— 18
Pea (_split and dried_) soup 17
Potato soup 22
Tomato (_winter_) soup 20
—— (_summer_) soup 21
Turnip soup 21

_Meat Soups_ 24
Beef soup _à la Julienne_ 24
—— (_brown_) 26
Brown gravy soup 30
Chicken soup 31
Giblet soup 29
Hare or rabbit soup 33
Mock turtle soup 28
Mutton or lamb broth 27
Oxtail soup 33
Veal and macaroni soup 26
Veal and sago soup 31
Vermicelli soup 28
Venison soup 32

_Fish Soups_ 34
Cat-fish soup 35
Clam soup 35
Eel soup 36
Green turtle soup 37
Lobster soup 36
Oyster soup (_No. 1_) 34
—— soup (_No. 2_) 34

FISH 38

Bass (_sea_), boiled 50
—— fried 50
Cat-fish, stewed 54
—— fried 54
—— chowder 55
Chowder, clam 68
—— (_No. 1_) 56
—— (_No. 2_) 56
Codfish balls 40
—— (_fresh_), boiled 38
—— —— (_salt_), boiled 39
—— and potato stew 40
—— (_salt_), stewed with eggs 40
Eels, fried 56
—— stewed 55
Fish, mayonnaise of 51
Halibut, baked 42
—— boiled 42
—— devilled 43
—— steak 43
Mackerel (_fresh_), boiled 41
—— (_salt_), broiled 41
—— (_fresh_), broiled 41
Perch and other pan-fish 54
Pickerel, fried 53
—— baked with cream 53
Rock-fish and river bass 39
Salmon, baked 44
—— boiled 43
—— (_fresh_), pickled 45
—— (_salt_), pickled 47
—— (_smoked_), broiled 47
—— steak 45
Salmon-trout, baked with cream 51
Salmon-trout, boiled 52
—— fried 53
Shad, baked 49
—— (_fresh_), boiled 48
—— (_salt_), boiled 48
—— (_fresh_), broiled 48
—— (_salt_), broiled 49
—— fried 49
Sturgeon, baked 51
—— steak 50

_Shell-fish_ 57
Clam chowder 68
—— fritters 68
—— scallop 67
Crab, devilled 58
—— salad 58
Crabs, soft 59
Lobster, to boil 57
—— croquettes 58
—— devilled 57
—— salad. (_See Salads_) 189
Oysters, cream on half-shell 62
—— broiled 61
—— fried 60
—— fritters 61
—— omelette 62
—— pâté 66
—— pie 63
—— pickled 64
—— raw 65
—— roast 65
—— scalloped 61
—— steamed 66
—— stewed 60
Scallops 67
Terrapin or turtle 59

POULTRY 69

Chicken, boiled 74
—— broiled 76
—— fricasseed (_brown_) 75
—— —— (_white_) 75
—— fried (_No. 1_) 76
—— —— (_No. 2_) 77
—— and ham 79
Chicken-pie (_baked_) 78
—— pot-pie 77
—— pudding 78
—— roast 74
Ducks, roast 80
—— stewed 81
Duck, cold, to use up 80
Goose-pie 82
—— roast 82
Guinea-fowl, roast 81
Pigeons, broiled 84
Pigeon-pie 84
Pigeons, roast 83
—— stewed 83
Turkey, boiled 72
—— ragoût of 73
—— roast 71
—— scallop of 72

MEATS 84

_Beef_ 84
Beef _à la mode_ 88
—— breakfast stew of 89
—— (_corned_), boiled 93
—— hashed 90
—— heart, stewed 92
—— (_dried_) 94
Beef-steak 86
—— and onions 87
—— pie 91
Beef, roast 84
—— tongue, boiled 93
—— to corn 93
roast, with Yorkshire pudding 85
Beef-pie, potato crust 92

_Mutton and Lamb_ 94
Mutton _à la venison_ 95
—— boiled 96
—— or lamb chop 97
—— —— cutlets, baked 97
Mutton-ham 98
—— or lamb _réchauffé_ 99
—— —— roast 94
Mutton-stew 96

