small stick of cinnamon; one quart of boiling water; one pint of white
sugar.
Soak the gelatine in one cup of cold water half an hour. Boil the cinnamon
in the quart of water for five minutes, and then add the yellow rind of
the lemons cut very thin, and boil a minute. Take out cinnamon and rinds,
and add sugar, wine, and gelatine. Strain at once through a fine strainer
into molds, and, when cold, set on the ice to harden. To turn out, dip for
a moment in hot water. A pint of wine is used, if liked very strong.
LEMON JELLY.
Omit the wine, but make as above in other respects, using five lemons.
Oranges are nice also. The juice may be used as in lemon jelly, or the
little sections may be peeled as carefully as possible of all the white
skin. Pour a little lemon jelly in a mold, and let it harden. Then fill
with four oranges prepared in this way, and pour in liquid jelly to cover
them. Candied fruit may be used instead. The jelly reserved to add to the
mold can be kept in a warm place till the other has hardened. Fresh
strawberries or raspberries, or cut-up peaches, can be used instead of
oranges.
CANNING AND PRESERVING.
Canning is so simple an operation that it is unfortunate that most people
consider it difficult. The directions generally given are so troublesome
that one can not wonder it is not attempted oftener; but it need be hardly
more care than the making of apple sauce, which, by the way, can always be
made while apples are plenty, and canned for spring use. In an experience
of years, not more than one can in a hundred has ever been lost, and fruit
put up at home is far nicer than any from factories.
In canning, see first that the jars are clean, the rubbers whole and in
perfect order, and the tops clean and ready to screw on. Fill the jars
with hot (not boiling) water half an hour before using, and have them
ready on a table sufficiently large to hold the preserving-kettle, a
dish-pan quarter full of hot water, and the cans. Have ready, also, a deep
plate, large enough to hold two cans; a silver spoon; an earthen cup with
handle; and, if possible, a can-filler,--that is, a small tin in
strainer-shape, but without the bottom, and fitting about the top. The
utmost speed is needed in filling and screwing down tops, and for this
reason every thing _must be_ ready beforehand.
In filling the can let the fruit come to the top; then run the
spoon-handle down on all sides to let out the air; pour in juice till it
runs over freely, and screw the top down at once, using a towel to protect
the hand. Set at once in a dish-pan of water, as this prevents the table
being stained by juice, and also its hardening on the hot can. Proceed in
this way till all are full; wipe them dry; and, when cold, give the tops
an additional screw, as the glass contracts in cooling, and loosens them.
Label them, and keep in a dark, cool closet. When the fruit is used, wash
the jar, and dry carefully at the back of the stove. Wash the rubber also,
and dry on a towel, putting it in the jar when dry, and screwing on the
top. They are then ready for next year's use. Mason's cans are decidedly
the best for general use.
GENERAL RULES FOR CANNING.
For all small fruits allow one-third of a pound of sugar to a pound of
fruit. Make it into a sirup with a teacup of water to each pound, and skim
carefully. Throw in the fruit, and boil ten minutes, canning as directed.
Raspberries and blackberries are best; huckleberries are excellent for
pies, and easily canned. Pie-plant can be stewed till tender. It requires
half a pound of sugar to a pound of fruit.
For peaches, gages, &c, allow the same amount of sugar as for raspberries.
Pare peaches, and can whole or in halves as preferred. Prick plums and
gages with a large darning-needle to prevent their bursting. In canning
pears, pare and drop at once, into cold water, as this prevents their
turning dark.
Always use a porcelain-lined kettle, and stir either with a silver or a
wooden spoon,--never an iron one. Currants are nice mixed with an equal
weight of raspberries, and all fruit is more wholesome canned than in
preserves.
TO CAN TOMATOES.
Unless very plenty, it is cheaper to buy these in the tins. Pour on
boiling water to help in removing the skins; fill the preserving kettle,
but add no water. Boil them five minutes, and then can. Do not season till
ready to use them for the table. Okra and tomatoes may be scalded together
in equal parts, and canned for soups.
PRESERVES.
Preserves are scarcely needed if canning is nicely done. They require much
more trouble, and are too rich for ordinary use, a pound of sugar to one
of fruit being required. If made at all, the fruit must be very fresh, and
the sirup perfectly clear. For sirup allow one teacup of cold water to
every pound of sugar, and, as it heats, add to every three or four pounds
the white of an egg. Skim very carefully, boiling till no more rises, and
it is ready for use. Peaches, pears, green gages, cherries, and
crab-apples are all preserved alike. Peel, stone, and halve peaches, and
boil only a few pieces at a time till clear. Peel, core, and halve pears.
Prick plums and gages several times. Core crab-apples, and cut half the
stem from cherries. Cook till tender. Put up _when cold_ in small jars,
and paste paper over them.
JAMS.
Make sirup as directed above. Use raspberries, strawberries, or any small
fruit, and boil for half an hour. Put up in small jars or tumblers; lay
papers dipped in brandy on the fruit, and paste on covers, or use patent
jelly-glasses.
MARMALADE.
Quinces make the best; but crab-apples or any sour apple are also good.
Poor quinces, unfit for other use, can be washed and cut in small pieces,
coring, but not paring them. Allow three-quarters of a pound of sugar and
a teacupful of water to a pound of fruit, and boil slowly two hours,
stirring and mashing it fine. Strain through a colander, and put up in
glasses or bowls. Peach marmalade is made in the same way.
CURRANT JELLY.
The fruit must be picked when just ripened, as when too old it will not
form jelly. Look over, and then put stems and all in a porcelain-lined
kettle. Crush a little of the fruit to form juice, but add no water. As it
heats, jam with a potato-masher; and when hot through, strain through a
jelly-bag. Let all run off that will, before squeezing the bag. It will be
a little clearer than the squeezed juice. To every pint of this juice add
one pound of best white sugar, taking care that it has not a blue tinge.
Jelly from bluish-white sugars does not harden well. Boil the juice
twenty-five minutes; add the sugar, and boil for five more. Put up in
glasses.
ORANGE MARMALADE.
This recipe, taken from the "New York Evening Post," has been thoroughly
tested by the author, and found delicious.
"A recipe for orange marmalade that I think will be entirely new to most
housewives, and that I know is delicious, comes from an English
housekeeper. It is a sweet that is choice and very healthful. If made now,
when oranges and lemons are plentiful, it may be had at a cost of from
five to six cents for a large glass. The recipe calls for one dozen
oranges (sweet or part bitter), one half-dozen lemons, and ten pounds of
granulated sugar. Wash the fruit in tepid water thoroughly, and scrub the
skins with a soft brush to get rid of the possible microbes that it is
said may lurk on the skins of fruit. Dry the fruit; take a very sharp
knife, and on a hard-wood board slice it very thin. Throw away the thick
pieces that come off from the ends. Save all the seeds, and put them in
one bowl; the sliced fruit in another. Pour half a gallon of water over
the contents of each bowl, and soak for thirty-six hours. Then put the
fruit in your preserving-kettle, with the water that has been standing on
it, and strain in (through a colander) the water put on the lemon-seeds.
Cook gently two hours; then add the sugar, and cook another hour, or until
the mixture jellies. Test by trying a little in a saucer. Put away in
glasses or cans, as other jelly."
FRUIT JELLIES.
Crab-apple, quince, grapes, &c., are all made in the same way. Allow a
teacup of water to a pound of fruit; boil till very tender; then strain
through a cloth, and treat as currant jelly. Cherries will not jelly
without gelatine, and grapes are sometimes troublesome. Where gelatine is
needed, allow a package to two quarts of juice.
CANDIED FRUITS.
Make a sirup as for preserves, and boil any fruit, prepared as directed,
until tender. Let them stand two days in the sirup. Take out; drain
carefully; lay them on plates; sift sugar over them, and dry either in the
sun or in a moderately warm oven.
PICKLES AND CATCHUPS.
Sour pickles are first prepared by soaking in a brine made of one pint of
coarse salt to six quarts of water. Boil this, and pour it scalding hot
over the pickle, cucumbers, green tomatoes, &c. Cucumbers may lie in this
a week, or a month even, but must be soaked in cold water two days before
using them. Other pickles lie only a month.
Sweet pickles are made from any fruit used in preserving, allowing three,
or sometimes four, pounds of sugar to a quart of best cider vinegar, and
boiling both together.
CUCUMBER PICKLES.
Half a bushel of cucumbers, small, and as nearly as possible the same
size. Make a brine as directed, and pour over them. Next morning prepare a
pickle as follows: Two gallons of cider vinegar; one quart of brown sugar.
