Stewed Beans.—Soak a pint of dried beans, (cost six cents,) over night in cold water; put them to boil in a quart of cold water with one ounce of drippings, a level tablespoonful of salt, and quarter of a teaspoonful of pepper, and boil them gently for two hours. Then drain them, put them into a sauce pan with one ounce of butter and a tablespoonful of chopped parsley, and after heating them through, serve them at once. The drippings, butter, and seasoning, will not cost more than four cents, and the whole dish can be made for ten.

Fried Beans.—Proceed as above, omitting the parsley, and letting the butter get hot in a frying pan, before putting the beans in; fry them a little, stirring them so that they will brown equally, and then serve them. The dish will cost ten cents.

Beans and Bacon.—Soak a pint of dried beans, (cost six cents,) over night in cold water; put them over the fire in one quart of cold water, with quarter of a pound of bacon, (cost three cents,) and boil them gently for about two hours; then stir in two tablespoonfuls of flour mixed smooth with a little cold water, season to taste with pepper, salt, and if you like it a little chopped onion, and let them stew gently for about ten minutes; they will then be ready to serve. The dish will cost ten cents.

Lentils.—Lentils have been used for food in older countries for a long time, and it is quite necessary that we should become acquainted with their merits if we want to save; I give a lentil soup, and some excellent directions for cooking this invaluable food. One quart of lentils when cooked will make four pounds of hearty food. There are two varieties in market; the small flat brown seed, called lentils a la reine; and a larger kind, about the size of peas, and of a greenish color; both sorts are equally well flavored and nutritious; they cost ten cents a pound, and can be bought at general groceries. The seed of the lentil tare, commonly cultivated in France and Germany as an article of food, ranks nearly as high as meat as a valuable food, being capable of sustaining life and vigor for a long time; this vegetable is gradually becoming known in this country, from the use of it by our French and German citizens; and from its nutritive value it deserves to rank as high as our favorite New England Beans.

Lentils boiled plain.—Wash one pound, or one full pint of lentils, (cost ten cents,) well in cold water, put them over the fire, in three quarts of cold water with one ounce of drippings, one tablespoonful of salt, and a saltspoonful of pepper, (cost about one cent,) and boil slowly until tender, that is about three hours; drain off the little water which remains, add to the lentils one ounce of butter, a tablespoonful of chopped parsley, a teaspoonful of sugar, and a little more salt and pepper if required, (cost about three cents,) and serve them hot. Always save the water in which they are boiled; with the addition of a little thickening and seasoning, it makes a very nourishing soup.

Stewed Lentils.—Put a pint of plain boiled lentils into a sauce pan, cover them with any kind of pot-liquor, add one ounce of chopped onion, two ounces of drippings, quarter of an ounce of chopped parsley, and stew gently for twenty minutes; serve hot. This dish costs about ten cents.

Fried Lentils.—Fry one ounce of chopped onion brown in two ounces of drippings, add one pint of plain boiled lentils, see if they are properly seasoned, and brown them well; serve hot. This dish costs about ten cents, and is very good, and as nutritious as meat.

Maize, or Indian Corn Meal.—This native product is a strong and nutritious food, and very economical; in addition to the ordinary hasty-pudding, or mush, it can be cooked with a little pot-liquor, meat, or cheese, so as to be both good and wholesome. Below are some excellent receipts for cooking it.

Polenta.—Boil one pound of yellow Indian meal, (cost four cents,) for half an hour, in two quarts of pot-liquor or boiling water, salted to taste, with one ounce of fat, stirring it occasionally to prevent burning; then bake it for half an hour in a greased baking dish, and serve it either hot, or, when cold, slice it and fry it in smoking hot fat. This favorite Italian dish is closely allied to the hasty-pudding of New England, and the mush of the South. It costs five cents.

Cheese Pudding.—Into two quarts of boiling water, containing two tablespoonfuls of salt, stir one pound of yellow Indian meal, (cost four cents,) and a quarter of a pound of grated cheese, (cost four cents;) boil it for twenty minutes, stirring it occasionally to prevent burning; then put it in a greased baking pan, sprinkle over the top quarter of a pound of grated cheese, (cost four cents,) and brown in a quick oven. Serve hot. If any remains, slice it cold and fry it brown. It costs twelve cents.

Hasty-Pudding.—Have boiling upon the fire two quarts of water with a level tablespoonful of salt; sprinkle in gradually one pound of Indian meal, (cost four cents,) stirring constantly to prevent lumps; and boil steadily for one hour, stirring occasionally. The secret of making good hasty-pudding is to boil it long enough to thoroughly cook it. Some persons first mix the meal with cold water until it forms a thick batter, and then stir this into the boiling water. The pudding can be eaten with a little milk, butter, or molasses, if they are desirable additions; or with some meat gravy, or melted and seasoned suet. When cold it is good sliced and fried.

Johnny Cake.—Mix one pound of Indian meal, (cost four cents,) one ounce of lard, (cost one cent,) and one teaspoonful of salt, with sufficient boiling water to make a stiff batter; put it by the tablespoonful into a greased baking pan, and bake it thoroughly. Five cents' worth makes a hearty meal, with a little butter or molasses.

Indian Cakes.—These are prepared in the same way as Johnny Cake, except that the batter is made about as thin as buckwheat cakes, and baked upon a greased griddle over the fire instead of in the oven. The most economical way of greasing the griddle is to put a small piece of fat salt pork upon a fork and rub it over the surface of the griddle after it is well heated.

Indian Bread.—Mix into one quart of boiling water enough Indian meal to make a thin batter, about a quarter of a pound, (cost one cent;) when it has cooled, stir into it one pound of wheat flour, (cost four cents,) a level tablespoonful of salt, and one gill of yeast; let it rise overnight, and then bake it in loaves.

Boiled Indian Pudding.—Dissolve a level teaspoonful of soda in one pint of sour milk, add to it one pint of molasses, (cost five cents,) quarter of a pound of chopped suet, (cost two cents,) half a pound of Indian meal, (cost two cents,) and a level teaspoonful of salt; if you have no milk use boiling water instead of it; put the pudding into a scalded pudding bag, or a pudding kettle, and this into a pot of boiling water; boil steadily for four hours, adding boiling water as the quantity decreases. The pudding when cooked may be eaten with sauce or molasses, if desired; it will cost about ten cents.

Baked Indian Pudding.—Stir into a quart of boiling milk, (cost eight cents,) quarter of a pound of Indian meal, (cost one cent,) one level teaspoonful of salt, the same of spice, and one ounce of butter, (cost two cents;) last of all add one pint of cold milk, (cost four cents,) or milk and water. Pour the pudding into an earthen dish, and bake slowly for three hours. It will cost about fifteen cents, and be very nice.

There is as much difference in the quality of Indian meal as there is in its preparation; Southern meal is undoubtedly finer than Northern, and Southern cooks are proverbial for their skill in using it. I am indebted for some of the preceding receipts to a friend in Maryland, and I advise my readers to buy Southern meal, if they can get it, and test them thoroughly. Meal that is ground by hand or water power is superior to that ground by steam, because it is less heated in the process.

Indian corn is an excellent food in temperate and warm climates; and from its abundant yield, and easy cultivation, it is one of the cheapest of cereals. It contains the nitrates, or flesh-forming properties, in an excessive degree. It is a palatable and nutritious diet whether eaten green, parched, or ground into meal.



CHAPTER VII.

CHEAP FISH AND MEAT DINNERS.

I have already spoken of the value of fish as strengthening food, and in support of what I say I need only to remind you how vigorous and healthy the inhabitants of the sea coast usually are, especially if they eat red-blooded fish. This fact, in connection with the abundance and cheapness of fish makes it an important article in the dietary of the good housekeeper.

Fish may be cooked by boiling, baking, broiling, and frying; boiling is the least economical method of cooking fish, and fish soup, or fish chowder the most saving; broiled fish wastes but little of its nutriment, but its bulk is decreased; baked fish ranks next to fish soup in point of economy.

Fish are preserved for winter use by cleaning them, rubbing them with salt, packing them in layers, and covering them with brine. An excellent way of pickling fish is to clean them, cut off the heads, tails, and fins, wash them, and then rub them well with salt and spice, pack them in layers in an earthen crock or deep dish, cover them with vinegar, and tie the jar over with buttered paper; they are then ready to bake slowly for about four hours; and will keep for three or four weeks after they are cooked.

In London, and other large English cities, where fried fish forms an important item of popular food, it is cooked with great care, and in such a manner as to retain all its nourishing qualities. It is well washed in salted water, dried on a clean cloth, cut in slices if large, dipped in a rather thin batter, made of flour, salt, pepper, and cold water, and then dropped into a pan containing plenty of fat heated until it is smoking hot, but does not boil; the pan is then taken from the fire, and by the time the fat is growing cool the fish is cooked. A novice would do best by maintaining the fat at the proper degree of heat until the fish is cooked.

The receipts which I give for fish are calculated to produce compound dishes from it, hearty enough to make the bulk of a meal.

Fish and Potato Pie.—Use any cheap fish which does not cost more than five or six cents a pound, such as cod, haddock, or blue-fish; cut two pounds of fish, (cost twelve cents,) in pieces about an inch thick and two inches long; lay them in a deep dish with a pint of cold gravy of any kind, or cold water, season with a tablespoonful each of chopped parsley and onion, and a teaspoonful of salt, pepper, and thyme, mixed together in equal quantities, and sprinkled among the fish; put it into the oven for fifteen or twenty minutes to partly cook. Put one quart of potatoes, (cost three cents,) into boiling water, and boil until soft enough to mash; mash them, season them with salt and pepper, and put them over the fish, which you must take from the oven, as a crust; return the pie again to the oven to brown the crust, and then serve it with bread and butter. Twenty-five cents will cover the cost of all, and the dinner will be a good one.

