one stick of cinnamon bark, a few cloves, red pepper to taste.

SPICED GRAPES.

Seven pounds grapes, one pint vinegar, three and one-half pounds sugar
(or more if you like), one-half ounce ground cloves, one-half ounce
ground cinnamon. Slip the pulp out of the skins, scald it, then pass
through a sieve to seed. Then put the juice and skins and all the
seasoning together and boil fifteen minutes.

SWEET PICKLE BEETS.

Boil the beets till they can be pierced with a fork; put into cold
water, slip off the skins and slice. Boil one quart of vinegar, two cups
brown sugar, add sliced beets, a little salt and pepper, boil five or
ten minutes, place in cans and close tightly.

UNCOOKED SWEET PICKLES (300).

As pickles are often put up in very warm weather, this recipe will be
found especially simple and easy to carry out.

One gallon cider vinegar, one cup granulated sugar, one-third cup salt,
one cup freshly grated horseradish (or two five-cent glasses), one-half
cup ground mustard, one-third ounce saccharine, two tablespoonfuls mixed
spices in each quart jar. Be sure to get in a few red peppers and
cloves. Put pickles in jars and fill with above mixture, cold.

Preserves and Jellies

BLACKBERRY JAM.

Press the berries through a colander, add one pound brown sugar to a
pint of juice. Let it boil slowly more than half a day.

CHERRY PRESERVES.

Wash the cherries, pick and stone them, then weigh, taking the same
amount of sugar as cherries. Let them stand one hour, put on fire and
let them boil through thoroughly. Pour on a flat platter and let them
stand in the sun until they thicken.

CRAB-APPLE JELLY.

Wash apples, remove blossom and stem ends, put them whole into a
porcelain-lined preserving kettle, add cold water to nearly cover
apples, cover and cook slowly until soft. Mash and drain through
cheese-cloth or coarse sieve. It makes the jelly cloudy to squeeze the
apples. Now allow juice to drip through a jelly bag or through two
thicknesses of cheese-cloth, boil twenty minutes and add equal quantity
of sugar, boil five minutes, skim and turn in glasses. Let the glasses
stand in a sunny window twenty-four hours. A sprig of rose geranium
dropped in syrup while it is boiling the last time will give the jelly a
delicious and unusual flavor.

CURRANT AND RASPBERRY PRESERVES.

Pick over six pounds of currants, wash and drain, put into a preserving
kettle a few at a time and mash, cook an hour and strain through double
thickness of cheese-cloth. Then return to kettle, add six pounds of
sugar, bring to boiling point and cook slowly twenty minutes. Bring
syrup to boil again, add one quart of raspberries, skim out raspberries,
put in jar, and repeat until raspberries are used. Fill jars with syrup,
and screw on tops.

GRAPE JELLY.

Wild grapes make the best jelly, though the other kind are more
frequently used. Pick them over, wash and remove stems, put into kettle,
heat to boiling point, mash and boil thirty minutes, strain through
coarse strainer, then allow juice to drip through a double thickness of
cheese-cloth. Measure and boil for five minutes, add equal quantity of
heated sugar, boil three minutes, skim and pour into glasses. Stand in
sunny window twenty-four hours, cover and keep in cool, dry place.

MARMALADE.

One grapefruit, one orange, one lemon; shave these fine, add five times
as much water, let stand over night, then boil ten minutes; let stand
until next morning. Add the same quantity of sugar as fruit. Cook until
it jellies, and put in glasses.

PLUM COMPOTE.

For this delicious sweet, take six pounds pitted plums (Damson), six
pounds granulated sugar, one pound seeded raisins, four large oranges
chopped, one pound shelled English walnuts or pecans. Boil to
consistency of jelly: Nuts are added just before taking off fire. Roll
oranges before removing the rind. Put oranges and juice, also sugar, on
the plums and let stand over night. Stir often.

RED RASPBERRY JAM.

One-third red currants, two-thirds raspberries, three-fourths pound
sugar to a pound of fruit. Boil until done.

CANDIES

     "Yet to my raised imagination, divested of its homelier qualities,
     it appeared a glorified candy."--Lamb.

BUTTER SCOTCH.

Two cups sugar, two tablespoonfuls water, butter size of egg. Boil
without stirring until it hardens on a spoon; pour out on buttered
plates to cool.

CHOCOLATE FUDGE.

Two cups sugar, one-fourth cake Baker's bitter chocolate, one cup milk,
butter size of an egg, vanilla to flavor. Scrape chocolate, add sugar,
milk and butter. Boil until a ball can be formed with fingers in a
little cold water. Beat in vanilla, beat until quite stiff. Put in
buttered platter. A cup of chopped nuts may be added, if desired.

COCOANUT FUDGE.

Two cups sugar, one cup milk, one box desiccated cocoanut, small lump
butter. Cook sugar, milk and butter fifteen minutes, take off the fire,
and beat with a spoon. When partly creamed, add cocoanut and one
teaspoonful vanilla. Stir well, pour into buttered pan and cut in
squares.

CREAM FUDGE.

Two cups sugar, one cup milk, small lump butter. Cook fifteen minutes,
set pan in a cool place, and when about half cooled beat with a spoon.
Pour when creamy into buttered pan and cut when still warm into squares.
Vanilla or any other flavoring improves this fudge.

FONDANT.

Two cups sugar, nine tablespoonfuls water; when it begins to boil, put
in one-fourth teaspoonful cream of tartar; do not stir after it begins
to boil: In four minutes try by dropping in water; if it balls, take off
the stove and let it cool until it wrinkles on top when moved; then stir
until you can mold it with the hand. Put in flavor and coloring after
you mold it. This will make any kind of candy by using nuts and flavors
of different kinds. Lay on greased paper.

