would like peaches and cream best.

—

VARIOUS DISHES.

479

—

Apple Charlotte. Stew apples quite soft and flavor with lemon or cinnamon; then prepare some nice bread and butter. Line the bottom of your

pudding dish with it; then put a layer of the apple, and continue until filled;

then pour over it a cold custard, and bake, and when cold turn out and serve

with sauce made of cream and sugar.

Remarks Charlotte is the French for a dish made of apple marmalade (a

thick sauce), covered with crumbs of toasted bread, while nisse, which is generally seen in connection with charlotte, is of Russian origination, and refers to

cookery then "Charlotte Russe" signifies a dish of custard inclosed in, or

surrounded with sponge cake, etc. With this explanation you can get up

either, and understand the whys and wherefores thereof,

—

—

Apple Oraelette. —Take % doz. large pippins, or other tart apples; but3 eggs a table-spoonful of sugar for each apple nutmeg

and rose water, or other flavor to suit. If rose water is used, but little a teaspoonful or two only will be needed. Directions Pare, core and stew as for

apple sauce, and beat it into a smooth pulp, while hot, adding the butter, sugar

and flavor, and let stand until cold; then the eggs, beaten separately, the

whites the last, when ready to pour into a deep, warmed and buttered dish, to

be delicately browned in a moderate oven. It is best not eaten too hot. A

wholesome dish, especially for children.

ter, 1 table-spoonful

;

;

;

—

—

Apple and Peach Preserve for Present Use. —Peel, halve and

same size: make a syrup of 1 lb. of

when it boils drop in the apples with the

core, 6 large apples, selecting those of the

granulated sugar and 1 pt. of water

rind and juice of a lemon.

;

As soon as they are tender, care must be taken that

they do not fall in pieces; take the halves out one by one, and arrange, concave

Drop a bit of currant jelly into each piece,

side uppermost, in a glass dish.

This makes a

boil down the syrup, and when cool pour around the apples.

very nice preserve for tea.

pits carefully

;

Peaches can be substituted for apples, removing the

treated in the same manner otherwise.

Apple Jelly With the Pure Apple Flavor. — Cut nice tart apples

Throw each piece into a jar of cold

water as quartered; then take out with the hand, when enough is done to fill

another stone jar; and place in a moderate oven, with thick paper over the top,

till perfectly tender (being in a stone jar they will not burn); then mash and

strain off the juice, and boil with 1 lb. of granulated sugar to each pint.

The

result is the most perfect flavor of the apple which flies near, and in the skin,

into quarters without paring or coring.

seeds, etc.

Porcelain kettles should be used for boiling.

Remarks.

— The usual way has been to pare and core, then mash, or grind

in a cider mill, boiling the cider, then adding sugar, etc., but the flavor is not

nearly so fine.

Some use % l^ss sugar, and add gelatine (Coxes), or isinglass,

But the true way of baking, above

about 1 oz. to each 3 large apples used.

given, is best.

Green Apple Jelly. —Take green apples and boil without paring, until

perfectly soft; then rub through a sieve, or colander, and to each pint of the

pulp add sugar

%

lbs.,

by putting on one-third and letting stand a few hours.

;

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480

CHASE'S RECIPES.

then the rest, and to each 3 pts. add the grated peel of 2 lemons, and boil 15 or

20 minutes, or until

it

begins to look clear, before putting into glasses or

molds.

Apple Short-Cake, Also Applicable to All Fruits,—Flour, 1 qt.

cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; salt, 1 tea-spoonful; butter, y^ cup; sweet milk to mix into rather a stiff dough.

Roll out and bake

nicely and split open; or bake in two thin cakes; and spread with nice butter,

and cover with nicely sweetened apple-sauce, grate on some nutmeg; place the

other half on this, the crust side down, if it was baked as a whole and split;

then butter, etc., the other half the same way. The same if baked in two cakes;

but if baked in two cakes it does not soak up so much or the butter and juices;

and I ,think it preferable. Any of the fresh fruits in their season, or stewed

properly out of season, are remarkably nice in the same manner peaches and

strawberries, however, are used more often than other kinds; but this is only

from their superior delicacy of flavor.

If the apple-sauces made by baking

and pulping, as for jelly, above, the flavor will be more perfect.

;

Apple Dumplings, Baked, Delicious. —Tart, juicy apples, soda,

sour milk, lard, salt and flour.

Directions

—Pare the apples, cut into halves

Make the pastry as for biscuit, only using a little more lard or drippings to make it short, as well as light. Take sufiicient dough upon the kneadand core.

Knead as for biscuit, then roll out large enough

upon the crust, and putting a teaspoonful of sugar into the place of the core; then placing another upon the first,

ing-board to cover one apple.

to cover the apple, placing one of the halves

folding over the crust and pinching, or crimping, to retain the juices, the same

Having buttered a bread-pan, put the dumplings in it as preMake a little depression upon the top

of each and put a bit of butter into it.

Bake 1 hour in a moderate oven but

10 or 15 minutes before taking up take out and sprinkle a good handful of

sugar over all and return long enough to brown the top nicely.

To be eaten

warm, with cream or sugar, or other pudding sauce. Very nice cold; also, by

grating a little nutmeg into the sauce.

as for boiling.

pared, the same as you would biscuit.

;

—

Remarks. The pastry for these dumplings may be made with sweet milk,

or water, and baking powder 2 tea-spoonfuls to 1 qt. of flour, when sour milk

is not

at hand.

Our first trial of them was made with water and baking

powder, and gave us entire satisfaction.

be had.

Milk is the richer, but not always to

—

Apple Dumplings, Boiled. One of the writers in the Western Rural

gives the following as her plan of making them.