Fish Pudding.—Make a plain paste by mixing quarter of a pound of lard or sweet drippings, (cost three cents,) with half a pound of flour, (cost two cents,) a teaspoonful of salt, and just water enough to make a stiff paste; roll it out; line the edges of a deep pudding dish with it half way down; fill the dish with layers of fresh codfish cut in small pieces, using two pounds, (cost twelve cents,) season each layer with salt, pepper, chopped parsley, and chopped onions, using one tablespoonful of salt, one saltspoonful of pepper, two bay leaves, a saltspoonful of thyme, four ounces of onion, and half an ounce of parsley, (cost five cents;) fill up the dish with any cold gravy, milk, or water, cover with paste, and bake fifteen minutes in a quick oven; finish by baking half an hour in a moderate oven; serve hot.

With bread the dinner will cost twenty-five cents.

Fish and Potato Pudding.—Wash and peel one quart of potatoes, (cost three cents,) peel and slice about six ounces of onions, (cost one cent,) skin and bone two bloaters or large herrings, (cost five cents,) put all these ingredients into a baking dish in layers, seasoning them with a dessertspoonful of salt and a saltspoonful of pepper; pour over them any cold gravy you have on hand, or add two or three ounces of drippings; if you have neither of these, water will answer; bake the pudding an hour and a half; serve hot, with bread. If you use drippings or milk the entire seasoning will cost you less than five cents; and the whole dinner, which is excellent, not more than fifteen cents.

Codfish Steaks.—Two pounds of codfish, (which costs at the market from four to seven cents,) can be cut in steaks, dried well, and either dipped in flour, or thin batter of flour, salt, pepper, and water, and fried in smoking hot fat, or can be served with a quart of boiled potatoes, (cost three cents,) and plenty of bread and butter, at the rate of about twenty cents a meal.

Red Herrings with Potatoes.—Soak a dozen herrings, (cost ten cents,) in cold water for one hour; dry and skin them, split them down the back, and lay them in a pan with two ounces of drippings, two ounces of onion chopped fine, a saltspoonful of pepper, and three tablespoonfuls of vinegar, (cost two cents,) and set them in a moderate oven to brown for ten or fifteen minutes; meantime, boil one quart of potatoes, (cost three cents,) with a ring of the paring taken off, in plenty of boiling water and salt, pouring off the water as soon as they are tender, and letting them stand on the back of the fire, covered with a dry towel, for five minutes; serve them with the herrings, taking care to dish both quite hot. With bread and butter a plentiful dinner can be had for about twenty-two cents.

Cheap Meats.—Those parts of meat which are called the cheap cuts, such as the head, brains, tongue, tripe, kidneys, haslet or pluck, feet, and tail, are eaten much more frequently in Europe than in this country, and are worthy of all the use they get there; for their proportion of flesh-forming elements is large; this is especially the case with the lights or lungs, but as they are rather difficult to digest, they should be thoroughly cooked, and never eaten alone. Tripe and pigs' feet, on the contrary, are very easily digested; but on this account are not as satisfactory food as that which remains longer in the stomach; although they are both savory and cheap.

Be careful to keep all meat stews closely covered, or a great deal of the nutriment of the meat will escape in the steam.

Sheeps' Head Stew.—Thoroughly clean a sheeps' head, weighing about three pounds, (cost about ten cents,) put it over the fire with quarter of a pound of rice, (cost three cents,) two cents' worth of onions sliced, a level tablespoonful of salt, quarter of a teaspoonful of pepper, and three pints of cold water; bring it slowly to a boil, skimming it carefully, and then add five cents' worth of carrots and turnips, peeled and quartered; let all simmer gently together for two hours, being careful to remove all grease, and see if the seasoning is correct, before dishing the stew. With bread, or boiled potatoes, the meal will cost about twenty-five cents.

Oxtail Stew.—Put two jointed oxtails, (cost about ten cents,) over the fire in one quart of cold water, and scald them, to remove the strong flavor; then roll the joints in flour, season them with salt and pepper, and pack them in an earthen jar, with one onion chopped, and one quart of potatoes peeled and sliced; the vegetables and seasoning will cost about five cents; add one pint of water, put on the cover of the jar, and cement it in place with a paste of flour and water, which you must grease a little to prevent cracking; then put the jar into a moderately hot oven, and bake it about four hours. With the addition of bread and butter it makes a hearty meal, and costs about twenty-two cents.

Beef Pie.—Cut in two inch pieces two pounds of the neck of beef, (cost twelve cents,) brown them quickly in one ounce of drippings, (cost one cent,) season them with pepper and salt, put them into a pudding dish in layers with one cents' worth of chopped onion, and one quart of potatoes, (cost three cents,) peeled and sliced; add enough cold water to cover the beef and vegetables, and put over them a crust made of one pound of flour, (cost four cents,) and quarter of a pound of lard, (cost three cents,) put it for fifteen minutes into a hot oven, and then bake for an hour and a half in a moderate one. It will cost less than twenty-five cents, and be an abundant meal.

Baked Heart.—Thoroughly wash a beef's heart, (cost ten cents,) stuff it with half a loaf of stale bread, (cost two cents,) moistened with warm water and seasoned with one teaspoonful of salt, quarter of a teaspoonful each of pepper, chopped parsley and sweet herbs, an onion chopped, and one ounce of sweet drippings (cost of all these two cents;) lay it in a dripping pan with five cents' worth of parsnips scraped and washed, and bake in a moderate oven about two hours. It may be baked in an earthen jar, like the oxtail stew, and all its goodness will be saved.

Parsnips are exceedingly nutritious and cheap, but if they are not liked potatoes may be substituted for them.

The entire dinner with bread and butter will cost about twenty-five cents.

Stewed Kidneys and Potatoes.—Wash one quart of potatoes, (cost three cents,) pare off one ring from each, and put them to boil in well salted boiling water. Choose a very fresh beef's kidney, (cost fifteen cents,) cut it in thin slices, removing all the white vessels and membranes, fry it quickly for five minutes in one ounce of smoking hot drippings, (cost one cent,) season it with half a teaspoonful of salt, and quarter of a teaspoonful of pepper, a teaspoonful each of chopped parsley, onion, and vinegar; shake into it from the dredging box one tablespoonful of flour, add one pint of boiling water, and boil gently for fifteen minutes. By this time the potatoes will be done, and both dishes must be served at once, because the kidneys will grow tough and indigestible if they are cooked more than twenty minutes in all. They will make a plentiful dinner, including bread and butter, for about twenty-five cents.

Pig's Kidneys may be cooked in the same manner, and enough can be bought for ten cents to make a good sized dish.

Kidney Pudding.—Cut the kidneys, season, and stew them as above, making meantime a crust from one pound of flour, two teaspoonfulls of salt, and one of baking powder, sifted together; mix into these ingredients four ounces of finely chopped suet, (cost two cents,) make them into a paste with about one pint of cold water; use part of this to line a deep pudding dish, into which put the stewed kidneys; cover the dish with the rest of the paste, and bake it about an hour and a quarter in a regular, moderately hot oven. The pudding will cost about thirty cents.

Gammon Dumpling.—Make a plain paste of one pound of flour, (cost four cents,) one dessertspoonful of salt, and one of baking powder, quarter of a pound of finely chopped suet or scraps, (cost two cents,) and sufficient cold water to mix it to a stiff dough; roll this out about half an inch thick, spread over it half a pound of any cheap cut of bacon or ham, finely chopped, (cost six cents,) roll up the dumpling as you would a roly-poly pudding, tie it tightly in a clean cloth, and boil it in boiling water, or boiling pot-liquor, for about three hours. Do not let the pot stop boiling, or the dumpling will be heavy. Serve it hot, with one quart of plain boiled potatoes, (cost three cents.) The dinner will cost fifteen cents.

Bacon and Apple Roly-poly.—Boil a pound of bacon, (cost twelve cents,) for half an hour; then slice it thin; peel and slice three cents' worth of apples and the same quantity of onions; make a stiff dough of one pound of flour, (cost four cents,) a teaspoonful of salt, and cold water; roll it out half an inch thick; lay the bacon, apples, and onion all over it, roll it up, tie it tightly in a clean cloth, and boil it about two hours, in plenty of boiling water. Serve it with three cents' worth of boiled potatoes, or boiled cabbage. The dinner will cost twenty-five cents.

Mutton and Onions.—Choose a shoulder of mutton weighing about three pounds, which you can buy at six cents a pound; wipe it thoroughly with a damp cloth, put it into a pot half full of boiling water, with a tablespoonful of salt, and boil it gently for two hours, skimming the pot as often as any scum rises. Half an hour before it is done slice one quart of onions, (cost five cents,) boil them in a pint of boiling water for about twenty minutes, add one ounce of butter, (cost two cents,) half a pint of milk, (cost two cents,) four tablespoonfuls of flour (cost one cent,) one teaspoonful of salt, and pepper to taste. When you have put the onions over the fire, pare rings off a quart of potatoes, (cost three cents,) and boil them in well salted boiling water. Have all three dishes ready at once, and serve them together hot. Save the broth from the mutton, and the next morning boil it up once, and serve it for breakfast, with half a loaf of stale bread, toasted, and cut in dice; or boil in it for twenty minutes a quarter of a pound of rice or macaroni.

The dinner will cost you about thirty cents, and you have on hand the broth for breakfast.

Pork and Onions.—Three pounds of the neck, or spare ribs, of fresh pork, which you can buy at the packing houses for three cents a pound, can be made into a capital dinner, which will cost only about twenty cents, by following the above receipt.

Veal and Rice.—Put the scrag end of a neck of veal, which you can usually buy for ten cents, into a pot half full of boiling water, with a half tablespoonful of salt, and half a pound of bacon, or salt pork, (cost six cents,) half a pound of rice, (cost five cents,) and an onion stuck with six cloves; boil it gently for three hours, and then serve it hot, the meat in the middle of the platter, and the rice laid around it. The broth may be served for breakfast, as in the receipt for MUTTON AND ONIONS.

The dinner will cost about twenty cents.

Irish Stew.—Cut two pounds of the flank of beef, (cost fifteen cents, or less,) in pieces about two inches square, rub them well with pepper and salt; peel and slice one quart of onions, (cost five cents;) place beef and onions in a saucepan, with just enough cold water to cover them, and stew them gently for one and a half hours; then add one quart of peeled potatoes, (cost three cents,) and boil the stew until the potatoes are soft, which will be in about twenty minutes. Serve at once hot. The dish will cost twenty-three cents.

