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174505
Contents
Preface vii

Chapter 1: Introducing GIS 1

Exercise 1: Explore ArcGIS® Online 13

Chapter 2: A first look at ArcGIS® Pro 29

Exercise 2a: Learn some basics 31

Exercise 2b: Go beyond the basics 48

Exercise 2c: Experience 3D GIS 58

Chapter 3: Exploring geospatial relationships 69

Exercise 3a: Extract part of a dataset 72

Exercise 3b: Incorporate tabular data 80

Exercise 3c: Calculate data statistics 95

Exercise 3d: Connect spatial datasets 104

Chapter 4: Creating and editing spatial data 113

Exercise 4a: Build a geodatabase 117

Exercise 4b: Create features 130

Exercise 4c: Modify features 142

Chapter 5: Facilitating workflows 157

Exercise 5a: Manage a repeatable workflow using tasks 160

Exercise 5b: Create a geoprocessing model 172

Exercise 5c: Run a Python command and script tool 185

Chapter 6: Collaborative mapping 197

Exercise 6a: Prepare a database for data collection 199

Exercise 6b: Prepare a map for data collection 207

Exercise 6c: Collect data using ArcGIS® Collector 216

Chapter 7: Geoenabling your project 225

Exercise 7a: Prepare project data 229

Exercise 7b: Geocode location data 238

Exercise 7c: Use geoprocessing tools to analyze vector data

252

Chapter 8: Analyzing spatial and temporal patterns 271

Exercise 8a: Create a kernel density map 274

Exercise 8b: Perform a hot spot analysis 281

Exercise 8c: Explore the results in 3D 295

Exercise 8d: Animate the data 304

Chapter 9: Determining suitability 313

Exercise 9a: Prepare project data 317

Exercise 9b: Derive new surfaces 326

Exercise 9c: Create a weighted suitability model 338

Chapter 10: Presenting your project 347

Exercise 10a: Apply detailed symbology 351

Exercise 10b: Label features 362

Exercise 10c: Create a page layout 371

Exercise 10d: Share your project 388

Appendix: Image and data source credits 395

Glossary 399

Task index 409

Preface
The title sums it up: this book is for those who want to get to know
ArcGIS® Pro—a new generation of GIS software from Esri. Whether
you are a student in an introductory GIS course, an at-home learner
who wants to build a foundational knowledge of GIS, or a
professional who is considering adding GIS to your arsenal, this book
is for you. No prior GIS software knowledge is required or assumed.
This book is also suitable for those who are used to a different GIS
product and want to see how to do familiar tasks in a new
environment.

The primary focus is, naturally, ArcGIS Pro, but because of the
integrated design of the ArcGIS platform, other ArcGIS components
are incorporated as well, such as ArcGIS Online and some mobile
apps. ArcGIS Online is integrated into most of the chapters with the
use of web-serviced basemaps. In light of this feature, an internet
connection is strongly recommended.

A word about scope—although this workbook is designed to provide

a broad overview of ArcGIS Pro, a truly comprehensive manual
would be massive. Instead, we aim to provide a diverse sampling of
industries, scenarios, and workflows that highlight the broad appeal
and many core functions offered by GIS and ArcGIS Pro. At the same
time, we try to keep the book’s length reasonable—something that a
student in a classroom can feasibly complete in a quarter or
semester. When you complete this book, you should feel comfortable
enough with ArcGIS Pro to start working with it on your own.
About the third edition
The third edition has been updated throughout with screenshots and
instructions to work with the updated software.
Book features
The book has 10 chapters, each containing the following features,
which are designed to facilitate an efficient and effective learning
process.

Exercise objectives
Exercises are composed of learning objectives, which are listed for
each chapter and repeated as headings throughout the chapter
exercises. Each objective is accomplished by following a sequence of
steps. Using objective headings helps break each exercise into
logical chunks and provides a reminder of why you are clicking this
or that button, option, or command.

Data list
In the real world, you do not begin a geospatial analysis project
before first gathering relevant data. Therefore, we list the student
data, with a brief description of what it is and where it comes from,
at the start of each chapter.

Exercise workflow
As an expansion of the exercise objectives, each exercise begins
with a summary of the workflow, explaining the “what, why, and
how” of the upcoming exercise. This description will help you
understand the bigger picture, rather than get muddled in a sea of
instructions.

A note about exercise scenarios—many of them are based on actual

real-world projects; however, the data and workflows are usually
simplified for training purposes. These exercises are meant to teach
software and data management skills in a realistic setting; they are
not meant to be an authoritative guide to geographic problem
solving.

GIS in the world

These short sidebars highlight real-world GIS problem solving and
offer a link to read more.

Tips and questions

Reminders, shortcuts, or alternative approaches are sprinkled
throughout each chapter. Questions keep learners actively involved.
(Answers can be found in the book’s online resources,
go.esri.com/GTKPro2.6Resources.)

Summary
The summary offers a brief recap of what you have learned in each
chapter.

Glossary terms
Shown in colored text, glossary terms are listed at the end of each
chapter and defined in the glossary at the end of the book.

About trial software and exercise data

To perform the exercises in this book, you need ArcGIS Pro installed
on a computer that is running the Windows operating system, an
internet connection, and a web browser to access ArcGIS Online.
You can create a free ArcGIS Online trial account, which includes the
authorization to use ArcGIS Pro. For more information about creating
an ArcGIS Online trial account, go to www.esri.com/arcgis/trial.

The exercise data for this book is available for download from an
ArcGIS Online group named GTK Pro 2.6, in the Learn ArcGIS
organization, available at go.esri.com/GTKPro2.6Data. Save this location
in your browser. If you are in class, your instructor will provide
directions for downloading the data.

From the ArcGIS Online group, download the tutorial data file and
extract it locally. For more information about other resources, visit
go.esri.com/GTKPro2.6Resources.

TIP Because many of the exercises require users to modify the original data,
we recommend that you make a copy of each chapter’s data folder before you
start any exercises.

How to use this book

Each chapter focuses on a unique project and has its own dataset,
so theoretically you can do the chapters in any order. But the book is
designed for linear progression—that is, chapter 2 has more
explanation and more explicit instruction than chapter 9, in which we
assume a more GIS-savvy audience. Also, exercises within chapters
typically build on each other, so it is advisable to do all the exercises
in a chapter in order. If you cannot complete an exercise
successfully, most chapters provide interim data (in a Results folder)
so that you can continue with the remaining exercises.

A note about language

When we use the word “click,” understand that it can mean either
click or tap, depending on whether you are using a mouse,
touchpad, or touchscreen computer.

Acknowledgments
It takes a village to make a book. We are indebted to many
individuals at Esri for contributing to the process. Thanks to
everyone at Esri Press. And thank you to all the reviewers and
testers of this book. Also, to all the individuals and organizations
who provided data, graphics, project scenarios, and advice: thank
you. This book would not be what it is without your assistance and
generosity. A complete list of data contributors can be found in the
appendix.

And thanks to the GIS learners who purchase this book. We hope
you enjoy the third edition of Getting to Know ArcGIS Pro.

Michael Law
Toronto, Ontario, Canada

Amy Collins
Napa, California
CHAPTER 1
Introducing GIS
Exercise objectives
1: Explore ArcGIS® Online

Sign in and join an organization

Explore a public map
Configure the map symbology
Configure map pop-up windows
Save a map

What is a GIS?
Probably the most commonly asked question to those working in the
geographic information system (GIS) field is also one of the most
difficult to answer in just a few brief paragraphs: What is a GIS? A
GIS is composed of five interacting parts that include hardware,
software, data, procedures, and people. You are likely already
familiar with the hardware—computers, smartphones, and tablets.
The software consists of applications that help make maps. The data
is information in the form of points, lines, and polygons that you see
on a map. People, users like you, learn how to collect data using
mobile devices and then make maps using the software and data on
computers. As your knowledge of GIS grows, you will learn more
about procedures and workflows to make maps for yourself or your
organization. Decision-makers and others in an organization rely on
GIS staff to maintain data and create insightful map products.

GIS has many facets. It captures, stores, and manages data. It

allows you to visualize, question, analyze, and interpret the data to
understand relationships, patterns, and trends. GIS can be used
simply for mapping and cartography. You can use it on the web to
view maps and collections of data. You can also use it to perform
spatial analysis to derive information from multiple data sources. In
any capacity, the results from a GIS can influence decisions.
Organizations in almost every industry, no matter what size, benefit
from GIS and realize its value.

