GOOSEBERRY JAM.

Three-quarters of a pound of sugar to every
pound of fruit. Put the fruit on by itself in a porce-
lain-lined or granite-ware saucepan, mash and stir
well to keep from burning, and boil one hour. Then
add the sugar and boil one hour more.

GRAPE JAM

Press with the fingers the pulp from grapes
Muscat or Concord grapes make the best jam seed
and measure them, allowing a cup of sugar to each
cup of fruit. Put the skins on and cook until tender,
when almost done add the pulp, and when all is ten-
der add the sugar and boil until thick.

PINEAPPLE JAM.

Pare the fruit and carefully take out the eyes,
then grate it on a coarse grater, rejecting the cores,
weigh it, and to each pound of fruit take a pound of
sugar. Sprinkle it over the grated pines, let it stand
over night. In the morning, boil for ten or fifteen
minutes over a quick fire. Put in tumblers and when
cold cover.

RASPBERRY OR STRAWBERRY JAM.

Allow three-quarters of a pound of sugar to a
pound of fruit. Put the fruit in a preserving kettle
over the fire and boil fifteen minutes, mashing a little
to prevent sticking to the kettle. Then add the sugar
and boil ten minutes, skimming carefully ; turn into
glasses and seal when cold.

ORANGE MARMALADE.

Select smooth, thin-skinned, juicy oranges. Take
twenty-one, and five lemons. Cut the rind very thin
from a third of the fruit, and boil it in two quarts of
water until it can be pierced easily with a broom
straw. Drain from the water and cut in fine strips
with scissors, add this to the pulp of the oranges and
lemons after removing all the white bitter skin and
pips from the fruit. Weigh and allow a pound of
sugar to a pound of fruit, put in a porcelain-lined or
granite-ware kettle and cook until clear. Put in
glasses and when cold cover with brandied paper
and seal.

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RED CURRANT SYRUP.

The currants must be fresh and perfectly ripe and
picked in dry weather. Wash and put them in either
a porcelain-lined or a granite- ware kettle, stir until
they are tender, as for currant jelly, then remove from
the fire and wring them as dry as possible in a cheese
cloth. Measure the juice and return it to the fire, let
it cook fifteen minutes, then add a pound of granu-
lated sugar to each quart of juice, boil gently fifteen
minutes, skimming as long as the scum rises. Bottle
and cork well and keep in a dark place. Raspberry
and strawberry syrup are made in the same way,
only mashing and straining the fruit and measuring
the juice before cooking.

BLACK CURRANT SYRUP.

Pick from the stems and mash them, a few at a
time, in a bowl or granite saucepan with a potato
masher, then put them in a stone jar and let then?
stand for two days, stirring well each day. Wrinjy
them through a cheese cloth, and if wanted sweet
cook with sugar as red currant syrup. The juice can
be bottled without sugar or cooking, and will keep
for years. It is used for sauces or fruit soups, etc.

CRANBERRY JAM.

Put five quarts of cranberries in a preserving
kettle with two quarts of water and boil gently until
the fruit is tender, then add three pounds and three-
quarters of granulated sugar, boil until the fruit is
clear, skimming carefully. Put in glasses and -when
cold seal. It keeps well.

GOOSEBERRY JELLY.

Use the large English gooseberries and follow
directions for currant jelly.

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COCOANUT CAKES

One pound of granulated sugar, half a pound of
grated cocoanut, half a cup of water and a salt-
spoonful of cream of tartar. Boil the sugar and
water together until, when dropped in cold water, it
can be rolled between the fingers into a ball. Re-
move from the fire, stir with a wooden spoon until it
becomes white and thick like cream, add the cocoa-
nut, Stir well and drop with the spoon on paraffine
paper or a tin baking sheet, and form into thin
round cakes. Set away to dry.

HOARHOUND CANDY.

Put a tablespoonful of dried hoarhound leaves in
a cup and pour over them half a cupful of boiling
water, cover and let it steep until cold, strain and
pour it over a pound of granulated sugar and a
tablespoonful of vinegar. Boil without stirring, and
if any scum rises to the top remove it. Test the
candy in cold water, when brittle remove from the
fire and pour into a buttered pan. Mark into
squares before it is cold, or break into irregular
pieces.

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CINNAMON CAKE.

One cup of granulated sugar, butter the size of
an egg, one egg, one cup of milk, two cups of flour,
one teaspoonful of cream of tartar, half a teaspoon-
ful of soda. Mix in the usual way, but sifting the sod a
and cream of tartar with the flour. Put in a shallow
pan, sprinkle with sugar and cinnamon, and bake
about fifteen minutes in a moderate oven.

