CLdies 
PRIZE RECIPES FOR COOKING. 
oral BtdGuiet tm3 S^iciarral 
umie iibomiramori. 
Boston Brown Bread. —One teacupful of Graham 
flour, oue teacupful of white Indian meal, three-fourths 
teacupful rye flour, one-half teacupful of molasses, one 
pint thick milk, one teaspoonful each salaratus and 
salt. Mix well together with a spoon for five minutes. 
Bake in grease-covered pail for three hours in a mod¬ 
erate oven. Let it remain in the pail ten or fifteen 
minutes after taking from the oven. 
Tea Biscuit — In the morning boil one quart of milk; 
when boiled, put in one cup of lard and half a cup of 
butter. Let it cool a little and add flour to make a 
sponge and two large tablespoonfuls of yeast with a 
little salt. Leave in a warm place until light, then 
add quickly enough flour, and let it rise again. Roll, 
cut into biscuits, and leave to rise for a short time. 
Bake in a quick oven. 
Peach Tapioca Pudding. —Steep in warm water two 
tablespooufuls tapioca until perfectly soft; peel and 
stew whole two quarts of peaches; when tender, stir 
in the tapioca, cook about ten minutes longer, then 
sweeten to taste and cook slowly for five minutes. To 
be eaten cold. Prepared in a porcelain kettle. 
Suet Pudding. —One cup of suet, one of raisins, 
chopped fine, one of molasses, oue of sweet milk, one 
teaspoonful soda dissolved in the milk, three cups of 
flour, nutmeg, cinnamon, and cloves, one or all as de¬ 
sired. Boil or stew steadily for three hours. Liquid 
or hard sauce as preferred. 
Beef Loaf. —Oue and a half pounds of lean steak, 
chopped flue, two eggs, one tablespoonful of salt, one 
teaspoonful of pepper, one small cup or rolled cracker. 
Mix well aud form iu a loaf; put bits of butter on top 
and bake. A delicious relish for lunch or tea. 
Chicken and Celery without Oil. —Take two chick- 
eus, boil until quite tender, then chop fine. Take double 
the quantity of celf-ry that you have of chicken, 
chopped fine, and mix; then take three eggs, beat 
well, and mix with a cup of vinegar a large table- 
spoonful of melted butter, a small teaspoouful of 
mixed mustard, salt and p-pper to taste; stir the 
whole together over a moderate fire until quite thick; 
when cold, mix with the chicken and celery. 
Chili Sauce. —Twelve large ripe tomatoes, one large 
onion, four red peppers; chop all together fine : two 
cups of sugar, one tablespoouful of salt, one table¬ 
spoonful vinegar, oue teaspoonful each of ground all¬ 
spice aud cloves. Boil until quite thick, then bottle 
and seal. 
Boquet Pickles. —One gallon chopped cabbage, two 
quarts chopped green tomatoes, six onions, sliced thin, 
half an ounce ground pepper, half an ounce whole 
allspice, half an ounce celery seed, half a gallon of 
vinegar, one-quarter ounce whole cloves, one-fourth 
cup of white mustard seed, half a gill of salt, and half 
a pound of brown sugar. 
Ginger Cordial. —-Bruise and mix nine pounds of 
red and white currants, eight ounces of pounded or j 
ground ginger, the rinds of eight lemons, two ounces j 
of bitter almonds, blanched and pounded, and one gal¬ 
lon of brandy; stir the mixture frequently; let it; 
stand for a few days, then run through a jelly-bag ; 
add four pounds of loaf sugar; when the sugar is dis¬ 
solved, it is ready to bottle. 
Quince Wine. —Grate the best and ripest quinces as 
for marmalade; strain the juice through a muslin bag, 
then carefully through a flannel one, and to every gal¬ 
lon of juice allow three pounds of loaf sugar; stir well 
after adding the sugar; let it stand in jugs, filling up 
from another as it froths over; when quiet, bottle it. 
Quince Jelly. —Slice the quinces without paring ; put 
into a preserving bottle aud just cover with water; put 
over the fire aud boil until soft; remove from the stove 
and strain off the liquor; to every gallon allow four 
pounds of white sugar, and boil very fast until it be¬ 
comes a stiff jelly. 
Crab Apple Jelly. —Cut out the eyes and stalks of 
the apples, halve them and put in a preserving kettle 
with enough water to prevent burning. Cook until 
soft, then strain through a sieve, aud afterward through 
a muslin bag ; to every pound of juice allow one and 
a quarter pounds of sugar. Boil gently for twenty 
minutes. 
Welsh Barebit. —One teacupful of chopped cheese, 
one teacupful of milk, one egg, butter size of a butter¬ 
nut ; boil milk, butter, and cheese until smooth paste; 
add the egg well beaten aud turn at once upon half 
slices of toast well buttered. Serve hot. 
Soufles. —A French dish. Take four eggs, beat the 
whites and yolks separately until a thick froth is 
formed; then mix the two and add half a cup of pow¬ 
dered sugar and half a teaspoonful of extract of vanilla 
and stir in quick; pour into a deep dish and bake for 
fifteen or twenty minutes in a moderate oven. This 
dish should be made and put in the oven just as din¬ 
ner commences in order to serve while hot. It falls 
when cold. 