Collecting spatial data—that is, information that represents real-

world locations and the shapes of geographic features and the
relationships between them—involves using coordinates and a
suitable map projection to reference this data to the earth. For
example, the distance that separates a conservation area and a
neighborhood of a city is an example of a spatial relationship. How is
wildlife in the conservation area affected by the increasing pressures
of a growing urban setting? The spatial relationship between
geographic features allows the comparison of different types of data.

When paired with attribute data—information about spatial data—a

GIS becomes a powerful tool. For example, the location of a hospital
is considered the spatial data (referenced to the earth). Information
about the hospital, such as its name, number of rooms available,
emergency rooms, specialization in medical procedures, patient
capacity, and number of staff, is all considered attribute data. You
can use this attribute information to maintain records in a hospital
network. It allows people who have that information to perform
spatial analysis—a technique that reveals patterns and trends—to
answer the following types of questions: What are the average wait
times for emergency visits to the hospital? Does the patient capacity
efficiently serve the demographics of a given city area? Do certain
medical conditions happen more frequently in the area, and is the
hospital equipped to handle them? To answer these questions fully,
you must compare the data and attempt to explain the patterns. A
children’s hospital can integrate spatial analysis with population-
based resource planning to propose children’s health-care initiatives.
This integration can greatly increase the hospital’s ability to identify
and allocate resources to better meet local health-care needs,
providing timely access to care for children across a city or region.

GIS IN THE WORLD: CULTURAL HERITAGE

AND GIS
Cultural Site Research and Management and the University of Arkansas Department
of Geosciences began a project more than 25 years ago to understand the
accumulating effects of nature and foot traffic in the ancient city of Petra, Jordan, a
stone city famously used as a backdrop in the movie Indiana Jones and the Last
Crusade. GIS was used to create a database and model for use in archaeological
research and land management and is currently used to automatically monitor and
detect changes in the condition of historical sites in Petra. Read more about the
project, “Cultural Heritage Management and GIS in Petra, Jordan,” at
www.esri.com/news/arcnews/summer12articles/cultural-heritage-management-
and-gis-in-petra-jordan.html.
Figure 1.1. Ad-Deir (the Monastery) high above the valley—one of the largest
hewn structures in Petra. Photo courtesy of Thomas Paradise.
Figure 1.2. Oblique view of Petra. Blue lines represent ephemeral watercourses
(wadis), and red cubes represent GPS markers at primary tomb facades. The map
was created by Christopher C. Angel in ArcGIS (2012).

GIS today
GIS has been helping people better understand their world since the
1960s. It provides a framework of practical means for transforming
the world with all kinds of activities, from improving emergency
response to understanding bird migration patterns. People are
integrating GIS into how they work with data because it is a visual,
quantitative, and analytic tool. It provides people with the structures
and concepts to handle data systematically.
People today have unprecedented access to data and information. A
growing system of connected networks allows people to easily
access data, collaborate with others, and produce and share results
from desktops, laptops, and mobile devices—essentially from
anywhere. The current trend of connecting people who work in the
office and in the field allows for real-time analysis. Decision-makers
use operations dashboards to monitor real-time data feeds and other
sources of information. For example, a GIS coordinator for a local
government can track real-time emergencies and respond by
coordinating fire, police, and ambulance resources.

GIS is pervasive, interactive, and social. Dynamic and interactive

maps on the internet, known simply as web maps, are ideal for
allowing many users to access and quickly locate features and
visualize data. In the past, it took a team of GIS professionals to put
together an online map. Now anyone can connect to ArcGIS®
Online, make a map with a few layers and a basemap, and then share
it with friends, coworkers, or anyone. The latest generation of web
maps has simplified that process and now forms a platform that
anyone can use.

Governments are opening access to data at an unprecedented rate.

The open data movement provides agencies and the public with
authoritative data and enables all levels of government to develop
new tools and applications. Typically, only highly sensitive data is
safeguarded or copyrighted anymore. Open data provides a way for
people to extract information when they need it. It allows citizens,
organizations, and governments to get right to problem solving,
rather than spending a great deal of valuable time searching for and
requesting data. ArcGIS® Open Data, an ArcGIS Online solution,
allows an organization to host the data it collects so that the public
can freely view interactive maps and search for and download data.

Figure 1.3. Governments and organizations share open data through online portals.
Michigan Open Data Portal (http://data.michigan.gov).

GIS IN THE WORLD: FIRE PREVENTION

The City of Surrey Fire Service in British Columbia, Canada, focuses on fire-reduction
education programs to increase prevention and awareness and create safer
communities. The agency used GIS to identify areas of the city that met the
requirements of being at high risk. GIS allowed the city to prepare a strategy of
targeting education to reduce home fires. Read more about the project, “Preventing
Home Fires before They Start,” at www.esri.com/esri-
news/arcnews/winter1314articles/preventing-home-fires-before-they-start.
Figure 1.4. Residential fire incidents in the City of Surrey for a six-year period.
Courtesy of the City of Surrey.
Basic GIS principles and concepts
You can visualize data in a GIS as layers in a map. You can represent
geographic and manufactured objects on the earth in a map by
symbols: points, lines, and polygons. In the accompanying map,
points represent trees and points of interest; lines represent
roadways; and the polygons represent building footprints, green
space, and water. Point, line, and polygon data is also called vector
data. Features of the same type—such as trees, roadways, or
buildings—are grouped together and displayed as layers on a map. To
make a map, you add as many layers as you need to tell a story. If
you are telling a story about a river that seasonally floods, you add a
river layer and past flood hazard layers. You can also add a land-use
layer to visualize what type of property, such as agricultural or
residential, is affected by the flooded river. If you are building a city
map, you start with a boundary layer, a street layer, and building
footprints. By adding more layers, you can build a map that
describes the city to your readers.
Figure 1.5. Map of Abu Dhabi showing building footprints, points of interest, roads,
green space, and water features. Map courtesy of Municipality of Abu Dhabi City.

If you make a map of your house, a lake, or a city park, you might
draw an outline to represent the outer boundary. But what about
natural phenomena—such as temperature, elevation, precipitation,
ocean currents, and wind speed—that have no real boundaries?
Weather maps show blue areas for cold and red areas for hot. Wind
speed can be represented using a range of colors. Or you can
instead record and collect measured values for any location on the
earth’s surface to form a digital surface, also known as a raster.
Captured location data is recorded in a matrix of identically sized
square cells at a specific resolution—for example, 15 square meters.
In the accompanying example, an analysis of an aquifer uses
different rasters to calculate a result showing saturated thickness
and usable lifetime.

Figure 1.6. Map of the Ogallala Aquifer showing a surface that represents the
saturated thickness, water-level change, and projected usable lifetime of the aquifer.
Map courtesy of Center for Geospatial Technology.
Features have locational data behind them. Features also contain
attribute data, known as attributes. For a forestry map, point features
that represent trees might include attributes such as tree species,
height, bark thickness, and trunk diameter. For a utility map, lines
that represent sewer pipes might include attributes such as flow
rate, flow direction, pipe material, and length. Feature attribute
information is stored in a table in a GIS database. Each feature
occupies a row in the table, and an attribute field occupies a column.
A GIS database can hold large collections of features and their
corresponding attribute data. A GIS provides many tools for you to
query, manipulate, and summarize large quantities of data.
Figure 1.7. A map with parcels, water lines, and valves. Attributes of the valve features
include maintenance dates and information about valve type, size, usage, cover, lid
type, and condition.

Data can be queried and analyzed. In a GIS, you can perform a

query on all the data that relates to phrases, terms, or features that
you choose. For example, you might be looking for clusters of low-
income neighborhoods to analyze poverty levels per square mile.
Querying data from a database allows you to display only the data
that relates to a certain theme. Additionally, a GIS enables you to
identify spatial patterns in the data through the use of geospatial
processing tools. What is the problem you are trying to solve, and
where is it located? The accompanying map shows analysis and a
complex pattern of senior citizen out-migration. Depending on your
project, you can choose from among hundreds of analysis tools.
Figure 1.8. Map of Portland, Oregon, showing net migration or deaths per acre
because of “senior shedding” or out-migration. The red isolines identify
concentrated areas in which mothers age 30 and over gave birth. Map courtesy of
Portland State University.
®

The ArcGIS platform

ArcGIS Pro, part of the ArcGIS Desktop suite, is designed for GIS
professionals to analyze, visualize, edit, and share maps in both 2D
and 3D.

ArcGIS Desktop is part of the much larger ArcGIS platform, which

also includes ArcGIS Online and ArcGIS Enterprise. Organizations
can leverage the entire platform to share maps and apps with their
end users.

