1

LIBRARY OF CONGRESS.

5|sp.,....Lniap5i-tgl^i :^n.

Shelf ....HZ..8

UNITED STATES OF AMERICA.

 s

FARINACEOUS GOODS ARE UNEXCELLED.

%
00 fl i-1

.2 s '^ U«I o

^^ /4
a
o
U2
O
.^

lyv'iijjS^-ijiifii:
^•'^:-i'm
53 i^ ^ -«!
 CO

O Dss &ii(l !wo \ \m

WINSLOW, RAND & WATSON,
Importers and Jobbers of

af^d F^oa<^h0P^ of Coffee,

197 AND 199 STATE ST., BOSTON.

-(:OUR SPECIALTIES ARE:)-

C PURITY JAVA,
^ - PURITY JAVA and MOCHA,
HIGH LIFE JAVA and MOCHA
We sincerely believe that the quality of these Coffees is far
superior to any ever offered for sale in Windham County. Their
absolute purity and delicacy of flavor, have won for them a na-
tional reputation; their drinking qualities are extra fine; they
draw heavy and still retain their hifrh flavor in the cup. which is
peculiar to these brands alone. High Life Mocha and Java is
sold only in one and two pound air tight cans, und every label
bears our signature.

FOR SALE BY

W. H. Mansfield
And other leading grocers in Connecticut.
& Co.,
Important to the Public !

* V '. ^ o *

KENNEDY'S THIN WATERS

Are the original and only genuine Thin Water Wafer
on the market. Packed attractively in one and two pound
boxes. Always ask for Kennedy's.
MANUFACTURERS OF.

ALL KINDS OF FANCY BISCUITS !

Zej3liyrs,Champions, Graham Wafers, Oatmeal Wafers,

Butter Wafers, Jockey Clubs, Cream Wafers, Saltines, Cam-
bridge Salts, Alberts, Oswegos, and a line of Sweet Biscuits
too large to enumerate.
Orange, Vanilla, Strawberry, Lemon, and Ginger
WAFERS packed in handsome one pound cans.
The Best Goods in the World.

R A. KENNEDY CO.,
Cambridgeport, Chicago, New York, Washington,
Philadelphia, St. Paul, Minneapolis.

All the above named Biscuits sold by

W. H. MANSFIELD & CO., Putnam

 ; ;

THE
MANSFIELD
iMmm
A Careful Compilation of Tried and True Recipes.

Copyiight, 1890, by W. H. Mansfield & Co.

PUBLISHED BY

W, H, MANSFIELD & CO,

^^'?'
THE GROCERS,
(]or. Main and Pomfret Sts.. Putnam. 'Conn

"We may live without poetry, music and art;

We may live without conscience, and live without heart
We may live without friends we may live without books
;

But civilized man cannot live without cooks."

PUTNAM, CO
THE PATRIOT PR"!

1890
 y

VICTOR FLOUR
Is the Best !

And will continue to be the Best.

Victor will be the best under all circumstances.

Some other brands of flour may sometimes

make as good bread, but for reliability and uniform-
itythe Victor will be the victor, as it has been the
victor for the past 14 years.

Always trouble in the family without good

bread in the house.

Its enormous sales are due to the fact that the

best cooks always use the Victor.

Don't spend your time, money, patience and

material in trying to match the Victor with other
so called "best brands."

W. H. MANSFIELD & CO.

Putnam, Conn.,

Mill Agents for Windham County.

 :

SOUPS.
All meats and boues for soup should be boiled a long time,
and then set aside until the next day, in order that the fat may
be removed. Then add the vegetables, rice or herbs from an
hour to an hour and a half. A slight addition of Tournade's
Kitchen Bouquet adds greatly to the flavor and color, for
many of the following recipes.
TO PKEPARE SOUP STOCK
Five pounds from a leg of beef, three pounds from a shoul-
der of lamb, three pounds from a leg of veal. Boil gently
five hours, putting in one onion and one stalk of celery. Boil
another hour and then strain, adding ?alt and pepper. This
is ready for clear soup or for the foundation of other soups.

CREAM OF BARLEY SOUP.

One teacup of pearl barley well washed, three pints of chick-
en or veal clear stock, one onion. Cook slowly together for
four or five hours ;add one and a half pints of boiling milk,
two tablespoonfuls of buttei% and three well beaten fj^gs,
salt arid pepj)er to taste. Let it stay on the stove for a few
minutes after the milk, eggs and butter are added, but do
not let it boil.
TOMATO SOUP.
One quart of soup stock, one can of Old Reliable tomatoes,
or one quart stewed tomatoes, four dessert spoons of sugar,
salt to taste, a little grated nutmeg, four large tablespoonfuls

rubbed smooth
of flour, three large tablespoonfuls of butter,
and stirred in to thicken. Strain on to cubes of fried bread
or browned bread, a little pepper.
BOUILLON
Six pounds beef and bone, soup bones, for ten persons
cut up the meat and break the bones, add two quarts of cold
water and let it simmer slowly until all the strength is ex-
hausted from the meat it will take about four hours. Straie
;

through a fine sieve, removing every particle of fat, and if

there is more than ten cupfuls reduce, it by boiling to that
quantity season with salt and pepper only. It is served in
;

bouillon cups at luncheon and evening comiDanies.

Use Victor Flour and be Happy

 ;;

6
SOUP A L'OIGNON.
Slice fine four large white onions, put into a stewpan with
four ounces of butter, and fry slowly until softened and
stir
slightly browned; besprinkle with two ounces of sifted flour,
dilute with two quarts of beef broth and a quart of water,
atid salt and pepper and boil ten minutes. INJeanwhile cut
in thin slices, and dry in the oven about four ounces of bread
have a well-buttered soup tureen bestrewn with grated Par-
mesan cheese, put in a layer of bread, sprinkle grated cheese
over, add two more layers of each, finishing with the cheese
pour the boiling soup over, cover for a few minutes to give
time for the cheese to melt and the bread to soak, and serve.
The cnions may also be strained without imparing the flavor
and richness of the soup, and before serving add a teaspoonf ul
of Tournade's Kitchen Bouquet.
TOMATO SOUP.
Three pints of tomatoes, stewed and strained, a little su-
gar, one onion, two quarts of beef stock, salt and pepper.
CROUTSONS.
Slice yeastbread and spread with butter on both sides.
Cut in small squares and brown in the oven very quickly.
To be served with soujd.
MOCK BISQUE SoUP.
A can of Old Reliable tomatoes, three pints of milk, one
large tablespoon of flour, butter the size of an egg, pepper
and salt to taste, a scant teaspoon of soda. Put the toma-
to on to stew, and the milk in a double boiler to boil, reserv-
ing half a cupful to mix with flour. Mix the flour smoothly
with the cold milk, stir into the boiling milk, and cool ten
minutes. To the tomato add the soda; stir well and strain.
Add butter, salt and pepper to the milk, and then to the to-
matoes.
CREAM OF CELERY SOUP.
One quart two tablespoonfuls of fljur, two of
of milk,
butter, two heads and a little mace. Boil celery in
of celery,
a pint of water for an hour boil mace and milk together.
;

Mix flour with two tablespoonfuls of cold milk and add to

boiling milk. Cook ten minutes. Mash celejy in the water
Old Reliable Tomatoes are the BEST
 7
in which it has been cooked and stir into boiling milk. Add
butter, and season with salt and pepper. Strain and serve
immediately. It is much improved by adding a half cup of
whipped cream.
FISH CHOWDER NO. 1.

Take three pounds cod or haddock, corned

of fish, either
fish I prefer, five potatoes and tw'o onions. Put them on and
boil one hour in a pint and a half of water. Cut your fish in
small pieces, then put together aud cook until done. Add
three crackers and cook fifteen minutes, lastly one quart of
milk heated to boiling point, a half cup of powdered crackers
in milk, one-fourth jjound of pork or butter, pepper to taste.
FISH CHOWDER NO. 2.

For a fish of four pounds, take ten potatoes, one pint of

milk, three pints of water and about four slices cf pork. Cut
the pork in small pieces and try out all the fat, using only
the fat in the chowder, or use butter if you wish. Slice the
potaioes and j^ut on in the water, when they begin to grow
soft, put ill the fish (cut up in pieces) and cook for twenty

minutes. Just before taking from the stove add the milk,
and salt and pepper to taste.
CLAM STEW^
Put two quarts of milk on to scald and have heating at
the same time one quart of clams. Add about one half
pound of butter and season to taste with salt and pepper.
Do not cook any after putting in the clams.
TURKEY SOUP.
Take the remnants of a turkey (say left from dinner),
add to them two or three quarts of water, boil two hours.
JULIENNE SOUP.
Take two medium sized carrots, a medium sized turnip,
a piece of celery, the cere of a lettuce, and an onion. Cut
them into strips about an inch long. Fry the onions in but-
ter without allowing it to take color, add the carrots, turnips
and celery, raw, if tender if not boil them separately for v
;

few minutes after frying all for a few minutes, season with
;

a pinch of salt and a teaspoonful of sugar, then moisten with

a gill of broth boil until reduced to a glaze, add two quarts
;

We Sell Tournade's Kitchen Bouquet and recommend it

 8
of ffood stock skimmed, and put through sieve, and remove
the stew pan to the back of the stove so that it may boil
only partially quarter of an hour after add the lettuce which
;

has been boiled in other water boil all together.

;

BISQUE OF LOBSTER.
Two pounds of lobster, one quart of milk, one tablespoon
of butter, of flour or corn starch, one tea-
two tablespoons
spoonful of one teaspoonful of white peppei", one quar-
salt,

ter of cayenna pepper, one pint of water. Cut the tender

pieces of lobster into quarter inch dice. Put the claw meat
and any tough part with the bones of the body into a pint of
cold water, boil twenty minutes, add water as it boils away.
Put the coral on paper, dry in the oven. Boil one quart of
milk, thicken it with the flour and butter. L'oil ten minutes,

strain the waterfrom the bones and add to the milk, with
saltand pepper. Rub the dry coral through a stainer and
use enough to give the soup a bright pink color, pour over
the dice in a tureen.
PEA SOUP.
One pint of split peas, let them stand over night in cold
water, strain in the morning, pour cold water over them, and
boil until the peas are like jelly ; add one slice of pork ; cook
two hours.
VEGETABLE SOUP.
bone two hours; add salt, strain and put with
Boil a beaf
this, chopped fine, five cents worth of soup vegetables: boil
all together three quarters of an hour.

TURTLE BEAN SOUP.

One pint black beans soaked in water over night, add
one gallon water, half pound salt 2:)ork, half pound beef one
onion and a grated carrot; strciin after bciling three or four
hours. Put a little wine, one lemon and a hard boiled egg,
sliced in a tureen. Pour the soup over them.
POTATO SOUP.
A quart of milk, six large potatoes,one stalk of celery, an
onio)i, and a tab'.espoonfui of butter. Put milk to boil with
onion and celery: pare potatoes and boil thirty minutes,

Old Reliable Corn always pleases

 9
drain aud mash fine. Add boiling milk and butter, pepper
and salt to taste. Rub through a strainer and serve immedi-
ately. A cupful of whipped cream, added when in the tureen'
is a gi-eat improvement. This soup must not be allowed to
stand, not even if kept hot. Serve as soon as ready. It is
excellent.
NOODLE SOUP.
Four pounds of veal boiled till tender, three eggs well
beaten, with enough fl< ur stirred in to make a very stiff
dough; roll the dough to thinness of a wafer and dry; roll up
the sheet and cut in sbavings; stir into soup fifteen minutes
before serving.
CHICKEN SOUP.
Twochickens boiled in two quarts of water until the
meat will fall from the bones. Take meat from the soup,
leave the bones and boil one hour longer; then strain through
an old napkin and put on to boil with two tablespoons of
jDeail barley boil until soft, then strain and add one-half cup
;

of cream with a small teaspoon of flour. Scald, not boil, and

then serve.
CORN SOUP.
One can of Old Reliable corn, chopped fine, one quart of
milk, one pint of hot water, one heaping tablespoouful of
flour, two tablesjooonfuls of butter, one slice of onion, salt
and pepper to taste. Cook the corn in the water thirty min-
utes let the milk and onion come to a boil
; have the flour ;

and butter mixed together and add a few tablespoonfuls of

boiling milk when perfectly smooth stir into the milk and
;

cook eight minutes. Take out the onion and the corn. Let
boil up and strain through a coarse sieve or colander and
send to table.
BROWN SOUP.
One large beef shank, one carrot, one turnip, two onions,
a handful of ppjDper corns. Boil all together in cold water
slowly all Skim and strain the next day and put on
day.
stove. Add one
white and one egg shell, boil five minutes,
strain through a fine cloth and let it settle all day. Heat be-
fore dinner and add a glas& of wine and rinsfs of egef.
"»&•

Ask Your Grocer for Sample of Kitchen Bouquet.

 USE TOUSNADE'S

00
F-H
^
o

OD
O

PS

?:3
 :

-^:^-^H=^'
New York, September 4th, 1876.
J.
L. TOURNADE, Esq.,
Dear Sir,— Your Kitchen Bouquet is an excellent thing, which I
will use, and also take pleasure in recommending.
Very truly yours,
C. B. WAITE,
Proprietor Brevoort House and Windsor Hotel.

It affords me pleasure to inform you that I have used your Kitchen

Bouquet, and found it of a superior quality. According to my judgment,
it will become a necessity in all good cooking.

E. LAPERRUQUE.
Chief Cook at Delmonico's.

Having used your Kitchen Bouquet, I desire to say that its qualities
have a great superiority over any article ever offered for the same object.
I will recommend its use alway« "nd on every occasion.
SEE. MICHEL,
Chief, Hotel Brunswick.

We
take pleasure in stating that your Kitchen Bouquet is a most
excellent article, and the superiority of its qualities in flavoring and in
giving a good and brilliant color ought to render it of great utility in all
good cooking, not only in hotels and restaurants, but also on steamers and
in private families, where, in our opinion, it will be of great service. We
highly recommend it

LOUIS EAGOT Chief, Delmonico.

"
HENRY HUGUE3 Albemarle Hotel.
"
OHAS. FISOHES St. Nicholas Hotel.
"
EDOUARSMEHL Gilsey House.
"
AUG. VALADON St. James Hotel.
"
TELIXDELIEE Manhattan Club.
"
J. LUDIN New York Hotel.
"
C. r. OAGLIERESI Metropolitan Hotel.
"
GUSTAVE EEROUD Eifth Avenue Hotel.
LEON CHEROT «
Westminster Hotel.
J. B. PEYROUX
«
Everett House.
GUSTAVE N OUVEL «
HofBnan House.

Opinion of Leading Orocers.

Neav York, Februarv 21st, 1882.
Having- sold and used different Flavorings and "French Pas-
tilles, for Flavoring and Coloring Soups, etc., we hereby recom-
mend Tournade's Kitchen Bouquet
as being decided-
•
ly superior to all others.
E. C. Hazard & Co., Jas. P. Smith, Bogle & Lyles,
Austin. Nichols & Co., Francis H. Leggett & Co.,
Park & Tilford, Acker, Merrall & Condit.
 FISH.
Purchase those which have just bf en caught of this you ;

can judge by their being hard under the pressure of the fin-
ger. Cod is best in cold weather. Mackerel is best in Aug-
ust,September and October. Halibut in May and June.
Oysters are good from September to April. Lobsters are
best at the season when oysters are not good. Fish that is
to be fried should be cut uj) and hour in
laid in a cloth for an
order that the moisture nay be absorbed, season with pepper
and salt, then roll in fine bread crumbs or corn meal, and fry
in one-third butter and two-lhirds lard. That which is apt
to break in frying may be kept whole by being dipped in a
beaten egg before it is rolled in crumbs.

TO BOIL SALT COD.

Let stand over night in cold water. Put in a kettk,
it

let it set where it will keep warm and at length simmer but
not boil.

TO BOIL HALIBUT.
Purchase a thick slice, cut through the body or tail-piece
which is considered the richest, wrap it in a flannel cloth and
lay in cold water with salt in it. A piece weighing six pounds
should cook half an hour after the water boils.

TO BOIJ. SALMON.
Clean a salmon in salt and water, allow twenty minutes
for boiling every pound wrap in a floured cloth and lay in a
;

kettle while the water is cold, make the water very salt, and
skim it well. In this respect it requires more care than any
other fish.

TO BOIL FRESH COD.

Rub the fish with
salt, wrap it in a cloth, and put it over
the cold water enough to cover the fish, adding one
fire in

tablespoonf ul of salt take ofi" the froth and boil half an hour.
;

Cracker Crumbs Always in Stock.

 18
TO BAKE FISH.
Make a dressing of chopped bread, pepper, salt, butter,
and pulverized sage, moisten it with a little water; lay this
inside the fish, sew ib up, put a skewer through the lip and
tail, them together with a piece of twine, lay it iu a
fasten
dish, put two or three thin slices of salt pork upon it, sprin-
kle salt over it and flour well. Baste with the liquid which
cooks out of it. A fish weighing four pounds will cook in an
hour.
TO BROIL SALMON.
Cut in slices an inch thick, dry it in a cloth, salt it, lay
upon a hot gridiron, the bars having been rubbed with lard
or drippings. It cooks very well iu a stove oven, laid in a
dripping pan.
TO FRY OYSTERS.
Lay them minutes to dry, then dip each
in a cloth a few
one in beaten eggs, then in sifted cracker crumbs, and fry in
just enough fat to brown them. Put pepper and salt on them
before you turn them over.

FRICASSEE OF OYSTERS.
Put one quart of oysters on the fire, in their liquor. The
moment they begin to boil turn them into a hot dish, through
a colander, leaving the oysters in the colander. Put in the
saucepan butter the size of an egg, and when it bubbles up,
sprinkle in a tablespoonful of sifted flour ; let it cook a min-

ute without taking color, stirring it well with a wire egg

Take it from the
whisk, then add one cup of oyster liquor.
fire and mix two eggs, a little salt, a little
in the yolks of
cayenne pepper, one teaspoonful of lemon juice, and one
grated nutmeg ; beat it well ; then return to the fire to set
the eggs without allowing it to boil. Put in the oysters.

SCALLOPED OYSTERS.
Crush or roll sevei'al handfuls of oyster crackers, put a
Ixyer in the bottom of a buttered pudding dish, wet this with
milk slightly warm ; next a layer of oysters sprinkled with
salt, pepper, and bits of buttex", then another layer of cracker
crumbs, moistened with milk, and so on until your dish is

Try Those Nice Mackerel

 14
filled.Let the top be of crumbs. Put bits of butter over it

and bake an hour ornament with split crackers.

;

OYSTER PATTIES.
Line patty.pans with a rich paste, put a piece of bread in
each to keep them in shape, bake, and, when cool, turn them
out upon a dish. Stew a pint of oysters one or two minutes
in their own liquor. Turn on the liquor put two or three ;

oysters in each puff and cover with hot asparagus dressing.

Serve immediately.
CLAMS IN CEEAM.
Put butter size of an egg into a spider with a tablespoon
of flour. Stir and cook slowly but not to brown. Add one-
half cup of clam water. When this comes to a boil add one
pint of chopped clams. Just before serving add one cup of
cream, being careful that it does not come to a boil after the
cream is put in. Pepper to taste.
SALT FISH BALLS No. 1.

One cup of raw cups of boiled potatoes,

salt fish, three
one tablespoon of melted butter, one tablespoon of sweet
milk, one Bgg^ a little pepper. Wash the fish and pick from
the bones; put in cold water and .^et it stand on the back
of the stove until fresh enough. Mash or beat the fish and
potatoes until light, make in little balls, roll in flour and fry
in plenty of hot fat.

FISH BALLS No. 2.

Boil the potatoes, and while still hot peel and mash
them. Then to each four cupfuls of potatoes add two cup-
f uls of fish previously chopped
one egg, a piece of butter
fine,

the size of an egg. Work thoroughly

with the hands, adding
at the same time milk enough to mold well, and season with
salt and pepper to suit the taste. Roll into bnlls and fry
brown on both sides. Serve hot.
SCALLOPED CLAMS.
Put bread in oven to dry, roil fine, then put in a
stale
dish a layer of crumbs, then a layer of clams, cut in small
pieces, season with butter and pepper, so on until the dish is
full. Pour the clam water over it and bake one hour. Rolled

Genuine Codfish Constantly on Hand-

 ;

15
crackers may be used in place of bread and also milk with the
clam water.
CLAM FRITTERS.
One pint of flour, one-half pint of milk, two eggs, one
teaspoon of salt, one large spoon of melted butter, one quart
of chopped clams.
BAKED LOBSTER IN THE SHELL.
Take two small lobsters, one-half pint of milk, one small
onion chopped fine, butter size of a large egg, three table-
spoonfuls flour, cooked all together remove from the fire
;

and stir in one well beaten egg add a very little cayenne
;

pepper, and salt if necessary. The green of the lobster must

be added to the dressing when cold. Put the chopped lob-
ster into the dish in which it is to be served or into the
shells; pour over the dressing all is thoroughly
t lowly until
moistened then sprinkle cracker crumbs over the top. Bake
;

fifteen minutes. Serve (if in the shells) on a napkin gar-

nished with parsley.
SARDINE SANDWICHES.
One slice of bread,buttered and halved, remove the
crust. Split a sardine and remove the bone. Put on one-
half a slice, sprinkle a little lemon juice over it and cover
with the other half.

