E Neil.

The everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal online

. (page 20 of 21)
Online LibraryE NeilThe everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal → online text (page 20 of 21)
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eaves man from the popular feminine malady. "Were a
strong man to eat breakfast at any ordinary American table
and then sit down at a work-table or even move about
briskly from one room to another, he would have a split-
ting headache before noon, and the chatter of his innocent
children would seem to be the jargon of fiends. The mid-
day meal would increase his wretchedness, and by dusk he
would be stretched in misery upon his bed, with one hand
moping his forehead with ice-water, while the other would
threaten with a club or pistol any one who dared to enter
the room or make a noise outside. There is no reason why
women should not suffer just as severely for similar trans-
gressions of physical law. True, indoor life is compulsory
for a large portion every day, but special physical exercise
in a well-aired room i3 within the reach of almost every
woman, and so is a brisk walk in garments not so tight as
to prevent free respiration. There is very little complaint
at summer resorts, where windows are always open and
games and excursions continually tempt women who do not
value complexion more than health. Girls who ride, row,
sail, and shoot, seldom have headaches; neither do those
unfortunate enough to be compelled to hoe potatoes or play
Maud Muller in hay-fields. Let women of all social grades
remember that the human machine must have reasonable
treatment, and be kept at work or play, to keep it from
rusting, then headaches will be rare enough to be inter-



A lady looks infinitely taller and slimmer in a long dress
than she does in a short costume, and there is always a
way of showing the feet, if desired, by making the front
quite short, which gives, indeed, a more youthful appear-
ance to a train dress. The greatest attention must, of
course, be paid to the feet with these short dresses, and I
may here at once state that high heels are absolutely for-
bidden by fashion. Doctors, are you content ? Only on
cheap shoes and boots are they now made, and are only
worn by common people. A good bootmaker will not make
high heels now, even if paid double price to do so. Ladies
— that is, real ladies — now wear flat-soled shoes and boots,
a la Cinderella. For morning walking, boots or high
Moliere shoes are worn.

If you wear boots you may wear any stockings you like,
for no one sees them. But if you wear shoes you must
adapt your stockings to your dress. Floss silk, Scotch
thread, and even cotton stockings are worn for walking,
silk stockings have returned into exclusively evening wear.
Day stockings should be of the same color as the dress,
but they may be shaded, or stripped, or dotted, just as you
please. White stockings are absolutely forbidden for day
wear — no one wears them — no one dares wear them under
fashion's interdiction.


Grandmother has noticed that some of her boys lately
have acquired a very bad habit They go about with their
backs bent, as if they were fifty years old, and were bearing
the responsibilities of age on th°ir shoulders. This is all
wrong. Stand up straight, boys; don't go around with a
"stoop in your back," as if you had a curvature of the
pine. If you do, depend upon it, you will have it sure


enough long before you get to be old. Always stand erect,
and when you walk, throw back your shoulders, and take
that kink out of your backbone. This is easier said than
clone, isn't it? Grandmother will tell you just how you can
do it, and remember every word she says, for she has been
through it all herself, and has straightened up many a
grandchild in more respects than one. Here is her rule:


The whole secret of standing and walking erect consists
in keeping the cliin well away from the breast. This throws
the head upward and backward, and the shoulders will,
naturally settle backward and in their true position. Those
who stoop in walking generally look downward. The
proper way is to look straight ahead, upon the same level
with your eyes, or if you are inclined to stoop, until that
tendency is overcome, look rather above than below the
level. Mountaineers are said to be as "straight as an ar-
row," and the reason is because they are obliged to look
upward so much. It is simply impossible to stoop in
walking if you will heed and practice this rule. You will
notice that all round-shouldered persons carry the chin near
the breast and pointed downward. Take warning in time,
'and heed gra&dmother's advice, for a bad habit is more
easily prevented than cured. The habit of stooping when
one walks or stands *a a bad habit and especially hard to


