eight whites, rind and juice of one dozen lemons. Put all together, and
let simmer until it thickens like honey. Put into jars, can be kept for
years.
PUMPKIN JAM.
MRS. HENRY THOMSON.
Peel and seed, then, cut into pieces two or three inches square, lay on
a dish to dry till next day, then put into the preserving pan and barely
cover with molasses. To a medium sized pumpkin put one ounce cloves and
about a dessertspoon of ginger or as much as will taste; let it boil
until the pumpkin is quite soft. One half dozen apples (sour) just cored
not peeled is a great improvement. The molasses must only come to the
top of your pieces, not nearly cover them.
FRUIT JELLY.
MRS. DUNCAN LAURIE.
Dissolve two ounces of tartaric acid in one quart of cold water, pour it
on to five pounds of strawberries, currants, or raspberries. Let it
stand twenty-four hours. Then strain it without pressing or bruising the
fruit. To every pint of clear juice add one and one half pounds of white
sugar. Stir frequently till the sugar is dissolved. Then bottle and cork
air tight. Keep in a cool, dark place. When required for use dissolve
one ounce gelatine in one half pint boiling water, add one and one half
pints syrup. Pour in a mould and set away to stiffen. Serve with whipped
cream.
GRAPE JELLY.
MRS. GEORGE ELLIOTT.
Mash the grapes in a preserving pan, put them over the fire and cook
until thoroughly done. Strain through a jelly bag and to each pint of
juice allow one pound of sugar. Boil the juice rapidly for ten minutes,
add the sugar made hot in the pan in the oven, and boil rapidly three
minutes more. Excellent.
MARMALADE.
MRS. FARQUHARSON SMITH.
Cut the oranges in half and work in a spoon to remove the inside. Slice
the peel very fine. Take the skin and seeds from the pulp and mix peel
and pulp together and weigh them. For every pound of fruit, pour three
pints of cold water over it and let stand twenty four hours. Boil till
chips are tender (about an hour and a half). This absorbs a great deal
of the fluid. Let it stand another twenty-four hours. To every pound of
boiled fruit, put one and one quarter pounds of sugar. Boil till syrup
jellies, and chips are transparent. Boil pippins and skins in a gallon
of water, and strain.
BITTER ORANGE MARMALADE.
MRS. R. STEWART.
One dozen bitter oranges, three sweet oranges, three lemons. Slice or
shave the bitter oranges and lemons _very thin_ laying aside the pips
in a bowl; pare or slice the sweet oranges. To every pint of fruit add
four pints cold water, cover the pips with water, let stand for
twenty-four hours, boil till quite tender putting the pips in a muslin
bag when ready: to every pound of fruit add one and one half pounds
white sugar and boil till it jellies, from twenty to thirty minutes.
CURRANT MARMALADE.
MRS. W. W. HENRY.
Seven pounds of currants, six pounds of sugar, two pounds of raisins,
two oranges. Cook one and one half hours. Strain out the juice of
currants, seed the raisins, and chop fine. Use all of the orange but the
seeds, chop fine.
RHUBARB MARMALADE.
MRS. THEOPHILUS OLIVER.
Peel and cut the rhubarb into small pieces, take the rind of one lemon,
cut into chips; to each two pounds of the rhubarb then weigh three
quarters of a pound of white sugar to each pound of the fruit. Put the
fruit and sugar in a basin in layers and let it stand all night. Pour
off the syrup and boil it for twenty minutes, add the fruit and boil for
twenty minutes more, when the marmalade should be ready to put in pots.
PRESERVED RAW PINEAPPLE.
MRS. W. COOK.
Pare the pineapples and take out all the eyes. With a sharp knife, cut
the pineapple in thin slices cutting down sides until the heart is
reached, this is to be discarded. Weigh the sliced pineapple and put in
a large earthen dish. Add to it as many pounds of granulated sugar as
there are pounds of fruit and stir well. Pack this mixture in quart or
pint jars: cover tightly and put away. The pineapple will keep a year or
more and be perfectly tender and fine flavored. It is best to choose
fruit not over ripe.