FUDGE.

One and one-half pound granulated sugar (equal to three cups), one cup
cream, one-half teaspoonful salt; put in saucepan and boil. Nuts, three
squares bitter chocolate (Baker's). One heaping tablespoonful butter,
one teaspoonful flavoring; cut up cup marshmallows in little squares.

ICE CREAM CANDY.

One pound granulated sugar, one pound pulverized sugar, one cup water,
two tablespoonfuls white vinegar, one teaspoonful glycerine. Put all in
saucepan; when it begins to boil, quit stirring, put in flavoring, then
one-half teaspoonful cream of tartar. After it stops boiling, cool off a
little, then pull, lay out on marble slab, cut in squares.

MAPLE CREAM FUDGE.

One and three-fourths cup sugar, three-fourths cup milk, one-third cup
maple syrup, butter size of an egg. Mix all ingredients together in an
enameled saucepan, boil about ten minutes, beat until almost stiff and
pour into buttered platter, mark into squares while warm. Cocoanut or
chopped nuts, added while beating, makes a variety.

MEXICAN CANDY.

Two cups brown sugar, one cup granulated sugar, three-fourths
teaspoonful cream of tartar, one tablespoonful butter, one teaspoonful
vanilla, one-half pound pecans cut in coarse pieces. Boil to a soft
state, add butter and vanilla.

MOLASSES CANDY.

One cup molasses, one cup sugar, one tablespoonful vinegar, small lump
butter; cook until it hardens in water; pour out, and when cool pull
until a light yellow.

PEANUT BUTTER FUDGE.

Two heaping tablespoonfuls of peanut butter, scant teaspoonful of salt,
two cups sugar, one cup milk. Put sugar and milk in saucepan, stir them,
add the peanut butter and salt. Stir occasionally while cooking. Should
be cooked slowly until a soft ball can be formed if dropped into cup of
cold water. Beat vigorously until it begins to stiffen, then pour in
butter platter. This makes a delicious, creamy candy, if beaten enough.

PEANUT CANDY.

Two cups brown sugar, one tablespoonful molasses, one teaspoonful
vinegar, lump butter. Cook until it hardens in water, and pour over
peanuts placed in buttered pans.

PEANUT TAFFY.

Two cups granulated sugar put into a hot spider over a good fire and
stirred constantly until entirely dissolved. Use no water. First the
sugar will become lumpy, and it will not seem possible that it will
become liquid, but patience and constant stirring will produce the
desired result. When melted about like molasses, add one cup chopped
peanuts and pour quickly into a greased platter. It requires experience
to gain best results.

PRALINE.

Three cups brown sugar, one cup water, one cup cream, one cup nuts cut
fine, one teaspoonful vanilla. Boil sugar and water until it forms a
soft ball, add cream and boil until it forms a soft ball, stirring
constantly after adding cream. When cooked enough, beat in the nuts and
drop on a greased pan.

SEA FOAM.

Two cups brown sugar, one-half cup water. Boil until it forms a soft
ball; add one-half cup nuts cut fine and a little vanilla. Beat until it
creams up; drop on greased pan or paper.

TAFFY.

Two cups granulated sugar, one cup water, one tablespoonful water, one
tablespoonful vinegar, butter size of a walnut, and a pinch of salt.
Boil without stirring till it forms a ball when dropped into cold water.
Flavor with vanilla when almost pulled.

WHITE PULLED CANDY.

Two cups sugar, one cup water, one tablespoonful vinegar, one
teaspoonful butter. Cook until it hardens in water, pour out, and when
cool pull until white.

MISCELLANEOUS

BAKED CHEESE.

Three eggs, one cup bread crumbs, one pint milk (or little over),
one-half cup grated cheese, lump of butter size of walnut, pepper and
salt to taste. Soak the bread crumbs in the milk fifteen or twenty
minutes. Then stir with that the beaten eggs, butter, etc. Put into a
buttered baking dish and bake about thirty minutes.

BAKING POWDER.

One pound cream of tartar, one-half pound bicarbonate of soda, one-half
pound flour. Sift the soda and flour together several times, then mix in
cream of tartar and sift again. Put in glass jar and keep dry.

BANANA FRITTERS.

Prepare batter as for plain fritters. Into this dip the quartered
bananas and fry as you would doughnuts. Serve warm with the following
sauce: Boil three-fourths pint sweet milk, beat the yolk of one egg and
a level teaspoonful flour with sugar enough to make the sauce very
sweet. When the milk boils, stir this into it and let it cool. Flavor to
taste.

CHEESE STRAWS.

One-half pound of cheese grated, two tablespoonfuls flour and the yolk
of two eggs. Season with salt and pepper. Mix thoroughly and roll in a
thin sheet. Cut into tiny rings and strips. Bake, being careful not to
burn, as they bake quickly. When ready to serve place three sticks in
two rings.

CHESTNUTS.

Cover one quart chestnuts with stock. Add two tablespoonfuls sugar and a
pinch of salt, cook until tender. Don't stir. Chestnuts should be
quartered.

GELATINE.

One-half box of Cox's gelatine, enough cold water to cover it, let stand
a moment, then add a pint or little more of boiling water, two cups
sugar, flavoring to taste, turn in mold. Make custard of a pint of milk,
three yolks, three tablespoonfuls sugar. When cool, add vanilla and stir
in lightly, stiffly beaten whites of eggs.

JELLY.

One package gelatine, one pint cold water, let stand two hours, then
pour over it one quart boiling water, one and one-half pound sugar, one
pint wine, juice of three lemons; strain it twice through a canton
flannel bag. Instead of wine use juice of four lemons, gratings of two.

MINCE MEAT.

