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1844.
Trunks
And
e Sure
and
all
Bags,
Specialty.
Dealers In
kinds of
TRAVELING GOODS,
Sample Trunks and Sample Cases a
yoc ake
in
.te
Next door
to
Street,
BQfHlS^lB, M*T*
f
IGES
LIBRARY OF CONGRESS.
tore.
ShelfE.fefc.5'
aooltsellers
STATIONERS AND ENGRAVERS,
JVo.
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ROCHESTER,
N. Y.
Street,
verything
New
in
&
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Go.
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1
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IMPORTERS OF
COLORED DRESS
CLOTHS, CASSIMERES,
EMBROIDERIES,
Heal Laces and Fine Linens
ill
ANY HOUSE
IN THIS
COUNTRY.
THE
OF WESTERN
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YORK,
L.
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Successors to C. A. Burr, 1864 Sunderlin & Weaver, 1869 Sunderlin & McAllaster, 1879.
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Sterling silver
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Ware
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83^~AU
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No. 33
STATE STREET.
HEADQUARTERS FOR
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in
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for
remedy in the world Diabetes and all Kidney, Liver and Urinary Diseases.
vegetable preparation and the only sure
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for
Warner's Safe
A medicine which Stimulates the Appetite, Improves Digestion, Restores Strength and Purifies the Blood. Bottles of two sizes; prices, 50 cents and $1.00.
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KrJIKIIIKK
Medi-
H.
INDEX
Soups,
Fish,
-----------------
Page.
5
Sundries
-12
'<>
Vegetable*.
Bread,
Ties,
-
-----
25
34
-
Plain and
Fancy Desserts.
-
39
53
Cake,
Tickles,
Canned
Fruit,
&c,
-
Salads,
Beverages,
Sweets,
----...-----80
76
78
-
...
-
-68
SAnj^RJLTUS
Established
AJVI)
1852.
SODA.
H. A.
D. B.
DeLAAW
&* CO.,
BEST CHEMICAL
MANUFACTURERS OF THE
*
ALSO,
X4>
4.
Etc.
Saleratus.
D. B. DeLand & Co.'s BFST CHEMICAL. D. B. DeLand & Co.'s HEALTHY. D. B. DeLand & Co.'s PURE.
Sod J\
D. B. DeLand & Co.'s Pure Bi-Carbonate. D. B. DeLand & Co.'s Super-Carbonate. Granulated Sal Soda. Superior Sal Soda, in casks, kegs and boxes.
H, A.
DeLAND &
CO.,
FAIRPORT,
N. Y.
Farewell. Farewell
none would
feel
to all kinds of
is a lonely sound and its echo has caused many a sad heart but saddened but rather be greatly cheered and benefitted liy saying farewell Soda and Saleratus except D. B. DeLand & Co 's Best Chemical Saleratus, scatter rays of sunshine and happiness in every household, being always unitorm
;
The Light of the Household. Smiling faces are the household lights. Can a wife expect her husband to smile when she sets before him poor bread? Can a husband look for smiles from his wife if he offers her inferior materials for making bread ? If you, sir, will please your wife, get D. B. DeLand Hi Co.'s Best Chemical Saleratus, and she will produce bread and biscuits that will please you that will please her, and there will be light in the household smiles all around. Use it instead of Soda or Baking Powder.
The Best is the Cheapest. This maxim was never better illustrated than in the use of D. B. DeLand & Co.'s Best Chemical Saleratus. It is the best in the world, and the purchaser gets a full equivalent for the money paid in a pure healthy article. To buy any other is a waste of money. To use any other is trifling with a great blessing health. Use it in place of Soda or Baking Powder.
Misfortune.
keeper
in this
at its
This is a world of misfortune, and one of the saddest to a good houseis to be afflicted with heavy, yellow, sour bread, biscuit, &c. II you are ever troubled way, use D. B. DeLand St Co.'s Kcst Chemical Saleratus, when you will be surprised charming results in removing the cause of your misfortune.
if
Union. Unite your good flour with D. B. DeLand & Co.'s Best Chemical Saleratus you want extra bread, biscuit and pastry of all kinds. United they rise, divided they fall.
SOUPS
BEEF SOUP.
Boil
souj)
it
skim
the
add spices to taste, a little brandy, a small teacup of butter rubbed in browned flour, a little vermicelli, and a grated carrot. Boil three eggs hard, mash smooth, put in tureen, and pour
soup over them.
Washington.
MACARONI
Two
tablespoon
salt
;
or
VERMICELLI
taste.
SOL'J'.
two cloves, one
turnips,
Herbs marjoram, parsley Any cooked or uncooked meat. Put the soup and thyme. bones in enough water to cover them when they boil, skim Simmer three or four hours, them and add the vegetables. then strain through a colander and put back in the sauce-pan to
pepper
to
;
reheat.
the
soup
tureen,
until
the
soup over
it
the
tinu
last
thing.
Vermicelli
boiled.
will
be soaked
short
not
DA S A
KI.KK.
"
one-
quarter pound
the same.
one-half.
reduced
Pour
in
the
peas through.
celery,
Return
fine,
to the kettle,
chopped
little
Have
bread, fried
served.
brown
in butter, cut
up and put
the soup
when
Mrs. M. K. W.
POTATO SOUP.
Boil in
one or two
fine
mashed
and
add
salt.
milk to
make about
Pepper and
;
piece of butter
strain
through a colander.
Mrs. M. K. Woodbury.
add
beef,
salt
pound
a grated carrot.
little
and add a
Washington.
NOODLES.
Three eggs
salt
;
slightly beaten,
add
let
flour to
make
stiff
dough
roll
;
as
thin as
wafer,
roll
and
sou]).
Soil's.
TOMATO SOUP.
One can
of tomatoes, oik-
quart
boiling water;
little
strain,
and
add one teaspoon soda, one and salt let it scald, not boil
;
pint milk, a
:
butter,
pepper
add two
rolled crackers.
SPICED SOUP.
shank hone of beef all day for a soup of four quarts one can of tomatoes boil two hours, then strain add one teaspoon cloves, one-half teaspoon cinnamon, one-half teaspoon Mace, pepper and salt to taste. Grated peel and allspice.
Boil a
;
flour,
add
to
add seasoning.
Slice
MILK SOUP.
Four potatoes, two onions, two ounces of butter, one-quarter ounce of salt pepper to taste one pint milk, three tablespoons Boil slowly all the vegetables with two quarts of water tapioca. several hours, then strain through the colander, and add the
; ;
milk
and
tapioca.
it
Boil
slowly
and
stir
constantly
fifteen
minutes, and
is
ready to serve.
[DA
Sam
ER1
"
FISH
TO
them
lie
a few minutes
wrapped
;
singly
salt
roll in
;
corn
drain on
and serve
hot.
spread
it
out
flat
on a wire broiler
Pour
A medium
is
Ellen.
BAKED
A
bake.
fish
It
FLSH.
six
pounds
little
is
good
size
to
Make
a dress-
pork, chopped
and onions,
it
some
if you please); mix this with one egg. and lay in large dripper up, put across it pork to flavor it. Put a pint of water and a
;
littte salt in
the pan.
Bake
it
an hour and a
fish,
half.
Baste fre-
cmently.
over
it.
CREAM
Have ready
butter and a
in
GKAW
stir
FOR BAKED
FISH.
in carefully
chopped
Fish.
with
fish.
hot water.
boil thick.
Pour
in
SAUCE FOR
FISH.
Two ounces
butter, one-half
salt, a
little
cup vinegar, one teaspoon ground pepper let this boil, then
;
of two eggs.
boil, stir-
the time.
FISH CHOWDER.
Cut two or three
crisp, slices of salt
fry to a
into
your chowder
Pare half
small
dozen medium sized potatoes and cut them in two. Peel a onion and chop it fine. Put the potatoes into the kettle
or
Cut the fish (which should be fresh cod haddock) into convenient pieces and lay over the potatoes sprinkle over it the rest of the onion, season well with salt and pepper, and add just enough water to come to the top of the
with part of the onion.
fish.
Pour over the whole a quart can of tomatoes, cover and allow about as long to cook as it takes to boil potatoes then add two quarts of milk, and let it scald up again. Season with " Sauce Piquant " or tomato catsup, and
closely,
;
more
if is
required.
will
soften
lay the
and keep
hot.
crackers on the
Mrs.
\V.\i.
N. Sage.
CLAM CHOWDER.
Twenty-five clams, one-half pound
six potatoes, sliced thin
in
;
salt
kettle
after
Mrs.
J.
M. Pitkin.
io
CLAM CHOWDER.
Forty-five clams
chop
of
fine.
Put
in kettle
fat
little
pepper and
another layer
chopped pork, potatoes, etc., until all are in. Cook three hours, being the juice of the clams.
burn.
Pour over
all
careful not to
Add
CODFISH BALLS.
Put the
fish in
when
fish is
;
water gets hot, pour off and put on cold again until the
fresh
;
Roil potatoes and mash them enough then pick it up. and potatoes together while potatoes are hot, taking Put in plenty of butter two-thirds potatoes and one-third fish. Have the lard hot make into balls, and fry in plenty of lard.
mix
fish
before putting in
balls.
A.
M.
CREAM OYSTERS.
Fifty shell oysters,
salt to suit taste.
one quart sweet cream butter, pepper and Put the cream and oysters in separate kettles
;
own
to
liquid,
;
and
let
them come
to a
when
sufficiently
in
cooked, skim
to
taste,
liquid
and put
some dish
Season
keep warm.
liquid together.
cracker.
When
Teal.
SCOLLOPED O YSTERS.
Put layer of rolled crackers in bottom of pudding dish, layer
of oysters, drained
until the dish
;
salt
so on
Bake
is full,
three-quarters of an hour.
Fish.
m
PIE.
OYSTER
;
One quart oysters, drained pepper, salt and butter to taste. One quart flour, two tablespoons lard, one teaspoon salt; mix
with water for pie crust.
fill
put over
a crust,
and bake
I
'.I
U.K.
SCOLLOPED CLAMS.
Put stale bread
in
oven
so
to
dry
roll
fine,
in small pieces;
season with
on
until
dish
is
full.
clam juice
in
place of bread.
PICKLED OYSTERS.
One
gar,
of vine-
boil,
and skim
stick cool,
boiling.
allspice,
One teaspoon
boil
of white
salt,
;
one teaspoon of
with
the
little
cinnamon.
Let the
over the
spices
oysters.
liquid
when
pour
this
Mrs.
C. K. Paine.
PICKLED O V SEERS.
Two
gallons of large oysters, drain and rinse
them
put one
fire,
scald and
add one tablespoonful of whole pepper, one tablespoonful of cloves, one teaspoonful of mace and one even tablespoonful of salt scald a minute, then throw
until
skim
clear
in
let
them
just
come
to a boil.
The
as they
grow tough
after standing a
few days
in the vinegar.
Mrs. W.
S.
i2
FRIED OYSTERS.
Take
large sized oysters, drain
and dry
dip in
egg and
Fry
in
SUNDRIES.
HAM COOKED IN
water to cover the
peel off easily.
CIDER.
cover the
ham
with a crust
in a
ham
less
the cider
is
Mrs. W. N. Sage.