TURBOT A LA CREME.
Boil three or four pounds of haddock take out all the
;

bones and shred the fish fine. Let a quart of milk and a
small onion come to a boil ; stir in a scant cupful of flour
which has been mixed with a cup of cold milk and the yolks
of two eggs. Season with one-half teaspoon of white pepper,
one teaspoon salt, a small piece of butter. Butter a pan, put
in a layer of fish, then one of sauce finish with the sauce
;

and over it sprinkle cracker crumbs. Bake an hour in a mod-

erate oven.
LOBSTER FARCE.
One cup of cream ;
put over a double Put two
boilei*.

large spoonfuls of butter into a sauce-pan, when melted add

dessert spoon of flour, a little cayenne pepper, mace and salt

Genuine French Sardines always in Stock

 ;

16
stir into hot cream and let it boil up. This is enough for
three pounds of lobster picked to pieces. Fill lobster shells
(the back of the lobsters) with the mixture, cover with
crumbs, butter and brown. Serve hot.

SALMON.
One can of salmon, three eggs, four tablespoons of melt-
ed butter, one-half cup of fine bread crumbs, one-third of a
cup of milk; pepper and salt. Pick up the fish, drain o£f the
oil, melt butter, work in the bread cruirbs and seasoning, and

last of all the eggs. Put in a buttered dish and steam for
one hour.
SALMON IN SHELLS.
Two pounds cup of milk,
of salmon, boiled tender, one
one heaping tablespoonful of butter, two of flour dredged
dry on the salmon. Heat milk and batter, mince all togeth-
er, fill in shells, set in cold water and leave in oven long-

enough to brown ; a quick oven is best ; a little cracker dust

over each shell and a small piece of butter before putting in
oven.
PICKED UP FISH.
One cup of salt fish, shredded or cut across the grain
soak in warm it is tender and fresh
water and cook until
enough to use. Add a large sj^oon of butter, and pepper to
taste, and then add a cup of hot cream thickened with a little
corn starch.

TABLE DELICACIES
Olives, Olive Oil, Dressings, Sauces, Pickles,

Preserves, Jellies, Mustards, Relishes, Catsups,

French Vinegars, Capers, Sardines, and in fact a
full line always on hand at

W. H. Mansfield & Co.'s

 SAUCES
FOR MEAT, FISH AND POULTRY.
OYSTER SAUCE.
Two tablespoonfuls of flour, two tablespoonfuls of butter,
brown tha butter and flour in a dipper; add water to make it
thin as gravy, boil add one pint of oysters, whole pepper
;

and salt. Serve with turkey.

CHICKEN SAUCE.
Put butter the size of an egg into a sauce pan, when it
bubbles add a tablesj)Oonf ul of flour cook, add a pint of
;

boiling water, when smooth take from the lire, add the beat
en yolks of two eggs and a few drops of lemon juice.
TOMATO SAUCE FOR CHOPS AND CROQUETTS.
One can Old Reliable tomatoes, half of an onion, six
of
or ei-^lil Boil half an hour, then take two tablespoon-
cloves.
fuls o. butter and two of flour. Put on the fire and siir un-
til blown, then mix with other ingredients and let all boil up

once. Strain through a sieve.

BREAD SAUCE FOR GAME.
Two cupfuls of milk, one of dried bread crumbs, a quar-
ter of aii two tablespoonfuls of butter, and salt and
onion,
pepper. Dry the bread in a warm oven, and roll into rather
ccaise crumbs. Sift, and put the fine crumbs which come
till ougli .-ind which make about one-third of a cupful on to
boil with the milk and onion. Boil ten or fifteen minutes
and add a tablespoon of butter and the seasoning. Skim
out the onion. Fry the coarse crumbs a light brown in the
remaining butter, which must be very hot before they are
put iu. Stir over a hot oven two minutes, being watchful
not to burn. Cover the breast of the x'oasted birds with

Use Mansfield's Pure Spices.

 18
these and serve the sauce poured around the birds or in a

gravy dish.
DEAWN BUTTER SAUCE.
Three ounces of butter, one ounce of flour, half a pint of
water, little salt and pepper. Put two ounces of the butter
in a pan when it bubbles, add flour stir it well with a wire
; ;

egg- whisk, do not let it color then add the water.

;
Put it
through a sieve and add the other ounce of butter cut in
pieces. Add three hard boiled eggs chopped. Serve with
meat or fish.
MINT SAUCE.
Mix one tablespoonful of white sugar to one-half a cup
of vinegar add mint chopped fine and half a teaspoonf ul of
;

salt. Serve with roast lamb or mutton.

CREAM SAUCE NO. 1.
One pint of hot cream, or milk, two even tablespoonfuls
of butter, two heaping tablespoonfuls of corn starch, one-half
teaspoonful of salt, one-half a saltspoonful of white pepper,
aue-half a teaspoonful of celery salt, a few grains of cayenne
pepper. Scald the cream, melt the butter in a granite sauce
pan. when bubbling add the dry corn starch, stir until well
mixed, add one third the cream and stir as it boils and thick-
ens ; add more cream and boil again ; when smooth add the
remainder of the cream and seasoning.
Mix with the chicken in making croquettes.
CREAM SAUCE TO BE SERVED WITH CROQUETTES.
One
pint of cream or milk, one heaping tablespoon of
butter, two heaping tablespoons flour, one-half teaspoon salt
one-half saltspoon of pepper. Make same as cream sauce
No. 1.

MUSHROOM SAUCE.
One can of soup stock, two
mushrooms, two cups of
tablespoons of flour, four tablespoons and of butter, salt
pepper. Melt the butter add the flour and stir until a dark
;

brown add the stock gradually. When it boils add the liq-
;

uor from the mushrooms season and simmer twenty minutes.

;

Skim oif the fat that rises; add the mushrooms and simmer
five minutes. Serve with beef steak.

Butter, Cheese and Eggs a Specialty

 POULTRY.
If care is taken in j^icking and dressing fowls and birds,
there is no need of washing them.
EOAST TURKEY.
First dress Season well. Sprinkle pepper and salt on
it.

the inside. Stuff it and tie well in shaj)e. Wet the skin in
water and sprinkle with pepper, salt and flour. Pour a little
boiling water in the j)an. Baste it often and cook three or
four hours according to size.
ROAST TURKEY, GIBLET SAUCE.
Select a large, tender, dry-picked turkey-hen, singe,
draw and truss nicely cover the breast with a slice of fat
;

salt pork and roast about an hour and a quarter untie, dish ;

up, pour the drippings over and serve with the following-
sauce :

Boil until done, in a pint of broth, the heart and gizzard

of the turkey, boil the liver in fat for five minutes ; drain and
slice the whole; slightly thicken the broth with a little flour
and butter. Boil ten minutes, skim, add the sliced giblet,
season to taste, with the addition of 1-2 teaspoonful of
Tournade's Kitchen Bouquet and send in a sauce bowl
along with the roast turkey.
BOILED TURKEY.
Cut the legs at the first joint and draw them into the
body. Fasten the small ends of the wings under the back
and tie with twine. Sprinkle over it salt, pepper and lemon
juice, put in boiling water and boil two hours. Serve in a
bed of rice with oyster or caper sauce. Pour some of the
sauce over the turkey.
BONED TURKEY.
Boil in as little water as possible, until the bones can be

Use Mansfield's Pure Herbs

 20
separated from the meat. Remove the skin, slice and mix
the Hgbt and dark parts, season with pepper and salt. Boil
down the liquor in which was boiled and pour on tha meat.
it

ShajDe like a loaf of bread, wrap in a tight cloth and press

with a heavy weight for a few hours. When served cut in
thin slices.
ROAST GOOSE.
The goose should be young. Green geese are best when
four months old. Skewer the legs and wings securely, stuif
H and salt, pepper and floury keep the
sprinkle the top with
giblets toand chop for gravy as you would turkey.
boil
Baste often. If it is green, roast an hour and a half, if old,
bake in a pan with plenty of hot water bake three or four;

hours. Serve with apple sauce.

ROAST DUCK.
Prepare the same as a goose. If they are ducklings
roast thirty minutes. Full grown ducks should b3roa5ijd
an hour and basted often. Serve with them giblet gravy or
apple sauce.
Wild ducks should be cooked rare, with or without stuff-
ing. Baste them first with hot water, to which add an onion
and salt, then baste with butter and a little flour. C)ok
from twenty to thirty minutes. Serve with currant jelly.
DUCKS A LA FRANCAISE
Put two dozen chestnuts roasted and peeled into a pint
of good gravy, with a sprig of thyme, two small onions, a few
whole peppers, and a bit of ginger. Take a duck, lard the
chest with shreds of bacoQ, and half roast it, then put it into
the gravy, add a quarter of a pint of por*- wine, and let it
stew about twenty minutes. When the duck is sufficiently
done, take it out, boil up the gravy to a proper thickness,
skim it clear of any fat add 1-2 teaspoonfnl of Tournade's
Kitchen Bouquet, lay the duck in a dish, and pour the sauce
over it.

BAKED SPRING CHICKENS.

Cut them open at the ba^k spread out
; in a pan and
sprinkle with pepper, salt, flour and soma water. Baste often,

Use Tournade's Kitchen Bouquet

 ;

21
and once or twice with butter. Wlien done, rub butter over
them and set in the oven a little while before serving.
CHICKEN FRICASSEE.
Boil fortv minutes in water enough to cover them. Put
part of the water in which they were boiled in a stewpan.
For two chickens rub butter the size of an egg and a spoon-
ful of flour together, and stir into the water. When it boils,
add salt and one gill of milk. Lay in the chickens; cover
the pan and stew twenty minutes.
CHICKEN TOAST.
Cut from the bones whatever meat can be readily re-
moved, and chop it almost as fine as mince meat. Simmer
the bones and trimmings (all skin and gristle must be re-
jected from the juice) for at least an hour, and strain off the
resulting broth. To a cupful of this stock add a cupful of
milk or sweet cream, two well beaten eggs and a pinch of
salt. Use a little of it to moisten the minced chicken and
set that on in a small saucepan to heat. Cut half a dozen
thick slices from a loaf of bread, place them in a deep basin
and pour the sauce over them, "When they have absorbed as
much as they will take up, fry quickly in a little fresh bntter.
Spread each slice thinly with the chicken. Good either hot
or cold.
SMOTHERED CHICKEN
is paiticularly nice when the fowl is young and tender.
Split the chicken down the back, cover it over with lumps of
butter and pepper and salt ; add one-half of a pint of water
cover closely and cook in the oven till done.
PRESSED CHICKEN.
Boil two chickens in water enough to cover them until
Ihe meat will drop from the bones. Then pick from the
bones and season with salt and pepper. Put first a layer of
dark and then a layer of white meat. Boil the water away to
about half of a teacupful, and pour over the chicken. Put
away to press, and let it stand over night before serving.
FRIED CHICKEN.
Take two chickens and cut in pieces. Sprinkle pepper

Headquarters for Fine Vermont Butter

 ;

22
and salt and them stand one hour. Bub with flour before
let
frying. Beat two eggs dip each piece in this and fry in hot
;

lard. Boil one and one-half cups of milk; add a spoonful of

butter rubbed in a spoonful of flour and a little salt. Stir
until it boils again. Lay chicken in a dish pour the sauce ;

around it and serve.

CHICKEN POT PIE.
Cut the chicken, put into boiling water and cook until
tender. Chop the giblets and put into the broth. Season
with pepper and salt. To each quart stir in two spoonfuls
of flour mixed with cream. Break open, butter and throw in
warm light biscuits. Cover tightly and simmer twenty
minutes.
CHICKEN POT PIE.
Joint the chicken and parboil it. Make a crust the same
as for soda biscuit, line the sides of the pot (not the bottom)
with this ; with the chicken lay in thin sliced potatoes, sprin-
kle in a little pepper, add salt and a bit of mace. If there
was not broth enough left after parboiling the chicken, add
water sufficient to cover the chicken when put in the pot
over the whole lay a piece of crust about the thickness of
soda biscuit.Fold a towel and put over the pot, and put on
the cover. The towel
will hold the steam which rises, and
prevent its falling back upon the crust to make it heavy.
Before putting in the broth it should be thickened a little,
and a little butter added.
DEtSSING FOR MEAT AIvD POULTRY.
Stuffing foe Tukeey, Ceiceen, Yeal, and Lamb. ^5oak —
one-half pound of bread, with the crust off, in tepid water,
squeeze it dry put three ounces of butter into a stewpan,
;

when hot add one small onion minced, color slightly, then
add the bread with three tablespoonfuis of parslej^ chopj)ed
fine, one-half teacupful powdered thyme, pepper and salt.

Stuffing for Roast Turkey. Chicken, Duck and Goose. —

Two and squeezed bread, eight
onions, five ounces soaked
sage ienves, one ounce butter, pepper, salt, one egg. Mince
the onions and fry in the pan before adding the other ingre-
dients.

Potied iVleats and Pouitry always in stock

 FRY'S English

Chocolate and Cocoa.

PUR fi ,

CO C3

CO

Crosse & Blackwell's

Loudon Fresh Fruit Preserves, Jams, Orange Marmalade,
Chow-chow, Mixed and other Pickles in pure Malt Vinegar,
Currie Powder, China Soy, Parinasan Cheese, Anchovy Paste.

g. Jlae i:^'

PURE OLIVE OIL,

For Salads,
Is prepared from the most perfectly ripened
|S.RAE&CO.|
:
LEGHORN.
and selected Olives of Tuscany.

The above Choice Table Articles Sold by

W. H. ManslleUl & Co.

 s

T ar b o X '

uu^ ^ UlL m

<l
Black your Stove TAvice a Year,
the Top Once a Week, and always
have a nice looking stove.

A light brushing will renew the

polish whenever it looks dull. It
will pay you to give it a trial.

-MANUFACTURED BT-

The Tarbox Manufg. Company,

NET^^ LONDONT, CONIsT.

-FOR SALE BY-

W, H, MANSFIELD & CO.

Putnam, Conn.
 MEATS.
COKNED BEEF
sbould bs put into hot water to boil. When boiling ham or
coined beef put in two tablespoons of vinegar to give a
good color.
Spring is the best season for mutton ; that which is not
very large is to be preferred. It should be of a good red and
white, and fine grain.
LA.MB
is best in July and Augu&t. Veal is best in spring. It should
look white and be fat. The breast is particularly nice stuffed.
The loin should be roasted.

BEEFSTEAK.
Porter House and tenderloin are best. Grease the grid-
iron. Have it Put your steak over a hot fire, cover
hot.
with a baking pan, turn as soon as colored, watch constantly
and turn again as soon as browned. It should be quite rare
or pink in the center. Put on a hot platter, sprinkle with
pepper and salt, spread butter over it and serve immediately.
There should be no gravy. Lemon juice and chopped parsley
added before the butter improves it.

HINTS ABOUT BOILING MEATS.

All kinds of meat intended for the table should be put
into boiling water, thereby retaining the juices. If it is de-
sired to give a salt flavoring to them, boil a piece of salt pork
in the water before putting the meat in. A nice piece of
boiled salt pork is a great addition to all kinds of boiled
meats. Corned, salt or smoked meats should be put into
cold water to cook. Great care should be taken to skim the
scum off well just before the water boils for if the scum ;

boils into the water, it is impossible to take it off, aad it will

adhere to the meats.

Capers, Olives, Olive Oil, Tab!e Sauces

 ;

26
TO MAKE THE IRISH STEW.
One of the most inexpensive, palatable and wholesome
dishes is the Irish stew. About ''.wo pounds of the neck of
mutton, four onions, six large potatoes, salt, pepper, three
pints of water and two tablespoonfuls of flour. Cut the mut-
ton in handsome pieces. Put about half the fat in the stew-
l^an, with the onions, and stir for eight or ten minutes over a
hot fire ; then put in the meat, which sprinkle with the flour,
salt and pepper. and add the water, boil-
Stir ten minutes,
ing. Set for one hour where it will simmer then add the ;

potatoes, peeled and cut in quarters. Simmer an hour long-

er and serve. You can cook dumplings with this dish, if you
choose. They are a great addition to all kinds of stews and
ragouts.
BAKED HAM.
Take a medium- sized ham and soak twenty-four hours in
cold water wipe and scrape clean
; make rather a stiff paste
;

of rye meal and water, cover the ham entirely with the paste
and bake in a moderate oven six hours. This is much nicer
than boiled ham.
ROAST PORK.
Stuff the spare-rib with sage dressing, allow twenty min-
utes for each pound, baste it with butter first : after that with
its own drippings. Aj^ple sauce is served with it.

BOILED HAM.
Put the ham into a pot of cold water ; let it simmer
slowly eight hours; leave in the water until cold; then peel
off the skin.
HAM AND EGGS.
Hamshould be fried in its own fat, well done. Take out
of the spider, add lard, break the eggs one at a time, in a
cup, put them in the fat and baste.

VEAL CHOPS.
Roll them
bread crumbs and fry in hot pork fat
in
fringed white paper around the ribs adds very much to their
looks.

Use Mansfield's Pure Herbs and Spices

 27
MUTTON.
The best roasts are the leg, the saddle, aud the shoulder
of mutton. To boil it, put into salted, boiling water and do
not let it stop boiling until done. Boil one-quarter of an
hour for each pound. Caper sauce should be served with it.

LAMB.
The best roasts are the fore and hind quarters. Roast
lamb should be well done on the outside and pink within it ;

must be served hot, with caper or mint sauce. A fore-quarter

of lamb should be stuffed with a veal stuffing. It should be
well seasoned with pepper and salt, and basted often.

ROAST BEEF.
To be properly roasted the meat should be placed on an
iron rack in the pan, dusted over with flour and salt, then
placed in a quick oven to brown the outside and retain the
juices. After it has been well browned add a quart of water
beneath the meat, place an onion in the water and let the
meat cook slowly for an hour and a half. Just before taking
the meat from the oven, make a paste cf flour and water,
mixing ca ef ully to avoid lumps. Take the meat from the
pan, remove the onion, and set the pan upon the stove.

While the water is boiling add the paste gradually, stirring

constantly until the gravy is of the right consistency. Salt
and pepper to suit the taste.

BOILED HAM.
Scrape the ham and wash clean.
it Place it in hot water
and add one-half cup of sugar, one onion, one-half teaspoon
of pepper. Boil all day. When done the meat will draw
away from the bone. With a sharp knife cut off the rind
and part of the fat, and place the ham in a baking pan.
Pound together one-half cup of sugar and sprinkle over the
ham. Stick in whole cloves and brown well in the oven.

DRESSING FOR HAM SANDWICHES.

Two spoonfuls of cream, one of Rae's olive oil, yolks of
two eggs, sugar, mustard to taste.

Pitted Olives, quite a novelty, and very nice

 :;

28
ROAST BEE1<.
Wij)c the meat with a wet towel and dredge on all sides
with flour. Have a rack that will fit loosely in the baking-
pan. Cover the bottom of the pan lightly with flour; put in
rack and then meat. Place in a very hot oven for a few min-
utes to brown the flour add hot water enough to cover the
;

bottom of the pan. In ten minutes baste with the gravy,

dredge with salt, pepper and flour. Do this every fifteen
minutes. Brown one side, then turn and brown the other.

YOEKSHIRE PUDDING.
Beat
Six eggs, six tablespoons of flour, one pint of milk.
to a smooth batter and bake in dripping-pau under roast
beef, half an hour before the beef is done. Serve with the
meat.
SCALLOPED EOAST BPIEF.
Cut roast beef in small pieces and put one layer in bot-
tom of pudding dish, add one layer of chopjoed onion, bread
broken in small pieces, and gravy. So on until the dish is
full, the last layer of onion and bread crumbs. Serve hot.

POT PIE OF VEAL OE BEEF.

One-quarter pound of pork fried out in a sauce-pan
take out the scraps, add meat and brown it, add raw potatoes
sliced, pepper and salt cover this with water
; let it cook ;

one hour ; add a rich paste crust.

TO BAKE VEAL.
Fill it with stuffing made of two cupfuls of bread crumbs,
one-half cupful of chopped pork, one-half lemon peel grated,
a little juice, also summer savory. Bind the veal into a round
form, fasten with t^kewers, sprinkle pepper and salt over it
it

and cover with buttered paper. Baste well and often. Just
beforeit is done sprinkle with flour and rub butter on it.

Bake three hours.