She says: "I make the crust,

or dough, as for nice short biscuit, and nothing is better for these than the top

of good rich buttermilk.

Sift the flour in the bread bowl, making a hole in the

Put into it 1 tea-spoonful of pulverized saleratus, and mix with it a

handful of dry flour; add 1 pt, of rich buttermilk or sour cream and a pinch of

salt.

Stir briskly until it foams, then stir in the flour until you have a soft

dough. Knead but little, and roll out in round pieces as for pie crust, but

rather thicker. Put the fruit on one-half of the crust, and dredge over it a lit-

center.

VARIOUS DISHES.

tie flour,

481

wetting the edges of the crust, as for pies, to make it stick.

crust over the fruit, fastening the edges securely.

It

Lap the

now resembles the old-

fashioned 'turnover,' and should be pricked with a fork to expel the air, and

squeezed in the hand until it assumes a round form about the size of a large teacup. When they are all made in this way, drop them into a kettle containing

about a gallon of boiling water, previously salted a little, and on the bottom aa

Keep them boiling briskly for ^^ of an

old plate, to prevent their burning.

hour, covered closely, when they will be done, which

may be determined by

Serve hot with cream and sugar, flavored with lemon or

trying with a fork.

Pieplant is very nice served in this way, as well as strawberries, raspand other fruits, and they always find a ready market at the dinner

nutmeg.

berries

table."

Apple Dumplings, Steamed. — Pare and punch out the core of nice

juicy tart apples that will cook quickly; then take light biscuit dough, roll out

Put into the steamer to rise, then

3^ inch thick and fold around each apple.

till done.

Eat with cream and sugar, or butter and sugar rubbed

steam

together, or, what is very nice, maple syrup.

Apple Tapioca Pudding. — Soak 1 cup of tapioca over night in 1 qt. of

water; pare, core and slice a sufficient quantity of tart cooking apples, and add

sugar as needed, with a little water to prevent burning or sticking to the bottom

of the pudding-dish; set in the oven to bake, and when nearly done take out

the dish and pour over the tapioca and return to the oven until the tapioca jellies.

To be eaten with cream and sugar or other sauce, as preferred.

Apple Custard.— Stew some tart, tender apples; sweeten and flavor to

taste; then when cold pour over them a boiled custard, made of 4 eggs to 1 qt.

of good milk, with sugar and nutmeg as you like.

Let it be quite cold before

served.

Apple Custard Pie. — Stewed apples, green or dried, 3 cups; sugar, 1

cup; 6 eggs; milk,

1

qt.

Beat the eggs separately, mix the yolks with the

apple and sugar, season with nutmeg, add the milk, and lastly the beaten whites

of eggs.

Bake like a tart without cover.

Toledo Post.

Apple Bird's-Nest Pudding. — Alternate layers of thinly sliced bread

and butter, and good, tart cooking apples pared, cored and sliced. Sprinkle a

dust with cinnamon, nutmeg or allspice, as pre-

little sugar over the apples and

When the pudding-dish is filled, grate over the last layer, which should

be bread, the yellow rind of a lemon, and squeeze over all the juice of the

lemon. Bake 1 hour in a slow oven, taking care to avoid burning the top. It

ferred.

will turn out of the dish if the latter has

or without pudding sauce.

— Toledo Post.

been well buttered.

Serve hot, with

—

Remarks. I suppose this takes the name of " Bird's-Nest " from its resemblance when turned out of the dish to the rough outside of a bird's-nest. But

it is

delicious, all the same, with cream and sugar or rich milk sauce.

A Delicious Dish With Sweet Apples. —Bake sweet apples and slice.

Sweeten nice cream, flavor with lemon, vanilla or nutmeg, and pour over the

apples.

Old Housekeeper in Blade.

31

I>R-

482

CHASE'S RECIPES.

—

Remarks. I think you now have the greatest variety of nice dishes made

with apples, that the author has ever seen in one connection one idea, now, as

If in

to prevent the loss of apples by freezing, and I will close the subject.

the house keep in a closet, or some dark place, and keep covered until thawed

out, which it is claimed will save them, by preventing softening and rotting. I

think this was first given in the " Household " of the Detroit Fi'ee Presis. And

when frozen they may be cooked by putting into a covered dish, and cooked

with hardly a perceptible difference.

;

TOMATOES —

—

Escaloped. Peel and cut the tomatoes in slices J^ inch

thick; make a force-meat of bread crumbs, pepper, salt, butter and a little white

sugar; put this in a pudding dish with alternate layers of tomatoes, having the

tomatoes for the top layer (except with dry crumbs as below) put a bit of butter upon each slice and dust with salt, pepper and a little sugar; strew with dry

bread crumbs and bake, covered, half an hour, then remove the lid and bake

;

brown.

BEANS— Old, to Cook Properly, Baked or Boiled.— When

beans are kept over a year or more they become rather difficult to cook tender.

One way to accomplish it is to soak them over night in soft water, and in the

morning put them to boil, putting J^ tea-spoonful of soda into the water (and

especially must the soda be used too when you have any time strong water to

The water must be turned off as soon as it boils, and changed two

boil with).

or three times. Have a tea-kettle of boiling water ready to cover them when

the other is poured off, as cold water hardens them again. After they begin to

crack open they should be put in the oven, with a piece of pork previously

freshened, and water enough to keep them from burning, and bake about two

hours.

To Boil.

—The only thing different

is

to

keep them in the kettle with the

pork, being a little careful that the amount of water put in is only sufficient to

have them only nice and moist when done, as it leaves them richer than if too

much water is used; but if tliere is much water left when the beans are taken

up with a skimmer, it Mill help enrich the porridge or broth next below.

