/\^^jy'W:' COaK: IKJUK, smmmtatimimmmtmsmMm'x-^ TX 's5Ta ^ LIBRARY OF CONGRESS. Shelf. .S5.12> UNITED STATES OF AMERICA. / The Exchange COOK BOOK COMPILED BY/ MRS. W. K. SHUXX, From Receipts contributed by Friends in Springfield and OTHER Cities. THIS EDITION WILL BE SOLD FOH THE BENEFIT OF THE '! WOMAN'S EXCHANGE, OF SPRINGFIELD. ILL. SPKINGFIELD, ILL.: ,-j»-*m-— — ■ ^ f Phillips Bros., Printers and Binders, rf^ 0 i ^ % ^\:.^' AV4 Entered act'ording to Act of Congress, in the j^ear 1^92, by Mrs. W. K. Shutt, in the office of the Librarian of Congress, at Washington. (\ ntrodiictory . Cookery is almost an exact science. The woman who says: "I don't know what is the matter, I didn't have any Inck with my cake, to-day," is usually the woman whose receipts contain directions to use a "little" of this, a "handful" of that, a "pinch" of the other. This sort of haphazard cook- ing is only successful where the cook has had great and varied experience, the cook who is no longer an artisan working by fixed rules, but the one who has l)ecome an artist and is guided by a sort of inspiration, but like geniuses of every sort they are "born not made,'" and are few and far between, while every woman ought to know something about cookery. It is hoped this little book will be of some service. It is compiled according to two principles: first, that if one knows how to make one good dish of a certain class, all others of the same class can be made according to the same directions with change of materials alone. For instance, if the cook knows how to make good chicken salad, she will be equally successful with shrimp. Second, that a few tried receipts are more satisfactory than a great many whose merit can not be certified to, hence not more than one receipt will be given for any one dish, unless the methods are very different. Whenever it was possible to find new receipts they have been published, but reliability has in no case been sacrificed to novelty. Thanks are returned to the friends who kindly sent re- ceipts, also to those whose advertisements are found in this book. This edition, to be sold for the benefit of the Woman's Exchange of Springfield, 111., was nearly all subscribed for before one line was printed. Kilchea f oaveaieaces. The cook like every other workman needs good tools to produce good results, and every \vell-;\p])ointed kitchen should contain an abundance of the ordinary utensils and all such articles as lighten lal)or. The ingenuity of men and women, too, is continually being exercised to invent new machines for making housework easy. The thoughtful housekee])er will secure such of these as she finds service- able. One of the best kitchen conveniences of the present day is the gas stove; no housekeejier once having one would on any account dispense with it. All cooking that can be done on any other stove can be done as well or better on the H'as stove — broiling especially, 'i'hen there is no smoke, no ashes, and it is always ready for instant use. Be sure to have in your kitchen a cream whip, a Dover egg beater, also wire ones, a split cake spoon, a paddle for beating cake and mnsh, a wire frying basket, lemon squeezers, rotary grater and slicer, machine for cutting potato balls, poached egg pan, covered roasting pan, fi'uit press, waffle irons, ice cream freezer, small sausage grinder, steamer of several stories, rice boilers or double sauce })ans. Besides these inventions there are many other sim]>le things which ought to be in every kitchen, but which often are not; among the mo*t useful of these is a pair of scissors to cut meats and celery for salads, a wooden mallet to beat biscuits and to crack ice, strong bags to hold ice to be cracked, small ones for ice for the table, and a large, coarse one to crack ice for the ice cream freezer, jelly bags, coarse and tine; Exchange Cook Book. brushes to coat bread and pastry with melted butter or egg, a stiff brush like a nail brush to brush potatoes, different l)rushes for scrubbing tlie kitchen fioor, the bread board, and the tables, a wire dish cloth, a theimometer, butter paddles, funnels, waxed paper, jelly and pudding molds, cake pans of all kinds, tish kettle for l)oiling lish, and a clock. Tlic kitchen napery ought to be abundant, too, and plenty of thick tloor cloths and strong dish cloths should l)e i)ro- vided in addition to dish towels and glass towels. Such cleansing materials as ammonia, sapolio, and con- centrated lye f<hould be found in every kitchen. They will help to keep the sink and refrigerator sweet and clean. It is safer to have the sink supported on legs and not boxed in. If it is lined with graniteware or porcelain it will be much easier to keep clean. The kitchen iioor should be either hard wood or covered M'ith linoleum, A carpet absorbs too much grease even to be thought of. Make the kitchen as bright and attractive as possible. Remember some one has to spend a large part of her time in that room. If you are not your own cook, it is very hkely that the kitchen in the evening will be the place where your cook will receive her guests. Better meals will be cooked in a pleasant kitchen, and if it is bright and clean looking it will be an incentive to the cook to keep it so. Altogether the happiness of the entire family is likely to be guaged by the appearance of the kitchen. Exchange Cook Book. Soups. The foundation of all good soup is the stock. Beef makes the best stock, but poultry and veal are sometimes used. The cracked bones are almost as useful in making soup as the lean meat, as they contain a large amount of gelatine. For every pound of meat and cracked bone, allow a pint and a half of cold water. As soon as it comes to a boil skim care- fully, and set it on the back of the stove where it will only simmer for four or five hours. If the water boils away, add boiling water, never cold. Use a teaspoonful of salt for every quart of stock; the salt to be added just before the stock is taken from the stove. Strain into a crock or bowl, and when cold remove all fat. By using this stock as a basis, soup of almost any kind can be made in a very short time. CARAMEL. For coloring soups and gravies. Put into a saucepan a tablespoonful of water and half pound of sugar, put over the fire and stir continually until it is very dark brown; but do not let it burn. When brown, add a teacup of water, strain and bottle; use when needed. CROUTONS. Cut stale bread into dice about half an inch, fry until brown in hot lard, or butter, or brown in tlie oven. To be added while hot to any soup. Exchange Cook Book. FORCE MEAT BALLS. Chop any kind of meat or poultry very fine, season with salt, pepper, a slice of onion and a little parsley chopped together; bind together with an egg beaten well, roll in little balls, dip in egg, then in crumbs; fi-y a golden brown and add to the soup just before serving. If preferred they may be cooked iti boiling water. It is a new fad to serve a white soup, such as cream of asparagus or tomato bisque, with whipped cream on top instead of bouillon, at lunchons. It should be served in cups. NOODLES FOR SOUP. One egg, one saltspoonful of salt; ilour, enough to make a very stiff dough; roll out very thin; dredge with Hour; then roll up tightly; cut off in thin slices. TOMATO SOUP. One can of tomatoes, one quart of water, slice of onion, boil half an hour, strain through the fruit press; add half a cup of rice, boil till soft; season with a tablespoonful of butter, and salt to taste. VEGETABLE SOUP. Boil a small shank of beef three hours in four quarts of water; strain and return to the pot; add one pint of finely chopped vegetables, using equal portions of carrot, turnip, potato, and celery; also, a slice of onion and a little chopped parsley. Season to taste with salt and pepper. AMBER SOUP. Cut up a chicken, put it in three quarts of water with a soup bone. Boil slowly for four hours; then add an onion with half a dozen cloves stuck in it, and fried in hot lard; cut. u|) half a carrot, a little })arsley, and thi-ee stalks of celery, and cook for another hour; strain into a large bowl and next dav remove the grease from the top; take out the ExcHAXGE Cook Book. stock, which should be jellied; remove all settlings; put on to boil, skim, then put in the beaten white of an egg with the shell broken into it; skim off carefully, and strain through a fine strainer. It must be heated when Avanted, and caramel added if a rich color is desired. MOCK BISQUE SOUP Boil a quart can of tomatoes, add a teaspoonful of soda. Boil nearly three pints of milk, reserving the rest of the milk to mix a tablespoonful of flour. Add the cold milk and flour to the boiling milk, and cook five minutes; strain the tomatoes, add tablespoonful of butter, pepper and salt to taste; mix with the thickened milk, and serve immediately. MOCK TURTLE SOUP. Two quarts of strong stock, one quart of black beans soak- ed over night, and boiled until soft and mashed through a eoUander, add to the stock and boil half an hour; put in the soup half a teaspoonful of ground cloves, pepper and cinna- mon mixed in equal quantities; one teaspoonful brown sugar, and salt to taste. In the soup tureen slice one lemon, two hard boiled eggs, chopped, half a dozen force meat balls, and a glass of sherry. Pour over these the hot soup and serve. GREEN CORN SOUP. One pint of grated corn, one pint of milk, one teaspoonful of sugai, one tablespoonful of flour, one tablespoonful of butter, one teaspoonful of salt, one half saltspoonful of white pepper, one quart of water. Mix the flour with the milk grad- ually to prevent lumping; boil all the other ingredients together half an hour; add the milk and flour, boil five minutes more; serve. GUMBO SOUP. For chicken gumbo take one grown chicken, boil it in two quarts of water; add one cup of peeled and chopped Exchange Cook Book. tomatoes, one quart sliced okra, either green or canned (I have never found any dried that I could use), a small piece of red pepper, or a little Cayenne pepper, salt to taste; boil one hour. Shrimp, crab and oyster gumbo are made the same, except instead of the chicken use stock two quarts, and add a can of either shrimps, crabs or oysters, about five minutes before serving. Gumbo is always served with a dish of rice. The rice is washed several times, then add just enough cold water to prevent burning, cover and cook over a rather slow fire, when nearly done uncover, and allow the steam to escape. 'J'he rice will be very white and each grain whole. In serving the gumbo, first })ut a tablespoontul of rice in each soup plate, and then till with gumbo. BOUILLON. For every pound of lean beef allow one })int of cohl water, let it simmer slowly for four hours, when it shouhl be re- duced one half, strain and put away to cool; remove every particle of grease, season with salt and a little red pepper, carefully pour otf the )>ouillon, leaving the sediment in the bottom of the bowl; serve either cold or hot as desired. This bouillon is especially for the sick. For other bouillon })ut a bunch of soup vegetai)les in the water with the meat, other- wise the same. ASPARAGUS SOUR Cut one quart of asjtaragus in inch lengths, boil in one quart of water until tender, rub through a collander and return to the water in which it was boiled. Heat one pint of milk and pour it over one tablespoontul of butter and one tablespoonful of tiour rubbed together, let it boil up, then add it to the asparagus, season with salt and pepper; when boiling hot pour over toasted bread cut into dice. Serve at once. 10 Exchange Cook Book. CREAM OF CELERY SOUP. Pat a knuckle of veal into three quarts of cold water, with a pint of finely cut celery and a teaspoonful of salt; boil two hours, add a tablespoonful of uncooked rice, boil one hour longer, strain and add a teacup of sweet cream with two tablespoonsful of Hour, mixed witli the cream; strain again, let it boil up and serve. RICE CREAM SOUR Pic'v six even tablespoonsful of rice, put it with a quart of warm water into an earthen dish, and place in a moderately warm oven; when the water is all absorbed add a quart of rich milk, one-fourth teaspoonful of salt, turn all into a kettle to boil for a few minutes or until the rice is well done, add a cupful of sweet cream and serve. — Mrs. Caroline Dorioin. Fish. In selecting fresh fish the eyes should be clear and full, the gills red, and the flesh firm. Fish should always be well cleaned and kept in a cool place until ready to cook. In fry- ing fish use good fresh lard, or lard and beef suet mixed. Use the ware basket if they are to be fried in a kettle with enough lard to cover them; but many prefer them fried in a skillet, with only a small quantity of grease. If fish are to be boiled they should be put into cold water and let it come to a boil. If they are to be steamed it is better to pour over them some vinegar seasoned with pepper and salt, the vinegar to l^e poured off before they are put in the steamer. Exchange Cook Book. 11 BOILED FISH. Wrap the fish in a cloth, place in the fish boiler with enough cold water to cover it, to which add half a cup of vinegar and three tablespoonsful of salt. Boil a medium sized fish for half an hour. Dish on a hot platter, garnish with parsley and slices of lemon and hard boiled eggs, also a tablespoonful of capers. Make a drawn butter sauce and pour over all. FRIED FISH. Roll in bread crumbs or corn meal and fry in hot lard or oil sufiicient to cover. Tf the grease is hot the fish will not absorb it; when browned on one side turn over, and brown on the other; drain on paper in a warm oven. Serve very hot and garnish with parsley and sliced lemon. STEAMED FISH. As directed, pour over the fish, vinegar and salt and pepper. When ready to cook pour ofi:', and place in the steamer in a circle, fastening the head and tail together with a skewer; steam half an hour, and serve with the folh)wing sauce: SAUCE FOR BOILED OR STEAMED FISH. Put a heaping tablespoonful of butter and a scant one of flour in a saucepan, cook until the butter and fiour froth. Add gradually rather more than half a pint of hot water, the juice of half a lemon, two hard boiled eggs cut into dice, and one tablespoonful of capers. Boil for about one minute, seasoning to taste with salt and cayenne pep[)er. TO BROIL FISH. A fish to broil must not be too large as it is difticult to broil a large fish thoroughly done in the middle. A fish weighing two pounds is a very good size for broiling. Split open and put on a wire broiler, putting it rather far away from the fire at first, otherwise it will burn on the outside 12 ExcHAXGE Cook Book. before it is done in the middle. Afterwards put nearer the coals, and when nicely browned, salt and serve on a hot platter with a Maitre d' Hotel sauce. MAITRE D' HOTEL SAUCE. Melt one heaping tablespoonful of butter, and add to it the juice of one lemon and two heaping- teaspoonsful of finely chopped parsley. Beat all together thorouglily, and i)our over the fish. BAKED FISH. Any of the larger tish are suitable for baking. Make a stuffing of bread or crackers, crumbed; season with butter, salt, pepper and a little grated onion, it" you like that flavor. Put in a pan with a tablespoonful of butter and half a }>int of water. Bake three quarters of an hour if the fish weighs three or four pounds. Instead of water the same kind of fish can Inive a can of tomatoes poured over it and baked. It is very nice. FISH CROQUETTES. There is no better way of using remains of cold fish than by making croquettes. Any sort of fish can be used, and even cod fish balls are better made after this recipe. Pick the fish carefully to pieces, rejecting all bones and skin. If you have cold potatoes they are a very nice addition. In a saucepan put one tablespoonful of melted butter and one heaping one of fiour. Boil together for a moment, then gradually add one half pint of milk, stirring all the time. Season with salt, cayenne pepper and parslev. A little onion too may be added. Now stir in one pint of fish, or of fish and potatoes mixed. Take from the fire, and put on a platter to cool. When entirely cold make into cylinders or balls. Koll in cracker crumbs, then in yolk of egg, then in cracker cruraV)s again. Fry in hot lard. Test the lard to see if it is hot enougn by dropping in a piece of bread, if it browns in a Exchange Ccok Book. 13 minute the lard is right. Fry to a pale brown, and take out on paper to absorb the grease. SCALLOPED FISH. Another easy way to use remains of fish is to pick the fish to pieces and stir it into a white cream sauce, made as in the foregoing recei[)t; the proportion of fish to sauce being the same. Put into a baking dish, or into individual shells, cover with cracker crumbs and little fiakes of butter, and bake tor a few minutes in a (piick oven. TURBOT, A LA CREME AU GRATIN. Boil a fresh cod fish or trout or white fish weighing from four to ^ve pounds. Pick out all the bones and skin, and season lightly with white pe})per and salt. Take one quart of milk and mix in it smoothly one fourth pound of flour. Put in five very small onions, sliced, a sprig of thyme (or a tablespoonful of pressed thyme tied in a muslin rag), and a bunch of parsley, add a little grated nutmeg, a teaspoonful of salt and one fourth teasi)Oonful of white pepper or a pinch of red. Place over a (juick fire in doul)le boiler, and stir constantly till it fornis a thick ])aste. Take it ofi:', stir in butter the size of an egg and the yolks of two eggs. Mix all together and pass through a seive. Then put a layer of sauce into a baking dish or shell, add a layer of fish and a layer of sauce alternately till both are used. Sprinkle top of either dish or shells with grated bread crumbs and Parmesan cheese. Put into a moderate warm oven and bake half an hour for dish, but only fifteen minutes for shells. — J/av. C. LOBSl^EE TERRAPIN. C'Ut into dice two cold boiled lobsters, two hard boiled eggs. Make a rich cream dressing, into which put the lob- ster, cooking thoroughly. Then flavor with sherry, adding the- egg last. Serve on a dish with pieces of coral and par- 14 Exchange Cook Book. sley for decoration, or in boxes with the coral and parsley on top. The canned lobster will do when the fresh cannot be obtained.— ilfns. T. S. Wood. Oystef^s. C^REAMED OYSTERS. One quart of oysters, one pint of cream, one tablespoont'ul of butter, one tal)lespoonful of flour, one slice of onion, one half teaspoonful of salt, one fourth teaspoonful of white pepper. Wash the oysters, remove all bits of shell, strain the liquor, cook the oysters in it until ruffled. Scald the cream, add mace and slice of onion, skim the oysters, drain the liquor from them. If cream is rich, no butter is needed. Put butter and flour together into saucepan, cook until smooth and frothy, add a little cream at a time; boiling, stirring constantly until smooth, when add oysters. — Mrs. Thos. D. Logan. OYSTER STEW. To one pint and a half of new milk add the liquor of one can of fresh oysters and one half teacup of butter. Let it come to a boil. Mix two teaspoonsful -f flour with a little milk, and pour into the stew. Then add the oysters; pepper and salt to taste. Boil half a minute and serve. OYSTERS ON TOAST. Take the liquor from a can of oysters and heat it very hot. Toast a dozen slices of bread from which the crust has been cut. Dip each one quickly in the hot oyster liquor, and lay them all on a hot platter. Melt a tablespoonful of butter, ExcHAMiiE Cook Book. 15 and when very hot put in the oysters already drained. Cook for one minute, turning constantly; season with salt and pepper. Spread on the toast and serve at once. PIE OF OYSTERS AND SWEET-BREADS. Boil for twenty minutes in salted water, one large sweet- bread. When done throw into cold water, drain and cut into small pieces, being careful to remove every particle of skin and strings. Take one pint of oysters, strain, saving the liquor. Make a sauce as follows: Butter, size of an egg; tablespoonful of Hour, bring to a boil; add one half |)int of cream or milk, and the liquor from the oysters; boil one minute. Line the bottom and sides of a baking dish with puif paste; lay the oysters in first, cover with the sweet breads, and pour over the sauce; j^lace the crust on toj) and bake. FRIED OYSTERS. Take large, select oysters, drain and season with salt and pepper. Roll first in cracker crumbs, then in beaten eggs, then in cracker crumbs again. Fry till brown in a kettle of hot lard or olive oil. Drain on paper to absorb any grease which might cling to them. OYSTER LOAF OR "PEACE-MAKER." This dish originated in the Crescent City. It is said when a man of convivial tendency stays out into the "wee sma' hours," he goes to a restaurant and purchases one of these loaves, which is warranted to pacify the most exacting and shrewish of wives. It is simply an ordinary loaf of bread, with crust all around from which a round piece has been cut to form a lid. All the crumb is scooped out, the hole is filled with hot fried oysters covered with several pickles, the lid is toasted and put on. The bread will keep the oysters warm for an hour. 16 Exchange Cook Book, SCALLOPED OYSTERS. Put in a baking dish alternate layers of bread crumbs and oysters, seasoning each layer of oysters with butter, pepper and salt. Make a cream sauce with a tablespoonful of butter, a little flour and the oyster liquor, pour over the oysters in the dish. Cover all with a layer of crumbs, and bake in a hot oven until a little brown on top. STEAMED OYSTERS. Drain a can of select oysters and put them into a dish, with a tablespoonful of butter and salt to taste; steam them until they are done, but not shriveled. Serve with hot but- tered crackers. fflEAHiS. ROASTS. Roasts should be cooked at first in a hot oven, without either seasoning or water. As soon as the roast is brown on the outside, it should be salted and enough boiling water poured in the pan to cover the bottom and prevent btirning. The oven should be kept hot while meat is being roasted. Roasts should be frequently basted. Allow twenty minutes to the pound for roasting all meats and poultry: excepting beef, which requires only fifteen minutes. ROAST BEEF. Place the roast in a hot oven with the skin side up, when the heat has started enough of the oil of the fat to baste with, open the oven and baste it, closing the door immedi- ately; this should be repeated every five or six minutes until Exchange Cook Book. 17 the roast begins to brown, then dredge and salt and add suffi- cient boiling water to cover the bottom of the pan. About fifteen minutes for each pound should be allowed for roasting. R0A8T PORK. Por\ should be roasted fully twenty minutes for each pound; baste frequently. When buying the roast have the butcher score it in half inch squares on top. When the roast commences to brown, put a cupful of boiling water in the pan, then season the roast with salt and pepper. R0A8T PIG. Of course this ought to be called baked pig, as nothing is ever roasted now a-days. Have the butcher thoroughly clean the pig, and cut oft* the end of the snout. Stuff it with a dressing of bread crumbs, plenty of butter, a large onion chopped, a teaspoonful of sage and a little red pepper. Rub the pig all over with salt and pepper and dredge thoroughly when you put it in the baking pan, add one pint and a half of water with which it is to be basted continually, at the same time rubbing it over with melted butter and Hour mixed. It will be done in about three hours. Make a rich gravy, and add the chopped liver and heart of the pig, which have already been boiled until done. A French receipt .suggests a force meat stuffing. I will translate it: "Make a stuffing with one pound of veal, four ounces of bacon, the liver of the pig, one clove of garlic and two or three little onions, all chopped. Add four ounces of raw ham (cut in dice), salt, powdered spices, four whole raw eggs (beaten), and, lastly, four ounces of bread crumbs soak- ed in one half pint of warm milk. Mix all together and stuff the pig with it, adding some