_Veal_ 99
Calf’s head in a mould 108
Calf’s head scalloped 106
—— stewed 105
Calf’s brains, croquettes of 111
—— liver, fried 112
—— —— roast 111
—— —— stewed 112
Imitation _pâté de foie gras_ 113
Sweet-breads, broiled 107
—— fried 106
—— roasted 107
—— stewed 107
Veal, breast of (roast) 100
—— chops 101
—— cutlets _à la_ Maintenon 110
—— cutlets (_plain_) 101
—— fillet of (roast) 100
—— fillet stewed 104
—— jellied 108
—— loin of (roast) 101
—— marbled 114
—— minced 109
—— olives with oysters 109
—— pâtés 105
—— pie 102
—— scallop 105
—— shoulder of (roast) 101
—— steak 102
—— stewed 103
—— knuckle of (stewed) 104

_Pork_ 114
Brawn (_No. 1_) 130
—— (_No. 2_) 131
Chine, roast 118
Chops 121
Ham, to cure 134
—— baked 136
—— barbecued 137
—— boiled 135
—— broiled 137
—— glazed 135
—— fried 137
—— roast 136
—— sandwiches 138
—— and chicken sandwiches 138
—— and chicken pie 139
—— and eggs 139
—— steamed 135
Lard 129
Leg of pork, roast 116
Loin of pork, roast 117
Pig’s head, roast 122
—— with liver and heart 122
Pig, roast (_whole_) 113
Pork-steak 121
—— stewed 121
Pot-pie of pork 124
—— Cheshire 125
Pork, to pickle (_No. 1_) 132
—— —— (_No. 2_) 133
—— —— and beans 139
Pudding, pork and peas 140
Spare-rib, roast 117
Sausage, Bologna (cooked) 128
—— —— (uncooked) 127
Sausage (_No. 1_) 125
—— (_No. 2_) 127
—— (_No. 3_) 127
Saveloys, 132
Souse, or head-cheese 123
Souse of pig’s feet and ears 123

COMPANY 140

GAME 147

_Venison_ 147
Cutlets of venison 150
Fawn, roast 152
Ham—venison 154
Hash venison 150
Haunch venison 148
Neck venison 149
Pasty venison 152
Sausage venison 155
Shoulder venison of, roast 149
—— venison of, stewed 149
Steak venison 150

_Rabbits or Hares_ 155
Barbecued rabbit 158
Fried rabbit 158
Fricassee of rabbit (_brown_) 157
—— rabbit (_white_) 157
Larded rabbit 158
Pie of rabbit 159
Rabbit roast 156
—— stewed with onions 156

_Squirrels_ 159
Broiled squirrel 161
Brunswick stew 160
Ragoût of squirrel 160

_Pheasants, partridges, quails, grouse, etc._ 161
Grouse, broiled 162
—— roast 162
—— —— with bacon 162
Quails, broiled 162
—— roast 162
—— —— with ham 162
Quail-pie 164
Pheasant and partridge, roast 161
Pie of game 163
Salmi of game 162
Wild ducks 165
—— —— roast 165
—— —— stewed 166
Wild pigeon pie 165
—— —— stewed 164
Wild turkey 166

_Small birds_ 167
Game, to keep from tainting 169
Ortolans, reed-birds, rail and sora 169
Salmi of woodcock or snipe 169
Snipe, roast 167
Woodcock, roast 168
—— broiled 168

SAUCES FOR MEAT AND FISH 170

Anchovy sauce 174
Apple sauce 178
Asparagus sauce 177
Bread sauce 174
Butter, to Brown 179
Cauliflower sauce 177
Crab sauce 173
Cranberry sauce 178
Drawn butter (_No. 1_) 170
—— —— (_No. 2_) 170
—— —— (_No. 3_) 171
Egg sauce 171
Flour, to brown 179
Maître d’hôtel sauce 176
Mint sauce 176
Mushroom sauce 176
Onion sauce 175
Oyster sauce 172
Peach sauce 178
Sauce for boiled or baked fish 172
—— lobster 174
White celery sauce 175
—— sauce for fish 172

CATSUPS AND FLAVORED VINEGARS 179

A good store sauce 184
Celery vinegar 185
Elderberry catsup 185
“Ever-ready” catsup 183
Horse-radish catsup 180
—— vinegar 186
Imitation Worcestershire sauce 181
Lemon catsup 183
Made mustard 179
Mock capers 184
Mushroom catsup 181
Onion vinegar 185
Oyster catsup 182
Pepper vinegar 186
Tomato catsup 182
Walnut catsup 180