STEWED KIDNEYS.
(Jut them round slices. Cover with cold water
in thin
let them stand twenty minutes put them in a stew-pan with
;

one quart of water or stock, a clove, one tablespoonful of on-

Always Use the Celebrated Victor Flour

 29
ion juice, salt and pepper. Simmer two hours. Put one ta-
blespoonful of butter in a pan, add one of flour. Stir until
brown and smooth ; add the kidneys.

A NICE WAY TO USE UP REMNANTS OF MEAT.

Having freed the meat from all bone and fat, chop very
fine. Place in a sauce-pan and add a piece of butter, water
enough to make the mass soft, and season with salt and pep-
-pe\ While this is slowly heating, toast several slices of
bread, placa them over the surface of a heated platter. Mois-
ten each slice of bread with a little hot water and spread up-
on them the minced meat. Serve hot. This makes a good
breakfast dish.
FINGER SANDWICHES.
One tablespoon of butter, a little flour, a little salt, boil
ing milk enough to thicken, cook a little. Put by until thor-
oughly cold, then add chopped chicken, lobster or ham. Cut
bread diamond shape and fill with the mixture.
MEAT PIE.
One pound of cold baked lamb, beef or veal, cut in small
pieces, four raw potatoes sliced thin ; first a layer of meat,
then a layer of potatoes, pepper, salt and butter : fill a pud-
ding dish in this way at the top add cold gravy
; if you have
it : also one beaten egg, and one-half pint of warm water;
cover this with pie crust and bake one hour.

SECOND DAY OF ROAST BEEF.

Cut the beef into slices, removing most of the fat. Rub
each covered earthern dish
slice in flour, place in layers in a
alternating with layers of fresh or can of Old Reliable toma-
toes, sprinkling each layer with pepper, salt, summer savory,
—
and sweet marjoram curry powder if you like it. Turn cold
gravy over the top with just enough water to cover the meat.
Add two or three whole cloves. Bake three or four hours,
adding flour if the gravy is not thick enough. About twenty
minutes before serving remove the cover and brown.

BEEF LOAF No. 1.

Three pounds of raw oeef chopped fine, six crackers

Old Reliable Soap is Strictly Pure

 ;

30
rolled fine, two eggs, two caps milk, one tablespconful of
salt, one teaspoonfdl of pepjjer; bake one and one-half hours.

BEEF LOAF No. 2.

Take two pounds chopped fine, three eggs,

of lean beef,
four soda crackers rolled, salt and pepper to taste, and one
teaspoonful of butter. Make into a loaf and bake, baste oc-
casionally with butter and water.

SHIN BONE LOAF.

Take a shin bone (beef) and boil till you can remove from
the bone easily, then chop fine and season to taste with salt,
pepper and sage pour over it some of the water (while
;

warm) in which the meat was boiled, and have ready hard
boiled eggs to place lengthwise through the center of loaf.
Put in a pan and press.
VEAL LOAF.
Four pounds of lean veal, one pound of fat salt pork,
chopped fine before cooking, to which add four eggs, two
cups of cracker crumbs (rolled fine), one cup of water, salt,
pepper and sage to taste. Bake in slow oven three hours.
Butter may be used instead of pork.

BAKED CHOPS.
Cut into slices, the thickness of a penny, raw potatoes
arrange in a baking dish and sprinkle each layer with salt
and pepper put in enough cold water to prevent burning.
;

Place the dish on the top shelf of a very hot oven in order
to brown the potatoes in a few minutes. Have ready some
loin chops, (one for each person). When the j)otatoes are
browned remove the dish from the oven and place the chops
on the top, add a little salt, pepper, and hot water if required.
Cook about three-quarters of an hour.

HASHED MEAT BALLS.

One cup chopped remnants of steak or any meat, two
of
cups of chopped boiled potatoes, pepper and salt, butter half
size of an egg. Shape into round cakes by taking flour into
the hand. Fry in butter.

Old Reliable Soap Is Harmless

 31
HAEICOT OF MUTTON.
Divide the chops of a two pound loin of mutton, take oS
the superfluous fat, cut two onions into rings, and fry them

with the meat a nice brown, in a good sized piece of butter,

thicken a half pint of gravy \\ith a little flour, and pour it
over the chops. Set them at the side of the fire to stew
slowly for three-quartere of an hour, or rather more. Par-
boil iwo two turnips, and half a head of celery, cut
carrots,
the former into shapes, and the celery into slices, and add
them to the meat about twenty minutes before serving. Pour
in a glass of port wine, two spoonfuls of catsup, a little Tour-
nade's Kitchen Bouquet, and after boiling it once up, serve
it hot.

OLD RELIABLE SOAP

Laundry, Kitchen, Bath Room,

And General Cleaning Purposes.

Will not injure the finest fabric.

Will not harm the skin.

Made of choicest materials, and contains no

rosin or any injurious article.

Most economical Soap in the market.

W. H. Mansfield & Co.,

Sole Proprietors.
 Rockwood & Go's

Cocoas and Chocolates

We heartily recommend to our customers.

W. H. Mansfield & Co.

Try Acorn Brand Chocolate Creams

DRINK
WBI mm m
Mm
The finest Imported. Blended from

Tlie Choicest Gi^ades of Leaf

After years of study by skilled experts.

One trial will satisfy you that it is superior to

any other Tea on offer, and is at the same time more
economical than the lower grades, as it takes less
of it to make Tea of the desired streng-th.

FOR SAT,E BY

W. H. MANSFIELD *& CO., Putnam

 VEGETABLES.
Always let the water boil before putting in the vegeta-
bles, and continue to do so until they are done.
TURNIPS.
Turnips should be pealed and boiled from forty minutes
to an hour.

BEETS.
Beets should be boiled from one to two hours, then put
in cold water and slip off the skins.

SPINACH.
Boil twenty minutes.
POTATO PUFFS.
Boil and mash the potatoes, salt and pepper, make into
balls; while hot, brush over the balls with the beaten yolk of
an egg. Butter a tin pan, brown them quickly in a hot oven
from five to ten minutes.
POTATO CHIPS.
Slice potatoes very thin with slicer or sharp knife, soak
in cold water from ten to twenty-four hours to remove
the starch, and fry in hot fat until brown. Drain upon brown
paper, and sprinkle with salt while warm. The frying
still

basket must not be more than one-third full at a time, and

must be held so as to be easily lifted from the fat should
there be any danger of its boiling over before the water evap-
orates. The potatoes can be fried the day before using if
more convenient, as they can easily be recrisped by placing
a few moments in the oven.
STEWED POTATOES.
One-half pint of milk ; let it come to a boil, add buttei-,

pepper, salt and flour enough to thicken, dissolved in cold

water. Lastly put in four large boiled potatoes cut in
squares. Heat thoroughly.
SCALLOPED POTATOES.
Cut six boiled potatoes in small pieces. Make a dress-
ing of one pint of milk and three spoons of flour. Boil until

Buy your Potatoes of Us

 34
it thickensadd piece of butter the size of an egg, salt and
;

pepper enough to make it very hot. Put into a pudding

dish alternate layers of potatoes and dressing, and over the
top a layer of bread crumbs. Put small bits of butter on
top and bake half an hour.
MASHED POTATOES.
When boiled pour into a dish, which place over the fire.

To half a cupful of milk, a piece of butter size of an egg,

salt and pepper — let —
them get hot add seven potatoes the
moment they are done and mash without stopping until they
are cool.
BAKED POTATOES WITH BEEF.
Pare potatoes of equal size and put them into the same
pan in which the beef is baked. Every time the beef is
basted the potatoes should be basted. Serve around the
beef.
BRISTLED POTATOES.
Cut small boiled potatoes in two, place in a pan, add
butter, pepper and salt, and brown in the oven.

LYONNAISE POTATOES.
One-half pound of cold boiled potatoes, two ounces of
onions, a heaping teaspoonful of chpped parsley, butter size
of an egg. Slice the potatoes, jjut the butter into a pan, add
the onions (minced), fry to a light brown, then add parsley
and serve hot.
PARSNIPS.
Boil from twenty or thirty minutes, until quite tender.
Then slice and fry in hot fat.

ONIONS.
Boil onions in two waters. Add milk the last time.
SI RING BEANS.
String beans should be carefully strung and cut in small
pieces. Boil one hour. Season with salt, pej)per and butter.
SHELLED BEAS.
Boil from half to one hour.
GREEN CORN.
Boil half an hour.

Best Butter and Cheese at Mansfield's

 ;;

35
GEEEN PEAS.
Peas should not be shelled until just before they are cook-
ed,and they should not be washed, as it takes the sweetness
from them. Put into boiling salted water and boil briskly for
twenty-five minutes.
BAKED TOMATOES.
Do Scoop out a place in the tops and
not skin them.
with dressing made of one onion fried in butter, add
fill

bread crumbs moistened with water, and season with cayenne

pepper and salt. Fry them a moment fill with the stuffing
;

let it project over the tops and smooth it down. Bake.

ONIONS WITH CREAM.

Boil them in salted water with a little milk until tender.
Drain and put them in a stewpan with a white sauce made as
directed for cauliflower. Seiwe with the sauce poured over
them.
LIMA BEANS WITH CREAM.
One pint of beans into enough salted water to cover
them. When tender drain off the water, add one cupful of
boiling milk ; butter, pepper and salt. Let them simmer in
the milk before serving.

CAULIFLOWER WITH SAUCE.

Boil the cauliflower until tender in well salted water.
Put pieces of butter size of an egg into a pan when it bub-
;

bles, stir in half a cupful of flour add two cups of milk

;

pepper and salt. Stir all together over the fire until smooth.
Pour the sauce over the cauliflower.

ASPARAGUS.
Tie the stalks in bunches with the heads all one way.

Boil in salted water twenty minutes. Prepare thin slices of

toast. Drain the asj^aragus, lay it on the toast, pour over it.

ASPARAGUS DRESSING.
Melt butter the size of an egg in the spider, put in grad-
ually about a dessertsj)oonful of flour. Add one cup of
cream; pepper and salt to taste. Cook about eight minutes.

Best Brands of Macaroni, Vermicelli, etc.

 30
MACAEONI.
Take half a pound of macaroni and stew in a saucepan
of boiling water slightly salted, until soft and tender. When
drained, put a layer in a baking- dish, and grate over it a lay-
er of cheese, adding bits of butter. Put layer upon layer
until the dish is filled, finishing with a layer of cheese and a
half Clip of milk. Bake covered half an hour, then brown
and serve in same dish.
STRING BEANS.
This delicious vegetable is rarely jjroperly cooked-
When well prepared it is quite as healthful as peas. Take
the pods as fresh and young as possible, and shred them as
go through them, cutting them
finely as a small knife will
lengthwise, and, as it them very thin. Put in-
were, shaving
to salted boiling water and boil two hours. Then drain in a
colander and serve with plenty of sweet butter, and they
will be as delicate as peas. If one likes vinegar a little of it
will improve the dish.

STEWED TOMATOES.
Take six tomatoes, pour boiling water over them so as
to remove the skin put them in a saucej^an.
;
Add butter,
pepper and salt. Let them cook fifteen minutes. Bread
crumbs may be added.
CABBAGE
Should be boiled nearly or quite an hour in plenty of water.
Salt while boiling.

COEN FRITTERS.
Put one can Old Reliable Corn into a bowl with two
of
eggs well beaten, half a teaspoonful of salt, a pinch cayenne
pepper, half pint milk, two ounces of melted butter and
enough sifted flour to make a stiff batter. Drop spoonfuls
of this in smoking hot fat and fry same as doughnuts.

GATEAU AU EIZ.
Sufficient boiled rice to fill two eggs beaten,
a mould,
extract of vanilla, bread crumbs.Steam the rice. Salt it
well. Do not stir it but shake the pan gently. When it is

Largest Stock of Farinaceous Goods in tlie County

 ;

37
nearly done, add rice and milk and let it steam until the milk

is absorbed sufficiently. When it is done, add the beaten

egg- and flavoring. Butter a mould. Strew bread crumbs in
the bottom of it. Put in the rice and bake one-half hour.
Turn it out of the mould. Serve hot.

TO FRY APPLES.
Wash and wipe six large, fair, juicy apples that are not
too tart remove cores with a sharp knife or apple corer
;

cut the apple around in slices half an inch think; fry in hot
butter until the slices are nicely browned on both sides
sprinkle witn powdered sugar after removing to the dish in
which they are to be served. A nice accompauiment for
roast pork.

TO MAKE CRANBERRY SAUCE.

Wash and pick a quart of cranberries and put them into
a saucepan with a teacupful of water stew slowly, stirring
;

often until they are as thick as marmalade they require at

;

least one hour and a half to cook; when you take them
from the fire sweeten them abundantly with white sugar if ;

sweetened while cooking the color will be dark put into a ;

mould and set aside to get cold.

TO BOIL APPLES.
—
Place a layer of fair-skinned Baldwins or any nice va-
riety— in the stewpan, with about a quarter of an inch of
water. Throw on about one-half cup sugar to six good-sized
apples, and thoroughly cooked and
boil until the apples are
the syrup nearly thick enough for jelly. After one trial no
one would, for any consideration, have fair-skinned apples
peeled. The skins contain a very large share of the pictous
—jelly-making— substances, and impart a flavor impossible
to obtain otherwise. A wise housekeeper, instead of throw-
ing away the skins and cores of sound pie apples would use
them for jelly. A tamblerful of the richest sort can thus be
obtained from a dozen apples. Boil the skins, etc., a few
minutes, and strain. Add a little sugar to the liquid, and
boil until right to turn into the tumbler.

Don't fail to use Mansfield's Extracts

 38
TO BAKE BEANS.
Parboil three cups of beans turn off the water and pnt
;

in abeanpot with one pound of pork, streaked with lean-

First cut the pork rind in gashes and put in pepper and
mustard. Nearly cover with water and cook slowly six or
eight hours.
RICE CROQUETTES.
Three pints of milk, one cup of rice, one teaspoon ful of
salt cook three hours in double boiler. Beat to a paste and
;

stir in two eggs, two teaspoonfuls of vanilla, a piece of but-

ter size of an egg, two tablespoonfuls of sugar. To serve as

a dessert, take half the weight and put in small pudding dish,
beat whites of two eggs to stiff froth, add one teaspoon lem-
on juice, and sift over top of Meringue, one teaspoon of pow-
dered sugar, and brown. Serve with fancy sauce or cream.
For croquettes cool the remainder, form into oblong balls
put in wire baskets and fry in beef suet. Beef suet is better
than any other fat for frying croquettes. Serve croquettes
with pieces of jelly on each.

CHICKEN CROQUETTES.
One-half pound chicken, chopped fine ; season with one-
half teaspoon salt, one-half teaspoon celery salt, one-fourth
cayenne pej)per, one teaspoon white pepper, a
salt-sjioon of
few drops onion juice, one teaspoon chopped parsley, one
teaspoon lemon juice. Make one pint of very thick cream
sauce and mix with the chicken. Shape in the hand and roll
first in cracker crumbs, then in the yolk of an egg. Fry in
beef suet.
BAKED EGGS.
Break as many eggs as you wish into a buttered dish,
nearly cover them with milk, add severel small pieces of
butter and sprinkle with pepper. Bake a few minutes till
the white has set.

STUFFED EGGS.
Remove the shells from hard boiled eggs,
cut carefully
lengthwise and remove yolks. IMash the yolks thoroughly,
season with butter, pepper, salt and chopped cucumber

Fresh Country Eggs always on hand

 39
pickle. Fill the cavities and put the halves together, then
roll each egg in white tissue paper, twisting it at the ends.

OMELET.
Four eggs and four tablespoons of milk. Beat the
whites separately to a stiff froth, stir in lightly the yolks
which have been beaten with the milk and salt, pour into a
hot buttered spider, and brown lightly. Place in the oven
long enough to stiffen but not brown the top, fold and serve
immediately.
xiREAD CRUMB OMELET.
One cup one cup of hot milk beaten
of bread crumbs,
with the crumbs, yolks of four eggs, one tablespoonful of
melted butter, whites of four eggs beaten stiff, stir in the
last thing.
PLAIN OMELET.
Beat, very thoroughly, the j oiks of five eggs, ona des-
sert spoon of flour rubbed smooth in two-thirds of a cup of
milk, salt and pepper to taste, and a piece of butter as large
as a walnut.
POACHED EGGS.
Boil a pint of milk. While boiling beat six eggs to a
froth. Just before the milk begins to boil, a^ld hdlfa table-
spoonful of butter and a teaspoonful of salt, and stir into it;
then pour in the eggs, stir without ceasing, but gently, till it
—
thickens not more than two minutes. Take it from the
stove or range, and continue to stir half a minute or so, and
then pour it over two or three thin slices of toasted bread,
which has been spread with butter, and all pi epared in a
deep dish before the eggs are put into the milk. This is
very nice for breakfast.

HARD SCRABBLED.
Put two teaspoonfuls of butter into,a frying pan. Beat
six eggs. Jjeason with pepper and salt. "Whgn the butter
is very hot, but not scorched, put in the eggs ; stir until it

thickens, and serve hot.

HAM AND EGG TOAST.

Toast slices of bread. Butter and spread with cold ham,

Use IVIansfield's Spices in Salads

 40
chopped and seasoned. Drop an egg in boiling, salted water
until the white is set, then put on top of ham. A delicious
breakfast dish
HAM OMELET.
Chopped boiled ham (onecupful), fiur eggs well beaten,
one-half cup milk, one teaspoonful melted butter; butter a
fiat pan, pour in the mixtui-e, and cook like any omelet.

TOMATO OMELET.
Chop one can of Old Eeliable tomatoes, two chop-
fine
ped onions, a little butter, salt and pepper, one cracker
pounded fine; cover tight and let simmer an hour. Beat five
eggs to a froth, have a hot griddle and pour the eggs into
the tomato. Brown on one side, fold, brown on the other.
EGG SANDWICHES.
Chop while hot hard boiled eggs,add butter, pepper and
salt. Cut crust from bread and spread mixture between.

SALAD DRESSING NO. 1.

One tables^oonful of mustard, one teaspoonful cf sguar

(scant), one-tenth of a tea-poonful of cayenne pepper one
teaspoonful of salt, juice of half a lemon, one-qu< rter of a
cup of vinegar, yolks of three uncooked eggs, yolk of three
cooked eggs, one pint of Rae's Olive oil. Beat the yolks and
dry the ingredients together until very light a d thick.
Add a few drops of oil at a time until the dressing becomes
hard; when it becomes to thick to beat, add a little of the
lemon, stir more oil, and so on until it is used up.

SALAD DRESSING NO. 2.

One teaspoon of salt, one of pepper, one of dry mustard,

two tablespoons of sugar dissolved in a little hot water, three
tablespoons of melted butter, three well beaten eggs, two-
thirds of a cup of vinegar, one cup of cream. Mix and cook
until thick as cream.
SALAD DRESSING NO. 3.

Yolks of eight eggs well beaten, one tablespoon of sugar,

one-half cup of cream, one cup of butter, three tablespoons
of ground mustard, one-half teaspoon of cayenne pepper,

Best brands of Salad preparations

 ;

41
one pint of vinegar; cook in water to the consistency of
custard. Bottle tight. It will keep one year.

SALAD DRESSING NO. 4.

Four tablespoonfuls of butter, one tablespoonful of

flour,one tablespoonful of salt, one tablespoonful of sugar,
one heaping teaspoonful of mustard, a speck of cayenne, one
cupful of milk, one-half cupful of vinegar, three eggs. Let
the butter get hot in a saucepan, add the flour and stir until
smooth, being careful not to brown ; add the milk and boil
place the saucepan in a dish of hot water ; beat the eggs,
salt, pepper, sugar and mustard togtther, add the vinegar,
stir this into the boiling mixture until it thickens like soft
custard, which will be about five minutes. Set away to cool
when cold bottle, and place in ice chest. This will keep two
weeks.
SALAD DRESSING NO. 5.

Yolk put it in a soup plate add the oil drop

of one egg, ;

by drop, stiring all one way with a silver fork until it is as

thick as the beaten white of an egg when dropped from the
fork. Add half a teaspoonful at a time of lemon juice, alter-
nately with a teaspoonful of oil ; thin it in this wuy until like
soft custard. Make two plates full for a salad; one mix
with the meat, the other spread over the top. This dressing
should be used for chicken, shrimp, lobster and potatoes
salad.
CHICKEN SALAD— MIRAND.
Put one quart of chicken in a bowl with three table-
spoonfuls of vinegar, one tablespoonful of Rae's Olive oil,
one large teaspoonful of salt, and one-half teaspoonful of
pepper. Let it stand one hour.

CHICKEN SALAD.
One chicken (cut in small squares) ; let it stand as
directed in the Mirand. Half a bunch of celery chopped fine,
let it stand until cold and crisp in ice water. Mix chicken
and celery together, add one plate of salad dressing. Place
on a platter, dress around the edge with celery tips spread ;

one plateful of salad dressing over the top of the chicken.

