Hannah Mary Bouvier Peterson.

The young wife's cook book : with receipts of the best dishes for breakfast, dinner and tea online

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NYPL RESEARCH LIBRARIES



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THE







WITH EEOEIPTS OF THE BEST DISHES FOR

BREAKFAST, DINNER AND TEA.

CONTAINING ALSO

A LARGE NUMBER OF NEW RECEIPTS, FOR COOKING
AND PREPARING IN ALL DIFFERENT WAYS:



SOUPS,
FISH,
OYSTERS,
TERRAPINS,
"LOBSTERS,
MEATS,
OMELETS,
MEAT PIES,



POULTRY,
GAME,
TEA CAKES,
JELLIES,
HOT ROLLS,
PRESERVES,
SALADS,
STEWS,



PUDDINGS,
PIES,

PASTRIES,
DESSERTS,
CAKES,
BISCUITS,
PICKLES,
SAUCES, ETC.



WITH MISCELLANEOUS RECEIPTS AND INVALUABLE HINT3
TO WIVES IN EVERY ARTICLE OF HOUSEHOLD USE,



BY THE AUTHOR OF " THE NATIONAL COOK BOOK."



The receipts contained in "The Young Wife's Cook Book," have been
thoroughly tested by the author for many years, and will be found to be
invaluable to .every Housekeeper. No Wife, nor indeed any Lady, or ?ny
Family, should be without a copy of " The Young Wii>V ( ook Book."



PHILADELPHIA:
T. B. PETERSON & BROTHERS;

306 CHESTNUT STREET.









.







NEW YORK
LIBRARY

799458 A



FOUNDATIONS
1935



Entered according to Act of Congress, in the year 1870, by
T. B. PETERSON & BROTHERS.

In the Clerk's Office of the District Court of the United States, in and for
the Eastei n District of Pennsylvania.



PREFACE.



THE Young Wife's Cook Book will be
found to contain a carefully prepared system
of cooking, comprising receipts for preparing
everything suitable to go on any one's table,
as well as for preparing good and tempting
dishes from cold meats, vegetables, and pud-
dings, which may be served with all the
warmth and appetizing appearance of the
original dish. Every housekeeper must be
aware that no previous book upon cooking
has been given containing satisfactory infor-
mation upon this point. That this subject
is important, will be recognized when we
think that there are none but the families
and houses of the wealthiest who do not, as
a general rule, have roasts, as well as other
eatables, sent to the table twice and even

thrice. How much more acceptable, then,

19



20 PREFACE.

to our luxurious American taste, would be a
warm, savory dinner, prepared from these
materials, than the everlasting " cold
shoulder."

We give also to our readers numerous
receipts for preparing for the table the sec-
ondary parts of animals such as the heart,
liver, tripe, feet, etc., and compounding
from these usually cheap portions many
dishes which will rival the great joints, and
win the suffrages of those who are tired of
the endless succession of beef, mutton and
chicken.

It has been thought advisable, therefore,
to give in this work a collection of plain
and useful receipts, selected from family
MSS., having been tried and vouched for
by those from whom they have been ob-
tained. It is also enriched by the contribu-
tions of many foreign friends, who have
given us the opportunity of verifying the
savins; that America has no national cuisine,

c/

but assimilates to herself the experience of



PREFACE. 21

every nation, to prepare the abundance of
riches that a kind Providence has showered
upon us.

We recommend, particularly to young
housekeepers, a profound study of our
Housewifery department. The hints are
not only invaluable, but have been well
tried and their worth ascertained. Indeed,
the contents of our whole book are entirely
new, and useful information will be found
upon each and every page, tending to sim-
plify labor, and to increase the comforts of
any one's home.