SALADS 187

Cabbage salad, or cold slaw 192
Celery salad 194
Chicken salad 190
Excelsior lobster salad with cream dressing 189
Lettuce salad 191
Lobster salad 188
Mock crab 196
Potato salad 195
Salmon salad 194
Sydney Smith’s salad dressing 187
Summer salad 192
Tomato salad 193
Water cresses 192

VEGETABLES 197

Artichokes 229
Asparagus, boiled 214
—— in ambush 215
—— and eggs 214
Beans, butter, or Lima 226
—— (_dried_) 227
—— French, string or “snap” 226
—— kidney, and other small 226
Beets, boiled 227
—— stewed 227
Broccoli and Brussels sprouts 210
Broccoli and eggs 210
Cabbage, boiled 206
—— fried 208
—— ladies’ 208
Cabbage and bacon 206
—— sprouts, or ”collards“ 207
—— stuffed 207
Carrots, boiled 224
—— mashed 225
—— stewed 225
Cauliflower, boiled 209
—— scalloped 210
—— stewed 209
Celery 233
—— stewed 234
Corn (_green_), boiled 220
—— —— fritters, or cakes 222
Corn (_green_), pudding 222
—— —— roast 223
—— —— stewed 223
—— —— and tomatoes 221
—— —— and beans (succotash) 221
Cucumbers, fried 220
—— raw 219
—— stewed 220
Cymblings (summer squash) 229
Egg-plant, fried 224
—— stuffed 224
Hominy croquettes 236
—— boiled 235
—— baked 236
—— fried 236
Macaroni _à la crème_ 239
—— baked 238
—— stewed, Italian style 238
Mushrooms 231
—— baked 233
—— broiled 233
—— stewed 232
Okra 235
Onions, baked 216
—— boiled 215
—— stewed 215
—— stuffed 217
Parsnips, boiled 227
—— buttered 228
—— fried 228
—— fritters 228
—— mashed 228
Peas (_green_), fritters or cakes 213
—— green 213
Poke-stalks 231
Potatoes, baked 200
—— boiled with skins on 197
—— boiled without skins 198
—— (_new_), boiled 199
—— browned (_whole_) 203
—— —— (_mashed_) 204
—— broiled 204
—— _à la crème_ 202
Potato-cakes 204
—— croquettes 201
Potatoes, fried 201
—— mashed 199
—— maître d’hôtel 201
Potato-puff 201
—— ribbon 202
—— scallop 203
Potatoes (stewed for breakfast) 200
Potatoes (_old_), stewed 200
—— stuffed 203
—— (_sweet_), boiled 205
—— —— fried 205
—— —— roast 204
Pumpkin, baked 230
—— stewed 230
Radishes 234
Rice, boiled 233
—— croquettes 237
Salsify (or oyster-plant), fried 223
Salsify (or oyster-plant), stewed 223
Sea-kale, boiled 229
—— stewed 229
Squash (summer) 229
—— (winter) 230
Sauerkraut 208
Spinach _à la crème_ 213
—— boiled 211
Succotash 221
Tomatoes, baked 219
—— broiled 218
—— raw 219
—— scalloped 218
—— and corn scallop 218
—— stewed 217
—— stuffed and baked 218
Turnips, boiled (whole) 211
—— mashed 211

EGGS 239

Eggs _au lit_ (in bed), 245
—— baked 243
Egg-baskets 246
Eggs, boiled 241
—— breaded 243
—— Chinese bird’s nest of 244
—— devilled 246
—— dropped or poached 241
—— fried 242
—— fricasseed 242
—— with ham 242
—— poached _à la crème_ 241
—— —— with sauce 244
—— scalloped 244
—— scrambled 243
—— upon toast 245
Egg-balls for soup 248
Omelette, asparagus 248
—— _aux fines herbes_ 248
—— cauliflower 247
—— cheese 248
—— plain 246
—— with ham, chicken, or tongue 247

_Sweet omelettes_ 248
Omelette, apple 249
—— jelly 250
—— soufflée, baked 249
—— —— fried 248