Boil, and skim carefully, and add to it half a pint of white mustard seed;
one ounce of stick-cinnamon broken fine; one ounce of alum; half an ounce
each of whole cloves and black pepper-corns. Boil five minutes, and pour
over the cucumbers. They can be used in a week. In a month scald the
vinegar once more, and pour over them.
TOMATO CHUTNEY.
One peck of green tomatoes; six large green peppers; six onions; one cup
of salt. Chop onions and peppers fine, slice the tomatoes about quarter of
an inch thick, and sprinkle the salt over all. In the morning drain off
all the salt and water, and put the tomatoes in a porcelain-lined kettle.
Mix together thoroughly two pounds of brown sugar; quarter of a pound of
mustard-seed; one ounce each of powdered cloves, cinnamon, ginger, and
black pepper; half an ounce of allspice; quarter of an ounce each of
cayenne pepper and ground mustard. Stir all into the tomatoes; cover with
cider vinegar,--about two quarts,--and boil slowly for two hours. Very
nice, but very hot. If wanted less so, omit the cayenne and ground
mustard.
RIPE CUCUMBER OR MELON-RIND PICKLES.
Pare, seed, and cut lengthwise into four pieces, or in thick slices. Boil
an ounce of alum in one gallon of water, and pour over them, letting them
stand at least half a day on the back of the stove. Take them out, and let
them lie in cold water until cold. Have ready a quart of vinegar, three
pounds of brown sugar, and an ounce of stick-cinnamon and half an ounce
cloves. Boil the vinegar and sugar, and skim; add the spices and the melon
rind or cucumber, and boil for half an hour.
SWEET-PICKLED PEACHES, PEARS, OR PLUMS.
Seven pounds of fruit; four pounds of brown sugar; one quart of vinegar;
one ounce of cloves; two ounces of stick-cinnamon. Pare the peaches or
not, as liked. If unpared, wash and wipe each one to rub off the wool.
Boil vinegar and sugar, and skim well; add spices, sticking one or two
cloves in each peach. Boil ten minutes, and take out into jars. Boil the
sirup until reduced one-half, and pour over them. Pears are peeled and
cored; apples peeled, cored, and quartered. They can all be put in stone
jars; but Mason's cans are better.
TOMATO CATCHUP.
Boil one bushel of ripe tomatoes, skins and all, and, when soft, strain
through a colander. Be sure that it is a colander, and _not_ a sieve, for
reasons to be given. Add to this pulp two quarts of best vinegar; one cup
of salt; two pounds of brown sugar; half an ounce of cayenne pepper; three
ounces each of powdered allspice and mace; two ounces of powdered
cinnamon; three ounces of celery-seed. Mix spices and sugar well together,
and stir into the tomato; add the vinegar, and stir thoroughly. Now strain
the whole through a _sieve_. A good deal of rather thick pulp will not go
through. Pour all that runs through into a large kettle, and let it boil
slowly till reduced one-half. Put the thick pulp into a smaller kettle,
and boil twenty minutes. Use as a pickle with cold meats or with boiled
fish. A teacupful will flavor a soup. In the old family rule from which
this is taken, a pint of brandy is added ten minutes before the catchup is
done; but it is not necessary, though an improvement. Bottle, and keep in
a cool, dark place. It keeps for years.
* * * * *
CANDIES.
CREAM CANDY.
One pound of granulated sugar; one teacupful of water; half a teacupful of
vinegar. Boil--trying very often after the first ten minutes--till it will
harden in cold water. Cool, and pull white.
CHOCOLATE CARAMELS.
One cup of sugar; one cup of milk; half a cup of molasses; two ounces of
grated chocolate. Melt the chocolate in a very little water; add the
sugar, milk, and molasses, and boil twenty minutes, or until very thick.
Pour in buttered pans, and cut in small squares when cool.
MOLASSES CANDY.
Two cups of molasses, one of brown sugar, a teaspoonful of butter, and a
tablespoonful of vinegar. Boil from twenty minutes to half an hour. Pour
in a buttered dish, and pull when cool.
NUT CANDY.
Make molasses candy as above. Just before taking it from the fire, add a
heaping pint of shelled peanuts or walnuts. Cut in strips before it is
quite cold.
COCOANUT DROPS.
One cocoanut grated; half its weight in powdered sugar; whites of two
eggs; one teaspoonful of corn-starch. Mix corn-starch and sugar; add
cocoanut, and then whites of eggs beaten to a stiff froth. Make in little
cones, and bake on buttered paper in a slow oven.
CHOCOLATE CREAMS.
One pound of granulated sugar; half a pound of chocolate; one teaspoonful
of acetic acid; one tablespoonful of water; one teaspoonful of vanilla.
Melt the sugar slowly, wetting a little with the water. Add the acid and
vanilla, and boil till sugary, trying _very_ often by stirring a little in
a saucer. When sugary, take from the fire, and stir until almost hard;
then roll in little balls, and put on a buttered plate. Melt the chocolate
in two tablespoonfuls of water with a cup of sugar, and boil five minutes.
When just warm, dip in the little balls till well coated, and lay on
plates to dry. Very nice.
* * * * *
SICK-ROOM COOKERY.
GENERAL HINTS.
As recovery from any illness depends in large part upon proper food, and
as the appetite of the sick is always capricious and often requires
tempting, the greatest pains should be taken in the preparation of their
meals. If only dry toast and tea, let each be perfect, remembering
instructions for making each, and serving on the freshest of napkins and
in dainty china. A _tête-à-tête_ service is very nice for use in a
sick-room; and in any case a very small teapot can be had, that the tea
may always be made fresh. Prepare only a small amount of any thing, and
never discuss it beforehand. A surprise will often rouse a flagging
appetite. Be ready, too, to have your best attempts rejected. The article
disliked one day may be just what is wanted the next. Never let food stand
in a sick-room,--for it becomes hateful to a sensitive patient,--and have
every thing as daintily clean as possible. Remember, too, that gelatine is
not nourishing, and do not be satisfied to feed a patient on jellies.
Bread from any brown flour will be more nourishing than wheat. Corn meal
is especially valuable for thin, chilly invalids, as it contains so much
heat. In severe sickness a glass tube is very useful for feeding gruels
and drinks, and little white china boats with spouts are also good. A
wooden tray with legs six or seven inches high, to stand on the bed, is
very convenient for serving meals. Let ventilation, sunshine, and absolute
cleanliness rule in the sick-room. Never raise a dust, but wipe the carpet
with a damp cloth, and pick up bits as needed. Never let lamp or sun light
shine directly in the eyes, and, when the patient shows desire to sleep,
darken the room a little. Never whisper, nor wear rustling dresses, nor
become irritated at exactions, but keep a cheerful countenance, which
helps often far more than drugs. Experience must teach the rest.
BEEF TEA, OR ESSENCE OF BEEF.
Cut a pound of perfectly lean beef into small bits. Do not allow any
particle of fat to remain. Put in a wide-mouthed bottle, cork tightly, and
set in a kettle of cold water. Boil for three hours; pour off the juice,
which is now completely extracted from the meat. There will be probably a
small cupful. Season with a saltspoonful of salt. This is given in extreme
sickness, feeding a teaspoonful at a time.
BEEF TEA FOR CONVALESCENTS.
One pound of lean beef prepared as above. Add a pint of cold
water,--rain-water is best,--and soak for an hour. Cover closely, and boil
for ten minutes; or put in the oven, and let it remain an hour. Pour off
the juice, season with half a teaspoonful of salt, and use. A little
celery salt makes a change.
CHICKEN BROTH.
The bones and a pound of meat from a chicken put in three pints of cold
water. Skim thoroughly when it comes to a boil, add a teaspoonful of salt,
and simmer for three hours. Strain and serve. A tablespoonful of soaked
rice or tapioca may be added after the broth is strained. Return it in
this case to the fire, and boil half an hour longer.
CHICKEN JELLY.
Boil chicken as for broth, but reduce the liquid to half a pint. Strain
into a cup or little mold, and turn out when cold.
CHICKEN PANADA.
Take the breast of the chicken boiled as above; cut in bits, and pound
smooth in a mortar. Take a teacupful of bread-crumbs; soak them soft in
warm milk, or, if liked better, in a little broth. Mix them with the
chicken; add a saltspoonful of salt, and, if allowed, a pinch of mace; and
serve in a cup with a spoon.
BEEF, TAPIOCA, AND EGG BROTH.
One pound of lean beef, prepared as for beef tea, and soaked one hour in a
quart of cold water. Boil slowly for two hours. Strain it. Add a half
teaspoonful of salt, and half a cupful of tapioca which has been washed
and soaked an hour in warm water. Boil slowly half an hour. Serve in a
shallow bowl, in which a poached egg is put at the last, or stir a beaten
egg into one cup of the boiling soup, and serve at once with wafers or
crackers.
