1890 - The Mansfield Cook Book
1890 - The Mansfield Cook Book
1890 - The Mansfield Cook Book
LIBRARY OF CONGRESS.
5|sp.,....Lniap5i-tgl^i :^n.
Shelf ....HZ..8
UNITED STATES OF AMERICA.
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FARINACEOUS GOODS ARE UNEXCELLED.
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BOSTON.
SPECIALTIES ARE:)-
-(:OUR
C PURITY
ST.,
JAVA,
FOR SALE BY
W.
H. Mansfield
And
&
Co.,
'.
OF.
Ginger
WAFERS
the World.
in
R A. KENNEDY CO.,
Cambridgeport, Chicago,
New
York,
Washington,
W.
H.
named
Biscuits sold by
MANSFIELD &
CO.,
Putnam
THE
MANSFIELD
iMmm
A
W. H.
Mansfield
&
Co.
PUBLISHED BY
W,
H,
^^'?'
(]or.
MANSFIELD &
CO,
THE GROCERS,
Sts..
Putnam. 'Conn
But
civilized
man
PUTNAM, CO
THE PATRIOT
1890
PR"!
VICTOR FLOUR
Is the
And
will
Victor
Some
make
as
Best
will
Always trouble
in
in
all
circumstances.
may sometimes
for reliability
ity
bread
the
it
family
without
good
the house.
W. H. MANSFIELD
&
Putnam, Conn.,
Mill
Agents
for
Windham County.
CO.
SOUPS.
All meats and boues for soup should be boiled a long time,
and then set aside until the next day, in order that the fat may
be removed. Then add the vegetables, rice or herbs from an
hour to an hour and a half. A slight addition of Tournade's
Kitchen Bouquet adds greatly to the flavor and color, for
many
TOMATO SOUP.
One quart
rubbed smooth
and stirred in to thicken. Strain on to cubes of fried bread
or browned bread, a little pepper.
BOUILLON
pounds beef and bone, soup bones, for ten persons
cut up the meat and break the bones, add two quarts of cold
water and let it simmer slowly until all the strength is exhausted from the meat it will take about four hours. Straie
through a fine sieve, removing every particle of fat, and if
there is more than ten cupfuls reduce, it by boiling to that
quantity season with salt and pepper only. It is served in
bouillon cups at luncheon and evening comiDanies.
Six
;;
SOUP A L'OIGNON.
put into a stewpan with
and fry slowly until softened and
slightly browned; besprinkle with two ounces of sifted flour,
dilute with two quarts of beef broth and a quart of water,
atid salt and pepper and boil ten minutes.
INJeanwhile cut
in thin slices, and dry in the oven about four ounces of bread
have a well-buttered soup tureen bestrewn with grated Parmesan cheese, put in a layer of bread, sprinkle grated cheese
over, add two more layers of each, finishing with the cheese
pour the boiling soup over, cover for a few minutes to give
time for the cheese to melt and the bread to soak, and serve.
The cnions may also be strained without imparing the flavor
and richness of the soup, and before serving add a teaspoonf ul
of Tournade's Kitchen Bouquet.
Slice fine four large white onions,
stir
TOMATO SOUP.
Three pints of tomatoes, stewed and strained, a little sugar, one onion, two quarts of beef stock, salt and pepper.
CROUTSONS.
bread and spread with butter on both sides.
Cut in small squares and brown in the oven very quickly.
To be served with soujd.
Slice yeast
MOCK BISQUE
SoUP.
and salt to taste, a scant teaspoon of soda. Put the tomato on to stew, and the milk in a double boiler to boil, reserving half a cupful to mix with flour. Mix the flour smoothly
with the cold milk, stir into the boiling milk, and cool ten
To the tomato add the soda; stir well and strain.
minutes.
Add butter, salt and pepper to the milk, and then to the tomatoes.
butter,
of milk,
two heads
of celery,
BEST
which it has been cooked and stir into boiling milk. Add
Strain and serve
butter, and season with salt and pepper.
adding
a half cup of
immediately. It is much improved by
in
whipped cream.
FISH
CHOWDER
NO.
1.
of fish, either
Add
FISH
For
CHOWDER NO.
2.
one pint of
and about four slices cf pork. Cut
the pork in small pieces and try out all the fat, using only
Slice the
the fat in the chowder, or use butter if you wish.
potaioes and j^ut on in the water, when they begin to grow
soft, put ill the fish (cut up in pieces) and cook for twenty
minutes. Just before taking from the stove add the milk,
and salt and pepper to taste.
a fish of four pounds, take ten potatoes,
CLAM STEW^
Put two quarts of milk on to scald and have heating at
the same time one quart of clams. Add about one half
pound of butter and season to taste with salt and pepper.
Do not cook any after putting in the clams.
TURKEY SOUP.
boil
from dinner),
two hours.
medium
sized turnip,
left
JULIENNE SOUP.
Take two medium sized
carrots, a
We
Sell Tournade's
it
BISQUE OF LOBSTER.
Two pounds
of flour or corn starch, one teaone teaspoonful of white peppei", one quarter of cayenna pepper, one pint of water.
Cut the tender
pieces of lobster into quarter inch dice.
Put the claw meat
of butter,
two tablespoons
spoonful of
salt,
body
of the
into a pint of
it
boils away.
Put the
PEA SOUP.
One
in cold
water, strain in the morning, pour cold water over them, and
boil until the peas are like jelly
add one
slice of
pork
cook
two hours.
VEGETABLE SOUP.
bone two hours; add salt, strain and put with
chopped fine, five cents worth of soup vegetables: boil
Boil a beaf
this,
all
over night,
add
one gallon water, half pound salt 2:)ork, half pound beef one
onion and a grated carrot; strciin after bciling three or four
hours.
Put a little wine, one lemon and a hard boiled egg,
sliced in a tureen.
POTATO SOUP.
A
onio)i,
and a tab'.espoonfui
of butter.
Put milk to boil with
pare potatoes and boil thirty minutes,
9
drain aud
and
mash
salt to taste.
ately.
fine.
when
in the tureen'
NOODLE SOUP.
Four pounds of veal boiled till tender, three eggs well
beaten, with enough fl< ur stirred in to make a very stiff
dough; roll the dough to thinness of a wafer and dry; roll up
the sheet and cut in sbavings;
stir into
soup
fifteen
minutes
before serving.
CHICKEN SOUP.
Two
CORN SOUP.
One can
of
Old Reliable
corn,
chopped
fine,
one quart of
boil
up and
send to
strain
table.
BROWN
One
SOUP.
Boil
all
two onions,
all
day.
Add one
for
Sample
of
Kitchen Bouquet.
USE TOUSNADE'S
00
F-H
o
OD
O
PS
?:3
-^:^-^H=^'
New
J.
L.
TOURNADE,
Dear
will use,
York, September
4th, 1876.
Esq.,
Sir,
Your Kitchen Bouquet is an excellent thing, which I
also take pleasure in recommending.
Very truly yours,
C. B. WAITE,
Proprietor Brevoort House and Windsor Hotel.
and
E.
LAPERRUQUE.
Chief Cook
at
Delmonico's.
Having used your Kitchen Bouquet, I desire to say that its qualities
have a great superiority over any article ever offered for the same object.
I will recommend its use alway "nd on every occasion.
SEE.
MICHEL,
We
We
highly
recommend
it
LOUIS EAGOT
Chief, Delmonico.
HENRY HUGUE3
"
OHAS. FISOHES
"
EDOUARSMEHL
AUG. VALADON
"
TELIXDELIEE
J. LUDIN
"
C. r.
OAGLIERESI
GUSTAVE EEROUD
LEON CHEROT
J. B. PEYROUX
GUSTAVE N OUVEL
"
"
"
"
Albemarle Hotel.
St.
Nicholas Hotel.
Gilsey House.
St. James Hotel.
Manhattan Club.
New York Hotel.
Metropolitan Hotel.
Eifth
Avenue
Hotel.
Westminster Hotel.
Everett House.
HofBnan House.
21st, 1882.
Having- sold and used different Flavorings and "French Pastilles, for Flavoring and Coloring Soups, etc., we hereby recommend Tournade's Kitchen
as being decided
ly superior to all others.
E. C. Hazard & Co.,
Jas. P. Smith,
Bogle & Lyles,
Austin. Nichols & Co.,
Francis H. Leggett & Co.,
Park & Tilford, Acker, Merrall & Condit.
Bouquet
FISH.
Purchase those which have just bf en caught of this you
can judge by their being hard under the pressure of the fin;
ger.
ust,
when
Fish that
is
hour in
order that the moisture nay be absorbed, season with pepper
and salt, then roll in fine bread crumbs or corn meal, and fry
in one-third butter and two-lhirds lard.
That which is apt
to break in frying may be kept whole by being dipped in a
beaten egg before it is rolled in crumbs.
and
not
boil.
TO BOIL HALIBUT.
Purchase a thick slice, cut through the body or tail-piece
which is considered the richest, wrap it in a flannel cloth and
lay in cold water with salt in it.
A piece weighing six pounds
should cook half an hour after the water boils.
TO
BOIJ.
SALMON.
skim
it
other
well.
In this respect
it
requires
fish.
the
fire in
in
Stock.
18
TO BAKE
Make
a dressing of
FISH.
butter,
salt,
tail,
dish,
hour.
TO BROIL SALMON.
Cut
upon
in slices
an inch
thick,
dry
it
in a cloth, salt
or drippings.
lay
it,
dripping pan.
TO FRY OYSTERS.
Lay them
FRICASSEE OF OYSTERS.
Put one quart
on the
of oysters
to boil turn
fire,
them
in their liquor.
The
through
Put
bubbles up,
it
well
it
in
the
and mix
in the yolks of
grated nutmeg
beat
it
well
it
to boil.
SCALLOPED OYSTERS.
Crush or roll sevei'al handfuls of oyster crackers, put a
Ixyer in the bottom of a buttered pudding dish, wet this with
milk slightly
salt,
warm
is
14
filled.
it
OYSTER PATTIES.
Line patty.pans with a rich paste, put a piece of bread in
each to keep them in shape, bake, and, when cool, turn them
out upon a dish. Stew a pint of oysters one or two minutes
in their own liquor.
