Rissole:—Rich mince of meat or fish rolled in thin pastry and fried.

Roux:—A cooked mixture of butter and flour, for thickening soups and stews.

Salmi:—A rich stew of game, cut up and dressed, when half roasted.

Sauter:—To toss meat, etc., over the fire, in a little fat.

Souffle:—A very light, much whipped-up pudding or omelette.

Timbale:—A sort of pie in a mold.

Vol au vents:—Patties of very light puff paste, made without a dish or mold, and filled with meat or preserves, etc.

Catherine Owen, in Good Housekeeping.

* * * * *

ARTICLES REQUIRED FOR THE KITCHEN.

The following list will show what articles are necessary for the kitchen, and will be quite an aid to young housekeepers when about commencing to furnish the utensils needed in the kitchen department, and may prove useful to many.

3 Sweeping brooms and 1 dust-pan. 1 Whisk broom. 1 Bread box. 2 Cake boxes. 1 Large flour box. 1 Dredging box. 1 Large-sized tin pepper box. 1 Spice box containing smaller spice boxes. 2 Cake pans, two sizes. 4 Bread pans. 2 Square biscuit pans. 1 Apple corer. 1 Lemon squeezer. 1 Meat cleaver. 3 Kitchen knives and forks. 1 Large kitchen fork and 4 kitchen spoons, two sizes. 1 Wooden spoon for cake making. 1 Large bread knife. 1 Griddle cake turner, also 1 griddle. 1 Potato masher. 1 Meat board. 1 Dozen patty pans; and the same number of tartlet pans. 1 Large tin pail and 1 wooden pail. 2 Small tin pails. 1 Set of tin basins. 1 Set of tin measures. 1 Wooden butter ladle. 1 Tin skimmer. 1 Tin steamer. 2 Dippers, two sizes. 2 Funnels, two sizes. 1 Set of jelly cake tins. 4 Pie pans. 3 Pudding molds, one for boiling, two for baking, two sizes. 2 Dish pans, two sizes. 2 Cake or biscuit cutters, two sizes. 2 Graters, one large and one small. 1 Coffee canister. 1 Tea canister. 1 Tin or granite-ware teapot. 1 Tin or granite-ware coffeepot. 4 Milk pans, 1 milk strainer. 1 Dozen iron gem pans or muffin rings. 1 Coarse gravy strainer, 1 fine strainer. 1 Colander. 1 Flour sifter. 2 Scoops, one for flour, one for sugar. 2 Jelly molds, two sizes. 1 Can opener, 1 egg beater. 1 Cork screw. 1 Chopping-knife. 2 Wooden chopping-bowls, two sizes. 1 Meat saw. 2 Large earthen bowls. 4 Stone jars. 1 Coffee mill. 1 Candlestick. 2 Market baskets, two sizes. 1 Clock. 1 Ash bucket. 1 Gridiron. 2 Frying pans or spiders, two sizes. 4 Flat-irons, 2 number 8 and 2 number 6. 2 Dripping pans, two sizes. 3 Iron kettles, porcelain lined if possible. 1 Corn beef or fish kettle. 1 Tea-kettle. 2 Granite-ware stewpans, two sizes. 1 Wire toaster. 1 Double kettle for cooking custards, grains, etc. 2 Sugar boxes, one for coarse and one for fine sugar. 1 Waffle iron. 1 Step ladder. 1 Stove, 1 coal shovel. 1 Pair of scales. 2 Coal hods or buckets. 1 Kitchen table, 2 kitchen chairs. 1 Large clothes basket. 1 Wash boiler, 1 wash board. 8 Dozen clothes pins. 1 Large nail hammer and one small tack hammer. 1 Bean pot. 1 Clothes wringer.

An ingenious housewife will manage to do with less conveniences, but these articles, if they can be purchased in the commencement of housekeeping, will save time and labor, making the preparation of food more easy—and it is always economy in the end to get the best material in all wares, as, for instance, the double plate tin will last for years, whereas the poor kind has to be replaced in a short time; the low-priced earthenware is soon broken up, whereas the strong stoneware, costing but a trifle more, lasts almost a lifetime.

In relation to the economy and management of the kitchen, I might suggest that the most essential thing is cleanliness in cooking, and also cleanliness with your person as well as in the keeping of the kitchen.

The hands of the cook should be always thoroughly cleansed before touching or handling anything pertaining to the cooking. Next there should never be anything wasted or thrown away that can be turned to account, either for your own family or some family in poor circumstances. Bread that has become hard can be used for toasting, or for stuffing and pudding. In warm weather any gravies or soups that are left from the preceding day should be boiled up and poured into clean pans. This is particularly necessary where vegetables have been added to the preparation, as it then so soon turns sour. In cooler weather, every other day will be often enough to warm up these things. In cooking, clear as you go; that is to say, do not allow a host of basins, plates, spoons, and other utensils, to accumulate on the dressers and tables whilst you are engaged in preparing the dinner. By a little management and forethought, much confusion may be saved in this way. It is as easy to put a thing in its place when it is done with, as it is to keep continually moving it to find room for fresh requisites. For instance, after making a pudding, the flour-tub, paste-board, and rolling-pin, should be put away, and any basins, spoons, etc., should be neatly packed up near the sink, to be washed when the proper time arrives. Neatness, order and method should be always observed.

Never let your stock of spices, salt, seasoning, herbs, etc., dwindle down so low that some day, in the midst of preparing a large dinner, you find yourself minus a very important ingredient, thereby causing much confusion and annoyance.

After you have washed your saucepans, fish-kettle, etc., stand them before the fire for a few minutes to get thoroughly dry inside, before putting them away. They should then be kept in a dry place, in order that they may escape the deteriorating influence of rust, and thereby be quickly destroyed. Never leave saucepans dirty from one day's use to be cleaned the next; it is slovenly and untidy.

Do not be afraid of hot water in washing up dishes and dirty cooking utensils. As these are essentially greasy, luke-warm water cannot possibly have the effect of cleansing them effectually. Do not be chary also of changing and renewing the water occasionally. You will thus save yourself much time and labor in the long run.

Keep a cake of sapolio always on hand in the kitchen—always convenient for rubbing off stains from earthenware, tin, glass, in fact, almost everything but silver; it is a cheap and valuable article, and can be purchased at nearly every grocery in the United States.



DYEING OR COLORING.

GENERAL REMARKS.

Everything should be clean. The goods should be scoured in soap and the soap rinsed out. They are often steeped in soap lye over night. Dip them into water just before putting them into preparations, to prevent spotting. Soft water should be used, sufficient to cover the goods well; this is always understood where quantity is not mentioned. When goods are dyed, air them; then rinse well, and hang up to dry. Do not wring silk or merino dresses when scouring or dyeing them. If cotton goods are to be dyed a light color, they should first be bleached.

SILKS.

Black:—Make a weak lye as for black or woolens; work goods in bichromate of potash a little below boiling heat, then dip in the log-wood in the same way; if colored in blue vitriol dye, use about the same heat.

Orange:—For one pound goods, annotto one pound, soda one pound; repeat as desired.

Green—Very Handsome:—For one pound goods, yellow oak bark eight ounces; boil one-half hour; turn off the liquor from bark and add alum six ounces; let it stand until cold; while making this, color goods in blue dye-tub a light blue, dry and wash, dip in alum and bark dye. If it does not take well, warm the dye a little.

Purple:—For one pound goods. First obtain a light blue, by dipping in home-made dye-tub; then dry; dip in alum four ounces, with water to cover, when little warm. If color is not full enough add chemic.

Yellow:—For one pound goods, alum three ounces, sugar of lead three-fourths ounce; immerse goods in solution over night; take out, drain, and make a new lye with fustic one pound; dip until the required color is obtained.

Crimson:—For one pound goods, alum three ounces; dip at hand heat one hour; take out and drain while making new dye by boiling ten minutes, cochineal three ounces, bruised nutgalls two ounces and cream of tartar one-fourth ounce, in one pail of water; when little cool, begin to dip, raising heat to boil; dip one hour; wash and dry.

Sky Blue on Silk or Cotton—Very Beautiful:—Give goods as much color from a solution of blue vitriol two ounces, to water one gallon, as it will take up in dipping fifteen minutes; then run it through lime water. This will make a beautiful and durable sky blue.

Brown on Silk or Cotton—Very Beautiful:—After obtaining a blue color as above, run goods through a solution of prussiate of potash one ounce, to water one gallon.

Light Blue:—For cold water one gallon, dissolve alum one-half tablespoonful, in hot water one teacupful, and add to it; then add chemic, one teaspoonful at a time to obtain the desired color—the more chemic the darker the color.

WOOLEN GOODS.

Chrome Black—Best in Use:—For five pounds of goods, blue vitriol six ounces; boil a few minutes, then dip the goods three-fourths of an hour, airing often; take out the goods, make a dye with three pounds of log-wood, boil one-half hour; dip three-fourths of an hour, air goods, and dip three-fourths of an hour more. Wash in strong suds. This will not fade by exposure to sun.

Wine Color:—For five pounds of goods, camwood two pounds; boil fifteen minutes and dip the goods one-half hour; boil again and dip one-half hour then darken with blue vitriol one and one-half ounces; if not dark enough, add copperas one-half ounce.

Scarlet—Very Fine:—For one pound of goods, cream of tartar one-half ounce, cochineal, well pulverized, one half ounce, muriate of tin two and one-half ounces; boil up the dye and enter the goods; work them briskly for ten or fifteen minutes, then boil one and one-half hours, stirring goods slowly while boiling. Wash in clear water and dry in the shade.

Pink:—For three pounds of goods, alum three ounces; boil and dip the goods one hour, then add to the dye, cream of tartar four ounces, cochineal, well pulverized, one ounce; boil well and dip the goods while boiling until the color suits.

Blue—Quick Process:—For two pounds of goods, alum five ounces, cream of tartar three ounces; boil goods in this one hour, then put them into warm water which has more or less extract of indigo in it, according to the depth of color desired, and boil again until it suits, adding more of the blue if needed.

Madder Red:—To each pound of goods, alum five ounces, red or cream of tartar one ounce. Put in the goods and bring the kettle to a boil for one-half hour; then air them and boil one-half hour longer; empty the kettle and fill with clean water; put in bran one peck; make it milk-warm, and let it stand until the bran rises; then skim off the bran and put in one-half pound madder; put in the goods and heat slowly until it boils and is done. Wash in strong suds.