MILK, BUTTER, CHEESE, ETC. 251

Bonny clabber, or “loppered milk” 253
Butter (to make) 251
Cheese 254
Cottage cheese 256
Cream cheese 256
Junket, or mountain custard 253
Rennet 253
Thickened milk 254

BREAD 256

Bread (family), brown 267
Boston, brown 269
Bread (family), white 265
Buttermilk bread 270
Bread, milk 270
—— rice 271
—— rye 269
Biscuit, Graham 275
—— minute 276
—— Mrs E’s (_soda_) 274
—— risen 272
—— potato 274
Crackers, butter 278
Crumpets (_plain_) 279
—— (_sweet_) 279
Muffins, Belle’s 282
—— buttermilk 281
—— Charlotte 281
—— cream 280
—— Graham 280
—— hominy 281
—— queen 280
Muffins, ”Mother’s“ 281
—— rice 282
Powders, baking 264
Rolls, French (_No. 1_) 271
—— —— (_No. 2_) 272
Rusk (dried) 277
—— (sweet) 276
Sally Lunn (_No. 1_) 273
—— —— (_No. 2_) 274
Sponge for bread (potato) 264
—— —— —— (plain) 264
Wafers 279
Wheatlets, Graham 276
Yeast cakes 263
—— (hop) 261
—— (potato) 262
—— (self-working) 261

_Corn bread_ 283
Ash-cake 289
Batter-bread, or egg-bread 288
Corn-bread, nonpareil 285
—— risen (_No. 1_) 286
—— —— (_No. 2_) 288
—— steamed 286
Crumpets, Corn-meal 287
Johnny-cake 287
—— Aunt Jenny’s 288
Muffins, Corn-meal 286
Pone 288
—— fried 289

_Griddle-cakes, waffles, etc._ 289
Cakes, Auntie’s (_without eggs_) 291
—— buckwheat 290
—— batter (risen) 292
—— cream 293
—— flannel 290
—— —— (eggless) 291
—— Graham 291
—— Grandpa’s favorite 292
—— hominy 293
—— rice 292
—— velvet 293
Flapjacks, corn-meal 291
Waffles, ”Mother’s“ 294
—— rice (_No. 1_) 294
—— —— (_No. 2_) 295
—— —— and corn-meal 295
—— risen 294
—— quick 295

_Shortcake, etc._ 295
Buns, Easter (“hot cross”) 298
—— plain 298
Shortcake, Grandma’s 297
—— Scotch 297
—— strawberry 296
—— Sunnybank 295

CAKE.

Almond cake 318
Black cake 317
Caramel cake 310
Chocolate cake 310
—— caramels 313
—— éclairs 313
Cocoanut cake 304
—— —— (Rosie’s) 305
—— cakes (small) 306
—— cake (_loaf_) 305
—— cones 306
Corn-starch cake 321
Cream cake 303
Dover cake 310
Ellie’s cake 314
French cake 308
Fruit cake 318
Gold cake 319
Huckleberry cake 321
Jelly cake 304
Lady cake (_No. 1_) 309
—— —— (_No. 2_) 309
Lee cake 307
Lemon cake (_No. 1_) 308
—— —— (_No. 2_) 308
Lincoln cake 316
Marble cake 311
Marbled cake 312
Martha’s cake 303
Mrs. M.’s cup cake 303
Mrs. M.’s sponge-cake 314
Macaroons, almond 320
Nut-cake 319
“One, two, three, four” cake (cocoanut) 305
Pound cake (_No. 1_) 315
—— —— (_No. 2_) 315
Silver cake 320
Sister Mag’s cake 309
Sponge cake 314
Washington cake 316
White cake 322
White Mountain cake 307

_Icing_ 301
Almond icing 302
Chocolate icing 313
Plain icing 301

_Small Cakes, Cookies, etc._ 322
Boston cream cakes 335
Cakes, bread 334
—— currant 327
—— New Year’s 323
—— small sugar 322
—— (_drop_), sponge 327
Cookies, Mrs. B.’s 322
—— coriander 323
—— molasses 324
—— ”Mother’s“ 323
—— rice flour 324
Crullers, Annie’s 329
—— Aunt Margaret’s 328
—— Katie’s 329
—— ”Mother’s“ 329
Doughnuts, quick 330
—— risen 329
Ginger snaps (_No. 1_) 324
—— —— (_No. 2_) 325
—— —— (_No. 3_) 325
Jumbles, almond 327
—— Aunt Margaret’s 325
—— lemon 326
—— Mrs. M.’s 326
—— ring 326
Lady’s fingers 328
Macaroons, almond 320
Nougat 336
Wafers (_sweet_) 335

