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PRIZE COLLECTION OF HOUSEHOLD 
AND COOKING RECEIPTS. 
By Mbs. M. A. Ramsauer. 
To this collection was awarded first prize, $25, for best collection of 
Cooking Receipts submitted. 
BREAKFAST DISHES. 
Italian Cakes.— Take one quart of flour, a measure 
of Horsford’s powder, or two teaspoonfuls of cream of 
tartar, and one of soda, mis them thoroughly through the 
flour, then work in two ounces of butter, and use water 
enough to make it into a moderately stiff dough, roll it out 
about a quarter of an inch thick, cut it out with a biscuit 
cutter, and fry it in butter until it is a light brown. If 
you want it purely Italian, fry it in nice salad oil. 
Seasoned Crackers. —Take half pound of butter, beat it 
until soft, then beat in the yolks of two eggs, one pint of 
warm water and yeast, or rising enough to make it rise 
well; stir in flour enough to make a batter, and pepper to 
flavor it well; beat the whites of the eggs to a stiff froth, 
and stir them in. Put in a warm place and let it stand 
until very light, then knead it into a dough like light bread 
and let it rise again ; when light, make it into crackers, 
about an inch thick, let them rise again, then bake them 
of a light brown. Next put them all into a pan and set 
them again in the oven, and keep them there until they 
are dry and crisp all through. When wanted for break¬ 
fast, pour some boiling water or milk over them, as you 
prefer, and they will be soft in a few minutes. Use them 
as a dressing, to be eaten either with meat or gravy; 
they are also very nice to use instead of bread, to make 
stuffing for fowls. 
French Hash —After dinner, take what meat you have 
left and cut all the flesh from the bones that you can; 
pour what gravy you may have over it and set it away. 
Break the bones and put them on the fire to stew, with 
sufficient water to cover them, and a little onion; stew 
them all the afternoon, then strain off the liquor and pour it 
over your meat; in the morning put it on the fire in a clean 
saucepan, and let it stew a little ; season it well with 
kitchen salt and thicken it slightly with a little flour. 
When you dish it up, put some slices of toasted bread in 
your dish, and pour it on hot. Garnish, if you please, 
with parsley and hard-boiled eggs cut in half. 
Pancakes. — Take two teaspoonfuls of flour, and pour over 
it just enough boiling water to scald it; mix with it a pint of 
sweet milk, the yolks of two eggs, and then beat in a pint 
of flour and the whites of the eggs beaten to a stiff froth ; 
ba,ke on a griddle as other pancakes. This same batter is 
good baked as waffles. 
Grand Breakfast Hash. — Make pancake batter by the 
giveu receipt, and bake them as large as a good sized din¬ 
ner plate; as soon as you bake one, spread it over with a 
layer of French hash, then lay on the next, and continue 
piling them up, with layers of hash between each, until 
you have a stack live or six inches high, or more; then 
set it in your oven long enough to heat it well through. 
When you serve this dish, cut it down through the whole 
pile. This is a delightful breakfast dish for cold weather. 
Sausage Rolls —In the evening, make up about a quart 
of flour into a dough, exactly as you would for light rolls ; 
set them in a warm place to insure them being light. In 
the morning, make them into rolls, putting in the middle 
of each one a piece of sausage meat, about the size of a 
black walnut ; bake as other rolls. Any other meat 
chopped may be used as a substitute for the sausage. 
Crescent Rolls — Take about two pounds of well raised 
light bread dough. Rub fine on your pastry board, a large 
teaspoonful of white sugar, and a piece of soda about the 
size of a large pea, and some flour. Lay your dough on 
this and stick orv it a piece of butter about the size of an 
egg. Knead it very well and set it to rise again. When 
well risen, knead it again and roll it out about an inch 
thick ; cut it out with a round biscuit cutter, spread a very 
little melted butter or lard over the surface, and then lap 
them over, so that they form a half circle or crescent; let 
them rise a little while before baking. 
DINNER DISHES. 
Kibobbed Mutton or Veal, a Turkish Pish. —Procure a 
fine loin of mutton or veal. If mutton, take all the leaf 
fat out carefully, then separate into chops at every joint, 
season it with kitchen salt and grate a little nutmeg over 
each piece; dip them into beaten yolks of eggs and 
sprinkle them with bread crumbs; then take a long 
skewer (a wooden one will do), and stick it through each 
piece so as to bring it to its original shape, as nearly as 
possible, and bind thread around it to keep it close and 
compact; then put it in your oven to bake or roast; baste 
it with butter until it gives out gravy; then keep it well 
basted with its own gravy, occasionally strewing bread 
»aoijiaiuaii. 
crumbs over it. When nearly done, pour the gravy into a 
saucepan, and put the meat back into the oven. Add to 
your gravy some catsup or Worcester sauce, and if you 
have any cold or made gravy, add that also; boil this up 
together. Take up your meat, pour the gravy over it: if 
it is veal, squeeze some lemon juice over the inside of the 
loin. Serve as hot as possible. 
