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PRIZE RECEIPTS FOR COOKING. 
BY MRS. J. J. RANDALL. 
Hop Yeast — Self - Working. —Boil two ounces of 
hops in four quarts of water for thirty minutes ; strain 
it. and let the liquor cool down to new milk warmth, 
then put in a small handful of salt, and one-half pound 
of sugar ; beat up one pound of the best flour with 
some of the liquor, then mix all well together. The 
third day, add three pounds of potatoes, boiled and 
then mashed: let it stand till the next day; then 
strain and put it into bottles, and it is ready for use. 
It must be stirred frequently while making and kept 
near the fire. Before using shake the bottle well. It 
will keep in a cool place for two months, and grows 
better with age. 
India Pickles. —One oz. West India pepper, one oz. 
black Spanish pepper, two oz. white pepper, four oz. 
allspice, four oz. ginger root, four oz. carcuma, and 
one pound best English Mustard. 
Recipe for Making Six Gallons of Pickles. —First 
cure vegetables in hrine about three weeks, cauli¬ 
flower, small onions and cucumbers; when cured 
take them out of brine and place in crocks. Boil all 
of the spices except mustard, in two gallons of vine¬ 
gar for thirty minutes; mix the mustard in a little 
cold vinegar and put it in with the boiling vinegar; 
then pour over the vegetables while hot. The spices 
should be tied in a small bag before putting in the 
vinegar, and if you have several crocks they should 
be divided equally and tied in as many bags, and when 
boiled a sack left in each crock; use best cider vinegar 
if you can get it. 
Neapolitan Cake.— Black Cake. —One cup butter, 
two cups brown sugar, one cup molasses, one cup 
strong coffee, four and a half cups sifted flour, four 
eggs, two teaspoonfuls of soda, two of cinnamon, two 
of cloves, one of mace, one pound raisins, one pound 
currants, and quarter pound citron. White o ake . — 
One cup butter, four cups white sugar, two cups sweet 
milk, two cups cornstarch mixed with four and a half 
cups sifted flour, whites of eight eggs, two tablespoon- 
tuls of baking powder, one half teaspoonful extract of 
bitter almonds. Bake the cakes in round pans with 
straight edges; the loaves should be one and a half 
inches in thickness; after baking, when the cake is all 
cold, each black loaf should be spread with a thick 
coating of lemon and sugar made as follows: the white 
of one egg thoroughly beaten, the grated rind of two 
and the juice of three lemons, and powdered sugar 
enough to make a thick frosting, then lay a white loaf 
on each black oue, and frost as you would any other 
one. 
Spiced Currants. —One peck of currants carefully 
picked over; not necessary to strip from the stems. 
Heat them and strain through a sieve, so as to get 
juice and pulp; scald the pulp just long enough for the 
scum to rise; add equal quantities of sugar. Two 
tablespoonfuls of ground cinnamon ; two of ground 
cloves tied in a muslin bag ; four lemons sliced thin 
and the seeds taken out ; boil until reduced one-third; 
boil slowly ; then add two pounds of raisins stoned 
and stewed tender in a very little water; let'it cook a 
few minutes longer; bottle and seal tight. 
Blueberry Cake. — Two cups sugar, one cup sour 
cream, three eggs, four and a half cups sifted flour, 
one teaspoonful of soda, half cup melted butter stirred 
in the last thing; dredge one pint of blueberries with 
flour ; stir in carefully to prevent them from breaking. 
It can be made of all cieam and no butter; or all milk 
and a half c-up of butter. Bake in shallow tins to be 
eaten warm for breakfast or tea. It is also a good 
dessert eaten with cream and sugar. 
Boiled Icing. —Two-thirds of a cup of granulated 
sugar; two tablespoonfuls of water. Boil until the 
syrup begins to thicken or hair a little ; while hot, 
beat in the white of an egg beaten to a stiff froth. 
Doughnuts. —One cup sugar, oue tablespoonful but¬ 
ter, two eggs, one cup sweet milk, one-fourth of a 
nutmeg, one quart of flour, one tablespoonful of bak¬ 
ing powder. Stir the butter and sugar together ; beat 
the whites and the yolk separately, and add to the 
butter and sugar ; then stir in the milk. Sift the 
flour and baking powder together, and stir the other 
ingredients into the flour. Take out on kneadigg- 
board ; roll out and cut into rounds ; make a small 
hole in the centre of each ; let them lie about fifteen 
minutes and fry in hot lard. 