Be wise and use Victor Flour

 42
Put. a row around it, and boiled eggs cut in rings
of olives
or beets cut in pointed pieces. J^obster salad is made the
same way only add mustard and curry powder with season-
ing. Dress platter with lettuce, omit olives.

POTATO SALAD NO. 1.

One quarts of boiled potatoes cut in thin slices, then in

small squares, while \sarm, not hot; one tablespoonful of
grated onion, two tablespoons of chopped parsley, and
enough of the"cream salad dressing" to make moist. Put
in a cool place for an hour or two.

CREAM SALAD DRESSING.

One teaspoonful of sugar, salt and mustard rubbed
smoothly together, with one teaspoonful of Rae's oil add ;

three eggs well beaten, two-thirds of a cup of cream, and one-

half cup of vinegar. Place within a kettle of boiling water
and cook until it thickens.

POTATO SALAD NO. 2.

Boil a piece of butter size of a large egg in three-fourths

of a cup of vinegar and one-fourth of a cup of water. Mix
the yolks of two large eggs, or three small ones, juice and
grated I'ind of one lemon, one teaspoon each of mustard, salt,
curry powder (scant) and sugar, oue-half teaspoon of pepper.
Add all, well beaten, to the hot vinegar, also one-half cup of
cream, rich milk or white of egg. Strain and set on stove to
thicken. Boil eight potatoes with two or three sliced red
beets, cut up salt and pepper. Grate the yolks of two hard
boiled eggs and sprinkle over the dressing. Garnish with
rounds of the boiled whites.

CABBAGE SALAD NO. 1.

One cup of vinegar scalded with butter size of

an egg.
Reserve pa» t of the vinegar and mix with one and one half
teaspoons of mustard, two eggs beaten, two teaspoons of
sugar and one of salt. Beat all together and add to the
scalding vinegar. For two pounds of cabbage.
 43
CABBAGE SALAD NO. 1.

Yolks of two eggs well beaten, one teaspo ons of salt and
pepper, one tablespoonful of sugar, two of melted butter,
four of vinegar, two of water. Let it come to a boil and
pour over the chopped cabbage. Then stand until cold. A
teaspoon of mustard may be added if liked.

LETTUCE SALAD.
Two heads of two hard boiled eggs, two tea-
lettuce,
spoon of butter, one-half teaspoon of salt, one teaspoou of
white sugar, one -half teaspoon made mustard, one teaspoon
of pepper, four tablespoon? of vinegar. Rub yolks of eggs
to a powder, add sugar, butter, pepper, salt, mustard, let
stand five minuaes, beat in vinegar.

SAUCE TARTARE.
Put into a very small bowl the yolks of two eggs, a des-
sert spoonful of the best vinegar, and a little salt whip up
;

thismixture with a whisk as quickly as possible. When the

whole forms a sort of cream, add two dessert spoonfuls of
oil, and a teaspoonful of mustard, which must be well mixed
previously; a pinch of parsley minced very fine, and a little

cayenne. The oil should be put in drop by drop to mix

jDcrfectly. A little of Tournade's Kitchen Bouquet improves

the flavor.
 -FOK MAKING-

MUSH, GEMS, PUDDINGa&c,

Purest, Palatable,

Healthiest.

Best,
mm Delicate,

Easily Digested
And most popular

preparation of And very nourishing

IPI^P^I
WHEAT
On tlie Market.
Excellent for Invalids
COOKS IN FIVE MINUTES !

Highly recommended by

W. H. MANSFIELD & CO., Putnam

mp jm 1
a ^@ ^ 1?]^
^'^

"Wholesale Dealer in

WQ^QlSn J§^&&tl& W^Wl'

Sole New Enerland Atrent for

Bishop, Hoyt & Co's

ORilGE LME FIOIIM OPiAIGES

BREAKFAST DISH.
ASKYOURGHOCERFORIT.
W.H.Mansfield & Co
Putnam, Conn.
 —

^A V E N A

464 Broadwa Mass.

A USEFUL PHESENT A DIFFERENT PRESENT
AN ACCEPTABLE PRESENT
In every Package.

KING OF WASHING POWDERS.

I have used three of the principal W ashing Powders now
sold at the stores, auJ I have thoroagaly tried SavaNa. It is
certainly superior to any other Washing Powder. In my
opinion it is the ''King of Washing Powders," aad just what
housekeepers want. I <'aii do my washing in just half the
time, and with le-s hard labor, by using S.wena. For all
woolens, say blankets, flannels, uuderwear, etc., it has no
equal. It thoroughly cleanses woolens with very litt'e rub-
bing, ]' aving them soft and white, without shrinking, and
without the least injury to the liands or clothes. House-
keepers, try it. Mrs. G. T. Louc^ef, Middletown, N. H.
 BREAD.
WEIGHTS AND MEASURES
One quart flour weighs one pound.
One quart Indian meal weighs one pound two ounces.
One quart soft butter weighs one pound one ounee.
One quart lump sugar weighs one pound.
One quart powdered sugar weighs one pound one ounce.
One quart best brown sugar weighs one pound two ouces.
Ten eggs average one pound.
Two cups sifted flour weigh one pound.
One pint sifted flour weighs one pound.
One pint white sugar weighs one pound.
Two tablespoons of liquid weighs one ounce.
One gill weighs four ounces.
One pint weighs sixteen ounces.

YEAST BREAD, NOT KNEADED.

Scald one pint of milk and one cooking spoon of sugar.
Cut a cooking spoonful of butter into what you think enough
flour to make a soft batter, and add a scant spoonful of salt.
Dissolve one-half a yeast cake in luke warm water. Add one
pint of water to the milk, having the mixture luke warm, at
least. Pour this on to the flour, turn in your dissolved yeast
cake and stir. Add moie flour if necessary until you have
quite a stift" batter, as if you kneaded it.
though not as stiff

Cover and put in a warm place. In the morning cut it down

with a knife and form into loaves, if possible not adding any
dry flour.
BREAD.
One quart of milk well scalded, one-half yeast cake dis-
solved in luke warm water or milk. When the milk is cool,
add two tablespoons of sugar and one teaspoon of salt. Pour
upon about two quarts of flour, if necessary add more flour

The Victor Fancy Patent is the Best

 48
to make a stiff batter. not to be moulded but stirred
This is
with a spoon. In the morning- add two tablespoons of melt-
ed butter. Knead half an hour and let it rise a verj' little,
then put in pans and let it rise about one-third of what you
wish when baked. Bake in a moderate oven. Bake slowly
twenty minutes, browning a little, then cover with paper and
bake about forty minutes.

TO MAKE PARKER HOUSE ROLLS.

Two quarts of flour, make a hole in the middle and put
in one-half cup of sifted white sugar, lard'size of one half au
egg, one pint cold boiled milk, a one teacup good
little salt,
yeast; let it stand over night without kneading; in the morn-
ing stir it up, place it on the board and knead it well fifteen
minutes, then put it in the pan again and let rise in a cold
place till noon about two hours before baking, roll out pret-
;

ty thin and cut out with a pint pail cover, put a little butter
on one-half the top and double it over. Allow plenty of room
in the pan for rising, and when light bake from ten to fifteen
minutes.
BROWN BREAD No. 1.
Three caps of Indian meal, three cups of boiling water
poured over the mea), add two cups of rye meal, one cup of
molasses, one and one-half cups of sweet milk, one teaspoon
of salt, two large spoonfuls of soda dissolved in the milk.
Steam four hours.
BRO vVN BREAD No. 2.

One cup of Indian meal with water enou<:h to scald it,

one cup of rye meal, one cup of sour milk with two teaspoons
of soda stirred into it, one cup of sweet milk, one cup of mo-
lasses,one teaspoon of salt, one tablespoon butter, one egg
ifyou choose, two dozen raisins to flavor, flour to thicken,
mix soft.
BROWN BREAD No. 3.

One pint of Indiam meal, one pint of rye meal,

one cup
of flour, onecup of molasses, one quart of buttermilk, one
teaspoonful of soda, one teaspoonful of salt.

All kinds of Selected Corn Meals

 49
BROWN BREAD No. 4.

Three cups of Indian meal, one cuy of flour, two cups of

sweet milk, one cup of sour milk, one cup of molasses soda ;

and salt. Steam four hours.

BROWN BREAD No. 5.

Two pints of rye, one pint of Indian meal, one cup of

molasses, one pint of buttermilk with two teaspoons of soda
dissolved in it. Mix with enough sweet milk or water to
make a thick batter. Add a dessert spoon of salt. Steam
five or six hours.
BUNNS.
Three cups of warm milk, one and one-half cups of su-
gar, one-half cup of yeast (or one-half yeast cake dissolved in
water), flour enough for batter. In the morning, when very
light, add one and one-half cups of sugar, one-half cup of
melted butter and one teaspoon of cinnamon. Knead stiff
and let it rise again, then cut into bits and add raisins, four
or five to each bunn. Let it ri&e again in pans, bake in a
moderate oven, and while still hot mcisten the tops with
equal parts of milk and molasses.
HOT BISCUITS.
One quart of flour with one teaspoon of a oda, and a little

salt sifted into it then work in one tablespoonful of butter,

;

and mix Avith buttermilk or sour milk as soft as you can han-
dle. Do not knead it, but cut out and bake the biscuits as
quickly as possible, wetting the tops and sides with a little

melted butter.
CORN CAKE No. 1.
Two-thirds of a cup of meal, one cup of flour, three ta-
blespoons of melted butter and lard mixed, one cup of milk,
one teaspoon of soda, one tablespoon of sugar, two teaspoons
of cream tartar. Rub meal, flour, sugar, cream tartar and a
little salt together. Add milk and soda.
CORN CAKE No. 2.

Two coffee cups of white corn one cofl'ee cup of

flour,
flour, two cups of milk, two-thirds of a coffee cup of
coffee
sugar, one-half coffee cup of butter, two eggs, two teaspoon-
fuls Royal Baking Powder.

Fancy Molasses we brag about

 ;

50
CORN JHEAL BREAD No. 3.

One cup of meal, one of flour, one of milk, one egg, one-
half cup of sugar, two teaspoonfuls of cream tartar, one of
soda and one of salt.

WHEAT MUFFINS.
One quart of flour, two cups of sweet milk, two eggs,
two teaspoonfuls of Royal Baking Powder, one-half teaspoon-
ful of salt, butter the size of an egg. Mix the dry ingredi-
ents with the flour and I'ub through a sieve ; melt the butter
with four tablespoonfuls of boiling water ; beat the eggs light
and add the milk ; stir into the flour and add the butter;
beat thoroughly. Bake in buttered muffin pans twenty-five
to thirty minutes in a quick oven. One-half quantity may be
used as well.
BUCKWHEAT CAKES.
One quart of buckwheat flour, one teaspoon of salt, stir
in water to make a thin batter and beat thoroughly, then four
warm place and lise over night.
tablespoons of yeast, set in a
In the morning add one teaspoon of soda, also two table-
spoons of molasses.

CORN GRIDDLE CAKES.

Add half a pint of milk to one can Old Reliable Corn
heat same ; beat up two eggs in a bowl, add one teaspoonful
sugar, two saltspoonfuls of salt dissolved in a gill of water,
five tablespoonfuls of flour, and ten tablespoonfuls of the
corn, mix well ; makes a thick batter.
this Just before us-
ing stir in a teaspoonf ul of baking powder use only one ta-
;

blespoonful of the batter to each cake.

GRAHAM FRITTERS.
Two cups of sour milk or buttermilk: two cups of gra-
ham flour, six tablespoonfuls white flour, two tablespoonfuls
sugar, one heaping teaspoonful soda, a little salt.

FRITTERS.
Two cups of sour milk, two eggs, two teaspoonfuls of
soda, flour enough for a thin batter.

We sell only Pure Cream Tartar

 51
APPLE FRITTERS.
Beat to a froth two eggs, and stir into this half a pint of
milk, one teaspoonful of salt, two cups of flour; pare and
core nice tart apples, cut in slices, dip them in the batter,
being sure to have the apple well covered, and fry in boiling
lard a delicate brown sprinkle with sugar or dissolve any
;

kind of jelly in a little hot water and pour over the fritters.

RYE BREAD.
Two cups of rye meal, four cups of flour, one-half cup of
yeast, one tablespoonful of sugar, one hot mashed potato, one
teaspoonful of soda, salt. Mix with warm water.

SQUASH BISCUITS.
Sift pies, and to a pint put one quart raised
squash as for
dough, add two tablespoons of butter and one of sugar.
Beat thoroughly and set to rise. Put sugar and water on
top after they are baked.

CREAM TARTAR BISCUITS.

Two cups of sweet milk, piece of butter size of an egg,
two large teaspoonfuls of cream tartar, one teaspoonful of
soda, little salt. Have a hot oven. Mix soft.
BUTTERMILK BISCUITS.
One quart of flour, two teaspoons cream tartar, two tea-
spoons soda, one coffee cup of buttermilk, salt mix soft.
;

GRAHAM CAKES.
Two eggs, one cup of sugar, one-half cup of molasses,
two and one-half cups of flour, one teaspoon of soda, one cup
of buttermilk, one teaspoon of all kinds of spice, butter size
of an egg, one cup of raisins, stoned and chopped. Bake in
gem pans.
EMMA'S GRAHAM BREAD.
Two cups of flour, one cup of graham meal, one-half pint
of scalded milk into which put three large iron spoons of
molasses and a little salt. IVlix graham with flour, add the
wetting while warm, lastly add one-third of a yeast cake dis-
aolved in luke warm water; add a little water if needed; rise

We Handle the Best Graham Flour

 52
over night, mold into loaves in the morning, and rise in pans
Hke yeast bread. This makes one loaf.

MUFFINS.
One cup of milk, one egg, two tablespoonfuls of sugar,
one of melted butter, two teaspoon fuls cream of tartar, one
of soda, flour to make a batter as thick as cup cake. Bake
in a roll pan in a very quick oven.

GKAHAM MUFFINS.
One and one and one-half
one-half cups gi-uham flour,
cups of flour, two cups of buttermilk, one egg, two table-
spoons of sugar, one tablespoon of melied butter, one tea-
spoon of soda, salt.

SALLY LUNN.
One quart of flour, piece of butter size of egg, three ta-
blespoons of sugar, two eggs, two cups of milk, two tea-
spoons of cream tartar, one teasjDOon of soda, salt. Scatter
cream tartar, salt and sugar into flour, add eggs, butter
melted, and one cup of milk ; dissolve soda in remaining cup,
and stir all together steadily a few minutes. Bake in two
round pans.

POPOVERS.
Two cups of milk, two even cups of flour, two eggs, one
teaspoon of salt. Bake one-half hour.

OATMEAL.
Pour two cups of boiling water on ore cup of Nudavene
Flakes, add a scant teaspoonful of salt, and boil one hour in
a double kettle. Serve with cream.

Stir one large cup of H. O. into a pint and a half of boil-

ing water, salt to taste boil from three to five miuvites, stir-
;

ring constantly, and serve hot or cold with milk, cream, sugar
or syiup. Or fry in slices after cooling thoroughly, and
serve with butter, sugar or syrup.

Try our Pure Maple Syrup

 —

^c

"' •'
I WANT SOME MORE."
?i gjIfflff'-'gMBe^-'^

FERTECT

" I want some more." Oliver Twist.

This immortal remark of Oliver's was occasioned by the

sly action of the cook in substituting H-O for the commoner
brands of oatmeal. Taken at breakfast H-0 acts as a
natural system tonic, and aids largely in removing the evils
of dyspepsia and indigestion. It costs more and is worth
more than other oats.

The H-0 Company.

-FOR SALE BY-

W. H. MANSFIELD & CO., Putnam, Ct.

 >\ HAVE ^ HOT \v

]R0jal. Milk EigeRit)

At Every Meal.

Serve them hot, and you will find them of the

most delicious flavor, and the most desirable of any
biscuit manufactured.

DIRECTIONS.
Place in a hot oven, immediately before breakfast, din-
ner, lunch or tea, a sufficient number for the table, and when
wanned through place upon table and use while hot.
Caution — Do not let them renain in oven long enough
to burn.

Those who have tried them in this way will use

no other kind of cracker. Each cracker is stamped
"Parks & Savage Royal." There are none genuine
without our name, as we are the only manufacturers
of this celebrated Biscuit.
(Ask your grocer for them.)

Parks Sl Savage,
HARTFORD, CONN.

-FOR SALE BY

W, H, MANSFIELD & CO,

 CAKE.
A TEST FOE SPONGE CAKE.
Put a piece of white paper into the oven, close the door
and open in five minutes. If the paper is a rich yellow, the
oven is right if a light yellow it is too cool if a dark brown
; ;

too hot. For pound cake it should color the paper light
brown for cup cake, the same or hotter for molasses and
; ;

and all thin roll cakes, the jjaper should be dark brown.

FRUIT CAKE.
One pound of butter, one pound of sugar, one pound of
eggs, two pounds of currants, two pounds of raisins, one and
onequaiter pounds of one pound of flour, one cup of
citron,
molasses, one teaspoonful of soda, one nutmeg, one table-
spoonful of cloves, one tablespoonful of cinnamon, and a half
teasj)oonful of mace. This makes two large loaves. If too
dry, moisten with a little strong coffee.

RIBBON CAKE.
Two and a half cups of sugar, one of butter,one of sweet
milk, one teaspoon Royal Baking Powder, four cups of flour,
four eggs. Reserve a third of this mixture, and bake the
rest in two loaves of the same size. Add to the third re-
served one cup of raisins, pound
citron, one
one-fourth of
cup of currants, two tablespoons of molasses, one teaspoon
each of all kinds of spice. Bake in tin same size as other
loaves. Put the three loaves together with the white of an
egg or jelly, placing the fruit leaf in the middle. Frost loaf.
JUMBLES.
One and a half cups of sugar, three-foui-ths of a cup of
butter, three eggs ; three tablespoons sweet milk, one heap-
ing teaspoon Royal Baking Powder. Mix with sufficient
flour to roll ; roll and sprinkle with sugar and a little mace.

NEAPONITAN CAKE.
White cake One cup of butter, two cups of sugai', one
:

cup of milk, two cups of flour, one cup of coi'n starch one ;

teaspoon of soda, two teaspoons of cream tartar, whites of

Dried Fruits a Specialty,

 56
seven eggs beaten stiff. Mix the corn starch and flour to-
gether.
Dark cake :One cup of butter, one cup of molasses, one
cup of very strong coffee, two cups of brown sugar, four and
one-half cups of flour, four eggs, one teaspoon of soda in the
coffee, two teaspoons »f cinnamon, cloves and mace, one and
one-half pounds of currants, citron and raisins.
Filling and frosting The whites of two eggs, juice of
:

two lemons and grated rind of one, and powdered sugar

enough to make a stiff frosting.
CAKE.
One pound of flour, one of butter, one of sugar, ten eggs,
one pound of raisins, one pound of English walnuts, one-half
pound of figs, one-half pound of citron, one large teaspoon
of mace, one tablespoon of molasses with a speck of soda,one
tablespoon of brandy or wine. Beat the eggs separately.
IMPERIAL CAKE.
Ten eggs, one pound of butter, one jiouud of sugar, one
of flour, one of English walnuts, one of raisins, one-quarter
of a pound of citron, one tablespoon of mace, one wine glass
of brandy.

NUT CAKE.
One cup cup of butter, one-half cup of
sugai-, one-half
milk,two cups of flour, two eggs, one teaspoon Royal Bak-
ing Powder, one cup of nuts and one cup of raisins chopped
together.

PLYMOUTH CAKE.
One-half cup of butter, one and one-half cups of sugar,
two cups of flour, three egga, two-thirds of a cup of milk,one
teaspoon of Royal Baking Powder.

PORK CAKE.
One-half pound of pork chopped fine, pour over this one
cup of boiling water, then add one cup of sugar, one.half cup
of molasses, one teaspoonful of soda, two pounds of fruit
more or less, four and one-half cups of flour according to the
fruit used, spices of all kinds, and lemon.

Use Old Reliable Tomatoes.

 MARBLE CAKE.
Light Whites of four eggs beaten to a froth, one and
:

one-half caps of white sugar, one-half cap of butter beafce i

with the sugar, one-half cup of sweet milk with one-half tea-
spoon of soda, one teaspoon of cream tartar in two and one-
half cups of flour. Flavor with lemon.
Dark Yolks of four eggs, one whole one, one-half cup
:

of butter, one cup of sugar, one-half cap of molasses with

one-half teaspoon of soda, two cups of flour, spice of all
kinds, and fruit. Add a little more flour for the fruit.

BRIDE'S CAKE.
Two coffeecups of sugar, whites of nine eggs, small cup
of butter. Cream the butter and sugar. Beat the whites to
a stiff froth and add one cup of milk with a small cup of corn
starch dissolved in it, one even teaspoon of cream tartar,
one-half teaspoon of soda dissolved in a little water, two
cups of flour. Sift the cream tartar in the flour. Mix well
the butter, sugar and eggs add the corn starch and milk
;

but do not beat, then add the flour. Mix again. Add the
soda the last thing and put in the oven instantly. Have a
slow, steady fire. Flavor with almond.