fresh truffles."" POTTED BEEF. Take six pounds of the cheaper parts of beef; boil until the meat comes from the bone; skim all out into your chop- 18 Exchange Cook Book. ping-bowl, remove the bone and gristly pieces, chop the meat fine, and add one and a half pints of the gravy; season with salt, pepper, and a half teaspoonful of powdered mace. Pack away in bowls; when cold it is very nice sliced for tea or fried in a batter. KOAST LAMB WITH MINT SAUCE. Lay the lamb in a dripping pan. Put it into a quick oven long enough to brown, then season it with salt and pepper, and finish baking it in a moderate oven, baste frequently; cook it in all twenty minutes for each pound. While it is roasting make the mint sauce. MINT SAUCE. Put two tablespoonsful of soft sugar into half a pint of vinegar, and stir until the sugar is dissolved; bring to a boil and add one tablespoonf ul of chopped mint. Serve hot in a gravy dish. ROAST MUTTON. Mutton is roasted like lamb. If mutton is a little rare it is not an objection; thicken the gravy, after all grease is skimmed off, w4th a tablespoonful of brow^n flour; season with salt and white pepper, and a tablespoonful of currant jelly, or use a mint sauce. ROAST VEAL. Veal is almost tasteless, so it is greatly improved by being stuffed with either bread or force-meat stuffing; season well and roast slowly; baste often with water and melted butter; dredge lightly w4th flour after each basting. Bake twenty minutes for each pound. Make a gravy by removing fat from drippings, and adding a teaspoonful of flour; season to taste. Exchange Cook Book. ' 19 BOILED HAM. Soak the ham over niofht in cold water. The next raorninor trim it and scrape, and put it on the fire in a boiler full of cold water. After it boils allow fifteen minutes for each pound of ham. Let it remain in the water until it has cool- ed. This makes it more juicy. TO BAKE A HAM. Immediately after the ham has been boiled, remove from the water and strip off the skin. Put it in a bakingpan and make incisions with a sharp knife to the bone. Rub it over with br jm^i sugar, and pour over all a wineglass of almost any sort of wine; in New Orleans champagne is often used, and even cider may be substituted. Baste frequently with the liquor in the pan; baking for about an hour. Remove from the oven and glaze with yolk of egg. Sprinkle over bread crumbs, if you like it better so, and return to the oven until it browns. BROILING. Since roasting has gone out of date, broiling is the most perfect way of cooking meats. Of course it is only applica- ble to steaks, chops, fish, birds and other young fowls. The fire for broiling must be a clear, hot fire of red coals. This is easier to make with wood, but it can be accomplished with coal as well. Broiling can be done with gas, too. If the article to be broiled is rather thin and to be cooked rather rare, put close to the coals and turn frequently. If it is thicker, such as a chicken or fish, which requires thorough cooking, put farther away from the coals. If broiling on an ordinary cooking stove, for the thicker articles, remove the two covers and cross-pieces and ))ut the broiler on top of the stove, turning frequently. The delicate savor of meats and fowb is so well preserved in broiling that as a rule no seasoning is required, save butter and salt, which should be 20 ExcHAXGE Cook Book. applied as soon as the article is taken from, the fire. The dis- advantages of broiling are that only good cuts of meats can be broiled acceptably, and the fact that broiled meat cannot be made over into any very palatable dish. BROILED STEAK. One of the best cuts, either porterhouse, tenderloin or sirloin, must be selected. Have the steak cut not less than an inch thick; broil over a quick fire. It must be a rich brown on the outside, and pink, not transparent purple, within. Spread it on both sides with a little butter, and sprinkle it with salt. Garnish the platter with parsley. Mushrooms creamed, and either poured over the steak, or served in a small turreen, make a very delightful addition. Occasionally rub one teaspoonful of chopped parsley into a heaping teaspoonful of butter, and spread this on the steak. BROILED MUTTON CHOPS. Have the chops trimmed and broil brown until thoroughly done; serve with slices of lemon. VEAL CUTLETS. The cutlets must not be cut too thick, or they will not get done in the center. If they are very thick it is safer to steam them a little. Rub with salt and pepper. Dip in sifted cracker or bread crumbs, then in ef^g, then in bread crumbs again. Remember to season the egg. Fry in a little lard in a skillet, turning it so that it is brown on both sides. Serve with a cream gravy made as follows: Pour off most of the grease in the skillet; add one tablespoonful of flour, stir- ring carefully to prevent lum|)ing. The Hour may first be mixed with a little milk. Then add one half pint of cream or milk, and boil for just a minute until the flour is cooked. Exchange Cook Book 21 CHIPPED BEEF-STEWED. Make a gravy of equal parts of milk and water, using a beaten egg and a little flour as thickening; chip or slice the beef as thin as possible and put in a pan as soon as the gravy comes to a boil; do not let the meat remain long as it will be better for not being over-much cooked. If the beef is not very salt it will season just right; otherwise it should be freshened a little before being put in the pan. PLAIN BROILED HAM. Cut the ham into thin slices and broil it very quickly over a hot fire, then put on butter and a little pepper. Serving a poached egg on each slice of ham makes a very pretty dish. BEEF, A LA MODE. Take a piece of the rump and into deep incisions made therein put little thin squares of pork that have been rolled in a seasoning of pepper, salt and spices, such as cloves and nutmeg; then in a stewpan containing sliced onions, carrots, lemon, a bay-leaf and pieces of pork, lay the meat; over all pour a half a pint of wine, adding a little vinegar, and enough water to about half cover the meat. Cook until the meat becomes tender, being careful to keep the dish tightly cover- ed; turn the meat often. FILLET OF BEEF LARDED. This is the tenderloin, although the sirloin is sometimes used. Trim off fat, tough skin, etc., and skewer into shape (round). Lard with salt pork. Dredge well with salt, pepper and flour, and put without water into a very small pan. Place in a hot oven thirty minutes; in lower part ten, and then on upper grate. Serve with mushroom sauce or with potato balls. The shape of the fillet is such that the time required for cooking is the same whether it weigh two or six pounds. Exchange Cook Book. VEAL LOAF. Three pounds veal (chopped), one-half pound salt pork, three eggs, teaspoonful of black pepper, one teaspoonful of salt, piece of butter size of an egg:, five Boston crackers roll- ed tine; stir with the eggs, add the butter (melted). Bake three hours. Baste with cup of water and tablespoonful of butter. C^ORNEI) BEEF. Should be cooked in plenty of cold water brought slow^ly to a boil; if very salt the meat should be soaked over night; but if young and not too strongly brined this will not be nec- essary. It should be cooked sufficiently long to make tender, so that in a brisket or j)late piece the bones may be readily removed. Preserve the liquor in the pot, and if any of the meat remains after the lirst meal, return it and let it stand over night in the liquor so that it inay absorl) it. STUFFED BEEFSTEAK. Take a good-sized tender steak, trim nicely and spi-ead with a bread stuffing like turkey dressing; then roll it up and fasten with skew^ers; salt and pepper, and bake in a dripping- ]>an with a little water. SANDERS. Mince cold mutton with seasoning and enough gravy to moisten. Put into pattypans, cov«r with mashed potato, and brown. BOILED TONGUE WITH TOMATO SAUCE. Half boil a tongue, then stew it with a sauce made of a little broth, flour, parsley, one small onion, one small carrot, salt and pepper, and one can of tomatoes cooked and strain- ed. Lay the tongue on a dish and strain the sauce over it. Exchange Cook Book. 23 I^ouiiJTii^Y AND Game. TO BAKE A TURKEY. Wash the bird and rub it all over with salt and pepper. Make a stuffing of bread crumbs or of oysters, according to the directions given below. Fill the bird, not stuffing it too tightly, and remember to stuff the craw^ well, sewing or tying up the opening. Dredge with flour. Pour into the pan two pints of water, or if stuffed with oysters, their liquor and water enough to make two pints. Baste very frequently. Twenty minutes to a pound is about the right length of time to bake it, but something depends on the oven, as some ovens bake much quicker than others. When ihe turkey is done, and is a rich brown, remove it from the pan. Pour off some of the fat from the gravy in the pan, and thicken with a little browned flour. Mince the giblets and add to the gravy, or if desired with oysters; mince half a dozen of them and add them to the gravy. STUFFING FOR FOWLS. For a medium-sized turkey take one pound of stale bread, without crust, dip it quickly in tepid water and squeeze dry. Then shake it up lightly with your fingers to prevent it being packed, add half a cup of melted butter, teaspoonful of grated onion, a teaspoonful of chopped parsley, and if you like sage or any other herb (a teaspoonful of that); mix together, and be sure not to fill the foM'l too tight as the stuffing swells in cooking. Oyster filling or stuffing is made with the above bread stuffing for a basis, then add three dozen oysters, whole or chopped, as preferred. When usiug oyster stuffing always save a dozen or more oysters to add to the gravy. 24 Exchange Cook Book. Many persons in making stuffing prefer to bind the dry bread criinibs together with melted butter, using only one or two tablespoonsful oi' cold water. FORCE-MEAT STUFFING. A good force-meat for poultry or game, is to use the bread dressing already giyen, and add one pound of either sausage meat, minced chicken, yeal, turkey or game. CHICKEN BONELESS. Fricassee your chicken, take care to brown tlie skin nicely, season to taste. AVhen done set by to cool, then remove all the bones, chop it up tine with all the oil of the fowl, if not enough add a little butter: then pack it closely in a dish, turn out when you wish it to go to the table. FRICASSEED CHICKEN. Stuff two chickens as if to boil, put in a pot, don't quite cover with w^ater, put them on two hours before dinner; chop an onion, some parsley and a little mace, rub a piece of butter twice as large as an egg with flour, and stir all in. Before dishing, beat the yolks of six eggs, and stir in care- fidly; cook live minutes. STEAMED CHICKEN WITH OYSTERS. Season and steam a chicken until very tender; take it out on a hot dish, and keep warm, then put into the liquor in which it was stewed a lump of butter the size of an egg, mix a tablespoonful of flour and water smooth, and make a thick gravy; season well with pepper and salt and let it come to a boil. Have ready a quart of oysters picked over, and put them in with the liquor, stir; and as soon as they are cooked, pour all over the chicken. This receipt can be used with chicken or turkey, left over, already cooked. Exchange Cook Book. 25 PRESSED CHICKEN. Boil two chickens until dropping to pieces, pick meat off bones, taking out all skin, cliop fine. Put back into kettle with a little of the liquor in which it is boiled, season well with butter, pepper and salt. Put in dish and press with plate and weight; to be sliced when cold. Any boiled meat or game is nice this way. CHICKEN AND OYSTER PIE. Stew chicken tender and pick from bones; season with pepper and salt and one-fourth pound of butter. Line a dish with rich crust, pour in the chicken while hot, sprinkle a little flour over it, cover with crust, cutting a hole in the center. Take the liquor from a can of oysters, thicken with a little flour, season with salt, pepper and butter. When it comes to a boil pour over the oysters, and about flfteen min- utes before the pie is done, lift the top crust and ()ut them in. You will find this a great improvement to the pie. BROILED QUAILS. Clean, wash and split down the back, season with salt and pepper, and broil on a gridiron over a bright fire. When done, lay in a hot dish, butter on both sides well, and serve at once on toast. CHESNUT STUFFING. Chesnuts are boiled until soft in salted water, shell and skin them, add to a small portion of the bread stuffing. Potato stuffing is made by addino- mashed potatoes to the bread dressing; one half or more being mashed potatoes. PEANUT STUFFING. Add a pint of shelled and skinned peanuts to the stuffing for a turkey. Said to be very nice. 26 Exchange Cook Book. ASPIC JELLY. Can be made from the broth in which chickens have been boiled. After removing the bones from the fowls, return them to the soup kettle and simmer for an hour; add one quart of jellied stock, prepared as directed in article on stock for soup. A short time before removing from the fire, add salt, pepper, celery seed (one-half teaspoonful), one allspice berry, one clove, and a small bunch of sweet herbs. Strain the liquid and add the juice of one lemon to each quart of stock. If the liquid is not clear add the white of an egg before adding the lemon juice; strain into shallow pans, not more than one-half inch deep, and stand it in a cold place for twenty-four hours. Cut in small cubes and arrange on a low, glass dish. If part of the liquid is colored with some fruit- coloring or caramel, and the cubes arranged together, it adds very much to the effect. In warm weather use gelatine, and it is safe to do so at any time, one box of gelatine dissolved in one cupful of cold water to every four pints of stock. SCALLOPED TURKEY, CmCKEN OR VEAL. One quart of choj^ped meat of either, melt one cup ol" butter, add one heaping tablespoonful of flour, cook until it boils, add one pint of cream, gradually stirring all the time; salt and red pepper to taste; add the meat, boil One cup of chopped, mushrooms is an improvement. Fill shells with it, sprinkle crumbs over the top., and brown in the oven. CHICKEN TERRAPIN. Boil a chicken, remove the skin, cut in small pieces. Take a pint of cream, put in a stewpan, add one-fourth cup of butter, four tablespoonsful of flour, season with pepper and salt, stir until it thickens; add chicken. Remove from fire, and add a glass of sherry wine and three eggs boiled hard and chopped fine. Put on the tire again and heat in the Exchax<;e Cook Book. shells in which it is served. One pair sweetbreads added are very nice, and this quantity will serve twelve persons. — Mrs, C. C. Bnnmi. PARTED CHICKEN. Cut up and wash the chicken, wipe dry, roll in tiour, sprinkle with salt and pepper, and fry in boiling lard. Take up, lay in a hot dish near the fire. Pour into the gravy a teacup of milk, stir and add a tablespoonful of flour; season with minced parsley, salt and pepper. Let boil up once, and pour in a gravy dish. Garnish the chicken with curled parlsey. CURRY OF SPRING CHICKEN. Cut up a young chicken; put two ounces of butter in a fryingpan, cut a small onion in slices, and add it with the chicken to the butter, and fry brown; take up the chicken, put it in a saucepan with a little water, season with salt and let simmer gently for fifteen minutes, then add a teaspoonful of sugar, and the iuice of a small lemon. Mix a tablespoon- ful of curry powder and one of flour with a little cold water, and add to the chicken. Stir until it boils. Serve with boiled rice. TO BROIL SPRING CHICKEN. Split a half-grown spring chicken down the back, wipe dry; spread out, and break the breast-bone. Put the chicken on a grid iron over a clear tire. Turn often to prevent scorch- ing. When half done sprinkle with salt and pepper. When thoroughly done put on a hot dish with melted butter. SMOTHERED CHICKENS. Cut the chickens open down the back, lay them flat in a drippingpan with one cup of water; let them stew in the oven until they begin to get tender, take them out and season with salt and pepper. Rub together one tablespoonful of 28 Exchan<;e Cook Book, flour, one tablespoonful of butter, spread all over the chicken. Put back in the oven, baste well, and when tender and nicely brown, take out of the drippingpan; mix with the gravy in the pan one cup of milk, put on the stove, and let it scald up well, and pour over the chickens; parsley chopped fine is a nice addition to the gravy. TO ROAST DUCKS AND GEESE. Ducks and geese having a rich, strong flavor, should be stuffed with a dressing seasoned with one grated onion and a little sage and parsley. Rub them inside and out with salt and pepper and flour; stuff them, place on their breasts in a roastingpan, containing enough water to cover the bottom, baste often; as soon as brown on the backs turn over and flnish roasting with the breasts up. Twenty minutes to the pound is usually long enough to roast them. Serve with brown gravy, in which the giblets have been put after being chopped. CHICKEN STEAMED WITH OYSTERS. Select a fat, tender chicken; draw and clean, and rub in- side and out with salt and white pepper. Stuff with bread crumbs and oysters (according to receipt already given), saving the oyster liquor. Put in a small pan and then in a steamer. The small pan is necessary to save the juice. Steam, allowing twenty minutes to a pound. When it is done, drain off the juice, and add it to the oyster liquor. Now make a sauce by putting a tablespoonful of butter and the same of flour in a saucepan, stew until it bubbles, then thin by pour- ing in the mixed oyster and chicken juice; add six oysters and a few capers, and let it boil up once. ROAST VENISON. Wash quickly, rub with salt and pepper; place in a baking- pan with one cup of water and two tablespoonsful of buttei-. Bake in a very hot oven; allow twenty minutes for each Exchange Cook Book. 29 pound. Just before it is taken from the oven pour in a wine glass of sherry or Madeira wine, and two tablespoonsful of currant jelly, remove from the pan to a hot dish, add one tablespoonful of cracker crumbs to the gravy; serve at once. BROILED VENISON STEAK. Put the steak on a wire broiler over a clear fire of coals, turning every few minutes to insure its being well cooked. When done add butter and salt, and serve on a hot platter with currant jelly. FRIED RABBITS OR SQUIRRELS. Either rabbits or squirrels are very nice fried exactly like fried chicken, and served with the same sort of cream gravy. ROAST WILD FOWL. Wild fowl may be stuffed M'ith any kind of stuffing, but the flavor is best preserved without stuffing; only rubbing it inside and out with butter, pepper and salt; baste with butter. Make a rich, brown gravy by adding a teaspoonf ul of flour to the drippings; color with caramel. TO ROAST QUAILS, PRAIRIE CHICKENS, OR ANY OTHER WILD BIRDS. Wash quickly; pick out any shot you can easily reach. Stuff them with bread stuffing; season with salt and pepper. Put enough water in the pan to cover the bottom; bake in a hot oven; basting frequently with butter and water. Cook about half an hour. Make a brown gravy already described. PRAIRIE CHICKENS. Are Vjest split down the back and broiled; season with salt and pepper; cover with small lumps of butter. Serve each bird on a square of toast, i)ut all on a hot platter. Place in the oven for a few minutes to melt the butter. Serve with currant jelly. 30 Exchange Cook Book. Sauces, For Meat and Fish. DRAWN BUTTER. Put one heaping tablespoonful of butter, and one even tablespoonful of flour in a saucepan, stir together and let it come to a boil. Thin with one half pint of hot water or stock. MAITRE D^ HOTEL SAUCE. One tablespoonful of butter (melted), the juice of one lemon, one heaping teaspoonful of chopped parsley. Stir all together and pour over the meat or tish. WHITE CREAM SAUCE. Tablespoonful of butter, the same of flour, stir over the fire until they boil. Thin with one-half pint of milk. Season with salt and cayenne; stir until smooth, but just let boil once. TOMATO SAUCE. Boil six tomatoes until soft, rub through a sieve. In a saucepan boil together one tablespoonful each of butter and flour; thin with the strained tomatoes. Let it boil up once, and season with red pepper and salt EGG SAUCE. Boil three eggs hard, chop them very tine, stir them into half a pint of drawn butter. For boiled poultry or flsh. CAPER SAUCE. Mix one pint drawn butter witii water, stir in two table- spoonsful of capers and one teaspoonful of vinegar or lemon juice. Exchange Cook Book. 31 CELERY SAUCE. Make a drawn butter of the broth from the meat or fowls, and cooked celery. Serve with boiled meats or fowls. ONION SAUCE. Peel six or seven good-sized onions, and boil tender, drain and chop fine. Heat one pint of milk in a saucepan, add one tablespoonful of flour, and two of butter, stir in the onions, season with salt and pepper; boil a few minutes, and serve with roast pork. MINT SAUCE. Three tablespoonsful of fresh mint chopped fine, five table- spoonsful of vinegar, two teaspoonsful of sugar dissolved in the vinegar. Serve hot with roast lamb. ANCHOVY SAUCE. To half a pint of drawn butter, add three tablespoonsful of essence of anchovy, a teaspoonful of lemon extract; salt and pepper; boil up once, and serve with baked or boiled fish. WINE SAUCE FOR COLD MEATS. One quart of wine, one and a half pints of jelly, three- fourths of a pound of butter, three tablespoonsful of sugar, one and a half tablespoonsful of allspice. Cook all together until it thickens. VINEGAR AND EGG SAUCE. Boil one pint of vinegar, beat the yelks of four eggs, stir them in the boiling vinegar, add mustard and pepper to taste. 32 Exchange Cook Book. ©r^OQUBTTES, Gnti^ies, AND Made-Over Dishes. CROQUETTES. A well-made croquette should be golden brown and crisp on the outside, and creamy white and soft within. This re- sult may be accomplished, whether the croquette is made from meat or fowl, especially cooked for them, or whether made from left-overs, if they are made according to the fol- lowing directions: Make a Avhite cream sauce by putting a tablespoonful of butter and a heaping one of ilour in a graniteware saucepan. When it boils thin with one-half pint of stock or milk, stir- ring constantly. This sauce is not only the foundation of all croquettes, but also of all creamed dishes, so be sure to un- derstand, when white sauce or cream sauce is mentioned this is what is meant. Now add one i)int of finely chopped meat or fowl of any kind, to which has been added some minced parsley and one small onion grated. Season all with salt and cayenne pepper. Turn out on a platter, and let it get entirely cold, when it will be quite stiff. Prepare about a half pint of rolled and sifted cracker or bread crumbs. Beat up two eggs with salt and pepper in a piepan. Sift some of the cracker crumbs on a bread board. Take out a spoonful of croquette meat, and form into a cyl- inder by rolling in the crumbs, smoothing it with knife. Then dip into the beaten egg, and roll in the crumbs again. If the materials are cold it will not be difficult to make well shaped croquettes. If it is time to serve them, put in a wire basket, and cook in hct lard. Be sure the lard is hot enough. Test it by dropping in a bit of l)read, if it browns in a minute Exchange Cook Book. 33 the lard is just right Be careful about this, for if the lard is not hot enough your croquettes will be ruined.; Cook to a deli'iate brown, then lift out the wire i)asket, gently remove the croquettes, and drain on brown i)aper for a minute or CHICKEN CROQUETTES. Make exactly according to the foregoing recipe. Steam or boil the chicken, carefully saving the juice to use in making the cream sauce. A cupful of cho])ped mushrooms is a very pleasant addition. SWEET J^EAD AND MUSHROOMS CRO- QUETTES. One pair of tine sweet breads boiled in salted water for twenty minutes. Plunge in cold water to plump them. Pick to pieces, removing skin and gristle. Cut in very small pieces, and add one can of mushrooms, chopped After this follow the above directions, increasing the quantity of sauce in the same proportions, that is, one-half pint of sauce to one pint of sweet breads and mushrooms. CHICKEN, MUSHROOMS AND SWEET- BREADS CROQUETTES. To two pints of cooked chicken or turkey, add one pair of sweet breads boiled and picked free from skins, and one can of mushrooms drained; chop all together. Take a cup of l)utter, four tablespoonsful of tiour, and four cups of stock or water, two teaspoon sful of salt, and an even one of white pepper. Cook the butter in a three-quart pan, add the flour, then the stock, let it boil a minute after it is thoroughly mixed, then add the chopped meat, etc. ; spread on platters, and when cold make into croquettes and fry as already de- scril)ed. VEAL CROQUETTES. Steam or boil the veal and chop very tine, adding one cup of chopped mushrooms; then proceed as above. 