MUTTON BROTH.
Made as chicken broth. Any strong stock, from which the fat has been
taken, answers for broths.
OATMEAL GRUEL.
Have ready, in a double boiler, one quart of boiling water with a
teaspoonful of salt, and sprinkle in two tablespoonfuls of fine oatmeal.
Boil an hour; then strain, and serve with cream or milk and sugar if
ordered. Farina gruel is made in the same way.
INDIAN OR CORN MEAL GRUEL.
One quart of boiling water; one teaspoonful of salt. Mix three
tablespoonfuls of corn meal with a little cold water, and stir in slowly.
Boil one hour; strain and serve, a cupful at once.
MILK PORRIDGE.
One quart of boiling milk; two tablespoonfuls of flour mixed with a little
cold milk and half a teaspoonful of salt. Stir into the milk, and boil
half an hour.
Strain and serve. If allowed, a handful of raisins and a little grated
nutmeg may be boiled with it.
WINE WHEY.
Boil one cup of new milk, and add half a wine-glass of good sherry or
Madeira wine. Boil a minute; strain, and use with or without sugar as
liked.
EGG-NOG.
One egg; one tablespoonful of sugar; half a cup of milk; one tablespoonful
of wine.
Beat the sugar and yolk to a cream; add the wine, and then the milk. Beat
the white to a stiff froth, and stir in very lightly.
Omit the milk where more condensed nourishment is desired.
ARROW-ROOT OR RICE JELLY.
Two heaping teaspoonfuls of either arrow-root or rice flour; a pinch of
salt; a heaping tablespoonful of sugar; one cup of boiling water.
Mix the flour with a little cold water, and add to the boiling water. Boil
until transparent, and pour into cups or small molds. For a patient with
summer complaint, flavor by boiling a stick of cinnamon in it. For a fever
patient add the juice of quarter of a lemon.
DR. GAUNT'S RICE JELLY.
Take four tablespoonfuls of rice, and boil it hard in three pints of water
for twenty minutes. Let simmer for two hours. Then force through fine hair
strainer, and allow it to cool. Place in an ice chest over night.
DIRECTIONS FOR USE.
Dissolve two tablespoonfuls of the rice jelly in each one-half pint of
milk.
RICE WATER FOR DRINK.
One quart of boiling water; a pinch of salt; one tablespoonful of rice or
rice flour. Boil half an hour, and strain.
TOAST WATER.
Toast two slices of bread very brown, but do not scorch. Put in a pitcher,
and while hot pour on one quart of cold water. Let it stand half an hour,
and it is ready for use.
CRUST COFFEE.
Two thick slices of graham or Boston brown bread toasted as brown as
possible. Pour on one pint of boiling water, and steep ten minutes. Serve
with milk and sugar, like coffee.
BEEF JUICE.
Broil a thick piece of beef steak three minutes. Squeeze all the juice
with a lemon-squeezer into a cup; salt very lightly, and give like beef
tea.
JELLY AND ICE.
Break ice in bits no bigger than a pea. A large pin will break off bits
from a lump very easily. To a tablespoonful add one of wine jelly broken
up. It is very refreshing in fever.
PANADA.
Lay in a bowl two Boston or graham crackers split; sprinkle on a pinch of
salt, and cover with boiling water. Set the bowl in a saucepan of boiling
water, and let it stand half an hour, till the crackers look clear. Slide
into a hot saucer without breaking, and eat with cream and sugar. As they
are only good hot, do just enough for the patient's appetite at one time.
MILK TOAST.
Toast one or two thin slices of bread; dip quickly in a little salted
boiling water, and spread on a little butter. Boil a teacupful of milk;
thicken with a teaspoonful of flour mixed in a little cold water with a
pinch of salt; lay the toast in a small, hot, deep plate, and pour over
the milk. Cream toast is made in the same way.
BEEF SANDWICH.
Two or three tablespoonfuls of raw, very tender beef, scraped fine, and
spread between two slices of slightly buttered bread. Sprinkle on pepper
and salt.
PREPARED FLOUR.
Tie a pint of flour tightly in a cloth, and boil for four hours. Scrape
off the outer crust, and the inside will be found to be a dry ball. Grate
this as required, allowing one tablespoonful wet in cold milk to a pint of
boiling milk, and boiling till smooth. Add a saltspoonful of salt. This is
excellent for summer complaint, whether in adults or children. The beaten
white of an egg can also be stirred in if ordered. If this porridge is
used from the beginning of the complaint, little or no medicine will be
required.
PARCHED RICE.
Roast to a deep brown as you would coffee, and then cook as in rule for
boiled rice, p. 199, and eat with cream and sugar.
RICE COFFEE.
Parch as above, and grind. Allow half a cup to a quart of boiling water,
and let it steep fifteen minutes. Strain, and drink plain, or with milk
and sugar.
HERB TEAS.
For the dried herbs allow one teaspoonful to a cup of boiling water. Pour
the water on them; cover, and steep ten minutes or so. Camomile tea is
good for sleeplessness; calamus and catnip for babies' colic; and cinnamon
for hemorrhages and summer complaint. Slippery-elm and flax-seed are also
good for the latter.
BEEF STEAK OR CHOPS, ETC.
With beef steak, cut a small thick piece of a nice shape; broil carefully,
and serve on a very hot plate, salting a little, but using no butter
unless allowed by the physician.
Chops should be trimmed very neatly, and cooked in the same way. A nice
way of serving a chop is to broil, and cut in small bits. Have ready a
baked potato. Cut a slice from the top; take out the inside, and season as
for eating; add the chop, and return all to the skin, covering it, and
serving as hot as possible.
When appetite has returned, poached eggs on toast, a little salt cod with
cream, or many of the dishes given under the head of Breakfast Dishes, are
relished. Prepare small quantities, preserving the right proportions of
seasoning.
TAPIOCA JELLY.
Two ounces of tapioca,--about two tablespoonfuls,--soaked over-night in
one cup of cold water. In the morning add a second cup of cold water, and
boil till very clear. Add quarter of a cup of sugar; two teaspoonfuls of
brandy or four of wine; or the thin rind and juice of a lemon may be used
instead. Very good hot, but better poured into small molds wet with cold
water, and turned out when firm.
TAPIOCA GRUEL.
Half a cup of tapioca soaked over-night in a cup of cold water. In the
morning add a quart of milk and half a teaspoonful of salt, and boil three
hours. It can be eaten plain, or with sugar and wine. Most of the
blancmanges and creams given can be prepared in smaller quantities, if
allowed. Baked custards can be made with the whites of the eggs, if a very
delicate one is desired.
APPLE WATER.
Two roasted sour apples, or one pint of washed dried apples. Pour on one
quart of boiling water; cover, and let it stand half an hour, when it is
ready for use.
HOUSEHOLD HINTS.
SOFT SOAP.
All mutton and ham fat should be melted and strained into a large stone
pot. The practice of throwing lumps of fat into a pot, and waiting till
there are several pounds before trying them out, is a disgusting one, as
often such a receptacle is alive with maggots. Try out the fat, and strain
as carefully as you would lard or beef drippings, and it is then always
ready for use. If concentrated lye or potash, which comes in little tins,
is used, directions will be found on the tins. Otherwise allow a pound of
stone potash to every pound of grease. Twelve pounds of each will make a
barrel of soft soap.
Crack the potash in small pieces. Put in a large kettle with two gallons
of water, and boil till dissolved. Then add the grease, and, when melted,
pour all into a tight barrel. Fill it up with boiling water, and for a
week, stir daily for five or ten minutes. It will gradually become like
jelly.
TO PURIFY SINKS AND DRAINS.
To one pound of common copperas add one gallon of boiling water, and use
when dissolved. The copperas is poison, and must never be left unmarked.
FURNITURE POLISH.
Mix two tablespoonfuls of sweet or linseed oil with a tablespoonful of
turpentine, and rub on with a piece of flannel, polishing with a dry
piece.
TO KEEP EGGS.
Be sure that the eggs are fresh. Place them points down in a stone jar or
tight firkin, and pour over them the following brine, which is enough for
a hundred and fifty:--
One pint of slacked lime, one pint of salt, two ounces of cream of tartar,
and four gallons of water. Boil all together for ten minutes; skim, and,
when cold, pour it over the eggs. They can also be kept in salt tightly
packed, but not as well.
TO MAKE HARD WATER SOFT.
