Index.
| PAGE | |
| FAMILIAR TALK | 1 |
| SOUPS | 15 |
| Vegetable Soups | 16 |
| Asparagus soup (white) | 19 |
| —— —— (green) | 20 |
| Bean soup (dried) | 18 |
| Bean and corn soup | 18 |
| Corn soup | 23 |
| Graham soup | 22 |
| Green Pea soup (No. 1.) | 16 |
| —— —— (No. 2.) | 16 |
| Gumbo, or okra —— | 23 |
| Pea and tomato —— | 18 |
| Pea (split and dried) soup | 17 |
| Potato soup | 22 |
| Tomato (winter) soup | 20 |
| —— (summer) soup | 21 |
| Turnip soup | 21 |
| Meat Soups | 24 |
| Beef soup à la Julienne | 24 |
| —— (brown) | 26 |
| Brown gravy soup | 30 |
| Chicken soup | 31 |
| Giblet soup | 29 |
| Hare or rabbit soup | 33 |
| Mock turtle soup | 28 |
| Mutton or lamb broth | 27 |
| Oxtail soup | 33 |
| Veal and macaroni soup | 26 |
| Veal and sago soup | 31 |
| Vermicelli soup | 28 |
| Venison soup | 32 |
| Fish Soups | 34 |
| Cat-fish soup | 35 |
| Clam soup | 35 |
| Eel soup | 36 |
| Green turtle soup | 37 |
| Lobster soup | 36 |
| Oyster soup (No. 1) | 34 |
| —— soup (No. 2) | 34 |
| FISH | 38 |
| Bass (sea), boiled | 50 |
| —— fried | 50 |
| Cat-fish, stewed | 54 |
| —— fried | 54 |
| —— chowder | 55 |
| Chowder, clam | 68 |
| —— (No. 1) | 56 |
| —— (No. 2) | 56 |
| Codfish balls | 40 |
| —— (fresh), boiled | 38 |
| —— —— (salt), boiled | 39 |
| —— and potato stew | 40 |
| —— (salt), stewed with eggs | 40 |
| Eels, fried | 56 |
| —— stewed | 55 |
| Fish, mayonnaise of | 51 |
| Halibut, baked | 42 |
| —— boiled | 42 |
| —— devilled | 43 |
| —— steak | 43 |
| Mackerel (fresh), boiled | 41 |
| —— (salt), broiled | 41 |
| —— (fresh), broiled | 41 |
| Perch and other pan-fish | 54 |
| Pickerel, fried | 53 |
| —— baked with cream | 53 |
| Rock-fish and river bass | 39 |
| Salmon, baked | 44 |
| —— boiled | 43 |
| —— (fresh), pickled | 45 |
| —— (salt), pickled | 47 |
| —— (smoked), broiled | 47 |
| —— steak | 45 |
| Salmon-trout, baked with cream | 51 |
| Salmon-trout, boiled | 52 |
| —— fried | 53 |
| Shad, baked | 49 |
| —— (fresh), boiled | 48 |
| —— (salt), boiled | 48 |
| —— (fresh), broiled | 48 |
| —— (salt), broiled | 49 |
| —— fried | 49 |
| Sturgeon, baked | 51 |
| —— steak | 50 |
| Shell-fish | 57 |
| Clam chowder | 68 |
| —— fritters | 68 |
| —— scallop | 67 |
| Crab, devilled | 58 |
| —— salad | 58 |
| Crabs, soft | 59 |
| Lobster, to boil | 57 |
| —— croquettes | 58 |
| —— devilled | 57 |
| —— salad. (See Salads) | 189 |
| Oysters, cream on half-shell | 62 |
| —— broiled | 61 |
| —— fried | 60 |
| —— fritters | 61 |
| —— omelette | 62 |
| —— pâté | 66 |
| —— pie | 63 |
| —— pickled | 64 |
| —— raw | 65 |
| —— roast | 65 |
| —— scalloped | 61 |
| —— steamed | 66 |
| —— stewed | 60 |
| Scallops | 67 |
| Terrapin or turtle | 59 |
| POULTRY | 69 |
| Chicken, boiled | 74 |
| —— broiled | 76 |
| —— fricasseed (brown) | 75 |
| —— —— (white) | 75 |
| —— fried (No. 1) | 76 |
| —— —— (No. 2) | 77 |
| —— and ham | 79 |
| Chicken-pie (baked) | 78 |
| —— pot-pie | 77 |
| —— pudding | 78 |
| —— roast | 74 |
| Ducks, roast | 80 |
| —— stewed | 81 |
| Duck, cold, to use up | 80 |
| Goose-pie | 82 |
| —— roast | 82 |
| Guinea-fowl, roast | 81 |
| Pigeons, broiled | 84 |
| Pigeon-pie | 84 |
| Pigeons, roast | 83 |
| —— stewed | 83 |
| Turkey, boiled | 72 |
| —— ragoût of | 73 |
| —— roast | 71 |
| —— scallop of | 72 |
| MEATS | 84 |
| Beef | 84 |
| Beef à la mode | 88 |
| —— breakfast stew of | 89 |
| —— (corned), boiled | 93 |
| —— hashed | 90 |
| —— heart, stewed | 92 |
| —— (dried) | 94 |
| Beef-steak | 86 |
| —— and onions | 87 |
| —— pie | 91 |
| Beef, roast | 84 |
| —— tongue, boiled | 93 |
| —— to corn | 93 |
| roast, with Yorkshire pudding | 85 |
| Beef-pie, potato crust | 92 |
| Mutton and Lamb | 94 |
| Mutton à la venison | 95 |
| —— boiled | 96 |
| —— or lamb chop | 97 |
| —— —— cutlets, baked | 97 |
| Mutton-ham | 98 |
| —— or lamb réchauffé | 99 |
| —— —— roast | 94 |
| Mutton-stew | 96 |
| Veal | 99 |
| Calf’s head in a mould | 108 |
| Calf’s head scalloped | 106 |
| —— stewed | 105 |
| Calf’s brains, croquettes of | 111 |
| —— liver, fried | 112 |
| —— —— roast | 111 |
| —— —— stewed | 112 |
| Imitation pâté de foie gras | 113 |
| Sweet-breads, broiled | 107 |
| —— fried | 106 |
| —— roasted | 107 |
| —— stewed | 107 |
| Veal, breast of (roast) | 100 |
| —— chops | 101 |
| —— cutlets à la Maintenon | 110 |
| —— cutlets (plain) | 101 |
| —— fillet of (roast) | 100 |
| —— fillet stewed | 104 |
| —— jellied | 108 |
| —— loin of (roast) | 101 |
| —— marbled | 114 |
| —— minced | 109 |
| —— olives with oysters | 109 |
| —— pâtés | 105 |
| —— pie | 102 |
| —— scallop | 105 |
| —— shoulder of (roast) | 101 |
| —— steak | 102 |
| —— stewed | 103 |
| —— knuckle of (stewed) | 104 |
| Pork | 114 |
| Brawn (No. 1) | 130 |
| —— (No. 2) | 131 |
| Chine, roast | 118 |
| Chops | 121 |
| Ham, to cure | 134 |
| —— baked | 136 |
| —— barbecued | 137 |
| —— boiled | 135 |
| —— broiled | 137 |
| —— glazed | 135 |
| —— fried | 137 |
| —— roast | 136 |
| —— sandwiches | 138 |
| —— and chicken sandwiches | 138 |
| —— and chicken pie | 139 |
| —— and eggs | 139 |
| —— steamed | 135 |
| Lard | 129 |
| Leg of pork, roast | 116 |
| Loin of pork, roast | 117 |