Remarks. Beans are not only a very healthful dish, but they contain more

nourishment than any of the other vegetables in use; and as they properly

oooked are also easy of digestion, they ought to be much more frequently

found on every table, for the rich, as well as for the laborer, whom I do not

call poor, for if he enjoys his labor as he should, he is the richer of the two.

Either baked or boiled beans, warmed up, putting in sufficient hot water to

keep them moist, are sweeter and nicer, to the author's taste, than when first

cooked always prepare, then, more than will be eaten at the first meal.

—

—

—

—

Bean Porridge or Broth. — When the beans are skimmed from the

more in the kettle. Set it upon top of the stove

where the beans will slowly cook fine. Then season with sufficient salt, pepper, and butter to make it relish, and, with good graham bread and butter, it

makes a soup fit for a king or a dyspeptic. With A lis, also, if more is made

kettle leave a tea-cupful or

than needed at the first meal, it is best, tlie old saying is, (and

warmed every day), "when nine days old."

it is true,

too, if

VARIOUS DISHES.

483

Boston Baked Beans. —An excellent and favorite dish with every New

England family, if carefully prepared:

Get a red, earthen jar (I believe the red

It should be 14 to 16 inches deep,

ones are unglazed and, therefore, preferred).

with a wide mouth.

Get the beans at a first-class grocery, lest they should be old

or poor in quality; pick, wash and soak them over night in plenty of cold water,scald them the next day with a tea-spoonful of soda; they should not boil unless

they have been long stored. Drain off the water twice, at least, to remove the

and to each 3 pts. of beans, before soaking, allow \}^ lbs. of

good, sweet, salt pork a rib piece, not too fat, is best. Let the beans cover all

but the top of the pork, which must have been freshened if very salty, the rind

scraped and scored; adding hot water enough to cover the beans, in which half

taste of the soda,

—

a small cup of molasses has been dissolved. They should be put in the oven at

bed-time, while there is still a moderate fire remaining.

They will be ready in

the morning. If the pork is not very salt, add a little salt to the water in which

the beans are baked.

Boston Herald.

Pork and Beans— Short, or Kansas Plan. —Pick the beans over

carefully, and put into an earthen crock, and

fill with cold soft water, and let

pork is too salt parboil it a short time, scrape the rind,

and score it; put it, with the beans into a deep baking dish (why not bake them

in the crock, the same as the Bostonians above we know there is much less

danger of burning in an earthen jar than in a tin or other metal dish), with hot

water cover closely (this is certainly important at first), and set in the oven, and

let them bake rather slowly until noon, or from 3 to 4 hours.

Do not let them

get too dry; if you can not see the water add more hot.

Kansas City Times.

Remn,rks.

Although there is, and must be, more or less sameness in all the

above plans of cooking beans, yet there is sufficient difference in some things

to justify the number I have given.

The following will also be found valuable

in cooking beans and corn together in winter, warming up, drying string beans,

stand over night;

if the

—

—

etc.:

—

Winter Succotash. This may be made with Limas, horticulturals,

garden beans, or white field beans. The latter are seldom used for succotash,

but they make it very nicely. The method of proceeding in each case is the

same. Boil the beans without soaking until three-fourths done. In the meantime put an equal amount (dry) of dried sweet corn with 3 qts. water, and let it

steep on the st^ve for 2 hours without boiling, then add to it the beans, and let

them cook together gently until the beans are done. Serve warm and do not

break the beans.

Beans or Succotash, To Warm. — Put either beans or succotash into

shallow dishes and cover with a little hot water.

while warming, as that makes them mussy.

back where there is not so much heat.

mash them as

little

as possible.

Heat slowly, and do not stir-

If they are likely to burn put them

Dish them \ip with a flat ladle so as to

An excellent dish for breakfast.

In fact,

baked beans, or any dish with beans in it, like bean porridge (which see), is all

the better for having been warmed over the more times the better the dish.

—

—Some writer in the "Household"

String Beans for Winter Use.

I>R'

484

CEASE'S RECIPES.

department of the Blade informs us, and I have not a doubt of the fact, that

string beans can be kept for winter use nicely, in the following manner: " String,

but do not break them, scald a few minutes, then dry by fire heat, turning frequently so that they do not sour. When dry enough to rattle, put away in

closely-tied paper sacks.

To cook them, soak over night and dress th^ same aa

They taste more like green beans than dried corn does like green.

fresh.

—

Corn, To Fry Cut corn from the cob till there is about a quart of it,

and carefully pick out all bits of stalk or silk. Beat 2 eggs very light, stir them

into the corn, with 2 table-spoonfuls of flour, salt and pepper.

Have some lard

very hot, and drop in the corn a heaping teaspoonful (the author would say a

table-spoonful) at a time.

Fry a light brown. Canned corn may be used in the

same way.

Corn Oysters. — Nine ears of corn, 2 eggs, 2 table-spoonfuls of flour,

pepper and salt. Cut the rows of corn length-wise, and then scrape it off the

cob; beat the eggs light, add the flour, pepper, and salt, and fry the cakes

about the size of an oyster in butter.

Remarks. These recipes are much the same, but make a very nice dish for

—

breakfast.

TOAST— With or Without Milk, and to Use Bread Crusts,

Dry Bread, etc. —A lady writer gives her sisters the following plans of saving bread which has been cut in larger quantities than needed, crusts, etc.,

which many throw away because they do not know how to use them. Her

plans will prove a success, every time when followed with judgment. Shesays^" There are times when bread accumulates and is thrown away. We can

not make toast, for we have only just a little milk to spare. Let us tell you how

to make a good-sized dish of toast with only one cup of milk or none at al':.

Toast each slice of bread nicely and brown; have a basin of hot water on thestove; salt the water a little, and dip each slice of toast, 1 at a time, into it.