STEWED
Have
thick.
BEEF.
when melted,
turn the steak
put
in
pound
it
small pieces.
occasionally until a
Add
brown
of water, one
glass sherry, a
pepper and
fat,
salt
let
simmer
Skim
until
onions
simmer
and add twenty button onions are very tender remove the steak
off
the
to hot platter,
etc., over.
Mrs. M. K. Woodbury.
Sundries.
13
MOCK TERRAPINS
Half a calf s
fine
;
{Supper Dish).
;
liver
hash
it,
not very
as will
;
on half a dime
two hard
;
chopped
Let
is
fine
all
teacup of water.
boil a
serve.
Cold veal
BEEF STEAK
One and
eggs,
BALLS.
salt
one tablespoon
per to taste.
Drop
VEAL LOAF.
six crackers rolled fine
;
Three pounds of the nice part of a leg of veal, chopped fine two eggs, well beaten a piece of butter, size of an egg one tablespoon of salt one teaspoon of
;
Work
all
well together
;
then
make
into
cover with
Have
little
water in the
I.
Miss Ella
Gould.
VEAL OMELETTE.
Two pounds
fine
;
veal,
salt
pork, chopped
one teaspoon
;
rolled fine
and meat
If
two eggs, eight tablespoons cream. Mix crackers add the eggs and other ingredients. Bake two hours,
six
i4
BAKED OMELETTE.
Four or
Beat yolks
whites.
six
eggs
one tablespoon
add
and
salt, lastly
it
the beaten
and bake
in
quick oven.
Jennik Morgan.
OMELETTE.
in a cup of sweet milk over and whites separately mix the yolks with the bread and milk stir in the whites, add a teaspoon of salt, and fry brown. This is sufficient for six persons.
night
SWEET
Scald
in salted
ERE:ADS.
;
water
put in cold
water
five or ten
minutes
drain in towel
them
plain
FROGS' LEGS.
Fry
in
HONED CHICKEN.
Boil a
fall
chicken
in as little
;
will
remove
;
of the skin,
light
Boil
it
down
heavy
on the
meat
in a tin,
wrap
When
served cut
in thin slices.
Ida Satterlee.
Si ndries.
CHICKEN
Two
crust as
half an
PIE.
;
season with
butter, salt
and pepper thicken the gravy with Hour. Make a for soda biscuit line the sides of pie dish with crust,
;
inch thick
;
fill
QUICKEN POTPIE.
Two
water
;
large
a
chickens, jointed
\\-\v
and
pork
boiled
;
in
two quarts of
slice
of salt
season.
When
stiff
nearly
a crust
made
stir
;
in
batter with
twenty-five minutes.
Ellen.
Open
a little water
cover with
brown
Make
gravy
in
HICKEN ROQ
C
'E
TTES.
;
The breast of two boiled chickens, chopped one cup of soft two eggs, two spoons chopped parsley. Mix well together pepper and salt to taste. Roll six crackers mix
bread,
; ;
with
one egg,
well
beaten.
in
Make
the croquettes
into
pear
E ED
1 1
M USHROO.
salt
1/ .V.
Let them
lie in salt
;
cream,
you wish.
16
LOBSTER CROQUETTES.
chopped one cup bread, softened with two eggs pepper and salt to taste. Mix all together. water one egg, beaten and Roll fine eight medium sized crackers mixed with the crumbs. Make the lobster into round or pear-
One can
;
of lobsters,
;
shaped
balls,
and
roll
in the
cracker crumbs.
Fry
in a
spider
with lard.
POTATO SALAD.
Chop two
salt,
vinegar, one-half
oil
or
melted butter
serving.
STEWED CRANBERRIES.
Look them over carefully wash and put them over the fire, more than covered with water cover the sauce pan, and stew add until the skins are tender, adding more water if necessary one pound of sugar to a pound of berries. Let them simmer then set away in a bowl or wideten or twelve minutes mouthed crock.
;
WELSH RAREBIT.
Toast the bread
sandwiches.
;
butter
it,
then
melt the cheese and spread over, and put together the same as
RICE CROQUETTES.
One cup boiled rice, one egg, well beaten thicken with bread and cracker crumbs then roll in cracker crumbs, and fry in
; ;
lard.
Sundries.
17
RKSH I R E T UDDING.
salt,
milk enough
make
a
little
in
which there
beef dripping.
salt,
wished,
Mix thoroughly
if
together,
adding
warm
necessary.
YSTER DRESSING.
Two tablespoons
boil
flour,
brown the
;
add water
to
make
oysters,
chopped
pepper and
to taste.
CAFER SAUCE.
Two
well
;
tablespoons
of
butter,
one
it
tablespoon of flour
thickens
;
boiled egg,
chopped
fine,
of capers.
Mrs. A. W. Mudge.
MINT
vinegar
;
SA UCE.
Mix one tablespoon of white sugar to half a teacup of good add mint, chopped fine one-half teaspoon of salt. Serve with roast lamb or mutton. Mrs. A. \V. Mudge.
;
A! FATS.
the
fat
;
taking out
the
meat, pour
off
add
water,
i8
"
DRAWN BUTTER
Half
parsley,
a
OR EGG SAUCE.
flour
;
tablespoons
rubbed thor;
little salt
For egg sauce, add one or two eggs, boiled hard and chopped.
chop
fine
which they were boiled, thicken with flour; season wiht salt, pepper and a little butter add the giblets and dripping in
;
'ROLLED SANDWLCHESr
When
bar
tin
;
bread
let
is
long
a
stand until
Make
fine
When
the bread
is
quite cold,
roll.
RAGOUT OE BEEF.
For
six
pounds of the
round,
take
one-half
dozen
ripe
salt
;
cut gashes in
in dish or
meat and fill with small pieces of pan with other ingredients over
;
pork
put meat
this
half
cup vinegar
;
hours
when done,
flour.
PEAS.
medium
;
breast of
lamb and
salt
pork cut
to
in
pieces, put
;
cover
rolled
Vegetables.
19
PRESSED CHICKEN.
Boil
two chickens
all
;
until
dropping
to
pieces
salt
skin
season with
and pepper
put
in
deep
tin
or
mould
in a little
it
warm
and
boil until
set
away
to
cool
cut
Mrs.
E. H. S.
HAM FOR
Chop
boiled
SI' P PER.
ham
fine
oil if
VEGETABLES.
GENERAL DIRECTIONS.
FlRST.
Have them
fresh
as
possible.
Summer
well,
vegetables
Second.
cutting out
all
decayed or unripe
THIRD.
some time
them
before using.
Fourth.
and continue
let
in,
to boil until
done.
Turnips
an hour.
Should
Boil
BeetS
and
from one
to
two hours
then put
in
cold water,
20
Spinach
Parsnips
last time.
to thirty minutes.
Onions Best
String Beans
Should be boiled one hour. Shell Beans Require from half an hour to an hour. Green Corn Boil twenty or thirty minutes. as water as possible Green Peas Should be boiled
in
little
boil
twenty minutes.
Asparagus Same as peas serve on toast with cream gravy. Winter Squash Cut in pieces and boil twenty to forty
;
when done,
butter,
pepper and
Cabbage-
Should
hour
to
one
large potatoes.
Half
fill
When
;
boiling put in
the potatoes a
cook
until tender
skimmer
salt
over them.
it
potatoes, as rovers.
is
many
potatoes as needed.
When
the lard
stir
hot put in
the
frequently, to prevent
When
brown
them
then
stir in salt,
Fisk
&
Co. are
\NI>
Warranted
the
For
ST^nsrrj^iR,!}
Purity,
soaps
Washing
Qualities.
Economy,
Cleanliness
and
Do your Clothes, after a few washings, become yellow or have the appearance of not having been thoroughly washed, and it becomes necessary to "put them out to bleach?" This is caused by the use of Soap filled with Rosin. Sal. Soda, Silex, Silicic Acid, Silicon Clay, and other adulterations, of no washing qualities, but "fill up" and add weight.
and remedy
this
TRY L. I. FISK & CO.'S JAPANESE, have your Clothes become -white as snow, fragrant
and
perfectly clean.
Do you have Chapped, Cracked ox Sore Hands, or do they become "pa>boiled" by "doing a washing? This is caused by the use of Soaps filled with caustic, soda, acids, or vitrol, which ruin the hands, tot and eat the clothes
USE
injured, will
L.
I.
Warrant) dft ee ft om all adnlsoft and smooth. terations, and will not injure the finest Laces, and by its exclusive use for a short time, you will readily see its superior benefits, as it is pronounced by all, after one or two trials, to be the best Soap ever used.
become perfectly
your
hands, no matter
how
badly
We
SOAP.
are the Patentees and Sole Makers of the genuine JAPANESE See that our name is on each wrapper, and take no other
YOUR
GROCER TO SEE
Cut the
being sold.
IT and
IT.
EACH BAR CONTAINS TWO CAKES. bar, cent dry hard each cake will out-last the
five
Soaps now
Also, the REST PALE SOAP in America, in I, 2, 3 and 4 pound bars, unlike most family Soaps, are put up FULL WEIGHT for every patron, and will last one-third longer than any other liar Soaps, and are
TO BE PURE.
Ask your Grocer for L. I. Best, Purest, CLEANEST, ami the most
GUARANTEED
and get the
market.
William H.
Qg
Goss.
(^
J)
WAM
1'APEM
WINDOW SHADES,
CORNICES
olstoiT Cleocin g3
No. 2 East Main Street, opp. Front,
ROCHESTER,
N. Y.
NEALE',
MANUFACTURERS OF
COSTUM
WORK
A SPECIALTY.
to.
37 If est
Main
Street,
(oorner xchanoe,
ROCHESTER,
N. Y.
Vegetables.
.21
BAKED POTATOES.
Pare eight or ten potatoes, or as
many
as
needed
bake
in a
TOTS.
;
Pare and slice the potatoes very thin with potato slicer
let
them stand in alum water for half an hour; wipe dry, and salt while hot. very hot lard a light brown
;
fry in
Mrs.
I,.
SUNDERLIN.
SARATOGA TO A TOTS.
'J
peel and slice very thin with them stand in cold salt and water for half an hour dry them, and fry in boiling hot lard, taking out as soon .is they rattle against the spoon salt hot.
;
potato slicer
;
let
Mrs. A.
S.
Mann.
SCO L L OP ED TO T. A TO TS.
Use boiled potatoes
pepper and
salt
;
slice
them
thin
rolled crackers
sprinkle in
cream or
rich milk.
Bake from
H.
POTATO
Take
them.
five
ROLLS.
and wash them
;
or six
potatoes, boil
add
salt,
pepper and
hot lard.
a little milk.
Make
out into
little rolls,
(lour.
Fry
in
M rs.
Ira
Nor rHROP.
22
BROILED POTATOES.
Boil eight
or
ten
large
potatoes
' ;
when
cold,
slice
them
over a hot
salt,
them.
TRIED TOMATO.
Cut the tomato in slices without skinning
them
until
into
pepper and salt them and fry in butter brown. Put them on a hot platter and pour milk or cream the butter and juice. When boiling hot, pour over the
; ;
then sprinkle a
little
flour over
tomatoes.