34 ExciTAxr.K Cook Book. FISH CROQUETTES. Any sort of cooked fish picked to pieces, make very nice croquettes. Canned lobster and salmon are particularly good. OYSTER CROQUETTES. Cook the oysters, until they are ruffled, in their own liquor. Chop the oysters, and save their liquor. If you have one pint of chopped oysters, make a sauce with half a pint of oyster.. liquor according to the directions furnished. Tf you have not that much, add milk to make it that quantity. CROQUETTES FROM LEFT-OVERS. Any sort of meat, fowl or fish will make good croquettes, and if you inspect your pantry at any time you will probably find materials enough to make ten or a dozen. Perhaps you will find one veal cutlet and a little bit of cold roast beef. Chop them very fine, and make your sauce just as carefully as if you were using the very freshest materials, and your croquettes will probably be just as satisfactory. Just here let me say that if you have not a pint of meat, make the same amount of sauce at any rate, it will make you a few more croquettes, and they will be almost as good. Perhaps you can only find a very little meat, but have some mashed potatoes or a cupful of boiled rice; don't hesitate to use these. Fish and potatoes make very fine croquettes, and your cod- fish balls will be better if you make them according to this receipt. RISSOLES. Chop up chicken or meat very finely, and season with onion and chopped parsley. Stir it into a cream sauce. Have small pieces of good pastry. Roll out very thin, wet the edges, put a spoonful of the meat on the pastry, fold over and pinch the edges together, marking it with a foi-k. Brush over Avith the yolk of an egg, then either fry in hot lard or Exchange Cook Book. 35 bake in quick oven. Serve on a h(^t })latter garnished with parsley. SWEET BREADS FRIED. Boil them for twenty minutes in salted water. Blanch by plunging them in cold water. Remove all membianes and strings, and separate into three or four jjieces. Roll in cracker crumbs, then in egg, then in cracker crumbs again. Fry a golden brown in hot lard. SWEET BREADS CREAMED. After cooking and blanching them as a})ove, pick to i)ieces. Make a cream sauce of one taldespoonful of butter, same of flour, one-half pint of milk, seasoned with })arsley, cayenne pepper and salt. Serve on slices of butter toast, or make croustades by cutting out of stale l)read, cups or boxes. Use a very sharp knife, and you will not find it very ditticult to do, either fry them in butter or brown crisp in the oven. Pour the sweet breads into these and serve very liot. JELLIED SWEET BREADS. Parboil a pair of tine fresh sweet breads. Put them be- tween two plates to cool. .When cold cut them in slices. Have some aspic jelly melted, dip each slice in it. Cut some aspic jelly in small squares, form in a circle in a dish, arrange the slices of sweet breads on this, till the center with chopped celery; pour mayonnaise round and garnish with aspic jelly. MINCED CHICKEN ON TOAST. Chop any remains of cold chicken with one or two hard boiled eggs. Stir into a white sauce, and serve on squares of buttered toast. CHICKEN TIMBALES. Chop and then pound to a paste one pint of lean veal, raw. Put one pint of cream in a rice boiler on the tire, let it boil soft, then add one cup of stale bread crumbs, rub smooth, add 36 ExcHAXGE Cook Book. half a cup of butter, one teaspoonful of salt, and a little white pepper, then put in the pounded veal and the whites of four eggs Avell beaten; put this away to cool. Next take one pint of cooked chicken cut in dice, make a sauce of one tablespoonful of butter and one tablespoonful of flour cooked together, adding one cup of milk; put the chicken in this and pour on a platter. Now butter either a three pint mould or else twelve baking cups, put the veal mixture on the l)ottom and sides of the molds, about half an inch thick. Fill with the chicken, then cover with the veal, being careful that no cracks are left for the chicken-cream to cook out; cover molds and put them either in. a steamer or bake in an oven for half or three-quarters of an hour. Turn out of molds and serve hot. It is very pretty to line the molds with boiled macaroni, first making some butter soft and putting it inside the mold quarter of an inch thick, then take long strips of boiled macaroni and commencing in the middle of the bottom cover the bottom and sides, putting it in spirally. Another way is to cut the macaroni in inch lengths, and stick them in the butter, end upwards, very close together. FRIED COLLOPS. Chop veal very fine; season to taste 'Avith salt and pepper. Beat well three eggs, add to the meat; drop a spoonful at a time in very hot lard, when brown take out and drain on paper. -Then put on a hot dish and serve with tomato sauce; made by cooking six tomatoes wnth pepper, salt and one clove, when stewed half an hour strain through a seive. Put a teaspoonful of butter on the fire, add a teaspoonful of flour, cook one minute, add strained tomatoes, boil up and serve. HASH. Chop one cup of cooked meat of any kind of which yuu wish to make your hash; two cuj^s of cold, boiled potatoes chopped. Put one cup of boiling stock or water into a sauce- Exchange Ccok Book. '61 pan, add one tablespoonf ul of butter, as soon as they boil put in the meat and potatoes; season with pepper and salt, also with a teaspoonful of grated onion, if you like the flavor; cook until it will be thick enough to stay on the toast on which it is to be served. GAME OR POULTEY IN ASPIC JELLY. Chop game or poultry of any kind very fine; after it has been freed from bones, skin and gristle. A little chopped smoked tongue is an improvement. Season to taste with salt and white pepper, add enough melted aspic jelly to cover. Put in individual molds to jelly. The exact proportions can not be given in this and other of the dishes made from mate- rial that is left-over, for that depends upon the material on hand. PICNIC TONGUE. Boil a fresh, beef tongue in salt water until tender, skin and chop fine. Skim the liquor in Avhich it was boiled; strain enough of it on the chopped tongue to cover it. Soak two tablespoonsful of gelatine in enough water to cover it for twenty minutes; add one cup of vinegar to this, also one tea- spoonful of ground spices, pepper, allspices, and cloves mixed; put this with the chopped tongue and stock, and boil all together for ten minutes, if not salt enough add more to taste. Pour into a mold and when cold slice. This is also very dainty when molded in individual molds. Another way to serve fresh tongue is to boil as above, coil it as much as possible, put it in a bowl in this shape, choosing one to nearly fit the coiled tongue. Cover with aspic jelly. Turn from the bowl to a platter when the jelly has hardened. Garnish with lemon and parsley. VEAL POCKETBOOKS. Cut lean veal into strips five or six inches long avd half as wide. Over each slice of veal spread a dressing of bread 38 .ExoHAiNUE Cook Book. crumbs, minced salt pork, parsley, salt and pepper, moisten- ed so that it will stick together. Then over this lay an oyster (M- two. Roll up and tie or skewer. Bake in a dripping-pan in which has been placed some boiling water and a table- spoonful of butter. Bake for about an hour, basting very frequently. Serve with brown gravy. SANDWICHES. For all sandwiches, bread that is twenty-four hours old should be used, trim the crust off before slicing. Butter the bread on the loaf, slice very thin, and then spread with the tilling, cover with a buttered slice, then trim evenly. Dainti- ness is the tirst requisite of a sandwich. Wrap in a dani]t napkin until ready to use. EGG SANDWICHES. On slices of buttered l)read grate hard boiled e^yg with a coarse grater, sprinkk' with salt and a little pe])per, then lay two slices together. TONGUE SANDWICHES. Use grated tongue, season very sparingly with mustard. HAM SANDWICHES. Use grated or finely chopped ham, adding a little ]>ickle and mustard. CHICKEN SANDWICHES. Cut up the cooked meat of chicken or any other fowl, re- jecting all skin, gristle and bone; season with pepper and celery salt, and spread between the buttered bread. CHEESE SANDWICHES. Grate one hard boiled egg, add one tablespoonful of melted butter; grate into this a quarter of a pound of good cheese; to this add half a teaspoonf ul of pepper, half a teaspoonful ExCHANGte Cook Book; 39 made mustard, and one tablespoonful of milk or cream. Mix all well and spread on buttered bread. PINARD SANDWICHES. Take linger rolls cut in two, and take out the crumb; till the cavity with finely chopped and seasoned chicken. PATE BE FOIE GRAS SANDWICHES. Spread canned pate de foie gras on buttered bread, a little aspic jelly mixed with it is an improvement. ' POTATOES AND CREAMED FISH. When portions of iish are left over it should be flaked from the bones and the skin removed before the fish becomes cold. When needed add to the fish enough heated milk in which butter has been melted to moisten it, together with the beaten yolk of one egg. Heap the flsh in the center of a platter, make an outside wall of seasoned mashed potato. Brush over with the beaten white of egg slightly salted, and set in the oven to brown. Any meat or fowl left over may be prepared the same way. GARNISHING. « Dishes may be garnished with slices of lemon, olives, capers, pickles of all kinds, hard boiled eggs, water-cress, parsley, beets, lettuce, endire and aspic jelly. Salads. Nothing is more indispensable to a well-served dinner or luncheon than a good salad, and nothing is simpler to make, yet in all the range of delicacies there is no greater rarity 40 Exchange Cook Book. than a perfect salad. Tt is almost impossil)le to find one at a hotel oi- restaurant, and in many private families there seems to be the same sort of ignorance as to what a salad should be. The simpler salads, such as lettuce, water-cress and the like, which are ordinarily served with a French dressing, made simply of oil and vinegar, in the proportion of one tablespoonful of vinegar to two of oil, with the addition of a little salt and ]»epi»er, are, ]>erha]>s, not so likel}^ to be badly prepared, byt the heavier ones made of fowl or fish are very likely to be spoiled by the addition of some unnecessary in- gredient, or by the omission of something needful. One of the things which sometimes spoil salad is sugar It is entirely out of place, yet I am sure I have tried to eat shrim]) salad that was unmistakably sAveet. Another mistake that is often made is the vain attempt to make cabbage and celery-salt do duty for celery, when it is impossil)le to })ro- cure that very palatable vegetable. Lettuce will do very well in such cases, and is infinitely pi-efcrable to the cabbage. Finally, I have often seen chicken salad chopped so fine that it would have been impossible to tell whether it was made of chicken, pork or veal, if the maker, who usually has a rcjui- tation for veracity, had not announced that it was chicken. The first necessity for a good salad is a good mayonnaise dressing, which is made as follows: Into a bowl put the yolks of two eggs. After beating them, add one-half tea- spoonful of salt and one-fourth teaspoonful of mustard. Still beating, drop in two or three drops of vinegar and then a few drops of oil. It will be found convenient in dropping the oil to cut a little triangular groove lengthwise of the cork, and then to replace it in the bottle, so that only a few drops can escape at a time, beating continually until the sauce becomes jellied. Two yolks of eggs ordinarily will take up about one-third of a pint of oil, but the amount varies according to the temperature of the ingredients. It will expedite matters Exchange Cook Book. 41 to put all tlu' ingredients on ice in warm weather. When the sauce has attained the jellied state, finish it h\ adding the juice of one lemon and a dash of cayenne pepper, which will make the mayonnaise of the consistency of thick cream. These proportions can be varied somewhat to suit all tastes, and only experience will show when it ydeases you the best. Some people like a much larger proportion of oil. If these directions are carefully followed there will be little danger of the dressing curdling, but should it do so a fresh bowl must be taken, two more yolks of eggs beaten, and the curdled sauce gradually added. If you use a Dover egg beater instead of a spoon to beat it with there is almost no possibility of curdling, and the oil may be added in larger cpiantities This sauce will keep a long time on ice. Some prefer a cooked dressing for salad, and though it is not quite so good as the other, in my opinion, the following- recipe is entirely trustworthy, and the sauce will keep an in- definite length of time. One teaspoonful of salt, one table- spoonful of dry mustard, eight tablespoonsful of olive oil or melted butter, yolks of eight eggs, one pint of vinegar, or vinegar and lemon juice mixed, one tablespoonful of sugar, small quantity of cayenne pepper. Mix the salt, mustard and pepper with the yolks until a smooth paste is made. A.dd the oil or butter a few drops at a time, then the vinegar or lemon juice. Steam until it thickens like custards. In serving- salads at receptions or other large entertainments one gallon is enough for forty guests. — M. /S". m Chicago Herald. GREEN PEPPER AND TOMATO SALAD. A very pretty way to serve a tomato salad is to take large, green, bell peppers, halve them and take out seeds. Peel carefully some smooth, red tomatoes, place one in each half pepper. Serve one on each salad plate with a ball of thick mayonnaise dressing beside it. Exchange Cook Book. SWEET BREADS IN SALAD. Take four or six fresh sweet breads, parboil them in salted water and nicely trim them, put them on ice to become very cold, cut them in dice squares with a pair of scissors. To the cut sweet breads add about a quart of cut celery and a teacup of well-cooked French peas. Then put over this a carefully made mayonnaise dressing, and you will have a delicious salad. Never allow yourself to be betrayed into the mistake of putting sugar into chicken, meat or fish salad. — Mrs. Charles Rklgely. CHICKEN SALAD. Either steam or boil a chicken. Let it cool in its own liquor, when cold remove the meat from the bones, and cut it into dice; do not chop it. Also, cut some celery into small })ieces until you have just as much celery as chicken. This is one of the places where a pair of scissors for the kitchen is very useful. When it is time to serve the salad, add mayon- naise dressing, mixing all very thoroughly. Reserve some of the dressing. Serve on lettuce leaves, adding a spoonful of thick mayonnaise to the salad on each lettuce leaf. SHRIMP SALAD. This is made exactly like chicken. The shrimps must be washed and broken in pieces. LOBSTER SALAD. Cut the lobster, either canned or fresh, into dice, mix with mayonnaise dressing and serve on lettuce. THE QUEEN OF SALADS. Boil a fine pair of sweet breads in salted Water for twenty minutes. Blanch and plump them by plunging them in cold water. Cut into dice, removing all skins and sinews. Open one can of mushrooms, pour off all the juice; cut each mush- room into two or four pieces, mix with the sweet breads, add ExcHAisGE Cook Book. 43 mayonnaise <lressing in the proportion of lialf a pint of dress- ing to a pint of sweet l)rea(l and mushrooms, reservitig a little of the dressing to mask the to]) of the salad. Now select as many smooth, ripe tomatoes, as you have ])eo}).le to serve. Dip each in boiling water for a minute to remove the skins. Skin, and with a sharp knife remove all the center of the tomato. In this cavity put a large spoonful of the salad. Serve each tomato on a fresh, curly lettuce leaf, or leaf of endive. The very last thing before sending to the table is to drop a s[)Oonful of thick mayonnaise on the top of each one. This salad is as satisf3dng to the eye as it is to the palate. RUSSIAN SALAD. Mix cold, string beans (French canned ones), cold peas, cauliflower, asparagus tips, and beets cut in forms, together. Serve either with French or mayonnaise dressing. MAYONNAISE OF TOMATOES. Select four round tomatoes; scald very quickly, and re- move the skins. Let them get entirely cold, then cut in several slices, taking great care not to remove the slices, so as to preserve the shape of the tomato. Serve on a lettuce leaf, w^ith a generous spoonful of mayonnaise sauce on the top of the tomato. FRENCH DRESSING. Lettuce, endive, cucumbers and almost any other green vegetable are most wholesome and palatable served with a simple French dressing, which is to be made at the table. In a deep plate or saucer put one tablespoonfiil of vinegar, a saltspoonf ul of salt, and a teaspoonful of onion grated, if you like that flavor. Gradually stir into it three tablespoonsful of oil. Pour on your salad and tomatoes. 44 l^lxcHANGE Cook Book. ASPAKAGUS SALAD. Boil tender young asparagus in salted water until tender, twenty minutes is usually long enough. When done take out of the water, and let it get quite cold. Dish it tastefully in a salad dish and serve with a mayonnaise dressing. (©HEESE. CHEESE BALLS. Beat the white of two eggs to a stiff froth, add enough Parmesan cheese to make a stif? batter. Drop by spoonful into hot lard. Serve with salad, the instant they are done. CHEESE EONDU. Melt one tablespoonful ot butter in a saucepan, add to it one-half cup of bread crumbs, one gill of milk, one cu[) oi" grated cheese, the yolks of two eggs. Cook barely a minute. Remove from the fire, and stir in the whites of the two eggs well beaten. Season with red pepper and salt. Pour into paper cases, or i>atty shells, and bake until puffed up and a little brown. WELSH RAEEBIT. Have squares of toast hot find buttered, put a lump of butter and a quartei- of a pound of cheese in a cup. Put the cup in a vessel in which water is boiling. Stir until the cheese is melted, add a dash of red pepper, pour on the toast, and serve immediately. The addition of a little ale and mustard is considered an improvement by some people, I prefer the simpler way. Exchange Cook Book. 45 Gggs, BAKED OMELET. Take six eggs, beat the yolks well, the whites to a stiff froth. Add to the yolks foui tablespooiisful of milk, half teaspoonful of salt and pepper mixed (one-third pepper, two- thirds salt), now stir in the whites. Have well-heated a fry- ingpan, put in it a lump of butter, when melted pour in the mixed eggs. When the eggs begin to set (harden at the bottom, slip a cake turner or knife under to prevent burning. As soon as the middle of the omelet is set, put the omelet in the oven for half a minute. Take out on a hot dish, bot- tom upwards. PLAIN OMELET. It is said that it takes a very good cook to make an omelet that is all an omelet should be: brown without, and soft and creamy within. Put a tablespoonful of butter in a smooth skillet. While it is melting break five eggs. Beat them only enough to break the yolks (about twenty strokes), add salt and pepper. As soon as the butter bubbles, pour in the eggs. Hold the skillet with one hand and gently shake it all the time. With a spoon, in the other hand, draw^ up the eggs from the edges of the pan to the center. As soon as it becomes a little firm, but not hard, fold one half over the other. If you are an expert maker of omelets, you will now toss the omelet, by shaking the skillet, to the exact center of a platter, otherwise you wall lift it out wdth a cake turner. Serve immediately. OMELET SOUFFLE. [Translated from the French.^ "Break six eggs; put the whites apart. Add to your yolks one good spoonful of powdered sugar and a little orange 46 ExruANGE Cook Book. flower water. Stir well with a wooden spoon; whip the whites of the eggs until they are very firm. Mix them lightly, but exactly with the yolks. Place m the fryingpan a quarter of a jiound of fresh butter, and as soon as it is hot, without burning, pour the eggs in the pan and cook your omelet over a very quick tire. As soon as cooked turn out on a dish. Put this dish on the hot ashes, Avith the lid of a braising dish filled with hot coals above. Only let it stay for four or five minutes. This time suffices to lighten the ome- let. Sprinkle it with powdered sugar, glaze with a hot shovel. Serve immediately.'' To place the omelet on the upper shelf of a hot oven would have the same effect as the use of the braising dish of coals. CHEESE OMELET. Add one cupful of cheese, grated, to the ingredients of a plain omelet, and cook in the same way. EGGS, A LA CKEME. Boil twelve eggs for twenty minutes, throw into cold water for one minute, take out, and take off the shells; roll in sifted crumbs, that have been salted and peppered, then into beaten egg, and again in the crumbs; put in a wire basket and fry a delicate brown in very hot lard. Serve hot, with a cream or drawn butter sauce. BAKED OMELET. Six eggs well beaten, one cup of sweet milk, and a little salt; bake in individual dishes. SHIRRED EGGS. Heat egg dishes, butter them, break into each two eggs; set into the oven; cook to suit the taste, <'ither soft or well done; salt and pepper; serve in the dishes in which they are cooked. Exchange Cook Book, BOILED EGGS ITsT THE SHELL. Put them into boiling water and cook three minutes. For hard-boiled eggs, boil them from fifteen to twenty minutes. For dropped or poached eggs, l)reak them into boiling water and cook three minutes. FRIED EGGS. Melt some butter in a fryingpan, and when very hot drop in the eggs carefully; fry two minutes. SCRAMBLED EGGS. For scrambled eggs, beat the eggs quite light, and put them with a little butter, pepper and salt into a fryingpan. Stir them carefully until they are well thickened, and 'turn them out on a hot dish. SALAD EGGS. Boil a dozen eggs twenty minutes; cut them in two length- wise, take out the yolks, mash them, add a tablespoonful of melted butter, half a teaspoonful of salt, a half teaspoonful of made mustard, and moisten with vinegar. Make into balls the size of the yolk of an egg, put one in each half of white; or if preferred only fill even and place the two whites of each egg together. This receipt can be varied by adding to the yolk filling a little chopped pickle and ham or chicken very finely minced. Uegetables. BOILED POTATOES. Put them in a saucepan with just enough salted l)oiling water to cover them. Directly the skins begin to break, 48 Exchange Cook Book. pour off all the water; place a coarse towel over them, and return to the tire again, until they are thoroughly done and quite dry. TIMBALE OF POTATOES. Cook, drain, mash and pass through a tine sieve two quarts of Irish potatoes; put this in a saucepan, with six ounces of butter, two whole eggs, the yolks of six eggs, salt and pepper. Have a plain two-quart mold, well buttered and sprinkled with fresh bread crumbs; put the preparation in it, with a little more bread crumbs, and bits of butter on the top; bake for half an hour in a moderately hot oven; before serving pass the blade of a knife between the potatoes and the mold, turn over carefully, and in a few minutes take the mold off and serve. NEW POTATOES. Scrape and wash new potatoes, put in a saucepan with hot water; when done ]>our