The furnishing of the kitchen is so important that I must he

Transcriber's Note:

Inconsistent hyphenation and spelling in the original document have

been preserved. Obvious typographical errors have been corrected.

Italic text is denoted by _underscores_.

On page 51, the phrase starting "the over-night" may be missing

words.

On page 214, the phrase "half a cup of water" may be missing words.

Index spellings were made consistent with the text.

[Illustration: Cook preparing fowl in kitchen]

HOUSEKEEPING

IN OLD VIRGINIA.

CONTAINING

CONTRIBUTIONS FROM TWO HUNDRED AND FIFTY

LADIES IN VIRGINIA AND HER SISTER

STATES,

_DISTINGUISHED FOR THEIR SKILL IN THE CULINARY ART AND

OTHER BRANCHES OF DOMESTIC ECONOMY._

EDITED BY

MARION CABELL TYREE.

"Who can find a virtuous woman? for her price is far above

rubies.... She looketh well to the ways of her household

and eateth not the bread of idleness."

_Prov., chap. 31, verses 10 and 27._

JOHN P. MORTON & CO.,

_LOUISVILLE, KY._

1878.

COPYRIGHT BY

MARION CABELL TYREE.

1877.

_Dedicated_

TO

THE SISTER HOUSEKEEPERS,

WHOSE KIND ASSISTANCE AND CONTRIBUTIONS HAVE SO MUCH

LIGHTENED THE LABORS OF THE WRITER AND

ENHANCED THE VALUE OF HER WORK.

GENERAL CONTENTS.

PAGE

_Preface_ 7

_List of Contributors_ 11

Bread 19

Coffee, Tea, and Chocolate 61

Milk and Butter 65

Soup 68

Oysters and other Shell Fish 85

Fish 97

Game 107

Meats 114

Beef and Veal 136

Mutton and Lamb 168

Poultry 176

Salads 190

Sauces 200

Brunswick Stews, Gumbo, and Side Dishes 211

Eggs 232

Vegetables 238

Pickles and Catsups 255

Cake 304

Icing 348

Gingerbread 350

Small Cakes 353

Puddings 365

Pudding Sauces 401

Pastry 404

Fritters and Pancakes 416

Jelly, Blanc-mange, Charlotte Russe, Baked Custard,

Creams, and Miscellaneous Desserts 417

Ice Cream and Frozen Custard 430

Fruit Desserts 442

Preserves and Fruit Jellies 443

Confectionery 458

Wines 461

Beverages, Cordials, etc. 468

The Sick-Room--Diet and Remedies for the Sick 476

House-cleaning, etc. 497

Recipes for Restoring Old Clothes, Setting Colors,

Removing Stains, etc. 505

Miscellaneous Recipes 508

PREFACE.

Virginia, or the Old Dominion, as her children delight to call her,

has always been famed for the style of her living. Taught by the

example of her royal colonial governors, and the numerous adherents of

King Charles, who brought hither in their exile the graces and

luxuriousness of his brilliant court, she became noted among the

colonies for the princely hospitality of her people and for the beauty

and richness of their living. But when at length her great son in the

House of Burgesses sounded the cry of war, and her people made haste

to gird themselves for the long struggle, her daughters, not to be

outdone either in services or patriotism, set about at once the

inauguration of a plan of rigid retrenchment and reform in the

domestic economy, while at the same time exhibiting to their sisters a

noble example of devotion and self-sacrifice.

Tearing the glittering arms of King George from their sideboards, and

casting them, with their costly plate and jewels, as offerings into

the lap of the Continental Congress, they introduced in their homes

that new style of living in which, discarding all the showy

extravagance of the old, and retaining only its inexpensive graces,

they succeeded in perfecting that system which, surviving to this day,

has ever been noted for its beautiful and elegant simplicity.

This system, which combines the thrifty frugality of New England with

the less rigid style of Carolina, has been justly pronounced, by the

throngs of admirers who have gathered from all quarters of the Union

around the generous boards of her illustrious sons, as the very

perfection of domestic art.

It is the object of the compiler of this book, for she does not claim

the title of author, to bring within the reach of every American

housekeeper who may desire it, the domestic principles and practices

of these famous Virginia homes. In doing this she has not sought to

pursue the plan adopted by so many authors of such books--to depend

upon her own _authorship_ for her rule. She confesses that in this

matter her labors have been largely editorial.

Through a long life it has been her good fortune to be a frequent

visitor, and often the intimate guest and kinswoman, at many of these

homes; and she has sought, by the opportunities thus afforded, and

guided by her own extensive experience as a housekeeper, to gather and

select from these numerous sources those things which seemed to her

best and most useful to the practical housewife, and which, carefully

observed, would bring the art within reach of all who have the

ambition to acquire it.

It will be seen that she is indebted to near 250 contributors to her

book. Among these will be found _many names famous_ _through the

land_. Associated with them will be discovered others of less national

celebrity, but who have acquired among their neighbors an equally

merited distinction for the beautiful order and delightful cuisine of

their homes.

The labors of the writer have been greatly lightened by the kindness

of these contributors. And she desires in this public way to renew her

thanks for the aid which they have given her, but even more for the

goodness which prompts them, at cost of their sensitiveness, to allow

her to append their names to the recipes which they furnish.

The book, after great care in its preparation, is now offered to the

public with much confidence. All that is here presented has been so

thoroughly tested, and approved by so many of the best housekeepers in

Virginia, that she feels it must meet with a cordial and very general

reception at the hands of all accomplished housewives throughout the

land, and will supply a long-felt and real need.

If she shall thus succeed in disseminating a knowledge of the practice

of the _most admirable system of domestic art known in our country_;

if she shall succeed in lightening the labors of the housewife by

placing in her reach a guide which will be found _always trusty and

reliable_; if she shall thus make her tasks lighter and home-life

sweeter; if she shall succeed in contributing something to the health

of American children by instructing their mothers in the art of

preparing light and wholesome and palatable food; _if she, above all,

shall succeed in making American homes more attractive to American

husbands, and spare_ _them a resort to hotels and saloons for those

simple luxuries which their wives know not how to provide_; if she

shall thus add to the comfort, to the health and happy contentment of

these, she will have proved in some measure a public benefactor, and

will feel amply repaid for all the labor her work has cost.

MARION CABELL TYREE.

LYNCHBURG, VA., January, 1877.

LIST OF CONTRIBUTORS.

MRS. ROBERT ALEXANDER Fredericksburg, Va.

MRS. JOHN J. AMBLER Lynchburg.

MRS. JUDGE ANDERSON Lexington.

MRS. CHARLOTTE ARMSTRONG Richmond.