PRESERVED TOMATOES. (Original).
MRS. E. A. PFEIFFER.
Take two gallons large smooth green tomatoes, make a pickle of three
pints of vinegar, and one quart of water, two tablespoons salt, one
tablespoon each, spice, cloves and cinnamon, one pound of sugar: scald
spices ten minutes in vinegar and water, then add tomatoes and scald
till tender, slice for table, pour sauce over. N. B. Strain spices, over
the tomatoes, and seal while warm; some prefer without salt.
TO PRESERVE TOMATOES FOR WINTER USE.
MRS. ERNEST F. WURTELE.
To fifteen pounds tomatoes, put three ounces of white sugar, and three
ounces of salt, boil very hard for twenty minutes. Fill up pint jars to
overflowing and screw down tight; as they cool off, screw them again so
as to be sure they are quite tight. This quantity fills ten pint jars.
Skin the tomatoes before boiling, this is quickly done by pouring
boiling water over them.
BEVERAGES.
BOSTON CREAM. (A summer drink).
MRS. W. FRASER.
Make a syrup of four pounds of white sugar, with four quarts of water;
boil; when cold add four ounces of tartaric acid, one and one half ounce
of essence of lemon, and the whites of six eggs beaten to a stiff froth;
bottle. A wineglass of the cream to a tumbler of water, with sufficient
carbonate of soda to make it effervesce.
CLARET CUP.
MRS. HENRY THOMSON.
Six bottles of claret, one of sherry, three wine glasses of brandy, five
bottles of soda water, sugar to taste.
GINGER BEER.
MRS. DUNCAN LAURIE.
One quarter pound white ginger, two ounces cream tartar, two pounds
white sugar, juice of two lemons, three gallons of hot water; boil one
hour, cork while hot.
GINGERETTE.
MRS. ALBERT CLINT.
Four and one half pounds of loaf sugar, one and one half ounce tartaric
acid, four ounces tincture of ginger, one ounce essence of capsicum, two
drops of cassia. Put the above ingredients into a crock that will hold
two gallons of boiling water; one pound of brown sugar to be burnt in a
pan till it is the color of coffee, then add to it the other
ingredients. The boiling water is the last thing to be poured on the
ingredients. Stir until the sugar is dissolved. When cold, bottle, cork
tight and put away for use. The burnt sugar gives it a pretty colour.
GINGER CORDIAL.
MRS. ERSKINE SCOTT.
Ten lemons, one gallon of whisky, six ounces of root ginger, (to be
bruised) and put with the whiskey on the lemons, after cutting them up
in slices, and left for three weeks. Then take five pounds of white
sugar, and pour over it three pints of boiling water, and put on the
fire until it is melted. When it is cold, pour over the lemons, having
first strained them, bottle and cork tight.
GRAPE JUICE.
MRS. GEORGE LAWRENCE.
To ten pounds grapes (Concord), two pounds white sugar, wash grapes,
cover them with water in preserving kettle, and boil for thirty
minutes, strain through coarse cheese cloth, let cool, add sugar, boil
twenty minutes longer, and bottle while _boiling hot_, and cork and seal
with sealing wax.
GRAPE WINE.
MRS. E. A. PFEIFFER.
Take fresh blue grapes, stems must be green, mash well, put in
preserving pan, and warm, not boiling heat, strain, first through cheese
cloth, then through flannel, return to pan, sugar to taste, bring to
boiling heat, bottle while hot, cork well and seal. Have kept it over a
year without any fermentation. Original.
GRAPE JUICE.
MRS. J. MACNAUGHTON.
Pick over and wash your grapes. Concords are said to be preferable. Put
them in your porcelain kettle with just enough water to prevent
sticking. When the skins crack remove from fire, pour into a flannel
bag, not more than a quart at once, and press out the juice. Add nearly
half as much sugar as juice and return to the kettle. When the sugar is
all dissolved and the juice boiling, pour into cans and seal. Pint cans
are preferable; when opened this can be diluted with water to suit the
taste, and will keep perfectly sweet for several days if kept in a cool
place.
