Part 34

Treat acid stains with hartshorn; alkaline with acids. For instance, if the color be taken out of cloth by whitewash, wash with strong vinegar.

GREASE SPOTS.

1 quart boiling water. 1 oz. pulverized borax. ½ oz. of gum camphor.

Shake up well and bottle. It is excellent for removing grease spots from woolens.

CURE FOR BURNS.

One-third part linseed oil. Two-thirds lime water.

Shake up well; apply and wrap in soft linen.

Until you can procure this keep the part covered with _wood-soot_ mixed to a soft paste with lard, _or_, if you have not these, with common molasses.

TO STOP THE FLOW OF BLOOD.

Bind the cut with cobwebs and brown sugar, pressed on like lint. _Or_, if you cannot procure these, with the fine dust of tea. When the blood ceases to flow, apply laudanum.

TO RELIEVE ASTHMA.

Soak blotting or tissue paper in _strong_ saltpetre water. Dry, and burn at night in your bed-room.

I _know_ this to be an excellent prescription.

ANTIDOTES TO POISON.

For _any_ poison swallow instantly a glass of cold water with a heaping teaspoonful of common salt and one of ground mustard stirred in. This is a speedy emetic. When it has acted, swallow the whites of two raw eggs.

If you have taken corrosive sublimate take half a dozen raw eggs besides the emetic. If laudanum, a cup of _very_ strong coffee. If arsenic, first the emetic, then half a cup of sweet oil or melted lard.

COLOGNE WATER. (_Fine._) (_No. 1._)

1 drachm oil lavender. 1 drachm oil bergamot. 2 drachm oil lemon. 2 drachm oil rosemary. 50 drops tincture of musk. 8 drops oil of cinnamon. 8 drops oil of cloves. 1 pint of alcohol.

COLOGNE WATER. (_No. 2._)

60 drops oil of lavender. 60 drops oil of bergamot. 60 drops oil of lemon. 60 drops orange-flower water. 1 pint of alcohol.

Cork and shake well.

HARD SOAP.

6 lbs. washing soda. 3 lbs. unslaked lime.

Pour on 4 gallons boiling water.

Let it stand until perfectly clear, then drain off. Put in 6 lbs. clean fat.

Boil until it begins to harden—about two hours—stirring most of the time.

While boiling, thin with two gallons of cold water, which you have poured on the alkaline mixture after draining off the four gallons. This must also settle clear before it is drawn off. Add it when there is danger of boiling over.

Try the thickness by cooling a little on a plate. Put in a handful of salt just before taking from the fire. Wet a tub to prevent sticking; turn in the soap and let it stand until solid. Cut into bars; put on a board and let it dry.

This will make about forty pounds of nice soap; much better for washing (when it has dried out for two or three months) than yellow turpentine soap.

BAR SOAP.

Buy a box at a time; cut into small squares and lay upon the garret-floor to dry for several weeks before it is used.

SOFT SOAP.

10 lbs. grease. 6 lbs. soda (washing). 8 gallons hot water.

Let it stand for several days until the grease is eaten up. If too thick, add more water. Stir every day. If wood-ashes are used instead of soda, boil the mixture.

INDEX.

PAGE FAMILIAR TALK 1

SOUPS 15

_Vegetable Soups_ 16 Asparagus soup (_white_) 19 —— —— (_green_) 20 Bean soup (_dried_) 18 Bean and corn soup 18 Corn soup 23 Graham soup 22 Green Pea soup (_No. 1._) 16 —— —— (_No. 2._) 16 Gumbo, or okra —— 23 Pea and tomato —— 18 Pea (_split and dried_) soup 17 Potato soup 22 Tomato (_winter_) soup 20 —— (_summer_) soup 21 Turnip soup 21

_Meat Soups_ 24 Beef soup _à la Julienne_ 24 —— (_brown_) 26 Brown gravy soup 30 Chicken soup 31 Giblet soup 29 Hare or rabbit soup 33 Mock turtle soup 28 Mutton or lamb broth 27 Oxtail soup 33 Veal and macaroni soup 26 Veal and sago soup 31 Vermicelli soup 28 Venison soup 32

