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My Pet Recipes, Tried and True - Contributed by the Ladies and Friends of St. Andrew's Church, Quebec
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Transcriber's note:

Obvious typographical errors have been corrected, but inconsistencies in spelling and hyphenation have been retained.

Advertisements are presented as in the original—several before the text with the remainder after the text.



MY PET RECIPES TRIED and TRUE

CONTRIBUTED BY THE LADIES AND FRIENDS OF ST. ANDREW'S CHURCH QUEBEC

* * * * * *

BY APPOINTMENT FURRIERS TO THE QUEEN.

HOLT, RENFREW & Co.

QUEBEC and TORONTO.

THE .. LARGEST

Manufacturers of FINE FURS in Canada

Exclusive Designs in Ladies' Persian Lamb and Sealskin Coats

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RECIPES ARE USELESS

Unless you have the ingredients to demonstrate them.

This Is Where We Shine

We carry the very best of groceries in Quebec. We make a specialty of the choicest goods. Everything is fresh and appetizing. If you are among our customers you are aware of these facts. If not give us a trial order.

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92 & 94 St. John Street

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Medicine ..

When you need medicine you want the best. That is natural. A man may be contented with an $18.00 overcoat even though he knows some other men wear coats that cost $45.00. A woman may wear $1 gloves and see the $2 kind without being disturbed. IT IS DIFFERENT WITH MEDICINE. Everyone wants the highest quality; and that is the only kind we keep. We are particular in selecting and buying our drugs; careful in making our medicines and exact in compounding prescriptions.

WE SOLICIT YOUR TRADE ON THESE ASSURANCES.

HENRY WILLIS, CHEMIST and DRUGGIST 4 St. John Street, - - - Quebec.



S. J. SHAW & Co.

13 St. John Street,

... AND ...

Corner Mountain Hill and Notre-Dame St.

House Furnishing HARDWARE FANCY MOULDS AND SLICERS.

Telephones {UPPER TOWN, 573 {LOWER TOWN, 44





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* * * * * *

MY PET RECIPES TRIED and TRUE

CONTRIBUTED BY THE LADIES AND FRIENDS OF ST. ANDREW'S CHURCH QUEBEC



"We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks." —OWEN MEREDITH.

Quebec "Daily Telegraph" Printing House 1900



Rhymes to Remember...

"Always have lobster sauce with salmon, And put mint sauce your roasted lamb on. In dressing salad mind this law With two hard yolks use one raw. Roast pork, sans apple sauce, past doubt Is Hamlet with the Prince left out. Broil lightly your beefsteak—to fry it Argues contempt of christian diet. It gives true epicures the vapors To see boiled mutton minus capers. Boiled turkey, gourmands know, of course Is exquisite with celery sauce. Roasted in paste, a haunch of mutton Might make ascetics play the glutton. To roast spring chickens is to spoil them, Just split them down the back and broil them, Shad, stuffed and baked is most delicious, T'would have electrified Apicius. Roast veal with rich stock gravy serve, And pickled mushrooms too, observe, The cook deserves a hearty cuffing Who serves roast fowl with tasteless stuffing. But one might rhyme for weeks this way, And still have lots of things to say; And so I'll close, for reader mine, This is about the hour to dine."



SOUP.

"The best soups are made with a blending of many flavors. Don't be afraid of experimenting with them. Where you make one mistake you will be surprised to find the number of successful varieties you can produce. If you like a spicy flavor try two or three cloves, or allspice, or bay leaves. All soups are improved by a dash of onion, unless it is the white soups, or purees from chicken, veal, fish, etc. In these celery may be used. In nothing as well as soups can a housekeeper be economical of the odds and ends of food left from meals. One of the best cooks was in the habit of saving everything, and announced one day, when her soup was especially praised, that it contained the crumbs of gingerbread from her cake box! Creamed onions left from a dinner, or a little stewed corn, potatoes mashed, a few baked beans—even a small dish of apple sauce have often added to the flavor of soup. Of course, all good meat gravies, or bones from roast or boiled meats, can be added to your stock pot. A little butter is always needed in tomato soup. In making stock, use a quart of water for every pound of meat and bone. Cut the meat in pieces, crack the bones, place all in the kettle, pour over it the proper quantity of cold water; let it soak a while on the back of the range before cooking. Let soup boil slowly, never hard, (an hour for each pound of meat) strain through a sieve or coarse cloth. Never let the fat remain on your soup. Let get cold and lift it off, or skim it off hot."

BROWN STOCK.

MRS. W. COOK.

Four pounds shin of beef, or other meats and bones—four carrots, four onions, one turnip, one small head of celery, one half tablespoonful of salt, one half teaspoonful of peppercorns, six cloves, five pints of cold water. Cut up the meat bone and place it in a large saucepan, pour over the water, skim when boiling, prepare the vegetables, add them to the saucepan; cover closely and boil slowly four hours. The spice should be added with the vegetables.

CREAM OF CELERY SOUP.

MRS. ERNEST F. WURTELE.

One quart chicken or veal broth; one quart milk; one half cupful rice; one teaspoonful salt; one head celery; seasoning. Use for this soup a quart of chicken or veal broth and about a quart of milk; pick over and wash the rice, rinse it well in cold water, and put it in a thick saucepan over the fire with a pint of milk and a teaspoonful of salt; wash a head of celery and grate the white stalks, letting the grated celery fall into milk enough to cover it; put the grated celery with the rice and gently simmer them together until the rice is tender enough to rub through a sieve with a potato masher, adding more milk if the rice absorbs what has first been put with it. After the rice has been rubbed through the sieve, return it to the saucepan, place it again over the fire, and gradually stir with it the quart of stock or broth; if this quantity of stock does not dilute the soup to a creamy consistency, add a little milk; let the soup get scalding hot, season it with salt, white pepper, and a very little grated nutmeg, and serve at once.

CELERY SOUP.

MRS. STOCKING.

Four large potatoes, three large onions, six or eight stalks of celery. Chop all the vegetables very fine, and place in an earthern kettle and cover with boiling water, stir often till cooked, then add one quart of milk and let boil; add butter, pepper and salt to taste. This receipt will serve six persons.

CHICKEN CREAM SOUP.

MRS. DUNCAN LAURIE.

Take the carcase of a roast chicken or turkey, break the bones, and cover with a quart of cold water and simmer for two hours adding boiling water, to keep the original quantity. Strain and return to kettle, add one chopped onion, two grated raw potatoes, one half small turnip grated, and one half cup rice. Boil until rice is very soft. Strain again, and return to kettle and let boil, and add one pint milk, one teaspoon cornstarch rubbed smooth in a tablespoon butter and a little salt and pepper, serve hot.

CONSOMME A LA TOLEDO—CLEAR SOUP.

MISS STEVENSON.

One quart stock, two eggs, two gherkins, a little red and green colouring, two tablespoonfuls cream, whites and shells of two eggs, one wine glass of sherry, and a little nutmeg. Beat the two whole eggs, pour over them the cream (hot.) Season the custard with pepper, salt and nutmeg, colour half red and half green, pour both parts into buttered tins, poach in hot water until firm. Beat the whites and shells of eggs with a little cold water, add them to the stock, pour it into a saucepan and whisk over the fire till boiling; draw on one side and simmer ten minutes. Cut the custard in shapes, rinse then in warm water, shred the gherkins, strain the soup, add the wine and garnishing just before serving.

CAULIFLOWER SOUP.

One cauliflower, two yolks of egg, one half pint of cream, one quart chicken stock. Boil together the stock and cauliflower, for twenty minutes, take out the cauliflower, put aside some of the best parts, pass remainder through a sieve, mix together the yolks and cream, add them to the soup, put all in a saucepan and stir over the fire until it begins to thicken, put the pieces of cauliflower into a tureen and pour the soup over them; the stock used in this soup is better without any other vegetables.

FISH SOUP.

Two pounds of raw fish, one tablespoonful parsley, one and one half ounces butter, one ounce flour of rice, one half pint milk, one quart of water, pepper, and salt. Boil together the bones and skin of fish for half an hour. Strain, melt butter in a saucepan, stir into it the flour, add strained water from the pan. Cut up the fish into small pieces, add it, also salt and pepper, boil slowly ten minutes, add parsley at last minute.

GIBLET SOUP.

MISS BEEMER.

Giblets from two or three fowls; two quarts of water; one of stock; two tablespoons of butter, ditto of flour; salt, pepper, and onion if desired. Put giblets on to boil in the water and boil gently till reduced to one quart (about two hours); take out the giblets, cut off tough parts and chop fine the remainder. Return to the liquor and add stock. Cook butter and flour together until a rich brown, and add to the soup; season, cook gently half an hour; stir in half a cup of bread crumbs and in a few minutes serve hot.

KIDNEY SOUP.

MISS STEVENSON.

One ox kidney, one quart second stock or water, one tablespoon Hardy sauce, one tablespoon mushroom ketchup, one ounce butter, one ounce rice flour, pepper, salt and cayenne. Wash and dry the kidney, cut into thin slices; mix together the flour, pepper and salt and roll the kidney in it. Brown them quickly in the butter, pour over the stock, skim when boiling. Add sauce and simmer slowly two hours.

LENTIL SOUP.

MRS. THEOPHILUS OLIVER.

One half pound of lentils, one carrot, one onion, one ounce dripping, salt, pepper corns, one quart of water, one tablespoon of flour. Soak the lentils all night, wash well, scrape carrot, and onion cut up. Put the dripping into a saucepan, when warm, put in vegetables, lentils and flour. Stir for five minutes until all fat is absorbed, add the water warm, some herbs tied in a bit of muslin. Boil for an hour or more. Rub through a sieve, return to saucepan. Reheat and serve.

OX TAIL SOUP.

MRS. W. COOK.