Dissolve in one gallon of boiling water a pound and a quarter of washing
soda, and a quarter of a pound of borax. In washing clothes allow quarter
of a cup of this to every gallon of water.
TO TAKE OUT FRUIT-STAINS.
Stretch the stained part tightly over a bowl, and pour on boiling water
till it is free from spot.
TO TAKE OUT INK-SPOTS.
Ink spilled upon carpets or on woolen table-covers can be taken out, if
washed at once in cold water. Change the water often, and continue till
the stain is gone.
MIXED SPICES.
Three heaping tablespoonfuls of ground cinnamon, one heaping one each of
clove and mace, and one even one of allspice. Mix thoroughly, and use for
dark cakes and for puddings.
SPICE SALT.
Four ounces of salt; one of black pepper; one each of thyme, sweet
marjoram, and summer savory; half an ounce each of clove, allspice, and
mace; quarter of an ounce of cayenne pepper; one ounce of celery salt. Mix
all together; sift three times, and keep closely covered. Half an ounce
will flavor a stuffing for roast meat; and a tablespoonful is nice in many
soups and stews.
TO WASH GREASY TIN AND IRON.
Pour a few drops of ammonia into every greasy roasting-pan, first
half-filling with warm water. A bottle of ammonia should always stand near
the sink for such uses. Never allow dirty pots or pans to stand and dry;
for it doubles the labor of washing. Pour in water, and use ammonia, and
the work is half done.
TO CLEAN BRASS AND COPPER.
Scrape a little rotten-stone fine, and make into a paste with sweet oil.
Rub on with a piece of flannel; let it dry, and polish with a
chamois-skin. Copper is cleaned either with vinegar and salt mixed in
equal parts, or with oxalic acid. The latter is a deadly poison, and must
be treated accordingly.
WEIGHTS AND MEASURES.
As many families have no scales for weighing, a table of measures is given
which can be used instead. Weighing is always best, but not always
convenient. The cup used is the ordinary coffee or kitchen cup, holding
half a pint. A set of tin measures, from a gill up to a quart, is very
useful in all cooking operations.
One quart of sifted flour is one pound.
One pint of granulated sugar is one pound.
Two cups of butter packed are one pound.
Ten eggs are one pound.
Five cupfuls of sifted flour are one pound.
A wine-glassful is half a gill.
Eight even tablespoonfuls are a gill.
Four even saltspoonfuls make a teaspoonful.
A saltspoonful is a good measure of salt for all custards, puddings,
blancmanges, &c.
One teaspoonful of soda to a quart of flour.
Two teaspoonfuls of soda to one of cream of tartar.
The teaspoonful given in all these receipts is just rounded full, not
heaped.
Two heaping teaspoonfuls of baking powder to one quart of flour.
One cup of sweet or sour milk as wetting for one quart of flour.
TIME TABLE FOR ROASTED MEATS.
Beef, from six to eight pounds, one hour and a half, or twelve minutes to
the pound.
Mutton, ten minutes to the pound for rare; fifteen for well-done.
Lamb, a very little less according to age and size of roast.
Veal, twenty minutes to a pound.
Pork, half an hour to a pound.
Turkey of eight or ten pounds weight, not less than three hours.
Goose of seven or eight pounds, two hours.
Chickens, from an hour to an hour and a half.
Tame ducks, one hour.
Game duck, from thirty to forty minutes.
Partridges, grouse, &c., half an hour.
Pigeons, half an hour.
Small birds, twenty minutes.
TIME TABLE FOR BOILED MEATS.
Beef _à la mode_, eight pounds, four hours.
Corned beef, eight pounds, four hours.
Corned or smoked tongue, eight pounds, four hours.
Ham, eight or ten pounds, five hours.
Mutton, twenty minutes to a pound.
Veal, half an hour to a pound.
Turkey, ten pounds, three hours.
Chickens, one hour and a half.
Old fowls, two or three hours.
TIME TABLE FOR FISH.
Halibut and salmon, fifteen minutes to a pound.
Blue-fish, bass, &c., ten minutes to a pound.
Fresh cod, six minutes to a pound.
Baked halibut, twelve minutes to a pound.
Baked blue-fish, &c., ten minutes to a pound.
Trout, pickerel, &c., eight minutes to a pound.
TIME TABLE FOR VEGETABLES.
_Half an hour_,--Pease, potatoes, asparagus, rice, corn, summer squash,
canned tomatoes, macaroni.
_Three-quarters of an hour_,--Young beets, young turnips, young carrots
and parsnips, baked potatoes (sweet and Irish), boiled sweet potatoes,
onions, canned corn, tomatoes.
_One hour_,--New cabbage, shelled and string beans, spinach and greens,
cauliflower, oyster-plant, and winter squash.
_Two hours_,--Winter carrots, parsnips, turnips, cabbage, and onions.
_Three to eight hours_,--Old beets.
TIME TABLE FOR BREAD, CAKES, ETC.
Bread,--large loaves, an hour; small loaves, from half to three-quarters
of an hour.
Biscuits and rolls, in from fifteen to twenty minutes.
Brown bread, steamed, three hours.
Loaves of sponge cake, forty-five minutes; if thin, about thirty.
Loaves of richer cake, from forty-five minutes to an hour.
Fruit cake, about two hours, if in two or three pound loaves.
Small thin cakes and cookies, from ten to fifteen minutes. Watch
carefully.
Baked puddings, rice, &c., one hour.
Boiled puddings, three hours.
Custards to be watched and tested after the first fifteen minutes.
Batter puddings baked, forty-five minutes.
Pie-crust, about half an hour.
DEVILED HAM.
For this purpose, use either the knuckle or any odds and ends remaining.
Cut off all dark or hard bits, and see that at least a quarter of the
amount is fat. Chop as finely as possible, reducing it almost to a paste.
For a pint-bowl of this, make a dressing as follows:--
One even tablespoonful of sugar; one even teaspoonful of ground mustard;
one saltspoonful of Cayenne pepper; one teacupful of good vinegar. Mix the
sugar, mustard, and pepper thoroughly, and add the vinegar little by
little. Stir it into the chopped ham, and pack it in small molds, if it is
to be served as a lunch or supper relish, turning out upon a small platter
and garnishing with parsley.
For sandwiches, cut the bread very thin; butter lightly, and spread with
about a teaspoonful of the deviled ham. The root of a boiled tongue can be
prepared in the same way. If it is to be kept some time, pack in little
jars, and pour melted butter over the top.
This receipt should have had place under "Meats," but was overlooked.
LIST OF UTENSILS REQUIRED FOR SUCCESSFUL WORKING.
TIN WARE.
One boiler for clothes, holding eight or ten gallons.--Two dish-pans,--one
large, one medium-sized.--One two-quart covered tin pail.--One four-quart
covered tin pail.--Two thick tin four-quart saucepans.--Two two-quart
saucepans.--Four measures, from one gill to a quart, and broad and low,
rather than high.--Three tin scoops of different sizes for flour, sugar,
&c.--Two pint and two half-pint molds for jellies.--Two quart molds.--One
skimmer with long handle.--One large and one small dipper.--Four
bread-pans, 10x4x4.--Three jelly-cake tins.--Six pie-plates.--Two long
biscuit-tins.--One coffee-pot.--One colander.--One large grater.--One
nutmeg-grater.--Two wire sieves; one ten inches across, the other four,
and with tin sides.--One flour-sifter.--One fine jelly-strainer.--One
frying-basket.--One Dover egg-beater.--One wire egg-beater.--One
apple-corer.--One pancake-turner.--One set of spice-boxes, or a
spice-caster.--One pepper-box.--One flour-dredger.--One
sugar-dredger.--One biscuit-cutter.--One potato-cutter.--A dozen
muffin-rings.--Small tins for little cakes.--One muffin-pan.--One double
milk-boiler, the inside boiler holding two quarts.--One fish-boiler, which
can also be used for hams.--One deep bread-pan; a dish-pan is good, but
must be kept for this.--One steamer.--One pudding-boiler.--One
cake-box.--Six teaspoons.
WOODEN WARE.
One bread-board.--One rolling-pin.--One meat-board.--One wash-board.--One
lemon-squeezer.--One potato-masher.--Two large spoons.--One small
one.--Nest of wooden boxes for rice, tapioca, &c.--Wooden pails for graham
and corn meal.--Chopping-tray.--Water-pail.--Scrubbing-pail.--Wooden cover
for flour-barrel.--One board for cutting bread.--One partitioned
knife-box.
IRON WARE.
