Candies*

CHOCOLATE CARAMELS.
Six pounds of light brown sugar, one pound of
butter, one pound of chocolate, one pint of cream,
one pint of milk, paraffine as large as a walnut, one
teaspoonful of cream of tartar. Flavor with vanilla.
Put all the ingredients together and boil until it is
brittle in water ; flavor and pour into buttered tins
and mark in squares before it is quite cold.

CHOCOLATE CARAMELS. No. 2.

One pint of fresh milk, three ounces of chocolate,
grated, two pounds of granulated sugar, half a tea-
spoonful of cream of tartar. Stir until melted, then
add half a pint of cream, cook until the mixture is
brittle in ice water, then turn into a pan well greased
and mark in squares when almost cold.

CHOCOLATE CARAMELS. No. 3.

A quarter of a pound of chocolate, grated, one
large cup of granulated sugar, one cup of milk and a
heaping tablespoonful of butter, a quarter of a tea-
spoonful of cream of tartar. Boil all together, stir-
ring all the time, until the syrup hardens in cold
water, and just before taking from the fire add a tea-
spoonful of vanilla. Beat the syrup as soon as re-
moved from the fire, and keep it up until it is too stiff
to beat any longer if it is beaten a minute and a
half it will do well. Turn out of the saucepan into a
greased pan and before it is quite cold cut in squares.

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WALNUT WAFERS:

Beat two eggs very light and add to them half a
pound of brown sugar; beat again and stir in half a
cup of flour with a quarter of a teaspoonfulof baking
powder, a third of a teaspoonful of salt and half a
cup of walnut meats slightly chopped. Drop in small
spoonfuls on buttered tins, not too close together,
and bake brown. The dough should not be too thin ;
try one or two and if too thin add a very little more
flour.

JODE CAKES (a Norwegian Recipe)

Three egg yolks, a pint and a half of cream, three-
quarters of a pound of butter, an even teajspoonful of
soda, one pound and a half o^ sugar and flour enough
to roll. Roll very thin and cut in small cakes ; put
half a blanched almond in the middle of each. Bake
in a slow oven.

FROSTING

Three-quarters of a cup of powdered sugar to the
white of one egg, flavoring to taste. Beat the white
of egg to a stiff froth and turn all the sugar into it ;
see that the sugar is free from lumps, beat hard and
flavor according to the cake.

BOILED ICING.

One cup of granulated sugar, five tablespoonfuls
of Doiling water, the white of one egg beaten to a
stiff froth. Put the sugar and water over the fire and
boil until it threads from the spoon ; then turn it into
the beaten egg, beat briskly for a few minutes, flavor
with vanilla, lemon or almond, according to the cake.
While the cake is still warm, sprinkle with flour and
spread the icing on with a broad knife.

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EGG BORDER WITH RICE AND CURRY SAUCE.

Stir four eggs together, add three-quarters of a
cup of rich milk, a few drops of onion juice, and salt
and pepper to taste; beat a little. Have a border
mould well buttered and sprinkled with finely minced
parsley, pour the mixture into it, set in a pan of
boiling water in the oven, cover and let it cook until
firm from five to ten minutes. Have ready some
rice boiled twenty minutes in plenty of salted water
and well drained, and a cream sauce into which a
slightly heaping teaspoonful of curry powder has
been stirred. Turn the egg border out on a hot
platter, fill the center with rice, pour some of the
sauce over it, and the rest around the border. Gar-
nish with parsley and serve at once.

RICE BORDER WITH VEGETABLES / BOILED EGGS IN CREAM SAUCE.

. Three-quarters of a cup of Carolina rice, picked
over carefully and washed. Boil fifteen minutes in
salted water. Drain off the water and have one pint
and a half of boiling milk in a double boiler, stir the
rice into this and cook until all the milk is absorbed,
then add a tablespoonful of butter. Butter a border
mould well, turn the rice into it, pressing it down so
that the form will be perfect, put in the plate heater
for five minutes, turn out on a platter and serve with
vegetables or hard boiled eggs in a cream sauce.

A BORDER TIMBALE OF MOCK CHICKEN.

Take three-quarters of a cup of rich milk, put
half of it into a saucepan with an ounce and a half
of butter, let it come to a boil, and then stir into it
an ounce and a half of dried and sifted bread crumbs
and a good half tablespoonful of flour. Stir con-
stantly until it no longer sticks to the pan, remove
from the fire and let it cool. When cold add two
heaping tablespoonfuls of finely chopped walnuts,
one tablespoonful of lemon juice, one teaspoonful of
onion juice, one even teaspoonful of sugar, a salt-
spoonful of mace, two eggs unbeaten one at a time
and the rest of the milk, salt and pepper to taste.
Beat hard. Butter well a border mould, and sprinkle
with fine bread crumbs, turn the timbale mixture
into it, set the mould in a pan of boiling water, cover
to keep from browning, and bake from ten to fifteen
minutes.