Turn on the liquor put two or three
oysters in each puff and cover with hot asparagus dressing.
;
Serve immediately.
CLAMS IN CEEAM.
Put butter size of an egg into a spider with a tablespoon
of flour.
Add oneStir and cook slowly but not to brown.
half cup of clam water.
When this comes to a boil add one
pint of chopped clams.
Just before serving add one cup of
cream, being careful that it does not come to a boil after the
cream is put in. Pepper to taste.
raw
No.
1.
FISH BALLS
Boil the potatoes, and while
them.
Then
No.
still
2.
chopped
of fish previously
fine,
Work thoroughly
SCALLOPED CLAMS.
Put
Genuine Codfish
Constantly
on
Hand-
15
crackers
may be used
in place of
clam water.
CLAM FRITTERS.
One
teaspoon of
of
one
one large spoon of melted butter, one quart
chopped clams.
BAKED LOBSTER
IN
THE SHELL.
which
it
is
to be
all is thoroughly
then sprinkle cracker crumbs over the top. Bake
fifteen minutes.
Serve (if in the shells) on a napkin gar-
shells;
moistened
lowly until
SARDINE SANDWICHES.
buttered and halved, remove the
Put on oneand
remove the bone.
crust.
Split a sardine
half a slice, sprinkle a little lemon juice over it and cover
One
slice of bread,
half.
TURBOT A LA CREME.
Boil three or four pounds of haddock
come
fish fine.
to a boil
stir in
which has been mixed with a cup of cold milk and the yolks
of two eggs.
Season with one-half teaspoon of white pepper,
one teaspoon salt, a small piece of butter. Butter a pan, put
in a layer of fish, then one of sauce
finish with the sauce
and over it sprinkle cracker crumbs. Bake an hour in a mod;
erate oven.
LOBSTER FARCE.
One cup
of
cream
Put two
when melted add
cayenne pepper, mace and salt
boilei*.
little
in
Stock
16
stir into
This
with
the
is
enough
for
mixture,
cover
with
Serve hot.
SALMON.
One can
SALMON IN SHELLS.
Two pounds
cup of milk,
one heaping tablespoonful of butter, two of flour dredged
dry on the salmon. Heat milk and batter, mince all together, fill in shells, set in cold water and leave in oven longof salmon, boiled tender, one
enough
oven.
PICKED UP FISH.
One cup
warm
of salt fish,
soak in
corn starch.
TABLE
DELICACIES
Preserves,
Jellies,
Mustards,
Relishes,
always on hand
Pickles,
Catsups,
in
fact
at
W. H. Mansfield &
Co.'s
SAUCES
FOR MEAT, FISH AND POULTRY.
OYSTER SAUCE.
Two
CHICKEN SAUCE.
Put butter the size of an egg into a sauce pan, when it
bubbles add a tablesj)Oonf ul of flour cook, add a pint of
boiling water, when smooth take from the lire, add the beat
en yolks of two eggs and a few drops of lemon juice.
;
ei-^lil
of
cloves.
aii
onion,
pepper.
not to burn.
18
in a
gravy dish.
DEAWN BUTTER
SAUCE.
MINT SAUCE.
Mix one tablespoonful of white sugar to one-half a cup
of vinegar add mint chopped fine and half a teaspoonf ul of
salt.
Serve with roast lamb or mutton.
CREAM SAUCE NO. 1.
One pint of hot cream, or milk, two even tablespoonfuls
of butter, two heaping tablespoonfuls of corn starch, one-half
;
teaspoonful of
salt,
pepper.
pan.
well
stir as it boils
No.
1.
MUSHROOM
One can
SAUCE.
tablespoons of
flour,
four tablespoons
of
of butter, salt
five
minutes.
Butter,
POULTRY.
taken in j^icking and dressing fowls and birds,
no need of washing them.
If care is
there
is
EOAST TURKEY.
Season well. Sprinkle pepper and salt on
the inside.
Stuff it and tie well in shaj)e.
Wet the skin in
water and sprinkle with pepper, salt and flour. Pour a little
boiling water in the j)an.
Baste it often and cook three or
four hours according to size.
First dress
it.
a large,
tender,
dry-picked turkey-hen,
singe,
draw and truss nicely cover the breast with a slice of fat
salt pork and roast about an hour and a quarter
untie, dish
up, pour the drippings over and serve with the following;
sauce
and butter.
skim,
add the
drain and
little
flour
sliced giblet,
BOILED TURKEY.
Cut the legs at the first joint and draw them into the
Fasten the small ends of the wings under the back
and tie with twine. Sprinkle over it salt, pepper and lemon
juice, put in boiling water and boil two hours.
Serve in a
bed of rice with oyster or caper sauce. Pour some of the
body.
BONED TURKEY.
Boil in as
little
20
Remove
the skin,
slice
down
and mix
salt.
Boil
it
thin slices.
ROAST GOOSE.
The goose should be young. Green geese are best when
four months old. Skewer the legs and wings securely, stuif
H and
giblets
to
hours.
boil
ROAST DUCK.
Prepare the same as a goose.
roast thirty minutes.
Full
If
apple sauce.
Wild ducks should be cooked rare, with or without stuffBaste them first with hot water, to which add an onion
and salt, then baste with butter and a little flour. C)ok
from twenty to thirty minutes. Serve with currant jelly.
ing.
DUCKS A LA FRANCAISE
Put two dozen chestnuts roasted and peeled into a pint
of good gravy, with a sprig of thyme, two small onions, a few
whole peppers, and a bit of ginger.
Take a duck, lard the
chest with shreds of bacoQ, and half roast it, then put it into
the gravy, add a quarter of a pint of por*- wine, and let it
stew about twenty minutes. When the duck is sufficiently
done, take it out, boil up the gravy to a proper thickness,
skim it clear of any fat add 1-2 teaspoonfnl of Tournade's
Kitchen Bouquet, lay the duck in a
over
dish,
it.
at the
salt, flour
in a
pan and
Baste often,
21
and once or twice with butter. Wlien done, rub butter over
them and set in the oven a little while before serving.
CHICKEN FRICASSEE.
Boil fortv minutes in water
enough
to cover them.
Put
For two chickens rub butter the size of an egg and a spoonful of flour together, and stir into the water.
When it boils,
add salt and one gill of milk. Lay in the chickens; cover
the pan and stew twenty minutes.
CHICKEN TOAST.
Cut from the bones whatever meat can be readily reSimmer
moved, and chop it almost as fine as mince meat.
the bones and trimmings (all skin and gristle must be rejected from the juice) for at least an hour, and strain off the
resulting broth.
To a cupful of this stock add a cupful of
milk or sweet cream, two well beaten eggs and a pinch of
salt.
Use a little of it to moisten the minced chicken and
set that on in a small saucepan to heat.
Cut half a dozen
thick slices from a loaf of bread, place them in a deep basin
and pour the sauce over them, "When they have absorbed as
much
Spread each
slice thinly
Good
either hot
or cold.
SMOTHERED CHICKEN
is
when
down the
paiticularly nice
the fowl
back, cover
is
it
young and
tender.
till
done.
PRESSED CHICKEN.
Boil two chickens in water enough to cover
them
until
FRIED CHICKEN.
Take two chickens and cut
in pieces.
Sprinkle pepper
22
and
salt
let
CHICKEN POT
Joint the chicken and parboil
PIE.
it.
Make
as for soda biscuit, line the sides of the pot (not the bottom)
with this
add
left after
water
sufficient to cover
salt
and a
bit of
mace.
If
there
the chicken
when put
in the pot
biscuit.
the cover.
The towel
fine,
one-half teacupful
Two
Duck and
salt.
Goose.
dients.
in
stock
FRY'S
English
PUR
fi
CO
C3
CO
g.
Jlae
i:^'
PURE OLIVE
OIL,
For Salads,
Is prepared
|S.RAE&CO.|
LEGHORN.
W. H.
Articles Sold by
ManslleUl
&
Co.
T ar b o X
uu^ ^
'
UlL
A light
It
-MANUFACTURED BT-
Company,
W,
H,
MANSFIELD &
Putnam, Conn.
CO.
<l
MEATS.
COKNED BEEF
sbould bs put into hot water to boil.
When boiling ham or
coined beef put in two tablespoons of vinegar to give a
good
color.
Spring
very large
is
is
to be preferred.
that which
is
not
It
LA.MB
is
The
fat.
Veal
is
The breast
best in spring.
is
It
should
BEEFSTEAK.
Porter House and tenderloin are best.
Have
it
hot.
meat intended
If
it
is
meat
a great addition
in.
to
all
nice
put
is
de-
pork
piece
of
kinds of boiled
it is
impossible to take
it off,
aad
it
will
Oil,
Tab!e Sauces
26
is
of the
pepper,
salt,
l^an,
hot
fire
Put about
stir for
flour,
and pepper.
three
ragouts.
BAKED HAM.
Take a medium- sized ham and soak twenty-four hours in
cold water wipe and scrape clean
make rather a stiff paste
of rye meal and water, cover the ham entirely with the paste
and bake in a moderate oven six hours. This is much nicer
;
ROAST PORK.
Stuff the spare-rib with sage dressing, allow twenty min-
own
drippings.
it
with butter
Aj^ple sauce
is
first
served with
it.
BOILED HAM.
Put the ham
water
let
it
simmer
slowly eight hours; leave in the water until cold; then peel
off the skin.
HAM AND
EGGS.
Ham
VEAL CHOPS.
them
in
looks.
27
MUTTON.
aud the shoulder
To boil it, put into salted, boiling water and do
of mutton.
Boil one-quarter of an
not let it stop boiling until done.
The best
it.
LAMB.
Roast
The best roasts are the fore and hind quarters.
lamb should be well done on the outside and pink within it
must be served hot, with caper or mint sauce. A fore-quarter
It should be
of lamb should be stuffed with a veal stuffing.
well seasoned with pepper and salt, and basted often.
;
ROAST BEEF.
To be properly roasted
salt,
then
beneath the meat, place an onion in the water and let the
meat cook slowly for an hour and a half. Just before taking
the meat from the oven, make a paste cf flour and water,
mixing ca ef ully to avoid lumps. Take the meat from the
pan, remove the onion, and set the pan
is
and pepper to
upon the
stove.
stirring
Salt
BOILED HAM.
