Part 3

One quart milk, one-half box gelatine, two-thirds cup sugar, three eggs. Put gelatine in milk, scald the same, then add the yolks of eggs with the sugar, and salt. Let it come to a boil; when a little cool stir in the whites. Set it in a basin of cold water and stir thoroughly, adding flavoring when quite cool.

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ORANGE JELLY.

One-half box gelatine dissolved in one-half pint cold water half an hour; then add half a pint boiling water, place over the steam of a tea-kettle. When thoroughly dissolved add one cup sugar, the juice of five oranges and two lemons, and put in a mould in a cool place.

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PRUNE JELLY.

Soak in water one-half a box of gelatine. Stew half a pound of prunes until tender, then remove the stones. To liquid add gelatine and one cup of sugar, and enough hot water to make a pint and a gill of liquid. Return prunes to liquid and let boil. Serve with whipped cream.

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WHIPPED CREAM.

Add to one-half pint cream of moderate thickness the white of one egg beaten to a stiff froth, one-half cup pulverized sugar and flavoring. The grated rind and juice of half a lemon is nice.

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CHARLOTTE RUSSE.

Eighteen Savoy biscuit, three-fourths pint cream, one tablespoon powdered sugar, one-half ounce isinglass. Flavor with vanilla or wine. Brush the biscuit with the white of egg. Line the bottom of a round mould, standing them upright all around the edge, then place the mould in the oven for five minutes to dry the egg. Whip the cream to a stiff froth with the sugar, flavoring and melted isinglass. Fill the charlotte, cover the top with a piece of sponge cake the shape of the mould, place on the ice until ready for use.--Mrs. Werner.

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WINE JELLY.

Two pounds sugar, one pint pale sherry, one pint cold water, one package Cox's gelatine, juice of two lemons, one quart boiling water, small stick cinnamon. Soak the gelatine in cold water one hour, add to this sugar, lemon, cinnamon, and pour over all the boiling water, stirring until gelatine is dissolved. Put in the wine last. Strain through flannel bag without squeezing. Wet mould with cold water and pour in the jelly; set on ice to cool.--Mrs. Werner.

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ICE-CREAM.

One teacup milk, one cup sugar, two eggs beaten light, let come to a boil; cool and strain, adding one quart cream. Flavor with a tablespoon of vanilla. Then freeze.--Mrs. McKenzie.

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COFFEE JELLY.

One box gelatine dissolved in half a pint cold water two hours, then add one pint sugar, one pint strong hot coffee, one and a half pints boiling water. Strain and set away to cool. Serve with cream and sugar.--Miss R. H. Nash.

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ORANGE SHERBET.

Six oranges, whites of six eggs beaten to a stiff froth, two quarts of water, two cups of sugar. Freeze same as ice cream.--Mrs. Paxton.

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LEMON JELLY.

One-half paper gelatine dissolved in one-half pint cold water An hour; then add one pint of boiling water, juice of a lemon, three-fourths pint sugar. Strain and set away to cool.

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CHARLOTTE RUSSE.

One pint milk, one-fourth box Nelson's gelatine, two cups sugar, yolks of two eggs. Mix these ingredients and set in a vessel of boiling water until gelatine is dissolved. Strain through a sieve. Flavor with vanilla. When cool, beat in one pint of well-whipped cream. Line your dish with sponge cake and pour in the custard. --Mrs. J. B. Henslee.

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FRUIT ICE-CREAM.

Two quarts cream, five eggs, one and one-fourth coffee-cups pulverized sugar, three pounds peaches peeled and chopped fine. Beat whites and yolks of eggs separately. Any fruit preferred may be used.--Mrs. Guilbault.

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ICE-CREAM.

One pint of milk, one pint of cream, one cup pulverized sugar, two eggs. Flavor to suit the taste. This makes three pints of cream. --Mrs. G. B. Harker.

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PINEAPPLE SHERBET.

Pour two quarts of boiling water over one can of sliced pineapple, steep one hour and strain. Add juice of six lemons and two cups of sugar. Put into freezer; when partly frozen, whip the whites of five eggs to a stiff froth, adding slowly after they are whipped four tablespoons pulverized sugar. Stir this slowly into freezer and freeze two hours.--Mrs. H. C. Dimick.