Divide an ox tail into lengths of an inch and a half; melt an ounce of butter in a stew pan and fry the pieces in this, turning them about for five minutes. Add two quarts of stock or water and bring gently to a boil. Throw in a teaspoonful of salt, and carefully remove the scum as it rises. Add a carrot, a turnip and an onion with two cloves stuck in it, a little celery, a blade of mace and a small bouquet of garum. Stew gently two and one half hours. Strain the soup and put the pieces of ox tail in cold water to free them of fat. Mix an ounce and one half of flour smoothly with a little cold water, add to the stock and simmer for twenty minutes. Add a little cayenne, a few drops of lemon juice and a glass of port wine if liked and serve.

OYSTER SOUP.

MISS MIRIAM STRANG.

One quart boiling water, one quart milk, stir in one teacup rolled cracker crumbs, season with pepper and salt to taste. When all come to a boil add one quart of oysters; stir well so as to keep from scorching, then add a piece of butter size of an egg; let it boil up just once, then remove from the fire immediately.

CREAM OF PEA SOUP.

MISS RUTH SCOTT.

One tin of peas and one pint of water, a very small piece of onion, let it boil about twenty minutes, strain and mash through sieve. Two tablespoonfuls of butter, and one of flour, well blended together. Add that to the peas. Last of all add a pint or more of boiling milk. Put on the stove till it thickens, but be careful not to let it boil.

PALESTINE SOUP.

MRS. W. COOK.

Wash and pare two pounds of artichokes and put them in a stewpan with a slice of butter, two or three strips of bacon rind, which have been scalded and scraped and two bay leaves. Put the lid on the stew pan and let the vegetables "sweat" over the fire for eight or ten minutes, shaking the pan occasionally to keep them from sticking. Pour on water to cover the artichokes and stew gently till soft. Rub them through a sieve, mix the liquor they were boiled in with them, make the soup hot and add boiling milk until it is as thick as double cream. Add pepper and salt to taste. Just before serving, mix with the soup a quarter of a pint of hot cream. This addition will be a valuable one, but may be dispensed with.

PUREE DE PETIT POIS.

MISS STEVENSON.

One pint green peas, two yolks of egg, one gill cream, one and one half pints stock, salt and pepper. Strain the liquid from the peas, put them with the stock in a saucepan and simmer twenty minutes; pass them through a sieve, pour back to the pan, add yolks, cream, pepper and salt, and stir over the fire until it begins to thicken; do not allow it to boil. A spray of mint boiled with the peas is a great improvement.

PUREE DE VEAU.

Four ounces pounded veal, one pint stock, one ounce butter, one ounce flour, yolks of two eggs, few drops of lemon juice, one half pint whipped cream. Mix veal and butter together in a saucepan, add flour, then by degrees the stock (hot) just boil up. Mix yolks and add little by little the cream, a few drops of cochineal, salt and pepper, pour over this the contents of the saucepan very carefully.

TOMATO SOUP.

MRS. HENRY THOMSON.

One pint of stewed tomatoes, add a pinch of soda, stir till it ceases foaming, then add one pint boiling water and one pint of milk, strain and put on the stove and when near boiling, add a tablespoonful of cornstarch, wet it with a little cold milk, one tablespoon butter, a little pepper and salt to taste.

TOMATO SOUP.

MISS EDITH HENRY.

Take a tin of tomatoes and add half a pint of water. Let this boil for half an hour till the tomatoes are well broken. Add a tablespoonful of cornstarch, dissolved in a little cold water and mix well. Flavor with salt and pepper to taste, and half a small onion. Then add a quart of milk. Let this boil and stir well, so that it will mix, and be careful that it does not burn on the bottom of the pan.

TURKISH SOUP.

MRS. W. COOK.

One quart of white stock, one half teacupful of rice, yolks of two eggs, one tablespoon cream, salt and pepper. In preparing this soup boil first the rice in the stock for twenty minutes. Then pass the whole through a wire sieve, rubbing through such of the rice as may stick with a spoon, then stir it thoroughly to beat out such lumps as the rice may have formed and return all to the saucepan. The yolk of egg, cream, pepper and salt, must now be well beaten together and added to the stock and rice, the whole stirred over the fire for two minutes, care being taken to prevent boiling after the eggs are put in, or they will curdle. This soup should be served very hot and is excellent.

TURTLE BEAN SOUP.

MISS FRASER.

One pint of black beans, boil in two quarts of water, one onion, two carrots, small teaspoon of allspice, five or six cloves, a small bit of bacon or ham. A good bone of roast beef or mutton, let all boil till quite tender perhaps two hours. Then turn into a colander, take out the bone and rub all the rest with a wooden spoon through the colander, if this is too thick add some stock or water. Some meat balls can be added.



FISH AND OYSTERS.

"Now good digestion wait on appetite, And health on both."—MACBETH.

RULE FOR SELECTING FISH.

If the gills are red, the eyes full, and the whole fish firm and stiff, they are fresh and good; if on the contrary, the gills are pale, the eyes sunken, the flesh flabby, they are stale.

BAKED CODFISH.

MRS. DAVID BELL.

Choose a good sized fresh codfish, prepare it for cooking without beheading it, fill the inside with a dressing of bread crumbs, a finely chopped onion, a little chopped suet, pepper and salt and moisten all with an egg. Sew up the fish and bake, basting with butter or dripping. If butter, beware of too much salt.

BAKED CODFISH.

MRS. R. M. STOCKING.

Pick very fine one cup of codfish; soak several hours in cold water; have ready two cups of mashed potatoes and mix well with one egg, a cup of milk, one half cup of butter, little salt and pepper; put this in a baking dish and cover the top with bread crumbs; moisten with milk; bake one-half hour.

CURRIED FISH.

MRS. W. COOK.

One pound cooked white fish, one apple, two ounces of butter, one onion, one pint of fish stock, one tablespoon curry-powder, one tablespoon flour, one teaspoon lemon juice or vinegar, salt and pepper, six ounces of rice. Slice the apple and onion, and brown them in a pan with a little butter, stir in them the flour and curry powder, add the stock by degrees; skim when boiling and simmer slowly one half hour, stir in them the lemon juice, also a very small teaspoon sugar; strain and return to the saucepan, cut up the fish into neat pieces, and put them into the saucepan also, when quite hot dish with a border of rice.

FISH CREAM.

MRS. J. G. SCOTT.

One can of salmon, one quart of milk, one cup of flour, one cup of butter, three eggs, one cupful of bread crumbs, one half cupful grated cheese, one onion, one bunch of parsley, two bay leaves. Take the canned salmon, or boil a fish, and when cool take out the bones and break the fish in small pieces. Put on to boil one quart of milk, an onion, a bunch of parsley, and two bay leaves; after boiling strain through a colander, then add a cup of flour mixed smooth with cold milk and a cup of butter; beat up three eggs and pour into the mixture. Put in a baking dish alternate layers of fish and cream until the dish is full, putting cream top and bottom. Place on top one cup of bread crumbs and one half cup of grated cheese. Salt to taste, and cayenne pepper. Bake twenty minutes.

FISH MOULD.

MRS. A. COOK.

Boil a fresh haddock, remove the bones and pick it in pieces, soak some bread in milk; put the fish, bread, a small piece of butter, one or two eggs, pepper and salt together in a bowl and beat them well together. Put the mixture in a mould and steam, turn out, and garnish with parsley. Tomato sauce is nice poured round the mould when turned out. The fish should be about twice the quantity of the bread.

TOMATO SAUCE.

Six tomatoes, two ounces butter, one half ounce flour, one half pint stock, one teaspoon of salt, one fourth teaspoon of pepper. Place the tomatoes in a pan and pour over them the stock, add salt and pepper. Place the pan over the fire and cook all slowly for half an hour. Place a wire sieve over a basin and rub the tomatoes and stock through the sieve. Melt the butter in a saucepan, add the flour stir well together, pour over the tomatoes and stock and stir all over the fire till boiling, when the sauce is ready for use. Tinned tomatoes do not take so long to boil.

FISH SCALLOP.

MISS RUTH SCOTT.

Remains of cold fish of any sort, one half pint of cream, one half tablespoonful anchovy sauce, one half teaspoonful made mustard, one half teaspoonful walnut ketchup, pepper and salt, bread crumbs. Put all the ingredients into a stew pan, carefully picking the fish from the bones; set it on the fire, let it remain till nearly hot, and stir occasionally. Then put in a deep dish, with bread and small bits of butter on top; put in the oven till nearly browned. Serve hot.

FISH PIE.

MRS. ANDREW THOMSON.

Boil one haddock, take the best part of the fish, one pint of milk and a piece of butter as large as an egg, half a cup of flour, two yolks of eggs, stir together, and then mix well with the fish. Put in a pudding dish, and take a half cup of bread crumbs, half a cup of grated cheese, put in the oven for ten minutes, salt and pepper to taste.

POTTED HERRINGS.

MRS. DAVID BELL.

Scale and clean fresh herrings, then taking the fish by the tail you can easily remove the backbone drawing it towards the head. The smaller bones will melt in the vinegar; remove the heads and roll each fish up, tail end inside, and wind a thread round each roll, lay them in the vessel they are to remain in till used, a stone earthernware crock is best. Make scalding hot with spices as much vinegar as will cover them, pour it over the fish and keep them hot about the stove for about an hour, when they will be well cooked through; do not let them boil or they will break. Keep in a cool place. Spices: whole white pepper, whole allspice, and a blade of mace if it is liked.

LOBSTER CUTLETS.

MRS. FARQUHARSON SMITH.

Mince the lobster fine, and season with pepper and salt, make good and thick with drawn butter. Mix with the lobster enough to make it stick together. Shape with the hands into cutlets, roll in bread crumbs and fry in hot lard.

The Sauce:—Make rather a thin custard, season with pepper, salt and a little nutmeg and chopped parsley, place over the cutlets.

LOBSTER STEW.

MRS. ERNEST F. WURTELE.

Take a boiled lobster and split it open, cut the meat into small pieces and put into a saucepan with one pint of milk; when boiling add two tablespoons of flour dissolved in a little water, and boil ten minutes. Season with salt, pepper and a small piece of butter. Just before serving pour in a wineglassful of sherry. Canned lobster may be used with very good results.

OYSTER PIE.—FAMOUS.