WALNUT CAKE.
Whites of five eggs, one and one-half cups of sugar, one-
half cup of butter, one-half cup of milk, two cups of flour,
one-half teaspoon soda, one of cream tartar. Cream butter
and !-ugar with the hand, add one cup of flour, with cream
tartar, soda in milk, last cup flour. Beat up light, -add
vaoilla and one large cup of walnuts.

DELICATE CAKE.
One cup of sugar, one-half cup of butter,
whites of
four eggs, two cups one teaspoon Royal Baking
of flour,

Powder, one cup of milk, one teaspocnful almond.

W^HITE MOUNTAIN CAKE.
Six eggs, six cups of flour, three cups of sugar, two cups
of butter, one cup of milk, one-half teaspoonful of soda, one-
teaspoonful of cream tartar.

Use Old Reliable Corn

 58
ICE CREAM CAKE.
Two cups of sugar, one cup of butter, one cup of milk,
three scant cups of flour, one teaspoonful of cream tartar,
one-half of soda, flavor with vanilla, M'hite of three eggs put
in last, yolks not used. This makes two thin loaves to put
filling between.
Filling : Two tablesj)oons of gelatine dissolved in six
teaspoons of cold water ;
pour this over one cup and a half
ofpowdered sugar, beat half an honr. Flavor with vanilla.
Butter tin in which cake is to bake, in this spread the filling
and let it stand over night. Put this between the cakes
with white of an egg.
DARK CAKE.
One-half coffee cup of sugar, one-half coffee cup of mo-
lasses, one- half cup of buttermilk, one-half cup of butter,
one-half cup of raisins, one egg, one teaspoonsful of soda,
one half teaspoonful of all kinds of spice.
GOLD CAKE.
One cup of sugar, one-half cup of butter, the yolks of
three eggs, one-half cup of milk, one teaspoonful of cream
tartar, one-half teaspoonful of soda, two scant cups of flour.
After adding the flour, beat well and then stir in lightly the
white of one egg beaten vei'y stiff.
LUNCH CAKE.
Two cups of sugar, one cup of butter, three eggs, one
cup of milk, two teaspoonfuls Royal Baking Powder, flour
enough for a stiff batter. Roll out about half an inch
thick and sprinkle with cinnamon roll up lightly, cut oft'
;

slices half an inch thick and roll them in sugar. Bake

quickly.
HATTIE CAKE.
Four eggs, two cups of sugar, one large spoonful of
butter, one cup of sweet milk, three cups of flour, two tea-
spoonfuls of Royal Baking Powder flavor. Bake in layers.
;

STRAWBERRY SHORTCAKE.
One quart flour, three tablespoons of butter, one
of
large cup of sour cream, one egg, one tablespoonful of white
sugar, one teaspoonful of soda.

Use Mansfield's Flavoring Extracts

 59
ORANGE CAKE NO. 1.

The yolks eggs beaten with one and one-half

of four
cups of sugar. Add the whites of two eggs beaten stiff,
one-half of ice water with one-half teaspoon of soda in it,
two cups of flour with a teaspoon of cream tartar, juice and
grated rind of one orange. Bake in sbuare pans, and frost
between the layers.
Frosting: Two cups of sugar and two-thirds of a cup
of water boiled without stiring till it will thread on the point
of a skewer pour it in a fine stream over the beaten whites
;

of two eggs to which a saltspoon of cream tartar has been

added, beating steadily all the time. Add slowly the juice
and grated rind of one orange and beat till it will harden on
the cake-
ORANGE CAKE NO. 2.

One-half cup of butter and one cup of sugar beaten to a

cream, whites of four eggs, one and one-half cups of flour,
one-half cup of milk, one teaspoonful of cream tartar, one-
half teaspoouful of soda, one tablespoonful of orange juice
and a little of grated rind.
Frosting Ooe cup of sugar, one-third of a cup of hot
:

water boiled until it will string. Have ready the white of

one egg beaten stiff, add one saltppooniul of cream tartar ;

pour the syrup slowly on the egg, beating all the time, add
one teaspoonful of orange juice and a little of the grated
rind beat until it will go on the cake without ruuniug.
:

SPICE CAKE.
One and one-half cups of sugar, one-half cui^ of molas-
ses,one cup of butter, one cup of milk, three cups of flour,
two eggs, one-half teaspoon of soda, salt, and spice of all
kinds.
SNOW CAKE.
One cup of butter, one cup of sweet milk, two cups of
sugar, three cups of flour, whites of five eggs, two teaspoons
of Royal Baking Powder, a little mace.
SOUR CREAM FILLING.
One cup of sour cream beaten, one cup of raisins stoned
and chopped, one-half cup of chopped figs.

Our Teas take the lead every time

 ,

60
ONE-EGG CAKE.
One cup of sugar, one-half cup of butter one egg, one-
half cup of milk, one teaspoonful of Royal Baking Powder,
one cup of currants, two cups of flour.

COFIEE CAKES.
One quart two teaspoons of Royal Baking Pow-
of flour,
der, piece of butter size ofegg rubbed into the flour. Meas-
ure one of sugar, putting two-thirds of it into the flour mix ;

with milk or milk and water roll out until one-half inch
;

in thickness. Spread the remainder of the sugar and cinna-

mon on and roll up like jelly cake, cutting oft in pieces one-
half inch in thickness. One egg is an improvement, but it
can be made without.
COFFEE CAKE.
Two cups of brown sugar, one cup of mo'asses, one cup
of butter, one cup of strong coftee, four cups of flour, four
eggs, one teaspoonful of soda, two teaspoonfuls each of cas-
sia, cloves, allsj^ice and nutmeg, one pound each of raisins

and currants, one-quarter of citron.

CREAM CAKE.
Two eggs, one-half cup cf sugar, one teaspoon of cream
tartar, one-half teaspoon of soda, a pinch of salt, one cup of
flour.
Filling :One cup of milk (boiling), two or three table-
spoons of sugar, one egg, one tablespoon of flour add to the
milk. After cooling, flavor to taste.
Frosting wade of the whites of two eggs, four table-
spocns pulverized sugar spread on cake and cover with
;

cocoanut.
BEAUTIFUL CAKE.
One and one-half cups of sugar, one cup of butter, three
eggs, two and one-half cups of cups of flour, one-half tea-
spoon of soda, one of cream tartar, one-half cup milk. A
good cake to keep.
COLD WATER CAKE.
Two eggs, one cup of sugar, one-half cup of butter, one
teaspoon of cream tariar, one-half teaspoon of soda, oue and
a half cups flour, one-half cup cold water, lemon or vanilla.

Mansfield's Coffees are far famed

 Gl
MOTHER HUBBARD CAKE.
One cup of eggs,one and one-half cups of sugar, one
cup of butter, one and one-half cups of flour, one-half tea-
spoon Royal Baking Powder. Beat flour and butter to a
cream beat eggs and sugar very light, put all together, add
;

baking powder last.

WHITE CUP CAKE.
One cup of butter, two of sugar, three of flour, one of
sweet milk, one teaspoonful Royal Baking Powder, the
whites of four eggs well beaten.
SPONGE CAKE NO. 1.

Beat well together the yolks of ten eggs with one pound
of powered sugar, then stir in the whites beaten to a stiff
froth. Beat the whole together ten or fifteen minutes, then
stir in gradually one-half pound sifted flour. Flavor with
nutmeg or the grated rind of half a lemon. Bake im-
mediately.
SPONGE CAKE NO. 2.

Three eggs, one and a half cups of sugar, one-half cup

of cold water, two cups of flour, one teaspoonful Royal Bak-
ing Powder, pinch of salt, flavor with vanilla or lemon.
MOONY CAKE.
Six eggs, two coffee cups of sugar, one coffee cup of
butter, one coffee cup of milk, two teaspoonfuls Royal Bak-
ing Powder, three coffee cups of flour.

DAYTON C.IKE.
One cup of butter, two cups of sugar, three cups of
flour, one-half cup of milk one-half teaspoonful of soda, one
teaspoonful of cream tartar, six eggs. This is very nice and
will keep three months, spiced a good deal with two pounds
of raisins, two pounds of currants, one pound of citron
chopped.
DEXTER CA.KE.
Rub a half cup and one cup of sugar to a
of butter
cream, add the whites of three eggs well beaten then add a
;

half cup of milk in which is dissolved half teaspoonful of

soda, beat well then add two cups of flour in which is stirred

Specialty of Imported Canned Goods

 62
one teaspoonful of cream tartar ; one teaspoonful of vanlla.
Bake in three tins.
Frosting : Yolk of three eggs, one cup of pvilverized
sugar, beat fifteen minutes ; flavor and spread between the
layers and on top.

CIKCLE CAKE.
One cup cup of butter, two eggs, one-
of sugar, one-half
half cup of milk, one-half teaspoon of soda, one teaspoon of
cream tartar, two cups of flour.
Frosting for same One cup of sugar, one-half cup of
:

milk, one square of chocolate, a bit of butter.

CHOCOLATE PIE.
Two cups of sugar, two-thirds of a cup of butter, yolks
of five eggs, whites of two, one cup of milk, three and one-
half cups of floui-, one teaspoon Royal Baking Powder.
Mixtiu'e for fillirg : Whites of three eggs, one cup and
a half of sugar, three tablespoonfuls of grated chocolate, one
teaspoonful of vanilla.
Bake the cake on Washington pie plates and spread the
mixture between the layers and over the top of each pie, first
allowing the pie to cool. Thisi makes two pies.

POUND CAKE.
One pound of sugar, one pound of flour, three-quarters
of a pound of butter, two tablespoonfuls of brandy, one-
quarter teaspoonful of soda, eight eggs, one-quarter pound
of citron, one pound of raisins.

CORNUCOPIAS.
One and one-half cups of sugar, two cups of flour, one-
half cup of cold water, three eggs, one teaspoonful of cream
tartar, one-half teaspoonful of soda, little salt. Bake in
small tins and roll up like cornucopias.

BLUEBERRY CAKE.
Four cups one cup of sugar, two eggs, one-half
of flour,
cup of melted butter, one and one-half teaspoons of cream
tartar, one teasj^oon of soda, one pint of berries rubbed in a
dish of flour.

Try Millar's Royal Paragon Cheese

 G3
TEA CAKE.
Three cups of floui', one teaspoon of cream tartar, a little
salt, butter size of an egg, half cup of sugar. Mix together,
then add one and one-half cups of milk, one egg, and half
teaspoon of soda.
POVERTY CAKE.
One cap and one-half cups of sugar, three
of batter, one
cups of flour, one and one-half cups of raisins (stoned), one
cup of milk, two eggs, one half teaspoon of soda in one-half
cup of molases, one-half teaspoon of cinnamon, clove and
nutmeg.
CUP CAKE.
Two
cups sugar, one cup of milk, four eggs, one-half
cup of butter, two teaspoonfuls of Royal Baking Powder,
three and one-half cups of flour.
LEOPARD CAKE.
One and one-quarter pounds of butter, one and one-
quarter pounds of sugar, one and one-quarter pounds of
flour, Divide the quantity for dark
a tablespoon of mace.
part. Three pounds of raisins, one-half pound of citron, one
scant cup of molases, one-quarter of a teaspoon of soda
lemon and brandy, one teaspoon of clove and cinnamon.
Drop in like marble cake. . •

CHOCOLATE CAKE.
One cup of sugar, one-half cup of butter, one-half cup
of milk, one cup of flour, one-half cup of cornstarch, whites
of three eggs, one teaspoon of Royal Baking Powder, two
squares of chocolate (melted).
LEMON CAKE
Two
cups of sugar, one-half cup of butter, one cuj) of
milk, three and one half cups of flour, three eggs, two tea-
spoonfuls of cream tartar, one teaspoonful of soda. Bake in
four layers.
Filling: Grate the rind of three small or two large
lemons and a'ld the juice with one cup of sugar, one egg,
one-half cup of water, one teaspoonful of flour, and one tea-
spoonful of butter. Boil until it thickens, then place be-
tween the layers of the cake.

Evaporated Fruits in their season

 ;

64
CORNSTARCH CAKE.
One and one-half cups of sugar, one-half cup of butter,
one-half cup of milk, one-half cup of cornstarch, one and
one-half cups of flour, one teaspoonf ul of Royal Baking Pow-
der, whites of six eggs beaten to a froth and stirred in last.

MOLLIE'S CAKE.
Two cups of sugar, one-half cup of butter, three cups of
flour, one cup of milk, four eggs, yolks and whites beaten
separately, two teaspoonfuls of Royal Baking Powder. Sift
cream tartar and soda with the flour, cream butter and su-
gar, add beaten yolks of eggs, mix well, then tlie flour and
milk, and lastly whites of eggs.

FARMER'S FRUIT CAKF.

Wash thoroughly three cups of dried apples, and soak
over night. Drain ofi" the water through a seive, cliop them
slightly, then simmer two hours in three cup of molasses,
then add two eggs, one cup of sugar, one cup of sweet milk
or watei*, three quarters of a cup of butter, one-half teasi^oon-
ful of soda, flour to make quite a stiff batter, cinnamon, clove
and other spices to suit the taste.
HARLEQUIN CAKE.
One cup two cups of sugar, three eggs (yolks),
of butter,
one cup of milk, three cups of flour, one measure each of
Horsford's bread preparation, one teaspoonf ul of cream tartar,
one-half teaspoon of soda, three eggs, (w^hites), mix in the
order giveji. Then divide the dough in four equal parts
have two parts the color of the dough, flavor one with ex-
tract of orange, the other with vanilla, color the third with
two squares of chocolate melted, color the fourth with pink
coloring and flavor with strawberry, then bake each. When
done lay a light, then a chocolate, then a light, then jDink.
Between the layers spread lemou jelly, and frost with white
frosting.
Lemon jelly Beat one egg, add one cujd of water, the
:

grated rind and juice of one lemon, pour this slowly over
one cup of sugar mixed with two tablespoonfuis of flour.
Cook until quite smooth.

Best Results from Mansfield's Extracts

[ 65
ANGEL CAKE.
One cup one and one-half cups of sugar, one
of flour,
teaspoonful of cream tartar. Sift the whole four times.
Beat the whites of eleven eggs to a froth on a large platter,
add one teaspoonful of vanilla, then add the flour< sugar, and
a little salt very lightly. Bake in an ungreased pan slowly
forty minutes, the pan must have a tube in it let it remain ;

in the pan until cold.

TAVE'S CAKE.
Yolks of six eggs, one whole egg, one and a half cups
of sugar, one-half cup of milk, one-half cup of butter, one-
half cup of cornstarch, one and one-half cups of flour, one-
half teaspoonful soda, one teaspoonful cream tartar.

WHIPPED CREAM CAKE.

Three eggs, one cup of sugar, one-half cup of sweet
milk, one teaspoonful cream tartar, one-half of soda (in the
milk), one cup of flour vanilla.
; Bake in layers.
Filling "Whip one large cup of sweet cream, three
:

tablespoonfuls of sugar, and flavor with vanilla.

SPICE CAKE.
One cup with one teaspoonful of soda, one
of molsses,
cup of sugar, one cup of butter, one cup of sour milk, two
eggs, one cup of raisins, one teaspoon of all kinds of spices,
flour not to stiff, beat thoroughly.

MELTED BUTTER CAKE.

One and one-half cups of sugar, two-thirds of a cup of
milk, three eggs, one teaspoon of cream tartar, one-half tea-
spoon of soda. Add oi.e-half cup of melted butter the last
thing before putting into the oven.
TEA CAKES.
One scant cup of sugar, two eggs one-half cup of
half
melted butter, one and one fourth cups of milk, one teaspoon
of soda, two teaspoons of cream tartar, flour to make a stiff
batter. Bake in gem pans.
DELICIOUS CAKE.
Two cups of sugar, one cup of butter, one cup of milk,

Latest Specialties in Grocery line at Mansfield's

 ;

66
three eggs, one teaspoonful Koyal Baking Powder, three
cups of flour.
CEEAM CAKES.
One cup one-half cup of butter, one
of boiling water,
cup of flour, and three eggs. Let the water and butter come
to a boil, then stir in the flour and let it cook a minute or
two. Take from the stove and break in the eggs, one at a
time. Stir till thoroughly mixed, then drop in pans. This
will make a dozen cake Bake in quite a hot oven until the
.

butter, which comes to the surface in bubbles, disappeai'S.

Cool in the pans.
Filling : One cup of sugar, one-half cup of flour, one
egg, one pint of milk. Cook like custard. Flavor with va-
nilla.

NELLS CHOCOLATE CAKE NO. 1.

One cup of sugar, one-half cup of butter, one-half cup

of milk, two eggs, two cups of flour (two-thirds full), one
even teaspoon soda.
Mixture One-half cake chocolate, grated, one-half cup
:

of milk, two heaping tablespoon of sugar, yolk of one egg.

Cook until it thickens, stin-ing all the time, and mix with the
cake. Flavor with vanilla.

CHOCOLATE CAKE NO. 2.

cup sugar, one-half cup of butter, one-half cup of

OniR
water, one and one-half cups of flour, two eggs, one square
of chocolate, one teaspoonful cream tartar, one-half teaspoon
•
of soda, one teaspoon vanilla. Beat butter and sugar to a
cream dissolve soda in water
; mix cream tartar in flour
;

dissolve chocolate and beat in before j utting in the flour.

Bake in one sheet.
CHOCOLATE CAKE NO. 8.
One cup of sugar, two eggs, one-half cup of milk or wa-
ter,two cups of flour, one-half cup of butter, one teaspoon
Koyal Baking Powder, one square of chocolate vanilla. ;

LIGHT CAKE.
One cup of butter, two cups of sugar, two cups of flour,
one cup of milk, one cup of cornstai'ch, whites of five eggs,

Edam, Pineapple, Cream and Domestic Cheese

 67
one teaspoonful of soda, two teaspoonfuls of cream tartar.
Flavor with vanilla. This is enough for two cakes, and the
cakes should be cold before the frosting is put on. Bake
the cake in sheets.
Caramel frosting : Two cups of sugar, one cup of milk,
piece of butter size of walnut. Boil twenty minutes and
then take from the stove and beat rapidly until cool enough
to spread on the cake. Melt some chocolate and put a thin
coating over the top of the boiled frosting.
LEMON CAKE.
Make this cake the same as -'Light Cake," omitting the
flavoring. If prefered, take an extra cup of flour instead of
the cornstarch. Bake in thin sheets.
Lemon filling Juice and grated rind of one lemon ;
:

one egg, one cup of sugar, one teaspoonful of flour, butter

a walnut.
size of Stir it over the steam of a teakettle until
thoroughly heated. Tho boiled frosting is very nice on this

SILVER CAKE.
One cup of butter, two cups of sugar, three cups of
flour, one-half cup of milk, one teaspoonful of cream tartar
and one-half of soda, whites of eight eggs,
TEA KISSES.
Half a cup of butter, two cups offlour, one cup of su-
gar, two eggs beaten stiff, two tablespoons of milk, two tea-
spoons Royal Baking Powder. Dip out by the teaspoonful •

spreas far apart on a pan. Sprinkle with powdered sugar

and bake in a quick oven. It takes but a few minutes, and
they are very nice.
BROWN SUGAR CAKE.
Two and one-half cups of brown
sugar, one cup of but-
ter,one half cup of milk, three eggs, three cups of flour, two
teaspoonfuls of Royal Baking Powder, one-third of a tea-
spoonful of nutmeg, one teaspoonful of molasses, one cup of
currants, one cup of raisins, one-quarter of a pound of citron.
JAMES CAKE.
One and one-half cups of sugar, one cup of butter, two
eggs, two teaspoonfuls of molasses, one half cup sour milk.

Day and Martin's Blacking

 68
oue large teaspoonful of soda, two and one-half cups of flour,
all kind of spice.
GOOD ONE EGG CAKE.
One-half cup of butter, one and one-half cups of sugar,
one cup of sweet milk, one egg, two teaspoonfuls Royal
Baking Powder, one cup of raisins chopped fine, three very
scant cups of sifted flour, flavor.

FILLING AND FROSTING FOR CAKE

RAISIN FILLING
Take one cup of white sugar, put it into a tin basin with
enough water to dissolve it let it boil until it
; will harden in
cold water. Have ready a cupful of stoned and chopped
raisins, then beat the white of one egg to a stiff froth, put
with the raisins into the boiling sugar. Stir briskly, and
while warm put it between the layers of the cake.