ArcGIS includes ready-to-use spatial data and related GIS services,

such as global basemaps, high-resolution imagery, demographic
reports, lifestyle data, geocoding and routing, hosting, and much
more.

Finally, the ArcGIS platform includes essential tools for developers to

build web, mobile, and desktop apps.
®

ArcGIS Pro
In this book you will learn how to use ArcGIS Pro and ArcGIS Online.
Your work in ArcGIS Pro is organized into projects. These projects
contain maps, layouts, layers, tables, tasks, tools, and connections
to servers, databases, folders, and styles. Essentially, all the
resources needed for a project are in one place. ArcGIS Pro can also
connect to ArcGIS Online public content. And if you belong to an
organization, you can share the content among your team. Projects
are designed to be collaborative so that others can share and open
them.

Maps and layouts display a project’s spatial data in either 2D maps

or 3D scenes, or both simultaneously. You can create, view, and edit
multiple maps, layouts, and scenes side by side, and even link them
so that they can be panned and zoomed together. ArcGIS Pro uses
ArcGIS Online basemaps, which provide a backdrop or frame of
reference as you add your own layers.

A collection of geoprocessing tools allows you to perform spatial

analysis and manage GIS data. Geoprocessing involves an operation
that manipulates spatial data, such as creating a new dataset or
adding a field to a table. You can combine tools in ModelBuilder™ to
create a diagram or model of your spatial analysis or data
management process. For advanced users, Python, the scripting
language of ArcGIS, provides a way to write custom scripting
functions to help automate ArcGIS workflows. In addition, tasks can
be created and defined for organizational users who are required to
follow specific workflow steps.

The ability to share your work is a central part of the ArcGIS

platform. In ArcGIS Pro, you can share maps, layers, or entire
projects. Sharing involves packaging components into a compressed
file, which you can distribute to others within your organization or
externally. You can store your package on a shared network drive or
serve it across a website or mobile device.
To perform the exercises in this book, you need ArcGIS Pro installed
on a computer that is running the Windows operating system, as
well as an internet connection and an up-to-date web browser to
access ArcGIS Online. Optionally, you might use a smartphone or
tablet to access some of the ArcGIS apps that run on these devices.

Downloading exercise data

If you do not have an ArcGIS Online subscription, you can create a
free ArcGIS Online trial account, which includes the authorization to
use ArcGIS Pro. For more information about creating an ArcGIS
Online trial account, go to www.esri.com/arcgis/trial.

The exercise data for this book is available for download from an
ArcGIS Online group named GTK Pro 2.6, under the Learn ArcGIS
organization, available at go.esri.com/GTKPro2.6Data. Save this location
in your browser. If you are in class, your instructor will provide
directions for downloading the data.

In the ArcGIS Online group, download the tutorial data file and
extract it locally. For more information about trial software and other
resources, visit go.esri.com/GTKPro2.6Resources.

EXERCISE 1
®
Explore ArcGIS Online
Estimated time to complete: 30 minutes

You will begin your ArcGIS journey by signing in to an ArcGIS Online

organizational account and exploring a public map of pedestrian and
bicycle accidents in Wilmington, Delaware. You will then configure a
new map of bicycle accident data.

Exercise workflow
Sign in to ArcGIS Online and explore a public map that shows
pedestrian and bicycle accidents.
Configure symbology for accidents and municipal boundaries.
Configure map pop-up windows for readability.
Save the map to your My Content page.

TIP Because of the dynamic nature of websites, you should be aware that the
appearance or options of ArcGIS Online may change at any time.

Create an ArcGIS Online trial account

Skip this section if you already have credentials for an ArcGIS Online
organizational account.

1. In a web browser, go to www.esri.com/arcgis/trial.

2. Fill out the Sign Up For The ArcGIS Trial form. Type your
name, email, and other requested information. Click
Start Trial.

Esri will send a confirmation email for you to

activate your account.
3. In the email from Esri, click the activation URL link.

4. On the activation page, fill in the fields, accept the terms

and conditions, and click Create My Account.
5. On the Set Up Your Organization page, fill in the fields,
and click Save And Continue.

6. If prompted with a pop-up window, close it.

7. On the Organization tab, click Editing Settings, click

Security, and click Allow Anonymous Access To Your
Organization’s Website.

This setting allows other people, such as your

instructor or fellow students, to see your layers,
maps, and apps without having to sign in.
Otherwise, they need to have an account in your
trial organization.
Explore a public map
Some exercises in this book require you to sign in to your ArcGIS
Online organizational account. An organizational account provides a
suite of ready-to-use apps that run on browsers, desktops, and
mobile devices; access to maps and data; ArcGIS Online service
credits; and more. You will visit ArcGIS Online to explore accident
data in Wilmington, Delaware.

1. Go to www.arcgis.com.

2. Sign in using your ArcGIS Online account credentials.

You are redirected to your organization’s main

page.
Your trial account automatically makes you the
administrator of your organization. As
administrator, you have access to everything in
your organization, including maps, data, and
other resources. You also see a customized view
of the site. Organizations have private content,
which is available only to their members, or
public content, which is available to the entire
ArcGIS Online community.
TIP Your profile contains your user settings. It allows
you to store your own content. For more information on
how to manage your profile
(https://doc.arcgis.com/en/arcgis-online/get-
started/profile.htm), consult ArcGIS Online Help at
https://doc.arcgis.com/en/arcgis-online and browse to Get Started >
Set Up Account > Manage Profile And Settings.

3. In the upper right, click the magnifying glass to open the

search box, type owner:esripress_GettingToKnowArcGISPro
Pedestrian and Bicycle Accidents - Wilmington, DE, and press
Enter.

Adding this text

(owner:esripress_GettingToKnowArcGISPro) limits
the search results to content uploaded by the Esri
Press organizational account associated with this
book. Your search results may not return
anything. By default, search results are limited to
content within your organization, so you will set
an option to show results from all public content
on ArcGIS Online.
4. Under Content, turn off the option to Only Search In
Your ArcGIS Organization.

A web map named Pedestrian and Bicycle

Accidents - Wilmington, DE appears in the search
results.
5. Click the title to see its item details page.

The map description provides an overview about

the map, including the owner, description, map
layer contents, and other properties.
Note: A new Map Viewer with added
functionality is being implemented across the
ArcGIS platform. Users have the option to access
the beta version of Map Viewer in ArcGIS Online.
This chapter uses the release version of Map
Viewer, but you will learn about the beta version
in exercises throughout the remainder of the
book.
6. Click Open In Map Viewer (or click the thumbnail
image). If necessary, click the Content button.
The map shows pedestrian and bicycle accidents
from 2011 to 2014 in Wilmington, Delaware. The
Contents pane contains six layers—a layer for
each year, plus a municipal boundaries layer and
a topographic basemap provided by ArcGIS
Online. Layers have a check box so that you can
turn them on and off. The basemap is always on
and has no check box.
You will change the basemap to more clearly see
the precise locations of accidents. Basemaps
provide a backdrop and frame of reference for
operational layers, such as accidents. As you
zoom in, the basemap provides more detail. In
this case, you see topographic details. In other
basemaps, you might see the ocean floor. In the
satellite basemap, for example, you can see your
house, school, or workplace.
7. Click the Basemap button to show the Basemap Gallery.
Select the Streets basemap, and zoom out until your map
extent roughly matches the figure.
When you point your cursor to any of the
operational layers, you can see icons and tools
that allow you to show the legend, show the
attribute table, change styles, filter data, perform
analysis, and other tasks.
8. Move the Accidents 2014 layer to the top of the Contents
pane, and then turn off all layers except the Accidents
2014 layer.
The only points that remain on the map are the blue square and
triangle symbols for pedestrian accidents and bicycle accidents,
respectively. Next, you will change the layer symbology to something
more meaningful.

Configure the map symbology

1. To view the current symbology of the Accidents 2014
layer, click the Show Legend button below the layer
name.
As you learned earlier, the blue square symbol
represents pedestrian accidents and the blue
triangle symbol represents bicycle accidents.
2. Under the Accidents 2014 layer name, click the Change
Style button.

A check mark shows that the layer is symbolized

based on Types (Unique Symbols) to display the
Pedestrian attribute, which has only two unique
values: pedestrian and bicycle. Next, you will
change the symbols to something more
meaningful.
3. Under Select A Drawing Style, click Options.

4. Click the Pedestrian blue square icon to change the

symbol.
5. In the Change Symbol pane that appears, click the Shape
tab. Select Transportation from the drop-down list, and
click the red exclamation point in a triangle. Adjust the
symbol size to 18, and click OK.

6. Similarly, choose an appropriate symbol and size for the

Bicycle icon (the yellow exclamation point in a triangle
is suitable), and click OK.