Sheep's Haslet.—Peel and slice one quart of onions, (cost five cents;) wash and slice a sheep's haslet, (cost six cents;) put two ounces of drippings, (cost two cents,) in the bottom of a dripping pan, strew the onions upon it, and lay the haslet on them, seasoning it with a teaspoonful of salt, and one of thyme, savory, allspice, and pepper, using equal parts of each; add enough water to reach halfway to the top of the meat, then cover it thickly with the crumbs from half a loaf of stale bread, and bake all together for one hour and a half, in a moderate oven. The whole dish will not cost over seventeen cents, and it is nutritious and savory. Baked Pig's Head.—Buy at a packing house half a medium sized pig's head, which you can get for three or four cents a pound, (the piece will cost about ten cents;) clean and wash it well; pare and slice one quart of onions, (cost five cents;) chop quarter of a pound of suet, (cost two cents,) and grate half a loaf of stale bread, (cost three cents;) put into a dripping pan one ounce of drippings, (cost one cent,) one gill of vinegar, (cost one cent,) then the onions, next the head, skin up, and last the bread, suet, and seasoning, well mixed, and bake in a moderate oven for about one and a half hours. The dish will cost about twenty-two cents; it is hearty and extremely nutritious.



CHAPTER VIII.

SUNDAY DINNERS.

Sunday is the workingman's festival. It is not only a day of rest from manual labor, a breathing space in his struggle for existence, an interval during which his devotional aspirations may have full exercise; it is the forerunner of a new phase of life, in which toil is laid aside for the gentler occupations of home, if he is a man of family, and for rest and relaxation in any case.

The duty of making home pleasant, which a good wife feels, is doubly felt upon the days when the bread-winner abides in it. The husband of such a wife seldom passes his Sundays in strange places: he is content to accept the day according to its recognized signification, and when it has passed he is all the more ready to begin his daily work again. Because much of the comfort of home depends upon good and economical meals, and because Sunday dinners ought to be better than those of working days, we must make Monday dinners supplementary to them; the cost of Saturday night's marketing must be divided between the two days, in order to keep within our financial margin. Good examples of this management may be found in the receipts given in this chapter for ROAST FOWL and FRIED CHICKEN, A LA MODE BEEF and MEAT PATTIES, BOILED MUTTON and KROMESKYS, and ROAST VEAL and VEAL AND HAM PATTIES. These receipts show how by the exercise of a little judgment in buying, and economy in managing food, we can have our Sunday fowl, or joint of meat, without incurring any expense unwarranted by the figures to which this little book confines us.

Roast Fowl.—You can generally buy a fowl for about a shilling a pound; it need not be tender, but it ought to be fleshy in order to furnish the basis for two meals. Choose a fowl which will cost fifty cents or less; pluck all the pin feathers, singe off the hairs with a piece of burning paper, or a little alcohol poured on a plate and lighted with a match; then wipe the fowl with a clean damp cloth, draw it carefully by slitting the skin at the back of the neck, and taking out the crop without tearing the skin of the breast; loosen the heart, liver, and lungs by introducing the fore-finger at the neck, and then draw them, with the entrails, from the vent. Unless you have broken the gall, or the entrails, in drawing the bird, do not wash it, for this greatly impairs the flavor, and partly destroys the nourishing qualities of the flesh. Twist the tips of the wings back under the shoulders; bend the legs as far up toward the breast as possible, secure the thigh bones in that position by a trussing cord or skewer; then bring the legs down, and fasten them close to the vent. Put the bird into a pot containing three quarts of boiling water, with one tablespoonful of salt, an onion stuck with half a dozen cloves, and a bouquet of sweet herbs, made as directed on page 19; skim it as soon as it boils, and as often as any scum rises. If you wish to stuff the fowl use a forcemeat made as follows, (cost ten cents,) and carefully sew it up in the carcass.

Forcemeat or Stuffing.—Cut two ounces of salt pork, (cost two cents,) in quarter inch dice, and fry it brown in half an ounce of drippings, with one ounce of chopped onion; while these ingredients are frying, soak five cents' worth of stale bread in tepid water, and then wring it dry in a napkin; add it to the onion when it is brown, with one tablespoonful of chopped parsley, half a saltspoonful of powdered thyme, and the same quantity of dried and powdered celery, and white pepper, and one teaspoonful of salt; mix all these over the fire until they are scalding hot, and cleave from the pan; then stir in one raw egg, and stuff the fowl with it. It is good stuffing for any kind of poultry or meat. A few ounces of grated cheese make it superlatively good.

Meantime, while the fowl is boiling, peel one quart of potatoes, (cost three cents,) and lay them in cold water. At the end of one hour take the fowl from the pot, taking care to strain and save the pot liquor, put it into a dripping pan with the potatoes, season them both with a teaspoonful of salt, and quarter of a teaspoonful of pepper, and put them in a rather quick oven to bake for about one hour. When both are well done, and nicely browned, take them up on hot dishes, and keep them hot while you make the following gravy:

Chicken Gravy.—Pour one pint of boiling water into the dripping pan in which the fowl was baked; while it is boiling up mix one heaping tablespoonful, or one ounce, of flour with half a cup of cold water, and stir it smoothly into the gravy; season it to taste with pepper and salt, and send it in a bowl to the table with the chicken and potatoes.

In carving the chicken cut off the drumsticks, wings, and neck carefully, and lay them aside; use the second joints, breast and fleshy parts, for dinner; and after dinner cut up what remains of the carcass in neat pieces, which you must save with the pieces first cut off, to use for FRIED CHICKEN.

Half the cost of the Roast Chicken, stuffed, and the Baked Potatoes, will be thirty-eight cents.

Fried Chicken.—Dip the pieces of chicken saved from the Sunday dinner into a batter made according to the following receipt, and fry it a delicate brown color in quarter of a pound of olive oil or sweet drippings, or lard, (cost three cents,) heated until it is smoking hot. Before you begin to fry the chicken, wash one quart of potatoes, (cost three cents,) pare off a ring from each, and put them to boil in plenty of well salted boiling water. When the chicken is done take it up with a strainer, and lay it for a few minutes on brown paper to free it from fat; then serve it hot, with the boiled potatoes.

Frying Batter.—This batter will do nicely for chicken, fish, clams, cold boiled parsnips, or fruit of any kind, of which you wish to make fritters. The oil is added to it for the purpose of making it crisp. Many persons object to the use of oil in cooking, from a most foolish prejudice. It is a pure vegetable fat, wholesome and nutritious in the highest degree; and the sooner our American housewives learn to use it in cooking the better it will be for both health and purse. I do not mean the expensive oil, sold at fine grocery stores for a dollar a bottle, but a good sweet kind which can be bought at French Epicerie or German Delicatessen depots for about two dollars and fifty cents a gallon. Make the batter by mixing together four heaping tablespoonfuls of flour, (cost one cent,) a level teaspoonful of salt, the yolk of one egg, (cost one or two cents,) two tablespoonfuls of oil, (cost one cent,) and one gill of water, or a quantity sufficient to make a thick batter; just as you are ready to use it, beat the white of the egg, and stir it into the batter; the cost will be three or four cents, and the use of it will double the size and nicety of your dish.

Chicken Broth.—Heat the broth in which the fowl for Sunday dinner was boiled, and when it is at the boiling point throw in quarter of a pound of rice, or fine macaroni, which will cost three or four cents, and boil it about twenty minutes, or until tender; see if the seasoning is right, and serve it hot.

New York Cooking School Fricassee.—Prepare a fowl weighing about three pounds, (cost three shillings,) as directed in the receipt for Roast Fowl; cut it in neat joints, fry it quickly in one ounce of sweet drippings, (cost one cent,) till brown; cover it with boiling water, add one teaspoonful of salt, and quarter of a level teaspoonful of pepper, and stew it gently until tender, keeping it covered closely; when it is about half done, add to it some dumplings made as follows:

Suet Dumplings.—Make into a stiff paste, with about two gills of cold water, half a pound of flour, (cost two cents,) quarter of a pound of chopped suet, (cost two cents,) a teaspoonful of salt, and the same quantity of baking powder sifted with the flour; drop the paste into the fricassee from a teaspoon dipped in cold water, and let them boil with it; these dumplings cost less than five cents, and are nice with any stew, soup, or fricassee.

Rabbit Curry.—Choose a tender rabbit or hare, which will cost at the market about twenty cents, and which if young will be plump, and have a short neck, thick knees, and fore paws whose joints break easily; hang it by the hind legs, and skin it, beginning at the tail, and ending at the head, wipe it carefully with a damp cloth to remove the hairs; take out the entrails, saving the brains, heart and liver, rinse out the carcass with a cup of vinegar, (cost two cents,) which you must save, and cut it in joints; lay the rabbit in a deep frying pan, with two ounces of drippings, (cost two cents,) one cent's worth of onion sliced, a teaspoonful of salt, ten whole cloves, and quarter of a level teaspoonful of pepper; fry it gently for twenty minutes; then add one cent's worth of parsley, the vinegar, half a level tablespoonful of curry, and one tablespoonful of flour mixed with half a teacupful of water, and simmer all gently for fifteen minutes, keeping the pan closely covered. When the rabbit is first put upon the fire, put quarter of a pound of rice, (cost four cents,) into two quarts of boiling water with one tablespoonful of salt, and boil it until the ends of the grains begin to crack open; turn it from the pot into a colander, drain it, shake it back into the pot, and cover it to keep it hot until the rabbit is done; then send it to the table with the rabbit, but on a dish by itself. The RABBIT CURRY AND RICE will cost about twenty-eight cents.

Rabbit Pie.—Prepare a rabbit, or hare, (cost twenty cents,) as for the CURRY, and after you have jointed it, roll each piece in flour, salt and pepper mixed; slice two cent's worth of onions, peel and slice three cents' worth of potatoes, and put these into a pudding dish in layers with the rabbit, season with a teaspoonful of salt, and quarter of a level teaspoonful of pepper, add half a pint of cold water, cover the pie with a plain paste, made as for SUET DUMPLINGS (cost five cents,) and bake for one hour and a quarter. These quantities will cost about thirty cents, and make a large pie.