MISS NANNIE AVERETT Amherst Co.

"MOZIS ADDUMS." Richmond.

MRS. R. T. H. ADAMS Lynchburg.

MRS. JOHN T. ANDERSON Virginia.

MRS. JOHN THOMPSON BROWN Nelson Co.

MRS. BENJAMIN J. BARBOUR Orange Co.

MRS. JUDGE BARTON Fredericksburg.

MISS MARY BELLA BEALE Richmond.

MRS. ORVILLE BELL Liberty.

MRS. C. S. BLISS Lynchburg.

MRS. S. BRADY Wheeling, West Va.

MRS. EMMA BRECKENRIDGE Fincastle.

MRS. JULIA BRECKENRIDGE "

MRS. BRINCKERHOFF Fredericksburg.

MRS. JOHN BROOKE Lexington.

MRS. M. B. Warrenton, Fauquier Co.

MRS. BRUCE Virginia.

MRS. MARCUS B. BUCK Front Royal, Warren Co.

MRS. ARMSTEAD BURWELL Franklin Co.

MRS. CHARLES W. BURWELL Ellicot City, Md.

MRS. WM. BURWELL Georgia.

MRS. CHARLES BUTTON Lynchburg.

DR. BURNEY Montgomery, Ala.

MRS. GEORGE A. BURKS Lynchburg.

MRS. BROADDUS Mecklenburg Co.

MRS. BYRD Virginia.

MRS. WILLIAM CAMERON Petersburg.

MRS. CLARA CABELL Nelson Co.

MRS. LOUIS W. CABELL Buckingham Co.

MRS. MARGARET C. CABELL " "

MRS. H. COALTER CABELL Richmond.

MRS. MARY C. CAMPBELL Baltimore, Md.

MRS. THOS. CAMPBELL Bedford Co.

MRS. WM. CAMPBELL " "

MRS. ELIZA H. CARRINGTON Halifax Co.

MRS. PAUL CARRINGTON " "

MRS. FANNIE CARRINGTON Charlotte Co.

MRS. HENRY CARRINGTON " "

MRS. THEO. M. CARSON Lynchburg.

MR. EDWARD CAMM "

MRS. FANNIE CHALMERS "

MRS. ADDISON COBBS Charleston, West Va.

MRS. ALICE COLEMAN Halifax Co.

MRS. DR. COLEMAN Williamsburg.

MRS. JOHN L. COLES Northumberland Co.

MRS. PEYTON COLES Albemarle Co.

MRS. TUCKER COLES " "

MRS. RALEIGH COLSTON Richmond.

MRS. H. P. CHEW Fredericksburg.

MRS. CAMILLUS CHRISTIAN Lynchburg.

DR. E. A. CRAIGHILL "

MRS. D. CONE Warren Co.

MRS. DAVIS Chesterfield Co.

MRS. ROBERT J. DAVIS Lynchburg.

MRS. MARY M. DAME Danville.

MRS. JOHN B. DANGERFIELD Alexandria.

MRS. ADDISON M. DAVIES Lynchburg.

MRS. HORATIO DAVIS Pittsylvania Co.

MRS. FRANK DEANE Lynchburg.

MRS. JOS. DEANS Gloucester Co.

MRS. JUDGE ASA DICKINSON Prince Edward Co.

MRS. MELVILLE DUNN Richmond.

MRS. ANDREW DUNN Petersburg.

MRS. DUKE Suffolk Co.

MISS D. D. Norfolk.

MISS DIDLAKE Lynchburg.

MRS. MARIA EDMONDS Prince Edward Co.

MRS. JOHN T. EDWARDS Lynchburg.

MRS. DR. EARLY "

MRS. EARLY "

MRS. J. D. EWING Harrisonburg.

MRS. ELAM Virginia.

MRS. FITZ HUGH "

MRS. F. B. FICKLIN Fredericksburg.

MRS. F. F. FITZGERALD Farmville.

MRS. J. H. FIGGAT Fincastle.

MRS. COL. FORSBERG Lynchburg.

MRS. GRAVES Kentucky.

MRS. CAROLINE GARLAND Lynchburg.

MRS. MARY L. GARLAND "

MRS. JOHN F. GARDNER Nelson Co.

MRS. JUDGE GEO. H. GILMER Pittsylvania Co.

MRS. F. D. GOODWIN Wytheville.

MRS. JUDGE GOOLRICK Fredericksburg.

MRS. JANE V. GOOLRICK "

MRS. E. P. GOGGIN Lynchburg.

MRS. SUSAN GOGGIN Bedford Co.

MRS. NEWTON GORDON Lynchburg.

MRS. ISABELLA GILMER "

MRS. ISABELLA HARRISON Charles City Co.

MRS. ELVIRA HENRY Charlotte Co.

MRS. E. WINSTON HENRY " "

MRS. MARY G. HARDING Staunton.

MRS. FRED. HICKEY Lynchburg.

MRS. JOHN W. HOLT "

MRS. ANN HOLT Liberty.

MRS. FERDINAND C. HUTTER Lynchburg.

MRS. J. P. HUBBARD Shepherdstown, West Va.

MRS. WM. L. HYLAND Parkersburg, West Va.

MRS. EDWARD INGLE Roanoke Co.

MRS. J. J. IRBY New Orleans, La.

MRS. JOSEPH M. JONES Kentucky.

MRS. DR. JONES Bedford Co.

MRS. ARTHUR JOHNS Northampton Co.

MRS. COL. JOHNSON Lexington.

MRS. J. JOHNSON Abingdon.

MRS. THOMAS L. JOHNSON Lynchburg.

MRS. DAVID KENT Pulaski Co.

MRS. D. B. KINCKLE Lynchburg.

MRS. KINSOLVING Halifax Co.

MRS. KNOX Fredericksburg.

MRS. DR. HENRY LATHAM Lynchburg.

MRS. K. Norfolk.

MRS. L. D. LEIGHTON Petersburg.

MRS. COL. AUGUSTINE LEFTWICH Lynchburg.

MRS. GEN. ROBERT E. LEE "Arlington," Westmoreland Co.

MISS MILDRED C. LEE Lexington.

MRS. GOV. JOHN LETCHER "

MRS. DR. ROBERT T. LEMMON Campbell Co.

MRS. ANDREW LEWIS Harrisonburg.

MRS. JAMES LANGHORNE Lynchburg.

MRS. JOHN A. LANGHORNE Montgomery Co.

MRS. NANNIE A. LANGHORNE Lynchburg.

MRS. RICHARD T. LACY "

MRS. M. L. "

MRS. GEO. D. LAWRENCE Mis.

MRS. WM. H. LITTLE Fredericksburg.