Green:—For each pound of goods, fustic one pound, with alum three and one-half ounces; steep until strength is out, and soak the goods therein until a good yellow is obtained, then remove the chips, and add extract of indigo or chemic, one tablespoonful at a time, until color suits.

Snuff Brown, Dark:—For five pounds of goods, camwood one pound; boil it fifteen minutes; then dip the goods three-fourths of an hour; take them out and add to the dye two and one-half pounds fustic; boil ten minutes, and dip the goods three-fourths of an hour; then add blue vitriol one ounce, copperas four ounces; dip again one-half hour. If not dark enough add more copperas.

Another Method—Any Shade:—Boil the goods in a mordant of alum two parts, copperas three parts; then rinse them through a bath of madder. The tint depends on the relative proportions of the copperas and alum; the more copperas, the darker the dye; joint weight of both should not be more than one-eighth of weight of goods. Mixtures of reds and yellows with blues and blacks, or simple dyes, will make any shade.

Orange:—For five pounds of goods, muriate of tin six tablespoonfuls, argol four ounces; boil and dip one hour and add again to the dye one teacupful of madder; dip again one-half hour. Cochineal, about two ounces, in place of madder, makes a much brighter color.

Purple:—For each pound of goods, two ounces of cudbear; rinse the goods well in soap-suds, then dissolve cudbear in hot suds—not quite boiling, and soak the goods until of required color. The color is brightened by rinsing in alum water.

Yellow—Rich:—Work five pounds of goods one-half hour in a boiling bath with three ounces bichromate of potassa and two ounces alum; lift and expose till well cooled and drained; then work one-half hour in another bath with five pounds of fustic. Wash out and dry.

Crimson:—Work for one hour in a bath with one pound cochineal paste, six ounces of dry cochineal, one pound of tartar, one pint of protochloride of tin. Wash out and dry.

Salmon:—For each pound of goods, one-fourth pound of annotto, one-fourth pound of soap; rinse the goods well in warm water, put them into mixture and boil one-half hour. Shade will be according to the amount of annotto.

Dove and Slate Colors of All Shades:—Boil in an iron vessel a teacupful of black tea with a teaspoonful of copperas and sufficient water. Dilute till you get the shade wanted.

COTTON GOODS.

Black:—For five pounds of goods, boil them in a decoction of three pounds of sumach one-half hour and steep twelve hours; dip in lime-water one-half hour; take out and let them drip one hour, run them through the lime-water again fifteen minutes. Make a new dye with two and one-half pounds log-wood (boiled one hour) and dip again three hours; add bichromate potash two ounces, to the log-wood dye and dip one hour. Wash in clear, cold water and dry in the shade. Only process for permanent black.

Sky Blue:—For three pounds of goods, blue vitriol four ounces; boil a few minutes, then dip the goods three hours; then pass them through a strong lime-water. A beautiful brown can be obtained by next putting the goods through a solution of prussiate of potash.

Green:—Dip the goods in home-made blue; dye until blue enough is obtained to make the green as dark as required; take out, dry and rinse a little. Make a dye with fustic three pounds, of log-wood three ounces, to each pound of goods, by boiling dye one hour; when cooled so as to bear the hand put in the goods, move briskly a few minutes, and let lie one hour; take out and thoroughly drain; dissolve and add to the dye for each pound of cotton, blue vitriol one-half ounce, and dip another hour. Wring out and let dry in the shade. By adding or diminishing the log-wood and fustic any shade may be had.

Yellow:—For five pounds of goods, seven ounces of sugar of lead; dip the goods two hours; make a new dye with bichromate of potash four ounces; dip until the color suits; wring out and dry. If not yellow enough, repeat.

Orange:—For five pounds of goods, sugar of lead four ounces; boil a few minutes; when a little cool, put in the goods; dip for two hours; wring out; make a new dye with bichromate potash eight ounces, madder two ounces; dip until it suits; if color is too red, take a small sample and dip into lime-water and choose between them.

Red:—Muriate of tin two-thirds of a teacupful; add water to cover the goods; raise to boiling heat; put in the goods one hour, stir often; take out, empty the kettle, put in clean water with nic-wood one pound; steep one-half hour at hand heat; then put in the goods and increase the heat one hour—not boiling. Air the goods and dip them one hour as before. Wash without soap.



SMALL POINTS ON TABLE ETIQUETTE.

Delicacy of manner at table stamps both man and woman, for one can, at a glance, discern whether a person has been trained to eat well—i.e. to hold the knife and fork properly, to eat without the slightest sound of the lips, to drink quietly, to use the napkin rightly, to make no noise with any of the implements of the table, and last, but not least, to eat slowly and masticate the food thoroughly. All these points should be most carefully taught to children, and then they will always feel at their ease at the grandest tables in the land. There is no position where the innate refinement of a person is more fully exhibited than at the table, and nowhere that those who have not been trained in table etiquette feel more keenly their deficiencies. The knife should never be used to carry food to the mouth, but only to cut it up into small mouthfuls; then place it upon the plate at one side, and take the fork in the right hand, and eat all the food with it. When both have been used finally, they should be laid diagonally across the plate, with both handles toward the right hand; this is understood by well-trained waiters to be the signal for removing them, together with the plate.

Be careful to keep the mouth shut closely while masticating the food. It is the opening of the lips which causes the smacking which seems very disgusting. Chew your food well, but do it silently, and be careful to take small mouthfuls. The knife can be used to cut the meat finely, as large pieces of meat are not healthful, and appear very indelicate. At many tables, two, three or more knives and forks are placed on the table, the knives at the right hand of the plate, the forks at the left,—a knife and a fork for each course, so that there need be no replacing of them after the breakfast and dinner is served. The smaller ones, which are for game, dessert, or for hot cakes at breakfast, can be tucked under the edges of the plate, and the large ones, for the meat and vegetables, are placed outside of them. Be very careful not to clatter your knives and forks upon your plates, but use them without noise. When passing the plate for a second helping, lay them together at one side of the plate, with handles to the right. When you are helped to anything, do not wait until the rest of the company are provided, as it is not considered good breeding. Soup is always served for the first course, and it should be eaten with dessert spoons, and taken from the sides, not the tips, of them, without any sound of the lips, and not sucked into the mouth audibly from the ends of the spoon. Bread should not be broken into soup or gravy. Never ask to be helped to soup a second time. The hostess may ask you to take a second plate, but you will politely decline. Fish chowder, which is served in soup plates, is said to be an exception which proves this rule, and when eating of that it is correct to take a second plateful if desired.

Another generally neglected obligation is that of spreading butter on one's bread as it lies in one's plate, or but slightly lifted at one end of the plate; it is very frequently buttered in the air, bitten in gouges, and still held in the face and eyes of the table with the marks of the teeth on it; This is certainly not altogether pleasant, and it is better to cut it, a bit at a time, after buttering it, and put piece by piece in the mouth with one's finger and thumb. Never help yourself to butter, or any other food with your own knife or fork. It is not considered good taste to mix food on the same plate. Salt must be left on the side of the plate and never on the tablecloth.

Let us mention a few things concerning the eating of which there is sometimes doubt. A cream-cake and anything of similar nature should be eaten with knife and fork, never bitten. Asparagus—which should be always served on bread or toast so as to absorb superfluous moisture—may be taken from the finger and thumb; if it is fit to be set before you the whole of it may be eaten. Pastry should be broken and eaten with a fork, never cut with a knife. Raw oysters should be eaten with a fork, also fish. Peas and beans, as we all know, require the fork only; however food that cannot be held with a fork should be eaten with a spoon. Potatoes, if mashed, should be mashed with the fork. Green corn should be eaten from the cob; but it must be held with a single hand.

Celery, cresses, olives, radishes, and relishes of that kind are, of course, to be eaten with the fingers; the salt should be laid upon one's plate, not upon the cloth. Fish is to be eaten with the fork, without the assistance of the knife; a bit of bread in the left hand sometimes helps one to master a refractory morsel. Fresh fruit should be eaten with a silver-bladed knife, especially pears, apples, etc.

Berries, of course, are to be eaten with a spoon. In England they are served with their hulls on, and three or four are considered an ample quantity. But then in England they are many times the size of ours; there they take the big berry by the stem, dip into powdered sugar, and eat it as we do the turnip radish. It is not proper to drink with a spoon in the cup; nor should one, by-the-way, ever quite drain a cup or glass.

Don't, when you drink, elevate your glass as if you were going to stand it inverted on your nose. Bring the glass perpendicularly to the lips, and then lift it to a slight angle. Do this easily.

Drink sparingly while eating. It is far better for the digestion not to drink tea or coffee until the meal is finished. Drink gently, and do not pour it down your throat like water turned out of a pitcher.

When seating yourself at the table, unfold your napkin and lay it across your lap in such a manner that it will not slide off upon the floor; a gentleman should place it across his right knee. Do not tuck it into your neck like a child's bib. For an old person, however, it is well to attach the napkin to a napkin hook and slip it into the vest or dress buttonholes, to protect their garments, or sew a broad tape at two places on the napkin, and pass it over the head. When the soup is eaten, wipe the mouth carefully with the napkin, and use it to wipe the hands after meals. Finger bowls are not a general institution, and yet they seem to be quite as needful as the napkin, for the fingers are also liable to become a little soiled in eating. They can be had quite cheaply, and should be half-filled with water, and placed upon the side table or butler's tray, with the dessert, bread and cheese, etc. They are passed to each person half filled with water, placed on a parti-colored napkin with a dessert plate underneath, when the dessert is placed upon the table. A leaf or two of sweet verbena, an orange flower, or a small slice of lemon, is usually put into each bowl to rub upon the fingers. The slice of lemon is most commonly used. The finger tips are slightly dipped into the bowl, the lemon juice is squeezed upon them, and then they are dried softly upon the napkin. At dinner parties and luncheons they are indispensable.

Spoons are sometimes used with firm puddings, but forks are the better style. A spoon should never be turned over in the mouth.

Ladies have frequently an affected way of holding the knife half-way down its length, as if it were too big for their little hands; but this is as awkward a way as it is weak; the knife should be grasped freely by the handle only, the forefinger being the only one to touch the blade, and that only along the back of the blade at its root, and no further down.

