Part 18

Clean your fish, and be careful not to damage it, and replace the roe. Take off the scales, and lightly raise the skin on one side, and lard it with bacon from fin to tail; put it in a pan, and moisten with white wine. Add salt, pepper, parsley, six laurel leaves, some thyme, sliced onions and three cloves; cover the head with strips of bacon, and put it into the oven, covering your fish-kettle with leaves of foolscap paper, and letting it simmer for an hour. When about to serve, drain it and put it on a platter, garnish it all round with forcemeat balls, or better, with pigeons a la Gautier, iced (glaces) sweetbreads, small glaces, pope’s eyes of a shoulder of veal, crabs, fowl livers, truffles, cock’s combs and cock’s kidneys. Strain the sauce through a silken sieve, and if not sufficiently seasoned, put into a pan two spoonfuls of Spanish sauce, and two spoonfuls of the dressing of your snapper; let it boil down one-half, put your small garnishes into it, and pour the sauce around the fish. Serve after having jellied and browned it.

CRAYFISH BISQUE A LA CREOLE

Wash the cray-fishes, boil and drain them. Separate the heads from the tails. Clean out some of the heads, allowing two or three heads to each person. Peel the tails. Chop up a part of them, add to them some bread, onions, salt, black pepper and an egg or two. With this dressing, stuff the heads that you have cleaned out. Chop the claws and the parts adhering to them. Fry a little garlic, onions, ham, one turnip, one carrot, and a little flour; add some water, the chopped claws, a few tomatoes, thyme, sweet bay, parsley and a little rice stirring often to avoid scorching. When well boiled, strain through a colander. After straining, put back to the fire and season to taste. Put the stuffed heads into the oven until brown. When ready to serve, put them and the tails in a soup dish and pour the soup over them. Before serving, add a little butter and nutmeg, stirring until the butter is melted.

BOUILLE-ABAISSE

Chop some onions and garlic very fine, fry them in olive oil, and when slightly colored add some fish cut up in slices; also a few tomatoes scalded, peeled and sliced, some salt, black and red pepper, thyme, sweet-bay, parsley, and half a bottle of white wine, and enough water to cover the fish. Put it over a brisk fire and boil a quarter of an hour. Put slices of toasted bread in a deep dish, place the fish on a shallow dish with some broth, and pour the balance on the bread and serve hot.

BROWNED SNIPE A LA FAUVET

Dress fourteen snipe, stuff them with a little browned stuffing, to which add two hashed truffles. Bend the skin back carefully while stuffing, and then replace it so the birds will retain as nearly as possible their natural appearance. Place the snipe so prepared and larded with bacon, into a frying pan; and to keep them sufficiently together in order that the skins may not shrink much while cooking, put some strips of bacon over them; moisten them with a little soup-stock, cover them with buttered paper and let them cook in the oven for forty minutes; then drain them, lightly trim the lower side, and lay them on a little mound of uncooked, but slightly browned stuffing, breast up, in the bottom of a dish, and ice them (glacez). Keep the dish hot in the oven for some minutes. Remove the skin and eyes from the heads of the snipe after cooking them and stick a small truffle in each bill, and lay between each two birds, one of the heads with the truffle up. Garnish the dish with stewed cock’s combs, scallops, goose liver, and champignons; add a little Madeira sauce, boiled down and permeated with the flavor of the game. Ice (glacez) the snipe and truffles, and serve with a separate sauce. Let everything be very hot.

SALAD A LA RUSSE

Cut up all kinds of vegetables, such as carrots, turnips, snap beans, etc., boil them in water with salt and butter, then drain and season lightly with salt, black pepper and vinegar; add a few cooked green peas, mashed and well drained. Put all in a salad dish in the form of a pyramid, and lightly cover it over with mayonnaise. If you have the hearts of artichokes put them around the dish, as a wreath, with a little asparagus mixed in. Keep as cool as possible until served.

BISCUIT GLACE FOR TWENTY

Ten yolks of eggs, one and a half pounds pulverized sugar, half a gallon of cream, vanilla extract, white of eggs well beaten if the cream is too light. To be frozen in a square box and cut in small pieces. A coat of strawberry sherbet on top of the cream, before cutting, to give nice appearance. A tin box three inches wide and six inches long, which is enclosed in a box three inches larger all around. The inside box has a tight-fitting top, and is packed in the outside box, which has a perforated bottom to allow water or melted ice to escape. Place inside box within the outer, and stuff with ice and salt and let it freeze; when frozen, place red sherbet on top of biscuit to give pretty appearance.