One pair of scales.--One two-gallon pot with steamer to fit.--One
three-gallon soup-pot with close-fitting cover.--One three-gallon
porcelain-lined kettle, to be kept only for preserving.--One four or six
quart one, for apple sauce, &c.--One tea-kettle.--One large and one small
frying-pan.--Two Russia or sheet iron dripping-pans; one large enough for
a large turkey.--Two gem-pans with deep cups.--Two long-handled
spoons.--Two spoons with shorter handles.--One large meat-fork.--One
meat-saw.--One cleaver.--One griddle.--One wire broiler.--One
toaster.--One waffle-iron.--One can-opener.--Three pairs of common knives
and forks.--One small Scotch or frying kettle.--One chopping-knife.--One
meat-knife.--One bread-knife.--One set of skewers.--Trussing-needles.
EARTHEN AND STONE WARE.
Two large mixing-bowls, holding eight or ten quarts each.--One eight-quart
lip-bowl for cake.--Half a dozen quart bowls.--Half a dozen pint
bowls.--Three or four deep plates for putting away cold food.--Six
baking-dishes of different sizes, round or oval.--Two quart
blancmange-molds.--Two or three pitchers.--Two stone crocks, holding a
gallon each.--Two, holding two quarts each.--One bean-pot for baked
beans.--One dozen Mason's jars for holding yeast, and many things used in
a store closet.--Stone jugs for vinegar and molasses.--Two or three large
covered stone jars for pickles.--One deep one for bread.--One earthen
teapot.--One dozen pop-over cups.--One dozen custard-cups.--Measuring-cup.
MISCELLANEOUS.
Scrubbing and blacking brushes.--Soap-dish.--Knife-board.--
Vegetable-cutters.--Pastry-brush.--Egg-basket.--Market-basket.--
Broom.--Brush.--Dust-pan.--Floor and sink cloths.--Whisk-broom.--
Four roller-towels.--Twelve dish-towels.--Dishes enough for setting
servants' table, heavy stone-china being best.
HINTS TO TEACHERS.
In beginning with a class of school-girls from fourteen to eighteen, it is
best to let the first two or three lessons be demonstration lessons; that
is, to have all operations performed by the teacher. An assistant may be
chosen from the class, who can help in any required way. The receipts for
the day should first be read, and copied plainly by all the pupils. Each
process must be fully explained, and be as daintily and deftly performed
as possible. Not more than six dishes at the most can be prepared in one
lesson, and four will be the usual number. Two lessons a week, from two to
three hours each, are all for which the regular school-course gives time;
and there should be not more than one day between, as many dishes can not
be completed in one lesson.
After yeast and bread have been once made by the teacher, bread should be
the first item in every lesson thereafter, and the class made a
practice-class. Each pupil should make bread twice,--once under the
teacher's supervision, and at least once entirely alone. In a large class
this may occupy the entire time in the school-year. Let the most important
operations be thoroughly learned, even if there is little variety. To make
and bake all forms of bread, to broil a steak, boil a potato, and make
good tea and coffee, may not seem sufficient result for a year's work;
but the girl who can do this has mastered the principles of cooking, and
is abundantly able to go on alone.
The fire should be made and cared for by each in turn, and the best modes
of washing dishes, and keeping the room and stores in the best order, be
part of each lesson.
Once a week let a topic be given out, on which all are to write, any
ingredient in cooking being chosen, and the papers read and marked in
order of merit.
Once a month examine on these topics, and on what has been learned. Let
digestion and forms of food be well understood, and spare no pains to make
the lesson attractive and stimulating to interest.
In classes for ladies the work is usually done entirely by the teacher,
and at least five dishes are prepared. A large class can thus be taught;
but the results will never be as satisfactory as in a practice-class,
though the latter is of course much more troublesome to the teacher, as it
requires far more patience and tact to watch and direct the imperfect
doing of a thing than to do it one's self.
A class lunch or supper is a pleasant way of demonstrating what progress
has been made; and, in such entertainment, do not aim at great variety,
but insist upon the perfect preparation of a few things. To lay and
decorate a table prettily is an accomplishment, and each classroom should
have enough china and glass to admit of this.
To indicate the method which the writer has found practicable and useful,
a course of twelve lessons is given, embracing the essential operations;
and beyond this the teacher can construct her own bills of fare. When the
making of bread begins, it will be found that not more than two or three
other things can be made at one lesson. Let one of these be a simple cake
or pudding for the benefit of the class, whose interest is wonderfully
stimulated by something good to eat.
Large white aprons and small half-sleeves to draw on over the
dress-sleeves are essential, and must be insisted upon. A little cap of
Swiss muslin is pretty, and finishes the uniform well, but is not a
necessity.
For the rest each teacher must judge for herself, only remembering to
_demand the most absolute neatness_ in all work done, and to _give the
most perfect patience_ no matter how stupid the pupil may seem.
TWELVE LESSONS.
LESSON FIRST.
To make stock.
Beef rolls.
Apple float.
Boiled custard.
LESSON SECOND.
To clarify fat or drippings.
Clear soup.
Beef soup with vegetables.
To make caramel.
Cream cakes.
LESSON THIRD.
Beef _à la mode_.
To boil potatoes.
Mashed potatoes.
Potato snow.
Potato croquettes.
Yeast.
Wine jelly.
LESSON FOURTH.
Bread.
Plain rolls.
Beef hash with potatoes.
Beef croquettes.
Coddled apples.
LESSON FIFTH.
Graham bread.
Rye bread.
To broil beef steak.
To boil macaroni.
Macaroni baked with cheese.
To make a _roux_.
Baked custard.
LESSON SIXTH.
Parker-House rolls.
Steamed brown bread.
Purée of salmon.
Croquettes of salmon.
Corn-starch pudding.
LESSON SEVENTH.
Baked fish.
To devil ham.
Stuffed eggs.
Plain omelet.
Saratoga potatoes.
To use stale bread.
Bread pudding and plain sauce.
LESSON EIGHTH.
Irish stew.
Boiled cabbage.
Baked cabbage.
Lyonnaise potatoes.
Whipped cream.
Sponge cake.
Charlotte Russe.
LESSON NINTH.
Bean soup.
To dress and truss a chicken.
Chicken fricassee,--brown.
Chicken pie.
Meringues, plain and with jelly.
LESSON TENTH.
Oyster soup.
Oyster scallop.
Fried oysters.
Pie-crust.
Oyster patties.
Lemon and apple pie.
LESSON ELEVENTH.
To bone a turkey or chicken.
Force-meat.
Boiled parsnips.
To boil rice.
Parsnip fritters.
LESSON TWELFTH.
To decorate boned turkey.
To roast beef.
To bake potatoes with beef.
Gravy.
Rice croquettes.
Chicken or turkey croquettes.
LIST OF TOPICS FOR TWENTY LESSONS.
Wheat and corn.
Making of flour and meal.
Tea.
Coffee.
Chocolate and cocoa.
Tapioca and sago.
Rice.
Salt.
Pepper.
Cloves and allspice.
Cinnamon, nutmegs, and mace.
Ginger and mustard.
Olive-oil.
Raisins and currants.
Macaroni and vermicelli.
Potatoes.
Sweet potatoes.
Yeast and bread.
Butter.
Fats.
LIST OF AUTHORITIES TO WHICH THE TEACHER MAY REFER.
Draper's Physiology.
Dalton's Physiology.
Carpenter's Physiology.
Foster's Physiology.
Youman's Chemistry.
Johnston's Chemistry of Common Life.
Lewes's Physiology of Common Life.
Gray's How Plants Grow.
Rand's Vegetable Kingdom.
Brillât Savarin's Art of Dining.
Brillât Savarin's Physiologie du Goût.
The Cook's Oracle, Dr. Kitchener.
Food and Dietetics, by Dr. Chambers.
Food and Dietetics, by Dr. Pary.
Food and Digestion, by Dr. Brinton.
Food, by Dr. Letheby.
Cook-books at discretion.
QUESTIONS FOR FINAL EXAMINATION AT END OF YEAR.
1. How is soup-stock made?
2. How is white soup made?
3. What are purées?
4. How is clear soup made?
5. How is caramel made, and what are its uses?
6. How is meat jelly made and colored?
7. How is meat boiled, roasted, and broiled?
8. How can cold meat be used?
9. How is poultry roasted and broiled?
10. How are potatoes cooked?
11. How are dried leguminous vegetables cooked?
12. How is rice boiled dry?
13. How is macaroni boiled?
14. How are white and brown sauces made?
15. Give plain salad-dressing and mayonnaise.
16. How are beef tea and chicken broth made?
17. Give receipts for plain omelet and omelette soufflée.
18. How are bread, biscuit, and rolls made?
19. How is pie-crust made?
20. Rule for puff paste?
21. How should you furnish a kitchen?
22. What are the best kinds of cooking utensils?
END.