At the conclusion of a course, where they have been used, knife and fork should be laid side by side across the middle of the plate—never crossed; the old custom of crossing them was in obedience to an ancient religious formula. The servant should offer everything at the left of the guest, that the guest may be at liberty to use the right hand. If one has been given a napkin ring, it is necessary to fold one's napkin and use the ring; otherwise the napkin should be left unfolded. One's teeth are not to be picked at table; but if it is impossible to hinder it, it should be done behind the napkin. One may pick a bone at the table, but, as with corn, only one hand is allowed to touch it; yet one can easily get enough from it with knife and fork, which is certainly the more elegant way of doing; and to take her teeth to it gives a lady the look of caring a little too much for the pleasures of the table; one is, however, on no account to suck one's finger after it.

Whenever there is any doubt as to the best way to do a thing, it is wise to follow that which is the most rational, and that will almost invariably be found to be proper etiquette. To be at ease is a great step towards enjoying your own dinner, and making yourself agreeable to the company. There is reason for everything in polite usage; thus the reason why one does not blow a thing to cool it, is not only that it is an inelegant and vulgar action intrinsically, but because it may be offensive to others—cannot help being so, indeed; and it, moreover implies, haste, which, whether from greediness or a desire to get away, is equally objectionable. Everything else may be as easily traced to its origin in the fit and becoming.

If, to conclude, one seats one's self properly at table and takes reason into account, one will do tolerably well. One must not pull one's chair too closely to the table, for the natural result of that is the inability to use one's knife and fork without inconveniencing one's neighbor; the elbows are to be held well in and close to one's side, which cannot be done if the chair is too near the board. One must not lie or lean along the table, nor rest one's arms upon it. Nor is one to touch any of the dishes; if a member of the family, one can exercise all the duties of hospitality through servants, and wherever there are servants, neither family nor guests are to pass or help from any dish. Finally, when rising from your chair leave it where it stands.



DINNER GIVING.

THE LAYING OF THE TABLE AND THE TREATMENT OF GUESTS.

In giving "dinners," the apparently trifling details are of great importance when taken as a whole.

We gather around our board agreeable persons, and they pay us and our dinner the courtesy of dressing for the occasion, and this reunion should be a time of profit as well as pleasure. There are certain established laws by which "dinner giving" is regulated in polite society; and it may not be amiss to give a few observances in relation to them. One of the first is that an invited guest should arrive at the house of his host at least a quarter of an hour before the time appointed for dinner. In laying the table for dinner all the linen should be a spotless white throughout, and underneath the linen tablecloth should be spread one of thick cotton-flannel or baize, which gives the linen a heavier and finer appearance, also deadening the sound of moving dishes. Large and neatly folded napkins (ironed without starch), with pieces of bread three or four inches long, placed between the folds, but not to completely conceal it, are laid on each plate. An ornamental centre-piece, or a vase filled with a few rare flowers, is put on the centre of the table, in place of the large table-castor, which has gone into disuse, and is rarely seen now on well-appointed tables. A few choice flowers make a charming variety in the appearance of even the most simply laid table, and a pleasing variety at table is quite as essential to the enjoyment of the repast as is a good choice of dishes, for the eye in fact should be gratified as much as the palate.

All dishes should be arranged in harmony with the decorations of the flowers, such as covers, relishes, confectionery, and small sweets. Garnishing of dishes has also a great deal to do with the appearance of a dinner-table, each dish garnished sufficiently to be in good taste without looking absurd.

Beside each plate should be laid as many knives, forks and spoons as will be required for the several courses, unless the hostess prefers to have them brought on with each change. A glass of water, and when wine is served glasses for it, and individual salt-cellars may be placed at every plate. Water-bottles are now much in vogue with corresponding tumblers to cover them; these, accompanied with dishes of broken ice, may be arranged in suitable places. When butter is served a special knife is used, and that, with all other required service, may be left to the judgment and taste of the hostess, in the proper placing of the various aids to her guests' comfort.

The dessert plates should be set ready, each with a doily and a finger-glass partly filled with water, in which is dropped a slice of lemon; these with extra knives, forks and spoons, should be on the side-board ready to be placed beside the guest between the courses when required.

If preferred, the "dinner" may all be served from the side-table, thus relieving the host from the task of carving. A plate is set before each guest, and the dish carved is presented by the waiter on the left-hand side of each guest. At the end of each course the plates give way for those of the next. If not served from the side-table, the dishes are brought in ready carved, and placed before the host and hostess, then served and placed upon the waiter's salver, to be laid by that attendant before the guest.

Soup and fish being the first course, plates of soup are usually placed on the table before the dinner is announced; or if the hostess wishes the soup served at the table, the soup-tureen, containing hot soup, and the warm soup-plates are placed before the seat of the hostess. Soup and fish being disposed of, then come the joints or roasts, entrees (made dishes), poultry, etc., also relishes.

After dishes have been passed that are required no more, such as vegetables, hot sauces, etc., the dishes containing them may be set upon the side-board, ready to be taken away.

Jellies and sauces, when not to be eaten as a dessert, should be helped on the dinner-plate, not on a small side dish as was the former usage.

If a dish be on the table, some parts of which are preferred to others, according to the taste of the individuals, all should have the opportunity of choice. The host will simply ask each one if he has any preference for a particular part; if he replies in the negative, you are not to repeat the question, nor insist that he must have a preference.

Do not attempt to eulogize your dishes, or apologize that you cannot recommend them—this is extreme bad taste; as also is the vaunting of the excellence of your wines, etc., etc.

Do not insist upon your guests partaking of particular dishes. Do not ask persons more than once, and never force a supply upon their plates. It is ill-bred, though common, to press any one to eat; and, moreover, it is a great annoyance to many.

In winter, plates should always be warmed, but not made hot. Two kinds of animal food, or two kinds of dessert, should not be eaten off of one plate, and there should never be more than two kinds of vegetables with one course. Asparagus, green corn, cauliflower and raw tomatoes comprise one course in place of a salad. All meats should be cut across the grain in very thin slices. Fish, at dinner, should be baked or boiled, never fried or broiled. Baked ham may be used in every course after fish, sliced thin and handed after the regular course is disposed of.

The hostess should retain her plate, knife and fork, until her guests have finished.

The crumb-brush is not used until the preparation for bringing in the dessert; then all the glasses are removed, except the flowers, the water-tumblers, and the glass of wine which the guest wishes to retain with his dessert. The dessert plate containing the finger-bowl, also a dessert knife and fork, should then be set before each guest, who at once removes the finger-bowl and its doily, and the knife and fork to the table, leaving the plate ready to be used for any dessert chosen.

Finely sifted sugar should always be placed upon the table to be used with puddings, pies, fruit, etc., and if cream is required, let it stand by the dish it is to be served with.

To lay a dessert for a small entertainment and a few guests outside of the family, it may consist simply of two dishes of fresh fruit in season, two of dried fruits and two each of cakes and nuts.

Coffee and tea are served lastly, poured into tiny cups and served clear, passed around on a tray to each guest, then the sugar and cream passed that each person may be allowed to season his black coffee or cafe noir to suit himself.

A family dinner, even with a few friends, can be made quite attractive and satisfactory without much display or expense; consisting first of good soup, then fish garnished with suitable additions, followed by a roast; then vegetables and some made dishes, a salad, crackers, cheese and olives, then dessert. This sensible meal, well cooked and neatly served, is pleasing to almost any one, and is within the means of any housekeeper in ordinary circumstances.



MEASURES AND WEIGHTS.

IN ORDINARY USE AMONG HOUSEKEEPERS.

4 Teaspoonfuls equal 1 tablespoonful liquid.

4 Tablespoonfuls equal 1 wine-glass, or half a gill.

2 Wine-glasses equal one gill or half a cup.

2 Gills equal 1 coffeecupful, or 16 tablespoonfuls.

2 Coffeecupfuls equal 1 pint.

2 Pints equal 1 quart.

4 Quarts equal 1 gallon.

2 Tablespoonfuls equal 1 ounce, liquid.

1 Tablespoonful of salt equals 1 ounce.

16 Ounces equal 1 pound, or a pint of liquid.

4 Coffeecupfuls of sifted flour equal 1 pound.

1 Quart of unsifted flour equals 1 pound.

8 or 10 ordinary sized eggs equal 1 pound.

1 Pint of sugar equals 1 pound. (White granulated.)

2 Coffeecupfuls of powdered sugar equal 1 pound.

1 Coffeecupful of cold butter, pressed down, is one-half pound.

1 Tablespoonful of soft butter, well rounded, equals 1 ounce.

An ordinary tumblerful equals 1 coffeecupful, or half a pint.

About 25 drops of any thin liquid will fill a common sized teaspoon.

1 Pint of finely chopped meat, packed solidly, equals 1 pound.

A set of tin measures (with small spouts or lips), from a gallon down to half a gill, will be found very convenient in every kitchen, though common pitchers, bowls, glasses, etc., may be substituted.



INDEX.