BAKED TOMATOES.
in small pieces spread in bottom of pudding dish a thick layer cover with a thin layer of bread crumbs, and sprinkle salt, pepper and a few small pieces of butter over them add layers of tomatoes, &c, until the dish is
filled
sprinkling
a layer of
fine
rolled crackers.
BROILED TO MA TOES.
Cut
surface
large tomatoes in two, crosswise
;
down
when
and put
and
until done.
C.
M.
SPICED TOMATOES.
To one pound
half
and
sliced,
add oneBoil
pound brown
two hours.
BAKED
butter;
salt,
CORN.
Grate one dozen ears sweet corn, one cup milk, small piece
and bake
in
Vegetables.
23
CORN CAKES.
two eggs, one tablespoon melted butter, three tablespoons sweet milk, two and one-half tablespoons Fry in spider. Boston crackers, rolled. Mrs. \V.
One
CORN OYSTERS.
Eight ears of sweet corn, grated
eggs, salt
;
Put a enough to make a batter. tablespoon of butter into a frying pan and drop the mixture into brown on both sides. a spoonful in a place the hot butter
and pepper;
flour
Mrs. Sage,
SUCCOTASH.
Ten
little
the cob,
one pint Lima beans cut the corn from and stew gently with the beans until tender. Use as Season with butter, salt and pepper water as possible.
ears green corn,
;
milk,
if
you choose.
I'.GG
PLANT.
an inch thick
;
in slices half
and
let
Rinse
in clear
cold water
in
wipe each
slice
dry;
dip
first
in
rolled
fry
salt,
and
brown
in butter.
Mrs. Miller.
MACCARONI.
Three long
in a pint of
sticks of maccaroni,
broken
in small pieces
soak
cheese.
add pepper, salt and butter; then sprinkle the bread and cheese crumbs over it, Hake until brown. and so continue until the dish is filled.
Put a layer of maccaroni
pudding dish
Beli
24
VEGETABLE OYSTERS.
One bunch
of oysters
;
boil
and mash.
One
;
half a teaspoon
soda
flour to
make
a batter
add two
C.
eggs,
Fry
in
hot lard
drop
in spoonfuls.
M.
MOCK
OYSTERS.
Three grated parsnips, three eggs, one teaspoon salt, one teacup sweet cream, butter half the size of an egg, three tablespoons
flour.
Fry
as pancakes.
Mrs. M. K. W.
BAKED BEANS.
One
in
in the
and
boil ten
minutes
and put with them a small piece of boil until nearly tender, then take them out of the kettle with a skimmer put in a baking dish, with the pork in the center cut sprinkle over the top one tablespoon the rind in small squares bake three hours. If they bake dry, add the of white sugar
water,
; ; ;
;
bean broth.
Bread.
BREAD
POTATO YEAST.
Three potatoes; boil and mash them in the morning; add after one-quarter cup sugar, one-half cup flour, a little salt add stir and boiling water stirring well, pour over one-half pint
; ;
stir that,
and put
it
in a
warm
place.
and add one-half cup yeast, When it is risen well and rounds
it
up
to
down.
Do
it
so several times
at night strain
and put
in a jug.
Keep
in
It will
be good a week.
Mrs.
C.
J.
Baldwin.
YEAST CAKES.
boil one-half
pound
liquid
is
;
very
let
strong;
then
put
in
fifteen
or
twenty
;
large-
them boil till they arc thoroughly done take them out pare and mash them fine. Put in the mashed potatoes a pint bowl of flour, and strain your boiling hop liquid on to the
potatoes
;
flour
and potato
salt
it
taking care
that
the
flour
is
well
scalded.
Add one
hand
in,
and one
the
handful of
when
the mixture
a
is
rub
through
colander to reduce
\
to a
let
i'\nc
it
pulp.
in
Add
a sufficient quantity of
east to raise
;
it,
and
stand
a large
covered
jar until
morning
They must be hard flour, and mix the cakes with Indian meal. enough to take up a quantity of dough in the hand, pat it into slices. Lay the cakes as you cut them together and cut on plates or something that will not impart any taste to them The cakes must be turned once the first day, ami after that
it
Mrs.
>ki \
S VG1
26
"
YEAST.
One handful
well done,
boil
together
until
and strain through a colander add sufficient water to make two quarts, and when boiling stir quickly into one quart of flour and a little salt. When lukewarm add one cup of
yeast.
Ellen.
POTATO BREAD.
Three and one-half quarts of sifted flour, one boiled potato, one quart warm water, one teacup yeast, one even tablespoon salt. Mix at night put the flour in a large bowl
large
;
;
hollow a place in the centre for the potato mashed, water and
salt.
Stir in
in
;
enough
flour to
make
smooth batter
barely
add yeast
flour
it,
stir
flour.
board
knead
fifteen
minutes, using
enough
in
to
prevent sticking.
cover,
and leave
to rise.
;
mould
into loaves
when
and bake
in a
moderate oven.
one-half tablespoon of
when
it,
of flour
mix
well,
warm
from
as that
used
is
mixing.
Keep
its
it
at the
same temperature
nearly twice
It
may be
once or twite during the rising. Add this to a sponge made of one quart of hot water, two and one-half quarts of flour adding as much more as may be necessary to make a
well,
loaves,
and leave in a warm place to rise. When keeping them as soft as possible; lay in
buttered
tins.
When
and bake.
Bread.
BREAD.
Five quarts Hour, one tablespoon
water, one cup of yeast.
salt,
place
all
night.
In
the
Knead thoroughly, and leave in warm morning make into five loaves, and
when
light
I.
T.K.N.
BISCUIT.
Two
quarts flour, (full); one quart milk or water, one cup
lard, one-half
cup
yeast,
salt.
when
it
comes
it
to a boil,
will
on the
flour,
wet
mould thoroughly,
(which
will take
it
like
from
five to six
hours); then
stir
where
entirely
possible
As fast as it rises, work it down, until then mould it, and leave where it will be cold as cold This dough will keep a week, and without freezing.
will
be cold.
rolled, cut,
and baked
like
soda biscuit
to
rise
ten
Mrs. A.
A.
Morg w.
FRENCH
One
a little
;
ROLLS.
it
put into
when
and
Let
half a
cup of
yeast, or
cake
stir in flour to
it
make
a stiff sponge,
and when
it
light
mix
as
for bread.
punch
down
;
and
dough on
then turn the repeat two or three times moulding board, and pound with the rolling-pin Cut out with a tumbler, brush the until thin enough to cut. Let the surface of each one with melted butter, and told over. rolls rise on the tins; bake, and while warm brush over the
let
it
rise
again
to the
make
Mrs. w. N. S
28
"
PARKER HOUSE
One teacup home-made
to mix.
ROLLS.
salt,
yeast,
little
one tablespoon
flour sufficient
it.
Then add
at night
;
the
in
necessary.
little
Then
roll
Spread a
rise
butter on
each
in a
roll
Let them
very
light,
then bake
quick oven.
PARKER HOUSE
One
gill
ROLLS.
milk, one-half
quart
flour,
one ounce
In
put the
melted.
salt
and lard
in the
is
and warm
until
the lard
;
is
When
the milk
Do
not
stir
it
it.
In
morning work
tea, roll
it
thoroughly
two hours
cut with
a
before
tin
With
it
little,
buttered pans,
lay
Mrs. Miller.
R USE.
Four
all soft
with Hour.
Let them
;
when
light
make
into biscuit
put in
and
rise
baking.
When
taken from the oven, rub the top with sugar and cream.
Mrs. Woodbury.
Bread.
29
TEA RISK.
Three cups
sugar, two of flour,
two eggs,
I,.
Mrs.
\Y.
Sage,
BROWN
Three cups corn
molasses,
little
BREAD.
salt,
meal, two cups brown flour, one cup one teaspoon saleratus, three and one-half
RYE BREAD.
One
Mix
pint rye meal,
one pint Indian meal, one cup molasses, salt, two cups sour milk.
;
put
in
the
BROWN
BREAD.
One quart of sour milk, one-half cup of molasses, one-half cup of sugar, two eggs, three tablespoons of melted butter, one teaspoon of soda. Mix with brown flour as stiff as you can stir
it
with a spoon.
To make gems
and bake
in
little
less
flour,
muffin rings or
gem
pans.
One and
bake
five hours.
Mrs. E. W. Sage.
"
30
GRAHAM BREAD.
One bowl
soft
soda.
Dissolve in
;
warm
and
water";
let rise
Graham
flour
put
in tins,
then bake.
Mrs.
B. N.
Hurd.
CORN BREAD.
One quart Indian meal, one pint Graham flour, one pint sweet milk, one pint of butter or sour milk, one-half teacup of
molasses, one full teaspoon of soda.
CORN BREAD.
One
pint corn meal, one pint bread sponge, two-thirds cup
when
cool,
add
cake
put
in tins,
and soda. Mix with Graham and when light bake one hour.
flour stiff as
Seneca Point.
JOHNNY
Two
lard, one-half
CAKE.
cup
saleratus,
cup sugar, one cup flour, one teaspoon one-half teaspoon salt, three cups Indian meal.
Mrs. H. E.
B.
little salt
sifted together
add a
water to
thick.
make
Bake
soft
dough.
in
quick oven.
Ellen.
Bread.
31
TEA PUFFS.
Two
and one-quarter cups
flour,
beaten separately
Bake
in cups, in
a hot oven.
thoroughly
put
in
a coffee-cup
add one
;
with butter milk or sour milk, two handfuls corn meal, one
rubbed
into
Bake
in muffin rings
on a griddle.
MUFFINS.
One cup
of
home-made
and eggs well together then stir in the milk, slightly warmed, and thicken with flour to the consistence of griddle cakes. When light, bake in muffin rings or on a griddle. Muffins should never be cut with a knife, but be pulled open
with the fingers.
If
wanted
after
breakfast.
M ks.
S.
MUFFINS.
Three
pints flour,
melt together).
Bake
quick oven.
BREAKFAST PUFFS.
Four eggs, four cups milk, four cups
of egg
in
flour.
and
flour together
in
quick oven,
3
add the whites beaten stiff. Bake gem irons. Mrs. E. F. Wilson.
;
32
"
to
One pint warm water, one teaspoon salt, Graham flour enough make stiff hatter. Have your irons and oven both hot.
GRAHAM
One
quart of
PUFFS.
of
in
Graham
flour,
little salt.
Bake
HUCKLEBERRY
One cup
of sugar, one
CAKE.
cup of milk, two and one-half cups ot flour, one egg, butter the size of an egg, two teaspoons of baking powder, one and one-half cups of huckleberries. To be
eaten hot, with butter.
leaving out
sugar.
the
huckleberries, and
Mrs. Sage.
SHORT CAKE.
Three teaspoons baking powder, sifted with one and one-half
pints flour; three tablespoons butter,
half
cup sugar
teaspoon
jelly tins.
salt
rubbed into the flour; oneone egg, beaten with one pint
milk.
Matie
C.
Dayfoot.
one pint
flour,
baking powder.
Bake
cups for
tea.
Mrs.
J.
M.