Though it is not desirable, in this enlight-
ened age, that ladies should, like their great-
grandmothers, devote themselves exclusively
to household duties, yet a thorough knowl-
edge of domestic management is not incom-
patible with the cultivation of the mind,
or the practice of those accomplishments
which adorn the sex. On the contrary,
this knowledge encourages them to all the
studios and pursuits which tend to make



22 PREFACE.

home happy. The useful instruction so
necessary to attain this great aim of life
is rarely supplied at school, or at home, to
girls at that early age when the mind is
ductile, and the frame active ; and conse-
quently, in mature years, the attempt to ac-
quire new habits is frequently irksome and
mortifying*

Let every young wife and mother remem-
ber her serious responsibility, and take care
that the husband and the children find their
home to be truly the haven of refuge from
temptation the calm resting place from
labor and care and the bright and cheerful
abode of comfort. Good sense, good humor,
and good principles are the female spells
that diffuse cheerfulness and peace around
the hearth of the poor as well as the rich
man. Intellectual attainments, and bril-
liant accomplishments, are agreeable fireside
companions; but any woman, if she earn-
estly determines to do her duty faithfully
and pleasantly, may make her humble fire-



PREFACE. 23

side as happy to her husband, children, and
friends, as the brilliant drawing-room. In
the management of a household, as well as
in the regulation of the human mind, it is
attention to the smaller daily duties which
forms the sum of usefulness and happi-
ness.

Domestic comfort may be equally attained
by all classes provided, always, that the
expenditure does not exceed the means, and
that cheerful exertions are used to make the
best of the means.

The mistress of a family should always
remember, that the welfare and good man-
agement of the house depend on the eye of
the superior and consequently that nothing
is too trifling for her notice whereby waste
may be avoided.

If a lady has never been accustomed,
while single, to think of family manage-
ment, let her not on that account fear that
she cannot attain the art.

It is certainly desirable to proportion the






24 PREFACE.

style of living as well to the fortune, as to
the position in society ; but if the two can-
not be made to agree, justice demands the
sacrifice of such appendages to station as
are inconsistent with the means.

The expenditure must be carefully con-
sidered, and retrenchment made on such
articles as will least affect the comfort of
her family. Every woman who earnestly
sets about it, may live within the means.
An excellent common-sense maxim in house-
hold management, as well as in important
affairs, is, " Begin nothing without steadily
looking to the end."

A prudent housekeeper will always pro-
vide in time everything that is actually
wanted ; but will never be tempted to buy
what is not wanted, and then try to find a
use for it.

She should never allow hurry or bustle to
be the practice of the household, or nothing
will be well done.

It is unnecessary for any woman to say



PREFACE. 25

she has not time to perform some important
duty. A due arrangement and economy
of time leaves opportunity for all things
needful.

Economy is an arrangement of order of
things to produce a certain result. There-
fore, no economy can be so important as the
economy of time, the most precious posses-
sion of man.

A little reflection in the morning will
enable mistress or servant to make due ar-
rangements for the employment of the day
before her, so that not one moment shall be
misspent the important duties to be per-
formed at regular and stated periods; the
lesser occupations to be introduced to fill up
the disengaged spaces.

In the pursuits of the mistress of a family
there may be, however, unavoidable inter-
ruptions visitors; unforeseen domestic af-
fairs; or accidents. But for these a well-
regulated mind is ever prepared. Idle visit-
ors must and will infest the homes of the



26 PREFACE.

industrious, but the time need not be wholly
lost. A piece of needlework, knitting, or
even some simple household occupation may
be carried on without offence to the visitors,
and may, on the contrary, afford them a
very useful lesson.

On the mutual duties of servants and
employers, we may say, that, in general,
moderate demands and judicious forbearance
produce respectful obedience. Servants
should always remember that their services
are only the just payment for their wages
and support, and should scrupulously render
them. But the attachment of a servant to
a family can only be bought by mildness,
forbearance and kind words to them.



CONTENTS.



SOUPS.



Bouillon,

Bouillon, No. 2, ...
Beef soup, . . . .
A cheap soup,
Sago soup, . . ,

Soup of beef's heart,
Veal soup, ...,.<
Soup from calf's feet, .
Mock turtle soup,
White soup, ....
White soup without

meat, .....
French gumbo, . . .
Oyster soup, .