7. At the bottom of the Change Style pane, click OK, and

then click Done to return to the Contents pane.

8. Turn on the Municipal Boundaries layer to make it

visible in the map. Below the Municipal Boundaries layer
name, click the Change Style button.
9. Click Options.

10. Under Showing Location Only, click the area symbol.

11. On the Fill tab, select a light-purple color. Adjust the

Transparency slider to about 50 percent.
12. On the Outline tab, select a darker purple. Adjust the
Transparency slider to about 75 percent, set the line
width to 3 px (pixels), and click OK.
Another Random Scribd Document
with Unrelated Content
oiled butter, and put the sweetbreads into a moderately-heated
oven, and let them bake for nearly ¾ hour. Make 3 pieces of toast;
place the sweetbreads on the toast, and pour round, but not over
them, a good brown gravy. Time.—To soak 1 hour, to be boiled 10
minutes, baked 40 minutes. Average cost, 1s. to 5s. Sufficient for an
entrée. Seasonable.—In full season from May to August.

SWEETBREADS.

SWEETBREADS, Fried (à la Maître d’Hôtel), an

Entrée.
Ingredients.—3 sweetbreads, egg and bread-crumbs, ¼ lb. of
butter, salt and pepper to taste, rather more than ½ pint of maître-
d’hôtel sauce. Mode.—Soak the sweetbreads in warm water for an
hour; then boil them for 10 minutes; cut them in slices, egg and
bread-crumb them, season with pepper and salt, and put them into
a frying-pan, with the above proportion of butter. Keep turning them
until done, which will be in about 10 minutes; dish them, and pour
over them a maître-d’hôtel sauce. The dish may be garnished with
slices of cut lemon. Time.—To soak 1 hour, to be boiled 10 minutes,
to be fried about 10 minutes. Average cost, 1s. to 5s., according to
the season. Sufficient for an entrée. Seasonable.—In full season
from May to August.
Note.—The egg and bread-crumb may be omitted, and the slices
of sweetbread dredged with a little flour instead, and a good gravy
may be substituted for the maître-d’hôtel sauce. This is a very
simple method of dressing them.

SWEETBREADS, Stewed (an Entrée).

Ingredients.—3 sweetbreads, 1 pint of white stock, thickening of
butter and flour, 6 tablespoonfuls of cream, 1 tablespoonful of
lemon-juice, 1 blade of pounded mace, white pepper and salt to
taste. Mode.—Soak the sweetbreads in warm water for 1 hour, and
boil them for 10 minutes; take them out, put them into cold water
for a few minutes; lay them in a stewpan with the stock, and simmer
them gently for rather more than ½ hour. Dish them; thicken the
gravy with a little butter and flour; let it boil up, add the remaining
ingredients, allow the sauce to get quite hot, but not boil, and pour
it over the sweetbreads. Time.—To soak 1 hour, to be boiled 10
minutes, stewed rather more than ½ hour. Average cost, from 1s. to
5s., according to the season. Sufficient for an entrée. Seasonable.—
In full season from May to August.
Note.—A few mushrooms added to this dish, and stewed with the
sweetbreads, will be found an improvement.

SWEETBREADS, Lambs’, larded, and Asparagus

(an Entrée).
Ingredients.—2 or 3 sweetbreads, ½ pint of veal stock, white
pepper and salt to taste, a small bunch of green onions, 1 blade of
pounded mace, thickening of butter and flour, 2 eggs, nearly ½ pint
of cream, 1 teaspoonful of minced parsley, a very little grated
nutmeg. Mode.—Soak the sweetbreads in lukewarm water, and put
them into a saucepan with sufficient boiling water to cover them,
and let them simmer for 10 minutes; then take them out and put
them into cold water. Now lard them, lay them in a stewpan, add the
stock, seasoning, onions, mace, and a thickening of butter and flour,
and stew gently for ¼ hour or 20 minutes. Beat up the egg with the
cream, to which add the minced parsley and a very little grated
nutmeg. Put this to the other ingredients; stir it well till quite hot,
but do not let it boil after the cream is added, or it will curdle. Have
ready some asparagus-tops, boiled; add these to the sweetbreads,
and serve. Time.—Altogether ½ hour. Average cost, 2s. 6d. to 3s.
6d. each. Sufficient.—3 sweetbreads for 1 entrée. Seasonable from
Easter to Michaelmas.

SWEETBREADS, another Way to Dress (an

Entrée).
Ingredients.—Sweetbreads, egg and bread-crumbs, ½ pint of
gravy, ½ glass of sherry. Mode.—Soak the sweetbreads in water for
an hour, and throw them into boiling water to render them firm. Let
them stew gently for about ¼ hour, take them out and put them
into a cloth to drain all the water from them. Brush them over with
egg, sprinkle them with bread-crumbs, and either brown them in the
oven or before the fire. Have ready the above quantity of gravy, to
which add ½ glass of sherry; dish the sweetbreads, pour the gravy
under them, and garnish with water-cresses. Time.—Rather more
than ½ hour. Average cost, 2s. 6d. to 3s. 6d. each. Sufficient—3
sweetbreads for 1 entrée. Seasonable, from Easter to Michaelmas.

SYLLABUB.
Ingredients.—1 pint of sherry or white wine, ½ grated nutmeg,
sugar to taste, 1½ pint of milk. Mode.—Put the wine into a bowl,
with the grated nutmeg and plenty of pounded sugar, and milk into it
the above proportion of milk from the cow. Clouted cream may be
laid on the top, with pounded cinnamon or nutmeg and sugar; and a
little brandy may be added to the wine before the milk is put in. In
some counties, cider is substituted for the wine: when this is used,
brandy must always be added. Warm milk may be poured on from a
spouted jug or teapot; but it must be held very high. Average cost,
2s. Sufficient for 5 or 6 persons. Seasonable at any time.

SYLLABUBS, Whipped.
Ingredients.—½ pint of cream, ¼ pint of sherry, half that
quantity of brandy, the juice of ½ lemon, a little grated nutmeg, 3
oz. of pounded sugar, whipped cream the same as for trifle. Mode.—
Mix all the ingredients together, put the syllabub into glasses, and
over the top of them heap a little whipped cream, made in the same
manner as for trifle. Solid syllabub is made by whisking or milling the
mixture to a stiff froth, and putting it in the glasses, without the
whipped cream at the top. Average cost, 1s. 8d. Sufficient to fill 8 or
9 glasses. Seasonable at any time.

SYRUP for Jellies, to Clarify.

Ingredients.—To every quart of water allow 2 lbs. of loaf sugar;
the white of 1 egg. Mode.—Put the sugar and water into a stewpan;
set it on the fire, and, when the sugar is dissolved, add the white of
the egg, whipped up with a little water. Whisk the whole well
together, and simmer very gently until it has thrown up all the scum.
Take this off as it rises, strain the syrup through a fine sieve or cloth
into a basin, and keep it for use.

TAPIOCA PUDDING.
Ingredients.—3 oz. of tapioca, 1 quart of milk, 2 oz. of butter, ¼
lb. of sugar, 4 eggs, flavouring of vanilla, grated lemon-rind, or bitter
almonds. Mode.—Wash the tapioca, and let it stew gently in the milk
by the side of the fire for ¼ hour, occasionally stirring it; then let it
cool a little; mix with it the butter, sugar, and eggs, which should be
wall beaten, and flavour with either of the above ingredients, putting
in about 12 drops of the essence of almonds or vanilla, whichever is
preferred. Butter a pie-dish, and line the edges with puff-paste; put
in the pudding, and bake in a moderate oven for an hour. If the
pudding is boiled, add a little more tapioca, and boil it in a buttered
basin 1½ hour. Time.—1 hour to bake, 1½ hour to boil. Average
cost, 1s. 2d. Sufficient for 5 or 6 persons. Seasonable at any time.

TAPIOCA SOUP.
Ingredients.—5 oz. of tapioca, 2 quarts of stock. Mode.—Put the
tapioca into cold stock, and bring it gradually to a boil. Simmer
gently till tender, and serve. Time.—Rather more than 1 hour.
Average cost, 1s. 6d. per quart. Seasonable all the year. Sufficient
for 8 persons.