P.
one teaspoon cream tarter, or three teaspoons baking powder; sweet milk enough to make it the right consistency. Mrs. Oren Sack.
two-thirds of rice (cooked) to one-third flour
Bread.
33
WHEAT
to
CAKES.
soda, a
little salt,
two eggs,
flour
WAFFLES.
If
you want your waffles for tea, take one quart warm milk two eggs, beaten; a small piece of butter;
;i
Mix with
wheat
pancakes.
Set by
warm
Bake
in waffle irons,
greased.
Mrs.
J.
H. HuRD.
WAFFLES.
Three
salt,
eggs,
a little
stir in
and soda,
beaten
stiff.
Use
flour to
make
stiffer
than pancakes
Hake
in
waffle irons.
EGG TOAST.
For
to
six persons, take
flour
enough
dip
make
good
stiff
batter.
in thin slices;
and
fry
brown
Serve hot.
Mk>.
I..
34
"
PI ES.
PIE CRUST.
One-half cup
slightly into the
lard, one-half
little
sifted flour,
Rub
the butter
and
it
lard
wet
it
as little
as possible.
This quantity
will
make two
Mrs. W. N. Sage.
also, to
give
it
CUSTARD
One
sugar.
If
PIE.
three tablespoons of
little salt,
the milk
scalded,
it
will require
RICE PIE
For two
soft.
pies, take
two tablespoons of
rice
;
it
cook
until perfectly
Let
it
cool
add three
cinnamon and
S.
crust.
Mrs. W. N.
Pies.
35
CREAM
One
with a
stir
PIE.
Wet
the starch
light,
cold milk
and
vanilla,
and
fill
bake
it
with a frosting
made
of
two tablespoons of
Edwin
Pancost.
two eggs.
and
cool, flavor
CRUST FOR
One
plates,
PIE.
water, teaspoon
in
separate
PLAIN APPLE
Line your plate with pastry;
witli
fill
PIE.
down
Bake
light
brown, and when done remove the upper crust, and season with
butter, sugar
and spice
to taste.
LINCOLN
One
PIE.
;
two tablespoons flour; grated rind and juice of a lemon Sweeten to taste. Bake with of three eggs, beaten.
crust,
yolks
lower
of three
eggs, beaten
brown
Mrs. M. K. W.
P UMPKIN
One
Spice and sweeten to
taste.
PIE.
little salt.
C.
M.
PUMPKIN
One cup stewed pumpkin, one
teaspoon
molasses.
ginger,
a
little
PIE.
coffeecup milk, three eggs,
and
pepper.
Sweeten with
Mrs. Sugku.
SQUASH
One
milk,
PIE.
full cup stewed squash, one scant cup sugar, one pint two eggs, two tablespoons melted butter, a little salt, ginger and cinnamon. Mrs. W. N. S.
PIE PLANT
Two
salt;
PIE.
a little butter.
one pint
flour,
pinch
water to
PORK
Cover the dish with crust
a layer of
;
PIE.
;
and raw), sliced very thin and in small pieces. Black pepper and spices to taste. Sugar upper crust. Bake one hour and a half.
pork
(salt
COCO AN UT PIE.
One cup powered sugar, one-half cup butter, four eggs, one cup grated cocoanut, one quart milk. Put the cocoanut Makes two with the butter and sugar add the milk and eggs.
;
pies.
Buffalo.
Pies.
37
COCOAN UT
PIE.
One cup sugar, one-half cup butter, one-half grated cocoanut, one quart milk, four eggs, one teaspoon of corn starch. Beat
sugar and butter together
lastly the milk.
;
This
will
make two
M
A
One
flour,
rs.
ii
Gilbert.
PIE.
;
large lemon,
butter (heaping)
one
and squeeze the juice of the lemon beat the butter and sugar to a cream with the yolks of the eggs then stir in the lastly whip and stir in grated rind and juice, Hour and brandy Hake with an under crust. the whites.
rind
;
;
LEMON
(
J'JE.
;
spoon
cup milk.
of pie.
of the eggs
Bake with under crust. Make and three tablespoons of sugar Set in oven and brown slightly.
meringue of whites
spread over the top
E.
I.
G.
CHOCOLATE
One
milk
fourths cup sugar,
PIE.
coffeecup milk, two tablespoons grated chocolate, threeyolks of three eggs. Heat chocolate and add the sugar and yolks together, beaten to Flavor with vanilla. Bake with under crust. Spread
;
together
cream.
top.
Ella
1.
Could.
RICH MINCE
apples, six
of sugar, four
PIES.
suet, eight
pounds
of
and one-half pounds of raisins pounds (stoned); one pint of brandy; ten nutmegs; add cinnamon,
cloves, salt
and citron
will
to
your
taste.
Wet
This quantity
make twenty-four
38
"
PIES.
Four pounds of round of beef, seven pounds apples, five pounds raisins (chopped or stoned); two pounds suet, seven pounds sugar, one pint brandy, ten nutmegs, grated cinnamon and cloves to taste a little salt, three-fourths pounds citron,
; ;
sliced fine.
fine,
chopped also, and the other quantity makes a three gallon crock full.
the apples,
ingredients.
add This
Mrs. A.
S.
Lane.
MINCE
Boil one large or
PIES.
{Makes
17.)
;
one and one-half pounds fine chopped suet, six pints fine chopped sour apples, two pounds fine chopped raisins, two pounds currants, one pound fine chopped citron, one quart molasses, two pounds
brown
allspice,
one quart brandy, two quarts cider, one ounce one ounce cinnamon, three nutmegs. Chop the meat when cold, add the other ingredients and cook one hour let it
sugar,
;
if
more
apples.
MOCK MINCE
Two
cups sugar, one
small
PIE.
butter,
cup
one- half
cup of
molasses, two eggs, one cup rolled crackers, one cup cold water,
cider,
cinnamon and
cloves.
Mrs. Sage.
CHOICE COFFEES.
Nothing helps a Breakfast so much as good Coffee. Pure Old Java, or Mocha and Java Combined, fresh roasted daily, can be found at Moore cS: Coin's. Powers'
Block.
Minnesota
The
it
lew
it
Process Flour.
is
made
and
in
sell
Minnesota.
We
receive
and
Vanilla,
Graham
Flour.
&
We recommend
MOORE &
GROCERS, Power*
Block,
COLE,
ROCHESTER,
A. V
SIBLEY. LINDSAY
&
GURR
mmt #
FANCY GOODS AND
NOTIONS,
MANUFACTURERS OF
LADIES'
UNDERWEAR, CLOAKS
69, 71, 73
aid
DOLMANS,
MAIN STREET.
Western
New
York, and
offer
ROCHESTER,
N. Y.
39
Plain
Flour
use
it.
&
Fancy Desserts
be
sifted
just
GENERAL DIRECTIONS.
Should
always
before you wish to
Powder Should
in
be thor-
Soda Should
to a
always be dissolved
the milk.
Should
stir
always be
beaten
EggS Beat
whip the whites
and
them
the flour the last thing before putting the cake into the tins.
To
be
Boil a
Pudding
in
Bag Dip
made
of thick cotton
or linen in hot
pudding
will
Always put
plate
To Steam
steamer closely
boiling.
a Pudding
allow a
Put
and
it
or earthen
set
little
longer time
than
\V.
you
do
for
Mrs.
W'l'./UJf'J'S
N. Sage.
AND MEASURES.
one pound.
-
Two cups
One One
Two
One One
tablespoons of liquid
one ounce.
one ounce.
four ounces.
of liquid
pint of liquid
sixteen ounces.
Mrs W.
N. SaGI
40
"
SUET PUDDING.
One cup
tus,
and currants, one egg, one cup sweet milk, one teaspoon
dissolved in milk
;
one-half
nutmeg.
Mix
stiff
SAUCE.
One cup
water.
stir
in
Mrs. M.
B. B.
PL UM P UDDING.
One pound
pound
add
boil
raisins,
stoned
fine
;
suet,
chopped
little
teaspoon soda, a
flour to
nutmeg and
Tie
mix
soft.
in a bag, leaving
room
to swell,
and
from three
to four hours.
Mrs. A.
S.
Lane.
ENGLISH PL UM P UDDING.
Two pounds suet, chopped three pounds raisins, seeded two pounds currants, one-half pound citron, two pounds sugar, five eggs, one pint milk, one-half pint brandy, two or three nut; ;
megs, a
bags,
little
salt, flour
to
make very
stiff.
Put
in
one or two
and
Mrs. A.
S.
Lane.
GRAHAM PUDDING.
One and
one-half cups
Graham
flour,
one-fourth cup melted butter, one-half cup sweet milk, one egg.
little salt, one-half cup raisins, one-half cup one teaspoon cloves, one teaspoon cinnamon, onefourth of a nutmeg. Steam two and one-half hours. Serve
with
warm
sauce.
Mrs. Woodbury.
41
one
table-
lard,
tablespoons brown sugar, one-half pint milk, one egg, one tea-
salt,
make
a soft batter.
Stir
bake
Mrs. Battelle.
APPLE PUDDING.
Fill a
nutmeg, a
lemon or
vanilla,
a crust
set
on
top of the stove until the crust rises, then bake a nice brown.
CRUST.
One
size of
quart
flour,
an egg,
salt,
One
vanilla,
egg,
one cup
fine sugar,
pour a
little
Flavor with
and grate a
little
nutmeg on
top.
Miss Fosoick.
BREAD PUDDING.
One
half
lemon
top.
cup sugar.
Spread meringue on
Mrs. Pitkin.
STEAMED PUDDING.
One
egg, one large teacup sour milk, a
little
Mix
soft
and put
in
pudding
dish.
Fill
MARY
42
"
QUAKER PUDDING.
Six eggs, beaten with nine or ten tablespoons flour
and one
B.
quart milk.
Grandma
RICE PUDDING.
One teacup
piece butter, a
rice,
raisins, small
little salt,
and
a half to
two hours.
QUEENS PUDDING.
One
pint of bread crumbs, one quart of milk,
;
warmed and
When
baked,
Beat the
whites of the eggs dry, and add two tablespoons of sugar and
Bake a
light
brown.
Serve
warm
with
ANGELS' EOOD.
Dissolve one-half box of gelatine in one quart of milk
;
beat
lemon
stir it
;
let
it
come
to a boil
When
and
stir
nearly cold,
whip the whites of the eggs to a Pour into moulds and custard.
through the
set
away
to cool.
COTTAGE PUDDING.
Two
cups
tablespoons melted butter, one cup sugar, three small
flour,
powder.
POOR
MANS
;
PUDDING.
three-fourths cup and one-half quarts sweet
;
add milk as it boils away, until it and quite brown. Mrs. W. T. Mills.
is
43
brown bettie.
One-third of bread and two-thirds of apples.
Crumb
the
bread
half
fine
cup
butter,
nutmeg.
Mix
Bake very
brown.
SAl'CE.
One teaspoon
boiling
butter,
sugar,
one pint
vanilla
water,
one teaspoon of
flavor
with
or
wine.
Mrs.
C. F. Paine.
INDIAN PUDDING.
Add
to
three
salt.
tablespoons
one tablespoon
flour,
little
Mrs.