HINTS ON COOKING

When salt hams or tongues are cooked they should be instantly thrown into cold water, as the change from the boiling water they were cooked in, to the cold water, instantly loosens the skin from the flesh, and it peels off without trouble.

Fresh vinegar should be added to chopped capers, because it brings out their flavor, and makes the sauce more appetizing.

Butter sauce should never be boiled, as it becomes oily if boiled in making. The whites and yolks of eggs should be beaten separately, because the tissues of both can be better separated; and a tablespoonful of water beaten with each is an improvement, and should never be omitted.

Onions, turnips and carrots should be cut across the fibre, as it makes them more tender when cooked.

Plenty of fast-boiling water should be used in cooking vegetables, as the greater the volume of water the greater the heat. If only a little water is used the whole affair soon cools, the vegetables become tough, and no length of time will render them tender.

In boiling greens, it is best to throw into them soda with the salt, as the soda extracts the oil in them which is injurious to the digestion; from one-half to a whole teaspoonful of soda for a pot of greens is the right quantity.

Parsley should never be boiled in soda, but in boiling water and salt; boil from one to two minutes, and then chop fine. Use plenty of water to boil parsley, as a little water toughens it, and turns it brown.

Never soak dried beans in cold water as it extracts the nutritious portion of the bean. They should be washed first in warm water, then in cold, tied in a cloth and dropped into boiling water, with a little salt in it and be kept boiling for four hours. Then they are nice baked around pork, or served with gravy. To make a puree of them you throw them when boiled, into cold water, when the skins will drop off easily, and you can mash them through a sieve or colander and season with butter, pepper, and salt.

Open the oven door, when baking meat, to let off the burnt, scorched air. The oven should be very hot, and the meat well larded, or covered with fat, or dripping, then well floured; this keeps in the juices and renders the meat tender.

HINTS ON HOUSECLEANING

SOAP BOILING, ETC.

House cleaning should commence at the top of the house and work downwards. In this case it may be undertaken by spells, with intervening rests.

After the floors are cleaned, the walls and ceilings claim attention.

A very beautiful whitening for walls and ceilings may be made by shaking the best lime in hot water, covering up to keep in the steam, and straining the milk of lime through a fine sieve; add to a pailful half a pound of common alum, two pounds of sugar, three pints of rice-flour made into a thin, well-boiled paste, and one pound of white glue dissolved slowly over the fire. It should be applied with a paint-brush when warm.

Paint should be cleaned by using only a little water at a time and changing often; a soft flannel cloth or sponge is better than cotton or a brush; a piece of pine wood with a sharp point should be used for the corners. Where the paint is stained with smoke, some ashes or potash lye may be used. A soft linen towel should be used for wiping dry. Glass should not be cleaned with soap; a little paste of whiting and water should be rubbed over, and with another cloth it should be rinsed off, and the glass polished with a soft linen or old silk handkerchief. Alcohol or benzine is a good thing to clean glass, and clean paper is probably better than any cloth, sponge or towel; dry paper leaves an excellent polish. Marble may be cleaned with a mixture of two parts of common soda, one part of pumice stone, and one of chalk, finely powdered and tied up in a fine muslin rag; the marble is wetted with water, the powder shaken over it, and it is rubbed with a soft cloth until clean, then washed in clean water and dried with a soft linen or silk handkerchief. No soap or potash should be allowed on marble. A good furniture polish is made by melting two ounces of beeswax, one ounce of turpentine, and one dram of powdered rosin together, with a gentle heat, and rubbing on when cold, with a soft flannel cloth, and polishing with a soft linen or silk cloth. If for mahogany, a little Indian red may be used. Cracks in furniture may be filled with putty, mixed with Indian-red or burnt umber, to get the desired shade. When dry it will take an equal polish with the wood.

HARD SOAP FOR HOUSEHOLD PURPOSES. AGREEABLE AND CLEAN

To seven pound of tallow, or other clean grease, use three pounds of rosin, add six gallons of water to this, and stir in two pounds of potash; boil this together for five hours, then turn the soap, while hot, into a washtub and let it stay all night; when cool cut into bars, and lay on a board to harden. This quantity should be sufficient for a family of four persons for one year.