TARTLETS.
Ingredients.—Trimmings of puff-paste, any jam or marmalade
that may be preferred. Mode.—Roll out the paste to the thickness of
about ½ inch; butter some small round patty-pans, line them with it,
and cut off the superfluous paste close to the edge of the pan. Put a
small piece of bread into each tartlet (this is to keep them in shape),
and bake in a brisk oven for about 10 minutes, or rather longer.
When they are done, and are of a nice colour, take the pieces of
bread out carefully, and replace them by a spoonful of jam or
marmalade. Dish them high on a white d’oyley, piled high in the
centre, and serve. Time.—10 to 15 minutes. Average cost, 1d. each.
Sufficient.—1 lb. of paste will make 2 dishes of tartlets. Seasonable
at any time.

DISH OF TARTLETS.

TARTLETS, Polish.
Ingredients.—Puff-paste, the white of an egg, pounded sugar.
Mode.—Roll some good puff-paste out thin, and cut it into 2½-inch
squares; brush each square over with the white of an egg, then fold
down the corners, so that they all meet in the middle of each piece
of paste; slightly press the two pieces together, brush them over
with the egg, sift over sugar, and bake in a nice quick oven for about
¼ hour. When they are done, make a little hole in the middle of the
paste, and fill it up with apricot jam, marmalade, or red-currant jelly.
Pile them high in the centre of a dish, on a napkin, and garnish with
the same preserve the tartlets are filled with. Time.—¼ hour or 20
minutes. Average cost, with ½ lb. of puff-paste, 1s. Sufficient for 2
dishes of pastry. Seasonable at any time.
Note.—It should be borne in mind, that, for all dishes of small
pastry, such as the preceding, trimmings of puff-paste, left from
larger tarts, answer as well as making the paste expressly.

TEA, to make.
There is very little art in making good tea; if the water is boiling,
and there is no sparing of the fragrant leaf, the beverage will almost
invariably be good. The old-fashioned plan of allowing a teaspoonful
to each person, and one over, is still practised. Warm the teapot with
boiling water; let it remain for two or three minutes for the vessel to
become thoroughly hot, then pour it away. Put in the tea, pour in
from ½ to ¾ pint of boiling water, close the lid, and let it stand for
the tea to draw from 5 to 10 minutes; then fill up the pot with water.
The tea will be quite spoiled unless made with water that is actually
boiling, as the leaves will not open, and the flavour not be extracted
from them; the beverage will consequently be colourless and
tasteless,—in fact, nothing but tepid water. Where there is a very
large party to make tea for, it is a good plan to have two teapots,
instead of putting a large quantity of tea into one pot; the tea,
besides, will go farther. When the infusion has been once completed,
the addition of fresh tea adds very little to the strength; so, when
more is required, have the pot emptied of the old leaves, scalded,
and fresh tea made in the usual manner. Economists say that a few
grains of carbonate of soda, added before the boiling water is
poured on the tea, assist to draw out the goodness; if the water is
very hard, perhaps it is a good plan, as the soda softens it; but care
must be taken to use this ingredient sparingly, as it is liable to give
the tea a soapy taste if added in too large a quantity. For mixed tea,
the usual proportion is four spoonfuls of black to one of green; more
of the latter when the flavour is very much liked; but strong green
tea is highly pernicious, and should never be partaken of too freely.
Time.—2 minutes to warm the teapot, 5 to 10 minutes to draw the
strength from the tea. Sufficient.—Allow 1 teaspoonful to each
person.

TEA-CAKES.
Ingredients.—2 lbs. of flour, ½ teaspoonful of salt, ¼ lb. of butter
or lard, 1 egg, a piece of German yeast the size of a walnut, warm
milk. Mode.—Put the flour (which should be perfectly dry) into a
basin; mix with it the salt, and rub in the butter or lard; then beat
the egg well, stir to it the yeast, and add these to the flour with as
much warm milk as will make the whole into a smooth paste, and
knead it well. Let it rise near the fire, and, when well risen, form it
into cakes; place them on tins, let them rise again for a few minutes
before putting them into the oven, and bake from ¼ to ½ hour in a
moderate oven. These are very nice with a few currants and a little
sugar added to the other ingredients, they should be put in after the
butter is rubbed in. These cakes should be buttered, and eaten hot
as soon as baked; but, when stale, they are very nice split and
toasted; or, if dipped in milk, or even water, and covered with a
basin in the oven till hot, they will be almost equal to new. Time.—
¼ to ½ hour. Average cost, 10d. Sufficient to make 8 tea-cakes.
Seasonable at any time.

TEA-CAKES, to toast.
Cut each tea-cake into three or four slices, according to its
thickness; toast them on both sides before a nice clear fire, and as
each slice is done, spread it with butter on both sides. When a cake
is toasted, pile the slices one on the top of the other, cut them into
quarters, put them on a very hot plate, and send the cakes
immediately to table. As they are wanted, send them in hot, one or
two at a time, as, if allowed to stand, they spoil, unless kept in a
muffin-plate over a basin of boiling water.

TEA-CAKES.

TEAL, Roast.
Ingredients.—Teal, butter, a little flour. Mode.—Choose fat, plump
birds, after the frost has set in, as they are generally better
flavoured; truss them in the same manner as wild duck; roast them
before a brisk fire, and keep them well basted. Serve with brown or
orange gravy, water-cresses, and a cut lemon. The remains of teal
make excellent hash. Time.—From 9 to 15 minutes. Average cost,
1s. each; but seldom bought. Sufficient.—2 for a dish. Seasonable
from October to February.

TEAL.
Teal, being of the same character as widgeon and wild duck, may
be treated, in carving, in the same style.

TENCH, Matelot of.

Ingredients.—½ pint of stock, ½ pint of port wine, 1 dozen
button onions, a few mushrooms, a faggot of herbs, 2 blades of
mace, 1 oz. of butter, 1 teaspoonful of minced parsley, thyme, 1
shalot, 2 anchovies, 1 teacupful of stock, flour, 1 dozen oysters, the
juice of ½ lemon; the number of tench, according to size. Mode.—
Scale and clean the tench, cut them into pieces, and lay them in a
stewpan; add the stock, wine, onions, mushrooms, herbs, and mace,
and simmer gently for ½ hour. Put into another stewpan all the
remaining ingredients but the oysters and lemon-juice, and boil
slowly for 10 minutes, when add the strained liquor from the tench,
and keep stirring it over the fire until somewhat reduced. Rub it
through a sieve, pour it over the tench with the oysters, which must
be previously scalded in their own liquor, squeeze in the lemon-juice,
and serve. Garnish with croûtons. Time.—¾ hour. Seasonable from
October to June.

TENCH, Stewed with Wine.

Ingredients.—½ pint of stock, ½ pint of Madeira or sherry, salt
and pepper to taste, 1 bay-leaf, thickening of butter and flour. Mode.
—Clean and crimp the tench, carefully lay it in a stewpan with the
stock, wine, salt and pepper, and bay-leaf, let it stew gently for ½
hour; then take it out, put it on a dish, and keep hot. Strain the
liquor, and thicken it with butter and flour kneaded together, and
stew for 5 minutes. If not perfectly smooth, squeeze it through a
tammy, add a very little cayenne, and pour over the fish. Garnish
with balls of veal forcemeat. Time.—Rather more than ½ hour.
Seasonable from October to June.

TENDRONS DE VEAU, Stewed (an Entrée).

Ingredients.—The gristles from 2 breasts of veal, white stock, 1
faggot of savoury herbs, 2 blades of pounded mace, 4 cloves, 2
carrots, 2 onions, a strip of lemon-peel. Mode.—The tendrons or
gristles, which are found round the front of a breast of veal, are now
very frequently served as an entrée, and when well dressed, make a
nice and favourite dish. Detach the gristles from the bone, and cut
them neatly out, so as not to spoil the joint for roasting or stewing.
Put them into a stewpan, with sufficient stock to cover them; add
the herbs, mace, cloves, carrots, onions, and lemon, and simmer
these for nearly, or quite, 4 hours. They should be stewed until a
fork will enter the meat easily. Take them up, drain them, strain the
gravy, boil it down to a glaze, with which glaze the meat. Dish the
tendrons in a circle with croûtons fried of a nice colour placed
between each; and put mushroom sauce, or a purée of green peas
or tomatoes, in the middle. Time.—4 hours. Sufficient for 1 entrée.
Seasonable.—With peas, from June to August.

TENDRONS DE VEAU (an Entrée).