Mix together one cup sugar, one cup chopped apple, one-half cup raisins
seeded and chopped, one-half cup currants, one-fourth cup butter, one
tablespoonful molasses, one tablespoonful boiled cider, one teaspoonful
cinnamon, one-half teaspoonful cloves, one-half grated nutmeg, one
saltspoonful mace and one teaspoonful salt. Add enough stock, in which
meat has been cooked, to moisten; heat slowly to boiling point and let
simmer an hour; then add one cup of chopped meat and two tablespoonfuls
Barberry jelly. Cook fifteen minutes. If Barberry jelly is not to be
obtained, use some other kind.

OATMEAL GRUEL FOR BABIES.

Boil for three hours or more two tablespoonfuls of oatmeal in one quart
of water. Reduce liquid to one pint and strain. The long boiling is
necessary to break down the cell walls and to make the gruel easy of
digestion by the delicate stomach.

TOMATO SAUCE.

Put a tablespoonful butter and one of flour in a saucepan; mix until
smooth, add one-half pint strained tomatoes, a bay leaf, one-fourth
teaspoonful celery seed. Stir constantly until boiling; add one-half
teaspoonful salt, one-quarter teaspoonful paprika. Strain and use.

WELSH RAREBIT.

One-fourth pound grated cheese, one-fourth cup cream or milk, one-half
teaspoonful mustard, one-half teaspoonful salt, a little cayenne pepper,
one egg, one teaspoonful butter, dry toast. Put cheese and milk or cream
in double boiler, mix mustard, salt and cayenne; add egg and beat well.
When cheese is melted, stir in mixture of dry ingredients and the egg,
then the butter, and cook until it thickens. Stir constantly. Pour it
over toast. Moderate heat and constant stirring, two important points.

YORKSHIRE PUDDING.

Beat the yolks of three eggs until light colored and thick; add one-half
teaspoonful salt and one pint of milk. Add the mixture slowly to
two-thirds cup flour, stir until smooth, then cut and fold in the white
of eggs which have been beaten until stiff and dry. Bake in hot,
well-greased gem pans forty-five minutes. Baste with drippings.

HELPFUL HINTS

Dredge your cake tins with flour and your cake will not stick to the
pan.

Wooden spoons are the best to use when making cakes.

A little butter added to cake frosting greatly improves it.

Moisten grease spots with cold water and soda before scrubbing, as it
lightens the task.

To polish hardwood floors, use equal parts of vinegar, turpentine and
olive oil, thoroughly mixed: Rub in and polish with soft cloth.

To remove mildew stains, cover spots with lemon juice and salt and let
dry in the sun.

Place a piece of wax paper over a knife when cutting butter.

If raisins and currants are rolled in flour before putting in a cake,
they will not sink to the bottom.

When cutting fresh bread, have the knife very hot.

Put a pinch of salt in the whites of eggs to make them whip better.

Stains on knives, however obstinate, will disappear if rubbed with a
piece of raw potato.

Put a slice of potato in the deep fat when frying doughnuts.

If potatoes are pared and laid in cold water just before boiling, they
will be much whiter.

Rice will absorb three times its measure of water and a large quantity
of milk or stock.

One ounce of butter equals two level tablespoonfuls.

One ounce of flour equals four tablespoonfuls.

Allow two level teaspoonfuls of baking powder to each cup of flour when
no eggs are used.

A USEFUL TABLE.

Three teaspoonfuls equal one tablespoonful.

Four tablespoonfuls equal a quarter cup.

One cup of butter or sugar equals one-half pound.

Two cups of flour equals one-half pound.

One rounded tablespoonful of butter, one ounce.

One quart sifted pastry flour equals one pound.

One pint of granulated sugar equals one pound.

One pint of butter equals one pound.

One pint of ordinary liquid, one pound.

PROPORTIONS.

One teaspoonful baking powder to one cup flour.

One teaspoonful cream of tartar and one-half teaspoonful soda to two
cups flour.

A little over an ounce of gelatine to a quart of liquid.

MILK.

Sour milk is used to raise doughs and batters, by adding to one pint
solidly sour milk one teaspoonful soda. Mixtures which contain molasses
require more soda.

BEVERAGES

     "I drink to the general joy of the whole table."

CHOCOLATE.

Use one and one-half squares of bitter chocolate, one-fourth cup sugar,
three cups milk, one cup boiling water and a few grains of salt. Scald
the milk. Melt the chocolate in small saucepan, place over hot water,
add sugar, salt, and gradually the boiling water. When smooth, place on
the fire and boil for one minute; add to scalded milk, mill, and serve
in chocolate cups with whipped cream. One and one-half ounces of vanilla
chocolate may be substituted for the bitter; as it is sweetened, less
sugar is needed.

CHOCOLATE.

German chocolate, three sticks in a boiler; let melt. Add one pint hot
milk, let boil, then stir it for five minutes. Serve with whipped cream
on top. Melt in double boiler.

COCOA.

One and one-half tablespoonfuls prepared cocoa, two tablespoonfuls
sugar, two cups boiling water, two cups milk, and very little salt.
Scald milk. Mix cocoa, sugar and salt, dilute with one-half cup boiling
water to make smooth paste, add remaining water, and boil one minute;
turn into scalded milk and beat two minutes with Dover egg beater until
frothy.

COFFEE.

Use one tablespoonful of coffee to a cup, and one for the pot. Moisten
with cold water and mix well with the white of egg. Make with boiling
water and boil five minutes. Then let it stand in a hot place ten
minutes. Do not simmer--merely keep hot.

COFFEE.

One cup ground coffee, seven cups cold water, one-fourth an egg. Scald
granite-ware pot, dilute the egg with one-half cup of the cold water,
stir into the coffee and mix thoroughly. Add the rest of the water and
bring to a boil slowly. Remove to back of stove, add one tablespoonful
of cold water, and allow it to stand a few minutes.