MRS. J. D. L. Lynchburg.

L. D. L. Albemarle Co.

MRS. GOV. MARYE Fredericksburg.

MRS. JOHN MASON "

MRS. O. MASSIE Brooklyn, N. Y.

MRS. PATRICK MASSIE Nelson Co.

MRS. SARAH MEEM Abingdon.

MRS. JOHN F. MILLER Lynchburg.

MRS. CHARLES L. C. MINOR Blacksburg.

MRS. C. C. MCPHAIL Charlotte Co.

MRS. JOHN R. MCDANIEL Lynchburg.

MRS. MARY MCNUTT Prince Edward Co.

MRS. R. K. MEADE Petersburg.

MRS. WM. H. MOSBY Amherst Co.

MRS. ALICE MURREL Lynchburg.

MRS. WM. MCFARLAND Missouri.

MRS. C. V. MCGEE Ala.

MRS. MCGAVOCK Pulaski Co.

GEN. M. Virginia.

MRS. JAMES J. MOORE Richmond.

MRS. GEO. NEWTON Norfolk.

MISS FANNIE NELSON Yorktown.

MRS. GEO. NICHOLS Bedford Co.

MRS. GEN. F. T. NICHOLS New Orleans, La.

MRS. CHARLES NORVELL Lynchburg.

MISS NORWOOD Richmond.

MRS. ROBERT L. OWEN Lynchburg.

MRS. GEO. W. PALMER Saltville.

MRS. R. L. PAGE Norfolk.

MRS. DAVID PIERCE Wytheville.

MRS. JOHN D. POWELL Portsmouth.

MRS. WM. BALLARD PRESTON Montgomery Co.

MRS. GEN. ROBERT PRESTON " "

MRS. JAS. PRESTON " "

MRS. PRESTON Virginia.

MRS. ANNIS E. PRESTON Lynchburg.

MRS. RICHARD POLLARD "

MRS. JAMES F. PAYNE "

MISS ELIZA PAYNE "

MRS. ANNIE PHILLIPS Fredericksburg.

MRS. EDMUND H. PENDLETON Cincinnati, Ohio.

MRS. PRICE Charlotte Co.

MRS. JOHN H. PARKER Chesterfield Co.

MRS. REID Norfolk.

MRS. MATTIE REID Winchester.

MRS. DAVID S. READ Roanoke Co.

MRS. WM. C. RIVES Albemarle Co.

MRS. J. HENRY RIVES Lynchburg.

MRS. ROANE "

MRS. J. H. ROBINSON "

MRS. W. RUSSELL ROBINSON Richmond.

MRS. DR. EDWARD T. ROBINSON "

MRS. JOHN ROBERTS Fredericksburg.

MRS. E. M. RUGGLES "

MRS. DR. SALE Liberty.

MRS. GEO. D. SAUNDERS Buckingham Co.

MRS. ANN SAUNDERS Lynchburg.

MRS. JAMES A. SEDDON Goochland Co.

MRS. DR. SEMPLE Ala.

MRS. H. H. SERVICE Alexandria.

MRS. J. W. SHIELDS Richmond.

MRS. JAS. W. SHIELDS King Geo. Co.

MRS. H. T. SILVERTHORN Lynchburg.

MRS. WM. A. STROTHER "

MR. WM. A. STROTHER "

MRS. JOHN W. STONE "

MRS. JOHN F. SLAUGHTER "

MISS LILLIE SLAUGHTER "

MRS. KATE SLAUGHTER "

MRS. JUDGE SPENCE "

MRS. HENDERSON SUTER Liberty.

MRS. HARRIET STANSBURY New Orleans, La.

MRS. SHANNON Miss.

MISS ELLEN SHUTE New Orleans, La.

MISS REBECCA SMITH Norfolk.

MRS. CHARLES SHARP "

MRS. SPARKS Virginia.

MRS. COL. SMITH Pittsylvania Co.

MRS. A. H. M. TALIAFERRO Orange Co.

MRS. MARY W. TAYLOR Campbell Co.

MRS. MAJOR THOS. L. TAYLOR Campbell C. H.

MISS JULIA THOMPSON Williamsburg.

MRS. C. L. THOMPSON Richmond.

MRS. J. HANSON THOMAS Baltimore, Md.

MRS. ELI TUTWILER Lexington.

MRS. SAMUEL TYREE Lynchburg.

MRS. JOHN H. TYREE "

MRS. JAS. TAYLOR Fredericksburg.

MISS EDMONIA TAYLOR Orange Co.

MRS. TUCKER Virginia.

MRS. JUDGE WATSON Abingdon.

MRS. DR. THOS. WALKER Lynchburg.

MRS. COL. W. "

MRS. COL. ROBERT E. WITHERS Wytheville.

MRS. PHILIP T. WITHERS Lynchburg.

MRS. DR. R. W. WITHERS Campbell Co.

MRS. EDMUND WITHERS Nelson Co.

MRS. DR. WINGFIELD Maryland.

MRS. R. M. C. WINGFIELD Portsmouth.

MRS. J. C. WHEAT Winchester.

MRS. JUDGE WHARTON Liberty.

MISS EMILY WHITEHEAD Norfolk.

MRS. ROBERT WHITEHEAD Nelson Co.

MRS. JOHN M. WARWICK Lynchburg.

MRS. WM. N. WELFORD "

MR. PHILIP WITHERS "

MISS KATE WILSON "

DR. THOS. L. WALKER "

MISS NANNIE S. LANGHORNE "

HOUSEKEEPING IN OLD VIRGINIA.

BREAD.

Bread is so vitally important an element in our nourishment that I

have assigned to it the first place in my work. Truly, as Frederika

Bremer says, "when the bread rises in the oven, the heart of the

housewife rises with it," and she might have added that the heart of

the housewife sinks in sympathy with the sinking bread.

I would say to housewives, be not daunted by one failure, nor by

twenty. Resolve that you _will_ have good bread, and never cease

striving after this result till you have effected it. If persons

without brains can accomplish this, why cannot you? I would recommend

that the housekeeper acquire the practice as well as the theory of

bread-making. In this way, she will be able to give more exact

directions to her cook and to more readily detect and rectify any

blemish in the bread. Besides, if circumstances should throw her out

of a cook for a short time, she is then prepared for the emergency. In

this country fortunes are so rapidly made and lost, the vicissitudes

of life are so sudden, that we know not what a day may bring forth. It

is not uncommon to see elegant and refined women brought suddenly face

to face with emergencies which their practical knowledge of household

economy and their brave hearts enable them to firmly meet and

overcome.