One cup melted butter is put in a lined saucepan, and three tablespoons of flour which are rubbed well into the butter, one half teaspoon of mace, a little pepper and salt. The juice of the oysters is put into this to make it thin, and little by little one quart of boiling milk to one quart of oysters. Last the oysters are put in very carefully and given a very short boil. The whole is pretty thick and is then put into a pie dish with pie crust over; one cup of cream is put in just before the oysters are emptied into the pie dish.

OYSTER PIE OR PATTIES.

MISS M. A. RITCHIE.

Crust:—One pound of butter, one pound of flour, one half cup of water. Sauce:—One tablespoonful of butter, two tablespoonfuls of flour, one cup of cream or milk, one pint of oysters.

ESCALOPED OYSTERS.

MADAME J. T.

Butter the dish; cover the bottom of the dish with bread crumbs, add a layer of oysters, season with pepper and salt, then bread crumbs and oysters until you have three layers. Finish with crumbs, cover the top with small pieces of butter, bake half an hour.

CREAMED OYSTERS ON TOAST.

MRS. R. M. STOCKING.

One quart of milk, two tablespoons flour three tablespoons butter, pepper and salt. Put milk in double boiler, mix butter and flour thoroughly, adding a little cold milk before stirring into the hot milk; cook: One pint of oysters, let simmer in their liquor for about five minutes, then skim out, drop into the cream sauce. Prepare thin slices of crisp toast, lay on heated platter; pour over creamed oysters, serve at once. Delicious.

OYSTER CROQUETTES.

MISS STEVENSON.

Twenty-five oysters, one dessertspoonful chopped parsley, three ounces butter, one and one half ounces flour, one gill milk or cream, one teaspoon lemon juice, one egg, three tablespoons bread crumbs, salt and pepper. Boil the oysters in their own liquor five minutes, cut them in rough pieces, melt the butter in a saucepan, stir in the flour, add cream by degrees, also oyster liquor, boil two minutes, add then the parsley, pepper, and salt, put in the oysters and allow the mixture to cool. Form it then into croquettes on a slightly floured board. Roll in the beaten egg and bread crumbs and fry in hot fat two minutes.

MOULDED SALMON.

MISS MARION STOWELL POPE.

One tin of salmon chopped, one cup fine bread crumbs, four eggs broken in four tablespoons melted butter, one teaspoon chopped parsley, pepper and salt to taste. Put into a plain buttered mould and sprinkle with flour, cover and steam one hour.

Sauce for the above:—One teaspoon cornstarch, a little butter, one and one half cups of milk, pepper, salt and nutmeg to taste. A little tomato ketchup or anchovy sauce added. When it comes to the boil, add one well beaten egg; pour round the mould and serve hot.

CREAMED SALMON.

MISS H. BARCLAY.

One can salmon minced fine, draw off the liquor. For the dressing, boil one pint milk, two tablespoons butter, salt and pepper to taste. Have ready one pint of bread crumbs, place a layer in the bottom of the dish, then a layer of fish, then a layer of dressing, and so on, leaving crumbs for the last layer, and bake till brown.



MEATS.

MEATS.

MRS. DAVID BELL.

To make beefsteak tender, rub a pinch of baking soda on each side of the steak about an hour before cooking and roll it up on itself in the meantime. A very small pinch of brown sugar used in the same way is good, but the soda is thought preferable.

MEAT BALLS.

MRS. WADDLE.

Mash finely some potatoes, pass through a sieve, stir in the yolks of two eggs, one ounce of butter, pepper and salt. Mince finely some beef or tongue. Mix all well together, add a little parsley, roll into balls, cover with egg and bread crumbs, fry in hot lard. Let them dry before the fire on paper. Very good.

SPICED BEEF.

Rub well into a round weighing forty pounds, three ounces saltpetre, let stand six or eight hours, pound three ounces allspice, one pound black pepper, two pounds salt, and seven ounces brown sugar; rub the beef well with the salt and spices. Let it remain fourteen days turning it every day and rub with the pickle, then wash off the spices and put in a deep pan, cut small six pounds of suet, put some in the bottom of the pan, the greater part on the top, cover with coarse paste and bake eight hours; when cold take off the paste pour off the gravy, it will keep six months.

SPICED BEEF.

MISS J. E. FRASER.

Two pounds of raw steak from the round, free from bone, fat or sinew, chopped very fine, six soda biscuits rolled fine, one cup of milk, two eggs beaten in one tablespoon salt, one dessertspoon of pepper, and add a little spice if you like. Butter an earthenware jar as large round the top as the bottom and press the mixture in very lightly. Cover with butter one half inch thick. Cover the jar with a plate and bake in an oven for two hours. Serve whole or cut in slices. Nicer cold.

BEEF A LA MODE.

MRS. I. T. SMYTHE.

One half pound of meat, cut up into four inch squares and two or three inches thick, add onion chopped fine, one teaspoon salt, and one half teaspoon pepper, cover with boiling water and place in jar and cook in oven for two hours.

BEEF OLIVES.

MRS. GEORGE M. CRAIG.

Thin slices of steak cut into squares about the size of hand; make a dressing similar to chicken, bake, then put on the steak and roll, put in the saucepan with some onion and butter in a little water, let it simmer for an hour and a half to two hours.

COLD MEAT CUTLETS.

MRS. A. COOK.

Half pound cold meat or chicken, one ounce butter, one ounce of flour, one gill white stock, one teaspoon chopped parsley, one half saltspoon grated nutmeg, small teaspoon of salt, saltspoon of pepper, grated rind of half a small lemon. Pass chicken twice through the mincer, then melt the butter, stir into it the flour, get it perfectly smooth and add stock, don't let it brown, stir until it boils and boil two minutes, add the chicken, (when properly cooked will leave the pan clearly) add pepper, salt, nutmeg, parsley and lemon, put it away to cool. In using cold beef, a teaspoon anchovy essence or paste is an improvement, and to mutton a teaspoon mushroom catsup. When the mixture is cold, place some flour on board to prevent sticking and form into rolls with square edges, beat the egg, place breadcrumbs mixed with pepper and salt on paper, put the rolls first in the egg, then in crumbs, have sufficient fat in pan and when the white smoke rises, put the rolls in and fry three minutes, drain on paper. Brown sauce may be served and mashed peas or potatoes placed in the centre.

CURED MUTTON HAMS.

MRS. W. COOK.

Quarter of a pound bay salt, ditto of common salt, one ounce saltpetre, four ounces brown sugar, one ounce allspice, four ounces black pepper (whole), the allspice or one ounce of coriander seed must be bruised not ground, one quart of water: boil all together a few minutes and rub on hot. In three weeks the hams will be ready to hang if well rubbed with the pickle everyday. Sufficient pickle for two.

BRAISED MUTTON.

MRS. ARCHIE COOK.

One boned shoulder of mutton, four ounces of bread crumbs, two ounces of suet, rind of half a lemon, bunch of mixed vegetables, one tablespoon chopped parsley, other herbs if liked, one egg, a little milk, one teaspoon of salt, half teaspoon of pepper. Chop suet finely (or fat from mutton will do) add breadcrumbs, parsley, grated lemon rind and salt, moisten with egg and milk. Place mixture in mutton, roll up and tie securely. Slice vegetables and put them with bones in saucepan also two cloves, a bay leaf and peppercorns, pour over them a pint of stock or water, place mutton on top and boil slowly about one and one half hours according to size of meat, then brush it over with glaze or sprinkle with flour, pepper and salt and bake it half an hour. Place on a dish, pour fat from pan and stir in half ounce of flour (browned) add stock in which meat was cooked, also one tablespoon mushroom catsup and one tablespoon Worcester sauce, pepper and salt, boil two minutes and strain around meat. Vegetables in stock can be cut to ornament the dish.

GENUINE IRISH STEW.

MRS. DUNCAN LAURIE.

Take the feet and legs of a pig, cut off at the hams, two will be sufficient for a family of eight. Singe off the hair and thoroughly cleanse them, removing the toes by scorching. Cut the legs in pieces suitable for stewing, put down in cold water and cook slowly for three hours. Pare and cut up nine or ten good sized potatoes and add to your stew with salt and pepper, about one half an hour before dishing. After the potatoes have been put in, the greatest care must be taken to prevent them from sticking to the pot and burning, therefore you must stir frequently with a spoon. What remains from dinner pour into a mould and it will become a jelly, which is nice eaten cold for breakfast.

TO STEW A FRESH TONGUE.

MRS. ARCHIE COOK.

Wash it very well and rub it well with common salt and a little saltpetre; let it lie two or three days; then boil till the skin will peel off; put it into a saucepan with part of the liquor it has boiled in and a pint of good stock, season with black and Jamaica pepper, two or three pounded cloves. Add a glassful of white wine, a tablespoonful of mushroom catsup and one of lemon pickle, thicken with butter rolled in flour. Stew the tongue till quite soft in this sauce; the wine can be added when dished or left out if preferred.

LAMBS' TONGUES STEWED.

MRS. ARCHIE COOK.

Six tongues, three heaping tablespoons of butter, one large onion, two slices of carrot, three slices of white turnip, three tablespoons flour, one of salt, a little pepper, one quart of stock or water and some sweet herbs. Boil the tongues one hour and a half in clear water, take them up, cover with cold water, and draw off the skins. Put the butter, onion, turnip and carrot in the stewpan and cook slowly for fifteen minutes, then add the flour and cook until brown, stirring all the time. Stir the stock into this and when it boils up, add the tongues, salt, pepper and herbs; simmer gently for two hours. Cut the carrots, turnips and potatoes into cubes. Boil the potatoes in salted water ten minutes and the carrots and turnips one hour. Place the tongues in the centre of a hot dish, arrange the vegetables around them, strain the gravy, over all. Garnish with parsley.

ROAST FILLET OF VEAL.

MRS. RATTRAY.

Take a good sized, white, fat leg of veal, weighing some ten or twelve pounds. Remove the meat carefully from the bone and take out the bone. Then pin the meat securely into a nice round with skewers; fill the cavity from which the bone was taken with the following dressing. Roast in a slow oven, allowing one quarter of an hour for each pound, and be sure to keep it thoroughly basted with plenty of beef dripping.