| Pig’s head, roast | 122 |
| —— with liver and heart | 122 |
| Pig, roast (whole) | 113 |
| Pork-steak | 121 |
| —— stewed | 121 |
| Pot-pie of pork | 124 |
| —— Cheshire | 125 |
| Pork, to pickle (No. 1) | 132 |
| —— —— (No. 2) | 133 |
| —— —— and beans | 139 |
| Pudding, pork and peas | 140 |
| Spare-rib, roast | 117 |
| Sausage, Bologna (cooked) | 128 |
| —— —— (uncooked) | 127 |
| Sausage (No. 1) | 125 |
| —— (No. 2) | 127 |
| —— (No. 3) | 127 |
| Saveloys, | 132 |
| Souse, or head-cheese | 123 |
| Souse of pig’s feet and ears | 123 |
| COMPANY | 140 |
| GAME | 147 |
| Venison | 147 |
| Cutlets of venison | 150 |
| Fawn, roast | 152 |
| Ham—venison | 154 |
| Hash venison | 150 |
| Haunch venison | 148 |
| Neck venison | 149 |
| Pasty venison | 152 |
| Sausage venison | 155 |
| Shoulder venison of, roast | 149 |
| —— venison of, stewed | 149 |
| Steak venison | 150 |
| Rabbits or Hares | 155 |
| Barbecued rabbit | 158 |
| Fried rabbit | 158 |
| Fricassee of rabbit (brown) | 157 |
| —— rabbit (white) | 157 |
| Larded rabbit | 158 |
| Pie of rabbit | 159 |
| Rabbit roast | 156 |
| —— stewed with onions | 156 |
| Squirrels | 159 |
| Broiled squirrel | 161 |
| Brunswick stew | 160 |
| Ragoût of squirrel | 160 |
| Pheasants, partridges, quails, grouse, etc. | 161 |
| Grouse, broiled | 162 |
| —— roast | 162 |
| —— —— with bacon | 162 |
| Quails, broiled | 162 |
| —— roast | 162 |
| —— —— with ham | 162 |
| Quail-pie | 164 |
| Pheasant and partridge, roast | 161 |
| Pie of game | 163 |
| Salmi of game | 162 |
| Wild ducks | 165 |
| —— —— roast | 165 |
| —— —— stewed | 166 |
| Wild pigeon pie | 165 |
| —— —— stewed | 164 |
| Wild turkey | 166 |
| Small birds | 167 |
| Game, to keep from tainting | 169 |
| Ortolans, reed-birds, rail and sora | 169 |
| Salmi of woodcock or snipe | 169 |
| Snipe, roast | 167 |
| Woodcock, roast | 168 |
| —— broiled | 168 |
| SAUCES FOR MEAT AND FISH | 170 |
| Anchovy sauce | 174 |
| Apple sauce | 178 |
| Asparagus sauce | 177 |
| Bread sauce | 174 |
| Butter, to Brown | 179 |
| Cauliflower sauce | 177 |
| Crab sauce | 173 |
| Cranberry sauce | 178 |
| Drawn butter (No. 1) | 170 |
| —— —— (No. 2) | 170 |
| —— —— (No. 3) | 171 |
| Egg sauce | 171 |
| Flour, to brown | 179 |
| Maître d’hôtel sauce | 176 |
| Mint sauce | 176 |
| Mushroom sauce | 176 |
| Onion sauce | 175 |
| Oyster sauce | 172 |
| Peach sauce | 178 |
| Sauce for boiled or baked fish | 172 |
| —— lobster | 174 |
| White celery sauce | 175 |
| —— sauce for fish | 172 |
| CATSUPS AND FLAVORED VINEGARS | 179 |
| A good store sauce | 184 |
| Celery vinegar | 185 |
| Elderberry catsup | 185 |
| “Ever-ready” catsup | 183 |
| Horse-radish catsup | 180 |
| —— vinegar | 186 |
| Imitation Worcestershire sauce | 181 |
| Lemon catsup | 183 |
| Made mustard | 179 |
| Mock capers | 184 |
| Mushroom catsup | 181 |
| Onion vinegar | 185 |
| Oyster catsup | 182 |
| Pepper vinegar | 186 |
| Tomato catsup | 182 |
| Walnut catsup | 180 |
| SALADS | 187 |
| Cabbage salad, or cold slaw | 192 |
| Celery salad | 194 |
| Chicken salad | 190 |
| Excelsior lobster salad with cream dressing | 189 |
| Lettuce salad | 191 |
| Lobster salad | 188 |
| Mock crab | 196 |
| Potato salad | 195 |
| Salmon salad | 194 |
| Sydney Smith’s salad dressing | 187 |
| Summer salad | 192 |
| Tomato salad | 193 |
| Water cresses | 192 |
| VEGETABLES | 197 |
| Artichokes | 229 |
| Asparagus, boiled | 214 |
| —— in ambush | 215 |
| —— and eggs | 214 |
| Beans, butter, or Lima | 226 |
| —— (dried) | 227 |
| —— French, string or “snap” | 226 |
| —— kidney, and other small | 226 |
| Beets, boiled | 227 |
| —— stewed | 227 |
| Broccoli and Brussels sprouts | 210 |
| Broccoli and eggs | 210 |
| Cabbage, boiled | 206 |
| —— fried | 208 |
| —— ladies’ | 208 |
| Cabbage and bacon | 206 |
| —— sprouts, or ”collards“ | 207 |
| —— stuffed | 207 |
| Carrots, boiled | 224 |
| —— mashed | 225 |
| —— stewed | 225 |
| Cauliflower, boiled | 209 |
| —— scalloped | 210 |
| —— stewed | 209 |
| Celery | 233 |
| —— stewed | 234 |
| Corn (green), boiled | 220 |
| —— —— fritters, or cakes | 222 |
| Corn (green), pudding | 222 |
| —— —— roast | 223 |
| —— —— stewed | 223 |
| —— —— and tomatoes | 221 |
| —— —— and beans (succotash) | 221 |
| Cucumbers, fried | 220 |
| —— raw | 219 |
| —— stewed | 220 |
| Cymblings (summer squash) | 229 |
| Egg-plant, fried | 224 |
| —— stuffed | 224 |
| Hominy croquettes | 236 |
| —— boiled | 235 |
| —— baked | 236 |
| —— fried | 236 |
| Macaroni à la crème | 239 |
| —— baked | 238 |
| —— stewed, Italian style | 238 |
| Mushrooms | 231 |
| —— baked | 233 |
| —— broiled | 233 |
| —— stewed | 232 |
| Okra | 235 |
| Onions, baked | 216 |
| —— boiled | 215 |
| —— stewed | 215 |
| —— stuffed | 217 |
| Parsnips, boiled | 227 |
| —— buttered | 228 |
| —— fried | 228 |
| —— fritters | 228 |
| —— mashed | 228 |
| Peas (green), fritters or cakes | 213 |
| —— green | 213 |
| Poke-stalks | 231 |
| Potatoes, baked | 200 |
| —— boiled with skins on | 197 |
| —— boiled without skins | 198 |
| —— (new), boiled | 199 |
| —— browned (whole) | 203 |
| —— —— (mashed) | 204 |
| —— broiled | 204 |
| —— à la crème | 202 |
| Potato-cakes | 204 |