CREAM PUFFS.

One pint of water, half a pound of butter, three-
quarters of a pound of flour, and ten eggs. Boil the
water and butter together, and while boiling stir in
the flour. Let it boil five minutes, then stir in the
eggs one at a time without beating. Drop into a
pan by spoonfuls not close together and bake in a
quick oven fifteen minutes. When cold cut them open
and fill with the cream.

FILLING. One quart of milk, two cups of sugar,
one cup of flour and four eggs. Boil the milk, beat
eggs, sugar and flour together and stir into the milk,
stir constantly until thick about five minutes and
flavor to taste.

LADY CAKE.

Half a cup of butter, one cup of granulated sugar,
half a cup of milk, two cups of flour, two teaspoon-
fuls of baking powder, the whites of four eggs, and a
teaspoonful’of almond extract. Beat the butter and
sugar to a cream, stir the milk into one cup of the
flour and add to the butter and sugar, then the
whites of eggs beaten to a stiff froth. Sift the baking
powder and remaining cup of flour together, add to
the other ingredients with the teaspoonful of almond
extract. If baked in a loaf it will require three-quar-
ters of an hour or more.

HONEY CAKE (a Norwegian Recipe).
Two pounds of strained honey, three-quarters of
a pound of light brown sugar, three-quarters of an
ounce of bicarbonate of potash, pounded very fine
and dissolved in a little water, one cup of cream, half
a cup of melted butter, ginger, cloves and pepper to
taste, stir this all well together, add to it as much
flour as will make it like a thick mush, set it away un-
til the next day, then turn it into a well-greased cake
mould and bake about three-quarters of an hour.

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CREAM OF CELERY.

Take of the coarser parts of celery as much as
will make two heads, w r ash and cut in pieces, put in
a saucepan with half an onion cut in slices and cover
with boiling water. Cook until tender and press
through a sieve with the water in which it was
boiled. Make a roux of butter and flour as in other
cream soups, add the pure”e to it and as much boiling
milk as will make it the proper consistency. Season
with salt and pepper, and finish with a beaten egg
yolk and two tablespoonfuls of cream, adding this
after the soup has been removed from the fire.

CREAM OF CHESTNUTS.

Shell and blanch a pint of large French chestnuts.
Put them in a saucepan and almost cover them with
boiling water, cook until tender. Before they are
quite done add a little salt. When done remove from
the fire, rub through a puree sieve with the water
they were boiled in. Melt a generous heaping table-
spoonful of butter with an even tablespoonful of
flour and add to it by degrees a pint of boiling milk,
let it cook until thick, then stir in the chestnut puree
and salt and pepper to taste. Let it come to a boil
and serve.

CREAM OF CUCUMBERS.

Peel and cut into slices four cucumbers and one
small white onion, put in a saucepan with enough
boiling water to cover them, cook until tender, press
through a fine sieve and pour into a saucepan, stand
where it will keep hot without cooking. Have a
cream sauce ready, made by melting two heaping
tablespoonfuls of butter in a saucepan with two
tablespoonfuls of flour, let them cook together until
the mixture no longer adheres to the pan, then add
gradually a quart of milk, an even teaspoonful of
white pepper, a heaping teaspoonful of salt, let it boil
for a few minutes until thick and pour into the
cucumber puree, add two tablespoonfuls of rich
cream, let it come to the boiling point, and serve at
once. This is a very delicate soup, and cooking or
standing on the stove after it is done will spoil it.
Groult’s potato flour is nicer for thickening cream
soups than the common flour, but, if used, only half
the quantity called for in the recipes is needed.

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PLAIN OMELET.

Beat six eggs, the yolks to a cream, the whites
to a stiff froth, add three tablespoonfuls of warm
milk to the yolks and then beat into the whites of
eggs. Put a small tablespoonful of butter in a
spider, when it is hot turn the eggs into it, stirring
gently all the time until the eggs are well set ; let it
brown, fold and turn out on a hot platter.

OMELET WITH CHEESE.

Follow the recipe for plain omelet; while it is
cooking stir in three tablespoonfuls of grated Parme-
san cheese and finish as above.

OMELET WITH MUSHROOMS.

Make an omelet as in preceding recipe. Have a
quarter of a pound of fresh mushrooms chopped fine
and cooked until tender in a little butter and their
own juice, seasoned with salt and pepper, and add
hot to the omelet just before folding it.

OMELET WITH TOMATOES.

A cup of tomatoes, the water drained from them,
cooked and seasoned with pepper and salt, a tea-
spoonful of onion juice, and one of green pepper
chopped very fine ; have it hot and add to the omelet
just b^ore folding it.