_Fish Soups_ 34 Cat-fish soup 35 Clam soup 35 Eel soup 36 Green turtle soup 37 Lobster soup 36 Oyster soup (_No. 1_) 34 —— soup (_No. 2_) 34

FISH 38

Bass (_sea_), boiled 50 —— fried 50 Cat-fish, stewed 54 —— fried 54 —— chowder 55 Chowder, clam 68 —— (_No. 1_) 56 —— (_No. 2_) 56 Codfish balls 40 —— (_fresh_), boiled 38 —— —— (_salt_), boiled 39 —— and potato stew 40 —— (_salt_), stewed with eggs 40 Eels, fried 56 —— stewed 55 Fish, mayonnaise of 51 Halibut, baked 42 —— boiled 42 —— devilled 43 —— steak 43 Mackerel (_fresh_), boiled 41 —— (_salt_), broiled 41 —— (_fresh_), broiled 41 Perch and other pan-fish 54 Pickerel, fried 53 —— baked with cream 53 Rock-fish and river bass 39 Salmon, baked 44 —— boiled 43 —— (_fresh_), pickled 45 —— (_salt_), pickled 47 —— (_smoked_), broiled 47 —— steak 45 Salmon-trout, baked with cream 51 Salmon-trout, boiled 52 —— fried 53 Shad, baked 49 —— (_fresh_), boiled 48 —— (_salt_), boiled 48 —— (_fresh_), broiled 48 —— (_salt_), broiled 49 —— fried 49 Sturgeon, baked 51 —— steak 50

_Shell-fish_ 57 Clam chowder 68 —— fritters 68 —— scallop 67 Crab, devilled 58 —— salad 58 Crabs, soft 59 Lobster, to boil 57 —— croquettes 58 —— devilled 57 —— salad. (_See Salads_) 189 Oysters, cream on half-shell 62 —— broiled 61 —— fried 60 —— fritters 61 —— omelette 62 —— pâté 66 —— pie 63 —— pickled 64 —— raw 65 —— roast 65 —— scalloped 61 —— steamed 66 —— stewed 60 Scallops 67 Terrapin or turtle 59

POULTRY 69

Chicken, boiled 74 —— broiled 76 —— fricasseed (_brown_) 75 —— —— (_white_) 75 —— fried (_No. 1_) 76 —— —— (_No. 2_) 77 —— and ham 79 Chicken-pie (_baked_) 78 —— pot-pie 77 —— pudding 78 —— roast 74 Ducks, roast 80 —— stewed 81 Duck, cold, to use up 80 Goose-pie 82 —— roast 82 Guinea-fowl, roast 81 Pigeons, broiled 84 Pigeon-pie 84 Pigeons, roast 83 —— stewed 83 Turkey, boiled 72 —— ragoût of 73 —— roast 71 —— scallop of 72

MEATS 84

_Beef_ 84 Beef _à la mode_ 88 —— breakfast stew of 89 —— (_corned_), boiled 93 —— hashed 90 —— heart, stewed 92 —— (_dried_) 94 Beef-steak 86 —— and onions 87 —— pie 91 Beef, roast 84 —— tongue, boiled 93 —— to corn 93 roast, with Yorkshire pudding 85 Beef-pie, potato crust 92

_Mutton and Lamb_ 94 Mutton _à la venison_ 95 —— boiled 96 —— or lamb chop 97 —— —— cutlets, baked 97 Mutton-ham 98 —— or lamb _réchauffé_ 99 —— —— roast 94 Mutton-stew 96

_Veal_ 99 Calf’s head in a mould 108 Calf’s head scalloped 106 —— stewed 105 Calf’s brains, croquettes of 111 —— liver, fried 112 —— —— roast 111 —— —— stewed 112 Imitation _pâté de foie gras_ 113 Sweet-breads, broiled 107 —— fried 106 —— roasted 107 —— stewed 107 Veal, breast of (roast) 100 —— chops 101 —— cutlets _à la_ Maintenon 110 —— cutlets (_plain_) 101 —— fillet of (roast) 100 —— fillet stewed 104 —— jellied 108 —— loin of (roast) 101 —— marbled 114 —— minced 109 —— olives with oysters 109 —— pâtés 105 —— pie 102 —— scallop 105 —— shoulder of (roast) 101 —— steak 102 —— stewed 103 —— knuckle of (stewed) 104