Pickled Shad.—In season fine large shad can be bought for twenty-five cents, and each one will be enough for two hearty meals. Thoroughly clean a fresh shad; cut it in pieces about three inches square, lay it in a deep baking dish, or earthen crock, seasoning it well with two tablespoonfuls of salt, one level teaspoonful of pepper, one dozen whole cloves, two bay-leaves broken, and a bit of lemon or orange peel, if you have it; pour over it enough vinegar to cover it, tie an oiled or buttered paper over the top of the dish or crock, and bake the shad five hours in a moderate oven. The action of the pickle will be to entirely soften the bones of the fish, so that every part of it will be eatable. One half of it will cost about fifteen cents; and with the addition of five cents' worth of bread or potatoes, will make a hearty dinner for twenty cents.

Pork Pie.—Cut in two inch pieces two pounds of pork trimmings, (cost ten cents,) roll them in flour, season them with two teaspoonfuls of salt, quarter of a level teaspoonful of pepper, and one teaspoonful of curry, put them in a deep baking pan or dish with two cents' worth of onions, and three cents' worth of potatoes, peeled and sliced, add half a pint of cold water, and bake the pie slowly for one hour and a quarter. It will cost about fifteen cents made as above; or a suet crust, made as directed for SUET DUMPLINGS, may be added for five cents more. If the taste of curry is not liked it may be omitted.

Pork Chops.—Buy at a packing house two pounds of shoulder chops, (cost sixteen to twenty cents,) roll them in flour, pepper, and salt, put them into a hot frying pan, and fry them brown, cooking them at least twenty minutes. Meantime boil one quart of potatoes, (cost three cents,) in boiling water and salt, and chop fine one pickle, (cost one cent.) When the chops are done, take them up, and keep them hot, while you make the gravy by pouring into the frying-pan half a pint of boiling water, and adding to it the chopped pickle, a tablespoonful of flour mixed smooth with half a cup of cold water, and salt and pepper to taste. Boil it up once, pour it over the chops, and serve them hot with the potatoes.

The dinner will cost about twenty-five cents.

Roast Pork and Apples.—Season two pounds of shoulder chops, (cost twenty cents, or less,) with salt and pepper, and powdered sage, and put them in a deep baking dish with one quart of potatoes, (cost three cents,) two cents' worth of onions, and two cents' worth of apples, peeled and sliced; add half a pint of cold water, and bake two hours in a moderate oven.

The dish will cost twenty-seven cents, or less.

Stewed Sausage.—Prick a pound and a half of sausages, (cost eighteen cents,) lay them in hot water for three minutes, roll them in flour, put them in a hot frying pan, and fry them brown; take them up and fry about half a loaf of stale bread sliced, in the same pan; put this on a platter, lay the sausages on it, and pour over them a gravy made as follows; after taking up the sausages, pour into the pan half a pint of boiling water, season it to taste with salt and pepper, thicken it with one tablespoonful of flour mixed smooth in half a cupful of cold water, add to it one chopped pickle, boil it up, and pour it over the sausages and bread. The seasoning and flour will cost two cents, the bread three, and the whole dish about twenty-three cents. If you serve it with a quart of plain boiled potatoes it will cost twenty-five or twenty-six cents.

German Potatoes.—Carefully wash one quart of potatoes, removing any defective part, cut a slice from the top of the potatoes, take out a little of the inside, chop it fine, mix it with half a pound of highly seasoned sausage or mincemeat, (cost six cents,) fill it into the potatoes, put on the piece you first cut off, and bake them for about three quarters of an hour in a quick oven. Serve them as soon as they are soft. Ten cents will cover the entire cost, and they will make a very hearty and nutritious meal, especially if the meat used is pork.

Brain and Liver Pudding.—You can generally buy a pig's brain and haslet at the slaughter house for about ten cents; wash them thoroughly; slice the heart, liver, and lights, and fry them light brown in a cents' worth of drippings. Put the brain over the fire in cold water with a tablespoonful each of salt and vinegar, let it boil for fifteen minutes, and then lay it in cold water to get hard. Make a suet crust, as directed for SUET DUMPLINGS, (cost five cents,) roll out a cover for the pudding, line the edges of the dish two inches down with it, and put any bits you may have remaining, into the dish in layers with the haslet and brain sliced; season the pudding with one level tablespoonful of salt, one onion chopped, and half a level teaspoonful of pepper; cover it with the suet crust, and bake it for about an hour in a moderate oven. Serve it hot. The pudding will make a very hearty dinner, at a cost of about fifteen cents.

Broiled Kidneys.—Mix together in a deep plate the following ingredients, which will cost about three cents; one ounce of butter, half a level teaspoonful of pepper, one teaspoonful each of mustard, and any table sauce or vinegar, and as much cayenne as you can take up on the point of a small pen-knife blade; toast half a loaf of stale bread, (cost three cents,) cut in slices one inch thick; wash, split, and broil one pound of pig's or sheep's kidneys, (cost ten cents or less;) while the kidneys are broiling dip the toast in the first named seasonings, lay it on a hot dish, and lay the kidneys on it as soon as they are broiled; season them with salt and pepper, and serve them hot with one quart of plain boiled potatoes, (cost three cents.) The cost of the entire dinner will be less than twenty cents.

Tripe, Curry and Rice.—Thoroughly wash two pounds of tripe, (cost sixteen cents,) boil it until tender, about one hour, in plenty of water and salt; then lay it on a clean, dry cloth to drain; put half a pound of rice, (cost five cents,) into the same water, and boil it fast for twenty minutes; cut the tripe in pieces two inches square; slice two cents' worth of onions, frying them in two ounces of drippings, (cost two cents,) season with one teaspoonful of salt, quarter of a level teaspoonful of pepper, and one tablespoonful of vinegar, add to the tripe, and cook all together for fifteen minutes, stirring occasionally to prevent burning. Just as you are ready to serve it, stir in one teaspoonful of curry, which, with the other seasonings, will cost two cents. Drain the rice in a colander, shake it into a dish, and send it to the table with the tripe. The dinner will cost twenty-seven cents, and be very satisfactory.

Liver Polenta.—Boil one pound of yellow Indian Meal, (cost four cents,) for half an hour, in two quarts of boiling water with one ounce of drippings, (cost one cent,) stirring it occasionally to prevent burning; meantime fry in one ounce of drippings, (cost one cent,) a sheep's or pig's haslet, (cost five cents,) well washed and sliced; when the meal has boiled half an hour, put it into a greased baking dish with the haslet, seasoning each layer with salt and pepper; bake it for twenty minutes in a quick oven, and serve it hot.

The dish, which is palatable and nutritious, costs less than twelve cents.

A la Mode Beef.—This is one of the compound dishes which are mentioned in the beginning of this chapter, and will serve as a basis for at least two good dinners. Unless there is an unusual rise in the price of meat, you can buy the round of beef for a shilling a pound at the market or provision house; in the middle of the week choose four pounds in a solid, thick piece; cut half a pound of fat pork, (cost six cents,) into strips half an inch square; thrust the steel you use for sharpening knives into the meat, in the direction of the grain, and put the strips of pork into the holes you make; cut up five cents' worth of carrot, turnips, onion, and parsley, lay them in the bottom of an earthen crock or deep bowl, with two tablespoonfuls of salt, and one teaspoonful of pepper; put the beef on them, and pour over it one pint of vinegar, and enough water to just cover the meat; the vinegar and seasoning will cost five cents.

Turn a plate over the meat, and put a clean stone on it to keep the meat under the pickle; turn the meat every day, keeping it in a cool place.

Sunday morning, as soon as breakfast is over, put the meat, pickle, and vegetables, over the fire in a clean pot, and let them stew, uncovered, until the pickle is all evaporated and the meat is nicely browned; then sprinkle over it two tablespoonfuls of flour, and let that brown, turning the meat over occasionally; then add enough boiling water to cover the meat, put on the pot cover, and set it where it will simmer gently for at least three hours. During the last half hour boil one quart of potatoes, (cost three cents,) in plenty of boiling water and salt. When the meat is done take it upon a platter, strain the gravy over it, and serve it hot with the boiled potatoes. About half of it will be enough for dinner, and will cost, with the potatoes, thirty-five cents.

Meat Patties.—Chop the remainder of the A la mode BEEF; make a suet crust, (cost five cents,) as directed for SUET DUMPLINGS, roll it out quarter of an inch thick, cut it out with a round tin cutter, lay a tablespoonful of the mince-meat on each round, wet the edges of the crust, and fold it over in the shape of an old-fashioned turn-over; pinch the edges together, put the patties on a floured baking-pan, and bake them about half an hour in a moderate oven. When you put them in the oven, put one quart of potatoes, (cost three cents,) to boil in boiling water and salt. When both potatoes and patties are done serve them together; the dinner will cost about thirty cents.

Boiled Mutton.—The shoulder of mutton can be bought at the market for about six cents a pound. Choose one weighing not over four pounds, (cost twenty-four cents,) wipe it with a clean, damp cloth, put it into three quarts of boiling water with a tablespoonful of salt, one cents' worth of soup greens, a level teaspoonful of pepper, and boil it gently fifteen minutes for each pound, skimming it as often as any scum rises. About one hour before it is done pare one quart of turnips, cut them in quarters, and boil them with the mutton. Wash one quart of potatoes, pare off a ring from each, and boil them in boiling water. Serve them with the mutton and turnips, saving the broth from the mutton for BREAD BROTH for breakfast. The potatoes and turnips will cost five cents, and the proportionate cost of the mutton will be twelve cents; so the dinner will cost seventeen cents. The remains of the mutton must be saved for MUTTON rechauffee, as the basis of the next day's dinner.

Mutton rechauffee.—Prepare and boil one quart of potatoes, (cost three cents;) slice the best part of the mutton remaining from the day before, saving all the scraps and trimmings, dip each slice in a beaten egg, or a little milk, (cost one cent,) roll it in bread crumbs, dried and sifted, as directed on page 25, and fry them in sweet drippings. Serve the meat and potatoes together; they will cost about fifteen cents.

