126 
’fit 
notes 
'loral fioifiuiet olh 3 SPictoimi 
iome 
lampariiori. 
RECEIPTS FROM CHLOE’S COOK-BOOK. 
Tomato Soup. —Two quarts of sweet milk and two 
quarts ot water ; when boiling add one quart of cooked 
tomatoes, into which has first been well stirred one- 
halt teaspoonful soda. Add pulverized crackers and 
butter ; salt and pejrper to taste. 
Veal Loaf. —Three pounds of veal off the ham; 
three slices salt pork, chopped fine, add three eggs 
well beaten, one-half cup sweet cream, one table- 
spoonful each of sage, salt, and pepper. Stir well 
together, and bake one and a half hours. Best when 
cold. 
Bouilli Beef. —Put a part of a brisket of beef, 
weighing six pounds, into a sauce-pan, and cold water 
enough to cover it. Let it boil until the scum rises, 
and skim it nicely ; add two carrots, two turnips and 
one onion, cut in dice form; one-half can tomatoes ; 
stick an onion full of cloves. Let all simmer three 
hours. Add one tumbler full of red wine, two tea- 
spoonfuls mixed mustard, one tablespoonful of salt. 
Let it simmer one hour. When done sprinkle over it 
some pickled cucumber cut very fine. Stir a little 
flourfinto the gravy ; give one boil; turn it into the 
dish with the meat and send to table very hot. 
Fried Chicken. —Cut up young chickens ; put them 
in a pan with a very little water ; cover closely and 
put them in a hot oven; let them cook until tender; 
then remove; roll them well in flour, and brown 
nicely in butter in frying pan on top of stove. 
Fried Oysters. —Take large oysters drained well. 
Roll some crackers fine, season them with pepper and 
salt. Have ready some boiling lard and some beaten 
eggs. Dip the oysters first in the cracker then in the 
egg, and then into the cracker again ; drop them in 
the hot lard ; let them brown, and skim out in a col¬ 
ander to drain. Should be served hot. 
Chicken Salad. —Take the meat of a boiled chicken, 
mince and add an equal quantity of chopped celery, 
Prepare the following dressing and pour over it. Yolks 
of two hard boiled eggs, two teaspoonfuls of mustard, 
two of salt, a little pepper; yolk of a raw egg and a 
little sugar, one pint of cream, and vinegar to the 
taste. 
Potatoe Puff. —Two cupfuls cold mashed potatoe, 
two tablespoonfuls melted butter beaten together till 
light; beat in two eggs, one cupful of milk and a lit¬ 
tle salt; turn into a buttered dish and bake in a quick 
oven till well browned. 
Escaloped Tomatoes. —Skin some tomatoes ; take a 
baking dish and put in the bottom a layer of rolled 
cracker and small pieces of butter; then a layer of 
tomatoes sliced; add another layer of cracker and 
butter, with pepper and salt to the taste; then a layer 
of green corn cut from the cob. Repeat until the 
dish is filled. Bake three-quarters of an hour. 
Mince Meat. —Four pounds round of beef, boiled 
tender and chopped fine, twice the quantity of chopped 
apple, three pints of boiled cider, one quart of the 
water the meat was boiled in, three cups of molasses ; 
stir well together and boil half an hour; let cool and 
add two pounds chopped raisins, one pound of cur¬ 
rants, one pint brandy, four cups of sugar, half a 
pound of rnehed butter, four tablespoonfuls of cinna¬ 
mon, two of cloves, two grated nutmegs, and a little 
pepper. 
Pie Plant Custard Pie. —To one cup stewed pie¬ 
plant use one cup of sugar, one tablespoonful of flour, 
yolks of three eggs and a small piece of butter, bake 
with only an under crust, and when done put on the 
top the three whites beaten to a foam with three table- 
spoontuls powdered sugar; place in an oven for a few 
minutes to stiffen. 
Plum Pudding. —Soak over night ten crackers in 
three pints of milk. In the morning add five eggs, 
one cup of sugar, two cups of raisins, one pint of milk, 
a little salt and nutmeg ; bake four or five hours; stir 
twice while baking. 
Amherst Pudding. —Three cups of flour, one cup of 
suet chopped fine, one cup of milk, one cup of molas¬ 
ses, one cup of raisins chopped, one egg, half a tea- 
spoouful soda, one teaspoonful of salt, two teaspoon¬ 
fuls of cinnamon, one teaspoonful of cloves; boil or 
steam three hours. 
Orange Custard. —Pare and slice six oranges and 
lay in a deep dish. Take one pint of milk, two table- 
spoonfurs corn starch, yolks of three eggs, a little 
piece of butter and half a cup of sugar, and make a 
boiled custard ; put one cup pulverized sugar over the 
sliced oranges and then pour over them the custard. 
Make a meringue of the whites and place over the 
custard ; place in the oven for a few moments. 
Lemon Cream. —Into one and a half cups of boil¬ 
ing water stir two tablespoonfuls of corn starch wet 
with water and the juice of one large lemon, beaten 
yolks of three eggs and one cup of sugar ;, boil five 
minutes, then stir in the whites beaten stiff; pour in 
small glasses and serve cold, with whipped cream on 
top of each glass. 
Fried Cakes. —Three eggs, one coffee cup sugar, 
one cup of milk, three tablespoonfuls melted butter, 
five teaspoonfuls baking powder. Fluui' enough to 
roll out soft. 