To return to the bread question, however. Good flour is an

indispensable requisite to good bread. Flour, whether old or new,

should always be sunned and aired before being used. In the morning,

get out the flour to be made up at night for next morning's breakfast.

Sift it in a tray and put it out in the sun, or, if the day is damp,

set it near the kitchen fire. Only experience will enable you to be a

good judge of flour. One test is to rub the dry flour between your

fingers, and if the grains feel round, it is a sign that the flour is

good. If after trying a barrel of flour twice, you find it becomes wet

and sticky, after being made up of the proper consistency, you had

better then return it to your grocer.

The best flour is worthless without good yeast. Yeast made up in the

morning ought to be fit for use at night. It should be foamy and

frothy, with a scent slightly like ammonia. After closely following

the directions for yeast-making, given in the subsequent pages, the

bread will be apt to succeed, if the flour employed is good.

There is a great art in mixing bread, and it is necessary to observe a

certain rotation in the process. To make a small quantity of bread,

first sift one quart of flour; into that sift a teaspoonful of salt,

next rub in an Irish potato, boiled and mashed fine, then add a piece

of lard the size of a walnut, and next a half teacup of yeast in which

three teaspoonfuls of white sugar have been stirred. (Under no

circumstances use soda or saleratus in your light dough.) Then make

into a soft dough with cold water in summer, and lukewarm in winter.

Knead without intermission for half an hour, _by the clock_. Otherwise

five minutes appear to be a half hour when bread is being kneaded or

beaten. Then place it in a stone crock, greased with lard at the

bottom, and set it to rise. In summer, apply no artificial heat to it,

but set it in a cool place. As bread rises much more quickly in summer

than in winter, you must make allowance for this difference, during

the respective seasons. The whole process, including both the first

and second rising, may be accomplished in seven or eight hours in

summer, though this will be regulated partly by the flour, as some

kinds of flour rise much more quickly than others. In summer you may

make it up at nine o'clock P.M., for an eight o'clock breakfast next

morning, but in winter, make it up at seven P.M., and then set it on a

shelf under which a lighted coal-oil lamp is placed. If you can have a

three-cornered shelf of slate or sheet-iron, placed in a corner of the

kitchen, just above the bread block, it will be all the better, though

a common wooden shelf, made very thin, will answer, where you cannot

get the other. The coal-oil lamp underneath without running the risk

of burning the shelf (if wooden), will keep the bread gently heated

all night, and will answer the double purpose of keeping a light

burning, which most persons like to do at night, and which they can do

with scarcely any expense, by using a coal-oil lamp.

Never knead bread a second time in the morning, as this ruins it.

Handle lightly as possible, make into the desired shapes and put into

the moulds in which it is to be baked. Grease your hands before doing

this, so as to grease the loaf or each roll as you put it in, or else

dip a feather in lard and pass lightly over the bread just before

putting it in the oven to bake. Let it be a little warmer during the

second rise than during the first. Always shape and put in the moulds

two hours before breakfast. If hot bread is desired for dinner,

reserve part of the breakfast dough, keeping it in the kitchen in

winter, and in the refrigerator in summer till two hours before

dinner.

In baking, set the bread on the floor of the stove or range, never on

the shelf. Always turn up the damper before baking any kind of bread.

As you set the bread in the stove, lay a piece of stiff writing paper

over it to keep it from browning before heating through. Leave the

door ajar a few minutes, then remove the paper and shut the door. When

the top of the loaf is a light amber color, put back the paper that

the bread may not brown too much while thoroughly baking. Turn the

mould around so that each part may be exposed to equal heat. Have an

empty baking-pan on the shelf above the bread, to prevent it from

blistering: some persons fill the pan with water, but I think this is

a bad plan, as the vapor injures the bread. When thoroughly done, wrap

the bread a few moments in a clean, thick, bread towel and send to the

table with a napkin over it, to be kept on till each person has taken

his seat at table.

I would suggest to housekeepers to have made at a tinner's, a

sheet-iron shape for bread, eight inches long, four and one-half

inches wide, and five and one-half deep. This is somewhat like a

brickbat in shape, only deeper, and is very desirable for bread that

is to be cut in slices, and also for bread that is to be pulled off in

slices. A quart of flour will make eight large rolls, six inches high,

for this mould, and three or four turnovers. It is a nice plan after

making out the eight rolls to roll them with greased hands till each

one will reach across the pan (four and one-half inches), making eight

slices of bread which will pull off beautifully when well done, and

thus save the task of slicing with a knife. It requires an hour to

bake this bread properly.

Do not constantly make bread in the same shapes: each morning, try to

have some variation. Plain light bread dough may be made into loaves,

rolls, twist, turnovers, light biscuit, etc., and these changes of

shape make a pleasant and appetizing variety in the appearance of the

table. The addition of three eggs to plain light bread dough will

enable you to make French rolls, muffins, or Sally-Lunn of it. As

bread is far more appetizing, baked in pretty shapes, I would suggest

the snow-ball shape for muffins and egg bread. Very pretty iron shapes

(eight or twelve in a group, joined together) may be procured from

almost any tinner.

If you should have indifferent flour of which you cannot get rid, bear

in mind that it will sometimes make excellent beaten biscuit when it

will not make good light bread. In making beaten biscuit, always put

one teaspoonful of salt, a piece of lard the size of an egg, and a

teacup of milk to a quart of flour, adding enough cold water to make a

stiff dough: no other ingredients are admissible. Make the dough much

stiffer than for other breads, beat steadily a half hour, _by the

clock_. Cut with a biscuit cutter or shape by hand, being careful to

have the shape of each alike and perfect. Make them not quite half an

inch thick, as they rise in baking. Do not let them touch each other

in the pan, and let the oven be very hot. It is well not to have

beaten biscuit and light bread baked at the same time, as they require

different degrees of heat. When two kinds of bread are required, try

to have two such as require the same amount of heat. Egg bread and

corn muffins require the same degree of heat as beaten biscuit, while

Sally-Lunn and muffins need the same as light bread.

There is no reason why the poor man should not have as well prepared

and palatable food as the wealthy, for, by care and pains, the finest

bread may be made of the simplest materials, and surely the loving

hands of the poor man's wife and daughter will take as much pains to

make his bread nice and light as hirelings will do for the wealthy.

The mistake generally made by persons in restricted circumstances is

to make too great a use of soda bread, which is not only less

wholesome, but is more expensive than light bread or beaten biscuit,

as it requires more ingredients. The bread, coffee and meat, which

constitute the poor man's breakfast, properly cooked, furnish a meal

fit for a prince.