ARTICLES REQUIRED FOR THE KITCHEN, 588

BEVERAGES, 458 Ale, Mulled, or Egg Flip, 468 Beer, Ginger, 465 Hop, 465 Spruce, 466 Buttermilk as a Drink, 461 Cherry Bounce, 465 Chocolate, 461 Cocoa, 461 Coffee, 458 Filtered or Drip, 459 Healing Properties of, 458 Iced, 460 Substitute for Cream in, 460 Vienna, 459 Cordial, Blackberry, 465 Noyeau, 468 Cream Soda Without Fountain, 467 Egg Flip, or Mulled Ale, 468 Egg Nog, 468 General Remarks, 458 Inexpensive Drink, 472 Junket, Delicious, 466 Koumiss, 470 Lemonade, 469 For a Summer Draught, 463 Lemon Syrup, 467 Mead Sassafras, 467 Pineappleade, 471 Punch, Hot, To Make, 469 Milk, 468 Milk, Fine, 469 Roman. No. 1, 466 Roman. No. 2, 466 Raspberry Shrub, 466 Seidlitz Powder, 471 Syrup, Lemon, 467 Strawberry and Raspberry, 469 Tea, Iced, 461 To Make, 460 The Healing Properties of Tea or Coffee, 458 Vinegar, Home-made Table, 471 Pineapple, 470 Raspberry. No. 1, 470 Raspberry. No. 2, 471 Very Strong Table, 471 Water, Strawberry, 469 Wine, Blackberry No. 1, 462 Blackberry. No. 2, 463 Black Currant, 464 Currant. No. 1, 462 Currant. No. 2, 462 Grape, 463 Honey or Methelin, 464 Orange, Florida, 463 Raisin, 464 Whey, 467

BREAD, 238 Bread, Brown, Boston, 244 Brown, Boston Unfermented, 244 Brown, Rhode Island, 245 Brown, Steamed, 245 Brown, Virginia, 245 Compressed Yeast, 241 Corn, 247 Corn and Rye, 245 Corn, Boston, 247 Corn, Virginia, 247 French, 246 German, 247 Graham, 243 Graham, Unfermented, 244 Milk Yeast, 243 Rye, 245 Rye and Corn, 245 Salt-raising, 242 Twist, 246 Wheat, 240 Cake, Corn, New England, 246 Corn, Spider, 249 Indian Loaf, 248 Johnnie, 248 Potato, Raised, 249 General Directions, 238 Southern Corn Meal Pone, or Corn Dodgers, 249 Yeast, Dried, or Yeast Cakes, 242 Home-made, 241 Unrivaled, 242

BISCUITS, ROLLS, MUFFINS, ETC, 249 Biscuit, Baking Powder, 251 Beaten, 254 Egg, 252 Graham (With Yeast), 252 Grafton Milk, 254 Light. No. 1, 252 Light. No. 2, 252 Potato, 254 Raised, 251 Soda, 251 Sour Milk, 251 Vinegar, 254 Bread Crumbs, Prepared, 272 Bread, Warm for Breakfast, 250 Buns, London Hot Cross, 255 Cake, Newport Breakfast, 271 Cakes, Buckwheat, 266 Buckwheat (Raised), 265 Buckwheat (Without Yeast), 265 Drop (Rye), 261 Drop (Wheat), 262 Flannel (With Yeast), 262 Tea, Berry, 261 Griddle (Very Good), 263 Griddle, Bread, 264 Griddle, Corn Meal, 263 Griddle, Corn Meal (With Yeast), 263 Griddle, Feather, 262 Griddle, French, 265 Griddle, Graham, 264 Griddle, Green Corn, 265 Griddle, Huckleberry, 265 Griddle, Potato, 264 Griddle, Rice, 264 Griddle, Sour Milk, 263 Griddle, Swedish, 266 Griddle, Wheat, 262 Cannelons, or Fried Puffs, 268 Cracked Wheat, 275 Crackers, 272 French, 273 Cracknels, 257 Croquettes, Hominy, 274 Rice, 274 Crumpets, English, 272 Plain, 272 Fritters, Apple, 267 Cream, 266 Corn Meal, 266 Currant, 266 German, 269 Golden Ball, 268 Green Corn, 269 Hominy, 269 Parsnip, 269 Peach, 267 Pineapple, 267 Wheat, 267 Gems, Graham. No. 1, 259 Graham. No. 2, 259 Graham, Plain, 259 General Suggestions, 249 Hominy, 274, 276 Hulled Corn or Samp, 275 Muffins, Corn Meal (Without Eggs), 258 Egg (Fine), 257 Hominy, 259 Plain, 258 Raised. No. 1, 257 Raised. No. 2, 257 Tennessee, 258 Without Eggs, 258 Mush, Corn Meal, or Hasty Pudding, 273 Fried, 273 Graham, 273 Oat Flakes, 275 Oat Meal, 274 Steamed, 276 Pop-overs, 262 Prepared Bread Crumbs, 272 Puff Balls, 271 Puffs, Breakfast, 272 Rolls, Dinner, Fried, 271 French, 253 Parker House, 253 Parker House (Unfermented), 253 Stale (To Renew), 250 Rice, Boiled, 275 Rusks, 256 With Yeast, 256 Unfermented, 256 Sally Lunn, 255 Unfermented, 255 Samp, or Hulled Corn, 275 Scones, Scotch, 256 Short Cake, Cream, 269 Huckleberry, 271 Lemon, 270 Orange, 270 Strawberry, 270 Waffles, 260 Continental Hotel, 260 Cream, 260 Newport, 260 Rice. No. 1, 261 Rice. No. 2, 261 Rice, German, 261

TOAST, 276 American, 277 Apple, 281 Cheese. No. 1, 277 No. 2, 278 Chicken Hash with Rice, 281 Codfish on (Cuban Style), 280 Cream, 277 Eggs on, 279 Baked on, 279 Halibut on, 281 Ham, 279 Hashed Beef on, 280 Milk, 277 Minced Fowls on, 279 Mushrooms on, 278 Nuns', 277 Oyster, 278 Reed Birds on, 279 Tomato, 278 Veal Hash on, 280

BUTTER AND CHEESE, 219 Butter, A Brine to Preserve, 220 Putting up to Keep, 220 To Make, 219 To Make Quickly, 220 Cheese, Cottage, 221 Cream (New Jersey), 221 Cream Toast, 223 Fondu, 222 Scalloped, 222 Souffle, 222 Straws, Cayenne, 223 Curds and Cream, 221 Pastry Ramakins, 223 Rarebit, Welsh, 224 Slip, 222 Welsh Rarebit, 224

CAKE, ETC., 282 Suggestions in Regard to Cake Making, 282

FROSTING OR ICING, 284 Almond, 285 Boiled, 286 Chocolate, 285 Gelatine, 287 Golden, 287 Without Eggs, 287 Icing, Chocolate, Plain, 285 Sugar, 286 Tutti Frutti, 286

FILLINGS FOR LAYER CAKES, 287 No. 1. Cream Filling, 287 No. 2. Cream Filling, 288 No. 3. Ice Cream Filling, 288 No. 4. Apple Filling, 288 No. 5. Apple Filling, 288 No. 6. Cream Frosting, 288 No. 7. Peach Cream Filling, 288 No. 8. Chocolate Cream Filling, 289 No. 9. Chocolate Cream Filling, 289 No. 10. Banana Filling, 289 No. 11. Lemon Jelly Filling, 289 No. 12. Orange Cake Filling, 289 No. 13. Fig Filling, 289 No. 14. Fruit Filling, 290 Cake, Almond, 303 Angel, 302 Bread or Raised, 290 Bride, 294 Chocolate, No. 1, 298 Chocolate, No. 2, 298 Chocolate, No. 3, 298 Chocolate, French, 297 Citron, 295 Cocoanut, 299 Cocoanut and Almond, 299 Coffee, 299 Cream, 300 Cream (Cheap), 306 Cream, Whipped, 304 Custard or Cream, 305 Delicate, 295 Election, 300 Feather, 300 Fruit (Superior), 290 Fruit, by Measure (Excellent), 291 Fruit, Dried Apple, 300 Fruit, Layer, 304 Fruit, Molasses, 291 Fruit, White, 391 Gingerbread, Hard, 306 Gingerbread, Plain, 307 Ginger, Soft, 306 Gold, 296 Gold and Silver, 307 Golden Spice, 303 Golden Cream, 300 Gold or Lemon, 296 Hickory Nut or Walnut, 305 Huckleberry, 308 Jelly, Layer, 305 Jelly, Rochester, 303 Jelly, Rolled, 304 Layer, To Cut, 304 Lemon, 295 Lemon or Gold, 296 Loaf (Superior), 297 Loaf (Washington), 302 Marble, 297 Pound, Citron, 295 Pound, Cocoanut, 295 Pound, English, 294 Pound, Plain, 294 Queen's, 302 Ribbon, 302 Silver or Delicate, 296 Snow (Delicious), 296 Sponge, 292 Sponge, Almond, 292 Sponge, Lemon, 293 Sponge (Old-fashioned), 293 Sponge, Plain, 293 Sponge, White, 292 Sweet Strawberry, 308 White Mountain, No. 1, 301 White Mountain, No. 2, 301 Without Eggs, 301 Cakes, Corn Starch, 312 Cream, Boston, 307 Cup, 311 Cup, Molasses 308 Fancy, 310 Fried, or Doughnuts, 316 Fried, or Crullers, 317 Jelly, Brunswick, 313 Molasses Cup, 308 Nut, Fried, 318 Peach, 310 Plum, Little, 313 Variegated, 311 Cookies, 315 Cocoanut, 316 Crisp (Very Nice), 316 Favorite, 315 Fruit, 315 Ginger, 309 Lemon, 316 Crullers, or Fried Cakes, 317 or Wonders, 318 Doughnuts, Bakers' Raised, 317 German, 318 or Fried Cakes, 316 Puff Ball, 319 Raised, 317 Drops, Sponge, 313 Dominoes, 310 Eclairs, Chocolate, 308 Ginger Biscuit, White, 307 Cookies, 309 Snaps, 309 Snaps, Bakers', 309 Gingerbread, Hard, 306 Plain, 307 Jumbles, 314 Almond, 315 Cocoanut, 314 Fruit, 315 Philadelphia, 314 Wine, 314 Lady Fingers, or Savory Biscuit, 312 Neapolitaines, 313 Sandwiches, Pastry, 313 Savory Biscuit, 312 Trifles, 319 Wafers, 310

CANNED FRUITS AND VEGETABLES, 438 Boiled Cider, Canned, 442 Canned Corn, 441 Fruit Juices, 440 Grapes, 439 Mince Meat, 442 Peaches, 439 Peas, 441 Pineapple, 440 Plums, 442 Pumpkin, 442 Quinces, 440 Strawberries, 439 Tomatoes, 440 Peach Butter, 443 General Remarks, 438 Peaches Dried with Sugar, 443 To Can Corn, 441 Peas, 441 Pineapple, 440

CARVING, 7 Beef, Hind-Quarter, 8 Fore-Quarter, 8 Sirloin of, 14 Duck, Roast, 24 Fowls, Roast, 23 Goose, Roast, 23 Ham, Roast, 20 Lamb, Fore-Quarter, 19 Mackerel, 26 Mutton, 11 Leg of, 18 Partridges, 24 Pheasant, 25 Pigeons, 25 Pork, 12 Salmon, Boiled, 26 Turkey, Roast, 22 Veal, Breast of, 15 Fore-Quarter, 10 Fillet of, 16 Hind-Quarter, 10 Neck of, 17 Venison, 13 Haunch of, 21