A cheerful, happy home is the greatest safeguard against
temptations for the young. Parents should spare no pains
to make home a cheerful spot. There should be pictures
to adorn the walls, flowers to cultivate the finer sensibilities,
dominoes, checkers, and other games, entertaining books
and instructive newspapers and periodicals. These things,


no doubt, cost money, but not a tithe the amount that ont
of the lesser vices will cost — vices which are sure to be
acquired away from home, but seldom there. Then there
should be social pleasure — a gathering of young and old
around the hearthstone, a warm welcome to the neighbor
who drops in to pass a pleasant hour. There should be
music and amusements and reading. The tastes of all
should be consulted, until each member of the family looks
forward to the hour of reunion around the hearth as the
brightest one in the twenty-four. Wherever there is found
a pleasant, cheerful, neat, attractive, inexpensive home
there you may be sure to find the abode of the domestic
virtues; there will be no dissipated husbands, no discon-
tented or discouraged wives, no " fast" sons or frivolous


To be thoroughly good form at dinner is the very inflo-
rescence of civilized life. Like many other regulations of
social life, dinner-table etiquette is arbitrary, but not to
know certain things is to argue yourself unknown so far as
society life goes. To take soup pushing the spoon from
rather than toward yourself; to touch the napkin as little
as possible; to accept or decline what is offered instantly
and quietly; these and other trifles characterize the well-
bred diner-out. The attempts to introduce too much color
in dinner-table decorations are rather declining. The finest
white damask still holds the preference, and the centre-
piece of plush or velvet underlace is little used now.
Fewer flowers, too, are seen, and those in very low forms.
The dessert plates come in deep tones in Dresden china,
and the doyley on which the finger-bowl rests should be
immediately removed with the bowl, on reaching the guest.
The latest fashion in ice-cream plates is the Bohemian
glass in oval form with small handles. Menu cards, hand-


painted, hold the preference, but many are seen on tinted
cardboard with engraved vignette in one corner and the
date in another.


The recent discoveries in science and chemistry are fast
revolutionizing our daily domestic economies. Old methods
are giving way to the light of modern investigation, and
the habits and methods of our fathers and mothers are step-
ping down and out, to be succeeded by the new ideas, with
marvelous rapidity. In no department of science, however,
have more rapid strides been made than its relations to tho
preparation and preservation of human food. Scientists,
having discovered how to traverse space, furnish heat, and
beat time itself, by the application of natural forces, and to
do a hundred other things promotive of the comfort and
happiness of the human kind, are naturally turning their
attention to the development of other agencies and powers
that shall add to the years during which man may enjoy the
blessings set before him.

Among the recent discoveries in this direction, none is
more important than the uses to which common ammonia
can be properly put as a leavening agent, and which indicate
that this familiar salt is hereafter to perform an active part
in the preparation of our daily food.

The carbonate of ammonia is an exceedingly volatile sub-
stance. Place a small portion of it upon a knife and hold
over a flame, and it will almost immediately be entirely de-
veloped into gas and pass off into the air. The gas thus
formed, is a simple composition of nitrogen and hydrogen.
No residue is left from the ammonia. This gives it its
superiority as a leavening power over soda and cream tartar
when used alone, and has induced its use as a supple
to these articles. A small quantity of ammonia in the d


is effective in producing bread that will be lighter, sweeter,
and more wholesome than that risen by any other leavening
agent. When it is acted upon by the heat of baking, the
leavening gas that raises the dough is liberated. In thia
act it uses itself up, as it were; the ammonia is entirely
diffused, leaving no trace of residuum whatever. The light,
fluffy, flaky appearance, so desirable in biscuits, etc., and
so sought after by professional cooks, is said to be imparted
to them only by the use of this agent.

The bakers and baking powder manufacturers producing
the finest goods have been quick to avail themselves of thia
useful discovery, and the handsomest and best bread and
cake are now largely risen by the aid of ammonia, conibinecL
of course, with other leavening material.

Ammonia is one of the best known products of the labora-
tory. If, as seems to be justly claimed for it, the applica-
tion of its properties to the purposes of cooking results in
giving us lighter and more wholesome bread, biscuit, and
cake, it will prove a boon to dyspeptic humanity, and will
speedily force itself into general use in the new field to
which science has assigned it.