| —— croquettes | 201 |
| Potatoes, fried | 201 |
| —— mashed | 199 |
| —— maître d’hôtel | 201 |
| Potato-puff | 201 |
| —— ribbon | 202 |
| —— scallop | 203 |
| Potatoes (stewed for breakfast) | 200 |
| Potatoes (old), stewed | 200 |
| —— stuffed | 203 |
| —— (sweet), boiled | 205 |
| —— —— fried | 205 |
| —— —— roast | 204 |
| Pumpkin, baked | 230 |
| —— stewed | 230 |
| Radishes | 234 |
| Rice, boiled | 233 |
| —— croquettes | 237 |
| Salsify (or oyster-plant), fried | 223 |
| Salsify (or oyster-plant), stewed | 223 |
| Sea-kale, boiled | 229 |
| —— stewed | 229 |
| Squash (summer) | 229 |
| —— (winter) | 230 |
| Sauerkraut | 208 |
| Spinach à la crème | 213 |
| —— boiled | 211 |
| Succotash | 221 |
| Tomatoes, baked | 219 |
| —— broiled | 218 |
| —— raw | 219 |
| —— scalloped | 218 |
| —— and corn scallop | 218 |
| —— stewed | 217 |
| —— stuffed and baked | 218 |
| Turnips, boiled (whole) | 211 |
| —— mashed | 211 |
| EGGS | 239 |
| Eggs au lit (in bed), | 245 |
| —— baked | 243 |
| Egg-baskets | 246 |
| Eggs, boiled | 241 |
| —— breaded | 243 |
| —— Chinese bird’s nest of | 244 |
| —— devilled | 246 |
| —— dropped or poached | 241 |
| —— fried | 242 |
| —— fricasseed | 242 |
| —— with ham | 242 |
| —— poached à la crème | 241 |
| —— —— with sauce | 244 |
| —— scalloped | 244 |
| —— scrambled | 243 |
| —— upon toast | 245 |
| Egg-balls for soup | 248 |
| Omelette, asparagus | 248 |
| —— aux fines herbes | 248 |
| —— cauliflower | 247 |
| —— cheese | 248 |
| —— plain | 246 |
| —— with ham, chicken, or tongue | 247 |
| Sweet omelettes | 248 |
| Omelette, apple | 249 |
| —— jelly | 250 |
| —— soufflée, baked | 249 |
| —— —— fried | 248 |
| MILK, BUTTER, CHEESE, ETC. | 251 |
| Bonny clabber, or “loppered milk” | 253 |
| Butter (to make) | 251 |
| Cheese | 254 |
| Cottage cheese | 256 |
| Cream cheese | 256 |
| Junket, or mountain custard | 253 |
| Rennet | 253 |
| Thickened milk | 254 |
| BREAD | 256 |
| Bread (family), brown | 267 |
| Boston, brown | 269 |
| Bread (family), white | 265 |
| Buttermilk bread | 270 |
| Bread, milk | 270 |
| —— rice | 271 |
| —— rye | 269 |
| Biscuit, Graham | 275 |
| —— minute | 276 |
| —— Mrs E’s (soda) | 274 |
| —— risen | 272 |
| —— potato | 274 |
| Crackers, butter | 278 |
| Crumpets (plain) | 279 |
| —— (sweet) | 279 |
| Muffins, Belle’s | 282 |
| —— buttermilk | 281 |
| —— Charlotte | 281 |
| —— cream | 280 |
| —— Graham | 280 |
| —— hominy | 281 |
| —— queen | 280 |
| Muffins, ”Mother’s“ | 281 |
| —— rice | 282 |
| Powders, baking | 264 |
| Rolls, French (No. 1) | 271 |
| —— —— (No. 2) | 272 |
| Rusk (dried) | 277 |
| —— (sweet) | 276 |
| Sally Lunn (No. 1) | 273 |
| —— —— (No. 2) | 274 |
| Sponge for bread (potato) | 264 |
| —— —— —— (plain) | 264 |
| Wafers | 279 |
| Wheatlets, Graham | 276 |
| Yeast cakes | 263 |
| —— (hop) | 261 |
| —— (potato) | 262 |
| —— (self-working) | 261 |
| Corn bread | 283 |
| Ash-cake | 289 |
| Batter-bread, or egg-bread | 288 |
| Corn-bread, nonpareil | 285 |
| —— risen (No. 1) | 286 |
| —— —— (No. 2) | 288 |
| —— steamed | 286 |
| Crumpets, Corn-meal | 287 |
| Johnny-cake | 287 |
| —— Aunt Jenny’s | 288 |
| Muffins, Corn-meal | 286 |
| Pone | 288 |
| —— fried | 289 |
| Griddle-cakes, waffles, etc. | 289 |
| Cakes, Auntie’s (without eggs) | 291 |
| —— buckwheat | 290 |
| —— batter (risen) | 292 |
| —— cream | 293 |
| —— flannel | 290 |
| —— —— (eggless) | 291 |
| —— Graham | 291 |
| —— Grandpa’s favorite | 292 |
| —— hominy | 293 |
| —— rice | 292 |
| —— velvet | 293 |
| Flapjacks, corn-meal | 291 |
| Waffles, ”Mother’s“ | 294 |
| —— rice (No. 1) | 294 |
| —— —— (No. 2) | 295 |
| —— —— and corn-meal | 295 |
| —— risen | 294 |
| —— quick | 295 |
| Shortcake, etc. | 295 |
| Buns, Easter (“hot cross”) | 298 |
| —— plain | 298 |
| Shortcake, Grandma’s | 297 |
| —— Scotch | 297 |
| —— strawberry | 296 |
| —— Sunnybank | 295 |
| CAKE. | |
| Almond cake | 318 |
| Black cake | 317 |
| Caramel cake | 310 |
| Chocolate cake | 310 |
| —— caramels | 313 |
| —— éclairs | 313 |
| Cocoanut cake | 304 |
| —— —— (Rosie’s) | 305 |
| —— cakes (small) | 306 |
| —— cake (loaf) | 305 |
| —— cones | 306 |
| Corn-starch cake | 321 |
| Cream cake | 303 |
| Dover cake | 310 |
| Ellie’s cake | 314 |
| French cake | 308 |
| Fruit cake | 318 |
| Gold cake | 319 |
| Huckleberry cake | 321 |
| Jelly cake | 304 |
| Lady cake (No. 1) | 309 |
| —— —— (No. 2) | 309 |
| Lee cake | 307 |
| Lemon cake (No. 1) | 308 |
| —— —— (No. 2) | 308 |
| Lincoln cake | 316 |
| Marble cake | 311 |
| Marbled cake | 312 |
| Martha’s cake | 303 |
| Mrs. M.’s cup cake | 303 |
| Mrs. M.’s sponge-cake | 314 |
| Macaroons, almond | 320 |
| Nut-cake | 319 |
| “One, two, three, four” cake (cocoanut) | 305 |
| Pound cake (No. 1) | 315 |
| —— —— (No. 2) | 315 |
| Silver cake | 320 |
| Sister Mag’s cake | 309 |
| Sponge cake | 314 |
| Washington cake | 316 |
| White cake | 322 |
| White Mountain cake | 307 |
| Icing | 301 |
| Almond icing | 302 |
| Chocolate icing | 313 |
| Plain icing | 301 |
| Small Cakes, Cookies, etc. | 322 |
| Boston cream cakes | 335 |
| Cakes, bread | 334 |
| —— currant | 327 |
| —— New Year’s | 323 |
| —— small sugar | 322 |
