Hannah M. Keen's receipt book, UPenn Ms. Codex 633

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Fruit Cake-

1lb butter 1 lb sugar 12 eggs 1 lb flour 1/2 gill brandy 1 nutmeg 1/2 tea spoonful cloves 2 cinnamon 1 1/2 lb raisins 1 1/2 lb [currants?] 1 [Cabove?] 4 hours bake-

Few Simple Remedies. For croup, administer a teaspoonful of strong alum water repeat the dose every fifteen minutes until free vomiting occurs. Put the feet and limbs in hot water, and then wrap up in flannel; place on the chest a poultice of cornmeal sprinkled with mustard. Beware of cold draughts. As the attack departs adminiaster a dose of magnesi[n?], rhubarb or castor oil. When children are liable to croup, always keep the alum water solution ready on the washstand.

Toothache may be speedily ended by the application of a small bit of cotton saturated with ammonia to the defective tooth.

It may be useful to know that hoarseness may be relieved by using the white of an egg thoroughly beaten, mized with lemon juice and sugar. A teaspoonful taken occasionally is the dose.

There is scarcely an ache to which children are subject so hard to bear and so difficult to cure as earache. A remedy which never fails is a pinch of black pepper gathered up in a bit of cotton batting, wet in sweet oil and inserted in the ear. It will give immediate relief.

Remedy for chilblains-Take a piece of lime the size of your double fist: put it in warm water and soak the feet in it as warm as it can

be borne for

For a scald or burn, apply immediately pulverized charcoal and oil. Lamp oil will do, but linseed is better. The effect is miraculous.

For chapped lips, mix two tablespoonsful of clarified honey, with a few drops of lavender water, or any other perfume, and anoint the lips frequently.

To remove warts, get a little bullock gall, and keep it in a bottle, rub a little on the warts [over?] three times a day, and in a short time they will [dis..?]

To remove cold sores, rub the first finger behind the ear close to the part which is joined to the head, and then rub the sore. The secretion removes the sore in a short time if applied every twenty minutes.

To make good sticking plaster, put two spoonfuls of balsam of Pern to six of isinglass, melted with very little water, and strained. Mix these well together in a small stone jar over the fire. Pin out some black Persian or sarsenet on a beard, and dipping a brush into the mixture, pass it over the silk five or six times; then hold it to the fire, but not very near, and it will soon become black and shining.

A good wash to prevent the hair from falling out is made with one ounce powdered borax, half an ounce of powdered camphor, one quart of boiling water. When cool, pour in a bottle for use and clean the head with it, applying with flannel or sponge once a week.

For dyspepsia pour one quart of cold water on two tablespoonfuls of unslaeked lime; let stand a few minutes, bottls and cork, and when clear it is ready for use: put three table spoonfuls in a cup of milk, and drink any time, usually before meals.

HOUSEHOLD RECIPES. TO CURE WARTS.-Cut a slice from a raw potato and rub the hand each night. Let the water dry on the hand. It will need but few applications.

SALAD DRESSING, according to a Spanish proverb: A spendthrift to put in the oil, a miser to put in the vinegar, a wise man to pepper and salt and a madman to stir.

EGG PUFFS.-Six eggs, one pint of milk, three spoonfuls of flour, four ounces of melted butter and a spoonful of yeast; mix, and half fill cups. Bake fifteen minutes. Wine sauce.

RICH SMALL CAKES.-Beat together three teaspoonfuls of butter, three of sugar, three eggs, three cups of flour, one-half of a grated nutmeg. Roll out thin, and cut in small cakes.

TOMATO SALAD.-Skin, remove the seeds and pulp from fresh tomatoes; chop what if left with the heart-if it may be so called-of a cabbage and a little parsley, and serve with a good salad dressing.

A NUMBER of our readers have asked for a recipe for keeping cider. We have used mustard seed for several years with unfalling success, and can recommend no other. About a teacupful of seed to a barrel of cider.

FAMILY CAKE.-Six cupfuls of flour, four of molasses, one and a half cupfuls of butter, two and one-third cupfuls of milk, two cupfuls of currants, four eggs, two nutmegs, one large spoonful [salarates?] and a little cinnamon.

To remove peach stain from any material wash the spots in new milk before putting the garments into water. Ink stains can also be taken out of the most delicate shade of carpet by sponging with new milk immediately after it is soiled.

CLOTHESPINS are rendered more flexible and durable by boiling in clean water from five to ten minutes every two weeks. They should be dried quickly and kept in strong bags, free from dust. The lines are likewise boiled every month.

To remove iron rust from any white goods. take a raw tomato and run it well on the spots; let it remain about five minutes; then wash with water and soap. Raw tomatoes will also remove berry stain and ink from white goods.

COFFEE CAKE.-One cup of sugar and one cup of butter, stirred to a cream; add one cup molasses and one cup coffee, one cup raisins (they are best seeded and chopped) and five cups of flour; spice with cinnamon. It will keep for weeks, and be nice and fresh.