Pickled Oysters. —One hundred large oysters, one 
pint strong vinegar,- one dozen blades of mace, two 
dozen whole cloves, two dozen whole black peppers, 
one red pepper broken into bits; put oyster-liquor and 
all into a porcelain kettle ; salt to taste ; beat slowly 
until very hot, but not boiling ; take out with a skim¬ 
mer and cool ; to the liquor add the vinegar and 
spices; boil fairly, and turn over the oysters while 
scalding hot; set away in a cool place, and the next 
day put in glass jars with tight tops. Keep in a dark 
cool place ; air and light turn them black. 
Bamequins • f Pastry. —Make a light puff paste 
with cream and butter; roll it out quite thin, aud 
spread over it half the weight of the paste in grated 
Parmesan or any fine cheese ; fold and roll the paste 
twice that the cheese may be thoroughly incorporated 
with it; then roll out one-half inch thick; cut in 
rounds, brush over with beaten eggs and bake for fif¬ 
teen minutes. 
Green Pea Fritters. —One pint of cooked peas, 
mash while hot; season to taste; make a batter of 
two eggs; one cup of milk; one-fourth teaspoonful 
of soda, one-half teaspoonful cream tartar; one-half a 
cup of flour ; beat bard and cook as griddle cakes. 
Apple Snow. —One pint of the pulp of roasted 
apples strained, one-half pint of pulverized sugar, 
whites of three eggs; heat the eggs to a stiff froth, 
then add the apple and sugar alternately, a spoonful of 
each, and heat all together until it stands perfectly stiff 
on the spoon. Serve in saucers on a custard made of 
the yolks of the eggs, one pint of milk, two table- 
spoonfuls of sugar, and flavored with vanilla. 
Newport Blanc-Mange. —To one quart of milk add 
half a box of gelatine; soak until dissolved, not less 
than two hours ; add a small cup of white sugar, and 
place over the fire; when the sugar and gelatine are 
mixed with the milk and the blanc mange is gently 
boiling ; remove and add one wine-glass of sherry and 
half a teaspoonful of extract of lemon ; stir while 
cooling to prevent the cream rising to the top ; when 
cool pour into moulds, and set on ice. 
Snoiv Eggs. —Whisk the whites of six eggs with 
a little powdered sugar to a stiff froth ; set one quart 
of milk sweetened to taste to boil; drop the egg-froth 
into it by spoonfuls; a few seconds will cook them; 
when all cooked strain the rest of the milk. Let it 
get cold and mix gradually with it the yolks of the 
eggs with any flavoring you like. Put the vessel con¬ 
taining this into a saucepanful of boiling water, and 
keep stirring on the fire until the custard thickens; to 
serve, place your custard in a dish, placing the whites 
upon it; a hit of jelly on each spoonful of froth im¬ 
proves the appearance. 
Fruit Cake. —One pound of butter, the same of good 
brown sugar, one cup of molasses, six eggs, beaten 
very light; add one teaspoonful each of salt, cinna¬ 
mon, cloves, allspice, nutmeg, and mace, one pint of 
brandy, flour enough to make as thick as batter ; two 
pounds of stoned raisins, one pound of currants, one 
pound of citron, and one heaping teaspoonful of soda 
dissolved iu cold water, then stir in flour until as stiff 
as can be stirred with a spoon. This makes three 
large loaves. Should be baked in a slow oven about 
two and one-half hours. 
Cocoanut Cake. —One-half cup of butter, two cups 
sugar, three and a half cups of flour, one cup of milk, 
whites of eight eggs, three teaspoonfuls of baking 
powder. Bake in jelly cake tins. Filling: one grated 
cocoanut, the whites of three eggs, three-quarters of a 
pound of sugar. Beat the whites to a stiff froth, then 
beat in the sugar ; put between the layers and sprin¬ 
kle the cocoanut thickly over lower top sides, also 
with icing and cocoanut, a most delicious cake. 
Chocolate Caramels. — Two cups of sugar, one cup 
of molasses, bait' a cup of milk, three-quarters cup of 
grated chocolate, piece of butter size of a hickory- 
nut, extract of vanilla. Boil until it crisps in cold 
water, then turn in buttered pans, and mark off in 
squares. 
Chocolate Props .—Four cups of white sugar, two 
cups of cream or rich milk, vanilla to taste; boil un¬ 
til it hardens in cold water; stir until cold, then shape 
j: to balls : have roadyhalf a cake of Baker’s chocolate 
milted; dip the balls in it, and place on plates to 
harden. 
Ginger Snaps. —Two cups of molasses, half a cup 
of sugar, a heaping cup of lard and butter, a table- 
spoonful of ginger, half a teaspoonful of salt, one aud 
a half teaspoonfuls of soda, half a cup of warm water ; 
mix stiff enough to roll out thin. 
Baltimore Delicious Bread. —Two common tumblers 
of rice flour, two teacupfuls of wheat flour, three tea¬ 
spoonfuls cream tartar sifted into the flour, two table¬ 
spoonfuls of butter rubbed into the dry flour, a little 
salt, two well beaten eggs, two teaspoonfuls of soda 
dissolved in two teacupfuls of rich sweet milk. Mix 
well and bake the same as stirred short-cake. Make 
it exactly by rule and you will never fail of a truly 
delicious bread. 
Snowball Cake. —Half a cup of butter, two cups of 
flour, oue cup of sugar, half a cup of sweet milk, the 
whites of three eggs, half a teaspoonfnl of soda, one 
teaspoonful cream tartar sifted with the flour ; beat 
butter and sugar thoi-oughly together ; add the whites 
of the eggs beaten to a stiff foam, then the flour, milk 
and soda last. 