| —— (drop), sponge | 327 |
| Cookies, Mrs. B.’s | 322 |
| —— coriander | 323 |
| —— molasses | 324 |
| —— ”Mother’s“ | 323 |
| —— rice flour | 324 |
| Crullers, Annie’s | 329 |
| —— Aunt Margaret’s | 328 |
| —— Katie’s | 329 |
| —— ”Mother’s“ | 329 |
| Doughnuts, quick | 330 |
| —— risen | 329 |
| Ginger snaps (No. 1) | 324 |
| —— —— (No. 2) | 325 |
| —— —— (No. 3) | 325 |
| Jumbles, almond | 327 |
| —— Aunt Margaret’s | 325 |
| —— lemon | 326 |
| —— Mrs. M.’s | 326 |
| —— ring | 326 |
| Lady’s fingers | 328 |
| Macaroons, almond | 320 |
| Nougat | 336 |
| Wafers (sweet) | 335 |
| Gingerbread | 330 |
| Gingerbread fruit | 334 |
| —— loaf (No. 1) | 332 |
| —— —— (No. 2) | 332 |
| —— plain | 332 |
| —— soft | 330 |
| —— spiced | 333 |
| —— sponge | 331 |
| —— sugar | 332 |
| PIES | 337 |
| Apple pie (No. 1) | 345 |
| —— —— (No. 2) | 345 |
| Blackberry pie | 355 |
| Cherry pie | 355 |
| Cocoanut pie (No. 1) | 352 |
| —— —— (No. 2) | 352 |
| Crust for pies (No. 1) | 338 |
| —— —— —— (No. 2) | 339 |
| —— —— —— transparent | 341 |
| Custard pie | 354 |
| —— apple pie | 346 |
| —— chocolate pie | 353 |
| —— corn-starch pie | 354 |
| —— cocoanut pie | 353 |
| Lemon pie (No. 1) | 349 |
| —— —— (No. 2) | 349 |
| —— —— (No. 3) | 350 |
| —— cream pie | 349 |
| Méringue apple-pie (and peach) | 346 |
| Mince-meat, apple, for pies | 344 |
| Mince pie (No. 1) | 341 |
| —— —— (No. 2) | 342 |
| Mock mince-meat | 344 |
| Orange pie | 350 |
| Paste, French puff | 340 |
| —— puff | 340 |
| Peach pie | 355 |
| Pippin pie | 346 |
| Potato pie, Irish | 348 |
| —— —— sweet (No. 1) | 347 |
| —— —— —— (No. 2) | 348 |
| Plum pie | 356 |
| Pumpkin pie (No. 1) | 347 |
| —— —— (No. 2) | 347 |
| Raspberry pie | 355 |
| Ripe gooseberry pie | 356 |
| Rhubarb Pie | 358 |
| Squash pie | 347 |
| Strawberry pie | 357 |
| Tarts. | |
| Tart, chocolate | 351 |
| —— cream raspberry | 357 |
| —— cranberry | 356 |
| —— currant | 355 |
| —— currant and raspberry | 355 |
| —— damson | 356 |
| —— green gooseberry | 356 |
| —— lemon | 351 |
| Tartlets, orange | 351 |
| —— rhubarb | 357 |
| SERVANTS | 358 |
| PUDDINGS | 371 |
| Baked Puddings | 372 |
| Alice’s pudding | 381 |
| Apple, pudding, baked | 372 |
| —— dumplings baked | 376 |
| —— batter pudding | 374 |
| —— méringue pudding | 372 |
| —— and plum pudding | 375 |
| —— sweet pudding | 373 |
| —— and tapioca pudding | 375 |
| Arrowroot pudding | 378 |
| Batter pudding (No. 1) | 386 |
| —— —— (No. 2) | 387 |
| Bread pudding | 378 |
| —— and butter pudding | 380 |
| —— fruit pudding | 379 |
| Bread and marmalade pudding | 380 |
| “Brown Betty” | 374 |
| Cocoanut pudding | 390 |
| Corn-starch pudding | 377 |
| —— —— méringue pudding | 378 |
| Cottage pudding | 387 |
| Cracker pudding | 382 |
| —— Dorchester plum pudding | 382 |
| —— fruit pudding | 383 |
| —— and jam pudding | 384 |
| —— suet pudding | 382 |
| Cup puddings | 388 |
| Dumplings, apple (baked) | 376 |
| —— Belle’s | 394 |
| German puffs | 388 |
| Gooseberry pudding | 393 |
| Lemon pudding | 389 |
| —— méringue pudding | 389 |
| Macaroni pudding | 391 |
| Neapolitan pudding | 391 |
| Newark pudding | 393 |
| Orange marmalade pudding | 390 |
| Pippin pudding | 373 |
| Plum pudding | 394 |
| Queen of puddings | 381 |
| Rhubarb pudding | 392 |
| Rice pudding (plain) | 385 |
| —— and tapioca pudding | 385 |
| Rice-pudding with eggs | 385 |
| Rice-flour pudding | 386 |
| Tapioca pudding | 377 |
| Vermicelli pudding | 391 |
| Boiled puddings | 395 |
| Berry pudding | 396 |
| Cabinet pudding | 400 |
| Cherry or currant pyramid | 403 |
| Dumpling, apple (No. 1) | 398 |
| —— —— (No. 2) | 398 |
| Dumpling, fruit suet | 400 |
| —— rice | 399 |
| —— suet | 399 |
| Eve’s pudding | 401 |
| Fruit pudding | 399 |
| —— valise pudding | 397 |
| Huckleberry pudding | 396 |
| Indian meal pudding | 400 |
| Orange roley-poley | 402 |
| Queen’s plum-puddings | 401 |
| FRITTERS, PANCAKES, ETC. | 403 |
| Fritters (No. 1) | 405 |
| —— (No. 2) | 405 |
| —— apple | 405 |
| —— bread | 406 |
| —— jelly-cake | 407 |
| —— jelly | 406 |
| Pancakes | 407 |
| —— jelly or jam | 408 |
| Queen’s toast | 406 |
| SWEET, OR PUDDING SAUCES | 408 |
| Bee-hive sauce | 408 |
| Brandy sauce (hard) | 409 |
| Cabinet pudding sauce | 411 |
| Cream sauce (hot) | 413 |
| Cream, sweetened (cold) | 413 |
| Custard sauce | 412 |
| Fruit-pudding sauce | 411 |
| Jelly sauce (No. 1) | 412 |
| —— —— (No. 2) | 413 |
| Hard sauce | 408 |
| Lemon sauce | 410 |
| Milk sauce | 410 |
| White wine sauce (liquid) | 409 |
| CUSTARDS, BLANC-MANGE, JELLIES AND CREAMS | 414 |
| Blanc-mange, almond | 421 |
| —— arrowroot | 421 |
| —— corn-starch | 420 |
| —— chocolate | 424 |
| —— farina | 421 |
| —— Neapolitan | 422 |
| —— tapioca | 420 |
| —— sago | 420 |
| —— velvet | 423 |
| Charlotte Russe, chocolate | 424 |
| —— —— gelatine | 426 |
| —— —— cream | 425 |
| —— —— tipsey | 425 |
| Cream, Bavarian | 417 |
| —— Spanish | 417 |
| Custard, almond | 415 |
| —— baked | 419 |
| —— boiled | 415 |
| —— French tapioca | 419 |
| —— quaking | 416 |
| —— snow | 418 |
| Floating Island | 417 |
| Flummery | 426 |
| Gooseberry fool | 427 |
| Jaune mange | 423 |
| Jelly, calf’s-foot | 428 |