WASHING MIXTURE

An excellent and harmless washing mixture may be made by cutting up a large bar of soap and dissolving it with two ounces of borax in a half gallon of water. Boil the mixture till the soap is soft, and put it away to be used when required. There is nothing in it to take the color out of goods, and it saves labor and soap.

FRUIT STAINS

Fruit stains may often be removed from clothing by plunging the latter into boiling water, letting it remain immersed for a few minutes, and then washing it out in the ordinary way.

TO PREVENT GOODS FROM FADING

Drop into a pail of water a teaspoonful of sugar of lead, and let it dissolve. Soak the goods in this mixture for half an hour before washing them in the ordinary manner.

IVIES FOR INSIDE DECORATIONS

It is not generally known that the various evergreen ivies will grow and flourish to perfection in the shade, and that, therefore, any room may be most charmingly decorated with them. Such is the fact, however. Put the plants in large pots, filled with rich and mellow garden soil kept at a suitable regulation of moisture; and you will have no trouble about the matter. The vines may be trained on wire trellises fastened to the wall or ceiling; or upon any other convenient arrangement. In a treatise on this subject the _Rural New Yorker_ says:

“It may also be stated that the room decorated with ivy should not be kept too warm, but at a moderate temperature; such as is most healthful for a person is the best. No one need to fear to make the room unhealthy by introducing the ivy in abundance; for plants purify the air, and it is only when we introduce those emitting strong odors that anything but beneficial effects result. As all ivies succeed well in the shade, they are more suitable for the purpose herein designated than almost any other kind of plant.

“There is also another plant largely used for this purpose, which is not a true ivy, although known as German ivy (_Senecio scandens_). It grows even more rapidly than any of the true ivies (_Hedera_), and we have seen a small plant grow so fast that it encircled quite a large room in a few weeks. It thrives well in the shade, and the leaves resemble somewhat the common English ivy, but are of a lighter and more cheerful green color. This and a great variety of ivies are grown for sale by our florists.”

INDEX

Introduction, iii

SOUPS, BROTHS, ETC.

Baked, 10 Beef, Plain, 5 Bisque, Crayfish, 22 Bouilli, Soup et, 5 Broth in Haste, 6 Broth, Chicken, 6 Broth, Crayfish, 7 Broth, Scotch Barley, 8

Cheap White, 11 Chicken, 7 Clear Pea, 13 Consomme, Beef and Fowl, 8 Consomme of Fowl, White, 9

Dried Split Pea, 13

Egg Balls for Mock Turtle, 17

Green Pea, without Meat, 10 Green Pea, Queen Victoria’s, 12 Green Pea, with Egg Dumplings, 12 Green Corn, 13 Gombos, Chicken with Oysters, 20 Gombos, Crab or Shrimp, 19 Gombos, Crab with Okra, 21 Gombos, Okra or Filee, 18 Gombos, Okra, 19 Gombos, Oyster, with Filee, No. 1, 19 Gombos, Oyster, with Filee, No. 2, 20 Gombos, Oyster, Maigre, 21 Gombos, Shrimp, Maigre, 21

Maigre, without Meat, 7

Oxtail, 17 Oyster, 14

Rabbit, 18

Stock for Soup, 3 Stock to Clarify, 4 Stock for Gravies, 4

Tomato, with Vegetables, 11 Turtle No. 1, 14 Turtle No. 2, 15 Turtle, Mock, 15 Turtle, Mock No. 2, 15 Turtle, Mock No. 3, 16

Veal Gravy, 8 Vermicelli No. 1, 9 Vermicelli No. 2, 9 Vermicelli or Macaroni, 10

FISH, ETC.

Codfish, Baked and Stewed, 26 Codfish au Beurre Roux, 27 Codfish Cakes, 27 Crabs, Fricassee of, 31 Crabs, Soft-shell, Fried, 31 Croakers and Mullets, Fried, 23

Fillets or Sliced Fish, Fried, 24 Flounder, Broiled, 25 Flounder and Mullet, Fried, 25 Fish, Fricassee of, 23 Fish, to Fry, 23 Frogs, Fried, 32

Grenouilles Frites, 32

Mackerel, Spanish, Broiled, 25

Oyster Pickle, 30 Oyster and Beefsteak Pie, 30 Oyster and Sweetbread Pie, 30 Oysters, Fried, 29 Oysters, Scalloped, No. 1, 29 Oysters, Scalloped, No. 2, 29 Oysters, Stewed with Champagne, 28 Oysters, Stewed with Milk, 28 Oysters, Stewed on Toast, 28 Oysters, Stuffing, 27 Oysters, on Toast, 28

Red Fish, or Snapper, Boiled, 25 Red Fish, a la Provencale, 26

Stuff and Bake, to, 23

Terrapin, 33 Trout, Stuffed and Baked, 24 Trout a la Venitienne, 24 Turtle, to Dress, 31

COLD MEAT, ETC.