Ingredients.—The gristles from 2 breasts of veal, white stock, 1
faggot of savoury herbs, 1 blade of pounded mace, 4 cloves, 2
carrots, 2 onions, a strip of lemon-peel, egg and bread-crumbs, 2
tablespoonfuls of chopped mushrooms, salt and pepper to taste, 2
tablespoonfuls of sherry, the yolk of 1 egg, 3 tablespoonfuls of
cream. Mode.—After removing the gristles from a breast of veal,
stew them for 4 hours, as in the preceding recipe, with stock, herbs,
mace, cloves, carrots, onions, and lemon-peel. When perfectly
tender, lift them out and remove any bones or hard parts remaining.
Put them between two dishes, with a weight on the top, and when
cold, cut them into slices. Brush these over with egg, sprinkle with
bread-crumbs, and fry a pale brown. Take ½ pint of the gravy they
were boiled in, add 2 tablespoonfuls of chopped mushrooms, a
seasoning of salt and pepper, the sherry, and the yolk of an egg
beaten with 3 tablespoonfuls of cream. Stir the sauce over the fire
until it thickens; when it is on the point of boiling, dish the tendrons
in a circle, and pour the sauce in the middle. Tendrons are dressed
in a variety of ways,—with sauce à l’Espagnole, vegetables of all
kinds: when they are served with a purée, they should always be
glazed. Time.—4½ hours. Average cost.—Usually bought with breast
of veal. Sufficient for an entrée. Seasonable from March to October.

TETE DE VEAU EN TORTUE (an Entrée).

Ingredients.—Half a calf’s head, or the remains of a cold boiled
one; rather more than 1 pint of good white stock, 1 glass of sherry
or Madeira, cayenne and salt to taste, about 12 mushroom-buttons
(when obtainable), 6 hard-boiled eggs, 4 gherkins, 8 quenelles, or
forcemeat balls, 12 crayfish, 12 croûtons. Mode.—Half a calf’s head
is sufficient to make a good entrée, and if there are any remains of a
cold one left from the preceding day, it will answer very well for this
dish. After boiling the head until tender, remove the bones, and cut
the meat into neat pieces; put the stock into a stewpan, add the
wine, and a seasoning of salt and cayenne; fry the mushrooms in
butter for 2 or 3 minutes, and add these to the gravy. Boil this
quickly until somewhat reduced; then put in the yolks of the hard-
boiled eggs whole, and the whites cut in small pieces, and the
gherkins chopped. Have ready a few veal quenelles, add these, with
the slices of head, to the other ingredients, and let the whole get
thoroughly hot, without boiling. Arrange the pieces of head as high
in the centre of the dish as possible; pour over them the ragoût, and
garnish with the crayfish and croûtons placed alternately. A little of
the gravy should also be served in a tureen. Time.—About ½ hour to
reduce the stock. Sufficient for 6 or 7 persons. Average cost,
exclusive of the calf’s head, 2s. 9d. Seasonable from March to
October.

TIPSY CAKE.
Ingredients.—1 moulded sponge or Savoy
cake, sufficient sweet wine or sherry to soak
it, 6 tablespoonfuls of brandy, 2 oz. of sweet
almonds, 1 pint of rich custard. Mode.—
Procure a cake that is three or four days old,
—either sponge, Savoy, or rice answering for
the purpose of a tipsy cake. Cut the bottom
of the cake level, to make it stand firm in
the dish; make a small hole in the centre,
and pour in and over the cake sufficient
TIPSY CAKE. sweet wine or sherry, mixed with the above
proportion of brandy, to soak it nicely. When
the cake is well soaked, blanch and cut the almonds into strips, stick
them all over the cake, and pour round it a good custard, made by
our recipe, allowing 8 eggs instead of 5 to the pint of milk. The
cakes are sometimes crumbled and soaked, and a whipped cream
heaped over them, the same as for trifles. Time.—About 2 hours to
soak the cake. Average cost, 4s. 6d. Sufficient for 1 dish. Seasonable
at any time.

TIPSY CAKE, an easy way of making.

Ingredients.—12 stale small sponge-cakes, raisin wine, ½ lb. of
jam, 1 pint of custard (see Custard). Mode.—Soak the sponge-cakes,
which should be stale (on this account they should be cheaper), in a
little raisin wine; arrange them on a deep glass dish in four layers,
putting a layer of jam between each, and pour round them a pint of
custard, made by recipe, decorating the top with cut preserved-fruit.
Time.—2 hours to soak the cakes. Average cost, 2s. 6d. Sufficient for
1 dish. Seasonable at any time.

TOAD-IN-THE-HOLE (Cold Meat Cookery).

Ingredients.—6 oz. of flour, 1 pint of milk, 3 eggs, butter, a few
slices of cold mutton, pepper and salt to taste, 2 kidneys. Mode.—
Make a smooth batter of flour, milk, and eggs in the above
proportion; butter a baking-dish, and pour in the batter. Into this
place a few slices of cold mutton, previously well seasoned, and the
kidneys, which should be cut into rather small pieces; bake about 1
hour, or rather longer, and send it to table in the dish it was baked
in. Oysters or mushrooms may be substituted for the kidneys, and
will be found exceedingly good. Time.—Rather more than 1 hour.
Average cost, exclusive of the cold meat, 8d. Seasonable at any
time.

TOAD-IN-THE-HOLE (a Homely but Savoury

Dish).
Ingredients.—1½ lb. of rump-steak, 1 sheep’s kidney, pepper and
salt to taste. For the batter, 3 eggs, 1 pint of milk, 4 tablespoonfuls
of flour, ½ saltspoonful of salt. Mode.—Cut up the steak and kidney
into convenient-sized pieces, and put them into a pie-dish, with a
good seasoning of salt and pepper; mix the flour with a small
quantity of milk at first, to prevent its being lumpy; add the
remainder, and the 3 eggs, which should be well beaten; put in the
salt, stir the batter for about 5 minutes, and pour it over the steak.
Place it in a tolerably brisk oven immediately, and bake for 1½ hour.
Time.—1½ hour. Average cost, 1s. 9d. Sufficient for 4 or 5 persons.
Seasonable at any time.
Note.—The remains of cold beef, rather underdone, may be
substituted for the steak, and, when liked, the smallest possible
quantity of minced onion or shalot may be added.

TOAST, to make Dry.

To make dry toast properly, a great deal of attention is required;
much more, indeed, than people generally suppose. Never use new
bread for making any kind of toast, as it eats heavy, and, besides, is
very extravagant. Procure a loaf of household bread about two days
old; cut off as many slices as may be required, not quite ¼ inch in
thickness; trim off the crusts and ragged edges, put the bread on a
toasting-fork, and hold it before a very clear fire. Move it backwards
and forwards until the bread is nicely coloured; then turn it and toast
the other side, and do not place it so near the fire that it blackens.
Dry toast should be more gradually made than buttered toast, as its
great beauty consists in its crispness, and this cannot be attained
unless the process is slow and the bread is allowed gradually to
colour. It should never be made long before it is wanted, as it soon
becomes tough, unless placed on the fender in front of the fire. As
soon as each piece is ready, it should be put into a rack, or stood
upon its edges, and sent quickly to table.

TOAST, to make Hot Buttered.

A loaf of household bread about two days old answers for making
toast better than cottage bread, the latter not being a good shape,
and too crusty for the purpose. Cut as many nice even slices as may
be required, rather more than ¼ inch in thickness, and toast them
before a very bright fire, without allowing the bread to blacken,
which spoils the appearance and flavour of all toast. When of a nice
colour on both sides, put it on a hot plate; divide some good butter
into small pieces, place them on the toast, set this before the fire,
and when the butter is just beginning to melt, spread it lightly over
the toast. Trim off the crust and ragged edges, divide each round
into 4 pieces, and send the toast quickly to table. Some persons cut
the slices of toast across from corner to corner, so making the pieces
of a three-cornered shape. Soyer recommends that each slice should
be cut into pieces as soon as it is buttered, and when all are ready,
that they should be piled lightly on the dish they are intended to be
served on. He says that by cutting through 4 or 5 slices at a time, all
the butter is squeezed out of the upper ones, while the bottom one
is swimming in fat liquid. It is highly essential to use good butter for
making this dish.

TOAST-AND-WATER.
Ingredients.—A slice of bread, 1 quart of boiling water. Mode.—
Cut a slice from a stale loaf (a piece of hard crust is better than
anything else for the purpose), toast it of a nice brown on every
side, but do not allow it to burn or blacken. Put it into a jug, pour
the boiling water over it, cover it closely, and let it remain until cold.
When strained, it will be ready for use. Toast-and-water should
always be made a short time before it is required, to enable it to get
cold: if drunk in a tepid or lukewarm state, it is an exceedingly
disagreeable beverage. If, as is sometimes the case, this drink is
wanted in a hurry, put the toasted bread into a jug, and only just
cover it with the boiling water; when this is cool, cold water may be
added in the proportion required, the toast-and-water strained; it will
then be ready for use, and is more expeditiously prepared than by
the above method.