"The laughter of girls is, and ever was, among the most
delightful sounds of earth." Truly there is nothing sweeter
or pleasanter to the ear than the merry laugh of a happy,
joyous girl, and nothing dissipates gloom and sadness
quicker, and drives dull care away like a good, hearty laugh.
We do not laugh enough; nature should teach us this lesson,
it is true; the earth needs the showers, but if it did not
catch and hold the sunshine, too, where would be the bright-
ness and beauty it lavishes upon us? Laugh heartily, laugh
often, girls; not boisterously, but let the gladness of your
hearts bubble up ouce in a while, and overflow in a glad,
mirthful laugh.



A sun-bath is of more wo»th than much warming by the

Books exposed to the atmosphere keep in better condition
than if confined in a book-case.

Pictures are both for use and ornament. They serve to
recall pleasant memories and scenes; they harmonize with
the furnishing of the rooms. If they serve neither of these
purposes they are worse than useless; they only help fi 11
space which would look better empty, or gather dust and
make work to keep them clean.

A room filled with quantities of trifling ornaments has
the look of a bazar and displays neither good taste nor good
sense. Artistid excellence aims to have all the furnishings
of a high order of workmanship combined with simplicity,
while good sense understands the folly of dusting a lot of

A poor book had best be burned to give place to a better,
or even to an empty shelf, for the fire destroys its poison, and
puts it out of the way of doing harm.

Better economize in the purchasing of furniture or carpets
than scrimp in buying good books or papers.

Our sitting-rooms need never be empty of guests or our
libraries of society if the company of good books is admit-
ted to them.


A public conveyance brings one awkwardly ne^r the
faces of strangers. Perhaps from sheer inanity one is
apt to take undue notice of his fellow-passengers. When
glances meet, the gaze is lowered to the flounces of the
lady seated near, or to the trim, polished boot of a gent
at the far end of the car. There are nice people every-
where, and if one is artistic in taste, there ;*iil ever be a


looking for beauty of face or form, in dress, or carriage, or
manner, or speech ; but " why is the fresh girl facs so often
marred by the ugly habit of cribbing? w " A beautiful wo-
man," whispered a friend, and the eye was attracted toward
a grand looking lady with wide, white forehead, from which
the brown glossy hair was smoothed away without the ghost
of a crimp; there were pretty arching brows, tth&ding lashe3,
shapely nose, but, alas! for the ruby lips bittou and moist-
ened so often as to prevent the possibility o't catching the
outline — the profile so needful to the sketcher of beauty.'
A poet has somewhere said that "affectation beg;* as with
the mouth," but "who would charge the goufcle Lex with
vanity ! "

What ! To redden by biting, or brighten by wetting ;
that folly could not be. Let us rather suppose the h-ir one
had by some mishap forgotten to lunch, and all this h due
to the gnawings of hunger. While thus seeking to palliate
the fair cribber, a young man becomes noticeable by persist-
ently pulling at the ends of his moustache, chewing them
in a hungry way, now changing the exercise by twisting
them to needle-like points which he seemed to be coa^ng

"From whence has come this ugly habit? " one is fain to
ask. Certainly not from pride. A line flowing beard a^id
full moustache ought not to be a cause of folly to the owner.
The hairs of the face, given to protect the throat and lungs
never to be shorn in the cold seasons, can it be that there
is nutriment in them ? While thus questioning, the writer's
two hands were suddenly jerked from his side pockets,
where they had been comfortably resting. The wife's gentle
remonstrance had been brought to mind by the entrance of
an awkward fellow, with hands deeply thrust in tbe pockets
of his torn pants. A caricature of one's self is often a tacit
reproof. That very morning the dear wife had said •
"Those torn BJie-pockets are the most difficult of tears tc


mend." And the inward monitor asked: <c From whence
has come this indolent habit? From love of ease or want
of mittens, which? Perhaps indifference of the patient
mender's." And again the monitor asked :

"What of that habit not comparable to weeds for
growth ? "

" What mean you ? " was meekly asked.