A. A.
Morgan.
APPLE DUMPLINGS.
Fill
a dish
two-thirds
full
of apples, pared
and quartered
Steam one-halt
BOILED CUSTARD.
Six eggs, one quart milk, six tablespoons sugar, scald milk.
Add
Stir
until
done.
BAKED CUSTARD.
One
quart milk, four well-beaten eggs, four tablespoons sugar.
Flavor to taste.
Hake
in
moderate oven.
44
One
Soak the tapioca in water add the milk flavor with essence of lemon or anything else you prefer. Bake slowly one hour. To be made the day before it is wanted, and eaten cold with cream Some prefer the pudding made with three or milk and sugar.
butter, three tablespoons of sugar.
pints of milk
and no water.
a dish
half a pint
;
of tapioca in
;
one
lemon pour over the apples. Eat when cold, with cream and sugar.
add a little salt flavor with Bake until apples are tender.
TAPIOCA
One cup
cocoanut.
four eggs, white of two, one cup sugar, two tablespoons grated
Bake one-half hour. Make frosting of whites two two tablespoons grated cocoanut spread over the pudding when baked. Set in the oven until a
eggs, three tablespoons sugar,
;
light
brown.
Delia.
TAPIOCA CREAM.
Three tablespoons tapioca, soaked in a teacup of water over add one quart of milk stir together and boil twenty Beat the yolks of three eggs, and one cup sugar minutes.
night
; ;
thoroughly
whites very
stir
stiff,
flavor with
vanilla.
Beat the
over
it.
Serve cold.
45
PUFFS.
Two cups flour, two teaspoons baking powder sifted together add one and three-fourths cups sweet milk, one teaspoon melted butter, one-half cup sugar, one egg stir quickly. Hake in patty
;
tins
twenty minutes.
Mrs. H.
C.
FRITTERS.
Two
enough
light
Drop
fry
brown.
FRITTERS.
One cup sour milk, one egg, one-half teaspoon salt Hour to make stiff batter; one even teaspoon soda last thing. Fry in lard. To be eaten with lemon and sugar, or cider sweetened
;
and
hot.
E.
I!
TAPIOCA MERINGUE.
One
small cup of tapioca, three
in
pints
of milk,
three eggs.
;
more
cook
in
a
in.
stir
before sending
to table,
to a stiff froth
and
stir in lightly.
Mrs
\\
N. S
RICH
One-half teacup of
beat
rice,
MERINGUE
one quart of milk, four eggs, eight
Boil the rice in the milk
a littk' salt.
is
soft
the
the
sugar and
stir into
while
it
is
hot.
Flavor with
beat the
;
vanilla,
into your
in
pudding
dish.
stir
a light
brown.
Mrs. W. N. S
46
"
Mother Hubbard's
Cupboard.''
CAKE MERINGUE.
Line a pudding dish with cake
;
fill
it
Mrs. A.
S.
Mann.
)ne
pint
rich
cold milk
makes
smooth
eggs.
paste.
Then
fire
and
stir
in the
beaten
add
set in a cold
place.
Miss Morgan.
butter to a
cream
stiff
and sugar.
sauce.
Add
cocoanut
last.
Beat the sugar and and add to the butter Bake and serve with
Mrs. E. H.
CHOCOLATE PUDDING.
One
late,
grated
When
the chocolate
pudding dish
add
and
six
tablespoons sugar.
eggs to
Hake about three-quarters of an hour. Beat the whites of the stiff froth; add six tablespoons sugar. Spread the frosting over the top set again in the oven until a light brown.
;
Mrs.
E.
W. Sage.
47
SPONGE PUDDING.
One
have a
small stale sponge
seeded
raisins,
one-quarter
tin
Must cup currants, one quart milk, three eggs. mould with a chimney. Butter the mould well
Crumb
and
and
the cake
as for
the
mould with
the currants.
in the
;
Mix
;
the eggs
and milk
mould
it
cover tight
a
boil threeset
in
quarters of an hour
then put
on
platter,
the
oven
for a few
minutes.
a thin
boiled custard.
Mrs.
ii-D.
Darling.
SPONGE PUDDING.
One heaping coffeecup
one quart milk.
Hour
is
smooth
in
constantly until
well
cooked.
When
melted butter, one small teacup sugar, volks twelve eggs (beaten
to froth)
mix
together.
Have
in
oven
full
pudding in buttered tin dish, and set in dripping pan. Bake in moderate oven three-quarters of an hour. Serve with sugar and cream or sauce. Syracuse.
five or six
oranges
in
in a
pudding
a
then
make
boiled
custard of one pint milk, yolks of three eggs, one-half cup sugar,
com
starch
pour
this
Make
white-, of
it
l.MM
S.\
ERLE
48
"
ECLAIR PUDDING.
Four eggs, one cop sugar, one cup flour, one teaspoon vanilla, one teaspoon baking powder. When baked spread the top with
chocolate icing.
icim;.
and smooth.
CUSTARD.
(
little salt,
sugar,
flavor
with
vanilla
and
lemon.
Ida M. Satterlee.
DELMONJCO PUDDING.
One
cup
quart of milk, four eggs (leave out the whites of three)
;
in a farina boiler to
scald
in
cold milk
;
and
stir all
pudding dish
;
flavor with
a light
ORANGE P UDDING.
four sweet oranges,
the milk,
little
sliced small
Heat
add the corn starch (wet with a Boil cold milk), the sugar and eggs, thoroughly beaten.
boiling
as custard
;
when nearly
until thick
when
Make
tea-
cup of sugar
of this.
G.
\g
PORCUPINE PUDDING.
One cup
tin.
sugar, one
cup Hour, three eggs, three teaspoons in teaspoon milk; bake in a round
;
stick
blanched almonds
;
make
floating island
put cake
on glass standard
rest of
pour
a little
use-
Mrs. H. C.
SNOW PUDDING.
One-half box gelatine, soaked
lemons, grated
;
in
cup
of water
Add
sugar and lemons to gelatine, then pour over one-half pint boiling water.
When
all
sparkles
Make
custard of yolks.
Ella.
PUDDING SAUCE.
One tablespoon
sugar, grated peel
flour,
butter size of an
egg,
one-half pint
taste
; ;
mix
flour
and juice of one or two lemons, to suit and butter together, then add sugar and lemon
it
then
thickens, cool a
M. C.
FOAM
One cup
together
in a
SAUCE.
sugar and yolks
hot; then add
;
pulverized
bowl;
still".
set in
boiling water
stir until
whites beaten
of
brandy
in a
but a small piece of butter and tablespoon dish; pour over them the sugar and eggs just
before serving.
Ella
1.
G.
PUDDING SAUCE.
One cup
sugar, two eggs; beat the yolks very light,
to a
stiff
add
sugar,
mix thoroughly, add the whites, beaten add two tablespoons brandy. Serve as soon
froth;
then
as
made.
E. B.
P.
50
"
Madeira wine.
nutmeg
S.
over
it
Mrs. W. N.
WINE
strain
table.
SA UCE
{Hot).
and
it
to
over
the
top
of
the
tea-kettle
three
or
four
minutes.
'
Mrs. W. N.
S.
in
milk
until
boiling,
mould.
Gould.
lemon or
stir
then
in
in a little
boil
Mrs. Gilbert.
CARAMEL CUSTARD.
Put two dessert spoons of crushed sugar
stand on
until
it
in a tin
pan.
Let
it
it
stir
constantly
is
Pour
it
milk
eggs.
51
APPLE SNOW.
Mash
one cup
the pulp of three baked apples with silver spoon; add
sugar,
flavor
and beat
one-half hour.
custard or alone.
Jennie
Morg
\n
SNOW
Two
strips
DRIFT.
soaked
in
(or
cold
Take
it
;
and pour over it one pint boiling water add two cups granulated sugar and the juice of two lemons. Put it on the ice, and when thick beat into the beaten whites of four eggs. Then put in mould and place on ice. Serve with boiled custard. Mrs. M. K. W
in
a very
little
flavored
and sweetened
Stir
to
the
gelatine into
into
the
if
prepared mould.
be soaked
wine
preferred.
Mrs. H. Candee.
CHARLOTTE RUSSE.
Two tablespoons
the cream
stiff in
gelatine soaked in a
little
cold
milk two
Whip
the
bowl or dish;
the
on
ice.
Boil
milk and pour gradually over the gelatine until dissolved, then
strain;
a
time.
pulverized
vanilla.
the
cream and
place to harden.
Ella
Gould.
52
"
SPANISH CREAM.
Make
a soft custard of one quart milk, yolks of six eggs, six
tablespoons sugar.
in
one-half
Delia.
RUSSE CREAM.
One-half box gelatine, soaked in a little water one-half hour; one quart milk, one cup sugar, four eggs. Mix sugar, milk r
yolks of eggs and gelatine together; put in a pail set
in a kettle
and
stir
Flavor with
vanilla,
and pour
custard.
WHIPPED CREAM.
To one
to taste
use.
;
Make
Mrs. W. C. R.
SNOW
while mixing.
JELLY.
Let
it
stand
Two
stiff.
;
Add
to gelatine
moulds.
Make
Mrs. Lank.
WINE JELL Y.
One-half
box
Coxe's
gelatine, soaked in one-half pint add one pint boiling water, two cups
;
Let
come
to a
boil,
then
strain
moulds and
set
in a
cool
place to harden.
A. H.
BEWARE -ADULTERATIONS.
EMINENT CHEMIST England AN an samples
in
recently
made
analysis ol several
ol
Starch, bought at
different places,
and
in
twenty per
cent,
and
in
some even
Kings-
ford's
found to be
ATIONS
When
is
tlu-
for
CHILDREN
and
becomes
is
used.
will
Only
Chemical Analysis
show the
PURE
ARTICLE
from the
ADULTERATED.
jf{tniiofoti( 5
Has been thus
stance.
xfsuicgo
f wit Starrlj
PERFECTLY PURE
In
and
free
the
UNADUL-
name,
T.
Kingston!
IS
&
Son,
Oswego,
I. Y.
,3=
Un-
not
been used.
FRUIT FLAVORS,"
AS FOLLOWS:
"J.
IV.
COL TON,
Award
at
fumes." fudges of
By
of 1876.
the
New
England
at
Fair,
American
New York
of the finest Fairs held in Massachusetts, and at every Fair where exhibited
in competition.
Bogle
89 Park Place.
Rochester, N.
FINE GROCERS,
SELL THEM.
'
Cake.
53
LEMON
JELLY.
in
water one hour; and one pint boiling water, and one and onehalf cups sugar, three lemons, grated. Stand on stove until
boiling.
Strain into a
mould and
CIDER JELL
One box
V.
In twenty
minutes add one pint boiling water, then one quart cider and
one pint sugar (granulated), and the grated rind and juice of two lemons. Let it stand on the stove until hot, but not boil. Then strain into moulds. Mrs. E. S. Converse.
CAKE.
SOFT GINGERBREAD.
One-half cup butter, two cups molasses, one cup sugar, four
cups
flour,
GINGERBREAD.