| —— bird’s nest in | 430 |
| —— cider | 429 |
| —— orange | 431 |
| —— wine (boiled) | 431 |
| —— —— (cold) | 429 |
| —— variegated | 432 |
| Méringue, cream | 427 |
| Whipped syllabub | 427 |
| ICE-CREAM AND OTHER ICES | 432 |
| Custard, frozen with fruit | 439 |
| Ice-cream, almond | 436 |
| —— chocolate | 436 |
| —— coffee | 437 |
| —— Italian | 438 |
| —— lemon | 438 |
| —— peach | 439 |
| —— pine-apple | 438 |
| —— raspberry or strawberry | 439 |
| —— self-freezing | 434 |
| —— tutti frutti | 440 |
| Ice, cherry | 441 |
| —— currant and raspberry | 442 |
| —— lemon | 440 |
| —— orange | 441 |
| —— pine-apple | 441 |
| —— strawberry or raspberry | 442 |
| RIPE FRUIT FOR DESSERT | |
| Ambrosia | 442 |
| Apples | 442 |
| Blackberries | 444 |
| Currants | 445 |
| —— frosted | 445 |
| Oranges | 442 |
| Peaches and Pears | 442 |
| Raspberries | 444 |
| Salade d’orange | 442 |
| Strawberries | 444 |
| PRESERVES AND FRUIT JELLIES | 445 |
| Preserves. | |
| Apples, baked | 457 |
| Apple butter | 449 |
| Apples, preserved | 449 |
| —— stewed whole | 458 |
| Cherries, preserved | 455 |
| Crab apple | 450 |
| Damson, preserved | 452 |
| Figs, preserved | 457 |
| Ginger, preserved | 454 |
| Gooseberry jam | 456 |
| Greengage, preserved | 450 |
| Lemon marmalade | 453 |
| Orange marmalade | 452 |
| —— peel, preserved | 452 |
| Peach marmalade | 447 |
| —— preserves | 447 |
| Pears, baked | 458 |
| —— preserved | 447 |
| —— stewed | 458 |
| Pine-apple marmalade | 453 |
| —— preserved | 453 |
| Quinces, baked | 459 |
| Quince cheese | 449 |
| —— marmalade | 449 |
| Quinces, preserved | 448 |
| Raspberry jam | 456 |
| Strawberry | 455 |
| Strawberries, preserved | 455 |
| Tomato, preserved (green) | 457 |
| —— —— (ripe) | 456 |
| Unique preserves | 451 |
| Water-melon rind, or citron | 454 |
| Fruit jellies | 459 |
| Blackberry jelly | 459 |
| Cherry (wild) and currant jelly | 461 |
| Crab-apple jelly | 462 |
| Currant jelly | 459 |
| Fox grape (green) jelly | 462 |
| Grape (ripe) jelly | 462 |
| Peach jelly | 461 |
| Quince jelly | 462 |
| Raspberry and currant jelly | 461 |
| Strawberry jelly | 459 |
| CANNED FRUITS AND VEGETABLES | 463 |
| Berries (brandied) | 468 |
| —— (canned) | 463 |
| Corn and tomatoes (canned) | 466 |
| Green corn (preserved in salt) | 466 |
| Peaches (brandied) | 467 |
| —— (canned) | 464 |
| Pears (brandied) | 467 |
| —— (canned) | 464 |
| Plums (brandied) | 467 |
| —— (canned) | 465 |
| Tomatoes (canned) | 465 |
| Candy. | |
| Molasses candy | 468 |
| Sugar candy | 468 |
| PICKLES | 469 |
| Beans (green), and radish-pods | 474 |
| Cabbage, purple | 473 |
| —— yellow | 472 |
| Cauliflower, pickled | 474 |
| Cherries, pickled | 479 |
| Cucumbers or gherkins, pickled | 470 |
| Cucumbers, sliced pickle | 475 |
| Mangoes, melon pickle | 472 |
| Mangoes, pepper pickle | 471 |
| Nasturtium seed, pickle | 474 |
| Onion, pickle | 473 |
| Peach (sweet), pickle | 478 |
| —— (unpeeled), pickle | 479 |
| Pear (sweet), pickle | 478 |
| Picklette | 480 |
| Plums, pickled | 478 |
| Tomato (green), pickle | 477 |
| —— —— soy | 477 |
| —— ripe, pickle | 477 |
| Walnut or butternut pickle | 474 |
| Water-melon rind pickle | 476 |
| DRINKS | 480 |
| Blackberry cordial | 485 |
| —— vinegar | 485 |
| Café au lait | 482 |
| Claret punch | 490 |
| Cherry bounce | 490 |
| Chocolate | 483 |
| Cocoa-nibs, or shells | 483 |
| —— prepared | 483 |
| Coffee (boiled) | 481 |
| Coffee | 480 |
| —— (without boiling) | 481 |
| Cranberry wine | 486 |
| Currant wine | 486 |
| Egg-nogg | 490 |
| Elderberry wine | 485 |
| Jamaica ginger-beer | 487 |
| Lemonade, or sherbet | 487 |
| Milk tea for children | 484 |
| Nectar | 490 |
| Orangeade | 488 |
| Raisin wine | 487 |
| Raspberry royal | 484 |
| —— vinegar | 484 |
| Regent’s punch | 488 |
| Roman punch | 489 |
| Sherry cobbler | 489 |
| Strawberry sherbet | 488 |
| —— wine | 486 |
| Tea | 482 |
| THE SICK-ROOM | 492 |
| Blanc-mange, arrowroot | 500 |
| —— sea-moss | 508 |
| —— tapioca | 503 |
| Beef-steak and mutton-chops | 509 |
| Biscuit or wafers | 509 |
| Broth, beef and sago | 499 |
| —— calf-foot | 505 |
| —— chicken | 498 |
| —— mutton | 498 |
| —— veal and sago | 499 |
| Custard, arrowroot | 503 |
| Dried rusk | 509 |
| Dried flour for teething children | 502 |
| Eau sucré | 511 |
| Gruel, Indian-meal | 501 |
| —— milk and rice | 502 |
| —— oatmeal | 502 |
| —— sago | 500 |
| Jelly, arrowroot (plain) | 500 |
| —— —— (wine) | 500 |
| Jelly, chicken | 505 |
| —— Iceland, or Irish moss | 508 |
| —— tapioca | 502 |
| Lemonade, flax-seed | 507 |
| —— Iceland, or Irish moss | 508 |
| Milk, rice-flour | 503 |
| —— sago | 504 |
| Milk, tapioca | 504 |
| Mint julep | 511 |
| Panada | 504 |
| Panada, bread or jelly | 505 |
| Punch, egg and milk | 508 |
| —— milk | 507 |
| Rice, boiled | 504 |
| Sangaree, or porteree | 510 |
| Tea, beef | 498 |
| Teas | 510 |
| Tea, slippery-elm bark | 507 |
| Toast, dry | 509 |
| —— milk | 509 |
| Toddy, apple | 507 |
| Water, apple | 506 |
| —— jelly | 506 |
| —— toast | 506 |
| Wine-whey | 510 |
| THE NURSERY | 511 |
| Arrowroot | 514 |
| Barley | 514 |
| Farina | 513 |
| Hominy and milk | 516 |