The furnishing of the kitchen is so important that I must here say a

few words on the subject. First, the housekeeper must have a good

stove or range, and it is well for her to have the dealer at hand when

it is put up, to see that it draws well. Besides the utensils

furnished with the range or stove, she must provide every kitchen

utensil needed in cooking. She must have a kitchen safe,--a bread

block in the corner, furnished with a heavy iron beater; trays,

sifters (with iron rims) steamers, colanders, a porcelain preserving

kettle, perforated skimmers and spoons, ladles, long-handled iron

forks and spoons, sharp knives and skewers, graters, egg beaters (the

Dover is the best), plenty of extra bread pans, dippers and tins of

every kind, iron moulds for egg bread and muffins, wash pans, tea

towels, bread towels, and hand towels, plates, knives, forks and

spoons for use of the servants, a pepper box, salt box and dredge box

(filled), a match safe, and last, but not least, a clock. Try as far

as possible to have the utensils of metal, rather than of wood. In

cases where you cannot have cold and hot water conveyed into the

kitchen, always keep on the stove a kettle of hot water, with a clean

rag in it, in which all greasy dishes and kitchen utensils may be

washed before being rinsed in the kitchen wash pan. Always keep your

cook well supplied with soap, washing mops and coarse linen dish rags.

I have noticed that if you hem the latter, servants are not so apt to

throw them away. Insist on having each utensil cleaned immediately

after being used. Have shelves and proper places to put each article,

hooks to hang the spoons on, etc. If you cannot have an oilcloth on

your kitchen floor, have it oiled and then it may be easily and

quickly wiped over every morning. Once a week, have the kitchen and

every article in it thoroughly cleaned. First clean the pipe of the

stove, as the dust, soot and ashes fly over the kitchen and soil

everything. Then take the stove to pieces, as far as practicable,

cleaning each part, especially the bottom, as neglect of this will

prevent the bread from baking well at the bottom. After the stove is

thoroughly swept out,--oven and all, apply stove polish. I consider

"Crumbs of Comfort" the best preparation for this purpose. It comes in

small pieces, each one of which is sufficient to clean the stove once,

and is thus less apt to be wasted or thrown away by servants than

stove polish that comes in a mass. Next remove everything from the

kitchen safe and shelves, which must be scoured before replacing the

utensils belonging to them, and these too must first be scoured,

scalded, and wiped dry. Then wash the windows, and lastly the floor,

scouring the latter unless it is oiled, in which case, have it merely

wiped over.

Never let a servant take up ashes in a wooden vessel. Keep a

sheet-iron pan or scuttle for the purpose. At night, always have the

water buckets filled with water and also the kettles, setting the

latter on the stove or range, in case of sickness or any emergency

during the night. Have kindling wood at hand also, so that a fire may

be quickly made, if needed.

Sometimes a discoloration is observable in iron kettles or other iron

vessels. This may be avoided by filling them with hay before using

them. Pour water over the hay, set the vessel on the fire and let it

remain till the water boils. After this, scour in sand and ashes--then

wash in hot soap-suds, after which process, there will be no danger of

discoloration.

HOUSEHOLD MEASURES.

Wheat Flour. 1 lb. is 1 quart.

Indian Meal. 1 lb. 2 oz. are 1 quart.

Butter, when soft, 1 lb. is 1 pint.

Loaf sugar, broken, 1 lb. is 1 quart.

White sugar, powdered, 1 lb. 1 oz. are 1 quart.

Best brown sugar, 1 lb. 2 oz. are 1 quart.

Ten eggs are 1 lb.

Flour. 8 quarts are 1 peck.

" 4 pecks are 1 bushel.

16 large tablespoonfuls are ½ pint.

8 large tablespoonfuls are 1 gill.

2 gills are ½ pint.

A common sized tumbler holds ½ pint.

A tablespoonful is ½ oz.

60 drops are equal to a teaspoonful.

4 teaspoonfuls are equal to 1 tablespoonful.

YEAST.

Boil one quart of Irish potatoes in three quarts of water. When done,

take out the potatoes, one by one, on a fork, peel and mash them fine,

in a tray, with a large iron spoon, leaving the boiling water on the

stove during the process. Throw in this water a handful of hops, which

must scald, not boil, as it turns the tea very dark to let the hops

boil.

Add to the mashed potatoes a heaping teacupful of powdered white sugar

and half a teacupful of salt; then slowly stir in the strained hop

tea, so that there will be no lumps. When milk-warm add a teacupful of

yeast and pour into glass fruit jars, or large, clear glass bottles,

to ferment, being careful not to close them tightly. Set in a warm

place in winter, a cool one in summer. In six hours it will be ready

for use, and at the end of that time the jar or bottle must be

securely closed. Keep in a cold room in winter, and in the

refrigerator in summer. This yeast will keep two weeks in winter and

one week in summer. Bread made from it is always sweet.--_Mrs. S. T._

IRISH POTATO YEAST.

1 quart of potatoes, boiled and mashed fine.

1 teaspoonful of salt.

½ teacup of sugar.

Put two cups of flour in a bowl, and pour over it three cups of strong

hop-water, scalding hot, and stir it briskly.

Then put all the ingredients in a jar together, and when cool enough,

add a cup of yeast, or leaven.

Set it by the fire to rise.

It will be ready for use in five or six hours.--_Mrs. E._

_Another Recipe for Yeast._

12 large potatoes, boiled and mashed fine.

1 teacup of brown sugar.

1 teacup of salt.

1 gallon of hop tea.

Mix the ingredients well, and when milk-warm, add a pint of yeast. Set

it in a warm place to rise. Put one teacupful of this yeast, when

risen, to two quarts of flour.--_Mrs. Dr. S._

_Yeast that Never Fails._

Boil twelve potatoes in four quarts of water till reduced to three

quarts.

Then take out and mash the potatoes, and throw into the water three

handfuls of hops.

When the hops have boiled to a good tea, strain the water over the

potatoes, a small quantity at a time, mixing them well together.

Add one teacup of brown sugar.

1 teacup of salt.

1 tablespoonful of ground ginger.

When milk-warm, add yeast of the same sort to make it rise.

Put it in bottles, or a jug, leaving it uncorked for a day.

Set it in a cool place.

Put two large tablespoonfuls of it to a quart of flour, and when

making up, boil a potato and mix with it.

This yeast never sours, and is good as long as it lasts.--_Mrs. A. F._

ALUM YEAST.

On one pint of flour pour enough boiling water to make a thick batter,

stirring it until perfectly smooth, and then let it stand till

milk-warm.

Then add a teaspoonful of powdered alum.

1 teaspoonful of salt.

1 tablespoonful of sugar.

Half a teacup of yeast.

After it ferments, add enough meal to make it a stiff dough.