Let it remain a moment. Then lay it on the dish you wish to serve it in. Immediately on taking it from the hot water spread a thin slice of butter on each

—

But to

It is good just so.

piece of bread, and so on until your dish is full.

give it the appearance of milk toast, heat your small quantity of milk, add a

little lump of butter, a pinch of salt, and hot water enough to just cover the

toast and no more.

—

Bread Crusts, for Balls, or Dressing. If you have scraps and

broken crusts which cannot be toasted, do not throw them away, but soak them

until soft, with warm water.

Add pepper, salt, and butter, according to taste.

Mold into balls like an egg, and lay them in a pan with a roast of beef; turn

them when brown and serve with a rich gravy, and you will think it a rich,

nutritious dish.

Remarks.

—You will not only think

it a rich

nutritious dish, but it will be

such, in fact.

Milk Toast, No. 1.— First toast the bread and lay it in a deep dish-,

then put a lump of butter the size of an egg in a frjing pan; add 1 heaping

table-spoonful of flour, and stir until

it begins to brown; then pour in 1 pt. of

Bweet milk and a little salt, and pour this over the bread. If you like it sweet.

add sugar, to your taste.

VARIOUS DISHES.

485

—

Remarks. The ground work of this recipe was from a Mrs. S. Bearnes, to

the Blade, in which she also gave an endorsement of the new plan of using

strong soda water on bums (which see, among the recipes for burns), but I will

^ive her plan in her own words.

burn.

She says: " I want to tell you how I cure a

"Wet a cloth in strong soda (baking soda) water, and wrap around the

burn, or lay a little soda on and dampen it and let it remain a few minutes." If

she had given her post-office address, I should have given it too. I have come

as near as possible to giving her full credit. The wet cloth is the best plan.

Milk Toast, No. 2. — Cut slices of bread very thin, toast quickly to a

light brown; butter, while hot, and pile them in a deep dish; then cover them

wath rich boiling milk.

Let it stand a few minutes and serve.

A little salt

may be added if necessary.

Milk Toast, No. 3. —The following is from a writer in the Rural New

Yorker, and gives a new thought or two, so I give it a place.

She says: "A

good way to dispose of dry bread is to make it into milk toast. It is very popular with the workingmen and children, and often solves the problem that disturbs the cook when she is thinking what is to be got for supper. Toast the

bread a short time before it is wanted. Set a half pan of milk on the stove

and let it get scalding hot. Put in a little salt, spread the toasted slices with

butter and put them into the hot milk, and in a very few minutes remove to the

table.

If the toast is put in too soon, the bread will fall in pieces and is not so

nice to serve. There should be plenty of milk for the amount of bread."

—

Remarks. I think it will be popular with everyone.

supper of it many times.

I have made an entire

—

Boston Cream Toast. Cut stale bread in slices J^ inch thick, and toast

a nice light chestnut color. Put 1 pt. of milk to heat with 3^ cup of butter, a

little pepper, and salt to suit the taste.

Blend 3 large tea-spoonfuls of flour

Now

"with cold milk, and when it boils, stir in and let it boil 2 or 3 minutes.

Lave ready a pan of hot water, a little salted, dip each slice quickly in the

water, lay in a hot dish and cover with the hot cream. Serve immediately.

II.

Another nice dish is made by rolling light bread dough thin, cutting

in strips and boiling in hot fat. Break each cake open as it comes from the

kettle, and plunge it into the above cream.

Remarks. As Boston claims to be the "hub " upon which the world turns,

I have thought to close the toast making with the Bostonian 'plan of making

cream toast, as given by "P." of Toledo. It will be found very nice, and ths

second dish, or plan, using the same cream, will undoubtedly suit many persons—try them both, if fond of nice dishes.

—

—

—

Bread to Fry in Batter. One table-spoonful of sweet, light dough;

make it into a thin batter by 1 cup of sweet milk; add 3 or 4 eggs, IJ^ cups of

flour, and 1 tea-spoonful of salt.

batter,

and fry in hot lard.

Cut light bread into thin slices, dip into this

Sprinkle with powdered sugar and garnish with

jelly, if desired.

Remarks.

—When you have not the light dough on hand to make into a

batter, simply beat

an egg or two, according to the number of persons to fry

—

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486

CEASE'S RECIPES.

for, add a little salt and a very little flour, rubbed smooth in a little cold water;

dip in your slices of bread and fry as above, or, I think, butter or drippings is

better than lard, as the lady says in " Frying after Ham."

Fried Bread, After Ham.

— After frying good smoked ham or

shoulder, beat 2 eggs and y^ cup sweet milk together, dip slices of stale bread

in this, wetting both sides; fry and turn quickly.

Tille,

Mrs. M. C. Wanemaker, New-

Ind., in Blade.

—

Bread Pudding, Fried. When you have bread pudding left over

from dinner, it is very nice, next morning, to cut it into slices; then dip each

side into cracker crumbs; then into beaten eggs, slightly salted, and again into

the crumbs; then fry a nice brown, in hot fat to float them; take out with a

skimmer or ladle, and drain a moment; serve hot, with powdered sugar over

them.

—

French. Toast. Any meat left over from roast beef, veal, turkey or

chicken is to be freed from bone, finely chopped, using the gravy left, or a

beaten egg and a little butter, to moisten it; whUe quite hot, the toast being all

ready and nicely buttered, put the mixture over each piece, and send to the

table hot.

Remai'ks.

—The French people are not only careful to save everything in

it into some nicer dish than at first, and

which you would not suppose to have been served before. In this is the secret,.

the line of food, but always re-make

not only of their living well, but cheaply.

Stale Bread, to Fry, or Egg Toast.

