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Ti; e b flukes’ Stona! iKaEiriet an3 Suctorial BHEorne ftampeouoii. 
PRIZE COLLECTION OF HOUSEHOLD 
AND COOKING RECEIPTS. 
Bt Hortense Share. 
To this collection was awarded a third prize. 
French Bolls. —Of light bread dough take as much as 
will make one loaf. Work into this one egg, one heaped 
tablespoonful of lard, two of white sugar. Set in a warm 
place to rise. When light, work down, knead again. 
When very light and puffy, roll out. Cut with a biscuit 
cutter. When raised, bake twenty minutes in a quick 
oven. 
Indian Bread. —Two-thirds pint of com meal, one pint 
sweet milk, two tablespoons flour, one of sugar, two eggs, 
lump of butter size of an egg, one small teaspoon soda, two 
of tartar or one tablespoonful vinegar, pinch of salt—tartar 
mixed in the meal, soda in the milk. Beat sugar, butter 
and yolks of eggs together; add the milk. Beat whites 
and stir in last. Bake half or three-quarters of an hour in 
a quick oven. Makes a delicious cake if one cup of sugar 
is used. Good hot or cold. 
Noodle or “ Nudla" Soup. —Three hours before dinner, 
take three eggs, teaspoonful salt, mix with as much flour 
as will make a very stiff dough. Beat well with the rolling- 
pin—the more the better. Cut into four pieces, roll each 
as thinly as possible—keep on rolling till as thin as paper. 
Spread on a paper to dry—but do not leave till so dry as 
to break when rolled into long rolls to cut. With a sharp 
knife slice into rings no thicker than a broom-splint. 
Spread out to dry, shaking them out well. Fifteen minutes 
before dinner, shake them lightly into five quarts of the 
boiling liquor in which a fat chicken or piece of fat, fresh 
beef has been cooked, the broth having been well skimmed. 
Add salt and pepper to taste, cup of sweet milk or cream, 
pinch of parsley or saffron. Boil up two or three times 
and serve. 
“ Smeltz de Nudla." —The noodles made same as for 
soup. When cut and dry, boiled five minutes in clear 
(boiling) water with a little salt. Have ready in a skillet 
a teacupfid of bread crumbs browned in butter size of an 
egg. Skim out the noodles into the bread crumbs. Pour 
over them a cupful of sweet milk or cream; let it heat. 
Send to table hot with bits of butter strewn over the top. 
This is a stand-by in the spring when winter vegetables 
are gone and we are tired of canned things. Noodles 
can be made in quantity, well dried, put in a jar, covered 
tight, keeping for months to be used as wanted. (Both 
these recipes have been in use in our family over a hundred 
years.) 
Cucumber Salad. —Two hours before dinner, slice on a 
slaw-eutter four full-grown, but not yellow, cucumbers; 
salt, and leave stand in an earthen dish. Half an hour be¬ 
fore dinner drain in a colander or squeeze out the juico 
with the hand. While they are draining, peel and slico 
two onions and fry in a spoonful of lard. Beat together 
the yolk of an egg, half a teacup sweet cream and two 
spoonsful of water. Put the drained cucumber in a por¬ 
celain kettle with the onion, pour on the beaten mixture, 
dredge over a little flour, add half teacup sharp vinegar. 
Boil up five minutes. Serve hot. 
Fotatoe Salad. —Boil until soft two pints of pared and 
sliced potatoes, fry two onions in one spoonful of lard, 
skim out the potatoes into the onion, beat the j'olk of one 
egg with aeup of sweet milk and half cup of vinegar; pour 
over tlio potatoes. A little flour to thicken. Boil two 
minutes, serve very hot. 
Spiced Hash—Take bits of cold beef, or any other kinds 
of roasted or boiled meats, and hash fine. Mix with pota- 
toe mashed well, as much potatoe as meat. Add two beaten 
eggs. Season with salt, pepper, cloves, summer savory— 
any or all as you like. Shape into a loaf and bake brown. 
Good hot, or as a relish cold. 
Egg and Bacon Pie.— Beat together six eggs, mix two 
and a quarter pints of milk. Put a rim of pie-crust at the 
side—none at the bottom—of a deep earthen dish. Out 
some bacon or ham into small bits and lay over the bottom 
A little pepper, no salt. Make no vent in the lop crust or 
the egg will boil out. 
Egg Omelette. —One pint rich, sweet milk, three table¬ 
spoons of flour, three eggs well beaten, half teaspoon salt, 
pinch of pepper, and some parsley or summer savory, if 
liked. Stir flour and milk smooth, add the eggs. Melt a 
largo tablespoon of butter in a baking pan, pour in, and 
bake twenty minutes. 
Transparent Pies. —Yolks of eight eggs, quarter pound 
butter, half pound sugar, beaten together. This will make 
two pies. Make only bottom crust. Bake about as long 
as custards. They are nice baked in shells for tarts. 