Mutton Kromeskys.—Cut cold mutton in half inch dice; chop one ounce of onion, and fry it pale yellow in one ounce of sweet drippings, (cost one cent;) add one ounce of flour, and stir until smooth; add half a pint of water, two tablespoonfuls of chopped parsley, one level teaspoonful of salt, one level saltspoonful of white pepper, half a saltspoonful of powdered herbs, as much cayenne as can be taken up on the point of a very small penknife blade, and the chopped meat; the seasonings will cost about one cent; stir until scalding hot, add the yolk of one raw egg, (cost one cent,) cook for two minutes, stirring frequently; and turn out to cool on a flat dish, slightly oiled, or buttered, to prevent sticking, spreading the minced meat about an inch thick; set away to cool while the batter is being made.

Plain Frying Batter.—Mix quarter of a pound of flour, (cost one cent,) with the yolks of two raw eggs, (cost two cents,) a level saltspoonful of salt, half a saltspoonful of pepper, quarter of a saltspoonful of grated nutmeg, one tablespoonful of salad oil, (which is used to make the batter crisp,) and one cup of water, more or less, as the flour will take it up; the batter should be stiff enough to hold the drops from the spoon in shape when they are let fall upon it; now beat the whites of the two eggs to a stiff broth, beginning slowly, and increasing the speed until you are beating as fast as you can; the froth will surely come; then stir it lightly into the batter; heat the dish containing the meat a moment, to loosen it, and turn it out on the table, just dusted with powdered crackers; cut it in strips an inch wide and two inches long, roll them lightly under the palm of the hand, in the shape of corks, dip them in the batter, and fry them golden brown in smoking hot fat. Serve them on a neatly folded napkin. They make a delicious dish, really worth all the care taken in preparing them. The seasoning, crackers, and what fat is used in frying, will not cost over four cents, for you must strain the fat, and save it after you fry your KROMESKYS; if you use either bread or potatoes with them, the dinner will not cost over twenty cents.

Epigramme of Lamb.—This is one of my favorite dishes, which I learned to make the first winter I had a Cooking School, and I believe that nearly every one who tries it will share my opinion of it. Choose as tender a two-pound breast of mutton as you can buy for about six cents a pound, boil it in two quarts of water about three quarters of an hour, or until you can easily pull out the bones, taking care to put it into boiling water, with a tablespoonful of salt, and skim it as often as any scum rises; when it is done, strain and save the pot-liquor for BREAD or RICE BROTH, pull out the bones from the breast of mutton, lay it between two platters, and put a flat iron on it until it is cold. Then cut it in triangular pieces, taking care not to waste a scrap, roll the pieces in a beaten egg, (cost one cent,) and dried bread crumbs prepared as directed on page 25, and fry them as you would the KROMESKYS in the previous receipt.

Use the pot-liquor in which it was boiled, with quarter of a pound of rice, for the next morning's breakfast. The cost of both dishes will not exceed twenty cents.

Roast Veal.—The shoulder of veal can usually be bought at the market for eight cents a pound. Choose a fresh one weighing about seven pounds, and costing about sixty cents; from this we shall make three dishes, namely: ROAST VEAL, BLANQUETTE OF VEAL, and VEAL AND HAM PATTIES. Therefore the proportionate cost for the ROAST VEAL will be twenty cents. Have the butcher chop off the fore leg quite close up to the shoulder, and cut it in neat slices about one inch thick; these you must sprinkle with salt and pepper, and keep in a cool place, together with the blade bone, until the next day, for the BLANQUETTE. Have the shoulder boned, saving the blade; stuff it with the following forcemeat.

Forcemeat for Veal or Poultry.—Steep four ounces of dry bread, (cost two cents,) in warm water, and wring it dry in a clean towel; chop one cent's worth of onion and fry it light yellow in one cent's worth of drippings, add the bread to it, season it with one level teaspoonful of salt, quarter of a level teaspoonful each of pepper and powdered thyme, or mixed spice, and stir these ingredients over the fire until they are scalding hot; then stir in one egg, and use the stuffing; the cost will be about five cents.

After stuffing the shoulder, lay it in a dripping pan with one cent's worth of soup greens, and put it in a hot oven to brown it quickly; when it is brown take it out of the oven, season with salt and pepper, baste it with a little sweet drippings, return it to the oven, and bake it thoroughly fifteen minutes to each pound. Meantime wash one quart of potatoes, (cost three cents,) pare a ring off each one, and boil them in plenty of boiling water and salt. When the veal is done take it up on a hot dish, pour half a pint of boiling water in the dripping pan, scrape it well, and strain the contents; set this gravy again over the fire to boil while you mix a tablespoonful of flour, in half a cup of cold water; stir this smoothly into the gravy, boil it for five minutes, and serve it with the roast veal and boiled potatoes.

Be careful to save all that remains from the dinner, towards making the VEAL AND HAM PATTIES; the proportionate cost will be about thirty cents.

Blanquette Of Veal.—Put the pieces of veal saved for this dish into enough cold water to cover them, together with a tablespoonful of salt and one cent's worth of soup greens, the onion being stuck with ten cloves; skim occasionally whenever any scum rises, and simmer until the meat is tender, which will be in half or three quarters of an hour; then take up the meat in a colander, and run some cold water over it from the faucet; strain the pot-liquor, and let it boil again; mix together over the fire one tablespoonful of butter, (cost two cents,) and two of flour; when they are smooth add one quart of the boiling broth to them, season with a teaspoonful of salt, quarter of a level teaspoonful of white pepper, and quarter of a nutmeg grated; mix the yolks of two eggs, (cost two cents,) with about a cupful of the broth, and stir them into the rest; then put in the veal, and heat and serve it, with a quart of boiled potatoes, (cost three cents.) The dinner will cost about thirty cents.

Veal and Ham Patties.—Chop the remains of the ROAST VEAL (cost twenty cents,) with quarter of a pound of lean ham, (cost four cents,) weigh both, and mix with them an equal weight of dried bread, soaked in warm water, and wrung dry in a clean towel; season with salt, pepper, and powdered herbs, or SPICE SALT to taste, moisten with any cold gravy you have saved from the ROAST VEAL, and fill it into little turnovers, or patty pans lined with a suet crust, made as directed on page 53, for SUET DUMPLINGS, (cost five cents.)

The dinner will cost about thirty cents.



CHAPTER IX.

CHEAP PUDDINGS, PIES, AND CAKES.

Good puddings are nutritious and wholesome, and an excellent variety can be made at a comparatively small expense. Pies, as they are usually made, with greasy and indigestible pastry, are positively unhealthy; if they are made with a plain bottom crust, and abundantly filled with ripe fresh or dried fruit, they are not so objectionable. Rich cake is always an extravagance, but some of the plainer kinds are pleasant additions to lunch and supper; we subjoin a few good receipts.

Swiss Pudding.—Sift together half a pound of flour, (cost two cents,) one heaping teaspoonful of baking powder, and one of salt; rub together four ounces of granulated sugar, (cost three cents,) and two ounces of butter, (cost four cents,) and when they are well mixed, so as to be granular but not creamy, add the flour gradually until all is used; make a hollow in the middle of the flour, put into it one egg, half a teaspoonful of lemon flavoring, and half a pint of milk, (cost of these ingredients four cents;) mix to a smooth paste, put into a well buttered and floured mould, and set this into a large pot with boiling water enough to come two-thirds up the side of the mould; steam the pudding three quarters of an hour, or until you can run a broom splint into it without finding the pudding stick to the splint. Turn the pudding out of the mould, and send it to the table with the following sauce:

Cream Sauce.—Stir together over the fire one ounce each of flour and butter, (cost two cents;) as soon as they are smooth pour into them half a pint of boiling milk, (cost two cents,) add two ounces of sugar and half a teaspoonful of lemon flavoring, (cost two cents,) and use with the pudding as soon as it boils up. The sauce and pudding will cost about twenty cents.

College Puddings.—Mix well together eight ounces of dried and sifted bread crumbs, (cost three cents,) two ounces of very finely chopped suet, (cost two cents,) two ounces of currants, two eggs, and two ounces of sugar, (cost together five cents,) a teaspoonful of salt, three grates of nutmeg, and sufficient milk to moisten, about one cents' worth; make the puddings up in little round balls, roll them first in sifted bread crumbs; next dip them in beaten egg, and then roll them again in bread crumbs; fry them in plenty of hot fat, and serve them with sugar dusted over them. Five cents will cover the cost of frying them; and a nice dishful will cost you about eighteen cents.

Cream Rice Pudding.—Wash four ounces of rice, (cost three cents,) through two waters, put it into a baking dish with three ounces of sugar, and a teaspoonful of flavoring, (cost three cents,) pour in one quart and a pint of milk, (cost twelve cents,) and put it into a moderate oven to bake an hour and a half, or until it is of a creamy consistency. This pudding is very delicate and wholesome, and costs fifteen cents.

Half-pay Pudding.—Carefully wash and dry a quarter of a quarter of a pound of Zante currants, (cost three cents,) stone the same quantity of raisins, (cost three cents,) and chop an equal amount of suet, (cost two cents;) mix them with eight ounces of stale bread, (cost three cents,) three tablespoonfuls of molasses, half a pint of milk, and a teaspoonful each of spice, salt, and baking powder, (cost four cents.) Put these ingredients into a mould which has been well buttered and floured, and steam them about three hours. If by any mischance the top of the pudding is watery, you can remedy it by putting it into a hot oven for ten or fifteen minutes to brown. When you are ready to use it, turn it from the mould and send it to the table with some CREAM SAUCE. This is an excellent plum pudding, and costs only about twenty cents, including sauce.

Bread Pudding.—Slice a five cent loaf of bread, spread it lightly with two cents' worth of butter, and lay it in a baking dish; break one egg, (cost one cent,) into a bowl, add to it two ounces each of flour and sugar, (cost two cents,) a teaspoonful of salt, and a pint of milk, (cost four cents;) mix, flavor to taste, pour over the bread, and bake the pudding about half an hour in a quick oven. It will be very nice, and cost about fifteen cents.