—Take 2 eggs, beat well;

1 cup

of milk, and flour to make a stiff batter. Cut stale bread into thin slices, and

dip into the batter, and fry a nice brown, in sweet butter. Serve hot, with

butter, sugar or sauce, as you choose.

Bemarks.

for breakfast.

—"With coffee alone, or with other

articles, this makes a nice dish

Well, now, at the risk of being a little out of place with the fol-

lowing plan of cooking eggs, as it is for a breakfast dish, and as these toasts are

most generally used at breakfast, I shall give a plan of cooking eggs for breakfast in this place, although it properly belongs with the egg dishes.

It will be

found very nice, and is as follows:

Eggs, Fried or Baked, for Breakfast.

— Put a table-spoonful of

butter into a tin-plate, upon the top of the stove, and break in 10, or any num-

ber of eggs needed for the meal, a little salt and pepper, allowing the eggs to

cook until the whites are "set;" then slip the tin-plate into a china, or stone-

ware plate, and send to the table hot.

If your stove-oven is hot, they will cook

in half the time, if put into the oven.

CUSTARD —How to Make.— If wanted rich with eggs, some use as

many as 8 for 1 qt. of new milk, 1 cup of sugar, a little salt, and grated nutmeg to taste. Some persons use only 3 or 4 eggs to a qt. of milk — suit yourself, therefore, when they are not plenty.

Vanilla or lemon extract may take

the place of

nutmeg for a change.

the sugar then beaten in to get

Directions

— Eggs to be well beaten, and

then the milk and seasoning;

place in a pudding-dish, or in cups, which is the more tasty way, and bake ia

it all

dissolved;

VARIOUS DISHES.

487

—

^ hour, or until the custard is firm in the center when

Some times nutmeg and lemon-peel are grated over the top of a

custard, when served, in place of mixing in when made.

a slow oven about

it is

done.

Custard, Frosted.

—Five eggs well beaten (reserving three whites for

meringue), 1 qt. of milk, 5 table-spoonfuls of sugar, 2 tea-spoonfuls of vanilla,

pinch of salt; put in a pudding-dish, which place in a pan of water in the

oven and bake. When nearly baked, put upon the top the meringue made

with the 3 whites and 2 table-spoonfuls brown sugar to each white, and any

flavoring.

Bake a light brown. Domestic Monthly.

Custard, Without Eggs.— New milk, 1 qt. flour, 4 table-spoonfuls;

nutmeg or cinnamon to your liking, and a little salt.

;

sugar, 2 table-spoonfuls;

—

Place the milk over a quick fire, and as soon as it boils, having

rubbed the flour smooth in a little cold milk, stir it in, and as soon as scalded,

add the sugar, spices and salt. Bake, of course.

Directions

—

St. James Custard. Place over the stove 1 pint of milk, in which put

one large handful of bitter almonds that have been blanched and broken up.

Let it boil until highly flavored with the almonds; then strain and set it aside

Boil 1 qt. of rich milk, and when cold, add the flavored milk, J^

to cool.

pt. of sugar and 8 eggs, the yolks and whites beaten separately, stirring all well

together.

Bake in cups, and, when cold, place a macaroon (a cake highly

flavored with almonds) on top of each cup.

French Tapioca Custard. — Five dessert-spoonfuls of tapioca, 1 qt. of

milk;

1

pt.

of cold water; three eggs; one heaping cup of sugar; one tea-

spoonful of vanilla, and a little salt.

Directions

— Soak the tapioca in the

water five hours. Let tlie milk boil in a farina-kettle or in a kettle set into

boihng water; add the tapioca and water, and a little salt. Stir until boiling

hot, then add the beaten yolks and sugar.

Stir this constantly about five minPour into a

utes, but do not let it get too thick, or the custard will break.

bowl, and add the whites of the eggs previously beaten to a stiff froth; stir

them in gently. Flavor and set aside in a glass dish till cold. Serve with

canned or brandied fruits; it is a very delicious dessert.

Remarks.

— The French are celebrated for the amount of labor required or

the changes to be made, but their dishes are also celebrated for their excellence.

The Irish moss or carrageen, as called in the next, as well as tapioca, makes a

nice dish.

Carrageen Custard. —Procure carrageen (Irish moss), 1 oz., and divide

is enough for 1 mess; put the moss into water and let it

remain until it swells; then drain it and put it into 214, V^- of ^^^^ ^^^ place

it over a fire; let it boil 20 minutes, stirring continually; then strain it, sweeten

into 4 parts; 1 part

with loaf sugar (any white sugar will

over the tops.

Remarks.

—This

is

do),

put into cups, and grate nutmeg

also served cold, of course.

Any of the moss that ia

black, or dark colored, is not fit for this use any more than it is to make a noiu>

ishing drink for invalids.

DB. CEASE'S RECIPES.

488

Apple Custard. —Pare and punch out the cores of 6 apples (at least >

them in a new tin bread pan with a very

and stew them till tender; then put them in a pudding dish without breaking; fill the centers with sugar, and pour over them a custard made

of 1 qt. of milk, 5 eggs, 4 ozs. of sugar (1 cup will not be too much}, and a

very little nutmeg set the pudding dish in a baking pan half full of water, and

bake it J^ hour. Serve it either hot or cold, at the dinner.

Remarks. ^-Yor the cold serving, let it be what is left over, as most people

for each person to be at dinner); set

little water,

;

like hot dishes for dinner.

Corn Meal Custard.— Corn meal, J^ lb.; sweet milk, 1 pt.; boil together 15 minutes; and add butter, %\\).; 6 well beaten eggs; rose water, salt

Bake carefully, not to burn the top.

and sugar, to taste.

Remarks.