Baked Flour Pudding. —Mix smoothly one cup of flour 
with one cup of sour cream, then pour in one cup of sweet 
milk. Beat separately three eggs, and stir in one teaspoon 
salt and not quite one teaspoonful of soda. Bake in a quick 
oven. Don’t think the batter too thin; it will come out 
right. For sauce to it, boil two cups of sweet milk and 
thicken with a tablespoon of flour. Add half cup white 
sugar, butter size of an egg. 
Boiled Flour Pudding. —One'quart flour, one quart milk, 
five eggs, one teaspoonful salt, one of tartar, half teaspoon¬ 
ful soda. Boil in a bag one and a quarter hours. For 
sauce, sweet milk and sugar and nutmeg, or six spoonsful 
sugar and three of butter, worked until very light. Flavor 
with lemon or vanilla. 
Sweet Pickled Pears. —Pare, halve, core and boil the 
pears till soft enough to run a straw through. To seven 
pounds of pears, three pounds sugar, one quart vinegar 
(cider). Hse root ginger and stick cinnamon. Tie in 
bags, boil them in the syrup. Put the pears in jars, pour 
over the syrup, and lay the spico-bags in with the fruit. 
Boil syrup two mornings. Keep in sealed jars. 
Sweet Fickle—Nutmeg Melon.- —Take the melons when 
just ripe, pare, take out the seed, cut in any shape or size. 
Put them in a pan, cover with weak alum water; let stand 
twenty-four hours. Drain well, pour on vinegar to cover, 
pour it off and measure it. To each quart take two pounds 
of sugar, add two tablespoonsfulof mace; no other spice. 
Put on the syrup, boil fast, skimming well, then put in the 
fruit; boil five minutes. Pour into a large jar, leave stand 
twenty four hours. Boil the syrup without the fruit eight 
mornings, then once together. If too much juice to cover, 
boil down. Keeps in unsealed jars. 
Peach Custard. —Cover a pie dish with bottom crust. 
Into this place the halves of ripe freestone peaches that 
have been pared, until the bottom is covered. Fiil each 
half with sugar. Make a custard of one pint sweet milk, 
three eggs and three tablespoonsful sugar. Pour over and 
bake. 
Custard Tarts. —Four eggs, quarter pound butter, quarter 
pound sugar beaten together. Lino tart shells with puff- 
paste. Put a littlo jam of any kind on the bottom of each 
tart, pour the mixture on top, and bake. 
Centennial Pound Cake. —(Been in use 100 years.)— 
Twelve eggs, leaving out three yolks. Beat separately. 
Three-quarters pound butter, one pound sugar. Sugar 
and butter worked together with the hand. Then add the 
yolks, next the flour, lastly the whites. Flavor with rose, 
lemon or vanilla. 
French Sponge Cake. —Half or three-quarters pound of 
flour, one pound white sugar, ono teaspoonful vinegar or 
small teaspoon cream tartar, one teaspoonful of salt, twelve 
eggs beaten separately. After the yolks and sugar are 
well beaten in a bucket, beat in the whites, stirring slowly 
while sifting in the flour. 
Spiced Plums. —Four pounds brown sugar, seven pounds 
plums, ono pint ciacr vinegar, ono nutmeg grated, ono 
tablespoonful each of cinnamon, cloves, alspice. Boil all 
slowly two hours. 
Plum Jelly. —Boil the plums until soft in enough water to 
cover them. Pour into a jelly bag, and drain over night. 
Then strain through a flannel bag. Boil' this juico twenty 
minutes, skimming well. Take off, measure it; to each 
pint of juico add ono and a half pints of white sugar, and 
boil, one pint of juice at a time, seven minutes. Pour into 
cups. When cold, paste papers - over, and brush all over 
with white of egg. 
Lemon Conserve. —One pound powdered white sugar, 
quarter pound fresh butter, six eggs, leaving out the whites 
of two, adding the juice and grated rind of throe fine lemons. 
Put all into a saucepan, stir tho whole gently over a slow 
fire until it gets thick as honey. A delicious spread for 
bread, biscuit or rolls. 
French Crout. —Cut fino a cornmon-si^ed cabbage, add 
one tablespoonful ground mustard, one of black pepper, ono 
of salt, ono teacup of white sugar, two beaten eggs, one 
teacup sweet cream, and ono of vinegar, all warmed before 
stirring. Excellent for dinner. 
Candied Orange Peel. —Orange peel boiled in a thick 
syrup of white sugar until it granulates; packed in jars 
and sj'rnp poured over. Keeps well, and is excellent for 
fruit cake or in puddings, or eaten with rice cups. 
