Mix spices and salt with sugar, and stir into the meat and suet. Add the apples, and then the cider and other wetting, stirring very thoroughly. Lastly, mix in the fruit. Fill and bake as in apple pies. This mince-meat will keep two months easily. If it ferments at all, put over the fire in a porcelain-lined kettle, and boil half an hour. Taste, and judge for yourselves whether more or less spice is needed. Butter can be used instead of suet, and proportions varied to taste.

RAMMEKINS, OR CHEESE STRAWS.

One pound of puff paste; one cup of good grated cheese. Roll the paste half an inch thick; sprinkle on half the cheese; press in lightly with the rolling-pin; roll up, and roll out again, using the other half of the cheese. Fold, and roll about a third of an inch thick. Cut in long, narrow strips, four or five inches long and half an inch wide, and bake in a quick oven to a delicate brown. Excellent with chocolate at lunch, or for dessert with fruit.

* * * * *

PUDDINGS BOILED AND BAKED.

For boiled puddings a regular pudding-boiler holding from three pints to two quarts is best, a tin pail with a very tight-fitting cover answering instead, though not as good. For large dumplings a thick pudding-cloth—the best being of Canton flannel, used with the nap-side out—should be dipped in hot water, and wrung out, dredged evenly and thickly with flour, and laid over a large bowl. From half to three-quarters of a yard square is a good size. In filling this, pile the fruit or berries on the rolled-out crust which has been laid in the middle of the cloth, and gather the edges of the paste evenly over it. Then gather the cloth up, leaving room for the dumpling to swell, and tying very tightly. In turning out, lift to a dish; press all the water from the ends of the cloth; untie and turn away from the pudding, and lay a hot dish upon it, turning over the pudding into it, and serving at once, as it darkens or falls by standing.

In using a boiler, butter well, and fill only two-thirds full that the mixture may have room to swell. Set it in boiling water, and see that it is kept at the same height, about an inch from the top. Cover the outer kettle that the steam may be kept in. Small dumplings, with a single apple or peach in each, can be cooked in a steamer. Puddings are not only much more wholesome, but less expensive than pies.

APPLE DUMPLING.

Make a crust, as for biscuit, or a potato-crust as follows: Three large potatoes, boiled and mashed while hot. Add to them two cups of sifted flour and one teaspoonful of salt, and mix thoroughly. Now chop or cut into it one small cup of butter, and mix into a paste with about a teacupful of cold water. Dredge the board thick with flour, and roll out,—thick in the middle, and thin at the edges. Fill, as directed, with apples pared and quartered, eight or ten good-sized ones being enough for this amount of crust. Boil for three hours. Turn out as directed, and eat with butter and sirup or with a made sauce. Peaches pared and halved, or canned ones drained from the sirup, can be used. In this case, prepare the sirup for sauce, as on p. 172. Blueberries are excellent in the same way.

ENGLISH PLUM PUDDING, OR CHRISTMAS PUDDING.

One pound of raisins stoned and cut in two; one pound of currants washed and dried; one pound of beef-suet chopped very fine; one pound of bread-crumbs; one pound of flour; half a pound of brown sugar; eight eggs; one pint of sweet milk; one teaspoonful of salt; a tablespoonful of cinnamon; two grated nutmegs; a glass each of wine and brandy.

Prepare the fruit, and dredge thickly with flour. Soak the bread in the milk; beat the eggs, and add. Stir in the rest of the flour, the suet, and last the fruit. Boil six hours either in a cloth or large mold. Half the amounts given makes a good-sized pudding; but, as it will keep three months, it might be boiled in two molds. Serve with a rich sauce.

ANY-DAY PLUM PUDDING.

One cup of sweet milk; one cup of molasses; one cup each of raisins and currants; one cup of suet chopped fine, or, instead, a small cup of butter; one teaspoonful of salt, and one of soda, sifted with three cups of flour; one teaspoonful each of cinnamon and allspice.