Scrape the
Boil
all
of sugar,
day.
away from the bone. With a sharp knife cut off the rind
and part of the fat, and place the ham in a baking pan.
Pound together one-half cup of sugar and sprinkle over the
ham. Stick in whole cloves and brown well in the oven.
oil,
yolks of
taste.
:;
28
ROAST
BEE1<.
with
Have a rack
flour.
that will
fit
loosely in
all
sides
the baking-
YOEKSHIRE PUDDING.
Beat
smooth batter and bake in dripping-pau under roast
beef, half an hour before the beef is done.
Serve with the
Six eggs, six tablespoons of flour, one pint of milk.
to a
meat.
TO BAKE VEAL.
Fill it
summer
savory.
Bind the
veal into a
round
form, fasten
it
before
flour
it.
STEWED KIDNEYS.
let
them
in thin
clove,
29
ion juice, salt and pepper.
blespoonful of butter in a
breakfast dish.
FINGER SANDWICHES.
One tablespoon of butter, a little flour, a little salt,
ing milk enough to thicken, cook a little. Put by until
oughly cold, then add chopped chicken, lobster or ham.
bread diamond shape and fill with the mixture.
One pound
pieces, four
of cold
MEAT PIE.
baked lamb, beef or
raw potatoes
sliced thin
first
of
a pud-
fill
if
Cut
a layer of meat,
boil
thor-
you have
warm
water;
slices,
fat.
Rub
toes, sprinkling
salt,
summer
savory,
and sweet marjoram curry powder if you like it. Turn cold
gravy over the top with just enough water to cover the meat.
Add two or three whole cloves. Bake three or four hours,
adding flour if the gravy is not thick enough. About twenty
minutes before serving remove the cover and brown.
BEEF LOAF
Three pounds of raw
oeef
No.
1.
chopped
is
fine,
six
crackers
Strictly Pure
30
milk, one tablespconful of
one teaspoonfdl of pepjjer; bake one and one-half hours.
rolled fine,
salt,
BEEF LOAF
No.
2.
of lean beef,
VEAL LOAF.
Four pounds of lean veal, one pound of fat salt pork,
chopped fine before cooking, to which add four eggs, two
cups of cracker crumbs (rolled fine), one cup of water, salt,
pepper and sage to taste. Bake in slow oven three hours.
Butter
may be used
instead of pork.
BAKED CHOPS.
Cut into
slices,
to
in a
few minutes.
When
j)otatoes
are
browned remove the dish from the oven and place the chops
on the top, add a little salt, pepper, and hot water if required.
of an hour.
One cup
of
Is
Harmless
31
HAEICOT OF MUTTON.
Divide the chops of a two pound loin of mutton, take oS
fat, cut two onions into rings, and fry them
the superfluous
Par-
it
iwo
carrots,
hot.
Made
of choicest materials,
and contains no
in
the market.
W. H. Mansfield &
Sole Proprietors.
Co.,
&
Rockwood
Go's
recommend
heartily
to our customers.
W. H. Mansfield &
Co.
DRINK
Mm
The
finest
WBI
mm
Blended from
Imported.
it
to
make Tea
FOR
SAT,E
BY
VEGETABLES.
Always let the water boil before putting in the vegetaand continue to do so until they are done.
bles,
TURNIPS.
Turnips should be pealed and boiled from forty minutes
to an hour.
BEETS.
Beets should be boiled from one to two hours, then put
in cold water and slip off the skins.
SPINACH.
Boil twenty minutes.
POTATO PUFFS.
Boil and
mash the
make
into
an egg.
from five to ten minutes.
POTATO CHIPS.
Slice potatoes very thin with slicer or sharp knife,
in
soak
still
STEWED POTATOES.
One-half pint of milk
pepper,
water.
squares.
salt
and
flour
let it
enough
come
to a boil,
to thicken,
add
buttei-,
dissolved in cold
boiled potatoes
cut in
Heat thoroughly.
SCALLOPED POTATOES.
Cut
Make
of
Us
a dress-
Boil until
34
thickens
MASHED POTATOES.
When
To
half a cupful
salt
and pepper
moment they
of
milk,
a piece of butter
size of
fire.
an egg,
let
are done
are cool.
BRISTLED POTATOES.
Cut small boiled potatoes in two, place in a pan, add
butter, pepper and salt, and brown in the oven.
LYONNAISE POTATOES.
One-half pound of cold boiled potatoes, two ounces of
onions, a heaping teaspoonful of chpped parsley, butter size
of an egg.
add
and serve
hot.
PARSNIPS.
Boil from twenty or thirty minutes, until quite tender.
Then
slice
and fry
in hot fat.
ONIONS.
Add milk
SI RING BEANS.
Season with
salt,
SHELLED BEAS.
Boil from half to one hour.
GREEN CORN.
Boil half an hour.
;;
35
GEEEN
PEAS.
Peas should not be shelled until just before they are cookand they should not be washed, as it takes the sweetness
from them. Put into boiling salted water and boil briskly for
ed,
twenty-five minutes.
BAKED TOMATOES.
Do
fill
let it
it
Bake.
down.
little
pint of beans
When
boiling milk
butter, pepper
and
salt.
the
Put pieces
of butter size of
pepper and
salt.
Stir all
cauliflower.
ASPARAGUS.
all one way.
Prepare thin slices of
on the toast, pour over it.
it
ASPARAGUS DRESSING.
Melt butter the size of an egg in the spider, put in gradAdd one cup of
ually about a dessertsj)oonful of flour.
cream; pepper and salt to taste. Cook about eight minutes.
Best Brands of Macaroni, Vermicelli,
etc.
30
MACAEONI.
Take half a pound of macaroni and stew in a saucepan
and tender. When
drained, put a layer in a baking- dish, and grate over it a layer of cheese, adding bits of butter.
Put layer upon layer
until the dish is filled, finishing with a layer of cheese and a
half Clip of milk.
Bake covered half an hour, then brown
and serve in same dish.
of boiling water slightly salted, until soft
STRING BEANS.
This
When
delicious
vegetable
well prepared
it is
is
jjroperly
rarely
quite as
cooked-
healthful as peas.
Take
lengthwise, and, as
will
will
it
were, shaving
be as delicate as peas.
improve the dish.
If
little of it
STEWED TOMATOES.
Take six tomatoes, pour boiling water over them so as
to remove the skin put them in a saucej^an.
Add butter,
pepper and salt. Let them cook fifteen minutes. Bread
crumbs may be added.
;
CABBAGE
Should be boiled nearly or quite an hour
in plenty of water.
COEN FRITTERS.
Put one can
GATEAU AU
Sufficient boiled
Do
not
stir it
EIZ.
fill
a mould,
crumbs.
in tlie
County
37
it steam until the milk
absorbed sufficiently. When it is done, add the beaten
egg- and flavoring.
Butter a mould. Strew bread crumbs in
the bottom of it.
Put in the rice and bake one-half hour.
is
Turn
it
Serve hot.
TO FRY APPLES.
Wash and wipe
are not
roast pork.
mould and
TO BOIL APPLES.
peeled.
and
The
jelly-making substances,
and impart a
flavor
pictous
impossible
to obtain otherwise.
A wise housekeeper, instead of throwing away the skins and cores of sound pie apples would use
them for jelly. A tamblerful of the richest sort can thus be
Add
Boil the
a little sugar to
skins,
etc.,
the
liquid,
a few
and
Don't
fail
38
TO BAKE BEANS.
Parboil three cups of beans turn off the water and pnt
beanpot with one pound of pork, streaked with leanFirst cut the pork rind in gashes and put in pepper and
mustard. Nearly cover with water and cook slowly six or
;
in a
eight hours.
RICE CROQUETTES.
Three pints of milk, one cup of rice, one teaspoon ful of
salt
cook three hours in double boiler. Beat to a paste and
stir in two eggs, two teaspoonfuls of vanilla, a piece of butter size of an egg, two tablespoonfuls of sugar.
To serve as
a dessert, take half the weight and put in small pudding dish,
beat whites of two eggs to stiff froth, add one teaspoon lemon juice, and sift over top of Meringue, one teaspoon of powdered sugar, and brown. Serve with fancy sauce or cream.
For croquettes cool the remainder, form into oblong balls
put in wire baskets and fry in beef suet. Beef suet is better
than any other fat for frying croquettes. Serve croquettes
with pieces of jelly on each.
;
CHICKEN CROQUETTES.
One-half pound chicken, chopped fine
one-fourth
Shape
in the
beef suet.
BAKED EGGS.
Break as many eggs as you wish into a buttered dish,
nearly cover them with milk, add severel small pieces of
butter and sprinkle with pepper. Bake a few minutes till
the white has
set.
STUFFED EGGS.
Remove
cut carefully
lengthwise and remove yolks. IMash the yolks thoroughly,
season with butter, pepper, salt and chopped cucumber
39
pickle.
roll
it
at the ends.
OMELET.
Four eggs and four tablespoons
whites separately to a
stiff
froth,
stir
of
in
milk.
Beat the
lightly
the yolks
which have been beaten with the milk and salt, pour into a
hot buttered spider, and brown lightly. Place in the oven
long enough to stiffen but not brown the top, fold and serve
immediately.
xiREAD
CRUMB OMELET.
One cup
of bread crumbs,
last thing.
PLAIN OMELET.
Beat, very thoroughly, the j oiks of five eggs, ona dessert spoon of flour rubbed smooth in two-thirds of a cup of
milk, salt and pepper to taste, and a piece of butter as large
as a walnut.
POACHED EGGS.
Boil a pint of milk.
six
eggs to a
to boil, a^ld
froth.
salt,
then pour in the eggs, stir without ceasing, but gently, till it
thickens not more than two minutes. Take it from the
stove or range, and continue to stir half a minute or so, and
then pour it over two or three thin slices of toasted bread,
which has been spread with butter, and all pi epared in a
deep dish before the eggs are put into the milk. This is
HARD SCRABBLED.
Put two teaspoonfuls
six eggs.
is
thickens,
Beat
and serve
slices of bread.
Use
stir until it
hot.
TOAST.