DRESSING.

Make ready one coffee cup of bread crumbs, one teaspoonful of chopped parsley, one half teaspoonful summer savory, pepper and salt to taste. Take a good sized onion, peel, slice, and fry it well with a piece of butter the size of an egg; pour the liquor from this into your bread crumbs and blend all thoroughly together. Be careful not to put the onion in, only the fried butter and onion juice. When the meat is cooked, remove from pan and make a rich brown gravy to serve with it. Garnish your dish with fried bacon and slices of lemon.

STUFFING FOR VEAL.

MRS. W. CLINT.

Chop half a pound of beef suet very fine, put in a basin, with eight ounces of bread crumbs, four ounces of chopped parsley, a tablespoonful of equal quantities of powdered thyme and marjoram, the rind of a lemon grated, the juice of half a one; season with pepper and salt, and a quarter of a nutmeg; mix the whole with two eggs; this will do also for turkey or baked fish.

YORKSHIRE PUDDING.

MRS. GEORGE CRESSMAN.

Two eggs, four tablespoonfuls of flour, a little salt and milk to make a batter the thickness of cream. When the beef is roasted pour off the boiling dripping into another pan, turn in the batter and bake to a good brown.



GAME.

ACCOMPANIMENTS.—With wild ducks, cucumber sauce, currant jelly or cranberry sauce.

ROAST DUCK WITH APPLES.

MISS BEEMER.

Pluck and singe a duck, draw it without breaking the intestines, wipe it with a wet towel and lay it in a baking pan; wipe a dozen small sour apples with a wet cloth, cut out the cores without breaking the apples, and arrange them around the duck; put the pan into a hot oven and quickly brown the duck, then moderate the heat of the oven and continue the cooking for about twenty minutes, or until the apples are tender but not broken, baste both duck and apples every five minutes until they are done, and then serve them on the same dish. It is a great improvement some think, to parboil the duck for fifteen minutes with an onion in the water, and the strong fishy flavor that is sometimes so disagreeable in wild ducks will have disappeared. A carrot will answer the same purpose.

ROAST QUAIL WITH BREAD SAUCE.

Peel and slice an onion and put it over the fire in a pint of milk; pluck and singe half a dozen quail, draw them without breaking the intestines, cut off the heads and feet, and wipe them with a wet towel; rub them all over with butter; season them with pepper and salt, and roast them before a very hot fire for fifteen minutes basting them three or four times with butter. Have some slices of toast laid under them to catch the drippings. While the birds are roasting make a bread sauce as follows; roll a pint bowlfull of dry bread, and sift the crumbs; use the finest ones for the sauce, and the largest for the frying later; remove the onion from the milk in which it has been boiling, stir into the milk the finest portion of the crumbs, season it with a saltspoonful of white pepper and a grate of nutmeg, stir in a tablespoonful of butter, and stir the sauce until it is smooth; then place the saucepan containing it in a pan of boiling water to keep it hot; put two tablespoonfuls of butter over the fire in a frying pan, and when it is smoking hot put into it the coarse half of the crumbs, dust them with cayenne pepper, and stir them until they are light brown; then at once put them on a hot dish; put the bread sauce into a gravy-boat ready to send it to the table. Arrange to have the fried breadcrumbs, sauce and quail done at the same time; serve the birds on the toast which has been laid under them; in serving the quail, lay each bird on a hot plate, pour over it a large spoonful of the bread sauce and on that place a spoonful of the fried bread crumbs.

VENISON STEAK.

MRS. ERNEST F. WURTELE.

Take a piece of frozen venison, and put into water in which has been put two tablespoons of vinegar. Just leave until the ice comes to the surface of the meat, take the meat out and remove the ice with a knife; wipe dry and flour well, put a good piece of butter in the pan; let brown, put the steak in salt, and pepper, fry on both sides, then add a cup of rich milk, push the pan to the back of the stove and cover it and let it stew slowly for one and a half hours—If the steak is very dry lard it with salt pork before frying.

STEWED PIGEONS.

MRS. HARRY LAURIE.

For two pair of pigeons stuff first with bread, summer savory, butter, pepper, salt. Put eight or nine slices of fat pork, in an iron pot to fry, until the pork is well browned, then take it out and put in the pigeons and let brown thoroughly, keep turning to prevent burning. Then add one pint of stock, season if required, put back slices of pork and let stew for an hour and a half (at least) quietly. If gravy is not thick enough, add a tablespoon of brown flour. About quarter of an hour before done, put in a can of green peas—Then serve.

STEWED HARE.

Can be prepared in the same manner as the above for stewed pigeons, with the addition of spices: cloves a few, and a little more of cinnamon.

BREAD SAUCE.

MRS. BENSON BENNETT.

One half pint boiled milk to one cup of fine bread crumbs, one small onion, two cloves, one piece of mace, salt to taste, let simmer five minutes, add small piece of butter.

CRANBERRY JELLY.

Pare, quarter, and core twelve good sized tart apples, place in a porcelain kettle with two quarts of cranberries, cover well with cold water and stew until soft, then strain through a jelly bag, add to this juice two pounds of confectioner's sugar, and boil as you would any other jelly, until it falls from the skimmer; when you dip it in skim off any froth that arises while boiling, put in moulds and let it get firm before using.

PLAIN DRESSING FOR FOWLS.

MRS. W. CLINT.

One cup and a half of bread crumbs (not too stale), one heaped teaspoon each of parsley, thyme and savory, one dessert spoonful butter, half teaspoon salt, quarter of a teaspoon pepper, mix all together with a little milk.

PLAIN DRESSING FOR GEESE AND DUCKS.

One cup breadcrumbs or potatoes, one cup or more of stewed onions, one tablespoon sage, pepper, salt and a little butter, mix with a little milk.



VEGETABLES.

"Cheerful cooks make every dish a feast."—MASSINGER.

Always have the water boiling when you put your vegetables in, and keep it constantly boiling until they are done. Cook each kind by itself when convenient. All vegetables should be well seasoned.

APPLES.

MRS. DAVID BELL.

When the barrel of apples you have bought, begins to make your mind uneasy, because they can spoil faster than you can use them, a good plan is to peel, core and stir them with a very little sugar and screw them down in your jam jars. They will keep for a couple of months and will be handy to fill a tart or as apple sauce, etc.; they do not need to be cooked too much and some of the firmer sorts may remain in quarters solid enough for a pie. Another plan is to peel but not core the suspicious ones, then let them freeze solid, when frozen pack them in a box and cover. Keep them where they will not thaw. When you wish for a dish of baked apples, put them in your baking pan, scatter a little sugar over them and put them in a quick oven without letting them thaw, when done, they should each be whole and a pretty brown color.

BEANS.

Beans are a nice winter vegetable, but cooked with pork as "baked beans," are too strong for daily use, but are a desirable article of food cooked more plainly. Choose the small white beans, put them in a saucepan with as much cold water, as will cover them well and a small pinch of baking soda; when they have simmered a few minutes drain off the water and replace it with hot water and a little salt; if possible let them cook without boiling hard; when tender drain, and dish with a liberal piece of butter and a dust of pepper. They are also good thrown when drained into the frying pan with some dripping, pepper and salt, and heated a few minutes over the fire. The only attention they require in cooking is lest they melt into soup when nearly cooked.

FRIED BEETS.

MRS. DUNCAN LAURIE.

Boil until tender, slice and put in stewpan with a teaspoon of vinegar, half the juice of a lemon, one half teaspoonful each sugar and salt, a grate of nutmeg and a dash of pepper. Add two tablespoonfuls of stock, a teaspoon butter, and let simmer one half hour.

CREAMED CABBAGE.

MISS J. E. FRASER.

Cut a medium sized cabbage in quarters. Take out the stem, put into a kettle of boiling water, cook for ten minutes, drain and cover with cold water. This will destroy the odor so unpleasant. When cold, chop fine, season with salt and pepper. Make a sauce of two tablespoons of butter, one tablespoon flour, mix smooth, add one pint of milk; cook in this sauce slowly for three quarters of an hour.

STEWED CUCUMBERS.

MRS. DAVID BELL.

Peel a nice straight cucumber, cut in four lengthwise, scoop out all seeds, and cut it in pieces about three inches long; throw these into a saucepan of boiling water with a little salt. When they bend under the touch, they are done, drain in a sieve, then put in a stewpan with a good sized piece of butter, finely chopped parsley salt and pepper. Toss over the fire till thoroughly heated through and serve in a hot dish.

OYSTER CABBAGE.

MRS. D. M. COOK.

Mince fine one half a cabbage, boil for ten minutes and strain off water. Then cover cabbage with milk and let come to a boil, add rolled cracker crumbs, butter size of a walnut, salt and pepper to taste.

CORN OMELET.

Boil one half dozen ears of corn, cut corn from the cob; beat four eggs separately, add to the corn the beaten yolks, salt and pepper, put in the whites last, fry in a pan with plenty of butter.

MACARONI AND CHEESE.

MISS H. BARCLAY.

Boil quarter of a pound of macaroni in water, for half an hour, cool and chop. Make a sauce of one tablespoonful butter, one dessertspoon of flour, half pint milk, one teaspoonful of mustard. Boil one minute; mix all together with three ounces of grated cheese. Put in a shallow dish sprinkling top with cheese. Bake a golden brown and garnish with toast.

MACARONI.

MRS. THOM.

One half pound macaroni, one half pound cheese, one quarter pound of butter, pint of milk, mustard and cayenne. Boil macaroni in salt and water until tender, drain and lay in dish. Put pint of milk on fire, just before boiling, add one tablespoon flour, rubbed smooth in a little cold milk, butter, nearly all the cheese grated, mustard and cayenne. Boil until thick as custard, then pour over macaroni, sprinkle remainder of cheese on top with some small pieces of butter; if used immediately bake twenty minutes, if allowed to get cold one half hour.

CREAM-BAKED ONIONS.

MRS. J. S. THOM.

