Cooks in clover

Floating Island, Apple Snow, I, Apple Snow, II, Painted Apples, Apple Souffle, Compote of Apple Moonshine, Snow Balls, Tapioca Meringue Custard Souffle, Rice Pyramids, Bohemian Cream Spanish Cream, Coffee Cream, Tapioca Cream, Charlotte Russe, Ice Cream, and Cream; White Ice Cream, . . . 97 Strawberry Ice Cream, . . . 97 Banana Ice Cream, . . . 97 Frozen Fruit Custard, . . . 98 93 1 JELLIES, CANNED FRUITS, ETC. 94 (Table for Preparing Fruits for Preserving, . 99 94 Amount of Sugar to a Quart Jar of Fruit, . 99 94 Tutti Frutti Jelly, I, . . .100 95 Tutti Frutti Jelly, II, . . ■• . .100 95 I Lemon Jelly, ..... 100 95 I Coffee Jelly, ..... 100 95 Apples in Jelly, . . . . . 101 96 Cider Jelly, . . . . . 101 96 Crab Apple Jelly, . . . . 101 96 Quince Jelly, . . . . . 101 96 Currant Jelly, . . : . . 102 97 ) Orange Marmalade, .... 102 Lemon Marmalade, Mixed Marmalade, Canned Peaches, . Canned Peaches or Pears, Canned Pine-apple Without Boilint Canned Cherries, . Canned Quinces or Plums, Canned Tomatoes, CANDIES. Cream Candy, Peanut Candy, Peppermint Creams, Cream Walniits, . Marsh-mallow Drops, Chocolate Caramel, I, Chocolate Caramel, II, I02 S I02 / 103 103 103 Molasses Taffy, . Molasses Cocoanut, THE SICK ROOM. 105 105 105 105 j 106 I, 106 1 Beef Broth, Beef Tea, . Oysters on Toast, Broiled Oysters, . Broiled Sweetbreads, Broiled Squabs, Stewed Pigeon, . Rennet Custard, Graham Brewis, . Panada, Buttermilk, Round Cream Toast, Toast Water, Rice Water, . 106 . 106 108 108 108 Raspberry Shrub, Cough Remedy, Cough Syrup, Flaxseed Tea, Mustard Plaster, Bread Poultice, Flaxseed Poultice 109 Charcoal Poultice, 109 110 110 Materials, 1 10 1 Methods, 1 10 j Miscellaneous, 110 Memoranda, HINTS. page . 1 10 1 1 1 I 12 "5 Soups. Stock. — All meat and bones for soup must be put on in cold water, and allowed to boil slowly several hours. Strain the liquor and set it aside until the next day, when every particle of fat can be removed from the top. Send all soups to the table very hot. Hot Bouillon. — One pound of round of beef perfectly free from fat, three pints of cold water, four whole peppers, two cloves, one onion, half of a medium sized carrot, half of a small turnip, half a teaspoon of celery seed. Cook all day in a porcelain saucepan, adding the vegetables and the spice the last half of the time. Strain while hot through a piece of cheese cloth. When cold remove every particle of fat, and pour off carefully all but the ; sediment. Color slightly with a little burned sugar. I To be heated the last moment and served in cups, !with a thin slice of lemon in each cup. Mrs. W. Vegetable Soup. — Boil four pounds of lean beef in three quarts of water, for three or four hours. In another pan boil your vegetables. Chop together very finely two carrots, two turnips, half a head of cabbage, an onion, and two or three stalks of celery ; add half a cup of rice or barley; boil until tender. Strain the stock into the pot with the vegetables. Boil all together for half an hour and season to taste. Mrs. G. E. Dinsmore.