RASPBERRY ACID.
MRS. GEORGE M. CRAIG.
Dissolve five ounces of tartaric acid in two quarts of water, pour it on
twelve pounds of red raspberries in a large bowl, let it stand
twenty-four hours, strain it without pressing: to a pint of this liquor,
add one and a half pounds of white sugar, stir until dissolved, bottle
but do not cork for several days, when it is ready for use two or three
tablespoons in a glass of ice water will make a delicious drink.
RASPBERRY VINEGAR.
MRS. STUART OLIVER.
Cover with vinegar and let them stand about a week, stirring every day,
then strain the fruit and to each pint add a pound of sugar. Boil till
it seems as a syrup about one half an hour, bottle, cork when cold.
LEMON SYRUP.
MRS. THOM.
One pound powdered frosting sugar, one quarter pound tartaric acid, one
quarter pound carbonate of soda, forty drops essence of lemon. Add the
latter to the sugar, mix well. Having dried it well pass it through a
sieve, and keep in a closely corked bottle. A teaspoonful will suffice
for a tumbler of water.
LEMON SYRUP.
MRS. FARQUHARSON SMITH.
Two ounces citric acid, one ounce tartaric acid, one half ounce epsom
salts, five pounds white sugar. Grate the rind of three lemons, juice of
six lemons, three pints boiling water, when cold add the whites of two
eggs well beaten, strain through muslin, and then bottle.
LEMON SYRUP.
MRS. ARCHIBALD LAURIE.
One quart juice of fresh lemons, the yellow skin only of six lemons, one
quart boiling water, four pounds white sugar. Let it stand for
twenty-four hours. If not quite dissolved melt over a gentle heat.
Filter through a jelly bag and bottle tightly corked, will keep for
three months in a cool place.
COOKING FOR THE SICK.
NOURISHING CREAM FOR CONVALESCENTS.
MRS. BLAIR.
Beat the yolks of four eggs, three tablespoonfuls of sugar, and the rind
(grated lightly), and juice of an orange, or lemon. Add a teaspoonful of
powdered sugar to the whites of the eggs and beat until stiff. Place the
vessel containing the beaten yolks in a pot of boiling water, cook
gently, stirring all the time. When it begins to thicken stir in the
whites of the eggs until thoroughly mixed, then put it to cool. Serve in
small glasses.
BEEF TEA FOR INVALIDS.
MRS. W. COOK.
One pound lean beef and one pound veal, cut up small, and put in a wide
mouthed jar. Pour two wineglasses of cold water or wine on it, one
teaspoon salt, and a little mace if liked. Cork the jar well and tie a
bladder over it. Place the jar in a deep saucepan of cold water which
must not be allowed to cover the cork. Let it boil slowly four hours or
more and strain through a sieve. One tablespoonful of this is equal to a
cup of ordinary beef tea.
CALF'S FOOT JELLY.
Make your stock of calves feet and two ox feet. Add to it if very firm a
pint of water, juice of four lemons and rind of two, five eggs, shells
and all, whites beaten well, one ounce cinnamon, one ounce cloves, sugar
to taste, about one and one half pounds and one bottle of sherry. Put
all into the pan and stir well. Let it boil a minute or two and then
throw in a cup of cold water, cover closely for ten minutes, skim and
run through the bag.
GRUEL.
MRS. SMYTH.
One large cup oatmeal, cover with cold water, stir well and let stand a
few minutes. Strain, adding a little more boiling water or half milk, to
the water strained. Stir it until it comes to the boil. Cook five
minutes or longer. When ready for serving, add a little salt, sugar and
nutmeg.
BAKED LEMON FOR A COLD.
MRS. SEPTIMUS BARROW.
Dose a teaspoonful. Bake a lemon till soft, take out all the inside, and
mix with as much sugar as it will hold, strain and stand till cold when
it will jelly.
BREAD, BUNS, FRITTERS.
BOSTON BROWN BREAD.