off the water, set them on top of the stove a few minutes to stew, put in a lump of butter the size of an egg, two tablespoonsful of cream, season with salt and pepper. Shake the pan to keep them from burning. Another way is to serve them with a cream sauce. POTATO PUFF. Two cups of cold mashed potatoes; stir in two tablespoons- ful of melted butter, beating to a cream; add two well-beaten eggs, and one cup of cream or milk; pour into a deep dish; bake in a quick oven. SARATOGA POTATOES. Cut raw potatoes into very thin slices; soak them in cold water one hour. Dry them in a towel, and drop into boiling fat. When lirowned, remove from the fat and sprinkle with salt. Exchange Cook Book. 49 BAKED POTATO BALLS. Make hot seasoned mashed potatoes into balls, put them on a buttered tinpan; brush them over Avith egg and bake until brown. SCALLOPED POTATOES. Cut cold, boiled potatoes into dice. Put into a baking dish a layer of cream sauce, then one of potatoes; continue this until your potatoes are used up, having a layer of sauce last. Sprinkle with cracker or bread crumbs. Bake in a hot oven until brown on top. POTATO CROQUETTES. Take one pint of freshly cooked mashed potatoes. Be sure they are mashed very smooth. Make a white cream sauce of a heaping tablespoonful of butter, the same of flour. Rub together in a saucepan; let it boil, and when it begins to bubble pour in one-half pint of milk. Let it boil up once, then stir in your mashed potatoes. Season to taste. Pour on a platter to cool; when cold form into balls, roll in cracker cruml)s, egg and cracker crumbs again. Fry a pale brown in hot lard. STUFFED POTATOES. Bake a half dozen potatoes; when soft cut off the ends and scrai)e out the potato. Mash very smooth, and season with salt, butter and a little cream. Fill the skins with the mix- ture, piling it up at the top. Set them on end in a baking- dish and return to the oven to brown slightly. Chopped meat of any kind can be added to the potato before return- ing to the skins. MASHED POTATOES. Peel and boil until soft a dozen medium-sized potatoes in as little salted water as will cover them; as soon as done, mash thoroughly, adding a tablespoonful of butter and three 50 Exchange Cook Book. tablespoonsfiil of cream or milk; serve very hot. They are improved by putting in a dish, round them over the top, brush with egg, put a lump of butter in a hole in the center, then set in the hot oven for five minutes. Should be sent to the table in the dish in which it was baked. POTATO CAKES. Take one pint of mashed i)otatoes which have just been cooked. Mix them with a pint of milk, two eggs (beaten) and a tablespoonful of butter. When luke-warm, add one-third of a cake of compressed yeast and enough flour to make it rather stiff. Let rise, and form into cakes. Let them rise again then bake until brown. POTATOES, A LA LYONNAISE. Cut cold, boiled potatoes into dice. Melt a tablespoonful of butter in a saucepan, add a teaspoonful of onion chopped; fry the onion. Then add the potatoes and shake them about until they are very hot; but not brown. Add some chopped parsley. THE BEST WAY TO FRY POTATOES. Pare six large potatoes. Cut them into long strips, about three inches long and one-half inch wide and deep. Soak them in cold water for half an hour. Drain and cook in hot lard. When they are nearly done, remove from the hot fat and drain. Then return them to the hot lard again. This will make them puff up. Cook until pale brown, and drain on brown paper. Season with salt. Little balls cut out of potatoes, with the little tool which comes for that purpose, are very nice fried this way. They are then potatoes a la Parisienne. POTATO SALAD. This is a very appetizing, every-day salad. Cut cold boiled potatoes into rather thick slices, add hard boiled eggs sliced. Exchange Cook Book. 51 one onion sliced, and a teaspoonf iil of chopped parsley. Pour over all a good salad dressing. Mayonnaise is best, but as that is very expensive use instead a cooked dressing, the directions for which may be found in the chapter on "Salads." Cut the onions into slices instead of chopping them, so that they impart their flavor to the salad and yet need not be eaten. Of course they may be omitted, if desired. TO COOK MUSHROOMS. The simplest way of cooking mushrooms is the best. If you have fresh country ones great care must be taken in cleaning them. Wash them in cold water, and if they are large, skin them. Cut each stem across the end, and if there are any holes as small as a fine needle, if you follow them up you will probably find worms. They always creep up through the stems, and if the stems are solid the mushrooms are good. When they are entirely clean drain them. Now i)ut a lump of butter the size of an egg into a saucepan. When it bub- bles stir into it one tablespoonful of flour, thin it with one- half pint of milk. Flavor it with salt and a little red pepper. When the flour is cooked stir in the mushrooms, and let them boil for two or three minutes. This quantity of sauce is enough for two quarts of mushrooms, but it is best to make the same amount even if you have fewer mushrooms. When cooked in this way they are very nice served on toast or in })ate shells. If you really like the flavor of mushrooms you will not ruin them by adding Worcestershire sauce. FRIED MUSHROOMS. Skin and sprinkle with salt; dip in beaten egg, then in cracker crumbs, and fry in hot lard. MUSHROOMS ON TOAST. Select large, field mushrooms. Cut off the stems, and turn (^ach one upside down on a square of toast. Fill up the hol- low of each mushroom with a lump of butter, a spoonful of 52 ExcHAis^GE Cook Book. cream and a little salt. Bake for a few minutes in a hot oven. Serve quickly. STEWED TOMATOES. Scald as many tomatoes as you need, slice and place in a stewpan without water; let them boil slowly for half an hour. Add salt, pepper and butter; also a very little sugar and bread crumbs; boil up once more and serve very hot. Another nice way to stew tomatoes is as above, except when first put on to cook add two even tablespoonsful of raw rice, to one quart of tomatoes; in this no bread crumbs are used, but they are seasoned the same. GREENS. After carefully washing greens, put them to boil in salted water; do not cover them. Three-quarters of an hour is usu- ally long enough to boil them. Some persons prefer them boiled with ham or a piece of breakfast bacon. When the greens are done, drain them in a colander, put them in a hot dish, season with pepper, and if they have been boiled with- out meat, add butter and, if necessary, salt. Cabbage may be cooked the same way, but may need to boil longer if not very young. FRIED PLANTAINS OR BANANAS. Cut in slices lengthwise, drop in egg and then in sugar and flour, mixed; fry in lard until brown, sprinkle sugar over them and serve hot. STUFFED TOMATOES. Select twelve ripe tomatoes, round, and of an average size. Cut off the stem end and with a spoon carefully remove the pulp and seeds, leaving intact the walls of the tomato. Mix up a rich stuffing of equal parts of bread crumbs and finely- minced cold chicken and cold ham; add melted butter, pepper, salt, some of the tomato pulp, two cloves and two grains of Exchange Cook Book. 53 allspice pounded fine. Mix all together thoroughly and let it be moist, but not too soft. Into each tomato, before stuffing, sprinkle a pinch of salt and sugar; stuff them full and set them close together in a pretty baking-dish. Pour over each a little melted butter, sprinkle lightly with bread crumbs and bake for half an hour. BOSTON BAKED BEANS. Take one quart of beans and i)ut them in cold water, letting them soak on the back of the stove until the water grows hot. Drain all the water off and wash them, then put them in the baking pot with one teaspoonful of sugar, one teaspoonful of molasses, and one pound of pork. Cover them with water and cover the pot closely and let them bake all day, adding water when necessary. — Mrs. Harrison, Bostoyi. BOILED PARSNIPS. If young, scrape before cooking; if old, pare carefully, and if large, split. Put into boiling water, salted, and boil, if small and tender, from half to three-quarters of an hour; if full grown, longer. When boiled cut in half, pour over them melted butter, and brown in the oven. SQUASH. Unless they are extremely tender, it is best to pare them. Take out the seeds, quarter them, and lay the pieces in cold water. Boil about half an hour. Drain well, pressing out all tne water; mash soft and smooth, and season with butter, pepper and salt, cream, and a little Hour. BOILED ONIONS. Boil in salted water and drain. Mix a little flour and butter together, and put in two tablespoonsful of warm milk; boil and pour over the onions; season. 54 Exchange Cook Book. BOILED TURNIPS. Boil turnips in a good deal of salt water, when solt drain off the water and season with cream and butter. BAKED MACARONI. Boil one-half pound of macaroni until quite soft, put it into a vegetable dish, with pepper and salt, a small piece of butter, and some grated cheese. Bake ten or fifteen minutes, until slightly browned. BEETS. Boil until tender; season with butter, pepper and salt. STEAMED RICE. Wash in three or four waters, put in the steamer, allow full three times as much water as rice; put in a little salt. When done the kernels will remain whole and yet be soft. HULLED CORN. Put in an iron kettle a quantity of shelled corn, with water enough to cover. Place two cups of hard wood ashes in a bag and boil with the corn until the hulls begin to start. Strain off the lye, remove the ash bag and boil in clear water. Strain off once again and boil until done. Salt to taste. STUFEED EGG PLANT. Cut the plant in two; scrape out the inside and put it in a saucepan with a little minced ham; cover with water and boil until soft; drain off and add two tablespoonsful grated crumbs, one tablespoonful of butter, half a minced onion, with pepper and salt to taste. Fill each half with the mix- ture; add a small lump of butter and bake for fifteen minutes. Or, if preferred, omit ham, using more l)read crumbs and mixinsj them with beaten egg yolks (two to an egg plant). FRIED OYSTER PLANT. Scrape and lay in cold water ten minutes. Boil tender, drain, and when cold mash with a wooden spoon, picking out Exchange Cook Book. 55 the fibrous parts. Wet to a paste with milk; work in a little butter and one and one-half eggs for each cupful of oyster plant. Beat the eggs very light, season to taste, make into round, flat cakes, dredge with flour, and fry to a light brown; drain off the fat and serve hot. SPINACH. Wash well, cook in salted, boiling w^ater. Drain and chop fine. Put in a tablespoonful of butter into a saucepan with seasoning. Stir in the spinach and beat smooth. Add a tablespoonful of cream, or two of milk. Serve hot. CAULIFLOWER. Boil in water to which a little salt has been added. Drain and lay in a deep dish with flower uppermost. Make a cup of cream or drawn butter sauce, and pour over. SOUTHERN WAY OF COOKING SWEET POTATOES. Steam half a dozen sweet })otatoes until soft; remove from steamer and peel, cut in slices half an inch thick, put in a bakingpan; pour melted butter over them, sprinkle them with granulated sugar and brown in the oven. STUFFED BELL PEPPERS. Take either red or green bell peppers, the largest you can get; halve them, take out all seeds, and stuff them with a force-meat made from any kind of cooked meat, or fowl, chop- ped flne, add half as much crumbed bread as meat; also a little grated onion and salt; no pepper; pour over this enough melted butter and water to bind together. Fill the half pej)- })ers with this, rounding them up on top and bake. TOMATOES STUFFED WITH RICE. Take large, smooth tomatoes; do not skin them; cut a thin slice from the stem end, scoop out the inside, but leave a shell 56 Exchange Cook Book. half an inch thick; save the tomato you have taken out; chop tine. Season witli pepper, salt, melted butter and a little sugar. Add as much cooked rice as tomatoes; fill tomato shells, and bake half an hour. OKRA. Take young okra pods, wash them and boil them until tender in salted water. Season with pepper, butter and salt, if needed. EGG PLANT. Peel and cut in pieces one large or two small egg plants. Boil in salted water until soft. Mash and ijut through a col- ander. Add two or three eggs (beaten separately), two table- spoonsful of milk and flour to make a batter, season with salt and pei)per. Drop by spoonful in hot lard and fry a golden brown. Serve very hot. FRIED EGG PLANT. Cut in slices, salt, and let them stand for one hour; wash off the salt and wipe dry. Di]) in egg, then crumbs, and fry. BOILED CORN. Boil in salted water twenty minutes. PEAS. Boil peas in salted water in an uncovered saucepan twenty minutes. Drain and ])Our into a hot dish in which have a tablespoonful of melted butter; add pepper and salt to taste. Serve as quickly as possible. STRING BEANS. String and break in inch lengths. Soak in cold water half an hour. Drain and put into boiling water with a small piece of bacon or salt pork. Boil half an hour. Drain, add cream; season and dish. Many do not like the pork, in that case add a lump of butter to the cream. Exchange Cook Book. 5*1 LIMA BEANS. Boil in salted water until soft; season with butter and salt. CARROTS. Boil in salted water and serve with cream dressing. ASPARAGUS ON TOAST. Tie the stalks in small bunches, boil them in a very little salted water about half an hour; toast as many slices of bread as there are bunches of asparagus, lay a bunch on each slice, add butter to the water sufficient to make a rich gravy, thicken with a little Hour, season with pepper, and pour over the asparagus. SCALLOPED TOMATOES. Peel and slice the tomatoes; have ready grated bread crumbs, seasoned with sugar; butter, cayenne pepper and salt. Place alternate layers of tomatoes and crumbs in the dish, and bake two hours. MOCK OYSTERS. Grate the corn, and allow to every cupful, one egg, a table- spoonful of milk, and a little salt and butter; stir all together and thicken with a little flour. They may be tried in hot lard or cooked on a griddle the same as batter cakes. CRANBERRY SAUCE. To one quart of cranberries, picked and washed, put one pint of water. Boil about fifteen minutes; stir almost con- stantly with a wooden spoon or paddle, crushing every berry. When they are almost cooked put in one pound of sugar. GREEN CORN PUDDING. Twelve ears of corn (grated), three eggs well beaten, one pint of sweet milk, one-half cup of butter, one tablespoonful of sugar, pepper and salt to taste. Bake one hour. . Exchange Cook Book. SUCCOTASH. This is made of green corn and Lima, string, or butter beans. Have a third more corn then beans, when the former has been cut from the cob and the beans shelled. Put into boiling water enough to cover them, and stew gently together until tender. Pour off nearly all the water, and add a large cupful of milk. Stew in this for an hour; then stir in a great lump of butter, a teaspoonful of Hour wet with cold milk; pepper and salt to taste. Br^EAD. The foundation of the art of cookery is tlie ability to make good bread, since that is the most important article of diet, and upon its nutritive qualities the health of the family is likely to depend. The first necessity for the making of good bread is pure materials, but since these are only four, it is very easy to get them. Flour, yeast, salt and water are the only necessary ingredients. Good flour may be known by its creamy color. It is never blue white, and also by the test of squeezing it in the hand. If it is good, it will retain the shape into which it has been pressed. There are many varieties of yeast; in fact, almost every cook has her especial kind, though the yeast germ is the same in all, and any yeast which will rise, and is not sour, is entirely satisfactory. Compressed yeast, when fresh, is, on the whole, the most convenient to use, as it shortens the pro- cess of bread making. Salt and water are certainly within the reach of all. Exchange Cook Book. 59 Yeast is a fungoid plant, which grows in flour and water. This growth is accompanied by a fermentation which pro- duces alcohol and carbonic acid gas. When the bread has risen to twice its original bulk, it is put into an oven of more than three hundred degrees, which kills the yeast; the alco- hol has escaped, but the carbonic acid gas has formed bub- bles, which have made the bread light. Bread always weighs more than the flour of which it is made, because some of the water is retained in it. One pound of flour usually makes a pound and a quarter of bread. Yeast grows best at a temperature ranging between seven- ty-five and eighty-five degress. A good loaf of bread ought to be of a uniform brown color, rounded on top, and of a sweet and nutty flavor. The reason so much bread is tasteless and even sour, is because it is allowed to rise too long. Now as to the details of the process. I will take it for granted that my reader is a beginner in the art of bread- making. There are two ways of making bread, one is to "set a sponge," that is put the yeast in a soft batter of flour and water, the other is to mix it in dough immediately. As the latter process takes less time, and always produces good bread, I will describe that: In one quart of luke-warm water dissolve one cake of com- pressed yeast and one heaping teaspoonful of salt. Remem- ber hot water would kill the yeast. Add flour until it is stiff enough to knead, without sticking to your hands or to the bread board, but not any more, or your bread will be dry. Knead it until the yeast is thoroughly mixed with the other ingredients, then slip into a greased bowl. Grease the bowl so that you will not waste flour by having the dough stick to the bowl, and use a bowl of earthenware in preference to a tinpan, because it is so much thicker it will keep the bread at a more even temperature. Brush the to]) of the dough 60 Exchange Cook Book. with melted butter, so that no hard crust will form. Cover your bread with a clean cloth and a blanket, and set it some place where the heat is not less than seventy-fire degress or more than eighty-five degrees, and where it will continue about the same. Don't put it too near a hot cook stove, and be equally careful about draughts. In about three hours your dough will have rounded up beautifully. As soon as it is twice its original bulk, it is ready to make into loaves. This quantity usually makes three loaves, or two and a pan of rolls. Knead for a few minutes, but without adding more fiour, form into loaves and place them in greased pans. Put melted butter on them, and let them rise an nour. Try your oven to see if it is hot enough. If you can just bear your hand in it while you count twenty-five slowly, it is about right. Bake them about an hour. A gas stove will bake bread in forty-five or fifty minutes, so something depends on the oven. When you take the bread out of the pans tap them on the bottom. If they give out a hollow sound they are done. If you desire to make more bread at once, it is not neces- sary to increase the yeast in the same proportion. One cake of compressed yeast is enough to use with two quarts of water, and it will take it very little, if any, longer to use. I have not tested its lightenning qualities further than this. It might do for even more, but that I cannot vouch for. The rolls made from this dough are very good, too. If rolled out and cut out with a biscuit cutter, spread with butter, and folded over they make pocketbook rolls, which are particularly nice. Bread made according to these directions will always be good and sweet. It is not the only way to make good bread, but it is a sure and easy way. ExcHAXGE Cook Book. 61 HOP YEAST. Three quarts water, one pint hops, one pint sliced pota- toes, one cap sugar, three-fourth cup of salt, one tablespoon- ful ginger. Put the hops in a bag, and then put them with the potatoes into the water, which must be measured, let them boil together until the potatoes are done, then put the potatoes through the col lander, press out all the water from the bag of hops into the kettle, and after putting the pota- toes back into the water measure it to be sure there are three quarts, if not add enough water for that amount. Then after adding the sugar, salt, and ginger, and letting it come to the boiling point, thicken it with three tablespoonsful of Hour, smoothed with cold water, pour out into a crock, let it cool, and stir into it one and one-half cups of good yeast, when bubbles begin to form thickly on top, cork it tightly in a jug after taking out the cup and one-half which will be used next time the yeast is made, and which should be kept in another jug and not opened. This yeast is infallible if made exactly by the receipt, and will not sour under most trying circum- stances. It will keep from one month to six weeks in the hottest weather, but must be kei)t in the cellar or other cool place. — M7's. 7 has. D. Logan. HOME-MADE YEAST. Boil a pint of hops in a quart of water. Let it boil slowly for half an hour. Strain it on a pint of flour; add one table- spoonful of salt, when cool stir in one cupful of yeast. When it rises put it away in a tightly corked stone jug. SALT RISING BREAD. Into a pint of milk, stir half a teacupful of flour, and one teaspoonful of salt. Put in a bottle and that in warm water. Let it stay until light, add luke-warm water, then stir in enough flour to make a dough. Form into loaves, let rise and bake. 62 Exchange Cook Book. GRAHAM BREAD. Half cup of yeast, pint of warm milk or water, and flour enough to make a tliin batter. Let it rise over night. Stir in, in the morning, half a cup of sugar, salt, teaspoonful of saleratus dissolved in water, and Graham enough to make a very stiff batter. Beat all the ingredients thoroughly into the sponge before adding the Graham, and then stir in the Graham, a little at a time, beating well. Shape into loaves and bake an hour and a half. The oven should not be so hot as for white bread. ROLLS. To one and a half joints of bread sponge add one table- spoonful of sugar, one teaspoonful of salt, two tablespoons- ful lard, the whites of two eggs well beaten, and flour enough to make dough. Let it rise until light, then knead it down and let it rise again. Form into rolls, and when they are light bake them. ENTIRE WHEAT BREAD. One quart of warm water, one yeast cake, one tablespoon- ful of salt, two of sugar, and two and one-half pounds of entire wheat flour. Mix and let stand three hours. Stir it doAvn and pour in pans, allowing room to rise. Proof half an hour, and bake twenty minutes for one-pound loaves. — Good Housekeeping. WHOLE WHEAT MUFFINS. Dissolve a half cake of compressed yeast in half a pint of milk, and add sufficient quantity of rich milk to make a pint. Stir into it three cups of whole wheat flour, and set in a warm place to rise. When light, stir in two well-beaten eggs, and turn into gem irons, half flUing them. Let them rise until very light, and bake in a quick oven. Exchange Cook Book. 63 RUSK. One pint of milk, half a cup of melted butter, two beaten eggs, one cup powdered sugar, one quart of flour, half a cake of compressed yeast melted in luke-warm water, or one half a cup of other good yeast. Mix well; set it away to rise; when risen to twice its original size, knead well, adding more flour if necessary, make into rusk, put into a pan to rise again When quite light, bake in a moderate warm oven about three- quarters of an hour. CRUMPETS. Time: five minutes after the top has blistered. One and one-half ounces of German yeast, or a gill of common yeast, a quart of warm milk, a cupful of melted butter, a little salt. Make the milk warm, and stir it into the yeast with a little salt; add a sufficient quantity of flour to make it into a batter. Set it to rise for half an hour, then add a cupful of melted butter. Stir it well in, and pour it into iron rings, previously placed on hot griddle, and bake them very lightly on both sides. When required toast