Pare as many good-sized onions as required and cover with boiling water, boil for ten minutes, then drain. Cover again with boiling water to which add one half teaspoon of salt, and cook till tender. Drain carefully and put the onions in a baking dish, place on each a teaspoon of butter, add pepper and salt to taste, then fill the dish half full of milk and cover with a layer of fine bread-crumbs. Bake till a delicate brown.

CORN OYSTERS.

MRS. FRANK GLASS.

One pint green grated corn, two tablespoons of milk, two eggs, two tablespoons of butter, flour to make a batter. Fry with butter.

OYSTER PANCAKES.

MRS. WADDLE.

One quart of new milk, three eggs, one half dozen green corn grated, one half teacup melted butter, one teaspoon salt and pepper. Flour enough to make a thin batter, fry with butter.

STIRRED POTATOES WITH EGGS.

MISS GRACE MACMILLAN.

Eight cold boiled potatoes chopped fine. Put into the saucepan a piece of butter the size of an egg. When it melts stir in the potatoes, stirring them till brown, then pour in four well beaten eggs, and stir them well through the potatoes. Serve very hot.

SWEET POTATOES STUFFED.

MRS. ARCHIBALD LAURIE.

Four large sized sweet potatoes baked until tender, then cut carefully in two. Cut a piece off each end, so they will stand, then scoop out, leaving the skins perfect. Mash the potato fine with an egg dressing as follows: boil four eggs hard, mash the yolks to a paste with cream to thin, salt and pepper to taste and a little mustard if liked; with this mixture fill the skins, place a piece of butter on top of each, and bake until well browned. Serve in individual saucers with a small doyley under.

POTATO FRILL.

MRS. FRANK GLASS.

Boil and mash some potatoes, working in a little milk and butter but not enough to make the paste soft; while hot add one beaten egg. Shape this paste into a fence on the inside round of a shallow dish, fluting it with the round handle of a knife. Set one minute in a hot oven but not long enough to cause the fence to crack. Glaze quickly with butter and pour the meat carefully within the wall. The mince should not be so thin as to wash away the frill.

POTATO PUFF.

MISS CORDELIA JACKSON.

Take two cupfuls of cold mashed potato, and stir into it six teaspoonfuls of melted butter, beating to a white cream before adding anything else. Then put with this two eggs, whipped very light and a teacupful of cream or milk, salting to taste. Beat all well, pour into a deep dish, and bake in a quick oven until it is nicely browned. If properly mixed it will come out of the oven light, puffy and delectable.

POTATO PEARS.

MRS. J. S. THOM

Boil six or eight large potatoes, when well done mash thoroughly, adding a little butter, cream, pepper and salt. Mould into shape of pears, putting a clove into stem and brush over with beaten egg, and put into the oven to brown slightly.

POTATO FRICASSE.

MRS. J. T. SMYTHE.

Cut into thin slices one half pound of fat salt pork. Place in stewpan, when brown, add an onion sliced and a little cold water, cook a few minutes. Cut up a number of good sized potatoes, add this to onion and pork and one half teaspoon of pepper. Cover well with cold water. Let this boil hard for hours. If about half an hour before serving, it is found not to be thick enough, take off cover and boil until it does thicken.

PEAS WITH CREAM SAUCE.

MRS. STOCKING.

Put one quart of peas in a kettle of salted boiling water and cook fifteen minutes; drain, put a tablespoon of butter in a saucepan, add a tablespoon of flour, mix; add a cup of milk; stir constantly until boiling; add salt, pepper and then the peas; stand over boiling water about five minutes and serve as garnish to baked, broiled or fried sweetbreads.

CREAMED RICE.

MRS. LAWRENCE.

Two thirds cup raw rice, one quart of milk, one half cup sugar, flavor with grated rind of lemon or nutmeg. Cook in a pie dish in moderate oven for one and half hour.

TO BOIL RICE.

MISS M. SAMPSON.

Have enough boiling water with a pinch of salt to more than cover the rice, boil for twenty minutes, do not stir, strain through a collander when cooked, and serve.

SPINACH ON TOAST.

MRS. FRANK GLASS.

Cook twenty minutes in boiling salted water. Drain and chop fine. Put a tablespoon of butter into a saucepan with a teaspoon of sugar, a pinch of nutmeg, pepper and salt. Stir in the spinach and beat smooth while it heats; at the last, add one tablespoonful of cream or two of milk. Pour upon crustless slices of buttered toast laid upon a flat dish.

VEGETABLE MARROW.

MRS. DAVID BELL.

Cut in slices half an inch thick, peel and remove the spongy portion; fry in hot dripping or butter, pepper and salt; also nice to make a light batter and dip the slices in, afterwards frying a golden brown.



ENTREES AND MEATS RECHAUFFE.

BEEF CROQUETTES.

MISS FRANCIS FRY.

Two cups beef (minced fine), one cup stock, two pounds flour, one pound butter, one teaspoon lemon juice or vinegar, ditto of onion and salt, one half teaspoon pepper, two eggs, bread or biscuit crumbs. Make a thick sauce by cooking flour and butter; add gradually stock and lemon juice, season; add chopped meat with the onion and one egg. Cook five minutes and turn out to cool. Form into shape roll in beaten egg and crumbs, and fry in boiling lard.

CREAM OF CHICKEN.

MRS. ARCHIE COOK.

Pound three quarters of a pound of chicken, veal or rabbit until quite smooth, then pound one half pound of panada (bread soaked in hot milk), and mix the two together, add two tablespoonfuls of thick soubise sauce, an ounce and a quarter butter, two tablespoons sherry, a little pepper and salt and three whole eggs. Pass the mixture through a fine wire sieve and then add two tablespoons of thick cream. Butter some small timbale moulds and fill them with the mixture, remembering to hit the moulds on the table after having put the mixture into them and steam them about fifteen minutes. Turn them out carefully and serve hot. Tomato sauce poured around them is an improvement. If preferred they can be cold and decorated with aspic jelly and a ragout made of truffles, cooked tongue, or ham and button mushrooms, or a little tomato salad could be used.

SOUBISE SAUCE.

Put some onions to soak for ten minutes in boiling water. Peel them, cut in halves or quarters. Put them in a small saucepan with a lump of fresh butter; simmer very slowly until the onions are quite cooked, add salt to taste; thicken with flour, or flour and fine bread crumbs, and add cream or milk. Pass through a sieve, must be thick and smooth. Some people like a pinch of sugar.

JELLIED CHICKEN.

MRS. ARCHIBALD LAURIE.

Take an old fowl, boil until so tender the bones will leave the meat; set aside to cool: next day skim off the fat and boil down to one quart, to this add one ounce of sheet gelatine previously steeped in a little cold water. Pepper and salt to taste, with a little ground savory. Put the meat in a pie dish and by degrees add the liquid to avoid having the meat all in one place. This should turn out well when cold.

MAKE A DOZEN CHICKEN CROQUETTES.

MRS. ANDREW THOMSON.

White of two chickens well minced, one wineglass of sherry, one half pint of cream, pepper and salt and a little cayenne to taste, mix well and put into a buttered mould; steam for one hour.

CHICKEN MOULD. (Served Cold.)

MADAME J. T.

Put over one large chicken in a pint and a half of cold water, with a medium sized onion, three stalks of celery, and a small bunch parsley. Let simmer gently (not boil), for two hours. Then remove chicken, pick the meat from the bones, and cut into pieces about an inch long. Put the bones back into the broth and let this boil down to three quarters of a pint. Add gradually two cups cream in which a tablespoonful of flour has been dissolved. When the flour has thickened remove from fire and add two well beaten eggs and a very little nutmeg. Garnish a mould with slices of hard boiled egg and sprigs of parsley. Pour in chicken mixture. Allow to set and serve on lettuce leaves. This will serve eight people.

CURRY. (Excellent.)

MRS. W. COOK.

Take several small onions, chop them up very fine, put them into a pan with a piece of butter, stew them over the fire until the onions are quite dissolved and turned to a light brown. Cut meat into small pieces and rub the curry powder well into the raw meat. Put it into a stew pan with onion and an apple minced fine and a teaspoonful of cream, and let it all simmer for two or three hours. It must not boil.

FISH RECHAUFFE

One pound cooked fish, one tablespoon each of mushroom ketchup, essence of anchovy, Harvey's sauce and mustard, one ounce of butter, rolled flour and one half a pint of cream, a wall of potatoes. Divide the fish into flakes, place it with cream and butter into a stew pan, until very hot. Mash the potatoes, and add to them one tablespoon cream, one yolk of egg, pepper and salt; well butter a wall mould and sprinkle with browned bread crumbs, and place it in the oven till hot, turn it out on a silver dish and pour the ragout in the centre. Garnish with lemon and parsley.

FISH CROQUETTES.

MISS FRY.

Mash freshly boiled potatoes, add one egg and flour to make a stiff dough. Roll out thin and cut with a round cutter. Spread on one half the cake chopped fish, mixed with parsley, fold over and press down the edges. Fry in lard.

HOMINY CROQUETTES.

MRS. BENSON BENNETT.

To a cupful of cold boiled hominy, add a tablespoonful of melted butter, and stir, moistening by degrees with a cupful of milk beating to a soft light paste, one teacupful of white sugar, and lastly a well beaten egg. Roll in oval balls with floured hands in egg and bread crumbs and fry in hot lard.

POTTED HEAD.

MISS EDITH M. HENRY.

Take the shank (lower), of meat, cover with water, boil until tender enough to cut up in dice, take off and cut the meat into dice, then throw back into pot, flavor with pepper, salt, mace, celery seed, cayenne pepper, allspice and cloves. Then have ready a little gelatine, mix all through well and let boil a short time, then pour into a cold shape.

KEGEREE.

MRS. BENSON BENNETT.

One teacup of freshly boiled rice, one half quarter of boiled salmon, two soft boiled eggs, lump of butter, salt and pepper. Mix all together and put it in a mould to steam.

DEVILLED LIVER.

MRS. HENRY THOMSON.

To three pounds of uncooked liver, one quarter of a pound of uncooked salt pork, one half pint of bread crumbs, three tablespoons of salt, one teaspoon of pepper, one half a teaspoon each of cayenne pepper, mace and cloves. Mode.—Chop the liver and pork very fine, add the other ingredients mixing well, put it into a covered mould, and set in a saucepan of cold water, cover and place on the fire to cook two hours. Take out the mould, uncover and let it stand in an open oven to let the steam off. This is a cold dish.