"That of looking well to one's own faults, that lesson the
hardest and the latest learned : to know thyself." Then the
Writer realized that he, too, was not quite perfect




Yeast 130

Plain White Family Bread.- 130

Graham Bread 131

Boston Brown Bread 131

Corn Bread t - 132

Steamed Brown Bread 132

Parker House Rolls. 132

French Rolls. - 132

Buns - 133

Biscuits - - 133

To Make Rusks — 133

Sweet Milk Gems - 134

Breakfast Gems 134

Graham Breakfast Cakes- 134

Buckwheat Cakes. 134

Flannel Cakes 135

Rice Griddle Cakes.- 136

French Pancakes- 136

Pancakes 136

Bread Fritters- 13G

Quick Sally Lunn- 137

Breakfast Cake 137

Quick Waffles 137

Johnny Cake - 137

Mush - 137

Corn Mush 138

Graham Mush 138


White Lady Cake - ISO

Macaroons 1^0

Almond Icing - 181

To Make Icing for Cakes — 181

Loaf Cake 182

Rich Bride Cake - 182

Lady-Fingers .. — 182

Queen Cake- - 1S3

Chocolate Macaroons- - 183

Caramel Cake. - 1^3

Pound Cake 184

Cocoa nut Sponge Cake 184

Cocoauut i\»uud Cake 186


Oocoanut Cup Cake. ..„ 185

Cocoanut Drops -..- 185

Citron Heart Cakes — 186

Imperial Cakes — 186

Plum Cakes 186

Gold and Silver Cakes 187

To Make Small Sponge Cakes 1S7

Lemon Cheese Cakes 188

Snow Cakes - 188

Tilden Cakes 183

Corn Starch Cakes ls8

Birthday Cakes 189

Naples Biscuit 189

Cake Trifles 189

Savoy Cake „.. 189

Composition Cake 190

A inond Cream Cake 190

Ice-Cream Cake 190

Economical Cake 191

Delicate Cake 191

Orange Cake 191

Jelly Kisses 192

Fig Cake 192

Fried Cake 192

Cocoanut Kisses 192

California Cake 193

White Mountain Cake - 193

Lemon Cake 193

Strawberry Short Cake- 193

Marble Cake .. 194

White Pound Cake 194

Nelly's Chocolate Cake 194

Rice Cake 195

Cream Cake 195

Sponge Cake - 195

Doughnuts 195

Coffee Cake -.. 196

Spice Cake .... 196

Soft Ginger Bread - 196

Sweet Strawberry Short Cake 196

Ginger Nuts „„,. - 196

Ribbon Cake 197

Jelly Roll -. 197

Delicate Crullers »♦. 198




Completion Wash 245

To Clear a Tanned Skin - 245

Oil to Make the Hair Curl 245

Wrinkles in the Skin .. 245

Pearl Water for the Face — 246

Pearl Dentifrice .- 246

Wash for a Blotched Face - 246

Face Powder - - 246

Bandoline - 246

A Good Wash for the Hair ~ 247


To Make Green Tea 232

To Make Black Tea— Make as di-
rected for Green- — 232

Iced Tea .. - 232

Coffee 233

Chocolate - 233

Lemon Syrup « 233

Strawberry Syrup 234

Raspberry Syrup - 234

Strawberry Sherbet 234

Raspberry Vinegar 235

Lemonade ...» 235

Egg-Nog _. 235

Raisin Wine 235

Currant Wine - 236

Ginger Wine - 236

Fine Milk Punch 236

Claret Cup 237

Roman Punch - 237

Cream Nectar -. — 237

Red Currant Cordial 237

Elderberry Syrup - 238


_ 199
... 199

Boiled Custard-
Lemon Custard....—....

Snow Custard. — ....

Tapioca Custard....—-,

Blanc Mange —

Rice Blanc Mange - 201

Apple Trifle — — .. - 202

Lemon Trifle......

Floating Island-
Apple Snow — ..

Tropical Snow....—,

Swiss Cream — ..

Italian Cream....—
Whipped Cream....

Tipsy Cake

Snow Pyramids...