COLORING FOR FRUIT, CONFECTIONERY, ETC., 444 Caramel, or Burnt Sugar, 445 Coloring, Green, 444 Red, Deep, 444 Red or Pink, 444 Yellow, 444 Sugar Grains, 445 Colored, 445 To Clarify Jelly, 445

CONFECTIONERY, 446 Candy, Butter Scotch, 453 Chocolate Caramels, 450 Chocolate Creams, 448 Chocolate Cream Drops, 457 Cocoanut, 452 Cocoanut Caramels, 456 Cocoanut Creams, 457 Cocoanut Creams, 449 Currant Drops, 451 Everton Taffy, 452 Fig, 454 French Cream, 447 French Vanilla Cream, 456 Fruit Creams, 448 Fruit and Nut Creams, 457 Grilled Almonds, 450 Hoarhound, 453 Lemon Drops, 451 Maple Sugar Creams, 450 Molasses, 455 Molasses and Nut, 451 Nut, Sugar, 452 Nut, Molasses, 451 Nut Creams, 450 Orange Drops, 457 Peppermint Drops, 451 Pop Corn. No. 1, 453 Pop Corn. No. 2, 453 Raspberry Creams, 449 Roley Poley, 454 Stick, 450 Variegated Creams, 449 Walnut Creams, 448 Candied Oranges, 454 Candies Without Cooking, 456 Conserves, Peach, 455 Strawberry, 455 Dried Preserves, 456 General Remarks, 446 Jujube Paste, 454 Maple Walnuts, 452 Peach Leather, 455 Pop Corn Balls, 452

CUSTARDS, CREAMS AND DESSERTS, 344 Almonds, Salted or Roasted, 366 Apples, Stewed. No. 1, 370 Stewed. No. 2, 370 Blanc Mange. No. 1, 359 No. 2, 359 Chocolate, 359 Corn Starch, 359 Fruit, 360 Tapioca, 358 Cake, Peach, 366 Charlotte, Burnt Almond, 364 Country Plum, 364 Orange, 360 Orange, 363 Strawberry, 360 Tipsy, 363 Russe, 361 Russe, Fine, 361 Russe (Another), 362 Russe, Economical, 363 Russe or Naples Biscuit, 362 Russe, Plain. No. 1, 362 Russe, Plain. No. 2, 362 Russe with Pineapple, 364 Cheese Custard, Recipe for, 375 Chestnuts, Roast, 367 Cream, Banana, 352 Bavarian, 349 Bavarian Strawberry, 350 Chocolate. No. 1, 350 Chocolate or Custard. No. 2, 351 For Fruit, 355 Golden, 350 Italian, 353 Lemon. No. 1, 351 Lemon. No. 2, 351 Lemon. No. 3, 351 Mock, or Boiled Custard, 346 Orange, 352 Peach. No. 1, 353 Peach. No. 2, 353 Pie, 366 Snow, 353 Solid, 352 Spanish, 349 Tapioca Custard, 352 Velvet, with Strawberries, 365 Whipped. No. 1, 349 Whipped. No. 3, 349 Croutons, After Dinner, 367 Crystallized Fruit, 369 Custard, Almond. No. 1, 347 Almond. No. 2, 348 Apple, 347 Baked, 345 Boiled, 346 Boiled or Mock Cream, 346 Caramel, Soft, 345 Cocoanut, Baked, 348 Cup, 345 French, 346 German, 347 Snowball, 348 Tapioca Cream, 352 Dessert Puffs, 366 Float, Apple, 354 Orange, 367 Floating Island, 358 Islands, 358 Fritters, Jelly, 369 Fruit, Crystallized, 369 Short Cake, 366 General Remarks, 344 Gooseberry Fool, 371 Honey, Lemon, 358 Jelly, Cider, 374 Kisses, 371 Lemon. No. 1, 373 Lemon. No. 2, 373 Orange, 374 Strawberry, 377 Variegated, 374 Wine, 373 Kisses, Jelly, 372 or Meringues, 371 Meringue, Corn Starch, 365 Peach, 354 Meringues or Kisses, 371 Macaroons, Almond, 372 Chocolate, 373 Cocoanut, 372 Mock Ice, 354 Naples Biscuit, or Charlotte Russe, 362 Omelet, Sweet. No. 1, 368 No. 2, 368 Peaches and Cream, 369 Pears, Baked, 370 Stewed, 370 Puffs, Dessert, 366 Quinces, Baked, 371 Salad of Mixed Fruits, 368 Orange Cocoanut, 368 Short Cakes, Fruit, 366 Snow Pyramid, 369 Apple, 356 Quince, 356 Sponge, Lemon, 355 Strawberry, 355 Syllabub, 355 Toast, Lemon, 367 Trifle, Apple, 357 Fruit, 357 Gooseberry, 357 Grape, 357 Lemon, 356 Orange, 356 Peach, 357 Washington Pie, 365

DINNER GIVING, 599

DINNERS AND RECEPTIONS AT WHITE HOUSE, 507

DRESSINGS AND SAUCES, 156

DUMPLINGS AND PUDDINGS, 381

DYEING AND COLORING, 591 Cotton Goods, 594 General Remarks, 591 Silks, 591 Woolen Goods, 592

EGGS AND OMELETS, 225 Eggs and Bacon Mixed, 229 aux Fines Herbes, 228 Boiled, 226 Boiled, Soft, 226 Cold, for Picnic, 229 Fried, 228 in Cases, 229 Minced, 229 Mixed Generally, Savory or Sweet, 229 Poached, a la Creme, 228 Poached or Dropped, 227 Scalloped, 226 Scrambled, 227 Shirred, 227 To Preserve, 225 Omelets, 230 Omelet, Asparagus, 232 Baked, 234 Bread. No. 1, 234 Bread. No. 2, 234 Cheese, 232 Chicken, 233 Fish, 233 Ham, 233 Jelly, 234 Meat or Fish, 231 Mushroom, 233 of Herbs, 231 Onion, 234 Oyster, 233 Plain, 230 Rice, 232 Rum, 235 Souffle, 235 Tomato. No. 1, 232 Tomato. No. 2, 232 Vegetable, 231

FACTS WORTH KNOWING, 566

FISH, 49 Fish, To Fry, 51 and Oyster Pie, 54 General Remarks, 49 Bass, Boiled, 55 Blue Fish, Boiled, 56 Baked, 56 Chowder (Rhode Island), 63 Clam Chowder, 79 Fritters, 78 Clams, Roast, in Shell, 78 Scalloped, 79 Stewed, 78 Codfish, 63 a la Mode, 64 Baked, 66 Balls, 63 Boiled (Fresh), 64 Boiled (Salt), 65 Boiled, and Oyster Sauce, 65 Steak, New England Style, 66 Stewed (Salt), 64 Crab Croquettes, 71 Pie, 71 Crabs, Baked, 70 Deviled, 71 Scalloped, 61 Soft Shell, 71 Fried, 51 Eels, Fried, 56 Fritters, 65 Frogs, Fried, 80 Stewed, 80 Halibut, Baked, 58 Boiled, 57 Broiled, 58 Fried. No. 1, 57 Fried. No. 2, 57 Steamed, 57 Fish in White Sauce, 63 Lobsters Boiled, 68 Lobster a la Newburg, 70 Croquettes, 69 Deviled, 69 Patties, 70 Scalloped, 69 Mackerel, Baked (Salt), 60 Boiled (Fresh), 61 Boiled (Salt), 60 Broiled (Spanish), 60 Fried (Salt), 61 Mayonnaise, 62 Oyster Fritters, 75 Patties, 75 Pie (Boston), 76 Pies, Small, 78 Pot Pie, 76 Oysters, 72 Broiled, 73 Fried, 72 Fried in Batter, 72 Fried (Boston), 73 Fricasseed, 77 Mock, 77 Pan. No. 1, 74 Pan. No. 2, 74 Plain Stew, 73 Roast (Fulton Market), 76 Roast in Shell. No. 1, 73 Roast. No. 2, 74 Scalloped, 76 Soup, 78 Steamed, 74 Steamed in Shell, 74 Stew (Dry), 73 Stewed in Cream, 72 Pan, 51 Pickerel, Baked, 51 Pie, 54 Potted, 63 Potted (Fresh), 61 Salmon and Caper Sauce, 52 Boiled, 52 Broiled, 52 Broiled (Salt), 53 Croquettes, 66 Fricassee, 53 Fried (Fresh), 52 Patties, 54 Pickled, 53 Smoked, 53 Scalloped, 64 Scallops, 79 Shad, Baked, 55 Broiled, 55 Roe, To Cook, 55 Sheepshead, with Drawn Butter, 56 Smelts, Baked, 59 Fried, 58 Steamed, 54 Sturgeon, Fresh Steak Marinade, 62 Terrapin, Stewed, 68 Stew, 67 Stew, with Cream, 67 Trout, Brook, Fried, 58 Salmon, Baked, 59 Turtle or Terrapin Stew, 67 White, Baked, 59 Bordeaux Sauce, 59 Boiled, 59

FRENCH WORDS IN COOKING, 587

GAME AND POULTRY, 81

HEALTH SUGGESTIONS, 521 Bleeding at the Nose, 532 Burns and Scalds, 528 Camphorated Oil, 535 Colds and Hoarseness, 525 Compound Cathartic Elixir, 536 Cough Syrup, 527 Croup, 528 Diarrhoea, 530 Diphtheria, 525 Eye Washes, 533 Fainting, 534 For Constipation, 530 Severe Sprains, 535 Toothache, 527 Gravel, 529 Grandmother's Cough Syrup, 536 Eye Wash, 537 Family Spring Bitters, 537 Universal Liniment, 536 Growing Pains Cured, 525 Hints in Regard to Health, 538 Hoarseness and Colds, 525 How Colds are Caught, 521 To Keep Well, 525 Use Hot Water, 524 Hunters' Pills, 537 Leanness, 527 Liniment for Chilblains, 535 Medicinal Food, 540 Molasses Posset, 526 Recipe for Felons, 531 Regulation in Diet, 523 Relief from Asthma, 531 Remedy for Lockjaw, 532 Sore Throat, 529 Sun Stroke, 534 Swaim's Vermifuge, 534 "The Sun's" Cholera Mixture, 535 To Cure the Sting of Bee or Wasp, 527 Cure Earache, 527 Toothache, For, 527 To Stop the Flow of Blood, 529 Take Cinders from the Eye, 533 Remove Warts, 534 Vermifuge, Swaim's, 534 Water, 523 Whooping Cough, 530