Mix milk, molasses, suet, and spice; add flour, and then the fruit. Put in a buttered mold, and boil three hours. Eat with hard or liquid sauce. A cupful each of prunes and dates or figs can be substituted for the fruit, and is very nice; and the same amount of dried apple, measured after soaking and chopping, is also good. Or the fruit can be omitted altogether, in which case it becomes "Troy Pudding."

BATTER PUDDING, BOILED OR BAKED.

Two cups of flour in which is sifted a heaping teaspoonful of baking powder, two cups of sweet milk, four eggs, one teaspoonful of salt. Stir the flour gradually into the milk, and beat hard for five minutes. Beat yolks and whites separately, and then add to batter. Have the pudding-boiler buttered. Pour in the batter, and boil steadily for two hours. It may also be baked an hour in a buttered pudding-dish. Serve at once, when done, with a liquid sauce.

SUNDERLAND PUDDINGS.

Are merely puffs or pop-overs eaten with sauce. See p. 209.

BREAD PUDDING.

One cup of dried and rolled bread-crumbs, or one pint of fresh ones; one quart of milk; two eggs; one cup of sugar; half a teaspoonful of cinnamon; a little grated nutmeg; a saltspoonful of salt.

Soak the crumbs in the milk for an hour or two; mix the spice and salt with the sugar, and beat the eggs with it, stirring them slowly into the milk. Butter a pudding-dish; pour in the mixture; and bake half an hour, or till done. Try with a knife-blade, as in general directions. The whites may be kept out for a meringue, allowing half a teacup of powdered sugar to them. By using fresh bread-crumbs and four eggs, this becomes what is known as "Queen of Puddings." As soon as done, spread the top with half a cup of any acid jelly, and cover with the whites which have been beaten stiff, with a teacupful of sugar. Brown slightly in the oven. Half a pound of raisins may be added.

BREAD-AND-BUTTER PUDDING.

Fill a pudding-dish two-thirds full with very thin slices of bread and butter. A cupful of currants or dried cherries may be sprinkled between the slices. Make a custard of two eggs beaten with a cup of sugar; add a quart of milk, and pour over the bread. Cover with a plate, and set on the back of the stove an hour; then bake from half to three-quarters of an hour. Serve very hot, as it falls when cool.

BREAD-AND-APPLE PUDDING.

Butter a deep pudding-dish, and put first a layer of crumbs, then one of any good acid apple, sliced rather thin, and so on till the dish is nearly full. Six or eight apples and a quart of fresh crumbs will fill a two-quart dish. Dissolve a cup of sugar and one teaspoonful of cinnamon in one pint of boiling water, and pour into the dish. Let the pudding stand half an hour to swell; then bake till brown,—about three-quarters of an hour,—and eat with liquid sauce. It can be made with slices of bread and butter, instead of crumbs.

BIRD'S-NEST PUDDING.

Wash one teacupful of tapioca, and put it in one quart of cold water to soak for several hours. Pare and core as many good apples as will fit in a two-quart buttered pudding-dish. When the tapioca is softened, add a cupful of sugar, a pinch of salt, and half a teaspoonful of cinnamon, and pour over the apples. Bake an hour, and eat with or without sauce.

TAPIOCA PUDDING.

One quart of milk; one teacupful of tapioca; three eggs; a cup of sugar; a teaspoonful of salt; a tablespoonful of butter; a teaspoonful of lemon extract.

Wash the tapioca, and soak in the milk for two hours, setting it on the back of the stove to swell. Beat eggs and sugar together, reserving whites for a meringue if liked; melt the butter, and add, and stir into the milk. Bake half an hour. Sago pudding is made in the same way.

TAPIOCA CREAM.