IVIansfield's
Spices
in
Salads
40
Drop an egg
delicious
breakfast dish
HAM OMELET.
Chopped boiled ham (one
TOMATO OMELET.
Chop
fine
Chop
one can of Old Eeliable tomatoes, two chopped onions, a little butter, salt and pepper, one cracker
pounded fine; cover tight and let simmer an hour. Beat five
eggs to a froth, have a hot griddle and pour the eggs into
the tomato.
Brown on one side, fold, brown on the other.
EGG SANDWICHES.
salt.
teaspoonful of
1.
salt, juice
of half a lemon,
sguar
one
one-qu< rter of a
2.
two tablespoons
SALAD DRESSING
NO.
3.
of
cayenne pepper,
41
one pint of vinegar; cook in water to the consistency of
Bottle tight. It will keep one year.
custard.
4.
one
of butter,
tablespoonful
of
the butter get hot in a saucepan, add the flour and stir until
of hot
when
it
boil
weeks.
SALAD DRESSING
NO.
5.
Yolk
of one egg,
Add
fork.
Make two
oil
plates
thin
it
full
for
lemon
in this
juice, alter-
wuy
until like
salad; one
mix
with the meat, the other spread over the top. This dressing
should be used for chicken, shrimp, lobster and potatoes
salad.
of chicken
in
Let
it
CHICKEN SALAD.
One chicken
(cut
in
small squares)
let
it
stand as
42
Put. a
row
of olives
POTATO SALAD
One quarts
NO.
1.
then in
enough
in
of the
POTATO SALAD
NO.
2.
of a
cup of water.
Mix
the yolks of two large eggs, or three small ones, juice and
grated
I'ind of
salt,
Add
all,
Strain
and
up
salt
and pepper.
set
on stove to
CABBAGE SALAD
One cup
NO.
1.
an egg.
Reserve pa t of the vinegar and mix with one and one half
teaspoons of mustard, two eggs beaten, two teaspoons of
sugar and one of salt. Beat all together and add to the
scalding vinegar.
For two pounds of cabbage.
43
CABBAGE SALAD
NO.
1.
Yolks of two eggs well beaten, one teaspo ons of salt and
pepper, one tablespoonful of sugar, two of melted butter,
four of vinegar, two of water. Let it come to a boil and
pour over the chopped cabbage. Then stand until cold. A
teaspoon of mustard may be added if liked.
LETTUCE SALAD.
Two
heads of
two hard boiled eggs, two teaspoon of butter, one-half teaspoon of salt, one teaspoou of
white sugar, one -half teaspoon made mustard, one teaspoon
of pepper, four tablespoon? of vinegar.
Rub yolks of eggs
to a powder, add sugar, butter, pepper, salt, mustard, let
lettuce,
SAUCE TARTARE.
Put
oil,
The
jDcrfectly.
the flavor.
little
cayenne.
oil
-FOK MAKING-
Palatable,
Healthiest.
mm
Best,
Delicate,
Easily Digested
IPI^P^I
And
very nourishing
WHEAT
On
tlie
Market.
Highly recommended by
^@
jm 1
1?]^
^'^
"Wholesale Dealer in
WQ^QlSn
J^&&tl& W^Wl'
Sole
New
Bishop,
ORilGE
Hoyt &
LME FIOIIM
Co's
OPiAIGES
BREAKFAST DISH.
ASKYOURGHOCERFORIT.
W.H.Mansfield
Putnam, Conn.
& Co
^A V E N A
464 Broadwa
Mass.
A DIFFERENT PRESENT
AN ACCEPTABLE PRESENT
A USEFUL PHESENT
In every Package.
BREAD.
WEIGHTS AND MEASURES
One
One
One
One
One
One
Ten
Two
One
One
gill
warm
water.
Add one
cake and
stir.
Add moie
flour
if
quite a
stift"
batter,
though not as
stiff
BREAD.
One quart of milk well scalded, one-half yeast cake dissolved in luke warm water or milk. When the milk is cool,
add two tablespoons of sugar and one teaspoon of salt. Pour
upon about two quarts
The
of flour,
if
is
the Best
48
make
to
a stiff batter.
This
is
little,
in one-half
cup of
one half au
in the
pan
for rising,
and when
light bake
from ten to
fifteen
minutes.
No.
2.
it,
one cup of rye meal, one cup of sour milk with two teaspoons
of soda stirred into it, one cup of sweet milk, one cup of mo-
BROWN BREAD
One
No.
3.
one cup
cup of molasses, one quart of buttermilk, one
teaspoonful of soda, one teaspoonful of salt.
of flour, one
All
49
BROWN BREAD
No.
4.
BROWN BREAD
Two
No.
5.
one cup of
make
it.
a thick batter.
BUNNS.
Three cups of warm milk, one and one-half cups of sugar, one-half cup of yeast (or one-half yeast cake dissolved in
water), flour enough for batter.
In the morning, when very
light, add one and one-half cups of sugar, one-half cup of
melted butter and one teaspoon of cinnamon.
Knead stiff
and let it rise again, then cut into bits and add raisins, four
or five to each bunn. Let it ri&e again in pans, bake in a
moderate oven, and while still hot mcisten the tops with
equal parts of milk and molasses.
HOT
One quart
Avith
Do
dle.
oda,
and a
little
and mix
BISCUITS.
not knead
it,
little
melted butter.
cream
tartar.
little salt
CORN CAKE
Two
tartar
and a
together.
No.
2.
two
coffee
flour,
coffee
Fancy Molasses
we brag about
50
No.
3.
tartar,
one of
salt.
WHEAT MUFFINS.
One quart
of flour,
two teaspoonfuls
of Royal
stir into
Bake
in buttered muffin
pans twenty-five
may be
One-half quantity
well.
BUCKWHEAT
in
used as
ingredi-
CAKES.
heat same
sugar,
five
two saltspoonfuls
tablespoonfuls of flour,
corn,
mix well
ing stir in
this
GRAHAM
Two
ham
FRITTERS.
flour, six
little salt.
FRITTERS.
Two
soda, flour
enough
We sell
only Pure
Cream Tartar
51
APPLE FRITTERS.
Beat to a froth two eggs, and
milk, one teaspoonful of salt,
a pint of
pare and
two cups
of flour;
core nice tart apples, cut in slices, dip them in the batter,
being sure to have the apple well covered, and fry in boiling
lard a delicate brown sprinkle with sugar or dissolve any
kind of jelly in a little hot water and pour over the fritters.
;
RYE BREAD.
Two
SQUASH BISCUITS.
pies, and to a pint put one quart raised
dough, add two tablespoons of butter and one of sugar.
Beat thoroughly and set to rise. Put sugar and water on
top after they are baked.
Sift
squash as for
CREAM TARTAR
BISCUITS.
Two
BUTTERMILK
One quart
of flour,
CAKES.
tea-
GRAHAM
Two
BISCUITS.
of
molasses,
cup
gem
raisins,
Bake
in
pans.
We
52
over night, mold into loaves in the morning, and rise in pans
Hke yeast bread. This makes one loaf.
MUFFINS.
One cup
GKAHAM MUFFINS.
One and
SALLY LUNN.
One quart
blespoons of sugar, two eggs, two cups of milk, two teaspoons of cream tartar, one teasjDOon of soda, salt.
Scatter
cream
tartar, salt
flour,
Bake
in
two
POPOVERS.
Two
teaspoon of
salt.
flour,
OATMEAL.
Pour two cups of boiling water on ore cup of Nudavene
Flakes, add a scant teaspoonful of salt, and boil one hour in
a double kettle.
one large cup of H. O. into a pint and a half of boilboil from three to five miuvites, stirring constantly, and serve hot or cold with milk, cream, sugar
Stir
Or
fry in
slices
after
cooling thoroughly,
and
^c
"'
'
?i gjIfflff'-'gMBe^-'^
FERTECT
" I want
some more."
Oliver Twist.
brands of oatmeal.
Taken
at
oats.
W. H. MANSFIELD &
>\ HAVE
HOT \v
Milk
]R0jal.
EigeRit)
At Every Meal.
Serve them hot, and you will find them of the
most delicious flavor, and the most desirable of any
biscuit manufactured.
DIRECTIONS.
Place in a hot oven, immediately before breakfast, dinner, lunch or tea, a sufficient number for the table, and when
wanned through
Caution
Do not
let
them renain
in
to burn.
Parks
Sl
for
them.)
Savage,
HARTFORD, CONN.
-FOR SALE BY
W,
H,
MANSFIELD &
CO,
CAKE.
A TEST FOE SPONGE CAKE.
Put a piece of white paper into the oven, close the door
and open in five minutes. If the paper is a rich yellow, the
oven is right if a light yellow it is too cool if a dark brown
For pound cake it should color the paper light
too hot.
brown for cup cake, the same or hotter for molasses and
and all thin roll cakes, the jjaper should be dark brown.
;
FRUIT CAKE.
One pound
of butter, one
pound
of sugar, one
pound
of
onequaiter pounds of
RIBBON CAKE.
Two and
four eggs.
rest in
two loaves
same
of the
size.
Add
to
pound
citron, one
cup of currants, two tablespoons of molasses, one teaspoon
each of all kinds of spice.
Bake in tin same size as other
loaves.
Put the three loaves together with the white of an
egg or jelly, placing the fruit leaf in the middle. Frost loaf.
one-fourth
of
JUMBLES.
One and
a half
cups
of
Baking Powder.
Mix with sufficient
and sprinkle with sugar and a little mace.
roll
NEAPONITAN CAKE.
White cake
One cup of butter, two cups of sugai', one
cup of milk, two cups of flour, one cup of coi'n starch one
teaspoon of soda, two teaspoons of cream tartar, whites of
:
56
stiff.
flour to-
gether.
Dark cake
One cup of butter, one cup of molasses, one
cup of very strong coffee, two cups of brown sugar, four and
one-half cups of flour, four eggs, one teaspoon of soda in the
coffee, two teaspoons f cinnamon, cloves and mace, one and
one-half pounds of currants, citron and raisins.
Filling and frosting
The whites of two eggs, juice of
two lemons and grated rind of one, and powdered sugar
enough to make a stiff frosting.
:
CAKE.