_Gingerbread_ 330
Gingerbread fruit 334
—— loaf (_No. 1_) 332
—— —— (_No. 2_) 332
—— plain 332
—— soft 330
—— spiced 333
—— sponge 331
—— sugar 332

PIES 337

Apple pie (_No. 1_) 345
—— —— (_No. 2_) 345
Blackberry pie 355
Cherry pie 355
Cocoanut pie (_No. 1_) 352
—— —— (_No. 2_) 352
Crust for pies (_No. 1_) 338
—— —— —— (_No. 2_) 339
—— —— —— transparent 341
Custard pie 354
—— apple pie 346
—— chocolate pie 353
—— corn-starch pie 354
—— cocoanut pie 353
Lemon pie (_No. 1_) 349
—— —— (_No. 2_) 349
—— —— (_No. 3_) 350
—— cream pie 349
Méringue apple-pie (and peach) 346
Mince-meat, apple, for pies 344
Mince pie (_No. 1_) 341
—— —— (_No. 2_) 342
Mock mince-meat 344
Orange pie 350
Paste, French puff 340
—— puff 340
Peach pie 355
Pippin pie 346
Potato pie, Irish 348
—— —— sweet (_No. 1_) 347
—— —— —— (_No. 2_) 348
Plum pie 356
Pumpkin pie (_No. 1_) 347
—— —— (_No. 2_) 347
Raspberry pie 355
Ripe gooseberry pie 356
Rhubarb Pie 358
Squash pie 347
Strawberry pie 357

_Tarts._
Tart, chocolate 351
—— eam raspberry 357
—— cranberry 356
—— currant 355
—— currant and raspberry 355
—— damson 356
—— green gooseberry 356
—— lemon 351
Tartlets, orange 351
—— rhubarb 357

SERVANTS 358

PUDDINGS 371

_Baked Puddings_ 372
Alice’s pudding 381
Apple, pudding, baked 372
—— dumplings baked 376
—— batter pudding 374
—— méringue pudding 372
—— and plum pudding 375
—— sweet pudding 373
—— and tapioca pudding 375
Arrowroot pudding 378
Batter pudding (_No. 1_) 386
—— —— (_No. 2_) 387
Bread pudding 378
—— and butter pudding 380
—— fruit pudding 379
Bread and marmalade pudding 380
“Brown Betty” 374
Cocoanut pudding 390
Corn-starch pudding 377
—— —— méringue pudding 378
Cottage pudding 387
Cracker pudding 382
—— Dorchester plum pudding 382
—— fruit pudding 383
—— and jam pudding 384
—— suet pudding 382
Cup puddings 388
Dumplings, apple (_baked_) 376
—— Belle’s 394
German puffs 388
Gooseberry pudding 393
Lemon pudding 389
—— méringue pudding 389
Macaroni pudding 391
Neapolitan pudding 391
Newark pudding 393
Orange marmalade pudding 390
Pippin pudding 373
Plum pudding 394
Queen of puddings 381
Rhubarb pudding 392
Rice pudding (_plain_) 385
—— and tapioca pudding 385
Rice-pudding with eggs 385
Rice-flour pudding 386
Tapioca pudding 377
Vermicelli pudding 391

_Boiled puddings_ 395
Berry pudding 396
Cabinet pudding 400
Cherry or currant pyramid 403
Dumpling, apple (_No. 1_) 398
—— —— (_No. 2_) 398
Dumpling, fruit suet 400
—— rice 399
—— suet 399
Eve’s pudding 401
Fruit pudding 399
—— valise pudding 397
Huckleberry pudding 396
Indian meal pudding 400
Orange roley-poley 402
Queen’s plum-puddings 401

FRITTERS, PANCAKES, ETC. 403

Fritters (_No. 1_) 405
—— (_No. 2_) 405
—— apple 405
—— bread 406
—— jelly-cake 407
—— jelly 406
Pancakes 407
—— jelly or jam 408
Queen’s toast 406