.- 203
.- 203
... 204
.- 204
... 204
.- 205
.- 2U5


An Excellent Dessert 205

Apple Fritters 206

Jelly Cake Fritters - - 206

Black Meringue .. - 206

Charlotte Russe. - 207

Jellied Grapes 207

Jelly and Custard - 207

Lemon Toast — 207

Dish of Snowwhipped Cream 208

Omelet for Dessert — 208

Jelly Fritters. 209


Boiled Salmon - 34

Broiled Salmon 34

Baked Salmon — 34

Salmon Trout ~ 35

Spiced Salmon (Pickled) — 35

Salmon and Caper Sauce .. 36

Salmon Cutlets - 36

Dried or Smoked Salmon 36

Boiled Cod 37

Cod Pic „......—.....■ 37

Dried Codfish 37

Stewed Salt Cod —~ 37

Codfish Cakes 38

Boiled Bass .. 38

Fried Bass ~ 38

To Fry or Boil Fish Properly 39

Baked Black Bass 39

Broiled Mackerel 89

Salt Mackerel with Cream Sauce-... 40

Boiled Eels - -. 41

Fricassed Eels - 41

Fried Eels - 41

Collored Eels 41

Fried Trout 42

Trout in Jelly (or other Fish) 42

Boiled Trout - - - 42

Broiled Trout 43

Baked Haddock — 43

Curried Haddock 43

Fricassed Haddock 44

Broiled White Fish (Fresh) 44

Baked White Fish 44

To Choose Lobsters 45

Boiled Lobsters *5

Curried Lobsters 45

Lobster Chowder ~ 45

Chowder *. - - 46

To Fry Smelts 46

Red Herrings or Yarmouth Bloaters 47

Rolled Fish 47

Oysters on the Shell....— .... — 43




Oysters Stewed with Milk 48

Oysters Fried in Butter..... 48

Oysters Scalloped 48

Oysters Fri d 49

Oyster Patties 49

Oysters Broiled 50

Clam Fritters SO

Clams, Soft Shelled 50

To Broil Soft Shell Clams 50

Clam Chowder 51


Currant Ice ~ 226

Strawberry or Raspberry Ice 226

Orange and Lemon Ices 226

Ice-Cream 226

Vanilla or Lemon Ice-cream 227

Strawberry Ice-cream 227

Chocolate Ice-cream - 227

Cream Candies 223

Pineapple Ice-cream 228

Italian Cream 229

To Make Barley Sugar 229

To Make Everton Toffy 230

Cocoanut Drops. 230

Molasses Candy 230

Chocolate Caramels - 230

Lemon Candy - 231


Port Wine Jelly 239

Tapioca Jelly ■■

Arrowroot Wine Jelly 239

Jellied Chicken 233

Chicken Broth 240

To Make Gruel 240

Barley Water 241

Arrowroot Blanc Mange 241

Lemonade for Invalids .... 211

Mutton Broth 212

Flax Seed Lemonade 242

Arrowroot - 242

Stewed Rabbitsin Milk 213

Slippery Eim Bark Tea ~..~ ~ 243

Beef Tea .. 243

Egg Wine 243

Toast Water _ 244

Onion Gruel - 244


Roast Beef. ~ — 52

Round of Beef Boiled. 52

Beef Salted, or Corned Beef.... 52


To Boil Corned Beef...... ~ 64

A Nice Way to Serve Cold Beef 64

Spiced Beef. — 64

Broiled Beefsteak. .. ~ 65

Fried Beefsteak to

Beefsteak Pie 66

Boiled Leg of Mutton ~ 66

Roast Loin of Mutton .- 67

Broiled Mutton Chops ~ 67

Mutton Chop, Fried - 57

Roast Forequarter of Lamb - 57

Lambs' Sweet Breads - ~ 58

To Roast Veal - 59

Veal Cutlets - 60

Stuffed Fillet of Veal with Bacon- 60

Veal Cake 61

Veal Pie 61

Bailed Calf's Head 62

CalfsHead Cheese 63

Boiled Calf'8 Feet, Parsley and

Butter 63

Caifa Liver and Bacon 63

Sweet Breads 64

dVeal Hash 64

i Beef with Yorkshire Pudding 65

Beef Ilearr, Baked or Roasted 65

Beef Kidney 66

Rolled Beef. 66

Boiled Tongue 67

Fricassed Tripe 67

Broiled Tripe -. - 67

Roast Rabbit 68

Stewed Rabbit. Larded 68

Frieasscd Rabbit 69

A Pretty Dish of Venison 69