Let it stand till it works, and then spread it in the shade to dry.

To a quart of flour put a tablespoonful of crumbs.--_Mrs. P._

LEAVEN.

2 tablespoonfuls of flour.

1 tablespoonful of lard or butter.

2 tablespoonfuls of yeast.

2 eggs.

1 potato.

2 teaspoonfuls of sugar.

Make the leaven soon after breakfast in winter, and at one o'clock

P.M. in summer. Let it be of the consistency of batter. Put it in a

small bucket, in a warm place, to rise till four o'clock P.M. This

amount of leaven is sufficient for two quarts of flour. If for loaf

bread, leave out the eggs and butter.--_Mrs. M._

EXCELLENT BREAD FOR BREAKFAST.

1 quart of flour.

Lard the size of a walnut.

1 small Irish potato, boiled and mashed fine.

1 heaping teaspoonful of salt.

Half a teacup of good yeast, into which put a tablespoonful of

white sugar.

Make up a soft dough with cold water in summer and milk-warm water in

winter. This must be kneaded for thirty minutes, and then set to rise,

in a cool place in summer, and a warm one in winter; must never be

kept more than milk-warm.

Two hours before breakfast, make the dough into the desired shapes,

handling it lightly, _without kneading it_, first rubbing lard over

the hands, and taking especial care to grease the bread on top. Then

set it to rise again.

Thirty minutes are sufficient for baking it, unless it be in the form

of a loaf or rolls, in which case, it must be baked fifteen minutes

longer. Excellent muffins may be made by the above receipt, adding two

eggs well beaten, so that from the same batch of dough both plain

bread and muffins may be made.

Iron moulds are best for baking.

For those who prefer warm bread for dinner, it is a good plan to

reserve a portion of the breakfast dough, setting it away in a cool

place till two hours before dinner, then make into turnovers or twist,

set it to rise and bake it for dinner, as for breakfast. Very nice on

a cold day, and greatly preferable to warmed-over bread.--_Mrs. S. T._

RECIPE FOR FAMILY BREAD.

2 quarts of flour.

2 tablespoonfuls of lard or butter.

2 teaspoonfuls of salt.

Enough sponge for a two-quart loaf of bread.

Mix with one pint of sweet milk.

Make into rolls and bake with very little fire under the oven.--_Mrs.

A. C._

LOAF BREAD.

First make a batter of the following ingredients.

1 pint of flour.

1 teaspoonful of salt.

1 teaspoonful of sugar.

A cup of water.

A cup of good yeast.

Set this to rise and when risen work in two pints of flour, or, if the

batter is not sufficient to work up this flour, add a little water.

Work it smoothly and set it to rise.

When risen, add a small piece of lard, work it well again, let it

stand an hour and then bake it slowly.--_Mrs. P. W._

OLD VIRGINIA LOAF BREAD.

Sponge for the same.

Boil one large Irish potato, until well done, then peel and mash it

fine, adding a little cold water to soften it. Stir into it

1 teaspoonful of brown sugar.

1 tablespoonful of sweet lard.

Then add three tablespoonfuls of good hop yeast.

Mix the ingredients thoroughly, then put the sponge in a mug with a

close-fitting top, and let it stand several hours to rise.

Sift into the tray three pints of the best family flour, to which add

a teaspoonful of salt. Then pour in the sponge and add enough cold

water to the flour to work it up into a rather stiff dough. Knead it

till the dough is smooth, then let it stand all night to rise. Work it

over in the morning, using just enough flour to keep it from sticking

to the hands. Allow it one hour to rise before baking and one hour to

bake in a moderate oven. Then it will be thoroughly done and well

dried.

Use a little lard on the hands when making out the loaf, as it keeps

the crust from being too hard.--_Mrs. S._

_Another Recipe for Loaf Bread._

Good flour is the first requisite, and next, good yeast and sufficient

kneading.

For a loaf of ordinary size, use

2 lbs. of flour.

Lard the size of a hen's egg.

A saltspoonful of salt.

2 gills of yeast.

Mix up these ingredients into a moderately stiff dough, using for the

purpose, from three gills to a pint of water. Some flour being more

adhesive than others, you have to learn by experience the exact amount

of water required.

Knead the dough till perfectly smooth, then set it to rise, in a cool

place, in summer, but in a warm place, free from draughts, in winter.

In the latter season it is better to keep a blanket wrapped around it.

This amount of flour will rise to the top of a gallon and a half jar

or bucket. If it is ready before time, stir it down and set it in a

cooler place.

When you put it in the baking-pan (in which it will be in an inch of

the top, if the pan be of a suitable size for the amount of flour)

cover it well, or a hard crust will form from the effects of the

atmosphere. Keep it a little warmer during the second rise than during

the first. When ready for baking, set it in the oven and bake it for

three-quarters of an hour with a moderate fire, evenly kept up. It

will then come out without sticking, if the pans are well cared

for.--_Mrs. J. J. A._

LIGHT BREAD.

2 quarts of flour.

1 teaspoonful of sugar.

1 teaspoonful of salt.

Half a teacup of yeast.

One egg, well beaten.

1 pint of water.

Sift the flour and divide it into three parts. Mix one third in the

batter, one third in the jar to rise in, and pour the other third over

the batter. Let it stand two hours and then work it well, adding a

small piece of lard before baking.--_Mrs. Dr. S._

RECIPE FOR HOT ROLLS OR COLD LOAF BREAD.

Mix the following ingredients.

Four pints of flour.

1 pint of fresh milk.

2 eggs, well beaten.

1 large tablespoonful of melted lard.

1 large tablespoonful of hop yeast.

Set it to rise at eleven o'clock in the morning, for early tea. Make

into rolls at five o'clock P.M., and bake as soon as risen. In cool

weather, set before the fire, both before and after making it into

rolls.--_Mrs. S._

FRENCH ROLLS.

1 quart of flour.

1 teaspoonful of salt.

2 eggs.

1 large tablespoonful of lard.

2 tablespoonfuls of yeast.

Work and knead it well at night, and in the morning work it well

again, make it into rolls, put them in the oven to take a second rise,

and when risen, bake them.--_Mrs. Col. W._

_Another Recipe for French Rolls._

3 pints of flour.

1 gill of yeast.

1 egg (beaten up).

1 tablespoonful of butter.

Mix up with milk and warm water and set to rise.--_Mrs. Dr. E._

_Another Recipe for French Rolls or Twist._

1 quart of lukewarm milk.

1 teaspoonful of salt.

1 teacup of yeast.

Enough flour to make a stiff batter.