One cup brown sugar, and one tablespoon butter, stirred to a cream add one cup New Orleans molasses, and mix well then add one cup sour milk, one teaspoon of soda dissolved in a little of the sour milk. Mix all together, and stir in two and a half cups flour; put in ginger or spice to taste. Bake in one large loaf one hour, or two small loaves one-half hour.
;
;
Ellen.
54
GINGERBREAD.
One cup Brown
butter,
sugar, one
gether and put on the stove and warm, while sifting flour and
hot water.
raisins.
Mrs. E. Holmes.
GINGER COOKIES.
One cup
to roll out.
SEED COOKIES.
Two
small cups of sugar, one cup butter, one-half cup sweet
milk, one egg,
Mix very
Mrs. G. Gould.
MOLASSES COOKIES.
One cup
butter,
New
Orleans
molasses, three eggs, three even teaspoons soda, two small tea-
spoons ginger.
Stir butter
make
a soft dough.
Roll
and bake
in a
quick oven.
Mrs. George
F.
Hurd.
GINGER COOKIES.
One-half cup butter, one cup brown sugar, one cup molasses,
one cup sour milk, one teaspoon ginger, one-half teaspoon cin-
egg,
one
cpaart flour,
one
dissolved
in
the
milk.
Bake
in
cups.
for tea.
Mrs. G. Darlim;
Cake
GINGER SNAPS.
One cup
of molasses, one
cup
sugar.
fill
the
One teaspoon
soft as
you can
out
roll as thin as a
COOKIES.
One cup
sugar, two-thirds
cup
butter,
soda.
A:
One
eggs.
lard
rest
little
Knead
well,
and
raise;
when
them
light,
out
thin,
and
and one-half
lard
is
better to fry
in
hud.
Mrs. Woodbury.
DOUGHNUTS.
One and one-half coffeecup sugar, one-half coffeecup lard, one and one-half coffeecup milk, three eggs, four teaspoons baking powder, one teaspoon salt, one nutmeg, flour enough to mix soft.
FRIED CAKES.
One cup
of
flour.
of sugar, one
Mills.
CRULLERS.
One cup
soda, a
lard.
little
spice
to
taste.
Mix
soft.
fry
in
i
boiling
\n\
Jan
56
One cup
milk, one
eggs, a
little salt,
two and
Mix
thoroughly, and drop from a spoon into boiling lard; fry a light
brown.
Mrs. Candee.
PEPPERNUTS.
One pound
cloves,
flour,
one of cinnamon, one-half pound citron, one cup blanchone-half teaspoon black pepper, one-half teaspoon almonds, ed flour and sugar together add the other ingredients. Rub salt.
;
ANGEL FOOD.
One
gill
flour,
gills
one
teaspoon of vanilla.
stiff
froth, then
add
tin
sift
the
cream
on
grease.
tartar in
it
it
well
put a pan
fast.
the oven
in a
and
tin
your
that, or
will
bake too
in
cate cake.
and do not A very nice and delia slow oven. Mrs. A. Prentice.
Bake
new
LADY FLNGERS.
One-half pound pulverised sugar and
stirred;
six
add one-fourth pound flour, whites of six eggs, well Bake in lady finger tins, or squeeze through a bag or beaten. paper in strips two or three inches long. These are nice placed
together after baking, with frosting or chocolate icing.
I.
M.
S.
FRUIT JUMBLES.
One cup
butter,
flour,
teaspoons baking powder, one cup currants. shallow tin, and cut in squares while warm.
Bake
in
a broad
Mrs.
Emma W.
Sage.
Cake.
57
ECLAIRS A
Three-fourths pound
flour,
'LA
CREME.
cup
butter.
;
one pint water, ten eggs, one-halt fire in a stew-pan with the
butter
it
as soon as
the
bottom and sides of the pan, when taken from then add the eggs one at a time. Put the batter in a
in the
When
cold
fill
with cream.
CREAM.
One and
eggs,
They
1.
M.
S.
pound caraway comfits, one-half pound citron. Rub the butter and sugar to a cream, add the rose water, then the flour roll out to rather less than one-half an inch in thickness, and strew
;
the omfits and citron on top; pass the rolling pin over them, and then cut into squares and diamonds with a paste jigger.
i
Good
for three
months.
Mrs. M. K. W.
BREAD CAKE.
cups bread dough, two teacups sugar, two eggs, one teacup butter, two teaspoons essence lemon, one nutmeg, teaspoon ea< cloves, cinnamon and allspice, wine glass brandy,
coffee
1)
Two
coffee
cup
raisins.
Mrs. A.
S.
.a
5<s
COFFEE CAKE.
One cup brown sugar, one cup molasses, one cup butter, one cup strained coffee, wine glass brandy, one pound raisins, one pound currants, one tablespoon cinnamon, one tablespoon cloves, two nutmegs, one teaspoon soda, four cups flour. Mrs. L. Winans.
pork,
chopped
fine;
pour over
it
one pint
boiling water or coffee, two cups molasses, one cup sugar, one
raisins,
Mrs. H.
Dot v.
flour,
let
it
rise
one-half teaspoon
let rise
one
pound
raisins; put
in
tins;
Mrs. Flint.
NUT
Two
eggs, one
CAKE.
butter, one-half
flour,
cup
two teaspoons
baked, mark
Frost when baking powder, one large cup chopped walnuts. in squares and put half a nut on each square.
Mrs. Matie
C.
Dayfoot.
NUT
CAKE.
Two-thirds cup butter, two cups sugar, one cup milk, three cup
in
squares,
piece.
E.
li.
Cake.
59
POUND CAKE
One and
one-half cups
flour,
cup
Beat butter and flour to a cream; beat the eggs and sugar all together and add the baking powder.
Mrs. M. K. Woodbury.
WHITE
One cup
butter,
CAKE.
flour,
one-half cup sweet milk, whites eight eggs, two teaspoons baking powder. Mrs. VV.
ALMOND
Two
cups sugar, three cups
CAKE.
one cup butter, one-half
flour,
cup sour
SNOW
One cup
cream
sugar, one
Sift all
CAKE.
flour,
two teaspoons
tartar.
stiff.
quick oven.
Mrs. R. W. Sage.
LEMON CUP
One cup
milk, one
butter, three
CAKE.
five
cups sugar,
six
cups
teaspoon saleratus,
eggs, peel
lemon.
Mrs.
C.
IMPERIAL CAKE.
One pound sugar, one pound butter, one pound flour, two pounds raisins, one pound citron, one pound sweet almonds, two tablespoons wine or brandy, one nutmeg, mace, ten eggs. Mrs. C.
5
6o
"
CLA Y CAKE.
One pound
sugar, one
pound
flour,
baking powder,
little
nutmeg.
two coffeecups
SPONGE CAKE.
One
pint
flour,
cup water,
sugar, then
Stir
Mix
the yolks
and
flour,
as possible. L. B.
SPONGE CAKE.
One pound
eggs;
of sugar, one-half
pound
flour, a little
salt,
ten
flavor with
lemon or
vanilla.
Mrs. W. N.
S.
one-half teaspoon
salt.
Sift
all
Jennik.
Cake.
6i
SPONGE CAKE.
One cup
ing powder,
lemon or
vanilla.
M rs. Wm.
QUEEN'S CAKE.
One pound
sugar, one
pound
gills
flour,
wine or
raisins,
itron.
/ /
Three cups sugar, two cups butter, one cup milk or water,
four cups flour, five eggs, three teaspoons baking powder, one
citron,
SPICE CAKE.
One cup
cups
flour,
butter,
one cup cold water, two teaspoons baking powder, three eggs, two teaspoons cinnamon, one-half teaspoon cloves, one-half nutmeg, one large cup raisins and currants.
Mrs. H.
E.
Birdseyk.
JUMBLE
One cup
half teaspoon
CAKE.
cup sour milk, and oneeggs,
little
live
less
than one
62
"
pound
U.
COCOANUT CAKE.
One pound
sugar, one-half
pound
it
flour,
Will
make one
large cake.
WHITE
cups
CAKE.
One-half cup butter, two cups sugar, one cup milk, three flour, whites four eggs, two teaspoons baking powder.
Mrs. A. A. Morgan.
COMPOSITION CAKE.
One pound of flour, three-fourths pound of sugar, one-half pound of butter, three eggs, one-half pint of sweet milk, onehalf teaspoon^of soda, one nutmeg, a
little
cloves,
one glass of
rich,
fruit.
If
add
as
much more
fruit as
you
like.
LEMON
One and
half
CAKE.
two eggs, juice and grated
WHITE ERUIT
CAKE.
Whites of eight eggs, two cups sugar, one cup butter, one cup milk, four cups flour, two teaspoons baking powder, two cups
raisins,
fine.
Mrs.
Emma W.
Sage.
Cake.
63
WEDDING
One pound
brown
citron,
flour,
CAKE.
sugar,
WEDDING FRUIT
CAKE.
One pound flour, one pound sugar, one pound butter, two pounds currants, one pound raisins, one-half pound citron, one ounce mace, one ounce cinnamon, four nutmegs, one ounce cloves, eight eggs, wineglass brandy, one-half ounce rose water. Mrs. Alfred S. Lane.
WEDDING FRUIT
One pound
slightly
;
CAKE.
butter, one pound brown sugar, one pound flour, browned twelve eggs, six pounds raisins, four pounds currants, one pound citron, four nutmegs, one tablespoon
mace, two tablespoons cinnamon, one-half tablespoon cloves, two wineglasses white wine, two wineglasses brandy, one wineglass rose water.
Mrs. H. E.
B.
WHITE FROSTING.
To
the white of an egg
when thoroughly
the time.
beaten, add
five
all
medium
CHOCOLA TE FROSTING.
Whites of three eggs,
sugar and chocolate.
fifteen
add the
64
"
COCOANUT FROSTING.
Whites of three eggs, twelve tablespoons sugar, one grated
cocoanut.
spread on the
This
will
make
ORANGE
grated.
ICING.
LEMON
of two lemons.
ICING.
Whites of two eggs, two cups sugar, juice and part of the rind
ALMOND
The
sugar.
ICING.
;
almonds, chopped
pounded
bitter
Flavor with
almond.
COOKED FROSTING.
One
water.
little
it
begins to thicken.
Take whites
them
the time.
Flavor to
taste.
MARTHA WASHINGTON
One cup
sugar, one
CAKE.
flour,
one egg,
tablespoons butter.
Bake
in
CUSTARD.
One
egg, one-half
flour,
starch,
;
one
beat
tablespoon
Flavor,
Cake.
65
ALMOND CREAM
Two
sweet milk, three cups
Hour,
CAKE.
Hake
in
four layers.
of sweet
cream
to a froth
stir
gradually into
pound
and chopped.
Mrs.
and
sides.
Henry Barnard.
three teaspoons
baking
Flavor
To
half
the cake
one tablespoon brandy, one tablespoon cinnamon, one teaspoon cloves, one-half teaspoon allspice, one-half nutmeg, one cup Make in jelly tins, two chopped raisins, one-half pound citron. Spread jelly between the layers of light and two of fruit cake. Over all layers, when slightly cool, putting a light one on top.
spread white frosting.
H A
CONFECTIONER V CAKE.