COMMITTEE JULEP.

Five lemons, two oranges, two cups water, one bunch fresh mint, three
bottles ginger ale, one and one-half cup sugar; ice. Squeeze the juice
from lemons and oranges, add leaves from mint, sugar and water. Let
stand thirty minutes, add a large piece of ice and ginger ale. Serve in
small glasses.

GRAPE JUICE.

Many people are not aware of the excellent qualities of this delightful
and refreshing beverage. It is soothing to the nerves and aids the
appetite. When prepared according to the recipe given below it makes a
delicious and wholesome drink for persons in robust health, and in
addition to this will prove beneficial to those of frail constitutions.

Stem grapes and put them into a kettle with enough water to show. Heat
slowly, until grapes are soft enough to mash. Put them in a cheese-cloth
bag, and when cool enough, press till every drop of juice is extracted.
To two quarts of juice add one cup of sugar; heat and stir until sugar
is thoroughly dissolved. Bottle, cork and seal. When serving this drink,
dilute with water according to taste.

TEA.

Scald an earthen or china teapot. Use a teaspoonful of tea for each
person and one for the pot. Put into the pot and pour in freshly boiled
water, a cupful to each spoonful of tea. _Never boil tea_, but let it
stand in a warm place a few minutes before serving. Serve with or
without milk and sugar.

Tea and coffee, like all stimulants, should be used only in moderation.
The use of either by children or dyspeptics is not to be recommended.
Pure water is the best drink ordinarily for everybody. Most people
prefer cold water, as it is not so insipid as boiled, but a cup of hot
water taken in the morning on arising and one at night just before
retiring will prove of benefit to sufferers from dyspepsia or
indigestion.

THE FIRELESS COOKER.

The idea of the fireless cooker is an old one, bringing things to a
boil, placing into a box of hay and leaving for a few hours to
cook--that method has been used by housewives in some European nations
for a good many years.

The cooker is, of course, made upon the same principle as that almost
indispensable article, the refrigerator. Instead of retaining the cold
and keeping out the heat, the fireless cooker does the opposite by
keeping food which has been brought to a boiling point at a temperature
high enough to continue the process of cooking for many hours.

Every one has wrapped up ice in a newspaper or carpet to keep it from
melting. In making the fireless cooker the material used for packing
around the boiling food is paper, hay, wool or cork, because any one of
these things is a poor conductor of heat--that is, the heat can not go
through them easily. Though there are many makes of fireless cookers on
the market, a home-made one will serve the purpose just as well, and for
the convenience afforded requires a comparatively small amount of time
and material.

A HOME-MADE FIRELESS COOKER.

Materials required: A box or barrel, one pair of strong hinges, a hasp,
material for stuffing, one or more large pails, one or more small pails
or pans, muslin--1-1/2 yard or more, depending on size of box; a cooking
thermometer, heavy pasteboard, brown paper, tacks and screws.

The box selected may be an unpainted one, to be had from most any store
for a few pennies, but the boards should be heavy enough to put on
hinges and a hasp. It should be four or five inches larger than the
kettle it is to contain. The easiest stuffings to procure are hay,
excelsior, or paper; among others which should be covered to keep them
in place are wool, mineral wool, cork, sawdust and cotton. If hay is
used, it should be soft.

The best shape for the cooking utensil is a pail about the depth of its
own diameter; the sides should be straight and perpendicular to the
bottom, and the cover should fit securely in place. A smaller utensil
may be used inside the larger one; a pudding pan serves the purpose,
resting on the rim of the pail. Care should always be taken to have
covers that fit snugly on any pans that are used in the cooker. Aluminum
ware makes the best utensil, though enameled ware or agate ware may be
used. A six-quart pail with a pan to fit inside of it is a good size for
the ordinary family.

It is best to line the box and cover with a thickness of heavy paper or
several thicknesses of newspaper; asbestos sheeting may be used instead
of paper. Now pack in the box a firm layer of packing material about
four inches deep, not less; this must raise the cooking pail to within
three to five inches of top of box. Place utensil in middle of space on
this layer and pack around it closely until level with top of the
kettle. When it is removed a hole will be left just large enough for it
to slip into again.

A cushion should be made to cover the kettle. If more than one kettle is
used a cushion should be made for each. The cushion must be thick enough
to fill the box when the kettle is in place. Cut two pieces of muslin or
denim the sizes of top of box and join with a strip which is four or
five inches wide; fill with same material used in packing the box. There
should always be a slight pressure when the lid is closed.

The box is now ready for cooking. If the whole space is not firmly
filled after considerable use, more stuffing should be added. If a
covering is wanted for the stuffing, the simplest thing to use is a
sheet of very heavy paper, at least one inch larger than the top of box;
draw a circle in center of it the size of the pail. From center of
circle cut with sharp scissors to edge, to strike it at intervals of
about 1-1/2 inch. Fit paper over top of packing so that circle will come
just over nest for pail. Place pail in nest and it will crease the paper
down at exactly the right place.

Since it is very important for the food to be placed into the cooker
while it is still boiling, the box should be placed as near to the stove
as possible. Everything should be ready before the food is taken from
the fire; the cooker open and the cushion removed. The box must be kept
tightly closed from the time the food is put in until it is entirely
done. If it is necessary to open the box before appointed time, the
contents must be reheated to the boiling point before it is replaced.
Though the time necessary to cook the foods on the stove is very short,
they must be boiled until heated to the center. Thus the denser and
larger the food, the longer it will take to heat.

THE ADVANTAGES OF THE FIRELESS COOKER.