MISCELLANEOUS.

CREAMED OYSTERS.

One quart of oysters, one and a half cups cream, one heaping tablespoon cornstarch. Salt and pepper to taste. Let the cream come to a boil, mix the cornstarch in a little milk and stir into the cream, add pepper and salt. Let the oysters come to a boil in their own liquor, and skim carefully. Drain off the liquor, and turn the oysters into the cream.--Mrs. H. D. Leonard.

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CREAMED CELERY.

Cut in inch pieces and cover with milk, to which, when boiling, add salt and a small piece of butter. Serve hot.

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DICED TURNIPS.

Pare, slice, cut in dice an inch square; boil until nearly done in as little water as possible. To one quart of turnips, add one tablespoon sugar, and salt to taste; when boiled quite dry, add two or three spoons of cream and a beaten egg.--Mrs. A. J. Lampshire.

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CHOPPED PICKLE.

One peck of green tomatoes, one pint green peppers, two quarts green cucumbers, four bunches celery and one ounce celery seed, one ounce mustard seed, five cents worth of turmeric in a bag, one large cup brown sugar, two heads of cabbage, one-fourth pound horse-radish. Sprinkle salt over cabbage and tomatoes, and let drain over night; rinse with water in the morning. Put seeds and turmeric in vinegar and boil, pour over the ingredients while hot.

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EGG OMELETTE.

Ten eggs, one large coffee-cup milk, a little salt. Beat the eggs very light, add the milk and salt. Pour into a hot skillet in which a large tablespoon of butter has been melted. When partly cooked, remove from fire and bake in oven until firm. Place a hot platter on top of omelette, invert quickly, and serve at once.

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CHILI SAUCE.

Fifty large, ripe tomatoes, six green peppers, six red peppers, eight onions and six garlics, eight tablespoons salt, eight tablespoons sugar, twelve cups vinegar, celery, cloves, cinnamon and allspice to taste. Chop peppers and onions very fine. Peel and chop the tomatoes. Boil two hours; stir while boiling.

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WATERMELON SWEET PICKLE.

Pare and cut the rind into thin pieces and place in a porcelain-lined kettle; to about five pounds of fruit, add two teaspoons salt, with sufficient water to cover, and boil until tender enough to pierce with a silver fork. Drain well, then take one quart of vinegar, two pounds sugar, and pour over the fruit. Scald the syrup and pour over the fruit for eight successive days, the ninth day add one ounce each stick cinnamon, whole cloves and allspice. Scald all together and seal up. Nicer if left to stand two or three months.--Mrs. L. A. Grover.

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DRESSING FOR MEATS AND POULTRY. ESPECIALLY FOR TURKEYS.

One-half loaf baker's bread dried and soaked in cold water; squeeze the bread well with the hands until all the water is out. Smother a small onion in a large piece of butter, but do not brown it; add this to the bread, also one pound chopped veal, one-half pound tender pork, grated half nutmeg, pepper, salt, chopped parsley, three eggs, beating the whites to a froth and adding last.--Mrs. Werner.

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VEAL LOAF.

Three-fourths pound raw veal, one-fourth pound raw salt-pork, three eggs, nine crackers, three teaspoons salt, one and a half teaspoons pepper, parsley. Chop very fine, and bake one hour. When cold, slice thin.--Mrs. W. H. Nash.

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GERMAN PICKLES.

One bushel large, yellow cucumbers; peel, cut up lengthwise and remove seeds; sprinkle with salt and let stand twelve hours. Strain and thoroughly dry with a cloth; cover with cold vinegar and let stand for two weeks; pour off vinegar, dry cucumbers, put in a jar with a teacup of mustard seeds and spices. Boil sufficient vinegar to cover and pour over them warm.--Mrs. Werner.

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ESCALLOPED OYSTERS.

Sprinkle a buttered dish with cracker crumbs, then put in a layer of oysters, some bits of butter, a little pepper and salt, and so on until the dish is full, leaving crumbs and butter on top. Pour over the top a little milk. Bake until of a light brown.

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TO BLANCH ALMONDS.

Shell the nuts and pour boiling water over them; let them stand a minute, then throw them into cold water; rub between the hands and the dark skin will come off.