One pound of flour, one of butter, one of sugar, ten eggs,
one pound of raisins, one pound of English walnuts, one-half
pound of figs, one-half pound of citron, one large teaspoon
of mace, one tablespoon of molasses with a speck of soda,one
IMPERIAL CAKE.
Ten
eggs, one
pound
pound
of raisins, one-quarter
of mace, one wine glass
of brandy.
NUT CAKE.
One cup
milk,
together.
PLYMOUTH CAKE.
One-half cup of butter, one and one-half cups of sugar,
two cups
PORK CAKE.
One-half pound of pork chopped
MARBLE CAKE.
Whites of four eggs beaten to a froth, one and
Light
one-half caps of white sugar, one-half cap of butter beafce
with the sugar, one-half cup of sweet milk with one-half teaspoon of soda, one teaspoon of cream tartar in two and oneFlavor with lemon.
half cups of flour.
Yolks of four eggs, one whole one, one-half cup
Dark
of butter, one cup of sugar, one-half cap of molasses with
one-half teaspoon of soda, two cups of flour, spice of all
:
kinds,
and
fruit.
Add
a little
more
BRIDE'S CAKE.
Two
WALNUT
Add
the
Have
CAKE.
Whites of five eggs, one and one-half cups of sugar, onehalf cup of butter, one-half cup of milk, two cups of flour,
Cream butter
one-half teaspoon soda, one of cream tartar.
and !-ugar with the hand, add one cup of flour, with cream
Beat up light, -add
tartar, soda in milk, last cup flour.
vaoilla and one large cup of walnuts.
DELICATE CAKE.
One cup
whites of
one teaspoon Royal Baking
Powder, one cup of milk, one teaspocnful almond.
of
of
flour,
58
CREAM CAKE.
ICE
Two
filling
between.
Filling
Two
tablesj)oons of gelatine
pour
dissolved in
six
DARK CAKE.
One-half coffee cup of sugar, one-half coffee cup of molasses, one- half
all
kinds of spice.
GOLD CAKE.
One cup
butter,
the yolks of
of
cream
vei'y stiff.
LUNCH CAKE.
Two cups of sugar, one cup of butter, three eggs, one
cup of milk, two teaspoonfuls Royal Baking Powder, flour
enough for a stiff batter. Roll out about half an inch
thick and sprinkle with cinnamon roll up lightly, cut oft'
Bake
slices half an inch thick and roll them in sugar.
;
quickly.
HATTIE CAKE.
Four eggs, two cups
butter,
STRAWBERRY SHORTCAKE.
flour, three tablespoons of butter, one
cream,
one egg, one tablespoonful of white
large cup of sour
One quart
of
59
ORANGE CAKE
The yolks
NO.
1.
all
the time.
Add
till it
will
harden on
the cake-
ORANGE CAKE
NO.
2.
and
of
tartar,
one-
orange juice
Frosting
Ooe cup of sugar, one-third of a cup of hot
water boiled until it will string. Have ready the white of
:
SPICE CAKE.
One and
kinds.
SNOW
One cup
of butter, one
CAKE.
two cups
of
Baking Powder, a
little
mace.
of raisins stoned
60
ONE-EGG CAKE.
One cup
of sugar, one-half
flour.
COFIEE CAKES.
One quart
two teaspoons of Royal Baking Powegg rubbed into the flour. Measure one of sugar, putting two-thirds of it into the flour mix
with milk or milk and water roll out until one-half inch
Spread the remainder of the sugar and cinnain thickness.
mon on and roll up like jelly cake, cutting oft in pieces oneOne egg is an improvement, but it
half inch in thickness.
of flour,
COFFEE CAKE.
Two
of citron.
CREAM CAKE.
Two
tartar, one-half
salt,
one cup of
flour.
cocoanut.
BEAUTIFUL CAKE.
One and
of
cream
tartar,
of
flour,
one-half
one-half
cup milk.
tea-
famed
Gl
MOTHER HUBBARD
One cup
CAKE.
sweet milk,
SPONGE CAKE
NO.
1.
Beat well together the yolks of ten eggs with one pound
of powered sugar, then stir in the whites beaten to a stiff
Beat the whole together ten or fifteen minutes, then
froth.
Flavor with
stir in gradually one-half pound sifted flour.
Bake imnutmeg or the grated rind of half a lemon.
mediately.
SPONGE CAKE
NO.
2.
MOONY
CAKE.
sugar, one coffee cup of
two teaspoonfuls Royal Bak-
flour.
DAYTON
C.IKE.
One cup of butter, two cups of sugar, three cups of
flour, one-half cup of milk one-half teaspoonful of soda, one
teaspoonful of cream tartar, six eggs. This is very nice and
will keep three months, spiced a good deal with two pounds
of raisins, two pounds of currants, one pound of citron
chopped.
DEXTER
CA.KE.
and one cup of sugar to a
then add a
cream, add the whites of three eggs well beaten
half cup of milk in which is dissolved half teaspoonful of
soda, beat well then add two cups of flour in which is stirred
Rub
a half cup
of butter
Specialty of Imported
Canned Goods
62
Bake
one teaspoonful of
vanlla.
in three tins.
Frosting
Yolk
and on
layers
of three eggs,
flavor
top.
CIKCLE CAKE.
One cup
cup of butter, two eggs, onecup of milk, one-half teaspoon of soda, one teaspoon of
cream tartar, two cups of flour.
Frosting for same
One cup of sugar, one-half cup of
milk, one square of chocolate, a bit of butter.
of sugar, one-half
half
CHOCOLATE PIE.
cups of sugar, two-thirds of a cup of butter, yolks
of five eggs, whites of two, one cup of milk, three and onehalf cups of floui-, one teaspoon Royal Baking Powder.
Two
teaspoonful of
vanilla.
POUND CAKE.
One pound of sugar, one pound of flour, three-quarters
of a pound of butter, two tablespoonfuls of brandy, onequarter teaspoonful of soda, eight eggs, one-quarter pound
of citron, one pound of raisins.
CORNUCOPIAS.
One and
two cups
of flour,
one-
one-half teaspoonful
of
soda,
little
salt.
Bake
in
BLUEBERRY CAKE.
one cup of sugar, two eggs, one-half
cup of melted butter, one and one-half teaspoons of cream
tartar, one teasj^oon of soda, one pint of berries rubbed in a
Four cups
of flour,
dish of flour.
Try
Millar's Royal
Paragon Cheese
G3
TEA CAKE.
Three cups of
floui',
tartar, a little
Mix
salt,
together,
then add one and one-half cups of milk, one egg, and half
teaspoon of soda.
POVERTY CAKE.
One cap
CUP CAKE.
Two
LEOPARD CAKE.
One and one-quarter pounds
quarter pounds of sugar,
flour,
a tablespoon of mace.
part.
CHOCOLATE CAKE.
One cup
of sugar,
one-half cup
whites
LEMON CAKE
Two
spoonful of butter.
Boil until
it
thickens,
Evaporated Fruits
in
their
season
64
CORNSTARCH CAKE.
One and
one-half cup
cornstarch,
one and
Pow-
in last.
MOLLIE'S CAKE.
Two
cream tartar and soda with the flour, cream butter and sugar, add beaten yolks of eggs, mix well, then tlie flour and
milk, and lastly whites of eggs.
over night.
HARLEQUIN CAKE.
One cup
order
giveji.
Then
three eggs,
divide the
dough
(w^hites),
mix
in the
have two parts the color of the dough, flavor one with extract of orange, the other with vanilla, color the third with
two squares of chocolate melted, color the fourth with pink
coloring and flavor with strawberry, then bake each.
When
done lay a light, then a chocolate, then a light, then jDink.
Between the layers spread lemou jelly, and frost with white
frosting.
Lemon jelly
Beat one egg, add one cujd of water, the
grated rind and juice of one lemon, pour this slowly over
one cup of sugar mixed with two tablespoonfuis of flour.
:
Cook
Mansfield's
Extracts
65
ANGEL CAKE.
One cup
in the
pan
until cold.
TAVE'S CAKE.
Yolks of six eggs, one whole egg, one and a half cups
of sugar, one-half cup of milk, one-half cup of butter, onehalf cup of cornstarch, one and one-half cups of flour, onehalf teaspoonful soda, one teaspoonful
cream
tartar.
SPICE CAKE.
One cup
cup
of molsses,
of sugar,
two-thirds of a cup of
cream tartar, one-half teacup of melted butter the last
Add
spoon of soda.
oi.e-half
TEA CAKES.
One scant
Bake
batter.
half
in
gem
pans.
DELICIOUS CAKE.
Two
Latest Specialties
in
Grocery
line at
Mansfield's
cups of
66
teaspoonful Koyal Baking Powder, three
flour.
CEEAM CAKES.
one-half cup of butter, one
Let the water and butter come
to a boil, then stir in the flour and let it cook a minute or
two. Take from the stove and break in the eggs, one at a
This
Stir till thoroughly mixed, then drop in pans.
time.
One cup
of boiling water,
will
make
butter,
One cup
of sugar,
Cook
one
like custard.
nilla.
of sugar,
NO.
of flour
1.
one-half cup
(two-thirds
full),
one
Mixture
Flavor with
cake.
vanilla.
CHOCOLATE CAKE
NO.
2.
CHOCOLATE CAKE
One cup
of sugar,
NO. 8.
two eggs, one-half cup
of milk or wa-
ter,
LIGHT CAKE.
One cup of butter, two cups of sugar, two cups of flour,
one cup of milk, one cup of cornstai'ch, whites of five eggs,
Edam, Pineapple, Cream and Domestic Cheese
67
is
put on.
Bake
Caramel frosting
piece
of
Two
then take from the stove and beat rapidly until cool enough
to spread on the cake.
Melt some chocolate and put a thin
coating over the top of the boiled frosting.
LEMON CAKE.
Make
If prefered,
flavoring.
the cornstarch.
Lemon
one egg,
same
Bake
in thin sheets.
a walnut.
Stir it over the steam of a teakettle until
thoroughly heated.
Tho boiled frosting is very nice on this
size of
SILVER CAKE.
One cup
flour,
of
butter,
two cups
and one-half
of soda,
TEA KISSES.