BIBLIOGRAPHY.
THE CHEMISTRY OF COOKERY. By W. Mattieu Williams.
THE PERFECT WAY IN DIET. By Dr. Anna Kingsford.
FOODS. By Edward Smith.
FRUITS, AND HOW TO USE THEM. By Hester M. Poole.
EATING FOR STRENGTH. Dr. M.L. Holbrook.
FRUIT AND BREAD. By Gustav Schlickeyesen. Translated by Dr. M.L. Holbrook.
FOOD AND FEEDING. By Sir Henry Thompson.
MRS. LINCOLN'S BOSTON COOK BOOK. What to Do and What not to Do in Cooking.
JUST HOW. By Mrs. A.D.T. Whitney.
MRS. RORER'S PHILADELPHIA COOK BOOK.
PRACTICAL COOKING AND DINNER-GIVING. Mrs. Henderson.
IN THE KITCHEN. By Mrs. E.S. Miller.
GOOD LIVING. A Practical Cook Book for Town and Country. By Sara Van Buren
Brugière.
FRENCH DISHES FOR AMERICAN TABLES. By Pierre Caron.
CUISINE CLASSIQUE. Urbain-Dubois.
CARÈME.
GOUFFÉ.
SOYER.
DIET FOR THE SICK. A Treatise on the Values of Foods, their Application to
Special Conditions of Health and Disease, and on the Best Methods of their
Preparation. By Mrs. Mary E. Henderson.
Cookery-Books at discretion.
INDEX.
PART II.
Apple Dumplings, 239.
float, 246.
water, 269.
Artichokes, 206.
Asparagus, 205.
Authorities for reference, 286.
Beans, string, 203.
shelled, 203.
Beef _a la mode_, 147.
corned, 149.
frizzled, 190.
juice, 266.
rolls, 153.
sandwich, 267.
steak, 158.
steak for sick, 268.
tea or essence, 262.
tea for convalescents, 262.
Virginia fashion, 148.
Beets, 199.
Bibliography, 288.
Birds, 164.
Biscuit, baking-powder, 216.
beaten, 216.
soda and cream of tartar, 215.
Blancmange, 246.
Boiled meats and stews, 146
Bread-making and flour, 208.
Bread, 210.
brown, 214.
cake, 227.
corn, 218.
graham, 212.
pancakes, 221.
rye, 213.
sour, 220.
to use dry, 220.
to freshen stale, 221.
Breakfast puffs or popovers, 217.
Brown-bread brewis, 220.
Broth, mutton, 125, 263.
chicken, 126.
beef, tapioca, and egg, 263.
Buns, plain, 228,
Cake making, 221.
Cake, apple, 220.
bread, 227.
cup, 224.
Dover, 226.
fruit, 225.
gold, 227.
huckleberry, 219.
pound, 225.
rolled jelly, 224.
sponge, 223.
white or silver, 226.
Cakes, cream, 230.
filling for, 231.
drop, 230.
buckwheat, 219.
Cabbage, 201.
Candy, cream, 259.
Candy, molasses, 260.
nut, 260.
Chocolate creams, 260.
caramels, 260
Cocoanut drops, 260.
Canning, General Rules for, 253.
tomatoes, 253.
Caramel, 131.
Carrots, 200.
Carrots _sautés_, 200.
Casserole of rice and meat, 169.
Cauliflower, 201.
Cheese fondu, 184.
soufflé, 184.
Charlotte Russe, 247.
Cheese straws, 237.
Chicken broth, 126.
broth for sick, 263.
croquettes, Philadelphia, 168.
croquettes, 167.
fricassee, brown, 165.
fricassee, white, 166.
fried, 165.
jellied, 173.
panada, 263.
pie, 160.
roasted or boiled, 164.
salad, 179.
Chocolate, 196.
Cocoa, 196.
Coffee, 194.
crust, 266.
rice, 267.
Copper, to clean, 272.
Corn, green, 204.
fritters, 204.
pudding, 204.
Cream, Bavarian, 247.
fried, 249.
fruit, 248.
ice, with cream, 250.
ice, with eggs, 250.
to freeze, 249.
Spanish, 247.
strawberry, 248.
whipped, 247.
Crisped crackers, 220.
Croquettes, chicken, 167.
potato, 198.
rice, 207.
Crushed wheat, boiled, 185.
Curries, 153.
Custard, baked, 245.
boiled, 245.
pie, 236.
Doughnuts, 228.
Dressing, boiled for cold slaw, 179.
for poultry, 162.
without oil, 179.
plain salad, 177.
Drop cakes, 230.
Duck, roast, 164.
Egg-nog, 264.
Egg-plant, 204.
baked, 205.
fritters, 204.
Eggs, baked, 181.
boiled, 180.
poached, 181.
scrambled, 181.
stuffed, 182.
to keep, 271.
Examination questions, 287.
Fish, 131.
baked, 133.
balls, 188.
boiled, 134.
broiled, 135.
chowder, 140.
fried, 136.
hash, 189.
potted, 139.
salt cod, boiled, 188.
salt cod, with cream, 139.
spiced, 139.
stewed, 137.
with cream, 189.
Flour browned for soup, 130.
prepared, 267.
Freezing ices and creams, 249.
Fritters, clam, 143.
oyster, 143.
peach, 249.
Fruits, candied, 256.
jellied, 256.
Fruit-stains, to take out, 271.
Fruit cream, 248.
Furniture polish, 270.
Gingerbread, 229.
Ginger snaps, 229.
Goose, roasted, 164.
Gruel, corn meal or Indian, 264.
oatmeal, 264.
tapioca, 269.
Ham, boiled, 150.
deviled, 170.
fried, 160.
Hash, meat, 191.
Hasty pudding, 186.
Herb teas, 267.
Herring, roe, 189.
Hints to teachers, 280.
Hoe-cake, 218.
Hominy cakes, 186.
coarse, 185.
fine, 186.
Huckleberry cake, 219.
Ink-spots, to take out, 271.
Iron or tin, to wash, 272.
Italia's Pride, 169.
Jams, 254.
Jelly and ice, 266.
arrow-root, 265.
rice, Dr. Gaunt's, 265.
chicken, 263.
currant, 255.
fruit, 256.
lemon, 251.
rice, 265.
tapioca, 268.
wine, 251.
Jumbles, 230.
List of utensils required, 277.
Lobster, boiled, 143.
curried, 144.
Macaroni, 207.
with cheese, 208.
Mackerel, salt, 189.
Marmalade, 254.
Marmalade, orange, 255.
Mayonnaise, 178.
of salmon, 180.
Meats, 144.
roasted, 154.
broiled and fried, 158.
Meat, cold, to warm, 161.
Meringues, 231.
Mince-meat, for pies, 237.
Muffins, graham, 213.
rye, 213.
Mush, 186.
Mutton, boiled, 149.
broth, 125.
broth for sick, 263.
chops, 268.
leg of, stuffed, 155.
roasted, 155.
Oatmeal, boiled, 185.
Omelet, plain, 182.
baked, 183.
Omelette soufflée, 248.
Onions, boiled, 201.
Oyster or clam fritters, 143.
Oyster-plant, 200.
Oysters, fried, 141.
for pie or patties, 142.
scalloped, 141.
smothered, 143.
spiced or pickled, 142.
stewed, 141.
Panada, 266.
Parsnips, 199.
fritters, 199.
Pastry and pies, 232.
Patties, 233.
Pease, 202.
field, 202.
Pickles, cucumber, 257.
ripe cucumber, 258.
melon-rind, 258.
sweet; peaches, &c, 258,
Pie, cherry or berry, 236.
custard, 236.
dried-apple, 234.
grandmother's apple-pie, 234.
lemon, 235.
squash or pumpkin, 236.
sweet potato, or pudding, 235.
Plain pie-crust, 232.
Pork and beans, 157.
roasted, 157.
steak, 160.
Potato croquettes, 198.
snow, 198.
Potatoes, baked, 198.
baked with beef, 198.
boiled, 197.
Lyonnaise, 187.
mashed, 198.
Saratoga, 188.
Potatoes, stewed, 187.
sweet, 199.
what to do with cold, 187.
Poultry, to clean, 161.
dressing for, 162.
Porridge, milk, 264.
Preserves, 254.
Pudding, any-day plum, 240.
batter, 240.
bread, 241.
bread-and-apple, 242.
bread-and-butter, 241.
bird's-nest, 242.
corn-starch, 243.
cabinet, 244.
corn-meal or Indian, 245.
English plum, 239.
gelatine, 244.
minute, 243.
plain rice, 243.