Clam soup, No. 1, .

44 44 No. 2, . ,

Egg soup,

Pepper pot, . .
Bean soup, ....
Soup without meat, .
Green corn soup, . .
Summer soup, .
Green pea soup without

meat,

Another soup of green

peas, No. 1,

" " No. 2, .



39
40
41
43
44
45
45
47
47
49

50
51

52
53
54
54
55
56
57
57
58

58

59
60



FISH, OYSTERS, ETC.

Fish as food, .... 60

Fish, 62

Economical mode of

cooking salmon, . . 62



Halibut,

Cat-fish,

To cure shad, ....

Shad roasted on a board,

Broiled shad,

Shad, ,souced, ....

Boiled shad, ....

Fried shad,

Potted shad, ....

White potted shad, . .

Fried rock, ....

Boiled rock, . . .

Cold boiled rock fish, .

Cold rock fish, souced, .

Boiled herrings,

Potted herrings, . .

Herring fried, . .

Fresh herrings, . . .

Baked herrings, . .

Croquettes of fish,

A nice way of serving
up any kind of cold
fish with stale bread, .

Fish fritters, ....

Cakes or balls made
from cold cod fish,

Salted cod fish, . . .

A nice dish from frag-
ments of cold fish,

Fried oysters, . . .

Pickled oysters, No. 1,
" " No. 2,

Oyster omelet, No. 1,

No. 2,

" " No. 3,

(27)



63
64
65
66
66
67
68
68
69
69
70
71
72
73
73
74
75
75
76
77



78
79

79
80

81
82
83
84
5
86
86



28



CONTENTS.



Scalloped oysters, . ,

Stewed oysters with
cream, .

Plain oyster patties,

Oyster pie, ....

Terrapins,

Lobster salad,

To make a nice relish
out of fragments of
cold lobster or crab,



87

88
88
90
91
92



93



MEATS, POULTRY, GAME,
ETC.

Meats, 95

Boiled meats, ... 96
Beef. Roast beef, ribs,

or sirloin, .... 97
Baked beef, and York-
shire pudding, . . 99
Beef, a-la-mode, No. 1, 100
" " No. 2, 101
Boiled corned beef,

No. 1 102

Corned beef, No. 2, . 103

Roasted beef's tongu&, 104

Beef's heart, stuffed, . 104

Beef, like game, . . 105

Italian beefsteak, . . 106

Stewed beefsteaks, . 106

Beefsteak with oysters, 107

Beefsteak with potatoes, 108
Fried beefsteak with

wine, 109

Beefsteak fried, . . 109
French stew, No. 1, . 110
" " No. 2, . Ill
Beefsteak with cucum-
bers, 112

Beef's kidney, fried, . 112
Nice patties from under-
done beef, .... 113
Under-done beef served

as steaks, .... 114

Broiled beef's heart, . 115

Hashes, ... . 115



Beef hashed, a la Fran-
9aise, 117

Cold beef with pota-
toes, 118

A dish from cold beef
and mashed potatoes, 119

Minced beef, .... 120

Cold beef or mutton
with poached eggs, 120

Economical stew, . . 121

Lunch from cold roast
beef, 122

"Rissoles" of cold beef,
mutton, or veal, . . 123

A nice dish from cold
beef, with mashed
potatoes, .... 123

Method of dressing cold
sirloin of beef, . . 124

Cold potatoes and beef, 125

Cold beef, mutton, or
veal, recooked, . . 126

Turnovers of cold meat, 126

"Toad in the hole"
from cold meat, . . 127

Beef baked in forms, . 128

A fricassee from frag-
ments of cold beef, 128

A nice breakfast, lunch-
eon, or supper relish,
from potted cold
beef, 129

Pie made of cold roast
beef, 130

Cold beef hashed with
vinegar, .... 131

Beef cakes, .... 132

The only " cold shoul-
der" which can be
shown to a friend
without offence, . . 132

Mutton cutlets with
Portugese sauce, . 134

Mutton chop, . . . 135

Mutton chops with
lemon, 136



CONTENTS.