Baked Beans — Without Pork. — Pick over one pint 
of small white beans and parboil, then turn off the 
water, and pour boiling water over them ; let them 
steam very slowly on top of the stove all the afternoon ; 
then put in the baking dish—iron is best— and season 
with pepper and salt, a tablespoonful of syrup and a 
lump of butter as large as an egg; pour on just 
enough water to float them, and bake an hour or two ; 
then finish baking them in the morning. 
Graham Pudding. —One and a half cups sifted gra¬ 
ham flour, half cup molasses, quarter cup butter, half 
cup sour milk, one egg, half cup raisins, half cup cur¬ 
rants, one teaspoonful soda, spiced to taste : steam in 
a buttered pudding mould two and a half hours. 
Corn Starch Cookies. — One half pound sugar, half a 
pound corn starch, a little less than half a pound but¬ 
ter, one cup sweet milk, one teaspoonful of baking- 
powder, one of essence of lemon. 
Stewed Pigeons and Cabbage. — Prepare pigeons for 
stewing, and put on just enough water to cook them 
tender. When the water has all boiled away add a 
large piece of butter, and let them brown a few min¬ 
utes; have some cabbage shaved fine to lay under the 
pigeons after they are browned, and pour on just 
enough water to cook it. When done, add a cup of 
cream, and season; boil up once and serve. Veal 
stew is good cooked in the same way. 
Roast Goose. —After cleaning mb thoroughly with 
soda and pour boiling water over it. It takes away 
any strong taste or smell of goose, and renders it more' 
tender. For the dressing, butter slices of brea 1 and 
season with salt and pepper ; beat up one egg, pour 
in a little milk, and moisten the bread. Season the 
goose inside and out, stuff and lay in a baking pan 
with a little water. When it begins to bake baste 
very often, first with butter, afterwards with the drip¬ 
pings in the par.. 
Lemon Pie. —The juice and grated rind of one 
lemon, one cup sugar, one cup boiling water, one tea¬ 
spoonful butter, one teaspoonful corn starch, and one 
egg ; stir the butter and sugar together ; beat in the 
yolk of the egg, wet the corn starch with a very little 
cold water, and then pour on a cup of boiling water 
and add to the other ingredients. Cook over a kettle 
of boiling- water; make a nice pie-crust and bake. 
When both are cold put together and frost with the 
white of an egg and two tablespoonfuls of sugar. 
Place in the oven a few moments after the frosting is 
on. 
Pudding Sauce. —One-half pint syrup, juice of two 
lemons ; simmer fifteen minutes ; add half of a grated 
nutmeg and half of a cup butter; stir smooth. 
German Bread. —Oue pint of milk, one cup sugar, 
two tablespoonfuls butter; two-thirds cup ye&it ; 
make a rising with the milk, yeast, and a little flour; 
when light, add the sugar, butter, and flour, enough 
to make a soft dough. Flour the paste-board well; 
roll out half an inch thick, put into pans and spread a 
little butter over the top. Sift over the whole oue 
tablespoonful of sugar, one tablespoonful of cinnamon. 
Let it stand for a second rising, and when perfectly 
light, bake in a quick oven. To be eaten with coffee 
To Cook Eggs. —Put in a pail, pour boiling water 
over them and cover; let them stand where they will 
keep hot, but not boil, for fifteen minutes. They have 
a rich, creamy taste which cannot be obtained by cook¬ 
ing any other way. 
Lemon Snaps. —One large cup sugar, three-fourths 
cup butter, two eggs, two teaspoonfuls of hot water, 
half a teaspoonful soda. The juice and grated rind of 
one lemon ; flour to make stiff enough to roll. Roll 
very thin, cut in shape, and bake in a moderately hot 
oven. 
Potatoe Balls. — Mash potatoes in the usual way, 
make into balls, aud dip in beaten egg ; lay on a but¬ 
tered plate and brown in a hot oven. They cook 
nicely laid around roast beef. 