HOUSEKEEPERS' TIME TABLE, 542

ICE-CREAMS AND ICES, 376 Cream, Fruit, 378 Frozen Fruits, 379 Peaches, 379 Ice, Almond, 380 Currant, 380 Lemon, 379 Orange Water, 380 Ice-Cream, 376 Chocolate. No. 1, 377 Chocolate. No. 2, 377 Cocoanut, 377 Custard, 377 Fruit, 376 Pure, 376 Strawberry, 378 Tutti Frutti 378 Without a Freezer, 378 Sherbet, Pineapple, 380 Raspberry, 380

JELLIES AND PRESERVES, 423

MEATS, 107 Beef a la Mode, 113 Brisket of, Stewed, 120 Cold Roast, Warmed. No. 1, 122 Cold Roast, Warmed. No. 2, 122 Croquettes. No. 1, 121 Croquettes. No. 2, 121 Corned or Salted (Red), 116 Corned, To Boil, 118 Dried, 116 Dried, with Cream, 121 Flank of, to Collar, 115 Frizzled, 118 Hash. No. 1, 123 Hash. No. 2, 123 Heart, Stewed, 124 Heart, To Roast, 124 Kidney, Stewed, 124 Liver, Fried, 119 Pot Roast (Old Style), 112 Pressed, 119 Roast, 109 Pie, Roast, 117 Pie, Roast, with Potato Crust, 116 Spiced, Excellent, 112 Spiced, Relish, 119 Beefsteak. No. 1, 110 No. 2, 111 and Onions, 111 and Oysters, 111 Flank, 118 Hamburger, 123 Pie, 117 Rolls, 115 Smothered, 114 Stewed with Oysters, 114 To Fry, 111 Beef-stew, French, 119 Beef, Tenderloin of, 113 To Clarify Drippings of, 126 Tongue, Boiled, 124 Tongue, Spiced, 125 To Pot, 120 Brain Cutlets, 133 Calf's Head, Baked, 132 Head, Boiled, 133 Head Cheese, 133 Liver and Bacon, 134 Meat and Potato Croquettes, 121 Cold, and Potatoes, Baked, 122 Thawing Frozen, Etc., 109 To Keep from Flies, 109 Sweetbreads, 135 Baked, 135 Croquettes of, 135 Fricasseed, 136 Fried, 135 Tripe, Fricasseed, 126 Lyonnaise, 126 To Boil, 125 To Fry, 125 Veal, Braised, 132 Cheese, 129 Chops, Fried (Plain), 128 Collops, 128 Croquettes, 129 Cutlets, Broiled (Fine), 129 Cutlets, Fried, 128 Fillet of, Roast, 127 Fillet of, Boiled, 127 for Lunch 131 Loaf 131 Loin of, Roast 126 Olives, 129 Patties, 132 Pie, 130 Pot Pie, 130 Pudding, 127 Stew, 131 Yorkshire Pudding, For Veal, 110 LAMB AND MUTTON, 136 Lamb, Croquettes of Odds and Ends of, 144 Fore-Quarter of, To Broil, 143 Pressed, 143 Quarter of, Roasted, 142 Stew, 143 Sweetbreads and Tomato Sauce, 142 Mutton, Boned Leg of, Roasted, 136 Chops and Potatoes, Baked, 140 Broiled, 139 Fried. No. 1, 139 Fried. No. 2, 139 Cutlets (Baked), 140 Hashed, 138 Irish Stew, 141 Leg of, a la Venison, 138 Leg of, Boiled, 137 Leg of, Braised, 137 Leg of, Steamed, 138 Pudding, 141 Roast, 136 Scalloped, and Tomatoes, 142 Scrambled, 141 Muttonettes, 140 PORK, 144 Bacon and Eggs, Cold, 150 To Cure English, 155 Cheese, Head, 154 Ham and Eggs, Fried, 150 Boiled, 151 Broiled, 152 Potted, 152 To Bake a (Corned), 151 Hams and Bacon, To Cure, 154 and Fish, To Smoke at Home, 154 Head Cheese, 154 Lard, To Try Out, 155 Pig, Roast, 145 Pigs' Feet, Pickled, 151 Pork and Beans, Baked, 149 and Beans (Boston Style), 149 Chops and Fried Apples, 147 Chops, Fried, 148 Cutlets, 147 Fresh, Pot Pie, 146 Leg of, Boiled, 146 Leg of, Roast, 145 Loin of, Roast, 145 Pie, 148 Pot Pie, 148 Salt, Fried, 149 Salt, Grilled, 149 Spare Rib of, Roasted, 146 Tenderloins, 147 Roast Pig, 145 Sausage, Bologna (Cooked), 152 Sausages, Country Pork, 153 To Fry, 153 Scrappel, 150

MEASURES AND WEIGHTS, 603

MENUS FOR BREAKFAST, LUNCHEON AND DINNER, 478 January, 478 February, 480 March, 482 April, 484 May, 486 June, 488 July, 490 August, 493 September, 494 October, 496 November, 498 December, 500

MENUS, SPECIAL, 503

MISCELLANEOUS RECIPES, 543 Ammonia, Uses of, 543 Cement, Cracks in Floors, 559 for Acids, 560 for China and Glass, 556 Cider, To Keep, 561 Cleaning Jewelry, For, 551 Oil Cloth, For, 547 Sinks, For, 557 Crape, To Renew Old, 551 Family Glue, 559 Feathers, To Wash, 549 Flannels, To Wash, 546 Fluid, Washing, 562 Furniture Cream, 559 How to Freshen up Furs, 550 Garments, To Wash Colored, 553 Gloves, To Clean Kid, 551 Glue, 559 Family, 559 Hard Soap (Washing) 562 Incombustible Dresses, 550 Insects and Vermin, 544 Indelible Ink, To Remove, 560 Lace, To Clean Black. No. 1, 547 To Clean Black. No. 2, 548 To Wash White. No. 1, 548 To Wash White Thread. No. 2, 548 Leather, A Polish for, 561 Machine Grease, To Take Out, 546 Management of Stoves, 557 Marble, To Remove Stains from, 552 Moths in Carpets, 545 Mucilage, Postage Stamp, 559 Novel Dress Mending, 550 Oil Cloth Cleaning, 547 Stains in Silk and Other Fabrics, 554 Old Style Family Soft Soap, 563 Paper Hangers' Paste, 553 Paste for Scrap Books, Etc, 560 Polish for Ladies' Kid Shoes, 560 for Leather, 561 Shirts, to Starch, Fold and Iron, 547 Silks or Ribbons, to Clean, 549 To Clean Black Dress, 549 Silver Plate, To Clean, 552 Starch Polish, 551 Soap for Washing Without Rubbing, 563 Hard (Washing), 562 Old Style Family, 563 Soft, To Make Without Cooking, 563 Stoves, Management of, 557 The Marking System, 553 To Bleach Cotton Cloth, 561 To Cement Cracks in Floors, 559 To Clean Black Lace, 547 To Clean Black Dress Silks, 549 To Clean Kid Gloves, 551 To Clean Silks and Ribbons, 549 To Clean Silver Plate, 552 To Destroy Insects and Vermin, 544 To Keep Cider, 561 To Make a Paste to Fasten Labels, 558 To Raise the Pile on Velvet, 551 To Remove Indelible Ink, 560 To Remove Ink from Carpets, 558 To Remove Stains and Spots, 554 To Remove Stains from Marble, 552 To Renew Old Crape, 551 To Soften Water, 562 To Starch, Fold and Iron Shirts, 547 To Take Out Machine Grease, 546 To Take Rust Out of Steel, 558 To Whiten Walls, 552 Uses of Ammonia, 543 Velvet, to Raise the Pile on, 551 Walls, to Whiten, 552 Washing Fluid, 562

MODES OF FRYING, 48

OMELETS AND EGGS, 225

PASTRY, PIES AND TARTS, 320 Crust, Potato, 324 Chess Cakes, 343 General Remarks, 320 How to Make a Pie, 321 Icing Pastry, 321 Maids of Honor, 342 Meat for Mince Pies (Cooked), 337 Mince Meat, Mock, Without Meat, 338 Patties or Shells for Tarts, 325 Pie, Apple, Green, 326 Apple and Peach Meringue, 327 Apple Custard. No. 1, 326 Apple Custard. No. 2, 326 Apple Custard. No. 3, 327 Apple Custard. No. 4, 327 Apple, Irish, 327 Apple, Mock, 327 Apricot Meringue, 332 Berry, Ripe, 335 Blackberry, 333 Cocoanut. No. 1, 328 Cocoanut. No. 2, 328 Cherry, 332 Cranberry, 335 Cranberry Tart, 335 Cream, 330 Cream, Boston, 331 Cream, Mock, 331 Cream, Whipped, 331 Currant. No. 1, 332 Currant, Ripe. No. 2, 333 Custard, 331 Custard, Bakers', 330 Custard, Chocolate. No. 1, 328 Custard, Chocolate. No. 2, 328 Custard, Fruit, 332 Dried Fruit, 335 Fruit, German, 342 Gooseberry, 336 Grape, 334 Huckleberry, 333 Jelly and Preserved Fruit, 335 Lemon. No. 1 (Superior), 328 Lemon. No. 2, 329 Lemon. No. 3, 329 Lemon. No. 4, 329 Lemon, Raisin, 333 Mince. No. 1, 338 Mince. No. 2, 338 Molasses, 333 Orange, 330 Peach, 335 Pineapple, 334 Plum or Damson, 334 Pumpkin. No. 1, 336 Pumpkin. No. 2, 336 Pumpkin, Without Eggs, 337 Rhubarb, 333 Rhubarb (Cooked), 334 Ripe Berry, 335 Squash, 337 Sweet Potato, 337 Tomato, Green, 332 Pie Crust, Plain, 324 To Make Flaky, 325 Rule for Undercrust, 324 Puff Paste, Fine, 322 for Pies, 322 of Suet, 324 Soyer's Recipe for, 323 Pumpkin or Squash for Pies, Stewed, 336 Baked, 336 Tartlets. No. 1, 325 No. 2, 325 Lemon. No. 1, 339 Lemon. No. 2, 340 Meringue Custard, 340 Orange, 340 Plum Custard, 339 Tarts, 326 Apple, 342 Berry, 341 Chocolate, 341 Cocoanut, 341 Cream, 343 Gooseberry, Green, 341 Jam, Open, 343 Strawberry Cream, 341 Turnover, Fruit, Suitable for Picnics, 339