Cold Meat, to serve, 34

Forcemeat, Liver and Ham, 36 Forcemeat, for Stuffing, 37

Glazing for Tongues, etc., 34

Oysters, Pickled, to serve, 34

Pies, Meat or Chicken, to serve, 34 Pies, Meat, Spices for, 36

Sausage Meat, Seasoning for, 35

Tongue, Braised, with Aspic Jelly, 35 Truffles and Chestnut Stuffing, 36 Truffles and Liver Stuffing, 37

Veal, Pig or Turkey, Seasoning for, 35

SAUCES FOR MEATS AND GAME

A l’Aurore, for Fish, 41 Apple, 46 Apple, Fried, 47

Brown Onion, 38 Butter and Flour, 40

Caper, for Mutton, etc., 40 Celery, White, for Poultry, 41 Chestnut, for Turkey, etc., 41 Cranberry, 39, 46 Cream, 46 Cucumber, White, for Meats, 42

Duck, 38

Eggs and Butter, 42 Egg, with Lemon, 45

Froide, 41

Hard, 47 Horseradish, 45 Horseradish, To Keep, 45, 48

Jelly, Savory, for Cold Turkey, etc., 43

Lemon, for Fish, 40 Lemon, Rich, for Puddings, 47

Mint, 38 Mushroom, 38

Onion, Brown, 38 Onion, White, 39 Oyster, Brown, 43 Oyster, White, 44 Oyster, for Turkey, 44

Parsley and Butter, 40 Peaches, Fried, 47 Piquante, for Cold Meat, 39, 44 Puree, Celery, for Turkey, 42

Robert, 45

Salad, for Lettuce, 39 Savory, for Roast Goose, 47 Stock, for Gravies, etc., 44

Tomato, 39, 43 Tomato, Piquant, 45

Vinegar, Cheap, 49 Vinegar, To Make, No. 1, 48 Vinegar, To Make, No. 2, 48 Vinegar, for Pickles, To Make, 48

White Onion, 39 Wine, for Venison or Mutton, 42

ENTREES

Beans, Baked, and Pork, 58 Beef, Hashed, 52

Calf or Pigs’ Brains, Fried, 56 Calf or Pigs’ Feet, Fried, 56 Calf Head, Bodied or Baked, 56 Calf Head, Collared, 57 Calf Head, Potted, 57 Curry of Cold Roast Fowl, 57

Fricadellons, Veal or Mutton, 54

Ham Toast for Lunch, 58

Mustard, French, To Make, 53 Mutton, Scallops, with Mushrooms, 52

Pie, Veal and Ham, 53, 54

Rarebit, Welsh, 58

Salad, Veal, 55 Sandwiches, 52 Sandwiches, for Picnics, 53 Stew, Irish, 50 Stew, Kidney and Mushrooms, 50 Stew, Lamb Chops, 50 Stew, Pigeon, 51 Stew, Tripe, Plain, 51 Sweetbreads, Veal, 55

Timbale, 54 Tripe, with Mushrooms, 51 Tripe, To Fry Brown, 51

Veal Hash, 53 Veal and Ham Pie, 53, 54 Veal Loaf, 55 Veal, Minced, and Poached Eggs, 56 Veal or Mutton Fricadellons, 54 Veal Salad, 55 Veal Sweetbreads, 55

MUTTON, BEEF AND HAMS

Beef, Brisket, Boiled and Stuffed, 61 Beef, Round, Stewed, 61 Beef, Round, a la Baronne, 62 Beef, Steak, to Fry as if Broiled, 62 Beef, Steak, Roasted, 63 Beef, To Roast in Stove, 63 Boiling, Remarks on, 59

Daube Glacee of Beef, 60

Ham, Baked, 59 Ham, Stuffed, 59 Ham, to Boil, 60

Mutton, Haunch, 64 Mutton, Leg of, Boiled, 64 Mutton, Leg of, Roast, 64 Mutton, Stuffed with Mushrooms, 64 Mutton, to Taste like Venison, 65