One of the advantages of the fireless cooker has been mentioned--the
small amount of cooking over a fire, which means a great saving of fuel
and attention. The housekeeper may put the food into the cooker and
forget about it until meal time comes, busying herself in the meantime
with other things, or perhaps leaving home. She knows that the food is
not being ruined by burning, and that it will come to the table with its
full flavor unimpaired.

The pails used in a fireless cooker are easier to clean than pans which
have had the food burned into them, and the kitchen is never made a
degree warmer by use of the cooker, which is certainly agreeable during
the hot summer weather, and even onions may be cooked without the odor
pervading the house.

Nearly all foods may be cooked in the fireless cooker except those which
have to be crisp or brown, though roast meat may be browned either
before placing in the cooker or when the process of cooking is nearly
finished. Cereals, one of the most wholesome foods known, are greatly
improved by use of the fireless cooker. The long cooking makes them more
digestible and gives them a flavor which they lack when cooked only
fifteen or twenty minutes.

Any person having a fair idea of the general principles of cooking will
need very little instruction for the successful use of the fireless
cooker. The following recipes do not pretend to cover the wide variety
of food possible to fireless cookery, but only give an idea in the
preparation of a few simple dishes that might be used for most any meal.

BEEF BROTH.

Wash one pound of lean beef from the shoulder or round. Chop the meat
fine and remove pieces of fat; put meat into a pint of cold water with
one-fourth teaspoon of salt and let it soak in a cold place for an hour.
Place meat in a small cooker pan set over a large cooker pail of hot
(but not boiling) water; heat the broth until it registers 165 degrees
Fahrenheit. Slip pails into cooker for half an hour. Strain through
coarse wire strainer, remove fat and serve at once in a heated cup. It
may be chilled or frozen to the consistency of mush.

ROLLED OATS.

Remove any husks or pieces from one cup of rolled oats. Put two and a
half cups of water, one teaspoon of salt and oats into a pan that fits
into a cooker pail. Boil until slightly thickened, stirring frequently;
put pan over a cooker pail of boiling water and put into a cooker for
from four to twelve hours. This is the ideal way to prepare rolled oats,
as it is almost impossible to cook it too long.

BOILED POTATOES.

Scrub potatoes with a small brush. Pare them and let them stand a while
in cold water. Cook them in a large amount of boiling salted water in a
cooker pail. When they have boiled one minute put them in the cooker for
from one and a half to three hours. New potatoes will not require so
long to cook as old.

BOILED FISH.

Put a three-pound fish or three pounds of small fish into four quarts of
boiling water to which four teaspoonfuls of salt have been added; set it
at once into a cooker for one hour.

POT ROAST.

Have the butcher bone and roll three pounds of beef rump; dredge it well
with salt, pepper and flour and brown it on all sides in a frying pan
with a little of the fat from the meat. Put the meat, three cups of
boiling water, one bay leaf, one small onion, salt and pepper, two small
carrots, two sprigs parsley, one-half teaspoon celery seed, a little
flour, one-half teaspoon Worcestershire sauce into a small cooker pail
and let it simmer thirty minutes; set in a large pail of boiling water
and put into a cooker for nine hours or more. Reheat it to boiling
point; strain; thicken the liquor for gravy.

RICE PUDDING.

Heat one quart of milk, one teaspoonful of butter, one-third cup of
rice, one-eighth teaspoon of grated nutmeg, one-eighth teaspoon of salt
and one-half cup of sugar in a pudding pan over a cooker pail of water.
When water boils remove pan and bring pudding also to a boil. When
boiling, replace pudding in large pan of boiling water, cover and put
into cooker for three or four hours. One-half cup of small unbroken
seeded raisins may be added to this recipe, and the pudding may be
browned in oven before serving, if desired.

STEWED CHICKEN.

Clean and cut up a chicken. Put it, with the giblets, in enough boiling
salted water to cover it--one teaspoonful of salt to each quart of
water. Let it boil for ten minutes and put it into a cooker for ten
hours or more. If not quite tender, bring it again to a boil and cook it
for six or eight hours, depending on its toughness. Skim off as much
fat from the liquor as possible, pour off some of the liquor to use as
soup or stock, and thicken the remainder with flour for gravy. A beaten
egg or two stirred into the gravy just before serving improves it. Add
pepper and salt to taste, and serve chicken on hot platter with gravy
poured around it.

SETTING THE TABLE.

A most important thing necessary to the enjoyment of life, and an actual
aid to digestion and the preservation of health, is that each person
should make up his or her mind to forget all but pleasant thoughts and
to put an absolute bar against the discussion of disagreeable subjects
while at the table. Then only can they appreciate the fact that the meal
has been carefully prepared and the table daintily set.

To cook an excellent meal and then serve it well makes the meal perfect.
First of all the table linen should be immaculate. The more inexpensive
linens are as attractive as the handsomest damasks when absolutely
spotless and snowy white. For the lighter meals, breakfast and luncheon,
a center piece and doilies may be used instead of the table cloth. The
silver should be polished frequently and glasses wiped out carefully
before placing on the table. A small fern or low bowl filled with
short-stemmed flowers in the center of the table gives a dainty, cozy
air, while the more elaborate vases may be used on more formal
occasions. Four shaded candles on the table, when there are side lights
in the dining room, cast a soft and pleasing light, far more agreeable
to the eyes than the usual chandelier.

The placing of the silver must, of course, suit the character of the
meal. If the meal is simple, the service should be simple. A good
arrangement for an ordinary dinner is to place the fork and teaspoon at
left of space allowed for plate, the knife and butter knife at the
right, the napkin on right side and coffee spoon at the top, with water
glass at the right and butter plate at left of each place. Various
articles may be added, such as oyster fork, bouillon spoon, salad fork
and so forth.

FOOD FOR, AND SERVING THE SICK.