TOAST SANDWICHES.
Ingredients.—Thin cold toast, thin slices of bread-and-butter,
pepper and salt to taste. Mode.—Place a very thin piece of cold toast
between 2 slices of thin bread-and-butter in the form of a sandwich,
adding a seasoning of pepper and salt. This sandwich may be varied
by adding a little pulled meat, or very fine slices of cold meat, to the
toast, and in any of these forms will be found very tempting to the
appetite of an invalid.

TOFFEE, Everton.
Ingredients.—1 lb. of powdered loaf sugar, 1 teacupful of water,
¼ lb. of butter, 6 drops of essence of lemon. Mode.—Put the water
and sugar into a brass pan, and beat the butter to a cream. When
the sugar is dissolved, add the butter, and keep stirring the mixture
over the fire until it sets, when a little is poured on to a buttered
dish; and just before the toffee is done, add the essence of lemon.
Butter a dish or tin, pour on it the mixture, and when cool, it will
easily separate from the dish. Butter-Scotch, an excellent thing for
coughs, is made with brown, instead of white sugar, omitting the
water, and flavoured with ½ oz. of powdered ginger. It is made in
the same manner as toffee. Time.—18 to 35 minutes. Average cost,
10d. Sufficient to make a lb. of toffee.

TOMATO SAUCE for Keeping (Excellent).

Ingredients.—To every quart of tomato-pulp allow 1 pint of
cayenne vinegar, ¾ oz. of shalots, ¾ oz. of garlic, peeled and cut in
slices; salt to taste. To every six quarts of liquor, 1 pint of soy, 1 pint
of anchovy-sauce. Mode.—Gather the tomatoes quite ripe; bake
them in a slow oven till tender; rub them through a sieve, and to
every quart of pulp add cayenne vinegar, shalots, garlic, and salt, in
the above proportion; boil the whole together till the garlic and
shalots are quite soft; then rub it through a sieve, put it again into a
saucepan, and, to every six quarts of the liquor, add 1 pint of soy
and the same quantity of anchovy-sauce, and boil altogether for
about 20 minutes; bottle off for use, and carefully seal or resin the
corks. This will keep good for 2 or 3 years, but will be fit for use in a
week. A useful and less expensive sauce may be made by omitting
the anchovy and soy. Time.—Altogether 1 hour. Seasonable.—Make
this from the middle of September to the end of October.

TOMATO SAUCE for Keeping (Excellent).

Ingredients.—1 dozen tomatoes, 2 teaspoonfuls of the best
powdered ginger, 1 dessertspoonful of salt, 1 head of garlic chopped
fine, 2 tablespoonfuls of vinegar, 1 dessertspoonful of Chili vinegar
(a small quantity of cayenne may be substituted for this). Mode.—
Choose ripe tomatoes, put them into a stone jar, and stand them in
a cool oven until quite tender; when cold, take the skins and stalks
from them, mix the pulp with the liquor which is in the jar, but do
not strain it; add all the other ingredients, mix well together, and put
it into well-sealed bottles. Stored away in a cool, dry place, it will
keep good for years. It is ready for use as soon as made, but the
flavour is better after a week or two. Should it not appear to keep,
turn it out, and boil it up with a little additional ginger and cayenne.
For immediate use, the skins should be put into a wide-mouthed
bottle with a little of the different ingredients, and they will be found
very nice for hashes or stews. Time.—4 or 5 hours in a cool oven.
Seasonable from the middle of September to the end of October.

TOMATO SAUCE for Keeping (Excellent).

Ingredients.—3 dozen tomatoes; to every pound of tomato-pulp
allow 1 pint of Chili vinegar, 1 oz. of garlic, 1 oz. of shalot, 2 oz. of
salt, 1 large green capsicum, ½ teaspoonful of cayenne, 2 pickled
gherkins, 6 pickled onions, 1 pint of common vinegar, and the juice
of 6 lemons. Mode.—Choose the tomatoes when quite ripe and red;
put them in a jar with a cover to it, and bake them till tender. The
better way is to put them in the oven overnight, when it will not be
too hot, and examine them in the morning to see if they are tender.
Do not allow them to remain in the oven long enough to break
them; but they should be sufficiently soft to skin nicely and rub
through the sieve. Measure the pulp, and to each pound of pulp add
the above proportion of vinegar and other ingredients, taking care to
chop very fine the garlic, shalot, capsicum, onion, and gherkins. Boil
the whole together till everything is tender; then again rub it
through a sieve, and add the lemon-juice. Now boil the whole again
till it becomes as thick as cream, and keep continually stirring; bottle
it when quite cold, cork well, and seal the corks. If the flavour of
garlic and shalot is very much disliked, diminish the quantities. Time.
—Bake the tomatoes in a cool oven all night. Seasonable from the
middle of September to the end of October.
Note.—A quantity of liquor will flow from the tomatoes, which
must be put through the sieve with the rest. Keep it well stirred
whilst on the fire, and use a wooden spoon.

TOMATO SAUCE, Hot, to serve with Cutlets,

Roast Meats, &c.
Ingredients.—6 tomatoes, 2 shalots, 1 clove, 1 blade of mace,
salt and cayenne to taste, ¼ pint of gravy or stock. Mode.—Cut the
tomatoes in two, and squeeze the juice and seeds out; put them in a
stewpan with all the ingredients, and let them simmer gently until
the tomatoes are tender enough to pulp; rub the whole through a
sieve, boil it for a few minutes, and serve. The shalots and spices
may be omitted when their flavour is objected to. Time.—1 hour, or
rather more, to simmer the tomatoes. Average cost, for this quantity,
1s. In full season in September and October.

TOMATOES, Baked (Excellent).

Ingredients.—8 or 10 tomatoes, pepper and salt to taste, 2 oz. of
butter, bread-crumbs. Mode.—Take off the stalks from the tomatoes;
cut them into thick slices, and put them into a deep baking-dish; add
a plentiful seasoning of pepper and salt, and butter in the above
proportion; cover the whole with bread-crumbs; drop over these a
little clarified butter; bake in a moderate oven from 20 minutes to ½
hour, and serve very hot. This vegetable dressed as above, is an
exceedingly nice accompaniment to all kinds of roast meat. The
tomatoes, instead of being cut in slices, may be baked whole; but
they will take rather longer time to cook. Time.—20 minutes to ½
hour. Average cost, in full season, 9d. per basket. Sufficient for 5 or
6 persons. Seasonable in August, September, and October; but may
be had, forced, much earlier.

TOMATOES, Baked (another Mode).

Ingredients.—Some bread-crumbs, a little butter, onion, cayenne,
and salt. Mode.—Bake the tomatoes whole, then scoop out a small
hole at the top; fry the bread-crumbs, onion, &c., and fill the holes
with this as high up as possible; then brown the tomatoes with a
salamander, or in an oven, and take care that the skin does not
break.

TOMATOES, Stewed.
Ingredients.—8 tomatoes, pepper and salt to taste, 2 oz. of
butter, 2 tablespoonfuls of vinegar. Mode.—Slice the tomatoes into a
lined saucepan; season them with pepper and salt, and place small
pieces of butter on them. Cover the lid down closely, and stew from
20 to 25 minutes, or until the tomatoes are perfectly tender; add the
vinegar, stir two or three times, and serve with any kind of roast
meat, with which they will be found a delicious accompaniment.
Time.—20 to 25 minutes. Average cost, in full season, 9d. per
basket. Sufficient for 4 or 5 persons. Seasonable from August to
October; but may be had, forced, much earlier.

STEWED TOMATOES.

TOMATOES, Stewed.
Ingredients.—8 tomatoes, about ½ pint of good gravy, thickening
of butter and flour, cayenne and salt to taste. Mode.—Take out the
stalks of the tomatoes; put them into a wide stewpan, pour over
them the above proportion of good brown gravy, and stew gently
until they are tender, occasionally carefully turning them, that they
may be equally done. Thicken the gravy with a little butter and flour
worked together on a plate; let it just boil up after the thickening is
added, and serve. If it be at hand, these should be served on a silver
or plated vegetable-dish. Time.—20 to 25 minutes, very gentle
stewing. Average cost, in full season, 9d. per basket. Sufficient for 4
or 5 persons. Seasonable in August, September, and October; but
may be had, forced, much earlier.