MEAT CROQUETTES.

MADAME J. T.

One tablespoon butter, one tablespoon flour, two tablespoon of stock, one tablespoon milk. Let boil until it thickens, then add small teaspoonful onion juice (grated), one teaspoon lemon juice, one small teaspoon lemon rind, pepper and salt, one grate of nutmeg. When well blended, add one beaten up egg, cupful of chopped meat (any kind.) Let this mixture cool in a soup plate and roll into cork shaped croquettes with finely grated bread crumbs and fry in lard hot. Serve on a napkin with parsley and lemon rind.

MOCK PATE DE FOIE GRAS.

MRS. BLAIR.

Rub the bottom of a stew-pan five times across with a piece of fresh cut garlic, put in three pounds of larded calf's liver, with two chopped shallots, a laurel leaf, a bay leaf, a blade of mace, four pepper corns, two cloves, a saltspoonful of salt, a saltspoonful of loaf sugar, and half a pint of stock: simmer gently for four hours. Then cut the liver into thin slices, place in a basin, and cover with the liquid: let it remain until next day. Then pound the liver to a paste, add a tablespoonful of salt, a saltspoonful of white pepper; add three quarters of a pound of clarified butter; pound well together and pass through a wire sieve; put into pots; smooth over the top with a knife, then pour over hot clarified butter or lard and keep in a cool place.

POTATO CROQUETTES.

MRS. J. G. SCOTT.

Take two cupfuls of cold mashed potatoes, beat up with two tablespoonfuls of melted butter and three eggs, make into rolls, cover with cracker dust, or bread crumbs and fry.

KIDNEY STEW.

MRS. SEPTIMUS BARROW.

One tablespoon flour, one half tablespoon of salt, one saltspoon pepper, three gills stock or water, one tablespoon mushroom ketchup, two ounces butter or bacon fat. First: Wash the kidney and remove the core—cut into thin slices; mix together pepper, salt and flour, roll kidney in it. Brown it quickly in the butter, then add stock or water; skim well and cook very slowly for two hours.

STEWED SWEETBREADS.

MRS. ERNEST WURTELE.

Soak the sweetbreads in salt and water for twenty minutes, then take them out, wipe them well, and take off the skin. Parboil them for twenty minutes or half an hour, after which you stew them in a little milk, till they are tender, add a little salt and pepper, make a little sauce of the milk and serve. Use a double kettle when stewing.

COLD ENTREE.

MRS. FRANK DUGGAN.

An entree that supplies the want of fish for luncheon. Take the contents of one can of sardines, mince fine with a silver fork removing bits of bone, the tails, etc., etc., add celery salt, pepper and salt to taste, a tablespoonful of lemon juice, a quarter teaspoonful Worcester sauce, a few drops of Harvey's sauce, the same of anchovy sauce. Add a tablespoonful of capers. Mix the whole thoroughly with a little thick cream, (sweet), or mayonnaise. Mould into minature pyramids and serve on lettuce leaves: further garnish the dish with parsley. One can of sardines will be sufficient to make four pyramids. Finely chopped celery may be added before the mayonnaise.

STUFFED TOMATOES (HOT ENTREE.)

MRS. JAMES LAURIE.

Six tomatoes, three ounces cooked white meat of any kind, one small shallot, one teaspoon chopped parsley, pepper and salt, two tablespoons bread crumbs, one egg. Take out the centre from the tomatoes; cut the meat into very small pieces, mix with the bread crumbs, parsley, shallot, pepper, salt, and egg. With this fill the tomatoes, put a small piece of butter on each and bake fifteen minutes in a good oven.

MOCK TURKEY.

MRS. HENRY THOMSON.

Three pounds veal, one fourth pound salt pork, finely minced cup bread crumbs (large coffee cup), two eggs, one teaspoonful salt, same of pepper, a little sweet herbs, steam four hours.

TURBOT A LA CREME AU GRATIN.

MADAME J. T.

Boil one quart of milk twenty minutes, with one onion, one bunch parsley, one bunch thyme; mix in a little cold milk, one quartercup flour, and add gradually to boiled milk also salt, pepper and a grate of nutmeg. When thick, remove from fire, add one quarter pound fresh butter, the yolks two eggs, and two tablespoonfuls of grated gruyere cheese. Pass through a coarse sieve and pour over two and one half pounds of boiled fish removed from bones and flaked, putting in the dish first a layer of sauce, then a layer of fish, another layer of sauce and another of fish. On top layer put sauce, thickly sprinkled with bread crumbs and grated gruyere cheese. Brown one half an hour in the oven and serve. This quantity will serve ten or twelve people.

JELLIED TONGUE.

MISS MITCHELL.

Take a corned tongue, soak it for twelve hours then boil slowly, pare and skin, and put it in your mould. Have ready half a package of gelatine and a half a thinly cut lemon, place on the tongue and pour your jelly over it. Turn out when cold.



SALADS AND SALAD DRESSING.

"To make a perfect salad, there should be a spendthrift for oil, a miser for vinegar, a wise man for salt, and a madcap to stir the ingredients up, and mix them well together."—SPANISH PROVERB.

APPLE AND CELERY SALAD.

MRS. R. M. STOCKING.

One day at the house of a charming friend, From dishes of dainty blue, I ate something good which puzzled me much, The secret I'll tell to you.

2. "This looks like salad, my dear," said I, "T'is celery surely I see, And mayonnaise yellow and thick and rich, What may this rare flavor be."

3. "A firm spicy apple," she said with a smile, "Cut into pieces like dice— I used equal parts, with celery white, And my salad was made in a trice."

CABBAGE SALAD.

MRS. SMYTHE.

Cut a cabbage into fine pieces. Place in water for a couple of hours with one onion sliced thin. Throw water off, pass through colander. Cover it with the dressing and let it stand for five or six hours. A couple of beets can be chopped up finely and placed with it; this salad will keep for a couple of days.

SALAD DRESSING.

One cup cream, one table spoon sugar, one dessert spoon mustard, one half dessert spoon of pepper and salt, one small onion sliced fine, a couple of radishes sliced, two hard boiled eggs. Crush the yolks into the cream, one pinch mint, two tablespoons vinegar. If cream is not thick enough, crush up potatoes and mix with it. Sour cream can be used as well as sweet cream.

CHICKEN SALAD.

MISS STEVENSON.

One cold chicken, one teaspoonful white pepper, one half head celery, one grain cayenne, yolks two eggs, one tablespoonful vinegar, one tablespoonful capers, one head of lettuce, one gill salad oil, one tablespoonful of cream, white of egg beaten to a stiff froth. Cut the chicken into small square pieces and remove the skin. The celery should be well washed and also cut into pieces of a similar size. Put into a bowl the yolks of eggs, drop into this drop by drop, the oil, and beat them together, the mixture should resemble thick cream, add the vinegar. Put the chicken and celery together in a salad bowl and pour over the compound, sprinkle on also pepper and salt and cayenne; mix all thoroughly together with a fork. Arrange the lettuce around the edge of the salad bowl, sprinkle the capers over the top and garnish the centre with tips of celery.

LOBSTER, CHICKEN OR VEAL SALAD.

MRS. A. J. ELLIOT.

Cut up a chicken, (roast or boiled) fine, salt and pepper well, add a large or two small heads of celery and if lobster some beet-root and the white of a hard boiled egg. Crush the yolk with a pinch of salt, half a teaspoon of pepper, a large teaspoon of mustard, two teaspoons of brown sugar, one teaspoon of olive oil or butter melted, one wineglass of vinegar; mix well with a raw egg well beaten, half a pint of sour or sweet cream, and mix with other ingredients: garnish with either salad or parsley. This is excellent.

LETTUCE CHICKEN SALAD.

MRS. DUNCAN LAURIE.

Having skinned a pair of cold chickens, either mince or divide into small threads. Mix with it a little smoked tongue or cold ham, grated rather than chopped. Have ready one or two fine fresh lettuces, washed, drained and cut small. Put the cut lettuce in a bowl, place upon it the minced chicken in a close heap in the centre. For the dressing: the yolks of four eggs well beaten, a teaspoon of white sugar, a little cayenne, no salt: if you have ham or tongue with the chicken two teaspoonfuls of made mustard, two tables of vinegar, and four tables of salad oil. Stir this mixture well, put it into a small saucepan and let boil three minutes (not more), stirring it all the time, then set to cool, when quite cold cover with it thickly the heap of chicken in centre of salad. To ornament it have ready one half dozen hard boiled eggs, which after the shell is peeled off must be thrown directly into a pan of cold water to prevent discoloring. Cut each egg (white and yolk together) lengthways, into four large pieces of equal size and shape, lay the pieces upon the salad all round the heap of chicken in a slanting direction. Have ready also some red cold beet, cut in small cones of equal size, arrange them outside the circle of egg. This salad should be prepared immediately before dinner or supper. The colder it is the better.

SALMON OR LOBSTER SALAD DRESSING.

MRS. ANDREW T. LOVE.

Two eggs, two tablespoons melted butter, one tablespoon mustard, one half cup milk, (with a small pinch baking soda to prevent curdling), one half cup vinegar, salt and pepper. Mix mustard and butter, then eggs well beaten, milk, stir well, add vinegar, boil gently till as thick as cream. Celery chopped up and added gives a nice flavor and crispness. If cooked in a double boiler it is less likely to burn. This does nicely with chicken or lamb.

SOMETHING NICE FOR THE SALAD COURSE OF A LUNCHEON.

MRS. FRANK DUGGAN.

Select round tomatoes of equal size; peel and scoop out the seeds from the stem end. Place the tomatoes on the ice till shortly before serving; then fill with celery that has been chopped fine and mixed with mayonnaise. Arrange the filled tomatoes on lettuce leaves on a flat dish or plate. Garnish the dish further by placing the ends of celery and sprigs of parsley on top of each tomato. Serve with toasted cheese, biscuits, or salted wafers. Be generous with the filling. Use plenty of the mayonnaise and celery and fill tomatoes to the top.