Cup Custards.—Boil a pint of milk, (cost four cents,) with two ounces of sugar and half the yellow rind of a lemon, (cost three cents;) meantime beat four eggs, (cost four cents,) and strain the milk into them; mix thoroughly, strain again, and pour into cups; set these in a baking pan containing hot water enough to reach half way up the sides of the cups, and either set the pan over the fire until the custards are firm, or bake them in the oven; they will set in twelve or fifteen minutes. The cost will be about twelve cents.

Fruit Dumpling.—Make a nice suet crust, as directed for SUET DUMPLINGS on page 53, roll it out about quarter of an inch thick, spread it with ten cents' worth of ripe fruit, quarter of a pound of sugar, (cost three cents,) and a teaspoonful of mixed spice; roll it up, tie it in a cloth wet with scalding water, and well floured next the dumpling, and boil it in a large kettle half full of boiling water for two hours, taking care that the pot does not stop boiling, or remain uncovered, or the dumpling will be heavy.

When it is done take it from the pot, unroll it from the cloth, and serve it with a few cents' worth of molasses; it will cost about twenty cents.

Apple Dumplings.—Pare and core five cents' worth of apples, keeping them whole; make a suet crust as directed for SUET DUMPLINGS on page 53, roll it out, and cut it in as many squares as you have apples; sprinkle a little spice on the apples, fold the corners of the pieces of paste up over them, pinch them together, tie each one in a floured cloth, and boil for one hour as directed in the previous receipt; then take them from the pudding cloths, and serve them with five cents' worth of butter and sugar; they can be made for about fifteen cents.

Baked Apple Dumplings.—Make a paste of half a pound of flour, (cost two cents,) quarter of a pound of butter, (cost eight cents,) and enough cold water to wet it up, about half a pint; roll it out very thin and fold it four times; repeat this process twice; then put the paste in a cool place for five minutes, and roll and fold again; do this three times, and then cut the paste in squares, and lay on each an apple prepared as above; fold the paste over the apples, turn them bottom up on a baking sheet, brush them with a well beaten egg, (cost one cent,) sift over them an ounce of powdered sugar, (cost one cent,) and put them in a moderate oven to bake for three quarters of an hour. They will cost about eighteen cents, and be very nice.

Lemon Dumplings.—Sift eight ounces of dried bread crumbs, (cost three cents,) mix them with the same quantity of very finely chopped suet, (cost four cents,) pare off the thin yellow rind of a lemon, (cost two cents,) chop it very fine, and add it with the juice to the bread and suet; mix in half a pound of sugar, (cost six cents,) one egg, (cost one cent,) and enough milk to make a stiff paste, about half a pint, (cost two cents;) divide the paste into six equal balls, tie them in a floured cloth as directed for BOILED APPLE DUMPLINGS, and boil them an hour. Serve them with five cents' worth of butter and sugar, or syrup. They will cost about twenty-three cents, and are really delicious.

Rice Croquettes.—Boil half a pound of well washed rice, (cost five cents,) in one quart of cold water, with a level tablespoonful of salt, half a pint of milk, (cost two cents,) half the yellow rind of a lemon, or two inches of stick cinnamon, and two ounces of sugar, (cost two cents,) for half an hour, after it begins to boil, stirring it occasionally to prevent burning; take it from the fire, stir in one at a time, the yolks of three eggs, (cost three cents,) and return to the fire for ten minutes to set the egg; then spread the rice on an oiled platter, laying it about an inch thick, and let it get cool enough to handle. When it is cool enough turn it out of the platter upon some cracker dust spread on the table, cut it in strips one inch wide and three inches long, roll them into the shape of corks, dip them first in beaten egg, then in cracker-dust, and fry them golden brown in plenty of smoking hot fat; lay them on a napkin for a moment to free them from grease, put them on a dish, dust a little powdered sugar over them, and serve them. They will cost, including the last mentioned ingredients, about twenty cents.

Fruit Tarts.—Stew ten cents worth of fruit and four ounces of sugar together; make some pastry according to the directions in the receipt for BAKED APPLE DUMPLINGS; line deep pie-plates with the paste, building up a rim of paste around each; fill them with the stewed fruit, and bake them about three quarters of an hour in a moderate oven; two good sized tarts can be made for twenty-five cents; and the fruit can be varied to suit the season of the year, and the taste of the eaters.

Rice Cakes.—Sift together six ounces each of rice and wheat flour, (cost about seven cents,) rub into them four ounces of lard or meat drippings, (cost four cents,) four eggs, (cost four cents,) and sufficient milk to make a thick cake-batter; beat it thoroughly, pour it into a greased cake-pan, and bake it one hour. A good sized cake will cost about fifteen cents.

Rock Cakes.—Mix well together four ounces each of butter and sugar, (cost twelve cents,) add four ounces of well washed currants, (cost three cents,) one pound of flour, (cost four cents,) and three eggs, (cost three cents;) beat all these ingredients thoroughly, roll them into little balls, or rocks, and bake them on a buttered baking pan. A good supply will cost about twenty-two cents.

Caraway Cake.—Beat to a cream four ounces each of butter and sugar, (cost twelve cents,) stir in two eggs, (cost two cents,) one gill of milk, (cost one cent,) one pound of sifted flour, (cost four cents,) and five cents' worth of caraway seed; bake the cake for two hours in a deep earthen dish, testing it with a clean broom splint to be sure it is done before you take it from the oven. It will cost about twenty-four cents.

Soft Gingerbread.—Melt one ounce of butter, (cost two cents,) add it to half a pint of molasses, (cost five cents,) with one level teaspoonful each of ground cloves, cinnamon, and ginger, (cost one cent;) dissolve one level teaspoonful of soda in half a pint of boiling water, mix this with the molasses, and lightly stir in half a pound of sifted flour (cost two cents;) line a cake-pan with buttered paper, pour in the batter, which will be very thin, and bake it about half an hour, or until you can run a broom-splint into it, and withdraw it clean. The cake, which will be a good size, will cost about ten cents.

Sweet Biscuits.—Rub four ounces of butter, (cost eight cents,) into one pound of flour, (cost four cents;) dissolve four ounces of sugar, (cost three cents,) in half a pint of warm milk, (cost two cents.) Pour this into the flour, mixing it smoothly; then dissolve half a level teaspoonful of cream of tartar in one gill of cold water, and stir it into the above ingredients. When they are thoroughly mixed, roll out the paste about quarter of an inch thick, cut it out in small round cakes, and bake them golden brown, at once, in a quick oven. A good supply will cost about seventeen cents.



CHAPTER X.

DESSERT DISHES.

The previous chapter was devoted to cheap and good sweet dishes of the kind usually called dessert in this country; the dessert proper, however, consists of fruit, creams, ices, small and delicate cakes, fancy crackers, and confectionery. We give here directions for making some of these enjoyable delicacies at a very moderate rate.

It must always be borne in mind that the prices quoted are those which prevail when the articles specified are in season, and consequently abundant and cheap. As apples are very plentiful, and generally cheap, we shall begin with dishes made from them.

Apple Black Caps.—Pare a quart of nice apples, core them without breaking, set them side by side in a baking dish that will just hold them, fill the centres with sugar, place two cloves in the top of each one, grate over them the yellow rind of a lemon or orange, and put them into a moderate oven only until they are tender; do not let them break apart. As soon as they are tender take them from the oven, heat a fire shovel red hot and hold it over them, near enough to blacken their tops. Serve either hot or cold.

A porcelain-lined baking dish, or a gratin pan, is the best dish for cooking the black-caps in, because either can be set upon a clean plate and sent to the table; if the apples have to be removed from the dish in which they were baked they may be broken, and then the appearance of the dish will be spoiled.

The flavor of the dish may be changed by varying the spice, and by occasionally using a little wine or brandy with the sugar. The cost of a dish large enough for half a dozen persons will be covered by ten cents, unless it is made when apples are scarce and dear.

Apple Snow.—Make this dish when eggs are cheap. Pare and core a quart of apples, (cost five cents,) stew them to a pulp with just water enough to moisten them, rub them through a seive, and sweeten them to taste. Beat the whites of six eggs, (cost six cents,) with two tablespoonfuls of powdered sugar, to a stiff froth; beat the apple-pulp to a froth; mix the egg and apple together very lightly, turning the bowl of the spoon over and over instead of stirring it around; then beat them with an egg whisk until they look like snow. Pile the snow high in the centre of a dish, putting it in by the tablespoonful, and taking care not to break it down; in the top of the heap of snow put a fresh flower or a green sprig; and if you have any currant jelly, lay a few bits around the base. The effect of the dish is very pretty, and it can be made for about fifteen cents.

Apple Cakes.—Pare, core, and slice a quart of apples, (price five cents,) stew them with half their weight in sugar, (about one pound, cost about twelve cents,) the grated rind and juice of a lemon, (cost two cents,) one ounce of batter, (cost two cents,) and a very little grated nutmeg. When they are tender beat them with an egg whisk until they are light, drop them by the dessert-spoonful on buttered paper laid on a baking sheet, and bake them in a cool oven until they are firm, which will be in about fifteen minutes. When they are cool put them in a tin box until wanted for use. The cost will be about twenty cents.

Cherry Cheese.—Put into a stone jar a pound of sound, ripe cherries, with the stones removed, (cost about ten cents;) cover the jar closely, set it in a saucepan half full of boiling water, and simmer it gently until the cherries are tender; then take up the fruit, weigh it, put it into a preserving kettle with half a pound of finely sifted sugar, (cost about eight cents), to every pound of fruit; add a dozen cherry kernels with the skins removed by scalding, and rubbing in a clean cloth, put the kettle over a slow fire, and boil, stirring occasionally, until the fruit is quite dry and clear. Meantime rinse out some shallow jars with brandy, and when the fruit is done put it into them, pressing it down tightly; pour a very little brandy over the top, lay a little paper on each, then fit on the covers of the jars closely, and keep in a dry, cool place. The above quantity will cost about twenty-five cents.