—As we have corn meal puddings (which

see),

why not custard

number of eggs 1 qt. of milk might be used, without

detriment to the custard, making more, and still be rich enough for most peoI think for the

also?

I

ple.

know it will be nice, if nicely made.

cold, at "tea;" but this

Custards are generally served

would be nice hot for dinner, as well as cold at tea-

time.

Sno"w, or Rock Cream, a Substitute for Custard.

— "Boil a cup

of rice in new milk till quite soft, sweeten with powdered sugar and pile upon

a dish. Lay upon it, in different places, bits of currant jelly or preserved fruit

of any kind.

Beat the whites of 5 eggs with a little powdered sugar to a stiff

paste, flavor with vanilla, and add to this, when beaten very stiff, a table-spoon-

ful of rich cream and drop over the rice roughly, giving it the form of a rock

of snow."

Remarks.

— Ornamental as well as a delicious dish at

tea.

ESSENCES — Lemon and Others.— As lemon and other essences or

flavoring extracts are called for with custards and other dishes, in this connection there can be no better place than here (between the custards and ice-creams)

for them.

nee. 111.

The following is from a lady writer, no doubt

— and will be found practical and good.

—

She says:

A. C. of Oco

" Best alcohol, 1

S.

,

lemon oil, 1 oz. the peel of 2 lemons; put all in a fruit jar; let it stand 1

week, shaking 2 or 3 times daily; remove the peel and bottle for use. I have

used it 2 years and pronounce it much better than any I ever bought. Nearly

all essences are made in the same proportion as lemon."

Remarks. This writer is correct as to the proportions. The peel gives

lemon, orange, etc., an improved flavor. A fruit jar filled with lemon or

orange peel, then filled with alcohol without the oils, makes a nice, highlyThe author has made them for his wife, in her life-time,

flavored extract.

many times. Sliced pineapple, no doubt, will do equally well for that most

pt. ;

;

—

delicious flavor.

Ice-Creams and Water Ices, Strawberry.

— As the "Widow

Bedott," of Nettleton, Mo., gives one to the Blade, which

will give it first.

She says:

add 1 qt. of cream,

%

lb.

is perfectly plain,

I

"Rub 1 pt. of ripe strawberries through a sieve,

of white sugar and freeze."

VARIOUS DISHES.

Remarhs.

—No "foolin' " with

this;

it is

489

perfect, having the pure flavor of

the strawberry and the richness of the cream itself, without alloy.

But as some

persons will want a more elaborate one, we give the following, although I do

not know its originator:

of white sifted sugar; then

—

Rub well together 12 eggs and IJ^

add 2 qts. of perfectly fresh and pure cream;

Parisian Ice-Creara, the Best.

lbs.

—

flavor as below named and cook in a farina boiler a tin vessel set in a larger

one containing hot water stirring constantly till it thickens, but it must not

curdle. Strain through a fine sieve and put on ice to cool.

[The author can

Bee no reason to strain, except it be to get the sugar all dissolved unless some of

the egg curdles.] The more slowly the freezing is performed the firmer will be

When completed let it remain in the freezer with fresh ice and

the product.

[This is the French of it.]

salt around it for several hours to ripen.

—

For Flavors for lee-Creams. —For 2 qts. use either 1 table-spoonful

of extract of vanilla, 1 table-spoonful of extract of lemon and of lemon juice,

or 1 pt. of finely strained strawberry juice with 4 ozs. of sugar, or 3 ozs. of

chocolate and 4 ozs. of sugar dissolved in a little water and strained. Or the

berries themselves or nice ripe peaches, as in the next recipe.

Ice Cream "with Berries or Peaches.

— Fruit frozen with custard

may not be particularly good for the digestion, but as it is a popular dish, it is

Take 1 qt. of milk and

well to know how to insure success when preparing it.

1 qt. of cream, 6 eggs, 3

cups of sugar.

It is a good

plan when making any

custard to beat the yolks of the eggs and the sugar together; then all the lumps

can be crushed without difliculty and there is less danger of the eggs looking

stringy.

To this quantity of custard one large pint of ripe berries, or peaches

cut in small pieces, is the due allowance. To my taste 1 qt, is not too many.

Heat the milk and cream, then add slowly the sugar and eggs. Cook it in a

farina kettle, or in a pail set in a pan of water.

When thick take from the fire,

remembering that it will be a good deal thicker when it is cold. When cold

stir in the fruit, and freeze as you do any ice cream.

Remarks. This was published in the London (Out.) Free Press, sent me by

my daughter, Mrs. Dr. Mills, living there, and I will vouch for it, and support

Strawberries,

the writer in the use of the quart instead of a pint of the berries.

raspberries, red or black; blackberries, either should be perfectly ripe; or per.

fectly ripe peaches, cut into quite small pieces, may be used with satisfaction

without other flavoring. Mix in well just before putting into the freezer.

—

—

Ice Cream Lemon. Nice morning's milk, 10 qts.; sugar 10 cups; yolks

of 10 eggs; corn starch, 3 table-spoonfuls; extract of lemon, 1 table-spoonful.

Directions— Pour a quart or two of the milk upon the sugar, and see that the

sugar is thoroughly dissolved rub the corn starch smooth in a little of the milk

and stir in with the beaten yolks of the eggs, then the extract, and freeze at

;

once, as but little time can be given to it at hotels or picnics.

—

Remarks. I have eaten it, and know it is very nice. The following is also

made by the same confectionery cook, who gave me the recipes while I was

—

DR. CEASE'S RECIPES.

490

treating a sister of hers, whom she came in often to see, and hence the acquaintance and this information.