MRS. RICHARD TURNER.
One cup Graham flour, one cup corn meal, one cup wheat flour, one large
cup raisins, one teaspoon baking soda, one half cup warm water, one
pinch of salt. Steam four hours: nice sliced and steamed for breakfast.
BROWN BREAD.
MRS. R. STEWART.
One cup Graham flour, one cup wheat, one cup yellow corn meal, one cup
sweet milk, one half cup molasses. Pinch of salt and a teaspoon baking
soda dissolved in milk. Mix the flour, stir in the molasses, then the
milk and soda. Steam three hours.
HOME MADE BREAD.
MRS. FRANK GLASS.
Soak a cake of yeast in one quart of water, then add six pints of flour
and two teaspoons of salt. Let it stand over night in a rather warm
place. In the morning make it up with another pint of water and three
pints of flour. Let stand for an hour or so, then knead it well and make
into loaves, letting them stand another hour, or until well risen. (Buns
made from part of the sponge.) Take a part of the sponge and add two
teaspoonfuls of butter and one egg.
TEA BISCUIT.
MRS. HYDE.
One pint of flour (sifted three times,) one teaspoon cream of tartar,
one half teaspoon of soda, two teaspoons of sugar, pinch of salt, one
dessert spoon of lard or butter, moisten with milk, and yolk of beaten
egg.
TAFFY BUNS.
MISS M. W. HOME.
Make a good biscuit crust, roll out rather thin spread with the
following mixture. Three quarters of a cup brown sugar, one quarter of a
cup of butter mixed together until smooth, roll as you would a
roly-poly, cut in slices about an inch thick, and bake in rather a hot
oven.
SPANISH BUN.
MRS. THOM.
One and one half cups sugar, four eggs, leave out the whites of three
for icing, three quarters of a cup of butter, one cup milk, one
tablespoonful cinnamon, one teaspoon ginger, one half nutmeg, two cups
flour, three teaspoonfuls baking powder. Bake in flat tin well greased.
Icing. Take three whites of three eggs and beat to a stiff froth, then
add a cup of light brown sugar, while the cake is hot spread this over,
return to the oven and brown.
FRENCH ROLLS OR TWISTS.
MISS LAMPSON.
One quart of milk, one teaspoonful of salt, one small cup brewer's
yeast, flour enough to make a stiff batter. Let it rise, and when very
light, work in one egg and two spoonfuls of butter, and knead in flour
till stiff enough to roll. Let it rise again, and when very light, roll
out, cut in round or braids or any shape preferred. N. B. The egg and
butter may be omitted.
BUTTER-MILK SCONES.
MRS. FRANK LAURIE.
One quart of flour, two teaspoonfuls cream of tartar and one of baking
soda, a little piece of butter the size of an egg and one teaspoonful of
salt; mix the butter well in the flour with the hands, put the salt,
baking powder into the flour when sifting, add enough butter-milk to
thicken. Bake in a moderate oven.
GRAHAM MUFFINS.
MADAME J. T.
One cup Graham flour, one half cup ordinary flour, three quarters cup
milk two tablespoons sugar, one large teaspoon baking powder, one large
tablespoon butter, one beaten up egg and salt.
MUFFINS.
MRS. GILMOUR.
Butter the size of an egg, one tablespoonful of sugar, one teaspoonful
of salt, two mashed potatoes, one and one half cups of tepid water or
milk, one cake of yeast, flour enough to make a stiff batter. Put to
rise over night, and in the morning put into buttered rings; put to rise
again until rings are full, then bake in a slow oven.
MUFFINS.
MRS. HENRY THOMSON.
Two cups sweet milk, four cups of flour, two eggs, two tablespoons of
melted butter, four teaspoons baking powder and pinch of salt.
POP OVERS.
MRS. FARQUHARSON SMITH.
A breakfast cup of flour, a cup of milk, three eggs and a pinch of salt:
beat the eggs very well, add them to the milk and beat in the flour;
the mixture ought to be the consistency of good custard. Butter the
moulds very well before putting in the batter; don't put more than a
tablespoonful in each. The oven should be very hot and the pop-overs
will only take ten minutes to bake.