Sunder land, 241.
tapioca, 242.
tapioca cream, 243.
tipsy, 246.
Puff paste, 233.
Purées, 128.
Rammekins, 237.
Rice, boiled, 207.
croquettes, 207.
water, 265.
parched, 267.
Rolls, plain, 214.
Parker-House, 215,
Roux, to make, 174.
Salads, 173.
Salmi of duck or game, 169.
Sauces, 173.
Sauce, apple, 176.
bread, 174.
celery, 175
cranberry, 175.
foaming, 176.
fruit, 177.
hard, 177.
mayonnaise, 178.
mint, 175.
molasses, 176.
plain pudding, 176.
Spanish tomato, 178.
Sausage, fried, 190.
Short-cake, 217.
Sinks and drains, to purify, 270.
Soft soap, 270.
Soup, amber or clear, 123.
beef, with vegetables, 122.
clam, 127.
mock turtle, 125.
onion, 130.
oyster, 127.
pea, 129.
tomato, without meat, 126.
tomato, hasty, 126.
turtle-bean, 129.
white, 124.
Spanish tomato sauce, 178.
Spinach, 205.
Spice salt, 272.
Spices, mixed, 271.
Stew, Brunswick, 154.
brown, 152.
Irish, 151.
white, 152.
Stock and seasoning, 119.
Squash, winter, 202.
summer, 202.
Succotash, 203.
Tea, 194.
Time table for roasted meats, 273.
for boiled meats, 274.
for fish, 274.
for vegetables, 274.
bread, cake, &c., 275.
Toast, dry or buttered, 192.
for sick, 266.
milk, 193, 266,
water, 193, 265.
Topics for twenty lessons, 285.
Tomato catchup, 259.
chutney, 257.
Tomatoes, baked, 206.
canned, 253.
stewed, 206.
fried, 206.
boiled, 207.
Tongue, boiled, 150.
deviled, 170.
Tripe, 161.
Turkey, boiled, 167.
boned, 171.
roasted, 163.
Turnips, 200.
Twelve lessons, 282.
Veal, 156.
cutlets, 159.
loaf, 191.
minced, 192.
Venison, roast, 157.
Wafers, 216.
Waffles, 216.
rice or hominy, 217.
Water, apple, 269.
toast, 266.
hard, to make soft, 271.
ices, 250.
Weights and measures, 272.
Wine whey, 264.
Yeast, 209.
SOME PASSAGES IN THE PRACTICE OF DR. MARTHA SCARBOROUGH.
BY HELEN CAMPBELL.
_16mo. Cloth. Price, $1.00._
Besides being equal to Mrs. Campbell's best work in the past, it is
strikingly original in presenting the ethics of the body as imperiously
claiming recognition in the radical cure of inebriety. It forces attention
to the physical and spiritual value of foods, and weaves precedent and
precept into one of the most beguiling stories of recent date.
It is the gospel of good food, with the added influence of fresh air,
sunlight, cleanliness, and physical exercise that occupy profitably
the attention of Helen Campbell. Martha is a baby when the story
begins, and a child not yet in her teens when the narrative comes to
an end, but she has a salutary power over many lives. Her father is a
wise country physician, who makes his chaise, in his daily progress
about the hills, serve as his little daughter's cradle and
kindergarten. When she gets old enough to understand he expounds to
her his views of the sins committed against hygiene, and his lessons
sink into an appreciative mind. When he encounters particularly hard
cases she applies his principles with unfailing logic, and is able to
suggest helpful means of cure. The old doctor is delightfully
sagacious in demonstrating how the confirmed pie-eater marries the tea
inebriate, with the result in doughnut-devouring, dyspeptic, and
consumptive offspring. "What did they die of?" asked little Martha, in
the village graveyard; and her father answers solemnly,
"Intemperance." So Martha declares that she will be a "food doctor,"
and later on she helps her father in saving several victims of strong
drink. The book is one that should find hosts of earnest readers, for
its admonitions are sadly needed, not in the country alone, but in the
city, where, if better ideas of diet prevail, people have yet as a
rule a long way to go before they attain the path of wisdom. Meanwhile
it remains true, as Mrs. Campbell makes Dr Scarborough declare, that
the cabbage soup and black bread of the poorest French peasants are
really better suited to the sustenance of healthy life than the
"messes" that pass for food in many parts of rural New England.--_The
Beacon._
_Sold by all Booksellers. Mailed, post-paid, on receipt of price, by the
Publishers_,
LITTLE, BROWN, AND COMPANY, BOSTON.
ROGER BERKELEY'S PROBATION.
A Story.
BY HELEN CAMPBELL,
_Author of "Prisoners of Poverty," "Mrs. Herndon's Income," "Miss
Melinda's Opportunity," "The What-to-do Club," etc._
16mo, cloth, price, $1.00; paper, 50 cents.
This story is on the scale of a cabinet picture. It presents
interesting figures, natural situations, and warm colors. Written in a
quiet key, it is yet moving, and the letter from Bolton describing the
fortunate sale of Roger's painting of "The Factory Bell" sends a tear
of sympathetic joy to the reader's eye. Roger Berkeley was a young
American art student in Paris, called home by the mortal sickness of
his mother, and detained at home by the spendthriftness of his father
and the embarrassment that had overtaken the family affairs through
the latter cause. A concealed mortgage on the old homestead, the
mysterious disappearance of a package of bonds intended for Roger's
student use, and the paralytic incapacity of the father to give the
information which his conscience prompted him to give, have a share in
the development of the story. Roger is obliged for the time to abandon
his art work, and takes a situation in a mill; and this trying
diversion from his purpose is his "probation." How he profits by this
loss is shown in the result. The mill-life gives Mrs. Campbell
opportunity to express herself characteristically in behalf of
down-trodden "labor." The whole story is simple, natural, sweet, and
tender; and the figures of Connie, poor little cripple, and Miss
Medora Flint, angular and snappish domestic, lend picturesqueness to
its group of characters.--_Literary World_.
_Sold by all Booksellers. Mailed, post-paid, on receipt of price, by the
Publishers_,
LITTLE, BROWN, AND COMPANY, BOSTON.
MISS MELINDA'S OPPORTUNITY.
A STORY.
BY HELEN CAMPBELL,
AUTHOR OF "THE WHAT-TO-DO CLUB," "MRS. HERNDON'S INCOME," "PRISONERS OF
POVERTY."
16mo. Cloth, price, $1.00; paper covers, 50 cents.
"Mrs. Helen Campbell has written 'Miss Melinda's Opportunity' with a
definite purpose in view, and this purpose will reveal itself to the
eyes of all of its philanthropic readers. The true aim of the story is
to make life more real and pleasant to the young girls who spend the
greater part of the day toiling in the busy stores of New York. Just
as in the 'What-to-do Club' the social level of village life was
lifted several grades higher, so are the little friendly circles of
shop-girls made to enlarge and form clubs in 'Miss Melinda's
Opportunity.'"--_Boston Herald._
"'Miss Melinda's Opportunity,' a story by Helen Campbell, is in a
somewhat lighter vein than are the earlier books of this clever
author; but it is none the less interesting and none the less
realistic. The plot is unpretentious, and deals with the simplest and
most conventional of themes; but the character-drawing is uncommonly
strong, especially that of Miss Melinda, which is a remarkably
vigorous and interesting transcript from real life, and highly
finished to the slightest details. There is much quiet humor in the
book, and it is handled with skill and reserve. Those who have been
attracted to Mrs. Campbell's other works will welcome the latest of
them with pleasure and satisfaction."--_Saturday Gazette._
"The best book that Helen Campbell has yet produced is her latest
story, 'Miss Melinda's Opportunity,' which is especially strong in
character-drawing, and its life sketches are realistic and full of
vigor, with a rich vein of humor running through them. Miss Melinda is
a dear lady of middle life, who has finally found her opportunity to
do a great amount of good with her ample pecuniary means by helping
those who have the disposition to help themselves. The story of how
some bright and energetic girls who had gone to New York to earn their
living put a portion of their earnings into a common treasury, and
provided themselves with a comfortable home and good fare for a very
small sum per week, is not only of lively interest, but furnishes
hints for other girls in similar circumstances that may prove of great
value. An unpretentious but well-sustained plot runs through the book,
with a happy ending, in which Miss Melinda figures as the angel that
she is."--_Home Journal._
_Sold by all booksellers. Mailed, post-paid, on receipt of price, by the
publishers_,
LITTLE, BROWN, AND COMPANY, BOSTON.
THE WHAT-TO-DO CLUB
A STORY FOR GIRLS
BY HELEN CAMPBELL.
16mo. Cloth. Price $1.50.