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BOILED FISH.

One mountain trout or white fish, clean and wash well, sprinkle salt on the inside and out and let it stand over night; in the morning put into salt boiling water, boiling fifteen or twenty minutes. Lay on a platter sprinkled with chopped parsley and serve at once with hot potatoes boiled in salt water. For gravy, a large piece of butter melted but not boiled; pour the butter slowly into a tureen, leaving the salt in the dish. Add chopped parsley.--Mrs. Werner.

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SPICED CURRANTS.

Stem three pints of ripe currants. Make a syrup of three parts of sugar to one of strong vinegar. Add currants, boil for a few minutes, stirring constantly to prevent burning. Spice with cinnamon and cloves.--Mrs. H. C. Dimick.

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FISH CHOWDER.

Try out small pieces of salt pork in a kettle. Cut up a medium-sized fish, slice thin four or five potatoes; add these to the salt pork in alternate layers; cover with boiling water and cook until soft. Season to taste, add an onion if liked, one large pint milk, and piece of butter. Let boil. Add a few Boston crackers (split) just before serving.

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GRAPE PRESERVES.

Wash the grapes, weigh, having equal weight of sugar and grapes; then pulp the grapes, put the pulp in a kettle and boil twenty-five minutes. Rub through a sieve; return this to the kettle, add the sugar, and boil thirty minutes, then put in the skins and boil ten minutes.--Miss R. H. Nash.

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DUMPLINGS.

One pint flour, one cup milk, one egg, a large teaspoon baking powder, little salt. Make the batter soft, so as to drop in with a spoon. Cook about ten minutes. Be sure to have the soup boiling when you drop them in. Serve at once.--Mrs. W. H. Nash.

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SAUER KRAUT WITH OYSTERS.

Drain the oysters. Mix some flour with part of the liquor, put the rest of the liquor on the stove, let come to a boil; add oysters and flour and let come to a boil again; add pepper and salt and piece of butter. Then fill dish with layer of sauer kraut and layer of oysters alternately. Serve at once.--Mrs. Werner.

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SWEET PICKLE.

Take seven pounds of fruit, three pounds sugar, one quart vinegar, one-half ounce each mace, cinnamon and cloves, and scald all together. Take out the fruit and boil the syrup down and pour over; repeat this for three days.

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COLD TOMATO CATSUP.

One-half peck tomatoes, three pints of good vinegar, three-fourths cup salt, three-fourths cup ground mustard seed, three peppers, handful celery seed, one tablespoon grated horse-radish. Mix well and bottle tight.

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SPICED BEEF.

Chop one pound raw beefsteak and a piece of suet or pork the size of an egg. Add one-half pint bread crumbs or crackers, two eggs, six tablespoons cream or milk, a small piece of butter. Season with savory, marjoram, salt and pepper. Mix and make in a roll with flour enough to keep together. Bake. When cold slice thin.

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PREPARED FISH.

Boil until quite soft three pounds of fish; pick in small pieces and lay upon a flat dish. Season with pepper and salt, add a small piece of butter. Turn upon the well-beaten yolks of four eggs a pint of scalding milk, and pour it over the fish. Beat to a stiff froth the whites and spread over the surface. Bake half an hour.--Mrs. W. H. Nash.

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TOMATO TOAST.

Run a quart of stewed ripe tomatoes through a colander, place in a porcelain kettle, season with butter, pepper, salt and sugar to taste. Cut thin slices of bread, brown on both sides, place on a platter, and when ready to serve, add a pint of sweet cream to the tomatoes and pour over the toast.--Mrs. A. J. Lampshire.

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CRANBERRY JELLY.

Cover cranberries with water and cook until soft; mash through a colander. To one pint of juice add one pound of sugar. Return to stove and boil one-half hour. Pour the hot liquid in moulds to cool. --Miss R. H. Nash.

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HOT MUSH BREAD FOR DINNER.

Scald a pint of corn meal until of the consistency of mush; when cooked, cool with sour or buttermilk until about as thick as batter cake dough; then add one-half teaspoon each of salt and soda, two eggs, and a teaspoon of butter. Beat well and bake quickly. To be served in the dish in which it is baked, and helped with a spoon. --Mrs. Cooper.