POACHED EGGS WITH TOMATO CATSUP.

Poach some eggs in boiling water, trim nicely
and place each egg on a round of toast buttered and
moistened with a little hot milk. Have ready a
white sauce, pour it over them and put on the top of
each egg a teaspoonful of tomato catsup; garnish
with parsley and serve.

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LITTLE PLUM CAKES.

Two pounds flour, half pound sugar, four eggs, half pound
butter, six spoonfuls of cream, and half pound currants. Mix
the butter and sugar to a cream, first washing the butter in rose-
water ; add the eggs well beaten, then the cream a little warm,
then the flour and currants, the latter well washed and dried ;
mix well, and make into small cakes, or bake in very small
oimd tin pans in a tolerably hot oven. Frost .them, and put a
sugar ornament on each one.

CITRON CAKE.

Twelve eggs, one pound sugar, one pound butter, the rind and
juice of a lemon, one pound flour, a grated nutmeg. Cut two
pounds citron into small, thin pieces, rub them in flour, and, just
before baking, add the citron to the cake-batter.; divide in two
parts, and bake in a rather quick oven in well-buttered moulds.

COCOANUT PUFFS.

The whites of three eggs beaten very light, a teacupful of fine
white sugar, a tablespoonful of corn-flour. When these ingre-
dients are mixed, put the mixture into a custard saucepan or a
jug, set in a pan of boiling water, and stir constantly for twenty
minutes ; then take it off the stove and add one-quarter pound
grated cocoanut. When well mixed, drop in teaspoonfuls on
buttered paper. Bake in a very slow oven, as they must not
brown at all.

SUGAR PUFFS.

Take the whites of four eggs and beat them to a strong froth,
a id add as much very fine rolled and sifted sugar as will make
it into a stiff paste; add a few caraway seeds, a little rosewateror
lemon essence to flavor the mixture. Beat it well for one hour,
and then sift sugar on a sheet of white paper, and drop the mix-
ture on it the size of a sixpence. Bake them carefully in a slow
oven, and they will be very white.

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Good to know, bookmark and keep this.

Four teaspoonfuls of liquid equal to one tablespoonful

Four tablespoonfuls of liquid equal to ……. one-half gill, one-quarter cupful

One tablespoonful of liquid equal to one wineglassful

One tablespoonful of liquid equal to ……………… one-half ounce

One pint of liquid equal to one pound

Two gills of liquid equal to one-half pint, one cupful

One kitchen cupful of liquid equal to ……………………… one-half pint

One heaping quart of sifted flour equal to …… ….. one pound

Four cupfuls of flour equal to one quart or one pound

One rounded tablespoonful of flour equal to ………………. one-half ounce

Three cupfuls of cornmeal equal to ……………………….. one pound

One cupful of butter equal to one -half pound

One pint of butter equal to ……. one pound

One tablespoonful of butter equal to ….. …….. one ounce

Butter the size of an egg equal to ….. ………………. two ounces

Butter the size of a walnut equal to …………………………. one ounce

One solid pint of chopped meat equal to …………… ……. one pound

Ten eggs equal to ………. ……………….. one pound

A dash of pepper equal to ….. ….. one-eighth teaspoonful or three shakes

Two cupfuls of granulated sugar equal to ……………………… one pound

One pint of granulated sugar equal to ………………………… one pound

Two and a half cupfuls of powdered sugar equal to ……………….. one pound

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PIMIENTO TIMBALES Boil six large, sweet red peppers until tender (if
out of season, the canned Pimiento Morrones can be substituted). Remove skin and
seeds and rub to a pulp. Grate six ears of corn ; add this to the pepper pulp, also two
tablespoonfuls of thick cream (or cream sauce), half a tablespoonful tomato sauce, salt
and cayenne pepper to taste, and the yolks of three eggs. Mix thoroughly, fold in the
beaten whites of the eggs, and pour into buttered timbale cups, stand in a baking-pan,
half filled with hot water, and bake for twenty minutes. Serve with cream sauce.

AJIACO ( Peruvian Peppers ) Take eight sweet red peppers, split them, re-
move the seeds, and soak overnight in a pint of water. The next morning rub the
peppers through a sieve, softening the pulp with a cupful of the water in which they
have soaked. Boil four good-sized potatoes in their skins, and peel them. Chop half
of a white Spanish onion, and fry until transparent ; add the strained peppers and the
potatoes, which have been cut in quarters, and salt. Have ready two slices of stale
bread, which have been soaked in water and squeezed dry ; add this to the mixture,
together with one tablespoonful of olive oil, some slices of New York cheese, cut small,
and six hard-boiled eggs, cut in quarters. Bring all to a boil, and serve.