FOWLS AND GAME

Chicken, Boiled, 66 Chicken, Boiled, with Stuffing, 67 Chicken, Broiled, 69 Chicken, Cold, Scalloped, 69 Chicken, Country Fried, 66 Chicken, Curry, 69 Chicken Fricassee a la Marenga, 68 Chicken Pie a la Reine, 69 Chicken Pie, Plain, 70 Chicken Pot Pie, 70 Chicken, Roast, 68 Chicken, Stew or Fricassee, 67 Chicken, Saute, with Oyster Sauce, 68

Duck, Canvas Back, 76 Duck, Roast, 75, 77 Duck, to Stew with Green Peas, 76 Duck, Tame and Wild, 75 Duck, Wild, 77

Game, Venison, etc., Remarks on, 78 Goose, with Chestnuts a la Chipolita, 78 Goose, Roast, with Sage and Onion, 77 Goose, Wild, 77

Hare or Rabbit, Roast, 80

Partridge, 80 Pigeon Pie, 80 Pie, Squirrel or Rabbit, 79 Pie, Rice Bird, 80 Pie, Roast, 81 Pie, Pigeon, 80 Pig, Roast, 81

Quails, 80

Rice-Bird Pie, 80

Teal, Broiled, 77 Turkey, Boiled, with Celery Sauce, 74 Turkey, Boiled, with Oyster Sauce, 74 Turkey, Boned, 71 Turkey, to Roast, 72 Turkey, Roast a la Perigord, 73 Turkey, Wild, 72

Venison Steak, 79 Venison Pasty, 79

VEGETABLES

Artichokes, Burr, 89 Asparagus on Toast, 87 Asparagus with Cream, 88

Beans, Snap, Stewed and Boiled, 89 Beans, Lima, or Butter, 90 Beets, Boiled, 92

Cabbage, Stewed, 91 Cauliflower, with White Sauce, 91 Corn, Green, on Cob, 84 Corn, Green, Stewed, 84 Corn, Green, Fritters, 85 Corn Oysters, 85 Corn Pudding, 85

Egg Plant, 88

Macaroni in a Mould, 92 Macaroni and Grated Cheese, 93 Mushrooms, Stewed, on Toast, 88

Okra and Corn Fricassee, 85 Okra or Gombo, to Cook, 86 Onions, Boiled and Fried, 84

Parsnip Fritters, 92 Peas, Green English, to Stew, 89 Peas, Marrowfat, 90 Potatoes, 83 Potatoes, Croquets, 83 Potatoes, Fried, 83 Potatoes, Irish, Mashed and Browned, 82 Potato, Irish, Stewed, 82 Potato, Puffs, 82 Potato, Sweet, 83 Pumpkin, with Salt Meat, 91

Salsify, Fried in Batter, 86 Spinach, to Cook, 87 Squash, Stewed, 90 Squash, Summer, Stewed, 91 Succotash, 85

Tomatoes, to Broil, 87 Tomatoes, Stuffed, 86 Tomatoes, Stewed, 87 Turnips, to Cook, 84

EGGS, OMELETS, ETC.

Eggs au Gratin, for Lent, 95 Eggs, Boiled, Soft or Hard, 94 Eggs, Poached, with Toast and Anchovy Paste, 95 Eggs, Poached, and Ham, 96 Eggs, with Browned Butter and Vinegar, 96

Omelet, Delicious, 99 Omelet, for One Person, 97 Omelet, Spanish, 99 Omelet, with Green Onion, 97 Omelet, with Oysters, 100 Omelet, with Parmesan Cheese, 97 Omelet, with Sugar, 98 Omelet au Naturel, 96 Omelet, Soufflee, 98 Omelet, Soufflee, in mould, 98

SALADS AND RELISHES

Catsup, Mushroom, 101 Catsup, Tomato, 102 Celery, etc., Vinegar, 102

Garnishes, 101

Jambolaya of Fowls and Rice, 106

Salad, Chicken, French, 103 Salad, Chicken, Small, 104 Salad, Potato, 105 Salad, Tomato, with or without Shrimp, 105 Slaw, Cold, with Hot Sauce, 106 Slaw, Cold, Plain, 106