—

Water Ices, Lemon. Fourteen lemons, whites of .18 eggs, sugar, 10

cups; vanilla extract, 1 tea-spoonful; water. Directions Pour over the sugar

—

3 qts. of boiling water, and boil 10 minutes: add 6 qts. of ice water and the

juice of the lemons; then the beaten whites of the eggs, and vanilla, and freeze.

Remarks. Of course, these water ices are simply the juices of any fruit

you desire the flavor of, diluted with water, properly sweetened to taste, and

frozen the same as ice cream. If you wish to use fruits, as oranges, berries,

etc., which contain but little acid, the flavor may be heightened by the addition

of the juice of a lemon or two, according to the amount being made, as the

—

following:

Orange Ice. — To avoid the seeds, etc., press out and strain the juice of

1 dozen good-sized Florida or other sweet oranges, rubbing off the

yellow zest

of 4 of them with lump sugar, if obtainable, otherwise grating finely, or using

an equivalent of orange tincture or extract, at least 1 or 2 table-spoonfuls;

sugar, 3 lbs., upon which pour 1 gal. of boiling water, dissolving by boiling if

necessary.

Set in a cold place to cool before freezing.

—

Remarks. It will be noticed in the first, above, vanilla extract was used,

but I should use the extract of the fruit used, as the taste will be truer to nature,

while the amount there given I should expect to be wholly lost from the large

amount of lemons used. A pint of the juice of strawberries to each 3 qts. of

water being used, would give their very nice flavor to an ice; the sugar and

other treatment the same. The first time I ate of these water ices was at Cape

May, where my son and myself had run down from the Centennial, at Philadelphia, to spend the Sabbath.

At that time they were made very plain aU

there was of the recipe I got by inquiry was " 8 lemons to 'i% ^^^- powdered

sugar, 1 gal. of water and freeze." But it was very nice, even as then made.

—

SALADS, RELISHES, ETC.— There is probably no branch in the

made-up dishes that will show a woman's skill to better advantage than

which she can apply a well made salad to give

piquancy i. e., a pricking or sharp stinging, still a pleasant taste to her salads

or relishes for the dinner or tea-table. These may be eaten hot or cold, but I

think that, like myself, most people prefer them made in time to get cold before

serving.

Sometimes the salt, sometimes the sour, and sometimes the mustard,

or other spices may be made the most prominent, as she shall choose, or as the

nature of the article used for the body of the salad shall require. Salads give a

relish to bread and butter, and comes nearer satisfying all tastes than almost

all, if not all, dishes; and if not made too piquant (too strongly spiced) are not

as unwholesome as they are generally believed to be.

Salad oil pure sweet oil

which the author has a great dislike for on account of its taste, is the richest

article used in making salads; but as the place of the oil can be so nicely filled

with melted butter, or rich cream (the butter is considered best), in making a

"salad dressing," he recommends rather than condemns their use. Any of the

salad dressings may be applied, mixed with simply chopped cabbage, chopped

line of

in the variety of articles to

—

—

—

VARIOUS DISHES.

491

or sliced potates, or any kind of chopped meat, as well as to the more elaborately mixed dishes.

—

Salad Dressings, to Make Cold "Which may be put upon almost

any cold dish left over from dinner, as cold potatoes, beets, string beans, meats,

chicken or fish, and cabbage, or uncooked cabbage or lettuce in its season; any

of which should be chopped rather finely and heaped in the center of a platter

or bowl of sufficient size to allow mixing with it the salad dressing, to be made

Take an even tea-spoonful of ground mustard and a salt-spoonful

as follows:

of salt and mix into a paste with good vinegar.

It is best to use a fork for this

and to mix in a soup plate. Now add the yolk of 1 egg, being careful not to

allow the white to follow; stir the yolk thoroughly through the mustard and

begin to add the sweet oil or melted butter, as you prefer, in small portions,

not more than a tea-spoonful at a time, but add continually as you mix.

If the

dressing becomes too hard, or looks stringy, add a tea-spoonful of vinegar from

time to time, but not often. It should become a light creamy mass, and it will

if it is properly stirred; and you go on adding oil or butter and vinegar until

you have the necessary quantity (using more mustard and salt at the beginning

and the yolk of another egg, if the quantity is known to be for a half-dozen

persons or more), when you taste to see if it is sufficiently salt or sour or piquant

with the mustard; and if not, add either as you wish. Now this dressing is to

be placed upon the chopped cold potatoes, or other chopped cold article or raw

chopped cabbage or lettuce, and properly mixed through it with the fork, or

two forks may be handier, leaving

rough and rocky" in appearance, or

smoothing down with a knife blade, as you choose.

Remarks If this is used upon any cold article, a few fresh lettuce leaves

may be stuck around the edge, or sliced bits of fresh tender radishes; or a few

salt herrings split into fibers, and laid around, or put upon the dish, will meet

with general favor. Many of these ideas I have taken from the American Grocer, a very reliable paper upon any class of subjects, to which it calls public

'

'

—

attention.

It is usual,

when cold chicken is chopped, or other cold meats, for

the ground work of the salad, to chop the white part of the celery, if you have

to make an equal amount as there may be of chicken, or meat, and mix

evenly together; then after the dressing is mixed in, garnish with, or stick

around, the green tops of the celery. When cold potatoes are used for the

it,

salad, men will generally like

it better; a small onion is also chopped finely,

and mixed with the potatoes, ladies generally prefer it without, so a compromise might be made by using an onion half the time, or occasionally.

Salad Dressing, to Make With Heat.

larly adapted to raw,

—

Although this is particuchopped cabbage, or lettuce, in its season, it will be found

nice for cold meat, chicken, etc.