One coffeecup
sugar,
three-fourths
coffeecup
butter,
two
<:offeecups flour, one coffeecup milk, whites five eggs, three tea
Take one
table-
add one-half cup (hopped raisins, one-halt cup citron, one-half cup flour, one-half cup molasses, two teaspoons cinnamon, one-half teaspoon cloves, one wineglass
spoon of
this cake,
brandy.
Hake
in
three
layers,
two
light
Put
RS.
Wm. Hurd.
66
butter,
boiling water
Bake
in
FILLING.
One pound
colate.
vanilla.
little
cold water
add the
Cook
in boiling
water until
the
thickens.
Flavor with
Spread between
layers,
Mrs.
J.
A. S
LEMON COCOANUT
One pound
teaspoon soda.
sugar,
CAKE.
pound
butter, six
one pound
flour,
one-half
tartar,
one-half
One
lemon,
grated
sugar,
two eggs,
lastly the cocoanut put all on the stove and cook enough to cook the egg, being careful not to burn. Frost the cake and strew cocoanut over the top. Mrs. Gilbert.
JELL Y CAKE.
One-half cup butter, two cups sugar, one cup sweet milk,
three and one-half cups flour, and three teaspoons baking
der, four eggs.
tins.
powjelly
Bake
in
Mrs. W. T. Mills.
Cake.
67
GERMAN
One cup
sugar,
eggs, one teaspoon baking powder.
CAKE.
flour,
four
Hake
in
two
layers.
KILLING.
Whites of
cocoanut.
five
sugar
layers.
add grated
Mrs. A.
S.
Mann.
ORANGE
Two
cups
one).
flour, five
CAKE.
five);
Bake
in
four layers.
FILLING.
fifteen
tablespoons
cake. cake.
put on top of
Belle.
WHITE MOUNTAIN
One cup
a
little
CAKE.
milk, one-half
cup of butter, one-half cup sweet cup corn starch, one cup flour, whites of six eggs, vanilla, two teaspoons baking powder. Bake in layers.
sugar, one-half
hites of
;
five eggs,
very light
of cake.
little vanilla.
68
PICKLES,
CANNED
FRUIT, &C,
CUCUMBER
Make
stand
in
PICKLES.
;
a
it
weak
brine, hot
or cold
if
if
hot, let
the
cucumbers
;
twenty-four hours,
rinse,
and dry the cucumbers with cover them, allow one ounce
put
it
a cloth, of
vinegar enough to
alum to every gallon of vinegar, cucumbers and heat slowly, turning the cucumbers from the bottom frequently; as soon as they are heated through skim them out into a crock, let the vinegar boil up, turn it over the pickles and let them stand at least
in a brass kettle with the
twenty-four hours;
throw
it
away.
Take
stick
fresh vinegar,
and
to
of white mustard seed, one of cloves, one of celery seed, one of cinnamon, one large green pepper, a very little horse
radish,
and
if
you
sugar.
equally into several small bags of coarse muslin, scald with the
If
you
like
your pickles
PICKLED CUCUMBERS.
FOR ONE THOUSAND.
Sprinkle
salt
and pour boiling water over for three successive One-fourth pound whole
:
pound cinnamon, one-fourth pound allspice, one-fourth pound black pepper, one-fourth pound white mustard, alum size of an egg, one pound brown sugar, a little horse radish root. Boil with vinegar ten minutes and pour over pickles; put
the spices
in a
in vinegar, as
you choose.
M. C.
SON,
perfect
ifittin0
ifine
Jljoco.
No. 16
STATE STREET,
AND
N os.
&
5 Exchange Place.
DONALD GORDON,
JVos. 79
V Si
Alain
St.,
"Rochester,
JV.
If.
CLOAKS.
JVo.
67
M
JLAM
1880
. .
THIS
IS
FOR
YOU.
Oldest, Purest
in the
Market
UFO
It has bee?i before the 'Public over Thirty Years,
a?id the rapidly
evide?ice
increasing
demand
is
the
best
of
its
great merit.
Peing a
strictly
it
PUPK
tains
?io
con-
atio?i,
least injurious
it,
and
TAKE
JVO
AH
adulterated.
at once,
and
if satisfaction
is
will be refunded.
For
MANUFACTURED BY
POWELL
& PLIMPTON,
IN.
BUFFALO,
Y.
Pickles,
Canned Fruit,
&c.
69
CUCUMBER
SIX
PICKLES.
HUNDRED CUCUM1SERS.
will
Make
pour
or
it
a brine that
it
boiling hot,
let
it
make
let
Take
the cucumbers and wipe the black specks from each one, then take sufficient quantity of vinegar to cover them, and add a
small
lump of alum
let
in the
them stand twenty-four hours afterwards if needed to cover them the size of the cucumbers vary so much, judgment must be used. Then put three pints of brown sugar, three gills of mustard seed, a
take three gallons of vinegar
;
six
green pep-
one tablespoon of celery seed, ginger root, a piece of alum the size of a walnut tie in a muslin bag all the spices, with the
;
it
cumbers hot
radish, cold.
M RS.
)ri.n
Sack.
(large
and
small),
tomatoes, one half peck onions, four cauliflowers, four red pepfour heads and stand in
celery,
salt
twenty-four hours;
it
comes
ounce ground tumeric, one-half pound mustard, one-quarter pound brown sugar; wet these with cold vinegar; add to this
sufficient vinegar to
moisten
in
all
the pickles.
Cook
ill
together,
ten minutes.
Seal
RS.
Pi L'KIN
yo
FRENCH FICKLE.
One peck
of salt
teacup
boil
in
thrown on over
two quarts of water and one quart of vinegar fifteen or twenty minutes drain in colander then take four quarts vinegar, two
;
;
pounds brown
ginger,
sugar, one-half
seed, two
pepper
two tablespoons ground mustard, one teaspoon cayenne put all together and cook fifteen minutes. M. ('.
;
PICCALLIL Y.
One peck green tomatoes sliced, one-half peck onions sliced, one cauliflower, one peck small cucumbers. Leave in salt and
water twenty-four hours
;
mustard.
namon, one pound white mustard seed, one pound English Put in kettle in layers, and cover with cold vinegar.
Boil fifteen minutes, constantly stirring.
HIGDOM.
One-half dozen large cucumbers, one dozen small cucumbers,
one-half dozen large onions, two dozen green tomatoes, one
chop
salt
let
it
stand over
night,
gar,
and
minutes
pound brown
sugar, one-half
pound
cinnamon, two tablespoons allspice, two tablespoons ginger, two tablespoons mustard, one small teaspoon cayenne pepper, one small teaspoon black peeper, alum
vinegar enough to cover
all.
size of a
walnut
add
('.
Let
it
just boil.
M.
Pickles,
Canned
Fruit, &c.
j\
TOMATO
peppers, one-quarter
SOY.
pound mustard seed, three cups sugar, the tomatoes and onions together (fine); add to one gallon of the tomatoes one cup of salt let stand twenty-four hours, drain and add the peppers (chopped fine), mustard seed, sugar, and other spices, to taste. Moisten all with vinegar and cook until tender. Before bottling, add the cabbages (chopped), and one cup chopped horseradish.
three cabbages.
Chop
CHILI SAUCE.
One peck
ripe tomatoes, six green
cups
Mrs.
Lane.
CHOW CHOW.
One
quart large cucumbers, one quart small cucumbers, two
peppers, one
quarts onions, four heads cauliflower, six green
TOMATO CATSUP.
One
gallon of tomatoes (strained), six tablespoons
salt,
three
table-
tablespoons black
spoons cinnamon,
pints vinegar;
boil
two tablespoons
allspice,
down
one-half.
One peck
make one
gallon strained.
72
"
of green tomatoes,
slice the
;
To
a layer of these
add a layer of salt let stand twenty-four hours, then drain. Add one-quarter pound mustard seed, three dessertspoons sweet oil, one ounce allspice, one ounce cloves, one ounce ground mustard, one ounce ground ginger, two tablespoons black pepper, two teaspoons celery seed, one-quarter pound brown sugar. Put all ingredients in preserving pan, cover with vinegar, and L. B. boil two hours.
TOMATO CATSUP.
One peck
a wire sieve
;
and
sift
through
add one
large tablespoon
cayenne pepper, one-quarter pound salt, one-quarter pound mustard, one pint vinegar. Boil gently three hours. Bottle and seal while warm. Mrs. Lane.
GRAPE CATSUP.
Five pints of grapes, simmer until
soft,
colander
add
to
them two
pints
brown
two tablespoons
allspice,
spoons cloves, one and one-half teaspoons mace, one teaspoon Boil till thick salt, one and one-half teaspoons red pepper.
then bottle.
E.
&
I.
inside of the
cucumber
put
in
hours.
Make
a syrup of sugar
and
this,
boil a
few
slices of the
When
the
boil
down
UPDIKE'S
For flavoring dishes
it
diversity
of tastes
Recommended by
experienced tasters as superior to the Worcestershire, or any other sauces of high repnte.
It is
Chemists
certify
its
splendid
tonic to an enervat-
ed
made entirely
system, giving health and vitality to the stomach and producing not the
slightest
bad
effect.
tomatoes.
It
much improves
Soups,Stews,(howSalads, ders, and and imparts a delicious flavor to Fish, Steaks, Chops, and all kinds of Meats.
On
ies
Sale at the
hailing grocer-
TRADE MARK.
PRONOUNCED BY CONNOISSEURS
,\i
NOW ON
1G
SALE,
1
DISH.
UPDIKE &
Ma. rt a,fa ctULVeTS,
CO.,
iV,
Rochester,
Y.
D.
H.
TAYLOR,
Street.
Class set
GLAZING A SPECIALTY.
ISP* I Paint Rooms; also dress-over Furniture. Windows, Show Cases, Aquariums, &c., Large and Small, Grained Glass or Stained. All orders attended to in any part
of the city.
Picki.es,
Canned Fruit,
&c.
73
RIPE CUCUMBER
put in cold vinegar,
let
PICK/./:.
in pieces,
them lie twenty-four hours then to a quart of vinegar put two pounds of sugar and one ounce cinnamon buds. Boil the whole together, until the cucumbers are
clear.
PICA' LED
Take
WA TERMELON.
quart of vinegar add two pounds of
In this boil the rind until clear
the green part of the rind of the melon, pare and cut
To one
sugar, one
and tender.
I,.
H.
SPICED PEACHES.
Seven pounds fruit, one pint vinegar, three pounds sugar, two ounces cinnamon, one-half ounce cloves. Scald together sugar,
vinegar and spices
four hours
; ;
fruit.
Let
it
stand twentyit
drain
off,
together
until the
fruit
SPICED GRAPES.
Seven pounds grapes, three pounds sugar, one pint vinegar, one tablespoon cloves, one tablespoon cinnamon.
Dip each peach in a weak solution of soda water, and wipe dry to remove roughness. Stick three or four cloves in each peach. Heat the vinegar and sugar, then put in the pea< lies and cook until tender. Mrs. E. s. Converse,
74
"
PICKLED PEACHES.
One peck
cloves.
PICKLED PLUMS.
Four pounds plums, two pounds sugar, one pint vinegar.
PLCKLED PEARS.