When very light, add one beaten egg and two teaspoonfuls of butter,

and knead in the flour till stiff enough to roll. Let it rise a second

time, and, when very light, roll out, cut in strips and braid it. Bake

thirty minutes, on buttered tins.--_Mrs. S._

VELVET ROLLS.

Three pints of flour.

Two eggs.

One teacup of sweet milk.

One teacup of yeast.

1 tablespoonful of lard, and the same of butter.

Mix well and beat the dough till it blisters.

Let it rise, work in a small quantity of flour, beat as before and

make into rolls. After the second rising, bake quickly.--_Mrs. Dr. S._

POCKETBOOK ROLLS.

1 quart of flour.

1 teaspoonful of salt.

2 teaspoonfuls of sugar.

2 tablespoonfuls of lard.

3 tablespoonfuls of yeast.

2 eggs.

Mix up these ingredients with warm water, making up the dough at ten

A.M. in summer and eight A.M. in winter. Put in half the lard when it

is first worked up, and at the second working put in the rest of the

lard and a little more flour.

Roll out the dough in strips as long and wide as your hand, spread

with butter and roll up like a pocketbook. Put them in buttered tins,

and, when they are light, bake them a light brown--_Mrs. L. C. C._

TURNOVERS.

1 quart of flour.

1 large Irish potato, boiled and mashed.

3 eggs.

1 tablespoonful of butter or lard.

2 tablespoonfuls of yeast.

1 teacup of milk.

Rub the potato in the flour, then the lard and other ingredients,

making it into a soft dough. Then set it to rise, at night if you wish

it for breakfast next morning. Early in the morning, take off a piece

of dough, the size of a biscuit, roll it out, about five inches long,

then turn it about half over. When you have made up all the dough, in

shapes like this, place them on a dish or board, cover with a napkin

and set aside for a second rising. When ready to bake, dip a feather

in water and pass over them to prevent the crust being too hard. If

the dough should be sour, knead in a little soda, which will correct

it--_Mrs. A. C._

_Another Recipe for Turnovers._

1 quart of flour.

4 eggs.

1 tablespoonful of lard or butter.

1 tablespoonful of yeast.

Set it to rise, then make them up round and flat, greasing the upper

side with lard and turning over one side. When well risen the second

time, bake--_Mrs. I._

TWIST.

From the dough of loaf bread or French rolls, reserve enough to make

two long strips or rolls, say, fifteen inches long and one inch in

diameter. Rub lard well between the hands before handling and shaping

these strips. Pinch the two ends so as to make them stick together.

Twist them, pressing the other ends together to prevent

unrolling.--_Mrs. S. T._

POCKETS.

1 quart of flour.

4 eggs.

1 cup of butter.

1 cup of yeast.

1 large Irish potato, boiled and mashed into the flour.

Add the yeast, butter and eggs, after mashing the potato in the flour.

Knead all together and set to rise.

SALLY-LUNN.

1 quart of flour.

1 teaspoonful of salt.

1 tablespoonful of white sugar.

Rub in a heaping tablespoonful of butter and lard in equal parts,

then rub in an Irish potato, mashed fine.

Half a teacup of yeast.

3 eggs well beaten.

Make up the dough to the consistency of light bread dough, with warm

water in winter, and cold in summer. Knead half an hour. When it has

risen light, handle lightly, put into a cake-mould and bake without a

second kneading.--_Mrs. S. T._

_Another Recipe for Sally-Lunn._

1 quart of flour.

1 tablespoonful of yeast.

4 eggs well beaten.

2 oz. of butter or lard.

1 pint of milk.

Set it to rise in the pan in which it is to be baked.--_Mrs. A. C._

_Another Recipe for Sally-Lunn._

3 pints of flour.

1 tablespoonful of butter and the same of lard.

3 eggs.

1 light teacup of yeast.

2 large tablespoonfuls of sugar.

Use as much milk in mixing as will make a soft dough. Work this well,

as it gets only one working. Then grease it, put it in a greased pan,

and set it in a warm place to rise. Bake about an hour.--_Mrs. Dr. T._

_Recipe for the Same._

1 quart of flour.

3 tablespoonfuls of yeast.

3 eggs.

1 saltspoonful of salt.

Butter the size of an egg.

Make up with new milk into a tolerably stiff batter. Set it to rise

and when risen pour into a mould and set to rise again, as light

bread. Bake quickly.--_Mrs. L._

QUICK SALLY-LUNN.

1 quart of flour.

Half cup of butter.

2 eggs.

2 cups of milk.

Two teaspoonfuls of cream of tartar.

1 teaspoonful of soda.

2 tablespoonfuls of sugar.

1 saltspoonful of salt.

Bake fifteen minutes.--_Mrs. Dr. S._

MUFFINS.

1 quart of flour.

6 eggs, beaten very light.

2 tablespoonfuls of butter.

2 tablespoonfuls of yeast.--_Mrs. Dr. E._

SWEET SPRING MUFFINS.

Sift three good pints of flour. Beat well six eggs, leaving out one

and a half of the whites. Then beat into them as much flour as they

will take in; then add milk and flour alternately (beating all the

while) till all the flour is used. Add five tablespoonfuls of yeast,

and when this batter is well beaten, stir into it two ounces of melted

butter, cooled but liquid. The batter must be as stiff as can be

beaten with an iron spoon. Bake in a hot oven.--_Mrs. L._

SALT SULPHUR MUFFINS.

Work together, about twelve o'clock in the day, one pint of yeast,

half a pint of water, six eggs, one pound of butter and enough flour

to make a dough just stiff enough not to stick to the fingers. After

the dough is risen, make it out in biscuit and allow half an hour or

more for them to rise before baking.--_Mrs. L._

SUPERIOR MUFFINS.

1 quart of flour.

1 teaspoonful of salt.

1 tablespoonful of white sugar.

Rub in one heaping tablespoonful of butter and lard mixed, and one

tablespoonful of Irish potato, mashed free from lumps.

Pour in three well beaten eggs and a half teacup of yeast. Make into a

soft dough with warm water in winter and cold in summer. Knead well

for half an hour. Set to rise where it will be milk-warm, in winter,

and cool in summer. If wanted for an eight o'clock winter breakfast,

make up at eight o'clock the night before. At six o'clock in the

morning, make out into round balls (without kneading again), and drop

into snow-ball moulds that have been well greased. Take care also to

grease the hands and pass them over the tops of the muffins. Set them

in a warm place for two hours and then bake.

These are the best muffins I ever ate.--_Mrs. S. T._

PARKER HOUSE MUFFINS.