The utmost care should be taken in cooking food for the invalid, so that
all of the flavor and delicacy of each dish may be preserved. We take it
for granted that the food is the best that can be had, and that absolute
cleanliness is used in preparation. But, really, the important thing is
to make the tray as attractive and dainty as possible, or the food will
not be tempting, no matter how carefully prepared.

The tray should have a fresh, white cover each time it is carried to the
sick room, and thin china of a pretty pattern should be used. In the
summer time any garden flower, laid on the fresh napkin beside the
plate, lends a cheerful note of color to the tray. Always serve small
portions, as a large helping does not look appetizing to sick, tired
eyes, and be careful in serving liquids not to spill any on the tray
cloth or saucer.

It is those little things that sometimes disgust the invalid with what
is put before him. There is a tidy and an untidy way of serving most
dishes, too; for instance, in serving a poached egg, have it piping hot
and on the toast; not cold, part on the toast and part on the saucer,
with the yolk broken.

So each detail should be carried out, and you will find your care and
attention rewarded by the invalid's interest in the tray, with its
tinkling china and savory dishes.

Invalids should have graham bread, and must not be permitted to eat
bread less than twenty-four hours old. Toast is a very good thing for
most sick people, and should be browned very slowly in order that it may
be dried through. It is then partially digested. It is best eaten dry.

Broths and soups are much used; oyster soup may be given, as well as
gruel made of oatmeal or barley. Soups made of vegetables must be
strained and served according to the doctor's orders.

Scraped beef is very nutritious, and is served raw between slices of
bread and butter. Baked and broiled fish are nice, and generally
relished by sick people.

Soft boiled and scrambled eggs are quite safe to give, as a rule.

If potatoes are liked, have them baked. Other vegetables may be given,
but it is always best to consult the physician before serving things
about which one is doubtful. Food that will not be harmful in some cases
may be decidedly so in others. Generally, it is best to avoid fried and
warmed-over meats, and pork should not be served to the sick.

Avoid unripe or overripe fruit. In serving oranges, remove the tough
part and give only the juice. Baked and stewed apples are to be
recommended; sometimes baked custard, and rice or other puddings. If any
stewed berries are to be used, be sure to strain them.

Coffee is good to use moderately in malarial troubles, and tea, not very
strong, may be used sparingly when the heart is not affected. Milk, when
it agrees with the patient, may be given. Lemonade and lemon water ice
are very refreshing and will often be taken when other drinks do not
seem tempting.

DEFINITIONS OF SOME FOREIGN AND OTHER TERMS.

À la, au, aux. With or dressed in a certain style.

Allemande (à la). In German style.

Americaine (à la). In American style.

Asperges. Asparagus.

Au gratin. With browned crumbs.

Bannocks. Scotch cakes made of barley or oatmeal.

Basil. A pot herb.

Bay leaves. Leaves from a species of laurel.

Bearnaise (à la). In Swiss style.

Bèchamel (à la). With sauce made of chicken stock and milk or cream.

Beignet. Fritter.

Beurre noir. Black butter.

Biscuit glace. Small cakes of ice cream.

Bisque. A soup, generally made of shell fish; or an ice cream to which
is added finely chopped nuts.

Blanch (to). To whiten.

Boeuf braisé. Braised beef.

Boeuf à la jardiniere. Braised beef with vegetables.

Bouchées. Mouthful. Small patties.

Bouquet of herbs. A sprig each of thyme, savory, marjoram and parsley.

Bourgeoise (à la). In family style.

Café noir. Black coffee.

Chartreuse. A mould of aspic in which there are vegetables; something
concealed.

Chaud-froid. Literally, hot cold. A jellied sauce.

Chou-fleur. Cauliflower.

Chutney. A sweet pickle from East India.

Civet. A game stew.

Compotes. Fruits stewed in syrup and kept in their original shape.

Consommé de volaille. Chicken soup.

Créole (à la). With tomatoes.

Curry powder. A yellow powder containing tumeric.

De, d'. Of.

Écossaise (à l'). In Scottish style.

En papillotes. In papers.

Entrée. A dish served to introduce the main part of the dinner.

Farci-e. Stuffed.

Fillet de boeuf piqué. Larded fillet of beef.

Flammande (à la). In Holland style.

Fondue. A dish made of cheese and eggs.

Fraises. Strawberries.

Frappeé. Generally whipped and semi-frozen.

Fricassée de poulet. Fricasse of chicken.

Fromage. Cheese.

Gateau. Cake.

Gelée. Jelly.

Grilled. Broiled.

Hachis de boeuf. Beef hash.

Hors-d'oeuvres. Side dishes.

Huitres en coquille. Oysters in the shell.

Italienne (à la). In Italian style.

Jambon froid. Cold ham.

Kirschwasser. Liquor made from cherry juice.

Kuchen. German for cake.

Kümmel. Liquor flavored with cumin and caraway seed.

Lait. Milk.

Laitue. Lettuce.

Macaroni au fromage. Macaroni with cheese.

Maigre. A vegetable soup without stock.

Maître d'hotel. Head steward.

Mango. A fruit of the West Indies, Mexico and Florida.

Maraschino. A cordial.

Marrons. Chestnuts.

Menu. Bill of fare.

Noir. Black.

Nouilles. Noodles.

Oeufs pochés. Poached eggs.

Omelette aux fine herbes. Omelet with fine herbs.

Omelette aux champignons. Omelet with mushrooms.

Pain. Bread.

Panade. Bread and milk cooked to a paste.

Paté de biftecks. Beefsteak pie.

Paté de fois gras. A paste made of fatted geese livers.

Pois. Peas.

Pommes. Apples.

Pommes de terre. Potatoes.

Potage. Soup.

Polets sautés. Fried chicken.