"'The What-to-do Club' is an unpretending story. It introduces us to a
dozen or more village girls of varying ranks. One has had superior
opportunities; another exceptional training; two or three have been
'away to school;' some are farmers' daughters; there is a teacher, two
or three poor self-supporters,--in fact, about such an assemblage as
any town between New York and Chicago might give us. But while there
is a large enough company to furnish a delightful coterie, there is
absolutely no social life among them.... Town and country need more
improving, enthusiastic work to redeem them from barrenness and
indolence. Our girls need a chance to do independent work, to study
practical business, to fill their minds with other thoughts than the
petty doings of neighbors. A What-to-do Club is one step toward higher
village life. It is one step toward disinfecting a neighborhood of the
poisonous gossip which floats like a pestilence around localities
which ought to furnish the most desirable homes in our
country.'"--_The Chautauquan._
"'The What-to-do Club' is a delightful story for girls, especially for
New England girls, by Helen Campbell. The heroine of the story is
Sybil Waite, the beautiful, resolute, and devoted daughter of a
broken-down but highly educated Vermont lawyer. The story shows how
much it is possible for a well-trained and determined young woman to
accomplish when she sets out to earn her own living, or help others.
Sybil begins with odd jobs of carpentering, and becomes an artist so
woodwork. She is first jeered at, then admired, respected, and finally
loved by a worthy man. The book closes pleasantly with John claiming
Sybil as his own. The labors of Sybil and her friends and of the New
Jersey 'Busy Bodies,' which are said to be actual facts, ought to
encourage many young women to more successful competition in the
battles of life.'"--_Golden Rule._
"In the form of a story, this book suggests ways in which young women
may make money at home, with practical directions for so doing.
Stories with a moral are not usually interesting, but this one is an
exception to the rule. The narrative is lively, the incidents probable
and amusing, the characters well-drawn, and the dialects various and
characteristic. Mrs. Campbell is a natural storyteller, and has the
gift of making a tale interesting. Even the recipes for pickles and
preserves, evaporating fruits, raising poultry, and keeping bees, are
made poetic and invested with a certain ideal glamour, and we are
thrilled and absorbed by an array of figures of receipts and
expenditures, equally with the changeful incidents of flirtation,
courtship, and matrimony. Fun and pathos, sense and sentiment, are
mingled throughout, and the combination has resulted in one of the
brightest stories of the season."--_Woman's Journal._
_Sold by all booksellers. Mailed, post-paid, by publishers_,
LITTLE, BROWN, AND COMPANY, BOSTON.
MRS. HERNDON'S INCOME.
A NOVEL.
BY HELEN CAMPBELL.
AUTHOR OF "THE WHAT-TO-DO CLUB."
One volume. 16mo. Cloth. $1.50.
"Confirmed novel-readers who have regarded fiction as created for
amusement and luxury alone, lay down this book with a new and serious
purpose in life. The social scientist reads it, and finds the solution
of many a tangled problem; the philanthropist finds in it direction
and counsel. A novel written with a purpose, of which never for an
instant does the author lose sight, it is yet absorbing in its
interest. It reveals the narrow motives and the intrinsic selfishness
of certain grades of social life; the corruption of business methods;
the 'false, fairy gold,' of fashionable charities, and 'advanced'
thought. Margaret Wentworth is a typical New England girl, reflective,
absorbed, full of passionate and repressed intensity under a quiet and
apparently cold exterior. The events that group themselves about her
life are the natural result of such a character brought into contact
with real life. The book cannot be too widely read."--_Boston
Traveller._
"If the 'What-to-do Club' was clever, this is decidedly more so. It is
a powerful story, and is evidently written in some degree, we cannot
quite say how great a degree, from fact. The personages of the story
are very well drawn,--indeed, 'Amanda Briggs' is as good as anything
American fiction has produced. We fancy we could pencil on the margin
the real names of at least half the characters. It is a book for the
wealthy to read that they may know something that is required of them,
because it does not ignore the difficulties in their way, and
especially does not overlook the differences which social standing
puts between class and class. It is a deeply interesting story
considered as mere fiction, one of the best which has lately appeared.
We hope the authoress will go on in a path where she has shown herself
so capable."--_The Churchman._
"In Mrs. Campbell's novel we have a work that is not to be judged by
ordinary standards. The story holds the reader's interest by its
realistic pictures of the local life around us, by its constant and
progressive action, and by the striking dramatic quality of scenes and
incidents, described in a style clear, connected, and harmonious. The
novel-reader who is not taken up and made to share the author's
enthusiasm before getting half-way through the book must possess a
taste satiated and depraved by indulgence in exciting and sensational
fiction. The earnestness of the author's presentation of essentially
great purposes lends intensity to her narrative. Succeeding as she
does in impressing us strongly with her convictions, there is nothing
of dogmatism in their preaching. But the suggestiveness of every
chapter is backed by pictures of real life."--_New York World._
_Sold by all booksellers. Mailed, post-paid, on receipt of price, by the
publishers_,
LITTLE, BROWN, AND COMPANY, BOSTON.
PRISONERS OF POVERTY.
WOMEN WAGE-WORKERS: THEIR TRADES AND THEIR LIVES.
BY HELEN CAMPBELL,
AUTHOR OF "THE WHAT-TO-DO CLUB," "MRS. HERNDON'S INCOME," "MISS MELINDA'S
OPPORTUNITY," ETC.
16mo. Cloth. $1.00. Paper, 50 cents.
The author writes earnestly and warmly, but without prejudice, and her
volume is an eloquent plea for the amelioration of the evils with
which she deals. In the present importance into which the labor
question generally has loomed, this volume is a timely and valuable
contribution to its literature, and merits wide reading and careful
thought.--_Saturday Evening Gazette._
She has given us a most effective picture of the condition of New York
working-women, because she has brought to the study of the subject not
only great care but uncommon aptitude. She has made a close personal
investigation, extending apparently over a long time; she has had the
penetration to search many queer and dark corners which are not often
thought of by similar explorers; and we suspect that, unlike too many
philanthropists, she has the faculty of winning confidence and
extracting the truth. She is sympathetic, but not a sentimentalist;
she appreciates exactness in facts and figures; she can see both sides
of a question, and she has abundant common sense.--_New York Tribune._
Helen Campbell's "Prisoners of Poverty" is a striking example of the
trite phrase that "truth is stranger than fiction." It is a series of
pictures of the lives of women wage-workers in New York, based on the
minutest personal inquiry and observation. No work of fiction has ever
presented more startling pictures, and, indeed, if they occurred in a
novel would at once be stamped as a figment of the brain....
Altogether, Mrs. Campbell's book is a notable contribution to the
labor literature of the day, and will undoubtedly enlist sympathy for
the cause of the oppressed working-women whose stories do their own
pleading.--_Springfield Union._
It is good to see a new book by Helen Campbell. She has written
several for the cause of working-women, and now comes her latest and
best work, called "Prisoners of Poverty," on women wage-workers and
their lives. It is compiled from a series of papers written for the
Sunday edition of a New York paper. The author is well qualified to
write on these topics, having personally investigated the horrible
situation of a vast army of working-women in New York,--a reflection
of the same conditions that exist in all large cities.
It is glad tidings to hear that at last a voice is raised for the
woman side of these great labor questions that are seething below the
surface calm of society. And it is well that one so eloquent and
sympathetic as Helen Campbell has spoken in behalf of the victims and
against the horrors, the injustices, and the crimes that have forced
them into conditions of living--if it can be called living--that are
worse than death. It is painful to read of these terrors that exist so
near our doors, but none the less necessary, for no person of mind or
heart can thrust this knowledge aside. It is the first step towards a
solution of the labor complications, some of which have assumed foul
shapes and colossal proportions, through ignorance, weakness, and
wickedness.--_Hartford Times._
_Sold by all booksellers. Mailed, post-paid, on receipt of price, by the
publishers_,
LITTLE, BROWN, AND COMPANY, BOSTON.
Transcriber's Notes for e-book:
In this book, spelling is inconsistent, but is generally left as found in
the original scans used for transcription. Some of the most common
inconsistencies are noted below. If you are using this book for research,
please verify any spelling or punctuation with another source.
Spelling variants:
omelet(te), omlet
souflé(e)
Gouffé(e)
cocoanut, cocoa-nut
dishcloth, dish-cloth
forcemeat, force-meat
oilcloth, oil-cloth
popovers, pop-overs
schoolgirls, school-girls
storeroom, store-room
underdone, under-done
underwear, under-wear
Obvious typos corrected:
identital for identical
cacoa-nut for cocoa-nut
BOILED for BROILED