them on both sides, taking care they do not burn. Butter them nicely, cut them across, and put them up on a hot plate. Serve them quickly; hot. — Mrs. Coriieau. SALLY LUNN. In one pint of luke-warm water dissolve half a cake of compressed yeast, and a teaspoonful of salt. Stir in one quart of flour, two eggs well beaten, and a tablespoonful of butter melted. Put it into a pan and let it rise. When light bake it. When it is done, split it open and butter it. Serve very hot. ENGLISH MUFFINS. One pint of milk and water mixed. Dissolve in this a little salt and one-half cake of compressed yeast, add one Qgg^ 64 Exchange Cook Book. (beaten), and enough flour to make a thick batter. Let it rise till very light. Bake in muffin rings on a griddle. BEATEN BISCUIT. Mix one-half pint of cold water, one tablespoonful of lard, one quart of flour and teaspoonful of salt. Rub the lard in the flour, and add water and salt. This makes a very stiff dough. Put it on a board and beat it for thirty minutes. A wooden mallet is the best thing to beat it with. At the end of that time the dough will be very elastic. Pull off pieces and form into l)alls about the size of a walnut, flatten slightly and prick with a fork. They must never be cut out with a cutter. Bake in a quick oven until slightly brown. These are the real old-fasbioned Maryland biscuits, though a very old cook book substitutes cream for water. WAFER BISCUIT. Made' out of the beaten biscuit dough. Pull off little pieces and roll into balls the size of marbles. Roll out as thin as possible, until they are as big as saucers, if you can. Prick with a fork, and bake very carefully. BREAKFAST PUFFS. To one pint of flour, add one teaspoonful of salt, one pint of milk, and three eggs, the white and yolks beaten separ- ately until very light. Pour into hot greased muffin tins, only half fllling each tin. Bake in a very hot oven. They will be very light, and of a much more delicate flavor and texture than if raised with baking powder. MUFFINS. One heaping pint of flour, one heaping teaspoonful of baking powder, one pint of milk, three eggs well beaten (separately), one tablespoonful of butter, and a little salt. Exchange Cook Book. 65 BAKING POWDER BISCUIT. Sift a teaspoonful of salt and a heaping one of baking powder into one pint of flour. Rub into this one tablespoon- ful of lard. Mix with enough milk or water to make a 8oft dough. Bake in a quick oven. CORN DODGERS. Put a tablespoonful of lard and a little salt in a pint of corn meal. Pour over it enough boiling water to make a very stiff mush. Set it aside to cool. When luke-warm add three well-beaten eggs. Drop by spoonsful on a greased baking pan. Bake in a hot oven. VIRGINIA PONE. One teacup of boiled rice, butter size of half an egg, scald two cups of Indian meal in which melt the butter. Mix to- gether with sweet milk, add four eggs (beaten separately), the whites put in just before going into the oven, a little salt. Do not make batter too stiff. Bake about half an hour in shallow tins. — Mrs. Merryman. MUSH. Make a thin batter of corn meal and water, with a little salt. Beat it well, put in a pan that will lit in your steamer, and let it steam three hours. When you wish to fry the mush after it is cold, cut in slices, dip in flour, and fry in hot lard. Another way to fry mush is to drop the hot mush by spoonful into boiling lard. This is an improvement on the other way. CORN BREAD. One pint of boiling hot milk poured into a pint of corn meal, four eggs well beaten, two tablespoonsful of flour, salt, teaspoonful baking powder. Exchange Cook Book. STEAMED CORN BREAD. Two cups of corn meal, one cup of flour, one cup of sweet milk, one cup of sour milk, one cup of molasses, one tea- spoonful of soda, one teaspoonful of salt; steam three hours. CORN GRIDDLE CAKES. One pint of milk, three eggs, a little salt, and corn meal enough to make a thin batter. Beat all well together. WAFFLES. One pint of milk, four eggs, tablespoonful of melted butter, saltspoonful of salt, flour enough to make a thick batter, two teaspoonsful of baking powder. Heat irons well before filling. To make rice waffles add two tablespoonsful of milk and a cup of cold boiled rice to this recipe. BUCKWHEAT CAKES. One pint of buckwheat flour, two teaspoonsful of baking powder, water enough to make a thin batter, and one salt- spoonful of salt. Beat well and bake on a hot griddle. RAISED BUCKWHEAT CAKES. Take a quart of buckwheat flour, mix it with enough luke- warm water to make a batter, and one-half cake of compress- ed yeast, add salt. Set to rise late at night. In the morn- ing, if the batter should be too thick, thin with a little luke- warm water. Bake on a hot griddle. GRIDDLE CAKES. One pint of milk warmed, into this stir a spoonful of melt- ed butter, two eggs well-beaten, a little salt, one teaspoonful of baking powder, flour enough to make a thin batter. Rice cakes can be made by the addition of a cupful of cold boiled rice. ExcHAXGE Cook Book. 6Y (gAI(E fflAKING. The greatest care and closest attention to details are always necessary to successful cake making. When you start to make a cake, first measure or weigh all your mate- rials, and prepare them to go into the cake. Sift the flour with the baking powder in it. If fruit is to be used have it already prepared and dredged with flour. Then when your materials are ready, see that your oven is in proper condi- tion, and that your pans are greased and papered. Now, with no delay, you can mix your cake. Cream the butter alone, first, if it is hard, then add the sugar, and cream them together. If yolks of eggs are used they must be well- l)eaten and added next. After that the flour and milk must be put in alternately. Lastly beat in the whites of the eggs, whipped to so Arm a froth that they will not fall out of the bowl if you turn it upside down. It is better to whip them with an ordinary egg-beater, in preference to a Dover egg- beater, because the latter makes the egg of too flne a grain, and not light enough. This makes a great difference in angel food, and sponge cakes, especially. If fruit is to be used it should be put in just before putting the cake in the pans, having been previously well-dredged with flour. Directions for baking will be found in the next article. SOME HINTS ON CAKE MAKING. The first thing to be considered, as a matter of course, is the material used. First, get good country butter, the whiter the better. I have never heard of any one who succeeded in making nice cake from the creamery butter. Eggs must be fresh and cold in order to beat into a stiff firm froth. 68 Exchange Cook Book. The finer the granulated sugar the more confident I am of success. In creaming the butter and sugar I always use a little water. In winter use boiling water, and warm weather cold water; not ice water, but fresh from the well. I like a wooden paddle much better than a spoon for stirring cake, and always use one. My tins are lined with paper, well-greased with fresh, sweet lard. Too much care cannot be given the oven, for the finest cake dough is easily spoiled in the baking. Cake requires a rather slow oven at first, until nicely raised and set, then an increase of heat is needed to finish off nicely. I am well aware that some are more successful with one recipe than with others, and it is one thing to write out a recipe aud quite another thing to put the cake together. If "practice makes perfect" in any one thing, it does in cake making, therefore my advice to all cake makers is, get a good recipe and stick to it until practice has made perfect. — Mrs. H. G. Post. ICING. confectioners' sugar icing. Take two glasses just the same size, into one put the white of an egg, into the other the same quantity of cold water, stir together, thicken with confectioner's sugar until it is very stiff, beating hard, add the juice of a lemon, use. BOILED ICING. Put three cupfuls of sugar in a sauce pan with one cup of water, boil to a thick syrup; pour it boiling hot over the whites of three eggs, stirring hard, add juice of a lemon fiavor with vanilla, spread on the cake warm. COLD ICING. Is made by beating as much pulverized sugar into the white of an egg as will make a stiff icing, flavor and add one tea- spoonful of lemon juice. Exchange Cook Book. 69 FILLINGS FOR LAYER CAKES. Use any white cake preferred for the layers and use any of these fillings: FILLING FOR ALMOND CAKE. One cup of blanched almonds pounded fine; one cup sweet cream, one egg beaten and added thereto, one tablespoonful corn starch, sugar to taste. Cook until the consistency of cream, then add the almonds; flavor with half teaspoonful of bitter almonds; let partially cool, then spread between layers. — Miss Lillie Fisher. LEMON FILLING. Grate the yellow rind from two lemons and add juice, one cup of sugar, tablespoon of butter, yolks of two eggs, stir constantly over the stove until it jellies, it is better to cook it in a rice boiler, when cool spread between cakes. CHOCOLATE FILLING. Put two cups of white sugar in pan with half a cup of hot water, boil to clear thick syrup then pour hot over the whites of three well beaten eggs, beating all the time; stir in one cup of grated chocolate, flavor wath vanilla. COCOANUT. Grate cocoanut over icing between the layers and on top of the cake. PINEAPPLE. Cover each layer and the top with icing, thickly sprinkle with grated pineapple. STRAWBERRY. Cover each layer with icing, then with stemmed straw- berries, more icing, then cake; only icing on top layer. Exchange^ Cook Book. ORANGE. Two oranges, juice and rind, iuiee of one lemon, one and a quarter pounds of confectioner's sugar, whites of two eggs. ROCKY MOUNTAIN. One cup each of chopped raisins and almonds, s|»rinkled over icing between layers, and outside. POUND CAKE. One pound of butter, one })ound of tiour, one pound of sugar, ten eggs, one-fourth of a nutmeg grated, one wine- glass of sherry and brandy mixed. Beat the butter and sugar to a cream, whisk the eggs till they are very light, then add them to the l)utter, and sugar alternately with the flour. Stir in the nutmeg and liquor and beat the whole very hard for ten or fifteen minutes. Line your pan with paper well but- tered, pour in the mixture and bake it in a moderate oven for about one hour. WHITE POUND CAKE. One pound of powdered sugar, one pound butter, creamed together, one pound of flour, sifted twice; add this alter- nating with the whites of sixteen eggs well beaten. No baking powder. Any flavor you desire. WHITE CAKE. One cup of butter, two of sugar, cream together; add one cup of milk, then cup and a half of flour, beating well; the whites of eight eggs, well beaten; another cup and a half of flour, in which are two teaspoonsful of baking powder; any extract you prefer, one teaspoonful. These three recipes may be varied by any of the following additions: For Raisin cake add two pounds of seeded raisins, dredged with flour. Exchange Cook Book. 71 For Almond cake flavor with bitter almond, add a pound of almonds, blanched and pounded, or, it" you prefer, sliced. Currant cake: One pound of currants dredged with flour. Hickorynut cake: Add two cups of hickorynut kernels. Citron cake: One pound of citron sliced fine. White Fruit cake: Use white pound cake recipe, add one pound of citron sliced, two pounds currants, and two pounds of seeded raisins. All the fruit to be well-dredged with flour. For Impel ial cake add to white pound cake, one pound of raisins, seeded, and one pound almonds, blanched and sliced. Almonds and raisins to be dredged with flour. For Cocoanut cake (loaf) use either recipe, and add one pound of grated cocoanut. For Chocolate Marble use white cake recipe. Take out one-half ot the batter, and add to it a cup of grated choco- late, one teaspoonful of vanilla, and one tablespoonful of powdered sugar; put white, then chocolate in the pan, alter- nately. Use chocolate icing. Many other kinds of cake may be made with these cakes as foundations. The white cake is an especially good recipe to use in making layer cakes. BLACK FRUIT CAKE. One pound and a half of brown sugar, creamed with a pound and a half of butter, fifteen eggs (beaten separately), one pound and a half of browned flour, one cup of black molasses, one teaspoonful of soda dissolved in half a cup of sweet milk, one wine-glass of wine and one of brandy. One tablespoonful of ground spices, mixed: cloves, cinnamon, all- spice and nutmeg, one-fourth of each. When well-mixed, add three pounds of seeded raisins, three pounds of currants, one pound of citron sliced fin«^, one pound of almonds blanch- ed and sliced; all to be dredged with flour. Bake four hours. 12 Exchange Cook Book. FRUIT CAKE. One pound eacli of sugar, butter, eggs, and flour, one-half cup of brandy and black molasses, mixed; half teaspoonful each of ground cinnamon, cloves, allspice, black pepper and grated nutmeg; two pounds of raisins, two of currants and one of citron sliced fine; all dredged with flour. Bake four hours. ICE CREAM CAKE. One cup of butter, two of sugar, one cup of milk, whites of eight eggs, two cups of flour and one of corn starch, two teaspoonsful of baking powder. Bake in two layers. Boil four cups of sugar and one cup of water together until clear and candied; and pour it over the whites of four well-beaten eggs, beating hard until it is a stiff cream; add tablespoonful of lemon juice and flavor with vanilla; spread between and over the cakes. Here is a new recipe called BROWN STONE FRONT. First. One-half cup of butter (scant), one cup brown sugar, one-half cup of milk. Second. Two cui)s flour, one teaspoon soda, yolks of three eggs. One cup chocolate, one cup brown sugar, one-half cup milk, heat to boiling point and put into first mixture, then add the second. — Mrs. H. G. Post. TEA CAKE. Two eggs, two tablespoonsful of sugar, beaten together; three cups flour, one of milk, two teaspoonsful of baking powder; add last two tablespoonsful of melted butter. Bake half an hour. — Miss Corneal. WHITE CAKE. Two-thirds cup butter, two cups powdered sugar, two- thirds cup sweet milk, three light cups flour, two teaspoons ExciTANGE Cook Book. 73 baking powder, beaten whites of eight eggs. Directions for preparing: Beat bntter to a cream; then add the sugar and beat thoroughly. Next stir in the milk, and lastly add iionr and beaten whites alternately — a little of each at a time. Bake one hour in a moderate oven. This is also excellent for any layer cake you may desire. — 3l7's. Shelby M. Cullom. BOSTON SPICE CAKE. Half a pound of butter, three-fourths pound of sugar, one pound of flour, four eggs, half pint of sweet milk, two tea- spoonsful of baking powder, one-half grated nutmeg, tea- spoonful of ground cloves and three of cinnamon, add one pound of raisins, if desired. — Ilrs. W. B. Miller. ANGEL FOOD CAKE. Wliites of eleven eggs, three-fourths of a pint of sugar, half a pint of flour, in which put one teaspoonful of cream of tartar; sift flour and cream of tartar together three times. Beat with a wire beater until it will not turn out of the bowl, sift in the sugar, beating all the time, then add the ^^g\ flavor with a teaspoonful of vanilla. Bake forty-five minutes. ROSE ANGEL FOOD. Make as above. Adding one teaspoonful of cake coloring. SUNSHINE CAKE. Make as Angel Food, only using the whites of seven eggs and the yolks of four. METROPOLITAN CAKE. White layers. Whites of six eggs, two cups of powdered sugar, two cups of flour, three-fourths cup of butter, one cup of corn starch, one cup of milk, teaspoonful of baking powder. This makes two layers. Fruit layers: Two cups of brown sugar, one cup of butter, one of milk, four eggs, three and a half cups of flour, two teaspoonsful of baking powder, one teaspoonful of nutmeg and cinnamon mixed, three cupsful of Exchange Cook Book. raipinB seeded and chopped, and dredged with flour. Bake in two layers in the same pans in which the white was baked. Put together with icing, alternating the fruit and white. Some persons bake only one thick layer of each cake, using large, square pans. Put together with icing. Another variety of this cake is made by using only one cup of raisins, one of currants and one of sliced citron. ORANG^E CAKE. Two eggs, one cup of sugar, one tablespoonful melted butter, half cup of milk, one and one-half cups of flour, two tea spoonsful baking powder, tablespoonful of orange juice, and a little of the grated rind. Mix in the order given; bake in a round jelly cake pan, split and fill with the orange cream. Orange cream: Put in a cup the grated rind of half and the juice of one orange, one tablespoonful of lemon juice, and fill with water. Strain and put on to boil; add one tablespoonful of corn starch wet in cold water, stir in the boiling juice and cook over hot water ten minutes. Beat the yolk of one egg with two heaping tablespoonsful of sugar, stir into the starch, add one teaspoonful of butter, re- move and cool. Fill the cake with the cream and frost. — Mrs. M. E. Harlon. CUSTARD CAKE. Use orange cake recipe; fill with one })int of milk, one cup of sugar, two tablespoonsful flour, two eggs, salt and flavor- ing. Boil until thick as cream; fill. CREAM PUFFS. Boil one-half pint of water and three tablespoonsful of butter together, stir in a cup and a half of flour while boiling. Let it cool and add half a teasjjoonful of soda and five well- beaten eggs, drop with a spoon on buttered tins, and bake twenty minutes. Fill them with the following: Put on to Exchange Cook Book. 75 boil one pint of milk, beat together one cup of sugar, two- thirds cup of flour and two eggs, stir them into the boil- ing milk, boil together about one minute, stirring all the time; take off, add one teaspoonful of lemon and vanilla mixed. When cool fill the puffs. ANGEL FOOD JELLY CAKE. Make by Angel Food cake recipe. Bake in layers, and use any kind of jelly preferred. JELLY CAKE. The old-fashioned jelly cake was made with one cup of butter, two of sugar, three of flour, four eggs, and a cup of milk. It was baked either in thin layers with jelly between, or in a long pan, spread with jelly as soon as baked, and roll- ed while hot, sprinkled with powdered sugar. Now any cake preferred is used. SPONGE CAKE. Twelve eggs, the weight of ten eggs in sugar, and six in flour; leave out two of the yolks; teaspoonful of flavoring. DOUGH CAKE. One cup of butter, two of sugar, four of raised dough, three eggs, cup of raisins seeded and chopped, spice to taste. Put all together, except raisins. Mix till soft, with the hand. Let it rise, and when light, add the raisins and bake imme- diately. OLD-FASHIONED COMPOSITION CAKE. One and three-quarters pounds of flour, three-quarters of a pound of butter, one and a quarter pound of sugar, four eggs, a teaspoonful of soda and two of cream of tartar, pint of milk, tablespoonful of spices, one-fourth each of cloves, all- spices, nutmeg and cinnamon. One and a half pounds of raisins or currants. Mix as you would fruit cake. Bake about one hour. Exchange Cook Book. OLEY COOKS. At noon set to rise sufficient yeast to make when risen half a pint. At five or six o'clock warm three-fourths of a pint of milk, half a pound of sugar, fourth of a pound of butter, add one and a half pounds of flour, half a nutmeg grated, and lastly three eggs, well-beaten. Must not be kneaded, only mixed and beaten with a spoon; set in a warm place to rise. If very light at bed-time, push down with floured hand. At nine next day, make in small, round balls in your hand, placing a raisin in the center of each, and put to rise again in a warm place. About tw^o or three o'clock they will be ready to boil in very hot lard. Remove them carefully from the bread board with a floured knife, giving them a gentle roll to shape them; cook quickly. Roll in powdered sugar; elegant. — Mi-s. Elizabeth Brown. COCOANUT PUFFS. The whites of four eggs, half pound of sifted sugar, one grated cocoanut, stir together until stiff, then form into cakes and bake in a moderate oven, light brown. SNOW BALLS. Make a batter from any white cake recipe, bake in gem pans, when cold trim off all crust and make as round as pos- sible; stick each on a fork and dip in icing; drop grated cocoanut over them and let them dry on the forks, which you can do by putting them in a pan handles down and «akes projecting over the top of the pan. SHREWSBURY CAKES. One pound of flour, one pound of sugar, half pound of butter, three eggs; flavor with nutmeg. DOUGHNUTS. One-half cup of butter, two cups of sugar, four eggs, one cup of milk, two teaspoonsf ul of baking powder, half a nut- Exchange Cook Book 7*7 meg, and flour to make stiff enough to roll out; fry. This recipe makes very nice cookies. HICKORYNUT JUMBLES. Two eggs, one cup of nuts, half pound of sugar, half pound of butter, half pound of flour; drop in tablespoonsful on buttered paper, and bake quickly. LITTLE CURRANT CAKES. Three eggs beaten separately, one cup butter, one cup sugar, one cup milk, three cups flour, four ounces currants, one-fourth nutmeg, two teaspoonsful baking powder, bake in gem pans. If preferred use a cupful of chopped raisins. SPICE NUTS. One-half pint of molasses, one pound of butter, two ounces of ginger, one-half pound of sugar, one teaspoonful of soda, one-eighth of spoon of cayenne pepper, one and one-half tea- spoonsful of allspice, two teaspoonsful of cinnamon, one-half teaspoonful of cloves, flour enough to make a batter so stiff that it w411 just drop from the spoon; drop on buttered pans and bake. NORAH'S GINGER BREAD. One cup of butter, one of sugar, two of molasses, one of sour milk, five cups of flour, three eggs, one teaspoonful of soda, one tablespoonf ul of ginger, two teaspoonsful of extract of lemon, or one lemon, yellow rind grated, and juice added. SPONGE CAKE. Two cups of sugar, two of flour, in which sift one tea- spoonful of baking powder, ten eggs, beat the yolks with the sugar, the whites to a thick froth, add flour to the sugar and yolks, then some of the whites, so continue until all are mix- ed; flavor with lemon or vanilla, one teaspoonful; excellent. Y8 Exchange Cook Book. Basti^y. All pastry should be made in a cool place and as quickly as possible. It should be mixed with ice Avater, on a marble slab, if you have one, rolled with a glass rolling pin, the shortening, whether lard or butter, should be fresh and cohl. Very little water should be used in the mixing. A quick oven is necessary for almost all kinds of pies. To keep the crust from being heavy on the bottom, brush it over with a little beaten white of egg. Brush over the outside top crust of pies with melted butter just before you i)ut them in the oven, when the pie is about ready to take from the oven, brush over the top with well-beaten white of egg, sift a little pow^dered sugar over it and return to the oven a few minutes to set the glaze; it must be carefully watched while glazing or it will burn. This is for fruit pies. For meat pies the top may be glazed with one yolk of egg and a tablespoonful milk mixed. You can also use the white for these pies, omitting the sugar. EPICUREAN PIE CRUST. Two cups of flour, one teaspoonful of baking powder, one cup of butter, or half of lard and half of butter, one-half cup of ice water, one egg. Sift flour and baking powder to- gether, cut up half the butter, or if you use half lard, all of that, mix with the flour, using a split spoon or a knife. Break the egg in a bowl and beat light, add the water, mix the flour with this, roll out, divide the butter left into three parts, cut one part into small pieces, dot them over the rolled dough, sprinkle lightly with flour, fold lengthwise, roll out again, proceed as before, until all the butter has been used. This is sufficient for two pies, upper and lower crusts. Pie crust can be kept in the refrigerator several days before it is baked. Exchange Cook Book. PASTRY. One pound of flour, one pound of shortening (two-thirds butter and one-third lard); wet sufficiently with cold water, and mix with a knife, stirring as little as possible. PUFF PASTE. One quart sifted flour, three-quarters of a pound good ice- cold butter, take half of it and cho]3 into the flour until it is very fine; then add enough cold water (ice- water is the best) to make a stiff dough. Roll out into a thin sheet and spread with one-third the remaining butter, then fold it up closely into a long roll, re-roll, then spread again; repeat this opera- tion until the butter is used. Do it all as quickly as possible. The quantity of butter may be increased or decreased to suit the taste, or one-half lard may be used instead of all butter. PASTRY FOR ONE PIE. One heaping cup of flour, one-half cup of butter and lard mixed. Mix quite stiff witli cold water, saltspoon of salt. Will make top and bottom crust. CHEESE STRAWS. May be made of any puff paste; rolled thin, cut in strips and dusted w^ith grated cheese and as peck of cayenne pepper. CHICKEN PIE. Boil or steam one chicken; season well with pepper and salt; remove all bones; take two cups of flour, one teaspoon baking powder; make a crust as for biscuit, with one cup of shortening. With half of the crust line a deep dish a little higher than the edge, put in the chicken, cover the top with the other half of the crust, cut one or more holes in the upper crust and bake about three-quarters of an hour. Glaze as already described. 