Candied Cherries.—Choose a pound of perfectly sound, ripe cherries, (cost ten cents,) with the stalks and an occasional leaf attached, wipe them with a clean, dry, soft cloth; dip the leaves and stems, but not the fruit, into boiling vinegar, and set them with the cherries upward, in a card-board perforated with holes to admit the stems, until the vinegar dries. Meantime boil a pound of loaf sugar, (cost about fifteen cents), with a teaspoonful of cold water, using a thick porcelain-lined saucepan or copper sugar boiler; skim until perfectly clear, and test in the following way: Dip the thumb and forefinger into cold water and then quickly into the boiling sugar, withdrawing it instantly; press the fingers together, and then draw them apart; if the sugar forms a little thread between them it is ready to use, if it does not, boil a few minutes longer and test again. When it is ready dip the leaves and branches into it, and dry them in the card board frame as directed above. Keep the sugar at the boiling point, and as soon as it forms a clear brittle thread between the fingers, when tested as above, dip the entire fruit into it, moving the cherries around so that the sugar completely covers them, and dry them, placed as above in the card board frame, in the mouth of a cool oven.

Currant Salad.—Remove the stems from half a pound each of red and white currants, (cost ten cents,) and pile them in regular layers high in the centre of a shallow glass dish, sifting a little powdered sugar between each layer; the sugar will cost two or three cents. A gill of cream, (cost five cents,) may be poured over the top, if desired. The dish should be tastefully ornamented with green leaves, and the salad kept very cool until wanted for use. The cost of a nice dishful will be about eighteen cents.

Iced Currants.—Beat the white of one egg, (cost one cent,) to a stiff froth, mix it with three dessertspoonfuls of cold water, dip into it carefully some perfect bunches of ripe red and white currants, which can be bought in season for ten cents a pound; drain each bunch a moment and then dust it well with powdered sugar, lay each bunch carefully upon a large sheet of white paper, so that there is plenty of room between the bunches, and set them in a cool, airy place for five hours. The sugar will partly crystalize upon the fruit, and the effect will be very pretty. The cost of a good sized dish will be about fifteen cents.

Compote of Damsons.—Wipe one quart of sound, ripe damsons, (cost ten cents,) with a clean, dry cloth, drop them, one by one into the following syrup: make a syrup by melting one pound of loaf sugar (cost fifteen cents,) with one pint of water, stir in the white of an egg, (cost one cent,) and boil the syrup fifteen minutes, skimming it clear. Simmer the plums in this syrup until they are tender, about five minutes, but do not let them break; take the plums up carefully and arrange them in a heap on a shallow dish, letting the syrup boil about ten minutes, until it is quite thick; then remove it from the fire, cool it a little, and pour it over the plums. The dish will cost about twenty-five cents.

Stuffed Dates.—Remove the stones from a pound of fine dates, (cost ten cents,) by cutting them open at one side; remove the shells and skins from half a pound of almonds, (cost ten cents;) the skins can easily be rubbed off by first pouring boiling water on the almond kernels; replace the date-stones with the almonds, and arrange the dates neatly on a shallow dish; dust a little powdered sugar over them, and keep them in a cool, dry place till ready to use. The dish will cost twenty-three cents.

Stewed Figs.—Dissolve four ounces of powdered sugar, (cost three cents,) in one pint of cold water, and flavor with a few drops of any essence preferred; put into it a pound of nice figs, (cost ten cents,) heat slowly, and stew gently for about two hours, or until the figs are tender. Eat hot with a dish of boiled rice, or serve cold. The cost will be less than fifteen cents.

Compote of Gooseberries.—Choose a quart of large, sound, ripe, green gooseberries, (cost ten cents,) remove the stems and tops, throw them into boiling water for two minutes; drain them, let them lay three minutes in cold water containing a tablespoonful of vinegar, to restore their color, and then drain them quite dry. Meantime make a thick syrup by boiling one pound of sugar, (cost twelve cents,) with one pint of water; as soon as the syrup has boiled about ten minutes, put in the gooseberries and boil them gently until just tender, about ten minutes. Then pour both fruit and syrup into an earthen or glass dish; cool, and use. The dish will cost less than twenty-five cents.

Gooseberry Cheese.—Remove the tops and stalks from two quarts of ripe, red gooseberries, (cost twenty cents,) put them in a moderate oven till soft enough to rub through a seive; then add to them one-fourth their weight of sugar, set them over the fire to boil gently for half an hour, stirring them constantly, and skimming till clear; then put by the tablespoonful on plates, and dry in the mouth of a cool oven. Pack, when quite cool, in a tight box, between sheets of white wrapping paper. The above quantity will cost about twenty-five cents.

Gooseberry Fool.—Remove tops and stalks from two quarts of gooseberries, boil them with three quarters of their weight in sugar, and half a pint of cold water, until soft enough to pulp through a sieve; then mix the pulp with a pint of milk, or cream, if a more expensive dish is desired, and put into an earthen or glass dish to cool; serve cold. The above quantity will cost about twenty-five cents.

Grape Jelly.—Dissolve one ounce of gelatine, (cost eight cents,) in half a pint of cold water. Break one pound and a half of grapes, (cost ten cents,) in an earthen bowl with a wooden spoon; strain the juice without pressing the grapes, through clean muslin, three times; put the juice into a preserve kettle with half a pound of loaf sugar, (cost eight cents,) and the dissolved isinglass, and boil it ten minutes; rub a jelly mold with pure salad oil; add two tablespoonfuls of brandy, (cost three cents,) to the jelly; pour it into the mould, and cool until the jelly sets firm. The above ingredients will make about a pint and a half of jelly, and will usually cost about twenty-five cents, for the above estimate is rather more than the average cost.

Green Gage Compote.—Remove the skin from a quart of very ripe green gages, (cost fifteen cents,) put them in a glass dish, sprinkle them over with a pound of powdered sugar, (cost ten cents,) and let them stand in a cool place four hours, until a nice syrup has been formed. The dish is delicious, and costs about twenty-five cents.

Pine Apple Julep.—Pare and slice a very ripe pine apple, which in season will cost about ten cents; lay it in a glass dish; pour over it the juice of one orange, (cost two cents,) the juice of one lemon, (cost two cents,) a gill of any fruit syrup, (cost about five cents,) and two tablespoonfuls of rum, (cost three cents;) sprinkle it with a little powdered sugar, cool it on the ice, and serve it cold. It will cost about twenty-five cents.

Lemon Snow.—Soak one ounce of gelatine, (cost eight cents,) in one pint of cold water for half an hour; peel the yellow rind from three lemons, (cost six cents,) and squeeze and strain their juice; put the rind and juice of the lemons into a saucepan with eight ounces of loaf sugar, (cost eight cents,) and stir until the sugar and isinglass are quite dissolved; pour it into a bowl, and let it cool, and begin to grow firm. Then add the whites of three eggs, (cost three cents,) and beat to a stiff froth. Pile by the tablespoonful high in the centre of a glass dish. It is pretty and delicious, and costs only about twenty-five cents.

Melon Compote.—Make a syrup by boiling one pound of sugar, (cost ten cents,) with half a pint of water. Pare and slice a spicy musk melon, (cost five cents,) and put it into the syrup with a little wine, (cost five cents.) Boil gently for ten minutes, take up the melon in a glass dish, cool the syrup a little, and pour it over the melon. Serve the compote cold; it is delicious, and costs only about twenty-five cents.

Orange Salad.—Peel six oranges, (cost twelve cents,) slice them, place them in rings in a glass dish, sprinkle them with three ounces of powdered sugar, (cost two cents,) pour over them a little wine and brandy, and let them stand over night in a cool place. A good dish full will cost about twenty cents.

Orange and Apple Compote.—Pare and slice very thin three oranges, (cost six cents,) and three apples, (cost three cents,) removing the seeds from both: lay the slices in rings in a glass dish, cover, with the following syrup, and cool. Boil the orange peel in half a pint of water, with four ounces of sugar, (cost four cents,) until the syrup is clear; add a tablespoonful of brandy to it, cool it a little, and pour it over the sliced fruit. The dish is very nice when iced, and costs about fifteen cents.

Peach Salad.—Pare and quarter a quart of ripe peaches, (cost ten cents,) lay them in a heap in a shallow glass dish; squeeze over them the juice of an orange, (cost two cents,) and sprinkle them with powdered sugar, (cost two cents.) Put them on the ice to get very cold. A large dishful can be prepared for fifteen cents.

Cold Compote of Pears.—Peel and slice thin a quart of Bartlett pears, (cost fifteen cents,) lay them in a glass dish, pour over them a little wine, and sprinkle them plentifully with powdered sugar. Let them stand in a cool place for an hour before using them. A nice dish will cost less than twenty cents.

Stewed Prunelles.—Put a pound of prunelles, (cost fifteen cents,) in enough boiling water to cover them, and stew them gently for one hour. Take them up with a skimmer, strain their juice, return it to the fire with four ounces of loaf sugar, (cost four cents,) the yellow rind and juice of one lemon, (cost two cents,) and a glass of wine; skim until clear, add the prunelles, and stew again for one hour. Take up the prunelles in a glass dish, cool the syrup a little, and strain it over them. Cool before using. The dish can be made for about twenty-five cents.

Quince Cakes.—Wash some quinces, boil them in enough water to cover them, until they are tender enough to rub through a seive; to each quart add a pound and a half of loaf sugar, place the mixture over the fire, and heat to the boiling point, stirring it constantly, but do not let it boil. Oil some plates, spread the quince upon them, and dry it in the mouth of a cool oven. Then cut it in cakes, pack it in a tin box, between layers of white wrapping paper, when it is thoroughly cold, and keep it in a cool, dry place. A good dishful can be made for twenty-five cents.

Quince Snow.—Boil some nice quinces until tender, peel them, rub them through a sieve with a wooden spoon, and add to each pound a pound of powdered sugar, (cost ten cents,) and the whites of three eggs, (cost three cents.) Beat with an egg whisk to a stiff froth and pile by the tablespoonful in the centre of a shallow glass dish. A nice dishful can be made for about twenty-five cents.