One teacupful of tapioca washed and soaked over-night in one pint of warm water. Next morning add a quart of milk and a teaspoonful of salt, and boil in a milk-boiler for two hours. Just before taking it from the fire, add a tablespoonful of butter, a teaspoonful of vanilla, and three eggs beaten with a cup of sugar. The whites may be made in a meringue. Pour into a glass dish which has had warm water standing in it, to prevent cracking, and eat cold. Rice or sago cream is made in the same way.

PLAIN RICE PUDDING.

One cup of rice; three pints of milk; one heaping cup of sugar; one teaspoonful of salt.

Wash the rice well. Butter a two-quart pudding-dish, and stir rice, sugar, and salt together. Pour on the milk. Grate nutmeg over it, and bake for three hours. Very good.

MINUTE PUDDING.

One quart of milk; one pint of flour; two eggs; one teaspoonful of salt.

Boil the milk in a double boiler. Beat the eggs, and add the flour slowly, with enough of the milk to make it smooth. Stir into the boiling milk, and cook it half an hour. Eat with liquid sauce or sirup. It is often made without eggs.

CORN-STARCH PUDDING.

One quart of milk; four tablespoonfuls of corn-starch; one cup of sugar; three eggs; a teaspoonful each of salt and vanilla.

Boil the milk; dissolve the corn-starch in a little cold milk, and add. Cook five minutes, and add the eggs and flavoring beaten with the sugar. Turn into a buttered dish, and bake fifteen minutes, covering then with a meringue made of the whites, or cool in molds, in this case using only the whites of the eggs. The yolks can be made in a custard to pour around them. A cup of grated cocoanut can be added, or two teaspoonfuls of chocolate stirred smooth in a little boiling water.

GELATINE PUDDING.

Four eggs; one pint of milk; one cup of sugar; a saltspoonful of salt; a teaspoonful of lemon or vanilla; a third of a box of gelatine.

Soak the gelatine a few minutes in a little cold water, and then dissolve it in three-quarters of a cup of boiling water. Have ready a custard made from the milk and yolks of the eggs. Beat the yolks and sugar together, and stir into the boiling milk. When cold, add the gelatine water and the whites of the eggs beaten very stiff. Pour into molds. It is both pretty and good.

CABINET PUDDING.

One quart of milk; half a package of gelatine; a teaspoonful each of salt and vanilla; a cup of sugar.

Boil the milk; soak the gelatine fifteen minutes in a little cold water; dissolve in the boiling milk, and add the sugar and salt. Now butter a Charlotte-Russe mold thickly. Cut slips of citron into leaves or pretty shapes, and stick on the mold. Fill it lightly with any light cake, either plain or rich. Strain on the gelatine and milk, and set in a cold place. Turn out before serving. Delicate crackers may be used instead of cake.

CORN-MEAL OR INDIAN PUDDING.

One quart of milk; one cup of sifted corn meal; one cup of molasses (not "sirup"); one teaspoonful of salt.

Stir meal, salt, and molasses together. Boil the milk, and add slowly. Butter a pudding-dish, and pour in the mixture; adding, after it is set in the oven, one cup of cold milk poured over the top. Bake three hours in a moderate oven.

* * * * *

CUSTARDS, CREAMS, JELLIES, ETC.

BAKED CUSTARD.

One quart of milk; four eggs; one teacup of sugar; half a teaspoonful of salt; nutmeg.

Boil the milk. Beat the eggs very light, and add the sugar and salt. Pour on the milk very slowly, stirring constantly. Bake in a pudding-dish or in cups. If in cups, set them in a baking-pan, and half fill it with boiling water. Grate nutmeg over each. The secret of a good custard is in slow baking and the most careful watching. Test often with a knife-blade, and do not bake an instant after the blade comes out smooth and clean. To be eaten cold. Six eggs are generally used; but four are plenty.

BOILED CUSTARD.

One quart of milk; three or four eggs; one cup of sugar; one teaspoonful of vanilla; half a teaspoonful of salt; one teaspoonful of corn-starch.