80 Exchange Cook Book. LEMON CREAM PIE. Into one cup of boiling water, stir one tablespoon of corn starch, which has been dissolved in cold water. Cream one cup of sugar, with one-third of a cup of butter, pour over them the hot starch. When quite cool add the juice and grated rind of one lemon, and one egg, well-beaten. Bake wdth one crust. NEW ORLEANS MINCE MEAT. Two ])Ounds of boiled beef chopped line, two pounds of suet chopped, two pounds of raisins seeded, two pounds of currants, one pound of citron, teaspoonful each of cloves, cinnamon, allspice, nutmeg, and half one of mace; two tea- spoonsful; mix and pack in an earthern jar. Pour a quart of brandy over the top and cover tightly. This will keej) all winter. When needed take out as much as you wish, add half as much chopped api)le as the mince meat you use, add to it a spoonful of vinegar, two of molasses, sugar to taste, a tablespoonful of melted butter, the juice of one orange, and of one lemon, the grated rind of half of each, and enough cider or water to thin it, if needed. I have estimated that one quart of mince meat was taken from the jar, so as to get the ])roportions correct. VIRGINIA POTATO PIE. Beat three eggs with a cup of sugar, cream one cup of butter, add the sugar and eggs and beat well; to two cups of mashed potatoes, add one pint of milk, mix this with the other ingredients, flavor with vanilla. Bake with only an under crust. LEMON BUTTER. Juice of three lemons, grated rind of one, six eggs, two cups of sugar, one of butter, cream butter and sugar, put them on the stove in a rice boiler, add the eggs well-beaten and the Exchange Cook Book. 8i lemons. Stir until thick, it must not boil. Will keep an indeiinite time. This makes very nice pies or pates, bakinpj the crust first, put the butter in the hot crust, set it in the oven to melt. PUMPKIN PIE. One quart of milk, four tablespoonfuls of butter, four eggs, a cup of sugar, one quart of boiled pumpkin, two tablespoon- fuls of molasses; flavor with one teaspoonful of nutmeg, cin- namon, and ginger each. Beat the eggs and sugar together, add the pumpkin, then the spices and molasses, then the milk. Line pie pans with pastry, fill and bake. Requires a very hot oven. ORANGE PIE. Take half the grated peel of one orange, the juice of two, add one cup of sugar, the beaten yolks of two eggs, one cup of milk, beat the whites of the eggs to a stiff froth, and stir in the last thing; bake with an under crust. LEMON PIE. The grated rind and juice of four lemons, half cup of but- ter, three cups of sugar, eight eggs, one pint of cream, cream together the butter and sugar, add the yolks, then the lemons, then the milk, lastly the whites beaten to a stiff froth; put in plates lined with puff paste, with no upper crust. CUSTAED PIE. Two eggs beaten with half a cup of sugar, add one pint of milk, a little salt, bake in a slow oven with only a bottom crust; flavor. FRUIT PIE. LTse epicurean pie crust, line the pan and fill with fruit of any kind already sweetened, the fruit may be stewed first if you prefer. Wet the pastry around the edges, cover with' 82 Exchange Cook Book. the top crust in which you have made a few slits to let out the steam. A good way to prevent the juice running over in a fruit pie is to make a cornucopia of stiff letter paper, cut the pointed end off about an incli, and put this end in the slit in the pie, so that the cornucopia will remain upright and hold the juice, when the pie is baked remove tlie cornucopia and the juice will run back into the pie. PRESERVED FRUIT PIE. The crust for preserved fruit pies, should be baked before the fruit is put in, they may be (covered w^ith a meringue of sugar and white of egg, and tlien put in the oven to set the meringue, or they can be covered with sweetened whipped cream . STRAWBERRY SHORT-CAKE. Make a dough as soft as it can be rolled, of one pint of flour and one teaspoonful of baking powder sifted together, add half a teaspoonful of salt, chop up a heaping tablespoon- ful butter in the flour, mix with half a cup of milk or water. Divide the dough in two, roll one out about half an inch thick, spread with soft butter, then roll out the other half same size, place over the flrst one and bake in a greased pan. As soon as they are baked separate them, and when cold, put a thick layer of sweetened strawberries between the two crusts, sprinkle the upper crust with sugar. To be cut in slices and eaten with cream. Any other kind of berries or fruit may be used for short-cake — grated ])ineapple, grated cocoanut, and oranges sliced, are very nice. ANNIE'S PUDDING. One quart of sweet milk, nine eggs beaten separately, nine tablespoonfuls of flour, saltspoon of salt, bake three-quarters of an hour, or steam one hour. Serve hot with any kind of sauce. Exchange Cook Book. 83 APPLE FRITTERS. Take three eggs, a quart of flour, a teaspoont'ul of salt and enough milk to make a stiff batter, two teaspoonfuls of baking powder, add one pint of sour apples chopped fine, fry in very hot lard. Wine sauce. APPLE SNOW. Steam a dozen juicy apples; pass the pulp through a sieve; ytir in half a cupful of granulated sugar, and a teaspoonf ul of extract of lemon. Beat the whites of six eggs to a stiff froth, and then add the apples and beat, adding two cups of powder- ed sugar; heap the "apple snow" on a large glass dish; add to it bits of currant or raspberry jelly. Very nice to fill tarts or pies, the crusts of which are already baked. CHOPPED APPLE PUDDING. Chop a pint of sour apples, grate a pint of bread crumbs, put a layer of apples in a pudding dish, sprinkle with sugar and a little cinnamon, then add a layer of bread crumbs and small pieces of butter; proceed with apples and bread until all are used; bake one hour. Serve with sauce, or cold with cream. Any fresh or canned fruit can be used instead of the apples. FRUIT ROLL. Make dough as for strawberry short-cake, roll it out about twic« as long as wide, spread with any kind of fresh, or canned fruit, roll up as tight at possible, cut the ends even, and either bake, or steam, about one hour; serve with sauce. APPLE DUMPLINGS. Make same dough as for strawberry short-cake, divide into twelve pieces, roll each one out separately, peel and core twelve medium-sized apples, fill the centers with sugar and grate a little nutmeg on each apple, wrap each one in dough, 84 ExcHJLNGE Cook Book* bake one hour, or steam one hour and a quarter. Very nice made with whole, peeled, clingstone peaches.- Serve with any desired sauce. STEAMED PUDDING. Here is a cheap steamed pudding, that is very nice: One egg, one large spoon of butter, one-half cup of cold water, two large spoons of sugar, two cups of flour, salt, two tea- spoons of baking powder. You can use any fruit you like, or spice it. Will steam in one hour. — 3f7's. H. G. Po^t. FRUIT OR BERRY PUDDING. Make a batter of one cup of butter, two of sugar, three of flour, four eggs, and a cup of milk, one teaspoonful of baking powder, add one cup of fruit or berries of any kind, either fresh or canned, sprinkle a tablespoonful of flour over the fruit. Bake half an hour and serve with sauce. TRANSPARENT PUDDING. One-half pound butter, one-half pound powdered sugar creamed together, one-fourth nutmeg grated, eight ^gg,» beaten separately, flavor with vanilla, beat all together and bake in patty ))ans Avith an under crust of pufl" paste. To 1)e served cold. SWEET WAFERS. Cream two tablespoonfuls of sugar and one of butter to- gether, add two tablespoonfuls of flour, two eggs well beaten and half a pint of milk. Bake in a quick oven in little pie pans. Sprinkle with powdered sugar, ]^ut crab apple or other jelly between and fold over once. ENGLISH PLUM PUDDING. One pound brown sugar, flfteen eggs, whites and yolks beaten separately, half a cup of black molasses, two pounds chopped suet, two pounds bread-crumbs, the juice and a little of the grated rind of one orange and of one lemon, one table-: ExcHAi!«-GE Cook Book. 85 spoonful of spices, ginger, cinnamon, allspice, and nutmeg, one-fourth of each; two ounces of sliced almonds, one and one-half pounds seeded raisins, one and one-half pounds cur- rants, one pound sliced citron. Fruit to he dredged with flour. Mix sugar, eggs, crumbs, suet and spices together, add molasses, orange and lemon juice, one wine-glass of wine and one of brandy, then add fruit and nuts. Steam in a buttered mold for six hours. Serve hot with rich sauce. Can be kept for months and steamed until hot whei: used. PUFF BATTER PUDDING. Mix one cup of Hour and a saltspoon of salt in one cup^ of cold milk. Heat in a double boiler one cup of milk, when scalding add the mixed milk and Hour, stir until it is thick, add one-half cup of butter; remove from the tire and when cold add four well-beaten eggs. To be either baked or steam- ed; either in cups or all in one. Serve hot with anj sauce preferred. 8N()W DUMPLINGS. Have several apples pared and cored; wash a pint of rice, and roll the apples in it, so that the rice will adhere; wrap the apples in pieces of dough, continue until you use up the apples. Put a napkin in the steamer, and put in it the dump- lings; steam until done. Serve with cream and sauce. SUET STEAM PUDDING. One teacup chopped suet, one cup of raisins stoned and chopped fine, one teacup of molasses, one cup of milk, a little salt, one teaspoon of soda, three cups of Hour; steam three hours. This pudding is very nice with almost any other kind of fruit instead of raisins, if a juicy fruit like cherries is used add flour. STEAMED INDIAN PUDDING. Two quarts sweet milk, heated to boiling point. Stir in two cups meal mixed well with one tablespoon of flour. Re- 86 Exchange Cook Book move from the fire, salt, and sweeten with molasses. Add one-half teaspoon ginger, one-half teaspoon cinnamon, stir in two cups of cold milk and steam three hours or more. GERMAN PUFFS. Ten eggs, whites and yolks beaten separately; nine table- spoonfuls 01 flour, one quart of milk, a little salt. Bake in muffin rings in a quick oven. — 3iiss Corneau. SAUCE. One cup of sugar, one large tablespoonful of butter mixed to a cream, beat in the yolk of an ^^^,\ one-half teacup of wine with same quantity of boiling water. Mix all and keep hot over tea kettle of hot water, When ready to serve stir in the beaten white of the egg. — Miss Corneas. A FRENCH FRITTER BATTER. Put a heaping cupful of flour into a bowl, add two yolks of eggs, a tablespoonful of olive oil, and one or two spoons of lemon juice. Stir it well, adding water enough to give it the thickness of ordinary batter. This may be used at once, but can be put away for a day or so. Before cooking stir in the whites of two eggs beaten to a very stiff froth. Add a pint of fruit cut in small pieces. Makes a delicious fritter. When done, sprinkle sugar over the tops. JAPANESE FRITTERS. A Japanese fritter is made precisely the same as a cream fritter from a cream-puff paste fried. Put one-half a pint of milk, and two ounces of butter on to boil, then add four ounces of flour; stir until you have a thick paste; take from the fire and add, one at a time, four eggs, mixing and beat- ing each before the other is added; drop this mixture by tea- spoonfuls into hot fat. Serve with powdered sugar or with a sauce. Exchange Cook Book. *' PRESERVE PUFFS. Roll out very thin some puff paste, cut in round pieces, lay frnit iam over," wet the edges with the white of an egg, cover with another round piece rolled thinner thar. the lower one. press the edges together, then bake fifteen nnnutes m a very hot oven. FIG PUDDING. Chop together half pound of tigs, one cup suet, half cup bread crumbs, one tablespoonful of sugar, three eggs, one cup milk, one glass of wine and flour to make a batter dough. Steam two hours. BUTTER AND SUGAR SAUCE. One cup of butter, two cups of powdered sugar. Cream together until very light. Flavor with vanilla and emou juice mixed, or with wine^ To be served piled, as ,t falls from the spoon, not smooth. YELLOW SAUCE FOR PUDDINGS. One cup of sugar, half one of butter, the yolk of one egg. all beaten to a cream, add half a cup of sherry wure. put m a rice boiler on the back of the stove for halt an hour. CLEAR SAUCE. Two cups of granulated sugar, one-third of a cup of water the yellow rind and juice of one lemon. Bo, together unttl the syrup thickens. Strain out the lemon niid. CREAM SAUCE. One cup of milk, one of sugar, three teaspoons of corn_ starch-, boil it a few minutes, then add one tablespoon ot butter and two of brandy. WINE SAUCE. Three cups of sugar, one of butter and one of wine; set the cup in boiling water for one hour. 88 Exchange Cook Book. STRAWBEEEY SAUCE One-half cup of butter, one cup of sugar, the beaten white of an egg, one cup of strawberries, mashed. Rub butter and sugar to a cream; add the beaten white of the egg, and the strawberries thoroughly mashed. — 31) s. Bohert Gordon liar die, Boston. RUM SAUCE FOR ICE CREAM. Have a handsome mould of cream, such as a melon, bunch of asparagus or individual mould. Serve with any of these a good spoonful of rum sauce, made as follows: Heat a cupful of sugar with a very little water in a skillet, cooking until it nearly caramel. Take off and add a liberal amount of rum, served cold with the cream, for dinner or lunches.— 3/rs. T. S. Wood. CREAM SAUCE. Put a teaspoonful of butter in a sauce pan on the stove, add a teaspoonful of flour, stirring well, pour over this a cup of cream, add a pinch of salt, a heaping tablespoonful of sugar, boil until the flour is cooked, about two minutes; take off the stove and add a glass of wine. Very nice for boiled rice, apple dumpling or plain pudding. AN OLDFASHIONED EGG SAUCE. To a half-cup of butter, add one of sugar, cream together; beat well the whites of three and the yolks of two eggs, add to the butter and sugar; grate in a fourth of a nutmeg, boil one cup of wine and j^our over the other ingredients; put in a double boiler on the stove, let it boil two minutes, stirring- all the time. Good for any pudding or fritters. BOILED CUSTARD. One quart of milk, put in the rice boiler, and when almost boiling add the yolks of six eggs, which have been well beaten with four tablespoonfuls of powdered sugar; add a Exchange Cook Book 89 teaspoonful of corn starch mixed with a little cold milk. Let it thicken while you stir it all the time it is on the fire, and while it cools. As soon as it is thick add a teaspoonful of vanilla, when cool pour into cups. If you prefer you can beat the eggs well and stir in. PINEAPPLE JELLY. Juice of one lemon and two oranges, one-third box gela- tine, one cup of sugar, one can grated pineapple, whites of three eggs. Stir lemon and orange juice together with the sugar, add gelatine dissolved in a little cold Avater, and one pint of boiling water. Set out to cool a little, then add pine- apple and beaten whites. Serve with whipped cream. If the oranges are large, use a little more gelatine. GELATINE CUSTARD. One cup of powdered sugar, four eggs beaten together until very light, have a pint of milk heated in the rice boiler until almost boiling, pour it over the eggs and sugar, beating hard all the time. Soak two tablespoonf uls of gelatine in a cup of milk, pour into the custard, let all come to a boil in the rice boiler; flavor and pour into molds. PRUNE JELLY. Stew one pound of prunes until soft, strain the juice in which they were boiled and put in a double boiler, adding half a cup of sugar and one ounce of gelatine, that; has been soaked until soft. Let this simmer, add the prunes from which you have removed the seed; cook ten minutes. Pour into molds, set upon ice. When cold serve with cream. JUDGE PETERS. To one box of gelatine dissolved in one-half pint of cold water, add one pint of boiling water, two cups of sugar, and the juice of three lemons, oranges in layers, three bananas sliced, six custard nuts cut in thin slices, five figs, eight sugar 90 Exchange Cook Book. dates (or plain). Strain the jelly over the fruit and cool. Serve with whipped cream. Can fix this to suit yourself. Put in any fruit you like, and cool in any form. — Mrti. H. G. Post. A GOOD LEMON JELLY. Soak one package of gelatine in half a pint of cold water for two hours or more. Pour on this one quart of boiling water, and add a pint of sugar, put in a double boiler, and stir until the sugar and gelatine are dissolved; then add half a pint of lemon juice, and strain. Turn into molds. JELLY OF ORANG^ES. Make this jelly the same as leniun, except that a pint and a half of boiling water is to be used, besides one pint of orange-juice. When the oi'anges are not sour, add the juice of one lemon. CHARLOTTE RUSSE. Line a glass dish with sponge cake. Beat one pint sweet cream and the whites of three eggs to a stiif froth; sweeten the cream to taste; flavor with teaspoonful of vanilla, and mix the cream and egg froth; then pour over the cake the cream and froth of eggs. Can be served at once, but will keep several hours. Another way to make charlotte russe is as above, except to dissolve two tablespoonsful of gelatine in half cup of milk sweetened with tablespoonful of sugar, and add this to the cream and eggs, after they are frothed. TAPIOCA JELLY. Soak one cup of tapioca in a quart of watei- all night, in the morning put it in a double boiler and let it cook for fifteen minutes, stirring constantly. Then sweeten (two tablespoonfuls of sugar are generally used, but in this suit your own taste), saltspoonful of salt, teaspoonful of flavor. Pour in a glass dish to cool. ' Exchange Cook Book. 91 This jelly is often made by using a layer of the jelly, then one of either canned or fresh fruit sweetened, then another layer ^>f jelly. When cold, serve; either with or without cream. This recipe can also be used, and instead of boiling, bake as a pudding. A cup of fruit mixed through it is an improve- ment. Bake slowly two hours. CUCUMBER PICKLES. Three gallons soft water, one gallon cider vinegar, two quarts salt. Wash your cucumbers and put them in this brine. When you wish to use them freshen them by soaking in cold water. Put them in a kettle, cover with w^eak vine- gar, put grape leaves over and scald until green. Then put the pickles and spices in jars and cover with oood strong cold vinegar. For one gallon of vinegar mix one cup white mustard seed, one ounce stick cinnamon, one teaspoonful whole cloves, two red peppers, a few small onions, one pint of sugar, one teaspoon of mace and a few pieces of horseradish. — Mrs. 2. D. Logan. SMALL WHITE ONIONS. Take small silver onions and peel them, lay them in salt water for one day, then drain them and put them in bottles; boil mace, whole red peppers and vinegar together, let it cool and pour over the pickles. GREEN TOMATO PICKLES. Half bushel green tomatoes thinly sliced wnth skins on, and laid in jars for twenty-four hours, with salt between each layer, squeeze out all salt water. Slice eighteen large onions, half a pint white mustard seed, one ounce of black pepper, one ounce allspice, one ounce cloves, mixed well to- gether, then put into a preserving kettle a layer of tomatoes, 92 Exchange Cook Book. onions and spice, till the vessel is within two inches of being full, and cover them with good vinegar, and let them stew gently for t^vo hours. SMALL CUCUMBERS. Wash small cucumbers and drop them in a jar containing a gallon of strong vinegar, a cup of salt, two tablespoonfuls of white mustard seed, the same of grated or sliced horse- radish, and the same of pickle spices mixed, and a few pods of red pepper; stir well. Keep the jar covered closely. Onions, not too large, may be pickled this way. May be used in a week or ten days. MANGOES, Select green cantaloupes about the size of a large orange, cut a slit in the side, and with a teaspoon take out the seed. Make a brine that will float an egg, put the melons in this, cover, and put on a weight that Avill keej) them under the brine, in four or five days, or you can wait longer, take them out of the brine and soak them twenty-four hours in fresh water. Take some young beans, very small cucumbers, small silver onions peeled, a few very small red peppers, and some chopped cabbage; also, ground s])ices — mace, allspice, cin- namon and cloves — white mustard seed and celery seed. Use these in the proportions you desire; pour boiling, salted vine- gar over them, as soon as cold squeeze them out of the vine- gar and till the mangoes tightly, sew up and put in a stone jar; heat to scalding, enough vinegar to cover them, in which put to every gallon, one pint of sugar and half a cuj) of the mixed spices for pickles that you can buy in any groceiy store. Pour this boiling hot over the mangoes, })our off and heat and pour over again two days in succession, then put a weight on them so they will be under the vinegar, cover the jar, tie a paper over that, and they will keep for years. " Green tomatoes, large cucumbers and large peaches can be used as mangoes and stuffed like the foregoing recipe. Exchange Cook Book. 93 PICCADILLI PICKLES. One head cabbage, one dozen ciu-umbers, one dozen green peppers, one dozen white onions, one-half peck of green toma- toes, chopped tine; one-half cup of mixed spices, one-fourth pound of mustard seed, one ]>int of sugar and one cup of salt. Let cook two hours. CHOPPED PICKLES. One pint each of green tomatoes, cabbage, cucumbers and onions, chop all up line; salt well, and stand over night, drain it, add pepper, horseradish, white mustard seed, half pint of sugar; mix well, fill the jar, and cover with vinegar. CUCUMBER PICKLES. Wash your cucumbers, and place them in stone jars. To every gallon of vinegar add one-half teacup of salt, one ounce of ginger root, one ounce of allsj^ice, one ounce of cloves, one ounce of cinnamon, one ounce of red pepper. Boil the vinegar and spices together for three mornings, and pour over the pickles hot. Cover them closely; can be used in three days. PICKLED WALNUTS. Take green walnuts, about half grown, but as long as you can stick a pin through them they w^ill do; make a brine that W'ill float an egg, put the walnuts in, keep them weighted under for a week. Make another brine and keep them in that for a week, then take out the walnuts wash them and wipe on a coarse cloth, let them soak in fresh water for two days; then boil them in weak vinegar, let them stay in it a week. Boil enough strong vinegar to cover the walnuts, put in it (me-half cup of spices to the gallon. Put the walnuts in a jar, pour this vinegar over while scalding hot. Weight down and cover tightly. 