Half a cup of butter, two cups of
flour, one cup of sutwo eggs beaten stiff, two tablespoons of milk, two teaspoons Royal Baking Powder. Dip out by the teaspoonful
spreas far apart on a pan. Sprinkle with powdered sugar
and bake in a quick oven.
It takes but a few minutes, and
gar,
BROWN SUGAR
Two and
one-half cups of
One and
CAKE.
brown
sugar, one cup of butone half cup of milk, three eggs, three cups of flour, two
teaspoonfuls of Royal Baking Powder, one-third of a teaspoonful of nutmeg, one teaspoonful of molasses, one cup of
currants, one cup of raisins, one-quarter of a pound of citron.
ter,
JAMES CAKE.
eggs,
two teaspoonfuls
of molasses,
68
flour,
kind of spice.
FILLING
with
harden in
tin basin
will
cold water.
raisins,
warm put
it
Stir briskly,
and
cake.
CHOCOLATE FROSTING.
One cup
of sugar,
Beat
it
of
piece of butter
chocolate
boil
until
FIG FILLING.
One cup
of sugar,
One cup
of
FROSTING.
sugar,
four
tablespoonfuls of water,
boil
for
Cake
69
COFFEE
One-half
gill of
ICING.
warm.
Spread on cake.
and
pound
salt of tartars,
To
of sugar.
one
the
gill of
first
boiling water,
tar-
one-quarter
Let it stand on
minutes add the
the time
add the
for twenty-five
sugar, strain
and bottle
stirring all
it.
ac-
when
simmers stir in slowly one cup of granulated sugar, let it boil five minutes without stirring, then set
the dish in cold water or on ice and stir to a cream.
This
frosting does not flake off, and with a little practice is perfect.
Flavor according to taste.
If it gets hard too soon
slow
fire
it
heat again.
of
sugar,
tine
bananas sliced
thick
thin, beat
stirring constantly
add three
COCOANUT FILLING.
One grated cocoanut
stiff,
frosting
Elastic
A
great
Starch
^^
invention.
Requires
Makes
collars
and
cuffs stiff
as
when
first
bouo-ht
This Starch
is
made
is
is
who have
new.
entirely different
all
no cooking.
and nice,
from
put up by
men
experience in the
a practical
By
and
be just
bought new.
Collars, will
when
first
as stiff
and nice as
over
all
other
no cooking, keeps
the iron from sticking and linen from blisStarch
is
It requires
The manufacturers
en.
Beware
of
worthless
been put
name ELECTRIC,
'.
Be
cut of the
]
W. h, Mansfield &
Go's.,
Putnam.
'
Mansfield's Flavoring
Extracts
in this section.
Don't
if
any Equal.
Your Food
Spoil
-BY USING-
POOR EXTRACTS
W. H.
Mansfield
&
Co., Proprietors.
For Sale
in boxes
and bulk.
W. U.Mansfield
Canned
Goods
W.
H.
Consisting of
all
French Vegetables
OiaB BEiiiABr^
Packed expressly
extremely
ghss and
for us
Tomatoes
is
TENDER, SWEET
The Tomatoes
fection variety
in
being
ripe, yet
in all lines of
Canned Goods, we
W. H.
Mansfield
&
Co.,
Putnam.
atid one-half
GINGER SNAPS.
cup of light brown sugar, oneone teaspoonful of salt, one teaspoonful of ginger, three scant teaspoonfuls of cream tartar,
one-half cup of boiling water in which stir two teaspoonfuls
One cup
of molasses, one
and
lard,
of soda.
Roll thin.
SUGAR COOKIES
One and
one-half cups of
No.
1.
Beat egg,
SUGAR COOKIES
Ona cup
of sugar, one
No.
2.
thi-ee ta-
SUGAR COOKIES
No.
3.
Two
Roll thin.
MOLASSES COOKIES
One and
one-half cups
No.
1.
of
Imported Vegetables
in
Glass.
74
MOLASSES COOKIES
One cup
of sugar,
two cups
No.
2.
of molasses, three-fourths of
Knead
as little as possible.
Roll thin
BELKNAP COOKIES.
One cup
quart of
of sugar,
flour,
BAKER'S SQUARES.
Two
and one
night.
in the milk,
two eggs,
flour to
knead.
square cutter.
Mix over
Bake a
light brown.
GINGER COOKIES.
One cup
of sugar, one
in a quick oven.
SPONGE GINGERBREAD.
One and one-half cups of molasses, one-half cup of meltone good teaspoonful each of soda, salt and ginbutter,
ed
ger, one cup of boiling water, flour enough for a thin batter
Bake in thin sheets in a quick oven.
as for sponge cake.
SNICKER-NOODLES.
Two
three-quarters of a cup of
Royal Baking Powder,
milk,
two
teaspoons
cup
of
one
butter,
four cups of flour. Drop in buttered pans. Sift over ciuna
mon and sugar just before putting into the oven.
eggs, two cups of sugar,
HERMITS.
One and one-half cups of sugar, one cup
eggs, one-half teaspoonful of soda,
allspice, one
of butter, three
ne teaspoonful each of
75
CHOCOLATE COOKIES.
One cup of butter, one and one half cups of sugar, two
eggSjOne teaspoon of soda dissolved in a little milk,four cups
flonr,two teaspoons cream tartar,two squares melted chocolate
chopped
tine,
to roll thin.
SOFT GINGERBREAD.
One-half cup of molasses, one-half cup of sugar, one egg,
butter size of an egg,one-half cup of buttermilk,one teaspoon
of soda, one cup of raisins, chopped,
two cups
of flour.
COFFEE GINGERBREAD
One
spoonful of soda, one-half cup of butter, one-quarter of a teasj)oonful of all kinds of spice, one-half cup of sugar, three
cups of
flour.
Bake
in a thin sheet.
NICE DOUGHNUTS
Two
No.
1.
DOUGHNUTS
One cup
No.
2.
TRIFLES.
Beat one egg to a
enough
to
make very
stiff froth,
stiff.
add a
little salt
and
flour
hot lard.
BAKER'S GINGERBREAD.
One cup
76
WA.RM GINGERBREAD.
One cup
one cup of sugar, four tablespoontwo teaspoonfuls each cf soda and ginger, two
salt, one cup of boiling water put in just be-
of molasses,
fuls of butter,
cups of flour
fore putting into the oven.
;
One quart
sugar,
one
COTTAGE CHEESE.
Heat sour milk with a gentle heat (it is a good way to
set tlie pan over a kettle of warm but not boiling water) until
Pour off the whey with
the whey separates from the curd.
hang
it to drip for several
bag,
and
into
a
curd
care, put the
hours.
Do
not squeeze
it is
small saucers.
It
it.
soft
but not tough cake, like blancmange serve in the same dish.
Cut out carefully with a large spoon, and put in saucers with
cream, powdered sngar, and nutmeg to taste. It is better if
set on the ice for an hour before it is brought to the table.
Do not let it stand until the whey separates from the curd.
Few people know how delicious this healthful and simple dessert can be made, if eaten before it becomes tough and tart,
There ar3 not
with a liberal allowance of cream and sugar.
superior
to
it.
creams
and
jellies
many
BENSDORP'S
iRoyiil
3)Mfch
-#t@kelalei
For
all
this
choice
Cocoa
ient
@king purposes,
is
as well as
S^lnMag,
in cake
form.
and recommended by
W.
H. Mansfield
& Co.
PIES.
PASTRY FOR ONE
One cup
of flour,
PIE.
one large spoonful of butter and lard
mixed, one-half teaspoon of salt. Rub the lard into the flour
and wet with ice water uDtil it is a soft dough ; roll into a
Fold the corners over
thin sheet and spread butter over it.
it
and
roll.
PUFF PASTE.
One
half
pound
Make
of flour.
put in a pinch of salt, then mix with the hand with cold
water. About one gill is necessary. Then roll to one-quarspread over it one-half pound of butter as
of an inch thick
;
it
in four
Use only
flour sufiicient to
They
from
sticking.
be done in
will
fifteen minutes.
TART PASTE.
Half cup of butter, half cup of lard, mixed, two cups of
flour, a half cup of sweet milk, one teaspoonful of cream tartar and a half teaspoonful of soda.
le:\ion
One
spoons
custard
of flour,
three eggs
pie.
of
for frosting.
of an BQg.
We
always
sell
is
added.
Pure Lard
79
LEMON
PIE.
one cup of water, one cup of sugar,
four eggs, two tablespoons of cornstarch or three of flour.
Grate the rind of one lemon, squeeze out juice and pulp of
both, add sugar and water ; separate white from yolks, beat
Two
large lemons,
yolks and add to lemon; stir well and put in steamer, let
it
steam until hot. This makes two pics. While steaming line
two plates with paste and bake, making holes in crust so it
will not blister.
By the time crust is made filling is hot
enough
of water,
let it
LEMON
Allow the grated rind and juice of two lemons, two cnps
of sugar, three eggh, and a piece of butter as large as an egg.
Rub smooth in some cold water two tablespoonfuls of cornstarch.
Have ready two cups of boiling water in a saucepan,
are baked,
very
stiff,
brown
a few
minutes in
the oven.
MOCK MINCE
PIE.
two cups of cold water, one cup of
molasses one cup of brown sugar, one and one-half cups of
melted butter, one cup of chopped raisins, one cup of currants two eggs beaten light, one tablespoonful of cinnamon,
one teaspoonful of nutmeg, one of clove, one of salt and one
Wineglass of brandy or cider. This is
of black pepper.
enough for four large pies.
Six soda crackers,
BOILED CIDER
One quart
Largest
of cider boiled
line of
down
PIE.
to one cupful, one heap-
80
ing cup siigar, two eggs, one heaping tablespoon of flour.
Before pouring on the crust add four teaspoons cold water
aud one teaspoon vanilla. Bake with two crusts.
SQUASH
One cup
ter
cups of
Enough
of strained squash,
one-half
riailk,
PIE.
one egg, one and one-quar-
salt.
CREAM PIE.
beat the white
Line a deep pie plate with a rich paste
of an egg, add one pint of cream, sugar to taste beat all
together well but not whip flavor with nutmeg or vanilla and
;
bake as a custard
pie.
1.