Iced Raspberries.—Beat the white of one egg, (cost one cent,) with two tablespoonfuls of cold water; pick over a quart of fine ripe raspberries, (cost ten cents,) dip them one by one into the egg, and roll them in powdered sugar; lay them on white paper spread on a baking sheet, so that they do not touch, and dry them in a cold, dry place, sifting a little more sugar over them, if they seem to grow moist. When the berries are in season, twenty-five cents will cover the cost of a large dish.

Raspberry Salad.—Pick over a quart of ripe raspberries, (cost ten cents,) pile them high in the centre of a glass dish, pour over them a glass of wine, (cost five cents,) dust them with an ounce of powdered sugar, (cost one cent,) and keep on the ice till used. A good dishful can be made for about twenty cents.

Compote of Strawberries.—Carefully pick over a quart of ripe strawberries, (cost ten cents;) put them in an earthen dish, pour over them a syrup made by boiling quarter of a pound of sugar, (cost four cents,) with one gill of water, for ten minutes; let the berries stand in this syrup for one hour; then drain them and pile them in a heap in a shallow glass dish; add to the syrup the juice of one orange, (cost two cents,) or a glass of wine; boil it up and cool it a little, and strain it over the berries; cool and use. This delicious dish costs about fifteen cents.

Strawberry Drops.—Rub some ripe strawberries through a fine seive with a wooden spoon; add two ounces of this juice to half a pound of powdered sugar, (cost five cents,) put the mixture into a saucepan and stir it over the fire until it begins to simmer; remove it from the fire, and stir it briskly for five minutes, oil some paper, lay it on a baking sheet, drop the strawberries on it by the salt-spoonful, dry them in the mouth of a cool oven. Keep them between layers of white paper in a cool place. A good supply can be made for twenty-five cents.

Compote of Mixed Fruit.—Boil half a pound of loaf sugar, (cost eight cents,) with one gill of cold water for ten minutes; pick over half a pound of red currants, (cost five cents,) and a pint of raspberries, (cost five cents,) and simmer them in the syrup for ten minutes. Take up the fruit on a glass dish, cool the syrup a little and pour it over the fruit. The dish will cost less than twenty cents.

Fruit Juice.—Rub ripe fruit through a seive, with a wooden spoon, and then strain it free from skins and seeds; to every pound add quarter of a pound of loaf sugar; mix well; put into wide-mouthed glass bottles, and set them in a pan with cold water reaching to the necks of the bottles. Set the pan over the fire and let the water come to a boil; remove the pan and let the bottles stand in the water until they are quite cold. Then cork them tightly, and seal them with wax or resin.

Keep them in a cool, dry place. This juice added to ice-water, and sweetened to taste, makes a delicious sherbet.

THE END.



INDEX.

COST. PAGE. A la Mode Beef, with potatoes 35 57 Apple Dumplings 15 64

Bacon and Apple Roly-poly, with Vegetables 25 48 Baked Apple Dumplings 18 64 Baked Heart 25 47 Baked Pig's Head 22 50 Barley Water 2 23 Batter for frying 4 52 Batter for frying 5 59 Beans and Bacon 10 40 Beans, Baked 10 39 Beans, Fried 10 40 Bean Soup 10 33 Beans, Stewed 10 40 Beef A la Mode 35 57 Beef Broth, with Dumplings 25 37 Beef Patties 30 58 Beef Pie 25 46 Beer — 22 Beer for Nursing Women — 23 Biscuits, Sweet 17 66 Biscuits, Tea 6 27 Blanquette of Veal, with Potatoes 30 61 Brain and Liver Pudding 15 56 Bread per 8 lbs 24 25 Bread Pudding 15 63 Breakfast Rolls 6 27 Broth, Beef 25 37 Broth, Chicken 5 53 Broth, Mutton 17 36 Broth, Scotch 10 32 Broth, Veal 13 36 Broth, White 25 36

Cake, Caraway 24 66 Cake, Rice 15 65 Cake, Rock 22 65 Chicken Broth 5 53 Chicken, Fried 35 52 Cheese Pudding 12 41 Chocolate — 21 Chowder 20 35 Cocoa — 21 Cocoa, per quart 6 22 Codfish Steaks and Potatoes 20 45 Coffee — 21 Coffee, per quart 6 22 College Pudding 18 62 Cooking — 16 Cream Rice Pudding 15 63 Cream Sauce 6 62 Cream Soup, with Macaroni 25 37 Croquettes, Rice 20 65 Cup Custards 12 63

Dumplings, Apple 15 64 Dumplings, Apple, Baked 18 64 Dumpling, Fruit 20 64 Dumpling, Gammon 15 48 Dumplings, Lemon 23 64 Dumplings, Norfolk 7 37 Dumplings, Suet 5 53 Dessert 10 to 25 67

Fish Chowder 20 35 Fish Pudding 25 44 Fish Soup 20 35 Fish and Potato Pie 25 44 Fish and Potato Pudding 15 45 Forcemeat for Poultry 10 51 Forcemeat for Veal 5 60 Fowl, Roast 38 51 Fruit Dumplings 20 64 Fruit Tarts 12 65

Gammon Dumpling 15 48 German Potatoes 10 55 Gingerbread, Soft 10 66

Half-pay Pudding 20 63 Hasty Pudding 4 42

Indian Bread 5 42 Indian Cakes 5 42 Indian Pudding, Baked 15 43 Indian Pudding, Boiled 10 42 Irish Stew 23 49

Johnny Cake 5 42

Kidneys, Broiled, with potatoes 20 56 Kidneys, Pigs' 10 47 Kidney Pudding 30 47 Kidney, Stewed, with potatoes 25 47 Kromeskys 20 58

Lamb, Epigramme, with Broth and Rice 20 59 Lemon Dumplings 23 64 Lentils, Boiled 14 41 Lentils, Fried 10 41 Lentil Soup 10 33 Lentils, Stewed 10 41 Lime Water — 24 Liver Polenta 12 57

Macaroni, Farmers' Style 10 28 Macaroni, Milanaise Style 13 28 Macaroni, with Broth 10 28 Macaroni, with Cheese 12 28 Macaroni, with Tomato Sauce 18 29 Macaroni, with White Sauce 10 28 Maize — 41 Marketing — 10 Measuring — 19 Meat Brewis 5 38 Meat Patties, with Potatoes 30 58 Milk — 23 Mutton Boiled, with Turnips and Potatoes 17 58 Mutton Broth, with Vegetables 17 36 Mutton Kromeskys, with Potatoes 20 58 Mutton and Onions 30 48 Mutton rechauffee, with Potatoes 15 58

Norfolk Dumplings 7 37 New York Cooking School Fricassee 43 53

Oatmeal and Peas 13 38 Onion Soup 10 34 Oxtail Stew, with Bread 22 46

Patties, Beef, with Potatoes 30 58 Patties, Veal and Ham 30 61 Peas and Bacon 25 39 Peas and Onions 10 39 Peas, Baked 10 39 Peas Pudding 10 39 Pea Soup 10 33 Pea Soup, thick 6 33 Pickled Shad, with bread 20 54 Pigs' Head, Baked 22 50 Polenta 5 41 Polenta, Liver 12 57 Pork and Onions 20 49 Pork Chops, with Potatoes 25 55 Pork Pie 20 54 Pork, Roast, with Apples 27 55 Potato Bread, per 8 lbs 24 26 Potatoes, German 10 55 Pudding, Brain and Liver 15 56 Pudding, Bread 15 63 Pudding, Cheese 12 41 Pudding, College 18 62 Pudding, Cream Rice 15 63 Pudding, Fish and Potato 25 45 Pudding, Half-pay 20 63 Pudding, Hasty 4 42 Pudding, Kidney 30 47 Pudding, Peas 10 39 Pudding, Swiss, with Sauce 20 62 Pulled Bread 3 26

Rabbit Curry 28 53 Rabbit Pie 30 54 Red Herrings and Potatoes, with Bread 22 45 Rice, Boiled 7 30 Rice Bread, per 8 lbs 25 26 Rice Cake 15 65 Rice Croquettes 20 65 Rice, Japanese Style 10 30 Rice, Milanaise Style 10 30 Rice Milk 15 35 Rice Panada 12 30 Roast Fowl 38 51 Roast Pork, with Apples 27 55 Roast Veal, with Potatoes 30 60 Rock Cakes 22 65 Rolls, Breakfast 6 27

Salt, Celery — 19 Salt, Spice — 19 Sauce, Cream 6 62 Sauce, Table, per pint 6 19 Sauce, Tomato 10 29 Sausage, Stewed 25 55 Scotch Broth, without Meat 10 32 Seasoning — 18

Soft Gingerbread 10 66 Swiss Pudding, with Sauce 20 62 Shad, Pickled 20 54 Sheep's Head Stew 25 46 Sheep's Haslet 17 49 Soup, Bean 10 33 Soup, Cream 25 37 Soup, Fish 20 35 Soup, Lentil 10 33 Soup, Onion 10 34 Soup, Pea 10 33 Soup, Spinach 15 34 Soup, Thick Pea 6 33 Soup, Vegetable 20 34 Spinach Soup 15 34 Stuffing for Poultry 10 51 Stuffing for Veal 5 60 Suet Dumplings 5 53 Sweet Biscuits 17 65

Table Sauce, per pint 6 19 Tarts, Fruit 12 65 Tea — 21 Tea Biscuit 6 27 Tea, per quart 3 22 Tincture Lemon — 19 Tincture Orange — 19 Tincture Vanilla — 19 Tomato Sauce 10 29 Tripe, Curry and Rice 27 56

White Broth, with Macaroni 25 36

Veal and Ham Patties 30 61 Veal and Rice 20 49 Veal, Blanquette, with Potatoes 30 61 Veal Broth, with Vegetables 13 36 Veal, Roast, with Potatoes 30 60 Vegetable Soup and Bacon 20 34 Vegetable Porridge 15 35



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[Transcriber's Notes: 'Seive' and "sieve' seem to be used interchangeably by the author, they have left them as they were found on page. Hyphenation, spelling and punctuation have also been left as they are on the page. The one entry for 'W' in the index appears where it is on the page, between the 'T' and the 'V.']

THE END