| Jelly, rice | 515 |
| Milk and bread | 515 |
| —— condensed | 517 |
| —— porridge | 517 |
| Mush and milk | 517 |
| Pudding, Graham | 516 |
| —— rice flour | 516 |
| Wheaten grits | 515 |
| SUNDRIES | 517 |
| Antidotes for poison | 527 |
| Asthma, to relieve | 527 |
| Blood, to stop the flow of | 527 |
| Burns, to cure | 527 |
| Clean, carpets to | 521 |
| —— knives | 518 |
| —— kettles, pots and tins | 517 |
| —— china and glass | 519 |
| —— cloth coat, a | 522 |
| —— black worsted dress | 525 |
| —— dirty black dress | 525 |
| —— paint | 521 |
| —— silk | 512 |
| —— straw matting | 524 |
| —— silver | 518 |
| —— windows | 521 |
| Crape, wrinkled, to renew | 523 |
| Feathers, tumbled, to curl | 524 |
| Grease-spots, to remove | 527 |
| Soap, bar | 529 |
| —— hard | 528 |
| Soap, soft | 529 |
| Stains, acids and alkalies | 526 |
| Stains, ink, to remove | 526 |
| —— iron-mould, to remove | 526 |
| Stains, from marble, to remove | 525 |
| Stains, mildew, to remove | 526 |
| Velvet, to restore the pile of | 523 |
| Wash, doubtful calicoes to | 522 |
| —— lace, black to | 525 |
| —— lace, white to | 524 |
| —— lawn, or thin muslin | 524 |
| —— woolens | 524 |
| Water, cologne (No. 1) | 528 |
| —— —— (No. 2) | 528 |
| Woolens, to keep | 521 |
A New Collection of Standard Fresh and Original
Receipts for Household and Commercial Use.
————
By AN AMERICAN
————
1 Vol., 12mo, - - Price, $1.50.
————
Fond as Americans are of Ice-Cream and Ices, there has never been a book giving directions for the preparation of the various forms of iced dainties, some of which are quite unknown in this country, or are only procurable from the best confectioners of our large cities. This book contains the fruit of many years’ experience and experiment, together with a description of the processes followed by the great French and Italian confectioners.
More than a hundred different receipts for Ice-Creams and Water Ices are given, with rules for preparing all the various flavorings. The directions are both minute and systematic, and being the production of a person of education and refinement, specially qualified for the task, the work will be found to be thoroughly accurate and complete in all points. Any capable housewife, with the resources of a well-equipped kitchen, will be able to follow the directions given, without difficulty and with certainty of success.
Extreme care has been taken to avoid ambiguity and looseness of statement, the exact amount of an ingredient is always stated, so that the most inexperienced cannot go astray. The various utensils necessary are described, and full advice given as to their use.
Following this section is a collection of receipts for Cake, embracing several hundred different sorts, many of them new and original, and all carefully tested and of prime excellence. Some of these receipts have hitherto been the property of individuals by whom they were sold singly at a high price. The book, as a whole, contains a greater number of original and choice receipts for ice-cream and cakes than any other in existence. It will be found indispensable wherever choice and dainty cookery is appreciated.
————
⁂ For sale by all booksellers, or sent post-paid, upon receipt of price, by
CHARLES SCRIBNER’S SONS, Publishers,
743 and 745 Broadway, New York.
WOMAN’S HANDIWORK
IN MODERN HOMES.
BY
CONSTANCE CARY HARRISON.
One Volume, 8vo, Richly Bound in Illuminated Cloth, with numerous Illustrations
and Five Colored Plates from designs by Samuel Colman, Rosina
Emmet, George Gibson, and others.
Price, $2.00.
——————
Mrs. Harrison’s book combines a discussion of the principles of design and decoration, practical chapters on embroidery, painting on silk and china, etc., with most helpful hints as to the domestic manufacture of many objects of use and beauty in house-furnishing, and also suggestions for the arrangement and decoration of rooms in the details of screens, portieres, the mantel-piece, etc.
——————
CRITICAL NOTICES.
“A volume quite the most comprehensive of its kind ever published.”—The Art Interchange.
“It is, indeed, the most comprehensive and practical guide to the amateur decorative arts that has yet appeared.”—Art Amateur.
“The work supplies a current need of the day, which nothing else has met.”—Boston Traveller.
“Unquestionably one of the very best of its class that we have.”—N. Y. Evening Post.
“Mrs. Harrison has grouped together in her book about as much useful information as it is possible to get together in the same number of pages.”—Baltimore Gazette.
“Mrs. Harrison’s book is one of the very few books on household art which can be unreservedly commended.”—The World.
“Mrs. Harrison’s suggestions are within the reach of the most limited means.”—The Critic.
“Full of suggestions, descriptions, and illustrations, of the kind that fascinate all those whose chief joy is in making home beautiful and happy.”—N. Y. Observer.
“Everything important that relates to the furnishing and ornamentation of houses will be found in this work, which is rich in important information, and noticeable for its good taste, sound judgment, and practical wisdom.”—Boston Saturday Eve. Gazette.