Bake
2.
Stew enough apples for four pies, four eggs, two -thirds
of a cup of butter, one cup of sugar, a tablespoon of extract
of lemon.
BRAMBLES.
One
Add two
coffee
cup of
raisins
crackers rolled
fine,
BANBERRIES.
One pound
of raisins seeded
juice
and
PUMPKIN PIE.
Pare and take out the seeds of a small pumpkin, stew
Finest
line of
Canned Goods
in tliis
section
it
81
LEMON PATTIES
Line small pattie pans with puff paste and fill with the
following mixture
Three eggs, two cups of sugar, grated
:
Bake
RHUBARB
One cup
lightly.
PIE.
one
little salt.
crusts.
1.
MINCE MEAT
NO.
2.
NO.
3.
two
sugar
when
HOT PUDDINGS
BLUEBEKRY PUDDING.
Two cups
cup
of sugar,
four cups of
floui*, with
one teaspoon of soda and two teaspoons of cream tartar sifted through it. Stir in one pint of berries and steam one
hour.
CREAM PUDDING.
of milk, two cups of flour
Beat three eggs to a froth, and
just before baking add one cup of cream.
of salt.
No.
1.
salt.
Let ono quart of milk come to a
;
one pint to stir in with the egg, molasses and
other ingredients. "When the irilk comes to a boil,stir in the
Let it stand and cool before you
meal and flour gradually.
put
INDIAN PUDDING
No.
2.
One quart
Take
ofl"
of scalding milk,
hours.
No.
3.
lasses,
We
sell all
is
much
nicer.
83
flour,
cut
into flour
it
as soft as
tartar, butter
it
Roll
of an egg
one inch thick
size
it
roll it
Serve
with sauce.
GINGERBREAD PUDDING.
One cup
of molasses, one
salt,
one table-
lastly vinegar.
all
the milk.
CIRCASSIAN PUDDING.
crumbs in one pint of milk.
eggs beaten with four tablespoonTake from
fuls of sugar and piece of butter size of walnut.
the fire and stir in gradually the well beaten whites of three
Flavor wdth vanilla, pour into buttered dish and bake
eggs.
Serve with sauce flavored with lemon juice.
in slow oven.
Boil six tablespoons of bread
One
pudding
will
in
84
RICE PUDDING.
One quart of milk, one cup of rice, one small cup molasone quarter of a teaspoon of salt. Bake slowly two hour?
or until the rice looks red like Indian meal.
ses,
CRUMB PUDDING
Six tablespoonfuls of soft bread
sweet milk, boil milk and bread ; stir until smooth,then cool.
Add yolks of three eggs and three-quarters of a cup of sugar
beaten together beat the whites of eggs and add last. Bake
;
FRUIT PUDDING.
One cup
of molasses,
CRACKER PUDDING.
Six
crackers,
three
salt,
one quart
cool,
add four
ENGLISH PUDDING.
cuj) of butter, one cup of
sweet milk, one teaspoon of soda, three and one-half cups of
flour, a teaspoon of different spices, one cup of chopj^ed rai-
One cup
of molasses, one-half
currants
and
citron.
Steam two or
hours.
One quart
salt.
This
is
very nice.
Flour.
85
TUEK'S CAPS.
Two
to taste.
Bake
cups half
in
salt, flavor
full.
DELICIOUS PUDDING.
Thicken one pint of milk with one-half cup of flour, and
simmer ten minutes.
Add nearly a cup of sugar and a good
half cup of butter stir while hot until thoroughly mixed.
When half cold add the beaten yolks of live eggs when entirely cold, add whites of eggs beaten to a stiif froth. Flavor
with lemon or vanilla. Bake in a two-quart dish as it rises a
great deal. Place in a pan of hot water in a quick oven for
half an hour.
Serve with hard sauce flavored differently
from pudding.
;
COTTAGE PUDDING.
One teacup
of sweet milk,
LEMON PUDDING.
Soak two slices of stale bread in cup of cold water. Mix
the yolks of two eggs, one-half cup of melted butter, a scant
cup of sugar and the juice of one lemon, and pour over the
Bake, and frost with the whites of two eggs and one
bread.
cup of sugar. Brown lightly.
FRUIT PUDDING.
Two
et,
cups of chopped bread, one-half cup of chopped suone-half cup of molasses, one egg, one cup of stoned I'ai-
in
it,
it
Put
BROWN
One cup
in a
bowl and
thickens.
BETTY.
of bread crumbs,
We
Warrant
All
Our Goods
PLUM PUDDING.
Two
PUDDING SAUCE.
FOAM SAUCE No.
1.
Beat until light one cup of sugar and half cup of butter;
add the grated rind of half a lemon, and j)Our over the mixLet it stand twenty minutes.
ture one cup of boiling milk.
FOAM SAUCE
No.
2.
ens.
taste.
MOLASSES SAUCE.
One cup
cup of vinegar
We
always
let it boil
sell
87
the molasses reserved.
little of
from the
fire
FOAMING SAUCE.
Beat whites
sugarin
of wine
FRENCH SAUCE.
Cream
of
sugar.
Put
half a
Then add
on the
it
pound
fire;
and
of butter,
stir in half a
till
wine.
Flavor
sin.meis.
it
joound
gill of
with
nutmeg.
BROWN
A DELICIOUS
SAUCE.
two tablespoonfuls
tablespoonfuls of sugar,
two tablespoonfuls
of flour,
and
of molasses.
WINE SAUCE.
One and
a half cups
beat to a
Families have
stiff
perfect
cts.,
freedom
;
choose
to
what sort of
per pound,
or they can
if
sort,
buy
nmm
Guaranteed to be made from Selected Fruits, Granulated
Sugai", with no sort of adulteration.
and butter.
W.
H. Mansfield
&
at
Co.,
Putnam.
LADIES
Will you kindly try
tlie
lOSTON
#
IRYSTAL
iCLATINE}
It is
it.
[Letter]
S. P.
Broad
St.
Boston, Jan.
Messrs. John A. Andrews
Gentlemen
&
9,
1890.
Co.:
I have made
me
in
unbroken packa.
For
sale
COLD PUDDINGS.
CHOCOLATE BLANC MANGE.
One quart
chocolate.
Better
if
made
the
RASPBERRY CREAM
One quart
ar,
of cream,
one pint
of
ries,
and mix
freezer.
all
ICE.
milk, one
VANILLA CREAM.
One
too rich, the yolks of five eggs and one large tablespoonful of
vanilla extract.
of a teaspoonful of salt.
90
ful of
quart of cream.
freeze.
The
way
flavor of this
to
When
cool.
Strain
less.
SPANISH CREAM.
One
it
when the
gelatine
When
it is
thick as
as
is fully
five
dissolved
tablespoons of
stiff,
and
vanilla.
Put
two tablespoons
of milk,
of flour
PEACH PUDDING.
One-half box of gelatiue soaked in enough cold water to
half
large pint
of
boiling
water,
91
Beat
of sugar,
all
(tart),
Sauce
One cup of milk (boiling), add to it the yolk of
one egg, two or three tablespoons of sugar, one teaspoon of
:
Cook
flour.
until thick.
FRUIT JELLY.
To one ounce package
slowly swell.
When
the fruit
is
and the
it
boil slowly
clear), add
two minutes, and carefully skim the
fruit into a mould.
Put the gelatine into the syrup, and just
let it boil up, and pour over the fruit.
When cold serve with
cream and sugar.
two cups
of sugar
it
jelly wiJl
be
boil
until
it
begins to thicken.
let it
harden.
Pour
into a mould.
JELLIED PRUNES.
of prunes, a pint and a half of water, onepackage of gelatine, oue-half pint of wine and one of
sugar.
Soak the gelatine in one gill of the water for two
hours wash the prunes in two waters, rubbing them well between the hands put in a stewpan with five gills of water
and cook slowly for one hour
take up the prunes and remove the stones return the fruit to the water in the stewpan
and let it boil up add the gelatine and take from the fire,
stir until gelatine is dissolved, then add sugar and wine.
Place the stewpan in a pan of ice water and stir the preparaPour into a mould and set in
tioii until it begins to thicken.
half a
Figs, &c.
92
a cool place to liarden.
It
five hours.
PEACH CREAM.
One
dissolved in a
little
FROZEN PEACHES.
One dozen
sugar,
and
stir
down from
freezing.
TAPIOCA CREAM.
Cover three tablespoonfuls of tapioca (over night) with
cold water. In the morning pour off the water, and put into
one quart of milk in a double boiler over the fire. Stir into
it the yolks of four eggs with two-thiids of a cup or sugar
and a little salt. Stir until it begins to thicken. When cool
with vanilla. Make a frosting of the whites of the
eggs and drop over the top sprinkle over a little sugar.
Put in the oven and brown lightly.
flavor
ORANGE PUDDING.
One and
one-half
six
eggs,
of
milk.
GELATINP: PUDDING.
One
pint
of milk.
S>iparate
eggs with the yolks make a boiled custard. Soak one- third
of a box of gelatine a few minutes in cold water, then add
;
We
93
PINEAPPLE SPONGE.
One
ORANGE SHERBET.
Mix together one
Let this
mixture stand one hour, strain and freeze, or the sugar and
water may be boiled together for twenty minutes,the strained
fruit juice
added
to this, cool
Lemon Sherbet
is
made
and
freeze.
using lemons in
place of oranges
FA.NCY
Cut a
slice
JELLIED APPLES.
Use two quarts
cored
then put in as
many
apples as
94
is
fire
dissolved,
two tablespoonfuls
of hot water.
above within a spider of boiling water, simmer till it thickens, then remove from the fire and stir in the whites of the
four eggs beaten stiff with two tablespoonfufs of sugar.
Eat
cold.
AMHERST PUDDING.
of molasses, one cup of mill:, one cup chopped
one cup of suet or three-quarters of a cup of butter
one teaspoonf ul of all kinds of spices, one teaspoonful soda
flour sufficient for a tolerablely stiff batter, about three and
One cup
raisins,
one-half cups.