SALAD DRESSING.

MRS. R. STUART.

Two eggs (well beaten), one cup sweet milk, one half cup vinegar (scant) one teaspoon mixed mustard, one tablespoon butter (melted). Pepper and salt to taste, mix thoroughly. Set in kettle of boiling water and stir till it thickens, (about four minutes), when ready to use it add two tablespoons cream.

SALAD SANDWICHES.

MRS. J. LAURIE.

For twenty four slices of bread and butter, take two small tomatoes, one small lettuce, one bunch cress, two tablespoons salad oil, one tablespoon of vinegar, pepper and salt. Shred all the salad finely. Mix well with the dressing and put a little on half the bread and butter. Cover with the other half, press together and trim neatly.

SALAD DRESSING WITHOUT OIL.

MRS. GILMOUR.

The yolks of two egg boiled half an hour, one half egg spoon of mustard, one dessert spoon of sugar, pinch of salt, a little pepper. One cup of sour or sweet cream, one dessert spoon of vinegar.

SALAD DRESSING FOR TOMATOES.

MRS. A. J. ELLIOT.

Half a cup of butter, one cup of sweet milk, one cup of vinegar, one tablespoon of salt, two tablespoons of made mustard, a dash of sugar and cayenne, and four eggs. Slice tomatoes and arrange in layers. Garnish dish with either salad or parsley.

METHOD: Scald the milk and melt the butter with it, pour this on the eggs well beaten, add the salt and then the vinegar, this last slowly, and stir all the time. Then cook in a pot in hot water, until as thick as custard, when cold add the mustard.—Prepared mustard is made as follows: two tablespoons mustard, one teaspoon sugar, half a teaspoon salt, enough boiling water to mix. Half this quantity is enough for ordinary use. The above recipe is also good for chicken.



EGGS.

Humpty Dumpty sat on the wall. Humpty Dumpty had a great fall. All the king's horses and all the king's men Could not set Humpty Dumpty back again. —MOTHER GOOSE.

Try the freshness of eggs by putting them into cold water; those that sink the soonest are the freshest.

Never attempt to boil an egg without watching the time-piece. Put the eggs in boiling water. In three minutes eggs will be boiled soft; in four minutes the white part will be cooked; in ten minutes they will be hard enough for salad.

PRESERVING EGGS.

MRS. FARQUHARSON SMITH.

(Which keeps them from June to June.)

Half a gallon of fresh lime to five gallons of water added by degrees, two and one half gallons the first day, the rest next, then add one half gallon coarse salt, stir two or three times a day for three days, after this drop in four eggs gently. To test the strength of the lime-water drop in an egg that you know to be fresh, and if it floats the lime is too strong, add another gallon or more of water until you find the egg dropping to the bottom.

CUREE EGGS.

MISS MITCHELL.

Boil six eggs quite hard, then shell and cut them in half; have drawn butter not too thick, flavor with curee powder. Place your eggs on a side dish, pour your curee round and finish with parsley: makes a pretty lunch dish.

POACHED EGGS.

Have nicely cut hot buttered toast, with a little anchovy paste. After poaching your eggs, put them on the toast and sprinkle finely chopped parsley over them. Garnish the dish with parsley.

ANCHOVY EGGS.

MADAME J. T.

Boil three eggs hard, turn in the water for the first two minutes. Let boil for one hour; cut in two, remove the yolks and leave the whites in cold water not to discolor. Pound three anchovies in a mortar with one tablespoon butter, small pinch of pepper, one shake cayenne, one half teaspoon lemon juice and the yolks of the eggs. When pounded smooth put back into the eggs. Sardines can be used instead of the anchovies.

STUFFED EGGS.

MRS. W. CLINT.

Three eggs, one teaspoon of butter, one teaspoon of parsley, two tablespoons minced ham. Boil the eggs for ten minutes; take off the shells, cut lengthwise, take out the yolks, mash them in a basin, add the butter melted, the minced ham and the parsley. Put the mixture into the whites of the eggs. Put the two halves together. Serve on shallow dish with the following white sauce: one tablespoon each of butter, flour, and salt, one cup milk, one saltspoon pepper. Melt the butter add the flour, then the milk (gradually) and pepper and salt.

BAKED OMELET.

MRS. DUNCAN LAURIE.

One cupful boiling milk, beat the yolks of four eggs, add hot milk, and a tablespoonful melted butter, wet three teaspoonfuls flour in a little cold milk add the beaten whites and beat all, salt and pepper to taste. Bake twenty minutes.

CHEESE OMELET.

MRS. HENRY THOMSON.

Three eggs, well beaten, grated cheese the size of an egg, salt, three tablespoons of fresh cream.

OMELET.

MISS M'GEE.

Seven eggs, one cup of milk, one teaspoonful flour, parsley, pepper and salt. Beat the whites and yolks separately, add the milk, pepper, salt, and chopped parsley and the flour dissolved in a little milk, then add the whites, put in the frying pan, leave on top of the stove for three minutes and put in the oven for five minutes.

OMELETTE.

MISS MAUD THOMSON.

The yolks of four beaten eggs, four tablespoons of milk, a pinch of salt: beat the whites of the four eggs as stiff as possible, add to the above, turn into a frying pan, until the mixture sets and then put in the oven until a golden brown.



CHEESE DISHES.

CHEESE STRAWS.

MRS. J. MACNAUGHTON.

Mix one cupful of any good cheese grated with one cupful of flour, one half saltspoonful of salt, a pinch of cayenne pepper and butter the size of an egg. Add enough cold water to enable you to roll thin. Cut in strips and bake five or to ten minutes in a quick oven.

CHEESE SCALLOP.

MISS FRASER.

Soak one cup of dried bread crumbs in fresh milk. Into this beat the yolks of three eggs, add one teaspoon of butter, and half a pound of grated cheese. Strew upon the top sifted bread crumbs, and bake a delicate brown. Whip the whites of the three eggs to a stiff froth; put on top and return to the oven for a few minutes.



THE CHAFING DISH.

A Relish and a Savory.

WELSH RAREBIT.

MISS GRACE M'MILLAN.

Allow for each person one egg, one tablespoonful of grated cheese, one half teaspoonful of butter, one saltspoon of salt, and a few grains of cayenne. Cook like custard until smooth. Spread on toast and serve at once.

WELSH RAREBIT.

MISS BEEMER.

Select richest and best American cheese, (Canadian will do), the milder the better, as melting brings out strength. To make five rarebits take one pound cheese grate and put in the saucepan; add ale (old is best) enough to thin the cheese sufficiently, say about a wine glassful to each rarebit. Place over the fire, stir until it is melted. Have ready a slice of toast for each rarebit (crusts trimmed); put a slice on each plate, and pour cheese enough over each piece to cover it. Serve at once.

GOLDEN BUCK

A "Golden Buck" is merely the addition of a poached egg which is put carefully on top of rarebit.

LOBSTER A LA NEWBURG.

MRS. J. G. SCOTT.

Two pounds of lobster, one half cup of cream, two eggs (hard boiled), one tablespoon flour, two tablespoons of Sherry wine, two tablespoons of butter, salt and cayenne pepper to taste. Break the lobster meat into moderately small pieces, mash the yolks of the eggs with a silver spoon and gradually add half the cream. Place the butter in a granite ware saucepan, add the flour, let it cook slowly for one minute and then pour in the balance of the cream and stir until the liquid thickens. Add the first mixture and then the lobster meat and the whites of the eggs sliced, season with cayenne pepper, and salt, add the wine and serve at once.

LOBSTER A LA NEWBURG.

MRS. HARRY LAURIE.

Two tablespoons of butter, one tablespoon of flour, stir until smooth, add one cup of cream, let it heat through, then add one can of lobster. Pepper and salt to taste and one half cup of Sherry or Port wine, if desired; serve at once on squares of toast. Canned chicken or salmon can be done the same way.

OYSTER COCKTAIL.

MISS RITCHIE.

One dessertspoonful tomato sauce, one shake of tabasco, a sprinkle of horse radish, about half a dozen oysters, and the same on top. Serve in small tumblers on a plate with pounded ice around them and with oyster biscuits.

CRUSTINE.

MRS. A. COOK.

Boil the liver of two chickens, (or turkey will do), pound them to a paste with a piece of butter the size of a walnut, a teaspoon of anchovy and a little cayenne. Serve on hot toast. Small anchovies whole, laid on top are an improvement.



PIES.

"Who dare deny the truth, there's poetry in pie."—LONGFELLOW.

"Ingenuity, good judgment and great care should be used in making all kinds of pastry. Use very cold water, and just as little as possible; roll thin and always from you; prick the bottom crust with a fork to prevent blistering; then brush it well with the white of egg, and sprinkle thick with granulated sugar. This will give you a firm rich crust.

"For all kinds of fruit pies, prepare the bottom crust as above. Stew the fruit and sweeten to taste. If juicy put a good layer of corn-starch on top of the fruit before putting on the top crust. This will prevent the juice from running out, and will form a nice jelly throughout the pie. Be sure you have plenty of incisions in the top crust; then pinch it closely around the edge; sprinkle some granulated sugar on top, and bake in a moderate oven."

COCOANUT CUSTARD PIE.

MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)

Place on a deep pie plate a thin layer of pie crust, put a good rim on the side and put into this one half cup of dried cocoanut; fill up with a custard made as follows: three eggs, three ounces of sugar beaten together with flavoring of lemon, vanilla or nutmeg, little salt and add one pint of milk. The custard must be three quarters of an inch thick.

LEMON PIE FILLING.

MRS. JAMES LAURIE.

Mix together two cups of white sugar, yolks of three eggs, juice of two lemons, grated rind of half a lemon; put it on the stove to boil and add at once one tea-cup boiling water, stir smooth, then add two tablespoons of corn starch, mixed in a little cold water, and one tablespoon of butter, boil until it custards.

LEMON PIE.

MRS. GEORGE CRESSMAN.