Molasses Cookies. —One cup of molasses, one cup 
of sugar, one cup of butter, two eggs, one tablespoon¬ 
ful of soda, one teaspoonful of salt, one teaspoonful of 
ginger, one teaspoonful of cinnamon, one teaspoonful 
of grated alum. Dissolve both soda and alum in half 
a cup of boiling water and pour into the molasses. 
Use flour enough to mix very stiff, and knead well. 
Sugar Cookies. —One cup of butter, two cups of 
sugar, four eggs, flavor to taste; soften the butter 
and pour it on two cups of flour; beat the eggs up 
light and then beat the sugar into them and pour that 
in with the butter. Dissolve one teaspoonful of soda 
in two tablespoonfuls of milk, and pour that over the. 
rest; mix up lightly with the hand and then mix in 
a little flour with two teaspoonfuls cream tartar stiwed 
in it; roll out very soft and bake very quick. 
Boston Brown Bread. —One quart sour milk, one 
cup molasses, two cups rye' flour, four cups Indian 
meal, two even teaspoonfuls soda. Steam three hours 
and then bake half an hour in a hot oven. 
Yeast Biscuit. —At noon boil three medium sized 
potatoes; wash them, add three tablespoonfuls flour, 
and one each of salt and sugar ; over the whole pour 
one pint of boiling water; when cool add half a cup 
yeast; home-made preferred. At night stir in about 
half a cup of lard, a little salt and flour to make a 
stiff batter. In the morning knead well and put in 
all the flour needed; let it rise again, and knead 
lightly, using as little flour as possible; make into 
biscuits; let them rise well, and bake in a very hot, 
quick oven. 
Baking Powder Muffins.— One-half cup sugar, half 
a cup butter, one cup milk, three cups flour, three tea- 
spoonfuls baking powder, and three eggs. Put the 
materials together the same as for cake; bake quick 
and well, and place them on the table hot. 
Hickory Nut Cake. —One cup of butter, two cups 
sugar, half a cup milk, three cups flour, four eggs, 
one teaspoonful cream tartar, half a teaspoonful soda, 
one cup dried currants, and one and a half cups hick¬ 
ory nut meats. 
Almond Cake. —Two and a half cups of sugar, one 
and one-eighth cups butter, one cup milk, four cups 
Hour, whites of ten eggs, four teaspoonfuls baking 
powder, one pound blanched almonds. 
Sweet Tomato Pickles. —Slice six or eight onions, 
and one peck of green tomatoes and scatter over them 
one cup of salt ; let stand twelve hours, then boil them 
fifteen minutes in two quarts water and one quart 
vinegar. Skim out the pickles and put them with 
four quarts fresh vinegar, two pounds sugar, two large 
spoonfuls each of allspice, cloves, and cinnamon, and 
half a pound of white mustard seed. Simmer all to¬ 
gether for fifteen minutes. 
Yeast that Will Bleep a Month. —One quart water 
in porcelain kettle, six good sized potatoes grated raw 
and stirred in the boiling water, then add half a cup 
each of salt and sugar and the water in which a hand¬ 
ful of hops has been steeped. Remove from the fire 
and when cool add half a cup of yeast. Use a large 
spoonful to a loaf. 
Canned Corn. —Dissolve one and one-quarter ounces 
of tartaric acid in half a pint of water. Cut the corn 
from the cob and boil half an hour in plenty water; 
add to each quart of corn, as cut from the cob, two 
tablespoonfuls of the acid solution; boil a few min¬ 
utes and can in glass cans. When used put half a 
teaspoouful of soda to one quart of corn ; let it stand 
for three hours before using, and cook well. I have 
tried canning in this way for three years and guaran¬ 
tee it. 
Tomato Catsup. —One gallon of tomatoes cooked 
and strained, two large tablespoonfuls of salt, one tea- 
spoonful of cayenne pepper, two of mace, two of 
cloves, one tablespoonful of allspice, one quart of vine¬ 
gar ; put the tomatoes and ground spices together; let 
them boil one hour; add the vinegar; let it cool, and 
bottle; cork well. Mrs. B. N. W. 
Chicken Croquets. -Take an ordinary sized chick¬ 
en; let it be tender; boil in as little water as possible 
until done ; reduce the broth to about a cup full, after 
you have taken up the fowl. Mince the meat of the 
fowl very fine, rejecting all the skin. Chop very fine 
one very small onion and fry in two ounces of butter 
and a tablespoonful of flour; stir .three minutes, add 
the meat, broth, one teaspoonfnl fine chopped parsley, 
half a chopped sweet bread, or as much calf’s brains, 
previously boiled, salt, pepper, t wenty drops of extract 
of nutmeg; stir all together three minutes over the 
fire. Take up and stir in the yolks of three raw eggs 
until it is a gelatinous mass. Spread out in a dish and 
when entirely cold mold into forms, using one table¬ 
spoonful for each. You may form them like a saus¬ 
age, a small biscuit, or a tiny sugar loaf. Dip them 
into beaten egg and roll into very fine bread crumbs. 
Drop carefully into boiling lard. Be very sure the 
lard is at the very boiling point, and be cautions not 
to let them stay in only until they are a light brown ; 
then they will be crisp outside and soft inside. Serve 
on a white napkin garnished with sprigs of parsley. 