CHOCOLATE FROSTING.
One cup of sugar, one-half cup of milk, piece of butter
half the size of an egg, one square of chocolate ; boil until
brittle. Beat it a while before putting on the cake.
FIG FILLING.
One cup a sc^nt half cup of water, boil till it
of sugar,
forms a thick syi*up and add half a pound of figs chopped
fine. Cook two or three minutes, take from fiie and add the
juice of one lemon and the whites of two eggs beaten stiff.
When taken fro.u the stove it shoald be too thick to ran.
FROSTING.
One cup of sugar, four tablespoonfuls of water, boil
without stirring until it ropes white of oue egg well beaten,
;

one-quarter of a teaspoonful of cream tartar, flavor. Pour

the boiling syrup on the egg, slowly beating all the time.
Beat enough
until cool to spread.
For Chocolate Frosting add two tablespoonfuls or more
of grated chocolate to the egg before pouring on the syrup.

Red and Blue Sugar for Cake

 69
COFFEE ICING.
One-half gill of strong coffee in a sauce-pan, add one
cupful of confectioners' sugar. Stir over the fire until warm.
Spread on cake.

PINK COLORING FOR CAKF AND CREA.MS.

One-quarter ounce each of cochineal, alum, cream of tar-
tar and salt of tartars, one gill of boiling water, one-quarter
pound of sugar. To the first three ingredients add the boil-
ing water and put in a porcelain stew-pan. Let it stand on
the stove, without boiling, for twenty-five minutes add the;

salts of tartar very gradually, stirring all the time add the
;

sugar, strain and bottle it. Use one or two teaspoonfuls, ac-
cording to the shade desired.

FROSTING WITHOUT EGGS.

Put four tablespoonfuls of sweet milk in a dish over a
slow fire ; whensimmers stir in slowly one cup of granu-
it

lated sugar, let it boil five minutes without stirring, then set
the dish in cold water or on ice and stir to a cream. This
frosting does not flake off, and with a little practice is per-
fect. Flavor according to taste. If it gets hard too soon
heat again.

BANANA FILLING FOR CAKE.

One cup of tine sugar, one half cup of boiling water,
boil until quite thick ; white of one egg, beaten stiff. Pour
boiling mixture over the egg, stirring constantly ; add three
bananas sliced thin, beat the whole together until cool and
thick enough to spread without running.

COCOANUT FILLING.
One grated cocoanutto one-half of this add whites of
;

three eggs, beaten one cup of powdered sugar lay this

stiff, ;

between the cake. Mix with the remaining half of cocoanut

four tablespoons of powdered sugar spread on top for ;

frosting

Confectioners' and Powdered Sugar

Elastic ^^ Starch
A great invention. Requires no cooking.
Makes collars and cuffs stiff and nice,
as when first bouo-ht new.

This Starch is made entirely different from

all other Starches, and is the only starch in
the United States that is put up by men
who have a practical experience in the
laundry business. How to laundry linen
has been kept a secret long enough, that
can and should be done in every family.
By using this Starch your Shirts, Cuffs
and Collars, will be just as stiff and nice as
when first bought new. A fcAV other advan
tages this Starch possesses over all other
Starch is : no cooking, keeps
It requires
the iron from sticking and linen from blis-
tering while ironing. The manufacturers
offerone hundi-ed dollars in gold, if this
Starch jnoves injurious to the finest of lin-
en.

J. C. Hubinger Bros' Co., are the inventors

and originators of the ELi STIC STARCH.

They didn't have to boiTow and steal the
name and fame of their neighbors in order
to sell this Starch. Beware of worthless
imitations which have recently been put '.

into the market to deceive the public. Be

sure that the name ELECTRIC, cut of the
]

and name of J. C. Hubinger Bros'

flat-iron, '

Co., New Haven, Conn., is upon the package i

without which it can not be genuine. Al-

ways in stock at i

W. h, Mansfield & Go's., Putnam.

 FOR BEST RESULTS USE

Mansfield's Flavoring Extracts

^ P§jf9@|^ ffwi^ Ellll 8to§li ^
FULL WEIGHT.
Endorsed by the best trade in this section.

None better and few if any Equal.

Don't Spoil Your Food

-BY USING-

POOR EXTRACTS
W. H. Mansfield & Co., Proprietors.

Mansfield's Ground Spices

ARE ABSOLUTELY PURE
Ground from Selected and Best Spices by experienced
spice millers, expressly for us, and not one single particle of
adulteration ever had, or will ever be added to them.

Of course they cost more than ordinary, and so called

pure spices, but they are certainly worth mole, as they are
stronger; thus in reality costing less.

For Sale in boxes and bulk.

W. U.Mansfield & Co. Prop.

Canned * Goods
Largest Variety, Largest Stock, Finest Quality, Freshest
Goods most carefully Packed in Connec-
ticvit will be found at

W. H. MANSFIELD & GO'S

Consisting of all kinds Fruits, Vegetables, Meats, Fish, Soups,
Potted Meats and Poultry. French Vegetables in ghss and
tin. California Fruits in glass.

OiaB BEiiiABr^® Tomatoes

Packed expressly for us from selected stock. The Corn is

extremely TENDER, SWEET and free from silk.

The Tomatoes are also packed with extreme care from Per-
fection variety ; being ripe, yet always perfectly sound.

As we are heavy buyers in all lines of Canned Goods, we

are enabled to give lowest prices.

W. H. Mansfield & Co., Putnam.

 Cookies and Gingerbread,
MOLASSES DROPS.
One cups of molasses, one-half cup of but-
atid one-half
ter, and one-half teaspoons
one-half cup of milk, one egg, one
of soda, three and one-half cups of flour.

GINGER SNAPS.
One cup cup of light brown sugar, one-
of molasses, one
half cuiD of butter and one teaspoonful of salt, one tea-
lard,
spoonful of ginger, three scant teaspoonfuls of cream tartar,
one-half cup of boiling water in which stir two teaspoonfuls
of soda. Pour over the other ingredients and add Hour.
Roll thin.
SUGAR COOKIES No. 1.

One and one-half cups of sugar, one cup of melted but-

ter,one cup of sour milk, one e^g, one teaspoonful of soda.
Beat egg, stir in the other ingredients with just floar enough

so that the paste can be handled and moulded. Roll thin

and bake light but quickly.
SUGAR COOKIES No. 2.

Ona cup of sugar, one cup of butter, one egg, thi-ee ta-

blespoons of buttermilk, one-half teaspoon of soda; mix quite

hard.
SUGAR COOKIES No. 3.

Two
cups of sugar and one cup of butter beaten to
cream yolks of three eggs beaten and added, one teaspoon
;

of soda, two tablespoons of sour milfe; floiir to make stiff.

Roll thin.
MOLASSES COOKIES No. 1.

One and one-half cupsmolasses boiled ten minutes,

of
one-half cup of butter, one teaspoon of soda, flour to make
stiff. Roll thin and bake quickly.

Imported Vegetables in Glass.

 74
MOLASSES COOKIES No. 2.

One cup of sugar, two cups of molasses, three-fourths of

a cup of butter, two-thirds of a cup of boiling w^ater, two
small teaspoons of soda dissolved in the hot water, one tea-
spooa ginger salt.
; Knead as little as possible. Roll thin
and bake quickly.
BELKNAP COOKIES.
One cup of sugar, one cup of butter, three eggs, one
quart of flour, one and one-half teaspoons of Royal baking
powder, one-half nutmeg.
BAKER'S SQUARES.
Two cups of molasses, one heaping cup of butter, one
cup of sugar, two-thirds of a cup of sour milk, two table-
spoonsful of ginger, two teaspoonfuls of soda in the molass-
es and one in the milk, two eggs, flour to knead. Mix over
night. Roll thick and cut with a square cutter. Bake a
light brown.
GINGER COOKIES.
One cup of sugar, one cup of molasses, one cup of but-
ter, three teaspoons of ginger, one egg, two teaspoons of soda
dissolved in six tablespoons of hot water, salt to taste. Bake
in a quick oven.

SPONGE GINGERBREAD.
One and one-half cups of molasses, one-half cup of melt-
ed butter, one good teaspoonful each of soda, salt and gin-
ger, one cup of boiling water, flour enough for a thin batter
as for sponge cake. Bake in thin sheets in a quick oven.
SNICKER-NOODLES.
Two eggs, two cups of sugar, three-quarters of a cup of
butter, one cup of milk, two teaspoons Royal Baking Powder,
four cups of flour. Drop in buttered pans. Sift over ciuna
mon and sugar just before putting into the oven.
HERMITS.
One and one-half cups of sugar, one cup of butter, three
eggs, one-half teaspoonful of soda, ©ne teaspoonful each of
nutmeg, cassia aud allspice, one cup raisins chopped fine, one-
half cup of citron, chopped, flour to roll. Quick oven.

Mansfield's Spices are Perfection.

 75
CHOCOLATE COOKIES.
One cup of butter, one and one half cups of sugar, two
eggSjOne teaspoon of soda dissolved in a little milk,four cups
flonr,two teaspoons cream tartar,two squares melted chocolate
MARIE'S NUT WAFERS
Two eggs, one and three-quarters cups sugar, one-half cup
butter, one quart nuts chopped tine, as little flour as possible
to roll thin.
SOFT GINGERBREAD.
One-half cup of molasses, one-half cup of sugar, one egg,
butter size of an egg,one-half cup of buttermilk,one teaspoon
of soda, one cup of raisins, chopped, two cups of flour.

COFFEE GINGERBREAD
One egg, one cujd of molasses, one cup of coffee, one tea-
spoonful of soda, one-half cup of butter, one-quarter of a tea-
sj)oonful of all kinds of spice, one-half cup of sugar, three
cups of flour. Bake in a thin sheet.

NICE DOUGHNUTS No. 1.

Two eggs, one cup of sugar, one tablespoonful of lard,

one cup of buttermilk or sour milk, a teaspoonful of soda, a
little salt and nutmeg.

DOUGHNUTS No. 2.

One cup two eggs, two-thirds of a cup of sweet

of sugar,
milk, two teaspoons of Royal Baking Powder, two and one-
half teaspoons of melted butter, nutmeg, salt, and a tiny bit
of cinnamon. Mix soft.
TRIFLES.
Beat one egg to a stiff froth, add a little salt and flour
enough to make very stiff. Roll as thin as a wafer and fry in
hot lard.
BAKER'S GINGERBREAD.
One cup cup of sugar, two eggs, one
of molasses, one
cup of sour milk, one cup of butter, three teasjDoonfuls of so-
da, one teaspoonful of ginger flour enough to roll
; cut in ;

quite thick squares; just before putting into the oven cover
with the beaten white of one egg.

Old Reliable Soap makes the clothes white.

 76
WA.RM GINGERBREAD.
One cup of molasses, one cup of sugar, four tablespoon-
fuls of butter, two teaspoonfuls each cf soda and ginger, two
cups of flour ; salt, one cup of boiling water put in just be-

fore putting into the oven.

COFFEE CAKES (GERMANj.

One quart of flour,one-balf cup of butter, one cup of
sugar, one cup of sweet mi'k, two teaspoons of
cream tartar, one teaspoon of soda. Mix and roll an inch
thick. Sprinkle on the dough one-third of a cup of sujT;ar
mixed with one teaspoon of cinnamon, and roll like a jelly
roll. Cut off the thickness of cookies and bake, being careful
not to have them too near together in the pan. These are
very nice to ea+ with coffee in place of doughnuts.

COTTAGE CHEESE.
Heat sour milk with a gentle heat (it is a good way to
set tlie pan over a kettle of warm but not boiling water) until
the whey separates from the curd. Pour off the whey with
care, put the curd into a bag, and hang it to drip for several

hours. Do not squeeze Work it with a spoon or with

it.

the hands until and even, salt it. add a little cream
it is soft

or butter, mould into round balls, or leave it to be served in

small saucers. It should be eaten while fresh.

BONNY-CLABBER, OR LOPPERED MILK.

Set a china or glass dish of skimmed milk away in a warm
place, covered. —
When it turns i. e., become a smooth, firm,
—
but not tough cake, like blancmange serve in the same dish.
Cut out carefully with a large spoon, and put in saucers with
cream, powdered sngar, and nutmeg to taste. It is better if
set on the ice for an hour before it is brought to the table.
Do not let it stand until the whey separates from the curd.
Few people know how delicious this healthful and simple des-
sert can be made, if eaten before it becomes tough and tart,
with a liberal allowance of cream and sugar. There ar3 not
many jellies and creams superior to it.

Try Our Superior Ground Ginger

 BENSDORP'S
iRoyiil 3)Mfch

-#t@k©e©lal£ei

See that the covei' of every can

of Cocoa bears this stamp.

For all choice ©@©king purposes, as well as S^lnMag,

this Cocoa is not only the best,j but more conven-
ient and economical than chocolate in cake

form. Try it once in place of what

you are now using. For sale
and recommended by

W. H. Mansfield & Co.

 PIES.
PASTRY FOR ONE PIE.
One cup of flour, one large spoonful of butter and lard
mixed, one-half teaspoon of salt. Rub the lard into the flour
and wet with ice water uDtil it is a soft dough ; roll into a
thin sheet and spread butter over it. Fold the corners over
it and roll.

PUFF PASTE.
One half pound of flour. Make a hole in the middle and
put in a pinch of salt, then mix with the hand with cold
water. About one gill is necessary. Then roll to one-quar-
of an inch thick spread over it one-half pound of butter as
;

evenly as possible, fold it in four ; roll it again, fold as before

four times, for extra, five times. Use only flour sufiicient to

keep it from Cut it with a paste cutter and color

sticking.
with the yolk of an e^q, and a little water. A quick oven as
for roasting beef. Do not open the oven for ten minutes.
They will be done in fifteen minutes.

TART PASTE.
Half cup of butter, half cup of lard, mixed, two cups of
flour, a half cup of sweet milk, one teaspoonful of cream tar-
tar and a half teaspoonful of soda.
le:\ion custard pie.
One cup of scalded milk, one-half cup sugar, two table-
spoons of flour, three eggs Take out whites of two eggs
for frosting. Grated rind of one lemon, piece of butter size
of an BQg. Beat together, then put in hot milk. When
slightly cool add lemon juice. Bake crust first, then spread
on filling and frost. Brown in oven. Beat frosting on a
plate a long time after the sugar is added.

We always sell Pure Lard

 79
LEMON
PIE.
Two one cup of water, one cup of sugar,
large lemons,
four eggs, two tablespoons of cornstarch or three of flour.
Grate the rind of one lemon, squeeze out juice and pulp of
both, add sugar and water ; separate white from yolks, beat
yolks and add to lemon; stir well and put in steamer, let it

steam until hot. This makes two pics. While steaming line
two plates with paste and bake, making holes in crust so it
will not blister. By the time crust is made filling is hot
enough to stir in, starch having been mixed with half a cup
of water, steam until thick.
let it Beat whites of eggs to a
stiff froth, add four tablespoons of sugar and half a teaspoon

of lemon extract. Frost with this.

LEMON PIE (WITH FROSTING.)
Allow the grated rind and juice of two lemons, two cnps
of sugar, three eggh, and a piece of butter as large as an egg.
Rub smooth in some cold water two tablespoonfuls of corn-
starch. Have ready two cups of boiling water in a saucepan,
and stir into it the cornstarch until it looks clear. Then
pour into a dish and add the sugar and butter. When it
becomes nearly cool, add the yolks of three eggs and one of
the whites, beaten together, the grated rind and juice of the
lemons, and bake in two deej) plates of medium size, lined
with a delicate crust. Beat up the whites with two spoon-
fuls of sugar, very stiff, spread this over the pies after they
are baked, sprinkle with sugar and brown a few minutes in
the oven.
MOCK MINCE PIE.
Six soda crackers, two cups of cold water, one cup of
molasses one cup of brown sugar, one and one-half cups of
melted butter, one cup of chopped raisins, one cup of cur-
rants two eggs beaten light, one tablespoonful of cinnamon,
one teaspoonful of nutmeg, one of clove, one of salt and one
of black pepper. Wineglass of brandy or cider. This is
enough for four large pies.
BOILED CIDER PIE.
One quart of cider boiled down to one cupful, one heap-

Largest line of Crackersin the County

 ;

80
ing cup siigar, two eggs, one heaping tablespoon of flour.
Before pouring on the crust add four teaspoons cold water
aud one teaspoon vanilla. Bake with two crusts.
SQUASH PIE.
One cup of strained squash, one egg, one and one-quar-
ter cups of riailk, one-half cup of sugar, nutmeg, and salt.

Enough for one pie.

CREAM PIE.
Line a deep pie plate with a rich paste beat the white ;

of an egg, add one pint of cream, sugar to taste beat all ;

together well but not whip flavor with nutmeg or vanilla and
;

bake as a custard pie.

APPLE PIE NO. 1.

Pare and slice enough apples to fill the plate or plates

add one cup of sugar to a plate, a little butter, two table-
spoons of water, and flavor with nutmeg, cinnamon, or ex-
tract of lemon. Bake until the apples are soft.

APPLE PIE NO, 2.

Stew enough apples for four pies, four eggs, two -thirds
of a cup of butter, one cup of sugar, a tablespoon of extract
of lemon.
BRAMBLES.
One coffee cup of raisins chopped fine with one lemon.
Add two crackers rolled fine, one cup of sugar, one egg, one-
fourth cup of milk; mix thoroughly. Have pastry cut into
squares and place a tablespoonful of the mixture in each one.
Moisten the edges Avith milk to prvent running out, and fold
over. This will make eighteen.
BANBERRIES.
One pound of raisins seeded and chopped, the juice and
grated rind of two lemons, two cups of sugar, two eggs.
Make a rich crust, out out with saucer, put a teaspoonful on
each, double up like a turnover, brush over with milk and
bake. This makes forty.
PUMPKIN PIE.
Pare and take out the seeds of a small pumpkin, stew it

Finest line of Canned Goods in tliis section

 81
dry and strain through a colander add two quarts of milk,
;

three eggs, three tablespoons molasses, and some sugar.

Season with cinnamon, ginger and salt.

LEMON PATTIES
Line small pattie pans with puff paste and fill with the
following mixture Three eggs, two cups of sugar, grated
:

rind and juice of two lemons. Bake lightly.

RHUBARB PIE.
One cup of sugar, one egg, a small piece of butter, one
lemon, juice and rind, two tablespoons of flour or cornstarch,
one cup of chopped rhubarb, a little salt. Bake with two
crusts.

MINCE MEAT NO. 1.

Five pounds of meat, two pounds of suet, two pounds

of chopped raisins, one pound of whole raisins, one peck of
apples, two bowls of molasses, one bowl of vinegar, four
bowls of cider, four bowls of sugar, three tablespoonfuls of
cloves, three of cassia, three of allspice, and two of salt.
Three nutmegs, citron, currants and jelly if you like.

MINCE MEAT NO. 2.

Three and one-half pounds of beef, two of suet, seven of

apples, three and one-half of raisins, stoned, one of citron
and one of currants, one-half ounce of mace, one of clove,
one of allspice, one of cinnamon, and one-half of nutmeg,
one quart of cider, one pint of molasses, two pounds sugar,
one-half cup of salt. Sometimes a little change from the
this according to taste.

MINCE PIE MEAT NO. 3.

Two pounds of beef, four of apples, three of raisins, two

of sugar one teaspoonful of clove and one of cinnamon,
;

one-half pound of citron, one quart of cider, three pints of

cranberries chopped fine, one pint of molasses, a little butter
when the pies are made.

Headquarters for Dried Fruits

 HOT PUDDINGS
BLUEBEKRY PUDDING.
Two cups of sweet inilk, one cup of sugar, two eggs well
beaten, one tablespoonful of butter, four cups of
floui*, with

one teaspoon of soda and two teaspoons of cream tartar sift-

ed through it. Stir in one pint of berries and steam one
hour. Serve with sauce.

CREAM PUDDING.
Mix with one and one-half cupsof milk, two cups of flour
and one teaspoon Beat three eggs to a froth, and
of salt.
just before baking add one cup of cream.

BAKED INDIAN PUDDING No. 1.

Two-thirds cup of Indian meal, one-third cup of flour,

mixed together two- thirds cup of molasses, one egg.
: Beat
the egg in a bowl with the molasses and one teaspoonful of
cassia, one large teaspoonful of suet, if you have, if not a
small piece of butter; salt. Let ono quart of milk come to a
boil, leavingone pint to stir in with the egg, molasses and
other ingredients. "When the irilk comes to a boil,stir in the
meal and flour gradually. Let it stand and cool before you
put in the egg. molasses, etc. Bake four hours.

INDIAN PUDDING No. 2.

One quart one scant cup of meal. Stir

of scalding milk,
the meal soft with the molasses, then stir into scalding milk
a little Fait and cinnamon and meal. Let cook a few minutes.
Take ofl" stove and add half pint cold milk. Bake slowly two
hours.
BAKED INDIAN PUDDING No. 3.

Scald two quarts of milk, reserving one cupful cold,eigbt

tablespooufuls Indian meal, and one and one-half cups of mo-
lasses, one teaspoonful each of ginger, cinnamon and salt.
Take from the stove and when sufficiently cool add the cup
of milk, two eggs, butter size of an egg, one cup of stoned
raisins. Bake three or four hours with cover. To be eaten
hot with butter or cold with cream, which is much nicer.