29



Irish stew, .... 136
Curried boiled mutton, 137
A very nice dish of cold
lamb and cucumbers,
or spinach, . . . 138
A nice hash of mutton, 139
To dress cold mutton

or veal, .... 139
Mutton hashed in the

style of venison, . 140
Cold breast of mutton

or veal, .... 141
Directions for selecting

veal, 141

Method of re-dressing
cold roast beef, mut-
ton, or lamb, . . . 142
A very nice dish of
mutton and mashed
pototoes, .... 143
Cold mutton re-cooked

with wine, .... 143
Very nice sausage balls

from cold mutton, . 144
Mutton pie with potato

crust, 145

Boiled leg of lamb, . 146
Cutlets of cold roast

lamb or mutton, . 147
Cold mutton minced, . 148
Lamb stewed with

onions, 148

A nice ragout from cold

lamb, 149

Breast of veal stewed

white, 150

A breast of veal in

hodge-podge, . . . 151
Roast veal, .... 152
Baked fillet of veal, . 153
Fried veal with toma-
toes, 154

Fillet of veal a-la-rnode, 155
Spiced veal, .... 156
Veal pot pie, . . . 156
Scotch kidney-collops, 157



Minced veal, .... 158

French stew of veal, . 159
Calf's head stewed with

oyster sauce, . . . 160
Mock turtle, of calf's

head, 162

Sweet-bread fried, . . 163
Fried sweet-breads, . 163
Boiled sweet-breads. . 164
To fricassee sweet-
breads, 165

Roasted sweet-breads, 165

Sweet-bread pie, . . 166

Stewed sweet-breads, . 167

Sweet-bread cutlets, . 168

Calves' brains fried, . 169

Calf's liver broiled, . 169

Pie of cold roast veal, 170
Pie of cold veal and

ham, 171

To cook cold slices of

veal 172

Potato sausage, . . . 173

Veal sausage, . . . 174
A nice ragout of cold

veal, 174

Pie or cold veal, . . 175

Broiled chickens, . . 176

Fried chickens, . . 177

Chicken pot pie, . . 177

Cold roast fowls fried, 179
A delicate dish from

cold fowl or veal, . 179
Patties from cold turkey

or chickens, . . . 180
Fricassee from cold

boiled chickens, . . 181

Broiled cold chicken, 182
Very nice scallops from

cold chicken, . . . 183
An excellent hash from

cold poultry, . . . 183
Entree of cold chicken,

turkey, or veal, . . 184
Ragout of livers of

poultry, game etc., . 184



30



CONTENTS.



To roast a turkey with

oysters, 185

Turkey hashed, . . 18(5

Roast duck, .... 187

Roast goose, . . . 188
Cold ducks stewed with

red cabbage, . . . 189
Cold duck stewed with

peas, 190

Hashed cold duck, . 191

Giblet pie, . . . 191
Giblet pie another

way, 193

English giblet pie, . . 193

Broiled pigeons, . . 195

Imitation boned turkey, 196
Croquettes of cold

chicken, .... 196

Croquettes of fowls, . 198
Partridges stewed,

broiled, or roasted, . 199
Roasted reed birds, . 200
Rabbit a-la-fran9aise, . 201
Fricasseed rabbits, . 202
White fricassee of rab-
bits, 203