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FOAM SAUCE.

One cup sugar, one egg; beat well together, add four tablespoons boiling milk. Flavor with vanilla.--Mrs. W. H. Nash.

CANDIES.

MOLASSES CANDY.

Two cups New Orleans molasses, one cup sugar, one tablespoon vinegar, a piece of butter the size of a walnut. Boil twenty-five minutes, stirring constantly. Either pull it or pour out thin on pans.--Miss F. L. Raymond.

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PEANUT CANDY.

One pound of granulated sugar put in an iron spider; stir until free from lumps. Crush a quart of peanuts very fine and add just before taking from the stove.--Mrs. C. E. Dodge.

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CHOCOLATE CARAMELS.

One large cup sugar, one-half cup molasses, one half cup milk, butter the size of an egg, one teaspoon cornstarch, one-fourth pound chocolate.--Miss R. H. Nash.

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CHOCOLATE CARAMELS.

One cup milk, two cups molasses, one cup sugar, one and a half cakes chocolate, small piece of butter. Grate the chocolate and stir it into the milk when boiling, then stir in gradually the other ingredients. Try it as you would molasses candy, and when done and cooled a little, cut in squares half an inch.

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FRENCH CREAM CANDY.

(uncooked.)

Mix whites of two eggs and their bulk in water in a large bowl; beat very well, add a dessert spoon vanilla and about two pounds "XXX" confectioners' sugar (finest grade of powdered sugar), well sifted; beat well, and the paste is ready. Take half a pound of dates, remove stones, put in a piece of the candy paste and roll each one in granulated sugar.

For Fig Candy, split half a pound of figs, place a layer of the dough on a board (first sprinkle well with powdered sugar to prevent its adhering), then a layer of figs, again a layer of dough, and cut in squares.

Nuts of any kind may be made up into candy by using the meats for the foundation or inside of little balls of paste, and then roll in coarse sugar; set each kind out in a cool place to harden.

For Chocolate Creams roll any number of balls size of small marbles from the dough, and when they are hardened, dip with a fork into some Baker's chocolate melted on the stove. Be careful not to allow it To boil; better to melt it in a little cup placed in a pan of hot Water on the stove. Or make a caramel of three-fourths pint sugar, one-third pint milk, two tablespoons butter, and one square chocolate. Boil twenty minutes and add one teaspoon vanilla. Remove from fire, place in a pan of hot water, and dip in the little balls.

Cocoanut Candy may be made by rolling out another portion of the dough on the floured board, sprinkle with cocoanut, roll a few times with the roller, and cut into squares.

A mixture of cocoanut and nuts chopped fine makes a delicious candy.

For English Walnut Candy split the walnuts, shape some of the dough into round flat balls, place a half of the nut on each and press firmly. Use hickory-nut meats for Hickory-Nut Candy.

HOUSEHOLD HINTS.

To clean the silver spoons and forks in everyday use, rub them with a damp cloth dipped in baking soda, then polish them with a small piece of chamois skin.

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Rub salt on the inside of your coffee pot when washing it, and it will remove the coffee and egg very quickly. Be sure to rinse it thoroughly before using it again.

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Old lamp burners should be boiled often in strong saleratus water. Let them boil for an hour, polish them, and they will be as good as new, and will not trouble you by causing a smoky light.

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Brooms become very brittle in this dry atmosphere; dipping them in hot suds every week will toughen them, so they will last much longer.

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Cut old boot tops into pieces the right size, cover with calico, and you have a holder that will not heat the hand.

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JAVELLE WATER.

TO BLEACH AND REMOVE STAINS.

Four pounds sal-soda, one pound chloride of lime, one gallon water. Heat the sal soda in a vessel over the fire, add the water boiling. Boil ten minutes. Add the chloride of lime, having first reduced it to powder. When cold, bottle and cork the mixture. Rinse well after using.

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CLEANING FLUID.

Sulphuric ether, one drachm; chloroform, one drachm; alcohol, two drachms; deodorized benzine, two pints; oil of wintergreen, two drachms. Nice for cleaning kid gloves, grease spots, etc.

END OF CLOUD CITY COOK-BOOK

End of Project Gutenberg's Cloud City Cook-Book, by Mrs. William H. Nash