We sell all popular Fruit Jars.

 83
EOLY-POLY PUDDING FOR BEREIES OR FRUIT.
One pint of milk, one-half teaspoonful soda, one quart of
flour, one teaspoonful cream tartar, butter size of an egg ;

cut it into flour ; add milk and soda. Roll it one inch thick
as soft as you can have it ; spread berries or fruit over this ;

sprinkle with sugar : roll it up and steam one hour. Serve

with sauce.

GINGERBREAD PUDDING.
One cup of molasses, one cup of sour milk, three cups of
pastry flour, one tablespoon of butter, one tablespoon cinna-
mon, one teaspoon of soda, one-half teaspoon salt, one table-
spoonful of vinegar. Mix molasses, butter and seasoning,
dissolve soda in milk, add to the mojasses, then add flour,
lastly vinegar. Bake in tin pie plates if an inch thick, bake
two minutes in a moderate oven.
Sauce One egg, one-half cuj) powdered sugar, one-half
:

teaspoon of vanilla, three tablespoo s of milk. Beat white of

egg stiff, beat in the sugar, then add vanilla, and the unbeat
en yolk of the egg, lastly all the milk.

CIRCASSIAN PUDDING.
crumbs in one pint of milk.
Boil six tablespoons of bread
Stir in the yolks of three eggs beaten with four tablespoon-
fuls of sugar and piece of butter size of walnut. Take from
the fire and stir in gradually the well beaten whites of three
eggs. Flavor wdth vanilla, pour into buttered dish and bake
in slow oven. Serve with sauce flavored with lemon juice.

ENGLISH PLUM PUDDING.

One one dozen large crackers or
large quart of milk,
fourteen small ones soaked in the milk over night. In the
morning add one small cup of suet chopped fine, two cups of
raisins, one cup of currants, six eggs, one teaspoon each of
cloves, cinnamon and mace, one nutmeg, one and one-half
cups of sugar, one cup of molasses. Steam five hours. This
pudding will keep for weeks.

Mansfield's Pure Maple Syrup in Cans and Bottles.

 84
RICE PUDDING.
One quart of milk, one cup of rice, one small cup molas-
ses,one quarter of a teaspoon of salt. Bake slowly two hour?
or until the rice looks red like Indian meal.
CRUMB PUDDING
Six tablespoonfuls of soft bread crumbs, one pint of
sweet milk, boil milk and bread ; stir until smooth,then cool.
Add yolks of three eggs and three-quarters of a cup of sugar
beaten together beat the whites of eggs and add last. Bake
;

about forty minutes in a moderate oven.

Sauce: One cup of sugar, butter the size of a small
walnut cream together, and mix white of egg enough to
.

make hard sauce. Flavor with vanilla or lemon juice.

FRUIT PUDDING.
One cup of molasses, one of sweet milk, one-half cup of
melted butter, one of raisins, half a cup of currants, two and
a half cups of flour, half a teaspoon of soda. Mix well. Salt
and spice to taste and steam two hours.
CRACKER PUDDING.
Six crackers, three spoonfuls of melted butter, four
spoonfuls of sugar and molasses, nutmeg and salt, one quart
of milk scalded and poured over this. When cool, add four
eogs, and chopped raisins. Serve with sauce.

ENGLISH PUDDING.
One cup cuj) of butter, one cup of
of molasses, one-half
sweet milk, one teaspoon of soda, three and one-half cups of
flour, a teaspoon of different spices, one cup of chopj^ed rai-
sins, one-half cvip of currants and citron. Steam two or
thi-ee hours. Serve with sweet sauce.
BURNT CUSTARD PUDDING.
of milk, four eggs, one-half cup of sugar.
One quart
Cover the bottom of a two quart tin pan nearly an inch deep
with damp brown sugar. Melt the sugar on the top of the
stove, warm the custard and pour over it without stirring.
Bake slowly. When cold turn out bottom up. Add a little
salt. This is very nice.

Always use our Pastry Flour.

 85
TUEK'S CAPS.
Two eggs, one pint of milk, one pint of flour : salt, flavor
to taste. Bake in cups half full. To be served hot with
sugar and cream.
DELICIOUS PUDDING.
Thicken one pint of milk with one-half cup of flour, and
simmer ten minutes. Add nearly a cup of sugar and a good
half cup of butter stir while hot until thoroughly mixed.
;

When half cold add the beaten yolks of live eggs when en- ;

tirely cold, add whites of eggs beaten to a stiif froth. Flavor

with lemon or vanilla. Bake in a two-quart dish as it rises a
great deal. Place in a pan of hot water in a quick oven for
half an hour. Serve with hard sauce flavored differently
from pudding.
COTTAGE PUDDING.
One teacup of sweet milk, one cup of sugar, one egg, one
tablespoonful of melted butter, one-half teaspoon of soda,
three cups of flour, uake one-half hour.
LEMON PUDDING.
Soak two slices of stale bread in cup of cold water. Mix
the yolks of two eggs, one-half cup of melted butter, a scant
cup of sugar and the juice of one lemon, and pour over the
bread. Bake, and frost with the whites of two eggs and one
cup of sugar. Brown lightly.
FRUIT PUDDING.
Two cups of chopped bread, one-half cup of chopped su-
et, one-half cup of molasses, one egg, one cup of stoned I'ai-
sins,one cup of milk with one-half teaspoon of soda dissolved
in one teaspoon of cloves, one of cinnamon, a little nutmeg
it,

and salt. Boil two hours in a double boiler.

Sauce: One-half cup of butter and one cup of sugar
beaten to a cream add one egg well beaten and five table-
;

spoonfuls of boiling water. Put in a bowl and set in the top

of the teakettle until it thickens.

BROWN BETTY.
One cup of bread crumbs, two cups of chopped apple,
one- half cup of sugar ; cinnamon, butter and salt. Butter a

We Warrant All Our Goods

pudding dish, and spread in layers, leaving the tojD layer of
apple. Cover closely with a plate and bake one hour. Do
not remove the plate until it has been out of the oven twen-
ty minutes. Serve with any sauce.
PLUM PUDDING.
Twocups of raisins stoned and chopped, one-half cup of
butter, one-half cup of sugar, one-half cup of mola-ses, one
teaspoonful of soda, one teaspoonful of all kinds of spices,
three eggs. White of one for cold sauce. Mix in flour enough
to make it*stiffer than molasses gingerbread; scant cup of
buttermilk, with teaspoonful of soda. Steam four hours.
STEAMl D BATTER PUDDING.
One cupof sweet milk, four cups of flour, two eggs, one
cup of sugar, one teaspoonful of salt, two teaspoonfuls of
cream tartar, one teaspoonful soda. Steam in cups thirty
minutes. Can put any kind of fruit in them. Serve with
saiice.

PUDDING SAUCE.
FOAM SAUCE No. 1.

Beat until light one cup of sugar and half cup of butter;
add the grated rind of half a lemon, and j)Our over the mix-
ture one cup of boiling milk. Let it stand twenty minutes.
FOAM SAUCE No. 2.

While scalding beat a half cuji

Scald a half cup of milk.
of sugar and one egg very lightly, then pour in milk, flavor
and et over steam of teakettle fifteen or twenty minutes.
SAUCE FOR PLUM PUDDING.
Two
cups of sugar, two-thirds of a cup of butter, two
teaspoons of flour, white of one egg, one-half pint of boiling
water. Place in a pan of boiling water and stir until it thick-
ens. Flavor to taste.

MOLASSES SAUCE.
One cup two large spoons of sugar, one-half
of molasses,
cup of vinegar ; up once or twice, and then thicken
let it boil

with a dessert spoonful of flour which has been mixed with a

We always sell Revere Granulated Sugar

 87
little of the molasses reserved. Boil about ten minutes; take
from the fire and add a piece of butter the size of an egg.
FOAMING SAUCE.
Beat whites of three eggs to a stifi'froth,melt a teacup of
sugarin alittle water and let it come toaboil; stir in one glass
of wine and then the yolks of the eggs. Serve at once.
FRENCH SAUCE.
Cream half a pound of butter, and stir in half a joound
of sugar. Then add the yolk of an egg and a gill of wine.
Put it on the fire; stir till it sin.meis. Flavor with
nutmeg.
A DELICIOUS BROWN SAUCE.
One-half pint of milk, one tablespoonful of butter, two
tablespoonfuls of sugar, two tablespoonfuls of flour, and
two tablespoonfuls of molasses. Boil ten minutes.
WINE SAUCE.
One and powdered sugar, two-thirds of a cup
a half cups
butter ; cream
beat to a add one wineglass of wine or
stiff ;

vanilla or nutmeg or brandy and beaten white of an egg.

Families have perfect freedom to choose what sort of

Preserves they will eat ; they can buy tons of jelly and
preserves for 10 cts., per pound, if they like that sort,
or they can buy

Guaranteed to be made from Selected Fruits, Granulated

nmm
Sugai", with no sort of adulteration.

Our advice is whether you have 10 cents or $10 to spend,

buy the BEST as far as your money goes, and then eat
plain bread and butter.
Cheap Luxuries are Not Desirable*
Always a large variety at

W. H. Mansfield & Co., Putnam.

 LADIES !

Will you kindly try tlie

lOSTON *
IRYSTAL #
iCLATINE} ?

It isdouble the strength of any other, is tasteless, odorless,

and makes the most transparent jelly, and it costs you
less than any other. Read what Prof. Sharples,State
Assayer of Massachusetts, says of it.

[Letter]
S. P. Sharpies, State Assay er, 18 Broad St.
Boston, Jan. 9, 1890.
Messrs. John A. Andrews & Co.:
Gentlemen — I have made a careful examination of the
four sampltjs of gelatine submitted to me in unbroken packa.
ges. These were mai'ked :

Boston Crystal Gelatine.

Nelson's Improved Brilliant Gelatine.
James Chahners' Sous' Transparent Gelatine.
Cox's Patent Refined Sparkling Gelatine.
As a result of this analysis, I find that the Boston Crys-
tal Gelatine is superior to all the others, in that it is absolute-
ly free from taste and odor, and that it makes a more trans-
parent jelly. It yields nearly double the amoant of jelly that
the same weight of Cox's will produce, and considerably more
than an equal weight of either of the others.
Respectfully,
(Signed, S. P. Sharple:;.

For sale by W. H. Mansfield & Co.

I
 COLD PUDDINGS.
CHOCOLATE BLANC MANGE.
One quart
of milk, one-half box of gelatine, one square of
chocolate. Dissolve the gelatine in cold water enough to
cover it; set the dish of milk in hot water and let it boil, dis-
solving the chocolate in it, add gelatine and let it boil a few
minutes before pouring into the mould. Better if made the
day before using.
COLD BKEAD PUDDING.
Cut in thin slices a small loaf of stale bread wash and ;

pick one pint of currants butter the slices of bread. Put a

;

layer of bread in the bottom of a pudding mould sprinkle ;

with the currants jout in more bread and crumbs until all is
;

used. Beat four eggs and a half cup of sugar together, with
one pint of milk and a little grated nutmeg ; pour over the
bread let stand half an hour until brown
; set away to cool
;

and serve with cream sauce.

RASPBERRY CREAM ICE.
One quart of cream, one pint of milk, one pound of sug-
ar, one lemon, one pound of raspberries. Mash the raspber-
ries, and mix all the ingredients together, and strain into a
freezer. Serve with wafers or sponge cake when frozen.

Bananas sliced with one cup of powdered sugar over

them and the juice of one lemon, make a good dessert. Stand
on ice one hour before used.
VANILLA CREAM.
One pint of sugar, one of water, three pints of cream not
too rich, the yolks of five eggs and one large tablespoonful of
vanilla extract. Boil the sugar and water together for twen.
ty-five minutes. Beat the yolks of the eggs with one-fourth
of a teaspoonful of salt. Place the basin of boiling syrup in
another of boiling water. Stir the yolks of the eggs into the
syrup, and beat rapidly for three minutes. Take the basin
from the fire, place it in a pan of ice water, and beat until
cold. Add the vanilla and cream, and freeze.
Use Boston Crystal Gelatine.
 90
CARAMEL ICE CREAM.
Make
tlie hot mixture as for vanilla. Put the small cup-
ful ofsugar in a small frying pan, and stir over the fire until
the sugar turns liquid and begins to smoke. Turn into the
boiling mixture and put way to cool. When cold add one
quart of cream. Strain the mixture into the freezer and
freeze. The flavor of this cream can be varied by browning
the sugar more or less.

SPANISH CREAM.
One pint of milk, put on in double boiler and dissolve in
it half a box of gelatine ; when the gelatine is fully dissolved
add the yolks of three eggs, beaten, and five tablespoons of
sugar. When it is as thick as custard, take from the stove
and add the whites of the eggs beaten stiff, and vanilla. Put
in mould to cool.

PHILADELPHIA ICE CREAM.

Take three pints when it comes to a boil stir in
of milk,

two tablespoons mixed in cold milk.

of flour Cook twenty
minutes. When cold add one quart of cream, two and one-
half cups of sugar, vanilla and a little salt.

PEACH PUDDING.
One-half box of gelatiue soaked in enough cold water to
cover it. Make a custard of one pint of milk, two eggs, one-
half cup of sugar let it cool and add gelatine. When almost
;

cold add one pint of peaches, either fresh or canned, pour in-
to a mould. Serve with whipped cream flavored with the
peach juice. Raspberries may be used in place of peaches.

CORN STARCH PUDDING.

One large pint of boiling water, whites of three eggs
beaten to a froth, a little salt,three tablespoons of corn starch
mixed in a little water mix starch in first, then eggs, cook a
:

few minutes, beating steadily.

Sauce: Yolks of three eggs, three-quarters of a cup of
sugar, one cup of milk, one tablespoon of buiter, vanilla, a
little flour for thickening. Boil milk, beat the rest and add.

Be Careful about Flavoring Extracts.

 91
APPLE SNOW PUDDING.
One large baked apple (tart), white of one egg, one cup
of sugar, Beat all together three-quarters of an hour.
Sauce One cup of milk (boiling), add to it the yolk of
:

one egg, two or three tablespoons of sugar, one teaspoon of

flour. Cook until thick. After cooling, flavor to taste.
FRUIT JELLY.
To one ounce package of Boston Crystal Gelatine add
one pint of cold water, place over the tea kettle or any warm
place. To one tea cup of dried apricots, or other fruit, put
one quart of cold water and place on back of the stove to
slowly swell. When the fruit is quite soft, let it boil slowly
a few minutes (never stir it and the
clear), add jelly wiJl be
two cups two minutes, and carefully skim the
of sugar ; boil
fruit into a mould. Put the gelatine into the syrup, and just
let it boil up, and pour over the fruit. When cold serve with
cream and sugar.
JUDGE PETERS' PUDDING.
Three-quarters of a box of gelatine, two lemons, two
oranges, six figs, nine dates, two bananas, ten nuts of any
kind dissolve the gelatine in one-half pint of cold water for
;

one hour; add then one-half pint of boiling water, the juice
of two lemons, and two cups of sugar. Strain and let it stand
until it begins to thicken. Stir into this all the fruit cut into
small pieces, and let it harden. Pour into a mould.

JELLIED PRUNES.
Use one pint of prunes, a pint and a half of water, one-
half a package of gelatine, oue-half pint of wine and one of
sugar. Soak the gelatine in one gill of the water for two
hours wash the prunes in two waters, rubbing them well be-
;

tween the hands put in a stewpan with five gills of water

;

and cook slowly for one hour take up the prunes and re-;

move the stones return the fruit to the water in the stewpan
;

and let it boil up add the gelatine and take from the fire,
;

stir until gelatine is dissolved, then add sugar and wine.

Place the stewpan in a pan of ice water and stir the prepara-
tioii until it begins to thicken. Pour into a mould and set in

Headquarters for Prunes, Figs, &c.

 92
a cool place to liarden. It should staad four or five hours.
Served with soft custard or whipped cream.
PEACH CREAM.
One pint of cream, whipped, add sugar to taste, one-half
can of peaches cut up and stirred into the cream. Add one-
third of a box of gelatine dissolved in a little warm water.
Place in mould to harden.
FROZEN PEACHES.
One dozen large ripe peaches, one cup cf water, one of
sugar, the whites of six eggs beaten stiff; cut the peaches
into small bits and stir down from the sides frequently while
freezing.

TAPIOCA CREAM.
Cover three tablespoonfuls of tapioca (over night) with
cold water. In the morning pour off the water, and put into
one quart of milk in a double boiler over the fire. Stir into
it the yolks of four eggs with two-thiids of a cup or sugar

and a little salt. Stir until it begins to thicken. When cool

flavor with vanilla. Make a frosting of the whites of the
eggs and drop over the top sprinkle over a little sugar.
;

Put in the oven and brown lightly.

ORANGE PUDDING.
One and one-half cups of sugar, yolks of six eggs,
one quaf't of milk, one-half box of gelatine soaked in one-half
pint of milk one hour; eight oranges. Boil one and one-half
pints of Beat yolks and sugar together, add a little
milk.
cold milk to prevent it curdling, a little salt, pour on boiling

milk. In another kettle add gelatine and set on fire, stirring

until it boils, and set away to cool. Pare and divide oranges
and pour custard over them. Beat whites stiff and add six
tablespoons of sugar and flaver with one teaspoon of orange
juice. Pour this over the top and serve.
GELATINP: PUDDING.
One pint of milk. S>iparate whites and yelks of four
eggs with the yolks make a boiled custard. Soak one- third
;

of a box of gelatine a few minutes in cold water, then add

We always carry a choice selection of Fruits

 93
three-quarters of a cup of boiling water when the custard
;

has cooled, add the gelatine water, whites of four eggs. Stir
well together. Flavor with vanilla. Cool in a mould.
PINEAPPLE SPONGE.
One fre&h pineapple or a pint and a half of the fruit,
one cupful of sugar, one-half package of gelatine, one and
one-half cupfuls of water, the whites of four eggs. Soak the
gelatine two hours in a cupful of the water chop the pine
;

apple fine, put it and the juice in a tin with the sugar and
remainder of water. Simmer ten minutes, add the gelatine,
take from the fire and when partially cooled, add the whites
of the eggs beaten stiff; beat until the mixture begins to
thicken pour into a mould and set away to harden. Serve
;

with whipped cream.

ORANGE SHERBET.
Mix together one pint of orange juice, the grated yellow
rind of two oranges and the juice of two lemons. Let this
mixture stand one hour, strain and freeze, or the sugar and
water may be boiled together for twenty minutes,the strained
fruit juice added to this, cool and freeze.
Lemon Sherbet is made the same way, using lemons in
place of oranges
FA.NCY WAY OF SERVING THE SHERBET.
Cut a from the top of the orange of lemon, remove
slice
the inside with a spoon, and use for the sherbet. Into this
shell put the frozen sherbet, and serve on a plate with a
doily under it.

JELLIED APPLES.
Use two quarts of tart apples, peeled, quartered and
cored ;two cupfuls of sugar, one lemon, half a package of
gelatine, and one pint and a half of water. Soak the gela-
tine in half a cupful of water for two hours. Put the sugar,
lemon juice and the remainder of the water on the stove, and
boil rapidly for ten minutes, then put in as many apples as
may be cooked without crowding, cook gently until so ten-
der they can be pierced with a broom straw, then take up

Don't forget Victor Flour

 ;

94
with a skimmer and spread on a platter put more apples;

into a sttwjDan, and contnuie cooking until all are done.

Wlien the last of the fruit has been taken up, remove the
pan from the and put the gelatine into it stir until the
fire ;

gelatine is then place the stewpan in a basin con-

dissolved,
taining ice water, stir until cool. Put in the apples, mix,
turn into a mould and set in a cool place to harden. Serve
with whipped cream or soft custard.
LEMON CKE.iM PUDDING.
Beat the yolks of four eggs with four tablespoonfuls of
sugar add the j uice and grate rind of one large lemon, and
;

two tablespoonfuls of hot water. Place a tin containing the

above within a spider of boiling water, simmer till it thick-
ens, then remove from the fire and stir in the whites of the
four eggs beaten stiff with two tablespoonfufs of sugar.
Eat cold.

AMHERST PUDDING.
One cup of molasses, one cup of mill:, one cup chopped
raisins, one cup of suet or three-quarters of a cup of butter
one teaspoonf ul of all kinds of spices, one teaspoonful soda
flour sufficient for a tolerablely stiff batter, about three and
one-half cups.
KINGSLEY PUDDING
Three pints of milk, yolks of four e^g^, one-half box of
gelatine, sweeten and flavor to taste, boil like a custard. As
it is taken from the fire, stir in the whites of four eggs beat-

en to a froth and stir while cooling. Before it thickens put

in a dozen each of macaroons and cocoanut drops and let it
harden. Eat cold. This makes a large pud ling
SNOW PUDDING.
To one small box of Boston Crystal Gelatine, add one-
half cuj) cold water, soak half an hour, then add one cup of
boiling water to dissolve gelatine, juice of three lemons, and
one cup of sugar. Beat the whites of four eggs stiff, an.l
when the gelatine is cold notstiff, pour it into the egg, and
beat it till it will just drop from a spoon, then pour in a
Largest Variety of F reserves
 ;

95
mould. Set away to cool. The custard poured over it in
serving is made as follows : One pint of milk, yolks of four
eggs, two tablespoons of sugar, grated rind of one lemon.
Boil five minutes.
WINE JELLY
To one package of gelatine add one pint of cold water

let it stand ten minutes to soak, with sticks of cinnamon in it.