Queues de boeuf. Ox tails.

Ragoût. A highly seasoned meat dish.

Réchauffes. Warmed-over dishes.

Removes. The roasts or principal dishes.

Ris de veau. Sweetbreads.

Salade de legumes. Vegetable salad.

Salpicon. Highly seasoned minced meat mixed with a thick syrup

Soufflé. Puffed up.

Soup a l'ognon. Onion soup.

Sucres. Sweets.

Tarte aux pommes. Apple pie.

Tourte. A tart.

INDEX.

  BEVERAGES.

  Chocolate, 100

  Cocoa, 100

  Coffee, 100

  Committee Julep, 101

  Grape Juice, 101

  Tea, 101

  BREAD, BISCUITS, ROLLS AND PASTRY.

  Biscuits, 5

  Boston Brown Bread, 5

  Buckwheat Cakes, 5

  Corn Bread, 6

  Corn Gems, 6

  Crumpets, 6

  Dumplings, 6

  French Bread, 7

  Graham Bread, 7

  Griddle Cakes, 7

  Kentucky Corn Bread, 7

  Milk Bread, 8

  Muffins, 8

  Nut Bread, 8

  Parker House Rolls, 8

  Parker House Corn Rolls, 9

  Pop-Overs, 9

  Potato Rolls, 9

  Requested Brown Bread, 10

  Sally Lunn, 10

  Sandwiches, 11

  Soda Biscuit, 10

  Spoon Bread, 10

  Waffles, 10

  Pastry, 12

  Apple Pie, 12

  Jam Pie, 12

  Lemon Custard Pie, 12

  Lemon Pie, 13

  Mock Cherry Pie, 13

  Pumpkin Pie, 13

  Short Cake, 14

  Wafers, 14

  CAKES.

  Alden Oatmeal Cookies, 72

  Angel Food, 72

  Black Cake, 72

  Boston Cake, 72

  California Cookies, 73

  California White Cake, 73

  Caramel Filling, 73

  Charlotte Russe Sponge Cake, 73

  Chocolate Icing, 73

  Cocoanut Cake, 73

  Cookies, 74

  Cream Cookies, 74

  Cream Cake, 74

  Cup Cake, 74

  Doughnuts, 74

  Dutch Cakes, 75

  Egg Kisses, 75

  English Walnut Cake, 75

  Excellent Gingerbread, 75

  Feather Cake, 75

  Florida Doughnuts, 76

  French Cream Cake, 76

  German Coffee Cake, 76

  Ginger Bread, 76

  Golden Cake, 77

  Grandmother's Sponge Cake, 77

  Half 1-2-3-4, 73

  Hermits, 77

  Hickory Nut Cake, 77

  Jam Cake, 78

  Kismet Cake, 78

  Lady Baltimore Cake, 78

  Marshmallow Icing, 79

  Mrs. Aultman's Cookies, 79

  Nut Cake, 79

  Oatmeal Cookies, 79

  Presbyterian Cookies, 80

  Quick Coffee Cake, 80

  Rock Cookies, 80

  Silver Cake, 80

  Shipman's Ginger Bread, 81

  Soft Ginger Cookies, 81

  Spice Cake, 81

  Sponge Cake, 81

  Springers, 82

  Sunshine Cake, 82

  Toledo Cup Cake, 83

  Velvet Sponge Cake, 83

  White Icing, 83

  White Mountain Cake, 83

  White Perfection Cake, 84

  CANDIES.

  Butter Scotch, 92

  Chocolate Fudge, 92

  Cocoanut Fudge, 92

  Cream Fudge, 92

  Fondant, 93

  Fudge, 93

  Ice Cream Candy, 93

  Maple Cream Fudge, 93

  Mexican Candy, 93

  Molasses Candy, 94

  Peanut Butter Fudge, 94

  Peanut Candy, 94

  Peanut Taffy, 94

  Praline, 94

  Sea Foam, 95

  Taffy, 95

  White Pulled Candy, 95

  CEREALS--BREAKFAST FOODS.

  Cornmeal Mush, 15

  Hominy, 15

  Macaroni with Cheese, 15

  Rice, 15

  Rolled Oats, 16

  DESSERTS.

  Almond Tart, 58

  Apple Charlotte, 58

  Apricot Shortcake, 58

  Baked Apples, 59

  Baked Dumplings, 59

  Bread Pudding, 59

  Cabinet Pudding, 60

  Chocolate Pudding, 60

  Cream Strawberry Shortcake, 61

  Cup Custard, 61

  Fig Pudding, 61

  Fig Tapioca, 62

  Fluffy Cornstarch Pudding, 62

  Frozen Pudding, 62

  Fruit Puffs, 63

  Fruit Roll, 63

  Graham Pudding, 63

  Green Tomato Pie, 63

  Ice Cream Pudding, 64

  Lemon Butter, 64

  Lemon Jelly, 64

  Lemon Sauce, 64

  Macaroni Soufflé, 64

  Maple Mousse, 65

  Marshmallow Pudding, 65

  Mock Charlotte Russe, 65

  Orange Ice, 66

  Orange Pudding, 66

  Pineapple Sherbet, 66

  Plum Pudding, 66

  Prune Pudding, 67

  Prune Whip, 67

  Quince Honey, 67

  Sailor's Duff, 68

  Sauce for Ice Cream, 68

  Snow Pudding, 68

  Snow Custard, 68

  Snowballs, 69

  Spanish Cream, 69

  Sponge Pudding, 69

  Steamed Prune Pudding, 70

  Steam Pudding, 70

  Suet Pudding, 70

  Tapioca Pudding, 71

  Woodford Pudding, 71

  EGGS.