Boil the milk. Dissolve the corn-starch in a little cold water, and boil in the milk five minutes. It prevents the custard from curdling, which otherwise it is very apt to do. Beat the eggs and sugar well together, stir into the milk, and add the salt and flavoring. Take at once from the fire, and, when cool, pour either into a large glass dish, covering with a meringue of the whites, or into small glasses with a little jelly or jam at the bottom of each. Or the whites can be used in making an apple-float, as below, and the yolks for the custard.

For Cocoanut Custard add a cup of grated cocoanut; for Chocolate, two tablespoonfuls of grated chocolate dissolved in half a cup of boiling water.

TIPSY PUDDING.

Make a boiled custard as directed. Half fill a deep dish with any light, stale cake. Add to a teacup of wine a teacup of boiling water, and pour over it. Add the custard just before serving.

APPLE FLOAT.

Six good, acid apples stewed and strained. When cold, add a teacupful of sugar, half a teaspoonful of vanilla, and the beaten whites of three or four eggs. Serve at once.

BLANCMANGE.

One quart of milk; one cup of sugar; half a package of gelatine; half a teaspoonful of salt; a teaspoonful of any essence liked.

Soak the gelatine ten minutes in half a cup of cold water. Boil the milk, and add gelatine and the other ingredients. Strain into molds, and let it stand in a cold place all night to harden. For chocolate blancmange add two tablespoonfuls of scraped chocolate dissolved in a little boiling water.

SPANISH CREAM.

Make a blancmange as on p. 238; but, just before taking from the fire, add the yolks of four eggs, and then strain. The whites can be used for meringues.

WHIPPED CREAM.

One pint of rich cream; one cup of sugar; one glass of sherry or Madeira.

Mix all, and put on the ice an hour, as cream whips much better when chilled. Using a whip-churn enables it to be done in a few minutes; but a fork or egg-beater will answer. Skim off all the froth as it rises, and lay on a sieve to drain, returning the cream which drips away to be whipped over again. Set on the ice a short time before serving.

CHARLOTTE RUSSE.

Make a sponge cake as on p. 216, and line a Charlotte mold with it, cutting a piece the size of the bottom, and fitting the rest around the sides. Fill with cream whipped as above, and let it stand on the ice to set a little. This is the easiest form of Charlotte. It is improved by the beaten whites of three eggs stirred into the cream. Flavor with half a teaspoonful of vanilla if liked.

BAVARIAN CREAM.

Whip a pint of cream to a stiff froth. Boil a pint of rich milk with a teacupful of sugar, and add a teaspoonful of vanilla. Soak half a box of gelatine for an hour in half a cup of warm water, and add to the milk. Add the yolks of four eggs beaten smooth, and take from the fire instantly.

When cold and just beginning to thicken, stir in the whipped cream. Put in molds, and set in a cold place. This can be used also for filling Charlotte Russe. For chocolate add chocolate as directed in rule for boiled custard; for coffee, one teacup of clear, strong coffee.

STRAWBERRY CREAM.

Three pints of strawberries mashed fine. Strain the juice, and add a heaping cup of sugar, and then gelatine soaked as above, and dissolved in a teacup of boiling water. Add the pint of whipped cream, and pour into molds.

FRUIT CREAMS.

Half a pint of peach or pine-apple marmalade stirred smooth with a teacupful of sweet cream. Add gelatine dissolved as in rule for strawberry cream, and, when cold, the pint of whipped cream. These creams are very delicious, and not as expensive as rich pastry.

OMELETTE SOUFFLEE.

Six whites and three yolks of eggs; three tablespoonfuls of powdered sugar sifted; a few drops of lemon or vanilla. Beat the yolks, flavoring, and sugar to a light cream; beat the whites to the stiffest froth. Have the yolks in a deep bowl. Turn the whites on to them, and do not stir, but mix, by cutting down through the middle, and gradually mixing white and yellow. Turn on to a tin or earthen baking-dish with high sides, and bake in a moderate oven from ten to fifteen minutes. It will rise very high, and must be served the instant it is done, to avoid its falling.