“Mrs. Harrison seems to have included in her work instructions for every æsthetic emergency that can arise in a household.”—Providence Journal.
⁂ For sale by all booksellers, or sent, post-paid, upon receipt of price, by
CHARLES SCRIBNER’S SONS, Publisher,
743 and 745 Broadway, New York.
“Externally and internally the book is a book of beauty.”—New York Evening Post.
——————————————————
By CLARENCE COOK.
——————
WITH OVER ONE HUNDRED ILLUSTRATIONS FROM ORIGINAL
DRAWINGS BY FRANCIS LATHROP, MISS MARIA R. OAKEY,
A. SANDIER, J. S. INGLIS, AND OTHERS; ENGRAVED BY
HENRY MARSH, F. S. KING, AND OTHERS.
——————
A NEW EDITION. PRICE REDUCED FROM $7.50 TO $4.00.
——————
One vol. small 4to, superbly printed on superfine paper, cloth extra
(design by Cottier), gilt top, $4.00.
——————
“The air of elegance and taste which first breathes upon us from the cover, and comes as with a spicy aroma from the title-page, pervades every feature of the book—paper and type, text and illustration—from beginning to end; indeed, no work of the kind, which has yet appeared in this country, quite equals it in a certain combination of richness and simplicity.”—The N. Y. Tribune.
“The text and illustrations have also the unmistakable stamp of original investigation and independent feeling for the tasteful and refined in household decoration.”—The N. Y. Times.
“The charm of it lies deeper than in paper surface and letter-press and graver’s lines; and wherever it goes it will educate, inspire and refine.”—The Literary World.
“It is one of the most practical and useful books of its kind, and hits exactly the wants of to-day.”—Hartford Courant.
“Mr. Cook’s book—it seems as if any dwelling, no matter how humble, might make itself to blossom with touches of real beauty by the following of some of his wise suggestions.”—The Congregationalist.
“The book is a beautiful one, and it will be a treasure in the hands of all who can appreciate the beautiful, and are asking the important question—‘How shall we furnish our homes?’”—Christian at Work.
“Mr. Cook is not a slave to any one style of furniture or furnishing.”—Cincinnati Gazette.
“In the simple adoption of the means to the end to be reached will be found the true artistic elegance and comfort. We commend this volume to the perusal of all who are interested in making home-life beautiful.”—Baltimore Gazette.
⁂ The above book for sale by all booksellers, or will be sent, post or express charges paid, upon receipt of the price by the publishers,
CHARLES SCRIBNER’S SONS,
743 and 745 Broadway, New York
Uniform with the Revised Edition of Common Sense in the Household.
————————
THE DINNER YEAR-BOOK.
By MARION HARLAND,
Author of “Common Sense in the Household,” “Breakfast,
Luncheon, and Tea,” etc., etc.
————————
One vol. 12mo, 720 pages, beautifully bound in Cloth. Price $1.75.
Kitchen Edition in Oil-Cloth Covers at same Price.
————————
The Dinner Year-Book is, in its name, happily descriptive of its purposes and character. It occupies a place which, amid all the publications upon cookery—and their name is Legion—has never yet been occupied.
The author truly says that there have been dinner-giving books published, that is, books of menus for company dinings, “Little Dinners,” for especial occasions, etc., etc.; but that she has never yet met with a practical directory of this important meal for every day in the year. In this volume she has furnished the programme in all its details, and has superintended the preparation of each dish, proceeding even to the proper manner of serving it at table. The book has been prepared for the family, for the home of ordinary means, and it has hit the happy line where elegance and economy meet.
The most numerous testimonials to the value of Marion Harland’s “Common Sense” books which the publishers have received, both in newspaper notices and in private communications, are to the effect—always expressed with some astonishment—that the directions of these receipts, actually followed, produce the promised result. We can prophesy the same for the new volume.
The purchaser will find that he has bought what the name purports—The Dinner Year-Book—a practical guide for the purchase of the material and preparation, serving, etc. of the ordinary home dinner for every day of the year. To these are added twelve company dinners, one for each month, from which a selection can be made—according to the time of the year—equal to any occasion which will be presented to the housekeeper.
This book, however, is not valuable merely as a directory for dinners appropriate to various seasons. It contains the largest number of receipts for soups, fish, meat, vegetables, entrees of all descriptions, and desserts, ever offered to the American public. The material for this work has been collected with great care both at home and abroad, representing the diligent labor of many months.
Note.—The Dinner Year-Book, with six colored plates, illustrating twenty-eight subjects, handsomely bound in cloth, will be continued in print at the regular price, $2.25.
⁂ The above books for sale by all booksellers, or will be sent, post or express charges paid, upon receipt of the price by the publishers,
CHARLES SCRIBNER’S SONS,
743 and 745 Broadway, New York
“The charm of these nearly perfect stories lies in their exquisite simplicity and most tender humor.”—Philadelphia Times.
By FRANK R. STOCKTON.
————————
One Volume, 16mo, Extra Cloth, $1.25. Paper, 60 cents.
————————
“Humor like this is perennial.”—Washington Post.
“Mr. Stockton has rare gifts for this style of writing, and has developed in these papers remarkable genius.”—Pittsburgh Gazette.
“A certain humorous seriousness over matters that are not serious surrounds the story, even in its most indifferent parts, with an atmosphere, an aroma of very quaint and delightful humor.”—N. Y. Evening Post.
“Mr. Stockton’s vein of humor is a fresh and rich one, that affords pleasure to mature people as well as to young ones. Thus far, ‘Rudder Grange’ is his best effort.”—Philadelphia Bulletin.
“Rudder Grange is an ideal book to take into the country for summer reading.”—Portland Press.
“Rudder Grange is really a very delightful piece of fooling, but, like all fooling that is worth the while, it has point and purpose.”—Phil. Telegraph.
“The odd conceit of making his young couple try their hands at house-keeping first in an old canal boat, suggests many droll situations, which the author improves with a frolicsome humor that is all his own.”—Worcester Spy.
“There is in these chapters a rare and captivating drollery.... We have had more pleasure in reading them over again than we had when they first appeared in the magazine.”—Congregationalist.
————————
⁂ The above book for sale by all booksellers, or will be sent, prepaid, upon receipt of price, by
CHARLES SCRIBNER’S SONS, Publishers,
743 and 745 Broadway, New York.
Standard Works of Fiction,
PUBLISHED BY
Charles Scribner’s Sons.
Mrs. Frances Hodgson Burnett’s Novels.
————————
THAT LASS O’ LOWRIE’S. One vol., 12mo, cloth, $1.50; paper, 90 cents.
“We know of no more powerful work from a woman’s hand in the English language.”—Boston Transcript.
HAWORTH’S. One vol., 12mo, cloth, $1.50.
“Haworth’s is a product of genius of a very high order.”—N. Y. Evening Post.
LOUISIANA. One vol., 12mo, $1.00.