ORANGE PIE.-Grate the yellow rind of one fresh orange, take the juice and pulp of two large oranges; add to them one cupful of sugar and the beaten yolk of three eggs; mix one cupful of milk with the whites of the eggs beaten to a stiff froth; bake in puff paste.

STEEL RUST.-Steel which has been rusted can be cleaned by brushing with a paste composed of half an ounce Castile soap; one ounce whiting, and water sufficient to form a paste. The steel should first be washed with a solution of half an ounce cyanide potassium in two ounces of water.

POTATO PUDDING.-One pound potatoes boiled and well mashed, salted: quarter pound butter, stirred in while warm; two ounces sugar, rind of half a lemon, chopped fine, with juice; two teacupfuls of milk and four eggs; butter the tin, put in mixture, bake in moderate oven half an hour.

CREAM PUDDING.-Five eggs beaten [?] two cups of nice sour cream and one spoonful soda; stir in flour to make it as stiff as cake. For sauce, make one quart of flour starch and a lump of butter; put in sugar and flavor with lemon. It will bake while your potatoes are boiling for dinner.

RAISED FLANNEL CAKES.-Into one quart of flour put two teaspoonfuls of salt. Beat two whole eggs and pour in a quart of milk, first boiled and cooled to prevent its souring. Beat the battle quite light, then add three tablespoonfuls of yeast: beat again, and set to rise until morning. Bake on a griddle.

AMMONIA CAKE.-One pound of flour, one pound of currants, one-quarter of a pound of butter, six ounces of sugar, half a pint of cream, a piece of ammonia, rather larger than a filbert and three eggs, leaving out one white. The cake should not be cut for a fortnight, and it will keep fresh for any length of time.

HOE CAKES.-Take a piece off your light bread dough early in the morning and make into a thin batter with cream or new milk. Let it stand to rise till just before your breakfast hour. Pour the batter then in spoonfuls on a hoe, and bake quickly. Have ready a bowl of melted butter to dip the cakes in, and serve quite hot.

TO PICKLE EGGS.-Boil the eggs hard and remove the shells: when cold put them into a jar and pour over enough vinegar to cover them, in which has been boiled salt, sauce, whole pepper and cloves. Tie a bladder covering over them and keep for some time before use. In all pickling operation only wooden or bone spoons should be used.

EGG BREAD.-Egg bread is not cheap, but it is good, and young housewives, whose yeast sometimes plays tricks with them, will find it a great resource. To make it, take one pint of milk, two eggs, butter the size of an egg, onehalf cupful of sugar, three teaspoonfuls of sea foam, flour enough to make a batter; bake. This makes one loaf.

CREAM RICE PUDDING.-Wash four ounces of rice through two waters, put into a baking dish with three ounces of sugar and a teaspoonful of flavoring. pour in one quart and a pint of milk, and put it into a moderate oven to bake an hour and a half, or until it is of a creamy consistency. This pudding is very delicate and wholesome.

hot vinegar; cover it and let it stand until the next day; then strain it and put it into a bottle, which you must cork tight. Either put more hot vinegar on the tarragon or dry it, and save it until you want to make more. You may make a gallon of sauce from one bunch, only every time you use it you must let it stand a day longer.

DRYING PUMPKINS.-We love pumpkin pies, especially when there is not an abundance of tree fruit. We have tried all modes of drying, but no plan is equal, we think, to this. Take the ripe pumpkin, pare, cut into small pieces, stew soft, mash and strain through a colander, as if for making pies. Spread this pulp on plates in layers not quite an inch thick; dry it down in the stone oven, kept at so low a temperature as not to scorch it. In about a day it will become dry and crisp. The sheets thus made can be stored away in a dry place, and they are always ready for use for pies or sauce. Soak the pieces over night in a little milk, and they will return to a nice pulp, as delicious as the fresh pumpkin-we think much more so.

PRESRVING EGGS.-To four gallons of boiling water add half a peck of new lime, stirring it some time. When cold, remove any hard lumps with a coarse sieve; add ten ounces of salt and three ounces of cream of tartar and mix the whole thoroughly. The mixture is to stand a fortnight before using. The eggs are to be packed as closely as possible and to be kept closely covered up. This is Professor Corbett's recipe for liming eggs. At a meeting of the New York Farmers' Club, where the subject was discussed, the following plan was given: A layer of slacked lime, wet to a consistency that will allow the eggs to stand upright in it. The bottom layer must be two inches thick; the eggs are stuck into this, small end downward, close, but not touching; over these a fresh mixture of slaked lime is poured, and the process continued until the vessel is full. Many dealers prefer coating the eggs with melted paraffine. This is done by simply dipping them in the mixture.