Rabbit pot pie, . . 204

Smothered rabbit, . . 205
Best way of cooking

venison, .... 206

Venison steaks, . . . 207

Hash of cold venison, 207

A hash of cold venison, 208
A nice pie from cold

venison, .... 209
A nice stew from cold

venison, .... 210

Roast pig, 211

Roast pork, .... 212

Pork steaks, .... 213

Scrapple, No. 1, . . 214

" No. 2, ... 215

Minced pork cutlets, . 216

Sausage meat, . . . 217

Pigs' feet, .... 218

Soused feet, .... 218



Hog's-head cheese, . 219

How to cook a ham, . 220

Boiled ham, . . . 221

Glazed ham, . . . 222
Mode of re-dressing cold

roast pig, .... 222
A very nice entree from

cold roast pig, . . 223
Breakfast dish from

cold bacon, . . . 224
Steaks from cold roast

pork, 225

Cutlets from cold roast

pork, 226

A breakfast dish from

cold roast pork, . . 226
A pie of cold roast meat

and apples, . . . 227

Potato kale, .... 227

Potato loaves, . . . 228

Boiled potatoes, . . 229

Fried potatoes, . . 230

Potato salad, . . . 230
Potatoes a-la-maitre

d'hotel, .... 231
Cold potatoes with

spinach or cabbage, 232
To improve potatoes of

bad quality, . . * 233
Old potatoes to look

like young ones, . . 234

Spinach, No. 1, ... 235

' No. 2, ... 235

Baked tomatoes, . . 236

Tomato fricandeau, . 237

Tomato mustard, . . 237

Stewed tomatoes, . . 239

Baked tomatoes, . . 240
Tomatoes with cream

gravy, 240

Celery sauce, . . . 241

Celery dressed as slaw, 242

Celery stew'd with lamb 242

Boiled dried beans, . 243

Green peas, .... 244

Carrots a-la-fran9aise, 245



CONTENTS.



31



Carrots with flavor, and

carrots without, . . 246

Egg plant, . . . 247

Browned egg plant, . 248

Mock oysters, . . . 248

Mock oyster fritters, . 249

Corn oysters, . . . 249

Asparagus, .... 250

Succotash, .... 250

Cold slaw, .... 251

Hot slaw, .... 252
The rhubarb leaf as a

green vegetable, . . 252
Endive may be cooked

as a dinner vegetable, 254
Pea tops used as an or-
dinary vegetable, . 255
A very nice and novel
dish where water-
cresses are plentiful, 256

PIES, PUDDINGS, DESSERT.

Puff paste 257

Pastry, 258

Rhubarb pie, or tart, . 259
To prepare apples for

pies 260

Apple tart with quince, 261
Apple pot pie, . . . 262
A nice way to serve the
remains of an apple

pie,

Peach pot pie, .
Paste for ' dumplings
without "shorten-
ing,"

Cheap crust for dump-
lings,

Dumplings made with.

apples, 265

Apple dumplings, No. 1, 266
" " No. 2, 267
Dumplings without

paste, 267

Ri3h plum pudding, . 267



262
263



264
264



A delicious plum pud-
ding without eggs, . 270
An excellent substitute
for plum pudding at
small expense, . . 271
A nice way of warming
and serving cold
plum pudding, . . 271
To serve cold rice pud-
ding, 272

An excellent pudding
of pieces of stale
bread, etc., , . . 273
French bread pudding, 274
Bread pudding, . . 274
A very nice pudding,
made from stale

muffins, 275

A pudding from frag-
ments of bread, . . 276
To snnd boiled rice to
the table in the finest
condition, .... 277
Glazed rice, .... 277
Rice balls, .... 278
Ground rice puddings, 279
A very nice and cheap

dish, 280

Portuguese sweet rice, 281
Boiled rice pudding, . 282
Rice puddingwith fruit, 283
Rice fritters, No. 1, . 283
" " No. 2, . 284
Paradise Pudding, . . 285
Apple pudding, . . 286
Swiss apple pudding, . 287
Guernsey pudding, . 2bS
Bread and apples Rus-
sian fashion, . . . 289
French compote of ap-
ples, 289

Apple miroton, . . . 290
Apples buttered, . . 291
Apples with custard, . 292
Apple Charlotte, . . 292
Bakewell pudding, . . 293



32



CONTENTS.