TONGUE, Boiled.
Ingredients.—1 tongue, a bunch of savoury herbs, water. Mode.—
In choosing a tongue, ascertain how long it has been dried or
pickled, and select one with a smooth skin, which denotes its being
young and tender. If a dried one, and rather hard, soak it at least for
12 hours previous to cooking it; if, however, it is fresh from the
pickle, 2 or 3 hours will be sufficient for it to remain in soak. Put the
tongue into a stewpan with plenty of cold water and a bunch of
savoury herbs; let it gradually come to a boil, skim well, and simmer
very gently until tender. Peel off the skin, garnish with tufts of
cauliflowers or Brussels sprouts, and serve. Boiled tongue is
frequently sent to table with boiled poultry, instead of ham, and is,
by many persons, preferred. If to serve cold, peel it, fasten it down
to a piece of board by sticking a fork through the root, and another
through the top, to straighten it. When cold, glaze it, and put a
paper ruche round the root, and garnish with tufts of parsley. Time.
—A large smoked tongue, 4 to 4½ hours; a small one, 2½ to 3
hours. A large unsmoked tongue, 3 to 3½ hours; a small one, 2 to
2½ hours. Average cost, for a moderate-sized tongue, 3s. 6d.
Seasonable at any time.
TONGUES, to Cure.
Ingredients.—For a tongue of 7 lbs., 1 oz. of saltpetre, ½ oz. of
black pepper, 4 oz. of sugar, 3 oz. of juniper berries, 6 oz. of salt.
Mode.—Rub the above ingredients well into the tongue, and let it
remain in the pickle for 10 days or a fortnight; then drain it, tie it up
in brown paper, and have it smoked for about 20 days over a wood
fire; or it may be boiled out of this pickle. Time.—From 10 to 14
days to remain in the pickle; to be smoked 24 days. Average cost,
for a medium-sized uncured tongue, 2s. 6d. Seasonable at any time.
Note.—If not wanted immediately, the tongue will keep 3 or 4
weeks without being too salt; then it must not be rubbed, but only
turned in the pickle.

TONGUES, to Cure.
Ingredients.—9 lbs. of salt, 8 oz. of sugar, 9 oz. of powdered
saltpetre. Mode.—Rub the above ingredients well into the tongues,
and keep them in this curing mixture for 2 months, turning them
every day. Drain them from the pickle, cover with brown paper, and
have them smoked for about 3 weeks. Time.—The tongues to
remain in pickle 2 months; to be smoked 3 weeks. Sufficient.—The
above quantity of brine sufficient for 12 tongues, of 5 lbs. each.
Seasonable at any time.

TONGUE, to Pickle and Dress a, to Eat Cold.

Ingredients.—6 oz. of salt, 2 oz. of bay-salt, 1 oz. of saltpetre, 3
oz. of coarse sugar; cloves, mace, and allspice to taste; butter,
common crust of flour and water. Mode.—Lay the tongue for a
fortnight in the above pickle, turn it every day, and be particular that
the spices are well pounded; put it into a small pan just large
enough to hold it, place some pieces of butter on it, and cover with
a common crust. Bake in a slow oven until so tender that a straw
would penetrate it; take off the skin, fasten it down to a piece of
board by running a fork through the root, and another through the
tip, at the same time straightening it and putting it into shape. When
cold, glaze it, put a paper ruche round the root, which is generally
very unsightly, and garnish with tufts of parsley. Time.—From 3 to 4
hours in a slow oven, according to size. Average cost, for a medium-
sized uncured tongue, 2s. 6d. Seasonable at any time.

TREACLE PUDDING, Rolled.

Ingredients.—1 lb. of suet crust, ¼ lb. of treacle, ½ teaspoonful
of grated ginger. Mode.—Make, with 1 lb. of flour, a suet crust by our
given recipe, roll it out to the thickness of ½ inch, and spread the
treacle equally over it, leaving a small margin where the paste joins;
close the ends securely, tie the pudding in a floured cloth, plunge it
into boiling water, and boil for 2 hours. We have inserted this
pudding, being economical, and a favourite one with children; it is,
of course, only suitable for a nursery, or very plain family dinner.
Made with a lard instead of a suet crust, it would be very nice
baked, and would be sufficiently done in from 1½ to 2 hours. Time.
—Boiled pudding, 2 hours; baked pudding, 1½ to 2 hours. Average
cost, 7d. Sufficient for 5 or 6 persons. Seasonable at any time.

TRIFLE, to make a.
Ingredients.—For the whip, 1 pint of
cream, 3 oz. of pounded sugar, the white of
2 eggs, a small glass of sherry or raisin
wine. For the trifle, 1 pint of custard, made
with 8 eggs to a pint of milk; 6 small
sponge-cakes, or 6 slices of sponge-cake;
12 macaroons, 2 dozen ratafias, 2 oz. of
sweet almonds, the grated rind of 1 lemon,
a layer of raspberry or strawberry jam, ½
pint of sherry or sweet wine, 6
tablespoonfuls of brandy. TRIFLE.
Mode.—The whip to lay over the top of the trifle should be made
the day before it is required for table, as the flavour is better, and it
is much more solid than when prepared the same day. Put into a
large bowl the pounded sugar, the whites of the eggs, which should
be beaten to a stiff froth, a glass of sherry or sweet wine, and the
cream. Whisk these ingredients well in a cool place, and take off the
froth with a skimmer as fast as it rises, and put it on a sieve to
drain; continue the whisking till there is sufficient of the whip, which
must be put away in a cool place to drain. The next day, place the
sponge-cakes, macaroons, and ratafias at the bottom of a trifle-dish;
pour over them ½ pint of sherry or sweet wine, mixed with 6
tablespoonfuls of brandy, and, should this proportion of wine not be
found quite sufficient, add a little more, as the cakes should be well
soaked. Over the cakes pat the grated lemon-rind, the sweet
almonds, blanched and cut into strips, and a layer of raspberry or
strawberry jam. Make a good custard, by recipe, using 8 instead of 5
eggs to the pint of milk, and let this cool a little; then pour it over
the cakes, &c. The whip being made the day previously, and the
trifle prepared, there remains nothing to do now but heap the whip
lightly over the top: this should stand as high as possible, and it may
be garnished with strips of bright currant jelly (see illustration),
crystallized sweetmeats, or flowers; the small coloured comfits are
sometimes used for the purpose of garnishing a trifle, but they are
now considered rather old-fashioned. Average cost, with cream at
1s. per pint, 5s. 6d. Sufficient for 1 trifle. Seasonable at any time.

TRIFLE, Indian.
Ingredients.—1 quart of milk, the rind of ½ large lemon, sugar to
taste, 5 heaped tablespoonfuls of rice-flour, 1 oz. of sweet almonds,
½ pint of custard.
Mode.—Boil the milk and lemon-rind together until the former is
well flavoured; take out the lemon-rind and stir in the rice-flour,
which should first be moistened with cold milk, and add sufficient
loaf sugar to sweeten it nicely. Boil gently for about 5 minutes, and
keep the mixture stirred; take it off the fire, let it cool a little, and
pour it into a glass dish. When cold, cut the rice out in the form of a
star, or any other shape that may be preferred; take out the spare
rice, and fill the space with boiled custard. Blanch and cut the
almonds into strips; stick them over the trifle, and garnish it with
pieces of bright-coloured jelly, or preserved fruits, or candied citron.
Time.—¼ hour to simmer the milk, 5 minutes after the rice is
added. Average cost, 1s. Sufficient for 1 trifle. Seasonable at any
time.

TRIPE, to Dress.
Ingredients.—Tripe, onion sauce, milk and water. Mode.—
Ascertain that the tripe is quite fresh, and have it cleaned and
dressed. Cut away the coarsest fat, and boil it in equal proportions
of milk and water for ¾ hour. Should the tripe be entirely undressed,
more than double that time should be allowed for it. Have ready
some onion sauce, made by our given recipe, dish the tripe, smother
it with the sauce, and the remainder send to table in a tureen. Time.
—¾ hour; for undressed tripe, from 2½ to three hours. Average
cost, 7d. per lb. Seasonable at any time.
Note.—Tripe may be dressed in a variety of ways: it may be cut in
pieces and fried in batter, stewed in gravy with mushrooms, or cut
into collops, sprinkled with minced onion and savoury herbs, and
fried a nice brown in clarified butter.

TROUT, Stewed.
Ingredients.—2 middling-sized trout, ½ onion cut in thin slices, a
little parsley, 2 cloves, 1 blade of mace, 2 bay-leaves, a little thyme,
salt and pepper to taste, 1 pint of medium stock, 1 glass of port
wine, thickening of butter and flour. Mode.—Wash the fish very
clean, and wipe it quite dry. Lay it in a stewpan, with all the
ingredients but the butter and flour, and simmer gently for ½ hour,
or rather more, should not the fish be quite done. Take it out, strain
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