SWEET, OR PUDDING SAUCES 408

Bee-hive sauce 408
Brandy sauce (_hard_) 409
Cabinet pudding sauce 411
Cream sauce (_hot_) 413
Cream, sweetened (_cold_) 413
Custard sauce 412
Fruit-pudding sauce 411
Jelly sauce (_No. 1_) 412
—— —— (_No. 2_) 413
Hard sauce 408
Lemon sauce 410
Milk sauce 410
White wine sauce (_liquid_) 409

CUSTARDS, BLANC-MANGE, JELLIES AND CREAMS 414

Blanc-mange, almond 421
—— arrowroot 421
—— corn-starch 420
—— chocolate 424
—— farina 421
—— Neapolitan 422
—— tapioca 420
—— sago 420
—— velvet 423
Charlotte Russe, chocolate 424
—— —— gelatine 426
—— —— cream 425
—— —— tipsey 425
Cream, Bavarian 417
—— Spanish 417
Custard, almond 415
—— baked 419
—— boiled 415
—— French tapioca 419
—— quaking 416
—— snow 418
Floating Island 417
Flummery 426
Gooseberry fool 427
Jaune mange 423
Jelly, calf’s-foot 428
—— bird’s nest in 430
—— cider 429
—— orange 431
—— wine (_boiled_) 431
—— —— (_cold_) 429
—— variegated 432
Méringue, cream 427
Whipped syllabub 427

ICE-CREAM AND OTHER ICES 432

Custard, frozen with fruit 439
Ice-cream, almond 436
—— chocolate 436
—— coffee 437
—— Italian 438
—— lemon 438
—— peach 439
—— pine-apple 438
—— raspberry or strawberry 439
—— self-freezing 434
—— tutti frutti 440
Ice, cherry 441
—— currant and raspberry 442
—— lemon 440
—— orange 441
—— pine-apple 441
—— strawberry or raspberry 442

RIPE FRUIT FOR DESSERT

Ambrosia 442
Apples 442
Blackberries 444
Currants 445
—— frosted 445
Oranges 442
Peaches and Pears 442
Raspberries 444
Salade d’orange 442
Strawberries 444

PRESERVES AND FRUIT JELLIES 445

_Preserves._
Apples, baked 457
Apple butter 449
Apples, preserved 449
—— stewed whole 458
Cherries, preserved 455
Crab apple 450
Damson, preserved 452
Figs, preserved 457
Ginger, preserved 454
Gooseberry jam 456
Greengage, preserved 450
Lemon marmalade 453
Orange marmalade 452
—— peel, preserved 452
Peach marmalade 447
—— preserves 447
Pears, baked 458
—— preserved 447
—— stewed 458
Pine-apple marmalade 453
—— preserved 453
Quinces, baked 459
Quince cheese 449
—— marmalade 449
Quinces, preserved 448
Raspberry jam 456
Strawberry 455
Strawberries, preserved 455
Tomato, preserved (_green_) 457
—— —— (_ripe_) 456
Unique preserves 451
Water-melon rind, or citron 454

_Fruit jellies_ 459
Blackberry jelly 459
Cherry (wild) and currant jelly 461
Crab-apple jelly 462
Currant jelly 459
Fox grape (_green_) jelly 462
Grape (_ripe_) jelly 462
Peach jelly 461
Quince jelly 462
Raspberry and currant jelly 461
Strawberry jelly 459

CANNED FRUITS AND VEGETABLES 463

Berries (brandied) 468
—— (canned) 463
Corn and tomatoes (canned) 466
Green corn (preserved in salt) 466
Peaches (brandied) 467
—— (canned) 464
Pears (brandied) 467
—— (canned) 464
Plums (brandied) 467
—— (canned) 465
Tomatoes (canned) 465

_Candy._
Molasses candy 468
Sugar candy 468

PICKLES 469

Beans (green), and radish-pods 474
Cabbage, purple 473
—— yellow 472
Cauliflower, pickled 474
Cherries, pickled 479
Cucumbers or gherkins, pickled 470
Cucumbers, sliced pickle 475
Mangoes, melon pickle 472
Mangoes, pepper pickle 471
Nasturtium seed, pickle 474
Onion, pickle 473
Peach (sweet), pickle 478
—— (unpeeled), pickle 479
Pear (sweet), pickle 478
Picklette 480
Plums, pickled 478
Tomato (green), pickle 477
—— —— soy 477
—— ripe, pickle 477
Walnut or butternut pickle 474
Water-melon rind pickle 476