POULTRY AND GAME, 81 Chicken, Boiled, 87 Breaded, 92 Broiled, 89 Broiled on Toast, 93 Croquettes. No. 1, 90 Croquettes. No. 2, 91 Croquettes, To Fry, 91 Curry, 93 Dressed as Terrapin, 95 Fricassee, 87 Fried, 90 Fried a la Italienne, 90 Lunch for Traveling, 91 Macaroni and, 96 Patties, 88 Pickled, 88 Pie, 89 Pot Pie. No. 1, 94 Pot Pie. No. 2, 94 Potted, 92 Pressed, 91 Pudding, 96 Rissoles of, 88 Roast, 86 Roley Poley, 95 Scalloped, 92 Steamed, 87 Stewed (Whole Spring), 87 Stewed with Biscuit, 95 Turnovers, 95 Dressing or Stuffing for Fowls, 83 Oyster, 83 Duck, Braised, 97 Canvas Back, 99 Duck Pie, 98 Roast (Tame), 96 Roast (Wild), 98 Stewed, 97 Warmed Up, 98 Wild, 98 Game Pie, 101 Salmi of, 103 Goose, Roast, 86 Grouse, To Roast, Etc., 101 Hare, Roast, 102 Partridges, To Roast, Etc., 101 Pigeon Pie, 99 Pigeons, Broiled, or Squabs, 100 Roast, 99 Stewed, 99 Quail, To Roast, 101 To Roast, Etc., 101 Rabbit, Broiled, 103 Fricassee, 102 Fried, 103 Pie, 103 Roast, 103 Reed Birds, 100 Salmi of Game, 103 Snipe, 100 Snow Birds, 102 Squab Pot Pie, 100 Squirrels, 102 Turkey, Boned, 85 Boiled, 84 Hashed, 85 Roast, 82 Scallop, 84 Warmed Over, 85 Venison, Baked Saddle of, 105 Steak, Broiled, 104 Steak, Fried, 106 Hashed, 106 Pie or Pastry, 105 Roast Haunch of, 104 Woodcock, Roasted, 100

PRESERVES, JELLIES, ETC, 423 A New Way of Keeping Fruit, 436 Brandied Peaches or Pears, 436 General Remarks, 423 Jam, Gooseberry, 435 Raspberry, 436 Strawberry, 435 Jellies, Fruit, 431 Jelly, Apple, 433 Crab Apple, 434 Currant, 431 Currant (New Method), 432 Grape, 433 Orange, Florida, 433 Peach, 434 Quince, 432 Raspberry, 432 Macedoines, 436 Marmalade, Lemon, 435 Orange, 434 Orange Syrup, 434 Pineapple Preserves, 427 Preserved Apples (Whole), 426 Preserved Cherries, 424 Cranberries, 424 Egg Plums, 425 Peaches, 426 Pears, 427 Pumpkins, 429 Quinces, 427 Strawberries, 425 Tomatoes (Green), 426 Preserving Fruit, (New Mode), 429 (New Method of), 430 Raisins (A French Marmalade), 435 To Preserve and Dry Green Gages, 428 Berries Whole (Excellent), 425 Fruit Without Sugar, 430 Water Melon and Citron Rind, 428

PUDDINGS AND DUMPLINGS, 381 A Royal Dessert, 416 Batter, Common, 386 Berry Rolls, Baked, 414 Cobbler, Peach, 413 Currants, To Clean, 383 Dumplings, Apple, 384 Apple (Boiled), 385 Lemon, 386 Oxford, 385 Preserve, 385 Rice, Boiled (Custard Sauce), 384 Suet. No. 1, 385 Suet. No. 2, 386 General Remarks, 381 Geneva Wafers, 414 Huckleberries with Crackers and Cream, 416 Pudding, Almond, 386 Almond. No. 1, 390 Almond. No. 2, 390 Apple and Brown Bread, 388 Apple, Baked, 386 Apple, Boiled, 387 Apple Custard, 391 Apple Puff, 389 Apple Roley Poley, 411 Apple Sago, 401 Apple Tapioca, 388 Banana, 412 Batter, Baked, 390 Batter, Boiled, 390 Berry, Cold, 388 Bird's Nest, 387 Blackberry and Whortleberry, 409 Bread and Butter. No. 1, 387 Bread and Butter. No. 2, 387 Bread, Baked Plain, 389 Bread, Boiled, 389 Bread (Superior), 389 Cabinet, 398 Cherry, 396 Cherry, Boiled or Steamed, 396 Chocolate. No. 1, 401 Chocolate. No. 2, 402 Chocolate. No. 3, 402 Chocolate. No. 4, 402 Christmas Plum, by Measure, 397 Cocoanut. No. 1 (French), 395 Cocoanut. No. 2, 396 Cocoanut. No. 3, 396 Cold Fruit, 392 Corn Meal, 404 Corn Meal, Apple, 404 Corn Meal, Baked Without Eggs, 393 Corn Meal, Baked with Eggs, 394 Corn Meal, Boiled, 394 Corn Meal, Boiled Without Eggs, 394 Corn Meal, Fruit, 404 Corn Meal Puffs, 395 Corn Starch, 392 Cottage, 305 Cracker, 393 Cranberry, Baked, 398 Cream, 392 Cream Meringue, 392 Cuban, 393 Currant, Boiled, 410 Custard, 391 Custard. No. 1, 391 Custard. No. 2, 391 Custard Apple, 391 Delmonico, 406 English Plum (The Genuine), 396 Fig, 404 Fruit, 405 Fruit, 409 Fruit, Cold, 392 Fruit, Puff, 411 Fruit, Rice, 407 Graham, 412 Green Corn, 414 Hominy, 413 Huckleberry, Baked, 409 Indian, Delicate, 395 Jelly, 415 Lemon, 400 Lemon, Baked (Queen of Puddings), 399 Lemon, Boiled, 400 Lemon, Cold, 400 Minute. No. 1, 414 Minute. No. 2, 415 Nantucket, 406 Orange. No. 1, 399 Orange. No. 2, 399 Orange Roley Poley, 411 Peach, Dried, 412 Peach, Pear and Apple, 403 Pie Plant or Rhubarb, 405 Pineapple, 410 Plum, English (The Genuine), 396 Plum, Baked, 397 Plum, Without Eggs, 398 Prune, 409 Quick, 416 Raspberry, 403 Ready, 416 Rhubarb or Pie Plant, 405 Rice, Boiled. No. 1, 408 Rice, Boiled. No. 2, 408 Rice, Fruit, 408 Rice (Fine), 407 Rice (Plain), 406 Rice, Lemon, 407 Rice, Meringue, 407 Rice, Snow Balls, 408 Rice, Without Eggs, 407 Roley Poley (Apple), 411 Roley Poley (Orange), 411 Sago, Apple, 401 Sago, Plain, 401 Sago, Royal, 401 Saucer, 406 Snow, 405 Sponge Cake. No. 1, 411 Sponge Cake. No. 2, 412 Strawberry Tapioca, 403 Suet, Plain, 413 Suet, Plum, 413 Sunderland, 415 Sweet Potato, 410 Tapioca, 403 Tapioca, Apple, 388 Toast, 406 Transparent, 410 Whortleberry and Blackberry, 409 Puffets, Apple, Boiled, 386 Royal Dessert, A, 416 To Chop Suet, 383 Stone Raisins, 383

SANDWICHES, 236 Cheese, 237 Chicken, 236 Egg, 237 Ham, 236 Plain, 236 Mushroom, 237 Sardine, 236 Water Cress, 237

SAUCES AND DRESSINGS FOR MEATS, 156 Butter, Drawn, 156 To Brown, 164 Cocoanut Prepared (For Pies, Puddings, Etc.), 165 Curry Powder, 164 Sauce, 164 Flour, To Brown, 164 Herbs for Winter, 166 Meats and Their Accompaniments, 166 Mustard, French, 165 To Make, 164 Omelet, Apple, 163 Pepper, Kitchen, 165 Sauce, Apple, 162 Apple, Cider, 162 Apple, Old-fashioned, 162 Bechamel, 160 Bread, 159 Brown, 161 Brown, Sharp, 160 Caper, 158 Celery, 158 Chili, 159 Cranberry, 163 Curry, 164 Egg or White, 156 Fish. No. 1, 158 Fish. No. 2, 158 for Boiled Cod, 157 for Salmon and Other Fish, 157 Hollandaise, 161 Jelly, Currant, 161 Lobster, 157 Maitre d'Hotel, 160 Mint, 160 Mushroom, 161 Onion, 159 Oyster, 157 Tartare, 156 Tomato, 159 Wine, for Game, 160 Spices, 165 Vegetables Appropriate to Different Dishes, 167 for Breakfast, 168 Vinegar, Cucumber, 163 Flavored, 163 Warm Dishes for Breakfast, 167 SALADS, 168 Celery, Undressed, 175 Cucumbers, to Dress Raw, 175 Dressing, Cream Salad. No. 1, 170 Cream Salad. No. 2, 170 for Cold Slaw (Cabbage Salad), 169 Mayonnaise, 169 Salad, French, 170 Endive, 174 Horse-radish, 176 Lettuce, 176 Peppergrass and Cress, 176 Radishes, 175 Salad, Bean, 175 Cabbage or Cold Slaw, 169 Celery, 174 Chicken, 171 Crab, 173 Dutch, 172 Fish, 172 Ham, 172 Lettuce, 174 Lobster. No. 1, 171 Lobster. No. 2, 171 Oyster, 172 Potato, Cold, 175 Potato, Hot, 174 Summer, Mixed, 170 Tomato, 174 Slaw, Cold, 173 Cold, Dressing for, 169 Cold, Plain, 173 Hot, 173 CATSUPS, 176 Catsup, Apple, 178 Cucumber, 178 Currant, 178 Gooseberry, 178 Mushroom, 178 Oyster, 177 Tomato. No. 1, 176 Tomato. No. 2, 176 Tomato, Green, 177 Walnut, 177 Vinegar, Celery, 179 Spiced, 179 Chocolate. (See BEVERAGES) Cocoa. (See BEVERAGES) Coffee. (See BEVERAGES) PICKLES, 179 General Remarks, 179 Green Pepper Mangoes, 183 Piccalili, 186 Pickle, An Ornamental, 186 East India, 187 Pear, 189 Sweet, for Fruit, 188 Watermelon, 188 Pickled Butternuts and Walnuts, 188 Cabbage (Purple), 182 Cabbage (White), 182 Cauliflower, 183 Cherries, 190 Eggs, 186 Green Peppers, 183 Mangoes, 184 Mushrooms, 182 Onions, 184 Oysters, 185 Pickles, Blue Berry, 187 Chow Chow (Superior English Recipe), 183 Cucumber, 180 Cucumber, for Winter Use, 180 Cucumber, Ripe, 185 Cucumber, Sliced, 180 Cucumber, Sweet, Ripe, 186 East India, 187 Green Tomato (Sour), 181 Green Tomato (Sweet), 181 Mixed, 187 Spiced Currants, 189 Grapes, 190 Plums, 189 SAUCES FOR PUDDINGS, 417 Brandy, Cold, 417 Liquid, 418 or Wine. No. 1, 417 or Wine. No. 2, 417 Caramel, 419 Cream, Cold, 419 Warm, 419 Custard, 420 Fruit, 421 Grandmother's, 418 Hard, Plain, Cold, 420 Jelly, 421 Lemon, 418 (Cold), 419 Brandy for Cakes and Puddings, 422 Cream (Hot), 418 Milk, 420 or Cream, 421 Old Style, 420 Orange Cream (Hot), 419 (Cold), 419 Plain, A Good, 420 Plum Pudding, Superior, 418 Rose Brandy for Cakes and Puddings, 423 Sugar, 418 Sweet Common, 421 Syrup for Fruit, 421 Wine, Rich, 417