Genuine East India Chicken Curry. —Cut your fowl up 
in pieces, as for fricassee, fry it of a light brown; then 
take some gravy, if you have it; if not, substitute a tea¬ 
cupful of sweet cream, and as much water, a little onion, 
and curry powder enough to season it highly, then stew 
your chicken in this, and when sufficiently done, thicken it 
with some butter rolled in flour, and a little more cream; 
put to this enough lemon juice to give it the flavor, and boil 
it up once. Dish it and garnish it with slices of lemon. 
To Stuff a Leg of Veal or a Fleshy Piece of Beef. —Grate 
or break into crumbs a pound loaf of light bread; take a 
piece of butter the size of a black walnut; two beaten 
eggs, and work it up with your bread crumbs; season with 
kitchen salt, and flavor slightly with nutmeg; if it is rather 
stiff, add a little wine or French brandy to make it suffi¬ 
ciently soft; take a long knife and make an incision around 
the bone; put your stuffing into it, and sew it up at the top 
to keep the stuffing in ; rub a little butter and kitchen salt 
over it, and put it on to roast; as soon as any gravy is 
drawn, keep basting it well; when nearly done, spread 
over it some butter, and sprinkle bread crumbs over it; 
put it on again, and roast until well done; garnish with 
celery or parsley. 
French Fricassee of Beans. —Take Lima beans (or navy 
beans will do); boil them until tender enough to eat; put 
them to drain; then brown some butter in a frying-pan; 
put in your beans, and fry them till they begin to brown; 
then put in some finely-chopped onion and parsley, and fry 
them a few minutes more ; now put in a teaspoonful of 
flour, some boiling water, and season well with kitchen 
salt, or salt and pepper; let them stew a few minutes, and 
then add the yolk of an egg, beat up with a spoonful of 
water, the same of vinegar, and mushroom catsup, if you 
have it; if not thick enough, add a little flour and a little 
cream. This is a good way to dress snap beans 
Stacked Squashes. —Cut your squashes in slices about a 
quarter of an inch thick; fry them till brown in butter or 
lard; while these are frying, prepare a mixture, as follows: 
beat up two eggs, a teacupful of rich, sweet milk, and 
flour enough to make a thin batter; then stir in bread 
crumbs enough to make it thick, and season it with pepper 
and salt; now lay down one slice of squash on a baking- 
plate, and spread over it a layer of batter; but sprinkle 
some kitchen salt on the slices of squash as you put them 
on ; continue this until you have a good stack with batter 
on the top; then bake it until the batter is done. If your 
oven is hot, it will not take more than fifteen minutes. 
Scalloped Salsify. —Boil the quantity of salsify you want 
until very tender; then peel it and cut into pieces about an 
inch long; if you have a quart of the vegetable, take an 
equal quantity of bread crumbs or small slices; season 
with kitchen salt, and cut a piece of butter about the size 
of an egg into it; now put a layer of salsify in a deep 
baking-dish; season with pepper and salt; put a sprink¬ 
ling of the prepared bread over it; continue this till your 
dish is full, with bread on the top ; pour sweet milk, or 
milk and water, in your dish until it is full, and bake it till 
nicely brown. 
Spanish Onion Sauce. —Roast six large onions until 
nearly done ; peel them, and add to them some gravy from 
any meat you may be cooking ; thicken with a little dust 
of flour ; season with kitchen salt, very little cayenne 
pepper and a glass of wine—port is best; add to this the 
juice of half a lemon or a teaspoonful of vinegar; stew 
them till well done, and mash them up with a little butter. 
A very excellent sauce for game, or ducks and geese. 
DESSERT DISHES. 
Swedish Blanc Mange. —Take one ounce of gelatine, pour 
over it one pint of cold water; let it stand in a pretty warm 
place for several hours, stirring it occasionally; then pour 
into it one pint of boiling water, and one-half pound of 
white sugar; flavor it with bitter almonds, extract of 
almonds, or peach kernels, as is most convenient. As soon 
as the gelatine is entirely dissolved, set it away to cool; 
this had best be done in the afternoon, so as to give it all 
night to get firm; the next morning put your jelly into a 
large pan or bowl, and, with a fork, beat it until it is per¬ 
fectly broken up and light; then take a good pint, or rather 
more than that, of very rich, thick cream—the richer the 
better; make it quite sweet, and, with a whisk or egg- 
beater, beat it until it is very light and frothy; then mix 
the two together and beat until thoroughly mixed. 