One-half bushel pears, three quarts vinegar,
five
pounds sugar,
cinnamon
to taste.
SPICED BLACKBERRIES.
To
half
six pints fruit take
in small pieces.
muslin bags.
Then put
in
the
berries
and
let
them
Mrs. M. K. Woodbury.
In canning
one-half
fruit, to
pound
pound
CANNED PINE-APPLE.
Pare the fruit, and be very particular to cut out the eyes. Weigh it and chop fine. Add to it the same weight of sugar. Mix thoroughly in a large crock, and let it stand twenty-four hours. Then put in cans, filling them full, and seal tight. After leaving them about two weeks it is well to look and see if there is any signs of working. If so, pour into a pan and warm through,
Mrs. A.
S.
Lane.
Pickles,
Canned Fruit,
&.
75
CANNED CHERRIES.
One-fourth pound sugar, one pound
to five
fruit,
pounds
fruit.
CANNED PINE-APPLE.
Three-fourths pound sugar to one pound of
pine-apple to pieces with silver fork.
fruit.
Pick the
Mrs. A.
S.
Mann.
CURRANT
Put the
pint juice
fruit
JELLY.
;
strain,
and
for
one
allow one
glasses.
RASPBERRY JAM.
Six pounds sugar to eight
juice, with
pounds
fruit,
and
boil
down
Mann.
ORANGE MARMALADE.
Peel the oranges, and put peel in water;
let boil until
is
tender;
bitter;
Take
With a pair of
to
peel.
stringy edge in
easily.
then
come out
one pint
Chop
or cut
and add
Then
to
of orange, add one pound of sugar, and boil until thick enough,
it
thickens a
little in
cooling.
J.
M.
y6
"
SALADS
CABBAGE SALAD.
To
a dish of
or one
chopped cabbage, four teaspoons of celery seed, bunch of celery. Put in a bowl, yolks of two eggs, one
teaspoon of sugar, one teaspoon of butter, one teaspoon of pepper, one teaspoon of salt, one teaspoon of made mustard,
one-half tea-cup of vinegar.
carefully until
it
stir
begins to thicken.
If
it
Let
it it
get cold.
Pour
in
enough, put
more vinegar.
Mrs. W. T. M.
CABBAGE SALAD.
Two
cabbages, chopped fine; sprinkle with salt;
let
stand
over night. One pint vinegar, one-half cup ground mustard, Beat eggs thoroughly and add to boiling vinegar; three eggs. Wet the mustard with cold water or vinegar add to the boil;
let all
come
B.
to a boil.
stir
thoroughly together.
Mrs. M.
Birdseye.
salt,
one
tea-
milk.
SALAD DRESSING.
Yolk of one egg, salt-spoon of
one cruet of
oil
salt,
mustard-spoon of mustard,
Salads.
yy
SALAD DRESSING.
Beat four eggs light, add one tablespoon mixed mustard, one
half teaspoon salt, five tablespoons vinegar, a little
cayenne pepuntil a
it
stand
in
If
desired
may be
Mrs. Gilbert.
CHICKEN SALAD.
Boil the white
DRESSING.
Three yolks of
one pint of
oil
added drop
CHICKEN SALAD.
Use the white meat of two good sized chickens, and celery enough to make the proportion one-third chicken and twoboil ten eggs hard, rub the yolks perfectly smooth thirds celery
;
salt,
one
teaspoon of black pepper, half a teaspoon of cayenne pepper, and one tablespoon of sugar; add sweet cream by degrees until
about the consistency of batter. Just before sending to table, mix the dressing with the chicken and celery, and moisten with The juice of two lemons is an improvement. sharp vinegar.
Mrs. W. N. Sage.
78
"
MYONAISE DRESSING.
Yolks of three eggs, beaten
as cake batter; salt-spoon of
;
oil
added gradually
until as stiff
salt, lastly
beaten
stiff.
This
is
Mrs. G. D.
SALMON SALAD.
One can
fresh salmon,
;
chicken salad
chop
as for
DRESSING.
One teaspoon
two
eggs, salt to
it
and a
little
oughly, add
to the
Mrs. C.
F.
Paine.
BEVERAGES.
VIENNA COFEEE.
Equal parts Mocha and Java coffee; allow one heaping tableto each person, and two extra to make good strength mix one egg with the grounds, pour on the coffee half as much boiling water as will be needed, let the coffee froth*
spoon of coffee
;
then
let
stir
down
let
it
boil five
minutes; then
boil, for five
will
keep
hot,
but not
To one
to
pint of
in
cream add the white of an egg, well beaten this is the cups with the sugar, and the hot coffee added.
be put
Mrs. A. W. Mudoe.
Beverages.
79
ELLEN'S COFFEE.
FOR SIX PERSONS.
Take one
stir
full
together,
another pint
cup ground coffee, one egg, a little cold water; add one pint boiling water, boil up; then add boiling water, and set back to settle before serving.
TEA.
One teaspoon
little
of tea
is
pour on a
let
come
to
a boil
add
as
much
hot
water as
necessary.
CBOCOLA TE.
Tablespoon chocolate
in well
for
each person.
Pour on boiling
stir
boil fifteen
to serve.
WINE WHEY.
One
pint
sweet
milk, boil,
until
it
currants, two
stick
ounce
two ounces
all
except pepper.
Put into a thin muslin bag; put the pepper Let all one-half gallon whiskey.
strain
this
off,
and put over the currants another half-gallon of whiskey; add to thoroughly, and strain into the other whiskey
;
stir
this
liquor, four
little
Grandma
Reid.
-8o
"
Two pounds
cold water, put
lean beef,
it
chopped
fine
pour over
it
one quart
let
it
in a
and
put
it
let
it
it
come
to a boil
let
it
boil until
fine
clear,
skimming; then
strain
through a
salt to taste.
RASPBERRY VINEGAR.
hours.
Cover the berries with vinegar; let them stand forty-eight Strain them through a sieve; add one pound white
If
Mrs. A. Lane.
RASPBERRY VINEGAR.
Three pints red berries
egar and
let
:
and
to
pound of sugar;
SWEETS
GENERAL DIRECTIONS.
Candy should not be stirred not be added until the Butter should be put in when the candy syrup begins to boil. Flavors are more delicate when not boiled in is almost done.
Granulated sugar
is
preferable.
while boiling.
Cream
tartar should
the candy.
Sweets.
Si
teawill
in
in
water
steadily with
a silver or
;
wooden spoon
until
hand
knead
again.
until of fine
even texture.
stirred in
;
too soft
must be boiled
It
Cream Hon-Bons.
a
may be
flavored with
chocolate, by
is
adding
tablespoon of
hot.
Miss Hki
W.
[OOKER.
CHOCOLA TE CR EAM S.
Set one-half cake cooking chocolate on a plate or
flat
dish, in
into small
balls;
moments
to dry, then
roll
in
paper.
Two
in
two-
the cho-
H. W. H.
CHOCOLATE CREAMS.
flavor with
One-half cup water, one-half cake chocolate, two cups sugar; Boil the sugar and water to a lemon or vanilla.
little
it
cool, then
heat
to
thick
into balls.
plate,
and put
cool place
ALMOND CREAMS.
Boil
when par-
tially stirred,
Treat as
bars.
add a cup of blanched almonds (chopped line). plain cream, and when well moulded, cut in squares <>r
is
Almond cream
H. W.
H.
$2
"
COCOANUT CREAM.
Make
like
CREAM ALMONDS.
almond, and
very nice
plain cream in the hand to cover an almond up in it. Almonds thus prepared, They are look and keep better, if rolled in powdered sugar.
Take enough
of the
roll
the
made
H. W. H.
COCOANUT DROPS.
One pound cocoanut
(grated
sugar, two eggs (well beaten).
Mix
about an inch
granulated sugar.
Put the
the sugar and the milk of the cocoanut together and heat slowly
until the sugar
is
melted
five
minutes
add the
and
cocoanut
(finely grated),
and
Pour on buttered
cut in squares.
Nellie Siddons.
CREAM WALNUTS.
Two
until
it
a thread
dish with a
cold water in
stir
;
and
creamy.
Have
make
round cakes with your hngers; press half a walnut on either side, For cream dates, take and drop into sifted granulated sugar. fresh California dates, remove the stones and fill the centre of
dates with
this
same cream.
Drop
into sugar.
A. H.
Sweets.
83
Boil sugar
nut meats, two cups sugar, one-half cup and water without stirring, until thick enough
to spin a thread.
Flavor
water
stir
quickly
flat tin,
turn into a
FRUIT CANDY.
One cocoanut, one and
with milk of cocoanut).
then boil rapidly
five
Put
in
;
sauce pan,
let
it
heat slowly
add the cocoanut (grated very Try a little on fine), and boil ten minutes, stirring constantly. a cold plate, and if it forms a firm paste when cool, take from
minutes
the
fire.
;
Pour part of
it
out on to a large
tin lined
with greased
cream one-quarter pound raisins (stoned), one-half pound blanched almonds, one pint Pour over the other pecans, one-half cup chopped walnuts. cream, and when cool cut in bars and squares. Mrs. Nelson Sack.
paper
then add to the remaining
tea-
walnut
dropped
cold water
platters,
It
fla-
and when
may be
voring
chocolate
desired, grate
it
it
melted chocolate on
before pulling.
made by
striped.
be sure to granulate.
H. W. H.
84
CREAM CANDY.
One pound
white sugar, three tablespoons vinegar, one teatartar.
brittle.
Add
Put
a
in
little
the
When
cool,
and cut
in squares.
Miss N. Siddons.
BUTTER
Two
size of
SCOTCH.
hardens on a spoon.
Hattie.
CHOCOLATE CARAMELS.
late,
in
Three cups brown sugar, one cup milk, one-half cake chocoone piece butter (size of an egg). Boil until thick pour a buttered pan, and when cool cut in squares. Nellie Siddons.
;
CHOCOLATE CARAMELS.
Two
an egg.
milk, one-half
pound Baker's
all
Beat
flat
together
boil until
thickens in water
turn
into large,
tins, well
buttered.
When
small squares.
MOLASSES CANDY.
Three cups yellow coffee sugar, one-half cup molasses, one
cup water, one-half teaspoon cream
walnut.
tarter, butter the size of
COLGATE &
CO.'S
PBC?IAI*1?M5S
-----<-
The above
by
many
styles of Toilet
Preparations
made
sale.
COLGATE &
are
all
They
and elegance of
tWFor
JACKSON
n*^
Spice Company,
*>!.
<.
^ OE
($
DEALERS IN
STRICTLY
HI
,4-i
PI
COMPARISON.
<><>
WE CHALLENGE
j^mjss
60
vick:,
STATE STREET,
ROCHESTER,
N.
<S
mmt
BRACKETS, FLOWER POTS,
FOR HOUSE DECORATION.
etc.,
FLORAL
DESIQTSTS,
OF ANY DESCRIPTION,
For Funerals, Parties, Weddings, &c, &c, furnished on short notice. Telegraph orders receive prompt attention.
IAiaiPIIIflllM1
Oil Cloths, Mattings,
14
&c,
EXCHANGE STREET,
}
Rochester, N.
Y.
LIBRARY OF CONGRESS