KINGSLEY PUDDING
Three pints of milk, yolks of four e^g^, one-half box of
As
gelatine, sweeten and flavor to taste, boil like a custard.
it is taken from the fire, stir in the whites of four eggs beatBefore it thickens put
en to a froth and stir while cooling.
in a dozen each of macaroons and cocoanut drops and let it
harden. Eat cold. This makes a large pud ling
SNOW PUDDING.
To one
add one-
when
beat
the gelatine
it till it will
is
cold not
just
Largest Variety of
reserves
95
Set away to cool.
mould.
serving
eggs,
is
made
as follows
two tablespoons
of sugar,
WINE JELLY
To one package
let it
One
of gelatine
of cold water
cinnamon in it.
wine, then pour in
one cup of
two pints and one-half of boiling water put over the fire
take off and strain, adding a cup
and let it come to a boil
more of wine and juice of a lemon or two.
;
LEMON
JELLY.
mould.
OEANGE JELLY.
Dissolve one-half box of gelatire in one cup of cold water for ten minutes,
of sugar,
;^'uice
of six
moulds.
is best).
Make
slices of
1.
a custard as follows
pint
of
rich
milk, yolk of two eggs and one whole one, a half cup of suwhen
Boil, and flavor with vanilla
gar, a pinch of salt.
;
when
stiff
add two
table-
CHARLOTTE RUSSE
NO.
2.
pour over
it,
strain,
96
When
stif frotb.
cool
a stiff frotb.
fill
CREAM CUSTARD.
Scald one quart of milk and pour into
it
tbe following
Yolks of four
and tbree
Beat tbe wbites
teaspoonfuls of flour. Flavor witb vanilla.
witb one tablespoon of sugar to a stiff frotb, tben pour tbe
custard into a pudding disb. Dip tbe frosting out witb a
tablespoon snd put on tbe top set in tbe oven and brown,
tben put one teaspoonful of jelly in tbe top of eacb spoonful
mixture,
stirring
constantly,
till
tbickened
of a cup of sugar
of frosting.
RICE PUDDING.
Boil one-balf cup of rice in one quart of milk until soft
about one bour and tben add tbe yolks of tbree eggs beaten ligbt witb one-half cup of sugar, a little salt, and a teaspoonful of vanilla. Frost witb wbites.
ORANGE FLOAT.
Mix one quart of water, tbe juice and pulp of two lemBoil sufficiently to disons, and one coffee cup of sugar.
solve tbe sugar and tben strain and again bring to a boil.
Add four tablespoonfuls of cornstarch, mixed in a little cold
water, stir and boil fifteen minuies when cool, pour it over
;
CHOCOLATE CREAM
One quart
of milk, three-quarters of a
of a cake
of
cup
of sugcir,yo]ks
chocolate,
one-half
in
Stock
We
w
From Medium
We
sell
to
High Grades.
same on
their merits.
NO PEESENTS
you have
to
W.
H.
MANSFIELD &
CO.
HEADQUARTERS FOR
Consisting of
Raisins,
Currants,
Citron.,
Prunes, Figs,
Of
Dates,
Turkey
Varieties.
W,
H,
and
at
MANSFIELD &
GO'S
CANDY.
VANILLA CARAMELS.
Two
cups of sugar, one cup of milk, one quarter teaspoonful of cream tartar. Boil until hard.
Flavor with vanilla, but do not stir ; pour into pan and when cool cut into
small squares.
MOLASSES CANDY.
Two
WHITE CARAMELS.
Two
WALNUT CARAMELS.
Two
LAKE
Twu cups
KISSES.
table-
tartar,
boil until
BUTTER SCOTCH
No.
1.
Two
cups of sugar, four tablespoons molasses, four tablespoons water, one-half cup of vinegar. Cook until it harFlavor with vanilla.
dens, then add one-half cup of butter.
Pour
All
and cut
in squares.
100
BUTTEK SCOTCH
No.
2.
CHOCOLATE CAEAMELS
No.
1.
CHOCOLATE CARAMELS
No.
2.
Two
vanilla.
CHOCOLATE CARAMELS
Two
of a
cup
No.
3.
till
size of
of
vanilla.
cool.
PEPPERMINTS.
Two and
peppermint.
Beat steadily
till
Drop
fire
it
will
in
can be used, add milk and pat upon the stove again
for a few minutes.
fore
it
CREAM CANDY.
One pound
of w^hite sugar,
Pull
like.
if
you
DRINKS.
PICNIC COFFEE.
one-fourtti Mocha and three-fourths
and all, mixed with the dry coffee. Stir
well with a spoon, then add two gallons of cold water.
Let
it cook slowly only boiling up once or twice, then put it on
Put in a cup of cold water and pour
the back of the stove.
One pound
Java,
two eggs,
out a
little
coffee,
shell
is
not
filled
with grounds.
CHOCOLATE.
Tablespoonful of chocolate for each person.
Pour ou
boiling water and allow it to thicken milk enough to cool
;
then
stir in a well
TEA.
One teaspoonful
ter,
it.
It
can be
made on the
table
COCOA.
Put one-half teaspoon
boiling water.
boiling water.
COCOA
One teaspoonful
No.
Rockwood's
2,
(or
sweeten to
taste.
a cup.
LEMONADE.
One pound
of sugar to one
ice,
PICKLES
SWEET TOMATO PICKLE
One peck
of green tomatoes,
six
TOMATO KETCHUP
Twelve large tomatoes,
ripe,
six
No.
1.
TOMATO KETCHUP
No.
six
tablespoonfuls of
pepper,
three tablespoon-
fuls of mustard,
2.
the quantity
is
reduced one-half.
Put
into bottles.
PICKLED PEARS.
Eight pounds of pears four pounds of brown sugar, one
Steam
ounce of cinnamon and cloves, one quart of vinegar.
boil the sug
the pears until soft, stick a few cloves iu each
Repeat
ar, vinegar and spice and pour over the fruit hot.
each
time.
stand
five
days
them
Let
this process three times.
;
of
Us
103
CUCUMBER PICKLES.
The
full
CHUTNEY S:iUCE.
Four pounds of sliced apples, one quart of vinegar, one
pound of brown sugar, one cup of stoned raisins, one cvip of
currants, one cup of sliced citron,
four ounces
Whei.
of
salt,
pej)pers,
cook until
cold, bottle.
SPICED GRAPES.
Cook
Squeeze the pulp of the grapes out of the skins.
the pulp a few m^inutes until you can press it all through a
Reject the seeds. Add a little water to the skins and
sieve.
Then make a syrup of three
cook till they are quite tender.
pounds of sugar, one pint of vinegar, two tablespoons of cinnamon, two tablespoons of c^.ove and half a teaspoon of salt.
Add the grapes (this quantity is for six pounds), and boil fifteen minutes.
CHILI SAUCE
No.
1.
scald, peel
'
in
the Season
1Q4
CHILI SAUCE
No.
2.
SPICED CURRANTS.
Five pounds of ripe currants, four pounds of sugar, two
tablespoons each of cloves, cinnamon and allspice, one pint of
vinegar.
Boil three hours until quite thick.
PICKLED
FIGS.
Two pounds
CUCUMBER KETCHUP.
Grate one dozen large cucumbers, without paring,squeeze
two quarts
and to this pulp add two small onions, chopped
of vinegar, salt and pepper to taste.
;
8tcpy DepaHmcnf
In our Store contains a finer assortment than any
house outside of the cities. We aim to carry the
best grades, and as many brands of same, as our
We
ticut.
W.
H.
iNSFIELD &
CO.
USEFUL HINTS.
To prevent
To remove
and
more sugar
diately
To
effect.
let it
absorb
all it will,
take out iron stains, put on lemon juice and salt and
sorb
all
nails, or
To
allay
the
er
and applied
or
first
the
wound
Leave on
until
Even a
can be made of
slice of
fat pork, as
we do not
In nearly
of chloride
Remember
summer.
of
all cases,
lime,
Victor Flour.
stains
which sub-
106
stance
is sufficiently
It is applied thus
common
to be
had
of
every
druggist.
lime
them
into
lom ten to
twentv minutes in some instances the operation must be repeated once or twice finally, well rinse in plenty of clean
;
water.
so
The omission
many persons
fail in
why
ide of lime.
Cream of
them
tartar
Musty
may be sweetened with lye or disLet either remain in them a short time, then
cleanses
well.
bottles or jars
solved soda.
will
if
a little
salt
way
described.
To Wash Blankets.
and
a small quantity of
it,
as
rosin
Old
al-
ways hardens the fibre of wool. Put the ends into the washer, and then put in the blankets after all the dirt has been
107
removed, wring into another tub of hot suds, and from that
wring into a tub of hot bluing water wring from this and
hang at once in the open air to dry. If the water is abundant and soft, and you use this soap, blankets thus washed
will not shrink^and will be as soft and fleecy as when they
;
store.
To Relieve
a Cough.
little
let
salt,
two or
dissolve
it
Another
Take five cents' worth of pulverized licorice
ground flaxseed mix together, put a little in a
cup add strauied honey to sweeten well, steep in hot water
till licorice is dissolved.
Take a good dose of it as often as
the cough is troublesome. It is a sure, safe, speedy relief.
Try it once.
:
extract and
For
sick
headache
Two
a bit of glue in
If clapped
muslin,
it
To Clean Flat
flat
in a
Irons.
Beeswax and
it
salt will
make rusty
wax
Tie a lump of
than new.
When
rub them first with the wax rag, then scour them with a
paper or cloth sprinkled with salt.
hot,
little
and a handful
warm
To Wash
soap or
of
common washing
water.
Calico.
Make
Add enough
soda,
dissolved
use no
it
flour
is
starch as
entirely free
guarded against by
is
for
from
ordinary
lumps.
straining
the
Strictly Pure.
108
Do
it
little
and a
soft
let
little
the fabrics
little of
will
soon teach
this.
INDEX.
Bread,
Cake,
...
-
4752
55
69
73
76
Candy,
99100
Cold Puddings,
8896
Drinks,
101
3840
1216
8287
Eggs,
Fish,
Hot Puddings,
Meats,
2531
7881
Pickles,
102104
Poultry,
1922
Salad,
4043
Soups,
Sauces,
Vegetables,
Useful Hints,
...
59
18
33 37
17
105-107
LIBRARY OF CONGRESS
III
01'1
;!
488 637 9
lilillii?