“ Slippitie." —Take two quarts of pared, quartered and 
cored green sweet apples, or one quart of unpeeled dried 
sweet apples, and boil till tender. Thicken the juice with 
a tablespoon of flour smoothly mixed with cold water. Then 
set on the back of the stove where it will keep hot, but 
not boil. Tart, dried apples can be used, but they must be 
well sugared as soon as they begin to boil to keep them 
whole. Have ready in a kettle three quarts of boiling 
water, into which stir wheat-flour until as thick as corn- 
meal mush. Boil three minutes. Brown a handful of fine 
bread-crumbs (in a skillet) in butter or lard size of an egg. 
With a tablespoon drop one spoonful at a time of the 
wheat-mush in the browned crumbs, turning it over, and 
place on a hot platter until full, dipping the spoon each 
time in water so it will slip < ff easily. Dish the apples in 
a separate dish, send to table hot, eat together, and see if 
this old German dish is not good. (100 years old.) 
French Cream .—Half box of gelatine, cold water to dis¬ 
solve, one quart sweet milk, one cup white sugar, yolks of 
three or four eggs. Beat sugar and yolks together, then 
add gelatine. Have the milk boiling and cook as custard. 
Beat the whites to a froth. When the mixture is cool— 
about luke-warm—stir in the whites lightly, flavoring first 
with vanilla. Put in moulds. Makes a handsome, delicious 
dish for tea or dessert. 
A Delicate Custard. —Take the yolks of two eggs, 
two spoonf uls of sugar, and one largo cupful of milk. Beat 
the yolks and sugar well, add the milk and flavor with 
lemon or orange. Bake in a tin plate on paste in a moder¬ 
ately hot oven. Beat the whites to a stiff froth, and add 
two teaspoonfuls sugar. When the custard is done, cover 
with the white and set in the oven a few minutes to brown 
slightly. 
To make nice Sylabub. —Take a quart cream, 
sweeten, and add the wine ; put it in an old-fashioned 
churn and churn it until it thickens, and you will have syl¬ 
abub that will not be all froth; If the cream is not, new, 
or it is allowed to get too warm, it will make butter if 
made in summer. 
Fricasseed Chicken with Green Com. —Cut the 
green corn from the cob, put it in the pot with water enough 
to cover it, lot it stew until tho corn is nearly done; then 
cut up the chicken, put it with the corn and let them stew 
together about half an hour; put in a few while grains of 
pepper, with a teacupful of cream or milk; thicken with 
two tablespoonfuls of flour stirred in alump of butter; add 
the salt last. 
To Stew Mushrooms. —Tho large buttons are the 
best for this purpose, and tho small flaps while the fur is 
still red. Rub the buttons with salt and a bit of flannel; 
cut out the fur, and take off the skin from tho others ; put 
them into a stew-pan with a little lemon juico, pepper, suit, 
and a small piece of fresh butter, and lot tho whole simmer 
slowly until done ; then put a small bit of butter and flour 
with two spoonfuls of cream; just boil and serve with 
sippets of bread. We do not believe mushrooms nutritive, 
and anyone knows they are dangerously poison—the un¬ 
eatable kind, we mean—and cooks should be perfectly 
acquainted with them before attempting to present to 
epicures. 
Scandinavian Sausage (quite equal to the best 
Bologna).—Take twenty pounds of the best beef, carefully 
cut away all the fat and siuews, cut it up and run it three 
times through a sausage cutter, put it in a cool place. Now 
take ten pounds of lut side pork, remove all the lean and 
skin; with a sharp knife cut your pork into very small 
square bits, and as you cut it up throw it into a pail of cold 
water, then beat it so that the pieces aro separate from each 
other. Take the beef and put with it one pound of salt, three 
ounces of black pepper and sixty ground cloves; knead it 
like dough for an hour, then drain the pork, put it with 
the beef and knead again for twenty-five minutes. Stuff 
very closely in cloth bags about three inches in diameter; 
rub the outside of the bags well with powdered saltpetre, 
lay them on a table or shelf, lay a hoard over them on 
which put a heavy weight; let them remain for. three days, 
then smoko quickly. 
Heat is a perfect antidote to taint in milk in all 
its phases. Passing milk through charcoal will remove 
taint from warm milk, and give it a most delicious flavor. 
Cold will silence the activity of the yeast, but will not kill 
it, and acidity will neutralize tho oil for a time, but it will 
assert its sway upon the first favorable opportunit}'. In 
the treatment of milk, airing is a more efficient antidote. 
Meat boiled for table use should be plunged at once 
into boiling water, as the heat contracts the outer surfaces, 
and coagulates the albumen, thus preventing tho escape of 
the juices. Prepared for stock or broth it should be 
placed on the fire in cold water, as then unconfined juices 
are free to pass into the liquor surrounding it. 
Until the kitchen becomes thoroughly and syste¬ 
matically organized, and is regarded as one of the most— 
if not the most—important of household departments, there 
can be no such thing as habitual health in the family. 
Bad cooking poisons more persons than all the nauseous 
drugs ever administered to poor humanity, and it affords 
the remote cause for the employment of two-thirds of all 
the divorce lawyers in existence. 