FRIED CREAM.

One pint of milk; half a cup of sugar; yolks of three eggs; two tablespoonfuls of corn-starch and one of flour mixed; half a teaspoonful of vanilla, and two inches of stick-cinnamon; a teaspoonful of butter.

Boil the cinnamon in the milk. Stir the corn-starch and flour smooth in a little cold milk or water, and add to the milk. Beat the yolks light with the sugar, and add. Take from the fire; take out the cinnamon, and stir in the butter and vanilla, and pour out on a buttered tin or dish, letting it be about half an inch thick. When cold and stiff, cut into pieces about three inches long and two wide. Dip carefully in sifted cracker-crumbs; then in a beaten egg, and in crumbs again, and fry like croquettes. Dry in the oven four or five minutes, and serve at once. Very delicious.

PEACH FRITTERS.

Make a batter as on p. 208. Take the fruit from a small can of peaches, lay it on a plate, and sprinkle with a spoonful of sugar and a glass of wine. Let it lie an hour, turning it once. Dip each piece in batter, and drop in boiling lard, or chop and mix with batter. Prepare the juice for a sauce as on p. 172. Fresh peaches or slices of tender apple can be used in the same way. Drain on brown paper, and sift sugar over them, before they go to table.

FREEZING OF ICE CREAM AND ICES.

With a patent freezer ice cream and ices can be prepared with less trouble than puff paste. The essential points are the use of rock-salt, and pounding the ice into small bits. Set the freezer in the centre of the tub. Put a layer of ice three inches deep, then of salt, and so on till the tub is full, ending with ice. Put in the cream, and turn for ten minutes, or till you can not turn the beater. Then take off the cover, scrape down the sides, and beat like cake for at least five minutes. Pack the tub again, having let off all water; cover with a piece of old carpet. If molds are used, fill as soon as the cream is frozen; pack them full of it, and lay in ice and salt. When ready to turn out, dip in warm water a moment. Handle gently, and serve at once.

ICE CREAM OF CREAM.

To a gallon of sweet cream add two and a quarter pounds of sugar, and four tablespoonfuls of vanilla or other extract, as freezing destroys flavors. Freeze as directed.

ICE CREAM WITH EGGS.

Boil two quarts of rich milk, and add to it, when boiling, four tablespoonfuls of corn-starch wet with a cup of cold milk. Boil for ten minutes, stirring often. Beat twelve eggs to a creamy froth with a heaping quart of sugar, and stir in, taking from the fire as soon as it boils. When cold, add three tablespoonfuls of vanilla or lemon, and two quarts either of cream or very rich milk, and freeze. For strawberry or raspberry cream allow the juice of one quart of berries to a gallon of cream. For chocolate cream grate half a pound of chocolate; melt it with one pint of sugar and a little water, and add to above rule.

WATER ICES.

Are simply fruit juices and water made very sweet, with a few whites of eggs whipped stiff, and added. For lemon ice take two quarts of water, one quart of sugar, and the juice of seven lemons. Mix and add, after it has begun to freeze, the stiffly-beaten whites of four eggs. Orange ice is made in the same way.

WINE JELLY.

One box of gelatine; one cup of wine; three lemons, juice and rind; a 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 tete-a-tete 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 a 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 a 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. Puree 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. Brillat Savarin's Art of Dining. Brillat Savarin's Physiologie du Gout. 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 purees?

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 soufflee.

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 Brugiere.

FRENCH DISHES FOR AMERICAN TABLES. By Pierre Caron.

CUISINE CLASSIQUE. Urbain-Dubois.

CAREME.

GOUFFE.

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 sautes, 200.

Casserole of rice and meat, 169.

Cauliflower, 201.

Cheese fondu, 184. souffle, 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 soufflee, 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.

Purees, 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.

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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.

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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.

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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.

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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.

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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.

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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 soufle(e) Gouffe(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

THE END