94 Exchange Cook Book. WATERMELON RIND PICKLES. Boil ten pounds of watermelon rind, peeled and sliced, in enough water to cover it, put a cup of salt in the water, boil half an hour, take out rinds and soak in clear water fifteen minutes. Drain the rinds, put them in a preserving kettle and cover with vinegar, take out the rinds and measure the vinegar. To every quart add three pounds of sugar and half a cup of cinnamon, cloves, allspice and raisins, one-fourth of each; let all boil up, add the rind and boil for fifteen min- utes, take out the rind and put into jars, add two more pounds of sugar for each quart; boil half an hour or longer until thick, pour over fruit, and seal. Canteloupes can be used instead of watermelon rinds. Sweet apples are very nice pickled by this recipe. PICKLED PEACHES. Remove skins by throwing the peaches into boiling water, take out with a skimmer and put into a pan of cold water, proceed in this way until all you wish to pickle have been scalded. The skins will slip off easily. Take sufficient vin- egar to cover all the peaches you intend to pickle. For every quart, take four pounds of sugar, and three teaspoonfuls of spices, one each of cloves, cinnamon, and allspice tied in a bag. Boil and skim the syrup, add the fruit, cooking about fifteen minutes, skim out the fruit and put into stone jars. Boil syrup ten minutes longer, pour on the fruit. Next morning pour off the syrup, boil and pour over the fruit. Repeat for three mornings, if too much syrup boil down; if not enough, add more vinegar. This recipe can be used for any other fruit — crabapples, especially. WALNUT CATSUP. Take the walnuts already pickled, wash them; to every quart add one pint of the vinegar of the pickles and one pint of the juice and pulp of tomatoes, one teaspoonful each of Exchange Cook Book. 95 ground alls])ice and cloves, one large, red pepper, boil all together, strain through coarse cheese-cloth, squeezing the bag; bottle. Will keep for years. MUSHROOM CATSUP. Take either fresh or canned button mushrooms, grate in the rotary grater. To every quart add one pint of vinegar, two tablespoonfuls of salt and one-fourth teaspoonful of mace; boil ten minutes. Bottle and seal. RED PEPPER CATSUP. Put in a ])orcelain lined kettle one gallon red, bell peppers, seeded, one tables|)oonful of each of the following spices, mace, allspice and cloves, slice up four large onions and mix with them. Now cover with good vinegar and set it on the stove to boil until the peppers will mash up readily. Lift the kettle oif, cover it up and set it away for the contents to get cool. When cool pour part into a sieve (I use an ordinary sifter for the purpose), and rub them through with a spoon until noth- ing is left in the sieve but skins and seeds. Throw those aside and repeat until all has been rubbed through. The catsup is now complete. Bottle and cork tight. CHILLI SAUCE. Six dozen tomatoes, three dozen bell peppers, two dozen large, white onions, twenty-four cups of vinegar, twenty-four tablespoonfuls of brown sugar, twelve teaspoonfuls of ground ginger, twelve of cinnamon, twelve of cloves, twelve table- spoonfuls of salt. Chop all fine and boil two hours. CUCUMBER CATSUP. Peel three dozen large cucumbers and three white onions, grate to a pulp; drain through a sieve several hours; add to the pulp salt, red pepper, mustard seed and good vinegar. Seal up in bottles. f)6 Exchange Cook Book. TOMATO CATSUP. One peck of peeled tomatoes, four tablespoonfuls of salt, four of brcwn sugar, quart of sliced onions, six pods of red pepper, two tablespoonfuls of ground spices mixed, boil until tomatoes and onions are soft, strain through a sieve, and to every gallon add one pint of vinegar, boil until as thick as you wish it. Bottle hot and seal. GRAPE CATSUP. To one gallon of grapes, boiled and strained through a sieve, take three pounds of sugar, a pint of vinegar, one table- spoonful of cloves, one of allspice, and one cf cinnamon. Boil fifteen minutes, bottle and seal. Nice with cold meats. Currant catsup can be made by the same recipe, also plum and cherrv. Br^ESEP^YES. All fruit for preserves should be ripe, but not over-ripe. Apples, pears and quinces, as soon as pared should be thrown in cold water to j^revent their getting discolored. Apples, quinces, crabapples, peaches and pears must be boiled in clear water first until tender. Then make a syrup, using as much sugar as the fruit weighed before boiling, and the water in which it was boiled. As soon as the syrup is a little thick put in the fruit and let it boil gently for a while, so that the fruit does not break. Then skim out the fruit, put it in self- sealing jars. Boil the syrup down till thick, fill the jars with it and seal them. For berries and other small fruits the pro- cess is the same, excepting that they need not be boiled in clear water first. For watermelon rind and citron preserves follow the same directions, excepting that the syrup should be made of fresh water — notthcAvater in which the rinds have been Exchange Cook Book. boiled, and the syrup should be flavored with gmger and lemon juice. I always cut the lemons in slices, removing the seeds, and boil until tender in a separate saucepan, pour- ing the juice in the syrup and adding the slices of lemons to the rinds. MARMALADES AND JAMS. After the fruit is prepared by being pared, cored and sliced, if the larger fruits, and hulled if berries, weight it. Boil tlie fruit with water until it is reduced to a smooth con- sistency, then add the sugar, a pound of sugar to a pound of fruit, if the fruit is tart; if it is very sweet a little less sugar. Boil it a little more. Try it by letting a little cool m a saucer; if it is quite stiff it is done. The fruit must be con- stantly stirred, particularly after the sugar is added. The amount you boil it down must depend on your taste. Some people like their marmalade so stiff that it can be turned out, others like it thinner. This is the only difference between marmalade and jam, the first is the firmer. Quince marmal- ade is better if apples are added in the proportion of one part of quinces to two parts of apples. Perhaps it is a mis- nomer to call this quince marmalade, but the flavor of the quinces is so strong it is really better than if made without apples. ORANGE MARMALADE. For six pounds of oranges take six pounds of sugar to every pound of sugar take half a pint of water; mix sugar and water together and boil to a thick syrup, skimming care- fully. Rub the oranges with a damp cloth, then grate the yellow rind from one-third of the oranges, pour boiling water over this grate so it will not harden— take the orange skins from which the rind has been grated, put in cold water, let them boil until the skins are very tender. When the skins are soft drain them carefully and scrape all the stringy skins from the inside; cut into strips and put them to boil in 98 ExcHAXGE Cook Book. the syrup. Divide the oranges into sections, removing the seeds and every particle of the white inner skin, and also as much as possible the skin of each section, saving only the pulp. This must be done over a bowl so as to save all the juice, add the grated rind, the pulp and the juice to the syrup, boil together twenty minutes or until it jellies. Put into jelly glasses and seal. RED RASPBERRY JAM. Allow one pint of currant juice to every two quarts of raspberries. Boil the berries and juice together, and when somewhat reduced add the sugar, which has already been weighed, a pound of sugar for every pound of berries, and the same for every pint of currant juice. Stir constantly and boil until quite thick. THE BEST WAY TO MAKE JELLIES. Apples, quinces, crabapples and plums require to be cook- ed with a good deal of water until soft. Currants and all sorts of berries need only a little water, or perhaps, if crush- ed, not any. Boil until the fruit is crushed, then pat in canton flannel jelly bags, and let drip. After all the juice lias dripped out that will, put another crock under, and squeeze out every particle. Keep these two separate. Now bring the juice to a boil, and while hot seal in self-sealing jars. Put it away and let it stand for three or four days. It will keep any length of time since it is sealed. When you wish to make it you will find a thick sediment in the bottom composed of particles so tine that no amount of straining w^ould remove it. Now pour off the juice very carefully, not disturbing the sediment. Measure the juice, and to each cup- ful allow a cupful of sugar. Mix tooether and boil until it jellies, skimming all the time. When done, pour into glasses. When entirely cold, seal either with a brandy paper and then <>ne dipped in white of egg, or melt parafine and entirely cover the surface of the jelly with it. This method makes beautifully clear jelly. ExcHAXGE Cook Book. 99 IGES. If you liave not nn i(;e cream freezer buy one just as soon as you can. If you use ices and ice cream at all it will soon pay for itself, and if you do not often use them it is time to be- ffin, for in this climate where the summers are so hot they are a very delightful luxury, and at the same time are inex- pensive. Twenty pounds of ice will freeze and pack a gallon of ice cream. Eight or ten lemons will make from three quarts to a gallon of ice, according to their acidity. All the fruit juices make delightful and refreshing ices at very little expense. But besides this there is no dessert easier to make than any sort of ice. Those who are not in the habit of making ices seem to think that the labor of freezing is very great, but since the patent freezers have been invented the labor has been reduced to a minimum, and even a child could freeze a gallon of cream in about ten minutes with very lit- tle exertion. Cracking the ice and packing are the most dif- ficult parts, but they are not at all hard and any one can do it. First see that the cream or fruit juice you wish to freeze is ready to go into the freezer. Then examine the freezer. Put in the clapper and attach the crank, and see that it all works easily; if not oil it, using very little oil, and carefully wiping the cogs, so as to make sure that none of the oil can get into the freezer. Take about ten pounds of ice, if you w-ish to freeze a gallon, put it in a strong sack, and pound it very fine with a large wooden mallet. Now pour the ice into a large pan, and thoroughly mix with about one-third as much salt as you have ice. Meanwhile have the cream or fruit juice poured in the freezer, put in the clapper, cover and attach the crank. With a ladle put the salt and ice around, and shake the freezer to pack it down. Now turn 100 ExcHAXGE Cook Book, the crank slowly for the first five or six minutes, and faster afterwards. At the end of ten or fifteen minutes your cream will be frozen. When it is hard frozen remove the clapper and crank, being very careful not to get any salt in the freezer. Beat the cream thoroughly with a silver spoon for a short time. Cover and cork up the hole. Pour off the salt water out of the hole in the side. Crack more ice, add salt, and pack as before. Cover the freezer with newspapers and a thick cloth, and set it aside to "'ripen'" as confectioners say. It will keep for four or five hours without repacking and improves with keeping. If it is to be used in the ijourse of half an hour or an hour it is unnecessary to repack it at all. To freeze ice cream in forms one must have molds for the purpose. Melon-shaped puddings moulds will answer. After the cream is frozen, dip the mold in cold water and then fill it solidly with the cream or ice, [)acking it down. Put a strip of cloth dipped in melted butter or parafine around the edge of the lid to prevent salt working in, and pack the mold firmly around with cracked ice and salt. Let it remain an hour or more. When ready to serve dip the mold in hot water an instant and then remove the cover and turn the ice out on a dish. It looks very pretty if surrounded with whipped cream, dotted over with candied cherries. PLAIN VANILLA ICE CKEAM. Like many another delicious thing this is very simple. Sweeten the cream to taste, usually about one-half [)int of sugar to a quart of cream. Flavor with vanilla and freeze. The freezer whips the cream so it is unnecessary to wdiip it first. The addition of two whites of eggs well beaten just before packing is an improvement. Sweeten them and put them in the freezer, then turn the crank a few times to mix them with the cream. Exchange Cook Book. 101 FRUIT ICE CREAM. All fruit ice creams are made in the same way, so it is un- necessary to give special directions for the different fruits. Pare or hull the fruit to be used, and add sugar enough to sweeten it. Let it stand with the sugar for some time, then crush it with a silver spoon or with your hand. Freeze the cream according to the directions just given, and when it is half frozen add the sweetened and crushed fruit in the pro- portions of one quart of fruit to two of cream. 'J'hese pro- portions are not absolutely fixed. I have made delicious creams, using equal quantities of fruit and cream. Freeze until firm. CARAMEL ICE CREAM. One pint of milk thickened with two teaspoonfuls of flour mixed very smooth, two pints of sugar melted and slightly burned. Bring the milk to a boil to cook the flour, then pour into it the browned sugar, beating slowly. Let cool, add one quart of cream and freeze. FROZEN CUSTARD. To each quart of milk allow the yolks of four eggs and one half pint of sugar. Beat the yolks to a cream with the sugar. Scald the milk, and when about to boil pour it over the eggs, stirring constantly. Return to the stove in a double boiler and cook until it thickens, but not a moment longer. Let it cool; flavor with vanilla and freeze. The beaten whites of the eggs (sweetened) may be added when the custard is half frozen, if desired. NESSELRODE PUDDING. Prepare one-half pint of shelled almonds, one pint of chest- nuts, one-half pint of grated pineapple, one-half pound of candie<l fruit, the yolks of eight eggs, one pint of cream, one pint of water, and if desired one wine glass of mara- chino or some sort of wine. Boil chestnuts until soft, re- 10-2 ExoHAXGK Cook Book. move shells and skins, pound them, and press through a colander blanch and pound the almonds. Chop the fruit A'ery fine. Boil the sugar and water together until it is a thick syrup, while still boiling hot, but removed from the fire, stir in the yolks of eggs, well beaten. Beat until it thickens; add the cream, chestnuts and almonds, an'd wine or iiavoring. Freeze until partly set, then stir in the candied fruit and grated pineapple. Freeze like ice cream and mold. A NEW ICE CREAM. Select small cantaloupes or nutmeg melons, one to each two persons you wish to serve. Cut them in half, remove the seeds, and with a silver spoon scrape out the soft pulp, meas- ure it and sweeten it. Freeze twice as much sweetened cream as you have melon pulp; when it is half frozen add the pulp. Freeze very hard. Serve it in rounded pieces, cut out with the spoon each in one-half of the melon rind which has been saved. LP]M()N ICE. To one quart of water add the juice of four lemons. If they are not very juicy use five. Sweeten with about a pint and a quarter of sugar, but taste it to be sure it is right. When half frozen add whites of two eggs well beaten. Freeze hard and pack. ORANGE ICE. The juice of six oranges, the grated rind of two, the juice of two lemons, one quart of w^ater, sugar to taste. Add two whites of eggs when half frozen. STRAWBERRY WATER ICE. Hull two quarts of strawberries, crush them, add one quart of water to them, strain through a jelly bag. To this juice add the juice of two lemons. Sweeten to taste, as fruits vary so much in acidity that it is almost impossible to Exchange Cook Book:. '"^ ,H-e a fixed rule. Freeze, and when half f>-°-». ^^^ ^l well beaten whites of two eggs. Freeze until ha.d and ;ren pacl., Raspberries, strawberries and currants make beautiful water ices made according to these dn-ections. PINEAPPLE ICE. One-half can of grated pineapple, the juice of five lemons and of three oranges, three pints of water. Sweeten to ta=tc and when frozen add whites of two eggs well beaten. SNOW ICE. One pint of lemon juice, one quart of water one quart of sugar. Boil the sugar and water to a syrup, skimming a. i cooks. Let it cool and add the lemon juice. Freeze, and when frozen add the well beaten whites of hve eggs. Ihis is a very beautiful, pure white ice. Try it. ©ANDY. So much has been written about candy made from confec- tioners' sugar, that it seems unnecessary to repeat the direc- uons; however, I give them. In one glass put ^he w^^^ -^ an egg, in another the same quantity of water. Mix them together in a bowl and sift in confectioners' sugar stirring constantly. When it gets as stiff as dough, knead it; he \„„re you work it the better it will be. Divide mto thee parts: flavor one with vanilla, and make it pink; anotl,er with lemon, and a third flavor with vaniHa and color «ith .rated chocolate. Put chopped nuts in some, cocoanu m :ome Make some into balls with English walnuts on either side ' In short, form into any shape your fancy suggests This is one sort of foundation candy, and is very nice; but 1 think the cooked is nicer. It is easier io make it with some 104 ExcHAN(iE Cook Book. glucose, if you cook it. Glucose is perfectly harmless, but not quite so sweet as sugar. It is a thick clear syrup, but it cau be omitted if objected to. In a saucepan put two cups of granulated sugar, two heaping tablespoonfuls of glucose and a third of a cup of water. Boil; trying it constantly in water. When it will form in a soft ball in the water it is done. Pour into a bowl and let it cool. When luke-warm, beat it until it thickens; when it grows quite stiff knead it like dough. This fondant may be kept for a long time, and is the foundation of all creams. For cream dates put a strip in the split date, where the seed was. Make a ball of it with a walnut kernel on each side for cream walnuts. Chop nuts and candied fruit together, mix with the founda- tion candy and make into balls. For cream chocolate, make into balls, let them harden. Grate one-half cake of Baker's chocolate, put it in a cup and in a pan of boiling water on the stove. Add a piece of para- hne the size of a hazel nut, and a few drops of vanilla. When the chocolate melts drop in the balls, one at a time, lift them out and let them harden on parafine paper. There are many other Avays of using the fondant which iji- genuity will suggest. PKALINES OR CREAMED WALNUTS. Pick out a cupful of pecan or English walnut kernels. Put a cupful of granulated sugar, and one-fourth of a cup of water in a saucepan on the stove. Boil until it will drop into a soft ball in water. Then remove from the lire and let it cool a little. Flavor with vanilla, add the nuts, and stir until the candy sugars, and each nut is coated, STUFFED DATES. Select nice, fresh dates. Cut open down one side and re- move seeds. Fill the cavities with almond kernels. Roll each date in powdered sugar. Exchange Cook Book. 106 CRYSTALIZED ORANGES AND GRAPES. Divide Tanagavine oranges iu .e.tions. Carefully remove the seeds Fasten one section at each end ot a long thread, until you have all you want Make a syrup by boilmg gran- ulated sugar and a little water to the point where .t wd, torm threads, Then dip two of the orange sections m and suspend over a stick on two chairs to harden. Proceed untU all are done. When hard cut off the threads. The grapes^ are dropped in and lifted out with a spoon on to a buttered d.sh Piled up on a cut-glass dish these fruits make a beautiful addition to any table. WHITE SUGAR CANDY. Two cups of light-brown sugar, one tablespoonful of butter, the same of vinegar, and one-third cup of water. Bo.l till it lirdens in water. Flavor with vanilla. Put ui a buttered platter to cool. Pull till white. WALNUT CANDY. Put walnut kernels in a thin layer on a buttered plate. Cover with candy made as above, without pulling Cut into squares when cool. Or cook the candy only til it forms a s'oft ball, then remove from the tire, stir for a few -nu es and, just before it sugars, pour over the nuts. Good with any nuts. CARAMELS. One cup of molasses, two cups brown sugar, one-half cake of chocolate grated tine, small piece of butter, flavor with vanilla. -3/r6-. Wm. A. Turney. 106 Exchange Cook Book. Beyei^ages. COFFEE. In the first place be sure that your coffee is ot good quality. That which is usually considered the best is a mixture of two- thirds of Java and one-third of Mocha. On the whole it is probably cheaper and more satisfactory to buy the coffee already browned as the roasters brown it more evenly than it can be done in an oven, but if you buy it roasted you must be very careful to put it immediately in a receptacle with a tight fitting cover, as it loses its strength very quickly when roasted. It is better to grind it each time just before making it. After good coffee is procured to insure a fragrant strong drink, it is necessary to get one idea firmly im- pressed on your mind and that is that the oil which produces the aroma of coffee is very volatile, and that it must be re- tained in the liquid and not sent into the attic. If you can smell the coffee boiling all over the house it is certain there won't be much fragrance left in the pot. Coffee, which is boiled for any length of time is tasteless. It should onlv be allowed to boil one minute, if boiled at all. On this account filtered coffee is much easier to make, but as many people prefer it to be boiled I will first give directions for boiling: Allow one heaping tablespoonful of ground coffee to each half pint of water. Mix part of an egg and its shell witli the ground coffee, pour the water on it boiling. Cover the pot and let it boil one minute. Let it stand where it will keep warm without boiling, for several minutes, to settle. To make filtered coffee you must have a Freneh coffee pot, which is made with two compartments, the upper contains the filter; into this put thf^ coffee which must be very finely ground, allowing the same quantity of coffee as for the ExcHAN^GE Cook Book. lOlT boiled. Pour tlie boiling water over it and let it drain through. Ponr it out of the pot and through the filter again. Coffee made in this way is always clear and of good flavor, and very strong. If you have not good cream to serve with coffee use boiled milk instead. The coffee served in the French market in New Orleans, which is world-renowned, is made in the filter coffee pots. But it is made very, very black and strong. The cups are only half filled with it and then filled up with boiling milk. TEA. After deciding the kind of tea you prefer to use be sure that it is never boiled. Tea contains an astringent quality, tannin, which is not only disagreeably bitter, but injurious as well. Boiling will drive off' the fragrant principle of tea, and will impart to the water the noxious properties of tannin. Allow one teaspoonful of tea leaves for each cup of tea you desire to make, and "one for the pot." Pour boiling water in the pot, to heat it, and then pour it out. Put in the tea, and pour over it the water freshly boiled. Let it steep a few minutes. Serve either with cream and sugar, or with a thin slice of lemon in each cup. CHOCOLATE. To each heaping tablespoonful of grated unsweetened choco- late, allow one-half pint of milk. Melt the chocolate in a little hot water. Put the milk in a double boiler and sweeten it to taste, as soon as it comes to a boil stir in the melted choco- late. Let it boil a minute and flavor with vanilla. Make cocoa according to this same recipe, using exactly the same proportions. Chocolate is particularly nice served with sweetened whip- ped cream on the top of each cup. 108 Exchange Cook Book. NECTAR. Slice thin two oranges and tAVO lemons, removing the seeds. Have a cup of grated or sliced pineapple, put in a wide- mouthed pitcher, add two cups of powdered sugar, stir well; add one quart of pounded ice and one pint of water, stir well. If too sweet, add lemon juice. Can be colored with a little red wane, if desired. LEMONADE. Three lemons, quart of water, sweeten to taste. Plenty of pounded ice. For a change, serve lemonade with a bunch of green mint in the pitcher; a sprig in each glass. ORANGEADE. One gallon of water, ten oranges and two lemons, one and a half pounds of sugar, two quarts of pounded ice. BLACKBERRY CORDIAL. For every gallon of berries, add one quart of water, boil until the berries are soft. To every quart of iuice add a pound of sugar, one teaspoonful of ground cloves, one of cin- namon, one of nutmeg, one of allspice. Boil all together foi- five minutes, strain again, then add for every quart half a pint of brandy. Bottle and seal. ffllSGBLLANEOUS. TOO LATE TO BE CLASSIFIED. MELTED CHEESE. Take half a pound of good creamery cheese, and cut into small squares. Put on a pie pan and place in hot oven until well melted, turn into platter and cover with parsley. Serve hot.