Cabbage,

% ^ small head; or fresh, crisp

lettuce, in equal amount; vinegar, 1 cup; 1 egg; sugar, 1 table-spoonful;

mustard, 2 tea-spoonfuls; butter, 1 tea-spoonful; a little salt and pepper.

—

made

Direc-

tions Chop the cabbage or lettuce finely, stirring the salt and pepper into it,

and put into a bowl, or dish to await the dressing. Beat the egg, sugar and

butter together, and add the mustard and vinegar, stirring well put the mix;

—

DR. CHASE'S RECIPES.

492

ture into a stew pan upon the stove, stirring all the time, until it comes to a

boil, when it is to be poured over the cabbage,

or lettuce, or meat, as the case

may be.

The articles being all mixed cold it does not curdle and the constant

The German

stirring while heating prevents its curdling during this process.

girl,

;

who first prepared this for us, brought it to the table hot, as her people

prepared it; but there being some of it left over, I found that myself and family

So had it prepared, after this, in time to get cold by placliked it better cold.

ing on ice, whether for dinner or tea. It is nice at either meal. I will also give

a few others.

Salad Dressing for Tomatoes.

—The author's preference for cold

salads is shown to be the preference of others also, by the following:

Take off

the skins with a sharp knife, cut into thin slices, and lay in a salad bowl.

Make

a dressing by working 1 tea-spoonful each of salt and made mustard, 3^ teaspoonful of pepper, the yolks of 2 hard boiled eggs, with 2 table-spoonfuls of

melted butter; then whip in with a fork 5 table-spoonfuls of good vinegar.

Pour over the tomatoes, and set on ice or where it is cool for an hour before

Rural Neio Yorker.

serving.

Potato Salad. — A potato salad is easily prepared, and very nice alone;

but if you have any cold fish, as called for in this recipe, it gives an additional

If you have no cold potatoes, boil or steam a dozen with their jackets

relish.

on; when done peel and

let stand till entirely cold; then slice them }4 ii^ch

mix with some flakes of cold boiled fish (halibut, cod or salmon) and

pour over them a salad dressing made with 6 table-spoonfuls of melted butter

thick

;

or salad oil, 6 table-spoonfuls of cream or milk, 1 table-spoonful of salt, '^ the

quantity of pepper and 1 tea-spoonful of ground mustard. Into this mix 1

Boil well, then add 3 raw eggs, beaten to a foam

remove

and stir for 5 minutes when thoroughly cold turn over

Garnish with slices of pickled cucumber, cold beet, hard boiled

cupful of vinegar.

directly from the fire

the salad.

;

;

eggs, celery or parsley.

Remarks.

—

It strikes the author that if there is no cold fish on

hand that a

sprinkling of cold chopped turnips would do remarkably well, for variety's

sake, to mix with the potatoes.

They make a nice dish mashed with potatoes,

for dinner, why not in a salad also.

Cream Salad Dressing, in Place of Mayonnaise, or Salad Oil.

—Rub the yolks of 2 hard boiled eggs through a

sieve, 1 dessert-spoonful of

dry mustard, 1 table-spoonful of butter, 1 tea-spoonful of salt, 3^ pt. of cream;

either juice of 1 lemon or 2 table-spoonfuls of vinegar, and as much cayenne

pepper as can be taken up on the blade of a small penknife. This is a good

substitute for mayonnaise (given below), for those who like myself, do not like

oil, for any dish of vegetables, chicken, or upon meats, at dinner or tea.

Mayonnaise, Beal, or French Dressing for Salads.— Yolks of

2 or 3 eggs, 1 lemon, salad oil, 1 tea-spoonful each of pepjjer, salt, and brown

or moist sugar. Directions Mix the yolks of the eggs raw vnth the pepper,

salt and sugar (a wooden spoon is said to be best to work it with); then begin ta

—

VARIOUS DISHES.

493

•work in, little by little, the salad oil (the author thinks not above 1 table-spoonful for each yolk used

—the amount was not given by "Warne's Model Cookery

(English), from which I quote, but left to depend

upon its creaming with the

lemon juice), mixing so thoroughly that it may appear a perfect cream. Keep

by your side the lemon, cut in two. As soon as the oil and eggs begin to mix,

squeeze in some of the lemon juice, adding more oil, drop by drop, (little by

little, as above mentioned, I think best, as drop by drop, unless you have a

helper to drop it, would be too slow for Americans), then more lemon juice, till

all is finished.

Let it be a perfect cream before you use it, and mix in a cool

place.

Remarks.— 1 have no doubt the mixing in a cool place will be an important

point in keeping the oil less " greasy," as we say. In case the lemon juice is

not acid enough to make all of a creamy consistence, add by degrees stirring all

the time, as much good vinegar as will accomplish it.

It is generally used for

chicken, but may be used on anything used for salad, by those who prefer the

oil,

in place of butter or cream.

It is simple and easily made.

Lobster Salad. — Take the inside of a large lobster, boiled and

cold;

mince it finely; the yolks of 3 hard-boiled eggs, mashed fine, with 4 table-spoonfuls of sweet oil, or butter softened; pepper, salt, vinegar, and mustard, to taste;

mix all well, and add celery or crisp lettuce, also to taste; then garnish with

hard-boiled eggs, sliced, when served.

—

Chicken Salad. Although there are general instructions that ought to

enable any one to prepare a salad for a chicken, yet, as there are some people

who can only work upon specific or positive directions, I will give one so

explicit and plain that

none can go amiss: Take a good-sized spring chicken,

weighing 2}4 or 3 lbs. boil it till perfectly tender. When perfectly cold, pick

the meat from the bones, and if the skin is at all tough remove it, and chop the

meat to the size of peas; also, if you have it, chop the white part of 4 or 5 heads

of celery to the same fineness, and mix together just before serving, into which

the