Grate one lemon, put this down to boil with two-thirds of a cup of water for ten minutes, strain through fine sieve, then add one cup sugar, the juice of a lemon and butter half the size of an egg, let boil a few minutes. Mix two teaspoonfuls of corn-starch and yolk of one egg in half cup milk stir in the mixture letting it boil until thick. Beat whites of two eggs into stiff froth for frosting.

LEMON PIE.

MRS. STRANG.

Take two lemons, three eggs, two tablespoonfuls melted butter, eight tablespoonfuls white sugar; squeeze the juice of the lemons and grate the rind of one, stir together the yolks of three eggs and white of one with the sugar, butter, juice and rind, then one (coffee) cup of sweet cream or milk, beat all for a minute or two; have ready a plate lined with paste, into which pour the mixture which will be sufficient for two pies of the ordinary size. Bake till the pastry is done. Meanwhile beat the remaining whites to a stiff froth and stir in four spoonfuls of white sugar. Take the pies from the oven and spread over equal parts upon each and return them quickly to the oven and bake a delicate brown. Take care that the oven be not too hot, or they will brown too quickly and cause the pie to fall when taken out.

PASTRY.

Four tablespoons of butter, ten teaspoons flour, two teaspoons baking powder, one salt spoon salt, enough water to make a very soft paste.

MOCK CHERRY PIE.

MRS. W. W. HENRY.

One cup cranberries cut up, one half cup of raisins chopped, one half cup of cold water, one teaspoonful vanilla, one tablespoonful corn-starch, two-thirds cup sugar, a little salt. This makes one pie.

MINCE MEAT.

MRS. HENRY THOMSON.

One pound of suet, one pound of fresh tongue, one pound apples, one pound sugar, one pound raisins, one pound currants, two nutmegs, a large teaspoon of cinnamon, ditto of cloves and salt, one half pound of candied peel.

PIE PLANT PIE.

MRS. R. M. STOCKING.

One cup sugar, well beaten with yolks of two eggs; add one pint of pie plant, bake with one crust, then spread beaten whites, with tablespoon sugar over top; return to oven a few moments.

RAISIN PIE.

One cup chopped raisins, one half cup chopped apples, four tablespoons vinegar, one tablespoon cornstarch, one cup of boiling water, one cup sugar, pinch of salt, mix together, bake with two crusts.

SOUR CREAM PIE.

One cup thick sour cream, pinch of salt, one egg, one half cup sugar, scant tea-spoon of flour, one half cup raisins; beat cream, sugar, and flour together, lay the raisins round on the top; bake with two crusts.

PUMPKIN PIE.

MISS BEEMER.

One coffeecup of mashed pumpkin, reduced to the proper consistency with rich milk and melted butter or cream, one tablespoonful of flour, a small pinch of salt, one teaspoon of ginger, ditto of cinnamon, one-half nutmeg, one-half teaspoon lemon extract, two-thirds cup of sugar, and two eggs.

PASTE.

One third-cup cup of lard, a little salt; mix slightly with one and one-half cups of flour; moisten with very cold water, just enough to hold together, get into shape for your tin as soon as possible. Brush the paste with white of egg. Bake in a hot oven until a rich brown.



PUDDINGS.

"The proof of the pudding lies in the eating."

ALMOND PUDDING

MRS. STOCKING.

One pint of milk, two eggs, two heaping tablespoons of maple sugar, one heaping tablespoon of cornstarch, flavor with almond; cook milk, sugar, and cornstarch in double boiler, adding yolks of eggs when boiling; pour into pudding dish, cover with whites of the eggs, and brown in oven, to be served cold.

APPLE BATTER PUDDING.

MRS. ERNEST F. WURTELE.

Stew the apples in a pie dish, when soft place the following batter on top: one egg, one tablespoon each of sugar and butter, two tablespoonfuls each of milk and flour, one teaspoon of baking powder, bake forty five minutes in a slow oven, serve with cream.

BANANA PUDDING.

MISS J. P. M'GIE.

Two tablespoonfuls of cornstarch wet with cold water, one cup of white sugar and one third of a cup of butter. Stir together in a dish, pour on boiling water to make a thick custard; stir in the well beaten yolks of three eggs, bring to a boil. Slice thin a few ripe bananas, pour the custard over them. Put whipped cream on top or if not cream the whites of the three eggs well beaten with sugar. To be eaten cold.

BREAD PUDDING.

MRS. ARCHIBALD LAURIE.

Sliced bread to fill a pudding bowl; one layer of bread, one layer of fruit with sugar to taste and small lumps of butter. Continue until bowl is full, put a plate on top and steam for at least two hours, more will do no harm. Turn out a few minutes before wanted to let the juice penetrate the bread that was uppermost.

COTTAGE PUDDING.

MRS. W. W. HENRY.

After rubbing together a cupful of sugar and a tablespoon of butter, add two eggs, and after beating the mixture until light, add a cupful of milk; mix well in a sieve a pint of sifted flour and three teaspoons of baking powder, rub through the sieve into the mixture already made, beat quickly and pour the batter into one large pudding dish or two small ones. Sprinkle with sugar, bake in a moderate oven for forty minutes or thirty if there be two. Serve hot with lemon sauce or any sweet sauce.

LEMON SAUCE.—Beat two eggs very light, and add one cup of sugar, one tablespoon of melted butter, one small tablespoon of cornstarch, beat all together, then add one cup of boiling water, cook five minutes, boiling all the while. Cook a little longer if set in a basin of hot water, take from the fire, and add juice of lemon.

CHOCOLATE PUDDING.

One quart of milk scalded, two eggs well beaten, add gradually one cup sugar. With the eggs and sugar mix two thirds cup of cornstarch, and three heaping tablespoons grated chocolate dissolved over hot water, stir into the milk until a soft custard, add one teaspoon of vanilla, serve with whipped cream.

CHOCOLATE PUDDING.

MRS. W. J. FRASER.

One quart of milk, one pint of bread crumbs, one tea cup of sugar, three eggs, three tablespoonfuls of chocolate, one half teaspoonful essence of vanilla. Let the milk come to a boil, scald the bread crumbs, when almost cool, beat the yolks of three eggs, add sugar and chocolate, to the bread and milk. Bake one half hour, slow oven. When cool, beat the whites of three eggs and put meringues.

CARAMEL PUDDING.

MRS. RATTRAY.

Take one coffee cup full of brown sugar, put it in a frying pan over a slow fire and burn it, then pour it into one and a half pints of milk in a saucepan and place the latter on the fire to come to a boil, but do not stir it in case the milk should crack. Blend three tablespoonfuls of cornstarch with a little cold milk, and when the milk and sugar boil stir the starch in. Put it in a mould to get cold and eat with whipped cream.

CARAMEL PUDDING.

MRS. W. W. WELCH.

One pint of milk, one pound of brown sugar, one coffee cup of chopped walnuts, two heaping tablespoons of cornstarch, pinch of salt. Put the milk in a double boiler, when boiling put in cornstarch dissolved in a little cold milk; let it cook a few minutes, put in the sugar which has been previously burnt a little, then add the nuts, stir a few minutes, flavor with vanilla, put into a mould, and eat with whipped cream.

COCOANUT SPONGE.

MISS LAMPSON.

Two cups of stale sponge cake crumbs, two cups of milk, one cup of grated cocoanut, yolks of two eggs and whites of four, one cup of white sugar, one tablespoonful of rose water, a little nutmeg. Scald the milk and beat into this the cake crumbs. When nearly cold add the eggs, sugar, rose water and lastly the cocoanut. Bake three quarters of an hour in a buttered pudding dish. Eat cold, with white sugar sifted over it.

DUTCH APPLE CAKE, LEMON SAUCE.

MRS. STOCKING.

One pint of flour, one half teaspoon salt, one and one half teaspoons baking powder, butter size of an egg; sift flour, salt and baking powder together then rub in the butter thoroughly; beat one egg light with two-thirds of a cup of milk and stir into the dry mixture; spread one half inch thick on a baking pan; pare and core and cut in eight pieces, four apples and stick them into the dough, in rows, and sprinkle over them two tablespoons sugar and bake quickly; serve with sauce as follows: Two cups cold water, ditto of sugar; when it boils, add three teaspoons of cornstarch dissolved in a little cold water; take from fire as soon as it thickens and add one tablespoon of butter and the rind and juice of one lemon, or one teaspoon lemon extract; serve hot.

FRIED CREAM.

MRS. FARQUHARSON SMITH.

Everyone should try this receipt; it will surprise many to know how soft cream could be enveloped in the crust while it is an exceedingly good dish for a dinner course or for lunch or tea. When the pudding is hard, it can be rolled in the egg and bread crumbs. The moment the egg touches the hot lard it hardens and secures the pudding which softens to a creamy substance very delicious. Ingredients, one pint of milk, five ounces of sugar (little more than half a cupful,) butter the size of a hickory nut, yolks of three eggs, two tablespoonfuls of corn starch, and one tablespoonful of flour, (a generous half cupful altogether), stick of cinnamon one inch long, one half teaspoonful of vanilla. Put the cinnamon into the milk and when it is just about to boil, stir in the sugar, cornstarch and flour, the two latter rubbed smooth with two or three tablespoons of extra cold milk: stir it over the fire for fully two minutes, to cook well the starch and flour; take it from the fire, stir in the beaten yolks of the eggs and return it a few minutes to set them; now again taking it from the fire remove the cinnamon, stir in the butter and vanilla and pour it on a buttered platter until one third of an inch high. When cold and stiff cut the pudding into parallelograms, about three inches long and two inches wide: roll them carefully, first in sifted cracker crumbs then in eggs (slightly beaten and sweetened) then again in cracker-crumbs. Dip these into boiling hot lard (a wire basket should be used if convenient) and when of fine color, take them out and place them in the oven for four or five minutes to better soften the pudding. Sprinkle over pulverized sugar and serve immediately.

FEATHER PUDDING.

MRS. W. R. DEAN.

One tablespoon butter, one cup white sugar, two eggs, a little salt, one cup sweet milk, two tablespoons baking powder three cups of flour, one and one half teaspoons flavoring. Steam one hour. Eat with sauce.

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