_Pork_ 114 Brawn (_No. 1_) 130 —— (_No. 2_) 131 Chine, roast 118 Chops 121 Ham, to cure 134 —— baked 136 —— barbecued 137 —— boiled 135 —— broiled 137 —— glazed 135 —— fried 137 —— roast 136 —— sandwiches 138 —— and chicken sandwiches 138 —— and chicken pie 139 —— and eggs 139 —— steamed 135 Lard 129 Leg of pork, roast 116 Loin of pork, roast 117 Pig’s head, roast 122 —— with liver and heart 122 Pig, roast (_whole_) 113 Pork-steak 121 —— stewed 121 Pot-pie of pork 124 —— Cheshire 125 Pork, to pickle (_No. 1_) 132 —— —— (_No. 2_) 133 —— —— and beans 139 Pudding, pork and peas 140 Spare-rib, roast 117 Sausage, Bologna (cooked) 128 —— —— (uncooked) 127 Sausage (_No. 1_) 125 —— (_No. 2_) 127 —— (_No. 3_) 127 Saveloys, 132 Souse, or head-cheese 123 Souse of pig’s feet and ears 123

COMPANY 140

GAME 147

_Venison_ 147 Cutlets of venison 150 Fawn, roast 152 Ham—venison 154 Hash venison 150 Haunch venison 148 Neck venison 149 Pasty venison 152 Sausage venison 155 Shoulder venison of, roast 149 —— venison of, stewed 149 Steak venison 150

_Rabbits or Hares_ 155 Barbecued rabbit 158 Fried rabbit 158 Fricassee of rabbit (_brown_) 157 —— rabbit (_white_) 157 Larded rabbit 158 Pie of rabbit 159 Rabbit roast 156 —— stewed with onions 156

_Squirrels_ 159 Broiled squirrel 161 Brunswick stew 160 Ragoût of squirrel 160

_Pheasants, partridges, quails, grouse, etc._ 161 Grouse, broiled 162 —— roast 162 —— —— with bacon 162 Quails, broiled 162 —— roast 162 —— —— with ham 162 Quail-pie 164 Pheasant and partridge, roast 161 Pie of game 163 Salmi of game 162 Wild ducks 165 —— —— roast 165 —— —— stewed 166 Wild pigeon pie 165 —— —— stewed 164 Wild turkey 166

_Small birds_ 167 Game, to keep from tainting 169 Ortolans, reed-birds, rail and sora 169 Salmi of woodcock or snipe 169 Snipe, roast 167 Woodcock, roast 168 —— broiled 168

SAUCES FOR MEAT AND FISH 170

Anchovy sauce 174 Apple sauce 178 Asparagus sauce 177 Bread sauce 174 Butter, to Brown 179 Cauliflower sauce 177 Crab sauce 173 Cranberry sauce 178 Drawn butter (_No. 1_) 170 —— —— (_No. 2_) 170 —— —— (_No. 3_) 171 Egg sauce 171 Flour, to brown 179 Maître d’hôtel sauce 176 Mint sauce 176 Mushroom sauce 176 Onion sauce 175 Oyster sauce 172 Peach sauce 178 Sauce for boiled or baked fish 172 —— lobster 174 White celery sauce 175 —— sauce for fish 172

CATSUPS AND FLAVORED VINEGARS 179

A good store sauce 184 Celery vinegar 185 Elderberry catsup 185 “Ever-ready” catsup 183 Horse-radish catsup 180 —— vinegar 186 Imitation Worcestershire sauce 181 Lemon catsup 183 Made mustard 179 Mock capers 184 Mushroom catsup 181 Onion vinegar 185 Oyster catsup 182 Pepper vinegar 186 Tomato catsup 182 Walnut catsup 180

SALADS 187

Cabbage salad, or cold slaw 192 Celery salad 194 Chicken salad 190 Excelsior lobster salad with cream dressing 189 Lettuce salad 191 Lobster salad 188 Mock crab 196 Potato salad 195 Salmon salad 194 Sydney Smith’s salad dressing 187 Summer salad 192 Tomato salad 193 Water cresses 192