POP OVERS.
MISS M'GEE.
Three eggs well beaten, add a tablespoon of melted butter and a little
salt, pour this mixture over one cup of flour and add milk enough to
make a thin batter.
JOHNNY CAKE.
MRS. STUART OLIVER.
One pint of sour milk, one teaspoonful of soda, (good) one egg, butter
size of an egg, two tablespoonfuls of sugar, about two small cups each
of Indian meal and flour (to make a thin batter.)
SHORT-CAKE.
MRS. R. M. STOCKING.
One pint of flour, one cup of sour cream, one small teaspoon soda, three
eggs.
SHORTBREAD.
MRS. W. REID.
Place on a bake-board two pounds of sifted flour, one pound butter (if
salt, wash,) and half a pound of sugar; this quantity will make four
cakes. Knead all altogether and when well mixed form into cakes half an
inch thick, pinch round the edge, and probe all over with a fork, place
some confits in the centre, then a sheet of stiff paper under each cake,
place on the baking sheet and bake in an oven of moderate heat.
ALMOND SHORTBREAD.
MRS. W. COOK.
One pound ground sweet almonds, eight ounces sugar, eight ounces sifted
flour, eight ounces good butter. The yolks of eight eggs, about eight
drops of essence of ratafia. First see that the ground almonds are
fresh. Mix them with the flour and sugar and then very, very carefully
add a few drops of ratafia. Mix everything thoroughly. Make a space in
centre, and in this drop the yolks of the eggs. Then melt the butter,
add that and mix up the whole together until it is a nice firm stiff
paste. This should now be rolled a great many times; cannot be rolled
too much. When sufficiently rolled to appear like a strip of cream
coloured satin a quarter of an inch thick, cut in small squares with a
sharp knife. Pinch the edges of each square and in centre of each cake,
put a split half of blanched almond. Butter baking tins and bake in a
moderate oven to a fine pale yellow tint. These are delicious and are
particularly good in summer eaten with fruit.
SCOTCH SHORT BREAD.
MRS. BLAIR.
One pound of flour, one half pound butter, six ounces sugar; cream
butter and sugar, add flour. Roll into a smooth ball and work down until
half an inch in thickness, an operation which is rather difficult for a
novice, as it is apt to crack at the edges; but the knack is soon
learned, and the more it is worked the better. Prick with a small
skewer, strew with large carraway comfits, and bake slowly, a pale
brown.
BANANA FRITTERS.
MRS. GEORGE ELLIOTT.
Take six bananas, peel and dip in beaten white of egg, then roll in
bread crumbs. Fry in butter a golden brown. Put them on a dish, squeeze
lemon juice over them, also a little sifted sugar.
APPLE FRITTERS.
MRS. HARRY LAURIE.
Three tart apples, two eggs; one cup milk; one teaspoonful salt; about
one and one half cups of flour; one teaspoonful baking powder. Pare
and core the apples; cut them into rings; dust with sugar and cinnamon;
stand aside to use. Beat eggs without separating until light; add milk,
salt and sufficient flour to make a soft batter; beat well and add the
baking powder; beat again; Have ready very hot a deep pan of lard, dip
each ring of apple in the batter, drop it in the fat and fry until
brown. Serve hot, dusted with powdered sugar.
FRENCH PANCAKES.
MRS. BENSON BENNETT.
Four eggs, weight of four eggs in butter, sugar and flour, one half a
teaspoonful of soda, one half teaspoonful of cream of tartar. As much
milk as will make a batter. Beat the butter and sugar to a cream, add
the four eggs well beaten stir in all the other ingredients. Bake in tin
plates.
SCOTCH HAGGIS.
MRS. ANDREW T. LOVE.