SAUCE. Put in a spider a good heaping table-
spoonful of butter, let it brown, add a thick slice of
onion cut in small pieces and a heaping tablespoon-
ful of flour, stir constantly until it is a very dark
rich brown, being careful not to let it burn, then add
a quarter of a pound of fresh mushrooms, skinned
and stemmed and cut into dice, let them cook a few
minutes, then add a stock made from their stems and
skins. Have a celery root that has been pared and
cut into dice and cooked until tender in very little
water with a bay leaf and two cloves, remove the
cloves and bay leaf and turn the rest into the sauce,
season with pepper and salt. Turn the timbale out
on a platter, fill the center with the sauce, garnish
and serve. A few truffles are a great addition. The
timbale may also be served with an olive sauce.

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MOCK CLAM SOUP.

Soak a pint of marrowfat beans over night in
water enough to cover them. In the morning drain,
and put them on the fire with a small onion and a
gallon of cold water, boil until tender and strain.
Add to the stock a little summer savory, two ounces
of butter and a cup of cream or rich milk, season
with salt and pepper. When the soup comes to a
boil, cut two slices of toast into dice, and four hard-
boiled eggs in slices, put in the tureen and pour the
soup over them and serve.

CORN AND TOMATO SOUP.

Grate the corn from six ears of sweet corn. Put
the cobs into a quart and a pint of water and cook
until all the sweetness is extracted about half an
hour. Remove the cobs and add a pint of tomatoes
after they are skinned and sliced, a small onion cut
in slices, a French carrot cut in dice, a quarter of a
green pepper chopped fine, and the grated corn. Let
it cook slowly until all are tender. Stir in two good
tablespoonfuls of butter, salt and pepper to taste,
pour into the tureen and serve.

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CREAM OF MUSHROOMS.

Wash one pound of mushrooms, skin and stem
them. Put the skins and stems in a saucepan with a
cup of boiling water and boil ten minutes, strain and
add to this water the mushroom flaps chopped very
fine, and cook until tender, then press through a fine
sieve. Melt two large heaping tablespoonfuls of
butter in a saucepan, and stir into it two heaping
tablespoonfuls of flour, and when smooth add a
quart of rich milk, a whole clove of garlic, salt and
pepper to taste. When it boils and thickens add the
mushroom stock, let it boil up once, remove the clove
of garlic, turn the soup into the tureen and serve.

CREAM OF GREEN PEAS.

Put a quart of green peas into a saucepan with
a slice of white onion, cover with boiling water and
cook until tender. Remove from the fire and press
through a puree sieve with the water in which they
#NAME? the stove, let it come to a boil, add a pint of rich
milk, salt and white pepper to taste, a dash of cay-
enne, and a large, generous tablespoonful of butter
rubbed into an even tablespoonful of flour, adding a
little of the liquid before stirring into the soup. Let
it come to a boil, and add two tablespoonfuls of
whipped cream just as it is poured into the tureen.

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EGG TIMBALES.

For six persons use half a dozen eggs, three gills
of milk, one teaspoonful of salt, one-eighth of a tea-
spoonful of pepper, one teaspoonful of chopped pars-
ley, and one-fourth of a teaspoonful of onion juice, if
liked. Break the eggs into a bowl and beat well with
a fork, then add the seasoning and beat for a minute
longer ; now add the milk and stir well ; butter well
medium sized timbale moulds, one for each person,
pour the mixture into them; put the moulds in a
deep pan and pour in enough hot water to come
almost to the top of the moulds. Place in a moder-
ate oven and cook until firm in the center for about
twenty minutes then turn out on a warm dish and
pour cream or tomato sauce around them.

EGGS STUFFED WITH MUSHROOMS.

Boil half a dozen eggs hard; when done pour
cold water over them, shell and cut in half length-
wise ; take out the yolks, mash them and add three
ounces of fresh mushrooms that have been chopped
very fine and cooked tender in a teaspoonful of
butter; season with salt and pepper to taste and
stir in a dessertspoonful of cream, mix thoroughly.
Fill the whites with this mixture, rounding the top
to the shape and size of a whole yolk ; sift some fine
bread crumbs over the top and tiny bits of butter,
brown a moment in the oven. Arrange on a dish and
pour a white sauce around them in which an ounce
of chopped and cooked mushrooms has been stirred,
garnish with parsley and serve.

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ENGLISH MUFFINS.

Half a pint of hot milk, half a pint of hot water,
half a yeast cake, an even teaspoonful of salt and
one of sugar, and about a pound and a half of white
flour. Dissolve the yeast cake in a little tepid water
and add to the batter when lukewarm. The milk
and water mixed must be stirred into the flour while
hot. Beat the batter very hard, ten or fifteen min-
utes; it should be a soft dough. Set to rise over
night. Flour the board well, drop the dough in large
spoonfuls in the flour, flatten with the hands and
form into shape. Let them rise on the board in a
warm place, and when light bake on a griddle,
heated only half as hot as for griddle cakes. Flour
the muffins and bake slowly on one side six minutes,
then turn and bake the same on the other side. They
are very nice split and toasted and buttered immedi-
ately and put together again.