— i^. Z. IS. Exchange Cook Book. 109 FRIED SOFT SHELL CKABS. Fill a frying pan half full of lard and allow it to become smoking hot. Make a rich, thick batter and dip each fish (previously washed aud dried) into it, then droj) into hot grease, allowing them to become a light brown before re- moving. Serve while hot with chili sauce. Crabs of uniform size look much nicer when served. — 1'\ Z. S. BROILED CRABS. Pour boiling water over them and wipe with a dry cloth, place on wire toaster and hold over bed of hot coals, turning often to prevent scorching. When the shell shrivels, the fish is done. Serve with sauce tartare. — F. Z. S. BROILED LOBSTERS. When buying fresh lobster, select one of medium size, heavy in proportion to size. Those with tirm, thick shells, will be found full of meat, while those with thin shells are watery. Straighten the tail, if it springs back quickly, the fish is fresh. If green, pour boiling water over it and allow it to remain in hot water from six to ten minutes. Then re- move and wipe with a dry cloth. Break off the large claws and crack them (do not remove the meat), then open the fish with a sharp knife, following the line down to stomach, be- tween the small claws. Place on the broiler (a common wire broiler is best), and hold over a hot bed of coals, turning often. When water ceases to run from the lobster it is done. Broil the large claws until the shell cracks open and part. Place on a large platter and garnish with slices of lemon and parsley. Serve while hot with drawn butter, melted cheese and chili sauce, — F. Z. S. DEVILLED CLAMS. Drain and chop two dozen clams, put a tablespoonful of butter in a saucepan on the stove, as soon as it is hot, add 110 ExcHA^^GE Cook Book. two tablespoonfuls of flour, stir and add gradually one cup of milk; cook until it thickens, remove from the stove. Mash the yolks of four hard boiled eggs, add them to the clams; also, one teaspoonful of chopped parsley, half a teaspoonful of salt and a dash of red pepper. Fill baking shells, smooth and brush over with beaten egg and sprinkle with bread crumbs. Brown in a hot oven. This quantity will till fifteen or more shells. Serve very hot. SALTED ALMONDS. To prepare salted almonds for the table, blanch them by throwing boiling water over them, and then, after they have stood two minutes, putting them in cold water and rubbing the brown skin off with the hand. When the almonds are all blanched and dried with a cloth, measure them. Sprinkle a teaspoonful of olive oil ()\er every cupful of nuts. Let them stand two hours. Sprinkle a teaspoonful of salt over each -cupful, mixing it thoroughly with a spoon. Spread tluMii out on a tin biscuit ];)an'and place them in a quick oven, where they will turn a delicate brown and become crisp and tender in ten or fifteen minutes. They should remain on the table from the beginnins; of the meal to the end. ERRATA. After the proof was J'ead the printer changed the spelling of 'entrees,'* •'cupfuls,'' "teaspoonfuls." and "tablespoonfuls -' On Page 60, line 23, read '•rise" instead of ''use." The Exchange Cook Book is a labor of love, no one, except the printer, receiving any remuneration. INDEX. PAGES. T ntroductory 8 Kitchen Conveniences 4 SOUPS 6 Caramel H Ci'outons H Tomato 7 Vegetable 7 Amber 7 Mock Bisque *< MockTurt.e s Green Corn 8 Gumbo fS Bouillon 9 Asparagus 9 Cream of Celery I'J Rice Cream 10 FISH 10 Boiled 11 Fried 11 Steamed 11 Sauce, for Boiled or Steamed Fish 11 Boiled Fish 11 Maitre d' Hotel Sauce V^ Bak^dFish l:^> Fish Croquettes... 12 Scalloped Fis 13 Turbot, a la Creme au Gi-.'iin. 13 Lobster Terrapin 13 OYSTERS 14 Creamed 14 Stew 14 On Toast 14 Pie of Oysters and Sweet Breads . 15 Fried Oysters •. 15 Oyster Loaf, or Peace-Maker.. 15 Scalloped Oysters. 16 Steamed Oysters 16 MEATS IG Roasts... 16 Hoast Meet 1-; Roast Pork 17 Roast Pig 17 Potted Beef 17 Roast Lamb, with Mint Sauce. 18 Mint Sauce 18 Roast Mutton 18 PAGES. Roast Veal ig Boiled Ham 19 To Bake a Ham 19 Broiling 19 liroiled Steak 30 Broiled Mutton Chops 30 Veal Cutlets hu Chipped Beef, Stewed 3] Plain Broiled Ham . 31 Beef, A La Mode 31 Fillet of Beef, Larded 31 Veal Loaf 33 Corned Beef 33 Stuffed Beefsteak 22 Sanders 22 Boiled Tongue, with TomHto Sauce 22 POULTRY AND GAME. 28 To Bake a Turkey 3;^ Stuffing for Fowls 33 Force-Meat Stuffing 34 Chicken, Boneless 34 Fricasseed Chicken 34 Steamed Chicken, with Oysters 24 Pressed Chicken 35 Chicken and Oyster Pie 25 Broiled Quails 35 Chestnut Stuffi ng 35 Potato Stuffing 35 Peanut Stuffing 35 Aspic Jelly 3(5 Scalloped Turkey, Chicken or Veal 26 Chicken Terrapin 26 Fried Chicken 37 Curry of Spring Chicken 27 To Broil Spring Chicken 37 Smothered Chickens 27 To Roast Ducks and Geese 38 Chicken Steamed with Oysters 28 Roast Venison 28 Broiled Venison Steak 29 Fried Rabbits or Squirrels ... 39 Roast Wild Fowl 39 To Roast Quail,Prairie Cnicken 39 Prairie Chicken 29 SAUCES— For Meat and Fish 30 Drawn Butter 30 112 Index. PAGES. SAUCES— Continued. Maitre D' Hotel Sauce 30 White Cream Sauce 30 Tomato Sauce 30 Egg- Sauce 30 Caper Sauce 30 Celery Sauce 31 Onion Sauce .. 31 Mint Sauce 31 Anchovy Sauce 31 Wine Sauce for Cold Meats ... 31 Vinegar and Egg Sauce 31 CROQUETTES, EN- TREES, ETC 32 Croquettes 3:i Chicken Croquettes 35 Sweet Breads and Mushroom Croquettes 33 Chicken, Mushroom, and Sweet Bread Croquettes.. 33 Veal Croquettes 33 Fish Croquettes 34 Oyster Croquettes 34 Croquettes from Left-Overs. . . 34 Kissoles 34 Sweet Breads, Fried ;{.") Sweet Breads, Creamed 3;") Jellied Sweet Breads ;>.') Minced Chicken on Toast 3.') Chicken Timbales .. 35 Fried Collops 3*5 Hash 3(5 Game or Poultry in Aspic .Jeliy 37 Picnic Tongue 37 Veal Pocketbooks 37 Sandwiches 38 Egg Sandwiches 38 T6ngue Sandwiches 38 Ham Sandwiches 38 Chicken Sandwiches 38 Cheese Sandwiches 38 Pinard Sandwiches 39 Pate de Foie Gras Sandwiches. 39 Potatoes and Creamed Fish 39 Garnishing 39 SALADS 89 Green Pepper and Tomato Salad 41 Sweet Breads in Salad 41 Chicken Salad 42 Shrimp Salad 42 Lobster Salad 42 Queen of Salads 42 Russian Salad 43 Mayonnaise ofTomitoes 43 French Dressma- 43 Asparagus Salad 44 CHEESE 44 Cheese Balls 44 Cheese Fondu 44 Welsh Rarebit 44 PAGES. EGGS 45 Baked Omelet 45 Plain Omelet 45 Ometet Souffle 45 Cheese Omelet 46 Eggs, a la Creme 46 Baked Omelet 46 Shu-red Eggs 46 Boiled Eggs, in the Shell 47 Fried Egg ■, 47 Scrambled Eggs 47 Salad Eggs 47 VEGETABLES 47 Boiled Potatoes 47 Tlmbale of Potatoes 48 >; ew Potatoes 48 Potato Puff 48 Sarato>;a Potatoes 48 Baked Potato Bails 49 Sea loped Potatoes 49 Potato Croquettes 49 Stuffed Potatoes 49 Mp'^hed Potatoes 49 Poato Cakes 50 Potatoes, :i la Lyonnaise .50 The Best Way to Fry Potatoes 50 Potato Salad 50 To Cook Mushrooms 51 Fried Mushrooms 51 Mushrooms on Toast 51 Stewed Tomatoes 52 Greens 52 Fried Plantains or Bananas... 52 Stuffed Tomatoes 52 Boston Baked Beans i'3 Boiled Parsnips 53 Squash ^ 53 Boiled Onions 53 Boiled Turnips 54 Baked Macaroni 54 Beets 54 Steamed Rice 54 Hulled Corn 54 Stufter. Egg Plant 54 Fried Oyster Plant 54 Spinach 5 Caulitiower 55 Southern Way of Cooking Sweet Potatoes 55 Stuffed Bell Peppers 55 Tomatoes Stuffed with Rice. . . 55 Okra 55 Egg Plant 56 Fried Egg Plant 56 Boiled Corn 56 Peas 53 String Beans 56 Lima Beans — 57 Carrots 57 Asparagus on Toast 57 Scalloped Tomatoes 57 Mock Oysters 57 Oranberry Sauee 57 Green Corn Pudding. .57 Index. 113 PAGES. VEGETABLES— Continued. Succotash 58 BKEAD 58 Hop Yeast 61 Home-Made Yeast. 61 Salt Rising- Bread 61 Graham Bread 62 Rolls 63 Entire Wheat Rread 63 Whole Wheat Muffins 62 Rusk 63 Crumpets 63 | Sally Lunn 63 > English Muffins 6d j Beaten Biscuit 64 Wafer Biscui 64 Breakfast Puffs 64 Muffins -. 64 Baking- Powder Biscuit 65 Corn Dodg-ers , 65 Virginia Pone 65 Mush 6o Corn Rread 65 Steamed Corn Bread 66 Corn Griddle Cakes 66 Waffles 66 Buckwheat Cakes 66 Raised Buckwheat Cakes 66 Griddle Cakes 66 CAKE MAKING 67 Some Hints on Cake Making. . . 67 ICING 68 Confectioners' Sugar Icing. ... 68 Boiled Icing 68 Cold Icing 68 Fi lings for Layer Cakes 69 Filling for Almond Cake 69 Lemon Filling 60 Chocolate Filling 69 Cocoanut 69 Pin apple i9 Strawberry 69 Orange W Rock V Mountain 70 Pound Cake 70 White Pound Cake 70 White Cake 70 Raisin Cake 70 Almond Cake 71 Curr ntCake 71 Hiekorvnut Cake 71 nitron C ke Tl WhiteFruit < ake 71 Imperial Cako 'J'l Cocoanut Cnke 71 Chocolate Marble Cake 71 Black Fruitcake .71 Fruit Cake 72 Ice Cream C^ke 73 Brownstone Front . 72 Tea Cake 73 White Cake 72 PAGES. Boston Spice Cake 73 Angel Food Cake 73 Rose Angel Food 73 Sunshine Cake 73 Metropolitan Cake 73 Orange Cake 74 Custard Cake 74 Cream Puffs 74 Angel Food Jelly Cake 75 Jelly Cake, 75 Sponge Cake 75 Dough Cake 75 Old Fashioned Composition Cake 75 Oley Cooks 76 Cocoanut Puffs 76 Snow Balls 78 f hrewsberry Cakes 76 Doughnuts 76 Hlckorynut Jumbles 77 Little currant Cakes ■ . 77 Spice Nuts 77 Norah's Ginger Bread. .... — 77 S,.ongeCake 77 PASTRY 78 Ep.curean Pie Crust 78 Pastry 79 PnffPaPte 79 Pastry Ft)r One Pie 79 Cheese Straws 79 Chicken Pie 79 Lemon Ci earn Pie 80 New Orleans Mince Meat 80 Virginia Potato Pie 80 Lemon Butter 80 Pumpkin Pie 81 Orange Pie 81 Lemon Pie 81 Custard Pie .81 Fruit Pie • 81 Preserved Fruit Pie 8^ Strawberry Short Cake 80 Annie's Pudding 83 Apple Fritters 83 Apple Snow ..- .88 ("hopped Apple Pudding 83 Fruit Roll 83 Apple Dumplings 83 Steamed Pudding 84 Fruit or Berry hudding 84 Transpare t Fudd ng H Sweet Wafers 84 English Plum Pudding 84 Puff Batter Pudding .86 Snow Dumpl ngs 86 Suet Steam P dding 85 Steamed Ind an Pudding 86 German I'uffs and Sauce 86 A brench Fr. tier Batter 86 .lapanose Fritters 86 Preserve Puff's ^7 Fig Pudding 87 Butter and Sugar Snuce 87 Yellow Sauce for Puddings ... 87 114 Index. PAGES. PASTRY— Continued. Clear Sauce 87 Cream Sauce 87 Wine Sauce — 87 Strawberry Sauce ?8 Kum Sauce for Ice Cream .... 88 Cream Sauce B8 An Old Fashioned Egg Sauce. . 88 Boiled Custard 88 Pineapple Jelly 89 Gelatine Custard 89 Prune Jelly 89 Judge Peters 89 A Good Lemon Jelly 90 Charlotte Russe 90 Tapioca Jelly....... ....,....; 90 PICKLES 91 Cucumber Pickles 91 Small White Onions 91 Green Tomato Pickles 91 Small Cucumbers 92 Mangoes • • 92 Piccalilli Pickles • 93. Chopped Pickles 93 Cucumber Pickles 93 Pickled Walnuts 93 \Vatermelon Rind Pickles 94 Pickled Peaches 94 Walnut Catsup 94 Mushroom Catsup 95 Red Pepper Catsup 95 Chilli Sauce 95 Cucumber Catsup 95 Tomato Catsup 96 Grape Catsup 98 Currant, Plum and Cherry Cat- sup 96^ PRESERVES 96 Marmalades and Jams 97 Orange Marmalade 97 PAGES. Red Raspberry Jam 98 The Best Way to Make Je.lies. 98 ICES 99 Plain Vanilla Ice Cream 100 Fruit Ice Cream — . . . . .101 Caramellce Cream.... . — ... .101 Frozen Custard. .. . . . . ' ".lOl Nesselrode Pudding 101 A New Ice Cream 102 Lemon Ice 102 Orange Ice 102 Strawberry Water Ice 103 Pineapple Ice 103 Snow Ice 103 CANDY. ;.-.....;; 103 Pralines, or Creamed Walnut8.104 Stuffed Dates 104 Crystallized Oranges and Grapes 105 White Sugar Candy 105 Walnut Candy -10^ Caramels ........ . ,. ...,..,... ■_. .... 105_ BEVERAGES 106 Coffee lOG Tea 107 Chocolate 107 Nectar 108 ■ Lemonade 108 Orangeade 108 Blackberry Cordial 108 MISCELLANEOUS 109 Melted Cheese 108 Fried Soft Shell Crabs 109 Boiled Crabs 109 Broiled Lobsters : 109 Devilled Crabs 109 Salted Almonds 110 Errata 110 Pennington Bros., Book-Sellers, Stationers, Engraved Cards, Duplicate Whist Boards, Fancy Goods. Novelties. <-^»5^*«^5<w Ladies who receive a copy of this valuable book will find it to their advantage to trade with us. Pennington Bros., 333 S. 6tli Street. WHERE WE EXCELL With most Clothing Stores, the Children-s Department is a secondary consideration. Not so with us. The Children's Department is where we start you. As you grow older we take you into the Boys' De})artment— thence to the Youth's and finally into the Men's Department, where we strive to keep you. The Children's Department is the nursery of the Clothing- business. It is right here where we aim to excel!. This department has kept pace with the general improve ■ ment in '-ready to wear Clothes.'* Season after season we have been enabled to show better goocLs, better ynade^ at kncer prices. We cordially invite a critical examination of this depart- ment. HALI^ & HERRICK, Southeast Corner Square. 'Springfield, 111. v\V.TM«t.-,^-=s Goods that will bear Close Inspection. That is the sort of JEWELRY or WATCHES you want to buy. Reliability is as essential in a Jeweler as in a physician. That is the secret of our continued success and increasing patronage. But that 's merely introduction. What we want to call your attention to particularly is our special large and well selected stock, and of our OPTICAL DEPARTMENT, Under the management of an expert Optician, who will be pleased to examine your eyes free of charge, and will furnish you with perfect fitting lenses and frames which will give satisfaction. Every pair of Spectacles or Eye-Glasses fitted in our establishment are warranted.! Please give us a call, 210 SOUTH SIXTH STREET, JEWELER AND OPTICIAN. Education is a Great Thing, BOYS, GIRLS What better thing can you do for that boy of yours than to educate him to observe economy? If he earns money or has an allowance a good way to use a part of his earnings would be its investment in a lot. A hundred (100) dollars is not much but it would help the boy to appreciate the value of money. When he has acquired a lot of this kind he will most likely begin on something better. The education is worth the trial if the lot never increased in value. 84 in cash. H a month. No interest. You do not have the chance the boys often have. You could however, spare something from dress and finery. and ere long be the happy owner of a nice lot. Ask your Papa to let you have $4 now and four (4^ dollars a month. And in a little while you will have a lot of your own. No interest remember. COOKS. Four dollars a week you are gettting, I expect if the truth was known you put it on your back Not a cent for a rainy day. Not an inch of ground for a home. You can spare $4 per month. Your first payment will be $4. You get possession at once. You can fence yonr lot. Have it cultivated and raise enough off it to pay for it. Ihe first smiling- Cook you meet ask her if she has'ntgot one of his $100 lots This will make anybody smile. Call on Mr. Wilson and get a plat of his $100 lot schemo. Office— Marine Bank Building. See E. A. WILSON, for BOILER FACTORY LOTS. Call on Wlr. Wilson for Plat of Lots near Furniture Factory. First National Bank XJ. S. Depository . Capital. Surplus and Profits, $395000.00 DOES A general BANKING BUSINESS. iGLfely Bep©si{ \7(2iuus [or per)l IDix^ecto:rs. FRANK W. TRACY, HOWARD K. WEBER, I GEORGE PASFIELD, i WILLIAM JAYNE, 1 J HENRY SCHUOK, ' C. A. BEECHER, C. C. CARROLL, MILTON WOOD, G. A. VAN DUYN, CHAS. F. HERMAN. FRANK W. TRACY, Fresident. HOWARD K. WEBER, Vice-President, GEORGE PASFIELD, M Vice-PresidenL W. W. TRACY, Cashier. C. L. ABELL, Assistant Cashier, Old Comer Drug Store, H, W. Corner Square. iuavi ^^voadwell DRUGGIST, SPRINGFIELD, - ILL, m. W" m O '-a CD O o3 CD J— ( CD CD oo t— » CO en O) •CD ■CO CD ^-^ CD O o o- CD Fine Home-Made Candies a Specialty. MDuroe Street, Opp. Franklin Life Building^, Springfield, Illinois Jol?n W. Bunn §; @ WHOLESALE SEf)f^l^ SPRINGFIELD, ILLINOIS. Telephone No. 77, M. S. KIMBALL, Pres. J. E. HEMMICK, Sec. and TreoK. M. N. VAN ZANDT, Manager. TliB Van Zandt Bakins Po«der Is Made with Pure Cream of Tartar, And is tlie Strongest and Best in the Market, Possessing higher leavening power, as those who have used it testify. DR. L. N. BULKLEY, Surgeon in charge of the Wabash Hospita], writes: "We have been using you.' Baking Powder at the Wabash Hospital tor over a month. * * 1 believe it to be superior to any other we have ever used," MRS. H. G. POST says: "I have tried the VanZandt Baking Powder, using about two-thirds the amount that I have been in ihe habit of using and find my cakes fully as nice, if not nicer than formerly." MRS. S. H. AYEKS writes: "I am sure if the public knew the wonderful merits of the VanZandt Baking Powder as well as I do you could not make it fast enough." MALDANER & FRANK, the well known Caterers say: "We regard it as superior to any oth-^r." E. A. STALEY, (Proprietor of the "Delicatessen,") says: "I prefer the Van- Zandt Baking Powder to any other." SAM WILLI8, (Proprietor of the Cafe de Paris,) says: "I find it better than any other Baking Powder, not excepting Price's." MRS. ANNA B. MASON, ot Divernon, says: "I took six premiums at the Sangamon County Fctir on cake made with the VanZandc Baking Powder. I prefer it to Koyal or any othei\" MRS. JAMES MORRISON, of New Berlin, writes: "I took a premium ,ou White Cake made with the VanZandt Baking Powder. Had always used Dr. Price's, but find yours stronger and give it the preference." MISS MINNIE WORKMAN, of Auburn Township, says: "I took five prem- iums on cakes made with the VanZandt Baking Powder, two of the prem- iums being sweepstakes. I find it stronger than, and superior to the Royal." MRS. J. P. EDWARDS, of Mechanicsburg, says: "I took two premiums on cakes baked with the VanZandt Baking Pcwder, and lind it takes only BAJLF the quantity as against the Royal or Price's, which I have been using." Don't Make the Mistake of Using' too mnch- Never more thau specified in the directions. Elevator Milling t> SPRINGFIEL©, ILL. Corner Ttiird and Waslnington Streets, X^iumpt^" and "golden gem FLOUR. I have tried a number of different brands of flour in my cake making, but now use only the "Triumph" flour,; as I. find it gives the most satisfactory results. MRa H. G. POST. Are Thoroughly Taught at the Springfiield Business College. CAPITOL GREENHOUSE. Cor. Third and Capital Avenue. Greenhouse and Uedding- Plants. Artistic Decoi'ations for Receptions and Wedding's Finest Palms in «.entral Illinois. Floral Designs for Funerals. Hoses. Carnations, Cut Flowers and Smilax to be had at any time and shipped to any place with satisfaction. All are invited to visit my Greenhouses. LOUIS UNVERZACT, Florist Teiephone 461, Springfield, CIS. O. L-., TTrieibkk, DEALER IN BOOTT© AND ^^HOEIS, I05 North Fifth Street. 3(1 Door North of N. W, Cor. Square. SPRINGFJELD, ILL. Upholstery. Mattresses, Feathers, Tents and Awnings, Feather Renovating 519 lilouroe Street. Sign of Swan. HAS Also can fill all orders. Sweet Violets a specialty. ,(OHN M. PALJklER. W- E. SHU'TI. JOHN G. DRENNAN. Palmer, Slauitt & Drennan, Attorneys S Couinselors at l^avs^, South 5tb Street. Between Adams and Monroe. ORDERS TAKEN AT THE -^-^W^oman'^ KxchiarLge,— For Plain and P'ancy Needlework. Also for Painted and Decorative Art Work. Whoieftale and Uetail Dealer in fill ItmimiEl MliSliiWW 11?1® lil HARD AND SOFT COAL AND WOOD, office. -Zlb South 5th Street. Telephone 321. Springfield, 111- Office and Yard. Corner 10th and Edwards Streets. Si=»i^in^To-i^iEXjiD Oa-Eipet Co. BEST GOODS FOR LEAST MONtY. CAR«^ETS, CURTAINS, OIL CLOTHS. Telephone 382. 521 North Side Square. THOMAS C. SMITH. Umderthker hhd Funerhl Furnisher, No 325 S. 5th Street, Springfield 111. w. hTirvine, UnDERTEKER HMD FURERffL FURNlSHER,^ No. 325 S. 5th Street, Springfield, 111. ' Nigiit Calls Promptly attended to. The Cake furnished by the Woman's Exchange catmpt be' excelled. It is perfect.. ^ ■ Myers' Wonder Store, HEADQUARTERS FDR Baby Carriages, Tricycles, Velocipedes, Toys, Etc. Peter Vredenburgh, Dealer in Iiumber and Shingles, Sash, Doors and Blinds, Sewer Pipe, Hair, Lath, Lime, Cement, Fire Brick^ Etc. Manufacturer 81at Wire Fence. N. W. Cor. od and Jefferson Streets, Springfield III. WEEMS' LAUNDRY. 323 South 5th Street. Telephone 168. The Woman's Exchange. 327 South Fifth Street. Organized to liel}) women. Patroni/e it and aid in the good work. Myers' Wonder Store, HEADQUilRTERS FDR Hoiisekeepmg Goods of Every Description. Reliable Goods. Popular Prices. R. H. ZiMMEKMAX. Geo. Day. ZIMMERMAN & DAY, Donloi-s ill WALL PAPER, PAINTS OILS AND GLASS, 421 Adams Street. SPRIN(tFIELJ), ILL. Bottie Stuart Institute, Corner 4th and Jackson Streets, Si)ringfield, 111. A delig-htful home school lor j'oung- ladies and children. 'JTiorough instruc- tion, with a liif^- 1 standard of scholarship in all departments. Complete course in Musjc, Elocution and Art. Moderate Expenses. F<ir terms and furthei- information, address MRS. A. M BROOKS. Principal, Sprin^tiidd, 111. Orders taken at the Woman's Exchange for plain and fancy needlework. Also for painted and decorative art work. ;L'7 S. 5th ^ treet. Sandwiches of all kinds made to order. The Woman's Exchange is almo't indispensable to the housekeepers of Sp ingfield and Central I lirois. Whenever you wish anything- that a woman can make, either in the edible or fancy work department, send them your orders. A. DiRKSEN y SONS, Leading Dealers in Furniture. Call and see our line of Bed-room. T'arlor and Dining-Room Sets, and get our prices before buying elsewhere. 406, 4US. 410 E. Washington St., Telephone 445, Springrtield, Illinois. ORDER YOUR From the WOMANS EXCHANGE. Ladies' Fine Furs and Fur Garments. Furs of all kinds repaired. Sealskin Garments Made to Order. C. D. ROBERTS & CO lor Birlliiia!. WfiMii M Ctirislfflas Presents, Remember oxiv Fancy Work Department. Orders taken for all kinds of Fancy or Decorative Work at the Ex.hanf>e. EXCELSIOR TRUNK FACTORY 109 North 5tli Street, The best ol everythinji- in the Ittmak ti4 Is^iMii lit B^iiais Call and see the COMMON SENSE TUUNK. Uanding- closely against the wall this Trunk can be '' - • " " ^orward. KOLH & FOX, )pened without hein^- pulled forward. JOHN S. CONDELL, Jr. Dealer in -STOVES, RANGES AND FURNACES,- Kitchen Furnishings of all kinds, styles and prices. Soap Stone Gr.ddles, ^nam^ed^Griddlj^ Waffle^ons,^^^^ ^^^^^^^ ^^^.^.^^^ ^^^ 'Tne Acorn Oak the most perfect Oa nuule. Air-tight. A Perfect Keeper, ine Acoin ^^)^^^l\,^^^^^ Improvements in Base Bu ning- Stoves. Cornice, Rooting and Guttering Manutactory. ^^629 East Adams Street and 131 and 13:5 South Seventh Street^^^^ Hardwood Mantels, Grates and Tiles. 314 South Fifth Street, SPRmGFlELI), - . - ILLINOIS. MIBS M. MOBRR. MODIST^^EL Rooms ns and 34, Franklin Building-, Springtield, 111. Saratoga Potatoes, Baked Beans and Home-Made Candy at the Exchano-e. THE WOMAN'S EXCHANGE IS LOCATED AT 32^7 SOXJTS: IPIIPTS: STI^EET, - It is open Daily, except Sunday, at 7:45 A. M. to 6:30 P. M., Saturdays to 7 P. M. Orders for furnishing Refreshments for Weddings, Receji- tions and Entertainments of all kinds promi)tly attended to. Telephone 601. JAMES L. HUDSON, _., Wholesale and Retail Dealer in Wagon Material, Belting, &c. 50() South Side Square, SPKINGFIELD. - - ILLINOXB. . Send in your orders at once for the "Exchange Cook Book" Just compiled and published. S0r)f<ziir)S 0^ep 10@ Ifaqes©] fe<r)0ice I\eceipfs Many of them are new, all have been tested by good housekeepers. Only a limited number of the Books left f: JPRICE—Bouijd. in: White Oil Cloth, 75 CEl^S. ( -^^t This editioia is,sokl for the Benefit of the Woman's &chaii^,| Springfield- Ilh " " ' I Is THE Leading DRY GOODS, .A. 3^X5- MILLINERY HOUSE —OF- CENTRAL ILLINOIS. The habit of selling everything at the minimum price, and of a thoroughly reliable quality, is strictly maintained by this house. R. F. Hepnflon ^ @. LIBRARY OF CONGRESS 0 014 480 288 3 #