SEASONABLE FOODS, VARIETIES OF, 473

SICK, COOKING FOR THE, 510 Acid Drinks, 519 Apples, Baked, 515 A Remedy for Boils, 520 Arrowroot Blanc Mange, 512 Milk Porridge, 512 Wine Jelly, 514 Baked Apples, 515 Beefsteak and Mutton Chops, 510 Beef Tea, 511 Blackberry Cordial, 518 Blanc Mange, Arrowroot, 512 Irish Moss, 515 Boiled Rice, 514 Boils, Remedy for, 520 Bread Panada, 517 Broth, Veal or Mutton, 511 Clam, 516 Chicken, 511 Chicken Jelly, 514 Broth, 511 Clam Broth, 516 Codfish, Milk or Cream, 516 Corn Meal Gruel, 512 Cracker Panada, 517 Cup Pudding, 515 Pudding, Tapioca, 515 Custard, 516 Cure for Ringworms, 520 Draughts for the Feet, 519 Egg Gruel, 512 Toast, 515 Flax Seed Tea, 513 Seed Lemonade, 513 For Children Teething, 518 General Remarks, 510 Gruel, Corn Meal, 512 Egg, 512 Oat Meal, 511 Hominy, 514 Irish Moss Blanc Mange, 515 Jelly Arrowroot Wine, 514 Chicken, 514 Mulled, 516 Sago, 514 Tapioca, 513 Linseed Tea, 518 Milk Porridge, 512 or Cream Codfish, 516 Milk Toast, Plain, 517 Mulled Jelly, 516 Mutton Chops and Beefsteak, 510 or Veal Broth, 511 Oat Meal Gruel, 511 Oyster Toast, 516 Panada, Bread, 517 Cracker, 517 Porridge Milk, 512 Arrowroot, Milk, 512 Poultices, 519 Powders for Children, 518 Pudding, Cup, 515 Cup, Tapioca, 515 Rice, Boiled, 514 Ringworms, Cure for, 520 Sago Jelly, 514 Soft Toast, 515 Slippery Elm Tea, 517 Elm Bark Tea, 513 Tamarind Water, 513 Tapioca Jelly, 513 Tea, Beef, 511 Flax Seed, 513 Linseed, 518 Slippery Elm, 517 Slippery Elm Bark, 513 Toast, Water, or Crust Coffee, 517 Milk, Plain, 517 Egg, 515 Oyster, 516 Soft, 515 Veal or Mutton Broth, 511

SMALL POINTS ON TABLE ETIQUETTE, 595

SOUPS, 27 Asparagus, Cream of, 36 Bean (Dried), 36 Beef, 31 Calf's Head or Mock Turtle, 39 Chicken Cream, 34 Consomme, 33 Corn, 35 Game, 32 Gumbo or Okra, 41 Herbs and Vegetables Used in, 29 Julienne, 33 Macaroni, 40 Mullagatawny, 38 Mutton Broth (Scotch), 32 Okra or Gumbo, 41 Ox Tail, 34 Pea (Green), 36 Split, 35 Pepper Pot (Philadelphia), 37 Plain, Economical, 34 Spinach, Cream of, 34 Squirrel, 37 Stock, 30 White, 31 To Clarify, 31 Tapioca Cream, 41 Tomato. No. 1, 38 No. 2, 38 No. 3, 38 Turkey, 40 Turtle, Mock, 39 Green, 40 from Beans, 37 Veal (Excellent), 32

SOUPS WITHOUT MEATS, 41

Celery, 43 Clam, Plain and French, 47 Croutons for, 45 Dumpling, Egg for, 44 Suet for, 44 Egg Balls for, 44 Fish, 45 Force Meat Balls for, 43 (Soyer's Recipe), 44 Lobster or Bisque, 46 Noodles for, 43 Onion, 41 Oyster Soup. No. 1, 46 No. 2, 46 Pea, 43 Potato (Irish), 43 Stock, Fish, 45 Vegetable, Spring, 42 Winter, 42 Vermicelli, 42 White (Swiss), 42

TABLE ETIQUETTE, SMALL POINTS ON, 595

TOILET RECIPES, ITEMS, ETC., 577

Antidotes for Poisons, 585 Bad Breath, 582 Bandoline, 580 Barbers' Shampoo Mixture, 583 Bay Rum, 577 Burnett's Celebrated Powder for the Face, 580 Camphor Ice, 583 Cold Cream, 578 Cologne Water (Superior), 577 Complexion Wash, 580 Cream of Lilies, 578 of Roses, 578 Cure for Pimples, 581 Dye for White or Light Eye-brows, 579 For Dandruff, 578 Hair Invigorator, 578 Wash, 579 How to Keep Brushes Clean, 583 Jockey Club Bouquet Cologne, 577 Lavender Water, 577 Lip Salve, 578 Macassar Oil for the Hair, 578 Odoriferous or Sweet Scenting Bags, 583 Ox-marrow Pomade, 579 Pearl Smelling Salts, 582 Tooth Powder, 582 Phalon's Instantaneous Hair Dye 579 Pimples, Cure for, 581 Razor-strop Paste, 583 Removing Tartar from the Teeth, 582 Rose-water, 577 Shaving Compound, 583 Toilet or Face Powder, 580 Items, 584 Toilet Soap, 585 To Increase the Hair in the Brows, 580 Remove Freckles, 581 Remove Moth Patches, 581

VEGETABLES, 191 Asparagus, 210 with Eggs, 211 Beans, Lima and Kidney, 209 String, 208 Beets, Baked, 210 Boiled, 210 Stewed, 210 Cabbage, Boiled, 200 French Way of Cooking, 201 Fried, 201 Ladies', 201 Sourcrout, 202 Steamed, 201 with Cream, 200 Carrots, Mashed, 214 Stewed, 213 Cauliflower, 200 Fried, 200 Celery, 209 Corn, Boiled, Green, 206 Fried, 207 Pudding, 207 Roasted (Green), 207 Stewed, 207 Succotash, 208 Cucumbers, a la Creme, 206 Fried, 206 Cymblings, or Squashes, 211 Egg Plant, Fried, 208 Stuffed, 208 Endive, Stewed, 214 General Remarks, 191 Greens, 213 Mushrooms, Baked, 214 Canned, 215 for Winter Use, 215 Stewed, 215 Okra, 210 Onions, Baked, 199 Boiled, 198 Fried, 199 Scalloped, 199 Stewed, 199 Oyster Plant or Salsify Fried, 209 Stewed, 209 Parsnips, Boiled, 203 Creamed, 204 Fried, 203 Fritters, 203 Stewed, 203 Peas, Green, 211 Stewed, 211 Potato Croquettes. No. 1, 196 Croquettes. No. 2, 196 Fillets, 196 Puffs, 193 Snow, 194 Potatoes, a la Creme, 193 a la Delmonico, 197 Baked, 197 Browned, 192 Browned—With Roast. No. 1, 197 Browned—With Roast. No. 2, 198 Crisp, 195 Favorite, Warmed, 195 Fried, with Eggs, 197 Hasty Cooked, 195 Lyonnaise, 196 Mashed, 192 Mashed, Warmed Over, 193 New, and Cream, 193 New, To Boil, 192 Raw, Fried, 194 Saratoga Chips, 193 Scalloped (Kentucky Style), 194 Steamed, 194 Sweet, 198 Sweet, Baked, 198 Pumpkin, Stewed, 214 Rice, To Boil, 202 Salsify, Fried, 209 or Oyster Plant, Stewed, 209

Sourcrout, 202 Spinach, 212 Squashes or Gymblings, 211 Squash, Winter, Baked, 212 Winter, Boiled, 212 String Beans, 208 Succotash, 208 Tomatoes, Baked (Plain), 205 Broiled and Fried, 205 Fried and Broiled, 205 Scalloped, 204 Scrambled, 206 Stewed, 204 Stuffed, Baked, 204 To Peel, 204 Raw, To Prepare, 205 Truffles, 216 (Italian Style of Dressing), 216 Au Naturel, 216 Turnips, 214 Vegetable Hash, 212

MACARONI, 216 Macaroni, a la Creme, 217 a la Italienne, 216 and Cheese, 217 and Tomato Sauce, 218 Timbale of, 217

THE END