One pint of sugar and nearly
one cup of wine, then pour in
two pints and one-half of boiling water put over the fire ;

and let it come to a boil take off and strain, adding a cup
;

more of wine and juice of a lemon or two.

LEMON JELLY.
Pour one quart of boiling water over three-quarters of
a bos of gelatine let it dissolve, then add one and one-half
;

pounds of sugar, and the juice of three lemons. Strain into

mould.
OEANGE JELLY.
Dissolve one-half box of gelatire in one cup of cold wa-
ter for ten minutes, add two cups of boiling water, one cup
of sugar, ;^'uice of six oranges and two lemons. Strain into
moulds.
CH:VRLOTTE RUSSE NO. 1.

Line a glass dish with slices of any plain cake (sponge

cake is best). Make a custard as follows : A pint of rich
milk, yolk of two eggs and one whole one, a half cup of su-
gar, a pinch of salt. Boil, and flavor with vanilla when ;

cool, pour over the sliced cake. Just before serving beat
the whites previously reserved ; when stiff add two table-
spoonfuls of sugar, and a few drops of vanilla spread over ;

the custard. Lastly cut small squares of jelly and drop them
on the white frosting.
CHARLOTTE RUSSE NO. 2.

One-half box of gelatine, one coffee cup of milk, whites

of two eggs, small half cup of sugar, half pint of thick cream.
Soak the geli tine in a litte cold water, scald the milk and
pour over it, strain, then add the sugar and eggs beaten to a

Crystal Gelatine, cheapest and best

 —

96
sti£f frotb. When cool add the cream beaten to a stiff frotb.
Flavor witb vanilla. Line tbe mould witb sponge cake, fill

and put in a cool place.

CREAM CUSTARD.
Scald one quart of milk and pour into it tbe following
mixture, stirring constantly, till Yolks of four
tbickened :

eggs, beaten witb two-tbirds and tbree

of a cup of sugar
teaspoonfuls of flour. Flavor witb vanilla. Beat tbe wbites
witb one tablespoon of sugar to a stiff frotb, tben pour tbe
custard into a pudding disb. Dip tbe frosting out witb a
tablespoon snd put on tbe top set in tbe oven and brown,
;

tben put one teaspoonful of jelly in tbe top of eacb spoonful

of frosting.

RICE PUDDING.
Boil one-balf cup of rice in one quart of milk until soft
—
about one bour and tben add tbe yolks of tbree eggs beat-
en ligbt witb one-half cup of sugar, a little salt, and a tea-
spoonful of vanilla. Frost witb wbites.

ORANGE FLOAT.
Mix one quart of water, tbe juice and pulp of two lem-
ons, and one coffee cup of sugar. Boil sufficiently to dis-
solve tbe sugar and tben strain and again bring to a boil.
Add four tablespoonfuls of cornstarch, mixed in a little cold
water, stir and boil fifteen minuies when cool, pour it over
;

four or five slices of orangeson tbe top spread tbe beaten

;

wbites of tbree eggs sweetened, and flavored with vanilla.

Eat with cream.

CHOCOLATE CREAM
One quart of milk, three-quarters of a cup of sugcir,yo]ks
of three eggs, one-quarter of a cake of chocolate, one-half
package of gelatine. Put the gelatine into cold milk and
let it stand one hour. Cook same as custard. Put the eggs
and sugar in last well beaten together. Cook ten mmutes.
Frost witb whites.

Very finest Butter always in Stock

 We lead the trade on

From Medium to High Grades.

We always buy from the Importers and get Best

Choice, and sell same on their merits.

NO PEESENTS !

Remember, when you get a present with your

tea, you have pay for it every time, and pretty
to
dearly, too. These prize tea peddlers are not pub-
lic benefactors they must get their profit, and the
;

firm supplying also. How ? By making you pay

them from 25 to 50 per cent, more than our prices
would be for same grade of goods, if we should
lower ourselves enough to handle such trash.

Don't take our word for above, but compare

ours with the prize tea, and you cannot fail to see

the great difference.

W. H. MANSFIELD & CO.

 HEADQUARTERS FOR

Consisting of

Table and Cooking

Raisins,

Currants,
Citron.,

Prunes, Figs, Dates,

Of California, Sultana, Malaga, Valencia, and

Turkey Varieties.

Very Finest Brands obtainable at

W, H, MANSFIELD & GO'S

 CANDY.
VANILLA CARAMELS.
Two cups of sugar, one cup of milk, one quarter tea-
spoonful of cream tartar. Boil until hard. Flavor with va-
nilla, but do not stir ; pour into pan and when cool cut into

small squares.
MOLASSES CANDY.
Two cups of molasses, one tablespoonful of sugar. Stir
occasionally while boiling before taking from the stove add
;

butter half the size of an egg, and one-third teaspoonful of

soda. Pour into buttered tins and when cool enough pull it.
WHITE CARAMELS.
Two cups sugar, one cup of milk, butter size of an egg,
one teaspoon of vanilla. Boil slowly fifteen minutes. Beat
until cool enough to pour over the chocolate.

WALNUT CARAMELS.
Two cups of sugar, one cup of milk, butter size of an
egg, one pound of English walnuts cut in slices. Boil about
ten minutes.
LAKE KISSES.
Twu cups of white sugar, one cup of water, two table-
spoonfula of vinegar, butter size of an egg, a pinch of cream
tartar,one teaspoonful of vanilla. Do not stir at all, and
boil untilit will harden in cold water. When cool enough,
stretch and cut with scissors in small pieces.
BUTTER SCOTCH No. 1.

Two cups of sugar, four tablespoons molasses, four ta-

blespoons water, one-half cup of vinegar. Cook until it har-
dens, then add one-half cup of butter. Flavor with vanilla.
Pour into buttered tins and cut in squares.

All Kinds of Nuts, Figs and Dates.

 100
BUTTEK SCOTCH No. 2.

Two cup of butter half cup of vinegar,l-4

cvips of sugar,a
cup of molasses. Boil till very thick and brittle, then one
teaspoon of vanilla and pour very thin on buttered tins. Very
nice peanut taflfy can be made from this by omitting the va-
nilla and adding two quarts peanuts.

CHOCOLATE CAEAMELS No. 1.

Two cups of sugar, one halfcup of molasse. one-half cup

of milk, butter half the size of an egg, not quite two squares
of chocolate. Boil about ten minutes, then take from the
stove and beat until it sugars around the edge of the dish.
Pour in pans and cool.

CHOCOLATE CARAMELS No. 2.

Two
cups of sugar, one scant cup of molasses, one-half
cup of milk. Boil fifteen minutes when nearly done stir in
;

four squares of chocolate and a piece of butter. Flavor with

vanilla.

CHOCOLATE CARAMELS No. 3.

Two cups of sugar,two-thirds of a cup of milk,two-thirds

of a cup of molasses, butter size of an egg, two squares of
chocolate, two teaspoons of vanilla. Cook slowly twenty
minutes, then beat till cool.

PEPPERMINTS.
Two and one-half cups of sugar and one-half cuj) of milk.
Boil four minutes, take from the fire and add one teaspoon of
peppermint. Beat steadily till it willharden upon paraffine
paper without running. Drop on, a teaspoonful at a time, as
quickly as possible. If the last sugars in the saucepan be-
fore can be used, add milk and pat upon the stove again
it

for a few minutes.

CREAM CANDY.
One pound of w^hite sugar, one wineglassful of vinegar,
one tumbler of water, vanilla : boil half an hour. Pull if you
like.

Use Rockwood's Chocolate.

 ;

DRINKS.
PICNIC COFFEE.
One pound one-fourtti Mocha and three-fourths
coffee,
Java, two eggs, and all, mixed with the dry coffee. Stir
shell
well with a spoon, then add two gallons of cold water. Let
it cook slowly only boiling up once or twice, then put it on

the back of the stove. Put in a cup of cold water and pour
out a little to see that the nozzle is not filled with grounds.
CHOCOLATE.
Tablespoonful of chocolate for each person. Pour ou
boiling water and allow it to thicken milk enough to cool ;

then beaten egg sugar to taste. Add milk and

stir in a well ;

boil fifteen minutes flavor with vanilla. Beat whites of eggs

;

and pour over when ready to serve.

TEA.
One teaspoonful of tea for each person ; add boiling wa-
ter,do not boil, only steep it. It can be made on the table
the same way.
COCOA.
Put one-half teaspoon of Bensdorp's soluble cocoa in a
breakfast cup with a teaspoon of sugar, mix, and pour on a
little boiling water. Then fill cup with scalded milk and
boiling water.
COCOA No. 2,

One teaspoonful of Rockwood's

any breakfast cocoa),
(or
mixed well with tablespoonful of boiling water add equal ;

quantities scalded milk and water. Boil three minutes, and

sweeten to taste. One teaspoon cocoa to a cup.
LEMONADE.
One pound dozen lemons, three oranges,
of sugar to one
large piece of one glass of water to a lemon.
ice, One bottle
of Apollinaris water or a siphon of Vichy in place of water
improves it.

Apollinaris and Ross' Ginger Ale.

 PICKLES
SWEET TOMATO PICKLE
One peck of green tomatoes, six onions sliced, sprinkle
oyer this one cup of salt over night. In morning drain off
water, then -edd two quarts of water, one quart of vinegar ;

and throw away.

boil fifteen minutes, then drain off this water
Take two quarts of vinegar, two pounds of su^ar, two table-
spoons cloves, two of ginger, two of mustard, two of cinna-
mon, one-quarter teaspoon caj^enne pepper put spice in a
;

bag. Cook fifteen minutes.

TOMATO KETCHUP No. 1.

Twelve large tomatoes, ripe, six onions, three peppers,

two tablespoons brown sugar, one pint of vinegar, salt to
taste. Chop onions and peppers and cook slowly two hours.
Bottle while hot.

TOMATO KETCHUP No. 2.

Eight quarts strained tomatoes, six tablespoonfuls of

salt, four tablespoonfvils cf black pepper, three tablespoon-
fuls of mustard, one tablespoonful of ground cloves, one ta-
blespoonful of ginger, one quart of vinegar, one-half cup of
brown sugar, one tumbler of brandy. Boil very gently until
the quantity is reduced one-half. Put into bottles.

PICKLED PEARS.
Eight pounds of pears four pounds of brown sugar, one
ounce of cinnamon and cloves, one quart of vinegar. Steam
the pears until soft, stick a few cloves iu each boil the sug
;

ar, vinegar and spice and pour over the fruit hot. Repeat
this process three times. Let them stand five days each time.

Buy Your Vinegar and Spices of Us

 103
CUCUMBER PICKLES.
The small, long kind are best for pickles, and those but
half-grown are nicer than the grown. Let them be fresh-
full

Jy gathered, ijull off the blossom, but do not rub them. Pour
over them a strong brine boiling hot, cover closely, and let
them stand all night. Li the morning drain on a sieve, and
dry them in a cloth. To each quart of cider vinegar put one-
half ounce of whole black pepper, the same of ginger and all-
spice, and one ounce of mustard seed, —
add onions if agreea-
ble. "When this pickled vinegar boils up, throw in the cu-
cumbers, and make them boil as quiqkly as possible for three
or four minutes —
no longer. Put them in a jar with the boil-
ing vinegar and cover closely. Made in this way your pick-
les will be tender, crisp and green. If the color is not quite
clear enough, boil the vinegar over the next day, then put on
the cucumbers and cover perfectly tight.

CHUTNEY S:iUCE.
Four pounds of sliced apples, one quart of vinegar, one
pound of brown sugar, one cup of stoned raisins, one cvip of
currants, one cup of sliced citron, four ounces of pej)pers,

four ounces of garlic, pour,ded, two ounces of salt, cook until

soft. Whei. cold, bottle.

SPICED GRAPES.
Squeeze the pulp of the grapes out of the skins. Cook
the pulp a few m^inutes until you can press it all through a
sieve. Reject the seeds. Add a little water to the skins and
cook till they are quite tender. Then make a syrup of three
pounds of sugar, one pint of vinegar, two tablespoons of cin-
namon, two tablespoons of c^.ove and half a teaspoon of salt.
Add the grapes (this quantity is for six pounds), and boil fif-
teen minutes.

CHILI SAUCE No. 1.

Nine large, ripe tomatoes ; and chop with one

scald, peel

pepper and one large onion.' Add one

' tablespoonful of salt.

Tomatoes, Peppers, Onions in the Season

 1Q4
two of sugar and one each of ginger, cloves, allspice and cin-
namon, one nutmeg, two small cups of vinegar. Stew one
hour and bottle while hot.
CHILI SAUCE No. 2.
Twelve ripe tomatoes, two onions, four peppers (or one
tablespoon of cayenne), four cups of vinegar, one-half cup of
sugar. Chop onions, tomatoes and peppers fine (fijst skin
the tomatoes. Boil one hour.
SPICED CURRANTS.
Five pounds of ripe currants, four pounds of sugar, two
tablespoons each of cloves, cinnamon and allspice, one pint of
vinegar. Boil three hours until quite thick.
PICKLED FIGS.
Two pounds of sugar to one pint of vinegar, one ounce
of cinnamon, one half ounce of cloves. Cook thoroughly and
pour over the figs while hot. Let stand twenty-four hours,
pour off and cook over into a syrup: Repeat this six or eight
times.
CUCUMBER KETCHUP.
Grate one dozen large cucumbers, without paring,squeeze
and to this pulp add two small onions, chopped two quarts
;

of vinegar, salt and pepper to taste.

8tcpy DepaHmcnf
In our Store contains a finer assortment than any
house outside of the cities. We aim to carry the
best grades, and as many brands of same, as our
trade will allow.
We do not advertise to sell our goods lower
than any house in the State, but we do say that no
house carries any better goods in F^astern Connec-
ticut.
Then again we guarantee all goods, and thus a
customer runs no risk on poor goods.
If you are not our customer, become so at once,
and it will be appreciated by

W. H. iNSFIELD & CO.

 :

USEFUL HINTS.
To prevent sleeplessness after drinking co£fee at night
Eat a pickle or lemon to counteract the effect.

To remove ink from woolen fabrics, put on sugar imme-

diatelyand let it absorb all it will, then brush off and put on
more sugar until all the ink is absorbed.

To take out iron stains, put on lemon juice and salt and
lay in the sun.
There is scarcely any ache to which children are subject
so bad to bear as the earache. But there is a remedy never
known to fail. Take a bit of cotton batting, put upon it a
pinch of black pepper, gather it up and tie it, dip in sweet oil
and insert into the ear. Put a flannel bandage over the head
to keep it warm. It will give immediate relief.

If onions are sliced and kept in a sick room they will ab-
sorb all the atmospheric poison. They should be changed
every hour. In the room of a small-pox patient they blister
and decompose very rapidly, but will prevent the spread of
the disease. Their application has also proved effectual in
the case of snake bites.

A —
Powerful Poultice. Wounds made by rusty tools or
nails, or by the teeth of dogs and ether animals, are not only
very painful but generally quite dangerous. To allay the
pain, extract the poison and hasten the healing process, there
is nothing that we know of so wonderfully effective as raw,
fat salt salt pork and onions, equal parts, chopped up togeth-
er and applied in a thick layer either directly to the wound
or first folded into a single layer of linen. Leave on until
healed. Even a raw salt pork, tied over the wound
slice of
made by a rusty nail, will draw the inflammation all out, ren-
der the flesh clear white, and heal up the injurj' quicker than
any drug, known to us, will do it. This is the best use that
can be made of fat pork, as we do not believe in its free in-
ternal application, especially in summer.
Stains upon Lixen and Cotton. —In nearly all cases, stains
may be removed by means of chloride of lime, which sub-

Remember Victor Flour.

 ;

106
stance is sufficiently common to be had of every druggist.
It is applied thus : Dissolve about two teaspoonf uls of the
chloride of lime in a quart of water; take another portion of
water and make it perceptibly sour by the addition of white
—
vinegar the ordinary brown vinegar will do nearly as well
now well wet the stained or discolored articles with the sour
water, then put them into the solution of the chloride of
lime ;
perfect bleaching will then take place in f lom ten to
twentv minutes in some instances the operation must be re-
;

peated once or twice finally, well rinse in plenty of clean

;

water. The omission of the vinegar is the chief reason why

so many persons fail in their attempts to bleach w^th chlor-
ide of lime.
Cream of tartar rubbed upon soiled white kid gloves
cleanses them well.

Musty bottles or jarsmay be sweetened with lye or dis-

solved soda. Let either remain in them a short time, then
dry and scald them. They will not become musty if a little
saltbe kept in them.
—
Relief from Burns. To obtain quick relief from burns,
apply a layer of common salt and saturate it with laudanum.
Hold it in position a few hours with a simple wrapper. The
smarting disappears almost immediately, and the sore gets
well with incredible rapidity.

Grease from Silk and Velvet. — Rub the spot on the silk
or velvet lightly and I'apidly with a clean, soft cotton rag
dipped in ether. Repeat the operation if necessary. Finish
with a clean, dry cloth. Rub lightly and rapidly, or else a
slight stain will be the result. We have known grease spots
to be taken out of the most delicate colored silks in the way
described.

To Wash Blankets. — Have an abundance of hot water in

which borax has been dissolved, and a small quantity of Old
Reliable soap — never use soap with rosin in it, as rosin al-

ways hardens the fibre of wool. Put the ends into the wash-
er, and then put in the blankets after all the dirt has been

Use Old Reliable Tomatoes.

 —

107
removed, wring into another tub of hot suds, and from that
wring into a tub of hot bluing water wring from this and ;

hang at once in the open air to dry. If the water is abun-

dant and soft, and you use this soap, blankets thus washed
will not shrink^and will be as soft and fleecy as when they
came from the store.

To Relieve a Cough. —For a dry, hacking cough, two or

three times a day take a little pinch of salt, let it dissolve
slowly on the tongue and swallow.
Another Take five cents' worth of pulverized licorice
:

extract and ground flaxseed mix together, put a little in a

;

cup add strauied honey to sweeten well, steep in hot water

;

till licorice is dissolved. Take a good dose of it as often as

the cough is troublesome. It is a sure, safe, speedy relief.
Try it once.
For sick headache : Two teaspoonfuls of finely pulver-
ized charcoal in half a glass of water.

—
To Restore Old Crape. Skimmed milk and water, with
a bit of glue in it, made scalding hot, is excellent to restore
old rusty black Italian crape. If clapped and pulled dry,like
muslin, it will look as well or better than new.
To Clean Flat Irons. — Beeswax and salt will make rusty
flat irons as clean and smooth as glass. Tie a lump of wax
in a rag and keep it for that purpose. When the irons are
hot,rub them first with the wax rag, then scour them with a
paper or cloth sprinkled with salt.
To Clean Black Cashmere. Wash in hot suds, with a —
littleborax in the water rinse in bluing water very blue
; —
and iron while damp. It will look equal to new. Or, brush
the article to be cleaned, and then wash in clear, cold water,
and a handful of common washing soda, dissolved : use no
soap or warm water. Iron on the wrong side while damp.
To Wash Calico. —Make flour starch as for ordinary
starching, being sure that it is entirely free from lumps.
This, of course, can be guarded against by straining the
starch. Add enough to the clean water in which the gar-

Old Reliable Soap is Strictly Pure.

 108
ments are to be washed to make it a little soft and a little

slippery to the hand. Do not use soap, nor let the fabrics
lie wash them out quickly.
or soak in the water, but Add a
little of way to the rinsing water,
the starch in the same
wring dry, and hang up without more starch. Black calico
or cambric dresses washed thus will look nearly as fresh as
new, and so of all colors the only precaution needed is not
;

to get too much of the Ftarch in the wash water. Practice

will soon teach this.

INDEX.
Bread,

Cake,

Cookies and Gmgerbread,

Candy,
...
-

-
-

-
-

-
47—52
55

73

99—100
— 69
— 76
Cold Puddings, - - - 88—96
Drinks, - - - 101

Eggs, - - - 38—40
Fish, - - - 12—16
Hot Puddings, - - - 82—87
Meats, - - - 25—31
Pies and Pastry, - - - 78—81
Pickles, - - - 102—104
Poultry, - - - 19—22
Salad, - - - 40—43
Soups,

Sauces,

Vegetables,

Useful Hints,
...
-

-
-

- .
-

-
17
5—9
— 18
33 — 37

105-107
 LIBRARY OF CONGRESS

III lilillii?

01'1 488 637 9

;!