Tadeante a nuning Bottle. — Tocleansea water caraffe, or nuraing bottles,
cot a potato in small pieces, put in bottle with a little water and ahake.
43
IflSCELLAKEOUS.
cooling in individual molds. _
cream and sugar and a small
Tsse of flowers, ai illastrated.
Any of the blanc-manges or
jellies given in this department
may be served thoa and prove
mnch mote appetizing to the
Vncooktd Egg.—T\i\9 is
quite palatable, and verj
Btrengtb.eDing, and may be
prepared in a variety of ways. .
break an e^ into a goblet and I
beat thoroQgbly, add a tea-
spoon sugar, and after beatr
ing a moment add a teaspoon or two of brandy or port wine ; beat well and
add as much rich milk, or part cream and milk✪ Uncooked Egg, as thera
is of the mixture. ,0r omit brandy and flavor with any
kind of spice ; or milk need not be added, or the ege and
sugar may be beaten separately, wine or brandy added,
stirring In lightly the well whipped whites at the last, and
thus made it should All a goblet to overflowing. Juice oi
s lemon iu place of brandy gives Lemon Egg-nog✪ Lemon Egg-nog.
Poached Eggi.—Tbia is a very delicate way of prepar-
ing e^8, and
when served
on slices of .
toast, gar-
nished with
sprigs of crisp
parsl✪ Poached Eggsey, they make a very pret-
ty as well as appetizing dish. nacbu bo.
Home-Made Folding Bath Tub.— This bath-tub is inexpensive, convenient,
and comfortable for a little bather. The frame is made something like a cot-
bed. The legs, one inch and a half square by thirty inches long, are crossed
and pivoted in the middle on «
center bar. The side-bars, one
inch by two inches, and tharty-
Bix inches long, are securely
fastened to the top of the legs.
Smaller bars join tlie legs near
the bottom to stiffen the frame.
A piece of heavy rubber cloth,
one yard and a quarter long and
thirty inches wide, haa an inch-
wide hem on each end foracas-
ing, and is drawn up to eighteen
or nineteen inches, with heavy
braid. This makes (he ends of
,^^ the tub. Along the side-bars of
Ae frame are tacked, with braAs-headed tacks, the sides of the cloth, with
braid being securely fastened to the ends. A small plait in the cloth at each
comer, about an inch from the end, gives a fuller shape to hold the water.
^e tub, when not in use, can be folded and set away out of tight. A pil*
low put in the tub makes a comfortable and portable crib.
INDEX TO COOKERY SBCIPIS.
«76
INDEX TO COOKERY RECIPES.
It will help those who consult this book to remember that the recipes
of each department in Cookery, as well as the departments themselves are
arranged in the simple order of the alphabet, so far as has- been possible,
and that the ''running head" at the top of each page shows, in a general way,
the subject treated. The "Table of Contents'' (page 4) gives the pages of the
various departments. The following is a full alphabetical index of the recipes
and subjects treated. All recipes for Cookery appear in the main index ;
those relating to housekeeping and household matters generally will be
found under the Supplementary Index.
Page.
Acid. ^_
strawberry 189
Strawberry, royal,. . . 189
Almonds.
Candled 811
Flowers 499
Salted 309
SheUed 142
Tablets 499
To blanch 142
To buy 142
To powder 142
To select 142
Varietyof 281
Ambrosia 807
APPLES 281,688,641
And grapes 293
And quinces 298
Bakea 284
Baked, witii syrup. ..285
Blushed 285
Cakes. 288
Candied 811
Canned 102
Cheese 645
Chocolate 289
Page 593 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To Clean a Nursing Bottle. — Tocleansea water caraffe, or nuraing bottles, cot a potato in small pieces, put in bottle with a little water and ahake.
MISCELLANEOUS.
cooling in individual molds. _ cream and sugar and a small Tsse of flowers, ai illastrated. Any of the blanc-manges or jellies given in this department may be served thoa and prove mnch mote appetizing to the
Uncooked Egg.—This is quite palatable, and very strengthening, and may be prepared in a variety of ways. . break an e^ into a goblet and I beat thoroughly, add a teaspoon sugar, and after beatr
ing a moment add a teaspoon or two of brandy or port wine ; beat well and add as much rich milk, or part cream and milk, as thera is of the mixture. ,0r omit brandy and flavor with any kind of spice ; or milk need not be added, or the ege and sugar may be beaten separately, wine or brandy added, stirring In lightly the well whipped whites at the last, and thus made it should All a goblet to overflowing. Juice oi s lemon iu place of brandy gives Lemon Egg-nog.
Poached Eggi.—Tbia is a very delicate way of preparing e^8, and when served on slices of . toast, garnished with sprigs of crisp parsley, they make a very pretty as well as appetizing dish.
Home-Made Folding Bath Tub.— This bath-tub is inexpensive, convenient, and comfortable for a little bather. The frame is made something like a cotbed. The legs, one inch and a half square by thirty inches long, are crossed and pivoted in the middle on « center bar. The side-bars, one inch by two inches, and tharty- Bix inches long, are securely fastened to the top of the legs. Smaller bars join tlie legs near the bottom to stiffen the frame. A piece of heavy rubber cloth, one yard and a quarter long and thirty inches wide, haa an inchwide hem on each end foracasing, and is drawn up to eighteen or nineteen inches, with heavy braid. This makes (he ends of ,^^ the tub. Along the side-bars of
Ae frame are tacked, with braAs-headed tacks, the sides of the cloth, with braid being securely fastened to the ends. A small plait in the cloth at each comer, about an inch from the end, gives a fuller shape to hold the water. ^e tub, when not in use, can be folded and set away out of tight. A pil* low put in the tub makes a comfortable and portable crib.
«76
It will help those who consult this book to remember that the recipes of each department in Cookery, as well as the departments themselves are arranged in the simple order of the alphabet, so far as has- been possible, and that the ''running head" at the top of each page shows, in a general way, the subject treated. The "Table of Contents'' (page 4) gives the pages of the various departments. The following is a full alphabetical index of the recipes and subjects treated. All recipes for Cookery appear in the main index ; those relating to housekeeping and household matters generally will be found under the Supplementary Index.
Page.
Acid. ^_
strawberry 189
Strawberry, royal,. . . 189
Almonds.
Candled 811
Flowers 499
Salted 309
SheUed 142
Tablets 499
To blanch 142
To buy 142
To powder 142
To select 142
Varietyof 281
Ambrosia 807
APPLES 281,688,641
And grapes 293
And quinces 298
Bakea 284
Baked, witii syrup. ..285
Blushed 285
Cakes. 288
Candied 811
Canned 102
Cheese 645
Chocolate 289
Records on this page
Uncooked EggLemon Egg-nogPoached Eggs