Cream Cakes. — One cup sugar, four eggs, one large 
cup flour; beat the sugar aud yolks together until 
very light; add the beaten whites and the flour; stir 
all together for fifteen minutes. Try them dropped 
on buttered paper, if they do not run; bake a light 
brown, If not stiff enough, add a little more flour ; 
scrape out a little of the inside of each cake, aud fill 
with whipped cream; then put the two flat sides to¬ 
gether. 
Cream for the Cakes. —One pint of cream whipped 
light, half an oz. of gelatine dissolved in one gill of 
hot milk, whites of two eggs beateu to a stiff froth, 
one small teacup of powdered sugar; flavor with 
lemon; mix the cream, eggs, and sugar together; 
flavor, and beat in the gelatine and milk last. They 
should be quite cold before adding. 
Beet and Cabbage Salad. —Equal quantities of boiled 
beets and raw cabbage chopped fine; season with salt 
and pepper. 
Dressing. — One cup vinegar, half a cup sugar, one 
tablespoonful butter, two eggs; stir the butter and 
sugar together, add the beaten eggs, stir in the vine¬ 
gar, boil one minute and turn over the salad. 
Graham Muffins. —Two cups sifted graham flour, 
one cup sifted white flour ; rub into the flour a piece 
of butter the size of an egg; sift in one teaspoonful 
baking powder, half a cup sugar, one and a half 
cups sour milk, two eggs, one small teaspoonful soda, 
dissolved in hot water, add the last thing; bake in 
iron pans heated smoking hot before you put in the 
batter. 
Corn Meal Muffins. — Two cups sifted corn meal, 
one cup«sifted white flour, piece of butter the size of 
an egg, one teaspoonful baking powder, half a cup 
sugar, two eggs, one and a half cups sour milk, one 
small teaspoonful soda, dissolved in hot water, put in 
the last thing ; bake in iron pans. 
Stewed Onions. —Young onions should always bo 
cooked in this way: cut off the tops and skin them : 
cook in just water enough to cover them until half 
done; turn off this water, and add enough hot water 
to cook them tender; salt the last water; when done 
drain and put on milk enough to float them when the 
milk is hot; add a tablespoonful of flour, stirred 
smooth, seasoned with salt and pepper. 
Stewed Cabbage. —Chop young cabbage and cook 
in two waters; when tender, drain aud add milk or 
cream about half a cupful; season, and let stand on 
back part of stove and stew gently for ten minutes. 
Oyster Soup. —For one can of oyst<; use one quart 
of water, two tablespoonfuls of bullet, two table¬ 
spoonfuls of rolled crackers, one and a half table¬ 
spoonfuls of milk for each person; heat the water 
and juice of the oysters; when it boils add the oys¬ 
ters, and season with salt, pepper, and butter. When 
it commences to boil again, count thirty seconds and it 
is done. Put the milk and crackers in a tureen, and 
pour the soup over them. 
Baked Tomatoes. —To two quarts ripe tomatoes 
(scalded and peeled) take one pint bread crumbs, one 
tablespoonful butter, and half a pound sugar; put a 
layer of tomatoes in an earthen dish, or baking-pan, 
then sprinkle crumbs and sugar, then tomatoes and 
crumbs alternately till the dish is filled, and bake 
well. 
Tomatoes for Breakfast. —Have ready boiling 
water; throw in the ripe tomatoes ; let them remain 
a few minutes, say five, then remove the skins, and 
season with butter, pepper and salt. Another way 
of cooking tomatoes is to slice and fry them (dipped in 
bread crumbs) like apples. 
Onion Sauce —Boil eight large white onions, 
change the water several times while they are boil¬ 
ing ; when done, chop them on a board ; to keep them 
a good color, put them in a sauce-pan with one-fourth 
pound butter and two tablespoonfuls of rich cream; 
boil them a little, and serve in a sauce-boat. 
Easy Muffins.— One quart flour, two teaspoon¬ 
fuls (level) of soda; one teaspoonful salt, two well- 
beaten eggs, one tablespoouful butter; mix with but¬ 
ter, milk, or clabber, and bake quick. 