Boil one quart of milk. When nearly cool stir in one quart sifted

flour, one teaspoonful salt, one half cup of yeast. Then stir in three

well beaten eggs. Let it rise in a warm place in winter and a cool one

in summer, eight or ten hours. When risen light, stir in one

tablespoonful melted butter and bake in iron muffin moulds.--_Mrs. W.

H. M._

MUFFINS.

1 quart of flour.

1 pint milk.

3 eggs.

1 heaping tablespoonful lard.

1 " " butter.

½ cup yeast.

1 teaspoonful sugar.

Mix and beat till perfectly light.--_Mrs. W. S._

_Another Recipe for Muffins._

One quart of milk, one dozen eggs, one pound of butter. Beat the

butter and yolks together. Beat the whites to a stiff froth. Make the

batter the consistency of pound cake, and bake in snow-ball cups as

soon as made.--_Mrs. C. W. B._

MUFFIN BREAD.

3 pints of flour.

4 eggs.

1 pint of milk.

1 large tablespoonful of butter.

1 gill of yeast.

A little salt.

Make up at night. This makes two loaves.--_Mrs. A. F._

SODA MUFFINS.

1 quart of flour.

2 eggs.

3 teaspoonfuls of cream of tartar.

1 teaspoonful of soda.

Add enough buttermilk to make a stiff batter, and bake immediately.

WHITE EGG MUFFINS.

1 pint of flour.

Whites of 8 eggs, beaten to a stiff froth.

Add enough milk to make it into a thin batter. Put in a little salt.

Very nice.--_Mrs. C. C. McP._

CREAM MUFFINS.

Beat the whites and yolks of four eggs separately. When well beaten,

mix them and add to them a half pint of cream, a lump of melted butter

half the size of an egg. Then mix in slowly one pint of flour and

bake it quickly, in small tins, without any further beating. A

delicious breakfast bread.--_Mrs. McG., Ala._

_Miscellaneous Yeast Breads._

BUNNS.

1 pint of potato yeast.

4 ounces of sugar.

4 ounces of butter.

1 egg and as much flour as will make a soft dough.

Make as Sally-Lunn and bake in rolls.--_Mrs. Dr. S._

COTTAGE LOAF.

1 quart of flour.

1 tablespoonful of sugar.

1 tablespoonful of butter.

1 tablespoonful of yeast.

2 eggs, and a little salt.

Make up at night for breakfast, mixing it with water. Bake in a quart

tin pan.--_Mrs. A. B._

POTATO BREAD.

1 quart of flour.

4 eggs.

4 good sized Irish potatoes, boiled, mashed and strained

through a colander.

2 ounces of butter.

As much yeast as is needed to make it rise.

To be made up with water, not so stiff as light bread dough. Bake in a

loaf or rolls.--_Mrs. J. H. F._

OLD MAIDS.

Made at night like common light bread. Roll out the size of saucers in

the morning, for the second rising. Bake on a hoe, turning over as a

hoe cake. Then toast the sides, in front of a fire. A very nice,

old-fashioned bread.--_Mrs. Dr. E._

GRAHAM BREAD.

The night before baking, make a sponge of white flour, using half new

milk and half cold water, with a teacup two thirds full of home-made

yeast. In the morning, put four tablespoonfuls of this sponge in a

separate dish, adding three tablespoonfuls of molasses, a little milk

or water, and stirring in as much Graham flour as you can with a

spoon. Then let it rise and mould the same as white bread.

BROWN BREAD.

One quart of light bread sponge, one-half teacup of molasses. Stir

into the above, with a large spoon, unbolted wheat meal, until it is a

stiff dough. Grease a deep pan, put the mixture in; when light, put

the pan over a kettle of hot water (the bread well covered), and steam

for half an hour. Then put in the oven and bake until done. Especially

good for dyspeptics.--_Mrs. D. Cone._

BOX BREAD.

One quart of flour, one teacup of yeast, one teacup of melted lard or

butter, four eggs, one teaspoonful of salt. Let it rise as light

bread, and, when risen, make it into square rolls, without working it

a second time. Let it rise again and then bake it.--_Mrs. R. E. W._

RUSKS.

1 cup of yeast.

1 cup of sugar.

1 cup of cream.

4 eggs.

Enough flour to make a batter, mixed with the other ingredients. Let

it rise; then add enough flour to make rolls, and also add a teacup

of lard and butter mixed. Bake as rolls after they have risen.--_Mrs.

H._

EGG RUSKS.

Melt three ounces of butter in a pint of milk. Beat six eggs into

one-fourth of a pound of sugar. Mix these ingredients with enough

flour to make a batter, adding a gill of yeast and half a teaspoonful

of salt. When light, add flour to make a dough stiff enough to mould.

Make into small cakes and let them rise in a warm place while the oven

is heating.--_Mrs. Dr. S._

GERMAN RUSKS.

1 quart of flour.

2 eggs.

2 cups of sugar.

2 cups of lard and butter mixed.

2 cups of potato yeast.

2 cups of milk.

1 nutmeg.

Put all the ingredients in the middle of the flour, work well together

and set to rise as loaf bread. Wash the rolls over with butter and

sugar.--_Mrs. C. L. T._

FRENCH BISCUIT.

1 quart of flour.

1 teaspoonful of salt.

Rub in one tablespoonful of butter and lard mixed.

Pour in half a teacup of yeast, two well beaten eggs, and enough water

to make a soft dough. Knead half an hour. Then set to rise; when well

risen, roll out, without kneading again. Handle lightly, first

greasing the hands with butter. Cut with a biscuit cutter, greasing

one biscuit and placing another on it. Set to rise a second time

before baking.--_Mrs. S. T._

VANITY BISCUIT.

One pint of flour, one of milk, three eggs beaten well together. Bake

in cups.--_Miss D._

BEATEN BISCUIT.

One quart of flour, lard the size of a hen's egg, one teaspoonful of

salt. Make into a moderately stiff dough with sweet milk. Beat for

half an hour. Make out with the hand or cut with the biscuit cutter.

Stick with a fork and bake in a hot oven, yet not sufficiently hot to

blister the biscuit.--_Mrs. S. T._

_Another Recipe for Beaten Biscuit._

1 quart of flour.

1 teaspoonful of salt.

1 egg.

1 tablespoonful of butter and the same of lard.

Mix up these ingredients with skimmed milk, work them well together

and beat fifteen minutes. Stick with a fork and bake quickly.--_Mrs.

E. B._

SODA BISCUIT.

1 quart of flour.

1 heaping teaspoonful of cream of tartar, the same of soda, and the

same of salt. Sift these together, then rub in a tablespoonful of lard

and make up the dough with milk and water.--_Mrs. E. B._

CREAM BISCUIT.

1 quart of sifted flour.