  Baked Eggs, 46

  Cheese Omelet, 46

  Egg Cutlets, 46

  Eggs Shirred in Tomatoes, 47

  Poached Eggs, 47

  Shirred Eggs, 47

  Soft Boiled or Steamed Eggs, 47

  THE FIRELESS COOKER.

  The Fireless Cooker, 103

  Fireless Cooker, Recipes for, 106

  Beef Broth, 106

  Boiled Fish, 107

  Boiled Potatoes, 106

  Pot Roast, 107

  Rice Pudding, 107

  Rolled Oats, 106

  Stewed Chicken, 107

  FISH.

  Baked White Fish, 21

  Codfish Balls, 21

  Finnan Haddie, 21

  Fried Fish, 22

  Fried Oysters, 22

  Hollandaise Sauce, 22

  Lobster a la Bushman, 22

  Oyster Cocktail, 22

  Oyster Newberg, 23

  Oyster Omelet, 23

  Oyster Patties, 23

  Oyster Tenderloins, 24

  Salmon Loaf, 24

  Salmon on Toast, 24

  Salt Mackerel in Cream, 25

  Scalloped Oysters, 25

  Food for and Serving the Sick, 109

  FRUITS.

  Apples, 85

  Bananas, 85

  Cantaloupes, 85

  Grapes, 85

  Grape Fruit, 85

  Oranges, 86

  Peaches and Pears, 86

  Strawberries, 86

  MEAT.

  Baked Breast of Mutton, 37

  Beef Omelet, 38

  Beef Steak with Oyster Blanket, 38

  Beef Tenderloin, 38

  Blanketed Ham with Sweet Potatoes and Apples, 38

  Brown Stew, 39

  Chicken Croquette, 39

  Croquettes, 40

  Fricatelli, 40

  Ham Toast, 40

  Hungarian Goulash, 40

  Jellied Veal, 41

  Lamb and Rice, 41

  Liver and Bacon, 41

  Meat Soufflé, 41

  Meat Stew, 42

  Pot Roast, 42

  Ragoût of Beef, 43

  Roast Beef, 43

  Round Steak, 43

  Smothered or Pot-Roasted Beef, 43

  Spanish Steak, 44

  Turkey Dressing, 44

  Veal Bird, 44

  Veal Cutlets, 44

  Veal Loaf, 44

  Veal Pie, 45

  MISCELLANEOUS.

  Baked Cheese, 96

  Baking Powder, 96

  Banana Fritters, 96

  Cheese Straws, 96

  Chestnuts, 96

  Gelatine, 97

  Jelly, 97

  Mince Meat, 97

  Oat Meal Gruel for Babies, 97

  Tomato Sauce, 98

  Welsh Rarebit, 98

  Yorkshire Pudding, 98

  PICKLES AND PRESERVES.

  Catsup, 87

  Chili Sauce, 87

  Cucumber Pickle, 87

  Cucumber Sweet Pickles, 88

  French Pickle, 88

  German Pickled Plums or Peaches, 88

  Green Tomato Pickle, 88

  Spiced Grapes, 88

  Sweet Pickle Beets, 88

  Uncooked Sweet Pickles, 89

  Preserves and Jellies.

  Blackberry Jam, 89

  Cherry Preserves, 89

  Crab Apple Jelly, 90

  Currant and Raspberry Preserves, 90

  Grape Jelly, 90

  Marmalade, 91

  Plum Compote, 91

  Red Raspberry Jam, 91

  SALADS.

  Asparagus Salad, 26

  Beet Relish, 26

  Boiled Dressing, 27

  Cold Slaw, 27

  Combination Salad, 27

  Cooked Salad Dressing, 27

  French Dressing, 28

  Fruit Salad, 28

  Hot Slaw, 28

  Lettuce Salad, 28

  Mayonnaise, 29

  New England Potato Salad, 29

  Potato Salad, 29

  Salad No. 1, 30

  Salad No. 2, 30

  Salad, 30

  Sour Cream Potato Salad, 30

  Swedish Salad, 30

  Sweetbread Salad, 30

  Sweet Cream Dressing, 31

  Tomato-Cucumber Salad, 31

  Tomato Salad, 31

  THE TABLE.

  Setting the Table, 108

  SOUPS.

  Bean Soup, 17

  Bouillon, 17

  Corn Soup, 18

  Cream of Celery Soup, 18

  Cream of Corn Soup, 18

  French Pea Soup, 18

  Mixed Vegetable Soup, 19

  Mock Bisque, 19

  Mutton Broth, 19

  Oyster Soup, 19

  Potato Soup, 20

  Tomato Bouillon, 20

  Tomato Soup, 20

  Veal Bouillon, 20

  VEGETABLES.

  Asparagus, 49

  Beets, 49

  Cincinnati Baked Beans, 50

  Corn, 50

  Corn Pudding, 50

  Creamed Cauliflower, 50

  Green Stuffed Peppers, 51

  Hashed Brown Potatoes, 51

  Hashed Turnips, 51

  Home-Made Noodles, 51

  Kale Cannon, 52

  Lyonnaise Potatoes, 52

  Mock Asparagus, 52

  Mushroom Spaghetti, 53

  New England Sweet Potatoes, 53

  Okra, 53

  Onions, Baked, 53

  Parsnips, 53

  Peas and Carrots, 54

  Potatoes au Gratin, 54

  Potato Croquettes, 54

  Potatoes O'Brien, 54

  Potatoes on Half Shell, 54

  Rich Creamed Potatoes, 55

  Salsify, 55

  Scalloped Celery, 55

  Scalloped Potatoes and Eggs, 55

  Shelled Beans, Stewed, 56

  Spaghetti, 56

  Spinach, 56

  Spinach with Sauce, 57

  Squash, 57

  Tomato on Toast, 57

  Twenty-Minute Cabbage, 57