Thyme, etc., Flavor, 101 Tomato Catsup, 102, 103 Tomato, Green, Soy, 102

PICKLES

Cabbage, Chopped, 112 Cabbage, Pickle, Yellow, 112 Cabbage, Red, 113 Cantaloupe, Sweet Pickle of, 111 Cauliflower, 113 Chow-Chow, 113 Country Green, 116 Cucumbers, Old-time Sweet, 109 Cucumbers and Onions, 109 Cucumbers, Plain, without Spices, 108 Cucumbers, in Whiskey, 108

Eggs, 110

Figs, Sweet Pickle of, 110

Hints on Their Management, 107

Lemons, 114

Melon Mangoes, 119 Mustard, 114

Onions, 114 Oysters, 115

Peach, 117 Peach Green, 118 Peach, Mangoes, 118 Peach, Plain, 116 Peach and Apricot, 117 Plum, Sweet Pickle of, 117

Tomato, Green, Sweet Pickle of, 111 Tomato Sauce, 116

Walnut, 115

BREAD AND YEAST

Biscuit, Cream of Tartar, 130 Biscuit, Light, or Roll, 130 Biscuit or Rolls, Milk, 130 Biscuit, Soda or Milk, 128 Biscuit, Soda, with Cream of Tartar, 128 Biscuit, Sponge, with Yeast, 129 Biscuit, Sponge, without Yeast, 130 Biscuit, Yeast Powder, 129 Boston Brown Bread, 127 Bread, Good, to Make, 124, 125 Bread, Family, 126 Bread, Light, 126 Bread, Sponge, 126 Brown Bread, 127 Buckwheat Cakes, 135 Buckwheat Cakes, Griddle, 136

Corn Batter Bread, 128 Corn, Mississippi, Bread, 128

Dyspeptics, Bread for, 127

Graham Bread, 127

Hard-Yeast Cakes, 121

Indian Bread, 127 Indian Cakes, 135 Indian Cakes, Griddle, 135

Muffins and Crumpets, 133 Muffins, Nice, 133 Muffins, Graham, 133

Noodles, 136

Pain Perdu, 134 Pocketbooks for Tea, 134 Potato Bread, 125 Puffs, Flour, 131

Rice Cakes, 132 Rising with Yeast Cake, 120 Rolls, Breakfast, 131 Rolls, Fine, 132 Rolls, Virginia, 131 Rye Bread, 127

Sally Lunn, 132

Turnpike Cakes, 121

Wheat Bread, with Potatoes, 125

Yeast, Hard Fig-leaf, 123 Yeast, Home-Made, 123 Yeast, Hop and Potato, 122 Yeast, Liquid, of Corn and Hops, 121 Yeast, Milk, 123 Yeast, Potato, 122 Yeast, Remarks on, 120 Yeast, Salt, 123

RUSKS, DOUGHNUTS AND WAFFLES

Crullers, 139

Doughnuts, with Hop Yeast, 137 Doughnuts, without Yeast, 137 Doughnuts, Cream without Yeast, 138 Doughnuts, Plain, 138 Doughnuts, Sour Milk, without Yeast, 137

Rusks, Miss Lester’s Tea, 137

Waffles, 138

CAKES AND CONFECTIONS

Almond Drops, 164 Almond Macaroons, 165

Bride’s Cake, 144

Charlotte Russe, 142 Cheap Cake, 156 Chocolate Cake, 153, 154 Citron Cake, 155 Cocoanut Cakes, 159, 160 Coffee Cake, 161 Corn Starch Cake, 156 Cream Cakes, 162, 163 Cup Cakes, 151

Delicate Cakes, 162 Diamond Bachelors, 162 Drop Cakes, 161, 162 Drops, Cocoanut, 160

Easy Cake, 164 Egg Kisses, 153

Francatelli’s Spanish Cake, 153 French Loaf Cake, 152 Frosting for Cake, 141 Fruit Cake, 142 Fruit Cake, Cheap, 143 Fruit Cake, Family, 143 Fruit Cake, Nougat, 143 Fruit Cake, Wisconsin, 143

Genoese Cake, 153 Ginger Nuts, 148 Ginger Snaps, 148 Ginger Bread, Sponge, 147 Gold Cake, 158

Hard times, Louisiana, Cake, 155

Icing, 140 Icing, Boiled, 141 Icing, Boiled, Hot, 141 Icing, Chocolate, 140 Indian Cake, 156 Isabella Cake, 150

Jelly Cake, 145 Jelly Roll, Young Cook’s, 164 Jumbles, 152 Jumbles, Ring, 154