Boil a sheep's draught for three quarters of an hour in as much water as
will cover it. Grate down the liver and mince the heart and lights very
fine. Mince two pounds of onions, and two pounds of beef suet, put in
three or four handsful of oatmeal with pepper and salt to taste. Having
these ingredients very well mixed, put them into the bag with a little
of the boilings of the draught. Pick the bag well to prevent its
bursting. It requires from three to four hours boiling, so if you make
it a day or two before you intend using it, it is better to boil it
two hours after it is made, and two hours when going to use it. Great
care must be taken in having the bag very particularly scraped and
cleansed by frequent washings in salt and water. The liver and heart,
etc., are better, to be boiled before, then they can be grated down
easily. Half of this receipt makes a very good sized Haggis.
INDEX.
PAGES.
Soups 1 to 13
Fish and Oysters 14 to 21
Meats 22 to 29
Game 30 to 33
Vegetables 34 to 42
Entrées and Meats Réchauffé 43 to 52
Salads and Salad Dressing 53 to 58
Eggs 59 to 62
Cheese Dishes 63
The Chafing Dish 64 to 66
Pies 67 to 71
Puddings 72 to 86
Desserts 87 to 97
Cakes 98 to 115
Icings for Cakes 116 to 118
Gingerbread and Small Cakes 119 to 125
Confections 126 to 128
Pickles 129 to 133
Preserves 134 to 140
Beverages 141 to 145
Cooking for the Sick 146 to 147
Bread, Buns, Fritters 148 to 155
Scotch Haggis 156
* * * * * *
YOU WILL FIND IT TO YOUR INTEREST TO MAKE
INQUIRIES ABOUT THE
Quebec & Lake St. John Ry.
THE NEW ROUTE TO THE
FAR-FAMED SAGUENAY
And the ONLY RAIL LINE to the Delightful SUMMER
RESORTS and FISHING GROUNDS north of
Quebec and to Lake St. John and
Chicoutimi, through the
.. CANADIAN ADIRONDACKS ..
[Illustration: QUEBEC & LAKE ST JOHN RAILWAY
The New Route to the
FAR-FAMED SAGUENAY.]
Trains connect at Chicoutimi with
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HOTEL ROBERVAL, Lake St. John,
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of the OUANANICHE Fishing
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PARLOR AND SLEEPING CARS
Magnificent Scenery,
Beautiful Climate.
Apply to the Ticket Agents of all
Principal Cities.
A beautifully illustrated Guide
Book free on application.
ALEX. HARDY, J. G. SCOTT,
Gen. Pass. Agent, Quebec. Secy. & Manager.
The Quebec Railway,
Light & Power Co.
Operate a CONSTANT SERVICE OF
ELECTRIC CARS from all points of
the City to Montmorency Falls, Ste.
Anne de Beaupré and intermediate Stations
at popular fares. They also supply
incandescent and arc lighting to residences
and stores at extremely low
prices.
Any information can be obtained from the General Manager
or Superintendent.
EDWARD A. EVANS,
General Manager.
OFFICE AT THE
RAILWAY STATION.
CORNER OF ST. PAUL AND RAMSAY STS.
Telephone No. 42.
LADIES ..
When you desire a most
up-to-date JOB IN THE
PRINTING LINE, remember
we have the largest
and most complete JOB
OFFICE in town.
.. THE DAILY TELEGRAPH ..
VICTOR LAFRANCE.
BOOKBINDER.
No. 4 Buade Street,
Opposite Post Office.
GENERAL JOB ESTABLISHMENT
--FROM--
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Largest and Most Complete Plant in this City.
[Illustration]
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for comfort rather than
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JAMES PERRY,
323 St. Paul Street,
QUEBEC.
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FLAVORING EXTRACTS
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THE
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All new and practical kitchen helps being added to the
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Terms: CASH. TELEPHONE 645.
J. & J. DALY
Dealers in Provisions
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UP-TO-DATE PEOPLE PATRONIZE
PFEIFFER'S DYE WORKS AND LAUNDRY.
Shirt, Collars and Cuffs Laundered in the newest style of finish.
"The DOMESTIC FINISH." No high gloss to look like Celluloid or Paper
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KID GLOVES cleaned by a new process, giving them the same soft
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