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MOCK VENISON.

Bone and skin a loin of mutton ; stew the bones with two an-
chovies, one or two onions, a bunch of sweet herbs, some white
pepper, mace, a crust of bread, and a carrot ; strain it off and
put in a stewpan, with the fat side of the mutton downward ;
then add half a pint of port wine, and let it stew till tender ;
brown it in the dripping-pan, and serve it in the sauce.

APPLE CUSTARD.

Peel and core eight large juicy apples, and boil them till
tender, in clear water. Take them out and pulp them smooth
through a sieve; add one-quarter pound sifted sugar and the
grated rind of two lemons. Put the mixture into a deep dish,
about half filling it ; beat the yolks of four eggs light, and add
half a teacupful of white sugar, and stir into a quart of sweet
milk ; stir this over the fire until it is quite thick, and let it
cool ; when cold, pour it over the apples. Whip the whites of
the eggs to a stiff froth and pour over the top.

TO MASK TURNIPS.

After having been boiled very tender, and the water pressed
thoroughly from them, put them into a saucepan, and stir con-
stantly for some minutes over a gentle fire ; add a little cream,
salt, fresh butter, and pepper ; continue to simmer and stir them
for fir” xninutes locker, and then serve them.

POTATO ROLLS.

When mashed potato is left from the table, add one or two
eggs, according to quantity, a little salt, pepper, butter and flour.
Mix into small balls, and bake three-quarters of an hour on a
buttered pan. These rolls make a cheap but nice breakfast
relish.

CHRISTMAS CAKE.

One pound flour, one-half pound almonds, one pound sugar,
three-quarters pound butter, six eggs, two teaspoon fuls of cream-
tartar, one teaspoonful of soda, and half teacup of milk. Beat
the butter and sugar to a cream, add eggs and milk, in which
dissolve the soda, put the cream of tartar in flour, beat this all
well, and then stir in the blanched almonds]; line a cake-tin
with well-buttered paper. Bake in a steady but not too hot
oven.

BIRTHDAY CAKE.

Half pound butter, half pound sifted sugar, four eggs, one
pound flour, half pound dried currants, half pound raisins, two
ounces candied orange-peel or citron, twelve almonds, a tea-
spoonful of baking-powder, and a teaspoonful of mixed spice.
Beat the butter and sugar to a cream, add the eggs well beaten,
the flour, and the fruit picked and floured. When all are well
mixed, stir in the baking-powder last. The almonds must be
blanched and chopped, and the orange-peel or citron shredded
fine. Mix very thoroughly ; pour into a well-buttered tin lined
with buttered paper, and bake four hours in a moderate oven.
The cake may be iced, if desired.

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VEAL BROTH.

Stew a knuckle of veal of four or five pounds in three quarts
of water, with two blades of mace, an onion, a head of celery,
and a little parsley, pepper and salt; let the wholo simmer
very gently until the liquor is reduced to two quarts ; then take
out the meat, when the mucilaginous parts are done, and serve
up with parsley and butter. Add to the broth either two
ounces rice, separately boiled, or of vermaceli ; put in only long
enough to be stewed tender. Dish the knuckle separately, and
serve it with parsley and butter.

TO PRESERVE BUTTER.

Melt it in an earthen vessel, surrounded with warm water ;
skim the butter until clear, and pour the pure portion off into
pots, which should be filled to the top and closely covered. A
little salt may be added before pouring, and should be stirred
in, afterwards allowing the butter to clear. Or, mix two ounces
of salt with one ounce each of saltpetre and white sugar ; add
one ounce of this mixture, in fine powder, to each pound of
butter, working it well in. The butter must not be used for a
month, and the pots containing it must be filled to the brim.

NORWICH BISCUITS.

Take six pounds of flour, eight or ten ounces of butter, and
one quart of milk. A little sugar may be added, but it is not
usually employed. Warm half of the milk to a blood heat, then
add yeast enough to make it slightly bitter, rub into this about one
pound of the flour, and put it in a warm place. It will soon rise,
and after a little time fall again. Now rub the butter into the
flour with the remaining portion of the milk warmed as before.
Add it all to the sponge, and set it in a warm place to rise a
second time. Separate portions of this dough, which should
be rather stiff, making eighteen or twenty pieces from a pound
of dough ; mould them into a round ball under your hands,
place them on slightly-buttered tins, from two to three inches
asunder, flatten them a little, and stamp them with a docker.
Prove them, and bake in rather a cool oven, so as to admit of
their being baked through, that they may eat short and crisp ;
if they should not be sufficiently dried when taken out, finish
them in the stove. At Norwich they are baked on the bottom
of the oven. These biscuits are commonly called in London
milk biscuits, and are recommended as children’s food, being
supposed to be made without butter. Also they go by different
names in some parts of the country, as fingers, half-moons, fancy
biscuits, and tea biscuits, and are made of various forms.

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