Potato pudding, . . . 294
Arrow-root pudding,

No. 1, 294

No. 2 295

Buttermilk pudding, . 296
Scotch pudding, . . . 296
Cheshire pudding, . 297
Cocoanut pudding, . . 297
Baked cocoanut pud-
ding, 298

Cocoanut pudding, . . 299
Cocoanut balls, . . 300
Corn pudding, No. 1, . 300
" " No. 2, . 300
Indian pudding, No. 1, 301
" " No. 2, 302
Pumpkin pudding . 302
Fruit pudding, . . . 303
Peach charlotte, . . 304
Lemon pudding, . . 305
German pudding, . . 306
Jam rolled pudding, . 306
Boiled batter pudding, 307
Black-cap pudding, . 309
A pudding for a prince, 309
College pudding, . . 310
Railway pudding, . . 311
English molasses pud-
ding, 312

Victoria's pudding, . 313
An excellent family
pudding of cold pota-
toes, with eggs, etc., 314
A savory or sweet drip-
pine pudding, . . 314
Pudding of calf's feet, 315
Tapioca pudding, . . 316
Soda pudding, . . . 317
Amsterdam pudding, . 317
Diplomatic pudding, . 319
A very good old-fash-
ioned boiled custard, 320
Custard with rice, . . 322
To ornament custards, 322
Burnt cream, . . . 323
Cup custards, . . . 323



Snow balls, ....

Apple cream, . . .

Orange cream. .

Frothed orange cream,

Orange cream for pud-
ding,

Lemon cream, .

Chocolate cream,

Mock cream,

Another way to make
mock cream,

Whipped cream,

Milanese cream,

Floating island, .

Cream trifle,

Blancmange, a-la-fran-
9aise,

Blanc mange,

Blanc mange, Dutch, .

Lemon sponge, .



324

324
325
326

327
327
328
329

329
330
330
331
332



833
334
335
336



CAKE?, BREAKFAST ROLLS,
AND TEA CAKES,

Jersey waffles, . . . 337

Rice waffles, . . . 337

Waffles 338

Quick waffles, . . . 339

Waffles without yeast, 340

Wafers, 341

Muffins, No. 1, ... 341

" No. 2, ... 342

Tottenham muffins, . 342

Water muffins, ^ . . 343

Sally Lunn. with sugar, 343

Sally Lunn No. 1, . . 344

" " No 2, . 345

" " No. 3, . . 345

Rice batter cakes, . 346

Crumpets, or flannel

cakes, 346

Griddle cakes, ... 348
Flannel cakes, . . . 348
Wharton flannel cakes, 348
Buckwheat cakes with-
out yeast, .... 349



CONTENTS.



33



Bread cakes, ....
Five minute buckwheat

cakes,

Rye batter cakes, . .
Rye cakes, ....
Breakfast cakes, . .
Breakfast rolls, . . .
English breakfast rolls,
New York breakfast

rolls.

Potato rolls, . . .
Bread nuts, or pulled

bread,

Buttermilk shortcakes,
Maryland biscuits,
Milk biscuits, . . .
Cracknels, ....
English buttermilk

cakes,

Cream crackers,

Tea biscuits, ....

Pone, No. 1, ...

" No. 2, . . . .
Indian pone, No. 1,

" " No. 2,

" " No. 3, .
Corn griddle cakes,



Indian-and-wheat bat-

I'M ( ' i i rv <"* "~ . .

Indian slappers.
Indian meal breakfast

cakes,

Corn cakes, ....
Corn bread, No. 1, .

" " No. 2, .
Wheat - and - Indian

bread,

Indian bread, . . .
Hoe cake, ....
Johnny cake, . .
Indian muffins, .
Small pound cake,
Molasses pound cake,
Soda biscuits, .
Indian pound cake,
Lady cake, . . , .