BLANQUETTE OF VEAL.-Put the pieces of veal saved for this dish into enough cold water to cover them, together with a tablespoonful of salt and one cent's worth of soup greens, the onions being stuck with ten cloves; skim occasionally, whenever any scum rises, and simmer until the meat is tender, which will be in half or threequarters of an hour; then take up the meat in a colander, and run some cold water over it from the faucet; strain the pot liquor, and let it boil again; mix together over the fire one tablespoonful of butter (cost two cents) and two of flour; when they are smooth add quart of the boiling broth to them, season with a tablespoonful of salt, quarter of a level teaspoonful of white pepper and quarter of a nutmeg grated; mix the yolks of two eggs (cosy, two cents) with about a cupful of the broth and stir them into the rest; then put in the veal and heat and serve it, with a quart of boil potatoes (cost, three cents). The dinner will cost about thirty cents.

PENNSYLVANIA RUSKS.-Two pounds of flour, one pint of good new milk, two spoonfuls yeast; set the sponge to rise over night. Early in the morning add a little salt, two tablespoonfuls sugar, three tablespoonfuls of butter, two well-beaten eggs and half a nutmeg: add flour until it is the consistency of bread; knead it well for twenty minutes; set it to rise again. When it has risen make it into small cakes, place them in a pan a little distance apart, set them to rise. When they are well raised beat the white of an egg with a little sugar, and brush them over the top. Bake twenty minutes, not longer. If you do not have the nicest rusks it will be your own fault.

RICE PIE.-Boil one-half cup of rice in milk till tender, after which add milk until it is a thin batter, the yolks of four eggs and four tablespoons of sugar. Bake with one crust till brown; spread over the top a frosting made by beating together the whites of four eggs and six tablespoons of sugar: flavor with lemon; put in the oven five minutes.

GRAPE JELLY.-For grape jelly the fruit should not be too ripe. Wash, remove the stems and put into a porcelain kettle with just enough water to keep from burning; simmer until the grapes are soft, then strain through a cloth or flannel bag, and to each pint of juice add one pound of sugar, boil twenty minutes, and just before it is done add one teaspoonful of dissolved gum arabic to each pint.

TO FILL JARS WITHOUT BREAKING.- Mrs. Chapman, of Prescott, Iowa, writes to the Inter-Ocean: I have a recipe which I have used for the past eight years without breaking a single jar or glass. Have jars and glasses clean and dry, fold a towel a time or two, wet it in cold water, set your jar or glass on the wet towel; pour your boiling fruit in them without fear of losing either fruit or jar.

COCOANUT PUDDING.-Soak three tablespoonfuls of tapioca in cold water over night; boil one quart of milk, add tapioca and boil five minutes; then add yolks of four eggs, three tablespoonfuls desiccated cocoanut; boil ten minutes; turn into a dish to cool; beat the whites and two spoonfuls of sugar to a foam; spread on the top and scatter over with cocoanut; set in the oven to brown a little.

OVER EATING.-There is but little danger of not eating enough. The trouble with nine-tenths of ailing and chronically complaining city people is injudicious and intemperate eating. Leave off eating so much meat and greasy compounds and rich pastry, and try a simple diet for a time, and, our word for it, you will soon experience a great and marvelous change come over the spirit of your dream.

CANNING FRUIT COLD.-A lady in Springfield, Mass., has been making some interesting experiments in putting up canned goods without cooking. Heating the fruit tends more or less to the injury of the flavor, and the lady referred to has found that by filling the cans with fruit, and allowing them to stand until all the confined air has escaped, the fruit will, if then sealed perfectly, keep indefinitely without change or loss of original flavor.

SPONGE GINGERBREAD.-Melt a piece of butter the size of a hen's egg: mix it with a pint of nice molasses, one tablespoonful of ginger and a quart of flour. Dissolve a heaping tablespoonful of soda in half a pint of milk and mix it with the rest of the ingredients. The above makes a soft gingerbread, but if you wish a dough add sufficient flour to enable you to roll out easily; roll about half an inch thick. Bake in a quick oven. We have found this recipe very convenient.

CARE OF PLANTS.-Don't forget that overwatering kills more plants than dryness. Pots in the house, especially the handsome glazed ones, should be provided with abundant drainage-broken pots, cinders, oyster shells, anything to make an open layer at the bottom; then add a layer of moss to keep the earth from washing down, and then a soil made so open by sand that it wilol always allow the water to pass through. With these precuations there is no danger, but where the surface of the soil is muddy an hour after watering there is something wrong, and plants will not thrive.

CRINKLED MUSLIN.-The secret whereby sheer muslin is made to assume the now desirable appearance of [crape?] is this: The dress, tie or bow, is washed in cold water, without the use of soap or stareh. To the rinsing water is added a little clear coffee-only enough to give the muslin a faint, creamy cast. Then wring out by twisting the goods into a rope, as tightly as possibly, and winding it around the clothes line-like a vine-securing it at each end. In this way let it dry thoroughly. Then