A Grand Trifle .— As the appearance of a trifle is to be 
considered, it needs a large glass dish; in the bottom of 
your dish put a layer of Naples biscuits or sponge cakes, 
another of ratafias, and then another of macaroons, strew¬ 
ing between each laver some blanched and pounded 
almonds, a little citron,a little candied orange peel, and a 
pineapple cut up small; pour half a pint of wine (or 
enough to soak the cake)—it should be a nice, light-colored 
wine—over them; in the mean time have a custard pre¬ 
pared as follows: —Boil a quart of milk and cream mixed 
in equal quantities; beat up the yolks of six eggs, three 
ounces of sugar, one tablespoonful of flour or corn starch; 
when the milk boils, pour it over the eggs, stirring it 
rapidly; if it does not thicken sufficiently, put it over the 
fire a few minutes, stirring it all the time, till it comes to a 
boil; then put it away to cool; flavor it with extract of 
lemon or orange, and, if you like, a little French brandy; 
now pour the custard over the cakes, and over that put 
some apricot or raspberry jam and some nice currant or 
apple jelly; next take a pint or more of cream, the white 
of one egg, a glass of white wine, a few drops of extract of 
lemon, and sugar to taste; churn it with a cream-churn 
(or you can beat it with a spoon or egg-beater), and as the 
foam rises, take off and pile it as high as you can on the 
top of your trifle; it is a good way to take the froth off 
and leave it in a seive, so as to let it drip, and then turn it 
over on your dish, keeping some cream to churn up and 
lay on, in order to make it a nice shape ; you can ornament, 
if you please, with very tiny sugar plums or comfits, or 
colored sugars, but it is very beautiful without it. 
Orange Cream. —Take a pint of orange juice (four 
oranges are best), put to it the well-beaten yolks of six 
eggs and the whites of four; beat these well together, and 
add to it one pound of fine sugar; set it over a slow fire, 
and put the peel of half an orange in it; keep stirring it 
all the while one way, and when it is nearly boiling, take 
out the peel and pour the cream into glasses to cool. This 
is delightful when frozen. 
Swedish Lent Pudding. —Make some light rolls, but 
place them so far apart in your pan that they will not stick 
together in baking. Let them get old and dry enough to 
cut well, then cut off the top crust and take out the crumb, 
leaving the crust whole. Mix a part of the crumb with 
some beaten almonds, sugar and butter, to suit your taste ; 
then boil new milk to cover them, pour it over, and when 
well soaked they are ready for use. 
TEA DISHES. 
Delicate North Carolina Biscuits. —Take one quart of 
flour, four eggs (beat the whites and yolks separately), a 
small tablespooniul of butter, a large one of yeast; make 
all into a rather soft dough with sweet milk, set them in 
the morning so that they will have time to rise well. Make 
them out into biscuts, and let them rise a little while be¬ 
fore baking. 
Cocoanut Snaps. —Take the whites of four eggs, beaten 
to a stiff froth, with three heaping tablespoonfuls of fine 
sugar and three of flour. Stir in desiccated cocoanut until 
it is stiff; drop on buttered tins, in any shape you like, and 
bake. If you prefer using fresh cocoanut, you must put 
four spoonfuls of sugar with it. 
Ratafia Cake. —Bake a sponge cake—it is best if seve¬ 
ral days old—cut off the top crust and take out the inside, 
as for charlotte russe. Now mix the crumb with some 
blanched and pounded almonds, and enough bitter almonds 
—extract of almonds or pounded peach kernels—to flavor 
it agreeably; add some coarse grained sugar and enough 
yolk of egg to make it into a soft paste ; put this into the 
crust of your cake and bake a little while. In the mean 
time, make the whites of your eggs into a nice icing; as 
soon as your cake has cooled a little pile the icing on it 
and put it in the oven until it is the least bit browned. 
This is a delightful cake, and although a sponge cake is to 
be preferred, any other cake you may have on hand will 
do, or you can in this way make use of a cake which has 
been a failure in making. 
Cream Tarts. —Take a quart of flour, half pound of but¬ 
ter and two well beaten eggs, add cold water enough to 
make into a paste, and set it away to cool, then cut it into 
round shapes with a cutter or a tumbler; cut the middle 
out of half of them with a wine glass, lay one of these 
rings on a whole one and moisten the paste between the 
two with a little cold water to make it adhere. Bake them 
about a quarter of an hour. Beat together one pint of 
cream, four eggs and four tablespoonfuls of fine sugar, fill 
the tarts with this, grate a little nutmeg over each, and 
bake again about ten minutes. 
USEFUL RECEIPTS. 
Kitchen Salt. —An article that will be found useful for 
all persons, and a perfect treasure when you have an inex 
perienced cook, or one who does not season well. Take 
two teacups of fine salt, the same of sugar, and half a cup 
of black pepper—if you like a good deal of pepper you 
may take a whole cup. Mix thoroughly. Use for season¬ 
ing soups, hashes, etc. 
Curry Powder. (This is the genuine Bast India receipt.) 
— Take of fennel seed, cummin seed and coriander seed 
each four ounces, with two ounces of caraway seed, dry 
them before the fire, then grind and sift them, add to this 
two ounces of ground turmeric and the same of ground 
black pepper, one ounce of ground ginger, and half an 
ounce of Cayenne pepper. Mix well and keep dry and 
well stopped. 