350

350
351
351
352
353
354

354
355

356
356
357
358
359

360
360
361
361
362
362
363
363
364

365
365

366

367
368
3G8

369
369
370
371
371
371
372
373
373
374



Composition cake, . . 375

Sponge cake, . . . 376

Cheap sponge cake, . 377

Washington cake, . 378

Emperor's cake, . . 379

('ream cake, . . . 379

Oswego cakes, . . . 380

Temperance cake, . . 381

Federal cake, . . . 382

Albany cake, . . . 382

French cake, .... 383

German caKe, . . . 384

Scotch cake, .... 385

Parrish cake, . . . 386

Buzby cake, .... 387

Cocoanut cake, . . 387

Silver cake, .... 388

Gold cake, .... 388

Family cake, .... 389

Cup cake, .... 389

Cup cake another way, 389

Macaroons, .... 390
Very fine cocoanut

macaroons, .... 391

Common gingerbread, 392

Soft ginger cake, . . 392

Sugar cake, .... 393

Sugar cakes, . . . 394

Naples biscuits, . . . 394

Traveller's biscuit, . 395

Wine biscuits, . . . 396

Cinnamon biscuits, . 396

Lunch biscuits, . . . 397

Doughnuts 397

Christmas jumbles, . 398

Dutch loaf, .... 398
Stollen. A famous

German cake, . . 399

Luncheon cake, . . 400

Spanish buns, . . . 401

Scotch spiced buns, . 402

Poor man's pound cake, 403

Railroad cake, . . . 404

Crullers, 405

Wonders, .... 405

Jenny Lind cake, . . 406,



CONTENTS.



Commbn plum cake, . 406

Loaf cake, .... 407

PRESERVES, JELLIES, ETC.

Currant jelly, No. 1, . 408

" " No. 2, . 408

Orange jelly, .... 409
Grapes preserved iu

vinegar, .... 410

Calves' feet for jellies, 410

Arrowroot jelly, . . 411

Preserved pears, . . 412

Preserved green gages, 412

Peach marmalade, . . 413

Raspberry jam, . . 414

Pine-apple marmalade, 414

Brandy peaches, . . 415

Apricots in brandy, . 41(5

Preserved peaches, . 417

Strawberry jelly, . . 418

Raspberry jelly, . . . 419

Punch jelly, ... 420

Calf's feet jelly, . . 420

Jelly with gelatine, . 422

.Apple jelly, , . . , 422

Marmalade jell}*, . . 423
To preserve whole or

half quinces, . . , 424
TO keep oranges or

lemons for pastry, . 425

To preserve pears, . . 42(i

To preserve a melon, . 427

To preserve Nectarines, 428

PICKLES, SAUCES, ETC.

Piccalilli, or Indian

pickle, 429

Pickled onions, . . . 430

Pickled red cabbage, . 431

Chow chow, .... 431

Pickled tomatoes, . . 432

Tomato catsup, No. 1, 433

" " No. 2, 434

Pepper sauce ? . . . 435



Horseradish sauce,

" " No. 1,
" " No. 2,

Vegetable sauce, No. 1,
" " No. 2,

Potato sauce, . . .

Tomato sauce, . . .

Onion sauce, . . .

Mint sauce, ....

Cranberry sauce, . .

Apple sauce, ....

Dried apple sauce, .

Dried peach sauce, .

Wine sauce, . . .

White sauce for fish, .

Liver sauce, . . .

Pickled cherries, . .

Mangoes, ....

To pickle cauliflowers,

To pickle tomatoes, .

Pickled beats, . . .

To pickle lemons, . .

Cucumbers, ....

To pickle gherkins, .



MISCELLANEOUS.

Cranberry water, . .
To make gruel, , . .
Balm tea, . . , .
Apple water, ....
Barley water, . , ,
Beef tea, .....
Slippery-elm tea, . .
Veal tea, .....
Irish moss or carrigan,
Isinglass blancmange,
Barley gruel, . , .
Acorn coffee, . . .
Ale posset, ....
Bread pudding for

infants, ....
Celery dressed as slaw,
Economical use of nut-



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