“We commend this book as the product of a skillful, talented, well-trained pen. Mrs. Burnett’s admirers are already numbered by the thousand, and every new work like this one can only add to their number.”—Chicago Tribune.
SURLY TIM, and other Stories. One vol., 16mo, cloth, $1.25.
“Each of these narratives has a distinct spirit, and can be profitably read by all classes of people. They are told not only with true art, but deep pathos.”—Boston Post.
EARLIER STORIES. Each, one vol., 16mo, paper.
Pretty Polly Pemberton. Kathleen. Each, 40 cents.
Lindsay’s Luck. Theo. Miss Crespigny. Each, 30 cents.
“Each of these narratives has a distinct spirit, and can be profitably read by all classes of people. They are told not only with true art, but deep pathos.”—Boston Post.
————————
DR. J. G. HOLLAND’S POPULAR NOVELS.
————————
Each one volume, 16mo, cloth, $1.25.
————————
“To those who love a pure diction, a healthful tone, and thought that leads up to higher and better aims, that gives brighter color to some of the hard, dull phases of life, that awakens the mind to renewed activity, and makes one mentally better, the prose and poetical works of Dr. Holland will prove an ever new, ever welcome source from which to draw.”—New Haven Palladium.
————————
NICHOLAS MINTURN. A Study in a Story.
“Nicholas Minturn is the most real novel, or rather life-story, yet produced by any American writer.”—Philadelphia Press.
SEVENOAKS. A Story of To-Day.
“As a story, it is thoroughly readable; the action is rapid, but not hurried; there is no flagging, and no dullness.”—Christian Union.
ARTHUR BONNICASTLE. A Story of American Life.
“The narrative is pervaded by a fine poetical spirit that is alive to the subtle graces of character, as well as to the tender influences of natural scenes.... Its chief merits must be placed in its graphic and expressive portraitures of character, its tenderness and delicacy of sentiment, its touches of heartfelt pathos, and the admirable wisdom and soundness of its ethical suggestions.”—N. Y. Tribune.
THE BAY PATH. A Tale of New England Colonial Life.
“A conscientious and careful historical picture of early New England days, and will well repay perusal.”—Boston Sat. Eve. Gazette.
MISS GILBERT’S CAREER. An American Story.
The life and incidents are taken in about equal proportions from the city and country—the commercial metropolis and a New Hampshire village. It is said that the author has drawn upon his own early experiences and history for a large part of the narrative.
————————
GEORGE W. CABLE’S NOVELS.
————————
THE GRANDISSIMES. A Story of Creole Life. One vol., 12mo, $1.50.
“The Grandissimes is a novel that repays study. It opens to most of us an unknown society, an unknown world, absolutely fresh characters, a dialect of which we had only fragments before, and it illuminates a historical period that was in the dark.... It is in many respects the most original contribution to American fiction.”—Hartford Courant.
OLD CREOLE DAYS. One vol., 16mo, extra cloth, $1.00.
“These charming stories attract attention and commendation by their quaint delicacy of style, their faithful delineation of Creole character, and a marked originality. The careful rendering of the dialect reveals patient study of living models; and to any reader whose ear is accustomed to the broken English, as heard in parts of our city every day, its truth to nature is striking.”—New Orleans Picayune.
MADAME DELPHINE. One vol., square 12mo, cloth, 75 cents.
“This is one of the books in which the reader feels a kind of personal interest and is sorry that he cannot continue the acquaintance of their people after the volume is closed.”—Philadelphia Inquirer.
————————
EDWARD EGGLESTON’S NOVELS.
————————
ROXY. One vol., 12mo, cloth, with twelve full-page illustrations from original designs by Walter Shirlaw. Price, $1.50.
“One of the ablest of recent American novels, and indeed in all recent works of fiction.”—The London Spectator.
THE CIRCUIT RIDER. A Tale of the Heroic Age. One vol., 12mo, extra cloth, illustrated with over thirty characteristic drawings by G. G. White and Sol. Eytinge. Price $1.50.
“The best American story, and the most thoroughly American one that has appeared for years.”—Philadelphia Evening Bulletin.
————————
H. H. BOYESEN’S NOVELS.
————————
FALCONBERG. A Novel. Illustrated. One vol., $1.50.
“It is a good story, out of the ordinary rut, and wholly enjoyable.”—Chicago Inter-Ocean.
GUNNAR. A Tale of Norse Life. One vol., square 12mo, $1.25.
“This little book is a perfect gem of poetic prose; every page is full of expressive and vigorous pictures of Norwegian life and scenery. Gunnar is simply beautiful as a delicate, clear, and powerful picture of peasant life in Norway.”—Boston Post.
ILKA ON THE HILL-TOP, and Other Stories. One vol., square 12mo, $1.00.
“Mr. Boyesen’s stories possess a sweetness, a tenderness, and a drollery that are fascinating, and yet they are no more attractive than they are strong.”—Home Journal.
TALES FROM TWO HEMISPHERES. A New Edition. One vol., square 12mo, $1.00.
“The charm of Mr. Boyesen’s stories lies in their strength and purity; they offer, too, a refreshing escape from the subtlety and introspection of the present form of fiction. They are robust and strong without caricature or sentimentality.”—Chicago Interior.
QUEEN TITANIA. One vol., square 12mo, $1.00.
“One of the most pure and lovable creations of modern fiction.”—Boston Sunday Herald.
“The story is a thoroughly charming one, and there is much ingenuity in the plot.”—The Critic.
————————
⁂ For sale by all booksellers, or sent, post-paid, upon receipt of price, by
CHARLES SCRIBNER’S SONS, Publishers,
743 and 745 Broadway, New York.
“Transmuting the pleasant paths of travel into a pleasant book for home.”—N. Y. Tribune.
——————————————
————————
One volume, 12mo, - - - - $1.75
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Books of travel have multiplied of late years almost in a direct ratio to the increased facilities for journeying, and it may be said that the quality has also proportionately improved. We have works profusely adorned with superb illustrations, and others without pictorial embellishments, relying for their attractiveness on the charm of a skilled pen and the freshness of first impressions. Such a book is LOITERINGS IN PLEASANT PATHS, by “Marion Harland,” whose Common Sense books have made her name a household word in every part of the land.
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“These ‘familiar talks from afar’ are no fancy sketches, but actual experiences and impressions of a shrewd observer, whose mind was enriched and fully prepared to observe accurately and write intelligently and profitably. Marion Harland always writes books with a purpose, and the present volume is no exception to her rule.”—Chicago Inter-Ocean.
“The observations of so clever a woman, who carries her head with her upon her travels and ventures to make use of all her faculties, are worth writing about and reading about, and this particular traveller has the good gift of so writing about them that the reading is a constant and unfailing source of pleasure.”—Evangelist.
“Those who are going abroad will find this volume a delightful companion by the way; while those who are compelled to stay at home will find it the best possible substitute for the pleasure of foreign travel as proved by actual experience.”—N. Y. Evening Post.
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⁂ For sale by all booksellers, or sent post-paid upon receipt of price, by
CHARLES SCRIBNER’S SONS,
743 and 745 Broadway, New York.