DRINKS 480
Blackberry cordial 485
—— vinegar 485
Café au lait 482
Claret punch 490
Cherry bounce 490
Chocolate 483
Cocoa-nibs, or shells 483
—— prepared 483
Coffee (_boiled_) 481
Coffee 480
—— (without boiling) 481
Cranberry wine 486
Currant wine 486
Egg-nogg 490
Elderberry wine 485
Jamaica ginger-beer 487
Lemonade, or sherbet 487
Milk tea for children 484
Nectar 490
Orangeade 488
Raisin wine 487
Raspberry royal 484
—— vinegar 484
Regent’s punch 488
Roman punch 489
Sherry cobbler 489
Strawberry sherbet 488
—— wine 486
Tea 482

THE SICK-ROOM 492

Blanc-mange, arrowroot 500
—— sea-moss 508
—— tapioca 503
Beef-steak and mutton-chops 509
Biscuit or wafers 509
Broth, beef and sago 499
—— calf-foot 505
—— chicken 498
—— mutton 498
—— veal and sago 499
Custard, arrowroot 503
Dried rusk 509
Dried flour for teething children 502
Eau sucré 511
Gruel, Indian-meal 501
—— milk and rice 502
—— oatmeal 502
—— sago 500
Jelly, arrowroot (_plain_) 500
—— —— (_wine_) 500
Jelly, chicken 505
—— Iceland, or Irish moss 508
—— tapioca 502
Lemonade, flax-seed 507
—— Iceland, or Irish moss 508
Milk, rice-flour 503
—— sago 504
Milk, tapioca 504
Mint julep 511
Panada 504
Panada, bread or jelly 505
Punch, egg and milk 508
—— milk 507
Rice, boiled 504
Sangaree, or porteree 510
Tea, beef 498
Teas 510
Tea, slippery-elm bark 507
Toast, dry 509
—— milk 509
Toddy, apple 507
Water, apple 506
—— jelly 506
—— toast 506
Wine-whey 510

THE NURSERY 511

Arrowroot 514
Barley 514
Farina 513
Hominy and milk 516
Jelly, rice 515
Milk and bread 515
—— condensed 517
—— porridge 517
Mush and milk 517
Pudding, Graham 516
—— rice flour 516
Wheaten grits 515

SUNDRIES 517

Antidotes for poison 527
Asthma, to relieve 527
Blood, to stop the flow of 527
Burns, to cure 527
Clean, carpets to 521
—— knives 518
—— kettles, pots and tins 517
—— china and glass 519
—— cloth coat, a 522
—— black worsted dress 525
—— dirty black dress 525
—— paint 521
—— silk 512
—— straw matting 524
—— silver 518
—— windows 521
Crape, wrinkled, to renew 523
Feathers, tumbled, to curl 524
Grease-spots, to remove 527
Soap, bar 529
—— hard 528
Soap, soft 529
Stains, acids and alkalies 526
Stains, ink, to remove 526
—— iron-mould, to remove 526
Stains, from marble, to remove 525
Stains, mildew, to remove 526
Velvet, to restore the pile of 523
Wash, doubtful calicoes to 522
—— lace, black to 525
—— lace, white to 524
—— lawn, or thin muslin 524
—— woolens 524
Water, cologne (_No. 1_) 528
—— —— (_No. 2_) 528
Woolens, to keep 521

ICE-CREAM AND CAKES

A NEW COLLECTION OF STANDARD FRESH AND ORIGINAL
RECEIPTS FOR HOUSEHOLD AND COMMERCIAL USE.
————
=By AN AMERICAN=
————
_=1 Vol., 12mo, - - Price, $1.50.=_
————

Fond as Americans are of Ice-Cream and Ices, there has never been a book giving directions for the preparation of the various forms of iced dainties, some of which are quite unknown in this country, or are only procurable from the best confectioners of our large cities. This book contains the fruit of many years’ experience and experiment, together with a description of the processes followed by the great French and Italian confectioners.