To Boil Venison Steaks. .. 69

Beeksteak and Kidney Pudding... 70


Hashed Cold Meat 71

I i and Beef Hash 71

Dried Beef. 72

Cbicken Cutlets 72

Beef Patties 73

Jellied Veal 73

Rice and Meat Croquettes. — 74

American Toast 74

Meat and Potatoes 74

Breaded Sausages 74

Ham Croquettes .. „. 74

A Nice Breakfast Dish 75

Chicken iu Jelly _.....~~. 76

A Good Diglu ■.■■■■■wm. -■■.—'■.■■■■■ 75





An Excellent Hard Soap 213

To Wash Woolen Blankets 248

For Clothes that Fade - 249

Lamp Wicks 249

To Make Old Crape Look Nearly

Equal to New 249

A Cement for Stoves 249

To Clean Kid Cloves 250

Stains and Spots - 250

To i.emove Grease Spots ~ 251

Stains on Marble 251

Paint or Varnish 252

To Remove Ink from Carpets - 252

To Remove Ink from Paper- 252

Feed for Canary Birds. 252

ink on Rosewood or Mahogany 253

Coal Fire 253

Polish for Bright Stoves and Steel

Articles 253

To Prevent Pumps from Freezing... 253

To Keep Starch from Sticking 253

To Keep off Mosquitoes- 254

To Brighten Gilt Frames 251

To Make Hens Lay in Winter 254

To Preserve Sle^l Pens 254

Mice 254

Camphor 2 ^

To Clean Combs 2oo

For Cleaning Jewelry 255

For Washing Silver and Silverware 2oa
For Washing Glass and Glassware.. 256

Insects and Vermin 256

Mdths in Carpets 257

Smooth Sadirons 257

To Sweeten Meat 257

Stove Polish <f

Cleaning White Paint *»

To Cleanse the Inside of Jars 2~S

Furniture Polish 258

Squeaking: Doors 258

For Cleaning Mirrors 253

To Soften Putty 2,>8

To Remove Stains from Mattresses. 259

Kalsominir-g J' 9

Papering Whitewashed Walls 2 J

How to Clean Corsets 260

To Clean Hairbrushes- 260

How to Wash Flannels - 2G0

Cleaning Lace - 26 |

New Kettles. 2b 1

To Keep Flies oil Gilt Frames 261

To Prevent Knives from Rusting... 201


Cement for Glassware- 262

Waterproof Paper M 262

Recipe for Violet Ink 262

Perspiration 262

Renewing Old Kid Gloves 263

Cologne Water 2G3

To Cleanse a Sponge - 263

Icy Windows 263

To Remove Blood from Cloth- 2 3

Camphor Ice 264

Starch Polish 254

To Clean Feathers 261

To Test Nutmegs- ~. 2C4

To Clean Mica - 2C4

To Soften Hard Water 264

To Destroy Vermin in the Hair 265

To Remove Bruises from Furniture 265

Pearl Smelling Salts ~ ~ 265

Pounded Glass 265

Polish for Boots 265

To Clean Plate 266

To Clean Decanters 266

Spots on Towels and Hosiery 266

Croup 267

Poison Ivy or Oik 267

Convulsion Fits 268

Burns and Scalds 268

Cuts - 263

Cold on the Chest -. 263

Bleeding from the Nose.- 268

Chilblains 269

To Cure a Sting of Bee or Wasp 270

For Toothache 270

Choking 270

Excellent Carminative Powder for

Flatulent Infants 270

Cubeb Berries for Catarrh 271

Diarrhoea —• 271

For Sick Room 271

Bites of Dogs 272

Measles and Scarlatina— 272

Stye in the Eye 272

For Constipation 273

Leanness 273

Superfluous Hairs - 273

The Breath 274

The Quinine Cure for Drunkenness 274

For Sore Throat - 274

A Good Cure for Colds 274

To Stop Bleeding 275

A H'-alth Appetizer - 275

To Remove Discoloration from

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 20

Online LibraryE NeilThe everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmal → online text (page 20 of 21)